>> with the writing greedy and's, sets have turn their shops into the right place. tv shows, restaurants and, cookbooks. these larger-than-life persona these have made eating in to a high and weighty.

>> when you tell me you are in the hurry, i'm already leaving the house. if the kitchen is the man's world, then rachel did not get the memo. she turned her concept of 30 n empire.als into a ♪ betty liu: this has been a great , being a chef was not meal. before let you go, i want to ask what is next for each of you. bobby, i hear a rumor that you may be interested in running for mayor of new york? cool, but the chains that in the >> who are you going to bribe early 1990's. for that one? bobby flay: the envelope, please. mario: we have got five guys already lined up. bobby: wow. ok. i thought you were going to ask he is not afraid of hard work or me something else. i am opening a new restaurant. [laughter] even a run from us. betty: yes, i know that. you can talk about that, too. rounding out the group, wrong bobby: i am a native new yorker.

click you. i am proud to be a native new yorker, and i love new york so much. it has been a wonderful place for me to live, a wonderful stage for me to be on. he uses his success to help if you listen to everybody at this table, they are really others, whether giving young half in theance or passionate about things. i am passionate about new york. i think that at some point in my world's hungry find a place at life, i could be helpful in the the table. political arena. welcome to titans at the table. i do not know when that would thank you for joining us. be. i do not know what position that would be. people say mayor to me. let me start out with this people say i might run for question. office one day. who knows? betty: you are open. bobby: i'm open, sure. mario: you're not worried about a skeleton or two in the closet? bobby: i'm going to put the i think it was an irish skeletons on the table day one. immigrant who thought it was a i don't care about that. great restaurant and bought it. let me tell you something, one thing that we all have in common is -- thisu look and say i hope tom: skeletons? bobby: not only do we have skeletons, we are used to being way stays around for over a hundred years? hit on in the press. at this point, we are numb to it. >> i think we have already betty: everything anybody needs to know about bobby flay is outlived our original lands. already out there? bobby: totally. we do not have an out. absolutely. of course. why? nor do we have a finish or a do you have something i don't know? that would be great.

if you have something to make me dream of a finish. more interesting, bring it out. hundred years -- betty: bobby, tell us about the restaurant though. bobby: i had a spanish restaurant for 15 years called emily: seems too far? bolo. it closed about five years ago. they knocked the building down when my lease was up. i'm going to open a restaurant. are you preparing your business for that possibility? it's not going to be called bolo. i made a decision that bolo sort >> instead of selling something of lived and died there for 15 years. it will definitely be in the spirit of bolo. the thrust will be spanish but i will utilize as much of the mediterranean as i feel that we think as a group, we comfortable with. i just love those ingredients. an expandable change or tom: i have a name for you. lobo. bobby: i'm sure lawrence would like that, my partner. group of restaurants. [laughter] betty: more bobby's burger >> but you have 21 to choose palaces? bobby : i have 14 bobby's burger from. palaces. we will build four or five more this year. betty: tom, you are opening up in bridgehampton, right? >> for us, we think pizza is the what are your hopes for it? way we are going to go. tom colicchio: that is busy and profitable and people love it. >> beautiful. emily: but you are expanding. betty: you are going on a you built your businesses, cruise, is that right, for "top chef"? tom: yes. [laughter] mario: hold up -- oh, what a joy. you got them for the next 50 -- next 50an mark: and all the positive press cruises have been getting, who

knows what's going to happen? rachael: we might have planned that before some of the latest years? news stories. tom: we are actually opening a restaurant in las vegas in july at the mirage hotel. bobby: what is it? >> i wanted to build a tom: heritage steak. restaurant i always wanted to build. i am busy raising children and running restaurants. it had a lot of energy to it. >> trying to change the world? >> trying to change the world a little at a time. betty: rachael, what about you? rachael ray: i am going to work flavors tot of big hard to make tom colicchio president of the united states it. so we get more money for children's school food. tom: thank you. rachael: and i will spend any it a ball because it is day off that i get for that important to involve your working on the campaign for concept within the concept is bobby flay for mayor. self. >> i just want you to come to i think the hardest thing i have the restaurant, don't worry all myput a stop to is about the other part. rachael: no, because that is what i have to do to support mario, my good friend, mario. i have to spend the other 21 coats are always watching what the next food trend is. nights i have off at his restaurants so that he can decide where he's taking his they started bringing career next and which one gets ingredients into the kitchen. to be the chain. -- we don't need to >> there you go. rachael: i am dedicated to getting up every day and trying know every single thing in the harder at all the things i am world or every's eagle trend. blessed to have the opportunity to do. i didn't plan it so far, so i am emily: it was like that kind of going to stick to that plan. quality control?

