First time ever went up, I did great.

And I'm being-- like, literally, I did 15 minutes the first time I went on stage.

I called my mom right when I got off stage and said, "This is what I was born to do."

-I like that it's got layers.

-Yeah.

-Like me, layers.

-So I'll say, I'll give 2 out of 10.

-2 out of 10.

♪♪♪♪♪ (Michael Yo) I've hung around comedians that are quick.

Quick, quick all the time.

I'm not that dude.

I'm very normal in real life.

But when I hit the stage-- I write all day, and those thoughts come out on stage.

So I'm more, I wouldn't say a performer, because I'm the same guy.

It's just, I concentrate on being funny on stage.

And in real life, I'm very mellow and chill.

♪♪♪♪♪ Hey, my name is Michael Yo.

I'm a comedian, actor, and ex-host.

But for the right amount of money, I might host again.

I grew up in Houston, Texas, in a area called Sagemont.

If you're from that area, you called it "The Mont."

When I was in middle school, I was a graffiti artist.

♪♪♪♪♪ No!

I was spray painting clothes and selling it at like 13 years old.

So I was always hustling.

I got a hardship license, and I interned for a radio station.

That's where I fell in love with radio.

I worked for a guy named Paul Cubby Bryant.

He was the youngest DJ in the country at that time with a major show in a major market like Houston, Texas.

He was 17, and I was like 14 or 15 working for him.

I was doing a radio show in Miami.

And the boss of E!

at that time was in town, heard my radio show.

And then Andy Roberts and Tiffany from E!

came down, put me on tape, brought me back up, and they hired me on E!

I said no for six months.

I never wanted to do TV.

It's the worst motivational story for anyone, because it kind of just fell in my lap.

But I said no for six months.

Never wanted to be on TV.

And finally, they convinced me to do it, and it took off.

-Whoo!

-That's more calming.

I'm about to go to sleep.

-Who would win in a karaoke match, you or The Rock?

-Awkward question for me, but-- -That's not awkward.

You've been dreaming about this.

[indistinct] -I can do this, a little of that.

[laughter] -So out of nowhere, I'm the guy that's interviewing Leonardo DiCaprio, Al Pacino, Angelina Jolie, Brad Pitt, Denzel Washington.

My first interview ever on camera was Jennifer Aniston.

And what's so awesome, to this day anytime she sees me, she goes, "Michael Yo!"

-Yo.

Michael Yo!

Yo!

-My wife is jealous.

But still, it's Jennifer Aniston!

One thing I realized when I was interviewing all these celebrities for 10 years, I hit a wall.

I was like, I remember waking up going, What am I doing?

I'm-- every day I'm traveling or I'm going somewhere to interview a celebrity, and they're telling me about the dream they're living out.

But then it came down to, Oh, I'm tired of hearing about their dreams.

I need to make my dreams happen.

♪♪♪♪♪ Jo Koy is the reason I really jumped into comedy, because he goes, Man, you and I got some of the same stories, you know, with our parents because, you know, his dad is white.

His mom is Asian.

My mom is Asian.

My dad's black.

So we had the same kind of stories of being mixed race.

He goes, You got to tell these stories.

He goes, You're not a joke writer.

He goes, I'm not a joke writer.

What we do is tell stories that are amazing that can connect with people, and that's a gift we have.

So that's when I started to turn my career to other things like stand-up.

Miami Improv, first time I ever went up, luckily, it was a hometown crowd, because at that time, I had a radio show in Miami.

I invited everyone to come out and see my first time on stage.

I did great.

And I'm being-- like, literally, I did 15 minutes the first time I went on stage.

And the owner, he said, Is that your first time on stage?

I go, Yeah.

He said, All right.

We'll see how you do tomorrow night in West Palm.

He sent me to West Palm the second night, and I opened for the Wayans brothers.

I called my mom when I got off stage and said, This is what I was born to do.

What I love about comedy, you can't get a feeling like it is on stage.

No matter if you do well or if you bomb, it's something about being up there.

Everybody watching you, and your senses are so high.

