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Speaker 1: Hello, and welcome to Save for production of iHeart Radio.

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Speaker 1: I'm Annie Reese and I'm.

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Speaker 2: Lauren Volga bum and today we have our final final

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Speaker 2: interview for you from the WIN Las Vegas.

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Speaker 1: Yes, because if you've listened to our other interviews from

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Speaker 1: the WIN Las Vegas, they sponsored us to fly out

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Speaker 1: and to talk to some amazing people and to record

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Speaker 1: from there a very fancy podcast studios.

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Speaker 3: Yeah.

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Speaker 2: Yeah, the resort built a podcast studio along with the

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Speaker 2: folks from Blue Wires Studios and invited us to come

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Speaker 2: interview a bunch of the humans who run their food

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Speaker 2: and beverage programs there, which are robust programs.

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Speaker 4: Yes, they are.

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Speaker 1: I mean, if you've been to Vegas, you know what

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Speaker 1: we're talking about. I imagine if you haven't been to Vegas,

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Speaker 1: you just like know something about Vegas. You know what

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Speaker 1: we're talking about. Yeah, resort level all the time, good food.

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Speaker 3: Yeah.

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Speaker 2: Yeah. I think that one of the and I think

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Speaker 2: that we heard from a lot of these people was like,

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Speaker 2: you know, like it's not there's this idea in Vegas

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Speaker 2: that's kind of quantity over quality perhaps, but in the

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Speaker 2: past five to ten years, the new kind of thing

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Speaker 2: that all of these resorts are trying to what up

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Speaker 2: each other about is the food and drink and make

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Speaker 2: it really really cool, like like really interesting fun stuff

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Speaker 2: that they're doing. They did sponsor the trip out there, right,

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Speaker 2: They you know, set us up at the resort, gave

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Speaker 2: us a per diem, so there was a certain amount

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Speaker 2: of bias there. But we had again, such a fabulous

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Speaker 2: time we did, and super producer Andrew came with us. Yeah,

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Speaker 2: and we shared a lot of amazing meals and experiences together.

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Speaker 2: And truly, like everyone we talked to was really kind

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Speaker 2: with their time. I'm impressive.

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Speaker 1: And also I really appreciated how much they talked up

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Speaker 1: everyone else that they worked with.

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Speaker 3: Yeah.

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Speaker 2: Yeah, oh it was so it was so sweet and

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Speaker 2: so okay, this this interview is going to be with

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Speaker 2: Chef Jen Yee, who is the executive pastry chef for

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Speaker 2: the resort, and it was so sweet. We went we

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Speaker 2: went back to Kasaplia to visit Chef Sarah, who you

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Speaker 2: heard from if you listened to our previous interview with her,

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Speaker 2: and once she heard that we had talked to Gen,

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Speaker 2: she was like, oh, Jenn is the best, Like let

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Speaker 2: me like nerd out about everything that's going on in

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Speaker 2: her kitchen.

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Speaker 4: I was like, what, this is so sweet.

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Speaker 1: Yes, and I believe I'm not sure if it's in

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Speaker 1: the actual interview, but we talked to Chef Jen about

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Speaker 1: Chef Sarah, and Chef.

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Speaker 4: Jin was like, oh, she's so kind and she was

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Speaker 4: already there. We're like good friends.

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Speaker 1: And I was like, oh, it's so cute.

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Speaker 2: Yeah, yeah, which is which is terrific, Like, especially in

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Speaker 2: such a gargantuan undertaking of a system of a network

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Speaker 2: of kitchens, like to have that kind of camaraderie and

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Speaker 2: just seeing people work together and enjoying it.

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Speaker 1: Yeah, and really kind of nerding out not only about

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Speaker 1: what they're doing, but what other people are doing and

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Speaker 1: supporting that. It was really Yeah, it was a really

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Speaker 1: beautiful thing to hear and see.

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Speaker 2: Oh yeah, oh yeah. A little bit about Jen before

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Speaker 2: we jump in here. So she's been in the industry

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Speaker 2: for about twenty years in the pastry industry and worked

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Speaker 2: in New York City in Atlanta before making her way

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Speaker 2: to Vegas. She's gathered for James Beard nominations along the way.

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Speaker 2: In New York in the twenty teens, she worked at

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Speaker 2: Show and also Lafayette Grand Cafe and bakery here in Atlanta.

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Speaker 2: She was with the Hopkins and Company Hospitality Group, which

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Speaker 2: is like some of the most celebrated restaurants here in

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Speaker 2: a town that really likes their food.

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Speaker 4: So that's kind of saying something.

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Speaker 2: Hopkins ran restaurant Eugene and they're still doing Holman and Finch,

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Speaker 2: which if you've been with us since our early days,

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Speaker 2: you may remember from our video episode on Sweetbreads. Yeah,

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Speaker 2: they invited us over to their kitchen and oh man,

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Speaker 2: that was a really good play of food.

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Speaker 1: That was so good and it's one of my favorite

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Speaker 1: video things we ever shot when at the time our

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Speaker 1: video producer, Tyler, just left the camera running and we

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Speaker 1: were just eating and laughing and sharing this experience with

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Speaker 1: each other, and we were enjoying the food so much,

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Speaker 1: and it was just like such a sweet showcase of

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Speaker 1: kind of coming together and sharing those moments over food.

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Speaker 2: Absolutely. Yeah, but yeah, so like so like what I'm

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Speaker 2: saying here, But back to chef Jen is that is

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Speaker 2: that she has helmed the pastry programs at a lot

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Speaker 2: of the like it places in the cities where she's lived,

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Speaker 2: and she's now undertaken this absolute east of a job.

