Day with the Dealer: Truffles

[MUSIC]>>Hey what’s up? How much white
do you need? So how many grams do
you think you’ll need? Yeah that’s still it’s, it’s still 2500
a pound so, I think I’ve got like
a 80 gram piece for you. All right, cool. I’ll see you soon.>>I don’t want
the boss seeing me buying this much
stuff on one trip.>>I know, she’s
sitting right there.>>I know right. She’ll be like, what
the fuck are you doing?>>They smell
really good. Try a piece.>>How much
are these again?>>Two-fifty. [SOUND] So my name is
Ian Purkayastha and I own Regalis Foods. So Regalis is a specialty
foods company that primarily sells fresh
truffles, wild mushrooms, foraged edibles, caviar,
Japanese wagyu beef. I think the list is
like always expanding. Here’s some pawpaw fruit
that I forged for, which they look kind of like an
over ripped green mango, but they have a custardy
interior, like the flavor profile’s kind of like a
cross between a mango and a banana. Here’s some my truffle
products that I, we make. Here’s honey comb, it’s like a honey with
black Tennessee truffle. I also have it in
this square form. This Autovacuna extra
virgin white truffle oil. We’ve got truffle
carpaccio over here. Truffles are an
underground fungus that have a mycorrhizal
relationship with the host tree that
it’s growing on. They grow on the tree
roots of different trees. No one has really
successfully been able to cultivate truffles on
a commercial scale. And so, truffles
are extremely rare, and they’re
extremely expensive. And due to their
perishability, I mean, you know, a truffle may
last seven days and then, you know, it rots. So this piece
right here is probably like 700,
800 bucks. This little nugget. You can smell it,
it’s pretty aromatic. My family relocated
from Houston to Arkansas when I was 15. I spent a lot of
times outdoors. My uncle was actually
living in Arkansas at the time, and showed
me how to forage for wild mushrooms. So that kind of became,
you know, a passion for me. And so I would forage for
lots of morels, and chanterelles, and black trumpets, in the
hills of, of Arkansas. It’s said to cure cancer
but, anyway I dried it out and you can make teas
and stuff out of it, but->>Where did you find it?>>In Westchester just
growing out of a log. But this stuff sells for
a lot of money in like medicinal shops and
stuff. I decided why not move to
New York in pursuit of you know, selling
truffles full time.>>Hey, what’s up?>>What is.
>>What’s up?>>[INAUDIBLE]
>>Yeah, I know, right?>>Whatta got? Whatta got?>>Yeah, competition
is extremely ruthless. It’s extremely
competitive. I would say there’s only,
probably around three main truffle
companies in New York. With Regalis, my company
being one of the three.>>Why doesn’t your
truck say Regalis?>>So my competitors
don’t slash my tires.>>[LAUGH]>>I don’t put my logo on
the van because I don’t want my competitors,
first of all, saying who we’re
selling to. And then second of all,
I mean during truffle season I get lots of
different threats and like there’s lot
of like you know, illicit activity that
like, takes place. And front, oh look, here’s a competitor
right here. Oh my God. Mother fuckers. Those are like,
oh my God, I hate those people so
much. They I can’t believe
I just saw them. they, talk about
smugglers. These are the people that
smuggle truffles back and forth from Italy, and completely
fuck things up. Because they avoid going
through USDA, through, you know, agriculture,
through FDA. And they just bring them
in, in their suitcase and go to basically different
restaurant accounts. And when they
realize they, they can’t sell
the truffles, they basically slash
the prices and sell them, like, at below costs. And it ends up screwing
up the entire market. Oh my God it was just
like, so retarded. How are you? Especially since they are
paying so much money for truffles they want to
pick out, you know, the truffles that
they’re gonna be buying. Which makes my life super
difficult because I have to go to each and
every restaurant and bring a ton of selection
for them to look at. And they each go through
each truffle and, you know,
smell each truffle and squeeze each truffle. And then we weigh
them up and, and then we do the deal. All right,
that’s 1500 grams.>>Okay, mm-hm.>>So when I first
started Regalis, I mean truffles were, of
course, the main focus. We now import
from more than seven different
countries. Yeah, like every morning
I’m either at Newark, or I’m at LaGuardia, or JFK. It’s pretty much, I’d
say 90% of the time I’m at Newark picking
up stuff. So we are here at
the cargo area. Hello. How are you? So, I’ve got a pick up. Yeah. Yeah, now we’re going to
my warehouse to sort some of the mushrooms and
pick up the delivery van, and start our day
on the deliveries. Let’s carry these in. Heavy. Oh, yeah. Okay. Some awesome
cauliflower mushrooms. Super nice. They look like a brain. Super lemony. This is an awesome
mushroom, this is a coral mushroom. Holy shit,
this is a huge piece. It looks like coral it has like little
hairs all over it. So I am always bringing
stuff in to cater to what my shops are asking for. This are just some
beautiful Mushiltake. These are the Japanese,
the ceremonial ones. They kind of look
like a penis. Because in Japan it’s
