Chef Eric Ripert is not interested in making food for Instagram. Since joining Le Bernardin in 1991, the world-renowned chef has been solely focused on cooking dishes for the palate with the freshest ingredients possible. In fact, 90 percent of ingredients arrive on the morning of service. While the menu at the three-Michelin-starred French restaurant constantly evolves, seafood remains the highlight, with luxurious dishes featuring tuna, scallops, halibut, salmon, and Mediterranean sea bass.
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00:00 ♪♪
00:01 So, this is Robert.
00:03 He runs the Garmege in the morning,
00:04 and he's responsible for making all the tuna carpaccios
00:07 for the restaurant for lunch and dinner service.
00:10 This is tuna that's been cleaned.
00:12 Gonna lay this out, spread it out,
00:13 cover with another sheet of plastic,
00:15 and then he's gonna use pretty much a pounder.
00:18 It's almost like a meat pounder to flatten this into one piece.
00:21 But he's got to work fast. It's got to stay cold.
00:24 If he overworks it, it turns brown.
00:25 If it gets warm, it turns brown.
00:26 So, some of the secrets to the pound,
00:28 it is even spacing.
00:30 Maybe a secret -- a little bit of water
00:32 on top of the plastic wrap.
00:34 It'll help so that the metal pounder doesn't stick.
00:35 You're able to slide it slightly
00:37 to make a really smooth, flat surface with it.
00:40 So, at Le Bernardin, we try not to have signature dishes,
00:43 except for our pounded tuna with foie gras
00:45 and the toasted baguettes.
00:47 I don't want to have signature dishes
00:48 because soon as you stay in the past,
00:51 you don't evolve anymore, and suddenly you are behind.
00:54 But that dish is very iconic
00:56 and defines really the philosophy and the style
00:58 of Le Bernardin.
01:00 We always say the fish is the star of the plate.
01:02 That dish is so simple and, at the same time,
01:05 is so refined and delicate and surprising and luxurious.
01:10 It's all in one.
01:12 And our clients love it.
01:14 This dish, we start with a piece of baguette
01:19 that's cut into a long rectangle.
01:21 From there, it's a foie gras mousse
01:23 is put on top and spread.
01:24 A little thick, a little thin.
01:26 Not too much of either.
01:27 On top of that goes the tuna.
01:29 So, you peel one section of the plastic off,
01:31 lay the tuna on top, season with salt and white pepper,
01:34 good extra virgin olive oil,
01:35 even sprinkle of finely cut chives.
01:38 In the past, we'll hit it with a tiny bit of lemon juice,
01:40 and it goes straight to the customer.
01:42 Simplicity at its best.
01:43 - Two by two, I love the taste.
01:51 - Oh, yeah.
01:53 - Two by two, brandy, no taste.
01:55 - All right, guys, listen up.
01:56 Two by two, so taste.
01:57 Okay, pick up table 30.
02:01 So, this is the loading dock.
02:10 This is where we receive all the fish.
02:12 The truck goes into the elevator,
02:14 and then the truck gets dropped off at the loading dock.
02:17 It's helpful for Midtown to have some place
02:20 for a guy to park his truck,
02:21 'cause usually the guys have to park their truck
02:23 wherever on the street,
02:24 so this is helpful for the driver and for us.
02:26 It helps us get our orders more on time.
02:28 These are all our deliveries,
02:30 about half of our deliveries for the day.
02:32 Still getting a lot more stuff coming in.
02:35 So, after the elevator, as we come down the hallway,
02:37 we walk into our receiving area.
02:39 So, now we're gonna check in and weigh all the fish,
02:42 make sure our delivery's right.
02:44 - The day start at Le Bernardin
02:47 is really when the fish is being delivered,
02:49 and that is very early in the morning.
02:51 - So, this is Fernando.
02:53 He's our head porter.
02:54 He's been working here forever.
02:56 He's responsible for receiving everything,
02:58 receiving all the fish, receiving all the produce,
03:00 also responsible for invoices,
03:02 so he makes sure that this place runs correctly every day.
03:04 - So, freshness is key,
03:07 and every day we get deliveries,
03:10 and the fish doesn't stay in the house
03:12 for more than 24 hours.
03:13 It's a rotation that is very, very quick,
03:16 but it's rare.
03:17 If we weren't in New York,
03:18 we didn't have the volume that we have,
03:21 and we didn't have the connections that we have.
