Andrew Little

00:00Welcome to Nashville Restaurant Radio, a podcast for and about the people of the Nashville restaurant scene. Now here's your host, the CEO of New Light Hospitality Solutions, Brandon Styll. Hello, Music City, and welcome to Nashville Restaurant Radio. My name is Brandon Styll, and I am your host. And we're going to be talking today with another chef. This chef is the chef and partner at Josephine, and his name is Chef Andrew Little. And we're going to talk about all kinds of fun stuff today. And he's just, if you like to break stuff down, if you like to think about how somebody's brain works, this is such a fun interview because he takes this to the next level. And when this thing all comes back, if you want to work for somebody who really cares about you and wants you to have a future, if you're making a list of places you may want to go check out, this may be something you want to listen to. So sit back, relax, and enjoy about 45 minutes of conversation between me and Chef Little. All right, so we are here with Chef Andy Little. He is the executive chef and partner at Josephine on 12 South. Andy, thanks for coming on Nashville Restaurant Radio today. Thanks for having me. So I'm so excited to have you here. You are a native Pennsylvanian. Yes. You love music. You played music. You played the tuba. You started working in restaurants while in school, and you fell in love with it. Yep, and that's the short version.

01:44So fast forward. So you went to CIA and you worked in DC with Patrick O'Connell at the Inn in Little Washington. You did a stand at Evermay on the Delaware before spearheading the Shepherd Mansion in Pennsylvania. You moved to Nashville in August of 2013, and I kind of go through this whole story because you seem to be all in on Nashville. You really love this town. Oh yeah, for sure. I mean, when we came down here to interview, in all honesty, took the interview because I had never been to Nashville before, and I thought it was a good opportunity just to visit the city. I'm not a, and have never been, a huge fan of mysticism or when people say there's just, you know, I've got to go to this place. There's just a feeling there. There's a vibe, but I still remember, you know, we got off the interstate and pulled on to 12 South. I mean, at this point, Josephine was concrete, you know, cinderblock and wood. It was still being built. The whole building was being built. It was a rainy night. I think it was a Wednesday in the summer, and 12 South was, it was pretty packed. You know, there were people out, there were, you know, people exercising, there were people walking up and down the street, the stores, and in the context of how quickly Nashville has grown, you know, people look at 12 South as what it is today, and I can say even six years ago, it, you know, it still had room to grow and certainly had grown a lot from what it was prior to that. So got here, kind of looked around the city a little bit, and really sort of fell in love with just about every aspect of it. I mean, everyone was so nice. I mean, I remember having, my wife is from East Tennessee. She grew up in Knoxville. I remember saying to her, hey, you know, this is weird. It's sort of this like Stepford Wives kind of situation.

03:46Everyone's so nice and welcoming, and we went to a couple restaurants to see what was going on, and, you know, people in the restaurants didn't know us from anyone, and were so nice, and when we mentioned that we were considering coming to Nashville to start cooking, and they were just, you know, so open, and growing up in the Northeast, everything is super competitive, and here there certainly was the feeling of everyone wanting to do a great job, but it was everyone wanting to do a great job to the benefit of everyone else, and that whole thing was very attractive to me, and it didn't hurt that, you know, around that time Josh and Eric had just gotten some really great press from Food and Wine, and, you know, Ralph and Dollars was on the Bon Appetit list, and Husk had just opened, and there were some big-time things happening in Nashville, not to mention Tandy having, you know, been here for a bunch of years at that point, and really just, man, that food, just so incredible, so the city itself, I mean, I grew up in a very small town, so one thing that was attractive to me as well was that 15 or 20 minutes from downtown, you can be in a very rural setting, and, you know, that's something that's still, yesterday I went for, I just got in my truck and went for a drive, and ended up almost to Chapel Hill, not North Carolina, Chapel Hill, Tennessee, and, you know, those types of things, those types of, that ability to be able to be in a, you know, creative, artistic metropolitan center, and then turn around and literally within minutes be in the middle of a rural setting is fantastic, so yeah, I mean, Nashville's home. My wife and I just bought a house two months ago, great timing, you know, we have met so many great people, and it just, you know, everything about Nashville and

