Latest / Hurdle with Emily Abbate / Episode 12: Dan Churchill, Chef

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Episode 12: Dan Churchill, Chef · Hurdle with Emily Abbate

• 0:01
  Speaker 1: Welcome back to Hurdle Emily here episode twelve.
• 0:06
  Speaker 2: First and foremost, before I talk.
• 0:07
  Speaker 1: About the goodness that is today's guest chef Dan Churchill,
• 0:12
  Speaker 1: a huge, huge, huge thank you to everyone.
• 0:16
  Speaker 2: Who came out for Hurdle Live.
• 0:17
  Speaker 1: The panel I put together of awesome guests from the
• 0:20
  Speaker 1: first eleven episodes of the pod last week at the
• 0:23
  Speaker 1: Arlow Hotel Nomad. I I'm not at a loss for
• 0:26
  Speaker 1: words often, but the love and support for something that
• 0:30
  Speaker 1: means so so much to me is It's outrageous and
• 0:34
  Speaker 1: wonderful and I'm so grateful.
• 0:36
  Speaker 2: Keep an eye out.
• 0:37
  Speaker 1: I'll be posting some really awesome video of the panel
• 0:40
  Speaker 1: on Hurdle's Instagram shortly at Hurdle Podcasts and also my
• 0:44
  Speaker 1: soon to come YouTube channel. And by soon to come,
• 0:47
  Speaker 1: I probably mean like July. Quick shout out to the
• 0:51
  Speaker 1: sponsor of today's episode, Ultra. I've been getting some awesome
• 0:55
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• 0:59
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• 1:01
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• 1:06
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• 1:18
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• 1:20
  Speaker 2: Until the end of May.
• 1:22
  Speaker 1: And now let's talk about today's guest, Dan Churchill. He's
• 1:26
  Speaker 1: an Australian born recently moved to NYC chef who's opening
• 1:30
  Speaker 1: his own spot called Charlie Street here in Manhattan next month.
• 1:34
  Speaker 1: He's all about healthy eating and has done some pretty
• 1:37
  Speaker 1: impressive stuff in his career, including traveling and cooking for
• 1:41
  Speaker 1: the one and Only Lindsay Vaughn. But it hasn't always
• 1:44
  Speaker 1: been smooth sailing for Dan, and in today's episode, we'll
• 1:47
  Speaker 1: talk about how leaning into meditation helped him get over
• 1:50
  Speaker 1: his hurdle moment and completely transformed his creative process and
• 1:54
  Speaker 1: productivity levels.
• 1:56
  Speaker 2: I've actually gotten.
• 1:57
  Speaker 1: A handful of listener emails asking me for better practice
• 2:00
  Speaker 1: meditation tips, and trust me, today you'll definitely get some
• 2:04
  Speaker 1: of those, plus a whole bunch of suggestions for smart
• 2:07
  Speaker 1: food choices as well. And with that, let's get to hurdling.
• 2:25
  Speaker 1: I'm sitting here today with Dan Churchill. He's an author,
• 2:28
  Speaker 1: executive chef of as soon to come to New York
• 2:32
  Speaker 1: restaurant Charlie Street, also chef of under Armor, host of
• 2:36
  Speaker 1: Genius Kitchens, Feast with Friends, and a title that I
• 2:40
  Speaker 1: will affectionately now use with him going forward.
• 2:43
  Speaker 2: The Healthy Chef, he calls.
• 2:44
  Speaker 3: Himself, got to be about the brand, right, brand equity
• 2:47
  Speaker 3: super important.
• 2:48
  Speaker 1: You told me something actually pretty interesting about the term
• 2:50
  Speaker 1: the Healthy Chef. You said that when you type quote
• 2:53
  Speaker 1: unquote the Healthy Chef into Google, you come up.
• 2:57
  Speaker 3: Yeah, I guess it's I think one thing I've learned
• 3:00
  Speaker 3: of the years about brands is to be super consistent.
• 3:02
  Speaker 3: And fortunately with the way that I've written the website
• 3:05
  Speaker 3: with my awesome team and developed things over the years,
• 3:09
  Speaker 3: you kind of fortunately realize the brand is super important.
• 3:14
  Speaker 3: And so things like under Armo or all these other
• 3:16
  Speaker 3: brands that want to get in touch and do things right,
• 3:18
  Speaker 3: chef Healthy, all that kind of stuff into Google and
• 3:21
  Speaker 3: your name pops up. You must be doing something right.
• 3:23
  Speaker 1: So yeah, it's kind of kind I want to get
• 3:26
  Speaker 1: all right, So this is a podcast, which means that
• 3:29
  Speaker 1: people are listening to us, which means that here you
• 3:32
  Speaker 1: have an accent.
• 3:33
  Speaker 3: Yes, it's guilty as charge, YEA, it's true. I'm from
• 3:36
  Speaker 3: somewhere south of the equator effectively.
