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He's a chef who's trained for years under a Michelin star chef. and French cuisine, and he's an actor.He's getting a lot of attention from casting agents right now as the new fresh face in Hollywood.
Nikita, that's coming up next on the Jeremiah Show. The Jeremiah Show is brought to you in partnership with Music Connection Magazine.Music Connection, educating music people since 1977.Read more and subscribe at musicconnection.com.
Welcome to The Jeremiah Show.I've often been curious about the actor's life.I've often wondered what type of person chooses to pursue a life in the arts.How do they know? It's a life of constant introspection and inconsistency.
But I think that an artist needs this walk on the razor's edge to be truly authentic to their craft.The person must have a lion's heart, an unwavering hope and an optimism along with a child's playfulness.
They must be fearless and sure of what they want. and they will do anything it takes to get there.For artists, not making it is never an option they will consider.For them, each footstep they take toward achieving their goal is considered a success.
Their success is found in the small daily details of their pursuit and their journey.An artist and artists are curious about people.And they seek out their own perspective on the human experience with equal amounts of empathy and curiosity.
And above all, they are brave.They are relentless in their pursuit, and they are incredibly driven.My special guest today is one such person.Meet him, and you see it immediately.He's got a bright light that shines from within.
He's embraced his journey as an artist.He's good with his imperfections, and he's good at his craft.He works in the culinary arts, the music business, and as an actor.
And he's getting a lot of attention right now as an actor, and there's a buzz in Hollywood around him.He's being described by casting agents as the new fresh face in Hollywood.
Welcome Nikita Privalov.Thank you.Thank you very much, Jeremiah.It's really nice to be on your show. And, you know, I'm really honored and let's have some fun.This is going to be really fun.
So once again, yeah, thank you for, well, thanks for being here.
And, um, so soon after your birthday and, um, you know, it was a good day and, you know, what a wonderful way to celebrate, you know?
And so, yeah, you were surrounded with good friends and, and, uh, people that you love.
Yeah, no, it was great.You know, I, um, you know, you forget how many people really do love and care for you, you know, and then they all show up and, you know, you embrace with wonderful food conversation and memories.
So yeah, it was, it was a great time.So thank you.
So did the party just end?
Everybody kind of left around, you know, about 9, 9.30.You know, everybody got a little tired.So, you know, we hold the parties a little bit early because our neighbors are not necessarily, you know, so keen on coexisting.
So, you know, compromise to our, you know, apartment living.But what do you think?
Yeah, you got to, the walls are thin, right?I mean,
those apartments you gotta you gotta be respectful of the neighbors but i'm happy that you celebrated are you the type of person that celebrates a birthday just like on your birthday or does it go all all month long well i'm the kind of person that likes to you know
celebrated on the day, you know, my birthday is November 3rd.
And, you know, on that day, we get together, like I said, but even after, you know, the day, maybe two days afterwards, there's still like, you know, the reminiscence of the energy from the birthday.So it goes off after two days.
And I've noticed that so like the third day, it's like, okay, back to work, but Following the next day, it's like, ah, OK, it's still my birthday.It's still my birthday.Let's go to dinner.Come on.It's my birthday.
You know, it's it's important to celebrate life and it's important to celebrate your life because it's a good indication of, you know, self-care.And, you know, I didn't necessarily celebrate my birthday that often when I was younger.
And if I did, it always ended in like some sort of like, you know, Drama, but it's good to celebrate the birthday and actually kind of do it with, like I said, people that really care for you.So I love you.Yeah.Well, Nikita, where were you born?
I was born in Nyack, New York, which is the lower Hudson Valley.It's about 30 minutes, about 30 to 45 minutes north of Manhattan.It's along the Hudson River.So I was born in Nyack, New York.Yep.
Is that Russian? Yes, that is my family, my mother and my father.They came over from the Soviet Union in 1992.So they came over, they had my brother, and then five years later, they had me.
And so this town that you were raised in, you said it's a valley? It's along the Hudson River.Hudson River.Okay.
I was just going to say, describe it for me.What was your childhood like?
Well, let's just say that my childhood was interesting.It definitely wasn't like other people's childhoods, and it made me who I am today. but my childhood was kind of rough, to be honest with you.
I grew up, you know, with a very, very strict environment.I was a gymnast.My brother was a tennis player and, you know, we worked really hard and, you know, my dad raised us and my mother went out and, you know, she worked, she worked very hard.
And that was kind of the dynamic that, that went on.So, you know, when I was a young boy, I grew up in the gymnastics gym. you know, eventually got too tall for gymnastics and then went on to professional Russian folk dancing.
And, you know, did that for years until I had an injury.And then I guess that was higher powers way of being like, you know what, Nikita, I don't think this is for you.So, but that's kind of like how I grew up.
I grew up in a very strict environment and always, you know, kind of striving to, let's just say, you know, be the best, people please, you know, that kind of environment.
So at the end of the day, it makes you, you know, kind of stronger in a sense, because you've kind of, you know, overcame a hurdle and you kind of understand yourself a little more when you get a little older.
But yeah, you know, growing up was, it wasn't easy, but it is what it is and I'm here now, so.
Well, like we said, it's a great way to look at it.Whatever, you know, you had to go through, it made you stronger and help is helping you today.Hopefully things that you can borrow from and call upon strengths, inner strengths.
Um, now was your dad, did you say your mom, when she, she was the breadwinner or she went out and worked in your dad, did he train you as a gymnast or he raised you?
The, the, the dynamic was, you know, My dad was coaching my brother in tennis.And then I was at the gymnastics gym.So they were on the tennis court.I was in the gymnastics gym.And my mom on the weekends taught gymnastics.
But during the week, she worked in the office.So everybody was kind of all over the place doing their own thing.And don't get me wrong, I was on the tennis court as well.I learned how to play tennis, hitting the ball against the wall.
And eventually, you know, do that enough and you get better.But that was the dynamic.I grew up in the gym.Brother was on the tennis court.Dad raised us.Dad was a stay-at-home dad.Mom went out and worked.And that was just what it was.
What did they want for you?Did they want you to become a world-famous gymnast?Well,
Not necessarily, you know, it was they just my father and my mother, they always they always believed in, you know. you know, physical exercise and, you know, healthy living and stuff like that.
And, you know, they grew up in an environment, they grew up in the Soviet Union.
