YouSaid · the spoken record

Joshua Skenes

lines on the record: 106
first: 2016-04-30
most recent: 2016-04-30
sittings or episodes: 1
sources: podcast

Every line below is reproduced as it was said and linked to the record it came from. Nothing here is summarised or generated. Directory · Search · Corrections

“Yeah, so it's really just about the whole The whole reasoning of C ⁇ zanne was about the essential nature of a hospitality experience. The food being what we talked about earlier, the 80s music being fun, the things you pick up in your hands, feeling good, the seat being comfortable, the service being warm and real. So that's kind of why the Assyrians music came about”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“It's just fun. It's a restaurant that's in the, it's pleasure. It's about pleasure. It's about enjoyment. It's about people coming in. I know not everybody's going to like 80 music, but the substantial majority of our subset of diners that come in like that kind of 80 music. And it's just fun. That's the only reason. It's just about fun.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Somebody wouldn't get up and get replaced by another diner. Right, exactly. And in today's real estate, for the cost of renting a place, paying for labor, all these other things, insurances and taxes and all that shit, you have to do more than one seating, right? You have to get as many people in there as you can, which is a very sad state of restaurants, especially when you're trying to do things that are really amazing or give people a great experience. So this was just a little eight-seat workshop, essentially. And so he cooked in there for a little while. We would do some collaboration dinners. And it was really great. But then I realized we're still in the city. And, you know, there's only so much you can do on a busy street with a dump truck driving by, you know, so I've been working on some new stuff, and one day I'll be able to tell you about it.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“So I built this little for those that don't know, I built this little chef's counter out next to C ⁇ zanne. And it was, or behind C ⁇ zanne. And it was eight seats, and there were no turns. There was no real commodity to the situation, I guess. No turns.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, yeah. But he was trained in Tokyo. He was a sushi chef in Tokyo. And I just, I love a sushi. He has that timing. He has a sensibility to the flavor of his sushi. And unfortunately in San Francisco, there's no good sushi at all. And I really wish there were, but there isn't. And so that's why I fell in love with his sushi, because it was so delicious. Had the rice was a little warmer, had the right texture, you know, the thickness of the cuts of the fish, the way, the direction in which you cut against the grain or with the grain, you know, the balance of the seasoning, just everything was there.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“That's a very exciting kind of food, right? To just really kind of look at what's around us, like really explore what's around us. It's nothing new. It's been done. It was being done before all this other shit was being done. And so, but that's really where great food comes from. Great food comes from not from growing it on a farm, but from really exploring the wild and finding, you know, that kind of reference point for flavor, right? Like you find the best fish during the best season or the best bear during after eating the blueberries during the rice, you know, so there's all these, and the same thing with produce and all that other stuff. So that's a very exciting way to cook. Pretty soon I'm going to have a restaurant that only does that. It's going to take six hours to get to, and maybe I'll just do it for one table night”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“And they're really delicious too. Yeah. Yeah. You know, like you just cook it. Let's say you cooked it like Uonagi or something, right? Yeah. It's delicious. Yeah. So there's all these amazing things around in each location around the country. And the Pacific happens to be amazing because of the ocean. But the cold climate of the ocean.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“And I got really bad somewhere Delicious. Yeah. The coins are delic I mean, that's the thing about our food stuffs now is that there's so many amazing things, and that's kind of what Caisan does at the moment is that we're, you know, it's just exploring what's here, the native foods. I mean, what exists really at a really incredible quality. And there's all kinds of shit here. We set up a program with fishermen where we get only live fish in our tanks, right? They bring us fish that's alive or we don't want it. And that way we can kill it a certain way. They kid you may and control the process. And same thing with all the commercial fisheries or the vegetables, the produce. We have wild kiwis in the woods of Morin. Wild kiwis. Yeah, I mean, there's acorns. There's ginseng root growing. There's berries. There's all kinds of crazy shit around. There's diamonds.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“The exciting food to me is the original peoples of wherever location. So if we go to Australia and have some Aboriginal traditional food and kind of explore that side of things in nature and the same thing with anywhere else. So if you go to any country or any place and kind of exploring the natural foods that existed before commodification took place, that's what's very interesting to me.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“So that was a good few years of my life just kind of going crazy Because all I did was train. So I didn't do that when I was younger. I had a period in my teenage years where I was a lunatic and then I went back into training around 15 and pulled out of that. And then I didn't really even drink until I was 25 after I got my chef's job. And so, you know, a couple of makeups for lost time.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“I shortly after that got poached by Michael Mina to do some development work. I opened a restaurant for him down in St. Regis in Orange County as a temporary gig and then went to work with him on kind of just a learned business from him, right? I wanted to learn some business. I didn't know anything about business at all. And I wanted to see kind of how that operated and function as a restaurant group. So a lot of it was like Vegas and partnering all the time and just ridiculousness. I mean, we would go out after work and go home at sunrise and wake up at 4 p.m. and go back to like the kitchen the next day and just immediately need like a whiskey because you're so hungover. It's the only pair of the dog”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I mean, I was just cooking. Oh, actually, you know, I was a chef at a restaurant called Shay TJ, a place in Mountain View. Yeah, sure. It's been there for like 30 years.