Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

and I'm your co host, Darren bresnitz. Part of why we started the show was to offer an unofficial mentorship for anyone who's interested in learning about all aspects of food and video, whether that's TV, social media online, or just something you want to do for fun.

Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

It's something that has driven us professionally and personally, for so many years. What excites me the most about this show is that we're going to sit down with some of the industry leaders to hear how they made it and what drew them into this industry.

With 20 years in the culinary production game ourselves. We're hoping we can give through these conversations an insider's view into personal stories from the field, as well as an in depth behind the scenes look into some of the most popular food programming. In today's evolving culinary media landscape.

We'll be covering everything from how to style your food, to how to license IP, to developing your own ideas, and some tips from the masters of how to host your own show.

Yeah, it's a little bit of conversation, how to and how do you do the things that you do in color media, which I'm so excited about? I love so many of the guests that are coming on this season. We have talent from Food Network from Vice media eater refinery 29,

we've met some of the best people in the world both in front of and behind the camera. And we're bringing them all together to share their stories, their delicious adventure and their unique journey into this crazy world.

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program is brought to you by Heritage Foods USA, the nation's largest distributor of heritage breed pigs and turkeys. For more information visit heritage foods usa.com

You're listening to heritage radio network. We're a member supported food Radio Network broadcasting over 35 weekly shows live from Bushwick, Brooklyn, join our hosts as they lead you through the world of craft brewing behind the scenes of the restaurant industry inside the battle over school food and beyond. Find us at Heritage Radio network.org.

This is Dave Arnold, your host of cooking issues coming to you alive on the heritage Radio Network every Tuesday from roughly 12 to roughly 1245 from Roberta's pizzeria in Bushwick. Brooklyn. joined as usual with Anastasia the hammer Lopez, how're you doing? Good. Yeah. Got Dave in the booth. How you doing Dave? Oh, so good. So I was, by the way, calling your questions, hopefully cooking, cooking related ish.

Dave, you got to talk to the microphone. Yeah.

Well, usually you tell me I gotta get back from the microphone because I'm screaming too much you get in too much of a reason. I never

tell you that.

By the way, oh, by the way, by the way, like, did you have King Kong into this freaking studio? Dave's like the shock mount on your microphones broken and your normal chair? Also broken? I mean, you're one of the repeat offenders who is grabbing and twisting the things. Maybe it's because the microphone is pointed in the right directions. You I'm just saying it's because the microphones never pointed in the right direction ever. It's like I feel like I said this before I feel like let me except for the fact that like he was awesome and like an icon and he's dead. Otherwise Lemmy and I are the same. We're talking into a microphone that's pointed in a crazy ass direction. You Motorhead van de he made it work though. Let me Oh man. Come on. We are the road crew. That's a great song. Right? Is that your favorite motor? What's your favorite Motorhead song?

I couldn't even name them. Motorhead is one of those bands where it's like you know, you know their music, but it all just sort of flows together.

We're the road crew is definitely my favorite, especially when he's like another tube of super glue. He's I mean, like, Come on. Let me it's good to begin wish Dave before the show wasn't sure whether one of the lyrics I was quoting was Dead Milkmen or Wesley Willis. I was like it's fair. It was like Wesley Willis. Come on, man. Do you know I saw first of all the Stasi probably doesn't even know who the dead milkman are. Do you know who they are? You familiar with the song punk rock girl? No. Are you familiar with the song bitching Kamara? No, which is Camaro but pronounced Kumar? If bedsheet bitumen is not anti family, it's pitching It's not it's not using its like bitching like us anti female though it's not pitching pitching is awesome. I don't even know whether it has anything to do with the B word. Pitching. It's like, you know, is that really having even anything to do with? Like, is that even related to the to the D word? Anyway? So anyways, point being is that dead milkman was one of a series of Are you familiar with guys familiar with gangrene? No. The disease? No. Do you guys know nothing about late 80s like comedy hardcore?

No. No, my bag.