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Speaker 1: Yes, yes, and if you're listening, Chef Chin, I hope

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Speaker 1: that you've gotten some rests, because at the time.

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Speaker 4: She was very, very big.

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Speaker 1: I'm sure she's busy all the time, but she had

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Speaker 1: a sleepless night and was very tired.

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Speaker 4: So I hope you've taken some time for yourself and sleep.

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Speaker 2: Yes, Oh goodness, okay, and I suppose with that, let's

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Speaker 2: get into this interview. Hi, this is the Savor Podcast

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Speaker 2: and we are coming to you live from Blue Wires

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Speaker 2: Studios at Win, Las Vegas. I'm Lauren Vogelbaum and I'm

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Speaker 2: Ann Aries, and we are here today with our special guest,

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Speaker 2: Jen Yee, who is the executive pastry chef here at

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Speaker 2: Win Las Vegas. Yes, I am hi. Hi, I don't

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Speaker 2: know right now. How are you doing great?

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Speaker 3: Is this your first time in Vegas?

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Speaker 2: This is, strangely my third time in Vegas, although all

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Speaker 2: of them have happened this year.

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Speaker 3: Oh wow, you must really love coming here.

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Speaker 2: Then, I work has sent me here three times now. Nice,

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Speaker 2: It's great. It's been lovely every time, increasingly odd, but

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Speaker 2: in a terrific way, as I imagine that. Probably Being

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Speaker 2: the executive pastry chef for a resort of this size

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Speaker 2: is also.

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Speaker 5: Yes, especially not coming from a resort background, let alone

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Speaker 5: a Vegas resort background, it has.

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Speaker 3: Been quite the learning curve.

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Speaker 5: I've been here for about seven months now and it's

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Speaker 5: been such a wild ride. But I feel so fulfilled

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Speaker 5: every day. I work with an amazing team and working

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Speaker 5: at the wind Standard is a challenge and a pleasure

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Speaker 5: at the same time.

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Speaker 2: How that's that's amazing getting to do the fun hard work.

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Speaker 3: Yeah, very fun, very hard.

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Speaker 5: Yes.

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Speaker 2: Okay, So I don't have a very clear idea of

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Speaker 2: what your job actually entails. Could you kind of run

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Speaker 2: through it for us?

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Speaker 5: Yes, So I am the executive patry chef of the property.

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Speaker 5: We have multiple restaurants on property and food and beverage

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Speaker 5: outlets on property. We do have other pastry chefs on property.

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Speaker 5: We have Michael Outlaw, who is our pastry chef for

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Speaker 5: s W and Lakeside, and then we have Meghan Mueller

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Speaker 5: who's the patry chef at Kasaplia Cool. And then we

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Speaker 5: have a pastry shop within the hotel that plays support

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Speaker 5: role for the rest of the restaurants that don't have

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Speaker 5: their designated pastry chef.

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Speaker 3: And not only do we have the other restaurants.

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Speaker 5: We have catering in banquets, which is a huge part

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Speaker 5: of the dining experience on the resort. We have amenities

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Speaker 5: in room dining within the pastry shop. I have an

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Speaker 5: amazing crew, the biggest crew I've ever worked with, And

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Speaker 5: so yeah, I just feel so lucky every day to

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Speaker 5: be working with such a talented group of people with

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Speaker 5: such drive and passion and also very nice.

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Speaker 3: Oh, very nice.

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Speaker 2: Oh that's really good. Yeah, that's yeah, as opposed to

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Speaker 2: write our situation, which is very antagonist.

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Speaker 6: Oh yeah, that planning murder all the time. We like

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Speaker 6: play D and D together. Yeah yeah, but no, so

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Speaker 6: that is a that is a wild amount of different

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Speaker 6: things that it sounds like y'all get up to. And

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Speaker 6: I mean and this is like twenty four hours a day,

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Speaker 6: seven days a week. Yeah, like it's it's the resort

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Speaker 6: industry here does not sleep, right, Yes, So so do

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Speaker 6: you like do you is there?

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Speaker 2: Like can we can we talk a little bit about

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Speaker 2: like like like numbers and the kind of volume that

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Speaker 2: you do.

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Speaker 3: Yeah, talk about sleep.

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Speaker 5: Just coincidentally, I got two hours last night, which is

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Speaker 5: not normal.

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Speaker 2: Good.

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Speaker 5: For whatever reason, I stopped drinking coffee a few days

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Speaker 5: ago and then I had my first coffee in a

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Speaker 5: few days yesterday, and then oh just was up all night. Yeah,

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Speaker 5: it gave me more time to think about work. So

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Speaker 5: what was your question?

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Speaker 2: Oh, just just just just how how many pastries do

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Speaker 2: you go through? Like?

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Speaker 1: Like?

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Speaker 2: Like? How many desserts do you do ae night?

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Speaker 3: Like?

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Speaker 2: How? Because because you there are over twenty restaurants on

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Speaker 2: property that you provide pastry for. Yes, and in addition

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Speaker 2: to room service and special events and.

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Speaker 5: Yes, okay, so I have not counted exactly how many

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Speaker 5: desserts go.

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Speaker 3: Out, but a lot. Uh.

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Speaker 5: You know, every restaurant has its own volume level. So

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Speaker 5: you know, you can have a small like lobby bar

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Speaker 5: is a is a smaller place they'll do maybe you know,

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Speaker 5: one hundred two hundred people to the evening and then

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Speaker 5: you get up to s W Steakhouse and they're doing

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Speaker 5: up to eight hundred covers a night or and the

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Speaker 5: buffet serves, you know, thousands of people a day. So

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Speaker 5: it's easy to lose count for sure.

