Food Network Obsessed

Sophie Flay on Forging Her Own Path & Father-Daughter Dynamics

Episode Summary

Sophie Flay, daughter of culinary icon Bobby Flay, shares why she chose a journalism career over following in her dad’s footsteps and tells us her favorite types of stories to cover in the Los Angeles area.

Episode Notes

Sophie Flay, daughter of culinary icon Bobby Flay, shares why she chose a journalism career over following in her dad’s footsteps and tells us her favorite types of stories to cover in the Los Angeles area. She talks about her experience covering the Olympics in Beijing and Pyeongchang, and why she is drawn to stories of ordinary people doing extraordinary things. Sophie talks about what it’s really like to work with her dad and why she sometimes avoids calling him for help in the kitchen before sharing her favorite go-to meals. Sophie recalls memories of watching her dad on television and why she hated when he would lose in a competition. She reveals who chooses restaurants when she goes to dinner with her dad and what their new show, Bobby & Sophie on the Coast, is all about. She shares what it’s like filming and working with her dad, teases some of her favorite food spots that are featured on the show and shares her thoughts on why she thinks her dad is such a talented competition chef. 

Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed

Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network

Follow Food Network on Instagram: https://www.instagram.com/foodnetwork

Follow Jaymee on Instagram: https://www.instagram.com/jaymeesire

Follow Sophie Flay on Instagram: 

https://www.instagram.com/abc7sophie/

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/sophie-flay-on-forging-her-own-path-father-daughter-dynamics

Episode Transcription


 

MUSIC: 

Cue Food Network Obsessed Theme song. Our host, Jaymee speaks behind the music bed of an upbeat piano

Jaymee sire: Hello, Hello and welcome to Food Network Obsessed. This is the podcast where we dish on all things food with your favorite chefs, food influencers, and food network stars. I'm your host, Jamie Sire. And today we have part of the food network family with us talking about what it's really like to be the daughter of a culinary icon and the food adventures they share together on their new show. She is a journalist, a foodie and she has a new show coming out later this year called Bobby and Sophie on the coast. It's Sophie flay!

Music:

Cue quick, 12 second pop-beat Transitional Music bed, moving from intro to the interview

Jaymee: Sophie. Welcome to the podcast. How are you doing today?

Sophie Flay: Thank you. I'm great. I'm so excited to be here.

Jaymee: Well, we are so excited to have you, and of course we're going to get to all things Flay dynasty and food, but I personally love that you are a fellow journalist. You are currently working as a community reporter for ABC seven, Los Angeles. What made you decide to pursue journalism as your career path?

Sophie: Yeah, I mean, I've always loved storytelling. I've always been really drawn to it, you know, every industry and every aspect. My parents have always loved the news. I grew up with them, watching the news constantly on morning shows. My dad, was on CBS for a while. He's done so many spots on Today. So, I've always been, watching it on TV or watching it from the backstage, which is such an amazing way to be able to really experience it. And I've also, you know, always been really drawn to being able to tell someone's story. I don't take it for granted. The trust that someone gives me when, when they allow me to tell their story, it's such an honor and the truth is really important. Everyone's truth is really important. So, you know, that's kind of how it started and that's how I feel about it today.

Jaymee: Yeah, absolutely. I love that. You mentioned, you know, storytelling because that's always what I say my favorite part about my job is as well. What are some of the favorite, you know, stories you've had an opportunity to tell so far in your career?

Sophie: One story that always sticks out to me is, you know, during the pandemic street vendors weren't allowed to be on the street, they weren't allowed to be working during the very height of the pandemic, because you know, we didn't know if it was safe. And there was a street vendor in east Hollywood who was not making any money, but regardless wanted to give back. And he, every week would feed a hundred people, you know, he'd roll out his cart. He'd make casidias, chicken tacos, he'd roll his cart and feed 100 people for free. Wow. He couldn't even afford to keep his lights on half the time. I mean, he was just doing it because he cared, and he felt like someone needed to and that's a story that will always stay with me.

Jaymee: No, that's a great story. And I think for me anyways, I always preferred that kind of news reporting to maybe covering all the breaking news. I had a lot of coworkers who loved that, who thrived on it, but you know, I think the stories like that were ones that really, make an impact on you and hopefully others as well. What are some of your favorite subjects to cover in your role?

