1 00:00:03,640 --> 00:00:07,120 Speaker 1: I love cooking Mexican food. I love cooking American food. 2 00:00:07,160 --> 00:00:09,200 Speaker 1: I'm really good at also diet food. I wish I 3 00:00:09,200 --> 00:00:11,040 Speaker 1: could cook a little more. I'm not a chef, but 4 00:00:11,240 --> 00:00:13,039 Speaker 1: I can hold my own. I have good sass on 5 00:00:13,920 --> 00:00:15,720 Speaker 1: what are like some easy tips that you can give 6 00:00:15,760 --> 00:00:17,639 Speaker 1: people to just make healthy choices. 7 00:00:17,840 --> 00:00:20,640 Speaker 2: If you're going to make a decision to make a change, 8 00:00:21,000 --> 00:00:23,840 Speaker 2: you really got to do a purge in your pantry. 9 00:00:24,640 --> 00:00:28,360 Speaker 2: There's a lot more Mexican restaurants in New York, more 10 00:00:28,560 --> 00:00:31,960 Speaker 2: Puerto Rican restaurants, So I think now that these restaurants 11 00:00:32,000 --> 00:00:34,159 Speaker 2: are kind of popping up, there's definitely a lot more 12 00:00:34,200 --> 00:00:35,479 Speaker 2: space for a lot of chefs. 13 00:00:40,520 --> 00:00:41,440 Speaker 3: Happy Monday. 14 00:00:41,640 --> 00:00:43,720 Speaker 1: If this is your first time listening to Cheeky's and 15 00:00:43,800 --> 00:00:48,239 Speaker 1: Chill podcast, welcome If you're one of my incredible subscribers. 16 00:00:47,880 --> 00:00:48,640 Speaker 3: Welcome back. 17 00:00:48,960 --> 00:00:50,920 Speaker 1: I'm your host Cheeky's and today we're going to be 18 00:00:50,960 --> 00:00:55,640 Speaker 1: talking about one of my favorite topics food, Go Mita Mihinte. 19 00:00:55,680 --> 00:00:57,360 Speaker 1: We have the most amazing guest for you today, So 20 00:00:57,440 --> 00:00:59,920 Speaker 1: let's hop right into this week's episode. This is Cheeky 21 00:01:00,320 --> 00:01:09,880 Speaker 1: and Chill. I'm really looking forward to today's show because, 22 00:01:09,880 --> 00:01:11,000 Speaker 1: if you know me, you know. 23 00:01:11,280 --> 00:01:12,600 Speaker 3: I love food. 24 00:01:12,959 --> 00:01:14,960 Speaker 1: I've always loved food, and I love to cook as well. 25 00:01:15,040 --> 00:01:16,720 Speaker 1: Many people don't know that, but I like to cook, 26 00:01:16,760 --> 00:01:18,680 Speaker 1: as you guys know. I have a Cheeky's Keto book. 27 00:01:18,680 --> 00:01:22,000 Speaker 1: It's called Cheek's Ketto and it is a book about quto. 28 00:01:22,240 --> 00:01:26,000 Speaker 1: But when I started doing keto lifestyle, I couldn't find 29 00:01:26,000 --> 00:01:29,640 Speaker 1: any like, you know, like a Mexican I want spice, 30 00:01:29,680 --> 00:01:32,080 Speaker 1: I want flavor, you know. So I did it with 31 00:01:32,120 --> 00:01:35,080 Speaker 1: my friend Sarah. I love cooking Mexican food. I love 32 00:01:35,120 --> 00:01:38,600 Speaker 1: cooking American food. I'm really good at also like quote 33 00:01:38,640 --> 00:01:42,280 Speaker 1: unquote diet food. But anyways, I think now is a 34 00:01:42,319 --> 00:01:45,440 Speaker 1: good time to welcome our guest, chef Ariel Fox. You 35 00:01:45,480 --> 00:01:48,720 Speaker 1: might know her from the hit show Hell's Kitchen, hosted 36 00:01:48,720 --> 00:01:51,680 Speaker 1: by chef Gordon Ramsey. She was a contestant on season 37 00:01:51,760 --> 00:01:53,960 Speaker 1: six and came back on the show to compete in 38 00:01:54,040 --> 00:01:57,360 Speaker 1: season eighteen, which she won. By the way, She's currently 39 00:01:57,600 --> 00:02:01,480 Speaker 1: the regional vice president of culinary at Del Frisco's and 40 00:02:02,080 --> 00:02:07,400 Speaker 1: Dulskamino's restaurants. She also has a new cookbook called Spice Kitchen, 41 00:02:07,600 --> 00:02:09,240 Speaker 1: Healthy Latin and Caribbean Cuisine. 42 00:02:09,320 --> 00:02:12,280 Speaker 3: Sounds interesting. I love that chef. Ariel, welcome to the show. 43 00:02:12,320 --> 00:02:13,880 Speaker 3: How are you good? 44 00:02:13,960 --> 00:02:17,440 Speaker 2: Good? Thank you for having me. I'm excited to be here. 45 00:02:17,800 --> 00:02:18,440 Speaker 3: Okay, Ariel. 46 00:02:18,520 --> 00:02:21,280 Speaker 1: So, like I said earlier, we are talking about, like 47 00:02:21,400 --> 00:02:24,040 Speaker 1: my one of my favorite subjects food, and I can't 48 00:02:24,080 --> 00:02:26,240 Speaker 1: remember like when I was little at my grandma's house. 49 00:02:26,280 --> 00:02:29,360 Speaker 1: I was raised by my grandma. There were always always 50 00:02:29,480 --> 00:02:32,640 Speaker 1: like beans on the stove. The house always smelled like 51 00:02:34,440 --> 00:02:36,040 Speaker 1: with a little bit of pine soal because my grandma 52 00:02:36,080 --> 00:02:38,040 Speaker 1: would just clean all day. But I would always smell 53 00:02:38,040 --> 00:02:40,560 Speaker 1: the beans and that's what we would eat almost every 54 00:02:40,600 --> 00:02:45,240 Speaker 1: single day. It was like beans with potatoes, and there 55 00:02:45,240 --> 00:02:47,720 Speaker 1: was always rice, some type of protein. So what are 56 00:02:47,760 --> 00:02:50,400 Speaker 1: your earliest memories being in the kitchen. 57 00:02:51,400 --> 00:02:53,760 Speaker 2: Well, I grew up with, you know, a couple of grandmothers, 58 00:02:53,760 --> 00:02:55,720 Speaker 2: as a lot of us do. And I had my 59 00:02:55,800 --> 00:02:58,200 Speaker 2: grandmother on my Latin side and my grandmother on my 60 00:02:58,320 --> 00:03:01,760 Speaker 2: Irish and German side. It's because I have mixed memories 61 00:03:01,960 --> 00:03:07,520 Speaker 2: very South American cuisine and then very European cuisine. But 62 00:03:07,680 --> 00:03:12,399 Speaker 2: my grandmother on my Irish and German side, it's really interesting. 63 00:03:12,880 --> 00:03:15,600 Speaker 2: She started to dabble in a lot of ethnic foods 64 00:03:15,760 --> 00:03:19,240 Speaker 2: as well, so it kind of all got intermingled when 65 00:03:19,240 --> 00:03:21,000 Speaker 2: I was growing up. I mean, you know, we would 66 00:03:21,080 --> 00:03:23,840 Speaker 2: go down and visit my father's family in Colombia, so 67 00:03:23,840 --> 00:03:27,560 Speaker 2: I have very early memories of conk stew and everything 68 00:03:27,639 --> 00:03:32,000 Speaker 2: was very sweet and spicy and very fattening in the 69 00:03:32,440 --> 00:03:37,000 Speaker 2: Allans in the Colombian Islands is actually from San Andreas, 70 00:03:37,120 --> 00:03:40,880 Speaker 2: so it's very kind of the Caribbean, and they had 71 00:03:40,880 --> 00:03:44,120 Speaker 2: some East Indian background as well, So I mean I 72 00:03:44,200 --> 00:03:48,720 Speaker 2: just grew up with like this intense variety of spices 73 00:03:48,760 --> 00:03:51,920 Speaker 2: and flavors, and I think my mom sort of took 74 00:03:52,040 --> 00:03:56,240 Speaker 2: pieces of all of that and it was really cool 75 00:03:56,280 --> 00:03:58,840 Speaker 2: because you know, I didn't realize how special it was 76 00:03:58,880 --> 00:04:00,520 Speaker 2: growing up, but it was like every night of the 77 00:04:00,560 --> 00:04:03,240 Speaker 2: week was a different cuisine. And you know, she will 78 00:04:03,360 --> 00:04:05,400 Speaker 2: tell you she's a great cook and she's afraid to 79 00:04:05,400 --> 00:04:08,320 Speaker 2: cook for me now, but my mom killed it. Every 80 00:04:08,400 --> 00:04:11,160 Speaker 2: night of the week. It was like a different something 81 00:04:11,440 --> 00:04:13,800 Speaker 2: from my background. And it was awesome because I got 82 00:04:13,840 --> 00:04:16,880 Speaker 2: to kind of go around the world. We had Italian night, 83 00:04:17,000 --> 00:04:19,520 Speaker 2: we had curry night, we had you know, we had everything. 84 00:04:19,560 --> 00:04:20,440 Speaker 2: So it was amazing. 85 00:04:21,400 --> 00:04:22,200 Speaker 3: That's so cool. 86 00:04:22,279 --> 00:04:24,200 Speaker 1: Yeah, Like that's one thing, Like a lot of people 87 00:04:24,480 --> 00:04:26,359 Speaker 1: would think my mom doesn't know or didn't know how 88 00:04:26,400 --> 00:04:28,640 Speaker 1: to cook, but it's just like she really did, and 89 00:04:28,680 --> 00:04:30,120 Speaker 1: she would She was the type of mom that would 90 00:04:30,120 --> 00:04:32,560 Speaker 1: go into the kitchen or go into the refrigerator and 91 00:04:32,600 --> 00:04:35,280 Speaker 1: find literally I felt like there was nothing there. 