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“But I mean that if what really makes you happy is getting in the woods, then you focus, you're able to really take a step back and focus on quality maybe. If you want to be a cook, you want to be a chef What kind of chef do you want to be? You want to be an Instagram chef or you want to be a chef with real quality and skill that's respectable or respected by the world for your ethos or something? So they're just, you know, I would say get your head out of your ass probably. That would be my summary.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“But I guess that actually my 30 year old self, that's different because that's when I just started C ⁇ zanne. So I was doing the same thing I'm doing now Only in a more kind of ridiculous way. But my 20-year-old self, 25-year-old self sure, let's do it. Let's do 25. Yeah, you know, 25-year-old self? Yeah, I mean, I think it would be to just really take a step back and not get caught up in anything stupid. Because, you know, a lot of times when we're chasing success or what we think is success, like trying to, as a chef, you want to build a big name. You want to, you know, get three Michelin stars. You want to get the accolades. But ultimately none of that shit matters. It matters in the beginning and it certainly matters along the way. But if we all just take a step back and I think there's a bigger lesson to be learned for the way that we operate as a society is to really focus on what really matters to us and is what is genuinely makes us happy, then we'll travel down the right path, right? And we won't get sidetracked by tits and ass or whatever, fame and sports cards.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“You know, I think it would be to Take a step back, right? Take a step back, really, slow down and really, really think through what really matters in the long run, right? Because”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“And I'm not saying I know these things. I'm just saying that there's a couple simple truths that I've learned from it's a couple. But so yeah, so I think that Tai Chi is very applicable because, you know, I go out and practice with.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“What we have to realize is that the distance, there's just a distancing thing, right? At the point of impact of anybody's kick or punch or attack is one place once they release that intention. Once the intention leaves the mind and goes into the body and the action is created and it's traveling towards your opponent, there's a target, there's an intended target. If you can change yourself from being that intended target, the origin of that and reroute yourself only a few inches, then all of that force goes away, right? And so it's a simple kind of thing to say, but just to be able to do that with one punch or one kick takes a lifetime to learn, right?”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Just kind of the ability to evade. Like if you have, let's say you take a tie boxer who Muay Thai guy who can kick really fucking hard and a guy who practices kicks every day is a professional tie boxer.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“To the point where you would fall over the first day. And for 20 years you practice that same kind of standing against somebody trying to push you over. Well, eventually you get to the point to where you can't be pushed over, right? And you went through a series of different opponents and different people trying to throw you over. But that's all you practice forever, right? And so Taiji develops that kind of skill, right? When it's done in the Marshall sense. But then you're able to mobilize it. So let's say you take the static starting point of being immovable. Immovable doesn't mean you're actually immovable. It means you're adjusting your body to the other person, right? And to their force that's coming towards you, you're adjusting a little bit, right? And it's not this whole, there's a lot of like, you know, hokey pokey shit out there on people that don't really that say a philosophy, but there's no real applicable reality to it. So that's one thing. And the other thing is.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Being able to defend yourself against someone who's using real violence. Not talking about sport, which is still very difficult, right? I mean, that's not, but But to really be able to defend yourself against real violence is a different kind of ball of wax, right? Oftentimes that requires less of a lot of things than a sport would, right? You don't need to train for 20 hours a day to be able to get to that point. You don't have to have amazing cardio necessarily. A lot of things go out the window due to this kind of ability to evade. And evasion is not in a large circle. It really can be a very small thing. Like let's say you, a simple example would be, let's say that you practice standing with your knees bent a little bit.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, and just imagine, you know, if you had no good jujitsu anywhere and then everybody would make fun of it because these guys would just get on the ground and get stomped. Yeah, right. But if it's the same thing, the same would apply to any kind of system. But once you, if you really happen to be lucky enough to stumble upon someone who's truly, really great at the marshall side of Tai Chi, then it's kind of like this immovable mountain thing. And my take on it is that in terms of like real applicable martial arts, which means”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“I'll tell you what, there's a lot more to it than most people give credit for because the reason is that there's no good Tai Chi really anywhere, right? So it's very, and Joshua.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, or against bigger people or against real violence or against any of those things that you would need to actually make something truly effective. And so the point was that it develops your connective tissue and all of your body. And I'm pretty sure the only reason that I can still walk is because of my early years in martial arts in all of this kind of stance work and transition work. And, you know, that kind of like twisting and turning of the body and like Taiji and internal martial arts. It's very helpful for the body.