This Blind Chef Owns TWO Restaurants! - Blind Leading the Blind ft. Christine Ha

Name: This Blind Chef Owns TWO Restaurants! - Blind Leading the Blind ft. Christine Ha
Uploaded: 2025-12-20T12:30:32+00:00
Duration: 1 h 13 min 6 s
Channel: L012
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00:00:00It is finally time for a new episode

00:00:03of Blind Leading the Blind.

00:00:04This one has been long-awaited, long-anticipated.

00:00:07I don't want to spoil it,

00:00:08but we're walking up to the blind goat,

00:00:11and if you know, you know.

00:00:14And also, this is our first episode

00:00:15featuring a blind female,

00:00:17and I couldn't be more excited,

00:00:18so let's go see who it is.

00:00:22What?

00:00:23You stopped right in front of this wall, look.

00:00:25Feel free, feel free.

00:00:28Eh, well.

00:00:29What happens when I try to get Molly to walk and talk?

00:00:32It's not as easy as it is for you sighted folks, okay?

00:00:35I try, I try.

00:00:40The moment I think people on my channel

00:00:42have been waiting for since my channel began a decade ago.

00:00:45I am here, finally, with the one and only Christine Ha.

00:00:50This is exciting.

00:00:52Yeah, I'm very excited too.

00:00:53I remember years and years ago,

00:00:55I mean, it must have been like almost a decade ago,

00:00:57or maybe even more when we met on the set of Four Senses

00:01:00when I was filming in Toronto,

00:01:01and then you came and you filmed a little bit,

00:01:03and you were like, oh, I'm just starting to get into this,

00:01:05and I was like, oh, wow, she's got a big personality

00:01:07for a tiny little person who's so young,

00:01:10and then, you know, we've kind of kept in touch over the years,

00:01:13so, and then I saw you grow,

00:01:14and I was really proud of you,

00:01:16representing like the blind and visually impaired community,

00:01:18so I'm super stoked to be here again today with you reunited.

00:01:21I know, it's so fun.

00:01:22Like, I was just talking to my boyfriend about this

00:01:24when we were in the car driving here.

00:01:25He's like, have you ever met her?

00:01:26And I was like, yes, we like literally cooked together.

00:01:29Yes.

00:01:30I use that term loosely.

00:01:31Anything with me in the kitchen is adjacent to cooking,

00:01:35but probably not really cooking.

00:01:37It is, I would say like one of my biggest weaknesses

00:01:41is just how much I suck at cooking, and it's so funny

00:01:45because you've kind of been like my reference point

00:01:47whenever I talk about me not being able to cook.

00:01:50I'm always like, but it's not because I'm blind.

00:01:52Christine Ha is a great cook, and she's blind.

00:01:56I just suck because I'm Molly, and I'm not good at cooking.

00:01:59Sure.

00:02:00And blindness adds, obviously, a layer of difficulty.

00:02:03Sure, yeah.

00:02:04So when you're, when it's already not necessarily

00:02:08like an interest or a passion,

00:02:10or you don't have the natural skill set

00:02:13to be good in the kitchen, and then you add disability.

00:02:15It's like, well, now there's this extra layer

00:02:18that I'm not necessarily sure I'm wanting to like push through.

00:02:22Yeah, makes sense.

00:02:22When like Uber Eats is right there.

00:02:24Exactly.

00:02:25On my phone.

00:02:25It totally makes sense.

00:02:26I think a lot of times when I do these public speaking events,

00:02:30I always get the question like, I don't like to cook

00:02:33and I'm not a good cook, like how do I get better?

00:02:36And I'm like, well, first of all, if it's not your interest,

00:02:38I'm not, you can't force yourself.

00:02:40I always say like my, my passion is like fashion and makeup.

00:02:43Those are very visual things, but being blind,

00:02:46not being able to see them hasn't stopped me from loving them

00:02:49to the fullest and, you know, doing it every single day

00:02:52and really enjoying it and helping sighted people in my life with it,

00:02:55like styling them and helping them with their makeup.

00:02:58And I always think, you know, I meet sighted people who will say to me,

00:03:01I'm not as good with my makeup or I can't put an outfit together

00:03:03the way you can, but it's not because of vision loss, right?

00:03:07And it's because it's my natural passion and interest.

00:03:10And so would you say cooking has always been that for you?

00:03:13It's just regardless of vision?

00:03:15I think so.

00:03:16I started learning to cook or teaching myself how to cook.

00:03:19At first, it was really out of necessity because I, my freshman year of college,

00:03:23I lived in a dorm.

00:03:24I had a dorm cafeteria to rely on to eat in.

00:03:27And then my second year I moved out to save money and moved into an apartment.

00:03:30And then I suddenly found myself with no dorm cafeteria, a small kitchen, no cooking skills.

00:03:37I was like, well, I can't eat out all the time.

00:03:39I can't always eat fast food.

00:03:40So I figured I had to teach myself how to cook.

00:03:43So I really just started grassroots, like organically buying a used cookbook

00:03:48and reading the recipes and then kind of experimenting in the kitchen

00:03:51and learning like, okay, if you do this, it burns or if you do this, it stays raw and learning how to use a knife.

00:03:57And then I just kind of kept at it.

00:04:00And then I failed a lot at the beginning.

00:04:01And then there was finally, I wouldn't say like months into trying,

00:04:05I finally picked a recipe where I was like, okay, this is the shortest list of ingredients

00:04:09and the shortest amount of instructions in this whole book.

00:04:12And if I can't do this and I'm giving up and I'm, you know, we didn't have Uber Eats back then.

00:04:16So I was like, I'm just going to have to figure it out or, you know, always eat prepackaged meals or whatever.

00:04:21So I finally cooked this recipe.

00:04:24It was a Vietnamese braised ginger chicken recipe with very little ingredients.

00:04:29And I mean, it didn't come out perfect, but it came out really good.

00:04:32And my friends and I, we all ate it.

00:04:33Nothing went in the trash.

00:04:34We didn't have leftovers.

00:04:36And then I think I remember I had sight at that time and we were sitting around my table in my apartment.

00:04:41And I remember looking around and seeing their smiles and their faces were like, they felt satiated.

00:04:46And I instantly, I felt joy.

00:04:48Like I love being able to make something and make other people happy with something I created.

00:04:54So I think that's what sparked my initial interest in cooking.

00:04:57And then I just wanted to keep practicing and learning.

00:04:59And it grew from there.

00:05:00So that's fascinating.

00:05:02I kind of had this, I guess, idea in my mind that you just grew up cooking your whole life next to your mom or something.

00:05:08It was a big passion in your whole life.

00:05:09So that's fascinating to hear that it wasn't, it was something that you actually came to out of necessity.

00:05:14And then it kind of grew into this passion.

00:05:17Yes.

00:05:18So like me, you have a progressive vision loss.

00:05:20You were born blind.

00:05:22So when you started, how much remaining vision did you have?

00:05:26And how did your cooking have to adapt as your vision declined?

00:05:32I first started teaching myself to cook with full vision.

00:05:36And then coincidentally, it was around the same year that I started experimenting in the kitchen and cooking in my apartment that I noticed one of my eyes going blurry.

00:05:46And I thought, you know, initially I was just like, oh, it's my contact lens.

00:05:49And I changed it out and it was still blurry.

00:05:51So I went to the eye doctor and then they checked out my eyes and they said, it's not your eyes, it's something neurological.

00:05:57So I was referred to a neuro-ophthalmologist and then it took a long time for them to figure out what it was because I was initially misdiagnosed with multiple sclerosis.

00:06:06And then it wasn't until years later that I was correctly diagnosed with something called neuromyelitis optic or NMO for short, which is a similar autoimmune disease where your immune system attacks your neurological system.

00:06:18So it affected my optic nerves.

00:06:20They kept becoming inflamed and that's when my vision would deteriorate.

00:06:24And then over the years, my optic nerves just atrophied.

00:06:27And so every time my vision would get worse, it would, you know, they would give me a lot of medications and hopefully that that would help me recover from the vision loss or hoping it was temporary.

00:06:38But every time it would like decrease more and then it would become my new baseline.

00:06:42And then I would like lose more vision in my other eye.

00:06:44And then so every time this happened, I would say the vision loss was gradual over a period of about seven years or so.

00:06:53And each time it got worse, I would just think like, OK, well, will I ever be able to be independent and cook for myself again?

00:06:59And there were times when I had to start all over when the year before I was cooking like a full Thanksgiving meal for my family.

00:07:07And then the next year I could barely make like a peanut butter jelly sandwich, just trying to get the peanut butter spread on the bread in the correct way.

00:07:14And then, you know, the amount I want and the jelly, then putting the slices together is like so hard.

00:07:18Yes, it is ridiculously hard to spread things on toast for me.

00:07:23Yeah.

00:07:23Like it seems like even the most simple things I suck at, like I'm like, I mean, I never get the right amount.

00:07:28It's never spread evenly.

00:07:30It'll still be sloppy.

00:07:31And, you know, at this time and day, I'm like, you know what, like nothing, life is never perfect and we're not perfect.

00:07:36So our toast doesn't have to be perfect either.

00:07:39I love that.

00:07:40So I'm glad to hear that even the Christine Haas struggles to spread things evenly so I don't have to beat myself up that much next time I go to try.

00:07:49But how did you overcome that?

00:07:53Like how did you overcome this feeling of failing at this thing you were once so good at and push through to become where you are today?

00:08:02It took a lot of time.

00:08:04I wouldn't say that it was, I think it took maturity and it took time and more experience.

00:08:09So I really felt like going on MasterChef, I was really in disbelief that I was good enough to qualify to even compete on the show.

00:08:19But I, when I was there, my intentions were really to just learn about cooking and just improve.

00:08:27I wasn't really there to necessarily win.

00:08:30I was just like, I think this is a really cool experience.

00:08:32I was in graduate school at the time for creative writing.

00:08:35So I thought if anything, I would have material to come home and write a funny story or something about, about my experience on the show.

00:08:41But actually going through that and what I learned is that you don't have to be the very best.

00:08:49But if you are just kind of trying to be better every day compared to how you were the day before, then you're at least accomplishing something.

00:08:58And you don't need to compare yourself to other people.

00:09:01You just kind of compare yourself to how you were yesterday.

00:09:03And as long as you're incrementally improving at whatever it is you're doing, that's all you should really ask of yourself.

00:09:08And that's amazing because I think a lot of times we try to jump from A to Z and thinking like, oh, we failed because we couldn't do it.

00:09:16But there's a lot that gets, that is involved in trying to get better and improve.

00:09:20And honestly, Gordon Ramsay helped me build my confidence because he would always tell me like, you need to stop doubting yourself and believe in yourself.

00:09:30And he would tell me like, this food is really good and it's not just because you're visually impaired.

