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Play Episode Listen Later Aug 30, 2023 53:26

Renowned sleep doctor, Dr. Barry Krakow, battles dismissive doctors, empowers patients, and transforms lives through the power of proper diagnosis and treatment for sleep disorders, unlocking the key to improved mental well-being.My special guest is Barry KrakowBarry Krakow is a seasoned medical professional and a celebrated figure in the world of sleep science. With over three decades of dedicated service, Barry has helped countless individuals navigate through sleep disorders, from chronic nightmares and insomnia to Restless Leg Syndrome. As a board-certified internist, his work has shed light on the intricate relationship between sleep quality and mental health. Barry is currently a professor at Mercer University School of Medicine, where he oversees the training of future psychiatrists in the field of sleep medicine. His life's work and distinct insights make him an invaluable guide for those struggling with sleep disorders and mental health issues.By having these problems with your sleep, it's not just all psychological. You end up with cardiovascular diseases, neurologic problems. Sleep is a huge deal. - Barry KrakowIn this episode, you will be able to:Gain insights into how sleep disorders intertwine with mental health, illuminating a side of psychological resilience few have considered.Learn about the successful methods used in dealing with long-term nightmares and sleeplessness, and the prospect of finally getting that elusive good night's rest.Appreciate why taking stock of sleep quality is paramount and the significant benefits it brings to your day-to-day activities.Understand the challenges in securing good care for sleep disorders and strategies to navigate them.Delve into the sleep needs of teenagers, and the profound effects sleep has on their overall development and well-being. Emphasize the importance of addressing sleep qualityMaintaining quality sleep is essential for both physical and mental health. It's an area that often gets overlooked, but poor sleep quality can result in deteriorating mental health conditions and reduced alertness during the day. Therefore, prioritizing sleep quality by seeking professional help when needed and implementing beneficial habits can dramatically improve overall well-being.The resources mentioned in this episode are:Purchase Dr. Barry Krakow's book Life Saving Sleep: New Horizons in Mental Health Treatment to learn more about the relationship between sleep and mental health.Visit Dr. Krakow's website to find resources and information about sleep disorders and treatment options.If you or someone you know is struggling with sleep and mental health, consider seeking help from a sleep doctor or specialist in your area.Explore the various treatment options available for sleep disorders, including medication, therapy, and alternative therapies.Take steps to improve the quality of your sleep by establishing a consistent bedtime routine, creating a sleep-friendly environment, and practicing relaxation techniques before bed.Consider using sleep tracking devices or apps to monitor your sleep patterns and identify any potential issues.Prioritize self-care and stress management techniques to reduce the impact of mental health on your sleep.Educate yourself about the connection between sleep disorders and mental health, and advocate for better understanding and treatment within the mental health community.If you suspect that your sleep problems may be related to an underlying mental health condition, consult with a mental health professional for a comprehensive evaluation and treatment plan.Reach out to support groups or online communitiesJoin his SUBSTACK URL FOR FREE SLEEP NEWSLETTER: https://fastasleep.substack.com/The key moments in this episode are:00:00:02 - Introduction, 00:03:11 - Connecting Sleep and Mental Health, 00:08:28 - Importance of Sleep Quality, 00:12:18 - Sleep's Impact on Mental Health, 00:14:57 - Long-term Consequences of Untreated Sleep Disorders, 00:16:26 - The Importance of Sleep Technology, 00:19:14 - The Life-Changing Impact of Proper Treatment, 00:23:04 - Non-Medication Strategies for Improved Sleep, 00:25:45 - Finding the Right Sleep Center, 00:32:17 - The Impact of Nightmares and Insomnia in Adolescents 00:34:09 - Nonpharmacological Treatments for Nightmares and Insomnia 00:35:16 - Changing Perspectives on Sleep 00:38:05 - Finding Therapists for Treating Insomnia and Nightmares 00:48:02 - Gratitude for Sleep Expert, 00:48:24 - Making a Difference in Lives, 00:48:40 - Unique Research and Profession, 00:49:20 - Join the Difference Maker Community, 00:49:35 - Farewell and Gratitude, Stop counting number of hours of sleep and look at the fact that there must be something wrong with the quality of your sleep itself. Sleep does this amazing brainwashing technique in the middle of the night, so to speak, where it cleanses the brain of toxic molecules. - Barry KrakowTimestamped summary of this episode:00:00:02 - Introduction, Introduction to the podcast and guest, Dr. Barry Krakow, a sleep medicine specialist, and his expertise in treating sleep disorders related to mental health.00:03:11 - Connecting Sleep and Mental Health, Dr. Krakow discusses his groundbreaking research on the connection between sleep disorders, such as nightmares and insomnia, and mental health conditions like PTSD. He emphasizes the importance of recognizing and treating sleep disorders as independent issues.00:08:28 - Importance of Sleep Quality, Dr. Krakow highlights the significance of sleep quality over the number of hours slept. He explains that fragmented sleep with disrupted brainwave patterns can lead to feelings of unrefreshed sleep and daytime fatigue.00:12:18 - Sleep's Impact on Mental Health, The discussion delves into the various mechanisms by which sleep affects mental health. Dr. Krakow explains how sleep improves energy levels, cleanses the brain of toxic molecules, and its correlation with the glymphatic system, which may influence the risk of dementia.00:14:57 - Long-term Consequences of Untreated Sleep Disorders, Dr. Krakow emphasizes the wide-ranging consequences of untreated sleep disorders on both mental and physical health, including cardiovascular and neurological issues. He warns against prolonged reliance on medications or ineffective advice, urging individuals to seek proper treatment for their sleep disorders.00:16:26 - The Importance of Sleep Technology, The guest discusses the importance of having advanced technology in sleep centers to accurately diagnose sleep disorders. He shares a story about a single mom who was constantly tired and struggling at work. After being dismissed by other sleep centers, she found relief through a specific technology that measured her breathing in a unique way.00:19:14 - The Life-Changing Impact of Proper Treatment, The guest recounts the story of the single mom who experienced a miraculous improvement in her life after receiving proper treatment for her sleep disorder. Despite having a mild form of upper airway resistance syndrome (UARS), her symptoms disappeared and she regained her energy and ability to function normally. This case highlights the transformative power of sleep medicine.00:23:04 - Non-Medication Strategies for Improved Sleep, The guest suggests various non-medication strategies for individuals who heavily rely on sleeping pills. He emphasizes the importance of addressing sleep quality and exploring potential breathing issues. Simple interventions like nasal saline drops or nasal strips can significantly improve sleep. Dental devices and surgeries may also be options for those with specific conditions.00:25:45 - Finding the Right Sleep Center, The guest acknowledges the challenges in finding a sleep center that provides comprehensive care. He advises individuals to ask specific questions when contacting a sleep center, such as whether they treat upper airway resistance syndrome (UARS) and whether they use Bi level devices instead of CPAP. Being informed and advocating for oneself is crucial in navigating the sleep medicine field.00:32:17 - The Impact of Nightmares and Insomnia in Adolescents Nightmares and insomnia are common problems in adolescents, especially during the teenage years. Nightmares can be a red flag for anxiety, depression, and trauma, while insomnia can have a significant impact on sleep quality. Therapists who specialize in treating nightmares and insomnia can help adolescents overcome these issues.00:34:09 - Nonpharmacological Treatments for Nightmares and Insomnia Imagery Rehearsal Therapy is a leading nonpharmacological treatment for chronic nightmares, but it is not widely known or practiced. Cognitive Behavioral Therapy for insomnia is another specialized program that can help individuals improve their sleep quality. Both therapies focus on changing behaviors and patterns associated with sleep.00:35:16 - Changing Perspectives on Sleep Two important paradigms to consider when addressing insomnia are stopping clockwatching and understanding the difference between feeling sleepy and feeling tired. Clockwatching can worsen insomnia, while recognizing the feeling of sleepiness and only getting into bed when feeling that way can improve sleep quality.00:38:05 - Finding Therapists for Treating Insomnia and Nightmares Therapists who specialize in Cognitive Behavioral Therapy for insomnia can be found through sleep centers or online programs. However, finding therapists who practice Imagery Rehearsal Therapy may be more challenging. Military sleep centers often have mental health professionals trained in IRT due to the high prevalence of PTSD and nightmares among military personnel.00:48:02 - Gratitude for Sleep Expert, The host expresses gratitude for Dr. Krakow, an expert on sleep who has been working in the field for over 30 years. She encourages listeners to check out his resources and share them with others who may be struggling with sleep.00:48:24 - Making a Difference in Lives, The host emphasizes the goal of the podcast, which is to make a difference in the lives of listeners. She encourages them to share the episode with anyone who could benefit from learning about sleep and mentions the exclusive content available in the Difference Maker community.00:48:40 - Unique Research and Profession, The host expresses gratitude for Dr. Krakow's unique research and profession in the field of sleep. She highlights the valuable information she has already learned from him and hopes that listeners will also find his insights helpful for improving their sleep and the sleep of their families.00:49:20 - Join the Difference Maker Community, The host invites listeners to join the Difference Maker community for extra content with Dr. Krakow and other experts. She emphasizes the importance of sleep and encourages everyone to spread the news about how to sleep better by sharing the episode with others.00:49:35 - Farewell and Gratitude, The host concludes the episode by thanking listeners and bidding farewell. She encourages everyone to have a great day and to continue making a difference in the world.When you treat somebody's sleep disorder, not only do they sleep better, but their mental health improves. Patients have been walking into doctors' offices for decades saying, 'Doctor, if you can fix my sleep problem, my depression is going to get better.' - Barry KrakowEmphasize the importance of addressing sleep qualityMaintaining quality sleep is essential for both physical and mental health. It's an area that often gets overlooked, but poor sleep quality can result in deteriorating mental health conditions and reduced alertness during the day. Therefore, prioritizing sleep quality by seeking professional help when needed and implementing beneficial habits can dramatically improve overall well-being.Become a Difference Maker and enjoy exclusive content. Join our exclusive membership club for as little as $5 USD/month at Difference Makers.**********The A World of Difference Podcast is brought to you in partnership with Missio Alliance.Join us to discuss this episode, previous episodes or for other thoughtful conversations at our Facebook group. We'd love to have you stop by and share your perspective. Stay In Touch: Connect on Facebook and Instagram with thoughts, questions, and feedback. Rate, review and share this podcast with anyone that would love to listen. Find Us Online: @aworldof.difference on Instagram A World of Difference on Facebook, Linktree,on Twitter at @loriadbr or loriadamsbrown.comLoved this episode? Leave us a review and rating. Click here to reviewMentioned in this episode:Join Difference MakersJoin us in our membership community for exclusive content for only $5/month at https://www.patreon.com/aworldofdifference. We go deeper with each guest, and it makes such a difference.PatreonDo you want to go deeper?Join us in Difference Makers, a community where we watch and discuss exclusive content that truly makes a difference. Give us $5 a month (the price of a latte), and join in on the conversation with our host Lori and others who want to make a difference. We'd love to have you join us!PatreonThis podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacyPodtrac - https://analytics.podtrac.com/privacy-policy-gdrp

The Way You Pee Might Not Be Normal with Dr. Katie Peters, Pelvic Floor Therapist

The Snooze Button

Play Episode Listen Later Jun 27, 2023 32:45

"I always pee a little when I laugh." "I can't jump on a trampoline anymore!" "I always have to pee in the middle of the night." "Who wants to have sex, it hurts!" "I guess I just live with a little back pain now, it is what it is." "It's normal, I had 3 kids!"Turns out - this sh*t ain't normal. Today's Snooze Button guest, Dr. Katie Peters, a pelvic floor specialist, Mom of 3, and founder of LA based therapy clinics BeachMama Wellness and Her Integrated Wellness. Katie is dropping some hard truths - so much of what we chalk up as being "normal" downtown after having kids can and should be easily fixed with pelvic floor therapy. I learned a ton in this episode, and I hope you will too!If you're interested in working with Katie, she has generously offered Snooze Button listeners complimentary 20 minute introductory phone or video consultations, as well as $20 off your first full consult (in person or virtual) if you mention The Snooze Button!You can follow Katie on Instagram at BeachMama Wellness and email her to learn more about her services at hello@beachmama-wellness.comLoved this episode? There is so much more where that came from:️Subscribe....and Leave A Review....and Share with your Mom Friends!Follow The Fun On IG: @BrittanySheehanSleepWork With Me One On OneGrab A Sleep CourseTake The Sleep QuizSay Hi: podcast@brittanysheehan.com

Change: Dr. Lynn Cohick on Unlocking the Role of Women in Church History

Play Episode Listen Later May 10, 2023 53:54

Join host Lori Adams-Brown on A World of Difference as she sits down with Dr. Lynn Cohick, a New Testament professor and author of "A Second Edition Dictionary of Paul in His Letters." Brown discusses Cohick's journey as a professor, her love for scriptures, and her contribution to including more women's voices in the conversation around Paul and Paul's letters. Cohick shares her project of creating a visual museum online for free access showcasing ancient artwork and sculptures that represent what women were doing in the ancient church. They also discuss how women played a large role in the formation of Christian theology and liturgy. The discussion moves to the challenges women face in male-dominated industries such as biblical studies, theology, and academia and how they have to work twice as hard as men to be perceived at the same level. Cohick encourages women to take risks and not be afraid to fail. They then discuss the importance of acknowledging gender stereotypes and biases and the need to break free from them. The podcast ends with a sneak peek of a Patreon-exclusive interview where Cohick shares about her experience in times of suffering. Don't miss this thought-provoking episode of A World of Difference with host Lori Adams-Brown and guest Dr. Lynn Cohick.[00:00:02] Introduction of Dr. Lynn Cohick's new book[00:03:53] Women's History in Early Christianity[00:07:56] Women's Role in Church History[00:12:22] Independent Women in Ancient World[00:16:38] Interpretation in Diverse Communities[00:21:28] Challenges faced by women in male-dominated spaces[00:26:11] Overcoming Patriarchal Norms in Women's Careers[00:30:09] Challenging Gender Biases in Education and Careers[00:34:06] Challenging Paul's Views on Women in Scriptures[00:38:26] Interpretation of 1 Timothy 2[00:42:39] Biblical verse on women's salvation and cultural context[00:46:18] Farewell to Dr. Cohick and acknowledgement of difficult situation[00:49:43] Exclusive Interview with Dr. Cohick on Spiritual PracticesBecome a patron of this podcast, and enjoy free merch. Join other patrons of this podcast at Patreon. **********The A World of Difference Podcast is brought to you in partnership with Missio Alliance.Join us to discuss this episode, previous episodes or for other thoughtful conversations at our Facebook group. We'd love to have you stop by and share your perspective. Stay In Touch: Connect on Facebook and Instagram with thoughts, questions, and feedback. Rate, review and share this podcast with anyone that would love to listen. Find Us Online: @aworldof.difference on Instagram A World of Difference on Facebook, Linktree,on Twitter at @loriadbr or loriadamsbrown.comLoved this episode? Leave us a review and rating. Click here to review

The New Rich: The Cost of Midlife in Paradise

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Play Episode Listen Later Apr 12, 2023 20:51

The old definition of Rich is having a great deal of money or assets, in a word: Wealthy. The NEW definition of RICH is the ability to do what you want, when you want, where you want, with whom you want, for as long as you want. With ENOUGH money to do so, in a word: FREEDOM. But as Dawn explains in this episode, freedom isn't free. The Law of Sacrifice means there is always an exchange involved. What is the cost of that freedom?Listen and you'll learn:1. The key element required to "buy" your Freedom.2. What cost is involved and must be paid for a wide, open spacious calendar. 3. A key to getting off the living paycheck to paycheck treadmill.Here's a link to the Living Paycheck to Paycheck ReportOther episodes you may enjoy:Living the Retirement Lifestyle with Chris & Susan BeesleyPaying the Price: How to Take Control of Your Cash FlowEmbracing an Economic Satisfaction LifestyleConnect with me:Instagram: https://www.instagram.com/midlifeinparadise/Facebook: https://www.facebook.com/dawndfleming/LinkedIn: https://www.linkedin.com/in/dawnfleming/Website: https://www.lifeinparadisepodcast.comLoved this episode? Leave us a review and rating hereSupport the show

Part 3 of 3:: Rapid Fire Wrap Up

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Play Episode Listen Later Apr 6, 2023 13:36

Instagram: @insidethepressurecookerYouTube: @insidethepressurecookerTwitter: @chadkelleyPatreon: @InsidethepressurecookerFeedback: Email me!Website: https://insidethepressurecooker.comLoved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.Check Out my Other Projects:Chef Made HomeRoasted Bean Freak

Part 2 of 3:: Rapid Fire... kind of

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Play Episode Listen Later Apr 5, 2023 17:11

The Art of Blooming Late

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Play Episode Listen Later Apr 5, 2023 18:24

Do you ever find yourself thinking - or saying - "I'm too old to..." Is there an age where we cross the line and become “too old”? Is it smarter to just mark time until we die, instead of wanting a better life? If you're bold enough to say "heck no!" then you'll enjoy this inspirational episode. Dawn shares the stories of many "late bloomers" who found happiness and success later in life. We all evolve at different rates, but as long as we're still here - it's never too late for us to blossom!Listen and you'll learn:1. Why being miserable younger in life isn't such a bad sign.2. How following what lights you up benefits the world, and you.3. That age really isn't the barrier you think it is to getting what you want.Other episodes you may enjoy:Yay for Parkinson's: My diagnosis blessed me with a wonderful life! Living a Good Life Diving Isla MujeresConnect with me:Instagram: @midlifeinparadiseFacebook: https://www.facebook.com/dawndfleming/LinkedIn: https://www.linkedin.com/in/dawnfleming/Website: https://www.lifeinparadisepodcast.comLoved this episode?Leave us a review and rating hereSupport the show

Part 1 of 3:: Rapid Fire... kind of

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Play Episode Listen Later Apr 4, 2023 38:31

Change: Brenden Kumarasamy on Mastering Public Speaking and Communication Skills

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Play Episode Listen Later Mar 29, 2023 41:25

Guest: Brenden Kumarasamy, Founder of MasterTalk, a YouTube channel dedicated to helping people master the art of public speaking.Introduction:In this episode, we have Brenden Kumarasamy, a public speaking coach, and founder of MasterTalk, a YouTube channel dedicated to helping people master the art of public speaking. Brenden shares his insights on how to become a confident and effective public speaker, and how to connect with your audience.Key Takeaways:Public speaking is a skill that can be learned: Many people believe that public speaking is a natural talent, but Brenden believes that anyone can become an effective public speaker with the right training and practice.Start with the end in mind: Before you start preparing your speech, think about the outcome you want to achieve. What message do you want to convey? What action do you want your audience to take?Structure your speech: A well-structured speech can help you communicate your message effectively. Brenden recommends using the following structure: Introduction, Body, and Conclusion.Use stories and examples: Stories and examples can help you connect with your audience and make your message more relatable.Practice, practice, practice: Practice is the key to becoming a confident and effective public speaker. Brenden recommends practicing your speech multiple times before you deliver it, and recording yourself to identify areas for improvement.Focus on your body language: Your body language can convey a lot of information to your audience. Brenden recommends using confident body language, such as standing up straight, making eye contact, and using hand gestures.Conclusion:In this episode, Brenden Kumarasamy shared his insights on how to become a confident and effective public speaker. He emphasized the importance of preparation, structure, and practice, and provided tips on how to connect with your audience. If you're looking to improve your public speaking skills, this episode is a must-listen!Become a patron of this podcast, and enjoy free merch. Join other patrons of this podcast at Patreon. **********The A World of Difference Podcast is brought to you in partnership with Missio Alliance.Join us to discuss this episode, previous episodes or for other thoughtful conversations at our Facebook group. We'd love to have you stop by and share your perspective. Stay In Touch: Connect on Facebook and Instagram with thoughts, questions, and feedback. Rate, review and share this podcast with anyone that would love to listen. Find Us Online: @aworldof.difference on Instagram A World of Difference on Facebook, Linktree,on Twitter at @loriadbr or loriadamsbrown.comLoved this episode? Leave us a...

