Latest / Chef's PSA Podcast / How to Accelerate Your Culinary Knowledge Ep. 45

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How to Accelerate Your Culinary Knowledge Ep. 45 · Chef's PSA Podcast

• 0:00
  Hello chefs, you're listening to chefs, PS a podcast.
• 0:03
  I'm your host Andhra natera. On today's episode, we're going
• 0:06
  to talk about accelerated learning and what are some
• 0:09
  resources out there that you could use to get better faster.
• 0:11
  Stay tuned. So before we begin, I should
• 0:27
  probably give you an update. What I've been up to this past
• 0:29
  week. I did a little bit of traveling
• 0:30
  last week, I went to San Antonio.
• 0:32
  I did some really great restaurants, I don't know if
• 0:34
  anyone's ever been to the Pearl in San Antonio, that's, you
• 0:37
  know, the culinary Hub where all the restaurants are.
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  So you have The Culinary Institute of America, they're
• 0:42
  CIA You have a lot of different restaurants.
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  You have the hotel Mo, which is gorgeous Hotel, I stayed there,
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  shout out to those guys. It's a, it's an old Brewery that
• 0:53
  they remodeled and turned into a hotel and it's it's really
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  fucking stunning. If I'm being honest, I had a
• 1:01
  good time. Yeah, I was chilling lounging.
• 1:04
  Anyway, I went to two restaurants while I was there.
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  I went to ladino. Shout out to those guys, they
• 1:07
  took good care of me. I Chef Kevin Fink to Val, great,
• 1:11
  guys. Great chefs, the food is on
• 1:12
  point. Recognize me when I walked in.
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  So, if you're listening to this podcast, shout out to you guys.
• 1:17
  I went in to, when I go to restaurants and I did this on
• 1:20
  Chef PSA made a video on this, not too long ago.
• 1:23
  My go into restaurants are, like to sneak in sneak out.
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  I don't like, I don't want, I don't want to fuss or anything
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  like that. I just want to go in.
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  I want to eat my food. I want to try and I want to go.
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  So I was eating by myself really quick and they recognized me and
• 1:36
  so, you know, the chef sent out a dish.
• 1:38
  So thank you chefs for sending that out.
• 1:40
  It was amazing, food is really good.
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  If you're in San Antonio, go, try ladino, After that, I went
• 1:45
  to Machu Picchu. I think that's how you say it.
• 1:47
  It's a French Bistro and it was really good.
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  I wanted the classic. So I went in there and I had
• 1:52
  just a baguette with butter and lobster bisque.
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  I was already full from The dinner right before.
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  So anyway, lobster bisque was good.
• 2:02
  En croute. That's the kind of food that I
• 2:04
  like I like simple food done. Well, the classics, you know,
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  that onion soup, dad lobster bisque.
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  That you know, they had their confit de Canard anyway.
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  It was really good. I enjoy that area and there's a
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  ton of restaurants right there so people are in San Antonio, go
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  check out the Pearl. Go check out ladino.
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  Go check out mon Choo-Choo. Stay at the hotel Lemma.
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  Take some continuing education courses at the CIA.
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  None of those. People pay me but I am open to
• 2:30
  money if you want to pay me anyway.
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  I was down there to teach a class.
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  And I was teaching a presentation on leadership.
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  So I had a really good a really good time by the way that wasn't
• 2:39
  a class that was open to the public.
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  So for people that often message me and said, can I sign up for
• 2:43
  that class? That class wasn't open to the
• 2:45
  public. The other thing that I've been
• 2:48
  up to recently, as I've started going down, the path of writing
• 2:54
  the new book chefs, PSA is the next Edition in the series.
• 2:58
  The next book in the series is titled, bad.
• 2:59
  Sooo good chef. And what it is.
• 3:02
  It's a conversation between two chefs are very wise.
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  Chef in a very insecure and experienced person.
• 3:08
  That's about to become a sucia. They sit down to play a game of
• 3:11
  chess. They have some coffee
• 3:12
  restaurants closed and they began to have dialogue on what
• 3:16
  is necessary for. Someone to go from being a bad
• 3:19
  sous chef to a good sous chef. So that's the title of the book.
• 3:22
  I'm about five chapters in. I'm excited about the progress,
• 3:25
  the way it's coming. I'm enjoying it again.
