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Deported, Broke, Alone: How Jamaica Became My Everything · Babes, how did you get here

• 0:00
  I've always challenged myself, I've always tried to push the boundaries of what can be done and Jamaica has brought me that.
• 0:07
  I went through a kind of therapy here with mushrooms and shalams.
• 0:11
  You don't even understand about Jamaica.
• 0:13
  Tell me.
• 0:14
  If you're able to go through and I'm going to use the word, you're able to go through the fuckery of how hard it is to get in Jamaica.
• 0:19
  You earn your place here.
• 0:20
  I'm April Jackson and I'm speaking with Chef Mathieu Masson de Sip, a French Canadian chef who has been featured on Top Chef Canada
• 0:28
  and has been described as redefining Montreal cuisine.
• 0:32
  He left his restaurants, packed up his bags and it was him and his dog Pet Pet that arrived in Kingston, Jamaica with no more than $60,000 Canadian dollars and literally could not work for eight months.
• 0:44
  He traded in his caviar for corn beef and now says that Jamaica is 100% his home.
• 0:50
  Tell me about your journey coming to Jamaica.
• 0:52
  Had you been here before you finally moved?
• 0:54
  So I have. I was here almost every month type of vibe for the last four or five years.
• 1:00
  Okay.
• 1:01
  Does I'm holiday?
• 1:02
  On slash holiday, slash getting to know Jamaica.
• 1:05
  Okay.
• 1:06
  I started living in the Caribbean on and off since I'm 18.
• 1:10
  Okay.
• 1:11
  So when I came back to Montreal to live and find myself as a chef, I always had a dream and it was to go back to the Caribbean.
• 1:18
  Really?
• 1:19
  I thought it was going to leave the Bahamas.
• 1:21
  And when I ended up in Jamaica, it kind of grew on me.
• 1:25
  What was the first thing that brought you here?
• 1:27
  Ellen's bakery.
• 1:28
  Okay.
• 1:29
  In Jamaica.
• 1:30
  It's a sourdough bakery.
• 1:31
  Sure.
• 1:32
  They follow me on Instagram.
• 1:33
  We didn't know each other.
• 1:34
  They are from Canada also.
• 1:35
  Okay.
• 1:36
  And we started talking.
• 1:37
  I legit thought they were Jamaica.
• 1:39
  Okay.
• 1:40
  And at world point, they asked me if I wanted to come and to share my knowledge,
• 1:45
  to put my input on how a kitchen should work and the blue crayons.
• 1:50
  And this is where you put your knife and your big ol' in.
• 1:52
  I came from one time and another time and four years later, I cooked my life in Canada and I'm in Jamaica.
• 2:00
  Okay.
• 2:01
  Exactly.
• 2:02
  And you were in Bahamas before?
• 2:03
  I've traveled a lot before.
• 2:04
  I started in the Caribbean mostly.
• 2:06
  The military, public, Mexico, Cuba, Miami, Turks and Cacos.
• 2:10
  Oh wow.
• 2:11
  I've been in Abu Dhabi and Dubai.
• 2:12
  Okay.
• 2:13
  I was a little bit in New York and...
• 2:15
  All working?
• 2:16
  Yes, mostly all working.
• 2:17
  Okay.
• 2:18
  I was kind of the guinea pig of my cooking school.
• 2:21
  They would send me into different internships.
• 2:24
  Right.
• 2:25
  I'd have to come back from my internships and be like, okay.
• 2:28
  This was tough, but we could send students here.
• 2:31
  Okay.
• 2:32
  And they will come back alive.
• 2:33
  So they trusted your opinion?
• 2:34
  Yes.
• 2:35
  I was kind of a go-getter.
• 2:36
  I wasn't scared of nothing.
• 2:37
  Sure.
• 2:38
  I was coming out of rehab.
• 2:39
  Okay.
• 2:40
  I was like 17.
• 2:41
  Okay.
• 2:42
  Many things.
• 2:43
  Okay.
• 2:44
  Many, many things.
• 2:45
  And this is also, I discovered cooking.
• 2:46
  Okay.
• 2:47
  This is how I kind of all got started.
• 2:48
  And my school would send me these things.
• 2:50
  And I would come back.
• 2:51
  And sometimes I was in the military public.
• 2:53
  And my chef would be, hey, would you like to go over with me?
• 2:56
  Mexico for this hotel.
• 2:57
  And I would be like, okay.
• 2:59
  Call the school and do my little run.
• 3:01
  Come back.
• 3:02
  And so I started traveling and getting the feel of what is Caribbean.
• 3:06
  And it really kind of made sense in my life.
• 3:09
  Because I've always been living on a not-north American way of thinking.
• 3:13
  Since a kid, I've always taught that I was kind of different.
• 3:16
  You're trying to go left.
• 3:17
  I want to go right.
• 3:18
  Telling what to do.
• 3:19
  I don't want to list it.
• 3:20
  I never like to be controlled.
• 3:21
  I never like to be told what to do or to be in a box of way of thinking.
• 3:25
  Sure.
• 3:26
  And that was my personality growing up.
• 3:29
  And when I arrived in the Caribbean, I was like, this is very me.
• 3:32
  Very non-shallowing.
• 3:33
  Very your own pace.
• 3:36
  You can be yourself I find in the Caribbean.
• 3:39
  You can kind of express yourself and choose to live how you want to live your life.
• 3:43
  Right.
• 3:44
  In certain countries of the Caribbean.
• 3:46
  And coming every month, every two months here, so in many years, it really grew on me.
• 3:53
  And Jamaica was like, I was understanding myself, true Jamaica.
• 3:57
  When I would go back to Canada, I was kind of miserable.
• 3:59
  And I had it nice in Canada.
• 4:01
  Like I had it kind of done.
• 4:02
  Right.
• 4:03
  My TV stuff, my competitions, my restaurants, my reputation, my money was coming in.
• 4:08
  Sure.
• 4:09
  What was missing?
• 4:11
  I was 34 when I did my move.
• 4:16
  Okay.
• 4:17
  That's it.
• 4:18
  I mean, that's life.
• 4:20
  I have two three restaurants.
• 4:21
  You've done your shows.
• 4:22
  This is what you're making per year because I'm not making more money because of the Canadian taxes.
• 4:27
  Right.
• 4:29
  You know how CEOs lead teams with clarity, strategy and calm?
• 4:33
  Now imagine parenting just like that.
• 4:36
  My course, parent like a CEO, helps you build a home that runs with confidence, not chaos,
• 4:41
  no shouting, no guesswork, no guilt.
• 4:44
  Just systems, structure and a mindset that works for you and your babies.
• 4:49
  I will show you how to lead your family like I have led my teams with vision, compassion and a plan that sticks.
• 4:56
  This is about applying business principles to raise happy and healthy kids.
• 5:00
  So, if you're tired of winging it and ready to parent with intention, click the link to check out parent like a CEO.
• 5:07
  You've got these waves and now you'll have the tools too.
• 5:10
  I've always challenged myself.
• 5:12
  I've always tried to push the boundaries of what can be done.
• 5:15
  Sure.
• 5:16
  And I was not happy anymore.
• 5:19
  Okay.
• 5:20
  Cooking is cooking.
• 5:21
  I'm in the kitchen here in Jamaica.
• 5:23
  We're cooking in Montreal.
• 5:24
  A rush is a rush.
• 5:26
  A printer is a printer.
• 5:27
  And a ding-ding-ding is a ding-ding-ding.
• 5:29
  And waiters are waiters.
• 5:31
  And they're taking your food to the wrong table.
• 5:33
  Exactly.
• 5:34
  Exactly.
• 5:35
  And eggless omelets or eggless omelets everywhere around the world.
• 5:38
  Yes.
• 5:39
  So, I wasn't a point in my life where I'm working six days a week, 12, 14, 16 hours a day,
• 5:47
  four of the past 14, 15, 16 years of my life.
• 5:50
  Yep.
• 5:51
  I'm making good money but I'm paying 50-something percent income tax.
• 5:55
  Right.
• 5:56
  I have no life.
• 5:57
  I don't see my friends, my family.
• 5:59
  And I'm living in Montreal.
• 6:00
  Sure.
• 6:01
  I have no time for myself.
• 6:02
  I don't train anymore.
• 6:03
  I don't eat properly.
• 6:04
  Right.
• 6:05
  I drink all the time.
• 6:06
  I smoke too much weed.
• 6:07
  Right.
• 6:08
  And people just know me for Chef Matsu.
• 6:11
  Right.
• 6:12
  I value my own self, my whole human army, a cook, a chef.
• 6:16
  I would do great, I was doing, I'm still doing great things.
• 6:19
  But not trying to create a balance.
• 6:21
  Okay.
• 6:22
  And Jamaica has brought me that.
• 6:24
  I went through a kind of therapy here with mushrooms and shamans and things like that.
• 6:29
  And on that same night I was like, why the fuck did I do this?
• 6:34
  Right.
• 6:35
  This is in Jamaica.
• 6:36
  Yes, yes.
• 6:37
  Shamans.
• 6:38
  Yeah.
• 6:39
  What are shamans?
• 6:40
  A shaman.
• 6:41
  Like a spiritual guide.
• 6:42
  Okay.
• 6:43
  Cool.
• 6:44
  Yeah.
• 6:45
  And I was going through some stuff in my life where I had my restaurants, the equation
• 6:49
  where I was out in my restaurants was not proper for me.
• 6:52
  Okay.
• 6:53
  I did not have a good partnership with certain people.
• 7:03
  And I was just becoming, I would come back from Jamaica, do my three weeks in Montreal or whatever.
• 7:10
  And I'd be like miserable every day, waking up, it's great, the winter.
• 7:15
  It was not for me.
• 7:17
  And I had no debts, everything was paid, everything was fine.
• 7:19
  You know what I mean?
• 7:20
  Like I could have, that could have been the rest of my reality.
• 7:22
  Sure.
• 7:23
  But I was not happy.
• 7:25
  You said that you got into cooking after you came out of rehab.
• 7:29
  Yes.
• 7:30
  What led you, what that bridge?
• 7:33
  So, oh my god.
• 7:35
  My mom and grandma were like amazing cooks, Belgian origins from my mom's side.
• 7:41
  Okay.
• 7:42
  They both could have had a probably a Michelin star doing European classics.
• 7:46
  My grandmother would receive me with like coffee, paytab, the marille sauce and the...
• 7:51
  I need your grandma, babe.
• 7:52
  My grandma?
• 7:54
  A piece of grandma.
• 7:55
  But she was an amazing cook.
• 7:57
  And my mom cooked very nicely because she ate season houses.
• 8:01
  So, even in my bad times of life, let's say we had lunches, right?
• 8:05
  We're kids.
• 8:06
  But my son, which was always better than the one you were making, because I ate season
• 8:11
  than I was like, you know, I had a little technique.
• 8:13
  In rehab at one point, they put me responsible of the kitchen.
• 8:18
  Okay.
• 8:19
  So, I was not really a chef.
• 8:20
  I had no idea what I was doing.
• 8:21
  So, I was like doing orders and managing what comes in from the kitchen.
• 8:25
  And I liked it generally, and I liked what it was getting me.
• 8:28
  So, because I was...
• 8:29
  And I will always be a toxic command, which is a...
• 8:33
  Right.
• 8:34
  You add that temperament, right?
• 8:35
  Okay.
• 8:36
  And there's a lot of chefs that are like that.
• 8:37
  Yep.
• 8:38
  So, for me, it was like I can be sober and still get a generally new rushes and...
• 8:45
  And feed that.
• 8:46
  And feed my emotions.
• 8:47
  Yep.
• 8:48
  And I was realizing through that time there that I was looking for something to value myself.
• 8:54
  Who was I?
• 8:55
  Like, how was I going to value myself in life positively?
• 8:59
  Okay.
• 9:00
  And not doing stupid things and fighting or this or that or whatever.
• 9:04
  So, cooking was like all the way.
• 9:07
  So, at one point, I just told my mom and dad, I'm like, I am going to be a chef.
• 9:11
  Really?
• 9:12
  And they started laughing, of course, because they were like, okay buddy.
• 9:15
  Right.
• 9:16
  And they told me, listen, you're going to go do internships for free.
• 9:19
  You're going to go do a day at ITHQ, which is the Institute of Tourism,
• 9:23
  so we have Quebec.
• 9:24
  Very good cooking school.
• 9:25
  Okay.
• 9:26
  Best in Canada.
• 9:27
  Yep.
• 9:28
  You're going to go there.
• 9:29
  We're going to write to there.
• 9:30
  You're going to go spend a day there.
• 9:31
  I was going to kind of be discouraged.
• 9:32
  Right.
• 9:33
  But when there didn't much time.
• 9:34
  I loved it.
• 9:35
  I would take my little bag and walk on St. Laurent's street in Montreal and knock on restaurants
• 9:38
  and I didn't know I'd be like, hello.
• 9:39
  Can I work for free?
• 9:40
  Like, back in the day.
• 9:41
  Yeah.
• 9:42
  What the fuck?
• 9:43
  Yeah.
• 9:44
  They're like, you're serious?
• 9:45
  I'm like, yes, I just want to learn.
• 9:46
  Learn.
• 9:47
  And I would do that.
• 9:48
  And then I applied for the Institute of Tourism and Hotel Re.
• 9:51
  Got in and started cooking there and got to never stop.
• 9:54
  Oh, wow.
• 9:55
  Would you say that cooking saves you in a sense?
• 9:58
  Or do you think you would have found something?
• 10:00
  Well, I ask myself what I do.
