1 00:00:00,600 --> 00:00:02,300 Hello chefs. You're listening to chefs, PSA 2 00:00:02,300 --> 00:00:04,200 podcast. I'm your host Entre natera. 3 00:00:04,400 --> 00:00:07,200 On today's episode, we're going to get into Q&A part to 4 00:00:07,300 --> 00:00:10,100 continuation of last week's Q&A so stay tuned. 5 00:00:22,700 --> 00:00:24,600 So before we begin, I'll give you a quick update. 6 00:00:24,600 --> 00:00:27,000 I've been on a couple of podcast this week, if you follow me on 7 00:00:27,008 --> 00:00:29,500 social, you'll see that I posted on my was on flavors unknown. 8 00:00:29,500 --> 00:00:31,700 Doing a panel discussion on leadership, go check that out. 9 00:00:31,700 --> 00:00:33,100 I thought the conversation was great. 10 00:00:33,300 --> 00:00:38,500 I was also on the line cook thoughts podcast discussing Ai 11 00:00:38,800 --> 00:00:44,400 and then I've recently recorded another episode of, you know, 12 00:00:44,400 --> 00:00:48,300 crossover episode with roots hospitality and chefs PSA and 13 00:00:48,300 --> 00:00:52,300 that'll be out later this month. So I'm excited about about that. 14 00:00:52,400 --> 00:00:55,800 At, it's always good to be talking shop with other chefs 15 00:00:55,800 --> 00:01:00,000 and people in the industry and discuss discuss some of the 16 00:01:00,000 --> 00:01:00,500 topics. You know. 17 00:01:00,500 --> 00:01:02,700 It's good to do the question and answer format. 18 00:01:02,700 --> 00:01:06,600 Actually that's a reason why I'm doing this Q&A part 2 because I 19 00:01:06,607 --> 00:01:09,700 do enjoy the Q&A format. So, you know, I could come up 20 00:01:09,708 --> 00:01:12,900 with a subject on my own and then you ramble on. 21 00:01:13,400 --> 00:01:16,400 But I enjoy when you all send me questions and things that you 22 00:01:16,400 --> 00:01:18,200 want me to talk about on the podcast. 23 00:01:18,700 --> 00:01:20,700 Because I know that's that's something that interests you 24 00:01:20,700 --> 00:01:22,300 also. That benefits me to talk about. 25 00:01:22,500 --> 00:01:24,500 Them. And I know that it benefits you 26 00:01:24,500 --> 00:01:27,000 to hear my perspective on them, so that's good. 27 00:01:27,300 --> 00:01:31,000 The other thing I want to talk about is I started writing the 28 00:01:31,000 --> 00:01:37,800 kitchen Art of War, and I got to tell you that I am loving 29 00:01:37,800 --> 00:01:40,600 writing this book. So, you know, for those of you 30 00:01:40,600 --> 00:01:43,500 that are unfamiliar, The Art of War is, you know, to Eastern 31 00:01:43,500 --> 00:01:46,600 philosophy. Classic written by Sun Tzu and 32 00:01:46,600 --> 00:01:51,600 it's basically a book on strategy War tactics, you know. 33 00:01:52,600 --> 00:01:55,500 The military's all over the world have actually been using 34 00:01:55,500 --> 00:01:59,800 this for years and it's a book that I enjoy, it's very short 35 00:01:59,800 --> 00:02:02,600 read so it's maybe 18 pages long. 36 00:02:02,600 --> 00:02:04,100 If you haven't read The Art of War, you should. 37 00:02:04,100 --> 00:02:07,300 I think the Art of War should be read by anyone especially if 38 00:02:07,300 --> 00:02:08,699 you're a chef so you understand strategy. 39 00:02:08,699 --> 00:02:11,800 So what I'm doing is I am reading The Art of War, I'm 40 00:02:11,800 --> 00:02:14,300 sorry, I'm writing The Art of War and what I'm doing is, I'm 41 00:02:14,300 --> 00:02:18,400 matching it exactly to the book. So for example, if there is 42 00:02:19,000 --> 00:02:21,700 chapter 2 in The Art of War is Waging War. 43 00:02:22,500 --> 00:02:26,400 There is 20 bullet points in Chapter 2, chapter 2, for the 44 00:02:26,400 --> 00:02:29,600 kitchen, Art of War will be 20, bullet points as well. 45 00:02:29,800 --> 00:02:32,300 And they will be an interpretation through a chef 46 00:02:32,300 --> 00:02:36,500 size of you know the classic Art of War written by Sun Tzu. 47 00:02:36,700 --> 00:02:39,800 So I'm having a lot of fun writing it. 48 00:02:40,000 --> 00:02:42,900 I get to I get to channel my inner Sun Tzu. 49 00:02:43,300 --> 00:02:45,400 I think you all will enjoy it. I'm trying to make it very 50 00:02:45,400 --> 00:02:50,100 applicable to Kitchen life and make it very relevant to some of 51 00:02:50,100 --> 00:02:52,300 the problems that a lot of chefs and Cooks Face. 52 00:02:52,400 --> 00:02:54,500 In the industry. So I'm going to enjoy it. 53 00:02:54,800 --> 00:02:56,800 It's going to be an e-book. I don't think I will print it. 54 00:02:56,800 --> 00:02:59,700 So I'll probably just sell the ebook version just because it's 55 00:02:59,700 --> 00:03:02,700 going to be so short, it'll be a roughly 18 to 20 Pages. 56 00:03:02,700 --> 00:03:07,700 I'm going to incorporate some of the art that I've been making on 57 00:03:07,700 --> 00:03:09,600 mid-journey. Submit journey is at AI 58 00:03:09,600 --> 00:03:12,400 software. That does basically a, i 59 00:03:12,400 --> 00:03:14,800 generated art, and I've been working with it. 60 00:03:14,800 --> 00:03:17,900 Recently its, I'm Blown Away with the quality of the art, 61 00:03:17,900 --> 00:03:20,600 that is able to be created on mid-journey. 62 00:03:20,600 --> 00:03:23,600 So if you haven't messed around with You should you go in, you 63 00:03:23,600 --> 00:03:26,300 type in a prompt, you type but you know imagine and then the 64 00:03:26,300 --> 00:03:29,000 prompt that you want, there's some tricks to it, you can put 65 00:03:29,000 --> 00:03:33,900 weights and different styles of art that you want the better. 66 00:03:33,900 --> 00:03:37,500 I get with it, you know the better the quality of art inside 67 00:03:37,500 --> 00:03:43,200 the inside the book and also in future projects, I'll start 68 00:03:43,200 --> 00:03:46,500 using mid-journey a lot. It's, it's a great resource. 69 00:03:46,500 --> 00:03:48,800 If you haven't started using mid-journey, if you know, if 70 00:03:48,808 --> 00:03:51,300 you're paying someone to do your art for, you should highly 71 00:03:51,300 --> 00:03:57,600 consider it. Because it's much cheaper and I 72 00:03:57,600 --> 00:04:00,000 pay for it so I could so I could mess up a lot, right? 73 00:04:00,000 --> 00:04:01,700 Because I think you only get like 25. 74 00:04:03,500 --> 00:04:06,600 I think you'd only generate 25 images with a free version so I 75 00:04:06,608 --> 00:04:09,400 pay for it so I can have an unlimited version of images. 