considered like, the mushroom of like,
fertility. Here’s some really
nice porcini. They, they cut ’em in
half to check for worms. But porcini tastes
great like, even raw. All right. We’re almost
loaded up here. For Regalis.>>Hey, how are ya?>>Hey, good.
I’m trying to locate a package. Hopefully it registered
in your system yesterday.>>Yeah.>>It’s coming to 130
Leroy. It’s a, a hold for pick up package from, I
believe Portland, Oregon. [NOISE] He asked what was
in the box today, and I told him like fish
placenta sacs and like, it was
pretty funny. I had gotten in
a shipment of coho trout roe from the
Spokane Indian Tribe in Washington State. And they’ve been sending
it to me, and it’s like the roe is still in
the placenta sac, and so different restaurants
can cure it. Last week they sent me
something special and it was milt. Which is basically
like salmon sperm sacs. I gave some to Morimoto. So this is Erik. He’s one of my most
beloved customers. Erik Battes,
he used to be the chef at Jean George, and he
opened Perry Street, and he was the corporate chef
for BLT for a long time. And he’s, the brand new
chef at Morimoto, and I feel like the, the cuisine is like,
awesome now. Are people buying
this from you? Like the-
>>Yeah, Mo, Momofuku bought it.>>The Sperm?>>The Sperm, too.>>Really?
>>Yeah, and Oscar. So.
>>That’s awesome. It’s actually
surprisingly delicious.>>Yeah, I know. It’s like a sweetbread.>>I probably fed
it to six people in this restaurant that had
no idea what it was.>>And
then you told them and then they threw
up afterward?>>No, no. I mean, so, it’s like obviously like a,
a shock. Like a shocking emotional
experience to realize it is a sperm, unknowingly.>>So yeah, he seared
up this piece of like, salmon sperm made like
a brown butter thyme. He mixed in like a soy
mirin sauce that he, that he had made, that
he like emulsified and then he poured it over
the sperm sac over rice. He sprinkled it with like the Japanese
cilantro called mitsuba. So like little
mitsuba greens on it. Damn, looks amazing.>>Japanese
Sperm Meuniere.>>Spoon, sperm what?>>Meuniere.>>Sperm mounier,
all right. Well let’s taste it.>>All right.>>Holy shit. Wow. It’s like super creamy.>>Yeah.
[LAUGH].>>Wow. So here’s the wagyu,
and then mastaki. And the white truffle. Boom. Cool.>>All right,
I’ll take it.>>All right, cool. So, how’s the day
going so far?>>It’s going
pretty well. I hope I hope you’re
not hungry anymore cuz that was our lunch. [LAUGH]
yeah, we’ve got quite a few
more deliveries, though. This is Ian.>>Ian, hi. This is Josh Thomsen, Executive Chef of the
Agricola in Princeton.>>Oh, yeah. With with, with Christof.>>Exactly,
what’s going on?>>How are you?>>I’m good,
I’m good, you know.>>Yeah.
>>A lot has changed, you were like
19 last year, now you’re like
20 this year.>>Exact,
well I just turned 21. But yeah.>>You’re older and
wiser now.>>Exactly. I don’t think age was
really, you know, a big factor. I mean, I knew the
product really well and I was super competitive
with pricing. And my customer service
was always like, really nice. I mean, when chefs
were in a bind, they would call me
last minute and I would always
deliver product. Hi chef!>>How are you?>>Good.
I’ve got, I got the porcini. I, I have some
nice cauliflower. Yeah, and coral mushroom, if you want to see,
in the van. Yeah, so
here’s the black trumpet.>>Very nice.>>Very nice. Here’s the coral
mushroom, which it, it’s like cauliflower. I over pack my delivery
van with tons of product, in hopes that when I’m
selling to a restaurant that’s already
ordered something, they’ll come out to
the van and they’ll look through all of my stuff
and impulse buy something that looks really
amazing in the truck. And nine times out of ten
that’s always the case. When a restaurant hasn’t
ordered or anything, and I have tons of products
I have to move, I’ll basically just
drive around to all of our accounts and say,
you know, come out to the van I’ve got some
like really cool stuff. And that’s how I, you know, sell out of
everything I have.>>So is this a typical
day for you or is it. [CROSSTALK].
>>This is pretty, this is pretty typical. Like going to
different restaurants, unloading product, seeing if they need
anything else for the remainder
of the week. I mean it’s,
it’s late season so a lot of the stuff is
getting really large so we sorted these. My girlfriend doesn’t
even like mushrooms. And which, you know,
is is ironic cuz I’ve always got mushrooms
in the fridge. I mean she, she’s grown
to like truffles. When I first met her,
she was, you know, kind of obsessed eating
like, fast food, and like McDonald’s and
stuff. So, [LAUGH] I think we’ve come a long
ways since then. People that
are interested in food or learning more about food,
I think it’s super interesting to to truly
understand you know, where that one
mushroom on your plate is actually
coming from. And not just
the labor but how it gets from
forest to plate I think is an interesting
experience that I wish more people could,
could learn about. This is a good
phone call. Not a bad phone call. [LAUGH] Hello. Hey, how’s it going? Yeah.
How much did you need? You said the white right? It’s 3,000 a pound for
the white. It works out to
around $7 a gram. [MUSIC]

