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Speaker 1: Sections. There we go. Welcome to money making Conversation. I

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Speaker 1: am your host with Sean McDonald. I always tell people

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Speaker 1: every time on this show to stop reading other people's

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Speaker 1: success stores and start writing your own. And I always

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Speaker 1: recommend people to leave with their gifts, their passions, and

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Speaker 1: don't let your age, friends, family, or coworkers stop you

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Speaker 1: from planning or living your dreams. Like you know, my

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Speaker 1: interviews I have for the consumers, for the business entrepreneurs

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Speaker 1: as well, bringing celebrity friends and CEOs, entrepreneurs and people

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Speaker 1: would like to call industry decision makers. My next guest

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Speaker 1: is Jina Product. I haven't had on like two and

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Speaker 1: a half years, so we got a lot to catch

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Speaker 1: up with. She's the host of the Food Networks hit

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Speaker 1: series Baked in Vermont. You can catch all the episodes

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Speaker 1: of Baked in Vermont streaming on Disney Plus. Justina as

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Speaker 1: a pastry show, it can instruct a TV host successful author.

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Speaker 1: She's currently a judge on the Food Network show Best

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Speaker 1: Baker in America. You hear that, y'all, That means that

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Speaker 1: if you think you can bake, watch this show. You'll

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Speaker 1: find out you can't bake and you need to just

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Speaker 1: shut your mouth now when she is a film, when

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Speaker 1: you can find her back home and from off where

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Speaker 1: she hit right now, looking at that the fireplace right

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Speaker 1: there where she teaches students. I was supposed to be

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Speaker 1: one of those students going up there in the month

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Speaker 1: of January. She booted some people out of the class

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Speaker 1: and then there's no storm hit now, so so I old.

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Speaker 1: So she she's up there doing her thing. And he's

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Speaker 1: a kitchen call Sugar Glide of kitchen, and she frequently

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Speaker 1: collaborates with my wife's favorite Flower, you know, Keen author Flower.

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Speaker 1: She's on the show to talk about judging ten world

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Speaker 1: class bakers. They're battling out on the new season of

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Speaker 1: Food Networks Best Baker in America. Season four is airing

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Speaker 1: right now. He's working with the money making conversations again. Justina,

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Speaker 1: how you know? I'm you look fantastic, Justina, you look beautiful.

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Speaker 1: You really look amazing. Thank you. Um, it's time. I

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Speaker 1: think everybody's feeling good. But I see the fireplace back

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Speaker 1: there now. Your spring may be a little bit different

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Speaker 1: than my spring. Right that's it's humming behind you. It

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Speaker 1: is genuinely cold today, but I'm hoping, you know it

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Speaker 1: goes back and forth. It'll get warmer, it'll get there cool.

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Speaker 1: Now when when we look at the first of all,

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Speaker 1: I want to talk about the school that you have

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Speaker 1: that you teach now you ever and I think you

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Speaker 1: have to drive a little bit outside of Burlington to

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Speaker 1: get your location right. Yes, yes, we're we're about We're

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Speaker 1: kind of in the middle of the state, so about

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Speaker 1: an hour away from Burlington. Um, we're actually really close

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Speaker 1: to New Hampshire. It's weird where we are, but we

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Speaker 1: love it. Yeah, it's awesome. And so what prompted you

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Speaker 1: to do with school? What prompted the naz on TV?

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Speaker 1: So it's even more popular, But it all starts with

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Speaker 1: a dream. What prompted you to follow through in your

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Speaker 1: dream to create the school? Well, I had had a

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Speaker 1: pastry shop and I was working from three am to

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Speaker 1: seven pm every day and that it was successful, but

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Speaker 1: I like sleep too much and we could never leave

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Speaker 1: because it was small town Vermont. It's really hard to get, um,

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Speaker 1: the same amount of skill in baking to have someone

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Speaker 1: there when I leave. So, um, we stopped that and

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Speaker 1: I realized afterwards I was asked to teach it. King

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Speaker 1: Arthur Flower some master classes there, and then I started

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Speaker 1: teaching online for Crafty and then at Stonewall Kitchen, and

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Speaker 1: I loved doing that part. I loved imparting my knowledge

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Speaker 1: to people because I was the kind of baker that

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Speaker 1: I've had professional um learning and baking, but when I

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Speaker 1: started out, I didn't. I was a home baker. I

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Speaker 1: taught myself and so I knew how to talk to

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Speaker 1: people who were trying to figure things out at home.

