1 00:00:00,040 --> 00:00:03,240 You know, that's how we can do this is my favorite team to 2 00:00:03,280 --> 00:00:06,480 throw to show chefs and they never believe it. 3 00:00:06,480 --> 00:00:10,040 In that very pro, I can make risotto in 15 minutes and I only 4 00:00:10,040 --> 00:00:11,840 have to stir it three times. Explain. 5 00:00:11,880 --> 00:00:13,960 Hello, chefs. This is Chefs PSA, and I'm your 6 00:00:13,960 --> 00:00:16,720 host, Andre Natera. Today's guest is Brandon 7 00:00:16,720 --> 00:00:20,440 Harpster, certified Executive Chef, national corporate chef 8 00:00:20,440 --> 00:00:23,840 for Rational USA. Brandon was named Chef of the 9 00:00:23,840 --> 00:00:27,640 Year by the Nebraska Restaurant Association and currently leads 10 00:00:27,640 --> 00:00:30,040 culinary training programs nationwide. 11 00:00:30,280 --> 00:00:32,800 We're going to talk advanced cooking today, cooking with 12 00:00:32,800 --> 00:00:36,280 connected technology, real world applications with modern cooking 13 00:00:36,280 --> 00:00:40,680 equipment, how to make stocks, risotto and cook the perfect 14 00:00:40,680 --> 00:00:42,480 pecking duck. Stay tuned. 15 00:00:54,640 --> 00:00:59,080 Years ago, it was my first executive chef job and I was. 16 00:00:59,080 --> 00:01:04,640 What was this at? In Lincoln, NE Lincoln, NE And I 17 00:01:04,640 --> 00:01:06,720 was a chef at a Country Club. It was my first executive chef 18 00:01:06,720 --> 00:01:09,200 job. And you know, it's a lot to do. 19 00:01:09,200 --> 00:01:12,200 And we had the big Mother's Day brunch was coming up right that 20 00:01:13,160 --> 00:01:15,160 they're not even going to talk about Mother's Day brunch in 21 00:01:15,160 --> 00:01:17,760 general for the chefs out there, but they all know. 22 00:01:18,520 --> 00:01:21,120 But we, one of the things we always featured was steamship 23 00:01:21,120 --> 00:01:22,920 rounds. So we had to have to roast these 24 00:01:22,920 --> 00:01:27,200 and we roasted them into this old cook and hold type. 25 00:01:27,200 --> 00:01:30,960 I don't even want to call it the oven, just a cook and hold thing 26 00:01:30,960 --> 00:01:32,760 right? The big red box or whatever it 27 00:01:32,760 --> 00:01:34,080 was. Something like that, Yeah, We 28 00:01:34,080 --> 00:01:37,320 had two of them, the steamship rounds, one in each one. 29 00:01:37,320 --> 00:01:42,080 And always my concern was when you load it in there, it cooks 30 00:01:42,080 --> 00:01:43,640 to a certain temp and then it goes into hold. 31 00:01:43,960 --> 00:01:46,720 And you're always worried that is, it is everything to be OK in 32 00:01:46,720 --> 00:01:48,960 the morning because you're kind of screwed if you don't have it 33 00:01:48,960 --> 00:01:49,480 right. Yeah. 34 00:01:50,200 --> 00:01:52,480 So what happened was my biggest fear. 35 00:01:52,480 --> 00:01:54,760 And I always wanted to get up in the middle of night and go 36 00:01:54,760 --> 00:01:57,640 check, like drive out to the club and check it wasn't that 37 00:01:57,640 --> 00:01:59,080 far from where I live. But I didn't. 38 00:02:00,480 --> 00:02:05,960 And I walked in and one of the cooking holds, I went down like 39 00:02:05,960 --> 00:02:08,680 I just, it was just dead meat was spoiled. 40 00:02:09,080 --> 00:02:10,720 Open it up and it's just horrible. 41 00:02:10,720 --> 00:02:13,600 I think we probed. The meat is like a 90, you know, 42 00:02:13,640 --> 00:02:15,200 So we just sat at that temperature all night. 43 00:02:15,960 --> 00:02:17,360 Just fermenting. Just fermenting. 44 00:02:17,520 --> 00:02:23,360 Yeah. And so we had another one and it 45 00:02:23,360 --> 00:02:25,440 was fine in the other one. And then I had a backup one in 46 00:02:25,440 --> 00:02:29,000 the cooler still because we had another event the next week that 47 00:02:29,000 --> 00:02:33,200 also had that on the menu. So I start, we get the one we 48 00:02:33,200 --> 00:02:37,480 have it ready, it's good to go. I start breaking down the second 49 00:02:37,480 --> 00:02:40,040 my raw 1 into smaller pieces so I can start trying to get it 50 00:02:40,040 --> 00:02:44,720 cooked for when we need it. And so luckily I've trained as a 51 00:02:44,720 --> 00:02:46,720 butcher. So I it breaking it down as I 52 00:02:46,720 --> 00:02:50,280 can do it pretty quick. This whole steamship and I'm 53 00:02:50,280 --> 00:02:52,920 breaking it down and we're popping it in the convection 54 00:02:52,920 --> 00:02:55,880 oven trying to get it cooked. You know, it's not, it's and 55 00:02:55,880 --> 00:02:57,760 it's not the right way to cook it anyways, right, because you 56 00:02:57,760 --> 00:03:02,040 got to cook that low and slow. And then I next thing I know is 57 00:03:02,040 --> 00:03:03,480 the food starting to go out to the buffet. 58 00:03:04,080 --> 00:03:07,200 These pieces, these little chunks of now broken down 59 00:03:07,200 --> 00:03:12,880 individual muscles of the of the steamship round are cooking And 60 00:03:13,960 --> 00:03:17,320 what my sous chef comes back and he's just like white and I was 61 00:03:17,320 --> 00:03:20,800 like, what happened? He's like the steamship that we 62 00:03:20,800 --> 00:03:22,080 had cooked. He's like, it just fell on the 63 00:03:22,080 --> 00:03:26,640 ground like so they went to put it on the table and the bottom 64 00:03:26,800 --> 00:03:29,440 knuckle hadn't been cut off. So it was rounded on there and 65 00:03:29,440 --> 00:03:31,840 they sat it down standing up like weird what we always do. 66 00:03:32,080 --> 00:03:33,200 And it rolled right off the table. 67 00:03:33,200 --> 00:03:35,680 I mean, they're already guests coming in. 68 00:03:35,800 --> 00:03:37,600 You know, they were already starting to see because they 69 00:03:37,600 --> 00:03:40,800 always showed up early. So now I'm freaking out. 70 00:03:40,800 --> 00:03:44,160 So now I'm we're having to serve these pieces that are, you know, 71 00:03:44,160 --> 00:03:46,760 they're not cooked, You know, it wasn't definitely by far. 72 00:03:46,760 --> 00:03:48,880 I just like slice it really. It's like the piece that's 73 00:03:48,880 --> 00:03:51,640 cooked like well done on the outside and like raw on the 74 00:03:51,640 --> 00:03:52,360 center. Still, yeah. 75 00:03:52,360 --> 00:03:55,320 So it was just, it was just such a such a nightmare. 76 00:03:56,560 --> 00:04:01,360 And then so I've told this story to people before and with if I 77 00:04:01,360 --> 00:04:06,240 had been using one of our our icomvy pros, all right, we can 78 00:04:06,240 --> 00:04:08,640 have that connected to the Internet, be connected to 79 00:04:08,640 --> 00:04:11,320 connected cooking. And you could actually real time 80 00:04:11,320 --> 00:04:14,560 pull it up and look and see what the cooking stage is, where it's 81 00:04:14,560 --> 00:04:17,360 at, if it's in hold yet or any of those things. 82 00:04:17,360 --> 00:04:19,760 So I could have been checking and monitoring that, you know, 83 00:04:19,760 --> 00:04:21,720 in the middle of the night when I was laying awake, hoping that 84 00:04:21,720 --> 00:04:23,720 they were going to be everything was OK. 85 00:04:23,800 --> 00:04:25,320 Yeah, that would have solved my problem. 86 00:04:25,320 --> 00:04:27,720 I could have got it looked at it and saying, oh, something's 87 00:04:27,720 --> 00:04:29,120 wrong here. I got to, I got to get out 88 00:04:29,120 --> 00:04:31,160 there, you know, and get this and get this fixed. 89 00:04:31,200 --> 00:04:32,520 Yeah, the the technology is wild. 90 00:04:34,280 --> 00:04:37,320 Is there an option to set like an alarm so it'll alert you at 91 00:04:37,320 --> 00:04:39,040 home if there's a problem on your phone? 92 00:04:40,680 --> 00:04:42,280 Through some of the settings you can do that. 93 00:04:43,640 --> 00:04:44,840 It will alert you when it's done. 94 00:04:45,680 --> 00:04:49,440 So that's usually what I what I recommend for people to do is it 95 00:04:49,440 --> 00:04:52,880 tells you that it just sends you a note that you can, a push 96 00:04:52,880 --> 00:04:54,960 notification that says cooking's ended. 97 00:04:56,480 --> 00:04:59,520 And then you could go look and see if it's on hold or anything, 98 00:04:59,520 --> 00:05:01,880 you know, and then you could pull it up live and see if it's 99 00:05:01,880 --> 00:05:03,720 on hold. But you can set it up to get all 100 00:05:03,720 --> 00:05:07,320 the notifications or you could, it'll tell you, hey, it's time 101 00:05:07,320 --> 00:05:08,720 to load. If you're preheating, you going 102 00:05:08,720 --> 00:05:10,560 to the other room, it'll tell you it's time to load. 103 00:05:10,880 --> 00:05:13,480 You can walk back in, load and it'll tell you when it's done. 104 00:05:13,480 --> 00:05:16,240 So you can set all that up through your phone. 105 00:05:16,240 --> 00:05:19,560 Now, I have a lot of chefs. Their first question is how do I 106 00:05:19,560 --> 00:05:21,840 turn it off? Because they're getting a 107 00:05:21,840 --> 00:05:25,440 million notifications on their days off as people are cooking 108 00:05:25,440 --> 00:05:27,000 all day. But it's really easy. 109 00:05:27,000 --> 00:05:29,280 It's just one button. You go into the app and one 110 00:05:29,280 --> 00:05:31,480 button to turn it on. Notifications on, notifications 111 00:05:31,480 --> 00:05:32,840 off, just like any other app. Yeah. 112 00:05:33,320 --> 00:05:37,200 So it's very, very beneficial that way that you can always 113 00:05:37,200 --> 00:05:40,840 check and see where your products at and all of those 114 00:05:40,840 --> 00:05:42,640 things. Yeah, it's it's wild tech. 115 00:05:43,360 --> 00:05:47,400 I'm, I'm curious what got you into, because your career path 116 00:05:47,400 --> 00:05:50,400 is something that a lot of chefs are interested in. 117 00:05:50,400 --> 00:05:53,480 You know, they, they, they, they work the traditional kitchen, 118 00:05:53,480 --> 00:05:57,440 whether it's a hotel, Country Club or, or a restaurant, which 119 00:05:57,440 --> 00:06:00,160 you started as you know, working in traditional kitchens. 120 00:06:00,160 --> 00:06:03,160 And then at what point, how did you end up at rationale? 121 00:06:03,160 --> 00:06:05,720 Like what was that career transition like? 122 00:06:06,520 --> 00:06:09,840 Well, it's a little, I always said half of my career I've, 123 00:06:10,160 --> 00:06:13,560 I've been in the right place at the right time and kind of my 124 00:06:13,560 --> 00:06:15,320 path to rational was like that as well. 125 00:06:15,320 --> 00:06:20,400 So years ago I was teaching at a culinary school in, in Lincoln, 126 00:06:20,400 --> 00:06:26,680 NE and I was, we got, we did a big kitchen renovation of all of 127 00:06:26,680 --> 00:06:29,080 our spaces and I got in three rationales. 128 00:06:29,320 --> 00:06:31,600 I didn't know. I knew they were the best. 129 00:06:32,520 --> 00:06:34,840 And we wanted to, you know, I keep reading and staying up on 130 00:06:34,840 --> 00:06:39,040 trends of combi ovens are becoming very standard in, in 131 00:06:39,040 --> 00:06:40,640 kitchens and this use of technology. 132 00:06:41,440 --> 00:06:44,480 After doing all the research, rational kept popping up as the 133 00:06:44,480 --> 00:06:46,640 number one. So we got 3 rationals in. 134 00:06:47,160 --> 00:06:51,120 And when we came to get trained on it, there's a sales manager 135 00:06:51,120 --> 00:06:54,200 there at the time that said, hey, he needs a freelancer to 136 00:06:54,200 --> 00:06:55,720 do. We have a large freelance 137 00:06:55,720 --> 00:06:58,920 network all across the country called Rational certified Chefs. 138 00:06:59,440 --> 00:07:02,360 And what they do is they when you buy one of our products, you 139 00:07:02,360 --> 00:07:05,760 get a training with it. A rational certified chef comes 140 00:07:05,760 --> 00:07:08,520 to your location and does a free training with you and your 141 00:07:08,520 --> 00:07:11,000 staff. And so he said, hey, I'm looking 142 00:07:11,000 --> 00:07:14,720 for a he knew I was really, I got because once we got the, the 143 00:07:14,720 --> 00:07:16,920 rationals and I was like super geeked out on him. 144 00:07:17,240 --> 00:07:18,760 And he said, Hey, you seem to be really into this. 145 00:07:18,760 --> 00:07:21,120 Would you be interested in working as a freelancer for us? 146 00:07:22,320 --> 00:07:26,360 And I said, yeah, I'm always, I always liked the side hustle, 147 00:07:26,480 --> 00:07:31,000 you know, And so I started, I went to our headquarters just 148 00:07:31,000 --> 00:07:33,120 outside of Chicago, did the training. 149 00:07:33,120 --> 00:07:35,400 And then I started doing trainings in Nebraska, Iowa, 150 00:07:35,400 --> 00:07:39,320 kind of all the Midwest, got very involved with Rational 151 00:07:39,760 --> 00:07:41,400 state. I'd work like their trade shows 152 00:07:41,400 --> 00:07:43,040 with them, do anything they would need. 153 00:07:43,040 --> 00:07:44,720 I was always a yes man. If Rational asked me to do 154 00:07:44,720 --> 00:07:46,760 something, I said yes because I just like doing it. 155 00:07:47,560 --> 00:07:52,120 And it's what ended up that they, oh, I did that for about 5 156 00:07:52,120 --> 00:07:57,080 years and then they had a expansion of their corporate 157 00:07:57,080 --> 00:08:00,080 chef team. So, and the expansion happened 158 00:08:00,080 --> 00:08:03,000 to be for the central region and that's the part of the country 159 00:08:03,000 --> 00:08:06,440 that I lived in. So I applied they obviously I 160 00:08:06,440 --> 00:08:10,480 was very, I knew, I knew a lot of the people are rational 161 00:08:10,480 --> 00:08:12,800 already. And so I was lucky enough to get 162 00:08:12,800 --> 00:08:16,240 the position and then six months later I was we expanded again. 163 00:08:16,240 --> 00:08:18,520 I was promoted and then moved to Chicago, so. 164 00:08:18,640 --> 00:08:19,560 Yeah. How many? 165 00:08:19,840 --> 00:08:21,120 Because I've met some of your team. 166 00:08:23,000 --> 00:08:27,240 How many people are on the corporate team as chefs? 167 00:08:27,240 --> 00:08:29,600 As chefs, as. Chefs and and what does that 168 00:08:29,600 --> 00:08:31,400 look like 'cause you mentioned like I don't know if you called 169 00:08:31,400 --> 00:08:32,640 them ambassadors or what you just. 170 00:08:33,200 --> 00:08:35,640 Are rational certified chefs. Yes, rational certified chefs, 171 00:08:35,640 --> 00:08:38,840 like what does that look like? So how many are are on the 172 00:08:38,840 --> 00:08:42,120 payroll, I should say, and then how many are kind of on the 173 00:08:42,120 --> 00:08:44,280 periphery? Kitchens are brutal right now. 174 00:08:44,320 --> 00:08:47,480 Everyone knows it, fewer people on the line, margins tighter 175 00:08:47,480 --> 00:08:50,480 than ever, and somehow the expectations keep going up. 176 00:08:50,680 --> 00:08:52,400 There's just no room to miss anymore. 177 00:08:52,600 --> 00:08:55,160 I was talking to a chef recently who said the biggest stress 178 00:08:55,160 --> 00:08:57,400 wasn't the volume, it was the mental load. 179 00:08:57,760 --> 00:09:01,240 Babysitting, food, timing, everything perfectly, trying to 180 00:09:01,240 --> 00:09:04,240 be everywhere at once. And that's where equipment 181 00:09:04,240 --> 00:09:05,800 matters more than people want to admit. 