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Speaker 2: Sure, what's the size of the team that you're working with?

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Speaker 5: So in order for our team to function, we need

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Speaker 5: to have a team of chefs plus a team of cooks.

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Speaker 5: And so I have seven chefs pastry chefs with me,

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Speaker 5: and that includes our cake artists, that includes our chocolate tear,

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Speaker 5: our restaurant pastry chef, our production pastry chef. We have

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Speaker 5: a whole banquet team with a banquet chef, so and

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Speaker 5: then each of the chefs will have their own sub teams.

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Speaker 3: So overall it's about fifty ish people. Wow.

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Speaker 5: Yeah, the workload is growing all the time. So we're

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Speaker 5: growing our team. And you know, if anyone and out

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Speaker 5: there wants to try out a career in pastry, give

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Speaker 5: me a call.

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Speaker 3: Yeah time for No.

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Speaker 2: No, I'll stick with podcasting. I do. I am the

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Speaker 2: guy who brings dessert to things, but I'm not that

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Speaker 2: good at it, certainly not under that much pressure. Uh heck, So,

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Speaker 2: how how do you how do you go about?

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Speaker 1: Uh?

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Speaker 2: Do do you get to help design dessert venus across

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Speaker 2: the resort for all of these different venues? How do

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Speaker 2: how do you work with?

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Speaker 3: Uh?

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Speaker 2: I mean are you working with the chef?

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Speaker 3: Yes?

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Speaker 5: Yes, you know like this this job cannot be done

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Speaker 5: alone obviously, and it's a complete collaborative process. So we

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Speaker 5: move by the seasons, so we'll change our desserts throughout

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Speaker 5: the restaurants around the seasons, and that's when we get together,

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Speaker 5: me and my chefs to work on changing up the menus,

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Speaker 5: coming up with new ideas and doing all the R

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Speaker 5: and D and testing and using our teams to help

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Speaker 5: us with that and help execution and understanding what's feasible

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Speaker 5: for Yes, we have a big team, but we also

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Speaker 5: have a huge load to carry. So how do we

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Speaker 5: divvy up the work for everyone?

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Speaker 2: Sure? Sure do. And for some of those special events,

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Speaker 2: like I imagine that there is an absolutely I imagine people

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Speaker 2: come in with an absolutely wild amount of money and

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Speaker 2: dream of what something is going to be. Could you

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Speaker 2: talk a little bit about what you wind up doing

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Speaker 2: and how how you go through that process.

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Speaker 5: Yes, Well, we do a lot of amenities, so we

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Speaker 5: have a lot of VIPs coming through staying in the

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Speaker 5: rooms and the villas, or we have special celebrations and

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Speaker 5: people request amenities or a show piece or something special,

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Speaker 5: something custom. So that is a big part of the

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Speaker 5: pastry team is providing that custom experience and those custom pieces.

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Speaker 5: Every single one is a project, right, so it goes

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Speaker 5: from concept, It goes from trying to mock up something

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Speaker 5: into execution and planning it's it's almost like a you know,

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Speaker 5: an engineering project.

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Speaker 2: Oh sure, and y'all have sometimes very limited amounts of

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Speaker 2: time to put these together, right. I think I was

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Speaker 2: reading online that you only require like five days in

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Speaker 2: advance for something like that, or may maybe a little

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Speaker 2: bit more.

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Speaker 3: Yes, you know, it's a case by case.

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Speaker 5: We of course, we tried, and we never know, right,

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Speaker 5: there will always be that pop up guest, but we

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Speaker 5: do try to, you know, in order for us to

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Speaker 5: make the best possible piece, and to make something that's

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Speaker 5: impressive and something that we can be proud of, we

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Speaker 5: need that time to sure planning it and make it

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Speaker 5: and and gather the team around it.

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Speaker 2: You actually came to Vegas from from Atlanta, where where

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Speaker 2: we're coming from.

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Speaker 5: Ye?

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Speaker 3: Yeah.

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Speaker 2: Can you talk a little bit about how, like like

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Speaker 2: what brought you here, like like why did you decide

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Speaker 2: to make the change to resort? Yes?

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Speaker 3: I was happy in Atlanta.

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Speaker 5: I was working with the Hopkins Family group of restaurants,

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Speaker 5: and I got a random late night phone call from

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Speaker 5: Christopher Lee, who is our VP of restaurants.

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Speaker 3: And we had worked together in.

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Speaker 5: New York for quite a few years at Guilt and

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Speaker 5: at Oriole and we had a great relationship back then.

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Speaker 5: I had always looked up to him. It was a

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Speaker 5: surprise hearing from him. I had, you know, followed his

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Speaker 5: career when we parted ways and he moved away from

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Speaker 5: New York and yeah, he called me out of the

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Speaker 5: blue and he's like, you want a job in Vegas.

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Speaker 5: I'm like, I don't know if I want to move

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Speaker 5: to Vegas. You know, I had only been here once

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Speaker 5: before before speaking with Chris, and you know, I love it.

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Speaker 5: It was you know, I went for New Year's Eve,

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Speaker 5: like nineteen ninety nine or something like.

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Speaker 2: Okay, yeah, yeah, so.

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Speaker 5: It was a really long time ago, just a minute,

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Speaker 5: so that was my only experience. It just never occurred

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Speaker 5: to me that I would live in Vegas.

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Speaker 3: Yeah, but we talked.

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Speaker 5: He convinced me to take a flight out and check

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Speaker 5: out the kitchen, and wow, I was so blown away

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Speaker 5: by the size of the team, the immaculate kitchen, the

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Speaker 5: equipment that we're using, the ingredients that we were using,

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Speaker 5: just the breath of work and scope of work that

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Speaker 5: was required. Coming from Atlanta, that was extremely daunting. Sure,

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Speaker 5: but I thought, you know, well, if I'm going to

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Speaker 5: have this opportunity to maybe nail this job.

