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Speaker 1: You realize that.

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Speaker 2: No matter what you do in life, like you've learned

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Speaker 2: something from something very very small, and you can apply

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Speaker 2: it to the next thing and the next thing. And

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Speaker 2: that's how I keep experimenting, And I think these are

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Speaker 2: things that are very important.

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Speaker 3: Did I thanks so much for downloading this show. This

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Speaker 3: is better than yesterday. Useful tools and useful conversations to

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Speaker 3: help make your day to day better than yesterday. Every

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Speaker 3: episode since twenty and thirteen. Mineam's actually Gainsburg and I'm

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Speaker 3: glad you're here.

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Speaker 1: I have a question. What do you believe is the

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Speaker 1: value of food?

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Speaker 3: I'm not talking how much you pay to get a

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Speaker 3: pad tie, or the nutrients of that pad tie, or

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Speaker 3: what happens to your body if you eat too much

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Speaker 3: of that pad tie. Beyond that, what.

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Speaker 1: Else can food do for us? What does it do?

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Speaker 1: What role does it play?

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Speaker 3: What's the value of food In the case of my

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Speaker 3: guest today, it is a lot. My guest today is

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Speaker 3: Vincent lim A dim sim Limb aka the Wolf of

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Speaker 3: wak Street aka the guy you've seen in your phone,

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Speaker 3: showing you how to properly season a war cook, KFC

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Speaker 3: rice or a school and other cool things he's an

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Speaker 3: incredibly popular chef. He's got over four million followers. He's

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Speaker 3: on TV all the time, he's on Master Chef, he's

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Speaker 3: been on ted X. He's launched his own line of seasoning.

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Speaker 3: It's called Yum Yum, that's what it says in the box.

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Speaker 3: And he's just recently launched his cookbook The Wolf off

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Speaker 3: Walk Street. But I think Vincent's first big achievement, and

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Speaker 3: you know, he would say he's probably his proudest achievement

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Speaker 3: was opening his own two hundred seat a Chinese restaurant

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Speaker 3: in the Blue Mountains of New South Wales when he

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Speaker 3: was twenty two, right after his father had passed away.

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Speaker 1: That's where things really kicked off for him.

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Speaker 3: And in this conversation Vincent shares and demonstrates quite clearly

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Speaker 3: the value of food, the value of cooking, how it

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Speaker 3: teaches work, ethic, connection to culture and community, open mindedness,

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Speaker 3: the value of experimentation, how to always seek the why,

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Speaker 3: not just the how of what you do, and so

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Speaker 3: much more. It's the why that makes food taste better,

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Speaker 3: it really is. It's such a great conversation. We do

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Speaker 3: need to pay the bills, so we're going to play

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Speaker 3: some ads and get to Vincent right after this. Thanks

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Speaker 3: for sticking with the show. Vincent Limbs my guest today

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Speaker 3: his books called The Wolf of Walk Street. I'm going

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Speaker 3: to warn you right now though, maybe make some plans

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Speaker 3: for your lunch right now, or get some snacks before

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Speaker 3: we go, because this is going to make you hungry.

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Speaker 1: Thanks for coming today. Did you did you drive down

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Speaker 1: this morning? No? No, we couldn't move so from the

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Speaker 1: Blue Mountains, No no, No, I moved. I moved.

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Speaker 2: I moved on from that restaurant. I live in Eastwood now,

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Speaker 2: so Eastwood where the other Asians live.

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Speaker 3: My wife's Fijian, and the Fiji and diaspora.

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Speaker 1: Is wildly everywhere.

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Speaker 3: But they know where to get the you know, the

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Speaker 3: one bock from because they know they know where all

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Speaker 3: the good groceries. Now, I think they came over from

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Speaker 3: Fiji where this shit in the supermarket, and they just

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Speaker 3: went to where they could go to buy the snake

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Speaker 3: beans and you know all that kind of stuff that

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Speaker 3: they used to it.

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Speaker 2: Yeah, exactly, So I'm the same. I saw that area

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Speaker 2: and I saw the vegetable prices were cheap, and I

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Speaker 2: need to make content, right, so I moved there where

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Speaker 2: it was very easy access and I could just get

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Speaker 2: my vegetables and I could film on the same day.

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Speaker 2: Like if I miss something, I could just drive to

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Speaker 2: shops and drive back within ten minutes. And yeah, that's

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Speaker 2: what I wanted.

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Speaker 3: There's a rad one ear our place down in Marubra,

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Speaker 3: the Greener Grocer it's.

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Speaker 1: Called and oh I've been there. Yeah.

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Speaker 3: Yeah, they've got all the like what kind of tree

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Speaker 3: did that grow on? It's got all that stuff, which

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Speaker 3: is awesome. I go there was my mother in law.

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Speaker 3: So my mother in law's Chinese, Fijian, my father laws Indian.

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Speaker 3: Somehoe and oh wow Fiji. Yeah, so Fiji's melting pot

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Speaker 3: of kind of English colonial influence, native Fijian, Chinese and

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Speaker 3: Indian workers that are brought over. So the food is like, yeah,

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Speaker 3: we'll take this kondo, which is this amazing fish dish.

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Speaker 1: We're gonna put a rawty with it, you know.

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Speaker 2: Yeah, no, no, that's that's amazing. I mean, like that's

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Speaker 2: that's what cooking's abart, right, Like we do that all

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Speaker 2: the time. Actually, I actually whip up even crazier stuff

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Speaker 2: like sometimes because I come from Malaysia originally, Like I

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Speaker 2: lived in Malaysia for eight years, and you know, there's

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Speaker 2: a lot of Indian, Malay and Chinese influence, so sometimes

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Speaker 2: we're mixing, mixing Chinese dishes with Indian dishes and it's

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Speaker 2: like it works, man like. And you know, being in Australia,

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Speaker 2: you mix some stuff that you learned here and it's

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Speaker 2: just one big ball mess, but it tastes good.

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Speaker 1: I mean Singapore and gone, well, I never thought i'd

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Speaker 1: see those two things together, but here, yeah, exactly, because

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Speaker 1: it's just kind of everybody. What were you in? Kl

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Speaker 1: uh No? I was in a little small city called

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Speaker 1: Cameron Highlands. Is it like Asian small? Said, he's just

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Speaker 1: twenty seven million?

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Speaker 2: No, no, no, no, no, It's like it's like it's

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Speaker 2: almost a village.

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Speaker 1: Yeah.

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Speaker 2: So like if we were talking here, it'd be Hunter Valley, right,

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Speaker 2: like a little small town.

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Speaker 1: My family was in Tea.

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Speaker 2: They did like tea plantations and stuff like that, and

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Speaker 2: then my family wanted to give me a better life

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Speaker 2: and not pick tea leaves, you know what I mean.

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Speaker 1: So move over to Australia. Right, How was that?

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Speaker 3: I mean I'm an immigrant myself. How was that process

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Speaker 3: for them? It was hard for them? What year did

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Speaker 3: they come?

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Speaker 2: Yeah?

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Speaker 1: It was hard.

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Speaker 2: I think it was two thousand and two from memory.

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Speaker 2: Oh fuck, he could have chosen a better time.

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Speaker 1: You know, yeah for sure, but yeah, what you do?

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Speaker 3: You know?

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Speaker 1: That was that was the time.

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Speaker 2: And I think I was around eight years old, moved

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Speaker 2: over here, and it was it was tough, Like honestly,

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Speaker 2: it wasn't easy.

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Speaker 1: You know.

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Speaker 2: They came over here. They spoke English, both of them

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Speaker 2: speak English. But I came here. I only spoke Chinese.

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Speaker 2: I didn't know any English. So when I came over here,

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Speaker 2: it was it was very hard for me. School it

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Speaker 2: was very hard. I went to es classes and like,

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Speaker 2: now I don't have an accent. I sound like I'm Australian, right,

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Speaker 2: But it didn't. It wasn't always like this wow.

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Speaker 1: And look.

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Speaker 3: I grew up in Queensland, which I remember the first

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Speaker 3: time I went to Western Australia was two thousand and

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Speaker 3: I was like, well, fuck, you guys are racist. And

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Speaker 3: I grew up in Queensland like the people that broad

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Speaker 3: est one nation. I was there, like, I got to

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Speaker 3: Western Australa was like wow, you wow, you really just

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Speaker 3: don't care?

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Speaker 1: Yeah, were you aware of that? You know those days?

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Speaker 2: Yeah, it definitely was was like that. You know, it

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Speaker 2: wasn't very accepting of like Asian culture, you know, actually

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Speaker 2: anyone of color at that stage.

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Speaker 1: But over time it got better.

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Speaker 2: Perth definitely got better because it went from a very

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Speaker 2: small town mentality to you know, seeing more. You know,

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Speaker 2: Bali became the backyard of Perth, and you know, it

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Speaker 2: just it just started expanding there and you know, people

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Speaker 2: got better over time. But when we first moved there,

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Speaker 2: you know, you're basically the first thing that you heard

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Speaker 2: getting off the plane was a racial slur, you know

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Speaker 2: what I mean.

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Speaker 3: What do you think when you see those blokes that

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Speaker 3: were marching through the streets the other day where there

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Speaker 3: are Australian flags tied around their necks and then that

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Speaker 3: photo emerges of a table of them around a lazy

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Speaker 3: Susan in a dim sum place.

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Speaker 1: That night.

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Speaker 2: Well, I mean, like from a Chinese restaurant owner perspective,

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Speaker 2: that's great, man.

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Speaker 1: Anyone's a customer.

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Speaker 3: You know, when I think about I think about my wife.

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Speaker 3: She came to Australia when she was seven, so a

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Speaker 3: bit younger than you.

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Speaker 1: I was a baby when I came.

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Speaker 3: But there's a bit of a there's a work ethic

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Speaker 3: that I think that comes with people who arrive here

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Speaker 3: of like, Okay, you kind of come later in life

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Speaker 3: without any of the run up that you might have

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Speaker 3: got from growing up in a place, and you have

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Speaker 3: a head of steam.

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Speaker 1: You hit the ground kind of running.

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Speaker 3: What did you learn from watching your folks about work ethic?

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Speaker 2: Actually I learned the work ethic from my dad, and

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Speaker 2: I actually want for both my parents, right, you know,

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Speaker 2: it stems from like little things like when I was

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Speaker 2: in school in Asia, one of the biggest thing was,

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Speaker 2: you know, you get a fifteen minute lunch break, and

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Speaker 2: that was it. When I came over here. In primary school,

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Speaker 2: I remember the first bell going off. I remember that

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Speaker 2: day very very clearly, Right, the first bell went off,

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Speaker 2: and then you went to lunch one or it was recess,

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Speaker 2: and then the bell went off again and we went

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Speaker 2: to lunch two. And I'm like, wait, these are half

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Speaker 2: an hour breaks. That's one hour of the day you

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Speaker 2: don't have to go to school, and in Asia it's

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Speaker 2: fifteen minutes, right, so, and then I think there was

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Speaker 2: another fifteen minute like you know home recess thing where

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Speaker 2: you're sitting, you know, with your mates and you don't

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Speaker 2: really have to do anything. So I thought, wow, school's

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Speaker 2: very easy over here.

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Speaker 1: You know there was.

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Speaker 2: It wasn't really drilled into you like that, yeah over here.

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Speaker 2: But one thing that I learned that was very different

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Speaker 2: from here and in Asia is that they teach you

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Speaker 2: why in Australia, right, why they do certain thing. In Asia,

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Speaker 2: it's all about memory.

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Speaker 1: Right.

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Speaker 2: We used to sit in class and in math you'd

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Speaker 2: be like one times one is one, two times two

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Speaker 2: is four, right, Like you just memorize it, but you

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Speaker 2: don't really know why. The teachers in Australia they teach

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Speaker 2: you why they do certain things. And having that balance

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Speaker 2: between my parents you know, forcing me and you know,

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Speaker 2: being strict on me and you know, giving me that

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Speaker 2: work ethic plus the understanding of why in Australia is

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Speaker 2: actually really beneficial to me.

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Speaker 1: It was, it was very good.

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Speaker 3: How did they go finding work when they arrived Australia.

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Speaker 3: It's kind of I don't know. I reluctant to recognize

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Speaker 3: qualifications for overseae sometimes.

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Speaker 2: Yeah, yeah, well my parents, my parents are lucky, like

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Speaker 2: they went to they went to study in America. That's

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Speaker 2: where they met, so they had American degrees, right, So

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Speaker 2: from big universities in America, so that when they came

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Speaker 2: over to Australia, it was much easier for them to

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Speaker 2: find work.

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Speaker 3: So in the States. Tell me about how kind of

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Speaker 3: cooking came into your family.

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Speaker 1: Was it in America?

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Speaker 2: Yeah, it was in America. My mom and dad was

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Speaker 2: studying in America. Then my dad's brother decided to open

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Speaker 2: a restaurant there. They opened a restaurant in this little

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Speaker 2: town called Temple, Texas, and it was one of the

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Speaker 2: first Chinese restaurants in the area. Actually, so when my

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Speaker 2: dad moved over there, I was That's why I was

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Speaker 2: born there.

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Speaker 1: My dad was born in Texas. I was born in Texas. Fantastic.

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Speaker 2: So Dad learned to cook in that restaurant right with

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Speaker 2: his brothers. And then when he moved to Malaysia, he

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Speaker 2: didn't he didn't cook anymore. I didn't even know he

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Speaker 2: was a chef. When he came back to Australia, he

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Speaker 2: had no choice. He couldn't get a job anywhere else,

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Speaker 2: so he became a chef.

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Speaker 1: Hey, let me do the s here. So there's thirty one,

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Speaker 1: so you would have you would have been old enough.

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Speaker 3: But just right when Dallas Cowboys were the Kings of

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Speaker 3: the world is when you were born. Yeah, I think

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Speaker 3: so ad that time would have been a wild time. Yeah,

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Speaker 3: is it? What big city is? Temple near Temples between

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Speaker 3: Austin and Dallas. Oh right, right, right bang in the middle, right, yeah, yeah,

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Speaker 3: just you know, a little bit of you know that

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Speaker 3: smells like paturely, that smells like motor oil somewhere in between.

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Speaker 2: Yeah, you know, I don't know if you've heard of BUCkies,

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Speaker 2: like the biggest gas station in the world, that's where

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Speaker 2: it is.

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Speaker 1: Of course it is. Yeah, that's that's where it. I

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Speaker 1: spent time with.

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Speaker 3: Texas, yea, when I lived in America for a while

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Speaker 3: and all my best friends were Texan. Yeah, I couldn't

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Speaker 3: figure there was something just something about them that was

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Speaker 3: very queenslandish.

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Speaker 2: Well wasn't that their like motto like friendliest people or

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Speaker 2: something like that, But.

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Speaker 1: That was just the way they looked at the world. Ye.

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Speaker 3: Yeah. We had different views on firearms a lot of

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Speaker 3: the time, but they were you know, they had a

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Speaker 3: different like a yeah that is a problem, that's what

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Speaker 3: we knew about it, rather than just losing their minds

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Speaker 3: over something.

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Speaker 1: I really I really liked that.

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Speaker 3: So when did you find out that your dad could

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Speaker 3: you know, throw down.

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Speaker 1: When it came to.

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Speaker 2: When I was eight years old, Yeah, that's when I

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Speaker 2: stepped in the kitchen, you know, like helping them out, Like.

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Speaker 3: I just eye level to the spitting flat, you know,

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Speaker 3: just like right there. Yeah, eye level to the super

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Speaker 3: dangerous commercial kitchen stoves.

