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  • Hello and welcome to travel Genius.

  • I'm okay And I'm Nikki Eckstein.

  • Where?

  • The travel geniuses at this week we're talking about competitive travelers, those of the folks who turned globetrotting into a school.

  • Plus, we'll be joined by Michelin starred chef and TV staple Eric Repair a lot more on this week's travel.

  • So this week we're gonna talk about a little known but totally intriguing travel subculture.

  • Competitive traveling.

  • Okay, I was going to say, And it is in honor of our friend and guest from season one who Please listen to her episode, if you haven't yet.

  • Jessica No Bongo a k a.

  • The Catch me if you can who just became the first black woman of African descent to visit every country on earth.

  • That's 195 places total.

  • So let's break this down.

  • Tell everyone waited.

  • This come from the idea of competitive traveling on what?

  • What is the gist of it, Mark, This is an entire people for whom traveling is on obsession and not just in the way that it is for you and I I mean they're logging every country trying to visit as many places as quickly as possible in a race to get them all.

  • You would think that this is a relatively new concept, considering how air routes have made the world so much smaller and more connected in recent decades.

  • But actually, this goes back to the fifties in 1954.

  • This idea of wanderlust, a desire associated with nomads, hobos it actually became a competitive sport.

  • Is this Olympic with just just competitive?

  • But I wouldn't be surprised if the IOC started looking at it.

  • Basically, a clique of frequent fliers banded together to start something called the Travelers Century Club, and in order to join members, needed tohave ah, 100 country stamps in their passports.

  • I'm already noting out, cause don't you check the stamps in your passport.

  • I love the stamps in my passport.

  • I have never been the first and who counts how many countries I've visited to you.

  • I've used those APS in that sort of slightly smug way of logging.

  • The countries have been, too, but I couldn't tell you offhand how many it is.

  • Well, either way, it's incredible to me to think that this is something that's been going on since the fifties.

  • So by 1960 There were actually 43 individuals who submitted qualifications proving that they had this 100 country checklist ready to go.

  • So they were sent Century Trust Century travelers, and they were the first ones.

  • And basically, since then, people have followed in their footsteps, trying to visit every country in the world.

  • The Traveler Century Club is still a thing with 2000 plus members and 20 regional chapters, but they there no well, not everyone in that has been to every country in the world.

  • Rights correct.

  • And it's funny because there's some controversy as to what that even means.

  • I mean, there are factions that duke it out over what qualifies.

  • This isn't fish As an official country, the United Nations says it's 193 countries.

  • Traveler Century Club says.

  • There's 321 countries and territories.

  • It's a huge discrepancy.

  • Where did that extra 130 plus countries come from?

  • And then there's an even bigger number.

  • There's a site called most traveled people dot com that lists 873 places to check off your list.

  • It's like the book 1000 places to see before you die.

  • It does sound.

  • I know that there are political reasons that the exact number of countries in the world isn't isn't locked.

  • That whether you consider Taiwan and independent country or not is as much about politics is geography.

  • But I'm sorry I'm not going from 193 2 873 I'm totally with you.

  • And in some ways I think those numbers are inflated to kind of give credence to the sport, right?

  • It's like an obsession that people can add more and more to their lists to prove that they have done more and more the they've done it better.

  • Exactly someone else.

  • And I'm thinking that is quite a gendered reaction.

  • I'm sure when you hear about this, you're thinking a lot of these guys.

  • Well, I will tell you.

  • No, they're not Jessica, who we've already mentioned, and Lexie have you come across, Lexie offered.

  • I've heard her name.

  • I don't know her personally.

  • She II profile to you.

  • You can look up the the print profile of her.

  • The digital profile of her.

  • She is the youngest person.

  • She's the Guinness world record holder.

  • Youngest person to travel to every country in the world.

  • And how old was she?

  • Mark when she said that record, she was 21.

  • That's wild now to give Lexie who do her family does run a travel agency, so she grew up in the travel business.

  • She had a bit of a jump on that.