So when they came over, you know, they brought, you know, their values and, you know, how they were raised, and they raised me, I guess, in the same kind of vibe, in the same kind of kind of style as if they were raised, but
I only know stories from what my mother and father told me.I wasn't there.So, but I was, you know, I'm very grateful.
You know, when, when, when you get older, you start realizing things and you're, you know, you say, yeah, you know, it was, it was, it was hard, but you know, there was some good times.Don't get me wrong.You know what I mean?
There wasn't all just misery, but those moments make you stronger.And at the end of the day, you know, you remember how you overcame that.So you kind of, you just apply that to other situations.
It's like, I like to say being comfortable in the uncomfortable.If you learn how to do that, you can overcome anything.You know what I mean?If you learn how to do that, and if you get enough stuff piled on, you work it out. You know what I mean?
It's not going to be easy, but you work it out.
Yeah, that's a very healthy, great way to look at it.Hard to do sometimes, but again, that's practice and discipline, right?It's not perfect.
You know, we can only try our best.
Yeah.Did your parents have a heart?They moved here or immigrated here from Russia.What part of Russia?
Well, my dad was from Moscow and then my mom was from a town just 30 minutes south.
And was the main reason moving here to provide a better life for you and your brother?
Absolutely.You know, I'm very, very grateful that I was born in the United States because being born in Russia, and being born in that kind of environment, you know, my life would have been very different right now.
I would not be on the Jeremiah show, you know, talking about, you know, my life and having this wonderful honor and wonderful, you know, chance to, you know, live in Los Angeles.And, you know, my life would have been very different.
I would have been, you know, picking potatoes out and, you know, out in the farm, and my father would have probably still be living with me, and life would have been very different.
And then living under whose regime, life would have been very different.So I think all the time how grateful I am Not my day, because life would have been completely different.
Growing up in that kind of environment, from what I heard from my father and my mother, it's not good.It's not good.
Are you curious about your heritage or proud of your heritage, your Russian heritage?Have you looked into it?
It's kind of hard to be proud of it at this moment.You know, of course, I'm proud of my Russian heritage, you know, my mom and my dad and my ancestors are from Russia.
But, you know, I'm not just too proud of the actions that are going on over there right now.So it's kind of hard to, you know, sit here and be like, Oh, yeah, you know, you know, I'm, I'm proud of my heritage.
Yes, I'm proud of my heritage, but I'm not proud of what's going on over there right now.And That's where my family's from, you know, there's, there's a war going on and you know, there's not good things happening.
So all we can do is just pray and hope that it comes to an end soon.
So, but I was thinking about you and your heritage and I didn't know this background yet.Right.
So I was just kind of guessing, but I was thinking about you today and I was thinking about from the beginning, from when I can remember everything on television or movies or
was taught in the classrooms was to be scared of of Russia Russians and I thought that there's so many great people to you know that that's such a blanket. fear that you're, that were given as kids about Russian.I know my parents were the same way.
They would get them, they would have drills, you know, they had to get under their desk during the cold war, you know, threat of nuclear war.And I thought, um, you know, there's, I, I was really excited to talk to you about, about this.
And because I think there is the Russian culture and the Russian people probably have beautiful people.
Yeah.Yeah.What's going on right now is, not so beautiful.
So it's, you know, that's government and that's, you know, out of probably out of their control.Right.But the, I don't know, I just thought it'd be nice to talk to you a little bit about that heritage.
If you, you know, tell me what you knew about it, because I'd love to hear a different perspective.
I mean, listen, you know, We're hardworking people.You know, my my mother and my father taught me to work hard, you know, and, you know, work ethic and values and, you know, respect people and stuff like that.
And, you know, and be the best version of yourself.And no matter how much you have or how much you don't have, you can still have a beautiful life.So, you know, it's the values and, you know, the.
And the things that, you know, my mother and my father taught me, And that's what I hold near and dear, you know what I mean?And hopefully I can go.I've never been to Russia, never been.And I've been to Belarus.
I met my grandmother for the first time there after 18 years of only voice on the phone.And this was before the war, we flew to Minsk and had a chance to meet her.And it was just beautiful.
It was one of the best memories of my life was meeting my grandmother for the first time.That's great.So, you know, after all of this commotion and all of this horrible war is over, I'm definitely gonna go and spend some time in Russia.
I'm proud of my heritage.Like I said, it's just things that are out of our control and this too shall pass.I always say a prayer for those who are affected by the war and for those who are affected by other wars right now, because there's a lot of,
there's a lot of not really good things happening around the world right now.So all we can do is just hang tight, say, and, you know, keep our loved ones close and, you know, and this too shall pass.
Well, if we could, let's move a little bit to cooking, but I have a feeling, I think if I know a little bit about you, that you're, you were inspired to cook with your mother, right?She would, she would cater. She had a catering business?
She didn't have a catering business.My mom worked for a caterer and she worked for a company that sent her out on events and she would work as a waitress and she did a lot of different things.
She worked in the kitchen, she worked as a waitress and she worked very hard and I remember my mom showing me how to, you know, when you're little, you have these little faint little memories.
I remember my mom showing me how to make eggs on the stove, like this GE stove that we, you know, we lived in these shitty apartments, excuse my language, we lived in these not so good apartments.
And I remember just my mom showing me how to make eggs.And I just, that's always just going to be near and dear to me.And then as I got older, She brought me along to her work and washing dishes and moving things and just helping along.
And I just fell in love with it.How old were you at this time? something like that, like it had to be about nine, 10, 11.
I don't remember exactly how old I was, but definitely not like, you know, by law, not necessarily legal to work, but nobody really cared.So.Yeah.We won't turn you in.Yeah.And I was willing to help and learn and be there.
And so what did you love about, um, washing dishes and prepping and I liked, you know what I like about that?
I liked how everybody came together. and did their piece in order to accomplish the goal, and that is to make a party happen, and that is to make people happy.I just liked how everybody came together.
One had this responsibility, one had that responsibility, one had this responsibility.One would be chopping, one would be washing, one would be serving the customers.And it was a deli in the front.
So I learned customer service and how to clean the fishes as well.Obviously watching at first, and nobody really gave me a knife until I was a little bit older, but I would watch and observe.
