Latest / Chef's PSA Podcast / The Kitchen 48 Laws of Power Part 1

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The Kitchen 48 Laws of Power Part 1 · Chef's PSA Podcast

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Hello chefs, you're listening to chefs PS a podcast.
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I'm your host Entre, Tara on today's episode, this can be
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part one of the series on the 48 Laws of Power but as they apply
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to a kitchen, stay tuned. So, let's start with an update
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yesterday. I was on a panel put on by San
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Pellegrino talking at sxsw talking all things food Trends.
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So that was fun. Got to engage with the audience.
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Got to talk about the future with the future.
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Looks like a lot of things that I've already talked about on the
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podcast, but not everyone, listened to the podcast.
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How dare they, you should be listening to the podcast.
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That was fun. And if you haven't been to
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Austin during South by, it's a fun experience, you should, you
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should at least try to make it down.
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The restaurants are busy. There's a lot of chefs coming
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through. There's a lot of celebrities
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coming through, there's music everywhere.
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It's just a good time. So it was an honor to be on the
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panel yesterday and get to speak on food Trends and, you know,
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kind of direction that the food industry is going by, the way,
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when I was there, I was wearing my happy chef hat.
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And for those of you that have been following, I had to, and I
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didn't have to, I was told to I was insisted that I take down
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the happy chef hat for It was it was offensive.
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I don't know why it was offensive.
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Happy chef hat is gone but I don't give a fuck I wore to the
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I wore it to the talk and was happy with a stoic face.
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Anyway, Happy Chef had is gone but I replaced it.
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There's a new boss / chef hat and the face is smiling.
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So no one gets upset that it's a stoic face even though it says
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happy, so that you could go find that on Hsps a.com some other
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updates line. Cook, survival, manual.
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Audiobook. I know I've been talking about
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this for months. I feel like the book came out in
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December and I still don't have an audio book for it, but I've
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already listened to it. It sounds great that'll be
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published. Hopefully, you know, it usually
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takes about 10 days to get done. So, let's just say, within two
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weeks, it's out. All I have to do is upload the
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files, but anyway, it sounds good.
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I'm happy with it and then here's something else.
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I want to inform everyone of, I wrote the kitchen Art of War.
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And honestly it's the favorite. It's my favorite thing that I've
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written so far, I really like culinary leadership
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fundamentals. You know, I put a lot of passion
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into that but kitchen, Art of War is like Timeless.
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It's a book on strategy and it's very different and it's I think
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I enjoy that one so much because those are the type of books I
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like to read. So, I love philosophy.
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I love things that have multiple meanings and the meanings change
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over time. You know, you could read it
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today, if your line cook and then you could read it 10 years
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from now, when you're a chef and it's going to mean, something
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completely different. Those are the types of book.
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I like the things that require contemplation and thought
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anyway, where am I going with this?
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Where I'm going with this is people have been asking me to
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create a print copy and I've been reluctant to create a print
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copy for here's why a lot of the images in that book, I generated
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using Ai, and their high resolution, and I didn't want to
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create a book and then sell it on Amazon and then it's in black
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and white or, you know, the images don't come out good.
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So I was reluctant but Boy, I get a lot of DM saying turn this
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into a book. I really want to buy it, so I
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didn't want to let people down. So I've turned it into a book
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and it's going to be full color, it's going to be shiny, it's
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going to be, you know, size-wise it's going to be 6 by 9.
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So it's larger than the current books that I have culinary
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leadership, fundamentals and line, cook, survival manual.
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So it's going to be larger in size.
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It's going to be shiny glossy, full-color.
