No, no, no. I'd love to hear like how do you judge that? How do you judge two completely different things?

Yeah.

So number one, if you look at what's happened on the show, just very much like you said, it started out more Eurocentric and has moved from there.

The entire industry in America has done that.

You know, 40 years ago when I started 40 plus years ago and I started cooking in New York, the only restaurants that got reviewed were French restaurants, maybe an Italian restaurant and then new American.

Right.

That was really drawing influences mostly from the French.

be indulging.

Interesting.

As you're coming up cooking, right? Now I, I started working in New Jersey and I worked in a so-so seafood restaurant for the first restaurant, and I worked there for a year and a half, worked all the stations.

Then I went to a red sauce Italian place which was okay.

Um, I learned to butcher there, which was great, but it was pretty easy.

And then I got to another place.

And by the time I got to a good...

My first restaurant in Manhattan, and I was nervous about coming to Manhattan.

Oh, okay

And then half the time you go and it's not even that good.

There's a certain buzz and a certain expectation that you get from the media.

Listen, I've done really well with media and the media, so I'm not pointing fingers at them.

But you've got a lot of restaurants that are really hyped up, and you go there, and it's like, okay.

But that's not the fault of the restaurant.

It's the fault of the media.

Now, I was in Fort Lauderdale over the weekend at a fishing tournament.

I don't go out anymore.

Please welcome Colman Domingo.

Whoo! (cheering) (instrumental music plays)

Is it good that it's going away, or do you feel like something's missing in the transfer of knowledge or?

N- no, I don't think anything's missing in transfer of knowledge.

I, I, I think that it's going away for, for the right reasons.

You know, the idea of, of getting someone to do something through inti- intimidation doesn't really work.

I mean, maybe it wor- maybe it works in the military, I have no idea.

But it certainly, it certainly isn't, isn't necessary to get your point across.

(laughs)

Um, you know, I, I, I didn't look at it that way.

I looked at what I was doing on TV was an extension of what I was doing in the restaurant.

I looked at the chefs as chefs that are working in my restaurant.

I'm mentoring them.

My judging to me isn't, is- isn't about necessarily judging, but more about mentoring, more about giving feedback.

And in the course of that feedback, clearly you are criticizing, but it's more in terms of the way I look at it as more constructive criticism with the hopes that when they leave, and we hear this all the time, when they leave that they are better cooks, they're better chefs.

Mm-hmm.