Latest / The Ben and Ashley I Almost Famous Podcast / Dirty Rush: What’s Cooking?

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Dirty Rush: What’s Cooking? · The Ben and Ashley I Almost Famous Podcast

• 0:01
  Speaker 1: Welcome to Dirty Rush, The Truth about Sorority Life with
• 0:04
  Speaker 1: your hosts me Gia Judice, Davey Kent, and Jennifer Kessler.
• 0:12
  Speaker 1: Hi everyone, welcome back to another episode of Dirty Rush
• 0:16
  Speaker 1: and Happy Thanksgiving. So in honor of Thanksgiving, we are
• 0:21
  Speaker 1: going to be talking to a chef, not just any chef,
• 0:26
  Speaker 1: looking to Kevin Ashton, who is the house chef for
• 0:29
  Speaker 1: Pi Beta Pi sorority at the University of Nevada. So,
• 0:34
  Speaker 1: Kevin has an unbelievable following. Some of you may know him.
• 0:37
  Speaker 1: I think he has like five million followers on TikTok.
• 0:41
  Speaker 1: He is a wonder and we're going to find out everything.
• 0:44
  Speaker 1: We have a ton of questions for him. So let's
• 0:46
  Speaker 1: bring in Kevin.
• 0:47
  Speaker 2: Hello, thank you for having me.
• 0:50
  Speaker 1: I am very interested in all things Kevin Ashton and
• 0:54
  Speaker 1: what you do and why you do it and how
• 0:56
  Speaker 1: you do it.
• 0:58
  Speaker 2: So cool.
• 1:00
  Speaker 1: Let's just if you wouldn't mind just tell me a
• 1:02
  Speaker 1: little bit about how this happened. You are, well, there's
• 1:06
  Speaker 1: a lot to ask about. I mean, you have this
• 1:08
  Speaker 1: unbelievable following on TikTok, of course, but what made you
• 1:11
  Speaker 1: decide to want to be a chef for a sorority
• 1:15
  Speaker 1: that is.
• 1:15
  Speaker 2: You know, there's such a long story behind that, but
• 1:19
  Speaker 2: it basically boils down to I've been in the restaurant
• 1:22
  Speaker 2: business my whole life. I've been food has been has
• 1:27
  Speaker 2: Food has been my life since I was a little kid.
• 1:30
  Speaker 2: So I went to culinary school in nineteen ninety one
• 1:35
  Speaker 2: and I began my professional career after that, and I
• 1:39
  Speaker 2: was a chef for thirty years. And when the pandemic hit,
• 1:43
  Speaker 2: all the restaurants got shut down, and so all the
• 1:46
  Speaker 2: chefs got to take a break for the first time
• 1:48
  Speaker 2: in their lives and for me, and after thirty years
• 1:52
  Speaker 2: in the kitchens, it's the first time I had a
• 1:54
  Speaker 2: couple months off, and I decided I really liked it.
• 1:57
  Speaker 2: So I retired from the restaurant business and I started
• 2:01
  Speaker 2: shooting tiktoks and I did that for a little while,
• 2:04
  Speaker 2: and then one of the alums reached out to me.
• 2:06
  Speaker 2: She knew I wasn't doing anything besides shooting videos, and
• 2:10
  Speaker 2: she said, hey, we have this position our chef. You know,
• 2:12
  Speaker 2: we lost our chef. Would you be interested in just
• 2:15
  Speaker 2: coming down and talking to us about about the job.
• 2:18
  Speaker 2: And it just like everything about the job just lined
• 2:21
  Speaker 2: up perfect. I got to take you mean, I got
• 2:25
  Speaker 2: I got to take summers off. I get the nights
• 2:27
  Speaker 2: and weekends off, I get like all these I got
• 2:31
  Speaker 2: a lot of time off. Essentially, That's what it boiled
• 2:33
  Speaker 2: down to. And that's what the hard part about the
• 2:35
  Speaker 2: restaurant business is is you uh, you know, if you
• 2:39
  Speaker 2: if you really want to commit to that business, you
• 2:41
  Speaker 2: you're working nights and weekends and holidays and you pore
• 2:45
  Speaker 2: your life into it. And I raised I raised four
• 2:48
  Speaker 2: daughters and you know, it's very few of their performances
• 2:53
  Speaker 2: at soccer games and events. And because my life was
• 2:57
  Speaker 2: committed to the restaurants, so I it was like it
• 3:01
  Speaker 2: was great to uh to have the opportunity to still
• 3:03
  Speaker 2: cook in a kitchen. But not but at the seem
• 3:06
  Speaker 2: I have all the time off. You know, I'm home
• 3:08
  Speaker 2: every evening now, I'm on the weekends, I'm home on
• 3:11
  Speaker 2: all the holidays. So and I take it a long
• 3:14
  Speaker 2: break over the summer. So it's it's just perfect for me.