92 00:04:35,320 --> 00:04:37,200 Speaker 3: I was like, there's nothing I eat, you know, And. 93 00:04:37,200 --> 00:04:39,440 Speaker 1: She's like, of course there is, and she'd pull out 94 00:04:39,440 --> 00:04:42,200 Speaker 1: all kinds of shit and she'd make something so delicious 95 00:04:42,240 --> 00:04:43,960 Speaker 1: and I'm like, oh damn, I guess there's She's like, 96 00:04:43,960 --> 00:04:45,160 Speaker 1: you just got to look and you have to like 97 00:04:45,240 --> 00:04:48,160 Speaker 1: use your imagination and all those things. Help me now, 98 00:04:48,400 --> 00:04:50,440 Speaker 1: because I wish I could cook a little more. I 99 00:04:50,440 --> 00:04:52,159 Speaker 1: mean I'm not a chef like you, of course, but 100 00:04:52,200 --> 00:04:53,479 Speaker 1: I'm like I can hold my own. 101 00:04:53,520 --> 00:04:54,760 Speaker 3: I have good sass on, you know. 102 00:04:55,080 --> 00:04:57,599 Speaker 1: But it's awesome because you have so many different backgrounds 103 00:04:57,640 --> 00:04:59,760 Speaker 1: that it's just I think you can bring all of 104 00:04:59,800 --> 00:05:02,560 Speaker 1: that when you're cooking. I think that's amazing. It's like 105 00:05:03,080 --> 00:05:05,480 Speaker 1: I love Caribbean food too, Oh my god, my Ganda. 106 00:05:05,680 --> 00:05:08,800 Speaker 1: Like I feel like it's very similar to Mexican. They 107 00:05:08,839 --> 00:05:12,839 Speaker 1: love a lot of carbs on their plates, right, and there's. 108 00:05:12,680 --> 00:05:16,200 Speaker 2: A lot of mix of like savory and sweet like 109 00:05:16,279 --> 00:05:18,200 Speaker 2: in the meal. So it's like you have to have. 110 00:05:18,400 --> 00:05:21,080 Speaker 2: It's funny because everyone talks about mommy now and I'm like, okay, 111 00:05:21,080 --> 00:05:24,440 Speaker 2: well that was around like forever mommy wasn't That's there's 112 00:05:24,520 --> 00:05:28,839 Speaker 2: like LATINU mommy too, right, you have spice, sweet, little savory, 113 00:05:29,080 --> 00:05:31,479 Speaker 2: and then you had like all the different all spice 114 00:05:31,480 --> 00:05:34,600 Speaker 2: and cuman and you know, all of those flavors together. 115 00:05:34,839 --> 00:05:37,440 Speaker 2: So god, I just I love talking about food. 116 00:05:38,440 --> 00:05:40,520 Speaker 3: I just me too, me too, which is why I'm like, 117 00:05:40,520 --> 00:05:43,080 Speaker 3: I'm so happy that you're here. I just started using. 118 00:05:42,920 --> 00:05:47,080 Speaker 1: Human Actually, my to go things are, of course, salt, pepper. 119 00:05:47,279 --> 00:05:49,600 Speaker 1: I love garlic powder. You guys like I feel like 120 00:05:49,640 --> 00:05:52,479 Speaker 1: I use garlic powder on everything. I love onion. I 121 00:05:52,480 --> 00:05:54,520 Speaker 1: think like those are for me, my basics. But I 122 00:05:54,560 --> 00:05:56,320 Speaker 1: just started using like I don't know, how do you 123 00:05:56,360 --> 00:05:59,120 Speaker 1: pronounce it? Okay, I will say paper rica, but what 124 00:05:59,320 --> 00:06:00,640 Speaker 1: is it the real How do you mean? 125 00:06:00,839 --> 00:06:03,320 Speaker 2: We just call it paprika and you know it, but 126 00:06:03,680 --> 00:06:05,680 Speaker 2: you could say it in the Spanish because they're Spanish 127 00:06:05,680 --> 00:06:08,880 Speaker 2: smoked paprica. So it's you know, by the way, it's fine. 128 00:06:08,960 --> 00:06:11,000 Speaker 3: I haven't tried the smoked paprika. 129 00:06:11,640 --> 00:06:14,200 Speaker 1: It's so Yeah, a friend of mine just started usings 130 00:06:14,240 --> 00:06:16,000 Speaker 1: like you have to use it. I can't remember what 131 00:06:16,080 --> 00:06:20,320 Speaker 1: she was cooking, but anyways, accuming you guys and Paprika 132 00:06:20,440 --> 00:06:23,840 Speaker 1: are also really good. I'm trying to expand my seasoning 133 00:06:23,960 --> 00:06:26,040 Speaker 1: and like my herbs, so I'm getting better. 134 00:06:26,040 --> 00:06:26,839 Speaker 3: I'm getting better at that. 135 00:06:27,720 --> 00:06:29,919 Speaker 1: So Arie'll tell us how old were you when you 136 00:06:30,000 --> 00:06:32,160 Speaker 1: started cooking, Like, do you remember like the first time 137 00:06:32,200 --> 00:06:33,640 Speaker 1: you cook something on your own? 138 00:06:34,680 --> 00:06:38,320 Speaker 2: I was very young. I think my grandmother and my 139 00:06:38,440 --> 00:06:41,000 Speaker 2: mother were very cool about letting me be in the kitchen. 140 00:06:41,040 --> 00:06:43,839 Speaker 2: I think I was a mature kid, and I think 141 00:06:43,880 --> 00:06:46,680 Speaker 2: I was responsible. I don't really remember the point when 142 00:06:46,720 --> 00:06:49,000 Speaker 2: I like learned how to use a knife. I think 143 00:06:49,040 --> 00:06:51,440 Speaker 2: that they let me help, like in their way, you know, 144 00:06:51,560 --> 00:06:54,200 Speaker 2: with stirring and kneating, if we were making some kind 145 00:06:54,200 --> 00:06:58,080 Speaker 2: of dough. But I definitely remember my mom teaching, like 146 00:06:58,160 --> 00:07:01,640 Speaker 2: you said, that kind of lesson of figuring out how 147 00:07:01,680 --> 00:07:03,520 Speaker 2: to make something was very little in the house. I 148 00:07:03,520 --> 00:07:05,400 Speaker 2: feel like we never had anything in the house, and 149 00:07:05,440 --> 00:07:08,000 Speaker 2: so I would get home from school and I would 150 00:07:08,120 --> 00:07:10,200 Speaker 2: and my mom will would be so mad at me 151 00:07:10,240 --> 00:07:12,480 Speaker 2: for saying that, but it just felt like we didn't 152 00:07:12,520 --> 00:07:14,760 Speaker 2: have anything. But we also just had very healthy things 153 00:07:14,840 --> 00:07:17,080 Speaker 2: in the house. You didn't have a pantry full of 154 00:07:17,160 --> 00:07:21,080 Speaker 2: like Doritos and whatever. Like my friends would all have 155 00:07:21,160 --> 00:07:24,760 Speaker 2: these crazy snackables and lunchables and pizza pockets, and I 156 00:07:24,800 --> 00:07:28,640 Speaker 2: would get home and I'd have like avocados and green 157 00:07:28,720 --> 00:07:31,000 Speaker 2: beans and you know, just healthy stuff. 158 00:07:31,080 --> 00:07:33,880 Speaker 3: So, oh my gosh. My mom was the same way. 159 00:07:33,920 --> 00:07:36,120 Speaker 2: So I was like, this is so unfair. We never 160 00:07:36,160 --> 00:07:38,840 Speaker 2: have any food. My Mom's like, we have lots of food, 161 00:07:38,880 --> 00:07:40,680 Speaker 2: just have to make something. So I would, you know, 162 00:07:40,880 --> 00:07:45,360 Speaker 2: make myself like an avocado and sprouts and cucumber sandwich 163 00:07:45,440 --> 00:07:48,640 Speaker 2: with like Chilian lime, and you know, I just learned 164 00:07:48,680 --> 00:07:51,040 Speaker 2: at a young age how to kind of start throwing 165 00:07:51,120 --> 00:07:55,160 Speaker 2: things together with fresh kind of seasonal ingredients. And I 166 00:07:55,160 --> 00:07:59,240 Speaker 2: didn't even realize that was, you know, valuable to learn 167 00:07:59,280 --> 00:07:59,480 Speaker 2: it that. 168 00:08:00,520 --> 00:08:02,240 Speaker 1: And I'm sure like as a kid, you were like, oh, 169 00:08:02,280 --> 00:08:04,400 Speaker 1: my mom's so boring, but now you think her, I'm 170 00:08:04,440 --> 00:08:06,520 Speaker 1: sure if it wasn't for her, And that's how I 171 00:08:06,560 --> 00:08:08,960 Speaker 1: feel as well. So like my mom was the same way. 172 00:08:09,040 --> 00:08:11,560 Speaker 1: I did not have a fun pantry or anything fun 173 00:08:11,560 --> 00:08:13,240 Speaker 1: in the house, you know, And I was that kid 174 00:08:13,320 --> 00:08:15,720 Speaker 1: that would pull out the lunch hell, and I had 175 00:08:15,800 --> 00:08:18,520 Speaker 1: like a burto wrapped like a luminium oil. And I'm 176 00:08:18,560 --> 00:08:19,840 Speaker 1: just like I was the only one, and all the 177 00:08:19,920 --> 00:08:22,320 Speaker 1: kids had their lunch bowls and their little cute little juices, 178 00:08:22,360 --> 00:08:24,040 Speaker 1: the ones that come what do they call the little. 