Podcast appearances and mentions of Josh Morris

NSW Blues legend Josh Morris believes incumbent captain Jake Trbojevic could be replaced by a Tigers bolter for this year's State of Origin series opener in Brisbane later this month.See omnystudio.com/listener for privacy information.

Former NRL star Josh Morris has called on South Sydney to move young star Jye Gray back to fullback and Latrell Mitchell back to centre following the loss to the Storm on Friday. See omnystudio.com/listener for privacy information.

Former NRL star and The Continuous Call Team's Josh Morris has called on a positional switch for a young Penrith Panthers recruit.See omnystudio.com/listener for privacy information.

Former NRL Star and The Continuous Call Team’s Josh Morris has called for a trial of a trade window, after recent comments from Rabbitohs coach Wayne Bennett criticising the current system.See omnystudio.com/listener for privacy information.

Mark Levy, Josh Morris, Paul Gallen and The Big Marn have been left shocked with the news of Manly Captain Daly Cherry Evans deciding to leave the club at season's end, suggesting it could have been handled better from both parties.See omnystudio.com/listener for privacy information.

March 10, 2025 ~ Josh Morris, president & CEO of DQS Solutions & Staffing, joins Kevin as this week's All Talk All Star.

March 10, 2025 ~ Full Show: Kevin takes a look at the latest with the tariffs with the Big Three. Dave Sowerby discusses the number of Americans that are behind on their car payments. Josh Morris is highlighted as this week's All Talk All Star.

"Seeing the NRL showcased on such a big stage is exciting." Josh Morris chats with Adam Hawse.See omnystudio.com/listener for privacy information.

Episode Date: 12.31.2024 Guest: Josh Morris Hosts: Cheryl Knight-Wilson and Chuckie G Show Summary: In this episode of Paranormal Underground Radio, we talk with Josh Morris, a seasoned paranormal investigator with over 25 years of experience. From co-founding the investigative team “Bumps in the Night” in the early 2000s to collaborating with Ghost Hunters in the Florida Panhandle, Josh has dedicated his life to uncovering the mysteries of the supernatural. Now the host of The TEPS Podcast on YouTube and the author of My Paranormal: A Guide to the Spirit Realms, Josh shares insights from his extensive experience. He discusses his work producing paranormal shows such as ParaXplorerZ and TEPS Investigates on the Paraflixx network and the ongoing investigations he leads with his team, TEPS, helping those experiencing paranormal phenomena. Tune in for a fascinating discussion about ghost hunting, the spirit realms, and the evolution of paranormal investigation! Check out: Josh's book: https://www.amazon.com/My-Paranormal-Guide-Spirit-Realms/dp/109253072X Josh's podcast: https://www.youtube.com/@tepsinvestigates/videos Paranormal Underground magazine: https://paranormalunderground.net/ Paranormal Investigator and psychic medium Chuckie G: https://chuckieg.net/ Author and psychic medium Karen Frazier: https://www.authorkarenfrazier.com/#/ Intro/outro music: "Slow Burn" by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

Continuous Call Team member Josh Morris joins Mark Levy to discuss the upcoming Pacific Championships.See omnystudio.com/listener for privacy information.

Former NRL star and Continuous Call Team member Josh Morris has issued a stern warning to the rest of the competition, cautioning players about the dangers of mobile phones after Souths star Latrell Mitchell was caught up in a white powder scandal earlier this week.See omnystudio.com/listener for privacy information.

This is a Grave Talks CLASSIC EPISODE! The crunch of footsteps in the snow on a cold Michigan winter night. Strange inaudible voices that were clearly present but could not be made out. And a ghostly woman floating into tuck children into bed, night after night. These were some of the experiences that sparked the interest of Josh Morris in the paranormal. Just where did the adventure into the paranormal take him? That's what we talk about in Part Two today on The Grave Talks. Become a Premium Supporter of The Grave Talks Through Apple Podcasts or Patreon (http://www.patreon.com/thegravetalks) There, you will get: Access to every episode of our show, AD-FREE! Access to every episode of our show before everyone else! Other EXCLUSIVE supporter perks and more!

This is a Grave Talks CLASSIC EPISODE! The crunch of footsteps in the snow on a cold Michigan winter night. Strange inaudible voices that were clearly present but could not be made out. And a ghostly woman floating into tuck children into bed, night after night. These were some of the experiences that sparked the interest of Josh Morris in the paranormal. Just where did the adventure into the paranormal take him? That's what we talk about in Part One today on The Grave Talks. Become a Premium Supporter of The Grave Talks Through Apple Podcasts or Patreon (http://www.patreon.com/thegravetalks) There, you will get: Access to every episode of our show, AD-FREE! Access to every episode of our show before everyone else! Other EXCLUSIVE supporter perks and more!

hallpass is a indie rock band from Athens, GA consisting of Josh Morris, Gideon Johnston, Daniel Crowe and Sam Smith. Check out their 'Oscillate' EP and catch them on tour.  If you would like to support the show, please order some JOTR Merchandise! (T-Shirts, Hoodies, Hats) - https://www.jamesontank.com/merch Follow along on instagram - @jameson.tank - https://www.instagram.com/jameson.tank/ @jotrpodcast - https://www.instagram.com/jotrpodcast/ If you would like to be a show sponsor/product placement, please reach out here- https://www.jamesontank.com/contact Subscribe to this podcast below and leave an honest review  

Former NRL and Blues star Josh Morris has his say on the changes needed for the Blues in Game II.See omnystudio.com/listener for privacy information.

Ahead of the naming of the Blues and Maroons squads for Game I, Big Marn and Josh Morris take a crack at the selection table and reveal who they want in their respective squads.See omnystudio.com/listener for privacy information.

Josh Morris has revealed he is backing Nicho Hynes to get the job done for the Blues, as the debate rages on over the right halves pairing for New South Wales. "He obviously had that one game where came on and played 10 minutes in the centres, that's not an indication of the type of player Nicho is. He has been an in form player and I think he deserves a spot in the side," Morris said. See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

Josh Morris reminds us that we are created in the image of God and bear the responsibility of showing the world what our loving, kind, and compassionate Father looks like.

Josh Morris reminds us that we are created in the image of God and bear the responsibility of showing the world what our loving, kind, and compassionate Father looks like.

Josh Morris reminds us that we are created in the image of God and bear the responsibility of showing the world what our loving, kind, and compassionate Father looks like.