Anyway, so gangrene was the Boston comedy hardcore group, right? They had such sauces hit him already. They had such songs as alcohol. And they got famous because they won a huge battle of the bands in Boston doing a hardcore version of hush hush voices carry pretty strong anyway. They're they're like kind of best album title ever was older Budweiser. Ha ha ha get it anyway. Hey, come on, man. It was the 80s and then, but then milkman were like down Philly way. And they had pitching Camaro and they had punk rock roll was their big radio hit and the album that I you know, that came out when I was listening was Beelzebub. And I saw them in concert. And Rodney anonymous, their lead singer. I used to have you know, this miniature accordions, Dave

those miniature recording I mean, I can Yeah, concert team July's miniature record. So you

think of a normal conflict concertina as being that like either like hexagonal or octagonal shape thing you don't talk about. But a miniature accordion is like a concertina shaped like a full size accordion. Right. Okay. I don't know why I follow. I had one right. And I played it in a band in high school to get that on the boardwalk or something. I stole it from my friend. Ted, who actually is a professional musician now. Anyway, so point is they is he signed my accordion like at the concert and he signed it. Thanks for saving my life in Nam. That was how he signed No, no come on, like the miniature accordion in college like they go well together. But they don't never ends. Well, the same way that like my moose call never made it out of college that

like you have a few drinks and then it comes out at a party and everybody hates it.

No, it just gets stolen. You have like the first two things were accurate. You have a few drinks. You have a party and then like the next morning, there's no more mousse call. There's no more miniature accordion. You know what I mean? It's right right there. Those things just kind of ticket item. They have app they evaporate. Like like like water. You know what I mean? Like they just gone you can't hold on to it. Certainly the worst was I had a party and this is way after college and my my navy flight helmet with the gold blast shield, which I used to wear on stage or like at parties. evaporated. I don't know where it is. I love that thing. That thing's amazing. You know what I mean? If you've never been on stage and had your lead singer, beat you relentlessly on your flight helmet with the gold shield down while you're you know, that's that's life right there. That's how it's supposed to be.

So what was your band?

In were in in? In college that time? Yeah. With the helmet on? I was in a band called bluedot. bluedot. With my Papa. Yes. Yeah. Like Popeye in the band before that was drastic. yellow plastic. Yeah. It's cool. Yeah, bass, bass getting ready to roll. I wasn't playing the miniature recording. At that point. I was never good at the miniature recording. They gave me that just so that I would have something to play. I was that guy in the band that didn't know how to play anything in high school.

Went to Stanford was so great at Stanford, why everything accordions, anyone into their band, and I

wasn't in the band at college. I had a band in college. Oh,

but I feel like you could have had both and be well, this

this guy the the like the other like, like well known bass player that was around my age in college. He he was in the college band. Like he was in the department and the music department moniker the fact that he was a real musician. And like, it's a long time ago. So he says he stole an upright bass from from Yale. And I was like, Damn, that was sweet. He used to play and he was a really good player. And so he used to play both upright and you know, and electric. And I was super jealous. And he was like, he didn't talk about this. He's like, No one uses the upgrade Dave. I'm not stealing it because it's like it's dying where it is. It's just it's it's dying. And so I was like, You know what, fair,

right? They're fixated on out there and teach you that one white Christmas light bulb.

Yeah, it's not even Christmas anymore. I know. Oh, my God. Check this out people to change the light bulb. They're trying to turn off the circuit, because they're I guess they're worried about getting electrocuted changing a light bulb. Dave do you turn off electricity and change?

The thing? No. So this place is falling. All right.

First of all, that's not the case. It's a light bulb. Mr.

Robert is in general,

like these people are our

hosts. What about rivers is falling apart

as people are our hosts and our friends and you sitting here, Mr. By the way, people for those of you that don't know this dossier this is what it's like to work with Anastasia on a constant basis is that she will just burn you down. If you do a kindness to her or help her in or befriend her in any way. She will just sit there and burn you down like an incense stick heritage is

doing us a favor. Yeah, but heritage and Roberta's

they'd be like, they'd be like siblings. Yeah, we're like that. Really? Yeah, we're like that. Yeah, come on. Jesus.

