WEBVTT - Luke’s Diner: It’s Donna Reed Night

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<v Speaker 1>I Am all In Again.

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<v Speaker 2>Let's I Am all In Again with Scott Patterson an

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<v Speaker 2>iHeartRadio podcast.

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<v Speaker 1>Hey Everybody, Scott Patterson, I Am all In Podcast one

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<v Speaker 1>eleven productions. iHeartRadio, iHeartMedia, iHeart Podcast. Luke's Diner Episode. We

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<v Speaker 1>are going to take our little journey through this episode

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<v Speaker 1>with none other than Brooke Bayevsky, otherwise known as the

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<v Speaker 1>Incredible Chef bay She's a celebrity chef, wellness expert, social

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<v Speaker 1>media sensation known for her creating delicious, healthy, and allergen

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<v Speaker 1>friendly meals with a passion for making gourmet food accessible

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<v Speaker 1>to all. She's worked with top brands, celebrities, athletes, all

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<v Speaker 1>while sharing her culinary expertise online. Today, we're diving into

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<v Speaker 1>the world of Gilmore Girl's food and hearing about her

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<v Speaker 1>experiences in the kitchen.

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<v Speaker 3>Welcome chef by thank you so much. It's so nice

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<v Speaker 3>to meet you, and thank you for having me.

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<v Speaker 1>It's a pleasure to have you. Nice to meet you too.

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<v Speaker 1>We're excited. So episode fourteen, season one that Damn Donna

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<v Speaker 1>reed and we are treated to a lot of food Brooke.

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<v Speaker 1>To just name a few, we see pizza, homemade donuts,

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<v Speaker 1>chocolate cake, lamb chops, mashed potatoes, green beans, steak. I'm

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<v Speaker 1>so hungry right now, let's take a break and go

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<v Speaker 1>eat some food. No, I'm kidding, all right, So we'll

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<v Speaker 1>get into the food shown throughout the episode.

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<v Speaker 3>But first, how did you.

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<v Speaker 1>Break into the world of cooking for celebrities?

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<v Speaker 4>I definitely I get this question a lot. I definitely

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<v Speaker 4>did not have the traditional culinary career path. Most people

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<v Speaker 4>go from you know, high school to culinary school work

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<v Speaker 4>you right up in a restaurant or a hotel hospitality group.

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<v Speaker 4>For me, I grew up in a family with nine

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<v Speaker 4>allergens among the five of us, so I always saw

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<v Speaker 4>this need to cater to dietary needs focus on food

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<v Speaker 4>for health, and I knew this was going to be

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<v Speaker 4>an increased need just seeing the food system in our country.

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<v Speaker 4>So my background is very niche. I an undergrad I

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<v Speaker 4>studied food science, product development, and nutrition, and then I

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<v Speaker 4>went to a health supportive culinary arts program which focused

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<v Speaker 4>on eating for health and wellness, which at that time,

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<v Speaker 4>several years ago, was the first kind of program of

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<v Speaker 4>its kind. Most and this was crazy to me, most

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<v Speaker 4>culinary schools don't cover health, wellness and eating. I nutritiously

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<v Speaker 4>and this blew my mind. So this was the first

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<v Speaker 4>program that was really really interesting to me. And up

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<v Speaker 4>until then, I was doing a lot of corporate food

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<v Speaker 4>product development, so developing the healthiest food products for the

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<v Speaker 4>largest companies in the world, like egg bites for Starbucks

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<v Speaker 4>and soups for Panera Bread. And I always had this

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<v Speaker 4>passion for healthy food and making healthy food accessible to all.

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<v Speaker 4>And after I was in this program, I started getting

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<v Speaker 4>approached by this culinary program. I was approached by trainers

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<v Speaker 4>and nutritionness of athletes in the NBA in the NFL

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<v Speaker 4>who they're all about nutrition. You know, they just can't

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<v Speaker 4>have a normal chef. They need someone who can analyze

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<v Speaker 4>blood work. And if a trainer came to me and said,

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<v Speaker 4>I need a high protein, no night shade, low inflammatory diet.