  • By the time she's 18 she'd hit 72 countries.

  • But that's still Maur than 100 countries in three.

  • I mean, that's more than most people see in their entire lifetimes.

  • I hope that people like this understand the extreme privilege that's associated with the right to travel this way.

  • What all the challenges around this Nikki water like in terms of places people have to reach.

  • Is it the Incan inconvenience?

  • Because every country in the world isn't one flight away?

  • Well, there's so many ways to spice this right.

  • There's the people who say, Oh, it's not enough to step your toe in a country that doesn't count.

  • But then there's also the countries that are really hard to step your tone in the first place.

  • So let's talk really quickly.

  • B I O.

  • T.

  • And a acronym of a destination Most people know it is, the abbreviation might tell us what it stands for.

  • It stands for British Indian Ocean territory, but it's traditional.

  • Name is this Chagos archipelago that might be a bit more familiar to people.

  • Shigatse ins were famously forcibly settled in Britain when Britain requisitioned the islands and there is a court case underway.

  • We're not gonna get into that.

  • We're just going to say really hard to get really hard to get to because you need a permit from Britain just to step foot on this island.

  • And it requires getting like on a Navy shape.

  • It's, Ah, hole, many more than nine yards.

  • Um, and quite honestly, not much to do one see that there is, you might expect.

  • Based off of that history is gonna say that is the thing.

  • This is the most extreme version off that slight bucket list tallying sense we have when we travel.

  • And I think it's okay to want to tally your experiences as long as you're actually having an experience.

  • This toast stepping idea that people who are just thinking well, I'll go across the border from Venezuela and Colombia, and then I've got to get them both out That's not that that doesn't count.

  • I would agree with you on that.

  • I don't see what the point is.

  • It's not traveling If you're not actually seeing the place or learning about its culture.

  • I think it's a different thing entirely.

  • I think if there's anything that I dislike about competitive travel, it's the idea that the competition aspect pits people against each other.

  • Absolutely.

  • And I think if you look online, you will find that in this subculture there are sort of internecine fights about who's done water and who did it first.

  • And it is a little bit does remind me a bit of like the People's Republic of Judea and the People's Liberal Republic of Judea.

  • In Life of Brian, if anyone has seen that Monty Python, that reverend Ridiculous, we're the right people.

  • But again, I think taking inspiration from the the sense that the world is enormous and you want to see everywhere that I wouldn't fold agreed while on that note, Mark, Let's jump to our guest this episode, who has seen a lot a lot more world than most people in his particular industry.

  • We're talking aboutthe one and only Eric repair the chef of New York's La Bernadin, a restaurant that has all three Michelin stars and has had them every year since 2005 which is huge in and of itself.

  • But he's also won best chef in the USA from the James Beard Foundation, and you will know him from TV.

  • Whether he's hosting his own shows, he's a staple on top chef or teaming up with his late friend Anthony Bourdain.

  • All right, Mark, let's bring him in.

  • Eric, thank you so much for joining us.

  • And welcome to travel, genius.

  • Thank you for having me.

  • Thank you.

  • Please.

  • Now, everybody, before we start, we do want it.

  • We want to warn you, there is a procedural rule and you're gonna be listening out for this sound.

  • Nikki, that is the genius point sound.

  • It is our hotel bow and Nikki's the adjudicator.

  • I won't tell you where I pilfered it.

  • Exactly.

  • There is a hotel.

  • Every time you make a particularly amazing point, Nikki will award you a genius point that way.

  • Oh, my goodness.

  • Yes.

  • So no pressure.

  • Yeah, you're right.

  • If I don't hear anything Oh, you will feel like what, like crickets instead It's never happened.

  • Well, let's dive in.

  • I know that there's there's something that you always packed with you on your travels and people might be surprised.

  • It's not salt, it's not spices.

  • But it's another little good luck charm that you like to take with you about that all the time with me in my pockets.

  • Everything.

  • Now you have a Buddha.

  • Yeah, I'll try to you the Buddha.

