0:00 How about you sook us some dick? >> Oh, what the hell's not inappropriate for a food show? >> Blah blah bl [Laughter] you guys are going at it, dude. >> Welcome back everybody to a very special and exciting episode >> of the Careful Boys where today we have >> premier 17 time Michelin starrated number one in the world. Wow. >> 6 billion Yelp reviews. Six stars out of five. >> 17 times. >> The representation of Filipino fusion American greatness here in Los Angeles, Sampa LA today to treat us out. >> Wow. >> Okay. So, >> he's back. I'm back.
0:50 >> We have our good friends Josh and Jenny from Sampa. They represent a restaurant called SA. They created this. um here to just hook up JK with some amazing Filipino food. I'm gonna go and pass to him so they can explain what's going on. But we're going to enjoy a treat today. >> Yeah. Well, first and foremost, congrats, guys. >> Thank you, bro. >> Um been watching your guys' stuff for years. >> A thank you. >> So, it's it's been a it's been quite a journey as far as us and for you guys as well, I'm sure. So, congrats, guys. So, we brought some food for you guys. >> How come they got more on the table? >> That's ████ Why is there sunflower seeds? >> Oh, so the sunflower seeds are for the tamales, but I put some on there. So, if you want extra, go for it. >> Should I take a camera and do like >> All right. So, we're going to do the tamales first. >> Wait, should we get good photos of it?
1:41 Cuz >> you got already. >> Oh, okay. Okay. >> You got B- roll here. Okay. >> All right. There it is. There it is. >> Oh, we're going to eat together like one one bite at a time. >> Of course. >> We're going to go to different units in the park. >> All right. So, sa we do Filipino American cuisine. kind of telling our story. Born and raised here in LA. Buena Park to be exact. >> Bua Park. >> Bua Park. Bua Park. >> That's Barrett Farm. >> Niscoco building. >> I got caught for graffiti in Bueno Park. >> Me too. >> Nice. >> Is this in Buen Park? Did you go over his tag? I go over my tag. >> I used to do kung fu in Bueno Park. >> Me too. Did you? >> Can I eat it? >> Yeah. So the tamales kare is pretty much an oxtail stew in. So, it's oxtail peanut butter stew, but um what I wanted to do is kind of like do a kind of fusion technique to it. So, inside is a brace peanut butter oxtail
2:33 peanut butter oxtail. Wow. >> With bok choy, long beans. It got bugong dust, which is shrimp paste. >> I dehydrate the baong for about like 2 days and then sunflower seeds for >> That's a lot of oxtail too. >> That >> Oh, yeah. Are we going in? >> We're going in. We're going in. >> Oh, we're going in. We're going in. This is really good, dude. Dude, you guys don't understand what's happening right now. This is like the finest >> fire. This is the finest Filipino dining you can get. >> The finest. >> I never had bangalanga bang bang bang, but it's really good. >> Super not worthy. >> Yeah, >> that's really good. Bangalanga, man. >> I think it's k. >> I thought he said bangalangadang. >> Yeah, he did. It's the same thing. >> Yo, that is good. >> Wow. Really good. >> So, yeah, that's a staple one. >> Dang. >> This is about to be a silent video. >> Yeah, we're not talking. >> Just shut up and >> turn the mics off. It's really good,
3:25 >> dude. This is this is a mukbang unlike any other cuz usually we just can get Sonora town or zonu chicken. >> What inspired this dish? >> Um, it was honestly it was an accidental dish. So, we had a taco night at my place in my apartment and then >> I wanted to make tamales and I had my mom cooked uh kare like the night before she dropped it off and I was like, "Okay." I didn't have any mix. I was like, "F███, let me just check in my fridge whatever I have and had kakare." So, I ripped it up and I steamed it and then all my friends were just like, "Yo, yo, you need to put this on your menu." And I was like, "Uh, I guess." But I thought was >> for me at first I thought it was kind of cheesy. I was like, "I'm reaching I'm reaching too much." And then I kind of dissected it and kind of put more thought into it and, you know, it became our staple. >> Wow. Wow. 100,000 tamales later.