Chef Rant Part 2: Social Media Bullshit

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Play Episode Listen Later Mar 28, 2023 22:41

So I'm not going to post Show Notes on here anymore. I'm not sure they have been beneficial to you, the listener. If you disagree please let me know and I will bring them back. Otherwise here are some links you can follow me at:Instagram: @insidethepressurecookerYouTube: @insidethepressurecookerTwitter: @chadkelleyPatreon: @InsidethepressurecookerFeedback: Email me!Website: https://insidethepressurecooker.comLoved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.Check Out my Other Projects:Chef Made HomeRoasted Bean Freak

Inspirational Goals and Bucket List Safety

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Play Episode Listen Later Mar 22, 2023 25:13

For several decades, she had a dream to scuba dive. In this episode Dawn shares the experience of achieving one of her Bucket List goals: getting PADI (Professional Association of Diving Instructors) Certified. Listen and you'll learn 1. Why it is so important to have a Master Dream (Bucket) List and how many things should be on your list,2. How and why you want to know your limits.3. Understand the process of making good decisions and ignore peer pressure.Other episodes you mayenjoy:The Incredible Benefits of Being a Global Citizen with Ridgely GoldsboroughHow to Safely Exit Your Comfort Zone and Have Fun!Living a Good Life Diving Isla MujeresConnect with me:Instagram: @midlifeinparadiseFacebook: https://www.facebook.com/dawndfleming/LinkedIn: https://www.linkedin.com/in/dawnfleming/Website: https://www.lifeinparadisepodcast.comLoved this episode?Leave us a review and rating here Support the show

Chef Rant - Media Sensationalizing The Chef, from hero to public enemy

Play Episode Listen Later Mar 21, 2023 15:31

For the longest time the chef in a restaurant was a guy in the back that was hidden from the public eye. Then the food network came along and the chef became a celebrity. Now for some reason the chef is a public enemy because we suddenly created a toxic work environment?I don't think so. Thats pretty fucked up to be honest. On behalf of the Chef's out there getting beat up over this... please stop. Chefs are very much driven by our passion to make people happy. What set me off in the past was dealing with people that treated the restaurant as nothing more than an ATM. This is my, our, life. If you want to trash on what I live for then I'm going to rip you up. PERIODSo if you don't care and you just need a paycheck or the tips for the day then go work somewhere that has no soul. You will fit in like you were family.Instagram: @insidethepressurecookerYouTube: @insidethepressurecookerTwitter: @chadkelleyPatreon: @InsidethepressurecookerFeedback: Email me!Website: https://insidethepressurecooker.comLoved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.Check Out my Other Projects:Chef Made HomeRoasted Bean Freak

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Tripling Growth in Uncertain Times And Go From Crickets to $30K Amid Chronic Illness

She's Crafted To Thrive™

Play Episode Listen Later Mar 17, 2023 36:12 Transcription Available

Our guest Renee Hughes a Certified Professional Aromatherapist & Certified Natural Health Consultant, and I share how living with chronic illness share how we've found success in our businesses despite the pandemic and endometriosis flare-ups.You will learn:1. How you can successfully triumph over chronic health issues like Endometriosis and still build a successful business. 2. The Benefits of Investing in Yourself: Discover the power of investing in yourself and how it can help you achieve the success you desire for your business without adding to your chronic symptoms.3. Find out how the three elements help you captivate your audience and take your business to the next level.Another episode you'll enjoy & learn more about our guest:Endometriosis, How to Cope in Life & BusinessConnect with me: Instagram: https://www.instagram.com/thrivewithnikita/Facebook: https://www.facebook.com/thrivewithnikitaWebsite: https://www.thrivewithnikita.comLoved this episode? Leave us a review and rating here.Support the showLoved this episode? Leave us a review and rating here: https://www.craftedtothrive.com/reviews/new/To Work With Nikita, Book A Sales Call Here.Join Your host, Nikita's Exclusive Email Series Create Your Clarity Mondays, where I teach you how to build your confidence and clarity to live your life and grow your business with ease.Follow your host, Nikita:InstagramCheck out the show notes here at thisWebsite

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Change: Dr. Nijay Gupta- Uncovering Her Story: How Women Led, Taught and Ministered in the Early Church

Play Episode Listen Later Mar 15, 2023 54:19 Transcription Available

In this episode of the World of Difference podcast, Dr. Nijay Gupta, a Hindu background Christian and seminary professor, uses his privilege to uncover the hidden female figures in the New Testament and challenge the long-standing patriarchal lens on the Bible to foster an atmosphere of equality and inclusion in the church."Just like that with the Bible. And we have failed. I have failed in the past to see these women, to recognize them, to admire them, and to tell their story." - Dr. Nijay GuptaDr. Nijay Gupta is a professor at Northern Seminary of New Testament and author of the book "Tell Her Story: How Women Led, Taught, and Ministered in the Early Church". He is a Hindu background Christian who has dedicated his life to studying the Bible and training Christian leaders.Dr. Nijay Gupta was raised in a Southern Baptist denomination and experienced a male-centric view of the Bible. He realized that many of the stories about the women in the Bible had been hidden, and set out to make them known. After many years of research and writing, he released his book, "Tell Her Story," which explores the roles of women in the Bible, and their importance. He explains how the cultural and socioeconomic status of these women was incredibly important to understand their stories, and how they were able to lead, despite the patriarchal views of the time. Dr. Gupta hopes that by uncovering the hidden figures of the New Testament, the Church will be able to recognize the importance of women's voices and use their God-given gifts for the benefit of all.In this episode, you will learn the following:1. Exploring the nuance of women leading in the early church, how has the long-standing tradition of egalitarian theology impacted the way we view women in the Bible today?2. Examining the role of women in the church, how can we create an environment of shoulder-to-shoulder collaboration between male and female leaders?3. Leveraging male privilege to elevate women, how can we use our male privilege to create a space for women to use their God-given gifts and preach the gospel?Resources:Order Tell Her Story here.Other episodes you'll enjoy:Allyson McKinney Timm on the Faith 4 ERA CampaignDr. Mimi Haddad on Christians for Biblical EqualityKate Wallace Nunneley on the Junia ProjectConnect with me: Instagram: https://www.instagram.com/aworldof.difference/Facebook: https://www.facebook.com/A-World-of-Difference-613933132591673/YouTube: https://www.youtube.com/@aworldofdifferenceTwitter: https://www.twitter.com/@awodpodLinkedIn: https://www.linkedin.com/company/aworldofdifference/Website: https://www.aworldofdifferencepodcast.comLoved this episode? Leave us a review and rating hereChapter Summaries:[00:00:02]Dr. Nijay Gupta is a professor at Northern Seminary of New Testament. He is the author of a book called tell Her Story. How Women Taught Led. We're thrilled to have him on the church during Women's History Month.[00:02:57]Dr. Nijay Gupta is on the World of Difference podcast today. He talks about his new book, Tell Her Story. He says it's moving towards spring in California. People are really

Taking Command with Captain Tom: Picking Up the Clipboard

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Play Episode Listen Later Mar 15, 2023 15:30

Picking up the Clipboard is a phrase Tom and Dawn have used for years. Hear the story about where the phrase originated and how easily we can step up and lead. Listen and learn:1. How small seemingly insignificant decisions we make can enrich the lives of others and our own.2. Why self-employment is a ticket to freedom and flexibility.3. That we don't have to know everything to be a leader.4. The rewards that can come by speaking up when we have good ideas.Other episodes you'll enjoy:Taking Command with Captain Tom: Leading YourselfA Matter of Life or Death - The Law of Navigation with Captain TomConnect with me:Instagram: @midlifeinparadiseFacebook: https://www.facebook.com/dawndfleming/LinkedIn: https://www.linkedin.com/in/dawnfleming/Website: https://www.lifeinparadisepodcast.comLoved this episode?Leave us a review and rating hereSupport the show

The Mind of a Chef -not the show, but how we think and operate

Play Episode Listen Later Mar 14, 2023 16:28

What is a chef? What makes a chef? What is the dichotomy of the rebel blended with the structured life that is required to succeed.Do you really give AF? or are you one of the zombies that just don't want to get yelled at? I urge you to find something you truly care about and get after it. Stop wasting time not caring about what you do, its draining your soul. Instagram: @insidethepressurecookerYouTube: @insidethepressurecookerTwitter: @chadkelleyPatreon: @InsidethepressurecookerFeedback: Email me!Website: https://insidethepressurecooker.comLoved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.Check Out my Other Projects:Chef Made HomeRoasted Bean Freak

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Take a Hike, Save Your Life!

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Play Episode Listen Later Mar 8, 2023 17:29

We've all heard how exercise is good for you. But how much do we really need? Recent news articles have highlighted scientific research examining the relationship between exercise and better health outcomes. In this episode you'll learn:1. How many deaths and disease outcomes can be completely eliminated.2. The link between physical activity and premature death and chronic diseases.3. The real exercise "dose" that's needed to improve our health (it's not as much as you think!)4. The difference just 11 minutes a day of moderate-intensity physical activity can make.Other episodes you'll enjoy:The Science of Happiness Part 2: How to Create a More Purposeful and Meaningful Life with ExerciseBecoming a Master Communicator with Renée MarinoConnect with me:Instagram: @midlifeinparadiseFacebook: https://www.facebook.com/dawndfleming/LinkedIn: https://www.linkedin.com/in/dawnfleming/Website: https://www.lifeinparadisepodcast.comLoved this episode?Leave us a review and rating hereSupport the showSupport the show

Time to get in Trouble... Let's Talk Culinary School

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Play Episode Listen Later Mar 7, 2023 18:36

I'll be straight up with you in this episode. Culinary school is not for everyone, and even if it is the right school may not be near you. DFW Culinary Schools: Collin County Culinary ProgramDallas College Culinary Pastry HospitalityThe Art Institute of DallasEpisode with Chef Patrick Stark who is currently a Chef Instructor at the Dallas College Culinary Program. Chef Patrick StarkChef Stark also offers programs on his own for those that can cook but need to fine tune their culinary math. Culinary Math Murder MysteryTikTok @culinarymmmysterFacebook @starkravingedutainmentFind Inside The Pressure Cooker HereInstagram: @insidethepressurecookerYouTube: @insidethepressurecookerTwitter: @chadkelleyPatreon: @InsidethepressurecookerFeedback: Email me!Website: https://insidethepressurecooker.comLoved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.Check Out my Other Projects:Chef Made HomeRoasted Bean Freak

Change: Allyson McKinney Timm- Achieving Equality and the Faith for ERA Campaign

world challenges legal campaign era achieving equality mckinney us constitution timm cbe equal rights amendment protecting women us3 comloved

Play Episode Listen Later Mar 7, 2023 48:15

Allyson McKinney Timm, a global justice advocate and founder of Justice Revival, leads an interfaith campaign to support women's rights, gender equality and the Equal Rights Amendment to the US Constitution, despite the culture war drama, religious resistance and financial challenges she faces."We need to do everything possible to ensure women's rights are protected, and the Equal Rights Amendment to the US Constitution is an essential and necessary starting point. No one's saying that it is going to finish the job, but it's what we need just to get out of the gate and to get serious about tackling these problems." - Allyson McKinney TimmAllyson McKinney Timm is a human rights lawyer, scholar, and faith leader with two decades of experience defending the dignity and rights of those on the margins in the US and globally. She is the executive director and founder of Justice Revival, an organization that works to inspire, educate, and mobilize Christian action to support the human rights of all people.Allyson is a passionate advocate for human rights, founding Justice Revival to inspire, educate, and mobilize Christian action to support the human rights of all people. When she reflects on the issues facing women globally and in the US, safety, provision, and dignity all come to the forefront. To address the systemic inequality that women have faced in the US, she has been pushing for the Equal Rights Amendment to the US Constitution. Despite resistance from some who are afraid of inclusion and equality, she has continued to fight for the ERA and other measures to protect women's human rights. As Allyson works to bring about a cultural shift towards recognizing the human rights of all people, she is reminded of the human costs of discrimination and hopes to see the US take the lead in upholding and protecting.In this episode, you will learn the following:1. How the US Constitution is Lagging Behind in Protecting Women's Rights2. The Challenges of Promoting Human Rights Awareness in the US3. Examining Human Rights Through a Legal and Theological Lens.Resources:www.justicerevival.orgOther episodes you'll enjoy:Mimi Haddad on CBE: https://www.aworldofdifferencepodcast.com/s4e79Kate Wallace Nunneley of the Junia Project: https://www.aworldofdifferencepodcast.com/s2e23Dorothy Greco on Egalitarian Marriage:https://www.aworldofdifferencepodcast.com/s7e107Connect with me: Instagram: https://www.instagram.com/aworldof.difference/Facebook: https://www.facebook.com/A-World-of-Difference-613933132591673/YouTube: https://www.youtube.com/@aworldofdifferenceTwitter: https://www.twitter.com/@awodpodLinkedIn: https://www.linkedin.com/company/aworldofdifference/Website: https://www.aworldofdifferencepodcast.comLoved this episode? Leave us a review and rating here: {LINK}Chapter Summaries:[00:00:02]Lori Adams Brown: Happy International Women's Day to every woman around the world. Today we have a very special guest, allyson McKinney Timm, the executive director and founder of Justice Revival. allyson is a human rights lawyer, a scholar, and a faith leader with two decades of experience.[00:03:59]Justice Revival is a diverse and inclusive Christian ministry with a mission of inspiring, educating, and mobilizing Christian action to support the human rights of all people. A lot of Justice Revival's work over the last six years has been creating innovative Christian education on human rights. It's such a rare space to see justice come together in the...

Change: Angela Proffitt- From Pain to Profit - An Entrepreneur's Journey, Walking Through Grief, and How Knowing People Leads to Happiness and Business Growth

Play Episode Listen Later Mar 3, 2023 57:53 Transcription Available

Experience the power of overcoming pain and discovering purpose through Angela's inspiring journey."It's not about the stuff, and it's not about all these luxury things. People spend $5 million on a wedding, and I'm like, it's the most important day of their life until it's not right."Angela Proffitt is a productivity expert, podcast host, celebrity wedding and event planner, speaker, and author. She has been working for over two decades to help CEO's, executives, entrepreneurs, and solopreneurs grow their company brand.Angela Proffitt was a child who struggled with dyslexia and who dreamed of being a nurse, but instead found her passion in the wedding and events industry. After graduating college with a Psychology degree, she experienced a deep pain point when her computer crashed and she lost all her work. This experience led her to be the first on board with any new technological advances, and her deep understanding of technology has allowed her to create a successful career. Angela now uses her experiences to help other entrepreneurs and encourages them to take risks and learn from their mistakes. Through her hard work and dedication, Angela is an example of how to turn pain into purpose.In this episode, you will learn the following:1. How Angela Proffitt survived a disastrous computer crash three days before college graduation.2. How Angela Proffitt used her experience in psychology and healthcare to develop innovative tech solutions.3. How Angela Proffitt uses her experience to teach about the power of the Apple product range for productivity.Resources:True Colors Personality Test: https://www.idrlabs.com/true-colors/test.phpOther episodes you'll enjoy:Jake Sasseville:https://www.aworldofdifferencepodcast.com/s7e116Doni Aldine:https://www.aworldofdifferencepodcast.com/s8e124Dele Kooley:https://www.aworldofdifferencepodcast.com/s7e119Connect with me: Instagram: https://www.instagram.com/aworldof.difference/Facebook: https://www.facebook.com/A-World-of-Difference-613933132591673/YouTube: https://www.youtube.com/@aworldofdifferenceTwitter: https://www.twitter.com/@awodpodLinkedIn: https://www.linkedin.com/company/aworldofdifference/Website: https://www.aworldofdifferencepodcast.comLoved this episode? Leave us a review and rating here: {LINK}Chapter Summaries:[00:00:02]Angela Proffitt, founder of GSD Creative, is a productivity expert. She travels the world helping CEO, executives, entrepreneurs, and solopreneurs grow their company brand. Happy Women's History Month to everyone today.[00:00:59]Angela Proffitt is the host of the World of Difference podcast. She will be appearing at Pod Fest in Orlando, Florida. Hear more about Angela Proffitt here.[00:01:36]The entrepreneur got her start in the wedding and events industry. She graduated with a degree in psychology and worked in a mental hospital and an AIDS clinic. As she got older, she realized she needed an end date to her career.[00:07:56]Every company and every big thing that I end up being a part of comes from a really deep pain point. Three days before college graduation, my computer crashed and I lost everything. So everything that I talk about, everything I teach, every company I'm part of come from a pain.[00:14:57]I moved to Apple products from PC products because I kept getting viruses. There is so much unlocked potential just from a productivity standpoint in the iPhone. It's...

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Becoming a Master Communicator with Renée Marino

Play Episode Listen Later Mar 1, 2023 42:04

Becoming a Master Communicator with Renee Marino!"Taking the time to improve your communication skills will only serve you in every relationship, no matter how deep or casual the relationship may be."Renée Marino is a professional communication coach who helps people create genuine connections in their life and business by balancing new school technology with ol' school simplicity. She also uses her well-rounded experience of communicating through various mediums to train companies, organizations, schools, and universities in strengthening their communication skills. Renée played the role of Mary Delgado, in the film Jersey Boys, directed by Clint Eastwood. She has been featured in People.com's “Ones to Watch,” Variety, and The Huffington Post. Her Broadway credits include Pretty Woman: The Musical, West Side Story, Jersey Boys, Chaplin, and Wonderland. She has toured North America with Cats, Disney's High School Musical, and Jersey Boys. As a coach, keynote speaker, and longtime performer, Renée Marino has inspired people worldwide with her energy, relatability, and authentic spirit.In this episode, you will learn the following:1. The importance of Virtual Etiquette.2. Three ways to get in communication with yourself.3. Why it's smart to ditch perfectionism and how you can.4. Key strategies and tactics to claim who you want to be.5. How & why speaking up can lead to incredible opportunitiesResources:Grab Renee's Free Tips: "21 Ways to Use Communication to Increase Business Opportunities" HERE.Buy her book: Becoming a Master Communicator by Renee MarinoConnect with ReneeOther episodes you'll enjoy:The Science of Happiness Part 2: How to Create a More Purposeful and Meaningful Life with ExerciseThe Science of Happiness Part 3: How to Create a More Purposeful and Meaningful Life with MediationConnect with me:Instagram: @midlifeinparadiseFacebook: https://www.facebook.com/dawndfleming/LinkedIn: https://www.linkedin.com/in/dawnfleming/Website: https://www.lifeinparadisepodcast.comLoved this episode?Leave us a review and rating hereSupport the show

Part 2: Comparing Chefs: Chef Josh Morris: From Microwave to Mastering Delegation

