1 00:00:02,440 --> 00:00:07,840 Speaker 1: Get a I'm Lola Berry, nutritionist, author, actor, TV presenter, 2 00:00:08,119 --> 00:00:14,080 Speaker 1: and professional oversharer. This podcast is all about celebrating failure 3 00:00:14,600 --> 00:00:17,240 Speaker 1: because I believe it's a chance for us to learn, 4 00:00:17,800 --> 00:00:22,200 Speaker 1: grow and face our blind spots. Each week, I'll interview 5 00:00:22,280 --> 00:00:26,160 Speaker 1: a different guest about their highs as well as their lows, 6 00:00:26,239 --> 00:00:29,840 Speaker 1: all in a bid to inspire us to feiously fail. 7 00:00:35,120 --> 00:00:37,880 Speaker 2: Hello, and welcome to today's Zepp of the Pod. 8 00:00:38,400 --> 00:00:41,880 Speaker 1: We have an incredible chef, Sam Campbell on the pod today. 9 00:00:41,960 --> 00:00:44,280 Speaker 1: Now he's also a dear friend of mine, so I 10 00:00:44,400 --> 00:00:46,760 Speaker 1: had to kind of like pull his arm what's the word, 11 00:00:46,760 --> 00:00:48,040 Speaker 1: twist his arm to get. 12 00:00:47,880 --> 00:00:48,800 Speaker 2: Him to come on the podcast. 13 00:00:48,800 --> 00:00:52,760 Speaker 1: But he's had such an incredible career private chef for Royalty, 14 00:00:53,080 --> 00:00:57,040 Speaker 1: Tom Hanks, Peter Jackson, the entire cast of Hobbitt also 15 00:00:57,080 --> 00:00:59,640 Speaker 1: went on the road with Drake. On top of that, 16 00:00:59,800 --> 00:01:03,560 Speaker 1: he has just got a passion and love for real 17 00:01:04,000 --> 00:01:06,959 Speaker 1: honest food. I cannot wait for you to hear this episode. 18 00:01:07,319 --> 00:01:09,919 Speaker 1: Thank you so much for saying yes, Sam. I hope 19 00:01:10,000 --> 00:01:15,840 Speaker 1: you guys love it. Sam Campbell, I'm so pumped to 20 00:01:15,840 --> 00:01:18,720 Speaker 1: have you here today. I know I had to twist 21 00:01:18,720 --> 00:01:20,680 Speaker 1: your arm a bit to do. I was like, come on, 22 00:01:20,800 --> 00:01:23,160 Speaker 1: we're going to do this podcast, but you've said yes 23 00:01:23,280 --> 00:01:26,959 Speaker 1: and we are here in Bangalore. First of all, I 24 00:01:26,959 --> 00:01:28,520 Speaker 1: want to go back to when I first meet you. 25 00:01:28,600 --> 00:01:29,600 Speaker 1: Do you remember when this was? 26 00:01:30,520 --> 00:01:34,240 Speaker 3: It was right after we beat you in the house race. 27 00:01:34,680 --> 00:01:35,480 Speaker 3: This is true. 28 00:01:35,560 --> 00:01:36,279 Speaker 4: Yeah, there were. 29 00:01:36,280 --> 00:01:39,160 Speaker 3: Four couples and we beat you. You were you were 30 00:01:39,200 --> 00:01:41,240 Speaker 3: on your way up and I had my cousin look 31 00:01:41,280 --> 00:01:44,280 Speaker 3: at the look at the house for us, and we 32 00:01:44,480 --> 00:01:45,840 Speaker 3: were the top. 33 00:01:45,840 --> 00:01:49,160 Speaker 2: Because you came to Bangers what like a little bit 34 00:01:49,200 --> 00:01:50,080 Speaker 2: before us though. 35 00:01:50,000 --> 00:01:51,440 Speaker 4: Literally two weeks before you. 36 00:01:51,520 --> 00:01:54,360 Speaker 3: So you we arrived and you were I think literally 37 00:01:54,440 --> 00:01:56,600 Speaker 3: like in your car moving up. 38 00:01:57,080 --> 00:01:58,720 Speaker 2: I love, yeah, I feel. 39 00:02:00,040 --> 00:02:00,360 Speaker 4: I think. 40 00:02:00,400 --> 00:02:04,200 Speaker 3: So we just finished hotel quarantine and Sydney drove up, 41 00:02:04,360 --> 00:02:07,680 Speaker 3: took the cafe over, moved into a house all in 42 00:02:07,840 --> 00:02:08,280 Speaker 3: a week. 43 00:02:09,320 --> 00:02:10,200 Speaker 4: It was it was intense. 44 00:02:10,240 --> 00:02:12,800 Speaker 3: Well you know, the last two years have been full on, 45 00:02:12,880 --> 00:02:14,600 Speaker 3: so it was you know, we're just like, sure, just 46 00:02:14,639 --> 00:02:16,000 Speaker 3: another curveball. 47 00:02:15,639 --> 00:02:16,280 Speaker 4: Let's do this. 48 00:02:16,520 --> 00:02:17,240 Speaker 2: Ah so good. 49 00:02:17,280 --> 00:02:19,639 Speaker 1: I can't wait to talk more about Woods because, as 50 00:02:19,680 --> 00:02:22,480 Speaker 1: you know, I have an obsession with your banana bread 51 00:02:22,480 --> 00:02:25,880 Speaker 1: that I literally like have to like, you're welcome. 52 00:02:27,400 --> 00:02:29,480 Speaker 2: It's gluten free, it's vegan. 53 00:02:29,960 --> 00:02:32,920 Speaker 1: And all the toppings. Get me like that macadamia crunch stuff. 54 00:02:32,919 --> 00:02:33,760 Speaker 2: I don't even know what that is. 55 00:02:34,000 --> 00:02:37,120 Speaker 3: Yeah, it's a local bar and bay macademia strew sauce. 56 00:02:37,120 --> 00:02:43,239 Speaker 3: It's made with you know, without wheat obviously sorry gluten free. 57 00:02:43,280 --> 00:02:47,080 Speaker 3: So it's got almond and macademia pieces, so good spices, 58 00:02:47,120 --> 00:02:47,919 Speaker 3: you know, all the good stuff. 59 00:02:48,040 --> 00:02:48,400 Speaker 2: So good. 60 00:02:48,440 --> 00:02:50,600 Speaker 1: I lived after ration and when I got we you know, 61 00:02:50,639 --> 00:02:53,080 Speaker 1: because I'll be like today, I'm going to be strong. 62 00:02:52,919 --> 00:02:55,720 Speaker 2: And not get the sardines and the greens and grain 63 00:02:55,840 --> 00:02:57,240 Speaker 2: I'm obsessed with is now at the moment. 64 00:02:57,320 --> 00:02:58,200 Speaker 4: Yeah, that's pretty good. 65 00:02:58,600 --> 00:03:00,799 Speaker 3: We keep a balance, you know, you'll see it. 66 00:03:00,880 --> 00:03:02,960 Speaker 1: So in the show notes, all post, all the links 67 00:03:03,000 --> 00:03:05,960 Speaker 1: to wards. But the reason why I really want to 68 00:03:05,960 --> 00:03:08,320 Speaker 1: get you on the pod, and you asked me this yesterday, 69 00:03:08,360 --> 00:03:10,480 Speaker 1: and it's because you've got this spark and you've got 70 00:03:10,480 --> 00:03:14,640 Speaker 1: this passion. And yes, you're one of the owners of Woods, 71 00:03:14,760 --> 00:03:17,400 Speaker 1: but you're also the head chef and you create the 72 00:03:17,639 --> 00:03:17,960 Speaker 1: Is that right? 73 00:03:18,000 --> 00:03:18,880 Speaker 2: Am I saying that right? 74 00:03:19,280 --> 00:03:23,240 Speaker 3: Yeah? I guess chef owner is the right term. But yeah, 75 00:03:23,440 --> 00:03:25,040 Speaker 3: I am the head chef of the kitchen, and you 76 00:03:25,080 --> 00:03:28,240 Speaker 3: know it's a busy job, but trying to run just 77 00:03:28,240 --> 00:03:30,680 Speaker 3: the kitchen. You know, it's not just that, it's the 78 00:03:30,720 --> 00:03:34,280 Speaker 3: whole operation with my partner Andrew, and yeah, it's a beast. 79 00:03:34,360 --> 00:03:37,160 Speaker 3: It's small, but it's actually it feels. 80 00:03:36,800 --> 00:03:39,880 Speaker 1: Like I was there coffee this morning and it feels 81 00:03:39,920 --> 00:03:44,920 Speaker 1: like a beast, and so having I feel like explored 82 00:03:44,920 --> 00:03:47,680 Speaker 1: it definitely at least half the menu. I feel like 83 00:03:47,760 --> 00:03:50,760 Speaker 1: I just kind of fan girled over you and was like, Okay, 84 00:03:50,800 --> 00:03:51,760 Speaker 1: I need to get you on the pod. 85 00:03:51,840 --> 00:03:53,640 Speaker 2: So thank you first of all for jumping on. 86 00:03:53,840 --> 00:03:56,280 Speaker 3: It's okay. I mean I lived vicariously through you whilst 87 00:03:56,280 --> 00:03:56,880 Speaker 3: you were in LA. 88 00:03:57,160 --> 00:03:59,320 Speaker 2: You know, like, hey, you're telling me all the good 89 00:03:59,360 --> 00:03:59,920 Speaker 2: spots to go. 90 00:04:00,280 --> 00:04:02,760 Speaker 3: You are going to all the other good spots, so 91 00:04:02,800 --> 00:04:04,160 Speaker 3: my list is so much bigger now. 92 00:04:04,440 --> 00:04:08,200 Speaker 2: I wait, I could just do a whole podcast. 93 00:04:07,720 --> 00:04:10,120 Speaker 1: With you on ALA, but I want to talk about 94 00:04:10,120 --> 00:04:13,840 Speaker 1: you because I love and You've got this quality, this 95 00:04:14,000 --> 00:04:18,520 Speaker 1: chef quality that I love that feels reasonably rare. Yeah, 96 00:04:18,560 --> 00:04:20,240 Speaker 1: this is like a sauna, by the way, that you 97 00:04:20,320 --> 00:04:23,040 Speaker 1: have fun with this where we're recording. By the way, 98 00:04:23,160 --> 00:04:25,120 Speaker 1: for people listening, we have to turn the aircon off 99 00:04:25,120 --> 00:04:28,400 Speaker 1: otherwise it f's up the sound. So ye, we're going 100 00:04:28,480 --> 00:04:29,680 Speaker 1: to be by the end of it, it'll be like 101 00:04:29,720 --> 00:04:31,640 Speaker 1: a bickram your hot yoga. 102 00:04:31,880 --> 00:04:35,800 Speaker 3: I've got my stretch pad. They're hot pink. It's going 103 00:04:35,839 --> 00:04:36,960 Speaker 3: to be fun great. 104 00:04:37,680 --> 00:04:40,039 Speaker 2: So yeah, you've got this spark. But also. 105 00:04:41,320 --> 00:04:43,880 Speaker 1: Sometimes when you meet a head chef, and I don't 106 00:04:43,920 --> 00:04:46,000 Speaker 1: want this to come across the wrong way, but sometimes 107 00:04:46,040 --> 00:04:47,640 Speaker 1: there feels like there's like a little bit of an 108 00:04:47,720 --> 00:04:50,919 Speaker 1: ego or there's a hierarchy, and. 109 00:04:51,480 --> 00:04:52,920 Speaker 2: That's the opposite with you. 110 00:04:52,920 --> 00:04:56,760 Speaker 1: You feel like you're all about community building and everybody 111 00:04:57,279 --> 00:04:59,440 Speaker 1: like we've been living here in Bangers for a year 112 00:04:59,680 --> 00:05:01,719 Speaker 1: and every time I go to Woods, everyone just seems 113 00:05:01,760 --> 00:05:05,240 Speaker 1: super happy and it feels like a really awesome community 114 00:05:05,240 --> 00:05:09,039 Speaker 1: that you've created. So I love that about you, and 115 00:05:09,080 --> 00:05:10,599 Speaker 1: that's why I've got you on the pod. 116 00:05:12,040 --> 00:05:13,280 Speaker 2: That wasn't a question, I know. 117 00:05:14,240 --> 00:05:16,240 Speaker 3: Yeah, yeah, well thank you. Yeah. I mean, you know, 118 00:05:16,640 --> 00:05:20,719 Speaker 3: part of what I believe in is, you know, operating 119 00:05:20,720 --> 00:05:24,599 Speaker 3: in kitchen with a real modern kind of style in 120 00:05:24,720 --> 00:05:27,760 Speaker 3: terms of more of a flat line approach to how 121 00:05:27,800 --> 00:05:31,520 Speaker 3: we operate it, how we run it. It's an ecosystem, 122 00:05:31,720 --> 00:05:32,479 Speaker 3: you know, That's. 123 00:05:32,279 --> 00:05:33,359 Speaker 2: How you described it to me. 124 00:05:33,520 --> 00:05:35,280 Speaker 3: I love that, well, it is you know, you think 125 00:05:35,320 --> 00:05:39,880 Speaker 3: about it, everybody feeds each other, you know, if everybody's 126 00:05:39,920 --> 00:05:42,360 Speaker 3: got something pretty amazing to offer, whether it's the kitchen 127 00:05:42,440 --> 00:05:44,240 Speaker 3: hand or the wrestler or the share for the owner. 