• 10:02
  But what I do, I'm not sure to be sincere.
• 10:05
  Okay.
• 10:06
  I think I saved myself.
• 10:08
  Okay.
• 10:09
  But the cooking kind of helped me, of course.
• 10:12
  But at the same point, did it really help to me?
• 10:15
  Now that I am changing my life in Jamaica,
• 10:18
  I had more time to expect on myself and think about all of this.
• 10:22
  I basically did a transfer of dependence.
• 10:25
  Right.
• 10:26
  If you understand what I mean.
• 10:27
  100%.
• 10:28
  But also, the hospitality industry is filmed with presumably your vices.
• 10:32
  Of course.
• 10:33
  So how do you manage staying focused when everything is essentially available to you?
• 10:39
  It was a long story.
• 10:41
  I did three years in a half without drinking, not even one sip.
• 10:47
  I was working in Mexico, Dominican Republic, Punta Cana.
• 10:50
  Like, partying and living in the morning.
• 10:52
  100% sober.
• 10:53
  Okay.
• 10:54
  Drinking red bulls, smoking cigarettes, and trying to get chicks.
• 10:58
  So, yeah.
• 10:59
  And cooking.
• 11:01
  Right.
• 11:02
  That was my thing.
• 11:06
  At a point, you're like, okay, I'm not drinking, I'm not this.
• 11:10
  But there was a moment in the Bahamas where it was a couple from Hungary.
• 11:14
  I forgot their name.
• 11:15
  And there was their honeymoon.
• 11:16
  Okay.
• 11:17
  And they invited me at a sunset on a yacht with a crew, which is my favorite champagne.
• 11:23
  So you couldn't resist.
• 11:24
  I mean, they offered me a drink and I honestly felt it.
• 11:27
  Okay.
• 11:28
  I was like, you know what?
• 11:29
  I think this moment for me is okay in this environment.
• 11:33
  Setting.
• 11:34
  Okay.
• 11:35
  I spent a week with them cooking for them to show that.
• 11:37
  And I was like, I think I'm going to have a drink.
• 11:39
  Okay.
• 11:40
  I had one glass, right?
• 11:41
  And that was okay.
• 11:42
  I'm scared for you.
• 11:43
  And this wasn't even.
• 11:44
  And it stopped there.
• 11:45
  My mom was very scared too.
• 11:46
  I can imagine it.
• 11:47
  You ruined your life.
• 11:48
  And I had one glass.
• 11:51
  Yep.
• 11:52
  And then I'm being that.
• 11:53
  Okay.
• 11:54
  And then I remember in the Bahamas again on St. John by Tsis, which is the Quebec national,
• 11:59
  well national provincial type of vibe, is the thing where we all get fucked up.
• 12:03
  Right.
• 12:04
  And in Quebec, in Bahamas, we had a Quebec party.
• 12:09
  And this is where I got drunk for the first time in many years.
• 12:14
  Okay.
• 12:15
  And I got, you know, it's slowly started.
• 12:17
  And I had moments in my, it's been 15 years of that.
• 12:22
  So there was moments where I would drink more.
• 12:24
  Sure.
• 12:25
  Drink less.
• 12:26
  Drink more.
• 12:27
  Yep.
• 12:28
  My second restaurant was an open, yeah, Shawna McBar.
• 12:31
  Okay.
• 12:32
  Open kitchen.
• 12:33
  Yep.
• 12:34
  I would have shit at the opening in like 36 shops.
• 12:36
  Yep.
• 12:37
  And just cooking.
• 12:38
  Yep.
• 12:39
  So.
• 12:40
  But now.
• 12:41
  Man, I don't have a beer there for my day.
• 12:44
  Not even.
• 12:45
  Oh, really?
• 12:46
  I'll get drunk once every three months.
• 12:47
  Okay.
• 12:48
  So it's not a thing.
• 12:49
  I don't.
• 12:50
  I've been there.
• 12:51
  I've done that.
• 12:52
  I'm able to when I want to.
• 12:53
  Sure.
• 12:54
  I have never retouched hard drugs in my life.
• 12:56
  Okay.
• 12:57
  Ever.
• 12:58
  I smoke weed.
• 12:59
  That's my little show.
• 13:00
  Yeah.
• 13:01
  Every day.
• 13:02
  Yeah.
• 13:03
  I've done mushrooms two times in 15 years.
• 13:04
  Okay.
• 13:05
  Mostly terrible, therapeutically.
• 13:06
  Right.
• 13:07
  I had a lot of the jungle there.
• 13:08
  Sure.
• 13:09
  And eat mango.
• 13:10
  Right.
• 13:11
  So yeah.
• 13:12
  I was.
• 13:13
  Yeah.
• 13:14
  No.
• 13:15
  It is a relapse.
• 13:16
  Sure.
• 13:17
  It is a relapse.
• 13:18
  But you feel controlled.
• 13:19
  Yes.
• 13:20
  No.
• 13:21
  It's not controlled.
• 13:22
  Oh, it's not.
• 13:23
  Because.
• 13:24
  Okay.
• 13:25
  Tell me, don't smoke weed today.
• 13:26
  I'm angry at you.
• 13:27
  Okay.
• 13:28
  Oh, really?
• 13:29
  Yeah.
• 13:30
  It's my little.
• 13:31
  It's my thing.
• 13:32
  Okay.
• 13:33
  It's my advice.
• 13:34
  Okay.
• 13:35
  Okay.
• 13:36
  You rely on what your focus is.
• 13:38
  Yeah.
• 13:39
  I grew out of that rebellious mode too.
• 13:41
  But.
• 13:42
  I've partied many years in my life.
• 13:43
  I've done it a lot.
• 13:44
  So.
• 13:45
  I still can do sometimes.
• 13:46
  Like, wait a second.
• 13:47
  Hey, Matt, we're going to do bye tomorrow.
• 13:48
  And we're going to have a crazy night.
• 13:50
  I'll be there with you.
• 13:51
  So.
• 13:52
  But it's that life.
• 13:53
  So.
• 13:54
  You know what I mean?
• 13:55
  Rather than a lifestyle.
• 13:56
  Right.
• 13:57
  I really can't.
• 13:58
  I can't do it anymore.
• 13:59
  Okay.
• 14:00
  I have more fun training.
• 14:02
  I run a lot.
• 14:03
  I train.
• 14:04
  I box.
• 14:05
  I do my thing.
• 14:06
  Cool.
• 14:07
  So.
• 14:08
  I really like that.
• 14:09
  Sure.
• 14:10
  I eat natural.
• 14:11
  I eat my juices.
• 14:12
  I like it.
• 14:13
  Do you think you would be as great of a chef had you not had that personality?
• 14:17
  No.
• 14:18
  Right.
• 14:19
  I feel like anyone who does anything really well at a really like strong level.
• 14:22
  Yes.
• 14:23
  It is coming from a compulsive kind of obsessive energy.
• 14:27
  You need a special breed of human.
• 14:29
  You need a chef for every day.
• 14:31
  The intensity.
• 14:32
  Yeah.
• 14:33
  You need a special human.
• 14:35
  We're all kind of crazy.
• 14:36
  We're all trying to fucked up in our whole little world.
• 14:38
  100%.
• 14:39
  I always just say it depends where you're standing.
• 14:40
  100%.
• 14:41
  Yeah.
• 14:42
  I don't think that a regular guy with no kind of personal problems will.
• 14:47
  He will end up chefs eight to five.
• 14:49
  Sure.
• 14:50
  Monday to Friday.
• 14:51
  Sure.
• 14:52
  Yeah.
• 14:53
  I was thinking of school cafeteria.
• 14:55
  Same.
• 14:56
  Same.
• 14:57
  Yeah.
• 14:58
  And it's been a journey.
• 14:59
  Right.
• 15:00
  I was 16, 17, professionally.
• 15:03
  And I opened my first restaurant.
• 15:05
  I was 23 years old.
• 15:06
  Okay.
• 15:07
  And it became a monster.
• 15:08
  Yeah.
• 15:09
  My first restaurant was, I did it for 14 years and I was 23.
• 15:13
  So it was an adventure.
• 15:15
  You know.
• 15:16
  I'm thinking because I opened my first one.
• 15:18
  I was 26.
• 15:19
  But I'd never worked in the restaurant.
• 15:20
  Wow.
• 15:21
  And so I'm like, I appreciate that journey.
• 15:25
  I know how you've failed many nights.
• 15:27
  You did.
• 15:28
  You're normal.
• 15:29
  You're actually.
• 15:30
  You're like a little bit.
• 15:31
  What am I doing?
• 15:32
  Yeah.
• 15:33
  Or I felt like I had run a marathon.
• 15:35
  One gold and the world forgot to like recognize me.
• 15:38
  And then you just had to wake up.
• 15:39
  Yeah.
• 15:40
  I could wake up and do it all over again.
• 15:41
  Yeah.
• 15:42
  Yeah.
• 15:43
  That was, that is hard.
• 15:44
  And you know, as it's for me, you know, I would get all my recognition for my cooking.
• 15:49
  And TV show that would win or the competitions or this and that.
• 15:52
  Sure.
• 15:53
  As a human, it's important to be able to recognize yourself.
• 15:56
  Sure.
• 15:57
  So at one point, my equation that I'd built, what I thought was what I should do.
• 16:02
  Yeah.
• 16:03
  Right.
• 16:04
  Was not working for me anymore.
• 16:05
  Show.
• 16:06
  And this is what brought me here.
• 16:07
  But have a night dot, let's end and do all my stupid stuff when I was young.
• 16:11
  I don't think I would be that crazy to move along to Jamaica.
• 16:15
  Sure.
• 16:16
  I don't think I'd be that crazy to do what I've done for the past 20-something years of cooking.
• 16:20
  Yeah.
• 16:21
  To the extent of intensity that I was doing it at two.
• 16:25
  I'm happy I've done my stuff younger because there's also the factor
• 16:29
  with how many guys wake up at the age of 40, like, oh no, I can deal with this.
• 16:33
  Sure.
• 16:34
  And I'm fucking up all my life because I need to get drunk.
• 16:36
  Right.
• 16:37
  So you've already had your midlife crisis.
• 16:39
  Oh, yeah.
• 16:40
  Oh, yeah.
• 16:41
  My new midlife crisis was quitting my life in Canada being exiled.
• 16:44
  Right.
• 16:45
  Not exiled where I pay for.
• 16:46
  Sure, sure, sure.
• 16:47
  And moving here alone at the age of 34 and just restarting everything.
• 16:52
  So you had no connections to Jamaica at all, no family.
• 16:55
  No.
• 16:56
  Why did you choose Jamaica not to go back to our, sorry, Bahamas?
• 16:59
  So Jamaica, well, I was wrong here with a project at the beginning.
• 17:04
  The project did not end up happening.
• 17:07
  Sure.
• 17:08
  And I'm happy it did not.
• 17:10
  Cool.
• 17:11
  I moved here.
• 17:12
  I was scared to be sincere.
• 17:13
  Why?
• 17:15
  Two weeks before moving here.
• 17:17
  Yeah.
• 17:18
  My whole security.
• 17:19
  I had sold my condo.
• 17:21
  I had quit my restaurant.
• 17:23
  What?
• 17:24
  Fought with my old associate.
• 17:26
  I left my restaurant with zero dollars.
• 17:28
  Okay.
• 17:29
  And they fucked me very bad.
• 17:30
  At least they had on the table.
• 17:31
  Yep.
• 17:32
  Because if nobody had sent you with how crazy that was at that point.
• 17:35
  Sure.
• 17:36
  I was on my couch.
• 17:37
  I never been in Canada with my little French bulldog.
• 17:40
  Oh, not.
• 17:41
  And I was doing paperwork for her.
• 17:44
  And I was fighting in Montreal together.
• 17:47
  That's something.
• 17:48
  Right.
• 17:49
  Right.
• 17:50
  I kind of worked hard for those 15 years for my babies.
• 17:52
  Yeah.
• 17:53
  They were really mean, right?
• 17:54
  Yes.
• 17:55
  You know?
• 17:56
  So two weeks before moving here.
• 17:59
  I had a partnership.
• 18:00
  I had a place to live.
• 18:02
  I had many, many, many things.
• 18:04
  Two weeks before moving here.
• 18:06
  Done.
• 18:07
  Everything done.
• 18:08
  And I had moved my half of my life here.
• 18:11
  Was here stuck somewhere.
• 18:13
  Sure.
• 18:14
  And at one point I was like, whoa.
• 18:18
  Am I really moving alone with $60,000 Canadian?
• 18:23
  By?
• 18:24
  Left.
• 18:25
  I had my condo here that I had organized.
• 18:27
  Sure.
• 18:28
  60K Canadian.
• 18:30
  My dog.
• 18:31
  No work permit.
• 18:32
  No company.
• 18:33
  No nothing.
• 18:34
  I had a mattress here.
• 18:37
  And half of my life.
• 18:39
  My knife.
• 18:40
  My cutting works from Japan.
• 18:42
  Some dog food.
• 18:44
  And I cleared out.
• 18:45
  I gave my stuff away back to Montreal.
• 18:47
  I had put it but Cruz's first edition Bible of food.
• 18:50
  I gave it away to my old chefs.
• 18:52
  Oh wow.
• 18:53
  To everybody.
• 18:54
  I would give my nice clothing.
• 18:56
  I'm not going to need this.
• 18:57
  Sure.
• 18:58
  Take, take, take.
• 18:59
  I was giving it back to everybody.
• 19:00
  I liked it.
• 19:01
  Maybe it won't give it back to me.
• 19:02
  Sure.
