Speaker 1: Approche production.
Speaker 2: Welcome to Secrets of the Underworld. I am Neil the
Speaker 2: Muscle comments and in this episode I speak with celebrity
Speaker 2: chef Pete Evans.
Speaker 3: I took a lot of recreational drugs. Why didn't you
Speaker 3: go on sixty minutes and sit across from somebody that
Speaker 3: you know is going to do a headshet job on
Speaker 3: you and share and the Nazi sign, which I did,
Speaker 3: the diet Trump's physical activity one hundred times. That's we're
Speaker 3: here to create, the here to dream, We're here to
Speaker 3: do that. It was a coordinated attack, mate, Like it
Speaker 3: wasn't just fucking out.
Speaker 4: Of the blue.
Speaker 2: We'll start off with you telling me about you know,
Speaker 2: growing up, and then how you got into being a
Speaker 2: chef and all like that, and yeah, we'll get into
Speaker 2: the nitty gritty of it all.
Speaker 3: Yeah, for sure, I'll try not to bore too many
Speaker 3: people with.
Speaker 5: The story of me.
Speaker 3: But see you asked, I will answer as concisely as possible.
Speaker 3: So I grew up in Victoria until I was seven.
Speaker 3: Then parents separated, moved up to the Gold Coast with
Speaker 3: my mum. She remarried, and I got to experience what
Speaker 3: life was like living near the beach, which I resisted
Speaker 3: for so long because I had a fear of the
Speaker 3: ocean from an early early childhood, I guess experience. And
Speaker 3: my brother was a surf He was nine years older
Speaker 3: than me, and he came up and visited and try
Speaker 3: to get me to the beach, and I was so
Speaker 3: resistant to it because I was just so fearful.
Speaker 5: So I faced the.
Speaker 3: Fear, and everything basically changed for me once I discovered surfing.
Speaker 3: I think I was about thirteen fourteen when I first
Speaker 3: caught my first wave, and up until that point, I
Speaker 3: was what you would consider, I guess a nerd at school.
Speaker 3: You know, I enjoyed mathematics, science, numbers, all of these
Speaker 3: things have made sense. And then when I discovered surfing,
Speaker 3: it just opened up a whole new reality for me.
Speaker 3: You know, I learned to have fun, and I learned
Speaker 3: to have fun by myself and with others, because up
Speaker 3: until that point I was quite insular and very very shy.
Speaker 3: And the ocean taught me so much about facing fear
Speaker 3: and that life is always changing, very much like the
Speaker 3: ocean is. You know, no two days are identical in
Speaker 3: the ocean, no two waves are identical. And it's been
Speaker 3: a great metaphor for my life to be able to
Speaker 3: ride the waves of life. So the young Pete Evans
Speaker 3: is fourteen, discovers a passion, you know, finding the things
Speaker 3: that you like to do, and that led on to
Speaker 3: skateboarding and then skiing, snowboarding, skydiving, all of those sort
Speaker 3: of I guess adrenaline street, yeah, adrenaline sports, and I
Speaker 3: thrive on. I used to drive in that environment of
Speaker 3: pushing myself to the limits, you know, catch bigger waves,
Speaker 3: ride bigger skate parks, ride bigger half pipes, jump.
Speaker 5: Out of plades, go down the mound, to learn different have.
Speaker 3: Different funds and different ways of having fun and pushing
Speaker 3: ourselves into that position of that, oh fuck, I could
Speaker 3: die in this experience, which then led me into different
Speaker 3: experience with psychedelic journeys and going through the death process.
Speaker 3: We could talk about that a bit more, but I've
Speaker 3: always quite enjoyed seeing where my boundaries are. And as
Speaker 3: you know, I became a chef and I was seventeen
Speaker 3: when I started my apprenticeshi because I didn't want to
Speaker 3: go to school. The nerd Pete sort of fell away
Speaker 3: to the adventurous Pete and learning to cook was again
Speaker 3: a huge challenge for me because back thirty five years
Speaker 3: ago when I started the cooking industry and the chefing
Speaker 3: industry and the restaurant industry is quite militant, quite tough.
Speaker 3: I won't say quite tough, it's fucking tough. Like anybody
Speaker 3: that has worked in the hospitality industry and especially in
Speaker 3: the back of house in the kitchen, knows the mental strength,
Speaker 3: emotional strength, and physical strength that it takes to be
Speaker 3: able to work in that environment and not crash and
Speaker 3: burn or to move up the ranks. So that was
Speaker 3: a great opportunity for me to learn new skills about
Speaker 3: myself again facing fear, learning what my boundaries are. And
Speaker 3: during that process I've been for ten twenty years. My
Speaker 3: average working week was eighty to one hundred hours a week,
Speaker 3: and so that taught me a lot about resilience, how
Speaker 3: we can create a mental state to be able to
Speaker 3: push through in a boundary that we might have felt
Speaker 3: was impossible for us, very challenging for us. So that
Speaker 3: sort of gives you a great overview.
Speaker 1: Who started you cooking? How did you start cooking?
Speaker 2: From like being all this adrenaline kid and then all
Speaker 2: of a sudden you just want to cook.
Speaker 3: Well, I wanted to. As I said, I didn't want
Speaker 3: to go to university, and I looked at all the
Speaker 3: different trades that were available to do an apprenticeship, so mechanic, builder, plumber, electrician, hairdresser, butcher,
Speaker 3: and cooking seemed to make the most sensees because I
Speaker 3: had no passion for any of them, and I wanted
Speaker 3: to get a job. So first and foremost, get me
Speaker 3: at seventeen, move out a home, be independent, live that
Speaker 3: life of a young young man on his own. And
Speaker 3: the cooking ticked a lot of boxes for me because
Speaker 3: when I knew it would give me the most important
Speaker 3: life skill that I could ever have, which is learning
Speaker 3: to cook for myself. And if ever ever I had
Speaker 3: a family or a partner, I'd be able to use
Speaker 3: that tool as a great gift to others and also
Speaker 3: to myself. To me, I want to learn how to
Speaker 3: feed myself. Number two, I knew that I'd be able
Speaker 3: to travel with it. So if I wanted to travel
Speaker 3: the world, I knew I'd be able to set up
Speaker 3: camp in pretty much any country that would take me.
