Hey everyone, welcome to Kill Me Now with Judy Gold.

I am your host, Judy Gold.

This week we have my interview with the very young and very talented and very successful

chef, Aiton Bernat, who has a new cookbook out, you'll hear all about it, it's great.

And if you're co-share all the recipes that co-share, okay, oh, something was on my bell

so I'm really doing it.

So I figured, you know, this will be a nice interview after a really another horrible

week of bad politics lawmaking and racism and anti-Semitism and homophobia.

Anyway, so that's that.

And if you are in Connecticut or near Connecticut, I'll be in Norwalk, June 2nd, with Jessica

Curzon.

I'm also working in Provincetown.

I just want to put that out in the beginning of the show because I know how your attention

spans so sit back, relax, and enjoy part one of my interview with Aiton Bernat.

Hi!

Hello, thank you so much for having me.

I'm so excited today on Kill Me Now.

First of all, you're not my youngest podcast, so I just want to say that, but you're maybe

my second youngest.

I'm going to go out second youngest.

Ladies and gentlemen, today, this is exciting because, you know, I find, I love delving

into people's lives.

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