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<v Speaker 4>They need two hundred and fifty grams of protein a day,

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<v Speaker 4>and here's the times that they can eat. Come up

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<v Speaker 4>with a perfect meal plan. They need someone who could

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<v Speaker 4>do that. And my background is niche and still is

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<v Speaker 4>pretty niche to be able to do that. So I

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<v Speaker 4>can look at all of their blood work and come

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<v Speaker 4>up with this designer diet. And then pretty soon after

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<v Speaker 4>that it was their wives who were models, actors in

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<v Speaker 4>the industry, and then it kind of snowballed from there.

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<v Speaker 4>But it was a very interesting approach to private chefing

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<v Speaker 4>that I broke into because prior to me, when you

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<v Speaker 4>would private chef, you would go in, you would sign

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<v Speaker 4>an NDA and you would just say, you know, you

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<v Speaker 4>go and you cook. You can't talk about who you're

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<v Speaker 4>cooking for. For me, I started building up this social

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<v Speaker 4>media platform as a celebrity private chef, and my clients,

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<v Speaker 4>now clients, started following me on my platforms, so they

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<v Speaker 4>actually wanted me to post about them and be in

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<v Speaker 4>my videos. So it's kind of a very interesting path

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<v Speaker 4>and to create our celebrity private chef.

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<v Speaker 1>Very symbiotic relationship there. Wonderful. So you've been very open

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<v Speaker 1>about your love for Airwan. Do you do all your

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<v Speaker 1>grocery shopping there? Do you mix it up with other stores?

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<v Speaker 4>Yeah?

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<v Speaker 3>Me both think Airwon pays me. They do not. They

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<v Speaker 3>do not.

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<v Speaker 4>I would say I let my clients choose where they

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<v Speaker 4>want me to shop, but typically it's a lot of

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<v Speaker 4>fun and no budget and Airwan is all organic, really

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<v Speaker 4>high quality, So typically I do shop at Airwin. I

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<v Speaker 4>spend a tremendous amount of money at Airwan and film

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<v Speaker 4>some funny content there. And now I have my own product.

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<v Speaker 4>I have a carrot cake, which is one of the

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<v Speaker 4>best selling desserts in Airwan. But it's fun. People are

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<v Speaker 4>just so fascinated with it. And they'll be like, I,

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<v Speaker 4>how did you spend thirty thousand dollars in Airwan last month?

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<v Speaker 4>You're so tone deaf, and I'm like, how do you

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<v Speaker 4>afford that? I'm like, one, I don't pay for the ingredients,

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<v Speaker 4>of course, and then two, it's my celebrity clients that, yes,

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<v Speaker 4>are buying these Airwan groceries. But I do a lot

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<v Speaker 4>for inner city children and families, for cooking classes and nonprofits,

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<v Speaker 4>and it's actually those clients that are paying for me

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<v Speaker 4>to be able to do those classes. When the La

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<v Speaker 4>fires happened, it was my clients that gave me tens

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<v Speaker 4>of thousands of dollars to make meals for those in

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<v Speaker 4>need and on.

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<v Speaker 3>The front line.

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<v Speaker 4>So they're the most thoughtful people ever. But yeah, they'll

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<v Speaker 4>you know, unlimited budget at Airwan is very fun.

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<v Speaker 1>What's the single most expensive item you have ever purchased?

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<v Speaker 4>At the forty dollars water and a view of it,

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<v Speaker 4>and people actually bought it because they were so curious

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<v Speaker 4>that all the airons sold out of this water when

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<v Speaker 4>I did a very viral review of it a couple

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<v Speaker 4>of years ago, and people would come together at dinner

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<v Speaker 4>because it's the price of a restaurant to eat there,

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<v Speaker 4>and instead of sharing a bottle of wine, they would

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<v Speaker 4>share this bottle of water, which is so funny. It's

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<v Speaker 4>nanopure hyperoxygenated water. Okay, not worth it in my opinion.

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<v Speaker 1>No, no, didn't notice anything remarkable happening after you were

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<v Speaker 1>drinking it.

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<v Speaker 4>So I actually tried to travel with it, and then

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<v Speaker 4>I realized it was just to carry on. So I

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<v Speaker 4>had this massive bottle of like it's forty dollars. I

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<v Speaker 4>was going to New York to film with it. I

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<v Speaker 4>was like, I'm going to let this go to waste.