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Speaker 3: I want to nail this job.

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Speaker 1: We still have some more of our interview for you,

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Speaker 1: but first we have a quick break forward from our sponsor.

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Speaker 1: We're back, Thank you sponsor, and we'll get back into

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Speaker 1: the interview.

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Speaker 2: Speaking about some of that technology that you guys use.

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Speaker 2: Are there any techniques or technologies that you're really excited

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Speaker 2: about right now that you're super into using or that

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Speaker 2: you're looking forward to getting to know better.

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Speaker 5: The team and I are planning for next year, and

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Speaker 5: so with next year, you know, we have certain goals

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Speaker 5: to do more impressive things, to push the envelope more,

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Speaker 5: and so we're looking at procuring more equipment, and so

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Speaker 5: we've been looking at getting a really pro three D

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Speaker 5: printer to help us with doing a lot of custom amenities,

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Speaker 5: custom shapes, making custom molds for our desserts, and just

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Speaker 5: really giving us the flexibility. It's like building this workshop

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Speaker 5: right of course, this you know, wind has been around

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Speaker 5: for eighteen years, so we've had professional chefs and a

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Speaker 5: lot of great equipment come through this building and still

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Speaker 5: functions and we depend on it. And what I love

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Speaker 5: about being a win is, yeah, we have some of

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Speaker 5: the best equipment on the strip. But in order to

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Speaker 5: really be progressive and push the envelope, we have to

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Speaker 5: continue finding ways to be more creative or finding ways

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Speaker 5: to put our vision to life.

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Speaker 2: Yeah, yeah, is there do you find a little bit

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Speaker 2: of challenge and balancing? Like are there always going to

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Speaker 2: be certain desserts that are like mainstays that are traditional

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Speaker 2: traditional here that you're just like, okay, well that has

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Speaker 2: to be on the menu. But how do we make it?

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Speaker 2: Like how do you make it fun? How do you

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Speaker 2: make it yours?

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Speaker 3: Right? Yeah.

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Speaker 5: When I first was looking at all the restaurant menus,

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Speaker 5: there was a bit of a theme like there's a

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Speaker 5: lot of cheesecake.

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Speaker 2: Sure, yeah, I.

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Speaker 3: Know, but people really love cheesecake.

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Speaker 2: It's delicious.

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Speaker 5: And you know, I thought, gosh, there's a lot of

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Speaker 5: cheesecake in this hotel right now. But and there was

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Speaker 5: one there's one outlet that doesn't get cheese, that doesn't

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Speaker 5: serve cheesecake normally, and the guests are asking for cheesecake.

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Speaker 3: It's so funny. Yes, there's a lot of cheesecake.

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Speaker 5: There's a lot of chocolate cake requests, and that's something

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Speaker 5: that you, you know, you want to satisfy the customer cravings.

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Speaker 5: But you also want to be creative and you want

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Speaker 5: to give that guest that chocolate dessert but with a

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Speaker 5: twist or something elevated.

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Speaker 2: Yeah, you also studied, you studied architecture before you got

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Speaker 2: into pastry or was that kind of simultaneous.

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Speaker 5: No, I have a BFA in interior architecture, Yeah, interior design.

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Speaker 2: Could you talk a little bit, I mean, does that

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Speaker 2: influence your work in pastry? Can you talk a little

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Speaker 2: bit about that?

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Speaker 3: Well?

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Speaker 5: I think any field in the arts is going to

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Speaker 5: inform another field in art field, right, which is what

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Speaker 5: pastry is. So I think it enhanced and it just

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Speaker 5: it gave my pastry background just a little bit more

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Speaker 5: humph Yeah. I think yeah, because with you know, going

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Speaker 5: to school and studying interiors and architecture, you know, some

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Speaker 5: of those classes and some of those courses are about

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Speaker 5: planning and design and balance and scale and color and

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Speaker 5: lighting and how something functions, how something looks, how something feels,

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Speaker 5: and all of those things matter. And desserts as well,

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Speaker 5: like how something functions, like you want it to eat well.

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Speaker 5: You want a dessert to eat well. You don't want

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Speaker 5: it when you dig your spoon into ooze chocolate all

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Speaker 5: over the table unless that's what your intention is. Sure,

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Speaker 5: but things have to be constructed or plated in a

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Speaker 5: way to make it a pleasure to eat. It's not

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Speaker 5: just the flavor, and it's not just how it looks,

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Speaker 5: but it's also how it eats. Yeah, so in a way, there's.

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Speaker 3: A lot of parallels with pastry and design.

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Speaker 2: Yeah, do you do pastry at home? Like do you

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Speaker 2: cook desserts at home or breads.

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Speaker 5: Or There was a time when I would make pastry

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Speaker 5: all day at work and then go home and make pastry.

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Speaker 3: I've cooled down.

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Speaker 5: A bit since then, but I still do. I haven't

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Speaker 5: baked anything at home in Vegas because you know, I

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Speaker 5: just basically moved here.

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Speaker 3: I have hardly.

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Speaker 5: Any furniture or a lot of A lot of our

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Speaker 5: stuff is still in Atlanta. Soh sure, I haven't had

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Speaker 5: a lot of time to do anything at home. But yes,

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Speaker 5: I do love home baking, and it is still a

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Speaker 5: nice relaxing thing to do, just to cook for yourself

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Speaker 5: or your loved ones. Yeah, it's just a different pleasure

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Speaker 5: then it's I don't think it's better or worse. I

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Speaker 5: think it's there's still a pleasure to make pastry professionally

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Speaker 5: and to make pastry at home.