128 00:05:44,520 --> 00:05:47,040 Speaker 3: We all are, you know, stakeholders in the business and 129 00:05:47,240 --> 00:05:52,040 Speaker 3: we're all super valuable and including our customers, suppliers, shareholders, 130 00:05:52,080 --> 00:05:53,919 Speaker 3: the whole lot. And if we all just have that 131 00:05:53,960 --> 00:05:58,240 Speaker 3: big picture ecosystem approach, you know, it's called power and collaboration. 132 00:05:58,400 --> 00:06:00,160 Speaker 3: That's how I operate and that's how I core eight 133 00:06:00,240 --> 00:06:02,520 Speaker 3: menus have done that in New Zealand all around the world, 134 00:06:03,600 --> 00:06:07,159 Speaker 3: and it is just you just get such a stronger 135 00:06:07,200 --> 00:06:09,920 Speaker 3: response from your team and you know, a better I think, 136 00:06:09,920 --> 00:06:13,520 Speaker 3: a better product. And our customers are just loyal. They 137 00:06:13,560 --> 00:06:17,120 Speaker 3: come twice a day, most of them several coffees, and 138 00:06:17,240 --> 00:06:20,719 Speaker 3: you know, locals are our bread and butter and they've 139 00:06:20,720 --> 00:06:24,120 Speaker 3: supported us through these lockdowns and have just really given 140 00:06:24,200 --> 00:06:27,480 Speaker 3: us the love and we just really really love what 141 00:06:27,520 --> 00:06:29,960 Speaker 3: we do and having them come every day is just 142 00:06:30,040 --> 00:06:32,919 Speaker 3: you know, just says so much to us. And the 143 00:06:32,960 --> 00:06:35,880 Speaker 3: food thing, you know, the power of collaboration. Our menu 144 00:06:36,000 --> 00:06:39,839 Speaker 3: is it's always changing and always evolving, and I always 145 00:06:39,920 --> 00:06:43,800 Speaker 3: just you know, so excited to be in the northern 146 00:06:43,880 --> 00:06:47,920 Speaker 3: rivers where the food is out of control, is so seasonal, 147 00:06:48,000 --> 00:06:50,960 Speaker 3: and just all these new beautiful products that I'm learning about. 148 00:06:51,000 --> 00:06:53,920 Speaker 3: I've only been here twelve months, so it's an exciting journey. 149 00:06:53,960 --> 00:06:56,120 Speaker 3: You know. It's just sort of I'm always learning and 150 00:06:56,120 --> 00:06:58,400 Speaker 3: trying to you know, instill that in my training with 151 00:06:58,480 --> 00:07:02,240 Speaker 3: the team and get excited about what we're doing. I've got, 152 00:07:02,279 --> 00:07:06,720 Speaker 3: you know, custard apples today, what are you doing with 153 00:07:06,800 --> 00:07:09,960 Speaker 3: custard apples? Well, with the seasons just finish, but you know, 154 00:07:10,000 --> 00:07:12,480 Speaker 3: we just I basically just ate the hell hell out 155 00:07:12,480 --> 00:07:15,200 Speaker 3: of them after work. But they're so good, and you know, 156 00:07:15,240 --> 00:07:18,200 Speaker 3: it's great on our tropical bircher that we do or 157 00:07:18,440 --> 00:07:19,960 Speaker 3: just topping them on the banana bread. 158 00:07:19,960 --> 00:07:20,840 Speaker 4: It is actually quite fun. 159 00:07:21,640 --> 00:07:24,880 Speaker 3: Yeah, I'm still I'm still figuring out the best approach 160 00:07:24,960 --> 00:07:25,600 Speaker 3: with them. 161 00:07:25,760 --> 00:07:27,680 Speaker 1: Well, they're an interesting and they've got so many Like 162 00:07:27,720 --> 00:07:30,000 Speaker 1: if you buy one, sometimes it's hit and missed with 163 00:07:30,040 --> 00:07:32,560 Speaker 1: how many pips and how big the pips are too, Yes, 164 00:07:33,000 --> 00:07:35,840 Speaker 1: and you're like you want to get the custody goodness. 165 00:07:35,480 --> 00:07:36,040 Speaker 4: Yeah you do. 166 00:07:36,120 --> 00:07:37,880 Speaker 3: And to be honest, I think just fresh is best 167 00:07:37,920 --> 00:07:40,560 Speaker 3: with them. Yeah, I can't really put it's not the 168 00:07:40,600 --> 00:07:43,360 Speaker 3: best to cook with. I think just eating them fresh 169 00:07:43,680 --> 00:07:45,400 Speaker 3: and pitted is great. 170 00:07:45,840 --> 00:07:46,440 Speaker 4: Yeah, there we go. 171 00:07:47,200 --> 00:07:49,440 Speaker 1: Okay, So one thing you taught me that I didn't 172 00:07:49,480 --> 00:07:51,760 Speaker 1: know about until we had a little chat yesterday was 173 00:07:51,800 --> 00:07:53,480 Speaker 1: that and it's just coming back to the way that 174 00:07:53,520 --> 00:07:57,520 Speaker 1: you've built this ecosystem. I didn't know because I've always 175 00:07:57,560 --> 00:08:02,200 Speaker 1: thought that, like, and this kind of like compares a 176 00:08:02,240 --> 00:08:04,360 Speaker 1: bit to like the Gordon Ramsey where it's like, yes, 177 00:08:04,520 --> 00:08:06,400 Speaker 1: chef and there's this and you and it feels very 178 00:08:06,440 --> 00:08:08,680 Speaker 1: militant and you're like, hey, you know it's based off like, 179 00:08:09,200 --> 00:08:11,160 Speaker 1: well do you say it's based off like war? 180 00:08:11,680 --> 00:08:13,600 Speaker 3: It's based off kind of you know, based off the 181 00:08:13,960 --> 00:08:19,080 Speaker 3: excuse me for repeating, the French pretty much created the system, 182 00:08:19,160 --> 00:08:21,280 Speaker 3: and you know for good reason, and he had no idea. 183 00:08:21,400 --> 00:08:23,720 Speaker 3: Hats off to it, you know, chef, hats off to it. 184 00:08:24,800 --> 00:08:27,760 Speaker 3: But that's how kitchens are run. And the structure is 185 00:08:27,840 --> 00:08:30,000 Speaker 3: like that, and you know there's an orchestra. It's like 186 00:08:30,040 --> 00:08:32,760 Speaker 3: an orchestra. There is a captain and the sub captains, 187 00:08:32,800 --> 00:08:35,360 Speaker 3: you know, all the different departments and it's just how 188 00:08:35,400 --> 00:08:40,200 Speaker 3: these big amazing kitchens operated and do operate and you know, 189 00:08:40,280 --> 00:08:42,840 Speaker 3: I operate my kitchen slightly differently where it's like I said, 190 00:08:42,840 --> 00:08:45,520 Speaker 3: it's a flat line approach, more collaborative, and you know, 191 00:08:46,040 --> 00:08:49,360 Speaker 3: instead of instead of my chef, you know, doing something 192 00:08:49,440 --> 00:08:53,760 Speaker 3: wrong with the prep, it's not because he screwed up. 193 00:08:53,840 --> 00:08:55,240 Speaker 4: I'm not going to say you screwed up. 194 00:08:55,280 --> 00:08:58,079 Speaker 3: Fuck you, you know your ship. That's actually that's actually 195 00:08:58,120 --> 00:09:01,640 Speaker 3: horrible and I don't don't really don't. That's not my approach, 196 00:09:01,679 --> 00:09:04,840 Speaker 3: you know, like how it's not a nice feeling to 197 00:09:04,880 --> 00:09:06,720 Speaker 3: be belittled, but you know that's there are other ways 198 00:09:06,760 --> 00:09:10,000 Speaker 3: to teach people, and that's you know, that's actually my responsibility. 199 00:09:10,080 --> 00:09:12,520 Speaker 3: So it's not that their fault, it's actually my responsibility. 200 00:09:12,600 --> 00:09:14,680 Speaker 3: So if you flip it on, it said that way, 201 00:09:14,960 --> 00:09:16,800 Speaker 3: and that's just how a lot of kitchens are running 202 00:09:16,960 --> 00:09:19,720 Speaker 3: these days. And it was inspired by some training I 203 00:09:19,760 --> 00:09:23,400 Speaker 3: did last year during lockdown, was by Ari Weinberg from 204 00:09:23,440 --> 00:09:25,920 Speaker 3: the US. It's just amazing research with him and how 205 00:09:25,960 --> 00:09:28,800 Speaker 3: he operates his venues in the States. So yeah, and 206 00:09:29,000 --> 00:09:30,840 Speaker 3: you know, it just it just gave me that belief 207 00:09:30,880 --> 00:09:33,880 Speaker 3: in what I was already doing. And it's nice to 208 00:09:33,880 --> 00:09:35,960 Speaker 3: be here with my own venue and putting it all 209 00:09:36,000 --> 00:09:38,400 Speaker 3: into practice and into place. 210 00:09:38,440 --> 00:09:38,760 Speaker 4: Sorry. 211 00:09:38,760 --> 00:09:41,560 Speaker 1: So yeah, and as can I say, as a customer, 212 00:09:41,760 --> 00:09:44,280 Speaker 1: you can feel that when you're in a place where 213 00:09:44,280 --> 00:09:46,560 Speaker 1: you feel like you're part of the community, like it 214 00:09:46,679 --> 00:09:48,559 Speaker 1: feels Yeah. 215 00:09:48,440 --> 00:09:49,440 Speaker 2: It feels so good. 216 00:09:49,480 --> 00:09:51,439 Speaker 1: Like even this morning you saw me, I had a 217 00:09:51,480 --> 00:09:53,319 Speaker 1: client and I was like, let's just go to Woods, 218 00:09:53,320 --> 00:09:54,720 Speaker 1: like I feel very safe. 219 00:09:54,720 --> 00:09:56,520 Speaker 2: Like it feels like a very safe space, if that 220 00:09:56,600 --> 00:09:57,000 Speaker 2: makes sense. 221 00:09:57,000 --> 00:09:58,680 Speaker 3: Well, we only want it to be, you know, a 222 00:09:58,720 --> 00:10:01,439 Speaker 3: safe space for all of our customers after these years 223 00:10:01,480 --> 00:10:04,560 Speaker 3: of you know, COVID, I can't believe it. You know, 224 00:10:04,600 --> 00:10:06,840 Speaker 3: that's just the bottom line. That's hospitality. You want it 225 00:10:06,840 --> 00:10:08,600 Speaker 3: to be a safe space. You want people to come 226 00:10:08,679 --> 00:10:12,319 Speaker 3: and enjoy it and interact or not interact, you don't know, 227 00:10:12,360 --> 00:10:15,319 Speaker 3: it's up to them, but generally we just want them 228 00:10:15,360 --> 00:10:17,680 Speaker 3: to be a part of our vibe and our family. 229 00:10:17,760 --> 00:10:20,040 Speaker 3: And that's just how we operate it. We're lucky. The 230 00:10:20,040 --> 00:10:23,840 Speaker 3: space is stunning and after all of this crazy you 231 00:10:23,880 --> 00:10:29,320 Speaker 3: know COVID crap, we yeah, that is just I've lost 232 00:10:29,360 --> 00:10:29,720 Speaker 3: my trainds. 233 00:10:29,840 --> 00:10:32,840 Speaker 1: No, I love it because like we love going there 234 00:10:32,960 --> 00:10:36,120 Speaker 1: is like just it's a little escapism because for people listening, 235 00:10:36,160 --> 00:10:38,520 Speaker 1: if you're ever visiting bar and Bay, like, you have 236 00:10:38,559 --> 00:10:40,920 Speaker 1: to go to Woods because it's like this little outdoor 237 00:10:41,040 --> 00:10:42,400 Speaker 1: jungle oasis. 238 00:10:43,160 --> 00:10:45,480 Speaker 2: You know, it's just this. I feel like I escape 239 00:10:45,520 --> 00:10:46,520 Speaker 2: into a fairy land. 240 00:10:46,640 --> 00:10:48,960 Speaker 3: You really do, even I do. I walk in the 241 00:10:48,960 --> 00:10:51,680 Speaker 3: morning at six o'clock and the jacaranda is still blooming, 242 00:10:51,840 --> 00:10:54,719 Speaker 3: and you know, it is a stunning space. 243 00:10:54,480 --> 00:10:57,199 Speaker 2: And the fairy lights when you do dinners and night events. 244 00:10:57,280 --> 00:11:00,160 Speaker 3: I feel like a man, you know, in California somewhere like, 245 00:11:00,960 --> 00:11:02,080 Speaker 3: which I kind of wish I was. 246 00:11:02,800 --> 00:11:05,800 Speaker 4: But yeah, definitely, it's it's a beautiful space. 247 00:11:06,200 --> 00:11:08,720 Speaker 3: It's unique, and you know, it's got that destination feel 248 00:11:08,760 --> 00:11:12,040 Speaker 3: and I'm all about it and and it just works 249 00:11:12,120 --> 00:11:13,000 Speaker 3: at techs. 