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I'm happy with how it looks right now, in Sample, but Let's
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say this book comes out this week, wait for me to announce on
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the podcast or on Instagram to go buy it because I actually
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have want to have a physical copy in my hand to make sure I
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like the quality and I won't have a physical copy until it's
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out. And then I have to buy one of
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them has to come to my house. So it's going to be available on
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print and then I will create the audiobook and the e-book will
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also be out but if you're going to get the e-book, get it on, on
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the gumroad link versus Amazon, I think the the PDF ebook on On
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gumroad, the quality on that is going to be much better than
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what you could get on Amazon. It's just, you have much more
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flexibility on gumroad to upload files than you do on Amazon,
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Amazon, kind of distorts them when you upload ebooks, for
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those of you that are interested.
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Anyway, kitchen Art of War, will be available on printed is going
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to be a little bit more expensive.
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So I'll tell you why it's going to be more expensive because it
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costs more to make a full-color. Shiny glossy larger book that it
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cost to make a paperback book with you.
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No, no pictures on it. So, It's going to be more
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expensive even though the there's fewer pages, but it's
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worth it, right? Like every Chef needs to
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understand kitchen strategy. And this is a skill that I think
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that you need to be thinking about all the time.
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Like what separated me in my career.
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Yes. I like to think I was a good
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cook and I like to think I was a good chef but really I was an
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excellent strategist. I was an excellent thinker and I
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always talk about this. If you want to be different you
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have to think differently, you have to think is the exception
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to the rule and I'm hoping that's why you all listen to the
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This podcast because I hope I'm occasionally giving you a
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different perspective on things to maybe think about things
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differently, kitchen Art of War. I definitely think it's my
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favorite book and I definitely think if you like that style you
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should check that book out. Anyway Art of War, one of my
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favorite books, Machiavelli love that book 48 Laws of Power.
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That's what we're talking about today.
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The 48 Laws of Power written by Robert Greene and he has a whole
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series of But I was first introduced to his writing style
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with the 48 Laws of Power. I think it's a fantastic book
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and I think everyone should read it.
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Its history lessons on how people have attained power.
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The rise to power is something to be studied because even
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though you're were not all taken over countries or or doing, you
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know, trying to trying to become dictators or presidents or
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politicians or Warlords or whatever the case may be in a
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kitchen. It's very analogous to that
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because when you're climbing up the Hierarchy of a kitchen and
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you're starting at cooking. You're working your way up to
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head. Chef kitchens are tough.
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And you have to understand, social dynamics, you have to
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understand psychology, you're dealing with multiple
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personalities. You're dealing with nice people,
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you're dealing with mean people. You're dealing with people that
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want to stab you in the back. Who's dealing with people that
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want to see you fired for no reason.
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You're dealing with people that want to sabotage.
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You you're dealing with people that are actually on your side.
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You're dealing with people that want to see you succeed and
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sometimes you're being held back for no reason at all.
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Sometimes we're talking about power grabs.
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You're trying to grab attention for your restaurant.
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So the 48 Laws of Power is a great book.
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I like that style of book. So anyway, we digress.
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We're talking about the 48 Laws of Power and what I did was,
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I've read the 48 Laws of Power, a couple of times.
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But I'm rereading it right now and I have the 48 laws in front
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of me. So I'm going to take each law
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and I'm going to filter It Through The Eyes of a chef and
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tell you how this could apply to you.
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So let's get started. By the way, I should probably
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mention I We'll get through all 48 today.
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I'm just going to try and at least get through 10.
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So this will be an ongoing series on the chefs.
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PS a podcast. Law.
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Number One, never outshine the master.
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This is something that I would explain to my Cooks Sous chefs
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chefs something that I had to learn myself.
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Is when you're coming up you want to do your job.
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Well but you always want to make sure that the credit is given to
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the person. That's the face.
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Now it's their responsibility to give you credit when you deserve
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the credit. So I'll give you an example.
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If you created a dish and that your Chef goes and puts it on
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the menu, and They get the credit for it and you go around
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and you tell everyone that's not the chefs dish.
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That's my dish right? This happens all the time.
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This happens in every restaurant.
