Latest / Dishing with Stephanie's Dish / @KatherineWants

Transcript

@KatherineWants · Dishing with Stephanie's Dish

0:11
SPEAKER_00: I'm here with Randy Feltes and Catherine Feltes,
0:14
SPEAKER_00: and they are the social media creators and content creators,
0:19
SPEAKER_00: really,
0:19
SPEAKER_00: because you guys have lots of assets outside of social,
0:22
SPEAKER_00: of Catherine Wants.
0:23
SPEAKER_00: And your latest initiative is a cookbook.
0:26
SPEAKER_00: You've got restaurants,
0:27
SPEAKER_00: you've got cookbooks,
0:29
SPEAKER_00: you've got kids,
0:30
SPEAKER_00: you've got a marriage,
0:31
SPEAKER_00: you've got a dating situation.
0:33
Get our listeners caught up to like how you guys started
0:37
because your story
0:38
SPEAKER_00: resonated with me so much because it was kind of like my story.
0:41
SPEAKER_00: My husband was a manager of a nightclub.
0:44
SPEAKER_00: I was a cocktail waitress.
0:46
SPEAKER_00: And when I was 19, 30 years.
0:51
SPEAKER_03: Wow.
0:52
SPEAKER_03: Okay, so super similar stories.
0:55
SPEAKER_02: Restaurant people, right?
0:56
SPEAKER_02: We like to stay together.
0:57
SPEAKER_02: And I think it's the love of food that actually keeps us together.
1:00
And,
1:01
you know,
1:01
you just don't find those type of people outside of the business.
1:04
SPEAKER_02: So, Catherine, do you want to tell how we got to that?
1:07
SPEAKER_03: Oh, yeah.
1:08
SPEAKER_03: So, Randy was...
1:10
SPEAKER_03: The chef and owner of Oscars,
1:13
SPEAKER_03: which,
1:14
SPEAKER_03: you know,
1:15
SPEAKER_03: people still talk about Oscars in our town to this day.
1:17
But anyways,
1:18
it was a fine dining restaurant,
1:19
Barry,
1:21
and I had a big crush on him.
1:23
SPEAKER_03: And we finally, you know, started this business.
1:27
relationship and I was young and dumb and I went on this trip
1:32
with my ex-boyfriend
1:33
anyways it's a long story she messed it up I messed it up I
1:37
messed it up and we
1:38
SPEAKER_03: broke up and then you know there was a big period of time like 15 years
1:45
15 13 13 years in between anyways i got married to somebody and
1:50
randy got married
1:50
to somebody and then we both found ourselves divorced at the
1:54
same time living down
1:55
the street from each other and well i found us actually both
2:00
divorced because i
2:02
immediately was like i have to jump in his dms and like make
2:07
this happen because i
2:09
SPEAKER_03: just i just knew we were meant to be
2:11
SPEAKER_03: All those years.
2:12
SPEAKER_03: And here we are.
2:13
Do you think that if you would have stayed together the first
2:17
time around,
2:18
SPEAKER_00: that you would have made it?
2:20
SPEAKER_00: Because sometimes, like, my husband, I didn't meet him until he was 29.
2:24
SPEAKER_00: If I had met him when he was 19, I'd have been like, no way.
2:28
SPEAKER_00: You're a loser.
2:30
SPEAKER_03: Listen, I'd like to think that we would.
2:33
I'd like to think maybe that we wouldn't because I want to
2:37
believe that everything
2:38
SPEAKER_03: happens for a reason,
2:39
SPEAKER_03: of course.
2:40
SPEAKER_03: But being together now,
2:43
SPEAKER_03: sometimes when I think about it too much,
2:45
SPEAKER_03: it makes me really sad that we didn't get all those years together.
2:49
SPEAKER_03: Because I just, we have so much fun together.
2:53
SPEAKER_03: And,
2:54
SPEAKER_03: you know,
2:55
we were only together kind of a short period of time before we
2:59
decided that we were
3:00
SPEAKER_03: going to procreate because we were both getting older.
3:03
SPEAKER_02: And listen, I'm a different.
3:06
SPEAKER_02: I think that everything happens for a reason.
3:08
And now I can hold it over Catherine's head that she messed it
3:11
up the first time around.
3:13
SPEAKER_02: And, you know, I kind of get in a jail free card.