179 00:08:23,920 --> 00:08:27,080 Speaker 2: Pacsent caprice sons, Yes. 180 00:08:27,680 --> 00:08:31,360 Speaker 1: The caprisa And my mom would squeeze grapefruit juice for me, 181 00:08:31,440 --> 00:08:33,400 Speaker 1: okay in the morning and put it in this little 182 00:08:33,440 --> 00:08:35,160 Speaker 1: like thing that wasn't it. I think it was like 183 00:08:35,200 --> 00:08:37,160 Speaker 1: a like water bottle and she would just like drink 184 00:08:37,200 --> 00:08:38,600 Speaker 1: the water and put it in there. My mom was 185 00:08:38,679 --> 00:08:41,640 Speaker 1: like so resourceful. She was like, You're not gonna be 186 00:08:41,720 --> 00:08:44,200 Speaker 1: fat when you grow up. And that's why I have 187 00:08:44,400 --> 00:08:46,640 Speaker 1: in my head, you know, because I think she grew 188 00:08:46,720 --> 00:08:49,679 Speaker 1: up overweight and she wanted to always like instill in us, 189 00:08:49,720 --> 00:08:52,439 Speaker 1: eat healthy, non fat milk all the time, egg whites, 190 00:08:52,960 --> 00:08:54,840 Speaker 1: like all those things. It's funny that you mentioned that, 191 00:08:54,840 --> 00:08:57,120 Speaker 1: because it brought it like totally took me back, and 192 00:08:57,160 --> 00:08:59,360 Speaker 1: I'm like, oh, my goodness, and now I think her 193 00:08:59,679 --> 00:09:00,040 Speaker 1: I know. 194 00:09:00,040 --> 00:09:03,560 Speaker 2: I'm thankful for it now because I'm able to embrace 195 00:09:03,600 --> 00:09:06,199 Speaker 2: a healthy lifestyle and it's you know, it's so much 196 00:09:06,240 --> 00:09:09,920 Speaker 2: easier for some people. And that's what part of writing 197 00:09:09,920 --> 00:09:12,040 Speaker 2: the book is. You know, that's not an easy start 198 00:09:12,120 --> 00:09:15,000 Speaker 2: for some people to clean up their lifestyle. They don't 199 00:09:15,040 --> 00:09:19,400 Speaker 2: really know where to begin exactly, and that was important 200 00:09:19,440 --> 00:09:21,559 Speaker 2: for me to just kind of help. This is how 201 00:09:21,559 --> 00:09:22,400 Speaker 2: you can start, you. 202 00:09:22,360 --> 00:09:26,840 Speaker 1: Know, yeah for sure. And when did you find out 203 00:09:26,840 --> 00:09:29,160 Speaker 1: you wanted to be a chef? Like when was that? Like? 204 00:09:29,400 --> 00:09:30,079 Speaker 3: How old were you? 205 00:09:31,200 --> 00:09:34,520 Speaker 2: I don't think I necessarily knew at the exact time, 206 00:09:34,600 --> 00:09:38,040 Speaker 2: but I did work on an organic farm in Watsonville, California, 207 00:09:38,080 --> 00:09:40,920 Speaker 2: when I was in high school. It's a migrant Mexican town, 208 00:09:41,400 --> 00:09:44,440 Speaker 2: a big farm working town. I'm where a lot of 209 00:09:44,440 --> 00:09:48,080 Speaker 2: this country's produce comes from that area in California, So 210 00:09:48,920 --> 00:09:50,520 Speaker 2: it was really cool. I got to work on that 211 00:09:50,559 --> 00:09:53,440 Speaker 2: farm and grow organic vegetables when they were like, you know, 212 00:09:53,559 --> 00:09:56,040 Speaker 2: farm to table wasn't even a word yet, you know, 213 00:09:56,320 --> 00:09:59,680 Speaker 2: people didn't really have that slogan. And we used to 214 00:09:59,760 --> 00:10:02,520 Speaker 2: sell all vegetables at the San Francisco Farmers Market to 215 00:10:02,600 --> 00:10:05,199 Speaker 2: a lot of really famous chefs, and I think it 216 00:10:05,280 --> 00:10:08,480 Speaker 2: definitely planted a seed for me. I don't think, you know, 217 00:10:08,520 --> 00:10:10,760 Speaker 2: I was going to school for math and science and 218 00:10:11,400 --> 00:10:14,880 Speaker 2: halfway through, I told my mom, I'm like, so, yeah, 219 00:10:14,960 --> 00:10:16,959 Speaker 2: I don't want to go to regular college anymore. I 220 00:10:17,040 --> 00:10:18,800 Speaker 2: want to go to culinary school. 221 00:10:19,559 --> 00:10:19,880 Speaker 3: Nice. 222 00:10:20,440 --> 00:10:22,319 Speaker 2: I think I kissed my parents off pretty bad. I 223 00:10:22,360 --> 00:10:27,080 Speaker 2: think it took about ten years at least after graduating 224 00:10:27,120 --> 00:10:29,240 Speaker 2: culinary school for them to be like, oh, I guess 225 00:10:29,280 --> 00:10:31,280 Speaker 2: this is this is going to stick. This is a thing. 226 00:10:31,480 --> 00:10:33,840 Speaker 1: So yeah, And I think that happens a lot in 227 00:10:33,880 --> 00:10:35,880 Speaker 1: our Latin culture. I mean, correct me if I'm wrong. 228 00:10:36,080 --> 00:10:38,480 Speaker 1: They want us to be doctors, or they want us 229 00:10:38,720 --> 00:10:40,680 Speaker 1: to go to school to be like like this like 230 00:10:40,720 --> 00:10:42,599 Speaker 1: and it's great. But then when you do something like 231 00:10:42,640 --> 00:10:44,080 Speaker 1: I want to be a makeup artist or I want to, 232 00:10:44,160 --> 00:10:45,679 Speaker 1: you know, be a chef, They're just kind of like, well, 233 00:10:45,679 --> 00:10:48,080 Speaker 1: I guess, so, I want to say why. But then 234 00:10:48,320 --> 00:10:51,920 Speaker 1: you've proven yourself, you said, after ten years, they were like, oh, okay. 235 00:10:51,640 --> 00:10:57,680 Speaker 3: She's great at it. It's working out. 236 00:11:00,440 --> 00:11:02,760 Speaker 1: You were on that show on Hell's Kitchen, which that 237 00:11:02,840 --> 00:11:04,520 Speaker 1: was freaking awesome, by the way, thank you. 238 00:11:04,880 --> 00:11:05,960 Speaker 3: How was that experience? 239 00:11:06,400 --> 00:11:08,480 Speaker 2: I was wild. I mean the first time. I think 240 00:11:08,520 --> 00:11:11,800 Speaker 2: I was a little young and a little shy. I 241 00:11:11,880 --> 00:11:14,880 Speaker 2: definitely didn't push myself, you know, to the limit. But 242 00:11:15,120 --> 00:11:17,319 Speaker 2: I always told myself, Man, if they ever call me back, 243 00:11:17,800 --> 00:11:20,680 Speaker 2: I am so walking in there and taking this thing. 244 00:11:20,800 --> 00:11:24,440 Speaker 2: And literally like ten years to the day from the 245 00:11:24,520 --> 00:11:26,920 Speaker 2: first time, not to the day, but like to the 246 00:11:27,120 --> 00:11:29,280 Speaker 2: It was like the same month they must fill you know, 247 00:11:29,400 --> 00:11:30,960 Speaker 2: cast in film in the same month, but it was 248 00:11:30,960 --> 00:11:33,480 Speaker 2: like ten years later they said they were doing all 249 00:11:33,520 --> 00:11:36,840 Speaker 2: Star seasons and I'm like, absolutely, I'm gonna gonna go 250 00:11:36,880 --> 00:11:39,520 Speaker 2: in there and this time I'm gonna win it. And 251 00:11:39,640 --> 00:11:40,160 Speaker 2: you did. 252 00:11:40,400 --> 00:11:43,520 Speaker 3: That's awesome. That is so great. How is he actually? 253 00:11:43,520 --> 00:11:45,920 Speaker 3: I was gonna ask you that too, Ramsey. Is he cool? 254 00:11:46,559 --> 00:11:51,320 Speaker 2: He's cool. He's definitely rough. He's very intimidating. When he's 255 00:11:51,360 --> 00:11:53,679 Speaker 2: looking at you. It's like he's staring at your soul 256 00:11:53,800 --> 00:11:57,600 Speaker 2: when he asks your question. So it's very like, be honest, 257 00:11:57,800 --> 00:12:00,920 Speaker 2: don't bullshit him if you mess up and your mistakes. 258 00:12:01,160 --> 00:12:04,120 Speaker 2: I mean, he doesn't really yell like that normal life, 259 00:12:04,160 --> 00:12:07,080 Speaker 2: but he's intimidating. If he walks into a kitchen, you 260 00:12:07,120 --> 00:12:10,480 Speaker 2: straighten up, you pay attention, and he definitely listen to 261 00:12:10,520 --> 00:12:12,480 Speaker 2: what he tells you to do. He knows what he's doing. 262 00:12:12,520 --> 00:12:14,640 Speaker 2: He's the real deal. He knows how to cook like 263 00:12:14,720 --> 00:12:15,840 Speaker 2: you wouldn't believe. 264 00:12:15,920 --> 00:12:18,120 Speaker 1: I was gonna ask you because I'm sure this is 265 00:12:18,600 --> 00:12:21,400 Speaker 1: my take on it or what I've noticed that there are. 266 00:12:21,480 --> 00:12:25,000 Speaker 1: It's a very also like culinary culinary industry is very 267 00:12:25,040 --> 00:12:25,880 Speaker 1: male dominated. 268 00:12:26,080 --> 00:12:26,760 Speaker 3: Is that right? 269 00:12:27,440 --> 00:12:30,760 Speaker 2: Absolutely? I mean my whole career, I've been the only 270 00:12:30,840 --> 00:12:33,839 Speaker 2: female in the kitchen and ninety eight percent of the 271 00:12:33,880 --> 00:12:36,319 Speaker 2: time and if there is another female, it's a pastry chef, 272 00:12:37,160 --> 00:12:40,000 Speaker 2: which there's nothing wrong with. I absolutely respect all of 273 00:12:40,040 --> 00:12:43,560 Speaker 2: my fellow pastry chefs. All my girlfriends in the kitchen 274 00:12:43,600 --> 00:12:45,960 Speaker 2: are pastry chefs. But I always told myself I want 275 00:12:45,960 --> 00:12:50,400 Speaker 2: to be a savory chef, a chef, and it's definitely 276 00:12:50,400 --> 00:12:51,920 Speaker 2: been a male dominated industry. 