Speaker 3: Because the cooking industry is an international industry where people
Speaker 3: travel around the world and take up residencies and it's
Speaker 3: one of those jobs where you can go anywhere. And
Speaker 3: number three, Naively, I thought I'd be able to surf
Speaker 3: in the day and work at night, until I realized
Speaker 3: that when you become an apprentice, you basically work all
Speaker 3: day all night. So that led us into open restaurants,
Speaker 3: learning to have a love creating a love for food,
Speaker 3: and then subsequently the journey up the ladder was owning
Speaker 3: great restaurants with my brother and our business partner's winning
Speaker 3: awards and there the spotlight was on us at the
Speaker 3: time with our Bondai restaurant, and then that led at
Speaker 3: the same time as the celebrity chef phenomenon led by
Speaker 3: Jamie Oliver and people like that into Australia, and then
Speaker 3: I was cast into a TV series and for twenty
Speaker 3: plus years I was on Australian TV screens of international
Speaker 3: TV screens, which then led me to face another fear,
Speaker 3: which was being seen and heard. They say the two
Speaker 3: greatest fears is death and then public speaking. So it
Speaker 3: allowed me to conquer that fear of that shy kid
Speaker 3: that had the adventure side of him, but still was
Speaker 3: very shy in relation to I don't feel worthy to
Speaker 3: be seen, to be heard. So that was another adventure
Speaker 3: that I faced head on until I got to the
Speaker 3: point of where I like to get to all of
Speaker 3: my endeavors of facing my fears and insecurities is get
Speaker 3: to a place of not only enjoyment, neutrality. So I'm
Speaker 3: happy to do it and I'm happy not to do it,
Speaker 3: if that makes sense. So whereas a lot of people
Speaker 3: can fall into the trap of, you know, if we
Speaker 3: talk about fame or celebrity, I want to be famous
Speaker 3: because I want to be famous, you know, whereas it
Speaker 3: was a different path for me. It was like, I'll
Speaker 3: go on this journey to confront my fears and I
Speaker 3: will get to the place of neutrality or contentment in
Speaker 3: that so that if it ever gets taken away, which
Speaker 3: it has, it's dissolved, I won't need I won't be
Speaker 3: upset that that is not my identity anymore, because it
Speaker 3: can be our careers, our aspirations, our dreams in life
Speaker 3: that we strive for, which is fantastic because that's that's
Speaker 3: sort of our blueprint, is to evolve and to grow.
Speaker 3: Sometimes the trap can be once you get there and
Speaker 3: if that no longer exists for whatever reason, you know
Speaker 3: that we lose ourselves to our situation.
Speaker 1: Did you like the limelight? Did you? Or did you
Speaker 1: rather not be in the lime later?
Speaker 3: It's such an interesting it's such a paradox, you know,
Speaker 3: you do when you don't. Yeah, And I don't want
Speaker 3: to be that black and white with it as well, because,
Speaker 3: as I said, the adventure for me, or the journey
Speaker 3: for me, was getting to be comfortable without any fear
Speaker 3: anti or trepidation about speaking in front of a thousand people,
Speaker 3: or being on a show that's going to be seen
Speaker 3: by a million people, without having self doubt or self
Speaker 3: consciousness of what will people think of me? You know
Speaker 3: when you because that's a big one for a lot
Speaker 3: of people is they're fearful of being judged by.
Speaker 4: Their peers or from strangers.
Speaker 3: So a lot of people choose not to do something
Speaker 3: because if they think that they are going to look
Speaker 3: stupid or be judged harshly. Now there's me, they'll hide
Speaker 3: away away from it, you know, for.
Speaker 5: The fear of failure, the fear of not being loved
Speaker 5: and not being liked.
Speaker 3: So so for me, that wasn't really the journey of
Speaker 3: because to this day, I've never really give a fuck
Speaker 3: what people think of me.
Speaker 1: You know.
Speaker 3: It's what I think of myself that matters. And everybody
Speaker 3: else is projection onto me or judgment of me, is
Speaker 3: their own fears, in securities, themselves playing out, you know.
Speaker 3: As you know, we're all mirrors for everybody else. What
Speaker 3: triggers us when we judge somebody else is the part
Speaker 3: of us that needs the work or the evolution or
Speaker 3: the growth for us to be able to get to
Speaker 3: the point where we just accept everybody for who they
Speaker 3: are without judgment, you know. And that's that's that's something
Speaker 3: I have been very conscious and aware of for quite
Speaker 3: a long time.
Speaker 2: So when you when you went into cook In and
Speaker 2: you became the chef, what was it like for you
Speaker 2: to open your first restaurant?
Speaker 1: Like, what was that feeling?
Speaker 3: It was my brother and his business Farta and my
Speaker 3: father had opened a restaurant and at the time, I
Speaker 3: was in my third year apprenticeship at another restaurant down
Speaker 3: in Melbourne, and they asked me to come along and
Speaker 3: help them out in the kitchen, and they already had
Speaker 3: a head chef and I was I think eighteen and
Speaker 3: a half nineteen years old at the time, and I
Speaker 3: jumped in.
Speaker 4: And after a couple of months, I actually said to.
Speaker 3: My bosses, which was my brother my dad, and I said,
Speaker 3: I said, I reckon, I can do a better job
Speaker 3: than the head chef that you've got on board, even
Speaker 3: though he was probably in his thirties and he wasn't
Speaker 3: doing a great job. He had some personal issues. At
Speaker 3: the time, I liked him, but I said, you know,
Speaker 3: if you give me the role, I will put in
Speaker 3: one hundred and fifty percent and let me show you
Speaker 3: what a well run kitchen be. Because I've always liked systems,
Speaker 3: I've liked organization, and in the kitchen and in the
Speaker 3: restaurant industry, you really need those strong foundations of systems
Speaker 3: and organizational techniques. And so I dove into that and
Speaker 3: eventually they gave me the green light, which I'm eternally
Speaker 3: grateful for to them to.
Speaker 4: Give me that opportunity.
Speaker 3: And then subsequently I became an equal shareholder in that
Speaker 3: first business, and we went on to open another five
Speaker 3: businesses together and we're in partnership for twenty years. But
Speaker 3: the feeling for that was again there was a sort
Speaker 3: of like, oh, fuck, this.
Speaker 6: Is now real, you know, because it's yours or it's ours,
Speaker 6: you know, because I had business partners and we're all
Speaker 6: striving to number one, create wonderful products, which is the
Speaker 6: food and the service of a cafe slash restaurant.
Speaker 3: Consistently, and our motto was always let's exceed the customers
Speaker 3: expectations if we can. And I've always held on too
Speaker 3: that that simple phrase, let's let's do our best to
Speaker 3: exceed our customers expectations. And I've carried that on to
Speaker 3: the documentaries the books that I've written. My wife and
Speaker 3: I run a wellness retreat up here over the last
Speaker 3: four years, and before every retreat, I'm always like, can
Speaker 3: I exceed expectations, even though I don't know what their
Speaker 3: expectations are, you know. So it always is this inner
Speaker 3: feeling of can I deliver more than is expected of me?
Speaker 3: And that's that's as simple as I can put it.
Speaker 2: So when you when you were the head chef, what
Speaker 2: what kind of chef would you be? That the jackal
Speaker 2: or the hide?
Speaker 3: Well, it's so interesting because one of the greatest challenges
Speaker 3: I had to overcome was I was one of the
Speaker 3: youngest in the kitchen and I was the boss, and
Speaker 3: so I would often be hiring more experienced chefs to
Speaker 3: me that were quite older. So I had to go
Speaker 3: through again one of those processes of growing and not
Speaker 3: succumbing to my insecurities and fears and doubts about you know,
Speaker 3: I'm a phony, I'm a fake, I shouldn't be here that,
Speaker 3: you know, You've got to work up the ladder to
Speaker 3: be able to garner respect, so which gave me more
Speaker 3: incentive and more drive to be as professional and as
Speaker 3: mature as I could at that age. So when I
Speaker 3: adopted that, when I got offered the opportunity into the
Speaker 3: business for the years prior when I was working for
Speaker 3: somebody else, you know, I was. I took a lot
Speaker 3: of recreational drugs in my seventeen eighteen nineteen years of
Speaker 3: age endeavor because it was rife in the hospitality industry, cannabis, LSD.