3:16
SPEAKER_02: And, you know, we would never trade the happiness we have now.
3:19
SPEAKER_02: And so you really can't play that game of if we went back.
3:23
SPEAKER_00: Yeah.
3:24
SPEAKER_00: And you guys,
3:25
you got together then and you had a kid and then you right away
3:29
kind of have had
3:29
SPEAKER_00: another kid.
3:30
SPEAKER_00: Yes.
3:31
How is going from a family of two to three to four in a
3:37
somewhat short period of time?
3:38
SPEAKER_02: Well, Catherine has, I have a son as well from my first marriage.
3:42
SPEAKER_02: So there was, Catherine was like a part-time, a step-mom.
3:46
And then like when we first got together,
3:49
Catherine was like,
3:49
oh,
3:50
I guess,
3:51
how old were you?
3:52
SPEAKER_02: 36.
3:52
SPEAKER_02: 36.
3:52
SPEAKER_02: And Catherine's like, oh, I'm not interested in kids.
3:55
SPEAKER_02: And I was like, like, I don't believe that for a second.
3:58
SPEAKER_02: And I wanted more kids.
3:59
So then it was only about a month later,
4:01
Catherine's like,
4:01
would you consider?
4:02
SPEAKER_02: I was like, absolutely.
4:04
SPEAKER_02: So we got right into it.
4:05
SPEAKER_02: Yeah.
4:08
SPEAKER_02: And out came Libby.
4:10
SPEAKER_02: And so,
4:10
SPEAKER_02: yeah,
4:10
the family has grown quickly and we're really feeling it this
4:14
time around with Romy
4:15
SPEAKER_02: because the house is,
4:16
SPEAKER_02: it just gets more full,
4:18
SPEAKER_02: but there's a lot of juggling going on.
4:21
SPEAKER_00: Yeah.
4:21
And you guys,
4:22
so you are active restauranteurs and you also have this social
4:29
media presence with
4:31
SPEAKER_00: TikTok and Instagram that really blossomed through the COVID times.
4:36
SPEAKER_00: And now you've taken some of that content,
4:39
SPEAKER_00: the recipes that you developed,
4:41
SPEAKER_00: and put it into this book that is real cute.
4:44
SPEAKER_00: It's called The Ultimate Date Night Cookbook.
4:46
And it is a cookbook and a great cookbook with lots of great
4:49
photos and good recipes.
4:51
But there's also this element of having the dating tips and how
4:58
to keep the romance
4:59
spark alive and some of those fun elements that you don't
5:02
usually see in a cookbook.
5:05
SPEAKER_02: But we really didn't want to write a traditional cookbook in that sense.
5:09
SPEAKER_02: Like, I don't think anyone needs to learn how to make a chicken stock.
5:12
And if you do,
5:13
you probably have 10 cookbooks that all have a chicken stock
5:15
recipe in it.
5:17
SPEAKER_02: So we just skipped right over that part and went right to the goods,
5:20
SPEAKER_02: like the all-star stuff from Catherine Watts.
5:23
And then we're like,
5:24
you know,
5:24
this is basically just a page in our life.
5:26
SPEAKER_02: And when we wake up in the morning,
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the first thing we talk about is what we're going to have for
5:30
dinner or where we're
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SPEAKER_02: going for lunch.
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SPEAKER_02: And so it's always based around food.
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SPEAKER_02: So when we when we started stripping it down,
5:36
SPEAKER_02: putting the chapters together,
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SPEAKER_02: they wrote themselves.
5:38
SPEAKER_02: It's like, OK, break the ice is the first.
5:40
SPEAKER_02: It's a cocktail one.
5:41
SPEAKER_02: And then it's the first date.
5:43
SPEAKER_02: Right.
5:43
SPEAKER_02: And then it's the morning after the first date.
5:45
SPEAKER_00: You have a lot of morning after breakfast recipes.
5:48
SPEAKER_00: It made me wonder.
5:52
SPEAKER_03: You know what?
5:53
SPEAKER_03: For me,
5:54
SPEAKER_03: the cookbook is,
5:55
SPEAKER_03: I mean,
5:56
SPEAKER_03: Randy's a chef,
5:57
SPEAKER_03: so it was really fun for him to,
5:59
SPEAKER_03: you know,
6:00
SPEAKER_03: finally be able to realize that sort of part of his career.