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I mean, you think Gordon Ramsay is writing and coming up with
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all their recipes and every single one of his restaurants,
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know and I think people need to get over the fact that he's not
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the shut, that's creating all the dishes.
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There's someone else behind. He probably has a corporate Chef
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for Chefs of the individual restaurants are coming up with
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it, but this is how it works on all kitchens Gordon.
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Ramsay's the face, he did, you get The credit.
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He's the brand that's who they're putting up.
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They're not putting up. You know the cook that works at
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Gordon. Ramsay's restaurant in this one
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particular place who got it. Now if if they decide to do that
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on their social media internally, that's up to them.
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But the fact of the matter is if that said person, then went on
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social media or whatever the case may be, and said, I
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actually created that dish and stirred it up or wanted to
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outshine the king. I think that you're setting
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yourself up for some problems and that that's in all aspects
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of hierarchy of the kitchen. You don't Want to outshine the
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person above you. It's your responsibility to make
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them shine. Make them look good.
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That's how you're going to move up.
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This is, this is a power Dynamic of how things work in the real
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world. How things work in the kitchen?
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Kitchen, is no exception to the soap.
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We could argue that people should get credit.
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But I'm, I'm here to say that if we're talking, how this applies
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the 48 Laws of Power, how this applies to the kitchen Dynamic
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never outshine. The master is let the chef take
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the credit or the owner take credit or whoever it is that is,
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you know, quote-unquote the master of the area that you're
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working. Make sure that they get the
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credit if they want to give the credit then let them but to try
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and take the credit for them. I think you're setting yourself
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up to to fail. I The example and the 48 Laws of
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Power is someone outshines the king and then they end up
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getting beheaded or something like that.
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They end up getting killed. I don't remember how they get
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killed but they end up getting killed.
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So that's an extreme example. But these are this is how humans
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work jealousy as a real thing. So never outshine the master,
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moving on Lot number two, never put too much trust in your
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friends and learn how to use your enemies.
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You have to understand that when you're working in a kitchen, a
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lot of things get said, jokes get made.
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And then next thing, you know that person that you Something
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about finds out because you told so-and-so kitchens are very
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gossipy. It's like it's like high school
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or middle school. I don't know which ones more
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gossipy, but kitchens are the same way.
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You, you have to understand that that is happening.
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So you need to be extra cautious who your friends are and you
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know that old expression. You know, keep your friends
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close, keep your enemies closer. You need to understand that the
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only way you're ever going to be betrayed by someone that's close
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to you. And that's that's the truth
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people don't betray you. That don't know you.
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You. So knowing that, arm yourself
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with that knowledge and sometimes that betrayal comes
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from the cook that's working next to you.
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Sometimes it comes from your sous-chef, sometimes it comes
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from your executive chef. Yes, it's good to trust people,
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but in business sometimes, and in the real world, you have to
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understand that that betrayal is always very close to you law.
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Number 3, conceal your intentions.
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If I was to take this as two ways, if I took this from a
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management perspective, I would say before you make big moves,
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understand that sometimes when you make moves as a chef as a
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leader, You're going to create waves throughout the rest of the
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kitchen. So they might be in
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disagreement. You don't want those things to
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get out to the rest of the staff before you're completely thought
11:19
things through. Because sometimes you might
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change your mind and, you know, something seems like a good idea
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and you talk about it, that everyone knows it, but you
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actually change your mind. But now, everyone's afraid that
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this idea is going to come to fruition and there's gossip in
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the background so conceal your intentions, you know, have a
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close inner circle of people that you trust when you're
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sharing your ideas as a chef but also conceal your intentions
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when it comes to food. Food in the world of social
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media were too quick to put up food and show the world what
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we're doing. And it's difficult to get a
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Competitive Edge when everyone sees instantly what it is that
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you're doing as a chef. I talked about this when I was
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being interviewed at South by is that with social media, the
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trends start and end could be over within two weeks.