I've never been in a situation where you're thinking and saying something, but you're thinking about something else.

You're watching somebody.

You can hear a waitress take an order, but you're still talking.

Like, it's almost like an out-of-body experience.

I mean, it's, it's an incredible thing.

And to make people laugh and it's just you, I mean, it's-- to me, being in the industry, it was the best job because no one controls your future.

If you work hard, it's all about you.

And no one can say, No, you're not good enough.

If you're good enough, it will show and people will come out and the word will get around.

In Hollywood, you get a lot of noes.

Where 99% is noes, and you're hoping for that one yes.

At least with being a comic, you can get 99% noes, but you can go on stage and get yeses every night.

♪♪♪♪♪ How do I write a joke?

Real life.

It has to happen in my real life.

I can't sit down and just write a story.

It has to actually happen in my life or be a part of my life, happened to someone I know.

And then I can write a story from there.

All the comics I love, from Eddie Murphy, Richard Pryor, Bill Burr, Dave Chappelle, it's all personal stories and their opinion on it.

No disrespect to joke writers, though.

Those comics that just boom, boom, boom, that's exhausting to me.

I could-- I'm not that skilled.

It's like, those dudes are so talented.

In 10 minutes, you'll hear like 50 jokes.

I'm like, that's incredible.

That's, that's too much work.

That is way too much work.

Give me one story that lasts three, four minutes, and I'll make it funny.

That's the way I write.

I don't know why my little voice sounds like a pimp from the 70s.

The future is owning your own content.

You know?

So I remember that phone call.

Jo Koy was like, Stop waiting for people to give you opportunities, because I was getting so angry just like anybody else.

Why are they going with this person?

Why are they going with-- I'm never getting a shot.

And he goes, Well, stop waiting.

Shoot it on your own.

Put it out on your own.

During this pandemic, we are seeing things that are unimaginable, right?

And as a person of color, I'm seeing things I never thought I would see.

I never thought I would almost die from Coronavirus.

My wife calls 9-1-1.

The operator has to look it up.

She says, Put him in the front yard.

I'm like... [laughter] Like I'm trash?

[laughter] "Show everybody that you're funny."

And I took his word.

I spent all my money on my special, put it out, and it's been the best career move I've ever made.

And I own everything.

I make every decision.

Every edit, every cut, every clip that comes out, you did it, you had something to do with it.

Unlike the first time I shot a special.

I shot it, and then you didn't have nothing to do until it came out.

And now you realize, oh, these companies are making a lot of money, and you're not getting any of it.

So this is why I want to own my own content moving forward, unless Netflix.

Netflix.

If they decide to pick up a special, that's a different story.

But if it's not Netflix, we keep it moving.

[cheers and applause] I moved to Vegas with my family, my wife and two kids, three years ago.

And it's the best move I've ever made in my life.

It's the happiest I've ever been in my life.

There's actually a sense of community in Vegas that I love, where I never really felt that in any other place I lived.

In LA everybody's kind of doing their own thing going after their own goals.

I get it.

That's why you're there.

I've gotten so much better as a comedian moving here, because you have crowds from all around the world in Vegas.

If you can make everybody laugh from all different countries and all different parts of the country here, that means you're doing something right.

A lot of comedians move here, and they struggle because they're, they call them coast comics.

They're great in New York, they're great in LA, but when they come here, they're like-- they'll be great, but they just-- it's different.

I think Vegas has always been a comedy town.

So Vegas is the place to be.

I'm just lucky I'm here already and settled in because this place is about to blow up.

♪♪♪♪♪ It's not about career with me and the future.

It's about watching my kids grow, man.

They're awesome.

So that's really what it's all about.

That's the, that's the thing I'm most-- oh, man.

That's what I'm excited most for, just to watch my kids grow up.

That's why I do everything I do.

It's for them.

You know?

Every time I go on tour and land somewhere, I can't wait to come back because of them.

So that's why I do everything, man.

I do everything thing for them, and that's why I love being here.

I'm already at a point where I'm supporting my family from just comedy.

