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Hello, everyone. 
You're lifting Two Chefs. 

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Piss a podcast. 
I'm your host on true that Tara.

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On today's episode, we're going 
to discuss mentoring. 

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Stay tuned. 
So, what have I been up to 

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before we get into mentoring? 
Let me give you a brief update. 

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What you may notice, if you 
might be listening to this, but 

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you also may be watching it. 
I'm in the market skill, studio 

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downtown Dallas. 
You can see the skyline behind 

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me, possibly drove up to Dallas.
Had a lot of fun. 

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I was recording and cooking 
Series yesterday and I was with 

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with cooking with Tim Maitland 
for Market skill and we were 

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doing. 
What would you make it home? 

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So if you're going to watch 
this, I know you chefs are doing

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the sale. 
It's not perfect, it's not a 

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restaurant setting. 
We rented out of ghosts, Kitchen

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went in there, did a little 
cooking demo on how you would 

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cook at home. 
So before everyone says you 

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didn't do this like you would in
a kitchen. 

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I understand that it's cooking 
how you would cook at home for 

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people at home. 
So no judgment because I know 

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how chefs are anyway. 
We had to cancel live-fire. 

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Unfortunately, we made the call 
whether or not Emily's, but I 

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was really looking forward to is
going to be my first ever 

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podcast where I have guessed. 
Normal is a solo podcast but I 

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thought for this one off, let's 
have some guests on had a great 

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lineup, unfortunately had to 
cancel and we talked about This 

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already on the last episode, but
hopefully soon, we'll have 

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guest. 
Maybe we're moving in that 

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direction, chest pass a podcast,
eventually, taking over the 

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world. 
Anyway, we digress. 

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Let's move on to Mentor. 
I started writing another book 

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but I got a little bit of 
writer's block, so I'm taking a 

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break, I'm calling it bad sous 
chef, it was going down One 

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path. 
Will most likely I'm going to 

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take it a different direction. 
So it might be a conversation is

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kind of what I'm thinking, a 
conversation between a chef and 

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a sous, chef, and maybe like a 
little Fictional conversation. 

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So we'll see where that goes. 
I am working on that. 

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The next thing I'm working on 
and I'll put this out. 

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Hopefully, the next couple of 
days. 

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I'm making a culinary dictionary
of like kitchen jargon words 

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that we use in the kitchen. 
I noticed that a lot of people 

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message me occasionally and ask 
me, what? 

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Certain words are that. 
I that I put in the caption on a

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chef's PSA. 
Postal. 

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The said, what is 86 made? 
And I'm realizing this is a lot 

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of information with a called The
Curse of knowledge. 

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A lot of information that I take
for granted, a lot of chefs take

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for granted is that we Know what
these terms mean. 

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But when you're a new cook in 
the industry that you might not 

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know what they mean and you 
might be too afraid to ask so I 

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thought about creating a short 
little compendium glossary of 

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terms dictionary for cooks and 
chefs. 

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That might be new to the 
industry and might not know the 

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jargon. 
Maybe you're coming from a 

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different country and you don't 
know or maybe you're just new to

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the business. 
So I'm going to put that up. 

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Give it away for free. 
I don't want anything for it. 

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I, this is something to benefit 
cooks and chefs are out there. 

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You can print it. 
You post in your kitchen, you 

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give it to new hires. 
Do what you will with it. 

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Let's talk about mentoring. 
I will say this. 

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I think every Chef needs a 
mentor and if you don't have a 

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mentor, I think you need to get 
one. 

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It's like having a cheat code in
the business. 

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A mentor should be someone in a 
position that you aspire to have

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getting a mentor early on in 
your career will be a game 

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changer. 
So I've been very fortunate in 

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the fact that I've had a lot of 
great mentors throughout my 

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career. 
My very first culinary school 

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instructor who also happens to 
be. 

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Culinary school director. 
Now we've remained in contact 

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since that day. 
So 27 years ago, I'm in his 

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class. 
He was my first chef and I was 

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his first student so we've 
remained in contact. 

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He was a great mentor for me and
he's helped me along the way. 

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Still to this day, still to this
day, he helps me as well. 

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I've had many chefs along the 
way, one of the my great chefs. 

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That mentored me. 
His name was Patrick Mitchell. 

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He's part of The Epicure will 
MasterChef Society, but he's 

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mentored me a lot and I owe a 
lot of who I am. 

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I am to him the teaching that he
taught me, he inspired me to go 

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into culinary competitions. 
A lot of rough lessons working 

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with him a lot of good lessons 
but someone that I admire a lot 

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but I've also had other mentors 
in industry and and business 

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that have helped me along the 
way. 

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And I've been fortunate that. 
I've I feel like I kind of got 

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lucky right? 
I do have some incredible 

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mentors and I'm a product of 
their knowledge and I'm hoping 

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one of my biggest things is I'm 
hoping to pass on a lot of the 

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things that were taught. 
From my mentors from me to you. 

