Latest / Chef's PSA Podcast / The Mental Blocks Ep 26

Transcript

The Mental Blocks Ep 26 · Chef's PSA Podcast

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Hello chefs. You're listening to chefs
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because a podcast I'm your host Entre natera.
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On today's episode, we're going to talk about getting past
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mental blocks, so stay tuned. So first, let's start with a
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simple update from last week, and I'm not going to take too
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much time on the update, because I really don't have a lot to
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talk about culinary leadership. Fundamentals, audiobook delayed.
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So Audible for some reason, says, 10 days.
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I did it 10 days ago that's still not ready.
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So, I'm not sure if they're behind due to Christmas or
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whatever the holidays. But nonetheless, I'm hoping by
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next week, the book is out. It should have been out last
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week. Anyway, audibles taking a long
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time. The book is done.
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Aw, The book is done. So it'll it'll be released
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shortly. If you missed last week's
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episode, I finalized the video course of culinary leadership
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fundamentals. It's about, you know, about an
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hour and 15 minutes or so, and it's just, it's basically the
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things that are in The Culinary leadership fundamentals.
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Book, turned into video. For those of you that are video
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Learners, you could buy it or you could rent it.
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So you know, if you don't if you don't feel like buying and
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having it forever you can rent it.
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I think for $8 link is in my bio on all my social media
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platforms. So, Anyway, those are the
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updates today's episode. So I put up a poll last week and
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asked the question. What do you what do you want me
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to talk about? You want to do, Q&A, you want to
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culinary competitions, where you want to talk about, mental,
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overcoming, mental obstacles. So, overcoming mental obstacles,
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one. You know, by quite a large
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margin and I do get a lot of DMS and requests to speak on mental
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well-being, mental Wellness obstacles.
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And I should say this, right? I am a little bit reluctant to
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speak on the subject because, you know, obviously I'm not a,
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I'm not a trained, clinical therapist, I shouldn't be giving
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out advice and I'm not going to today.
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The only thing I'm going to do today is I'm going to tell you
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what works for me, right? I can't tell you what to do for
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you. I don't even think legally, I
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could tell you what to do for you.
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But what I can tell you is, I could tell you what I do.
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And I can tell you the things that I've done to overcome He
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mental roadblocks that I've encountered and really today,
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we're going to dive into three different things.
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We're going to talk about you know confidence and sometimes
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when you're in areas of low confidence, how you could
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overcome it, we're going to talk about building a foundation of
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getting strong, mental habits. And, and then the third thing,
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we're going to talk about is creative block as a chef.
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So we're going to talk about all those three things that I'm
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going to throw in. Maybe you know, a couple of
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anecdotes and stories but I will say this so people that don't
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know me. In real life, I'll tell you
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something personal about me that you probably don't know is I
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have, you know, a very hyperactive mind.
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It's it's what has allowed me to create a podcast, right?
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Three books. Great.
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A video course, start a business without any training, how to do
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any of that, right? I'm trained as a chef and all
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these other things. I'm a I'm doing by myself and
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the reason I'm able to do it is because my mind is typically
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running yo thousand miles per hour.
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So I share that. With you is because I have a
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three-hour morning routine and my 3 our morning routine is all
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about compounding. Good habits and really tuning my
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brain and so that I could get better.
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So my whole life's purpose is just to get better and better
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every day and every way like if I don't know, something I want
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to learn it and I want to get good at it.
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I have an insatiable thirst for knowledge and I read on average,
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probably about a book a week, so for people that don't know me.
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I probably go through. I think I added this up to the
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day. I think I've read like 163 books
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and the last, the last two to three years.
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Anyway, in three years, I've read 162 books.
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Now, I don't know anyone that reads more than me and for those
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of you that are listening, if you do read more than me, I'd
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love to talk books with you. I read so many books that
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sometimes I forget what I've read and the majority of the
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books that I do read are not culinary related.
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So I give you for example, like Day.
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I received a gift. It's Christmas actually.
