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Speaker 1: I suffered massively from alcoholism and drug abuse for fifteen years.

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Speaker 1: You know, I drunk every day.

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Speaker 2: How hectic did it get for you?

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Speaker 1: I got real bad, yeah.

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Speaker 2: Andy Herndon, Well and straight to it mate.

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Speaker 1: I think I'm one of those strange individuals who knew

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Speaker 1: what I wanted to do in my whole life. Oh

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Speaker 1: really yeah, So so I out of school, went to

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Speaker 1: Cheft School and then saved all my money and bought

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Speaker 1: a one way ticket to London. I got to London

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Speaker 1: and learned how to cook real quick.

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Speaker 2: Just take me through. What's the intensity?

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Speaker 1: Look like there's a mild to medium case of anxiety

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Speaker 1: the whole day. Yeah, doing fourteen sixteen hour days, you know,

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Speaker 1: five days a week.

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Speaker 3: You are Aphononymo when it comes to what you do

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Speaker 3: on YouTube and all the other social mediums.

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Speaker 1: Thank you.

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Speaker 2: How you start something like this?

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Speaker 1: It was through adversity, So COVID happened. I lost my

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Speaker 1: job really quickly, and I sat around looking my wounds

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Speaker 1: for six months, thinking this is the worst thing in

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Speaker 1: the world. So I started looking at what I could do,

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Speaker 1: what was the next step? And I watched a lot

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Speaker 1: of content and I thought, I know how to cook now.

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Speaker 1: These cameras can't be that hard to figure. So I

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Speaker 1: started making tiktoks.

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Speaker 3: Oh my god, I'm so hungry. Now, let me really hungry,

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Speaker 3: Andy Herndon, Well, and straight to.

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Speaker 1: It, mate, Thanks Mark, thanks for having me.

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Speaker 3: Otherwise known as Andy Cooks Cooks or cook Andy Cooks.

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Speaker 2: Like that's your sort of let's call it your stage.

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Speaker 1: Name, correct, Yeah, my performance name.

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Speaker 2: The performance name.

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Speaker 1: Yeah.

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Speaker 2: Is there two people?

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Speaker 1: No, I think you're the same person. Yeah. Yeah, I

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Speaker 1: think Andy Hernan might be a little bit more relaxed

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Speaker 1: than Andy Cooks. He's probably you know what it's like

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Speaker 1: when you're in social media, you kind of have to

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Speaker 1: turn on a little bit.

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Speaker 3: It was entertainment, yeah, I mean in cooking is entertainment,

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Speaker 3: Like actually cooking is made for social media. Color, smells,

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Speaker 3: looks nice. You know, it's a motive. You know, we're

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Speaker 3: all thinking about our guts guts up, like and you know,

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Speaker 3: and the creativity part of it.

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Speaker 2: Like it's a big deal.

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Speaker 1: Yeah, everyone doesn't. Everyone eats, don't they.

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Speaker 3: Well, let me just take you back then, because that's

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Speaker 3: probably not how you started. You didn't think, Probably weren't

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Speaker 3: thinking about that time when you first started cooking or mcgirl.

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Speaker 2: Let's go right back.

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Speaker 3: What makes someone go and do I presume a chef

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Speaker 3: course or something like that. What makes someone think about that?

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Speaker 2: At school?

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Speaker 1: For example, I think on one of those strange individuals

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Speaker 1: who knew what I wanted to do in my whole life.

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Speaker 2: Oh really?

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Speaker 1: Yeah, so you know from before I remember if you know,

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Speaker 1: anyone ever said what do you want to do when

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Speaker 1: your groan up? It was always chef chef.

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Speaker 2: We what's that influence come from? Like someone at home?

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Speaker 1: I think my grandfather was a poultry farmer in Foxton,

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Speaker 1: New Zealand. I grew up in Wellington, Wendy Wellington, Wendy Wellington. Yeah,

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Speaker 1: he has very wondy and my mom was a good cook,

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Speaker 1: good home cook. We ate around the table like you

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Speaker 1: kind of did in the eighties and in the.

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Speaker 2: Nineties Sunday Sunday lamb roast. Was that a thing in

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Speaker 2: New Zealand.

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Speaker 1: Yeah? It was meat and potatoes, you know, meeting three bag.

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Speaker 1: It was pretty standard cooking, but it was good, honest cooking.

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Speaker 1: So yeah, I've always been passionate about food. I'm not

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Speaker 1: sure where it really came from. Didn't come from them?

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Speaker 1: Are you know? An Italian family or anything like that.

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Speaker 1: It was standard food.

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Speaker 3: But your surname Herndon, is that that's that sounds like

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Speaker 3: rish background.

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Speaker 1: In English England.

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Speaker 3: Yeah, so, like you know, it was a thing probably

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Speaker 3: more mum's generation, not necessarily your generation, but more mum's generation.

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Speaker 3: Like Sunday roast sitting around the table, roastly lamb whatever

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Speaker 3: the case.

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Speaker 2: New Zealand. Definitely lamb in New Zealand.

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Speaker 3: And you know, three vegs, gravy and maybe dessert.

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Speaker 1: Yeah, followed some sort of dessert after pudding.

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Speaker 3: In a shitty cold cold weather, particularly Wellington and a

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Speaker 3: cold winter's wind blow and blowing his ass off, like

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Speaker 3: like I've been to that football stagum you got there

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Speaker 3: in Wellington, like the Caketon.

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Speaker 2: Oh my god it was. It was a miserable man

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Speaker 2: like but it was full, yeah, full of people. It was.

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Speaker 3: I went for a rugby went to watch a rugby

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Speaker 3: match and it was full of people, like I thought, Well, like,

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Speaker 3: I only went out because I can't come mates mine

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Speaker 3: when I want to go and publicoll basically and watch

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Speaker 3: foot at the same time. Use foot is an excuse,

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Speaker 3: but people actually out there loving the joint and does

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Speaker 3: living in a place like Wellington. Does that create more

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Speaker 3: inside activities so to speak, because you're not going to

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Speaker 3: go to the beach or whatever. If it's generally speaking

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Speaker 3: not great weather. Does that have something to do with

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Speaker 3: the fact that you you know, you want to be

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Speaker 3: inside cooking warm food, like and you know that sort

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Speaker 3: of feeling, that emotional feeling you get out of eating food.

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Speaker 1: But potentially, I think Valentonian is a pretty hearty bunch,

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Speaker 1: you know. I don't think that they let the cold

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Speaker 1: weather stop them doing much. But I think they're also

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Speaker 1: pretty foundly orientated, you know, the kiwis So I think

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Speaker 1: that's where it comes from. It's that, you know, it's

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Speaker 1: breaking breed together as a family and hanging out. But

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Speaker 1: food wasn't cool back then, right Like food didn't get

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Speaker 1: started getting cool until the late nineties in the mainstream.

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Speaker 3: Realman, you you what emotions do you attach to? I mean,

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Speaker 3: if you as an observer, not not your own emotions,

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Speaker 3: but as an observe, what emotions do you attached to?

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Speaker 2: Do you think it are attached to food? You know, like,

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Speaker 2: what is it that I'm apart from family?

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Speaker 1: Like?

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Speaker 2: What is it that we feel? Really?

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Speaker 3: You know, the dopamine and sort oftona starts flushing around

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Speaker 3: our brain, same sort of outcomeing you get when you

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Speaker 3: take okay. I mean it's the same sort of emotion

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Speaker 3: like it's wow, how good is this?

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Speaker 2: This is so nice? More emotions are we feeding effectively?

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Speaker 1: I think it's a huge amount to do with history,

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Speaker 1: you know, and having ownership or belonging to something. Yeah,

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Speaker 1: you know, especially with some of the ethnic you know,

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Speaker 1: people that have come to Australia and New Zealand, you

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Speaker 1: know that that was it was memories of home, so

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Speaker 1: you know, the big Italian you know population, big Greek population,

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Speaker 1: you know, Chinese. So it's history and having something to

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Speaker 1: be proud of. I think that's a huge part of

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Speaker 1: it that guys I noticed.

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Speaker 3: And what did you get in your family then? Like

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Speaker 3: you know you neither one of those three categories, but

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Speaker 3: you're New Zealanders. I mean apart from family, what was

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Speaker 3: it that you felt when you think back now, what

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Speaker 3: was the feeling you got when you sat down and

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Speaker 3: had the Sunday afternoon lunch. What it was with your family?

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Speaker 2: What did you feel?

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Speaker 1: Well? Haard to do with that? My my mother was Dutch,

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Speaker 1: so sick in generation Dutch. My father was English, so

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Speaker 1: I think there was unusual things that we ate that

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Speaker 1: other people didn't. What a duchy, Well, they for very

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Speaker 1: similar European food. But this stuff like olibolan, which is

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Speaker 1: a Dutch donut. They like these sprinkles that they have

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Speaker 1: on toast with aniseed flavor. Yeah. And the Dutch also

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Speaker 1: have a lot of They equal a lot of spice,

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Speaker 1: you know, I think because.

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Speaker 2: They of course duchies Indies.

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Speaker 1: Yes, yeah, they.

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Speaker 2: Were importing of that was the big borders out of

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Speaker 2: Sri Lanka.

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Speaker 1: Correct.

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Speaker 3: I remember, Well, I've actually been to the place called

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Speaker 3: the Dutch House in Sri Lanka and a place called

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Speaker 3: Gaul which was owned by the Dutchiest India company is

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Speaker 3: now a little hotel. And they used to import the

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Speaker 3: spices from Southeast Asia through s Linka back up to

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Speaker 3: somethow like they got their back somehow they got to

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Speaker 3: Holland as a result of Yeah, that's cool like that,

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Speaker 3: thanks for saying that. So so to the Dutch are

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Speaker 3: into the spice is not any do they you know,

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Speaker 3: like trade in it, but they actually used it.

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Speaker 1: Yeah, yeah, and Indonesian food is big and you know,

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Speaker 1: they did a lot of nazigoring and stuff like that

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Speaker 1: there in Holland. Yeah, or certainly my family did it well, yeah, yeah.

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Speaker 1: And spicy, quite spicy, so.

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Speaker 2: Like as in strong spicy, as in chili style thing.

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Speaker 1: Yeah. Some curry yeah yeah, yeah, so some.

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Speaker 2: So do those things.

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Speaker 3: So maybe is there a nostalgic sort of sense for

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Speaker 3: you in terms of you know, food, cooking food and

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Speaker 3: remembering your family sitting around there.

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Speaker 2: Did you help your mom? Yeah?

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Speaker 3: Yeah.

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Speaker 1: I always helped my mum and then tried to kick

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Speaker 1: her out of the kitchen as soon as I could,

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Speaker 1: and kind of wanted you know, I'm a pretty independent

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Speaker 1: type of person, so I kind of wanted my own

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Speaker 1: kind of time in there. But yeah, and I think

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Speaker 1: it was kind of a bit of escapeism too, you know,

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Speaker 1: like mum was also a single mother by the time

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Speaker 1: I was able to stand and be in the kitchen.

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Speaker 1: So it's that kind of distract yourself with doing something

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Speaker 1: to you know, to kind of get away from whatever

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Speaker 1: else is going on in life.

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Speaker 3: So as a as a ten year old, twelve year old,

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Speaker 3: you were out there doing cooking and peeling potatoes or whatever.

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Speaker 2: Yeah.

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Speaker 1: Yeah, certainly my young teenage years, Yeah, I was having

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Speaker 1: a crack in the kitchen and you know, like I'm

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Speaker 1: really dyslexic. I couldn't wait to get out of school.

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Speaker 1: So I just just was layser focused on just getting

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Speaker 1: out and getting into chess school.

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Speaker 2: That's cool. So apart from being in an escape, was

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Speaker 2: your mum being a single mum? Was she one of

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Speaker 2: those mums who said, hey, you don't learn how to cook?

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Speaker 2: You know, you have to be self sufficient.

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Speaker 3: I'm not raising you know, like a kid and a

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Speaker 3: boy who doesn't add a.

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Speaker 1: Cook absolutely all those things cooking, how to sew a

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Speaker 1: button on a shirt, you know, how to tie a tie? Really? Yeah,

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Speaker 1: all those things.

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Speaker 3: So would you say, therefore you have a a great

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Speaker 3: debt of gratitude to your mum.

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Speaker 1: She's still live today, Yeah she is. She is. Yeah,

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Speaker 1: she's still alive. She's in Parmesan North in New Zealand.

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Speaker 1: Yeah she's she's she's getting on now, and it's kind

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Speaker 1: of you know, it's at that point the end of

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Speaker 1: her life, I think, which is kind of sad to

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Speaker 1: see you, but you know, I think that happens to everyone.

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Speaker 2: Siblings.

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Speaker 1: Yeah, I got I'm the youngest of four, so I've

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Speaker 1: got two older brothers and an older sister.

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Speaker 2: And were they doing the same deal.

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Speaker 1: No, no one else, No one else is cooking cooking orientated.

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Speaker 1: I think they all kind of enjoy it now.

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Speaker 3: But no, as the youngest kid, it's funny like that

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Speaker 3: you were the sort of lead in the family when

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Speaker 3: to come to sort of being in the kitchen.

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Speaker 1: Yeah, I certainly the only one that really kind of

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Speaker 1: pursued it, and everyone else has gone on to be

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Speaker 1: successful and do it their own stuffy.

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Speaker 2: Looking by the way, looking at brief you're pretty successful, don't.

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Speaker 3: In terms of in terms of what you do, in

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Speaker 3: terms of your content and what you do in terms

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Speaker 3: of your craft. You're extraordinarily, extra narrowly successful. We'll talk

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Speaker 3: about that in the moment. Did you, as a younger

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Speaker 3: person appreciate the quality of the resources that New Zealand

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Speaker 3: had to offer relative perhaps perhaps other place of the world.

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Speaker 1: Absolutely not. You know, you have no idea. I think

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Speaker 1: when you're growing up how lucky you are growing up

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Speaker 1: in a place like Australia, New Zealand. You know, with

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Speaker 1: fresh air, great produce, it's extremely safe, you know, in

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Speaker 1: the grand scheme of things, and like most Kiwis, and

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Speaker 1: I think Aussie as well. I couldn't wait to get

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Speaker 1: out of the place.

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Speaker 2: Because it tell me, tell me that why did you

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Speaker 2: come to Australia.

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Speaker 1: So Australia it was the last stop. I left New

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Speaker 1: Zealand went straight to London, so at twenty one years old,

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Speaker 1: and I couldn't wait to get there.

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Speaker 2: Had you done some sort of cooking course or a

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Speaker 2: chef Yeah?

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Speaker 1: Yeah, yeah, So I got a school, went to chef

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Speaker 1: school yep, and then worked for a couple of years

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Speaker 1: and then you know, saved all my money and bought

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Speaker 1: a one way ticket to London. So one way ticket. Yeah,

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Speaker 1: there was no break mum's heart. Yeah, there was no

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Speaker 1: intention of coming back.

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Speaker 3: Oh really Yeah, what do you say to your mum

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Speaker 3: at that stage? Like, you say, a mum, because you

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Speaker 3: were the youngest, you were probably be the last to

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Speaker 3: leave yep, yep, that was probably all skinned out all

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Speaker 3: by that stage.

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Speaker 2: And you say, sir later, mum, who got one way ticket?

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Speaker 2: What was that? Like?

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Speaker 1: I mean, I've got a you know, an interesting relationship

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Speaker 1: with mum. I think she'd I was pretty a bit

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Speaker 1: of a naughty kid, and I was certainly a naughty teenager.

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Speaker 2: What does that mean? I was naughty too? Compare naughtiness now.

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Speaker 1: You know, I got into drugs and alcohol really young.

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Speaker 1: I got into just staying out. She didn't know what

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Speaker 1: I was doing. I wasn't naughty at homeless. It would

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Speaker 1: just go out and never come back. And I think

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Speaker 1: by the time, you know, I was sixteen seventeen, maybe

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Speaker 1: she'd had enough and she booted me out. I think, yeah.

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Speaker 1: And at the time you kind of, you know, you

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Speaker 1: think it's horrible, but it was probably the best thing

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Speaker 1: that ever happened to me. And it's just learned to

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Speaker 1: stand in your own feet and learned about the big

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Speaker 1: bad world, and you know that that head itself pretty quickly.

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Speaker 1: You know, a year or two, lady, you were back

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Speaker 1: talking to mum, no problem.

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Speaker 3: And then so off to London. Did you work in

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Speaker 3: some sort of fancy chef joint?

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Speaker 1: Yeah, yeah, I landed in London and where for a

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Speaker 1: guy called Tom Akins for a couple of years, and

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Speaker 1: he was a pretty notorious chefs, really good chef, still

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Speaker 1: cooking now, but a hard kitchen, like really hard what

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Speaker 1: does that mean, Very militant in the way they run

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Speaker 1: those kitchens, and they're very strict and there's you know,

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Speaker 1: they don't they don't mince their words, and yeah, you

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Speaker 1: kind of see some stuff and you open your eyes.

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Speaker 1: But you know, Tom, like a lot of chefs back then,

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Speaker 1: they like Keis and Aussies because we know how to

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Speaker 1: work hard. And I think, really, yeah, as songs as

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Speaker 1: that's the thing. Yeah, yeah, it certainly was back then.

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Speaker 1: It was you know, the the consensus was that Aussies

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Speaker 1: and Keyies knew how to work hard, so they kind

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Speaker 1: of liked us in kitchens then.

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Speaker 3: And would you say this stage that you had started

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Speaker 3: to craft your creativity or were you just more conformative.

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Speaker 1: Yeah, more conformative. And I kind of say I learned

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Speaker 1: how to cook in London, like I obviously went to

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Speaker 1: chef school in New Zealand and stuff. But you know,

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Speaker 1: food culture back then, and you know, the early two

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Speaker 1: thousands is when I was kind of floating around in

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Speaker 1: New Zealand. Still food culture wasn't great. Still restaurants seen,

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Speaker 1: it wasn't really hadn't really kicked off yet, not like

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Speaker 1: it is now. You know, whereas I think cities like

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Speaker 1: Sydney in Melbourne, you know, some of the best food

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Speaker 1: cities in the world now. Literally back then it wasn't

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Speaker 1: the case, so I got to London and learned how

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Speaker 1: to cook real quick.

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Speaker 3: Yeah, but I've never I've never thought of it. By

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Speaker 3: the way, I'm no foodie, but I've never thought of

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Speaker 3: London as a food capital globally, but maybe relative to

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Speaker 3: New Zealand it was at the time. Did you decide

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Speaker 3: to go to London because it was a place where

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Speaker 3: you felt like you could further your craft?

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Speaker 1: Absolutely, I think it's common misconception. I think London is

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Speaker 1: definitely one of the food hubs of the world. Right now.

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Speaker 1: English food doesn't have a great representation, it doesn't have

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Speaker 1: a great reputation of reputation, but London restaurants scene has

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Speaker 1: been incredible for a very long time, you know, since

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Speaker 1: the sixties. You know there there was a lot of

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Speaker 1: money in London, right It's a very very wealthy city

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Speaker 1: with a lot of people that like to spend money,

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Speaker 1: especially pre GFC when I was there, you know, some

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Speaker 1: people were spending some crazy amounts of money on loved

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Speaker 1: back in those days.

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Speaker 3: The only place I can remember of London it was

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Speaker 3: a place called Simpsons on the Strand. It was a

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Speaker 3: famous institutional place in London. You go, then you get

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Speaker 3: beef Wellington and all, you know, and they get that

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Speaker 3: big cheese thing.

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Speaker 2: I can remember what it was like a.

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Speaker 3: Fonder no, like it was a really smelly cheese and

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Speaker 3: and I said, think himself, this is like, you know,

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Speaker 3: like I'm Greek background something and like it's not quite

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Speaker 3: the food I'm used to. I'd have made it a

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Speaker 3: pommes to go with him to London quite a bit.

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Speaker 3: And he used alway write about the London food, and

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Speaker 3: but I don't. Eventually I find myself eating something like that,

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Speaker 3: that type of that top of meal.

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Speaker 2: What were you serving?

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Speaker 3: And like what was like as a food scene You're

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Speaker 3: talking about intricacies like you know, like intricacies of flavors.

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Speaker 2: And the look of a plate.

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Speaker 1: No, my food's a bit more back then. Back then,

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Speaker 1: back then, what.

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Speaker 2: Were you what were you sort of moving into?

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Speaker 1: Well, I was kind of still discovering myself for I

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Speaker 1: as a cook, and I was working at Tom Kitchen,

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Speaker 1: which was his brasserie of his restaurants. So it was

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Speaker 1: elevated gastro pub food, you know, that's what we were

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Speaker 1: serving in London.

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Speaker 3: Elevated to gastro pub food. Yeah, so gastronomical, but elevated

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Speaker 3: me to like a little.

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Speaker 1: Bit upper class correct, Yeah, yeah, so you know, really

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Speaker 1: good ingredients, still cooked pretty simply, but really good ingredients,

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Speaker 1: you know, looked after well. But yeah, I never really

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Speaker 1: went like really down the line of the really high

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Speaker 1: and fine dining stuff. Kind of wasn't my warehouse.

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Speaker 3: But yeah, so you've done, you've done. So, you've done London.

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Speaker 3: You've happened after that?

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Speaker 1: Yeah, seven years in London and I was seven years

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Speaker 1: seven years yeah yeah, and then I decided that I

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Speaker 1: needed to get back to this part of the world.

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Speaker 1: But I couldn't quite bring myself to get to New Zealand.

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Speaker 1: So I came to Sydney. And I was in Sydney

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Speaker 1: for not even a year, and I kind of didn't

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Speaker 1: like it. I was a very different city to London totally. Yeah.

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Speaker 1: So I moved to Melbourne and fell in love with Melbourne.

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Speaker 1: So the food scene or fell in love with Melbourne

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Speaker 1: the place, I think both. I think it reminded me

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Speaker 1: a lot more of a European city, which I enjoyed,

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Speaker 1: and the food scene and back then was was much

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Speaker 1: better in Melbourne than it wasn't really Yeah, yeah, you know,

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Speaker 1: Melbourne was the was the you know the gastronomic capital

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Speaker 1: of this part of what for a long time period

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Speaker 1: were talking about it two ten, Yeah, I moved to

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Speaker 1: probably twenty twelve. I moved to Melbourne after Sydney. Early

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Speaker 1: twenty twelve, I moved to Sydney and the end of

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Speaker 1: twenty twelve I moved to Melbourne. And Melbourne was was

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Speaker 1: was much was for the advance.