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<v Speaker 4>I'm not going to dump it because I can't take

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<v Speaker 4>it through security.

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<v Speaker 3>So at six.

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<v Speaker 4>Am, I chugged this entire bottle of water, and I

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<v Speaker 4>thought I was going to sleep on the plane, but

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<v Speaker 4>because it's hyperoxygenated, it was like so much oxygen to

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<v Speaker 4>my brain that I was wide awake. So that's the

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<v Speaker 4>one benefit of is I was so wide awake on

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<v Speaker 4>that flight, I felt like I had three coffees, so

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<v Speaker 4>people swear by a sip of it.

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<v Speaker 3>Would I pay forty dollars for water? No? But now

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<v Speaker 3>since they have the twenty dollars single strawberry that just

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<v Speaker 3>launched there, we need to go review it.

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<v Speaker 1>Okay. Yeah, So you've cooked for some big names like

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<v Speaker 1>Paris Hilton, Sara, Michelle Geller, Mindy Kayleg. What's the most

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<v Speaker 1>outrageous or challenging dish you've ever attempted to create? Weather

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<v Speaker 1>for a client or just for fun.

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<v Speaker 3>I would say none of those three clients.

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<v Speaker 4>But I had another client who I was cooking on

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<v Speaker 4>a boat and everything had to be covered in gold

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<v Speaker 4>flakes just to do it. I mean, I've done two

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<v Speaker 4>thousand dollars pizzas, three hundred dollars mac and cheese, five

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<v Speaker 4>hundred dollars girl cheeses, just ridiculousness for housewives and famous

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<v Speaker 4>housewives and things like that.

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<v Speaker 3>But I would say the.

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<v Speaker 4>Covered in gold flakes, and I still have gold like

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<v Speaker 4>PTSD because one covering a hot ribbi in gold flakes

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<v Speaker 4>it is not an easy task and also it has

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<v Speaker 4>to be done fast to keep the stay hot.

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<v Speaker 3>And it's like glitter, so it gets everywhere.

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<v Speaker 4>It gets in your clothes, it gets in the carpet,

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<v Speaker 4>So I yeah, that would be that would be the craziest.

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<v Speaker 3>But two thousand dollars pizza.

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<v Speaker 4>I actually had my client record me serving this pizza

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<v Speaker 4>because I was like, no one's gonna believe that I

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<v Speaker 4>actually made this, so you need to fill me. And

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<v Speaker 4>then I posted it and when viral. But I used

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<v Speaker 4>caviare and expensive nuts from around the world to make

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<v Speaker 4>these vegan cheeses and I put gold flakes on it

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<v Speaker 4>and it was ridiculous. But some people like expensive bottles

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<v Speaker 4>at a club for a table, this client wanted to

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<v Speaker 4>show off with the two thousand dollars pizza.

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<v Speaker 1>Wow. So all right, So Gilmore Girls is famous for

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<v Speaker 1>its love of comfort food obviously burgers, pancakes, and let's

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<v Speaker 1>amount to coffee. How would you put a healthy twist

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<v Speaker 1>on some of these classic Gilmore.

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<v Speaker 4>Oh well, first, huge fan of Gilmore Girls, So this

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<v Speaker 4>is this is amazing. My sister will be breaking out

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<v Speaker 4>knowing that watching this one. So I would say a

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<v Speaker 4>lot of people don't know how to make something healthy

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<v Speaker 4>and I and that's still satisfying. I love breaking that

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<v Speaker 4>stigma that healthy food is anything is boring, it's bland,

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<v Speaker 4>it's unsatisfying, it's not delicious, and just making delicious healthy

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<v Speaker 4>food that everyone can eat. So I would say for diners,

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<v Speaker 4>I would say focusing on really high protein to still

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<v Speaker 4>be satisfying.

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<v Speaker 3>Like I make.

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<v Speaker 4>A burger and the bun is made with a fluffy

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<v Speaker 4>egg whites is the base. It still has a great shoe,

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<v Speaker 4>it's covered in sesame seeds, but it's really high protein.

