＂White Guys Can't Cook＂
Episode Stats
Words per Minute
176.11089
Summary
In this episode, we discuss the lack of diversity in the UK's restaurants, and the ridiculous amount of white chefs there are, and how this is a problem, and why it needs to stop. We also talk about the wokeness epidemic that has swept the country and how we need to learn to stand up for ourselves.
Transcript
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So there's this TikTok chef star named Thomas Straker and he has, let me go look at his
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I think he has like 1.5 million followers or something, but he put up this picture.
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He's got a TikTok also that has a lot, but he posted a picture on his Instagram account
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of his Notting Hill restaurant and he was showing his chefs, right?
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This team of chefs that he assembled and it was all whites and all males.
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So, of course, diversity came out and, oh my God, look at this white boys club and it's
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too white and where's the diversity and where's the women and where's the brown people and
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You know, it's just like all these annoying comments that go on and on and on.
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In this area, people have pointed out, there's Moroccan restaurants, there's Indian restaurants,
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there's Middle Eastern restaurants, and guess what?
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It's all Moroccans working there or it's all Africans working there, but you can't have
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in London, which used to be a white town, a majority white town.
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And then I was very disappointed to see that the guy, he did cuck.
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On Friday night, I put up a post to my chef team and many rightly pointed out the lack
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No, dude, I'm very sorry for my initial response where some queried whether I take this issue
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I'm absolutely committed to ensuring diversity in my restaurants.
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Unfortunately, we aren't achieving this in my kitchens currently.
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And I know this is an area I need to improve on, making sure it is seen as welcoming and
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These people haven't learned to stand up for themselves.
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It's so annoying and so hard to see that right away they're just waving this white flag
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and surrendering, you're right, I'll get on my knees and I'm so sorry and I'll work on
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And then the cuck response is, oh my God, he had the best answer to the woken trons.
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Fuck you, what do you have against white people?
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And I love it too how it's just like we're supposed to just respond and adapt to population
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To being culturally genocided and we're supposed to apologize because we're like showing our
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You need to go to the government's website and you need to do the statistics.
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I mean, if they monitor them, right, in your country and they're like, oh, is it,
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Okay, well, oh shit, I'm one Moroccan short, I see, when I do the calculation and adjust
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And then you're supposed to do this with every ethnic group and have an equal representation,
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But as you said, all African restaurants, all Moroccan, all whatever.
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Uh, no, there can, there can never be enough of them that they can, it's full diversity
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when it's like a picture of sub-Saharan Africans or whatever, full diversity, but they can somehow
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they've managed to get most of these people to think that it's something wrong with just
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having white people being somewhere, doing something and being good at something and being
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Because even if it was like, oh, he's the best man for the job, right?
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Which, obviously, you know, even that, no, you can't have that.
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You have to hire Shaniqua, who's not as good just for the sake of diversity or whatever.
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Even if he wanted to hire all white guys, so what?
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No, dude, that's like, that's cucking and getting on your knees and putting the black
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Then it brings us to this whole thing of like, multiculturalism is so amazing because of the
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You know, that somehow like white cooking isn't, isn't spicy and that it's not diverse.
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Yes, there's countries around the world that have amazing, tasteful dishes and everything.
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But when it comes to culinary diversity, the dishes of Europe just blow everything away.
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Like you go, I mean, I've traveled around the world.
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Like you, you have an idea of like Asian food, you know, African food, Indian food.
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You go across Europe, which is what, 45 different countries or something.
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You can scroll through and see all the different dishes of Europe because we are so ethnically
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And when it comes to culinary arts, we have an amazing choice of dishes.
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The food of your ethnic peoples of your nation is interwoven into your sense of identity.
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So this idea that there's like a kebab shop and a pizzeria.
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I know pizza is Italian, but like, look, most, at least Northern European countries, it's
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But yeah, but then they make it to kebab pizza, right?
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There's something about like eating their food.
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Like you're adopting, you're becoming them, you're rejecting your own national cuisine
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and those very, very unique expressions of food that in some cases have been developed
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over hundreds of years, probably even thousands in some cases, right?
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And yes, there's some new influence and stuff like that.
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But overall, there's some of these dishes that are very old or as old as our people,
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And so to not have that, but to have this crappy fast food, you know, kebab slop or whatever
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We should reject that at every level and learn and pay.
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I know there's a big trend for that now, but like just emphasize that again and online
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that point that that's something you can do is like bring up number.
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And you know, you could be of other European countries too, but bring up like whether it's
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national dishes or whatever, but like, you know, specific cuisine and dive into that,
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you know, depending on what I mean, I mean, you're Swedish, you grew up with all the great
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Swedish foods and they have the Swedish shot ball out on there.