Speaker 5: Acid, it was just what the food was like. It
Speaker 5: was an interesting time.
Speaker 3: Very grateful to experience that as well, because obviously psychedelics
Speaker 3: I helped to open up our our ability to see more,
Speaker 3: you know, on many, many different levels. So I'm always
Speaker 3: grateful for those experience in my early days, even though
Speaker 3: I didn't really know what I was doing with certain
Speaker 3: psychedelics at the time, you know, I saw them as recreational,
Speaker 3: whereas nowadays I see them as very medicinal and very
Speaker 3: very powerful tools to elicit change if we choose to. So,
Speaker 3: when I was offered the opportunity to become a businessman,
Speaker 3: I came across a book called Awaken the Giant Within,
Speaker 3: written by Anthony Robbins. And I was nineteen at the time,
Speaker 3: and I read that and it was the first book
Speaker 3: about self empowerment, understanding our insecurities, our fears, how our
Speaker 3: belief systems created from a very young age, how we
Speaker 3: adopt our belief systems from either our parents or our
Speaker 3: culture or our education. And that was a huge turning.
Speaker 4: Point for me.
Speaker 3: So I devoured that book very quickly. I gave up alcohol,
Speaker 3: I gave up meat at the time, I gave up
Speaker 3: all drugs. I started meditation. I started to read as
Speaker 3: much as I could on entrepreneurial business books, as many
Speaker 3: books as I could on human development, on motivational speaking,
Speaker 3: on all of this stuff. So for a good three
Speaker 3: or four year period, I immersed myself into the works
Speaker 3: of Deepak choprah Wane. Day conversations with God, I was
Speaker 3: enrolling into spirituality courses when I could meditation courses, I
Speaker 3: was really on the I was like, if I'm going
Speaker 3: to work this hard eighty to one hundred hour weeks
Speaker 3: and I want this business to succeed with my business partners,
Speaker 3: I want to change the way that I was living,
Speaker 3: because that wouldn't I wouldn't be able to do both.
Speaker 3: I wouldn't be able to take the recreational drugs, getting
Speaker 3: drunk on the weekend, burning both the candles at both ends.
Speaker 3: I knew that one of them had to give. And
Speaker 3: this was a huge opportunity to go into business. So
Speaker 3: I focused on personal development, personal health, as much information
Speaker 3: as I could about the human body and mind and spirit.
Speaker 3: And so that has been a lifelong journey with its
Speaker 3: ebbs and flows and roundabouts and up some downs.
Speaker 4: And it's been such a beautiful journey.
Speaker 3: But yeah, grateful for all the experiences that have arisen
Speaker 3: from all the choices that either I've created or have
Speaker 3: been off to me.
Speaker 2: Whose idea was it to move like or push the
Speaker 2: brand of Hugos to King's Cross.
Speaker 3: So my brother and myself, after running our Melbourne restaurant
Speaker 3: for a few years, my brother wanted to open something
Speaker 3: up in Sydney and he found a site first in
Speaker 3: bomb Dai and we opened our first Hugos in Bomdai,
Speaker 3: which was a modern Australian restaurant and quite fancy food
Speaker 3: for the time, was model Australia.
Speaker 5: At the Hugo's days, we used.
Speaker 3: To like to throw a party at the end of
Speaker 3: the night all the time in bomb Dai people. We
Speaker 3: sort of became quite famous. It's sort of like in
Speaker 3: an underground way that not only did Hugos in Bombdai,
Speaker 3: I was a little fifty sixty seat restaurant have great food,
Speaker 3: but we used to like to party after hours too in.
Speaker 4: Our little bond season.
Speaker 3: So the natural evolution for that was can we open
Speaker 3: a bigger bar with great food, which became Hugo's Lounge
Speaker 3: in King's Cross. And you know, we used to be
Speaker 3: able to hold three four hundred people I think, I
Speaker 3: don't remember the exact numbers. That we had that for
Speaker 3: over a decade, I believe, and that became quite an
Speaker 3: institution for people. And then we opened up downstairs we
Speaker 3: have in a modern pizza borough as well, and then
Speaker 3: my brother and us opened Hugo's Manly, which is still
Speaker 3: going today. And I stepped away from the business after
Speaker 3: nineteen years about thirteen fourteen years ago, and all the
Speaker 3: businesses is very successful. Hugo's Manly is great. We still
Speaker 3: have the boys, still have the church sreet pantry down
Speaker 3: in Victoria, and we also used to do a lot
Speaker 3: of catering as well, Hugo's catering, which I love the
Speaker 3: most because if you're talking about adrenaline, setting up like
Speaker 3: a pop up kitchen for an event, for someone's wedding
Speaker 3: or anniversary or product law sure, whatever it may be,
Speaker 3: you know, talking about stress setting something up off site
Speaker 3: to cater for anywhere from fifty people to a thousand people,
Speaker 3: and people and it's a memorable occasion for people. You've
Speaker 3: got to be on your game, you know. And I
Speaker 3: loved the catering aspect to it because I got to
Speaker 3: you can play around with a lot more food than
Speaker 3: you can with your normal menu in a normal restaurant,
Speaker 3: because a lot of people when they go to a restaurant,
Speaker 3: they go there for certain dishes. So you can sort
Speaker 3: of be constrained a little bit by the amount of
Speaker 3: things that you change on the menu because you don't
Speaker 3: want to upset your customers because they go there for
Speaker 3: certain things, whereas with catering every event, you know, they'd
Speaker 3: have a different price point, they'd have a different theme.
Speaker 3: And so I got to play a lot in that
Speaker 3: world and I loved it. I loved it all, but
Speaker 3: the catering was always my favorite.
Speaker 2: When when you're going back to Hugo's Lounge and when
Speaker 2: you opened up, you were in a in a kind
Speaker 2: of era when you know, King's Cross was was booming.
Speaker 2: Was it difficult to open up a venue when no
Speaker 2: one really knew who used where.
Speaker 3: Well, we had a really beautiful I guess a loyal
Speaker 3: following from our Bondai restaurant. We're only small, but we
Speaker 3: created a name for ourselves, which yeah, people would come
Speaker 3: from interstate, Like before Bondai Iceberg's opened up, which is
Speaker 3: Morris's beautiful restaurant down there. There are only a couple
Speaker 3: of places ourselves and Sean's Panorama, which is which is
Speaker 3: still there at North Bondai. We're sort of the two
Speaker 3: places to go to in in Bondai at the time
Speaker 3: and then and there's some other good quality places too,
Speaker 3: But we for some reason, and I think it was
Speaker 3: out it was the package. We had a great location
Speaker 3: so you could see the beach, We had wonderful service
Speaker 3: or front of house, we had a wonderful kitchen team,
Speaker 3: and we're doing really good food. So we sort of
Speaker 3: had that package in a relaxed and casual environment. Because
Speaker 3: a lot of places that were often really good food,
Speaker 3: it felt quite sterile and it can feel a little
Speaker 3: bit sort of, you know, a little boring, whereas ours was.
