The following is an archived podcast presented by the Branson and Hudson Foundation for Podcast Recovery.

This podcast is entitled The Artisan's Plate.

It is the first and only episode of the podcast.

Welcome to episode one.

Thank you. Eating food is a disgusting and carnal act, the gnashing of teeth against animal flesh,

the gorging one's stomach and the loosening of the belt buckle like some kind of filthy

sitcom dad. Only by elevating the craft through the artistry of a true chef can we hope to

escape our crude, base nature. Welcome. I'm Thomas Kincaid Jr., reviewer extraordinaire. You have the

pleasure of experiencing the first episode of The Artisan's Plate,

a podcast dedicated to the elevation of the ingredient. Today, I'm joined by Chef Desmond Dequot,

a world-renowned restaurant entrepreneur who opened more than 90 pop-ups last year. Chef DeQuat,

thank you for being here. Thank you for having me. It's a pleasure.

We're also here with Ranch Coolman, a food network personality, restaurant owner, and the host of NBC's The Ho Test.

Chef Coolman, how are we today?

Hey, how you doing, man?

Thank you so much for having me.

So, uh, chef, I see you're wearing your signature top hat uh care to tell us about what you're wearing oh you know i kind of always had my thing going on and uh things like that i'm kind of wearing you know

you can see my wolf earrings got my rockabby rockabilly style mock chef's coat with multiple metal

studs on the lapel let you know i I'm a chef. I'm also like,

you know, not stuffy or arrogant or anything like that. I got my Jar Jar Binks board shorts on,

and I got my flip flops with the beer canned opener on the bottom, you know? It's kind of like

a like a fake steampunk guy on vacation. I dig it. It's pretty wicked. I got, you know, I'm kind of known for that.

...