00:09:36So he slowly built that confidence as well.

00:09:39So I would say it's people around me that helped me kind of just mature into the person that I am today and the cook that I am today.

00:09:47What was the in-between of vision loss to MasterChef?

00:09:51What did that look like for you?

00:09:53Did you have somebody from like an organization for the blind come in and provide life skills and help you learn those things like how to not chop your finger off with a knife or were you self-taught?

00:10:06It was a little bit of both.

00:10:07So as I was losing my vision, I did receive like orientation mobility training, independent living skills training through the Lighthouse and through the Vocational Rehabilitation Agency in Texas.

00:10:21So I was actually working in corporate when I started losing my vision and when I started experiencing all of my health issues and got diagnosed.

00:10:28So I had to leave my corporate job because my undergraduate degree was actually in business.

00:10:33And then I left that job because I was going through a lot of physical health issues.

00:10:38I was at one point like paralyzed from the neck down because of my autoimmune condition.

00:10:44So I was out of, you know, I couldn't obviously go to work.

00:10:47I couldn't like use my hands.

00:10:49And then I was also losing my vision.

00:10:51So I really had to reset and think, OK, let me focus on getting better or just trying to become independent again.

00:10:58And fortunately, I recovered like all of my spinal cord inflammation issues.

00:11:03So I, you know, I have my sensory motor skills back, but my vision never came back.

00:11:08So then at that point, I was like, well, you know, I wasn't working.

00:11:11I was like, what do I do?

00:11:12I did want to go back to school because I love learning.

00:11:16I feel like I'm a lifetime learner and books were something that have always been a big part of my life.

00:11:22So growing up, I was an only child.

00:11:23I loved to read.

00:11:25I had a huge imagination.

00:11:26I loved creative writing when I was in elementary school and middle school.

00:11:29And then once I was going through all of this, the only thing that I remember besides my friends and my family being around me that helped me through this time was listening to audio books.

00:11:41Because I was losing my vision, so I couldn't really watch television.

00:11:44I couldn't read a book.

00:11:45And then I was paralyzed from the night down, so I couldn't, you know, really do anything.

00:11:49So I was so bored.

00:11:50And this was before the time of like audio description on TV.

00:11:53Yeah.

00:11:53Like now it's much easier for us, but I was the same when I lost my vision is I basically went through 10 years where I hardly saw any movies or TV shows because I just couldn't follow along enough for it to actually be enjoyable until AD came out.

00:12:07And then it was like, wow, this whole world is opened up.

00:12:08And then you feel like you're like missing out because your friends are talking about a new show and you're like, I, you know, I left out.

00:12:14And then if you try to watch it so that you can feel like you're not left out, it's only a reminder of being left out because you're still missing so much stuff.

00:12:22And it's like this reminder of, oh, you can't see anymore.

00:12:25And it's just not fun.

00:12:26Yeah.

00:12:26So, yeah, I mean, I, I decided to turn a completely new leaf in my life and go back to school and get a degree in creative writing because I thought, well, I don't know where this is going to take me, but this is more fulfilling than where it was before.

00:12:41So I just had to learn to read Braille, learn how to use a screen reader.

00:12:46At the time when I was, my vision was decreasing, I could use a magnifier, but then my vision decreased to the point where now I have to use a screen reader.

00:12:53And then I got like independent living skills to kind of learn how to use a knife again.

00:12:58And I remember the teacher came and gave me this big clunky like knife guard.

00:13:02And I'm like, I don't need this.

00:13:03I can just use a normal life.

00:13:05I just need to learn to like, you know, be tactile about it and be careful.

00:13:08So I didn't use the knife guard, even though she had told me that it would help, but I just didn't like it.

00:13:15So then I was like, OK, let me just try and start over and then slowly like cut an orange or let me just try to scramble an egg or cook instant noodles, you know, like very simple things.

00:13:26And then once I achieved one thing, then I'm OK, the next day, let's try a peanut butter jelly sandwich again or let's try making toast or let's try doing over easy egg or something, you know, just getting harder and harder with the challenges I was giving myself.

00:13:40Because I've always grown up to be very independent, like being an only child.

00:13:45And I lost my mom when I was young.

00:13:47So I felt like I had to grow up very fast.

00:13:49And so I knew and I lived alone at this time and I refused to move back in with my dad or anyone else.

00:13:55I was like, I need to figure this out on my own.

00:13:57So I think it's just a matter of just determination to to try to prove to myself and to other people that, hey, I can still live a fulfilling life in spite of my vision loss.

00:14:07Yeah, having that resilience built in, that determination to want back what you once had, the life you once had in a new way, but being able to still have those full experiences.

00:14:19Do you feel like having the base mechanics, the knowledge, the the knowing what it should feel like when you're cooking, having learned that as a sighted person?

00:14:32Do you think that made it easier to figure out cooking as a blind person?

00:14:37I don't know. I guess I've never thought about that.

00:14:39I feel like in some ways it must help a little.

00:14:42But I've been cooking without vision so much longer than I've been cooking with vision.

00:14:48And now I feel like cooking is so much about using all of your senses.

00:14:53So, yes, if I had sight, it would be easier.

00:14:56But there's things about listening to the pan and how hot, you know, something is sizzling on it.

00:15:02You'll know the temperature or if it's done or smelling like garlic.

00:15:06Is it still raw or is it like, OK, sauteed now or is it burnt?

00:15:09And you're using a lot of other senses, I think, in cooking and just using your utensil to to touch things on the pan.

00:15:15And then you'll know, like if you've cooked enough, like when the steak is done or when it's still raw or when it's like, you know, too charred.

00:15:23So I really think I've learned to rely on my other senses, which I think in cooking, people don't realize that they do use all of their senses a lot more than just their sense of sight.

00:15:33I feel like so many of my fears, like just the thing, so many of the things you just touched on there are my fears when it comes to cooking, like heat.

00:15:43I am very scared of heat.

00:15:44I'm very scared to burn myself, of cooktops, of ovens.

00:15:47I'm scared of the oil splatting back.

00:15:49I am scared of knives, sharp knives.

00:15:52I am scared of putting in all of this effort and all of this work only to undercook or overcook something.

00:15:59And for all to have gone to waste, the money, the time, the energy, the effort, and then dealing with the challenges just to have gotten to that point and failed at the end, feels like this huge feat that I don't even care to undertake.

00:16:15Right.

00:16:16But I'm sure being who you are and having the experience that you do up till now as a blind chef, you've got ways to work around all of those different things, whether it be the heat, the sharp knives, the knowing whether it's the right time when it's finished.

00:16:34Yeah.

00:16:34Find a way, you know, and I'm sure you can speak to so many things about yourself that you're like, when you lost your vision, you're like, oh, I love this, but I want to keep doing it.

00:16:42So I'm going to find a way.

00:16:43So I think it's the same thing with cooking.

00:16:45It's like, yeah, I mean, I just, I, to me, it's not, it's just like, yeah, I may cut myself, but let me just be really careful.

00:16:53And then I just start slow and then you make progress.

00:16:55And same with, you know, oil splattering.

00:16:57It still happens to me like now, like the other day, I was like, oh, this is hot oil splattering on me and this sucks.

00:17:01But you just kind of like, well, you know, you, your end goal is to complete this dish.

00:17:06So you just suck it up and do it.

00:17:07Yeah, and I know I get a lot of comments from people who have experienced vision loss and something like makeup.

00:17:15They can no longer do it anymore.

00:17:17And seeing my content of makeup tutorials and stuff like that has inspired them to want to try again.

00:17:22And I know that for me, you know, I've gone through so, I would sit in my room for hours and hours and I would put a full face on and take it all off and put it all on and take it all off and put it all on and take it all off.

00:17:34Because I wanted to practice and get good because I would have too much blush on my face and be like, so, my cheeks would be so bright.

00:17:41Or I would have mascara streaks down my face or.

00:17:44Who's giving you the feedback?

00:17:45Are you like taking pictures and then posting on social and asking for like public, the public to tell you or are you going to somebody and asking you like after you do your full face to give you feedback?

00:17:54Like, how did you know?

00:17:55Well, I would go down to my parents.

00:17:56I was 14 at the time.

00:17:57So I would run down to my parents and, you know, with all the love and care in the world, they would laugh at me because I would just look like, look like a, like a clown.

00:18:06It would just be like an absolute mess.

00:18:08And I would listen to makeup tutorials and I would hear what they're saying and what do you do with this brush and how do you apply it and what part of your face should you be feeling it on?

00:18:15And I would go every birthday and every Christmas, I would go to a makeup counter.

00:18:21That would be my gift.

00:18:22That's all I would want was to go to a makeup counter and they would have a makeup artist pick all the products for me and show me where to put them.

00:18:28And then I would get all that.

00:18:29Yeah.

00:18:29And I would just practice and practice and practice.

00:18:31Yeah.

00:18:31And then you get them to do your face and you're like, okay, this is like how they're doing the strokes.

00:18:35Exactly.

00:18:35This is wear on my face.

00:18:36And then you just learn from that.

00:18:38Exactly.

00:18:38And even now when like new trends come out and makeup or new products come out and I want to try it, I know that I'm going to suck at it at first because it's still a new thing to me.

00:18:46And I still don't have the feedback of sitting in front of a mirror and looking at what I'm doing.

00:18:49Yeah.

00:18:50But to your point, I'm passionate enough about that and I care enough about it that I am willing to fail and keep trying.

00:18:55Yeah.

00:18:56Whereas cooking just isn't, I mean, my mom doesn't enjoy cooking.

00:18:59It's like I don't come from a family of people who enjoy cooking.

00:19:03So, and that's why I do this series and that's why I'm excited to have you on the series because this is all about highlighting the fact that there's people in our community that have different interests and backgrounds and experiences and opportunities and skills that I will never possess.

00:19:17Whether it's because I just don't have the natural raw talent for it or because I just don't have the interest level for it.

00:19:24Yeah.

00:19:24And I want to show that there are people like you who do have that and can do things that I never will be able to.

00:19:29So, I'm very excited to get into the kitchen with you to do some cooking.

00:19:33I'm even more so excited to do some eating because you now have not one but two restaurants.

00:19:39Right.

00:19:40So, you're far more than just a chef.

00:19:42You're a businesswoman.

00:19:43Yes.

00:19:43You have a cookbook.

00:19:44Yes.

00:19:45I want to hear how did The Blind Goat come to be and the cookbook and everything that's come since.

00:19:51Well, my first cookbook is called Recipes from My Home Kitchen.

00:19:54That was actually part of the prize of winning MasterChef.

00:19:56So, coming off of that, I already had a cookbook deal lined up.

00:19:59So, I wrote that cookbook.

00:20:01It was published a long time ago in 2013 but it still sells quite well.