They just liked having me around and they called me back a lot.You know, I was a little kid there and the place doesn't exist anymore.But, you know, those are my first culinary memories.And I just enjoyed the camaraderie of the kitchen.
I enjoyed learning.I enjoyed over, like, Why are we doing this?Okay, why are we putting that there?Why are we doing, like, I just loved, like, the whole curiosity of, like, why the dance?I just love being in that.
I just love watching and observing and finding out why.And, okay, this invoice and this party, why are we doing, you know, different parties and different food?And I just, I just, this was my first kind of glimpse into catering.
And I was like, holy crap. This is cool.We're making people happy by putting on events.And I remember making my first $100 tip.I was really young, and I fell in love with the business more.
Could have been a million.
When you're that young and you get your first $100 tip, you're hooked. You're like, wow, okay, I'm appreciated.I did a great job.It didn't come all the time, don't get me wrong.That was really cool to get.And then you just keep doing it.
And then I got older and I remember in high school, early high school, just working at a catering hall and doing high volume catering.It was a big facility.
And all of that that I learned when I was younger kicked in when I was working in high school, early high school, middle school kind of time.
So what I'm trying to say is like all of that comes together and before you know it, you get really good at it.
Did you have a plan to go into the business and was there a plan there or did you just love it?
I'll tell you. Like I said, I fell in love with it at a young age, you know, being in that early stage of, you know, the seafood market that I started when I was like 10 years old.And, excuse me, I'm so sorry.I lost my train of thought.
Could you repeat the question, Jeremiah?I'm so sorry.
Was there a plan to make this a career, to make this a life?
Well, I was just doing it because you loved it at that time. Well, you know, you know, things change.You know, you get the first you do it because you're in love with it.And then you start realizing, wow, OK, this is actually a profession.
You can actually do this for a living and started to make plans.And I said to myself, hey, I honestly I remember having this thought.No joke.I was like, if I learn how to cook, I'll always have a job and I'll never be broke.
because people always have to eat.So it was like the love.And then I got a little older and I was like, it's a great profession because you'll always be employed.
And you'll always have like, and you'll always, and I remember like my mom telling me, Oh, if you cook dinner for somebody, you know, it's just the best thing you can do for somebody.You know what I mean?So it was just the trifecta.
It was, you know, making people happy, job security and love.So, you know what I mean?It was like, three different factors that played into, okay, I'm gonna really put a lot of effort into this chefing business.
I love how you describe your love for the kitchen and how it's so exciting.You know, at 10, 11 years old, I can't imagine that how exciting it would be because the kitchen is an exciting place.
I mean, it's fast moving, it's intense, it's hot, it's people screaming at each other and you're watching that clock and trying to get that food out to the guests and all that stuff.You've got a lot of egos in the kitchen.
I mean, the chef is typically, It's changed a lot, I think, in the years since I worked in the kitchen.But that chef has a lot of ego.And then there's a lot of hierarchy.
There's this unspoken hierarchy where they call it a brigade system for a reason.And if you're new, you get harassed and you get, what's the word, hazed.
Uh, you know, you go through a lot of that and I, I know a lot of, uh, cooks that have come up through the lines and then the cook above them just won't, they screw them up.They, they mess up their plates.They, you know, mess up their ingredients.
They won't let them get past the next stage, right?There, there's that, there's just that crazy competitiveness. competitiveness that's in the kitchens.
And it's all of these things at once that make it so exciting and so fun to be a part of, but it's also, it's like a war zone.
Have you experienced that at all?
It's funny you mentioned that, you know, obviously in the first kitchen, you know, I was brought in because I was, you know, my mom worked there and I was the son and it was, you know, and I was very interested and very grateful to have that kind of, you know, first start.
But when you get older, you know, and, you know, you start, you know, you find your own jobs.And, you know, I was, I remember I had like three jobs at once and I loved it.
I love like bouncing around and, you know, not getting any sleep and just making like, you know, I was used to, I used to joke, like I, you know, I'm making all this money, but I don't have time to spend it.Ha ha ha ha.
Cause I don't, cause I literally lived in the restaurants.So it was, um, it was, um, Man, I have so many stories.None that you could probably tell though.
Man, I have so many, no, no, I have some, you know, you get older and, you know, you work in these environments and kitchens are very, like you said, they're fast paced, they're hot, they're greasy, and, you know, a lot of, fast-moving detail.
Knives and yeah, they're dangerous.
And a lot of different personalities.So like when you are the new guy in a kitchen environment, so to speak, you feel it.Like literally, like I remember being the new guy in the kitchen and just
you know, people throwing toothpicks in my food and my mesh and my and my ovens being turned down and like the hierarchy, my recipe books being like just taken mysteriously.And what you said is reality.And you have to go through that.
And that is where you decide, OK, am I just going to quit or am I going to find a way to overcome this?And get through it. So it wasn't easy, let's just say that, you know what I mean?A lot of personalities, a lot of people.
But then there's the shift.I met some great people though, that really helped me out.And it was wonderful.
And I still talk to them to this day, but majority, you know, it wasn't easy going through all of that, but it made, it makes you stronger and it makes you a better chef.
So great practice for, for going for acting.I would imagine getting into Hollywood, get into Hollywood now, but here's the thing too.
Yeah, it's like, you know, it's if you can, if you can handle the kitchen, and that kind of crazy environment.I mean, those type of people are in the bear, I assume, right?
Yeah, in fact, I'm actually going to play a couple of clips from the bear in this interview, where There's this great, one of the great episodes where he, where I forget the guy's name, Richie goes and works at this really high end.
He's only served fast food, basically at the bear.And then he goes and works at this high end restaurant and they talk about silverware and the reasons why it's so important. to love and love what you do in the restaurant business?Yes.
To answer your question, I'm going to play that clip because I think it applies to this conversation nicely.Give people an insight into your life, your world that you've had.
But then at the end of the night, and I'm sure you've had these experiences as a chef, all the cooks go out back and the dishwashers, out in the back, it's cold and all the trash is piled up.
And it's they sit on milk crates that smell like stale milk.Everybody in the crack of beer or they they sit around and it's a family all of a sudden now it's they've gone through this thing together.These six hours of intense, intense
battle to feed all these hundreds of guests.And then they go out and they, it's just that night air.Have you had those experiences where you're out back in the alleyway after with your staff?
