The Foodfluencers: Cassie Yeung on Viral Food, Gordon Ramsay and Reinvention

0:00Hey everybody, I gotta tell you, we're gonna talk about Built. Built Hospitality. Millions of people use Built every day, that's right, every day to earn rewards on housing and in their neighborhood. But now, now it extends to your restaurant. That's where Built Hospitality comes in. Built Hospitality shapes how guests are recognized and taken care of. Built's restaurant-facing platform is designed specifically for dining operators to drive loyalty with their guests. It combines reservations, guest preferences, VIP management, and payments all into one platform alongside an agentic concierge. That's right, an AI concierge that thoughtfully designs and executes experiences around your guest tastes.

0:47Using the latest and greatest in AI technology. When a guest walks in, your team already knows what they like without digging through notes. Built Hospitality works across the entire guest journey. That's right, the entire guest journey from delivering a complimentary course at the right moment, just the right moment, sending a personalized offer that brings them coming back again and again and again. That's right. That's what Built Hospitality is doing. It is allowing you to communicate with your guests and keep them coming back over and over. Make every guest feel like a regular every time, not just their first time, every time.

1:24They're a regular. Built Hospitality is available now for restaurant groups everywhere. Learn more at BuiltDining.com backslash hangout. That's BuiltDining.com backslash hangout. And check out what Built Hospitality is going to do for you and your restaurant. Carrot sales went up over 400 billion pounds after your viral video. The carrot farmers have now exceeded. There are more carrots being sold now than potatoes in the continental United States, Jimmy. Now, I don't know that to be 100 % true, but that is what my people are telling me. You're people. You're people. Yeah, my people. You're people.

2:02I have people, Jimmy.

2:08Live from Amazon Business Studios in New York City with the restaurant guy and the finance guy. And joining us today is Casey Young. But you probably know her as Casey Young Money on Instagram and TikTok. As we continue our Food Fluencer Series, Casey has over 4.5 million followers and went from a professional dancer to a viral recipe influencer with carrots. And Jimmy, we had a great show, and we're going to learn all about this. Wow, I need more caffeine to keep up with you right now. I didn't have an espresso yet. Not yet? Not yet. It's just all natural? This is all natural, baby. Way to go, Shadzi.

2:46I have the privilege of welcoming you more formally. We're continuing, as Shadzi mentioned, with our Food Flencer mini-series. Say that fast, Jimmy. Food Flencer, Food Flencer, Food Flencer. Oh, mini-series, mini-series, mini-series. It's not even that hard. Where we sit down with the social media content creators and essentially chefs who are reshaping how people discover and experience restaurants, food, CPG. There's a whole lot going on here. What's CPG? That'd be a... You don't even know. Consumer package goods. Ah, you look at Jimmy, I mean, throwing out CPG like you're so cool, you don't even know what it is.

3:24I got stuck on my C, consumer package goods, CPG. I got to say, Jimbo, we got a big show. Big show. And contrary to what Julie said, you know what, I'm going to talk about some current events. I don't care when this podcast comes out, because you know what, Jimmy? Yesterday was a big day. It was a big day. It was a Super Bowl. It was a big day. I'm not going to sit there and ignore it and be like, Oh, let's pretend it's June. You talk about the Super Bowl. Yeah, this is it. These bouncy balls. It wasn't a great game. What did you think? What did you think of the game? You know what? For the football purists, I have to say, incredible defensive battle.

3:55Big defensive battle. Seattle has a fantastic – they said they had a great defensive team. And you know what? I almost felt the MVP should have been the Seattle defense. That was unbelievable, right? I mean, unbelievable. I got to tell you, we have to get to Cassie. Yes, we do. Casey, right?

4:07Cassie Yeung: Cassie. It's still Cassie. It's okay. Cassie, did you watch the Super Bowl? I sure did. Did you like? You know, the actual game, second half was better. Definitely better. What was your favorite commercial? I liked, and you know, I don't even know what it was a commercial for. Tell us what was happening in Jimmy's at all. Relax your tight end. Oh, that was very good. Yes. That was very good. Anytime you're relaxing your tight end. Yes. You had Gronk. That was some really interesting. What was that for, though? That was for, I think, the need to get your prostate tested. Oh. Yes. Like, very creative.

4:41It was kind of a medical, like, PSA. But I thought very creative on the tight ends. Relax your tight end. So that was your favorite. That was pretty funny. As I said, I thought the Duncan ad was just masterful. Well, you had all the iconic people. I mean, come on. That's like 1995 in terms of the shows that were on the air. And they brought back celebs and did a little computerized generated imaging. Because they made Sam Malone. They looked Ted Danson. They did. He looks great. They made him look like he was 40-something. Yeah, how did they make everyone look so young? That's just all filters?

5:14Cassie, right? Do you even know any of those people are? You're too young. Oh, my God. Yeah, so you should have no idea.

5:19Cassie Yeung: Don't hate me if I say, yeah, no, I don't know. You didn't know George Costanza. Yes. You didn't know Jason Alexander. But you know what? But. I'm afraid to admit this. I don't even know which commercial you're talking about because I was kind of cooking in and out of the game. Yeah, she was busy getting a carrot salad. That's my Super Bowl. It's making the food. Well, listen, we got a big show. We got a big show. We got Cassie Young here. She's a rock star. I mean, so many people. We got some this or that. Which came first, Jimmy? We got a quick fire, and we got a great guest. Listen, Cassie made a carrot salad, Jimmy.