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Speaker 1: That's great. Yeah, exactly, that's so good. What are you

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Speaker 1: barefeet's fines one? Come on in?

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Speaker 2: Yeah, no, let me cook at that stage, but like

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Speaker 2: it was like learning to you know, fry an egg,

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Speaker 2: like you know, do little things, you know, like cut vegetables,

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Speaker 2: learning to cook cut like barbecue pork, how to peel shrimp,

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Speaker 2: you know, all that sort of stuff, like learning to

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Speaker 2: wash dishes, how to like you know, wash the sanitize

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Speaker 2: and all that sort of stuff like learning all those

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Speaker 2: sort of things. And then I think it was like

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Speaker 2: around thirteen thirteen was when I could like lift the

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Speaker 2: walk and start cooking.

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Speaker 1: Wow, you know, completely illegal, but like, which parent hasn't

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Speaker 1: showed their kid how to do the thing they do?

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Speaker 2: Yeah?

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Speaker 3: Of course, you know, you find me a training that

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Speaker 3: trading that hasn't let their six year old older now

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Speaker 3: gun and I'll show you someone who's lying, yeah, yeah,

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Speaker 3: you know, it's fun. So what's the My friend Yumi,

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Speaker 3: she never went to chef school, but she's extraordinary cooks

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Speaker 3: put her heaps cookbooks. But she would ask her once

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Speaker 3: like did you ever think about doing that? She goes, nah,

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Speaker 3: I couldn't bear it.

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Speaker 1: Why's that? She goes, Oh, first year of Japanese cooking school.

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Speaker 3: Is rice, and then I'll let you do anything except

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Speaker 3: that for a year, and she's like, I didn't want

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Speaker 3: to do that's the what's the barrier to entry?

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Speaker 1: What's the thing.

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Speaker 3: If you can suss this, then most of the techniques

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Speaker 3: you're going to use are in this. So if you

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Speaker 3: can figure this out, then the rest of it's kind

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Speaker 3: of there.

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Speaker 1: It's ford rice. Really yeah.

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Speaker 2: I tell everyone this because my dad told me that.

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Speaker 2: You know, he always says like it's the easiest dish

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Speaker 2: to cook, but the hardest dish to master, right, And

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Speaker 2: it's very very true, because you ever go to a

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Speaker 2: restaurant and then you're like, oh, the fried rice is wet,

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Speaker 2: like it's soggy, it's bland or whatever, there's no flavor,

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Speaker 2: or they've tried to mask it up with a whole

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Speaker 2: bunch of stuff. So like the really good fried rice

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Speaker 2: is like it's very fragrant. You know, you can take

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Speaker 2: you can just you can smell it when it comes

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Speaker 2: out right. So when you learn how to control that

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Speaker 2: fire for fried rice, you should be able to control

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Speaker 2: and cook everything else.

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Speaker 3: There's a that dish exists in many other cultures.

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Speaker 1: Rice is a staple. Yes, that's the world.

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Speaker 3: Pela is a you know, a version easy to throw

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Speaker 3: everything at the pan, real hard to get just crispy enough, correct,

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Speaker 3: just wet enough and just dry enough.

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Speaker 1: Really really difficult, really difficult stuff.

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Speaker 3: When I mean my first memory of h I mean,

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Speaker 3: you wouldn't probably watch the TV show Bluey.

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Speaker 1: Yeah, no, not really, but I know what it is.

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Speaker 3: There's a whole episode of Bluey that takes place at

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Speaker 3: a Chinese takeaway. Oh really Yeah, but this particular restaurant

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Speaker 3: where they take it away from is identical to the

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Speaker 3: one that we used to go to in nineteen seventy

329
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Speaker 3: nine in Marshall Lane in Kenmore. That was the first

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Speaker 3: place I ever saw those you know, plastic takeaway things,

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Speaker 3: the crispy, you know pron things, a kind of the

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Speaker 3: standard four hundred things on the menu, fold out triplicate

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Speaker 3: thing coming from overseas. What's your take on the role

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Speaker 3: that the Chinese restaurant has in Australian culture.

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Speaker 2: The role, oh man, I'd say it's a pretty big role.

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Speaker 2: You know, Chinese people who immigranted to Hear, like during

337
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Speaker 2: what the gold.

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Speaker 1: Rush eighteen hundreds.

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Speaker 2: Yea. You know a lot of Chinese dishes that everyone

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Speaker 2: believes is Chinese isn't actually Chinese is actually Australian, like

341
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Speaker 2: honey chicken. Yes, you know, like dishes like that where

342
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Speaker 2: or you know a chicken and hamd roll or you

343
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Speaker 2: know these these are these have invented here. Jim Sims, Yeah,

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Speaker 2: Dim Sims comes to you know what I'm saying, Yeah,

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Speaker 2: they're made here.

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Speaker 1: I remember the yeah, name of the restaurant, but yeah,

347
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Speaker 1: she created it, the huge ones. Yeah yeah yeah.

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Speaker 2: So I mean it's I'd say it plays as big

349
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Speaker 2: overall as like you know the meat pie, you know

350
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Speaker 2: what I mean.

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Speaker 1: It's it's been here.

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Speaker 3: That kind of cuisine has been in our culture for long,

353
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Speaker 3: and it was a time before you know, fast food

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Speaker 3: shut up, Burger joints shut up. It was the only

355
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Speaker 3: fast food you could get, really the only kind of

356
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Speaker 3: takeaway you could get. I really love if I'm driving

357
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Speaker 3: cross country, I will stop at the restaurant, like the

358
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Speaker 3: Emperor's Dragon or whatever, like in the middle of fucking nowhere,

359
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Speaker 3: the regional Chinese with the.

360
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Speaker 1: Font and the paint on the window.

361
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Speaker 3: There's just something about I don't know, was there a

362
00:15:48,640 --> 00:15:50,840
Speaker 3: pamphlet or is there a trade show when they went here,

363
00:15:50,840 --> 00:15:52,400
Speaker 3: we're going to fit you out, don't you worry, And

364
00:15:52,440 --> 00:15:54,920
Speaker 3: here's a CD you just play and never take out.

365
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Speaker 3: Like there's just something about it that makes you know,

366
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Speaker 3: I don't know, I've heard you talk about this kind

367
00:16:00,280 --> 00:16:02,040
Speaker 3: of no, no, no, this is it, man. Don't don't

368
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Speaker 3: mess with the fly. Don't mess with the program too much.

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Speaker 3: I want fluorescent lights, yeah, and vinyl top on my table.

370
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Speaker 1: Yeah, that's what I want.

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Speaker 2: I think at that time when they did it, it

372
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Speaker 2: was like, I don't know, like it. I guess it

373
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Speaker 2: was cheap, you know, that's maybe that's all they could afford,

374
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Speaker 2: you know, for the restaurants and stuff like that. But

375
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Speaker 2: now we're looking at it, it's like it kind of

376
00:16:21,480 --> 00:16:23,680
Speaker 2: has like a little bit of like nostalgic feel, you know,

377
00:16:23,880 --> 00:16:26,200
Speaker 2: like that that cheap Chinese type of feel kind of

378
00:16:26,240 --> 00:16:28,400
Speaker 2: looks good and you know, a lot of restaurants now

379
00:16:28,440 --> 00:16:30,560
Speaker 2: in Sydney copying that, right, they're trying to recreate it

380
00:16:30,600 --> 00:16:34,240
Speaker 2: into a like a fancy vibe, right and overcharging you

381
00:16:34,280 --> 00:16:37,880
Speaker 2: forty fifty dollars for our plate hind Chicken, you know

382
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Speaker 2: what I mean. I mean my restaurant was kind of

383
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Speaker 2: like that. Like it was in Blue Mountains. It was

384
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Speaker 2: a regional Chinese restaurant, and.

385
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Speaker 1: There's there's this.

386
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Speaker 2: I don't know Chinese people also very what is it like? Uh,

387
00:16:51,080 --> 00:16:53,200
Speaker 2: I don't even know the word, but like when they

388
00:16:53,400 --> 00:16:55,920
Speaker 2: when something works, they don't want to change it, right

389
00:16:56,120 --> 00:16:59,760
Speaker 2: because they think that thing brings good luck. So I

390
00:16:59,800 --> 00:17:02,560
Speaker 2: have this table, right, It's this pink table that sits

391
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Speaker 2: in the front of my table. I never got rid

392
00:17:04,480 --> 00:17:06,640
Speaker 2: of it the whole seven years that I owned the restaurant.

393
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Speaker 2: My mum would come in, She's like, that tele so ugly.

394
00:17:09,200 --> 00:17:10,560
Speaker 2: Why don't you wrap it up? Whyn't you throw it away?

395
00:17:10,560 --> 00:17:12,320
Speaker 2: Why don't you buy a new table? I'm like, no, no, no,

396
00:17:12,400 --> 00:17:15,040
Speaker 2: that table was lucky, man. Like the reason why I'm

397
00:17:15,040 --> 00:17:17,119
Speaker 2: successful is because of this pink table. So was it

398
00:17:17,160 --> 00:17:17,880
Speaker 2: table eighty eight?

399
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Speaker 1: Is that what it was?

400
00:17:19,359 --> 00:17:19,520
Speaker 2: I know?

401
00:17:19,560 --> 00:17:21,480
Speaker 1: We put table eight on there, of course it did. Yeah,

402
00:17:21,480 --> 00:17:23,600
Speaker 1: we pure table eight on there, but it was just

403
00:17:23,880 --> 00:17:24,800
Speaker 1: this pink table.

404
00:17:24,840 --> 00:17:26,440
Speaker 2: You came to the restaurant, you'd see it like it's

405
00:17:26,440 --> 00:17:29,200
Speaker 2: this pink table that like it just doesn't fit with

406
00:17:29,240 --> 00:17:29,800
Speaker 2: in the restaurant.

407
00:17:29,800 --> 00:17:32,720
Speaker 3: But like we left it there just because something happened

408
00:17:32,760 --> 00:17:35,399
Speaker 3: and you went, I don't know, I just felt like

409
00:17:35,440 --> 00:17:37,040
Speaker 3: you couldn't touch it. It was one of those things that

410
00:17:37,080 --> 00:17:39,200
Speaker 3: you just couldn't touch, you know, like you just had

411
00:17:39,200 --> 00:17:41,520
Speaker 3: this like draw to it, you know what I mean. Yeah,

412
00:17:42,280 --> 00:17:44,600
Speaker 3: on when I was up the coast the other day,

413
00:17:45,000 --> 00:17:47,680
Speaker 3: we were it was like someday afternoon of a long

414
00:17:47,680 --> 00:17:52,879
Speaker 3: weekend and we were getting some ice cream for warf

415
00:17:52,880 --> 00:17:57,120
Speaker 3: after we had some dinner, and there was the kind

416
00:17:57,119 --> 00:18:00,679
Speaker 3: of hole in the wall Chinese joint asked opening up

417
00:18:00,720 --> 00:18:02,560
Speaker 3: because there was a pub across the way and they

418
00:18:02,640 --> 00:18:04,960
Speaker 3: know that about seven thirty eight o'clock people are going

419
00:18:05,040 --> 00:18:07,200
Speaker 3: to start charging over there because they've been there since

420
00:18:07,240 --> 00:18:10,200
Speaker 3: ten am on the punt and you know, so they're

421
00:18:10,280 --> 00:18:14,240
Speaker 3: ready to go. And you could see it was you know,

422
00:18:14,400 --> 00:18:16,800
Speaker 3: judging by the look of the people that I saw,

423
00:18:16,840 --> 00:18:20,360
Speaker 3: it was clearly brothers or cousins. Yeah, behind the you know,

424
00:18:20,760 --> 00:18:24,280
Speaker 3: at the hot plate and one of their either sisters

425
00:18:24,359 --> 00:18:26,960
Speaker 3: or wives was on the front, and there was an

426
00:18:27,080 --> 00:18:28,000
Speaker 3: entire other table.

427
00:18:28,240 --> 00:18:29,640
Speaker 1: It was outside. It was a lovely day.

428
00:18:29,920 --> 00:18:32,639
Speaker 3: Another other table of kids on the street at a

429
00:18:32,640 --> 00:18:36,080
Speaker 3: table with their coloring it and shit like that. And

430
00:18:36,119 --> 00:18:37,480
Speaker 3: I was like, all right, so this is what you

431
00:18:37,480 --> 00:18:40,080
Speaker 3: guys do all day. Yeah, every seven days a week.

432
00:18:40,119 --> 00:18:42,399
Speaker 1: This is what you did. Did you see did you

433
00:18:42,440 --> 00:18:43,560
Speaker 1: see that sort of thing growing up?

434
00:18:43,640 --> 00:18:43,840
Speaker 2: Yeah?

435
00:18:43,880 --> 00:18:46,199
Speaker 1: Man, I was. I was that person. Yeah, I was

436
00:18:46,200 --> 00:18:46,680
Speaker 1: that kid.

437
00:18:47,480 --> 00:18:49,240
Speaker 2: I used to finish school at like three o'clock and

438
00:18:49,240 --> 00:18:51,960
Speaker 2: then go to the restaurant, go sit there, do my homework,

439
00:18:52,160 --> 00:18:54,439
Speaker 2: play on my Nintendo DS, you know, and then like

440
00:18:55,119 --> 00:18:57,160
Speaker 2: when there was customers, I'd go save customers. Will help

441
00:18:57,200 --> 00:19:00,320
Speaker 2: that out anywhere that I can. You know, that's that's

442
00:19:00,359 --> 00:19:03,080
Speaker 2: just the culture man. Like you know, I think this

443
00:19:03,119 --> 00:19:06,200
Speaker 2: also happens a lot because Asians don't like to pay

444
00:19:06,200 --> 00:19:10,359
Speaker 2: for a babysitter. Yeah, like I'm not willing to go

445
00:19:10,800 --> 00:19:13,280
Speaker 2: And it makes sense, right, Like I'm not. I was like,

446
00:19:13,359 --> 00:19:16,240
Speaker 2: let's just say you're earning twenty dollars an hour, I'm

447
00:19:16,240 --> 00:19:18,320
Speaker 2: not willing to pay the babysitter of twenty five dollars

448
00:19:18,320 --> 00:19:19,879
Speaker 2: an hour to sit and watch my kid, right, Like,

449
00:19:19,880 --> 00:19:22,840
Speaker 2: it doesn't it's bring your kids to work day every day,

450
00:19:22,880 --> 00:19:23,120
Speaker 2: you know.

451
00:19:23,440 --> 00:19:27,560
Speaker 3: Right what Osmo's is into a kid when they are

452
00:19:27,600 --> 00:19:30,480
Speaker 3: in that environment and that is normalized for them. What

453
00:19:30,520 --> 00:19:32,320
Speaker 3: did you notice it was different about you and the

454
00:19:32,359 --> 00:19:34,320
Speaker 3: way you approached work and the way you approached family

455
00:19:34,320 --> 00:19:35,480
Speaker 3: and the other kids you went to school with.

456
00:19:37,800 --> 00:19:42,000
Speaker 1: What was the difference. I don't know, there's not I

457
00:19:42,040 --> 00:19:42,920
Speaker 1: couldn't really see any.

458
00:19:42,800 --> 00:19:44,879
Speaker 3: Difference the other kids, like say, for example, they'd be

459
00:19:44,880 --> 00:19:46,760
Speaker 3: waiting till I was seventeen before they learned how to

460
00:19:46,800 --> 00:19:47,399
Speaker 3: not I.