76 00:04:09,400 --> 00:04:15,000 I can create I did a poll on Instagram, I selected two 77 00:04:15,000 --> 00:04:16,899 covers. I just wanted people to choose 78 00:04:16,899 --> 00:04:18,399 which ones you like this one or that one. 79 00:04:18,800 --> 00:04:22,300 And I give a third option, which was or none of them and keep 80 00:04:22,300 --> 00:04:24,500 working at it and most people selected none of them keep 81 00:04:24,500 --> 00:04:28,400 working at it. And so I put up all the versions 82 00:04:28,400 --> 00:04:32,500 of the cover for kitchen Art of War that I didn't like and 83 00:04:32,500 --> 00:04:38,200 everyone seemed to like two or three, the one that one. 84 00:04:38,400 --> 00:04:40,300 So for those of, you know, you couldn't see the results because 85 00:04:40,300 --> 00:04:42,600 I said like it, if you do The one that you like the most, the 86 00:04:42,600 --> 00:04:46,700 one that one was the, it was like a sketch with a coffee cup 87 00:04:46,700 --> 00:04:49,400 on it, and had some, some drawings, and little chess 88 00:04:49,400 --> 00:04:50,900 pieces on it. So, that's the one that one 89 00:04:50,900 --> 00:04:53,800 that'll be the cover, but I enjoyed making the other images 90 00:04:53,800 --> 00:04:55,600 so much. I'm going to incorporate those 91 00:04:56,200 --> 00:04:59,000 into the e-book, so you'll have the kitchen Art of War. 92 00:04:59,000 --> 00:05:01,600 Plus, you'll have some of the art that I generated through mid 93 00:05:01,600 --> 00:05:03,800 Journey. It'll be fun. 94 00:05:03,800 --> 00:05:06,400 Nonetheless. But anyway, let's get into the 95 00:05:06,400 --> 00:05:10,200 Q&A. The first question I have here 96 00:05:10,200 --> 00:05:15,400 today is, do you think being a cook today is harder than when I 97 00:05:15,400 --> 00:05:19,300 was coming up as a cook, and, I mean, heart is hard. 98 00:05:19,300 --> 00:05:21,700 It's all it's all relative. I don't know if it's necessarily 99 00:05:21,700 --> 00:05:26,100 harder now, having come up in the era that I came up in and 100 00:05:26,100 --> 00:05:28,800 having, you know, manage kitchens in the air that cooks 101 00:05:28,800 --> 00:05:32,900 are coming up. And now, I think it's easier for 102 00:05:33,000 --> 00:05:35,800 For a cook to come up now for a couple of reasons. 103 00:05:36,800 --> 00:05:39,200 And I'm not saying better, I just think that there's, there's 104 00:05:39,500 --> 00:05:40,900 certain things that do make it easier. 105 00:05:40,900 --> 00:05:44,200 One, you have better access to cooking equipment, in general, 106 00:05:44,200 --> 00:05:46,500 you know, you have Combi Thurman's circulators. 107 00:05:47,600 --> 00:05:51,200 All sorts of tools and gadgets that are more readily accessible 108 00:05:51,500 --> 00:05:53,900 were, you know, in my area that was coming up with basically 109 00:05:53,900 --> 00:05:56,700 sautee, pans, tongs, and ovens and stoves, right? 110 00:05:56,700 --> 00:05:58,700 It was much more basic. So now, I think you have much 111 00:05:58,700 --> 00:06:01,800 more tools at your disposal. I also think the access to 112 00:06:01,800 --> 00:06:04,500 social media. Allows you to learn techniques 113 00:06:04,500 --> 00:06:07,400 much more rapidly, and you have access to things like podcasts 114 00:06:07,400 --> 00:06:10,400 videos, things like that, where you could learn where before it 115 00:06:10,400 --> 00:06:13,200 was, like, when I was coming up as a cook, it was just yourself 116 00:06:13,200 --> 00:06:14,400 and the chef in the cooks around you. 117 00:06:14,400 --> 00:06:15,900 So that's all you really had to learn from it. 118 00:06:15,900 --> 00:06:17,900 If you were in a, in a restaurant job. 119 00:06:17,900 --> 00:06:22,000 Now, think about this, right? So I'm a line cook, 1997. 120 00:06:22,900 --> 00:06:27,000 And the only people I'm talking to is the saute cook that works 121 00:06:27,000 --> 00:06:33,300 next to me and my chef and back, then, you know, chefs were a 122 00:06:33,300 --> 00:06:35,200 little bit reluctant to share recipes with you. 123 00:06:35,200 --> 00:06:37,600 So the only way you would learn was by watching right watching 124 00:06:37,600 --> 00:06:41,800 people move in the kitchen. So nowadays, you could, if you 125 00:06:41,800 --> 00:06:44,100 don't have the confidence to ask yourself the question, you could 126 00:06:44,100 --> 00:06:46,200 Google it, you can listen to a podcast, you can search on 127 00:06:46,200 --> 00:06:48,100 YouTube etcetera. So the access to information 128 00:06:48,100 --> 00:06:53,800 makes it a little bit easier and then also you know, it's The era 129 00:06:53,800 --> 00:06:58,300 of cooking that I came up and there was just certain things 130 00:06:58,300 --> 00:07:01,100 that were expected and people understood that there. 131 00:07:01,100 --> 00:07:03,800 You know, the unwritten rules like, okay, you got to come in 132 00:07:03,808 --> 00:07:06,200 and your line needs to be set up at this time. 133 00:07:06,600 --> 00:07:10,000 So you got to figure it out. So that means you might need to 134 00:07:10,000 --> 00:07:11,300 come in early. You might need to come in off 135 00:07:11,300 --> 00:07:12,800 the clock. You might need to take some prep 136 00:07:12,800 --> 00:07:15,600 home, and that was just normal. No, no one thought twice about 137 00:07:15,608 --> 00:07:18,500 it. We're now, I think, at least, at 138 00:07:18,500 --> 00:07:20,400 least in most places because I'm sure there's still some places 139 00:07:20,400 --> 00:07:23,100 that do that. But in most places you get, For 140 00:07:23,100 --> 00:07:26,800 what you work were previously and you know, the error that I 141 00:07:26,808 --> 00:07:29,600 came up and you didn't always get paid for what you worked. 142 00:07:29,800 --> 00:07:30,800 And so I think that's a good thing. 143 00:07:30,800 --> 00:07:32,500 I think, you know, getting paid for what you work. 144 00:07:33,100 --> 00:07:36,000 It's a much more respectable approach to to cooking. 145 00:07:36,000 --> 00:07:38,400 So, do I think it's easier? No, because heart is hard, 146 00:07:38,400 --> 00:07:40,100 right? A 10 hour day is a 10-hour day. 147 00:07:40,100 --> 00:07:41,400 Standing on your feet. It's hot. 148 00:07:41,500 --> 00:07:44,000 The kitchens are still hot, the pressure is still there, the 149 00:07:44,000 --> 00:07:46,800 tickets are still coming in. So I don't think that's changed 150 00:07:46,800 --> 00:07:49,400 from the air that I was coming up or the error that people are 151 00:07:49,400 --> 00:07:51,600 cooking and now. But what I do think now, that's 152 00:07:51,600 --> 00:07:54,100 different is the The access to information. 