You're gonna get the orange one. I bet you she won't.

Alright, so calling your questions cooking related or otherwise to 718-497-2128 That's 71849721284 do that any cooking related anecdotes, Anastasia. Dave, any cooking related anecdotes,

nothing good. Alright, so people are clear. So now's the time to knock out those emails.

I was like I need some advice. I need some advice. I need some advice. That's

crazy. You probably don't I do

you have a cooking question?

I do. I do a cooking issue. This is a major cooking issue. So for those of you that have listened to the recent episodes, my building has no gas and has had no gas for four or five months at least right?

At least give you like mortgage money they don't

give you squat they get you know what they give you a one a certificate for one pizza by the way at a place whose pizza my children hate. Right and then

that's an odd consolation. Yeah, gift certificate transplants a place Yeah.

And and get this get this by the way. Here's a cooking piece of a cooking advice for you. They give you a hot plate, right but a dual burner hot plate. Now listen, people perhaps Perhaps you think that a dual burner hot plate is better than a single burner. Hot plate. Dave You got the little family feud. Strike noise?

Not not handy, sir.

Let me guess because it gets split the two when you want it all in one. Well,

in other words, like when they design the unit, they don't design it such that you could put all the power into one burner. So each burner is half as powerful as a single burner would be and you can't even boil water for pasta on it like you can't like let's say you have a family and you want to cook a whole pound of pasta. If you want to cook like butter Anastasia Have you ever like cooked just like a tiny amount of pasta? Are you a whole box lady? whole freaking box Give it to me? Yeah, whole freakin box lady

you got to why would you? Why would you leave that box just lingering

I like in other words like you couldn't cook a whole pound of pasta unless you're like doing the Cieza array or the ideas and food where it's like a minimal water you know what I mean? Like he does is like mini water you know he has way too many water thing and, and ideas and food does the soaking water thing anyways. point being that by the way ideas and food people if anyone is listening that talks to him or if they're listening. The freeze dryer that they gave us is going to be installed into the new bar once everything goes you can come you can come hang out with a hanging out with your former buddy freeze dryer the borrower I'm gonna DJ DJ spent it and and by the way, like Nastasi should we name that freeze dryer? Yeah, we're not and Anastasia does not I'm gonna get back to my thing. I think Miss dasya doesn't like that. I typically give equipment female names. No,

no, it's not female names. You just call everything out her pronoun. He uses her for every piece of equipment. The refrigerator, the welder anything?

Yeah, I guess I guess from boat talk, man. She does some boat talk. Nastasia who takes hates that? And yet, I know she never like races that and then like gives me like the he pronoun. The Stasi never. Anastasia never thinks of the stuff that she works with as a person. That's why maybe like she's never like, Oh, how's the oven feeling today? You know what I mean? Anyway, getting back to the oven, which is what I'm talking about. So they ruined the gas in my building. They gave me this crappy hot plate which I immediately pitched because I have a Breville control freak and I have another decent induction burner. By the you know IKEA is selling induction burners now for 29 bucks. 29 freakin dollars. If anyone out there has experience with the $29 IKEA induction burner, please let me know. I'm super curious to know whether an induction burner at that price point performs well please. chatroom speak up. Yeah. So anyways, so somebody had punctures the gas line, and the whole building has been out of gas for like four or five months. They come and inspect my apartment today because they're trying to get it back together and it failed. Why? Because I have a commercial oven. And even though I bought specifically a commercial oven, that was a brand that sold both commercial and residential so they could be like it's a Wolfman. It's residential oven. It's a wolf. You know, Wolf, they make residential ovens. I bought the commercial one and the guys who did the inspection caught it were like, This is a commercial oven. So now I have to get rid of it. Oh, no, they didn't even know. By the way, by the way, people, they did not even know how heavily modified this commercial oven was. Like if they had seen if they had opened the metal plate over it and seen that I put a direct bypass of the thermostat into the main oven so they can function as a pizza oven. They would have crapped their pants, you know what I mean? Like, evicted? No, they did what they did now that what they did is they said basically, you fail, they put a lock on my gas line, and I have to put in some sort of garbage oven. So then the question is people here's the question, should I actually get rid of my oven? Right? And find some sort of, like, you know, minimal acceptable threshold home oven to replace it with? No, or put this oven in the corner, throw a really dirt cheap, disgusting oven into it right now. So I pass inspection and then put the old oven back the ladder. I don't know, like, maybe there's an ice and I look I am going to do whatever my wife wants, but I want to know what the crew thinks. You think they're not going to give me good advice?