betty: would you be happy if you >> it was a contemporary were doing this for the next five years? southwestern program. rachael: yeah, this is really, i wanted to be the very best at like, four or five different that. if you are feeling like you want things for me. >> you do a lot. >> this for five years -- betty: i'm not sure you could something with chili peppers are take it. that kind of flavors, you want we need a lot more rose. to think mason grail. betty: mario? mario batali: we will open a doing what werted couple of eataly's. think we are doing, with the first one, next up is in restaurants around that were chicago. bobby: amazing concept. established for a long time, a rachael: fantastic. a country in a store. we wanted to be independent. bobby: i have never been more jealous than when i the first time i walked into that place. you guys killed it. mario: thank you. we're proud of it. certainly, when i was 26 or 27, it is an honor to be able to i was not thinking the tavern. associate ourselves with the italian food culture in such a way that it just feels great. anyone who walks in there can be we were not thinking 20 years italian if they want. they can feel that way, and it's into the future. a real share. emily: but you wanted to be betty: what was the key to that successful. success? mario: the originator of the >> when i send it cooking, i had idea, a really cool guy named no idea. oscar farinetti, came up with this because it was all the things he is passionate about. we didn't have a model for a young american chef doing whatever you are doing. at times most love the food --

whatever their mom or aunt made growing up, or their grandma, or anyone in their family. so, it is generally about the flavor of the wind on the hill closest to your house. prior to that, we did not know about chefs here to >> the last and oscar grew up in the area where they made this wine. thing you did after you got out he wasn't a rich kid, but he of the military, before you want worked hard and really made this great idea. to jail -- [laughter] and celebrating all of his favorite things to eat was what that store was about, and more than just the food, the it was the lowest common information and the ideology behind it. denominator. he is about slow food. no matter your education your luck, your situation -- so it was all about not fast production. aboutthere was a vision not about genetically modified ingredients. it was about pure, traditional flavors of italy. when they brought it here, a lot of the things people had never sitting around a white table seen. we bring our own production into with a cigarette hanging out of your mouth. america. emily: rachel, what would you you will not find a lot of products on the shelf anywhere else. say was your big breakthrough it feels good. moment? betty: it is exclusive. mario: there are exclusive products. the price point to walk in there is free, and you can get rachel: my life has been a something to eat for $2. series of happy accidents. it is a really happy concept. i enjoy a long day. it works really well for a lot of people. betty: on that note, i want to i enjoy many plates in the air. say cheers. thank you very much for joining me on this edition of "titans at the table." ♪ i think bobby hit on something

that is very important. i think you should always get up with the intent to make yourself better and to growing to learn. but what you do well and what you offer and you need to stay true to that. , be itigns or ideas television -- i love working in food, working around the country -- any job in food makes me happy. i love restaurants. i wanted to get back into restaurants for years. that may be something that we can accomplish this year. say iking on paper and want something that is going to be around for a hundred years. to thewant to stay true brand we have built over the years. >> our job is to provide you

with the confidence that you can follow a recipe book or a fix. emily: does it bother you when somebody says, oh, bobby flay is a tv chef?

betty lu: this is "titans at the table." >> welcome aboard. betty: we are taking you to the high seas to find out how one classic vacation industry is keeping up with the modern age. arnold donald: and there she goes. betty: the cruise industry raked in more than $37 billion in revenue last year, setting sail with more than 21 million passengers. what does it take to be the biggest fish in the sea? we find out from the two biggest ceo's in the business. richard fain: they want the biggest and the best. and this is the biggest and best cruiseship out there. betty: richard fain is the ceo of royal caribbean. which earned more than $8 billion last year. to stay on top, his company has sp

emily: define your brand in three words. rachel: can do. i want you to be able to imagine yourself. >> three words is never enough, but the ones that i would hope to be associated with my brand is authentic, delicious, italian or happy and emily: bobby, what would be your brand in three words? bobby: american and grilling. when it gets warmer in the northeast, people look to me for outdoor cooking ideas and tips. emily: what to you think, don? don: make people happy.