Speaker 3: You know, our intention was always to have a fun,
Speaker 3: fun vibe and fun environment and my brother and the
Speaker 3: team were great at putting the right music, on setting
Speaker 3: the lighting just right, offering people the right type of
Speaker 3: service that would not alienate them. And the thing that
Speaker 3: happened to us is we started to attract the celebrity crowd,
Speaker 3: and not just you know, the Sydney social scene. We
Speaker 3: attracted the international celebrities. So when Matrix was getting filmed
Speaker 3: in Sydney, you know, Keanu Reeves would eat there very
Speaker 3: often a lot. When Star Wars was being filmed, Natalie
Speaker 3: Portman would be in there. When Royalty came through the country,
Speaker 3: they would go there. We had led Zeppelin, We had
Speaker 3: a cook for as many of the big names in
Speaker 3: the world than I can even remember. I don't even
Speaker 3: remember many of them any more. So when that people
Speaker 3: would be able to sit in a restaurant and have
Speaker 3: you know, Richard Branson city next them or whoever, it
Speaker 3: was quite.
Speaker 4: A unique.
Speaker 3: Casual vibe where people were rubbing shoulders with sort of
Speaker 3: you know, I don't like to judge people on their
Speaker 3: status or their celebrity, but a.
Speaker 4: Lot of people do.
Speaker 3: So that created a I guess a little bit of
Speaker 3: fascination for the Hugo's brand.
Speaker 4: So when we opened at Hugo's.
Speaker 3: Lounge and we had wonderful DJs like Sneaky Sound System
Speaker 3: and others, they used to play there, and so the
Speaker 3: vibe there was always like, oh, you're going to have
Speaker 3: a good night if you come to Hugo's Lounge and
Speaker 3: there's some good food on off it too. So again
Speaker 3: offering the package and in a quite a safe environment
Speaker 3: because the Cross sort of was renowned for being a
Speaker 3: little you know, it's had its checker past, it's had
Speaker 3: its colorful area, it's had its sort of dive area era,
Speaker 3: it's had its you know, explosion of sort of when
Speaker 3: we were there as well, and then it sort of
Speaker 3: fizzled off, and I think, from what I understand these days,
Speaker 3: it's it's starting, it's it's it's momentum back up again.
Speaker 2: You goes to me when I remember Hugoes, you goes
Speaker 2: have it was this. It was the sexy vibe. You
Speaker 2: had a sexy crowd all the time. It was it
Speaker 2: was you had the best crowd. You can't take that away.
Speaker 2: You had the best ground.
Speaker 4: It was fun.
Speaker 3: I mean I was working between the two venues, Bondai
Speaker 3: and King's Cross, and my focus was always on the food,
Speaker 3: and you know, I'd go out and party a little bit.
Speaker 3: But it definitely had a good vibe to it. You
Speaker 3: could just feel it in.
Speaker 4: The field.
Speaker 3: They're going to have a fun, safe time.
Speaker 4: And that's what we tried to what's what we provided.
Speaker 2: I'll tell you a story that before I started working
Speaker 2: in King's Cross, I used to go up there a
Speaker 2: lot and I could never get into Hugo's Hugos Launcher,
Speaker 2: could never get in. Every time I walked up the stairs,
Speaker 2: they just said private, private party, not on the guest list.
Speaker 2: And this time I just thought, you know what I'm
Speaker 2: going to get in this week. I'm going to get in,
Speaker 2: so I rang ahead, and this is a true story.
Speaker 2: I rang ahead and I had about maybe nine of
Speaker 2: my mates, and I rang and said, listen, this is
Speaker 2: such and such from Liverpool Football Club in the UK.
Speaker 2: We're all out on tour at the moment and we
Speaker 2: want to come to your venue to bring the players
Speaker 2: after a training session and they're on tour over here.
Speaker 2: This is how many of yous are there? And I says,
Speaker 2: there's nine of us. I said who are you and
Speaker 2: I said Robbie Fowler and they said Robbie Fowler. I said, yes,
Speaker 2: I'm a well known soccer player. I'm just trying to
Speaker 2: organize this for all the players. Yes, no worries, we
Speaker 2: will see you later. Uh mister Fowler. I turned up,
Speaker 2: I know where to a lie. I walked up the stairs.
Speaker 2: I said, I've called up forward. My name is Robbie Fowler.
Speaker 2: They said, oh, yes, we know you do. We've got
Speaker 2: a table ready for you where all the players are
Speaker 2: coming in this. I named all these players who played
Speaker 2: in the in the in the Premier League, but they
Speaker 2: went then players and that's the only way I got in.
Speaker 2: That's the first time I ever felt I stepped foot
Speaker 2: into Hugo land.
Speaker 3: Where there's will, there's away, you know, and again talking about.
Speaker 5: I'm going to bring that into reality.
Speaker 2: But five years later, when I started working in the Cross,
Speaker 2: I came across the door host and I.
Speaker 1: Just went, I hope he doesn't remember what I did.
Speaker 1: He needs to know now that I'm Neil Cummings. I'm
Speaker 1: not Robbie Fowler. So but he never never recognized me.
Speaker 1: But yeah, that's a true story.
Speaker 3: Though I heard a few people used to have trouble
Speaker 3: getting in there, and I don't even in my mates.
Speaker 3: I just say, if you book a table for the
Speaker 3: restaurant and have a meal and just stay, stay on,
Speaker 3: you know.
Speaker 4: But yeah, it was.
Speaker 3: It was a beautiful fun time and yeah, I hate
Speaker 3: cred some great memories there.
Speaker 4: That's sure.
Speaker 2: You've now got out the industry. And then twenty ten
Speaker 2: you stay, you get the chance to become a TV chef.
Speaker 4: Hmm, yeah, how was that?
Speaker 1: How was how did that come about?
Speaker 3: Yeah, we're just recapping what I said before. So when
Speaker 3: Hugos gained popularity, the celebrity chef phenomenon kicked off in
Speaker 3: the UK with Jamie Oliver and Nigella Lawson and Ainsley
Speaker 3: Harriet and some of these old school names Gordon Ramsey
Speaker 3: and so when when there's a wave of something that
Speaker 3: ripples through, you know, other other territory in Australia, the
Speaker 3: TV landscape was like, we need to capitalize and create
Speaker 3: our own version of the celebrity chef format teaching people
Speaker 3: these types of recipes. So I was asked to audition
Speaker 3: and I turned it down first because that was my
Speaker 3: greatest fear, was being seen. I loved being in the
Speaker 3: kitchen because I was sort of hidden behind there and
Speaker 3: my brother and business partners they were front of house,
Speaker 3: so they liked the game of showmanship, whereas I didn't.
Speaker 4: Like the game of showmanship at that time.
Speaker 3: So I turned them down, and then a week or
Speaker 3: two later they called me back and said, look, we
Speaker 3: really would like you to audition. And generally i'd known
Speaker 3: enough through my earlier work of some of these sort
Speaker 3: of spiritual self help, motivational empowerment sort of books that
Speaker 3: I read and workshops that i'd done that when something
Speaker 3: knocks on your door twice for the same thing, that's
Speaker 3: usually a pretty fucking good sign that there's a path
Speaker 3: here for you to you know, at least open the
Speaker 3: door and have a look in and experience and if
Speaker 3: you don't like it, then at least you've experienced it.