00:20:04So, that cookbook actually, to my surprise, became a New York Times bestseller.

00:20:12Wow.

00:20:13I was really shocked and I was really ecstatic actually because I felt like just as much as winning MasterChef, it's amazing.

00:20:20Because, you know, I come from the background of writing.

00:20:22I was in graduate school for writing.

00:20:24So, the fact that I now have a book about food, two things I, you know, I got to write it and I got to write about food, two things I love.

00:20:31And it became a New York Times bestseller.

00:20:33I remember the day that my cousin texted me and told me like, oh my gosh, it's on the NYT bestseller list and it was right above Gwyneth Paltrow's cookbook.

00:20:42And I was like, oh my gosh, I'd be Gwyneth Paltrow on the bestseller list.

00:20:46But, I am now working on my second cookbook finally.

00:20:50Many years later, I now have the time.

00:20:52So, this year I'm working on a second cookbook focused more on Southeast Asian cooking.

00:20:57And just kind of an homage to the memories I have growing up with my parents and my family and their background being Vietnamese.

00:21:08So, that was my cookbook experience.

00:21:10The restaurants, funnily enough, I knew I eventually wanted to have something, but I wanted to have something small.

00:21:15And this was actually a dream of mine even before going on MasterChef.

00:21:19I actually wanted to, with my husband, John, open a small craft ice cream shop.

00:21:24Because back then, it was like, this was probably like 2010.

00:21:27And the craft ice cream movement had not come to Houston yet.

00:21:31So, I had tasted like Byrite Creamery in San Francisco.

00:21:36And I was like, wow, you can do these amazing things with ice cream.

00:21:40Not just like your typical vanilla or strawberry or chocolate, which is totally fine too.

00:21:44Ice cream is one of my favorite desserts.

00:21:45So, I knew that even before then, I was thinking about an ice cream shop.

00:21:50Went on the show.

00:21:51Won the show in 2012.

00:21:53So, that opened up a whole lot of opportunities for me to do other things.

00:21:57But it wasn't until seven years after winning that I finally opened my first restaurant, which was The Blind Goat.

00:22:05And it was actually a food station or a food stall inside a bigger food hall.

00:22:10And it was only 400 square feet.

00:22:12And I thought it was a small footprint, a small amount of financial investment.

00:22:17So, I thought, let me just dabble in this and see if I can legitimately open and run a little restaurant, even if it's inside a food hall.

00:22:25And then just, you know, if it fails, then I learned something and it wasn't too huge of an investment.

00:22:32So, that's what I did in 2019.

00:22:34It was The Blind Goat.

00:22:35So, I call it a modern Vietnamese eatery.

00:22:38Since then, we've grown and moved into this standalone space here now.

00:22:42So, now we're sitting in The Blind Goat.

00:22:44This one just opened, I want to say, about 18 months ago.

00:22:49So, now it's a full-scale restaurant, dining room, full bar, a bigger kitchen to do things.

00:22:55So, this one opened in 2023.

00:22:58And then, since then, I've, you know, opened and closed some other restaurants.

00:23:01Then my second restaurant, though, that's open right now, it's called Stuff Belly in the same parking lot.

00:23:06And that one is actually, I wanted to do something that wasn't Vietnamese food.

00:23:11And the other thing that my husband and I love are sandwiches.

00:23:13And he loves burgers.

00:23:14That's, like, would be his last meal.

00:23:16So, we wanted to do something that was more casual, a drive-through, like a quick-service restaurant.

00:23:22So, we wanted to go something fun and creative, but in a different way where it's not, like, elevated Vietnamese food,

00:23:28but just, like, good old American sandwiches.

00:23:31Comfort food.

00:23:32Yeah.

00:23:32So, we now have Stuff Belly in the same parking lot.

00:23:35So, those are the two concepts.

00:23:36And that one opened just a little over a year ago.

00:23:41It's really incredible what you've accomplished.

00:23:44And, as I said, I'm very excited to try the food from both places.

00:23:50The Blind Goat is such a great name.

00:23:53How did you come up with that name?

00:23:54Because it's just so good.

00:23:57We stumbled on it.

00:23:58So, when we signed the place in the food hall, we're like, crap, we need to have a name.

00:24:03And we're, like, coming up with all these names.

00:24:05And nothing was sitting right.

00:24:06And then I'm known as The Blind Cook.

00:24:09Because that is my Instagram handle and my handle on all my social media.

00:24:12But I didn't want to call it that.

00:24:14And it was going to be a Vietnamese concept.

00:24:17So, I was like, well, I was born the year of the goat.

00:24:20So, that's my zodiac sign in Eastern astrology.

00:24:24So, I was like, let's call it The Blind Goat.

00:24:26But then, since then, and I didn't know that goat also stood for greatest of all time.

00:24:31And so, a lot of people would think that that's what I named it to be, you know, saying, oh, I'm, you know, the greatest of all time, like, blind chef.

00:24:37But I was like, well, I'll take it, I'll take it.

00:24:41If the shoe fits, Christine, you know, you go, it's a happy accident.

00:24:44It works in both ways.

00:24:46Yeah.

00:24:46And then, I'm very curious because I love design.

00:24:51It's a really big passion of mine, whether it be the physical design of products, of packaging, or of physical spaces.

00:24:59I've designed my own space.

00:25:00I do corporate consulting on physical design.

00:25:05So, I'm curious, when designing this beautiful space, did you take accessibility into account?

00:25:13Is accessibility of the space something you were thinking about in the design?

00:25:17I did.

00:25:18So, we, when we moved into the space for The Blind Goat, it was just a shell.

00:25:22So, we built it pretty much, I mean, it was, the exterior was here, but we had to build everything on the inside.

00:25:27So, put in the kitchen, the hood for the kitchen, the bar, decide, like, where all the dining tables would go.

00:25:35And my main thing was, like, you know, I love design, too, but because I can't see, color, palettes, and those kinds of things won't necessarily be my forte.

00:25:43But my husband, who comes from, like, a design background, I let him handle that, and I trust his taste.

00:25:50But we work together, you know, so that I know where things are, and the layout makes sense.

00:25:57So, you know, it makes sense for the restaurant to run efficiently, but it also makes sense for me to get around with accessibility issues as well.

00:26:05So, my biggest thing, my biggest contribution and request, I think, to the restaurant when we built it out was to have a gender-neutral restroom.

00:26:14Because I travel all the time with my husband at the airport or at other public restroom places that have a men's room and a women's room.

00:26:22He's like, well, I can't take you into the women's room, and you can't go to the men's room.

00:26:24And I'm like, damn it, now I have to find a stranger.

00:26:26It is so difficult, Christine.

00:26:28Try to find a stall.

00:26:29Yeah, and I'm like, where's the sink?

00:26:31I'm like, this is, you know, I don't know where the toilet is, and it's so stressful.

00:26:34It's a nightmare.

00:26:35Peeing on your own is a nightmare.

00:26:37I, all the time, I joke, because a lot of my friends are LGBTQ+, and I have a lot of lesbian friends, and I always joke with them.

00:26:48I'm like, the one time it would be so convenient to be a lesbian is when I'm going to the bathroom in public when I'm just out with my partner.

00:26:54Because he can't come in with me, and I would love to have him be able to come in with me so whenever we can find one of the, like, family bathrooms or the standalone bathrooms, I'm like, thank God.

00:27:04Because then I can know where the toilet is, where the sink is, where the hand dryer is, the garbage.

00:27:09Like, there's, everything's in a different spot in every single bathroom that you go into.

00:27:14And the bigger the bathroom, the more of a nightmare it is.

00:27:17Yes.

00:27:17And sometimes they have, like, dividers in the middle of the damn room.

00:27:21I'm like, what is going on?

00:27:21Or you go in, and, like, the women's restroom, sometimes they try to be fancy, and they have that lounging area with the sofa.

00:27:27And I'm like, where am I?

00:27:28And then if there's a line, God forbid, I don't know, and I just, like, walk past the line, or I cut somebody, or I'm holding up the line because I'm just standing there not realizing I can go.

00:27:37And it's, like, so stressful.

00:27:39It's so funny how something as simple as peeing when you're blind becomes such a nuisance when you're out in public.

00:27:45And so the moment you said gender-neutral bathroom, I was like, I know exactly where she's going with this.

00:27:51Yeah, yeah.

00:27:51Because my boyfriend and I deal with this all of the time when we are out together.

00:27:55Yeah.

00:27:55So all this talk about this beautiful space, I want to explore it because we walked in, and my boyfriend was like, oh, my God, it's so beautiful.

00:28:02I love the texture.

00:28:03I love the lighting.

00:28:04And I'm like, I can't see any of it.

00:28:05So I want to go get my hands on this space and feel my way around.

00:28:10Will you take me on a tour?

00:28:11I sure will.

00:28:11Let's go.

00:28:12We are quite literally blind leading the blind right now because I have Christine's elbow, and she's like, I've never given somebody else a guide.

00:28:19Yeah, no one's ever needed my help to get around, but this will be a first, so I'll try to be a good guide.

00:28:24We've got the canes in hand.

00:28:26I'm sure you know this place like the back of your hand.

00:28:28I do.

00:28:29I walk around here without a, unless it's service, or they're cleaning, and they move stuff around, like I know how to walk this place without a cane.

00:28:35Perfect.

00:28:36Let's explore the restaurant.

00:28:38The blind goat.

00:28:39Yes.

00:28:40The blind goat will show me the blind goat.

00:28:42So we're at the entrance, so if you come in, like you would come in the door, and then you'd walk up here, and this is our host, Anne.

00:28:48So here you would like check in.

00:28:50Our host would say hello.

00:28:51There's probably menus all over the place right now on there.

00:28:54Do you have braille menus?

00:28:56We did when we had the NFB convention, but our menu changes quite frequently, so it's hard to keep that up.

00:29:02But when the NFB came to town, we did have the braille menus for them.

00:29:05We brailled it out.

00:29:07So here on the right, we have our bar.

00:29:10So our bar is actually, like if you reach out, like the counter kind of curves.

00:29:15Yeah.

00:29:15So this is like the tongue of the bar.

00:29:17So it's like a long bar that stretches kind of all the way to your, towards your, I guess that would be your 10 o'clock now.

00:29:24But this is like the end of the bar, the lip of the bar.

00:29:27So here, take my arm.

00:29:28I was about to take your arm again.

00:29:29And then here we have, if you reach out, there are ropes.

00:29:33So this is what my, yeah, so this one, ropes off our, what we call in the industry or PDR, which stands for private dining room.

00:29:41So it's like semi-private.

00:29:42But if you go inside here, take my arm on.

00:29:45If you go inside here, I always think I'm going to walk into the ropes.

00:29:48That's cool.

00:29:49So now you're inside.

00:29:50The sides are drawn up right now.