rachel: it's a great way to make a living. , you cook up before you ever eat. dom: we say we cook and make delicious food and all these things. but it people leave happy, we are successful. >> they look at the end of the month at their credit card bills and say yes, yes, no. wasever their experience of and i think about it a day or two later, people make us heroes and all this stuff but it really is about -- emily: you have exquisite restaurants in new york that are different -- that are difficult to get into.

dom: accessibility is all of our goals to we are not looking down a bowl and telling them with they do good we look straight across that people who want to learn how to grow who already grow and they want to talk about competition shows and all the great things that are but he does in their philanthropic life, but we sure directly across the table. aily: has there ever been question poll to get to the average american? and the sort of credibility of your restaurant? please tell. >> it is one of those things that is a very good western. we have grown in a time where food has become very important in this country finally. us,ll have, the three of

restaurants and we have the higher-end marketplace where it is $75 a person. you have to think about going there and spending your money. as people like rachel has come along and the rest of the world is brought into good food at home and also at the right price we look at that as restaurant tours and say how can we be in that business as well. we don't eat in four-star restaurants every night. rachel: anybody you want to keep making money starts doing a more affordable ways. that's what came out of the prolonged economic depression, the old truck craze and special offers to get people into those

pricey restaurants -- big invitation call the burger bash. all the chefs are invited to a throw down competition. you are putting food into a bun and making it accessible. you can enjoy every type of food, including a hamburger.

emily: how would you describe his brand? >> full of life and ready to have a good time and greet people and always up for fun. emily: how would you describe tom's brand? fishermen onocused every level.

he chooses things carefully. isis smart about it did he death about it. brand, accessible, she has beens doing that for a very long time. rachel: i am a fan of all of them. i think they are all accessible in their own way. is he like about bobby has done a lot for our show and the young people. i love seeing him with young people. he is so focused. he doesn't do stuff for the cameras. he does things with integrity will that's integrity. there was a helmet teacher that that-- a home at teacher

does so much for these kids. we only shop for just a few minutes. the cameras were off and he sat there and he coached them and advise them. emily: all of you are big brands but you also endorse products. kohl's -- with rachel: the first thing i designed was spaghetti pop. you look all sweaty before you have done anything. and all of the stoneware and the but it's notans like i am a spokesperson or them or have a license to sell their products. amalie: but you put your name behind them. rachel: but i want them to

survey unction. it is all practical and goes back to what mario said. >> and there are a lot of chefs who don't. they will go to somewhere in china and put their name on them and it does not make it a bad business model. but there is a lot of people that you can see on qvc on a regular basis and they are collections-- $100 which is a quick way to capitalize on their budget factor.

all kinds of things that are not a bad idea. that if you want to manage a brand, you have to make sure that it's the high quality you assume that you are going to eat. me andger people come to they have opportunities. you are a great position and there will be lots of opportunities. are going toat you be shipped to are the things that you say no to.

>> tell me what you said no to. >> i say no to things all day long whether it is different grills, food products, i'm talking about life-changing opportunities. your gut knows immediately if it does not seem right. you have to walk away. >> i have a rule of thumb. if i use it i will endorse it. i sell this in my restaurants. it did not but me. i slept at night. >> i have said no to tomato sauce and frozen dinners. >> some people believe those competition shows are rigged. >> we are not actually cooking. >> it takes you 20 years to build the brand and three bad days to wreck the entire thing. ♪

>> you all are celebrities in your own right. there are celebrities themselves from hollywood who are trying to get into the food business. i think about gwyneth paltrow. she has done a show with you, right? didn't you travel through spain with her? >> yeah. somebody had to do it and these guys turned it down, so i took the gig. >> what a terrible job. >> you had eva longoria, who has opened restaurants. justin timberlake, jay-z, all these folks. what do you think about these celebrities trying to get into your business?

>> good for them. >> it's fair play. >> it creates more awareness in general for the food industry. if someone like jay-z is involved in a restaurant -- i was talking to mario before we sat down. i said, technically jay-z is your partner, isn't he? he's, like, yeah, we own the spotted pig together. i think that is pretty cool that jay-z is interested in food. when you listen to jay-z's music, he talks about food all the time. >> he is fascinated by it, loves it. he is not going to build a jay-z cheesesteak place. smart people invest in people that know what they're doing. if i was going to get into the computer business, i would call apple or dell. i wouldn't call my brother's cousin's friend's neighbor who i heard had a good idea. [laughter] the smart business people are paying attention and doing that. other people are trying to capitalize. it is like putting your sticker on commercial goods someone bought from china. that's one way to go, and none of them are wrong, but there is probably less longevity in the put your sticker on something you don't really underand.

