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Speaker 1: When I grow up, I want to be a chef.

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Speaker 2: What does being a chef mean to you?

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Speaker 1: Looking food, but not having to do the dishes.

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Speaker 3: Making people happy? What food?

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Speaker 1: When I grow up?

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Speaker 4: Wanna be a pilot with a uniform white, always flying

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Speaker 4: high up in the sky. When I grow up, I

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Speaker 4: want to be a firefighter putting out flames, or maybe

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Speaker 4: a police officer keeping people safe. It's so fun to

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Speaker 4: learn what you can be growing up, growing up. When

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Speaker 4: I grow up, I want to be an artist that

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Speaker 4: paints for trips. Wanna be a scientist that does experiments. Oh,

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Speaker 4: so many people you will be growing up, growing up,

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Speaker 4: growing up, growing up, growing Up.

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Speaker 2: Hi, and welcome to Grown Up with Emily, a lingo

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Speaker 2: kids podcast helping amazing kids to grow up and be

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Speaker 2: even more amazing. And Emily, it's me. You know, as

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Speaker 2: a kid, I was always asked what do you want

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Speaker 2: to be when you grow up? And I wanted to

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Speaker 2: be so many things. Does that sound familiar? Then I'm

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Speaker 2: glad you are listening because you are going to find

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Speaker 2: out what it takes to be anything you want. Are

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Speaker 2: you ready to make cooking your superpower?

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Speaker 1: Yeah?

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Speaker 4: Grow in? Yes.

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Speaker 2: Last episode we met Baker Ken Forkish, creator of Kids

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Speaker 2: Artisan Bakery and Pizza Today works learning a job that

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Speaker 2: requires people who can be a cool cucumber even when

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Speaker 2: the heat is on. Do you love all types of food?

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Speaker 2: If you've dreamed of being a chef, you won't want

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Speaker 2: to miss this episode. Today we're going to meet an

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Speaker 2: award winning TV celebrity chef who has devoted his life

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Speaker 2: to inspiring others to accept, understand, and celebrate other cultures

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Speaker 2: through food.

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Speaker 5: Rowan Up.

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Speaker 2: I hope you're hungry because the International Street Food Festival

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Speaker 2: is serving up tasty treats.

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Speaker 3: My mom says, I'm a picky eater.

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Speaker 1: I'm not picky. I think let's do this.

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Speaker 2: Okay, stay close. It's pretty crowded.

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Speaker 1: Whoa, people are packed in like sardines.

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Speaker 3: Where do we start?

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Speaker 2: Well, picky eater, why don't you pick the first stop?

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Speaker 3: Okay? What about Mexican food?

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Speaker 2: Some of the best food in the world.

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Speaker 1: Something smells yummy?

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Speaker 2: The chef is making case idiots.

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Speaker 3: Oh, I like those like grilled cheese sandwiches, but with tortillas.

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Speaker 6: What's the chef sprinkling on top of them?

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Speaker 1: The menu says chopans.

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Speaker 2: Well, grasshoppers.

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Speaker 1: What I'll try it anny one.

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Speaker 3: Not bad.

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Speaker 2: Chapolinise add protein and flavor to tacos and casadillas. They

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Speaker 2: make a great snack like peanuts. I'll try one too,

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Speaker 2: hmm tasty. In fact, insects provide nutrition for many people

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Speaker 2: around the world.

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Speaker 3: I'll have the Kisadia just played.

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Speaker 5: Thank you?

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Speaker 2: Okay, Hey, want to hear a joke. Why can't you

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Speaker 2: tell a chef a secret? I don't know, because he'll

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Speaker 2: likely spill the beans. Spill the beans.

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Speaker 1: Get it, ha ha I get it? Spill the beans.

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Speaker 1: Tell a secret.

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Speaker 3: Speaking of beans, check out that giant pot of beans

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Speaker 3: and rice.

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Speaker 2: That tent is featuring a Jamaican chef's island dishes. Let's

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Speaker 2: give this magical Jamaican dish a try.

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Speaker 6: It's cool how the chefs here representing their countries.

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Speaker 2: I agree. Chefs are like ambassadors, helping people understand different

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Speaker 2: cultures through their taste funds.

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Speaker 6: I'm ready to try another dish. How about that tent

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Speaker 6: over there? What are these round things? Meatballs?

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Speaker 2: Nope? Those are fullawful. A popular street food from the

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Speaker 2: Middle East made from ground chickpeas, also called garbonzo beans.

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Speaker 2: They're fried and they moved in a pew of bread

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Speaker 2: with lettuce, tomato and cucumber. Here try one.

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Speaker 3: I'm not sure I like that.

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Speaker 1: Oh, come on, try it?

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Speaker 5: Not bad.