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Now, if you're a cook just 
starting out I think you need to

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think about this is that the 
mentor that you're looking for, 

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might not necessarily be the 
person that you're working with 

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next to on the line. 
And sometimes that's the easy 

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answer because you'll look at 
them and say, well, they know 

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more than me, they have maybe 
one or two years more experience

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than me. 
They should be my mentor and I 

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would steer away from that. 
A lot of times when you're 

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selecting a mentor, the person 
that you should be looking at is

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the person that's in the 
position that you aspire to 

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have. 
So if you're looking at the line

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cook next to you, that has to 
Much more experience than you 

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say. 
I want them to Mentor me. 

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They might only have they can 
only take you to the point where

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they are at. 
So a mentor should be someone 

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that has the experience to get 
you to where they are. 

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And they can give you a 
step-by-step plan and guide you 

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when difficulty arises to get to
the position that they're in. 

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So, for example, your Mentor is 
an executive chef, they can tell

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you how to become an executive 
chef, the line. 

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Cook next, you can only tell you
how to get there above that, 

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it's just Theory. 
They could, they think they 

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might know how to get there, but
they haven't proven it the 

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person that's The net is the 
person that you want to become 

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your Mentor, ideally, right. 
So I think you need to have a 

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mentor and so a lot of people 
ask me, well, how do I get a 

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mentor as difficult as it 
sounds? 

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It's not that difficult at all. 
You just ask and a lot of chefs 

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are more than willing to give 
their time because a lot of 

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chefs, they've achieved a 
certain amount of status and 

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Prestige and they've had a great
career and a lot of times they 

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just want to give back. 
That's that's something that I 

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do right now. 
I want to give back to people 

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that want to learn more About 
the business side of the whole, 

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the whole idea of this podcast 
in the chef's. 

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PSA socials is so I can give 
back. 

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So I could educate people on how
to become chefs, the shortcut, 

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the cheat code, that they might 
need back to mentoring. 

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So ask someone to be your 
Mentor, someone that's in a 

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position that you aspire to have
and set up weekly meetings or 

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bi-weekly meetings, our monthly 
meetings and have have questions

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for them. 
So when I schedule Mentor 

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meetings, with people that I 
mentor and I Mentor a lot of 

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people still to this day, part 
of my job is To Mentor people. 

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I have a mentoring business as 
well, but when I Mentor people 

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the first day, I said, so if we 
have an hour block, as they come

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prepared with three questions, 
right? 

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So, part of being a good mentee 
is to have good questions to 

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ask, and I don't mean, like, 
what's your favorite color? 

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Like, you don't necessarily need
to know what their personal 

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interests are. 
I think there's a there should 

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be an introduction period there,
but when you're having your 

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Mentor mentee meetings, it 
should be things that you're 

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struggling with that. 
You might need answers to now. 

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Now they should also help you 
map out long-term goals and 

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short-term goals. 
The other thing that I ask 

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people to do what I have 
mentor-mentee meetings with me 

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is first of all, you need to 
schedule the appointment. 

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I'm not going to chase you this 
benefits. 

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You part of being responsible is
you need to be the person that 

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schedules it. 
So you need to be the 

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responsible person that 
schedules the meeting because it

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benefits. 
You, it's in your best interest 

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to show the initiative that you 
want to take this, right? 

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So that's also something that's 
very important. 

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And then, when I have 
mentor-mentee meetings, I always

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assigned them with some sort of 
uncomfortable homework that I 

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want them to do and that could 
be all sorts of random shit that

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I tell my mentee sometimes, 
sometimes they think I'm crazy. 

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It's like go punch. 
Someone in the face. 

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Figuratively not literally just 
so they could address any issues

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that they may have. 
With confidence a good Mentor 

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will find your weaknesses and 
learn how to extract the 

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confidence that you need to 
overcome those weaknesses. 

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And that's really what you need 
in a mentor because someone 

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needs to believe in you and be 
able to see the things that you 

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are see what's possibly holding 
you back and help you get over 

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those humps. 
But not do it for you. 

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It's kind of like they have to 
teach you how to think they have

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to teach you how to think 
strategically and how to 

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overcome difficulty, but they 
don't necessarily have to drag 

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you to the finish line. 
That's your job. 

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So that's the way a 
mentor-mentee relationship 

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should go. 
Now, I'll tell you a story with,

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with one of my mentors. 
And this is something that 

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something that stuck with me, 
throughout my career, that I 

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didn't understand. 
And this is where the mentors 

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come in Luke. 
I'm sure two stories with you. 

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The first one when I was a young
naive, hungry, cook, and didn't 

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know much in my mentor said to 
me if I gave you a strawberry 

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and you To do in a cucumber 
grew. 

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He says your mind would not 
comprehend and things would 

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start to unravel. 
He says but then if you took 

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that cucumber and you planted it
and a watermelon, grew your 

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whole idea of how the world 
Works would collapse, and it 

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would be chaos and you would go 
crazy. 

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I didn't understand what he 
meant. 

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I was like. 
This is this is some weird 

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Confucius, Canaan, Kung Fu 
nonsense. 