03:23 We couldn't have that rotation
03:25 and have the fish being so fresh.
03:27 - Today, Eric knows salmon is a priority.
03:29 We need some scrapped and mixed salmon rillettes,
03:31 and after that, everything should be smooth sailing.
03:33 - So, now that the fish has arrived,
03:36 Eric starts at about seven o'clock in the morning,
03:38 and he'll finish at about three in the afternoon on average.
03:41 He's gonna start with the salmon.
03:44 He's gonna break it into portions,
03:46 and he's gonna break into belly and scrap meat.
03:48 After that, it's all gonna go upstairs
03:50 to the fish walk-in,
03:51 and from there, a sous chef or the chef
03:52 will decide what goes in the pass for today,
03:54 and who gets what.
03:55 Got our second delivery of the day.
03:58 It's peerless fish.
03:59 From peerless, we just check the ship every day.
04:01 We're gonna get merluza, jiramasa.
04:03 Jiramasa's for, it's for our main course.
04:08 We do jiramasa with bone marrow and a bordelais sauce.
04:10 - So, fish is very delicate,
04:12 and therefore, we have to be very cautious,
04:15 be very fast as well with the rhythm,
04:18 how we're gonna treat the fish.
04:20 - This is the striped bass going upstairs for the day?
04:22 - It goes upstairs in a big fridge, which is pretty cold.
04:25 Then, we take it in small trays in small quantities.
04:28 It goes to the kitchen,
04:30 and that's gonna be delivered to the line cook.
04:32 That's gonna cook the fish for the client.
04:34 - All right, Valentino.
04:38 Salmon's good.
04:40 Toto, everything.
04:42 - Good morning, everyone.
04:43 How you doing, guys?
04:45 How are you?
04:45 - So, this is Chef Gusteau.
04:47 He runs the day-to-day operations at La Bernardinette.
04:49 He's in charge of the whole kitchen.
04:51 - Usually, when I come, I double-check the fish.
04:53 So, this is a fish box,
04:55 where we put everything that's coming every day.
04:58 You can see we have some beautiful scallops.
05:00 We have some lobster, tuna, you know.
05:04 We have a person who's in charge
05:06 of picking up the fish from here,
05:08 and put it in a station.
05:10 So, this gentleman, he pick up the fish.
05:12 He have the ticket.
05:13 When you receive a ticket,
05:14 he tell you exactly what he has.
05:16 So, he take one black box for one fish,
05:18 and then after that, he take it to all the stations.
05:21 The cook don't have to leave the line,
05:23 and they have what they need.
05:24 - We have Chef Alex.
05:27 He's running the sauce station this morning.
05:28 He's with John's.
05:30 They're gonna make about 20 sauces this morning.
05:32 They're about 2/3 of the way through.
05:34 This is definitely the hardest station
05:36 to work in the kitchen.
05:37 You have to do the most tasting.
05:38 You have the most work.
05:39 - Over here is our bichou.
05:41 We have our mortadella sauce, bourguignon.
05:45 As you can see, it's a lot for one person to do.
05:47 This is my buddy, John.
05:48 So, he was our nine-time saucier.
05:50 We're making a transition to the morning,
05:52 so I've been working with him the past couple weeks,
05:54 showing him the ropes.
05:56 So, when you come to LV,
05:57 this is the goal that you're working towards.
06:00 When you start in Canapé, you go through every station.
06:02 You know, you see the sauciers working from afar,
06:05 and you're dreaming, like,
06:06 hopefully I'll be over there someday,
06:07 'cause this is where it all pays off.
06:10 Once you start to get the hang of it, it's a lot of fun.
06:12 - In the kitchen of Le Bernardin,
06:13 the saucier is God.
06:16 Saucier is the most difficult job,
06:18 and it requires a lot of experience,
06:21 and it's something that is highly regarded in our kitchen.
06:25 After that, you become sous-chef.
06:27 But sous-chef is a manager.
06:29 Saucier is an artist.
06:31 That's the difference.
06:33 - No real recipes we follow.
06:35 Like, you know, the chefs show us,
06:36 like, when we get to the station.
06:38 It's not like start to finish, you know?
06:40 We constantly have to taste,
06:41 constantly have to make adjustments.
06:43 So the first few hours, you kind of get in your rhythm.