  • Wow.

  • Esso just describe people haven't seen it is a clear, slightly warm because there has been a garnish.

  • Oh, my goodness.

  • How many more things are happening today?

  • You're lucky I have a phoenix.

  • So I'm just gonna take a picture of these off all of chef prepares little keepsakes.

  • But tell us how and why you started doing that.

  • I started to carry them in my pockets because sometimes it's a good reminder for me about my spirituality.

  • Um, so I'm Buddhist.

  • So the Buddha basically reminds me to be kind to people not to harm people.

  • Um, and many other things.

  • The ganache is a protection because he's a protectorate, removes obstacles or can place obstacles to protect you according to the Indian mythology and the Phoenix basically is born for from his own hushes.

  • Israel is a rebirth, so it's basically reinventing myself every day.

  • So those thanks in my book it when I put my hands in it is a reminder that's really lovely.

  • Has that scene you through any terrible airport nightmares or travel snafus That may be your lucky charms or the other.

  • They're probably really, like, Grab it in my end and play with them to be patient and to be kind to the TSA agent on.

  • You've never left them behind the security checkpoint.

  • No, but sometimes I give it to friends like you loan them out.

  • No, I give it like that.

  • You just give you an indigent.

  • Another one?

  • Yes.

  • It's a weight off being known a touch.

  • Oh, that's a really lovely sentiment.

  • Yes.

  • So sometimes sometimes people ask me like, Can you find me a Buddha?

  • Maggie, I'll take this one.

  • Where do you get them?

  • In stores when I traveled.

  • Um, everywhere.

  • And a collection?

  • Not really.

  • I have.

  • I mean, if I give you this one, I have to find another one on this one.

  • Same thing.

  • But you don't stockpile them.

  • You just replace them as a gift.

  • I have a collection at home, off big Buddhas and and so on.

  • But the tiny ones like that I don't so tell us.

  • In terms of as a Buddhist.

  • Where have you?

  • Bean tell us about the destination that is a beautiful in A for a book practicing Buddhist that you could go.

  • People may not realize Bhutan with done is absolutely amazing.

  • As a country, it's not very easy to get to from New York.

  • You have to go sometimes through Chicago and then New Delhi and New Delhi, Bhutan, and you have to spend the night in India because it's no flight when you land and so on, and that the visa is it's a bit difficult to get a bit expensive.

  • I've heard you have to pay for your visa because they don't want too many tourists right to protect the culture of the country in the country.

  • It's a Buddhist country and, ah, it's a lot of hiking to do there and a lot of monasteries to visit.

  • So a few Buddhist is very interesting.

  • If you're looking to party, is not really think you sell themselves as the happiest country on Earth, don't everybody?

  • Everybody seems to be extremely happy and, ah, I don't know.

  • It's a majestic country and blast.

  • I was by myself.

  • I lived the family in New York.

  • Amazing.

  • Did you learn any secrets of happiness from your time abroad in Bhutan that we should kind of keep in our own back pockets?

  • Yeah, I mean happiness.

  • It's it's inner peace.

  • It's being at peace with yourself and with others as any Buddhist, I suppose, very Buddhist.

  • Answer wth the But Jeffrey Powell.

  • I also want to ask you another destination that I'm intrigued by which you know very well because you spend some of your childhood there is on Dora.

  • Yes, so tell everyone about and we're is Andorra.

  • And why is it so interesting?

  • So under rising between France and Spain between Barcelona and to lose, to be precise in the tyrannies, and it's a tiny, tiny country, it's maybe like 30 miles by 30 miles.

  • You have six ski resorts and small villages everywhere and 200 legs.

  • It was a ski destination.

  • It's the pyramids, but I never thought of it.

  • A lot of the Spaniards comb French people come also to ski and a lot of British people come there.

  • How does it compare to other ski spots in Europe?

  • I mean, the people it is, there's plenty of them.

  • Puritans do not compare really with the Alps with you.

  • Look at the big reserves.

  • However, it's a lot of certain.