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Speaker 2: Son, can you can you?

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Speaker 3: Is it fair to say then that there was a

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Speaker 3: period like it's let's call it teny period twelve to

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Speaker 3: twenty two that Melbourne was considered to be superior at

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Speaker 3: a certain level in terms of certain types of food,

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Speaker 3: I guess, but as a as a destination for food,

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Speaker 3: like proper food is yeah, absolutely.

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Speaker 2: And that is conventionally generally accepted.

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Speaker 1: Yes, yeah, yeah by all you guys. Yeah, chefs. Yeah,

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Speaker 1: Melbourne was the kind of the gastronomic city of what.

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Speaker 2: Was it because of the individuals are down there.

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Speaker 1: Yeah, I mean you think about the chefs that have

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Speaker 1: come out of there, you know, the restaurant scene. I

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Speaker 1: think the cold climate helps as well, you know, like

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Speaker 1: you were kind of referring to earlier, you know, you

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Speaker 1: eat out more, you know, whereas in Sydney, you might

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Speaker 1: hang out at the beach until the sun goes down

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Speaker 1: and then you you knowerg and go home, Whereas in Melbourne,

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Speaker 1: if it's middle of winter, you're not doing anything right.

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Speaker 1: So you know, all the city guys they leave their

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Speaker 1: office and they go sit in a pub for a

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Speaker 1: couple of beers, and they might go to a restaurant

401
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Speaker 1: for dinner instead of going to the beach or anything

402
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Speaker 1: like that.

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Speaker 2: So where were you working?

404
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Speaker 1: So when I first moved there around a restaurant called

405
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Speaker 1: Gills Diner, which is right in the city on a

406
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Speaker 1: little Collin Street. And then I moved around a bit

407
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Speaker 1: worked for a restaurant called Entracott and Melbourne worked at

408
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Speaker 1: a group of cafes called Saint Ali for quite a

409
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Speaker 1: long time.

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Speaker 2: And what do you what did you think you got

411
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Speaker 2: out of that? Like, what did you I'm apart from

412
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Speaker 2: skill craft, what did you get out of that experience?

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Speaker 2: And like in terms of what you know about people? Oh,

414
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Speaker 2: it comes to food.

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Speaker 1: I mean the people piece is huge, right, and it's

416
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Speaker 1: learning how to interact and connect with people from all

417
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Speaker 1: walks of life. Kitchens are pretty usually rag tag bunch

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Speaker 1: of people from all walks of life, you know, from

419
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Speaker 1: immigrants who just need a job, through to you know,

420
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Speaker 1: people from upper middle class families who just like the

421
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Speaker 1: kind of pressure. You know, there's there's every walk of

422
00:18:16,920 --> 00:18:19,760
Speaker 1: life in a kitchen, and you learn how to how

423
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Speaker 1: to interact with them all, and you become friends with

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Speaker 1: the whole bunch of people that you otherwise wouldn't have

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Speaker 1: if you weren't you know, you wouldn't even cross paths

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Speaker 1: with in your life.

427
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Speaker 3: So and would you would you also become friends with

428
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Speaker 3: people from other restaurants.

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Speaker 1: Yeah, yeah, yes or no. But but you're working really

430
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Speaker 1: back then, you're really intensely long hours with this group

431
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Speaker 1: of people, and you become like this little kind of

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Speaker 1: almost family, you know, like a a unit. Yeah, yeah,

433
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Speaker 1: you know, and you're there a lot. You know, you're

434
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Speaker 1: doing fourteen sixteen hour days, you know, five days a week.

435
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Speaker 2: Fourteen sixteen hours.

436
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Speaker 1: Yeah.

437
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Speaker 2: So they say, I guess you're talking about lunch and dinner, right.

438
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Speaker 1: Yes, if you're working a restaurant that does even like

439
00:18:59,359 --> 00:19:01,840
Speaker 1: Tom's Kitchen and in London and those works, we were

440
00:19:01,840 --> 00:19:02,920
Speaker 1: doing breakfast, lunch and dinner.

441
00:19:03,000 --> 00:19:06,720
Speaker 3: So you know that's one shift. You do what two

442
00:19:06,760 --> 00:19:09,359
Speaker 3: of those two of those. Yeah, so you start a lunchtime.

443
00:19:09,400 --> 00:19:12,880
Speaker 3: They say, if you're going to have to do the lunch,

444
00:19:12,920 --> 00:19:14,680
Speaker 3: and you're one of the chefs doing lunch, what's on.

445
00:19:14,640 --> 00:19:15,639
Speaker 2: You if you're going to work, what time are you

446
00:19:15,680 --> 00:19:16,200
Speaker 2: in the kitchen?

447
00:19:16,320 --> 00:19:19,000
Speaker 1: You're eight And if you're doing a double, you're not

448
00:19:19,040 --> 00:19:20,520
Speaker 1: out of that kitchen until midnight.

449
00:19:21,040 --> 00:19:22,040
Speaker 2: So that's six hours.

450
00:19:22,080 --> 00:19:24,119
Speaker 1: Yeah, yeah, and you have an hour an hour and

451
00:19:24,160 --> 00:19:26,440
Speaker 1: a half off in the middle. But in the afternoon,

452
00:19:26,520 --> 00:19:28,119
Speaker 1: it's a bloody long day though. It's a big day

453
00:19:28,119 --> 00:19:28,800
Speaker 1: on your feet.

454
00:19:28,840 --> 00:19:30,679
Speaker 2: And is the whole time is it hectic?

455
00:19:30,760 --> 00:19:30,840
Speaker 3: Like?

456
00:19:31,000 --> 00:19:32,159
Speaker 2: Is it intense the whole time?

457
00:19:32,680 --> 00:19:35,439
Speaker 1: No, it comes and weeps and flows. You're prepping to

458
00:19:35,440 --> 00:19:38,280
Speaker 1: get ready for lunch, and then you go through the

459
00:19:38,280 --> 00:19:41,240
Speaker 1: pressure builds effectively throughout the day. So you're prepping and

460
00:19:41,280 --> 00:19:43,760
Speaker 1: as the day goes on, the precious building pressures building.

461
00:19:43,840 --> 00:19:46,800
Speaker 1: Right before lunch, it's everyone's at a real high level

462
00:19:46,840 --> 00:19:50,800
Speaker 1: of anxiety and anticipation, you know, and then you do

463
00:19:50,840 --> 00:19:52,600
Speaker 1: your service and then it kind of winds down and

464
00:19:52,600 --> 00:19:54,439
Speaker 1: you have to build yourself back up for dinner. But

465
00:19:54,600 --> 00:19:56,800
Speaker 1: it's worth saying that that that those days are a

466
00:19:56,960 --> 00:19:58,920
Speaker 1: kind of over now and it's good that they're over

467
00:19:58,960 --> 00:20:01,200
Speaker 1: because it was you know, it's not healthy and it's

468
00:20:01,240 --> 00:20:02,199
Speaker 1: not how people should be.

469
00:20:02,280 --> 00:20:04,560
Speaker 2: Oh really, no, what is it now? Well?

470
00:20:04,600 --> 00:20:08,360
Speaker 1: I think largely restaurants are kind of in most cases

471
00:20:08,640 --> 00:20:11,480
Speaker 1: are limiting people to working about forty five hours a week, right,

472
00:20:12,000 --> 00:20:13,760
Speaker 1: which is good. It's a good thing that that's that

473
00:20:13,760 --> 00:20:17,240
Speaker 1: that transition has changed. And so they do that in

474
00:20:17,280 --> 00:20:19,399
Speaker 1: a couple of different ways. I either work less days.

475
00:20:19,480 --> 00:20:22,080
Speaker 1: So a good friend of mine, Ben Sherry from mar

476
00:20:22,200 --> 00:20:24,240
Speaker 1: he has a very famous restaurant in Mother and good Attica.

477
00:20:24,320 --> 00:20:26,440
Speaker 1: You know, all his team they only work four days

478
00:20:26,440 --> 00:20:29,360
Speaker 1: a week, you know, and they don't work an anywhere

479
00:20:29,400 --> 00:20:31,720
Speaker 1: near those hours anymore because people kind of need a

480
00:20:31,760 --> 00:20:33,879
Speaker 1: life outside of I think it's even if you're the

481
00:20:33,880 --> 00:20:35,920
Speaker 1: business owner, right, Like you've owned business your whole life,

482
00:20:35,920 --> 00:20:38,200
Speaker 1: and it's very different, right, and it's and it's twenty hours,

483
00:20:38,320 --> 00:20:41,600
Speaker 1: twenty four hours, seven days, yeah, and it's and it's acceptable.

484
00:20:41,640 --> 00:20:42,639
Speaker 1: It's your choice to make it.

485
00:20:42,760 --> 00:20:42,960
Speaker 2: Yeah.

486
00:20:43,040 --> 00:20:45,200
Speaker 1: But if someone's just you know, working for a wage,

487
00:20:45,880 --> 00:20:47,560
Speaker 1: I don't think it's fair that we're put in But

488
00:20:47,840 --> 00:20:48,080
Speaker 1: why do.

489
00:20:48,080 --> 00:20:50,240
Speaker 3: You think that was always the case of chefs. It's

490
00:20:50,280 --> 00:20:55,000
Speaker 3: like it's like slave drivers, like chefs have. There's always

491
00:20:55,040 --> 00:20:58,560
Speaker 3: been this expectation that you're the chef or your kitchen hand,

492
00:20:58,560 --> 00:21:00,600
Speaker 3: whatever the case may be, and you're learning the learn

493
00:21:00,600 --> 00:21:04,760
Speaker 3: of the rapes. Do you're going to work under our rules? Yeah,

494
00:21:04,880 --> 00:21:07,119
Speaker 3: and we've seen those movies, those TV shows. Kitchen night

495
00:21:07,119 --> 00:21:08,000
Speaker 3: means all sort of stuff.

496
00:21:08,640 --> 00:21:10,280
Speaker 2: Cop it sweet or get out.

497
00:21:10,520 --> 00:21:13,720
Speaker 1: Yeah, I'm not sure where it came from. I guess

498
00:21:13,720 --> 00:21:16,680
Speaker 1: it's because restaurants is a really really hard game. It's

499
00:21:16,720 --> 00:21:19,360
Speaker 1: really hard to make money in restaurants, right, so they're

500
00:21:19,359 --> 00:21:21,440
Speaker 1: going to squeeze. You know, they had to squeeze people

501
00:21:21,480 --> 00:21:23,600
Speaker 1: as much as they could to make it worthwhile. So

502
00:21:24,040 --> 00:21:25,520
Speaker 1: if you all of a sudden, you know, chefs are

503
00:21:25,520 --> 00:21:28,320
Speaker 1: working eighty hours a week and you're only just making

504
00:21:28,560 --> 00:21:31,520
Speaker 1: yourself a salary as the owner, if you have to go, actually,

505
00:21:31,560 --> 00:21:33,879
Speaker 1: I'm going to treat all these people like they should be,

506
00:21:34,359 --> 00:21:35,800
Speaker 1: and I'm going to have to put double the amount

507
00:21:35,840 --> 00:21:38,159
Speaker 1: of chefs on to cover of those hours. You have

508
00:21:38,240 --> 00:21:40,240
Speaker 1: to start charging the customer a lot more. Right, they

509
00:21:40,280 --> 00:21:42,240
Speaker 1: won't get they won't come in, they'll just go to

510
00:21:42,280 --> 00:21:46,200
Speaker 1: the neighbor. So, you know, there's been an institutional change.

511
00:21:46,240 --> 00:21:49,800
Speaker 1: I think in Australia especially structurally changed. I think, so yeah,

512
00:21:49,800 --> 00:21:52,320
Speaker 1: I think, And it's people still winge about it, like

513
00:21:52,359 --> 00:21:54,280
Speaker 1: it's expensive to eat out, and I think people were

514
00:21:54,359 --> 00:21:57,080
Speaker 1: used to, you know, eating out for going on the

515
00:21:57,160 --> 00:22:01,280
Speaker 1: days of fifteen dollars entrees and thirty dollar mains. You know,

516
00:22:01,359 --> 00:22:04,320
Speaker 1: it's it's forget about it. Forget about it, right, it's

517
00:22:04,320 --> 00:22:06,240
Speaker 1: double that more and more.

518
00:22:06,800 --> 00:22:09,640
Speaker 2: It's like you're not even gett an entre for thirty bucks. Now, no,

519
00:22:10,119 --> 00:22:11,879
Speaker 2: in a good joint. And I'll come back to that

520
00:22:11,920 --> 00:22:12,359
Speaker 2: in a second.

521
00:22:12,400 --> 00:22:16,879
Speaker 3: But it just I just always interested from a person

522
00:22:16,960 --> 00:22:17,800
Speaker 3: like your point of view.

523
00:22:18,359 --> 00:22:19,920
Speaker 2: Just take me through what happens. Like you said you

524
00:22:20,000 --> 00:22:20,439
Speaker 2: started eight.

525
00:22:20,520 --> 00:22:22,640
Speaker 3: Let's say you're doing lunch at twelve one or whatever

526
00:22:22,720 --> 00:22:24,520
Speaker 3: was in there there doing prepping at eight.

527
00:22:25,000 --> 00:22:26,400
Speaker 2: Just take me through.

528
00:22:28,200 --> 00:22:32,680
Speaker 3: The mindset of say, in your case, you I want

529
00:22:32,720 --> 00:22:35,320
Speaker 3: to just go through one day. So yeah, you're in there,

530
00:22:35,359 --> 00:22:37,560
Speaker 3: you're just doing your best and you know you maybe

531
00:22:37,920 --> 00:22:39,399
Speaker 3: have a couple of coffee when you get there and

532
00:22:39,440 --> 00:22:42,840
Speaker 3: you start doing your prepping. Just take me through what's

533
00:22:42,880 --> 00:22:45,000
Speaker 3: the intensity look like? I mean, and how do you

534
00:22:45,040 --> 00:22:46,760
Speaker 3: how do you feel like? How are you feeling?

535
00:22:47,320 --> 00:22:49,800
Speaker 2: I'm sure you've got I'm not hopefully I'm not bringing

536
00:22:49,800 --> 00:22:52,919
Speaker 2: any up any PTSD here, but take me through that

537
00:22:53,000 --> 00:22:56,000
Speaker 2: process and then then what happens at the end of

538
00:22:56,000 --> 00:22:58,320
Speaker 2: the night. So how do you feel.

539
00:22:59,119 --> 00:23:03,639
Speaker 1: So there's there's a mild to medium case of anxiety

540
00:23:03,680 --> 00:23:05,720
Speaker 1: the whole day, the whole day, Yeah, because you're chasing

541
00:23:05,760 --> 00:23:09,200
Speaker 1: your tail. It always feels like not being ready.

542
00:23:08,960 --> 00:23:11,120
Speaker 2: On time, not having the meals ready on time.

543
00:23:11,160 --> 00:23:13,359
Speaker 1: Correct. So if you're not ready for the start of

544
00:23:13,400 --> 00:23:15,080
Speaker 1: that service for lunch, you don't have what we call

545
00:23:15,160 --> 00:23:17,800
Speaker 1: mes on plus, which a French word for everything in place.

546
00:23:17,840 --> 00:23:20,200
Speaker 1: If you don't have your mees on plus ready by

547
00:23:20,240 --> 00:23:23,440
Speaker 1: the time that lunch service stuffs starts, you're absolutely stuffed.

548
00:23:23,560 --> 00:23:25,160
Speaker 3: So that the way it walks in and he puts

549
00:23:25,200 --> 00:23:28,480
Speaker 3: up the order and whatever it is. However that works,

550
00:23:30,400 --> 00:23:32,679
Speaker 3: like what's everyone doing if as soon as it happens,

551
00:23:32,880 --> 00:23:34,680
Speaker 3: the starter's gun goes off?

552
00:23:34,760 --> 00:23:36,919
Speaker 1: Yeah yeah, yeah yeah, So the chef will call the

553
00:23:36,960 --> 00:23:39,680
Speaker 1: ticket and if it's part of your section, so kitchens

554
00:23:39,720 --> 00:23:41,520
Speaker 1: are broken down into sections, and if it's something that's

555
00:23:41,520 --> 00:23:43,560
Speaker 1: come off your section, then you know, and then it

556
00:23:43,640 --> 00:23:46,240
Speaker 1: has to be orchestrated in a really timely fashion. Right,

557
00:23:46,280 --> 00:23:49,240
Speaker 1: So there might be a dish if your table is

558
00:23:49,280 --> 00:23:51,800
Speaker 1: four dishes might come from two or three different sections,

559
00:23:52,280 --> 00:23:54,800
Speaker 1: So someone with who's got the longest lead time will

560
00:23:54,840 --> 00:23:56,680
Speaker 1: kind of dictate that pace. Or we're going to be

561
00:23:56,760 --> 00:23:59,000
Speaker 1: up in twelve minutes, and you have to know, okay,

562
00:23:59,040 --> 00:24:00,760
Speaker 1: that's up in twelve minutes. My dish is only going

563
00:24:00,800 --> 00:24:02,920
Speaker 1: to take seven minutes to cook, so I have to

564
00:24:03,440 --> 00:24:06,800
Speaker 1: mentally click that and then start my prep, you know,

565
00:24:07,040 --> 00:24:09,040
Speaker 1: three or four minutes in so that we will meet

566
00:24:09,040 --> 00:24:10,160
Speaker 1: on the pass at the same time.

567
00:24:10,960 --> 00:24:12,800
Speaker 3: So you're thinking to yourself, I don't want to have

568
00:24:12,840 --> 00:24:14,679
Speaker 3: my thing ready in seven minutes when it's going to

569
00:24:14,680 --> 00:24:16,719
Speaker 3: take them two minutes, because my my meal is going

570
00:24:16,760 --> 00:24:19,040
Speaker 3: to be cold or not not right, whatever's.

571
00:24:18,680 --> 00:24:22,040
Speaker 2: Going to be. So and is there someone they're conducting

572
00:24:22,080 --> 00:24:22,560
Speaker 2: the orchestra.

573
00:24:23,000 --> 00:24:24,879
Speaker 1: Yeah, yeah, it depends on the structure of the kitchen.

574
00:24:25,119 --> 00:24:28,000
Speaker 1: In a big London kitchen and kitchens here as well,

575
00:24:28,520 --> 00:24:31,119
Speaker 1: there's someone running the past, a senior chef, so a

576
00:24:31,119 --> 00:24:32,879
Speaker 1: head chief or a se chef who's running the pass

577
00:24:32,880 --> 00:24:36,080
Speaker 1: and running the orchestra. Tickets coming and they're kind of

578
00:24:36,160 --> 00:24:38,840
Speaker 1: running and they're also yelling out checks. So if you've

579
00:24:38,840 --> 00:24:40,359
Speaker 1: got a crab dish shine, You'll be like, you know,

580
00:24:41,119 --> 00:24:43,600
Speaker 1: and you've got fifteen crab dishes on order right now.

581
00:24:43,720 --> 00:24:45,400
Speaker 1: You know I need three of them up in four

582
00:24:45,440 --> 00:24:46,400
Speaker 1: minutes type of thing?

583
00:24:46,640 --> 00:24:48,919
Speaker 2: What is you fuck it up? Whats are you? Like?

584
00:24:48,920 --> 00:24:50,520
Speaker 3: You're making crab and you go shit, I put the

585
00:24:50,560 --> 00:24:53,080
Speaker 3: wrong sporce on there, and then everyone else is ready

586
00:24:53,200 --> 00:24:54,200
Speaker 3: because the other five.

587
00:24:54,080 --> 00:24:56,639
Speaker 2: Dishes are ready. What the fuck happens?

588
00:24:56,840 --> 00:25:01,080
Speaker 1: Well, back then you've got a bowlocking. I'm gonna be late,

589
00:25:01,119 --> 00:25:04,160
Speaker 1: and you you stuff everyone else's order, so the whole

590
00:25:04,160 --> 00:25:06,960
Speaker 1: tables everything get started again. So you copped the bollocking.

591
00:25:07,320 --> 00:25:08,840
Speaker 2: So they have to start the meals again.

592
00:25:09,400 --> 00:25:11,959
Speaker 1: Some think or where they're at. But if they're finished

593
00:25:11,960 --> 00:25:13,960
Speaker 1: almost finished it, yeah they can. They might be able

594
00:25:13,960 --> 00:25:15,600
Speaker 1: to save it, but they might not. They might, you know,

595
00:25:15,640 --> 00:25:18,800
Speaker 1: because stuff just keeps cooking, right, residual heat keeps cooking things.

596
00:25:18,840 --> 00:25:21,439
Speaker 1: So yeah so, and then fucks it up ruins and you.

597
00:25:21,520 --> 00:25:24,640
Speaker 3: Let the whole team now yeah so so, and then

598
00:25:25,400 --> 00:25:28,000
Speaker 3: what happens when the sioux chef Food of the Dude

599
00:25:28,040 --> 00:25:30,400
Speaker 3: is conducting the orchestra's called comes in and it gives

600
00:25:30,440 --> 00:25:33,120
Speaker 3: you a bowlocking. As you said, you like punch them

601
00:25:33,119 --> 00:25:36,600
Speaker 3: there it's just funk off. Don't talk that way, I mean, because.

602
00:25:36,400 --> 00:25:40,280
Speaker 2: You can't pick people's personalities. I mean as a.

603
00:25:40,320 --> 00:25:43,359
Speaker 1: Blues I mean, there's definitely I've definitely seen punch on

604
00:25:43,400 --> 00:25:43,879
Speaker 1: some kitchens.

605
00:25:44,000 --> 00:25:45,280
Speaker 2: Really yeah, yeah that's cool.

606
00:25:47,000 --> 00:25:49,000
Speaker 1: But but yeah, I mean you just cop it like

607
00:25:49,080 --> 00:25:51,440
Speaker 1: you know, and I think that's the you build resilience

608
00:25:51,480 --> 00:25:53,560
Speaker 1: and the people that build resilience quick back then you

609
00:25:53,640 --> 00:25:55,600
Speaker 1: kind of went through the ranks cooker, you know, and

610
00:25:55,880 --> 00:25:58,200
Speaker 1: it's about you know, it's different to how it is now.

