[MUSIC]
Copenhagen, Denmark.
I remember saying, I
didn't hear anybody say,
is Brooklyn in the house?
Is Brooklyn in the house?
Is Brooklyn in the house?
I'm gonna do this
all fucking day,
until everyone
starts screaming.
[NOISE] Is Brooklyn
in the house?
Yeah!
Come on, cheer!
Is Brooklyn in
the fucking house?
Is Brooklyn in the house?
>> [APPLAUSE] Aah!
>> Is Brooklyn
in the house?
>> Aah!
[APPLAUSE].
>> All right, men.
[SOUND].
[MUSIC]
>> It's like one of
the perfect cities.
They got perfect roads.
They got perfect
bike lanes.
They got perfect bikes.
They got perfect people.
Everybody's in shape.
They got perfect trucks.
They got perfect boats.
Everything is like hey,
it's like Disneyland for
adults, who love
a beautiful city.
[MUSIC]
>> All right, you guys.
We come from New York.
Another famous boating
city in the world.
This is Frank and Frank.
>> Okay.
>> But, we're,
we're chefs, and
we're friends with
Rene Redzepi.
And we're, we,
we support the, the,
MAD Food Symposium,
which is this-
>> Oh yes, yes.
>> You know about it?
>> Yeah.
>> You know,
it's happening on sa,
Sunday, Monday.
>> Rene has brought
people from all
over the world, chefs
from all over the world.
>> Tomorrow,
7 in the morning, sharp.
>> All right, chef.
>> You're a chef.
>> We're a chef.
>> You're a chef.
[LAUGH].
>> [LAUGH].
>> [LAUGH].
>> Copenhagen has
been packed with good
restaurants, insane cooks
in the kitchen working
maniac hours for the
benefit of the guests.
These type of places
have been around for
a long time.
I don't know, I guess
it was natural that,
that we also had to have
a strong meeting place.
And maybe just
maybe you know,
maybe just maybe that the
fact that there is this
culinary zeitgeist in
Copenhagen at the moment.
If it wasn't for all the
great restaurants here,
maybe Matt's symposium
wouldn't be as
successful.
>> What's he's done for
the city is insane,
city for the region.
>> Hey, that's what
you sometimes,
that's what you have
to do to take, to, to,
to make, to make
strides and gains, and
to really believe in
what you're doing.
[MUSIC]
He's got all these people
now coming here from all
over the world to
talk about food.
>> So,
MAD Symposium is a, is a,
is a forum for cooks and
food professionals
from around the globe.
>> Frank had heard about
it first and then we went
on the conversion on,
on Copenhagen.
We fell in love with it.
We fell in love
with the people,
we really felt that it
was the real, the real
deal in terms of those
types of symposiums.
And that you know,
more than anything,
the knowledge and what
the knowledge would do
would actually change
people's lives in the,
in the industry
we all work in.
>> I mean, MAD is, like
the place, it's the spot.
There's great people
in the world.
They go in,
they meet, they talk,
they're on the same page,
and
then they go out to
their lands, and
their countries and they
you know, they promote,
hopefully, you know,
the right vibe and
the right thing.
We're here, man.
>> Yeah.
>> Yeah, we're good, man.
>> We got great
weather this year.
>> All right,
just one more plum.
>> [LAUGH].
>> Really?
Where are you
putting the pits?
>> On the floor.
>> All right.
>> All right.
So, Jesus we're a big
team today, man.
>> [LAUGH].
>> Holy shit.
[LAUGH].
>> What we've been
planning a year is
going to start.
[SOUND] Okay?
And for those of you, who
tried it the other years,
it's the same as usual.
The only thing that
changed is that
we put a seed in
a ground year one.
That now is a roaring
monster of expectation
and commitment
from our side.
I was getting
fed up with,
with the conferences that
I was invited to myself.
[APPLAUSE] And
instead of always fucking
complaining, I thought
okay, well, do something
better yourself then.
And that was sort of,
the seed of it.
Just wanting to have
a place where the cooks
could meet, restaurant
folks from around the
world could meet, and we
could discuss new ideas.
And, and sort of,
understand a bit,
where our industry
is today, and
where it's going.
It's our third edition.
Year one,
we had visitation.
Year two,
the theme was appetite.
This year it's guts, and
we hope that people will
delve into stories that
they usually don't
dare to say.
>> Kitchens today are
filling up with vacuum
packers, soothies, probes
and all the other stuff.
And sometimes the
instinctive part seems to
get lost.
[APPLAUSE].
>> Why Renee does it,
is because he's the guy
that wants to pull
together chefs, because
he's passionate about it.
