Friends Trivia and Closing Remarks

Hello, I'm Will and I'm here to tell you all about Pip Organic, my mum and dad's family business. We only use organic fruit and veg to make our award-winning drinks, snacks and ice lollies. With no added sugars, sweeteners, or hidden nasties, making it easier for parents to say yes to little pipsters like me. From our family to your family, we believe kindness is cruel to the core, available in selected weight trace tools and cafes for the whole family Dish from Waitros is a cold glass production. This podcast may contain some strong language and adult themes . Hello, welcome to Dish from Waitros. I am Nick Grimshaw. And I'm Angela Hartnett. That's right. I indeed. How are you? I'm good, I'm good, I'm good. I'm good, I'm good, I'm good. I'm good. I was doing an affirmation. Um no, I'm all right, I'm good. Um I thought about you the other day because I know it's well, it was a few weeks ago now when I got into bed and obviously I still go to bed early for the radio and I was aw oken by the sounds of Arsenal . So I live quite near Arsenal. So you can hear the games when they're on. Um and I love that feeling. Love it. Like when you can hear it in the kitchen , like if Arsenal score. But then it was later, it was at half twelve or something. Yeah. And I could hear people singing because Arsenal were through to the Champions League. Champions League final. Indeed, we are. Are you gonna go? I would love to go, but unfortunately the tickets are astronomical. But if anyone out there listening to this now would like to take me, just give me just give us a call. Contact people if you've got a spare ticket. No, of course we won. We beat um Atletico Madrid and it was fantastic. Yeah. Last time I was there was with you, me um Mish's dad and Mech. Yeah. And we watched the game. And you were obsessed with the banging, the drums. The drummer. What was Eba? Yeah, he was was there. He there. Ah, love him. Who is he? I loved him. He's there. Beat in a full-blown drum. How does he get it in? Does he bring it every week? Like, is he employed? Like, I've got so many questions . He's great. I love the drummer. I'd like him in here on a dull record. Anyone's a bit dry gets everyone going. My mum has got her World Cup this week. Chelsea Flowshow. Chelsea Flash Show. Of course she loves it. Chelsea Flashhow. That is Eileen's World Cup. Yes. We'll be attending. She loves it, yeah. Yeah, she starts talking about it in February. Not joking. What we're gonna do, what time? We're gonna wear, what do I think the weather's gonna be like? I'd like to do a dish podcast from Chelsea Flowershow. And our own garden. And our own garden. What would you grow in our garden? I don't know, whatever you want. What about radishes? Radishes, because they're in season right now, aren't they? They are in season right now. And that was a link. There you go. That was actually the first link we've ever done . Um and there won't be another for another four years. Can I grow a radish? I do I am actually trying to grow stuff at the moment when I say trying to grow stuff. Just thinking about it. Um but I've been googling what to grow. Yes. I do. I've got herbs. Right. Oh I do want to grow a radish. My dad used to say that a radish makes a salad. Do you always put a radish in your salad? Always every time. I think about my dad every time I cut a radish. Yeah, I love a radish. And now I love them. They're good. They're great in salads. Mm-hmm. They're also great. These are without their leaves. Normally, you can have a big bunch of leaves, and you can eat all the leaves. Never if you get your relishes with a big bunch of leaves, just wash the leaves. You can eat all those. And just put them in a salad. Put them in a salad, they're perfect. Or I think one of the things I love if you don't want to make fresh mayonnaise, take some mayonnaise, chop up some anchevies really finely in it, and you make a lovely little anchovy mayonnaise, and you can dip the radishes in there. And I think that's delicious, or a really old school way of doing it, which is with butter and salt. Celery salt. Yeah. Or or just plate salt with sort of salt so you dip it in the salt and you have a little bit of the butter and nice bit of bread and perfect. But I think they're good also as we're all supposed to eat more pickled and fermented fruit. They're great to pickle radishes. Pickle them, keep them in the fridge, good to serve with cheese and stuff. They definitely feel like they are good for you. Yeah, I love that. Oh no, do you I mean there's something about that feels nourishing about radish. I love a radish. Okay, well enough radishes. Let's talk about our guest that we have today. John Favreau is gonna be with us who is a filmmaker, director, writer, actor. John is here today to talk about the Mandalorian and Groke, which you saw yesterday. But John, people were known for directing loads of massive everything from like elf to Iron Man, which is a sort of star of the Marvel Universe story. Um, and he's also stars in Chef. Chef, yeah, but he stars in Iron Man as well. That's true. Men and from Friends. He played Pete, Monica's billionaire boyfriend in that. Even in a Seinfeld episode. Even in Seinfeld. Yeah. He really has touched a lot of culture, John Pavro, hasn't he? And he seems from when you read uh interviews from him and you listen to him, he seems genuinely a like top guy. You know. Yeah, I think. And he loves cooking. He does like his own cooking show as well. Yeah. There's a great clip that you may well have seen that went viral where he is cooking with Gwyneth Paltrow, Gwyneth of course, star of many a Marvel film, she's in that The Avengers in Iron Man. And uh John is cooking with her and he's like, Oh yeah, you know when we're doing Spider-Man and she's like, I'm not in Spider-Man. And John's like, you are in Spider-Man. And she's like, no, I'm not in Spider-Man. He's like, you are with Tom Holland. And she's like, right, yeah, I am in Spider-Man. No idea. Imagine forgetting you're in Spider Man. I can believe that. But yeah, so he enjoys cooking, even if movie stars who can't remember when they work together. Well, should we get John in? Yes. Let's welcome John Favreau to Dish. Yes. Hello . Welcome. Pleasure. Hello. Keep your hands uh clean. Oh yeah, no, yeah. It's all my lovely sound John. Chef's channel. Chef's channel. Exactly,. yeah Thanks for having me.. My bad Well welcome. Come on through. We're gonna get you a drink. This is your Noki that you're about to do. Oh very did you just shape these yourself? Yeah, we did. Made them this morning, yeah. Perfect finger size for uh for for gnocchi. Yeah, they're actually