153 00:07:54,100 --> 00:07:57,000 And some of the the work practices and the kitchen 154 00:07:57,000 --> 00:07:58,000 culture, I think is a lot better. 155 00:07:58,000 --> 00:07:59,700 So anyway, hope that answers the question. 156 00:08:00,500 --> 00:08:03,300 The next question I have here is what's the hardest part since 157 00:08:03,300 --> 00:08:06,600 retiring about not being a chef? Now that's a really good 158 00:08:06,600 --> 00:08:10,700 question because people that may know if you've been listening to 159 00:08:10,700 --> 00:08:12,600 this podcast or if you know me, you know, that I stepped away 160 00:08:12,600 --> 00:08:15,400 from cooking about a year ago and I decided to focus full-time 161 00:08:15,400 --> 00:08:18,300 on Chefs PSA. Now, what you may not know is 162 00:08:18,300 --> 00:08:21,300 for about the first six months after I retired, so I retired in 163 00:08:21,308 --> 00:08:25,300 January, I really It starts chefs PSA until until July. 164 00:08:25,700 --> 00:08:29,500 So, for the first six months or seven months of the year, I was 165 00:08:29,500 --> 00:08:30,900 doing nothing. I was sitting on the couch, I 166 00:08:30,907 --> 00:08:32,500 was getting fat. I was eating, I was smoking 167 00:08:32,500 --> 00:08:34,299 cigars. I was on the beach, whatever. 168 00:08:34,500 --> 00:08:37,000 I wasn't really doing anything. And then file is like, okay I 169 00:08:37,000 --> 00:08:38,700 gotta hustle and I got to get after it. 170 00:08:39,200 --> 00:08:42,799 But I think the biggest thing that's been difficult is when 171 00:08:42,799 --> 00:08:46,400 you're a chef or you're a cook in a kitchen, you have a tribe 172 00:08:46,400 --> 00:08:48,700 and you're part of a community and your, your part of that 173 00:08:48,700 --> 00:08:54,200 community of cooks and chefs. And once you leave that, All of 174 00:08:54,200 --> 00:08:57,300 a sudden you're out there in the world and it's like, I don't 175 00:08:57,300 --> 00:09:02,000 have that relationship with people the way I did in the 176 00:09:02,000 --> 00:09:03,600 kitchen. You know, we laugh at the same 177 00:09:03,600 --> 00:09:05,600 jokes, you know, we know what to talk about. 178 00:09:05,600 --> 00:09:07,400 We can talk about food, whatever the case may be. 179 00:09:07,400 --> 00:09:10,300 And, you know, you're with your people, you're with your tribe. 180 00:09:10,300 --> 00:09:14,900 And now I went from constantly being around people, so just to 181 00:09:14,908 --> 00:09:19,400 give you an example and my previous job, I had over 100 182 00:09:19,400 --> 00:09:22,700 employees 20, Sous chefs, something like that. 183 00:09:23,100 --> 00:09:25,400 But there was a ton of people that also worked in the same 184 00:09:25,400 --> 00:09:27,600 building. So let's just say there was 800 185 00:09:27,600 --> 00:09:29,900 people constantly around. So if I wanted to have a 186 00:09:29,900 --> 00:09:32,100 conversation, there was always people around there was always 187 00:09:32,100 --> 00:09:33,800 something to do. There was always action. 188 00:09:34,100 --> 00:09:39,200 There was always excitement where now it's like, oh shit. 189 00:09:39,200 --> 00:09:42,000 Who am I going to talk to all my friends that are chefs current 190 00:09:42,000 --> 00:09:42,900 work. Why is it? 191 00:09:42,908 --> 00:09:44,600 Hey, what are you doing? The like, we're busy working. 192 00:09:44,600 --> 00:09:46,300 We're not all retired. We're not all just sitting on 193 00:09:46,300 --> 00:09:49,500 the couch and posting memes on Instagram. 194 00:09:49,500 --> 00:09:52,700 So I would say that's probably been the most difficult thing. 195 00:09:52,800 --> 00:09:57,300 NG in my transition from Chef to no longer being a chef is that 196 00:09:57,800 --> 00:10:00,800 just just having people around to talk to you, you really take 197 00:10:00,800 --> 00:10:04,200 that from for granted is just being around people having your 198 00:10:04,200 --> 00:10:06,000 tribe around. That's that's probably been the 199 00:10:06,000 --> 00:10:09,900 biggest thing that I miss the most I miss the camaraderie. 200 00:10:09,900 --> 00:10:13,800 I don't necessarily think I can't wait to get back in the 201 00:10:13,800 --> 00:10:15,800 kitchen because I want to make this like that's not what I 202 00:10:15,808 --> 00:10:17,500 miss. What I miss is just being around 203 00:10:17,900 --> 00:10:20,600 my team of chefs and just that excitement and that Adrenaline 204 00:10:20,600 --> 00:10:24,000 Rush being around people. So anyway, hope that answers The 205 00:10:24,008 --> 00:10:26,500 next question is, how does someone who's new in the kitchen 206 00:10:26,600 --> 00:10:29,400 impress you? I would say how they work, how 207 00:10:29,400 --> 00:10:31,400 they move. Obviously if you've been in a 208 00:10:31,400 --> 00:10:34,200 kitchen, and if there, if there are new employee, I could tell 209 00:10:34,200 --> 00:10:37,200 right away, like what level of kitchen they came from. 210 00:10:37,200 --> 00:10:39,300 Did they come from a three-michelin-star kitchen or 211 00:10:39,300 --> 00:10:42,300 did they, you know, come from, you know, straight out of 212 00:10:42,300 --> 00:10:44,400 culinary school. You could tell how people work 213 00:10:44,400 --> 00:10:46,200 and how they moved. They have a sense of urgency. 214 00:10:46,200 --> 00:10:48,300 How clean do they work? You know, how did they set up 215 00:10:48,300 --> 00:10:50,500 their station? You could tell how experienced 216 00:10:50,500 --> 00:10:52,700 someone is just by how they move. 217 00:10:52,800 --> 00:10:55,100 Throughout the kitchen, what I like to call Kitchen karate, 218 00:10:55,100 --> 00:10:56,900 right? I would say that's something 219 00:10:56,900 --> 00:10:58,900 that impresses me a lot. When someone knows how to move 220 00:10:58,900 --> 00:11:02,100 in a kitchen, I don't care about it's your first day. 221 00:11:02,100 --> 00:11:05,400 Do you know the recipes I care? Do you know how to work in a 222 00:11:05,408 --> 00:11:07,100 kitchen and you could see that right away, if you've been 223 00:11:07,100 --> 00:11:09,500 around kitchens long enough, you know, who gets it and who 224 00:11:09,500 --> 00:11:12,500 doesn't like within within just a couple of minutes of them 225 00:11:12,500 --> 00:11:14,900 setting up their station. So I would say that impresses 226 00:11:14,900 --> 00:11:15,900 me. The other thing that impresses 227 00:11:15,900 --> 00:11:17,700 me, it's the simple things, right? 