Josh Morris reminds us that we are created in the image of God and bear the responsibility of showing the world what our loving, kind, and compassionate Father looks like.

This week Jimmy is joined by his former Bulldogs teammate & good friend Josh Morris. The boys unpack J-Moz's career, his relationship with his brother Brett, marking up against the greatest QLD side ever plus some of the funniest pranks the boys did to each other!  Ladbrokes: https://ladbrokes.com/  Athletic Greens Promo Link: https://drinkAG1.com/BYEROUND. Hats: https://thebyeround.com/   0:00 What's J-Moz Up To? 2:11 Desire To Coach 7:21 Growing Up A Twin 11:57 Leaving The Dragons 14:58 Is Centre The Easiest Position To Play? 24:18 2014 Origin Series Win 32:30 Playing Against Brett 35:20 Getting Dropped To NSW Cup 38:45 Des Hasler 46:40 Bulldogs Departure 52:42 Longevity In Footy 56:45 Joining Brett At The Roosters 1:10:08 Nights Out With Jimmy 1:13:36 Plans For The Future 1:15:08 J-Moz's Dream Spine 1:17:47 Jimmy's Three Questions 1:21:40 Jimmy's Pranks On J-MozSee omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

Earlier this year, Josh Morris told us one habit which his partner Elise hates that he does. It opened up a can of worms.See omnystudio.com/listener for privacy information.

In the latest episode of the Workplace Injury Prevention Podcast, we are joined by Josh Morris, CEO of DQS, to discuss the connection between talent placement and workplace safety and how the two can work together to ensure a healthier, more productive, and more fulfilling environment for employees.

Former NRL star and member of The Continuous Call Team Josh Morris says dad, Steve, is set to recover from a major health incident earlier this week.See omnystudio.com/listener for privacy information.

Former NRL star Josh Morris is calling on Manly to consider moving superstar Tom Trbojevic from fullback to the centres next season.See omnystudio.com/listener for privacy information.

Former Bulldogs star Josh Morris has slammed the ongoing negativity and whinging from current players, after a turbulent week for the club.See omnystudio.com/listener for privacy information.

Chattin' with... Reuben Garrick, Brett White, Blake Lawrie, Ruben Wiki, Alan Tongue, Josh Mansour,  Josh Morris, Glenn Hall, Mat Rogers, Jason Hetherington, Jamie Feeney & Jazz Tevaga!

This is a Grave Talks CLASSIC EPISODE! The crunch of footsteps in the snow on a cold Michigan winter night. Strange inaudible voices that were clearly present but could not be made out. And a ghostly woman floating into tuck children into bed, night after night. These were some of the experiences that sparked the interest of Josh Morris in the paranormal. Just where did the adventure into the paranormal take him? That's what we talk about in Part One today on The Grave Talks. Become a Premium Supporter of The Grave Talks Through Apple Podcasts or Patreon (http://www.patreon.com/thegravetalks) There, you will get: Access to every episode of our show, AD-FREE! Access to every episode of our show before everyone else! Other EXCLUSIVE supporter perks and more!

This is a Grave Talks CLASSIC EPISODE! The crunch of footsteps in the snow on a cold Michigan winter night. Strange inaudible voices that were clearly present but could not be made out. And a ghostly woman floating into tuck children into bed, night after night. These were some of the experiences that sparked the interest of Josh Morris in the paranormal. Just where did the adventure into the paranormal take him? That's what we talk about in Part Two today on The Grave Talks. Become a Premium Supporter of The Grave Talks Through Apple Podcasts or Patreon (http://www.patreon.com/thegravetalks) There, you will get: Access to every episode of our show, AD-FREE! Access to every episode of our show before everyone else! Other EXCLUSIVE supporter perks and more!

Chattin' with... Hudson Young, Mick Cronin, Matt Bowen, Elliott Whitehead, Royce Simmons, Joel Caine, Glenn Hall, Jamie Soward, Josh Morris, Jim Dymock, Taane Milne & Nathan Cayless!

See omnystudio.com/listener for privacy information.

The Inflation Reduction Act of 2022 allows for the transferability of certain renewable energy tax credits, including the production tax credit (PTC) and the investment tax credit (ITC). As the renewable energy community awaits further guidance from the Internal Revenue Service, Michael Novogradac, CPA, and Josh Morris, CPA, discuss in this week's podcast the basics of transferability, including how it compares to more traditional renewable energy partnership structures. They discuss possible issues around timing and recapture, as well as anticipated guidance about transferability of renewable energy tax credits.

The Inflation Reduction Act of 2022 allows for the transferability of certain renewable energy tax credits, including the production tax credit (PTC) and the investment tax credit (ITC). As the renewable energy community awaits further guidance from the Internal Revenue Service, Michael Novogradac, CPA, and Josh Morris, CPA, discuss in this week's podcast the basics of transferability, including how it compares to more traditional renewable energy partnership structures. They discuss possible issues around timing and recapture, as well as anticipated guidance about transferability of renewable energy tax credits.

On today's episode of OTN, I got to have a lovely conversation with Josh Morris and Gideon Johnston from the Athens-based rock quartet, Hallpass.Their new single, 'Maine' is out now on all streaming platforms!We got to discuss their songwriting process, working with previous OTN guest Tommy Trautwein (WBAZ Studios), recording their debut EP, being fresh on the Athens music scene, and why Gid is such a King Gizzard fan.@bandhallpass@gideonljohhnston@joshmorris_33@parkerwierling@onthatnote_podcast

Chattin' with... Josh Curran, Ray Price, Oregon Kaufusi, Anthony Minichiello, Jackson Topine, Ryan James, Josh Morris, Mat Rogers, Bronson Harrison, Luke Lewis, Ryan Girdler and Will Penisini!

Chattin' with... Scott Drinkwater, Brett Kenny, Corey Jensen, Greg Florimo, Luke Garner, Ryan Girdler, Joseph Tapine, Josh Morris, Charnze Nicoll-Klokstad, Ryan Hoffman, Dave Furner and Adrian Morley!