611
00:25:58,240 --> 00:26:00,240
Speaker 1: You kind of can't act like that and it's a

612
00:26:00,280 --> 00:26:00,640
Speaker 1: good thing.

613
00:26:00,880 --> 00:26:02,760
Speaker 3: Yeah, So you get through that one, then you have

614
00:26:02,760 --> 00:26:04,840
Speaker 3: a little of a break and your cortisol sort of

615
00:26:04,960 --> 00:26:06,800
Speaker 3: starts to settle down a little bit, and all your

616
00:26:06,800 --> 00:26:08,880
Speaker 3: adrenaline starts to move back into the wherever it goes

617
00:26:08,920 --> 00:26:11,480
Speaker 3: to probably live, and it gets to get and then

618
00:26:11,520 --> 00:26:13,480
Speaker 3: in recircle. Then it starts all over again for dinner.

619
00:26:13,920 --> 00:26:16,680
Speaker 3: And then by this stage your nervous system is exhausted

620
00:26:16,720 --> 00:26:19,920
Speaker 3: and it's like eleven or twelve o'clock at night. But

621
00:26:20,359 --> 00:26:23,040
Speaker 3: I got made to ben cook with chefs and cooking

622
00:26:23,280 --> 00:26:25,400
Speaker 3: and they all went out.

623
00:26:25,400 --> 00:26:27,359
Speaker 2: It needs to go out, YEP. Is that normal?

624
00:26:27,480 --> 00:26:29,639
Speaker 1: Absolutely, you know, let's go for a drink. There's a

625
00:26:29,640 --> 00:26:32,320
Speaker 1: reason that drug and alcohol abuse is rife in our industry,

626
00:26:32,760 --> 00:26:37,600
Speaker 1: and it's because of those levels of stress anxiety. And

627
00:26:37,640 --> 00:26:39,480
Speaker 1: you come off a massive high, whether it's a good

628
00:26:39,560 --> 00:26:42,080
Speaker 1: high or a bad high, and you're a drilling's pumping

629
00:26:42,160 --> 00:26:43,560
Speaker 1: and you need something to calm you down.

630
00:26:43,640 --> 00:26:45,840
Speaker 3: So you need and I mean as I understand it

631
00:26:45,840 --> 00:26:48,520
Speaker 3: because you know, many many, many many years out, when

632
00:26:48,560 --> 00:26:51,560
Speaker 3: I was much oger around this area here, there is

633
00:26:51,560 --> 00:26:54,200
Speaker 3: to be verious famous bars. It didn't sort of stay

634
00:26:54,280 --> 00:26:58,240
Speaker 3: kicking off to midnight, and I used to often frequent them,

635
00:26:58,320 --> 00:27:01,120
Speaker 3: usually on a weekend, and you'd see I'd run into

636
00:27:01,119 --> 00:27:03,240
Speaker 3: mates of mine, blakes I knew who were chefs and

637
00:27:03,880 --> 00:27:07,840
Speaker 3: also musicians, yeah, from pubs and stuff, and they'd all

638
00:27:08,080 --> 00:27:10,440
Speaker 3: be just going out. Like I'd already had a skin

639
00:27:10,480 --> 00:27:12,679
Speaker 3: full by that stage, but they'd be just going out,

640
00:27:14,840 --> 00:27:17,760
Speaker 3: but they were ready to go. Yeah yeah yeah, your

641
00:27:18,480 --> 00:27:22,320
Speaker 3: little new little unit community, does everyone say let's all

642
00:27:22,320 --> 00:27:22,720
Speaker 3: go together?

643
00:27:22,840 --> 00:27:25,640
Speaker 1: Yeah? Absolutely, Yeah, you end up you end up socializing

644
00:27:25,680 --> 00:27:29,679
Speaker 1: with other people from the bars, the musos, everyone that

645
00:27:29,760 --> 00:27:32,199
Speaker 1: kind of works nights. Because you don't start You're right,

646
00:27:32,240 --> 00:27:35,280
Speaker 1: you don't start till midnight and you'll run through until

647
00:27:35,600 --> 00:27:36,480
Speaker 1: the sun comes up.

648
00:27:36,680 --> 00:27:36,880
Speaker 2: Yeah.

649
00:27:36,960 --> 00:27:39,000
Speaker 1: Yeah, so now it's Kevin, go back to work.

650
00:27:39,200 --> 00:27:40,120
Speaker 2: What do they do to you?

651
00:27:40,880 --> 00:27:44,080
Speaker 1: I mean I suffered massively from alcoholism and drug abuse

652
00:27:44,600 --> 00:27:46,439
Speaker 1: for a long time, for fifteen years. You know, I

653
00:27:46,480 --> 00:27:47,600
Speaker 1: didn't I drunk every day?

654
00:27:47,760 --> 00:27:49,359
Speaker 2: What was a drug and choice when we were talking about

655
00:27:49,359 --> 00:27:49,960
Speaker 2: coc or someone.

656
00:27:49,880 --> 00:27:52,600
Speaker 1: It, yeah, coke, but mainly alcohol because it's just easy

657
00:27:52,600 --> 00:27:55,600
Speaker 1: to get. Yeah, you know, so you absolutely would have

658
00:27:55,600 --> 00:27:57,879
Speaker 1: have a crack on the recreational stuff on the weekends,

659
00:27:57,920 --> 00:27:59,879
Speaker 1: but it was the booze that got me in.

660
00:27:59,840 --> 00:28:03,520
Speaker 3: The So were you were you conscious that I got

661
00:28:03,560 --> 00:28:05,320
Speaker 3: to go and have a drink because in the beginning,

662
00:28:05,359 --> 00:28:08,199
Speaker 3: that's talk at the beginning part. Were you consciously like

663
00:28:08,200 --> 00:28:10,320
Speaker 3: I got to go and have a drink because you

664
00:28:10,359 --> 00:28:13,360
Speaker 3: just need to wind down? Was that was that the theory?

665
00:28:13,880 --> 00:28:16,480
Speaker 1: I don't. I think it was subconsciously there, but it

666
00:28:16,560 --> 00:28:18,840
Speaker 1: was more so just to be part of the crew. Right,

667
00:28:19,160 --> 00:28:20,639
Speaker 1: everyone's doing it, so you just follow it.

668
00:28:20,640 --> 00:28:20,800
Speaker 2: You know.

669
00:28:20,840 --> 00:28:23,040
Speaker 1: I was young as sixteen seventeen when I started working

670
00:28:23,040 --> 00:28:25,280
Speaker 1: in restaurants, so you just do what the older guys

671
00:28:25,280 --> 00:28:27,639
Speaker 1: are doing, and then it just becomes habit really quickly.

672
00:28:27,840 --> 00:28:29,240
Speaker 2: Yeah. Then you become the older guy.

673
00:28:29,440 --> 00:28:32,679
Speaker 1: Yeah yeah, yeah, and then you start sitting there and

674
00:28:32,680 --> 00:28:34,320
Speaker 1: it's not even it's not even at the end as

675
00:28:34,320 --> 00:28:37,359
Speaker 1: well even in the middle. So we do double shifts,

676
00:28:37,680 --> 00:28:40,160
Speaker 1: and so you clean down after lunch and everyone would

677
00:28:40,200 --> 00:28:42,320
Speaker 1: go to the pub, you know, three or four points

678
00:28:42,360 --> 00:28:43,200
Speaker 1: and then go back to work.

679
00:28:43,240 --> 00:28:46,960
Speaker 2: They don't drink while cooking, or do they?

680
00:28:47,560 --> 00:28:49,640
Speaker 1: Yeah, in the end, you start doing it because if

681
00:28:49,640 --> 00:28:51,960
Speaker 1: you go and have a bear after lunch service and

682
00:28:52,000 --> 00:28:54,960
Speaker 1: then you start sobering up during dinner service A good yeah.

683
00:28:55,040 --> 00:28:57,680
Speaker 1: So you go and find some cooking wine or whatever.

684
00:28:57,720 --> 00:28:59,640
Speaker 1: You'll be mates with the bar, you know, the person

685
00:28:59,760 --> 00:29:01,360
Speaker 1: running bar, and you're like, mate, I'll give you a

686
00:29:01,360 --> 00:29:04,120
Speaker 1: bowl of chips if you vodka. Yeah, so you know,

687
00:29:04,480 --> 00:29:06,520
Speaker 1: give you a'd send you a coffee cup out, you know,

688
00:29:06,680 --> 00:29:08,320
Speaker 1: just be full of vodkas. I have a shot.

689
00:29:08,120 --> 00:29:11,440
Speaker 2: And our sort of intensity get and hectic. Did it

690
00:29:11,480 --> 00:29:12,320
Speaker 2: get for you?

691
00:29:12,760 --> 00:29:14,040
Speaker 1: I got real bad? Yeah?

692
00:29:14,840 --> 00:29:16,040
Speaker 2: I don't know what does that mean?

693
00:29:16,320 --> 00:29:19,680
Speaker 1: So I was an I called myself a high functioning alcoholic,

694
00:29:19,840 --> 00:29:21,320
Speaker 1: but you know there was it was three or four

695
00:29:21,360 --> 00:29:23,800
Speaker 1: bottles of wine a day, a day. Yeah, yeah, you know,

696
00:29:23,920 --> 00:29:28,000
Speaker 1: pretty pretty comfortably. But there was a per day per day. Yeah,

697
00:29:28,000 --> 00:29:29,800
Speaker 1: but you're still going up to work every day, You're

698
00:29:29,800 --> 00:29:33,040
Speaker 1: still showing up for everything. But then you, you know,

699
00:29:33,240 --> 00:29:35,080
Speaker 1: you kind of once you get to a certain point

700
00:29:35,080 --> 00:29:37,240
Speaker 1: in life, you go, I can't, like, there's no way

701
00:29:37,320 --> 00:29:39,040
Speaker 1: my body can handle me doing this forever.

702
00:29:39,200 --> 00:29:41,200
Speaker 2: How did you know? Like, what were the signs that.

703
00:29:42,320 --> 00:29:44,720
Speaker 1: I just think you just kind of you know, you

704
00:29:44,880 --> 00:29:48,000
Speaker 1: just know when you get out of bed, you get

705
00:29:48,000 --> 00:29:49,880
Speaker 1: out of bed and you start drinking again. That's what

706
00:29:49,920 --> 00:29:52,120
Speaker 1: happens in bed. No, but on as soon as you

707
00:29:52,160 --> 00:29:52,560
Speaker 1: get up.

708
00:29:52,440 --> 00:29:54,240
Speaker 2: Soon as you wake up. Yeah, oh it was so

709
00:29:54,360 --> 00:29:54,840
Speaker 2: got that bad.

710
00:29:54,920 --> 00:29:55,760
Speaker 1: Yeah, you got that bad.

711
00:29:56,000 --> 00:29:58,880
Speaker 3: But drink effectively, drinking all the time, all the time.

712
00:29:58,960 --> 00:30:00,680
Speaker 3: So he turned to work drunk. I'm not drunk, but

713
00:30:01,560 --> 00:30:03,440
Speaker 3: with in your guts correct.

714
00:30:03,520 --> 00:30:04,080
Speaker 1: Yeah, And.

715
00:30:06,040 --> 00:30:08,520
Speaker 2: I guess you become so good at your craft that

716
00:30:08,600 --> 00:30:10,040
Speaker 2: it doesn't really affect anything.

717
00:30:10,440 --> 00:30:13,200
Speaker 1: No, you know, and there's there's managing it, right, so

718
00:30:13,320 --> 00:30:15,960
Speaker 1: you don't shut up drunk, but you have a little bit,

719
00:30:15,960 --> 00:30:18,560
Speaker 1: you know, just to kind of to get rid of

720
00:30:18,600 --> 00:30:21,360
Speaker 1: the hangover effectively, and then you just kind of level it,

721
00:30:21,520 --> 00:30:23,680
Speaker 1: level it all day and then you can now again

722
00:30:23,680 --> 00:30:25,000
Speaker 1: you can stand it at night, but.

723
00:30:25,160 --> 00:30:27,240
Speaker 3: As an event or something that made you decided that's it,

724
00:30:27,280 --> 00:30:28,400
Speaker 3: I'm going to give it. You give it up at

725
00:30:28,440 --> 00:30:29,760
Speaker 3: one in one shot.

726
00:30:30,480 --> 00:30:32,160
Speaker 1: Yeah. I think I'd known for a long time that

727
00:30:32,200 --> 00:30:34,200
Speaker 1: at some point that you know, I'm an all or

728
00:30:34,200 --> 00:30:35,080
Speaker 1: nothing type of person.

729
00:30:35,280 --> 00:30:36,600
Speaker 2: So I was like, I'm not good.

730
00:30:36,640 --> 00:30:39,440
Speaker 1: Actually yeah, I'm not one that could go. I can't

731
00:30:39,520 --> 00:30:41,360
Speaker 1: like I can just have one or two drinks. I

732
00:30:41,400 --> 00:30:43,400
Speaker 1: knew at some point I just have to stop drinking.

733
00:30:44,400 --> 00:30:46,280
Speaker 1: But when I started kind of becoming a bit of

734
00:30:46,280 --> 00:30:49,480
Speaker 1: a deck to my partner, that's what was that catalyst

735
00:30:49,520 --> 00:30:51,680
Speaker 1: to me to get okay, now it's time to sort

736
00:30:51,720 --> 00:30:52,400
Speaker 1: this out. Yeah.

737
00:30:52,440 --> 00:30:55,160
Speaker 2: Yeah, so you at some stage you said, I'm just

738
00:30:55,200 --> 00:30:56,440
Speaker 2: go cock turkey no.

739
00:30:56,920 --> 00:30:59,360
Speaker 1: And so I did what most people do, well, a

740
00:30:59,360 --> 00:31:00,960
Speaker 1: lot of people do. When I was in trouble and

741
00:31:01,000 --> 00:31:02,520
Speaker 1: realized I was in trouble, and I called my mom,

742
00:31:03,200 --> 00:31:06,360
Speaker 1: I said, Mom, I need some help here. And really

743
00:31:06,440 --> 00:31:08,640
Speaker 1: lucky that I had a good support network around me.

744
00:31:08,880 --> 00:31:12,040
Speaker 1: And so they put me in touch with the rehab

745
00:31:12,080 --> 00:31:14,560
Speaker 1: center and they actually said, you know, we can't get

746
00:31:14,560 --> 00:31:16,320
Speaker 1: you in for a couple of days for whatever reason,

747
00:31:16,560 --> 00:31:18,480
Speaker 1: but don't stop drinking because of the amount that I

748
00:31:18,520 --> 00:31:22,160
Speaker 1: was drinking until they can manage it, right, Yeah, so

749
00:31:22,200 --> 00:31:25,360
Speaker 1: they they just continue drinking what you're doing, will come

750
00:31:25,400 --> 00:31:27,240
Speaker 1: and get you. They came to my door three or

751
00:31:27,280 --> 00:31:29,560
Speaker 1: four days later and they picked me up and they

752
00:31:29,600 --> 00:31:32,240
Speaker 1: took me in and they pump you full of some

753
00:31:32,320 --> 00:31:34,120
Speaker 1: kind of drug to basically knock you out, and they

754
00:31:34,160 --> 00:31:36,880
Speaker 1: win you off. That alcohol is really dangerous to go

755
00:31:36,920 --> 00:31:39,240
Speaker 1: if you're drinking at a really high level, it's really

756
00:31:39,320 --> 00:31:42,120
Speaker 1: dangerous to just stop. Your body can go into shops. Yeah,

757
00:31:42,120 --> 00:31:44,760
Speaker 1: it's quite bad, similar to heroin in that respect.

758
00:31:44,800 --> 00:31:47,400
Speaker 2: Wow, and you've been sober ever since?

759
00:31:47,520 --> 00:31:48,520
Speaker 1: Yeah eight years?

760
00:31:48,640 --> 00:31:51,800
Speaker 2: Congratulations? Think you've done. What differences made your life?

761
00:31:53,360 --> 00:31:56,400
Speaker 1: I don't even it's night and day. Yeah, it's not

762
00:31:56,520 --> 00:31:58,120
Speaker 1: and day. I don't even think about it anymore. I

763
00:31:58,120 --> 00:32:00,760
Speaker 1: don't never really have, Like I just it doesn't bother me.

764
00:32:00,800 --> 00:32:03,360
Speaker 1: People drinking around me, his booze around with the time.

765
00:32:03,520 --> 00:32:06,480
Speaker 1: I have no interest in drinking. It was but also

766
00:32:06,520 --> 00:32:08,080
Speaker 1: don't regret it, you know, like I had a lot

767
00:32:08,080 --> 00:32:11,719
Speaker 1: of fun, but I have no interest. But it's my

768
00:32:11,760 --> 00:32:15,200
Speaker 1: life has done nothing but exponentially get better since I

769
00:32:15,200 --> 00:32:15,880
Speaker 1: stopped drinking.

770
00:32:16,040 --> 00:32:18,520
Speaker 3: Have you we're going to talk about the moment, you know,

771
00:32:18,560 --> 00:32:20,320
Speaker 3: your YouTube sort of sensation, but like.

772
00:32:22,920 --> 00:32:25,840
Speaker 2: Have you these days look back.

773
00:32:25,680 --> 00:32:29,840
Speaker 3: And look at all the you know, well known chefs

774
00:32:29,840 --> 00:32:34,440
Speaker 3: who are still running restaurants, and we all know all

775
00:32:34,480 --> 00:32:38,040
Speaker 3: their ups and downs. You know, they could even beyond television,

776
00:32:38,920 --> 00:32:41,160
Speaker 3: well known on television, and we know some.

777
00:32:41,120 --> 00:32:41,800
Speaker 2: Of those guys.

778
00:32:43,640 --> 00:32:48,440
Speaker 3: And think to yourself, the restaurant games, it's fucked. It's

779
00:32:48,480 --> 00:32:52,200
Speaker 3: one of the hardest games in the world. He got tenants, staff,

780
00:32:52,280 --> 00:32:55,600
Speaker 3: he got a landlord, you've got staff, you've got inventory,

781
00:32:55,720 --> 00:32:58,479
Speaker 3: high cost of goods and fit out costs, ship all

782
00:32:58,480 --> 00:33:02,920
Speaker 3: this ship, you know, electricity, power, whatever, and then you

783
00:33:03,000 --> 00:33:04,680
Speaker 3: might get fatted out. So you know, you might be

784
00:33:04,720 --> 00:33:06,960
Speaker 3: a fad for a month and then someone else up

785
00:33:07,000 --> 00:33:09,320
Speaker 3: down the corner, who's the new fad. Do you ever

786
00:33:09,360 --> 00:33:11,040
Speaker 3: look back at that and say, my god, what a

787
00:33:11,080 --> 00:33:12,280
Speaker 3: shitty industry.

788
00:33:12,360 --> 00:33:14,680
Speaker 2: Like I mean, like, you know, hard.

789
00:33:15,240 --> 00:33:18,000
Speaker 3: I don't mean bad because we used it, but but

790
00:33:18,160 --> 00:33:19,920
Speaker 3: like a hard industry, A hard game.

791
00:33:19,800 --> 00:33:22,120
Speaker 1: Absolutely, mate. And it's one of those things that you

792
00:33:22,160 --> 00:33:25,640
Speaker 1: go grow older and I, you know, may talk about

793
00:33:25,640 --> 00:33:28,280
Speaker 1: how I got into social media later, but it was

794
00:33:28,320 --> 00:33:30,920
Speaker 1: that like part of it was like I didn't want

795
00:33:30,920 --> 00:33:32,520
Speaker 1: to work for anyone else. I want to work for myself.

796
00:33:32,640 --> 00:33:34,480
Speaker 1: And I still back and thought, well, what do I

797
00:33:34,520 --> 00:33:36,040
Speaker 1: know how to do? I know how to run restaurants,

798
00:33:36,440 --> 00:33:39,080
Speaker 1: So I'm not I'm not going to go like, start

799
00:33:39,080 --> 00:33:43,480
Speaker 1: a restaurant and earn a salary for working one hundred

800
00:33:43,480 --> 00:33:45,680
Speaker 1: and twenty hours a week, like it just doesn't make sense.

801
00:33:45,480 --> 00:33:47,440
Speaker 2: Right, and run all the risk as well, run all

802
00:33:47,480 --> 00:33:47,720
Speaker 2: the risk.

803
00:33:47,760 --> 00:33:50,360
Speaker 1: You know. I'm happy to work work and work, work hard,

804
00:33:50,440 --> 00:33:53,040
Speaker 1: work my ass off, but if there's no reward to that,

805
00:33:53,080 --> 00:33:55,640
Speaker 1: then what's the point of doing it. But I still

806
00:33:55,680 --> 00:33:58,480
Speaker 1: love the industry and I fully understand why people do it.

807
00:33:58,600 --> 00:34:00,000
Speaker 2: So if we pull that apart for a second.

808
00:34:00,280 --> 00:34:02,320
Speaker 3: So at some stage in your life you've said, and

809
00:34:02,400 --> 00:34:06,880
Speaker 3: I said, I love cooking. I love people enjoying my

810
00:34:06,920 --> 00:34:11,279
Speaker 3: food two important things. I've been creative in the form

811
00:34:11,320 --> 00:34:15,160
Speaker 3: of cooking. That's my that's my brush and canvas. Happy

812
00:34:15,200 --> 00:34:15,759
Speaker 3: to work hard.

813
00:34:16,719 --> 00:34:18,040
Speaker 2: I don't want to be run a restaurant.

814
00:34:18,680 --> 00:34:20,640
Speaker 3: Is that what made you decide to get into the

815
00:34:20,680 --> 00:34:23,520
Speaker 3: social media side of cooking. Let's call it that social

816
00:34:23,520 --> 00:34:26,399
Speaker 3: media cooking. Yeah, I was Did you make that decision though?

817
00:34:26,600 --> 00:34:28,799
Speaker 3: Was that a like a I'm going to do this.

818
00:34:29,520 --> 00:34:32,440
Speaker 1: Yeah, it was, it was. It was through through adversity.

819
00:34:32,600 --> 00:34:35,560
Speaker 1: So COVID happened, and I was running a really large

820
00:34:35,600 --> 00:34:39,120
Speaker 1: group of restaurants that was owned by Emirates to the airline,

821
00:34:39,120 --> 00:34:42,120
Speaker 1: so we ran one hundred venues around Australia and New Zealand. Wow,

822
00:34:42,320 --> 00:34:46,239
Speaker 1: and I lost my job really quickly in COVID. So,

823
00:34:46,480 --> 00:34:48,080
Speaker 1: you know, we were living in Melbourne, so me and

824
00:34:48,120 --> 00:34:50,879
Speaker 1: my partner decided we weren't going to get jobs anytime soon,

825
00:34:51,000 --> 00:34:53,520
Speaker 1: so we drove to the Sunshine Coast where she's from.

