A Culinary Observation

Starting back in July 2021, Luis and I had a quick conversation about leader ship which set off many questions which I wanted to hear what others thought, Since then Luis has gone on to do so much more but I wanted to keep that time and point of view as the start. In August 2021 John and I began the the same line of questions, over two hours we got thru questions 1-5 which lead to another recording in February 2022. We recorded for another two hours to get thru the last few questions. In March 2022 Andrew and I went thru all the questions with some really awesome updates on his life. With the end of my current sport season coming to an end, It presented the opportunity to put it all together and make an episode with three points of view that all seem to have a recurring theme but great versions of what we think a good leader could be, how to motivate our staff and how we keep motivated to keep going.Lets this be the start of a much bigger project ahead for me. 

A quick conversation with Andrew Rodriguez, from the birth of his new son to what he's currently working on. Just an amazing person.

With the continuing crisis in the world my and others heritage are on the line. Who we are and where we come from can become an internal struggle with many questions and many new truths that reveal themselves.Not a very long one, but a fairly important topic that will need to be further observed.

Typically my lunch on days off are at fast food or local restaurants that I have been wanting for some time. When my job is busy I don't really have the chance to get, say, a McDonald's Breakfast or a Wendy's Lunch. All the stuff that I would never want to eat on a daily basis, I do on my days off as a minor reward to myself; some how I question why it feels so wrong to do. Much of my young history revolves around quick meal restaurants and then as I got older, local sit down restaurants to enjoying some of the best sit down restaurants around the country. Memories that begin to remind me of my past adventures.But there is a dark past of mine and just dark history around fast food, that is where it gets real.

Episode one was tough to record, It's been sometime and my chops are weak. After several attempts I decided to reflect on some moments in my career and the movies that take me back every time I watch them. Often when I work on food at home I put on A cooks tour, Noma Movies, Chef, or Big Night. They get me in the mood to do better or my best at times. Like music can take you back to times in your life, these movies do it to me in a certain way. Almost like an addiction at times. 

Hopefully this new season will bring great new content for all to enjoy. This episode just lays out what I want to share and hopefully what will soon be. Welcome for the first time or for the 20+ time, to, A Culinary Observation with me, Marco Gutierrez.

Self evaluations are a good way to realize what could have been and what can be looking into the near future. Also a wonderful song by a young musician with a very experienced sound. Vinnie Vellocet was working with me the final last work days of our season in Portland Oregon. He gave me his SoundCloud user name and I instantly fell in love with his Music. With his permission, he allowed me to share one of my favorite songs off his SoundCloud as the closer for this season. Please check out his music, link down below and on my website. Thank YOU, for listening in and checking out this Podcast. See you soon.Vinnie Vellocethttps://soundcloud.com/vinnie_vellocet

The greatest experiences that came from my time at Texas A&M was not so much from the cooking aspect but from all the wonderful people i got to meet. Theo was part of the home town crew at Texas A&M, and was a true inspiration. While I was really beginning to gain my stride in the company learning from every one person was crucial to my success. Theo is a genuine artist in cooking and beyond with a wonderful family to support him he is, like I mentioned, a true inspiration.

From when I met Shelby Britton, the relationship that we were able to form was such an amazing experience. Though our time was short together it was journey with someone I'd do it all over again.

Stories on the dish washers role in the kitchen that is sometimes a true journey from the bottom up or just a job to pay the bills. Either way the heart of the kitchen lies deep in the pit.

Long ago there was a young street graffiti artist that came to Los Angles from Oceanside California. Unknowing that one day he would grow and work so hard in the Culinary industry, he lived thru the hard truths and glorious victories that cooking professionally would bring. With time in the food truck scene and years in Fine Dining this kid is now cooking for himself and others who think and cook like him... No boundaries and No rules. Andrews catering project Murdered Out can be found on instagram at the profile _murderedxout _ 

With a few years of experience in the culinary industry, I tried my hand at being free helpful advice to anyone who would need it. Between working random nights in different restaurants it was was very inserting. Just a quick observation.

Back in time in Texas, Tom and I found ourselves at some intense personal crossroads. The impact of our time together is spread out thru this conversation. From where the start is to the future of our industry, Tom and I had a very wonderful conversation.

Working over the past few years with Jordan was the best experience i've had in sports and entertainment. He's honest, funny, real and skilled. At times a bit abrasive but he brings real life to any kitchen and any moment in life. We've always had fun cooking but to sit and talk with him was and is a real pleasure.

Long ago I met a young Anthony M. in elementary school and thru a friend of a friend we became friends. As time went on we went thru a lot together and eventually had the opportunity to work together at a few cooking gigs. We both continue to have the same interest in music, culture and food. It was my pleasure to get together over the phone and chat about what we've experienced together and apart. From restaurants to food trucks, we have a lot to reflect about.

My laptop took a dump so I had to go back to my oldest laptop to see if its possible to still produce a show until my new computer arrives in a freaking month. Stories about my days after work on my time off The work clock. 

John and I have worked together at many properties around the country and it's always a pleasure to have a conversation. Even if they tend to run super long, which they always do. A good friend from North Carolina and long tine chef in the industry.

What now seems like long ago, a co worker of mine gave me the opportunity to help him learn more about cooking in the sports and entertainment field. Little did I know that he really gave me a good, solid and fun friendship to be apart of in a state I knew very little about. We had some awesome adventures and took time from each others lives to learn, see and experience new things. Please enjoy our rant about cooking and the joy of cooking on a solid team.

So crazy to finally speak with someone, Salina and I worked together at Texas A&M and since we last she each other a lot has developed. Check out https://www.abra-ca.com also listed in the links on the homepage. Welcome to Season 2.

HEY!!! Welcome back, Season 2, a quick intro to the next season... with Guests!! 

As we approach Thanksgiving this year and sparked to do another episode, while looking for old music projects to work on in my down time between recording interviews, I came across some music from uncle and it brought back my memories from Thanksgiving meals. From my youth to culinary school and into my last work position. Happy thanksgiving.

Simply reflecting on why I am podcasting and what to look forward to.THANK YOU!!! I truly appreciate you listening in!!

During my time in the industry the positions i've held have placed me, sometimes in the middle, in charge of  people with more experience than me. With the years of i've had working to just be a decent cook i never really knew how to lead but certain jobs helped me along the way. The episode unpacks some of those lessons into who i am today and how i hope other kitchens will be in the future.

A closer look at how it felt to be the student to the  industry and how managers ship the life of the people on the line. Growing and developing a managing style has been quite the journey.

With so many people in sports and entertainment out of work and normal sit down restaurants with limited capacities, how will we move forward and what will this industry begin to look like being underfunded.

In this episode i get a bit more personal and actually share some of my personal stories. Kinda scary but it's also apart of who i am becoming. 

Taking a moment to reflect on this past years goals and how this will hopefully change moving forward.

Fast moving Media has shaped  the professional kitchen in the early 2000s and now the culinary environment is changing again. Where have we come from and where are we going?

With the Los Angels Dodgers winning the world series, couldn't help but reflect on the two seasons spent working at Dodger Stadium and LETS GO DODGERS! 2020 Champs!!

Exploring the different types of kitchens i have been apart of and taking a retrospective looks at the changes and also what i was looking for as a team atmosphere.

Looking back at culinary school and unravel my experience and if it was worth the time in my life or not. 

Welcome to A Culinary Observation, this episode overlooks what is to come over the course of the season and a quick background of myself, Marco Gutierrez.