In this week's episode, co-hosts Natalie Argerious and Ray Dubicki are joined by conservation educators Hanae Bettencourt, Josh Morris, and Kate Lanier from Seattle Audubon. We get to talk about birds! The good news: it's fun to get into birding and Seattle's a great place to do it. Unfortunately, there is some bad news too. The region's birds face a number of threats, including window strikes and our resident "adorable murder machines" -- cats.Come to find out that, due to its location between mountains and water, Seattle is home to a wonderful array of bird species. From the to the super smart crows of Bothell to the migrating Rufous hummingbird, the region does well for spotting all sorts of interesting species. And getting into the habit is easy, regardless of the stereotypes that hang on bird watching. Here's a link to the Merlin bird identifying app we talk about in the show. But really, the only thing it takes to watch birds is getting outside and giving them a little attention. Which is good for us too.Is there a fantastic bird you've seen or a place you enjoy listening to our winged residents? Reach out to us at podcast [at] theurbanist.org.  As always, you can find The Urbanist podcast on iTunes, Spotify, and other major platforms. And if you are enjoying the podcast, be sure to offer a “like” or “thumbs up” on your favorite platform. It's a great way to spread the word to new listeners.

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.

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.

Connect With Me:Instagram: @insidethepressurecookerYouTube: @insidethepressurecookerTwitter: @chadkelleyPatreon: @InsidethepressurecookerFeedback: Email me!Website: https://insidethepressurecooker.comRate & Review The Show!Loved 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:Ariel Guivi, Part 1: What is a Chef?Patrick Stark: The Untouchable EgosJosh Morris: Balancing a chefs drive with family lifeTranscript:Hey, and welcome back to Inside the Pressure Cooker. My name is Chef Chad Kelly, and I know it's been a couple of weeks since we put anything out there. We've actually been in the process of working on some new formatting. And the reason for this is we've had some really great guests on, we've had some really great shows and but unfortunately, we're only able to kind of hit the surface level of topics without having a show run hour and a half plus, which nobody really has the time for. So what we're going to be doing is we're going to be revisiting some previous guests and we're going to be doing more of a host co host kind of situation where we're going to be over the period of several weeks producing episodes that will allow us to do a little bit of a deeper dive into the topic. Thank you for listening. Welcome back. Enjoy the show.Speaker B 00:01:06All right, Josh. So kind of a new format, right, where it's not necessarily chef interviews, so to speak. It's more chef topics, current events, and kind of compare and contrasting to talking various, you know, your perspective versus my perspective. Right. I've got I'm much more of the old school chef mentality. The chef bringing, you know, even in culinary school, when I was going to culinary school, I had the threat of 64 ounce ladles being thrown at me if I put my foot on the counter when I was chopping. I'm not even kidding. This was like the second week of school and being yelled at by big Austrian guys and French guys, that was just kind of my upbringing. So obviously a lot of that has been ingrained in me and who I am. That's just kind of what I understand the industry to be. It's a very different world now. You grew up in this industry with kind of a different perspective and growing up. So the whole thing about this is going to be kind of talking the different perspectives. Right. All right. So topic at hand, art versus suspended suspension. Sustenance.Speaker C 00:02:39There you go.Speaker B 00:02:39Right? It's just more fun to say it my way. Suspects. It's like saying Warshire.Speaker C 00:02:48Worcester.Speaker B 00:02:49Yeah. Warchester Shire. I know. They're all wrong, and I don't care. It's just fun. So art versus Sussex. Where do we want to go with this? Kick this off.Speaker C 00:03:04It was just kind of a title to give. It kind of a broad scope because there's no telling where this conversation might go. No idea. Started was recently I saw the menu. Have you seen the menu yet?Speaker B 00:03:20I have not.Speaker C 00:03:21All right, well, it was marketed as, like, a horror movie when they were showing the previews. Right? Yeah. They really kind of geared it towards, like, it was going to be a horror movie. And that movie, it is hilarious. It is insanely funny. But the reason it's so funny is because it pokes so much fun at fine dining while also empathizing with the people that work there. Okay, so a lot of the guests I know you haven't seen the movie, but they have a very short guest list. There's only twelve guests, and you kind of want them to die. You kind of want bad things to happen to them just because there's, like, rich assholes who don't really give a shit about food. They're just there for the exclusivity of this. And while I was talking about this movie with some friends at work, this other thing came up where you might remember this, too. About a year ago, a little over a year ago, there was a chef in Italy, I think it was a Michelin starred restaurant, who served a citrus foam in a mold of his own mouth, and he didn't serve it with utensils. He told the diet to lick the foam out of the plaster molds. And it kind of spiraled into this conversation about, like, where does food end and art began and vice versa.Speaker B 00:04:57Well, and at what point is that art? And what point of that is just kind of a fuck you to the guest.Speaker C 00:05:02Yeah.Speaker B 00:05:08Because cooking itself is an art. It's a beautiful art. It's a combination of art and science. Right?Speaker C 00:05:16Yeah.Speaker B 00:05:17You really have to have a foot in both worlds unless you're in the pastry, and at that point, you're just man almost all science and doing lines of fucking all purpose flour in the back. They're a whole nother breed. Yeah. So if you're a pastry person, you want to get on the show, defend yourself. Hit me up. God. Lost Chuck. There. No, but I mean, it's all an art, right? But it's all about the guest. But at a certain point, the guest starts to weigh on you as a chef, where you're just kind of that, you know what? Fine. I'm going to do this. But it's just despite you, it's like, oh, yeah, you want to see how far we can go with it here? Fine. Fuck you. Oh, now you want to bitch about it? But then there's also was that chef so egotistical that he thought that was a good idea, too.Speaker C 00:06:33Yeah.Speaker B 00:06:34Which one is it?Speaker C 00:06:36I don't know, because it does seem kind of like a fuck you to the guest. If you're thinking about it just from a food perspective, that's pretty disgusting. But if you're thinking about food as art and you want to push art into a more progressive area, you're going to have to make some people uncomfortable. You're going to have to ruffle some feathers. Was that the best way to go about it? Probably not.Speaker B 00:07:09It got them attention.Speaker C 00:07:10Yeah.Speaker B 00:07:11Who knows? Maybe that was the only point of it. I mean, in today's world where people become so fucking desensitized to so many things because of the Internet and all this social media crap, that I mean, you actually need to have something pretty significant to shock people into reality.Speaker C 00:07:35Yeah. So a fan of punk rock, that guy, like, literally spit in people's faces to make a statement. But I don't know, it comes off kind of pretentious at the same time, too. None of it's like a justification or is he right or is he wrong? No, it was a strange thing to see, and it kind of got me thinking about that. Plus, watching the menu is like, how much justification of quote unquote art is there? I know you haven't seen the movie, but there is a scene where a cook shoots themselves in the dining room and the diners are like, oh, it's just part of the theater. I mean, they're literally saying, like, a chef could literally get away with murder as long as it's on the menu. I thought that was a very funny but thought provoking thing.Speaker B 00:08:41God. And it's also so fucking sad at the same time.Speaker C 00:08:45Yeah.Speaker B 00:08:46Because at that point, everything that I'm hearing so far and the reason I haven't watched it is, honestly, I've been avoiding all those shows because I can't stand the sensationalized versions of what's going on in The Kitchen and The Bear. I watched a few episodes and it was good. I got it. But then I was like, you know what? I lived that life for the last 20 years. I don't need to fucking watch it.Speaker C 00:09:20Yeah, I watched the first episode of The Bear Ride after I had gotten home from work.Speaker B 00:09:27Why would you do that?Speaker C 00:09:28It was like I was right back at work. It was perfect.Speaker B 00:09:32No, absolutely. I mean, I had been out of the industry for a year, and man, it brought back all the feelings, all the emotions, and I was just like, oh, God, Mike, I don't want to go through this again. And not in a bad way, right. But I was just like, no, I've lived it. I don't understand it. This is a whole another show is talking about that and people's reactions to it. Because when we start talking art versus sustenance, now we're also talking the types of restaurants because you're going to have your restaurant, which is I mean, it's just fuel, right? Food is fuel. And then you're going to have restaurants that kind of are in that middle