  • It's world.

  • The way there is very is very nice.

  • Usually off course.

  • You have a lot of snow.

  • The big difference will be probably.

  • The quality of the snow is different on the Alps because of the altitude is different.

  • So the store's knows, maybe not as light.

  • It's like comparing Utah and Colorado.

  • I've also heard that it's a duty free haven.

  • It's a great place to go shopping in.

  • Interesting to see the French people on the weekend coming to buy butter, cheese, cigarettes and a lot of alcohol because alcohol is not taxed.

  • Wait, I love this idea that the French don't buy their butter in France.

  • I just had to jump into the bell there, especially coming from a chef, that is, it's a label, and they have the Dutch, the the red cheese, like it's made.

  • It's like a ball, and it's red walks on the outside.

  • Oh yeah, they buy thousands of them, but it's a very good from what I've always heard about Andorra.

  • Luxury brands also are much cheaper there because it is, it is essentially like an airport store, but a country.

  • It's a country.

  • It's basically one big CD, I mean, compared to the rest of the villages with one loved avenue on each side of the avenue, you have stores and people show up everywhere.

  • It's amazing you have all the brands that exist in the world, so I just read an interesting block post on I don't know.

  • Some fashion block that I happened upon is I was trawling the Internet, and it made a point that if you're in the market for a luxury handbag, the price of your plane ticket slash your entire weekend trip could be offset just by not paying taxes on that handbag.

  • If you buy you that insane.

  • If you buy a beer king easily, yes, give yourself a point for that.

  • I love the video or essentially borrowing money from a luxury splurge to use on a vacation.

  • So you're basically saving money to spend on travel, and that way about that, Jeff.

  • Also tell us in terms off, we obviously want to pick your brains about food.

  • What point us to a culture that you've been to?

  • That was an unexpected find in terms off delicious food.

  • You know, we know French food is amazing.

  • We know Italian food is amazing.

  • Where have you been inspired by or discovered?

  • Has a really incredible cuisine.

  • Vietnam.

  • What I love about Vietnam.

  • I mean the food.

  • A lot of food is know about it, but a lot of tourists don't know off our fantastic Vietnamese food is it's based on fresh food, so the products are ultra fresh.

  • What you find in the streets has bean either way caught Ohara list or killed that day, and at night it's it's over and they cook immediately.

  • The food is they use a lot of herbs AA lot off lemongrass and ginger, and it's very fragrant.

  • And when you go to Vietnam and you walk the streets of the markets, the smell is unbelievable.

  • I mean, the food, the cook on the front of you.

  • They start from scratch and you all there are full and they start from scratch and two minutes later, they give it to you.

  • That's amazing.

  • So they don't like a stock pot boiling in the back that they're borrowing from or whatever.

  • No think.

  • And I think a lot of people don't realize that there's a lot of French influence in Vietnam, which makes it very interesting for food as well.

  • Yes, it's a good mixture or French culture and Asian culture and Vietnamese, especially because we're in Vietnam.

  • Obviously, the south of Vietnam is very interesting.

  • You find some major amazing villages.

  • It's a village called Joseon that is a UNESCO protected.

  • It's one of the most beautiful village.

  • I have fun in my life.

  • So when you're in a destination like Hawaiian or any, you know, more remote, remote village in a part of the world, Or maybe you don't speak the language, what are the signs that you look for when you're looking for good food?

  • How do you know that place is gonna be worth the calories?

  • I go straight to the market and other markets.

  • I walk a little bit, and then I look where the locals are when I see like someone cooking or someone selling some something that is ready to be.

  • Eat it and it's a line of locals.

  • I know it's a good spot at the market specific, so you would always go to the fresh.

  • The fresh food source?

  • Yes, and that would be the first meal you'd try and have some.

  • Would you use that?

  • Would you try and find out from those people where else you should eat or what would you do?

  • I don't like people to tell me where to go because I like to wonder.

  • I like to take my time.

  • I like to make mistakes.

  • I'd like to enjoy.