Play Episode Listen Later Feb 28, 2023 33:17

Experience the journey of Chef Josh Morris and his unconventional path to success as he teaches us to elevate those around us and appreciate life's blessings."Being a chef is about elevating everybody around you. Right. Because they've got to execute your dream, your visions. So the idea is to elevate everybody around you."Josh Morris is a chef from Gainesville, Texas who has been cooking for 20 years. He has an obsessive personality and has been influenced by his wife and Anthony Bourdain to pursue a career in the culinary arts.Josh Morris was always passionate about cooking, but lacked formal direction. Unfazed by the lack of formal training and with a strong puppy-love for the industry, he took it upon himself to learn and grow in the kitchen. He took on restaurant roles and quickly found himself in leadership positions, learning valuable lessons about delegating tasks and elevating those around him. When he had children, though, he found himself having to take things more seriously, as he had to provide for them. He was gifted with children, and subsequently had to adjust his priorities, his decision making process, and even become a student of books. Ultimately, this is how Josh Morris learned about delegating tasks in the kitchen.In this episode, you will learn the following:1. How Do You Delegate Responsibilities as a Chef?2. What Are the Challenges of Being an Underprivileged Chef?3. What Are the Pros and Cons of Going to Culinary School?Instagram: @insidethepressurecookerYouTube: @insidethepressurecookerTwitter: @chadkelleyPatreon: @InsidethepressurecookerFeedback: Email me!Website: https://insidethepressurecooker.comLoved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.Other episodes you'll enjoy:Josh Morris: Balancing a chefs drive with family lifeCheck Out my Other Projects:Chef Made HomeRoasted Bean FreakTranscript:Welcome back, everyone. We're here with Chef Josh Morris. Man, I almost lost it again. There Josh Morris. And we're doing compare. Contrast. Not even that. I'm going to kind of edit that out. All right, let's start this over. All right, everybody, welcome back. We're here with Josh Morris, and we're going to be talking paths. The path I took versus the path he took. Very different paths, but pretty much ended up in the same spot at one point. So not really a but we did. So, Morris, tell me kind of your path a little bit now. The other part to this, though, is we're not going to touch base for everybody listening on his entire kind of history. If you want to know more about Morris, go ahead and take a look at season one, episode one, and there's a full interview with him then kind of a little bit more detailed about who he is, the life of his apparent and chef and all that fun stuff. Morris, your path?Speaker B 00:05:16Yeah.Speaker A 00:05:17I mean, what got you into it then?Speaker B 00:05:21I grew up in Gainesville, Texas. It's a really small town just south of the Oklahoma border. Didn't have a lot of money growing up. Our meals consisted of ground beef, potatoes, cream of mushroom soup for pretty much every meal. There was no interest in food in my entire family, except my great aunt owned a diner on the town square.Speaker A 00:05:56Right on.Speaker B 00:05:57And at one point or another, everybody in my family worked there. But it wasn't like any interest in the restaurant business. It was just a way to make money.Speaker A 00:06:07Sure.Speaker B 00:06:08I even worked there a couple of times. I remember being like, nine or ten years old and standing on a milk crate so that I could reach the plates in the bottom of the three bay.Speaker A 00:06:19Yes.Speaker B 00:06:23That was pretty much the extent of it. We ate a lot of canned vegetables, but both at the grandparents had gardens, so we'd have tomatoes and peppers and onions in the summer. And I was the kind of kid that I didn't hate anything. Most kids like having a don't like broccoli or asparagus or something like that, and I just loved food all the time. It didn't really matter what it was. And I liked going out to restaurants, even though we didn't do it very often. I think because we didn't do it very often, it was much more of an experience. And I can remember as a kid being really excited to go out and meet with my parents, and my kids are most definitely not like that. We're going out to eat again. Why? I've always been a creative person as a kid. I would draw a lot. I got into music fairly early. I was a writer for a while, so I've always had that creative bug. But actually getting into the restaurant business was it was just for money. It didn't really hold any other appeal other than a nice steady paycheck at first. And then as a cook in a town that's kind of, like, known to be a drug town, got to fall into the pitfalls of that lifestyle. Like, a lot of drinking, a lot of drugs, a lot of hard partying, and your ambitions kind of fade when you're living like that. I mean, it's just like the whole point is to get fucked up. I lived that way for, I don't know, from the time I was 17 till I was, like, 20 or 21. When I turned 21, I got into a relationship with a girl that had two small kids. And I didn't get into that with any intention of becoming, like, a father figure, but that's ultimately what happened. It was a very fucked up relationship, to say the least, but she ended up being a really bad person, and she left us. She left me and the kids. So I became a single father for a while, and I was working two cook jobs at the time and taking care of kids by myself. So it was kind of a hard row for a while. But the bug, I guess, was always there for creating stuff. But I worked in restaurants where there was zero creativity. It was all about volume. Right. It wasn't until I started dating my wife now that the idea of becoming a chef really sat in. And the two people that I cannot overstate their influence on my career are my wife, who allowed me to pursue more dreams of becoming a chef, and bourdain. I think a lot of chefs of our generation can chop bourdain quite a bit. So for the first ten years, I say I've been cooking for 20 years. For the first ten years, I cooked things in a microwave. The only skill I really picked up there was how to be fast, how to be efficient, and how to cook a steak with your fingers, which is a great skill to have.Speaker A 00:10:08There's one good takeaway.Speaker B 00:10:10Yeah, for sure.Speaker A 00:10:16Obviously, your wife was I'm assuming she was in the industry when you met her then.Speaker B 00:10:22Yeah, we actually knew each other at that first restaurant. We worked together, but we didn't date for the first ten years that we knew each other.Speaker A 00:10:30Okay.Speaker B 00:10:31Our path just kind of crossed back together later on in life, and things turned out okay after all that bullshit.Speaker A 00:10:42That I went through, what got you into cooking? What is it about her that got you into it? Was she just kind of did you cook at home and were more creative? And she's like, man, you need to drive this further?Speaker B 00:10:58It was certainly that. Yeah, because when I was a single dad and I had two jobs, I would have $50 to last three people groceries for two weeks.Speaker A 00:11:11Fucking impressive. Yeah.Speaker B 00:11:14I did what I had to do, but there's not a lot of creativity to be had when you have to live off the bare minimum. But once I had her second income, and we got a house, and she was a really great cook. And I was just, like, sitting in the kitchen and watch it because I was so impressed by the things that she knew. And she just learned this stuff from watching cooking shows. So I started watching cooking shows, and of course, Bourdain was the big one, even though he didn't cook that much on that show, he resonated with me because he was a rider, too. He was definitely rebellious, but he had this real empathy for other people and certain romanticism about a cook's life.Speaker A 00:12:04Not just a cook's life, but just the food and cultures and just so many things that were so unappreciated in the world. He definitely took us all to places that people were lack of a better term were kind of scared to go.Speaker B 00:12:22Yes. And it was through that kind of channel where I've always been poor and I've never had the chance to travel, or even when I started thinking about becoming a chef, I didn't have the opportunity to go stage in fancy kitchens or anything like that. I really didn't understand the means of how to even go about doing any of those things.Speaker A 00:12:51That makes sense. I mean, yeah, when you're getting into it, like, it takes time to really understand and then comprehend. I know this seemed like the same word, but it's almost two different words because you kind of understand what cooking is and where you're going, and then there's that next level when you're talking about going and stagging at places, and it's like, wait, what? Then there's the concept of people like, I have to do this. And you're like, no, you don't have to. Right. But it definitely helps with experience for those resume builders out there. It is.Speaker B 00:13:39But I've always kind of had an obsessive personality. Like, whatever I'm into, I'm 100% fully into it. So when I started thinking about food and becoming a chef, I would have dinner parties at my house, trying new things. I would get books from the library, just, like, stacks and stacks of them. And I think because of Bourdain, like, the travel shows, I really started to lean into flavors and cultures that I wasn't familiar with. So big, bold flavors really appealed to me at first. Korean food, Caribbean, African, all these ingredients and flavors that I didn't understand. And when I finally did become a soup chef and had input on a menu, even though it didn't really fit with where I was, those were the things that I would push. And that was kind of a frequent pitfall of chefs when they're coming up. I think as you start to cook for you and you don't really cook for the guest, you're just kind of like, what can I do? How can I create what's next?Speaker A 00:14:56Yeah, especially as a young cook in ensue, because you get so you're enamored by it all. And just your love. And it's such that almost like puppy love stage. I've always been that chef. I was in that same spot. But being that chef, having those younger cooks and Sue's that have always wanted to bring stuff to the table, and you're always kind of looking at it and you're like, man, how do I let the air out of this balloon slowly? Because it's one of those, like, man, I love this. This is great. I love the energy, but it's like, okay, it doesn't fit. So it's like, how can we keep pushing that same energy and be encouraging, but also tell them, like, there's no way in hell it's going to be on the menu.Speaker B 00:15:54And there were some times where I definitely had to learn the hard way, where I would do a tasting for people. They're like, there's no fucking way you can sell this good though it might be, like, it just doesn't fit concept, and it's just kind of weak. And even as a sous chef, like I said, with the obsessive nature that I had, I pushed hard. I would work 60, 70 hours, weeks. And from where I came from, I was a leader in that kind of field. But the way I got there is because I would do things that nobody else would do. And I did them fast and I did them well. So I became, like this machine of self sufficiency, but I didn't know how to delegate. And that was another pitfall that came from when I did become an executive chef, was I took that burden all on myself, and I did not let anybody else touch my shit.Speaker A 00:16:59No, I think that's a common one for so many people when they get into it, and even with people with experience, when they get into a new role, with new people around them not learning, but just actually delegating. Because everybody knows that you have to kind of delegate stuff out to get things done. Because it's not like you just woke up one day, never walked into a restaurant, and then you're just, hey, I'm running the show here. No, I mean, you understood. You've been a part of it. You've been delegated, too. So, I mean, there's a party to you that knew what you needed to do, but there's that fear of, like, man, this is all on me now. And so the concept of delegating becomes really, really difficult to kind of comprehend and actually deal out. I've been there. I've been in that chef and then went to a new restaurant, new town, new city, new state, and had to be that guy and the delegate things out. But I didn't trust anybody. The spotlight was on me again, right? But it was, like, on a very different platform, so there's even more pressure. And I had to fall in my face a few times. And it's part of the learning process.Speaker B 00:18:33Yeah, for sure. I think these are all very common problems, but they sucked at the time.Speaker A 00:18:40But they're not going to go away.Speaker B 00:18:44Failure is how you learn. So I learned a lot. And then I got promoted from sue chef to executive chef. That was a huge deal for me. And I was executive chef for probably four months, and I was really starting to find my vibe. And then Kovich shut down everything. The reason I bring this up is, aside from kind of losing my vibe, I was out of work for almost three months. For the first month, I was trapped at home with the kids. My wife was still working, her restaurant was still open.Speaker A 00:19:23Trapped is a good way to put it.Speaker B 00:19:28I really did kind of hit like a spiral of depression for a minute because it was just like there's a lot of uncertainty about where my future was, if the restaurant was going to come back, if I was going to have a job still. But once I kind of broke free of that, I really just needed something to do to keep my mind busy. So I started a garden in the backyard, and I started getting more into that. And I called you up and I borrowed some old school, like, chef books. That happened is because I was reading French Laundry book, and Thomas Keller talked about how he became an executive chef before he even really learned how to cook. And that one sentence hit me hard. I was like, oh, my God. I've just been like, snowballing all this shit that I've just kind of been teaching myself without ever really knowing any fundamentals. So that's why it hits you up to borrow, like, escophier and things of that nature. It's like reading the Bible. It's hard to sit there and just read the Staffier. You power through it and you learn. One of the bigger ones that hit me was the Irving book that you let me borrow, the secular gastronomy, which that term and modernist cuisine kind of get lumped in together when they're not the fucking same. Modernist cuisine became all the foams and the hydrocolloids and things of that nature. The actual molecular gastronomy was started in the it's just a science behind why things work the way they do. Easy stuff, too. Like, why are your mashed potatoes gloomy?Speaker A 00:21:27Yeah, I'm looking up to see when that book was originally published. I mean, the one that's showing me is 2002, but that's not right because I've owned that book before then. Fairly certain it was from the think so, yeah. Chef Herve, his stuff that he talks about in that book was like the concept of sou vide and so much of that. It's called molecular gastronomy, but it's almost more just like the science of cooking, right? Yeah. And it's a great book. I really enjoyed it. Another one, honestly, I don't own it, and I don't know why, but on food and cooking. Harold McGee it's essentially the American version of molecular gastronomy, right? Exploring the science of flavors. So those are both great or not research, but reference books.Speaker B 00:22:41Yeah. And that was I don't know, it was a big learning curve for me, like really diving into the old school French instead of the stuff that I had been doing. My interest was piqued into learning how to do that stuff, so I would practice at home. I also got really into fermentation while I was on lockdown, so I didn't have much else to do.Speaker A 00:23:07I'm just going to sit here and watch this thing bubble.Speaker B 00:23:12I got really good at making my own vinegars. That was a big one. Doing a lot of pickles. I would say that COVID for me, was actually kind of a good thing. It sucked. But at the same time, I stayed busy and I stayed learning. And I learned a lot of stuff that I wouldn't have learned if I was still so busy at the restaurant that I don't have time for reading and diving and things like that. So we came back from COVID and obviously product was hard to come by. And that was probably the funnest couple of months of my cooking career. Because we were open dinner only for a while. I brought back my top cooks. We had a skeleton crew. We changed the menu almost daily. We had a blast. We and the crew had a blast. For the first couple of months, things started to reopen. We got back into the flow pretty quickly. Business was back, it was booming. But I still had I guess my ideas were getting bigger than where I was. There were certain things that I knew I could never do at that restaurant. And I already have kind of a chip on my shoulder because I was 27 when I decided to work at a real kitchen. And like I said, I didn't have a chance to stage or anything like that. So anything that I didn't learn at that restaurant, I taught myself.Speaker A 00:24:54Right.Speaker B 00:24:54I've always felt like I was behind the eight ball, so I had a lot to prove. Still do. But out of the 20 years that I've been working in kitchens, I've only been a chef by title for almost three years. And that's another, I guess, kind of chip on the shoulder, is like, how do I still consider myself a chef? I haven't had that title for almost two years now.Speaker A 00:25:25It's just a title.Speaker B 00:25:27Yeah, I try to tell myself that I consider myself a chef and that's what's fucking important. This is what I've decided to dedicate my life to. And I do. But I still do.Speaker A 00:25:44No, I mean, for me, the concept of chef and the titles, the name and title gets thrown around in a lot of ways. You know what I'm talking about. And to me, the concept of a chef and being able to call yourself a chef means that you've been a part of a restaurant where you are in a leadership role that also involved creativity. Right. Okay. Being in a leadership role, that's a whole nother level of creativity. If you have ever tried to figure out the scheduling, sometimes during labor crisis and during COVID and stuff that's talk about creativity as well as just punishing yourself, but I'm talking about more creativity in the world of cooking. Right. And also being able to go to someone and almost become their mentor and be able to teach them. Because being a chef is about elevating everybody around you. Right. Because they've got to execute your dream, your visions. So the idea is to elevate everybody around you. And to me, that's a chef, someone that's in a leadership role that can elevate the people around them, that would be a better way to say it.Speaker B 00:27:20I like that.Speaker A 00:27:21Yeah. So with that, you qualify.Speaker B 00:27:28No, thank you.Speaker A 00:27:34Now that you've got my blessing. All right.Speaker B 00:27:44That's where we're at.Speaker A 00:27:47Grew up, we'll say underprivileged no real direction, and finally kind of found that direction. Did not go to any kind of formal culinary training. Informal culinary training. All your training was just self taught.Speaker B 00:28:13Yeah.Speaker A 00:28:17And then finally just the whole, like, okay, time to get into restaurants. Like, lack of a term. A real restaurant. Real restaurant, meaning a scratch kitchen that did not own a microwave. Right. And then just learning the ropes.Speaker B 00:28:39Yeah. And I pushed just as hard as I did when I was executive chef, but I didn't really have a lot of backup because my soup chefs were guys that were still running the line. They still had to run chefs. They were part of the cooking crew, so I couldn't put too much on their plate as far as, like, ordering and inventory. I kind of did a disservice to them. I'm not going to lie by not teaching them those things. But at the same time, it was just kind of, like, head down, do it. I worked sick. I worked 70 to 80 hours a week sometimes. I worked a couple of 36 hours shifts. And those are the things you do because you love it. You will literally drive yourself into a fucking hole. But it's all for the love.Speaker A 00:29:39Yeah.Speaker B 00:29:46I think to a normal person, hearing that you worked a 36 hours shift is so mind blowing. You worked almost 40 hours in two days. Yes, I did.Speaker A 00:30:04There's so many people that aren't familiar with the industry that if they happen to be listening to this, are going to call bullshit on that too, because they're like, It's not possible. And it's like, yeah, actually it is. And it's pretty easy, man. So our path, we just kind of recapped yours versus mine. I grew up, and I was just working fast food, kind of, and went to culinary school. I was able to do that. And honestly, I probably went to culinary school sooner than I should have because I didn't have any real, as I put it, real restaurant experience, other than just knowing that there was something about it that was like, Hell, yeah. And then just kind of bounced around the country until we kind of finally met. But it's a very interesting where I was fortunate, where I didn't have anything kind of holding me back and was never really into any kind of relationship of any kind for very long because my relationship was with restaurants and cooking. And so honestly, when it came to the concept of dating or going out, it was just never a factor for me. I couldn't well, when am I going to go? I'm always working. Not working. I'm studying. And I had no desire to do anything other than work and study for decades.Speaker B 00:32:02It's definitely a different spin with a lot of people that get into this industry. They want to become chefs, and they have that opportunity to stage or travel or work multiple places and sometimes work for free just to get experience. And when you're a parent, you have to think about money first, and you have to think about their well being first. So your priorities are really out of whack. Everyone else's.Speaker A 00:32:35Absolutely.Speaker B 00:32:36The goal is nonetheless the same.Speaker A 00:32:40I remember when we had our first daughter, or only daughter, my first kid, it was a moment of like, oh, shit. Okay, got to take things a little bit more seriously, right? And it's like, okay, still bounced around a little bit. Not too bad. And then when we had our second kid, the moment I found out that we were going to have two, it was scarier than the first one because it was like, I really can't fuck up. No, I can't just on a whim say, hey, fuck you, and I'm going somewhere else, because I didn't like the way you looked at me today. It was like, no, it's time to take things a whole lot more seriously. Some of the frustrations and all that stuff just had to be like, well, I can suck it up, right? Work through it, but just also learn to communicate some of that stuff as well. Once you start adding kids to it, mouse to feed and the cost to just have not just to have them in your life, especially when you start talking like daycares, man, I don't think people really understand how much that costs, depending on what part of the country you're in. I mean, you're easily spending $10,000 a year per kid in daycare so you can work.Speaker B 00:34:31So that you can pay for daycare. It's a really good thing.Speaker A 00:34:35So, I mean, when you take how much someone makes let's call it a sue happens to be bringing in 45 to 50 maybe right after taxes and everything, and then take out daycare, and that's like maybe 25 grand a year of spending money that doesn't include mortgage or rent groceries. Children are amazing. They're an incredible blessing. They helped me. They changed me in a lot of good ways. And some of it was subconsciously, too. And I am incredibly grateful for them, even when they pissed me off. It changes your decision making process and your priorities to a degree.Speaker B 00:35:51Sure.Speaker A 00:35:56Kids. So with that, don't have kids until you're ready. Yeah, but sometimes you're gifted with them. And I know that you love those kids more than anything, too.Speaker B 00:36:14I do like my children.Speaker A 00:36:18On most days.Speaker B 00:36:20Most days. As a child, I always tell myself that I would never have kids, which is hilarious. I now have four.Speaker A 00:36:34Yes, that is funny. Well, that's for me, not kids, but as a student. I was a horrible student in so many ways. I didn't read a book like any book through school without all my tests and all that stuff, for all the reading they're supposed to be doing. It was based off, like, Cliff Notes and all that stuff. But I didn't read a book until I was out of high school. And now I've got a library and.Speaker B 00:37:13I read every day.Speaker A 00:37:13Now I'm not just talking culinary, but just everything. So it's funny how life changes.Speaker B 00:37:22I was always a big reader. What was that horrible at math, though? I'm still terrible at math, but I have to use it every fucking day. Conversions and such.Speaker A 00:37:36Oh, conversions.

Change: Lori Adams-Brown on Navigating Change with Coping Strategies for Difficult Transitions

world strategy change difficult adams transitions maya angelou navigating change coping strategies chapter summaries comloved

Play Episode Listen Later Feb 22, 2023 34:37 Transcription Available

Lori Adams-Brown guides us through the challenging yet empowering process of embracing change, exploring the power of self-compassion, and finding ways to stay in control in order to flourish.Lori Adams-Brown is a third culture kid and experienced change manager who has learned to cope with change through self-compassion, focusing on what she can control, staying flexible and adaptable, and practicing self-care.Lori Adams-Brown guides us through the challenging yet empowering process of embracing change, exploring the power of self-compassion and finding ways to stay in control in order to flourish."Maya Angelou said, 'If you don't like something, change it. If you can't change it, change your attitude.'"Lori Adams-Brown is a third culture kid and experienced change manager who has learned to cope with change through self-compassion, focusing on what she can control, staying flexible and adaptable, and practicing self-care.Lori Adams-Brown learned first-hand the difficulty of change. From being a third culture kid and having to move schools, to welcoming three new children into her home, change was a part of her life. She taught herself to pay attention to her emotions, to focus on the parts of change she could control, to stay flexible, and to prioritize self care. Through these practices, she was able to cope with change in her life and find the beauty in it.In this episode, you will learn the following:1. How to cope with change from an in-depth personal perspective.2. What strategies can be used to cope with change?3. How can self-care help with dealing with transitions in life?Resources:A list of people thankOther episodes you'll enjoy:Dele Downs Kooley on repatriation and career changeKaren González on helpful changes for immigrantsDr. Debbie Pinkston on therapy, self-care and wellbeing Connect with me: Instagram: https://www.instagram.com/aworldof.difference/Facebook: https://www.facebook.com/A-World-of-Difference-613933132591673/YouTube: https://www.youtube.com/@aworldofdifferenceTwitter: https://www.twitter.com/@awodpodLinkedIn: https://www.linkedin.com/company/aworldofdifference/Website: https://www.aworldofdifferencepodcast.comLoved this episode? Leave us a review and rating here.Chapter Summaries:[00:00:02]Welcome to the A World of Difference podcast. Today we're talking about change. We're going to talk about why change is something we must face, both good and bad. And I would love to hear back from you on your perspective and your thoughts around change.[00:01:30]How can we change our attitude about change? I welcomed the change of welcoming into our home each of our three children. Change in my life has been one of the best decisions I ever made. An exclusive interview with each of you who are our patrons, the Patreon supporters, where I'll dig into how I coped through some of the biggest changes.[00:04:08]Change was a part of my life growing up quite a bit, moving to new schools. I've had to learn a lot about change management and different leadership styles. Every work culture, every organizational culture has a...