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Speaker 2: Hey, there's a knife skills demonstration. It starts at twelve o'clock. Sharp, sharp,

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Speaker 2: I get it.

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Speaker 3: Let's go.

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Speaker 1: Let's go.

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Speaker 3: Two sushi chefs.

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Speaker 2: Their names are Jiro and Natsuko.

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Speaker 1: They're sharpening their knives.

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Speaker 5: This is exciting.

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Speaker 2: They have to slice the cucumber into fifty pieces within

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Speaker 2: fifteen seconds.

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Speaker 3: Oh, their fingers are right up against the knife.

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Speaker 1: Amazing. The winner is Yo.

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Speaker 3: Emily. Where do chefs live and their skills?

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Speaker 2: I bet most chefs start in the kitchen at home.

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Speaker 2: Some are trained in restaurants, But to be a top chef,

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Speaker 2: most attend culinary school to learn how to prepare different

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Speaker 2: kinds of foods. To be a chef, you have to

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Speaker 2: enjoy the pressure.

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Speaker 3: If you can't stand the heat, get out of the kitchen, right.

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Speaker 2: You got it. Of course, top chefs don't do all

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Speaker 2: the cooking. They create recipes and train teams to prepare

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Speaker 2: the dishes. Now that it's past lunchtime, maybe we can

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Speaker 2: find a chef taking a break.

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Speaker 3: How about that? Ten the banner says explore spices from

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Speaker 3: around the world with Andrew Zimmern.

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Speaker 2: Andrew Zimmern, he has his own TV show and his

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Speaker 2: own line of spices. He's the perfect chef to meet.

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Speaker 2: Let's give it a shake, get it spices shake anyway?

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Speaker 2: Are you ready to meet a real chef?

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Speaker 1: Yeah?

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Speaker 2: Hi there, Andrew. I'm with Lingo Kids and we want

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Speaker 2: to find out what it takes to be a chef?

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Speaker 2: Can we ask some questions?

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Speaker 5: Fire away?

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Speaker 2: Great? First off, how long have you been a chef?

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Speaker 5: I have been in cooking in restaurants since I was fourteen,

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Speaker 5: so that's yikes, thirty forty seven years. Begged my parents,

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Speaker 5: and eventually, the summer that I turned fourteen, my father

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Speaker 5: said there's no more allowance. And I said, he said,

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Speaker 5: go get a job, and so I immediately got a

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Speaker 5: job in a restaurant and that was it. I was

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Speaker 5: cutting vegetables and shucking oysters and clams at night.

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Speaker 2: Great, Andrew, what would you say are three skills all

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Speaker 2: chefs need?

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Speaker 5: You have to be a creative problem solver. You have

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Speaker 5: to understand food. A lot of great chefs who are

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Speaker 5: not great cooks, but they really understand food. And I

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Speaker 5: think you have to I think you have to be

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Speaker 5: able to enroll other people. You have to be able

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Speaker 5: to lead a team. So I think those are three

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Speaker 5: really important skills.

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Speaker 2: Very interesting. Maybe you can give us some tips at

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Speaker 2: the end of the show on how our listeners can

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Speaker 2: start learning some of these skills. Sure, we also received

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Speaker 2: some excellent questions from our Lingo Kids listeners.

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Speaker 3: How old were you when you decided he wanted to

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Speaker 3: be a cook or a chef?

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Speaker 5: I liked it. I liked it before the beginning. It's

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Speaker 5: literally all I've ever wanted to do pre memory. My

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Speaker 5: parents have pictures of me that I am four years

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Speaker 5: old and apparently at this dinner while I'm eating all

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Speaker 5: this adult food my parents. I wanted to be in food.

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Speaker 5: I just have always been obsessive about it. As I

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Speaker 5: got a little older, eight, nine, ten years old, I

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Speaker 5: became obsessed with the reaction that you got when you

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Speaker 5: cooked something. You know, people gave you immediate feedback, they

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Speaker 5: told you whether they liked it or not. It was

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Speaker 5: food for my soul. I've never gone a time I

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Speaker 5: didn't want to be in food. The first thing that

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Speaker 5: I learned how to make roast chicken with my grandmother

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Speaker 5: when I was six years old, and it took four

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Speaker 5: or five tries, but I got it eventually.

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Speaker 3: When I was six, I knew how to make myself

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Speaker 3: a bowl of milk with corn flakes.

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Speaker 1: Andrew, have you ever cut yourself using a knife.

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Speaker 5: I've cut myself using a knife a lot, less and

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Speaker 5: less as the years went on, But once every two

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Speaker 5: years I give myself a good whack, usually doing something

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Speaker 5: I shouldn't be doing.

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Speaker 1: What was the spiciest dish you've tried?

