>> from our studios in new york city, this is "charlie rose." ken friedman was a successful music executive with no experience in the food world and then he decided to open a restaurant after jamie oliver introduced him to april bloomfield carry he knew he had found his partner. together, they opened the spotted pig in 2004. it was an immediate hit and it continues to maintain its popularity more than a decade later. this is a place where normal people go to feel like celebrities and celebrities go

to feel like normal people. here's a look behind the scenes. [video clip] ken: i spent my whole life in clubs. you are standing up in a club and you are looking at the band or looking at the dj or looking at the hot girls. restaurants are kind of like clubs for grown-ups. you still get to mingle with people and meet new people, but you beat instead of taking drugs. it is my midlife crisis restaurant. -- it is madeat for people like me. you don't like to dress up. i am wearing a jacket right now and it is a big deal. it is for you charlie. when i finally decided that i wanted to quit the music business and devote my energy and the remaining bit of money that i have opening the spotted pig, i needed a great chef. april: i got a call from him

saying hey, do you want to do a gastro pub in new york. and i was like -- i don't know new york at all. i don't have any idea who you are. but listen, i am ready to try something new. a slice ofu get artichoke it is so wonderful. ken: she just really believes and respects the ingredients. she believes if you have three or four on the play, make each one the best one possible. the way i cook in the hamptons, i have learned from her. by the best ingredients. that is the secret. april: slightly better. the other thing is that a casual setting. we have an amazing place with great energy. food inan eat delicious a casual relaxed environment. us, april getsof upset with things.

right now, she is obsessed with chickens. april: i am, yes, i am slightly obsessed with chickens. pigs.irst it was takes -- april: we feed off of each other. not just can, staff also. ken: she is a great partner. i realize i do not want to do anything without her. she is a better partner to have. here is a guy that decides he wants to open a restaurant. therefore, he knows mario batali. they talk about it because he knows something about restaurants and then, the idea of you came from home? -- whom? asked jamie i oliver. there was your friend peter and peter did not want to do it and

then peter asked me and then it .ent back to jamie about halfway through the birth you were sold. ken: i was sold before. neither of us knew how to e-mail. we could not figure it out. i'm sorry i pushed send before i should have. we were bumbling idiots. april: did you receive it? no i didn't. ken: we were already kindred spirits. it is like when we go driving together, we both have the worst sense of direction in the world. i was artie sold before we -- charlie: have you divide responsibilities? april: i am usually kitchen and back of house but i have a lot to do with late where and things.

we bounce ideas off of each other. charlie: you are the person who is their out front, knowing and making sure it that everything is ok. ken: yes. that and sometimes a lot less and sometimes a lot more. charlie: and doing the planning ahead. how to make spotted pig better. ken: it is super important to have a partner like april that doesn't forget like that it is not about the next project but about making sure that the play for each person that comes to our restaurant is perfect. withfer from getting bored what we are doing now and wanting to do the next thing. it is super important to be focused on what we committed to. the best thing about our relationship. if ken had his way, he would be opening 20 restaurants a year. charlie: what about 30? april: probably 100. we ground each other. we know our limits and we play

with that. charlie: you probably have a lot of ideas about how to cook can you send them right to her? ken: never. never, ever. apparently, he cooks the best chicken liver but i have never eaten it. and the lobster tacos i have heard are amazing. i have never eaten them. charlie: did he send you an e-mail about something? was for kosher hotdogs and tofu burgers and i said you had the wrong person. i am not the right person for you if what you want is tofu dogs. i was trying to lose some weight and be healthy. you don't go to a real chef and ask them to come up with a tofu dog. i learned not to do that. charlie: what is a gastro pub? chefs it is the pub that took over in the early 1990's because they did not have a lot of money. they took over the pubs and put