• 3:39
  Speaker 2: Which would be Australia.
• 3:41
  Speaker 3: You guys, I must admit, and this is not just
• 3:44
  Speaker 3: a promotion of an amazing country, but try and do
• 3:47
  Speaker 3: if you do, get down there at least three to
• 3:49
  Speaker 3: four weeks, because honestly, trying to do like a week
• 3:52
  Speaker 3: of Australia is like going to New York going there
• 3:54
  Speaker 3: for a week and not seeing the rest of the country.
• 3:57
  Speaker 3: It is so hard because there's so much to do.
• 4:00
  Speaker 3: Beautiful people aren't too bad either.
• 4:01
  Speaker 2: So when did you move here?
• 4:06
  Speaker 3: So? New York had been here for two and a
• 4:08
  Speaker 3: half years, So yeah, it's been a It's been honestly
• 4:12
  Speaker 3: one of the best experiences in my life.
• 4:15
  Speaker 1: When you moved here? Did you move here aiming to
• 4:17
  Speaker 1: open your own restaurant?
• 4:19
  Speaker 3: It was definitely something that was on the cards, But
• 4:22
  Speaker 3: I started out. I was fortunate to get a book
• 4:25
  Speaker 3: deal and then from there get a deal with the
• 4:27
  Speaker 3: TV network and from there, you know, as you're building
• 4:30
  Speaker 3: yourself into what you want as a chef, a restaurant
• 4:33
  Speaker 3: is obviously something you want the idea of having someone
• 4:36
  Speaker 3: come into a space and eat the food that you've created.
• 4:40
  Speaker 3: You know, it's a communication between you and someone else,
• 4:42
  Speaker 3: complete stranger. So but seeing them elated by the food
• 4:46
  Speaker 3: you're providing, it's something you always want to have as
• 4:48
  Speaker 3: a dream.
• 4:49
  Speaker 1: Okay, So the catchphrase is the healthy chef, which means
• 4:52
  Speaker 1: that the food that you're providing is pretty healthy. So
• 4:55
  Speaker 1: tell me how you guys started really learning about healthy
• 4:57
  Speaker 1: eating and getting into preparing food that's really good for us.
• 5:01
  Speaker 3: Yeah, okay, So I didn't actually go to the traditional
• 5:04
  Speaker 3: chef route, and usually you would do some form of education,
• 5:08
  Speaker 3: whether it be go to the CIA or something like that.
• 5:11
  Speaker 3: I actually was. I did a master's of Exercise science
• 5:14
  Speaker 3: out of high school. So I then when did my
• 5:16
  Speaker 3: four and a half or five years of postgraduate degree,
• 5:19
  Speaker 3: and throughout that time I developed having a personal training
• 5:23
  Speaker 3: business and started doing health coaching and key speaking keynote
• 5:26
  Speaker 3: speaking in Australia. But then I started to do work
• 5:29
  Speaker 3: with professional athletes and teams and codes in Australia and
• 5:32
  Speaker 3: I realized that there's a really big disconnect and guys,
• 5:36
  Speaker 3: I'm sure you guys and all can relate to this.
• 5:38
  Speaker 3: There's so many amazing recipes or cooking aspects out there,
• 5:41
  Speaker 3: but the actual application of the cooking can still be
• 5:44
  Speaker 3: quite intimidating. So I realized that, you know, the idea
• 5:47
  Speaker 3: of cooking was something that I'd been doing since I
• 5:49
  Speaker 3: was twelve, was still foreign no matter what recipe you
• 5:52
  Speaker 3: put under paper, and as intimidating. So from there I
• 5:55
  Speaker 3: started writing recipes for these athletes and they started to
• 5:58
  Speaker 3: apply themselves. On the flip side, also had mates who
• 6:01
  Speaker 3: had girlfriends who what they wanted to impress, and so
• 6:04
  Speaker 3: when I was out at parties and whatnot, and they
• 6:06
  Speaker 3: were the girls that come up to me and talk
• 6:07
  Speaker 3: to me about, you know, the amazing food they see
• 6:09
  Speaker 3: me cooking, my mates got really jealous. So I had
• 6:12
  Speaker 3: to like, you know, push looklf my mates and give
• 6:14
  Speaker 3: them some brownie points and ideas. So I started creating
• 6:16
  Speaker 3: recipes for them. So it was a two prong approach.
• 6:19
  Speaker 3: I'd been cooking since I was twelve, but the idea
• 6:21
  Speaker 3: of health grew strong from the last of Australia, where
• 6:24
  Speaker 3: I was living in the Northern Beaches of Sydney, and
• 6:27
  Speaker 3: obviously being a health coach and strength conditioning coach, I
• 6:30
  Speaker 3: wanted to provide the best form of food available to
• 6:33
  Speaker 3: keep athletes performing their peak but also happy as.