100 comments on “Day with the Dealer: Truffles”

  1. Adam Sakidin says:

    Love the detail at the end where he changed the price from $2500 to $3000 a pound. Unless he's talking about a different kind of "whites"

  2. 7upub says:

    I feel like hes about to do an absolute asshole move to his friend. He kinda looks like hes the person and personality to do that.

  3. jason trar says:

    sperm??? LOL fml

  4. RyuukoGo says:

    If you swallow Salmon sperm mean you are…

  5. Ron Swanson says:

    So this is how to start a James Franco or Seth Rogen movie.

  6. kush boiz says:


  7. calcmandan says:

    What a stud.

  8. Terry Rogers-Kulick says:

    I enjoyed this video. I harvest wild mushrooms. I have for over 30 years. Kuddos to this boy that has made this his business! At times, it is risky due to climate, and other factors. Ian is truly playing at a risky business.

  9. Jordan King says:

    lmaoo nigga hustling fungus lmaoooo

  10. r. s says:

    0:00 when u call lester In gta

  11. Chris Rockwell says:

    This man jacked his price up 500 dollars a pound by the end of the episode.

  12. netei says:

    good guy.

  13. Ocean Man says:

    this dude is like my dad traveling around picking up stuff for his business

  14. hini.vincent hini says:

    I have big one hear Ghana

  15. DarkEngine says:

    Is there a Full length Documentary of this kid?

  16. THE T1T4N28 says:

    I buy 1kg of truffles for least than 20 bucks and this dip shit charges 800 for a fucking nugget

  17. Alec nolastname says:

    Nice save.
    $1500 cash money.
    Thats why his van is unmarked.