250 00:11:12,880 --> 00:11:13,600 Speaker 2: Ah, so good. 251 00:11:13,679 --> 00:11:18,079 Speaker 1: Okay, So I'm sure will come back to Woods, But 252 00:11:18,520 --> 00:11:21,000 Speaker 1: I want to talk to you about the start. Little 253 00:11:21,120 --> 00:11:24,040 Speaker 1: Sam grew up on a dairy farm in New Zealand. 254 00:11:24,040 --> 00:11:26,600 Speaker 1: If people haven't figured out your accent, your the first 255 00:11:26,720 --> 00:11:28,240 Speaker 1: ever New Zealand guest on this pot. 256 00:11:28,360 --> 00:11:31,120 Speaker 4: My friend, well, I am special. 257 00:11:33,240 --> 00:11:34,000 Speaker 2: In America. 258 00:11:34,559 --> 00:11:38,360 Speaker 1: Ossies don't like being mistaken for New Zealanders and vice versa. 259 00:11:38,360 --> 00:11:38,959 Speaker 2: Did you know this? 260 00:11:39,840 --> 00:11:42,040 Speaker 3: I mean, I believe so I've lived all over the world, 261 00:11:42,120 --> 00:11:47,080 Speaker 3: and you know, I like to make sure we correct people. 262 00:11:48,640 --> 00:11:50,840 Speaker 1: People ask me you from New Zealand when I was 263 00:11:50,840 --> 00:11:52,960 Speaker 1: in America and I was like, no, I'm from Australia. 264 00:11:53,040 --> 00:11:53,800 Speaker 2: It didn't bother me. 265 00:11:53,960 --> 00:11:56,680 Speaker 1: But like I've heard, it's quite like you can't call 266 00:11:56,880 --> 00:11:58,240 Speaker 1: a New Zealander ossie. 267 00:11:58,400 --> 00:12:00,880 Speaker 3: Oh it's just you know, it's fair game, it's fun. 268 00:12:01,600 --> 00:12:03,760 Speaker 3: You know, we're our family after all. It is just 269 00:12:03,760 --> 00:12:05,319 Speaker 3: a bit of a good banter. 270 00:12:05,559 --> 00:12:06,359 Speaker 2: That's goody. 271 00:12:07,120 --> 00:12:10,280 Speaker 1: So you are Kiwi boy grew up on a dairy 272 00:12:10,280 --> 00:12:11,080 Speaker 1: farm with a fan. 273 00:12:11,360 --> 00:12:14,160 Speaker 2: Yes, was that amazing? Were you like living off the 274 00:12:14,240 --> 00:12:15,280 Speaker 2: land kind of stylish? 275 00:12:15,320 --> 00:12:17,800 Speaker 3: Absolutely? Yeah. We lived on the west coast of the 276 00:12:17,840 --> 00:12:24,120 Speaker 3: North Island, totally beautiful part of the world, very green, lush, 277 00:12:24,640 --> 00:12:28,600 Speaker 3: you know, very large family, so twenty cousins that I 278 00:12:28,640 --> 00:12:29,120 Speaker 3: grew up with. 279 00:12:29,600 --> 00:12:31,240 Speaker 4: There was five or six other. 280 00:12:31,360 --> 00:12:34,480 Speaker 3: Uncles and aunties, all different farms within the same sort 281 00:12:34,520 --> 00:12:37,760 Speaker 3: of area and all seasonal food. 282 00:12:38,040 --> 00:12:39,120 Speaker 4: You know, we lived off the land. 283 00:12:39,120 --> 00:12:42,160 Speaker 3: We grew all of our own vegetables and fruits whichever 284 00:12:42,200 --> 00:12:44,880 Speaker 3: we could, obviously, but you know, all the veggies going 285 00:12:44,920 --> 00:12:47,080 Speaker 3: to the garden at night with Mum after milking the 286 00:12:47,160 --> 00:12:49,719 Speaker 3: cows and digging the potatoes in the summer. Each night 287 00:12:49,760 --> 00:12:53,960 Speaker 3: before Dad would have caught fresh crayfish and lobster and 288 00:12:54,120 --> 00:12:57,160 Speaker 3: you know, abaloni and that's how it works, you know, 289 00:12:57,480 --> 00:12:59,480 Speaker 3: you live, we are blessed there and it was a 290 00:12:59,520 --> 00:13:02,520 Speaker 3: really amazing, unfortunate place to grow up and having the 291 00:13:02,600 --> 00:13:06,200 Speaker 3: you know, the two grandmothers just both amazing cooks. You know, 292 00:13:06,400 --> 00:13:09,000 Speaker 3: it's a story that's been told before, but you know, 293 00:13:09,200 --> 00:13:12,040 Speaker 3: it is certainly something only a few of us are, 294 00:13:12,120 --> 00:13:14,760 Speaker 3: you know, have that luxury to have grown up with, 295 00:13:15,000 --> 00:13:17,880 Speaker 3: and it's something that has just instilled in me the 296 00:13:18,000 --> 00:13:21,080 Speaker 3: power of like generosity and hospitality and caring for people 297 00:13:21,120 --> 00:13:23,160 Speaker 3: and your neighbors, you know, and that's just what it 298 00:13:23,160 --> 00:13:25,320 Speaker 3: comes down to. Plus we're Keywi's send with good people. 299 00:13:26,600 --> 00:13:28,520 Speaker 3: But yeah, no, it was amazing and just that's where 300 00:13:28,520 --> 00:13:30,440 Speaker 3: that food Ethos, That's what I was going to say, 301 00:13:30,679 --> 00:13:34,160 Speaker 3: like season or fresh all from the land or from 302 00:13:34,200 --> 00:13:36,880 Speaker 3: the ocean, and it's just it is unique and it's 303 00:13:37,000 --> 00:13:39,400 Speaker 3: it's really special. And that's how I sort of just 304 00:13:39,480 --> 00:13:43,960 Speaker 3: live and breathe these days, you know that same ethos, Ethos. 305 00:13:43,440 --> 00:13:45,600 Speaker 2: Oh, I love it. I'm so jealous. 306 00:13:45,640 --> 00:13:48,040 Speaker 1: That sounds like the best childhood like to be around 307 00:13:48,080 --> 00:13:50,800 Speaker 1: so much nature as well and fresh. 308 00:13:50,800 --> 00:13:51,480 Speaker 2: Whenever I'm in. 309 00:13:51,440 --> 00:13:54,120 Speaker 1: New Zealand, I might well I always go to Queenstown, 310 00:13:54,160 --> 00:13:56,520 Speaker 1: but like the air just feels like Also, you feel 311 00:13:56,520 --> 00:13:58,120 Speaker 1: like you're on Lord of the Rings every day. 312 00:13:58,200 --> 00:14:00,000 Speaker 4: Yeah, you do. It's pretty cool. 313 00:14:02,200 --> 00:14:06,040 Speaker 2: Okay. So my question is how do you go from. 314 00:14:07,360 --> 00:14:10,920 Speaker 1: Having this like you've got this beautiful family, you're living 315 00:14:10,960 --> 00:14:14,480 Speaker 1: off the land, You've got this dairy farmer family, but 316 00:14:14,600 --> 00:14:17,800 Speaker 1: then you're working on souper yachts and traveling the world 317 00:14:18,000 --> 00:14:21,800 Speaker 1: and like, I know, you studied differently to how some 318 00:14:22,560 --> 00:14:23,160 Speaker 1: chefs study. 319 00:14:23,240 --> 00:14:26,320 Speaker 2: So some chefs do an apprentice as that was going apprenticeship? 320 00:14:26,400 --> 00:14:26,960 Speaker 2: Is that at school? 321 00:14:27,080 --> 00:14:27,240 Speaker 3: Yep? 322 00:14:27,640 --> 00:14:29,560 Speaker 2: But you went down a different route for your study, 323 00:14:29,600 --> 00:14:30,160 Speaker 2: Is that correct? 324 00:14:30,160 --> 00:14:30,560 Speaker 3: That's it? 325 00:14:31,080 --> 00:14:34,360 Speaker 1: So is that the Swiss Hotel management Yeah? Am I 326 00:14:34,400 --> 00:14:34,920 Speaker 1: saying that right? 327 00:14:34,960 --> 00:14:39,000 Speaker 3: Yeah? It's a Swiss hotel management school. It was four 328 00:14:40,080 --> 00:14:42,120 Speaker 3: one of four around the world. There's one in Sydney 329 00:14:42,160 --> 00:14:44,760 Speaker 3: in the Blue Mountains, one in New Zealand, one in Greece, 330 00:14:44,800 --> 00:14:47,320 Speaker 3: one in London and they're all linked to a Swiss 331 00:14:47,320 --> 00:14:48,400 Speaker 3: Hotels school. 332 00:14:48,200 --> 00:14:49,000 Speaker 4: In New Chtel. 333 00:14:49,320 --> 00:14:50,040 Speaker 2: Oh wow. 334 00:14:50,320 --> 00:14:52,560 Speaker 3: And the reason I chose that over a chef course 335 00:14:52,960 --> 00:14:55,920 Speaker 3: was you know, I have British family and heritage, and 336 00:14:56,040 --> 00:14:59,560 Speaker 3: I wanted to start utilizing that as soon as I 337 00:14:59,560 --> 00:15:01,040 Speaker 3: I could. I knew I was able to jump on 338 00:15:01,080 --> 00:15:03,760 Speaker 3: a plane as soon as I could. Was eighteen, and 339 00:15:03,800 --> 00:15:07,560 Speaker 3: so I started studying. And part of my internship that year, sorry, 340 00:15:07,600 --> 00:15:10,320 Speaker 3: part of my first year was a six month internship, 341 00:15:10,640 --> 00:15:13,920 Speaker 3: and I jumped at the first chance to go, you know, 342 00:15:13,960 --> 00:15:15,920 Speaker 3: as far away as possible. When I went to London 343 00:15:16,360 --> 00:15:19,080 Speaker 3: with the backpack, never been before, I didn't know anybody, 344 00:15:19,560 --> 00:15:22,240 Speaker 3: got a job at this beautiful boutique hotel called the 345 00:15:22,240 --> 00:15:26,000 Speaker 3: One Old Witch. I was the first student in the 346 00:15:26,040 --> 00:15:28,880 Speaker 3: first year to ever go that far out of I 347 00:15:28,880 --> 00:15:31,760 Speaker 3: think the school had been operating for ten years. The 348 00:15:31,760 --> 00:15:35,200 Speaker 3: school had two hundred students, super high intensity, you know, 349 00:15:35,480 --> 00:15:39,760 Speaker 3: all European and international lecturers with all this experience, and 350 00:15:39,840 --> 00:15:43,960 Speaker 3: it was very it was pretty pretty busy, and just 351 00:15:44,000 --> 00:15:46,960 Speaker 3: an amazing experience and just great friends and so yeah, 352 00:15:46,960 --> 00:15:48,960 Speaker 3: of course I traveled straight away, and you know, to 353 00:15:49,000 --> 00:15:52,320 Speaker 3: go to Europe and into Europe and into Italy, you know, right, oh, 354 00:15:52,680 --> 00:15:56,160 Speaker 3: and like yeah, the food and just you know, I 355 00:15:56,240 --> 00:15:59,120 Speaker 3: think it was it was December. I flew into Rome, 356 00:15:59,400 --> 00:16:01,200 Speaker 3: I've had my time in London to try and do 357 00:16:01,280 --> 00:16:04,840 Speaker 3: some quick trips and you know, just buying the chestnuts 358 00:16:04,840 --> 00:16:07,800 Speaker 3: being cooked over over the coals there in the parks, 359 00:16:07,840 --> 00:16:10,440 Speaker 3: you know, in the winter time is quite special. And 360 00:16:10,840 --> 00:16:13,760 Speaker 3: you going to all the beautiful churches and cathedrals after 361 00:16:13,800 --> 00:16:18,760 Speaker 3: studying Italian Renaissance art the year before, so it was 362 00:16:18,800 --> 00:16:22,160 Speaker 3: just it was just beautiful and just life changing. So 363 00:16:22,240 --> 00:16:24,120 Speaker 3: that just gave me that it and. 364 00:16:24,600 --> 00:16:26,600 Speaker 2: The travel bug. That's totally right. 365 00:16:26,680 --> 00:16:28,040 Speaker 4: Oh yeah, that's me big time. 366 00:16:28,280 --> 00:16:30,320 Speaker 2: So when so what happened after that? 367 00:16:30,400 --> 00:16:33,720 Speaker 1: So you've you've done, You've done, You've gone to London, 368 00:16:33,760 --> 00:16:35,880 Speaker 1: You've done a bit of You've done a bit of Italy, 369 00:16:36,200 --> 00:16:38,640 Speaker 1: a bit of Europe, and then you're like, okay, I've 370 00:16:38,680 --> 00:16:39,680 Speaker 1: got this skill set. 371 00:16:39,880 --> 00:16:43,080 Speaker 2: How can I make this blend with my love for travel? 372 00:16:43,200 --> 00:16:44,200 Speaker 4: Is that exactly? 