I'm already living my dream.

Everything I've accomplished in life I've never wanted to do.

But I've always said yes.

Man, I sit around thinking if I never would have made that move, oh, I don't know what would have happened.

I love what I do.

And it's all the same, it's entertainment.

I love it.

I love it so much.

♪♪♪♪♪ -(DJ) Michael Yost!

[cheers and applause] -Yes!

Give it up for our DJ tonight, "Jamie DaGreat" over there in the corner.

-Thank you.

Thank you.

-Yeah!

I want to know, first, anybody celebrating anything in here?

I appreciate it.

Now, what's your name?

-(woman) Tamshamika.

-Tamshamika.

I've never met a Tamshamika in my life.

What are you celebrating, Tamshamika?

-My 44th birthday.

-44th birthday.

Give it up for Tamshamika.

[cheers and applause] Tamshamika!

All right, anybody in here got some talent that can sing?

Anybody can sing, raise your hand.

I want to see.

Anybody can sing?

-[indistinct] -Hold on, hold on.

Where are you?

He's over here.

Oh, come up here.

Come up here real quick.

We're gonna see if you can sing.

Come here.

Come here.

[cheers and applause] We're gonna see if you can sing.

What's your name?

Yell it out.

-(Man) Otis.

-Otis.

Otis.

Oh, he cool.

He's like, Otis, you know what I'm sayin'?

Get up here, Otis.

Yeah, get up here.

All right, Otis.

Otis, you can sing, right?

-Yeah.

-Yeah, all right.

[laughter] -Can he?

He better be able to sing.

Otis don't look happy right now, people.

Okay.

Otis, you know Tamshamika?

That's her right-- don't fall off the stage, okay?

Don't fall off the stage.

Okay, you gonna sing.

We're all gonna sing led by Otis.

-Otis.

-Oh, Otis.

He upped that voice.

It's Otis.

Otis, you're gonna sing Happy Birthday to Tamshamika.

It better sound good too.

-♪ Happy birthday to you.

♪ ♪ Happy birthday to you.

♪ ♪ Happy birthday... ♪ [cheers and applause] ♪ ...Tamshamika.

♪ ♪ Happy birthday to you.

♪♪♪ -Give it up for Otis!

[cheers and applause] Give it up for Otis!

Love it.

Like the thing about it, if you don't know my wife, my wife is white.

We've got a beautiful family.

But she's not just white.

She's like white, white.

A lot of white people don't know what that means, so let me tell you.

My wife is from Gillette, Wyoming white.

[laughter] You hear that?

The white people in this room are like, Damn.

I went to Gillette, Wyoming.

They were so confused.

They were like, I didn't know Tiger Woods did comedy.

[laughter] Like, here's the thing about my daughter.

My daughter is-- I started crying.

I started crying after I had my daughter.

My son, I was emotional.

Don't lie.

But daughter, for some reason I started crying.

It changes-- as a man, any guy in here with a daughter, you know exactly.

It changes you inside out, right?

And I'm wondering, why do I cry so much?

Because my dad just had me.

You know, my parents just had me.

I've never seen my dad cry once, right?

Then I said why didn't he cry?

And then it hit me.

Every generation of father gets softer and softer and softer.

It's not a bad thing.

It means things are getting easier.

My black grandfather was born in 1902 in America, went through injustices a lot of y'all can't even imagine.

My dad, who's still alive, went through segregation, still got a PhD in Nuclear Physics.

That's right.

That's right.

[applause] But my dad, who is still alive, had to march, had to march just to drink out of the same water fountains as everybody else.

Me?

Me?

I would never drink out of a fountain.

That's disgusting.

[laughter] But my dad loves fountains.

Can't take him to the park because he has to drink out of every fountain.

I'm like you fought for this?

He like... ♪♪♪♪♪ Hi, my name is Misuzu Ebihara.

I'm the Owner and Executive Pastry Chef at Suzuya Patisserie & Cafe.

I'm going to make tiramisu millecrepe today.

Traditional tiramisu is mascarpone cream ladyfingers soaked in espresso.