00:29:52So there's ropes all over the ceiling, but we can take the ropes down on the side and then it encloses the center dining table even more.

00:30:00Fascinating.

00:30:01Is that for private parties?

00:30:03Yeah.

00:30:03For a big party who might want a little bit more privacy, but we, you know, have, it still doesn't make you feel like you're too cut away from the rest of the dining room.

00:30:12But my best friend's husband is actually the architect that designed the space.

00:30:17And we told him when we wanted a design, we were like, we want it to feel like you're dining, like, beachside in Vietnam, but in a modern chic setting.

00:30:27So I think the rope, and also we were on a budget.

00:30:30So we were like, oh, the ropes will be like, you know, it'll have that nature feel, but then, you know, kind of close this off.

00:30:37Almost has, like, a nautical feel.

00:30:39Exactly.

00:30:40Yeah, yeah.

00:30:40So the color scheme here, I believe, is, like, light wood.

00:30:44I believe the chairs are, like, sage green.

00:30:46The banquette benches are, like, a navy blue.

00:30:50Oh, so nice.

00:30:51Yeah, the moment we walked in, my boyfriend was saying it's very, like, coastal, beachy kind of guys.

00:30:54Yeah, yeah, that's the exact feel that we were going for.

00:30:57So I'm glad that you all got that.

00:30:59Okay, so we're going to try to attempt to go out of the little entrance.

00:31:04So we're now walking the length of the bar.

00:31:06And we have, like, little plants kind of in random places to add to more of the tropical feel.

00:31:12I think on the walls we have, like, different wicker baskets or rattan baskets, maybe.

00:31:18And how many people does this place seat?

00:31:20The dining room seats, I want to say, like, 70-something, roughly around there.

00:31:26Yeah, and we have a little patio, too.

00:31:28So that seats for us.

00:31:29Oh, that's so nice.

00:31:30Are you just at dinner, open for dinner?

00:31:32Yeah, we're open only for dinner, yes.

00:31:34And then this wall we have, I just put up some pictures that there's a picture, I think, of me and some of the MasterChef judges and then my family or in Vietnam or whatever.

00:31:45So just a little personal touches.

00:31:46And then if you turn this way, this is the gender-neutral restroom.

00:31:51So here, do you know how to read Braille, Molly?

00:31:52Of course.

00:31:53Yeah, so here is our sign that we got that has some Braille on it.

00:31:56It feels like it's wood.

00:31:57It is wooden, yeah.

00:31:58That's so nice.

00:32:00And there's the large print.

00:32:02And then we've got the Braille.

00:32:04All-gender restroom.

00:32:08There you go.

00:32:08So we can go in.

00:32:10I'm going to open the door.

00:32:11There's like a little frosted window.

00:32:13Here's our restroom.

00:32:14Also, I really appreciate, this is something I talk about a lot when I do accessibility design consulting, the placement of where you put the sign.

00:32:23Because it's always on the door, which is not helpful.

00:32:28Because then you're touching the door.

00:32:30And if somebody opens it, it's like dangerous and awkward.

00:32:35And you placed it like right next to where the door handle is, which is an instinctive space to go and touch to feel for it.

00:32:42Oh, I never even thought of that.

00:32:43Well done.

00:32:43That's good to know that my team did that.

00:32:45They did a good job.

00:32:47So yeah, this is our restroom.

00:32:48So to the left is like a trough sink with automatic like soap and water faucets.

00:32:54And then the right, there are four stalls.

00:32:56And my husband's request for the restroom was that the door goes all the way to the ground.

00:33:00Because he's like, I don't need anyone like seeing my feet when I'm in the restroom.

00:33:05So the stalls go all the way.

00:33:07Yes, I feel that.

00:33:08I appreciate when people do that.

00:33:09And also, I appreciate a public bathroom that plays music.

00:33:14Yeah, so the music does have, there are speakers in the bathroom.

00:33:17So you'll hear the music that plays in the dining room.

00:33:20We don't want to hear each other peeing.

00:33:22Exactly.

00:33:23I want the stall to go to the ground so nobody can look over under me.

00:33:26And then I don't want, I don't want to hear my neighbor peeing.

00:33:29And I don't want them to hear me.

00:33:30I want music playing for ambiance.

00:33:32Well done.

00:33:33Good bathroom.

00:33:34Quality bathroom.

00:33:3610 out of 10 would recommend peeing here.

00:33:39All right.

00:33:40So we're going out of the restroom, I think.

00:33:42Yeah, yeah.

00:33:43Here, so watch the, yeah.

00:33:44And then we're going to go left, and then we're going to go into the kitchen.

00:33:48So here's going to be like the swing door that leads into the kitchen.

00:33:51So my team is in here now prepping for service.

00:33:54So now you're in the kitchen.

00:33:55Oh, it smells good.

00:33:59So you hear my prep team in the back.

00:34:00And then it's like kind of a long, it feels like a large, long galley kitchen.

00:34:05The dish pit is on the right.

00:34:06So that's where the dishwasher would be.

00:34:08You're kind of standing near like where I would stand normally during service.

00:34:12So this is like the pass, which is where the food will start coming out.

00:34:16And the servers come in and run the food out.

00:34:18So this is the pass.

00:34:20To the left is our hotline.

00:34:21So you'll have like our big stock burner, our flat top, our grill, our fryer.

00:34:26And then in the back is like some prep space and storage.

00:34:29And how many staff do you have at this space?

00:34:32This one we have, I want to say, 30 to 35 staff here.

00:34:37Yeah, it's a lot to manage.

00:34:38It is.

00:34:39It's a full-time job.

00:34:40I always think, I mean, any kitchen for me is chaotic and dangerous.

00:34:44But I think kitchens like this, like that are actually serving a restaurant.

00:34:49Yeah.

00:34:49Like big commercial kitchens must be so stressful.

00:34:51You know, when we come back later, I want to take you back.

00:34:52And then you're going to see the difference.

00:34:53Because this is actually very calm.

00:34:55Yes, I'm sure.

00:34:55You're going to, yeah.

00:34:56I'm sure when it's actually service hours.

00:34:58Yeah, I think it'll be fun because you'll smell all the smells.

00:35:01And then you'll hear like the wok going off and all the food like cooking.

00:35:05And then it'll be like, you know, it'll still be calm back here.

00:35:08But it's going to be a lot more stuff happening.

00:35:10Now, I know that you don't traditionally like cook at this space.

00:35:15This isn't where you're doing a lot of your cooking.

00:35:17Yes.

00:35:18You cook a lot at home.

00:35:19And I'm assuming that you are the one who's coming up with a lot of the recipes that end up on this menu.

00:35:24And then share that with your staff here.

00:35:26Exactly.

00:35:26Is that how it works?

00:35:27Yes, because the kitchen is so, you know, there's so many things going on when the kitchen is busy that it's hard for me to focus.

00:35:34So I just need kind of like a more zen space.

00:35:37So that's my home kitchen.

00:35:38And obviously, I know where everything is in my home kitchen.

00:35:41Nothing, no one knows anything around.

00:35:43So that's where I do like all of the research and development or the R&D and like recipe testing.

00:35:48And then once I fine tune something like that, then I'll write it down because I'm well versed in recipe writing, being a cookbook writer.

00:35:55So then, and then I'll come in also and then perhaps like show my team or give them the recipe and then have them try it out and then we tweak it together.

00:36:03Very cool.

00:36:04That must be so fun coming up with all the recipes and experimenting all the eating you must get to do.

00:36:09Yeah, I mean, but then sometimes it does feel like it's still a job.

00:36:12So then after a while, I'm like, oh, I've been smelling this thing for five hours.

00:36:15I don't want to smell it anymore.

00:36:16Yeah, you're like, I've made the same dish 18 times to try to perfect it and I'm so over it by the time it makes the menu.

00:36:21Yeah. Yeah. Fair enough. Cool. So we're going to be cooking at your kitchen.

00:36:26Yes, we'll be cooking at my home kitchen where it's going to be.

00:36:28Yeah, because they'll be opening for the restaurant here and then we'll be cooking in my home kitchen where it's a lot lighter than just the two of us.

00:36:37Should we get cooking?

00:36:38It'll be fine. I'm here.

00:36:41Okay.

00:36:46It's not going to look slow.

00:36:47So now we're in my standalone drive-thru concept, which is called stuffed belly.

00:36:53I got the Blackberry Magic.

00:36:55It's in your right hand.

00:36:57Which is, oh, this one?

00:36:59There you go.

00:36:59That's Blackberry Magic?

00:37:00Yep.

00:37:01I'm blind.

00:37:02I have never had duck and what better occasion than now?

00:37:06So I'm going to try it.

00:37:08I'm a little intimidated.

00:37:10Okay.

00:37:10Hello and welcome back to part two of my episode of Blind Leading the Blind with the icon herself, Blind Chef Christine Ha.

00:37:26Last video, if you missed it, we had so many, so many great, bleep, bleep, bleep, bleep, bleep, bleep, bleep, bleep.

00:37:34We had so many great conversations.

00:37:37You do not want to miss it, hearing all about her background, how she came to be the chef she is today.

00:37:42Honestly, I was shocked by so much of what I learned from her in that video.

00:37:47So definitely check episode one out, but if you were here to finally see me learn how to cook, this is your episode, but also eating a lot of food.

00:38:00Christine has not one but two restaurants, so first, let's head to the stuffed belly.

00:38:09We have switched locations.

00:38:11Yes.

00:38:12Across the parking lot.

00:38:14Yes.

00:38:14Also very convenient.

00:38:15We lost like one minute.

00:38:16Yes, away, and so now we're in my standalone drive-thru concept, which is called Stuffed Belly.

00:38:22Also such a good name.

00:38:24And it is, I would describe this as kind of like your classic American sandwich drive-thru concept, but the sandwiches have a fun twist.

00:38:33Okay, I'm really, really torn between the karate chop cheese and the Texas toast one.

00:38:40The belly belt.

00:38:40Tell you what, Molly, let's get both, because I think I would devour that, the cure of those, so.

00:38:44Okay.

00:38:45I hope y'all came hungry then, because y'all are supposed to eat at my place and then do, go circle back for dinner here.

00:38:50We came to eat, Christine.

00:38:52Okay.

00:38:52We came to eat, and also we do have a fridge in our hotel room.

00:38:55Okay, yeah, then that works, because all this stuff will also be good for late night eating.

00:38:58I am the queen of leftovers, the queen of leftovers.

00:39:02Sounds good, so we'll order that, so we'll do one belly melt and one karate chop chain.

00:39:05I'm so excited.

00:39:07The sandwiches are in the process of being cooked.

00:39:10Yes.

00:39:10But we've got beverages to try, and I'm very intrigued.

00:39:15I got the Blackberry Magic.