>> owning and operating a restaurant is more than just about having the capital. it is a lot more complated than that. >> everyone has a fascination about food and restaurants. a lot of people want a piece of it. we have a mutual friend who loves food, loves to cook. he's not interested in vesting in restaurants, but he just loves food. >> and he'll obsess. he'll send 17 or 18 text messages whether he is doing it right today. the beauty of our field is that there is no entrance fee. you can come in and cook any time y want. our job is to provide you with the confidence that you can do it a follow a reci book or follow a cooking segment or follow you on page six if that happens to be where you happen to be. there is a vicarious pleasure to eating a preparing delicious food. >> the average person has a very strange undending of what chefs do. the way i like to explain it is it is, if you're going to see a piece of classical music, most likely the person who wrote that

music has long passed. so, who gets top billing? the conductor. you go to see the conductor. you do not expect the conductor to pick up a violin and start playing. if you did, it would be absolute chaos. the chef writes the music. we are in the kitchen to orchestrate. we are not actually cooking. cooks cook. sous chefs cook a little less. as chefs are writing the menus and recipes. it is our way of setti uth kitchen. we areching and exuting. we are not in there playing the fiddle every night. >> when you get to a brand as big as all of you, how do you make sure that your restaurants are producing the kind of food that you want them to produce? because you have to check your t the door. the second you think no one else can do what you can, then you cannot. if you are convinced you're the only one who can do it, you should do it. check your ego.

>> check your ego. bobby: i think tom really touched on it. one of the things is about being chef is being the coach of the team, the supervisor, being the last word on what that food is supposed to look and taste like and how it gets executed. make sure they do not take shortcuts. make sure they are tasting the food as well as you are. make sure they are checking for seasoning. betty: do you hire everybody? bobby: do i? no, that would be impossible. but i have chefs and sous chefs who answer to me every single day, running each one of my kitchens. i have six high-end restaurants and i have 14 burger places. so, it would be impossible for me to hire every single person. even in the burger places, at bobby's burger palace, the check average is $10 as opposed to $75, $85, $95 at one of my restaurants, but we still train the cooks with proper technique, the same technique fundamentals that we would train someone in the high-end restaurants. betty: where did you learn that? where did you come up with that? when you say the same technique, who did you model that after?

bobby: i have very little formal training in terms of school. as we know, i did not graduate high school. tty: right. boy: i dropped out when i was in ninth grade. i had to get my equivalency diploma to go to culinary school, so then i went to culinary school. i learned from living, livg life. the only way i could figure out how to do it is to dit practically and figure out how to get it done. the only way i knew how to get it done then is the same way i get it done today, which is to never rest on your laurels, make sure that people do the fundamentals every day. i walk around the kitchens. i do not spend a lot of time fixing really fancy sauces. the thing i say more than anything else is -- did you season it on both sides with salt and pepper? it is the fundamentals. a good basketball coach will tell you the same thing. put the ball down. i do not want to see if you can shoot. i want to see if you can dribble with both hands. and i take the same approach as a coach in my kitchens. betty: i want you to construct a dish using cherry coke. rachel: yes, please. bobby: "iron chef" -- i've done 80 of them.

>> we are looking for another way to go here. ♪

♪ betty liu: you are all tv stars.

and all of you started loving food, started as chefs. what is it like now to be television stars? people see you as chefs, but they also see you as a television star. mario batali: it is really good 80% of the time and it is not very interesting 20% of the time. because if i am sitting there with my kids and i want to have a nice little breakfast, i have sold a part of that down the tubes because i have agreed to meet the customers on the street. i like it. it is fun. it is fun to be popular. it always was. i don't know this from high school, but i learned later on. [laughter] but there is a lot of good to it, and the little bit that is bad about it -- if you do not want to talk to your customers, you should be home. don't go out there and treat them with anything other than respect. it takes you 20 years to build a brand and three bad days to wreck the entire thing. the learning lesson is if you do not feel like engaging in a positive way, you should try to stay out of their way. betty: do you like those cooking competitions, do you like those game shows, bobby, that you have been part of and you have judged? bobby flay: yeah, otherwise i wouldn't do them. i do not apologize for anything i do. i did a show on nbc called "america's next great

