How to pronounce “bayless” in English

Rick Bayless: Seven too.

Rick Bayless: Well, thanks first of all to everybody that's here.

Rick Bayless: We've shared a lot of them through the years.

Rick Bayless: It still is.

Rick Bayless: Well, the way I -- I wouldn't say that I "fought" it, 'cause I'm not much of a fighter, but I try to seduce people with flavor, number one.

Rick Bayless: Story is everything.

Rick Bayless: And when it says "medium heat" -- to some people -- I've been with -- I used to teach a lot at the Culinary Institute of America up at Greystone and a lot of professional

Rick Bayless: What is that?

Rick Bayless: It was the big elephant in the room, was it not?

Rick Bayless: Ooh -- gosh.

Rick Bayless: -- we've come out of the kitchen.

Rick Bayless: The, the one thing that I always think that we as chefs have the opportunity to do – and, and I cooked the last state dinner at the White House.

Rick Bayless: Absolutely.

Rick Bayless: Okay, but before that, I have to tell you a story about Olivia, okay?

Rick Bayless: Olivia is just -- she likes to throw parties too, okay?

Rick Bayless: And all of a sudden, and all of a sudden, we're not paying any attention, but we haven't finished our food yet.

Rick Bayless: And we're going to the farm beforehand, so that's gonna be really cool.

Rick Bayless: So that's, that's going to be super-cool.

Rick Bayless: Well, I don't -- you probably shouldn't hold your breath.

Rick Bayless: Yeah, we have -- I can't tell you right out the exact number, but there's six or eight people that have been on our staff for over 20 years.

Rick Bayless: So not -- but it's because I think we offer kind of balanced place to work and you don't have to feel like you have to work 80 hours a week and stuff like that.

Rick Bayless: How nice.

Rick Bayless: Well, it's really interesting because the first thing that comes to my mind when you ask the question is dairy products.

Rick Bayless: I love it too.

Rick Bayless: I have a small greenhouse, okay?

Rick Bayless: Right.

Rick Bayless: Thank you all.

I have my problems with Rick Bayless but only because of an incident that happened between me, him and Jonathon Gold the pulitz--, the Pulitzer Prize winning food critic where he

Kennedy never opened her own restaurant but Bayless did, great food, never ate at Red O, though.

Olivia Wu: And you did… Rick Bayless: I chose to do an homage completely to what Michael Chiarello had done with some

What do you think of chefs like that or like Rick Bayless who, you know, is a white boy from Oklahoma, worked in his parent’s barbecue spot and then really just fell in love with

Are you gonna hold it against Kennedy and Bayless and the Two Hot Tamales?

Rick Bayless: And I'm gonna steal this from another author, very famous chef who gave

You were the one who -- Rick Bayless: No, they were.

Rick Bayless: Chef's Collaborative -- working on – working with chefs primarily.

Rick Bayless: Oh, I'm eating at Manresa tonight.

Rick Bayless: Well, yes.

So anyway, and then Maggie Bayless, who's one of the partners at ZingTrain, our training business, who, actually, I was just talking to on the way

Yes, well I've worked with Rick Bayless, with the great specialist of that.

It was Lydia Bastianich, Rick Bayless-- It's for his 80th birthday, so.

And actually, Rick Bayless did three different types of ceviche.

Rick Bayless: Yes.

The reason I work with them is because of my guest today, actually, who's Maggie Bayless from Zingerman's.

For as long as we've known him-- because we interviewed Rick Bayless for all of our books-- we had never seen him do this amazing pose before.

That, those traditions didn’t really penetrate the mainstream of the united States until, really, the 1970s and 80s with Rick Bayless and Diana Kennedy and other chefs, you know,

Michael Brown: Yeah and I really regret it, guys like, chefs like Diana Kennedy and Rick Bayless, and, you know, Two Hot Tamales

Rick Bayless: You could do it a lot easier here than I can do it in Chicago.