Are you like who do this falls out thing but do what your wife wants? What? Yeah, because that's our crew. They're gonna be like, oh, man, yeah, do this. But in the end, do what your wife wants.

The Stasi to say and people she's cutting you down. She's cutting you down. In the same way. She's cutting. Roberta's down. Do you cut everybody down? How does it feel? How does it Yeah, well, Mr. Garcia, now you know how it feels. So I'm always you cannot multitask. That is a lie. Anastasia is the worst multitasker in the whole world. This is like when Donald Trump asked like I multitask. This is like both of you. This is like when Donald Trump says I'm the least racist person. You know, first of all, it can't possibly be the case. He's the least racist. Is this going to be the political show? No, no, but I'm saying this has nothing to do with politics. It's just clear that like whether or not you think he's a racist, he can't possibly be the least racist person that you know, a I don't know the guy and be like, come on. I mean, like, if you include people that you know, that includes the Pope. I'm gonna close the

Pope. We've all heard the things that you said and seen the things that he's done. So yeah, it is impossible. It's impossible.

The least he said something. It's like these hyperbolic superlatives that get pulled off Anyway, point being that Mr. Shearer respects women more either. No, nobody nobody Anastasia very similarly likes to say that she has x y or skill that just aren't she has skills

I'm not good at darts

is that as he got really mad at me one day, people very, very angry, like, very violently angry at me. Because she said, she's good at darts. I'm like, You're not You're terrible at darts. I play her. I beat her handily. And she's like, see, I am good at darts. You didn't even beat me by that much. I was like, Yeah, but Anastasia. I suck at darts. And I beat you and she was so angry at me. How angry you were so angry. So angry, so angry. She does like a dark people. If any of you guys are dark sharks out there. And you want to like hustle her on the dark game? You can just meet her at the bar. What's the name of that bar again? Go there anywhere you go to the gas. Why not?

Nobody lives in that neighborhood anymore.

So you gave up I gave up on my bar that I was a regular at when I moved out of the neighborhood. When you move out of the neighborhood. You don't feel like you belong anymore. And what am I gonna hear sounds like a Springsteen song. Oh, my God. Yeah. What are you going to do go like, you know, 45 minutes to go to the bar that you used to live around the corner from be irregular that just doesn't feel the same?

Hey, so there's a call. Are you Mr. Chance to email questions?

Well, maybe it's the caller who had an email question and said that they were going to call in? Caller you're on the air. Hey, Quinn. Yeah, yeah. Okay. So we read? Well, you want to read your question, or do you want to just you want to just ask me the question, you can read it. Alright. So we had a call in it's a question and it said, I'm wondering if the cooking issues team has any advice. And this is actually one chat room, listen up. And also, I should call at some point, I have a friend who like works for the government on this, and she might have some ideas too. Anyway. Basically, I was wondering if the cooking issues team has any advice for a passionate cook with a physical disability. I can explain my situation further. But essentially, I just come up with ideas, and other people actually do the cooking. Obviously, I'm never going to be a chef. But I would love some kind of career in the food world. I hope to eventually sell some food products, but I also think I have some potential as a consultant. So how would I get in the door without the ability to get restaurant experience or go to culinary school? Currently, I document my experiments on YouTube and Instagram, but that's about it. So so why don't you give a shout out to what your what your YouTube and Instagram handles are set of people

on YouTube? You should be able to find me with my cooking with here. And on Instagram. It's a little embarrassing because it's an old handle but huge red and one three from the server. But cue dragon what? One resettle 1337.