4:17 >> Wow. Ah, >> it's so funny because those talking nights like you know all our dancer friends just show up for that. It was like we did what you did it every Wednesday, Thursday, once a week >> and then there was another tamalei that you did. We did an adobo once but everyone was just like >> kind of actual feedback. >> Yeah, I know, right? Don't do it. >> Adobo tamalei sounds good. >> But it wasn't like >> oh Tai >> maybe after you've had this maybe it's like that you can't go back, right? No, but the oxtail just goes so well with it because it's like they use what? Shredded pork or chicken or something, >> right? >> Yeah. >> And it just seems like a no-brainer. Like, right. >> Hell yeah. >> It's so luxurious, though, cuz oxtails like rich and fatty. >> Mine mine disappeared already. It's already gone. >> We have more. >> Also, when she says dancer friends, um, so they were also on Cabba Modern, the
5:07 same team as like Mike Song and Lawrence Cow and stuff like that. >> Um, and um, it's really important that I invited him here when Steve wasn't here. because he's just not going to appreciate number one anything at a higher echelon of good food. >> I'm coming for you. He has a ████ pallet is what doctors say. >> Yeah, he he doesn't deserve to be in the room with Filipino food anymore. >> Yeah, but he finally could have been turned because this is the Filipino food that would change him. >> Yeah, >> it will. >> But where were you were you cooking like cuz I've known Josh for a really long time. You were cooking like even way back in the day. You were you were already >> No, actually I wasn't. So when I was doing Cabba and like sixstep and stuff >> cuz I've known you for like over 20 years, dude. And I I didn't know that you, >> you know, uh I kind of was I won't say forced to cook. But after >> after dance, I was like, "Okay, I need a like a stable job. I just need a stable
5:58 job." So, you know, my mom saw like my passion for cooking as far as as far as like home cooking and then I was like, "Okay, ████ it. Let's let's go to uh let's go to uh culinary school." >> Oh, wow. >> And then I went to culinary school and then where did you go? I went to Lord on blue. >> Is that the one in Pasadena? >> Pasadena. Yeah. >> Right on top of 24-hour fitness. >> I thought you went to Dentai Fun School. >> I did. >> Lord on film. >> What's that? >> What's Dai Fun School? >> Like Like you worked there? Like you worked there? >> Yeah, I worked at Dai Film for about a year. Yeah. So that was like one of my first jobs. >> That was one of your first jobs. >> You did like 8 million dumplings. >> Yeah. So I was the dumpling guy. >> So you're perfect with that. >> Yeah. Yeah. So actually our actually my first dish that I made for sa was uh a sineigang shaolong bao that sounds got that's the dish that got us like going >> that sounds bomb too ████
6:48 >> Yeah cuz you know when I was working at Dintai fun I was like ████ man like I don't want to be making dumplings forever and then I was like okay whatever. So years later, yeah, years later, I was like, "Okay, I can't put that technique to waste." Cuz I was getting trained by like Taiwanese chefs and all that stuff. >> And I was like, "Okay, let's see if I could put in this dumpling." And when I did, >> I was like, "Oh ████ I think I found something." Cuz no one can't do that ████ You have to unless you work at Daiong. >> Yeah, true. >> So, um, >> so I put that on my menu and then that was my first dish. People were just going crazy off of that. So, >> did you bring any of those here? >> Yeah. Oh, I did not. I never seen a real calamani in my life. >> Really? >> Okay. Okay. Okay. Explain the next food so we can eat it. >> All right. So, next one. It is the spicy calamani chicken wings over here. >> Oh. >> Oh, that's >> it's it's like a Filipino lemon lime.
7:40 >> Yeah, it's a lime. >> Sour orange. >> It's a lime. Oh, it looks like a orange. >> Yeah. >> And so you could take and squeeze it on top. >> Beautiful. Uh-oh. There's something like this um in a Japanese one, too. Stop bringing Japan and everything. >> Always bring in Japan, dude. >> Just let it be Filipino today. >> Can it be Filipino? Can it be Filipino for one day? >> Can we just not care about Japan for once? >> The skin is actually very sweet. >> Oh, wow. >> Of the I don't think I've ever eaten the skin of a before. >> Are you supposed to eat the skin? >> No, really. >> All right. So, this dish right here, the spicy kamani chicken wings, is one um I got inspired uh from a Korean uh chicken place in Buen Park. >> Panchchan. Hey yo. >> Um I forgot the name of it, but >> the batter the batter the batter is crunchy like Korean fried. >> Yeah. Yep. So um I wanted to do kind of
8:31 like a Filipino twist to it. Um so kamani is a Filipino citrus. Um it's a very small like lemon pretty much lime. >> I just ate it. >> It's sour. >> And the skin. >> I ate the skin, too. >> You can eat the whole thing. The skin's sweet. >> You supposed to. What's that? >> You have to eat the skin. >> Oh, no. I don't need skin. You >> squeeze it like a lemon lime. All right. >> Japanese people, they're savages. >> Do this. >> Is it hard to find like these very uh unique Filipino ingredients? >> Uh, it is. It is. It is. >> He went to the Philippines. >> I have to go to Philipp >> Manila, you know, >> illegally smuggles it. >> Yeah. Shout out to Seafood City and Tambuli >> and Grandma's tree. >> We've had to pick Kawwan Sei off of friends trees. Oh wow.