00:39:17Yes.

00:39:17It's in your right hand.

00:39:18Which is, oh.

00:39:20There you go, right?

00:39:20This one?

00:39:21There you go.

00:39:21That's Blackberry Magic?

00:39:22Yep.

00:39:23I'm blind.

00:39:24Okay, so it's homemade Blackberry syrup.

00:39:28Yeah, so we make that in-house, and then it's a starry soda, and then we top it off with

00:39:33a house-made vanilla cream as well.

00:39:36I feel like this is something that I hear a lot about, like, I don't know, in Utah and

00:39:40stuff, they do soda with cream and stuff in it.

00:39:42Yeah, it's similar to, like, maybe if you think of, like, an Italian soda.

00:39:45Okay, I've never had cream in my soda.

00:39:48Stop it right now.

00:39:54That is wild.

00:39:55That is actually so good.

00:39:57Yeah?

00:39:58It has a creamsicle type of taste to it.

00:40:00Yes, yeah.

00:40:01That's kind of, so we do an orange creamsicle one, too, where we do it with the orange soda,

00:40:05and then we top it with the vanilla cream.

00:40:07I'm not going to lie.

00:40:08I like this more than I expected to.

00:40:09I really do.

00:40:11I was excited about the Blackberry starry situation.

00:40:14It was a cream that threw me off.

00:40:15Yeah, a lot of people were like, does that work?

00:40:17But, yeah, it kind of adds, like, this, so what chefs say in the culinary world is fat

00:40:22is flavor, and you need a little bit of fat to kind of just give you a certain amount

00:40:28of feel, like that coating, and then it does, like, adds.

00:40:30It does have, like, a coating, a creaminess.

00:40:32Yeah, so it's pleasurable in your brain when you're eating something that's, like, slightly

00:40:36fatty.

00:40:37So that's what the cream adds, like, another dimension to a drink.

00:40:40I'm going to try the Dirty Dr. Pepper now.

00:40:43I'm not a Dr. Pepper girl, typically.

00:40:44Me neither, actually.

00:40:45Okay, this was my boyfriend's order, and I'm not usually a Dr. Pepper girl, but apparently

00:40:50it's big in Texas.

00:40:51It is big.

00:40:52This is probably right now our number one selling specialty drink, so it's similar with

00:40:56the vanilla cream and the Dr. Pepper.

00:40:59So it's almost like a, think of, like, a root beer float or something, but with Dr. Pepper.

00:41:03It almost has a Cherry Cola vibe.

00:41:04Mm-hmm, yeah.

00:41:05Yeah.

00:41:06That's what I'm kind of getting from it.

00:41:08I definitely way prefer the Blackberry one, which is the one I assumed I would, because

00:41:13it's the one I ordered.

00:41:14All right, here we go.

00:41:16I am in shock.

00:41:17Our chopped cheese and our belly melt.

00:41:19Which is which, John?

00:41:20Which on which side?

00:41:20The one on the left is our chopped cheese special, and then on the right is our belly melt,

00:41:25and right in the middle is our tater tots.

00:41:27I am shocked by how good this smells.

00:41:29Like, it is astonishing.

00:41:31It smells so phenomenal.

00:41:32I know, it does smell good.

00:41:33I'm going to tuck in some napkins right under it, so, yeah, enjoy.

00:41:37Okay.

00:41:38The chopped cheese is like a long sandwich, so kind of like a hot dog.

00:41:41Yeah, I explained to her that it's on a hoagie roll, like the origin of the chopped cheese.

00:41:45I am so down for this messiness.

00:41:47Wow.

00:41:48Okay, I'm starting with the chopped cheese.

00:41:50Okay.

00:41:50I don't even know how to start.

00:41:52So the chopped cheese is exciting to me because I'm originally from Philadelphia.

00:41:56Okay, so, cheese steak.

00:41:58Yeah, we actually did a special here that did, it was a bit of, our best special was the Korean

00:42:04Bokogi cheese steak.

00:42:05So we do Korean very, like, yeah, thinly sliced up steak, and we did a cheese steak style here.

00:42:12How is it, Molly?

00:42:15Just going in for a second bite.

00:42:20That is some good comfort food.

00:42:21Yeah.

00:42:22Mm-hmm.

00:42:23Mm.

00:42:25That is hangover food right there.

00:42:27Yeah, it is also, yes.

00:42:29Then that's our belly melt, so it's like our version of a patty melt, which is also a Texas

00:42:34thing, basically a burger with more cheese inside some Texas toast.

00:42:43Wow.

00:42:44Mm-hmm.

00:42:44The toast looks so, like, crispy on the outside and fluffy on the inside.

00:42:49Mm-hmm.

00:42:50Oh, the double patty smash burgers are awesome.

00:42:54Wow.

00:42:55Wow.

00:42:56Mm-hmm.

00:42:57The smash burger patty is very good.

00:43:00Yeah, thank you.

00:43:01Yeah.

00:43:01That's what we like.

00:43:02It's like we want that char.

00:43:03To me, what makes a perfect burger, or, like, in this case, a sandwich, like, the meat has

00:43:09to be charred on the outside, but you still taste the beef.

00:43:12And then American cheese all the way, because it melts the best.

00:43:15It's very classic.

00:43:16And then, usually, if I were to do a burger, I love the potato rolls, so that's what we

00:43:20do here.

00:43:21And then, in this case, Texas toast, because it's usually fluffy, but then we toast the

00:43:24outside with some butter.

00:43:26Wow.

00:43:27Okay, you gotta try now.

00:43:29Okay.

00:43:29Camera down.

00:43:30Time to eat.

00:43:34We are in Christine's home.

00:43:37Yes.

00:43:37We've got the kitchen behind us, where the magic happens.

00:43:41Sometimes.

00:43:42A lot of times, still botched dishes.

00:43:44Well, hopefully, a little bit of magic will happen today.

00:43:48It'll be on you, because I'm going to have you help me.

00:43:50You're going to be my sous chef.

00:43:51That's what I was going to say.

00:43:51If it does get botched today, it's my fault.

00:43:54If it's magic, it's Christine's.

00:43:56But I want to feel, like, all your memorabilia from the show and stuff.

00:44:00Sure, and so I want to guide you over here.

00:44:01So, here is, like, a frame that my brother-in-law, he was actually at the finale of MasterChef,

00:44:07but this is the white apron, the very one I got from the judges when I got

00:44:11past the first audition.

00:44:14Wow.

00:44:14So, he framed it.

00:44:16I should have gotten the judges to sign it, but I totally forgotten he framed it.

00:44:19So, that's hung up here on our wall.

00:44:21That's very cool.

00:44:22And then, I never, well, here is, like, my cookbook, which I know you asked to look at.

00:44:30So, this is my cookbook.

00:44:32This is my first one, Recipes from My Home Kitchen.

00:44:34It was available in Braille through the National Braille Press, but I don't know if it's in

00:44:38print there anymore, but it is available in audio as well.

00:44:41And then, I never take this thing out either, but for you, Molly, this is my MasterChef trophy.

00:44:47Ooh.

00:44:49The very one that I got when I won the show.

00:44:53It's heavy.

00:44:53It is heavy.

00:44:54And I think it, like, there's a little thing on the bottom that you might twist, and it's

00:44:58supposed to light up, which I don't know if it's still, because this thing is, like,

00:45:0112 years old or something.

00:45:02But I remember traveling with this in my bag back home from L.A. after filming, and the

00:45:10TSA, like, pulled it out.

00:45:11And I was like, no, no, you can't pull that out.

00:45:13No one's supposed to know.

00:45:14And they're like, what is this?

00:45:14A weapon?

00:45:15And then I'm like, no, no, it's just a trophy.

00:45:17Don't worry about it, because it was still all under wraps when I flew home with it.

00:45:21So I will give you now a tour of my kitchen.

00:45:24Okay.

00:45:24So here, we can go this way.

00:45:26Yeah, we can go this way.

00:45:27So here, I have a big island in the center, but we're going to start on one end.

00:45:32So here I have, like, this is my microwave cover that I have sitting out.

00:45:35Here's, like, my air fryer, toaster oven thing.

00:45:38Love an air fryer.

00:45:39And I love counter space.

00:45:40So here's just a little bit, but I have my water bottle right here.

00:45:43But here, I will keep my salt, pepper, and stuff back here.

00:45:46Oh, my gosh.

00:45:47This mat under the feet?

00:45:48Oh, yeah.

00:45:49They're not cheap, but we cook so much that we have to have, like, the mats that are helpful for your back.

00:45:56No, really.

00:45:57It feels so nice.

00:45:58And I think you'll appreciate, because you like design.

00:46:01They have, like, a design and color and print on them.

00:46:03You can buy different kinds.

00:46:04So it's not just, like, you're plain black or you're, you know, plain color or whatever.

00:46:09So there's a pattern.

00:46:10Here's my spice drawer.

00:46:11So you can feel, like, I have all the spices in alphabetical order starting here.

00:46:15So I believe here I probably have, like, allspice, annatto seed, and then it gets to bay leaves, perhaps, and cinnamon.

00:46:22And then it wraps around like this.

00:46:23And then it's all in alphabetical order in some way.

00:46:26How do you differentiate when you're cooking?

00:46:29So first, I'll either smell it, and then, but after you smell so many spices, they kind of, yeah, it all blends in.

00:46:36So I actually keep a pantry list on my phone on an app that lists everything I have in my house, like, all my ingredients, whether it's my spices, things I have in my freezer, things I have in my pantry.

00:46:47And then it's in the order that it's in.

00:46:50So I'll go in, and I'll pull up the spice list or something, and then I'll, the spice and herb list, and then I'll scroll through it, and I'll count, like, okay, like, cumin is six.

00:46:59Down the list.

00:47:00So then I'll count one, two, three, four, five, six.

00:47:01Did you ever use, like, Lookout or Seeing AI?

00:47:04I do use Seeing AI.

00:47:05I use that quite often.

00:47:07Yeah.

00:47:08Yeah, I find apps like that really helpful for reading labels.

00:47:10Yes.

00:47:11Yeah.

00:47:12This is my stove.

00:47:13I have a five-burner stove.

00:47:14I have some pans on it right now.

00:47:17So I have a big one in the center and then four on the side.

00:47:20Wow.

00:47:22Were you picky about what cook?

00:47:24I did want gas.

00:47:26Yeah.

00:47:26But I think if I did it again, I would want now induction.

00:47:29I have an induction.

00:47:30Yeah.

00:47:31Yeah.

00:47:31Not that I use it, but I got it.

00:47:33Okay.

00:47:34So here now it's, like, our more counter space.

00:47:37And if you go to your left.

00:47:38Oh, yeah.

00:47:38Lots of counter space here.

00:47:40You've got sink.

00:47:41And then I have a dish rack to the left of that.