in a great chef. they created these exciting and warm environments to go hang out with your friends every night. ken was slightly obsessed with those unwanted to create this place where he could bring his friends. charlie: has the menu changed a lot? april: not really. we still have the burger on there. it changes seasonally. we buy everything from the market. that really dictates what we put on the menu. the market means the union square farmers market. charlie: did you want to call it the prodigal pig? ken: i did. charlie: how did that go over? ken: most of my friends did not know what the word chronicle meant. they went to dictionary.com to look it up. spotted pig is such a visual name and when i told april, for one, you like it. and mario, who was and is my

friend, help her, and he loved it. charlie: you went from headaches, in the beginning -- pigs to chickens. and to vegetables. your book is called -- a girl and her greens: hearty meals from the garden. april: i grew up eating vegetables. i really fell in love with vegetables at the cafe. to have to go to the pig know that i have this love affair, not just with pig's, but also with vegetables. i wanted to create this book to show that side of me. charlie: you worked at the cafe in london when they found you. you were a powerful combination even then. had a great time. i was writing menus and running shifts. i was in my element. i wanted a different life experience and i wanted to eat

different food and meet different people and so can offered me this opportunity and i think ken was in his midlife crisis, and we held hands and jumped together. we created this amazing thing. charlie: a midlife crisis? ken: at age 40 i was in the music business and i did not come home from work and want to play music anymore. i was kind of board. i was kind of bored. people told me i should open a restaurant. and then i thought --why don't i try it? i didn't want to be that guy that looked back on his life and realized that i didn't do something i wanted to do. how bad could it be? i didn't have kids or a white or a mortgage. i could live for a couple of years on what i had. charlie: you have a lot of friends in the music business.

and they are part of the clientele whether the jay-z or bone no or others. or -- or bono. -- i didn't know i would find someone as great as april that i wanted a chef to be involved and the all about the food. i didn't want to be a hip, and then everyone goes on to the next hit place. charlie: the way you ensure that doesn't happen is to have a great chef in the kitchen. ken: ultimately, when you go out to dinner, you say i feel a great chinese tonight, or a great burger. you don't say that i want to go and see some celebrities. you may do that once or twice but eventually, people are going to come back again and again because there is great food, and cocktails and wine. charlie: a partnership at the beginning of what you had 10%. did he walk in one day and say he wanted to give you 50%?

we are partners and your indispensable to me. didn't happen because you said, i want 50%? april: i asked for what i felt i deserved. should be equal partners at the spotted pig and any projects moving forward. i think you have to value your work. you have to value yourself. do andreciates what we he said no problem. charlie: it was a no-brainer? it was a simple negotiation. she said i think we are equal partners and i said yes we are. some lawyers have put together some paperwork but otherwise it was simple. charlie: expansion. you started john dory at one location on 11th avenue and it did not last. one year. ken: eight months. charlie: how can the two of you being so smart, screw this up? a bad judgment.

every business person can make a bad judgment and we should have listened to our instincts. i think, my instincts -- that was my biggest learning curve with the first john dory. i was too much in the background and did not speak up. i didn't like the the area and i have to take full responsibility for that and now, i do speak up. that was my learning curve through that failure. charlie: it is also important that when you realize your mistake, you get out is just as you can. april: we did. our losses. cut we knew the concept would work, british seafood. on thelly got a space corner of 20 ninth and broadway and decided to move it there. charlie: and then the breslin came along. april: that was before. we: that was right after closed the first john dory. and that we made a deal with the ace hotel.