826
00:34:53,760 --> 00:34:56,760
Speaker 1: And I sat around looking my wounds for six months, thinking,

827
00:34:57,040 --> 00:34:59,280
Speaker 1: you know, this is the worst thing in the world.

828
00:35:00,040 --> 00:35:01,880
Speaker 1: And so I started looking at what I could do,

829
00:35:02,520 --> 00:35:04,600
Speaker 1: what was the next step. And it was that conscious

830
00:35:04,640 --> 00:35:06,640
Speaker 1: decision that I didn't want to work for anyone else

831
00:35:06,680 --> 00:35:09,279
Speaker 1: anymore because I felt like there was actually that's important. Yeah,

832
00:35:09,560 --> 00:35:12,760
Speaker 1: self employed. Self employed. And then I realized pretty quickly

833
00:35:12,760 --> 00:35:15,280
Speaker 1: that I didn't want the risk of running restaurants.

834
00:35:14,880 --> 00:35:17,719
Speaker 2: So that you excluded that, that's out. He worked out

835
00:35:17,719 --> 00:35:18,319
Speaker 2: what you're good at.

836
00:35:18,400 --> 00:35:21,279
Speaker 1: Yeah, And I didn't have huge amounts of capital, so

837
00:35:21,320 --> 00:35:24,480
Speaker 1: I didn't have access to you know, you know, fifty

838
00:35:24,520 --> 00:35:26,360
Speaker 1: million bucks or anything. Like that. So I wasn't going

839
00:35:26,440 --> 00:35:27,600
Speaker 1: to do because the other option is that.

840
00:35:27,640 --> 00:35:28,800
Speaker 2: And god I didn't because you might have put in

841
00:35:28,880 --> 00:35:29,240
Speaker 2: a restaurant.

842
00:35:29,719 --> 00:35:32,680
Speaker 1: Exactly, true, true, And I'm serious, yeah yeah, yeah, yeah,

843
00:35:32,719 --> 00:35:34,880
Speaker 1: But you know there was the other option. I really

844
00:35:34,880 --> 00:35:37,200
Speaker 1: love kitchen ware and cook where, and I was like, well,

845
00:35:37,239 --> 00:35:38,879
Speaker 1: I kind of like kitchen where cookwear, but I don't

846
00:35:38,880 --> 00:35:41,760
Speaker 1: have heaps of capital. It's a really capital expensive business

847
00:35:41,760 --> 00:35:45,000
Speaker 1: to get into. So I thought, and I watched a

848
00:35:45,040 --> 00:35:47,200
Speaker 1: lot of content, and I watched these guys like Josh

849
00:35:47,200 --> 00:35:50,560
Speaker 1: Wiseman and Babbish and Nick Giovanni and all these guys

850
00:35:50,640 --> 00:35:52,880
Speaker 1: big YouTubers and stuff, and I thought, I know how

851
00:35:52,880 --> 00:35:55,200
Speaker 1: to cook. Now, these cameras can't be that hard to

852
00:35:55,200 --> 00:35:59,040
Speaker 1: figure out. I'll start doing that. So I started making.

853
00:35:58,719 --> 00:36:02,400
Speaker 2: Tiktoks, like in the COVID period. Yeah, it was the

854
00:36:02,600 --> 00:36:04,080
Speaker 2: sort of during COVID that.

855
00:36:04,160 --> 00:36:06,399
Speaker 1: Was twenty twenty at the end of COVID twenty twenty

856
00:36:06,480 --> 00:36:08,640
Speaker 1: one into twenty twenty one.

857
00:36:09,320 --> 00:36:11,840
Speaker 3: So just tell me how you start something like this,

858
00:36:11,960 --> 00:36:14,640
Speaker 3: Like do you remember your first day?

859
00:36:14,800 --> 00:36:16,839
Speaker 1: Yeah? Yeah, I was living in my in law's house

860
00:36:16,920 --> 00:36:20,640
Speaker 1: and I just thought, I just forget this TikTok thing.

861
00:36:20,640 --> 00:36:24,040
Speaker 1: I need to have a hook pretty quickly. And I

862
00:36:24,280 --> 00:36:26,839
Speaker 1: can't remember. I remember, I know what happened. It took

863
00:36:26,920 --> 00:36:28,840
Speaker 1: us to the put us to the stratosphere. But the

864
00:36:28,920 --> 00:36:30,640
Speaker 1: verse video I think I did was just like making

865
00:36:30,640 --> 00:36:32,760
Speaker 1: fish tacos. And all I did was just make tacos

866
00:36:32,800 --> 00:36:35,880
Speaker 1: and film it and posted it, and of course it

867
00:36:36,000 --> 00:36:37,600
Speaker 1: got like three views. Now I watched it, and then

868
00:36:37,640 --> 00:36:39,040
Speaker 1: you just kind of refine it. You go, how do

869
00:36:39,120 --> 00:36:40,719
Speaker 1: I get better? How do I get it better? Then

870
00:36:40,760 --> 00:36:42,560
Speaker 1: you start learning about hooks and stuff like that.

871
00:36:42,760 --> 00:36:45,920
Speaker 3: Then you start learning about the social medium. Yeah, you

872
00:36:46,000 --> 00:36:47,799
Speaker 3: got to learn about the medium itself.

873
00:36:47,480 --> 00:36:49,200
Speaker 1: Correctly, what works correctly?

874
00:36:49,280 --> 00:36:50,680
Speaker 2: Or what have I got to do to make it

875
00:36:50,719 --> 00:36:51,239
Speaker 2: work for me?

876
00:36:51,960 --> 00:36:52,040
Speaker 1: So?

877
00:36:52,280 --> 00:36:53,600
Speaker 2: What what did work?

878
00:36:54,160 --> 00:36:56,640
Speaker 1: We did a series which we still do now, the

879
00:36:56,680 --> 00:36:58,839
Speaker 1: Hey Babes series, which we're famous for. Or I walk

880
00:36:58,920 --> 00:37:00,759
Speaker 1: up to the fridge, I open the fridge and I say, hey, babe,

881
00:37:00,760 --> 00:37:04,359
Speaker 1: what do you want for dinner? And Babe Caitlin, she

882
00:37:04,960 --> 00:37:06,920
Speaker 1: says a dish, And I make that dish.

883
00:37:07,000 --> 00:37:08,040
Speaker 2: She says what the dish is?

884
00:37:08,120 --> 00:37:11,560
Speaker 1: Yeah, She'll say tariaki chicken, And I'll make Tariaci chicken

885
00:37:11,560 --> 00:37:14,719
Speaker 1: from scratch. And I think it hits people in so

886
00:37:14,760 --> 00:37:15,800
Speaker 1: many different elements.

887
00:37:15,840 --> 00:37:16,000
Speaker 2: You know.

888
00:37:16,120 --> 00:37:19,000
Speaker 1: It's that if you're the person in a relationship that

889
00:37:20,239 --> 00:37:23,279
Speaker 1: does the cooking, it's a really nice thing to have

890
00:37:23,280 --> 00:37:25,200
Speaker 1: someone that knows what they want. If you're the person

891
00:37:25,239 --> 00:37:28,520
Speaker 1: the relationship that does there eating, it's amazing to have

892
00:37:28,560 --> 00:37:30,920
Speaker 1: someone that can literally cook any dish in the world.

893
00:37:32,080 --> 00:37:33,440
Speaker 1: And here we just take me.

894
00:37:33,480 --> 00:37:34,840
Speaker 2: I actually I'm a bit intrigued by this.

895
00:37:35,680 --> 00:37:37,759
Speaker 3: You obviously analyze it over and over again because you

896
00:37:37,800 --> 00:37:39,960
Speaker 3: know this, this thing's making your money so and it's

897
00:37:40,000 --> 00:37:43,359
Speaker 3: what you do. So just that that you were sort

898
00:37:43,400 --> 00:37:45,879
Speaker 3: of being quite modest in how you analyze that those

899
00:37:45,880 --> 00:37:49,040
Speaker 3: two things. Is just look at I'm a viewer, and

900
00:37:49,080 --> 00:37:51,800
Speaker 3: so I might either be the person lace to prepare

901
00:37:52,120 --> 00:37:52,480
Speaker 3: the food.

902
00:37:53,280 --> 00:37:56,040
Speaker 2: I think I might be the persons to consume the food.

903
00:37:56,440 --> 00:38:00,000
Speaker 3: So you're appealing to both of me, both those time

904
00:38:00,120 --> 00:38:04,680
Speaker 3: of audiences and probably some hybrids in between. How did

905
00:38:04,719 --> 00:38:08,640
Speaker 3: you know how to do that analysis? Like how did

906
00:38:08,680 --> 00:38:10,640
Speaker 3: you did you sit down with Caitlin and work this

907
00:38:10,680 --> 00:38:13,480
Speaker 3: out or did you just sort of fumble upon it?

908
00:38:13,600 --> 00:38:15,400
Speaker 1: I think I think it's fumbled upon. It's probably a

909
00:38:15,400 --> 00:38:18,800
Speaker 1: better way to describe it. And then it's just retrospective analysis.

910
00:38:18,920 --> 00:38:21,439
Speaker 1: So oh, this is really working. Like we're talking about

911
00:38:21,440 --> 00:38:24,399
Speaker 1: like millions and millions of views and you go, Okay,

912
00:38:24,400 --> 00:38:26,120
Speaker 1: this is really working. It's like, why is this working?

913
00:38:26,120 --> 00:38:28,359
Speaker 1: Because how how can we We can't just keep doing

914
00:38:28,360 --> 00:38:31,440
Speaker 1: this forever. This has a shelf life, So why is

915
00:38:31,440 --> 00:38:34,520
Speaker 1: this working? And how else can we make videos?

916
00:38:34,520 --> 00:38:35,200
Speaker 2: My variations?

917
00:38:35,239 --> 00:38:38,279
Speaker 1: Can variations? Can we pulled that that that you know

918
00:38:38,800 --> 00:38:40,960
Speaker 1: that can replicate the kind of success we're having with us?

919
00:38:41,560 --> 00:38:43,600
Speaker 2: Hey babe, that's just one of your catch calls.

920
00:38:45,840 --> 00:38:48,399
Speaker 3: It just take me through. So is Katelyn's standing there

921
00:38:48,440 --> 00:38:50,359
Speaker 3: like you just looking in the face like, I.

922
00:38:50,320 --> 00:38:52,360
Speaker 1: Mean, it's a different shot. But yeah, yeah, she's in

923
00:38:52,360 --> 00:38:54,319
Speaker 1: the same room. Effectively, she might be reading your book

924
00:38:54,440 --> 00:38:56,280
Speaker 1: or something. I'll walk up to the fridge.

925
00:38:56,320 --> 00:38:57,279
Speaker 2: So the story in it?

926
00:38:57,440 --> 00:38:58,840
Speaker 1: Yeah, yeah, yeah, all of.

927
00:38:58,840 --> 00:39:01,120
Speaker 2: A sudden, there's a story. She's the book. You're in

928
00:39:01,160 --> 00:39:01,640
Speaker 2: the kitchen.

929
00:39:02,120 --> 00:39:03,680
Speaker 3: You might all go over to her or walk up

930
00:39:03,719 --> 00:39:06,400
Speaker 3: to her and say hey baby. You say, hey baby,

931
00:39:06,400 --> 00:39:07,160
Speaker 3: what do you want for dinner?

932
00:39:07,200 --> 00:39:11,360
Speaker 1: We for dinner? She says, Berrianni cook Berrianni. So do

933
00:39:11,400 --> 00:39:13,439
Speaker 1: you remember your very first one? It was a tune

934
00:39:13,440 --> 00:39:16,279
Speaker 1: in nice Wa tune and it did pretty well, but

935
00:39:16,320 --> 00:39:19,040
Speaker 1: the first there's a couple of really viral ones. So

936
00:39:19,600 --> 00:39:23,080
Speaker 1: like what with the Berrianni roast beef and pash and chips.

937
00:39:23,200 --> 00:39:26,480
Speaker 1: You know, collectively between those three videos there'd be something

938
00:39:26,560 --> 00:39:28,280
Speaker 1: in the reade of four hundred million views.

939
00:39:28,440 --> 00:39:28,680
Speaker 2: Wow.

940
00:39:29,200 --> 00:39:31,880
Speaker 3: And so what does that tell you though about those

941
00:39:31,920 --> 00:39:32,880
Speaker 3: particular dishes.

942
00:39:33,560 --> 00:39:37,520
Speaker 1: It's it's comfort food. It's it's not fine dining, you know,

943
00:39:37,680 --> 00:39:40,640
Speaker 1: you think about Berrianni as a dish, it's comfort food

944
00:39:40,680 --> 00:39:44,120
Speaker 1: for a really large population of humans, not just Indian people, No,

945
00:39:44,960 --> 00:39:48,600
Speaker 1: trill Ancons, English, English people.

946
00:39:48,360 --> 00:39:51,239
Speaker 3: Yeah yeah, yeah, and probably Australian. So do you get

947
00:39:51,239 --> 00:39:56,520
Speaker 3: any sort of data as to nationalities like, for example, Berrianni,

948
00:39:56,960 --> 00:39:59,680
Speaker 3: like in terms of informing you as to what you

949
00:39:59,760 --> 00:40:00,600
Speaker 3: might it up next.

950
00:40:01,080 --> 00:40:03,040
Speaker 1: Yeah, I mean a large part of our audience is

951
00:40:03,080 --> 00:40:07,400
Speaker 1: American now America, Yeah, yeah, followed closely by Australia and

952
00:40:07,440 --> 00:40:10,000
Speaker 1: New Zealand or not New Zealand. It's a small population,

953
00:40:10,080 --> 00:40:13,799
Speaker 1: but Australia, the UK and Germany are my kind of

954
00:40:13,840 --> 00:40:18,080
Speaker 1: top tier performing national You could.

955
00:40:17,880 --> 00:40:24,000
Speaker 3: Probably pretty much tell somebody what what meals perform best, yes, yeah,

956
00:40:24,080 --> 00:40:26,759
Speaker 3: yeah for those for those nationalities yeah correct, Yeah, And

957
00:40:27,080 --> 00:40:30,400
Speaker 3: it's it's it's comfort food that you're often too lazy

958
00:40:30,400 --> 00:40:32,480
Speaker 3: to make yourself. So dishes like fish and ships is

959
00:40:32,520 --> 00:40:34,920
Speaker 3: a great example. Right, everyone knows fast and ships. Most

960
00:40:34,920 --> 00:40:37,360
Speaker 3: people love fashion ships. Not many people are going to

961
00:40:37,360 --> 00:40:38,399
Speaker 3: bother making it at home.

962
00:40:38,440 --> 00:40:41,160
Speaker 1: Correct, it's too you're going to deal with oil and

963
00:40:41,200 --> 00:40:44,799
Speaker 1: all that stuff right, better better, But it's that, like

964
00:40:45,200 --> 00:40:48,520
Speaker 1: you know, it's it's we say. Now, what we try

965
00:40:48,560 --> 00:40:50,200
Speaker 1: and do is inspire people to cook bit of food

966
00:40:50,239 --> 00:40:52,359
Speaker 1: at home. And it's to try and inspire people that

967
00:40:52,600 --> 00:40:54,560
Speaker 1: it's actually not that hard to cook rist in ships

968
00:40:54,560 --> 00:40:55,959
Speaker 1: at home, and you should give it a crack.

969
00:40:56,239 --> 00:41:00,760
Speaker 3: So when you put the video up, so I presume

970
00:41:00,840 --> 00:41:03,839
Speaker 3: using TikTok and YouTube and everything all the other usuals

971
00:41:04,360 --> 00:41:06,080
Speaker 3: when you put the video up, is the video there

972
00:41:06,160 --> 00:41:10,279
Speaker 3: you proposed to be or idealized as something that I

973
00:41:10,400 --> 00:41:12,880
Speaker 3: watch and just get inspired by, or I watch to

974
00:41:12,960 --> 00:41:14,640
Speaker 3: learn how to make that particular dish.

975
00:41:14,920 --> 00:41:17,640
Speaker 1: Both. So it's to inspire you to try something different

976
00:41:17,680 --> 00:41:20,120
Speaker 1: and try and cook something new. It's also there as

977
00:41:20,120 --> 00:41:22,680
Speaker 1: an educational piece, and there's a full recipe attached on

978
00:41:22,680 --> 00:41:25,440
Speaker 1: our website that will give you a written like a

979
00:41:25,480 --> 00:41:27,759
Speaker 1: normal cookbook recipe. I'll give you all the details of

980
00:41:27,800 --> 00:41:29,480
Speaker 1: how to execute that dish at home?

981
00:41:30,719 --> 00:41:33,160
Speaker 3: How do you how do you keep I mean, I

982
00:41:33,160 --> 00:41:34,480
Speaker 3: don't know how many dishes there are on the will,

983
00:41:34,520 --> 00:41:37,399
Speaker 3: but I don't know how many shows you've done. Give

984
00:41:37,400 --> 00:41:39,680
Speaker 3: me an example, how many posts you made, if you post.

985
00:41:39,400 --> 00:41:45,520
Speaker 1: Them, that'd be well over one thousand recipes. I'd say, yeah, yeah,

986
00:41:45,719 --> 00:41:47,400
Speaker 1: so a thousand videos definitely.

987
00:41:47,640 --> 00:41:50,719
Speaker 3: So you know, let's say a thousand videos. Let's say

988
00:41:50,760 --> 00:41:53,239
Speaker 3: you do which a rhythm leak to a week?

989
00:41:53,320 --> 00:41:53,880
Speaker 2: When a week.

990
00:41:55,360 --> 00:41:59,160
Speaker 1: Four well five to seven videos a week a week?

991
00:41:59,280 --> 00:42:03,600
Speaker 2: Right, So, so do you find yourself repeating dishes? My

992
00:42:03,719 --> 00:42:05,120
Speaker 2: popular demand is to think.

993
00:42:05,040 --> 00:42:07,600
Speaker 1: Yeah, sometimes not necessarily because we have to, and mostly

994
00:42:07,600 --> 00:42:09,440
Speaker 1: because we want to want to update it or I

995
00:42:09,480 --> 00:42:11,759
Speaker 1: want to rewrite the recipe because I wrote it at

996
00:42:11,800 --> 00:42:13,719
Speaker 1: a time I wasn't very good at writing recipes. You know,

997
00:42:13,719 --> 00:42:15,520
Speaker 1: you kind of get better at that stuff over time.

998
00:42:17,239 --> 00:42:21,160
Speaker 1: So sometimes and sometimes you repeat recipes because you know

999
00:42:21,360 --> 00:42:24,759
Speaker 1: it's going to do well. But there's there's people ask

1000
00:42:24,800 --> 00:42:26,319
Speaker 1: me all the time, how can you can't with so

1001
00:42:26,320 --> 00:42:29,879
Speaker 1: many I'm there's millions of recipes in them. Really, we're

1002
00:42:29,920 --> 00:42:32,240
Speaker 1: never going to run out. There's millions of recipes.

1003
00:42:32,560 --> 00:42:35,239
Speaker 3: You're comfortable, they see, yeah, because you say thousands, thinks

1004
00:42:35,239 --> 00:42:36,879
Speaker 3: of thousand, Like, I don't think I've eaten a thousand

1005
00:42:36,960 --> 00:42:41,759
Speaker 3: different meals, different style of meal. Maybe I'm not adventurous enough,

1006
00:42:42,120 --> 00:42:43,640
Speaker 3: you get me. I feel inspired now?

1007
00:42:43,920 --> 00:42:46,759
Speaker 2: So and how long? How long is how do long?

1008
00:42:47,000 --> 00:42:50,000
Speaker 3: How long did it take you to work out not

1009
00:42:50,120 --> 00:42:52,319
Speaker 3: just the cadence of how often you put it up,

1010
00:42:52,560 --> 00:42:56,960
Speaker 3: but how long you take to push the recipe out

1011
00:42:57,719 --> 00:42:58,200
Speaker 3: per show?

1012
00:42:58,800 --> 00:43:00,600
Speaker 2: How did you work out? All this sort of metrics

1013
00:43:00,640 --> 00:43:01,280
Speaker 2: around this stuff?

1014
00:43:01,360 --> 00:43:05,759
Speaker 1: Like who? Just like the logistics The logistics is just

1015
00:43:06,160 --> 00:43:08,319
Speaker 1: the seat of your pants stuff, you know. Effectively, it

1016
00:43:08,400 --> 00:43:11,840
Speaker 1: was a turn from a passion project stash kind of

1017
00:43:11,880 --> 00:43:14,680
Speaker 1: hobby to a business. And then you realize this is

1018
00:43:14,680 --> 00:43:17,000
Speaker 1: actually a business now and we employ people, and we

1019
00:43:17,040 --> 00:43:19,360
Speaker 1: have a studio and all this stuff, and you know,

1020
00:43:19,600 --> 00:43:21,560
Speaker 1: some people in my account and goes, I'll watch your

1021
00:43:21,719 --> 00:43:23,560
Speaker 1: r on and videos I don't know, mate, like and

1022
00:43:23,560 --> 00:43:27,440
Speaker 1: it doesn't matter, like it's like how many eyeballs watch

1023
00:43:27,480 --> 00:43:29,759
Speaker 1: it and how many people we inspire? You know, as

1024
00:43:29,760 --> 00:43:32,400
Speaker 1: long as the money is coming out, Yeah, as long

1025
00:43:32,440 --> 00:43:34,160
Speaker 1: as the money coming in is less than the money

1026
00:43:34,160 --> 00:43:35,880
Speaker 1: going out, it's it's happy.

1027
00:43:36,080 --> 00:43:37,560
Speaker 3: He might just explain it to people, because not a

1028
00:43:37,600 --> 00:43:40,840
Speaker 3: lot of people understand that the commercials or the revenue

1029
00:43:40,840 --> 00:43:43,800
Speaker 3: of these the business model of these things, the financial

1030
00:43:43,800 --> 00:43:47,839
Speaker 3: model thes things. So you know, everybody understands you're up there,

1031
00:43:47,880 --> 00:43:49,480
Speaker 3: you've got a camera system, you all set up in

1032
00:43:49,480 --> 00:43:51,759
Speaker 3: the kitchen, you do the a babe, and there you

1033
00:43:51,800 --> 00:43:55,399
Speaker 3: go off and recklessly make very army whatever it is.