• 6:36
  Speaker 1: Well, before we kind of dive into what happened to
• 6:40
  Speaker 1: you once you moved to the States, I'm interested to know,
• 6:43
  Speaker 1: kind of off the bat, what are three things that
• 6:47
  Speaker 1: I should probably have in my refrigerator at all times?
• 6:50
  Speaker 3: Good call? Okay, So in your fridge you should always
• 6:53
  Speaker 3: at least have a lemon. So you must hear of
• 6:55
  Speaker 3: salt been added to food back in the nineties. Is
• 6:58
  Speaker 3: to you know, it's always like you hear che ad
• 7:00
  Speaker 3: heat to salt. The things and the idea behind salt
• 7:03
  Speaker 3: is it brings out the natural flavor and something by
• 7:05
  Speaker 3: removing moisture. So if you've got moisture and flavor and
• 7:08
  Speaker 3: you're removed the moisture by adding salt, you concentrate the flavor. Guys,
• 7:11
  Speaker 3: I'm actually using my hands right now as gestures. I'm
• 7:14
  Speaker 3: very Italian.
• 7:15
  Speaker 2: So if you sound really Italian, I'm actually Italian?
• 7:18
  Speaker 3: Are you actually am?
• 7:20
  Speaker 2: Okay? Well, you're obviously wes ahead of me.
• 7:23
  Speaker 1: I did just spend a little time in Italy a thought, okay,
• 7:25
  Speaker 1: but I don't speak it as you have a better
• 7:27
  Speaker 1: Italian so I'm getting that your accent completely disappears when
• 7:34
  Speaker 1: he starts speaking Italian.
• 7:38
  Speaker 3: Lemon, Yeah, lemon, So you need to have that because lemon.
• 7:40
  Speaker 3: What it does is it doesn't necessarily bring out the
• 7:42
  Speaker 3: flavor of something, but it draws the flavor out so effectively.
• 7:46
  Speaker 3: Add lemon to something your flavor last plus acidity these
• 7:49
  Speaker 3: days is like you know, it's it's like tipping your wagress.
• 7:53
  Speaker 3: It's got to happen. Lemon, sweet potato, and I reckon
• 7:55
  Speaker 3: even just things like long lasting things like almor milk,
• 7:58
  Speaker 3: So that's always going to be a killer. So versatile,
• 8:01
  Speaker 3: I love sup potato. It's complex cards and super tasty.
• 8:03
  Speaker 3: Who does not like sweet patato chip?
• 8:05
  Speaker 2: But do you keep sweet potatoes in the fridge?
• 8:07
  Speaker 3: Yeah? You do, reason being it extracts a little bit
• 8:11
  Speaker 3: more moisture over time. And yet crispy sweet potato chips
• 8:14
  Speaker 3: huh yeah, because sweet potatoes contain more moisture than your
• 8:17
  Speaker 3: tupick a white potato.
• 8:18
  Speaker 2: What if you're just speaking them.
• 8:19
  Speaker 3: Yeah, so like even when you're baking them and you've
• 8:21
  Speaker 3: already had some moisture taken out and make some crispy
• 8:24
  Speaker 3: okay and alml Yeah, super versatile can put it in
• 8:27
  Speaker 3: any form of sauce, make a smoothie out of it,
• 8:29
  Speaker 3: and also just to be honest, Like even if you
• 8:31
  Speaker 3: make a curry Alma milk curries, like, guys, game changer.
• 8:34
  Speaker 3: I'm not even joking if I did not see you
• 8:36
  Speaker 3: am on your Instagram posting a thing about soup, potatoes,
• 8:39
  Speaker 3: lemon or some form of Alma milk smoothie or curry. Hey, guys,
• 8:43
  Speaker 3: check out what dan to me that's gonna happen?
• 8:45
  Speaker 2: Would you put all of that into one's movie?
• 8:47
  Speaker 3: I would, I would make no, I would make the
• 8:50
  Speaker 3: most amazing sweet potato pure with all those things. Okay, phenomenal.
• 8:54
  Speaker 1: I'm head all right, So now then we know what
• 8:57
  Speaker 1: we need in our refrigerators. Tell me a little bit
• 9:01
  Speaker 1: about coming here and correct me if I'm wrong. But
• 9:03
  Speaker 1: when you first came here, you were in talks to
• 9:06
  Speaker 1: help launch a concept with the restaurant group.
• 9:08
  Speaker 2: Is that right?
• 9:09
  Speaker 3: So I know I came over here with got the
• 9:12
  Speaker 3: book deal, did the book tour, then went back to
• 9:13
  Speaker 3: Australia on the same When I got back, I did
• 9:16
  Speaker 3: a show in Australia. Then I got word that I
• 9:19
  Speaker 3: got the TV deal that allowed me to get the
• 9:21
  Speaker 3: right visa to come over, And like I cannot tell
• 9:25
  Speaker 3: you the having a visa and coming to America, having
• 9:27
  Speaker 3: then actual visa and living here under the right one
• 9:30
  Speaker 3: is so important and people often neglect it. But that's
• 9:32
  Speaker 3: a challenge in itself. So we're talking about hurdles here.