So Instagram is at cue Dragon 1337. And your YouTube handle is cooking with Q and that's the letter Q, right? Yep. Okay, so now the Now you said you discuss it more, but so before we get into it, like what like, what are you like? Like, specifically? Like, what is it that you can and can't do in a kitchen?

And pretty much? Like, yeah, like,

what is that? I couldn't hear you. I direct people. Okay, okay. So and but like your your, your, your palate, your palate, your sense of smell. All All? All? Good. You're

good with it? Already? Excellent.

Okay, yeah. But I'm in other words, like, Okay, so that's all? And do you have any, you have any allergies or anything like that?

Was a bowling area when I'm quite lucky.

Okay. So, if you is an interest, I've never had quite this question before. But back when I was at the French Culinary Institute, you know, when they did their kitchen renovations, they remember. So I know, you say you know, you're not going to go to cooking school, and that's fine. It is going to be extremely difficult, obviously getting restaurant experience, but cooking schools might actually work with you, I don't know, if you've looked into it. Because I know that cook cooking schools have to give loans to people. And the loans are given by the federal government and cooking schools are regulated under, you know, under statutes, such that they kind of have to try to provide education to anyone that wants it. So, you know, we've met, we never had someone to my knowledge that, you know, for instance, couldn't do the knife work or anything like that, but we definitely had people who couldn't couldn't walk, who were who were there and working. So there might be something that something you know, a cooking school is willing to work out for you, if you just want to get the experience of what it's like to be in that environment, right? Or be around one of those kitchens. Or, I'm sure there are some chefs, and maybe you've already done this, you know, who would set up some sort of a non working style, where you could kind of absorb some of the environment of what goes on in one of these kitchens, which would be useful for you. If you know, as you say, someday you want to be a consultant, or, you know, maybe an owner, even of a restaurant of that type of be useful to get some just physical time in one of these places, just so you can. Because, you know, kitchens, as much as you know, they can be awesome, and they can be horrible, right? They kind of, you know, the the camaraderie of the kitchen, the feel of it, like, you know, what professional cooks are, like, in the kitchen, and it's widely varying, depending on what kitchen you're in. But, you know, it's, it's quite different. I think then you'd get from watching the TV about it when you say it's just us. Yes. So then so then comes the question. So we know, you know, the, it's not you don't feel that, you know, you are going to be you know, on the line, obviously. So, you know, what, what, what advice Well, you know, taste as much as you can do you know, can you go out to like, you know, restaurants is that a problem for you or not

a little bit and again, I'm not in a big restaurant town either. But, you know, again, I import a lot of interesting ingredients. I mean, I like football, that's sort of my version of a match for the moments

