2 Chefs And A Lie: Normal Gossip Edition

We’re back with our annual game show: Two Chefs And A Lie! But this year, things are a bit different. Dan isn’t playing — he’s the emcee! And our contestant is Rachelle Hampton, host of the podcast Normal Gossip.

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:00Dan Pashman?

  My whole extended family and I went to Myrtle Beach, South Carolina this past spring. And I gotta say, I came away feeling like, number one, this is a great family destination. Number two, this is a great place to come all year round. The mini golf alone is probably worth, it's like the mini golf capital of the country. They have the most incredible elaborate mini golf courses. They also have more than 80 championship, full-size golf courses, plus 60 miles of beautiful coastline, all-season sunshine. Of course, you can relax by the beach or the pool. There's also jet skiing, fishing charters, paddle boarding, and of course, food. Oh, man, did we eat well in Myrtle Beach. From fresh local seafood to craft burgers and craft beers to kebabs on the boardwalk. With more than 2,000 restaurants to choose from, from legendary no-frill seafood shacks

• 0:43Dan Pashman?

  to chef-driven dining, Myrtle Beach has it all. Plus, live entertainment at the beach, there's always something epic going on. So, summer may be winding down, but in Myrtle Beach, you're gonna find the coastal vacation of your dreams all year long. Start planning your ultimate beach vacation at visitmyrtlebeach.com.

• 1:00Speaker 01

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• 1:19Speaker 02

  Sirius XM Podcasts.

• 1:27Dan Pashman?

  Hey, Rachel.

• 1:28Speaker 03

  Hello.

• 1:29Dan Pashman?

  It's great to have you here.

• 1:30Speaker 03

  Thank you so much for having me. I'm so excited to be here.

• 1:32Dan Pashman?

  This is our annual Two Chefs and a Lie episode. We do this once a summer. It's a game show episode. I'm gonna introduce you to three people.

• 1:40Speaker 03

  Okay.

• 1:41Dan Pashman?

  Two of them are real chefs. One is an actor pretending to be a chef.

• 1:46Speaker 03

  Okay.

• 1:46Dan Pashman?

  You get to ask each of them five questions. Then you have to try to guess who are the chefs and who is the liar.

• 1:53Speaker 03

  Okay.

• 1:54Dan Pashman?

  You ready?

• 1:55Speaker 03

  I think so. I say that I'm not competitive, but I feel very strongly that I wanna win today.

• 2:04Dan Pashman?

  Now, okay, so I gotta do the show open now. I'm gonna turn on my 1970s, 80s-era game show announcer voice for this part. All right, you ready? Tell me how I do. Here we go. Cue the cheesy game show music.

• 2:21Dan Pashman?

  This is The Sporkful. It's not for foodies, it's for eaters. I'm Dan Pashman. Each week on our show, we obsess about food to learn more about people. And if it's summertime on The Sporkful, that means it's time to play our annual game show, Two Chefs Set Alight. Insert raucous audience applause here.

• 2:42Dan Pashman?

  Rachel, oh wait, tell me three things that you enjoy.

• 2:45Speaker 03

  Right now, I'm really enjoying the lemon Talenti sorbet.

• 2:48Dan Pashman?

  Lemon Talenti sorbet, okay.

• 2:50Speaker 03

  I enjoy my cat Oliver. He's orange.

• 2:53Dan Pashman?

  Lemon Talenti sorbet, your cat Oliver, and?

• 2:56Speaker 03

  Um, I really enjoy a good pair of Birkenstocks.

• 2:59Dan Pashman?

  Good pair of Birkenstocks, alright. Now, let's meet our contestant. She enjoys lemon Talenti sorbet, her cat Oliver, and a great pair of Birkenstocks. She's also the host of the hit podcast Normal Gossip. Please welcome Rachel Hampton.

• 3:13Speaker 03

  Hello, I'm so excited to be here.

• 3:15Dan Pashman?

  Big audience applause. Clap, clap, clap, clap, clap. Alright, I'm gonna go back to my normal voice now.

• 3:22Speaker 03

  That felt like a lot of effort.

• 3:24Dan Pashman?

  I might need to take five.

• 3:28Dan Pashman?

  Alright, so we're gonna start the game up in just a minute, but first of all, Rachel, let's just get acquainted here.

• 3:33Speaker 03

  Mm-hmm.

• 3:34Dan Pashman?

  You host the podcast Normal Gossip.

• 3:36Speaker 03

  I do.

• 3:36Dan Pashman?

  Which, as we hang out here today in the middle of July, just as of today, Time Magazine put out its list of the 100 best podcasts of all time, and we both made the list.

• 3:47Speaker 03

  I think that's like, ironic that we're both here today. It's great timing.

• 3:51Dan Pashman?

  It feels meant to be. So, congratulations to you.

• 3:53Speaker 03

  Congratulations to you.

• 3:54Dan Pashman?

  Thank you, thank you. Congratulations to us all. It is, that is pretty cool.

• 3:57Speaker 03

  Oh, I sent it to everyone I know immediately.

• 4:02Dan Pashman?

  Normal Gossip, for folks who haven't heard it, how would you describe it?

• 4:05Speaker 03

  Well, it was started by one of my great friends, Kelsey McKinney, and I took it over, over the last season, so I just finished my first season. And the premise is that we get gossip submitted to us by listeners, and we anonymize it, and then I tell it to a guest. And it's kind of a choose-your-own-adventure, where at critical parts during the story, I ask the guest, "What would you do here?" Or, "Do you agree with what our friend of a friend is doing here?" Or, sometimes I just ask random questions, like, "How do you feel about twins?"

• 4:35Dan Pashman?

  Right. I think that the great thing about your show is that you tapped into something that I don't know if I totally realized, which is that even if you don't know the people involved in a juicy piece of gossip, it's still really fun to hear about it.

• 4:49Speaker 03

  Yes, that is the best gossip where you don't need to know anybody involved.

• 4:52Dan Pashman?

  Right, right. Like sometimes you'll be hanging out with a friend and they'll be like, "Oh, my God, this crazy thing happened to my coworker." And I don't know who any of these people are, but I'm still like, "I'm here for this story."

• 4:59Speaker 03

  I almost wanted even more because I'm like, "I don't have any personal affiliation with these people. I don't have to think they're good people. I'm never gonna see them again."

• 5:07Dan Pashman?

  Right.

• 5:07Speaker 03

  Yeah, or at all.

• 5:08Dan Pashman?

  Yeah. And you can also talk as much smack about them as you want and, and don't worry about who it's gonna get back to.

• 5:14Speaker 03

  Exactly. I can psychoanalyze as much as my heart wants.

• 5:16Dan Pashman?

  That's right.