Speaker 3: Whereas I was at that point was I don't even
Speaker 3: want to experience and I'm too scared to experience that.
Speaker 3: So when they called me back the second time, I was, fuck, okay,
Speaker 3: I'll go do the audition just to show up for
Speaker 3: myself so I can at least say that I've done it.
Speaker 3: And then lo and behold, I did the audition, and
Speaker 3: then then I got the job, and then I was like, oh, fuck,
Speaker 3: but this.
Speaker 5: Is going to become real very very soon.
Speaker 3: And I was, without a word of allied, the worst
Speaker 3: TV presenter that.
Speaker 4: I have ever seen.
Speaker 3: So that was that was very humbling to watch yourself
Speaker 3: back and know how terrible.
Speaker 4: You are at something.
Speaker 3: But what gave me the strength to persevere with that
Speaker 3: that was going back to when I started cooking and
Speaker 3: starting surfing and starting other projects for the very first time,
Speaker 3: and knowing how bad I was. But then you get
Speaker 3: these huge growth spurts when we try something new. So
Speaker 3: I knew that all I needed to do was persevere
Speaker 3: at this and give it my all and just go
Speaker 3: in there and focus and my goal, as I said, earlier.
Speaker 3: My goal was to get to the point where I
Speaker 3: wouldn't be self conscious or fearful or scared or insecure
Speaker 3: in any environment where I had to be seen public speaking.
Speaker 3: And I remember I've been on doing TV. It was
Speaker 3: only very I was doing like seven or ten episodes
Speaker 3: a year at the start, so I wasn't it wasn't
Speaker 3: full time.
Speaker 4: It was just very part time, very casual. I ended
Speaker 4: up doing full time sort of.
Speaker 3: About seven or eight or ten years into my TV.
Speaker 4: Timeline.
Speaker 3: But I remember I did an event in La, just
Speaker 3: a cooking event called get a La, and I was
Speaker 3: the celebrity chef doing food for a thousand ossies that
Speaker 3: were celebrating Australian celebrities and businesses.
Speaker 4: It was part of Quanscious back then, and.
Speaker 3: Richard Wilkins was the MC and I was behind backstage.
Speaker 3: They were about to bring me out to talk about
Speaker 3: the menu in front of a thousand people or six
Speaker 3: hundred by down even know how many people. There was
Speaker 3: a lot of fucking people and toity toity type people,
Speaker 3: you know, and I was shit scared. I asked Richard.
Speaker 3: Only met Richard that day, I think it was, And
Speaker 3: I said, do you get scared, mate, like going out
Speaker 3: on stage. You've been doing this for twenty thirty years.
Speaker 3: He goes, yeah, I still get nervous. And when he
Speaker 3: said that, I was like, fuck, I do want I
Speaker 3: do not want to be nervous when I've been doing
Speaker 3: this for thirty years. So that that changed that that
Speaker 3: one thing that he said that he gets nervous. I
Speaker 3: was like, no, I am not going to be nervous
Speaker 3: when I'm your age and if I'm still asked to
Speaker 3: do this, I will conquer this as quickly as I can.
Speaker 3: And I got to that point where I conquered that
Speaker 3: fear and put myself into situations where I had to
Speaker 3: get to that point of complete comfort no matter what.
Speaker 3: And you know, I continue to put myself in those situations.
Speaker 3: I remember when when COVID happened, I had a call
Speaker 3: from sixty Minutes because they were talking about they wanted
Speaker 3: to do an episode about COVID conspiracies right at the start,
Speaker 3: even before the vaccines were brought out. And you know,
Speaker 3: I was like, okay, well, if you think you have
Speaker 3: conquered this fear of being judged and seen, you know,
Speaker 3: and you go on sixty Minutes and sit across from
Speaker 3: somebody that you know is going to do a hatchet
Speaker 3: job on you and make you out to be a
Speaker 3: crazy person in the face of the Australian public. And
Speaker 3: I'm willing to do that to test myself because and
Speaker 3: I loved it. You know, I enjoyed that experience because
Speaker 3: in my perception, I was the comfortable one in that.
Speaker 3: It's not so much thriving, it's it's the experience of
Speaker 3: can I be comfortable in this experience? And I have
Speaker 3: to say I was very comfortable in that experience, which
Speaker 3: again prove to me that I am at that point
Speaker 3: and I'd be very comfortable in front of anybody interviewing
Speaker 3: me on any topic at any time with no preparation,
Speaker 3: even if it was to do a hatchet job on
Speaker 3: me and paint me in a in a poor light
Speaker 3: for their agenda, you know, because none of that can
Speaker 3: hurt me, None of the lines that they've spin out
Speaker 3: there and in the media world can can hurt me
Speaker 3: in any way, shape or form, you know, because all
Speaker 3: it does is show the game for what it is.
Speaker 4: You know, people that.
Speaker 2: Lie, do you think because I have my opinion, you
Speaker 2: have your opinion. Everyone's free of speech. Do you think
Speaker 2: that's why everyone hounded you at a certain time when
Speaker 2: you did come forward and you just wanted to talk
Speaker 2: it up or how you felt, like back in twenty
Speaker 2: seventeen and you've done that documentary on Netflix for that
Speaker 2: magic pill, you know, and everyone just went on your
Speaker 2: case for it, and it's like, what the fuck, like,
Speaker 2: just leave them alone, you know what I mean? Like,
Speaker 2: it's just do you think you just got hounded?
Speaker 3: The simplest way to paint the picture for the hounding,
Speaker 3: as you call it, and this is this is factual
Speaker 3: soronic illness in the Western world is diet and lifestyle
Speaker 3: related eighty percent, right, And a lot of people would
Speaker 3: have you believe that it's you have to work out
Speaker 3: and run marathons and be fit to change that, right,
Speaker 3: like shows like The Biggest Loser and all of this
Speaker 3: type of brainwashing that's out there about it. And I'm
Speaker 3: not saying physical activity isn't important, but diet trumps physical
Speaker 3: activity one hundred times. So if we can if we
Speaker 3: change our diet, what into a species specific diet one
Speaker 3: that or an anti inflammatory diet, right, because most people
Speaker 3: are inflamed. That's where the eighty percent of chronic illness
Speaker 3: comes from from inflammation, So how do we get rid
Speaker 3: of the inflammation in the body. The inflammation is generally
Speaker 3: caused ninety nine percent in my opinion, through the diet
Speaker 3: choices and the drinks that we consume into our bodies.
Speaker 4: Right.
Speaker 3: The great thing about when you change your diet, you
Speaker 3: will have more energy and vitality to play the things
Speaker 3: that you want to pla and do the movements or
Speaker 3: the exercises that bring you joy instead of killing yourself
Speaker 3: stressing your body in the gym doing a workout, that
Speaker 3: is going to create more inflammation in the body. Right,
Speaker 3: And that's not a blanket statement. It's just some people
Speaker 3: put a lot of stress on their body and that
Speaker 3: causes inflammation on it too. So the easiest, the lowest
Speaker 3: hanging fruit part in the palm is understand what fuels
Speaker 3: your body the best and then adopt that if you
Speaker 3: want to improve your health. So if eighty percent of
Speaker 3: chronic illness can be eliminated, reversed, stopped by diet choices,
Speaker 3: could you imagine what would happen if the hospital system
Speaker 3: had eighty percent less patients in it starting next year?