Absolutely.You know, it was, you know, when, when, when you have a successful dinner service and it really went well and, you know, you made a lot of people happy and, you know, nothing came back and your team very, like pretty much connected.
and you guys are sitting out back at the end of the night and smoking cigarettes and people are drinking beer, you are a family at the end of the night.And it honestly depends on the situation and what kitchen you work.
I've worked in some places where that family thing kind of flew out the window in five minutes and I was like, whatever.But when you find a kitchen family, it's a magical thing, man. Because you guys are working together.
You guys have each other's back.You guys know each other's strengths and each other's weaknesses.You guys communicate really well.It's very hard to find a good oiled machine like the Kitchen Brigade system.
where the people are just solid, you know what I mean?And when solid and you guys are out back, yeah, you guys can say some horrendous stuff during service.
You know, I've heard, you know, kitchen language is kitchen language, but at the end of the night, you know, it's a different story.But like I said, it depends on the situation.It depends on the kitchen.It depends.Like everything in life, right?
Yes, I've had those wonderful nights when you're standing outside the restaurant and the moon is bright and the wind is going upon your neck and you're just feeling so elated that you just did a kick-ass service.It's the best feeling.
It's the best feeling.You just made a lot of people happy.You busted your ass for it and you're proud to get up in the morning and do it again.It's one of the best feelings in the world.
Some of the fundamentals.Oh, go ahead.Sorry.No, no, go, go, go, go.I was just going to ask you to finish your thought.
But at the end of the day, you could have a completely not so good service where you're backed up.People don't show up for work. things are just coming back for no reason or for a certain reason.It's just, it could go either way.
But when things go bad in the kitchen, you assess at the end of the night, you're like, okay, why did it happen?How are we gonna prevent this from happening again?So it could either go really well or really not so well.So,
And in both scenarios, you take things.You take things from both scenarios and you grow.And as a chef, you're always learning.
You're always learning how to make it better, how to make it faster, and in some ways, how to make it cost effective so you can keep your doors open.Because at the end of the day, it's a business.You know what I mean?
You're not just cooking food for fun. to talk business.That's great.But, you know, at the end of the day, it's a business and you have to understand like, you know, what's your food cost and how much is coming in, how much is going out.
So it's, you know, it's, it's a balance of everything.So it's, it takes a special person to really, you know, it'll happen.So it's anyway.
You know, I've got to take, we got to take a break here.Um, really, really good conversation.I can talk to you about this all day.Um, your experiences, what have you taken the last question before break?
What have you taken from these experiences from your, your training as a chef, what you've learned in many hours on the lines and the hot kitchen, what do you take?
What lessons have you taken or borrowed that you use in your everyday life now that help you?
That's a really good question, Jeremiah.What I take away from the kitchen is that if you make it and you push it just a little bit further and you give it the little extra effort, Right?
And you remember how you did it in the kitchen, under all that pressure, under all those tickets, under all of that mayhem.You remember it, but you got through that, right?
And you remember how you felt during that scenario, which you do it over and over and over and over and over and over again in one night, two nights, three nights before you know it, you're living in the restaurant.Comes muscle memory.
And my point being is that you understand that you are capable of getting through very strenuous situations.
So when there's something stressful in life right now, I think back to all of those times and I'm like, Nikita, if you can get through that, you can get through this.So it reminds me that I'm pretty resilient and I have a pretty
I have a great work ethic.And I'm really proud to say that.And I don't say that often.And that is what I can take away from the kitchen.
And I can also add what else I took away from the kitchen is remembering that it's not going to always be what, they're not going to remember always like what they ate or what they drank, but they're going to always remember how you made them feel.
and the feeling that you gave your customers, and how you made them happy, and they're gonna remember that, that's the most important thing.And I take that into other art forms.When I'm playing the drums, the feeling, you know?It's the feeling.
It all helps, right?Every little thing we do in life, sometimes it's difficult.Sometimes we're like, why am I here?Why am I going through this?Why am I being tested this way?But it all comes together eventually.And it's there.
It's like a arrow in your quill, right?Like I got, I got this, I got, I can handle this.I can do this.He's my special guest today, an actor, a chef, professional chef, and
drummer he is in the music industry fascinating conversation nikita and really i'm getting a better picture of what makes you and what drives you because you're a very driven person and we're going to talk about that when we come back we're going to talk about your acting and a little bit more about cooking
Hollywood music all that great stuff that you're living right now, my friend We will be right back.Nikita Privalov and you can find him on instagram I'm going to spell it for you here.
Okay on instagram n i k i t a Privalov p r i v a l o v Official that's on instagram x Bring the Thought is his handle.And on Facebook, Nikita.Privalov.75.So it's again, N-I-K-I-T-A.P-R-I-V-A-L-O-V.Follow him now.
We'll be right back with more with Nikita Privalov.
Take me in your arms.Rock me, rock me a little while.Oh, we're darling.Rock me, rock me a little while.We all must be hurting sometimes.Right now, right now. That wasn't clean.
I've been doing this for nine hours.I think I know what's clean.
I'm telling you that's not clean.That was not clean either.Please do them properly.Yo!They're goddamn forks.Outside. Do you think this is below you or something?
Man, I think I'm 45 years old polishing forks.No one is asking you to be here.I don't think anybody remembers your name.Nice try.You think I don't know how hard it is hiring people since COVID?We don't have that problem.
You really drink this Kool-Aid, huh?Yeah, I do. Why?Because I love this, Richie.I love this so much, dude.Did you know that when this restaurant opened 12 years ago, it won the best restaurant in the world the same year?
It's retained three stars because we have a waiting list that's long.5,000 people waiting at any given moment long.Do you see their faces when they walk in here?How stoked they are to see us and how stoked we have to be to serve them?
It takes 200 people to keep this place in orbit, and at any given moment, one of those people that is waiting in line gets to eat here.They get to spend their time and their money here.
I'm sorry, bro, but we need to have some forks without streaks in them.Every day here is the freaking Super Bowl.You don't have to drink the Kool-Aid, Richie.I just need you to respect me.
I need you to respect the staff, I need you to respect the diners, and I need you to respect yourself.
I can do respect.Lovely.I'll see you inside.
Thank you for seeing me, Mr. Mazerov.
Yes, you have been very persistent.Yes, sir.But fortunately for you, I do have an opportunity.It would be an honor.I have an associate.He has been loyal for many years.But recently, he has given me trouble.And I have a very short memory.