228 00:11:17,700 --> 00:11:19,600 Do they listen to they show up with a notepad? 229 00:11:20,300 --> 00:11:22,400 Do they engage with other people in the kitchen? 230 00:11:22,400 --> 00:11:23,100 Are they? Friendly. 231 00:11:23,100 --> 00:11:26,400 Are they polite? Do they have a big ego on day 232 00:11:26,400 --> 00:11:28,700 one or they coming to you and telling you every where they 233 00:11:28,700 --> 00:11:32,100 stashed and all their menu ideas and all this other blah blah 234 00:11:32,100 --> 00:11:33,300 blah? Like no one cares about that on 235 00:11:33,300 --> 00:11:35,600 day one, they want to know. Do you fit in with the team? 236 00:11:35,600 --> 00:11:39,900 So that that is important to me is like how are you as an 237 00:11:39,900 --> 00:11:42,000 individual? Are you the type of person 238 00:11:42,000 --> 00:11:44,200 that's going to come in and Shake everyone's hand or you're 239 00:11:44,200 --> 00:11:48,600 the type of person that's going to come in and you know, talk 240 00:11:48,600 --> 00:11:50,400 about how you did it at the last job, right? 241 00:11:50,400 --> 00:11:53,100 The person that comes in and says oh at my last job, Why do 242 00:11:53,100 --> 00:11:54,600 you do it that way? At my last job, we thought it 243 00:11:54,600 --> 00:11:56,900 was this way. It was better, actually like no 244 00:11:56,900 --> 00:11:58,500 one likes to hear that shit on the first day. 245 00:11:58,500 --> 00:12:02,400 So I would say that is what impresses me is someone that's 246 00:12:02,600 --> 00:12:05,000 respectful and has a sense of urgency and knows how to move 247 00:12:05,000 --> 00:12:07,300 in, move in a kitchen. Those are the things that 248 00:12:07,300 --> 00:12:09,300 impressed me the most but good question. 249 00:12:10,200 --> 00:12:12,800 The next question is, what is something terrible? 250 00:12:12,800 --> 00:12:16,700 You have seen in a kitchen. I've seen a lot of terrible 251 00:12:16,700 --> 00:12:18,200 things but I'll tell you a story. 252 00:12:18,200 --> 00:12:22,200 So, this is a good story because there is, there is, you know, 253 00:12:22,200 --> 00:12:24,600 kind of a Minute. So, I used to work for this Chef 254 00:12:24,700 --> 00:12:28,100 early on, in my career and I won't say who it was, but I, you 255 00:12:28,100 --> 00:12:30,500 know, he was, he was a little bit of an asshole. 256 00:12:30,700 --> 00:12:34,800 Had a back of alien nature about him and I was still very young 257 00:12:34,800 --> 00:12:39,500 and in culinary school. So I asked him as part of my, as 258 00:12:39,500 --> 00:12:42,100 part of my training, if I could Shadow him for a day and just 259 00:12:42,100 --> 00:12:43,700 see what he does. So I can learn what it takes to 260 00:12:43,700 --> 00:12:45,600 be a chef and he was like, yeah, of course you can Shadow me. 261 00:12:46,000 --> 00:12:48,600 So he's like, we're going to do a kitchen walk and I want you to 262 00:12:48,600 --> 00:12:51,200 see how I do a kitchen. Walk around the kitchens, 263 00:12:51,200 --> 00:12:53,500 inspect the stations and Interact with the chef's. 264 00:12:53,500 --> 00:12:57,400 I said, okay, so the first thing he did was he's like don't say 265 00:12:57,400 --> 00:12:59,400 nothin, just take note. So I'm just walking around with 266 00:12:59,400 --> 00:13:01,300 a, you know, a pen and a clipboard. 267 00:13:02,800 --> 00:13:06,000 And he grabs a handful of silverware, and the first thing 268 00:13:06,000 --> 00:13:08,200 he does is he throws it in the trash and then he puts more 269 00:13:08,200 --> 00:13:09,800 trash on top. And I kind of look at him and he 270 00:13:09,800 --> 00:13:14,800 just puts his finger to his lips and makes the shush, don't say 271 00:13:14,800 --> 00:13:17,100 nothing and I'm like, what, why did he do that? 272 00:13:17,100 --> 00:13:19,800 Like that costs money? I didn't understand why he did 273 00:13:19,800 --> 00:13:23,100 that, and then we proceeded to walk around the kitchen and he 274 00:13:23,108 --> 00:13:25,100 would taste the mise en place, and he would check people's 275 00:13:25,100 --> 00:13:26,800 things. And he would back then, it's 276 00:13:26,800 --> 00:13:29,100 like you pick up someone's knife and you'd feel it and if it 277 00:13:29,108 --> 00:13:31,400 wasn't sharp, it was very normal for the chef, to throw your 278 00:13:31,400 --> 00:13:32,400 knife in the trash. Pick it up. 279 00:13:32,400 --> 00:13:33,600 It's not sharp goes in the trash. 280 00:13:33,800 --> 00:13:36,100 So I was watching him to all this and again, this is not 281 00:13:36,100 --> 00:13:38,200 surprising stuff. It's probably surprising now but 282 00:13:38,200 --> 00:13:39,900 it wasn't surprising, then, right? 283 00:13:40,000 --> 00:13:43,400 You walk up to someone and if their Bane water was dirty, it's 284 00:13:43,400 --> 00:13:45,100 like okay, you got to drink it, you're not going to drink it. 285 00:13:45,100 --> 00:13:47,100 You better drink it or then you better change your brain water. 286 00:13:47,200 --> 00:13:49,000 So these were some of the things that he's doing. 287 00:13:49,000 --> 00:13:50,700 I'm watching him, he's tasty and throwing that away. 288 00:13:50,700 --> 00:13:53,200 That means and plus sucks isn't, you know, dump it. 289 00:13:53,300 --> 00:13:55,800 But you're not 86 in anything, you better be ready for service 290 00:13:55,800 --> 00:13:58,500 and that starts in 30 minutes. And so I'm watching all this and 291 00:13:58,500 --> 00:13:59,900 I'm like, boy, this guy's hardcore. 292 00:14:01,000 --> 00:14:05,800 Anyway, we go back to where we begun the walk and that is where 293 00:14:05,800 --> 00:14:08,800 he threw the silverware way and he calls over someone from the 294 00:14:08,800 --> 00:14:14,100 stewarding the lead Steward. And he says, have you been doing 295 00:14:14,200 --> 00:14:16,700 garbage can Audits? And what that means for people 296 00:14:16,700 --> 00:14:20,100 that might be unfamiliar with the term is back in the day. 297 00:14:20,100 --> 00:14:22,200 You know, it's a big deal silverwares expensive and 298 00:14:22,200 --> 00:14:25,100 restaurants. So a lot of times people will, 299 00:14:25,100 --> 00:14:28,300 you know, lay out some plastic on the on the loading dock or 300 00:14:28,300 --> 00:14:31,600 the delivery area and they'll dump the garbage can and they'll 301 00:14:31,600 --> 00:14:33,000 rake it. See if their silverware and 302 00:14:33,000 --> 00:14:37,800 their to audit and hopefully preserve their equipment. 