06:45 But then, as, you know, one chef starts to come,
06:48 and more people start to come,
06:49 you feel like intensity's rising, rising,
06:51 and, you know, we gotta be ready by 11.30,
06:53 'cause lunch starts at 12, and it's gonna come quick.
06:56 So we're gonna start our artichoke berigou.
06:59 John's gonna show you how we do it.
07:00 So we'll start with, you know, eight artichokes.
07:03 We'll make the sauce.
07:04 We'll bring it up to a simmer, taste it,
07:05 and if it needs more artichoke, we'll add more artichoke.
07:08 - This is one of the last sauces that we'll start.
07:10 It's the artichoke berigou.
07:11 It starts with some olive oil, salt, and shallot.
07:15 While that sweats, I'm gonna cut the artichoke.
07:18 It's important to cut them thin,
07:20 so it releases the flavor of the artichoke.
07:23 So I'm just gonna halve them all and slice them very thin.
07:26 We're gonna go quick,
07:27 because we don't want the artichokes to start to oxidize,
07:31 because that's going to affect the flavor.
07:34 So while I'm cutting, I'm also cognizant
07:39 that there's sauces going on.
07:40 So thankfully, I've timed this pretty well.
07:43 The shallots and the garlic are pretty translucent.
07:46 Now I'm gonna add the artichoke,
07:48 and I'm gonna sweat this to get as much flavor as possible.
07:53 - It's very important to stay calm on this station.
07:56 The thing, if you stay calm,
07:57 it helps make the sauce better in the end.
08:00 - So now that the artichokes are sweated down,
08:03 add about a tablespoon of Dijon mustard.
08:07 We'll take some broth that we cooked artichokes in yesterday.
08:09 It's got lemon, it's got salt,
08:11 it's got a lot of artichoke flavor,
08:13 and I'm just gonna pour that over the artichoke.
08:16 Okay, so we just received the halibut for today.
08:20 So it's important to always check the quality of the halibut.
08:22 After that, we'll butcher it.
08:24 - Hi, Eric.
08:26 - Good morning.
08:27 - Comment est le pescado?
08:28 Bien?
08:28 - Oui.
08:29 - Il est bien?
08:30 Yeah, yeah, it's fresh.
08:31 Sometimes with the halibut, we have to check the flesh,
08:33 because sometimes it's spawning,
08:35 and it's a different texture, different color,
08:38 obviously different flavor.
08:39 That's why we always double check.
08:42 If it's not right, we send it back.
08:43 Today's beautiful.
08:45 So I just arrived.
08:46 I'm gonna go upstairs and say hi to the team.
08:48 - Hi, Chris.
08:49 - Hi, Chris, how you doing?
08:51 Comment estas?
08:51 - Bien.
08:52 - Hola, que tal?
08:53 Comment estamos?
08:54 - Good morning, Chef.
08:55 - Good morning.
08:56 How are you, Alex?
08:57 - Good, how you doing?
08:58 - Yeah, I'm good.
08:58 I see you busy.
08:59 - Oh yeah, every day.
09:01 - Hi, Sam, how are you?
09:01 - Nice to see you.
09:02 - Jonathan, Sean, how you doing?
09:04 All fine, Alex?
09:05 - Yeah, so far so good, Chef.
09:07 - Okay.
09:08 - Start training very soon.
09:09 - Very soon?
09:10 Okay, good.
09:10 - Yeah.
09:11 - That's excellent.
09:12 - So now it's about 10.30.
09:13 So we're gonna start straining all our sauces
09:16 through fine mesh sieve.
09:17 We'll give it a final taste,
09:20 and then we'll put it up for Chef to prepare to taste.
09:22 - When we start to strain,
09:24 that's when it gets a little messy,
09:26 but that's when all your hard work,
09:28 you know, you're tasting it,
09:28 and you're hoping you got a good result.
09:30 - This is our artichoke bergel.
09:37 It's the last sauce that we're finishing up.
09:39 Before Chef prepares to taste everything,
09:41 I'm just gonna hand blend it and pass it through a strainer.
09:44 - So when we feel like our sauce is ready
09:48 and we've made any adjustments necessary,
09:50 we put it here, and that means we stand by what we made,
09:54 and we're open to any criticism.
09:56 - So we have Swiss cheese that is industrial,
10:02 and it always tastes the same.
10:04 This is for quality control.