I will erase it.Yeah? So easy.One of my most trusted killers.For me, sir, that shouldn't be a problem. You will be eating here tonight.Wait in your car.When he comes outside, shoot him.
Yes, sir.I will.And now, say goodbye to this world.
All it took was a special look And I felt I knew you before I didn't mean to love you Didn't think it would work out But I knew we would be together And I couldn't wait for more What can we say?It's not against the law
Maybe that's why I'm around But I'm the one you love
Welcome back to The Jeremiah Show.That was Nikita Privolov, my special guest today, in a scene.He played a Russian hitman, and man, that was intense.And it was a minute scene, Nikita, and it was intense.I was like, yes, I'm in.
Let me see the rest of it.That was from You're Real.Again, Nikita Privolov in the Russian hitman scene.So we were talking about before the break,
your cooking career, your life as a chef, and slowly, not to go into it too far, but what's the next progression?I mean, where did it go?Have you pulled back and now you just cook for your friends and family?
Or have you moved on to acting and music as your primary focus?Take us up to where you're at now with cooking and chefing.
Well, I, I never really stopped.So I just kept going.And, um, you know, I, I work for a catering company in Burbank, California, and they send me out to events and, you know, I cook for people.
I bring my knives and, you know, put on a chef coat and make people happy.Like I usually do.And I get to do that in the city of Los Angeles.So it's really fun.
That's a great networking.I'm sure if you could put your, get your head out of the grill and look up around you, there's probably. There's moments, yeah, absolutely.
You meet people at the end of the night, and it's a great way.And I also throw these wonderful parties at my apartment building, and I cook for everybody.And we have these salons, and I cook a whole spread of different foods.
I still am very active in the cooking world.I've cooked for pretty renowned people.
I've had a chance to cook for pretty renowned people and when they appreciate your food and your food gets validated by people, you really know that you have a skill and you have a talent in the culinary world and your flavor is appreciated.
And that's where I'm at.I just recently, I cooked for my own birthday.You know, I just can't stop.So I, I'm still very much active.
That's the curse of the chef, right?Like who can cook it's your birthday.Who can cook?Well, you can cook.And so it's you.
I mean, I didn't mind people were like cooking on your birthday and I was like, yeah, absolutely.You know?So it was a fun time.So I'm very much still cooking, you know, still working in the cooking world.And yeah.
is growing and always learning, you know, still, you know, it's it's a never ending lesson.
So who's Barbara Lazaroff?
Barbara Lazaroff is she's in charge of Spago restaurant in Beverly Hills, and she's a dear friend and she's just a wonderful person.
And, you know, Nikita, she was on the show here a couple of years ago.
Oh, really?Yeah.She's wonderful.She's amazing.Your friend, you know, love her dearly.
She's a co-founder of Wolfgang Puck, right?Do I have that right?
Correct.Yeah.Yes.The Wolfgang Puck brand.Absolutely.Yeah.She's really talented, and she's just a great person, and I'm very grateful to call her a friend.And she came over to one of our parties, and she tried my food, and she really much enjoyed it.
You know, she validated my lamb and it made me feel like a million dollars.
That's a tough lamb stuff to cook.I mean, people that love lamb, right.They, you can't mess that up or they, they'll call you out on it.Congratulations.What does that validation do for you that when people love your cooking?
I mean, do you, does it make you fly?Does it, does it say anything's possible?Like, what does that do for you?Well, validation really.
It's a really pleasant thing.You know, you don't let it get to your head, obviously, but, you know, it kind of just lets you know that, hey, you're good at what you do and don't forget it.And then you just remember to say that.
I don't like to, you know, I'm not one to brag about myself.I'm not one to, you know, yell from the rooftops, my lamb is the best.
I know what I'm good at, and when you hear it, and especially from somebody as professional as Barbara, it makes you feel wonderful.That's so cool that she was on the show.That's awesome.She's a great person.
Yeah, I really enjoyed her.It's been a couple of years, but she was so much fun to talk to.The empire that they've built and that she had a big part in, It's just amazing, it's very inspirational.Well, so you're also a drummer and a musician.
I wanted to quote, I've never ever, I don't think in my life, quoted William Shakespeare, but I wanted to quote something that made me think of you.If music be the food of love, play on.That's a line from Twelfth Night by Shakespeare.
Yeah, it just made me think that, of you and the combination of your interests, food and music.And that's a lot of what we do on the show, too.It's we explore food and we explore music.
And I think those are two neat things to put together, you know, especially if you can live the life like that.So music obviously generates a lot of energy.
And in a restaurant, it also works as an ingredient to the food flavor and the perception of the food flavor.Um, it's absorbed into the atmosphere and it's, it brings an energy, uh, and intensifies that experience with that food.
How did you tell me about your love for music and how you've combined the two in your career?Well,
You know, my love for music I've had since I was young, you know, like I've, I grew up not necessarily having a lot of like media in the house.So I learned a lot about music through film.
And one film specific was Forrest Gump and I used to watch that over and over again.And I learned a lot about American music by listening to the soundtrack, you know, Simon and Garfunkel and then, you know,
countless other CCR and that whole soundtrack is great.And, you know, my love for music was always present.
And when I was a, I remember when I was younger, I used to take a belt and tie it around the handle of a pot lid and hang it from the bottom of my bunk bed.And I would use that as a symbol because we couldn't afford drums.
We grew up in an apartment building. So I've always, and I used to drum on the pillow.So my love for rhythm and my love for like timing and just understanding that, okay, yeah, the drums are the foundation of a song.
And I just always had a, like, I was always tapping, you know, I was always that guy tapping on the desk in school.
So I've always had that interest for music and understanding rhythm and used to, you know, make little CD mixtapes when I was younger and bring them on the vacation and, you know, play them in the car.So I've always had this interest in music.
And the combination between food and music is very similar because there's similar through lines.You go into a professional kitchen, you're making food.You go into a music studio, you're creating music.
And there's through lines in timing and attention to detail. In the music studio, they're cooking with sound waves.In the kitchen, we're cooking with the ingredients of the earth.
And it's the interpretation of those ingredients and the combinations and the different interpretations that make it pleasant and make it art.So there's so many through lines.
And because I've been in the studio with my boyfriend, Larry DeBosquet, and I've seen him work and I've seen how he does it.And he's a magician in there.