Sophie: Oh, that's a great question. You know, I'm new in my career, so I am just kind of learning the ropes. I feel like still, I've been here for about three, almost four years now, but I like to do a little bit of everything. You know, breaking news, like you said, it could be chaotic, but really fun. You also get to be at the forefront of history often, you know, you can't trade experiences like that, but I think my heart really lies in some of the feature reporting that I get to do. You get to know, people on another level that you never would've expected to meet. You get to really understand a neighborhood or a story, or, you know, the foundation of a restaurant that has been in a neighborhood for decades. It's being able tto learn about those people and tell those stories, I think is my favorite part.

Jaymee: What does your day to day in that role look like? Are you enterprising, coming up with these story ideas? Is it the assignment desk giving them to you or a little bit of a mixture of both? Like how does your day to day unfold generally?

Sophie: You know, I'd also love to know your answer on this one too, but for me, most of the time I'm pitching all my own stories. Occasionally, of course they hand me stories that I need to go do, but you know, I wake up either have a story that I've already set up or, have a story that they've given me, make sure my equipment's charged, head out, go film everything myself. Sometimes I'm live. So sometimes I'll have a photographer helping me, but most of the time I'm filming everything myself.

Jaymee: Wow.

Sophie: Head back to my apartment, edit, write the script, put it all together and send it into the station. And sometimes it's one story. Sometimes it's two kinds of whatever they need.

Jaymee: Wow. I mean, that's incredible. I mean, that takes me back to like my early journalism days back in my hometown in Montana where I was doing all that much heavier equipment back then.

Sophie: Right, right. I know now I'm filming on an iPhone, which is crazy. 

Jaymee: Oh, wow. So, you're doing all of this work on your phone.

Sophie: Sometimes I have like a Sony camera, but I try to only use my iPhone. I mean, the quality's great and it's a lot lighter.

Jaymee: Yeah, no, it is great. And no, I love that you're going out and you're finding these stories on your own and really telling the stories that make an impact in your community. But you've also had the opportunity to work on two different Olympics. Rio in 2016, Young chung in 2018. What were those experiences like for you?

Sophie: Yeah, so that was while I was still in school. I interned for the Olympics twice, which was the most incredible experience I've ever had. I mean, you don't sleep for literally a month straight. You're working on what feels like 24/7. But again, you are sitting, you have a front row seat to history. What I love about the Olympics is that it's a time when everyone comes together, there's so much unity in that one month, and a week, however long it is, and spirit. And you know, it doesn't matter that you're not getting sleep because you have so much energy. The adrenaline is rushing through you. You're seeing these people who you might pass in the street that look like everyday people that are doing extraordinary things. I mean, I always say that I'm really drawn to ordinary people doing extraordinary things. Those are the stories I like to tell. And there's no better way to catch something like that or take a front row seat to that than being at the Olympics. It's the best.

Jaymee: Oh, absolutely. I mean, I'm envious. I've worked in sports broadcasting, you know, for most of my career and have not had the opportunity to cover an Olympics. So that amazing that you were able to do that as an intern. Did you get to sample any of the local cultural cuisines or were you too busy? You know, interning.

Sophie: Unfortunately, not really. Although I will say every once in a while, in piong Chang, there would be like a break and we would eat a lot of fried chicken and beer, which I had no idea was very common there. Yeah. and, you know, like the go-to bar food, so I ate a lot of that and I also, I had a lot of Ubey lattes, so sweet potato lattes and piong Chan. Those were great.

Jaymee: All right. You said it yourself. You are still so early in your career. What is your dream job?

Sophie: Oh my God. I mean, I'd love to go back to the Olympics one day and be able to tell some of these stories, because like the, the possibilities in storytelling, there are endless, especially when it comes to this feature reporting. So that would definitely be a, a dream job for me, for sure.

Jaymee: All right. Well, we'll keep our eye on that for you, but you are also a fellow podcaster. You Co-Host Always hungry with your dad where you both cover everything from how to host a dinner party, to the essential kitchen items and tools everyone needs as you enter your mid-twenties, how often do you find yourself looking to your dad to kind of help navigate through these various life skills?

Sophie: Like any life skills?

Jaymee: Yeah, I mean, yeah. Any for sure, but particularly in the kitchen,

Sophie: In the kitchen. Yeah. I mean, here's the thing my dad always says, like, I just started liking to cook like, that's a new thing for me. And my dad always says like, you don't call me when you have a question about food or when you're in the kitchen, like, why is that? And I'm like, because every time I call you, you're like, oh my God, Sophie, why are you doing it like this? What, you're going to cut yourself. Like his hand are on his forehead for 45 minutes. And I'm like, all I needed to know is how to make an artichoke. It can't be that hard. So, I definitely turned to him for recipes all the time. But you know, it's like any conversation you have with your dad, sometimes you just annoy each other.