restaurant" that lasted for only one season, but i had a great time doing it. we went through the process of trying to find somebody to create a new business. of course, i have done five years of "throwdown." tom does "top chef." it is part of our culture now that competition is in food and i love it. listen, "iron chef" -- i have done 80 of them. i actually love doing "iron chef" because i do not have to talk to anyone. i can just cook. it's actually kind of nice. betty: what do you think viewers get out of it? what do americans get out of a competition like that? bobby: it's voyeurism. they are rooting. they want to see what happens at the end. they obviously pick a side at some point in the hour. they want you to win or lose, and that is what holds the viewer. mario: keep in mind though that the competition exists because the tv people know that there is something called stickiness. if there is no reason to stay to the end of the show, you will not sell your advertising all the way through. there is the payoff at the end which they are relying on to keep the viewer watching. that is self-perpetuating.

we are looking for another way to go here, and it still will be reality competition shows for some time. betty: does it annoy you when someone says, ah, bobby flay, he's a tv star, he is not a real chef? rachael: does anybody say that? bobby: of course they do. >> people say it all the time about all of us. bobby: i would say that most of the consumers would not say that. i think that what we hear mostly are people who are in our business, our contemporaries, and i think a lot of it stems from some jealousies. i know a ton of people who said to me i cannot believe you're doing television when it all first started. and mario can talk about this as well. they also there tapes in and basically everne is on television. its amazing. betty: rhael, what is yo relationship like with the netwk? raael ra i have a great retionship our ytime syndicated show is partners with scripps, parent company to food network an cooking channel. wo larly with the same people all throughout my year. lm the daytime show from

septembeto may. we do 180 episod of at. then during the er i dmy food netwond cng channel projects. there's a lot of the same pele who come back and forth wi mn ou a dozen years or so. i like that continuity. betty: by the way, those competition shows -- and i'm not talking about "top chef" itself, but some people believe those shows are rigged. bobby: let them believe it. who cares? bobby: who cares? [laughter] rachael: we can't focus on negative energy. bobby: the one thing we can't do is waste a lot of energy trying to get everybody to believe that we are actually trying to put on something that is real. it is exhausting. those people are watching, too, so we invite them in. it's ok. if you want to watch -- mario: conspiracy theories sell lots of books. bobby: exactly.j1 i want to have you guy construct a dish for a frequent guest on my program, someone that many people know in

america. so, mario, let me start with you. lloyd blankfein is seone we have had on bloomberg television quite often. i want you to construct a dish that you would coofor the goldman sachs ceo with new york hot dogs. bobby flay, don thompson is someone i know well. he is the ceo of mcdonald's. i want you to construct a dish for hi-- bobby: no problem. betty: using the sweet-and-sour sauce mcdonald's. bobby: ok. betty: tom colicchio, warren buffett is someone that i have talked to quite often. he loves cherry coke. so, i want you to construct a dish using cherry coke. tom colicchio: sure, i'm the coke guy, right? yeah. great. mario: you signed that deal, buddy. betty: rachael, i will give you a bit of a curveball. elon musk is a billionaire, founder of tesla, the electric carmaker. rachael: those are really cool. they are very cute. betty: he is south african. so, a south african food is biltong, which is a kind of beef

jerky. nt you tconstruct a sh usinbeef jerky. ri yo'ad a second to ink about it. at wou you make ll blankfein? mario: first of al wld op one of the hogs do i get more than hot dog? i wod chopne of em uan dredget with flour and salt and pepper and some cayenne an make it nice a crispy and hot. i would take t other one, i would butterfly it open until it was flat, dredge in flour an i would make a hotdog schnze and serve it wh a crispy hoog salsa rachl: yes, please bett 'm upor that. bobby? bobby: he is the ceo of mcdonald's, you said? >> he's your competition. bobby: yes. i'm not going to try to serve him a hamburger. i think mcdonald's could use a little more vegetables in its life. so, i will use the sweet-and-sour sce and i will do a roasted cauliflower, agua in an earthenware dish, and put it in an oven and roast it.