461
00:19:47,440 --> 00:19:48,119
Speaker 1: Mean some of them.

462
00:19:48,240 --> 00:19:53,080
Speaker 2: Yeah, but like I think being like harder working, I'd say, right,

463
00:19:53,520 --> 00:19:55,560
Speaker 2: like a lot of my friends were hard working, you know,

464
00:19:55,680 --> 00:19:57,920
Speaker 2: like I hanged out with kids that were like going

465
00:19:57,960 --> 00:20:00,280
Speaker 2: to work because those are the kids I understand me,

466
00:20:00,320 --> 00:20:02,360
Speaker 2: you know, in school, like I didn't really hang out

467
00:20:02,400 --> 00:20:05,080
Speaker 2: with anyone that wasn't doing something as well, you know,

468
00:20:05,119 --> 00:20:08,439
Speaker 2: even from a very young age. You know, you know,

469
00:20:08,560 --> 00:20:11,280
Speaker 2: my friend's parents they had a like pie shop. Then

470
00:20:11,280 --> 00:20:14,360
Speaker 2: another friend's parents had like a deli. Right, some had

471
00:20:14,400 --> 00:20:16,359
Speaker 2: like cake shops or something like that. Right, But we'd

472
00:20:16,359 --> 00:20:19,600
Speaker 2: all hang out and you know, the ones that the

473
00:20:19,600 --> 00:20:21,760
Speaker 2: ones that were free, they'd be playing computer games a lot,

474
00:20:21,840 --> 00:20:23,840
Speaker 2: and you know we didn't really have too much time

475
00:20:23,880 --> 00:20:26,440
Speaker 2: for it, which we never got along anyways.

476
00:20:26,560 --> 00:20:29,600
Speaker 1: So yeah, and what did they give you when you

477
00:20:30,200 --> 00:20:30,920
Speaker 1: left school?

478
00:20:31,480 --> 00:20:33,400
Speaker 3: And did you notice that you showed up with something

479
00:20:33,440 --> 00:20:35,600
Speaker 3: that was a little different to other people who are

480
00:20:35,600 --> 00:20:36,240
Speaker 3: looking for jobs?

481
00:20:36,400 --> 00:20:39,639
Speaker 2: Oh, definitely, Like I there hasn't There hasn't really been

482
00:20:39,680 --> 00:20:41,800
Speaker 2: a case where I'd look for a job in the

483
00:20:41,840 --> 00:20:44,440
Speaker 2: past where they didn't hire me. Right, Like I would

484
00:20:44,440 --> 00:20:46,320
Speaker 2: walk into an interview, I knew exactly what to say.

485
00:20:46,440 --> 00:20:48,760
Speaker 2: I knew what they were looking for because my dad

486
00:20:48,800 --> 00:20:51,080
Speaker 2: would be looking for that same stuff to work.

487
00:20:50,960 --> 00:20:52,920
Speaker 1: For him, right, So what kind of things we talking about?

488
00:20:53,480 --> 00:20:55,639
Speaker 2: Okay, So, like I always applied for like, you know,

489
00:20:55,680 --> 00:21:01,000
Speaker 2: barista jobs or like management jobs or chef jobs, right,

490
00:21:01,600 --> 00:21:04,320
Speaker 2: and I know they want somebody that can follow the

491
00:21:04,320 --> 00:21:07,600
Speaker 2: recipe as a chef, right, Like, they don't want a

492
00:21:07,680 --> 00:21:09,920
Speaker 2: chef that's you know, in their own world trying to

493
00:21:09,960 --> 00:21:12,680
Speaker 2: create something, especially when they've got SOPs to follow, right,

494
00:21:13,040 --> 00:21:14,879
Speaker 2: So you know I would say things like yeah, you know,

495
00:21:15,000 --> 00:21:17,880
Speaker 2: I follow the you know, health regulations and stuff like that.

496
00:21:17,960 --> 00:21:21,080
Speaker 2: You know, I'm generally a pretty tidy person. You know,

497
00:21:21,160 --> 00:21:22,720
Speaker 2: I can follow your recipes to the.

498
00:21:22,680 --> 00:21:23,639
Speaker 1: T no problem.

499
00:21:23,840 --> 00:21:25,480
Speaker 2: And when you say stuff like that, they'd love to

500
00:21:25,520 --> 00:21:27,800
Speaker 2: hear stuff like that, right, and most likely you can

501
00:21:27,840 --> 00:21:29,879
Speaker 2: get a job, right and in a management role, like

502
00:21:29,960 --> 00:21:31,520
Speaker 2: I'd always tell them I'm organized.

503
00:21:33,080 --> 00:21:34,159
Speaker 1: You know, I played a lot of sports.

504
00:21:34,160 --> 00:21:36,760
Speaker 2: Our team played sports, which you know, I feel like

505
00:21:36,960 --> 00:21:38,640
Speaker 2: when you know how to lead in a team sport,

506
00:21:38,680 --> 00:21:40,919
Speaker 2: you're able to lead the team. So I managed like

507
00:21:41,160 --> 00:21:43,239
Speaker 2: I was eighteen years old. I managed like over two

508
00:21:43,320 --> 00:21:46,560
Speaker 2: hundred people for the stadiums a right. So yeah, like

509
00:21:46,800 --> 00:21:49,280
Speaker 2: you know, I've I always got those jobs because I

510
00:21:49,359 --> 00:21:50,320
Speaker 2: just knew what they wanted.

511
00:21:50,440 --> 00:21:52,000
Speaker 1: Yeah right, Yeah, that was I think that was the

512
00:21:52,000 --> 00:21:53,240
Speaker 1: biggest difference, honestly, What.

513
00:21:53,200 --> 00:21:55,440
Speaker 3: Do you learn about when you're at that front facing

514
00:21:55,760 --> 00:22:00,280
Speaker 3: and you know, when you're working in a restaurant, you

515
00:22:00,320 --> 00:22:03,040
Speaker 3: know you could like you can probably get the same

516
00:22:03,080 --> 00:22:06,680
Speaker 3: similar kind of food to suburbs over right. The difference

517
00:22:06,720 --> 00:22:08,320
Speaker 3: is how you treat people and the experience they have

518
00:22:09,400 --> 00:22:12,840
Speaker 3: the pink table. What did you learn what's just working

519
00:22:12,880 --> 00:22:15,080
Speaker 3: in a restaurant like that, and particularly growing up in

520
00:22:15,080 --> 00:22:17,359
Speaker 3: a Chinese restaurant environment, what does that teach you about

521
00:22:17,400 --> 00:22:20,840
Speaker 3: customer service and what drives people to return, what brings

522
00:22:20,880 --> 00:22:21,240
Speaker 3: them back.

523
00:22:22,560 --> 00:22:25,480
Speaker 2: Understanding that, like you know, to understand what a dollar

524
00:22:25,560 --> 00:22:27,760
Speaker 2: means to you, I think is the biggest thing. Right,

525
00:22:27,840 --> 00:22:31,040
Speaker 2: Like my dad told me to treat you very nicely. Right,

526
00:22:31,119 --> 00:22:34,359
Speaker 2: Like we when the customers come in, we always greet

527
00:22:34,359 --> 00:22:35,480
Speaker 2: them first before they greet me.

528
00:22:35,720 --> 00:22:35,920
Speaker 1: Right.

529
00:22:36,160 --> 00:22:39,280
Speaker 2: I think that is a very general rule of thumb

530
00:22:39,280 --> 00:22:41,520
Speaker 2: that you've got to apply when you're working in hospital,

531
00:22:41,600 --> 00:22:44,439
Speaker 2: actually in any any sector. Right, Like if you if

532
00:22:44,480 --> 00:22:46,159
Speaker 2: you walked into a building, the CEO walks into a

533
00:22:46,200 --> 00:22:48,199
Speaker 2: building or whatever, and you know you're the last one

534
00:22:48,240 --> 00:22:51,320
Speaker 2: to stand up to stay hi, like, you're most likely

535
00:22:51,320 --> 00:22:54,320
Speaker 2: not going to get the job right. So I feel

536
00:22:54,359 --> 00:22:56,399
Speaker 2: like little things like that made the biggest difference when

537
00:22:56,480 --> 00:22:58,720
Speaker 2: I was when I was working in my dad's restaurant,

538
00:22:58,840 --> 00:23:00,520
Speaker 2: and even when I was going out.

539
00:23:00,600 --> 00:23:03,199
Speaker 3: Yeah, what about now you've got people that work with you,

540
00:23:03,280 --> 00:23:05,080
Speaker 3: work for you. What do you look for when you

541
00:23:05,119 --> 00:23:08,560
Speaker 3: hire people these days? What I look for I look

542
00:23:08,640 --> 00:23:12,040
Speaker 3: for loyalty. Loyalty is a very big one because of

543
00:23:12,080 --> 00:23:14,800
Speaker 3: what I'm doing, it's so specialized. There's no one that

544
00:23:14,880 --> 00:23:16,120
Speaker 3: really knows what they're doing.

545
00:23:16,320 --> 00:23:18,320
Speaker 2: Right, Like social media is so new, it's not like

546
00:23:18,359 --> 00:23:21,520
Speaker 2: I can hire another content creator, right, So I'm looking

547
00:23:21,560 --> 00:23:23,919
Speaker 2: for people that have loyalty, that want to grow, that

548
00:23:24,000 --> 00:23:26,840
Speaker 2: have ambition. I don't even look for skill anymore, don't.

549
00:23:26,840 --> 00:23:30,479
Speaker 2: I no longer hire videographers and editors just because they

550
00:23:30,480 --> 00:23:32,000
Speaker 2: know how to edit, just because they know how to

551
00:23:32,000 --> 00:23:34,800
Speaker 2: film a video. Because times are changing, right, I need

552
00:23:34,800 --> 00:23:37,159
Speaker 2: people to understand how to adapt. I need people to

553
00:23:37,240 --> 00:23:39,359
Speaker 2: understand and think of their feet really quickly, right, that

554
00:23:39,400 --> 00:23:41,880
Speaker 2: are organized. So that's what I'm looking for. You had

555
00:23:41,920 --> 00:23:45,239
Speaker 2: to keep up with, I'd say, so, yeah, I mean

556
00:23:45,280 --> 00:23:47,800
Speaker 2: we've got like sixty five million businesses running at the

557
00:23:47,800 --> 00:23:51,880
Speaker 2: same time while trying to Yeah, it's a lot.

558
00:23:53,640 --> 00:23:56,040
Speaker 3: Just a moment away from Vincent Limb to say that

559
00:23:56,280 --> 00:23:59,520
Speaker 3: the Story Club YouTube is up and absolutely pumping and

560
00:23:59,560 --> 00:24:01,640
Speaker 3: can find them in the show notes. There's new stories

561
00:24:02,040 --> 00:24:05,760
Speaker 3: every Thursday. The next live show's return at the end

562
00:24:05,760 --> 00:24:08,399
Speaker 3: of February. I'll have details about that shortly, but until then,

563
00:24:08,480 --> 00:24:10,200
Speaker 3: it tied you over. You get a fresh story every

564
00:24:10,240 --> 00:24:13,240
Speaker 3: week right there on the YouTube. Also, so, now what

565
00:24:13,359 --> 00:24:15,320
Speaker 3: my second book is on sale right now. It's a

566
00:24:15,400 --> 00:24:18,199
Speaker 3: perfect Christmas gift, perfect for secret Santas or people you

567
00:24:18,240 --> 00:24:20,040
Speaker 3: don't know what to get at the office.

568
00:24:20,080 --> 00:24:20,919
Speaker 1: Get them this book.

569
00:24:21,160 --> 00:24:22,720
Speaker 3: They'll read it in a lesson and now and it

570
00:24:22,760 --> 00:24:27,520
Speaker 3: will guarantee change their life. Guarantee back in a moment,

571
00:24:27,640 --> 00:24:39,760
Speaker 3: got a place some mats. What have you had to

572
00:24:40,280 --> 00:24:44,919
Speaker 3: understand about yourself once you become in charge, once you

573
00:24:44,960 --> 00:24:51,840
Speaker 3: become the boss, it'll become pretty evident if you're the problem,

574
00:24:51,880 --> 00:24:54,119
Speaker 3: if you're a hard boss to work for, what have

575
00:24:54,200 --> 00:24:55,960
Speaker 3: you had to learn about the way you operate? And

576
00:24:55,960 --> 00:24:57,240
Speaker 3: what if you had to adapt by the way you

577
00:24:57,240 --> 00:25:00,600
Speaker 3: will operate to keep that because their loyalties are too us? Yes,

578
00:25:00,680 --> 00:25:03,800
Speaker 3: Like whatever you had to learn about yourself in those situations.

579
00:25:04,280 --> 00:25:06,520
Speaker 2: In those situations, I have to understand. I think I've

580
00:25:06,800 --> 00:25:11,120
Speaker 2: I've learned that like people always do something for a reason, right,

581
00:25:11,920 --> 00:25:14,840
Speaker 2: And I've got to understand what they want in life

582
00:25:15,359 --> 00:25:19,199
Speaker 2: and how I can benefit them while they know what

583
00:25:19,240 --> 00:25:21,159
Speaker 2: I want in life and how they can benefit me.

584
00:25:21,280 --> 00:25:23,840
Speaker 2: When you have that mutual understanding of each other, it's

585
00:25:23,880 --> 00:25:26,399
Speaker 2: a very easy way to get along, right. Like you know,

586
00:25:26,480 --> 00:25:29,400
Speaker 2: between my business partners Catherine and Genio, these are both

587
00:25:29,440 --> 00:25:32,320
Speaker 2: content creators. We've worked together for three years now and

588
00:25:32,440 --> 00:25:34,879
Speaker 2: we fight every day, right, but we at the end

589
00:25:34,920 --> 00:25:38,600
Speaker 2: of the day, after every fight, after every issue that

590
00:25:38,680 --> 00:25:41,040
Speaker 2: we have, we always come to the conclusion and at

591
00:25:41,040 --> 00:25:43,159
Speaker 2: the end of the night we always think, hey, I

592
00:25:43,240 --> 00:25:45,280
Speaker 2: understand why he's fighting with me. I understand why she's

593
00:25:45,320 --> 00:25:48,760
Speaker 2: fighting with me. And we get through it. Right next day,

594
00:25:48,800 --> 00:25:50,400
Speaker 2: everything's happy, happy again, you know what I mean?

595
00:25:52,359 --> 00:25:55,520
Speaker 3: So what you when you say fight, Yeah, like quarrel

596
00:25:55,600 --> 00:25:56,760
Speaker 3: or disagree.

597
00:25:56,400 --> 00:25:59,520
Speaker 2: Oh yeah, yeah, like you know, just arguments, right like ok, yeah,

598
00:25:59,560 --> 00:26:02,160
Speaker 2: you know, like between between the team, right, because one

599
00:26:02,160 --> 00:26:04,000
Speaker 2: person wants to go one direction the other person wants

600
00:26:04,000 --> 00:26:07,240
Speaker 2: to go the other direction, you know, or maybe it's

601
00:26:07,359 --> 00:26:11,920
Speaker 2: just just to satisfy the ego, right like yeah, you know,

602
00:26:12,440 --> 00:26:15,520
Speaker 2: different fights for different reasons, but like, yeah, just understanding

603
00:26:15,520 --> 00:26:18,159
Speaker 2: each other and understanding the end goal and everyone is

604
00:26:18,160 --> 00:26:19,200
Speaker 2: trying to get to that goal.