a little thumb size. You did. I showed Nick once. Nick was doing it too? Not today. They didn't go. I I wouldn't have to do it once. Okay. I did it once. No, no, no. It takes a lifetime. No , exactly. Should we welcome our guest? Yes. Let's do this. We have a really multi-talented man with us today. The recipe I feel for a great dish guest, you know. He had to talk about the latest adventure in the Star Wars universe, but also he is the writer, director, and star of the film chef. Yes. So he knows what he's talking about here. Um please, a round of applause for John Favre, everybody. Hello. Yes. Welcome. Welcome, John. Yeah, good to have you with us. Oh, my pleasure. I'm very excited for this. Oh, yeah. Thank you for being with us. How are you? How is life for you at the moment, I'm fantastic. And also this is one of the few times when I'm arriving here already acclimated to the time zone. Yes. Because I've worked my way around the world uh from uh from from from the west to the east and so I'm uh completely acclimated to the uh to to the European time zones. Yes. It's not uh often it gets a little surreal when you're I uh you may notice it when you have uh people coming from across the pond, they land here uh and they give answers that don't seem coherent. It's usually 'cause of uh the drink we've given them, one of the two. Either or either or yeah. It's a powerful combination of jet lag and jet lag and being pissed are very similar. Well there's so much to talk about today. But I think we should start by saying cheers. We're gonna have this sort of non-alcoholic spritz to start cheers. Cheers and uh to kick off proceedings. Can I uh uh admire the uh the the ice in there? Yeah, this is not something your typical ice cube, can you tell me is this something that that you uh that you froze yourself or was the sculpt? Yeah no it was a re it was our own recipe actually John um and yeah it's just a giant ice cube which is what you need yes and water. Make it at home. But it's all about technique, isn't it? It's all about technique. See, I like a giant ice cube. That's very nice. But sometimes you talk to barmen and they're like, no, it sort of waters down the drink. But I not for me. I thought I like that. I would say as somebody who used to be a bartender, I would say less so because less surface area. Exactly. Yeah. It's a good ice cube. Good ice. Thank you, John. That was my contribution. Well done. So we're one for one. We're on the way. Yeah. Way to go. Thank you. Thank you. But yeah, you are in the sort of this whirlwind of launching this huge movie around the world. And you know, it's I was just chatting to your team and you were like, they was just saying it's like week two of of going around the world and doing things like this. Do you ever get time to be off and enjoy food and go out for dinner? Yes, we definitely build in some time. I learned that the first time I travelled around was promoting was with Robert Downey Jr. We're promoting the first Iron Man film. And he said, let's build in a few days, let's fly the wives out. And we stopped in Paris and we stayed uh the Bristol. Lovely. And it was lovely. And it was really nice and i you you know you you're're in work mode and then you get to really enjoy uh the local cuisine the people travel about so yeah we built in this time we built in a little bit of break in madrid which was wonderful we spent a lot of time in mexico city. And these are great food cities, too. And I when I'm at home, I don't go out to eat much. But when I'm on the road, I feel like I have to, there's certain things I have to try. And I have to say, this has been the food, food is seems to be getting better everywhere. I don't know if it's because of global culture or the internet or chefs traveling back and forth, but I have to say every every town that I've been in have had uh delightful, delightful meals. Yeah. I've seen London specifically has gone is become like a culinary capital of the world. When I was first here around the time we were I was at a partner movie called Wimbledon. Yeah. And uh there were less less choices. There was a few standouts, but yet to seek it out here. Um there's so many, and not not just just British cuisine, but international cuisine that has, you know, the I think people are are uh more open to uh different different uh culinary traditions from different parts of the world and appreciating it. And I think that's also from the information age. And I think also people are communicating more. Yeah and rewarding good service, good, good food. So you could look up, you could go on like I don't know if they uh like the infatuation, a great, great website that uh chef Roy Choi who I work with, he turned me on to it. So every city we go to, or my kids who are in their twenties, they're very comfortable looking and searching things out. So any place we go we'll find these amazing restaurants, even if you don't know anybody locally, you could seek it out. You used to have to have a friend that would bring you, you know tip you off. Well now it's uh ubiquitous. Now you seek it that no one else knows. That's the real thing. You want to find something no one knows, so you can keep it, but everyone shares. it. I know How do you feel about that? Because I know I I saw an interview recently that Tyler the creator did. What one of the questions in the interview was, you know, what are your spots? What are your secret places? He was like, I'm gatekeeping my favorite places. Yeah. Because obviously everyone shares things and then you know your your neighbourhood restaurant can go like viral on TikTok. Yeah. And then you can't get in. I know. Well no, we did a show. There's a tiny place if you're next in Venice, and you may well have been called Al Testieri, which is tiny 24 seats run by Bruno and Luca. Okay. And every time I see someone who used to go there, they come up and they go, It's your fault we can't get in now. You've ruined it for them, you've ruined it. And I said, Well, listen, Luca and Bruno didn't need to say yes and also they need to fill every seat every day. That's it. 