• 3:17
  Speaker 1: Wow, did it?
• 3:19
  Speaker 2: Kurk?
• 3:19
  Speaker 1: This was an opportunity in terms of your social media
• 3:23
  Speaker 1: career because I've not met somebody who does what you
• 3:26
  Speaker 1: do and who is not just works. You know, in
• 3:29
  Speaker 1: that house, but your professional chef. How lucky are these
• 3:33
  Speaker 1: are these girls? And I'm sure it comes with so
• 3:35
  Speaker 1: many challenges? Was that part of why you accepted the job,
• 3:38
  Speaker 1: like this is going to be really interesting to people?
• 3:41
  Speaker 2: It was they told me, I could you know? They
• 3:43
  Speaker 2: they essentially handed me over the whole kitchen. They said,
• 3:47
  Speaker 2: you can cook whatever you want. You write the menu,
• 3:49
  Speaker 2: you do the shopping, you cook the food, you wash
• 3:52
  Speaker 2: your own dishes. It's basically I'm a one man show.
• 3:55
  Speaker 2: And so I didn't have to worry about employees. I
• 3:58
  Speaker 2: didn't have to worry. I just like you know, every
• 4:01
  Speaker 2: every every weekend, I think about the menu for the
• 4:05
  Speaker 2: upcoming week, and I write it out and I send
• 4:07
  Speaker 2: it to the girls and they all reply with what
• 4:09
  Speaker 2: they want or don't want. We have alternative options if
• 4:12
  Speaker 2: they don't like something.
• 4:13
  Speaker 1: There has to be You have them there asking people
• 4:14
  Speaker 1: to do this with you. How many girls are there?
• 4:17
  Speaker 2: I do it all alone. There's twenty twenty five girls
• 4:19
  Speaker 2: plus one house mom. So I cooked for like twenty
• 4:21
  Speaker 2: I cook her twenty six meals lunch and dinner.
• 4:25
  Speaker 1: And yeah, I do you get your still have your home?
• 4:29
  Speaker 1: Your home at night? I'm surprised to hear that sounds
• 4:32
  Speaker 1: like the most work ever.
• 4:33
  Speaker 2: Yeah. No, they eat dinner at five o'clock, so I'm
• 4:37
  Speaker 2: usually done by six and home by six thirty. And
• 4:41
  Speaker 2: that's a that's unheard of in the restaurant business. There
• 4:45
  Speaker 2: is one girl that works in house and she does
• 4:49
  Speaker 2: the dishes in the evening, and it's kind of like
• 4:51
  Speaker 2: a part time job for her, so she doesn't even
• 4:53
  Speaker 2: have to go out and get another job. This is
• 4:55
  Speaker 2: they pay her to do the dishes, and they they've
• 5:00
  Speaker 2: been doing that for a couple of years. For me,
• 5:01
  Speaker 2: when I started out, I did my own dishes and
• 5:04
  Speaker 2: I clean up along. As you know, throughout the day.
• 5:06
  Speaker 2: As I go, I clean up. But at the end
• 5:08
  Speaker 2: of the night, they'll go through and they'll take care
• 5:10
  Speaker 2: of the last of the dishes that the girls.
• 5:12
  Speaker 1: Everything having to deal with. First of all, girls that age.
• 5:15
  Speaker 1: You have four daughters, so that must have come pretty naturally.
• 5:18
  Speaker 1: But I just cannot imagine cooking and girls correct me
• 5:22
  Speaker 1: if I'm wrong. At while they're in college, they're very particular.
• 5:27
  Speaker 1: They got a lot going on up here about what
• 5:30
  Speaker 1: to eat and what not to eat. I would think
• 5:31
  Speaker 1: that your job would be so challenging.