303 00:14:37,900 --> 00:14:41,400 And so that's called a garbage can audit and that was very 304 00:14:41,400 --> 00:14:44,100 common practice you know back then I'm sure it still is. 305 00:14:44,100 --> 00:14:47,500 But anyway I that's the that's what a garbage can audit is and 306 00:14:47,500 --> 00:14:50,100 so he goes up to the lead Stewart and says did you do a 307 00:14:50,108 --> 00:14:53,000 garbage can on it? And the lead Stewart says, yes, 308 00:14:53,000 --> 00:14:53,800 chef. I do them every day. 309 00:14:53,800 --> 00:14:56,600 He's like, are you sure? And he says, yes chef and he 310 00:14:56,600 --> 00:14:59,700 says, so if I dump that garbage can over, you're telling me 311 00:14:59,700 --> 00:15:01,700 there's going to be no. So We're in there and he says no 312 00:15:01,700 --> 00:15:04,000 chef. And so the chef gets the 313 00:15:04,000 --> 00:15:05,300 garbage. Can he dumps it all over the 314 00:15:05,300 --> 00:15:07,500 floor? And then he says, well then what 315 00:15:07,500 --> 00:15:08,900 the hell is that? And he points at all the 316 00:15:08,900 --> 00:15:12,900 silverware in the, in the garbage can and he says, clean 317 00:15:12,900 --> 00:15:15,400 this up and he storms off and that was the end of our walk. 318 00:15:15,400 --> 00:15:17,800 And I'm like, what the hell did I just witness like? 319 00:15:17,800 --> 00:15:21,100 That was a total setup and I was like, what the hell is this all 320 00:15:21,100 --> 00:15:23,100 about? Like, my mind is spinning, so I 321 00:15:23,100 --> 00:15:26,600 go up to the chef, I go into his office and I say Chef, why did 322 00:15:26,600 --> 00:15:29,600 you do that? And he's like, because he's 323 00:15:29,600 --> 00:15:31,800 like, do you know how much of an asshole I'd be if I dump that 324 00:15:31,800 --> 00:15:33,800 garbage can over and there was Has no silverware in there. 325 00:15:33,800 --> 00:15:37,900 He's like, if I did that, and there was no silverware in 326 00:15:37,908 --> 00:15:39,300 there. He says, I have to be stuck 327 00:15:39,300 --> 00:15:40,400 there. Cleaning it up, and I'd be an 328 00:15:40,400 --> 00:15:42,900 asshole. He's like this way, I'm not the 329 00:15:42,900 --> 00:15:46,000 asshole, but I know. I have a very good man in my 330 00:15:46,000 --> 00:15:48,400 lead, Steward, that is checking the garbage cans. 331 00:15:48,600 --> 00:15:55,000 Anyway, it's a pretty screwed-up story, and I felt bad for 332 00:15:55,000 --> 00:15:56,900 everyone involved. Myself included because I'm 333 00:15:56,900 --> 00:15:59,200 like, jeez, the chef is teaching me the wrong way. 334 00:15:59,200 --> 00:16:02,400 I had to go back to my culinary school and tell my chefs like 335 00:16:02,400 --> 00:16:04,000 guess what? I just saw anyway. 336 00:16:05,100 --> 00:16:08,400 They explained to me at school like, hey, the shit happens. 337 00:16:08,700 --> 00:16:11,400 So, anyway, long story short, that's something screwed up, 338 00:16:11,400 --> 00:16:13,300 that I've seen in a kitchen. That's a terrible thing. 339 00:16:13,700 --> 00:16:15,600 Don't do that, don't emulate that chef. 340 00:16:16,100 --> 00:16:19,500 But the, I guess the lesson there is and maybe don't do this 341 00:16:19,500 --> 00:16:23,800 yourself but, you know, have a make sure you have a plan, A, 342 00:16:23,800 --> 00:16:25,900 and A Plan B always because things aren't always going to go 343 00:16:25,900 --> 00:16:28,400 the way you want. So anyway, good question. 344 00:16:29,800 --> 00:16:32,300 The next question is, what music do you listen to in the kitchen? 345 00:16:32,300 --> 00:16:34,800 Now, I think I posted about this long time ago. 346 00:16:34,800 --> 00:16:36,700 I don't listen to music in the kitchen and most kitchens that 347 00:16:36,700 --> 00:16:38,700 I've come up and it's been no music. 348 00:16:38,900 --> 00:16:42,400 And the reason that was the type of kitchens I came up and was a 349 00:16:42,400 --> 00:16:44,400 quiet, kitchen is a focused kitchen. 350 00:16:44,400 --> 00:16:49,300 So there was never a musical out now, early on in my career one 351 00:16:49,300 --> 00:16:52,000 of my chefs had promoted me up and so is my first executive 352 00:16:52,000 --> 00:16:54,300 chef job but the former executive chef was still in the 353 00:16:54,308 --> 00:16:57,500 building. And one of the first things that 354 00:16:57,500 --> 00:17:00,500 I decided to do when I became the chef Was like, I'm going to 355 00:17:00,508 --> 00:17:02,100 change the rules music in the kitchen. 356 00:17:02,100 --> 00:17:03,500 I want to have music in the kitchen. 357 00:17:03,500 --> 00:17:08,800 So I told the cooks that as your new leader as the new Chef music 358 00:17:08,800 --> 00:17:11,500 is back on, everyone's allowed to listen to music and this, 359 00:17:11,500 --> 00:17:12,800 that and the other. So, we put the radio in the 360 00:17:12,800 --> 00:17:16,300 kitchen and after so many years of never having music in the 361 00:17:16,300 --> 00:17:17,400 kitchen, I didn't really like it. 362 00:17:17,400 --> 00:17:19,500 So listening to music in the kitchen is like, how I don't 363 00:17:19,500 --> 00:17:23,500 know if I like this and because, you know, I'm trying to be a man 364 00:17:23,500 --> 00:17:25,900 of the people, I would let them decide what to listen to. 365 00:17:25,900 --> 00:17:29,800 So in this particular case, they were listening to some Good 366 00:17:29,800 --> 00:17:33,000 music. And I heard two of the ladies 367 00:17:33,000 --> 00:17:36,600 arguing over the radio station, that come around the corner and 368 00:17:36,600 --> 00:17:39,500 they were literally fist fighting in the kitchen. 369 00:17:39,800 --> 00:17:42,600 Over the radio station and I had to break it up and I just 370 00:17:42,600 --> 00:17:46,800 remember thinking, oh shit, like look at like the first first 371 00:17:46,800 --> 00:17:49,500 couple of days of allowing a radio in the kitchen and you've 372 00:17:49,500 --> 00:17:51,100 already had to break up a fist fight. 373 00:17:51,400 --> 00:17:55,000 Anyway, does that always happen? No, but I stopped music that day 374 00:17:55,000 --> 00:17:57,900 and I've never listened to music in the kitchen since it's just a 375 00:17:57,908 --> 00:17:59,900 personal preference. I know a lot of kitchens is do 376 00:17:59,900 --> 00:18:02,000 like having music in the kitchen. 377 00:18:02,200 --> 00:18:04,700 It's an argument that I've gone back and forth on with many 378 00:18:04,700 --> 00:18:07,700 chefs that have worked with me. Like, why don't you allow music? 