He knows exactly what he's doing and he knows exactly how to communicate and create that wonderful energy and create that song.And I'm watching this and I'm seeing this and I'm like, aha.
This is very similar to recipe development when, you know, people collaborate and create a new dish.
Very similar, completely different, but there's through lines there.I'm not, I don't sound insane.If you really think about it, there's through lines there.
And, you know, even when you sit down at a restaurant or you sit down at home and, you know, you create a dish and you pair it with a piece of music.Like I used to be in charge of the restaurant's soundtrack and I would play, you know, ARMY, A-R-M-Y.
A-R-M-I-K.And he's a wonderful guitar player, you know, Spanish guitar player. and a flamenco guitar and everything.
Even if you pair soundtracks with different menu dishes, like say you have a menu and then you put a soundtrack to that menu, it brings it to the next level.Then you pair the song to a different course, you can go crazy.
There's this whole science about beats too, per minute or per second or whatever, or per minute, I think it is beat per minute. where people will eat more or they'll eat quicker or they'll spin more if the music's right, you know, the right beat.
It's just all psychological.It's very cool.There are a lot of through lines.It's a good way to put it.I'm so glad you brought up Larry Dvoskin because I was gonna tell the story here.
I met you at author Jenny Boyd's Icons of Rock book signing in Larchmont, and you were with legendary, I don't think, I think that word fits perfectly for Larry, legendary music producer and writer, Larry Dvoskin.
Larry's known for his work with Sean Lennon, Robert Plant, Sammy Hagar, and long time, he's a longtime writing partner with Al Jardine of the Beach Boys.Where did you meet Larry?
Well, I met Larry in Pyrmont, New York.It was during the pandemic.Larry moved up from New York City and I was working in Pyrmont. And he got an apartment in Pyramont.And one day he saw me walking across the street.
And as he would describe it, I was carrying flowers and the sun hit me in a certain way.I was working for a florist at the time.
And- Such a songwriter.That sounds like a song.You gave him, you inspired lyrics.
So I was walking and, you know, as the sun hit my golden locks of hair, as he would describe it.And then he walked across the street and asked my boss at the time, who is that?And the boss was like, oh, that's Nikita.
And then Larry was like, oh, okay.You know, and at the time I was studying to be a massage therapist.I'm certified in massage therapy as well.Don't really, I didn't really mention that, but that's another skill.
Another skill, a handy skill to come in, just like being a chef.
It came in like, you know, cause I was a gymnast and I was, you know, you have to, you know, warm up and it's, it's a whole thing.And so, Larry booked a massage with me.I went, gave him a massage, left, and then life went on.
And then I kept, I spent a lot of time in Pyrmont.So I kept seeing Larry and, you know, we started getting to know each other, friendly.And then he was looking for a drummer for a band because he started a band with the mayor of Pyrmont.
And I was the drummer.I became the drummer of that band.And we started spending more time together, more time together, more time together. And months went on and one night after rehearsal, I'm sitting on the sofa, he's sitting on the sofa.
I went over and I just didn't care anymore.I fell in love with Larry and I went over and I kissed him right on the lips.
So that actually that sounds exactly like the scene, the backstage scene You're acting with Larry Dvoskin.Did that inspire that scene?
That scene is inspired by how I, that magical night where I, you know.
That's great.I'm going to play that right now, actually.
But that is how we met.And, you know, I kissed him on the lips and, you know, I've never had anybody make me feel, you know, as safe and as wonderful as he did that evening.
And, you know, when you fall in love and you stop caring about what other people think and love prevails, you know, I've always liked guys.And, you know, when you stop caring and you just do what you need to do.And I just stopped.
The rest is history.We're together about four and a half years now.
So congratulations.Let me let me ask you this of Larry.So Larry has one of the most so Larry and you were at this book signing for Jenny Boyd and we talked afterwards. Um, Larry, I think just what he probably does a lot.
Does it, is this Larry's personality where he'll just go up and introduce himself to someone and start talking and you get connected real quickly with his energy and his, um, you know, his enthusiasm.He's just a great guy.
He's got a great outlook on life.What do you think?How would you describe Larry's outlook on life? So that I don't because I know how I describe it a little bit like I just did.He just got this amazing and you have it too.
I mentioned it at the opening you have.You guys have this light.You're like you're drunk.People are drawn to you.You're drawn to people.It feels like it's very.
That's very wonderful for you to say that.Thank you so much.That means a lot and.What?You know Larry.He's just always trying to help be of service. and to be the best possible version of himself.And at the end of the day, he helps a lot of people.
He brings people together.He's a connector for sure.He brings people together, he makes people laugh, he makes people feel great.And he's a songwriter and he's a wonderful piano player.So he just has a lot of great,
You know qualities and just a warm personality and you know that's why he has you know just a beautiful heart, I mean that's.he's.A creator.he's. you know, a community builder.And he's just always looking out for people.
You know, he would take the shirt off his back and give it to somebody.You know, that's, that's the kind of person Larry Davoskin is, you know, he's, he's here to help and he's here to, you know, make a difference in the world.
And does that inspire you?Absolutely.You feel like that inspires you as your guys' superpower that are together, that you, You learned that from each other?
You know, when you're in a, when you're in a relationship, you learn a lot from each other.And, you know, I could say, you know, Larry's learned a lot from me and I've learned a lot from Larry and we both made each other's light brighter.
Okay.I'm going to play that scene right now.Cause it's a great scene.Um, it's the backstage scene with Nikita, uh, Privalov and Larry Dvoskin. inspired by true events.We're going to play that.My special guest today on the show is Nikita Prevalov.
He's an actor.He's a chef and a musician, and he is telling us great stories about his life.We're unraveling a little bit of Nikita bit by bit here on the Jeremiah show.Don't go anywhere.We'll be right back.
You see it all it's your favorite
Hello, everybody.My name is Nikita Privolov.I'm a chef, I'm an actor, and I'm a musician.You can find me on Instagram and Facebook.You are listening to The Jeremiah Show. Did you see that crowd, man?That was crazy.
I've never seen energy quite like that before.
We were awesome.You really brought it.
No, I didn't play that well, man.I dragged on a few notes, you didn't hear?I was not in the pocket.I gotta do better next time.