9:22 >> Straight from the source. >> Farm to table. >> Wow. >> They're so good. >> I eat like 20 of those. Get them away from me. >> So me and Josh are actually like grew up neighbor neighbors. >> Yeah. Neighbor neighbors. >> I didn't know that. Like same neighborhood. >> Wow. Like >> you we walk through it. >> Yeah. You just got to I got to hop over one wall to get to a spot. Wow. >> I didn't know that. >> Yeah. Yeah. >> Like you found that out later. >> We found out later. >> Oh yeah, we found out later. I didn't meet him until college. >> Yeah, >> we found out later. >> And he's like, "Oh, I'm from Bordon Park." "Oh, I'm from Bordon Park." And not hella people from Bordon Park. You're like, "Oh, where you at?" "Oh, I'm at this cross street. This cross street." "Yeah, dude. This neighborhood is where I'm at." "Wait, that's my neighborhood." "Wait." >> Yeah. We literally never seen each other. >> You never seen this nerd ass walking around? >> No. >> He is not a nerd.
10:12 >> Was he fat? >> Is that Is that why you didn't talk to him? >> He was in fat in He was in fat in college. >> This fat nerd walking down the street. Oh my god, this >> guy's fattening up my neighborhood. >> Can Can I ask you this question? >> Yeah. >> Is that Lechons? >> Yes, it is. >> I love Leon. >> He said he wants to talk about it. >> Don't skip the test. Don't skip the test. >> Are you adding an S to the end? >> Lechons. Tasuka. >> Wait, what's the test? There's a test. >> No, we're doing it in the order. The order of the order of the courses. >> Oh, my bad. Was it >> Am I the wrong order? Jumping the gun, dude. >> He's like, are these sunflower seeds? Next up is the lchon fried rice. >> I was right. >> Uh so all the all these dishes are in the lunch menu for uh for sampa. So we do different menu. So dinner is
11:02 completely different and complete lunch is completely different. So this one is on our lunch menu cuz it's lunch time. >> Um so we do um we do a fried rice with this. So, lechon is a a popular Filipino dish, which is like crispy pork pretty much. Um, but I kind of want to put a a flare to it. So, I do kind of like a like French style kiing with the pork and then I fry it. So, I put a bunch of aromatics in it like thyme, rosemary, garlic, peppercorn. >> Wow. >> And then with the rice, um, you know, we added like kind of the essentials of like, you know, what I usually eat with lchon. So, there's like snow peas. Uh you got some you got some corn, garlic obviously also like some mangtomas is all purpose sauce. You got an egg right there. You got some achara which is like a pickled carrot and daon. Yeah, go for it.
11:52 >> And then my favorite part is the suka. >> Oh yeah, you got to dip the vinegar with >> little suka. Suka. >> Pass this around. Oh, you guys are already digging in. >> Um we're mixing it because the egg is rawish. >> There you go. Yep. How much how much suka do you put in? >> I >> I just dip my >> I put a lot because I like acidity, but if you like less >> I like vinegar. >> Yeah, I love I love vinegar. >> Thank you. >> Okay. >> Lechon and vinegar is so it >> pass it over here. We don't have it. >> How about you suk us some thick >> Ooh. What the hell is appropriate for a food show? My mouth full. >> You guys are going at it, dude. Can you pass me the suka suka sometime? >> That's right. You're never going to meet my mom, dude.