10:06 We calibrate our test buds with the cheese.
10:09 So I take some cheese, I try.
10:12 You have to process.
10:14 My test buds are just fine.
10:18 Neither dull or too sensitive.
10:20 So now I can try the sauce.
10:22 I am with Eric and Tony,
10:25 who are the chef of the kitchen,
10:26 and we are going to try all the sauce
10:28 and speak with the saucier
10:29 and discuss what we think about
10:33 what they have done this morning.
10:35 - So the sauce, we are very specific with,
10:37 and we make sure that it's exactly what we need
10:42 in terms of nuances.
10:44 And we test the sauce twice a day,
10:48 and during the service,
10:49 and we make sure that they are all the time the same
10:53 and exactly the way we want the sauce to be.
10:57 - Lemongrass and the-- - Yeah, lemongrass.
10:59 - Refreshed lemongrass and a little bit seasoning.
11:02 - This one is for the octopus.
11:03 - Yeah, I'm gonna try it.
11:06 - Okay, this one's fine.
11:07 Yeah, this one is okay, but--
11:09 - Just enhance it a little more?
11:10 - Yeah, enhance it. - A little more, okay.
11:12 - Also seasoning, yes. - Seasoning?
11:14 - Yeah, a bit of salt. - Pre-seasoned.
11:15 - Yeah, but that sauce is becoming thicker than before.
11:19 It used to be much lighter.
11:21 That's possible also,
11:22 maybe the stock has a lot of-- - Tomato paste?
11:24 - Tomato in it.
11:25 It's fine, we can serve it because it's good.
11:27 The body has to be a bit lighter.
11:28 - Yeah, we share.
11:30 - And finally, that's the artichoke.
11:31 - Yes, very good.
11:32 (dramatic music)
11:35 It is good.
11:38 I can taste the artichoke and the, yeah, it's fine.
11:42 Okay, so little adjustments and we're good.
11:44 - All right, thank you, sir.
11:45 - Yeah, thank you.
11:46 - Yep.
11:47 - It's kind of like hitting a golf ball.
11:49 You're never gonna hit it in the same spot twice,
11:51 but you're just trying to get that consistency
11:54 of hitting it towards the pin every time.
12:00 We are about to open in about 40 minutes
12:03 and I'm gonna walk around and check,
12:05 see what's going on in every station.
12:08 So we test a lot of the food,
12:12 the sauce and the preparations, all the ingredients,
12:15 because when you are cooking, it's about flavor and taste
12:19 and that's why we have to test.
12:20 You will have to put salt, huh?
12:22 Salt, pepper.
12:23 If you don't test, you don't know if it's good or not good,
12:26 bland or overly salty.
12:29 So that's why all the sous chefs and the cooks
12:32 constantly try the food.
12:35 That's our obsession.
12:36 Testing, testing, testing.
12:38 So it's 12.15, we just got our first ticket.
12:41 Guys, ordering in, one crab, one octo.
12:43 Coming up on two by two, branzino.
12:47 The rhythm of the lunch and the dinner
12:53 are very much the same.
12:56 However, we open the doors at 12 for lunch
12:59 and by 2.30, three, it's over.
13:01 Dinner, we open at five until 10.30, 11.
13:04 So it's much more volume at night than it is for lunch.
13:08 - Parmigiano, let's be ready.
13:09 We got 17 to order.
13:10 Hey guys, new ticket, fire two, tuna uni tasting.
13:15 Okay, pick up table 30.
13:19 - I got two more branzino coming.
13:24 - Coming up, two scallop caviar tastes, guys.
13:27 - So when we get the dishes that come up to the pass,
13:31 if we could fix it, that's why we have salt here,
13:33 we have lemon.
13:34 We're not gonna give the cooks a hard time
13:36 if it's something small that we can correct ourself.
13:39 The main thing's the fish.
13:40 So if the protein's cooked and the sauce might need
13:43 a little bit of lemon or a little bit of salt,
13:45 then we'll just correct it here on the pass.
13:48 - So in the kitchen, the ambience is very peaceful.
13:51 Silence is a compliment.
13:54 Silence means it's good enough for the Bernardin
13:57 and the bar is very high.
13:59 So therefore, when they don't hear anything,
14:02 they're pretty happy.
14:03 Rinse them, saute them again.
14:08 And then when we send it back, they're fine also.
14:10 They don't feel humiliated.