1034
00:43:57,120 --> 00:44:00,799
Speaker 3: But then the business side of these things you don't

1035
00:44:00,840 --> 00:44:03,520
Speaker 3: need to in the number, but based on the number

1036
00:44:03,520 --> 00:44:05,000
Speaker 3: of views, you get paid a certain amount.

1037
00:44:05,800 --> 00:44:08,840
Speaker 1: Yes, yeah, but it's not that we So our business

1038
00:44:08,880 --> 00:44:11,520
Speaker 1: has probably broken down sort of forty percent ads in

1039
00:44:11,680 --> 00:44:14,440
Speaker 1: so that that counts from what we make money from YouTube.

1040
00:44:14,640 --> 00:44:17,320
Speaker 1: That's the only platform that pays us. And the rest

1041
00:44:17,520 --> 00:44:21,240
Speaker 1: is well, maybe sixty percent or not even fifty percent

1042
00:44:21,400 --> 00:44:24,799
Speaker 1: is brand deals. So we work with brands talk you know,

1043
00:44:24,800 --> 00:44:27,520
Speaker 1: about their products sort of like sponsors. Yeah, effectively like

1044
00:44:27,560 --> 00:44:29,840
Speaker 1: a sports person would have a sponsor. So we have

1045
00:44:29,960 --> 00:44:32,280
Speaker 1: brands that we work with closely, and we're really particular

1046
00:44:32,360 --> 00:44:34,399
Speaker 1: about who we work with. You know, we only really

1047
00:44:34,440 --> 00:44:36,799
Speaker 1: play in our space for food, and we only talk

1048
00:44:36,840 --> 00:44:39,000
Speaker 1: about stuff that I like, you know, I genuinely think

1049
00:44:39,160 --> 00:44:42,719
Speaker 1: is good, and then there's ten percent kind of cookbooks

1050
00:44:42,760 --> 00:44:45,000
Speaker 1: and other stuff that we don't merge and stuff like

1051
00:44:45,040 --> 00:44:45,560
Speaker 1: that merge.

1052
00:44:45,600 --> 00:44:45,759
Speaker 2: Yeah.

1053
00:44:45,800 --> 00:44:46,080
Speaker 1: Yeah.

1054
00:44:46,200 --> 00:44:50,080
Speaker 3: So who are some of the brand individuals that you've

1055
00:44:50,120 --> 00:44:51,040
Speaker 3: worked with over the time?

1056
00:44:52,120 --> 00:44:54,640
Speaker 1: People? Yeah, people have some really cool people.

1057
00:44:54,840 --> 00:44:55,719
Speaker 2: These are collabs.

1058
00:44:55,880 --> 00:44:59,759
Speaker 1: Yeah yeah, So Stormzy, how was that?

1059
00:44:59,760 --> 00:45:00,480
Speaker 2: What was experience?

1060
00:45:00,560 --> 00:45:00,640
Speaker 3: Like?

1061
00:45:00,719 --> 00:45:01,160
Speaker 1: Amazing?

1062
00:45:01,239 --> 00:45:01,400
Speaker 2: You know?

1063
00:45:01,640 --> 00:45:03,640
Speaker 1: And you know Storms? His team reached out to us

1064
00:45:03,680 --> 00:45:05,840
Speaker 1: and said, Storms is in Brisbane? Do you want to

1065
00:45:05,960 --> 00:45:07,440
Speaker 1: hang out with him and go for lunch? I said

1066
00:45:07,440 --> 00:45:10,760
Speaker 1: I'd love to. He was a fan and he's already

1067
00:45:10,760 --> 00:45:13,120
Speaker 1: a fan. Yeah yeah, And so I said can we

1068
00:45:13,160 --> 00:45:14,640
Speaker 1: make a video? And they said, yeah, sure if you

1069
00:45:14,640 --> 00:45:16,279
Speaker 1: want to. So we did a video with them talking

1070
00:45:16,280 --> 00:45:17,920
Speaker 1: about for lunch and met his old crew and it

1071
00:45:17,960 --> 00:45:18,520
Speaker 1: was incredible.

1072
00:45:18,560 --> 00:45:20,320
Speaker 2: But you'll cook? You cook for him or he cooked

1073
00:45:20,320 --> 00:45:20,560
Speaker 2: with you.

1074
00:45:21,000 --> 00:45:22,759
Speaker 1: I cooked for him and that instance, we didn't have

1075
00:45:22,840 --> 00:45:24,480
Speaker 1: very much time with him. He was kind of getting

1076
00:45:24,480 --> 00:45:28,040
Speaker 1: ready to do a show. So did you say hey, babeah?

1077
00:45:28,120 --> 00:45:28,319
Speaker 3: Yeah?

1078
00:45:28,440 --> 00:45:31,880
Speaker 1: No, he kind of called me Storms. He is a

1079
00:45:31,760 --> 00:45:36,600
Speaker 1: is a huge human being. He's very strong. But what

1080
00:45:36,640 --> 00:45:38,640
Speaker 1: do you cook for him? A fish finger sandwich?

1081
00:45:38,880 --> 00:45:42,279
Speaker 2: Yeah? And I saw the video of it. Dummy, he

1082
00:45:42,400 --> 00:45:44,000
Speaker 2: sort of he handed.

1083
00:45:43,840 --> 00:45:46,080
Speaker 1: Up well was pretty yeah, yeah, yeah, he knew what

1084
00:45:46,120 --> 00:45:49,800
Speaker 1: was going on. Finger burger sandwich sandwich.

1085
00:45:50,120 --> 00:45:51,720
Speaker 2: What the hell is a fish finger sandwich?

1086
00:45:51,760 --> 00:45:54,080
Speaker 1: The very English thing. It's like really literally, I mean,

1087
00:45:54,080 --> 00:45:57,000
Speaker 1: I've made everything with scratch, but it's literally fish fingers,

1088
00:45:57,440 --> 00:45:58,399
Speaker 1: Tatar sauce I.

1089
00:45:58,320 --> 00:46:00,600
Speaker 3: Speak, you know, the old fish fingers used by the

1090
00:46:00,640 --> 00:46:02,680
Speaker 3: frozen ones wars whoever.

1091
00:46:03,000 --> 00:46:06,919
Speaker 1: Yeah, it's those, but I made made him from from

1092
00:46:07,080 --> 00:46:09,200
Speaker 1: from from real from scratch, yea from.

1093
00:46:09,239 --> 00:46:12,480
Speaker 3: Fish and and then and just like sitting in between

1094
00:46:12,520 --> 00:46:15,399
Speaker 3: two bits of bread. Yeah, I've never heard of fish

1095
00:46:15,400 --> 00:46:19,600
Speaker 3: finger fan sandwich English food, but he's.

1096
00:46:19,440 --> 00:46:22,440
Speaker 2: Probably And by the way, it's comfort food it is.

1097
00:46:22,520 --> 00:46:25,600
Speaker 1: Yeah. Yeah. And like so you know, a friend of my, Morgan,

1098
00:46:25,640 --> 00:46:27,360
Speaker 1: owns a restaurant here in City Bessies. They do a

1099
00:46:27,440 --> 00:46:29,560
Speaker 1: version with Moreton Bay bugs now you know, so it's

1100
00:46:29,640 --> 00:46:32,000
Speaker 1: kind of an elevated version of that.

1101
00:46:32,360 --> 00:46:38,200
Speaker 3: And I've seen some stuff with Volks cooking either real food.

1102
00:46:38,360 --> 00:46:42,200
Speaker 1: Yeah, he's right into it. And he's another really lovely

1103
00:46:42,280 --> 00:46:42,759
Speaker 1: human being.

1104
00:46:43,280 --> 00:46:46,920
Speaker 3: I challenged him to because he's mum's Greek and his

1105
00:46:47,000 --> 00:46:54,520
Speaker 3: dad's and and uh and I challenged you know, we're friendly,

1106
00:46:54,560 --> 00:46:56,439
Speaker 3: so like I said, mate, one, don't you and I

1107
00:46:56,520 --> 00:47:01,000
Speaker 3: do a Greek lamb cookoff and we're going to do it.

1108
00:47:01,000 --> 00:47:03,279
Speaker 3: I don't know whatever we were talked about late last year.

1109
00:47:03,280 --> 00:47:08,320
Speaker 2: We haven't done it. But he's like fully up for cooking.

1110
00:47:08,400 --> 00:47:10,360
Speaker 1: Yeah, loves it himself, loves it.

1111
00:47:10,440 --> 00:47:11,920
Speaker 2: I reckon, he'd rather cool for you than you cook

1112
00:47:11,960 --> 00:47:12,200
Speaker 2: for him.

1113
00:47:12,280 --> 00:47:14,399
Speaker 1: Yeah, yeah, yeah. So he came around to my place.

1114
00:47:14,440 --> 00:47:16,799
Speaker 1: I said, mate, on the Sunshine coats, has he come around?

1115
00:47:16,840 --> 00:47:18,719
Speaker 1: We'll cook And he goes yeah, And he just flew

1116
00:47:18,840 --> 00:47:20,640
Speaker 1: up just for that, just to come and cook.

1117
00:47:20,520 --> 00:47:22,920
Speaker 3: For because he's like huge he'd be a huge fan

1118
00:47:22,960 --> 00:47:26,040
Speaker 3: of yours. But he's a huge fan of food. Like

1119
00:47:26,120 --> 00:47:30,120
Speaker 3: he's always posted stuff about cooking, like obviously it's a

1120
00:47:30,120 --> 00:47:31,000
Speaker 3: big passion of his.

1121
00:47:31,400 --> 00:47:32,319
Speaker 2: So what did you guys cook?

1122
00:47:32,560 --> 00:47:35,759
Speaker 1: We cooked steaks as you do. But he loves he

1123
00:47:35,800 --> 00:47:37,880
Speaker 1: loves the State steaks with Chimmy cheery, and we did

1124
00:47:37,960 --> 00:47:39,920
Speaker 1: one on the rotesserie and we did something in the

1125
00:47:39,960 --> 00:47:42,120
Speaker 1: smoker and he loved it. It was a It was

1126
00:47:42,120 --> 00:47:42,600
Speaker 1: a good fun.

1127
00:47:42,719 --> 00:47:43,759
Speaker 2: Did you have a wrestle with him?

1128
00:47:43,960 --> 00:47:46,160
Speaker 1: No, No, he had a punch. He had his coach

1129
00:47:46,200 --> 00:47:48,960
Speaker 1: there and he had a punch in the Backyard and yeah, yeah, yeah,

1130
00:47:49,040 --> 00:47:52,120
Speaker 1: Jay's a legend. But it's it's pretty scary, not scary,

1131
00:47:52,160 --> 00:47:53,960
Speaker 1: it's intimidating to see you, right because they you know,

1132
00:47:54,000 --> 00:47:55,080
Speaker 1: they don't they don't muck around.

1133
00:47:55,120 --> 00:47:58,400
Speaker 2: They had a role in Backyard. That's cool.

1134
00:47:58,760 --> 00:48:02,279
Speaker 3: So isn't it amazing that your platform allows you. It's

1135
00:48:02,280 --> 00:48:03,919
Speaker 3: a bit like me, I'm lucky to ear my show,

1136
00:48:03,920 --> 00:48:08,040
Speaker 3: but it allows us, the social media platform to be

1137
00:48:08,080 --> 00:48:09,840
Speaker 3: able to talk to all sorts of interesting people.

1138
00:48:09,920 --> 00:48:11,480
Speaker 1: It is man and some of the people that we've met,

1139
00:48:11,480 --> 00:48:13,320
Speaker 1: I'm sure that you feel the same. It's mind blowing

1140
00:48:13,360 --> 00:48:16,920
Speaker 1: and they're inspiring. You know, you're around these people that

1141
00:48:16,920 --> 00:48:20,520
Speaker 1: are that are really successful in their own field, and

1142
00:48:20,280 --> 00:48:21,719
Speaker 1: it's just inspiring to.

1143
00:48:21,680 --> 00:48:25,000
Speaker 3: You learn so much. I mean, I'm just talking to

1144
00:48:25,000 --> 00:48:27,880
Speaker 3: your learned so much. Like about you know, I'm always

1145
00:48:27,880 --> 00:48:32,400
Speaker 3: curious about what people what the emotion is about food,

1146
00:48:32,480 --> 00:48:37,080
Speaker 3: why it is like it's so fundamental and it's not

1147
00:48:37,160 --> 00:48:38,400
Speaker 3: just European families.

1148
00:48:38,440 --> 00:48:40,880
Speaker 2: I just think it's a way to connect.

1149
00:48:42,360 --> 00:48:43,799
Speaker 3: Like if you said to me, mate, let's go and

1150
00:48:43,800 --> 00:48:48,040
Speaker 3: cook something together, I'd feel feel quite honor visual chef,

1151
00:48:48,080 --> 00:48:53,320
Speaker 3: but the opportunity I'm honored about the opportunity to connect.

1152
00:48:53,360 --> 00:48:54,719
Speaker 3: I mean, I'm just sitting here talking to you. Now,

1153
00:48:54,760 --> 00:48:58,480
Speaker 3: this is the way you're connecting to having a conversation. Ordinarily,

1154
00:48:58,520 --> 00:49:01,000
Speaker 3: why I used to connect with be a dream, But

1155
00:49:01,160 --> 00:49:02,279
Speaker 3: cooking is actually better.

1156
00:49:02,600 --> 00:49:04,720
Speaker 1: Yeah, it's more personal. I think doing.

1157
00:49:04,520 --> 00:49:07,279
Speaker 3: Something together like cut and something will showing you something

1158
00:49:07,400 --> 00:49:08,400
Speaker 3: and my dad showed me.

1159
00:49:09,360 --> 00:49:10,560
Speaker 2: You know it's it's.

1160
00:49:10,600 --> 00:49:11,759
Speaker 1: You're sharing craft, aren't you.

1161
00:49:11,840 --> 00:49:16,040
Speaker 3: Yeah, it's so powerful when people watch it.

1162
00:49:16,280 --> 00:49:16,799
Speaker 1: Yeah, it is.

1163
00:49:16,880 --> 00:49:19,800
Speaker 3: It is people learn about you. Yeah, and your guest,

1164
00:49:19,880 --> 00:49:21,880
Speaker 3: I guess, yeah, yeah, absolutely. I mean what.

1165
00:49:24,000 --> 00:49:26,279
Speaker 2: Do you what does someone like you do?

1166
00:49:26,520 --> 00:49:28,920
Speaker 3: Like you're a phenomenon in terms of like the amount

1167
00:49:28,920 --> 00:49:33,359
Speaker 3: of people have watched your all your very shows, let's

1168
00:49:33,360 --> 00:49:35,680
Speaker 3: call them shows because it is it is television on

1169
00:49:35,719 --> 00:49:37,759
Speaker 3: a different medium.

1170
00:49:37,800 --> 00:49:39,080
Speaker 2: What do you do from here?

1171
00:49:39,160 --> 00:49:41,160
Speaker 3: Do you just keep doing the same or do you

1172
00:49:41,200 --> 00:49:44,120
Speaker 3: start rolling out pots and pans or you know, I'm

1173
00:49:44,120 --> 00:49:45,120
Speaker 3: serious about that, but.

1174
00:49:45,160 --> 00:49:47,160
Speaker 1: Yeah, yeah, I mean, so what we do? We do

1175
00:49:47,239 --> 00:49:49,520
Speaker 1: short form videos, the videos you watch on your phone.

1176
00:49:49,560 --> 00:49:50,920
Speaker 1: We do four to six of those a week, and

1177
00:49:50,960 --> 00:49:52,480
Speaker 1: then we do one long form videos.

1178
00:49:52,560 --> 00:49:53,960
Speaker 2: Is that a subscription subscription?

1179
00:49:54,000 --> 00:49:55,920
Speaker 1: No? No, no, I'm passionate about not putting any of

1180
00:49:55,920 --> 00:49:59,200
Speaker 1: that stuff behind payble. It's all free for right. And

1181
00:49:59,280 --> 00:50:02,040
Speaker 1: the long form videos, you know, twenty minutes on YouTube,

1182
00:50:02,120 --> 00:50:04,320
Speaker 1: you can watch it on your TV. It's more in depth,

1183
00:50:04,400 --> 00:50:08,520
Speaker 1: slow of pace, just talking about ingredients, stories, history of food,

1184
00:50:08,560 --> 00:50:12,000
Speaker 1: all that stuff. But to answer your question, it's yeah,

1185
00:50:12,000 --> 00:50:14,960
Speaker 1: we're doing products now. So a natural progression for a

1186
00:50:14,960 --> 00:50:17,240
Speaker 1: YouTube or a social media person is to do merch.

1187
00:50:17,280 --> 00:50:19,640
Speaker 1: And I was really anti kind of doing No one

1188
00:50:19,640 --> 00:50:23,560
Speaker 1: needs a T shirt with my name on it, you know.

1189
00:50:23,719 --> 00:50:26,319
Speaker 1: So if I'm going to do merch, I to do

1190
00:50:26,360 --> 00:50:30,040
Speaker 1: stuff that's meaningful and actually works and you know, and

1191
00:50:30,080 --> 00:50:31,960
Speaker 1: that someone can get used out of. So we've done

1192
00:50:32,400 --> 00:50:34,640
Speaker 1: a protein press. So that's to help you know, cooks

1193
00:50:34,680 --> 00:50:38,520
Speaker 1: doing smash burgers or hold steaks. So it's a piece

1194
00:50:38,520 --> 00:50:40,359
Speaker 1: of stain of steel with a handle on it whighs

1195
00:50:40,360 --> 00:50:42,800
Speaker 1: about one point five kilos and you use it to

1196
00:50:42,960 --> 00:50:46,120
Speaker 1: smash burgers. For smash burgers, so they are the really

1197
00:50:46,160 --> 00:50:48,920
Speaker 1: thin ones with like lots of crispy lace on the outside.

1198
00:50:49,000 --> 00:50:51,040
Speaker 1: But they're also great for you put on a steak

1199
00:50:51,080 --> 00:50:53,280
Speaker 1: and it gets you much bit of contact with the pan.

1200
00:50:53,200 --> 00:50:55,160
Speaker 3: Or so when you put your stegg on the grille,

1201
00:50:55,680 --> 00:50:57,239
Speaker 3: you put this thing on top top.

1202
00:50:57,480 --> 00:50:59,719
Speaker 1: It's a weight, yeah, and it holds it down there.

1203
00:51:00,040 --> 00:51:02,040
Speaker 1: And what's the point of that, Well, it just you

1204
00:51:02,120 --> 00:51:04,160
Speaker 1: just get a bit of contact with the heat source,

1205
00:51:04,320 --> 00:51:06,719
Speaker 1: so you get faster. My odd reaction, and my odd

1206
00:51:06,719 --> 00:51:08,680
Speaker 1: reaction is the is the kind of that, I guess

1207
00:51:08,680 --> 00:51:10,800
Speaker 1: the easiest way to describe as the caramelization of the

1208
00:51:10,920 --> 00:51:14,160
Speaker 1: crust the crust. Yeah, so you get better bitter contact,

1209
00:51:14,320 --> 00:51:15,080
Speaker 1: faster crust.

1210
00:51:15,520 --> 00:51:17,200
Speaker 2: That's interesting. So what's that thing called?

1211
00:51:17,640 --> 00:51:18,760
Speaker 1: We call it a protein press?

1212
00:51:18,800 --> 00:51:21,640
Speaker 2: A protein press? Is that a thing in kitchens? Yeah, yeah,

1213
00:51:22,400 --> 00:51:24,680
Speaker 2: like high in restaurants, so they have one of these things.

1214
00:51:24,760 --> 00:51:26,879
Speaker 1: Yeah, lots of different shapes and sizes of them.

1215
00:51:26,880 --> 00:51:29,839
Speaker 3: But yeah, it's basically just a weight though just I'm

1216
00:51:29,880 --> 00:51:32,040
Speaker 3: not ugrading it, but it's a weight.

1217
00:51:32,080 --> 00:51:32,799
Speaker 2: I've never heard of that.

1218
00:51:32,960 --> 00:51:34,399
Speaker 1: Yeah, yeah, it's effectively our waste.

1219
00:51:34,400 --> 00:51:38,040
Speaker 3: And what about things like I mean, because it's a

1220
00:51:38,040 --> 00:51:41,040
Speaker 3: big move towards this at the moment, like outside of cooking,

1221
00:51:41,080 --> 00:51:47,160
Speaker 3: but you know, no teflon pans or stainless steel or

1222
00:51:48,200 --> 00:51:52,560
Speaker 3: titanium or another one porcelain style things like you know,

1223
00:51:52,600 --> 00:51:56,680
Speaker 3: because I've got grand kids and recently I bought my

1224
00:51:56,760 --> 00:51:59,000
Speaker 3: two sons who have the grandkids. The other two don't

1225
00:51:59,000 --> 00:52:00,759
Speaker 3: have your grand kits, just two boys that have the

1226
00:52:00,800 --> 00:52:05,680
Speaker 3: grand kids kids. I bought them some cooking where that

1227
00:52:06,320 --> 00:52:08,759
Speaker 3: nothing comes off, because I thought, I don't want my grandkids.

1228
00:52:09,320 --> 00:52:09,879
Speaker 2: They've got sons.

1229
00:52:09,880 --> 00:52:12,640
Speaker 3: I don't want grandsons from day wine eating any ship,

1230
00:52:13,680 --> 00:52:15,040
Speaker 3: you know, And I'm like, you're looking forward to do it.

1231
00:52:15,040 --> 00:52:17,040
Speaker 3: So I went bought it, and I thought it might

1232
00:52:17,080 --> 00:52:20,000
Speaker 3: be fucking fetish like I saw it on Instagram, believe

1233
00:52:20,000 --> 00:52:23,240
Speaker 3: it or not. But is that a thing that you

1234
00:52:23,680 --> 00:52:26,000
Speaker 3: because if someone like you said to me, Mark, the

1235
00:52:26,080 --> 00:52:29,480
Speaker 3: thing you should be buying, is this this brand? Yeah,

1236
00:52:29,520 --> 00:52:30,480
Speaker 3: I will write their brand down.