• 9:35
  Speaker 3: That's a challenge and guarantee you on that. So eventually
• 9:39
  Speaker 3: I got that that visa it was correct, and then
• 9:41
  Speaker 3: once I got here, I started doing all the commitments
• 9:43
  Speaker 3: that I had prior to getting here, and then I
• 9:46
  Speaker 3: got approached to do this restaurant concept.
• 9:48
  Speaker 2: Okay, and so you are.
• 9:50
  Speaker 1: It seems like your hands are in a lot of
• 9:52
  Speaker 1: different parts, so to speak.
• 9:54
  Speaker 3: And it worked. Devon pick up what she's putting down them.
• 9:57
  Speaker 1: You're wrapping for what could be a really big opportunity
• 10:00
  Speaker 1: and then you kind of.
• 10:02
  Speaker 2: Get put on your ass. So tell me about that.
• 10:04
  Speaker 3: Yeah, So a big opportunity came along to front a
• 10:09
  Speaker 3: multi food hall kind of concept downtown. And so with
• 10:15
  Speaker 3: something like that, with any restaurant, you you know you're
• 10:17
  Speaker 3: looking after a number of kitchens or a one kitchen,
• 10:20
  Speaker 3: which includes a number of stuff. In this situation, we're
• 10:22
  Speaker 3: looking at maybe eleven or twelve different concepts, which means
• 10:25
  Speaker 3: various nuts of staff, different systems, even the creative like
• 10:30
  Speaker 3: there's if there's eleven or twelve different concepts, that's that's
• 10:33
  Speaker 3: eleven or twelve different menu items. So there was a
• 10:36
  Speaker 3: lot of things going in and this was going on
• 10:40
  Speaker 3: for a few months and having to really think about,
• 10:43
  Speaker 3: you know, establishing this thing. It was an exciting It
• 10:45
  Speaker 3: was an exciting moment. And then after putting all this
• 10:49
  Speaker 3: time and effort in and not actually receiving a check
• 10:52
  Speaker 3: yet of any form and just kind of expecting it
• 10:55
  Speaker 3: to come, the powers to be the people who were
• 11:00
  Speaker 3: in charge just kind of turned around and said, sorry,
• 11:03
  Speaker 3: we've got to go a different direction.
• 11:04
  Speaker 2: Wow.
• 11:05
  Speaker 3: And so yeah, so it was a pretty hectic moment
• 11:10
  Speaker 3: because you know, you're all of a sudden you're away
• 11:13
  Speaker 3: from you realize how far away from where you grew
• 11:16
  Speaker 3: up was. You know, you're you're no longer on the
• 11:19
  Speaker 3: northern beaches of Sydney where everything's just so chilled, and
• 11:23
  Speaker 3: this is like I was new real life. But New
• 11:26
  Speaker 3: York is New York is one of those places that
• 11:28
  Speaker 3: can chew you up, spit you out, but can also
• 11:31
  Speaker 3: if you give it the right love, it will come
• 11:34
  Speaker 3: back tenfold. And at that moment in time, it was
• 11:37
  Speaker 3: like this sucks. Like, I cannot tell you how devastated
• 11:42
  Speaker 3: I was to be in a position I felt lost,
• 11:44
  Speaker 3: Like it was the first time and forever I'd ever
• 11:46
  Speaker 3: felt like I, you know, I put so much into this,
• 11:49
  Speaker 3: so much time and effort, and actually I was in
• 11:52
  Speaker 3: a position financially it wasn't strong was waiting on this
• 11:55
  Speaker 3: one commitment because I put so much time into this
• 11:57
  Speaker 3: and couldn't do anything else, and all of a sudden,
• 12:01
  Speaker 3: I wasn't going to be receiving anything, and I was like,
• 12:04
  Speaker 3: I had to really think in a very short amount
• 12:07
  Speaker 3: of time what I was going to do.
• 12:08
  Speaker 1: What was up with your visa at this point? Was
• 12:09
  Speaker 1: it relying on this opportunity or no?
• 12:12
  Speaker 3: Thankfully it wasn't. And that was a big part of
• 12:14
  Speaker 3: the reason why we've got this visa. So, just to
• 12:17
  Speaker 3: give a bit of backdraw, So I'm on one visa
• 12:20
  Speaker 3: which is a special provisions or as they call in
• 12:23
  Speaker 3: the actual brief, a special alien. So I'm a special
• 12:25
  Speaker 3: alien living in America.
• 12:27
  Speaker 2: So you have a special visa, you're a special alien.
• 12:29
  Speaker 3: Yeah, So allowed me to kind of not have anything
• 12:32
  Speaker 3: to be dependent on, and that was a really big
• 12:35
  Speaker 3: step in getting that visa. So if anything were to
• 12:37
  Speaker 3: go down. I was still controlling myself, which was luckily,
• 12:41
  Speaker 3: in this devastating time, still something to be thankful for.
