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01:13I found a lot of similarities between the movie world and the culinary world because you're dealing with the creative
01:19process.
01:20I think he sort of instinctively understands how important the atmosphere that you create for people to work in is
01:27in terms of how it affects the product.
01:29I said I want to have the cast I want to have and I want to shoot it where I
01:32want to shoot it. I wanted it to be in Venice on Abikini. They were going to go to this
01:36part of Austin. They were going to go to that part of New Orleans. They were going to go to
01:39this part of Little Havana. That specificity was very important to me. We're not just on a block because they
01:44let us shoot there. That's where we sought out to go. And we towed our truck all the way there
01:49so we could have that moment. And that's what we wanted.
01:53You're never going to have your first beignet ever again.
01:55Pretty cool.
01:56It's cool, right? You like it?
01:58Mm-hmm.
01:59They don't taste like there's anywhere else in the world.
02:06The reason I set it in the locations in the restaurants that we went to was because those felt like
02:12beacons of something authentic and interesting both from a music perspective and from a food perspective that could inspire this
02:19character and to bond him with his son.
02:21It's like, here's a life experience. Let me share this with you. It's going to change who you are as
02:25a person. I mean, that's sort of the fantasy of the movie is that you don't have to pick between
02:30your passions and the people in your life.
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