Speaker 3: What would happen to the doctor's GPS specialist if eight
Speaker 3: out of ten people no longer needed to see them
Speaker 3: as often as they see them because they're not getting
Speaker 3: fucking sick. Now, think about this on a bigger scale.
Speaker 3: What would happen to the pharmaceutical industry if they lost
Speaker 3: eighty percent of their clients within the space of a year.
Speaker 3: Now we expand that out into the mainstream media around
Speaker 3: the world. What would happen if eighty percent of their
Speaker 3: revenue disappeared because multinational food companies are no longer have
Speaker 3: the money to advertise because nobody's buying their ship, or
Speaker 3: the pharmaceutical companies in different parts of the world are
Speaker 3: advertising their products into online or print or digital formats.
Speaker 3: Then we expand that out a little bit more into
Speaker 3: the mainstream media, will be that it's already fucking dying anyway.
Speaker 3: We're seeing, you know, the TV networks all around the world,
Speaker 3: they're losing viewers because they're not reporting the news. That's
Speaker 3: why Joe Rogan, Tucker Kulsen, They're actually talking about.
Speaker 4: Important stuff and not just fucking propaganda.
Speaker 3: So then expand that out next to the agricultural companies
Speaker 3: that poison the soils and poison the animals and poison
Speaker 3: the foods that we eat. Because people would demand and
Speaker 3: shift to organic, seasonal, regenerally, farm holistically, I can create
Speaker 3: raised to all this sort of stuff that no longer
Speaker 3: requires their toxic inputs. Now, what would happen then, Because
Speaker 3: that's going to heal the planet as well, heal the soils.
Speaker 4: People are going to get healthier. What would happen then.
Speaker 3: To the lobbyists that lobby the government. The government system
Speaker 3: would fucking change. The lobbyists would no longer be around
Speaker 3: the whole landscape of the system that most of us
Speaker 3: are blind to or ignorant of. It would all collapse
Speaker 3: within the space a year or two. If people just
Speaker 3: change their diet, en mass, everything would fucking change everything
Speaker 3: that this system. You have to understand, like the medical
Speaker 3: system fantastic for trauma, are fantastic. And I've always said
Speaker 3: modern medicine ancient wisdom, natural wisdom, or natural therapies hand
Speaker 3: in hand, you know, so the point where if you're
Speaker 3: eating well, you probably don't even need natural therapies or
Speaker 3: modern medicine except if you get hit by a car
Speaker 3: or bitten by a shark or something life threatening. You know,
Speaker 3: they're great fucking doctors are great at that.
Speaker 4: Sort of shit.
Speaker 3: Sometimes I surge you, they're great at that sort of stuff.
Speaker 3: And the technical advances in medicine fantastic. Bring it on.
Speaker 3: Let's create using it, you know, our minds to create things.
Speaker 4: That are better for us.
Speaker 3: But if you look around at the Western world at
Speaker 3: the moment, you cannot say that we're a healthy fucking
Speaker 3: species with all the technological advancements in science that we have.
Speaker 3: So the hounding is because I had two million followers,
Speaker 3: which were mainly in Australia, which is nearly ten percent
Speaker 3: of the population, that were sharing my information about improving
Speaker 3: health through dietary principles, and then COVID came wrong and
Speaker 3: I was just like, hey, you know, there's corruption already
Speaker 3: in the dietary bodies around the Western nations of food science.
Speaker 3: We outlined that with our movie. We showed how science
Speaker 3: can be bought. COVID came around, and hey, this is
Speaker 3: just another version of another corruption of science. Be very
Speaker 3: very careful about the information that has been pushed out.
Speaker 3: My advice is to wait to research. You know, where
Speaker 3: is the information about masking come from? You know, every
Speaker 3: doctor that I spoke to said it doesn't work, so
Speaker 3: mask somebody. Social distancing. Everybody was told to stand six
Speaker 3: feet away from each other, you know, and subsequently, what
Speaker 3: do we know now four years later, even though most
Speaker 3: good doctors knew four years ago it was a made
Speaker 3: up fucking concept that has no merit in whatsoever in
Speaker 3: science whatsoever. Yet people would see a fucking line six
Speaker 3: fucking feet away saying get away from me. We found
Speaker 3: out that the safe and effective vaccines were not safe,
Speaker 3: not effective for everybody. They weren't safe for everybody, but
Speaker 3: they definitely weren't effective for anybody. All that bad information
Speaker 3: has come out now, you know, and nobody can debate
Speaker 3: it anymore because there's been peer review.
Speaker 4: Studies that have all fucking come out. You know.
Speaker 3: It's and the next thing that's going to happen, Bobby
Speaker 3: Kennedy juniors in there.
Speaker 4: Doctor uh.
Speaker 3: They just appointed a new doctor jo At, a charitie
Speaker 3: for the National Institutes of Health in the United States.
Speaker 3: Donald Trump just appointed him, you know who. These two
Speaker 3: were outspoken about the whole COVID nonsense. We are going
Speaker 3: to see over the next four years the absolute truth
Speaker 3: starting to filter out. And what is that going to do?
Speaker 4: Then?
Speaker 3: It's going to potentially snap people out of that state
Speaker 3: to be more curious instead of just trusting the talking
Speaker 3: heads that said you must do this to be safe,
Speaker 3: because there are a lot of us that didn't do that.
Speaker 3: And I don't judge anybody for taking it or not
Speaker 3: taking it, or standing six feet away from anyone else
Speaker 3: putting a mask.
Speaker 4: On like you do.
Speaker 3: You right, but understand that it was all a fucking lie.
Speaker 3: It was all a lot and it still is. So
Speaker 3: that the next time this comes around or something of
Speaker 3: this nature where you have these experts coming in to
Speaker 3: tell you to do something, and it could be something
Speaker 3: to do with climate change, it could have something to
Speaker 3: do with another virus, it could have something to do
Speaker 3: with a cyber attack or this that who knows. You know,
Speaker 3: you know they're probably thinking of something because they thought
Speaker 3: of this to start with, that you might be more
Speaker 3: curious next time and go, you know what, maybe maybe
Speaker 3: I'll investigate this a bit further, and maybe I'll turn
Speaker 3: on the Joe Rogan or the Tucker or the Neil
Speaker 3: or the Pete or the whoever's out there that is
Speaker 3: sharing some information that is the opposite from what these
Speaker 3: other people are sharing because they've I think they've shot
Speaker 3: themselves in the foot, to be honest with you, and
Speaker 3: I celebrate them for it.
Speaker 2: Because I only only because, like I remember when it
Speaker 2: all came out, and I like, it wasn't just that you.
Speaker 1: Were to me. I felt like you were just targeted.
Speaker 2: They terminated your contract with the TV, and I thought,
Speaker 2: this is harsh, you know what I mean?
Speaker 1: Like it.
Speaker 2: You know they all you did was say your view
Speaker 2: and what you believed in, and then it was like
Speaker 2: that everyone just went onto you.
Speaker 1: It was just like fucking hell, just leave alone.