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So if you're listening to this on Christmas, Merry Christmas
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book that I received was it's a, it's a book that includes five
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books. So, you know, Art of War
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daodejing Confucius analects, so I like to read books on
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philosophy strategy. I love, I love like Miyamoto
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Musashi's book of five rings anyway, these are these are
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things that I read. So I don't typically read
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cookbooks but I do. Like I do like books that just
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kind of changed the way I think and challenged me to think
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differently and so there's something called the
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dunning-kruger effect and you may be familiar with it and
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basically what it means is that the more you learn, the more you
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realize you don't know. And I find that to be very true
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in life and also as a chef the more you learn as a chef the
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more you realize all the things that you don't know.
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But when you don't know a lot, you do think, you know, more
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than you you should like you're overconfident at the beginning
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thinking, you know, more than you do.
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And then as you start to learn, you realize, you don't know
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anything. And then kind of in the end, you
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realize you didn't really need to do anything.
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You just need to be good at who you are.
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So anyway, neither here nor there.
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Let's move forward and dive right into the subject.
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So the first thing I want to talk about is kind of already on
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the subject is building a strong foundation.
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And the way I do it is I like to build a strong foundation on
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compounding good habits. Now, what I mean by that is I'll
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tell you what I do. So, every day, I play a game of
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chess every day. I read, you know, x amount of
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pages in a book. Every day I do, Some type of
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mindfulness. Practice every day.
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I eat the same thing which is a healthy meal.
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So, I have all these habits that I've Incorporated in my life
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throughout the course of time. And what happens when you
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incorporate a good habit, is you start to push out a bad habit.
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So if you incorporate I'll give you an example.
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If the Habit that you're trying to incorporate as you're going
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to drink a glass of water every day and so you put a glass of
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water by your bed. First thing in the morning.
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You wake up, you drink it. That's going to be a Good habit.
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You might be replacing that with a bad habit of, maybe drinking
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something that you shouldn't drink or baby, you're staying
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hydrated. So, anyway, adding little habits
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little by little throughout the course of time will start to
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compound. And what you'll start to notice
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is the amount of good habits that you have will start to
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diminish, the amount of bad habits.
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Now, what makes that extremely difficult is that there's always
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a little bit of reluctancy to begin.
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Good habits. It's difficult.
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So, there's something called cognitive dissonance and maybe
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you know what that is, maybe you don't.
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But I'll explain it to you in a way that that I liked it
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explained to me when I first heard of it and that is that
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your brain and your body have to be in sync.
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So one thing has to override the other, so I'll give you an
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example. If you say, I'm going to go work
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out today, and you don't go work out.
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Or if you say today, I'm going to start my diet and you don't
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start your diet. What ends up happening is your
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mind starts to rewire and say, okay?
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Every time they say, they're going to do something, they
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don't. Okay, got it.
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So whenever they say that don't do it, so your mind won't give
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you the energy to do it. So I thought It was an
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interesting way to look at it. And so, one of my mentors
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explained to me the way to correct, that would be to
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instead of saying these big things that you're not going to
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do, is just say, I'm going to put on my shoes today and then
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put on your shoes. And then say, okay, now I'm
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going to open the door and then you open the door and I'm going
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to brush my teeth, and then you go brush your teeth.
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So that way your mind starts to retrain itself to say, anytime
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you say, you're going to do something, you actually do it.
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So, this is what I started doing to myself, to start building on
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those things. And I'll tell you throughout the
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course of time. Time as I've learned to say,
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okay, I'm going to do this and then you do it and then I say
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I'm gonna do this and I'm gonna do that you start with very
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little things. But what you start to notice is
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that your mind will start to push you to bigger things.
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So if you say for example, okay, I'm going to do one push-up
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today and then tomorrow, you say you're going to do two.
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And then after a while your body says okay every time you're
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going to do that you actually do it then you say I'm going to do
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500 and it's like oh shit. This is this is a real
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challenge. Is your body going to give you
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the energy and what I've noticed is in my case it does.
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So if I said Today I'm going to do 250 push-ups, which I'm not,
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but if I said I was going to do that, I would somehow find a way
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to do it, right? Your mind starts to give you the
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strength to overcome this. Now, all of this ties into
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building good habits. And what does this have to do
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with the kitchen? Well, because all these good
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habits tie into the kitchen, a better version of you is a
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better version of you in all things that you do in life.
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So, a healthier you as a healthier, you and the kitchen a
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healthier you as a healthier? You at home, right?
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A healthier you as a happier. You so all these things start to
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build and compound and all the other areas of your life.