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Speaker 2: Yeah right. I would imagine that is two very different highs. Yeah,

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Speaker 2: like like the difference between like, Okay, I have ninety

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Speaker 2: eight of these to play right now, versus like I

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Speaker 2: hope that this bread rises correctly.

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Speaker 5: Yeah.

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Speaker 2: Yeah. Can I ask what drew you to pastry to

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Speaker 2: pickin with?

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Speaker 3: You know, I've always loved desserts.

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Speaker 5: I can't remember a time when I didn't just love

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Speaker 5: eating desserts. And even as a kid, when we would

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Speaker 5: go to a restaurant and open a menu, I would

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Speaker 5: immediately flip the page to the dessert menu. I wouldn't

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Speaker 5: even be looking at the food.

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Speaker 2: Yeah.

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Speaker 5: And you know, when I would come home from school

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Speaker 5: as a kid, I would watch the old PBS cooking

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Speaker 5: shows like public television cooking shows with my uncle. He

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Speaker 5: would pick me up or my grandmother would pick me up,

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Speaker 5: and it was just fascinating. And it was at such

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Speaker 5: a young age. I remember thinking, oh, so, like, you know,

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Speaker 5: adults can actually make cakes.

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Speaker 3: For a living, like that is so awesome.

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Speaker 5: And I think one of my first baking memories was,

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Speaker 5: you know, making apple pie with mom. And at school

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Speaker 5: we had to bring cupcakes every month for like Hot

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Speaker 5: Dog Day, and my mom would like, because she was

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Speaker 5: a single mom at the time and she was really busy,

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Speaker 5: she would do the box mix. But that was just

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Speaker 5: such a pleasure to do that with my mom and

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Speaker 5: decorate cupcakes. And I think it's just always been a

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Speaker 5: thing that I wanted to do. I didn't know I

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Speaker 5: wanted to do it for a living, but I knew

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Speaker 5: it was a thing that I could do. And you know,

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Speaker 5: making my own birthday cakes growing up was always fun.

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Speaker 5: Maybe not fun for everybody else, but it was fun

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Speaker 5: for me. Made a bit of a mess.

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Speaker 2: It was your birthday. Yeah, Yeah, Yeah, you're fun is

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Speaker 2: what counts there.

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Speaker 4: Make a mess if you wants.

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Speaker 2: Yeah, we have a little bit more of this interview

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Speaker 2: left for you, but first we've got one more quick

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Speaker 2: break for a word from our sponsors, and we're back.

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Speaker 2: Thank you sponsors, and back to the interview.

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Speaker 1: I feel like you moved to Las Vegas at a

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Speaker 1: very busy time, and I'm curious if you have anything

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Speaker 1: in the future that you're looking forward to other than

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Speaker 1: this three D printing thing that I'm very curious about.

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Speaker 4: That so exciting.

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Speaker 5: Yeah, you know, I arrived in February, and I thought

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Speaker 5: that would give me enough time to get ready for

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Speaker 5: the holidays and that are coming up like very quickly.

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Speaker 3: But you know, just I knew that this first year

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Speaker 3: was going to be.

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Speaker 5: A huge learning experience. I wanted to get to know

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Speaker 5: my team and learn the systems.

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Speaker 3: That have been put in place already.

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Speaker 5: I wanted to get to know the different properties and

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Speaker 5: the styles and just understand stand the entire breath of

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Speaker 5: what we do and what we can improve. And you know,

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Speaker 5: it's been really observational for me and learning just what

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Speaker 5: we do and even just learning how to get from

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Speaker 5: one place.

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Speaker 3: To another in.

447
00:25:19,840 --> 00:25:24,760
Speaker 5: This massive resort, and getting to know all of the

448
00:25:24,840 --> 00:25:29,600
Speaker 5: chefs from the different restaurants and understanding their styles, understanding

449
00:25:29,600 --> 00:25:33,800
Speaker 5: their needs, understanding their clients. You know, I had big

450
00:25:33,840 --> 00:25:36,640
Speaker 5: ambitions to do a lot of changes right away and

451
00:25:36,680 --> 00:25:38,520
Speaker 5: like really put my mark on stuff right away. But

452
00:25:39,119 --> 00:25:42,320
Speaker 5: that's not I wanted to do things deliberately. I didn't

453
00:25:42,320 --> 00:25:45,560
Speaker 5: want to rush through anything. So this was my chance

454
00:25:45,600 --> 00:25:50,400
Speaker 5: to like really try to understand before we started changing.

455
00:25:50,880 --> 00:25:56,920
Speaker 5: But that being said, Chris, the VP, dropped a lot

456
00:25:56,960 --> 00:25:59,879
Speaker 5: of different projects on me right away, so you know,

457
00:26:00,160 --> 00:26:06,080
Speaker 5: the learning and doing has been kind of simultaneous anyway. Yeah,

458
00:26:06,119 --> 00:26:10,359
Speaker 5: we just launched a brand new amenity menu. We are

459
00:26:10,440 --> 00:26:13,960
Speaker 5: getting ready for F one for the first time. I've

460
00:26:13,960 --> 00:26:16,080
Speaker 5: had to learn a lot quicker than I thought.

461
00:26:18,840 --> 00:26:21,000
Speaker 1: Yeah, I mean, I think, I know we talked about

462
00:26:21,000 --> 00:26:24,000
Speaker 1: it earlier, but I'm just really interested in the fact

463
00:26:24,000 --> 00:26:27,360
Speaker 1: that you have to do like restaurant pastries, and then

464
00:26:27,640 --> 00:26:30,159
Speaker 1: pastries for the buffet that serves thousands of people, and

465
00:26:30,160 --> 00:26:30,960
Speaker 1: then pastries for.