1237
00:52:30,520 --> 00:52:31,000
Speaker 2: I'm not joking.

1238
00:52:31,000 --> 00:52:33,319
Speaker 3: I We'll go straight out and buy it because I

1239
00:52:33,360 --> 00:52:36,799
Speaker 3: haven't got a fucking clue, you know. I'm literally would

1240
00:52:36,800 --> 00:52:39,120
Speaker 3: buy something of Instagram because it looks they say to me,

1241
00:52:39,239 --> 00:52:41,719
Speaker 3: this is better than buying something with a teflone where

1242
00:52:41,719 --> 00:52:46,040
Speaker 3: it is, And but is that the sort of thing

1243
00:52:46,120 --> 00:52:48,400
Speaker 3: I mean to me, I think there's a marketplace that

1244
00:52:48,480 --> 00:52:50,000
Speaker 3: they're screaming out for this sort of stuff from something

1245
00:52:50,080 --> 00:52:50,239
Speaker 3: like you.

1246
00:52:50,400 --> 00:52:53,440
Speaker 1: One hundred percent agree, you know, and where we're working

1247
00:52:53,440 --> 00:52:55,880
Speaker 1: on it effectively. So we're we've got a next another

1248
00:52:55,920 --> 00:52:58,719
Speaker 1: set of products and development at the moment, and we'll

1249
00:52:58,760 --> 00:53:00,760
Speaker 1: do a pan at some point. And your one hundred

1250
00:53:00,760 --> 00:53:03,480
Speaker 1: percent right. These forever chemicals are bad things, you know.

1251
00:53:03,560 --> 00:53:05,799
Speaker 1: It's you know, there's a whole bunch of really mixed

1252
00:53:05,800 --> 00:53:07,480
Speaker 1: messaging out there as good as a bad.

1253
00:53:07,760 --> 00:53:09,440
Speaker 2: And that's true. It's overwhelming for me.

1254
00:53:09,520 --> 00:53:12,960
Speaker 1: Overwhelming humor, right, And I think the easiest way I

1255
00:53:13,040 --> 00:53:14,720
Speaker 1: think to think about it was just go back to basics.

1256
00:53:14,760 --> 00:53:17,800
Speaker 1: So I cooked and stain and steel cast iron pans always.

1257
00:53:17,960 --> 00:53:21,440
Speaker 3: So in the studio here there's a we're got a

1258
00:53:21,440 --> 00:53:24,000
Speaker 3: cafe out there and as part of the building, and

1259
00:53:24,440 --> 00:53:26,920
Speaker 3: the three blokes in they used to work at oils

1260
00:53:26,960 --> 00:53:30,560
Speaker 3: down at the chefs proper chefs like you, but they

1261
00:53:30,880 --> 00:53:32,600
Speaker 3: got out of their industrics too hard. But they run

1262
00:53:32,600 --> 00:53:33,520
Speaker 3: this cafe and think.

1263
00:53:33,360 --> 00:53:33,879
Speaker 2: They kill it.

1264
00:53:34,280 --> 00:53:37,719
Speaker 3: But they were telling me that they use cast iron

1265
00:53:38,400 --> 00:53:40,319
Speaker 3: pans and they don't even put in a dishwasher when

1266
00:53:40,320 --> 00:53:43,080
Speaker 3: they finish the sort of wipe it out with something. Absolutely,

1267
00:53:43,080 --> 00:53:46,879
Speaker 3: they're no no detergent, just wipe it out and recook again.

1268
00:53:47,440 --> 00:53:47,760
Speaker 2: Correct.

1269
00:53:47,760 --> 00:53:49,360
Speaker 3: And I got them to buy them a couple of

1270
00:53:49,400 --> 00:53:52,160
Speaker 3: but they were sort of black looking and they didn't Look,

1271
00:53:52,320 --> 00:53:52,920
Speaker 3: it didn't.

1272
00:53:52,680 --> 00:53:55,719
Speaker 2: Look right for it, But is that how? How how

1273
00:53:56,080 --> 00:53:57,040
Speaker 2: people like you cooked?

1274
00:53:57,239 --> 00:53:59,120
Speaker 1: Yeah? If you're using what is that about?

1275
00:53:59,160 --> 00:53:59,960
Speaker 2: What's what's what's the deal?

1276
00:54:00,360 --> 00:54:02,760
Speaker 1: So if you using a cast iron pan, you're effectively

1277
00:54:02,800 --> 00:54:06,799
Speaker 1: breaking down the polymers or the fats, the carbonizes and

1278
00:54:06,840 --> 00:54:09,200
Speaker 1: that becomes your nonstick. Right, So if you wash that,

1279
00:54:09,320 --> 00:54:11,719
Speaker 1: you're washing that away. So you kind of want to

1280
00:54:11,800 --> 00:54:12,960
Speaker 1: keep that on then, and you want to build that

1281
00:54:13,080 --> 00:54:15,719
Speaker 1: up over time. You're not dirty? Well, no, you think

1282
00:54:15,760 --> 00:54:18,160
Speaker 1: about what temperature it's at. It's not. The bactery is

1283
00:54:18,200 --> 00:54:20,600
Speaker 1: long gone, so you wipe it. It's clean. But if

1284
00:54:20,640 --> 00:54:23,719
Speaker 1: you use the soap things A funny one, all right,

1285
00:54:23,719 --> 00:54:25,799
Speaker 1: it's quite old. I think soaps have changed a lot

1286
00:54:25,840 --> 00:54:28,640
Speaker 1: in the last twenty thirty years. Soap back when you

1287
00:54:28,680 --> 00:54:30,680
Speaker 1: were a twenty year old kid was a lot stronger

1288
00:54:30,719 --> 00:54:33,879
Speaker 1: and would have taken that off. Now it's debatable whether

1289
00:54:33,920 --> 00:54:36,759
Speaker 1: it will or not anywhere these days. But still, if

1290
00:54:36,760 --> 00:54:38,640
Speaker 1: you've got a cast iron pan that you're cooking steaks

1291
00:54:38,640 --> 00:54:41,040
Speaker 1: and there is no need to wash that out, ones,

1292
00:54:41,160 --> 00:54:42,759
Speaker 1: let it cool a little bit, wipe it out with

1293
00:54:42,760 --> 00:54:45,120
Speaker 1: a paper towel. Yeah, that's it. They wipe it a

1294
00:54:45,120 --> 00:54:46,000
Speaker 1: paper towel and it's fair.

1295
00:54:46,000 --> 00:54:48,400
Speaker 2: They're quite heavy. Yeah, they're actually quite heavy.

1296
00:54:48,400 --> 00:54:50,279
Speaker 3: You're you've got to be careful your wrisk but they're

1297
00:54:50,360 --> 00:54:51,200
Speaker 3: quite heavy.

1298
00:54:50,880 --> 00:54:53,719
Speaker 2: But because what I didn't like about.

1299
00:54:53,520 --> 00:54:56,279
Speaker 3: It because I'm used to I know, I got in

1300
00:54:56,320 --> 00:54:59,400
Speaker 3: my mind, as in a domestic kitchen sense, and I

1301
00:54:59,560 --> 00:55:02,880
Speaker 3: like to cook. I got in my mind that everything

1302
00:55:02,920 --> 00:55:04,960
Speaker 3: needs to be shiny in the kitchen. And they're all

1303
00:55:05,960 --> 00:55:09,360
Speaker 3: you know, like stainless steel and whatever. They're just shiny.

1304
00:55:09,600 --> 00:55:12,239
Speaker 3: I mean, it looks really clean. And the thing that

1305
00:55:12,360 --> 00:55:14,799
Speaker 3: got to me was I thought, you know, these guys

1306
00:55:14,800 --> 00:55:16,960
Speaker 3: really know what they're talking about, because this doesn't look

1307
00:55:16,960 --> 00:55:21,040
Speaker 3: clean to me. Why is why is cast iron, which

1308
00:55:21,080 --> 00:55:24,960
Speaker 3: is basically iron and it's quite thick, Why is that

1309
00:55:25,080 --> 00:55:28,160
Speaker 3: a better format to cook on or in or with?

1310
00:55:28,520 --> 00:55:31,520
Speaker 1: It holds heat well, which is good. Now, the funny

1311
00:55:31,560 --> 00:55:34,040
Speaker 1: thing is about cast iron is that it's actually it

1312
00:55:34,120 --> 00:55:36,680
Speaker 1: was cheap to make. That's why see cast iron.

1313
00:55:36,719 --> 00:55:40,279
Speaker 2: It looks cheap, always cheap to buy it too. There's

1314
00:55:40,320 --> 00:55:41,719
Speaker 2: nothing about it, no big deal.

1315
00:55:42,840 --> 00:55:44,920
Speaker 1: So that you know, there's there's lots of ways you

1316
00:55:44,960 --> 00:55:47,520
Speaker 1: can kind of take that, you know, But then you're

1317
00:55:47,520 --> 00:55:49,879
Speaker 1: trying to you're trying to service a really broad range

1318
00:55:49,880 --> 00:55:52,359
Speaker 1: of the budgets. Right, So if you're going to do something,

1319
00:55:52,440 --> 00:55:53,640
Speaker 1: you know you can do a cast iron pan for

1320
00:55:53,719 --> 00:55:55,799
Speaker 1: quite cheap. You know, you can do a cast iron

1321
00:55:55,840 --> 00:55:58,480
Speaker 1: pan retail for one hundred bucks pretty easily, right, But

1322
00:55:58,480 --> 00:55:59,920
Speaker 1: if you want to start using some other you know,

1323
00:56:00,200 --> 00:56:03,040
Speaker 1: much more fancier metals or in a harder process as

1324
00:56:03,080 --> 00:56:06,000
Speaker 1: the process, that that price pushes up, Right, So you

1325
00:56:06,000 --> 00:56:08,880
Speaker 1: know you're gonna be careful about what target you're who

1326
00:56:08,920 --> 00:56:11,120
Speaker 1: you're trying to hurt, who you're trying to get to

1327
00:56:11,120 --> 00:56:13,040
Speaker 1: buy this pan, and is it affordable for them?

1328
00:56:13,160 --> 00:56:14,640
Speaker 2: Because because obviously I bought.

1329
00:56:14,440 --> 00:56:18,000
Speaker 3: Some Instagram and Instagram now knows that, and it's feeding

1330
00:56:18,320 --> 00:56:20,640
Speaker 3: it serves me stuff all the time. And the latest

1331
00:56:20,680 --> 00:56:23,919
Speaker 3: one that I've been getting is I think it's traitanium,

1332
00:56:24,440 --> 00:56:28,680
Speaker 3: like as the toughest metal or the hardest metal. And

1333
00:56:28,719 --> 00:56:31,080
Speaker 3: it's sort of because last thing I wanted something I

1334
00:56:31,080 --> 00:56:33,319
Speaker 3: don't want to be. I don't cook fans, but if

1335
00:56:33,320 --> 00:56:34,680
Speaker 3: I'm cooking on I don't want all this ship to

1336
00:56:34,680 --> 00:56:39,000
Speaker 3: stick everywhere. And the way that looks like nothing looks

1337
00:56:39,040 --> 00:56:41,080
Speaker 3: like nothing sticks to it, I mean.

1338
00:56:42,080 --> 00:56:45,040
Speaker 2: And should I be cooking with oil? Yes, and what

1339
00:56:45,160 --> 00:56:45,760
Speaker 2: sort of oil.

1340
00:56:46,000 --> 00:56:48,759
Speaker 1: Well, it depends up to you. I mean there's a

1341
00:56:48,800 --> 00:56:52,560
Speaker 1: lot of you know, negative toun seed oils in the

1342
00:56:52,600 --> 00:56:56,319
Speaker 1: world now, and I have no position on it. I

1343
00:56:56,400 --> 00:56:59,319
Speaker 1: use seed oils like I'm not granola. Yeah, I mean

1344
00:56:59,360 --> 00:57:01,640
Speaker 1: I don't really canola much because I just think that

1345
00:57:01,680 --> 00:57:03,880
Speaker 1: there's bitter quality seed oils out there. I use peanut

1346
00:57:03,920 --> 00:57:05,800
Speaker 1: oil if I'm frying, but I use a lot of

1347
00:57:05,840 --> 00:57:08,600
Speaker 1: olive oil because I like it. It tastes good. I

1348
00:57:08,640 --> 00:57:10,839
Speaker 1: think it's I'm not It's the thing I always say

1349
00:57:10,880 --> 00:57:12,960
Speaker 1: is I'm not a I'm not a food scientist. I'm

1350
00:57:13,000 --> 00:57:15,120
Speaker 1: not a nutritionist, so I just do what I think works.

1351
00:57:15,320 --> 00:57:16,960
Speaker 2: But it's about taste food taste.

1352
00:57:17,000 --> 00:57:18,520
Speaker 1: So I use a lot olive oil. So I use

1353
00:57:18,520 --> 00:57:20,640
Speaker 1: a really good quality olive oil if I'm not cooking

1354
00:57:20,680 --> 00:57:22,880
Speaker 1: with it, so you know, if I'm just putting on

1355
00:57:22,920 --> 00:57:24,160
Speaker 1: a salad or something like that.

1356
00:57:24,400 --> 00:57:25,640
Speaker 2: I a virgin whatever it is.

1357
00:57:25,800 --> 00:57:27,560
Speaker 1: Yeah, it's just a straight olive oil. If I'm want

1358
00:57:27,600 --> 00:57:29,960
Speaker 1: to fry a piece of fish, if I'm using a

1359
00:57:30,000 --> 00:57:32,520
Speaker 1: deep fryer, if I'm frying chips or making fish and chips,

1360
00:57:32,560 --> 00:57:34,520
Speaker 1: I'll use peanut oil as a kind of the three

1361
00:57:34,600 --> 00:57:35,360
Speaker 1: main oils at all.

1362
00:57:35,600 --> 00:57:37,080
Speaker 2: And but why do you use spend it all instead

1363
00:57:37,120 --> 00:57:37,840
Speaker 2: of olive oil.

1364
00:57:39,000 --> 00:57:41,120
Speaker 1: Because if you use friest me at olive oil, it

1365
00:57:41,160 --> 00:57:43,040
Speaker 1: does tend to take on a bit of a taste

1366
00:57:43,400 --> 00:57:45,200
Speaker 1: like taste like olive oil a little bit. If you

1367
00:57:45,480 --> 00:57:47,960
Speaker 1: frying peanut oil, it's very neutral flavored oil. So you're

1368
00:57:47,960 --> 00:57:51,480
Speaker 1: not gonna you're not gonna taste any olive oil flavor. Yes,

1369
00:57:51,840 --> 00:57:52,840
Speaker 1: and it's a lot cheaper.

1370
00:57:53,040 --> 00:57:57,640
Speaker 3: So in terms of your progression of your business emerge,

1371
00:57:58,000 --> 00:58:01,280
Speaker 3: we're not going to do T shirts. But you've put

1372
00:58:01,320 --> 00:58:04,320
Speaker 3: out this press thing what you call it in protein

1373
00:58:04,360 --> 00:58:07,920
Speaker 3: press protein press. When you said that, I was imagining

1374
00:58:07,920 --> 00:58:10,560
Speaker 3: some sort of machine that produces protein. But it's a

1375
00:58:11,000 --> 00:58:12,640
Speaker 3: thing that you basically put in it to make sure

1376
00:58:12,680 --> 00:58:16,400
Speaker 3: that there's more of the surface of both both the

1377
00:58:16,480 --> 00:58:20,080
Speaker 3: pan and the or whatever you're cooking on and the meat,

1378
00:58:20,160 --> 00:58:24,800
Speaker 3: for example, which will make fish meat, chicken or all.

1379
00:58:24,800 --> 00:58:27,680
Speaker 1: Proteins all above, or even if you're doing a toasty

1380
00:58:27,800 --> 00:58:30,080
Speaker 1: cheese toasting in a pan, put that on top, you're

1381
00:58:30,120 --> 00:58:32,240
Speaker 1: going to get like a more even toast on your bread.

1382
00:58:32,520 --> 00:58:36,320
Speaker 3: Well, okay, so that's one product, So the next we

1383
00:58:36,400 --> 00:58:39,360
Speaker 3: might be talking about things like knives and forks, you know,

1384
00:58:39,400 --> 00:58:40,400
Speaker 3: like chef's knives.

1385
00:58:40,600 --> 00:58:43,560
Speaker 1: Yeah, chef's knives are an interesting one. That's there's an

1386
00:58:43,720 --> 00:58:45,640
Speaker 1: art to creating a knife, you know, and I think

1387
00:58:45,680 --> 00:58:47,800
Speaker 1: it's one of those things that's probably best left to

1388
00:58:48,320 --> 00:58:50,880
Speaker 1: the artisans and other Japanese knife makers and stuff like that.

1389
00:58:50,920 --> 00:58:53,480
Speaker 1: All the Germans make great knives too, so it probably

1390
00:58:53,480 --> 00:58:54,760
Speaker 1: wouldn't touch knives or what.

1391
00:58:54,640 --> 00:58:56,240
Speaker 2: Do something like you do? And where do you get

1392
00:58:56,240 --> 00:58:58,080
Speaker 2: your nice one? Because like I watch.

1393
00:58:57,960 --> 00:59:00,760
Speaker 3: You guys and like, you guys something your slice it

1394
00:59:00,800 --> 00:59:02,919
Speaker 3: looks like and I thought, like you slice some money,

1395
00:59:03,000 --> 00:59:04,200
Speaker 3: Like I think he.

1396
00:59:04,200 --> 00:59:06,280
Speaker 2: Must be sharpening his knife every bloody day, like.

1397
00:59:06,200 --> 00:59:08,280
Speaker 1: You sharpen them a lot more than most people think.

1398
00:59:08,280 --> 00:59:10,400
Speaker 1: And the thing that's the issue with most domestic cooks

1399
00:59:10,480 --> 00:59:11,840
Speaker 1: is that they don't realize how much you have to

1400
00:59:11,840 --> 00:59:14,480
Speaker 1: sharpen your knife. And they'll buy a knife and they'll

1401
00:59:14,520 --> 00:59:16,120
Speaker 1: use it for three months straight and they've got it

1402
00:59:16,120 --> 00:59:18,160
Speaker 1: doesn't work and it's like we haven't sharpened it. Like

1403
00:59:18,520 --> 00:59:20,840
Speaker 1: it's the same with a like a really good top

1404
00:59:20,920 --> 00:59:22,880
Speaker 1: in builder, you know, and their chisels they keep those

1405
00:59:22,880 --> 00:59:24,960
Speaker 1: things raising sharp so that you know, woodworkers, you know,

1406
00:59:25,040 --> 00:59:26,160
Speaker 1: so you've got to keep them sharp.

1407
00:59:26,360 --> 00:59:29,320
Speaker 3: Have you ever done an episode where you talk about sharpening,

1408
00:59:29,440 --> 00:59:31,520
Speaker 3: sharpening everything and getting all your tools right?

1409
00:59:31,720 --> 00:59:32,480
Speaker 1: Yeah? Yeah you have.

1410
00:59:32,640 --> 00:59:33,960
Speaker 2: Yeah, they would have gone off.

1411
00:59:34,080 --> 00:59:36,040
Speaker 1: Yeah, yeah, they do all right, those ones.

1412
00:59:36,040 --> 00:59:38,280
Speaker 3: Because ao, do you want to know what sort of

1413
00:59:38,600 --> 00:59:41,919
Speaker 3: what you're using, what you watching, what sort of knife

1414
00:59:41,920 --> 00:59:44,920
Speaker 3: you got or set of knives, and and what you're

1415
00:59:45,000 --> 00:59:47,320
Speaker 3: using spanw you go see these guys sharpened him on

1416
00:59:47,360 --> 00:59:49,640
Speaker 3: the on thees. Yeah yeah, oh my god, I think

1417
00:59:49,640 --> 00:59:51,440
Speaker 3: it looks like he's gonna take forever. And every now

1418
00:59:51,440 --> 00:59:54,160
Speaker 3: and then I get sort of inspired and I'll go

1419
00:59:54,200 --> 00:59:54,800
Speaker 3: and shut my eyes.

1420
00:59:54,800 --> 00:59:58,680
Speaker 2: I've got a like electric I'll go and sharpen them.

1421
00:59:58,680 --> 01:00:01,600
Speaker 3: But like he said, probably once three three months, and

1422
01:00:01,600 --> 01:00:03,240
Speaker 3: then I wonder why I can't cut through the bloody

1423
01:00:03,240 --> 01:00:06,000
Speaker 3: tomato or its or you know, like I'm bruising at.

1424
01:00:05,920 --> 01:00:08,680
Speaker 2: It as well? Is that the whole objective?

1425
01:00:08,720 --> 01:00:10,480
Speaker 3: I'm sorry to ask you these questions, but is the

1426
01:00:10,480 --> 01:00:12,840
Speaker 3: whole objective around having sharp knives?

1427
01:00:13,360 --> 01:00:14,320
Speaker 2: Is it about making.

1428
01:00:14,160 --> 01:00:17,320
Speaker 3: Sure you you sort of preserve the thing you're cutting?

1429
01:00:17,400 --> 01:00:19,520
Speaker 3: Is it about not fucking it up?

1430
01:00:19,560 --> 01:00:20,000
Speaker 2: Basically?

1431
01:00:20,040 --> 01:00:22,960
Speaker 1: Absolutely, mate, But it's also like it's a whole ethos

1432
01:00:22,960 --> 01:00:26,160
Speaker 1: around like, you know, like having good care about everything

1433
01:00:26,160 --> 01:00:29,080
Speaker 1: that you do and doing things with intention. You know.

1434
01:00:29,120 --> 01:00:31,040
Speaker 1: So if you're going to use a knife, make sure

1435
01:00:31,120 --> 01:00:33,000
Speaker 1: the knife is supposed to be sharp, make sure it's sharp.