• 3:28
  I use AI to animate. A lot of the lot of the
• 3:32
  storyboard for the book. So there's a lot of different AI
• 3:34
  images. So for people that follow me,
• 3:35
  you'll notice occasionally on Instagram, I'll post like a
• 3:39
  cartoon with the caption like a comic book.
• 3:41
  I'm making those, I have fun with that.
• 3:43
  So, as I'm diving into AI, which is a side hobby that I do aside
• 3:47
  from, Cast in all this, I really am fascinated with image
• 3:52
  creation that you could do with a ISO.
• 3:56
  I've been turning those into little Comics, maybe I should do
• 3:58
  a whole Chef PS a page that's just instead of, you know, the
• 4:01
  standard red thing, the red background with the
• 4:05
  inspirational quote that maybe I should just do comic versions of
• 4:08
  it. I don't know if you guys like
• 4:09
  that better anyway. I don't want to fuck up the
• 4:11
  flow. I like the red look.
• 4:12
  So that's why if you go on my pages already, I don't want to
• 4:14
  fuck that up. Anyway, I'm also recording video
• 4:18
  right now. I don't know if I'm going to
• 4:19
  publish the video, but I might turn this into smaller clips on
• 4:22
  YouTube. This is the first video I've
• 4:26
  done, you could see him background behind me.
• 4:28
  It's a virtual background. I'm not really, I'm not really
• 4:31
  here anyway. That's what I'm up to, we
• 4:37
  digress. Today's topic is how do you get
• 4:41
  better? So here's the thing with getting
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  better faster. As I think, you know, when I was
• 4:48
  coming up as a chef They were there is just a few ways that
• 4:53
  you were going to get better. Obviously, the first thing was,
• 4:54
  you went to culinary school, learn how to cook, he went to
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  your job, you learned how to cook and then you picked up,
• 5:00
  cook books and magazines. And you learned how to cook,
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  there was the occasional TV show that you could pick up.
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  I'm thinking back, you know when I was coming up it was like
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  Julia Child, Chuck pappan were the two big chefs Paul
• 5:13
  Prudhomme. You get to see them on TV and
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  then back then, my favorite show was a A series called great
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  Chefs of the world or great Chefs of the United States are
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  great Chefs of America. To remember what it's called,
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  who's great Chefs of America. And you saw these incredible
• 5:30
  chefs demonstrating techniques and if you go back and you watch
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  that show you'll see some of the legends of today.
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  You guys, I think Daniel balloons on there and John
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  George and you know, Dean fearing and some certified
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  master chefs. I know on the great Chefs of the
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  world, you can go back and see like, you know, the late Bernard
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  Nawaz. Oh and you know, just actually
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  maybe it's worth even going back.
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  And for me again, memory lane, going back and watching those.
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  And if you look at the food back then it's funny because if you
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  look at the food back then it's like fuck its culinary school
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  level like it's stuff that wouldn't get past even You're
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  the best chefs in the world right now.
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  If they saw that food in their restaurant would be like,
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  absolutely not. That's not going to fly.
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  Food has evolved so quickly from the plating standards to the
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  techniques that we use you know back then it was like everyone's
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  freaking out a very traditional French repertoire Le gede
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  escoffier. And now things are much more
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  quick. Trends are faster social media
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  changes. Everything.
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  So if you wanted to get better today, what are some resources
• 6:35
  that are available to you to learn faster?
• 6:37
  So let's start with the basics. The basics are going to be
• 6:41
  culinary school. First and foremost, that's a
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  very real option. Culinary school is very
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  different now than it was when I went.
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  So when I went to is really just Hands-On learning and then you
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  got your syllabus and you want to learn.
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  Now you have online culinary schools where you could you can
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  learn virtually from Home online continuing education courses.
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  You know, one that comes to mind is Ruby.
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  You know, I've taken the Ruby courses.
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  Before I know those guys, they do a great job with online
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  continuing education and they have very specific classes.
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  Like you take a whole egg cookery class or shout out to
• 7:17
  Barton Seaver. I know he has a seafood course
• 7:19
  on there. There's Zero waste, kitchen,
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  classes. Anyway, there's there's a lot of
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  continuing education that you can do online including
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  escoffier. I know has an online culinary
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  program. I don't know if the CIA does,
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  but I would imagine that most likely they do, go research
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  this. Let me know if you find out if
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  they do. But anyway, online culinary
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  school is an option in person and online.