Jaymee: absolutely. I mean, how did your first dinner party go?

Sophie: Oh my God. It was really good. I cheated a little bit and I ordered prince street pizza.

Jaymee: Okay,

Sophie: I had a dinner party for my birthday. I celebrated with a bunch of my girlfriends and I invited them over and I ordered prince street pizza, but then I made some pesto pasta. I made my own salad. I made some broccoli I think random, but things I knew how to cook, things that that I'm comfortable with. And it went really well. I was very surprised, nervous, definitely overcooked because of how nervous I was, but it was great.

Jaymee: No. I mean, I think as a host, your worst nightmare is running out of food, right? 

Sophie: Oh my God. Worst nightmare.

Jaymee: I think that's actually good advice though, have something that is a sure thing. Yeah. Ordering the prince street pizza and then have a couple things that you're going to add to it. So, everybody's going to be happy with that. No matter how the other food turns out. You're good to go with the pizza,

Sophie: Always a win-win

Jaymee: What are some of your go-to meals that you cook at home?

Sophie: I make a lot of pasta. I love panela vodka. That's something I'm very comfortable with. And if you listen to our podcast, I talk about how my favorite Panela vodka recipe is from TikTok, and l this 19-year-old kid on TikTok, he does an amazing job. I love shrimp tacos. I make shrimp tacos once a week. I love making breakfast tacos. that's another thing for me. Yeah. I think those would be my go-tos.

Jaymee: How, how does your dad feel about you getting your recipe inspiration from TikTok?

Sophie: You know, I think he gets that 

Jaymee: That's the future? 

Sophie: Yeah. Like, you know, I get a lot of recipes on social media, some, you know, half big harvest posts something and I'm like well, I guess I have to make that now it looks insane. You know, that's how I think that's kind of how it works. Of course, we have great opportunities to find recipes from food network. And I have a great resource you know, right on my phone. I can call my dad in two seconds, but social media is the way the future is in terms of getting recipes.

Jaymee: You said that you just kind of started getting into cooking recently. I mean, do you feel pressure, or this like expectation to be a great cook because of who your dad is?

Sophie: No, I really don't

Sophie: Good, because you know, I think at this point too, people know I'm a journalist. I didn't sign up to be a chef. I didn't sign up to be a cook. So, no. I don't really feel the pressure, but I definitely wish I paid more attention to when I was younger rather than been like I don't care. I don't want to cook with you. I don't want to do this. I don't like you I just, I wish I paid a little closer attention.

Jaymee: Do you remember the first meal that you cooked with your dad?

Sophie: It was either a, yes. It was either lobster ravioli or a chocolate cream pie for Thanksgiving. I don't really remember the details. Those were what we made

Jaymee: I mean, what was it like, you know, growing up and seeing him, cooking on television.

Sophie: I was kind of thinking about this earlier. I always knew that he was a chef. I always knew that he was on TV, I didn't know he was famous, that fame didn't make sense to me when I was younger. Like, my dad was a chef on TV. Like just everyone else's job sort of thing, you know, like it didn't click to me. I do remember when I was younger watching iron chef, when he would lose. I would get so upset. I was like mom we have to call him. Do you think he's okay? Do you think he's sad? Like, I just felt so bad for him. so that started my anxiety at a very young age. 

Jaymee: Thanks, dad.

Sophie: Yeah. Right.

Jaymee: I mean, do you think that, obviously you don't want to be a chef, you don't want to cook on TV, but do you think that television aspect, inspired your career path at

Sophie: Definitely. I mean today I still get nervous to go live, to be on camera, you know, it's human nature. but I think watching him for so many years kind of created this base of comfort in a sense for it to not be so scary, to not be you know the end of the world, if you mess up, which I always do. So, I think being able to watch him do that it's almost seemed comfortable to me being on a set for hours at a time. knowing that it's not glamorous cause so many people don't know that. I think it definitely gave me a good insight into what I do now.

Jaymee: I mean, nowadays, how often do your opinions on food align either on the podcast or just, you know, in everyday life? 

Sophie: I Think our opinions align very well when it comes to food. He taught me everything I know. So, I'm basically just a product of my environment. Occasionally, we disagree on things, but our opinions on food align almost too, as he

Jaymee: Who usually picks when you're going out to dinner.