182 00:09:06,080 --> 00:09:08,360 Rationals. Technology comes up a lot in 183 00:09:08,360 --> 00:09:11,680 those conversations. The Icon B Pro, the Iverio Pro 184 00:09:11,800 --> 00:09:14,840 overnight roast that don't need to be checked, custom programs 185 00:09:14,840 --> 00:09:17,600 for all your recipes, Consistency without hovering 186 00:09:17,840 --> 00:09:21,320 completely automated cleaning, monitoring everything from your 187 00:09:21,320 --> 00:09:24,160 phone, The list goes on. And what really buys you the 188 00:09:24,160 --> 00:09:27,040 headspace? Less standing over pans and more 189 00:09:27,040 --> 00:09:29,160 time to leave the kitchen instead of constantly putting 190 00:09:29,160 --> 00:09:31,520 out tiny fires when you're down to cook. 191 00:09:31,680 --> 00:09:34,720 When the prep list is rough, when the production ramps up, 192 00:09:35,000 --> 00:09:38,680 think rational. So our corporate chef team is 193 00:09:38,680 --> 00:09:40,120 soon to be 22 people. Wow. 194 00:09:40,440 --> 00:09:43,760 We're in the interview process for an open position right now. 195 00:09:43,760 --> 00:09:46,840 Oh, So what are we looking for? I'm serious. 196 00:09:46,840 --> 00:09:48,120 Like people listening, Like what would you? 197 00:09:48,120 --> 00:09:51,960 What's the ideal candidate? The ideal candidate for us is we 198 00:09:51,960 --> 00:09:56,120 want working experienced chefs. So we want people to have a big 199 00:09:56,120 --> 00:09:58,600 background that can walk into any kitchen or any customer that 200 00:09:58,600 --> 00:10:01,640 we that we have and help them with buying solutions. 201 00:10:01,640 --> 00:10:04,280 And to, to know how to do that, you have to be an experience, 202 00:10:04,280 --> 00:10:05,600 right? If you know, having, you know, 203 00:10:05,600 --> 00:10:08,920 been in those executive chef roles, CDC roles where you've 204 00:10:08,920 --> 00:10:12,160 really, you've done that. And also what really helps is 205 00:10:12,160 --> 00:10:17,960 having a mixed background to, you know, restaurants and hotels 206 00:10:18,280 --> 00:10:21,640 or country clubs or, you know, school food service or anything 207 00:10:21,640 --> 00:10:23,200 like that. You know, where you have some a 208 00:10:23,200 --> 00:10:27,240 very background, not just maybe not just in restaurants or not 209 00:10:27,240 --> 00:10:30,560 just in a Country Club, but having done a little bit right. 210 00:10:31,800 --> 00:10:33,840 And that that's what we're kind of looking for for ideal 211 00:10:33,840 --> 00:10:35,680 candidates. And then somebody that's, that's 212 00:10:35,680 --> 00:10:39,280 obviously a fan of the product, somebody that's a, a user, we 213 00:10:39,280 --> 00:10:42,920 want, you know, we want people that come in to already have, be 214 00:10:42,920 --> 00:10:46,320 able to share their experiences that they've had using it, what 215 00:10:46,320 --> 00:10:48,000 we call, you know, in the wild in the field. 216 00:10:48,520 --> 00:10:50,920 So that's what we're always looking for for our candidates. 217 00:10:50,920 --> 00:10:54,560 A lot of our candidates do like myself and some of the other 218 00:10:54,560 --> 00:10:59,280 people that you met start off as those freelancers, you know, 219 00:10:59,280 --> 00:11:02,560 because they're, they're the great feeder for our corporate 220 00:11:02,560 --> 00:11:05,800 chef team because they've, we've already done, we've already done 221 00:11:05,800 --> 00:11:07,640 all of their, a lot of their unit training. 222 00:11:07,760 --> 00:11:11,320 And so they're already super users of the combies anyways or 223 00:11:11,320 --> 00:11:14,960 the Iberio. So it really helps helps that 224 00:11:15,000 --> 00:11:16,120 so. Wow. 225 00:11:16,120 --> 00:11:19,400 So what is what is a day in the life for, for someone that's 226 00:11:19,400 --> 00:11:21,360 like, I want, I want there's people listen, there's people 227 00:11:21,360 --> 00:11:23,280 listening right now. They're like, I I want to do 228 00:11:23,280 --> 00:11:25,200 that. Yeah, your job sounds fun. 229 00:11:25,200 --> 00:11:28,160 And you know, I'm, I'm, I'm because everyone on the outside 230 00:11:28,160 --> 00:11:30,560 looking in always think, oh, every, every job that's not mine 231 00:11:30,560 --> 00:11:33,160 sounds fun. Yeah, you do it right. 232 00:11:33,920 --> 00:11:35,360 But what? What does a day in the life look 233 00:11:35,360 --> 00:11:38,600 like for you? Because I'm sure it's so 234 00:11:38,600 --> 00:11:40,560 different, right? It's so different, you know, 235 00:11:40,960 --> 00:11:44,240 from when you were chef at a Country Club to being chef at 236 00:11:44,240 --> 00:11:45,960 rationale. I'm sure your day-to-day looks 237 00:11:45,960 --> 00:11:47,560 completely different. Yeah. 238 00:11:47,560 --> 00:11:51,240 And every day is different too. And my role is you is is a 239 00:11:51,240 --> 00:11:53,960 little bit different. So we have two we have there's a 240 00:11:53,960 --> 00:11:56,640 few of us that are national corporate chefs that overs that 241 00:11:56,640 --> 00:12:00,240 are the managers of the of the the corporate chef team and then 242 00:12:00,240 --> 00:12:01,800 we have our regional corporate chef. 243 00:12:01,800 --> 00:12:05,600 So in my role, I'm based at our Home Office in just outside of 244 00:12:05,600 --> 00:12:09,560 Chicago and I handle all of the training that happens for all of 245 00:12:09,560 --> 00:12:13,200 those freelancers, for all of our employees, for all of our, 246 00:12:13,320 --> 00:12:17,240 you know, for customers as well. I'm not out in the field as 247 00:12:17,240 --> 00:12:20,680 much. Now our most of our corporate 248 00:12:20,680 --> 00:12:22,360 chefs where we call regional corporate chefs and they're 249 00:12:22,360 --> 00:12:25,000 spread out across the country. We have 6 regions. 250 00:12:25,560 --> 00:12:29,760 There's two chefs per region. And those chefs, what they're 251 00:12:29,760 --> 00:12:34,080 doing is their customer support. Most of their role is customer 252 00:12:34,080 --> 00:12:36,560 facing. And it's it's customers that 253 00:12:36,560 --> 00:12:38,720 have already bought products, right? 254 00:12:38,720 --> 00:12:41,680 So it's just going out, helping them train, helping them get the 255 00:12:41,680 --> 00:12:44,520 maximum benefit out of their out of their products. 256 00:12:44,520 --> 00:12:49,160 So their day is travel. If you want to live a life on 257 00:12:49,160 --> 00:12:51,840 the road, that's a that's a good role for you. 258 00:12:52,920 --> 00:12:55,520 Travel is in those roles is about. 259 00:12:55,840 --> 00:12:57,360 You did that role. Though I did that role, Yeah, I 260 00:12:57,400 --> 00:12:59,600 did just for six months. I was in that role. 261 00:13:01,720 --> 00:13:04,720 And that role is you're, you're usually leaving on a Sunday 262 00:13:04,720 --> 00:13:06,760 night or Monday morning. You're getting home, you know, 263 00:13:06,760 --> 00:13:09,400 on the weekends. Do you like that the, the, the, 264 00:13:09,560 --> 00:13:10,920 the travel? I did it for a while. 265 00:13:10,920 --> 00:13:13,840 I was a corporate chef for a while and and I I didn't like it 266 00:13:13,840 --> 00:13:15,640 that that's why I didn't want to do it anymore because I don't 267 00:13:15,640 --> 00:13:18,360 want the constant room service and. 268 00:13:19,680 --> 00:13:20,760 It's fun at the beginning, right? 269 00:13:21,360 --> 00:13:24,960 And some people like it. I did enjoy it, but then I kind 270 00:13:24,960 --> 00:13:27,480 of had reasons why I wanted to be home more often, right? 271 00:13:27,480 --> 00:13:32,840 So it was, it was good and bad. You know, I wore the same, I 272 00:13:32,840 --> 00:13:35,640 said I wore the same clothes for like 3 months straight because I 273 00:13:35,640 --> 00:13:38,600 would come home, take the clothes down, wash them and put 274 00:13:38,600 --> 00:13:41,280 them right back in the suitcase to leave, you know, after the 275 00:13:41,280 --> 00:13:43,680 weekend was over. So they're traveling, but 276 00:13:43,680 --> 00:13:46,440 they're, you know, hitting a variety of different customers 277 00:13:46,440 --> 00:13:48,920 and it's customers that, you know, want some additional 278 00:13:48,920 --> 00:13:50,760 training or want some extra support. 279 00:13:51,920 --> 00:13:54,480 Sometimes that is sales support of the sales team. 280 00:13:54,480 --> 00:14:00,000 But most of our most of our role is as a as customer facing and 281 00:14:00,000 --> 00:14:02,560 helping customers find solutions again and get that maximum 282 00:14:02,560 --> 00:14:04,400 benefit out of their out of their equipment. 283 00:14:04,400 --> 00:14:08,240 How much time is involved in doing research and development 284 00:14:08,760 --> 00:14:12,960 as in in your role and then also in the, in in the, in the 285 00:14:12,960 --> 00:14:15,800 regional chef's roles? It all kind of varies a little 286 00:14:15,800 --> 00:14:18,440 bit. Most of the honestly a lot of 287 00:14:18,440 --> 00:14:21,200 the research and development happens in the US does happen 288 00:14:21,600 --> 00:14:25,600 with me and my team, but that's not primarily what we do. 289 00:14:26,600 --> 00:14:28,800 Like I said, we we handle the training, we handle our 290 00:14:28,800 --> 00:14:30,800 facility. We have a very busy facility. 291 00:14:31,200 --> 00:14:34,360 We trained over 350 chefs last year came to our facility for 292 00:14:34,360 --> 00:14:38,120 training and it's multiple days of training, but we do some R&D 293 00:14:38,840 --> 00:14:42,560 in there. But you know, we're our Home 294 00:14:42,560 --> 00:14:47,680 Office is based in Germany and we have R&D, large R&D teams 295 00:14:47,680 --> 00:14:52,480 there in Germany. And then our Iberio is made in 296 00:14:52,680 --> 00:14:54,640 France. And so they have they have a 297 00:14:54,640 --> 00:14:56,920 very large R&D team there. I assume that. 298 00:14:56,920 --> 00:15:00,040 But we're always through connected cooking all of us as 299 00:15:00,040 --> 00:15:02,760 we cook, you know, we build recipes, we build cooking 300 00:15:02,760 --> 00:15:05,360 processes and we could put, we put all that on to connect to 301 00:15:05,360 --> 00:15:07,960 cooking all the time. So R&D is always kind of 302 00:15:07,960 --> 00:15:12,480 happening, but it just kind of happens maybe more by chance 303 00:15:12,480 --> 00:15:15,800 than by just now it's time to do R&D. 304 00:15:15,800 --> 00:15:18,640 It's we have something or somebody gets asked something 305 00:15:20,080 --> 00:15:21,440 how to do something and we haven't done it. 306 00:15:22,040 --> 00:15:23,200 That's where we start to work on it. 307 00:15:23,200 --> 00:15:25,960 We fit that in. As I was driving up to, you 308 00:15:25,960 --> 00:15:28,440 know, to the to do this podcast, I was talking to one of my 309 00:15:28,440 --> 00:15:29,880 friends on the phone. I was telling him, you know, 310 00:15:29,880 --> 00:15:32,760 we're going to talk and and he was saying, oh, yeah, they do 311 00:15:32,760 --> 00:15:35,240 this great thing. We'll, you know, if you have a 312 00:15:35,240 --> 00:15:37,920 rationale, they'll fly you up to Chicago and do training with you 313 00:15:37,920 --> 00:15:40,480 and stuff like that for chefs like, oh, that's what he's like. 314 00:15:40,480 --> 00:15:42,800 Yeah, ask him about that. And as we were talking about 315 00:15:42,800 --> 00:15:45,280 that, someone smacked me. I got into a car wreck. 316 00:15:45,280 --> 00:15:46,800 That's what I was just saying. It'll be. 317 00:15:46,920 --> 00:15:49,480 I literally got in a car wreck right before we recorded this 318 00:15:49,480 --> 00:15:51,440 podcast. It's it's crazy and you're 319 00:15:51,440 --> 00:15:53,360 pretty calm about it. That's what's that's very 320 00:15:53,360 --> 00:15:54,120 impressive. Yeah. 321 00:15:54,560 --> 00:15:57,200 But yeah, no, we have what we call a finishing and large 322 00:15:57,200 --> 00:16:00,080 volume Academy or that's one of the academies that we do that we 323 00:16:00,080 --> 00:16:05,240 bring chefs for training in, but we do academies all the time all 324 00:16:05,240 --> 00:16:07,240 over the country and where it's just about learning, it's just 325 00:16:07,240 --> 00:16:09,080 about. Chefs, is that open to basically 326 00:16:09,080 --> 00:16:10,800 anyone that that buys your product or? 327 00:16:11,320 --> 00:16:14,440 Yeah, the academies, we post them online when we have them. 328 00:16:14,640 --> 00:16:18,480 And then a lot of times it's if it's happening out in the field, 329 00:16:19,360 --> 00:16:22,880 our sales manager or corporate chefs will, you know, talk to 330 00:16:22,880 --> 00:16:25,520 customers and let people know that this is this Academy is 331 00:16:25,520 --> 00:16:28,440 available. You know, there's, there's, we 332 00:16:28,440 --> 00:16:30,280 only can fit so many people in our kitchens. 333 00:16:31,160 --> 00:16:32,440 Yeah, but we, we definitely offer that. 334 00:16:32,440 --> 00:16:34,960 We we're all about education. You know, one thing with 335 00:16:34,960 --> 00:16:37,120 rational is we want to educate people. 336 00:16:37,120 --> 00:16:40,840 We want people to use our equipment to the Max and, and 337 00:16:40,840 --> 00:16:44,440 really get that benefit of how it can, you know, using our 338 00:16:44,440 --> 00:16:48,360 equipment and using it well can literally change chefs lives and 339 00:16:48,360 --> 00:16:51,720 how they and how they operate and how they they do things and 340 00:16:51,720 --> 00:16:53,560 give them time back into their day. 341 00:16:54,440 --> 00:16:57,600 So I always say we're not trying to replace cooks, we're trying 342 00:16:57,600 --> 00:17:00,000 to take the cooks that we have and make them more efficient. 343 00:17:00,560 --> 00:17:04,040 And tell me that's by using technology and not having to to 344 00:17:04,040 --> 00:17:06,079 monitor everything. Let that let that help you, 345 00:17:06,119 --> 00:17:08,960 right? So we're all about education. 346 00:17:08,960 --> 00:17:13,040 So if we do them regionally, we have several demo sites that we 347 00:17:13,040 --> 00:17:15,359 have all over the country. And then we have the ones where 348 00:17:15,359 --> 00:17:17,960 they come to Chicago as well. So those are all just through 349 00:17:17,960 --> 00:17:21,800 the through the connections. Usually at some point during, 350 00:17:22,839 --> 00:17:25,319 when you after you purchase your rational, you're going to see 351 00:17:25,319 --> 00:17:29,200 one of our sales managers that they're also very customer 352 00:17:29,200 --> 00:17:31,680 facing still you're going to see one of our corporate chefs or 353 00:17:31,680 --> 00:17:33,160 one of our rational certified chefs. 354 00:17:33,160 --> 00:17:36,400 And that's how people get invited or people know about 355 00:17:36,400 --> 00:17:39,240 those things that are coming up. For for people that are thinking 356 00:17:39,240 --> 00:17:44,160 about whether whether it's whether it's rational or another 357 00:17:44,160 --> 00:17:48,600 similar company and they're looking to become a corporate 358 00:17:48,600 --> 00:17:51,960 chef or a regional chef. If you were to sell them on it, 359 00:17:51,960 --> 00:17:55,480 would you say that the you having been a chef in, in the, 360 00:17:55,480 --> 00:17:59,680 in the field and they're now doing this quality of life 361 00:17:59,680 --> 00:18:01,920 better, pay better? What are some of the some of the 362 00:18:01,920 --> 00:18:06,240 perks that are in that role? You know, some of the perks are, 363 00:18:07,160 --> 00:18:09,600 you know, really some of that quality of life is there, right? 364 00:18:09,600 --> 00:18:14,120 You travel a lot in in some of the regional roles, but you're 365 00:18:14,120 --> 00:18:16,640 still home on the weekends. You know, for the most part, 366 00:18:16,640 --> 00:18:18,920 there's a few weekends, you know, mixed in and out of there. 367 00:18:18,920 --> 00:18:22,520 But, you know, the company, NRA, it's just coming up. 368 00:18:22,520 --> 00:18:26,120 That's my Super Bowl. Yeah, I have to oversee all of 369 00:18:26,120 --> 00:18:27,480 our cooking that happens at that. 370 00:18:28,120 --> 00:18:33,000 And it's my show. So I organized that one and it's 371 00:18:33,000 --> 00:18:35,320 coming up and it's, we were talking about it before we came 372 00:18:35,320 --> 00:18:36,600 in here and I'm already stressed about it. 373 00:18:37,040 --> 00:18:41,080 But you do when you do those weekends, though, you get those 374 00:18:41,080 --> 00:18:44,440 days back, you know, So that's, you get a lot more. 375 00:18:44,560 --> 00:18:49,560 There's a lot more benefits to it, you know, all the insurances 376 00:18:49,560 --> 00:18:53,440 and all of that stuff, right? 