• 19:03
  And I arrived here on April 4th.
• 19:06
  That's my birthday.
• 19:07
  Oh yeah?
• 19:09
  Special day.
• 19:10
  Yeah.
• 19:11
  And with pet pet, my dog.
• 19:12
  Which is a French bulldog.
• 19:13
  The worst breed for Jamaica.
• 19:15
  Yeah.
• 19:16
  The worst breed.
• 19:17
  Yeah.
• 19:18
  And I have been coming to Jamaica like every month.
• 19:23
  Shows every two months.
• 19:24
  Every, every a lot.
• 19:25
  Yeah.
• 19:26
  And I decided to do the move.
• 19:29
  So that first week you arrived.
• 19:31
  Sure.
• 19:32
  With clearly the plans have changed, right?
• 19:34
  It sounds like you made plans to come on the particular circumstances.
• 19:37
  Those plans have changed.
• 19:38
  But you're still like cool.
• 19:39
  I'm coming.
• 19:40
  I was not cool.
• 19:41
  But I was still coming.
• 19:42
  Coming.
• 19:43
  Right?
• 19:44
  Yeah.
• 19:45
  What taught me through like that?
• 19:46
  What does that feel like?
• 19:47
  What does that look like?
• 19:48
  What are we doing now?
• 19:49
  I've done many crazy things in my life.
• 19:51
  And that was probably the most scariest, uncomfortable, unpleasant move.
• 19:56
  Okay.
• 19:57
  Ever.
• 19:58
  Right.
• 19:59
  Ever, ever, ever.
• 20:00
  I am a guy that needs a certain stability to function properly.
• 20:03
  Right?
• 20:04
  I love my anxiety.
• 20:05
  You can just like very hear or never listen to that.
• 20:09
  I was trying to hold on with my mom.
• 20:11
  Your mom came with you.
• 20:12
  No.
• 20:13
  But like, just on the phone.
• 20:14
  I don't work on her one point.
• 20:15
  I had no more nothing.
• 20:16
  Sure.
• 20:17
  For four days before leaving, I was with my suitcase, my dog.
• 20:19
  Sure.
• 20:20
  I'm on before I left for here.
• 20:21
  Yeah.
• 20:22
  Are you an only child?
• 20:23
  I have a younger brother.
• 20:24
  Okay.
• 20:25
  And the day that I was leaving, there was a snow storm.
• 20:28
  I think I canceled.
• 20:30
  And yeah.
• 20:31
  Everything was going not fun.
• 20:33
  But I mean.
• 20:34
  And I was supposed to sign documents of my old associate.
• 20:39
  They were kind of like giving me money for every month.
• 20:43
  Okay.
• 20:44
  Being here.
• 20:45
  So it was like, it's not much.
• 20:46
  But it's something.
• 20:47
  But it's going to give me something, right?
• 20:48
  Yeah.
• 20:49
  They made me sign the paper six hours before the plane.
• 20:51
  Just so I could not get them checked by the lawyers.
• 20:53
  Oh, no.
• 20:54
  What did they say?
• 20:55
  I never got nothing, basically.
• 20:56
  Exactly.
• 20:57
  So, disappointment of moving here with nothing.
• 21:00
  Sure.
• 21:01
  Disappointing.
• 21:02
  I'm worried of knowing that you're not getting anything after.
• 21:05
  And it's not just the money part.
• 21:06
  Sure.
• 21:07
  I worked so hard, so hard.
• 21:09
  I was like my chef.
• 21:10
  I would always my sidewalks.
• 21:12
  I would bring in my garbage every day.
• 21:14
  Right.
• 21:15
  I would open my both kitchens with my 20 billion cooks.
• 21:18
  Sure.
• 21:19
  To make sure that when I host them in my kitchen.
• 21:21
  Sure.
• 21:22
  This is how it should be.
• 21:23
  Yep.
• 21:24
  And this was me every day with the last 15 years.
• 21:26
  So, moves here.
• 21:28
  I had a bank account.
• 21:30
  Personal.
• 21:31
  I had a digital number.
• 21:33
  That's pretty much it.
• 21:34
  I had a lot of connections.
• 21:35
  Okay.
• 21:36
  Because you've been coming.
• 21:37
  I was cooking for many, you know, influential people.
• 21:40
  Yep.
• 21:41
  And the right people.
• 21:42
  And I kept contact with everybody.
• 21:44
  Okay.
• 21:45
  It would even come to my restaurants in Montreal.
• 21:47
  Okay.
• 21:48
  Very cool.
• 21:49
  Because I personally like them all so.
• 21:51
  So.
• 21:52
  They became friends.
• 21:53
  Okay.
• 21:54
  Now, they're uncle and aunties.
• 21:55
  Right.
• 21:56
  They keep my dog.
• 21:57
  These are my little family here.
• 21:59
  Right.
• 22:00
  And I moved here the first night.
• 22:03
  I remember I was like, whoa, whoa, whoa.
• 22:06
  Okay.
• 22:07
  I love my car.
• 22:08
  I love my place.
• 22:09
  You were comfortable.
• 22:10
  Yep.
• 22:11
  But my first night.
• 22:12
  I slept with a machete.
• 22:14
  I had like locked my door.
• 22:16
  My dog was not understanding what is a motorcycle in Jamaica.
• 22:19
  Okay.
• 22:20
  Or a truck that decompressed it.
• 22:22
  Yeah.
• 22:23
  She was like, okay.
• 22:24
  Oh, it's football.
• 22:25
  She was traumatized.
• 22:26
  I was traumatized because I was like, for her.
• 22:28
  You know, like, what the fuck am I doing for you?
• 22:30
  Yeah.
• 22:31
  And I'm just alone here getting pizza out.
• 22:33
  With the machete.
• 22:34
  With my machete.
• 22:35
  Yep.
• 22:36
  I had nothing.
• 22:37
  So I had a, I had a mattress on the floor and I was just there.
• 22:40
  With my luggage.
• 22:41
  Did you think maybe I should go back?
• 22:43
  No.
• 22:44
  No.
• 22:45
  No.
• 22:46
  Okay.
• 22:47
  I was scared.
• 22:48
  Right.
• 22:49
  Not comfortable.
• 22:50
  But I was like, no, it's done.
• 22:51
  Okay.
• 22:52
  So done.
• 22:53
  Okay.
• 22:54
  I was going to do my best, right?
• 22:56
  Oh my god.
• 22:57
  What was the best thing my budget didn't like?
• 22:59
  No.
• 23:00
  I can't.
• 23:01
  One month and a half, I was like, you're all Canadian money sucks.
• 23:04
  Yes.
• 23:05
  I guess it's worth nothing.
• 23:06
  Oh my god.
• 23:07
  And I was like, I'm not getting no income.
• 23:08
  I had no work permit.
• 23:10
  And I was scared because I was like, I had an almost partnership here before.
• 23:15
  And I'm like, do they have the red eye on me now?
• 23:18
  Okay.
• 23:19
  So if I work, are they going to make me?
• 23:21
  Sure.
• 23:22
  Yeah.
• 23:23
  They're pork and right.
• 23:24
  When I arrived here.
• 23:25
  They're pork Canadians?
• 23:26
  Of course.
• 23:27
  No, they do.
• 23:28
  Actually.
• 23:29
  And officially after six months here as a Canadian, you're a deportant.
• 23:31
  Really?
• 23:32
  They're allowed like 180 days.
• 23:33
  Okay.
• 23:34
  So when I arrived at the airport.
• 23:35
  Right.
• 23:36
  The miss of the customs, she told me.
• 23:37
  You're not getting in.
• 23:38
  Oh.
• 23:39
  You have no, you have no visa.
• 23:41
  You don't have a return flight.
• 23:42
  And I'm like, listen, yes, I know my, my, my law.
• 23:46
  I have 180 days.
• 23:47
  Exactly.
• 23:48
  Right.
• 23:49
  She's like, yeah, but no.
• 23:50
  And I'm like, yes, but yes.
• 23:51
  And they arrested me at the airport.
• 23:53
  What?
• 23:54
  They arrested me at the airport.
• 23:56
  And I'm with Petet.
• 23:57
  Swirthing my ass off.
• 23:59
  And she's like, what the fuck is this?
• 24:01
  You know?
• 24:02
  And I'm being detained.
• 24:03
  And this guy is giving me attitude like, yep.
• 24:06
  A true Jamaican officer with.
• 24:08
  And I was saying this with full of love, right?
• 24:11
  But I've done that.
• 24:12
  I was still like, calm your horses, buddy.
• 24:14
  Right.
• 24:15
  Right.
• 24:16
  Not yet.
• 24:17
  And I'm like, listen, buddy, I don't like your temper.
• 24:19
  Bring me your managing.
• 24:20
  Okay.
• 24:21
  Comes with this mummy.
• 24:22
  And she starts talking to her.
• 24:23
  I'm like, listen, I'm going here.
• 24:24
  What?
• 24:25
  I'm in the process of this, this, this, this, this.
• 24:26
  Okay.
• 24:27
  Here are some screenshots of your government papers.
• 24:29
  Okay.
• 24:30
  Here is listed.
• 24:31
  I knew this was before you came.
• 24:32
  Before you came.
• 24:33
  Yep.
• 24:34
  I have all my papers.
• 24:35
  My dog has papers for Jamaica.
• 24:36
  Okay.
• 24:37
  Yeah.
• 24:38
  So I'm like, my paperwork is done.
• 24:39
  I have a vet waiting for me.
• 24:40
  Sure.
• 24:41
  Right there behind that door.
• 24:42
  I'm like, I'm telling you straight up.
• 24:45
  I'm going to be honest.
• 24:46
  I couldn't buy myself a plate to get right now.
• 24:48
  I'm going to cancel it as soon as I walk out this office.
• 24:50
  Right.
• 24:51
  She looks at me and she's like, is that a first bulldog?
• 24:53
  I'm like, yes.
• 24:54
  She's like, I've never seen those.
• 24:56
  No.
• 24:57
  I've only seen those on Instagram.
• 24:58
  It was pet pet that saved you.
• 25:00
  She looked at me and she kind of said, go.
• 25:03
  Oh.
• 25:04
  I walk out that office.
• 25:05
  I'm like, oh my god.
• 25:07
  I'm like, oh my god.
• 25:09
  Guess who I see at customs?
• 25:10
  Who?
• 25:11
  The partnership that didn't work.
• 25:14
  I stepping in soil and they're just reminding me
• 25:17
  that...
• 25:18
  No.
• 25:19
  When the fucker?
• 25:20
  No.
• 25:21
  You couldn't make that up.
• 25:23
  No.
• 25:24
  And I was just like, what a fucking adventure.
• 25:28
  And I had a driver back then.
• 25:30
  Like I had a fall walker.
• 25:32
  Yeah.
• 25:33
  And he's there.
• 25:34
  He's waiting for me.
• 25:35
  We did.
• 25:36
  And I have my 25 Japanese knives and pet pant and my lion family.
• 25:41
  I enter his car.
• 25:42
  He's like, we're too bossy.
• 25:43
  I'm like, hold.
• 25:46
  Yep.
• 25:47
  Where I had been one hour since...
• 25:49
  Yeah, I took the spot.
• 25:51
  So I arrived there and it all started there.
• 25:54
  And so you arrived and is your first thing like I need to get some work?
• 25:59
  Or is your first...
• 26:00
  I didn't know I couldn't work.
• 26:01
  Oh yeah, because we don't have the work permit.
• 26:03
  So my first?
• 26:04
  How long after you arrived, do you get the work permit?
• 26:08
  Different.
• 26:09
  It's Jamaica.
• 26:10
  Right?
• 26:11
  It really depends on a thousand factors.
• 26:13
  Okay.
• 26:14
  I've had the wind on my sales ship.
• 26:17
  And it even took eight months.
• 26:19
  Oh wow.
• 26:20
  Yeah.
• 26:21
  Okay.
• 26:22
  And I'm sincere.
• 26:23
  I did not work for eight months.
• 26:26
  Really?
• 26:27
  Yeah.
• 26:28
  So how are you living?
• 26:29
  I had my 60 route.
• 26:30
  Okay.
• 26:31
  Yeah.
• 26:32
  Yep.
• 26:33
  Exactly.
• 26:34
  And I was just kind of like...
• 26:36
  At one point in Jamaica, I had a hundred dollars Canadian left in my pockets.
• 26:42
  But you were coming from like TV...
• 26:44
  Yeah, yeah.
• 26:45
  Restaurant.
• 26:46
  Yes.
• 26:47
  Caviar and fridge every morning.
• 26:48
  I would have Chris Vickley and Donuts with Caviar on top for breakfast.
• 26:51
  Just because.
• 26:52
  Just because.
• 26:53
  I would do video shoots of like, why are you Australian?
• 26:57
  Omni rice omelets just...
• 26:59
  Why not?
• 27:00
  Yeah.
• 27:01
  Why not?
• 27:02
  I would go on foot tours.
• 27:03
  So I would do 32 restaurants in three days.
• 27:06
  Why not?
• 27:07
  I could pay myself.
• 27:08
  Yeah.
• 27:09
  I came here.
• 27:10
  I was having for breakfast.
• 27:12
  Banana, oat milks, and oats for every breakfast for six months almost.
• 27:18
  I was eating a tomato sandwich for lunch because that's all I could have kind of a four.
• 27:22
  And for dinner, I was having one or two meals per week where it was like...
• 27:28
  Let's say I do a boil chicken for the whole week.
• 27:30
  Sure.
• 27:31
  I would buy two boiled chickens.
• 27:32
  Yep.