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<v Speaker 4>And then the burger itself is still so high protein

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<v Speaker 4>and satisfying. So there's a arugula, there's like a spicy mayo,

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<v Speaker 4>there's caramelized onions, there's a delicious turkey burger. And I

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<v Speaker 4>would say things like fries an easy ha is air

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<v Speaker 4>fried air fried air baked fries, mixing in combining fries

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<v Speaker 4>with other vegetables, you still get that satisfying crunch. But

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<v Speaker 4>doing ruta baga, doing carrots, doing sweet potatoes, high fiber,

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<v Speaker 4>high nutrients, and then doing some simple swaps like a ketchup.

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<v Speaker 4>I know is a diner saple, but I make a

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<v Speaker 4>homemade ketchup that I think is way better and more

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<v Speaker 4>flavorful because ketchup is basically.

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<v Speaker 3>Dyed corn syrup. That's all it is.

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<v Speaker 4>So you can actually get so much flavor and nutrition

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<v Speaker 4>out of a freshly made tomato ketchup, and it tastes better.

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<v Speaker 1>Right right, right, all right, So Lorala and Roy come

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<v Speaker 1>to you. You know they're eating habits. They want a

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<v Speaker 1>signature dish. What would you make for them?

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<v Speaker 4>Okay, So for breakfast, I would say, and I would

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<v Speaker 4>healthify the diner doughnut. Those always pleasantly surprised. I make

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<v Speaker 4>grain free apple cider donuts that are beautiful the fall season.

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<v Speaker 4>They have this coconut sugar coating with cinnamon and the

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<v Speaker 4>base it's a cassava almond flour baked doughnut.

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<v Speaker 3>They're still so moist and delicious.

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<v Speaker 4>I actually did content where I went to the Santa

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<v Speaker 4>Monica pier in with my little donut hat and I

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<v Speaker 4>looked like a donut vendor with my friend Dan Yellow

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<v Speaker 4>Monette and other actress and we delivered donuts and people

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<v Speaker 4>were like, this is better than the fair food. People

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<v Speaker 4>compared it with the palelcakes and everything. So I would

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<v Speaker 4>say those doughnuts and then paired with I make really

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<v Speaker 4>good turkey sausages and other kind of dinery brunch food,

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<v Speaker 4>my maple glaze turkey bacon, and then I make really

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<v Speaker 4>good high protein waffles with Quema flour almond flour. So

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<v Speaker 4>I think lots of opportunity for a healthy diner breakfast

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<v Speaker 4>to help the bye it for sure, your hash browns

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<v Speaker 4>made with Colie shreaded cauliflower, oh boy, crazy, But I

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<v Speaker 4>swear you would love it.

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<v Speaker 1>I'm sure I would. Do you have a favorite season

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<v Speaker 1>that you cook for or cook in?

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<v Speaker 3>So I also grew up in the Northeast, so I

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<v Speaker 3>love actually really he's in now.

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<v Speaker 1>I'm in La where in the northeast.

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<v Speaker 3>Western Massachusetts?

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<v Speaker 1>Okay, all right.

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<v Speaker 4>So I love skiing in the winter. I would say

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<v Speaker 4>fall is my favorite season. Nothing beats a Northeast fall.

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<v Speaker 4>Very Gilmore girls ask of the apple picking and we

0:12:28.920 --> 0:12:31.920
<v Speaker 4>would go and picking and apple ci or donuts.

0:12:31.920 --> 0:12:33.440
<v Speaker 3>It's that was my childhood. I love it.

0:12:34.480 --> 0:12:36.480
<v Speaker 1>Yeah, I grew up in the Northeast too. I miss it.

0:12:37.800 --> 0:12:39.600
<v Speaker 1>Southern New Jersey, Okay.

0:12:39.520 --> 0:12:40.640
<v Speaker 3>I have family in Cherry.

0:12:40.480 --> 0:12:46.000
<v Speaker 1>Hill, I don't. I grew up in the next town over, Amazing. Yeah, Yeah,

0:12:46.040 --> 0:12:50.160
<v Speaker 1>it's beautiful down there. Miss those falls, I really do.

0:12:50.240 --> 0:12:51.840
<v Speaker 1>And I actually kind of missed the winners. But then

0:12:51.880 --> 0:12:55.000
<v Speaker 1>I realized, I just I was a kid in those winters.