• 12:45
  Speaker 2: How do you kind of bounce back from this?
• 12:49
  Speaker 3: Yeah, Look, there's a couple of ways you can look
• 12:51
  Speaker 3: at things like this that happen in your life, and
• 12:54
  Speaker 3: I think this really shows the kind of character you are.
• 12:56
  Speaker 3: So if you're someone who is going to dwell on
• 13:01
  Speaker 3: the tough times and just constantly mull over in your
• 13:04
  Speaker 3: head the negative things that just took place, you're not
• 13:06
  Speaker 3: actually going to be doing anything to improve because at
• 13:08
  Speaker 3: the end of the day, your mom, your dad, your brother,
• 13:11
  Speaker 3: your best friend, they're not going to do anything directly
• 13:14
  Speaker 3: to improve your situation. You're the only one who can act,
• 13:18
  Speaker 3: so at that moment in time, like I took. Probably honestly,
• 13:22
  Speaker 3: I couldn't sleep that night because it happened in the afternoon.
• 13:25
  Speaker 3: The next day, I got up, I went to the gym,
• 13:27
  Speaker 3: and I still felt average, but I knew that I
• 13:29
  Speaker 3: had to put my next foot forward myself because I'm
• 13:32
  Speaker 3: living in this country, you know, away from my family. Anyway,
• 13:35
  Speaker 3: it was probably a good thing is I realized it
• 13:37
  Speaker 3: was the only thing I can do is do it
• 13:38
  Speaker 3: myself and just move on to the next thing. And
• 13:41
  Speaker 3: then within that day I realized a couple of things.
• 13:43
  Speaker 3: I'm still very young, and all of a sudden I
• 13:47
  Speaker 3: had all this time in my hands because my whole
• 13:49
  Speaker 3: time put into this restaurant. And so and how old
• 13:53
  Speaker 3: are you? I'm twenty eight now, okay, yeah.
• 13:55
  Speaker 1: And you were twenty seven about to like feel this
• 13:58
  Speaker 1: crazy restaurant.
• 13:59
  Speaker 3: There's twenty six. Wow, Yeah I was, Yeah, I was
• 14:01
  Speaker 3: twenty six years old, and it was like it was honestly,
• 14:05
  Speaker 3: I had What was really good about this restaurant concept
• 14:08
  Speaker 3: was that I had one of them that I really
• 14:10
  Speaker 3: felt strongly about, really strongly about. And so from that
• 14:15
  Speaker 3: I took that concept and thought, how do I make this,
• 14:18
  Speaker 3: you know, my restaurant from the start without having anyone
• 14:21
  Speaker 3: else involved. They can tell me what I couldn't couldn't do.
• 14:24
  Speaker 3: And so that's kind of how Charlie Street came about
• 14:27
  Speaker 3: the idea of this devastating moment of everything crashing down.
• 14:32
  Speaker 3: You know, I'm on my own and with no real
• 14:35
  Speaker 3: situation look after myself, and then all of a sudden
• 14:38
  Speaker 3: You're like, hang on, I'm just going to take this
• 14:40
  Speaker 3: concepts and no one's gonna get my way and I'm
• 14:42
  Speaker 3: going to do it.
• 14:43
  Speaker 1: How does one to even begin concepting a restaurant? Putting
• 14:47
  Speaker 1: a restaurant together in a city like New York, like
• 14:49
  Speaker 1: this place is obviously, as you're saying in scene, yeah
• 14:52
  Speaker 1: it's crazy.
• 14:53
  Speaker 3: But let me ask you, like, when you thought of
• 14:55
  Speaker 3: doing podcasts, what was the first thing you did?
• 14:58
  Speaker 1: I guess I started writing down some people that I
• 15:01
  Speaker 1: wanted to have on it. I started doing my research
• 15:03
  Speaker 1: as to how the hell you create one of these things,
• 15:07
  Speaker 1: what software you use? I obviously started doing tons of
• 15:11
  Speaker 1: vocal exercises.
• 15:15
  Speaker 3: I do not have a good singing, so exactly like
• 15:18
  Speaker 3: you go through the motions of actually planning, you think
• 15:21
  Speaker 3: about what it is you need, and then you start
• 15:24
  Speaker 3: consulting people have had experience, and you put things together.
• 15:27
  Speaker 3: You're really gonna manifest into the dream of what you
• 15:31
  Speaker 3: vision your concept to be. So as much as the
• 15:35
  Speaker 3: like it's so funny, you think about a restaurant and
• 15:37
  Speaker 3: you think about the food, you think about the maybe
• 15:40
  Speaker 3: the staff. But as I'm going through these things right now,
• 15:42
  Speaker 3: I'm really fortunate to have a fantastic team and really
• 15:45
  Speaker 3: good friends. Because I'm now a plumbing expert, a lightning
• 15:48
  Speaker 3: fictions expert. I now know Department of Building violations and codes.