>> I would like that
there is a monster behind
us, [SOUND] ready
to chew off on us,
if we are not staying
ahead of the game, and so
far we are staying pretty
much ahead of the game.
>> Noma and Rene have
spawned the movement, and
a consciousness, and
on another level.
>> Noma, to be honest,
popped up on my radar,
when it became the top
restaurant in the world.
And I would love to say,
that I knew about it
before it got big,
but that's not true.
People here, like is, la,
as is happening in
Mexico, or in Brazil, or
in other countries.
Sort of, stop looking to
Europe, to like France,
or, or
any other country and
started looking
within and
trying to do
something with that.
And trying to express
themselves with what,
what they had
around them.
>> Good morning,
everybody.
Are you ready for
MAD three?
>> Yes!
>> They're ready to
let you into
the tent now.
>> Welcome to the third
annual MAD Symposium.
[APPLAUSE] In terms of
the speakers that come,
it's not only superstars.
>> I think Rene probably,
brought me here because
he wanted to up
the black gay Jewish
population of Denmark-
>> [LAUGH].
>> By a new high.
I think that it,
it really makes
me feel welcome.
I don't always
feel welcome,
in culinary circles.
Especially at home.
[NOISE] [APPLAUSE] It
can be very nepotistic,
it can be very closed,
and very velvet rope.
And there is this cult of
personality around the
idea of being a popular
chef that I don't the
democratic socialist in
me does not agree with.
I'm learning from every
continent in the world.
And every type of man and
woman is here.
And all educating
each other.
>> Most conferences
are still dominated by
programs where chefs
basically just cook
a dish, demo it, and
show off what their, what
their new invention is,
what their new trick is.
Here, there's practically
none of that.
It's a forum for ideas,
and for knowledge.
>> And if I'm not doing
physics today, if I'm not
doing quantum theory,
it's because in the 80s I
started to get a gut
sense that something was
very wrong with our
agriculture systems.
>> The commonality that
the, that everybody has
is that everybody that's
here is a leader of
a constituency of their
circle of influence.
And you can turn
around to anybody and
strike up
a conversation and
that conversation you
find out, he's writes for
the Times, London Times,
or he writes for
the or this ones,
you know, is curated.
So that the real
heads come,
they get the information,
they go out and
disseminate it
to the world.
That's the genius of what
he's doing with his
number one status.
>> I was like you know,
everybody who's here
is like top level of
pi, people.
Like you know,
this is not this guy
yakking on
a bunch of bones.
>> My partner.
Frank, Frank.
Frank Falcinelli,
Frank
>> I'm just
American, I mean.
>> Italian-American,
Italian-American,
>> Italian,
Italian, Italian.
Italian, okay,
we're all Italian.
>> And I hate the,
I hate the term larger
than life character, but
Dario is certainly
that and
that was clearly
on display at MAD.
he's, he's sort of, this
consummate craftsman.
he, he spoke about
the dying breed of,
of butchers and
of people that
actually engage food,
that have
a connection to it,
that have been following
a tradition for
decades and
centuries that goes
back generations.
>> Yeah, Dario Cecchini
was really had a,
had a serious impact.
>> That was amazing.
That was the best
presentation, ever.
I mean, for me, and
everything I've seen, I
mean, I've seen them all.
From, from the first one,
to this one.
This guy, this guy
blew it away, man.
>> My family have been
butchers for 250 years.
In a butcher's family,
the kids are brought up
eating, what other people
don't want to buy.
>> When he,
I think when he pulled
the heart, the liver and
the lungs out, and he put
that on the table and
he just looked at it and
he's like, that's it
right there, man.
>> [APPLAUSE] That's
gonna be a fucking hard
act to follow
[APPLAUSE] Santos Dan.
>> [LAUGH].
>> [APPLAUSE]
That made me,
that made me cry, man.
That was incredible.
Oh, oh, oh.
>> Thanks.
>> Incredible.
>> Thanks.
>> No.
But I've been to
three of these.
That was the best ever.
>> Oh, you're so kind.
>> Okay, he say-
>> Its not being kind.
>> [LAUGH].
>> Its real man.
Did you know,
when you stand up and
you're like I'm fucking
glad I'm Italian man.
[LAUGH].
>> Frank and I really
aspire to you know,
study as, as you know,
like you look,
if you look at yoga
as a practice, or
if you look at being
a chef as a practice.
You know, to prove we,
we aspire to
the practice of,
you know, what Alain
Ducasse has accomplished,
John George has
accomplished,
these great
operators who.
>> Yup.
>> Not only use their
back and they use their
wit, but they use their
intelligence and
their business sense.
It's to become greater
than the guy that's
just the cook.
>> Guys,
we have Alan Ducasse.