  18. Natz says:


  19. NSRacer says:

    America truly is the land of opportunity. Well done kid!

  20. Mark Wilson says:

    Smart move being incognito, good luck my friend in your endeavors….

  21. talha naveed says:

    respect the hustle

  22. Jonah Yurman says:

    I would 100% watch a tv show ab this

  23. Joanne Ganon says:

    How do you have the time to do all the forageing?

  24. RenegadeX28 says:

    So stardew valley in real life.

  25. RenegadeX28 says:

    Salmon jizz cuisine.

  26. Oguzhan Demren says:

    i wonder what hes up to

  27. Conner Allen says:

    Didn't know Ralph Macchio sold truffles now.

  28. Leelu Pendragon says:

    Shut the fuck up about chef picking they’re truffles. You get what you pay for. We can be elitist if you bring us shit product.

  29. Leelu Pendragon says:

    Also this is a front man.

  30. Leelu Pendragon says:

    He has no idea what he’s taking about

  31. awnr says:

    I'm a bit late but can you do "Day with the Dealer: Cocaine"?

  32. William Schutz says:

    I will pass on the fried salmon jizz!!!!

  33. Keirrah says:

    Regalis is also a Tarantula from Sri Lanka

  34. kaiser broze says:

    its retarded to sell your product at a lower price than your competitors because it messes up the artificially inflated prices you want to charge? that sounds the opposite of retarded. you even said you where competetive with pricing. its okay for you to undercut competition, but retarded if someone else does the same thing? okay then lmao

  35. Dan M says:

    I'm surprised he doesn't have an assistant. He could drive him around, pick things up and he'd just have to chill lol.

  36. I Created An Account For This says:


  37. MhM says:

    When gta online is more PG

  38. InFav Junky says:

    A day with the dealer: krokadil

  39. Alecasaurus Rex says:

    This guy makes half a million a year selling fungus and sperm. What a life.

  40. Sovik Jana says:

    This guy is a Bengali from India

  41. AyAyRon says:

    this guy definitely needs to step up his business, perhaps a website, assistant, etc.

  42. Jared Davis says:

    When you say your last name like you're guessing. LUL

  43. Alan Ramos says:

    I throw most of the stuff away when I go fishing

  44. selaciouscrumb says:

    Shoutout to Agricola in Princeton(I live 5 minutes away)

  45. Fatboi FrmDaTwon says:

    Idgaf. If ur a man that eats another man's specie's sperm. Ur gay! Idgaf. Might as well suck Salmon dick and let it cum in ur mouth.

  46. Brescalofrio says:

    salmon sperm for lunch

  47. Lenny Sanguino Lopez says:

    I deal shrooms I guess we have something in common

  48. Eddy Que says:

    he might as well have a hired gun at the back

  49. sarikatimmi says:

    where did he hand forage that paw paw?

  50. sarikatimmi says:

    we lived right on that corner of leroy and washington. always walked past that fed ex

  51. Ricardo Sanchez says:

    That was actually kinda interesting

  52. Great Leader says:

    starting the video off with the title "day with the dealer" then it opens with so how much white do you need? how many grams?
    Sure he's talking about truffles….sureeeeee

  53. sly says:

    Smug little prick 😂

  54. wornohaulus says:

    one of the Kayastha clan members.. how intriguing.. how far the clan has come.. how far the hustle has come.. lol..

  55. Jason Blade says:

    Good on this guy for doing this business at so young. But you’ll bug the shit out of me with your weird attitude.

  56. SuperShauket says:

    He’s pretty fit

  57. KEO says:

    soo i ate that sperm from you?!?

  58. Gael says:

    People stop selling drugs. Sell truffles n expensive ingredients 😂. Cops can't touch this.

  59. Cap T says:

    Kid has an amazing intellect.

  60. dkchen says:

    He's a shroom dealer loL.