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“So, you basically are pressure testing the reality of some of these movements. And you have to, I mean, before you do that, you have to have a lot of time and solo practice with those movements or stances and repetition and all that stuff. So you actually don't rip your knee out of socket or something. So just don't go doing this at home until you practice a little bit. But the thing is, is that it brings us into reality to it because that's always the problem with Chinese martial arts that you see is there's no reality to a lot of shit. It's very silly.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Well, okay, so let's say. Undulating or rotating or going up and down, changing levels. But that's without pressure, without resistance. So let's say you take that same technique or stance or whatever and you pressure test it and apply another human being to push on you or try to throw you while you do that same thing.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“No, I was just going to say there's some of the way in Bagua they isolate some movement patterns. Might if I have some of your teeth? No, please. And it's really just kind of an exercise and balance and being able to learn power versus...”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Most of the way we move to, I mean, our Western patterns of movement in a lot of ways are not, well, I guess everyone's pattern of movements. They're kind of just like up, down, left, right, you know, computer, you know, bar.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“I've gone as short as 37 seconds in some mornings to three hours. Just depends. Depends on the time. I usually do a couple sets. They do like one set, maybe slow, a couple sets. That's it. Just to get the blood flowing to rebalance yourself because there's a lot of, like one of the things about doing these forms for with the intention of fighting and not with the intention of performance or health is that you develop a certain kind of stability in your body and legs. And I've noticed that start to go away over the last few years with just being busy and stuff like that. And you feel it on your knees. Like I went like, especially going hunting and stuff, I was like, wow, this would have been super easy for me a few years ago, but now I feel like fucking Chris Farley. It's like the worst. It's really hard.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“And some people put sugar or sweetened condensed milk in there. I just take it straight. But it's something that I grew to love in Hong Kong. It was just an amazing thing in Hong Kong. It's addictive. It's highly, highly addictive. So that's what I drink in the morning”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Hong Kong milk tea, yeah. What is in Hong Kong milk tea is like there's a mixture of black teas. Every place has their own brew. Different types of leaves could be Darjiling or Ceylons or whatever. And then you essentially soak it in water and you overbrew it in some ways there's a very high ratio of leaves to water. And then you mix it with evaporated milk.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“It just depends. But I do, I love the morning and I... I If I had my perfect scenario, it would just be a cup of tea and some tai chi and then get on with it.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“It's always different. I'm very inconsistent with that. I'm like, one day it'll be 1 p.m., the next day it'll be five AM.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I spent a lot of time last fall going up into like Hat Creek and all those falls up there. Oh, so many wild amazing up there. Yeah, it's incredible. A lot of shasta. Especially up around Shasta. Shasta is apparently like one of the vortexes in the world, whatever that means. I don't know what that means.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Huh? I think. Yeah, it looks amazing up there. I was just looking at buying, there's a hunting territory up there that I wanted to buy. And it was really cheap. And so maybe we can go in on this. There was a 250 square mile hunting territory. And, you know, the center of that was, I think, 200 acres or something like that. Right. There's cabins on it. It's on a lake and the stream. And it was $500,000. So, you know, I mean, so naturally, like this podcast.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“You know, I don't know. I was just looking at British Columbia. My picture, my perfect place would be mountain streams where the mountain streams meet the ocean really, you know. And that's kind of the perfect place. So British Columbia has a lot of that. I want to experience the four seasons. I want to see snow. I want to see the flowers in the spring. And I want to have a bear walk through the woods and potentially eat my goat because it's... There's a cycle there. There's a cycle of life and a cycle of things that don't exist in a city anymore. And we're so removed from just everything, really, in a city in a lot of ways. So I don't know location-wise. I mean, I love...”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Products that we use on the commercial market or have zero or almost very little resemblance to what they originally were. And so that's even more reason to just go to here”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, you have to treat things differently once you experience killing another thing, right? Another living thing, especially when you kill a big animal like an elk and a deer. There's a very different feeling from shooting a bird or something, right? Even though, you know, the bird, I didn't start doing that stuff until later. So to me, they're all the same. But yeah, you walk away with, you know, as a cook, especially knowing that you're not going to waste a single piece of anything on that animal. And I think that's very important because a lot of our, this ties back into a way bigger conversation, which is about just our commodity food processes in America. And we are full of disease and shit because of the way that we eat and the way we treat our food. There's feedlot cattle and chemically induced vegetables and crops and most of our food sources now are.