A Plan to Live to 120

Play Episode Listen Later Feb 22, 2023 22:00

How long do you want to live to be? Have you thought about it? What image comes to mind when you think about living to be 120 years old? In this episode Dawn explains how reframing the way we think about aging and controlling our subconscious thoughts impacts our longevity. You'll discover the following:1. The First Step to living a long, healthy life.2. How to Make a Longevity Plan and what to do next.3. Choosing to live like a candle - and a race horse.4. How to think about the lifestyle you want in old age5. Why it pays to educate yourself about longevity breakthroughs.Other episodes you'll enjoy:How to Live Until the Day You DieLongevity Planning: What's Your Return on Life?Connect with me:Instagram: @overseasliferedesignFacebook: https://www.facebook.com/dawndfleming/LinkedIn: https://www.linkedin.com/in/dawnfleming/Website: https://www.lifeinparadisepodcast.comLoved this episode?Leave us a review and rating hereSupport the show

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Part 1: Comparing Chefs: Josh Morris Grills Me On My Career Journey

Play Episode Listen Later Feb 21, 2023 50:11

Chad Kelley, a former teddy bear-turned-grillmaster, navigates the high-stakes, high-pressure culinary world as he strives to build his own beer-centric restaurant, learning the hard way how to balance intensity and professionalism."I found something here. There's something. And I was like, I should probably follow this up with a more bachelor's based degree, because I also found that I was very good at not just the cooking side of things, but the financial side of things as well. As most people are a lot of chefs out there are great chefs, great cooks. But when it comes to managing numbers and all that stuff, they know fucking nothing." - Chad KelleyChad Kelley is a chef from Southern California who has worked in seafood restaurants in Dallas, San Francisco, and Indianapolis. He has worked his way up from line cook to executive sous chef and has experience in both the cooking and financial sides of the business.Chad Kelley was born and raised in Southern California but didn't take school seriously, instead preferring to work and have fun. When his cousin suggested culinary school, Chad realized it was something he could excel in and found himself in San Francisco at the California Culinary Academy. After bouncing around to different jobs in the kitchen, Chad found himself back in Southern California where he worked for a real housewives of the OC restaurant. He then moved to Indianapolis and later Dallas, where he became the youngest executive chef in the company. While in Dallas, Chad took charge and didn't take any nonsense from his cooks, and eventually he opened a beer centric restaurant with 100 taps, proving his success in the culinary world.In this episode, you will learn the following:1. How did Chad go from a high school student working at In-N-Out Burger to becoming a successful chef?2. What is it like to work in a high-volume kitchen and how to handle the high pressure?3. How did Chad transition from working in the kitchen to becoming the executive chef of a beer-centric restaurant?Check Out my Other Projects:Chef Made Home @InstagramRoasted Bean Freak @FacebookOther episodes you'll enjoy:Ariel Guivi, Part 1: What is a Chef?Patrick Stark: The Untouchable EgosJosh Morris: Balancing a chefs drive with family lifeMore Links for YouInstagram: @insidethepressurecookerYouTube: @insidethepressurecookerPatreon: @InsidethepressurecookerFeedback: Email me!Website: https://insidethepressurecooker.comLoved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.TransciptAnd welcome back to season two. And so today we're going to be talking really more about my background, my history, and how I how I grew. Originally, I was going to break this up into the interview where we are going to be looking at both Morris and I kind of at the same time as we grew, where our backgrounds, where we came from, and how we ended up at the same restaurant. But the more I kind of listened and started looking at these things, it was like, man, it doesn't make sense. So we're going to go ahead and drop these episodes separately just to make sure we can do each its own justice without just editing the shit out of it and turning it into something it's not. You guys listen to this because it's more raw, and creating something super edited is not something that I want to do or something I think you want to listen to.Speaker B 00:01:15All right, welcome back. We're here with Josh Morris and today's session, if you will, episodes. Morris is going to grill me.Speaker C 00:01:32It's not really a grilling. We'll compare and contrast our paths as chefs, I think.Speaker B 00:01:40Okay, that works. Compare and contrast. Yeah. The different perspectives. I mean, we kind of talked a little bit about that last week, where it was definitely much more old school in a lot of ways. It served me well for a long time. It got me into plenty of trouble as well, especially as my career progressed. And there were more and more bitches coming into the kitchen. When I say that, I'm not talking about the females. They were much stronger. I will tell you. We're 100% I would rather have an all female kitchen than some of the all male kitchens I've had is less drama. I mean, they were there to fucking work, and they were kicked ass. Some of the guys are just fucking little dramatic assholes. They were my bitches. They were the dramatic bitches. So I need to clear that up before I got in fucking trouble on that one. So the Morris, take it away.Speaker C 00:02:45Well, we've known each other for six years or so, maybe seven, somewhere in there.Speaker B 00:02:54Okay, sounds about right.Speaker C 00:02:57I know that you grew up in Southern California, and I know that you worked in Dallas at mostly seafood restaurants. Everything else about your career is a fucking mystery to me, and I know you personally, so let's dive into that a little bit. Where did you come from and how did you get here?Speaker B 00:03:18Where did I come from? I came from the shadows. Yeah. Having my voice a little jacked up, that worked pretty well there. So I came from Southern California. Born and raised southern California. Orange county. And no, I didn't surf. No, I didn't skateboard. I did spend plenty of time on the beach. I would frequently ditch high school and go hang out at the beach. And that's something that was possible there, because in high schools, a lot of high schools back then were open campuses. You can drive on, drive off whenever you want. So it was good and bad. And I was working for in and out at the time, and I was enjoying working a whole lot more than I was enjoying going to school. School was always busy work for me.Speaker C 00:04:25Did your family is it like a foodie kind of a family?Speaker B 00:04:31No. My grandmother was in charge of the catering at her church. My mom and my aunt at one point did some catering. Very small scale kind of thing. But at no point were anybody in my family were they really involved in cooking.Speaker C 00:04:59Okay.Speaker B 00:05:01But anyway, after high school, I was still working in and out. I just didn't give a shit. I was having fun time. Everybody else was doing their own thing. And my cousin, who he's been on the show, Jeff, mentioned going to culinary school. And then at that point, something just snapped. Like, that light bulb. It didn't come on all the way, but the dimmer hit switch. Someone hit the dimmer switch, and all of a sudden, it was like, hey, there's something there. And it was just like, okay. And I started exploring it, and the more I dug into it, the more it was like, this is kind of cool. And this was late ninety s I want to say 97, right? Is probably when I started digging into it. And I looked at several schools, whether it's the CIA there was a school in Arizona. I don't remember what it was called. And then I ended up going to California Culinary Academy in San Francisco. It was downtown. And this was before it was bought by La cordon Blue. That was cool. Living in downtown San Francisco for a little over a year was pretty badass, man. Sorry, I was just hearing noises. I'm like, what is that? Living downtown San Francisco, going to school in this old building. It was just French and austrian chefs and a couple of germans thrown in there just for fun. And it was just it was the time of my life. I mean, I absolutely hated school in every traditional form because I learned quickly, and I apply what I learn quickly, right? And I could not figure out for the fucking life of me what I was learning in high school. Had zero application on what I was doing in my everyday life.Speaker C 00:07:13Yeah.Speaker B 00:07:18It was just like, what the fuck is the point of this? But when I got into a culinary school and it was intense, it was just an intense and large volume of knowledge just being fucking shoved down your throat. And it was like, either retain it and move on and do well, or you don't. You fail and you go back and do it again. And so there's a lot of pressure to stay with your class, and so every week to two weeks, you go to your new class. And so it wasn't like a college curriculum where you have, hey, today at 03:00, we're doing French, and then whatever. You didn't bounce around. Like, there was two sessions at the campus. There's the morning and then the evening sessions. And you just rotated some semesters, it was the morning. Some there were at nights. But for eight, 9 hours a day, that's all you did. You took one lunch break or dinner break, and then that's it. And you just did nothing but execute or learn the theories. And I just fucking loved it. I took it all in, and I was like, this is it for me. And I found it was one of those I excelled. And I'm like, okay, this is cool. I can do this. So that's kind of where I ended up after school.Speaker C 00:08:50All right, what about first jobs in kitchens that were not in and out?Speaker B 00:09:02Probably. So I did bounce around. I worked at a couple of places in San Francisco just very short term, doing some stage kind of things. Nothing of any importance or note, but it was just there to kind of get some experience. And then Northern Arizona I ended up going to nau Northern Arizona University after culinary school because I'm like, okay, I found something here. There's something. And I was like, I should probably follow this up with a more bachelor's based degree, because I also found that I was very good at not just the cooking side of things, but the financial side of things as well. As most people are a lot of chefs out there are great chefs, great cooks. But when it comes to managing numbers and all that stuff, they know fucking nothing. And that's unfortunate because that's a huge part of the business. Sometimes it's too much. But hey, if there's no money in the bank, you can't buy shit. You can't fucking operate anyway. And I was like, okay, I'm going to go there. And nau kind of worked out okay, but same thing turned into this. Like, this is doing nothing for me. I'm paying you guys to teach me something that I already know, and I'm going to work over here. And it was a brew pub and working 40 plus hours a week over there while taking a full load at school. And I was breezing through school, but I was getting paid to learn in the restaurant, right? And I'm like, so why am I going to school again? Thing. And I was like, okay. So I finished that off. I didn't end up I didn't get the degree. But it was just like, okay, I'm just going to stick with that. And I was I started there as just as a cook and grew to, like I guess it would be the equivalent of a sue pretty quickly. But this was also a smaller college town, and 99% of the cooks that were there were college kids that just didn't have the charisma to be in the dining room. So I became sue, not just because of work ethic and all that stuff, but also because it was like, okay, you're not really going anywhere anytime soon. And then from there, I ended up back in California, Southern California, and did a couple of different things there. I actually worked as a front of the house for a while just to kind of get some money. And I hated serving. I hated it. I could do it, and I was all right with it, but I just hated it. And then I did a job where it was weird. It was like Real housewives of Orange County kind of shit. And honestly, I think she was on the show, too, when it finally came into that area where her husband had some software company or something, just tons of money. And so he bought her a restaurant so she would have something to do, all right? And it was a ground up construction, and they had someone that they knew that was helping them, but they also hired a consultant. And so I worked with a consultant, got to know him pretty well, and we had a pretty good relationship. And I will never forget this one. We were handed a manila folder with just tear outs from magazines of recipes. And it's like, this is our menu. We covered the walk in parchment paper, right? And then just put and just drew a bunch of fucking squares and then the titles of all the recipes. And then just me and a couple of other guys would then go through and then work on scaling those recipes into professional recipes. And, like, okay, this works. This doesn't. Because it's like you don't go and it's like you're making something. You're like, okay, I need a cup of butter. What the fuck is a cup of butter? But also, just as you know, too, when you go to scale things and scale spices, they don't always scale the same way. But there was this one recipe, it was like some kind of shrimp dish. And the way they described it versus what the recipe was written, like, we could never get it right because we never knew what the finished dish was supposed to be. And they would try to tell us, and we would try to execute, and we were executing what they were saying, but it was always wrong. And they would come back all the time like, what the fuck is this? And this but nobody's like, I don't know. And they would just get so pissed about that stuff. But it was like one of those things that's like, I don't know what to tell you. And they react, fix it. I'm like, I don't know what I'm fixing. I don't know what it's supposed to be. But, yeah, that was a very interesting get right there, and then from there, I ended up in Indianapolis. Did not have a job or anything lined up over there. Moved there for other reasons and just got a job once I landed. And it was at the Oceanaire and they were building out, right? They were getting ready to open. So I was kind of a late hire to them as well. And I was joined them as a saute cook. And I remember in the elevator with the chef, and he's like, you ever done any volume cooking? And I instantly was like, oh, shit. Because I kind of done some, but not to the scale that we were about to do. But oceanaire, I was a saute cook, man. I got fucking my shit kicked in on a daily basis. A lot of that stuff is very saute heavy, two, three pan pickups, pan sauces, all that fun stuff. And it was fun. You definitely learned to cook differently. When you're doing seafood, there's a ton more finesse that's involved. Your margin of error is much less. And when it comes to creating elements that go with seafood too, you also got to be much more careful because you can overpower fish very fast, right? But we were creating for 500 cover nights, and everything came in fresh. Everything was butchered in house. Man, those butcher shifts sucked whenever the butcher was out. When I was finally a sue over there or a lead cook, I kept a duffel bag in the office, which is fucking long johns because the butcher you worked, it was an eight to ten hour shift in a walk in, right? And the butcher table and sink and all that stuff was in the walk in. Sometimes you'd be working and you'd see blood on your hand and you weren't sure where it came from. Did I cut myself? The fish have the blood. It's the same color. And you're just like, oh, fuck, where did this come from? You couldn't feel your fingertips.Speaker C 00:17:44I've never seen anything like that.Speaker B 00:17:46That's cool. Yeah. And then so I was there for about a year and a half or no, close to three years, and just worked my way up through the ranks there, you know, from line cook, lead line, sous chef, execs sue. I helped them open up the restaurant in San Diego as a saute trainer. That was fun. But I was always very intense, always very intense person. And I'm a big guy, and so people have always been scared of me, which I'm just a fucking teddy bear, right? But like any teddy bear, you just don't want to piss me off. But no, there's a few times they're like, hey, dude, take it easy. We don't need these guys quitting yet. But I was just like, dude, come on. You're getting ready to open. And every time we'd fire something, they'd have to stop and look at their notes. I'm like, no, come on, let's let's go. Go. Let's go. I've always been that way. Mike, you got to start trusting yourself. You can't stop and look at your notes every time you got to do something right? Guess what? You're going to fuck up. I guarantee it. But that's also how you're going to learn. If you don't screw up, then you don't know how to fix anything because you've never screwed it up. And if you don't know how to fix it, then you're in worse shape than you've ever been in now. You're going to have to rely on other people. But anyway, so no. And then I moved down from Indianapolis to Dallas when the exec position opened up. And so I was 29. I was the youngest exec in the company at that time. And they just said, Fix it. Things were not as oceanaire as they needed it to be, right? That was the way they put it. They were burning stuff and sending out burnt stuff and it's like, man, it's we're too high scalable place and to be sending out food that's burnt. And so I did, and we kind of brought it back and we had a lot of fun. And then the company itself started going through some hardships. I was struggling as well with the company because just of my personality, my intensity, and there was a lot of that, why are you mad all the time? Kind of shit. And I'm like, I'm not. I'm making sure I'm hurt. But I also didn't take shit. I did not take any shit from anybody. I had two brothers that worked for me that got into a fight on the line on Mother's Day brunch. It was like one of the fucking two days of that year we did brunch and they started to get into a fight on who was doing the poached eggs or whatever, and I fucking kicked them both off the line. Get the fuck out of here. I didn't take shit. Right? That's part of as a younger cook as well, in a lot of ways, where I believed in a lot more structure and a lot more I want to say a lot more structure. But structure needed to be there. The level of fuck off. You can have fun, but at a certain point, hey, time to buckle up, time to be professional, right? Yeah. It's time to get your head in the game. You should always have your head in the game, right? But there are times when you can be a little bit more relaxed. And that restaurant, for the longest time was very relaxed. The GM, he made his decisions by whoever kicked up the most dust got the fucking candy. And that is not how I work. Whoever kicks up the most dust is most likely to get my fucking foot up their ass. And so it just became a very confrontational environment for everybody. So I left and got the opportunity to build out a restaurant down in Dallas, the Metals of Mouth. So that was the opening chef for that one. And that one was a lot of fun. It was the first real ground up build that I've done where I was 100%, had the input on what was going on and working with the owners on creating the menu and then the actual physical space.Speaker C 00:22:45That was like a brew pub, too.Speaker B 00:22:48We didn't brew anything there. It was a beer centric, right? We had maybe 100 taps or something. There was a lot, right? 50 somewhere in that range. Somewhere in the range of just, that's a lot. And damn, that's a lot, right? But it was all beer centric, right? Very small wine. People weren't drinking wine. They came there for the different beers. And we did beer dinners. I did beer dinners with garrett Oliver from Brooklyn Brewing. Met him. Fantastic guy. Ken with sierra Nevada, guys like Bob Ross. He's very quiet, but that was colby. He's very much a recluse, right? And so to get him out and do a dinner with him was a lot of fun. Adam avery with Avery brewering. We can go on and on, but at the time, this was 2010, beer was a very big thing, and a lot of these big name breweries were coming there, and they were coming to Dallas to do dinners with us. They weren't hitting other places. That was a lot of fun. We were doing beer dinners all the time, so we were always creating. People would come to us and be like, hey, I want to do a beer dinner for ten over in the private room, kind of thing. It was like, Cool, let's do it, right? We did it. But that one was just, holy shit. The kitchen was fucking tiny. The size of a bedroom, of a normal bedroom, I think it was. By the time it was all said and done, it was like 13 deep by 18 wide or something. But that was the prep kitchen, too. Like, once you go behind it, where you'd think some prep and other stuff was going on. No, that was just a dishwasher. It wasn't big enough to do anything else with the space. There's no refrigeration back there either. I think there was maybe a couple of countertops work tops, but that's it. And dude, from the time we opened, the time we closed, it was packed, and we were losing cooks because it was too busy, and because a lot of these guys are it's their second job, and it was just a fucking beating because everybody knows the same. If you're not a day ahead, you're a day behind on your prep, right? So all the prep you're doing today should be to set you up tomorrow. So you're not behind, right? You're always working that day ahead. Well, at the end of the night, yeah, we would have no product left because we weren't allowed to 86 stuff. And so many times we were making stuff to order. And so by the end of the night, like, everything's just cleaned out. Like the walk in is empty. I mean, we are getting deliveries daily just because one, our walk in was fucking tiny shit. These guys, they had done bars. All they had done before was bars. This is their first restaurant. I was their first chef. And they're like, this isn't a restaurant, this is a bar. We're only going to do about 40%, 30% food out of here anyway, so that's what they built for. Even though there is a reservation system and a hostess and everything that a restaurant has, bars don't. So they called a restaurant now, but I think it took them like ten years. But no, that thing just kicked ass. From the day it opened. We were in the running for best new restaurant. We lost out. I think we essentially just came in second place for that. But that was kind of a pretty cool thing to do. But we wanted to try to be more I don't want to say edgy, but aggressive with the food, right? It was probably one of the first places, really, that we had bone marrow, sweet breads. I'm trying to remember other stuff we were playing with lambs tongue. Those were all on your appetizer list. Not separately, but on the same day. You want the sweet breads, the marrow or the lambstone? But we wanted to be kind of aggressive in that means of just kind of bringing new foods to Dallas that weren't necessarily scary. I mean, the rest of the world was eating it, but they kind of get people involved in it and they did really well. It was definitely one of those people were getting stuff just to fucking I bet you can't eat this kind of thing. And then all of a sudden, they were fucking loving it. It was like dealing with fucking 30 year old fucking children. Just eat it. I know you're going to like it's. Pretty good. Yeah, I love that scene when people would say something like, oh, it's actually pretty good. Also. You expected it to suck. No, that's not what I said. I'm like, yeah, it is. You expected it to suck because it was actually good. But no, the moth was great. And creating a lot of attention for myself kind of gave me onto the chef list of Dallas, if you will, just because I was more aggressive with food and we were having fun. But it got to the point where every time one of the owners would come in, I just saw Red. All I could see was myself just grabbing him by the throat. And it sucks because he's a good person and I learned a lot from him, but it was just our relationship had come to an end and so I moved on. I was going to actually open up my own place at that point. And we had scouted the properties and we had a signed lease. My wife is an architect, and so the firm she was with, we had set plans that cost us nothing, right? We had the full plans, everything you need to do to build out. And we even had some investors lined up. And then it just got to the point, after six months of dealing with the landlords in the city, it was no longer feasible for us to continue because it was just more political shit involved. And it was like, well, I can't just sit here and wait for you guys to work out the politics. What area was it in, lois? greenville.Speaker C 00:30:24Cool.Speaker B 00:30:27That area is popping now, but we went into it back when. So that area, it was a ton of clubs at one point.Speaker C 00:30:41Mostly just bars.Speaker B 00:30:43Yeah, but it's surrounded by neighborhoods, family neighborhoods all around it. And so they finally just went in after lots of police activity. One of the bar owners was, I don't know, they caught him with like a fucking trunk full of drugs and some other stuff. I don't remember all the details. He was selling out of the club. So they pretty much went in and put in an ordinance that no bars could be opened past like ten or eleven. Most of those places didn't open until like ten or whatever it was. And so you had to apply for a special permit if you wanted to be open past until 02:00. Right? And just everything that came in there, like denied, denied. So they ran everybody out, but the city was working on revamping that whole area. And we were like, hey, timing is there. And we're the kind of restaurant that is going to fit what you're looking for. We're not going to be a family restaurant necessarily. We're not going to have a fucking playground in the back. But you got kids, come on in. We can cater. We wanted to build like a neighborhood restaurant, just your neighborhood bistro kind of thing, but that just all fell through. But during that time though, I started working with a place called The grape and been there for about 40 years, I think. And the chef that was running it, Brian, was just known as like the chef's chef. And I was only working there kind of part time, picking up grill, chefs kind of thing, and I fucking loved it. It took me back into and reminded me how much I just loved to cook. I got so caught up in management and running things and other stuff that I kind of forgot what it was to love cooking. And then after that, that was a short period of time. And then my daughter was getting close to being born, and then I was like, well, I kind of need to have a real paycheck. And then I ended up at another Dallas institution, cafe Pacific same thing that had been there for I think it's been there since 1980. And they brought me on, and they're like, hey, we need to kind of bring in some new energies, some fresh life. That's what I did. We went in, reformatted the entire menu when I was there. When I got there in 2012, the menu folders or whatever it is, are the same ones that they'd use from 1980.Speaker C 00:33:51Wow.Speaker B 00:33:52Right? Yeah. They weren't updating anything, so we went in and updated everything, changed up some wineless stuff and just made it much more presentable. Kind of gave it a steak house feel. But with the seafood presentation, it started to do a much better and still has a very old clientele. He got to meet a lot of rich Dallas money. The owner would be like, there's like four billionaires in here right now. Okay. And then from there, I ended up working with you. And it was actually because of the moth, because the guys were like they specifically said, hey, we want to do the moth, but up here. And the guy they were talking to, the recruiter, was like, okay, I know, guy. So he gave me a call, and I was like, okay, let's do it.Speaker C 00:35:00When you signed on for that, was the idea just to do the one restaurant, or was it pretty laid out that we're going to do multiple concepts right off the bat?Speaker B 00:35:16Yeah, that's the best way to put it. I knew they wanted to do multiple concepts. There was like, hey, we're hiring you to do this one concept. And but there's potential to do some other stuff. Right. They wanted to kind of fill me out a little bit, which makes sense. But before we even got the first one open, they had me on a plane out to fucking Seattle, go test drive and learn how to use these pizza ovens for this other restaurant they were working on. So it was like, well, shit. All right. I guess that test drives over. Before the first one was open, I was already working on the second restaurant.Speaker C 00:36:06Yeah.Speaker B 00:36:10Well, that's my story. I'm sticking to it.Speaker C 00:36:19What about what happened there since then? Do you want to touch on that?Speaker B 00:36:25What happened there? I feel like you're fishing for something here. What are you fishing for?Speaker C 00:36:36Well, there's a reason we're talking on this podcast right now, right? You're not still in the kitchen.Speaker B 00:36:43Well, yeah, no, I retired from the kitchen. From the kitchen? Really? Two years ago. And I don't want to say that it was the restaurants that did it to me. It was me that did it to me. It just happened to be where I was at. And in the timing of it all, my personality is very much head down, let's go. You can either follow me, or I just can run you the fuck over. And that personality still exists today? Very much so. But. I didn't have an on off switch necessarily. I didn't have different gears. I couldn't downshift as much as I would try. But I always took a lot of responsibility making sure that people were taken care of as well. So when COVID hit and we laid off, I forget what the final number was, but it was several hundred people, even though I had no impact on that. We didn't lay anybody off because of any decision that I made. Right. I mean, this was just happening nationwide, but I felt a lot of pressure, I felt a lot of responsibility. And it was kind of a weird sense of failure and responsibility of like, okay, how do I get these people back to work now? And then at that point, I didn't even know how long I was going to have a job for. I went through and we laid some people off and then it was like, okay, now what? We went right back to getting things open. And I just worked nonstop at that point, just trying to figure out how we could reopen each concept in a drive through format. Right. Luckily, by the time we got to the last one, things were opening up a little bit more. Still hard. But we were also faced with the challenge of how do we also keep numbers down? Like, we're not going to have the volume, so how do we I don't want to say it, but there's a lot of like, how do we take shortcuts? I was not vibing with that, and I wasn't that was kind of annoying some people, but they let me do my thing. But the other part that was a challenge for me is I wasn't getting a lot of feedback from anywhere else. So I spent probably, god, I don't know, close to a year, right, eight months, not knowing if I was going to be fired tomorrow. And that kind of weighed on me a little bit, but it was like, okay, fuck it. Let's just keep going. And then finally it got to the point where my body just broke. Mentally and physically, it just broke. So this is during COVID and it kind of sucks because instantly everything was just covered. Then if you had something.Speaker C 00:40:49Looked at you real weird.Speaker B 00:40:51Oh, man. Yeah. I mean, you kind of had a COVID. shove something up your fucking nose and see if you got COVID, man. I've had some brutal COVID tests. Next thing I know, I'm locked up in my room, but I wasn't getting any better. And so one did a COVID test. A couple of days go by, it's negative talking to me. Still have a bunch of the symptoms of how I'm feeling. Go back, take another COVID test, and I drive up to the COVID test because everything was drive through at that point still. The nurse was out there. And this is my doctor's office, the one I was going to I wasn't going to another clinic or something. I went to the people I knew and she's like, you look like shit. I was like, thank you. And so does the COVID test. And she's like, hey, I'll be right back and grab some other stuff. grabs my blood pressure, does the pulse ox and all that stuff. And my blood pressure was like I don't remember what it was, but it was low. And my pulse ox was really low. So my oxygen in my blood was low. My blood pressure was low. Apparently I was really white and I just had these cold sweats going on. But I felt normal, right? I was functioning. I was like, no, I feel a little crappy. And she's like, you need to get to the yard now. She's like, do you need me to call someone to come get you? And all of a sudden I just panic set in. I'm like, Fuck, no, I can get there. But so I drove over to the er and they checked me in, obviously. So I go in and you have to check in out front. And like, no, I'm here because yada, yada, yada. Next thing I know, like, they've got like, this fucking armband on me. And then people are coming out and like has mad suits and shit to take me into this fucking room. And it was just like, damn. But I mean, it was all precaution. I get it. And fucking did a rotor ruder job on my nose just to fucking get a COVID sample. I mean, my nose was bleeding for a couple of minutes after this COVID test. And the guy was like, COVID test is only as good as a swab. Damn. So within an hour or two later, that comes back negative. Still hazmat suits come off. They start doing blood cultures, blood work. They come in, they had me do an X ray. Then they took me in for a ct scan of my lungs. They had me on oxygen the whole time. And over the period of about 6 hours, my oxygen and blood pressure slowly recovered. I was there for about 6 hours getting fluid and oxygen. And the nurse comes in. He's like, so the doctor tell you what happens if this comes back positive? Like, no. And this is before. He's like, yeah, so if you come back positive, we're sending you to this hospital over here in plano. And it was this was also during the time where if you were admitted to a hospital, you didn't leave. And then it was like, well, shit, if I would have known this, I want to fucking come here. But my oxygen wasn't recovering either. So finally blood everything like, okay, we're not going to admit you with COVID You're not getting transferred anywhere. But we couldn't get my oxygen up. And so they're like, okay, we're going to admit you for that. And I was like, Fuck, was like, well, it's very dangerous because your body will essentially just start doing a lot of damage. But anyway, so finally they got to the point where they're like, okay, we're going to let you go. I think they just didn't want to admit me, but if you ever start feeling xyz, come back immediately. I was like, sure, not going to happen. And then but that was it. And then shortly after that, a couple of weeks after that, my wife and I decided to take a vacation. We just need to get away. And we did. We ended up in Colorado. lestes park, and Rocky Mountain National Park had just reopened, and we were up there with my family, and it was great. Just got grounded. I'm very much one of those people. I'm not a hippy kind of thing, but there's something about being out in a forest. It's the vitamin D, the sun energy. It helps reground you. And I just felt better and came back after about a week and felt good. Went back to work, came home that day, and I was like, I don't want to do this anymore. I'm done. We started talking about it, and the reason for that is I knew that if I kept going back, that I would put myself right back to where I started, because I didn't have that control. And two, I didn't have what's the word I'm looking for? I don't know, but just my work ethic and who I was, and I didn't have the resources outside of work to kind of control stress, right? And so I would have just put myself right back to where I started. I would have been burned out again. I would have just had this short fuse, and it would have happened really quick. And I saw that and I was just like, this isn't for me. And then at that point, just more things started happening. This was probably maybe August or something of 20. And then October of that year, my dad passed natural causes wasn't COVID. He actually just said, I'm done. He had been locked up for a while. Not locked up, he was in a home, but nobody could go visit him, so he just refused meds and just checked out. And then six weeks after that, my father in law passed away from COVID related symptoms the day after Thanksgiving. And then it was just all this stuff was going on, and then people were passing away that were close, and it was like, yeah, we're making the right decision. And also, luckily, my wife has got a great career, and she was with a firm that really appreciated her and was helping her grow. And so if it wasn't for her being in the position where she was at, it would have been a much harder decision for us to make. But we went from a two income household down to one, but that one income was still solid enough, right? Yeah. We still need to make some adjustments, and we're working through that. We had some money in the bank, but that's kind of drying up. So that just made that decision. It's like, okay, let's step away. We'll figure out what we're going to do. But first things first is like, let's start getting healthy ish right. But my wife, her thing, too, was she did not want me just to completely walk away from restaurants. She's like, there's no way you can there's no way you can completely walk away from just cooking. And the other part, she put she's like, we've also invested too much in you and kind of building a brand for myself in the Dallas area to just give that all up. So we need to kind of make sure we stay involved in that. So that's kind of where Chef made home, then came along. Now I'm here today, correct? Yeah. That sounds long winded to some, but that's the short story, too.Speaker C 00:49:36Well, I enjoyed it.Speaker A 00:49:37Hey, thanks for listening to this episode on season two and learning a hell of a lot more about me than you probably realized you wanted to know. And next up, we're going to be talking a little bit about Morris and more detail of his growth, and then we'll kind of we start tying that together in the next episode. All right, once again, thanks for listening. I'm your host, Chad Kelly with Josh Morris. This is inside the pressure cooker.