14:12 They don't feel bad about it.
14:14 They made a mistake, they correct it, it's okay.
14:16 (speaking in foreign language)
14:23 - So we just received our scallops
14:24 and we'll go to our gentleman
14:26 who runs the fish pass, Eduardo.
14:27 So every day, live scallops from Maine.
14:30 Eduardo's responsible for killing 'em.
14:31 We use it like a butter knife.
14:33 So we'll come out, pull away the roe
14:35 and all the skirt, they call it,
14:36 remove the abductor muscle, the rest goes in there.
14:39 After this, they need to get washed in salt water.
14:41 There's a little bit of sand in them,
14:43 sometimes a little dirt depending on
14:44 where they were harvested.
14:46 But every day, live scallops, you can see.
14:50 So the scallops come to the Bernardin in a shell.
14:53 We clean them, then we slice the scallops in squares.
14:58 We shape them like a tartare, basically,
15:01 with some braised leeks.
15:04 - So I think the leeks and the scallop pair very well.
15:06 Plus we add the caviar, so it's finished.
15:08 So everything go together.
15:10 You know, the caviar, the scallop and the leeks.
15:12 And then for service, it's already mold.
15:14 And then barely touch.
15:16 Take less than 30 seconds,
15:19 because we don't want overcooked the scallop.
15:21 As soon as you bring some heat together,
15:23 the scallops stay together.
15:24 - Come back warm, we put some caviar on top
15:29 and they are served with a sauce marinara,
15:31 which is basically a broth of clam and mussels
15:34 and butter and lime juice and chives.
15:37 It's 3.30 and the team is coming down.
15:43 Service is almost over.
15:44 One sous-chef will stay in control in the kitchen
15:47 and we're gonna have our meeting about creativity.
15:50 Okay guys, so we have been working on a couple of dishes
15:54 and we are finalizing them.
15:56 One of them is the langoustine.
15:58 We're changing the langoustine that we have.
16:00 The idea will be to have a consomme made with lobster
16:04 and then clarify the consomme
16:06 with some of the coral of the lobster.
16:08 - We're gonna to work on a new langoustine.
16:10 We're gonna try.
16:10 - Yeah.
16:11 - This is a consomme we start to make
16:13 and then we strain it to a small pot.
16:15 And then we have some Brussels sprouts, leaves.
16:19 We have to make sure we cook them all the way through.
16:22 They have to be tender.
16:23 And I think if we put some dice of foie gras
16:25 in those cups like that around it, it will be very nice.
16:28 So we have to keep it room temperature
16:30 and then they will pour the broth in the dining room
16:32 and that will give the flavor to the consomme as well.
16:36 So let's work on finalizing this dish.
16:39 Works, huh?
16:43 - And then we tried the salmon with caviar.
16:47 We had what, golden beets.
16:48 - The beets panachéed around.
16:49 - Spanaché.
16:50 We couldn't taste the texture of the beets.
16:53 They're roasted.
16:54 - They're roasted and then peeled?
16:55 - I think we can have them cooked in water and vinegar.
16:59 Yeah, to have a bit of a sourness.
17:02 We'll do that.
17:02 So we try this dish a couple of times.
17:06 First time, we didn't have the horseradish flavor.
17:09 So today we change the sauce a little bit.
17:11 We put some baby leeks.
17:13 We have the beets changed as well
17:15 to have a bit of a consistency when you have the bite.
17:18 And then salmon is cooked exactly the same.
17:20 I'm gonna try.
17:21 Got it.
17:26 - That's a winner.
17:27 - Sarah, you were working on the scallop dish.
17:31 I would like for you to try that
17:33 with the yuzu lime vinaigrette.
17:35 Let's try to do it with a fluke as well
17:37 and compare in between the scallop and the fluke.
17:40 Very little olive oil on top, right?
17:42 And I would like for all of us to focus on raw fish.
17:46 It's time for us to change,
17:48 except for, of course, the carpaccio of tuna.
17:50 It's time for us to reinvent a little bit
17:53 the raw fish section.
17:55 I like it a lot.
17:56 It's excellent.
17:58 Yeah, yeah, yeah.
17:59 So this is our last tasting of the day.
18:02 And now we're getting ready for dinner service.
18:05 And those are the sauce that we need for dinner.
18:08 Let's go, Matt.