05:52middle Tennessee just feels so great to us. I moved here in 1988 and started working in the restaurant business in 1997. My first job was at Jay Alexander's on Whitebridge Road, which was the original, there's only two Jay Alexander's at that time. I've been doing it in this town for really a long time, so when people come to town who are chefs, or when you have just these people that come in, there's this weird feeling that you can get. Some people are here like, well, we're gonna test out Nashville and see what it's all about before we move on to our next big thing, and everything that I've learned about you seems to be, we moved to Nashville and we're just completely immersed in everything that is Nashville, and we consider ourselves Nashvilleians. We don't forget our roots, where we came from, but you guys just really seem to be the epitome of what a Nashville chef-owned restaurant looks like. You know, your wife is the journal manager of Josephine. Yeah, and Somalia as well. Oh, wow. So, when you come to Josephine, you're gonna see us there. Yeah, and I, you know, I guess to kind of circle back to your thing, this Nashville is not, you know, not a stopping point for the next big thing. Nashville is the big thing, and I think that we need to, you know, as a group of chefs and restaurateurs in the city, we need to continue to think that way. This is not a stopping point. This is, you know, or, you know, destination. This is a place to go and put down roots and really do great work, because Nashville, you know, the Nashville dining public is very receptive to that, and that is, that's what makes Nashville a great place to live and work, is that there are very few restrictions. If you get it right, if you buy in, if you're in the restaurant, if you're, you know, talking to the guests, they are very open to, you know, we have Scrapple on the menu. That's probably about all you need to know with how open people are to, to dining and ideas. So, you know, this, this thought of it being a stopping point and onto

07:59bigger things is, you know, it's crazy. I get agitated sometimes that that one agitates me, you know. I mean, if that's your thing, then fine. That's not our thing. Nashville is our thing. Well, I love that about you, and thank you for that. We love having you here, and I love what you've done to the food scene just in the 12 South area. I mean, you're, you're such a destination to go to in itself, and you've earned two James Beard nominations. You made the semi-finalist twice from Josephine. What is that like? Personally, certainly gratifying, but a, the result of, and a way to show the intense amount of effort and hard work that the entire team goes through. It is, you know, it's an award, certainly that are, you know, a nomination that has chef's names on it. But at a certain point, chefs go from being the guy who wants the ball with two seconds left to make the shot to the guy who's coaching to the guy who is teaching and mentoring other people that you're trying to show them what it's like to want the ball with two seconds left. So, it's very much a team sport. So, for me, validation for the team is probably the biggest thing for me. And your team means a ton to you. So, I've, like I said, I've followed you a bit, and one of the things I recognize about you that's, that's similar to some chefs, but different, is that you're obviously very passionate. You're obviously very passionate in what you do about cooking, but what I'm being the produce background that I have, what I love is you have a respect for this thing, being a chef, and you have a respect for people that shows. And that's, I'll give you an example. I love the way that you respect food. I read in a blog that you did for

10:00a while, that if you planted a potato or you dug a hole, you watered it, you planted the seed, and you watered it for four weeks every single day, and you came back, and you dug that potato up, you're going to be damn sure you're going to cook it properly. Because that's, it's, you respect what that potato is, and you take that mentality with all of your food and people. I mean, everything you do, it's a matter of respect. Yeah, I mean, I appreciate that is certainly a way of looking at life. I mean, when, you know, prior to coming to Nashville, my dad and I, and frankly, a lot of the people who worked in our little restaurant helped work on this 10,000 square foot garden, which is, you know, it wasn't a massive operation, but it was big enough. It was big enough that we were digging trenches for potatoes by hand. And so what that experience gave to me was that, you know, in everything you do, the amount of time, and I think it's not, no mistake, that chefs and farmers, gardeners, you know, the various types of purveyors and crafts, people that we work with, it's not a mistake that a lot of chefs have gardens, and not a mistake that a lot of gardeners and farmers are great cooks, because the nurturing aspect of putting a seed in a ground and watching it germinate and then watching it grow is a lot the same way that, you know, chefs are working with their cooks or they're working with certain dishes and sort of nurturing them to the finish line is something that requires an incredible amount of daily focus and an incredible amount of time. I see stories of these chefs who have, you know, younger chefs who somewhat made it overnight, and I just think to myself, well, you know,