12:44 >> Thank you. >> That should be his own show right there. What? >> Barack. >> Oh, golly. That's vinegar. That's delicious. So good, dude. Black. >> It's a pepperc corn. >> Oh, >> I think >> this is bomb. >> We've never been so far beneath the food we're eating in. >> That's ridiculous. Actually, >> like we're like nowhere. >> You have like a whole box yourself. That's a whole box of himself. >> This is so good. >> Wow. It's really good. Really good. >> The vinegar is crazy. >> Yeah. We're not saying that cuz we're friends, but like if I found this and I didn't even know who you were, I would be telling everybody about it. >> There you go. >> I would be like, >> "Dude, this is some Filipino food, but it's not really because it's next level." >> Yeah. Yeah. Yeah. That's pretty much it in that chocolate. >> And look, sunflowers. >> Yeah. The reputation is strong, too. It
13:35 precedes itself a lot like it's >> he's like a trailblazer in the in this whole like field of >> of elevating Filipino food. Where you guys located? >> We are in the arts district >> in downtown LA. >> In downtown LA. >> Why couldn't you be there when I was living in little resident? >> You know where Earth Cafe is? >> Resident when they have the ramen place right there too. They're like right past it. >> Tatu. >> Tatu ramen. Yeah. >> Tatu here. >> It's becoming like a foodie area like uh goes there. >> So good. >> Bestia. >> Wow. >> Bestia still around. >> Yeah. Camp is around the street from us. >> Best is hella good. >> Loveia. >> Man, this is so fire. This is so good, dude. >> Really, really good. >> Wow. >> Don't worry, guys. Amazing. >> Usually for this show, I always lie. >> But today, I don't have to lie.
14:25 >> Cuz everything I eat, I always lie. >> Oh, so good. Wow. >> You're lying about eating Zaku chicken being good. But today I didn't have to lie. So I feel my conscious feels good. >> Wow, dude. >> No, go ahead. >> So what motivates you to always like try something new? Cuz you're always making up a new dish like every time. Um, so usually when I feel like uh the energy in the restaurants kind of like go I don't say going down but it's just time for a change I start kind of getting inspiration from like things that I like to eat and or even if I go to other restaurants I'm just like oh maybe if I could do a spin-off of this or when I go to the Philippines >> like oh ████ I didn't think of this dish or whatever. So I kind of like spin it to a way where how I dissect like
15:15 ingredients, components, techniques, and then kind of put into a dish and make it obviously taste good and look pretty. So um but it's just fun. It's just like it's like a dance set, right? Cuz after a while like a like a set becomes very boring and so you got to change the set, right? >> And then that's the same thing with my menu. Like after a while it's like okay for 6 months the same stuff. Got to switch it up. >> You're probably the first person who gets tired of it though. Um, yeah. I guess I guess so. Yeah. A lot a lot of my chefs are like, "Yeah, let's >> like why'd you take that off?" >> Yeah. I changed the menu like >> right now. Like really? Wow. I just learned it. >> Yeah. Like we're getting used to it. Yeah. >> But it's fun. It keeps everything exciting. Um, and then like we do tasting menus too and then like I play off concepts of like for example like we would do like uh we did a collaboration with resident. We did like a whole block party. So, I did like a bar like a
16:05 Filipino barbecue concept, but kind of like fine dining barbecue, >> but also like partying and drinking. So, you're like, "Oh, okay. That's that's a cool concept." And then another concept I like I did was like all pasta, like all Filipino pasta, cuz we make our pasta from scratch. >> And then dessert is one thing. We have a whole bar menu. That's another concept. So, we do like a spin-off of like Filipino drinks, >> but also like kind of keep it like LA, you know what I mean? >> Mhm. >> But yeah, I mean, the, you know, the ideas are are out there, right? And I talked with Anthony before we wanted to do what like a like a fast like a fast casual like sandwich spot in Buena Park. >> Oh yeah. >> Well, I don't want to say the name. >> I don't want to say the name >> cuz then somebody's in a jacket. You're you're trying to get in the restaurant business. >> We were drunk one day. We're just like >> I'm trying to get in hang out and eat with my friends business. >> Oh, dude. >> I can see Anthony doing that, bro.
16:55 >> Yeah, the restaurant business is easy, right? >> Yeah. So easy. >> Dude, I feel it. Food is rough. >> You know what city has a ████ ton of Filipinos? >> Cerritos. >> Eigor. >> Critos. >> I'm not going to say anything. They got like four seafood cities in this one city. >> Oh, definitely not Eagle Rock. >> It rhymes with Vas Le. >> Four seafood cities. There's hell of Filipinos and boss Lagos >> cuz one you have like the people that came over to be kind of like the uh casino service people. >> True. >> Like uh whether they're in the hospitality andor actually casino workers and then two you have the ninth island ████ Everybody from Hawaii. >> Yeah. Yep. Yep. Yep.