401K, etcetera, etcetera. 377 00:18:53,600 --> 00:18:55,640 Yeah, you typically in in larger corporate environments, right? 378 00:18:55,640 --> 00:18:59,280 Exactly, exactly. And you, you know, like most of 379 00:18:59,280 --> 00:19:03,240 my days are, you know, daytime hours, you know, I'm usually, 380 00:19:03,560 --> 00:19:06,520 I'm usually leaving the office, you know, between 5:00 and 5:30 381 00:19:06,520 --> 00:19:08,360 every day. I get there early, but I leave 382 00:19:08,360 --> 00:19:09,800 early, too. I get to leave early. 383 00:19:09,800 --> 00:19:12,320 I don't have to stay and work those nights and weekends 384 00:19:12,320 --> 00:19:14,800 anymore. I get, you know, we get holidays 385 00:19:14,800 --> 00:19:16,320 off. It still feels weird to sit at 386 00:19:16,320 --> 00:19:17,360 home on New Year's. Eve Yeah. 387 00:19:17,440 --> 00:19:19,560 You're not worried about Mother's Day steamship rounds 388 00:19:19,560 --> 00:19:20,480 anymore? Yeah, I don't have to worry 389 00:19:20,480 --> 00:19:22,160 about that anymore. And if I do have to cook those, 390 00:19:22,160 --> 00:19:25,000 which we cook a ton of things overnight, I'm always, I can 391 00:19:25,000 --> 00:19:27,560 always check it at any time I want to because I can check it 392 00:19:27,560 --> 00:19:29,440 from, I can roll over and check it from my phone while I'm 393 00:19:29,440 --> 00:19:30,800 asleep and go back to sleep. Do you? 394 00:19:30,800 --> 00:19:34,600 Do you miss it the other side? At times, at times, you know, 395 00:19:36,120 --> 00:19:38,680 you know, I get to be as creative as I want to be still 396 00:19:40,040 --> 00:19:42,760 and I still get a you know, I get to cook a lot. 397 00:19:43,000 --> 00:19:45,280 You know, we cook along with our customers a lot. 398 00:19:46,520 --> 00:19:49,920 But I like to educate. I was in corner education before 399 00:19:50,200 --> 00:19:52,520 I I took in. It was one of my jobs before I 400 00:19:52,520 --> 00:19:55,040 came to this one. But yeah, I missed the 401 00:19:55,040 --> 00:19:57,680 day-to-day sometimes. But I think, I think if I did a, 402 00:19:58,280 --> 00:20:00,600 you know, a couple couple line shifts, I would say yeah, I. 403 00:20:01,120 --> 00:20:03,520 You don't miss it that much. You know, it's, you know, this 404 00:20:04,200 --> 00:20:07,000 I'm, you know, getting a little older now and it's hard. 405 00:20:07,000 --> 00:20:09,000 You know, this restaurant just is hard on your body, right? 406 00:20:09,080 --> 00:20:12,480 It beats you up, you know, and and that's also again, another 407 00:20:13,960 --> 00:20:20,360 thing by looking at equipment is not having to have have it be so 408 00:20:20,360 --> 00:20:22,040 hard on your body a little more ergonomic. 409 00:20:22,360 --> 00:20:24,680 You know, I you know, we talked about with our Ivario Pro. 410 00:20:25,360 --> 00:20:28,280 So for people that don't know what that is, because I I think 411 00:20:28,280 --> 00:20:33,160 everyone knows when you know, rational is like a it's its own 412 00:20:33,160 --> 00:20:34,160 word. Everyone said, oh, put in the 413 00:20:34,160 --> 00:20:36,400 rational. But it it it's not just the 414 00:20:36,400 --> 00:20:40,600 rational, but people don't say put it in the Ivaria Pro is 415 00:20:40,600 --> 00:20:42,120 like, that's not the common lexicon. 416 00:20:42,120 --> 00:20:43,240 Yeah. So what is what is that? 417 00:20:43,240 --> 00:20:45,000 It's a tilt skillet. It's a tilt skillet, 418 00:20:45,560 --> 00:20:46,760 essentially. It's a tilt skillet. 419 00:20:46,880 --> 00:20:51,520 It's got a very unique heating system, so it heats very 420 00:20:51,520 --> 00:20:54,000 quickly. But it's your, it's a, it's a 421 00:20:54,440 --> 00:20:57,200 tilt skillet that has rational technology in it, right? 422 00:20:57,200 --> 00:21:02,600 So it's a product of ours and so it could do it till it could do 423 00:21:02,600 --> 00:21:04,080 everything a regular Tilt skillet could do. 424 00:21:04,080 --> 00:21:06,800 And then more because it also uses technology. 425 00:21:07,240 --> 00:21:10,160 It's got built, it's got a built in drain, It's got a built in 426 00:21:10,200 --> 00:21:12,920 water inlet. So, you know, I think about all 427 00:21:12,920 --> 00:21:15,480 those times where I had to lift like those giant pots of 428 00:21:15,480 --> 00:21:18,920 potatoes or pasta, you know, carry the water over to the 429 00:21:18,920 --> 00:21:21,160 stove because I never worked at a place that had a pot filler, 430 00:21:22,360 --> 00:21:24,280 you know, and then you got to carry it off and handle it all. 431 00:21:24,440 --> 00:21:28,680 We're now we have the, our tilt skillet has settings where you 432 00:21:28,680 --> 00:21:31,560 can set it to use a basket and it pulls it out when it's done. 433 00:21:32,720 --> 00:21:37,600 So it's a it, it's a, it can be, it can replace your, your steam 434 00:21:37,600 --> 00:21:41,520 kettles, your tilt skillets. It can be used as a deep fryer. 435 00:21:44,000 --> 00:21:46,000 What what's the largest size of this? 436 00:21:46,200 --> 00:21:47,600 40 gallons, 40 gallons? OK. 437 00:21:47,600 --> 00:21:49,640 So, so yeah, you can make a good amount of stock in there. 438 00:21:50,120 --> 00:21:53,080 Or you can make and the stock that comes out of it is, it's 439 00:21:53,080 --> 00:21:55,360 crazy how the stock comes out of it because it's so clear. 440 00:21:55,520 --> 00:21:57,480 Yeah. And that's the extended and 441 00:21:57,480 --> 00:21:59,480 forget a thing, right. We, we put it in before we go, 442 00:22:00,520 --> 00:22:03,680 it cooks the allotted, however long we set it to cook for. 443 00:22:04,000 --> 00:22:07,760 And then it is goes into a hole for the next morning, come in, 444 00:22:07,760 --> 00:22:10,000 open the lid. And then when you start pouring 445 00:22:10,000 --> 00:22:12,760 the stock out, it's amazing to see just how clear it is. 446 00:22:12,800 --> 00:22:15,040 Then you have another one correct that has microwave 447 00:22:15,040 --> 00:22:16,960 technology. Yes, we have the eye hexagon. 448 00:22:17,280 --> 00:22:20,840 That's our newest product. In in the chef group chat that 449 00:22:20,840 --> 00:22:22,000 I'm in, they were talking about the I hexagon. 450 00:22:22,000 --> 00:22:23,520 At the end of the day, they're like, oh, you got to get some 451 00:22:23,600 --> 00:22:26,640 game changer. It's a, it's, it's a real, real 452 00:22:26,640 --> 00:22:28,960 cool piece of equipment. So essentially it's a Icon B 453 00:22:28,960 --> 00:22:32,360 Pro, everything that the Icon B Pro can do, but it has the 454 00:22:32,360 --> 00:22:35,680 ability to have microwave technology added to it, adaptive 455 00:22:35,680 --> 00:22:37,840 microwave technology, so. So why would I need that as a 456 00:22:37,840 --> 00:22:39,120 chef? Just cook faster. 457 00:22:39,400 --> 00:22:41,880 OK, so it's like. Short ribs or something like 458 00:22:41,880 --> 00:22:44,920 that. No, yeah, I mean it'll cook them 459 00:22:44,920 --> 00:22:49,640 faster, but for most part what it's cooking places with high 460 00:22:49,640 --> 00:22:52,120 throughput. So it's, it's really, it's for 461 00:22:52,120 --> 00:22:56,240 those, those quick service places, you know, you're, you're 462 00:22:56,240 --> 00:22:59,360 firing quick sandwiches to order, you know, whatever you 463 00:22:59,360 --> 00:23:00,960 need. Usually that's more what it's 464 00:23:00,960 --> 00:23:03,400 geared towards, but you can still cook short ribs in it. 465 00:23:03,440 --> 00:23:03,840 Right. OK. 466 00:23:03,880 --> 00:23:05,920 Yeah. I'm just curious what the where 467 00:23:05,920 --> 00:23:08,360 the benefit of the microwave technology comes in for 468 00:23:08,360 --> 00:23:10,760 day-to-day applications. It's the speed, it's the speed. 469 00:23:11,360 --> 00:23:14,680 But the the cool thing is, is you know, there is a lot of 470 00:23:14,680 --> 00:23:19,520 speed ovens out there, but ours is still still an actual cooking 471 00:23:19,520 --> 00:23:23,560 system with all the benefits of an icon B pro being able to 472 00:23:23,560 --> 00:23:27,640 dehumidify the cabinet, add moisture, maintain all of that. 473 00:23:28,000 --> 00:23:29,800 Plus then now it has the addition to speed. 474 00:23:29,800 --> 00:23:31,360 So your food quality comes out a lot better. 475 00:23:31,360 --> 00:23:34,680 So you're getting the benefits of having a combi already, but 476 00:23:34,680 --> 00:23:37,680 now you have that adaptive microwave technology and it 477 00:23:37,680 --> 00:23:42,080 cooks it faster with and to give you better quality food in the 478 00:23:42,080 --> 00:23:42,880 end. So one. 479 00:23:43,040 --> 00:23:46,200 Of the things that the last episode, I don't know if it's 480 00:23:46,200 --> 00:23:48,280 the last episode because we're probably on several episodes 481 00:23:48,280 --> 00:23:50,080 ahead. But I did an episode with Dan 482 00:23:50,080 --> 00:23:55,080 Kennedy and we were talking about cooking duck and how most 483 00:23:55,080 --> 00:23:56,840 people don't know how to cook duck because it's it's 484 00:23:57,080 --> 00:23:59,280 undercooked. I mean it's, it's, it's, you 485 00:23:59,280 --> 00:24:01,560 know, rare duck is really tough or medium rare duck. 486 00:24:01,560 --> 00:24:03,240 Sometimes you want to get it closer to medium. 487 00:24:03,240 --> 00:24:08,320 But one of the things that I know that you've been working on 488 00:24:08,320 --> 00:24:10,080 this like the Peking duck thing, right? 489 00:24:10,800 --> 00:24:14,600 Yeah. So for people that wanted like a 490 00:24:14,600 --> 00:24:18,040 master class on how to use the rationale for for the perfect 491 00:24:18,400 --> 00:24:22,600 duck, can you walk us through what that process looks like? 492 00:24:22,760 --> 00:24:25,320 Yeah, You know, it's a, you know, the one that he's picking 493 00:24:25,320 --> 00:24:27,600 duck is it's got a you got to give it the time that it needs. 494 00:24:28,520 --> 00:24:30,760 So I have all this and I'm going to actually going to be it's 495 00:24:30,760 --> 00:24:33,200 going to be available on connected cooking probably by 496 00:24:33,200 --> 00:24:34,920 the end of the week. So I just got to add a couple 497 00:24:34,920 --> 00:24:38,520 pictures into it and then I get it, let it go live. 498 00:24:39,720 --> 00:24:43,760 So the whole process is there and but it's the, you know, the, 499 00:24:43,800 --> 00:24:47,440 the first step is getting a quality duck really matters. 500 00:24:48,680 --> 00:24:54,480 And I have a specific brand of duck that I work with and do a 501 00:24:54,480 --> 00:24:57,520 lot of work with them and their ducks are absolutely phenomenal. 502 00:24:57,520 --> 00:25:00,040 That's what got me into Peking duck anyways, was they donated a 503 00:25:00,040 --> 00:25:03,160 bunch of duck to this event and said we'll say we want to see 504 00:25:03,160 --> 00:25:04,600 Peking duck. I was like, OK, I better figure 505 00:25:04,600 --> 00:25:09,760 out how to make Peking duck. So we go through, we hang them 506 00:25:09,760 --> 00:25:12,640 in our cooler and let them dry. I even put an extra fan, a 507 00:25:12,680 --> 00:25:14,800 little battery powered fan before we get that skin dry. 508 00:25:14,800 --> 00:25:18,760 I dry them for two days and then it's kind of the, you know, very 509 00:25:18,760 --> 00:25:23,560 similar to the traditional process of we sew them up, use a 510 00:25:24,680 --> 00:25:27,360 inject them with the air, the air compressor to blow up the 511 00:25:27,360 --> 00:25:34,160 skin, release that and then I use our ivory O pro to they all 512 00:25:34,160 --> 00:25:37,080 get dipped back in boiling water, just tighten that skin 513 00:25:37,080 --> 00:25:40,040 back up. And then I use our our two one 514 00:25:40,040 --> 00:25:43,280 of our two pan models and so and the other side, other side, I 515 00:25:43,280 --> 00:25:48,600 have that glaze going. It's usually, you know, vinegar, 516 00:25:49,560 --> 00:25:50,600 you know, some kind of sweetener. 517 00:25:50,600 --> 00:25:53,360 A lot of times maltose. I use maltose and honey. 518 00:25:54,120 --> 00:25:57,880 So I like the Browning effect of it more and then some water. 519 00:25:57,880 --> 00:26:00,440 So I glaze them and then they go back in the cooler for a day. 520 00:26:01,080 --> 00:26:03,400 If you have the ability to have like a dry aging cabinet, that 521 00:26:03,400 --> 00:26:07,160 speeds that up and really gets really helps that process happen 522 00:26:07,160 --> 00:26:11,200 a little bit quicker. And then after that one day of, 523 00:26:11,440 --> 00:26:15,600 you know, drying overnight, it's a really easy process because 524 00:26:15,600 --> 00:26:18,480 we, we have them hanging and we load them. 525 00:26:18,720 --> 00:26:22,320 We hit the paking duck button and it tells us when it's 526 00:26:22,320 --> 00:26:25,560 preheated and we load them and usually they take about an hour. 527 00:26:26,320 --> 00:26:29,120 Depends on the size of the unit that you're using and then how 528 00:26:29,120 --> 00:26:34,760 many you have in the cavity. But I've cooked 24 picking ducks 529 00:26:34,760 --> 00:26:38,280 at one time in our largest unit and they come out, they're just 530 00:26:39,400 --> 00:26:41,000 perfect. They're perfect. 531 00:26:41,680 --> 00:26:47,840 I had a chef that was a Chinese chef that came in earlier this 532 00:26:47,840 --> 00:26:50,920 year and he's been cooking picking duck for 30 years. 533 00:26:51,360 --> 00:26:55,120 And by the time he was done, he came to the test in the office 534 00:26:55,120 --> 00:26:57,320 because everything about getting a combi told me they were done. 535 00:26:57,320 --> 00:26:59,560 He asked me about my process. He's like, what can I have your 536 00:26:59,560 --> 00:27:01,560 recipe? And so I was like, they're right 537 00:27:01,560 --> 00:27:03,840 here. So so you still get the glassy 538 00:27:03,840 --> 00:27:05,920 skin. And oh, yeah, the skin's like a 539 00:27:06,200 --> 00:27:07,840 cracker. You know, it's just perfect. 540 00:27:08,080 --> 00:27:10,640 Wow. Yeah, it's a, it's a very, you 541 00:27:10,640 --> 00:27:14,960 know, and it's very consistent too, because of the the 542 00:27:14,960 --> 00:27:17,240 technology in the unit. It's going to make adjustments 543 00:27:17,240 --> 00:27:21,720 to climate, to the temperature, all those things based on the 544 00:27:21,720 --> 00:27:25,320 readings that it takes of how much product is in there. 545 00:27:25,440 --> 00:27:29,240 So sometimes at that time might change, but I'm always going to 546 00:27:29,240 --> 00:27:32,960 get the same result whether I'm cooking 1 duck or 20 ducks, they 547 00:27:32,960 --> 00:27:36,200 all look the same because the unit will make those adjustments 548 00:27:36,200 --> 00:27:38,160 for me. So I don't have to do the 549 00:27:38,160 --> 00:27:41,680 thinking. And I always say it's, you know, 550 00:27:42,440 --> 00:27:45,560 everybody sometimes is afraid to use our intelligence chefs, you 551 00:27:45,560 --> 00:27:47,200 know, I know how we are, right? Yeah, yeah. 552 00:27:47,240 --> 00:27:49,120 Just set it at 3:00. 