605
00:26:19,640 --> 00:26:26,960
Speaker 1: Yeah. I find it interesting that knowing why still helps you.

606
00:26:27,680 --> 00:26:31,320
Speaker 3: Yeah, it's not just this is how Yeah, it's like

607
00:26:31,359 --> 00:26:34,560
Speaker 3: if I know why you're here, yeah, then together you

608
00:26:34,600 --> 00:26:36,040
Speaker 3: can help my way and we can.

609
00:26:36,040 --> 00:26:37,840
Speaker 1: Oh exactly, we can go get it to exactly.

610
00:26:37,880 --> 00:26:41,040
Speaker 2: That's that's that's the things that you learn in Australian schools, right,

611
00:26:41,200 --> 00:26:44,440
Speaker 2: like from a very early age. Why am I multiplying

612
00:26:44,480 --> 00:26:46,639
Speaker 2: two apples makes no fucking sense to me?

613
00:26:46,760 --> 00:26:46,920
Speaker 1: Right?

614
00:26:47,000 --> 00:26:49,720
Speaker 2: Like in Asia, they'll just be like, bro, just multiply

615
00:26:49,760 --> 00:26:51,840
Speaker 2: the two apples and you get fucking four apples, right,

616
00:26:52,160 --> 00:26:54,679
Speaker 2: But it doesn't work like that in real life. You know,

617
00:26:54,720 --> 00:26:57,560
Speaker 2: you have to understand. Like as so, I went to university.

618
00:26:57,600 --> 00:27:00,399
Speaker 2: I studied geographic information science. Nobody knows what that is,

619
00:27:00,440 --> 00:27:02,680
Speaker 2: but it's like Google maps, programming maps and stuff like that.

620
00:27:03,000 --> 00:27:04,879
Speaker 2: They told me there's forty two satellites or something in

621
00:27:04,920 --> 00:27:08,720
Speaker 2: the sky. I could not understand that because I've never

622
00:27:08,720 --> 00:27:11,280
Speaker 2: seen the forty two satellites in the sky. Right, Like

623
00:27:12,240 --> 00:27:13,959
Speaker 2: for me, it was very hard to process, you know,

624
00:27:14,080 --> 00:27:16,919
Speaker 2: like I need to understand why in order to do something.

625
00:27:17,160 --> 00:27:21,160
Speaker 3: How did you get all your friends are in food service?

626
00:27:22,040 --> 00:27:23,800
Speaker 3: You see this is what your family do, Da da

627
00:27:23,840 --> 00:27:26,520
Speaker 3: da da? And you say, hey, mom and dad, I'm

628
00:27:26,520 --> 00:27:28,880
Speaker 3: going to go talk learn about maps.

629
00:27:28,920 --> 00:27:31,159
Speaker 1: Like how did you get that? Over the line? And

630
00:27:31,200 --> 00:27:33,480
Speaker 1: no Asian parents, you know, like they didn't want me

631
00:27:33,560 --> 00:27:34,440
Speaker 1: to do food.

632
00:27:34,880 --> 00:27:38,720
Speaker 2: Really really, it wasn't like we built this restaurant take

633
00:27:38,720 --> 00:27:42,119
Speaker 2: it no, no, no. The business wasn't even profitable, right,

634
00:27:42,320 --> 00:27:44,280
Speaker 2: and it was. It was a straight loss, like to

635
00:27:44,320 --> 00:27:46,080
Speaker 2: be honest with you, you know, like it wasn't a

636
00:27:46,119 --> 00:27:48,240
Speaker 2: very successful business. It was a takeaway store that sat

637
00:27:48,280 --> 00:27:50,080
Speaker 2: like five people. You know, people come in and out.

638
00:27:50,119 --> 00:27:52,640
Speaker 2: It was like a subway for Chinese restaurants. There wasn't

639
00:27:52,640 --> 00:27:56,160
Speaker 2: anything special like that. And of course they didn't want

640
00:27:56,200 --> 00:27:57,919
Speaker 2: me to do it. They didn't see any future in that.

641
00:27:58,000 --> 00:28:01,680
Speaker 2: I didn't see any future in that, right, So yeah,

642
00:28:01,720 --> 00:28:04,720
Speaker 2: like so that's why they wanted me to study what

643
00:28:04,800 --> 00:28:07,679
Speaker 2: my uncle studied at the time. Like he was the

644
00:28:07,720 --> 00:28:10,840
Speaker 2: person that was deemed successful in the family and they

645
00:28:10,880 --> 00:28:13,520
Speaker 2: wanted me to do what he was doing. Right, And

646
00:28:13,560 --> 00:28:15,280
Speaker 2: get this, the funny thing is he's not even doing

647
00:28:15,280 --> 00:28:19,000
Speaker 2: that anymore. He's a videographer. Now he's a photographer because he.

648
00:28:19,040 --> 00:28:19,679
Speaker 1: Worked for you.

649
00:28:19,680 --> 00:28:22,119
Speaker 2: No, it doesn't but okay, there's not funny, right, Like

650
00:28:22,520 --> 00:28:24,439
Speaker 2: you know, now he's gone to chase his dreams.

651
00:28:24,440 --> 00:28:24,680
Speaker 1: You know.

652
00:28:25,440 --> 00:28:28,600
Speaker 2: Yeah, that's that's Asian families for you though, you know,

653
00:28:28,720 --> 00:28:30,280
Speaker 2: like you don't you don't really get to chase your

654
00:28:30,320 --> 00:28:31,359
Speaker 2: dreams to improve yourself.

655
00:28:33,440 --> 00:28:36,680
Speaker 3: We've seen how too much discipline can you know, a

656
00:28:36,760 --> 00:28:38,680
Speaker 3: kid can end up it's not great great for the

657
00:28:38,720 --> 00:28:40,920
Speaker 3: parents not the kid, great for their relationship long term.

658
00:28:41,360 --> 00:28:44,640
Speaker 1: We're also saying how too little a zipline for both?

659
00:28:45,480 --> 00:28:47,800
Speaker 3: There might be too much, Like you know, the food court,

660
00:28:48,800 --> 00:28:50,880
Speaker 3: we could probably do with taking a bit here and there,

661
00:28:51,280 --> 00:28:53,680
Speaker 3: you know what I mean of getting kids around And

662
00:28:54,320 --> 00:28:56,160
Speaker 3: this is you know, this is how we work and

663
00:28:56,200 --> 00:28:58,720
Speaker 3: this is how you know, we approaching their lessons here

664
00:28:58,800 --> 00:28:59,920
Speaker 3: for you whatever you're go and do.

665
00:29:00,320 --> 00:29:02,160
Speaker 1: The way you treat this customer, the way you print

666
00:29:02,200 --> 00:29:02,560
Speaker 1: your menu.

667
00:29:02,960 --> 00:29:06,880
Speaker 3: You know, the amount of you know, dumplings that end

668
00:29:06,960 --> 00:29:10,320
Speaker 3: up in a bowl. Is there that way for a reason.

669
00:29:10,400 --> 00:29:14,360
Speaker 3: And there's there's lessons there. What kind of business lessons

670
00:29:14,360 --> 00:29:15,920
Speaker 3: do you do, because I mean it's a I'm sair

671
00:29:15,920 --> 00:29:18,120
Speaker 3: would imagine imagine the margins pretty thin when you're in

672
00:29:18,200 --> 00:29:18,960
Speaker 3: that kind of you.

673
00:29:18,880 --> 00:29:21,600
Speaker 2: Know in restaurants. Yeah, yeah, yeah, I'd say the margin's

674
00:29:21,600 --> 00:29:24,120
Speaker 2: pretty thin. So it's a it's top flight. There's a

675
00:29:24,160 --> 00:29:26,480
Speaker 2: lot of lessons like I do, if anything, from my

676
00:29:26,520 --> 00:29:30,280
Speaker 2: own restaurants, I probably learned the most lessons. Yeah yeah, yeah,

677
00:29:30,280 --> 00:29:32,520
Speaker 2: like every day there was something new to learn. You know,

678
00:29:32,960 --> 00:29:36,520
Speaker 2: you learn, I mean you learn things like like when

679
00:29:36,560 --> 00:29:39,760
Speaker 2: you're young and then you hire an older chef, they

680
00:29:39,760 --> 00:29:42,280
Speaker 2: don't want to listen to you. Man, Like they don't

681
00:29:42,320 --> 00:29:44,120
Speaker 2: care how good you are, how many followers you have,

682
00:29:44,160 --> 00:29:47,120
Speaker 2: how many how much money you have, It doesn't matter,

683
00:29:47,280 --> 00:29:48,920
Speaker 2: Like they just don't want to listen to you because

684
00:29:48,920 --> 00:29:52,320
Speaker 2: you're simply because you're younger. Right, there's a lot of

685
00:29:52,360 --> 00:29:54,600
Speaker 2: things like that where you know, I don't think you

686
00:29:54,600 --> 00:29:56,280
Speaker 2: could learn anywhere else in the world, but in a.

687
00:29:56,280 --> 00:29:57,800
Speaker 3: Restaurant, How did you get how do you get around

688
00:29:57,840 --> 00:29:59,440
Speaker 3: that challenge?

689
00:29:59,680 --> 00:30:01,840
Speaker 1: I did, really I didn't.

690
00:30:01,960 --> 00:30:05,880
Speaker 2: Yeah, I just unfortunately there was one stage of that

691
00:30:05,960 --> 00:30:08,800
Speaker 2: restaurant I just fired everybody, right, every single person. I

692
00:30:08,840 --> 00:30:10,720
Speaker 2: just had to get rid of them, and then I

693
00:30:10,720 --> 00:30:13,320
Speaker 2: had to start again and try to find people that

694
00:30:13,360 --> 00:30:16,280
Speaker 2: were better. But eventually it went down that same route

695
00:30:16,320 --> 00:30:19,160
Speaker 2: where people didn't like that I was younger than them

696
00:30:19,200 --> 00:30:21,800
Speaker 2: and they didn't like to listen. They thought their recipes

697
00:30:21,840 --> 00:30:24,120
Speaker 2: were better than mine. And you know what I was

698
00:30:24,120 --> 00:30:26,440
Speaker 2: saying earlier about working for somebody when you're a chef,

699
00:30:26,480 --> 00:30:29,640
Speaker 2: a good chef for you know, for these restaurants I've

700
00:30:29,640 --> 00:30:31,200
Speaker 2: been around for a long time, they want you to

701
00:30:31,240 --> 00:30:34,680
Speaker 2: listen to the recipe. Right, You can be creative, but

702
00:30:34,760 --> 00:30:37,560
Speaker 2: on certain items on the menu, not on the not

703
00:30:37,640 --> 00:30:39,400
Speaker 2: on the Big Mac, right, you know you never changed

704
00:30:39,400 --> 00:30:42,239
Speaker 2: the Big Mac. No, of course, anyone feels that they

705
00:30:42,240 --> 00:30:45,120
Speaker 2: can make a better Big Mac, but they have a

706
00:30:45,160 --> 00:30:48,920
Speaker 2: billion customers that enjoyed the Big Mac for what it is, right,

707
00:30:49,360 --> 00:30:51,000
Speaker 2: So don't tweak my big Mac.

708
00:30:51,520 --> 00:30:53,440
Speaker 3: This is what people come for, That's what it's the

709
00:30:53,560 --> 00:30:55,239
Speaker 3: thing exactly, this is the thing that put I mean,

710
00:30:55,280 --> 00:30:57,560
Speaker 3: I mean, I'm clearly I'm an expert in high end

711
00:30:57,560 --> 00:31:00,280
Speaker 3: restaurants because I've watched The Bear so and I'm just

712
00:31:00,280 --> 00:31:02,040
Speaker 3: starting to watch Black Rabbit, so I know everything about

713
00:31:02,120 --> 00:31:04,000
Speaker 3: the way that these kitchen about that. But I you know,

714
00:31:04,480 --> 00:31:07,719
Speaker 3: I've done enough time working in the music industry to

715
00:31:07,720 --> 00:31:11,960
Speaker 3: know what kitchens can be like As someone who's like,

716
00:31:11,960 --> 00:31:16,200
Speaker 3: like I said, I'm fifty one, you're thirty one, there's

717
00:31:16,240 --> 00:31:19,000
Speaker 3: a like we're living in a world now where people

718
00:31:19,280 --> 00:31:22,920
Speaker 3: my age, because of the way that technology is developing

719
00:31:22,960 --> 00:31:25,680
Speaker 3: and stuff like that, are heading back into the workforce

720
00:31:25,720 --> 00:31:28,120
Speaker 3: to do stuff that they didn't think they'd be needing

721
00:31:28,160 --> 00:31:32,160
Speaker 3: to do because their industries are shrinking and correcting a lot.

722
00:31:32,560 --> 00:31:36,920
Speaker 3: What would you say to a younger person who's hiring

723
00:31:36,960 --> 00:31:39,640
Speaker 3: somebody older, What do you think you might be able

724
00:31:39,720 --> 00:31:45,000
Speaker 3: to adapt when it comes to hiring that personal what

725
00:31:45,120 --> 00:31:46,400
Speaker 3: kind of things you're looking for? What would you say

726
00:31:46,400 --> 00:31:48,200
Speaker 3: to an older person when it comes to, you know,

727
00:31:48,520 --> 00:31:51,120
Speaker 3: trying to understand that, well, your next boss is going

728
00:31:51,160 --> 00:31:51,760
Speaker 3: to be younger than you.

729
00:31:52,760 --> 00:31:53,720
Speaker 1: It depends on the person.

730
00:31:54,600 --> 00:31:56,200
Speaker 2: Some of the guys that I hired, they were older,

731
00:31:56,280 --> 00:31:58,880
Speaker 2: they definitely understood and I showed them.

732
00:31:58,920 --> 00:31:59,080
Speaker 1: Right.

733
00:31:59,240 --> 00:32:02,640
Speaker 2: I led the team. I led the team like being

734
00:32:02,680 --> 00:32:04,960
Speaker 2: in there every single day, Right. I led the team

735
00:32:05,040 --> 00:32:08,240
Speaker 2: like that. I wasn't. I wasn't that kid that came

736
00:32:08,280 --> 00:32:09,920
Speaker 2: into the kitchen and be like, Oh, you guys are

737
00:32:09,920 --> 00:32:10,800
Speaker 2: cooking all this shit wrong?

738
00:32:10,880 --> 00:32:11,800
Speaker 1: Right, I wasn't that guy.

739
00:32:12,240 --> 00:32:14,600
Speaker 2: I would go in there and I would show them myself,

740
00:32:14,640 --> 00:32:16,600
Speaker 2: and I would cook myself and teach them.

741
00:32:16,680 --> 00:32:18,680
Speaker 1: Hey, isn't this easier? Isn't this faster? Though?

742
00:32:18,680 --> 00:32:20,640
Speaker 2: If you guys do it this way? You know, taste

743
00:32:20,640 --> 00:32:22,240
Speaker 2: the two dishes side by side, the one that you

744
00:32:22,280 --> 00:32:25,960
Speaker 2: made the one that I made. Right, What do you think, right? Like,

745
00:32:26,280 --> 00:32:29,040
Speaker 2: give give me the why you're doing it that way?

746
00:32:29,280 --> 00:32:33,280
Speaker 1: Right? So then you you can learn yourself. Right. You dive.

747
00:32:33,400 --> 00:32:39,640
Speaker 3: You dived into owning a restaurant, which is a money

748
00:32:39,640 --> 00:32:42,440
Speaker 3: pit at the best of times. For I don't know

749
00:32:42,440 --> 00:32:44,240
Speaker 3: how the rate of small businesses they close in the

750
00:32:44,240 --> 00:32:47,240
Speaker 3: first year is against the small businesses the restaurants to

751
00:32:47,240 --> 00:32:47,959
Speaker 3: close in the first year.