Speaker 3: Oh well, well, they created this story that I was
Speaker 3: in the Nazi that I shared a the a Nazi sign,
Speaker 3: which I did, but I was what was that It
Speaker 3: was a black black son on a caterpillar and I
Speaker 3: just saw the Donald Trump hat and I thought it
Speaker 3: was a funny fucking thing. I had no idea as
Speaker 3: a fucking neo Nazi sign. I didn't even know what
Speaker 3: Nasi was at the time. But you know, that was
Speaker 3: the one thing that they it was like got him. Yeah,
Speaker 3: fucking we've been waiting for this moment. You know, now
Speaker 3: we can bring out the whole the Nazi, white supremacist,
Speaker 3: fucking we've got him now, you know, we're going to
Speaker 3: use this and pressure all of his business partners and
Speaker 3: pressure anyone that that you cannot be associated with this
Speaker 3: man anymore because and just for the record, I'm not
Speaker 3: a neo Nazi. I never have been, never now it
Speaker 3: will be. I love all cultures, I love all cuisines.
Speaker 3: I respect everybody, every race and like and anybody that
Speaker 3: knows the work that I do. Every cookbook that I've
Speaker 3: ever released celebrates food from all different cultures, including the
Speaker 3: Jewish culture, and my documentary is celebrate indigenous cultures from
Speaker 3: all around the world. So on one part, it's so
Speaker 3: ridiculous that people fell for that. Yeah, like, so ridiculous
Speaker 3: that that could have that anybody could ever considered that
Speaker 3: I would be a neo Nazi. Like, it's just it's
Speaker 3: beyond ridiculous.
Speaker 2: Well, even even from that though, retailers and your even
Speaker 2: your publishers abandoned you.
Speaker 4: You know what I mean, Oh yeah, because they got.
Speaker 1: Shouldn't they believed in you and know what you are
Speaker 1: as a person because they be with you for so long.
Speaker 3: Well, I think fear comes up for a lot of people, right,
Speaker 3: and and I I respect the decision to do what
Speaker 3: they did because they running a business, want to protect
Speaker 3: their brand and their their integrity right and to have that.
Speaker 3: It was a coordinated attack, mate. It wasn't just fucking
Speaker 3: out of the blue. This was a coordinated attack because
Speaker 3: within the space of twenty four hours, the fifteen business
Speaker 3: partners I was involved with all pretty much publicly denounced me.
Speaker 3: For that to happen, it has to be a coordinated
Speaker 3: effort from some part party, and I don't know who
Speaker 3: or what. But it wasn't like Pete fucked up, right,
Speaker 3: It was like Pete fucked up, and let's go, let's
Speaker 3: let's let's put the attack dogs onto this to to
Speaker 3: dissuade anybody else that may want to stand up against
Speaker 3: the vaccine, All this, that and the other that. This
Speaker 3: is what we can do to somebody. So be good
Speaker 3: boys and girls and just fucking go along with the engender.
Speaker 3: Don't stick your head up even if you want to
Speaker 3: speak out, because we will destroy financially destroy you. And
Speaker 3: for me, it was just like fucking. I was like sweet,
Speaker 3: like cool. Can I adapt to losing all that income?
Speaker 3: Can I adapt to being known as a neo nazi
Speaker 3: by the media? Can I adapt and be content and
Speaker 3: neutral to this experience that's happening now. Like again, drawing
Speaker 3: on those sort of difficult challenges that I've had in
Speaker 3: the past, Can I walk with integrity while there's this
Speaker 3: public persona out there of your your fucking the racist.
Speaker 2: My next question would be to you, do you regret
Speaker 2: that now or you don't?
Speaker 5: Never?
Speaker 3: No, I hold no regrets at all, never will, never have,
Speaker 3: never will never have, never will That's that's that's my
Speaker 3: that's my belief.
Speaker 1: But you know, from all you know, from all this,
Speaker 1: as all your friends, from all like.
Speaker 2: I don't know how close you were to people that
Speaker 2: you worked with on the TV shows, not like that,
Speaker 2: but you know close friends. Have they stuck by you
Speaker 2: for all this or some of them gone? You know,
Speaker 2: Oh my god, Pete, what are you doing? And then
Speaker 2: they've just distanced themselves from you.
Speaker 4: Well, I think you know.
Speaker 3: All through life, we we go through different transitional periods
Speaker 3: of who we hang out with and who we associate with.
Speaker 3: And you know, from child to you from very young
Speaker 3: through the kindergarten, the primary school and high school. And
Speaker 3: like my daughters, I'm just finished high school two years
Speaker 3: ago and once finished a year ago. And the one
Speaker 3: from two years ago, you're still hanging out with any
Speaker 3: of your high school mates, Like, because I don't hang
Speaker 3: out with any of my high school mates. And my
Speaker 3: daughters has just finished school, she was just up at school,
Speaker 3: is at for Byron up until yesterday or the day before.
Speaker 3: She's right in that mix of hanging with the high
Speaker 3: school mates because they were a tribe, right. And it's interesting.
Speaker 3: I'm sure you can look back on your life and
Speaker 3: see these different transitional periods of I didn't think I'd
Speaker 3: have any other mates than I did right now, and
Speaker 3: then five ten years later you're like, I don't really
Speaker 3: hang out with too many of those people that I
Speaker 3: was hanging out with because they're married, they've moved overseas
Speaker 3: or into state or this that, or they've got a
Speaker 3: job here and they're busy. So things are always in flux.
Speaker 3: And to answer your question back to speaking out, I've
Speaker 3: always been in flux and in in transition, going through
Speaker 3: life changing relationships and this, that and the other as
Speaker 3: you can, as we will do so I never hold on.
Speaker 3: One thing I've learned which may resonate with you, is
Speaker 3: learning to have and it's a big one. Learning to
Speaker 3: have a detachment from things. As one of the earliest
Speaker 3: learnings and that I took on board is can we
Speaker 3: get to a place of emotional and physical detachment from things, places, possessions, relationships,
Speaker 3: desires once where sometimes when we attach ourselves to either
Speaker 3: a business or a property where we live, or a
Speaker 3: geographical location, or a partner or a lover or our children,
Speaker 3: we don't want to let that go because that keeps
Speaker 3: us safe.
Speaker 4: Right.
Speaker 3: One of the most freeing things I've learned is it
Speaker 3: doesn't mean you don't love those people and conditionally, because
Speaker 3: it actually creates a much more loving relationship where you
Speaker 3: love people unconditionally, but you are one hundred percent free
Speaker 3: at all times because you're not tied down or fearful
Speaker 3: of losing something.
Speaker 4: And so.
Speaker 3: The way that I navigate through life is I'm open
Speaker 3: to all as it comes and as it goes. So
Speaker 3: to answer your question, I never really have these these
Speaker 3: sort of friendships that I'm needy with.
Speaker 4: You know and support me.
Speaker 3: I'm going through something really difficult.
Speaker 4: Are you there for me?
Speaker 3: Because I'm not going through something difficult because it's my journey.
