Episode 288： Wolfgang Puck - From Chef to $100 Million Entrepreneur
Episode Stats
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Summary
Wolfgang Puck went from being a chef to an entrepreneur, to building a $100 million dollar empire, to running one of the most popular restaurants in all of the world, Spago, out of Beverly Hills, and the things we covered today.
Transcript
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30 seconds, one time for the underdog, ignition sequence start, let me see you put em up, reach
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the sky, turn the stars up above, cause it's one time for the underdog, one time for the
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I'm Patrick Bedevi, host of Aletame, and today I sit down with Wolfgang Puck, yes, the one
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and only Wolfgang Puck that went from being a chef to an entrepreneur, to building a hundred
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million dollar empire, to running one of the most popular restaurants in all of the world,
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Spago, out of Beverly Hills, and the things we covered today, it's interesting when he
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was coming up, how he almost took his life and all of a sudden took a complete different
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angle and went from no one knowing who Wolfgang Puck is, to all of a sudden everybody around
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It's very rare when you find somebody in the restaurant world as a chef, you know, there's
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a lot of chefs out there who are very creative, but it's tough for them to make that transition
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from being a chef, who do very well in the kitchen, to go and open up a restaurant that
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lasts for 36 years, for as long as his has, and then become an entrepreneur, and become
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one of the top five wealthiest chefs around the world, one and only Wolfgang Puck.
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I saw you on a list, it said top five, I said, you know what, cause I saw one time you
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said, when you were a chef back in France, and you said you would watch these people on
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America, use the word Chevrolet in Cadillac, and he said, I want to be rich one day, and
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you know, you come to America, and you have your story, so.
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And now I drive a Cadillac, see, and Escalade, yeah.
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So, what I want to do is, before we go into what you've done, obviously Spago, if you're
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in LA, I think in LA there's three two-star Michelin two-stars, right, yours is one of them
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Spago, 2012, well, when you were awarded, before they, you did your renovation, and if you're
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in LA, everybody wants to go to Spago, this is like a main spot, so.
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It's an institution, Spago has become a worldwide institution, people know it, if you go to
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England, or Australia, or you know about Spago.
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So, before we get into Spago, Cut, Wolfgang Puck, The Express, some of the things they've
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been doing at HSN, let's go back and kind of hear the story of how you got started, you
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know, like, if I wasn't, say I was in high school with you, we're 16 years old, you and
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I are good friends, we're classmates, who was Wolfgang Puck?
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Well, Wolfgang Puck never went to high school, never went to high school, never went to
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high school, I started out, my mother was a professional chef too, in the summertime, so
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when I was 12, 13 years old, I always spent the summer, the vacation with my mother at this
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resort hotel, I remember she had a small room, the hotel provided the lodging, and then she
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had them built the bunk bed, so I slept up on top, and she had the bed underneath, and my stepfather
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was working in the mines and everything, so I spent there, I spent time cooking, and helping
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the pastry chef, helping my mom a little bit, and then when I was 14, I left school.
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Oh, she had no choice, because I just said, this is what it's going to be.
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I started to cook professionally too, an apprenticeship in Fila in Austria, I worked there for three
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years, then I moved to France, stayed seven years in France, and then I moved to the United
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States, first to Indianapolis a year, and then I came here to Los Angeles, and I'm here since
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What was your personality like at 14, like, if we're friends, what was Wolfgang Puck like
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I was certainly rebellious, I hated my stepfather, so I said, I can't wait, so when I was 14,
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not only I skipped school, I skipped my parents' home, I left their home and moved 50 miles
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At 14, and I said, I have young kids too, so I'm sinking off there, I said, my son
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going to be 14 next year, I said, I don't think I would let him move out, but I just moved
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out, and my mother basically said, you know what, in life, you have to make more money
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And that's your mom, so you listened to your mom's listen?
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My mom was an angel, and my stepfather was a devil, basically, if you would say, he was
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I think at that time in the countryside, I grew up in the countryside, you know, they didn't
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diagnose people, he was totally bipolar, so he could be really nice, but then he would
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go off, and he used to have a drinking problem, and, I mean, he was violent, and got into fights,
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And you avoided him, you tried to avoid him as much as possible.