• 15:54
  Speaker 3: Can I can tell you the difference between you know,
• 15:56
  Speaker 3: even things like a trap in a toilet, it is ridiculous.
• 16:01
  Speaker 3: Will whether or not I will actually do the change
• 16:03
  Speaker 3: of it all, that's a different story. But at least
• 16:05
  Speaker 3: I can look at it and go, I know what's
• 16:07
  Speaker 3: going on there. And you know, these are all through
• 16:10
  Speaker 3: just learning through the experience of the motion and then daily.
• 16:13
  Speaker 3: You are a driven person yourself am So if you're
• 16:16
  Speaker 3: going to do something, you're going to do it and
• 16:17
  Speaker 3: you're just gonna find out whatever it is. You're going
• 16:19
  Speaker 3: to jump through anything, you step over, any hurdle to
• 16:22
  Speaker 3: make sure that you can do it.
• 16:23
  Speaker 2: If you don't mind me asking where's the money come from?
• 16:26
  Speaker 3: Yeah, it's a great point, really good point. So the
• 16:28
  Speaker 3: money is so we have four founders, including myself, and
• 16:34
  Speaker 3: the idea of this is an actually really good thing
• 16:36
  Speaker 3: to think about. So from a business perspective, we need
• 16:39
  Speaker 3: to think about from the start what we wanted this
• 16:41
  Speaker 3: concept to be. Is it a once off restaurant or
• 16:44
  Speaker 3: is it a scalable concept, because that changes the way
• 16:46
  Speaker 3: that you want your finance to be set up. So
• 16:48
  Speaker 3: for us, we knew it was going to be a
• 16:49
  Speaker 3: highly multiple scalable concept, which means the financials are more
• 16:55
  Speaker 3: you know, you're obviously than going to be going to
• 16:56
  Speaker 3: things like private equity eventually, so you want from the
• 16:59
  Speaker 3: start your set to be built out to be absolutely
• 17:02
  Speaker 3: attractive to private equity. So we have a share from
• 17:07
  Speaker 3: our founders, so I found us all had to invest money,
• 17:10
  Speaker 3: so including myself, we had to have a seed in
• 17:11
  Speaker 3: round in that, then we had to have another amount
• 17:15
  Speaker 3: coming from investors, and then we had a split amount
• 17:19
  Speaker 3: left over that will allow us to do subsequent raises
• 17:24
  Speaker 3: following second and third round and all those kind of
• 17:25
  Speaker 3: things if we get to that. Hopefully get to that point.
• 17:28
  Speaker 3: But the idea of you know, this situation, it's not
• 17:31
  Speaker 3: as if you're ound to the next person, see next
• 17:33
  Speaker 3: you go, hey, you want to give me some money.
• 17:35
  Speaker 3: There's a whole thing of putting a number of different
• 17:38
  Speaker 3: decks together, simdecks, concept decks, And it took us about
• 17:42
  Speaker 3: six to eight months to round up the money. And
• 17:45
  Speaker 3: what started out as just me so as this this
• 17:49
  Speaker 3: absolutely terrible day happened. The next day, I got up
• 17:52
  Speaker 3: and within a week, I had two other people who
• 17:54
  Speaker 3: loved the concept, who were willing to bleed tooth and
• 17:58
  Speaker 3: nail for it. And one of those was a guy
• 18:02
  Speaker 3: named Kieran who's a founder and CFO and effective secretary
• 18:06
  Speaker 3: of Charlie Street. And he was the one who really
• 18:09
  Speaker 3: set up this financial structure and contacted all his people
• 18:13
  Speaker 3: who thought would be.
• 18:14
  Speaker 2: Interested talk to me about the concept.
• 18:16
  Speaker 3: Sure, it's pretty exciting. Hope you are ready for tastiness.
• 18:20
  Speaker 3: So Charlie Street is, as you know, from a food
• 18:25
  Speaker 3: product perspective, we are going to be open for breakfast
• 18:28
  Speaker 3: and lunch, a fast casual concept that delivers artismal toasts
• 18:33
  Speaker 3: and colorful bowls and premium quality coffee. So there's like
• 18:37
  Speaker 3: the product you know, proposition for us. However, Charlie Street,
• 18:41
  Speaker 3: it's going to be more than that from our perspective
• 18:43
  Speaker 3: and that we're going to be driven by our messages.
• 18:45
  Speaker 3: So I'm putting a studio kitchen in downstairs. Allows me
• 18:48
  Speaker 3: to collaborate with farmers, you know, individuals who want to
• 18:52
  Speaker 3: raise particular wareness on sustainability and all those kind of
• 18:56
  Speaker 3: concepts too. So one of the things we're doing is
• 18:58
  Speaker 3: partnering with a watercommpany where. For every I think every
• 19:02
  Speaker 3: bottle of water we save by using this particular tap
• 19:05
  Speaker 3: we creates. Every ten thousand bottles of water we save,
• 19:09
  Speaker 3: we create a well in a third world country, so
• 19:11
  Speaker 3: it reduces the amount of time that a family would
• 19:13
  Speaker 3: have to walk to get the water for the day.