0:12:55.000 --> 0:12:57.120
<v Speaker 1>I don't have to drive around in them, and like,

0:12:57.240 --> 0:12:59.480
<v Speaker 1>you know, haul my own kids around in the winter,

0:12:59.600 --> 0:13:03.199
<v Speaker 1>So it's a little different equation. But anyway, really missed

0:13:03.200 --> 0:13:07.079
<v Speaker 1>the place. So tell us a little bit more about

0:13:07.480 --> 0:13:10.959
<v Speaker 1>how you're using your platform and your culinary skills to

0:13:11.360 --> 0:13:15.000
<v Speaker 1>help people affected by the LA wildfires. Yeah.

0:13:15.120 --> 0:13:19.959
<v Speaker 4>So I've always been very philanthropic since I was younger.

0:13:20.000 --> 0:13:23.200
<v Speaker 4>I started multiple nonprofits across the country to help inner

0:13:23.280 --> 0:13:26.320
<v Speaker 4>city children and families. So when there's a community, especially

0:13:26.320 --> 0:13:28.960
<v Speaker 4>by community that needs help, the first thing I don't

0:13:28.960 --> 0:13:30.080
<v Speaker 4>even think of twice about it.

0:13:30.080 --> 0:13:31.760
<v Speaker 3>I'm just like, how can we do something? How can

0:13:31.800 --> 0:13:32.120
<v Speaker 3>we help?

0:13:32.160 --> 0:13:35.720
<v Speaker 4>So when the La fires happened, I lost sixty of

0:13:35.760 --> 0:13:39.360
<v Speaker 4>my clients and friends lost their homes. Sixty six zero

0:13:39.520 --> 0:13:42.520
<v Speaker 4>was like apocalyptic. So many of my celebrity clients were

0:13:42.520 --> 0:13:45.360
<v Speaker 4>in the Palisades Malibu. So many my friends just grabbed

0:13:45.360 --> 0:13:48.040
<v Speaker 4>things and ran, And I was like, Okay, my clients,

0:13:48.040 --> 0:13:51.480
<v Speaker 4>you know, as tragic as it is, they have somewhere

0:13:51.480 --> 0:13:55.640
<v Speaker 4>to go. But there were so many frontline workers, There

0:13:55.640 --> 0:13:58.120
<v Speaker 4>were so many people that worked in those homes, the

0:13:58.640 --> 0:14:00.679
<v Speaker 4>house staff that had nowhere to go.

0:14:00.720 --> 0:14:01.600
<v Speaker 3>We're out of jobs.

0:14:01.600 --> 0:14:05.080
<v Speaker 4>There's like ninety thousand people within ten thousand houses that

0:14:05.120 --> 0:14:07.320
<v Speaker 4>burned down, and I was like, what can I do?

0:14:07.480 --> 0:14:11.680
<v Speaker 4>So immediately making meals. I partnered with Holy Smokes Kosher

0:14:11.760 --> 0:14:16.800
<v Speaker 4>Barbecue in La and she had a commercial kitchen we

0:14:16.840 --> 0:14:21.000
<v Speaker 4>could use, and we just I recruited volunteers, I recruited suppliers.

0:14:21.040 --> 0:14:21.760
<v Speaker 3>My food bake.

0:14:21.600 --> 0:14:24.080
<v Speaker 4>Community and my clients helped me raise two hundred and

0:14:24.160 --> 0:14:27.440
<v Speaker 4>sixty thousand dollars in one week to make thousands of

0:14:27.480 --> 0:14:30.760
<v Speaker 4>meals every single day because one what people were dropping

0:14:30.760 --> 0:14:34.280
<v Speaker 4>off at the firehouses for firefighters sleeping on the floor

0:14:34.320 --> 0:14:37.720
<v Speaker 4>working around the clock were donuts and gatorade, And like,

0:14:37.760 --> 0:14:40.680
<v Speaker 4>these people, these are heroes. These are people working around

0:14:40.680 --> 0:14:45.720
<v Speaker 4>the clock. They need high protein, nutritious, delicious, veggie forward meals.

0:14:45.800 --> 0:14:46.600
<v Speaker 3>That's what they need.

