Welcome to The Daily Pod. Today we dive into a rather tasty misstep by OpenAI CEO Sam Altman. Join us in his kitchen, as reported by the Financial Times for its Lunch with the FT series, and you’ll find Altman whipping up garlicky pasta and salad with a side of culinary confusion. He stocks two bottles of Graza olive oil, one marked “sizzle” for cooking, the other “drizzle” for finishing. Yet Altman commits what the FT humorously calls “an offense to horticulture” by sautéing with the pricey “drizzle” oil while the cheaper “sizzle” oil sat right next to him. It’s like cooking fresh basil until it’s nothing but limp spinach—wasting “precious earthly material.” Perhaps fittingly, Altman’s company raised a record-setting forty billion dollars this year, only to bleed about five billion dollars last year. After all, if you can’t tell sizzle from drizzle, are you burning VC money too?
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