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Speaker 1: So if they read a professional book, they couldn't quite

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Speaker 1: understand what was going on or what that mistakement. And

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Speaker 1: so that was brought me so much joy to kind

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Speaker 1: of share the secrets that I had learned from my mistakes. Well,

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Speaker 1: you know, it's really interesting. I'm about to launch. I'm

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Speaker 1: just bragging a little bit here. Just you know, I'm

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Speaker 1: about to launch my own cooking baking shows called Russenge Kitchen.

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Speaker 1: It's gonna have been launching in the joy by two

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Speaker 1: million homeowners who are gonna get to watch me every Thursday.

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Speaker 1: And but I'm just I'm just a guy who figured

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Speaker 1: it out in the kitchen. You know, I've not been trained.

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Speaker 1: And you said that too. When when don't you get

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Speaker 1: the confidence that you could really do this because there

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Speaker 1: are a lot of naturally trained people in kitchens around

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Speaker 1: this country, but don't take it to the next level.

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Speaker 1: What pushed you to believe that you could take it

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Speaker 1: to the next level? Well, um, I when I when

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Speaker 1: I was asked to Arthur Flower, I thought, well, I'm

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Speaker 1: a professional baker now. Uh. But I wasn't quite sure

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Speaker 1: that I had the skills to impart that knowledge. But

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Speaker 1: I thought it was worth trying, and they I thought

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Speaker 1: I had done such a good job that they kept

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Speaker 1: asking me back, and so more I taught, the more

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Speaker 1: I was like, oh, not only do I enjoy this,

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Speaker 1: but I'm really good at this. And then my husband

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Speaker 1: actually was I was teaching at Stonewall Kitchen and Maine,

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Speaker 1: and my husband was picking me up, and so he

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Speaker 1: walked in on the back of the class, kind of

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Speaker 1: towards the end, and he said to me after class,

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Speaker 1: he goes, You're amazing at this. You need to be

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Speaker 1: doing this all the time. And that was the impetus

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Speaker 1: for opening the school. Um. I'm also I've also trained

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Speaker 1: I feel like my whole life for this, and I

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Speaker 1: am one of those people that I believe that if

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Speaker 1: you're not learning, then you're not living, and so I

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Speaker 1: spend a lot of time uh kind of consulting with

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Speaker 1: kind of the masters of the craft and um honing

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Speaker 1: my skills all the time in chocolate work and sugar work,

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Speaker 1: in bread and in viennoissurie and lamination like these are

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Speaker 1: the things that I'm an expert at it, but always

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Speaker 1: find joy and learning more about the things that I

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Speaker 1: think I know everything about. And then you learn something

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Speaker 1: new and you're like, ah, that's so great. I have

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Speaker 1: a new I have a new little bit of knowledge

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Speaker 1: that I can work with. Well, you know, I think

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Speaker 1: that when you're hosting a show and you're in you're

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Speaker 1: around world class bakers, that always there's a learning curve too,

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Speaker 1: because they're gonna do some things that have techniques they

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Speaker 1: kind of like like you go, wow, I would have

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Speaker 1: never done it that way. What was the judge in

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Speaker 1: this show? And it's already premiered on the Food Network

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Speaker 1: and there's ten of the best around the country. What

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Speaker 1: did you learn the most about yourself? And what did

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Speaker 1: you learn about watching people use other different making techniques

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Speaker 1: that you may not use or consider. Well, I think

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Speaker 1: they didn't use anything that I don't use. But so

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Speaker 1: what was really interesting is seeing very young people, uh

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Speaker 1: use techniques that they were inspired by from their grandmother.

