— Peggy Byrd

I've only worked at plant-based kitchens where everybody was very mellow and very kind, and we only served grains and vegetables and legumes. So, uh, some of my friends, and there was an article in the New York Times last week saying that, um, they thought that, uh, many scenes were overly projected and not really, really true. I think a lot of it depends upon the overall nature and composition of the chef and, uh, what they're like as a person and how in check their ego is. Perhaps if there was a show about a vegan chef, we might see something entirely different, but that's a, a fun, fun question to ask.