0:14:47.000 --> 0:14:49.040
<v Speaker 4>And a lot of the food was being turned down

0:14:49.160 --> 0:14:51.280
<v Speaker 4>because if something's not made in a commercial kitchen, they

0:14:51.280 --> 0:14:54.360
<v Speaker 4>couldn't even accept it. So people really wanted to help.

0:14:54.440 --> 0:14:57.320
<v Speaker 4>So my biggest mission was, guys, we can make more meals,

0:14:57.440 --> 0:14:59.920
<v Speaker 4>but you're going to go way farther donating to us

0:15:00.040 --> 0:15:02.440
<v Speaker 4>to give them commercial grade food that they can accept,

0:15:02.760 --> 0:15:05.120
<v Speaker 4>then going into your kitchen and dropping off junk food

0:15:05.200 --> 0:15:07.440
<v Speaker 4>or food that you with the right intention that they

0:15:07.480 --> 0:15:12.200
<v Speaker 4>can't accept at the firehouses. So it was amazing the

0:15:12.240 --> 0:15:15.280
<v Speaker 4>community that came together what we did. I'm still going

0:15:15.320 --> 0:15:17.800
<v Speaker 4>next week to make some food for those that are

0:15:17.920 --> 0:15:22.960
<v Speaker 4>displaced as we speak. But it was amazing to see

0:15:22.960 --> 0:15:27.760
<v Speaker 4>the LA community come together and I feed feed our heroes.

0:15:27.880 --> 0:15:31.760
<v Speaker 4>The frontline workers were incredibly amazing, working around the clock

0:15:32.440 --> 0:15:36.120
<v Speaker 4>in that environment, in that air. I was miles away

0:15:36.120 --> 0:15:37.960
<v Speaker 4>in the kitchen we would deliver to the front lines,

0:15:37.960 --> 0:15:39.840
<v Speaker 4>and that I would be in an N ninety five

0:15:39.920 --> 0:15:41.680
<v Speaker 4>mask and the air was still affecting me.

0:15:41.800 --> 0:15:45.080
<v Speaker 3>So they are truly heroes. So the least I could

0:15:45.080 --> 0:15:45.560
<v Speaker 3>have done.

0:15:45.840 --> 0:15:49.479
<v Speaker 1>Well, good for you and thank you for those contributions.

0:15:50.000 --> 0:15:50.840
<v Speaker 1>Much appreciated.

0:15:51.320 --> 0:15:53.040
<v Speaker 3>Are you in La currently.

0:15:53.560 --> 0:15:56.880
<v Speaker 1>No, I'm out actually in near Malibu now. So you know,

0:15:57.200 --> 0:16:03.200
<v Speaker 1>we were affected. We weren't evacuated, but almost we were packed.

0:16:03.240 --> 0:16:05.080
<v Speaker 1>The cars were packed, We were ready to go at

0:16:05.080 --> 0:16:07.440
<v Speaker 1>a moment's notice. All our valuables were in the car,

0:16:08.040 --> 0:16:09.840
<v Speaker 1>you know, that kind of thing. But we never got

0:16:09.920 --> 0:16:12.720
<v Speaker 1>the we never got the message to clear out, you know,

0:16:12.800 --> 0:16:15.240
<v Speaker 1>the wind would change if we would get within five

0:16:15.320 --> 0:16:17.560
<v Speaker 1>miles or something like that, you know, because there were

0:16:17.600 --> 0:16:20.040
<v Speaker 1>multiple fires going in the Palisades fires and then there

0:16:20.080 --> 0:16:25.080
<v Speaker 1>was all kinds of different fires. They kept cropping up. Yeah,

0:16:25.080 --> 0:16:29.080
<v Speaker 1>but we really dodged a bullet, all right. If you

0:16:29.120 --> 0:16:32.800
<v Speaker 1>were to come into Luke's Diner, Brook, what would you

0:16:32.960 --> 0:16:36.000
<v Speaker 1>order and where, even more importantly, would you sit?

0:16:39.320 --> 0:16:43.000
<v Speaker 3>Hmm? I guess a comfy booth.

0:16:44.560 --> 0:16:48.120
<v Speaker 4>Whenever I post up and I somewhere, I'm always working.