50 they wanted, well, they want and they 553 00:27:49,120 --> 00:27:51,480 want to be in control, right? They want to say, I want to, you 554 00:27:51,480 --> 00:27:54,040 know, set it this long and then change the humidity and do all 555 00:27:54,040 --> 00:27:56,520 this. And so my answer to that is I 556 00:27:56,520 --> 00:28:00,000 was like, well, you do you use a a map app when you drive in a 557 00:28:00,000 --> 00:28:01,160 city? You don't know and everybody 558 00:28:01,160 --> 00:28:03,920 says yes, It's like, so you don't question when to make a 559 00:28:03,920 --> 00:28:06,120 turn to you like no, you just turn when it tells you to turn. 560 00:28:06,520 --> 00:28:08,200 So basically it's the same thing in the combi. 561 00:28:08,200 --> 00:28:10,960 I want to tell it, I'm going to tell it using the intelligence 562 00:28:11,720 --> 00:28:14,280 what I want it to be in the end, and then the unit's going to 563 00:28:14,280 --> 00:28:16,560 take it from there. And for people that have never 564 00:28:16,560 --> 00:28:20,680 worked with one day, there's a lot of pre presets that come 565 00:28:20,680 --> 00:28:23,000 with it. So roasted chicken or eggs or 566 00:28:23,000 --> 00:28:25,800 whatever, right? Roasting a prime rib, for 567 00:28:25,800 --> 00:28:27,600 example. Yeah, it's all, it's all going 568 00:28:27,600 --> 00:28:29,360 to be. You're going to have a button 569 00:28:29,360 --> 00:28:31,400 for it, right? Yeah, for it, you know, it might 570 00:28:31,400 --> 00:28:36,040 not say, it's not going to say prime rib per SE, but it has 571 00:28:36,280 --> 00:28:38,200 those options in there. Yeah. 572 00:28:38,200 --> 00:28:42,040 So it comes pre loaded with the the icon V Pro and the Ivario 573 00:28:42,040 --> 00:28:46,680 pro and the I hexagon all come with preloaded cooking processes 574 00:28:46,680 --> 00:28:48,440 in those. And you can during those 575 00:28:48,440 --> 00:28:50,160 processes, you can make adjustments to it. 576 00:28:50,160 --> 00:28:52,320 If you want a little darker, you want a little browner, you want 577 00:28:52,320 --> 00:28:55,280 this temperature or that temperature have done this and 578 00:28:55,280 --> 00:28:59,200 then you can save it, name it, you know, Brandon's prime rib 579 00:29:00,200 --> 00:29:02,200 and you can put that in there. So then I'll next time I don't 580 00:29:02,200 --> 00:29:04,360 have to think about that. I can just hit I need to go to 581 00:29:04,360 --> 00:29:06,520 prime rib and and put it in there. 582 00:29:06,520 --> 00:29:10,480 And then every time you get that same even result, you know, for 583 00:29:10,480 --> 00:29:14,480 people that are using our equipment, like I said, all 584 00:29:14,480 --> 00:29:16,080 those processes come pre built in there. 585 00:29:17,680 --> 00:29:19,880 And if somebody needs to know what's the best process for 586 00:29:19,880 --> 00:29:22,640 that, we also have we talked about education. 587 00:29:22,640 --> 00:29:25,640 We have a chef line that you can call A-663-O6 chef. 588 00:29:25,640 --> 00:29:28,920 We said all the time, right, you can call us and it rings to our 589 00:29:28,920 --> 00:29:30,960 corporate chef team. And then we can, we can say, 590 00:29:30,960 --> 00:29:34,960 Hey, this is the best cooking path for that, that direction. 591 00:29:34,960 --> 00:29:37,920 And that's a that's a, the service is always there. 592 00:29:38,240 --> 00:29:40,320 We have people signed on the nights and weekends. 593 00:29:41,160 --> 00:29:42,480 So you can call and ask what's that? 594 00:29:42,480 --> 00:29:45,000 You know, simply like for the prime rib, for example, let's 595 00:29:45,000 --> 00:29:47,680 say prime rib, but it says low temperature roasting, right? 596 00:29:48,120 --> 00:29:50,160 Where that goes into a cook and then it goes into a hold if you 597 00:29:50,160 --> 00:29:53,240 wanted to. So we can, you know, tell people 598 00:29:53,240 --> 00:29:56,480 that that might be the best, best setting to use for this 599 00:29:56,720 --> 00:29:59,840 same thing in the Iberio Pro, you know, whether it they want 600 00:29:59,840 --> 00:30:02,920 to do a braise or a sauce, we can tell them how to do that. 601 00:30:02,920 --> 00:30:05,120 And a lot of times it's even got a search function. 602 00:30:05,400 --> 00:30:08,120 It's got a help button all right there on the screen. 603 00:30:08,520 --> 00:30:11,560 And that can can kind of send you in the right direction of 604 00:30:11,560 --> 00:30:13,200 what you need. Plus we're going to be there for 605 00:30:13,200 --> 00:30:16,560 training and all that. So that all comes pre built into 606 00:30:16,560 --> 00:30:20,000 the unit already. So you can it has so much 607 00:30:20,000 --> 00:30:24,160 capability already there, even to the point where you can set 608 00:30:25,680 --> 00:30:31,280 your rationals worldwide. So we have offices like we do 609 00:30:31,280 --> 00:30:33,600 here all over the country, all over the world. 610 00:30:34,280 --> 00:30:36,080 So we have a lot of what we call secondary. 611 00:30:36,080 --> 00:30:37,720 You can set a secondary cuisine on it. 612 00:30:37,720 --> 00:30:43,080 So I can add Chinese cuisine, but it still reads in English. 613 00:30:43,320 --> 00:30:45,640 And then I get extra settings aloud. 614 00:30:45,720 --> 00:30:48,520 You know, somebody asked me about can I cook sushi rice in 615 00:30:48,520 --> 00:30:50,120 there? So of course, like, what's the 616 00:30:50,120 --> 00:30:53,000 setting for it? It's sushi rice, but you got to 617 00:30:53,160 --> 00:30:55,120 bake Japan as the secondary cuisine. 618 00:30:55,120 --> 00:31:01,440 And then sushi rice pops up. You know, I like to do char soup 619 00:31:01,440 --> 00:31:04,480 pork. Same same thing you but then I 620 00:31:04,480 --> 00:31:06,960 just save it and then it's always in my in my save. 621 00:31:07,000 --> 00:31:09,760 You say char soup pork. I was doing an event in Dallas 622 00:31:09,760 --> 00:31:14,080 when I was a chef and char soup pork is one of these things that 623 00:31:14,080 --> 00:31:17,920 I'll, I can't eat to this day really, because I was doing an 624 00:31:17,920 --> 00:31:20,560 event for like 500 people and I was serving char soup pork. 625 00:31:21,080 --> 00:31:25,000 And I had an SUV at the time and I had all the char soup pork 626 00:31:25,000 --> 00:31:27,400 stacked up in the back and it sloshed everywhere. 627 00:31:27,760 --> 00:31:32,080 So all the sauce from the char sou and it's sticky, right, and 628 00:31:32,120 --> 00:31:34,600 soaked into the carpet of my, of my car. 629 00:31:34,960 --> 00:31:36,960 And so, you know, I don't know how long I kept the car, but 630 00:31:36,960 --> 00:31:40,520 let's just say for the next four years, every day, no matter how 631 00:31:40,520 --> 00:31:43,920 many times I cleaned it, every day was char suit pork in my car 632 00:31:44,360 --> 00:31:46,320 on my hour drive to and from from. 633 00:31:46,400 --> 00:31:47,520 Work. Don't even smell it. 634 00:31:48,320 --> 00:31:51,120 Actually, just just talking about it, I can smell char suit 635 00:31:51,120 --> 00:31:52,760 pork. I bet, I bet. 636 00:31:53,240 --> 00:31:55,880 But I, I think what's interesting about, you know, for 637 00:31:55,880 --> 00:31:57,440 a lot of chefs that are listening right now, there's so 638 00:31:57,440 --> 00:32:02,400 much that you could do, but there's a lot that I want to ask 639 00:32:02,400 --> 00:32:05,120 you to kind of geek out a little bit for, for my own 640 00:32:05,120 --> 00:32:09,760 understanding, but also for the audience like I have, I have 641 00:32:09,760 --> 00:32:11,360 chef questions. And I would say, OK, so if you 642 00:32:11,440 --> 00:32:13,840 don't mind, I'm going to put you on the spot like, like these are 643 00:32:13,840 --> 00:32:16,920 some questions I have. So if I had duck and you know, 644 00:32:16,920 --> 00:32:18,800 we were talking about cooking duck properly, One of the 645 00:32:18,800 --> 00:32:21,840 challenges that a lot of chefs have is they want a dry aged 646 00:32:21,840 --> 00:32:23,520 duck, right? For, for a lot of reasons. 647 00:32:23,520 --> 00:32:26,880 One, you're going to get that, that funk on the on on on it, 648 00:32:26,880 --> 00:32:28,920 but also you're going to dry out the skin, which is going to lead 649 00:32:28,920 --> 00:32:35,040 to a nicer, crispier skin. Now, I'm sure there's probably 650 00:32:35,040 --> 00:32:38,360 not a specific setting for that particular instance, but I'm 651 00:32:38,360 --> 00:32:42,160 sure there's a way that maybe you could, you probably can't 652 00:32:42,160 --> 00:32:44,400 get the funk, but you could probably activate the dry aging 653 00:32:44,400 --> 00:32:47,040 process in, in, in the, in the rational right. 654 00:32:47,920 --> 00:32:50,280 Like to, to dry out the skin a little bit before you hit the 655 00:32:50,280 --> 00:32:51,920 roast. Yeah, on the crown. 656 00:32:51,920 --> 00:32:53,400 I'm just saying crown, not not legs. 657 00:32:53,640 --> 00:32:55,960 Yeah. You know, and the easiest way to 658 00:32:55,960 --> 00:32:58,600 probably do that is when you're ready to do that. 659 00:32:58,600 --> 00:33:01,440 One thing that we've done is, I mean, we're not, we don't 660 00:33:01,440 --> 00:33:03,080 refrigerate, so we can only go so cold, right. 661 00:33:04,400 --> 00:33:09,120 And so the unit has the lowest setting in the combi of 86°. 662 00:33:10,480 --> 00:33:13,320 Usually it's lower than that, but it's just that's all that's 663 00:33:13,320 --> 00:33:18,960 the lowest it reads What I do with that, and I'll do the same 664 00:33:18,960 --> 00:33:22,320 thing with for chicken as well, is I you know, I know I'm ready 665 00:33:22,320 --> 00:33:24,560 to cook it. So I'm going to put it in and 666 00:33:24,560 --> 00:33:28,880 I'm going to put it on dehydrate, you know, for 1520 667 00:33:28,880 --> 00:33:30,720 minutes. And what that does that's 668 00:33:30,720 --> 00:33:33,200 pulling out all that moisture and it starts to dry out that 669 00:33:33,200 --> 00:33:35,720 skin a little bit. So you get a crisp like we. 670 00:33:35,760 --> 00:33:38,800 Used to stand there with a blow dryer right to blow dry the 671 00:33:38,800 --> 00:33:41,720 chicken or to or to blow dry the the dock or whatever because we 672 00:33:41,720 --> 00:33:43,440 didn't have enough time to dry it in the cooler. 673 00:33:43,720 --> 00:33:47,160 So for the people that don't have the ability to dry edge 674 00:33:47,160 --> 00:33:49,000 their ducks or whatever, and they have it on the menu and 675 00:33:49,000 --> 00:33:52,600 maybe it's a popular item and they, I heard an interview with 676 00:33:52,680 --> 00:33:55,120 Mario Carbone the other day on one of these podcasts where he 677 00:33:55,120 --> 00:33:57,120 was saying that he was dry aging ducks. 678 00:33:57,480 --> 00:34:00,360 Well, I think it was ducks across the street or something 679 00:34:00,360 --> 00:34:02,200 like that, or it was something that he was dry aging. 680 00:34:02,200 --> 00:34:05,000 But like maybe you don't have the ability to dry aged. 681 00:34:05,000 --> 00:34:07,360 So you turn on that setting that dehydrate. 682 00:34:07,360 --> 00:34:09,080 Yep, just for a quick fit. And then you want to go right in 683 00:34:09,080 --> 00:34:10,239 the cook afterwards, right? Yeah. 684 00:34:11,440 --> 00:34:13,159 So what we do is, is we'll do that. 685 00:34:13,159 --> 00:34:16,719 It'll be 1520 minutes. It dehydrates, it really pulls 686 00:34:16,719 --> 00:34:19,120 out all that excess moisture right off top of that skin. 687 00:34:19,760 --> 00:34:22,199 Pull it out, then go into your cooking process. 688 00:34:22,199 --> 00:34:24,600 Once it's preheated, put it back in and you're going to get a 689 00:34:24,600 --> 00:34:26,960 much crispier, much crispier skin. 690 00:34:26,960 --> 00:34:28,440 So you. Probably won't get the funk that 691 00:34:28,440 --> 00:34:30,840 you're looking for, but you'll get the crispiness of the of the 692 00:34:30,840 --> 00:34:31,880 dryer skin. Yeah, that. 693 00:34:32,120 --> 00:34:34,480 I mean, the funk's going to happen, you know, for dry agent. 694 00:34:34,480 --> 00:34:37,560 I just, you need time for that. There's no there's no way, no 695 00:34:37,560 --> 00:34:41,440 way around that one. But yeah, so it's a you can get 696 00:34:41,440 --> 00:34:43,560 that crispier skin. And I think that's kind of the, 697 00:34:44,000 --> 00:34:45,960 you know, that's like one of the best parts about cooking duck, 698 00:34:45,960 --> 00:34:48,080 right? It's like crispy skin is the 699 00:34:48,080 --> 00:34:50,520 best part. I, I love me too, but the skin 700 00:34:50,520 --> 00:34:52,199 is always like, that's what you got to have that. 701 00:34:53,080 --> 00:34:58,280 And I've even got it down where I tested enough duck breast for 702 00:34:59,360 --> 00:35:01,640 I know how to cook a breast out of the package. 703 00:35:01,720 --> 00:35:04,000 You know, where it comes out. It's perfectly done. 704 00:35:04,040 --> 00:35:08,000 I got the right setting for it. Skin is crispy every time. 705 00:35:08,640 --> 00:35:12,280 Another one that comes up often is like what I call Delta 706 00:35:12,280 --> 00:35:13,840 cooking. I'm not sure if that's the. 707 00:35:13,840 --> 00:35:15,520 Correct T. Delta T right. 708 00:35:15,520 --> 00:35:19,880 So I'm just going to use a a prime rib as an example and you 709 00:35:19,880 --> 00:35:22,520 want, you know, the temperatures going up while the temperatures 710 00:35:22,520 --> 00:35:24,480 coming down at the same time. So eventually it meets in the 711 00:35:24,480 --> 00:35:26,600 middle. So you get that perfect end to 712 00:35:26,600 --> 00:35:29,040 end medium rare, medium or whatever it is, whatever 713 00:35:29,040 --> 00:35:30,680 temperature you're trying to go for. 714 00:35:31,880 --> 00:35:33,720 But I'm sure that's probably more advanced because I'm 715 00:35:33,720 --> 00:35:36,800 thinking when I was learning this, it was 10 years ago. 716 00:35:36,800 --> 00:35:40,840 So I'm sure the I'm sure the delta T is much more efficient 717 00:35:40,840 --> 00:35:42,800 now. Yeah, you know, and delta T is a 718 00:35:42,880 --> 00:35:46,080 is a tricky subject. Usually people start asking me a 719 00:35:46,080 --> 00:35:49,720 lot about it, if they want to do it manually and they want to 720 00:35:49,720 --> 00:35:53,280 choose what the delta is. I say you got to do some 721 00:35:53,280 --> 00:35:55,640 research because if you say you're delta wrong, you run that 722 00:35:55,640 --> 00:35:57,880 risk of having to hang out in the temperature danger zone too 723 00:35:57,880 --> 00:35:59,080 long and you're going to get spoilage. 724 00:36:00,520 --> 00:36:05,600 But all of our low temperature kind of long cook time processes 725 00:36:05,600 --> 00:36:08,720 that we already have have a the automatic built in delta. 726 00:36:10,040 --> 00:36:12,560 So you don't even have to think about it again, it's going to 727 00:36:12,640 --> 00:36:15,520 make that decision and even that out. 728 00:36:15,520 --> 00:36:18,240 So that's why when I we cook prime rib a lot, because it's 729 00:36:18,240 --> 00:36:22,800 just so popular for so many of our customers, we pull it out, 730 00:36:22,800 --> 00:36:26,000 it's evenly cooked end to end because you can, you know, we 731 00:36:26,000 --> 00:36:29,120 look at the Hass of data that's on the the unit you can pull off 732 00:36:29,120 --> 00:36:32,320 through connected cooking or onto a USB stick just to see 733 00:36:32,320 --> 00:36:34,240 when it finishes cooking. But you could start to see that 734 00:36:34,240 --> 00:36:37,720 happen where it starts to come down so that they meet. 735 00:36:37,720 --> 00:36:41,120 So the cabinet temperature, I usually set mine to 131 cuz I 736 00:36:41,120 --> 00:36:42,720 want to even pink all the way across. 737 00:36:43,200 --> 00:36:46,600 And you can see that, you know, this goes up a degree. 738 00:36:46,600 --> 00:36:49,560 This comes down a degree. And they meet right at 1:31 and 739 00:36:49,560 --> 00:36:54,080 it's just like perfectly cooked, a much, much higher yield. 740 00:36:54,400 --> 00:36:56,280 You know, it's, it's money in your pocket. 