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Speaker 1: So in a pastry kitchen, we usually use a lot

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Speaker 1: of very high tech equipment. We have very the skill

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Speaker 1: level is really high. Like in chocolate work, it's a

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Speaker 1: lot of science and and and it's it's almost like

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Speaker 1: you're a master builder. You have to know these really

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Speaker 1: amazing things. But it was so lovely to see such

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Speaker 1: a young person coming in and being the most inspired

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Speaker 1: by her grandmother's baking. And that made me so happy

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Speaker 1: to see her kind of create these really wonderful things

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Speaker 1: that used her really like high salute and pastry skills,

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Speaker 1: but you could just feel her grandma's love and everything

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Speaker 1: that she did. That's amazing. Not call the Hall is

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Speaker 1: the host, you know, and uh and she's one of

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Speaker 1: my favorite people because she's funny. And so when when

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Speaker 1: call the Hall is going to host them because she's

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Speaker 1: bigger than life. She's a former model and so she's

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Speaker 1: she's articulate, she she's she is really authentic, I like

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Speaker 1: to say, because when you walk in the room, you're

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Speaker 1: gonna get call of Hall. But she's funny. What was

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Speaker 1: it like working with her. You work with it before,

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Speaker 1: of course, but what was it like working with this

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Speaker 1: particular show because there's a lot on the line, because

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Speaker 1: you have reputations, you have people competing for twenty and

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Speaker 1: his ten of them talk about that. Uh, Carla. I

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Speaker 1: met Carla years ago and you can't not fall in

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Speaker 1: love with her when you meet her. But you also

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Speaker 1: know that it's the same for everyone. That you're not

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Speaker 1: special because everyone loves her. She's just as great with

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Speaker 1: everyone around her. I think what is so special about her,

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Speaker 1: aside from the fact that she's so funny, she's so smart,

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Speaker 1: she's so beautiful, uh, and she's so good at what

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Speaker 1: she does, is that she makes everyone feel as if

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Speaker 1: they're special and they're talented, and it's it's so great

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Speaker 1: to be with someone who we both share such a

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Speaker 1: huge respect for the Bakers, um, for others around us,

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Speaker 1: and for the crew that's working to make everything happen.

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Speaker 1: Uh and so and so Jason the other judge as well.

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Speaker 1: We both were very similar and how we felt about

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Speaker 1: making everybody happy around us and letting them know that

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Speaker 1: we respected everything that they were doing. Um. But she's

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Speaker 1: just I can't say enough wonderful things about her because

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Speaker 1: she is one of those truly extraordinary human beings. She's

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Speaker 1: like one in a million. And I would spend a

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Speaker 1: lot of time just telling her how amazing she was,

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Speaker 1: because I was in awe of how she's so great

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Speaker 1: at hosting and being funny and natural and giving and

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Speaker 1: and sometimes just a little you know, she knows how

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Speaker 1: to like go after people and it's not mean, but

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Speaker 1: she's messing with them and it's just she's just got

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Speaker 1: the best way about her. And then she's on top

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Speaker 1: of all of that, she's amazing chef. So it's really

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Speaker 1: not fair, but you can't. You love her so much

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Speaker 1: that you don't matter that she's better at you at

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Speaker 1: every time. So well, you know to think, first of all,

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Speaker 1: you are fantastic, though this is you call out be

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Speaker 1: interviewed on a hard time, but we talk about you.

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Speaker 1: I'll just mentioned referencing callor because she is amazing if

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Speaker 1: what she does, but you're amazing at what you do

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Speaker 1: because of the fact you you make it seem so natural.

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Speaker 1: That's gonna be honest about this. And when you put

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Speaker 1: into a judging environment. You kind of talked about it

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Speaker 1: when you was talking about Jason, because you know, you're

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Speaker 1: judging people's talents, they're putting in a pressure situation, they've

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Speaker 1: got time restraints put on it, and then they're giving

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Speaker 1: a theme tied to because each episode has a theme

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Speaker 1: tied to it. So when they invited you to come in,

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Speaker 1: it's the four seasons there right now on the Food Network.

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Speaker 1: You know, is the Best Baker in America challenge in

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Speaker 1: world class bakers and you have their basically baking lives

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Speaker 1: in your hands. How do you address that? It's really

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Speaker 1: hard because you, first of all, of course, you have

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Speaker 1: so much sympathy for them. It's totally not fair that

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Speaker 1: bakers have restrictions on timing because that's not what bakers do.

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Speaker 1: You usually have all the time in the world to work,

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Speaker 1: and they're all incredibly talented. But what we did do

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Speaker 1: is we we had priorities of our own. So when

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Speaker 1: you give them a challenge, and this year we asked

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Speaker 1: them to make kind of really traditional American regional desserts.