373 00:16:44,400 --> 00:16:47,520 Speaker 3: So long story short with the rest of that course, 374 00:16:47,560 --> 00:16:51,040 Speaker 3: I finished my other apprenticeship in Aspen and had the 375 00:16:51,080 --> 00:16:53,480 Speaker 3: ski season. I'm a big skier, you know, worked at 376 00:16:53,480 --> 00:16:56,800 Speaker 3: the Saint Regis, which everyone knows is just ridiculous and 377 00:16:57,520 --> 00:16:59,800 Speaker 3: peace on the mountain and so yeah, we had a 378 00:16:59,800 --> 00:17:03,800 Speaker 3: great time there and eventually graduated and just hit the ground, 379 00:17:03,840 --> 00:17:07,560 Speaker 3: running straight back to London and Europe, and thought, you know, 380 00:17:07,600 --> 00:17:11,720 Speaker 3: I picked up my best subjects were all my cookery courses, 381 00:17:11,760 --> 00:17:14,160 Speaker 3: and you know it was a really kind of a 382 00:17:14,560 --> 00:17:17,840 Speaker 3: I achieved really great things and my courses there and 383 00:17:17,960 --> 00:17:20,159 Speaker 3: really I love food so much, and I thought, well, 384 00:17:20,160 --> 00:17:22,359 Speaker 3: I'm going to break away from the hotel sort of 385 00:17:22,400 --> 00:17:24,959 Speaker 3: style and I went straight to the mountains in France 386 00:17:25,000 --> 00:17:27,560 Speaker 3: and started cooking in a chalet with my twin sister, Nikki, 387 00:17:27,600 --> 00:17:30,040 Speaker 3: who I missed very much. She lives in London, and 388 00:17:30,040 --> 00:17:33,919 Speaker 3: you're going next we can travel, so we've booked to 389 00:17:33,920 --> 00:17:36,520 Speaker 3: go in March turning forty. 390 00:17:36,920 --> 00:17:44,320 Speaker 2: Oh my god, than me it's so annoying. No, it's not. 391 00:17:45,119 --> 00:17:45,520 Speaker 3: Back to that. 392 00:17:45,640 --> 00:17:47,440 Speaker 4: So yeah, so just I just hit the ground. 393 00:17:47,440 --> 00:17:49,880 Speaker 3: That's when I started cooking and working in France and 394 00:17:50,400 --> 00:17:52,440 Speaker 3: you know, in the mountains. Then moved down to Did 395 00:17:52,440 --> 00:17:56,840 Speaker 3: you speak French? I didn't, but just very little. I 396 00:17:56,880 --> 00:17:58,840 Speaker 3: call it kitchen French. You know, you pick up the 397 00:17:58,840 --> 00:18:01,520 Speaker 3: basics and I know how to shop and ordering food 398 00:18:01,640 --> 00:18:03,240 Speaker 3: and you know, going out and stuff. 399 00:18:03,680 --> 00:18:04,879 Speaker 4: You pick it all up as you go. 400 00:18:06,760 --> 00:18:11,800 Speaker 3: That just then found me working on superyachts and that 401 00:18:12,000 --> 00:18:15,159 Speaker 3: you know, this summer I was like, I'm done with 402 00:18:15,200 --> 00:18:18,600 Speaker 3: the snow, I need to hit the sun, and landed 403 00:18:18,640 --> 00:18:20,879 Speaker 3: on superyachts and that was me for the next five years. 404 00:18:21,560 --> 00:18:24,440 Speaker 1: And so superyachts meant that you literally got to explore 405 00:18:24,560 --> 00:18:26,120 Speaker 1: so much of the world. 406 00:18:25,960 --> 00:18:30,000 Speaker 3: Right if you wanted, and of course I did. And 407 00:18:30,320 --> 00:18:32,920 Speaker 3: I started out on a smaller boat, well, a thirty 408 00:18:32,960 --> 00:18:36,040 Speaker 3: two foot so thirty two meter sur yard and that 409 00:18:36,119 --> 00:18:38,080 Speaker 3: was a charter boat and that was all around the 410 00:18:38,119 --> 00:18:41,000 Speaker 3: med So that was an amazing eye opening and then 411 00:18:41,040 --> 00:18:44,600 Speaker 3: the next season I got on a global touring yacht. Wow, 412 00:18:44,880 --> 00:18:49,879 Speaker 3: got on Spain, and two years later got off in Fijig. Wow. 413 00:18:50,400 --> 00:18:50,600 Speaker 4: Yeah. 414 00:18:50,760 --> 00:18:52,640 Speaker 1: So I've got to ask, like, I know this isn't 415 00:18:52,680 --> 00:18:55,320 Speaker 1: necessarily a food question, but like, out of all the 416 00:18:55,320 --> 00:18:56,400 Speaker 1: places you've been. 417 00:18:56,400 --> 00:19:00,560 Speaker 2: With your work in Korea, where's like the highlight? 418 00:19:01,600 --> 00:19:05,240 Speaker 3: So many highlights rhymes, yeah, I mean top three it 419 00:19:05,520 --> 00:19:08,280 Speaker 3: might be easier would be Sodinia. I've spent three or 420 00:19:08,280 --> 00:19:11,000 Speaker 3: four summers in Sardania working for the Saudi or family 421 00:19:11,760 --> 00:19:14,480 Speaker 3: and on super yachts as well, working out out of 422 00:19:14,520 --> 00:19:18,360 Speaker 3: the bays there. Mayorca is a really beautiful I don't 423 00:19:18,359 --> 00:19:22,200 Speaker 3: know that where is that It's next to Ibitha beautiful. 424 00:19:22,280 --> 00:19:22,480 Speaker 2: Yeah. 425 00:19:22,520 --> 00:19:26,040 Speaker 3: I did two summers there and you know, in the 426 00:19:26,080 --> 00:19:27,560 Speaker 3: Caribbean it was cool. 427 00:19:27,600 --> 00:19:29,400 Speaker 4: But I really loved the Galapagus. 428 00:19:29,640 --> 00:19:32,200 Speaker 2: Oh my god, did you swim with it? The wildlife? 429 00:19:32,320 --> 00:19:33,400 Speaker 4: I dived with it all. 430 00:19:34,680 --> 00:19:36,920 Speaker 3: Yeah. We had you know, we had a dive instructor, 431 00:19:36,960 --> 00:19:39,119 Speaker 3: Aaron who's a good friend of mine, on the yacht 432 00:19:39,480 --> 00:19:40,200 Speaker 3: and we were one. 433 00:19:40,119 --> 00:19:41,760 Speaker 4: Of the boats. That was really fortunate too. 434 00:19:42,359 --> 00:19:44,480 Speaker 3: You know, you get these special passes to be in 435 00:19:44,480 --> 00:19:47,119 Speaker 3: the park and it was all that. It was the 436 00:19:47,160 --> 00:19:49,840 Speaker 3: owner of the boat and the crew and we had 437 00:19:49,840 --> 00:19:52,920 Speaker 3: a park ranger on and just the diving was insane. 438 00:19:52,960 --> 00:19:54,639 Speaker 4: This huge turtle is the size of us. 439 00:19:54,960 --> 00:19:58,240 Speaker 3: Many and they're so old and going ashore and doing 440 00:19:58,280 --> 00:19:59,880 Speaker 3: like exploration day trip. 441 00:20:00,080 --> 00:20:00,280 Speaker 2: Ah. 442 00:20:00,720 --> 00:20:02,320 Speaker 3: There was a month that we were in the Glapagus. 443 00:20:02,359 --> 00:20:04,479 Speaker 3: That's probably my highlight. And the diving was just like 444 00:20:04,760 --> 00:20:09,200 Speaker 3: you see sharks, just hundreds and thousands of over that month, 445 00:20:09,400 --> 00:20:11,919 Speaker 3: just all sorts, hammerheads, tiger. 446 00:20:12,359 --> 00:20:18,320 Speaker 2: Tiger's scaming, a little fun. Wow. I didn't know this 447 00:20:18,440 --> 00:20:18,840 Speaker 2: about you. 448 00:20:18,880 --> 00:20:20,919 Speaker 1: That's why you're talking about we should go snorkling at 449 00:20:21,000 --> 00:20:21,960 Speaker 1: Julian Rocks. 450 00:20:21,800 --> 00:20:24,200 Speaker 3: Right, just get in there and we'll see a lot 451 00:20:25,560 --> 00:20:26,639 Speaker 3: I think he knows. 452 00:20:26,680 --> 00:20:29,119 Speaker 2: He knows. I'm like, I'm so keen, but I'm also 453 00:20:29,160 --> 00:20:32,240 Speaker 2: scared of sharks. But I really want to. I really 454 00:20:32,240 --> 00:20:34,359 Speaker 2: want to kayak with orcas. That's one of my dreams. 455 00:20:34,359 --> 00:20:36,640 Speaker 3: I read about that, I think, oh do it? 456 00:20:36,960 --> 00:20:37,560 Speaker 2: I know, right? 457 00:20:37,840 --> 00:20:38,760 Speaker 4: And they visit. 458 00:20:38,680 --> 00:20:40,200 Speaker 3: Don't they visit Byron? 459 00:20:40,320 --> 00:20:41,119 Speaker 2: Yeah? 460 00:20:41,119 --> 00:20:43,000 Speaker 4: I haven't. They visit New Zealand a lot. 461 00:20:43,040 --> 00:20:45,760 Speaker 2: I know. I was seeking. I really want to get 462 00:20:45,760 --> 00:20:47,200 Speaker 2: there's this New Zealand. 463 00:20:46,880 --> 00:20:49,679 Speaker 1: Doctor that there's a doctor that works with the orcers 464 00:20:49,720 --> 00:20:52,760 Speaker 1: over there. She's amazing and I've written her a few times. 465 00:20:52,760 --> 00:20:55,640 Speaker 1: I'm like, please get on the podcast like Little Will diving. 466 00:20:55,720 --> 00:20:58,360 Speaker 2: She's like, oh, Hi, that's have the name for the way. 467 00:20:58,920 --> 00:21:01,120 Speaker 1: Just dive in, jump in with it as you do 468 00:21:01,320 --> 00:21:02,679 Speaker 1: an ax predator, you know. 469 00:21:03,760 --> 00:21:07,880 Speaker 2: Okay, So you just mentioned the Saudi royal royal family 470 00:21:08,240 --> 00:21:08,880 Speaker 2: or royalty. 471 00:21:09,240 --> 00:21:10,880 Speaker 1: I don't know how to say it because I've never 472 00:21:10,920 --> 00:21:13,000 Speaker 1: had someone that's worked for royalty before. 473 00:21:14,480 --> 00:21:18,200 Speaker 2: How on earth did that happen? And was it cool? 474 00:21:18,760 --> 00:21:19,280 Speaker 4: Very cool? 475 00:21:20,200 --> 00:21:23,520 Speaker 3: I just finished a stint with the family from the 476 00:21:23,520 --> 00:21:25,720 Speaker 3: boats in the state and I was ready for something 477 00:21:26,000 --> 00:21:28,440 Speaker 3: new and new, and I was ready to go back 478 00:21:28,440 --> 00:21:31,560 Speaker 3: to Europe. To the med and I just you know, 479 00:21:31,600 --> 00:21:34,880 Speaker 3: it's always a small world really of who works in 480 00:21:34,880 --> 00:21:37,120 Speaker 3: that circle, and I just reached out to a few 481 00:21:37,119 --> 00:21:39,320 Speaker 3: of my networks. I'm a networker, That's what I do. 482 00:21:39,480 --> 00:21:42,280 Speaker 3: And it all just fell into place, and I was 483 00:21:41,920 --> 00:21:45,360 Speaker 3: on a plane to Suddeny and I began the two 484 00:21:45,400 --> 00:21:48,239 Speaker 3: and a half year contract with the family there as 485 00:21:48,280 --> 00:21:51,680 Speaker 3: a Sioux chef working under Alex who's exit Sawyer in Sydney. 486 00:21:51,720 --> 00:21:53,880 Speaker 3: And then will Will lives here in Biro and he's 487 00:21:53,880 --> 00:21:56,160 Speaker 3: got a bunch of restaurants. He's a bit of a hospital. 488 00:21:56,200 --> 00:21:59,040 Speaker 3: God I'm here and so he and I worked really 489 00:21:59,080 --> 00:22:01,600 Speaker 3: closely as well, and that was just you know, we're 490 00:22:01,640 --> 00:22:05,920 Speaker 3: in an aeroplane every two weeks, says Courchevel, New York, London. 491 00:22:06,840 --> 00:22:09,040 Speaker 4: I have It's just so wild. 492 00:22:09,200 --> 00:22:13,399 Speaker 1: Because I know you've looked after so many high profile people. 493 00:22:14,000 --> 00:22:17,520 Speaker 1: Have you ever like slaved your guts out and been like, 494 00:22:17,720 --> 00:22:20,240 Speaker 1: oh my god, like I'm really I'm really excited to 495 00:22:20,359 --> 00:22:23,120 Speaker 1: like for this dish and then someone not eat it. 496 00:22:24,720 --> 00:22:26,440 Speaker 2: I had to ask that always. 497 00:22:26,200 --> 00:22:29,119 Speaker 3: Happens, and you know, get the billionaire world and then 498 00:22:29,119 --> 00:22:31,240 Speaker 3: you have the millionaire world, and they're all fun to 499 00:22:31,280 --> 00:22:32,959 Speaker 3: work in but they're both there quite different. 500 00:22:34,119 --> 00:22:37,359 Speaker 2: Really yeah, yeah they are go go share. 