5:49Yes. Do you understand this? She made a carrot salad. And, Jimmy, nobody likes carrots more than you. No one likes carrots more than me. Cassie, do you know this about Jimmy? Really?

5:56Cassie Yeung: I didn't know that. Yeah, Jimmy loves carrots. I think a few people like carrots more than me, but I like carrots. Whoa, Bugs Bunny? Bugs Bugs. Bugs likes carrots. And, Cassie, you know who Bugs Bunny is? Yeah, of course I know Bugs Bunny. You do not know who Bugs Bunny is. Bugs Bunny is, please. What does Bugs Bunny say? What's Bugs Bunny's line? Oh, see, now you're going after my memory. Jimmy, what does Bugs Bunny say? Hey, what's up, Doc? Jimmy, you ought to think about it. What's up, Doc? I had to think about it, too. What's up, Doc? All right, that got 19 million views and became Google's fifth most searched recipe of 2025.

6:33That's unbelievable. You got 4.2 million people on TikTok watching you cook, right? And let me see your nails.

6:41Cassie Yeung: Yes, it's great. Let me see your nails. One is broken right now. Are those really your nails or are those like – No, they're not. They're extensions. Oh, they're extensions. Jimmy, you might get something like that. Yeah, but it's like art on my fingers. I think it was suiting well. Yeah, no, I love it. I love it. And then so you went from being a Brooklyn Nets cheerleader, right? Yeah, Brooklyn Nets dancer. There's no way you had nails like that when you were cheerleading because I feel like you could hurt somebody. Am I right? Yeah, no. So I was a dancer, but still, even then, you could probably poke somebody.

7:10Cassie Yeung: But now they're very expressive. Being in Brooklyn, it's all about self-expression, so they do allow funky nails, probably just not to this length. So you're Brooklyn Nets cheerleader. When was this? Let's get into it. This was 2016 through 2018. And then you go from that to a New York Times bestselling cookbook author, and you never went to culinary school. Never went to culinary. So how does that happen? How does Jimmy get to do something like this? Because Jimmy's always aspired to be a dancer. Yeah? I always want to be. I do have the unique ability to dance like no one's watching. That I've figured out.

7:45That's something you can't teach. Yeah, no. So let's hear the story.

7:48Cassie Yeung: Yeah, so I danced for two seasons in New York with the Brooklyn Nets. And I soon moved to California. Wait, so you're a dancer with the Nets? Yes. And someone sees you dancing and they're like, you've got to come to California? Like we got, you're going to be an actress or what it's going on? No, it wasn't like that. This was like a self choice. Okay. I'm going to move to California. Okay. But I kind of continued dancing for a bit there and I kind of lost that passion. And this was the moment that I was really thinking about what has always been there for me. Now I worked a nine to five for a bit.

8:20Cassie Yeung: I worked in fitness and then I ended up moving back to the East coast in 2020 something. That doesn't really matter. But after COVID, because that's me. I always base everything on COVID-related. So it was after COVID. After COVID, I moved back. So, Jimmy, when is after COVID? 2021? Yeah, 2021. All right, so 2021 you were here. Yeah, 2021, I moved back to the East Coast. And I didn't want to work a 9-to-5 anymore. I didn't really want to do any of that. And that's when I was really thinking, what have I always had a passion in? And it was cooking. You were always cooking. Yeah. I actually moved back in with my parents at this time.

8:57Cassie Yeung: I was 27, I believe, turning 27. And I just told my parents, I think I want to take a shot at this content creation and start sharing some videos. And they were like, that's crazy. You have three months. If it doesn't work, get a job. And so I just started posting. Like, it was already my full-time job. What was the first post? Like, what was it? But I thought that was the carrot salad. No, it wasn't the carrot salad. It wasn't the carrot salad. That came years later. But one of my first videos to go viral was a hangover ramen the day after my sister's wedding. That one was the first video that kind of, you know, boosted my following because I think it got like 8 million views overnight.

9:37Cassie Yeung: And then from that moment on, that's when I really started taking things seriously. I started getting brand partnerships and I started really posting like formal recipes. At first, I started out posting just what I was making for myself and kind of like recording what I'd eat throughout the day. And that transformed into now sharing recipes. You know, she sang the national anthem to Barclays, Jimmy. She's like a triple threat. Wait, if you could sing and you can dance. Cassie, can you act? Um, sure. By the way, I think she's an amazing actor because you know why? Right now, she is acting as though she's enjoying this time with us right now.

10:17She can act. She can sing. She can dance. She can cook. So what is that? That's a quadruple threat? She's an EGOT. She can do it all. You can do it all, right?

10:24Cassie Yeung: Oh, guys, stop. Thanks. You can do it all. All right, listen, I want to jump in a little bit. So Shatsy was talking about, and I want our listeners to understand, you had this influential carrot moment, maybe the most influential moment of carrot in the history of the Internet. You created this carrot ribbon salad video. Sorry, you created a carrot ribbon salad, the video that we're talking about. And of course I look like that. You look amazing there. Thanks. I get made fun of for the hood a lot. There we go. It racked up 19.7 million views. As Shanti said, it became the fifth most searched recipe on Google in 2025.