  • For me it's like freedom.

  • Soon as I find as soon as I ask someone where I'm supposed to go, I lose my freedom.

  • I'm supposed to go that way, so I never ask.

  • I just like improvised and I might, but I do that all day long, and I think that's a wonderful I got your point.

  • I think that's a very good reminder that we all feel the burden off asking and actually following our whims and also following our own tastes.

  • We have our we have instincts for what we like.

  • Yes, of course, even in a new place Absolutely.

  • Yes.

  • You mentioned that you like to make mistakes.

  • Talk to us about a time that you got utterly lost for a mistake that you made that actually turned into a wonderful discovery.

  • Yes, it was a market in Asia, And, um, I enter the market, and then someone gave me a normal.

  • Remember, the name is a kind of ah, nut.

  • And you true on it.

  • And it makes your gums and teeth road that all?

  • Yes.

  • And they they were, like, pointing at it, huh?

  • And they were like, You should take it.

  • So I started to true on it.

  • And suddenly I was so dizzy on and has, like, basically logistic effect, isn't it?

  • We've been over hallucinogenic, basically being like Super Stone.

  • Something like that on that wasn't missed.

  • That was a mistake.

  • It was definitely a mistake.

  • What?

  • Well, I had to sit down and and you know why I sat down?

  • It was horrible.

  • I sat down on the front off a store that was roasting dogs.

  • I I was, like, basically almost hallucinating on and, uh, yeah, I mean, I was paralyzed in the front of that stand on, and I was like No way.

  • They're not cooking dogs.

  • And it was Oh, my God.

  • I saw a lot of Battal nut in Myanmar, and you see people you'll have, like, brownish teeth because they chew it so much and it discolor is their teeth until and you know what?

  • One point noticed Fuller's world.

  • That reminds me.

  • I have to bleach my teeth, making me think of it.

  • You're a big Scotch whiskey connoisseur.

  • Yes, goodness.

  • L know.

  • Let's call it cover, sir.

  • Tell us.

  • Tell us about your experiences in Scotland, Pete.

  • And lots of people.

  • That's a bucket list thing to go to some of the distilleries there.

  • Which one stand out watching people know before they go?

  • Well, you don't want to go to the big one.

  • The big names you want, you want to go to the small guys.

  • And why's that?

  • Because it's after eternal.

  • Still, it's ah, the way they make Scotch.

  • It's can be like very industrial innocence, or it can be attractive and all, and and you find hundreds of them.

  • Uh, so you have to go there If you like a scotch that you drink here or that you some friends recommend you obviously try to find it on the map and try to have access to it.

  • And this is the best way to first of all, have a good testing of something very special because the process and and to learn about the process.

  • What distiller is in talking of those little distilleries gone?

  • Tell us if you've got any in your little black book share because your palate, I would trust I like Oban, which I think is pretty small and I like open because it's very pity smoky, But at the same time, he has a limit of saltiness because off the wind that brings the seawater.

  • So Bond is a good one to visit.

  • I'm gonna give you a ding.

  • I feel like this is something that people really want to dio.

  • And whenever I hear of people going to Scotland to have this type of pilgrimage, shall we say they do, they tend to just go to the big, big names.

  • So this is actually do think that as much as it sounds logical when we think about food to go to the artisanal purveyor, um, this is an area where people don't do that as much as maybe they should and the smaller distilleries.

  • They may not have visitor centers, but there, if you warn them that you're coming, they'll probably very amenable.

  • Very welcoming.

  • Dropping balls, Yes.

  • So as somebody who has come through multiple generations of food and travel loving stock, I'm curious what some of your early travel memories are like.

  • What were some of the super special trips that maybe turned you into the food and travel obsessive that you are today?

  • So I have been always obsessed with food and love food.

  • So therefore, my grand parents and my ends and my mother, everybody was cooking for me.

  • And my biggest gift that you could give me was to take me to a fancy restaurant.

  • And if I will have good grades also, that I will I will goto a nice restaurant.