379 00:18:07,700 --> 00:18:09,600 I just don't like it. It's a personal preference. 380 00:18:09,600 --> 00:18:12,400 I came up in kitchens without music, so I don't like music in 381 00:18:12,400 --> 00:18:16,900 the kitchen during covid though. And when we all came back after 382 00:18:16,900 --> 00:18:22,400 our kitchen opened, we had music in the kitchen and I got to tell 383 00:18:22,400 --> 00:18:25,300 you it felt weird during prep to be blasting music. 384 00:18:25,300 --> 00:18:27,400 So, to answer your question, what kind of music do I listen 385 00:18:27,400 --> 00:18:32,300 to it was You know, early 90s 2000s. 386 00:18:32,300 --> 00:18:37,800 Hip-hop, so Wu-Tang Nas, Biggie, Tupac Gangstar. 387 00:18:37,800 --> 00:18:39,300 That's the kind of music that I enjoy. 388 00:18:39,300 --> 00:18:42,600 Listening for that very brief moment in time when we were 389 00:18:42,600 --> 00:18:44,800 listening to music in the kitchen. 390 00:18:44,900 --> 00:18:49,000 That's what I was listening to so I hope that answers the next 391 00:18:49,000 --> 00:18:53,200 question is what do you think a chef needs to do to stand out? 392 00:18:54,000 --> 00:18:55,800 I'll give you an example by the way. 393 00:18:55,800 --> 00:18:58,700 This is a really good question. I think in today's world you 394 00:18:58,700 --> 00:19:00,400 need to stand out with your food. 395 00:19:00,400 --> 00:19:03,200 You need to stand out on social media and in a best-case 396 00:19:03,200 --> 00:19:06,000 scenario you're going to stand out in a combination of the two. 397 00:19:06,000 --> 00:19:09,300 So you have a you have a public Persona and then you have the 398 00:19:09,300 --> 00:19:13,000 food that you're putting out, so both can get recognition. 399 00:19:13,100 --> 00:19:16,700 Now, I'll tell you that when you're looking at social media, 400 00:19:16,700 --> 00:19:18,900 if you're like me and you're scrolling and you're scrolling 401 00:19:18,900 --> 00:19:22,200 and you're scrolling, and if you follow a lot of chefs, you see 402 00:19:22,200 --> 00:19:23,500 pretty food, pretty food, pretty. 403 00:19:23,700 --> 00:19:25,300 Food, pretty food. And then all of a sudden, you 404 00:19:25,300 --> 00:19:27,600 see something different in you stop and you pay attention 405 00:19:27,800 --> 00:19:30,000 because after a while all the pretty food starts to blend 406 00:19:30,000 --> 00:19:32,200 together and you can't tell if it's from this Chef for that 407 00:19:32,200 --> 00:19:34,200 Chef for the next Chef, you know, it all kind of looks the 408 00:19:34,200 --> 00:19:35,600 same. It's all pretty rights. 409 00:19:35,600 --> 00:19:39,800 All some beautiful fish with some green oil in a broken sauce 410 00:19:39,900 --> 00:19:42,400 and a beautiful plate with a canal of something, like it all. 411 00:19:42,400 --> 00:19:45,600 Looks the same after a while. But every now and again, you see 412 00:19:45,608 --> 00:19:47,900 someone doing something different. 413 00:19:47,900 --> 00:19:51,700 Whether that is a cooking real or plating or behind the scenes 414 00:19:51,708 --> 00:19:55,200 or interviewing, their team in the kitchen, or something 415 00:19:55,200 --> 00:19:56,800 different other than just the plate. 416 00:19:56,800 --> 00:20:00,400 So, if, if I was to tell someone like, what would, what would I 417 00:20:00,400 --> 00:20:03,000 do to stand out? If I was a chef right now, I 418 00:20:03,000 --> 00:20:06,000 would be showing everything except the food baby, my 419 00:20:06,000 --> 00:20:07,900 personality, maybe the personality of my team. 420 00:20:07,900 --> 00:20:10,900 So I think they need to Showcase something that's unique to them 421 00:20:10,900 --> 00:20:12,800 and make and humanize them a little bit. 422 00:20:12,800 --> 00:20:14,800 Give them a little personality. Give them Little bit of 423 00:20:14,800 --> 00:20:18,000 character, let people know who you are other than just a pretty 424 00:20:18,000 --> 00:20:19,000 plate. So, that's number one. 425 00:20:19,300 --> 00:20:22,600 And then number two, when it comes to food, I would say, 426 00:20:22,600 --> 00:20:27,400 Obviously do you write, what is your food and stand out and do 427 00:20:27,400 --> 00:20:30,100 something that's interesting and unique to you? 428 00:20:30,300 --> 00:20:33,200 Because, like I said on social media, when you're scrolling all 429 00:20:33,200 --> 00:20:35,500 the food, looks the same. Well, the same thing applies to 430 00:20:35,500 --> 00:20:38,100 the restaurant world, all the food out there, and a lot of 431 00:20:38,100 --> 00:20:39,400 restaurants starts to look the same. 432 00:20:39,400 --> 00:20:41,900 So if you run a specific type of restaurant, then you got to have 433 00:20:41,900 --> 00:20:44,200 these five dishes on, it doesn't matter what genre you're in. 434 00:20:44,500 --> 00:20:48,200 So maybe you think to yourself? Well, if everyone's doing this 435 00:20:48,200 --> 00:20:51,100 maybe I could do that right? If everyone's going right maybe 436 00:20:51,100 --> 00:20:53,900 go left or vice versa. So I say if you want to stand 437 00:20:53,900 --> 00:20:56,700 out with your food you need to do something that's different 438 00:20:56,700 --> 00:20:59,200 and unique because if you're doing the same thing that 439 00:20:59,200 --> 00:21:02,000 everyone else is doing, you end up at the same place as everyone 440 00:21:02,000 --> 00:21:03,800 else. If you want to end up somewhere 441 00:21:03,800 --> 00:21:07,100 different, then you need to do something different. 442 00:21:07,300 --> 00:21:12,600 And a good example is if you look at all the most influential 443 00:21:12,600 --> 00:21:16,900 chefs and the past, You know, 20 years, your Thomas Keller's Rene 444 00:21:16,900 --> 00:21:19,700 redzepi easier. Ferran Adria, Grant Achatz. 445 00:21:21,200 --> 00:21:24,400 Whatever the case may be, they all did something that was 446 00:21:24,400 --> 00:21:29,300 unique to them, right? They were doing them where other 447 00:21:29,300 --> 00:21:32,400 people were copying them. So that would be. 448 00:21:32,400 --> 00:21:36,500 My advice is do something that's unique to you, whether it's your 449 00:21:37,100 --> 00:21:40,000 food that you've created that's original ideas, or maybe it's 450 00:21:40,000 --> 00:21:42,400 food that from, from your hometown or that you grew up, in 451 00:21:42,400 --> 00:21:45,300 whatever the case may be, but make it your Our signature to 452 00:21:45,300 --> 00:21:47,800 stand out, right. Let people know that when they 453 00:21:47,800 --> 00:21:50,900 see that food ah that came from. So and so anyway that would be 454 00:21:50,900 --> 00:21:53,400 my advice to a chef that's looking to stand out. 455 00:21:53,400 --> 00:21:55,400 Now is one you have to embrace social media. 