• 27:33
  Ground provisions.
• 27:34
  And rice.
• 27:36
  And that's it.
• 27:37
  I would have like a terragon and mulch if I could find terragon somewhere.
• 27:39
  Of course she did that.
• 27:40
  Of course.
• 27:41
  And then I would do that.
• 27:42
  You know like my boiled chicken.
• 27:44
  With bridges, poor people food ever.
• 27:47
  Actually?
• 27:48
  Yes.
• 27:49
  A hundred percent.
• 27:50
  Or I would do like a shepherd's fire for the whole week.
• 27:52
  Okay.
• 27:53
  And I'd do like a garlic mayo or a spicy mayo.
• 27:56
  Sure.
• 27:57
  I would...
• 27:58
  Well, I'd like to.
• 27:59
  When I think about this, it's fucking crazy.
• 28:01
  And I would...
• 28:04
  How I started working in Jamaica without a permit.
• 28:06
  It went in a very real hit.
• 28:08
  Okay.
• 28:09
  Yep.
• 28:10
  Narcane.
• 28:11
  I was called by a world central kitchen.
• 28:12
  Okay.
• 28:13
  And I was allowed to work with them.
• 28:15
  Because of that.
• 28:16
  Exactly.
• 28:17
  So that didn't even push a little bit of a help.
• 28:19
  Right.
• 28:20
  I would...
• 28:22
  I'm not even supposed to say this.
• 28:25
  Okay.
• 28:26
  So I was inviting Miami.
• 28:27
  I had a lot of good customers from high-end societies.
• 28:30
  Sure.
• 28:31
  I didn't...
• 28:32
  I'm thinking it's gonna happen before this goes out.
• 28:34
  Okay.
• 28:35
  Yep.
• 28:36
  I was invited to do the new Real Housewives of Miami show.
• 28:38
  Okay.
• 28:39
  For the new Real Housewives, which is...
• 28:40
  What does that mean?
• 28:41
  I'm the personal chef of the new Real Housewives.
• 28:44
  Oh, really?
• 28:45
  So I was able to travel and do certain things.
• 28:48
  Cool.
• 28:49
  And go back to Canada and do some events for them also.
• 28:52
  Right.
• 28:53
  I was able to survive.
• 28:54
  Okay.
• 28:55
  Doing a bit of that.
• 28:56
  Doing a bit of that.
• 28:57
  So my first step was not spending...
• 28:58
  Right.
• 28:59
  ...in Bushwee.
• 29:00
  I was running 10 days every morning because that's all I could kind of do.
• 29:03
  Right.
• 29:04
  I was walking, but discovered Jamaica, right?
• 29:06
  But I wanna know.
• 29:07
  Uh-huh.
• 29:08
  Why did you not just be like, this is not the one?
• 29:11
  Because what you're describing to me, if that happened to me,
• 29:13
  I would think it is the universe telling me I needed to change gears.
• 29:17
  You know what I've been understanding about Jamaica?
• 29:19
  Tell me.
• 29:20
  If you're able to go through, and I'm gonna use the word,
• 29:22
  if you're able to go through the fuckery of how hard is it to get in Jamaica?
• 29:25
  Yep.
• 29:26
  You earn your place here.
• 29:27
  Okay.
• 29:28
  And if you don't do it, I don't think you will ever be happy in Jamaica.
• 29:31
  Okay.
• 29:32
  You do not understand where you're at.
• 29:33
  Right.
• 29:34
  So you felt like it was a right of passage in order to get to the other side.
• 29:38
  Yes.
• 29:39
  And then you were gonna have...
• 29:40
  Yes.
• 29:41
  You thought I knew what I was getting myself into, right?
• 29:43
  But I did not.
• 29:44
  Okay.
• 29:45
  I don't.
• 29:46
  Okay.
• 29:47
  And I had studied and I had asked question ministers...
• 29:48
  What did you think it was versus what it was?
• 29:50
  Way more comfortable.
• 29:52
  It's...
• 29:53
  And it must've used to be me, but paperwork here, it's like,
• 29:56
  bring this paper to Voldemort between one or 13 on a blue moon.
• 30:02
  Right.
• 30:03
  And if you miss that blue moon, you have eight months of weight.
• 30:05
  Sure.
• 30:06
  And that's Jamaica.
• 30:07
  Okay.
• 30:08
  And along here, the first time I took my life with my passport, my birth certificate, and my
• 30:14
  proof of scholarship, right?
• 30:16
  Right.
• 30:17
  I go to CIBC.
• 30:18
  Hello.
• 30:19
  I would like to open a back account and they look at me like, who the fuck are you?
• 30:22
  Right.
• 30:23
  And I'm like, hello, I have this amount of money.
• 30:24
  I would like to put it in this time.
• 30:26
  Yep.
• 30:27
  And they all look at you like, you have a worker in it.
• 30:30
  Do you have a sponsor sheet?
• 30:32
  Okay.
• 30:33
  Because you're going to have like a TRN or anything.
• 30:35
  I had a TRN.
• 30:36
  Oh, you did?
• 30:37
  I did.
• 30:38
  I had a TRN number.
• 30:39
  Okay.
• 30:40
  And I had a Drake number.
• 30:41
  Right.
• 30:42
  Tell Voldemort.
• 30:43
  That's it.
• 30:44
  Okay.
• 30:45
  And I don't know how I did it to be sincere.
• 30:46
  Right.
• 30:47
  I kind of just surfed the waves, calling people doing it.
• 30:48
  So the first step I had to do was what I did, and I'm happy everything crashed before.
• 30:52
  Okay.
• 30:53
  Because I would be on with somebody's, I would be lying to somebody.
• 30:58
  I would have, you know what I mean?
• 30:59
  Yeah.
• 31:00
  I have self-bought.
• 31:01
  Yes.
• 31:02
  So I had to open my own company here.
• 31:05
  Okay.
• 31:06
  Which took time, but got done.
• 31:07
  Okay.
• 31:08
  My own company needed to do the whole process of opening your bank account.
• 31:12
  Sure.
• 31:13
  Personally, you was the J.M.
• 31:15
  Sure.
• 31:16
  Corporate.
• 31:18
  Taxis.
• 31:19
  Blah blah blah blah blah blah blah blah.
• 31:20
  Yep.
• 31:21
  And then that company hires Matthew.
• 31:23
  Right.
• 31:24
  With that Matthew needs to do the process of it.
• 31:27
  For yourself.
• 31:28
  For himself.
• 31:29
  Which is, I was doing the two things at the same time.
• 31:32
  One monthly step would be like, okay.
• 31:35
  You've got this card right now.
• 31:37
  So you get to the next step.
• 31:38
  Right.
• 31:39
  And on the day that I was getting deported.
• 31:43
  Oh Jesus.
• 31:44
  Beryl Hitt.
• 31:45
  Full walk down.
• 31:46
  So I couldn't get ticked out.
• 31:48
  Okay.
• 31:49
  And then when life restarted, I went to Pico.
• 31:52
  And my passport was found on like two days after I was supposed to be deported.
• 31:59
  So Beryl kind of saved my eyes.
• 32:02
  Right.
• 32:03
  Technically, I had to leave the country for maybe two or three days.
• 32:09
  Okay.
• 32:10
  Not in the world, but she had to leave.
• 32:11
  Sure.
• 32:12
  And I did not have to leave.
• 32:14
  Because of Beryl.
• 32:15
  And then I had no one.
• 32:18
  Right.
• 32:19
  I got a first paycheck from a World Central kitchen after like a month and a half of work.
• 32:24
  Yep.
• 32:25
  Which was nothing.
• 32:26
  Sure.
• 32:27
  It was just enough for me to leave.
• 32:28
  Okay.
• 32:29
  Pay my stuff.
• 32:30
  Right.
• 32:31
  And then I asked my mom to lend me a thousand dollars.
• 32:33
  Okay.
• 32:34
  A thousand dollars.
• 32:35
  Yep.
• 32:36
  To buy groceries for my first event.
• 32:39
  Wow.
• 32:40
  I did a menu.
• 32:41
  How did it feel asking your mom for money considering the food?
• 32:45
  I rarely asked for help.
• 32:48
  At this point, what's your mom thinking?
• 32:50
  Because I feel like...
• 32:51
  So scared.
• 32:52
  Right.
• 32:53
  Her son's away.
• 32:54
  They never told me, but I know.
• 32:56
  Okay.
• 32:57
  My mom and dad, they're separated.
• 32:58
  They didn't talk much.
• 32:59
  Okay.
• 33:00
  But they spoke.
• 33:01
  Like for...
• 33:02
  My dad was like...
• 33:03
  He's ruining his life.
• 33:04
  Really?
• 33:05
  Like...
• 33:06
  My brother told me that.
• 33:08
  But...
• 33:09
  Yeah.
• 33:10
  They were all scared.
• 33:11
  Okay.
• 33:12
  For my mom, my dad was actually at that time in Mexico.
• 33:15
  I was...
• 33:16
  He lived.
• 33:17
  He spent a lot of time there.
• 33:18
  Okay.
• 33:19
  So my mom was very present.
• 33:20
  I was talking about that on the phone.
• 33:21
  But my mom was like...
• 33:22
  Every step...
• 33:24
  With me.
• 33:25
  Yeah.
• 33:26
  You know, doing here.
• 33:27
  And going to the vet with me and this and that.
• 33:29
  And it was very...
• 33:30
  I'm very grateful for my mom.
• 33:32
  And my dad too, but she was very, very present.
• 33:34
  Sure.
• 33:35
  This journey.
• 33:36
  My mom was like...
• 33:38
  100%.
• 33:39
  Like she didn't even...
• 33:40
  You know.
• 33:41
  She was like...
• 33:42
  She was like...
• 33:43
  She was like...
• 33:44
  Yes, I know.
• 33:45
  But I need to live it.
• 33:47
  Mmm.
• 33:48
  If I feel like I really cannot make it.
• 33:50
  I will call you to be like...
• 33:51
  Okay, mom.
• 33:52
  I need a little bit of money to eat or what.
• 33:53
  Sure.
• 33:54
  But for me, I'm like...
• 33:55
  I'm not the guy who will ask for help.
• 33:57
  Sure.
• 33:58
  I'll do porridge.
• 33:59
  Air.
• 34:00
  I'll pray.
• 34:01
  I guess.
• 34:02
  Yeah.
• 34:03
  But as a chef, and I know my worth.
• 34:05
  Mmm.
• 34:06
  Everybody eats.
• 34:08
  So I was basing all of this on my...
• 34:12
  I know that I could get it done with the talent that I have.
• 34:15
  Right.
• 34:16
  That's all I had.
• 34:18
  So you take the $1,000?
• 34:19
  Yes.
• 34:20
  Your first event?
• 34:21
  What's this event?
• 34:22
  So I rented this venue.
• 34:23
  Okay.
• 34:24
  I mean, it has a full-on kitchen.
• 34:26
  Right.
• 34:27
  Come with the staff.
• 34:28
  This and that.
• 34:29
  They tell me the price.
• 34:30
  I'm like, oh.
• 34:31
  I'm like, girl.
• 34:33
  Like, how am I supposed to cook high-end food in Jamaica?
• 34:36
  It's so...
• 34:37
  And like, okay.
• 34:38
  Like, alright.
• 34:39
  Like, troops, troops, troops.
• 34:40
  I have a hundred bucks left.
• 34:43
  Oh.
• 34:44
  After all of that.
• 34:45
  For food.
• 34:46
  Yeah.
• 34:47
  Have you seen food prices here?
• 34:49
  Yes.
• 34:50
  You buy nothing.
• 34:51
  It's like $500.
• 34:52
  Yes.
• 34:53
  For the younger.
• 34:54
  Yeah.
• 34:55
  So how many people are re-catering for with this one?
• 34:57
  The first dinner was like 45.
• 34:59
  Something like that.
• 35:00
  Okay.
• 35:01
  People, five-six-course menu on my...
• 35:03
  I have stable dishes that represents my...
• 35:05
  Right.
• 35:06
  You know, like, they followed me.
• 35:07
  Yep.
• 35:08
  They are still in my old restaurant, but...
• 35:10
  I'm still there, that.
• 35:11
  Right.
• 35:12
  You know?
• 35:13
  Yeah.
• 35:14
  So there's my avocado, there's my oyster,
• 35:16
  there's my oxalpasta, there's...
• 35:18
  Yeah.
• 35:19
  There's a lot of, like, little dishes.
• 35:20
  And I'm representing...
• 35:23
  my craft.
• 35:24
  So I...
• 35:25
  My big max.
• 35:26
  Yes.
• 35:27
  My...
• 35:28
  My dinners.
• 35:29
  My specialty.
• 35:30
  And...
• 35:31
  I arrived there.
• 35:33
  I prepped my whole...
• 35:34
  Okay.
• 35:35
  With nothing.
• 35:36
  I have one bowl.
• 35:37
  I have...
• 35:38
  I have a little bit of equipment.
• 35:39
  Of, like, shet equipment.
• 35:40
  Like, you can earn or whatever I need.
• 35:42
  I have...
• 35:43
  My uncle here.
• 35:45
  His mom has passed.
• 35:47
  So he allowed me to go with it.
• 35:48
  All this for a creature equipment.
• 35:50
  And he gave me...
• 35:51
  I have, like, a slicer from, like...
• 35:53
  I don't know.
• 35:54
  I live from the dinosaur.
• 35:55
  You're sure?
• 35:56
  Something like that.
• 35:57
  I have, like, an old blender.
• 35:59
  And the money that I have, like,
• 36:01
  I would go to the grocery store and buy this little ninja.