Sophie: I think I do, because one, I know the spots that he likes, so I know I can win most of the time with that. I used to get nervous about bringing him places or wanting to go places with him because I wanted him to like it. But I also think because part of my job is staying in the know and finding new restaurants, new stories. I get alerts about new spots all the time and I'm always looking to try new spots. So, there's, you know, oftentimes if it's not a place that we already love, I'm like, oh, I, you know, I've heard so much about this place. Let's go check it out. And he's really, he's always down. He's really eager to, to also be in the know too. So, it's not hard to pick a spot with him

Jaymee: I mean, because of the nature of your job, do you feel like you actually have a better pulse on the restaurant, the trendy places to go, and all that stuff?

Sophie: Of course. Yeah. I'm way more in the now

Jaymee: I love that.

MUSIC:

Jaymee: Stick around because Sophie teases, what we can expect to see on her new show, Bobby and Sophie on the coast, that's up next.

Ad Break 

Cue Food Network Obsessed Theme

End Add Break

Jaymee:  I'm sure that comes in handy for your guys' new show which is coming out later this year. You guys have filmed a lot together over the years, but this new one is Bobby and Sophie on the coast, which is in the works. It's going to be premiering later this year. And in it, you and your dad, take it to the west coast, exploring, having the adventure of a lifetime. Can you tell us a little bit more about the new show?

Sophie: Yeah. I mean, you kind of put it perfectly. We are in LA you know, we are at the beach, we're in the city, we're downtown. We're, kind of all over the place. I mean, the city is so big. There's so much to show and to take in and we bring each other to classic spots to new spots, which is like the playlist that we did. We filmed in New York a few years ago, but yeah, you know, it's very similar, it's old school, new school and, you know, really getting a feel for this amazing food city.

Jaymee: Can you tease maybe a couple of your favorite experiences or places that you visited during filming?

Sophie: Yeah. I mean the, the first spot that comes to mind is broad street oyster company because my dad and I both love shellfish. We love oysters. We love lobster roll. That's one of our mutual loves and I learned how to shuck an oyster there. So that was very memorable to me.

Jaymee: Nice.

Sophie: Especially as I’m a crazy oyster lover myself. Let me think. Where else do we go? Oh, we went to grand central market in downtown. Okay. Which is a great food market. There's amazing food stalls there that change occasionally. But for the most part, a lot of these places have been there for a while. So, you know, they've made a name for themselves, even though it's a food stall. So, that was super fun too. So yeah, I'm excited for everyone to see it.

Jaymee: Yeah, no, absolutely. I mean, where else would you like to travel with him?

Sophie: Oh, I mean, we both love London. That would be a great place to go. I'm not really that familiar with the Chicago food scene. So that's another city that I would love to explore more because it does have such a great reputation as a food city. So that's definitely on my list, Austin. would love to go to Austin. Nashville too

Jaymee: Yeah. And all breakfast tacos. Yeah, exactly.

Sophie: The possibilities are endless.

Jaymee: Absolutely. I mean, here's the other thing though, I think about with this show. I mean, not everyone could work so well with one of their parents. What is the dynamic between the two of you? Like when you're working together?

Sophie: I'm very lucky. We have such a great relationship. He's very easy to work with. I think I'm very easy to work with. And it's fun. I mean, we're filming and its work of course it’s long days, it's making sure we get everything right. But at the same time, it's kind of just what we do anyway. Like when we have a day off, we're just hanging out. We are going to like restaurants all the time. We spend our days off really trying new places. We might have lunch like twice on a day off because we want to try two spots, you know, like it's not unlike us to try multiple restaurants in one day, even though we're not hungry anymore.

Jaymee: It sounds like you are part of the planning, the producing process for this show a little bit in, in kind of picking some of your spots that you want to go. I mean how involved are you in that production?

Sophie: Yeah, I'm so lucky. I mean, they really wanted me to show off some of my favorite restaurants in LA, some of my favorite neighborhoods in LA. And so, I was able to voice my opinion, give out a long list of recommendations and we went to some of my favorite spots. So, I'm lucky. Yeah. They allowed me to be play a bigger role than just appearing on camera and eating food. 

Jaymee: Yeah, no, that's super fun. And it sounds like you're going to some great spots on the show. What about spots that maybe didn't make it to the list this particular time? I always like to ask our guests this, because we have so many listeners that like to hear the recommendations from our podcast guests, from the experts. And it sounds like you definitely have that pulse on the city and on the restaurant scene, where are some must-stops if somebody is visiting LA?