741 00:36:56,880 --> 00:36:59,480 You know, we were talking with customers about doing Porchetta 742 00:36:59,480 --> 00:37:02,440 and I was telling them that I was like, he'll get a 15% higher 743 00:37:02,440 --> 00:37:08,560 yield by using that process and getting that that pre built 744 00:37:08,560 --> 00:37:09,600 delta. Know that you don't have to 745 00:37:09,600 --> 00:37:13,200 worry about it's going to it's going to know after it uses the 746 00:37:13,200 --> 00:37:16,840 temp internal temperature and the cabbage tips risk going to 747 00:37:16,840 --> 00:37:19,040 make that adjustment so that it gets that perfect result over. 748 00:37:19,040 --> 00:37:20,920 Time. And does it also factor in a 749 00:37:20,920 --> 00:37:24,520 resting period for for larger meat or let's say rack a lamb or 750 00:37:24,520 --> 00:37:26,440 something like that? Does it factor in a resting 751 00:37:26,440 --> 00:37:28,680 period so it's going to be more tender when it's time to carve 752 00:37:28,680 --> 00:37:29,400 it? Yeah. 753 00:37:29,400 --> 00:37:31,760 I mean it's, you know, usually when it when you're using those 754 00:37:31,760 --> 00:37:34,680 intelligent processes, it goes into a product where it's called 755 00:37:34,680 --> 00:37:37,840 maturing. I mean, that's essentially like 756 00:37:37,840 --> 00:37:39,320 the resting period. And by the way, for the 757 00:37:39,320 --> 00:37:40,480 audience, listen, I know some of this shit. 758 00:37:40,480 --> 00:37:41,840 I'm just playing for dumb for you. 759 00:37:43,720 --> 00:37:46,360 I'm asking the questions. Yeah, no, you're, I know all 760 00:37:46,360 --> 00:37:47,400 this stuff. Yeah, exactly. 761 00:37:47,480 --> 00:37:50,800 Of course, but no, so that it comes out rested, that maturing 762 00:37:50,800 --> 00:37:53,720 stage is the is essentially the resting period where it's making 763 00:37:53,720 --> 00:37:55,560 it more tender. And that's the other thing I 764 00:37:55,560 --> 00:37:58,160 like about it. It's ready to go when it's done, 765 00:37:58,160 --> 00:38:00,240 which tells you it's in hold. You can pull it out and start 766 00:38:00,240 --> 00:38:02,320 cutting right away. You don't have to, you know, 767 00:38:02,320 --> 00:38:05,760 whether and that be whether it's a, a brisket or a piece of prime 768 00:38:05,760 --> 00:38:08,440 rib or you know, any, anything that's been cooked overnight, 769 00:38:08,440 --> 00:38:11,440 it's ready to, it's ready to go. I had Jess Priles on. 770 00:38:11,440 --> 00:38:13,600 She's a, she's a meat scientist basically. 771 00:38:14,480 --> 00:38:16,680 And, and shoot, we, we had a good conversation about brisket. 772 00:38:16,680 --> 00:38:20,480 And like what's, what's really interesting about brisket is 773 00:38:20,480 --> 00:38:23,880 that the majority of the really interesting stuff, and you know, 774 00:38:23,880 --> 00:38:25,880 I'm paraphrasing what she said, the really interesting stuff is 775 00:38:25,880 --> 00:38:29,080 actually happening in the rest. But that's what people are not 776 00:38:29,080 --> 00:38:30,440 really factoring. And everyone's so concerned 777 00:38:30,440 --> 00:38:32,440 about the cook of the brisket, but everyone's kind of not 778 00:38:32,440 --> 00:38:36,120 discussing the resting part, which is probably doing more for 779 00:38:36,120 --> 00:38:38,520 the brisket. And in terms of a qualitative 780 00:38:38,520 --> 00:38:41,280 difference, separating some of the best briskets in the world 781 00:38:41,280 --> 00:38:42,800 from others, if that makes exactly Yeah. 782 00:38:42,880 --> 00:38:45,240 Exactly. And you know, we have the 783 00:38:45,240 --> 00:38:47,200 ability to smoke in our, in our units. 784 00:38:47,200 --> 00:38:50,840 It's an accessory that you can buy to add to your unit. 785 00:38:50,840 --> 00:38:53,000 It goes to almost all of our combis. 786 00:38:55,440 --> 00:38:59,360 And it's I, I press people a lot with some of the brisket that we 787 00:38:59,360 --> 00:39:02,120 pull out out of it. And I used to be a partner in a 788 00:39:02,120 --> 00:39:04,960 BBQ restaurant. So I've cooked my fair share of 789 00:39:04,960 --> 00:39:09,560 briskets over the years and it's pretty impressive how it how it 790 00:39:09,560 --> 00:39:12,240 comes out in the texture of it. And, you know, it's, it has 791 00:39:12,240 --> 00:39:13,760 those things, but it's never been wrapped. 792 00:39:14,320 --> 00:39:16,720 You know, you don't have to do all those extra steps. 793 00:39:17,280 --> 00:39:19,240 You know, you don't have to have somebody. 794 00:39:19,680 --> 00:39:22,520 I always say for, you know, first, you don't have to find 795 00:39:22,520 --> 00:39:24,880 that person to work overnight, you know, to make sure 796 00:39:24,880 --> 00:39:29,200 everything's, you know, that the fires are still going, you know, 797 00:39:29,200 --> 00:39:31,800 and, and that's the thing too is it's even if you want to have, 798 00:39:31,800 --> 00:39:34,000 you know, I'm never going to take say, you know, I'm sitting 799 00:39:34,000 --> 00:39:37,640 here in Texas right now and I'm never going to say you're a wood 800 00:39:37,640 --> 00:39:40,960 burning pit is, you know, don't use that offset smoker because 801 00:39:40,960 --> 00:39:43,640 that's what I started on, you know, just a stick burner. 802 00:39:45,200 --> 00:39:48,040 But there's always that point where you wrap the brisket, 803 00:39:48,400 --> 00:39:50,120 right? You're going to wrap it in the 804 00:39:50,120 --> 00:39:52,560 butcher paper because when people wrap it in foil, you 805 00:39:52,720 --> 00:39:53,920 know, whichever your preference is. 806 00:39:53,920 --> 00:39:56,160 And I don't judge anybody on what they what they wrap in. 807 00:39:56,680 --> 00:40:00,240 But having that once you, once you do the wrap and you put it 808 00:40:00,240 --> 00:40:02,760 back in the smoker, you're not getting any benefit of the 809 00:40:02,760 --> 00:40:04,000 smoker anymore. It's just cooking. 810 00:40:04,120 --> 00:40:05,760 You're not getting any more of that. 811 00:40:06,560 --> 00:40:10,240 Smoke flavor. So what I recommend for those 812 00:40:10,240 --> 00:40:13,400 places to do instead of having to the cost of burning the wood 813 00:40:13,720 --> 00:40:15,840 is when you're at that wrapping stage, you finish it in the 814 00:40:15,840 --> 00:40:18,160 combi, you know, take it off, finish it in there. 815 00:40:18,160 --> 00:40:20,400 You got all your smoke flavor on there, but then that's going to 816 00:40:20,400 --> 00:40:22,320 do that stage. You don't have to take the time 817 00:40:22,320 --> 00:40:23,720 to wrap. You don't have to take the time 818 00:40:24,080 --> 00:40:27,720 to do any of the rest because it's going to finish cooking and 819 00:40:27,720 --> 00:40:30,400 then go right into the rest. You know, that's what that's 820 00:40:30,400 --> 00:40:33,800 right, it you know, that's how we that's how we did it at our 821 00:40:33,800 --> 00:40:38,720 steakhouse that we also served brisket at was we finished them 822 00:40:38,720 --> 00:40:41,280 all and we smoked them on the the pit and then finished them 823 00:40:41,280 --> 00:40:44,200 all in the combi. But I can get a really good, you 824 00:40:44,200 --> 00:40:46,600 know, my my brisket. You can you open that door, You 825 00:40:46,600 --> 00:40:49,000 smell the smoke when it when I come in in the morning and I put 826 00:40:49,000 --> 00:40:52,480 that in and I go home like that's the last thing I do and 827 00:40:52,480 --> 00:40:55,200 it just cooks overnight and it's ready, waiting for me, ready to 828 00:40:55,200 --> 00:40:57,600 carve, you know, so I don't have to wait for that resting period 829 00:40:57,600 --> 00:40:59,520 either. It's just it's ready to, it's 830 00:40:59,520 --> 00:41:01,480 ready to sell and ready to eat so. 831 00:41:01,640 --> 00:41:04,960 So in most of the larger meat roasting formats, is that 832 00:41:04,960 --> 00:41:07,640 maturing phase already? Built. 833 00:41:07,640 --> 00:41:13,120 In interesting, one of the other things that's that's on my mind 834 00:41:13,120 --> 00:41:17,080 when it comes to using the rational is sous video cooking. 835 00:41:17,400 --> 00:41:20,080 So everyone right now, you know, sets up their their immersion 836 00:41:20,080 --> 00:41:23,000 circulator, they bag it, you know, they waste too much 837 00:41:23,000 --> 00:41:25,400 plastic. And that immersion circulator is 838 00:41:25,400 --> 00:41:28,840 great, but you know, it goes in a plastic like sand that's too 839 00:41:28,840 --> 00:41:31,840 small, especially when you're a busy restaurant and then the 840 00:41:31,840 --> 00:41:34,560 temperature drops because you have too much, too many pork 841 00:41:34,560 --> 00:41:35,760 chops in there or whatever the case. 842 00:41:35,760 --> 00:41:37,840 May be uneven cooking because it doesn't get it takes too long to 843 00:41:37,840 --> 00:41:39,480 get back out of here, yeah. Right, right, right, right. 844 00:41:40,360 --> 00:41:42,960 But that process can be simplified in the rational. 845 00:41:43,200 --> 00:41:45,520 And I, and I think a lot of people don't understand that it 846 00:41:45,520 --> 00:41:47,760 was one of those things that, you know, had this big 847 00:41:47,760 --> 00:41:49,560 beautiful, I was the chef of this place and we had this big, 848 00:41:49,560 --> 00:41:52,840 beautiful, rational. And I remember next to it, I'd 849 00:41:52,840 --> 00:41:54,800 have my circulator set up. And then one day someone said, 850 00:41:54,800 --> 00:41:56,480 why don't you just circulated? And there's like, wait, you 851 00:41:56,480 --> 00:41:58,040 could do that. Like, I don't know why. 852 00:41:58,120 --> 00:42:00,440 Too intuitive. Yeah, it didn't. 853 00:42:00,440 --> 00:42:02,720 Click Same thing for me. It didn't click, but yeah, just 854 00:42:02,960 --> 00:42:04,240 you could, you could do the same thing, right? 855 00:42:04,480 --> 00:42:07,320 You could, you could load up the whole, the entire, the entire 856 00:42:07,320 --> 00:42:10,720 rational. And Chef David Breeden was on 857 00:42:10,720 --> 00:42:14,840 here and he was talking about how he does, you know, his whole 858 00:42:14,840 --> 00:42:19,360 thing is time, precision time and temperature cooking, you 859 00:42:19,360 --> 00:42:21,920 know, at the at the perfect temperature for the right amount 860 00:42:21,920 --> 00:42:23,480 of time that you're going to get the perfect result. 861 00:42:23,480 --> 00:42:25,520 And then you're just going to go through the Browning process. 862 00:42:25,800 --> 00:42:27,040 But you could do that. You could, I mean, you could 863 00:42:27,040 --> 00:42:33,080 literally load up your your rational with lamb racks, steam 864 00:42:33,080 --> 00:42:36,040 it right, Eliminate the bags. You don't, you could eliminate 865 00:42:36,040 --> 00:42:40,000 that labor step and set it for that precise amount of time for 866 00:42:42,240 --> 00:42:44,920 and temperature. Are those settings already built 867 00:42:44,920 --> 00:42:46,240 in? A lot of that A. 868 00:42:46,560 --> 00:42:49,920 Lot of those are already built in there in, you know, and 869 00:42:49,920 --> 00:42:53,240 sometimes the settings are that's where I, I mentioned the 870 00:42:53,240 --> 00:42:56,360 chef line is give us a call because like when we do beans, 871 00:42:56,840 --> 00:43:01,200 we do them and using a meat setting, like we take dried 872 00:43:01,200 --> 00:43:03,520 beans out of water to them, put them in the combi, set the 873 00:43:03,520 --> 00:43:05,440 setting and go home. They're perfect the next day. 874 00:43:06,800 --> 00:43:10,320 But you know, for that case, for the, the proteins, yes, it's 875 00:43:10,320 --> 00:43:12,040 there, you know, there, it's going to be in there somewhere. 876 00:43:13,080 --> 00:43:17,120 And I use steamed fish for that one because I could use the 877 00:43:17,120 --> 00:43:20,360 probe and got great results because I listened to that 878 00:43:20,360 --> 00:43:25,400 episode and I had never thought about that of trying that, that 879 00:43:25,400 --> 00:43:29,480 technique where you you low temperature steam it and then 880 00:43:29,480 --> 00:43:31,680 pull it out, caramelize and sell. 881 00:43:32,040 --> 00:43:36,520 So it gives great results. You know, and if people still 882 00:43:36,520 --> 00:43:39,960 want to sous video, you know, traditionally with in a bag 883 00:43:39,960 --> 00:43:42,120 because maybe they want to put herbs or, you know, other 884 00:43:42,160 --> 00:43:43,920 flavorings that they want to infuse some of that flavor in 885 00:43:43,920 --> 00:43:47,560 there, then yeah, you can just put it right on right in the 886 00:43:47,560 --> 00:43:49,320 combi. That's the other thing with our 887 00:43:49,320 --> 00:43:52,720 Ivario Pro also, as you can use that as a sous video, it has the 888 00:43:52,920 --> 00:43:54,800 heating elements on the bottom, so it has a rack that gets 889 00:43:54,800 --> 00:43:56,600 inserted and you just pop your bags in there. 890 00:43:56,600 --> 00:43:58,200 It's got sous video settings already. 891 00:43:58,320 --> 00:44:02,080 Built into it so you could take the Ivario Pro, set the temp to 892 00:44:02,080 --> 00:44:05,720 I'm just making this up 135 Fahrenheit and then just just 893 00:44:05,720 --> 00:44:07,720 throw it in there and it's going to just keep that water 894 00:44:07,720 --> 00:44:09,080 temperature exactly the same for how? 895 00:44:09,200 --> 00:44:10,560 For extended period of time yeah. 896 00:44:10,840 --> 00:44:12,600 And it still, you know, some people. 897 00:44:12,600 --> 00:44:14,960 Talk about that and they're worried about, well, there's no 898 00:44:15,200 --> 00:44:20,160 water movement, right? And it there's water movement 899 00:44:20,160 --> 00:44:21,840 there, you just can't see it because the way our heating 900 00:44:21,840 --> 00:44:26,720 system works, it's got heating tiles in there and those all act 901 00:44:26,720 --> 00:44:29,440 independently from each other. So it almost kind of creates a 902 00:44:29,440 --> 00:44:32,200 wave effect. You know, that's how we can do 903 00:44:32,720 --> 00:44:36,240 this is my favorite thing to throw to show chefs and they 904 00:44:36,240 --> 00:44:38,960 never believe me. In the Ivaria Pro, I can make 905 00:44:38,960 --> 00:44:41,520 risotto in 15 minutes and I only have to stir it three times. 906 00:44:42,040 --> 00:44:43,640 Explain. You know, explain this 907 00:44:43,640 --> 00:44:45,040 blasphemy, right? Now I know, I know. 908 00:44:45,040 --> 00:44:46,320 I hope David Chang's not listening. 909 00:44:49,640 --> 00:44:54,920 Yeah, I had to explain this to two Italian chefs late last year 910 00:44:55,120 --> 00:44:57,800 and I got I got them to to believe. 911 00:44:58,520 --> 00:45:00,320 But also it has that we have a process in there. 912 00:45:00,320 --> 00:45:03,240 It's the risotto button, right? Could you use the intelligent 913 00:45:03,240 --> 00:45:06,600 process for risotto? And this, it starts off very 914 00:45:06,880 --> 00:45:09,160 similarly, right? You toast your, if you're having 915 00:45:09,160 --> 00:45:11,320 shallows of garlic or whatever your any vegetables in there. 916 00:45:11,320 --> 00:45:14,760 And then you're toasting your rice and with the ivory pro 917 00:45:14,760 --> 00:45:17,200 cooks with you along the way. So it's at there's a little 918 00:45:17,200 --> 00:45:19,000 question mark. It's saying are you fully 919 00:45:19,000 --> 00:45:20,360 seared? Which means are you fully 920 00:45:20,360 --> 00:45:22,440 toasted? You hit yes, it prompts you to 921 00:45:22,440 --> 00:45:24,640 deglaze. So then you deglaze. 