he said that he was coming to new york and opening a hotel. a 300 room hotel at the earner of the ninth and broadway. and we thought --broadway? he said come and take a look. we looked up and saw amazing buildings there. done -- we had had one big success, one restaurant that had just closed and we were still licking our woods from that. he said he wanted us to do room service and a lobby and a big gastro pub. so we did. and it has been amazing for us. charlie: and then you put john dory in next-door. it was seamless. we closed one john dory and then there was a corner lease itilable and thank god, worked out. we still believe in the idea of a british seafood place. people in america think that british seafood is fish and

chips. they don't know there is a whole tradition of british seafood. we made it that the john dory oyster bar. april: we made a more casual. it is a great people watching space. right there on the corner. it is quite perfect. charlie: and then the salvation taco. april: that was a detour but it kind ofoject that ken made a deal with, and i was ready for a change. with some tacos. who doesn't like tacos? charlie: and then in san francisco the restaurant tosca. ken: i went to college in berkeley. tosca was always a place i could not get into the back room of. it had all kinds of stuff going on in the back room. charlie: it seems like ambience and the feeling of the physical property -- you can't make a restaurant with bad food, and the other hand, if you have good

food, it can enhance the restaurant. april: it can turn something good into something great. charlie: is there a trend in the restaurant business today. the any meyer was talking about fine dining, casual. that was a phrase that he used. is that a phrase that makes sense? what is happening? give us a sense of how you see the restaurant world is. april: right now, people want a relaxed environment. i don't think they want all of the frills. but they want the attention of detail. they want a refined food on the plate and refined glasses but not 12 glasses or 10 sets of .uts -- cutlery or someone standing there being very stiff. they want that pared down and just refined and casual. charlie: are you growing as a chef? how are you growing? april: yes.

i grow just by watching my chefs interact. watching what they are coming up with and what they have their finger on the pulse of. when i go out to eat, traveling, just doing a dense with other chefs. like danielle harman. different stuff and being open. charlie: is it still exciting to you to fire up the stove? charlie: oh, of course. -- april: oh, of course. it is the smell, the site, the test. -- the touch. i love cooking. the day that i do not love to cook, is the day i will stop. whoa, stop? april: i have been doing this a long time. i have been cooking since i was 16. i never get bored.

there is never a dull moment. charlie: it is all in the kitchen? april: yes. i still have as much passion now as i did when i was 16. i love the fact that i do. charlie: you look like you're 16. that i still have that and i hope that comes through with the people i work with. charlie: what is your ambition? ken: to keep excited. keep on doing projects that are exciting and interesting and new. not just re-create stuff. to do new things. ♪

is one: massimo bottura of the most talked about chefs. his restaurants are ranked third in the world. book,here with a new guess what the title is? never trust a skinny italian chef. here is a look. [video clip] bored, and i grew up in the land of fast cars, and slow food. kid toed since i was a think very quick, as the roman would say, think quick, do it,

very quick, absolutely. but slowly. have a very quick thought to do it slowly. they interpret what i am thinking. they know what i am thinking. here we go. oops, we dropped a lemon tart. charlie: that was a nice promotion for the book. why the title? because your skinny? came up fromtitle a trip in los angeles. 2001. friends to asome dinner and we walked into the kitchen and there was a big display -- never trust a skinny, italian chef. everyone laughed. i was looking at myself.

why do they have to trust me? i am a skinny italian chef. i was like i am going to do my best to have everyone trust me. way to take this phrase and stay always grounded. i romney is -- irony is very important. laughing yourself and not take yourself very seriously. charlie: why did you decide to write a book? massimo: why? , the greatcolleagues colleagues, the people i respect the most, they were pushing me. come on. sign the contract. you have to put black and white your ideas. when you talk at the conferences, people are listening to you. you influence people. and so, at one point, i said ok i will write a book. and then step-by-step, with my

wife, we were trying to put down ideas. one after another. in the book, there is the story of my 28 years of career. charlie: you pay tribute to a french chef, alain ducasse, a spanish chef, and an italian mother. your mother. massimo: i know. in a small glass like this, i compressed all of my gastro namib life -- my gastronomic life. pasta and beans are the most popular plates you can have. pasta with being sauce -- bean sauce. my mom was always telling me about putting parmigiano or john beans ind -- reggano the crust. it is so mommy. i compressed this gastronomic