• 5:34
  Speaker 2: It's you know, it's it is, but I like, like
• 5:37
  Speaker 2: I said, food has been my life's passion. So and
• 5:41
  Speaker 2: having raised girls, I understand how they think. And and
• 5:45
  Speaker 2: my daughters are the same ages they're they're in their
• 5:47
  Speaker 2: early twenties, so there, it's it's the same. It's like
• 5:53
  Speaker 2: I understand that they like to eat healthy, but at
• 5:56
  Speaker 2: the same time, they like to have cheap days. You know,
• 5:59
  Speaker 2: they like a nice Greek yogurt bowl, but they also
• 6:02
  Speaker 2: like cheeseburger and fries. And so there's a balance that
• 6:05
  Speaker 2: I that I have to do when I write them.
• 6:07
  Speaker 1: Babe, do you have to be conscious of all the
• 6:09
  Speaker 1: dietary restrictions every meal? So like I can't write so
• 6:13
  Speaker 1: you're cooking multiple I would think options each meal.
• 6:18
  Speaker 2: Well, I create a I create a menu, and then
• 6:20
  Speaker 2: we do have we do have some dietary restrictions and
• 6:23
  Speaker 2: every semester or every year, we've had some and I
• 6:26
  Speaker 2: adhere to those wholeheartedly. And I do my best to Like,
• 6:30
  Speaker 2: if they're gluten free and I'm doing it at pasta night,
• 6:33
  Speaker 2: I'll just get some gluten free pasta. That way, the
• 6:35
  Speaker 2: girls kind of feel like they're eating the same thing.
• 6:37
  Speaker 2: I don't just make them a salad because everyone else
• 6:40
  Speaker 2: is having, you know, pasta with gluten in it. I
• 6:43
  Speaker 2: try to make them feel like they're part of the
• 6:45
  Speaker 2: same meal. And it's tough. Sometimes we have depending what
• 6:50
  Speaker 2: the allergies are. I've had everything from shellfish allergies, soybean allergies,
• 6:55
  Speaker 2: nut allergies. There's just so there's different guidelines. I followed them.
• 6:59
  Speaker 2: I really do my best to. Of course, I don't
• 7:02
  Speaker 2: give them any you know, any allergies that completely adhere
• 7:05
  Speaker 2: to those, and and just I use just substitute items.
• 7:09
  Speaker 2: If it comes down to, you know, we have some
• 7:12
  Speaker 2: girls who are dairy free and gluten free, and if
• 7:14
  Speaker 2: I'm doing like fanaccini alfredo that's pretty much all dairy
• 7:17
  Speaker 2: and gluten, then I'll say, you know, let's let's pick something.
• 7:20
  Speaker 2: I have a whole list of alternative meals that they
• 7:22
  Speaker 2: can choose from, so they're never gonna They're never gonna
• 7:25
  Speaker 2: go hungry. If they can't eat what I'm actually making,
• 7:28
  Speaker 2: or if they don't like what I'm making, they simply say,
• 7:31
  Speaker 2: you know, I don't want the feteccini alfredo, I want
• 7:33
  Speaker 2: a burger to back, or I want a chicken Caesar tonight, I.
• 7:35
  Speaker 1: Say it to you. So now they're down for dinner
• 7:38
  Speaker 1: at five o'clock. Someone tastes something you've made and they
• 7:41
  Speaker 1: don't like it, will you then prepare them something else?
• 7:44
  Speaker 1: Or like my mother, will you say, well I made it,
• 7:47
  Speaker 1: you're eating it or you're going hungry?
• 7:48
  Speaker 2: Yeah. No, Generally that that doesn't happen because they sign
• 7:52
  Speaker 2: up ahead of time. They sign up for the whole week,
• 7:54
  Speaker 2: so they see what's on the menu, and they know
• 7:56
  Speaker 2: if they don't like something coming up, then they choose
• 7:59
  Speaker 2: for that particular day an alternative meal. So at the
• 8:02
  Speaker 2: beginning of the day, I know what everybody's going to have,
• 8:05
  Speaker 2: and I've never I've never had somebody come up and say, hey,
• 8:08
  Speaker 2: I don't like this. If they did, I'd make them
• 8:10
  Speaker 2: something different. Though I always have lots of food on hands,
• 8:13
  Speaker 2: so I could I could do a quick burger or.
• 8:15
  Speaker 1: A Q So even tempered, and it's just from the
• 8:19
  Speaker 1: very short amount of time that we're speaking, and I
• 8:23
  Speaker 1: think that's probably so conducive to what you do. I mean,
• 8:27
  Speaker 1: I think you would have to be even tempered. Is
• 8:29
  Speaker 1: there anything hard though about what you do? These girls,
• 8:32
  Speaker 1: their personalities it's you make it sound very easy.