'Cause twenty four covers. That's all they have. That's it. And if a table of two don't turn up, that is big money to them to lose. So Well it's interesting 'cause the business model of you know of of restaurants is that you the margins are so slim. You have to have every seat filled. And it the internet has been I think they had imp had impact on a few different trades, I think a restaurant's one of them where you can actually make a difference. In the old days of movie, the internet couldn't really make you a hit if you weren't a hit. But if you were selling seats to a comedy show where you had a restaurant or a pop-up or a food truck, you can the internet could get you off the ground. That's what the movie Chef kind of was about. That was around 08. Now I think everything's changed. Now I'm seeing that the publicity that I'm doing now has flipped. Now it's all about either influencers or people who are have a look small but loyal audience is important that that's more than a general uh trying to do a talk show that a lot of people are casually watching. You don't get the same impact as you do if you do uh a podcast or a show where you have a dedicated audience who's gonna really listen and lean in. Yeah. Yeah, totally. No, it's very true. Hey, you mentioned Chef there and we mentioned it at the start of our chat. After you did that, we we heard that you installed a proper in what do they call it? In industrial kitchen? Yeah, the word professional kitchen was installed. Well, if you saw the chef show, which we ended up doing, which is uh is uh still on Netflix. Yeah, uh we did it a few years back. Um, you could see what it was, but I fell in love with I'm visual, and I still can't remember opening cabinets, what's where I love open shelving, I love having a big kitchen . And the big thing that is the game changer that people don't really appreciate is a good hood to have good ventilation in the kitchen. And then you have a central table. And I find that uh it's a great way to have a communal experience with friends. Because a lot of people that I know and deal with, people in my family, friends, they're not all in the same field. There's not a lot of overlap of what to talk about. But when you're cooking to gether and as long as somebody wants to cook you figure out who has the skills and the experience and you work together as a team. Even if somebody's like, hey I don't know how to cook you're like okay here prep this and you give them it's just like in a restaurant. Very democratic, isn't it? It is. So it's like, hey, do this right, you know, but even if it's picking parsley, even if it's preparing the mise for the mirepoix, you know, you you show them what it is and they're learning as they're going and then together you make this meal. Then you present that meal to the rest of the guests and you all feel like you shared this experience. I think it's a great way to to uh spend time together. Yeah. I love that idea. John, you did that just pitch that perfect. You can see everyone round the station. I'm so I'm so uptight and such a stress head in the kitchen. Yes. I'm like get out. Now do you clean as you go or do you have a mess when you're done? I I have a mess when I'm done, but me Mish, my boyfriend hates to cook, but he loves to clean. Oh, yeah. So we are the drink team. We could open a restaurant. We got it down. Oh. Because I've seen, I could tell a chef because they're it's as clean when they leave the kitchen as when they get there. They're always cleaning their station. Organization, there's a that that's a th that was one of the things 'cause I had to play a chef. So so a lot of it was Roy Choi teaching me the way a chef thinks more than you know, so that comes down to uh everything from seasoning to how you treat your station to where you put your uh your towel, uh where the knife goes, all of those things. And so some of its technique that we that we learn in you know culinary training, which is your knife cuts and your mother sauces and all that, but a lot of it is a disposition, a lot of it is an attitude. A lot of it's about organization. I noticed that there's a certain, you know, the way you cut the tape for the labels, the way you label things,. you know It's quite a bit of OCD I think with your Are you do you run a clean station? Are you quite strict on it? At work. At work. You know, that's where the olive oil lives. And it lives there every day. It doesn't change. The salt lives next to it. The peppers behind it, the spoons are there. And I like nothing more than if I'm coming in on a later shift. Yes. And I just walk onto the service. There's my cloth, my apron, my spoons. They've got it all laid out. The other rituals that you still like to do on your own? Do you sharpen your own knives? Do you uh well I get my husband's chef when I was cause he's a chef as well. But I have a weird one that I need to just go to the bathroom to do my teeth. I like to have a clean mouth. I don't think It's just getting out of the kitchen to get your head cut. No, but you know what? That is a good thing Annie Nightingale, the legendary radio when I started doing radio, that's one of the things she told me. She said no matter what time your radio show is, you should brush your teeth. Yeah. It's like a new start. It's like a new thing. Well we have a tradition. Is you always uh change your socks at lunch. It sounds like nothing. It's like yes, when you you work half a day, you break for lunch, change your socks, and then second half of the day it's like you're walking. It's like you just had a night's sleep. Wow. You think I'm kidding? Wow. Try it. I'm gonna do that, John. Yes. I might change mid-interview. Do it. On that now, I'm gonna make you some things. I love that. I love that. Do it when we're uh when I'm putting cheese on the pasta. Yeah. That would be great. Excuse me, John . I wanted to talk to you about cooking for guests as well. And you know, like you have done on the Chef Show on Netflix. It was it was much like this. It's chatting and it's food. Um you also cooked for like we did right here in this very room for Tom Holland. Yes. Um Tom Holland had his first Oyster with you. He did. And we were in all fairness, that was an episode where we were in Atlanta when we were filming um we were filming uh Spider Man. Where I maybe it might have even been I they they get I get confused. Gwynneth by the way, Gwynneth didn't remember. She was even in Spider -Man. I loved the Gwyneth bit. But I think it was it was Avengers when we were meeting with Tom. But I forget because sometimes we film them uh similarly. But yes, we were having uh we were actually having a meal at a restaurant together with the cast . And we offered him his first oyster. He had his first toys. He's, by the way, I don't know what your experience here was like. I've known the guy for years. I've been in Avengers film, Spider-Man movies with him. Has not changed one bit. Sweetest guy you've ever met. And I'm so happy things are going so well for him. And he was uh open minded, delightful guy, funny, humble, and open to and look, anybody's gonna try an oyster for the first time as an adult gets a lot of respect for me. Jeremy , yeah, absolutely. Yeah, we had the best