6:05
SPEAKER_03: But for me,
6:06
SPEAKER_03: the cookbook is more like something for couples or just people,
6:12
SPEAKER_03: friends,
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SPEAKER_03: family to do.
6:14
Like rather than saying,
6:15
oh,
6:15
I better get the cookbook because I want to make this.
6:18
It's like I'm going to get the cookbook out because we're going
6:21
to have a date.
6:22
SPEAKER_03: Right.
6:22
SPEAKER_03: Like it's something that.
6:24
SPEAKER_03: that brings two people together or,
6:28
SPEAKER_03: you know,
6:28
SPEAKER_03: in the,
6:29
SPEAKER_03: in certain chapters,
6:31
SPEAKER_03: what,
6:31
SPEAKER_03: what would you make when you're meeting the parents or for,
6:34
SPEAKER_03: for bigger groups of people?
6:36
SPEAKER_03: So it's kind of like a fun,
6:38
SPEAKER_03: like,
6:38
SPEAKER_03: I feel like we should sell it at like where they sell board games.
6:43
SPEAKER_02: That's funny.
6:44
SPEAKER_02: They should definitely do that.
6:45
SPEAKER_00: Not a bad idea, actually.
6:46
SPEAKER_00: I did,
6:49
SPEAKER_00: as someone who's written a lot of recipes myself,
6:52
SPEAKER_00: I was surprised,
6:53
SPEAKER_00: Randy,
6:54
SPEAKER_00: because when I first got the book and I read the story and I was like,
6:57
SPEAKER_00: oh,
6:57
SPEAKER_00: a chef.
6:58
SPEAKER_00: Sometimes chef cookbooks are too chef-y and too hard for the home cooks.
7:03
SPEAKER_00: And I felt like yours is very accessible.
7:06
SPEAKER_02: Thank you very much for bringing that up, Stephanie.
7:08
SPEAKER_02: I've been...
7:10
SPEAKER_02: I also did a lot of daytime TV over the last 15 years.
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SPEAKER_02: So we have a very popular show here called City Line.
7:15
And I was on there for 15 years just as a kind of a,
7:20
what do they call us?
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SPEAKER_03: Guest.
7:23
SPEAKER_02: Expert.
7:24
SPEAKER_02: Guest expert.
7:25
SPEAKER_02: That's right.
7:25
And I really learned that if you want to resonate with the
7:28
general public,
7:28
SPEAKER_02: you kind of have to simplify things and get away from the chefy stuff.
7:31
SPEAKER_02: The simple things go and they work.
7:34
Nobody wants a cookbook that they're just going to look at the
7:36
pictures and go,
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SPEAKER_02: I'm never going to make that.
7:37
SPEAKER_02: There's too much steps and it takes too long.
7:40
SPEAKER_02: You want things that you can actually achieve.
7:42
And so all of the recipes in the book,
7:45
we bought the groceries at the grocery store.
7:47
SPEAKER_02: We didn't use the restaurants.
7:49
SPEAKER_02: Right.
7:49
And then we executed them at home and we shot them ourselves
7:52
and styled it ourselves.
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SPEAKER_02: So it's attainable and it's achievable.
7:56
SPEAKER_02: And the whole point is that,
7:58
SPEAKER_02: you know,
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SPEAKER_02: if somebody is having a hard time dating and they grab our book,
8:02
SPEAKER_02: the hard part shouldn't be cooking for the date.
8:04
SPEAKER_02: It should be the date itself.
8:05
SPEAKER_02: Yeah.
8:07
SPEAKER_00: And I thought the way that the recipes were organized was cute,
8:10
SPEAKER_00: but also like you had all the prep in there.
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SPEAKER_00: Did you guys shoot the book or did you have someone shoot it for you?
8:16
SPEAKER_00: Because it felt personal.
8:19
SPEAKER_03: This is a really, really fun part of our story.
8:23
SPEAKER_03: So I mentioned that I was married before.
8:27
And my ex-husband is way better at photography than he is at
8:34
being a husband.
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SPEAKER_03: So we hired him.
8:37
SPEAKER_03: And you know what?
8:38
It was Randy,
8:39
myself,
8:40
and Honza,
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my ex-husband,
8:42
who's from the Czech Republic.
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SPEAKER_03: It was the three of us in the kitchen.
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SPEAKER_03: And I was cleaning up after them.