752
00:32:47,960 --> 00:32:51,120
Speaker 1: But it looks tough, is It looks really really hard.

753
00:32:50,920 --> 00:32:52,880
Speaker 3: Because you're dealing with a product that is going to

754
00:32:52,920 --> 00:32:55,520
Speaker 3: be useless in hours. Sometimes when you get it in

755
00:32:55,520 --> 00:32:57,200
Speaker 3: the front door, it doesn't get bought.

756
00:32:57,680 --> 00:32:58,680
Speaker 1: You're losing money.

757
00:33:00,120 --> 00:33:02,840
Speaker 3: What would you say to young people about because that

758
00:33:02,920 --> 00:33:04,720
Speaker 3: was a heck of a thing to take over this

759
00:33:04,760 --> 00:33:08,800
Speaker 3: restaurant when you're quite quite was it twenty three, twenty

760
00:33:08,840 --> 00:33:12,520
Speaker 3: twenty two years old? What would you say to people

761
00:33:12,560 --> 00:33:15,400
Speaker 3: who are young people young people or people people who's

762
00:33:15,480 --> 00:33:16,320
Speaker 3: you know, got kids that.

763
00:33:16,280 --> 00:33:20,800
Speaker 1: Age about taking a big fucking swing. Don't do it

764
00:33:20,880 --> 00:33:21,760
Speaker 1: until you master it.

765
00:33:23,280 --> 00:33:26,400
Speaker 2: I really mean it, because if I was any less

766
00:33:26,400 --> 00:33:28,640
Speaker 2: than what I was at the time, I wouldn't been

767
00:33:28,640 --> 00:33:31,200
Speaker 2: able to do it. And if you just don't have

768
00:33:31,240 --> 00:33:36,120
Speaker 2: that experience, it's just very hard to do. Yeah. I like,

769
00:33:36,440 --> 00:33:40,080
Speaker 2: even knowing like one thing less I imagine, would be

770
00:33:40,480 --> 00:33:45,400
Speaker 2: fatal to your business, honestly understanding that, like the reasons why,

771
00:33:45,600 --> 00:33:49,600
Speaker 2: like you know, cooking rice for example. Yeah, Okay, if

772
00:33:49,600 --> 00:33:51,520
Speaker 2: you don't have the best method to cook rice, or

773
00:33:51,520 --> 00:33:53,240
Speaker 2: if you've not done your research to figure out the

774
00:33:53,240 --> 00:33:58,000
Speaker 2: best method, or you've not figured out that, what's the

775
00:33:58,040 --> 00:34:00,560
Speaker 2: minimum amount of people that you need to run this restaurant?

776
00:34:00,840 --> 00:34:04,400
Speaker 2: What's the you know, where to buy the cheapest onions,

777
00:34:04,760 --> 00:34:07,040
Speaker 2: where to buy the cheapest meat?

778
00:34:07,400 --> 00:34:07,560
Speaker 1: Right?

779
00:34:08,000 --> 00:34:12,040
Speaker 2: How many suppliers in Sydney cell meat? Where is if

780
00:34:12,120 --> 00:34:13,480
Speaker 2: your supply is a middleman or not?

781
00:34:13,760 --> 00:34:13,920
Speaker 1: Right?

782
00:34:13,920 --> 00:34:16,120
Speaker 2: There's all these little things that you need to know

783
00:34:16,160 --> 00:34:18,719
Speaker 2: about a city before you can even open a restaurant.

784
00:34:18,880 --> 00:34:20,319
Speaker 2: And I think if you don't know that, I don't

785
00:34:20,320 --> 00:34:23,239
Speaker 2: think you can do it. It's just not profitable. Oh

786
00:34:23,320 --> 00:34:24,920
Speaker 2: I just see, I've seen how it can be done.

787
00:34:24,920 --> 00:34:26,200
Speaker 2: I don't like the less guy we've got. I've put

788
00:34:26,200 --> 00:34:27,560
Speaker 2: a waist on a place. It's going to be great.

789
00:34:27,719 --> 00:34:29,520
Speaker 1: Yeah. I mean, if you have millions of dollars, then

790
00:34:29,600 --> 00:34:30,080
Speaker 1: go for it. Right.

791
00:34:30,120 --> 00:34:32,960
Speaker 2: I didn't have millions of dollars, you know. I the

792
00:34:33,000 --> 00:34:35,040
Speaker 2: reason why I did my restaurant in the Blue Mountains

793
00:34:35,080 --> 00:34:37,440
Speaker 2: is because there's no rent. The rent is so cheap.

794
00:34:37,640 --> 00:34:37,839
Speaker 1: Right.

795
00:34:38,000 --> 00:34:41,080
Speaker 2: All these regional Chinese restaurants, all these RSL clubs and

796
00:34:41,120 --> 00:34:43,640
Speaker 2: stuff like that, Right, they have a very minimal rent,

797
00:34:43,840 --> 00:34:46,920
Speaker 2: and sometimes you can find a really good deal because

798
00:34:47,520 --> 00:34:49,560
Speaker 2: someone doesn't want to do it anymore. Right, they've gone

799
00:34:49,560 --> 00:34:51,279
Speaker 2: too old, they don't want their kids to do it.

800
00:34:51,760 --> 00:34:54,640
Speaker 2: And you can turn those restaurants around, right, but you

801
00:34:54,680 --> 00:34:56,640
Speaker 2: need to find them and you need to be able

802
00:34:56,680 --> 00:34:58,480
Speaker 2: to You need to have the skill to be able

803
00:34:58,520 --> 00:35:01,440
Speaker 2: to do it. Right now, if you go work as

804
00:35:01,440 --> 00:35:03,680
Speaker 2: a Chinese chef in a regional restaurant, you can make

805
00:35:03,680 --> 00:35:07,120
Speaker 2: two thousand dollars a week, damn. And people don't know

806
00:35:07,160 --> 00:35:08,879
Speaker 2: that far out.

807
00:35:09,040 --> 00:35:13,160
Speaker 3: Yeah, when you say, like, yes, it sounds like a

808
00:35:13,200 --> 00:35:18,520
Speaker 3: humongous challenge. But what's to be gained by taking such

809
00:35:18,520 --> 00:35:22,080
Speaker 3: a risk and just saying, yep, I'm going to build

810
00:35:22,120 --> 00:35:24,720
Speaker 3: this when you're in your early twenties.

811
00:35:25,520 --> 00:35:27,759
Speaker 2: I did that the year that I lost Dad. I

812
00:35:27,800 --> 00:35:30,799
Speaker 2: was twenty seventeen, you know, Dad passed away. I man,

813
00:35:30,840 --> 00:35:34,759
Speaker 2: I was twenty two. My brother was eighteen. Like being

814
00:35:34,760 --> 00:35:36,919
Speaker 2: in Perth, Perth is so small, man, Like hanging around

815
00:35:36,960 --> 00:35:39,280
Speaker 2: with the same people, everyone always asking you are you okay?

816
00:35:39,280 --> 00:35:39,759
Speaker 1: Are you okay?

817
00:35:39,840 --> 00:35:39,920
Speaker 3: Man?

818
00:35:39,960 --> 00:35:41,960
Speaker 2: I just need to get out of that, right, you know.

819
00:35:42,120 --> 00:35:44,719
Speaker 2: And the thing it just made sense to me. I

820
00:35:44,760 --> 00:35:46,800
Speaker 2: just wanted to go back into Chinese food. I was

821
00:35:46,840 --> 00:35:48,919
Speaker 2: working at an airline's lounge. I was cooking Middle Eastern

822
00:35:48,960 --> 00:35:50,959
Speaker 2: food that made no sense to me. Man, I didn't

823
00:35:50,960 --> 00:35:54,160
Speaker 2: know what I could make a mean to bully, but

824
00:35:54,680 --> 00:35:56,279
Speaker 2: I didn't even know what it to bully taste it like,

825
00:35:56,440 --> 00:35:59,239
Speaker 2: you know, I never had it from the you know origin, right,

826
00:35:59,320 --> 00:36:02,560
Speaker 2: I never experienced what the real thing tastes like. So

827
00:36:02,600 --> 00:36:05,120
Speaker 2: I was like, fuck all this, go back to cook

828
00:36:05,200 --> 00:36:08,440
Speaker 2: Chinese food. Do do what I'm best at doing. And

829
00:36:08,600 --> 00:36:10,600
Speaker 2: that's what I did. And it was just like a

830
00:36:11,719 --> 00:36:13,640
Speaker 2: It was like kind of like an escape, but at

831
00:36:13,640 --> 00:36:16,640
Speaker 2: the same time, it was like a leap forward.

832
00:36:16,719 --> 00:36:16,920
Speaker 1: You know.

833
00:36:17,400 --> 00:36:21,040
Speaker 3: Yeah, it sounds to me like if you it's beyond

834
00:36:21,400 --> 00:36:22,759
Speaker 3: like there's no way to be it. But it's a

835
00:36:22,880 --> 00:36:28,359
Speaker 3: twenty four hours a day commitment. Yeah, four years, which

836
00:36:28,400 --> 00:36:30,160
Speaker 3: can be you know, if I'm looking at my phone

837
00:36:30,160 --> 00:36:32,759
Speaker 3: all day and I just see, oh, look here's this

838
00:36:32,880 --> 00:36:35,680
Speaker 3: you know, person cooking cupcakes and you know, they make

839
00:36:35,719 --> 00:36:37,480
Speaker 3: great cupcakes, and I look, now they're on holiday in

840
00:36:37,480 --> 00:36:38,279
Speaker 3: Greece for ten weeks.

841
00:36:38,280 --> 00:36:39,239
Speaker 1: Wow, they must be doing great.

842
00:36:39,239 --> 00:36:43,759
Speaker 3: That must be unreal. What are we not seeing? What

843
00:36:43,800 --> 00:36:45,960
Speaker 3: are we not seeing about that side of things? Talk

844
00:36:46,000 --> 00:36:48,800
Speaker 3: to me about the reality of that kind of success.

845
00:36:48,960 --> 00:36:52,520
Speaker 2: That's just the American Express points man through ordering the stock,

846
00:36:52,600 --> 00:36:53,200
Speaker 2: you know what I mean.

847
00:36:55,480 --> 00:36:57,960
Speaker 3: But tell me about the I guess what I'm I

848
00:36:57,960 --> 00:37:00,960
Speaker 3: guess what I'm asking is the the.

849
00:37:00,920 --> 00:37:02,440
Speaker 1: Amount of work that it takes.

850
00:37:02,640 --> 00:37:06,239
Speaker 3: Like because people would see let's see you now and

851
00:37:06,320 --> 00:37:09,640
Speaker 3: be like, oh my god, you know three reprints. You know,

852
00:37:09,880 --> 00:37:12,520
Speaker 3: two weeks out of your launching your book. You know,

853
00:37:12,760 --> 00:37:15,600
Speaker 3: things are absolutely popping off. You know, the follows it

854
00:37:15,640 --> 00:37:16,160
Speaker 3: through the roof.

855
00:37:16,120 --> 00:37:19,000
Speaker 1: Da da da da da. But what does the work

856
00:37:19,560 --> 00:37:21,520
Speaker 1: to get that kind of momentum look like?

857
00:37:21,800 --> 00:37:24,160
Speaker 2: I grinded for twenty years, man, Like you know, no

858
00:37:24,200 --> 00:37:28,440
Speaker 2: matter what anyone says. Through high school, wheneverone went out

859
00:37:28,440 --> 00:37:30,400
Speaker 2: with their friends after three o'clock, I would catch that

860
00:37:30,440 --> 00:37:32,840
Speaker 2: bus home. Sorry, I would catch the bus to work,

861
00:37:33,080 --> 00:37:35,279
Speaker 2: and I'd stay there till dad till eight forty five,

862
00:37:35,360 --> 00:37:38,600
Speaker 2: nine o'clock until we closed. You know, I sacrificed going

863
00:37:38,600 --> 00:37:41,040
Speaker 2: to the clubs when I was eighteen, I sacrificed going

864
00:37:41,080 --> 00:37:44,800
Speaker 2: to you know, going on dates with girls. I sacrifice

865
00:37:44,800 --> 00:37:46,719
Speaker 2: a lot of different things, you know, just to get

866
00:37:46,719 --> 00:37:49,919
Speaker 2: to where I am. And these days I'm thirty one, sometimes. Man,

867
00:37:49,960 --> 00:37:51,320
Speaker 2: Like when people ask me to go to a club,

868
00:37:51,320 --> 00:37:53,920
Speaker 2: I'm still I'm still excited to go because I didn't.

869
00:37:53,680 --> 00:37:54,840
Speaker 1: Get to do that when I was younger.

870
00:37:55,320 --> 00:37:58,520
Speaker 2: You know, I when there's festivals and stuff going on,

871
00:37:58,560 --> 00:38:01,359
Speaker 2: I actually get I actually get right, I actually want

872
00:38:01,400 --> 00:38:02,840
Speaker 2: to go because I didn't go when I was like

873
00:38:02,840 --> 00:38:05,080
Speaker 2: twenty years old. You know, when people go to Bali

874
00:38:05,120 --> 00:38:07,080
Speaker 2: and people go to like all these countries and stuff

875
00:38:07,120 --> 00:38:09,319
Speaker 2: like that, I'm like, wow, I get very excited because

876
00:38:09,320 --> 00:38:11,279
Speaker 2: I'm like, I've never been to Vietnam. I've never been

877
00:38:11,320 --> 00:38:13,759
Speaker 2: to like all these cities. It's only until now in

878
00:38:13,800 --> 00:38:15,640
Speaker 2: the recent years, where I've been able to do that.

879
00:38:15,960 --> 00:38:17,719
Speaker 2: And these are the things you have to sacrifice if

880
00:38:17,760 --> 00:38:22,440
Speaker 2: you want to Yeah, well okay, look unless a miracle happens, right,

881
00:38:22,480 --> 00:38:26,839
Speaker 2: And like you're just one special, talented, handsome, you know,

882
00:38:27,280 --> 00:38:30,520
Speaker 2: charismatic type of dude. But I wasn't that, you know, yeah,

883
00:38:30,640 --> 00:38:33,560
Speaker 2: I have very very similar experience. Yeah yeah, yeah, because

884
00:38:33,640 --> 00:38:34,600
Speaker 2: one of my mates were.

885
00:38:34,800 --> 00:38:37,200
Speaker 1: But you look like David beckhambro So I don't.

886
00:38:36,960 --> 00:38:39,799
Speaker 3: Know, not at all, right, Like when on the you know,

887
00:38:39,800 --> 00:38:41,279
Speaker 3: the guys I went to school with when they were

888
00:38:41,280 --> 00:38:43,400
Speaker 3: all there was you know, it was a nineties, so

889
00:38:43,440 --> 00:38:44,280
Speaker 3: people just moved.

890
00:38:44,080 --> 00:38:46,200
Speaker 1: To London, right yeah, yah yeah.