right now if you if you can, you know, like if you know if you have the ability to take a trip to you know, one of the you know, larger towns or you know, and go you know, to some of these restaurants by the way I know it's a you know, it can be a huge hardship to do that like, because it's expensive like no matter what like even if you even if there were no kind of barriers putting your way at all it can be expensive so it can be a hardship but the advantage and you know and maybe you know maybe I don't know your I don't know your your your economic position in life or you know, but as the kind of thing if you if there was a problem this is something I guarantee you could probably get like a go GoFundMe to go do because there's really not mean tasting, cooking, experimenting, watching. These are all like super, super, super important. but you can learn so much having somebody else's food. Right? There's there's, I've always kind of marveled that certain groups of American cooks, for instance, hamburger joints, pizza, joints, places like that these kinds of people tend to not go and taste other people's stuff, because they're like, I make the best hamburger, why would I go taste this person's hamburger? You know what I mean? Whereas in the chef world, normal chef world, you know, the people that I know, it's the exact opposite, you know, I, you know, I fall off the grid, sometimes, because I don't go out and eat enough, you need to go taste other people's stuff, because looking at it isn't the same thing as actually seeing what somebody does even just on the plate, even if you're not in their kitchen. And so, you know, the advice of Geoffrey Stein garden, who was kind of one of my, you know, early, you know, models in terms of like, you know, his palate and his brain, right. And if, you know, if people if they haven't read that the man who ate everything is still a classic book, you know, go go read it. But, you know, his advice to people was always go more places, eat more stuff, and only through eating a bunch of other people's food, can you actually gain knowledge. And so the story that I've told here a bunch of times is that I thought I knew about this was decades ago, this is like, you know, 20 years ago, I thought I knew about, you know, espresso, this is back when, you know, nobody knew anything about espresso. So I thought I knew everything about espresso until I went to Seattle, which at that time was the only place in America that did a good job at espresso, you know, that. Basically, by and large. And it blew my mind, I was like, oh, there's all this stuff that I don't that I don't know. And just experiencing what someone else can do, that you that you didn't even know about, is a mind bending thing and helps you grow quickly and immense immensely in terms of what you can do. So if you can somehow arrange your life to get out to these places to go eat at places that you admire from afar, who's whose work you think is something that you'd like to emulate? I think that's the first real step because that's the pallet building step. And also the mind building step on seeing how, how people do things that I think takes almost everyone to the next level. Whenever I noticed Das, he gets really mad when people like come up, and you know, ask how to how to do X, Y, or Z when they haven't actually just tried to do it. Right. So as is not your that's your biggest, that's your biggest P. Right? And so I think, you know, in this, I mean, it's obviously more of a challenge, but I would try to organize my life such that I could go out and do those things now. Then you have Okay, well, what's my end game? Like? Are you do you like to write?

Oh, yeah, I'm a writer, I can't remember anything. I'm pretty good writer, actually. But I guess my only question would be, does there exist? Any, like, consulting service that doesn't work remotely? Like is that even orange if things are all consulting people in the restaurant?

So the thing about consulting is, I mean, look, there, there's as many different kinds of consultants as there are people because the when you doing consulting work, it's just a matter of convincing the person who's going to write a check that you're worth the money, right. But in the food and bar world, typically, you know, they like, there are many different kinds of consulting. So you know, I've been called for consulting, where someone's like, we're going to build a new piece of equipment. We want you to come in and just sit down and talk to us about what you'd like to see in equipment, right. Why? Because I have a niche for knowing how cooking equipment works. And so they'll come in. Now, do I make a living off that? No. Could I maybe I don't know. If we want it if we want to do that full time. Could we do

that? It's not always secure. It's it's super hard.