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SPEAKER_03: It was just like good old times, you know, it's hilarious.
8:51
SPEAKER_00: Yes.
8:53
SPEAKER_00: I love it.
8:54
SPEAKER_00: I love it so much.
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SPEAKER_00: But that also shows,
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SPEAKER_00: I think,
8:57
a certain maturity about your relationship to like security and
9:02
not having to be
9:04
SPEAKER_00: all like weirded out about that stuff.
9:06
When you talk about like during COVID that the social media
9:10
kind of blew up.
9:12
How did you know you had something like what was do you
9:15
remember that first video
9:16
SPEAKER_00: where you were like,
9:17
SPEAKER_00: oh,
9:17
SPEAKER_00: this is something.
9:19
SPEAKER_03: Well, it was just sort of like a buildup.
9:23
SPEAKER_03: Like, you know, people kept asking, can you share the recipe for that?
9:28
And then we did that one video of me eating king crab and just
9:33
using a fork and
9:35
SPEAKER_03: people went crazy and it was like,
9:37
SPEAKER_03: okay,
9:38
SPEAKER_03: well maybe this is a thing.
9:40
SPEAKER_02: It's like we found our people,
9:41
SPEAKER_02: you know,
9:41
it's like all of a sudden we have this whole audience that
9:44
loves food as much as we
9:45
do and is actually interested in what we're cooking and what
9:47
we're talking about.
9:48
SPEAKER_02: And then we had the other recipe,
9:50
SPEAKER_02: the one pan potatoes,
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SPEAKER_02: which is the simplest recipe in the world.
9:53
You just simmer the potatoes in water and evaporate them until
9:55
they get crispy.
9:56
SPEAKER_02: And it went bonkers, right?
9:58
And it's that kind of idea,
10:00
the same as the recipes in the cookbook that make it simple.
10:03
SPEAKER_02: It's like if you can achieve it, then they're going to share it.
10:06
SPEAKER_02: Because they're going to share that along the way.
10:08
SPEAKER_02: And then we're like, this is so much fun.
10:10
SPEAKER_02: Just one little kitchen hack can get millions and millions of views.
10:16
Has it ever felt overwhelming that this whole voyeuristic piece
10:22
is like...
10:23
SPEAKER_00: Because sometimes I think we share so much as creators.
10:27
SPEAKER_00: And then what do you keep for yourself?
10:29
SPEAKER_00: Yeah.
10:32
Um,
10:32
yes,
10:33
but I don't know if maybe it would feel different if we didn't
10:38
have little kids.
10:40
Not because I'm,
10:41
I'm not and I respect the people who don't want to show their children.
10:44
SPEAKER_03: I don't, I'm not very like big on it.
10:47
SPEAKER_03: I don't hide them though.
10:49
SPEAKER_03: But it's just overwhelming sometimes maybe more than...
10:54
SPEAKER_03: More than anything, it's just finding the time to share.
10:59
SPEAKER_03: And it definitely seemed way easier without children.
11:03
SPEAKER_03: Yeah.
11:04
And even just like I also I think the algorithms are changing
11:09
in that they're
11:10
SPEAKER_00: favoring content that's less produced.
11:13
SPEAKER_00: And so,
11:14
SPEAKER_00: you know,
11:15
like you're working on this thing and you're going to put this
11:18
thing out there and
11:18
SPEAKER_00: it's going to look a certain way and feel a certain way.
11:20
And then like some other random thing that you put up is the
11:23
thing that goes viral
11:25
SPEAKER_00: that you weren't even planning on or.
11:27
SPEAKER_00: Right.
11:28
SPEAKER_00: So all of that is changing.
11:30
SPEAKER_00: And the mediums are so different.
11:31
I think what gets seen on TikTok is very different than what
11:36
Instagram favors.
11:37
SPEAKER_02: Agreed.
11:38
SPEAKER_02: Yeah.
11:38
SPEAKER_02: And we've really tried hard to figure it out.
11:41
SPEAKER_02: And we don't have a clue.
11:44
SPEAKER_02: Me neither.
11:45
SPEAKER_02: And no one else does either.
11:46
SPEAKER_02: And I think what you have to do is sit back and kind of enjoy that.
11:49
SPEAKER_02: And just go, we're just going to do what we want and try our best.
11:52
SPEAKER_02: And if it works, that's great.