life into a glass. at the bottom, you have creme ro yale. you know how the french are. they use right all for everything. royal hamburger. like beans, and some foie gras. and you have these layers of things that remind you. the flavor that come from the past and the memories. and the country. and then you arrive at one point, where you finish the glass, with the air of rosemary. here at the bottom, there is air ducasse, and then the of rosemary, something that disappears in a second because rosemary is very invadent on the play. crust like my mom always told me. sliced very thin. casse i faran and du

compressed my mother. charlie: is she responsible for you becoming the chef? massimo: she is. she always pushed me to do things and follow my passion. not to listen to anyone and to trust myself. charlie: i assume there is an easy answer, but why not rome? why modena? it is not about the place you are but about who you are. i felt so comfortable in moderna, italy. slow food and fast cars. it is a place where maserati, for body, lamborghini are built. if people, from all over the .orld to meet mr. ferreri or to buy a maserati, why don't they come if i have the right

my restaurant. we decided to be there. and to open there. it was cheap. we had enough for what we had to do. parmigiano andof balsamic vinegar. i always say in my veins, there is also mcminn. but the muscles are like parmigiano. and then i drink too much lemon bruce go -- lambrusco. make simple the difficult things. story.: that is a life massimo: make things look simple. even the plate -- how to burn our sardine in three days. it is a very complicated expression, how to create the perfect sardine. play jokes with the words.

thing, oneost simple sardine. that sardine taste like heaven. it makes simple -- i don't care how great we are. contemporary cuisine is no more about fireworks were magicians playing to show that we can take off some rabbit from the hat. attic.bout put the attic close to the static. -- i am so close to my artisans and farmers, my cheesemakers and fishermen. they deliver. they deliver fantastic ingredients to my restaurant. i use them to transfer a motion. charlie: transfer of motion. massimo: i think the book is

about that. -- transfer emotion. back to your childhood. i see people cry eating the potato with the truffle. inside slice of potato -- it is like so emotional. get -- eally point -- at what point did you go work with faran . massimo: it was 2000. a len10 years with ducasse. he came to my restaurant. he had a meal and called me to the table and asked me to come. i said -- when? next season?

i said yes. ieft everything. i waattracted in the beginning to undstand his new technies that were cing out. hat was 2000. it was not like now. was really into crazy, new techniques where they were changing their perspective but actually, when i arrived there, i realized that it was not about technique. it was about freedom. freedom of expressing yourself. in that moment, i understood that a great chef can express your self with a potato or a parmigiano crest. not just -- crust. not with caviar and truffles. today, i was at the culinary institute of america to give as speech -- to give a speech to

the new cooks. i said guys, remember one thing. threeways have to be ingredients in your backpack to be a great chef. you have to travel, you have to be contaminated in a wise way and not a wild way, you never want to forget about where you come from. but, you have to have three ingredients. humility, passion, and dream. humility is you grounded. you keep learning. if you are 25, 55. you keep learning at all ages. passion. this is a very hard job. it is not about being a rockstar. doing hard work every day. and a little bit of talent. passion. when the other people are enjoying, your friends are enjoying, you are there, and working.

every day. and dreams. the most important thing. if you can dream it, you can make it. charlie: take a look at these dishes and we will move on to some final things. -- take athing is look. these are images from the book. the memory of a bologna sandwich. massimo: very easy. we came back and the first thing the guest wrote -- the gastronomic critics wondered what i would do. that i would make a bologna foam . i went so deep into those wasries of when my mom making me the bologna sow it in my backpack -- the bologna sandwich in my backpack telling

me to each. eat.lling me to that is a tribute to my mom. charlie: take a look. ie second image is -- oops, dropped the lemon tart. we saw the video of this. this is one of the most important plates and the story is fantastic. that night, we were ready to serve, and me and my pastry chef. a japanese. the most incredible technique -- fantastic. he was like, at that point, we were ready to serve. he dropped one of the twl lemon tarts on the counter -- two lemon tarts on the counter and half on the play. he was ready to kill himself. i said don't kill yourself. it is so beautiful. look at that. you catch the moment. that is poetry in everyday life.