• 5:19Dan Pashman?

  Is there one episode from this past season that especially stuck out to you, an especially juicy one?

• 5:24Speaker 03

  Ooh, I really love our season finale. Our guest was Shay Kule, who is the winner of, of season nine of RuPaul's Drag Race All Stars. So they are a legend among legends.

• 5:35Dan Pashman?

  Yes.

• 5:35Speaker 03

  And we told the story of a polycule happening on a bee farm, which was just, I am fascinated by ethical non-monogamy and polyamory because seemingly everyone is doing it. And so I always want to hear how people are doing it badly.

• 5:56Dan Pashman?

  All right. Well, I'm, I'm really excited to have you here, Rachel. And we, we wanted to have you here because we played this game before. So I was always the contestant.

• 6:04Speaker 03

  Hmm.

• 6:04Dan Pashman?

  I was trying to figure out who the liar was. The first couple of times we did it, I failed. Then I felt like I started to get better at it. And the last two years we did it, I got it right both times.

• 6:12Speaker 03

  Okay.

• 6:12Dan Pashman?

  And we said, you know what, let's mix it up. It's gonna be more fun if I'm the sort of the emcee and we bring in a guest contestant.

• 6:19Speaker 03

  I feel very flattered. Now I feel like I have to get it right.

• 6:24Dan Pashman?

  Well, whatever. I interview people too, and I got it wrong the first couple of times.

• 6:27Speaker 03

  That does make me feel better.

• 6:28Dan Pashman?

  So don't feel bad, whatever happens. So Rachel, as I said, this game is like two truths and a lie, but it's two chefs and a lie. We have three people on Zoom. Each one's gonna come on and give you like a brief bio.

• 6:37Speaker 03

  Hmm.

• 6:38Dan Pashman?

  And then you get to ask each of them five questions after hearing the bio.

• 6:42Speaker 03

  Okay.

• 6:43Dan Pashman?

  Then you gotta spot who is not a real chef, AKA the liar. And while you are our in-studio contestant, I want to remind listeners that you too can play at home. Okay, this is an audience participation game. You're encouraged to play along. You are all contestants. Couple more quick rules. The guests we're going to talk to are joining us by Zoom, but their cameras are off. So Rachel is not going to be able to see them. She's not going to have any information that you, the listeners, don't have. You're all on equal footing. No Google, no AI. Obviously, that's makes it too easy. And I do want to also say that while I am in the role of MC here today, I do not know who the liar is.

• 7:21Speaker 03

  Ooh.

• 7:22Dan Pashman?

  Because I didn't want to give anything away by accident. So I don't know either. Okay, producer Andres has put this all together, and I'm going to do it as blind as you are. Before we get started, Rachel, as my 14 year old would say, what's the strat?

• 7:37Speaker 03

  Oh, I've actually been thinking about this.

• 7:39Dan Pashman?

  Okay, the strategy coming in. I'm translating for our older listeners. That means strategy.

• 7:44Speaker 03

  I'm going to be taking that from your 14 year old, by the way. That's great.

• 7:49Speaker 03

  I've been thinking of questions. I've been thinking of which questions feel the most revealing. I've been like, okay, what pan do you cook on at home? Like, what's your worst kitchen injury? I feel like it's going to be both prepared questions that I have and on the fly momentary of picking up on what people are saying.

• 8:07Dan Pashman?

  Okay.

• 8:07Speaker 03

  Yeah.

• 8:08Dan Pashman?

  All right. All right, that sounds, that sounds good.

• 8:10Speaker 03

  I'm gonna try.

• 8:11Dan Pashman?

  All right, you ready, Rachel?

• 8:13Speaker 03

  As ready as I'll ever be.

• 8:14Dan Pashman?

  All right, it's time to play Two Chefs Set Alight.

• 8:24Dan Pashman?

  All right, let's meet our first guest. We have Sarah. Hey, Sarah.

• 8:28Speaker 04

  Hi, super excited to be here.

• 8:30Dan Pashman?

  Thanks for joining us. You're on with Rachel here, our contestant in this year's edition of the show.

• 8:35Speaker 04

  Hello.

• 8:36Dan Pashman?

  Why don't you start off and give us your bio? Who are you?

• 8:39Speaker 04

  I'll just start off. I was raised in New Jersey. Um, and now, and I live out in LA. And I work here as a chef. Um, I'm the CDC of the restaurant Amelia, which is like a Glassell Park, you know, classic. Everyone down the street coming through. It's, uh, we're doing like locally inspired dishes and like with Greek influence. And, you know, I run it with my pastry chef. He was actually a classmate of mine from the CIA. Uh, his name is Michael Tang. And we've, you know, been on Eater LA, you know, we've been on very, like, a lot of young TikTok pages of where to try on the east side. And I guess we're best known for our Spanakopita crab dip. And we have a Bobcat ice cream that's like pretty out of this world. And I just think that like salt and, you know, good attitude is everything you need in a restaurant.

• 9:25Dan Pashman?

  All right, Rachel, that's Sarah's bio. There's a lot of information in there already. But of course, a liar could prepare a bio. So I'm gonna turn it to you. You have five questions.

• 9:35Speaker 03

  Oh, okay. Hello, Sarah.

• 9:37Speaker 04

  Hi.

• 9:39Speaker 03

  That spanakopita crab dip sounds incredible. Did you come up with that recipe yourself?

• 9:45Speaker 04

  Yeah, you know, like, I'm half Greek. And like, when you grow up just eating spanakopita, you just like, you know it. It tastes such a specific way. But when I came out to LA, there's just so much seafood out here. And there's so much influence. Like, there's a restaurant called Queens. There's like, found oyster. And so, just from like, that experience, I just was like, how do I combine this? And we ended up finding it, me and Michael, actually. He was helpful, because we like, used phyllo dough trying to make the dip, like, the, like, kind of like, the cracker situation. So it, yeah, it was kind of like my brainchild, I guess.

• 10:17Speaker 03

  I love that. Do you have a recipe, a brainchild, that hasn't quite made its way into the world yet? Like, something that you've been testing that doesn't quite work yet?

• 10:27Speaker 04

  It's so funny you say that. I was just, I was at the Atwater Farmers Market on Sunday, and there were these Jimmy Nardello peppers. And they looked like, so good. I saw them there, and they were so pretty. And I was like, I wanna make like, a hummus, like, dip situation with them, and just find a way to bring that, like, heat into the hummus. So that's kind of what I'm working on right now, for like, a seasonal dish.

• 10:50Speaker 03

  Okay, okay. If I come to LA, and you turn out not to be a liar, I will be coming to your restaurant.

• 10:55Speaker 04

  No, you really do have to come. I mean, we would set you up. We have this spritz that's like, out of this world.