  • I never had good grades, so we owe to wait for my birthday.

  • Many reasons why you became a chef.

  • I became a chef because I was always reading a cookbook.

  • Cookbooks.

  • I was not studying.

  • So what is the best?

  • What is the best cook book bookstore in the world?

  • Did you go for cookbooks?

  • Because I'm sure we've got lots of listeners who would follow your lead.

  • Well, you have one on Lexington Avenue in the nineties in New York that is called Specialized Kitchen after letters.

  • How did I not know about specialized good books?

  • The entire store.

  • It's filled with rare and popular cookbooks and all the new ones.

  • They have connections that nobody has.

  • And if the book comes out in Australia, you have it here a week earlier, and it's unbelievable.

  • Blown away.

  • I had no idea.

  • I do want to ask.

  • Obviously, you were very close to late Anthony Bourdain.

  • And he is such an icon of travel for our era.

  • Tell us about traveling with him and what you learned about travel from him.

  • Any advice?

  • I know he had his bullet proof suitcase, but other than that, what else did you learn from?

  • So we traveled quite a bit together for for the show fault that he hadn't CNN before CNN.

  • And also we had a trickle good and evil.

  • Ah, and we traveled the us with that show.

  • It was in theaters.

  • We we traveled quite a bit long trips Ah, and short ribs and, um, entity and I have very strong friendship for more than 20 something years.

  • And, uh, it was interesting because we could spend days together in the jungle in Peru and basically exchanged few world and be extremely comfortable and happy together that the relationship we had and sometimes, of course, we will speak for hours.

  • We, um we had I mean, I learned from him a lot about connecting with people.

  • Um, because he was he was genius at finding the right character that will teachers something or tell us a story.

  • He was a CZ, you know, extremely curious and an adventurous and courageous because, I mean, I remember I was not with him, but I remember in filming with the Masai in Kenya and basically like killing a goat and drinking the blood milk mixed with milk and to be part off the motorcycle cheer.

  • And I was like, Wow, you know, if you couldn't do that, I can do that.

  • Um, I couldn't, but yes, I was not within that, but he was He was, um, a mentor for me in terms off.

  • Ah, traveling and learning out to express myself on television or speaking with people and so on.

  • It taught me a lot off it at me.

  • Patients also and out to respect.

  • Um, my fence.

  • I mean, he was the respect that he had for his fence was unbelievable.

  • When we did good and evil, it was sold out in entire country.

  • They were theater off 3000 people, 5000 people.

  • At the end, we were supposed to do book signings.

  • So we will end up the show at 11 o'clock at night, and then you will see 1000 people online.

  • And I was like, Tony, I'm going to the hotel like you stay here, have re signing books until the last person and we will be there until 11 30 in the morning signing books, signing tickets, signing anything, taking picture of sense and so on.

  • I rang the bell.

  • That wasn't a mistake.

  • I thought there was something really beautiful that you said, which is that you and Tony could be in each other's company for long stretches of time and utter only a few words.

  • And I think the contemplation of travel and traveling with someone that you can afford to be silent with is a beautiful thing that allows you to appreciate the meditative qualities of travel.

  • Someone once told me that if you're thinking of taking an extended trip with a friend, you get along with very well.

  • You should go out for dinner before you go on the trip and see if you can spend the evening comfortably not talking, because that is a You can't do that with everybody, no matter how close your and a trip is about really being in the moment and relaxing and really relaxing probably involves quite a lot of not just with relaxing, though I agree with you, but relaxing requires silence and so dies.

  • The experience that you're describing about the Masai being able to respectfully engage with a culture that you don't understand requires not talking about it in the moment, but processing it and witnessing it and being respectful of it.

  • And then maybe later, maybe in a few days, decompressing and sharing it verbally.

  • Sure, you know what I mean?

  • Yeah, he ended up doing, I think that we're very old sometimes.

  • Once he actually got sick from from the food that someone offer to him.

  • He will never refuse food like someone will come and very often when he was traveling to some country where people were very home bowl.