Change: Doni Aldine's Journey as a Third Culture Kid, Empathy & Courage in DEI and Black History

Play Episode Listen Later Feb 8, 2023 68:40

Celebrate the courage to explore, learn and grow with empathy, as TCKs show us how to thrive with multiple dimensions of belonging."The biggest tool in our tool bag is something that we're good at, but we need to focus on more so that we can use it to our advantage, and that would be empathy. So being very open, one thing I find, and I found this to myself, and I have to work on it every day, is we are so multicultural. Right. We do all the things, we've been all the places, we think we got it right. But there's so much..." Doni AldineDoni Aldine is a globally mobile, Afro Latina and first generation North American who is passionate about creating community for cross cultural populations. She is the editor and founder of Culturs magazine and a TCK scholar who speaks around the globe on the subject.Doni Aldine was born in New York City and at two weeks old, she started her international travel. Growing up in seven different cultures on five continents, she developed an immense appreciation for cultural diversity. She became a TCK scholar and Editor-in-Chief of Culturs magazine, which celebrates 21st century cultural diversity. Doni taught her students to break their lenses and think outside of themselves, and she emphasizes the importance of having the courage to learn about different cultures and empathy to understand them. Through her own experience, Doni has learned that we all have the power to choose who we are and to embrace all of who we are.In this episode, you will learn the following:1. How TCKs Develop Empathy Through Cross-Cultural Experiences2. Exploring the Dimensionality of TCKs and Their Families3. Understanding the Benefits and Challenges of Being a TCK in the 21st Century.Resources:https://www.cultursmag.com/Other episodes you'll enjoy:EPS 122EPS 119EPS 112Connect with me: Instagram: https://www.instagram.com/aworldof.difference/Facebook: https://www.facebook.com/A-World-of-Difference-613933132591673/YouTube: https://www.youtube.com/@aworldofdifferenceTwitter: https://www.twitter.com/@awodpodLinkedIn: https://www.linkedin.com/company/aworldofdifference/Website: https://www.aworldofdifferencepodcast.comLoved this episode? Leave us a review and rating here: https://www.podpage.com/dashboard/a-world-of-difference/reviews/Chapter Summaries:[00:00:02]The Aworld of Difference is a podcast for those who are different and want to make a difference. This week Lori Adams Brown talks about her new job in Silicon Valley. Change means the good, the bad and the I don't want to talk about it.[00:00:48]Doni Aldine identifies as a Third Culture kid, a TCK, because of her experiences growing up in multiple cultures. She's passionate about creating community for cross cultural populations. She brings a nuanced conversation around the beautiful aspects of Black history.[00:06:34]It's hard sometimes to help monoculturals understand. I focus on dimensionality, something that I realize about being a TCK because everyone's t cknus is very different. The biggest tool in our tool bag is something we're good at, but we need to focus on more. That would be...

Glenda's Golden Years Sparkle: A Good Life Case Study

world happiness case study good life sparkle golden years robert j waldinger good life lessons comloved

Play Episode Listen Later Feb 8, 2023 17:59

In this episode, Dawn shares her recent two week experience with her mom Glenda. After her stepdad Jim passed away last October, Dawn had concerns about her mom's well-being. it's the first time Glenda has ever been alone. As it turns out, she's thriving and a great example/case study for the importance of relationships as explained in the book The Good Life: Lessons from the World's Longest Scientific Study of Happiness, by Waldinger, Robert J.; Schulz Ph.D, Marc. If you missed it, here's a link to the last episode where Dawn did a book review.Connect with me:Instagram: @overseasliferedesignFacebook: https://www.facebook.com/dawndfleming/LinkedIn: https://www.linkedin.com/in/dawnfleming/Website: https://www.lifeinparadisepodcast.comLoved this episode?Leave us a review and rating hereSupport the showSupport the show

Change: Hannah Nation on Faithful Disobedience: Writings on Church and State From a House Church Movement by Wang Yi in China

Play Episode Listen Later Feb 1, 2023 53:08 Transcription Available

In Hannah Nation's podcast episode, uncover the compelling central conflict between the Chinese housechurches' global identity and the Chinese authorities' nationalist agenda, as the Hannah Nation explores theidea of persecution as an apologetic moment."God is not dependent on political rights to grow his church. Do political rights help? Yeah, I thinkoften they do. Are they important? Yeah. I'm not going to go out and give up what I think is animportant part of America and American life. That being said, God doesn't need those things in orderto grow his kingdom. His kingdom grows however he wants it to grow, and it is Him who will grow it,not our political powers and the rights that theyHannah Nation is the Managing Director of the Center for House Church Theology and a graduate ofCovenant College and Gordon Commonwealth Theological Seminary. She has written for Christianity Today,the Gospel Coalition, Plough, and has edited several books, including Faithful Disobedience Writings onChurch and State from a Chinese House Church Movement.In this episode, you will learn the following:Church and State perspective from a Chinese House Church Movement.Hannah Nation's unexpected journey to the Great Wall of China changed her outlook on life and faith forever.After discovering the Chinese house church writers and their hard-to-access writings, she was inspired to make a contribution to the global audience. With a unique perspective on post-colonial theology, she encouraged others to prioritize Jesus and the global reality of the Kingdom of God. Despite persecution and fear, Hannah inspired the Chinese church to use their suffering as an opportunity to testify to the power of God and repent of their own idols. Through her work, she showed that faith can thrive even without political rights.1. How has the Chinese house church developed its own unique theology without outside influence?2. How can persecution be seen as an opportunity to share the good news of Jesus?3. How has the Chinese church grown exponentially in the face of political opposition?Resources:Other episodes you'll enjoy:Craig Greenfield on Subversive MissionJessica Stone on Jounalism in AsiaConnect with me:Instagram: https://www.instagram.com/aworldof.difference/Facebook: https://www.facebook.com/A-World-of-Difference-613933132591673 /YouTube: https://www.youtube.com/@aworldofdifferenceTwitter: https://www.twitter.com/@awodpodLinkedIn: https://www.linkedin.com/company/aworldofdifference/Website: https://www.aworldofdifferencepodcast .comLoved this episode? Leave us a review and rating. Click here to reviewChapter Summaries:[00:00:02]Hannah Nation has edited a book called Faithful Disobedience writings on Church and State from a Chinesehouse church movement. This book brings for the first time to English readers his writings, some of hissermons. We'll talk about some of the big changes that are happening behind the scenes in China.[00:02:31]Hannah Nation joins A World of Difference to talk about her new book. Tell us a little bit about yourself andwho is Hannah Nation?[00:03:17]I consider myself a Pittsburgh native, although I wasn't born here. My parents were living in Illinois when Iwas born, and we didn't move here until I was ten. I currently live here with my husband Trey and our twokids. It's always so amazing to meet people who've lived in a lot of...

america god jesus christ american world church english china state chinese movement illinois kingdom of god pittsburgh managing directors christianity today great wall writings church and state gospel coalition house church plough wang yi comloved hannah nation faithful disobedience craig greenfield

Best of 2022: Martine Kalaw on Black History, Diversity, Equity, Inclusion, Being a Stateless Immigrant, and How to Build Bridges of Belonging in Corporate Organizations

Play Episode Listen Later Jan 25, 2023 61:42 Transcription Available

Martine Kalaw's compelling mission is to empower Human Resources professionals to make Diversity, Equity and Inclusion accessible in the workplace, but her journey as a stateless and undocumented survivor reveals the irony of empowering managers to support marginalized communities while also risking Tokenism.You will learn how to use team building activities and mental health support to help empower marginalized groups to reach their full potential."It's not lip service when especially when you've got metrics and you also can identify the return on investment when we adjust those metrics and we improve the metrics."Martine Kalaw is a speaker, consultant, trainer and author with a decade of experience working with Fortune 500 companies and tech startups. She helps develop people and increase performance and productivity as a diversity, equity, and inclusion consultant.Martine Kalaw, a stateless and undocumented survivor, grew up navigating through a number of different communities. As a result, she was able to gain an understanding of different perspectives, which inspired her to create her own enterprise, Martine Kalau Enterprises. Here, she focuses on making diversity, equity and inclusion more accessible in the workplace. Martine realized that those in marginalized communities often feel a deep loss of dignity and aloneness, so she encourages them to build a team of resources to help empower them. This team should include a mental health practitioner, a technical assistant, a mentor, an ally, and the right attorney. Through her work and her book, she focuses on providing resources for those in marginalized communities and upskilling managers to understand the power and influence they have inIn this episode, you will learn the following:1. What strategies can be used to make diversity, equity, and inclusion accessible in the workplace?2. What is the importance of having a team of support to empower individuals in marginalized communities?3. How can managers use their influence to create a sense of belonging and access in the workplace?Resources:[Insert links to any other lead magnets or Calls to Action from Guest here]Other episodes you'll enjoy:[Insert 3 past episodes with links]Connect with me:Instagram: https://www.instagram.com/aworldof.difference/Facebook: https://www.facebook.com/A-World-of-Difference-613933132591673/YouTube: https://www.youtube.com/@aworldofdifferenceTwitter: https://www.twitter.com/@awodpodLinkedIn: https://www.linkedin.com/company/aworldofdifference/Website: https://www.aworldofdifferencepodcast.comLoved this episode? Leave us a review and rating here: {LINK}Chapter Summaries:[00:00:02]Our guest on today's show is Martine Kalaw. Martine is a speaker, a consultant, a trainer, and an author. She brings more than a decade of professional experience working with Fortune 500 companies and tech startups. She'll be speaking about leadership around diversity, equity, and inclusion with an emphasis on belonging.[00:01:45]Martine Kalaw was born in Zambia and his family is from the Democratic Republic of the Congo. He spent seven years in removal proceedings, deportation proceedings. Now he's created Martine Kalaw Enterprises to support human resources professionals in making diversity, equity and inclusion accessible in the...