• 11:01Speaker 03

  Oh.

• 11:02Dan Pashman?

  All right, so that's two questions down, Rachel.

• 11:04Speaker 03

  Okay. It sounds like you went to culinary school. When did you start cooking? Like, what was the, what was the moment you were like, this is gonna be my career path?

• 11:14Speaker 04

  I grew up in the kitchen with like, my family, for sure. I'm half Jewish, half Greek. So it's just a lot of, like, mix of that type of thing. I actually was going to school to be a lawyer. I was like, pre-law, all that stuff. And then I realized that I was actually happier just like, cooking with my family. And so from there, I was like, I actually wanna do this right. So I went, and I got a degree. From the CIA and then I moved out to LA and I worked at Republic as a line cook for a while and got like the basic, you know, fine dining skills in that way. And then I took that and like my love for fresh produce and just kind of ran with it. And you learn so much just like by doing and watching.

• 11:55Speaker 03

  Hmm, that makes a lot of sense. I mean, speaking of doing, what is the worst kitchen injury you've ever had?

• 12:02Speaker 04

  Oh, my God.

• 12:03Dan Pashman?

  That's question four.

• 12:04Speaker 04

  Question four, all right. That's a good one. God, what's the kitchen injury that made me like see stars? Um, like, oh, man, there's so many you just forget. You look at your hand and you're like, I'm covered in just, you know, battle wounds. Um, God, the worst one, I was, oh, my God, I was, I was learning how to cut lamb. Basically, like I was learning how to like butcher. I was holding the knife and I'm a lefty. And so I went to cut and I like sliced like a decent chunk of like my pointer finger. I'm looking at it right now and I'm like seeing the scar and I had to get stitches like immediately like evacuate from the kitchen.

• 12:44Dan Pashman?

  Rachel has a look on her face like she's sorry she asked this question.

• 12:47Speaker 04

  And I'll stop there, but I want you to know that like I did take a moment. I was like, I'm going to peel vegetables for a couple of weeks and I'll come back to this.

• 12:55Dan Pashman?

  Well, if, if you turn out to be telling the truth, Sarah, we're going to need to see a picture of that finger.

• 12:59Speaker 04

  Yeah.

• 13:00Speaker 03

  Oh.

• 13:00Speaker 04

  Oh, I've got it.

• 13:02Speaker 03

  100%.

• 13:03Dan Pashman?

  Although she could be a liar who cut off her finger some other way.

• 13:06Speaker 03

  No, it's so true.

• 13:07Dan Pashman?

  Last question for Sarah.

• 13:09Speaker 03

  Okay.

• 13:09Dan Pashman?

  Lot riding here on the last question, final question.

• 13:12Speaker 03

  I'm feeling so much pressure.

• 13:13Dan Pashman?

  Don't waste it, Rachel.

• 13:16Speaker 03

  And now the pressure has increased.

• 13:20Speaker 03

  Do you have a favorite Food Network chef?

• 13:24Speaker 04

  Oh, my God. That's such a good question. I feel like I'm honestly, I feel like I'm more of like a Top Chef aficionado and I feel like I just have seen so many of them in the circuit, which is just so cool to see them win. I guess like right now, like I'm just obsessed with Tristan Epps, who just won Top Chef. And I just think he's just like such a talent and I'm really excited to see what he does next. I mean, the flavors that he brings out of his food is just like really, and like the story he tells through his food is unbelievable. So I would recommend if you're looking for a binge this past season of Top Chef.

• 13:56Speaker 03

  I love reality television, so that is a great, that's a great recommendation.

• 14:00Speaker 04

  Honestly, same.

• 14:01Dan Pashman?

  All right, Sarah, thank you so much for answering those questions. We're gonna put you on hold. You're gonna go into our green room, our virtual green room, and stand by as we move on through the show, all right? All right, Heard, thank you guys so much. This was so fun. Big fan, big fan, thanks.

• 14:16Speaker 03

  Sarah said Heard like we're in The Bear.

• 14:19Dan Pashman?

  I was just noticing that, too.

• 14:25Dan Pashman?

  All right, Rachel, that was Sarah. Thoughts?

• 14:29Speaker 03

  Sarah, to me, sounds like a real chef. There were a lot of details in there that felt very off the cuff. Maybe I am very led astray by actors, but Sarah felt real to me. And also, she promised to hook me up with the spritz, so I really hope that she's real.

• 14:47Dan Pashman?

  Right, there were a lot of details in there. She offered more information than she had to, which could mean she's got nothing to hide.

• 14:58Speaker 03

  Yeah.

• 14:58Dan Pashman?

  It could also mean that she's overcompensating for something.

• 15:01Speaker 03

  You're so right. Oh, I didn't even think about that.

• 15:06Dan Pashman?

  Now you're leading me astray.

• 15:12Dan Pashman?

  Lot to think about here.

• 15:13Speaker 03

  I'm thinking, but thoughts, they are churning.

• 15:17Dan Pashman?

  All right, well, keep 'em churning, Rachel. We're gonna take a quick break. When we come back, we will meet our other two guests. And then, Rachel, you and our listeners at home will have to decide who are the chefs and who is the liar. Stick around.

• 15:40Speaker 02

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• 15:47Dan Pashman?

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• 16:32Dan Pashman?

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• 17:15Dan Pashman?

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• 17:57Dan Pashman?

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• 18:42Dan Pashman?

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• 18:57Dan Pashman?

  Welcome back to The Sporkful. I'm Dan Pashman, and I've got something to tell you. I love ice cream. It's probably my number-one favorite sweet. And I have always dreamed of designing my own ice cream flavor or ice cream sandwich. And now I am so happy to tell you that over the past few weeks, that dream has become a reality. I'm teaming up with my friends at Heaps Ice Cream in Park Slope, Brooklyn, to launch a limited-run ice cream sandwich. Now, I'm not gonna tell you what's in it, but we will have the whole story of its creation in next week's show. And then I will be at Heaps when the sandwich goes on sale next Thursday, August 14 at 7:00 PM. Come on down, hang out, and eat some ice cream with me while supplies last.

• 19:40Dan Pashman?

  One more quick note, make sure you stick around at the end of this episode, so you can hear a special bonus segment brought to you by Samsung.

• 19:54Dan Pashman?

  All right, now let's return to our annual game show, episode two chefs and alive. My guest is Rachel Hampton, host of the podcast Normal Gossip. Rachel, you ready to meet guest number two?

• 20:04Speaker 05

  I am.

• 20:05Dan Pashman?

  Okay, say hello to Grace.

• 20:07Speaker 05

  Hey, guys, how's it going? Hello.

• 20:10Dan Pashman?