1436
01:00:33,680 --> 01:00:36,240
Speaker 1: Have intension with what you're doing, you know. And I

1437
01:00:36,280 --> 01:00:38,400
Speaker 1: love the Japanese for that. You go, you go to Japan,

1438
01:00:38,520 --> 01:00:41,600
Speaker 1: you see any store owner. The first thing a store

1439
01:00:41,600 --> 01:00:43,240
Speaker 1: owner will do in Japan is I'll go and clean

1440
01:00:43,240 --> 01:00:45,280
Speaker 1: out the front of the store, you know. And it's

1441
01:00:45,280 --> 01:00:47,520
Speaker 1: something that we don't do work very well here in

1442
01:00:47,520 --> 01:00:50,400
Speaker 1: the Western world, you know, especially in streets like this. Right,

1443
01:00:50,480 --> 01:00:52,880
Speaker 1: you can come here on a Sunday morning after everyone's

1444
01:00:52,920 --> 01:00:56,600
Speaker 1: been partying trash and it's trash, right, and they just

1445
01:00:56,680 --> 01:00:58,600
Speaker 1: expect the council to do it, or as in Japan,

1446
01:00:58,680 --> 01:01:00,600
Speaker 1: they'll just they'll just do it right, and they'll plan

1447
01:01:00,640 --> 01:01:03,760
Speaker 1: it them themselves, because it's about, you know, doing things

1448
01:01:03,760 --> 01:01:06,919
Speaker 1: with intent, making sure things are properly looking after, making

1449
01:01:06,960 --> 01:01:09,120
Speaker 1: sure that you're ready to start your day in a

1450
01:01:09,120 --> 01:01:11,600
Speaker 1: good frame of mind and with everything clean.

1451
01:01:11,880 --> 01:01:14,560
Speaker 3: And when you it's just a little question, you said,

1452
01:01:14,560 --> 01:01:17,840
Speaker 3: a little question, but but it's important to me when

1453
01:01:17,880 --> 01:01:23,840
Speaker 3: you wash your at home, not when you're on YouTube,

1454
01:01:24,280 --> 01:01:27,000
Speaker 3: but not when you're performing. You're just at home when

1455
01:01:27,000 --> 01:01:29,640
Speaker 3: you wash your knives, your forks, your plates, and you

1456
01:01:29,760 --> 01:01:30,920
Speaker 3: just wipe out your pants.

1457
01:01:32,040 --> 01:01:34,480
Speaker 2: What do you what is your process? Do you ever

1458
01:01:34,480 --> 01:01:36,320
Speaker 2: put stuff in the dish washer or are you so.

1459
01:01:37,760 --> 01:01:41,480
Speaker 3: Fussy about the outcome that you actually, you know, just

1460
01:01:41,640 --> 01:01:42,680
Speaker 3: wash your stuff yourself.

1461
01:01:43,320 --> 01:01:47,440
Speaker 1: So I'll hand wash a cast iron pan with the

1462
01:01:47,480 --> 01:01:49,800
Speaker 1: paper towel and hand washed knives. Knives never be on

1463
01:01:49,800 --> 01:01:52,680
Speaker 1: the dishcushure. Other than that, everything goes, yeah, so everything

1464
01:01:52,680 --> 01:01:55,400
Speaker 1: else can go the dish are there for a reason?

1465
01:01:55,480 --> 01:01:57,560
Speaker 3: And do you take a view that you know when

1466
01:01:57,600 --> 01:01:59,960
Speaker 3: you're storing food, so like you know what would be great?

1467
01:02:00,560 --> 01:02:01,760
Speaker 2: Like I'm mad on.

1468
01:02:03,160 --> 01:02:07,640
Speaker 3: Pre prepared meals because not many people at the time.

1469
01:02:08,280 --> 01:02:10,000
Speaker 3: You've got time to do because that's that's what you do.

1470
01:02:10,400 --> 01:02:13,040
Speaker 3: It's your show. So you know there's prep and there's

1471
01:02:13,040 --> 01:02:16,480
Speaker 3: someone goes and buys them material the food, and you

1472
01:02:16,520 --> 01:02:18,920
Speaker 3: know you probably got your favorite butcher favorite see if

1473
01:02:18,960 --> 01:02:21,480
Speaker 3: you're joint, et cetera, like that you're living in Sydney now, correct,

1474
01:02:21,960 --> 01:02:24,200
Speaker 3: so you know you go to your favorite joints.

1475
01:02:24,200 --> 01:02:26,880
Speaker 2: You know we're going to get the best produce, so

1476
01:02:26,920 --> 01:02:28,640
Speaker 2: you should, but.

1477
01:02:28,600 --> 01:02:31,680
Speaker 3: People like me, I'd like to have stuff prepared like

1478
01:02:31,760 --> 01:02:34,040
Speaker 3: so because I don't want to think about like today,

1479
01:02:34,080 --> 01:02:36,640
Speaker 3: for example, I've done a whole series of podcasts, Got

1480
01:02:36,680 --> 01:02:37,120
Speaker 3: one after you.

1481
01:02:37,160 --> 01:02:38,240
Speaker 2: I don't have time to go and get.

1482
01:02:38,120 --> 01:02:40,520
Speaker 3: A proper lunch, blah blah blah. I would like to

1483
01:02:40,560 --> 01:02:44,960
Speaker 3: have a prepared meal. Are you doing something like that?

1484
01:02:45,040 --> 01:02:47,440
Speaker 3: Like do you say to people this is how you

1485
01:02:47,480 --> 01:02:48,640
Speaker 3: do your prep for the week.

1486
01:02:49,080 --> 01:02:50,680
Speaker 2: Yeah, you done a series yet on that.

1487
01:02:50,800 --> 01:02:52,040
Speaker 1: We've done videos on that.

1488
01:02:52,160 --> 01:02:52,360
Speaker 2: Yeah.

1489
01:02:52,400 --> 01:02:54,200
Speaker 1: Yeah, we did a really popularity or not long ago

1490
01:02:54,280 --> 01:02:57,440
Speaker 1: about meals for one as well, so you know, you know,

1491
01:02:57,440 --> 01:03:00,120
Speaker 1: we did five different recipes for people who are just

1492
01:03:00,120 --> 01:03:04,840
Speaker 1: eating well themselves Friday. Yeah, it's an understand utilize or

1493
01:03:05,120 --> 01:03:08,160
Speaker 1: service piece in the market where people just want you

1494
01:03:08,160 --> 01:03:10,920
Speaker 1: don't want to cook's lots of recipes for ten to

1495
01:03:10,960 --> 01:03:11,560
Speaker 1: twelve people.

1496
01:03:11,760 --> 01:03:11,920
Speaker 3: Yeah.

1497
01:03:12,000 --> 01:03:13,760
Speaker 1: Yeah, you can't just want to cook one meal and

1498
01:03:13,760 --> 01:03:16,320
Speaker 1: you don't want left others. So but yeah, and then

1499
01:03:16,320 --> 01:03:17,960
Speaker 1: also a meal prep it's like, well, you know, if

1500
01:03:18,000 --> 01:03:19,480
Speaker 1: you're going to if you're going to make a big

1501
01:03:19,480 --> 01:03:21,919
Speaker 1: batch of you know, Bolonnai's, and then you can turn

1502
01:03:22,000 --> 01:03:25,240
Speaker 1: that into a shepherd's pie and a pass the dish

1503
01:03:25,280 --> 01:03:26,600
Speaker 1: and et cetera.

1504
01:03:26,680 --> 01:03:27,400
Speaker 2: For efficiency.

1505
01:03:27,520 --> 01:03:30,120
Speaker 3: Yeah, especially say someone's got a family, like they say,

1506
01:03:30,160 --> 01:03:33,480
Speaker 3: you've got three or four kids, so Sunday afternoon they

1507
01:03:33,560 --> 01:03:35,400
Speaker 3: want to be able to get on to watch your show.

1508
01:03:35,560 --> 01:03:37,120
Speaker 2: I'm able to work out how am I go because

1509
01:03:37,200 --> 01:03:39,960
Speaker 2: it's going to be it's got to be efficient, but

1510
01:03:40,040 --> 01:03:42,400
Speaker 2: it's going to not cost you too much. See, it's

1511
01:03:42,400 --> 01:03:44,560
Speaker 2: got to be tasty and it's got to satisfy all

1512
01:03:44,600 --> 01:03:46,880
Speaker 2: the family's taste, because you know, it's not usual weakness

1513
01:03:46,920 --> 01:03:49,040
Speaker 2: the rest of the family, isn't it. Yeah, Because when

1514
01:03:49,080 --> 01:03:51,120
Speaker 2: I was a kid, I knew what I was going

1515
01:03:51,200 --> 01:03:53,680
Speaker 2: to eat every the other week because my mum used

1516
01:03:53,680 --> 01:03:55,480
Speaker 2: to give me the because in those days you went

1517
01:03:55,520 --> 01:03:57,439
Speaker 2: to the butcher. It was just down the corner. She's

1518
01:03:57,480 --> 01:03:58,200
Speaker 2: to give me the order.

1519
01:03:58,240 --> 01:03:59,919
Speaker 3: I went down and order the butchers for every week,

1520
01:04:00,080 --> 01:04:02,360
Speaker 3: same food, and every night we knew it exactly what

1521
01:04:02,400 --> 01:04:02,880
Speaker 3: we're going to have.

1522
01:04:03,000 --> 01:04:04,800
Speaker 2: Monday night we had the same. For Judy, we had

1523
01:04:04,800 --> 01:04:05,240
Speaker 2: the same.

1524
01:04:05,040 --> 01:04:08,959
Speaker 3: Food every week every week at Thursday Friday in our house.

1525
01:04:09,000 --> 01:04:13,800
Speaker 3: Because Catholic, we'd always have fish. And I hated fish.

1526
01:04:13,800 --> 01:04:16,000
Speaker 3: I hate it. I don't know I love fish now

1527
01:04:16,080 --> 01:04:17,960
Speaker 3: I hate it. Front and then Sunday it was a

1528
01:04:18,040 --> 01:04:23,720
Speaker 3: roast every week. Same but now to serve that up

1529
01:04:23,720 --> 01:04:29,400
Speaker 3: to your kids made that be So do you go

1530
01:04:29,560 --> 01:04:32,160
Speaker 3: through those processes and help people out this with some

1531
01:04:32,200 --> 01:04:34,919
Speaker 3: sort of creating ideas for them to help them work

1532
01:04:34,960 --> 01:04:35,920
Speaker 3: out what the hell to do?

1533
01:04:36,320 --> 01:04:38,800
Speaker 1: Yeah? Yeah, I think. I mean, because we post many videos,

1534
01:04:38,840 --> 01:04:40,520
Speaker 1: that's half of it, right, So I think what we

1535
01:04:40,560 --> 01:04:43,360
Speaker 1: see with the data is that you see people it's

1536
01:04:43,360 --> 01:04:45,600
Speaker 1: spikes in the afternoon, right, So someone might be on

1537
01:04:45,600 --> 01:04:47,880
Speaker 1: their way home from work and they'll be on and

1538
01:04:47,880 --> 01:04:49,840
Speaker 1: they'll see a reci I'll make that, you know, and

1539
01:04:49,840 --> 01:04:53,439
Speaker 1: I'll stop and get the ingredients to make it. But yeah,

1540
01:04:53,560 --> 01:04:55,440
Speaker 1: I think the reality is that our stuff's kind of

1541
01:04:55,520 --> 01:04:59,840
Speaker 1: it's focused at the passionate home cook. You know, it's

1542
01:04:59,840 --> 01:05:02,400
Speaker 1: not it's it's not the home cook at home that

1543
01:05:02,560 --> 01:05:05,360
Speaker 1: kind of just isn't that super interesting food. They're just

1544
01:05:05,440 --> 01:05:08,440
Speaker 1: trying to nourish themselves. And nothing against that person, but

1545
01:05:08,480 --> 01:05:11,000
Speaker 1: we're kind of targeting people that are pretty keen on

1546
01:05:11,040 --> 01:05:12,760
Speaker 1: food and the food.

1547
01:05:12,520 --> 01:05:15,640
Speaker 2: Is like lay like taste. If I said to you.

1548
01:05:15,520 --> 01:05:19,480
Speaker 3: That, because one of my big frustrations is that more

1549
01:05:19,520 --> 01:05:21,800
Speaker 3: going back to years ago, but not so much these days,

1550
01:05:21,800 --> 01:05:23,680
Speaker 3: but I would like to have it sold these days.

1551
01:05:23,760 --> 01:05:26,320
Speaker 3: Is that if I's a good example and.

1552
01:05:26,400 --> 01:05:27,280
Speaker 2: I know where he gets his.

1553
01:05:29,200 --> 01:05:32,120
Speaker 3: Food from it in terms of his packaging food which

1554
01:05:32,120 --> 01:05:34,720
Speaker 3: he has to do through programs, and like Jordan Solomon

1555
01:05:34,760 --> 01:05:37,720
Speaker 3: is a good made of mine, So who's his dietitian,

1556
01:05:38,280 --> 01:05:40,920
Speaker 3: And like he might have to have in the morning

1557
01:05:41,400 --> 01:05:44,120
Speaker 3: between sessions, he might have to have based on how

1558
01:05:44,160 --> 01:05:45,520
Speaker 3: much way he's going to lose. He might have to

1559
01:05:45,560 --> 01:05:50,240
Speaker 3: have one hundred fifty grams of proteine the fish, beef

1560
01:05:50,360 --> 01:05:51,520
Speaker 3: or chicken he might have.

1561
01:05:52,120 --> 01:05:54,440
Speaker 2: He might need so much one hundred grams of carbs.

1562
01:05:54,960 --> 01:05:58,320
Speaker 3: Could your mashed potatoes, rice wood pasta, brown rice pasta,

1563
01:05:58,400 --> 01:06:01,760
Speaker 3: And he might have to have of edge just fraguentcy

1564
01:06:02,320 --> 01:06:05,200
Speaker 3: for greens and to get these other multi items and a

1565
01:06:05,200 --> 01:06:07,280
Speaker 3: lot sort of stuff. Have you ever gone through a

1566
01:06:07,320 --> 01:06:09,880
Speaker 3: process where you've tried to make that tasty? Because that

1567
01:06:10,000 --> 01:06:12,280
Speaker 3: is very hard to do it and make it tasty.

1568
01:06:12,400 --> 01:06:14,640
Speaker 1: Yeah. I've gone through process of eating like that for

1569
01:06:14,680 --> 01:06:16,640
Speaker 1: a long time to try and pull off weight because

1570
01:06:16,640 --> 01:06:19,400
Speaker 1: my whole lot have Yeah, because I you know, I

1571
01:06:19,440 --> 01:06:21,200
Speaker 1: eat for a living, right, so it's hard for me.

1572
01:06:21,320 --> 01:06:25,760
Speaker 1: My weight fluctuates so yeah, I think naturally I've done it.

1573
01:06:25,760 --> 01:06:28,200
Speaker 1: I don't think i've ever documented it, though, But it's

1574
01:06:28,240 --> 01:06:31,200
Speaker 1: just about it's about using dry spices and herbs a

1575
01:06:31,200 --> 01:06:33,800
Speaker 1: lot because there's no calories in it, and then being

1576
01:06:33,840 --> 01:06:36,440
Speaker 1: really selective about what condiments you use with it. So

1577
01:06:36,440 --> 01:06:38,280
Speaker 1: if you use like vinegar, if you like hot sauces,

1578
01:06:38,320 --> 01:06:40,320
Speaker 1: making sure you're using like a vinegar based hot sauce

1579
01:06:41,080 --> 01:06:43,960
Speaker 1: as opposed to one that's full of sugar, and just

1580
01:06:44,040 --> 01:06:46,480
Speaker 1: thinking about stuff like that. But I haven't actually documented it.

1581
01:06:46,480 --> 01:06:47,440
Speaker 1: Maybe I should, maybe we.

1582
01:06:47,440 --> 01:06:48,040
Speaker 2: Should do something.

1583
01:06:48,160 --> 01:06:51,080
Speaker 3: Yeah, you don't see why because I remember. I remember

1584
01:06:51,080 --> 01:06:53,120
Speaker 3: one time, one time I got really bad it. One

1585
01:06:53,160 --> 01:06:54,880
Speaker 3: time I had to put on five killers to fight

1586
01:06:54,920 --> 01:06:57,280
Speaker 3: someone like that. He was like ninety one killers.

1587
01:06:57,320 --> 01:06:57,480
Speaker 2: I was.

1588
01:06:57,560 --> 01:07:00,320
Speaker 3: I'm normally aout eighty five eighty six killers as much

1589
01:07:00,320 --> 01:07:02,120
Speaker 3: of it, so I thought I actually had to for once.

1590
01:07:02,520 --> 01:07:04,120
Speaker 3: Only once it happened, I had to put weight on

1591
01:07:04,720 --> 01:07:07,080
Speaker 3: be crazy. So I had six months to would get

1592
01:07:07,080 --> 01:07:08,360
Speaker 3: ready so and I would do a lot of gym

1593
01:07:08,400 --> 01:07:10,920
Speaker 3: work and stuff of that, but I was in like

1594
01:07:11,800 --> 01:07:15,040
Speaker 3: the blow helped me out. I got six seven times

1595
01:07:15,080 --> 01:07:18,360
Speaker 3: a day, right, but I was buying ready made meals.

1596
01:07:19,000 --> 01:07:21,720
Speaker 2: First two three days it was fine, was great, But

1597
01:07:21,800 --> 01:07:24,240
Speaker 2: after that I felt like it was this. I didn't

1598
01:07:24,280 --> 01:07:25,080
Speaker 2: feel like it was food.

1599
01:07:26,080 --> 01:07:28,680
Speaker 3: It was it was like, yeah, it was a Jaws

1600
01:07:28,720 --> 01:07:31,479
Speaker 3: like getting cardboard, and I was just basically just trying

1601
01:07:31,480 --> 01:07:33,280
Speaker 3: to get it down my throat and it had no

1602
01:07:33,360 --> 01:07:35,920
Speaker 3: taste to it. I felt like this, this particular I

1603
01:07:35,960 --> 01:07:37,960
Speaker 3: might say, the brand with this particular brand of food,

1604
01:07:38,080 --> 01:07:40,360
Speaker 3: had no taste to it. And I felt as though

1605
01:07:41,600 --> 01:07:44,440
Speaker 3: they were just preparing based on calories and protein levels

1606
01:07:45,000 --> 01:07:46,800
Speaker 3: and no one was actually looking at it as from

1607
01:07:46,840 --> 01:07:51,160
Speaker 3: a chef's point of view. So I think that that

1608
01:07:51,280 --> 01:07:53,600
Speaker 3: would be an extremely interesting thing to do for some

1609
01:07:53,760 --> 01:07:57,120
Speaker 3: life volg for example, and particularly someone like him in Doorsta.

1610
01:07:57,440 --> 01:08:00,320
Speaker 2: Do you know Jordan Sullivan the Fight Digestion, Volks Dietition.

1611
01:08:00,560 --> 01:08:01,920
Speaker 1: I've never met him, No, I know of them, but

1612
01:08:02,000 --> 01:08:05,439
Speaker 1: he's a pretty cool guy. But he's always frustrated too.

1613
01:08:06,000 --> 01:08:07,480
Speaker 3: I know who's using them, and and by the way,

1614
01:08:07,520 --> 01:08:09,840
Speaker 3: I'm using the people, I've used the people that is

1615
01:08:09,840 --> 01:08:11,600
Speaker 3: currently using to buy the meals, and I'm not going

1616
01:08:11,640 --> 01:08:12,680
Speaker 3: to say it their names.

1617
01:08:12,480 --> 01:08:15,080
Speaker 2: But that's pretty good. But I'm just wondering when someone.

1618
01:08:14,920 --> 01:08:17,679
Speaker 3: Like you actually got on top of this and said,

1619
01:08:17,760 --> 01:08:19,320
Speaker 3: you know, this is the best.

1620
01:08:19,040 --> 01:08:19,640
Speaker 2: Meal that is.

1621
01:08:19,680 --> 01:08:21,360
Speaker 3: You can buy this by some of these meals, by

1622
01:08:21,360 --> 01:08:23,680
Speaker 3: the way, you can buy water. So they're everywhere, but

1623
01:08:23,680 --> 01:08:24,439
Speaker 3: they're very salty.

1624
01:08:24,680 --> 01:08:27,559
Speaker 1: Yeah yeah, I think I think they up the salt

1625
01:08:27,640 --> 01:08:29,880
Speaker 1: is because they stay around for so long because we've

1626
01:08:29,880 --> 01:08:32,800
Speaker 1: got to see water shehells for thirty days, which crazy, right,

1627
01:08:32,920 --> 01:08:34,559
Speaker 1: Like it's yeah, I think.

1628
01:08:35,360 --> 01:08:36,960
Speaker 2: And you eat it and you don't feel great.

1629
01:08:37,120 --> 01:08:39,559
Speaker 1: No, no, because the salt makes you hide you.

1630
01:08:41,680 --> 01:08:43,920
Speaker 2: And then then when you drink the water, you hold yeah,

1631
01:08:43,920 --> 01:08:44,840
Speaker 2: you hold the water along.

1632
01:08:45,120 --> 01:08:48,160
Speaker 3: Yeah, So like put someone like you do you know,

1633
01:08:48,560 --> 01:08:50,400
Speaker 3: let's say you're just trying to make it last a

1634
01:08:50,400 --> 01:08:52,080
Speaker 3: week with someone.

1635
01:08:52,200 --> 01:08:53,840
Speaker 2: Is that something that you would be able to do?

1636
01:08:53,880 --> 01:08:55,479
Speaker 3: Would you be able to work these things that make

1637
01:08:55,520 --> 01:08:59,080
Speaker 3: this meal particularly tasty whatever they might be tasty?

1638
01:08:59,120 --> 01:09:02,479
Speaker 1: Absolutely food science behind making stuff shelves. They well, that's

1639
01:09:02,520 --> 01:09:05,400
Speaker 1: not my way. Help, let's it was a week? Yeah, yeah, yeah,

1640
01:09:05,400 --> 01:09:07,640
Speaker 1: you just use it like controlling acid. But I mean,

1641
01:09:07,960 --> 01:09:09,880
Speaker 1: I have a meal prep video now where it's all about.

1642
01:09:10,080 --> 01:09:13,920
Speaker 1: So instead of making five boxes that have the same

1643
01:09:13,960 --> 01:09:16,880
Speaker 1: meals and cook a whole bunch of different ingredients, right,

1644
01:09:17,000 --> 01:09:20,000
Speaker 1: and then then you go home and night and you go, right,

1645
01:09:20,000 --> 01:09:22,680
Speaker 1: I'm gonna grab some some rice. I'm gonna grab some

1646
01:09:22,760 --> 01:09:26,679
Speaker 1: chicken tonight. I feel like avocado and pickled onions. And

1647
01:09:26,400 --> 01:09:27,960
Speaker 1: then the next day you can have one and have

1648
01:09:28,040 --> 01:09:31,000
Speaker 1: some prawns, and so cook a bunch of different food,

1649
01:09:31,080 --> 01:09:33,040
Speaker 1: don't mix it, and then you can kind of create

1650
01:09:33,080 --> 01:09:36,400
Speaker 1: your own effective rice bowls. You know, like every day

1651
01:09:36,400 --> 01:09:37,880
Speaker 1: and they're different ingredients every day.