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As much as possible, so when I was 14, I left my home, when I was 17, I left the country,
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You know, a lot of times you sit down with somebody, I don't know if you know Steve Aoki,
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You know, similar story to yours, his mom was very supportive, loving, you can do everything,
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but his dad was, you know, founding Benihana, never around, to him it said, in life, business
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Do you think as a boy coming up, you notice a trend where someone in the family had to
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be a little bit challenging you, pushing you, like difficult in your life, for you to have
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that kind of an ambition to want to go out and prove a point, you think there's a little
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Well, I don't know if it is part of it too, where if you have a really comfortable life
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when you're young, and everything is prepared for you, you're sent to the right school, you
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have the right, you have your own room at home, and you have everything, maybe there's less
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challenges, maybe there's less motivation, and maybe you don't achieve.
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So sometimes I ask myself now, I said, maybe, not to say it was a good thing the way my stepfather
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left, but maybe he motivated me more, because I remember when I went to France, and one day
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I told him, I won't come home until I get a Mercedes and I'm going to come and drive it
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I told my stepdad, and then, you know what happened, years and years later, he came here
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with my mother, so I had to be nice to him because of my mother.
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They stayed together, she should have shot him, would have been a good deed maybe, I told
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you many times, but then, you know, I said, what am I going to do, I cannot ignore my mother,
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we only have one mother, so I sent them on cruises, and every year they came here, went
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on a cruise to South America, to the Caribbean, everywhere really they were in.
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So, for me, it was really special to really treat my mother really right, but he came
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So, did your last moments with him, was it good, or was it you still to the very end,
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You know, I wasn't too fond of him, the way I speak, I am obviously not too fond of him
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now, because I really think, when you live your life, you cannot really go on and just
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You know, I forgave to a point, where I said, okay, I tolerate him, but I don't going to
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So, almost like I'll forgive, but I won't forget what happens.
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So, I also heard somewhere you said, you were working at a restaurant, and the head
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chef, or somebody said, you'll never amount to anything, or something like that.
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You had your stepdad, but you also had another person that said in the world.
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I remember it was like, on the fall day, it was raining, and cloudy, and you know, foggy
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And my father, my stepfather, when I left, he said, he always told me I was good for
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So, when I left, he said, you're good for nothing, in three weeks you're going to be
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back home, and ask me for money, and he went on and on.
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And I just went, and I remember my grandmother took me to the train station, which was about
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So, I went there, and then started to work, obviously, in this hotel in Villach.
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And then, maybe a month into it or so, and the chef was crazy, a little bit there, too
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You know, in the old time, the chefs used to drink a lot, and he was like this bully guy.
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So, no more mashed potatoes, no more potatoes with parsley, which was a big thing in Austria.
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I was this 14-year-old kid, not even five foot tall.
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And then, the chef, after lunch, he called me over, and says, you know, you should go
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Your mother should breastfeed you for another year.
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I went on the bridge where the train goes over.
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So, it was a high bridge, and I said, I'm going to kill myself.
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I'm going to jump into the water, and I'm not going home, for sure.
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So, I stood there, and stood there, like, for maybe an hour.
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I was thinking, do I going to go to hell or to heaven?
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And then, finally, and now I was so into it, I said, okay, you know what?
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I'm just going to go back tomorrow and see what happened.
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So, I went off the bridge, went home, couldn't sleep all night, obviously.
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Went early in the morning, like at 7, to the hotel restaurant.
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And then, the apprentice, who was ahead of me, saw me coming back, and he was so happy.
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So, I don't have to peel potatoes and do all that thing for another six months.
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And then, he took me and took me down into the vegetable cellar.
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And I was sitting on a crate down there, peeling potatoes and carrots and onions and all that stuff.
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So, after about three weeks into that, the chef came down and sees me there.
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I was this little guy and he was this big bully.
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And he told them, you know, I don't know what to do with him.
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Every word possible to make me feel bad and negative.
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And maybe over there, it will be better for you.
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Every year, we went for three months to school.
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So, they had this apprenticeship program where you went for three years.
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And part of it, you had to go to the school to learn, you know, more theoretical stuff.
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And also cooking, the principle of cooking a little bit.
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So, every week, we had like three or four afternoons cooking.
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In the morning, you know, we got the little English lessons, math lessons, bookkeeping lessons, and so forth.
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So, when I came back then, for the first three months, we always had to go to the owner and show him...
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Then, each time when he walked into the kitchen, he asked for the chef or said hello to the chef and said, where is Wolfgang?
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So, all of a sudden, I became like an important kid in the kitchen.
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Was that the first time where you had somebody that believed in you?
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And somebody doesn't tell me I'm good for nothing, you know.