world between fine dining and fuel, where they're putting a little more give a shit into the food. It's a little bit more plating. But they probably don't have the fine dining budget. They didn't have the fine dining clientele. And so there's adjustments. They've got to make sure they want to be creative and artistic. But it's all within that realm of what is feasible for that time and what's the guest can accept. Because at the end of the day, it still has to be good, right?Speaker C 00:11:15Yeah.Speaker B 00:11:21I've never lived in that world of the art. Food is art and not food. I've always poked fun at the tweezer chefs, and I know I do that at their expense, but it's a different world. I've just never been a part of it. And I understand parts of it for them, but it's never made sense to me because it goes against a lot of what I've known about food. Yeah, you're taking too damn if you need tweezers, you are taking too long to get that plate out. I've done way too much volume cooking to be like, okay, hold on. I need tweezers to put the garnish on.Speaker C 00:12:08Yeah. Two different places where they kind of utilize tweezers a lot more. And it was a very weird feeling once you get into the groove of it. And, like, this is something that they do, so they want you to do it, too. Yeah, it's fine. But coming from a background where you didn't even own a set of tweezers, it was strange.Speaker B 00:12:31But you get to like it, honestly. And I get it. Tweezers are just variations on chopsticks. And chopsticks were probably the earliest known forms of cooking utensils. I mean, chopsticks weren't eating utensils. They were cooking utensils that eventually became eating utensils. So they've just been Americanized by putting a little hinge on the back. I want to know the first person that started using tweezers. Like he went through his girlfriend's fucking cosmetics and shit. Yeah, I'll let that sink in for a minute. But, I mean, the two different worlds and where my mind is going on this art versus the sustenance is I kind of want to focus on the art a little bit, because, one.Speaker C 00:13:37I.Speaker B 00:13:38Understand it, but the art is much more that fine dining world. And Noma is closing at the end of the season. They put it out there because it's like, hey, this is just no longer sustainable for us. And then in Bon Appetit recently, there was an article that it was fine dining is dead, or something like that, or dying, and I'm glad I was like, I was part of it. I read it, and I was pissed off reading it because the person that wrote it, yes, they worked probably at the laundry or something. And a lot of what they talk about, like, listen, there's a lot of people out there. We all suffer from various physical conditions. Some do, some don't. That's the way it's always been. And over periods of time, stress catches up with the body. Right. How do we handle certain things? How do we take care of ourselves outside of the restaurant? Those are all pretty significant factors. And so if we don't take care of ourselves outside the restaurant, we can't put all the blame on the restaurant. We can't put all the blame on the industry. But I was just kind of annoyed because it seemed like some of this arrogance of calling out, like they were talking about the bear and how it brought out all the hostile work environments of kitchens and I was like, It's not a fucking hostile work environment. Yeah, it was intense. There's a lot of stress. What got me is like, listen, we all do this for the love, right? It's a passion. It's part of us. It's in our blood. As much as we want to say it's, the only thing we know, because it is part of us, and part of that as well, is also understanding that we are cooking for somebody else. We're not doing this for ourselves. I mean, to a degree, but we're doing it to make other people happy. We're doing this for the clientele, for the guest, right? And if it's not for them and they're not coming in, then we can't get paid. So no matter what the pay rate is, you can argue that all day long, but it doesn't matter if people aren't coming in. But there is this element of, like, it's stressed because every time a ticket comes in, there's a timer that starts. And if you don't have that sense of urgency, that sense of, I got to get on it, I can't get behind, it's an internal stress, right? You feel it. The person next to you feels it. All of a sudden, everybody's feeling it, right? And then all of a sudden, the machine starts going and it doesn't stop. Literally doesn't stop, right? And everybody is just looking at it like, I'm going to rip that thing out of the fucking wall. And that doesn't mean does that mean it's a hostile work environment? Because now you've got an inanimate object that's creating stress for you because people are coming in the door. Because now, at that point, everybody's stress levels are high.Speaker C 00:17:30Yeah.Speaker B 00:17:31Right. There's communication in the kitchen that's happening. Hey, I need this work, or that, hey, why are we lagging over here? One station starting to fall behind, so that causes more pressure on other people. So where's the hostility?Speaker C 00:17:49Yeah.Speaker B 00:17:52I get it.Speaker C 00:17:53I've been there. This is a long thing, because I think before COVID most people didn't give a shit. Restaurants were just restaurants and no one cared. For some reason, COVID happened, and then a bunch of people left the industry and it started opening up this wound, and people were like, oh, these are hostile work environments. They're not hostile necessarily. They are stressful, because we put a lot of stress on ourselves to do a good job. We're a fucking lot, most of us. If you want to be a professional cook or a chef, you have to invest yourself a lot to move to the next stage in your career. And if you don't, that's cool. If it's just a paycheck, that's cool for you too. But you have to pull your own weight, too.Speaker B 00:18:47Yeah. And I mean, that's pretty much many of the times where I've lost my shit, you've been there for some where it's just dealing with people that didn't give a shit. Right? And they were just blatantly like, fuck you, I don't care. And it's like, no, I've got way too much invested in this for you to fuck this up for everybody else and me, whether it was the front of the house or the back of the house. And I know we're kind of getting a little bit off tangent here, but I think it's all relevant to the conversation of art versus sustenance.Speaker C 00:19:21Yeah, for sure.Speaker B 00:19:24So art moves a little bit of a slower pace, so to speak, I would assume, because you've got more tension on each plate. But that doesn't mean that stress has gone away either, though.Speaker C 00:19:38Yeah. And going back to Noma closing, I was never under any pretense that I was ever going to eat at Noma. I never bought book. Like I like Renee Redepi. I bought the Fermentation book. That helped me a lot. But I mean, for the past almost 20 years, renee Reddeppi has been making people think differently about food. He's been a huge inspiration. But now the same media outlets that were calling him a culinary demigod ten years ago are fucking crucifying him. Yeah, they're crucifying him for having unpaid stages and interns. Every place has unpaid stages and interns. And you can criticize that system all you want, but at the end of the day, they volunteered to be there to join us. It's not like Renee Redzepi went and gathered village children and turned them into slaves, especially at a place like Noma. If you're going to go across, like, from America to Copenhagen and stage for a year for free, you either have some rich as parents or you did something really right in your life to have that kind of financial freedom. So I don't get where all this thing about the unpaid stages and the.Speaker B 00:21:10Interns no, honestly, there was a lot of unpaid interns and stages. To me, it's like one of the same intern and stage, which it wasn't because they weren't actively recruiting for that either. That's the one part that nobody talks about. People came to them and said, I want to work. I want the experience. I want to be a part of this. Right.Speaker C 00:21:48Yeah.Speaker B 00:21:50They created that spot for these people. Now, even then there's a certain point where there's just too much right. But then you're always going to have that one, maybe more. That is bitter about the fact that they weren't, like, in full production. All I sat there and just made like, I don't know, cucumber roses or something and it's like, well, it's kind of doing your part. I don't know what to say about that because I've never been in that spot. But that's the same thing. Did you allow yourself to be the victim? Was that the only task you were given? Because maybe you got there and went, shut the fuck up and nobody wanted to deal with you. Yeah, but yet so now you're bitter about it, and you're telling everybody, and all of a sudden it becomes a news article. Fuck you, man.Speaker C 00:22:55And because we live in an age where everybody's opinion is now validated because of social media, you have thousands upon thousands of people attacking Renee Red Zeppe, who has, like, he's openly come out and said, yeah, I was a dick. Sorry about that. But you have to have nothing to do with the restaurant industry. They're just coming up and bitching and bitching about it. It's upsetting. Yes, this is a hard industry, but you don't understand the love and the camaraderie that comes with it, and they don't touch on that in any of these shows either. The Bear there's a little bit how they're all pretty close, but really, for the past ten years, the best friends that I have are