  Hey, Grace, this is Rachel.

• 20:11Speaker 05

  Hi, Rachel.

• 20:12Dan Pashman?

  Now, Grace, why don't you give us your bio, and then Rachel can begin to ask her questions.

• 20:17Speaker 05

  Yeah, totally. So I'm a private chef in LA. I started my food career on the line in some greasy spoons, but I fell into butchery, and I loved everything about that. So during COVID, I decided to make the jump to cooking privately, and it's kind of like being a freelance chef. I run a meal prep business, I do catering, and I love cooking with my friends for their pop-ups, like one is Chainsaw LA. I do live-fire cooking there. I've cooked in alleys, on ranches, in restaurants, and in billionaires' homes. Being a private chef is kind of like being a fly on the wall.

• 20:48Dan Pashman?

  Oh. There's some gossip there, I'll bet. This is a guest for your show, Rachel.

• 20:53Speaker 03

  That was actually gonna be my first question, which is, if you can share, what is the craziest piece of gossip that you've either witnessed or heard in your private chef career?

• 21:05Speaker 05

  So I work over in, you know, the Brentwood area and over in the hills and stuff. And one time I was cooking dinner, kind of within earshot of the table, and I heard somebody name drop Diddy while everything was going on. So that was kind of crazy to me.

• 21:19Dan Pashman?

  Well, everything was going on, meaning like all the charges and everything.

• 21:22Speaker 05

  Exactly, yeah. They name dropped him and didn't call him Diddy, called him Sean on a first-name basis, so.

• 21:30Speaker 03

  Not the government name.

• 21:31Speaker 05

  I know.

• 21:33Speaker 05

  Yeah, did you see Sean?

• 21:35Dan Pashman?

  How did you know that was the Sean they were talking about?

• 21:37Speaker 05

  They clarified, of course.

• 21:39Dan Pashman?

  Oh. That doesn't count as one of the questions. That's just host prerogative to follow up.

• 21:46Speaker 05

  Thank you.

• 21:48Speaker 03

  I appreciate that.

• 21:49Dan Pashman?

  All right, so that's one question down, Rachel.

• 21:51Speaker 03

  Okay, I have follow-up questions about that, but I don't think that'll help.

• 21:56Dan Pashman?

  We'll connect you with Grace afterwards for a possible segment on Normal Guy.

• 21:59Speaker 03

  If you turn out to not be a liar, do you want to hear more about that?

• 22:03Speaker 05

  Absolutely, I got stories.

• 22:06Speaker 03

  Okay, as a private chef, what is the meal that your clients request the most?

• 22:12Speaker 05

  So I actually do meal prep mostly, and so I really like to give my clients as much diversity as possible. I would say, right now, most of my clients are on like a soup binge, which is weird because it's so hot.

• 22:24Dan Pashman?

  That makes me sad on multiple levels.

• 22:32Dan Pashman?

  I like a nice soup, but like...

• 22:34Speaker 05

  Are you asked? I'm just answering.

• 22:36Dan Pashman?

  I'm not about to binge it.

• 22:38Speaker 03

  No, exactly. It's giving broth diet. I understand bone broth has a lot of protein, but I get it.

• 22:44Speaker 05

  I know, it's kind of the vibes over in Brentwood.

• 22:47Speaker 03

  Okay, you mentioned that you started in butchery, which means, I'm gonna repeat a question that did cause me some distress earlier, but I do, I would like to know, what has been your worst kitchen injury?

• 22:58Speaker 05

  Well, funny enough, yeah, with my background being in butchery, none of my injuries came from cutting up meat. My worst injury of all time is from a vegetable peeler.

• 23:11Speaker 05

  Just took a big chunk out of my palm, peeling like a potato or something.

• 23:14Dan Pashman?

  Oh.

• 23:15Speaker 05

  Brand new, brand new peeler. Things come sharp.

• 23:18Dan Pashman?

  Does that mean you no longer have fingerprints?

• 23:20Speaker 05

  I mean, those were burned off a while ago. I do a lot of live fire cooking, so those have been gone.

• 23:25Dan Pashman?

  You're like a supervillain.

• 23:27Speaker 03

  This is not one of my questions, but can you commit crimes now that you don't have fingerprints?

• 23:32Dan Pashman?

  Right, you're basically invisible. You're like off the grid.

• 23:34Speaker 05

  I'll let you know.

• 23:39Dan Pashman?

  Three questions down, two to go, Rachel.

• 23:41Speaker 03

  Okay, you mentioned that you do some of your friends' pop-ups. What was the last pop-up that you did?

• 23:46Speaker 05

  Yeah, the last one that I did was with Carla Subro-Petal of Chainsaw LA. It's like a live fire situation. We set up like a big dome typically out in her backyard, and we just hang like whole chickens, or whole fish, or pineapples, or whatever, and smoke them all day.

• 24:01Speaker 03

  That sounds really lovely.

• 24:02Speaker 05

  Yeah, you should come by.

• 24:03Speaker 03

  If you turn out not to be a liar, I will be there.

• 24:08Dan Pashman?

  Final question for Grace.

• 24:10Speaker 05

  Make it count.

• 24:11Speaker 03

  All right, if you were to come home 2:00 a.m. after a night out, what are you making? What's the easy meal that you just immediately go to?

• 24:20Speaker 05

  Oh, well, okay, I love this question first and foremost, because this is also like a hangover cure. You know, stop it, book, it's proactive. Do ceviche, make ceviche. Go make something with a lot of citrus in there. Save yourself, save your life.

• 24:34Speaker 03

  Wow, that's fancy for 2:00 a.m.

• 24:36Speaker 05

  Hey, a kitchen sink ceviche is the best.

• 24:39Dan Pashman?

  You're saying that's what you like to make when you come home after drinking, so you don't get a hangover? You have ceviche?

• 24:45Speaker 05

  Precisely.

• 24:46Dan Pashman?

  All right, I'm not gonna comment on that. All right, Grace, please stand by. You can go into our virtual green room hangout, and we'll come back at the end.

• 24:55Speaker 05

  Yeah, chef, sounds good. Appreciate you.

• 25:01Dan Pashman?

  Rachel, thoughts on Grace?

• 25:03Speaker 03

  The ceviche at 2:00 a.m. is giving me pause. And in contrast to Sarah's answers, I feel like Grace's answers were shorter. And I can't tell if that's just like... I don't know, imagine if you're a line cook, then you're not talking a whole lot. So maybe you're just used to not talking very verbally. But I'm, I have some suspicions about Grace.

• 25:25Dan Pashman?

  Although I think the ceviche at 2 a.m., you could read either way.

• 25:28Speaker 03

  Exactly.

• 25:29Dan Pashman?