11:03And then people started to recreate it. Food media is writing about it. You hear their actual grocery stores running out of the ingredients of which you're recommending. I mean, that's got to be pretty awesome to have you to like post a video and then all of a sudden you are seeing this become really big. So tell us about that experience. You made a salad. Millions of people are now checking it out. Talk about this moment, this important moment for you, for your influencing, for your emerging life as a chef. Talk about that video.

11:37Cassie Yeung: To be honest, I never expected this to be the recipe or the video that went viral. I share a lot of recipes And this was one that I actually Wasn't about to post because I felt like it was so simple This is something that I shared In my cookbook Simple cells Cassie Simple cells That's true you know And I didn't think that there were so many carrot lovers Maybe more than you Jimmy Out there I find that hard to believe that anyone likes carrots more than Jimmy But go ahead I understand your point No I love carrots And so I always Even sharing this in my cookbook I thought about cutting this one out.

12:13Cassie Yeung: And then I thought, to your point, simple cells, you know, people love simple recipes. So I just decided to post that video. Obviously, I wasn't thinking too hard about it. I, you know, hood is on and just, I think, getting ready to leave for vacation or something. And I think the next day I woke up and people were like going crazy over these carrots. And now when people come up to me, that's usually one of the first things that they bring up is, oh my gosh, I made the carrot salad and I'm so obsessed with it. Now I eat it like every week. It is wild. So you shared all of those fun facts about the carrot ribbon salad.

12:47Cassie Yeung: And I didn't even know these things about them being so highly searched on Google and ingredients running out. What do you think it is that makes, because like you said, you're like, I wasn't even going to post this. I wasn't going to do this. I'm going to include this in my book. What is it that, what do you think it is that made it? Do you think it's simple? Is it, oh, everyone likes carrots. Is it pretty? Is it you're so good looking? What is that makes this get 11.3 million views? Was it a sweatshirt? I think it's just a realistic thing to make. I do try to share recipes that are not so complicated.

13:21Cassie Yeung: And to your point, like there's not a lot of ingredients in this. And it's a new fun way to eat food, I think. Like just doing something as simple as shaving a carrot versus cutting it up. I think it makes it fun and exciting. I love it. I got to tell you. So let's jump into the wet, wet sauce. Another viral one. So let's look at wet, wet sauce. Like talk about wet, wet sauce. That gets 11 million views, right? And basically it's chili oil and vinaigrette, right? Pretty simple stuff, right? Aha, the simple, the theme. We got a theme here. You know, Jimmy, I didn't even think about that. You reminded me.

14:04It's simple. Keep it simple, Shatsy. Keep it simple, Shatsy. Kiss theory. So tell us about this. And that was a whole partnership, right? That you got a partnership out of this.

14:17Cassie Yeung: Yeah, so I've been making this sauce for years. Actually, one thing that I did when I hit 500 ,000 followers, I went on live on TikTok and I told people to get a bunch of ingredients and we made it together. The sauce was one of them. And at this time, I didn't have a name for it. and for the live, I invited my friends over and we all cooked together. So we were all there and people in the comments were asking, like, you got to name it, you got to name it. And one of my friends said wet, wet sauce and it kind of stuck from that moment. Wait, why wet, wet sauce? I like that. It has a good ring to it.

14:49It made me think of, I'm sorry, I should let Cassie answer, but I'll tell you what it made me think.

14:53Cassie Yeung: It's like a yum, yum sauce. And that's what I was thinking. Yum, yum sauce, yum, yum. Yum, yum sauce from some of the hibachi restaurants. For me, it was made famous by Benihana, but I've experienced it in Japanese restaurants, the yum yum sauce. Yeah. It's unbelievable. So now you've got these two viral, viral videos, right? Yeah. Tell us, what has that done? How has that catapulted Cassie into the world of entertainment and creating and big money and big gigs and, I don't know, movies and television? You keep pushing her into the movie. You keep pushing her to acting. I think she should have her own show.

15:37Cassie Yeung: Never say never. I hope. Ladies and gentlemen, and now the Cassie Young Show. Yeah, let's manifest it. Yeah. But, yeah, I think even outside of those two videos, things going viral on social media, anything is possible these days. It is crazy how my life completely changed after creating content. What changed? Tell us what changed. Oh, everything. Like I said, I was working a nine-to-five. I, you know, worked in fitness. I was, I was a retired dancer. There's so many other side quests to my life, I think. And now I would have never imagined having the following that I do, being able to create a cookbook and have these partnerships, like come out with my own spices, um, and then becoming a New York times bestseller.

16:23Cassie Yeung: I think those are things that I never thought were attainable. I did. I always believe in you. You always have to believe in yourself. Jimmy questioned you, but not me. Not this guy, Shaxi. He never questioned you. Don't throw him under the bus. So let's take that forward. You are a New York Times bestselling author. You, the bad bitch in the kitsch, came out October 25 and immediately hits the New York Times bestseller list. I mean, first of all, that's awesome. Great name. Thank you. It is a great name. Thank you so much. Again, it's not that you come from formal culinary training. You can go to the CIA or Le Cordon Bleu.