• 36:04
  Sure.
• 36:05
  You know, these little handlers.
• 36:06
  Yeah.
• 36:07
  Or...
• 36:08
  I had four forks.
• 36:09
  Oh, my God.
• 36:10
  To no rational...
• 36:11
  I've been...
• 36:12
  I've been...
• 36:13
  I've been...
• 36:14
  I've been...
• 36:15
  I've been...
• 36:16
  I've been...
• 36:17
  I love irrational.
• 36:18
  That was my baby.
• 36:19
  My one thing.
• 36:20
  You're so...
• 36:21
  Yeah.
• 36:22
  And the cream...
• 36:23
  I love the self-cleaning cream.
• 36:25
  Oh.
• 36:26
  Yeah, nice drink.
• 36:27
  Yes.
• 36:28
  But apparently the new ones are making with plastic on the inside.
• 36:31
  I know this is completely irrelevant to anyone else.
• 36:33
  But the old...
• 36:34
  But apparently the guy who comes in service is mine.
• 36:37
  Says the old models.
• 36:38
  Because they're all stainless-feels.
• 36:39
  Yeah, your children from London.
• 36:40
  You think somebody's going to come service this to Jamaica?
• 36:42
  No.
• 36:43
  I'm positive.
• 36:44
  They won't know what they're called.
• 36:45
  There is not so much in Jamaica.
• 36:46
  There is not so much in Jamaica.
• 36:47
  There is not so much in Jamaica.
• 36:48
  Oh, check you out.
• 36:49
  The grocery store used them.
• 36:50
  We have money.
• 36:51
  Okay.
• 36:52
  But yeah, you weren't having that in your kitchen.
• 36:54
  No.
• 36:55
  That place I rented,
• 36:56
  amazing set up.
• 36:57
  The kitchen, like, I have to say,
• 36:59
  top notch.
• 37:00
  Okay.
• 37:01
  I really enjoyed doing my event there.
• 37:04
  Cool.
• 37:05
  It was a...
• 37:06
  For me, it was representative of the type of chef I was.
• 37:09
  Okay.
• 37:10
  Because when I moved here, it was like...
• 37:12
  I was being presented as...
• 37:13
  Oh, this...
• 37:14
  He's a chef.
• 37:15
  He's a chef rat.
• 37:16
  But he's like...
• 37:17
  The chef chef.
• 37:18
  And I was like, no, no.
• 37:19
  I cook and I clean.
• 37:20
  And I have nothing.
• 37:21
  So I was very...
• 37:22
  And I'm always humble.
• 37:23
  I was really like...
• 37:24
  I don't talk a cook.
• 37:25
  Right.
• 37:26
  And you just put it in your mouth and eat it.
• 37:28
  And then you'll judge...
• 37:29
  Sure.
• 37:30
  Did you have any challenges
• 37:32
  with representing yourself at this event?
• 37:35
  And, like, what is available in terms of produce?
• 37:38
  And...
• 37:39
  I'm very creative.
• 37:40
  Okay.
• 37:41
  Another type of chef that...
• 37:43
  I don't have this.
• 37:44
  I don't do it.
• 37:45
  Okay.
• 37:46
  No.
• 37:47
  I will work with what I have.
• 37:49
  Okay.
• 37:50
  I was...
• 37:51
  It merged in Truffle's caviar for the product.
• 37:54
  So one for eight.
• 37:55
  I love Truffle.
• 37:56
  But, like, what can we do with what is in Jamaica?
• 37:59
  Sure.
• 38:00
  And that's also what charms me in Jamaica.
• 38:02
  Okay.
• 38:03
  Why I moved here to answer your first question.
• 38:05
  Like, the proximity of proper ingredients.
• 38:09
  Okay.
• 38:10
  The banana is not just the banana here.
• 38:11
  Mmm.
• 38:12
  It's the best banana.
• 38:13
  Okay.
• 38:14
  The jelly is not a jelly.
• 38:15
  Yes.
• 38:16
  It's the best coconut water in the world.
• 38:17
  Yes.
• 38:18
  To my opinion.
• 38:19
  Your belief is not about.
• 38:20
  But...
• 38:21
  But, like, you know what I mean?
• 38:22
  Like, when I first arrived here,
• 38:24
  and they carried me at the market,
• 38:25
  and I was like, what is a sweet stuff?
• 38:27
  Mmm.
• 38:29
  You know what?
• 38:30
  What is an ice cream being?
• 38:31
  Sure.
• 38:32
  What is a star apple?
• 38:33
  Mmm.
• 38:34
  What's a Jamaican apple?
• 38:35
  What is this?
• 38:36
  What is this type of mango?
• 38:37
  What?
• 38:38
  What?
• 38:39
  I just presumed coming from the...
• 38:40
  It's not the same.
• 38:41
  There's nothing.
• 38:42
  There's no fruits that much in it.
• 38:43
  Oh, really?
• 38:44
  There's a lot of fishes and seafood.
• 38:45
  Okay.
• 38:46
  And there's less fish.
• 38:48
  Sure.
• 38:49
  Or overfished.
• 38:50
  Sure.
• 38:51
  But the products of Jamaica,
• 38:53
  of the soil of Jamaica...
• 38:54
  Right.
• 38:55
  Banks in the Caribbean is Jamaica.
• 38:57
  Okay.
• 38:58
  100%.
• 38:59
  Everything that comes from the soil in Jamaica,
• 39:00
  for me, is what you should put in your body.
• 39:03
  Mmm.
• 39:04
  And that, really, charmingly,
• 39:05
  what is a peanut butter fruit?
• 39:07
  Yeah.
• 39:08
  I know my food.
• 39:09
  So...
• 39:10
  You know your food.
• 39:11
  I don't know what was a peanut butter.
• 39:12
  Yeah, sure.
• 39:13
  I didn't know.
• 39:14
  So...
• 39:15
  And I was like, okay.
• 39:16
  How can I...
• 39:17
  I knew...
• 39:19
  Prior to cooking in Jamaica,
• 39:21
  I would come in here and do a ball of maro beef tart.
• 39:23
  Sure.
• 39:24
  If I do what people are going to look at me,
• 39:26
  I would do a funny thing.
• 39:27
  Yeah.
• 39:28
  You know what I mean?
• 39:29
  And I was like,
• 39:30
  let me try and be myself.
• 39:31
  Okay.
• 39:32
  Not too obscure.
• 39:33
  Right.
• 39:34
  And showcase my expertise.
• 39:37
  And what does that mean on a plate?
• 39:39
  Well, first course,
• 39:40
  I can't remember it is the menu.
• 39:41
  First course was a local oyster.
• 39:43
  Okay.
• 39:44
  Big ones.
• 39:45
  They were able to find.
• 39:46
  Okay.
• 39:47
  Okay.
• 39:48
  Which I've never refined.
• 39:49
  Okay.
• 39:50
  But fresh local oyster,
• 39:51
  stuffed with a smoked fork malrelate,
• 39:54
  a kind of like red tomaté sauce.
• 39:57
  Okay.
• 39:58
  There was like Asian Mexican.
• 39:59
  Yep.
• 40:00
  And we smoke it in the oven.
• 40:01
  Would you be out of cheese?
• 40:02
  It's a rocker-feller Asian Mexican type of wine.
• 40:05
  And you serve it on like something pretty.
• 40:07
  Right.
• 40:08
  It's the first bite.
• 40:09
  Sure.
• 40:10
  Second bite was a 15-hour-layer potato.
• 40:11
  Mm-hmm.
• 40:12
  If you smoke marlin,
• 40:13
  you move some top.
• 40:14
  Yes.
• 40:15
  So it's like very crispy.
• 40:16
  Yep.
• 40:17
  And like very small piece.
• 40:18
  Smoke marlin was like new for me back then.
• 40:19
  Okay.
• 40:20
  Because we don't really have that world from
• 40:21
  so we had smoked salmon.
• 40:22
  Sure.
• 40:23
  But the world was like, well, this isn't marlin.
• 40:24
  Yep.
• 40:25
  And so I was learning as I go.
• 40:26
  And I was just,
• 40:27
  I knew this potato that I make is like amazing.
• 40:30
  Right.
• 40:31
  So I was like, whatever.
• 40:32
  I forgot to put it on the table.
• 40:33
  It's amazing.
• 40:34
  Yep.
• 40:35
  So any like this.
• 40:36
  So let me make a bone marrow and ackee malchew today
• 40:38
  with a blitzed with churred egg yolks.
• 40:39
  Mm-hmm.
• 40:40
  For me, ackee, when I first had it,
• 40:41
  it was like egg yolks.
• 40:42
  I don't know why.
• 40:43
  Mostly.
• 40:44
  So at my restaurant,
• 40:45
  when we serve ackee,
• 40:46
  and people are like, what is it?
• 40:47
  I explained to them that the textures
• 40:49
  kind of like scrambled eggs.
• 40:50
  Yeah.
• 40:51
  And there's like a subtle sweetener.
• 40:52
  I find it so hard to describe ackee
• 40:54
  from a flavor component.
• 40:55
  I don't think you can describe it.
• 40:57
  Right.
• 40:58
  You can give an idea.
• 40:59
  Sure.
• 41:00
  But the texture I'm with you, 100%.
• 41:01
  Yeah.
• 41:02
  And then there's good ackee, there's bad ackee.
• 41:03
  Mm-hmm.
• 41:04
  Bad ackee, I can't be with it.
• 41:05
  Yeah.
• 41:06
  I don't know.
• 41:07
  Good ackee is good too.
• 41:08
  So I was like playing around.
• 41:09
  Sure.
• 41:10
  My braised ox-silted bone marrow pasta,
• 41:12
  hand-made cavatelli,
• 41:13
  with plantain and breadfruit,
• 41:14
  no potato.
• 41:15
  I was kind of, you know,
• 41:17
  like, start feeling like good Jamaican ingredients.
• 41:19
  Mm-hmm.
• 41:20
  And giving also homage to Jamaica.
• 41:22
  Because when I moved here,
• 41:24
  it's like, I have nothing here.
• 41:26
  Mm-hmm.
• 41:27
  Everything we had here sucks.
• 41:28
  Mm-hmm.
• 41:29
  And if you go to a supermarket in Jamaica,
• 41:32
  people will buy important stuff.
• 41:34
  Sure.
• 41:35
  You have a local potato,
• 41:36
  or a imported potato.
• 41:37
  Yeah.
• 41:38
  You will buy the imported potato.
• 41:39
  Yeah.
• 41:40
  For me, that's crazy.
• 41:41
  Yeah.
• 41:42
  Okay, they're not at the same, yes.
• 41:45
  But I'm able to make good burgers in Jamaica with the beef every time.
• 41:48
  Sure.
• 41:49
  You just need to know.
• 41:50
  Sure.
• 41:51
  I'm able to make good french fries.
• 41:52
  No, they're not roasted potatoes.
• 41:53
  Yes.
• 41:54
  But still, you know what I mean?
• 41:55
  Yep.
• 41:56
  How can you work on what you know your technique?
• 41:58
  To make it follow what you're supposed?
• 42:00
  It took me a year to make a good fry.
• 42:02
  Okay.
• 42:03
  You need to make a good burger.
• 42:04
  Okay.
• 42:05
  What do I incorporate?
• 42:06
  How do I play with the grilled beef?
• 42:08
  Mm-hmm.
• 42:09
  But I'm getting it slow.
• 42:11
  How to get that North American flavor,
• 42:13
  what we have here.
• 42:14
  Sure.
• 42:15
  So back then I was representing this, my avocado carpaccio,
• 42:18
  which is like the best dish in the world, basically.
• 42:20
  It's like a waffle sauce,
• 42:22
  with fermented mushrooms and like a truffle soy.
• 42:25
  Okay.
• 42:26
  And then I do a salted bread roller,
• 42:27
  which is like dehydrated, hearing it with cornmeal.
• 42:30
  Okay.
• 42:31
  Because I thought it was cool.
• 42:32
  Right.
• 42:33
  And polenta.
• 42:34
  Yep.
• 42:35
  And I did puffed rice,
• 42:36
  and I did jerk tempura,
• 42:38
  which I did like burnt jerk dust,
• 42:40
  and I died at a tempura batter.
• 42:42
  And I did like some Chinese fried spetzelas.
• 42:44
  It makes a salted granola.
• 42:45
  Right.
• 42:46
  So you have your carpaccio,
• 42:47
  or you have your avocado,
• 42:48
  or your herbs, and you know,
• 42:49
  in part of a zone.
• 42:50
  Oh, and yet, pick it up.
• 42:51
  It's like a sushi, basically.
• 42:52
  Oh, sushi, right.
• 42:53
  So I was doing my classics,
• 42:55
  and people were like,
• 42:56
  wow, the journals were like,
• 42:58
  whoa, like,
• 42:59
  we've never seen somebody do this with that.
• 43:02
  Sure.
• 43:03
  We'll do that creative with this ingredient,
• 43:05
  and it got a high going.
• 43:07
  Good.
• 43:08
  And then I had the word.
• 43:09
  I made a little bit of money.
• 43:11
  So.
• 43:12
  And every bit of my mom.
• 43:13
  Right.
• 43:14
  And I just continued doing nothing.
• 43:18
  Sure.
• 43:19
  I got a call.
• 43:20
  Oh, yeah, we have this, this, this,
• 43:22
  a little garden.
• 43:23
  Would you like to train my chefs
• 43:24
  to cook Italian food?
• 43:26
  Okay.
• 43:27
  I'm like, of course,
• 43:28
  who lives, yes.