that means, if you keep that from allen for poetry of the obligations you have. you go there and to the bank and the accountant, you have that space, you can imagine a brief -- a beautiful broken lemon tart. o lemon tarts.tw in the perfect way. in an imperfect way. number three is five ages of parmesan. massimo: this may be the most important dish i created. it became the dish of the decade or italian gastronomy from 2001 to 2011. that is the way to express my startedy and i reflecting about that and about text your. came.ucasse

i met panini, this incredibly visionary man. he is a cheese maker. he said to me, after the meal, i have to tell you something. the plate was great, but start inking about the aging process more than the texture. that means, be more respectful for the process of the ingredients then to show how great you are on technique. from that moment, i started exploring the aging process and doing my own experiments and bringing the cheese to a different level. the slowly passing of the timing on the aging process. 36, 40, 50 -- the time is passing. fall, the winter, and the summer. charlie: the next thing is the

crunchy part of the lasagna. massimo: this is another emotional dish. this is the corner, the experience of the corner of the lasagna. when your grandmother arrived, and brings the big pan of lasagna. -- everyexperienced other kid -- that corner, a little burnt, everyone knows it is the best part of the lasagna. charlie: i want to talk about art also. .rt has a place in the kitchen in the restaurant. art has a place in the soul. is the highest way to communicate -- it is the highest point of the thought, of the human thought. art makes visible the invisible. art became for us, our landscape

of ideas. that,e introduced me to to contemporary art. together, we are living every surroundings. we are surrounded by art and thought. from a sculpture to a glass of of a vase,he powder of a two thousand year old vase. if i were to drop it on the floor, i will say i am not defeating mike passed. -- my past. and rebuilding my past creating my cuisine. i look at the past in a critical way and not a nostalgic way. this is my cuisine. charlie: it is great to have you here. fabulous. the book is called -- never

trust a skinny, italian chef. you will be more encouraged to go to modena. if you can get in. massimo: come on. we will put you in. charlie: thank you. a pleasure. ♪

here.e: corey lee is

he is a james beard award-winning chef and owner of benu in san francisco. david chang has called it the best restaurant in america. -- the restaurant gives the name to his book. the principles behind his cuisine. here is a look. [video clip] people ask me what sort of restaurant benu is. i say it is an american restaurant. influence of the all different kinds of cultures. menu at is about a benu. and hopefully, it can convey the experience of dining at benu. food is identity. revealing thing about you, about a culture, where you come from, how you live, what is important to you.

-- they go hand in hand. it is really about finding yourself and your work and understanding that there is meaning in finding yourself in your work. charlie: i am pleased to have corey lee at this table for the first time. welcome. you are a friend of david chang said your friend of mine. david has written remarkable things about you. what influence has he had on you? bigy: he has had a influence on me. he struck out on his own in an original way. in 2004. at the time, i was living three blocks from the original momofuku. he is someone that came from the same background that a lot of us did. and cooks and fine dining trying to make it happen in new york city. he went his own path. to do something he was passionate about and create his own style.

cooked for people. he broke down all of the barriers in fine dining. that happened at an exciting time for restaurants ever diners. thing about amazing you, and it may be true for a lot of great chefs, is that you have worked with some of the great chefs. you have worked in great restaurants. corey: i was fortunate enough to have amazing teachers and mentors. i have been fortunate where each chef i have worked for invested in me and cared what i was doing next outside of their own kitchen. they would send me to the next restaurant. charlie: describe your cuisine corey:. it is a tough one. a big part of the reason i wrote that book was an attempt to explain, not only to an audience or to our staff, but to myself, what we are doing in this restaurant. it is not a cuisine that can be summed up with a couple of words although a lot of people look for the easy, term or genre.