18:09 We are about to taste the sauce
18:11 and therefore we're going back to the cheese.
18:14 I'm fine.
18:18 This is Marine.
18:22 She's our PM saucier, which means she works at night
18:26 and she redid all the sauce.
18:27 Oh, this is good.
18:31 We have to keep the habit of tasting and being very precise
18:36 because sometimes, because we did it already for lunch,
18:40 you have the tendency to not want to do it again at night,
18:43 but it's very, very important to do so.
18:46 Therefore, here we are.
18:47 This one is good, black bass.
18:53 The spice is good, but, right, the black bass is bland.
18:56 Yeah.
18:57 Okay, so you season the ones that we said and then we go.
19:01 Excellent, good.
19:02 Thank you.
19:02 When we think about the dishes,
19:07 we care about flavors, textures,
19:10 and making sure that everything is delicious,
19:14 ultra delicious.
19:15 I'm gonna show you how we cook the halibut.
19:17 The fish is at room temperature.
19:19 And then we're gonna season the fish on both sides.
19:22 We do not cook for Instagram.
19:25 We cook for the palate.
19:27 And again, the flavors are so important
19:31 that we dedicate, I would say, 90% of our time
19:35 to making sure that it's consistent
19:37 with the vision that we have when we create the dish.
19:40 So you have to remember,
19:42 the fish is gonna carry away the heat,
19:44 so we're gonna remove it.
19:45 It's gonna be slightly rare.
19:47 But by the time it goes to the pass,
19:49 by the time it's served in the dining room,
19:51 by the time it pour the sauce and the client eats the fish,
19:54 it's still cooked inside.
19:56 So it has to be a little bit rare.
19:58 Try it.
19:59 What do you think?
20:03 Yeah, I think so too.
20:04 Compared to some restaurants,
20:07 our food sometimes looks simplistic,
20:10 but when you look at what goes in the sauce,
20:12 our food is definitely not simplistic.
20:15 It's very well thought, and it's a lot of components,
20:18 and it's very complex.
20:19 We are working a guinea hen and a lobster, gnocchi.
20:24 It's 5.30, tickets sell for one.
20:27 Parmigiano, new order, mark and pound it.
20:29 Pass the salmon, please.
20:33 Branzino-fired BFH, so make it, okay?
20:36 Can we get that salmon?
20:37 Go grab a salmon BFH.
20:38 Matty, slice the guinea hen, please.
20:40 All right, one branzino and one shrimp.
20:43 Yeah, one more shrimp, one branzino-fired, okay?
20:46 - Hot behind, hot behind.
20:49 - Now you have one artichoke coming solo.
20:51 - No, that's a sweat.
20:53 Masa, stripe and a black now, please.
20:55 - I'm gonna use that one because it's a little bit
21:02 more because it's the same color.
21:04 - This is the artichoke sauce
21:09 that goes with the Mediterranean sea bass.
21:12 So I joined the Bernardin '91, 33 years ago,
21:20 and it has been always evolving
21:24 with the style of the service, with the decor,
21:28 with the style of cooking that we have,
21:31 and we learn different techniques,
21:34 we see different ingredients,
21:36 and we are always, always pushing the envelope.
21:39 - Fire two lobster, a masa, and a sole, guys.
21:45 - Watch your langoustine, guys.
21:47 Watch your langoustine, please.
21:49 - I don't want the Bernardin to be an old restaurant.
21:52 I want us to be timeless, and to be timeless,
21:56 you have to reinvent yourself constantly,
21:58 and this is what we are doing.
22:00 - Fire one lasagna.
22:01 - Fire one Hallie taste.
22:04 - I don't think I am competitive.
22:09 I must be because I am in New York,
22:11 and if you want to stay at the top in New York,
22:13 you have to be, but I don't have this kind of mentality.
22:17 When I wake up in the morning and I come to work,
22:19 I have the mind of an artisan.
22:21 I'm thinking about being with the team,
22:24 working with them, at my age, with white hair,
22:27 you are mentoring.
22:29 - More salt.
22:29 - That's what makes my day interesting.
22:33 I have absolutely no thoughts about being on the top.
22:38 I just want to have my journey with the team and have fun.
22:44 If one morning I wake up and I don't have fun anymore,
22:48 I'm stopping.
22:49 (dramatic music)
22:52 (dramatic music)
22:55 [BLANK_AUDIO]