12:02my biggest hope for them is that they continue to learn, because I grew up a big baseball fan, and I sort of feel like this quote is attributed to Cal Ripken, but maybe not. It's what you learn after you know it all, that actually is the stuff that makes a difference. So, you know, having that respect for people and making sure that the family tree that you're growing has a strong trunk, strong roots, and then has many different branches. So, you know, a lot of it just goes back to spending the time. We work with this motto of trying to get just a very little bit better every day. If you watch the new documentary that came out on the Unit Little Washington, Patrick O'Connell, you definitely heard that in there, and I feel like that's a very rewarding way to live and to have a team at a restaurant. It's focusing on getting these little things done every day, and then, you know, a week later, a month later, you turn around and look, and wow, you see it. You know, it doesn't seem like it, you know, it doesn't seem like it at the time, but when you can turn around and look at it, it certainly is doing something, provided that every day you are passionate and concentrating on the details of honing your craft, and I think that that could, you know, that could carry over into any number of disciplines. It just happens that cooking and team building happens to be mine. I love that. I did a podcast yesterday where I said, stay hungry. Right now in these times, it's okay to take some time to do everything to do, but stay hungry. Constantly be looking for the next thing. Don't get satisfied with where you're at. Constantly try to get better. Learn. Take something that you can learn out of everything that you do, and I love that even in that same blog I saw, you posted a video of your line for five minutes on a Wednesday night or something. It was just a video of your line, and I love the

14:03idea of, hey, football players watch game tape all the time. Why can't I just put a video? This is my line for five minutes. What things can I see there that we could get better at? I just love that mentality that you would do something and put it out there for the public. Yeah, we actually call it game tape, so I'm glad that wasn't lost on you, and, you know, there are times where if you come into the restaurant, you may see me up on a ladder filming. I'm not sure what, you know, what angle that particular video was, but I will stand up on a ladder so I can look down and be taking video down on the line as they're working, because there's some, you know, it's amazing what happens to life when you change your perspective, and in kitchens especially, it's the same four walls. It's the same floor equipment, but when you stand on top of a piece of equipment and look down, or when you get onto a ladder and look across and you see things a little differently, you're going to see different things, and you're going to see more. And, you know, I started doing that, those videos, one, for my own, you know, I wanted to look at them just like a coach would look at game tape and say, okay, well, what, you know, we have an open kitchen, what are people seeing if they're coming to the pass? And then that evolved into what, you know, what can I see that I can help each individual, you know, with four people on the front of our line, and we have one chef in the back. So, you know, so how does that, I just, for people that are listening that aren't chefs, that kind of are our guests that come in, kind of go through a little bit about what each one of these stations does while you're describing this. I'm sorry, go ahead. So as you look down, the four chefs that are in the front of our line, it starts farthest away from where most people would be able to see on the Garmagé station, which is cold salads, appetizers, half, they share a fryer. The next station down is what we consider hot first course, so that is

16:11pastas and hot appetizers. Then the next station is the fish and roast station, and the final station is the meat station, which is on a 100% wood-fired grill. The chef in the back is responsible for the cheese and also all of the desserts throughout dinner service, and also is doing bulk prep, managing stocks, doing a lot of the bulk prep during dinner service. So as I'm videoing them, if I can get behind the line and I can work with one chef on a specific technique or something that's going to make them more efficient, I'm only really able to work with 20% of the team at one time. If I can take a video and then go back and watch the video again, there may be something that I find that is applicable to the entire team, and so that's going to make every one of them better.

17:12It was just a way for initially for me to be more efficient with my time, and then what it turned into was the chefs themselves actually really enjoyed being able to go back and look at it, even to the point we never did this, but we had considered installing a GoPro and just turning it on every service, so that we would have a library of things to go back and look at. The other thing too is when you're dealing with the minutiae of let's try and do this one little thing better, and then tomorrow we're going to do another little thing better, it's fun to look back at last month's video and say, and look how far I've come, because the reality of all of what we're talking about here is no one who is just going and punching a clock cares about any of this. It is something that you have to be passionate about the progress of your career to care about a crazy chef who's up on a ladder filming. You're going to go through an eight-hour day, and then when that eight-hour day is over, you're going to take the time to go back and watch a video of yourself with other people or a chef who is being very critical of what you're doing.

18:32Think about the mentality that requires. That's pretty special stuff. That is top-level athlete kind of stuff. I was just thinking the Jordan documentary last night. I love that by the way. I didn't get to watch it, but I've seen nothing but pause. I cannot wait. That's my wheelhouse right there, and I love that you mentioned Cal Ripken. I'm a huge baseball guy myself in that Cal Ripken time. I was at the 89 All-Star game when Bo Jackson hit the home run to lead off, and Cal Ripken was there, but the guy behind me caught the ball for Bo Jackson's home run. It landed on the tarp. He jumped over me and my brother to go get it in Anaheim, California. I think that's so innovative that you did that, and I think you've touched on something that is this passion. It's really being memorable when you go in somewhere and you work in a line cook or a cook or chef. Somebody who really cares about the craft that wants to go back and look at game tape, that's when you know you have somebody special. I think that there's a difference when people go out to eat and they choose where they're going to go dine.