• 8:37
  Speaker 2: You know what. For for me, I feel like it is.
• 8:40
  Speaker 2: The girls are inspirational. They are they they're so kind
• 8:43
  Speaker 2: and they do so many kind things throughout throughout the year,
• 8:49
  Speaker 2: and I just watch them and they inspire me to
• 8:52
  Speaker 2: to be on my best behavior. And you know, I
• 8:54
  Speaker 2: just I'm kind nature as it is, so it's easier
• 8:58
  Speaker 2: to get along with them. In four years, I've never
• 9:01
  Speaker 2: had a single argument with any of the girls. Just like,
• 9:04
  Speaker 2: if they don't like something, I say, hey, no problem,
• 9:06
  Speaker 2: let's let's do so let's fix it. And you know,
• 9:09
  Speaker 2: sometimes they'll come up and say, you know, I want
• 9:11
  Speaker 2: this meal, but I don't want that particular part of it,
• 9:15
  Speaker 2: so we'll leave it off for them.
• 9:16
  Speaker 1: I mean, I've never had an argument with any of
• 9:18
  Speaker 1: these girls. There's never been trouble of any kind. You
• 9:20
  Speaker 1: are an amazing man. No, No, I just have to
• 9:22
  Speaker 1: tell you that's I find that fascinating. I can't imagine
• 9:27
  Speaker 1: being with that age group of girls every day lunch
• 9:33
  Speaker 1: and dinner and speaking so highly of them and kindly
• 9:36
  Speaker 1: of them. I think I would go crazy, maybe because
• 9:38
  Speaker 1: I also have a twenty three year old duster.
• 9:40
  Speaker 2: So yeah, it's funny. It's I see it like these
• 9:44
  Speaker 2: these girls have a they like I say, they're very
• 9:48
  Speaker 2: busy through throughout the year. They're always doing a lot
• 9:50
  Speaker 2: of philanthropy. They're always giving back to the community. And
• 9:54
  Speaker 2: when they're not doing that, they're studying and they're going
• 9:56
  Speaker 2: to classes, and they work so hard. And to actually
• 9:59
  Speaker 2: take a break from all of that and just sit
• 10:02
  Speaker 2: down and enjoy a meal, that's sometimes they're only downtime
• 10:05
  Speaker 2: in the whole day. And oftentimes if they if they're
• 10:09
  Speaker 2: a long ways from home, which a lot of them are,
• 10:12
  Speaker 2: then that's kind of like that one time when they
• 10:14
  Speaker 2: can kind of get that feel and they have a
• 10:16
  Speaker 2: comfortable meal and the last thing they need is some
• 10:20
  Speaker 2: sort of negative vibe going coming out of the kitchen.
• 10:23
  Speaker 2: When makes them not you know, that's the one peaceful
• 10:25
  Speaker 2: moment they have in the day. I want to make
• 10:27
  Speaker 2: it just perfect for them.
• 10:29
  Speaker 1: I love that. It's lovely and I shouldn't say this.
• 10:31
  Speaker 1: I was about to say, you make me want to
• 10:33
  Speaker 1: become a chef. I absolutely do not want to ever, ever, ever,
• 10:37
  Speaker 1: ever do that. But I'm a little bit in awe
• 10:40
  Speaker 1: of you, my friend. What do you put on social media?
• 10:42
  Speaker 2: Well, I just film. I film what I do for
• 10:44
  Speaker 2: them every day. So I just film what I did
• 10:48
  Speaker 2: social media for a couple of years. So going into
• 10:50
  Speaker 2: the job, I had a I had a small following,
• 10:54
  Speaker 2: and it of course they grew over the years. And
• 10:57
  Speaker 2: I think that's just because of the the the mystery
• 11:01
  Speaker 2: of a sorority house. Nobody really ever gets to see
• 11:04
  Speaker 2: inside a sorority house and know what goes on. They
• 11:06
  Speaker 2: all have ideas of what goes on in there, but
• 11:08
  Speaker 2: really I didn't even know what it was like going in.
• 11:11
  Speaker 2: And it's it's so different than than what you like.
• 11:16
  Speaker 2: I say. These girls work hard, they raise money for
• 11:18
  Speaker 2: the community, they're all going to school. They just it's
• 11:22
  Speaker 2: and and so it's a it's an aspiring place to work,
• 11:25
  Speaker 2: it really is. So my videos are just like what
• 11:27
  Speaker 2: I do on a daily basis cool.
