Hospo Bimbo

I have officially moved back to the USofA after being in New Zealand for 10 years. What better way to fight jet-lag than with a brand new episode?! Where do we draw the line with coffee trends?! Jalapeños, orange juice, olive oil, hot sauce... I just saw a video this morning on Parmesan cheese in coffee?! Come onnnn. We want the channel growths, but at what cost?What a time to be alive in the world of coffee content. Social media can be a real b when you're trying to keep up with the trends while growing your channel in an authentic way. EVEN HARDER WHEN WE HAVE ROBOTS MAKING COFFEES! Cheers Cafe X- (I tried it in San Fran… let's talk

Chef attends sushi chef institute in California - opens up pop up in Hamburg. A love story about cooking, spearfishing, building a better life, and travelling - all while being in a travelling kitchen.  It's 2023, toxic kitchen vibes are out. Being drunk on a chartered yacht and yelling at your chef to bake you a cake - out. Taking a phone call before walking into a cafe and ignoring your barista - bye bye. Coffee robots taking over the world, pouring swans and 70 tiered rosettas and tulips -  giving baristas the boot? Please no. Perhaps 2023 is the year of reflection, hitting the pause button to revaluate, reassess and address.  Identify the gaps, hype yourself up, and lean into your skills and interests to add value in an automised and bland world. Spice it up.Hubert and I cover a lot in this second part of our podcast episode: how to let go of fear and pursue your passion, how to do your part by living a more sustainable life when it comes to food, the importance of storytelling and sharing your journey, aannndddd- let's talk about working in restaurants and living our best life.Head to the link in bio to watch the full YouTube Video. Enjoy!Follow Hubert & Sushibyhu:YouTube channel: hereWebsite: here Platforms:Virtual Recording platform: Riverside.fmSupport the showBe sure to follow me on instagram: @hospo_bimboIf you feel like supporting the show: https://www.buymeacoffee.com/HospobimboYouTube Channel: hereTry Epidemic Sound for a FREE 30 day trial using this link: here

"People will always eat and drink, no matter where you are. If you take that into perspective and offer hospitality all around the world from different cultures, you can use it anywhere you want." Hubert is a multifaceted chef who has worked here there and everywhere. Starting at an apprenticeship in Hamburg from 18-21, he formed a high standard and tempo, and a resilience from working in such an intense environment. Since then, he's worked everywhere from fine dining, casual dining, private cheffing at the Australian Grand Prix, working on pearl boats, lobster picking in Chatham Islands, private cheffing on yachts, becoming a professional spear fisherman and chartering spear fishing adventures in Indo, and adapting a new tranquil approach to his hospo career. His latest achievement was completing  sushi making education and mastering Japanese cuisine at the Sushi Chef Institute in California led by Chef Andy Matsuda.  All of these components have led into the creation of his brand and business: Sushybyhu. In this first part, Hu takes us through his history and backstory on how he was able to travel the world with practically nothing, and still find himself cheffing in some amazing places. We'll touch on Sushibyhu, creating content, and as always, why we love hospo. Be sure to tune into Part 2 of this episode on Friday Jan 27 at 1pm EST. If you'd like to watch the full YouTube video of this interview, head to the link below. Part 1 YouTube Video: hereHubert's YouTube Channel: hereSupport the showBe sure to follow me on instagram: @hospo_bimboIf you feel like supporting the show: https://www.buymeacoffee.com/HospobimboYouTube Channel: hereTry Epidemic Sound for a FREE 30 day trial using this link: here

Picture this: you've tripped and fallen down the rabbit hole and landed in a world of vintage and nostalgia. Welcome to an uncensored chat about lifelong passions with my fellow gal pal and girl boss, Zoe McNicholas. Zoe is a creative at the core. With an eye for detail and appreciation for design history, she's landed herself in the world of art direction and vintage curation. Her brand YOHOZO, which has just turned 2 by the way (happy birthday!) is a self-described rabbit hole that leads to weird & wonderful, kitsch vintage pieces - a true wonderland of sorts where eras fade and style is everlasting.We collided worlds because we are both lovers of nostalgia and can relate on the thrills and struggles of thriving outside of your 9-5 and following your dreams. We're just two gals who were born in the wrong time, having a hilarious and honest chat about embracing authenticity, trying to grow in the world of social media, and sharing the love on all things Vintage. Thanks for tuning in!Go check out Zoe's website here: https://www.yohozoland.com/Use the discount code: HAPPYBIRTHDAY for 22% off until Dec 31!Support the showBe sure to follow me on instagram: @hospobimboIf you feel like supporting the show: https://www.buymeacoffee.com/HospobimboTry Epidemic Sound for a FREE 30 day trial using this link: https://www.epidemicsound.com/referral/hsp9a6