19:38These people really care about every detail about what you're putting out every day. It takes a special kind, and thank you for sharing that story. If you're a line cook, you've got four people in the front. Are you the expediter? Who's the person that expedites the food, or do you guys expedite that out? We've touched on something that I want our listeners to know. Again, if you're not in the restaurant business and you're listening to this, you see the guy standing behind the line, then you got the people cooking. What's the guy doing? What's the expediter doing? I think it's fun to talk about some of that stuff. Let people into some of the secrets. Sure. It depends on the day of the week. Most of the time, I am on the other side of the line expediting the food. If you think of an expediter a little bit like an air traffic controller. A conductor for a symphony. For every table that's in the restaurant, every seat that's in the restaurant, there is an electronic ticket that comes into the kitchen. It is the expediter's job to make sure that at any point in time, food could be coming from any one of those five chefs. It's the expediter's job to make sure that those five chefs are all putting up the food for that table at the same time. I don't want to interrupt you, but if you're listening out there and you've had a four-top or a six-top, that's what we call you if you're four people, five people, whatever it might be. If Jan orders a salad and Ed orders a medium well burger and a well-done steak and then somebody just wants an appetizer for their entree, you have five different dishes that take five different people to cook. One dish may take one minute, one dish may take 10 minutes, one dish may take 13 minutes. You don't want to make the dish that takes two minutes and put it in the window then have to sit there for 12 minutes, so somebody has to make sure that all of that food comes out at the exact same time because hot food, hot cold food, cold, right? Yeah and especially we have gotten into this trend over the past,

21:39oh I don't even know when it started popping up, but your waiter will say to you, can I just bring it out to you when it's ready? That's not this particular, this particular style is your meal is coarsed and regardless of what you have, if you have a cheese plate that takes less than two minutes put together that goes with a well-done steak, that steak's going to be hot and the way exactly the way you want it and the cheese plate is going to come out altogether all at the same time and present it to your table so you can all eat at the same time. I can definitely get the conducting a symphony and but a lot of times you know at eight o'clock on a Saturday night I feel a little bit more like air traffic control in Atlanta. You feel like air traffic control in Atlanta, you'd like it to be like a symphony. Sure yeah I mean hopefully what people see is the symphony conductor and what I'm feeling is yeah something else. Speaking of feeling something else, let's jump into right now. I want to get your opinion as to what we're doing right now and I appreciate you just kind of talking about what your restaurant does on a normal basis because I know we're certainly not in normal times. What are your feelings in the state of the industry right now? Well I mean obviously we're shut down. We are not one of the places that has gone to doing curbside. It just didn't feel like it was the style of restaurant that lent itself to doing curbside and to go and you know honestly I'm just not sure you know that model is a long term model. That's a little scary because one of the reasons that I got into cooking certainly was for you know the craft of cooking but I mean you can just see based on the places that I have worked I love the restorative nature of going to a restaurant. The fact that when you

23:42leave a great restaurant you feel better about life than you did when you entered. And that requires personal interaction. Our business is a people business in this particular sector and so you know the thought of waiters wearing masks where you can't see their inviting smile when you sit down that that makes me sad. You know the general interaction and the feeling that you get of going to a great restaurant I hope that we don't lose that. I mean I think as far as everything that's going on right now things are happening so quickly and everyone is pivoting so fast to just to keep it together and simply in survival mode. So you know I've read a lot of people's speculation about what it looks like going forward. I have one of my former sous chefs worked at a Michelin three-star restaurant in China a couple years ago and so I asked him to to text over there and to any of his friends who are still working there and ask you know that it would appear to me from a timeline standpoint and from my you know dumb little bit of knowledge that I have about what's going on with this that you know China's obviously you know it started there first so they're a little bit ahead of us as far as the recovery and so what is you know what are restaurants in China look like and he got back to me and said that they're can they continue to wear masks they're not wearing gloves. They viewed wearing gloves as a and I share this even more you know just in general I always feel like wearing gloves is not as great as just wash your hands a lot. I've worked in a lot of kitchens where people wear gloves and they do four different things and they'll look at you and say well I have gloves on it's like come on you know you do but those gloves now have chicken and broccoli and you know squid on them so just wash