Our tiramisu, when you cut into it, you'll see the layers of crepes and creams.

When you bite into it, it's very creamy, chewy, just a little bit of crunch from the cocoa nibs.

I think that's a perfect bite.

First, we're gonna have a little bit of mascarpone cream.

Then we're going to have a thin layer of sponge cake.

Freshly brewed espresso.

This will give very strong coffee flavor.

Our secret is to have Marsala wine, sweet wine.

The most difficult part of, part of making millecrepe is you have to make the layer spread evenly and flat so when you cut it, you'll see whole beautiful layers.

And now I have 16 layers of crepe with marscapone cream.

I'm gonna do the finishing touch on top.

This is our espresso cream.

And trying to make round as possible so every single slices gets same amount of cream.

Cocoa powder.

We call it snow sugar.

It's like powdered sugar, but it doesn't melt.

It just gives velvet look.

I have this cacao nibs.

It's crunchy.

And just because it's soft and creamy over here.

Just a little bit of crunch on top in the cocoa flavor.

So I like to have a member of the crew to make one.

Who wants to try?

(Tommy Caprio) Well, as an Italian American, I feel like it's my duty.

-Yeah.

-All right.

Can I try and you say if I'm doing it wrong?

-Sure.

-We're gonna start with a crepe.

This was the first thing.

We did about a half a scoop.

-Mm-hmm.

-We went on here.

Okay, is that too much?

-That's good.

Every time you make the cake, consistent.

-Okay.

-Make it flat.

-I like to do things fast.

Then I come here.

Something about drinking a cup of coffee?

-Yes, just espresso shot.

-She did a brush.

-You get the brush, and then-- -And you did it very delicate.

It feels like I'm doing a piece of art.

-But remember about something else before that?

-Oh, there was?

Maybe it was a piece of cake.

We drop a piece of sponge cake on here.

We spin the lazy Susan and make sure it's symmetrical.

-Yep.

-And now I'm gonna do some coffee.

Am I putting enough on?

-Yep.

You have to use all that.

-I'm very impatient and I have ADD, so it might move quicker than the average person.

The skill is the patience that you have to do this.

I took too long to do that.

Now it's a little soggy?

This looks fine.

-Cream.

-I love cream.

Mmm, it's light.

It's not like too sweet.

Not too-- it's not like Cool Whip.

And the lazy Susan does the work to keep it symmetrical.

The middle looks like a volcano.

What's going on here?

-So that's a rookie mistake.

Always for some reason everybody does that.

-If you keep doing it that way, I imagine that your cake will kind of fall down, right?

So can I get creative?

Can you put things in between this layer?

-Yeah, you can.

-Really?

Like, I don't know.

What do we got here?

I'll eat this, I promise.

-I will eat it.

-Let's do this.

So now it's almost like I'm making a little bit of a-- -It's a cute color.

-Yeah, it looks good.

-Looks good.

-Now let's go with another crepe.

I ripped the crepe.

-Oh, no!

-It's okay.

No one will see the middle.

-Yeah.

Tastes the same.

Just try to make it flat, not like mountain.

This is good.

-This is good?

-This is a good layer.

-All right.

Another crepe.

You gotta be gentle with this.

I notice you're very calm and you take your time.

You can't rush cake.

-You can't rush, but time is very important.

-Yeah.

Whata you got here?

Look at this.

-Fig?

Eww.

[laughter] -Figs?

I like a good fig.

-How is it, fig with mascarpone cream?

-There's a stem on it.

This next layer I call the fruit medley, and it's like a cup of dried fruit.

Can you help me?

-Yep.

-You're not supposed to touch your mouth on the towel.

-Nope.

-It's like a fruit snack, kinda like a fruit pie.

-This is invention.

-Another "you hide that mess" with another crepe.

-Mm-hmm.

That's a beauty.

-Don't worry.

I won't put your label on it, because God forbid anyone sees this cake.

And then we have, what are those, Turkish apricots?

Let's do it.

There's no way you did 16 when you did yours.

-How many more do you have?