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Like I said, I would start adding little habits day after
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day, after day, after day, and before, you know it like in my
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case, I have a three-hour morning routine that includes
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everything from Reading to playing puzzles, and brain
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games, and playing several games of Chess.
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I love chest. If, you know me, these are all
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little things that make you better weather, whatever it is.
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Now, if you could, if you could take that same idea and apply it
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to the kitchen, right? It's like every day you're going
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to do this every day. I'm going to set up my station a
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certain way. Right.
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A lot of these foundations that you build on can also be applied
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to something called decision fatigue and this is something
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that I talk about in my book culinary leadership fundamentals
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is that if you can have the majority of your good habits on
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autopilot and allows you to save that important decision-making,
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energy on the things that really require your mental focus and
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attention. So I'll give you an example in
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my kitchen. I would say cutting boards are
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set up this way. Towels are folded right here.
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Utensil beIN goes right here. REM kit goes their knives go
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here. And so you didn't have to think
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about all those things in the kitchen because everything was
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always on autopilot. So, it's repetition.
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So, the only thing you really had to think about was the food
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that's in front of you like making.
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Whatever is in front of you, perfect and delicious and
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beautiful. So if you don't have to think
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about all these other things like, oh shit, where do I put my
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knife? How do I fold my towels?
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What color socks do I wear? Today have as many of your
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decisions on autopilot so you could save your decision-making
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ability in your mental focus on the things that you're doing.
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And this is This is something that has helped me tremendously
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as having so many things just kind of on the automatic setting
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though. That's what I've done, to build
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a foundation, and apply it to life, and also apply it to the
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kitchen. So anyway, let's move on the
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next thing. I want to touch on is confidence
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and I'll tell you that, you know, when I was a young cook, I
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was I was not very, I was not very confident in the kitchen,
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you know, I was 17, 18 years old, most The chefs around me
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were men with many years of experience and, you know, back
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then. So you know, 27 years ago, when
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I first started cooking kitchens were much rougher and so you
11:20
could only imagine what it was like for a 17 year old kid to be
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around beer Brown chefs and that arrows, it was a difficult time
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for me and I didn't have a lot of confidence in what I was
11:30
doing and so little by little I started to figure out.
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How can I get confidence in something that I used to say?
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For me, this is this is that mental trick that I taught.
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Self is I would say to myself often on the other side of fear
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is greatness and this is like a mantra that I would repeat in my
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head. Anytime I would get to something
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that I was afraid of whether it was learning a new skill in the
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kitchen or maybe doing something that I didn't want to do like,
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talking to a guest. I used to be very shy.
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I don't like talking to people and say, on the other side of
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fear his greatness and that would push me to do all the
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things that I was uncomfortable doing.
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And what I started to realize is that whenever I would do that,
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there really was a breakthrough to move forward.
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Right there was greater things on the other side, one side, get
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past these things that I was afraid of doing.
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So a lot of times these chefs were afraid of looking stupid.
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It's what's called like a spotlight effect.
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Like you think there's this big Spotlight on you and your
12:26
mistakes are over Amplified and everyone sees them, but it's not
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the case. A lot of people really are not
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that many people are really paying attention to you as much
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as you think. But this Spotlight effect
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prevents you from doing things because you might Be afraid to
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lose. What I would do is I would, I
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would throw myself in situations where I probably would lose and
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I would probably fail. And I would do that to push
12:49
myself and encourage myself to get better and get over the
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fear. So, what I like to call fear
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inoculation, I would just push myself a little bit further and
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a little bit further and a little bit further, and that's
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really what made me better. And I've said this before, like,
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if you play video games, it's like the game is more
13:08
satisfying. Sighing, when you beat it on
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hard mode, then it is on easy mode.
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So I would always ratchet things up little by little like a
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sliding scale. Like, okay, how can we make it a
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little bit harder? If I'm dicing tomatoes, and I
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finish case of tomatoes and 30 minutes, can I finish it in 25?
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But quality and time was always a metric.
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So I was not only improving trying to improve my skills in
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quality but also in time. So I would also challenge
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people, you know, you still have my culinary decathlon and
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kitchens that I would run into, you know, be a list of skills.