• 19:16
  Speaker 3: They're also using reclaim wood from places like Coney Island Boardwalk,
• 19:21
  Speaker 3: so we're using more parts of the city that, you know,
• 19:23
  Speaker 3: instead of having to chuck out, we're using the part
• 19:24
  Speaker 3: of our story and obviously using a lot of the
• 19:27
  Speaker 3: local farmers in the respective part of New York and
• 19:31
  Speaker 3: Jersey that you know, we want to support them too.
• 19:33
  Speaker 3: And so as in grow and hopefully Child three gets
• 19:37
  Speaker 3: the numbers we want to, we're going to be able
• 19:39
  Speaker 3: to partner with charities and things like that that really
• 19:42
  Speaker 3: have a voice and we can put something on a
• 19:44
  Speaker 3: menu that would really stand out not just at one
• 19:47
  Speaker 3: location but multiple and have a positive impact because the
• 19:51
  Speaker 3: end of the day, as a chef, that's what we want.
• 19:53
  Speaker 2: So coffee is a big thing in Australia.
• 19:55
  Speaker 3: Yeah, it's like part of our social life. I guess
• 19:58
  Speaker 3: you get up and you have a coffee. It's kind
• 20:01
  Speaker 3: of like you go down to the cafe, you don't
• 20:03
  Speaker 3: usually make it a home per se. It's part of
• 20:05
  Speaker 3: your social life and it's definitely Australia's culture is cafes.
• 20:10
  Speaker 3: I definitely would say that the avocado toast is probably
• 20:12
  Speaker 3: the national dish that Australia's brought to the world. I
• 20:17
  Speaker 3: would say the actual Australian cuisine is, you know, indigenous culture,
• 20:21
  Speaker 3: so things like bush tucker, which is what our Aboriginal
• 20:24
  Speaker 3: ancestors had. But to see avocado toast with post egg
• 20:28
  Speaker 3: on top in a number of different cafes around the globe,
• 20:31
  Speaker 3: we've clearly had a bit of an impact.
• 20:33
  Speaker 1: I want to kind of backtrack for a second. You're
• 20:36
  Speaker 1: kind of at your hurdle moment per se, and you're
• 20:40
  Speaker 1: trying to figure out, okay, what's next. And we talked
• 20:43
  Speaker 1: a little bit before you came in here about how
• 20:45
  Speaker 1: some of the things in your routine started to change,
• 20:48
  Speaker 1: and you shared with me a little bit about how
• 20:51
  Speaker 1: meditation kind of helped push you through this difficult time.
• 20:55
  Speaker 1: Why don't you talk to me a little bit about
• 20:56
  Speaker 1: how you started integrating meditation into your life and what
• 21:00
  Speaker 1: that looks like for you now.
• 21:01
  Speaker 3: Sure, So, I think before I've started meditating, I realized
• 21:05
  Speaker 3: the importance of a morning routine for me, Like I
• 21:07
  Speaker 3: always find that a morning routine can be anything that
• 21:10
  Speaker 3: an individual just finds that primes them for the day.
• 21:13
  Speaker 3: That's the way I like to put it to anyone
• 21:15
  Speaker 3: to speak to this on a number of times. For me,
• 21:17
  Speaker 3: getting up and going to the gym, it's a given,
• 21:19
  Speaker 3: Like I love getting up, sweating and just making sure
• 21:22
  Speaker 3: my body gets absolutely destroyed before I write an email
• 21:27
  Speaker 3: or do any form of cooking. And as I was
• 21:31
  Speaker 3: telling you, and you saw this morning and our.
• 21:32
  Speaker 1: Gym just quitch, by the way, I'm at the gym
• 21:36
  Speaker 1: on the treadmill today and I had never met Dan
• 21:39
  Speaker 1: in person, and I look up and I'm like, this
• 21:41
  Speaker 1: guy looks so familiar. And then I hear him speak,
• 21:45
  Speaker 1: and we had spoken on the phone before this lovely episode,
• 21:49
  Speaker 1: and I'm like, this is definitely this guy. I'm getting
• 21:52
  Speaker 1: theater today and he's just there like doing some push presses.
• 21:58
  Speaker 3: Something some weird Yeah I was actually doing. So we're doing.
• 22:01
  Speaker 3: The routine was fifty in partners of two, it was
• 22:05
  Speaker 3: one hundred push jerks.
• 22:07
  Speaker 2: Oh yeah, I was wondering how that was working.