• 11:29
  Speaker 1: I don't know that. I wonder if the chefs feel
• 11:33
  Speaker 1: the same way, because I think you probably know this
• 11:36
  Speaker 1: the poor girls, but sororities, you know, they're they come
• 11:39
  Speaker 1: in all different shapes and sizes, right, But it sounds
• 11:42
  Speaker 1: like you're maybe in a house of girls that are
• 11:45
  Speaker 1: more studious, and so there's a lot of mischief going on.
• 11:49
  Speaker 2: I don't. I don't want to say they don't. They're not.
• 11:52
  Speaker 2: They're not typical college students because they are and it
• 11:55
  Speaker 2: is a it is a dry house, so of course
• 11:57
  Speaker 2: there's no alcohol allout in the house. But a lot
• 11:59
  Speaker 2: of girls, they are over twenty one, and they're welcome
• 12:02
  Speaker 2: to go out anytime they want and go to the
• 12:04
  Speaker 2: bars or go party, and they do that and every
• 12:07
  Speaker 2: now and then I'll see them on Friday morning because
• 12:10
  Speaker 2: most of them don't have class Friday morning. That's the
• 12:12
  Speaker 2: one morning I do brunch. The rest of the week,
• 12:15
  Speaker 2: they kind of do their own breakfast.
• 12:16
  Speaker 1: It's like on Friday mornings, I'd.
• 12:18
  Speaker 2: Mix it up. I've done everything from like eggs benedict
• 12:21
  Speaker 2: to like a nice Greek yogurt bowls. I've done chicken
• 12:24
  Speaker 2: fried steak, and I like last Friday, I did pumpkin
• 12:28
  Speaker 2: pancakes for them. So I just I make it different
• 12:30
  Speaker 2: every week I do it. I like to incorporate a
• 12:33
  Speaker 2: lot of different fresh berries and fresh fruit, depending what
• 12:36
  Speaker 2: we're doing.
• 12:37
  Speaker 1: Do they have a favorite? Is there something that the
• 12:39
  Speaker 1: girls just love when you may you have a specialty.
• 12:43
  Speaker 2: Lunch or dinner dinner wise, they like the case Saberia
• 12:46
  Speaker 2: tacos that's their It's it's a it's like a stewed
• 12:51
  Speaker 2: meat that's stewed all day long and then it goes
• 12:54
  Speaker 2: in these tacos and you kind of dip it in
• 12:56
  Speaker 2: this uh in this consumme. So it's like a taco,
• 13:00
  Speaker 2: it's dip in a weird sort of way, and they're
• 13:02
  Speaker 2: just absolutely delicious. And the girls that's that's their all
• 13:05
  Speaker 2: time favorite. They that's my most requested meal. And it
• 13:09
  Speaker 2: takes a lot of work. Yeah, the uh So, I
• 13:14
  Speaker 2: have a little I have a little suggestion box so
• 13:16
  Speaker 2: they can put suggestions in it and I take those
• 13:19
  Speaker 2: and incorporate those into the menus that I write every week.
• 13:22
  Speaker 1: Is there been ever like a wild suggestion any of
• 13:25
  Speaker 1: like anything?
• 13:26
  Speaker 2: Was just uh, There's just sometimes there's things I can't
• 13:30
  Speaker 2: do only because I am by myself. They'll like, don't
• 13:34
  Speaker 2: They'll want certain types of pizzas or something, and I
• 13:36
  Speaker 2: can't really do pizza for like individual I can't do
• 13:39
  Speaker 2: twenty five individual pizzas. It's just too hard. And so
• 13:44
  Speaker 2: so there's there's certain things that I that are just
• 13:46
  Speaker 2: a little beyond beyond my byreach. But as a chef,
• 13:49
  Speaker 2: I understand that, and so I just don't put it
• 13:51
  Speaker 2: on the menu. I know what my capabilities are, and
• 13:54
  Speaker 2: I try to I try to stretch those limits a
• 13:57
  Speaker 2: little bit sometimes, but I I definitely never get myself
• 14:02
  Speaker 2: in deep water to where where you know, because they
• 14:04
  Speaker 2: have to they eat, they sign up to eat at
• 14:06
  Speaker 2: a certain time five or five fifteen or five point thirty.