  Because on one hand, it's like, you know, citrus on a drunk stomach. Seems like a bad idea. On the other hand, like Grace's system may function differently from yours and mine.

• 25:39Speaker 03

  That is true.

• 25:40Dan Pashman?

  The fact that she's coming home at 2 a.m. and making and eating ceviche.

• 25:43Speaker 03

  Yeah.

• 25:43Dan Pashman?

  Could be like the chef-iest thing I ever heard.

• 25:45Speaker 03

  That, and I'm like, is it so chef-y that it has to be true? Or is it so chef-y that it's fake?

• 25:55Dan Pashman?

  Rachel, before we turn to our third and final guest, just general impressions. How are you feeling about how things are going? What are your thoughts on the game?

• 26:03Speaker 03

  I'm feeling good. The questions that I'm asking are not necessarily the ones that I came in with, which can either be a good thing or a bad thing. We'll find out at the end.

• 26:14Dan Pashman?

  Time to turn now to our third and final guest. Rachel, say hello to Danielle.

• 26:20Speaker 06

  Hello, Rachel.

• 26:21Speaker 03

  Hi.

• 26:22Dan Pashman?

  All right, well, I'll turn it over to you, Danielle. Please give us your brief bio.

• 26:26Speaker 06

  Okay, I'm from Louisville, Kentucky. I currently work as a private chef, but also do catering and pop-ups. I started cooking in college, actually, making pound cakes out of my dorm room. And then I started cooking for the college coffee shop. Began professionally cooking many years ago in Brooklyn with my then-partner. We did pop-ups. He's from Lima. I'm from Louisville, so we would do Peruvian savouries and then southern desserts. We then brought the show to L.A. Didn't really know too many people. I had to do a struggle job.

• 27:04Speaker 06

  I started working as a bra fitter at a place that specialized in bras for, you know, well-endowed ladies. It was owned by a character actor who has a cult following. So I'm one of the few people in town that could guess your bra size within like three tries and make you like the best biscuits of your life.

• 27:28Dan Pashman?

  Wow.

• 27:28Speaker 06

  I currently am working as a private chef on the West Side for a lady whose list of restrictions.

• 27:38Speaker 06

  It's pretty incredible, something to behold, even for West LA. It's pretty nuts.

• 27:43Speaker 06

  You know, it's, it's really crazy. That's all you really need to know about me for now.

• 27:47Dan Pashman?

  All right. Well, I feel like this could be another guest for you here, Rachel. Danielle probably has some good bra fitting stories.

• 27:53Speaker 03

  Oh, there were so many potential avenues of gossip in your bio, Danielle. I, I'm very excited to get into it. I guess you mentioned your client's crazy list of restrictions. What, what are they? If you can share.

• 28:07Speaker 06

  No, no, it's fine. She's, she's old. She doesn't listen to the podcast.

• 28:11Dan Pashman?

  She's not listening to this show.

• 28:13Speaker 06

  No, let me see, where to begin? Okay, so some of it is pretty normal. Like, she doesn't do any of the nightshades with the exception of peppers. So, no potatoes, no tomatoes, no eggplant, no rice. She likes her meats boneless, skinless, as much fat cut off as possible.

• 28:33Dan Pashman?

  This is sadder than the soup people.

• 28:35Speaker 06

  Yeah, I, at first I was able to do duck, but now that's too fatty. She doesn't eat green beans. She doesn't eat chocolate, only low fat dairy. For like boiling vegetables, making stocks, only mountain valley spring water.

• 28:50Dan Pashman?

  Wait, wait, you're, you're.

• 28:52Speaker 06

  Yeah, you heard me right.

• 28:54Dan Pashman?

  You're, you're making chicken stock with bottled water?

• 28:56Speaker 06

  Yeah, well, I, I mean, in her, her very meaty defense, I will say, she has it delivered in their, in big glass bottles. So they are reusable, but yeah, it's pretty, it's pretty something. It sounds crazy and it is, but I do cook more than you would think I cook for her.

• 29:12Dan Pashman?

  I just want to point out, it was funny to me, Rachel. She's like, you know, the normal stuff, like no nightshades, like no potatoes, no like one of the bedrock foods of most of the planet.

• 29:19Speaker 03

  Yes, I also immediately had the same thought. I was like, what is a nightshade? And then you expounded and I said, oh, I couldn't do that. I wouldn't be able to do that.

• 29:29Dan Pashman?

  So that was question number one, Rachel.

• 29:30Speaker 03

  That was question number one, okay. You mentioned pound cake. Tell me about your pound cake recipe. This might be her personal use, but this is also for informational.

• 29:38Speaker 06

  My pound cake is from my mom. It's my mom's recipe, though, though my mom had more of a southern palate and I had to adjust that a little bit. So there's a little less sugar in it, but it's still. If she were alive, she would taste it and tell you it's still her cake. And I do very aspirations of it. Like, I have an elderflower lemon pound cake recipe. Um, based on her lemon pound cake, passion fruit pound cake. I mean, it's, I mean, it's over the top. It's what I like. It's decadent. It's something my client would not touch.

• 30:14Speaker 06

  You know, it's, it's perfect. It's my mom's. It's my mama's.

• 30:18Speaker 03

  That sounds absolutely delicious. So you moved from Louisville to Brooklyn, then to LA?

• 30:27Speaker 06

  Sort of. I moved from Louisville to Bronxville, where I went to college, to New York City proper, or Brooklyn specifically, then LA.

• 30:37Speaker 03

  Okay. I'm gonna say this is part B of that question. So this counts as one question.

• 30:42Dan Pashman?

  Okay. I'll allow it.

• 30:44Speaker 03

  What is your favorite city to eat in of the ones that you've lived in?

• 30:49Dan Pashman?

  I'm gonna take the host prerogative and add why to that questions. Uh, this is still the same question.

• 30:56Speaker 06

  Well, I mean, if it was just to eat, I would say Louisville, because, you know, family's there, my favorite restaurant in America's there. But if we're talking about eating with friends, most of my closest friends are in New York. I, I like how people eat in New York. You get to go later. It's more decadent. People drink more. New York, for sure. And also, the restaurants in New York are much better than in LA. They all hate me for it, but it's true.

• 31:24Dan Pashman?

  Oh, okay.

• 31:25Speaker 03

  That feels controversial.

• 31:26Dan Pashman?

  Yeah.

• 31:26Speaker 06

  It's a fact.

• 31:27Dan Pashman?

  Quick aside, Danielle, what's the best restaurant in America that's in Louisville?

• 31:30Speaker 06

  Jack Fries. It's been around for ages and it's just southern decadence. I mean, it's, it's what I want. If I'm in Louisville for 10 days, I'm at Jack Fries twice. I'm eating like oysters and grits and all that stuff. They do a lot of French stuff with this. Best restaurant in America.