11:53
SPEAKER_02: And if it doesn't, that's fine too.
11:55
SPEAKER_02: Because a lot of times you get tied up in it.
11:58
SPEAKER_02: And I have a saying that I like to use.
11:59
SPEAKER_02: I'm like, you can't let the tail wag the dog.
12:02
SPEAKER_02: Right?
12:03
SPEAKER_02: So we just...
12:05
try to enjoy ourselves and yeah it's way too hard to try to be
12:10
something you're not
12:11
SPEAKER_00: And you also have these other restaurants.
12:14
Like,
12:14
let's just talk about the life of a restaurateur and hospitalitarians.
12:19
SPEAKER_00: It is pretty challenging life.
12:22
SPEAKER_00: And then you're adding like this whole other component on top of it.
12:26
SPEAKER_00: Do you feel like you just work all the time?
12:29
SPEAKER_02: Yeah.
12:30
SPEAKER_02: I'm on my phone way too much.
12:32
SPEAKER_02: I don't necessarily work at the restaurants anymore.
12:35
SPEAKER_02: I'm at the restaurant, but I don't do shifts.
12:38
SPEAKER_02: So I manage the managers.
12:40
SPEAKER_02: I manage the chefs.
12:41
But I try to hire really good people that I can kind of walk
12:45
away from for a few days.
12:46
SPEAKER_02: And that's worked out really, really well.
12:49
SPEAKER_02: but there's still the phone calls of, Oh, the restaurant's on fire.
12:53
SPEAKER_02: Yeah.
12:54
And I don't talk about this often,
12:59
but you know,
13:00
I am a realtor and I have been for 18 years.
13:04
SPEAKER_03: Kind of forgot about that though,
13:06
because this got us so busy and it just really didn't make
13:12
sense to go out and,
13:16
SPEAKER_03: you know,
13:16
Grind it out like I was because this let me be at home more
13:23
with the kids and,
13:24
you know.
13:25
Do you think your recipes will change because cooking for a
13:30
family is different?
13:31
SPEAKER_00: And in some ways that might be an exciting evolution of your story.
13:35
SPEAKER_03: Well,
13:35
our three and a half year old really needs to get with the
13:37
program when it comes to
13:39
SPEAKER_03: her palate.
13:41
SPEAKER_03: So I don't think I don't I don't know that I can see that happening yet.
13:48
SPEAKER_03: Until you start having to like sneak vegetables into her.
13:51
SPEAKER_03: We're way too adventurous for, and we're not willing to compromise.
13:56
SPEAKER_02: And I kind of like keeping it from them.
13:58
SPEAKER_02: I'm not going to share my caviar.
14:01
So do you think you'll be one of those families that has three
14:05
separate meals or
14:06
SPEAKER_00: will you make the one meal and like,
14:08
SPEAKER_00: here it is kids.
14:09
SPEAKER_00: And if you don't want to eat it, you don't have to eat it.
14:11
SPEAKER_00: We're already one of those families.
14:13
SPEAKER_03: Yeah.
14:15
SPEAKER_03: Yeah.
14:16
SPEAKER_03: Between the 13-year-old and the three-and-a-half-year-old,
14:21
SPEAKER_03: we're kind of just...
14:22
SPEAKER_03: But we're grazers,
14:24
SPEAKER_03: too.
14:25
Our three-and-a-half-year-old just eats a mini child's
14:28
charcuterie for dinner.
14:29
SPEAKER_02: She's girl dinner every night.
14:30
SPEAKER_02: She's girl dinner every night.
14:32
SPEAKER_02: And there's certain meals that we can.
14:33
SPEAKER_02: If we're doing steak, the 13-year-old is the happiest kid around.
14:37
SPEAKER_02: He likes salmon, right?
14:39
SPEAKER_02: But then it's like, okay, what did that one do?
14:41
SPEAKER_02: He has...
14:42
SPEAKER_02: There's a lot of food getting cooked every day.
14:45
SPEAKER_00: Yeah, no, I know.
14:47
SPEAKER_00: And I can see it.
14:49
SPEAKER_00: I mean, I'm a mom too.
14:50
My kid's older,
14:50
but you spend so much time worrying about like,
14:53
are they getting enough of this?
14:54
SPEAKER_00: Are they getting enough of that?
14:55
SPEAKER_00: How do you feel about social media?