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  So there's that way that you could begin to learn that's like
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  price of Entry. The next one is the obvious,
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  right? You go and you work in great
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  restaurants, you work where you're at, you learn around the
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  chef's that you are now. I've often said this before is
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  you always want to work around people that are better than you.
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  That's how you're going to accelerate.
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  Your learning is you work around people that have a higher skill
• 8:00
  set than you so you're paying attention, right?
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  That is the next one now. I want to talk about stages and
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  I know like it's like fuck do I really want to talk about style
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  Jews because it's a Hot Topic and I know I know a case can be
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  made like you could steal. Man, the case for stages you can
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  steal man the case against Dodges I fall somewhere in the
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  middle because I don't think every case is exactly the same.
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  Now, when I was coming up as a chef, We have what was called
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  apprenticeships. And you know, if you didn't go
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  to school, you did an apprenticeship and you learned
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  and you work for free or you got paid a certain rate and, you
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  know, that was your way towards certification.
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  If you weren't going to go to culinary schools,
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  apprenticeships were very real option, stage is Fallen that
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  same sort of line, you know, when I was coming up if you
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  wanted to learn and you couldn't work in a restaurant and you
• 8:51
  happen to be traveling, give you a good example.
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  Let's say you're going to New York for something and you're
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  not going to live there because it's too expensive but you're
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  there for two weeks. Weeks on vacation.
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  You might want to get in a quick stage at a great restaurant.
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  So you could pick up some new techniques while you're there.
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  So maybe you eat in the restaurant, the night before.
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  And the next day, you do a two or three-day stars in the place,
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  you can see those techniques. Now, the reason stage is get a
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  bad rep is because there are people that abuse the system.
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  There's people that say, oh yeah, you know, we need x amount
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  of cooks but we could only afford to pay x amount of coke.
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  So let's say we need 40 cooked, but we're going to take 20 of
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  them that are paid in 20 of them that are free and that's
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  obviously I'm taking advantage of the situation and and not a
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  good situation for anyone involved and it's it's not good.
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  So I don't necessarily support that business model.
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  However, If as a cook I know I stashed I've taken up multiple
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  stages to go and learn and I wouldn't give them back even if
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  they didn't be writing cares. Like you have an opportunity to
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  go. Learn you're going to take it,
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  you pay for culinary school. Right?
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  And you don't know, sometimes we those instructors aren't
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  sometimes. They're not even the best
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  instructors. If I'm if I'm being frank, if
• 9:59
  I'm being frank, sometimes they're not the best
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  instructors. But when you go on a stage,
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  you're going to be in the environment with the specific
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  shut that you want to learn from.
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  So, why wouldn't you want to do that now?
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  Granted, I think you could steal man the case on either side
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  because I do believe that people should get paid for what they
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  work. But sometimes the kitchen is
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  full. So I'll give you this example
• 10:23
  when we're talking about Sasha's, right?
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  So I don't spend too much time on starters.
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  This is about learning a lot about stoppages, but let's say,
• 10:30
  you really want to work in a certain restaurant to that
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  restaurant, only has 20 positions, but you want to learn
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  and you happen to be in town and you go up and you say, hey, I'd
• 10:37
  like to work here and they say sorry.
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  We only have 20 spots and we don't need you.
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  That's a very real situation. So sometimes if you just want to
• 10:45
  get in, You could say, well I'll do a stage maybe for a day or
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  two, just so you could kind of get your foot in the door and
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  see what it is, right? Because they can't afford to
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  bring you on and they have no point to bring you on.
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  It doesn't benefit them. A lot of times to have that
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  stars there and I know a lot of places don't allow stages
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  because of the You know, the legal parameters that are
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  surrounding stages. So what you see a lot of times
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  now and then and you see a lot of restaurants moving towards
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  this is what's called a viewing stage, so you can't pick up a
• 11:15
  knife. You can't touch any food, you
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  know, for legal reasons, for ethical reasons.
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  But if you want to stand in the corner and watch how we work,
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  you're more than welcome to stand here and watch a complete
• 11:25
  service and pay attention. And that's also very common
• 11:28
  nowadays. Now, Let's use this example.