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Speaker 1: So the challenge there was honoring that dessert, which is

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Speaker 1: usually pretty homey, it's not like a very fancy thing, uh,

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Speaker 1: and so keeping to the heart of that, but at

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Speaker 1: the same time putting their own professional and personal spin

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Speaker 1: on it, and so we had a way of judging

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Speaker 1: them that wasn't just based on the fact that they

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Speaker 1: were all incredibly talented. We were asking them to do

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Speaker 1: something really specific, and sometimes it was easier to judge

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Speaker 1: when they kind of ignored what the featured flavor was

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Speaker 1: or what the actual dessert was that we were asking

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Speaker 1: them to riff off of. But sometimes it was just

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Speaker 1: incredibly hard because you don't want to tell someone that

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Speaker 1: they're better there the other, and that's usually not the case.

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Speaker 1: Usually it's fact day someone had a really bad day

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Speaker 1: in the kitchen, which stinks. It's finally here, the season

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Speaker 1: Learn how it belonging begins with us dot org. Brought

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Speaker 1: to you by the AD Council. Welcome out. Well, you

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Speaker 1: know I've had my bad days. I've thrown away stuff that.

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Speaker 1: You know, every good idea doesn't end up to be

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Speaker 1: a good idea in the kitchen. Now, let's talk about

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Speaker 1: that premiere episode because it already is air okay, And

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Speaker 1: it was and it was, like you said, it was regional.

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Speaker 1: So they went to Kentucky. Now, I was gonna ask

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Speaker 1: you this question prior to the show, did they tell

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Speaker 1: you where they were going? And they left you in

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Speaker 1: suspense as well as a judge. Um, we know generally

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Speaker 1: what's going to what they're going to be doing, We

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Speaker 1: know generally, Um, But everything is a surprise when it

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Speaker 1: comes to what people are making. You have no idea

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Speaker 1: what they'll come up with, which is what is so exciting.

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Speaker 1: And you get to know the person through their choices

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Speaker 1: that they make. Um and everyone, every one of them

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Speaker 1: brought a part of their history to these things that

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Speaker 1: they were making which made it so special. Well, you know,

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Speaker 1: each episode baker Bus creates something elegant and delicious. We know,

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Speaker 1: you know, it's like it's almost like you know, it's

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Speaker 1: like getting in the car. It looks good, but you

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Speaker 1: can't drive it. It's like if you make something are

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Speaker 1: pretty dessert, is it edible? Is there? You go? Whoa

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Speaker 1: are you spitting it out? And so that's that. That's

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Speaker 1: the often times a challenge with that tab restriction, So

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Speaker 1: is talent? Is tab restriction is the biggest challenge? Or

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Speaker 1: being told what they're gonna make right before they start

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Speaker 1: making it. What what do you think is the biggest challenge?

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Speaker 1: Time restrictions are definitely I think by far the biggest

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Speaker 1: challenge because a lot of times in the kitchen, when

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Speaker 1: something goes wrong, you are getting you have enough backup

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Speaker 1: time to start over again. But when you have a

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Speaker 1: clock that's sticking and saying you have to put this

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Speaker 1: in front of me as a dog, but it is

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Speaker 1: in front of me or you're out right, just that pressure.

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Speaker 1: Even so, it's the time, it's the pressure of the time,

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Speaker 1: it's the pressure of the cameras. Of course, I mean

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Speaker 1: that's a huge that's not a small thing, although they

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Speaker 1: all handled it incredibly well and they're all like super

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Speaker 1: charming and adorable. Um, yeah, the time has to be

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Speaker 1: the thing. I think. The other thing too, is that

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Speaker 1: sometimes when you think you've got a great idea in

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Speaker 1: your head and you haven't really executed it before, that

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Speaker 1: can be a big problem, you know, and watching the show,

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Speaker 1: you know, and this apologize I cut you off because

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Speaker 1: I had to thought about because I'm really into this

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Speaker 1: whole judging because that's the part that scares me, you know,

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Speaker 1: because I've been invited to come on some of these

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Speaker 1: shows and I go, sure, you're not that good. You know,

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Speaker 1: you're gonna get out there and somebody gonna ask you

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Speaker 1: to make something. Your whole brain is gonna just freeze up.

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Speaker 1: So I as a as a whole lot of admiration

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Speaker 1: when I watched either whether they can cook or I

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Speaker 1: would never go on Iron Chef. You'll never see your

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Speaker 1: ball And this Muskia level is not even close to that.