1652
01:09:37,960 --> 01:09:39,280
Speaker 2: So have you done a series on that?

1653
01:09:39,360 --> 01:09:40,599
Speaker 1: Yeah, there's a YouTube video on that.

1654
01:09:41,240 --> 01:09:41,840
Speaker 2: Is there a name for that?

1655
01:09:41,880 --> 01:09:43,760
Speaker 3: Because I might not look at that, I'll send you

1656
01:09:43,760 --> 01:09:49,080
Speaker 3: an because that's something I would look at. Because because

1657
01:09:49,120 --> 01:09:51,639
Speaker 3: you're right, you could just go you get your prawns, Yeah,

1658
01:09:51,680 --> 01:09:53,719
Speaker 3: and you get blah blah blah blah. Yeah, you don't

1659
01:09:53,720 --> 01:09:55,560
Speaker 3: have more pre made because you're generally speaking, if you

1660
01:09:55,640 --> 01:09:57,559
Speaker 3: had a pre made I'm making one dish. No, you

1661
01:09:57,560 --> 01:09:59,840
Speaker 3: have the same dish, five tight career and that drives mental.

1662
01:10:00,240 --> 01:10:02,559
Speaker 1: So you just have containers of their great cooked ingredients.

1663
01:10:02,600 --> 01:10:04,400
Speaker 1: You might have a whole hundred corn you know, four

1664
01:10:04,439 --> 01:10:06,920
Speaker 1: cooked corn cobs cooked or you know, cut off and cooked.

1665
01:10:07,640 --> 01:10:10,040
Speaker 1: You know, some cherry tomatoes slice in half, some baby

1666
01:10:10,040 --> 01:10:13,320
Speaker 1: spinach washed, and ready to go some cooked rice, some

1667
01:10:13,320 --> 01:10:16,080
Speaker 1: cooked chicken, and you go, I'm and have some rice chicken.

1668
01:10:16,760 --> 01:10:21,840
Speaker 3: Tonight and tomorrow night might have and corn and that's cool.

1669
01:10:21,920 --> 01:10:24,479
Speaker 3: And then then I guess it's the sauce. You need

1670
01:10:24,560 --> 01:10:27,679
Speaker 3: some sauce sauces, the differentiator or the condiment.

1671
01:10:27,760 --> 01:10:28,400
Speaker 1: What do you call it?

1672
01:10:28,600 --> 01:10:29,720
Speaker 2: Yeah, is a differentiator.

1673
01:10:29,920 --> 01:10:32,880
Speaker 3: Yeah, yeah, So what's your I mean, you probably don't

1674
01:10:32,880 --> 01:10:35,200
Speaker 3: know it's this, but what what do you like in

1675
01:10:35,320 --> 01:10:39,000
Speaker 3: terms of like goats.

1676
01:10:39,200 --> 01:10:42,160
Speaker 1: Simple cooking, mate, Like, if I'm eating at home, it's

1677
01:10:42,200 --> 01:10:44,439
Speaker 1: it's grilled meat, usually on the barbecue, So I might

1678
01:10:44,640 --> 01:10:46,880
Speaker 1: grilled a piece of steak, a grilled piece of chicken.

1679
01:10:47,320 --> 01:10:49,479
Speaker 1: I like rice, you know, I eat a lot of rice,

1680
01:10:49,600 --> 01:10:53,040
Speaker 1: and then like simple vegies. It's nothing crazy. Then I

1681
01:10:53,080 --> 01:10:54,840
Speaker 1: do like I like hot sauces, and I think hot

1682
01:10:54,880 --> 01:10:57,679
Speaker 1: sauces are a great cheat for like making instant flavor,

1683
01:10:57,840 --> 01:11:02,160
Speaker 1: as in the spicy Yes, you know, I'm not like

1684
01:11:02,160 --> 01:11:03,880
Speaker 1: one of these people that just eats, you know, crazy

1685
01:11:03,920 --> 01:11:05,760
Speaker 1: hot chili for the fun of it. But yeah, I

1686
01:11:05,800 --> 01:11:07,799
Speaker 1: like a bit of hot sauce and vinegar based hot.

1687
01:11:07,680 --> 01:11:09,320
Speaker 2: Sauces vinegar based.

1688
01:11:09,479 --> 01:11:11,680
Speaker 1: Yeah, it's opposed to like the sweet ones. I like them.

1689
01:11:11,680 --> 01:11:14,760
Speaker 2: When they it's not like sweet chili sauce. It'll be

1690
01:11:14,800 --> 01:11:18,519
Speaker 2: like tabasco or chicula or they got vinegar in them,

1691
01:11:18,560 --> 01:11:18,760
Speaker 2: are they?

1692
01:11:18,840 --> 01:11:19,240
Speaker 1: Yeah?

1693
01:11:19,040 --> 01:11:19,720
Speaker 2: Yeah, I didn't know that.

1694
01:11:19,800 --> 01:11:21,840
Speaker 1: Yeah. And that's the that's the stabilizer. That's why they're

1695
01:11:21,840 --> 01:11:24,240
Speaker 1: self stable because of the acid levels so high.

1696
01:11:24,479 --> 01:11:27,840
Speaker 2: It's stabilized as in preserved, correct, Yeah, as opposed to

1697
01:11:27,880 --> 01:11:30,800
Speaker 2: lots of salt. Yes, Yeah, that's interesting. I never knew that.

1698
01:11:30,880 --> 01:11:32,720
Speaker 3: Yeah, yeah, And I never really thought about it, but

1699
01:11:32,760 --> 01:11:34,760
Speaker 3: I didn't know that it's vinegar that preserves it.

1700
01:11:34,880 --> 01:11:37,200
Speaker 1: Yeah. And they're also very low colorI because there's no

1701
01:11:37,240 --> 01:11:37,960
Speaker 1: sugar in them.

1702
01:11:37,800 --> 01:11:40,679
Speaker 2: So as opposed to say the sweet chili sauce that's

1703
01:11:40,680 --> 01:11:42,280
Speaker 2: called it that that's got probably a lot of sugar

1704
01:11:42,360 --> 01:11:44,479
Speaker 2: in it. Correct, what's the what preserves are they're also

1705
01:11:44,479 --> 01:11:46,120
Speaker 2: probably put a lot of salt in it. Yeah, sugar

1706
01:11:46,120 --> 01:11:48,160
Speaker 2: sugar as well. Sugars are preserved. Like sugars preserved.

1707
01:11:48,280 --> 01:11:50,080
Speaker 1: You think about like jam, you know when you're growing

1708
01:11:50,160 --> 01:11:52,360
Speaker 1: up still now like that's you know, it's from the sugar.

1709
01:11:52,520 --> 01:11:55,400
Speaker 2: Sugars preserved. I didn't know that. Yeah, yeah, I guess

1710
01:11:55,439 --> 01:11:57,400
Speaker 2: it makes sense. But I remember thinking about.

1711
01:11:57,240 --> 01:12:00,920
Speaker 3: Preserves deserves actually something is they call that because they

1712
01:12:00,960 --> 01:12:02,960
Speaker 3: take the peaches off of them, think they can't eat them.

1713
01:12:03,000 --> 01:12:04,719
Speaker 2: Are for the summer and presum for the winter.

1714
01:12:05,320 --> 01:12:05,799
Speaker 1: We sugar.

1715
01:12:05,960 --> 01:12:07,639
Speaker 2: Yeah, that's mad. I didn't know that. I don't thought

1716
01:12:07,680 --> 01:12:08,960
Speaker 2: about that, thinks. I appreciate that.

1717
01:12:08,960 --> 01:12:11,960
Speaker 3: That's that's pretty good, it's pretty logical, but I never

1718
01:12:12,040 --> 01:12:15,560
Speaker 3: really thought it through. And food is such a fundamental

1719
01:12:15,560 --> 01:12:19,040
Speaker 3: thing to us, like we tell you for granted.

1720
01:12:18,840 --> 01:12:20,800
Speaker 1: We do. We do, especially in this part of the world,

1721
01:12:20,840 --> 01:12:24,080
Speaker 1: you know, all the time. It's like, you know, we're

1722
01:12:24,080 --> 01:12:27,040
Speaker 1: all extremely lucky to live here, you know, extremely lucky.

1723
01:12:27,240 --> 01:12:30,760
Speaker 3: As you rate our produce in Australia relative to the

1724
01:12:30,840 --> 01:12:32,639
Speaker 3: rest of the world and where we sort of ranking

1725
01:12:32,720 --> 01:12:34,200
Speaker 3: up there, for.

1726
01:12:34,560 --> 01:12:37,000
Speaker 1: The average product that we have is very high. It's

1727
01:12:37,080 --> 01:12:39,040
Speaker 1: much higher than the average producce you get in the

1728
01:12:39,040 --> 01:12:41,640
Speaker 1: States or the average produce that you you know, you

1729
01:12:41,680 --> 01:12:44,400
Speaker 1: think about countries like France and Spain and probably are

1730
01:12:44,400 --> 01:12:46,720
Speaker 1: a little bit better a lot of cases like but

1731
01:12:46,760 --> 01:12:51,080
Speaker 1: they're very like gastronomic focused countries. So but yeah, and

1732
01:12:51,360 --> 01:12:53,679
Speaker 1: our top end stuff, you know, we produce, we literally

1733
01:12:53,720 --> 01:12:55,240
Speaker 1: produce one of the best beef in the world here

1734
01:12:56,120 --> 01:12:57,960
Speaker 1: and there's no there's no one can argue that, you know,

1735
01:12:58,000 --> 01:12:59,760
Speaker 1: it's not we just got we have a climate that's

1736
01:12:59,800 --> 01:13:02,880
Speaker 1: you know, really conducive to producing really good beef, whether

1737
01:13:02,920 --> 01:13:05,320
Speaker 1: it's grass fed beef from places down like Tazzy and

1738
01:13:05,560 --> 01:13:09,520
Speaker 1: Victoria or grain fed beef, which are you know, similar products,

1739
01:13:09,520 --> 01:13:12,280
Speaker 1: different but similar products up up in Queensland. You know,

1740
01:13:12,280 --> 01:13:13,599
Speaker 1: we produce some of the best beef.

1741
01:13:13,400 --> 01:13:13,800
Speaker 2: In the world.

1742
01:13:14,000 --> 01:13:17,920
Speaker 3: And I'm getting wrapped up here, but the producers wrapping me.

1743
01:13:18,000 --> 01:13:21,360
Speaker 2: But like, I just want one more question. Why is it?

1744
01:13:21,600 --> 01:13:25,720
Speaker 3: I just you just spark my memory. I remember when

1745
01:13:25,720 --> 01:13:27,040
Speaker 3: I was in I haven't been in London for a

1746
01:13:27,040 --> 01:13:28,360
Speaker 3: couple of years, but when I go to London, I

1747
01:13:28,360 --> 01:13:30,720
Speaker 3: have been more recently, but like I used to go.

1748
01:13:30,800 --> 01:13:31,400
Speaker 2: To Lend a lot.

1749
01:13:32,439 --> 01:13:34,880
Speaker 3: One of the things that always struck me about London

1750
01:13:34,920 --> 01:13:39,880
Speaker 3: in their summer spring summer was the difference between strawberry

1751
01:13:40,439 --> 01:13:43,320
Speaker 3: in London and France compared to strawberry here.

1752
01:13:44,160 --> 01:13:47,280
Speaker 1: What is the deal with that climate? You need the cold,

1753
01:13:47,320 --> 01:13:49,960
Speaker 1: the cold nights and the warm days. Yeah, and it's

1754
01:13:49,960 --> 01:13:52,720
Speaker 1: the same. They're so sweet, Yeah, they're so sweet, but

1755
01:13:52,880 --> 01:13:57,080
Speaker 1: also fragrant. But even beef, beef is very different in Europe,

1756
01:13:57,400 --> 01:13:59,360
Speaker 1: you know. And it's because the grass is different, so

1757
01:13:59,400 --> 01:14:01,880
Speaker 1: the fat ten of the animals is different, you know.

1758
01:14:02,200 --> 01:14:06,600
Speaker 1: It's and we're so used to growing up eating a

1759
01:14:06,640 --> 01:14:10,360
Speaker 1: strawberry was it was was a treat. Now you see

1760
01:14:10,680 --> 01:14:13,680
Speaker 1: my nieces and nephews and they're just like punets of

1761
01:14:13,720 --> 01:14:14,080
Speaker 1: the thing.

1762
01:14:14,000 --> 01:14:16,479
Speaker 2: Them and blueberries days a year.

1763
01:14:17,080 --> 01:14:20,479
Speaker 1: Oh yeah, but they taste below average, all yeah, yeah.

1764
01:14:20,560 --> 01:14:22,720
Speaker 1: Whereas if you eat it seasonally and we actually ate

1765
01:14:22,800 --> 01:14:25,720
Speaker 1: to the seasons, you're going to get those peaks of

1766
01:14:25,760 --> 01:14:28,559
Speaker 1: like really delicious strawberries and then you won't. But you won't.

1767
01:14:28,560 --> 01:14:30,720
Speaker 1: You only see them for two months of the year.

1768
01:14:30,840 --> 01:14:32,680
Speaker 3: When I was growing, like my mum was a she

1769
01:14:33,720 --> 01:14:37,160
Speaker 3: just half on by this eat to the season because

1770
01:14:37,200 --> 01:14:39,280
Speaker 3: in those days you didn't get blueberries a straw only

1771
01:14:39,280 --> 01:14:42,120
Speaker 3: get it once a year and you get you know,

1772
01:14:42,160 --> 01:14:43,800
Speaker 3: we used to get nuts at a certain time of year,

1773
01:14:43,920 --> 01:14:48,080
Speaker 3: like walnuts and things around times and then and the

1774
01:14:48,080 --> 01:14:50,840
Speaker 3: rest it was. It was very everything like Mumm used

1775
01:14:50,840 --> 01:14:54,519
Speaker 3: to I say, pears and apples, pears, apples and oranges

1776
01:14:54,560 --> 01:14:58,400
Speaker 3: in the winter and stone fruits in the summer. And

1777
01:14:58,439 --> 01:15:01,120
Speaker 3: now you get all this ship all year round. But

1778
01:15:01,120 --> 01:15:03,080
Speaker 3: do you cook, do you, are you believing that each

1779
01:15:03,120 --> 01:15:05,320
Speaker 3: of the seasons. In other words, if it's if it's summer,

1780
01:15:05,520 --> 01:15:07,439
Speaker 3: you should really only eat what's available in summer.

1781
01:15:07,640 --> 01:15:08,120
Speaker 2: Naturally.

1782
01:15:08,479 --> 01:15:10,000
Speaker 1: I'm going to be a bit of a hypocrite here

1783
01:15:10,040 --> 01:15:13,080
Speaker 1: and say that I often don't because a lot of

1784
01:15:13,080 --> 01:15:17,160
Speaker 1: my audience lives in the other atmosphere. Yeah, So it's

1785
01:15:17,200 --> 01:15:19,639
Speaker 1: really tricky to be like, who do I service the most?

1786
01:15:19,680 --> 01:15:21,160
Speaker 1: You know? So we have to do a mix of both.

1787
01:15:21,200 --> 01:15:23,759
Speaker 1: So in wintertime here I have to do some winter recipes,

1788
01:15:23,760 --> 01:15:26,000
Speaker 1: but I also have to do some summery recipes. Otherwise

1789
01:15:26,000 --> 01:15:28,599
Speaker 1: a whole most of the world's going to be like, well,

1790
01:15:28,640 --> 01:15:30,680
Speaker 1: I'm not going to eat a pumpkin soup right now.

1791
01:15:30,680 --> 01:15:33,320
Speaker 1: It's I live in New York and it's one hundred degrees.

1792
01:15:33,479 --> 01:15:34,479
Speaker 2: Yeah, yeah, that makes sense.

1793
01:15:35,280 --> 01:15:40,519
Speaker 3: And are you a sorry to keep I amnnoying my producer,

1794
01:15:40,520 --> 01:15:41,920
Speaker 3: but I have one more question for you.

1795
01:15:42,920 --> 01:15:45,920
Speaker 2: Are you when you go to a place like France

1796
01:15:46,880 --> 01:15:47,400
Speaker 2: or Paris?

1797
01:15:47,840 --> 01:15:50,920
Speaker 3: When you're in France, but let's call it Paris, are

1798
01:15:50,920 --> 01:15:53,760
Speaker 3: you a mad mad And I know you're trying to

1799
01:15:53,800 --> 01:15:55,840
Speaker 3: watch away, but are you mad for their pastries?

1800
01:15:56,080 --> 01:15:58,080
Speaker 1: Yeah? Yeah, I mean I love food. Mark like I

1801
01:15:58,160 --> 01:16:01,080
Speaker 1: love it. Like so I've got anywhere in the world,

1802
01:16:01,160 --> 01:16:02,800
Speaker 1: I'm going to hunt out the best of whatever that

1803
01:16:02,920 --> 01:16:06,080
Speaker 1: country does. And I love the French know how to

1804
01:16:06,120 --> 01:16:08,679
Speaker 1: do pastries. They do greate butter in France too, That's

1805
01:16:08,720 --> 01:16:09,599
Speaker 1: why the pastries are good.

1806
01:16:09,880 --> 01:16:13,040
Speaker 2: And there's been an emergency emergence and emergency, but an

1807
01:16:13,040 --> 01:16:15,080
Speaker 2: emergence of Greek food all of a sudden, because Greece

1808
01:16:15,080 --> 01:16:17,680
Speaker 2: has become the place to go to our holiday, both

1809
01:16:17,680 --> 01:16:21,479
Speaker 2: popular European destination right at the moment from people from

1810
01:16:21,520 --> 01:16:23,599
Speaker 2: all around the world, and all of a sudden'm seeing

1811
01:16:23,600 --> 01:16:26,080
Speaker 2: lots of Greek restaurants. Yeah, arise.

1812
01:16:26,160 --> 01:16:29,719
Speaker 3: We've never generally speak with very few Greek restaurants, particularly

1813
01:16:29,760 --> 01:16:31,760
Speaker 3: in city, a lot of Melbourne more and much more

1814
01:16:31,760 --> 01:16:34,639
Speaker 3: in city at the moment. What is it a Greek's food?

1815
01:16:34,680 --> 01:16:36,719
Speaker 3: What is it about Greek food that has become so popular?

1816
01:16:36,800 --> 01:16:38,280
Speaker 3: Do you think there's a simplicity?

1817
01:16:38,280 --> 01:16:39,000
Speaker 2: What is it? Yeah?

1818
01:16:39,040 --> 01:16:42,759
Speaker 1: I think it's simplicity, and you know, it's that Mediterranean diet,

1819
01:16:42,840 --> 01:16:44,439
Speaker 1: right Like I think it's you can go to a

1820
01:16:44,479 --> 01:16:47,679
Speaker 1: Greek restaurant and you don't come away feeling like you've

1821
01:16:47,720 --> 01:16:49,400
Speaker 1: had a cheap meal. You just come away because you've

1822
01:16:49,400 --> 01:16:51,639
Speaker 1: eaten like a really lovely fresh salad. It's some grilled meat,

1823
01:16:52,080 --> 01:16:54,280
Speaker 1: you know, like and it's you know, you don't feel

1824
01:16:54,280 --> 01:16:56,600
Speaker 1: like you've kind of indulged, as opposed to if you

1825
01:16:56,640 --> 01:16:58,840
Speaker 1: go to a French restaurant you kind of usually come

1826
01:16:58,880 --> 01:17:00,280
Speaker 1: away and you go, oh.

1827
01:17:00,200 --> 01:17:02,559
Speaker 3: My god, especially if you had a bit of wine

1828
01:17:02,600 --> 01:17:05,200
Speaker 3: with it, and then dessert, you know they're bringing out

1829
01:17:05,200 --> 01:17:06,200
Speaker 3: a soup fla or something like that.

1830
01:17:06,280 --> 01:17:10,439
Speaker 1: And because it's rich, it's rich, yeah, heavy, dairy heavy,

1831
01:17:10,640 --> 01:17:12,800
Speaker 1: whereas you had a Greek and it's olive oil, you know,

1832
01:17:12,840 --> 01:17:15,160
Speaker 1: and lots of lemon and lots of acid to cut

1833
01:17:15,160 --> 01:17:15,840
Speaker 1: through all that fatty.

1834
01:17:16,160 --> 01:17:18,800
Speaker 3: God, I'm so hungry now. It made me really hungry, mate.

1835
01:17:18,840 --> 01:17:21,760
Speaker 3: It's been fantastic. I really appreciate. By the way, Congratulations

1836
01:17:21,760 --> 01:17:22,880
Speaker 3: on being a phenonmamon.

1837
01:17:23,080 --> 01:17:23,519
Speaker 1: Thank you.

1838
01:17:23,520 --> 01:17:26,599
Speaker 3: You are somewhat of phenomenon when it comes to what

1839
01:17:26,640 --> 01:17:29,040
Speaker 3: you do on YouTube and all the other social mediums.

1840
01:17:29,200 --> 01:17:32,080
Speaker 2: Well done. Congratulations And sort of like.

1841
01:17:33,640 --> 01:17:37,840
Speaker 3: Your personality and your nearly laconic like, you're pretty laid

1842
01:17:37,840 --> 01:17:38,439
Speaker 3: back about it.

1843
01:17:38,840 --> 01:17:39,960
Speaker 2: I'd say there's a fair bit.

1844
01:17:39,840 --> 01:17:42,400
Speaker 3: Of intensity gets involved in it, but you're very laid

1845
01:17:42,400 --> 01:17:45,599
Speaker 3: back about your success and well done on that's that's

1846
01:17:45,600 --> 01:17:46,280
Speaker 3: a hard thing to do.

1847
01:17:46,439 --> 01:17:48,120
Speaker 1: Thanks Mane, I appreciate it and thanks for having us.

1848
01:17:48,280 --> 01:17:48,839
Speaker 2: You're welcome