• 43:29
  Yep.
• 43:30
  And then I get another call.
• 43:31
  And then I get another call.
• 43:32
  And then at one point, I'm like,
• 43:33
  okay.
• 43:34
  It's starting to, yeah.
• 43:35
  Okay.
• 43:36
  You can breathe now.
• 43:37
  Yes.
• 43:38
  And then at one point,
• 43:39
  I had my permit.
• 43:40
  I had my company.
• 43:41
  I was here making more money every week
• 43:46
  than I was making with two restaurants in Canada.
• 43:48
  Really?
• 43:49
  And I still am.
• 43:51
  Really?
• 43:52
  From life.
• 43:53
  So there's no financial sacrifice in being here.
• 43:56
  No, right now.
• 43:57
  I mean, I'm touching words.
• 43:59
  Sure.
• 44:00
  But like, I'm making like ten times,
• 44:03
  I was making.
• 44:04
  Who came?
• 44:06
  So the oatmeal and banana paid off, baby.
• 44:09
  When I think about it, like,
• 44:11
  it's an adventure.
• 44:12
  Right.
• 44:13
  It was completely mad.
• 44:14
  It was just going as a white man
• 44:16
  to...
• 44:17
  I lived in Kingston.
• 44:18
  Sure.
• 44:19
  Like, I don't live in the ghetto.
• 44:20
  Right.
• 44:21
  I've been everywhere.
• 44:22
  I go everywhere.
• 44:23
  I am with the Jamaicans.
• 44:24
  Mmm.
• 44:25
  I cook for sick kids.
• 44:26
  I go in Spanish.
• 44:27
  I go into the...
• 44:28
  I grow...
• 44:30
  But I also cook for the highest...
• 44:32
  Sure.
• 44:33
  So I try to be nice with everyone.
• 44:34
  Mmm.
• 44:35
  But all of this to say,
• 44:36
  the first time I wanted to go for a run,
• 44:37
  you think I felt comfortable?
• 44:39
  Not that much.
• 44:40
  Okay.
• 44:41
  You don't know where you are.
• 44:42
  Right.
• 44:43
  And every nice area I used to make,
• 44:44
  I have a ghetto.
• 44:45
  Sure.
• 44:46
  So I have a meeting.
• 44:48
  500 meters.
• 44:50
  I run like 10k every morning.
• 44:52
  But...
• 44:53
  I'm going to walk to my meeting.
• 44:55
  Right.
• 44:56
  No, you don't walk.
• 44:57
  Right.
• 44:58
  But I walk still.
• 44:59
  And even though I still walk.
• 45:01
  Okay.
• 45:02
  And I take my dog.
• 45:03
  I'm like, I'm going to go for a walk.
• 45:04
  Right.
• 45:05
  My little friendship.
• 45:06
  Right.
• 45:07
  In the middle of Kingston.
• 45:08
  Right.
• 45:09
  I used to have a dash on.
• 45:10
  Okay.
• 45:11
  In Kingston.
• 45:12
  And everybody used to look at this sausage.
• 45:13
  I jerked sausage.
• 45:14
  Yeah.
• 45:15
  Everybody was crazy.
• 45:17
  Oh man.
• 45:18
  That tent was like...
• 45:19
  Yeah.
• 45:20
  Why?
• 45:21
  And I ride with this street.
• 45:22
  I look at the street.
• 45:23
  The street looks at me.
• 45:24
  Right.
• 45:25
  And this mummy at the beginning of the city,
• 45:27
  you know, she's like,
• 45:28
  you're going through this?
• 45:29
  I'm like,
• 45:30
  I guess so.
• 45:31
  You're right.
• 45:32
  You're sure?
• 45:33
  I'm like,
• 45:34
  I don't know.
• 45:35
  Now you're staring me.
• 45:36
  You're sure?
• 45:37
  I'm like, I need to go there.
• 45:39
  She's like, yeah, that's the fastest way to go.
• 45:41
  Or if not, you have to go our own.
• 45:42
  And I'm like, okay.
• 45:44
  She's like, you know where you're at?
• 45:46
  I'm like, no.
• 45:47
  And I see this guy, he's special.
• 45:50
  But I'm like,
• 45:51
  Regen.
• 45:52
  I'll buy you four beers if you walk with me.
• 45:56
  So he walk with me.
• 45:58
  And this is where I was.
• 45:59
  Where I was.
• 46:00
  I was like, everybody was cheering at me.
• 46:03
  Not necessarily bad.
• 46:04
  Sure.
• 46:05
  But like even the mummy said,
• 46:06
  In the memory.
• 46:07
  In the prince.
• 46:09
  And I was just like,
• 46:11
  the guys are looking at me like,
• 46:13
  what the fuck are you doing here?
• 46:15
  Right.
• 46:16
  And I was just like,
• 46:17
  whoa, right.
• 46:18
  Okay, welcome.
• 46:19
  Right.
• 46:20
  And then I go running.
• 46:22
  I'm able to go to the grocery store.
• 46:23
  And people see me on the paper.
• 46:25
  And this little cashier gives me the paper.
• 46:27
  She's like, you can hide it for free today.
• 46:29
  And then they see you on the paper.
• 46:30
  And then they see you once.
• 46:31
  Why?
• 46:32
  Sure.
• 46:33
  And they see you here.
• 46:34
  Then they see you on the paper again.
• 46:35
  And then they're giving back to the community.
• 46:37
  Okay.
• 46:38
  I'm not sitting.
• 46:39
  I'm bulletproof in Jamaica.
• 46:40
  Sure.
• 46:41
  But I feel super comfortable in Jamaica.
• 46:42
  Okay.
• 46:43
  And I feel at home in Jamaica.
• 46:45
  And I feel accepted by my community
• 46:47
  where I live from everybody.
• 46:49
  From the security.
• 46:50
  From the cleaner is the gardener.
• 46:53
  Sure.
• 46:54
  Everybody knows I'm the guy, the chef.
• 46:56
  Whatever they call me.
• 46:58
  So I feel super safe.
• 47:00
  And I've made my little place.
• 47:02
  And I find Jamaica super safe.
• 47:04
  I find that it's also where you're at for your show.
• 47:08
  And show time of the day.
• 47:10
  And what do you do?
• 47:11
  But I've been tuning on foam.
• 47:13
  And I've been understanding why I did my move.
• 47:16
  Okay.
• 47:17
  I feel happy here.
• 47:19
  I feel comfortable here.
• 47:21
  I feel myself.
• 47:22
  Okay.
• 47:23
  And it's been a big journey.
• 47:25
  And it still is.
• 47:26
  It's not finished.
• 47:27
  So like I just...
• 47:28
  So I was making good money, right?
• 47:30
  Right?
• 47:31
  I still have to pay all my taxes also in Canada.
• 47:33
  Oh really?
• 47:34
  For the last year.
• 47:35
  Why?
• 47:36
  Because I was still a fiscal resident of Canada.
• 47:38
  Okay.
• 47:39
  So every money I was making here was paying Jamaican taxes
• 47:42
  and...
• 47:43
  And...
• 47:44
  Okay.
• 47:45
  I had the Canadian rate.
• 47:46
  So I was not making that much money.
• 47:47
  Sure.
• 47:48
  That's what I mean.
• 47:49
  I was okay.
• 47:50
  Right?
• 47:51
  But like, it's really when I started having big contracts.
• 47:53
  Right?
• 47:54
  It's really when I started having certain jobs for certain people
• 47:59
  that was like, okay.
• 48:02
  This is interesting.
• 48:03
  And in my reputation, I was saying no to many contracts also.
• 48:06
  Okay.
• 48:07
  I don't know if I represent me.
• 48:08
  But I can also see that my...
• 48:10
  It's a little cocky, but like my reputation...
• 48:12
  Sure.
• 48:13
  This type of event.
• 48:14
  Yep.
• 48:15
  I don't think I'm cocky.
• 48:16
  Yeah, it's just...
• 48:17
  It's fact.
• 48:18
  Exactly.
• 48:19
  People don't always understand that.
• 48:21
  Sure.
• 48:23
  There's one of my favorite quotes to cut you.
• 48:25
  This architect, Frank Lloyd Wright,
• 48:27
  he says, long ago,
• 48:28
  I had to choose between fake humility and honest arrogance.
• 48:31
  And I've never seen a reason not to choose that actor.
• 48:34
  And that's to me what that is.
• 48:36
  And I just find that like,
• 48:38
  No, you're worth.
• 48:39
  Yeah.
• 48:40
  No, who you are.
• 48:41
  And I knew my worth.
• 48:43
  Right?
• 48:44
  Because I was betting everything on that.
• 48:46
  So I couldn't fuck up.
• 48:48
  Sure.
• 48:49
  So every contract I did,
• 48:50
  I was like putting it wild.
• 48:51
  A cooking night and day in my apartment.
• 48:53
  Mm-hmm.
• 48:54
  And this and that.
• 48:55
  And buying this cheap daily container
• 48:58
  to store my mise en place.
• 49:00
  So what?
• 49:01
  Oh my god.
• 49:02
  And I was like running in the hill,
• 49:04
  trying to get some microbes of like,
• 49:06
  naturally, like Michael Blossom or whatever Blossom.
• 49:09
  Right.
• 49:10
  Making it cheaper.
• 49:11
  Yeah.
• 49:12
  And yeah.
• 49:13
  So I was like, yeah.
• 49:14
  Did you ever get resistance to your style of cooking?
• 49:17
  Absolutely.
• 49:18
  Yeah.
• 49:20
  I still do.
• 49:21
  Okay.
• 49:22
  Here.
• 49:23
  Yes.
• 49:24
  It's a work in progress.
• 49:25
  Mm-hmm.
• 49:26
  Like not everybody understands what it does to me.
• 49:28
  Mm-hmm.
• 49:29
  It's not because,
• 49:30
  you're doing exactly what I mean.
• 49:32
  Like, it's not because you go to Miami every weekend
• 49:34
  that you know fruit.
• 49:35
  So it.
• 49:36
  It's not because you have a little bit of money
• 49:38
  that you're going to.
• 49:39
  Mm-hmm.
• 49:40
  Supposed to be a good restaurant.
• 49:41
  But you know about fruit.
• 49:42
  Yeah.
• 49:43
  People really stick with their comfort zone, right?
• 49:45
  And like, I've spoken to people
• 49:47
  that are in really high positions.
• 49:49
  And they tell me that when they travel,
• 49:51
  they bring Vienna sausages in their bag
• 49:54
  because Minowanda.
• 49:56
  I'm like, what?
• 49:57
  Exactly.
• 49:58
  For me, travel is food.
• 50:00
  Like, if I'm on a plane somewhere,
• 50:02
  I want to consume as much, learn as much as possible.
• 50:05
  Exactly.
• 50:06
  What are you doing with Vienna sausages
• 50:07
  even in your yard?
• 50:08
  I don't know.
• 50:09
  I don't know.
• 50:10
  So yeah.
• 50:11
  But it's been,
• 50:13
  I've understood quickly here that
• 50:15
  I would never open it for now.
• 50:16
  A high-end restaurant.
• 50:17
  Sure.
• 50:18
  Where Chef Matthew can express himself.
• 50:20
  Okay.
• 50:21
  And do the food that I want.
• 50:22
  Mm-hmm.
• 50:23
  Like, I would wake up every day
• 50:24
  and be like, what was the special today?
• 50:25
  Let me do a loud tartar on tringles
• 50:27
  with cowherr with a green pea with sob and sob.
• 50:29
  Mm-hmm.
• 50:30
  The fuck is that?
• 50:31
  It's kind of weird.
• 50:32
  Yeah.
• 50:33
  But like, super cool.
• 50:34
  Sure.
• 50:35
  It was like a raw nachos.
• 50:36
  Yes.
• 50:37
  You know?
• 50:38
  So I liked it.
• 50:39
  But here.
• 50:40
  Yeah.
• 50:41
  No.
• 50:42
  Forget about it.
• 50:43
  Yeah.
• 50:44
  I would go in the, yes, I like this.
• 50:45
  Sure.
• 50:46
  I was going to think,
• 50:47
  years, years, years, years, years.
• 50:48
  But there is a 10%,
• 50:50
  10%, 18%,
• 50:51
  that I'm not exactly
• 50:53
  all the numbers.
• 50:54
  Sure.
• 50:55
  But they are,
• 50:56
  they want to eat.
• 50:58
  And you have the desire to have good food.
• 51:00
  Sure.
• 51:01
  And they are open about it.
• 51:02
  Right.
• 51:03
  And it's not even that you,
• 51:05
  like, there's expats here.
• 51:07
  There's families from all over the world.
• 51:09
  Yet.
• 51:10
  I cannot say this because you're from London.
• 51:13
  You guys don't have the best gastronomy.
• 51:16
  I don't, I not have an English accent.
• 51:18
  I don't consider myself from London.
• 51:20
  Okay.
• 51:21
  I cannot help where I was born.
• 51:22
  I can ask some things and I'm just like.
• 51:24
  No, but I don't think the London food scene is good at all.
• 51:26
  I think it's overrated.
• 51:27
  No, but I find that there is
• 51:29
  top notch international restaurants in London.
• 51:33
  Like, top notch.
• 51:34
  I've eaten crazy food in London.
• 51:36
  Sure.
• 51:37
  Like, crazy good chefs too.
• 51:39
  But I mean,
• 51:40
  just the traditional.
• 51:41
  But I think even from a produce perspective,
• 51:43
  like, you smell tomatoes in Italy
• 51:46
  and you smell them in England.