466
00:26:30,920 --> 00:26:35,200
Speaker 4: The amenities and like in room amenities. That's a lot.

467
00:26:36,160 --> 00:26:38,760
Speaker 5: Yes, well, that's what I rely on my team for.

468
00:26:39,040 --> 00:26:42,919
Speaker 5: And everyone on the team has their specialty. Everyone on

469
00:26:42,960 --> 00:26:47,480
Speaker 5: the team knows what part of the game they're playing.

470
00:26:48,240 --> 00:26:53,280
Speaker 5: And then we also collaborate all together for a lot

471
00:26:53,280 --> 00:26:58,080
Speaker 5: of other things. It's not like very very delineated, but

472
00:26:58,800 --> 00:27:02,199
Speaker 5: you know, everybody does have their projects to do, and

473
00:27:02,240 --> 00:27:05,080
Speaker 5: then we collaborate on other things that we have to do,

474
00:27:05,160 --> 00:27:07,840
Speaker 5: like F one. F one is a is a whole

475
00:27:07,880 --> 00:27:08,480
Speaker 5: team thing.

476
00:27:09,440 --> 00:27:12,200
Speaker 2: Oh I'm sure. Yeah, that's most of what we've been

477
00:27:12,200 --> 00:27:15,200
Speaker 2: hearing about from everybody since we got here. Like literally

478
00:27:15,240 --> 00:27:17,840
Speaker 2: off like off the plane into an uber. It was

479
00:27:17,920 --> 00:27:20,960
Speaker 2: it was like F one is coming, what is happening? Yes,

480
00:27:22,800 --> 00:27:26,440
Speaker 2: are there any special pastries for F one?

481
00:27:26,720 --> 00:27:32,359
Speaker 5: We're doing some some beautiful custom amenities for a whole

482
00:27:32,520 --> 00:27:37,080
Speaker 5: host of guests, so that we are feverishly working.

483
00:27:37,680 --> 00:27:38,760
Speaker 3: It's howard finishing.

484
00:27:39,400 --> 00:27:44,000
Speaker 5: We have a lot of obligations, and you know, along

485
00:27:44,080 --> 00:27:47,800
Speaker 5: with F one, there are other events within F one, so.

486
00:27:49,359 --> 00:27:53,800
Speaker 3: Everyone's via p right. So yeah, we're making a little

487
00:27:53,840 --> 00:27:55,120
Speaker 3: something special for everyone.

488
00:27:55,600 --> 00:28:01,000
Speaker 5: And I'm excited for all of our guests to try

489
00:28:01,520 --> 00:28:05,760
Speaker 5: our restaurant desserts. I think they're delicious and I can't

490
00:28:05,760 --> 00:28:09,280
Speaker 5: wait to do more. Yeah, and Mizumi is going to

491
00:28:09,320 --> 00:28:13,040
Speaker 5: be opening very soon, so we're excited about that too.

492
00:28:14,600 --> 00:28:15,000
Speaker 2: Awesome.

493
00:28:15,200 --> 00:28:16,800
Speaker 4: You might have to make a return trip. I was

494
00:28:16,840 --> 00:28:17,359
Speaker 4: so bulked.

495
00:28:17,560 --> 00:28:24,520
Speaker 2: H Yeah, we'll just have to go to other excellent places.

496
00:28:25,080 --> 00:28:27,960
Speaker 2: Is there anything that we have not asked you that

497
00:28:28,320 --> 00:28:30,679
Speaker 2: you really want to talk about?

498
00:28:31,600 --> 00:28:32,000
Speaker 3: I don't know.

499
00:28:32,119 --> 00:28:36,119
Speaker 5: I did want to just celebrate my team really. You know,

500
00:28:36,160 --> 00:28:42,520
Speaker 5: we have a wonderful cake artist, Flora. She's actually, you know,

501
00:28:42,640 --> 00:28:45,320
Speaker 5: been the cake artist here for several years and she's

502
00:28:45,400 --> 00:28:51,920
Speaker 5: now our executive assistant pastry chef, and she really is

503
00:28:51,960 --> 00:28:58,440
Speaker 5: an artist and the talent among our team, which includes Flora,

504
00:28:58,680 --> 00:29:02,040
Speaker 5: is just so vat and I just I'm blown away

505
00:29:02,120 --> 00:29:05,800
Speaker 5: every day by what this team puts out and I

506
00:29:05,840 --> 00:29:09,520
Speaker 5: cannot take even a fraction of the credit for the

507
00:29:09,560 --> 00:29:14,360
Speaker 5: work that they do. Jonathan, he's our chocolatesier. He and

508
00:29:14,440 --> 00:29:17,760
Speaker 5: his team they put out the Stanley Cup when the

509
00:29:17,800 --> 00:29:20,960
Speaker 5: Bolden Knights won the Stanley Cup. We were tasked to

510
00:29:21,040 --> 00:29:24,880
Speaker 5: make a life size Stanley Cup in like three or

511
00:29:24,920 --> 00:29:28,360
Speaker 5: four days, and they did it.

512
00:29:28,440 --> 00:29:32,480
Speaker 2: Does chocolate even temper and then set that fast like okay.

513
00:29:32,360 --> 00:29:34,440
Speaker 5: Yeah, I mean there are ways to do it. They

514
00:29:34,880 --> 00:29:37,600
Speaker 5: Like I said, there is a lot of engineering involved

515
00:29:38,120 --> 00:29:43,480
Speaker 5: here at Win Pastry so and it's amazing, Like, yeah,

516
00:29:43,480 --> 00:29:45,760
Speaker 5: I helped, but it was really them.