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Maybe, you know, maybe he gonna say, oh, he wants to come back.
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So, all these things, all these different scenarios went through my head when I looked down in the dark.
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You know, it was like looking down a big dark hole with the river with the ice blocks going down and everything, so...
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They interviewed the 100 people that jumped off of Bay Bridge who they committed suicide.
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And every one of them said, from the moment we let go, there was a regret.
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So, it's amazing how you're saying it because there's a lot of conversation right now about suicide going around the world.
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Well, you know, I think millions of people around the world are glad you didn't because our appetite is very happy with you.
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The man who's an attorney, he's kind of taking a liking into you.
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So, then in the third year when I was 16 or 17 like that, we had this restaurant from France come to cook for one week their food from Burgundy from Dijon.
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And they came and I looked the way they cooked like they made chicken in red wine sauce.
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Coco vin they call it or boeuf bourguignon or they made pâtés.
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They used wine like bottles of wine and reduced it and simmered the chicken and they brought snails.
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Like we didn't have snails in Austria and so I said I want to go to France.
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You know, I would like to come and practice there for a year or so as a stagiaire and they accepted me.
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About a year into it, the owner and chef of the restaurant in Dijon, there's a party for the staff.
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I spoke French already at that time, so a little bit at least.
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And then the party was because we got a star in the Gitte Michelin.
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And I had no idea at that time about the Gitte Michelin.
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So, everybody said, oh, now we are like one of the top restaurants in France or the top restaurant, the way they were talking.
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And then I take the book and I said, oh my God, there are two star restaurants and three star restaurants.
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So, then I said, before going back to Austria, I want to work in a three star restaurant.
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And then I wrote to Bocuse and Trois Gros and La Serre and all the famous restaurants.
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And the first one who responded positive was Raymond Tullier at Beaumaniere in south of France, near Marseille.
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There's not that many three stars around the world.
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Yeah, they didn't have it international, it was only France.
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And then they went to Germany, Italy, France and so on to Spain and America, everywhere now.
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I started there and over there the owner and chef was 72 years old.
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But he was so passionate about food, about the products.
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And I still remember as a kid there and he used to bring, Picasso used to come to the restaurant.
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Picasso was a little guy, he was big, walked him around.
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We had like at that time Elizabeth Taylor came and Richard Burton.
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One day Peter O'Toole, a famous actor from England, he used to film there somewhere.
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And my friend was a waiter and he was sitting by himself drinking.
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And then I had the little motorbike, I had to drive him to the part of the hotel on my motorbike,
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which was a small house, like a dependent house.
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And he was hanging on to me and I was driving him to his room, to his hotel.
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And that's when I really said, I want to do that for a living.
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So until that moment you hadn't, you hadn't decided yet?
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You were just kind of doing it because your mom does this.
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Because my mom, because I wanted to get away from my stepfather.
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And then at that time I had a friend who was a truck driver.
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And he used to drive from Trieste in Italy to Vienna.
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I mean, for me at that time, you know, I made maybe, I don't know, 500 shilling at that time a month.
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For a kid with 5,000 shilling, I could buy a car or a nice motorbike and go skiing.
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And I think when I was 19, really it changed my life.
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So he was making all the sauces and everything.
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And somehow he took a liking on me because I wasn't scared of him.
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And like when he made something, or I made something, he tasted it and said,
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Okay, put a little salt, put a little pepper, put a little lemon juice, whatever it is in the sauce.
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And then when he made something, he said, Taste it.
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I said, Oh, maybe a little salt and pepper, maybe a little this.
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And everybody else, when he made something, they tasted it and said, Oh, it's delicious.
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You know, nobody would tell him a little more this or a little more that except me.
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So he had this huge gardens with six gardeners providing all the ingredients we used in the
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Like we get the tiniest string beans, the best strawberries or the best melons and things like
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So we used to go in November when it wasn't busy.
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We picked the olive trees, shook the olive trees with a big tablecloth underneath and picked
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up all the olives and made olive oil and everything.
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So to me, it was really the beginning where I said, wow, this guy is amazing.
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And like one day when he went on vacation, I still remember, he told the chef who was at
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He said, I'm leaving for a week, but Wolfgang has to stay here and do the sauces and make sure
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He noted the sauce close to the way he was making the sauce.
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And you know, the funniest thing is talking about Iran.
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So when I was there, Maxime in Paris and Beaumontia did the 2000 anniversary of the
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And I was supposed to go and I forgot, I didn't have a passport because I...
