cast your memory back there folks it's 2020 your faithful correspondence here it's stuff they

don't want you to know sit down with some legendary chefs and it's it's no secret you're

matt i'm ben it's no secret that we have both to some degree worked in hospitality in previous lives.

Yes, very much so.

I have been a server for many a summer and also spring and winter and fall and all that

stuff a couple times, but mostly in the summer.

Worked at a snack kitchen one time out by the pool.

Yeah, I did some time as well, not to make it sound like a prison.

But I think this inspired us, and a lot of us tuning in at home as well, it inspired us to investigate the inside world of restaurants and cooking and kitchens and hospitality in general.

It's the stuff the customer probably doesn't see, and it's the stuff the most restaurants probably don't want their consumers to know.

So we were immensely privileged to sit down with our pals Richard Blaze and Hugh Atchison to get behind the curtain of restaurants.

And this is way before the bear to be clear. We would have referenced

the bear just like insufferably if we recorded this in 2024 or 2025. Both of these guys

are incredible restaurateurs and both of them were dealing with the pandemic and the hospitality industry. And it's a

really interesting conversation. We hold a lot of respect for these guys for their work,

you know, in restaurants, in that field. But they're also on television, a whole bunch. If you

look up the names of these guys and you will see their picture and you'll realize,

oh, I've seen them on Top Chef.

I've seen them, you know, all over the food network.

I've seen them doing these things.

And in particular in Atlanta, we had seen their restaurants, like the coffee shops.

They're all of things that they do like that.

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