922 00:45:24,960 --> 00:45:28,800 Yes, I've yes, I've deglazed. Then you Add all of your stock 923 00:45:29,400 --> 00:45:31,720 cold. That's what throws people off 924 00:45:31,720 --> 00:45:33,840 1st when they see me dump all the stock and they're cold. 925 00:45:34,360 --> 00:45:36,680 Put the core temperature probe in there so it has a second 926 00:45:36,680 --> 00:45:40,280 sensor to monitor it. And then you walk away and then 927 00:45:40,280 --> 00:45:42,720 it will start beeping and you come over there and you give it 928 00:45:42,720 --> 00:45:46,640 a stir. You walk away and it'll beep 929 00:45:46,640 --> 00:45:50,680 again and you usually stir it. And then the last stir is also 930 00:45:50,680 --> 00:45:53,080 when you calls refine, which is when you add your butter, cheese 931 00:45:53,080 --> 00:45:55,520 or any of your other things that you're added to at the end. 932 00:45:56,000 --> 00:45:58,560 But because of our heating system and those tiles acting 933 00:45:58,560 --> 00:46:01,720 independently, they almost create like a wave effect that 934 00:46:01,920 --> 00:46:05,560 pulls out the starch of the from the arboreal rice and gives it 935 00:46:05,560 --> 00:46:08,000 that creaminess. Like it's 100%. 936 00:46:08,920 --> 00:46:12,520 And you know, if anybody's ever tried to do risotto and volume, 937 00:46:13,360 --> 00:46:15,880 you know, it's, it's horrible to do in volume because you got all 938 00:46:15,880 --> 00:46:18,160 these rondos or whatever you however you're trying to cook it 939 00:46:18,160 --> 00:46:20,440 on. And this one, I get the same 940 00:46:20,440 --> 00:46:22,280 result every time. And I can do it, you know, 941 00:46:22,280 --> 00:46:25,360 depending on what size of model I have depends on how much I can 942 00:46:25,360 --> 00:46:27,960 make. But you can do it so easily, 943 00:46:28,160 --> 00:46:30,520 right? And consistently every time. 944 00:46:30,520 --> 00:46:33,000 Because you know, if I'm standing here making risotto and 945 00:46:33,000 --> 00:46:34,600 you're standing there making risotto next to me, ours are 946 00:46:34,600 --> 00:46:36,560 probably going to look a little bit different in hand. 947 00:46:36,560 --> 00:46:39,560 You know, how much we added, how quickly we had our stock, 948 00:46:39,640 --> 00:46:43,200 etcetera, etcetera, etcetera. We're now you can get it the 949 00:46:43,200 --> 00:46:46,760 same every single time because it's not it's it's cooking with 950 00:46:46,760 --> 00:46:49,040 you and interesting. So a lot of restaurants. 951 00:46:49,040 --> 00:46:54,440 Will take the risotto, let's say 8090% and then chill it and then 952 00:46:54,440 --> 00:46:56,240 put it in kits and on on the pickup. 953 00:46:56,240 --> 00:46:57,960 You know they're just they're just adding it, finishing it 954 00:46:58,360 --> 00:47:00,800 with whatever they choose to finish it with cheese, butter, 955 00:47:00,800 --> 00:47:05,200 whatever whatever is the is the ability with the Ivario pro. 956 00:47:05,200 --> 00:47:07,440 You could still do that. You can take to the 80% without 957 00:47:07,440 --> 00:47:11,680 it becoming too without it becoming too starchy where it's 958 00:47:11,680 --> 00:47:13,280 still going to pick up nicely. Yeah, yeah. 959 00:47:13,480 --> 00:47:15,040 You know it's a, it's a time based. 960 00:47:15,200 --> 00:47:20,760 Setting so it you, you could cook for as long as you tell it 961 00:47:20,760 --> 00:47:22,120 to. So yeah, all you'd have to do to 962 00:47:22,120 --> 00:47:25,760 do it that way would be cook it a little bit less time wise. 963 00:47:25,920 --> 00:47:30,920 And then also, you know, adjust if you're worried about the, you 964 00:47:30,920 --> 00:47:32,160 know, too much charge coming out of her. 965 00:47:32,160 --> 00:47:35,920 And I just maybe your your liquid ratio a little bit. 966 00:47:35,920 --> 00:47:37,640 So yeah, that can definitely been done. 967 00:47:37,640 --> 00:47:42,160 We've had customers do that. You know, the Ivario is it's one 968 00:47:42,160 --> 00:47:46,120 of the most versatile piece of equipment I've ever seen because 969 00:47:46,120 --> 00:47:48,000 it can just do so many different things. 970 00:47:48,000 --> 00:47:50,400 And it's all these solutions that you didn't think you had. 971 00:47:50,400 --> 00:47:53,400 I worked at a. It'll still burn shit, right? 972 00:47:54,280 --> 00:47:56,800 If you wanted to, yeah. Yeah, if you wanted to, you 973 00:47:56,800 --> 00:47:58,480 could. Burn Oh yeah, of course, but you 974 00:47:58,480 --> 00:48:01,360 know we had a customer that makes works for an athletic 975 00:48:01,360 --> 00:48:04,880 dining and made queso right that was a big pot. 976 00:48:04,880 --> 00:48:06,440 They made a big batches of queso all the time. 977 00:48:06,440 --> 00:48:09,920 They'd always burn half because they were using it in a manual 978 00:48:09,920 --> 00:48:12,600 function, just turning it on to pan fry and going. 979 00:48:13,200 --> 00:48:17,240 And I said use the sauce button and then check back in and how 980 00:48:17,240 --> 00:48:19,680 is the best case we've ever made didn't have any burn, you know, 981 00:48:19,680 --> 00:48:22,400 so using those processes because yeah, you can turn it into a 982 00:48:22,400 --> 00:48:24,680 what we call a flamethrower if you want to and you can burn 983 00:48:24,680 --> 00:48:28,680 anything. But if you use it correctly when 984 00:48:28,680 --> 00:48:30,640 it how it's designed to be used, you're not going to have that. 985 00:48:30,640 --> 00:48:31,760 You're not going to have that waste. 986 00:48:31,760 --> 00:48:35,080 And then it is a hell of a lot easier to clean up too, you 987 00:48:35,080 --> 00:48:37,520 know, are the way it heats in because it's not a non stick 988 00:48:37,520 --> 00:48:40,920 bottom, but because of how precise the heat is. 989 00:48:43,040 --> 00:48:45,760 You don't have that that stickiness scorching, that 990 00:48:45,760 --> 00:48:50,600 scalding when you it's amazing to dump, you know, however many 991 00:48:50,600 --> 00:48:53,520 pounds of beef in there for beef Stew and that sear stays the 992 00:48:53,520 --> 00:48:57,200 same the whole time or usually it dips down, right. 993 00:48:57,200 --> 00:48:58,560 We have always had power on demand. 994 00:48:58,560 --> 00:49:01,760 So you put that meat in there as senses that tile senses that is 995 00:49:01,760 --> 00:49:04,040 cold and kicks up the heat, right, right. 996 00:49:04,040 --> 00:49:08,880 You know, you could, even if you're making a reducing a stock 997 00:49:08,880 --> 00:49:11,640 down for a Demi, you can even turn off some of those tiles so 998 00:49:11,640 --> 00:49:14,240 that all your impurities go to that corner and they're really 999 00:49:14,240 --> 00:49:17,240 easy to scoop out. You know, that's because you 1000 00:49:17,240 --> 00:49:20,360 could turn it to set it in different zones so you can do up 1001 00:49:20,360 --> 00:49:22,360 to 4 zones. You don't have to put the pot a 1002 00:49:22,360 --> 00:49:24,240 little bit off. Off the off the burner anymore 1003 00:49:24,400 --> 00:49:26,520 That's that's exactly what you're you're doing or. 1004 00:49:26,520 --> 00:49:30,960 I can turn off the back burner or the back burner, the back 1005 00:49:30,960 --> 00:49:33,840 tiles. And if I am, you know, 1006 00:49:33,840 --> 00:49:37,840 rendering, you know, like when I make like clam chowder, I always 1007 00:49:37,840 --> 00:49:39,480 render some pork product in there, right? 1008 00:49:39,480 --> 00:49:41,920 And you always got to take that out while you. 1009 00:49:41,920 --> 00:49:43,160 Saute all the other. Ingredients. 1010 00:49:43,160 --> 00:49:45,080 Well, now I can just push that bacon to the back. 1011 00:49:45,080 --> 00:49:50,600 It's that heats not on and I could just keep cooking in the 1012 00:49:50,600 --> 00:49:52,400 front. But they do the same thing with 1013 00:49:52,400 --> 00:49:55,720 jambalaya. You could see if you divide it, 1014 00:49:55,880 --> 00:49:58,080 you know the pans by however many towels it has depend on the 1015 00:49:58,080 --> 00:49:59,800 size. If I know where the line is, 1016 00:49:59,800 --> 00:50:02,360 like on this table, if I crack an egg right on that line where 1017 00:50:02,360 --> 00:50:04,880 those two towels meet and this tiles on this towels off, only 1018 00:50:04,880 --> 00:50:06,520 this half of the egg is really going to cook. 1019 00:50:07,120 --> 00:50:09,040 This one will get a little bit of residual heat, but it's 1020 00:50:09,480 --> 00:50:12,960 pretty much a raw egg. So it's very, very precise. 1021 00:50:12,960 --> 00:50:16,160 And that's what makes it so much different than all the other 1022 00:50:16,160 --> 00:50:18,000 tilt skillets on the market because you're getting that, 1023 00:50:18,360 --> 00:50:21,480 that technology in there. Interesting one one of the other 1024 00:50:21,480 --> 00:50:23,880 questions I have. It's it's one of my least 1025 00:50:23,880 --> 00:50:28,520 favorite subjects is brunch or I don't I, you know, I haven't met 1026 00:50:28,520 --> 00:50:29,560 too many. Chefs that say, oh, I love 1027 00:50:29,600 --> 00:50:31,800 cooked brunch, by the way, It's a good business model, like I 1028 00:50:31,800 --> 00:50:32,720 understand. Why people do? 1029 00:50:33,120 --> 00:50:34,440 I understand why people do brunch. 1030 00:50:35,200 --> 00:50:37,680 My problem with brunch stems from the fact that you're 1031 00:50:37,680 --> 00:50:39,920 usually cooking dinner and then opening and cooking brunch if 1032 00:50:39,920 --> 00:50:42,640 you have two separate teams. Yeah, right. 1033 00:50:43,360 --> 00:50:46,000 Do all the brunch you want. Oh, it's exactly, exactly nobody 1034 00:50:46,000 --> 00:50:47,520 nobody wants. To be there doing brunch, right? 1035 00:50:48,280 --> 00:50:50,960 And it's just, and you know, it's on Sunday and usually 1036 00:50:50,960 --> 00:50:53,120 everybody had a good time on Saturday, right, right, right, 1037 00:50:53,120 --> 00:50:54,600 right. But but if you have an AM. 1038 00:50:54,600 --> 00:50:56,720 Team that's strictly focused on AM services. 1039 00:50:56,760 --> 00:50:58,600 Hey, more power to you set up your business. 1040 00:50:58,600 --> 00:50:59,480 I like brunch. I just. 1041 00:50:59,480 --> 00:51:01,040 Yeah, yeah, I love it. I love it as long as I'm off. 1042 00:51:01,040 --> 00:51:01,800 Right. Yeah, exactly. 1043 00:51:02,160 --> 00:51:04,480 But one of the, one of the, the frustrating things with brunch 1044 00:51:04,480 --> 00:51:06,840 is in, in most places, you know they have a ton of poachers, 1045 00:51:06,840 --> 00:51:08,720 right? So it's the, it's the, it's the 1046 00:51:08,720 --> 00:51:11,760 salmon Benedict, it's the spinach Benedict, it's the, the 1047 00:51:11,760 --> 00:51:14,480 smoked with, with eggs on top or whatever. 1048 00:51:15,800 --> 00:51:18,840 And I know, you know, places that I've run before, we would 1049 00:51:18,840 --> 00:51:21,200 circulate the eggs in an immersion circulator and then, 1050 00:51:22,200 --> 00:51:26,320 you know, get that, that, that, that onsen egg texture. 1051 00:51:26,320 --> 00:51:29,440 And then we just crack it, firm up the white and some, you know, 1052 00:51:29,440 --> 00:51:31,320 dip it really quickly into poaching water and then serve 1053 00:51:31,320 --> 00:51:33,760 it. But I don't know why I never 1054 00:51:33,760 --> 00:51:36,040 thought, well, can't you just do it in the in the rational? 1055 00:51:36,960 --> 00:51:38,280 Yeah, you can't. You know, it's just. 1056 00:51:38,280 --> 00:51:41,920 It's, it's, we have a, there's a poached egg setting on there and 1057 00:51:41,920 --> 00:51:44,320 essentially that's what it's designed for is to give you that 1058 00:51:45,280 --> 00:51:48,080 getting that egg to that texture where you're going to, you can 1059 00:51:48,080 --> 00:51:52,800 take it out, chill it and it'll be perfect on pickup and you can 1060 00:51:52,800 --> 00:51:54,360 do that. We just run it a lot of times we 1061 00:51:54,360 --> 00:51:56,320 crack it through a spoon in case there's any of that little bit 1062 00:51:56,320 --> 00:52:00,400 uncooked, kind of whitish, you know, on the outside. 1063 00:52:01,040 --> 00:52:03,560 Or a lot of times what we're doing, if we're doing it more a 1064 00:52:03,560 --> 00:52:08,000 la carte style because we have both products sitting there is 1065 00:52:08,000 --> 00:52:11,440 we just finished the eggs right in the Berio really quick just 1066 00:52:11,440 --> 00:52:15,120 to dip them because we have you can, and one of our, our two 1067 00:52:15,120 --> 00:52:17,760 smaller 2 band models we have you can have Porsche baskets in 1068 00:52:17,760 --> 00:52:21,040 it. So you can dump it in there real 1069 00:52:21,080 --> 00:52:23,720 quick and go. So someone could could set the 1070 00:52:23,720 --> 00:52:26,120 poach. Setting on the rationale keep 1071 00:52:26,120 --> 00:52:28,520 the eggs in the shell, right? So we're not, we're not removing 1072 00:52:28,520 --> 00:52:30,240 them from the shell. We're, we're putting them in the 1073 00:52:30,240 --> 00:52:32,240 shell. You're, you're cooking them for 1074 00:52:32,240 --> 00:52:33,880 the required amount of time that comes out. 1075 00:52:34,080 --> 00:52:35,160 You're chilling them if necessary. 1076 00:52:35,160 --> 00:52:37,200 And then for service, all you're doing is cracking that egg, 1077 00:52:37,440 --> 00:52:40,560 firming the white, selling it. Exactly, exactly. 1078 00:52:40,560 --> 00:52:41,680 Or some people will even just dip. 1079 00:52:41,680 --> 00:52:44,320 The whole egg in the shell still in there to firm up from that, 1080 00:52:44,320 --> 00:52:46,880 up a little bit, pull it out and go, you know, so there's, you 1081 00:52:46,880 --> 00:52:48,600 know, everybody has their own techniques for it. 1082 00:52:48,600 --> 00:52:50,560 But, you know, that was always the thing, yeah. 1083 00:52:50,560 --> 00:52:52,880 Getting, you know, poaching an egg, you don't think it's that 1084 00:52:52,880 --> 00:52:56,680 hard, but when you got to do it 200 times, right, you're going 1085 00:52:56,720 --> 00:52:59,880 to screw up some eggs and you have to change the water and all 1086 00:52:59,880 --> 00:53:01,440 of that. And I saw, you know, I've seen 1087 00:53:01,440 --> 00:53:04,280 videos of people poaching all these eggs on the stove and 1088 00:53:04,280 --> 00:53:06,360 there's a rational comedy tonight there, you know, where 1089 00:53:06,360 --> 00:53:07,360 they can be doing that. Yeah. 1090 00:53:07,480 --> 00:53:08,560 Yeah. Well, it's one of these things 1091 00:53:08,560 --> 00:53:12,120 that's like. You have this, this impressive 1092 00:53:12,120 --> 00:53:14,920 technology and and you just don't know everything that it 1093 00:53:14,920 --> 00:53:17,640 can do. And so so we just say, yeah, 1094 00:53:17,640 --> 00:53:19,640 we'll just poach it this way because I know how to do that. 1095 00:53:19,960 --> 00:53:20,800 Yeah, right. Exactly. 1096 00:53:20,800 --> 00:53:22,480 But we don't ever think like, oh, we have this. 1097 00:53:22,480 --> 00:53:23,400 Yeah. And that's what we're always 1098 00:53:23,400 --> 00:53:24,800 trying to share and we're always trying to. 1099 00:53:24,800 --> 00:53:27,000 Tell like let us let let this up. 1100 00:53:27,000 --> 00:53:29,920 It's just getting people the, you know, you guys need to start 1101 00:53:29,920 --> 00:53:31,520 like a rational TikTok page where. 1102 00:53:31,520 --> 00:53:33,280 You just do little. Well, we have a. 1103 00:53:33,440 --> 00:53:35,680 We have a a. Content page that's coming. 1104 00:53:35,680 --> 00:53:37,800 Actually, it's not. It's actually live now. 1105 00:53:38,160 --> 00:53:40,840 As soon as gets aren't promoted real quickly where we have 1106 00:53:40,840 --> 00:53:42,520 content. Yeah, do like here's 100 of 1107 00:53:42,520 --> 00:53:44,360 things you didn't know. The rational could do, and 1108 00:53:44,560 --> 00:53:48,120 that's through we have actually. We have a training app for that. 1109 00:53:48,240 --> 00:53:50,640 Yeah, we do have. It's called Rational Global. 