and there you go. tt sous good. tom? tom: a midwest guy, he probably likes beef. so, let's braise some short ribs in cherry coke, but let's cut that sweetness with a lot of vinegar. how's that? betty: all right. rachl? rachael: i do make a great homemade beef jerky i make for my family every year and i give it to all the dads in my family. has a lot of worcestershire, juniper, beer, soy. so, i could make him my homemade tch of jerky. or you could bring the jerky back to life, make aurand stack it on it like a bacon cheeseburger, but a jerky chseburger. that could be good, too. betty: that sounds good. tom: if elected officials aren't going to get behind this, they shou be labeled pro hunger. mario: we should be thinking about bugs. let's start getting used to it. betty: eating bugs. bobby: i cannot even imagine the idea of it. >> we'd need a lot more rose. bobby: bring on the rose. ♪

♪ betty liu: tom, you have just executive produced a film called "a place at the table." rachael ray: fantastic film, by the way. betty: talking all about how to get kids to eat healthier and how to get the government to care about it.

why can't we get proper food into our kids? who do you blame? tom colicchio: that's a very complex question. bobby flay: so many people. to i don't know if we have enough time to address everything. mario: as opposed to blame, what can we do? rachael: it's actually not all bad news. the health and hunger-free child act was the first increase -- not engh, but it was the first increase -- betty: that is criticized in tom's film. >> i criticize that. >> and i agree. tom: the president asked for $10 billion. it getordered down to $8 billion, then it gets down to $4.5 billion, and they take half the money from snap. rachael: i cannot understand why both sides of the aisle would not ha come gether on all of the money that was granted -- tom: hunger issues and obesity issues cost the country $110 billion a year. if you factor in a lack of productivity, it's $176 billion a year. you would think you would want to address that whatever side of the aisle you're on. rachael: it just does not make sense. betty: why aren't lawmakers listening? tom: because no one is asking them. hunger and food is not a voting issue. it's not like second amendment rights or reproduction rights.

and so, no one is out there advocating for people. there are 50 million americans who are food insecure. if all of a sudden they became a voting bloc, people would listen. mario: if you watch the movie, it outlines very clearly the problems we have both in the legislature but also in the home. people are choosing salty, fatty carbohydrates because they have been sold those. they are the cheapest. they're the ones with the least threshold. so, you are gettings something to eat. but the funniest thing is that along with the obesity, there is malnutrition. big people arenourished. they are not healthy. tom: but again, why? we have farm subsidies, $20 billion a year, and 85% of that is going to corn, wheat, and soy, all these products that go into fast food or highly-processed foods. we are only subsidizing dairy and livestock to the tune of 15% of that, and fruits and vegetables 1%. betty: what about the horsemeat scandal? i want to get your thoughts on that. tom: bobby should comment on that one. you're a horse guy. betty: that's right, you own some thoroughbred horses. bobby: i do. obviously, as an american, i cannot imagine the idea of it.

i know in other countries, it is commonplace, but not for here. mario: big time. tom: i do not know. when you're looking at a shortage of protein, why are we not looking at the sources of protein? mario: because those kind of animals are very expensive to grow as a protein source. we should really be thinking about bugs. let's just start getting used to it. there's an infinite supply. bugs are definitely the future of protein if we are going to feed a growing planet. i'm telling you right now. transferring grass through an animal to make it bigger so that you can get some kind of return on protein is a very inefficient system. tom: it is a new pizza topping, grasshoppers? mario: i am not against it. >> crunchy. >> right. betty: you travel all over the world and you have experimented with so many different types of proteins. rachael: i've eaten bugs. betty: in china, we eat chicken feet. it is a delicacy. >> are americans food snobs in many ways because they won't touch certain kinds of meat?

tom: i don't think that's snobbery. mario: it's culture. it is fear, ignorance. if you have something that is delicious not knowing what it is, and then you find out what it is, odds are it is not going to bother you that much. one of the things about teaching children not to be so picky about their food, if you cook it with them -- rachael: if they have ownership of it, they want to try it. they put their own time and effort and they're proud when their family sits down together, so they want to try it, too. bobby: i always hear the stories about parents feeding their kids a different meal than the parents. betty: you don't agree with the whole separate children's menu at restaurants? bobby: absolutely not. >> we don't have them. bobby: ridiculous. >> all of our food is children's food that happens to be adult-friendly. >> what kid does not want to eat spaghetti? betty: i hear a rumor that you may be interested in running for mayor of new york. >> the envelope, please. >> we got five guys already lined up. rachael: i'm going to work very hard to make tom colicchio president of the united states. tom: thank you. bobby: i have never been m jealous than when i walked into ♪ou guys killed it.