17:05But you learn from watching your mom cook Singaporean food in your family kitchen. And now you're a published cookbook author. And you're competing with trained chefs and established food writers. So talk about the writing of the book. At any point, did you feel maybe an imposter syndrome? Do you ever think, like, who might be publishing a cookbook? I'm just a girl who loves to cook or sorry, a woman who loves to cook. And how did you push through to create something that so clearly resonated with just hundreds of thousands of people?

17:36Cassie Yeung: It's exactly what you said. I mean, I went through imposter syndrome every single day. I think once I had this deal to create this cookbook, it felt like there was so much on the line for, you know, a publishing company as big as Clarkson Potter to believe in me. I was like this, you know, I have to really put my all into this. And wait, did they come to you? Did they call you? Like, how does that happen? So I actually had an agency reach out first. So I'm with CAA and somebody from their publishing group reached out. And then, yeah, I think, well, you know what? Actually, my cousin works for Potter and he made a connection.

18:17So the cousin makes the connection. So you got this big book, New York Times bestseller. Yeah.

18:23Cassie Yeung: It's unbelievable. No, I still have a hard time believing it. It's crazy. So tell us about the book. What's happened with the book? So the book, we're actually doing a victory run book tour. So next week, I'm going to go back to New York and hit Houston and Dallas. I'm going to be at some Williams-Sonoma locations to do book signings. Cassie, when you go to Williams-Sonoma, are you just like sitting at a table signing your books and saying hello? Or are they like, no, you're making your salad? She'll be behind the kitchen. You in the kitchen? I bet there's an element of performance art. I'm not sure.

18:59Cassie Yeung: I'm actually leaving the creativity, William Sonoma, whatever they want from me. So there's a 95 % chance you will be cooking. Is that what you're saying? Maybe. I'm not sure. Are you going to stop by? Well, let's talk about it. So you got this cookbook, which is unbelievable. And then this is led into now, because your nails are so awesome. Talk about scratching a back. I mean, it must be a great back scratch. I mean, look at these nails, right? You have a now a food themed nail polish collection, right? That you did in, I don't know D &D gel nails, but I'm sure that the people that are really into nails like Jimmy probably do know, but you have a full Yes Chef collection.

19:38Cassie Yeung: Yeah, so that was actually a collaboration, which they, you know, asked me to help promote, which was amazing because it just felt so fitting for me. I always have, you know, a signature nail design. D &D is the top brand for gels, for nail gels, like the brand. They're the Michael Jordan of gel nails. I don't want to sound like an idiot because it's, but look, Jimmy's going to be like, that's, I mean, that's your for sale, Shanti. That should be said a long time. I said nothing. It was 25 years ago. I just gave you a look. Listen to me. Listen to me. I always thought the nails, that it was like you glued them on.

20:20Then why are they called gels now? What is going on here? Did I miss something?

20:23Cassie Yeung: They use an actual gel polish and then a UV lamp that cures the gel polish, and that hardens and sticks to the nail. So there still are press-ons that you're referring to that you could just glue yourself. but when you go to the salon, they're curing it so it actually sticks on there. Really? I got it. You got your stick-ons and you got your gels. You got your gels up there. That's correct. Yeah. There you go. How do you get those nails that off? How do you get it? Like tonight, if you just feel like, you know what, enough with these nails. I want them off. How do you get them off? Can you get them off?

20:58I'm going to go to some special place.

21:00Cassie Yeung: You can just clip them off, file it a little bit to break that UV gel seal and then soak them in acetone and then they come on. So let me ask you, so you guys do this partnership with D &D and that's like the OG, like the badass of Unbelievable, right? And then how did that all work out with you? Because you came in a chili-shaped box, you had recipe cards. Like is that still going on? So like I said, that was actually a collaboration. So I wasn't a part of the design process, unfortunately. This is a collection that they did release on our own, but I was part of the partnership to help promote it.

21:35Cassie Yeung: But like I said, it was great because it was very fitting and organic for me, and I was very excited to be part of it. I think it's very cool. I want to talk about your time on Next Level Chef. You're on Season 2 with Mr. Gordon Ramsay. That's correct. And Richard Blais and Nystra Arrington. You were on Team Ramsey, so you were with the big guy, the big dog. You guys, your team finished 15th, and you've said you're forever proud of competing in this contest without any culinary background. I want to know what the experience was like, because it's one thing to cook in your own kitchen and maybe respectfully doing TikTok and related videos.

22:18And you can do multiple takes and you can have some fun with it. But now we're talking about you're in a cooking competition under pressure and with Gordon Ramsay watching and, I guess, engaging. So what did you learn about yourself as a cook during that experience? And maybe how did it change your approach to content creation, you know, following the show and following the experience?

22:42Cassie Yeung: I definitely wouldn't change the experience for anything. I learned a lot there. I always refer to it as my accelerated culinary school because I was cooking amongst the best. Um, everyone always asks how he was in person and he, you know, while he is very intimidating by nature, he really is extremely nice and supportive. And again, I just learned so much from that short amount of time being with him. Um, it was also really great just learning from my peers because I was competing against, against home chefs, fellow social media chefs, and then, um, professionally trained chefs as well. And so together, it was really nice to just hear everyone's walk of life and kind of learn off of them.