Are you nuts?You were right on.You don't have to be John Bonham or... What the fuck was that?
I probably shouldn't have.I probably shouldn't have done that.I've never had anybody make me feel the way you do.I've had moments in my life slip away, and I'm not going to let this one slip away.
You're straight, right?I could never necessarily be who I am truly.I look at you like you're my bandmate.You're like my bro.And I just, I mean, I'm... I've never had anybody like you.
Welcome back to The Jeremiah Show, my special guest, Nikita Privalov, actor. chef and musician.
We've talked about what it's like to be a chef, some of the great people that he's worked with and how he came up in the business there, how those have translated, some of those skills have translated the fundamentals of the kitchen into life lessons.
And then we told the story of how we met.Now we're talking about acting right now.I like this quote by Carl Jung, The creation of something new is not accomplished by the intellect, but by the play instinct acting from inner necessity.
The creative mind plays with the objects it loves.Do you have a play instinct, Nikita?Do you, are you, can you go to that part of you that, you know, you said your childhood was rough.Were you allowed to be a child?
or are you allowed to be a child now?
Oh, I embrace my inner child.You know, that's one of the things that I hold really near and dear.And, you know, I let it out at certain moments and it keeps life interesting.It keeps life pure and it makes life wonderful.
You know, and I, yeah, I had a rough childhood, but you know, that doesn't mean that you have to completely forget about it and completely disengage from that.I like to incorporate my inner child into my life, into my art, into who I am.
I don't sit around with a rattle and a binky, but I I embrace life with this curiosity.So I've had this childlike curiosity my whole life.And I'm never going to, that's just who I am.I'm always wanting to, you know, find out why.
We let that go too soon, I think.We grow up, we all grow up these days, especially these days, too soon.
And we let that inner play, that play of a child, you know, that just, I don't care who's watching, I don't care what's happening, I'm in this magical world all on my own.
Who would you, did you ever pretend to be characters, like a cowboy, or a fireman, or a what?What character would you pretend to be when you were a kid?
Or did you? I remember when I was younger, I used to watch these movies and I used to like to imitate the characters in the movies.
Not necessarily dress up like them all the time, because I didn't have a lot of clothing when I was younger, but I would love to imitate the characters that I would see in the movies.And that would be so much fun to me.
And I remember, you know, putting on, yeah, you know, every kid puts on a cape and bounces around.I mean, you know, when my parents weren't around, like, you know, I did, I did a lot of things by myself when I was a child.You still do that?
You still put on a cape?When I go to Burning Man, Absolutely.I put on capes.I put on makeup.I put on time.
I run around the desert and I, and I have whimsical fun and, you know, look at art and enjoy life because life is short and you know, there's times to be serious and there's times to not be serious.
And you can't just be serious all the time because what is that?You know?
Why do you want to pursue a life as an actor?
What drives you there? I really enjoy the craft.I really love the process.
I really enjoy, you know, digesting a script and, you know, studying the script and understanding where this character is coming from and who they really are and becoming that person and understanding that person.
And I just remember, you know, when I was in school, you know, doing different scenes and working with, you know, different scene partners and,
And even doing plays, like when you do a play and it's like your second family, you spend more time with them than you do at home.And all of that, it's just a beautiful thing.I just always enjoyed the craft of acting.
Are there emotions or subjects that you look forward to exploring as an actor?
Yeah, absolutely.I would love to explore, you know, the human, you know, human, different human emotions and human conditions because human behavior is very interesting if you really sit and watch and observe it.
And the choices that humans make, why they do certain things is all based on, you know, their foundation and their, who they,
It's basically what I'm trying to say here, Jeremiah, is that exploring the human condition is something that I've always been interested in.And I can do that through acting.And I can observe different people.I can watch different people.
Even when you do a scene with somebody else, you guys are working together to create something that otherwise wouldn't exist prior. The fact that you're able to hone the human body and make it your instrument and digest a script.It's it's beautiful.
I mean, I don't affect others by your performance.I'm I'm always, you know, you know.
That yeah, go ahead.Not at the end of the day, Jeremiah. is very important because without an audience, you're just, who you, what are you doing?You know what I mean?Because you can't do, you can't act without an audience.You know what I mean?
Because at the end of the day, you have to be providing an experience for somebody.You know what I mean?So.
Yeah.And that's a gift.That's a gift.
And you have a responsibility.You know, you have a responsibility as an actor
you know, to honor, like say you're doing a play or doing something of somebody else's work, you know, you're honoring their work and you're, you know, giving your best to make that a reality.You know what I mean?
So it's just, there's a lot of different aspects of acting that I enjoy and that I love, and just mainly studying the human condition, understanding, you know, who I am as a person, what I am as a person.
and just diving in head first and with two feet.
I just... I've got your list of your top 10 favorite movies.Do you ever use movies or have you used movies? to express something you can't say, or you can't say accurately to somebody you care about.
You ever used them that way, where you're like, almost like you use a song.Sometimes you play a song and this is how I feel, but I can't, they do it better than, they're telling you better than I can.Do you do that with cinema, with movies and film?
I don't necessarily, like, you know, I can't really remember a time where I was like, okay, you know, this is how I'm, this movie is telling somebody how I necessarily feel, but, you know, I would play a movie and sit down with a few people and then we would finish the movie.
One of them is Dances with Wolves.If you watch that movie, you know, there's a lot of similar, there's a lot of through lines there that really tap into like how beautiful humanity could be.
Because in the movie, Civil War soldier, Kevin Costner is sent out to live out on the frontier and he builds a relationship with the Native Americans of the thing.And they know that their impending doom is that, you know,
the white man is coming and they're gonna inhabit the United States as we all know it did.And then it's just that relationship of how different people could be, but still get along.
And I get emotional talking about it, because it's one of my favorite movies.And it kind of sets an example of that.If that was actually how people were, and just set aside their differences and just lived in harmony,
the world would be a different place.So I play that movie to remind people that, hey, we can look within ourselves and we can be better, even though that we are different.And I fucking love that movie because of that.And at the end, if you remember,
He says, he's on the cliff.He's yelling, dances with wolves.I'll never forget you.I'll never forget you.
Yeah, that's a beautiful scene.
I fucking love that movie.I really love that movie.And it just really kind of sets an example of how good humans can really be if they tried.
