yeah. >> pierre: cheers, man. >> anthony: cheers. >> pierre: welcome to dakar. >> anthony: thank you. ♪ so, i'm really interested in your story. i mean, you were born here. >> pierre: yeah, right here in dakar. >> anthony: right here in dakar. >> pierre: yep. >> anthony: went to new york. >> pierre: yes. >> anthony: i mean, i'm jumping ahead some but --. >> pierre: first job in new york was, uh, a restaurant job like --. [ laughter ] >> anthony: of course. >> pierre: --every, every immigrant. >> anthony: right. >> pierre: you know? as a busboy, actually, but from a busboy i just fell in love with what was happening behind the kitchen 'cause, you know, i come from a culture where kitchen is a women activity and also, it's like, i'd never seen men cooking. >> anthony: what, what was the type of cuisine you were learning? >> pierre: mostly american, continental american, and then it turned to jean claude, was french bistro. >> anthony: right. >> pierre: and from jean claude, boom opened around the corner. it was, like, early '90s. >> anthony: wait a minute. boom on spring street? >> pierre: on spring street! >> anthony: okay, wait a minute. i used to work at that store, at, before it was called wpa. so --. >> pierre: wow! >> anthony: we worked in the same restaurant kitchen. >> pierre: in the same kitchen. it's like --. >> anthony: downstairs kitchen. >> pierre: basement kitchen. >> anthony: it was downstairs. >> pierre: oh, i can't believe this, man. well, boom, boom was really the