time with him. He was really great. Yeah. He was really great. He loves food too. He loves food, yeah. What was his favorite thing again, Anj? You know what he it is. Well he we did a roast lunch for him. It was Christmas. Yeah, it was Christmas. And we have a thing you don't necessarily have, I don't know if you have, I've I've go to a lot of Thanksgivings, but we call them pigs in blankets. Oh sure. But it's a big tradition and I forgot about them and served and burnt ones. Well you know that's I I don't know how much what you're doing. I know I know on your show. Do you mind if I can watch it? Because I learned about it. Yeah, come on. What are we doing here? Well this is the pressure now. So we're doing catchy pepper. Yes. And so what I've a friend of mine does a technique where she basically puts the cheese with a little bit of um cooking water or granopodano with what's in the room and a bit of parmesan. Okay. With the um with the pepper call. Yeah, that's a little bit of the pasta water. And you've cooked pasta in here already? I've cooked their pasta in there already. Because we need to have, as you know, the starch and the glute, you know, to sort of make it s.ick So that's now. That's the end of the night in the kitchen in a in a professional kitchen I hear the pasta water gets really magic. Yes. It's like a slurry. And we're gonna heat these so that's I do like your check it, Joe. That's the that's the chef touch by the way. Yeah. Heating the uh heating the the the plates. So we're gonna have to slightly warm this pan. So I missed the technique part, which is the the shaping of the pasta. Yeah, because I'll have to tune in. We definitely got a video of that. Do you want to? Yeah, because we've done that. And it will be on this episode as well. And you spent some time uh in in Italy. Is that where you learned? My grandparents were Italian. Oh very nice. So they came from Emilio Romagna, so near Bologna too. Oh mine too, mine as well. Benevento. So we're a tiny little village bowed with the up in the hills. But again, it's one of those places that every menu is the same. You know, you go to the village, there's four restaurants, but no m menus different, you know, and uh and I love that about Italy that it's all so regional. People just don't change. Yeah, and with the and with some of the the pepper already. Some of the pepper already. I mean this is one I'm I'm I'm not the big the best anyway, we're gonna give it a go, John. That's all I can say on live camera. No, I mean as in like making this, this is not a source from our region. Right. I see. So what do you uh your pasta dish uh that you would normally do would be like a pomodoro? What what uh the one I love is the fettuccine aragu . So real bolognese in bianco, very little tomato sauce. I don't know about your grandpa. It's my mind, she never used to use tin. She'd always use the conserva. Okay. So tiny little bit. So it was very much, you know, not so um it it it just didn't, it wasn't very tomato-y. Like, you know, I know in New York they love tomatoes. They do. They have their own version of it. My my grandmother was Italian by way of the Bronx. So it's a different menu. No, it's true though. Yeah. Because my cousin, she's um uh works and her husband, her her son married a Neapolitan from that sort of Bronx and she's it's all spicy, it's all you know. So there we go. Look at this. Sunday gravy. Yeah. They don't call it sauce, they call it gravy. So there's all this is yours will take a little bit longer. Right, so I've just got to do next. So this is for hand. That's his preparation. Let me get two two hands going. Just in case I need to before a little thickening. I'm gonna sit you down. It's get in there. You want me to get out of the way now? No, no. I'm gonna give you this one. You can be part of the service. Oh yeah, thanks, John. There you go. Thank you. Thank you, John. Thank you. Thank you. What do you like making? What pasta do you like to make, John, at home? Oh, I like uh I like a pomodoro with um with uh where you infuse like the scarpeta style where you infuse the oil with a little bit of uh garlic. Mm. Uh all also you can't go wrong with the one I do in the movie chef, which is allyol. Uh-huh. Yes. You seem like a g you're a genius. And I've taught my kids each to cook at least one good dish, and one of my daughters just is excellent with the pasta dishes because you gotta have one where you could blow people's minds. Just one one good one. And and and uh the pastelliol is one that's easy to easy to seem like a genius. Yeah. Uh how hungry? I'll give you the big one. Oh wow, though. Thank you yeah. That is my gluten free dinner. How hungry are you, Chef? A little bit, a little smidgin. Okay, there we go. Are there any things, John, that you are uh we know what you're a fan of, but anything that you're not a fan of? Are there any food no-goes for you, any flavors? Unfortunately, I still am like a s a small kid where there's foods where I don't like it that much and I'll I'll gravitate away and I'll keep me from enjoying it. Um anything with uh heavy mayonnaise, I don't like that texture. Um that that's a big one. Goat cheese I never got a taste for. Like I don't like avocados, but I was just in Mexico City and they sliced some avocado onto something I was having. And sometimes it's just you haven't had it the right way or on the right circumstan orces the right quality. And that's what the chef friends of mine say. And so I'll tend to try things I wouldn't normally try . Uh if it's under the right circumstances, and inevitably I'm rewarded for being adventurous. Yeah. Oh, that looks delightful, Chef. Oh yes . John, please start. You start and we can discuss how this was made. So catch a peppinoki. Yeah. Today. Um tell us, Angela, how does one listening to Dish construct this time. So you can wait, Trez are lovely people who wait. You can buy the sauce ready-made. You can also buy the Noki ready-made. Yeah, yeah, they do a lovely sauce there. But we made the Noki from scratch. So you boil your potatoes in once they're just cooked, drain them well through a potato ricer. Yes. And so they come out nicely uh mashed and allow that to cool. That's quite key because then what happens is all the steam comes off and it's much easier when you come down all the moisture. Then I mix it with, and John will appreciate it. I did it allocio, so I didn't measure anything, I just do it by the eye. So then I added pasta flour, some parmesan, and some egg, and bound it all together and then test it to check that it all stuck together and then just roll them into little sauces. So how do you know when it's right if you're doing