On this episode of the Hospo Bimbo Podcast- let's dial in from the backseat of an Audi A3 and do a quick skim on some weird yet interesting differences between NZ and USA hospo. Bass Pro Shops apparently have restaurants inside of them and one of them is called Uncle Buck's that has 12 lanes of bowling and serves Crab Legs. Who is dining here?  Sausage sizzles are not porn shops.  Also, find out why I can no longer drink coffees from a french press... #plungerIf you want to support the show and help me get Hospo Bimbo on the road, we're talking vanlife meets Basspro shop parking lots meets diner crawls:https://www.buymeacoffee.com/hospobimboTry Epidemic Sound for FREE: https://www.epidemicsound.com/community/Follow me on Instagram:https://www.instagram.com/hospobimbo/?hl=enSupport the showBe sure to follow me on instagram: @hospobimboIf you feel like supporting the show: https://www.buymeacoffee.com/HospobimboTry Epidemic Sound for a FREE 30 day trial using this link: https://www.epidemicsound.com/referral/hsp9a6

Coming in hot and solo - let's debrief about the K Rd Mini Series, let's spill the tea on why we don't drink tea, and most importantly, foods that should never be mixed with a bottomless filter. It's nice to be back and I've got some glorious news. Lots of exciting things are in the pipeline as we are nearing the end of 2022, so naturally, its gotten me in my feels and in a reflective state. Support the showBe sure to follow me on instagram: @hospobimboIf you feel like supporting the show: https://www.buymeacoffee.com/HospobimboTry Epidemic Sound for a FREE 30 day trial using this link: https://www.epidemicsound.com/referral/hsp9a6

Renee co-owns Coco's Cantina with her sister Damaris, and it's a super iconic restaurant on Karangahape Road. Think - Italian food meets fever dream.. but in a damn good way.  Throughout all of my interviews, Coco's Cantina has been brought up multiple times for Damaris and Renee's hospitable vibes, and the care and love they share to their community. There is no place like Coco's and you can't beat this place on a Friday night for Happy Hour. Renee and I chat about how she found herself in hospo at 15, and stuck with it. At first it was a way to buy a pair of Dr. Martens, and she was pleasantly surprised to find she had fallen in love with the industry. The common long-lasting love affair that is hospo. Support the show

A bite that takes you home. Danielle is the owner/operator of The Pie Piper - an amazing pie and desert shop located at 3/321 Karangahape Road. I think we clicked straight away because, ya know, we're American, and we both love diners and desserts. Danielle and I talk about the importance of the diner, how kiwis don't like sweet pies, and what makes K Road so special. There's also lots of nostalgic chat about America and what we miss about home.  Danielle also does Thanksgiving takeaway dinners so - get your orders in! Go check her out, get the bacon maple bar or the loaded mac and cheese. Support the show

Albert has a severe love for coffee which has led him to open up a coffee shop : Daily Daily. I don't even like calling it a 'coffee shop' because the name alone feels unjust. Walking into Daily Daily, you feel an instant wave of tranquility wash over you. It's one of the few places in Auckland that prides themselves on bringing in imported coffee from all over the world. He's also created a super warm and inviting space with the idea of giving him a place to come in after dentistry, to relax and make coffee. Sounds dreamy, right? It is. Albert is also a dentist! How this man finds the time to do both - is beyond me, but it sounds like he's got a daily routine that i'm pretty jealous of.Albert and I talk about the coffee culture differences between New Zealand, Taiwan, and America, and we both fan girl over some of the coffees he's bringing in from overseas. We discuss how coffee brings people together, and discuss the importance of making people at all levels feel welcome when it comes to specialty coffee.  Be sure to check out Daily Daily, located at 452 Karangahape Road. PS. He's about to bring in some Onyx Coffee Lab, so.. better get in quick to snag a brew! Support the show

James is the head chef of Sneaky Snacky - home of the Wagyu Donut Burger. This Korean-fusion spot is not just aesthetic for your eyeballs, but a place where you put on some kitchen gloves, and eat a burger that should be consumed behind closed doors.We all know that salty and sweet can make a beautiful combo, but this really spices things up. I can say from experience - I had the chicken donut burger, and it was insane. James and I chat all things hospo - how he went from not knowing how to cook an egg, to working as a chef at Sugar Club, to now head cheffing at Sneaky Snacky. Buckle up, we may or may not get a little drunk.  Be sure to check out Sneaky Snacky, located at 184 Karangahape Road. And be sure to check out the video trailer to this series by clicking here. Support the show

TW:She's a deep one. First part of this episode is all about depression and the many faces she wears. How this seeps into the work place and all other areas of life. Second part, is from the video podcast which is filmed on site at the Vineyard Cottages.For the consolidated video portion of this episode, head over to my YouTube channel and watch the video here!   Important takeaways: Check in with yourself. Tap into your feelings and stop burying yourself in extra shifts as a coping mechanism. Support the show

Welcome to Week 5 of lockdown in New Zealand. In this episode, things get real. I've never been so open about my mental health, insecurities, workflow, secret obsessions, and how i've gone from a girl who didn't know the difference between an mp3 to an mp4, to a sleep deprived, audio obsessed, aspirational videographer and podcaster! Yeow!Over lockdown, I've been extremely reflective on how Hospo Bimbo started, and where it is now. From $35 mics, Garageband and anxiety, to Shure Mics, better kit, and INCREASED anxiety.  Join me as I cook lasagna, drink wine, and dump my saucy secrets into a microphone. I've included a couple of audio clips from my trip to the South Island, and go over my fave coffee spots during the trip. Also providing everyone a little update on where i'm at with the Hospo Bimbo Road Trip..... cheers Covid. Music Licensed through: Epidemic SoundHelp Support me and my podcast: https://www.buymeacoffee.com/HospobimboThanks for the love! 