it is a restaurant that is american for me. it is modern in the truest sense. we are trying to create a new experience for people. onlyperience that you can have at our restaurant. ultimately, it is an american restaurant specific to san francisco. there is a lot of seasoning that takes its cue from korean cuisine. and soyd pepper sauce sauces. we season with those things instead of just salt. it is about deep flavors. instead of just seasoning. there is also the korean ascetic -- esthetic. i don't think things are are in others they places. there is a humbleness in korean cuisine. and are influenced and

inspired by all of those things. flavors, ideas, and aesthetics can harmonize with western ones. corey: it is a harmonization of those different cultures that interests me. a lot of that was spurred by living in northern california and san francisco where there is a huge asian influence. 35% asian, mostly cantonese chinese. there is an assimilation in san francisco that i think is unique to that city. charlie: david said about you that there are many paths to success and cory's path is perfection. technician,better count for pound. he is one of the best chefs on earth. we like to have things like that said about us, but is it true? this pursuit of perfection. it is not so much a pursuit of perfection, it is a pursuit of feeling like you're

doing something you believe in. i amer that is perfect -- not sure that is the most important thing. there are things that we do, that i know are not in -- are not perfect, but i feel good about it and i commit to it. you have to be able to commit yourself to your work. the first step to that is believing in what you're doing. i have been fortunate in that i have felt that way my entire career. charlie: why this book, now? corey: i finally have something we can document. that is an important first step. you have to want to say something. over the last five years, we have started to carve an identity for ourselves. it is an opportunity to reach a larger audience than we can see at our restaurant. it is great for the staff. they can see that their work is beyond the one they just make every day and it is far reaching

and it is a good morale booster for them. it just felt like the right time to work on a book. charlie: it is structured around a 33 course tasting. corey: it is. we don't actually survey 33 course tasting. it is too much. you can keep someone engaged for that long. i explained that a little bit in the book. -- i don't think people are looking at the book in seeing a tasting menu. it is almost like a meditation on a menu. talking about the dishes and the influences and the ingredients. charlie: this is the love of food that you have. corey: it is the love of food but also the love of craft. charlie: craft. so, someone comes to you and says they want to be a chef. and you say the most important thing to have is the love of craft. and they say -- what does that mean? what would you say? that means making

something over and over, repetition, making something with your hands. and that being a rewarding experience. it cannot be about owning a restaurant when they because it may not happen. it cannot be about notoriety because that is a byproduct of doing something well. you really have to find satisfaction in coming to work every day, and doing the same things over and over. it evolit even all -- ves. ultimately, it comes down to what you make with your hands. charlie: that is a tactile satisfying feeling. corey: absolutely. there's something about making something that you feel is done well, serving it, and immediately getting that satisfaction. that is the great thing about restaurants. of success allts day long and all night long when you're feeding people.

charlie: tell me about your biography. you came from south korea. corey: yes, i had a transient of bringing. he was sent all around the world and we moved several times growing up. i came here when i was fairly young my father was then moved back to south korea because of the company he was working for. and from then on, my family was split up. my sisters and my mother and my father stayed in korea. i stayed in america. that is when i started working in restaurants and eventually traveling a broad working in restaurants. charlie: paris. corey: paris, london, and i came back to new york. charlie: always teaching yourself what? corey: honing a work ethic is the back bone of what i would do later on. i think i had that instilled in me at a fairly early age. it was this idea that you have to put in the work if you are

going to get anything out of it. pursuing it. not waiting for someone to teach you and pick you up and give you what you need. it goes beyond cooking. corey: i agree. charlie: how is cuisine different today when you go around the world? corey: cuisine has changed a lot in the last decade or so, last generation. voice thana bigger they did a generation ago. i think diners are looking for restaurants where they can experience something singular. they go to a restaurant because of the chef or because of the style of food that that restaurant is cooking. not just to redesignate in some sort of lifestyle experience where they are pampered for a couple of hours. they want something unique.

