Welcome to The Leftovers. I'm Rachel Bell. The Leftovers is audio left on the cutting room floor from last week's your last meal interview. And today you'll hear never beforeheard cuts from Karen Akunowitz, James Beard Award

winning chef, top chef contestant, and chef owner of two Boston restaurants, Fox in the Knife,

and Bar Volpe. Last week, Karen talks about what it's like being the daughter of a restaurateur.

I have a two-and-a-half and a half year old and this girl loves nothing more than to go to, she's a yunch.

Rogi, go yunch. She wants to go out to lunch.

My kid loves seafood. They're like, oh, so wonderful.

And like, yeah, it's wonderful until she's two years old and you're ordering her the $45 scallops and she won't even look at the kids menu.

So that is also these little boogie babies.

Oh, she is a little, she my broke bestie.

She is a little boozy baby.

If you miss that episode, I recommend pausing this one and going back to listen to that one

first.

But if you're all caught up, here's my lightning round with chef Karen Akunwitz.

What is your perfect birthday cake?

For my birthday, if I was going to have cake, I would have carrot cake from flower bakery.

Is that in Boston?

And how do you like your carrot cake?

Are you nuts, no nuts, pineapple, no pineapple, raisins, no raisins?

I just like it the way that Joanne Chang makes it at flower bakery.

That is the carrot cake that I like.

And I love cream cheese frosting because it's not too sweet. So delicious. You have an

offshoot of your restaurant, Fox and the Knife at the airport now at Logan Airport called Fox

...