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You were supposed to go to the 2500 year celebration in Iran.
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And they went, Beaumontia went, Maxime went, and you know, they...
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And I go and they said to you, like two days before, I said, okay, you need your passport.
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He had a three-star restaurant and a one-star restaurant.
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He fired the chef in a one-star restaurant and put me there for a year as the chef in
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So it was tough for me to order them around because they said, who is this Austrian?
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You know, we are the French, you know, we know about food, we are much better.
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But he really trusted me and that really changed my life, you know, and gave me confidence.
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So then I went to work in Monaco at L'Hotel de Paris and I didn't like it there because
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it was so structured but it was boring in comparison to Beaumagnier.
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You know, it was everything like the books, you know, like Escoffier style.
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And then I went to see Mr. Tullier and I said, you know, I don't know what to do.
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So he said, okay, I'm going to Paris and I'm going to see Mr. Vaudable, the owner of Maxime's,
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So you have experience with two three-star restaurants.
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How different was the one in Paris than the one you worked at in?
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Well, Beaumagnier was mainly the owner and chef.
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I don't want to go to somebody to ask for a race.
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I loved it because it was a very upscale French restaurant.
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Again, everybody, the whole world used to go to Maxime's in Paris.
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I remember like Onassis was a regular Salvador Dali.
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I saw Charlie Chaplin there waiting outside for his limousine.
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I mean, I remember Shiskar d'Estaing was the finance minister at that time.
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He used to have lunch there every day because Ruiz Rivoli, which is the minister of finance there.
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But the cooking or what inspired me was Mr. Tuillier at Beaumagnier.
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Not like the chef at Maxime's who was very good, but he worked for somebody.
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So to me at that time, I said, I want to create my own destiny.
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So Beaumagnier, you worked with him and you worked at the place in France.
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At this point, are you making money yet or you're not making money?
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And Maxime's, the last six months, the night chef, because Maxime was open late after theater and everything.
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So we had a lot of people coming after the opera and like at that time, like Maria Callas used to sing and so forth.
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So then I used to come and the night chef who was responsible for the kitchen left to open his own restaurant.
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And then the chef told me, oh, you're going to be the chef now at night with five chefs in a three-star restaurant.
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Remember, I bought an Alfa Romeo from one of the...
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When I went to a club or, you know, to a disco at that time, and the girls saw me driving an Alfa and said, okay.
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Alfa Romeo was a racing car in Europe, it seems very well on racing.
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You have an Alfa Romeo, you're making a little bit of money.
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So what happens next for you to say, I want to come...
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You seem like you're somebody that's extremely driven because of what happened with your stepdad and you wanted to prove a point.
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You had somebody who loved you, which is your mom.
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And then you modeled somebody who believed in you, Beaumannier.
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But then after that, what was the inspiration to say, I'm coming to America?
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So when I worked at Maxime's in Paris, Maxime's opened a restaurant in Chicago.
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And then the pastry chef, who I became good friends with, opened the restaurant in Chicago with Maxime's.
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And then he came back to France after a year or two years.
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Worked again at the restaurant in Paris, at Maxime's in Paris.
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And he and me became very friendly and hung out and everything.
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And obviously I watched all these cowboy movies.
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I watched movies where they all drive this big Chevrolet and Cadillacs and everything.
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The chef said, okay, if you don't come back in the next two months, I give your job to somebody else.
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It was called La Goulue where I was supposed to work.
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You didn't like New York as a city or you didn't like your experience with the restaurant?
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Like I remember I arrived at the airport and the taxi asked me where I want to go.
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I said, well, to a hotel around the Empire State Building because I knew the Empire State Building.
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And then he dropped me off in a cheap hotel and he probably saw the young kid like that.
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And I remember we had cockroaches all over and everything was terrible.
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And then the restaurant I was supposed to work was like a pisto.
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And I said, I worked in all these three-star restaurants.
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This is not the cooking I love, you know, that way.
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There's nothing wrong with the pisto, obviously.
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I said, I want to play at this level, not at this level.
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And so then through a friend there, they found me a job in Indianapolis.
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But I am still, but I was always a fan of outdoor racing.
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So like for me Formula One was like the top sport.
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And the Indy 500 is the top race in the world maybe at that time for sure.
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I started to work in a restaurant called Ma Maison, which I had no idea at that time how bad it was or whatever.
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So I went to the owner, Patrick Deray, who's his uncle owned La Tour d'Argent in Paris.