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Speaker 1: That's something else. That's another dimension. They're like aliens to

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Speaker 1: me when I look at this show their challenges and

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Speaker 1: that's what And then also you can get cut and

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Speaker 1: then the least baker gets to go up again as

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Speaker 1: a master Challenge. That's what I loved about the show

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Speaker 1: is that it has layers in it, and I think

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Speaker 1: that would also excite you. Is not just a straight

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Speaker 1: here's your dessert and wail, but their their their levels

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Speaker 1: in it. They'll allow you to compete and if you

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Speaker 1: don't meet the requirements, you still can compete, So you

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Speaker 1: don't just right, That's exactly and that's what it was

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Speaker 1: Actually so much fun in that way too, and that

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Speaker 1: you with Carla would always say, don't think of this

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Speaker 1: second challenge as kind of that you're being punished. Think

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Speaker 1: of it as a way to wow this again. Um.

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Speaker 1: And the great thing too is that the people who

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Speaker 1: were safe, the bakers who were safe, we're watching and

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Speaker 1: cheering on the competitors who had to duke it out

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Speaker 1: to see who was going home. And I think in

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Speaker 1: that way you learn a lot about everyone and not

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Speaker 1: just the people who are baking. And and what I

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Speaker 1: love about it too is that so many of these

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Speaker 1: shows are just so competitive. There's like there's just an

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Speaker 1: edge to it. With any hearts. All of them became

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Speaker 1: such good friends. They helped each other out, they admired

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Speaker 1: each other's skills. They learned from each other, so everyone

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Speaker 1: felt terribly when someone had to go home. It wasn't

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Speaker 1: just the Usually the judges are the ones who were like,

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Speaker 1: we feel terrible. Everyone was invested in everyone else, and

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Speaker 1: I think it makes it so special and it makes

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Speaker 1: the baking so much better. Well, you know the thing

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Speaker 1: about it, here's what I love about it because I'm

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Speaker 1: a Southern bar born in Houston, Texas, you know, living

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Speaker 1: in Atlanta, Georgia. So you know, when you started talking

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Speaker 1: about bacon pie, you talked talking about any type of

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Speaker 1: there's a peach cobbler, sweep potato pie. That's that's my roots.

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Speaker 1: But the thing about it is that you're allowing yourself

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Speaker 1: to go around the country, like when you go down

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Speaker 1: the Florida's Key Line pie, and then you go to

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Speaker 1: different parts of the country. That had to be fun.

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Speaker 1: You know. They just see these different regions which they rule.

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Speaker 1: They do have signature desserts, they totally do, and there's

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Speaker 1: some there's some that some of us had never heard

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Speaker 1: of before, or we were we heard of and we

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Speaker 1: didn't realize that this was like that state's dessert. Um.

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Speaker 1: The other thing is that the first last the last episode.

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Speaker 1: The first challenge was pie cake, and which was that

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Speaker 1: Derby may Day pie but but baked into a cake.

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Speaker 1: And if you think about it, at that point we

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Speaker 1: had all the contests, all the contestants there, we hadn't

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Speaker 1: eliminated anybody. That means we had to taste ten pieces

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Speaker 1: of pie cake. We all felt so sick at the

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Speaker 1: end of that day. It was crazy. We were looking

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Speaker 1: at each other. We were like, at this point, somebody

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Speaker 1: has to go home because we can't eat that much.

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Speaker 1: You know. That's that's that's the that's I guess that's

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Speaker 1: the the good part of being a judge. The bad

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Speaker 1: point sometimes it's the sampling because you really have to

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Speaker 1: sample it to give a good accurate because you don't

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Speaker 1: really want to like take a little bit and not

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Speaker 1: really get the full flavor. I'm not one of those

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Speaker 1: people who's just like nibbling. First of all, it's disrespectful.

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Speaker 1: The other thing, you you really don't get an idea

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Speaker 1: of what it is a made and you really should.