• 51:48
  You're like.
• 51:49
  At all.
• 51:50
  So even when you have places that are doing, like,
• 51:53
  really simple things that I imagine tasted really good
• 51:56
  where they're supposed to be.
• 51:58
  But you transfer it to London and it doesn't translate.
• 52:00
  Even in Canada, I'm from the French part.
• 52:03
  Montreal Quebec.
• 52:04
  Sure.
• 52:05
  Yes, I'm from there.
• 52:06
  Okay.
• 52:07
  I still find that it's the best capital of food.
• 52:09
  Oh, Montreal.
• 52:10
  I fear the capital of Canada.
• 52:12
  Okay.
• 52:13
  But if you go to, like, Calgary,
• 52:15
  they will not eat everything we're making at all.
• 52:18
  Okay.
• 52:19
  They are very more English-Canadian.
• 52:20
  Right.
• 52:21
  Stay.
• 52:22
  They are corn.
• 52:23
  Sure.
• 52:24
  Potato type of, you know?
• 52:26
  And here, there's a lot of people that come from all over.
• 52:29
  Sure.
• 52:30
  And they ask you think, oh, I want to eat the best.
• 52:32
  And then you're like, okay, I'll try my best.
• 52:35
  You know, and that I've been finding it.
• 52:38
  I'm not a part of my career.
• 52:40
  I kind of don't care.
• 52:41
  I cook.
• 52:42
  If you're happy, I'm sure.
• 52:45
  I don't cook to make me happy.
• 52:47
  But because if I'm cooking, I'm happy.
• 52:49
  I like cooking.
• 52:50
  I'm like an old grandma since I heard it.
• 52:53
  I feel like an auntie.
• 52:54
  Like, I like cooking.
• 52:55
  I like making pasta.
• 52:56
  Like making some day sauce.
• 52:57
  I like to spend an hour in the garden.
• 53:00
  You're right.
• 53:01
  You know, I love these things.
• 53:03
  And this is also why I move to here.
• 53:05
  The project I'm working on is my grandma's study.
• 53:08
  Okay.
• 53:09
  And this is everybody loves.
• 53:11
  Right.
• 53:12
  So, it's been interesting how, ask me 15 years ago,
• 53:16
  will you ever make pizza or pasta?
• 53:18
  I've been like, no.
• 53:19
  That's beneath me.
• 53:20
  Right.
• 53:21
  That's because I will never.
• 53:23
  I would be like, yes.
• 53:24
  If you don't like it.
• 53:26
  And now I'm like, can I please do pizza every day?
• 53:29
  You know what I mean?
• 53:30
  Can I be in the flower every day tonight?
• 53:32
  So you don't miss the hustle, the fast pace,
• 53:35
  big city restaurant life.
• 53:38
  Okay.
• 53:39
  I told them.
• 53:40
  Okay.
• 53:41
  And I have the opportunity to travel in a lot.
• 53:42
  Sure.
• 53:43
  So I do get a little bit of world I travel.
• 53:44
  Yep.
• 53:45
  I travel for guests.
• 53:46
  I travel for whatever.
• 53:47
  I travel for myself.
• 53:48
  Sure.
• 53:49
  So if I have a craving, I know that like,
• 53:51
  in a month, I'm going to have my big Mac.
• 53:53
  Yes.
• 53:54
  Whatever.
• 53:55
  You know.
• 53:56
  I don't miss Montreal.
• 53:57
  Okay.
• 53:58
  I don't miss Canada.
• 53:59
  I miss my family.
• 54:01
  I miss certain friends.
• 54:03
  Do you have family with it?
• 54:04
  Yes.
• 54:05
  Okay.
• 54:06
  Yes.
• 54:07
  And I visit them also.
• 54:08
  Okay.
• 54:09
  It was hard in the last year because I was trying not to spend.
• 54:12
  Okay.
• 54:13
  So I was like, I can't really come.
• 54:14
  Sure.
• 54:15
  Yeah.
• 54:16
  So.
• 54:17
  But now, I don't understand how I did it.
• 54:20
  But I kind of did it.
• 54:21
  So now I'm like zero stress and I'm super happy.
• 54:24
  And I'm building all stuff.
• 54:25
  And it's very cool.
• 54:26
  Cool.
• 54:27
  The sacrifice has been special, but like uncomfortable.
• 54:30
  But I think if you don't, there will end up in work.
• 54:33
  And now I'm redefining what makes me happy.
• 54:38
  Right.
• 54:39
  But I don't miss.
• 54:40
  I miss the food of Montreal.
• 54:42
  Okay.
• 54:43
  The food scene.
• 54:44
  Oh.
• 54:45
  You can have the best food in five minutes at your door.
• 54:48
  Sure.
• 54:49
  The best burger.
• 54:50
  Best pasta.
• 54:51
  The best focaccio bunata sandwich.
• 54:53
  I love Italian food.
• 54:55
  I love Asian food.
• 54:56
  I love Middle Eastern food.
• 54:57
  I miss keyboard.
• 54:58
  You know, I miss that.
• 55:00
  Right.
• 55:01
  Because I don't want to make it for myself.
• 55:03
  I don't want to cook all day long for a burger.
• 55:05
  Sure.
• 55:06
  You know what I mean?
• 55:07
  I miss that.
• 55:08
  But I don't miss what I leave Jamaica.
• 55:10
  I miss Jamaica.
• 55:11
  Really.
• 55:12
  And when I arrive in Miami or whatever, I'm like, can I just go back?
• 55:16
  Really.
• 55:17
  So do you consider Jamaica home for the foreseeable future?
• 55:22
  Jamaica is my new home.
• 55:24
  Really.
• 55:26
  It's called Exile.
• 55:27
  Right.
• 55:28
  I have a little more health care.
• 55:30
  Okay.
• 55:31
  I don't pay any more taxes.
• 55:32
  Right.
• 55:33
  The Canadian government doesn't owe me anything.
• 55:35
  Right.
• 55:36
  I don't owe them any.
• 55:37
  Sure.
• 55:38
  I am Canadian.
• 55:39
  Right.
• 55:40
  I have a Canadian pasta.
• 55:41
  Right.
• 55:42
  I can come in, show works like in a way where you need to renounce to your bank account.
• 55:46
  Right.
• 55:47
  You need to renounce to these sheets of attachment.
• 55:50
  Sure.
• 55:51
  If you do have a wife, do you have this, do you have that?
• 55:53
  They're like different than what I'm used to.
• 55:56
  So I'm like, black, white.
• 55:58
  There's like, right.
• 55:59
  Well, we'll send you to the end of the year how we're going to...
• 56:01
  Okay.
• 56:02
  So I'm like, you're a fucking me.
• 56:03
  Right.
• 56:04
  I'm like, fucking.
• 56:05
  I'm like, who's everything?
• 56:06
  And I close everything.
• 56:07
  Okay.
• 56:08
  And now it's been like two or three months that I'm like a Jamaican fiscal resident.
• 56:13
  Right.
• 56:14
  I am a Jamaican resident on a work permit.
• 56:17
  Right.
• 56:18
  It's been two years.
• 56:19
  I just renewed my second work permit.
• 56:21
  Okay.
• 56:22
  So in three years, I will be possible to ask for a local residence.
• 56:28
  Okay.
• 56:29
  Which I will not need to work permits anymore.
• 56:31
  Okay.
• 56:32
  The first time they told me you don't go into tourism, like lying there for it.
• 56:37
  Yeah.
• 56:38
  With the yard even.
• 56:39
  I was like, so proud.
• 56:40
  I was like, cool.
• 56:41
  Everybody was looking at me and I was like, rock, rock, rock.
• 56:44
  I was like, no, no.
• 56:46
  Yeah.
• 56:47
  Fuck.
• 56:48
  I was proud.
• 56:50
  And no, my, I don't know if I will, I will always have a mother base here.
• 56:57
  Okay.
• 56:58
  My house, my money, my fiscality will be Jamaica.
• 57:03
  Okay.
• 57:04
  Will, how I do my things in life will see.
• 57:06
  Sure.
• 57:07
  But will, will I have a little house in Italy and spend time there?
• 57:11
  Sure.
• 57:12
  Absolutely.
• 57:13
  Yep.
• 57:14
  Do am I working on a concept right now that I want to open in many islands?
• 57:17
  Absolutely.
• 57:18
  Cool.
• 57:19
  Yeah.
• 57:20
  But will my mother house be here?
• 57:22
  Sure.
• 57:23
  It is here now.
• 57:24
  Why?
• 57:25
  Why did you choose Jamaica?
• 57:26
  It kind of weirdly chose me too.
• 57:28
  Okay.
• 57:29
  I always thought I was going to leave a house.
• 57:33
  Okay.
• 57:34
  Because I spent so much time there and I was really in love with that island.
• 57:37
  I've been through so many things of that island where I was like really my home.
• 57:41
  Right.
• 57:42
  And when I arrived here, I was like, okay, they have the beaches.
• 57:47
  I've always listened to Regal.
• 57:48
  I've always listened.
• 57:49
  Since I'm a kid, kid.
• 57:50
  Okay.
• 57:51
  Like, I was listening to Alborosie where I didn't even know he was Italian.
• 57:54
  I didn't know she was Italian either.
• 57:55
  Exactly.
• 57:56
  I had an Italian KP and he was going to an Alborosie concert and I was like really?
• 58:01
  And he's like, yeah, he's Italian.
• 58:02
  I'm like, really?
• 58:03
  Exactly.
• 58:04
  And I would listen to all this music and this reggae, it's looking wee then.
• 58:09
  And I'm always been intrigued about Jamaica and the guys and I don't know.
• 58:14
  Since I'm a kid, like the movie Shotas, it was my favorite movie of all times.
• 58:20
  I understand my person now.
• 58:24
  Sure.
• 58:25
  And why I chose Jamaica.
• 58:27
  Right.
• 58:28
  Jamaica is not a real place.
• 58:29
  I say that every day.
• 58:30
  It's not a real, it's a country.
• 58:33
  It's a beautiful country.
• 58:34
  It's not perfect.
• 58:35
  Sure.
• 58:36
  But to me, it kind of is.
• 58:38
  And I think that where you can find your home is where you feel that your human is.
• 58:43
  Happy.
• 58:44
  Why was I living in Canada?
• 58:47
  Fucking taxis.
• 58:48
  Fucking people.
• 58:49
  It's great.
• 58:50
  It's cool.
• 58:51
  It's this.
• 58:52
  We have, and then the restaurants and the street, Montreal and this is not going very well.
• 58:57
  Okay.
• 58:58
  The government is hard.
• 58:59
  The permits.
• 59:00
  They're this.
• 59:01
  They're codes.
• 59:02
  They're workers.
• 59:03
  Yeah.
• 59:04
  When I arrived here, I understood why I was who I was.
• 59:08
  Like, why am I thinking this way?
• 59:10
  And why does it work here?
• 59:11
  It fits here.
• 59:12
  You know what I mean?
• 59:13
  Yeah.
• 59:14
  But it doesn't work there.
• 59:15
  Okay.
• 59:16
  It.
• 59:17
  It.
• 59:18
  It.
• 59:19
  It.
• 59:20
  It.
• 59:21
  It.
• 59:22
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• 59:23
  It.
• 59:24
  It.
• 59:25
  It.
• 59:26
  It.
• 59:27
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• 59:28
  It.
• 59:29
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• 59:30
  It.
• 59:31
  It.
• 59:32
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• 59:33
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• 59:34
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• 59:35
  It.
• 59:36
  It.
• 59:37
  It.
• 59:38
  It.
• 59:39
  It.
• 59:40
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• 59:41
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• 59:42
  It.
• 59:43
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• 59:44
  It.
• 59:45
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• 59:46
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• 59:47
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• 59:48
  It.
• 59:49
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• 59:50
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• 59:51
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• 59:52
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• 59:53
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• 59:54
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• 59:55
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• 59:56
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• 59:57
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• 59:58
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• 59:59
  It.
• 1:00:00
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• 1:00:01
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• 1:00:02
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• 1:00:03
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• 1:00:04
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• 1:00:05
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• 1:00:06
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• 1:00:07
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• 1:00:08
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• 1:00:09
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• 1:00:10
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• 1:00:11
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• 1:00:12
  It.
• 1:00:13
  It.
• 1:00:37
  Oo noodle.
• 1:00:38
  the people. How was your day today? Wagawa Regen? What I did with my day at
• 1:00:45
  Bro and Gibbs tanks up because I have life. Sure. And it's that what I tell myself
• 1:00:50
  almost every day since I'm in Jamaica. After Canadian houses, how is
• 1:00:53
  they was? You know, this, I didn't have my yogurt. Can you be my
• 1:00:59
  legend? We didn't have my fucking yogurt at the grocery store. Is that what
• 1:01:03
  problems are becoming? But here you have people that have me nothing. And they
• 1:01:09
  have what they have. But you ask them, how is your day? And they say, thank
• 1:01:13
  you because they have length. And they have something to say, thank you, that is
• 1:01:17
  real. And I tell myself this every day and I like this. I like the simple
• 1:01:22
  stuff. I don't need all the flat-fly in the chit-tit. I do like nice things.
• 1:01:26
  Sure. But when I did Jamaica, what do I miss? My coconut water. My running in
• 1:01:34
  the hills. My little lavish pub where I was sitting on the fall and I just
• 1:01:38
  meant my thinking, you know? These little moments where I talked to a
• 1:01:42
  restaurant money. It tells me something and I keep thinking about what you just
• 1:01:46
  said. And I'm like, kind of makes sense. You know what I like it. And I really,
• 1:01:51
  really like it. And in Jamaica, poor Madman, gangster, rich, whatever. If you ask
• 1:02:01
  for help, you will get help. And I don't know if it's because I'm white. I am white.