Perfect words to close this segment out with.Nikita Privolov, he's my special guest today. Love that perspective and thank you for sharing that with us.Nikita's favorite movies.I'm going to give this list to you.
I'm going to share, I'm not going to be greedy because Nikita shared this list with me and I told him off air that it was a gift to me because I've been looking for
to remind myself some of my favorite great movies, and many of them are on this list, and this is what I'm gonna be watching over the rest of the month, Forrest Gump.
I just saw a screening for their 20th anniversary of Forrest Gump at the Granada Theater in Santa Barbara.It was amazing.Producer Steve Starkey and friend of the show did a Q&A before.Dances with Wolves, one of the best,
If that might be my number one, that was also my, my dad's number one movie, the pianist that I haven't seen that since USC film school, but I love that movie beautifully shot.Wow.Cinematography.And that's amazing.
Reservoir dogs, favorite, a beautiful mind. The Truman Show and L.A.Confidential.And L.A.Confidential really popped to me because I love that kind of that crime noir, early Hollywood.And they did a great job with this movie.
I want to check that one out again.And Nikita, thank you so much for sharing your love for the film and the cinema and acting.Nikita Privalov is my special guest.We will be right back, final segment.Don't go anywhere.I could see you standing there
Smiling in the sun We were both so young And in love when you Gave your precious gift A sparkling innocence I owe you so much Thanks for this Wish I could have you back
Very special friend Our love will never end Wish I could have you back again
Get changed.No more forks?No more forks.You look good.That's kind of like armor.Yeah, man, that's the point. Start with tables 10, 20, 30, 40, so forth.Stagger the reservation by 15 minutes so we do not stack the kitchen.
Start with the two tops, move to the four, so forth.All the servers take temperatures of the room, they communicate.
How do they do that if they can't speak?
This is our hamachi.You can see that it's frozen in liquid nitrogen and curled, served on our basil shell.
19 are a bunch of assholes.
Bogeys on 19, walk everything fast.
Chef!Hey, Chef, what do all these different colors mean?
Orange is a dietary restriction, yellow is out of town, green is a VIP, and blue means kitchen tour.
And what about those notes?
Table 15 likes to eat faster, so we speed up their tickets.23 likes it slower, so we add extra moves not to back up the kitchen.22 doesn't like people to speak to them.
We have a designated staff member that researches each guest.
Yeah, wiretap those motherfuckers.What's that ticking?
Wait list.The minute somebody no-shows or cancels, we pull somebody up.
How do they get here that fast?
Gangster.OK. This shit is crazy.How do you do this all day?
I need you to stand in that corner and get the fuck out of my way for one minute.Five.Distillation.Eyes on four.Walking in five.Check.Two.Tasting amuse on deck.Get them out fast, please.Thank you.Walking out.Let's pick it up.Every second counts.
Three.Going to 21.Pick up two hamachi, please.
Eight.Walking in five.Triple check five, please.White chocolate allergy.Check.Every night you make somebody's day. You asked me how I can do this, and that's how I can do this.
Nikita Privalov.It's been a great hour getting to know Nikita, some of his favorite things, some of the things that have inspired him, his life story.It's a very deep story and we appreciate you so much for sharing it with us.
I don't know why, but you've inspired me on this episode to do a few quotes.Wayne Dyer says, Stop acting as if life is a rehearsal.Live this day as if it were your last.The past is over and gone, and the future is not guaranteed.
I have a feeling that you probably relate to that quote, Nikita.
Absolutely.You can sit there forever and be like, shoulda, coulda, woulda, or I could have done that. should have done that.But at the end of the day, nobody can go back in time, no matter how hard you try.
So, you know, the fact is, is that if you just keep it within the day, keep it within the week, keep it in digestible portions, you're able to get through things and not let it overcrowd your mind.
Because, you know, we've all been there with when, you know, the lists are too long and the phone is off the hook and or not, or nobody's calling, and there's no lists, and you're wondering what's happening.
So it can be two different ends of the spectrum.So at the end of the day, life is short.Life is only once.So make it really, really, really worthwhile.Do something for somebody that otherwise Just do something kind for somebody.You know what I mean?
And don't look for praise for it, because then what's the point?And the future is something that we obviously have no idea what's going to happen.We are not future seekers.
But as long as we have friends and family close, and we have values, and we're capable of not losing it altogether, I think we'll be okay.
I like that.I like that sentiment.Well, speaking of looking, you looking towards the future and what's next for you, you've got a world of possibilities, but let me ask you one by one.Are you cooking tonight?
What are you cooking for dinner?
Well, I'm going to cook some cod.I'm going to just keep it simple.Some Mediterranean cod, maybe with a little couscous and then just white asparagus, you know, something very simple.
And then, you know, lemon caper beurre blanc maybe with it, you know, just keep it nice and simple.Not too, not too harsh, you know, not too, not too heavy this time of year.So.
Well, I have a few submissions that I've posted, and we'll see.It's up to the gods.I've done my part.
My best work.And I'm always looking to do more.And I have a wonderful manager I'm working with right now. Let's see what happens, you know, like I said, one day at a time and, you know, just keep sending submissions and keep sending.
Will there be music in the future?
I'm actually playing tomorrow.I'm playing tomorrow at Urban Press Winery in Bourbon, California. with my buddy Joseph Ede.We're going to be playing at the Urban Press Winery in Burbank, California, 8 p.m.If you're around, stop on by.
It's going to be a good evening.So that's tomorrow.That's my music tomorrow.
Great.I love it.Very current. And I would recommend everybody listening, you encourage, you will accept new friends on Instagram or Facebook.So keep up with Nikita and all that he's doing.A lot of exciting stuff coming up in the future.
And you'll be back to the show, I hope.I hope I didn't scare you away.
No, no, no.I would love to come back and do some wonderful more conversations with you, Jeremiah.And I just wanted to say one last thing to everybody who's listening. Thank you so much for listening.It was really nice for you to tune in.
And please follow me on my Instagram handle, Nikita Privalov Official, and my Facebook.They're both linked these days.So see you there.
Great.So Nikita, please.I know this goes without saying, but continue to shine, my friend.And thank you for being on the show.Thank you, Jeremiah.It was an honor.Communicate. but listen more and evolve and everybody have a great night.
Enjoy your dinner.And again, happy birthday, my friend.
Thank you.Thank you.Take care, everybody.
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