from work. I don't hang out with anybody that's not in the restaurant industry. I don't even know how that outside life works. It's too far out there for me. I think that happens to a lot of restaurant people. And it's not elitist.Speaker B 00:24:04No, not at all.Speaker C 00:24:06I don't think outside people get it.Speaker B 00:24:09No, they don't. They don't understand you. For the longest time, I never had friends outside the restaurants either. Honestly, the only reason I've got friends outside the restaurant now is just my wife. But that's the thing. They don't understand me, right. And I can't there's nothing that we have no relation. There's nothing that there's no common ground in so many things. You know, they've got what I've laughed about, you know, real jobs with the air quotes, right? And they just don't get it, and they never will. And so it's one of those there's nothing about there's not yeah, the common ground. I beat that one there. But I know we're talking about Red Zeppe here and the interns and all this stuff, and there's a couple of things that come to mind, is I feel for the guy, right, because he has done so much for this industry, and he has grown it quite a bit and just created so much attention. And I mean, his organization mad, right? Almost like on the political side of things that he is for that nobody ever talks about. And all that takes money. So sometimes, yeah, that someone's going to be unpaid, but because they volunteered for it, right? Like, we've already covered that, and then all of a sudden, he starts just getting fucking skewered and dealing with people bitching. Whether it was from the media, his staff, who knows? Maybe it's the next generation of staff coming in. It's almost to the point where I feel like he's closing, not because he's saying it's unsustainable to continue this model of paying everybody, but still charging $500 a person for dinner without any kind of wine or anything, right? You're easily talking about $1,000 a person just once you're there and have, like, 60 cooks or something executing that plus your chefs. And I mean, that takes a lot to execute at that level. And I honestly think that he's wrapping it up just because the love has been taken out of it for him, because he's like, you know what? We're going to finish off the season, which just pretty much says, we're going to finish off the reservations on deck and then, fuck you all. I'm going to go play in my kitchen and have fun again, because you I obviously don't appreciate it. And then the other part that nobody I don't see nobody, but I haven't heard anyone talk about, right. Is where did Red Zeppe learn so much of this? El Bulli. Fran andrea.Speaker C 00:27:33Yes.Speaker B 00:27:35I'm pretty sure we're going to go out on a limb here and say it was the exact same model.Speaker C 00:27:43Yeah, El Bulli closed, like, 15 years ago. And that was before I started really paying much attention to fine dining restaurants like that. But I would be willing to bet that when Ferrant Audrey said that he was going to pack up shop, everyone was just, like, at a loss. There's a huge loss to the culinary world. And no one was out there screaming at him or berating him for having an unpaid stage in his kitchen if.Speaker B 00:28:18It wasn't for him. Like, dude, I mean, you could go down the list of people that would not exist. I mean, okay, fine. There are people that exist, okay? Let's not get into that fucking whatever. Millennial just got pissed off at me. But as a chef, right? Jose Andreas Maximo.Speaker C 00:28:41Yeah.Speaker B 00:28:42Right? Red Zeppe. I mean, there's three people right there that are all products of frenandrea. I would say products, but he parked, he passed, he carved the path. That was fucking hard, right? And he created this world that chefs of that mindset all of a sudden just took off and allowed them to really grow. And he pretty much said, hey, you know what? This is okay. You can execute this. You can do this. But if it wasn't for him, we'll just call it ultra fine dining, if you will. There's no way to exist.Speaker C 00:29:39Yeah. And because of what he did, all the what do you call the hydrocolloids everyone basically uses now? Xanthem gum and agar. Agar. It's all Ferrant. He did all of that. And to produce another chef like Jose Andres, who's, like, he's taking his fame as a chef and turned it into what they called the World Kitchen.Speaker B 00:30:06World central kitchen or something like that. Yeah.Speaker C 00:30:08He travels the world feeding people in areas that are war torn or have had natural disasters. That's a pretty big fucking deal, man.Speaker B 00:30:21Oh, you know what, though? You know what really sucks? We better get media involved in this. Everybody that goes out there and works for Jose Andreas at the World Central Kitchen, they don't get paid. Yeah. Who do we call for that? Is that like, the UN? Who do we bitch to about someone going in and feeding millions of people after their country has been completely devastated and they just need the help? How do we get them paid?Speaker C 00:30:55I think it would be the UN.Speaker B 00:30:57Yeah. Okay.Speaker C 00:30:58International thing.Speaker B 00:30:59Yeah. There should be a number, just an 800 number out there. It just says, hey, we want 800. Fucking nobody cares. No, but to me, that's almost like the same thing, right? And honestly, if I was in a different situation and I didn't have younger kids, the amount of times I would have volunteered to go out and cook just because I've got the ability, why wouldn't I? And I've got no expectation of what I would or wouldn't be doing at that point. You're just, hey, you know what? You're a fucking mule. You get off the plane, say, what can I do? But that's the same mentality that I would have taken into any of those other stylish places wherever I went.Speaker C 00:31:47What do you need help with?Speaker B 00:31:48What can I do? Because that's how you learn.Speaker C 00:31:51Whatever it is, it is a learning.Speaker B 00:31:55Moment and appreciate being there.Speaker C 00:31:59Yes, it gets hard sometimes. Everyone gets burned out after a little while, but a lot of that is perspective, and you have to fight with that, too. As a chef or as a career cook, there's going to be moments where you're just like, Fuck this.Speaker B 00:32:20Oh, absolutely.Speaker C 00:32:22But, yeah, you really got to kind of take a step back and be like, you know what? This is where I wanted to be. I'm here. I'm learning. So isn't really that bad, but that's.Speaker B 00:32:35Another well, it's the world we live in. And I've said that many times. Every person I've interviewed, I've asked that same question because I know we've all been there, right? And if you tell me you haven't been there, you're lying. Because we've all just been in that spot where we just get home at the end of a shift. You may have fucking sliced your hand open or something, and you are just physically and mentally just done. And you just look at yourself and you're like, what the fuck am I doing? Like, you know, and it could just be after, like, a couple days of just getting your shit kicked in, and you're just like, there's got to be something better. And you know what? The grass isn't greener.Speaker C 00:33:24Yeah.Speaker B 00:33:24You know, and and I say that we ask ourselves that question all the time because it's just the life we live. But who's to say someone in another life, they're the lawyers or the jobs that we think the green or grass, right? I know they're asking themselves the same question, right? But it's still something I love.Speaker C 00:34:03You kind of go through little ways. I think it's like something like that after having three or four days of just getting absolutely crushed, sometimes you need something to kind of just give you a little break, a day off or whatever it is, and then you're right back at it because you love it. There is nothing else you would rather do. And I don't think a lot of people understand that either, the stressful situations than the hostile environments. I mean, it's just part of the part of it. It's not a negative thing. We thrive off that.Speaker B 00:34:38We live off that's fuel for us.Speaker C 00:34:41Yeah, I guess. But yeah, I was going to say, too, the other part to doing a good job after you have a service, whether it was like, okay, if you have a bad service, it's a bad feeling. But after a flawless service that high that you get, it can't be any different than a lawyer winning a case or a director finishing a film or something like that. It's got to be along those lines.Speaker B 00:35:14Absolutely. I was kind of laughing where you'll understand this. And some people were staying at home was more work and more hostile than I hope my wife doesn't listen to this one in more hostile than staying Home. I'd rather go to work because it didn't matter what was going to happen at work. I was in control. I've got amazing wife and kids, so I'm not saying anything negative about them. But there's no rest and relaxation at home because as a chef, like, when you're home and you've got kids, you don't get rest. You're not allowed to rest because you've been gone a lot. And so that's the hard part. When kids would be in school, that would be the best thing ever. But chances are I'd be at work. Sometimes home was more hostile than hostile. Being not physically, I didn't feel endangered or I didn't feel like, what the hell? I'm leaving this place. I'm not going to pay for this shit. But it was just mentally, it was harder to be home than it was to be at work.Speaker C 00:36:48Been there many times.Speaker B 00:36:50Fuck you all. I'm going to work. It's your day off. They just called