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And I was always up for a challenge, so a cook come up, to
13:43
me and say, okay, I'm going to erase you and cleaning
13:45
pineapples and I say sure or Butcher and a salmon or whatever
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the case may be, who could butcher it fast and who could
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most properly, and whoever did the best would win.
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And, you know, their name would go on the board.
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And some, you know, I didn't win all of them obviously, and I
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didn't mind losing and I did that because one it was good for
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the person that was beating me, you know, they built a
14:02
conference in confidence up, but to it helped me eliminate that
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fear of failure and getting over the fear.
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Fear of failure is really what? Holds a lot of people back.
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You can't be afraid to to lose because losing prevents you from
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playing the game. And if you're not playing the
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game, you're never going to win. So, being able to play the game,
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at least you have a chance at winning right.
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Little by little start pushing yourself, you know, like I said,
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fear, not chelation. I'll tell you all the story and
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not many people know this, but I was in the United States memory
14:33
championships, couple of years back put on by MIT and they
14:38
reached out to me. They said, you want to do this
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and it's because I do these these brain games and have a
14:44
relatively high score. So they reached out to me and
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said, you know, based on your scores, you qualify as a
14:49
candidate to be in the MIT us memory or maybe it was the world
14:55
memory championships. Oddly enough, I can't remember
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ironic. But anyway, I got in there was
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200 competitors and I was like, yeah, I'll do it.
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I mean, I don't know anyone that's been in the memory
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championships so I did it and out of 200 competitors that came
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in 8th, which Which I thought was funny is like I'd ever done
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it. I didn't even really trained for
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it but I placed 8th because I was unafraid of competing and
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the reason I share that is because it's a stupid story.
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It has nothing to do with cooking but it just goes to show
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you that you know, if you have the confidence to do something
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and you're not afraid of of failure that there's some great
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life experiences and there's some great things that can be
15:34
had once you get past any fears and limitations that you've put
15:38
on yourself. And I got to say it all The
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fears and everything. That's preventing you, as you
15:43
write all your limitations are self-induced, the more you start
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to get past them, the more, you'll start to get past these,
15:50
these mental obstacles. So, anyway, I'm going to take a
15:54
quick moment and share a story with you.
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Also, this is something that a friend of mine had told me.
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It was a story and I thought it was very valuable.
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So I'm going to change the story up a little bit to make it more.
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Applicable to our industry and you some current example.
16:14
So if you're familiar with like the Marvel Cinematic Universe or
16:19
DC, DC movies, right now superhero.
16:21
Movies like they have this Multiverse where where there's a
16:25
different version of a person in every single universe and
16:28
there's an infinite amount of universes out there.
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Now, if you could, if you could just bear with me for a moment,
16:34
if you could imagine that it one of these universes, there's Apex
16:40
version of you in that Universe. There is the best version of you
16:44
in that Universe. This person is extremely
16:47
successful. They're the most successful.
16:50
You could be him. They're rich.
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They're worshiped, their have a lot of money or whatever.
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Whatever, you deem successful. You know, maybe that's what I
16:58
deem successful, but whatever it is that you deem successful.
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Maybe they're the best chef in the world and they have the
17:02
number one restaurant or they have a restaurant Empire.
17:05
Whatever there is a version of you.
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In this alternate universe that always makes the right
17:10
decisions. Always does their best works out
17:13
every single day. Only eats healthy, right?
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This person, this Apex version of you exists in an alternate
17:20
universe. Now whenever you're faced with
17:23
difficulty, You have to stop and ask yourself, what would the
17:27
Apex version of you do in this situation, right?
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When you're afraid, I'm too afraid to enter this
17:35
competition, because I might lose.
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What would the Apex version of you say, when you say, I'm not
17:40
good enough to work in that restaurant?
17:43
What would the Apex version of you say to you?
17:45
When you say, I'm not good enough for this position?
17:48
What would that person say to you right when that person says
17:53
I'm too tired to go to the gym, I'm too tired to eat, healthy
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food, whatever the case may be, what would that Apex version of
17:59
you? And this other Universe, say, to
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you, when you have those situations arise, what would
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they say, right? And normally, they're going to
18:06
say, don't make excuses, just do it, right?
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The reality is that's what the best version of you.
