Cast Blog: #ROBL

Adam Banks Won't Be Rushed

Roble: There Will Be Problems

Artie: "Roble is My Client, Not My Boss"

Che 'Gravy': Badderies Not Included

Roble: What's the Rush?

Kiku: On Fighting with Roble

Roble: Nothing is Going on with Dan

Dan: My Music is NOT About Roble!

Go, Team!

Artie Weighs in on Jasmine's Performance

Jasmine Ali: No One Will Work Harder for You Than Family

Roble Apologizes to Jasmine

Laughter and Love


Tapas Anxiety

Here's Why

Many Hats

And I'm a Fusspot


In the Mix

Shots, Shots, Shots, Shots, Shots

Pay for Play

Medieval Madness and Doggie I Dos

Dog: The Justice of the Peace

All Dogs Go to Heaven

You Are Correct Sir


Turn the Lightbulb and Pet the Dog

The Sweet Spot

Throw Some Glitter

All Cried Out

The Burlesque Debacle

Wino Forever

Fun With Sorbet

I'm Not Mean

Cheers and Jeers

Circus Freak

Adam Banks Won't Be Rushed

Roble's right-hand man explains what happened with that 40-minute salad at Tyson Chandler's event. That 40-minute salad. What happened? It didn't seem like you and Roble thought there was anything with taking that long. What happened?
Adam C. Banks: Let me clear some things up first. That salad didn’t take 40 minutes or 25 minute as the other crew said. Finished plates were out the door no longer than 15 minutes from when we got a confirmed go-ahead to start the first course. Artie, Shawn, and the rest of the front of house crew were so overly eager to please Tyson and his guests, that they were not looking at the big picture, and because of their impatience, overinflated the actual time it took to get those plates out. Put it this way: remember as a child, when you would buy an ice cream or popsicle from the truck in the summer? You stand in line, the guy in the truck finally takes your order, and you hand him your crumpled bills. He doesn’t give you what you want right away, he takes two more orders, then disappears to the back for what seems like an eternity. You stand eager, anxiously awaiting for the guy to return with that sugary, cold concoction that you saw pictured on the side of the truck. Now 10, 15, 20 minutes go by, easily! Then he finally returns, hands you your overly frozen treat, and all your anxieties melt way as quickly as that mediocre, fluorescent popsicle. In actuality, it only took 30 seconds to get that popsicle, but in your head it seemed like a drastically longer period of time. 

Same thing happened with the salad. They wanted it so bad, their sense of timing was way off. There was really no rush. Tyson and his guests were out there enjoying their drinks and having a good time. The kitchen is not going to compromise the integrity of the food so guests who are not in a rush can have plates in front of them four minutes faster. Not happening. What did you think of Roble and Kiku's conversation about last week? How do you think they both handled the situation?
AB: I think that Roblé and Kiku both made valid points during their talk on what happened with that dessert debacle. I know they will work things out and both try to avoid getting into situations like that in the future. Kiku's been setting you up! What do you look for in a woman? Do you think Kiku's a good matchmaker?
AB: I like a woman who is a good balance and a contrast at the same time. We share common interests but both bring something different and interesting to the party. Oh yeah, a nice smile too. Kiku does a good job matching people up. She’s done it before with much success. Anishika and I had a lot of fun on our dates, but unfortunately she had to move for work. We still keep in touch, and we’re gonna hang out the next time I’m in L.A. You came up with some very inventive ideas for the "food of the future" party -- do you enjoy cooking that way? Is it something you'd like to do more of?
AB: The "food of the future" theme was a lot of fun but a big challenge. Nothing about that menu was typical or routine. We had to re-think every element of those dishes, down to the unique vessels we served the food on and make sure it was not boring or expected. Matthew wanted a wow factor for all aspects of his party. I really like that style of cooking and food presentation. I like being challenged and thinking outside of the box. I’ve worked for a lot of different catering companies over the years, and there is nothing worse than pumping out the same, boring, run-of-the-mill food over and over again. Even though I did enjoy the change and challenge, my favorite way to cook is very simply with great ingredients and nature dictating how best to prepare the food. Though, I’m up for a challenge like this again. Everyone seemed very happy with how this party went -- how do you think it went?
AB: I am extremely pleased with how the futuristic party turned out. It was one of our best. Every element, from the space, to the costumes, to the food, all worked in sync to make a great event. Matthew Waldman emailed me personally after the party to express how happy he was with how everything went. Roble has had issues with both Jasmine and Kiku so far this season. Do you think he's getting more strict in the kitchen? Have you felt a difference?
AB: Roblé keeps getting more and more put on his plate. It’s getting busier, and he is pulled in many more directions. I don’t think people understand the amount of pressure put on him. He is not just a cook anymore. He is the chef-owner of a successful, growing company still in its youth, as well as the face. He used to be more food-focused, but like any executive chef and owner, he has to deal with the business side of things, as well as keeping an eye on all the departments of his company. It’s a learning and growing experience of practice and trial and error. I’m here to help him out as much as I can. You had the opportunity to lead the kitchen when Roble walked in his cousins' fashion show. Is this something you're comfortable doing? Is that something you'd what to do more of?
AB: I’m here to support Roblé and have his back. He needed me to make sure everything in the kitchen ran smoothly during the Mataano fashion event, so I did it. I’ve worked a lot of catering events and know what has to be done. We had a big crew that night, who knew exactly what we were serving, and they jumped right in and got to work with minimal direction. Managing people isn’t my favorite thing, but I can do it when At the end of the ep we see Roble and Dan kiss. Could you see this coming? What's your take on their relationship?
AB: I could see some flirting going on between Roblé and Dan, but that’s normal in restaurants and catering. People work long hours with each other, and sometime that’s a way to ease the stress and insanity of what’s going on. Most of the time it’s just innocuous fun and goes nowhere, so I didn’t really think much about it. Sometimes personal relationships that start at work end up being successful, but not usually. I’ve known Roblé for many years and worked with him at a few different companies, and he’s never seemed interested in dating women he has worked with. I don’t see this going anywhere romantically. Things happen, and people move on. 