25:49your hand. It can almost be a placebo to make you feel like you're being safe but you actually it's almost like permission to not be safe in your brain subconsciously. 100% that's exactly what it is so you know I don't know what here's what I do know I know that as an industry I mean if you even look at some of the stories that you hear now and they're things that make me so proud to be a chef to be involved in restaurants but you know chefs, restaurateurs, hospitality people they're always the first people there to help and you can look around and see so many people. I mean Nashville specifically we got you know the double whammy of the tornado and now this and if you want to look to a segment of the population that has stepped up in the you know staring straight in the face of you know an industry crushing event and they're still out giving so the the hospitality business we got everyone got into it because we saw a need we responded to what the public was looking for and that's what we'll continue to do. Now what the public is going to be looking for coming out of this I can't imagine a world where people don't want to go out and I mean it's human nature yeah even the most introverted introvert still likes to go out and enjoy time with people and they like to do it in a restaurant setting so I can't imagine a world where people don't want to go to restaurants anymore it's just it seems horribly unnatural to me and it also seems that would be a sad world to me. Part of it is the athletic you know a full restaurant to me feels like a full stadium where there's

27:55anticipation there's that energy and so you know a little bit of it because it's the job that we do I you know I tend to feed off of that but I also I love standing around the corner and watching the dining room and just watching people have a great time and you know to go into Josephine now and it's you know I'm scrubbing floors and organizing and cleaning and you don't have that energy anymore that's that's sad so that's going to come back. I think so. I do kind of wonder if how people eat when they go out won't change even briefly you know I'm an older guy so I was I was cooking and working in restaurants before the whole shareable appetizer thing started to happen and before this idea of shared small plates you know when I started coming up everyone got their own first course everyone got their own entree everyone got their own dessert and I know that that dates me but frankly coming around to the idea of shareable first courses was was kind of strange to me I'm certainly you know I'm there but I always loved the idea of you know you only shared your first course begrudgingly if it was so good that somebody else at the table should have a bite but also if it was that good you didn't want to share it you know it was more you gave them the look of well why don't you just order your own you know so I kind of wonder if people aren't going to be a little wary about sharing plate. Yeah that's definitely something that I think people will be more conscious of. Yeah but the other thing too is I think that it is to try and make a game plan right now is tough and I can tell you you know I've been through it you know my wife and I have had multiple conversations of you know what what's it going to look like and we've had a lot of conversations with friends of ours and I don't think that anyone

29:55knows I think if and if anyone does know they're holding a winning lottery ticket because it's going to be that amount of luck. I don't know that you can put you know put this into an equation and it's going to spit out what it will be but people will come back to the restaurant that they feel better when they left and then they did when they came in and I think that that you know that's going to be a driving factor for all of it. It's going to test our industry in a way that I think is frankly is pretty great. We're going to every guess that we had prior to this we're going to have to win them back and I feel like that type of challenge is something that we're all up to as a business. I think that when we get through this our country will have a vibrant hospitality sector as we did before and it may look a little different but it also you know that could be people aren't focusing on the positive of it could look different yes it could look better it could look great you know. One thing's for sure is that the you know you've been pretty vocal about Nashville is hiring and I spoke to Hugh Acheson about this on Saturday and he said you know I don't want to talk about this not my number one concern but I think it is I mean I for me I think it's interesting because people can position themselves right now to do a lot of things and while there's going to be some serious attrition he said Tom Kalikio said that a third of all restaurants are going to close because of this which is a if you have 15 million restaurant workers that's a lot of people without jobs and that's terrible but at the end of this Nashville if you own a restaurant and you've been in this business in Nashville the number one concern the number one issue you have is finding the kind of people that want to look at game tape you know finding the people that are going to come in that want to do that and I have a feeling that after this whole thing's over the job market's going to look a little different yeah I mean and I have