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  There's a great chef and you want to go learn from them but
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  you can't get hired because you don't have enough experience or
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  you just want to pick up a couple of things from their
• 11:39
  kitchen, so you can take back to your kitchen, right?
• 11:41
  A buing stylish has a very real option.
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  You can go there, you know? If you're, you know, if you're
• 11:45
  smart, you have half a brain, you could pick up a couple of
• 11:48
  things that they do in their kitchen, how they move, how they
• 11:51
  set their station, how they work, how they handle certain
• 11:53
  ingredients. All those things can be learned
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  visually, right? So, Again, I think if you could
• 11:59
  steal man the case for a stash either way.
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  So anyway, there are stages. There's working in restaurants,
• 12:04
  there's culinary school. Then there's other aspects.
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  When it comes to learning. And I think one of the fastest
• 12:15
  ones right now is online social media, right?
• 12:18
  So you go back and you look at food from just a couple of years
• 12:22
  ago and you look at food today and it's like it's evolves so
• 12:25
  quickly, like I go back and I look at food that I've done a
• 12:28
  couple years back and this is almost why I don't want to make
• 12:30
  any more food for social media because it's like, I never go
• 12:34
  back and look at anything and say, wow, that's really good
• 12:37
  today, maybe it tastes good, but it doesn't look good.
• 12:40
  When I look at today's plating style because it does evolve so
• 12:42
  quickly, but if you're smart, you could follow the best chefs
• 12:45
  on social media and you can see what their food looks like, and
• 12:49
  you could quickly learn what they're doing, right?
• 12:52
  If you go back before Tick Tock. So I remember, I was, I was
• 12:56
  still a chef and this the photographer that we worked with
• 12:59
  the used to do a lot of our food photography, for the restaurant
• 13:02
  came up to me and he said, hey, you need to get on Tick Tock and
• 13:04
  I was like, what the fuck is Tick-Tock?
• 13:06
  And he's like, trust me, I'm there, I already got like a
• 13:09
  hundred thousand followers, this was early.
• 13:10
  Like, I really didn't even know what Tick-Tock was.
• 13:13
  This was, I want to say, like 2019 2018, I really didn't
• 13:17
  understand it. And so, I download The Tick Tock
• 13:21
  app and all I see is like, Dancing.
• 13:23
  I was like, what the fuck is this?
• 13:24
  Like this is this is sucker shit.
• 13:26
  This is not what I want to do. Not what I'm into, not what I
• 13:30
  want to see. I don't think I'm going to do
• 13:32
  this and he's like, you could be early, you know, there's there's
• 13:34
  only a couple of chefs on here that are doing videos and their
• 13:37
  accounts of exploded. And so, I had already had a
• 13:42
  little bit of experience editing videos.
• 13:43
  And I've talked about this in a previous podcast, I create a
• 13:46
  training videos on basic techniques for my staff.
• 13:50
  And so I kind of got the gist of editing videos for Tick Tock but
• 13:53
  I was like, I don't know. I don't know if I want to do it
• 13:55
  or not. Anyway fast forward a couple of
• 13:57
  years. No one was doing videos, you
• 14:00
  know, you go back to the pandemic and people were doing
• 14:01
  these long format videos on how to cook and then you fast
• 14:05
  forward, and you look at, you know, the reels on Instagram or
• 14:10
  Tick Tock, or YouTube shorts or whatever.
• 14:13
  And you can see these high-level chefs that have really gotten
• 14:17
  creative with how to demonstrate good technique.
• 14:22
  And it's incredible what they're teaching you I there's a couple
• 14:25
  of accounts that I like dobber is one, you know, he's funny
• 14:28
  he's engaging and he's always showing his techniques I really
• 14:30
  liked him because I like how he sets up his line and while the
• 14:34
  dish it's like okay, yeah, it doesn't matter what the dishes
• 14:37
  to me, but I'm looking as like, oh, that's a cool technique.
• 14:39
  How he strained? You know, the peas and the
• 14:41
  Vermont a I was like, okay, I never did that.
• 14:43
  That's a good idea. Or, you know, the way he sets up
• 14:45
  his line, he has a glazing rack and a sheep pen on the back
• 14:47
  burner. It's like, oh, that's a good
• 14:49
  little little trick there to rest his Always put it over
• 14:52
  here. So anyway I look at that.