891
00:38:46,320 --> 00:38:48,640
Speaker 3: I was doing the midnight, the dawn shift and radio

892
00:38:48,760 --> 00:38:52,360
Speaker 3: for like five straight years. Yeah yeah. But when I

893
00:38:52,360 --> 00:38:54,239
Speaker 3: got on a Channel D, I was twenty five. But

894
00:38:54,280 --> 00:38:56,280
Speaker 3: I've been working in the music and it's on seventeen

895
00:38:56,640 --> 00:38:58,799
Speaker 3: like four or five nights a week. But that's what

896
00:38:58,880 --> 00:39:01,319
Speaker 3: it is. It is, and then it isn't what it

897
00:39:01,360 --> 00:39:04,080
Speaker 3: isn't like there's you can't just go, hey, I bought

898
00:39:04,080 --> 00:39:05,920
Speaker 3: the camera, I can make a pancake.

899
00:39:06,200 --> 00:39:07,279
Speaker 1: Where's my cookbook deal?

900
00:39:08,760 --> 00:39:11,640
Speaker 2: There's a few more steps, right, yeah, yeah, hey, look,

901
00:39:11,680 --> 00:39:14,680
Speaker 2: even even writing the cookbook wasn't easy. That was probably

902
00:39:14,719 --> 00:39:17,279
Speaker 2: one of the hardest things I've ever done. I had

903
00:39:17,360 --> 00:39:20,400
Speaker 2: so many meltdowns I can't even imagine. Really, yeah, one

904
00:39:20,440 --> 00:39:23,160
Speaker 2: hundred percent, Like it wasn't easy to write, Like think

905
00:39:23,160 --> 00:39:23,880
Speaker 2: about it, right.

906
00:39:24,080 --> 00:39:25,360
Speaker 3: You've got to come to the like there was this

907
00:39:25,400 --> 00:39:28,319
Speaker 3: one time I was in Florence. Just get to how

908
00:39:28,360 --> 00:39:29,640
Speaker 3: many fucking eggs I need to put in?

909
00:39:30,920 --> 00:39:31,640
Speaker 1: No, it wasn't that.

910
00:39:31,680 --> 00:39:36,000
Speaker 2: It's like converting like restaurant recipes to make it work

911
00:39:36,040 --> 00:39:38,560
Speaker 2: for the home cook in there like little stovetop, right,

912
00:39:38,600 --> 00:39:42,200
Speaker 2: and you know, you go from like kilos down to grams.

913
00:39:42,239 --> 00:39:45,920
Speaker 2: And I'm like, the publishers asking me all the editor

914
00:39:46,000 --> 00:39:49,640
Speaker 2: I don't know whoever, like said, you need to give

915
00:39:49,680 --> 00:39:52,640
Speaker 2: them specific instructions, like what do you mean just add

916
00:39:52,640 --> 00:39:53,520
Speaker 2: the sugar afterwards?

917
00:39:53,520 --> 00:39:54,239
Speaker 1: Like just pour it in?

918
00:39:54,360 --> 00:39:56,160
Speaker 2: Like but they're like, but how do you pour it

919
00:39:56,160 --> 00:39:58,239
Speaker 2: in with a tablespoon or with your fingers or with what?

920
00:39:58,360 --> 00:40:00,920
Speaker 2: And I'm like, do people, I don't know that, but

921
00:40:01,120 --> 00:40:03,560
Speaker 2: you know, like these little things they don't right because

922
00:40:03,640 --> 00:40:06,440
Speaker 2: I kind of forget because something that's very natural to

923
00:40:06,480 --> 00:40:07,960
Speaker 2: me is not natural to somebody else.

924
00:40:08,080 --> 00:40:11,840
Speaker 1: Yeah, but you had an apprenticeship that lasted ten years. Yeah, yeah,

925
00:40:11,880 --> 00:40:13,279
Speaker 1: you know I understand that now.

926
00:40:13,320 --> 00:40:16,360
Speaker 2: But you know I had multiple meltdowns writing in this book,

927
00:40:16,400 --> 00:40:18,200
Speaker 2: so you know, I put in a lot of efforts.

928
00:40:18,200 --> 00:40:20,040
Speaker 1: So please buy my book. I don't worry.

929
00:40:20,040 --> 00:40:24,239
Speaker 3: What I do find kind of fascinating is that it's

930
00:40:24,239 --> 00:40:29,560
Speaker 3: almost like the old school guild of Stonemasons or you know,

931
00:40:29,600 --> 00:40:32,279
Speaker 3: woodcutters or whatever, that there's no there's no court on

932
00:40:32,320 --> 00:40:35,560
Speaker 3: blaw Skirl, no cart On Blur school for Chinese cooking.

933
00:40:36,000 --> 00:40:41,160
Speaker 3: It's this kind of knowledge past the twin people. How

934
00:40:41,200 --> 00:40:43,120
Speaker 3: did it get like that? Why is it like that.

935
00:40:43,880 --> 00:40:47,520
Speaker 3: It's like that because they don't like to share.

936
00:40:48,000 --> 00:40:48,320
Speaker 1: Really.

937
00:40:48,560 --> 00:40:51,120
Speaker 2: Yeah, a lot of a lot of the you know,

938
00:40:51,200 --> 00:40:56,080
Speaker 2: really good restaurants in Asia, they've died with their recipes. Yeah,

939
00:40:56,120 --> 00:40:57,680
Speaker 2: I know. I know a lot of them, like just

940
00:40:57,719 --> 00:41:00,279
Speaker 2: from like hearing the stories. They don't even pass onto

941
00:41:00,320 --> 00:41:03,040
Speaker 2: their children. Sometimes they don't want to pass it onto

942
00:41:03,080 --> 00:41:05,719
Speaker 2: anyone that like, they just don't want to, right, and

943
00:41:05,760 --> 00:41:07,920
Speaker 2: they just died with their recipe. I have a very

944
00:41:07,920 --> 00:41:11,799
Speaker 2: different mindset. One of my idols is Bruce ly Right.

945
00:41:12,040 --> 00:41:14,080
Speaker 2: Bruce Lee went into the Western world and taught everyone

946
00:41:14,120 --> 00:41:14,720
Speaker 2: kung fu.

947
00:41:15,040 --> 00:41:17,480
Speaker 3: Right, and after he taught them how to tango, he

948
00:41:17,560 --> 00:41:20,920
Speaker 3: was a dance instructor. That's why he's so fucking amazing,

949
00:41:20,920 --> 00:41:22,279
Speaker 3: because that's how he made his money.

950
00:41:22,280 --> 00:41:23,359
Speaker 1: It was a dance. It was a dance.

951
00:41:24,000 --> 00:41:24,160
Speaker 3: Yeah.

952
00:41:24,239 --> 00:41:27,080
Speaker 2: Yeah. He he taught the Western world kung fu, right.

953
00:41:27,680 --> 00:41:31,760
Speaker 2: And I wanted to showcase what cooking like, the hidden

954
00:41:31,800 --> 00:41:34,719
Speaker 2: secrets of a restaurant to the Western world the same

955
00:41:34,719 --> 00:41:36,240
Speaker 2: way that Bruce Lee did, right.

956
00:41:36,360 --> 00:41:36,960
Speaker 1: Yeah.

957
00:41:37,040 --> 00:41:40,320
Speaker 3: And but some of some of those secrets they involve

958
00:41:40,360 --> 00:41:42,560
Speaker 3: spices I can't even pronounce names.

959
00:41:42,600 --> 00:41:43,960
Speaker 1: I don't even know from plants.

960
00:41:44,000 --> 00:41:46,840
Speaker 3: I wonder where they're even harvested, but they make a

961
00:41:46,880 --> 00:41:49,440
Speaker 3: particular part of my tongue tingle in a way that

962
00:41:49,520 --> 00:41:52,759
Speaker 3: I you know, there's a that's just the solemn purple

963
00:41:52,800 --> 00:42:00,000
Speaker 3: bro No, no, no, no, no, there's each one the purple. Unbelievable. Man,

964
00:42:00,280 --> 00:42:02,960
Speaker 3: Like my face just went, what even is.

965
00:42:02,840 --> 00:42:04,759
Speaker 1: This Chinese pre workout? Yeah?

966
00:42:05,120 --> 00:42:13,200
Speaker 3: Facingly, are we getting the the kind of skippy version

967
00:42:14,520 --> 00:42:17,759
Speaker 3: of of what the flavors are or we're getting the.

968
00:42:18,080 --> 00:42:19,720
Speaker 1: It's I'd say it's pretty authentic.

969
00:42:19,840 --> 00:42:25,000
Speaker 2: Yeah, yeah, if anything, we probably have because this this

970
00:42:25,080 --> 00:42:27,160
Speaker 2: style of Chinese food that everyone refers to, like the

971
00:42:27,239 --> 00:42:30,000
Speaker 2: nineteen seventies, like old school Chinese that they're referring to.

972
00:42:30,080 --> 00:42:34,600
Speaker 2: It's like, uh like Guangdong, like Guangzhou China, like that

973
00:42:34,719 --> 00:42:37,800
Speaker 2: type of like Cantonese style food when they call Chinese

974
00:42:37,840 --> 00:42:40,560
Speaker 2: food like that, Yeah, that's that's what they That's that's

975
00:42:40,560 --> 00:42:44,239
Speaker 2: what they're calling right, like Guangzou, Guangzho food. And that

976
00:42:44,320 --> 00:42:46,800
Speaker 2: style of food is pretty similar because those guys migrated

977
00:42:46,840 --> 00:42:49,960
Speaker 2: here very early on. They're actually using the authentic recipes, right,

978
00:42:50,200 --> 00:42:52,160
Speaker 2: so that is how it was created back in the day.

979
00:42:52,200 --> 00:42:54,640
Speaker 2: But like nowadays, like you know, with all this like

980
00:42:54,800 --> 00:42:57,680
Speaker 2: people realize a lot of things like adding soda water

981
00:42:57,719 --> 00:43:00,600
Speaker 2: instead of normal water makes it crispyer. It's still the

982
00:43:00,640 --> 00:43:02,440
Speaker 2: same thing, but they've just made it better.

983
00:43:02,800 --> 00:43:03,000
Speaker 1: Right.

984
00:43:03,440 --> 00:43:08,400
Speaker 3: Yeah, So if if you were to start, I don't know,

985
00:43:08,440 --> 00:43:11,160
Speaker 3: a Chinese cooking school, would people come looking and going, hey,

986
00:43:11,480 --> 00:43:12,280
Speaker 3: that's our secrets?

987
00:43:13,680 --> 00:43:16,439
Speaker 1: I get that all the time on social media? Yeah, yeah, yeah,

988
00:43:16,600 --> 00:43:19,120
Speaker 1: get out. Yeah, how dare you show them this? This

989
00:43:19,239 --> 00:43:22,440
Speaker 1: is a lot A lot of people message me like that. Yeah.

990
00:43:22,560 --> 00:43:24,920
Speaker 2: Sometimes your biggest haters are the guys that are in

991
00:43:24,960 --> 00:43:25,600
Speaker 2: your same field.

992
00:43:26,320 --> 00:43:27,400
Speaker 1: You know, it is what it is.

993
00:43:27,440 --> 00:43:30,040
Speaker 2: But you know, all in all, I think there's there's

994
00:43:30,040 --> 00:43:31,520
Speaker 2: still there's still a lot of people that are very

995
00:43:31,520 --> 00:43:34,520
Speaker 2: positive about what I'm doing because I'm also spreading Chinese

996
00:43:34,520 --> 00:43:37,160
Speaker 2: food right to the world and in return it makes

997
00:43:37,160 --> 00:43:39,600
Speaker 2: their restaurant busier. But some people don't see it that way.

998
00:43:39,760 --> 00:43:43,640
Speaker 3: Well, it's you know, it's why travel cooking shows are

999
00:43:43,680 --> 00:43:46,200
Speaker 3: what they are, because you can sit down across the

1000
00:43:46,200 --> 00:43:48,360
Speaker 3: table from someone you disagree with vehemently with.

1001
00:43:48,600 --> 00:43:51,200
Speaker 1: Yeah, yet that is a great donut.

1002
00:43:51,680 --> 00:43:54,120
Speaker 3: Tell me how you made that donut, and you can

1003
00:43:54,160 --> 00:43:56,400
Speaker 3: agree on this, And that's what food is.

1004
00:43:56,680 --> 00:44:00,200
Speaker 1: Yeah, foods everything foods, absolutely every.

1005
00:44:00,040 --> 00:44:02,759
Speaker 3: Thing, and if you were able to, you know, make

1006
00:44:02,800 --> 00:44:06,200
Speaker 3: people feel a little more comfortable about, you know, the

1007
00:44:06,600 --> 00:44:09,880
Speaker 3: changing face of their country by he may put this

1008
00:44:09,920 --> 00:44:12,760
Speaker 3: in your mouth and just hold on because it's amazing.

1009
00:44:13,719 --> 00:44:15,320
Speaker 1: That's got to be a good thing, surely.

1010
00:44:15,640 --> 00:44:17,600
Speaker 2: Yeah, well, I mean to some yeah, one hundred percent,

1011
00:44:17,680 --> 00:44:20,239
Speaker 2: But then to other people who may not be the case.

1012
00:44:20,360 --> 00:44:24,400
Speaker 3: Right, My my brother and his husband lived in Shanghai

1013
00:44:24,440 --> 00:44:28,440
Speaker 3: for a while and they just went in guns blazing.

1014
00:44:28,880 --> 00:44:30,759
Speaker 3: They just were like, how far west can we go?

1015
00:44:31,480 --> 00:44:35,359
Speaker 3: And you know, because my brother in law he could

1016
00:44:35,920 --> 00:44:40,600
Speaker 3: speak and read and you know Chinese oho, so they

1017
00:44:40,640 --> 00:44:42,359
Speaker 3: were just like how far west can we go? And

1018
00:44:42,400 --> 00:44:44,440
Speaker 3: how weird can I get? And that would send me

1019
00:44:44,760 --> 00:44:48,959
Speaker 3: pictures of pots broth in front of them with like like.

1020
00:44:49,120 --> 00:44:53,440
Speaker 2: Wow, yeah, and those are the type of dishes were

1021
00:44:53,480 --> 00:44:55,440
Speaker 2: Sometimes I'm a little bit afraid of it too, why

1022
00:44:56,840 --> 00:44:59,760
Speaker 2: because I'm not used to it growing up in Malaysia,

1023
00:44:59,840 --> 00:45:01,640
Speaker 2: Like you didn't experience certain things like that.

1024
00:45:01,760 --> 00:45:05,200
Speaker 3: So calculating how many chickens needed to lose their feet

1025
00:45:05,239 --> 00:45:06,520
Speaker 3: for this particular soup.

1026
00:45:06,480 --> 00:45:08,919
Speaker 2: No chicken feed, I'm fine with, but like sometimes there's

1027
00:45:09,000 --> 00:45:11,560
Speaker 2: just like you know, there's like I don't know brains

1028
00:45:11,840 --> 00:45:15,360
Speaker 2: or you know, duck tongue and stuff like that, and

1029
00:45:15,040 --> 00:45:16,400
Speaker 2: those are a little bit.

1030
00:45:16,760 --> 00:45:17,400
Speaker 1: Out there for me.

1031
00:45:17,920 --> 00:45:21,600
Speaker 3: Yeah, maybe that's just because the Western view of it

1032
00:45:21,640 --> 00:45:23,840
Speaker 3: is we're so stingy and so limiting.

1033
00:45:24,040 --> 00:45:26,560
Speaker 1: For example, in my wife is the opposite of vegan.

1034
00:45:26,600 --> 00:45:28,960
Speaker 1: She's she's like, does it have a shadow? I will

1035
00:45:29,000 --> 00:45:30,239
Speaker 1: eat it. I've seen it.