me.Speaker C 00:36:55They need me.Speaker B 00:36:58Oh, somebody just called off. I got to go. Yeah. So how does this all tie into art versus sustenance?Speaker C 00:37:11I told you, man. It was a broad scope. Where we start and where we end up, don't really know. One thing I was going to bring up about Nova, which I didn't really think about before, but it was kind of interesting, was that he took that look of war thing, and he took it to a whole another level. And while Noma might be one of the most expensive restaurants there is or was as far as, like a per person average, they don't really use any luxury ingredients, which has been such a safety net for a lot of fine dining kitchens for such a long time. That's one of the things that kind of was really special about Renee recipe and Noma, and that's not. A shot at anybody. I mean, Thomas Keller serves fucking caviar and foie gras in his restaurants. It's part of the luxury that comes with fine dining. And now I will never say ever a bad word about Thomas Keller. I love that guy, but it gives you a whole new way of thinking when it comes to ingredients versus technique. I went out to eat with my wife not that long ago. We went to a restaurant that had just been, like, raved about. Right. We ordered damn near everything on the menu, and the best dishes were dishes that were just ingredient driven and not technique driven. And it became kind of depressing. You could put enough uni and caviar to make anything taste good. Where's the technique?Speaker B 00:39:03That's an interesting concept there.Speaker C 00:39:05Yeah. If you like fog. Do pretty much anything with fog raw. Just don't fuck it up. But it is what it is. There's nothing special about it here than at a different place. It's still just foie gras, but you take somebody like Renee Redzepi who can serve you a plate of fucking moss and make it taste amazing for pretty much the same price point.Speaker B 00:39:38Yeah, no, it's interesting. I didn't put those two together because you're right. Because so much of that fine dining out here. Once again, this is a broad paint stroke here, is about just the Japanese wagu caviar foie, regardless of how you feel about it.Speaker C 00:40:07Fucking truffles.Speaker B 00:40:09Truffles? Yeah. Lobster. Lobsters. I don't know why people still eat that fucking cockroaches.Speaker C 00:40:24I don't understand truffle.Speaker B 00:40:28No, I've been in that spot where I was at a restaurant in Dallas, and it was, hey, if we want to be at this level, I'm like, then we need to play this game, too. So why did it tell you how the travels came available? And I bought a pound for two grand. I think I was selling it. I think it was like a $40 up charge, and we just go out there and shave it at the table. I don't get it.Speaker C 00:41:02I don't understand.Speaker B 00:41:03No, don't get it. To me, it didn't do anything for me.Speaker C 00:41:07It doesn't really add anything special. No, but that's part of the fine dining world, right? It's the exclusivity. And I think the article you were talking about, that's why people want fine dining to die is because it's like it's only a little microcosm of inequality.Speaker B 00:41:31You mean it's elitist?Speaker C 00:41:33Yeah. Like, in this charge, $500 a person, and this other restaurant only charged $50. Well, there's a lot of shit that goes into that that you can't really just lump it into categories like that. And fine dining has had this criticism forever. At least in America, I think, where if you're going somewhere specifically for luxury and you can afford it, how can you justify that to yourself when there's restaurants that are just as good, if not better, down the street at a fraction of the price point, that are suffering because no one wants to eat there? No one knows about it. They don't have the same marketing team and the same big name chef and the same wine list and things like that. But it's not an easy answer. There's nothing that you can say that's going to fix the situation where it's $1,000 tasting menu here and $100 tab over here. It's just part of what goes into it. But when you take away those luxury ingredients, like I was saying, can you still charge that goddamn much? Yeah, you can. I think that's another was a big deal when Eleven Madison Park decided to go vegan. When you take away the safety net of all those luxury ingredients and you have a restaurant like Eleven Madison Park, do you know how fucking insanely creative you have to be to make an all vegan pacing menu and still charge the same price point?Speaker B 00:43:30Who is that? I'm going blank. The French chef that did that.Speaker C 00:43:39Lane Ducos, I think was the one.Speaker B 00:43:41Yeah, like overnight. Yeah, I mean, three Michelin stars and just overnight we're going vegan. And everybody was like, the fuck you are. And I mean, this was, god, 20 years ago. It was a while ago. And all of a sudden everybody's like, well, what about your stars? Are they going to keep your stars? I mean, are they going to take them? What's going to happen? Just because he's not serving the duck press anymore, the foil and all that stuff? Everything takes the same amount of attention. And in a lot of ways, vegetables, to become that star of the show, almost need a little bit more attention because they're not as forgiving no.Speaker C 00:44:31Yeah, okay.Speaker B 00:44:33One way you had that head turn, like yeah, but still I appreciate it because at that point, too, for me to go to Eleven Madison, it's now more of a commitment to go for the art, and I appreciate 100% of what's going on there. But there's also other places where, I mean, yeah, I'd love to go and have I don't know, when they were still doing meets and stuff, and they're pretty iconic for their duck. Right. But that's just me, though. That's like, where's my protein? And can they put enough in a way, animal fats or not in animal fats, but animal fats are what kind of create that fullness in a lot of people, right? So when it's just being vegan only, are you going to finish off a 20 course meal and then being like, hey, let's go grab a burger at Shake check right in that store?Speaker C 00:45:55At that point, you're right. You have to be more committed to the art than the sustenance. Hypothetically. I'm sure they've figured out a way to make you full from 20 courses of vegetables.Speaker B 00:46:11You've already finished digesting your first course by the time you got to ten.Speaker C 00:46:16That mentality is not just going to be you. That's going to be a lot of people.Speaker B 00:46:20Yeah, but that's the mentality of I'm paying to feel satisfied, like, almost physically as well as your soul satisfying. Right. Everybody needs a level of physical satisfaction when you're going out to eat. Right, your body's got to feel but I mean, there's plenty of other vegans out there that will argue that. I don't know. It's just never been a diet that I've chosen to go down. I have a hard time with that one.Speaker C 00:47:04Yeah, I try to do mostly vegetarian at home because it makes me feel better. Eating a lot of vegetables makes me feel better than eating a lot of meat just does. And you do have to be a little more creative. But I can't go vegan. Man, I love butter and eggs too much.Speaker B 00:47:27Yeah. No. What about your kids? Do they eat that same?Speaker C 00:47:34They'll try anything, but it's kind of a 50 50. And like, my my youngest, he loves, like, soups, like vegetable soups. Don't know why. He just likes the texture of it, I guess. And then my other one's a little more picky. But they'll try it. At least they're open to trying things.Speaker B 00:47:58You're somewhat lucky. I say somewhat because no, I've got my son that you just can't tell with him sometimes what he'll eat and what he won't eat. But at the end of the day, he's just a straight carnivore. And then you got my daughter that'll eat like Tom cow soup. But other stuff is gross to her. She'll do over easy eggs on toast. Loves it, right? Tom Cobb. But try to feed her anything else fucking gross. She'll make a face. And I was just all you can think of is like, you'll eat this, but not this. How is this? I wish I had a better example. But it's like very safe food. And they're like, no, that's gross. No, it's not. This is called entry level right here. The other stuff you eat is considered gross by a lot of people.Speaker C 00:49:13Well, they don't appreciate the art, do they?Speaker B 00:49:18Man, I'll tell you right now, my kids don't appreciate the art or the sustenance.Speaker A 00:49:26I hope you enjoyed episode one of the new format. Next week we're going to be talking about we get into my history of kind of where I don't want to say my resume, but just kind of where I started and my progress through my culinary career. And then we'll be following that up with Morris and his growth of where he came from. We've got two very different worlds that we came from, two very different pasts. But in a lot of ways, we kind of met right there in the middle. So look forward to those episodes coming up. We're going to be recording those over the next week or so. That's it. So thank you again. I hope you enjoyed the show. Don't forget, leave a five star review if you don't like this and you don't want to leave a five star review, don't leave a review at all. Five stars help us quite a bit if you're able to write out a quick review as well. Even better, and make sure you follow us on your podcasting platform of choice. That way, you get alerted whenever a new podcast episode comes out. Especially with our new formatting, we might be seeing more throughout the week. Thank you again for listening. Don't forget to like us, follow us, share us. Until next time.