1110 00:53:50,760 --> 00:53:52,880 If you type in rational into your search system, no matter 1111 00:53:52,880 --> 00:53:54,920 what you're on, you're going to get two things connected cooking 1112 00:53:54,920 --> 00:53:58,360 and you're going to get the training app. 1113 00:53:58,400 --> 00:54:00,760 And that training app takes you, it pulls up literally the 1114 00:54:00,760 --> 00:54:03,640 screen, the display, and you push on it and you push on that 1115 00:54:03,640 --> 00:54:05,120 button. It takes you to a video that 1116 00:54:05,120 --> 00:54:09,960 shows best practices for that on how to use it and or it explains 1117 00:54:09,960 --> 00:54:11,880 the settings kind of in a format. 1118 00:54:11,880 --> 00:54:14,400 So there's lots of options for that. 1119 00:54:14,400 --> 00:54:16,600 And it's just it's getting people to think differently. 1120 00:54:16,800 --> 00:54:18,840 Yeah, You know, like I said, chefs gets it in their ways. 1121 00:54:18,840 --> 00:54:20,440 And it's just like, it's differently. 1122 00:54:20,440 --> 00:54:22,920 It's efficient. It's efficient like in today's. 1123 00:54:22,920 --> 00:54:25,120 Day and age where where everyone's complaining that they 1124 00:54:25,120 --> 00:54:29,360 don't have enough staff, they don't have enough cooks, you 1125 00:54:29,360 --> 00:54:32,040 know, and it's like, hey, you have this piece of technology 1126 00:54:32,040 --> 00:54:34,880 that can alleviate a lot of stress from your day-to-day. 1127 00:54:34,960 --> 00:54:37,200 Yeah, it's use it exactly. We had one of my favorite 1128 00:54:37,200 --> 00:54:38,280 stories. Speaking of brunch again. 1129 00:54:38,760 --> 00:54:43,320 My, our vice president of culinary was working with the 1130 00:54:43,320 --> 00:54:48,520 customer and I showed them how we do our breakfast and he says 1131 00:54:48,520 --> 00:54:53,760 I can get, I can get rid of 2 cooks on my, on my for, for 1132 00:54:53,760 --> 00:54:55,120 brunch. And he's like, hey, we're not 1133 00:54:55,120 --> 00:54:56,800 trying to take anybody's job. He's like, no, they don't want 1134 00:54:56,800 --> 00:54:58,920 to be there anyways, you know, so it's just like that, right? 1135 00:54:58,920 --> 00:55:01,280 You're taking it you don't have enough people anymore. 1136 00:55:01,440 --> 00:55:03,280 You're reallocating your resources, right? 1137 00:55:03,280 --> 00:55:05,000 So you. Say, hey, you don't need them to 1138 00:55:05,000 --> 00:55:06,480 sit there in front of the eggs anymore. 1139 00:55:06,480 --> 00:55:08,800 You can now put on the poach setting and now they could be 1140 00:55:08,800 --> 00:55:10,600 doing some of the other things that are more important that are 1141 00:55:10,600 --> 00:55:14,720 going to really affect, you know, your outcome in the 1142 00:55:14,720 --> 00:55:17,000 restaurant. One last question I have when it 1143 00:55:17,000 --> 00:55:20,320 comes to cooking because I think this is an important one and 1144 00:55:20,320 --> 00:55:22,640 it's something that I heard recently but I haven't seen. 1145 00:55:23,280 --> 00:55:25,080 But when I heard, I was like, OK, that's interesting. 1146 00:55:25,880 --> 00:55:31,480 Someone said that they no longer make their stocks the 1147 00:55:31,480 --> 00:55:34,320 traditional way in a pot. They only do it in the overnight 1148 00:55:34,320 --> 00:55:38,200 in the combi oven. And I was like, OK, explain this 1149 00:55:38,520 --> 00:55:40,280 black magic because I really don't get it. 1150 00:55:40,760 --> 00:55:46,080 Yeah, it's, you know, it's. It's bulletproof right now. 1151 00:55:46,080 --> 00:55:48,200 I always say, people ask me what's the best way to cook 1152 00:55:48,200 --> 00:55:49,400 stock. I say which piece of equipment 1153 00:55:49,400 --> 00:55:50,680 do you have? Because they both do the same. 1154 00:55:50,720 --> 00:55:53,920 They both can make great stocks. But in the combi and there's a 1155 00:55:53,920 --> 00:55:57,120 lot of combis out there, right? A lot of our combis we push, we 1156 00:55:57,120 --> 00:55:59,040 put a lot about a lot of them in the market every year. 1157 00:55:59,440 --> 00:56:02,200 But yeah, we have a setting that we use. 1158 00:56:02,200 --> 00:56:04,760 It does, it's not called stock, it's called soft cooking. 1159 00:56:06,000 --> 00:56:10,280 But yeah, it basically gets the so people are just putting like 1160 00:56:10,680 --> 00:56:13,000 everything in a hotel. Pan basically, yeah, I used to 1161 00:56:13,000 --> 00:56:16,240 do that where I would. You know, and this was even 1162 00:56:16,240 --> 00:56:18,920 this, I was like, stock was one of my turning points because I, 1163 00:56:19,760 --> 00:56:23,080 you know, it was very trained, very classically, right by a 1164 00:56:23,560 --> 00:56:25,680 couple really good chefs that knew all the classical 1165 00:56:25,680 --> 00:56:28,640 techniques and all that stuff. And you know, the day I started 1166 00:56:28,640 --> 00:56:31,680 cooking, the first time I cook stock in a in a combi, I thought 1167 00:56:31,680 --> 00:56:34,520 this is OK, This is my world's changed now because I never 1168 00:56:34,520 --> 00:56:36,840 thought if you'd asked me two years ago if I was going to make 1169 00:56:36,840 --> 00:56:38,480 stock in a combat. I told you you're crazy. 1170 00:56:39,400 --> 00:56:43,200 This is like 8 years ago now. But yeah, I didn't even do my 1171 00:56:43,200 --> 00:56:44,960 brown stocks in there. I do it all in the same pan. 1172 00:56:45,280 --> 00:56:48,960 I would start off by roasting the bones and then I would add 1173 00:56:48,960 --> 00:56:51,800 the vegetables and roast those longer, caramelize those it 1174 00:56:51,800 --> 00:56:54,640 caramelize my tomato paste and then just add the water and my 1175 00:56:54,640 --> 00:56:58,280 aromatics to it, cover the bones and put them back in there on 1176 00:56:58,280 --> 00:57:01,720 that setting and wait, we'll go home, come in the next day. 1177 00:57:01,720 --> 00:57:04,880 My stock is done. And it's so clear because what 1178 00:57:04,880 --> 00:57:08,200 it does is it gets to whatever temperature you tell it you want 1179 00:57:08,200 --> 00:57:10,760 to get to, and then it holds at that temperature. 1180 00:57:10,760 --> 00:57:14,360 So if I want my stock to get to 206 and hold it, that 1181 00:57:14,360 --> 00:57:17,040 temperature, now I'm like, it's like steeping tea in there. 1182 00:57:17,680 --> 00:57:21,880 So you're just extracting all that flavor and you just get 1183 00:57:21,880 --> 00:57:24,880 amazing results. And I even, I always brown the 1184 00:57:24,880 --> 00:57:27,160 bones in those hotel pans because then I get all the, 1185 00:57:27,160 --> 00:57:29,960 yeah, all the fond, all the fond in there as well. 1186 00:57:29,960 --> 00:57:32,240 So you're not losing any of that. 1187 00:57:32,240 --> 00:57:34,760 So, yeah. So it's, it's a it's a crazy way 1188 00:57:34,760 --> 00:57:36,160 to do it. And it was something that I 1189 00:57:36,160 --> 00:57:38,320 never thought I would could be done. 1190 00:57:38,320 --> 00:57:40,440 And and you get a much more clear product. 1191 00:57:40,440 --> 00:57:42,720 Much more clear. Flavor significantly more 1192 00:57:42,720 --> 00:57:44,080 intense. Yeah. 1193 00:57:44,200 --> 00:57:46,000 I mean, I don't know necessarily more intense. 1194 00:57:46,000 --> 00:57:48,080 It depends on how good you were. Make a stock before. 1195 00:57:48,080 --> 00:57:53,040 Yeah, you get like, I don't notice any, like it's lacking 1196 00:57:53,040 --> 00:57:55,480 any flavor. Some people will take them and 1197 00:57:55,480 --> 00:57:57,640 cook them down just a little bit afterwards because the only 1198 00:57:57,640 --> 00:57:59,920 thing that happens is you don't have any loss. 1199 00:58:00,640 --> 00:58:02,480 Same amount of water that was in there at the beginning is going 1200 00:58:02,480 --> 00:58:05,280 to be in there at the end. Some people account for that, 1201 00:58:06,080 --> 00:58:09,720 right, right. That little bit of evaporation. 1202 00:58:10,760 --> 00:58:14,280 But I always like if you, especially if you're doing it in 1203 00:58:14,280 --> 00:58:16,480 the Ivario Pro, there's a boil down button so you can cook it 1204 00:58:16,480 --> 00:58:19,320 down just a little bit if you wanted to, to strengthen that 1205 00:58:19,320 --> 00:58:20,840 back up cuz you don't have the loss. 1206 00:58:20,840 --> 00:58:25,920 So your yield's much better. And my thing was I always had in 1207 00:58:25,920 --> 00:58:29,120 the restaurants, you know, we, you only have so much range 1208 00:58:29,120 --> 00:58:31,800 space. So like 1 restaurant is only on 1209 00:58:31,800 --> 00:58:33,600 the line. So we'd every night we'd have to 1210 00:58:33,600 --> 00:58:37,560 put up these big pots of stock on at the end after service. 1211 00:58:37,560 --> 00:58:39,720 Are you putting the whole stock pot in there or you putting no? 1212 00:58:39,720 --> 00:58:41,160 Are you putting hotel fence? Yeah. 1213 00:58:41,720 --> 00:58:44,120 But I, you know, I think of the how many times I walked in and 1214 00:58:44,120 --> 00:58:46,000 we had a big pot of water on there and the cooks either 1215 00:58:46,000 --> 00:58:48,760 turned it down too much or turned it or forgot to turn it 1216 00:58:48,760 --> 00:58:50,520 down. And I'm coming in at the 1217 00:58:50,560 --> 00:58:53,080 restaurant smells like carbon because it's basically what's 1218 00:58:53,080 --> 00:58:56,600 left or the stock smells like a swamp, you know, because it's 1219 00:58:56,600 --> 00:58:58,120 just, it didn't ever really cook. 1220 00:58:58,800 --> 00:59:00,280 So I don't have that loss anymore either. 1221 00:59:00,280 --> 00:59:03,480 So again, it's about making it be more efficient. 1222 00:59:03,480 --> 00:59:05,720 So that, and also you're going to have less waste. 1223 00:59:06,000 --> 00:59:11,080 And you know, I know, I said. You talk about the the swamp and 1224 00:59:11,080 --> 00:59:14,840 the smell of, of sometimes with sous video you got that too. 1225 00:59:14,840 --> 00:59:17,280 Like when you put like, you know, protein or whatever and 1226 00:59:17,280 --> 00:59:20,200 it's not seared or anything. It's and you're going a very low 1227 00:59:20,200 --> 00:59:22,200 temperature for a very low long time. 1228 00:59:22,200 --> 00:59:25,440 So short ribs is a good example. You're doing a 48 hour short rib 1229 00:59:25,440 --> 00:59:27,000 or something like that. And then when you finally open 1230 00:59:27,000 --> 00:59:29,960 it up, yeah, it's cooked right. But it has a smell to it. 1231 00:59:29,960 --> 00:59:31,560 Yeah, it has a little. Funk to it. 1232 00:59:32,680 --> 00:59:37,480 I've talked to chefs that, you know, they'll blast it with an 1233 00:59:37,480 --> 00:59:42,600 initial high heat to, to, to sanitize it, to pasteurize it. 1234 00:59:42,800 --> 00:59:46,280 So that way when they do open it up, it doesn't have that, that, 1235 00:59:46,280 --> 00:59:47,840 that funk. So, you know, maybe the 1st 5 1236 00:59:47,840 --> 00:59:53,240 minutes of the, of the, of the long temperature cooking is at, 1237 00:59:53,640 --> 00:59:55,560 you know, 190 or 212 or whatever, right? 1238 00:59:55,560 --> 00:59:57,280 So you're killing any bacteria on the surface. 1239 00:59:57,280 --> 00:59:59,720 So when you do open up the bag, you're not going to have that 1240 01:00:00,160 --> 01:00:02,040 smell, that purge, right? Yeah. 1241 01:00:02,040 --> 01:00:03,280 Exactly. Yeah. 1242 01:00:04,080 --> 01:00:05,200 And you could you could program that. 1243 01:00:05,560 --> 01:00:07,720 But we have a brace setting in the in the icon V. 1244 01:00:07,720 --> 01:00:10,320 Pro where it, it basically does that. 1245 01:00:10,320 --> 01:00:14,360 You put your short ribs in a pan and it's the first step is 1246 01:00:14,360 --> 01:00:15,840 searing them. So it's cleaning off all the 1247 01:00:15,840 --> 01:00:17,800 bacteria. It sears them for our you know, 1248 01:00:17,800 --> 01:00:21,000 you set how dark you want that sear to go and it tells you when 1249 01:00:21,000 --> 01:00:23,520 to add your liquids. You add your liquids and then 1250 01:00:23,880 --> 01:00:25,680 shut the door and it goes from there. 1251 01:00:26,200 --> 01:00:28,040 You know, and that's, we always get those it goes over. 1252 01:00:28,040 --> 01:00:31,640 We always recommend doing that overnight, and the only reason 1253 01:00:31,680 --> 01:00:34,120 we say go overnight is because let your third shift do the work 1254 01:00:34,120 --> 01:00:35,800 for you, right? We call the overnight cooking 1255 01:00:35,800 --> 01:00:39,080 the 3rd shift because then you have the equipment for available 1256 01:00:39,080 --> 01:00:42,960 use the rest of the day. You know, you can come in, take 1257 01:00:42,960 --> 01:00:44,440 those short ribs out, do whatever you need with them, and 1258 01:00:44,440 --> 01:00:46,680 then you have the combi still active the rest of the day. 1259 01:00:46,680 --> 01:00:48,960 Or you could be cooking so many other things instead of having 1260 01:00:48,960 --> 01:00:52,280 to be wrapped up just cooking one product all day. 1261 01:00:52,280 --> 01:00:54,120 Yeah. I mean, I mean a smart operation 1262 01:00:54,360 --> 01:00:55,600 one. Of the smartest operations that 1263 01:00:55,600 --> 01:00:58,640 I've ever popped into you know they had a that a time schedule 1264 01:00:58,840 --> 01:01:02,200 on their combi like OK from 3:00 to 5:00 at this soon as 5:00 1265 01:01:02,200 --> 01:01:06,720 opens up five to seven it's this and every every for the entire 1266 01:01:06,720 --> 01:01:09,080 week their prep schedule was in front of the combi so they knew 1267 01:01:09,080 --> 01:01:12,920 OK so it's 5:00 we got to we got to jump into you know eggs or 1268 01:01:12,920 --> 01:01:16,200 whatever the case may be it's like it was just always always 1269 01:01:16,200 --> 01:01:18,680 going yeah if you deep dive into it you can actually. 1270 01:01:18,960 --> 01:01:23,760 Program all that in now, Yeah, it's called a plan and you can 1271 01:01:24,040 --> 01:01:27,320 program that all in there. And this is where usually when 1272 01:01:27,320 --> 01:01:30,000 you want to do something at that level, that's where it's really 1273 01:01:30,000 --> 01:01:31,440 great to reach out to our corporate chef team, you know, 1274 01:01:31,440 --> 01:01:32,920 because we can come help you with that. 1275 01:01:33,520 --> 01:01:36,640 And you can have that plan where it tells you at this time you 1276 01:01:36,640 --> 01:01:38,320 want to start cooking this thing, it's going to alert you 1277 01:01:38,320 --> 01:01:40,760 that it's going to start. It'll be preheated and ready for 1278 01:01:40,760 --> 01:01:42,760 you to go at that time, you know, so you could build all 1279 01:01:42,760 --> 01:01:45,840 that in there. You know, the schedule way works 1280 01:01:45,840 --> 01:01:47,440 really well too. A lot of people have to do that. 1281 01:01:48,080 --> 01:01:52,040 I found people have to do that with the combi because they it's 1282 01:01:52,040 --> 01:01:54,720 in such high demand. You know, that was, I got asked 1283 01:01:54,720 --> 01:01:57,200 a question one time. I was doing a presentation and 1284 01:01:57,200 --> 01:02:00,080 this was when I was still a freelancer or rational certified 1285 01:02:00,080 --> 01:02:01,720 chef. I would do sales presentations 1286 01:02:02,240 --> 01:02:07,040 too and for them as a contractor and they would ask me like, 1287 01:02:07,040 --> 01:02:08,120 what's your problem with your copy? 1288 01:02:08,120 --> 01:02:10,520 I was like, the only problem I have is I only have one. 1289 01:02:10,880 --> 01:02:13,160 That's my problem. Because we had people waiting 1290 01:02:13,320 --> 01:02:17,560 like because we started using it so much that was always seem 1291 01:02:17,560 --> 01:02:21,040 like somebody, somebody's jostling to get into it to get 1292 01:02:21,040 --> 01:02:22,920 their work done. It's funny because. 