-I feel like I have like 30 here.

There's just no way.

It never ends.

-Yeah.

-How long does it take you to make a traditional good tiramisu cake?

-Millecrepe?

Just to layer it, like about three minutes.

-How long?

-Three minutes.

-Three minutes?

That takes you three minutes to layers 16 layers of this cake?

-Yeah.

-Maybe I'm talking too much?

-Yeah.

Talk too much.

Chop, chop.

-I'm gonna kick it up here, guys, so I can do it in three minutes, even though I've been doing this probably for ten.

So we have my beautiful cake here.

Let me just go around the outsides.

She claps.

Thank you.

This is a coffee cream, and you put like a big scoop.

I don't want to waste this, because this is-- -Just go crazy.

-I use the lazy Susan, let it do the work.

-Mm-hmm.

-Look at that.

So that's that.

Then with a little bit of sugar and stuff.

Cocoa?

-Cocoa powder.

-Cocoa powder.

I'll just use a little because I don't want to overdo it.

I liked the way you tapped it here.

-Very good.

-Yeah, this part I got.

Then I think it was the white-- the white powder.

This is a snowball sugar?

-Snow sugar.

-Snow sugar.

And what I heard was it doesn't melt.

-It doesn't melt.

-That's nice.

All right.

Well, I'm really proud of this, guys.

I don't about you.

I need a fig, one fig though.

It needs to go on top like a little cherry.

And then the big reveal, everyone.

-Oh, it's something hard inside.

[laughter] [indistinct] -I guess.

He's hard to cut.

-Who would have thought?

Wow.

I like that it's got layers.

-Yeah.

-Like me, it's got layers.

-This side is better.

I got stuck here with apricot, I think.

So I'll say I'll give it 2 out of 10.

-2 out of 10.

Not bad for a guy who's never done it before.

Why not show us what it's supposed to look like.

So that's what it's supposed to look like.

-Okay, now I'm going to slice mine.

Here you go.

-Wow.

Look at that.

Perfect ridges.

Everything perfectly done.

I give that a 10 out of 10.

-Thank you, Tommy.

♪♪♪♪♪ -Hi, my name is Takuya Ishida.

I'm the founder of nonprofit organization called Japanese American Association of Nevada.

We're introducing Japanese culture to Las Vegas.

Behind me, it's called mikoshi.

This is a temporary house for god to go out meet people.

Growing up in Japan, every fall there's a huge festival called mikoshi, and they carry mikoshi around town so that god can meet people.

And it was so exciting.

And now I live in Las Vegas.

And then I found out there is no mikoshi here in Las Vegas.

There are in San Francisco, New York, and Los Angeles, so I decided to bring mikoshi from Japan so people can enjoy and learn about Japanese culture.

So I wanted local people to carry the mikoshi.

It weighs about 1,000 pound, and I need 50 people.

And I went to the Fall Festival, I had only 30 people.

So we carry the small mikoshi, and the local people are carrying it.

After that, I had so many people came wanted to carry the big one.

So we ended up 50 people, and it was able to carry the big mikoshi at the festival.

And that was amazing to us.

It was like unbelievable.

In Japan, it's a honor to carry mikoshi.

Till somebody dies or quit, you don't be able to do it.

And that's the traditional stuff that the Japanese are doing.

I want a different way of doing it.

I want local people to enjoy, local people to understand the Japanese culture and enjoy carrying mikoshi.

And that's why I bought this mikoshi, too, I suppose.

So we train.

I had the Japanese people came and trained local people and able to carry the big mikoshi, which was amazing.

So I'm hoping more people will join us next time we do mikoshi festival.

Some people came and thanked me that we finally has mikoshi in Las Vegas.

So I'm glad that I can help to bring the Japanese culture to Las Vegas.

♪♪♪♪♪ -That's the show.

Watch more Vegas All In stories and moments whenever you want to.

Go online and search @VegasAllInPBS, and we'll see you there.

-I'm all in.

-You know, we're talking about Las Vegas.

So, yeah.

Yeah, I'm all in.