Eric Hasse, Part 2:The Rise Through Meritocracy in the Pressure Cooker

Play Episode Listen Later Jan 18, 2023 32:01

In a post-COVID world, Eric Hasse, a seasoned chef and cook, navigates the hostile kitchen culture and questions the concept of meritocracy as he battles with an exodus of restaurant workers, rising meat prices, and a new generation of distracted cooks."The way you move up in kitchens is you've got to do your job and the job of the guy in front of you. Eventually the job of the guy in front of you, you keep that job, and then you start shaving off your line cook duties, right? You're doing the job, and then one day it's like, oh, hey, by the way, you're a sous now, or you're a lead." - Eric HasseEric Hasse is a professional chef with experience running kitchens and being an executive chef on four different occasions. He is an advocate for the meritocracy of the restaurant industry and believes in the importance of hard work, dedication and a good attitude.Eric Hasse was discussing the state of the restaurant industry post-COVID with a chef in Malta. He shared his experience with a harsh kitchen culture in the past, where one had to work hard and outwork those in front of them to move up. He speaks of how restaurants are now expecting more coddling of their staff, yet the expectations remain the same. He compares a professional kitchen to the military and how it requires discipline and resilience in order to succeed.In this episode, you will learn the following:1. What is the unique bond shared by wine, cooks, and chefs?2. What is the state of restaurants post-COVID?3. What is the difference between the old and new kitchen culture?Resources:Eric Hasse on InstagramChef Eric's Links Sweet Mama Hot Sauce on InstagramSweet Mama Hot Sauce: Order HereOfficial Patriot Gear -10% OFF with code CHEFHASSEOfficial Patriot Gear on InstagramChef Life ClothingOther episodes you'll enjoy:Ariel Guivi, Part 1: What is a Chef?Patrick Stark: The Untouchable EgosJosh Morris: Balancing a chefs drive with family lifeConnect with me: Instagram: @insidethepressurecookerYouTube: @insidethepressurecookerTwitter: @chadkelleyPatreon: @InsidethepressurecookerFeedback: Email me!Website: https://insidethepressurecooker.comLoved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.Transcript:[00:00:03]Over the last 20 years working in restaurants, I met a lot of really interesting people. Bourdain called us pirates and misfits, and he couldn't be more right. We really were. I say were. We are a hodgepodge of cultures and backgrounds, and we get to play with food all day, and we get to make a living doing that, and it's pretty damn awesome.[00:00:27]This is what inside the Pressure Cooker is all about. It's about making some new friends and sharing some stories with some old friends. And listen, we all know that life inside a kitchen is not for everyone. We've seen plenty of people come and go that thought they could hack it and they couldn't. It really does take a special someone not only to survive, but to really thrive in an environment of just what feels like complete fucking chaos, but it's pretty damn controlled.[00:00:58]And then just the constant pressure and the stupid hours you put in, not to mention it can be a very thankless job. Before you know it, it's all in your blood, and it's the only thing you know and you need more. It's an addiction. This is the bond that all wine, cooks and chefs share. It's becoming the heartbeat of the kitchen, as cliche as that fucking sounds.[00:01:22]But it's in our blood, which means it's fucking pulsing through our veins, and it's what we live for. A quick interruption before we jump on to the rest of this, two things. First, there's a link in the show notes that well, it's not really a link. It's my email. Please.[00:01:42]I want to hear some feedback from you all. What do you love? What do you not love? This is how I learn. And the second part I've set up a patreon account for this podcast.[00:01:52]The link is also in the show notes below. Please, if you're able to, we would love any contribution you're able to support us with. We all have costs that we need to try to cover with this show, and any sport would be greatly, greatly appreciated.[00:02:10]Right. Where is that? That sounds so familiar.[00:02:17]Are we Googling this right now? No. I mean, if you want to. I'm just writing it down to look it up, man. So where do you think the state of the restaurants, like, post COVID restaurants are just in?[00:02:46]It's a mess. It's a mess everywhere.[00:02:53]I was actually talking with the gentleman chef in Malta this last week, too, and he pretty much said the same thing, and it was very interesting to have a conversation with him, talking both kind of people as well as product, and he's on the other side of the world, and it's the exact same story. I think we're on the upswing. Minus the mandates are gone. That's a whole different topic for me. Like, those mandates were bullshit to begin with, and the whole shipping things back and forth and, like, supply chain crisis and all that bullshit.[00:03:43]Like, I feel like we're being led to a place where it's purposely less meat driven.[00:03:59]Like prices are going up. I remember paying fucking $8 a pound for wings and then going down from like eight to six to fucking three. And like $3.69 for a pound of wings was like, incredible. I was like, oh, shit. I guess they're going back on the menu.[00:04:18]But like, the porter houses and the tomahawks that we sell, we make no money off that shit.[00:04:29]You're not making money off that $140, you know what I mean? We make what change compared to the pork shank we put out this weekend and sold that out as a special. And it was literally $5 to put on the plate and he sold it 32, 36, 40. You know what I mean? You make your money with that.[00:04:57]Yeah. And you're not too worried if one comes back either because he fucked it up. He can't well, they're all ready to go, dude, I can't cook it anymore. Well, something happens. But yeah, I always hated those really high end things that I was just like, man, don't fuck that up.[00:05:20]Yeah, we got a new guy on Broiler and he's pretty much there with his temperatures, but he's under more than he is over. I've yet to see him go over. We can always bring it up attempt, but he can't bring it down. Yeah, I'll take under any day of the week. Yeah, exactly.[00:05:49]With staffing and all this, we're kind of talking. So there is that great. We'll just call it exodus for the restaurant industry, mainly because everybody's living paycheck to paycheck and then all of a sudden there is no paycheck, even though there's stimulus and other money coming. Like, for a lot of people, it just wasn't enough. So other people just found other jobs.[00:06:15]Whether they thought it was temporary or permanent, nobody knows. Who even knows what they do? But things are opening up and fewer and fewer people are coming back. Now, some people are saying it's the culture. I understand concept of that, but I'm still going to call bullshit on that because the culture is what it is.[00:06:36]The kitchen culture or the outside of the kitchen culture? No, the kitchen culture. Oh, yeah, kitchen culture now is fucked. Well, before, yeah, it was a harsh environment. It's always been a harsh environment.[00:06:49]Right? Me and you are probably more of the old school chef's mentality. I'm going to go out on a limb and say that I was trained by Germans and French and Austrian guys and what they grew up with as well was you want to talk about hostile fuck? I mean, they were probably shoveling coal as their intern, right? Yeah.[00:07:11]I've gotten plates of fucking plates of perfect risotto fucking thrown at my feet, just knocked out of the window, saying, like, give me something I can fucking sell. Like I can't make it any better. Than this. What the fuck are you looking for? I'm looking for this guy to fucking put up the fish at the same time, and now this risotto is cold, so fuck it.[00:07:29]Make another one. There was no caring about your feelings. That just wasn't a thing. Yeah, just put your head down. Fucking do your best.[00:07:39]Now it's on Twitter, Facebook, Instagram, hrs. Get involved. Mean, he made me cry. That's his fucking job, dude. It's his job.[00:07:50]Fucking shut up and cook. That's it. Yeah. To me in the kitchen. Yes, it was a harsh environment, and we all had expectations of ourselves, but there was expectations of the team, right?[00:08:06]And so I expected myself to perform at a better level than I was at, because that was me just pushing me. How am I getting better today? Right? And just never being complacent. That's exactly what I did.[00:08:19]And it's the total opposite now. Now it's like, I got to get home, because fucking Housewives of whoever gives the Fuck is on. It's not a thing, dude. I'm sorry. I've seasoned tickets to the Giants.[00:08:31]I don't fucking care, dude. You work in Sundays. Like, welcome to the club, dude. This is what it is. So I want to know how a line cook has seasoned tickets to the Giants.[00:08:42]Oh, my God.[00:08:46]It's like a running joke in the restaurant because he's, like, friends with another guy that worked there. And our chef Keith was going away on his honeymoon. They needed, like, extra hands, and they got this guy Brian to come in, and he was dog shit. His fucking work ethic sucked. The way he talked about his mom and his sister was just, like, crazy.[00:09:05]Like, this bitch, this content. I'm like, oh, my God, dude, you live with these people. This is your family. This is how you talk about them. Then you come here and you bitch to us, and it's like, I can't wait until November is here, because I'm not doing this, and I'm not doing that.[00:09:20]Who the fuck do you think you are, dude? You're 30 years old. You don't know shit about shit. Like, you think we're here to pick up your slack? That's just not how it works, dude.[00:09:28]Eric doesn't help with the floors. So fucking what, dude? Get a broom. I've never once chased if I saw one of my chefs pick up a broom or a mop, it was instinct to be like, hey, don't worry, chef. I got that.[00:09:41]Yeah, right. You know what I mean? Like, I got that. Go back to the office. Go fucking organize your fantasy football league, whatever.[00:09:49]You got more important shit to do than mop the fucking floor and babysit these kids. If the guy above you, whatever position you're in starts to help you or get involved in your job, that means you're not performing. Exactly. You need to study. He's like, what do you want me to do?[00:10:07]I said, how about fucking update your resume, dude, because this fucking job is not for you. Get on, learn Microsoft Word, get in there and start fucking typing, because cooking is just not your thing. That requires, like, he's not there anymore. No longer my problem, if I have to reiterate. What should I do next?[00:10:32]If I say update your resume, the fucking clock is ticking, right? At no point should we be outworking them. I was taught that if you want to get to where the guy above you is that you need to hustle and work your ass off and be better than that guy. And if you can't go in every day and try to be better and learn something new and shave a minute off of this pickup time or change the prep on this to get it done faster with the same or a better result, if you can't adjust, then you're not doing anything, right? You're just showing up.[00:11:09]The way you move up in kitchens is you've got to do your job and the job of the guy in front of you. Yeah. Eventually the job of the guy in front of you, you keep that job, and then you start shaving off your line cook duties, right? You're doing the job, and then one day it's like, oh, hey, by the way, you're a suit now, or you're a lead. And so the promotion and the title or the name on the jacket is, if anything, that's just kind of formality.[00:11:42]The name on the jacket is, like, irrelevant to me. Yeah, but you should be doing the job well ahead of time. So the whole idea we're going to make you a sue chef shouldn't be fucking surprise you or anybody else. I've run kitchens. I've been the executive chef at Kitchens on four different occasions.[00:12:02]And it's great, but it's only as good as the staff behind you 100% if the owners aren't there to back you up or they're so they're just, like, clinging on to dishes of fucking restaurant past and like, oh, we should do this. No, we shouldn't do that. Shit is garbage. Like, nobody wants to see a fucking giant meatball in this tiny little fucking clay pot. Like, that shit has played out.[00:12:26]Like, let's move forward. You know what I mean? Like, we don't need to do this anymore. Like, let's do something else. Like, every restaurant on this block serves that dish.[00:12:35]No, we don't need another arugula salad. Like, fucking get out of here. I'm perfectly content, like, where I am. I think I'm happier as a sous chef to go in and be the pit bull that doesn't give a fuck too. I can be the animal.[00:12:51]You know what I mean? Keith is a great guy, but he's way more timid than I am. And he has a kind of gentler approach and I just don't if I rip you a fucking new asshole, don't expect me to rub your back and tell you it's okay. Afterwards. You might get like, listen, you know, it's just a work thing at the end of the week, but I'm going to beat you up all week.[00:13:14]That's how it was done to me, and that's what worked. It was like that whole military aspect of break you down to build you back up again. Sometimes you need to see that, like, all right, cool. I guess I suck at this, and maybe I should be a little bit better, or what can I do to get better? How do I get better?[00:13:32]Do I ask more questions? What do I need to learn? Just when I go off the deep end, it was more about when people would stop caring. I wasn't necessarily the pit bull. I mean, I'm a bigger guy.[00:13:47]My voice carries, and I've always been told, like, hey, why are you yelling? I'm like, no, I'm not yelling. I'm making sure I'm hurt when I yell. You're going to fucking know. Yeah, that's a good line for me, too.[00:14:01]But the moment when they just stop caring and are just blatantly, like, Give a fuck. When did you give up? And then when everything starts to be sacrificed, it's like, Listen, I've worked way too fucking hard for you to fuck this up, right? And so if you don't want to put the work into it and you don't want to try, then why am I trying to help you? Why am I trying to pay you?[00:14:27]Yeah, 100%. So it's like, no, get the fuck out of here. Yeah, I've got no patience for that. Yeah, I lose it with that whole thing. I don't have enough time in my day to worry about that kind of petty bullshit if you can't care in the slightest.[00:14:50]If I went to work and didn't give it my all, I was in fear of my job. I would have been shit canned immediately. It doesn't matter, like, how good you can cook if you can go in there and cook good, but not consistently and have a shit attitude and, like, all that garbage that comes with it, you can only put up with that shit for so long. Well, the other part is, like, so they say it's the restaurant culture and the abuse, so to speak, that is toxic. But I want to ask the question, what fucking industry or what job can you go to where the attitude you portrayed that got you into this hostile situation would be okay?[00:15:34]Because I'll go, sign me up. It's only okay in restaurants. I mean, to me, it's like, that's just if I walk into a restaurant, I expect it to be like that. Well, no, I'm talking about someone that can walk in and not give a shit and then complain that they weren't getting paid enough. It was too hostile.[00:15:54]They got yelled at. They weren't trying every day. They just kind of would come in and just like, hey, how under the radar can I stay? Where's my cruise control? And then bitch like, hey, I'm not getting paid more.[00:16:07]I'm not getting promoted. I'm not doing this. Fucking chefs yelling at me. And it's like, well, apply everything you just said to me to any other career. And would you expect a different result?[00:16:16]No.[00:16:19]It'S work ethic. Yeah. And we as chefs are just like it's literally with the last meritocracy left. How many other jobs can you go to? This lengthy application, 17 fucking interviews and all this other bullshit.[00:16:35]Like, you walk in, it's like, all right, dude. Like, alright, so go on the walk in and fucking make me something. Right? Like yep. Like, profession, like professional artists.[00:16:43]Like, there's no fucking place to go into be like, all right, we'll paint me something. Like that doesn't happen. Not just like, all right, go in and fucking what's his name, banksy or whatever. You're not like, getting a job. And like, all right, we'll go fucking paint something on the wall here.[00:16:58]It's just like, all right, there's the walk in. We got a whole bunch of shit. Fucking make it taste good and look nice. And then do that every single night, every single day for the remainder of your time here. Like that or better, it's judged on merit.[00:17:11]Like, what can you do that post today? That true cook thing. Like, all right, the new guy. I talk all this shit, right? That was great.[00:17:20]And then you fucking sync, dude, and then I'm bailing you out if I got to come and do your fucking job. Like, we have a problem. That was a great post. It was a good one. That's the thing.[00:17:33]It's become so obscene that they come in with this attitude just like, I need to fucking coddle you. No, I don't. I don't need to coddle you. Nobody coddled me. And I fucking turned out just fine.[00:17:43]Guess what? If you work the fucking fry and plancha station, you better be fucking prepped, because I'm not coming to do it for you. There is no cuddling in a kitchen. It's not. But, like, it's expected these days.[00:17:55]It's 100% expected. They think that people are just going to get, like, a little pat on the ass and be like, all right, it's okay, buddy. We'll get them next time. And that's not how it works, dude. It's just not.[00:18:06]These guys will come in, like, at 03:00 all fucking stoned or fucking working off a hangover from the night before. And I've already fucking I got home at one, I've been up at seven, hit the gym, and already got to work fucking 5 hours before you even decided to show up. Opened everything, the whole fucking line set up and nobody has to worry about shit. But that's not for you, dude. That's for me.[00:18:29]I don't do that shit for anyone else. I do it for me first. And foremost, this is what I need to do. And how close do you think kitchens, like true professional kitchens are to like, the military? Oh, they're fucking neck and neck.[00:18:44]They're right there. I know there's the whole brigade system and stuff that we work on. But I mean, for the most part, not too many kitchens still use that. Not anymore. Now he's going to be listening to this, but I'm going to say it.[00:18:58]We just had a guy leave. He's moved to Pennsylvania. And he's like he got hired as, like, the sous chef in this place in Pennsylvania. And it's like the guy that fucking hired you as a sous chef probably doesn't even understand what a real sous chef there's no concept of, like, those titles anymore. Like, you see the ads on Indeed.[00:19:15]It'd be like, oh, we're hiring a fucking pizza chef. No, dude, it's not a pizza chef. Like, you're a fucking cook. Like, you make pizzas. You know what I mean?[00:19:24]If you have an ad up for Domino's and you're fucking posting a pizza chef and you walk in and change your shit on Facebook and fucking Instagram and be like, I'm a pizza chef at Domino's, like, no, dude, you're a fucking robot. You're a useless robot at this point. It's not what it was. You don't start from the bottom and work your way up anymore. And it's not like unfortunately, it only goes so far.[00:19:47]There's very few restaurants where it's like, okay, that cook is really good. We're going to bump him up and you're going to be the sous chef. People go in and it's like you said before, it's just like, I just need to make ends meet. I'm just doing this because I have to pay my fucking outstanding Netflix bill or whatever. I can't go home and watch fucking House of Dragons unless I get these, like, 3 hours of overtime.[00:20:09]I don't fucking care about you and your house and dragons, dude. What have you done for anyone else lately? Hey, man, I need to pick up some overtime. My my only found's account was locked. Yeah.[00:20:19]Looks like so ridiculous at this point. Well, no, I asked the kind of the military thing because to me that it's like the line is like the trench, right? And I mean, it almost feels like the guy next to you is like your battle buddy. And I mean, I didn't serve any military, but that camaraderie that comes out of it as well at the end of the shift, I mean, it's like coming out of a firefight where it's just like, you just look at each other and like, fuck yeah, right? And you should be proud about it as opposed to looking at the guy next to you and you'd be like, one more shift like that and you're going to have a fucking knife in your side, dude.[00:20:55]Yeah, there's been plenty of night. It's like all those things have happened regularly. It happens constantly. It's like, dude, fucking how long? Six minutes.[00:21:04]Okay, well, your fucking six minutes is actually twelve, so you want to meet somewhere in the middle, like, let's figure this shit out. At least they told you six. Six is actually 1212 is 24. When I say how long? And your answer is melting cheese, I'm like, that's not a fucking time, actually.[00:21:22]How long? It's coming. It's coming. So is fucking Christmas, dude. Let's get that shit in the fucking window.[00:21:29]To me, I love the other 130 seconds. It's like, okay, well, 30 seconds means half of it's on the plate. I don't even see the plate down. Yeah. As they're like bending down to pull a burger out of the draw and fucking throw it like a frisbee onto the flat top, I'm like, come on, dude.[00:21:44]Like fucking nowhere close to three minutes, it's never going to happen. That's the how long? Two minutes. So is it working, Porterhouse? Medium well.[00:21:56]How long right now? As it's like, going in the broiler, I'm like, oh, come on, dude. Just say you forgot it. Just just fucking be honest, man. That should have been the first one off the ticket.[00:22:05]Oh my God. Sometimes, I mean, we get some crazy nights where it's just like it's Porterhouse, Porterhouse, Porterhouse, tomahawk, Tomahawk, tomahawk. And they're like, non stop. Just non stop.[00:22:18]So how much longer before chefs and cooks? I shouldn't say chefs, but eventually it will be chefs. But it cooks, replaced by robotics and AI. It's already happening some places. Oh, yeah.[00:22:37]I mean, fast food places. Yeah, it's happening. I know. White Castle. Yeah, white Castle is a bunch of McDonald's and stuff like that.[00:22:45]Yeah. Their friars are essentially all automated now. It's all robotic. They have that one. I think that robot is called Flippy or something like that that will cook burgers and steaks and shit.[00:22:59]I don't see it happening in like I don't think like, eleven Madison Park is going to get any fucking Flippies anytime soon. But there's going to be restaurants that are going to be like, probably the last man standing kind of thing, right? I could almost see it where at one point in our future where there's going to be restaurants that are all, it's robotic, there probably won't be a soul in it. Right? That person is probably like just the tech guy that's there to fix a robot if it breaks, couldn't tell you anything about it.[00:23:35]And then there's going to be restaurants that can be staffed with true cooks chefs, but there's not going to be any middle in between. I think that's pretty fucking depressing.[00:23:53]That's a really fucking depressing thing to think about. The thing is, like, people put like, their heart they put all of themselves into this job. And to think that someone is so fucking brazen and be like, oh, we're just going to cut the middleman out. We're just going to have this robot flip burgers and fucking cook steaks and drop fries or whatever. That was someone's fucking dream, you know what I mean?[00:24:24]And you just replaced it by a goddamn robot.[00:24:31]I've been seeing the writing on the wall for so long, where it was harder and harder, pre coded, just with product costs, right? Yeah. And I was part of a group, so we always had contracts in place. So I was paying like 1015 percent less than just the mom and pop place. So the larger your buying power was obviously dollars, the less you paid, which is I understand, but it's like, man, so all the places that need the help are the ones paying the most.[00:25:11]100%. It's already hard enough to stroke, the struggle to get by. And then so COVID happens, and they probably had bills racked up. And then we finally get out of COVID We kind of all right, things are somewhat stabilized, right? But that pricing is just fucking through the roof.[00:25:30]It's crazy. And then they raise your minimums, and then they tell you, I mean, we had a company in Boston that was like we were set up for like, three days a week delivery, and it kept, like, a good rotation of stock. And all of a sudden it was like, oh, we're not coming on Wednesday. The fuck you mean you're not coming on Wednesday? What do we pay you for?[00:25:48]Everything will be there Friday. I'm going to fucking need double that on Friday. It got so obscene where it was just like, oh, we don't have enough truck drivers. We don't have enough this. We don't have enough this.[00:25:57]Oh, here's the $80 fuel surcharge. Here's, this. Here's, tax on this, tax on this. It became insane. Not like the prices of the product through the roof.[00:26:08]Yeah, but you know what? All of your chain places, they're getting their deliveries. Of course they are. Now all of a sudden, the chain. People basically survive on serving fucking prison food.[00:26:21]Applebees is going to get a fucking delivery over, like, a place that gives a shit. And they're going to pay 20% less, if not less than that. And the price on their menu, you're going to look at it and you're going to be like, it almost cost me that to put it on a plate. Yeah. It's like, how are you supposed to compete with that?[00:26:43]Because now people are coming into your place and they're like, well, dude, why is your burger $15? I can go over here and get it for nine. And I've heard this. I've done some consulting and just working with some of these guys, and that's just how it is. We have a meat market, like, right down the street from us.[00:27:02]And they're great. And they're like they service all of Long Island incredible products. And they have this great burger blend. Literally. It's $5 to break it down.[00:27:13]It's $5 per patty just to put on the plate. So what are you left with a $20 burger at the end after you throw all this shit on there and then add like, slab bacon and this and that and all this, you know what I mean? And like labor and overhead. Like it all adds up. Yeah.[00:27:32]And who right now can go out to dinner and have a $20 burger when they just spent like $160 to fill up their gas or have a fucking $900 oil bill? The ones that came in for the two Tomahawks. Yeah, it's crazy. It's just not so bad. Yeah, but that's what I'm saying.[00:27:52]The longer this plays out, the more we're going to start seeing the more just the graveyards filled up with the mom and pop places. And the smaller restaurants, the medium sized ones will struggle to get through. But that's why I'm saying soon enough it's going to be all corporate chains operated by machines. And then you're going to have your standalones that are just going to be kind of the last of the mohicans kind of shit that are just going to be your true chefs. And there's always going to be just some of the stand outs and who knows, maybe some pop ups where it will be a thing again.[00:28:29]Underground dinner becomes like an actual thing. We're going rogue. Yeah, the whole thing. And like the ghost kitchens and shit that are popping up now. People want to rent space.[00:28:42]There's like a place down the road for me. I go on Grubhub and it's like and you look at the address. It's like three addresses for like the same one address for like three different places. Yeah. How is it even possible that's like a Boston market that's like three different chicken places out of one restaurant with the fucking get out of here.[00:29:00]They started doing that in San Francisco. They actually opened up. It was someone they opened just a ghost kitchen. It was a warehouse. And that's all they were doing.[00:29:10]I forget how many kitchens were in it, but at one point they had eight different restaurants that were executing just out of that. And that was their only location. It wasn't like, hey, some of them were like, oh, we're just going to do our take out delivery out of there so they can focus on the kitchen. Which was like, hey, that would be nice. Not have to deal with fucking take out delivery out of the restaurant.[00:29:35]But some of them are just it's amazing. It went over the top. I know. When COVID hit, I was still in Boston and nothing was open. Everything was shut down.[00:29:49]Everything was closed. So there was all these Bertucci's restaurants. They're like all over. It's like Olive Garden in New York. They're fucking everywhere.[00:29:59]But they were all closed. So then Eric Greenspan started that thing, mr. Beast Burger. And they were all working out of fucking. All the Bertucci, they were, like, basically paying the rent there.[00:30:11]Go in and serve takeout and send out burgers to everybody. And that's just what happened. And it took off and it just, like, escalated from there. Now everything's a ghost kitchen. Everyone's like, got some little second restaurant inside a restaurant selling basically the same food or like, different products or different wrappers.[00:30:30]To me, people are paying for a full scale, like, a full restaurant experience through a ghost kitchen. The quality is not going to be there. We all know that once you put something into go box, quality drops significant, right? Yeah. And then once you start adding on time for delivery and all that stuff, you're going to get maybe 10% of the quality that you started with.[00:30:58]Yeah. I think it just opens the door for more complaints. Well, yeah, if we run a restaurant, you have, like, nachos. I'm not even putting nachos on it to go menu. It's not even going to be an option for you to take on.[00:31:16]My chips are soggy yeah, I bet they were. What can I do for you every time? Can I get, like, a muscle pot to go? No, you can't, dude. You fucking can't.[00:31:26]That sounds horrifying. Go sit down in a restaurant and eat them. And thank you for listening to this episode Up Inside the Pressure Cooker. If you enjoyed this episode and feel like you're able to take something away from it, please go to Apple podcasts and rate and review us. If you don't use Apple podcasts, please follow us as well as share this episode with a friend.[00:31:51]This is a publication by Rare Plus Media, hosted and produced by me from Rare Plus Media and myself, Chad Kelly. Thank you for listening. Keep kicking ass.