517
00:29:46,280 --> 00:29:47,440
Speaker 3: And then you know.

518
00:29:47,440 --> 00:29:52,200
Speaker 5: The organization it takes to run a program like this.

519
00:29:52,920 --> 00:29:56,239
Speaker 5: Not only is it organization, it's like the drive, the

520
00:29:56,280 --> 00:30:01,240
Speaker 5: passion that we have on this team is so beyond

521
00:30:01,520 --> 00:30:04,920
Speaker 5: And that's what really drove me to wanting to come

522
00:30:04,960 --> 00:30:08,520
Speaker 5: here is I get to work with people every single day.

523
00:30:08,360 --> 00:30:10,520
Speaker 3: That are better than me.

524
00:30:10,800 --> 00:30:14,480
Speaker 5: Really like they're like, they're so great and I know

525
00:30:14,600 --> 00:30:17,920
Speaker 5: that they can make this whole experience is going to

526
00:30:18,000 --> 00:30:23,880
Speaker 5: make me a better pastry chef, a better facilitator. To

527
00:30:24,120 --> 00:30:28,360
Speaker 5: get them the credit they deserve because they're they're doing

528
00:30:28,560 --> 00:30:29,680
Speaker 5: a lot of the heavy lifting.

529
00:30:30,640 --> 00:30:35,200
Speaker 2: Sure, I mean, yeah, it is. Oh my goodness. I

530
00:30:35,920 --> 00:30:37,360
Speaker 2: just had a moment where I was just thinking about

531
00:30:37,360 --> 00:30:39,440
Speaker 2: the sheer amount of math that must go on in

532
00:30:39,480 --> 00:30:41,440
Speaker 2: everyone's head all day, and I'm just like, oh no,

533
00:30:42,120 --> 00:30:45,880
Speaker 2: heck uh yeah, I know. I'm I'm y'all do beautiful work,

534
00:30:46,000 --> 00:30:49,080
Speaker 2: like the photos that I've seen the online of events stuff.

535
00:30:49,120 --> 00:30:55,880
Speaker 2: And then just like walking through the little cafe cafe, Yeah, yeah, yeah,

536
00:30:55,920 --> 00:30:57,640
Speaker 2: we just grabbed a pastry on the way over the

537
00:30:58,040 --> 00:31:04,840
Speaker 2: little key lime org. Yes, it's gorgeous. It's so pretty tasty.

538
00:31:05,920 --> 00:31:08,120
Speaker 5: That's yeah, that's going to be one of our you know,

539
00:31:08,240 --> 00:31:12,840
Speaker 5: next changes. Sure, you're constantly playing, right, like thinking of

540
00:31:13,000 --> 00:31:16,120
Speaker 5: things to change, thinking of how we can improve something,

541
00:31:16,800 --> 00:31:20,440
Speaker 5: adding a garnish, or you know, working on how to

542
00:31:20,520 --> 00:31:24,000
Speaker 5: make something really special for a guest.

543
00:31:24,360 --> 00:31:28,000
Speaker 1: Well, it's been lovely talking with you, and I love

544
00:31:28,040 --> 00:31:31,320
Speaker 1: that you work with a team that is so collaborative

545
00:31:31,680 --> 00:31:33,640
Speaker 1: and that you're so supportive of each other.

546
00:31:33,720 --> 00:31:35,480
Speaker 4: So thank you so much for joining us.

547
00:31:36,400 --> 00:31:40,760
Speaker 2: Thank you, And.

548
00:31:40,760 --> 00:31:43,720
Speaker 4: That brings us to the end of what may potentially

549
00:31:43,760 --> 00:31:48,160
Speaker 4: be our last Las Vegas interview. But who knows.

550
00:31:48,440 --> 00:31:51,160
Speaker 2: Yeah, yeah, I mean we we would go back at

551
00:31:51,160 --> 00:31:53,960
Speaker 2: a heartbeat when call us.

552
00:31:54,160 --> 00:31:57,840
Speaker 4: Where actually email I don't like that.

553
00:31:58,040 --> 00:32:01,760
Speaker 2: Oh yeah, yeah, yes, I mean I never mean actually

554
00:32:01,920 --> 00:32:04,080
Speaker 2: call It's terrible.

555
00:32:04,640 --> 00:32:06,760
Speaker 4: Laura and I just have to specify.

556
00:32:08,880 --> 00:32:12,600
Speaker 1: And yeah, we got to see We didn't get to

557
00:32:12,640 --> 00:32:16,240
Speaker 1: eat as much of Chef Gens pastries, but we saw

558
00:32:16,240 --> 00:32:17,720
Speaker 1: a lot of them and they were beautiful and they.

559
00:32:17,640 --> 00:32:19,600
Speaker 4: All looked delicious.

560
00:32:20,080 --> 00:32:21,320
Speaker 2: Yeah, and it is.

561
00:32:21,280 --> 00:32:23,680
Speaker 1: Exciting that the menu. She was talking about how seasonal

562
00:32:23,720 --> 00:32:25,120
Speaker 1: it is and how it's always changing.

563
00:32:25,200 --> 00:32:27,520
Speaker 4: So oh yeah, yeah.

564
00:32:27,600 --> 00:32:30,520
Speaker 2: That that key lime tart that I mentioned was was

565
00:32:30,720 --> 00:32:32,040
Speaker 2: a gorgeous.

566
00:32:32,920 --> 00:32:33,040
Speaker 5: Uh.