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And you know, they only did like 30 lunches and maybe that many dinners.
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He said, well, and then we worked out a deal where I became a part owner.
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And he says, so that way you get some upside if the restaurant as well.
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Sure enough, the restaurant started to get better and better.
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And I remember at one point, Gourmet Magazine called up and says, oh, we went to the restaurant.
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And so we talked and said, oh, my God, I had this caramel ice cream.
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And then I told Patrick, I said, I don't know what we're going to do.
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It's just we started to get busy in the restaurant with a lot of locals.
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People like Orson Welles used to come every day for lunch.
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I said, now I'm not going to be able to serve them anymore.
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Because everybody from all over the country is going to know we have this restaurant.
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So we decided to take out the listing in the phone book.
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You know, there was no cell phones at that time and everything.
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Because so we don't, we only get the people who know us can come and the other ones not.
00:28:45.500
And so I said, we cannot go instead of serving 80 dinners, all of a sudden serve 150.
00:28:54.500
Then the next thing is People Magazine wrote this huge article about how snobby, how chic,
00:29:06.500
So then, and they say, and they said, by the way, that is the number.
00:29:17.500
So then we had to put a private number for our regular guests.
00:29:19.500
They got the private number because the phone rang off the hook.
00:29:30.500
Like for example, when he went on vacation, he told the Metadie to sign the checks, not me.
00:29:38.500
I produce for 65 or 70% of the income of the restaurant because I'm the chef.
00:29:46.500
And then he has this guy who is a nice guy, but signed the checks instead of me.
00:29:52.500
And then I said, you know, I don't think that's going to work out in the long term.
00:29:56.500
But I still felt, in a way, guilty a little bit to leave.
00:30:00.500
And then one day I found this new location on Sunset.
00:30:04.500
And I went to Patrick and I said, you know, I found this location, but we have to change the way we operate.
00:30:10.500
We have to create a restaurant company, an operating company.
00:30:13.500
We're going to run the restaurants, but we have to be 50-50 partners.
00:30:36.500
I built up my maison from $18,000 business a month to $300,000 a month.
00:30:50.500
But we were of the top three restaurants in the city.
00:30:53.500
And, you know, everybody used to come to the restaurant.
00:30:56.500
I used to cook for all the big movie people and record theater.
00:31:02.500
You probably had dinner, wine, drinks, with everybody.
00:31:11.500
And because Patrick didn't want to be 50-50 partner, I had to leave.
00:31:23.500
So Spargo was the first restaurant with an open kitchen.
00:31:43.500
We were the first one, like here in LA, to have a wood burning oven, a wood burning grill
00:31:50.500
And I think, but the open kitchen really was this thing all of a sudden.
00:31:55.500
Then I thought, I'm going to have this neighborhood restaurant, you know, up on Sunset Boulevard.
00:31:59.500
You had the houses up in the hills and everything.
00:32:04.500
I remember three weeks into it, Billy Wilder, who was a famous movie director and also Austrian
00:32:09.500
like me, brought in Sidney Poitier and Jack Lemmon and John Collins.
00:32:14.500
So they were all sitting on one big table and somebody from the newspaper or whatever was
00:32:19.500
And they said, oh, Spargo is the place to go now.
00:32:24.500
We became this really amazingly busy restaurant.
00:32:28.500
Then I talked Swifty Lazare, who was like an agent, into doing the Oscar party there.
00:32:36.500
And the funny thing was, because you had the front of the restaurant where all the VIP
00:32:40.500
were sitting and then the back, which was Siberia, and people used to get pissed over
00:32:44.500
and said, ah, you son of a bitch, you sent me over in Siberia again.
00:32:51.500
So let me ask you, there's a part, obviously you're very charming, you're very charismatic,
00:32:56.500
you're very attractive, your personality is very, very attractive.
00:32:59.500
You think that kind of helped you when it comes, because it looks like you have the creative
00:33:04.500
side, you have that part about creating, but also the other element of convincing Oscars
00:33:12.500
How many years has it been that you've done, I mean?
00:33:14.500
Well, we're doing the Governor's Ball in the 25th year already.
00:33:19.500
That's craziness to be able to say 25, 25 years.
00:33:24.500
They came to me and asked me, why you don't do our Governor's Ball, the Board of Governors.
00:33:32.500
The Board of Governors, the people who put on the Oscars.