23:24Cassie Yeung: When it comes to what I learned about myself, I think I learned that I was I performed well under pressure. I think I didn't know what to expect when I got there. And it was very intimidating. But the cameras didn't make me nervous. And even under pressure, I think I really pushed through. So that was nice to see in myself. and then when I got off the show it was really nice also having the credibility to say that I've cooked you know with Gordon Ramsay and I've impressed him with some of my dishes so it proved a lot to me because that was very early on in my content creation journey and still when I was kind of wondering if I could make this my full-time job essentially well I think you've proven that out I mean you're like rocking a roll I mean it's books Thank you.

24:11It's television shows. I mean, it's really, it's crazy stuff. I mean, look, the influencers have had an incredible impact on restaurants and the food scene, right? I mean, and you're really a big part of this. What we're seeing now, and that's really part of this whole Food Fluencer series, it's really that what we're seeing is literally influencers and creators are having an impact on what we eat, what we see on menus, what flavors we see, what big CPG brands are working on, what entrepreneurs are coming out with in the food scene, right? Your carrot ribbon salad, my numbers here, I don't know if this is 100 % accurate, Jimmy, so take it with a grain of salt, but carrot sales went up over 400 billion pounds after the release of your viral video.

25:03The carrot farmers have now exceeded. There are more carrots being sold now than potatoes in the continental United States, Jimmy. Now, I don't know that to be 100 % true, but that is what my people are telling me. You're people. You're people. Yeah, my people. You're people. I have people, Jimmy. And then, like, cucumber salads are everywhere. That Logan Moffitt character, right? He's doing all, like, he's doing cucumber salads. And I grew up eating cucumber salad. And now cucumber salads are everywhere. And I was doing cucumber salad. Jimmy, no one was doing cucumber salad when I was doing cucumber salad.

25:36What? I'm just saying. And you know what I did? Cucumber salad with carrots, by the way. There you go. It was a health salad. Jimmy, a health salad. You know it's delicious, right? So let me ask you something. I mean, what's that? Are you going to open your own restaurant? What do you think?

25:49Cassie Yeung: No. I get that question a lot, and I can confidently say no. I thought you were going to say you never know. You didn't even think. Jimmy, you didn't even think about it. Actually, she said specifically she gets that question a lot. A lot. A lot. I do. And so I think in the beginning it kind of did start out as, you know, maybe, who knows. But I know myself, and right now I still have so much passion in cooking. And I think it is so much work to own a restaurant, and I respect people who do. Seriously, I just, I know that. I don't know if I would be able to take that on. Well, you know what you do?

26:20You know what you do? You come to New York, you know what you do? You come eat at one of our restaurants. You don't even have to own the restaurant. You can just eat at one of our restaurants. What do you think?

26:26Cassie Yeung: That's more my speed. Yeah, you know, because Jimmy and I got quite a few restaurants, and I got to be honest with you. By the way, Cassie, you don't even have to eat with us. We'll just set you up at one of our restaurants. We'll stop by. We'll say hello. Oh, no, I got to get a picture. Are you kidding me? I mean, that's big stuff. All right, listen, Jimmy, I got to take a real quick. We got to take a quick break. We're going to be right back. Yes. Right? We got a lot to get to. A lot to get to. Not a lot of time because we're running low on time. But we've got this or that. We got branded quick fire.

26:55We got some other crazy stuff to jump into. And we're with Cassie Young, influencer, chairman, author. Chef. Chef, culinary guru. I mean, what else? Nail person, dancer, Jimmy? Now you know why we don't have much time left. Singer, songwriter. I mean, it's everything. All right, don't go away. We'll be right back.

27:23We are back. back after that delicious break. Jimmy, we're back with Cassie. All right, Cassie, let's jump into this or that, okay? We got a special segment. It's a sandwich, okay? I don't know how to play. Jimmy, do you know how to play? I do. How do you play? You're going to put forward an item, and Cassie's going to say whether she believes it is or is not a sandwich. Oh, that's easy. All right, Cassie, you ready?

27:45Cassie Yeung: I'm ready as I'll ever be. Cassie, is a hot dog a sandwich? No. She's even thinking about that, Jimmy. I don't know. No, no, no. I thought it was rapid fire. And by the way, Cassie, I agree with you. Okay. Is a taco a sandwich? No. What about a calzone? No. Is a dumpling a sandwich? No. A quesadilla? Quesadilla could be a sandwich. Oh, Jimmy, I agree. Because a quesadilla. It's stacked between two carbs. I think you're trying to lead the witness. I think you're trying to lead the witness. Is a bagel a sandwich? Yes. Ah. Is a burger, a hamburger sandwich, Cassie Young, chef du jour? Yes. All right, Jimmy.

28:34I don't know. All right, Jimmy. We got a no on a hot dog, a no on a taco, a no on a calzone, dumpling I don't remember. Quesadilla could be, which I agree because it's two pieces of something or other. And a bagel? Yes. A burger? Yes. Jimmy? So I agree with so many of the answers you gave. And I'm trying to, I'm learning as we go. I'm learning as we go. but help us delineate your, the Cassie Young definition of a sandwich. Yeah, what's a sandwich? Okay, what is a sandwich? It seems to me, what I heard. You just ask and then you answer. You do that all the time. Okay, how are you, what is your definition of the sandwich?