31:59heard you know I try not to focus on it too much because frankly it gets a little scary I have heard anywhere from a third of restaurants to half of restaurants to 70 percent of restaurants again you know I think that sometimes sharing those opinions can cause people to stand up and pay attention sometimes I just wonder if you know like let's take a day to day you know again we're back to the whole thing of you know let's try and get a little bit better every day let's take a day to day and and see what happens I mean there was no doubt that there was a bit of a restaurant bubble in Nashville prior to this obviously no one saw any of this this being what might burst that bubble and in a perfect world you know I don't want to see anyone out of work I want to see anyone who wants to work in a restaurant and wants to work in hospitality specifically as their career I want them I want them out there working I want them you know blazing their own trail if that's you know what they want to do I want them watching game tape if that's what they want to do so yeah I mean scary times will it kind of readjust the labor market it could if it turns out that there are places that don't reopen after this but here's the thing I think that that you know people again it's a tough thing to talk about it's something that we need to talk about but I also have faith in the fact that people people want to be in restaurants both as part of the team that that's building them and working in them and as part of the team that is uh you know and it very much is a team as part of a team that's going and dining in them again you know chefs restaurateurs don't necessarily create dining scenes the guests who sit down in the seats and are demanding and respectful of what the chefs and restaurateurs can do create dining scenes I can't stress enough to people who live

34:05in Nashville and the people who are you know going to come back and travel to Nashville that you know push us a little bit they're the people that make the scene yes we can do what we need to do but we need the general public the dining public to come out and and push us and that's you know that's what we want people that I have met in the hospitality business who don't want to be challenged don't want to be pushed don't want to I mean we can use watch game tape as a broader idea here they don't make it in the hospitality business very long it is built for people who want to achieve and want to do great things and so you know we certainly need the dining public to to push that a little bit I love that perspective I think that's amazing so how brass tacks how's Josephine doing I mean I read famously Stephanie Langston's put an article out there and she's long-time friend of mine about Arnold's that the headline was Arnold's fearful they won't reopen which I feel like they're a good position they're doing to goes but how's Josephine doing right now I mean I feel like we're in a good position we were it is a day-to-day thing I also feel like it frankly it depends on how long all of this lasts and the flip side to that is it a little bit depends on if we go back too early and you know again not I'm in no way any type of of scientists I read what you read and so one of my fears is that instead of waiting another let's just say two weeks we you know we pushed her to reopen earlier and if we had waited that two weeks this thing wouldn't have wrapped around and come back in the fall my you know my hope is that this is we're going to inflict all of the pain at once instead of coming back too early and then having

36:09another situation in October or November where we're kind of sitting where we're sitting today and you know the other thing that I you know has been a concern of mine is that just because we're allowed to reopen doesn't necessarily mean that the dining public is going to it all comes down to trust it all comes down to whether or not you know the government saying yes you may open your doors is one thing people actually coming through those doors is another thing you know I just don't know I know that currently where we're at in our neighborhood I see the delivery cars pull up just about every night to almost all the houses delivering food from from the local places so you know people are continuing to to eat out just through the delivery so you know it's part of what the new normal is for restaurants like Josephine to share what our and you know as much as I'm showing game tape of the chefs while they're working you know is it out of the realm of possibility for me to show game tape of what we're doing to to really help and you know I'll be honest with you I am wildly proud of how clean and organized and well kept that kitchen is I mean almost seven years into it and it looks pretty close to brand new so and the rest of the restaurant as well so you know do we maybe do some things that show what our organization and cleaning protocols are so that people feel and trust feel you know great about coming into the restaurant and trust us yeah I think that that's you know frankly a great thing I think going forward you have to if you're if you go in somewhere I did an episode on my podcast a couple days ago with Janet Kurtz and the the topic was what's the new future of clean we had some guys on from ghp and they're architectural environmental cleaning people and he said if I go to a hotel and I go

38:14to push a button on the elevator and I don't see any signage anywhere it's going to allow my brain to wonder but if I walk in and I see a sign that says we've had this professional company come in and they clean and sanitize every single surface we're doing xyz and they had just have a list now I think we wash our hands those type things we get that but what are you doing that's like industry innovative this is how we've cleaned whether or not everybody's doing it if you have a sign up at least I'm going to go oh okay it's going to be that nice warm fuzzy for me that's going to help me push the button on the elevator this can make me feel like it's not contaminated that and actually you know if you use it in a restaurant context if you're sitting at a table the table beside you gets up you know either consciously or subconsciously you're watching what's happening to that table that is empty and so being very uh up front with the cleaning protocols that go into making that restaurant as clean and sanitary as possible I mean I think just showing people um throughout a dinner service what you're doing is going to make them feel just feel you know I guess maybe safer is the word but they're going to feel better about about going out and hopefully because and you know we all we all do this we all feel this way but um you know you want people I let's go back a second to one of my greatest hang-ups about you know negative reviews and and they're inevitable I mean you're you're in the service industry if you're not able to to take a shot every now and then then probably in the wrong business but sometimes the uh you know the inevitable negative review that somehow those people think that you personally singled them out to have a bad night I mean come on we're we're there because everybody who walks through that door we want to have a special night now what

