Episode 62: Karaage Chicken with Gabriel Prevost-Takahashi

OK, talk to me about your dad being an actor and a chef, because both of those seem like two separate demanding jobs.

For sure.

You know, as they are, you know, their respective industries.

But I think there's a lot of parallels between them.

At the end of the day, they're both such big performance industries.

And I take this quote directly from my dad and we share the same sentiment.

But the thing about film and with acting and the restaurants is that there's so much of like setting up the stage, right? For example, with restaurants here, you're setting up a restaurant, you know, you have the prep cooks come in at 6, 7 a.m.

and they're doing all the prep for the day.

and that's like film where you have all the crew come in first and they're setting up the stage as well too and all the set deck and the production design and and then back to the restaurants you have now the servers and the front of house staff come in and now they tweak the front house and then just like with film and then eventually the stage is set and we strike and we're now selling the restaurant items the specials you know we're getting hot plates to the customers and you're engaging with custom and the guests and and everyone and um That itself requires a performance.

And I think both require such passion and such of a passion to have any sort of execution to happen well.

And just like with acting, you know, with restaurants, you might have all the menu items, but with acting, you have to have a Rolodex of performance.

And

that's kind of like a menu, right? So both things, you set up a stage, strike, and you do the very same thing the next day.

And, you know, like with restaurants, so many things happen on the fly.

You know, maybe somebody doesn't show up for it.

The line cook doesn't come in or the dishwasher doesn't come in.

Maybe on film, we are shooting a scene, but it's not going to plan.

We blocked it, so we have to try a completely different style.

And maybe that might be a challenge for an actor who's so much about preparation, but you still have to get back to it in real time.

So I think there's a ton of parallels.

And I'm extremely grateful that my dad was in not only theater, which was his main thing, but with restaurants, because there's just so many links between the two.

Yeah.

What was it like for you growing up, I guess, watching him? Were you aware of this at the time? Or, I mean, obviously this was a big influence on you because you are where you are now, but like, you know, what was your kind of awareness like when you were a kid?

You know, my dad's my hero for sure.

I'm just so lucky to have him as this mentor and best friend and I'm extremely grateful as this artist.

OK, talk to me about your dad being an actor and a chef, because both of those seem like two separate demanding jobs.

For sure.

You know, as they are, you know, their respective industries.

But I think there's a lot of parallels between them.

At the end of the day, they're both such big performance industries.

And I take this quote directly from my dad and we share the same sentiment.

But the thing about film and with acting and the restaurants is that there's so much of like setting up the stage, right? For example, with restaurants here, you're setting up a restaurant, you know, you have the prep cooks come in at 6, 7 a.m.

and they're doing all the prep for the day.

and that's like film where you have all the crew come in first and they're setting up the stage as well too and all the set deck and the production design and and then back to the restaurants you have now the servers and the front of house staff come in and now they tweak the front house and then just like with film and then eventually the stage is set and we strike and we're now selling the restaurant items the specials you know we're getting hot plates to the customers and you're engaging with custom and the guests and and everyone and um That itself requires a performance.

And I think both require such passion and such of a passion to have any sort of execution to happen well.

And just like with acting, you know, with restaurants, you might have all the menu items, but with acting, you have to have a Rolodex of performance.

And

that's kind of like a menu, right? So both things, you set up a stage, strike, and you do the very same thing the next day.

And, you know, like with restaurants, so many things happen on the fly.

You know, maybe somebody doesn't show up for it.

The line cook doesn't come in or the dishwasher doesn't come in.

Maybe on film, we are shooting a scene, but it's not going to plan.

We blocked it, so we have to try a completely different style.

And maybe that might be a challenge for an actor who's so much about preparation, but you still have to get back to it in real time.

So I think there's a ton of parallels.

And I'm extremely grateful that my dad was in not only theater, which was his main thing, but with restaurants, because there's just so many links between the two.

Yeah.

What was it like for you growing up, I guess, watching him? Were you aware of this at the time? Or, I mean, obviously this was a big influence on you because you are where you are now, but like, you know, what was your kind of awareness like when you were a kid?

You know, my dad's my hero for sure.

I'm just so lucky to have him as this mentor and best friend and I'm extremely grateful as this artist.