it both? So you basically it binds together like a pasta, it comes together, and then I roll them into little Noki and I put them in boiling water and test them. Okay. And I basically check that it doesn't split or fall apart. And so I tested it and how do you how do you uh work the ribs into it? And then you use you either have the little Noki board or the old school your grandmother would have done mine would be on the fork. You do it on the fork, you flip it on there. That's the old way. It's great. I love how you got the it's so hard to get the salt level right when you're dealing with such salty cheese, it's it's perfect because it can get too salty if you oversalt. Oh, thank the thing. But it's right on the edge where it's like you want you want you want it in there. And the and the peppers coming through. This is tremendous. Thank you so much. It's delicious. Are you satisfied with the chat? I am. I was nervous about this. Well, you're nervous. Well, 'cause this John knows. John knows, exactly. It's not having Gordon opposite me or Massimo. You know, who knows? It's not it's not in your wheelhouse either, which I didn't know. I was trying to do something thinking that you had an Italian I wanted one of your specialties. But this is nice 'cause this is still I don't know if people know we're we're we're taping this a little bit earlier in the day. So this is a perfect meal for my . Not so thingy. Yeah. There's something so Moorish about that source of it. It's the cheesy, isn't it? And that's what you've got to love about Italian food, is it's three ingredients. Yes. You know, it's cheese, it's pepper, and it's either pasta or nocchy. And and most great Italian dishes are like that. They just don't mess around, you know. How is this balancing, Chef? Where am I getting all this acid from? Is it from the cheese? Probably the cheese, because the pecorino is more acidic than the parmesan. It's amazing how well it balances. Because you you'd think it was a heavy bite, but it's not. It's actually like a really well balanced. It's filling, but it's it doesn't feel heavy. It's very good. No. And then the sauce we've made, it's literally is a balancing axe of the pasta water with parmesan, pecorino, and the toasted peppercorns. But it's getting that balance of not bubbling the cheese too much so it emulsifies with the water. And the trick we do, because we made these Nokia, and there won't be there'll be a bit of starch but not like dried pasta. We boiled some dried pasta beforehand so we had the starchy cooking water to make the sauce. And we're serving it with a little salad of uh steamed broccoli with some walnuts, a little bit of lemon, and olive oil. Yeah. Uh if you want to try this recipe at home, wait trust.com forward slash dish recipes, all the ingredients are on there, the how to. There's gonna be a video of Ange doing it, right? Yep. Yes. You can watch Ange do it. This is definitely a different tech advanced technique. Yeah, yeah, yeah. Yeah. There's ways you could get away with it. That's simpler. Yeah. But this is made for a beautiful texture, a beautiful body. So thank you so much. Thank you. Um there's a wine pairing too. So we've got a fantastic gave. Um, it's the lovely Italian crisp white wine with high acidity that will cut through the creamy, salty pecorino cheese. Yes, perfect. Shall we talk about the Mandalorian and Grogu? Oh, I mean. Hold on a second. Shall we? Yes, come on. My body's finally. I saw it yesterday. And because you're in a small movie theatre and every sound rated . Oh yeah. Oh it's a loud movie. I finally no not vibrating anymore. Okay, great. I love you going to see it at midday on a weekday. That's it. I love that. And yeah, tell us about this, because you've been working on this for what, three years? Yeah. Yeah, close to three years. Uh-huh. And how does it feel now knowing that you know it's about to be released to the world and all that work is gonna be gonna be. Well I tell you, we we had worked on the streaming show, which we had a lot less time to do. We would have to do eight episodes a year.. Yeah Now we got to do a two-hour film in a long amount of time. Much much three years, like you said. And one of the things that we always we felt bad about was that we never got to see Star Wars when I grew up, I saw it for the first time. I was 10 years old in New York. I think it had such an impression, not just because of what was on the screen, but the energy in the room. It's a crowd-pleasing uh uh film. And and with Star Wars, everything that you're seeing, the audience is cheering, they're laughing together. And as a young viewer, I think you pick up on the energy in the room a lot. It imprints upon you what people laugh. That's how you learn what's funny, what's exciting. You get your tastes are being developed at that moment. And so now to be able to go to the theater and to see this uh and we built it for for IMAX. We partnered with IMAX. So it's as you saw, we built big sets, we have big set pieces, big creatures, uh, you know, uh we use old technology like stop motion, uh C GI, animation, all those things come together and make for this big spectacle. And I love that the fans are gonna get to react and pick up on all the little things that we put in for them. But I also love that it's been almost seven years since Star Wars have been in theaters, and there's a whole generation that's old enough now to see Star Wars that may not have been old enough last and this might be the first Star Wars movie they've seen in a movie theater. So that's fun too. So that that's part of why I enjoy going around the world, showing uh parts of the movie, and then finally going back to LA for the premiere soon. And then and now I could also sneak into the theaters and watch reactions, which is a big big thrill. But I think you've made an incredible movie. Ah, th,ank th youank you.. Yeah so much You were locked in from the minute you sat down. You know, that first scene locks you in. There was no build up. There was no because I was like, oh my god, what happened in the last one? I'm trying you just were locked in. You had no trouble following it. Yeah. No. The hope here is that look, everybody knows Grogu, baby Yoda. Yeah. He's been he's part of our culture. People kind of know who the Mandalorian is. He's a gunfighter. He's tough. The other one's a kid. They're paired up and they're hunting out bad guys. He's now a good guy. I wanted that to be, you know, star the original Star Wars was episode four. He dropped us in the middle of a story. Yeah. Uh, but with the assumption that you didn't have to know anything about anything. Now, if you watch that movie