  • Um, sometimes they didn't have a me live with it, and but it will be the guest of honor and they would give him some food and you will always accepted.

  • And I was like, Dude, oh, man.

  • And I remember story that actually I was making fun of him.

  • He ended up.

  • It was in South Africa with the Bushmen and they went toe hurts.

  • It's kind of a wild bull.

  • I don't remember how you call it.

  • It's a big let's I know.

  • Anyway, they went with the board of the bow and arrow and ah, and the killed it and they brought it.

  • They work for two days in the desert.

  • They come back to the village.

  • They did a big ceremony for Antony and ah, they basically tried to cook it.

  • But they didn't have a North would or something like that.

  • And, um, apart hug.

  • That's it for yourself.

  • Yeah, so then they gave him.

  • So it is the big ceremony, and Antony's like, facing them and they give him the best peak piece off the world hog, which is the onus off the world hug.

  • And he ate it knowing that it was not even Cook and it was going to get sick.

  • He got really, really sick.

  • But I was making always fun of United said.

  • You know what, Tony?

  • You thought you were no bowl and you wear they were with you.

  • It's no way.

  • It's the best piece of the animal is no culture in the world that it's a Nana's off.

  • And I would love to know.

  • I would love to know if which which of the listeners, if any of the listeners can tell us, can settle.

  • Was he being pranked by those Bushman?

  • You're pregnant.

  • All right.

  • Way must rob, but I But I want to know.

  • Where you going next?

  • Chef, Prepare.

  • Where's your next trip?

  • Next week I'm going to Cayman Island for your cookout.

  • Yes, To organize for the cookout Cayman cookout.

  • And then I'm going to Paris in four weeks.

  • If people want to follow your adventures on social media, where can they find you?

  • What?

  • Your Twitter Instagram wherever a Derek repair on all the plant for Instagram, Twitter and Facebook.

  • Irby, where will I do it myself?

  • Thank you for saying that because not everyone.

  • So we really will be following your adventures.

  • Thank you very much.

  • Okay, Nikki tallies up.

  • How did Chef repair school?

  • So chef got six points and what points they were.

  • One.

  • Go to Andorra, not France, to buy your butter and cheese.

  • What's and luxury and luxury goods to borrow from your splurge to pay for your vacation.

  • Three.

  • Enjoy the freedom of following your whims.

  • Don't necessarily feel like you have to follow everyone's advice or anyone's advice unless it's off.

  • I mean, maybe your hope for Scotch Lover's go small batch.

  • Just skip the big names.

  • You'll have a much better time.

  • Five.

  • Kitchen Arts and Letters The Cook Book Store that nobody knew about that's hiding right in our backyards.

  • And six Silence is golden, a lesson that we can attribute Thio, the late, great Anthony Bourdain and whose stories just completely captivated us in the studio today.

  • Thanks for listening to Travel Genius.

  • I'm Nikki Eckstein and I'm Marco.

  • Do you have a favorite travel tipple hat?

  • Or do you have thoughts on what you heard about today?

  • We want to hear just drop us a line at 6463243490 If you leave a voicemail, we might even play it on the show.

  • Or you can find us on Twitter and Instagram.

  • I'm at Nikki Eckstein.

  • That's three K's and no seas.

  • I'm on Twitter at Mark J.

  • Elwood and Instagram at Mark Elwood.

  • If you haven't subscribed to travel Jews already, I would ask, Why not?

  • But of course, you can do so on Apple podcast Spotify or wherever you get your boat.

  • And while you're at it, please take a moment to rate and review the show on apple podcasts.

  • It helps more people find us.

  • This show was produced by two over four.

  • Has Francesca Levi is Bloomberg's head of podcasts.

  • Thanks again for listening.

Hello and welcome to travel Genius.

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シェフのエリック・リパートがブルダンから学んだこと (What Chef Eric Ripert Learned From Bourdain)

  • 27 0
    林宜悉 に公開 2021 年 01 月 14 日
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