Artie: "Roble is My Client, Not My Boss"

Artie Thompson reflects on his relationships with Roble and Jasmine. Chrissy Teigen and John Legend! What were you thinking when you heard they were the clients?
Artie Thompson: I am a big fan of John Legend. I have been following for years. Chrissy, not so much. Lovely girl! You seemed a bit checked out during the first meeting with Chrissy and John. What happened?
AT: I was still waiting to speak to Roble after he walked out on me from the last event, Deuces. I was trying to remain professional, yet concerned since we had not spoken. You and Roble had a talk where you realized you had to make the decision not to be the boss this time. What was that like for you?
AT: I had a Come to Jesus moment when I realized I do not have to fight this battle with Roble as I do have my own company, Artie's Events Inc., and I am the boss there. Ultimately, I am still running the show whether Roble agrees with me or not. I don't like it when Roble tries to rub it to my face that the company is called Roble & Co. I don't work for Roble -- I work with Roble. Roble is my client, not my boss. That's the difference! Things really came to a head when Roble told you how to arrange the tables in the room. Were you ready to give up at that point?
AT: Whether Roble wants the tables to the right or to the left, it does not make a difference. I am still pulling all the parties together. Bottom line: it is Roble & Co., not Artie's Events. At the end of the day, you try to tolerate your client as much as you can without jeopardizing the event. And truly, it did not matter to me how the tables were arranged. You really didn't seem to want Shawn dressed up as a crab. Did you have a different vision for the party?
AT: No -- I think that Shawn has been labeled the party favor a little too much, and he needs to find a different position in the company -- as a waiter, as a Captain, or whatever. I think it's time for Shawn to grow out of it and hold a more responsible role in the company. Jasmine seemed to be a peacekeeper this week, even though you two have had your problems this season. Was that helpful for you?
AT: Jasmine understood the communication problems I had with Roble as she has also gone through it. That was helpful to be able to get my frustrations out with her. I want everybody to know I have a very good relationship with Jasmine. We have difference of opinions, but I really do like her as a person. But, at the end of the day Jasmine is still Roble's sister, and she is going to side with him. You and Roble ultimately make up and you seem to decide to stay on. How did you make your ultimate decision?
AT: The decision really hasn't been made, but I do feel that I am part of the team at Roble & Co. Roble gives me my space to run the front of the house -- pull things together at events. Ultimately, I do want to see Roble & Co. grow as a major catering company in New York. There is a lot to do different and better as a young company with so much potential. And I am here to support. How do you think the party went?
AT: Overall, I thought it was a wonderful party. We had a little drama. The staff was attentive and Chrissy and John really enjoyed themselves. Anything you'd like to add about the whole season? 
AT: What do I say to that? Ah, where do I start? I am going to have to say that I am glad that our fans got to see the growing pains of the company, the interaction between front of the house and the back of the house. After being in the business for so many years, you think you have seen it all, but Chef Roble & Co. have left me speechless in many ways, in a good way... I think. Any updates you'd like to give post season-wrap?
AT: I am working a lot with Roble, locally in New York and out-of-state. I also manage to devote my time to A2 Collections, my new bow tie line and Artie's Events Inc. Things are going well!