18:11
That exists is going to say they're going to tell you be
18:13
unafraid and do it. And when you start to realize
18:16
that the only thing that's holding you back is you, then
18:19
you start to be unafraid and get past these things, that may be
18:22
holding. You back.
18:23
So confidence is a big thing that holds people back.
18:25
This is a mental block that we have and, you know, kind of on
18:30
the last subject I want to talk about is creative block and I
18:37
and one of the podcast previously that I recorded
18:40
called techniques versus creativity.
18:43
I go through a creative exercise on how I would come up with a
18:46
menu and things that I would do. So I I'll share it with you
18:50
again and I'll try and make it brief, but I set up different.
18:52
Anchors. So what an anchor is it's
18:54
basically a reminder of the moment, right?
18:56
So when you hear a song and it takes you back to a certain
18:59
place and time where you smell something and it takes you back
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to a certain place and time or taste etcetera, those are called
19:04
anchors. So, what I want to do, when I
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get need to get into a creative mindset, is I put as many of
19:08
those creative anchors around me.
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So in my case, I'm listening to classical music, I'm drinking a
19:13
cup of green tea, I might be chewing some mint gum and then I
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smell these things called boom, boom sticks.
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And they're like, they look like lip gloss and they smell like
19:23
Peppermint or whatever. So all those things are going.
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I'm going to silent room and I'm either writing or I'm typing out
19:29
items that I want on my menu. And I know when all those things
19:32
are happening it's like it anchors me to put me in that,
19:34
creative mind frame, right? So that's one thing, I do.
19:36
Another creative exercise that I do to get past mental block.
19:39
And I shared a video on this on, on Chefs, PSA.
19:42
Instagram feed, is that I will sometimes, let's say, I need to
19:48
change a menu and I'm kind of stuck with coming up with menu
19:50
ideas, I'll start every day, just like Okay, let me come up
19:53
with 10 menu ideas today and then tomorrow 10:00 and I'll do
19:56
that for 30 days. And at the end of the 30 days,
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I'll have a journal of 300 menu ideas, right?
20:02
But I could pull from whenever. Now, what you'll notice when you
20:04
do something like this, is that maybe the first couple of days,
20:10
it's easy, or maybe the first couple of days is harsh.
20:12
But, but anyway, by case, the first couple of days are easy,
20:16
and then it gets extremely difficult once you get past all
20:20
the low-hanging fruit, like all the easy You're there and then
20:23
once you get past that then it becomes easy again.
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And that's when the true creativity comes in.
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Now you could do this with a group, let's say you have five
20:32
chefs working on your team, you could assign everyone ten
20:34
dishes, and then when they all come back together, you'll have
20:36
50. So you can see how this works to
20:39
amplify your creativity. So I highly recommend you do
20:43
that, and then one last creative exercise that I do for myself
20:48
when I'm writing menus, when I have writer's block, or creative
20:52
block, What it would be like when you're in a kitchen and
20:55
you're in a chef, sometimes you have limitations placed on you
20:58
that are very real. By the way, these aren't
20:59
imaginary limitations, they're very real.
21:01
Like, the stove doesn't work or the guard monge cook, doesn't
21:04
have any experience, they there. It's very difficult for them to
21:08
get food out or whatever the case may be.
21:09
So you when you write a menu you say oh I can't do that.
21:13
I can't put that on the menu. I can my oven doesn't work.
21:15
Anyway. You have all these excuses of
21:17
all the things that you can't put on the menu and it stifles
21:20
your creativity. So something that I've done And
21:23
when I caught myself doing that, as I put myself in a frame of
21:26
mind, I said, okay, imagine that you're in the best designed
21:30
kitchen with all the equipment, and everything works, with an
21:33
infinite amount of money and infinite amount of ingredients
21:36
and resources and the best cooks in the in the kitchen and you're
21:39
never short staffed. Now, you need to write a menu
21:41
that impresses based on whatever parameters you've given
21:44
yourself, write it, right? And when you have no limitations
21:47
and money is No, Object and resources are no object and you
21:51
write that menu, okay? Good.
21:52
Now you've written that menu, then you could look at that menu
21:55
and say, okay, now pair it back a little bit based on your
21:58
limitations and what you'll end up with in my case, in most
22:01
cases you'll end up with a menu that is more creative and
22:06
pushing a little further than you would have when you
22:08
originally started. So again, that's another
22:11
creative exercise that I like, and that I use.