today, there's been prequels and sequels. Sure. There's context. But at the time you were just dropped in the middle of the story. You knew Darth Vader was the bad guy. You knew he was a good guy. And I wanted to reach out to people like you and also to the younger generation who may not have ever they're not Star Wars fans yet. I want I want them to learn what's been going on for fifty years. Yeah. So it uh so uh that that was a big one. You also want to make the fans who've been there. Uh you want to give them lots. So somebody else who's like me, who's seen a lot of it, they'll see a lot in the margins and see what's going on. But if you don't know, uh I want them to be able to bring somebody like you and and you're both gonna have a great time. No, it was brilliant. And two hours flew by because there's been a lot of big movies that have gone on and people are very much oh god am I gonna get you know Well the Irishman was a long film . You know, there's a lot but yeah actually I think the last movie you saw? No. Wow. She sees a phone. Every five years, I'm right. And that was on Netflix. A lot of brains. And I hear you. And it's still on pause. I still haven't finished it. I'm waiting Sky Bites not. Well you're you're friends with Mark with Mark Mark Bronson. Yeah. Yeah, yeah. So I know Mark as well. We work together on jungle book on the music, and I love you know DJs are very interesting because there's a um it's again another sort of facet, another side of the same coin. Yeah. They love their music, their music aficionados, but they want they're gonna play what the room what works for that situation. And they might have their set, but they'll change it and work it and bring in old stuff, new stuff. And uh and I love watching Mark DJ. Uh he's great and I love e even hearing the stories about the heyday of even when he would uh bring the the the the vinyl in the crates because you're it each room is like a puzzle and and uh I I did at some amateur because I liked it I grew up in the 80s in New York so yeah I have a appreciation for it and and people like Mark who took the old music that I grew up with with some new stuff and combined it. But the real art form of DJing is understanding how to make a room feel. And I think that that's similar to what a chef does, similar to what a filmmaker does, which is you want to create an experience because people remember experiences. I remember going to Emeralds with Roy Choi when we were we were guest judges on Top Chef. And Emerald was there in New Orleans. He said stop by we gotta run back. We can't have time. He says, just stop by and say hello. Stop by stop by Emeralds. Okay, we'll stop by and say hello. We gotta say hello. They grab us. Yeah. They drag us back into the chef's table in the kitchen. Okay And the sweep came. One porch after the other. And Emerald sat there telling a story about this was my banana cream pie. These are the first soft shell crabs of the season. These are boudin sausages. The fact that I remember all this is amazing because I don't remember things like that. But he created a story around this meal and I'll never forget that meal. Yeah. Because and he was sitting there looking us right in the eye as we ate it. And it was the best food you've ever had. Yeah, of course. I really that's when I something clicked for me because we were getting ready to film the movie. So that's why it's such a fascinating feel to me. And I love the dichotomy of these people who seem to be unconcerned with what other people think until why did they leave three milky over ? How come that you check in the plate? Do you as a chef, do you check the plate says they come back from the kitchen? Condition train that if someone's left a lot like someone sent back that amount yeah they would bring it to us to say they've left this amount and you'll you yeah because you'll say why if they you'll have asked them and then the people might say well it's not too I'm too full, or you know, if someone's left a whole bit of fish, I might taste the end bit, which I know they haven't. Just was it over salty? Did the was you know, you have to feel um well when I took with uh someone's left something. Yeah, how does it feel well? I've been round long enough to not I everyone's got an ego, but I'm also know if we're not uh up there. If I know we're short that night or the guy on the meat and fish isn't most experienced, then I'll just go back a thing. Or if you're trying something new, right? You're always Yeah, exactly. You're always questioning stuff. So I think you know, I can but I'm also someone that will front up like if I know someone's had a bad night, and it does happen occasionally, I'll go to the table. You know, and you know, there's one time I literally sent the main courses before the pasta. Okay. And the waiter went and then I went to the table and I said, I said, absolutely my screw up, I'm so sorry about that. And they were just and they were like, Doesn't matter, we'll have the pasta after. You know, I think you've got to own your mistakes. You can do that in a much easier situation than that. Well with film what's good is I don't it's not the the serv there's no service. It's consistent. So you're locked and loaded, you can sit back and watch. Yeah, yeah, yeah. But the same thing happens if you have like a screening, a test screening or a preview, and somebody gets up and walks out, yeah, you're like, I've had I know people who like producers who will walk up and ask, Why are you gonna like I gotta use the bathroom mic. But you're watching if people walk out or do things or happen. That's it. That's why I like comedy, by the way. It's comedy you know. Yeah. Yeah. It's a laugh or not a laugh. You could think a movie's not playing at all. Yeah. And at the end, you see people get up. If it's not a comedy, they're emotional, they they clap, they sit in their chair and watch all the credits. You could tell it's harder to read the room, but with comedy, you get instant feedback. And I think it's my background in comedy that's helped me as a filmmaker. Because you don't have that feedback. You have to have it built in. And there's nothing like dying on on stage when you're trying to do improv in the back room of a pub when people don't even know they're a comedy show. You don't even know what's all this information . And you're there, can I have a suggestion of an occupation? And it's flavor of ice cream. So when you've got like manage the you know, your sh your chefs in the restaurant of Bizina. You've got to manage your your actors on stage and you've got to look after everybody on there and the incredible cast of you know Pedro Pascal and Jeremy Allen