277 00:12:52,480 --> 00:12:53,480 Speaker 3: Why do you think that is? 278 00:12:54,040 --> 00:12:56,600 Speaker 1: I mean, because there are always women in the kitchen, 279 00:12:56,760 --> 00:12:57,840 Speaker 1: especially us growing up. 280 00:12:58,559 --> 00:13:01,360 Speaker 2: What's funny. I went to a French culinary school and 281 00:13:01,400 --> 00:13:03,320 Speaker 2: one of the things they taught in food history is 282 00:13:03,720 --> 00:13:07,560 Speaker 2: a lot of cultures. When it came to chefs in 283 00:13:07,640 --> 00:13:11,080 Speaker 2: hotels and kitchens. It was just like Japanese culture where 284 00:13:11,080 --> 00:13:13,480 Speaker 2: they would not train women how to make sushi, where 285 00:13:13,520 --> 00:13:15,400 Speaker 2: it was a privilege. It was the same in the 286 00:13:15,760 --> 00:13:19,720 Speaker 2: cuisine of France. It was like women weren't allowed in 287 00:13:19,760 --> 00:13:23,000 Speaker 2: the kitchen, which is so funny because at home it's 288 00:13:23,040 --> 00:13:25,920 Speaker 2: predominantly women in the kitchen, so it's really interesting. It 289 00:13:25,960 --> 00:13:27,640 Speaker 2: became sort of like this, I don't know what the 290 00:13:27,679 --> 00:13:29,560 Speaker 2: word is I'm looking for, but it was like, once 291 00:13:29,600 --> 00:13:34,160 Speaker 2: it became industry or a money making situation, it was like, Okay, 292 00:13:34,160 --> 00:13:35,959 Speaker 2: well we don't We're not going to train women how 293 00:13:35,960 --> 00:13:38,480 Speaker 2: to do this. And it's like, wait a minute, we 294 00:13:38,520 --> 00:13:42,480 Speaker 2: trained you how to do this exactly, Hello, we taught 295 00:13:42,559 --> 00:13:43,400 Speaker 2: you how to cook. 296 00:13:45,559 --> 00:13:48,200 Speaker 1: Have you ever walked into a kitchen and or and 297 00:13:48,240 --> 00:13:50,080 Speaker 1: do you feel like intimidated or anything like that? 298 00:13:50,120 --> 00:13:51,040 Speaker 3: Have you ever felt that? 299 00:13:51,880 --> 00:13:56,679 Speaker 2: Maybe my first six months, But after that it was 300 00:13:56,800 --> 00:13:59,400 Speaker 2: like you either got to just you fake it till 301 00:13:59,440 --> 00:14:01,920 Speaker 2: you make it. You like how many different metaphors fake 302 00:14:01,920 --> 00:14:05,720 Speaker 2: it till you make it, sink or swim? You gotta 303 00:14:05,840 --> 00:14:08,040 Speaker 2: like rope with the boys. I hate to say it 304 00:14:08,040 --> 00:14:10,080 Speaker 2: that way, but I had to had to show them. 305 00:14:10,080 --> 00:14:12,400 Speaker 2: I'm sure I acted in ways that I if I'm 306 00:14:12,440 --> 00:14:15,080 Speaker 2: looking back on it, I would say that it's unfortunate 307 00:14:15,120 --> 00:14:17,320 Speaker 2: I had to be that way as a young woman 308 00:14:17,400 --> 00:14:21,520 Speaker 2: in the industry just to be accepted. Looking back on it, 309 00:14:21,520 --> 00:14:24,640 Speaker 2: and it's like, wow, that was kind of not cool, 310 00:14:25,120 --> 00:14:25,320 Speaker 2: you know. 311 00:14:25,960 --> 00:14:28,000 Speaker 1: Yeah, And did you ever feel like you wanted to quit, 312 00:14:28,040 --> 00:14:30,080 Speaker 1: like you're like I forget this, I'm not gonna do this, 313 00:14:30,200 --> 00:14:31,680 Speaker 1: or did you feel like this is what I want? 314 00:14:31,960 --> 00:14:34,400 Speaker 2: Probably a million times, but I knew it is what 315 00:14:34,440 --> 00:14:37,880 Speaker 2: I wanted. I just I couldn't quit. But there were 316 00:14:38,000 --> 00:14:41,440 Speaker 2: days where it was like what am I doing? Man? 317 00:14:41,840 --> 00:14:42,040 Speaker 1: You know? 318 00:14:43,240 --> 00:14:44,280 Speaker 3: Yeah, no, I feel you. 319 00:14:44,320 --> 00:14:46,240 Speaker 1: I feel you because even in my industry, it's still 320 00:14:46,280 --> 00:14:49,280 Speaker 1: like you know, or in the regional Mexican space, and 321 00:14:49,320 --> 00:14:51,560 Speaker 1: I think all music it's very difficult for women to 322 00:14:51,600 --> 00:14:54,240 Speaker 1: be accepted completely. You know, it's very male dominated. So 323 00:14:54,280 --> 00:14:57,280 Speaker 1: it's just you have to have that fire within and say, okay, 324 00:14:57,280 --> 00:14:59,240 Speaker 1: I'm just gonna keep on truck in. I'm gonna keep 325 00:14:59,240 --> 00:15:02,080 Speaker 1: pressing forward. And of course you just want to like 326 00:15:02,120 --> 00:15:04,360 Speaker 1: throw in the towel, but thank goodness you don't, because 327 00:15:04,360 --> 00:15:06,080 Speaker 1: it's right when you're like you want to give up, 328 00:15:06,120 --> 00:15:08,120 Speaker 1: something happens and it's like boom. 329 00:15:08,080 --> 00:15:11,760 Speaker 2: Right when you almost give up. Right, Yeah, I think 330 00:15:11,800 --> 00:15:14,320 Speaker 2: I got my first break. You know, people always say, oh, 331 00:15:14,600 --> 00:15:17,440 Speaker 2: was it the show? I'm like, no, I I am 332 00:15:17,480 --> 00:15:19,720 Speaker 2: where I am today because I worked my butt off 333 00:15:19,840 --> 00:15:24,040 Speaker 2: to get the show. Was great, but that wasn't what 334 00:15:24,240 --> 00:15:29,240 Speaker 2: propelled my career. I remember getting my first real chef position, 335 00:15:30,200 --> 00:15:33,000 Speaker 2: you know. From there, I just never really looked back, 336 00:15:33,160 --> 00:15:36,440 Speaker 2: you know, and I had taken a couple steps sideways. 337 00:15:36,480 --> 00:15:38,360 Speaker 2: I think one of the things that women really do 338 00:15:38,520 --> 00:15:43,080 Speaker 2: well in whatever field is they know when it's appropriate 339 00:15:43,120 --> 00:15:44,720 Speaker 2: to take a step down or take a step to 340 00:15:44,760 --> 00:15:46,920 Speaker 2: the side in order to get to the next step. 341 00:15:47,400 --> 00:15:49,200 Speaker 2: And I did it, and I finally realized when it 342 00:15:49,240 --> 00:15:53,280 Speaker 2: was the last time, like now I'm only taking this 343 00:15:53,400 --> 00:15:56,480 Speaker 2: position and up. But I did, you know, I played 344 00:15:56,520 --> 00:15:58,720 Speaker 2: it right and I made some good moves, and I 345 00:15:58,760 --> 00:16:01,800 Speaker 2: think that was very key, was just knowing what moves 346 00:16:01,840 --> 00:16:05,240 Speaker 2: to make in your career. And sometimes I took big 347 00:16:05,360 --> 00:16:07,800 Speaker 2: pay cuts, but you know what, it paid off in 348 00:16:07,880 --> 00:16:11,880 Speaker 2: other ways, and you know, twenty two years later, here 349 00:16:11,920 --> 00:16:14,880 Speaker 2: we are. You know, I'm not a cocky person. I 350 00:16:15,560 --> 00:16:19,520 Speaker 2: very hard on myself, but it took until very recently 351 00:16:19,600 --> 00:16:22,440 Speaker 2: to say I'm good at what I do and I 352 00:16:22,480 --> 00:16:25,440 Speaker 2: can you know, on the business side too, you know, 353 00:16:25,480 --> 00:16:27,120 Speaker 2: it's not just the chef's side. There are a lot 354 00:16:27,160 --> 00:16:29,760 Speaker 2: of different types of chef jobs and more power to 355 00:16:29,800 --> 00:16:32,400 Speaker 2: the chef that's working on the line every day in 356 00:16:32,440 --> 00:16:34,760 Speaker 2: a small mom and pop place. That's if that's what 357 00:16:34,880 --> 00:16:37,440 Speaker 2: their goal is and their dream. But I've always been 358 00:16:37,520 --> 00:16:40,400 Speaker 2: kind of more on the big business side as well. 359 00:16:40,640 --> 00:16:43,480 Speaker 2: That's a part that I definitely feel proud of that, 360 00:16:43,600 --> 00:16:46,200 Speaker 2: you know, I know how to run this culinary business, 361 00:16:46,240 --> 00:16:47,680 Speaker 2: this hospitality thing. 362 00:16:48,120 --> 00:16:49,720 Speaker 3: That makes you so happy. It makes me proud. 