17:45 >> Mad Filipinos. >> They have a tree >> tree. They have a ████ ton of hospitals. So, you know, like the medical industry, right? >> Yeah. There's like a big ass hospital every like five minutes. >> Every five minutes. In which direction? >> Any direction you could think of, dude. >> And military cuz there's a lot of Filipinos in the military. >> They spawn. They spawn like GTA. They get drawn in. >> No, cuz there's so many like senior citizen retirees in Vegas and know their ████ knees are always blowing out and ████ So, they have a ton of those hospitals to take care of. >> Knees are always blown out. Blowing out my ass. how it is. You know how it is. >> And there's that big break dancing community. That's why there's a lot of Filipinos, too. You look really cool when you talk with the rice in front of your teeth. >> That's how you know it's I'm having a good time.
18:35 >> When when you were uh you said you were at Daiong. >> Yeah. >> And then uh did you go straight from there to Crustaceian? >> Yeah. So, I went to Crustaceian. So, I went to the sister restaurant in Orange County uh called Ani. It was in a South Coast Plaza Mall. >> Oh, wow. And then I was there for about 5 years. >> What kind of restaurant is that? >> It was like a Vietnamese like French like fusion fine dining. >> Oh wow. >> And then I literally came out of culinary school. So I was just like kind of learning literally how to hold a knife, >> how to hold a sauté pan, all that stuff. >> And then I they saw potential in me. So they kind of just kept kept me going, kept me there. Um you know they didn't want me to leave pretty much. So I was like okay I was learning. I was like I'll take full advantage of this experience. So, I got close with the owners, got closer with my executive chef, and then they promoted me to Crrestian in Beverly Hills. >> Yeah. Wow. >> Uh to reopen Crustation, and then um so
19:27 we reopened kind of taught taught me how to open a restaurant. I was like, "Oh, s███." So, this is how you open up a restaurant. I'm like, "Oh, okay." Like literally from from building it to setting up the >> Oh, so you were there for the whole process? Yeah, I was there for the whole process and then I was there for five years and then kind of just built my confidence of like, oh, I could do this ████ too. You know what I mean? Like, and then, you know, uh throughout time, you know, they took me um to like different uh different states, different, you know, countries to go cook with them. >> And then, you know, I heard their story about like how they, you know, they were like pretty much the first Asian-American, you know, fusion restaurant in um in LA. This is like years years ago and there was like barely any Asian fusion. So uh Chef Helen an she was like the the mother of fusion. Um I thought to myself like if I'm learning from her like for these
20:17 past 10 years I'm like dude I'm like I'm I'm with her. I learned everything what you know what she taught me. So so I thought about I'm like you know I could do this for you know Filipino cuisine right? So, uh, when pandemic happened, when everyone were all locked in, >> um, I saw an opportunity to be like, "Okay, I don't have a restaurant. Uh, I have this concept. Everyone's stuck at home. No one's working." I'm like, "How about if I pretend I have a restaurant and just put it into go boxes >> like ghost kitchen?" >> Yeah, like a ghost kitchen, right? So, I would do um I would cook on boxes like this and we make like custom stickers of how to reheat it. But it's played beautifully and our social media was like starting at the time and then so we like all the pictures were like you know it looked like we had a restaurant >> but uh we we did >> fake it till you make it. >> Yeah. So what happened was we what what
21:09 uh platform >> it was we did talk so reached out to us >> um and then they're like hey you should you know be with our be on our platform. Um, we're like, "Okay." And then we saw our the first time we saw our name like within all the Michelin star restaurants. >> What? >> Yeah. It's crazy. That was crazy. Yeah, dude. It was crazy. That was the That was the craziest part because we're doing this out of my apartment. >> We're doing this out of my apartment. So, they thought we're doing this out of a restaurant and then they're like, "Hey, come into our platform." So, they they put us on their platform. >> What idiot? >> And then, so I'm I'm scrolling down. We see our name. We're like, "It wasn't that far." And then it's like right next to all like the best restaurants in LA. I was like, "Holy >> ████ dude." I was like, "Dude, people are finding out about it." >> I wonder what they were saying when they saw you guys on the list. >> But this the funny part is, okay, so since we're selling out of my apartment,
22:00 um you know, we have to put the address where to pick to pick up the food, right? So people would pick up the food like they would come to uh the lobby and we would drop down the food and they're like, >> "I thought this was a restaurant." And you know, I couldn't really say that I'm cooking from my apartment. like um we're using our uh center. >> We outgrew a restaurant. This is this is a side kitchen. >> Yeah. But yeah, that was the funny part. And then like um uh I remember like, you know, we got like big names ordering from us. Uh I remember like Made in Tokyo ordered from us. He loves Ha. No way. >> Yeah. Made in Tokyo. Uh we did like uh Gold uh Gold House. Gold House. Oh, cool. >> Yeah. We did some catering for Gold House. And we started picking up. We're like tight. And then um >> Yeah. >> Yeah. I started I started I remember started seeing you guys in like lots of private events. >> Yeah. >> That's cool.