White, Martin Scorsese . Yes, yes. No less. I mean, how surreal is it to direct Martin Scorsese? And also I would I you know I would add a Sigourney Weaver. Everybody who I grew up on a pedestal is always a little bit of a weird am I in a simulation moment. You know what I mean? Pedro, we've been working together for eight years. So before he was a household name, the peop genre fans knew him from like Game of Thrones, Narcos, they knew his face. They knew he was good. Cool. Yeah. But there's there's a whole swath of actors that are like well known and appreciated, but he's hit this other level now between Last of Us and and and Fantastic Four. He's just just yeah, he's now a household name. Uh and now I have a helmet on a guy who's the biggest movie star uh i in the one of the biggest movie stars in the world. Um so that relationship is we sort of grew together . Uh so there's a appreciation of talent, but there's not the um the w intimidation of Martin Scorsese where, you know, I I was on his set, I had a small role in Wolf of Wall Street. If you look at my movies, especially my independent films, you can see how much I was influenced by. My father wrote me those films. So he's one of, you know, he's a Mount Rushmore director for me. And then Kathy Kennedy, who was running the studio at the time of the producer , uh, when we mentioned we might want to, you know, he was on our wish list. She said, I'll give him a call and she called and says, Yeah, he'll do it. Like it was nothing. Wow. And he shows up. He could not have been more fun, playful, improvisational, laughing. You know, because we do it the way we do it, uh anything that we record, we can adjust and rewrite because all the animation follows the audio recording. Right. And then we had all the video footage. So the animators and the character designers built something around his performance. So it was it was a once-in-a-lifetime uh memory. I can't wait to see it. It's gonna be out in just a couple of days, May the 22nd. Yes. So yeah, I'm so excited. I love an event film moment like this. You mentioned Mark Ronson earlier. You've you've DJ'd for Mark at his party. I am a DJ, I haven't done it in a while, but I because they have these new digital systems like Cerrato where you can use MP3s, you don't have to have a library of albums. You could use your computer and turntables to DJ, and I would do it at home . And I just like that I could do it at all, but it was clearly an amateur thing. I've done it for friends of my house or, you know, at a party. And I was good enough that I'm like, oh, he's pretty good DJ, but not like oh he's a DJ, oh he's not. You know what I mean ? For somebody you don't know. It's like me as a cook. I could cook a great meal, but you don't want to throw me in a professional kitchen and tell him about that. You know what I'm saying? I'm enough I could surprise you and then and then I gotta get off stage. So um when I work with DJs and I have before, I love to get pointers and have them show me stuff and he you know and he sometimes I'll give you different songs and things or or some insights into it. And so we we would mess around and he'd show me some stuff. Of course he's a world class DJ. He said I'm having uh after we were doing that for a while, he uh when we're doing jungle book, he said I'm having a a uh an after after party at at at at at the house come by and a front a few of my friends are gonna do each are gonna do a half hour set it's just in the living room. I'm like, all right, so I bring my my laptop. I show up, whatever this was was the after after party, the year that Uptown Funk won, which was his song. After the Grammy. So everybody, it wasn't his living room, it was this rented house, and everybody Jay-Z's there right off okay okay Favreau your turn now all I play is old hip hop R and B 80 you know old music that I know a couple new things, but that's also what that crowd liked. Yeah. So all of a sudden I'm there spinning and everybody's dancing in this living room, and it was like a high point of my life. And there was a somebody took a picture. Now the story behind the picture is I couldn't get my files to work but it looks like every DJ is looking at my screen like what's he playing? So the picture is actually how I remember it. Yeah, let's go with that. But it was it was really, really fun. I've done it a a couple times since, but I haven't. It actually feels similar to cooking. It's sort of the same itch. Uh and also filmmaking. So anything creative like that. So I've been very busy making all these T V shows. So I haven't done it in a while. But how do you top that? I can't I can't ever know that was like a dream come true. Yeah. And Mark and it was all thanks to Mark. By the way, clean plate club. Oh, lovely. Thank you. Yes, welcome, John. Thank you, John. Thank you. For the delicious. That's more about you than about me. Thank you, Answer. Yeah, yeah. John Favreau, let's do your fast food quiz. Uh what is your favorite way to eat eggs? I like soft scrambled uh with sourdough toast. It's one of my favorite meals in the world. If you've not been taught how to properly scramble an egg you don't know what I'm talking about. They can be awful or the best. That's right. And and and we tend to eat them overcooked because runny eggs are bad, but if you have it, if you keep sh whisking it as you go and you've cook it over a low heat uh and you have a proper butter with it, it could be uh it's it's uh a transformative meal. It's a one of the best bites you'll have. Yes. Am I right? Oh, it's great. And especially a home baked sourdough, which I enjoy. We do that as well. I haven't reached out to the show . Next up. What's your favorite sandwich filling? Sandwich filling. I'd have to s well, I'd say I think you call it a cheese toasty here. I guess a a properly executed grilled cheese sandwich, which by the way we do in the movie chef and on the chef's show. But I learned from Roy Shoi had if you properly butter it, you could get a lot of textures, a lot of Um what is the dish you miss the most when you're away from home? So when you're on these prestos, what's the one thing that reminds you of home? I' sayd in New York, and there's a lot of places you can get now. It used to be bagels from New York. You can get good bagels a lot of places now, but I'd still say it's that red sauce chicken parmesan. Something like that. You could even get good pizza everywhere. Mm-hmm. It used to be New York, I'd have to hit all the stations of the cross. You get your pizza, you get your bagels, but now it's uh I still can't find the same as like a good red sauce neighborhood pizza spot where you can get