29:08And I want to be clear, I'm very supportive. You did very well, in my opinion, in answering the questions. Thank you. Now, how do you delineate between the sandwich and not sandwich?

29:17Cassie Yeung: I think if an item is sandwiched between, well, I can't use it in the definition, huh? It's okay. You can't. A sandwich is two pieces of, I want to say a carb, but it doesn't even need to be a carb. It is just, it is. But two distinct. Two distinct ingredients squishing together other said ingredients. I can live with that definition because I think it's really important that the bread or whatever it is you're using has to be separate. Has to be separate. Yes. And the taco doesn't have it. But what about a quesadilla? The quesadilla, well, I could argue. See, my concern of the quesadilla is that sometimes people do fold.

30:01What do fold a quesadilla? But she did say she gave quesadilla the maybe because she said I could envision two tortillas being placed on top and below something, the cheese, the protein or otherwise. The bagel, again, I'm assuming she sliced it and put something in between it. Yes. And then the burger, which I've struggled with, but I've been coming around to the burger. I just started with a burger. It's the easiest one all this. I've been coming around with the burger saying the burger's a sandwich because it's just two distinct bun, pieces of bun, and a beef patty or whatever, a portobello mushroom.

30:32I agree with everything you said, Cassie, with the exception of the hot dog. Yeah, you want the hot dog in there. You're not getting it. Because a hot dog is a sandwich. It's two pieces of bread. Connected. Hot dog connected. Connected. Connected. The bun is not always connected. Many a barbecue I've been to, the bun does not, it's not connected anymore. That just means it didn't handle the bun correctly. Possibly.

30:51Cassie Yeung: I think because also the orientation of it, you know? The bun is like cradling. Yes, the cradle. A sure sign it's not a sandwich if it's cradling. Oh, so cradling is bad? No, it's not bad. It's delicious, but not a sandwich. Oh, so cradling is not a sandwich. Like a taco. Like a taco. Yeah, correct. Jimmy, you love this or that? I do. How do we play this or that? Can you tell us? You're going to say something. You're going to give two choices. and Cassie will express her preference for the two items of which you choose. Cassie, you ready? This or that. Sweet or savory? Savory. Pizza or pasta? Pasta.

31:29Brunch or dinner?

31:31Cassie Yeung: Dinner. Is it street food or fine dining for Cassie Young? Street food. Instagram or TikTok? Don't get me in trouble. I don't think you'll get in trouble. Will you? Do you want to take the fifth? You can take the fifth. I don't want you to. I don't know. Different moods. There you go. Good answer. Different moods. Good answer. Good answer. Britney Spears or Lady Gaga? Ooh. Ooh, why would you do that to me? Honestly? Lady Gaga was on the Super Bowl. Did you know that was Lady Gaga, Cassie? And she looked amazing, and her voice is amazing. But it's Britney Spears. She's iconic. I think Britney. So you're going Britney.

32:08But did you like Lady Gaga last night or no? I grew up with Britney.

32:11Cassie Yeung: I loved Lady Gaga last night. I love Lady Gaga. that. I think the only thing I would want to ask, um, uh, between fine dining and street food, you went right to street food, which I expected you would, because I think there's some, there's something authentic about you and your style of cooking and how you, you grew up watching your mom cook. So I would, I was thinking that, but talk about, talk about the speed of which you leaned into street food. And what do you think of fine food? What do you think of that high end segment of the market? Oh, don't get me wrong. I love a fine dining experience.

32:40Cassie Yeung: It's great, but there's something about the rustic pure flavor of street food and also when i think of street food i do think of like being in singapore and going to hawker centers and the meals are like five dollars right and they are some of the best meals i've ever had i think if in certain places street food dominates i believe like a mexico city i agree like it's just street food you get that home uncooked feeling. Let me ask you this though. In New York City, I mean, you're a Brooklyn girl. What do you think about street food in the city? Like, is that the same as Singapore, Mexico? Do you think our street food is like, because a lot of people are like, no way I'm eating one of those.

33:22Cassie Yeung: Yeah, no, it's a little bit different. I think when I think of, like I said, again, Singapore and to your point, Mexico City. My kids go to a bunch of the, they love the food trucks, Not even the food, like the guys, and they do like the rice and the chicken and like the halal guys. Halal, yeah. The smell of that, honestly, it is absolutely delicious. So good. It is, and they eat that all the time. Well, I also kind of group in just mom and pop shops with street food. Oh, okay. And I think that as a whole, like the mom and pop shops in New York, I feel like, are underrated. Even just going to like a bodega.

33:56All right, so let's just jump back into now. We go into, this is which came first, all right? To learn really about Cassie and your knowledge and your depth of understanding of the world of history and its relationship to food and beverage. Okay? Jimmy, are you ready? I'm ready. I'm ready. Okay, here we go. Which came first? This is the cocktail edition. All right? Jimmy, you can play along. Nice. Which came first? The Manhattan or the Martini? What came first? Which cocktail came first? The Manhattan or the Martini?