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But like for me, Russian growing up, I remember my grandma making, you know, the pita ski and
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And it like, it definitely anchored me into a sense of like, what is Russian?
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And it's, it's food and what was available for them to cook with and make, you know?
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Oh, and I hate that Turkey's on this list because Turkey is not a European country.
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God, I keep seeing them like slide Turkey in there.
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They're going to be part of the EU soon, right?
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But when it comes to culinary arts, we don't need your shitty, disgusting kebabs that are
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They're fine culinary arts that hail from Europe, like the food and the beverages.
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I was just, I have a list in there of like 50 most popular foods in Europe.
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And it's just like from the beers and the wines and like the fine cheeses.
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And yes, you have fondue, which is a Swiss, right?
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And I think, but I think it's a national food in Switzerland.
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I mean, you have German, you have Greek, you have Italian, you have French, you have Slavic,
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I mean, so many dishes, fine pastries, all the things.
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I mean, just amazing, amazing food and diversity when it comes to food.
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When I was in Crete, Gyros, we met a great, great Greek, older man who owned the restaurant.
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Pastas and drinks and crepes and cheeses and like, it just goes on and on.
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How about we bring back like European restaurants into our culture, huh?
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That's what I always get annoyed with in America.
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Like, yeah, at least you have the Irish pub and you have some Italian food, but it's always
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Occasionally, you might get like a German restaurant.
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I mean, I remember I always heard like, oh, your food is so boring.
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Oh, yeah, okay, we have meatballs, you know, shitpula, maybe like that.
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But then you start realizing, especially when you're out of the country, of how many things
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there are and how much you miss of those things.
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And in some cases, of course, as well, this is tied to it.
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That's why it's tied to, you know, your soil, right?
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Because it's foods that are specific to that region.
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In some cases, it's the berries you can get access to or the types of fish or something
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or seafood, or maybe it's the mushrooms you can have at certain seasons or the type of
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It's like all the different liqueurs and the beers and just like all the specialty things.
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And like, we have a very diverse, rich palette, you know, of things that we like to make.
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And it's always funny how we get charged for these things.
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Like when it comes to music, we are also the most diverse.
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When it comes to dancing, look at all the styles that we've created, all the sounds that
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You go to other countries and it's just kind of the same beet or the same food, you know,
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But we're, as with us, as far as people and what we've created, we have done what no other
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It's almost a curse of progress and that strive for something new, in a way.
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Like it's almost a limitation in terms of how we seek to experiment and do something new
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or progress, not in that sense of the word, but like you progress your traditions or something.
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And that's also, of course, why we, I think, why people have been uniquely open to adopt
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Because again, that supplies that, whatever that is, that drive, that need for newness,
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And in a weird way, it's almost also like, it's almost also that we maybe collectively
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on a subconscious level know that we can do those things because it wouldn't, it doesn't
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Yeah, like we'll let them have it because they're not superior, you know.
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We're not threatened by you, so we'll let you have that.
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Yeah, we can, we can have, we can have all these crazy things happening right now with
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our, you know, with our people, to our countries, to our civilization, which any other ethnic group
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normally would just like have a, you know, as an understandable, so like a violent reaction
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towards and it would be like, you couldn't try 10% of the things that they've gotten away
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with in European countries in another part of the world, for the most part, I'd say.
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Um, and it's almost like we know that on some level, you know what I mean?
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Like, it's almost like a little, yeah, we'll, we'll, we'll, we'll toy around with this for
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And it's not like, oh, well, sorry, I was proven wrong.
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We, we walked off the stage of, of history and that was it.
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If you didn't see it, a little preview that we released from Western warrior, where we, I get into a
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little bit of like some amazing extreme sports that white people dominate, they kick ass at,
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So don't give me this bullshit about white men can't jump or white men can't cook or white
00:13:01.940
I had a martini last night, a Grey Goose martini for the first time in many years and I really
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And, uh, by the, it's an interesting thing too about the Italian wheat, which actually
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is more true to the older, uh, it's not the dwarf wheat, not the dwarf seventies.
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I get a wheat reaction, but when I have some of the Italian wheat, it's not, I don't get
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I mean, so, yeah, you know, we, it's, it's still, you know, we did it and it's, it's
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It's not the best food, but you know, regardless, it's, it's something we did.
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Uh, if we can go back, at least if you can go back to like some einkorn type thing or
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something, it's going to be much better for you than the new GMO wheat, you know, maybe
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next time says eat what your grandparents ate and be healthy.
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There's a lot of things on this list that are like so yummy, but I would have to have
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That's why I stick on the paleo diet going, you know, way back meat, vegetables, berries.
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I just, I thrive and I feel better on a low sugar, you know, low carb diet.
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But you know, all of these things you can enjoy in moderation.