1036
00:45:30,520 --> 00:45:33,600
Speaker 3: Butcher a pig from Hooftus now says there's tradition about

1037
00:45:33,840 --> 00:45:35,520
Speaker 3: which member of the family gets which bit of the animal,

1038
00:45:36,600 --> 00:45:39,759
Speaker 3: all that kind of stuff, which, again I might not

1039
00:45:39,800 --> 00:45:41,759
Speaker 3: be eating it, but I really like it. There's that

1040
00:45:41,840 --> 00:45:46,560
Speaker 3: ceremony and that that connection through food about family structure

1041
00:45:46,680 --> 00:45:51,280
Speaker 3: and togetherness and things like that. When you talk about ingredients,

1042
00:45:52,520 --> 00:45:55,279
Speaker 3: one of the relationships I have with Chinese food is

1043
00:45:55,320 --> 00:45:58,440
Speaker 3: monosodium glue to mate, which you talk about in your

1044
00:45:58,440 --> 00:45:59,680
Speaker 3: book What do we get right?

1045
00:46:00,040 --> 00:46:04,640
Speaker 2: We get wrong about MSG? MSG is in everything you know.

1046
00:46:04,680 --> 00:46:09,040
Speaker 2: It's in tomatoes, it's in mushrooms. It's naturally occur it's natural.

1047
00:46:09,080 --> 00:46:12,479
Speaker 2: You know, when you eat like parmesan cheese and you're like, Wow,

1048
00:46:12,480 --> 00:46:14,760
Speaker 2: why does it taste so good? That's do mummy speaking

1049
00:46:14,800 --> 00:46:16,640
Speaker 2: to you. That's the MSG speaking to you, you know

1050
00:46:16,640 --> 00:46:19,680
Speaker 2: what I mean. And it's the fifth taste element. You know,

1051
00:46:19,719 --> 00:46:23,200
Speaker 2: you can taste salty, sweet, bitter, sour, and the fifth

1052
00:46:23,200 --> 00:46:28,520
Speaker 2: taste someone's umami. Right, So having that like it's just

1053
00:46:28,560 --> 00:46:31,640
Speaker 2: that kick in the face, right, that that slap of flavor.

1054
00:46:32,160 --> 00:46:34,280
Speaker 2: And you know, I want to make sure that everybody

1055
00:46:34,360 --> 00:46:36,560
Speaker 2: uses it because in Japanese culture.

1056
00:46:36,280 --> 00:46:40,480
Speaker 1: We use it or they use it, sorry, Thai use it.

1057
00:46:40,719 --> 00:46:45,400
Speaker 2: Vietnamese people use it right, and I don't see why

1058
00:46:45,560 --> 00:46:47,680
Speaker 2: it's a problem when Chinese people use it, right. So

1059
00:46:47,920 --> 00:46:49,279
Speaker 2: I want to talk about it more so that more

1060
00:46:49,320 --> 00:46:51,840
Speaker 2: people get used to it and they're not afraid of

1061
00:46:51,880 --> 00:46:54,880
Speaker 2: it because it actually also has less sodium than salt.

1062
00:46:55,320 --> 00:46:56,200
Speaker 1: But how did.

1063
00:46:56,160 --> 00:46:59,080
Speaker 3: MSG get this this reputation If it's you know, being

1064
00:46:59,160 --> 00:47:00,840
Speaker 3: used in cooking and has been using cooking for a

1065
00:47:00,840 --> 00:47:02,160
Speaker 3: long time, how did you get this reputation?

1066
00:47:02,280 --> 00:47:03,200
Speaker 1: Is like, oh, it's a bad thing.

1067
00:47:03,800 --> 00:47:06,239
Speaker 2: Some guy wrote an article about it back in the day,

1068
00:47:06,920 --> 00:47:08,839
Speaker 2: and I think it was a doctor. A doctor wrote

1069
00:47:08,840 --> 00:47:11,800
Speaker 2: an article about it and saying like, you know, Chinese

1070
00:47:11,840 --> 00:47:15,719
Speaker 2: restaurant syndrome gives you headaches, harp aalpitations and stuff like that.

1071
00:47:15,800 --> 00:47:18,080
Speaker 2: And then people got scared of it. And the scary

1072
00:47:18,120 --> 00:47:20,640
Speaker 2: thing is because Chinese people got scared of it too,

1073
00:47:21,040 --> 00:47:24,359
Speaker 2: Asians got scared of it, and it became this really

1074
00:47:24,400 --> 00:47:27,640
Speaker 2: big thing. And sometimes, like you see restaurants, they write

1075
00:47:27,719 --> 00:47:31,279
Speaker 2: no added MSG or no MSG or whatever something like that,

1076
00:47:31,800 --> 00:47:34,960
Speaker 2: and it's it's really bad. It's bad for business. It

1077
00:47:35,040 --> 00:47:36,320
Speaker 2: just makes stuff taste so much better.

1078
00:47:36,840 --> 00:47:38,719
Speaker 1: They are they making that up? Or is it like

1079
00:47:39,120 --> 00:47:41,040
Speaker 1: gonna be something else? Like what do you what do

1080
00:47:41,040 --> 00:47:41,480
Speaker 1: you do with that?

1081
00:47:41,560 --> 00:47:45,359
Speaker 2: Yeah, it's proven, it's proven incorrect, it's proven that it

1082
00:47:45,440 --> 00:47:48,520
Speaker 2: was Yeah that it's just made up in your head?

1083
00:47:48,640 --> 00:47:50,839
Speaker 1: Really? Yeah, where was this proof? What was it?

1084
00:47:50,880 --> 00:47:50,920
Speaker 3: Like?

1085
00:47:51,000 --> 00:47:53,759
Speaker 1: A university got it, got a research funding to do it?

1086
00:47:53,880 --> 00:47:56,440
Speaker 1: Yeah they did. So that is a degree.

1087
00:47:56,520 --> 00:47:59,680
Speaker 3: I want mom down, I'm gonna eat it every Chinese

1088
00:47:59,680 --> 00:48:00,560
Speaker 3: restaurant in the country.

1089
00:48:00,680 --> 00:48:02,319
Speaker 2: Yeah, so you can shut up like it's a it's

1090
00:48:02,360 --> 00:48:05,520
Speaker 2: actual known thing now that that was all just a scare,

1091
00:48:06,080 --> 00:48:06,399
Speaker 2: I'm sure.

1092
00:48:06,400 --> 00:48:06,759
Speaker 1: I'm sure.

1093
00:48:06,760 --> 00:48:08,200
Speaker 3: Like anything, you know, if you if you put a

1094
00:48:08,239 --> 00:48:09,880
Speaker 3: fist full of it, of it, if you put a

1095
00:48:09,880 --> 00:48:11,600
Speaker 3: fist full of MSG in your dish, it's probably not

1096
00:48:11,600 --> 00:48:12,200
Speaker 3: going to be great.

1097
00:48:12,360 --> 00:48:15,200
Speaker 2: Old No, no, no, no, it's not. You can definitely not

1098
00:48:15,239 --> 00:48:17,960
Speaker 2: consume it like that. Yeah, but you consume it like salt, right,

1099
00:48:18,120 --> 00:48:20,160
Speaker 2: like you just put a sprinkle on, right. I think,

1100
00:48:20,880 --> 00:48:22,200
Speaker 2: you know, I've got my own I've got my own

1101
00:48:22,239 --> 00:48:25,239
Speaker 2: line of seasoning and things that.

1102
00:48:25,280 --> 00:48:26,799
Speaker 1: Do what they say on the box. Can you tell

1103
00:48:26,800 --> 00:48:28,839
Speaker 1: the people that they have your product? Oh yum yum.

1104
00:48:29,000 --> 00:48:29,200
Speaker 2: Yeah.

1105
00:48:29,320 --> 00:48:32,160
Speaker 1: I love it. I love things that just I love

1106
00:48:32,239 --> 00:48:34,080
Speaker 1: things that do what they say. Yeah.

1107
00:48:34,200 --> 00:48:36,839
Speaker 3: I love it when you're doing that seasoning. Like, what's

1108
00:48:36,880 --> 00:48:38,600
Speaker 3: your instruction? Is it to tease burners at a half

1109
00:48:38,600 --> 00:48:39,920
Speaker 3: a gram? Is it a tables burn.

1110
00:48:39,800 --> 00:48:41,840
Speaker 2: Depends on how much you're cooking, But like we always

1111
00:48:41,840 --> 00:48:43,799
Speaker 2: recommend our customers are using it for the first time

1112
00:48:43,840 --> 00:48:47,280
Speaker 2: to use it in where they would you salt. Yeah,

1113
00:48:47,360 --> 00:48:49,640
Speaker 2: So whatever how much salt you're putting, just put how

1114
00:48:49,719 --> 00:48:51,279
Speaker 2: much yeah, of the yum yum.

1115
00:48:51,400 --> 00:48:54,399
Speaker 1: So it's basically makes every dish better.

1116
00:48:54,719 --> 00:48:57,360
Speaker 3: So if people because I think because of the secret

1117
00:48:57,360 --> 00:49:00,319
Speaker 3: of nature of the techniques and stuff around Chinese and

1118
00:49:00,360 --> 00:49:02,160
Speaker 3: whatever region you're from, from the west, from the east,

1119
00:49:02,160 --> 00:49:05,360
Speaker 3: from the shore, north, whatever, it seems like one of

1120
00:49:05,440 --> 00:49:07,880
Speaker 3: those kind of cuisines that people might be reluctant to

1121
00:49:07,920 --> 00:49:09,640
Speaker 3: attempt at home.

1122
00:49:10,560 --> 00:49:11,879
Speaker 1: If someone was going to try.

1123
00:49:11,880 --> 00:49:15,080
Speaker 3: I don't know if you've written a cookbook, if someone's

1124
00:49:15,080 --> 00:49:15,960
Speaker 3: going to give it a shot.

1125
00:49:15,800 --> 00:49:17,799
Speaker 1: Themselves, so they start like you did, they start with

1126
00:49:17,840 --> 00:49:18,439
Speaker 1: the fried rice.

1127
00:49:19,320 --> 00:49:22,360
Speaker 2: Ah yeah, well, I mean I think you should probably

1128
00:49:22,360 --> 00:49:25,400
Speaker 2: start from watching my videos. Yeah, because I'm showing you

1129
00:49:25,400 --> 00:49:27,480
Speaker 2: the full technique on how to do it reading the cookbooks.

1130
00:49:27,520 --> 00:49:30,960
Speaker 2: One thing, right the cookbook is having a printed, you know,

1131
00:49:31,080 --> 00:49:33,319
Speaker 2: print out sheet of like how to do it. But

1132
00:49:33,400 --> 00:49:35,839
Speaker 2: watching my videos and understanding the methods and how I'm

1133
00:49:35,880 --> 00:49:38,960
Speaker 2: actually doing it then applying it to the book is

1134
00:49:38,960 --> 00:49:41,880
Speaker 2: actually super beneficial. And you can probably learn everything that

1135
00:49:41,880 --> 00:49:44,640
Speaker 2: I learned through my social media and my cookbook together.

1136
00:49:45,040 --> 00:49:48,600
Speaker 3: If I'm going down to the kitchen shop, Yeah, what

1137
00:49:48,640 --> 00:49:49,480
Speaker 3: are your.

1138
00:49:50,600 --> 00:49:52,160
Speaker 1: Because there's implements that you need.

1139
00:49:52,239 --> 00:49:55,680
Speaker 3: Yeah all right, what are the kind of like just

1140
00:49:55,719 --> 00:49:57,319
Speaker 3: grab yourself a good one of these, good on them,

1141
00:49:57,360 --> 00:49:58,680
Speaker 3: and a good one of them everything else?

1142
00:49:58,719 --> 00:50:01,799
Speaker 1: Can you know? I come, you know what?

1143
00:50:02,080 --> 00:50:05,880
Speaker 2: I think it's just the ingredients? Yeah, yeah, and like

1144
00:50:05,920 --> 00:50:07,560
Speaker 2: you know, get yourself like a good pan or a

1145
00:50:07,560 --> 00:50:09,600
Speaker 2: good walk. You don't you don't necessarily need to use

1146
00:50:09,640 --> 00:50:12,200
Speaker 2: a walk, you use pan, right, but I think you

1147
00:50:12,280 --> 00:50:15,200
Speaker 2: need to have like good ingredients, right, like soil sauce.

1148
00:50:16,239 --> 00:50:18,719
Speaker 2: If you're buying like cheap soil sauce, you're gonna get

1149
00:50:18,800 --> 00:50:21,520
Speaker 2: cheap food, right Like. It goes the same for anything.

1150
00:50:21,600 --> 00:50:23,600
Speaker 2: You buy cheap cheese, you're gonna get cheap like you

1151
00:50:23,640 --> 00:50:24,880
Speaker 2: know what I mean, like cheap pasta.

1152
00:50:24,960 --> 00:50:25,120
Speaker 1: Right.

1153
00:50:25,600 --> 00:50:30,319
Speaker 2: So I think having that understanding that food is very

1154
00:50:30,360 --> 00:50:33,839
Speaker 2: similar to anything else. Sometimes the more expensive it is,

1155
00:50:33,880 --> 00:50:36,719
Speaker 2: the better it is, right, And there's a reason why

1156
00:50:36,719 --> 00:50:40,080
Speaker 2: it's expensive. Like cheeses that are expensive, they tend to

1157
00:50:40,120 --> 00:50:43,960
Speaker 2: be better than cheaper cheeses. Right, So buying better quality

1158
00:50:44,080 --> 00:50:47,279
Speaker 2: ingredients will be the biggest game changer, and understanding the

1159
00:50:47,320 --> 00:50:50,040
Speaker 2: skills and techniques that will be another big changer. By

1160
00:50:50,080 --> 00:50:52,319
Speaker 2: then you learn those two things, you have those two

1161
00:50:52,320 --> 00:50:54,040
Speaker 2: things under your belt, you'd be fine.

1162
00:50:54,160 --> 00:50:56,720
Speaker 1: What about knife work not important?

1163
00:50:56,760 --> 00:50:59,160
Speaker 2: I mean, like you're you're not operating a restaurant, right,

1164
00:50:59,200 --> 00:51:01,600
Speaker 2: You're cooking family meals, Like it doesn't matter. You don't

1165
00:51:01,640 --> 00:51:05,319
Speaker 2: need to cut perfectly shaped star carrots, right Like, it's

1166
00:51:05,400 --> 00:51:07,560
Speaker 2: just yeah, it's something that you know, you learn, you

1167
00:51:07,600 --> 00:51:08,560
Speaker 2: get better over time.

1168
00:51:08,760 --> 00:51:09,759
Speaker 1: Yeah yeah.

1169
00:51:09,800 --> 00:51:13,520
Speaker 3: And what about you know, stovetops, what kind of things

1170
00:51:13,600 --> 00:51:16,280
Speaker 3: like that people have got at home? With their particular

1171
00:51:16,320 --> 00:51:19,640
Speaker 3: kind of temperatures or variations that you kind of need

1172
00:51:19,640 --> 00:51:20,239
Speaker 3: to have access to.

1173
00:51:21,040 --> 00:51:23,759
Speaker 2: No, I don't think so, Like I use a walk

1174
00:51:23,760 --> 00:51:26,000
Speaker 2: burner of course because of speed, and you know, for

1175
00:51:26,080 --> 00:51:27,960
Speaker 2: the show, And that's that's how.

1176
00:51:27,800 --> 00:51:30,360
Speaker 1: We do think. You got built in exactly exactly.