14:58
SPEAKER_00: This is a kind of random question, but we're in this area where...
15:02
I think people are starting to put guardrails up for kids more
15:05
with social media
15:06
and your whole like platform kind of is this thing that is the
15:12
social media.
15:12
SPEAKER_00: Do you feel like,
15:14
I wonder if you're three and a half year old will even be on
15:17
social media until at
15:18
SPEAKER_00: least 16 years old.
15:19
I kind of feel like we're getting to the point where people are
15:21
just going to say no.
15:22
It's pretty easy with the 13 year old and cause last few years
15:26
he doesn't want to be on it.
15:27
SPEAKER_02: He's like, don't put me on.
15:29
SPEAKER_02: If I take a video, he's like, don't you put that up.
15:32
SPEAKER_02: That's easy.
15:33
SPEAKER_02: And it's probably easier than if he was asking to do it.
15:35
SPEAKER_02: Cause then I'd feel like I'm working for him.
15:37
SPEAKER_02: So that's that, but I don't know.
15:40
I think like my personal feeling on it is,
15:43
is just respect their boundaries and,
15:45
SPEAKER_02: We don't shove it.
15:47
SPEAKER_02: We don't make them do anything like that.
15:49
SPEAKER_00: No, I'm sure you don't.
15:50
SPEAKER_00: Yeah, I'm sure you don't.
15:51
SPEAKER_00: I mean more like the idea of society's expectations.
15:55
And I really feel like we're getting to this place where people
15:59
are going to just
16:00
SPEAKER_00: not have kids under 16 have access to social media.
16:04
I feel like we're going to go back to the flip phone for
16:06
communication purposes.
16:08
SPEAKER_00: potentially text and then that's it.
16:11
SPEAKER_00: It just seems to be that there's a lot of trends that way.
16:14
SPEAKER_00: So we'll see how that all unfolds.
16:17
SPEAKER_03: He doesn't seem to be interested.
16:19
SPEAKER_03: And I thought that Facebook was for the sort of like older generation.
16:25
SPEAKER_03: Apparently Instagram is like, he doesn't even know what Facebook is.
16:29
SPEAKER_02: He doesn't know what Facebook is.
16:32
SPEAKER_03: He's like, what?
16:32
SPEAKER_02: He doesn't know.
16:33
SPEAKER_02: Yeah.
16:33
SPEAKER_02: He doesn't have an Instagram account.
16:35
SPEAKER_02: Yeah.
16:36
SPEAKER_01: Yeah.
16:36
SPEAKER_01: Yeah.
16:37
But the funny thing is his classmates have found us on TikTok
16:41
and they watch us on TikTok.
16:43
SPEAKER_02: And so we're kind of the cool parents, which I like it.
16:48
SPEAKER_02: Yeah.
16:48
SPEAKER_02: All right.
16:49
SPEAKER_02: It has benefits.
16:50
Now,
16:50
here's a weird thing that just happened to me,
16:52
like in the last two days.
16:53
SPEAKER_00: So I'll tell you about it.
16:54
I got a new phone and I upgraded or I updated my phone and,
16:59
you know,
16:59
do the I'm an Apple user.
17:01
SPEAKER_00: So the new Apple phone.
17:03
SPEAKER_00: My TikTok,
17:04
SPEAKER_00: my CapCut,
17:05
SPEAKER_00: my Lemonade,
17:06
all those apps that are owned by ByteDance will not outload on
17:10
my new phone.
17:10
SPEAKER_02: Really?
17:11
SPEAKER_00: Because they're not available in the app store in the United States.
17:14
SPEAKER_00: Whoa.
17:16
SPEAKER_00: So I know that like everyone's like, oh, we're on this reprieve.
17:20
SPEAKER_00: But you literally, I cannot get them on my new phone.
17:23
So I have to keep my old phone activated in the cloud so that I
17:26
can use those apps.
17:29
SPEAKER_00: It's just it's kind of crazy.
17:30
And it never occurred to me until I I was like,
17:33
why can't I get this to work?
17:35
So I think that's pretty interesting as we move forward as
17:39
people upgrade their phone.
17:40
SPEAKER_00: So don't upgrade your phone because I won't have to use it.
17:43
SPEAKER_02: Well, we're in Canada.
17:46
So I don't think that that ban actually happened,
17:49
but maybe with the cap cut.
17:52
SPEAKER_02: Who knows?