• 14:53
  I'm like, that's cool. I like how he says his line and
• 14:56
  I pick up a lot of things for efficiency.
• 14:59
  Another Chef that I think does it really well as Ron McKinley
• 15:02
  from Canoe Restaurant in Canada? You know, if you followed his
• 15:05
  page, he shows some very high-level techniques and he's
• 15:09
  giving him like he's giving away all the secrets you could watch
• 15:12
  him as like, fuck. That's a master class in
• 15:14
  technique. You watch what he's doing and he
• 15:18
  does he does some amazing work with meet Sandra Lads and things
• 15:21
  like that. It's like, okay, solid technique
• 15:23
  you watch him. Like no one was teaching that
• 15:26
  and if you didn't know it, like you were going to guess, right?
• 15:28
  You're going to guess, how to To do this.
• 15:30
  That and the other. I saw dobber video the other
• 15:31
  day. We're splittin like
• 15:33
  transglutaminase on on Ribeyes, I think you're separating the
• 15:36
  bone and I was like, you know, when we show you that you like,
• 15:39
  you had to figure it out. If you weren't working in
• 15:41
  restaurants that were using TG transglutaminase, it's like, you
• 15:45
  don't know how to use it, but now he has videos of just
• 15:48
  showing, oh, yeah. I just dust it like this.
• 15:49
  And I separate the bone this that and the other and I thought
• 15:51
  that's super cool. The fact that chefs are
• 15:55
  basically showing you high-level techniques, it's like spend a
• 15:59
  day on Tick-Tock spend the day on Instagram reels.
• 16:02
  Follow the best chefs and it's like you could level up your
• 16:05
  game instantly, right? Two other counts.
• 16:09
  Really quick. While I'm shouting out accounts
• 16:11
  that I like that. I particularly follow it.
• 16:13
  One is Jules cooking. I like what that guys doing?
• 16:15
  He's always showing again really intricate.
• 16:19
  Refined techniques. You know, a lot of a lot of
• 16:23
  garnish work and things like that.
• 16:26
  A lot of working with alginates and anyway, you get the point.
• 16:29
  Jules cooking also great account.
• 16:30
  You could learn from him very quickly and then Ryan Peters
• 16:35
  past. I think it's Ryan Peters pasta.
• 16:37
  What is his, what is it? His Instagram account.
• 16:39
  Let me look it up. I know I follow him.
• 16:42
  Ryan Peters, PGH shout out Ryan Peters you know we've known of
• 16:48
  each other for a long time, through mutual friends and
• 16:51
  through organizations like mentor, bkb.
• 16:55
  And I follow and watching what he's doing with his with his
• 16:58
  pasta, where he's doubling the egg yolks mr.
• 17:01
  Beast out, we're going to double it every day.
• 17:02
  It's wild because I think the last videos I was like, over
• 17:05
  4,000 egg yolks to make this pasta like Fuck.
• 17:08
  That's that's one of those situations where you think
• 17:10
  yourself? Hmm.
• 17:12
  Maybe there's like, maybe I should have done the math before
• 17:14
  this. Maybe I bit off a little more
• 17:16
  than I could chew. I don't know.
• 17:17
  We'll see how long he goes with us.
• 17:19
  But it's pretty cool. Like if you want to learn pasta
• 17:21
  making skills, there's chefs out there that are teaching.
• 17:23
  You basically anything that you want to know.
• 17:25
  You could find right now, right? It's a condensed version.
• 17:28
  It's you know that one minute reels Instagram format, but it's
• 17:32
  great. Like if you don't, if you're not
• 17:34
  exploring that to become better, your I mean, honestly, come on,
• 17:38
  like the tools are there. I wish I had these tools when I
• 17:40
  was coming up as a cook because this is just accelerating,
• 17:44
  everyone's learning curve to become a better chef Now, really
• 17:49
  right. And then you know, the last
• 17:53
  thing I want to talk about is just the other tools that are
• 17:55
  out there. So online learning like
• 17:57
  chefsteps chefsteps really was I think when it came out
• 18:00
  game-changing I love chefsteps especially in again I like
• 18:03
  chefs, I hope they don't take this the wrong way, if you're
• 18:05
  listening but I like them more early on because I felt like
• 18:08
  they were catering to shops and then I think the obviously the
• 18:11
  business model involves then it starts catering to Like everyday
• 18:17
  cooks and it's like great but I was following for the chef stuff
• 18:21
  and I think they kind of simplified a lot.