1293 01:02:23,960 --> 01:02:27,520 One of my very first experiences with a with a rational were for 1294 01:02:27,520 --> 01:02:29,200 wreath. I know you don't like the term 1295 01:02:29,200 --> 01:02:30,120 wreath there. What do you? 1296 01:02:30,160 --> 01:02:32,200 What do you? This is what we call it for ours 1297 01:02:32,200 --> 01:02:33,360 is. Finishing, finishing, that's our 1298 01:02:33,440 --> 01:02:35,440 our term for we would do large banquets. 1299 01:02:35,440 --> 01:02:38,520 So you know, we can do. 1000 people, I don't remember what 1300 01:02:38,520 --> 01:02:39,960 the time was. I think it was like every 8 1301 01:02:39,960 --> 01:02:43,360 minutes you could put a whole rack in and out of of plates and 1302 01:02:43,360 --> 01:02:44,840 then it's just sauce garnish and go. 1303 01:02:46,040 --> 01:02:51,000 And it was just a major labor savings, time savings, stress 1304 01:02:51,000 --> 01:02:52,600 savings. It was always cooked perfect. 1305 01:02:52,600 --> 01:02:54,840 Plates were always hot. Put in the Pizza Hut bag 1306 01:02:54,840 --> 01:02:57,280 afterwards, right? Yeah, over the over thermal 1307 01:02:57,280 --> 01:02:59,560 cover goes on thermal cover to to make sure everything stays 1308 01:02:59,560 --> 01:03:01,680 hot. But yeah, it's, it's a game 1309 01:03:01,680 --> 01:03:04,000 changer. It's it's separating your 1310 01:03:04,000 --> 01:03:06,600 production from. Service, right, and you can do 1311 01:03:06,600 --> 01:03:10,240 the the work when you have time to do it instead of and you know 1312 01:03:10,240 --> 01:03:12,640 those big plate UPS like that and you're pulling, you know, 1313 01:03:13,080 --> 01:03:15,960 the valet drivers and the front desk people and none of them 1314 01:03:15,960 --> 01:03:18,840 want to be doing that right. So the place they start to look 1315 01:03:18,840 --> 01:03:23,520 kind of sloppy really quick and so, you know, and then you don't 1316 01:03:23,520 --> 01:03:25,160 have to sit in the hot box either because you know it. 1317 01:03:25,240 --> 01:03:27,440 And and not only that, but you don't have to like wait around. 1318 01:03:27,440 --> 01:03:30,040 Hey, they the the contact said to give it another hour. 1319 01:03:30,040 --> 01:03:31,160 They're still doing more speeches. 1320 01:03:31,160 --> 01:03:35,760 And it's like exactly exactly. You know, so there's lots of 1321 01:03:35,760 --> 01:03:37,680 options for too. You know, the other thing is, is 1322 01:03:37,680 --> 01:03:40,640 too is I don't have food that's, you know, plated. 1323 01:03:40,640 --> 01:03:43,000 I don't have a, you know, a wedding party for 400 people and 1324 01:03:43,000 --> 01:03:46,440 only 300 people show up, you know, So if I'm, you know, 1325 01:03:46,440 --> 01:03:48,680 you're talking to your banquet captain and they're saying, hey, 1326 01:03:49,400 --> 01:03:50,560 they don't have near as many people here. 1327 01:03:50,560 --> 01:03:53,280 You pull some plates back. That food is still perfect. 1328 01:03:53,440 --> 01:03:54,400 There's nothing wrong with it, right? 1329 01:03:54,400 --> 01:03:56,240 And you can reuse it for something else, right? 1330 01:03:56,800 --> 01:04:00,400 Instead of it going into the hot box to die and you know, because 1331 01:04:00,400 --> 01:04:02,200 then at the end of the night, nobody wants to eat it because 1332 01:04:02,200 --> 01:04:03,640 it's been sitting in a hot box for two hours. 1333 01:04:03,640 --> 01:04:05,480 You know, you can still serve it for staff and you can still do 1334 01:04:05,480 --> 01:04:07,880 whatever you want to it, but it's still perfectly good 1335 01:04:07,880 --> 01:04:09,320 because it's been properly cooked and chilled. 1336 01:04:09,320 --> 01:04:12,920 It just wasn't finished yet. So it's a great system. 1337 01:04:12,920 --> 01:04:16,760 So wrapping up, I. I want to ask you this question. 1338 01:04:16,760 --> 01:04:20,520 So if if this is your chefy question, if you had four chefs 1339 01:04:20,520 --> 01:04:21,880 that should be on Mount Rushmore for you. 1340 01:04:21,880 --> 01:04:25,400 OK, who are those 4 chefs that that you think are the are the 1341 01:04:25,440 --> 01:04:27,160 are the top four that influenced you as a chef? 1342 01:04:27,160 --> 01:04:31,720 OK, so including me. Never really. 1343 01:04:31,720 --> 01:04:33,400 Worked with any of these people, but these are the ones that I. 1344 01:04:33,400 --> 01:04:35,680 Always think had a big impact and that were ones that kind of 1345 01:04:35,680 --> 01:04:40,040 changed my the way I thought. One was Fergus Henderson from 1346 01:04:40,040 --> 01:04:41,240 St. John's Inn. 1347 01:04:42,240 --> 01:04:44,160 Most a tail pioneer, right? Yep, and once. 1348 01:04:44,160 --> 01:04:48,240 I read a article that was. On him in some magazine and then 1349 01:04:48,240 --> 01:04:50,760 just took this deep dive in the way he thinks in his 1350 01:04:50,760 --> 01:04:55,600 philosophies and all that was just so different, right. 1351 01:04:55,600 --> 01:04:58,680 And so then I started testing all of those bits and pieces and 1352 01:04:58,680 --> 01:05:00,840 found that I love to cook that cook those products. 1353 01:05:01,640 --> 01:05:08,640 So he's one probably Elaine Pasard, you know, just his 1354 01:05:08,760 --> 01:05:12,120 again, like reading his books and, you know, researching him 1355 01:05:12,120 --> 01:05:13,560 and seeing everything that he's done. 1356 01:05:13,560 --> 01:05:18,040 And, you know, I'm a a meat guy and for like, I just was shocked 1357 01:05:18,040 --> 01:05:20,280 at his restaurant, you know, and he took vegetables, right and 1358 01:05:20,280 --> 01:05:24,280 made it all about that. I have to say Marco pure white 1359 01:05:24,680 --> 01:05:27,440 because when I chef I was working for brought in a copy of 1360 01:05:27,440 --> 01:05:29,560 white heat and I was like, this looks like us. 1361 01:05:29,680 --> 01:05:33,880 You know, this is this is in the 90s, you know, and it was just 1362 01:05:34,120 --> 01:05:38,640 that book was also really again, just had a big a big influence 1363 01:05:38,640 --> 01:05:42,800 me and the way I thought. And then probably a standard 1364 01:05:42,800 --> 01:05:44,480 answer for my area would be Thomas Keller. 1365 01:05:44,800 --> 01:05:48,640 You know, when I first really got into this, he was setting 1366 01:05:48,640 --> 01:05:52,400 this new standard, you know, in the US for first chefs and how 1367 01:05:52,400 --> 01:05:56,960 restaurants could be. And, you know, I like the story, 1368 01:05:56,960 --> 01:05:59,720 you know, because he had, he ended up creating this, you 1369 01:05:59,720 --> 01:06:02,080 know, Landmark restaurant, but failed first, you know, but 1370 01:06:02,080 --> 01:06:05,360 stuck with it. And so I always thought that was 1371 01:06:06,040 --> 01:06:09,600 a great a great influence as well, You know, and everybody 1372 01:06:09,600 --> 01:06:11,360 has that book. You know, we went to we've been 1373 01:06:11,360 --> 01:06:13,360 visiting some restaurants around Austin and everybody has their 1374 01:06:13,360 --> 01:06:15,480 books out on their shelves. And you see that one and every, 1375 01:06:15,960 --> 01:06:18,040 everyone, everyone. And if you don't, you should. 1376 01:06:18,120 --> 01:06:19,320 Like exactly. Yeah, exactly. 1377 01:06:19,320 --> 01:06:21,600 Get the French Laundry Cookbook. What's wrong with you the new? 1378 01:06:21,600 --> 01:06:23,360 One's really good. The French Laundry, per SE. 1379 01:06:23,360 --> 01:06:24,120 I don't know if you've seen that. 1380 01:06:24,120 --> 01:06:25,960 I haven't. I've I've given that one to a 1381 01:06:25,960 --> 01:06:27,480 gift. To somebody, but I haven't 1382 01:06:27,520 --> 01:06:31,680 gotten it my myself. It's just I buy a lot of books 1383 01:06:31,680 --> 01:06:35,320 and I have a book storage problem right now so I haven't 1384 01:06:35,320 --> 01:06:37,880 bought that one. That one I would say is probably 1385 01:06:37,880 --> 01:06:41,360 my. It's, it's basically, I mean, it 1386 01:06:41,360 --> 01:06:43,240 obviously literally, right. I'm, I'm going to sound stupid 1387 01:06:43,240 --> 01:06:45,640 saying this, but it's basically the French Laundry version of 1388 01:06:45,640 --> 01:06:48,040 today, right? Because they've updated so much 1389 01:06:48,040 --> 01:06:50,720 of, you know, the, the, the big pot blanching and, you know, the 1390 01:06:50,720 --> 01:06:54,160 way that they're, you know, the way that they're brining fish 1391 01:06:54,160 --> 01:06:56,680 now or whatever the case may be. Like all all the things that you 1392 01:06:56,680 --> 01:07:01,080 were doing in French Laundry, you know, 2000 are now like, OK, 1393 01:07:01,080 --> 01:07:03,480 now we have the, the updated version and the new way that 1394 01:07:03,480 --> 01:07:05,000 we're doing things. So it's a great book. 1395 01:07:05,000 --> 01:07:06,520 I highly. Yeah, no, it's, it's great. 1396 01:07:06,520 --> 01:07:09,520 He's a A. Great guy and in all of his 1397 01:07:09,520 --> 01:07:13,080 kitchens guess what he uses for instead of ovens all of our 1398 01:07:13,080 --> 01:07:17,880 equipment so is a good we have a good relationship with with 1399 01:07:17,880 --> 01:07:23,600 history yeah last. Question if, if there's 1400 01:07:23,600 --> 01:07:28,160 something like if if you had like the the one secret that 1401 01:07:28,160 --> 01:07:30,760 everyone should know, like the one secret setting or the one 1402 01:07:30,760 --> 01:07:32,960 thing that not everyone thinks about that that you could cook 1403 01:07:32,960 --> 01:07:36,000 in the rationale that would blow people's mind. 1404 01:07:36,000 --> 01:07:38,880 What is it that is a that's that's a tough? 1405 01:07:38,880 --> 01:07:40,600 One, I'm going to give you a minute to think I could cut out. 1406 01:07:40,600 --> 01:07:42,960 I was thinking it's a. You know, there's so many 1407 01:07:43,280 --> 01:07:44,600 there's. So many different things for 1408 01:07:44,600 --> 01:07:49,080 that and a lot of it's pretty, you know, pretty simple. 1409 01:07:49,080 --> 01:07:53,160 But the things that throw people the most are simple things like 1410 01:07:53,480 --> 01:07:55,880 the octopus that we just put in there and don't have to check. 1411 01:07:55,880 --> 01:07:58,160 And it's comes out perfect texture every time. 1412 01:07:59,000 --> 01:08:02,680 But what's what's your octopus is is I guess it's an. 1413 01:08:02,680 --> 01:08:04,800 Octopus setting, right? Yeah, it's called Octopus. 1414 01:08:04,800 --> 01:08:05,720 It takes. It takes. 1415 01:08:05,720 --> 01:08:08,560 It through you pull it out, you chill it, carve it sear it and 1416 01:08:08,560 --> 01:08:11,480 it's you get that great char on it it's great. 1417 01:08:13,040 --> 01:08:16,080 You know, a lot of times mine is the is the simple things like 1418 01:08:16,080 --> 01:08:22,160 that blow people away are the we talked about earlier, braising 1419 01:08:22,399 --> 01:08:25,560 the all of those type of things that people don't think it's 1420 01:08:25,560 --> 01:08:27,840 going to turn out. Probably a crazy one that I 1421 01:08:27,840 --> 01:08:30,120 didn't think was going to work when I first heard about it. 1422 01:08:31,000 --> 01:08:35,680 And this is really this was the go to for for family meal at 1423 01:08:35,680 --> 01:08:38,319 places was we have a setting called pasta in sauce. 1424 01:08:38,319 --> 01:08:40,439 And this one throws you both people away where you put in 1425 01:08:40,439 --> 01:08:43,080 dried pasta water and your sauce and you stir it all together. 1426 01:08:43,080 --> 01:08:45,680 And it's one of the two things that has to get covered in the 1427 01:08:45,680 --> 01:08:48,120 combi. And you put the probe in, put 1428 01:08:48,120 --> 01:08:51,080 the lid on and put it in there and set it for the amount of 1429 01:08:51,080 --> 01:08:52,439 time that the pasta is supposed to cook for. 1430 01:08:52,880 --> 01:08:56,840 And it comes out and you stir it and you have this ready to go 1431 01:08:57,520 --> 01:08:59,359 pasta. And I, I was like, there's no 1432 01:08:59,359 --> 01:09:02,000 way this is going to work when I, I was in my initial training. 1433 01:09:02,279 --> 01:09:04,240 Yeah, it's great. You know, it's, it's perfect for 1434 01:09:04,240 --> 01:09:09,399 that, you know, for the, for the buffets, for the family meals, 1435 01:09:09,680 --> 01:09:12,880 You know, I, we show school food service as a big customer of 1436 01:09:12,880 --> 01:09:14,439 ours, right. And it's great for Mac and 1437 01:09:14,439 --> 01:09:15,760 cheese, right? Your Mac and cheese goes in and 1438 01:09:15,760 --> 01:09:20,040 you don't have to stir it, you know, So things along that all 1439 01:09:20,040 --> 01:09:22,080 you have to do is just take a little bit of R&D because every 1440 01:09:22,080 --> 01:09:24,560 sauce is different every, you know, to get your pasta and your 1441 01:09:24,560 --> 01:09:27,359 ratios figured out. But that's one thing that blows. 1442 01:09:27,359 --> 01:09:32,040 It shocked me when it came out, and it shocks a lot of people 1443 01:09:32,040 --> 01:09:33,439 because nobody ever thinks it's going to work. 1444 01:09:33,800 --> 01:09:34,960 Yeah, yeah, I got to see this in action. 1445 01:09:34,960 --> 01:09:36,319 As long as you do the ratios. Correct. 1446 01:09:36,479 --> 01:09:37,960 Yeah, and the, you know, people. Like how do I find out the 1447 01:09:37,960 --> 01:09:39,160 ratios? And it's like if you're on that 1448 01:09:39,160 --> 01:09:41,880 setting, hit the question mark and it tells you those ratios 1449 01:09:41,920 --> 01:09:44,200 right there. I want, I want you to send me. 1450 01:09:44,359 --> 01:09:46,200 The the social media page with all the 101. 1451 01:09:46,200 --> 01:09:49,000 I I want to see the pasta on there soon. 1452 01:09:49,120 --> 01:09:50,359 I like prove it. Prove it. 1453 01:09:50,439 --> 01:09:52,040 Yeah. Well, chef, if people want to 1454 01:09:52,040 --> 01:09:54,920 find you, where can they follow? Follow along and give you a 1455 01:09:54,920 --> 01:09:56,440 follow and see what you're up to. 1456 01:09:57,120 --> 01:09:58,600 Typically Instagram, which is my name. 1457 01:09:58,600 --> 01:10:04,400 Brandon dot Harpster And then it's, you know, rational USA is 1458 01:10:04,400 --> 01:10:09,000 the on on social media is where we put all of our a lot of our 1459 01:10:09,000 --> 01:10:14,440 content for for the US and then yeah, those are that's the best 1460 01:10:14,440 --> 01:10:16,440 place to the best place to find me. 1461 01:10:16,440 --> 01:10:18,760 Let's let's, let's, let's go cook some pasta, chef. 1462 01:10:18,880 --> 01:10:20,320 Let's do it. I'm always down. 1463 01:10:20,480 --> 01:10:21,360 Thank you. Thank you. 1464 01:10:21,760 --> 01:10:23,760 All right, that's the show. If you liked it, make sure you 1465 01:10:23,760 --> 01:10:24,560 leave. Five stars. 1466 01:10:24,560 --> 01:10:27,560 Nothing less than five stars. If you want more chef's PSA, go 1467 01:10:27,560 --> 01:10:30,120 to chefspsa.com. Get yourself some books. 1468 01:10:30,120 --> 01:10:32,280 Get yourself some merch including Culinary Leadership 1469 01:10:32,280 --> 01:10:34,680 Fundamentals and the Line Cook Survival Manual. 1470 01:10:34,680 --> 01:10:37,040 If you want early access to episodes, you can get them on 1471 01:10:37,040 --> 01:10:39,720 Spotify and Sub Stack by becoming a paid member. 1472 01:10:39,720 --> 01:10:41,800 The link is in the notes. We'll see you next week. 1473 01:10:41,920 --> 01:10:45,040 Hit the porno Music in the Kitchen mix. 1474 01:10:45,240 --> 01:10:48,800 It drop the chef Dallas no fiction stirring up the beats 1475 01:10:48,840 --> 01:10:52,440 heat enough the session listen close classes in session.