• 14:09
  Speaker 2: And I know a lot of them have classes. So
• 14:11
  Speaker 2: I don't want to. I don't want to be so
• 14:13
  Speaker 2: behind that they're you know, they have to leave and
• 14:16
  Speaker 2: don't get food because they have to go to class,
• 14:18
  Speaker 2: or they're going to be late to class because I'm behind.
• 14:20
  Speaker 2: So I again, it's just that balance of like, you know,
• 14:24
  Speaker 2: not overstepping my balance and knowing knowing what my limitations are.
• 14:42
  Speaker 1: Have you had, you know, reformed relationships with some of
• 14:45
  Speaker 1: these girls a dad or a brother. Are there something
• 14:48
  Speaker 1: that you keep in touch with it are no longer
• 14:50
  Speaker 1: living in the house.
• 14:51
  Speaker 2: Well, I don't keep in touch with any of them,
• 14:53
  Speaker 2: but I have run into some of them locally, and
• 14:57
  Speaker 2: it's always like, hey, how you doing. You know, long
• 15:00
  Speaker 2: time no see And it's just like it's really great
• 15:03
  Speaker 2: to see them because I do I do friends form
• 15:06
  Speaker 2: friendships with them. It's it's kind of like like your
• 15:09
  Speaker 2: work family, Like they just live in the house. I'm
• 15:12
  Speaker 2: just the chef. But to me, these are the girls
• 15:14
  Speaker 2: I see every single day when I go to work,
• 15:16
  Speaker 2: So they're like my work family. And I talk to
• 15:19
  Speaker 2: them and I, you know, I quick, Hey, how you doing.
• 15:22
  Speaker 2: Oh I'm a little stressed. I got a test today.
• 15:25
  Speaker 2: Oh what class are you in? And we just have
• 15:27
  Speaker 2: little conversations and and so I I learn about them,
• 15:30
  Speaker 2: where they're from, when where they're going home for the
• 15:33
  Speaker 2: holidays and uh so, so it is nice to uh
• 15:36
  Speaker 2: to form these friendships with them, But yeah, I don't.
• 15:38
  Speaker 2: I don't really keep in touch with any of them.
• 15:41
  Speaker 2: But it's always great to see them outside of the house.
• 15:43
  Speaker 2: Even if I'm just at the grocery store on a
• 15:45
  Speaker 2: Saturday and I run into a couple of them. You know,
• 15:48
  Speaker 2: it's it's it's not awkward, it's it's very friendly and warm.
• 15:53
  Speaker 2: It's a it's just a warm how you doing, And
• 15:56
  Speaker 2: it's really nice.
• 15:57
  Speaker 1: It's awesome. These girls, These are very lucky girls. I
• 15:59
  Speaker 1: hope they know how lucky they are.
• 16:01
  Speaker 2: People say that I always feel like I'm the lucky one.
• 16:04
  Speaker 2: You know, it's it's it's the best job in the world.
• 16:07
  Speaker 2: It really is. Wow.
• 16:09
  Speaker 1: I I love hearing that. I haven't heard anyone say
• 16:11
  Speaker 1: that in a very long time.
• 16:13
  Speaker 2: Yeah, it's a I'm blessed. I am.
• 16:16
  Speaker 1: I want to follow you now on TikTok. Where do
• 16:18
  Speaker 1: we find you?
• 16:19
  Speaker 2: Old school Chemo across the board TikTok, YouTube, Instagram, old
• 16:23
  Speaker 2: school it's old old DS cool, c O L Kemo.
• 16:28
  Speaker 2: I always say that because old.
• 16:30
  Speaker 1: Cool, old is cool. And what about keV Mo?
• 16:35
  Speaker 2: So Kemo's just what my friends always used to call
• 16:37
  Speaker 2: me when I was when I was like starting in
• 16:39
  Speaker 2: high school, they always called me Kevmo instead of Kevin Kevin.
• 16:43
  Speaker 2: So it became old old school Chemo, all right, And
• 16:47
  Speaker 2: it just it just kind of stuck. And I wasn't
• 16:49
  Speaker 2: even sure when I had to pick a user name.
• 16:51
  Speaker 2: It's just when I threw out there and then my
• 16:54
  Speaker 2: accounts kind of blew up.
• 16:56
  Speaker 1: I mean they really have, Like, am I right? Do
• 16:58
  Speaker 1: you have like five million followers something?