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Speaker 5: Oh my gosh, I'll never forget it. I was in

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Speaker 5: Bangkok and I went down to a market by the

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Speaker 5: side of the river, and I bought a tiny little

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Speaker 5: tray that had two rice rolls on it, so it's

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Speaker 5: a fresh rice paper kind of pancake. And on top

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Speaker 5: of the two rice rolls was one small chili. The

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Speaker 5: chili was so mine was so tiny, I mean really

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Speaker 5: like teeny teeny teeny, and I took a bite of

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Speaker 5: this thing and it took my head off. I've never

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Speaker 5: forgotten that chili that day on the river in Bangkok.

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Speaker 3: Yikes, I'm not sure I like spicy food.

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Speaker 5: You know, if you don't like spicy food, I really

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Speaker 5: tell people there's no reason not to avoid it. It's

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Speaker 5: simply personal choice. There's no badge of courage to be earned.

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Speaker 5: There's lots of other foods out there in the world.

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Speaker 5: I happen to be a big fan of very spicy food.

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Speaker 3: Andrew, what do you like best about being a chef?

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Speaker 5: There is nothing like cooking a plate of food for

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Speaker 5: someone and having them respond positively, and then weeks or

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Speaker 5: years later they tell you that you know that that

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Speaker 5: day was a sad one for them, or they were

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Speaker 5: in a lot of distraction or emotional pain, and that

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Speaker 5: that bowl of soup helped them get from point A

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Speaker 5: to point B.

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Speaker 2: Andrew, what can kids do now while they're still growing

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Speaker 2: up to become a chef?

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Speaker 5: I would tell folks to try to be open minded,

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Speaker 5: try to try something twice so you know. Pickiness is

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Speaker 5: something you can get past. For becoming a chef, I

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Speaker 5: think the number one thing to do is get involved

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Speaker 5: in cooking it home. That means shopping, that means cooking,

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Speaker 5: that means feeding. The second thing that I would suggest

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Speaker 5: is actually make a meal once a week and then

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Speaker 5: go from there see if you like it. Right, making

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Speaker 5: a meal sometimes standing in a kitchen for an hour,

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Speaker 5: getting everything in pots and pans, cooking it serving. It

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Speaker 5: isn't for everyone, so I would tell people to practice

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Speaker 5: the art of cooking, just like it was arts and crafts.

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Speaker 5: Do it and see if you like it.

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Speaker 2: Cockie tried some new foods today.

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Speaker 3: Yeah, grasshoppers were okay, but not my everyday choice. I

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Speaker 3: would stick with a hambleter.

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Speaker 5: If you're just starting out and you're young, cook things

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Speaker 5: you like, right. That doesn't mean you cook the same

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Speaker 5: thing over and over again, but cook things you like.

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Speaker 4: If you go out to.

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Speaker 5: Eat hamburgers, try making a hamburger. If you like French fries,

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Speaker 5: try making French fries from scratch, but then move on

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Speaker 5: from there, right. And I think the last thing I

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Speaker 5: would add is try to do it with other people.

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Speaker 5: Share the experience. Make something with someone, a parent, an

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Speaker 5: older sibling. I think it's the best thing in the world.

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Speaker 5: Great way to connect.

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Speaker 2: That sounds like fun, yes, And I bet it feels

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Speaker 2: incredible to make food that other people enjoy.

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Speaker 5: I don't think there's a better feeling in the whole world.

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Speaker 2: I always say sharing is the spice of life. We

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Speaker 2: hope you enjoyed this episode of The grown Up Podcast,

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Speaker 2: even if you never planned to be a chef. It's

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Speaker 2: great to explore food. Is there a certain kind of

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Speaker 2: food you've always wanted to try? Tune in next time

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Speaker 2: when we meet a real veterinarian.

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Speaker 3: And to live a full interactive learning adventure. Check out

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Speaker 3: our Lingo Kids up with tons of games and activities

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Speaker 3: for endless fun.

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Speaker 4: It's so fun to learn what you can be growing

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Speaker 4: up growing up, so come and join us. Come everyone,

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Speaker 4: so we can learn while having lots of fun. Because

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Speaker 4: it's so fun to learn what you can be.

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Speaker 5: Yes, it's so fun to learn what you can be

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Speaker 5: throwing grow in.

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Speaker 1: A pleabbies.

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Speaker 2: your Lingo Kids Plus membership, not only will you get

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Speaker 2: an unlimited all access pass to the Lingo Kids app,

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Speaker 2: but also they're exclusive podcasts only available on Apple Podcasts.

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Speaker 2: Get exclusive members only access to Growing Up, including all

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Speaker 2: episodes from seasons one and two, bonus content, and deep

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Speaker 2: dives into season one jobs with more cool facts and

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Speaker 2: real life stories. Sign up today,