501 00:22:37,920 --> 00:22:41,160 Speaker 3: It's billionaire as a whole other level of you know, 502 00:22:41,400 --> 00:22:45,359 Speaker 3: just ultra wealth and you know private big private BBJ 503 00:22:45,520 --> 00:22:49,560 Speaker 3: jets and you know, just the just the life. I 504 00:22:49,840 --> 00:22:51,840 Speaker 3: I can't really dive into it too much, but it's 505 00:22:51,880 --> 00:22:55,919 Speaker 3: just wild and it's it's amazing and it's at all right. 506 00:22:56,160 --> 00:22:59,840 Speaker 4: It's an amazing experience. I was fortunate to be in. 507 00:23:00,359 --> 00:23:03,479 Speaker 3: And after I finished with them, I was contracted on 508 00:23:03,560 --> 00:23:05,960 Speaker 3: short contracts, you know, short stint, so it goes. I'd 509 00:23:06,000 --> 00:23:08,000 Speaker 3: fly in for a month out of New Zealand fire 510 00:23:08,080 --> 00:23:11,080 Speaker 3: Dubai and have a month on the seachells with all 511 00:23:11,119 --> 00:23:13,399 Speaker 3: my friends and you know, cooking for three hundred guests 512 00:23:13,440 --> 00:23:16,400 Speaker 3: and you know, the royal family. It was it's certainly 513 00:23:16,400 --> 00:23:17,879 Speaker 3: something and I was just loving it and all the 514 00:23:17,920 --> 00:23:19,800 Speaker 3: food and the different fashion. 515 00:23:19,480 --> 00:23:21,640 Speaker 2: And we have access to everything, right with all. 516 00:23:21,600 --> 00:23:23,960 Speaker 3: The different chefs from all around the world. Just that 517 00:23:24,000 --> 00:23:26,959 Speaker 3: you know, just a great you know, learning ground. And 518 00:23:26,960 --> 00:23:30,639 Speaker 3: that's how I call it my apprenticeship, my global tapestry. 519 00:23:30,680 --> 00:23:31,920 Speaker 4: I've experiences. 520 00:23:33,160 --> 00:23:35,119 Speaker 3: It's not the typical in a classroom or you know, 521 00:23:35,160 --> 00:23:38,160 Speaker 3: going out on an apprenticeship. I was literally taught myself 522 00:23:38,400 --> 00:23:41,639 Speaker 3: with other chefs all around the world over a ten 523 00:23:41,760 --> 00:23:45,040 Speaker 3: year period, learning the languages, all the different ports, all 524 00:23:45,080 --> 00:23:47,560 Speaker 3: the different the markets. 525 00:23:47,160 --> 00:23:48,200 Speaker 2: At different places. 526 00:23:48,400 --> 00:23:50,560 Speaker 1: You were saying that in Europe there's like a market 527 00:23:50,560 --> 00:23:51,520 Speaker 1: every single day. 528 00:23:51,920 --> 00:23:54,800 Speaker 3: And a lot of the port towns, especially in the summers. 529 00:23:54,800 --> 00:23:57,560 Speaker 3: It was insane just going ashore six o'clock, take myself 530 00:23:57,600 --> 00:24:00,359 Speaker 3: on the little tender by all the project for the 531 00:24:00,359 --> 00:24:03,560 Speaker 3: morning and the pastries and the newspapers for the different guests, 532 00:24:03,840 --> 00:24:07,480 Speaker 3: have a coffee chat with the locals, pretend, pretend on 533 00:24:07,560 --> 00:24:11,160 Speaker 3: the locals. It was. It was. It was definitely one, 534 00:24:11,200 --> 00:24:12,280 Speaker 3: you know, definitely amazing. 535 00:24:13,000 --> 00:24:15,679 Speaker 1: So I've got to ask, I know, you've worked with 536 00:24:15,720 --> 00:24:20,879 Speaker 1: some really really high profile people, Peter Jackson the hobbitas 537 00:24:21,080 --> 00:24:22,000 Speaker 1: the Hobbit. 538 00:24:22,160 --> 00:24:23,679 Speaker 2: And then did that lead to Drake? 539 00:24:25,119 --> 00:24:27,840 Speaker 3: Yeah, I did, actually believe it or not, it did. Yeah. 540 00:24:27,880 --> 00:24:30,560 Speaker 4: I was very friendly with the EA. 541 00:24:32,119 --> 00:24:35,000 Speaker 3: That was working on the Hobbit with with myself and 542 00:24:35,920 --> 00:24:39,040 Speaker 3: became great you know, we're great mates. And he'd moved 543 00:24:39,040 --> 00:24:41,320 Speaker 3: to l A and I just was in between jobs 544 00:24:41,640 --> 00:24:44,520 Speaker 3: four years ago and had just returned from a trip 545 00:24:44,840 --> 00:24:48,560 Speaker 3: to the States and got a phone call and actually 546 00:24:48,560 --> 00:24:51,119 Speaker 3: I am available to jump on the last part of 547 00:24:51,640 --> 00:24:54,320 Speaker 3: Drake's tour, which was the Aussie leg, So I just 548 00:24:54,359 --> 00:24:59,640 Speaker 3: flew into Australia, I think of flued into Goldie. Yeah, 549 00:25:00,040 --> 00:25:02,239 Speaker 3: then we started the tour there. He had done end 550 00:25:02,280 --> 00:25:04,600 Speaker 3: Z already, so I jumped on and took over from 551 00:25:04,600 --> 00:25:07,880 Speaker 3: the previous guy. And that was a two week will 552 00:25:07,920 --> 00:25:10,240 Speaker 3: wind you know, rock star life into all the different 553 00:25:10,240 --> 00:25:11,840 Speaker 3: hours and meals, meal times. 554 00:25:11,840 --> 00:25:13,359 Speaker 4: It was a totally. 555 00:25:12,960 --> 00:25:16,040 Speaker 3: Different experience because I imagine, I'm real, he's a really 556 00:25:16,040 --> 00:25:16,720 Speaker 3: great guy. 557 00:25:17,000 --> 00:25:18,800 Speaker 1: Oh soun, I'm so happy to hear that, because he's 558 00:25:18,880 --> 00:25:23,560 Speaker 1: so so talented. I imagine though, if he gets off stage 559 00:25:23,640 --> 00:25:27,960 Speaker 1: and its hungry, you are just expected to create something. 560 00:25:27,720 --> 00:25:30,400 Speaker 3: You know, something you're on tour. You know, they're really 561 00:25:30,440 --> 00:25:33,800 Speaker 3: late and they so they start their daytimes quite late 562 00:25:33,840 --> 00:25:36,439 Speaker 3: in the evening or early evenings when they wake up 563 00:25:36,600 --> 00:25:39,000 Speaker 3: or when they have their first meal. So that's you know, 564 00:25:39,040 --> 00:25:40,679 Speaker 3: that's sort of when you get going. You've had the 565 00:25:40,720 --> 00:25:42,639 Speaker 3: afternoon in the morning to go and source all the 566 00:25:42,680 --> 00:25:46,080 Speaker 3: different ingredients. And I found some awesome fisheries and fishmongers 567 00:25:46,600 --> 00:25:48,960 Speaker 3: producing in the Gold Coast and Brisbane and then down 568 00:25:49,000 --> 00:25:51,160 Speaker 3: to Sydney, which was just great. 569 00:25:50,880 --> 00:25:53,280 Speaker 2: To Oh yeah, because you've got that massive fish. 570 00:25:53,160 --> 00:25:54,680 Speaker 3: Fish marker Drake. 571 00:25:54,800 --> 00:25:57,240 Speaker 4: You know that a lot of the food was very healthy. 572 00:25:57,000 --> 00:25:59,200 Speaker 2: And his health nerd would you say. 573 00:25:59,080 --> 00:26:02,320 Speaker 4: Oh yeah? But also the treats and who doesn't love 574 00:26:02,359 --> 00:26:02,879 Speaker 4: some treats? 575 00:26:02,920 --> 00:26:05,400 Speaker 3: So that good fried check ad. 576 00:26:05,720 --> 00:26:08,320 Speaker 1: But I have the funniest strength story. I can't believe 577 00:26:08,320 --> 00:26:09,840 Speaker 1: I'm telling you this, but I think people enjoy this. 578 00:26:10,000 --> 00:26:13,000 Speaker 1: You know Jonah Hill, the actor, So he's in Wolf 579 00:26:13,000 --> 00:26:18,440 Speaker 1: of Wall Street, Lenando DiCaprio, super funny guy, and he 580 00:26:18,440 --> 00:26:21,399 Speaker 1: he was in a movie with Channing Tatum and he 581 00:26:21,560 --> 00:26:23,080 Speaker 1: was like, I want to go on detox. 582 00:26:23,119 --> 00:26:25,000 Speaker 2: What do I need to do? And he's like, here's 583 00:26:25,040 --> 00:26:25,560 Speaker 2: my doctor. 584 00:26:25,840 --> 00:26:28,240 Speaker 1: Like he was a nutritionist and so he had to 585 00:26:28,600 --> 00:26:32,040 Speaker 1: text his diet diary every single day and he goes 586 00:26:32,200 --> 00:26:34,119 Speaker 1: One night, I was put in d R and I 587 00:26:34,359 --> 00:26:37,520 Speaker 1: send accidentally sent my entire diet diary to Drake and 588 00:26:37,520 --> 00:26:40,760 Speaker 1: he never responded and was like yo, get nine am. 589 00:26:40,880 --> 00:26:43,520 Speaker 2: Like the whole day, and I was like, wow, so good. 590 00:26:43,720 --> 00:26:47,159 Speaker 1: But I'm really happy to hear that he is a 591 00:26:47,200 --> 00:26:50,960 Speaker 1: legend because obviously his music is absolutely phenomenal. And then okay, 592 00:26:51,000 --> 00:26:53,120 Speaker 1: so you work with Tom Hanks as well. Mick jagg 593 00:26:53,240 --> 00:26:54,440 Speaker 1: I heard as well. 594 00:26:54,320 --> 00:26:55,200 Speaker 4: Oh yeah, that's right. 595 00:26:55,720 --> 00:26:57,879 Speaker 3: How can I forget that? It was amazing and what 596 00:26:57,960 --> 00:27:00,600 Speaker 3: a beautiful guy. And that was the end of their 597 00:27:01,000 --> 00:27:04,840 Speaker 3: kind of global touring career. That was the very final stop, 598 00:27:04,880 --> 00:27:06,040 Speaker 3: and that was in New Zealand. 599 00:27:06,320 --> 00:27:07,080 Speaker 4: I was able. 600 00:27:06,880 --> 00:27:10,959 Speaker 3: To go up and start the property at the landing 601 00:27:11,000 --> 00:27:14,640 Speaker 3: it's called it's a total out of this world property. 602 00:27:14,840 --> 00:27:18,840 Speaker 3: It's on like a fifteen hundred acre reserve essentially where 603 00:27:18,840 --> 00:27:25,160 Speaker 3: they it's all about Kiwi Kiwi, the Kiwi bird, trying 604 00:27:25,200 --> 00:27:28,200 Speaker 3: to grow those numbers. So there's a lot of Department 605 00:27:28,200 --> 00:27:30,879 Speaker 3: conservation people that work there and they've have wineries and 606 00:27:30,920 --> 00:27:36,359 Speaker 3: different villas. So another another amazing, amazing space that I've worked, 607 00:27:37,119 --> 00:27:39,280 Speaker 3: right on the ocean. So we go fishing and catch 608 00:27:39,280 --> 00:27:41,760 Speaker 3: fish for the you know, for lunch, and yeah, that 609 00:27:41,880 --> 00:27:43,600 Speaker 3: was a good way. That was about five days with 610 00:27:44,040 --> 00:27:47,119 Speaker 3: Mik Chagger. It was great, such a cool guy and 611 00:27:47,200 --> 00:27:49,520 Speaker 3: quite healthy. I heard you say very healthy. You know, 612 00:27:49,840 --> 00:27:52,720 Speaker 3: I think he's in his early seventies, so you know, 613 00:27:52,920 --> 00:27:55,800 Speaker 3: it was really you know, fish, very mediterranean, very healthy 614 00:27:55,920 --> 00:27:58,040 Speaker 3: and about fun. Could play around a little bit with 615 00:27:58,480 --> 00:28:03,080 Speaker 3: the desserts, et cetera. To love the cold beer. Really, Yeah, 616 00:28:03,560 --> 00:28:06,359 Speaker 3: wouldn't you at that point of your amazing career. 617 00:28:06,200 --> 00:28:10,439 Speaker 1: A hundred I in the interview, I listened of yours. 618 00:28:10,560 --> 00:28:12,080 Speaker 2: You were currently working. 619 00:28:12,800 --> 00:28:15,200 Speaker 1: You were private cheffing for I think a family or 620 00:28:15,280 --> 00:28:17,880 Speaker 1: group of people, and they had put you up. 621 00:28:17,760 --> 00:28:18,520 Speaker 2: On the residents. 