17:53
I'm not good with technology,
17:54
so I just keep the same phone until it dies.
17:56
Well,
17:57
and I'm in Minnesota,
17:58
so maybe I'll just try and walk across the border.
18:01
SPEAKER_00: There you go.
18:02
SPEAKER_00: Get it to work.
18:04
SPEAKER_00: Where in Canada are you guys?
18:05
SPEAKER_00: Where do you hail from?
18:06
SPEAKER_00: Just north of Toronto.
18:08
SPEAKER_00: Okay.
18:09
Well,
18:10
Canada's huge,
18:11
but Vancouver is probably one of my favorite cities in the world.
18:14
SPEAKER_00: Oh, beautiful city, yeah.
18:15
SPEAKER_00: Yeah.
18:16
SPEAKER_00: And Montreal actually too.
18:17
SPEAKER_00: Oh, we love Montreal.
18:20
SPEAKER_02: The food scene is outrageous.
18:22
SPEAKER_00: And it feels like you're like in Europe, you know what I mean?
18:25
If you come to the United States,
18:27
it feels so different than just being in Canada as it were.
18:31
SPEAKER_00: Yeah.
18:32
SPEAKER_00: When you look at other like people that you admire,
18:35
SPEAKER_00: either content creators or cookbook authors,
18:38
SPEAKER_00: are there people that are like,
18:40
SPEAKER_00: oh yeah,
18:40
SPEAKER_00: I'm,
18:41
SPEAKER_00: they're my person.
18:43
SPEAKER_01: Hmm.
18:45
SPEAKER_02: Um,
18:46
SPEAKER_02: I,
18:47
SPEAKER_02: I,
18:47
we have followed so many content creators and I love them all
18:51
for their own little thing.
18:53
SPEAKER_02: Yeah.
18:53
SPEAKER_02: Like, like Max, the meat guy.
18:56
SPEAKER_02: And then there was the Thomas, the butter guy.
18:59
SPEAKER_02: And then he got away from the butter, but I just, I love his food.
19:02
SPEAKER_02: He's English and it's just straightforward and simple.
19:04
SPEAKER_02: And I like some of the more complicated stuff,
19:06
SPEAKER_02: like the Michelin star stuff,
19:07
SPEAKER_02: even though I don't want to click that anymore.
19:10
SPEAKER_02: Um,
19:11
so i like i just love the aspect that you can find anything you
19:15
want and kind of
19:16
dive deeper into that right and there's just an endless outlet
19:21
now of like
19:22
inspiration and ideas where when i started cooking we did we
19:26
had to buy cookbooks
19:28
like like i i bought charlie trotter's very first cookbook
19:31
right i bought marco
19:32
pierre white's um white heat cookbook and that's how we were
19:35
like look at these
19:36
SPEAKER_02: photos this is crazy you couldn't get that anywhere else
19:39
SPEAKER_02: And now you're thinking about that.
19:41
SPEAKER_00: Yeah.
19:41
SPEAKER_00: The other day, like that was how we taught ourselves to cook.
19:46
And then the Food Network kind of came on and that was pretty revolutionary.
19:49
SPEAKER_00: And we only had,
19:52
SPEAKER_00: I don't know,
19:52
SPEAKER_00: maybe five years before it started to go to like the competition route.
19:57
And I gravitated towards Food Network Canada because Chuck
20:00
Hughes and there were so
20:02
SPEAKER_00: many good chefs there.
20:03
SPEAKER_00: Mm hmm.
20:04
SPEAKER_00: And now it's kind of all competition cooking,
20:06
but we're getting back to new channels that are going back to
20:09
the cooking again.
20:09
We're seeing more Jamie Oliver and Otolenghi has a show that I
20:14
was just watching the other day.
20:16
SPEAKER_00: We're getting back to that.
20:18
So it's fun to think about how much the food world has changed
20:21
really in 15 years.
20:24
the Food Network did break it wide open and it made it popular
20:27
and it made it fun
20:29
and it made it cool and it gave the consumer and I'm saying
20:32
consumer I mean in
20:33
restaurants it gave them like another level of almost
20:39
intelligence as far as what
20:41
was going on because a lot of times you would write a menu and
20:44
most like most of
20:44
the people in the dining room wouldn't know what the big words
20:46
were and now they
20:48
get it they know what duck confit is you know what I mean it's
20:50
like whoa this is
20:51
SPEAKER_02: awesome
20:52
SPEAKER_00: Yeah, and they want faux gras on their burger.
