rounding out the group, tom colicchio. to colicchio, cooking isn't just an art, it is a craft. >> the chicken liver mousse was really well seasoned. >> he uses his success to help others, whether giving young chefs a chance -- >> the winning chef is kristen. >> or helping the world's hungry find a place at the table. welcome to "titans at the table." thank you so much for joining us. let's have a cheers before we begin. >> [all] cheers. >> let me start with this question. p.j. clarke's has been around since the 1800's, well over a hundred years old establishment. i think it was an irish immigrant who came here, decided this was a great restaurant, bought it, and then expanded it. so, when you look at your own businesses, do you look and say i want to make sure this stays around for over 100 years? >> no. babbo turns 15 this year. i know mesa turned 22. i think we have already outlived our original plans. we planned on getting in but we did not have an out, nor did we have a finish or dream of a finish. 100 years -- >> seem

rounding out the group, tom colicchio. to colicchio, cooking isn't just an art, it is a craft. >> the chicken liver mousse was really well seasoned. >> he uses his success to help others, whether giving young chefs a chance -- >> the winning chef is kristen. >> or helping the world's hungry find a place at the table. welcome to "titans at the table." thank you so much for joining us. let's have a cheers before we begin. >> [all] cheers. >> let me start with this question. p.j. clarke's has been around since the 1800's, well over a hundred years old establishment. i think it was an irish immigrant who came here, decided this was a great restaurant, bought it, and then expanded it. so, when you look at your own businesses, do you look and say i want to make sure this stays around for over 100 years? >> no. babbo turns 15 this year. i know mesa turned 22. i think we have already outlived our original plans. we planned on getting in but we did not have an out, nor did we have a finish or dream of a finish. 100 years -- >> seem

rounding out the group, tom colicchio. to colicchio, cooking isn't just an art, it is a craft. >> the chicken liver mousse was really well seasoned. >> he uses his success to help others, whether giving young chefs a chance -- >> the winning chef is kristen. >> or helping the world's hungry find a place at the table. welcome to "titans at the table." thank you so much for joining us. let's have a cheers before we begin. cheers. let me start with this question. p.j. clarke's has been around since the 1800's, well over a hundred years old establishment. i think it was an irish immigrant who came here, decided this was a great restaurant, bought it, and then expanded it. so, when you look at your own businesses, do you look and say i want to make sure this stays around for over 100 years? >> no. babbo turns 15 this year. i know mesa turned 22. i think we have already outlived our original plans. we planned on getting in but we did not have an out, nor did we have a finish or dream of a finish. 100 years -- >> seems too far? >