00:33:36.500
So like, I remember at that time Arthur Heller, who was a famous director, you know,
00:33:46.500
And Alan and Marilyn Bergman, who did all the songs for Barbara Streisand, were on the board.
00:33:50.500
And they used to come to Spargo one day and say, you know, we really would like you to cater the dinner.
00:33:58.500
So when I did the first dinner after the awards, it was at the Shrine Auditorium.
00:34:04.500
And normally they had nobody going to the dinner.
00:34:16.500
And I remember Mike always came with Paul Newman and Robert Redford and all the people.
00:34:27.500
That was, you know, in 1995 or 1994 or something like that, you know.
00:34:33.500
So I think then after that now everybody goes to the Governor's Ball.
00:34:38.500
Whereas before it was always nothing, you know, nobody went.
00:34:41.500
I remember when we were at Spargo watching the Academy Awards with Swifty and his party.
00:34:47.500
And then some TV crew was over there at the Beverly Hilton where they had the Governor's Ball.
00:34:53.500
And some of them went there with their Oscars, said hello and walked out.
00:35:00.500
That's the part about you that there has to be people wanting to help contribute to your success.
00:35:04.500
Like there's got to be an element of likeability.
00:35:09.500
So how much of your business world and what you think about, how much of your business is it the food?
00:35:16.500
And how much of it is the service you provide me as a person that's coming to you?
00:35:19.500
Because there's some level of loyalty for service as well.
00:35:36.500
We want to make people feel happy when they come to a restaurant.
00:35:39.500
We want to make people feel that when they leave, they're going to make a reservation or they're going to think, oh, I'm going to come back as soon as I can.
00:35:49.500
A nightclub runs for like five to ten years in the 90s.
00:35:53.500
Dublins, you know, you had all these things and then they die out.
00:35:57.500
Garden of Eden and then that Decentral Club, it dies out.
00:35:59.500
And so nightclub is almost like a cyclical cycle of five to ten.
00:36:06.500
And now you're in Vegas, you're in Istanbul with Spago.
00:36:13.500
How did you manage it to keep staying attractive for the customers to want to keep coming back?
00:36:18.500
Because traditions changes, generations change.
00:36:21.500
So generationally you've done Boomer, Gen X, Millennial.
00:36:26.500
You know, it's an interesting experience because when I tell people that all these guests, for example, if it was Tony Curtis, Chuck Lemmon, Orson Welles,
00:36:35.500
Elizabeth Taylor, whoever, they're all dead now.
00:36:41.500
If we stay the same, it's very difficult because then the younger people don't want to come.
00:36:48.500
But if you change too much, you lose all your base clientele.
00:36:57.500
That's a powerful point you just made right there.
00:36:59.500
Because sometimes so many entrepreneurs are so concerned about only getting new customers.
00:37:04.500
They forget to keep the existing loyal customers.
00:37:08.500
That's how a lot of restaurants stay in business two years or even less or a little more.
00:37:14.500
Because I think you have to get a really good base clientele.
00:37:18.500
You have to have people who come and become repeat customers.
00:37:23.500
You know, it's very expensive always to get new customers in any business.
00:37:29.500
First of all, this has been a pleasure just listening to you and your story.
00:37:37.500
But I didn't know the deeper side of the story.
00:37:39.500
For you to open up and kind of share with the rest of us.
00:37:42.500
It's obvious why you are who you are right now.
00:37:44.500
It's an inspiration to a lot of people out there.
00:37:47.500
And I hope, you know, that people really think that it doesn't, it wasn't always like that.
00:37:55.500
There's always somebody who's trying to put something in your rod, you know, put something
00:38:03.500
But patience and tenacity are an important part.
00:38:08.500
Now, if you're lucky like me and you find your passion, then life is easy.
00:38:15.500
Then you don't have to go in the morning and say, oh, I have to go to work again.
00:38:19.500
You get up in the morning, like I went yesterday to the fish market.
00:38:29.500
Like I went to the fish market, to the flower market.
00:38:31.500
I still love to be involved in it because food and the customers are really my passion.
00:38:38.500
And that's why customers like me keep coming back.
00:38:40.500
And we keep coming back because it's important that the man at the top is still in the game.
00:38:46.500
So Wolfgang Puck, thank you so much for your time.
00:38:52.500
And by the way, if you haven't already subscribed to Valuetainment on iTunes, please
00:38:59.500
And if you have any questions for me that you may have, you can always find me on Snapchat,
00:39:07.500
And I actually do respond back when you snap me or send me a message on Instagram.