Chef Roy Breiman

Hey, welcome Chef Roy Breyman from Copper Leaf Restaurant. It's October 2nd, 2014. Super excited to have you at the Vood, and we are Inside the Vood Studio. Welcome.

Thanks, Jon. Appreciate it.

Now, you have no idea what you're about to get into here, and so you're a good sport. Thank you. But every chef that comes in here, we ask a series of questions, uh, just like they did on Inside the Actor's Studio, but we do it Inside the Vood Studio. So with no further ado, Let's ask you a couple questions.

You got it.

What's your favorite spice?

Uh, star anise. Anise étoile.

Nice. And what's your least favorite spice?

Um, cumin.

What turns you on?

Uh, everything about life that's exciting.

What turns you off?

Um, people who look at life as glass half full.

What smell do you love?

I love the smell of bacon.

What smell do you hate?

I don't like the smell of sulfur.

What is your favorite curse word?

Oh man, that's— but there's so many out there that I like. That's a hard one.

Do you have one?

What's my favorite one?

What comes to mind right now?

Ah, putain!

What profession other than yours would you like to attempt?

I'd like to be an architect.

What profession would you not like to do?

Um, good question. I'm gonna think about that for a second. Um, let's see. Okay, you're stumping me a little bit, but my head— my mind is working here.

All right.

I would say working at dry cleaners.

Dry cleaners. No dry cleaners for you. No dry cleaners. But you dress very nicely, so you use them, obviously.

I appreciate it.

And the last question, if heaven exists, what would you like to hear God say when you arrive at the pearly gates?

Well done, young man.

Well done. And here we are inside the food studio. By the way, hint hint, we have a still. We have, we have the room that's going to become our distillery and tasting room, and we have an incredible chef here tonight. Thank you so much.

Looking forward to cooking. Thanks, Jon.