they want to see personality in the cooking. that is something new. that has been in the last generation. back to the new vision of excelling. i'm looking at thomas keller saying about you -- corrie's thoughtfulness reflected his desire to excel at what he was doing. he has that rare and precociously talented who took the long view and was more than willing to pay his dues. corey: by today's standards, in this world where chefs are becoming younger and younger, if you are a chef and you want to open a restaurant, you have more opportunities now than before. years i hadver the opportunities before i opened the new. i felt i was not ready. at times, i was offered a management position or another chef position, and i knew it was time to go on. once you make that transition to being a chef or a chef owner or a sous chef, you cannot go back. charlie: why aren't you in new york? corey: iowa's thought i would

open a restaurant in new york. when i told thomas i was leaving the french laundry, i came to new york to look for spaces. one place i looked at, the first place, was in soho. was a to go there when i teenager and i loved it and it was a special place for me. it was the day that lehman brothers -- it was a very volatile time in new york city and it made me take a step back and question, why am i going to new york? the more i thought about it, it didn't make sense for me. i had been working in california for about 10 years at that time. with vendorsnships that knew what i wanted. guess that would come to our restaurant. -- i had relationships with guests that wanted to come to our restaurant. thought ifck and i we opened in new york, it

would've been a very different restaurant. charlie: what does benu me? corey: it means the phoenix bird in egyptian mythology. it means long life, regeneration. charlie: the long view. a new restaurant which can be a risky venture, you aspire to have longevity. to those of us that have uprooted our lives and moved to san francisco to start this project, the idea of a phoenix bird resonated with us. charlie: what does it mean for san francisco restaurants that you are so close to the tech community, silicon valley? corey: it is a very important part of the culture in san francisco. it has become an area synonymous with innovation. embracing new things. open-mindedness. the future. it is a hub for this new world. the verythere is also

pragmatic aspect where we have an industry that can support all of these restaurants and that is important also. i think it is an exciting time for san francisco. we are very lucky to be working as chefs there. here are some images from the book. the thousand-year-old quail egg. there it is. corey: that is the first course on the tasting menu. it is an egg that is preserved through having a high ph. acidity. we have a very high ph. we serve it with a classic soup. charlie: number two is the lobster dish. corey: it has a liquid center dumpling. the beggars purse is number three. corey: it is made from a court andthen the 3 -- acorns,

then it has three things around it. thatding black truffle grow around the roots of oak trees. it is the synergy surrounding the oak tree. when you say --? corey: it is such a round flavor that mary's well with other well with other meats and poultry. it is him is like a seasoning for me. number four is a pork bite. corey: it is a variation and one of them more technical things we do at the restaurant. it is a variation of a traditional korean dish that combines an oyster, kimshi, kimshi stock. charlie: you said your mother

was horrified when you realized -- when she realized you were serving it. corey: not horrified but pleasantly shocked. charlie: why would she be shocked? corey: i had a hard time with kimshi when i was growing up. it is a very pungent thing. living in a small apartment when intenset, it has an aroma. even as a korean who has been around it all of his life, it is a very intense aroma. charlie: number five is a dish on ice. corey: this is a simple dish of ice fish. inspired by the idea of a japanese aesthetic. six is springr

porridge with sea urchin. corey: this is our california local cooking. we have rice from the sacramento delta. we have asparagus. sea urchin from santa barbara. things that come into season. charlie: tell me the importance of how food looks. corey: my relationship with food aesthetics has changed over the years. now, for me, it is about presenting things in a natural form. how do you make something look delicious but not make it look like there are 20 chefs in the back of the kitchen with tweezers and knives manipulating these things. that is a challenge. it is a challenge but it is also an important thing to let food presented itself. charlie: congratulations. it is great to have you on this program. i look forward to seeing you in san francisco at some point. ♪

♪ draghi revamps qe and signals he may boost stimulus. street about jobs, wall rallies on initial european optimism that fades on anxiety of unemployment. after record-breaking ipo, sources say alibaba is looking for another loan. welcome to first up, i am shery ahn, coming to you live from hong kong.