34:33Cassie Yeung: Oh, I could be so wrong, but I want to go martini. Okay, Jimmy. I don't know. Cassie's saying martini. So I will take the other side only because it makes it more fun. Jimmy, it's so much fun when you take the opposite side. To me, it's obviously the martini, but it's so obvious that, therefore, it has to be the Manhattan. Jimmy, I've got to tell you, you don't win very often. You very rarely win, but Manhattan is the early 1870s. Really? It says the martini didn't take shape until maybe 10, 20 years later. I wish I had more information for you. I'm being a little vague on this. I thought I was going to have the Manhattan was aimed at the Abe Manhattan, not the island of Manhattan, but I got nothing.

35:12I just got that. All right, well, listen. All right, Jimmy, you have one point. Cassie, you have zero points.

35:19Cassie Yeung: Thank you for pointing that out. I don't think there are any more games today. There's one more. Oh, okay. Because now we go to which came first, Cocktail Edition, round two. Round two. Cassie, this will be worth three points. So if you win, you beat Jimmy. Jimmy, if you win, you beat Cassie. You could have made it worth two points and the same outcome would have happened. Yeah. All right, Jimmy, this is worth two points. Okay. Cassie, if you win, you win two to one. Could have made it a point and a half and it still would have worked. All right, Cassie, we're going to play Cocktail Edition worth one and a half points.

35:51And if you win, you'll have one and a half points. Jimmy wins, he'll have two and a half points. All right. So which came first? This is the cocktail edition. Yes. Jimmy? Yes. The old-fashioned or the Negroni?

36:03Cassie Yeung: Oh, shoot. Which came first, the old-fashioned or the Negroni? Yeah, so I'm going to go with the Negroni. Oh, God. So sad. I'm going with the Negroni. Cassie, what do you think? Unless you guys are tricking me, is it the old-fashioned? Yeah, yeah. It's the old fashioned because the old fashioned is like the original cocktail. That was like the original cocktail. Literally, cocktail means spirits, sugar, water, and bitters. That's what it meant. I guess my logic was, and clearly I'm wrong. You're half alcoholic. You should know this stuff. My logic was the Negroni, I took it as an Italian cocktail.

36:43I took the old fashioned as an American cocktail. My sense was Italy's been around, I don't know, a lot longer than America. Yes. Old-fashioned is Kentucky. It's bourbon, which is Kentucky. Like, I figured Negroni had the history of Italy. So, clearly, I'm wrong. Yeah. I'm challenging, by the way. I'm throwing the red flag. I want to challenge that. The Negroni is from, like, I don't know what his name was. It was like General Negroni in 1919 in Florence. I mean, that's a fact. Right. That's a fact. The Negroni's. But the old-fashioned was like the whiskey in this country was so powerful. Yes.

37:22It was like moonshine. It was like so powerful. And you're a cowboy. You know, Jimmy, you're a cowboy. You're out there. You got to soften it up with sugar. Yeah, you put a little sugar in work because it was so, you know, Jimmy went up to the saloon, right, you know? And there was no ice, Jimmy. There was no ice. Well, Cassie, what's your go-to? You go to a bar, what's your go-to?

37:41Cassie Yeung: I'm a wine person. So you go to a bar and you just like a— It's a glass of wine. What white wine do you have? Like Chardonnay or is it just Sancerre? What do you have? Like a Sauvignon Blanc, a Sancerre. So when someone says, can I get you a drink? You're just like, Sauvignon, white? Chachi's more of a white wine spritzer kind of person, Cassie. That's not true, Jimbo. He likes this white wine spritzer with a twist. You know, but I do like an Aperol spritz in the certain times, in the summertime. In the summer. Isn't the Aperol spritz the best looking drink you've ever seen? And it's so refreshing.

38:09And it has the orange in it. It just, you see one of those, and you're like, I'll have one of those.

38:14Cassie Yeung: Absolutely. All right, listen, I got to go to the quick fire, because we are now literally running up against the clock, Jimmy. All right, lightning round. Seriously, this is going to be fast, because you got to get out of here. All right. All right. You're in charge of the playlist, Cassie, okay? You, me, and Jimmy, we're jumping in the car. We're going on a road trip. I don't know where we're going, but we're going to go find some street food. We're driving here from I don't know where. What are you playing? What songs are we going to listen to? Oh, shoot. I feel like you guys would really enjoy, like, a Sweet Caroline scream ball.

38:45Cassie Yeung: Oh, what are you trying to say? We're old? You're like something from 1965. By the way, she's also right. I would enjoy that. And that commercial was very fun. Yeah, like it's a sing-along, you know? We would definitely like that. I got to tell you. I agree. All right, lightning round. Lightning round. Keep going. Lightning round. Cassie, what's your dream brand collaboration? Who do you want to get connected to? Oh, shoot. Oh, my goodness. Oh, my. I'm panicking. Don't panic. Oh, no. Give me two. Give me three. Who do you want to, like, who is it like you get the call? Da-ding, da-ding, da-ding.

39:22Hello, this is Cassie. Cassie, it's, and we want to do a collaboration. Ah!