[APPLAUSE] So at
the symposium this year,
the biggest star
of them all.
The shining,
the shining star,
the number one is
definitely Alain Ducasse.
[APPLAUSE].
>> Ducasse's probably,
you know,
he's he's in
a class by himself,
let's just say that.
You know,
he's Ducasse's class.
[APPLAUSE] 90% of all the
cooks in the audience,
they just wanna swoon
over Alain Ducasse.
>> [FOREIGN].
>> [FOREIGN].
>> Right.
>> [FOREIGN].
>> [COUGH].
>> You know, talking
about stars stars is,
is, is not something
in itself.
It's good to have them
but we can live without.
And you know, to him what
is much more important is
the relationship that
you are developing years
after years, or
time after time with your
clients, but
also with all your type-
>> Your staff.
>> Of purveyors.
Your staff,
your collaborators, and
you know, the fishermen,
the the foragers, and
you know, all the people
that you, you have to
live with, you live
with with pleasure.
>> It was the,
it was everybody looking
at the top, like, and
now you have a guy
like Alain Ducasse,
who's looking at the raw
grass roots coming up,
what's going on.
And food movement
was about all
these young chefs and
it's about sharing ideas.
>> [FOREIGN].
>> And-
>> [FOREIGN].
>> And being invited
here, you know, by, by,
by you and
sharing with you and
exchanging with you is
a perfect example of,
of what he is really you
know, super happy to do.
>> [FOREIGN].
>> So, thank you again.
>> [FOREIGN].
>> So David and
Rene thank you.
>> [LAUGH]
>> [LAUGH]
>> Thank you so much.
[APPLAUSE].
>> We participated
in a study
about carbon footprint.
>> Chris Ying asked them
he was doing a a project
on carbon emissions at
restaurants which is,
which seems to be an area
that's quite unexplored
and, and
should be investigated
a little bit more.
>> You know,
I go on at 420.
That's, I think they
do that on purpose.
I can't believe it, man.
I'm wanna go change.
>> So, I wanted to invite
Rene from Noma, and
Frank Castronova and
Frank Falcinelli from
Frankie's in New York to
come up, and, join us for
this next presentation.
[APPLAUSE] [NOISE].
>> [COUGH].
>> [APPLAUSE] So,
I really wanted to
see how bad a meal at
a popular New York
restaurant that I
would maybe go to,
instead of
cooking at home.
Or maybe I would
choose to cook at
home instead
of going out.
How close it could be
to being, as good for
the environment as
eating at home or
maybe better than
eating at home?
>> It was us and Noma.
It was Frankie and
Noma that put us up.
And they you know, went
through our garbage and
how much garbage you use,
and
how much electricity
you use, and
how much gas we use, and
water, and everything,
and how much you know,
waste we create?
And we did
extremely well.
>> Frankie's is
one kilogram of
carbon dioxide away,
that's, it's so close.
It's within striking
distance of,
of being able to
say you know, with,
with a little nipping and
tucking here, or
whatever like,
we're, if you eat at
our restaurant tonight,
it's better for
the environment than
eating at home.
>> It was enlightening.
It also made me
think about what,
what more we can do.
>> You know,
we like to be a part
of production at MAD.
Like in any way.
>> Oh, you guys shucking?
You guys are doing
fucking jalapeno man.
I, I wanna get
in here man.
>> Yeah.
>> And just anything
you want wok station,
rock station,
I'll fucking do it man.
[LAUGH].
>> [LAUGH].
>> [LAUGH].
>> And also it's
nice to be part of
the contribution,
when people are eating,
because it's the most
memorable part of
the afternoon, other
than the presentations.
[NOISE]
[CROSSTALK].
>> Our job mission was
just to make food, so
we like,
we made the lunch.
It was with family meal.
For 600 of the best
chefs in the world and
food journalists and
everything else.
[CROSSTALK].
[MUSIC]
>> How's the world's
most exciting buffet?
>> [LAUGH].
>> And it went, it
went it for miles, man.
I was like, holy shit,
we cook for
600 people in an hour and
a half.
And again, it's not like
it's some street fair or
something.
It's like the chefs.
It's crazy.
It's good for me and,
and, and my piece of mind
to know that anything
is possible.
I think
Mission Chinese Food and
the whole scheme of
things it's more about
like a team of people
that have worked with us.
So the team I
brought with me this
year is Zach Swemley.
He's a chef that was in
Mission Chinese Food
in New York.
Angela Executive Chef,
broke her leg and
couldn't be here.
She's with us in spirit.
And it's hard,
that was hard for me.
Because Angela's
like my right arm,
you know,
like my left arm.
She's like
everything to me.