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I don't know what you mean. 
Just tell me what you need to 

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tell me, but I understood it 
later on. 

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It took me many. 
Any years probably took me 20 

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years to figure out what he 
meant. 

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And what he meant was is that 
sometimes life doesn't go your 

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way and you plant a strawberry, 
but you get a cucumber. 

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So meaning you've done 
everything the right way, but 

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something bad happens. 
You following all the recipes 

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your career is on a high. 
But yet your restaurant closes, 

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right? 
And you don't understand. 

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Well, if I did everything, 
right, why did I get this 

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different result? 
Why did I plant a strawberry? 

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But get a cucumber and then you 
say, okay, well, that doesn't 

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make sense. 
Then you plan to the cucumber 

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and you get a watermelon and out
what that meant was. 

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Okay, so then my restaurant 
closes so it must have been a 

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one off. 
So I do it again and then I fail

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again and then your whole world 
falls apart and he was advising 

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me for the difficulty that may 
come. 

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And it was an interesting way of
him articulating it, but it was 

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one of those things that 
sometimes, the advice that your 

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Mentor will give you might not 
make sense in the moment, but it

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will make sense, 10, 15, 20 
years later and then you're 

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like, aha. 
Now I understand, but I'm also 

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prepared to Overcome the 
difficulty that was presented. 

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So that's one story. 
Another story I'll share with 

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you that a mentor gave to me was
I was very humble and I was on a

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career trajectory that was on a 
steep incline and everything was

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going good in my career and they
told me be humble, don't get too

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puffed up because your ego will 
get the best of you. 

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I was like, what are you talking
about? 

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I'm super humbled, I'm a kind 
person. 

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I don't have an ego. 
Life has a way of humbling you 

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because my ego did kick in and 
eventually everything that I had

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built just collapsed no there 
was no one else to blame my 

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fault. 
I wish I could blame someone 

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else. 
It would have been easier if I 

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could blame someone else. 
But ultimately, the 

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responsibility falls on you see 
old example of the fish stinks 

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from the head which is not true 
fish. 

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Don't secret had, but the saying
is true, the fish stinks from 

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the head. 
Is it from a self accountability

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standpoint? 
There was no one else. 

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That was to blame for my 
failures other than me and my 

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mentor warned me and they saw 
the direction that I was going 

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in. 
Something that I didn't see 

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myself and I didn't listen. 
And so, I guess the point of all

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of this is I go back now and I 
still talk to my mentors. 

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And I asked him for guidance. 
Now, in better student, I'll 

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tell you that but the mentor 
should hopefully guide you to 

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get there but they don't want to
baby you and prevent you from 

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making mistakes some mistakes, 
you need experience in some, you

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need to experience by watching 
some some mistakes unique 

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experience by watching someone 
else fail, but some failures you

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need to do on your own and that 
would overall be. 

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My lesson today is you need a 
mentor that is going to guide 

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you and help you overcome 
failure. 

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But don't don't avoid failure, 
because failure is what's going 

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to strengthen you and carry you 
on to success. 

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Every failure is a step in the 
right direction and I wouldn't 

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even call it a failure. 
Might want to call it learning, 

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but whatever, we're talking 
semantics anyway. 

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If you're interested in learning
more about mentoring, feel free 

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to reach out to me. 
You can DM me on Instagram, you 

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go to Chef PS, a.com, and learn 
more. 

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I do think that I'm not saying 
that you need me as your Mentor,

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but you do need a mentor. 
So you need to find one whether 

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it's in culinary. 
Whether it's another Chef that 

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you admire, whether it is 
someone that is in a separate 

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business, but really understands
business, or just life in 

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general, right? 
You need a coach, you need a 

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mentor. 
Like I said, it's like having a 

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cheat code, so make sure you get
one. 

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That's it for today. 
If you want to support chefs 

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00:12:42,500 --> 00:12:46,300
PSA, you know what to do, only 5
Stars, anything less than 5 

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00:12:46,300 --> 00:12:49,200
Stars would make you a liar 
because this is a five-star 

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00:12:49,200 --> 00:12:53,200
podcast and if you give less 
than 5 Stars, not only are you a

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00:12:53,200 --> 00:12:54,800
horrible person, but you're also
a liar. 

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00:12:54,800 --> 00:12:58,000
And I know you're not a liar or 
a hobo horrible person, so make 

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sure to leave five stars, go get
the books, go to Chef cbsla.com,

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00:13:00,400 --> 00:13:03,300
we have everything there. 
Culinary leadership fundamentals

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00:13:03,600 --> 00:13:05,300
book. 
Video course, how not to be the 

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00:13:05,300 --> 00:13:07,300
biggest idiot in the kitchen 
line. 

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00:13:07,300 --> 00:13:09,800
Cook survival manual and kitchen
art. 

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00:13:09,900 --> 00:13:11,500
Of War. 
Go get the e-book book at the 

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00:13:11,500 --> 00:13:14,200
audiobook and go. 
Get yourself a mentor. 

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00:13:14,400 --> 00:13:16,300
See you next week, hit the porno
music.