363 00:16:49,760 --> 00:16:51,520 Speaker 1: It makes you so proud as a fellow Latina, just 364 00:16:51,520 --> 00:16:54,560 Speaker 1: to be like, she's a woman, she's Latin, She's made 365 00:16:54,600 --> 00:16:55,160 Speaker 1: it this far. 366 00:16:55,480 --> 00:16:56,360 Speaker 3: You love what you do. 367 00:16:56,680 --> 00:16:59,160 Speaker 1: And I'm sure there are many people or women that 368 00:16:59,200 --> 00:17:01,920 Speaker 1: are listening to us that also want to go to 369 00:17:01,960 --> 00:17:02,640 Speaker 1: culinary school. 370 00:17:02,680 --> 00:17:04,320 Speaker 3: Is it hard? Is culinary school hard? 371 00:17:04,520 --> 00:17:06,920 Speaker 2: You know? I don't know how it is these days. 372 00:17:07,200 --> 00:17:09,040 Speaker 2: I know when I went it was tough. I mean 373 00:17:09,080 --> 00:17:11,159 Speaker 2: I went to a two year program. It wasn't like 374 00:17:11,240 --> 00:17:14,679 Speaker 2: a easy breezy you see the ads all over for 375 00:17:14,760 --> 00:17:17,280 Speaker 2: different trades now where it's like get out in six 376 00:17:17,320 --> 00:17:20,120 Speaker 2: months and make this starting salary, and I'm just like WHOA. 377 00:17:20,240 --> 00:17:22,920 Speaker 2: I had to like go through food history and nutrition 378 00:17:23,160 --> 00:17:25,719 Speaker 2: and all the courses, and you know, it was a 379 00:17:25,960 --> 00:17:29,560 Speaker 2: full on thing. But it's funny because it's now twice 380 00:17:29,600 --> 00:17:32,919 Speaker 2: as expensive and you get less of schooling. But I 381 00:17:32,960 --> 00:17:35,439 Speaker 2: think the most important piece of advice I'd give anyone 382 00:17:35,480 --> 00:17:37,560 Speaker 2: going into culinary school is just tune out all the 383 00:17:37,880 --> 00:17:39,639 Speaker 2: I mean, now, it's tough. You got the Food Network, 384 00:17:39,640 --> 00:17:42,200 Speaker 2: you got all these famous chefs. It's got to get 385 00:17:42,200 --> 00:17:44,960 Speaker 2: you a little jaded on like not really wanting to 386 00:17:44,960 --> 00:17:46,840 Speaker 2: put in the hard work. Right, You're like, I want 387 00:17:46,880 --> 00:17:48,560 Speaker 2: to be I want to be that now. I want 388 00:17:48,560 --> 00:17:50,760 Speaker 2: to get there now. And you just have to tune 389 00:17:50,760 --> 00:17:53,240 Speaker 2: that stuff out because it's a process. Even if you're 390 00:17:53,280 --> 00:17:56,400 Speaker 2: a natural good cook, it's a process to get through 391 00:17:56,400 --> 00:17:59,240 Speaker 2: this industry and you got to put in the time. 392 00:17:59,560 --> 00:18:00,320 Speaker 3: Yeah, you have it. 393 00:18:00,359 --> 00:18:04,480 Speaker 1: Anyone that's listening that wants to follow in Chef Ariel's footsteps, 394 00:18:04,600 --> 00:18:06,840 Speaker 1: just be patient. I think it's just be patient and 395 00:18:07,200 --> 00:18:08,640 Speaker 1: just know there are going to be moments that you're 396 00:18:08,680 --> 00:18:11,240 Speaker 1: going to be like, f this all. But look, we 397 00:18:11,320 --> 00:18:13,800 Speaker 1: all go through it and it's always just I always 398 00:18:13,800 --> 00:18:16,080 Speaker 1: say this, guys, keep your eyes focused on the light 399 00:18:16,080 --> 00:18:18,480 Speaker 1: at the end of the tunnel. So talking about we 400 00:18:18,520 --> 00:18:22,080 Speaker 1: already talked about women. Are there a lot of Latin 401 00:18:22,119 --> 00:18:24,840 Speaker 1: even men as chefs. Have you met more a lot 402 00:18:24,880 --> 00:18:26,480 Speaker 1: more Latin chefs out there. 403 00:18:27,080 --> 00:18:29,639 Speaker 2: Growing up in California, I think there was definitely a 404 00:18:29,680 --> 00:18:33,720 Speaker 2: lot more Mexican chefs, not necessarily like at the top, 405 00:18:33,880 --> 00:18:37,200 Speaker 2: but definitely working their way. Almost every soo chef I 406 00:18:37,280 --> 00:18:40,200 Speaker 2: ever worked within California was Mexican. Most of the cooks 407 00:18:40,240 --> 00:18:42,639 Speaker 2: were Mexican as well. I'm a little different on the 408 00:18:42,640 --> 00:18:44,760 Speaker 2: East Coast when I moved here. It's just a different 409 00:18:44,840 --> 00:18:47,360 Speaker 2: Latin culture here, a lot of Puerto Rican trade off. 410 00:18:47,440 --> 00:18:49,439 Speaker 2: You know. I left the West Coast and it was 411 00:18:49,520 --> 00:18:52,359 Speaker 2: you know, Salvadorian and Mexicans in the kitchen, and then 412 00:18:52,359 --> 00:18:54,600 Speaker 2: here it was a lot of mostly Puerto Ricans and 413 00:18:55,040 --> 00:18:58,159 Speaker 2: some Haitians. But I think, I don't know. In New 414 00:18:58,240 --> 00:19:01,639 Speaker 2: York anyway, there's definitely a lot more Latin male chefs 415 00:19:01,680 --> 00:19:04,440 Speaker 2: for sure, still not that many women. There's a few. 416 00:19:04,960 --> 00:19:07,560 Speaker 2: I think the space has opened up in general, a 417 00:19:07,600 --> 00:19:10,960 Speaker 2: lot more Mexican restaurants in New York. There's a lot 418 00:19:11,040 --> 00:19:14,560 Speaker 2: more Puerto Rican restaurants. So I think now that these 419 00:19:15,080 --> 00:19:18,040 Speaker 2: what I guess people would call niche restaurants, which is 420 00:19:18,119 --> 00:19:21,399 Speaker 2: just funny to me because it's a it's not a trend. 421 00:19:21,560 --> 00:19:24,760 Speaker 2: It's a list of these there are ethnic foods that 422 00:19:24,800 --> 00:19:27,440 Speaker 2: I've been around a long time. Now that these restaurants 423 00:19:27,440 --> 00:19:29,399 Speaker 2: are kind of popping up all over the place, I 424 00:19:29,400 --> 00:19:32,360 Speaker 2: think there's definitely a lot more space for Latin chefs 425 00:19:32,400 --> 00:19:32,840 Speaker 2: for sure. 426 00:19:33,160 --> 00:19:33,840 Speaker 3: That's awesome. 427 00:19:33,960 --> 00:19:37,879 Speaker 1: Do you feel like any pressure having to represent Latins 428 00:19:37,960 --> 00:19:38,879 Speaker 1: or especially women? 429 00:19:39,359 --> 00:19:42,800 Speaker 2: Oh, one hundred percent. And then you know some people 430 00:19:42,840 --> 00:19:45,119 Speaker 2: are also, you know, not very kind. You know that 431 00:19:45,160 --> 00:19:47,320 Speaker 2: I'm not one hundred percent. You know, I have a 432 00:19:47,440 --> 00:19:50,840 Speaker 2: very white mom, you know, with a very European background. 433 00:19:51,119 --> 00:19:54,520 Speaker 2: It's always been tough to fit into either space for 434 00:19:54,560 --> 00:19:56,879 Speaker 2: me because it's I'm not one thing and I'm not 435 00:19:56,960 --> 00:20:00,720 Speaker 2: the other. But I feel comfortable in both, and I 436 00:20:00,760 --> 00:20:04,280 Speaker 2: think that's okay. It's funny because I try to stand 437 00:20:04,359 --> 00:20:08,200 Speaker 2: up for and represent Latin people in the food industry 438 00:20:08,240 --> 00:20:13,119 Speaker 2: and sometimes I don't get received one hundred percent, which 439 00:20:13,160 --> 00:20:15,600 Speaker 2: is unfortunate. You got to just take it and stride 440 00:20:15,640 --> 00:20:19,720 Speaker 2: and stay positive and continue doing what you're there to do. 441 00:20:19,800 --> 00:20:22,560 Speaker 2: And everything I do is coming from a good place. 442 00:20:22,640 --> 00:20:24,879 Speaker 2: I just hope that people know that absolutely. 443 00:20:25,119 --> 00:20:27,840 Speaker 1: Yeah, I mean those people that make it hard, it's 444 00:20:27,920 --> 00:20:29,240 Speaker 1: just you know, it's cool. 445 00:20:29,280 --> 00:20:29,880 Speaker 3: It's all good. 446 00:20:30,320 --> 00:20:32,880 Speaker 1: Like I try my best to be like, Okay, I'm 447 00:20:32,920 --> 00:20:35,439 Speaker 1: just gonna breathe. There's obviously something wrong with you, not 448 00:20:35,520 --> 00:20:40,119 Speaker 1: with me, you you know, keep doing me exactly. 449 00:20:47,240 --> 00:20:48,880 Speaker 3: Okay. I have two questions. 450 00:20:49,320 --> 00:20:51,639 Speaker 1: So, what are like some easy tips that you can 451 00:20:51,680 --> 00:20:54,480 Speaker 1: give people to just make more of like healthy choices, 452 00:20:54,600 --> 00:20:56,600 Speaker 1: like you know, things that people use every single day, 453 00:20:56,680 --> 00:20:57,960 Speaker 1: or thing that you recommend. 