chicken park. What's your favorite kitchen utensil? I'd say a fish spatula. Okay. That's an underrated one. But but uh those are two things that people have been scraper. Ben scraper. Those are two things people don't uh use enough in their home kitchen, but professional chefs use a lot. Also cooking tweezers. Yeah. That's a new that's a new thing. Yeah. And that's nice 'cause it's not it's not tongs where you're ripping the food apart, but yet you can have the same control. And you might not be able to use long chopsticks. Uh so I think those uh there's different ends, some with paddles, some pointy but cooking tweezers, you'll look like a chef, but you actually have a lot of control. And maybe any quick ingredients. I'll get you them for your birthday. Yeah, they're very good. So that is our regular fast food quiz that we do. Uh-oh. But I feel we need to level up for the first time ever, John. Okay. Um we're gonna do fast food quiz, the chef edition. Okay. This is for people who cook. Chef y edition of the fast food quiz, Angela, you start, please, for John. Um, what's your favorite kind of vinegar? Rice wine vinegar. Uh what is your favourite cuss of beef? Brisket. What's your favourite fermented food? Uh New York sour. Okay, yeah, they're good. Very good. What's your favorite pan to cook in? One for everything, because if it's for eggs, you need non-stick. Yes. But um I think I prefer steel, uh uh a steel pan that has um that you could treat as a saucing pan, but I like the heat transfer for because I'll usually do things where I'm browning yeah browning meats or cooking like a grilled cheese sandwich. So I like like a hammered steel. That's the one I'm always grabbing for. You can cook fried eggs in it. Not great for omelets, but everything else I like where a lot of heat retention the heat is faster than cast iron. Yeah. But I like also you get a fond, you could so you could also get make a nice little sauce off of it. What is your best mother sauce? But tomato, I guess. foundation for other things. I love a good roux, so there's not but but I think t tomata's the one that probably I'll I'll is the most flexible for the things I like to cook. Fill everyone in on the mother sauce for the mother sauce. And they're all based on the roux, or the bechamel, which is flour and butter, which you mix together and then you'll add milk to it. Um and then you can do another one is a Hollandaise, then as there's an Espanyol, which is the tomato one. Then there's the brown mother sauce where you brown the roux and you Espagnol and and tom ato, right? Yeah, they're the same type. One has the mirepoix also. I don't know if that's has a mirror. And then the other the tomato. And then you've got your Hollandaise, which is when you're emulsifying your eggs. And then there's one other final one. Gravy. No. Well it is like gravy. Volute. That's it. Thank you, John. Oh yes. Yes. Um other sauces. One more for John on the Um not very fast food quiz. And what is your best sausage? There you go. It's very personal. I'd say uh good old New York uh Hebrew national uh hot dog. Oh love a hot dog. You I always think of you with hot dogs. One of the things I like it a movie is the hot dog. I love a hot dog. Well no, hot dogs. We do do hot dogs. I love a hot dog. Is that a sort of thing ? And I like the ritual of a hot dog because you've got the caramelized onions, then you have the red sauce, and then you have that yellow yellow mustard. Yeah, maybe me she should go goes to the to museticing.. You Neil always goes, what are you ordering that for? Uh John, before we go, we have an end of the show question. This is for you, John. The high chair? We bring a baby out? The baby's coming out. Baby Oda' heres. Baby Yoda . This is a bag of like Lodanis snacks for you. British snacks. Yes. Thank you. For you to enjoy as you're. This is the most comfortable chair sitting at a breakfast table. Oh. I'm telling you, I I I I we've been sitting here for an hour. Yeah. And uh uh I it's I I could move stack the car. I'm just saying okay I appreciate these things as I as I look in uh uh you know my home kitchen question. What chair would you choose? Hi, John. Thank you for coming on Dish . That was a feast . To win uh the waitroes goodie bag, Angela is going to ask you a question related to your character Pete Becker , who appeared a reasonably well-known on a well-known show called Friends. Reasonably well-known show. Yeah. I have a fear that there's one question that you're going to ask me that I asked my wife if she remembered and she didn't remember and I didn't remember. And I'll tell you afterwards if you're going to ask me what that question was. Okay, so Angie, are you ready for the question?? Are you ready, John Okay, okay. So where did Pete take Monica on their first question? That was the question. Oh . And there's two parts to it. What did they eat? Yep. And it was in a European country. Yeah. And I and and my wife said it was either Italy or France. I I'm gonna say it's it was probably a city, so I'll say Paris. Okay. Okay. Well do you think you ate on the day? I'm so mad that I did not Google this yesterday. Because we were literally talking about this very thing, not knowing it would come up here. I'll say or I'm getting you a nightmare. Because you've got the country wrong. So all I'm gonna say is Italy. Italy. So if you can uh pasta in Italy, uh think of another great you mention it a few times. We'll have the goodie bag. We'll have the goody bag. It was Rome and you ate pizza. God damn it . Iconic episode. So mad. So mad. Is that where you you go to Naples for pizza, though? I agree, the question's wrong. I'm with you, John. So we're giving it to you. That's why it didn't work out with them. Yeah. Yeah. Maybe that's why she was like, yeah, he's a billionaire. But Rome for pizza. They didn't send They just took me the next set and they they hung up I don't know with some guy pretending to be uh Italian accent. John's won it on the loan of knowing what the mother sources are. Exactly. Come on, yeah. Sorry . He knows how to where to put the olive oil. He knows where to put the salt. John, thank you so much. The goodie bag is yours. John Favre, everybody . Thank you, John. You've been amazing. Thank you so much. Thank you. If that episode has left you wanting more, Find us on Instagram, TikTok and YouTube. Just search Dish . If you want to make any of the meals I cook on Dish, head to weightros .com forward slash dishrecipes for all the ingredients and the recipes. Email your questions, thoughts and suggestions to dish at waitros .co.uk. Dish from Waitrose is a cold glass production. Waitrose, the home of food lov ers.