For our final special feature of the year the Karmie brothers host Josh Morris, Executive Director of Strategy and Advancement at Harvest Ministries in Riverside, California. This ordinary,  unlikely connection has created extraordinary outcomes over the past year. In 2021 Dale had the idea to bring a message for Christ to the NASCAR platform and reached out to Harvest. It started as a simple bumper message of “Find Hope,” but it turned into something so much more.  Their relationship has created numerous opportunities to spread the hopeful message of Jesus Christ to thousands of people.Learn about Harvest Ministries, Josh's story, and the ForeverLawn x Harvest partnership throughout this episode. Tune in for this relationship that has brought Impact Without Limits! Episode Highlights: The beginning of a fruitful relationship  Find hopeGreg Laurie - Connection, story and big movie releaseHard work trumps credentialsLinks Mentioned in Episode/Find More on ForeverLawn:www.foreverlawn.comInstagram: @foreverlawnincGet Grass Without Limits HereVisit our show notes page HERESubscribe to Our Newsletter HERE

Take a little trip down memory lane and check out the best moments from the first half of the year in podcasting on the in the 11 show. 2022 was a year filled with amazing stories, guests and content. If you like anything that you hear go ahead and check out the full episode with all the links placed right here. (1:28) Episode 48-Steve Covino: https://in-the-11.captivate.fm/episode/episode-48-the-mls-academy-difference-a-chat-w-steve-covino(4:39) Episode 49- Jake Keegan: https://in-the-11.captivate.fm/episode/episode-49-dublin-to-greenville-trials-to-game-winners-and-everything-in-between-a-chat-w-jake-keegan(7:42) Episode 50- Brendan Griffiths: https://in-the-11.captivate.fm/episode/episode-50-heres-to-fifty(10:10) Episode 51- Seyi Adekoya: https://in-the-11.captivate.fm/episode/episode-51-a-story-of-mls-moments-and-doctoral-dreams-w-seyi-adekoya(11:28) Episode 52- Khari Stephenson: https://in-the-11.captivate.fm/episode/episode-52-from-the-nescac-to-old-trafford-w-khari-stephenson(13:10) Episode 53-Jonny Campbell: https://in-the-11.captivate.fm/episode/episode-53-an-american-making-waves-in-southeast-asia-a-chat-w-jonny-campbell(15:33) Episode 54-Luca Sarno: https://in-the-11.captivate.fm/episode/episode54neymarsperfectchaos(18:36) Episode 55-Sergiu Anton: https://in-the-11.captivate.fm/episodes/6#showEpisodes(20:31) Episode 56-Sheffield City: https://in-the-11.captivate.fm/episode/episode56(22:23) Episode 57-Seth Taylor: https://in-the-11.captivate.fm/episode/episode57sethalantaylor(26:26) Episode 58-Owen Finberg: https://in-the-11.captivate.fm/episode/episode58owenfinberg(29:57) Episode 59-Josh Morris: https://in-the-11.captivate.fm/episode/joshmorris-cardiffcity(33:41) Episode 61-Mike Keeney: https://in-the-11.captivate.fm/episode/anamericancoachineurope-mikekeeney(38:04) Episode 62-Devala Gorrick: https://in-the-11.captivate.fm/episode/episode-62-bayer-leverkusen-youth-to-saving-shots-from-landon-donovan-persistence-against-adversity-w-devala-gorrick(41:40) Episode 63- Luke Pavone: https://in-the-11.captivate.fm/episode/lukepavonePatreon: https://www.patreon.com/inthe11podSubscribe to the show: https://in-the-11.captivate.fm/Watch the show on YouTube: https://www.youtube.com/channel/UCTIKaXh28XlDY-NaJEuCPJw?sub_confirmation=1Follow The show on Instagram: https://www.instagram.com/inthe11pod/Follow the show on Tiktok: https://www.tiktok.com/@inthe11pod?lang=en