456 00:21:55,400 --> 00:21:58,100 It's not going anywhere and to make sure your food is 457 00:21:58,100 --> 00:22:03,100 interesting as well. Okay, last question before we 458 00:22:03,100 --> 00:22:06,600 wrap it up is, what do you see that we are not paying attention 459 00:22:06,600 --> 00:22:10,500 to right now. Now, I spoke about this on 460 00:22:10,500 --> 00:22:13,000 another podcast. Not on line, cook thoughts in my 461 00:22:13,000 --> 00:22:19,100 interview there. What I'll say is, I know a lot 462 00:22:19,100 --> 00:22:21,700 of people may be reluctant to look at Ai. 463 00:22:21,700 --> 00:22:24,700 And I've been working with it with chat GPT and I've been 464 00:22:24,700 --> 00:22:27,500 looking at Mid Journey for images and things like that, and 465 00:22:27,500 --> 00:22:29,500 I could tell you that AI is not going anywhere. 466 00:22:29,500 --> 00:22:32,900 It's kind of like Google, like Google's not going anywhere and, 467 00:22:32,900 --> 00:22:35,900 you know, 20 years ago or whatever, when Google came out 468 00:22:35,900 --> 00:22:37,900 to say, you weren't going to embrace it, you would have 469 00:22:39,100 --> 00:22:41,400 today, you'd be looked at as a fool if you didn't embrace it, 470 00:22:41,400 --> 00:22:43,000 like I don't see it going anywhere. 471 00:22:43,000 --> 00:22:45,300 So I think it's important to understand that you need to 472 00:22:45,308 --> 00:22:48,400 start embracing Seeing this. Now with that, you start to see 473 00:22:48,400 --> 00:22:50,400 a lot of layoffs in the tech world. 474 00:22:50,400 --> 00:22:55,000 So, Twitter, Facebook, Google, a lot of these, a lot of these 475 00:22:55,000 --> 00:22:57,700 larger tech companies have started doing major layoffs. 476 00:22:57,700 --> 00:23:02,100 I think I read the other day. That Microsoft laid off, I do 477 00:23:02,100 --> 00:23:03,200 remember, anyway, it doesn't matter. 478 00:23:03,300 --> 00:23:06,000 Anyway, Microsoft laid off a bunch of people so you're seeing 479 00:23:06,700 --> 00:23:09,100 a lot of layoffs in the tech world and you can't help but 480 00:23:09,100 --> 00:23:12,800 wonder if a lot of these layoffs are due to a I right. 481 00:23:12,800 --> 00:23:13,900 They might not come out and say it. 482 00:23:13,900 --> 00:23:15,700 But I mean, we don't know. We're not in. 483 00:23:16,000 --> 00:23:18,900 Positions, could it be that they've just found it's more 484 00:23:18,900 --> 00:23:21,500 efficient if they have a I do some of these other jobs that 485 00:23:21,500 --> 00:23:24,100 people used to do. So let's just assume right? 486 00:23:24,100 --> 00:23:27,500 Just just put your tinfoil hat on for a moment and assume that 487 00:23:27,500 --> 00:23:30,400 that's the case. Now what ends up happening is 488 00:23:30,400 --> 00:23:34,100 when you have a large group of people in an industry that have 489 00:23:34,100 --> 00:23:37,300 become displaced, is they have to find new jobs now. 490 00:23:37,300 --> 00:23:40,900 Everyone thought o AI is going to come along and displace all 491 00:23:40,900 --> 00:23:42,400 these chefs and it's going to cook our food. 492 00:23:42,400 --> 00:23:45,100 I don't think that's the case. I don't see a I coming in and 493 00:23:45,100 --> 00:23:48,800 cooking for For you, I see it helping you write recipes and 494 00:23:48,800 --> 00:23:50,300 things like that. Organize, your kitchen. 495 00:23:50,300 --> 00:23:53,600 Do a lot of the admin work but I don't see it coming for the 496 00:23:53,600 --> 00:23:57,800 culinary jobs may be in super fast food McDonald's and things 497 00:23:57,800 --> 00:24:00,200 like that. They might have robots and 498 00:24:00,200 --> 00:24:02,900 whatnot where it's, you know, relatively step one, step two, 499 00:24:02,900 --> 00:24:06,900 step three and sell, but the second that you have to have a 500 00:24:06,900 --> 00:24:09,100 Cook's intuition, I think you still need to cook. 501 00:24:09,100 --> 00:24:12,000 I don't know if the robot can tell the difference between salt 502 00:24:12,000 --> 00:24:15,600 and sugar, or MSG, or AP flour and pastry flour and bread. 503 00:24:16,000 --> 00:24:18,500 So on and so on. Are they going to put powdered 504 00:24:18,500 --> 00:24:20,400 sugar? They can put flour in the in the 505 00:24:20,408 --> 00:24:23,600 recipe. So I do think that you still 506 00:24:23,600 --> 00:24:26,700 need a cook, there is the AI robot going to know that the 507 00:24:26,700 --> 00:24:29,900 milk is spoiled or that the tomatoes aren't ripe or that the 508 00:24:29,908 --> 00:24:32,700 bananas are overripe. I don't know if I don't know if 509 00:24:32,700 --> 00:24:35,000 we're there yet. So I think a lot of the 510 00:24:35,000 --> 00:24:37,300 blue-collar work will be the first thing to be displaced. 511 00:24:37,300 --> 00:24:42,900 Now we're at all ties, in is when I was a chef coming up and, 512 00:24:42,900 --> 00:24:47,700 you know, during the period of 9/11 and the 2008 A crash 513 00:24:48,100 --> 00:24:50,600 financial crash. There was a lot of people in 514 00:24:50,600 --> 00:24:53,200 many different sectors of Industry that decided to change 515 00:24:53,200 --> 00:24:56,800 careers and a lot of people went into cooking and that was 516 00:24:56,800 --> 00:24:59,500 because there was this major explosion of the Food Network 517 00:24:59,800 --> 00:25:03,000 shows like Iron Chef. And so you had all these people 518 00:25:03,300 --> 00:25:06,700 coming into an industry that weren't necessarily from the 519 00:25:06,700 --> 00:25:07,900 industry. And I could tell you as a chef 520 00:25:07,900 --> 00:25:11,700 because this was kind of this was my rise as a chef, as a 521 00:25:11,700 --> 00:25:14,200 head, chef executive, chef. And I remember I would have one 522 00:25:14,200 --> 00:25:17,400 position I have like 20 people applying Or so, it was the 523 00:25:17,400 --> 00:25:19,900 market for the people that were hiring for the chef. 524 00:25:19,900 --> 00:25:22,400 It was a Chef's Market. So you'd have 20 Cooks applying 525 00:25:22,400 --> 00:25:27,600 for one position and, you know, you wonder why there's low wages 526 00:25:27,600 --> 00:25:31,500 and this, that and the other and well, a lot of that conversation 527 00:25:31,500 --> 00:25:33,600 is because it was a supply and demand thing. 