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Outside of the US I guess, you know, my whole life is just a few things. It's well. I mean, besides family, the only thing that I really, you know, give a shit about her martial arts and cooking. And it's not just cooking, it's just the whole process, the whole act, the whole commune with nature being out in the wilderness and being able to hunt your own meat, and it's not about the killing, it's about the sustenance that we get in kind of the feeling that we get from being part of that process. Also, it's just like the concept.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“No, I can't talk about it. There's a lot of exciting stuff to happen here, very, very exciting things. And, you know, this whole Woods thing is something that I've been thinking about for years and years and years because, you know, the fact of the matter is that to really get to the highest level of your craft of cooking, you need to be submerged in the woods and you need to be surrounded and isolated by the wild, really, to really reach a certain point. It's the water. It's the air. It's the way the air tastes when you're there. It's everything contributes to that. It's the products, of course. But that's an ultra geeky level of it. It's like it's only for a handful of people that really enjoy that kind of thing. But I think most people enjoy being in the woods.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Well, for those last six or three, six months, I've actually been working on a big deal for the company. And so it would have to be last week when I closed the deal because I could finally breathe in. I read so many legal documents in the last six months that I feel like I could be a lawyer. It's my numming. It just is so miserable in every way possible”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Everybody does. So, well, okay, so my family, you know, we grew up saying it Skeins. Skeins. But in Scotland, they say Skein. Keen is the proper way to say it.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“I don't have a person. To me, success is living what brings you joy. And I think doing whatever. Process brings you happiness, I think, is what success to me. And that's really all it is, right? Because at the end of the day, it's freedom that matters. And whatever that freedom is to each individual is kind of what's important. So for me, it's just being in the woods. At some point, I'm just going to disappear. I'm going to be in the woods.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, everybody's like, oh, thank God I could just shoot this guy. How do they stand in a horse stance for 18 hours a day?”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Yeah. And of course, within a few years, just like everybody else at those Taiji, they become fixed essentially more or less, right? As long as you're consistent in your practice, you do it the right way. I've seen a lot of people over the years, car accidents or whatever. So that's one of my other favorite books because there's a lot on the application process and the actual Marshall part of Taiji, which is really almost non-existent. In China, too. It's still almost non-existent now because everything's kind of sport based ever since, I suppose martial arts became inessential once the firearms were created, then that was the downhill of hand-to-hand combat, right?”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, it's cocktail techniques, I think. And I think that's the guy. It could be a different guy, but really cool books. I just gave it that it was out to a bunch of my staff. But the other one is the art of Taijan. And the Tao of Taijan. And it's by a guy named Jo Sung Wa, I think his name is. Something along those lines. But it's a really amazing book on Tai Chi, and it has a lot of epiphanies in there because he started Taiji when he was 40-something because of his bad house. So he was like on his deathbed or something along those lines. He got cancer or something like that. And he apparently, you know, went through, started from being completely unhealthy and then took his journey through Taiji to become one of the foremost experts in America on Taiji. And he traveled the world.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“All different. The one that I just gave out in most recent history was there's an old bar book that's called Cocktail Techniques, and it's from an old, have you seen that one? It's a little tiny book, and it's from the, I think it's the guy from Barhigh Five.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“That's his quar on level 10. Okay, so then you take, let's just use a really restaurant that I really love in the mountains of Kyoto. And they serve all wild foods from around there. Really delicate. The broths are underseason by our Western standards. And, you know, it's all about natural taste. But there's an incredible beauty to that food. Then that's volume one, right? And so that's really what we're looking for in our world of cooking, right? So I don't like the level 10s. I like the level twos, you know, around there.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I mean, I like food that has a delicacy to it. So it's very like food that is, you know, you got to think in terms of volume, right? If you put on like, what's that, like heavy metal band, like guar or whatever? Guar or whatnot. You turn it, you pick something like that. Just turn the volume all the way up in the house and you're just, then that's like Guy Fiari, right? Yeah.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“He likes to burn shit. He likes to burn shit. That's shit everywhere. I don't really, I don't like burnt food like that. Okay, so you.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT
“But it's funny, it's cool. It's beautiful to see what he's doing out there in nature. Obviously, he's a legend. He's been around for a long time. I don't know enough about it, though, to really say anything meaningful. But I think it's amazing looking at him out in Patagonia and this just pulling trout out of the lake. And I mean, for a chef, that's the ultimate, right? And that's actually something I've been working on for years and years is just to get myself to the woods just so I could stay in the woods. I can gather. I can hunt. I can fish. I can cook. I can eat and just be happy. And that's kind of really my goal of happiness is just to be out there in the woods and just, you know, look, here's a root. I'm going to dig it up and I'm going to cook it and it's going to taste great. And we're going to have some wine together and we're all going to celebrate and have a great time. And that's what I'm looking for. So I don't know. I don't really know enough about him.”
2016-04-30 · The Tim Ferriss Show · #156: Joshua Skenes -- Playing with Fire · IDENTIFIED FROM THE TRANSCRIPT