Hey Bimbos,This week I catch up with Warren Elwin - designer, chef, writer, photographer, all around creative foodie. We talk about his early years and how he found himself working in kitchens all across the globe amidst his travels, to eventually end up back home in New Zealand, designing.Warren and I both have a shared fondness for old Americana relics, old-school hospo, and fuss-free service and food. Warren has been featured in the New Zealand Herald's Bite Column, where he would produce locally sourced ingredients and crack out some epic recipes to match the week's theme. Comfort food is all about the feeling of nostalgia, and to create a feeling of home in the food you taste... well, that's something real special. His love for writing, travel, and food has beautifully crafted him into amazing artist he is today and I feel lucky to know him.Music provided and licensed by: Epidemic SoundPodcast Produced and Edited by myself. 

This week I catch up with Chrissie Lahood, who co-owns Big Fig located on the lakefront in Wanaka.  Chrissie wasn’t always in Hospo - in fact, she had left a busy advertising career behind her for a couple of good reasons, that found her saying ‘yes’ to a different line of work. While running Big Fig with her sisters, she still keeps the creative juices flowing by doing freelance work on the side- which is actually how I’ve met her!Her desire to cook and feed the people she loves, rings so proud and true and really shines through the experience she creates and the company she keeps in and out of Big Fig.

Tonight I chat with craft beer enthusiast, Tiffany Fowler. Tiffany works in a brewery in Phoenix, AZ and has ultimately made me want to switch professions. She's been working in bar for many years and discusses the major differences between the beer and cocktail world.  We cover everything from working in hospo amongst a pandemic, mental health within the industry, and all the idiots and stupid comments us females have to deal with in a shift. Tiffany is a rad chick and i'm super stoked to have been connected with her. Looking forward to having a beer with her someday. 

BONUS EPISODE: Nikki is my aunt and the sole reason why I got into hospo. I would visit her at work when she was a server and used to observe her interacting with her co-workers and the people she encountered. We talk about her time in hospo, starting at fast food, then moving to restaurant, and finally working with promoters and working the door at clubs downtown Seattle and all the dangers that came with that.We also go down rabbit holes and obsess over our fave foods, desserts, etc.

Tonight I catch up with the one and only, Danielle Cubis. Dani owns and operates Spongedrop Cakery in Mount Maunganui and has been in the hospo time for a long time. We chat about how she got into the cake biz, historic hospo horrors, latte bowls, and we also do a lot of reminiscing on our time working together. Grab a dessert and start planning your trip to the Mount.

Tik Tok, Bulletproof Coffee, Fossils drinking illegally temped coffees, and studies have shown, consuming coffee after 3pm surprisingly will not kill you.

In tonight's episode, I catch up with my best friend, Brittany Gates, via SquadCast call. Britt is in her room drinking Bud Light Seltzers while I drink a NZ RTD, and we chat about her past and present time working for hotels. Disclaimer: If you like eating Hormel Chilli, I wouldn't listen to this episode as it may ruin it for you.

Hey Bimbos.In this special episode, I ride it out solo by walking you through my 15 years of Hospo.

In our last half of The Owner/Operator, Brodie and I touch on Covid and how lockdown has impacted us getting back into real life, customer reviews, and finally, the importance of having dinners with your mates!

In tonight's 2 part episode, I catch up with Westmere hospo classic, Brodie McDonald. Brodie is the current owner/operator of Seabreeze which was formerly known as Meola Kitchen back in the day, and also where he started up as a dishy. After calling it quits and thinking hospo wasn't for him, he quickly asked for his job back after receiving some sudden news.He moved on to open up Johnny Feedback with best pal Steven Acres for a year long adventure of coffee slinging, and then invested in Running Horse. Working closely with supplier legend Coffee Supreme for years, Brodie has also had die-hard customers, suppliers, and generally, just super supportive people keen to see him succeed, drink good coffee, and eat yum food. If you've been living under a rock and haven't had the chance to get into Seabreeze, stop what you're doing right now and get in there for a coffee, maybe a brioche, and definitely the Bharta Eggs. Located at: 184 Garnet Road

In this weeks' episode, my former ship mate and I reminisce about the time in our lives where we found ourselves waiting tables aboard a cruise ship that sailed through the Hawaiian Islands. What we had hoped would be an exciting adventure filled with beach days, convertibles, and mai tai's, ended up being 14 hour shifts, hair nets, and a lot of peanut butter and jelly sandwiches.

Hospo Bimbo premieres with a very special guest, talented actress, and a close friend of mine: Brooke Petersen! Brooke has been in the hospitality industry for 20 years and has a few stories up her sleeve.Here we chat about death metal milk steaming, serving celebrities, being a mom, first jobs, and having grown men yell "F*CK YOU" in your face in the middle of a god damn brunch.Enjoy.

Buckle up!Brand new episodes every Friday night starting at 7pm NZT.