622 00:28:18,640 --> 00:28:20,439 Speaker 1: Is that common for them to be like, right, you're 623 00:28:20,480 --> 00:28:24,159 Speaker 1: just staying Here's like, come on in and stay with us. 624 00:28:24,280 --> 00:28:26,560 Speaker 2: You're on our property for X amount of time. Is 625 00:28:26,560 --> 00:28:27,240 Speaker 2: that part of the deal. 626 00:28:27,359 --> 00:28:28,240 Speaker 4: It can be part of the deal. 627 00:28:28,320 --> 00:28:31,840 Speaker 3: Yeah. What the Seychelles was like that up at that 628 00:28:31,920 --> 00:28:34,600 Speaker 3: specific place, you know, it was pretty remote out on 629 00:28:35,160 --> 00:28:38,400 Speaker 3: a peninsula and it was so remote and so time 630 00:28:38,440 --> 00:28:40,880 Speaker 3: consuming to drive that they you know, they also fly 631 00:28:40,960 --> 00:28:45,440 Speaker 3: theing eurocopter from their property in Auckland City. They would 632 00:28:46,080 --> 00:28:49,680 Speaker 3: drop off the kids at the property and fly across 633 00:28:49,720 --> 00:28:52,680 Speaker 3: to the local airport to collect myself and all the provisions, 634 00:28:52,680 --> 00:28:55,400 Speaker 3: you know, like twenty five bucks of the food and to 635 00:28:55,440 --> 00:28:57,760 Speaker 3: stop the house, and then they'd fly to the to 636 00:28:57,800 --> 00:29:00,640 Speaker 3: the main main residence and I was able to stay 637 00:29:00,640 --> 00:29:04,480 Speaker 3: with them, you know, and the spear wing let's call 638 00:29:04,520 --> 00:29:06,960 Speaker 3: it that where the chopper is and that was great 639 00:29:07,000 --> 00:29:09,760 Speaker 3: so we're just chopper around the Bay of Violence. And 640 00:29:10,040 --> 00:29:13,320 Speaker 3: these these guys were super cool too. Yeah, it sounds 641 00:29:13,360 --> 00:29:15,840 Speaker 3: and unfortunate enough that most you know, most of the 642 00:29:15,880 --> 00:29:17,920 Speaker 3: families or clients that I've worked for a just ultra 643 00:29:17,960 --> 00:29:20,640 Speaker 3: foodies and they love to go on that journey with 644 00:29:20,720 --> 00:29:23,600 Speaker 3: me and I, you know, explain everything and I kind 645 00:29:23,600 --> 00:29:26,160 Speaker 3: of look for everything local as much as possible and 646 00:29:26,440 --> 00:29:28,800 Speaker 3: give them a give them a real experience. And that's 647 00:29:29,000 --> 00:29:31,320 Speaker 3: and they'd jump on that same bandwagon and we have 648 00:29:31,360 --> 00:29:33,120 Speaker 3: such a great night. And you know this Margarite has 649 00:29:33,160 --> 00:29:36,760 Speaker 3: evolved of course, and and it's fun and the food 650 00:29:36,920 --> 00:29:42,400 Speaker 3: is always interesting, always different, always healthy, and always always beautiful, 651 00:29:42,760 --> 00:29:43,920 Speaker 3: you know, and I just love it. I just cook 652 00:29:44,000 --> 00:29:46,640 Speaker 3: for compliments is all I care about, making you looking 653 00:29:46,720 --> 00:29:48,960 Speaker 3: for looking after my people. And you know, I'm a 654 00:29:49,000 --> 00:29:50,720 Speaker 3: big host guy. I'm a hospital guy. You know. 655 00:29:51,560 --> 00:29:53,400 Speaker 4: I just love and I live and breathe. I love 656 00:29:53,440 --> 00:29:54,240 Speaker 4: it so so much. 657 00:29:54,680 --> 00:29:58,240 Speaker 1: It shows and it shows seeing like how Bustling Woods 658 00:29:58,360 --> 00:30:01,680 Speaker 1: is as well. And I want to ask, I did 659 00:30:01,760 --> 00:30:06,600 Speaker 1: some s talking last night and you've had your own spaces. 660 00:30:06,200 --> 00:30:09,080 Speaker 2: As well in New Zealand, right, yes, how on. 661 00:30:09,120 --> 00:30:09,480 Speaker 3: Earth was that? 662 00:30:09,520 --> 00:30:12,000 Speaker 1: Because that feels very different to being on tour with 663 00:30:12,160 --> 00:30:14,640 Speaker 1: someone or you know, traveling around or being on a 664 00:30:14,640 --> 00:30:17,000 Speaker 1: super yot like also when it's your own space, and 665 00:30:17,080 --> 00:30:19,160 Speaker 1: I know you've got that with Woods as well, but 666 00:30:19,360 --> 00:30:22,440 Speaker 1: like I feel like it's a different mindset or something 667 00:30:22,520 --> 00:30:24,720 Speaker 1: like you've got this little family, this little team you're 668 00:30:24,800 --> 00:30:26,040 Speaker 1: kind of like looking after. 669 00:30:26,040 --> 00:30:29,240 Speaker 3: Right, Yeah, You've been a little team of you know, kids, 670 00:30:29,680 --> 00:30:31,440 Speaker 3: team of brothers and sisters. 671 00:30:32,000 --> 00:30:34,360 Speaker 4: You're there to coach and guide them and be there. 672 00:30:34,840 --> 00:30:35,880 Speaker 4: You know, they look up to you. 673 00:30:36,160 --> 00:30:38,760 Speaker 3: And for me to come out of private cheffing, which 674 00:30:38,800 --> 00:30:42,320 Speaker 3: is very you know, very independent, very can be very lonely. 675 00:30:42,520 --> 00:30:43,120 Speaker 4: When you're cooking. 676 00:30:43,120 --> 00:30:45,800 Speaker 3: You've got to be constantly inspired and be very diligent, 677 00:30:46,240 --> 00:30:49,560 Speaker 3: very prepared, and you know, it can be fun. It 678 00:30:49,560 --> 00:30:52,320 Speaker 3: can be very hard but also really really fun. And 679 00:30:52,800 --> 00:30:55,120 Speaker 3: you know, to give up the suitcase life, which I 680 00:30:55,240 --> 00:30:58,840 Speaker 3: just miss so much. You know, I'm sure you appreciate that. 681 00:30:58,960 --> 00:31:00,720 Speaker 3: You know, it was hard, but I I really there 682 00:31:00,760 --> 00:31:02,760 Speaker 3: came a time I needed to think about what I 683 00:31:02,880 --> 00:31:04,760 Speaker 3: was doing next and needed to put some roots down 684 00:31:04,880 --> 00:31:08,120 Speaker 3: and I became a shareholder of a business in New Zealand. 685 00:31:08,200 --> 00:31:11,200 Speaker 3: After being you know, I was really busy in Auckland 686 00:31:11,240 --> 00:31:13,760 Speaker 3: working for different restaurant groups and running you know, managing 687 00:31:13,800 --> 00:31:16,600 Speaker 3: different brands for them, and that was an amazing time. 688 00:31:16,680 --> 00:31:20,280 Speaker 3: But I eventually moved to crash Church post earthquake era, 689 00:31:20,560 --> 00:31:22,800 Speaker 3: and you know it was a shareholder of a venue 690 00:31:22,880 --> 00:31:25,760 Speaker 3: there and that was an amazing experience. 691 00:31:26,280 --> 00:31:26,720 Speaker 4: A couple of. 692 00:31:26,800 --> 00:31:29,120 Speaker 3: Years working in the South Island and you're heading to 693 00:31:29,200 --> 00:31:30,160 Speaker 3: Queens Sounding. 694 00:31:30,720 --> 00:31:33,120 Speaker 2: Aside and you had a pop up in Queens Sound 695 00:31:33,120 --> 00:31:33,400 Speaker 2: as well. 696 00:31:33,480 --> 00:31:35,520 Speaker 3: Did Yeah? I had a couple of pop up restaurants 697 00:31:35,680 --> 00:31:38,400 Speaker 3: testing out some ideas for you know, to see how things. 698 00:31:38,280 --> 00:31:41,000 Speaker 4: Would go for my own own, actual own venue. 699 00:31:41,520 --> 00:31:45,320 Speaker 3: And that was a really confidence boosting experience for my 700 00:31:45,400 --> 00:31:47,240 Speaker 3: partner and I and it really just gave me that 701 00:31:47,360 --> 00:31:50,640 Speaker 3: guts to go, let's just do it. It's just, you know, 702 00:31:50,640 --> 00:31:52,360 Speaker 3: it's time to do to do my own thing and 703 00:31:52,440 --> 00:31:56,320 Speaker 3: our own thing. And the timing was right despite of 704 00:31:56,400 --> 00:32:00,280 Speaker 3: the pandemic, you know, we were able to fly fly. 705 00:32:01,040 --> 00:32:03,239 Speaker 1: So I've got to ask about TV. You've also had 706 00:32:03,280 --> 00:32:06,120 Speaker 1: a TV career. I have watched all your segments. 707 00:32:06,400 --> 00:32:09,480 Speaker 2: I'm a fan. You're an amazing TV chef. Do you 708 00:32:09,560 --> 00:32:09,840 Speaker 2: love it? 709 00:32:10,400 --> 00:32:11,520 Speaker 4: I really enjoyed it. 710 00:32:11,640 --> 00:32:13,880 Speaker 3: It was you know, something completely different and out of 711 00:32:13,920 --> 00:32:16,080 Speaker 3: my depth, out of my experience. 712 00:32:15,680 --> 00:32:18,040 Speaker 2: Base, because you weren't trained in media at all, No, 713 00:32:18,400 --> 00:32:19,600 Speaker 2: not at all, you wouldn't know. 714 00:32:19,960 --> 00:32:23,200 Speaker 3: So good, Oh thank you. You know it was definitely 715 00:32:23,440 --> 00:32:25,440 Speaker 3: it was definitely physical and you know, believe it or not, 716 00:32:25,800 --> 00:32:28,600 Speaker 3: it is really physical. Oh yeah, it's you know, many 717 00:32:28,680 --> 00:32:30,640 Speaker 3: many hours in front of the cameras and being told 718 00:32:30,680 --> 00:32:32,760 Speaker 3: what to do and directing and it's hot and like 719 00:32:32,880 --> 00:32:35,880 Speaker 3: it is right now in the kitchen. But you know 720 00:32:35,960 --> 00:32:39,640 Speaker 3: that it was again talking about people's spark. You know, 721 00:32:39,720 --> 00:32:43,800 Speaker 3: I'm an opportunity opportunist. I think my friend Terry talks 722 00:32:43,840 --> 00:32:46,040 Speaker 3: about and a lot of my friends in Auckland and 723 00:32:46,240 --> 00:32:48,480 Speaker 3: LA and like yourself, we have the spark. And I 724 00:32:48,600 --> 00:32:51,040 Speaker 3: am just I just constantly connect and we just sort 725 00:32:51,040 --> 00:32:53,600 Speaker 3: of seem to find each other along the way. And 726 00:32:54,080 --> 00:32:56,320 Speaker 3: through that in Auckland, I was able to meet some 727 00:32:56,680 --> 00:32:58,800 Speaker 3: other media people who are after some sort of fresh 728 00:32:59,320 --> 00:33:02,720 Speaker 3: fresh talent to jump on a Healthy Food Guide TV 729 00:33:02,840 --> 00:33:05,240 Speaker 3: show and that was like, sure, I'll give it a go. 730 00:33:05,640 --> 00:33:07,840 Speaker 4: So I've done a TV show and it was it 731 00:33:07,960 --> 00:33:08,360 Speaker 4: was wild. 732 00:33:08,680 --> 00:33:10,440 Speaker 1: You said you didn't have to do many takes, like 733 00:33:10,520 --> 00:33:13,400 Speaker 1: often old stuff up and they'll be like reset, take again, 734 00:33:13,720 --> 00:33:15,360 Speaker 1: Like were you just like a one take. 735 00:33:15,280 --> 00:33:17,160 Speaker 4: Wander with the voiceovers? 736 00:33:17,200 --> 00:33:17,520 Speaker 2: For sure? 737 00:33:18,560 --> 00:33:18,600 Speaker 3: Me? 738 00:33:18,720 --> 00:33:19,920 Speaker 4: Let me, let's be real like this. 739 00:33:20,440 --> 00:33:22,160 Speaker 3: Some days I didn't eat enough in the morning, so 740 00:33:22,360 --> 00:33:24,840 Speaker 3: my energy levels wouldroump off or i'd screw up the 741 00:33:24,880 --> 00:33:27,520 Speaker 3: word and I Couldn't you know that you trying to repeat. 742 00:33:27,240 --> 00:33:31,280 Speaker 2: Repeat gets harder the more you repeat it, right, It's hard. 743 00:33:31,360 --> 00:33:33,520 Speaker 3: But it was. It was an amazing experience. I actually 744 00:33:33,560 --> 00:33:35,280 Speaker 3: loved it, and I would love to do another show 745 00:33:35,680 --> 00:33:36,760 Speaker 3: if anyone's listening. 