567
00:32:33,480 --> 00:32:35,880
Speaker 2: It had some like pretentious gold leaf and everything on

568
00:32:35,920 --> 00:32:40,120
Speaker 2: it and uh and b was so good like it

569
00:32:40,200 --> 00:32:42,800
Speaker 2: wasn't it was It wasn't too sweet. It had these

570
00:32:42,960 --> 00:32:47,200
Speaker 2: really interesting little textural differences between it was kind of

571
00:32:47,240 --> 00:32:50,000
Speaker 2: like a like a like a puff pastry with this

572
00:32:50,640 --> 00:32:54,840
Speaker 2: kind of key lime curd and then some like like

573
00:32:54,960 --> 00:32:56,600
Speaker 2: little like merangue bits maybe.

574
00:32:56,960 --> 00:32:57,800
Speaker 4: Yeah.

575
00:32:57,880 --> 00:33:00,000
Speaker 2: Yeah, so it had all of these different and Maraine

576
00:33:00,200 --> 00:33:01,720
Speaker 2: is really touch and go for me, but this was

577
00:33:01,720 --> 00:33:02,840
Speaker 2: an excellent merangue.

578
00:33:04,080 --> 00:33:08,600
Speaker 1: Yeah, And we told her she had that and in

579
00:33:08,640 --> 00:33:12,200
Speaker 1: the way of everyone we talked to during these interviews,

580
00:33:12,520 --> 00:33:16,160
Speaker 1: she stayed after and talked with us longer, gave more

581
00:33:16,200 --> 00:33:18,840
Speaker 1: of her time to us when she was clearly busy

582
00:33:20,840 --> 00:33:23,240
Speaker 1: and was talking about all these other things. She was

583
00:33:23,280 --> 00:33:26,600
Speaker 1: like excited for us to try and the season menu changing,

584
00:33:26,640 --> 00:33:31,200
Speaker 1: and it was just really it was everybody we talked

585
00:33:31,240 --> 00:33:33,600
Speaker 1: to was so great and giving with their time and

586
00:33:34,000 --> 00:33:37,040
Speaker 1: their excitement about what they were doing and what other

587
00:33:37,080 --> 00:33:37,760
Speaker 1: people were doing.

588
00:33:38,920 --> 00:33:43,000
Speaker 2: Yeah, yeah, thank you so much to Jen and everyone

589
00:33:43,000 --> 00:33:45,360
Speaker 2: else that we talked to. Thank you to all of

590
00:33:45,400 --> 00:33:49,680
Speaker 2: the incredible people at Blue Wire Studios. Everyone. Everyone there

591
00:33:49,840 --> 00:33:54,480
Speaker 2: was just an absolute match and so also very generous

592
00:33:54,520 --> 00:33:55,160
Speaker 2: and giving.

593
00:33:55,440 --> 00:33:57,120
Speaker 4: We're a little.

594
00:33:56,880 --> 00:33:59,560
Speaker 2: Bit like I think most of the podcasts they get

595
00:33:59,560 --> 00:34:03,560
Speaker 2: in there are like really bombastic sports podcasts. Yes, and

596
00:34:03,760 --> 00:34:06,120
Speaker 2: I don't know if you can like feel our vibe

597
00:34:07,040 --> 00:34:08,680
Speaker 2: from listening, but we're not.

598
00:34:09,400 --> 00:34:12,840
Speaker 4: That's not our vibe non.

599
00:34:13,760 --> 00:34:15,680
Speaker 2: So we were switching it up a little bit for them,

600
00:34:16,239 --> 00:34:19,960
Speaker 2: but they rolled with us literally, and yes, it was

601
00:34:20,040 --> 00:34:20,799
Speaker 2: talk of D and D.

602
00:34:21,080 --> 00:34:24,920
Speaker 1: There was talk to Star Wars, there was cat pictures exchanged.

603
00:34:25,800 --> 00:34:29,600
Speaker 2: It was great and yeah to the whole team, the

604
00:34:29,640 --> 00:34:33,120
Speaker 2: whole team at Edwynn for being so so so kind

605
00:34:33,320 --> 00:34:36,720
Speaker 2: and helping us figure out figure out all of our stuff.

606
00:34:37,239 --> 00:34:41,200
Speaker 1: Yes, thank you, thank you to everyone who made it happen.

607
00:34:42,320 --> 00:34:46,640
Speaker 1: And yeah, listeners, In case we do go again and

608
00:34:46,680 --> 00:34:49,200
Speaker 1: there's anything we miss, let us know. If you have

609
00:34:49,239 --> 00:34:53,759
Speaker 1: any thoughts about this, we would love to hear from you.

610
00:34:53,760 --> 00:34:56,640
Speaker 1: You can email us at hello at sabrepod dot com.

611
00:34:56,880 --> 00:34:59,880
Speaker 2: We're also on social media. You can find us on Twitter, Facebook,

612
00:35:00,040 --> 00:35:02,360
Speaker 2: on Instagram at saver pod and we do hope to

613
00:35:02,360 --> 00:35:05,440
Speaker 2: hear from you. Savor is a production of iHeartRadio. For

614
00:35:05,600 --> 00:35:08,760
Speaker 2: more podcasts from iHeartRadio, you can visit the iHeartRadio app,

615
00:35:08,920 --> 00:35:11,840
Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows.

616
00:35:12,160 --> 00:35:14,920
Speaker 2: Thanks as always to our super producers Dylan Fagan and

617
00:35:14,920 --> 00:35:17,399
Speaker 2: Andrew Howard. Thanks to you for listening, and we hope

618
00:35:17,400 --> 00:35:26,880
Speaker 2: that lots more good things are coming your way