20:54
SPEAKER_02: Oh, yeah.
20:55
SPEAKER_02: The world's a better place.
20:58
SPEAKER_02: Yeah, it's a way better place.
21:00
SPEAKER_00: All right.
21:00
SPEAKER_00: Well, the social media channels are Catherine Wants.
21:03
SPEAKER_00: The cookbook itself is Catherine Wants, Randy Cooks.
21:06
SPEAKER_00: It's Randy Feltes, Catherine Feltes.
21:08
SPEAKER_00: I'll put notes in the show comments about how people can order your book.
21:12
SPEAKER_00: I'll attach your social channels.
21:15
SPEAKER_00: Uh, your love story is pretty cute.
21:17
SPEAKER_00: I love it.
21:17
SPEAKER_00: I just, it's fun to talk to you right before Valentine's day.
21:21
SPEAKER_00: Will you have any special Valentine's day plans?
21:24
SPEAKER_00: Oh, we're going to Mexico vacation.
21:28
SPEAKER_03: Yes.
21:28
SPEAKER_03: Where in Mexico do you go?
21:30
SPEAKER_03: We are, this time we're going to a place called Playa Mujeres.
21:35
SPEAKER_03: Yes.
21:36
SPEAKER_03: And we're going to a resort called The Finest.
21:38
SPEAKER_03: We're very excited about that.
21:40
SPEAKER_03: Randy's a hotel snob, so I like traveling with him.
21:44
SPEAKER_02: And I'm not that...
21:45
I don't really like the all-inclusives,
21:47
but Mexico I do love because it's tacos and tequila.
21:49
SPEAKER_02: It's hard to like... It's fundamentals, right?
21:52
SPEAKER_02: But with the girls, all-inclusives count.
21:55
SPEAKER_02: With the three-and-a-half-year-old, our Livvy is just off the walls.
21:59
SPEAKER_02: So...
22:00
SPEAKER_02: Oh,
22:01
SPEAKER_00: well,
22:01
SPEAKER_00: if you're anything like me,
22:03
we would make they have these kids clubs and we would make our
22:05
kid go to the kids club.
22:06
SPEAKER_01: Yeah.
22:07
SPEAKER_00: Oh, yeah.
22:09
SPEAKER_00: I mean, we made her.
22:10
SPEAKER_00: We were like, nope, this is part of the trip.
22:12
SPEAKER_00: You have to go.
22:13
SPEAKER_00: Mom and dad need four hours without you every day.
22:16
SPEAKER_00: Yeah.
22:17
SPEAKER_03: Oh, yeah.
22:18
SPEAKER_00: She's going to the kids club.
22:19
SPEAKER_00: Yeah.
22:19
SPEAKER_00: We loved those all inclusives for that.
22:22
SPEAKER_00: And actually, I'm going to Mexico, too.
22:24
SPEAKER_00: So I was like, oh, that's funny.
22:25
SPEAKER_00: We'll be there at the same time.
22:26
SPEAKER_00: Oh, yeah.
22:27
SPEAKER_01: Good stuff.
22:29
SPEAKER_00: And everyone from Canada goes to Mexico.
22:31
SPEAKER_00: It's like, yeah, you've got a baby that woke up, so we'll wrap it up.
22:36
SPEAKER_00: But it was nice to talk to you guys.
22:38
SPEAKER_00: Good luck with the book.
22:40
SPEAKER_01: Thank you so much.
22:41
SPEAKER_00: Yeah.
22:41
People can get it in the show notes here or at your favorite
22:44
bookstores and I'll
22:46
SPEAKER_00: launch all of the socials.
22:48
SPEAKER_00: And it's just been great to talk to you.
22:50
SPEAKER_00: Good luck.
22:50
SPEAKER_02: Definitely.
22:50
SPEAKER_02: It was great talking with you.
22:51
SPEAKER_00: Thank you so much.
22:52
SPEAKER_00: Have a wonderful day.
22:53
SPEAKER_00: Thank you, Catherine, too, for me.
22:55
SPEAKER_02: I will.
22:55
SPEAKER_02: Okay.
22:57
SPEAKER_00: All right.
22:58
SPEAKER_00: Bye-bye.