Yeah. Now, chefs, right? chefs do usually build their consulting career on, I opened these three restaurants, I ran it, it was a pain in the butt because it is and now I just want to do some consulting work. Those folks can make some time some decent coin because what they're doing is they're going into a failing restaurant or into a new restaurant. They're building the program and then they're getting out. But you know, those people a usually have that like kind of chunk of experience behind it. Because when you're consulting, they're paying you for a chunk of experience. They're either paying you for one a skill that you have that nobody else has, which is usually built off of some experience that you've put under your belt so that you have it and other people don't That's why theoretically You're worth the money to them. So from a chef's standpoint, it's very rare that someone's going to get a consulting job just for like writing a recipe, right? Because, you know, most people with consulting money, want someone who can set up a program, figure ordering, do hiring, make sure that the and then come back on a regular basis and make sure that the cooks are performing adequately that X, Y and Z is happening, least for the consulting jobs that I normally see. Right. But the great thing about the food world is if in, you know, 19, you know, in the year 2000, or 2001 2002, when I started getting interested in trying to be in the food world, right, I didn't want to be a chef. Now, that's not what I wanted to be. But I loved the food world, I wanted to be in food. And so the thing was, I had to find a niche, right. So I thought the niche was going to be the Museum of food and drink. I was like, This is what I'm going to do. But then I realized that look, there's no I have no clout in the food world. Why would someone help me start the food museum. So you know, luckily, my, my sister in law was just getting started in the food world right around that time, she now owns the Food Network magazine. I was able to meet people like Jeffrey Stein garden, I eventually came to the, you know, attention of Michael Badbury, who ran food and wine. And, you know, he introduced me to Harold McGee. You know, I started building up experience, you know, in writing and in knowledge that then got me hired to the French culinary, where I built a niche in kind of new techniques and technologies based on my friendship that I had built up with Wiley do frame where I was working at WD 50. Not working out, but you know, getting stuff for Wiley, WD 50. And working on those kinds of problems. So I found a niche that allowed me to work in the food world without being a chef, right? Because why would anyone hire me to be a chef? Or why would anyone hire me to do a TV show when there was already people who were doing TV shows that had proven track records. So you need to find, what I would recommend is you need to find a niche that's either not currently populated and build the niche yourself. Or, like find someplace that already exists, where you can build up the experience that makes your that makes you valuable to someone who is going to write check, right, so my main skill was, I cooked a lot. I knew I knew a lot and I just read an intense amount and absorbed an intense amount of information at a time when information was harder to get and I was able to get equipment and fix equipment better than other people because I am basically treat myself like a piece of equipment, not like a human being right Anastasia. I'm like a distance yet that hasn't decided whether I'm more animal or more cyborg, but you know that it's anyway,

I'm I'm working on cyborg cyborg.

Yeah. So but so the thing is, is like, what you have to find is you have to find out that you have to find some niche. So niches that already exist that aren't I would look first at niches that already exist that aren't working in the kitchen on the line. Right? So

what are you in? What city are you in?

I'm on Vancouver Island in Canada.

Oh, you have great food over there. There's there's so much good food in Vancouver. Oh, you're in a great place. Oh, is that not Vancouver? No. So basically you live in was Vancouver Island, just like all they have is oysters and nothing else is just oyster after oyster after release.

There's like a bunch of town behind me and like, molten

right? Do they grow oysters? Where you are? Are you like how big is Vancouver Island? It's big. So you're not actually near the water then?

I mean, yeah, we are you willing to grow voice here?

No. All right, because I thought when I think of the Pacific Northwest up in Vancouver, I'm like oysters. They grow oysters. Right? And they have like good sushi restaurants. But okay. I've never been, I guess to Vancouver Island. I have been to Vancouver a lot of great restaurants there. Yeah, so the so anyway, so like, one of the big niches is writing. So a lot of people will go to cooking school and get some experience and then they'll start writing. Right. Another thing is, you know, if you are interested in in equipment, or you know, I don't know like what like what you need, maybe your niche is accessibility. I don't know, you know, maybe there's some niche something that you have, that nobody else has, that makes your skills and your ideas worth money. That's the thing you have to kind of hone in on. And it's it's like so personal. You know, that's why people ask me, how do you get into cooking and technology unlike Well, it was easier back when I was doing it because there weren't a lot of people doing it. So you get to build your own your own niche, but it's very hard to see forward into what the future niches are going to be you know

Yeah, and also, I am going to start offering people my knowledge or freebie.

Yeah, that's always a good way if you can build up a following followings are worth money, right? So like it like if you look at it, so ideas and food those guys, and Alex Anakee, right? They had a, you know, they had a restaurant, right? But it's very small. And by the way I don't like again, I don't know your your economics. So if you get really into it, it is possible for you to start a restaurant, it's just going to cost you a lot of money, right? A lot. But you could theoretically and that's an instant way to get credibility in the restaurant world is to run a restaurant that works, I'm not going to recommend to you that you do that. Because it can be an incredible heartache. And I would definitely if I were you, if you're even thinking of doing it, you need to go like find online chef who's simpatico with you who will let you at least just like hanging out in the kitchen for a while with them to figure out kind of what's the deal there. And what's going on, read up on margins, read up on staffing, read up on ordering food on how this thing works. Because the actual nuts and bolts of being in a restaurant are like, you know, not necessarily fun now.