00:47:45And then John's little coffee station here, because he loves coffee.

00:47:48So he makes AeroPress-like coffee for us every morning.

00:47:53And then if you keep going, this is, I have cutting board.

00:47:58My big cutting board's here.

00:47:59And then above it are my knives.

00:48:00So be careful.

00:48:01They're all on a magnetic strip.

00:48:06So I have them all lined up, blades facing right, like, and then all the handles are down.

00:48:13And then it goes from smaller to larger.

00:48:15So it's, like, my small paring knife to, like, utility knife to then a bunch of chef's knives.

00:48:21Wow.

00:48:21Yeah.

00:48:22It's quite magnetic.

00:48:23Yeah.

00:48:23It's very strong.

00:48:24This is my pantry.

00:48:26So I'll turn on the light.

00:48:29So it's pretty organized.

00:48:30Yeah, it's pretty organized.

00:48:31I just have, like, a lot of my appliances on the ground.

00:48:35The heavy ones, like, my stand mixer, rice cooker, food processor.

00:48:39And then I have, like, bins that organize, like, one will be, like, beans and nuts and vegetables.

00:48:45And the next one's, like, meat.

00:48:46And then the next one's, like, another thing.

00:48:48Did you ever braille label stuff in the pantry?

00:48:50I think I did.

00:48:51But my braille labeler sticker always, like, unstuck.

00:48:55So that's what I love.

00:48:57Yeah.

00:48:57That's what we're struggling with right now.

00:48:59It needs to be a different tape.

00:49:01Yeah.

00:49:01It needs to be a different adhesive.

00:49:03Yeah.

00:49:03We need to, like, get a glue gun or something.

00:49:05Yeah.

00:49:06Literally glue it.

00:49:06Yeah.

00:49:06It always falls off.

00:49:08So, yeah.

00:49:08Glad we're not the only ones having that problem.

00:49:10Also, I think it's funny because you said I'll turn the light on and you turned it on.

00:49:14It's no different to me.

00:49:15Exact same as when the light was off.

00:49:18It's for the camera, Molly.

00:49:20We live for the camera.

00:49:21Exactly.

00:49:21We do it for you.

00:49:22You're welcome.

00:49:24Yeah.

00:49:25So that's my pantry full of stuff.

00:49:27Full of ingredients.

00:49:29Is your fridge, like, well organized?

00:49:31Are we going to see a mess in here, Christine?

00:49:33No, it's pretty organized.

00:49:34I mean, we've been experimenting with a lot of stuff.

00:49:36So we have those plastic containers in the restaurant industry.

00:49:39They're called delis.

00:49:40So we have a bunch of delis with the random ingredients in them because we've been, like,

00:49:43R&Ding for our menu at home.

00:49:44Ooh, fun.

00:49:45But, yeah, and then my mother-in-law, like, gave us some kimchi and stuff she made.

00:49:49So there's some stuff of hers in there.

00:49:51Ooh, I love kimchi.

00:49:53So, but, yeah, pretty organized.

00:49:55And then this is my island I love that's very big because prep space is very important.

00:50:00So you can feel your way around that.

00:50:02And I have our mise en place set up over here.

00:50:05So I've heard those murmurings of me cracking some eggs.

00:50:08Yes.

00:50:08So I will tell you what we're making today.

00:50:10I wanted to choose something that was, one, simple, so that you can feel empowered after

00:50:15you make this.

00:50:15Maybe you can do this at home by yourself.

00:50:18And then, two, because we're in Texas, I had to do this.

00:50:20And I know you have this in California, too, and you call them something different.

00:50:24Here, they're called breakfast tacos.

00:50:26Oh.

00:50:26Okay, so let's get started.

00:50:28I will have you start off with a fairly easy task.

00:50:31So over here, I'm going to give you a bowl.

00:50:34I'm going to take the eggs out.

00:50:35We're going to have four eggs here, and I'm going to put them on this towel so they don't

00:50:38roll away from you.

00:50:40Ooh, smart.

00:50:42The proper way.

00:50:42Put in one towel so they don't roll away.

00:50:43Look, I'm already learning.

00:50:46The proper way to break an egg is you always want to break on a flat surface.

00:50:52So some people do, like, the breaking on the edge of a bowl.

00:50:55That's what I've always done.

00:50:56That will get your shell inside the egg.

00:50:59So you're more likely to have shell inside your eggs.

00:51:02We don't want shellage.

00:51:04Yeah.

00:51:04So what I do is I always break it straight on the surface, like, of a counter, and then

00:51:09I crack it open one hand.

00:51:11So then I still have one clean hand.

00:51:13And then I'll do that with, you know, sometimes I do get shell in there.

00:51:16You know, of course, like, there's always mistakes, but usually that's the clean way to

00:51:20break an egg.

00:51:20So you want to try one?

00:51:21Okay.

00:51:22Okay.

00:51:23Okay, wait.

00:51:23I have one in my hand already.

00:51:24Oh, you do?

00:51:25Do I push down on the counter?

00:51:27You just, like, simply just, like, crack it.

00:51:30Like, tap it.

00:51:32Okay.

00:51:33I don't know why I'm so nervous about this.

00:51:35Okay.

00:51:35I'm going to try.

00:51:36If it makes a mess, we'll clean it.

00:51:38Yes.

00:51:38Yeah.

00:51:39So you just crack it real quick and then bowl right in front and just hold it over the

00:51:43bowl.

00:51:43You can use your other hand, too.

00:51:44I've just cracked a lot of eggs in my life.

00:51:46No, I'm trying to do it like you.

00:51:47I'm trying to do it the right way.

00:51:48Okay.

00:51:50Ooh.

00:51:51Okay.

00:51:53Yeah, there you go.

00:51:54I did it one-handed.

00:51:55You did?

00:51:56Yeah.

00:51:56And I, I mean...

00:51:58Are there shells?

00:51:59No shells.

00:51:59No shells!

00:52:00I'm going to get you to do another one.

00:52:03Okay.

00:52:05Practice makes perfect.

00:52:08Wow.

00:52:09I feel legit.

00:52:11I was going to help you with them, but I think you got them.

00:52:13And I feel like they're...

00:52:14Do you have the last one?

00:52:15Yep.

00:52:15Okay.

00:52:16Then let's crack that last one.

00:52:18I'm getting too confident.

00:52:19I got too confident with that one.

00:52:21I got too confident.

00:52:22No, no.

00:52:22Still no shells.

00:52:23Really?

00:52:24Look at that.

00:52:25Okay.

00:52:25Wow.

00:52:26And like nothing on the counter either.

00:52:27Like it didn't really like spill a bunch or anything.

00:52:30You want to rinse your hands?

00:52:31And I'm going to dump these shells in this bag, the trash bag I have right here.

00:52:34And then I'll rinse my hands too.

00:52:35And then I'll give you a whisk and then have you whisk.

00:52:38We should show this garbage bag down here.

00:52:43I mean, it's not sexy or anything.

00:52:45No, I know.

00:52:45It's a grocery bag.

00:52:46Sometimes cooking ain't sexy.

00:52:49Christine has this brilliant idea.

00:52:52We've got a like just old, you know, grocery bag.

00:52:56Yeah, we're using a grocery bag.

00:52:57Hanging from the drawer.

00:53:00Yeah, next to me when I prep.

00:53:01And I just dump like my trash in there.

00:53:03And then the good thing about it too is like afterwards I tie it up and I throw it in the

00:53:07trash so it kind of contains like the smell and the mess a little bit more all in there.

00:53:11Brilliant.

00:53:12Love it.

00:53:13I also love that your soap dispenser is automatic.

00:53:16Yeah.

00:53:16Because you're not touching with dirty hands.

00:53:17Yeah, exactly.

00:53:18Yeah, that's the point.

00:53:19So my soap is automatic.

00:53:21Okay, so I'm going to cut up green onion, but I'm going to give you a whisk, which I

00:53:25put somewhere here.

00:53:25Wait, can I try cutting?

00:53:27Yeah.

00:53:28Here, let's have you do that first then.

00:53:31So I'm going to kind of try to show you or tell you what knife safety is, okay?

00:53:35Okay.

00:53:36So I have a utility knife, which is not as big as a chef's knife, because we're only

00:53:41going to be cutting green onion today, so I didn't need to bring out a giant chef's

00:53:43knife.

00:53:45But you want to, here, give me your, are you right or left?

00:53:48Left.

00:53:48Oh, wow.

00:53:49So this will be really interesting.

00:53:50Okay.

00:53:51So when you hold, okay, actually, I'm going to hold it with my right hand because I'm right

00:53:55hand and you feel my hand and be careful with the blade.

00:53:57But you see how I have my thumb and my forefinger pinching each side of the blade.

00:54:03Wow.

00:54:03Yeah.

00:54:03Okay.

00:54:03And then your last three fingers are wrapped around the handle.

00:54:06Curled under the handle.

00:54:07Yeah.

00:54:07And then, and then when you chop, you just need to make sure your other hand that's moving

00:54:12the vegetables or holding the vegetables, your knuckles are always curled in so that

00:54:16you're always, you don't have an appendage out that may get knicked.

00:54:20So you're always slicing against your knuckles.

00:54:22So you want, you want to try to...

00:54:23And is this how a sighted person would do it as well?

00:54:25Yes.

00:54:25Like theoretically, that's how they should do it.

00:54:26Exactly the same.

00:54:28Exactly the same.

00:54:28Yeah.

00:54:29Yeah.

00:54:29You want to try?

00:54:30I'm going to put the knife now.

00:54:32Blade is actually right on the, to your right.

00:54:34So you'll probably take, yeah.

00:54:35And then the blade is facing away from you.

00:54:39So I want these thinly sliced.

00:54:41I will do my best.

00:54:43Okay.

00:54:44Okay.

00:54:44Do I, how do I cut?

00:54:57Do I pull back and forth?

00:55:00Yeah.

00:55:00So you're always kind of like, this is a smaller knife.

00:55:04So it's not like the shape is not going to be as severe as a chef's knife.

00:55:09So usually with a chef's knife, you're kind of doing a rocking motion, but I would slice

00:55:13it.

00:55:14So you're kind of going like, you're not chopping down, up and down, but you're kind

00:55:17of going like, you're going down.

00:55:19Forward and backward?

00:55:19Yeah.

00:55:20You're kind of from forward and then go back to, pull the knife back towards you.

00:55:25Yeah, you're getting it.

00:55:26That's great.

00:55:28Nice little size pieces too.

00:55:33Well, look at this.

00:55:33It's kind of messing a little bit at the end there.

00:55:35So there's one extra little.

00:55:38Oh, this one.

00:55:39Yeah.

00:55:40Okay.

00:55:40Let me show you another tool actually, that is very, um, that I started using when I lost

00:55:46my vision too.