454 00:20:58,560 --> 00:21:00,600 Speaker 2: Yeah, I mean, I think the number one tip is 455 00:21:00,600 --> 00:21:03,520 Speaker 2: if you're going to make a decision to make a change, 456 00:21:04,080 --> 00:21:07,040 Speaker 2: you really got to do a purge in your pantry, 457 00:21:07,200 --> 00:21:09,119 Speaker 2: because if it's not there, you can't use it, right, 458 00:21:09,640 --> 00:21:11,919 Speaker 2: that's my number one rule. If it's not there, you 459 00:21:11,920 --> 00:21:15,320 Speaker 2: can't eat it. There's definitely go to ingredients. I mean, 460 00:21:15,359 --> 00:21:19,720 Speaker 2: I'm big on only using natural sea salts and malayan salts, 461 00:21:19,800 --> 00:21:22,760 Speaker 2: Avocado oils, I use all different types of oils. I 462 00:21:22,840 --> 00:21:25,960 Speaker 2: use olive oils for certain things, coconut oil, avocado oil, 463 00:21:26,080 --> 00:21:29,080 Speaker 2: grape seeded oil. There's different oils for different things. 464 00:21:29,200 --> 00:21:30,399 Speaker 3: Is your go to avocado? 465 00:21:30,840 --> 00:21:33,400 Speaker 2: Yeah? I think so. It's got a high smoke point. 466 00:21:33,400 --> 00:21:36,719 Speaker 2: It works nicely all around for sereine. You can use 467 00:21:36,720 --> 00:21:39,199 Speaker 2: it for solad dressings, you can use it for a 468 00:21:39,200 --> 00:21:39,760 Speaker 2: lot of stuff. 469 00:21:39,800 --> 00:21:39,919 Speaker 3: Ok. 470 00:21:40,040 --> 00:21:44,080 Speaker 2: Yeah, So it's super versatile. I think the salts, the fats, 471 00:21:44,119 --> 00:21:46,719 Speaker 2: and the sugars are the number one things that you 472 00:21:46,760 --> 00:21:49,480 Speaker 2: want to start with. I know the flowers are important too, 473 00:21:49,760 --> 00:21:51,800 Speaker 2: but if you can start there and then move on 474 00:21:51,880 --> 00:21:53,920 Speaker 2: to the flowers, because the flowers can be a little 475 00:21:53,960 --> 00:21:58,719 Speaker 2: tough to navigate, right, Because coconut flour works very different 476 00:21:58,840 --> 00:22:02,320 Speaker 2: than almond flour versus you know, arrow roots starts, so 477 00:22:02,400 --> 00:22:05,240 Speaker 2: some are good for baking, some were good for breading. 478 00:22:05,480 --> 00:22:07,159 Speaker 2: And I talk a lot about that and what to 479 00:22:07,320 --> 00:22:10,760 Speaker 2: use wear and what substitutes. But I think, like I said, 480 00:22:10,760 --> 00:22:14,320 Speaker 2: the salts, the oils, and the sugars are important. Coconut 481 00:22:14,400 --> 00:22:16,040 Speaker 2: sugar is a huge one for me. It's kind of 482 00:22:16,040 --> 00:22:19,000 Speaker 2: an in between. I use monk fruit sugar a lot. 483 00:22:19,000 --> 00:22:20,639 Speaker 3: Oh, yes, the monk for sugar, you guys. 484 00:22:20,800 --> 00:22:23,280 Speaker 2: Yeah, I have no cane sugar in this house. 485 00:22:23,400 --> 00:22:24,480 Speaker 3: So good. 486 00:22:24,600 --> 00:22:27,479 Speaker 2: You gotta purge it. Yeah, if it's not there, you 487 00:22:27,520 --> 00:22:29,440 Speaker 2: can't use it. That's my number one one. 488 00:22:29,800 --> 00:22:33,760 Speaker 1: I think it's very important to just make that decision, guys. 489 00:22:33,880 --> 00:22:34,840 Speaker 3: You know, like when. 490 00:22:34,680 --> 00:22:37,359 Speaker 1: I've tried so many different I don't even like to 491 00:22:37,359 --> 00:22:39,679 Speaker 1: call them diets anymore, but I tried so many different 492 00:22:39,720 --> 00:22:42,760 Speaker 1: diets and quto was the thing, and it just becomes 493 00:22:42,800 --> 00:22:46,200 Speaker 1: making that switch of it's a lifestyle change. I want 494 00:22:46,240 --> 00:22:48,720 Speaker 1: to just be healthier. I want to feel better more 495 00:22:48,720 --> 00:22:50,000 Speaker 1: than anything. It was like, I want to feel better, 496 00:22:50,000 --> 00:22:52,200 Speaker 1: I want to have more energy. So I just did 497 00:22:52,240 --> 00:22:54,520 Speaker 1: exactly what you said. I perched. I was like, I 498 00:22:54,560 --> 00:22:57,840 Speaker 1: am removing everything that I know is not good for me, 499 00:22:58,359 --> 00:23:02,240 Speaker 1: and try to find other things like instead of cane sugar, 500 00:23:02,400 --> 00:23:05,200 Speaker 1: you know, the monk fruit sugar which I was introduced 501 00:23:05,200 --> 00:23:07,399 Speaker 1: to that late, like maybe like glass ear barely and 502 00:23:07,480 --> 00:23:09,680 Speaker 1: I really like it, you know, So just little things 503 00:23:09,720 --> 00:23:12,159 Speaker 1: like that. Yeah, But anyways, how do you feel about 504 00:23:12,600 --> 00:23:16,280 Speaker 1: buying organic proteins, poultry and organic fruits? I do you 505 00:23:16,280 --> 00:23:18,920 Speaker 1: feel like it's absolutely necessary? Do you highly recommend that. 506 00:23:19,760 --> 00:23:23,639 Speaker 2: I think that there are some things that you really 507 00:23:23,720 --> 00:23:26,000 Speaker 2: should stick to you. I don't think it needs to 508 00:23:26,040 --> 00:23:28,560 Speaker 2: be one hundred percent. Let's be honest. A fully organic 509 00:23:28,720 --> 00:23:32,639 Speaker 2: lifestyle is not cheap, right, right, So you kind of 510 00:23:32,640 --> 00:23:35,200 Speaker 2: have to pick and choose what you're gonna do. I'm 511 00:23:35,240 --> 00:23:39,119 Speaker 2: particularly strict when it comes to where my chicken comes from, 512 00:23:39,320 --> 00:23:43,880 Speaker 2: only because I know the huge swing between what you're 513 00:23:43,880 --> 00:23:48,480 Speaker 2: getting with a commodity bird versus a organic bird, and 514 00:23:49,200 --> 00:23:51,520 Speaker 2: what they're said, there are some things that I don't 515 00:23:51,520 --> 00:23:55,600 Speaker 2: think are as important, But I would say a lot 516 00:23:55,640 --> 00:23:57,639 Speaker 2: of meat. I mean, I only eat grass fed beef. 517 00:23:57,840 --> 00:24:00,679 Speaker 2: I work with regular beef in my staurant, so obviously 518 00:24:00,680 --> 00:24:02,720 Speaker 2: I have to taste it. But when I'm at home 519 00:24:02,840 --> 00:24:06,200 Speaker 2: it's it's mostly grass fed. If I'm eating pork products, 520 00:24:06,200 --> 00:24:10,800 Speaker 2: I try to eat nitrate free, you know, just no additives. 521 00:24:11,359 --> 00:24:14,359 Speaker 2: I'm just natural chickens. I know it sounds funny, but 522 00:24:14,400 --> 00:24:17,280 Speaker 2: I'm a little less weird about fish because right now 523 00:24:17,400 --> 00:24:20,840 Speaker 2: the whole farm raised industry has totally changed, and there's 524 00:24:20,840 --> 00:24:24,040 Speaker 2: a lot of actual quote unquote farm raised, and it's 525 00:24:24,080 --> 00:24:27,560 Speaker 2: almost like wild farm raised. They're building farms out in 526 00:24:27,600 --> 00:24:31,920 Speaker 2: the ocean, so you're getting a much more natural product 527 00:24:31,960 --> 00:24:34,440 Speaker 2: than the old school farm raise, which was in these 528 00:24:34,480 --> 00:24:39,520 Speaker 2: weird pins like landlocked salinated water. So farm raised is 529 00:24:39,600 --> 00:24:41,960 Speaker 2: really kind of change. Where fish, I'm a little depends 530 00:24:42,000 --> 00:24:43,680 Speaker 2: on what fish I'm getting, but I'm a little bit 531 00:24:43,760 --> 00:24:46,760 Speaker 2: less crazy about that. As far as vegetables, for me, 532 00:24:46,880 --> 00:24:49,600 Speaker 2: anything you're gonna eat raw go organic. Yeah, if you're 533 00:24:49,600 --> 00:24:52,040 Speaker 2: gonna cook it, it's at the end of the world. Okay, 534 00:24:52,160 --> 00:24:56,000 Speaker 2: you know, we grew up eating non organic food. We're 535 00:24:56,040 --> 00:24:58,679 Speaker 2: going to cook it's you know, it's going to be fine, 536 00:24:59,080 --> 00:25:01,000 Speaker 2: and it's what you can have for if it's more 537 00:25:01,040 --> 00:25:04,120 Speaker 2: about the type of ingredients that you can change where 538 00:25:04,160 --> 00:25:06,800 Speaker 2: you can't afford a full organic lifestyle, I don't think 539 00:25:06,840 --> 00:25:09,399 Speaker 2: that anyone should beat themselves up for that. You do 540 00:25:09,480 --> 00:25:11,520 Speaker 2: what you can when you can. That's another rule of 541 00:25:11,560 --> 00:25:12,040 Speaker 2: THEMB for me. 542 00:25:12,359 --> 00:25:12,960 Speaker 3: I love that. 543 00:25:13,040 --> 00:25:15,320 Speaker 1: I absolutely love that because there are times when I'm like, Okay, 544 00:25:15,359 --> 00:25:17,040 Speaker 1: I can go to I don't know, whole foods right, 545 00:25:17,119 --> 00:25:20,040 Speaker 1: and I'm like, and it's expensive. It does get expensive, 546 00:25:20,080 --> 00:25:21,240 Speaker 1: so they're expensive. 