You have a bit of a cheat code. And my brother went to culinary

school. Okay, yeah, but still, you're going so so here's the thing, let's say you and your brother, we're going to open a place. That's like instant credibility. So Alex and Jackie, they opened up a place. I think in Colorado, I think somewhere right, there was very small, very high end, they did their niche thing. They had a, you know, a blog that became very well known, but they they were kind of new techniques and technologies, when very, very, very few people were doing it. And they built up a following. And that following, they now I think have they have a donut shop, they open things occasionally that are to the public, but they actually do make a good living off of being consultants and, you know, putting out their knowledge and ideas. And you know, they've managed to make a good life of it. They're well regarded. And you know, and they do their things. They're a model, I would actually, you know, if you would contact them if I were you? Yeah, so the point being that yes, if you if you build a following the way they build a following that following is, is is monetizable the mistake people make, I think, is that you can do everything for fun, kind of without a plan, and then all of a sudden, you'll have money. And that doesn't happen. I think you have to do everything with a mind to, you know, yeah, I'm doing this for free now. But is there a way? Is there someone eventually who will pay me money for it? And that's the you know, that's the thing that I think a lot. That's the part of the puzzle that a lot of people just kind of pray that that puzzle piece is going to fall in. And it turns out, no one will pay you money unless they have a reason to pay you money. Right? So

you think that little projectors are born for the purpose? And not like a full?

I don't know, like, like the, like, look, a lot of chefs, if you go to like a chef, someone who's been working for you know, you know, 10 years, 12 years, and they just opened their own restaurant and they were working on a line, they have less than charitable things to say about people who only run pop ups. That's just been my experience. I don't I think that everything has its has its own challenges, right. And chefs are very friendly. Like in front of you. They can be a snarky group when they when they sneak off by themselves and have a few beers and embraced us. Yes. Yeah. You know, it's kind of a code no chef ever says anything negative about another cook in public, but it can be difficult, like most, most chefs only respect huge amounts of work and they hate anyone that tries to get ahead with you know, without putting those huge amounts of work in and they definitely don't see a pop up as the same as a full size running permanent restaurant true or false. anastasius true, but your case might be different. Right? I mean, everybody is different. If you can sell yourself to the to the if you even care about selling yourself to the chef we're like you know, me, who cares? Really? I mean like the question is, is can you sell what can you sell yourself to someone who's going to write a check because he was not going to write the check to Chef the chef not going to write you a check? So it's like you know it's hard for me to kind of say what the right answer is here. What do you think so?

We got to do it take a quick break. Well then think about

why don't we do this? Why don't like we gave out your the you are cooking with Q and Dragon Q one three. That's it. YouTube, and Q Dragon 1337. Instagram. Why don't we do this? Why don't you? Well, we'll come well, we'll come on. Well, we know about this. Why don't we let the chat room look at this and mull over for a week. Maybe some people have some suggestions and we can revisit it next week. Just some good people. Yeah, sure. All right, cool. All right. Thanks, Quinn and we'll talk to you soon. All right, we'll take a break be back with more cooking issues.

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All right, I'm gonna get in huge trouble for this. I'm gonna get in huge trouble Dave for this, but when someone busts out that accent and says they can trace their heritage back over 100 years. I'm like, What is this a white supremacist freakin Komori.

Come on, man. We're

trying to combat that perception here. Heritage does not have anything to do with that BS.

It's not like Eugen not I mean, like America. I mean, sounds like some sort of eugenics thing. You know, some sort of like, you know, I can trace my bloodline back 100 years? No,

we're just talking about tasty. Pigs and turkeys.

That's how it all starts. Dave. That's how it all starts. Starts with well, you know, it's not

that it's just a game for the pigs.

You can just feel more comfortable about like, white people felt that I'm a racist. I just feel more comfortable around white people. He