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So the second that you put up a dish, you have to understand
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that hundreds thousands, I don't know how many people are seeing
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that dish and it could be copied immediately.
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So if you have something Ng. An idea that you're working on,
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you might want to, you might want to hold back a little bit
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from sharing that information if it is something extremely unique
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that is going to be a differentiator for you, make
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sure you are concealing your intentions a little bit when it
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comes to the creative process of what you're doing.
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And then when you're okay with your idea being, it's a stolen
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because everyone gets mad when I say steel.
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But when copied replicated and maybe someone else gets more
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credit for what you're trying to do.
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Then you, then That's when you put it out, when you're okay
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with that. But don't put it out prior, make
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sure that you're ready to share it with the world.
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And you're also, okay, that the second that you do, share it
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with the world that it is open to be replicated by someone
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else. Law number, for always, say less
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than necessary. When I was a chef, we used to
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say, practice brevity. Now, you like the words of the
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jizya. Keep it brief son, half short,
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and twice, strong meaning say less with more, and in the
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kitchen, there's callbacks there's yes, chef, there's we
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chef, but I just used to say Chef, right?
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Will know from the tone if you mean yes or no, everything was
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just Chef when someone comes back to the past and they say
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some long story and say do so So did it like their steak?
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You know they're with their kid and the kids crying and they
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have this long story and then you just want to say so they
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want it cooked again. Yeah up Coke right?
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Learn how to communicate with fewer words and learn how to be
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more efficient with what you're saying.
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This is a skill I'm actually not that good at and I've learned
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through the podcast to shorten what I'm saying and I'm still
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working on it because I do tend to ramble.
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But learn to use fewer words and communicate more precise and
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concise Really in kitchen operations when you have a busy
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line and everything's humming, you just want to say I need this
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now. Boom done.
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Send it. Make sure that you're
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communicating clear concise and direct make it efficient.
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Make sure there's no ambiguity and what you're saying try and
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avoid the gray areas and just bake it direct people will
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respect you if you're able to tell them exactly what they need
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to do versus going along a long way to just kind of get to the
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point. Lot.
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Number 5, so much depends on reputation.
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It with your life, we're talking about chefs.
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It's a Small World Chef's know each other.
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If you're a cook in one kitchen and you want to go work
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somewhere else, they're picking up the phone and they're asking,
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do you know this person you want to make sure that you're doing
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the right thing in these kitchens because these chefs do
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know each other. So, did you put in proper
14:40
notice? Did you show up to work every
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day? Did you have the habit of
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calling off? Your reputation is going to
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proceed you? When you start going out into
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the industry, people call references people.
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DM people on social media and asked if once they know where
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you've worked, Your reputation is what you have and you need to
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do everything you can to protect it so that you can grow your own
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brand. So if you're a sous chef and
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you're becoming an executive chef, it's your retain
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reputation that you're going to live by same thing with your
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food, your food is also part of your reputation.
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It's the reputation of the food that you cook.
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So people, you know, your social media page is your reputation
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nowadays, right people. Look at that.
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And say what kind of food do they prepare?
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How skilled are? They everyone's everyone's
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watching, right? They might not.
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Tell you, they're watching, but they're all watching.
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How many times has one of your friends sent you a DM of
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someone's food and said, can you believe they make this right?
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It happens. I know it happens.
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People send me those GM's. I get those teams.
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Now, with chives, when people are cutting chives poorly, or
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they want to show me PSA being broken guard, your reputation
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people talk, more people need to take this serious because if you
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understood how important your reputation is, and people have
15:50
long memories, they're going to remember something you did 10
15:52
years ago, even though you've Engine you've grown up.
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They're going to say oh weren't you the guy that called off that
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one day that it was really busy? Say yeah, I was 18 and you know,
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I didn't know better but they're not going to remember that.
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They're going to remember you as the person that called off that
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one day that it was busy. So guard your reputation law,
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number 6, quart attention at all costs.