547 00:25:21,359 --> 00:25:21,639 Speaker 2: Yeah. 548 00:25:21,880 --> 00:25:24,040 Speaker 1: I cut back on other things that are not necessary 549 00:25:24,080 --> 00:25:26,520 Speaker 1: to make sure I'm investing in myself, which is the 550 00:25:26,560 --> 00:25:30,000 Speaker 1: things that I'm eating here at home. So when I'm traveling, 551 00:25:30,160 --> 00:25:31,760 Speaker 1: that's one thing where I'm like, Okay, I try my 552 00:25:31,800 --> 00:25:33,919 Speaker 1: best not to have any chicken outside of the house. 553 00:25:34,200 --> 00:25:36,440 Speaker 3: I'd rather do fish, because you. 554 00:25:36,400 --> 00:25:38,680 Speaker 2: Know what you are cooking in your own home. You 555 00:25:38,720 --> 00:25:40,280 Speaker 2: don't necessarily know what you're eating. 556 00:25:40,080 --> 00:25:42,160 Speaker 3: In a restaurant exactly. 557 00:25:42,280 --> 00:25:44,720 Speaker 1: Yeah, So that's just my only thing, but I want 558 00:25:44,760 --> 00:25:47,640 Speaker 1: I was curious to see what you thought about organic 559 00:25:47,760 --> 00:25:49,480 Speaker 1: because there are people there there don't believe in it. 560 00:25:49,520 --> 00:25:51,080 Speaker 3: But I'm like, dude, it's out there, it's real. 561 00:25:51,359 --> 00:25:54,600 Speaker 1: Yeah. So my other question was actually asked your probably 562 00:25:54,600 --> 00:25:56,320 Speaker 1: like five questions in one so I'm so sorry. But 563 00:25:56,359 --> 00:25:58,919 Speaker 1: my other question, and I'm very curious to ask you 564 00:25:58,960 --> 00:26:00,760 Speaker 1: this because I don't know. I feel like it's browned 565 00:26:00,800 --> 00:26:03,440 Speaker 1: upon and certain chefs feel that way, but I want 566 00:26:03,440 --> 00:26:04,000 Speaker 1: to know what you don't. 567 00:26:04,040 --> 00:26:04,439 Speaker 3: Be honest. 568 00:26:04,680 --> 00:26:07,040 Speaker 1: Sure, I'm the type of person that I don't measure. 569 00:26:07,200 --> 00:26:09,240 Speaker 1: I have a sister who's really good at cooking, and 570 00:26:09,600 --> 00:26:13,119 Speaker 1: she measures everything. I've never measured. I grew up watching 571 00:26:13,119 --> 00:26:15,280 Speaker 1: my grandma cook and she never measured, even with the beans, 572 00:26:15,280 --> 00:26:16,920 Speaker 1: Like yeah, sometimes I'm like, oh my look, she would 573 00:26:16,960 --> 00:26:17,480 Speaker 1: put all. 574 00:26:17,440 --> 00:26:19,439 Speaker 3: Kinds of salt. I'm like, oh, that shit's gonna be salty, 575 00:26:19,480 --> 00:26:20,000 Speaker 3: and it wasn't. 576 00:26:20,080 --> 00:26:22,240 Speaker 1: It's like now I'm like, I find myself doing the 577 00:26:22,240 --> 00:26:25,080 Speaker 1: same thing where I don't measure salt anything. 578 00:26:25,080 --> 00:26:27,520 Speaker 3: I just feel it in my heart. I swear to you, I. 579 00:26:27,480 --> 00:26:29,160 Speaker 1: Like to feel it, and I'm like, yes, okay, cool, 580 00:26:29,160 --> 00:26:32,359 Speaker 1: I'm gonna stop at you. Yeah, but do you what 581 00:26:32,400 --> 00:26:33,360 Speaker 1: do you feel about that? 582 00:26:33,480 --> 00:26:33,560 Speaker 2: Like? 583 00:26:33,600 --> 00:26:35,639 Speaker 3: Should we measure. Is it better to measure? 584 00:26:36,640 --> 00:26:41,000 Speaker 2: I don't measure when I'm cooking savory food. Okay, I 585 00:26:41,000 --> 00:26:43,600 Speaker 2: almost never measure. Obviously, my recipes in a book are 586 00:26:43,640 --> 00:26:45,800 Speaker 2: gonna have measurements, which is hard, by the way, when 587 00:26:45,800 --> 00:26:48,920 Speaker 2: you need to quantify things that you didn't actually measure 588 00:26:48,960 --> 00:26:50,240 Speaker 2: for a very long time. It was like, oh, I 589 00:26:50,240 --> 00:26:51,960 Speaker 2: got this. Took a really long time to turn this 590 00:26:52,000 --> 00:26:55,840 Speaker 2: into an actual recipe. But baking, you can't mess around 591 00:26:55,840 --> 00:26:57,840 Speaker 2: with it. Have to measure in baking. It's just it 592 00:26:57,920 --> 00:27:00,399 Speaker 2: will work. It just doesn't work if you don't measure 593 00:27:00,400 --> 00:27:03,080 Speaker 2: in baking as far as I know. But every day cooking, 594 00:27:03,280 --> 00:27:04,760 Speaker 2: like I don't measure anything. 595 00:27:04,880 --> 00:27:07,760 Speaker 1: Yeah, okay, yeah, because even when in my book I did, 596 00:27:07,880 --> 00:27:09,840 Speaker 1: I added, of course, like for measuring, because there are 597 00:27:09,840 --> 00:27:11,480 Speaker 1: a lot of people prefer to measure, which is totally 598 00:27:11,480 --> 00:27:13,840 Speaker 1: fine with savory food, but for sure with baking, there's 599 00:27:13,840 --> 00:27:15,399 Speaker 1: no way, like you said, like I have to like 600 00:27:15,400 --> 00:27:16,439 Speaker 1: I don't even like to take too much. 601 00:27:16,480 --> 00:27:18,320 Speaker 3: To be honest, I let my sister do it. Yeah. 602 00:27:18,560 --> 00:27:21,439 Speaker 1: Yeah, so okay, I was just curious because I was like, 603 00:27:21,520 --> 00:27:24,120 Speaker 1: oh no, you know there I've heard before. It's kind 604 00:27:24,119 --> 00:27:26,000 Speaker 1: of like, no, that's not right, you have to measure, 605 00:27:26,040 --> 00:27:28,040 Speaker 1: and these a certain amount of salts and of course 606 00:27:28,080 --> 00:27:31,320 Speaker 1: if you're watching, you know, like cholesterol and all that stuff. 607 00:27:31,359 --> 00:27:33,280 Speaker 1: And I would suggest, yes, measure, but. 608 00:27:33,760 --> 00:27:37,160 Speaker 2: I should say a disclaimer because, like my bosses are 609 00:27:37,200 --> 00:27:42,320 Speaker 2: out there and the restaurants, we measure because obviously we 610 00:27:42,440 --> 00:27:46,119 Speaker 2: have a standard we need to. You know, like a 611 00:27:46,240 --> 00:27:48,680 Speaker 2: guest is coming to order that dish, they always get 612 00:27:48,720 --> 00:27:51,480 Speaker 2: like it has to be the same. So like there 613 00:27:51,520 --> 00:27:55,080 Speaker 2: are measurements in the kitchen for prep recipes. I don't 614 00:27:55,119 --> 00:27:56,399 Speaker 2: measure at home, is what. 615 00:27:56,600 --> 00:27:59,000 Speaker 1: Okay, Yeah, yeah, when you're cooking at home and stuff, 616 00:27:59,000 --> 00:28:01,240 Speaker 1: But in the I mean it's a completely different thing. 617 00:28:01,760 --> 00:28:04,600 Speaker 3: Yes, So now tell us a little bit about your book. 618 00:28:04,800 --> 00:28:08,440 Speaker 2: Yes, so it's for me now in August, towards the 619 00:28:08,520 --> 00:28:12,880 Speaker 2: end of August. Very exciting. You know, it's not one culture, 620 00:28:12,920 --> 00:28:15,439 Speaker 2: it's a lot of different cultures. Again, I married my husband. 621 00:28:15,440 --> 00:28:18,960 Speaker 2: He's Puerto Rican and Ecuadorian. Now I've got this plethora 622 00:28:18,960 --> 00:28:21,960 Speaker 2: of Puerto Rican and Ecuadorian influences too, So we sort 623 00:28:22,000 --> 00:28:26,679 Speaker 2: of take a journey through everywhere. There's some recipes in 624 00:28:26,720 --> 00:28:29,720 Speaker 2: there for gatherings, there's some recipes in there for mornings 625 00:28:29,760 --> 00:28:33,880 Speaker 2: on the go entertaining. There's cocktails, some of my favorite 626 00:28:33,920 --> 00:28:36,919 Speaker 2: desserts that I really had to talking about science. I 627 00:28:36,960 --> 00:28:39,520 Speaker 2: really had to work hard on because I do love 628 00:28:39,600 --> 00:28:42,960 Speaker 2: certain things like a rum cake, Jamaican rum cake or 629 00:28:43,120 --> 00:28:46,560 Speaker 2: you knowes cake, and I wanted to not, you know, 630 00:28:46,680 --> 00:28:49,640 Speaker 2: have to deprive myself of these things in my life 631 00:28:49,680 --> 00:28:52,840 Speaker 2: because they're so good. Like whoever doesn't like I don't 632 00:28:52,840 --> 00:28:55,880 Speaker 2: know seriously, I'm just saying, but like, I've found a 633 00:28:55,920 --> 00:28:58,080 Speaker 2: recipe that works for me. Obviously I can't sit and 634 00:28:58,120 --> 00:29:00,959 Speaker 2: need a whole tray of it, but there's a is 635 00:29:01,080 --> 00:29:03,680 Speaker 2: you know, at least seven to eight times healthier than 636 00:29:03,920 --> 00:29:04,800 Speaker 2: you know, the original. 637 00:29:04,880 --> 00:29:06,320 Speaker 3: Oh my god, I'm excited. 