22:17
But anyway, wrapping it up. I know a lot of people have
22:21
asked me lately How do you, how do you deal with the stress and
22:26
the fatigue of the kitchen and difficult times?
22:31
And I will say that doing all these things, right?
22:33
So, so having confidence building a foundation of good
22:38
habits, all these things are going to help you with the other
22:42
things. Because when you have
22:43
confidence, you're able to go to your boss and say I need a raise
22:47
your able to go to your boss and say I need days off when you
22:50
have the confidence to speak up and like I I said you got to
22:53
build it. It's none of these things are
22:54
easy, right? All of their like, there's not a
22:56
Panacea that I could just say, do this and it fixes all your
22:58
problems. No, all everything that I said,
23:01
requires work and effort, but doing all these things, building
23:04
the confidence, having a strong Foundation of good habits that
23:07
you've put in place in your life, eating, right?
23:09
Having a mindfulness, practice spending quality time with loved
23:13
ones. Getting enough sleep.
23:14
Like, they're all the things that all the cliche answers that
23:17
people tell you, right? That's, that's really it, like
23:21
it's quite easy, you know, What to do.
23:23
I'm not going to tell you anything that you don't know,
23:25
you know, the right thing to do. You just have to do it doing it
23:27
as a whole other thing, right? So when someone says, oh, you
23:30
know, I need to, I need to get healthy.
23:33
I don't know what to do was like, well, stop eating junk
23:34
food, right? Easier said than done, but you
23:37
could say little by little you could stop eating junk food like
23:40
let's just cut out soda. And then next week let's cut out
23:42
chips or whatever. The case may be to disconnect
23:45
from work, sometimes put your phone down.
23:47
Stop looking at social media, talk to your loved ones.
23:50
Check out, establish boundaries And all of these things combined
23:55
have helped me significantly. And now I can't sit here and say
23:59
that I'm an expert at it, like I said, this is, this is a reason
24:02
why I haven't really spoken on the subject too much because I
24:04
don't like speaking about things that I'm not as knowledgeable in
24:09
things that if it's a puzzle that I haven't solved, I don't
24:12
think I'm in a place of authority to speak about it,
24:14
right? So if I don't have an answer,
24:17
there's no point in me talking about I like to focus on Real
24:20
World Experience on things that I've actually done.
24:22
I could speak knowledgeable on, but if I, if I haven't solved
24:25
the issue, if I haven't figured out how to stop eating junk
24:28
food, I can't sit up here and tell you it's easy to start
24:31
doing this, right? It's like taking advice from a
24:34
poor person on how to get rich. The old expression is don't
24:36
take, don't take Financial advice from a poor person
24:39
because they can't explain that to you.
24:42
And so that I kind of apply by that that same philosophy is
24:45
like I can't be giving advice on things that I haven't figured
24:47
out or don't understand. So I hope you all understand
24:51
that. That sometimes there's a reason
24:52
why. I don't speak on certain
24:53
subjects is because I just am not knowledgeable enough to
24:56
speak on them. Now, hopefully, this, this
25:00
episode on mental blocks. It might, it might not help all
25:04
of you. Like I said, this, this one
25:05
might be a little bit far off from the typical chefs.
25:09
PS a podcast and it might not help all of you but hopefully
25:11
some of you got something from it.
25:13
And like I said, if I just help one person than it was worth it,
25:16
right? If one of you got better from
25:18
it, great then mission accomplished.
25:21
But anyway, If you like episodes in this style of me speaking on
25:25
subjects that are not so specific to the kitchen, please
25:28
let me know. And if you want to support the
25:30
show obviously the easiest thing you could do is subscribe and
25:33
leave. Five stars, always leave five
25:34
stars. If you haven't yet, stop what
25:35
you're doing? Leave five stars.
25:37
This five-star podcast, anything less than that.
25:38
Don't leave it. Put on someone else's go to Chef
25:42
cbsla.com. You could get the books culinary
25:44
leadership. Fundamentals line, cook survival
25:47
manual. How not to be the biggest city
25:48
in the kitchen online video courses there, too.
25:51
We have Go get it anyway. Thank you all, appreciate it.
25:55
See you next week, hit the porno music.