Hey guys, we have a great podcast for you today. We have chef Kwame Unwachi. He is one of the brightest young talents

we have in America today. A best-selling author as well with his memoir notes from a young black chef.

A very important memoir. He's calling from Portland as he is wrapping up production on this season's top chef.

And we talk a lot about his memoir being sort of moved into a movie and that entire process. Very fascinating stuff.

And we just sort of shoot the shit. So stay tuned for some Kwame.

Well Chris Ying and I are in the process of trying to get a couple shows filmed. So I've been watching anyone, particularly

the food TV with special attention because it is a whole different ballgame. It is. It is. It's very, very intense.

And for the right reason, you know, one person gets sick and says down all production. So we've been good so far and not gone wood.

We're almost at the end of production and we've been doing pretty well.

Wait, wait, how many weeks have you been there now?

I've been here since September 1st. Holy shit. Yeah.

So like six weeks, six weeks. Are you losing your mind? I'm pretty good. I'm good.

It's tough eating takeout every single day. I don't have anymore cravings. You know, you get takeout when you have a craving.

I'm out of them. I don't know what to what to order anymore. It's tough.

Did you get that high-enze chicken rice place in Portland? That's pretty good. Nongs.

Hell yeah.

Multiple times. I'm sick of it. It's really, really good though.

What was the last time you cooked something, Kwame?

It's been before I was, oh, well, I do demos, like Zoom demos and stuff like that.

And they have like a kitchen set up for us. So that, but like real cooking, it's been at least two months since I've just had like,

and there's also been like two months since I've had hot food because I get delivery and it's like,

hey, you know, but I'm so hungry by the time it comes that I don't want to put it in the microwave.

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