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When you think about today's world and we live in an
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attention economy, if you haven't heard that expression
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before, attention is today's currency.
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Now we all work in restaurant. So how can you leverage
16:22
attention for? What you're doing?
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That's having a presence on social media.
16:27
You look at some of the most successful people in today's
16:30
world. People that have become
16:31
billionaires, right? You look at mr.
16:33
Beast who I don't know how rich he is, but he's, he has mr.
16:36
Beast burger and has chocolate bars and Walmart.
16:39
These people are doing, exceptional jobs, the
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Kardashians, right? I could think of so many
16:43
influencers out there so many chefs that have surpassed what
16:47
their ceiling may have been if they just stayed in the kitchen
16:50
because they've understood social media and garnering.
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Attention your Rand is not just what you have in the kitchen,
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but your brand is also what you're putting out on social
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media and your brand is also the food, the photos that people
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take of your food that they're sharing on social media.
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So you want to make sure that you are doing everything, you
17:09
can to court your attention. Here's what here's a story.
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I went to dinner with 50 Cent, the rapper, and that was a name
17:16
drop. Anyway, I went to dinner with 50
17:19
Cent, the rapper, and he told me something that I thought was
17:22
brilliant. And I've noticed now that he
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does it. And what he said was, when he
17:27
takes pictures with people, he reposted because when he reposts
17:32
it, not only does he get them as super fans, but he also gets
17:36
their fans has super fans and he goes, you know, viral.
17:40
He's a master at gaining attention.
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If you watch 50 Cent, I thought you know, he's a he's a
17:46
marketing genius. You know, if you follow him on
17:48
social media, he knows how to be provocative.
17:50
And I'm not saying I agree with everything that he post but what
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I am saying is if You're watching him clearly from a
17:55
marketing perspective, he definitely knows what he's
17:57
doing. Now, as a chef, what are you
18:01
doing to get attention? Is that the food that you're
18:03
creating? Is it, it's more than just your
18:05
restaurant, but what are you doing in your restaurant?
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You have to be able to do that in a kitchen.
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Now, I've talked about this before is that when you're on
18:13
social media, you're scrolling and scrolling its food pictures,
18:15
get lost. But it's the chef that's showing
18:17
you the behind the scenes that you stop and watch what they're
18:19
doing, right? So anyway, take that for what
18:22
it's worth but as a chef Court attention at all costs, Law
18:28
number seven, get others to do the work for you.
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But always take the credit. It's a little rough to say,
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right, as I'm reading that one out loud like okay, how am I
18:35
going to justify this one? I think when you're the chef or
18:39
the you're the person in charge, obviously you're delegating your
18:42
test especially if you have a very large team.
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There's a lot of moving Parts in a kitchen especially larger
18:48
operations that all have to come together to make sure everything
18:51
was running smoothly. However, ultimately job you get
18:56
the blame right. if you're going to take the full responsibility
18:59
of the kitchen, you ultimately When things go good, do you get
19:05
the credit right? Like I was saying earlier your
19:07
face is the one that's going to show up in the newspaper and
19:10
also when things go bad you also have to take the credit.
19:13
You can't say if a food critic comes in and they didn't like a
19:16
specific dish. You can't say well my sous chef
19:18
created it. No you're the one that's going
19:20
to go up there and have to own it.
19:23
It's the difficult part of being the head chef and I think it's
19:26
not a lot of people understand that when I was the head chef in
19:30
my last position. Everyone would say oh, you look
19:33
at how much fun you have. It's like, you don't know that I
19:37
probably dealt with like 20 problems today and got in
19:39
trouble about 20 times because of all the little things that
19:42
went wrong throughout the rest of the operation, you only saw
19:45
that. Okay.
19:46
You know, this was a good little Accolade but the majority of my
19:49
day was dealing with the problems.
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That's that's what my job was. And sometimes that's the thing.