Sophie: I love this restaurant in Chinatown called Vosita, it's a Filipino rotisserie and natural wine bar.

Jaymee: Wow.

Sophie: I'm loving it. it's been open for a few months now, but I absolutely love that place. I think they do a great job. It's super fun. It's in like a little like shopping mall. It's easy to miss. You would walk right by it, but it's, it's such a great place. I'm also loving horses, you know, it's kind of French inspired. Liz Johnson is the chef there. She thinks she's doing an amazing job and has, it's gotten so much traction. And so, you can find me at horses at the bar almost once or twice a week. I think they do a great job.

Jaymee: I love that. You mentioned, you know, sometimes you guys will go to lunch twice in a day, but what outside of food, what do you like to do together with your dad?

Sophie: I mean, if we're not at a restaurant we're probably watching horse racing, whether it's on the couch or it's literally at the track. Yeah. You know, he it's been a lifelong passion of his that he has gracefully passed down to me. We love it. It's so much fun to us. So that's probably what we're doing.

Jaymee: Yeah. That makes a lot of sense. 

Sophie: Yeah. I'm sure.

Jaymee: And speaking of sporting events or competition, you have appeared on Bobby Flay as a guest cohost as well. What is it like to see your dad in his element on set and kind of be part of it and trying to take him down so to speak.

Sophie: Yeah. It's funny because as I've grown up, you know, watching him, it's fun to be part of it and to feel more confident being there because you know, I've done it a few times now. Not as many times as you, but I've done it a few times. And the first time I was nervous, and I feel like obviously with having my own career on camera now, I've definitely gotten more comfortable. So that's been fun. And the point of the show is to get him beat, but there's still part of me. That's like, but Like I hope he's not sad if he loses. I don't know. I can't talk, I talk a big game, but at the same time, I still feel like that little girl a little bit

Jaymee:  Is there anything that surprised you about the show that maybe you didn't know before appearing on it? 

Sophie: Hmm, you know, I still get surprised that he has no idea what he's making before he makes it. That's the point of the show. Again, I get it, but it just shows how amazing he is. Like to be at that level to just all of a sudden enter in a food competition. Having no idea prior what you're going to make. it's truly unbelievable.

Jaymee: Yeah. No, I agree. I get that question a lot. Like, does he know? Like, is it?

Sophie: Yeah. People are always like its rigged.

Jaymee: No, he doesn't care

Sophie: No, it's not. No, he doesn't care. He literally doesn't

Jaymee: I mean, what do you think makes him so good at competition cooking? Because I think, it's something we've talked a lot about on this podcast. Like there's good chefs and then there's good competition chefs. And sometimes they're the same. I think is the case, obviously with Bobby, but what makes him so good at that competition? Like under pressure aspect? 

Sophie: Well, he's so competitive. Like he it's just in his nature, he doesn't have to win, but he's competitive. But also, I mean its something that I think my dad has tried to teach me from a very young age is that you can't trade experience and you can't trade hard work. Even though he's always been competitive. And even in his younger television career at the beginning, he was so competitive. He's only gotten better, but it's because he's been doing it for 30 years. I mean, it's what makes him so good. It's not overnight. It's not because he's friends with the right chefs. It's because he's worked hard at it.

Jaymee: Yeah, and it seems like, you know talking to you, he's definitely passed on, that work ethic to you as you were, you know, just getting started in your career, but you can definitely see that.

Sophie: Well, that's because when I graduated, and I didn't have a job, he was like, well, I guess I have to move back in while interview places. And he was like, what are you talking about? Go get an apartment and get a job. And I was like, I don't have any money. I don't have anywhere to live. And he was like, that's not my problem. We just sent you to school, go get it. So that's kind of his, that's his mentality when it comes to work and work ethic.

Jaymee: I love that. I, I had the same thing with my mom too. It was like, all right, good luck. I paid for school now it's on you. 

Sophie: Right.

Jaymee: No, I think that's good. It's a good way to set you up for success, for sure.

Sophie: Definitely.

Jaymee: This has been so much fun chatting and getting to know you better hearing about the new show. We're going to finish things off with a little rapid-fire round, and then we have one final question for you here on Food network obsessed. All right. Rapid fire-round east or west coast?

Sophie: West coast,

Jaymee: TV or podcasting?

Sophie: Oh, that's so hard, but I'm going to go with TV,

Jaymee: Stella or nacho?