40:19special is it's different for you know different it could be a special occasion night it could be a birthday or anniversary it could just be I got out of the house on a Tuesday and I just want to sit and have a glass of wine and a cheeseburger at the bar still special you know and so um we want people to feel great we want them to feel safe and and we want them to really have a great feeling about going to the restaurant and a great feeling about dining in the city as a whole the more that we can come together and show that we're you know we believe in this entire process because we've got to you know we've got to get people coming to Nashville to dine and to shop and to look at the you know art museum and to hang out down in lower broadway and so I think it's not just restaurants like Josephine certainly we want to be at the forefront of it and if people can see maybe what we're doing or what Julia's doing it at Henrietta Redd or Tandy's doing and and use that in the bars downtown or it's you know a fast food restaurant that's that's going to help for sure well that's exactly what I want to do the podcast was to get all of these people's minds it's not just these big national chefs are watching on the food network it's all the chefs in our community getting together and having a forum where they can all talk and we can all learn and we can all get better like I've always said is that perspective is an amazing cure so I'm going to move on here just for a second you saw the news today that Shake Shack is giving back their 10 million I did pretty good stuff I was happy to see that yeah I mean you know here's the thing too I'm doing my very best to have as positive an attitude about everything through this this crisis I saw that headline last night when it came out and I you know my first thought was I have for the longest

42:22time been like like a lot of people been a huge admirer and fan of Danny Meyer been lucky enough to meet him a couple times and I he's a leader in the industry so you know to read the letter that that they wrote made me feel good you know then to have to go on and you know I think social media is a great positive and a great negative all at once to have to go on and and read people's comments about you know are they really doing this because they're good people or is it a PR stun like you know that I think at this point the best thing that we can do is be as positive about stuff as possible you know there a lot of people have a lot of extra time to be online these days and to to think through every angle and my angle on all of it is I love that they did that I do too and I think that you know from a positivity standpoint that's the way we're going to get through this is if we can all kind of get together and and look for the good in things as opposed to looking for the black lining as opposed to the silver lining let's always look for the silver lining all right well I won't even ask you what you think about Ruth's Chris then I don't even know what that is what Ruth's Chris taking 20 million I know I don't know what that is yeah good deal so let's move it so we I've had you here for almost an hour I try and keep these podcasts under an hour although I feel like I could talk to you for just hours on end let's do it currently I don't have a stove to run off to so I got a couple of quick hits for you and then we'll we'll definitely need to do this again I want to follow up with you once you get back going I want to talk about what you're doing to get back open all that good stuff I want you to I want you to come into the restaurant and film let's do let's do one of these in the restaurant we'll put you on the line how about that I would love that 100 let's go okay let's do that so plaid flannels yeah I see you in plaid flannels

44:28uh on brand is what you're saying I see the clogs I see your plaid flannel mask I don't know the significance so uh the the buffalo plaid is a yeah it actually started um with a company called Filson products in the Pacific Northwest in Seattle but Woolrich is a company from Pennsylvania actually from Woolrich Pennsylvania kind of became the most you know the most famous for that particular style of flannel and so you know again Nashville is is where where I live and in my hometown but I always go back to the roots that I grew up with and so you know the Pennsylvania aspect of it certainly informs who I am in Nashville I love that well there's there's actually a little bit more to it that whenever I was growing up I always I grew up in a factory town rural so it was a combination of factory worker and also farmers and invariably that was what people wore and so for me wearing that buffalo plaid is a bit of a nod to the fact that you know regardless of where we go in life we still want to put everything that we've got into the craft of being the best person that we can be and working as hard as we can I mean it just that buffalo plaid means you know hard work to me and it just you know it it takes me back to being a kid and watching all those you know everyone just going to work and and working so hard at their craft and and doing what they do to the best of their ability that's awesome I love that you stay true to that that you know not many people have a is it eastern Pennsylvania southern you know Nashville style cooking and just kind of bringing that with you do you have any sports teams up there that are your favorite or have you adopted like the predators I mean I'm definitely a Penn State football fan Penn State wrestling