• 18:23
  But anyway, they're great, like you go on chefsteps in.
• 18:25
  If you want to learn about alginates, they have all their
• 18:26
  class. You want to learn about macarons
• 18:28
  or how siphons work chefsteps is excellent.
• 18:31
  I think chefsteps is maybe the gold standard when it comes to
• 18:39
  Online teaching. I think they're probably the
• 18:41
  best. I can't think of anyone that's
• 18:42
  better than chefsteps that. Does it well with?
• 18:46
  The the largest variety of techniques, the other ones out
• 18:52
  there Grand, I used to have the grand app.
• 18:53
  I don't have it anymore just because if I didn't use it
• 18:55
  enough, but I used to have the grand app, I liked it.
• 18:58
  I thought it was also a very good like chefsteps.
• 19:00
  I think chefsteps was a little easier to use again, my personal
• 19:02
  preference, but I know a lot of people really like Rhonda.
• 19:06
  I didn't use it as much. But I also know that for what I
• 19:11
  was doing at the time that type of food wasn't necessarily what
• 19:14
  I was very interested in so that it also may have played a
• 19:17
  factor. So if I was very interested in
• 19:19
  that at that time maybe I would have appreciated the app a
• 19:22
  little bit more. The other two that come to mind.
• 19:26
  One is yes. Chef also very good.
• 19:30
  I had a subscription to that. I really went, I really enjoyed
• 19:33
  it, I went through all the classes, I thought it was very
• 19:35
  good, a lot of really good chefs on there and then master class I
• 19:40
  think is also not that they're necessarily specific for
• 19:43
  culinary, but master class has some great culinary programs.
• 19:48
  Aaron Franklin, Thomas Keller, Gordon Ramsay.
• 19:52
  Dominique crenn. I'm trying to think who else is
• 19:54
  on there. Think.
• 19:57
  Well, who else has a class on master class anyway?
• 19:59
  Lot of chefs have class on masterclass, you can learn
• 20:02
  bread-baking, learn, Mexican food.
• 20:06
  Anyway, I like Master Class just because of the style of
• 20:10
  teaching, but if I had a small criticism on masterclasses, I
• 20:13
  don't think. The level of Chef that they get
• 20:17
  is very high, right? You're not going to get Thomas,
• 20:19
  Keller Massimo bottura Gordon, Ramsay, or Aaron Franklin, in a
• 20:22
  room Dominique crenn, like the level of Chef that they have is
• 20:26
  extremely high, but I feel like it's two geared towards the home
• 20:32
  cook where some of these other ones are a little bit geared,
• 20:34
  more towards the professional, This might be a controversial
• 20:38
  statement, what I'm going to say next.
• 20:40
  Now, I haven't had a subscription to master class for
• 20:44
  almost a year, right? I canceled it.
• 20:46
  But I had a subscription to master class for like four
• 20:48
  years. And honestly, I think I made a
• 20:51
  list of how many of the classes I completed and not just
• 20:54
  culinary, but I think I completed something like 50 of
• 20:56
  the classes that they have. So I was a big masterclass fan
• 21:00
  for all the other things that they had the best master class
• 21:04
  for culinary. In my opinion, is the Thomas
• 21:06
  Keller one. because I think he shows the most amount of
• 21:10
  technique and there's a lot of finesse and there's a lot of
• 21:13
  detail and what he's teaching and very A very high level of
• 21:17
  the proper way to do things so you could build upon the skills
• 21:21
  that Thomas Keller's teaching in that master class.
• 21:23
  And then you could take that into whatever it is that you're
• 21:26
  doing some of the other classes might show more Advanced
• 21:29
  Techniques. But this is, this is also one of
• 21:33
  the things like, some of its trendy and it's not long lived
• 21:35
  at the stuff. I think in Thomas Keller's
• 21:37
  class, is long-lived and very technically sound.
• 21:42
  That's my favorite class on the master class.
• 21:47
  Controversial. Possibly anyway.
• 21:51
  Probably going to. Get Bastard class again if you
• 21:55
  know they got to add some new shit because I just wasn't
• 21:59
  digging it after awhile. It was just kind of more of the
• 22:01
  same. Now with all that being said, so
• 22:05
  we talked about school, we talked about working in your
• 22:07
  kitchen, we talked about working around people that are better
• 22:10
  than you. We talked about stasia's,
• 22:12
  controversial subject, but stash is done the right way.
