Chef Ed Lee loves food and happy people. He joins the guys today to talk growing up in NYC, getting started young, parental doubts, the move to Louisville, and the benefits of learning by doing. Also, loan sharks and eel farms.

Visit 610 Magnolia or Nami Modern Korean Steakhouse in Louisville, KY, Succotash Prime in DC or Succotash in DC and National Harbor, MD.

The full rundown on his prolific output and press/social links are at https://chefedwardlee.com/.

2m 12s Thinking about food, not thinking about food, and not not thinking about food.

4m 11s Focus and obsession on a lifelong calling; thoughts become actions. The world before food television blew up and the internet happened featured many magazines.

6m 39s Laundromat copies of food mags as lust objects.

7m 54s Busboy, busboy, busboy, busboy, busboy, questionable loans, start a restaurant. The path to stress and happiness.

11m 50s Shocking signs people like what you’re doing.

16m 24s The art-and-business spectrum for chefs; the baffling broadness of “restaurant” as a classification.

20m 14s Corporate hot dog suits and financial desperation.

25m 47s My toilet paper comes from Cisco; my fresh, never-frozen, farm-raised eels come from Sara at American Unagi in Maine.