• 17:00
  Speaker 2: I do? On on I have like eight On TikTok,
• 17:04
  Speaker 2: I have like five and a half million followers. I
• 17:06
  Speaker 2: have about eight million followers across the board total, and
• 17:09
  Speaker 2: it's just been.
• 17:10
  Speaker 1: A eight million followers. I mean, what do you think
• 17:14
  Speaker 1: that is?
• 17:14
  Speaker 2: What?
• 17:14
  Speaker 1: I mean? Yes, I think people want to see what
• 17:16
  Speaker 1: goes on I guess in a sorority house, but can't
• 17:18
  Speaker 1: be it. I mean, is it what you're cooking? Is
• 17:20
  Speaker 1: it your personality that people just find very charming and calming?
• 17:25
  Speaker 1: What is it that is drawing all of these people
• 17:27
  Speaker 1: to you?
• 17:28
  Speaker 2: I think I think a lot of it. People tell
• 17:31
  Speaker 2: me it's my voice. They say they could listen to me,
• 17:35
  Speaker 2: you know, read the phone book. I always used to
• 17:38
  Speaker 2: try to sing when I was younger, and I was
• 17:41
  Speaker 2: terrible at singing because I can't carry a tune. But
• 17:44
  Speaker 2: I guess just speaking, I never you know, I just
• 17:47
  Speaker 2: assumed even speaking it was because I had a bad voice.
• 17:50
  Speaker 2: But when I started doing my videos, they say, I
• 17:52
  Speaker 2: love your voice. I love your voice. And I always, like,
• 17:55
  Speaker 2: was told you're a terrible singer. You're a terrible singer.
• 17:57
  Speaker 2: So it's like it was really hard for me to
• 17:59
  Speaker 2: to make make that connection of like it's okay to
• 18:03
  Speaker 2: be a bad thing of but maybe I do have
• 18:05
  Speaker 2: a good speaking voice. Yes, so that's what people tell me.
• 18:08
  Speaker 2: Maybe that's part of it. I really do put a
• 18:10
  Speaker 2: lot of it on the fact that people are curious
• 18:13
  Speaker 2: what goes on in the sorority house, and they don't
• 18:15
  Speaker 2: see anything that goes on in the house. They see
• 18:16
  Speaker 2: the kitchen and that's all. I don't show any parts
• 18:18
  Speaker 2: of the house. Come on, no, I try to keep
• 18:21
  Speaker 2: them out of the videos as much as I can.
• 18:23
  Speaker 2: You might just catch the back of one of them
• 18:26
  Speaker 2: their head as they walk by, like in the background,
• 18:28
  Speaker 2: But I try to try to keep their privacy to themselves,
• 18:32
  Speaker 2: try to make it about them, but more about me
• 18:34
  Speaker 2: and the food I'm serving.
• 18:36
  Speaker 1: I feel like you would be watching watching would be
• 18:39
  Speaker 1: like watching what is the guy's name, Bob Green, the painter,
• 18:42
  Speaker 1: Bob Roster, Bob Rost. Yes, I feel like it would
• 18:45
  Speaker 1: be like that a little bit.
• 18:47
  Speaker 2: People have compared me to him as the Bob Ross
• 18:50
  Speaker 2: of cooking, so I do too, And I don't mind that.
• 18:54
  Speaker 2: You know, he had a he had a very cool.
• 18:56
  Speaker 1: Vibe, spromizing way about him.
• 18:58
  Speaker 2: Yeah, and I and I do the same thing with
• 19:00
  Speaker 2: you know, a little bit of salt here and just
• 19:02
  Speaker 2: a little bit of garlic over there and whatever. So
• 19:05
  Speaker 2: it's it's I suppose I.
• 19:07
  Speaker 1: Love that, very grateful that you can't talk to us.
• 19:11
  Speaker 2: Yeah, me too, this is this is cool. I love
• 19:13
  Speaker 2: sharing my story. I love telling everybody about it, just
• 19:16
  Speaker 2: because it is. I think it's a unique situation. And
• 19:19
  Speaker 2: it's a like before I before the pandemic, and actually
• 19:23
  Speaker 2: before I got the phone call about coming in and
• 19:27
  Speaker 2: interviewing for the job, I never knew a job like
• 19:29
  Speaker 2: this existed. I don't know what I thought, what I
• 19:32
  Speaker 2: thought they did. I didn't know that sorority houses and
• 19:35
  Speaker 2: the fraternities as well have chefs. And I didn't realize
• 19:39
  Speaker 2: this I did.