19:54
People don't see, they don't see all the problems that you have
19:56
to deal with. Oh, so-and-so is fighting, so,
19:57
and so's upset. This cook wants to talk to you
20:00
about their schedule. This person wants to It.
20:02
And a lot of my day was spent dealing with the problems.
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When something went wrong, it didn't matter that another cook
20:08
did it. I still had to be responsible
20:10
for it. I couldn't sit there and throw
20:11
them under the bus as the expression go, the fish stinks
20:14
from the head so if you're the leader you take responsibility
20:18
maybe that's a better way to say you know get others to do the
20:22
work for you but take the credit when things go bad, right?
20:25
So I believe in giving the credit away but ultimately if
20:29
you were looking at this from a strictly A power grab type
20:33
environment. That's what you would do.
20:35
You would you would take the credit even if you didn't do the
20:37
work and you would always make sure that your name was at the
20:40
Forefront of everyone's mind, right?
20:42
If you were if you're looking at it strictly from a power, grab
20:44
standpoint Lot. Number 8, make other people come
20:46
to you use bait if necessary think about this in the dining
20:50
world, right? We were talking about courting
20:52
attention at all costs law number six earlier.
20:55
Putting bait out there showing people the food that you're
20:58
doing, making them come to you, creating dining experiences that
21:01
are going to attract customers interesting, menu, ideas,
21:04
special events, collaboration dinners with out-of-town chefs
21:09
or local chefs, where you're going to draw the attention,
21:11
creating a line at a food festival.
21:14
That makes everyone when they see a long line, they want to
21:17
go, right? So understanding that when
21:20
there's a long line at a food festival, it might just be
21:22
because you're busy or you might be working.
21:23
Slow, deliberate lie, but Going to cause attention to everyone
21:27
say, wow, I was there and they had the longest line, so that
21:30
must imply that their food was good or that they are very
21:32
important. So, use bait.
21:35
If necessary, make people come to you, create something
21:38
attractive that makes them want to come to you law.
21:41
Number nine, when through your actions, never through an
21:44
argument, this is something that I've often told myself, it's a
21:50
quote that I like it says fools argue.
21:53
Why is people discuss? And I'm not one to get into
21:57
arguments and I'll touch on this a little bit on social media
22:00
because oftentimes, I'll post this thing, like, you slide in
22:03
my DMs or comment anything towards me.
22:06
Other than respectfully, I'm going to block you immediately
22:10
and so sometimes people will ask me my opinion on that, and I'll
22:13
tell it to you like this. I have two rules that I live by
22:16
one. I don't argue with idiots and
22:18
to, I don't reward bad behavior. So if you're going to come on my
22:22
social media page or in real life, And you're going to behave
22:27
badly, don't expect to get my attention.
22:29
I don't reward you with my attention, when you behave
22:31
badly, you get ignored, I don't reward bad behavior with the
22:35
tension and the other one is, I don't argue with fools.
22:40
The board you argue with fools at a distance, it's difficult
22:43
for people to tell which ones which right, so, I don't argue
22:47
with fools. I don't, I don't engage in
22:48
banter on things that I've that my opinion has obviously evolved
22:54
on. But how does this apply to the
22:56
kitchen? I think a lot of times we get
23:01
caught up on who is right? When service goes web service
23:03
goes poorly, everyone wants to blame it on someone else, right?
23:07
Sometimes it's the service team, sometimes it's the culinary
23:09
team, sometimes it's a particular cook.
23:12
And when people have their backs against the wall, they're going
23:15
to, they're going to attack, right?
23:20
Don't get into those arguments just focus on doing the best
23:23
version of you, making sure that your results in the kitchen
23:26
demonstrate that you're a competent performer.
23:30
And people will know when those arguments are happening.
23:33
They'll be like, nah, I don't believe it.
23:34
This person is always a good cook.
23:35
They rarely make those mistakes, and this person usually makes
23:38
all the mistakes. How did it?