• 31:49Dan Pashman?

  Was that three questions, Rachel?

• 31:51Speaker 03

  That was three questions.

• 31:52Dan Pashman?

  All right.

• 31:52Speaker 03

  One of them was multiple parts.

• 31:54Dan Pashman?

  Right, right, okay. Two questions left.

• 31:58Speaker 03

  You have a palette that sounds very similar to mine, which is southern inflected and kind of decadent, which makes me wanna ask, if you were to come home at 2:00 AM hungover after a long night, what are you making for yourself?

• 32:10Speaker 06

  Spaghetti carbonara.

• 32:12Dan Pashman?

  Can you elaborate on that, Danielle? Like, why is that the dish? How do you make it?

• 32:16Speaker 06

  I tend to have guanciale in the freezer. It's easy enough to do. It's guanciale, egg. I actually do garlic. I like chili pepper flakes. Uh, my ex-boyfriend now, he would add a little lemon to make it brighter. Um, and I picked that up from him, a lot of pepper. I mean, if I come home drunk, I don't want to wake up too hungover. So I want something heavy. So I would just have that and hopefully a cup of tea.

• 32:44Speaker 03

  Okay, okay. And last question?

• 32:46Dan Pashman?

  Last question of the game here, Rachel. This is your last chance to suss out the liar. What do you got?

• 32:53Speaker 03

  Okay. What do you think is your best recipe?

• 32:58Speaker 06

  Uh, my biscuit recipe. It took me a long time to get it right. I mean, it's still very traditional, but it's, it's really decadent. Like, I use more cream than buttermilk. I use like European style butter, white lily flower. That's only sold in one place in LA. Had to track it down. I think it's where I can say like, this is probably one of the better biscuits you're gonna have.

• 33:26Speaker 03

  Okay, that sounds incredible. I love a good biscuit.

• 33:30Dan Pashman?

  Danielle, thank you so much. Uh, please enter our virtual green room and we'll be back with you shortly.

• 33:39Dan Pashman?

  Rachel, we're quickly approaching the moment of truth here. First off, what were your thoughts on Danielle in particular? Our third guest.

• 33:46Speaker 03

  Danielle, if she is real, sounds like a woman after my own heart. All of her food choices just hit right close to home. A spaghetti carbonara at 2:00 AM sounds impeccable. And that biscuit recipe, I want to try it.

• 34:02Dan Pashman?

  So our first guest was Sarah, who claims to be from a restaurant called Amelia. She's from New Jersey, was gonna go to law school, then decided to get into restaurants. And she has this Greek-inflected place with the Spanakopita crab dip, right? And the, and the Bobca, what was there?

• 34:18Speaker 03

  Bobca ice cream.

• 34:19Dan Pashman?

  Oh, mercy.

• 34:20Speaker 03

  I know.

• 34:21Dan Pashman?

  What are your thoughts on Sarah? Like, what's in favor of saying she's a real chef? What's in favor of saying she's a liar?

• 34:27Speaker 03

  In favor, I feel like when I asked her her worst kitchen injury, she said she was literally looking at her pointer finger. And I feel like that kind of detail feels very real. And everything she described on her menu just sounded so good. And so I hope that she's not lying because I wish to go to this restaurant and get the Spanakopita crab dip and the Bobca ice cream.

• 34:50Dan Pashman?

  And what about a con for Sarah? What suggests to you that she might be lying?

• 34:54Speaker 03

  I feel like you mentioned this, the amount of detail could be someone who has just had a very involved thinking session about what they're gonna say when they come in here.

• 35:06Dan Pashman?

  Right, they were going whole Stanislavski method on us. Like, they invented a whole backstory.

• 35:10Speaker 03

  Exactly. And so I feel like when you give too much detail, it often indicates that you're lying. Like, very often, short answers are just like, there's nothing more to say.

• 35:20Dan Pashman?

  Our second guest was Grace. Grace was the one who cooks a wide range of different kinds of things. She and her friends like to hang out and hang chickens and pineapples and other animals over smokers all day.

• 35:32Speaker 03

  Yeah.

• 35:32Dan Pashman?

  So that was Grace. So what are your thoughts on Grace? What points you in the direction that she might be a real chef? And what makes you skeptical of her?

• 35:39Speaker 03

  I'm skeptical because of the lack of detail. And then the ceviche detail, I can't decide if it's pro or con because it feels very chef-y, as we said, to come home and eat ceviche after being drunk. But also, it feels so chef-y that it feels almost like a parody. And so I'm unsure of which direction we're going in here.

• 36:01Dan Pashman?

  And then the third and final guest we heard from was Danielle, who we just heard, also a private chef. She has one particularly finicky client, an older lady who doesn't like anything, really.

• 36:15Speaker 03

  But mountain spring water.

• 36:17Dan Pashman?

  Right, who makes chicken broth made with bottled water? So Rachel, what are your thoughts on Danielle? Pros and cons in favor of either direction?

• 36:27Speaker 03

  Much like Sarah, if Danielle turns out to be fake, I'll be upset because the pound cake and the biscuits sound incredible and I want to go look up these recipes.

• 36:35Dan Pashman?

  Yeah.

• 36:37Speaker 03

  I do feel like, and this might be a con for both Grace and Danielle. I feel like being a private chef, I'm like, that feels easier to lie about.

• 36:46Dan Pashman?

  Interesting.

• 36:47Speaker 03

  Yeah, but also the specificity of no nightshades, no rice, and making broth with bottled water. That feels incredible.

• 36:58Dan Pashman?

  If she was making it up, right, right. Why do you think it's easier to lie about being a private chef?

• 37:05Speaker 03

  I feel like with a private chef, there's less corroboration. Like as a private chef, you can make up anything you want about your clients.

• 37:16Dan Pashman?

  Right, and also, we've been to restaurants.

• 37:19Speaker 03

  Mm hmm.

• 37:20Dan Pashman?

  I've never had a private chef.

• 37:21Speaker 03

  It's true.

• 37:22Dan Pashman?

  So I kind of, right, so it's like, we have more to go on if someone's saying they're in a restaurant.

• 37:26Speaker 03

  It's true.

• 37:27Dan Pashman?

  Interesting. All right, Rachel, well, I think we've asked all the questions. We've thought it through. I'm going to pause now for a brief musical interlude to allow you and our listeners to finalize their guesses.

• 37:55Dan Pashman?

  All right, Rachel, the moment is upon us. It is time for you to guess who is the liar. Is it guest number one, Sarah? Is it guest number two, Grace? Or is it guest number three, Danielle? What is your answer?