528 00:25:33,600 --> 00:25:36,800 There was so much for Cooks to get jobs, but there was only a 529 00:25:36,808 --> 00:25:38,600 finite number of cook jobs available. 530 00:25:38,600 --> 00:25:40,500 So you could pick and choose, right? 531 00:25:40,600 --> 00:25:44,100 I would I would literally have stacks of resumes like sometimes 532 00:25:44,100 --> 00:25:47,500 30 resumes for one job. Bob, and I'm not joking, it was 533 00:25:47,500 --> 00:25:50,300 a wild time. So then you fast forward to the 534 00:25:50,300 --> 00:25:52,700 area that we're in now. And at really the displacement 535 00:25:52,800 --> 00:25:55,900 after the pandemic, and you had all these restaurants closing, 536 00:25:55,900 --> 00:25:58,000 you had all these restaurants open yet, a lot of people that 537 00:25:58,000 --> 00:26:01,300 decided to change careers and you have the shortage of cooks, 538 00:26:01,300 --> 00:26:04,500 it became a Cook's Market where they were playing Arbitrage 539 00:26:04,700 --> 00:26:08,000 between restaurants and say, do they pay me $2 more here and 540 00:26:08,000 --> 00:26:09,800 they'll pay me three dollars more there and you keep going 541 00:26:09,800 --> 00:26:11,300 back and forth. And before, you know it, 542 00:26:11,600 --> 00:26:14,900 everyone has raised their rates. And I know for a fact, I've seen 543 00:26:15,200 --> 00:26:18,300 a lot of places Is go from a making this number up kind of 544 00:26:18,300 --> 00:26:22,100 like from $15 an hour for Cooks up to $25 an hour for Cooks. 545 00:26:22,100 --> 00:26:27,700 Now that's a huge rate, increase in a matter of a year or not, 546 00:26:27,700 --> 00:26:29,200 even a year, it's been three years right? 547 00:26:29,200 --> 00:26:32,500 So in three years to see about a 10 dollar increase in Cooks 548 00:26:32,500 --> 00:26:37,600 wages is absolutely crazy because we did it go from five 549 00:26:37,600 --> 00:26:41,900 dollars to Fifteen fifteen dollars an hour in you know 550 00:26:41,900 --> 00:26:45,700 probably 20-30 years before that. 551 00:26:45,900 --> 00:26:49,200 So it's interesting to see this major spike in pay. 552 00:26:49,600 --> 00:26:53,000 Now to the point that I'm trying to make is a lot of people are 553 00:26:53,000 --> 00:26:56,000 leaving Industries and they're going to think, okay, what am I 554 00:26:56,000 --> 00:26:58,800 going to do next as a job. I think you're going to see a 555 00:26:58,800 --> 00:27:03,200 lot of people change careers that their positions were being 556 00:27:03,200 --> 00:27:07,100 displaced through. A I are going to go back into 557 00:27:07,100 --> 00:27:09,400 the blue-collar work because they're gonna say, well, I have 558 00:27:09,400 --> 00:27:12,300 a passion for cooking. So let me go, let me go become a 559 00:27:12,300 --> 00:27:13,300 chef. Let me start cooking for a 560 00:27:13,308 --> 00:27:18,300 living and I think it very Quickly May shift again from a 561 00:27:18,900 --> 00:27:21,000 Cook's Market back to a chef's market. 562 00:27:21,200 --> 00:27:24,300 And so the reason I say that is because if you listen to this 563 00:27:24,300 --> 00:27:28,500 podcast one I'm giving you this information. 564 00:27:28,500 --> 00:27:31,900 I could be wrong but I might be giving you an advantage later on 565 00:27:31,900 --> 00:27:33,600 this. So if you know this the best 566 00:27:33,600 --> 00:27:37,400 thing you could do right now is to to get some stability in your 567 00:27:37,400 --> 00:27:42,500 position, get more money right now and really start to position 568 00:27:42,500 --> 00:27:45,700 yourself well within the company and that you keep the chef's. 569 00:27:45,800 --> 00:27:49,100 Cuz a lot of people may start coming into this industry that 570 00:27:49,100 --> 00:27:52,700 weren't in this industry and it may saturate the market a little 571 00:27:52,700 --> 00:27:55,000 bit again with Cooks. Because now we're not dealing 572 00:27:55,000 --> 00:27:57,100 with the massive reopening post covid. 573 00:27:57,100 --> 00:28:00,400 So I would say and I could be wrong, but I would say that is 574 00:28:00,400 --> 00:28:02,200 something that I have been thinking about it. 575 00:28:02,200 --> 00:28:05,400 I think that it's naive to not think about that. 576 00:28:05,400 --> 00:28:07,800 So anyway, that's my two cents on that. 577 00:28:07,800 --> 00:28:10,600 Maybe I'm wrong but I could be right, who knows? 578 00:28:11,600 --> 00:28:13,100 I don't know what you guys think, anyway. 579 00:28:14,500 --> 00:28:16,900 That's going to wrap it up for this week if you want to support 580 00:28:16,900 --> 00:28:21,200 the show, the best thing you could do is subscribe and leave 581 00:28:21,200 --> 00:28:24,400 five stars on whatever platform you're listening on. 582 00:28:24,500 --> 00:28:27,400 So I really appreciate that. Leave 5 Stars, nothing less. 583 00:28:27,400 --> 00:28:30,000 If you're going to leave something else other than 5 584 00:28:30,000 --> 00:28:31,800 Stars, leave it on someone else's podcast. 585 00:28:31,900 --> 00:28:34,000 Go to Chef PS a.com. You can find all the things that 586 00:28:34,000 --> 00:28:35,400 we're doing. There we have the merch and put 587 00:28:35,400 --> 00:28:39,000 out a happy chef hat that I like it. 588 00:28:39,000 --> 00:28:40,800 I wear it. So black hat that says Happy 589 00:28:40,800 --> 00:28:49,100 Chef with a stoic face. I was inspired by the movie. 590 00:28:49,100 --> 00:28:51,900 Black Dynamite were Black Dynamite says, I am smiling, but 591 00:28:51,900 --> 00:28:53,500 he's not smiling. Anyway, that was, that was the 592 00:28:53,508 --> 00:28:56,600 inspiration behind that. Go to Chef PS a.com, you could 593 00:28:56,600 --> 00:28:58,000 get all the books. Culinary leadership, 594 00:28:58,000 --> 00:29:00,800 fundamentals line, cook survival manual. 595 00:29:00,800 --> 00:29:02,400 How not to be the biggest idiot in the kitchen. 596 00:29:02,400 --> 00:29:05,900 There's also the free ebook for those of you that need the 597 00:29:05,900 --> 00:29:08,500 recipes, the 100 kitchen Basics, you can download that for free 598 00:29:08,500 --> 00:29:11,500 and then there's the video course on culinary leadership 599 00:29:11,500 --> 00:29:12,900 fundamentals. Thank you. 600 00:29:12,900 --> 00:29:15,400 All and we'll see. You next week, hit the porno 601 00:29:15,400 --> 00:29:15,900 music.