Sophie: Why would you do that? Oh my God.

Jaymee: You don't have to answer

Sophie: Nacho. You feel awesome.

Jaymee: I mean the first one, you know, first try.

Sophie: Yeah. 

Jaymee: Favorite cocktail or mocktail?

Sophie: Mescal margarita.

Jaymee: yum. Favorite kitchen tool?

Sophie:  My garlic press.

Jaymee: What, what would be in your perfect picnic Basket?

Sophie: Chicken salad sandwich.

Jaymee: Okay. Like that food network star do you love besides your dad.

Sophie: Oh God. Another tough one. I mean, oh my God.

Jaymee: we don't want you get, we don't want to get you in trouble, but 

Sophie: Michael Simon. Alex sunny. I mean, the list goes on.

Jaymee: Yeah, no, they're all great. If you could open a restaurant, what would you serve?

Sophie: This is not a rapid answer, but when I was that's younger, I told my dad that I would open a 

shellfish like bar called X. And I would only serve like exotic seafood and shellfish that I probably wouldn't do today. But if I could open anything, it would be like a mezcal bar.

Jaymee: Okay. I love that favorite meal or dish that your dad makes

Sophie: Shrimp pasta.

Jaymee: Alright. So, our final question. This is not rapid fire. You can take as long as you want on this one. And we ask everybody this question, everybody obviously has completely different answers. So yeah. What would be on the menu for your perfect food day? So, we want to hear what you're eating for Breakfast, lunch, dinner, dessert. There are no rules. You can travel, time travel, spend absurd amounts of money. Anybody can cook this for you. It's your day. So, we want to hear about it.

Sophie: Okay. Love this question. Egg Benedict is my breakfast. It's my, oh my God. It's one of my favorite dishes of all time. lunch is so hard. Lunch would be, I would love a lunch at lower fish bar. 

Jaymee: What would you eat there? 

Sophie: Everything. Yeah. All of the fish. All the things. Yeah. Dinner lobster Ravioli is my absolute favorite, but I'd also have to make a pit stop at Buffalo wild wings. And eat like 30 wings mild flats only. Okay. Like, that's love it. I don't know why, but that's one of my things dessert, pistachio gelato, which would also be my dad's answer. I think Uh huh. Yeah and then like a mescal margarita or like a great bottle or glass of orange wine.

Jaymee: you have a bottle. It's your day. It's your perfect day

Sophie: Thank you so much, wait. Can I ask you one question?

Jaymee: Yeah, for sure.

Sophie: What's the hatred behind bell peppers?

Jaymee: That is a great question. I don't know. Do you have like one of those things that you absolutely won't eat. Like it just repulses you. 

Sophie: No, I don't have one of those aversions, but I think I have before, but not currently.

Jaymee: Yeah. That for me, it's bell peppers. It's always been like the smell, the taste. I would say the texture, but like all other kind of peppers. And in fact, it's a funny story. The first time I went to Gato, your dad was like, let me make you something. I was like, okay. And he brought out the soft, scrambled eggs with like the Ramasco sauce. And I was like, does this sauce have belt peppers in it? And he is like, yeah, it does. And I was like, that's literal. And he knew, he just forgot

Jaymee: But it's just like, we like to joke about that now, because literally like the first time I went to one of his restaurants to eat, he served me like the one thing I will not eat. Yeah. Right.

Sophie: Perfect.

Jaymee: I know,

Sophie: But it's okay. I'm allergic to avocado and he always forgets it and then makes like guacamole. And I'm like okay so can't eat this,

Jaymee: Can't eat this. Yeah. So, that's my kryptonite, but you know, good question. I like that the journalist ended with the question

Sophie: I saw that, and I was like, what is that? Interesting.

Jaymee: Well, thank you so much again, lovely chatting with you and all the best in your career to come.

Sophie: Thanks, Jamie.

Jaymee: Awesome. Thank you.

Sophie: Yeah. Thank you.

Music:

Cue Transitional Music, moving from interview to outro

Jaymee: Love that she turned the tables on me they're right at the end guys. It's a very important topic that we need to talk more about. Be sure to catch Bobby and Sophie on the coast premiering later this year. Can't wait to see that as always. Thanks so much for listening and make sure to follow us wherever you listen to podcasts. So, you don't miss a thing. And if you enjoyed today's episode, please rate and review. We love it when you do that, that's all for now. We'll catch you foodies next Friday.

MUSIC: 

Cue Food Network Theme

END OF EPISODE