638 00:29:06,600 --> 00:29:08,520 Speaker 1: I love there's suches, but yeah, it's I always think 639 00:29:08,560 --> 00:29:10,560 Speaker 1: I'm like, it's not healthy, but oh my goodness, I know. 640 00:29:10,600 --> 00:29:12,320 Speaker 2: Well you got to be able to splurge, and there's 641 00:29:12,360 --> 00:29:15,240 Speaker 2: ways where you know, there's some things that are more 642 00:29:15,240 --> 00:29:17,360 Speaker 2: healthy and there's some things that are Just like I said, 643 00:29:17,440 --> 00:29:20,120 Speaker 2: you do what you can when you can. Every recipe 644 00:29:20,120 --> 00:29:21,960 Speaker 2: in the book, I make a note there's a story 645 00:29:22,000 --> 00:29:24,400 Speaker 2: about my life. There's an intro to every recipe that 646 00:29:24,440 --> 00:29:27,200 Speaker 2: tells you where it came from in my life. Some 647 00:29:27,240 --> 00:29:30,200 Speaker 2: of these recipes are I make notes, say you know 648 00:29:30,240 --> 00:29:32,520 Speaker 2: how to sub in regular flower or how to sum 649 00:29:32,520 --> 00:29:35,880 Speaker 2: in regular butter, so that you know it can be 650 00:29:36,040 --> 00:29:39,240 Speaker 2: accessible to folks that aren't living that nutritional lifestyle. 651 00:29:39,560 --> 00:29:40,920 Speaker 3: That's freaking awesome. 652 00:29:41,320 --> 00:29:44,520 Speaker 1: I love that you added for gatherings because that's I 653 00:29:44,520 --> 00:29:46,240 Speaker 1: think one of my biggest things is that I can 654 00:29:46,280 --> 00:29:48,440 Speaker 1: cook for one, two, three people, but when people are 655 00:29:48,440 --> 00:29:50,760 Speaker 1: coming over, I get overwhelmed. I don't know, I feel 656 00:29:50,760 --> 00:29:53,040 Speaker 1: like I forget everything. Yeah, so that's awesome that you 657 00:29:53,080 --> 00:29:57,600 Speaker 1: added that. I haven't seen personally a cookbook that has that. 658 00:29:57,760 --> 00:29:59,720 Speaker 1: You know, it's like, oh, for gatherings for parties, you 659 00:29:59,720 --> 00:30:02,239 Speaker 1: have the cocktails, which is so awesome as well. You 660 00:30:02,280 --> 00:30:04,680 Speaker 1: have one of coconut lime margarita, you guys, which I'm 661 00:30:04,680 --> 00:30:07,720 Speaker 1: so excited right now. Okay, that's one coconut lime margarita 662 00:30:08,080 --> 00:30:10,680 Speaker 1: and the leches cake. I'm so excited for it because 663 00:30:10,680 --> 00:30:12,920 Speaker 1: you know, I like, I'm not gonna lie. I like 664 00:30:13,200 --> 00:30:16,600 Speaker 1: my cocktails, guys. So you guys know that. So you 665 00:30:16,640 --> 00:30:17,520 Speaker 1: have how many recipes? 666 00:30:17,560 --> 00:30:17,960 Speaker 3: A hundred? 667 00:30:18,040 --> 00:30:20,360 Speaker 2: Right, I'm one hundred and ten, one hundred and ten. 668 00:30:20,840 --> 00:30:25,040 Speaker 3: Nice? Okay, Well, what's your favorite like go to cocktail. 669 00:30:24,800 --> 00:30:26,960 Speaker 2: You know, on a regular basis, I don't really drink 670 00:30:27,000 --> 00:30:29,160 Speaker 2: mixed drinks. I did come up with the cocktails that 671 00:30:29,200 --> 00:30:30,880 Speaker 2: are in the book because when I do want one, 672 00:30:30,880 --> 00:30:33,360 Speaker 2: I want a healthier version. But I'll be straight with you. 673 00:30:33,480 --> 00:30:36,400 Speaker 2: I'm a Scotch drinker. I like whiskey and I like scotch, 674 00:30:36,560 --> 00:30:39,239 Speaker 2: so that's my goate. And they do it straight up, 675 00:30:39,400 --> 00:30:43,240 Speaker 2: straight up while on a large I love it nice. 676 00:30:43,600 --> 00:30:45,280 Speaker 3: Now that's sexy. I love that. 677 00:30:46,120 --> 00:30:47,920 Speaker 2: I'm like, I'm not gonna lie to you. That's my drink. 678 00:30:48,000 --> 00:30:50,040 Speaker 2: But if I am going to have a mixed drink, 679 00:30:50,120 --> 00:30:51,920 Speaker 2: some of my favorites or what I included. 680 00:30:52,000 --> 00:30:54,320 Speaker 3: For sure you also have a Mechila ga in there. 681 00:30:54,520 --> 00:30:57,680 Speaker 2: Yes, absolutely one of my favorite drinks when I'm on vacation. 682 00:30:59,080 --> 00:31:00,000 Speaker 3: I'm excited, you guys. 683 00:31:00,120 --> 00:31:03,960 Speaker 1: It's called Spice Kitchen, healthy Latin and Caribbean cuisine. You guys, 684 00:31:04,000 --> 00:31:06,800 Speaker 1: I'm for sure gonna buy. I like to buy two 685 00:31:06,800 --> 00:31:08,520 Speaker 1: of everything. Someone to buy two just in case one 686 00:31:08,520 --> 00:31:10,520 Speaker 1: gets dirty, because you know, when you're cooking ones get 687 00:31:10,920 --> 00:31:12,880 Speaker 1: one gets dirty. So just keep one where it looks 688 00:31:12,880 --> 00:31:14,840 Speaker 1: pretty and the other one where I could just get 689 00:31:14,880 --> 00:31:17,800 Speaker 1: dirty with my fingers, so love it. Yeah, well I'm 690 00:31:17,840 --> 00:31:20,600 Speaker 1: cooking so no, that's awesome. I'm very happy for you 691 00:31:20,680 --> 00:31:22,160 Speaker 1: and I feel like we have a lot in common. 692 00:31:22,640 --> 00:31:25,320 Speaker 2: Yeah, thank you so much for having me. And seriously, 693 00:31:25,520 --> 00:31:29,240 Speaker 2: like we should throw a Latin food party sometime and cook. 694 00:31:29,120 --> 00:31:32,320 Speaker 3: Some stuff we go fun. I would love that we 695 00:31:32,320 --> 00:31:33,000 Speaker 3: should do it. 696 00:31:33,120 --> 00:31:34,960 Speaker 1: And if you could, just before you go and before 697 00:31:34,960 --> 00:31:37,240 Speaker 1: I share my motivational Monday quote you guys, can you 698 00:31:37,320 --> 00:31:39,560 Speaker 1: share with us chef Ario like where people can find you? 699 00:31:39,680 --> 00:31:41,480 Speaker 1: Social media, website, anything like that. 700 00:31:41,800 --> 00:31:45,200 Speaker 2: Absolutely, you can find me on Instagram chef Aril Fox 701 00:31:45,320 --> 00:31:49,040 Speaker 2: or on Facebook chef Aril Fox. And you can buy 702 00:31:49,080 --> 00:31:52,280 Speaker 2: Spice Kitchen pretty much anywhere books are sold. Pre orders 703 00:31:52,280 --> 00:31:55,640 Speaker 2: are on sale now, Amazon, Barnes and Noble, wherever you buy. 704 00:31:55,680 --> 00:31:59,600 Speaker 3: Buts love it. I'm a pre order podcase. I really 705 00:31:59,640 --> 00:32:00,480 Speaker 3: am excited. 706 00:32:00,960 --> 00:32:04,080 Speaker 1: And you know, I always share my motivational quote with 707 00:32:04,120 --> 00:32:07,840 Speaker 1: you guys every Monday, same thing, so here it is. 708 00:32:13,520 --> 00:32:16,320 Speaker 1: So the motivational Monday quote is one of the happiest 709 00:32:16,320 --> 00:32:18,880 Speaker 1: moments in life, is when you find the courage to 710 00:32:19,000 --> 00:32:21,720 Speaker 1: let go of what you can't change. 711 00:32:21,920 --> 00:32:24,320 Speaker 3: So thank you so very much for listening. 712 00:32:24,440 --> 00:32:27,840 Speaker 1: Like always I'll be here every Monday, los Amo Again, 713 00:32:28,120 --> 00:32:30,560 Speaker 1: Chef Ario, thank you so much. I'm so grateful and 714 00:32:30,640 --> 00:32:37,320 Speaker 1: I'm really looking forward to your books. Do you need 715 00:32:37,360 --> 00:32:42,080 Speaker 1: advice on love, relationships, health emails? I'm so excited to 716 00:32:42,120 --> 00:32:44,680 Speaker 1: share with you that my Cheekies and Chill podcast will 717 00:32:44,680 --> 00:32:48,080 Speaker 1: have an extra episode drop each week. I'll be answering 718 00:32:48,240 --> 00:32:53,880 Speaker 1: all your questions. Just leave me a voice message person 719 00:32:53,960 --> 00:32:55,880 Speaker 1: that Monday. All you have to do is go to 720 00:32:55,920 --> 00:32:59,160 Speaker 1: speak pipe dot com slash Cheeks and Chill podcast and 721 00:32:59,240 --> 00:32:59,920 Speaker 1: record your question. 722 00:33:00,240 --> 00:33:01,320 Speaker 3: I can't wait to hear from you. 723 00:33:05,880 --> 00:33:09,920 Speaker 1: This is a production of iHeartRadio and Mike Withdura podcast Network. 724 00:33:10,040 --> 00:33:14,000 Speaker 1: Follow us on Instagram at Mike Withdura Podcasts and follow 725 00:33:14,040 --> 00:33:17,480 Speaker 1: me Cheeky's That's c h I q U i s. 726 00:33:17,800 --> 00:33:23,280 Speaker 1: For more podcasts from iHeart, visit the iHeartRadio app, Apple Podcasts, 727 00:33:23,360 --> 00:33:25,320 Speaker 1: or wherever you listen to your favorite shows.