• 1:02:06
  I'm watching the whole day. I don't know, but I've been in situations where I
• 1:02:11
  needed help. And I've asked strangers for help. And they really, really
• 1:02:16
  helped you. And it's not like us, we can be like, I don't know, but I'll try and
• 1:02:21
  look like I know. Okay, the elevator. You're going to turn right, left, left,
• 1:02:26
  right, left, left, right. You'll get there. Right. The Jamaica will walk.
• 1:02:31
  We walk. Yeah. Yeah. And I like that. Yeah. And I find that it's just going back
• 1:02:37
  to being good human. Boom. And I'm not saying everybody in Jamaica is perfect.
• 1:02:42
  I'm not saying this, but from what I am living since I've been coming here,
• 1:02:47
  this is what I've been experimenting. And I am also a crazy guy. I will always be
• 1:02:56
  crazy. So I will probably get bored here. But before you get bored here,
• 1:03:02
  about the emotions you live in your life, I think you have a long time to go
• 1:03:07
  because it's so special. It's so different. So every day is like,
• 1:03:12
  it's my life. It's my life. Exactly. It's completely crazy.
• 1:03:17
  Do you have a partner here? No, not that at the moment. No, zero.
• 1:03:23
  How is dating in Jamaica? I mean, I knew it was not going to be necessarily
• 1:03:32
  easy. Okay. I knew it was going to be very different. It's very hard for me.
• 1:03:37
  And I'm saying this as an expat, white man, that kind of not too long of
• 1:03:42
  Remove here. And that is still learning about the Jamaican culture. Right.
• 1:03:46
  Because I'm not bored here. I, you know, I know a lot. I understand fast.
• 1:03:50
  But I'm not like, there's many things where I'm like, ah, okay.
• 1:03:53
  Okay. I did not think of this. Right. And everybody tells me so many mixed
• 1:03:58
  information. I've been on dates. I'm not, I mean, I'm not ugly. I know I
• 1:04:03
  know I do what I do. I became Chef Matthew pretty quick. Okay.
• 1:04:06
  Well, I didn't want him to become, but I became Chef Matthew pretty quick.
• 1:04:09
  Sure. I go on dates. I meet people. I didn't know. I was not
• 1:04:14
  necessarily attracted. I've always loved women in general. Okay.
• 1:04:18
  Darker skinned woman was not like go to show because I don't necessarily like it.
• 1:04:24
  It was just, I don't know. It did not happen. Right.
• 1:04:27
  Right. It was mostly white chicken. Right.
• 1:04:29
  And they were Latina's or Arabic or you know.
• 1:04:33
  I think I prefer dark chicks now. Okay. I know.
• 1:04:36
  Once you go black, you never go back. I didn't want to save it out.
• 1:04:38
  That was what you think. I got you, babe. But I don't know.
• 1:04:42
  There's something that I find so sexy about it. Right.
• 1:04:45
  I don't know. So I like it. Right. But at first I was scared.
• 1:04:51
  Okay. Because I was like, I've been hearing like, I have a lot of app for us here.
• 1:04:55
  I know people. Right. So I was like, did they warn you of something?
• 1:04:59
  Many things. Oh, really? Yeah. Yeah. Yeah. Yeah. Yeah.
• 1:05:01
  Well, they warning you. Like careful. Like they wouldn't,
• 1:05:04
  they were not recommending me to necessarily go out, bring back a chick home that you don't know.
• 1:05:09
  Okay. Because you don't know who she knows. Okay.
• 1:05:12
  And maybe you go to the bathroom and then you come back and you're living room.
• 1:05:16
  Oh, it's gone. Or your TV's gone. Right.
• 1:05:19
  Whatever's gone. I don't know. Right.
• 1:05:21
  Stuff like that. Or just be careful.
• 1:05:24
  Because they might work for somebody and then they might want to try to, you know.
• 1:05:27
  Okay. Yeah. That was like, you like, you're white.
• 1:05:30
  You make money. Like be careful. Right. Like, it's kind of scary.
• 1:05:33
  Sure. Just like, okay.
• 1:05:35
  I'm going to become virgin again. Right.
• 1:05:37
  I've had all the craziest stories here to me since here.
• 1:05:41
  Really? Yes.
• 1:05:43
  A girl. Oh.
• 1:05:45
  It's too entertaining. I have to say that. I don't care anymore.
• 1:05:48
  Like at the beginning, they start nice. Okay.
• 1:05:52
  And you're like, wow. Like, nice. Right.
• 1:05:55
  Until they start the morning stuff. Okay. Yeah.
• 1:05:59
  Asking for things.
• 1:06:01
  Burn them from, right? Right. Like in my values.
• 1:06:04
  And I think my parents were raising their property in this and that.
• 1:06:09
  Um, I will not be your rent. Okay.
• 1:06:12
  I will not be your groceries. Right.
• 1:06:14
  After two months of the, right.
• 1:06:16
  I will pay the villa. I will pay the hotel. Sure.
• 1:06:19
  I will pay the restaurants. I will pay the weed alcohol.
• 1:06:22
  Right. Whatever the massage there. Right.
• 1:06:25
  Right. Right.
• 1:06:26
  I got you. But the core things you should not after two months. Right.
• 1:06:30
  Like, is that what the going rate is these days? I need to step my game up.
• 1:06:34
  You're right. I need someone to be paying my rent after two months.
• 1:06:37
  So. After many, I don't, there's not, there's no clients.
• 1:06:41
  Sure. Besides agree, but it's more of a connection.
• 1:06:43
  Sure. We're billiaged together.
• 1:06:44
  Sure. I'm 35 about another point where I like to meet.
• 1:06:46
  Somebody for stables, building something with somebody or just having somebody.
• 1:06:52
  Stable to maybe you don't want our relationship or we have fun.
• 1:06:54
  Even right. And we go on a trick together, right.
• 1:06:56
  Whatever. You know, good company. Yeah.
• 1:06:59
  And like at the beginning, it's like value stuff.
• 1:07:04
  value stuff and I don't have his value, I don't share this, and I will not pay your rent
• 1:07:10
  after two months, and then I don't react for it, I try to communicate, and then you see
• 1:07:17
  the Jamaican girl attitude come out, oh, who do you take you, oh, what do you think,
• 1:07:22
  I am, oh, you cannot deny, then you're just like, whoa, bitch, you ask me for a girl's
• 1:07:26
  dream money, you're in that hot, you know what I mean, and it's a turn off for me, you
• 1:07:31
  can't pay, you can't pay your food, I'm not excited, it's just pretty, like, 2025 is
• 1:07:38
  not just about looks, it's showing, like what are you bringing to the table, and I was looking
• 1:07:43
  yesterday about value to an introverted, bigger value, like, nobody was saying what are
• 1:07:49
  you bringing to the table, show, there's a mentality here that I'm finding very, very
• 1:07:53
  hard, okay, and I don't want to generalize, and I'm not saying everybody's like, sure,
• 1:07:57
  and I'm so hoping that I will be able to meet somebody that is for the right reason,
• 1:08:04
  the values, but for now, oh, you get anything, I'm not capable for discouraged, oh wow,
• 1:08:10
  and I've seen girls that I'm super attracted to, I'm like, whoa, you are, whoa, whoa, I would
• 1:08:17
  injure you for the rest of my life, you know what I mean, and then there's something
• 1:08:20
  that happens that you're just like, oh yeah, it's my, it's my ex-boyfriend that pays
• 1:08:25
  my rent, what, what is this, I'm not, I'm not used to this, sure, and if it is, I'm
• 1:08:35
  learning more about here, it's a lot about this, but like, how the new ones are relationship
• 1:08:40
  with me, and get sure, ex, that's new, paying, does he call them weekends, yeah, he
• 1:08:46
  comes once a month for boom, boom, and that's it, you know what I mean, is this across
• 1:08:50
  optone everything like really, this happens across all classes, yes, I've tried young
• 1:08:57
  professional, safe, self-made girls with businesses, like makeup, whatever I've tried,
• 1:09:05
  not just Jamaican, like other cultures mixed with Jamaican, I was like, maybe if they
• 1:09:09
  have a, it's another, in food, right, and it's still the same, I've tried, that does
• 1:09:16
  nothing but comes from a good family, yep, so, it doesn't need joy, breaks down, she calls
• 1:09:21
  her dad, doesn't call me, right, I've tried it, and it's still the vibe, I mean I still
• 1:09:27
  cuddle my dog, I'm still single, oh wow, yeah, and I mean, I'm going many things, like
• 1:09:36
  it's not like if I dolled, you know, but now I kind of stopped, oh no, because I'm
• 1:09:42
  done just like going on a date, I was going to cost me $2, $3, $4, $5, $600, to what,
• 1:09:49
  to restart again, what are you looking for, oh no, you know what I mean, now you know
• 1:09:55
  what I ask, where do you live, do you drive, what is your opinion on money, not even, I'm
• 1:10:04
  going to say something too dark for this, dude, what's your opinion, I'm like, when should
• 1:10:11
  a guy start paying for your rent, I attack a bit, on the first day, straight up, a hundred
• 1:10:17
  percent, if you honestly that, why the fuck are you asking, I'm very honest, I'm super
• 1:10:22
  frank, I will tell you why, I will be, this has been my problem, I will not waste your
• 1:10:26
  time for mine, I will get straight up to the point that bothers me, and I will tell you
• 1:10:31
  why I'm asking, I've been on a date with a girl, and this was what happened, and I was,
• 1:10:37
  I find it, I really liked that girl, sincerely, right, I was really trying for it, and then
• 1:10:42
  you were blindsided, I hadn't, you are, I got, first of all she was like giving the attitude
• 1:10:48
  that I was an asshole, I had no generosity, no this, right, come on, live, you, right,
• 1:10:57
  and she loved food, yes, okay, oh really, I think we're the second best-curry girl
• 1:11:03
  tight ever, really, but physically her personality, how we bond and how we, I was a really attractive
• 1:11:10
  person, sincerely, sometimes I tell myself maybe I fucked up, maybe I should have been
• 1:11:15
  more flexible, on the rent page, but then every time I tell myself, why did I get her
• 1:11:20
  attitude, sure, okay, and with the other question, if they drive or don't drive, if they
• 1:11:26
  don't drive, is that a problem, no, but in this also question that you get asked, oh you
• 1:11:32
  do, I get asked this, if you drive, yes, because if you, I mean I guess in Jamaica, if you
• 1:11:38
  don't, if you don't, if you don't say the things in eight or a Kingston six, you will get
• 1:11:42
  asked question, yeah, I grew up in Kingston eight, I grew up in six, yeah, so, I've never
• 1:11:48
  thought about it, no, but you, what do you live, do you drive, if you drive, it's either
• 1:11:51
  you have enough money to buy yourself a car, or rent a car, okay, so they're trying
• 1:11:56
  to position you, so it, it funnels at all, the way where, okay, so dating scene isn't
• 1:12:06
  the one, I don't know, I'm new to this, so maybe I'm just like shook, were there any other
• 1:12:12
  culture shops, other than women asking to pay rent, I got many cultural shops, really, just
• 1:12:19
  on what you were saying, I was raised by my grandma's side on my mother's Belgium, okay,
• 1:12:25
  my grandma, if I didn't walk on the good side of the shoot, like she would hit me with
• 1:12:28
  the umbrella time, right, not me, but just the shoot, yeah, here when I hear on this street
• 1:12:35
  like wagwan tikka, I'm like that's so mean, you are what you are, so, but you don't need
• 1:12:42
  to call it out, if you're ugly, you're ugly, yeah, and if you're a short man, you're a
• 1:12:47
  short man, yeah, or ironically, you'll be tall man, and you're this high, just the
• 1:12:52
  rubbed in your face, exactly, yeah, exactly, so I'm like there's, and everybody's like
• 1:12:59
  this with everybody, so it put me kind of on confidence, sometimes how they do songs
• 1:13:03
  and they talk about it, I'm just like, it's over, but no, they, they, no, they did not
• 1:13:12
  affect her, okay, let me, I have a few quick file questions, I'll ask you, and then
• 1:13:17
  on anything, okay, tasty or juicy, tasty, you're my guy, all the way, why, I'm filling
• 1:13:26
  his way better, this is why I said, okay, juicy, recently, I've had to, but you know
• 1:13:31
  it's the best, Devon Holtz, Courgoot, okay, okay, but that is not in the, this is more
• 1:13:37
  artisanal, right, which is why I said tasty, so juicy, I didn't put Devon Holtz in
• 1:13:40
  it, it's better, it's tasty, that produces for them, but I don't know how they cook it,
• 1:13:46
  they do it differently, but the crust is like juicy, but the filling is tasty, the crust
• 1:13:51
  of juicy is better, when it's fresh, all the oven is crispy, okay, inside sucks, yeah,
• 1:13:55
  I don't know, it's like, it's just a mince of mince, because that's what they open in
• 1:13:58
  the States now, yes, it's a better presentation of what a patty should be, yeah, so I need
• 1:14:03
  to, I need to go, so I spend a lot of money, it's tasty, okay, and cheese, I have a cheese
• 1:14:09
  but now I'm craving that, right, rum or red stripe, oh, red stripe, and cane, oxtail
• 1:14:19
  or Courgoot, oxtail, cane juice or coconut water, coconut water, cool, that's it, I like
• 1:14:26
  the question, yeah, that's it, what, that's it,