0:16:48.160 --> 0:16:50.480
<v Speaker 4>I stay somewhere for a very long time until I

0:16:50.480 --> 0:16:53.320
<v Speaker 4>get eyes that I need to leave. But I would

0:16:53.440 --> 0:16:57.880
<v Speaker 4>order I'm very healthy, so they probably would. You'd probably

0:16:57.920 --> 0:17:00.440
<v Speaker 4>spit in my food because I would say, like the

0:17:00.880 --> 0:17:01.760
<v Speaker 4>can I change.

0:17:01.560 --> 0:17:03.000
<v Speaker 3>Everything on the menu? Kind of?

0:17:04.160 --> 0:17:07.560
<v Speaker 4>And I would be the second I asked for gluten

0:17:07.560 --> 0:17:09.399
<v Speaker 4>free toast, I know my food would be spitting and

0:17:10.440 --> 0:17:11.120
<v Speaker 4>I know it's not A.

0:17:11.080 --> 0:17:14.200
<v Speaker 1>Model would never do that. He might, he might be

0:17:14.240 --> 0:17:16.040
<v Speaker 1>a little grumpy, but he wouldn't do that.

0:17:17.119 --> 0:17:17.880
<v Speaker 3>I would ask.

0:17:17.800 --> 0:17:21.560
<v Speaker 4>For like an egg white omelet with veggies, and they'd

0:17:21.600 --> 0:17:22.920
<v Speaker 4>be like, who is this healthy girl?

0:17:23.240 --> 0:17:25.400
<v Speaker 1>I did that all the time. That's not a good deal.

0:17:26.119 --> 0:17:29.359
<v Speaker 3>You got it? Yeah, I think that that's easy.

0:17:29.560 --> 0:17:30.119
<v Speaker 2>That's easy.

0:17:31.000 --> 0:17:33.040
<v Speaker 1>Less work for me, No, I mean, I mean, you know,

0:17:33.080 --> 0:17:35.800
<v Speaker 1>I just tell Caesar what to do exactly. Oh, it's

0:17:35.840 --> 0:17:37.760
<v Speaker 1>been fun getting to know You're fun talking to you,

0:17:38.800 --> 0:17:41.200
<v Speaker 1>And thank you so much for for for helping out

0:17:41.240 --> 0:17:44.880
<v Speaker 1>those heroes. Really really important thing to do.

0:17:45.640 --> 0:17:46.000
<v Speaker 3>Uh.

0:17:46.040 --> 0:17:48.800
<v Speaker 1>And you can find Brooke on Instagram and TikTok as

0:17:49.119 --> 0:17:53.960
<v Speaker 1>at Chef Bay c h E F b A And

0:17:54.000 --> 0:17:56.200
<v Speaker 1>if you want to see some of her recipes, check

0:17:56.240 --> 0:18:01.840
<v Speaker 1>out in the Kitchen with Chef Bay cam.

0:18:01.560 --> 0:18:02.680
<v Speaker 3>And the link of my bio.

0:18:02.800 --> 0:18:04.800
<v Speaker 4>I have a substack, so I post two to three

0:18:04.880 --> 0:18:08.280
<v Speaker 4>d recipes every single week on substack and I have

0:18:08.320 --> 0:18:10.160
<v Speaker 4>a great community there, so definitely.

0:18:09.920 --> 0:18:10.440
<v Speaker 3>Check that out.

0:18:10.800 --> 0:18:13.119
<v Speaker 1>We'll surely do that. Thank you so much, Brooke for

0:18:13.200 --> 0:18:17.960
<v Speaker 1>your time and your insights and your charity to the community.

0:18:18.440 --> 0:18:21.280
<v Speaker 1>Much respect to you and good luck with everything, and

0:18:21.359 --> 0:18:24.520
<v Speaker 1>thank you everybody for downloading. We will see you on

0:18:24.600 --> 0:18:29.000
<v Speaker 1>the next episode of Luke's Diner. And remember where you lead,

0:18:29.280 --> 0:19:02.280
<v Speaker 1>we will follow. Stay safe everyone, Hey, everybody, don't forget

0:19:02.320 --> 0:19:06.400
<v Speaker 1>Follow us on Instagram at I Am all In podcast

0:19:06.480 --> 0:19:20.680
<v Speaker 1>and email us at Gilmore at iHeartRadio dot com.