746 00:33:37,400 --> 00:33:39,960 Speaker 2: Do something together. I would love to film something with you. 747 00:33:41,360 --> 00:33:44,360 Speaker 1: Okay, So I know we talked about Woods at the start, 748 00:33:44,720 --> 00:33:49,520 Speaker 1: but I want to know and I've written down how 749 00:33:49,640 --> 00:33:51,800 Speaker 1: Woods makes me feel and what I think like the 750 00:33:51,920 --> 00:33:54,800 Speaker 1: core values are. But like, totally correct me if I'm wrong, 751 00:33:54,920 --> 00:33:57,880 Speaker 1: because I used to go to Woods before you owned 752 00:33:57,920 --> 00:34:00,560 Speaker 1: it as well for many years, because we'd come up 753 00:34:00,560 --> 00:34:02,760 Speaker 1: and go to either Folk or Woods, which back in 754 00:34:02,840 --> 00:34:04,400 Speaker 1: the day I think they were. 755 00:34:04,680 --> 00:34:07,760 Speaker 3: Yeah, they had the same owner, Yeah, Julian Openfolk and 756 00:34:07,840 --> 00:34:11,920 Speaker 3: then open Woods. I don't know what my year exactly, 757 00:34:12,520 --> 00:34:16,680 Speaker 3: maybe five years now, and then they sold to another owner, Yeah, 758 00:34:16,880 --> 00:34:19,839 Speaker 3: who I was chatting to right before the pandemic when 759 00:34:19,880 --> 00:34:22,360 Speaker 3: I was moving up here to take over another space 760 00:34:22,440 --> 00:34:28,359 Speaker 3: which fell through the very kind of you know, eleventh hour. Yeah, 761 00:34:28,719 --> 00:34:30,719 Speaker 3: my parents are flown over to see it, and the 762 00:34:30,760 --> 00:34:33,200 Speaker 3: bushfires were just going crazy. So it was all just 763 00:34:33,280 --> 00:34:35,880 Speaker 3: a bit bad timing and meant to be, I think 764 00:34:35,920 --> 00:34:38,640 Speaker 3: because Woods was literally right there waiting for us to 765 00:34:38,760 --> 00:34:42,160 Speaker 3: start the process. And you know, during that pandemic, that 766 00:34:42,239 --> 00:34:45,080 Speaker 3: first year of lockdowns, we were able to negotiate it 767 00:34:45,239 --> 00:34:48,200 Speaker 3: to a really great yeah price I guess, and also 768 00:34:48,440 --> 00:34:53,520 Speaker 3: just to really it just gave me that vision. I 769 00:34:53,800 --> 00:34:56,680 Speaker 3: knew what I wanted and the venue was ready to go. 770 00:34:57,360 --> 00:34:59,200 Speaker 3: It's a beautiful space, beautiful brand, and now we're just 771 00:34:59,239 --> 00:35:01,240 Speaker 3: we've built it. You grow on the business forty percent 772 00:35:01,320 --> 00:35:03,319 Speaker 3: since we've taken over, And you know, I think that's 773 00:35:03,360 --> 00:35:06,480 Speaker 3: a chef owner and partner. We're owner operators and at 774 00:35:06,560 --> 00:35:09,120 Speaker 3: daily yeah, seven days a week. You know, our staff 775 00:35:09,120 --> 00:35:11,399 Speaker 3: are our family. Yeah, it's a great vibe. 776 00:35:11,800 --> 00:35:12,320 Speaker 2: We love it. 777 00:35:13,480 --> 00:35:15,560 Speaker 1: So for me, like the these are kind of like 778 00:35:15,640 --> 00:35:19,040 Speaker 1: the values that I think are you but also feel 779 00:35:19,080 --> 00:35:24,120 Speaker 1: like there woulds like it's honest food, it's seasonal, simple 780 00:35:24,160 --> 00:35:26,040 Speaker 1: and fresh, which I think I've seen you talk about 781 00:35:26,080 --> 00:35:28,359 Speaker 1: simple and fresh before but would you say they're kind 782 00:35:28,360 --> 00:35:31,680 Speaker 1: of like the cornerstones of the way you create food. 783 00:35:31,760 --> 00:35:32,799 Speaker 2: But also Woods. 784 00:35:32,680 --> 00:35:35,880 Speaker 4: Absolutely, yeah, that's that's that's my jam, That's what I do, 785 00:35:36,080 --> 00:35:37,200 Speaker 4: and you know it's what I eat. 786 00:35:37,600 --> 00:35:39,520 Speaker 3: Yeah, I love plant based, but I love you know, 787 00:35:39,560 --> 00:35:41,960 Speaker 3: I love I just particularly love the seafood and fresh 788 00:35:42,040 --> 00:35:45,200 Speaker 3: fish that's available here. It is, you know, world class, 789 00:35:45,239 --> 00:35:47,799 Speaker 3: so I seek that out always. And the Northern Rivers 790 00:35:47,840 --> 00:35:51,320 Speaker 3: is a hub of local producers, not just you know, 791 00:35:51,480 --> 00:35:56,320 Speaker 3: produce and fish or meats. It's all the other beverages 792 00:35:56,520 --> 00:35:59,080 Speaker 3: and snacks and buy and bay itself as such a brand. 793 00:35:59,200 --> 00:36:02,120 Speaker 3: You know, so many places of bron Beef Coffee, Barron 794 00:36:02,160 --> 00:36:04,960 Speaker 3: Bee tea company. They're all unique and amazing. But the 795 00:36:05,040 --> 00:36:07,120 Speaker 3: produce and the different food from here is in saying. 796 00:36:07,200 --> 00:36:09,440 Speaker 3: So I'm loving getting to explore that. And now now 797 00:36:09,480 --> 00:36:14,520 Speaker 3: we're doing dinners Woods Thursdays, Friday, Saturdays, hopefully Saturdays, and 798 00:36:14,600 --> 00:36:16,600 Speaker 3: I get to really try and showcase not just what 799 00:36:16,880 --> 00:36:19,440 Speaker 3: I know, but also just again giving the customer a 800 00:36:19,480 --> 00:36:22,560 Speaker 3: bit of a journey and experience about about the cafe 801 00:36:22,640 --> 00:36:26,279 Speaker 3: and the region and my background and that all is 802 00:36:26,880 --> 00:36:27,399 Speaker 3: on the menu. 803 00:36:27,560 --> 00:36:30,719 Speaker 4: So we just have fun with that and for. 804 00:36:30,760 --> 00:36:34,600 Speaker 1: The listener, I have enjoyed dinners at Woods and I 805 00:36:34,760 --> 00:36:39,399 Speaker 1: would highly highly recommend you've got a book for dinners though, right, yes, 806 00:36:39,719 --> 00:36:41,879 Speaker 1: there you go, So just make sure that your book 807 00:36:41,920 --> 00:36:42,680 Speaker 1: if you're going to come up. 808 00:36:42,719 --> 00:36:46,279 Speaker 2: Okay, So I've got a few. I've got a few 809 00:36:46,320 --> 00:36:47,080 Speaker 2: little like. 810 00:36:47,480 --> 00:36:50,160 Speaker 1: I don't usually do rapid fire questions with people, but 811 00:36:50,280 --> 00:36:52,120 Speaker 1: I was like, I've got to know these things. It's 812 00:36:52,239 --> 00:36:54,279 Speaker 1: rare that I get to have an amazing chef on 813 00:36:54,360 --> 00:36:57,600 Speaker 1: the pod. So favorite ingredient too many? 814 00:36:58,640 --> 00:37:00,720 Speaker 4: Okay, we've been stalling. I'm still thinking. 815 00:37:00,840 --> 00:37:03,000 Speaker 3: It all comes down to the season that I'm working in. 816 00:37:03,120 --> 00:37:06,200 Speaker 3: It's either it's either truffle, which I just love playing 817 00:37:06,200 --> 00:37:09,200 Speaker 3: around with. And at the moment, actually my one of 818 00:37:09,239 --> 00:37:11,840 Speaker 3: my favors is buttaga. There's a local producer which is 819 00:37:11,920 --> 00:37:17,360 Speaker 3: cured mullet row. It's beautiful shave over eggs on tomatoes. 820 00:37:17,480 --> 00:37:21,160 Speaker 3: It's it's insane. My favorite vegetable is you know, if 821 00:37:21,200 --> 00:37:25,720 Speaker 3: it's not seasonally source beautiful local ilium tomatoes, it's egg plant. 822 00:37:25,960 --> 00:37:28,359 Speaker 1: Yes, I've heard you talk about So I'm on an 823 00:37:28,360 --> 00:37:33,359 Speaker 1: eggplant thing unless Boss makes eggplant parmejana, which is really 824 00:37:33,440 --> 00:37:33,960 Speaker 1: really good. 825 00:37:34,120 --> 00:37:35,520 Speaker 4: Well, bosses in Sicily aren't. 826 00:37:35,760 --> 00:37:35,960 Speaker 2: Yeah. 827 00:37:36,160 --> 00:37:38,600 Speaker 3: And the first year I was on the super Arts 828 00:37:38,600 --> 00:37:40,759 Speaker 3: were heavily in the south of Italy, and I was 829 00:37:41,280 --> 00:37:43,719 Speaker 3: we were going to Palermo and I was eating the 830 00:37:43,800 --> 00:37:46,480 Speaker 3: crap out of eggplant dishes and learning that out pasta 831 00:37:46,520 --> 00:37:49,799 Speaker 3: elanorma and all the different different spins that you can 832 00:37:49,880 --> 00:37:51,279 Speaker 3: have with that, and I just love it. And you 833 00:37:51,320 --> 00:37:53,440 Speaker 3: know it's in Chinese and Japanese cookery. 834 00:37:56,800 --> 00:38:02,000 Speaker 2: It's good. Okay, then fave meal I've probably just done 835 00:38:02,000 --> 00:38:03,040 Speaker 2: it to you again, haven't I. 836 00:38:05,440 --> 00:38:07,400 Speaker 4: Fave meal would be Nobu in Malibu? 837 00:38:08,440 --> 00:38:08,880 Speaker 3: What what? 838 00:38:09,320 --> 00:38:09,360 Speaker 1: What? 839 00:38:09,640 --> 00:38:10,520 Speaker 2: What would you get there? 840 00:38:12,560 --> 00:38:12,719 Speaker 3: Oh? 841 00:38:13,000 --> 00:38:14,319 Speaker 4: Gosh, I don't remember. 842 00:38:14,960 --> 00:38:17,360 Speaker 1: Are we because we with the day I got my 843 00:38:17,440 --> 00:38:19,920 Speaker 1: green card, Boss took me in to Nobu Melbourne. 844 00:38:20,120 --> 00:38:21,759 Speaker 2: And I love the mes cord. 845 00:38:21,960 --> 00:38:24,680 Speaker 4: Oh yeah, all the black cords so insane. It's iconic. 846 00:38:24,880 --> 00:38:27,800 Speaker 2: It's really yummy cocktails. 847 00:38:27,840 --> 00:38:31,040 Speaker 3: They do great cocktails. I think I think what I think? 848 00:38:31,040 --> 00:38:33,000 Speaker 3: It was a tuna. It was a tuna kind of 849 00:38:33,000 --> 00:38:36,320 Speaker 3: poke sol dish. It was it amazaki they do. It's 850 00:38:36,360 --> 00:38:39,759 Speaker 3: what Drake actually loves and I was able to replicate that. 851 00:38:39,960 --> 00:38:43,400 Speaker 3: That's right. So from my from that dinner at Nobu 852 00:38:43,480 --> 00:38:47,920 Speaker 3: and Malibu, and I was the client, well the concierge 853 00:38:47,960 --> 00:38:51,279 Speaker 3: for Drake. He loves sashimi, and I was like, oh, 854 00:38:51,280 --> 00:38:54,200 Speaker 3: I'll just replicate if I can try and because there's 855 00:38:54,200 --> 00:38:56,080 Speaker 3: no recipes online as well, you know, sort of secret, 856 00:38:56,440 --> 00:38:58,680 Speaker 3: but you just sort of guess your way through it. 857 00:38:58,680 --> 00:39:00,719 Speaker 3: And I managed to make that, you know, the the 858 00:39:00,760 --> 00:39:05,040 Speaker 3: sliced sashimi of either King faish or Ahi and just 859 00:39:05,080 --> 00:39:08,680 Speaker 3: the Amazaki sauce, a little bit of the Uzer just beautiful. 860 00:39:09,520 --> 00:39:10,080 Speaker 3: Did he love it? 861 00:39:10,280 --> 00:39:12,240 Speaker 4: I loved it? And then that was just on repeat 862 00:39:12,280 --> 00:39:12,640 Speaker 4: every night? 863 00:39:12,760 --> 00:39:15,640 Speaker 3: Oh really yeah, because between the pizzas and you know, 864 00:39:15,800 --> 00:39:18,360 Speaker 3: pizzas and passes, that's that's pretty pretty up there on 865 00:39:18,440 --> 00:39:19,200 Speaker 3: his to do list. 866 00:39:19,360 --> 00:39:21,960 Speaker 4: That and my my shoe, my dumplings. 867 00:39:22,400 --> 00:39:23,799 Speaker 2: Oh wow, I love them. 868 00:39:23,960 --> 00:39:26,279 Speaker 4: It was a no brainer. So that was fun. 869 00:39:26,520 --> 00:39:28,920 Speaker 1: Oh so you must love it when you kind of 870 00:39:28,960 --> 00:39:31,560 Speaker 1: like find that alixa, that the person you're working with 871 00:39:32,800 --> 00:39:35,319 Speaker 1: just like is like, yes, that that's my fate. 872 00:39:35,400 --> 00:39:37,600 Speaker 2: You know, that must be a really rewarding moment. 