Eric Hasse: Tales from a Life of Cooking, Chaos & Caviar

Play Episode Listen Later Jan 17, 2023 26:46

"Experience the flavor of Chef Eric's kitchen, where the heat is as 'Hot as F*ck' and the passion is real.""I go into every day just wanting to be better. So much of what I see now is it's, like, too focused on the show. It's a marketing scheme compared to as opposed to the actual caring about the cooking. Sure, it can look good, but does it fucking taste good?" - Chef EricChef Eric has been cooking since he was a child, when his mother taught him to make a meatloaf. When his son was born, Eric decided to switch to cooking as a career and has been doing so for 17 years. On the East Coast he has worked for various restaurants, including DBGB, but has seen many restaurants close due to COVID. He finds that many restaurants focus on the show rather than the taste of the food and is inspired to do better each day.In this episode, you will learn the following:1. The unique bond shared by line cooks, and chefs.2. The challenges of running and surviving a restaurant during the COVID-19 pandemic.3. The creative and entrepreneurial success story of a chef who created his own hot sauce.Resources:Eric Hasse on InstagramChef Eric's Links Sweet Mama Hot Sauce on InstagramSweet Mama Hot Sauce: Order HereOfficial Patriot Gear -10% OFF with code CHEFHASSEOfficial Patriot Gear on InstagramChef Life ClothingOther episodes you'll enjoy:Ariel Guivi, Part 1: What is a Chef?Patrick Stark: The Untouchable EgosJosh Morris: Balancing a chefs drive with family lifeConnect with me: Instagram: @insidethepressurecookerYouTube: @insidethepressurecookerTwitter: @chadkelleyPatreon: @InsidethepressurecookerFeedback: Email me! Website: https://insidethepressurecooker.comLoved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.Transcipt:[00:00:03]Over the last 20 years working in restaurants, I met a lot of really interesting people. Bourdain called us pirates and misfits, and he couldn't be more right. We really were. I say were. We are a hodgepodge of cultures and backgrounds, and we get to play with food all day, and we get to make a living in that, and it's pretty damn awesome.[00:00:27]This is what inside the Pressure Cooker is all about. It's about making some new friends and sharing some stories with some old friends. And listen, we all know that life inside a kitchen is not for everyone. We've seen plenty of people come and go that thought they could hack it and they couldn't. It really does take a special someone not only to survive, but to really thrive in an environment of just what feels like complete fucking chaos.[00:00:56]But it's pretty damn controlled. And then just the constant pressure and the stupid hours you put in, not to mention it can be a very thankless job. Before you know it, it's all in your blood. And it's the only thing you know and you need more. It's an addiction.[00:01:13]This is the bond that all wine, cooks and chefs share. It's becoming the heartbeat of the kitchen, as cliche as that fucking sounds. But it's in our blood, which means it's fucking pulsing through our veins. And it's what we live for. A quick interruption before we jump on.[00:01:31]To the rest of this, two things. First, there's a link in the show notes that well, it's not really a link, it's my email. Please. I want to hear some feedback from you all. What do you love?[00:01:45]What do you not love? This is how I learn. And the second part I've set up a patreon account for this podcast. The link is also in the show notes below. Please, if you're able to we would love any contribution you're able to support us with.[00:02:01]We all have costs that we need. To try to cover with this show, and any sport would be greatly, greatly appreciated.[00:02:10]Chef Eric, 32nd elevator pitch. Who are you? I am Chef Ericos father. I'm a chef and I am a patriot. And that's pretty much it.[00:02:25]All right. How old are your kids? 1610 and two. You're covering the gamut there? Yeah.[00:02:35]Papa was a rolling stone.[00:02:41]So tell me then, how long have you been cooking? What got you into it? I've been doing this forever, man. We moved to Massachusetts when I was, like, eight, I think. And we took over my family's taxi company.[00:02:57]And mom was working and stepfather was working. And it was a phone call on, like, a phone on the wall that you had to, like, answer and be home for. And this is what you do. And you make a meatloaf, and I'd get the whole thing. She'd read me a recipe.[00:03:14]You're writing this down. You're writing this down. And I would do it and I enjoyed it. And the more that that went on, I kind of fell in love with it.[00:03:28]That's fine.[00:03:33]When did you realize it was going to be a career? Jesus.[00:03:41]I kind of switched permanently to it being a career. About 17 years ago, I was going to go to the army. We found out that my ex was pregnant with my oldest son, and things just kind of shifted gears. I always tried to stay out of the cooking business because I thought if I did it every day, it would ruin it for me.[00:04:08]I wouldn't get as much enjoyment out of it. There's truth there, you know? And like, I grew up in a house like, my father owned three delis. He worked himself to death. He was a shit bag, whatever.[00:04:20]He wasn't around. And it was what it was. And I thought if I worked in the industry, it would just make it all tainted. But it actually became quite the opposite.[00:04:38]I can understand that. It's almost one of those, like, he didn't want to follow in his footsteps. Yeah, 100%.[00:04:47]Okay, so right now you're cooking your soup and you're in Farmingdale, New York. You've been out in the East Coast the entire time. Yeah, new York. I work in the city for Danielle Bald.[00:05:10]A few restaurants here on the island. I was in Boston for a little bit, and then last November, I came back to Long Island. Okay. Dug in back here. Now.[00:05:25]Were you at barbalude? No. Is it DBG. Bees. Oh, nice.[00:05:32]I like that blue. Our commissary was you opened the front door to the commissary and it was the back of the iconic CBG. Bees. Like punk rock. Yeah.[00:05:45]A few trips I made to New York, actually there, I think, twice.[00:05:52]I like the feel to it. It's a different animal now, though. The city. It's become just disgusting. Oh, the city.[00:06:01]The city has just become disgusting. Yeah. This whole COVID thing just ruined so many restaurants. There like Michelin Star restaurants are shutting down. It just became abysmal.[00:06:11]That was like, the tough time in Boston. Like, I left there to come down here because at the end of COVID with all the restrictions and everything, nobody could offer the pay, nobody could offer the hours and everything. Rent moratoriums were up, and it was just got insane. Yeah. I don't know how restaurants I mean, it was impossible for so many places to survive and pay people because restaurants aren't exactly known to have, like, large vaults of cash just hanging around waiting for this stuff to happen.[00:06:45]Especially in New York or the East Coast, where just the rents are fucking ridiculous as it is. Even with the moratorium, at a certain point, it's like, hey, everybody's got to be able to pay something here. Yeah, I got a little obscene. What's the one restaurant you were sad to see go? I don't know.[00:07:08]There was a few there was a couple nice little, like a couple of quiet joints in Boston that were just it was like a good place to go get, like, a bowl of ramen or some nice sushi or something like that. And they were closing left and right. Little, like, no name, hole in the wall places that would go to after work. You know what I mean? Yeah, those places where I mean, they were kind of the definition of restaurants that were survived paycheck to paycheck kind of thing.[00:07:34]Yeah, exactly. Yeah. They were probably floating checks for a while. Yeah, that's unfortunate because all those places are usually pretty legit. And it was the smallest places and the best food we could leave.[00:07:49]I was, like, working in Brookline. It's a place called the Public House for, like, a great set of owners. This guy David loved food, loved everything. We did, like, a barbecue Sunday. We'd have people coming in just for that on Sundays.[00:08:03]And then you get to end the shift and go out and hang out with the guys and go get a fucking bowl of noodles and just wind down from a crazy week. And then all of a sudden, that shit wasn't there anymore. What did you guys do after that? Then it was just like, hop on the green line to the red line and go back to Dorchester and hang out. That's unfortunate.[00:08:23]Yeah, it was pretty shitty. So tell me about a time when you're cooking and you just kind of question everything, where you're just like, man, am I really in the right spot? Is this my career? Should I be looking for something else? I think that's happened a couple of times.[00:08:38]The first time was like, when I started in Delhi's, and I just got tired of it. Like, the hours, the bullshit, it became a lot. And then when I went to work for Danielle valud, it was a whole different animal. It was like, I have to inspect this guy's, like, parsley schiff and odd right now. Is this what I want to do?[00:08:56]I don't want to be the chef with the pair of tweezers and the fancy little shit on the plate. That's just not me. I'm never going to be a tweezer chef. I'm a fucking bull in a china shop. I come in, and if you're in my way, I'm mowing you down.[00:09:14]I have a very strong point of view on walking into a kitchen and like to see these cooks that just, like, have this I don't give a shit attitude. Like, oh, don't worry. It's not my job. Somebody else will do it. If I did that in any of the restaurants that I worked at, like, the places I work, like, none of those chefs picked up a broom or a mop.[00:09:32]You're lucky if you're going to get him out of the office, let alone mop up after you. And these guys are like, oh, he doesn't even help with the floors. He doesn't do this. I'm like, God, give it a rest, dude. Like, this is not how the world works.[00:09:44]Like, I broke my balls to, like, get where I am, and you're here fucking three days a week, showing up at 03:00 in the afternoon. Like, what do I care how you feel? It literally doesn't matter to me. Just shut the fuck up and mop. Yeah.[00:09:55]Oh, man. But, like, working for DB was just, like, insanity because, like, he has all these corporate chefs around him, and you have to go in, and they're like, all right, well, it has to be done like this, and it has to be done like this. And you got to follow around seven guys that you can barely communicate with because they're either Haitian or we had, like, a bunch of Albanians when I first started there, and nobody spoke English. So it would just have to be, like, visual demonstrations, like how to shift a Nod parsley, how to properly cut the chives so, like, Chef Rob didn't come in and throw everything in the garbage and make you redo it. So is there, like, a corporate chef that would just come in before service and do is walk through and then leave?[00:10:32]Yeah. So I was, like the opening suit. I would come in and I took care of, like, all the sauces. I managed all that stuff. I had 13 guys in the kitchen, and it was massive.[00:10:44]They had, like, six on the weekends. They had, like, six people on Garden alone. The restaurant isn't that big. The line was huge. The hotline had six, and then we had a roundsman that would jump between and fill holes, and then we had six on Garden.[00:11:00]Jay. Okay, that whole back room is, like, a chef's table and all that stuff. Like, Jim Gaffegan lived across the street and used to come in on Sundays for, like, brunch with his family and hang out back there. And then you got four cooks just, like, going it was obnoxious. We would do 300 people for brunch and then, like, another 300 for dinner, easy on a slow day.[00:11:22]I didn't think it was that big, but obviously I'm wrong. It was a decent sized restaurant. So what inspires you now? Change. I go into every day just wanting to be better.[00:11:34]So much of what I see now is it's, like, too focused on the show. It's a marketing scheme compared to as opposed to the actual caring about the cooking. Sure, it can look good, but does it fucking taste good? You know what I mean? Are you ordering shit product?[00:11:52]Is every fucking delivery coming from Cisco and their garbage? You know what I mean? We can bleep out Cisco, but they're fucking legit trash. As a broad liner. It's insane.[00:12:05]I would never order produce from them. No, absolutely not. Some of their stuff is fine. I mean, when you're talking about just all your dry stuff, whatever, but chemicals and whatnot. Yeah, I don't think in every location of them is kind of a little different, but yeah, I wouldn't be ordering any fresh product.[00:12:27]And then to bastardize it. You get it. And even if it's like half trash and you can make it into something, why order in massive quantities from Cisco and then produce this servable food to store it in the freezer for three months and then pull it out and court by court by court? I've seen chefs do that, and that shit is just so unappealing. I get it.[00:12:53]I get it's, like production based, but it doesn't have to be like that, right? Yeah. If you're starting with quality to begin with, I mean, you're going to have a hell of a lot less waste. Yeah. Your freezer is going to be smaller, too.[00:13:08]Yeah. At Harley's we have one chest freezer, and it's for fries.[00:13:17]Fries and like, I think lobster tails right now for New Year's Eve, but everything else. Yeah, I would say last few restaurants I built out, we didn't put freezers in them for anything for a couple of reasons. One, I also didn't want to deal with ice cream and desserts because I'm like, okay, listen, to get into that, it's like, now you need a dipping. Well, you need somewhere on the line for that. I'm like, I don't want to fucking deal with that shit.[00:13:48]No. I'm like, hey, listen, there's a great place about a block down. Yeah, they make fantastic ice cream. Go get yourself an avocado or something.[00:14:03]Avocado? No, avocado. The Italian ice cream with the espresso.[00:14:16]But you know what though? It's probably an avocado ice cream that they're looking for, though. That shit is so played out. I'm so fucking tired of avocados. It's like avocado is like the dried parsley on the rim of a plate for me right now.[00:14:29]Like a fucking nauseating to look at. I don't even want to see that shit. Yeah, you've got your late eighty S. Ninety S plating where every plate had the paprika and the parsley around the rim. I worked for this lady in Massachusetts, and it was like a breakfast and brunch pot.[00:14:53]I just got there, and then it was like this sushev position, and she was like all excited. And I go in and she's like, explaining the garnishing shit to me, everything.[00:15:11]It was just like purple kale. Purple kale on everything. And then she fucking sprinkles the dried shit around the plate. She's like, I like to call it Jazz fetty. And I'm like, Are you fucking kidding me?[00:15:25]Like, you don't name confetti after yourself, let alone fucking dress a plate like that just simple is so much easier. That's good. Yes, fetty. Yes fetty. My buddy Joe appreciate that because she's like, trying to sue him over a hot sauce recipe right now.[00:15:48]Good luck. She's like grasping for straws desperately yeah. At this point her lawyer is just stringing her along for cash then. Yeah, definitely. He probably should have told her that when it comes to recipes and intellectual property, unless somebody signed something that said, you own everything I create, or if it hits the menu for whatever reason, you own it.[00:16:14]But even then, prove it. No, she can't. He was just asking me if I want to be, I guess get deposed if I want to be a character witness or whatever. And this whole little lawsuit. I said, sure, sign me up, dude.[00:16:33]You know what? I give the guy credit because he took a step back from a restaurant. They stole a bunch of his shit. He went through with all these lawyers or whatnot. And when he sat home waiting for all this to do, him and his wife made this hot sauce called Sweet Mamas.[00:16:50]And they're selling the shit out of it. And they're going to like hot sauce expeditions. And they're winning and winning and winning. And she's jealous. And I know for a fact it's not her recipe.[00:17:01]Yeah, I wouldn't doubt it. And even then, if she wants to say it's her recipe, legally you only have to change like one third of the recipe to create to make it unique, which is fucking easy to do. When I walked in that restaurant, her hot sauce recipe, she had this guy Tony there who was just like he was a fucking clown. There was no way. He was like, I've been an executive chef for six years.[00:17:30]I'm like, you're fucking 23, dude. Like you don't know shit about shit. Like you're trying to mulchify fucking stems right now. What are you doing? Like fucking strain the sauce.[00:17:41]Act like a professional for like 3 seconds. All you taste is hot. You don't taste any flavor whatsoever. It was a mess. Well, I mean, that's just kind of what everybody looks for these days.[00:17:56]Everybody just looks for straight heat. I don't know of any hot sauces out there that I actually enjoy because look at all the peppers that are they were going after the Carolina Reapers and this and that. Okay. Outside of putting you in the fucking hospital, what is that really going to do? Yeah, seriously.[00:18:14]I mean, we made sauces. We did a barbecue competition. This restaurant was with SmokeShack Blues and I named it Hot as Fucking. I had to wear a gas mask, like a whole respirator just to fucking just to mix it wearing like goggles because the fumes were just like massive. Yeah, it was like unbearable.[00:18:37]Oh, yeah, you smoked out the whole kitchen. Everybody saw it. Great. We'd make it like come in at 07:00 in the morning and have it on the stove just going and simmering in the back. And we'd have to open all the front windows, the doors, the back door just to let it all out.[00:18:54]Because you couldn't even have a customer walk in the building at 11:00 in the morning because their fucking eyes are burning. I just love to do that. Sometimes you get the little chilly vinegar bombs and then all of a sudden you just hear people on the other line. You're just like, yeah, talk some more shit. Exactly.[00:19:17]Oh, this isn't that hot. Okay, wait a second. This one's a fucking creeper. And then all of a sudden they're on the floor.[00:19:28]You mentioned this earlier, but cooking for theater instead of flavor. And this is kind of an interesting thing because I don't want us to blame social media, right? But there's that, hey, we got to make that Instagram worthy food, but it's got to taste great. And so everything's got to be like I remember documents. Hey, there's got to be Instagram.[00:20:06]Picture the owners. Can we put this picture on Instagram? If this goes to a guest and they take a picture of it? And I'm like, why did Instagram start driving so much fucking traffic for us? It just did, man.[00:20:21]It's crazy because you see, I'll go through my Instagram and it's like, what the fuck am I doing? These guys you got these idiots that just go on TikTok and fucking dance and they're making millions of dollars and I break my ass. You know what I mean? I break my ass to fucking bring in a paycheck and pay for my kids and pay for my apartment and enjoy my life. And these guys just fucking do nothing.[00:20:48]And then you get, like it, like, broke down someplace. There was like this fucking massive fallout where it didn't have to taste good anymore. It was just about, like how pretty the plate is. Well, it wasn't even how pretty it was. It was like how over the top.[00:21:08]Like, how ridiculous could it be? Yeah, I don't want fucking goldflake on my goddamn dessert. Like, get that shit out of here. Why do we need that? What about your 32 ounce tomahawk that's wrapped in goldflake?[00:21:23]Yeah, that's fucking so stupid. It gets so ridiculous and over the top. That's cool. Dude, you can wear sunglasses and fucking shaving face like Antonio Banderas and sprinkle salt and shit. I don't fucking care.[00:21:38]What does the steak taste like? What does it taste like? If it's cooked well, you don't need all this bullshit sauce, dude. We go out to the table at a tomahawk or a porter house. We throw an herb butter on it, we'll torch it and bring it up to Temp table side.[00:21:53]And that's it. That's it. It just needs butter. It needs butter and fucking love. That's it.[00:21:58]You just have to pretend to give a shit for 5 seconds and fucking cook it properly. Just care about what you're doing. And that's literally it. These guys are just like, I got to have the fanciest fucking chef coat and my apron needs to be tits, and I got to go out there, and I got to be fucking perfect. You don't, man, just go in the kitchen, put your head down, and fucking cook.[00:22:18]Do your goddamn job like you're here to fucking serve the people. It's not about your ego. It's not about a lot of the bullshit. You're here for customers. And like you said, it's not about ego, but it's more about just giving a fuck for those 5 seconds.[00:22:33]It's like giving a fuck for everything and being excited about everything. Exactly. These cooks that we've been getting rid of at the restaurant, I came in at the right time, I think. I think I joined the team at Harley's at the perfect time. It was like, Keith's a great guy, and he was running himself ragged, and he had no help.[00:22:57]He was fucking not, like, treading water, but he was, like, fighting because he had a good vision of where we should go and how to get there. But there was just, like, missing pieces. Yeah. There's only so much one person can do. I'd like to think that I stepped in at the right time to help get that forward.[00:23:22]And now it's like, before, it used to be the kitchen can't keep up with the dining room. Now it's the dining room can't keep up with the kitchen. There you go.[00:23:33]And that's now becomes a whole new list of problems to solve because now the kitchen is, like, where it needs to be, but the front of house staff can't, like, get their shit together. You know what I mean? Well, I mean, have they ever yeah, no, we do. We have some really great servers, but there was a time where it was like, okay, this one's here for a week and gone. This one's here for a week and gone.[00:24:01]People can only work two days a week, and it's like, how much do you really give a shit if you're only here two days a week? The restaurant is just an ATM for them. Yeah. They come in, put in their time, walk out with their cash. Exactly.[00:24:16]But they're kids. It goes back to that. Like, kids in the kitchen shit. Like, they come back and they just, like they think, like, we're there to serve them. I'm like, that's not how this works, dude.[00:24:28]That's not how any of this works. We are here to serve the people you're serving. So if we don't all work together, you're fucked. We're fucked. And they go home miserable and with a comp meal.[00:24:41]Yeah. So many different places I want to go with this because it's like, all right, how do we want to unpack this? Because you're right. There's this new generation that's coming in that is very entitled. So entitled.[00:25:00]It's, like, such a disgusting trait to see that. I'm like I just, like, question, like, why would you choose this business if you're not about serving other people? Why are you here? Why are they here? I mean, have you asked anyone that?[00:25:15]I ask them all the time. Like, what are you doing here, dude? What do they say? Oh, I got to pay for school. What school?[00:25:23]Dude, you go to fucking school online. Like, get out. Do something. Like, fucking do something with your life. This is not the like, you get people coming in that like the fucking Miami Dolphins do.[00:25:32]They keep playing football. They know football is not the path they should be taking, but they keep trying.[00:25:41]You a Miami fan then, huh? No, just saying. It's like, do you want to get up and be the fucking best at what you can be, or do you want to go in and half ass everything? I don't half ass anything. You get up and I don't know who the fuck said it.[00:26:00]There's some saying about being in the jungle. Whether you're a lion or a gazelle, the first thing you do when you wake up is you fucking run. That's the one thing you know that you have to do, is you're fucking running. You either running to not be fucking food or you're running to get food. And, like, I'm not going to be the fucking gazelle.[00:26:16]And thank you for listening to this episode of Inside the Pressure Cooker. If you enjoyed this episode and feel like you're able to take something away from it, please go to Apple podcasts and rate and review us. If you don't use Apple podcasts, please. Follow us, as well as share this episode with a friend. This is a publication by Rare Plus Media, hosted and produced by me from Rare Plus Media and myself, Chad Kelly.[00:26:44]Thank you for listening. Keep kicking ass.