And yeah, [NOISE] we
brought Jesse Koide from,
from San Francisco.
The chef from
San Francisco.
Anthony Myint,
my business partner, and
the guy that
helped me start.
We started this whole
thing together.
And then, one of my best
friends in the world
Brandon Jew, who is
basically the reason they
started making
Chinese food.
He kinda introduced
me to such of food.
A ton of helpers
from Norma but so
the Franks helped us out,
today.
They, they said
we'll help you cook.
We'll be there.
I didn't think
they literally,
meant that they
would help us
[LAUGH] cook but
they did.
Jesse, So I'm, I'm,
I'm your,
I'm your team partner.
>> Want some shrimp?
>> Yeah, don't take
all the shrimp, man.
>> I only got one load.
>> Yeah,
that's all we got.
>> It's fucking
unbelievable.
>> It's hard, man.
I mean it's work.
You know,
we sweat our ass off.
That was the last,
last time.
>> Everybody get
in fuckin line.
[LAUGH].
>> That was a lot
of work but
I've got to say the, the
real hard part about that
whole thing was
the preparation [LAUGH].
We did the you know,
we had fun.
They, they didn't
realize those guys
busted their asses
in doing prep.
>> All right we're
in business.
>> [CROSSTALK] We're
opening the restaurant
and why
does Frank want to give
me all this information?
Why does he want to
help me so much?
I don't understand.
What does he
want out of it?
And, and,
the answer's nothing.
You know, he just,
I feel like Frank,
Frank Falcinelli, he,
I think he really enjoys
things that are new, you
know, and also ushering
people into this,
cuz he's been through it,
he's seen it.
The energy gets passed
around this, when and,
and he gets excited and
you get excited.
And you get to like
feed off of each other.
And it was always just
a good burst of energy to
have them.
And if you're following
them around I'm sure you
see like, they're just
the most happy, energetic
you know, they're
really great people.
>> The Biz.
How you doing, Biz?
Biz?
>> He's the hardest
working man in
the restaurant business
>> He shares
the spotlight.
He shares the stage.
He shares his, yeah.
>> Well, I just was
a firm believer that you
have to give back to
people that help you
get wherever you go.
And if, again like
I said earlier,
I wouldn't have
been able to open
the restaurant without
you guys cuz there's no
handbook to opening
a restaurant.
>> You know,
I don't know.
Its like, it was
an amazing experience.
>> I mean, Alain Ducasse
was queuing in line.
Like he was waiting
in line for seconds.
It's like [INAUDIBLE]
that's insane.
>> It's like when
is that last time
that Alain Ducass waited
in line anywhere.
[CROSSTALK].
>> He makes the line,
he doesn't wait in line.
>> I know, so.
>> Yeah,
that was great, man.
Yeah.
>> And it's insane and
then you know, the more
you think about it,
like it doesn't really
hit me on that,
that happen,
it went by so fast.
>> Yeah.
>> But like, you know,
just having people there.
You can, like,
enjoy this.
[APPLAUSE].
>> You know, it's an
honor, a privilege, and
it's, you know.
If anybody's gonna do
it it's being Frank.
>> Yeah.
>> That's being Frank.
You find yourself in that
situation with the best.
>> Yeah, it's a great
experience, it's a plea,
it's a iii, it's
a pleasure, and an honor.
And, and, you know, I,
I just wanna make sure
it keeps going on.
>> Life is just a dream.
>> I used to read
Word Up Gourmet magazine.
>> Yeah, it's true.
>> We bring the fun.
>> [LAUGH] Yeah, exactly.
We bring the fun.
>> F, for Frank,
and Frank, and fun.
[MUSIC]
>> What are we doing
in this episode of
Being Frank in Peru,
Frank?
>> We're gonna do a
little Lima with Gaston.
We're gonna go to
Paracas Bay and
dive for scallops.
>> Whoa.
>> [SOUND].
>> And we're gonna go to
Lapidos in the Amazon.
>> What is that?
>> What the fuck is that?
>> I don't know.
>> Oh, God.
>> Hope we get some
prosciutto here.
>> The ingredients are so
specific for
this landscape.
>> Where else are you
gonna taste that?
>> Nowhere, man.
>> [LAUGH].
>> All these different
chefs that we met on
this trip,
that they're all doing
it in their own way.
>> Pedro Miguel's Amazon
cuisine and
Petrillo Martinez's
cuisine.
[MUSIC]
Turtle soup, man.
>> Great, Frank.
>> This is high
end gastronomy,
ladies and gentlemen.
>> Welcome to Peru.
>> We have thousands and
thousands of ingredients
to discover and
put on the table, and
it's just the beginning.
[MUSIC]