• 38:13Speaker 03

  I think the liar is, I guess, number two, Grace. And if I'm wrong, I'm so sorry.

• 38:21Dan Pashman?

  All right, it's time for the big reveal. We're turning on the camera in our studio in L.A. Where all three of our guests have been together all along. And we want you to reveal, who is the liar?

• 38:34Speaker 04

  That would be me, Sarah.

• 38:36Speaker 03

  Sarah, no!

• 38:40Dan Pashman?

  Bombshell. Wow.

• 38:44Speaker 03

  Wow, you were right about the amount of detail, but also I'm so disappointed that crab dip sounded so good.

• 38:53Dan Pashman?

  So Sarah, introduce yourself. Who are you and how'd you come up with the idea of Spanakopita crab dip?

• 38:59Speaker 04

  Great question. Hi, guys. I'm actually Lucy Grebin. I'm a comedian, actor, and writer living in L.A. Doing stand-up, making TikToks with my sketch group. Live-in, laugh-in, lovin'. So nice to meet you, big fans. You were on to me in a big way. And I was like, I gotta figure something out. But I was honestly just like, at first I was gonna maybe be a private chef. But then we had two, so I was like, all right, I guess I have a restaurant now. And I guess I'm the proud owner of a restaurant. And I really, I love Spanakopita. And so I was like, I'll be Greek and I love crab dip. So I combined them and I was like, it sounds just L.A. Pretentious enough and just like, kind of gross enough, but also done-well delicious enough to work.

• 39:41Dan Pashman?

  And are you actually from New Jersey?

• 39:43Speaker 04

  I am actually from Jersey, yeah.

• 39:45Dan Pashman?

  Are you half-Greek?

• 39:46Speaker 04

  No, I'm just full-Jewish.

• 39:50Speaker 03

  So many lies.

• 39:53Dan Pashman?

  Rachel, what are your thoughts?

• 39:55Speaker 03

  I'm not gonna lie, I'm a little disappointed. And I was really looking forward to coming to your restaurant, Sarah. I was like, Sarah's gonna hook me up with a spritz and some vodka ice cream.

• 40:08Dan Pashman?

  Grace, let me turn to you next. Rachel thought that you were the liar. How did that make you feel?

• 40:13Speaker 05

  As soon as I heard Sarah or Lucy's well-thought-out intro, I was like, oh, it's not gonna be as easy to do this off the rip and sound legit as I thought. She definitely put in a lot of, a lot of, a lot of work, a lot of study and a lot of effort into that. So, and kind of halfway through it, I think we kind of looked at each other and I was like, dude, maybe I just act like I'm not the one, you know? Cause you, that's really good. You like really did that up.

• 40:40Dan Pashman?

  This is actually, this is a new wrinkle. This is the first time all three of our guests were in the same place.

• 40:44Speaker 05

  Oh, really?

• 40:45Dan Pashman?

  So this, this sort of allowed them to sort of conspire together, which is kind of fun, actually.

• 40:49Speaker 05

  No, it was, it was very fun. I was very impressed with her bio and of course Danielle's whole bit was, real bio was incredible.

• 40:57Dan Pashman?

  Right. Well, Sarah, AKA Lucy, Grace and Danielle, thank you all so much for joining us for this edition of Two Chefs at a Live.

• 41:10Dan Pashman?

  So Rachel, thoughts?

• 41:11Speaker 03

  Uh, I feel so bad for slandering Grace.

• 41:14Dan Pashman?

  It's part of the game. It's part of the game.

• 41:17Speaker 03

  I, I really fell, I really fell hard for Sarah. I was so excited. I was planning my next trip to LA.

• 41:25Dan Pashman?

  You already had restaurants picked out.

• 41:26Speaker 03

  I did, I did. You know, I'm a real sucker for a large amount of detail, which as someone who hosts a podcast about details that are sometimes true and sometimes not, I should really be better about.

• 41:38Dan Pashman?

  But it's true. It's, and that, that was what I always struggled with in the times that I got it right versus wrong. It's like, how much weight to put to different things? Because on one hand, shorter answers or more vague answers may think that person's lying. But also if a person is a chef who isn't typically interviewed and is maybe a little bit nervous or shy, they also might give shorter answers or not go into so much detail without some prodding. And so it's hard to know when you're getting those kinds of answers. Is it that they ran out of lies?

• 42:06Speaker 03

  Yeah.

• 42:07Dan Pashman?

  Or is it that there's like sort of a normal, somewhat shy human being who's not used to getting interviewed?

• 42:11Speaker 03

  I know, I know. It's a real catch 22.

• 42:14Dan Pashman?

  Well, you did a great job, Rachel. Don't feel bad.

• 42:16Speaker 03

  Thank you.

• 42:17Dan Pashman?

  As I said, I, I got it wrong. It was two or three years. The first two or three times we played this game, I failed to get the correct answer. So you should not feel bad.

• 42:25Speaker 03

  That makes me feel a lot better. I'm glad we started with that information because if I went through this thinking that Dan had gotten this right every single year, I would have been looking for the nearest window.

• 42:37Dan Pashman?

  Well, you did great, anyway. It's been great having you. Rachel Hampton hosts the excellent podcast Normal Gossip from our friends at Defector and Radiotopia. Definitely check it out. It's fun, it's juicy, it's got great stories in it. It kind of has everything that makes a great podcast all rolled into one. And as of today, as we tape this, it is one of the 100 best podcasts of all time, according to Time Magazine. As is this one.

• 43:00Speaker 03

  Yes.

• 43:01Dan Pashman?

  All right. Well, thanks so much, Rachel.

• 43:03Speaker 03

  Thank you so much, Dan. Thank you for having me.

• 43:09Dan Pashman?

  If you want to learn more about our guests, Chef Danielle's website is D-E-dash-Porres, P-O-R-R-E-S dot com. Grace is on Instagram at @yourchefgrace. And check out our liar, Lucy. She's an actor, comedian, writer, and generally incredibly hilarious person. She's on Instagram at Lucy Grebin. That's G-R-E-B-I-N. Check out her stuff and her great work with her comedy troupe at Third Base Comedy. Next week on the show, what makes a standout ice cream sandwich? I go inside the R and D process for one ice cream shop, and I get to pitch my own ice cream sandwich concept. There will be a sandwich. And remember, I will be there at Heaps Ice Cream in Park Slope, Brooklyn, next Thursday, August 14th, at

• 43:52Dan Pashman?