Kaitlynn Wood: A Survivor of Abuse and the Pirate Era in the Restaurant Industry

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Play Episode Listen Later Jan 10, 2023 23:56

In this podcast episode, Kaitlynn Wood, a headstrong 30-year-old female chef, struggles to survive and thrive in the chaotic and thankless world of the restaurant industry, where pirates, misfits, and White Collar pressures clash with her own grit and ambition."It really does take a special someone not only to survive, but to really thrive in an environment of just what feels like complete fucking chaos, but it's pretty damn controlled."Kaitlynn Wood has spent the last few years working in restaurants, and has seen firsthand the 'pirate' and 'misfit' culture of the industry, as well as the transition to the 'white collar era'. She has seen people come and go who thought they could handle it, but it takes a special type of person to thrive in the chaotic, yet controlled environment with long hours and often thankless work. Kaitlynn is a 30 year old female chef who is currently disabled and a survivor of abuse. She has experienced the pirate era of yelling and being called every name in the book, as well as the more recent corporate era where she had to be careful not to swear or call her coworkers 'idiots'. Despite the pressure and the difficulties, she has found joy inIn this episode, you will learn the following:1. How has the COVID-19 pandemic caused a shift in the restaurant industry and creative approaches to food?2. What are the differences between the pirate era and the white collar era in the restaurant industry?3. How has the introduction of robots and AI into restaurants impacted the amount of creativity needed to succeed?Other episodes you'll enjoy:Suki Otsuki the Yoga ChefThe Lady Line Cook on Developing Her Leadership StyleConnect with me: Instagram: @insidethepressurecookerYouTube: @insidethepressurecookerWebsite: https://insidethepressurecooker.comTwitter: @chadkelleyPatreon: @InsidethepressurecookerFeedback: Email me @ Chad@insidethepressurecooker.comLoved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.[00:00:03]Over the last 20 years working in restaurants, I met a lot of really interesting people. Bourdain called us pirates and misfits, and he couldn't be more right. We really were. I say were. We are a hodgepodge of cultures and backgrounds, and we get to play with food all day, and we get to make a living in that, and it's pretty damn awesome.[00:00:27]This is what inside the Pressure Cooker is all about. It's about making some new friends and. Sharing some stories with some old friends. And listen, we all know that life inside a kitchen is not for everyone. We've seen plenty of people come and go that thought they could hack it and they couldn't.[00:00:47]It really does take a special someone not only to survive, but to really thrive in an environment of just what feels like complete fucking chaos, but it's pretty damn controlled. And then just the constant pressure and the stupid hours you put in, not to mention it can be a very thankless job. Before you know it, it's all in your blood, and it's the only thing you know and you need more. It's an addiction. This is the bond that all wine, cooks, and chefs share.[00:01:17]It's becoming the heartbeat of the kitchen, as cliche as that fucking sounds. But it's in our blood, which means it's fucking pulsing through our veins, and it's what we live for. A quick interruption before we jump on to the rest of this, two things. First, there's a link in the show Notes that well, it's not really a link. It's my email.[00:01:41]Please. I want to hear some feedback from you all. What do you love? What do you not love? This is how I learn.[00:01:48]And the second part I've set up a patreon account for this podcast. The link is also in the show notes below. Please, if you're able to we would love any contribution you're able to support us with. We all have costs that we need to try to cover with this show, and any sport would be greatly, greatly appreciated.[00:02:10]Let's kick off, then. Kaitlynn, give me your 32nd elevator pitch. Who are you? I am a 30 year old female chef. I am actually currently disabled.[00:02:26]I got sick in 2020, and I have not been able to return to work. I'm headstrong, I'm very strong willed, stubborn, hardworking. I don't know when to quit, and I am also a survivor of abuse, which has really shaped my life. Yeah, I can imagine. So let's talk a little bit.[00:02:53]You mentioned a little bit, kind of offline, that you're kind of a product of the pirate era and the white collar era. They kind of expand on that for me. Yeah. Okay. So Anthony Bourdain was the one that called his pirate.[00:03:09]So my chef instructors and my mentors obviously were older than me, so they were a product of the pirate era yelling at you, I got a knife thrown at me. One time for dropping a $30 piece of fish. I've had plates flung at me. I've been called every name in the book and I've given back as well as I've gotten too much to their chagrin. But for the last six years, I worked in corporate and corporate now as a whole kettle of fish.[00:03:39]I can't tell you how many times I got called into the office and they were just like, can't call them a fucking idiot. No matter what they're trying to do. You can't do that and like, yes, chef, that's great. You can't tell them to get the fuck out of your way. I'm like, what am I supposed to say then?[00:03:57]I said, Excuse me three times and they still won't get the fuck out of my way. I got shit to do. You can't say that. So how long did you last in the corporate world then? Six years, actually.[00:04:11]I was with Compass Group about a year after I graduated culinary school. I started out as a part timer, one of their US concepts, which is like a retail kitchen, basically. And you have contracts? We had a contract with a bank in Charlotte. Basically, they paid us to be there to feed their employees, but we still had to make a profit.[00:04:39]So Compass Group is actually like the number 7th employer in the world or something like that. They have a lot of different sectors, obviously. It sounds like it was more of a cooking was like a release for you to kind of get rid of that pressure and that tension and it just made you feel good. But cooking in the industry is very different. So how did you know, though, once you were cooking and you were professionally cooking, so to speak, that it's like, okay, I made the right decision.[00:05:12]Like, I'm in the right spot. How did you know? Did you know? I did. Okay, so my mom left us kids when I was six.[00:05:23]My brother was six months old and my sister was nine. Right. And we had to have dinner on the table by six. So I cooked a lot. And I absolutely loved it when people would eat my food and they would be happy.[00:05:40]After I was in the industry, through all the stress and the pressure, just seeing someone love my food is just the best. Just to see people happy. I 100% understand that. I really feel like we feed the soul. Oh, yes, absolutely.[00:06:02]Sometimes we're just providing fuel for people, but that feeds our soul. And sometimes we're cooking for other people's soul.[00:06:15]We've got Thanksgiving and Christmas where everybody kind of gets together. There's always something that's going on, but a lot of times all those traditional dishes that are out there, they're more there for nostalgia and to kind of feed your soul a little bit, because that reminds you of the nostalgia. It takes you back to someone's house or that memory so food is a very powerful element. It is. It's very connected to memory, especially smell.[00:06:48]Yeah, I remember reading something about that, where food, like food has got one of the strongest triggers for any memory because it involves essentially all the senses. Yeah. And being transported back to that time when you were happy or when you were with friends. So it can be a really great mood booster. And I feel like mental health and depression doesn't get talked about enough.[00:07:21]And like we've said, like you guys have said on the podcast before, is that drugs and alcohol is only going to drag down well, but behind every addiction is a problem with your mental health. Is that why it's stressy? Yes, it is why you stress eat, especially chocolate, because chocolate metabolizes into serotonin, which is to get happy drug. But all of your serotonin is made in your gut. It's all made in the gut.[00:07:55]So that's why it is learn something every day. I did not know that. This is why I like the science of food. It's very interesting. I'll start taking better care of my gut.[00:08:07]That's a whole other story there. Oh, yeah. That's the one thing that still has not recovered from my illnesses from 2020. Trust me, nobody wants to hear about that. Well, that's fantastic.[00:08:21]I mean, so it sounds like you've got I mean, you're obviously a product of your past. We all are, whether we really know it or not. But you definitely have seen a lot of adversity and challenges.[00:08:38]You definitely are not the type of person, just from talking to you, that's going to let that dominate you or let you play the victim by any means. Oh, hell no. I learned from an early age that when you get knocked down, you get back up. And that's what grit is. And you have to have grit.[00:09:00]That's a great word to be able to survive. And the restaurant industry, if you don't have grit, it will eat you alive and it will spit you back out. There was this one kid that I went to school with. He started his first job in a restaurant after we graduated, and he could only do one dish at a time. Now, that one dish was beautiful, but they gave him some feedback and he just kind of fell apart because we were competitive and cold.[00:09:38]Was the feedback something like, hurry the fuck up. Yeah. And he just kind of fell apart. And I was just shaking my head. Like, dude, he should be going to food styling, not commercial production.[00:09:53]Yes. Go somewhere where you can just make food look pretty. How many people from your class, whether it's a number or percentage, do you think are still cooking today from your culinary school? Statistically between 5% and 8%. Okay, that sounds about right.[00:10:11]Well, yeah, that number might have dropped a little bit since 2020. Yeah. It's funny how COVID it almost needs to be renamed, like, the Great Alignment or Realignment. Yes. There was, you know, a big shift in a lot of Pivoting during 2020, and, you know, even those of us who had it together and was rolling with the punches, some of us got sick and were not able to cook in the kitchen anymore, and that just sucked.[00:10:46]There's so many great chefs and great people that we have lost, and I really feel like our industry is really in danger right now because there are labor shortages everywhere across the country. No matter how well you pay, no matter what your benefits are, they're starting to mechanize a lot of stuff. Even in, like, casual dining restaurants, you're. Starting to get into some. Yeah.[00:11:16]What was it Patrick and I were talking about conspiracy theories here.[00:11:23]No, I know. I joke about it, but how AI, though, is coming into so much more. And, man, I mean, those MIT students are creating robots to essentially take over cooking. There's robots that are out there already in use in restaurants right now.[00:11:49]The only thing they got to do is change a fire oil, maybe, or just hit the button to turn it on and get it programmed. But it's out there, and it's real, and it is actually happening right now. Yeah. My husband, he actually works in a casual dining restaurant, and they're a test kitchen because they're just so shorthanded all the time that they're introducing, like, a warmer drawer that keeps the potatoes warm for X amount of time after you pull them out. Just other little things like that that reduces labor.[00:12:32]Yeah, I bet there's been a lot of people having to go back to the drawing board and just, hey, everything was designed to do this. Now we needed to do this. It's almost like NASA astronauts, like, scrambling.[00:12:46]We're running out of gas. What do we do? Yeah, so this time has definitely really tapped into creativity, especially for owner operators. It's funny you say that, because creativity has suffered in some ways, but it hasn't in others. We've had to get more creative in just different ways.[00:13:14]And so sometimes the food can be just as creative for chefs that are able to put some of their input into it and be creative with it. Some of them had to get more creative because of whether it's less people and also just trying to make their margins on even less or make up for some food cost just as those prices go up. But then there's also just getting creative on figuring it out, like, how is this all going to work when if someone doesn't show up? So, I mean, but I also know what you're saying, because in some ways, it creative is suffered because they're not able to. In some ways, it's become where there was creativity.[00:14:07]It's been more standardized to eliminate creativity because a lot of ownership always believe that creativity caused food costs to go up. Yeah, that's their impression, but it's really not true. I have noticed on menus, I've seen a lot more cross utilization of ingredients. That's a trend I've definitely been noticing. And then they're working the people that they have to death trying to use up every little scrap that they have, turning into something new.[00:14:48]And I found that to be very interesting. It's definitely something that I worked on in 2020, they're really going back to more old school methods. Like, we have this fat from I don't know, we cut off some fat from a ribeye. Well, they're rendering it down to use for cooking now. But granted, I worked in a hospital that was in the middle of Podunk, so they loved country cooking, which was so boring.[00:15:28]So fucking boring. Even at a hospital.[00:15:34]When Compass Group, when they have a contract with the hospital, they don't just feed the patient. They also have a retail area that feeds the employees. No, I've just known in general, there's so much of that. Even with the employee side of things, everything is so there's not a lot of effort. I think that would be the best way to put it.[00:15:59]And I've spent some time in hospitals. My son got some long term medical issues. And like this last summer, we spent two weeks in a hospital just for a couple of surgeries. So I had plenty of hospital food during that time. So I get it.[00:16:17]Yeah. That was my first chef manager job, which was really hard for me. That transition was very difficult. And believe it or not, I had an all female staff. There's a lot more women in health care than there generally are in other sectors.[00:16:40]But having an all female staff with a whole different kettle of fish than 2020 hit. And then you got to make this change, and that change. And even though I just finished that, I got to go back and do this. So I would wear three and four hats a day. Chef manager, grill, cook, patient cook, and to have to take trays up to the patients.[00:17:06]Okay, five, because I had wash dishes, too. Why do you think there is more females in the hospital sector than whether it's catering or restaurants? It's kind of interesting, maybe. Was it just that area, or is that statistically pretty common? That's statistically pretty common that there's a lot more females in health care.[00:17:33]So in the first kitchen that I worked in, there was the first healthcare kitchen I worked in. So there's politics everywhere, right? And I hate politics with a burning passion. But some of those politics and policies in place protect the female employees more because they have somewhere to go if they're being sexually harassed or intimidated or whatever, and there's more support for females in general. Interesting.[00:18:13]So it's just a safer place is what you're saying, then. Yes, absolutely.[00:18:20]With my experience across the board. That was definitely a place where I could make my voice heard. And I think that's why females stay in those kitchens, because there's a lot of women that will quit from, like, casual dining or fine dining simply because of harassment or being talked down to or not being appreciated. It comes down to culture. How much of that culture you think is kind of that pirate era?[00:18:56]You mentioned the pirate era in the beginning versus the white collar era, where definitely more white collar in hospitals, for obvious reasons. You've got HR people that are watching you all the time, and in smaller restaurants, you're not going to have that. But there's an age difference as well. There's a generational difference that is expecting kind of the white collar, we'll just say treatment. But a lot of people that are still running the restaurants and owners are very much so in the pirate era.[00:19:30]Would you agree with that? Absolutely. And that's kind of where that disconnect is, maybe. Yes. And some of the chefs have made that transition and some of them have not.[00:19:41]And the ones that I see that have not made the transition is, like you said, in places that have less oversight. Yeah, I can see that, because if. You'Ve got someone in HR across the hall from your kitchen that you can go talk to, then, especially in a hospital setting, they're going to have to do something about it. There's a zero tolerance policy, not just with the hospital, and that's a contract. When you sign the contract, you agree to those terms.[00:20:12]It's a zero tolerance policy. Now, when you get away from hospitals and healthcare facilities, schools, and you go into even casual dining, you don't have an HR person in the building the majority of the time. You just have whoever the kitchen managerial staff is, and they're going to be your older, more piratey chefs for sure. Because in regular kitchens I'm going to put it that way. Can I start over?[00:20:47]Sure. So in like, restaurant kitchens, there's a lot more pressure, there's a lot more chaos, there's less organization, and there's less structure. I don't know if I'd necessarily agree with that part, though. What I mean by that is the patients have to be fed at a certain time. The patient count fluctuates some from day to day.[00:21:09]Okay, I got you. And then retail has to open by a certain time every day. Yeah. Restaurants are a lot more free for. All ebb and flow.[00:21:19]Okay, I'm sorry. Keep going. So even if the chef isn't complicit, you can't be everywhere at once. You can't see everything. So I feel like those kinds of complaints are a lot easier to sweep under the rug.[00:21:37]Right. Because it's a person versus person, she said. And more people have their heads down just trying to do their work. They're not really paying attention. Yeah, I'd hate to think that.[00:21:56]It's just always a he said, she said. I mean, obviously, whenever there's an accusation, you know, there needs to be some form of follow up. But to me, that's also just I think you've mentioned this as well. That's just 100% a culture thing, regardless of the size of your restaurant.[00:22:19]Honestly, I think that's a big issue with a lot of these so called I don't want to say so called, but, like, staffing issues.[00:22:31]I've gone to some places where they're short staffed, they're struggling, and you can just tell and you can also feel a difference, and then you'll go somewhere else and you get to look around and you're like, staffing is not an issue here. But it also feels different. And it's just they're staffed because people want to be there without turning into a big corporate behemoth where everything is about, oh, man. I don't want to say rules and regulations because that's it.[00:23:16]What's the solve for that? You think outside of just God, how do you even answer that? How does anyone answer that? And thank you for listening to this episode Up Inside the Pressure Cooker. If you enjoyed this episode and feel like you're able to take something away from it, please go to Apple podcasts and rate and review us.[00:23:39]If you don't use Apple podcasts, please follow us as well as share this episode with a friend. This is a publication by Rare Plus Media, hosted and produced by me from Rare Plus Media and myself, Chad Kelley. Thank you for listening. Keep kicking ass.

Michele Blood: From Aussie Rock Star to Worldwide Success - The Power of Music

Kim Talks Resilience

Play Episode Listen Later Jan 3, 2023 54:46

After a near fatal accident, Aussie rock singer Michele Blood creates Positive Affirmation Songs to heal her body and gain worldwide success, inspiring her mission to share her story of resilience and enlightenment with women around the world.You will learn:How Music Affects Our Perception of Time: Learn how music can actually displace time and how it can influence our perception of it.2. Michele Blood's Mystical Success Events: Discover how Michele Blood has held public mystical success events in over 26 countries and how they have helped people all around the world.3. The Power of Music & Mind Transformation: Explore how Michele Blood's affirmation songs affect the left and right hemispheres of the brain to go straight to the subconscious mind and how they can be used to heal and uplift the person.Instagram: https://www.instagram.com/resilientseries/Facebook: https://www.facebook.com/KimTalkscaYouTube: https://www.youtube.com/channel/UCowz4fs2_3aPu8D5d1NAmQwTwitter: https://twitter.com/Kim_Hayden1LinkedIn: https://www.linkedin.com/in/kim-hayden-74a203181/Website: https://www.resilientseries.com/kim-talks-podcastBe sure to get the free magazine at www.resilientgift.comLoved this episode? Leave us a review

Doing Work You Love in a Community that Love You with Dan Miller

community wisdom new york times eagles tribe find your voice dan miller earl nightingale work you love share your passion comloved

Play Episode Listen Later Nov 20, 2022 39:07

Find work you love in paradise with Dan Miller's help!"The old Earl Nightingale will message a strange secret. We've become what we think about."Dan Miller is a New York Times bestselling author and podcaster who helps people find work they love. He is the author of 48 Days to the Work You Love and the founder of the Eagles community. He hosts a podcast of the same name that is ranked in the top 1% pf podcasts!Dan Miller is a successful author and podcaster who helps people find their dream career. He's created an entire company around the teachings in his book. Dan believes that everyone has a "vocation" or calling in life, and that it's never too late to pursue it. He encourages people to set goals in all areas of their life, and to think about what they want to accomplish in the next three years. By doing this, doors will start to open and people will start to move toward their goals.In this episode, you will learn the following:1. The importance of having a clear and defined purpose or calling in life.2. The idea that age does not have to be a limiting factor in achieving one's goals.3. The power of setting and writing down goals.Resources:Grab Dan Miller's FREE Goal Setting Workbook HERE.Other episodes you'll enjoy:James MacNeil: The Path to Your Perfect Paradise is Play.Michael Neeley: How to Find Your Voice and Tribe by PodcastingMarika Flatt: Authoring a Book to Share Your Passion and Wisdom with the WorldConnect with me:Instagram: @overseasliferedesignFacebook: https://www.facebook.com/dawndfleming/LinkedIn: https://www.linkedin.com/in/dawnfleming/Website: https://www.lifeinparadisepodcast.comLoved this episode?Leave us a review and rating hereSupport the show

The Path to Your Perfect Paradise is Play with James MacNeil