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Speaker 1: You have to take more than one bite because a

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Speaker 1: lot of times there's a lot of different elements in

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Speaker 1: a really big like pie cake and has the pie

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Speaker 1: in the middle and cake everywhere else, and then the

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Speaker 1: frosting on the ant side. You want to taste all

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Speaker 1: of it. We all needed alka sultzer and a nap

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Speaker 1: after that day, but we survived. We survived. There are

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Speaker 1: a lot worse jobs because everybody's looking to the television

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Speaker 1: world is looking at you, because you know, if it

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Speaker 1: looks like you oversample somebody, and then you under sample

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Speaker 1: somebody and it looks like his favoritism, So you're right,

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Speaker 1: you have to commit absolutely, and you want to and

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Speaker 1: you want to really give them every benefit of trying

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Speaker 1: their dessert. And but that they all, I mean, I

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Speaker 1: think that was an incredibly tough first challenge because baking

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Speaker 1: a pie in a cake is just something that since

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Speaker 1: they are such like elevated pastry chefs, that is such

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Speaker 1: a not elevated thing. And so some of them were

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Speaker 1: just frankly horrified that they But it's like, that's the

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Speaker 1: challenge you gotta drive well, you know the beauty of

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Speaker 1: this whole scenarios, ten of them. You're part of it

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Speaker 1: along with Jason. Carla Hall is the host the Best

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Speaker 1: Baker in America series right now is on the Food Network.

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Speaker 1: But I want to before I leave, I got to

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Speaker 1: talk about your class. You know, my goal is to

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Speaker 1: get back in the class when you start registering for

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Speaker 1: the class. I know COVID. You know people are getting vaccinated,

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Speaker 1: so you can probably start registering for your class again. Correct,

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Speaker 1: we aren't we we don't quite know yet via the

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Speaker 1: State of Vermont because it's so small are classes and

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Speaker 1: its hands on so like restaurants are starting to uh

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Speaker 1: open up again to allow in person dying. But either way,

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00:22:00,760 --> 00:22:03,840
Speaker 1: we're thinking at the end of late summer, early fall,

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00:22:04,720 --> 00:22:09,000
Speaker 1: uh so everything. So I had there's no chance of saying, oh,

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Speaker 1: we had to shut down again. I just wanted to

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00:22:11,240 --> 00:22:13,480
Speaker 1: be smooth, smooth books. And then we have some makeup

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Speaker 1: classes too, because we had to shut down the school

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Speaker 1: and people still were booked for classes. And so I

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Speaker 1: want to bring all those people in who missed their

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Speaker 1: class because of COVID, and I just I can't wait

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Speaker 1: to see them end up getting new ovens for the

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Speaker 1: for those schools. So what you know, what you know,

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Speaker 1: it's really different. People have to understand that all oven

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Speaker 1: can cook differently, heat differently than the new oven. Correct,

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00:22:36,040 --> 00:22:39,000
Speaker 1: getting getting well. I also wanted to have it's a

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Speaker 1: new technology and these really special events, and I'm like,

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Speaker 1: I just want I want the experience for all the

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Speaker 1: students to be the best that it can be. And

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Speaker 1: this way I'll be able to spend more time with

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Speaker 1: students in less time looking at the oven and going

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Speaker 1: what's going on in there? So now before we wrap,

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Speaker 1: I just wanted to talk about what makes that Because

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Speaker 1: Baked in Vermont is such a popular show and you

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00:22:59,760 --> 00:23:02,600
Speaker 1: cook class which start out your husband inspired, you're looking

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00:23:02,640 --> 00:23:04,280
Speaker 1: at the back of the room. You're not realizing you

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00:23:04,320 --> 00:23:06,920
Speaker 1: had all these gifted natural skills and you go, that's

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00:23:06,960 --> 00:23:10,639
Speaker 1: my wife, She's amazing. And now it's but well, what

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00:23:10,760 --> 00:23:15,719
Speaker 1: exactly goes on when someone attends your cooking classes. Well,

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00:23:15,760 --> 00:23:19,440
Speaker 1: the great thing is that they're small, so I get

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00:23:19,480 --> 00:23:23,000
Speaker 1: to pay attention to everyone a lot, and they're not

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00:23:23,080 --> 00:23:25,560
Speaker 1: that long. There are three hours so that you don't

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00:23:25,600 --> 00:23:28,040
Speaker 1: feel exhausted. Because if you take a really long class

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00:23:28,080 --> 00:23:30,760
Speaker 1: where you're on your feet and you have to like

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00:23:30,840 --> 00:23:34,000
Speaker 1: try out all these new skills with equipment that's not yours,

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00:23:34,440 --> 00:23:37,679
Speaker 1: you can get very tiring. So three hours is the

436
00:23:37,760 --> 00:23:42,359
Speaker 1: perfect amount of time. And so the class is usually