22:50 >> But then when did this happen? Because you guys have been friends for so long when >> a thing that you and Jenny joined. >> Funny. So we actually met at LA Dance Center >> when remember when I was >> the studio that >> so when we were sessioning at >> that's the studio that I was teaching at. >> So there was it was in Cypress. Uh it was in Cypress and then it was it was at the time that was like the only not only dance studio but it's like people that lived in like OC went over there >> connected to the community itself. >> So like Sixstep was there, Essence was there. Who else was there? Uh what me and Jenny were we were young so I met her there cuz we were sessioning with each other. >> How old were you guys at the time? >> 16. >> So obviously I didn't drive. So I would follow my brother around to sessions and he'd be like, "Oh, I'm going here. I'm going here." I'm like, you know, I'm sitting at home. I'm bored. I'm like, "I'm going to go with you." And that was >> yeah, >> one of the places. >> That's so cool. >> And then we found out she was trying out
23:41 for Cabba because she went to UCI. I was like, I'm trying out for Cabba and like, hey, let's audition audition together. >> That's all right, dude. >> And then after that, you know, obviously we became close. And then throughout Cabba, the Cabba years. um she went into marketing and then I went into to cooking >> and then you know I mean we were still keeping in touch but then um you know when I started doing this business I was like I need someone to help me out with the other end of cooking right >> so she honestly she just volunteered she didn't even like ask she's like hey I'll help you out >> you were just like to help him out >> yeah just as a friend and like um I didn't know how to do the LL LLC ████ I didn't know how like I didn't know how to do any of that ████ I was like I know how to cook >> and like, you know, set up a kitchen, but I don't know how to do. >> And then, yeah, >> a great combo. >> Yeah, it was cool. It was cool. >> How cool. >> Crazy. It was crazy because I think Josh, you know, obviously Josh is like a
24:31 brother to me and he was like, hey, I have an idea. I was like, okay, sure. >> Yeah, she was coming to my pop-ups before, too. And then, uh, she helped me out and, you know, >> he's like, I have an idea. And then I was like, okay. And it just snowballed. >> Yeah. Oh, ████ Oh, ████ And at that time on TV, oh ████ And I was working my 9 to5 in marketing. Like I had a cubicle. I worked at a nonprofit. >> Weren't you like in in Hollywood for a little bit too? >> Yes. >> For that marketing place. I forgot what it was. >> Yes. So >> yeah, it was on Melrose, right? >> Yes. Yes. Yes. So I was down there. So my career started in um like the Silicon Beach startups, working with a lot of YouTubers. I think that's how I met a ton >> of people in the scene, but that also meshed in with dance. >> So from there, I just like made my way around the marketing world. And then my previous job before I quit um for SAMA
25:21 was at United Way. It's a nonprofit, one of the largest in the world. And so I was there for four years just learning how to do marketing. So during the pandemic, I was just working from home. And Josh was like, "Oh, I have an idea. I think now's such a great time." And I was like, "Okay, let's do it." >> That's cool. >> Dang, dude. That's such a bold move for both you guys. >> She handles all like all the email stuff and like the stuff that I don't want to do, you know? Yeah, she's very organized. I'm not, you know, so like, you know, it's it's a great combo for sure. So, >> yeah, it is a really cool combo. >> Hey, that's freaking amazing again. Thank you so much for bringing this. >> Thanks, guys. >> Thank you guys. >> It was delicious. Where can people find? We're going to put your information in the description and stuff like that, but like throw out your IG tag, your location or whatever so that people can follow up with SA. >> Chad's here. >> Chef Josh, nice to meet you guys. Chef
26:11 Josh, nice to meet you guys. Follow us at sba.la on Instagram. Jeez. >> Oh yeah. Am I >> Jenny Valz? We will see you at the restaurant >> at uci.edui.edui.eduot. We'll see you at the arts district. Come visit us. >> Yay. >> Hi, Dad.
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