• 19:40
  Speaker 1: I mean, I lived in one, but I wouldn't. I
• 19:42
  Speaker 1: just I don't know. I didn't really register, you know,
• 19:46
  Speaker 1: like who was cooking.
• 19:47
  Speaker 2: Yeah, up at the campus, there's different food outlets, and
• 19:50
  Speaker 2: I know there's chefs there, and I maybe just assume
• 19:53
  Speaker 2: that's where all the food came from. I didn't think
• 19:56
  Speaker 2: of it, being like the house I work in is
• 19:59
  Speaker 2: not regulated by by the city. It's it's not a restaurant.
• 20:04
  Speaker 2: It's a private it's a private home. So essentially I'm
• 20:07
  Speaker 2: a private chef just working at this home, cooking for
• 20:10
  Speaker 2: these girls. And it's just it's just really really neat.
• 20:13
  Speaker 1: It's uh, I remember we had a couple of I
• 20:16
  Speaker 1: thought of them as cooks more than chefs. I don't
• 20:18
  Speaker 1: remember them being as invested and with as much experience.
• 20:24
  Speaker 1: I think these girls, again, are very lucky.
• 20:27
  Speaker 2: Yeah, it's it's funny because I've I've cooked in I
• 20:30
  Speaker 2: live in Reno, and I've cooked in this town as
• 20:32
  Speaker 2: a chef for thirty years. And I've met a lot
• 20:35
  Speaker 2: of chefs, and I have a lot of really close
• 20:37
  Speaker 2: friends that have been in the industry for so long,
• 20:39
  Speaker 2: and they all tell me, Man, how did you get
• 20:42
  Speaker 2: that job? Like that's a dream job And I never
• 20:45
  Speaker 2: really thought about it. But a lot of my chefs,
• 20:48
  Speaker 2: who are very high up, working in the casinos, working
• 20:51
  Speaker 2: in you know, very successful restaurants, they want to leave
• 20:54
  Speaker 2: those jobs and like get themselves a sorority house job
• 20:57
  Speaker 2: or a fret house job. You know, they want to
• 21:00
  Speaker 2: they want to take it easy on the weekends, they
• 21:02
  Speaker 2: want to take the summers off, and they want to
• 21:04
  Speaker 2: they want to get out of that. It's a grind
• 21:07
  Speaker 2: working in the industry. It's a tough shot to be
• 21:10
  Speaker 2: and you know, as for cooks, dishwashers, servers, the whole industry,
• 21:14
  Speaker 2: it's a it's a hard business. To be in. So
• 21:17
  Speaker 2: I feel like I got lucky and I can still
• 21:18
  Speaker 2: cook and I can still share my passion, but I
• 21:21
  Speaker 2: don't have to deal with the whole restaurant industry anymore.
• 21:24
  Speaker 2: So it makes me feel good. It's not it's it's
• 21:28
  Speaker 2: my heart goes out to everybody still doing it. It's
• 21:30
  Speaker 2: a tough business and it's like where I spent my career.
• 21:33
  Speaker 2: So I I love all the people in it, and
• 21:35
  Speaker 2: I really try to treat them all well and take
• 21:38
  Speaker 2: care of them. But on the other hand, I'm like, oh,
• 21:41
  Speaker 2: look at me now. You know. It's like you guys
• 21:44
  Speaker 2: might be a.
• 21:47
  Speaker 1: Yeah, I started something here, you're starting. Who knows there's
• 21:51
  Speaker 1: going to be a new wave of Greek house chefs.
• 21:55
  Speaker 2: It's so cool, I think. So I think people are
• 21:57
  Speaker 2: seeing that it's a it's a pretty cool gig, and
• 22:00
  Speaker 2: I just, you know, I was a little I was
• 22:02
  Speaker 2: a little curious when I took the job, how other
• 22:05
  Speaker 2: people were gonna look at me as a chef, you know,
• 22:09
  Speaker 2: working in a sorority house. And it didn't. It didn't.
• 22:14
  Speaker 2: Not that I have a great reputation, but it didn't
• 22:16
  Speaker 2: take my reputation at all. They all just absolutely followers.
• 22:19
  Speaker 1: I'm feeling like people like looking at you, so I
• 22:23
  Speaker 1: think I suppose all right, keV Moo, well, thank you
• 22:27
  Speaker 1: so much for joining us. Absolutely really cool, so interesting.
• 22:32
  Speaker 2: We appreciate