39:30Cassie Yeung: Oh, my gosh. Like, that's what happens. Who is it? I feel like I would love to do a collaboration with Poppy. Okay, Poppy. There you go, Jimmy. Like a flavor drink. Yeah, Jimmy can make that app. I've been a Poppy fan forever. Nice. Jimmy, can you make a good introduction? Sure. We know the Pepsi people. Dear Poppy, please meet our friend Cassie. All right, we're going to make that happen. What's the last thing you posted on Instagram stories? Things from the Super Bowl. A repost. See, repost of something you made? The spread. Yeah, the spread. I love it. And who is your go-to food influencer?

40:03Who are you following these days? What gets you excited to be like, oh, wow, that's really great. I've got to go eat there. or wow, what a great, you know, video or great content.

40:13Cassie Yeung: I'm really into mukbangs right now, specifically mukbangs where people eat in their cars. Really? So there's a few, few food influencers that I come to top of mind. Interesting, interesting. Jimmy, do you like to eat in the car? I love to eat in the car. Cassie, do you like to eat in the car? Honestly, yes. Something about being in the car feels like paused time. But do you like to eat in the car, like while you're driving eating or do you like park and like just grab, you know, have your stuff laid out? Park and eat, but I did become, and this is probably not great, but I did used to eat and drive a lot.

40:48What's the most ridiculous food trend for Cassie Young right now? What is it? Is it pickles? Is it everything? You know what? Don't lead the witness, Jimmy. Don't lead the witness.

40:58Cassie Yeung: No, I love the pickle things. I think a lot of the extravagantly, like when there's too many elements going on, I feel like it's just, it's a lot. I'm a simple, you know, simple things. I don't really need a million condiments when people are doing like, especially sweets. I'm not a sweets person. So when I see desserts with like a bunch of things on them or, you know, how people do the pickles and like. All right. What food trend do you hope never dies?

41:38Cassie Yeung: Oh, gosh. I think bulldog noodles is somewhat of a trend. I just love. I love all noodles. Spicy ramen noodles. I just think that all noodles are good. I agree. Hard agree. When you get, like, chicken noodle soup and there's not enough noodles, don't you get upset? Yeah, the noodles are the best part. Yeah, right. And sometimes, like, but I've even been to a place where, like, do you want noodles? What do you mean, would I want noodles? Why would I order chicken noodle soup and not have noodles in it? Like, oh, you might just want a broth. Why would I just want broth? Jimmy. I do love broth, too, though.

42:12But broth with the noodles with some carrots is what you need. Am I wrong?

42:17Cassie Yeung: Yeah, that's true. Last question on the quick fire. This is really quick, right? What is your, if you go to a diner, because you said that you're like, you know, you kind of like, you know, you don't mind a high-end fancy restaurant, but you do love that street food. So when I think of street food, because you said it didn't always have to be like, like diners are kind of like, especially in New York and New Jersey, diners are like street food, right? Yes, big, very big. Right. What's your go-to diner order? French onion soup. Onion soup. Turkey club. Turkey club. Maybe with sweet potato fries instead of regular fries.

42:48Cassie Yeung: some kind of fat turkey sandwich with a big deli pitbull. Yeah, I got to tell you, I think that I just love, I don't know who invented the turkey club, but can we do research on that? Because the turkey club really is, that's an American staple. Yes? Jimmy, would you agree with that? Sounds very American to me because it's big. Cassie, you're a food fluencer. Would you agree with that? Yeah. Cassie, thank you so much for sharing your stories. your very eclectic background that is now culminated with you being a chef, a New York Times bestselling author, an influencer, and we're thrilled to see - A rock star, may I say?

43:28Rock star, Jimmy? A rock star. And again, one of the best titles of any cooking, any recipe book I've ever heard of, The Bad Bitch in the Kitsch. Go buy it and make some, to our listeners, let's get you the book. Bad Bitch in the Kitsch. And you can make your own carrot ribbon salad. You can make your wet, wet spice blend and continue success on the nails, the Yes Chef nails, because why not? That's cool. If anyone wants to get in touch with Cassie directly, you can email the podcast team at podcast at brandedcredidic.com. Or you could follow Cassie at Cassie Young Money, at Cassie Young Money on Instagram.

44:05And there you have it. So, Cassie, thank you so much. I'll pass it back to my boy, Shatsy, to close us out. I'm going to throw something out there, Jimmy. Throw it out there. Since no one's ever emailed us about anything, except for people who want to be on the podcast, no one's ever emailed us anything. Really? Like, no one's ever. We get emails every week, but it's just like, I have a guest for you to PR for me. It's always someone who wants to be on the show. Yes. So I'm going to put out there right now, I want someone to email us a question. Any question. It could be a question for Cassie, a question for Jimmy, a question for me.

44:37Just so I know. Someone's listening. You're listening. Yes. I want a question asked, and then we'll go and we'll ask Cassie or Jimmy, and then we'll get the answer. Cassie, what do you think about that? Yeah. Ask Cassie Young a question, then we will ask her, and then in turn on the show, we will ask the question and get the answer. What do you think about that? Let's play. I like it. All right, listen. Check us out on YouTube. You can check out how I get a ticket. You can see Cassie Young, I got to tell you. She looks terrific with a sweatshirt, without a sweatshirt, with a hoodie, no hoodie.

45:10It doesn't make a difference. Jimmy, not so much. Not looking terrific, but check out our newsletter, thehospitaliaheadline.com, and you can check everything that we're doing. Cheers, everybody. Thanks, everyone. Cheers.