46:31but as far as pro sports go as you know as rough as it might be right now I'm still an Orioles fan I you know I love going to to the sounds I got to throw out the first pitch at the sound which is pretty fun but you know also a you know a Nashville fan as well I don't do a ton with you know I certainly like the Titans but in general not a big pro football fan I mean when the Eagles were in the Super Bowl it's just an excuse for me to make cheese steaks so yeah I mean this is again back to you know kind of the way I'm living my life it's uh it's based in Nashville it's based in the south and is and certainly informed by central Pennsylvania roots so both things make for a pretty unique cuisine that thankfully people enjoy eating yeah as we get back to the quick hits yeah favorite I'm not real good at quick you're fine you're fine I just want to I'm trying to trying to wrangle us in because I like I said I feel like we could talk for a long time your favorite movie what's your favorite movie of all time oh boy that's a tough one currently I really like a few good men a few good men Tom Cruise Demi Moore yeah although I gotta say Days of Thunder and Top Gun also right up there so you're Tom Cruise fan you see a you see a theme there definitely older Tom Cruise he went off you know cocktail got a little uh I have yeah I'm a fan of cocktail I've thrown a bottle and dropped it before so yeah all right fantastic music now I know the popular answer as I listen to anything you have a bunch of people a bunch of different cultures in the kitchen but if it was you alone on a walk Springsteen Springsteen okay and in the kitchen Springsteen still if it's just you choosing the music we don't do music in the kitchen oh the music in the kitchen is the sizzle of the pan and that's actually you know

48:34not a quick hit I'll make it as quick as possible when I first my very first chef job I was in the kitchen by myself and so I was responsible for having to do a lot of things at once and so I started you know knowing that like by the sound of what something was doing in the pan I knew whether or not it was time to turn it and if I had music on I couldn't hear that so that's something that I'm trying to get to continue is that the music of the kitchen is the music that we have now later at night it's pretty much you know anyone's choice so if you're not eating at Josephine what's the what's the go-to I think you've kind of outlined this a little bit but what's your what's your restaurant are you ordering food right now to go and who are you loving not a whole lot not a whole lot we've just been eating at home a lot I have been enjoying cooking and you know uh actually cooking with my wife a little bit which doesn't happen much at all so being able to be at home and and cook in our new house has been great yeah I really enjoy folk I think that they're doing some you know Phil's doing some really great stuff there but I also tend to you know I like the stuff that's uh that's been around for a while I love you know rotiers for me is great oh yeah everybody goes for the french bread cheeseburger I'll be honest with you the chili is probably the sleeper on their menu that chili is fantastic I uh I love going to Brown's diner and you know obviously going to Arnold's is a ton of fun um have you been to the Pelican and Pig yet I haven't been I you know it's a little strange for me you know I live uh now in you know south of town and I'm working in 12th south it seems like I need to pack a lunch to go to the east side sometimes I don't know what the barrier of the river is but and I'm trying to get over there a little more but I haven't been I've heard really great stuff it's the last place my wife and I ate before they closed everything and it's my second time

50:36there but uh Nick and Audra do just an amazing job they had the Brussels sprouts that I had were the best Brussels sprouts for I had in my entire life short ribs great but food there is fantastic all right last question who do you think is who's your chef right now in the city who's the the the person out there you think is doing just amazing things if you're to pick like the best chef Nashville right now who do you think it is I think Josh and Bastion it's just that's a great restaurant the food there is to me the uh equally creative but also soul satisfying at the same time and I think if you're really those are the things that I'm looking for and a lot of times you get one but not the other especially with you know super creative food and flavor profiles that maybe don't exist in a normal standpoint I mean they're really working with different flavor profiles to find something new and when they find it it not only is it new but it's also super soul satisfying and um I just love you know everything that's there that he's doing there and I think that it is you know it's just a it's a great restaurant if you can get in go um it can be challenging to get in so there it is that's part of that Nashville camaraderie chefs love each other the friendliness chef Andy Little of Josephine thank you so much for taking the time today to spend with us here at Nashville Restaurant Radio I have to feel like I've learned so much I I hate this time because I want to go eat there tonight and uh I want to experience all these things I cannot wait to come into the restaurant and do an episode live I love to get behind the line yeah my chops aren't that great but I have a mad respect for everybody who does have those chops but I'll certainly give it a shot I'm gonna hold you to that so yeah let's go all right man hope that you're staying well let's do it all right

52:39thank you so much what a what a just a genuine chef so much fun taking time to speak with chef Andy Little big thank you to John Still for doing post-production on this episode he is my dad and he's amazing he's the editor and producer of this show and we thank you all for stopping by as always we hope that you are staying safe love you guys bye