• 22:15
  I think could be beneficial to you if you do them the right
• 22:18
  way. But again, this is This depends
• 22:22
  on the person, that's hosting the stars and the person that is
• 22:26
  doing this Taj, all things need to be good.
• 22:29
  So there's an unethical way to do is dodging.
• 22:31
  I think there's a way that you can do it where it's mutual
• 22:33
  mutually beneficial for both. So I don't think we need to
• 22:36
  throw the baby out with the bathwater.
• 22:40
  Social media resources, shot out to a couple of different
• 22:43
  accounts. Probably, you know what?
• 22:46
  I forgot to mention one. Social media account, shuts.
• 22:48
  PSA, like fun. If you want to learn.
• 22:50
  Like, I'm not teaching people all the cooking stuff because I
• 22:52
  think there's the internet saturated with that.
• 22:55
  But I'm teaching you like no one's teaching you the shit.
• 22:58
  I'm teaching you, right? I'm teaching you how to be a
• 22:59
  chef. I'm teaching you marketing.
• 23:01
  I'm teaching you how to open up a restaurant.
• 23:04
  And teaching you, your daily discipline mindset.
• 23:08
  So no one's teaching you that there might be a couple of other
• 23:12
  pages that are copying my style. I'm not going to call them up.
• 23:18
  Anyway. There's also podcast resources
• 23:22
  like this one, there's a lot of good culinary podcasts out there
• 23:25
  that you can listen to you know, some of my want.
• 23:27
  Honestly, some of my favorites. I'll give a shout-out to the
• 23:31
  sucio podcast. I love listening to that Roots.
• 23:34
  Hospitality is another good one. Anyway, I could go on and on
• 23:39
  flavors unknown, there's a lot of, there's a lot of really
• 23:41
  good. Chef podcasts out there.
• 23:46
  The ultimate dish, the escoffier culinary school podcast.
• 23:49
  I've been a guest on most of these podcast line, cook
• 23:52
  thoughts. Shout out to those guys.
• 23:54
  They do really good podcast where they're educating people.
• 23:58
  But the most important thing when it comes to accelerated
• 24:00
  learning is that you have to have a curiosity for learning.
• 24:04
  That's that's really where it all begins.
• 24:06
  Learning isn't going to come to you.
• 24:08
  You have to meet it halfway. You have to go forward and you
• 24:10
  have to find these things. You have to seek out the
• 24:12
  information to learn it, right? And obviously now with a I like
• 24:16
  if you're even too shy to go out there and get the information,
• 24:19
  get yourself a subscription to open a ichat GPT for and learn
• 24:22
  how to communicate with it and start answering your questions,
• 24:24
  right? All these resources are
• 24:26
  available to you. So if you are Not learning.
• 24:28
  If you are not getting better. There really is.
• 24:31
  No one else to blame. You have full responsibility,
• 24:34
  you're in the driver's seat. Anyway, we're going to wrap it
• 24:37
  up. Thank you all very much.
• 24:40
  You know what to do if you want to support the show, make sure
• 24:42
  you leave five stars on this podcast Spotify or apple or
• 24:45
  YouTube. Where ever it is that you happen
• 24:46
  to be listening to this. Tell a friend.
• 24:49
  Tell them to listen to chefs PS. A very important, right?
• 24:52
  I'm giving you good information. Help your friends out.
• 24:54
  Don't keep this, don't keep me a secret.
• 24:56
  Just to yourself, don't be selfish.
• 24:59
  Go get the books. I have right now.
• 25:00
  Culinary leadership fundamentals, that will teach
• 25:02
  you how to become a chef that will teach you how to manage a
• 25:04
  kitchen kitchen, Art of War, that teaches you strategy line,
• 25:08
  cook survival. Manual that teaches you how to
• 25:10
  work efficiently as a line cook and how not to be the biggest
• 25:13
  idiot in the kitchen. Well, self-explanatory, that
• 25:16
  basically teaches you, the unwritten rules of working in a
• 25:19
  kitchen, go to chefs PSA, you can get everything, and thank
• 25:22
  you very much. See you all next week.
• 25:24
  Hit the porno music.