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00:23:42,400 --> 00:23:45,400
Speaker 1: just one thing that you want to learn so say

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00:23:45,480 --> 00:23:50,080
Speaker 1: it's Hi, or it's a Claire's, or um, it's a

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00:23:50,080 --> 00:23:53,000
Speaker 1: summer cake. You know, we're just gonna make that one thing,

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00:23:53,080 --> 00:23:57,000
Speaker 1: and you're gonna leave the class with that thing that

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00:23:57,080 --> 00:24:01,320
Speaker 1: you made with your very own hands. Um. And everyone

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00:24:01,400 --> 00:24:05,439
Speaker 1: gets a mixer. Everyone gets to try the equipment, and

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00:24:05,480 --> 00:24:08,119
Speaker 1: you get to learn the tools that you might not

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00:24:08,200 --> 00:24:12,360
Speaker 1: have known about that really help in elevating desserts. Uh.

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00:24:12,440 --> 00:24:15,960
Speaker 1: And after class is over, I tell everybody to go

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00:24:16,000 --> 00:24:18,600
Speaker 1: to King Arthur Flower because their store is right around

447
00:24:18,600 --> 00:24:21,280
Speaker 1: the corner, right, but then they go drop a lot

448
00:24:21,320 --> 00:24:25,159
Speaker 1: of money on a bunch of a quick well the

449
00:24:25,359 --> 00:24:29,080
Speaker 1: amusing things. She's she's a pastry chef. She's a wonderful person.

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00:24:29,119 --> 00:24:31,000
Speaker 1: She's an author you see on TV all the time.

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00:24:31,080 --> 00:24:33,679
Speaker 1: She's a host of a very popular series. But more important,

452
00:24:33,720 --> 00:24:36,800
Speaker 1: you can see on Food Networks right now, best baker

453
00:24:36,840 --> 00:24:40,159
Speaker 1: in America. She's judging this wonderful file that I just

454
00:24:40,200 --> 00:24:41,919
Speaker 1: love seeing. I'm so happy with the last time I

455
00:24:41,920 --> 00:24:44,040
Speaker 1: talked to you was on I have my podcast, so

456
00:24:44,040 --> 00:24:45,679
Speaker 1: I didn't get to see you. You you have a

457
00:24:45,880 --> 00:24:48,240
Speaker 1: radiant smile and you're amazing. Thank you for coming on

458
00:24:48,280 --> 00:24:50,919
Speaker 1: Money Making Conversation than you having me. You're great, but

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00:24:51,000 --> 00:24:54,000
Speaker 1: you know I gotta come down, you know, seriously, because

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00:24:54,160 --> 00:24:56,320
Speaker 1: King Arthur. I'm telling you my what. We went to

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00:24:56,400 --> 00:24:59,320
Speaker 1: Seattle for our anniversary and then they have a key

462
00:24:59,600 --> 00:25:01,760
Speaker 1: and key was up there and so guess what I

463
00:25:01,760 --> 00:25:03,920
Speaker 1: had to do. I had to go to a cooking class,

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00:25:03,920 --> 00:25:06,919
Speaker 1: baking class and King Arthur. So I'm just telling you,

465
00:25:06,920 --> 00:25:09,480
Speaker 1: when we go up there, a fan is coming with me.

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00:25:09,680 --> 00:25:11,399
Speaker 1: And when you say at the end of the class,

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00:25:11,520 --> 00:25:14,360
Speaker 1: they're gonna go around the corner and shop at King Arthur,

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00:25:14,600 --> 00:25:16,600
Speaker 1: That's what we're gonna do. We're gonna go round the

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00:25:16,640 --> 00:25:20,000
Speaker 1: corner and shop at King Arthur and bring an extra suitcase.

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00:25:22,400 --> 00:25:25,720
Speaker 1: I appreciate it. Thank you for coming on Money Making Conversations.

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00:25:26,240 --> 00:25:29,199
Speaker 1: We'll talk toon. Okay now, if you want to go

472
00:25:29,320 --> 00:25:31,800
Speaker 1: to Money Making Conversations right now and watch it, we'll

473
00:25:31,840 --> 00:25:33,520
Speaker 1: see it or hear it. Please go to Money Making

474
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Speaker 1: Conversation dot com. All my YouTube talent ra Sean McDonald,

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