1177
00:51:30,440 --> 00:51:33,279
Speaker 2: So at home you can use a normal stovetop, but

1178
00:51:33,280 --> 00:51:34,719
Speaker 2: you just gotta let it build up heat, you know,

1179
00:51:34,760 --> 00:51:36,279
Speaker 2: you just gotta get it, let it get a little

1180
00:51:36,280 --> 00:51:38,359
Speaker 2: bit hotter before you add the food. But a lot

1181
00:51:38,400 --> 00:51:42,400
Speaker 2: of it's also common sense. If you throw in something cold,

1182
00:51:42,640 --> 00:51:44,360
Speaker 2: like your meat is cold, you throw it into a

1183
00:51:44,360 --> 00:51:46,719
Speaker 2: cold walk, that's gonna drop the temperature right down and

1184
00:51:46,719 --> 00:51:49,719
Speaker 2: you're gonna be boiling or simmering the food. Right If

1185
00:51:49,760 --> 00:51:51,600
Speaker 2: you let the walk get really hot and you're throwing

1186
00:51:51,600 --> 00:51:54,880
Speaker 2: that cold piece of meat in there, it's gonna get

1187
00:51:55,320 --> 00:51:57,800
Speaker 2: the temperature is still gonna stay relatively high, you know

1188
00:51:57,840 --> 00:51:59,800
Speaker 2: what I mean. So it's just applying a bit of

1189
00:51:59,840 --> 00:52:04,120
Speaker 2: comp sense and having an understanding of like how heat works.

1190
00:52:04,880 --> 00:52:07,640
Speaker 1: Yeah that Yeah, So just if you want to learn cooking,

1191
00:52:07,719 --> 00:52:08,880
Speaker 1: just learn thermodynamics.

1192
00:52:08,880 --> 00:52:12,440
Speaker 3: It's all you're really good to do. Right when you're

1193
00:52:12,480 --> 00:52:14,680
Speaker 3: looking for somewhere to eat yourself. Yeah, I mean I

1194
00:52:14,719 --> 00:52:18,120
Speaker 3: can't go and take my mother in law out for curry, okay,

1195
00:52:18,520 --> 00:52:21,520
Speaker 3: because she's like, I can make it better everywhere.

1196
00:52:21,680 --> 00:52:24,320
Speaker 1: Yeah, I can make it better, and she can. She's

1197
00:52:24,400 --> 00:52:27,320
Speaker 1: real good. She's really on a gas burner.

1198
00:52:27,400 --> 00:52:29,640
Speaker 3: You know. You know kitchen is more than this table

1199
00:52:29,680 --> 00:52:33,799
Speaker 3: if need be, because you know, Fiji, when you go out,

1200
00:52:33,800 --> 00:52:35,359
Speaker 3: what do you what do you look for?

1201
00:52:36,239 --> 00:52:38,239
Speaker 2: What I look for? I look for something that I

1202
00:52:38,280 --> 00:52:41,120
Speaker 2: can learn. I no longer eat food for food. I

1203
00:52:41,160 --> 00:52:45,160
Speaker 2: look for something that I can learn, whether it's for

1204
00:52:45,200 --> 00:52:47,040
Speaker 2: my business or for my own knowledge or for my

1205
00:52:47,080 --> 00:52:52,440
Speaker 2: own entertainment. I like to see people do new things. Yeah,

1206
00:52:52,480 --> 00:52:56,399
Speaker 2: and try to learn from at least one thing from

1207
00:52:56,440 --> 00:52:57,040
Speaker 2: every restaurant.

1208
00:52:57,080 --> 00:52:58,320
Speaker 3: What was the last time I had a meal? It

1209
00:52:58,440 --> 00:53:01,439
Speaker 3: was just like you dropped ye fork or chops to cover.

1210
00:53:01,520 --> 00:53:04,240
Speaker 1: I went and it held the table and went, oh wow,

1211
00:53:05,120 --> 00:53:06,000
Speaker 1: Yeah it was Hong Kong.

1212
00:53:06,239 --> 00:53:09,640
Speaker 2: Yeah, yeah, Hong Kong went to the number one Cantonese

1213
00:53:09,680 --> 00:53:13,439
Speaker 2: restaurant in the world. And it blew my mind because

1214
00:53:13,440 --> 00:53:16,480
Speaker 2: I didn't know it was possible to make dishes like

1215
00:53:16,520 --> 00:53:19,840
Speaker 2: that because of like the where they are in the world,

1216
00:53:20,040 --> 00:53:23,720
Speaker 2: the access to the ingredients, and their level of cooking.

1217
00:53:24,000 --> 00:53:26,839
Speaker 1: You know, it really blew my mind. Dish.

1218
00:53:27,880 --> 00:53:32,680
Speaker 2: They had this dish that was it was a flour crab,

1219
00:53:32,880 --> 00:53:35,839
Speaker 2: so like a blue swimmer crab, and then they had

1220
00:53:35,960 --> 00:53:39,879
Speaker 2: rice rolls and they made this sauce out of reducing

1221
00:53:40,239 --> 00:53:44,560
Speaker 2: chicken fat and age shouting wine. Like, my brain just

1222
00:53:44,600 --> 00:53:46,800
Speaker 2: can't even process how that dish can go together.

1223
00:53:46,880 --> 00:53:50,239
Speaker 1: But it's so good man. Yeah, it's one of the

1224
00:53:50,239 --> 00:53:51,360
Speaker 1: craziest things I've had.

1225
00:53:51,640 --> 00:53:53,799
Speaker 3: It's it's it's you know, when you come down to it,

1226
00:53:53,800 --> 00:53:55,600
Speaker 3: it's it's just the all chemistry and physics.

1227
00:53:55,640 --> 00:53:56,759
Speaker 1: Oh it is, it really is.

1228
00:53:56,840 --> 00:53:58,960
Speaker 2: Yeah, but it's but you have to come up with

1229
00:53:59,000 --> 00:54:01,640
Speaker 2: the idea to combine those things together, right, And that's

1230
00:54:01,960 --> 00:54:04,400
Speaker 2: that blew my mind having that dish.

1231
00:54:04,600 --> 00:54:06,960
Speaker 3: I kind of also like the idea that every ingredient

1232
00:54:07,000 --> 00:54:08,280
Speaker 3: that anyone will ever cook.

1233
00:54:08,120 --> 00:54:09,879
Speaker 1: With has is already here.

1234
00:54:10,320 --> 00:54:14,640
Speaker 3: Yeah, we just need to, you know, figure out which

1235
00:54:14,680 --> 00:54:16,920
Speaker 3: ones combined. Oh yeah, for sure, I tell my son

1236
00:54:16,960 --> 00:54:19,960
Speaker 3: all the time. Peanuts did not know the bananas existed,

1237
00:54:20,000 --> 00:54:21,600
Speaker 3: ones under the ground, ones in a tree. They're on

1238
00:54:21,600 --> 00:54:23,799
Speaker 3: opposite side of the world. But you put peanut, butter

1239
00:54:23,840 --> 00:54:24,640
Speaker 3: and banana together.

1240
00:54:25,200 --> 00:54:27,800
Speaker 1: Oh my god, you know exactly.

1241
00:54:27,880 --> 00:54:30,400
Speaker 3: It's like avocado and vegimine, they didn't know about each other.

1242
00:54:30,719 --> 00:54:32,960
Speaker 3: You put them together. It's like that, I mean, Amami,

1243
00:54:33,560 --> 00:54:36,279
Speaker 3: it's all there. We just have to keep experimenting. And

1244
00:54:36,640 --> 00:54:37,960
Speaker 3: that's you know, and that sounds to me like it's

1245
00:54:38,000 --> 00:54:41,480
Speaker 3: a thing that you you do tell me about having

1246
00:54:41,560 --> 00:54:45,960
Speaker 3: the confidence and you know, experiment confidence to experiment.

1247
00:54:46,400 --> 00:54:49,080
Speaker 2: We experiment all the time. Actually, sometimes I think we

1248
00:54:49,160 --> 00:54:52,720
Speaker 2: experiment a little bit too much. Yeah, you have to experiment.

1249
00:54:52,760 --> 00:54:55,520
Speaker 2: You have to try things because if you keep doing

1250
00:54:55,560 --> 00:54:57,600
Speaker 2: the same thing, you're only going to have You're only

1251
00:54:57,600 --> 00:55:00,319
Speaker 2: going to get the same results. Right, every time that

1252
00:55:00,360 --> 00:55:03,520
Speaker 2: we've tried something new, we've failed a lot of times.

1253
00:55:04,080 --> 00:55:07,560
Speaker 2: But the times that they've worked, oh man, they've worked,

1254
00:55:07,719 --> 00:55:11,080
Speaker 2: you know, like that we've yeah, I mean like writing

1255
00:55:11,080 --> 00:55:15,080
Speaker 2: the book was definitely something to try, right, Or opening

1256
00:55:15,120 --> 00:55:17,360
Speaker 2: our you know yum young factory that was that was

1257
00:55:17,360 --> 00:55:19,759
Speaker 2: something you try as well, because we have no idea

1258
00:55:19,800 --> 00:55:20,640
Speaker 2: how to open a factory.

1259
00:55:20,680 --> 00:55:22,200
Speaker 1: We have no idea how to you.

1260
00:55:22,080 --> 00:55:27,319
Speaker 2: Know, distribute you know, seasoning across the world, and you know,

1261
00:55:27,360 --> 00:55:28,400
Speaker 2: we have to try it. We had to give it

1262
00:55:28,440 --> 00:55:31,640
Speaker 2: a shot. And then we realized that, wow, the factory

1263
00:55:31,760 --> 00:55:35,680
Speaker 2: is just the It's just a ginormous restaurant that feeds

1264
00:55:35,680 --> 00:55:38,360
Speaker 2: the world. Right, a label comes out. We slapped the

1265
00:55:38,400 --> 00:55:40,200
Speaker 2: label on the order and send the order out. Right,

1266
00:55:40,239 --> 00:55:42,120
Speaker 2: it's the same as a restaurant. And then you realize

1267
00:55:42,120 --> 00:55:44,680
Speaker 2: these things. You realize that no matter what you do

1268
00:55:44,760 --> 00:55:47,680
Speaker 2: in life, like, you've learned something from very something, very

1269
00:55:47,760 --> 00:55:49,359
Speaker 2: very small, and you can apply it to the next

1270
00:55:49,360 --> 00:55:51,759
Speaker 2: thing and the next thing. And that's how I keep experimenting.

1271
00:55:52,160 --> 00:55:53,760
Speaker 2: And I think these are things that are very important.

1272
00:55:53,880 --> 00:55:56,960
Speaker 3: And when you for growth, and when you do fail,

1273
00:55:57,120 --> 00:55:59,560
Speaker 3: when things don't work out, Yeah, what is it that

1274
00:55:59,680 --> 00:56:02,759
Speaker 3: gets you back out the door to go and experiment again?

1275
00:56:03,160 --> 00:56:06,560
Speaker 2: You only ever fail when you stop trying. Right, you

1276
00:56:06,600 --> 00:56:08,520
Speaker 2: can try as many times as you want. And these days,

1277
00:56:08,520 --> 00:56:10,600
Speaker 2: like having access to the internet and having access to

1278
00:56:10,680 --> 00:56:13,319
Speaker 2: chat GBT right like and all these things, you can

1279
00:56:13,320 --> 00:56:15,480
Speaker 2: try as many times as you want. You know, we're

1280
00:56:15,560 --> 00:56:19,640
Speaker 2: able to launch these new businesses and concepts, you know,

1281
00:56:19,719 --> 00:56:23,440
Speaker 2: within a few months. Right, and if it doesn't work, okay,

1282
00:56:23,480 --> 00:56:25,279
Speaker 2: we'll go back to go back to the drawing board

1283
00:56:25,320 --> 00:56:28,160
Speaker 2: and use what you've learned and try again right with

1284
00:56:28,280 --> 00:56:30,719
Speaker 2: another concept. And until you get the right one.

1285
00:56:31,880 --> 00:56:34,719
Speaker 3: Is it that why that drives you to yeah, get

1286
00:56:34,800 --> 00:56:38,279
Speaker 3: back out, It's always that why to bring Chinese food

1287
00:56:38,320 --> 00:56:38,560
Speaker 3: to the.

1288
00:56:38,480 --> 00:56:42,239
Speaker 2: World one hundred percent. I want people to see it

1289
00:56:42,320 --> 00:56:45,440
Speaker 2: as you know, as an Italian like like Italian food, right,

1290
00:56:45,480 --> 00:56:47,720
Speaker 2: Like Italian restaurant when you walk in there, you expect

1291
00:56:47,760 --> 00:56:49,560
Speaker 2: it to pay like you one hundred and fifty bucks

1292
00:56:49,600 --> 00:56:49,919
Speaker 2: for dinner.

1293
00:56:50,040 --> 00:56:50,200
Speaker 1: Right.

1294
00:56:50,600 --> 00:56:53,200
Speaker 2: I want people to feel like that we put just

1295
00:56:53,239 --> 00:56:55,719
Speaker 2: as much time into making a one ton as Italians

1296
00:56:55,719 --> 00:56:58,920
Speaker 2: make a ravioli, right, And I want I want that

1297
00:56:59,040 --> 00:57:01,920
Speaker 2: prestigiousness for or like microsine.

1298
00:57:02,520 --> 00:57:04,080
Speaker 1: There's this great to chat to you, man.

1299
00:57:05,440 --> 00:57:11,080
Speaker 3: I'm fucking hungry now, I'll tell you that.

1300
00:57:11,080 --> 00:57:13,360
Speaker 1: That was Vincent Limb. His book is called The Wolf

1301
00:57:13,400 --> 00:57:15,000
Speaker 1: of Walk Street, his cookbook.

1302
00:57:15,520 --> 00:57:19,280
Speaker 3: If you haven't tried to season a walk or cook

1303
00:57:19,280 --> 00:57:21,840
Speaker 3: fried rice the way that Vincent showed you, I would

1304
00:57:21,840 --> 00:57:24,960
Speaker 3: recommend doing it because I've been doing it, and I

1305
00:57:24,960 --> 00:57:28,120
Speaker 3: mean I used the gluten free products. But man, he's

1306
00:57:28,160 --> 00:57:32,360
Speaker 3: set sharing the secrets. My friends sharing the secrets. The

1307
00:57:32,360 --> 00:57:34,800
Speaker 3: Wolf of Walk Street is his book, So what now?

1308
00:57:34,840 --> 00:57:36,840
Speaker 3: What is my book? You can get both of them

1309
00:57:37,520 --> 00:57:40,320
Speaker 3: where books are also in the show notes, where the

1310
00:57:40,440 --> 00:57:43,680
Speaker 3: link will be and story Club. If you're looking for

1311
00:57:43,680 --> 00:57:46,720
Speaker 3: an interesting you know, look on Life if you want

1312
00:57:46,760 --> 00:57:49,720
Speaker 3: to hear true stories about real Australians doing real Australian things,

1313
00:57:50,160 --> 00:57:53,720
Speaker 3: and laugh through your nose. Every week, every Thursday, story

1314
00:57:53,720 --> 00:57:55,520
Speaker 3: Club's got a new show coming up on the YouTube,

1315
00:57:55,600 --> 00:57:57,560
Speaker 3: and I put the link in the show notes. Thanks

1316
00:57:57,600 --> 00:58:00,640
Speaker 3: for listening, Thanks for being here, beautiful Wake.

1317
00:58:01,000 --> 00:58:07,800
Speaker 1: I'll see you Monday.