873 00:39:37,760 --> 00:39:39,719 Speaker 3: It's rewarding, and you know, especially when he gives me 874 00:39:39,760 --> 00:39:41,839 Speaker 3: a big hug all right, when he's about to fly out, 875 00:39:41,920 --> 00:39:45,800 Speaker 3: and I just prepare a departure lunch, and it was 876 00:39:45,920 --> 00:39:49,560 Speaker 3: all all his favorite you know, the Asian little dishes 877 00:39:49,600 --> 00:39:51,120 Speaker 3: that I made over those two weeks, so that's all 878 00:39:51,160 --> 00:39:51,520 Speaker 3: he wanted. 879 00:39:51,600 --> 00:39:52,640 Speaker 4: So that was fun. 880 00:39:53,640 --> 00:39:55,400 Speaker 3: You know, he's a lot of my favorite rose and 881 00:39:55,480 --> 00:39:59,279 Speaker 3: he left left that with us and in a nice maturity, so. 882 00:39:59,480 --> 00:40:00,359 Speaker 4: It was a good time. 883 00:40:00,719 --> 00:40:01,719 Speaker 2: Oh that's so cool. 884 00:40:01,840 --> 00:40:03,360 Speaker 3: So yeah, I've got all these food memories, you know, 885 00:40:03,400 --> 00:40:05,000 Speaker 3: and that's what food's about, right, and. 886 00:40:05,040 --> 00:40:07,640 Speaker 2: So totally yeah, it's insane. 887 00:40:07,920 --> 00:40:10,759 Speaker 1: So I asked kind of like earlier, like faith place 888 00:40:10,840 --> 00:40:13,160 Speaker 1: you've been as well, but like I just feel like 889 00:40:14,320 --> 00:40:16,120 Speaker 1: with you, and this is the feeling I get is 890 00:40:16,200 --> 00:40:17,440 Speaker 1: like sky's the limit. 891 00:40:17,280 --> 00:40:18,920 Speaker 2: And I kind of want to know like. 892 00:40:20,400 --> 00:40:24,160 Speaker 1: Where you're like forget the travel and food for a second, 893 00:40:24,280 --> 00:40:27,200 Speaker 1: Like this is more value systems now, Like where does 894 00:40:27,280 --> 00:40:28,839 Speaker 1: that drive and passion come from? 895 00:40:29,480 --> 00:40:32,799 Speaker 2: Like what is it? Like, where does that spark come from? 896 00:40:35,800 --> 00:40:39,520 Speaker 3: It comes from my parents always supporting me when I 897 00:40:39,840 --> 00:40:41,880 Speaker 3: was I want to go skydiving and I was eleven, 898 00:40:41,960 --> 00:40:44,120 Speaker 3: so like sure, you know really the mom came up 899 00:40:44,160 --> 00:40:46,120 Speaker 3: in the plane and let me jump out out of 900 00:40:46,160 --> 00:40:49,160 Speaker 3: it obviously as tandem, but I was like, cool, where 901 00:40:49,200 --> 00:40:51,040 Speaker 3: we go so I was eleven. I think that was 902 00:40:51,080 --> 00:40:55,120 Speaker 3: a bit of a you know, confidence boosting from me, 903 00:40:55,360 --> 00:40:57,279 Speaker 3: but also I think they really wanted me to start, 904 00:40:57,360 --> 00:40:59,480 Speaker 3: you know, just pushing the limits a little bit and 905 00:41:00,080 --> 00:41:02,640 Speaker 3: always interested in traveling and you know, like giving something 906 00:41:02,719 --> 00:41:04,760 Speaker 3: ago and Mom and dad had always been so supportive 907 00:41:04,800 --> 00:41:07,040 Speaker 3: of that, and I think, you know, just having that 908 00:41:07,600 --> 00:41:11,040 Speaker 3: amazing family network behind us was what that was always about. 909 00:41:11,120 --> 00:41:13,040 Speaker 3: And my parents just making sure that, you know, we 910 00:41:13,200 --> 00:41:18,400 Speaker 3: had access to kind of anything within the means, and 911 00:41:18,520 --> 00:41:20,759 Speaker 3: that's just how you know, and giving everything a go 912 00:41:21,080 --> 00:41:23,080 Speaker 3: and opening you know what is that? Like I want 913 00:41:23,080 --> 00:41:24,839 Speaker 3: to go and explore that, and that's what we are. 914 00:41:24,920 --> 00:41:25,920 Speaker 4: We're explorers, you know. 915 00:41:26,000 --> 00:41:27,600 Speaker 3: Yeah, I don't want to talk about traveling about that 916 00:41:27,760 --> 00:41:29,879 Speaker 3: just kind of comes back to that for me, same 917 00:41:29,880 --> 00:41:32,759 Speaker 3: as food, Like I'll give that a go and that's how. 918 00:41:32,640 --> 00:41:36,120 Speaker 1: It always Even though that's amazing, Yeah, that was pretty crazy. 919 00:41:36,400 --> 00:41:39,319 Speaker 2: So you're like an adventure junkie kind of thing too. 920 00:41:39,480 --> 00:41:40,360 Speaker 3: Love you. Yeah, I love that. 921 00:41:40,600 --> 00:41:42,920 Speaker 4: That's a great determin ever thought of it that way, 922 00:41:43,040 --> 00:41:44,120 Speaker 4: but I think you are. 923 00:41:45,080 --> 00:41:47,600 Speaker 1: Even the other night when Andy brought over a friend 924 00:41:47,680 --> 00:41:49,520 Speaker 1: of Panny and we were talking about. 925 00:41:49,360 --> 00:41:51,080 Speaker 2: Where to plant it, and you're like, why are we 926 00:41:51,120 --> 00:41:54,600 Speaker 2: going to hike and find this mountain? And would just 927 00:41:54,680 --> 00:41:56,279 Speaker 2: put it in the like and that could be our 928 00:41:56,360 --> 00:42:00,799 Speaker 2: friend on how high can the mountain? And Matt and. 929 00:42:00,760 --> 00:42:02,759 Speaker 1: Addie were looking at each other like okay, and I 930 00:42:02,880 --> 00:42:04,759 Speaker 1: was like, yeah, I'd be up for that, but I 931 00:42:04,880 --> 00:42:07,000 Speaker 1: think I'm an adventure like, yes you are. 932 00:42:07,560 --> 00:42:10,080 Speaker 2: I also skydive, but not at eleven. I got the 933 00:42:10,120 --> 00:42:13,680 Speaker 2: courage at like thirty. Yeah, have you done it more 934 00:42:13,719 --> 00:42:14,080 Speaker 2: than once? 935 00:42:14,320 --> 00:42:14,360 Speaker 1: No? 936 00:42:14,640 --> 00:42:15,000 Speaker 3: Just once? 937 00:42:15,400 --> 00:42:16,000 Speaker 2: Oh wow? 938 00:42:17,400 --> 00:42:18,000 Speaker 3: Oh I love it. 939 00:42:18,000 --> 00:42:19,600 Speaker 2: I kind of watch more Avengees of the Year. 940 00:42:20,040 --> 00:42:23,239 Speaker 1: My final question for you is, like to any like 941 00:42:23,560 --> 00:42:27,239 Speaker 1: young aspiring chef for someone that's like I would love 942 00:42:27,320 --> 00:42:30,279 Speaker 1: to have my own space on my own cafe, or 943 00:42:30,680 --> 00:42:33,200 Speaker 1: but it's really scared to kind of like jump, what 944 00:42:33,280 --> 00:42:34,200 Speaker 1: would your advice be. 945 00:42:34,800 --> 00:42:38,080 Speaker 3: I think always having some sort of if not a 946 00:42:38,200 --> 00:42:41,239 Speaker 3: mentor or just a big brother chefs around that you 947 00:42:41,280 --> 00:42:42,880 Speaker 3: know that you trust and believe in that. I've always 948 00:42:42,920 --> 00:42:45,640 Speaker 3: had that to help boost me up. I've had a 949 00:42:45,680 --> 00:42:49,759 Speaker 3: few self confidence issues. Not going down that traditional chef 950 00:42:50,000 --> 00:42:53,040 Speaker 3: apprenticeship route and doing it another way has It's been 951 00:42:53,080 --> 00:42:56,960 Speaker 3: really challenging on me with certain decisions. But I've always 952 00:42:57,040 --> 00:42:59,040 Speaker 3: been that guy that's given it a go, and just 953 00:42:59,280 --> 00:43:01,920 Speaker 3: give it a go, but you know, always seek advice 954 00:43:02,080 --> 00:43:05,480 Speaker 3: if you you know, in that younger space and and 955 00:43:05,719 --> 00:43:10,160 Speaker 3: just learning from others, but trusting in yourself. I love that. 956 00:43:10,239 --> 00:43:12,680 Speaker 2: I love that idea of like finding a mentor too. 957 00:43:13,000 --> 00:43:16,279 Speaker 1: Like I think it can be really daunting when you've 958 00:43:16,320 --> 00:43:18,760 Speaker 1: got a dream and you're like, oh, but it sounds 959 00:43:18,800 --> 00:43:20,879 Speaker 1: like your parents are really cool and being like, yeah, 960 00:43:21,640 --> 00:43:24,680 Speaker 1: go after it. Like how lucky to have grown. 961 00:43:24,520 --> 00:43:26,760 Speaker 4: Up like that as well, so fortunate. 962 00:43:27,920 --> 00:43:29,880 Speaker 3: Being a twin as well, and having my sister you know, 963 00:43:29,960 --> 00:43:32,160 Speaker 3: she's she's been in my corner and my older sister 964 00:43:33,160 --> 00:43:35,040 Speaker 3: who is a big traveler as well, just like, you know, 965 00:43:35,160 --> 00:43:35,560 Speaker 3: go for it. 966 00:43:35,840 --> 00:43:38,560 Speaker 2: And I think having people in your corner is. 967 00:43:38,600 --> 00:43:40,319 Speaker 4: Key, always always key. 968 00:43:40,600 --> 00:43:43,920 Speaker 3: Yeah, especially taking the leap drink, you know, pandemic talk 969 00:43:43,960 --> 00:43:45,880 Speaker 3: about it again, but to take you know, go and 970 00:43:45,920 --> 00:43:48,200 Speaker 3: buy buy this business. Is it going to be busy? 971 00:43:48,280 --> 00:43:50,239 Speaker 3: Are we going to actually make any money? You know, like, 972 00:43:50,480 --> 00:43:52,359 Speaker 3: let's just do it. And you know, having my sister 973 00:43:52,480 --> 00:43:55,120 Speaker 3: and my mom and dad are super just so and 974 00:43:55,280 --> 00:43:57,160 Speaker 3: now that are so proud. It's just you know, because 975 00:43:57,160 --> 00:43:59,200 Speaker 3: it's so busy and have you, they. 976 00:43:59,080 --> 00:44:01,040 Speaker 2: Wouldn't have your parents been able to be here, like. 977 00:44:02,000 --> 00:44:05,800 Speaker 3: Been locked out unfortunately, just being that transitasment bubble got axed. 978 00:44:06,320 --> 00:44:08,480 Speaker 3: But they'll be here as soon as possible, hopefully for 979 00:44:08,560 --> 00:44:12,480 Speaker 3: about six months. They're planning to do their touring the travelers, 980 00:44:12,520 --> 00:44:13,600 Speaker 3: like we're a traveling family. 981 00:44:13,760 --> 00:44:14,880 Speaker 4: So there we go. 982 00:44:15,280 --> 00:44:15,919 Speaker 2: Oh so cool. 983 00:44:16,320 --> 00:44:19,319 Speaker 1: You said to me yesterday, I just want to look 984 00:44:19,400 --> 00:44:23,600 Speaker 1: after people, and I think that's a pretty special. It's 985 00:44:23,680 --> 00:44:27,200 Speaker 1: kind of like I feel like it's like you're not Mantra. 986 00:44:27,000 --> 00:44:30,399 Speaker 2: But it's kind of like your jam and I love 987 00:44:30,480 --> 00:44:37,759 Speaker 2: that about your Sam Campbell. Thank you so so much. 988 00:44:38,480 --> 00:44:42,520 Speaker 2: Thank You're wonderful, and thank you for jumping on the pod. 989 00:44:42,880 --> 00:44:43,440 Speaker 3: Not a problem. 990 00:44:43,520 --> 00:44:43,759 Speaker 4: Thank you. 991 00:44:46,120 --> 00:44:51,720 Speaker 1: That's a wrap on another episode of Fearlessly Failing. As always, 992 00:44:51,920 --> 00:44:55,239 Speaker 1: thank you to our guests, and let's continue the conversation 993 00:44:55,440 --> 00:45:00,920 Speaker 1: on Instagram. I'm at Gamo Lola Berry. This hotty my 994 00:45:01,000 --> 00:45:05,799 Speaker 1: word for podcast is available on all streaming platforms. I'd 995 00:45:05,840 --> 00:45:08,880 Speaker 1: love it if you could subscribe, rape and comment, and 996 00:45:09,000 --> 00:45:10,719 Speaker 1: of course spread the love.