Joel Sked sits down with Josh Morris, a part-time agent for Sports Entertainment Group, or SEG, the agency which represents amongst others Pep Guardiola, Manchester United boss Erik Ten Haag, Dutch ace Cody Gakpo and Aberdeen's Vicente Besuijen. Morris, who has played at SPFL level and last season was in the East of Scotland League, combines his role with a job outside of football. He discusses how he got into agency work, recruiting players, transfer windows, general misconceptions about the field and much more. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Church is heading in a new direction, according to Josh Morris. The old way of doing things just doesn't translate. That's what Josh learned during his two years planting a church in Austin, Texas, that ultimately didn't survive the COVID shutdown. What he learned opened his eyes about the future of the Church.In this episode of the Church InTension podcast, The King's University President, Dr. Jon Chasteen, talks with Josh Morris about his time in Austin, the deep theological questions he asks, and the future of the Church. 

In today's episode, Chef Morris and I talk about the delicate balancing act of having a family while also pursuing your dreams as a chef. Finding inspiration and what drives him plus some simple and easy advice for new cooks to follow, outside of just showing up.Below are links for reference on some of the items we discussed today.**Disclaimer**Amazon Affiliate Links:As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. These commissions help cover our costs and keep this podcast going. We appreciate you helping us out and shopping Amazon by using the links here. Manresa - David KinchPipettes - AmazonLetters to a young chef - Daniel Boulud Alice Waters - A Slow Food ManifestoKitchen ConfidentialDalstrong Phanton KnivesShun KnivesA few of the books mentioned are part of the Audible Free Book library when you sign up for a new premium plus membership.Try Audible Premium Plus and Get Up to Two Free AudiobooksRiverside.FMRecorded using Riverside.FM - The best solution I have found for recording my podcast. Free and Paid Plans are Available. The free plan works great for many small and start-up podcasters.

Josh Morris was raised in a very small, rural Utah community. Living as a closeted gay teen, in a predominately Mormon town leaves a lot to be desired. The community isn't rich with diversity or opportunity when it comes to understanding your sexuality. In this episode Josh candidly shares his story. He opens up about the good, the bad, the mistakes, and eventually--the successes. How do you come out (and thrive) to your Mormon family, who believes in religious and organizational fundamentalism? #LatterGayStories #EphraimUtah #Fundementalism #Mormon

In 1999, Josh Morris moved to Chiang Mai, Thailand, intending to stay for a year or two in his position there teaching English, but life had other plans. 23 years later, Josh is still living in Chiang Mai. He and his wife Kat- whom he met there- started Chiang Mai Rock Climbing Adventures and later, the Progression Group. Josh was featured in the recent film The Rescue about the cave rescue of a Thai soccer team in July of 2018. In this interview,  we learn more about Josh's critical role in that complex, technical, cross-cultural rescue effort. Full show notes at www.northstarunplugged.com