23:40
Probably go down. That's the way it probably went
23:41
down. I used to have cooks, that would
23:43
come up to me and freaking out when service went poorly and
23:47
tell me that it was. So, and so's fault.
23:48
And I was like, I knew Like I wasn't dumb, I do most likely
23:52
from the scenario that this is probably how it happened.
23:53
I've been in enough scenarios that you could probably guess
23:57
how things went down poorly. If you're good in the kitchen,
24:01
people know people talk people watch how you move in the
24:04
kitchen, but also the same thing goes, if you're bad, right?
24:07
Let your actions speak for you. Not your argument just because
24:12
you're a good argue, or does it mean?
24:14
You're right. That's something that a lot of
24:16
people need to learn, just because you're able to wear
24:19
people down with an argument, doesn't mean that your argument
24:22
is correct Lot number 10, infection, avoid the unhappy and
24:26
The Unlucky. I think, in a kitchen, there's a
24:29
lot of unhappy and unlucky people.
24:31
You know, the cook that has complained to everyone that they
24:34
always get passed over for promotion and continues to
24:37
complain. That person is probably still
24:39
never getting promoted because no one wants to be around the
24:41
person that's constantly complaining about things.
24:44
The Unlucky person that wherever they go service seems to fail.
24:49
It's Not because they're unlucky it's probably because they're a
24:51
poor performer. So if you've ever heard the
24:54
expression that you're the some of the people that you spend the
24:58
most amount of time with spend your time around people that are
25:01
positive uplifting, if you want to be great, you need to
25:03
surround yourself with greatness.
25:05
And I talked about this often on some of the posts.
25:07
And on social, if you really want to excel at what you're
25:11
doing, you need to surround yourself with people that are
25:13
excelling because you learn from them, it's contagious.
25:16
But the same thing also applies when you surround yourself with
25:19
with negative people especially in the kitchen, right?
25:22
If you're if you are associated in larger kitchens you see this,
25:25
there's usually a divide and kitchens like there's the good
25:28
performers and then there's the bad performers and the bad
25:30
performers are usually. All the people that think that
25:32
they got passed up in the good performers are the people that
25:34
just put their head down and work and get it done and move up
25:37
in their careers with the bad performers seem to miss is that
25:41
the most time that they're not getting promoted has everything
25:44
to do with their ability to perform, and their negative
25:48
attitude and They rarely think that they're usually think that
25:51
they don't have a negative attitude, but they're always
25:53
complaining and, you know, the types in the kitchen, the people
25:56
that will tell you that they could do everyone's job better,
25:59
and then the person that just shuts up and gets it done gets
26:01
promoted, and they don't understand why that person got
26:03
promoted over them, right. People want to promote people
26:08
that don't give them more headaches and don't cause more
26:11
trouble for them. So, if you're unhappy and
26:14
unlucky, maybe look at the people that you're surrounding
26:17
yourself with and say, maybe I need a group, a new group of
26:19
friends. Maybe I need to be around to
26:22
different people in the kitchen. Surround yourself with motivated
26:27
engaged people and you'll have no other option but to become
26:32
motivated and engaged. Anyway these are the first 10 of
26:36
the 48 Laws of Power. I'm going to make this a series,
26:38
I'm not saying I'm going to do them consecutively, but if you
26:41
liked this episode let me know. You could DME, you could
26:44
probably comment on this. If you're listening on Spotify,
26:46
if you want to support the show, go to Chef PS a.com.
26:49
You can see everything that we're doing there.
26:50
Go get the books on Amazon. All the links are in In my bio
26:55
go, get some merch Boss, chef hat.
26:58
But most importantly, make sure you leave five stars on this
27:01
podcast. Nothing less than five stars
27:04
because anything less than 5 Stars makes you a liar.
27:06
And I know you're not a liar. So don't be a terrible human
27:09
being leave, five stars. So anyway, thank you all,
27:11
appreciate it, see you next week, hit the porno music.