  7:00 PM, when the sandwich goes on sale. Get psyched for that episode. And if you're in the neighborhood, come on down. While you're waiting for that one, check out last week's show. Are carbs better for you in Europe? Everyone says that. Is it true? Why do so many exclusive restaurants have bad food? And should you avoid eating bagged salad greens? All that and more in our salad spinner. This episode was produced by me, along with managing producer- Emma Morgenstern. And senior producer- Andres O'Hara. Our engineer is- Jared O'Connell. Music help from Black Label Music. The Sporkful is a production of Stitcher Studios. Our executive producer is Camille Stanley. Until next time, I'm Dan Pashman.

• 44:27Speaker 07

  And I'm Doug Hastings in Seattle, reminding you to eat more, eat better, and eat more butter.

• 44:44Dan Pashman?

  This segment is brought to you by Samsung Bespoke Appliances.

• 44:48Speaker 08

  Now, we're gonna see what's cooking in the kitchen with our new Bespoke Wall Oven.

• 44:51Dan Pashman?

  Today, I'm in the Samsung Test Kitchen with DJ, the Senior National Training Manager for Samsung Digital Appliances. Or, to put his job in simpler terms, he's basically a kitchen appliance nerd who explains all of Samsung's amazing new technology to regular folks like me. And today, it's all about their Bespoke Oven. Off the bat, it just looks sleek with clean, modern aesthetics. There aren't even any visible handles. But that's no problem for me and this focaccio we're about to bake. This is the beauty of it. You can do it with your elbow. You don't need a free hand to touch the handle.

• 45:21Speaker 08

  The door is open.

• 45:24Speaker 08

  Wow.

• 45:28Dan Pashman?

  Alright, so we just put a focaccio into the oven.

• 45:30Speaker 08

  There you go. Pretty much everything you can possibly think of from cooking technologies is inside of this oven.

• 45:35Dan Pashman?

  And there's one feature I read about on this oven that I'll be honest with you, DJ, I'm a little skeptical of.

• 45:39Speaker 08

  Okay.

• 45:40Dan Pashman?

  No preheat.

• 45:41Speaker 08

  Yeah, so this does have the option for air fry, so it's going to be able to take into account the airflow and being able to move that airflow quickly, but also take advantage of the broiler to get that up to speed.

• 45:52Dan Pashman?

  So it uses the broiler like temporarily to heat faster?

• 45:55Speaker 08

  Yes.

• 45:55Dan Pashman?

  And then the broiler will automatically shut off and it'll continue to air fry?

• 45:59Speaker 08

  Correct.

• 45:59Dan Pashman?

  And am I right, this thing's got a camera in it?

• 46:01Speaker 08

  This definitely has a camera on it, and one of the cool things that you can do is pull up your SmartThings application on your phone, and then it allows you to get like a sneak peek.

• 46:09Dan Pashman?

  I feel like I would just hang out and watch things in my oven all the time.

• 46:14Speaker 08

  100%. Think about browning, being able to see how something's rising. I just think about when I was a kid, the way I knew the cookies were done was I stuck my nose to the actual, the door itself to see exactly how close they are. So you can still do that, but now on the comfort of your couch.

• 46:29Dan Pashman?

  Or even when you're out.

• 46:30Speaker 08

  Right.

• 46:31Dan Pashman?

  But you know what would be cool? Can it tell you when it's done?

• 46:33Speaker 08

  Yes, it can tell you when it's done. One of the cool things you can do with this also is there's an option for a temperature probe. So maybe you like something to be specifically medium rare, and as you know, you want to also get it out to be able to rest and still kind of be cooking a little bit. So this is going to be able to tell you that target temperature to get that roast out exactly when you want.

• 46:51Dan Pashman?

  Will it tell you how much time till it hits the temp?

• 46:53Speaker 08

  Yep, they'll give you an estimated time, but then it also gives you a notification alert. So maybe you're out front doing yard work and then it could say that, hey, this target temperature has been hit or it's getting close to hit so that you can get inside and take that out of the oven.

• 47:06Dan Pashman?

  And it also takes into account resting time. Wow. With Samsung's Smart Things app, I can get that notification that my roast is about to be done wherever I am, whatever I'm doing, on my phone or TV. This is an issue. I think I'm a pretty good home cook, but when I screw up in the kitchen, it's often because I'm trying to do too many things at once. I got the grill going, I got the stove going, I got the oven going, there's kids running everywhere, I'm in a rush and I lose track of something. You're telling me that this will alert me?

• 47:36Speaker 08

  Yeah, as long as you have a mobile device on you or maybe you're near the TV, it'll be able to give you that information. So notifications are probably the most popular thing that people love about Smart Things.

• 47:45Dan Pashman?

  Let me tell you something, you get this bespoke oven, you're going to be able to get rid of a lot of old appliances because this oven is an air fryer, a steamer, it's even got a sous vide function. It uses air circulation for slow cooking. It's also got some pretty cool time-saving features. So I'm just looking at the oven, there's a metal sort of tray right across the center that says Flex Duo.

• 48:04Speaker 08

  Yes.

• 48:04Dan Pashman?

  What's that?

• 48:05Speaker 08

  That's our smart divider. So can you think of a time when maybe you had to cook more than one thing at a time?

• 48:11Dan Pashman?

  Especially like holidays or large gatherings?

• 48:13Speaker 08

  Yes, 100%. So the idea here is how can I get more done with a short amount of timeframe? Dual convection here really gives us that added option. So if I want to broil something on the top and then down below having a convection bake, I can do that and save that extra time.

• 48:28Dan Pashman?

  Wow.

• 48:28Speaker 08

  And then the best part about it is it's removable. So we can take that Flex Duo smart divider out and when it's time for, let's say Thanksgiving and you need to get the big bird in there, I can use the full capacity that that's got.

• 48:39Dan Pashman?

  The focaccia finished baking with time to spare, thanks to the no preheat feature. And let me tell you, it was so good. Golden brown and crispy on the outside, perfectly airy and chewy on the inside, phenomenal flavor, phenomenal texture, all at the same time. Thanks, oven. I'm grabbing a piece of focaccia. I'm just going hands here, okay?

• 49:01Dan Pashman?

  Thanks again to our sponsor, Samsung, for inviting us to test out their new product features. Let me tell you, I especially loved the way this wall oven works with the fridge and the other appliances. Like through the SmartThings app, they're all connected. And you can look up a recipe on the fridge and it sends it to the oven. Everything is working in concert. Like I said, the Smart Wall Oven Camera livestreams video to your smartphones. You can easily check on meals as they cook. Save time and convert your top oven into two with the Flex Duo Dual Oven Removable Diver. You can even cook three separate dishes at their own distinct temperatures and settings all at once. Samsung's new line of bespoke AI appliances simplifies your time in the kitchen. Visit samsung.com/bespoke to learn more.

• 49:44Dan Pashman?

  The SmartThings app is available on Android and iOS devices. A Wi-Fi connection and a Samsung account are required.

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