00:55:46So this is called a bench scraper.

00:55:48And have you ever used this tool?

00:55:50I haven't.

00:55:51Okay.

00:55:51So what a lot of like pastry chefs or whatever they use, this is also called a dough cutter.

00:55:56So they can use it to like divide the dough into different like pieces.

00:56:00But I usually call it a bench scraper.

00:56:03And what I love about this being visually impaired is it helps you gather all your ingredients.

00:56:08So you're not like wondering where, you know, things are.

00:56:10Um, and then you can just scoop it all and then dump it into the bowl.

00:56:15Exactly.

00:56:15Yeah.

00:56:16So back to the eggs.

00:56:18Uh, I know there was a whisk somewhere, right?

00:56:20Did I give you a whisk?

00:56:21Oh, here it is.

00:56:22So this is actually kind of a big whisk for this bowl.

00:56:24So don't go too crazy or you're going to end up with like egg in your hair.

00:56:27That's another thing that I do a lot.

00:56:28Like when I'm stirring something, I, it splashes everywhere.

00:56:33Like I think I stir too aggressively.

00:56:35Yeah, maybe.

00:56:35So, um, the technique to whisking is usually I like to do it in, so here I'll, let me show

00:56:41you how I do it.

00:56:42So I usually hold, how would I describe this?

00:56:44I'm holding this almost like I'm holding a pen or something.

00:56:47So, uh, and then I'm just, usually I use my wrist because it's less tiring than using

00:56:52my whole arm.

00:56:53But sometimes I'm using my whole arm to push back and forth depending on what I'm trying

00:56:56to do.

00:56:56But with eggs, they're pretty delicate.

00:56:58So I'm just kind of like gripping the whisk like a pencil or something.

00:57:02And I'm just kind of making little circles, but then also making a bigger circle around

00:57:07the bowl.

00:57:07Okay.

00:57:08So you're not going back and forth.

00:57:09You're going in a circle.

00:57:10No, but you can also go back and forth.

00:57:12Yeah.

00:57:13We're doing eggs.

00:57:14We're not doing anything that's like super high, like, you know, um, culinary thing that

00:57:19you have to whisk in a certain way.

00:57:21But I'm going to add some salt because eggs always love salt.

00:57:24Do you have any tricks for making sure you put the correct amount of seasoning?

00:57:29Always by tasting.

00:57:30Yeah.

00:57:30So for me, I think it's just by experience.

00:57:33Um, and I'm going to add some pepper.

00:57:36So you kind of season with your heart.

00:57:38Yeah.

00:57:38And then I taste later.

00:57:40Okay.

00:57:40Yeah.

00:57:40How do you know when they're done being whisked?

00:57:43Um, I don't actually really know.

00:57:46I just kind of do it by a certain time.

00:57:47And then I kind of, since I still have a little bit of vision, I just kind of put my face up

00:57:51or then I'll ask John, I'm like, did I break all the egg yolks?

00:57:54Like, that's kind of how it goes.

00:57:56How much vision do you have left?

00:57:58What's your vision?

00:57:59Um, so scientifically speaking, they say it's, um, counting fingers in both eyes, uh, at

00:58:05maybe a distance of, um, 12 inches or so.

00:58:10But, uh, I describe it in layman's terms, like, um, as if you came out of a really hot

00:58:16shower and everything's like really foggy.

00:58:18Um, so I see some color, I see contrast of color, but I wouldn't necessarily know like

00:58:24red from brown or red from green.

00:58:26Right.

00:58:26Yeah.

00:58:27You can see the dark to light.

00:58:29Yeah.

00:58:30Mm-hmm.

00:58:30And everything's just really hazy.

00:58:32Okay.

00:58:32Yeah.

00:58:32And then we're going to start our cooking.

00:58:37And then, and then here's an, another fun tip is squeeze bottles are chef's best friend.

00:58:43We use an old Sriracha bottle for our cooking oil.

00:58:46Oh.

00:58:47So I'm not sponsored by Sriracha, but their bottles do make good secondhand, like, use

00:58:53of a squeeze bottle.

00:58:54So all of our cooking oils are, so you can just squirt it straight into the pan instead

00:58:57of like pouring it out of the bottle and then it gets everywhere.

00:58:59Smart.

00:59:00Smart.

00:59:01Okay.

00:59:01Actually, I'm, I'm going to let you do all this.

00:59:04I, yeah, that's just why I'm here.

00:59:06The pressure is off of me.

00:59:08This is what I'm saying.

00:59:09If it sucks, it, it really will be my fault.

00:59:11Okay.

00:59:12So first we're going to start with the chorizo.

00:59:14So I, I'm going to turn on the stove for you.

00:59:17Okay.

00:59:18I'm going to give you, I was going to say, I'm going to give you a weapon, but I'm going

00:59:20to give you a spoon.

00:59:22I could use a spoon as a weapon.

00:59:24I'm sure you can.

00:59:26And like me, you use bump dots on a lot of.

00:59:29Yes, that's right.

00:59:30So I have the bump dots on the different, you can feel them on the different stoves and

00:59:33I have them, I had John set them on like a medium heat.

00:59:36So if I line it up, then I know that's medium heat.

00:59:39Okay.

00:59:39Molly handing you a metal spatula.

00:59:43Ooh, Ooh, Ooh.

00:59:44It made a noise.

00:59:45I don't like that.

00:59:46This is just a high flame.

00:59:48Ooh.

00:59:48Okay.

00:59:49I can feel the heat.

00:59:50I'm going to let it warm up a little more, but here's the bowl of chorizo.

00:59:54It's out of the casing already.

00:59:55So.

00:59:56So you hear how that like kind of just sizzled away.

01:00:00Totally.

01:00:01Yeah.

01:00:01So now, you know, the pan's pretty hot.

01:00:03Use a spatula to add the chorizo to the pan.

01:00:06Okay.

01:00:07I'm using the spatula right now.

01:00:08It's like an extension to my hand to feel where the edges.

01:00:11Wow.

01:00:12It's so hot.

01:00:13Okay.

01:00:13It's going to be fine.

01:00:14Molly.

01:00:15It'll be fine.

01:00:15I'm here.

01:00:18Okay.

01:00:18It's like, I really have a fear of cooking.

01:00:29The determined person in me wants to try.

01:00:31The fearful one does not.

01:00:32Do you want me to turn this handle to your right?

01:00:34So you can.

01:00:34Oh yeah.

01:00:35Maybe that would be good.

01:00:36So then I could hold it and I would kind of know where it is, but yeah.

01:00:40Okay.

01:00:41So I'm going to hold that.

01:00:42And then, yeah, you can, you're kind of just chopping up the chorizo and then just kind

01:00:46of moving it around, but don't go crazy.

01:00:48Like you say you'd normally like to and then have chorizo all over the place.

01:00:51Yeah, I do that.

01:00:52So it's no worries.

01:00:53Like you just kind of move it around a little gently.

01:00:56You're going to kind of brown it.

01:00:57You'll feel the texture, like kind of go from soft and mushy to like a little bit more

01:01:02stiff.

01:01:02And that's when you know that the chorizo is like browning.

01:01:06So when you think it gets there, hand me the spatula and I'll feel and then I'll.

01:01:10But what if I overcook it?

01:01:12It's fine.

01:01:13This is your learning session.

01:01:14It will be a learning moment.

01:01:15Okay.

01:01:16I will still eat your overcooked breakfast taco, Molly.

01:01:19Okay.

01:01:20I'll save room for dinner tonight.

01:01:23Okay.

01:01:24I'm going to add some more oil and then I'm going to throw some tots on here and smash

01:01:27them and then see how they go.

01:01:28This is something I haven't tried before at home.

01:01:31So I've only fried tots, but I have yet to ever like cook them and smash them on the thing.

01:01:37But I feel like this might add some nice texture to our breakfast tacos.

01:01:43So I've put in like three.

01:01:44Taking risks and trying new things.

01:01:47Okay.

01:01:48So I'm just throwing a bunch of random tots everywhere and I'm kind of smashing them

01:01:51down.

01:01:52Can I try?

01:01:53Yes.

01:01:54But I will warn you, like, be careful because they might splatter just a little bit.

01:01:58So don't be too scared.

01:01:59But I'm going to hand over the spatula.

01:02:01I've added some oil so hopefully they don't stick too much.

01:02:04But here's the spatula.

01:02:05And then, yeah.

01:02:06And then you can feel in the pan here.

01:02:08Do you need me to turn the handle around again?

01:02:09Because I moved it back.

01:02:10Because I'm right-handed.

01:02:14I'm being very delicate.

01:02:16Yeah.

01:02:16It's kind of what you need.

01:02:16Yeah.

01:02:16So just kind of smash down on them and then we'll hear them.

01:02:20I'll hear, I'll be listening to when they kind of get to like a frying sound and then

01:02:24I'm probably going to salt them real quick.

01:02:26And then I'm going to have you just kind of try to flip them or turn them.

01:02:29And it's going to get messy.

01:02:31So no worries if they, like, break apart or whatever.

01:02:33Then it'll be like, just think of it like a smashed hash brown or like a deconstructed

01:02:39hash brown.

01:02:40Okay.

01:02:41I have the handle.

01:02:42Yeah.

01:02:42So then you're holding the skillet.

01:02:44Yeah.

01:02:45And what do I do?

01:02:45I just.

01:02:45You're just going to kind of try to scrape it up and it may stick because I don't know

01:02:49how much oil I've added.

01:02:50But you're just going to try to, like, flip it or, like, at least turn it so that both

01:02:55sides kind of brown.

01:02:56But I think it broke up into pieces.

01:02:57I said that would happen.

01:02:59So don't worry.

01:02:59It would happen if I did it too.

01:03:01Just depending on how we smashed them and how much they'd cook.

01:03:04But.

01:03:05And then just try to spread it out again.

01:03:07Yeah.

01:03:07On the pan.

01:03:08Okay.

01:03:09Okay.

01:03:10Okay.

01:03:11Okay.

01:03:12Okay.

01:03:12Got it.

01:03:13So you're going to cook that at low and you're just going to kind of like constantly do

01:03:17a slow stir.

01:03:18Okay.

01:03:19I did it.

01:03:20Um, so I, I kind of stir like, yeah, you're just kind of doing like, um, yeah, so it's

01:03:31going to cook on low heat and you're just going to like kind of just constantly do that.

01:03:36And then we're going to cook it, um, low and slow until it becomes like a soft scramble.

01:03:44So not like burnt, not too hard, but kind of like still creamy taste.

01:03:49Yeah.

01:03:50Wow.

01:03:51I'm making scrambled eggs.

01:03:54I think they're almost done.

01:03:55Yeah.

01:03:56I think so.

01:03:58Yeah.