  61. justin sumbillo says:

    "ay cuz, got the good sh*t?" "yeah the salmon sperm sac."

  62. SOS. Lacye says:

    I hope he didn’t live in Little Rock cause wheeeww😭 probably where he learned his hustle

  63. James Dooling says:

    It's hell trying to find good fungus in Texas grocery stores.

  64. Peter Goezinya says:

    They are growing truffles in holland,so yes,they can be grown commercially

  65. jacob carolan says:

    I thought it was interesting pawpaw fruit was in his inventory. Pawpaw trees are everywhere in Missouri, you could fill a truck bed in a day in the right stretch of woods. The deer are crazy for them.

  66. Fred Davis says:

    Truffles??? Food or Drug both expensive

  67. David Shammas says:

    His eyes are a solid pink lmao

  68. Cat Likepizza Gaming says:

    Looks like a penis?
    Wtf does your penis look like

  69. FILMFABRIKEN JOAKIM&NIKLAS Filmfabriken says:

    Daniel san is now a dealer

  70. Kaka KarrotCake says:

    This video is 5 years old now. If this kid isn't a multimillionaire now I'd be disappointed.

  71. Doc Xen says:

    why is this guy not having a reality show

  72. Montreal Dubose says:

    I think I’m going to get into this

  73. Adamariz says:

    He dead ass say hi to them and said “mother fuckers I hate them”

  74. not yang gang says:

    The underground truffle deals are real

  75. Ketchup Overdose says:

    This guy sounds Kyle Mooney

  76. Dustin Smith says:

    How about not eating the cum?

  77. Dmac 740 says:

    Looks like he needs the money bad and struggling giant gold chain hanging on the review mirror may be why your car window and 💩 gets smashed and how do you think others think when your there selling your items they aren't allowed alot of good here but some bad.

  78. kulio nuel says:

    I want your job mate 👌💯

  79. Chey000 0 says:

    8:54 that looks like an 8th of some sticky icky oooweee

  80. Koda says:

    Gf doesn't like mushrooms… First red flag buddy lol

  81. DirtyBird760 says:

    Eats sperm

    It's super creamy

  82. tae tae says:

    ians cute

  83. eliseo lopez says:

    I believe they are bluffin you to make you sell at blow out market.i believe those people are restaurant owners,they make you believe they bring them eligal but I don't believe they bring nothing.YOU HAVE STAND AT YOUR FULL PRICE .at first you might not sell but they'll come around.

  84. Allen says:

    It’s a good thing he doesn’t do this in Houston. 90% of the calls would be from robocallers

  85. Joseph Osornio says:

    Bro!!! I know who those F#ckers were! It's true! They screw things up for everyone working legally in the specialty food product business!! (You should have exposed them!)… Note to all viewers: keep searching for "truffle dealers" and you'll see and be able to make out who they are in other videos. Stay up!!! IAN!!!!

  86. koreanG6 says:

    This thumb…

  87. Oscar Leonardo says:

    I'm currently eating white truffle chips and it's so amazing how expensive fungi are. I mean it's fungi! So cool

  88. Peter Jackson says:

    If he doesn’t was his competition to know who he is selling to, then why is he making this video!?!?

  89. dargonlord x says:

    super impressed by this guy

  90. G Man says:

    Good for you man !! Keep honest and keep working hard and you’ll be the biggest legit high end grub dealer in NYC …. you’ll see

  91. Lakers4Life says:

    The ending tho

  92. Richard O says:

    The Indian Ralph Macchio

  93. Gangsta Wafflez says:

    Never eaten a truffle in my life….would love to try

  94. Angel Bueno says:

    Sounds like he wants to slash some tires lol

  95. Soup Can says:

    Makes me wonder how many thousands of dollars in mushrooms i ran over with my four wheeler 🤦

  96. wolfTvirus says:

    has an iphone 4 but sells 100k of truffles a day

  97. Gummy says:

    Few years out of high school and he can probably retire soon. Dude's nuts.

  98. bobby boucher says:


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