Speaker 3: So people come in and out of my life and
Speaker 3: I'm grateful for all the friendships that I've ever had
Speaker 3: and all the friendships that I will create and into
Speaker 3: the future too. And I'm quite quite I'm quite a
Speaker 3: you ask any of my mates. I'm very happy by
Speaker 3: being by myself. You know, I live quite a hermit life,
Speaker 3: me and my wife. And even if I wasn't with
Speaker 3: my wife, I probably live a very hermetic life or
Speaker 3: solitary life. Like I enjoy the company of myself, I
Speaker 3: enjoy the company of others as well equally, but I don't.
Speaker 3: I'm not fearful of being by myself. So that's along
Speaker 3: with an answer to your question about Yeah, I've made
Speaker 3: with many of many of the people that I used
Speaker 3: to work with and associated with. But at the same time,
Speaker 3: I have very dear friends that I'll see once every
Speaker 3: few years. And that's that's the type of person I
Speaker 3: am and they are as well.
Speaker 4: It's like we just pick up where we left off.
Speaker 1: Watch describe describe you one word.
Speaker 3: Curious, curious, It would be one word and.
Speaker 4: Open. I reckon open and curious. Life is.
Speaker 3: I've sat with the most powerful psychedelic on the planet
Speaker 3: is known as.
Speaker 4: The molech.
Speaker 3: The molecule is called five meo d MT. It's not
Speaker 3: d MT. It's a stronger molecule called five meo DMT,
Speaker 3: and it's found in the Sonoran Desert toad. And it's
Speaker 3: the stronger psychedelic because most psychedelics are nearly all of
Speaker 3: the psychedelics that are out there or intheagens as are
Speaker 3: also known in theagens meant to awaken the divine within.
Speaker 3: And I'm not religious in any way, shape or form,
Speaker 3: nor am I spiritual if there's a definition for that.
Speaker 3: But so five meo DMT comes from Buffo avarius, which
Speaker 3: is a type of toad that's found in the Sonoran
Speaker 3: Desert from I think Arizona through California into Mexico. And
Speaker 3: what this psychedelic offers and teachers is, I'll go back,
Speaker 3: So all the other psychedelics, when you ingest them, yours
Speaker 3: know that Pete just took a psychedelic and is going
Speaker 3: on a psychedelic ceremonial journey. Whereas this one psychedelic it
Speaker 3: offers us when we take it, is it over like
Speaker 3: the science of it. It overwhelms our identity of who
Speaker 3: we are, who we think we are, which is its gift,
Speaker 3: and it's terrifying for people because you go through a
Speaker 3: death process, because the whole notion of who you think
Speaker 3: you are.
Speaker 4: Dies, it dissolves, it goes.
Speaker 3: They call it egoic death or ego death, and it's
Speaker 3: highly rewarding and highly challenging, and I'm not recommending it
Speaker 3: for anybody. I'm not recommending the use of psychedelics. There's
Speaker 3: a lot of research out there, and there's more research
Speaker 3: that's going on clinical trials all around the world to
Speaker 3: show the potential benefits of psychedelics. Ancient cultures and indigenous
Speaker 3: cultures have used psychedelics for tens of thousands, if not
Speaker 3: millennia of years, so for a freaking long time as
Speaker 3: part of a lot of different cultures around the world.
Speaker 4: But so the pharmer A DMT, what it offers us.
Speaker 3: Is an opportunity to go through our own death before
Speaker 3: we have our death, and to experience what that's like
Speaker 3: and what it taught me. Anyway, and there's a beautiful
Speaker 3: book called Being Human by Martin Ball if anyone's interested
Speaker 3: in learning more about this, and I've interviewed him on
Speaker 3: my podcast many times, and other psychoouts out there, and
Speaker 3: what it teaches us is that This is very much
Speaker 3: like the dream state. This human experience that where you
Speaker 3: and I are in at the moment and everybody is
Speaker 3: in at the moment, is like.
Speaker 4: A dream state.
Speaker 3: And the actually absolute truth is that there is no eye.
Speaker 3: It's where we are all and we're eternal and we're infinite.
Speaker 3: There's no death, there's no birth, no death, no beginning,
Speaker 3: no ending. It's just pure consciousness that's forever and ever
Speaker 3: and ever and ever. And that's pretty woo woo. But
Speaker 3: once you experience it, you'll never forget it, right, And
Speaker 3: that's the true nature of who we are, true nature
Speaker 3: of reality, not the individual eye, but the all the everything.
Speaker 3: And in that experience you get to it. You have
Speaker 3: the experience of you get to experience everything that ever
Speaker 3: has been and everything that will be, in every possible
Speaker 3: permutation of possibility. And when we are back into this
Speaker 3: stream state of Pete and Neil going about our day
Speaker 3: to day lives, we can tap into that infinite possibility realm,
Speaker 3: which is what I was talking about at the start
Speaker 3: of the program, about the creation of our thoughts or
Speaker 3: dreams or into manifestation. This is this is our superpower.
Speaker 3: As I said at the start, this is what we're
Speaker 3: here to do is to create a.
Speaker 4: More beautiful world for ourselves.
Speaker 3: That's what we're here to do. Whatever it is that
Speaker 3: you want to do, if you can think that, you
Speaker 3: can probably create it. You might not have all the
Speaker 3: pieces just yet, but you know that's we're here to create,
Speaker 3: We're here to dream, We're.
Speaker 4: Here to do that. And so.
Speaker 3: The five D M T Journey teaches us that that
Speaker 3: there is nothing to be fearful of, and that's that's
Speaker 3: what it taught me. And to live without fear is
Speaker 3: such a Living without fear doesn't mean I'm going to
Speaker 3: crawl up onto my roof and jump off and think
Speaker 3: I can survive, you know.
Speaker 4: Like fly. You know, that's not what that is about.
Speaker 3: What it has given me is is the most beautiful
Speaker 3: appreciation of this blink of an eye lifetime that we're
Speaker 3: experiencing now that feels like a long time, which has
Speaker 3: given me a.
Speaker 4: Greater appreciation and.
Speaker 3: Respect that I want to be here for as long
Speaker 3: as possible if I can. But if I have an
Speaker 3: accident tomorrow I get eaten by shark. Wow, what a
Speaker 3: fucking trip it's been anyway, And I know what's on
Speaker 3: the other side. Of that, which is everything anyway. So
Speaker 3: I guess so to live without fear is a beautiful
Speaker 3: place to be. If well, that's that's what I like
Speaker 3: to do. And if I if I still have fears
Speaker 3: that arise, then I like to challenge myself and face
Speaker 3: them and go through them.
Speaker 1: It's been a very interesting talk with you, Pete.
Speaker 4: Thank you, brother.
Speaker 1: I'd love to I've enjoyed it and I'm glad.
Speaker 2: I'm glad that was very persistent in trying to get
Speaker 2: you on.
Speaker 3: I'm grateful for your persistence and thank you to everybody
Speaker 3: for persevering today. However, you want to get back on
Speaker 3: and talk about food, be happy to come back right
Speaker 3: and talk about some recipes and the real life stuff
Speaker 3: you taste and smell. But I really appreciate you, thank
Speaker 3: you for giving me the opportunity to have this this chat.
Speaker 4: And I just want to tell.
Speaker 3: Everybody that I love you all and we were all loved,
Speaker 3: and thank you so much.
Speaker 4: M