01:03:59So what I said is carry over cooking will still happen.

01:04:01So I turn off the heat and I keep forgetting that your skill, your hand is on the other

01:04:06side.

01:04:07Yeah.

01:04:08This is, yeah, I would say pretty soft scramble.

01:04:14Is it too hard or too soft?

01:04:16I would say to me, this is how I would eat them.

01:04:20So I think it's, that's, this is my preference.

01:04:22So it's, um, I would say this is a soft scramble.

01:04:25Yay.

01:04:25Success.

01:04:26I did it.

01:04:27All right.

01:04:27So I'm going to orient you.

01:04:30Okay.

01:04:31Here, you've got a plate with the warm tortilla.

01:04:34Mm-hmm.

01:04:35We're going to go from right to left here.

01:04:37You have the chorizo.

01:04:39Okay.

01:04:40Here, you've got the eggs.

01:04:42Next, in this little bowl, third bowl is some of the, uh, potatoes.

01:04:49Mm-hmm.

01:04:49Then we've got, next to that is the queso fresco that's crumbled up.

01:04:54And then after that is the green onion.

01:04:58Okay.

01:04:59Which will, you'll, you'll, you're totally fine using your hands in that.

01:05:02Okay.

01:05:03How do I do it?

01:05:04Like, you just do it to your heart's content?

01:05:08Like, how do you, yeah.

01:05:09So I, I think a lot of people, their mistake usually is they over, they put too much and

01:05:13then their, their burrito or their taco falls apart.

01:05:15Too stuffed.

01:05:16Right.

01:05:16Okay.

01:05:17The thing with being visual impaired is touch for me, I think is actually the most imperative

01:05:21sense in the kitchen for me.

01:05:23Um, so I'm constantly feeling and cooking with my bare hands.

01:05:28And I'm also kind of feeling to see, make sure I got my, my chorizo, like in my tortilla.

01:05:33Yeah.

01:05:34Yeah.

01:05:34I do the same.

01:05:35I always say that my hands are my eyes.

01:05:37Like for me, yes.

01:05:38They are.

01:05:38My hearing is important, but my hands, like I'm really a toucher.

01:05:42I really touch and feel everything.

01:05:44All right.

01:05:45Time to taste what we've made.

01:05:47I'm excited.

01:05:52Mm.

01:05:54Mm.

01:05:57Mm-hmm.

01:05:58Oh my gosh.

01:06:00That's really good.

01:06:01You know Molly likes it when she goes, mm-hmm.

01:06:02Mm-hmm.

01:06:03That's her, that's her sign that she likes it.

01:06:04Mm-hmm.

01:06:05We've taken a lot of little bites of food all day, but we have yet to actually sit down

01:06:10and enjoy a full meal.

01:06:12And I think that seems like the perfect way to end off today, which has been so special.

01:06:17I am so happy we've finally been able to do this, though I will admit, and I think it

01:06:21was obvious, moments of cooking was a little stressful.

01:06:24So I think it's time for a cocktail and time for some.

01:06:27Um, you earned it.

01:06:29You're, you're the chef in my kitchen today.

01:06:31So you earned this cocktail.

01:06:33And now we will enjoy eating.

01:06:34Yes.

01:06:34In your restaurant.

01:06:35Yes.

01:06:36So I'm going to let you guide us in the choices.

01:06:39Juice.

01:06:39Ooh.

01:06:39Gin, carrot juice, ginger, and lemongrass syrup.

01:06:42Oh my God, that sounds good.

01:06:43Yeah, it's delicious.

01:06:44I'm going to say, like that one, I got a piece of sour song, high gin, lemongrass syrup as

01:06:47well, lemon juice, and takeaway for that one.

01:06:50Incredible.

01:06:51Serapia on fire.

01:06:52Oh, okay, you want to get this, because he's lighting it on fire.

01:06:55Whoa.

01:06:57Fun.

01:07:01I don't even know if I'll know where the marshmallow is to blow it out.

01:07:04Wait, there's a marshmallow in the cocktail?

01:07:06So it's on, yeah, it's going to be on the side, and he's going to light it on fire, and

01:07:10then it toasts, and then you blow it out.

01:07:11And then it's one of our newer drinks called the Old Fashioned Campfire.

01:07:15That's incredible.

01:07:16It's like a peanut butter fat washed whiskey.

01:07:18Stop.

01:07:18A bar version of an Old Fashioned.

01:07:20Stop.

01:07:20That sounds incredible.

01:07:22Okay, blind cheers.

01:07:23I know.

01:07:23Let's see how we do.

01:07:24Let's see how we do.

01:07:25Where is your cup?

01:07:26Slow motion.

01:07:27Wait, where is it?

01:07:27Oh, oh, oh, oh, I think I got the marshmallow.

01:07:31It's like your typical crudo, so you'll have the raw fish, you'll have a little bit of spice

01:07:35and heat in there from some pepper, and then some herbs as well.

01:07:39And then the next thing I would try is what is called the Bangkok, and I'll explain that

01:07:44when we get there.

01:07:45Okay.

01:07:45All right, so we're going to try the first bite.

01:07:48I'm just going to use my fingers.

01:07:49Yeah, no problem.

01:07:49Okay, great.

01:07:50No one's going to judge you here.

01:07:51Just make sure you got your...

01:07:52And plus, I feel that Alec also gave us some wet lights, because I know we got wings, so

01:07:57you can also use that after you lose your fingers.

01:08:06Okay, dish number two.

01:08:09And then there's a bowl in the middle, sorry, in the middle between you two.

01:08:15Oh, right here?

01:08:16Oh, so, yeah.

01:08:17And then there's a sipping bowl.

01:08:18Yeah, it's right here.

01:08:19Do you feel it?

01:08:19It's a stinky sauce, so if you get your finger in there, they're good luck.

01:08:23But I guess you're eating wings.

01:08:24Do I just...

01:08:25Where is it?

01:08:26Is it here?

01:08:26That little bowl inside the bowl.

01:08:27Yeah, yeah.

01:08:27I got it.

01:08:28I got it.

01:08:29That was challenging, but I did it.

01:08:31I mean, even eating is a daily challenge for visually impaired people.

01:08:39It's very good.

01:08:40It's very good.

01:08:40Yeah, with Vietnamese food, it's a lot about using fresh vegetables, so after you eat a lot of

01:08:48Vietnamese food, it doesn't feel like too heavy.

01:08:50You know, you've got your fresh lettuce, your pickled carrots and stuff, but then you've

01:08:55got like a nice crispy contrast with the crab and yeah.

01:08:58Yeah.

01:08:58Okay, I'm ready to try a wing.

01:09:00Okay, that one's easier for me to get on your plate for you.

01:09:04As you can see, I've already polished off a wing.

01:09:08It is so good.

01:09:09It's definitely...

01:09:10I can totally taste the Asian flavor profile in this with the spices.

01:09:15I love the crispiness with the sauciness, the succulent chicken.

01:09:19It's very...

01:09:21As you said, it's not too spicy.

01:09:22It's not too sweet.

01:09:22Yeah, it's not too spicy.

01:09:23It's got some sweetness from like the ketchup and there's a glaze that's made of sugar and

01:09:27then I like the herbs.

01:09:29They still kind of pick up the heaviness of the dish, so the fried meat doesn't taste like

01:09:33super heavy, so it's a nice mashup of all these different flavors.

01:09:38I have never had duck and what better occasion than now?

01:09:42So, I'm going to try it.

01:09:44I'm a little intimidated, but we will give it a go because I am always up to try new things.

01:09:49Okay.

01:09:51Mmm.

01:09:55I'm curious to know what you think of duck for your first time.

01:09:58Mmm.

01:09:58Okay.

01:10:00Because some people love it, some people don't like it.

01:10:03I like the salty, crispy coating.

01:10:10It definitely tastes similar to chicken.

01:10:13It's chicken adjacent.

01:10:15Definitely like gamier, heavier, and like a deeper flavor.

01:10:22Definitely more reminiscent of like the dark meat on a chicken.

01:10:25Yeah.

01:10:26I like it.

01:10:27Yeah.

01:10:28Yeah.

01:10:28No, I do like it.

01:10:29My mom doesn't like duck, which is why I've never had it.

01:10:31Let me try the noodles now.

01:10:36Oh, mmm.

01:10:39Mmm.

01:10:40Mmm.

01:10:42The noodles with that?

01:10:44Yeah.

01:10:45That's where it's at.

01:10:46Final dish.

01:10:48The most classic of them all.

01:10:50Let's give this a go.

01:10:51I've got some rice and chicken.

01:10:56Oh.

01:10:58Oh, yeah.

01:10:58That's Vietnamese humper, too.

01:11:00Oh, my God.

01:11:01That's good.

01:11:02Oh, yeah.

01:11:02We're taking that home.

01:11:04Oh, yeah.

01:11:04And what ensued following that bite was many more good bites of so many dishes.

01:11:10There are some things that I ate that I will think about for the rest of my life.

01:11:14Like that soda that I had at the stuffed belly.

01:11:16I actually went back another day when we were leaving Houston to get another one.

01:11:21Um, those noodles, like the duck noodles, specifically the noodles with it, oh, my God, so good.

01:11:30The yellow curry, it was perfection, like true comfort food to me.

01:11:36And more than anything, I feel like I genuinely made a new friend in Christine.

01:11:42She is such a delight.

01:11:43Her and her husband are both so wonderful.

01:11:46After that, we just hung out, had cocktails.

01:11:48We went, we ate ice cream, and we just had such an enjoyable night.

01:11:52I will absolutely be seeing them again in my future.

01:11:55I know that for sure.

01:11:56And I can also truly say that I feel like I did learn a lot from cooking with Christine.

01:12:01And you guys saw it.

01:12:02Like, genuinely, it scares me.

01:12:04It's something that makes me uncomfortable.

01:12:05That was definitely outside my comfort zone doing this.

01:12:07But I'm so glad I did.

01:12:09And I do want to challenge myself.

01:12:12Now, this was filmed a long time ago, like, at least a month ago.

01:12:16I want to challenge myself to try to make at least the eggs again.

01:12:21So give this video a thumbs up if you want to see me attempt to do it on my own without Christine handholding.

01:12:27And let me know, what do you want me to do next in this series?

01:12:31Who do you want me to feature?

01:12:32What skills should I try?

01:12:33Let me know.

01:12:34Make sure to check out Christine down below, all of her links, her cookbook.

01:12:38Go to her restaurants if you're ever in Houston.

01:12:41Cannot recommend enough.

01:12:42Thank you to her for being a part of this video.

01:12:45And if you want more Blind Leading the Blind, you can check out this to see me go surfing with Blind Surfer Pete Guston.

01:12:50Or over here to see me learn to play piano.

01:12:56Ooh.

01:12:57Bye.

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