• 22:10
  Speaker 3: Yeah, so you had. We ended up doing ten by ten,
• 22:12
  Speaker 3: so we actually did. So we did that. Then we
• 22:14
  Speaker 3: did a run around the block and then straight into
• 22:17
  Speaker 3: a one hundred cow row, so your partner your new
• 22:19
  Speaker 3: ten eh. Then into another run around the block. We
• 22:22
  Speaker 3: did one hundred sit ups each. Then it was like
• 22:24
  Speaker 3: a hundred burpies and so on and so forth, back to
• 22:27
  Speaker 3: one hundred push jakes.
• 22:28
  Speaker 2: Just so like a walk around the block. That's it.
• 22:31
  Speaker 3: So's like I was I saying, like I treat my
• 22:33
  Speaker 3: body like a roller coaster. But for so long I
• 22:36
  Speaker 3: did that, and that's always still a part of my
• 22:39
  Speaker 3: morning routine. Except it took me a while to realize
• 22:42
  Speaker 3: importance of actually relaxing your mind. So for me, my
• 22:47
  Speaker 3: met form of meditation, which I soon to realize was
• 22:50
  Speaker 3: is mindfulness. So I find it very hard to sit still,
• 22:54
  Speaker 3: and so the idea of being active is much easier
• 22:57
  Speaker 3: to me. So things like yoga of it already tough
• 23:00
  Speaker 3: for me to be disciplined for so when I started meditating,
• 23:04
  Speaker 3: it was always a it's always something I start off
• 23:06
  Speaker 3: with only three minutes before moving on the flour and
• 23:09
  Speaker 3: eventually progressing. But what I realized was the importance of
• 23:13
  Speaker 3: I guess your performance and happiness throughout the day. So
• 23:17
  Speaker 3: whilst we always talk about our physical sense of you
• 23:20
  Speaker 3: go to the gym, then you must recover by resting,
• 23:23
  Speaker 3: we never talk so much about our mind doing the
• 23:26
  Speaker 3: same thing, because throughout the day, particularly in New York
• 23:29
  Speaker 3: or my you know, hustling about jumping between meetings and
• 23:32
  Speaker 3: podcasts and whatnot, you kind of never really relaxed the mind.
• 23:35
  Speaker 3: And so it took me a realization of what meditation
• 23:39
  Speaker 3: actually does to be more persistent with it. But ever
• 23:42
  Speaker 3: since I've had that click moment and got into a
• 23:45
  Speaker 3: routine of going to the gym, coming home, and meditating
• 23:49
  Speaker 3: for a minimum of ten minutes, my days are so clear,
• 23:53
  Speaker 3: and I just feel like my brain is sending me
• 23:56
  Speaker 3: high fives constantly because it's the most It's just my
• 24:00
  Speaker 3: thought process is no longer bouncy. It's clear. I know
• 24:05
  Speaker 3: my focus, I know my day's outcomes are, I know
• 24:08
  Speaker 3: my week's outcomes are going to be, and I move
• 24:09
  Speaker 3: on for what my year's action steps are going to be.
• 24:12
  Speaker 3: And having that clarity, having that discipline to be still
• 24:15
  Speaker 3: for ten minutes, I think is one of the best
• 24:19
  Speaker 3: things that you can do for your day.
• 24:20
  Speaker 1: When you started adding this meditation practice in regularly, were
• 24:25
  Speaker 1: you doing a guided meditation or were you just doing
• 24:27
  Speaker 1: it on your own?
• 24:28
  Speaker 2: Or how are you getting into it?
• 24:29
  Speaker 3: Yeah? I started with headspace.
• 24:31
  Speaker 2: Actually, you and everyone else man.
• 24:32
  Speaker 3: Yeah, I actually what I hear? I think I was.
• 24:35
  Speaker 3: So I listened to podcasts throughout the day and I
• 24:39
  Speaker 3: can't remember was it. I can't remember. It was Tim
• 24:41
  Speaker 3: Ferris or Lewis Howes who told me was talking about headspace,
• 24:47
  Speaker 3: and so I started doing it. You know, between that
• 24:49
  Speaker 3: and making my bed the first thing. It became a ritual.
• 24:52
  Speaker 1: That's kind of crazy. You said that too, because another
• 24:54
  Speaker 1: guy that was on the podcast, his name is Adam Callen.
• 24:57
  Speaker 1: He's the co founder of Gene Motorcycles. They're based out
• 24:59
  Speaker 1: of Williamsburg. Adam Callen said he used to before he
• 25:04
  Speaker 1: kind of added mindfulness into his routine as well, would
• 25:08
  Speaker 1: get up in the morning and sit on the couch
• 25:10
  Speaker 1: and think about making his bed. And it was finally,
• 25:13
  Speaker 1: you know, one day he just had this moment. He
• 25:15
  Speaker 1: was like, I don't need to waste ten minutes sitting
• 25:17
  Speaker 1: here thinking about making my bed. I just need to
• 25:19
  Speaker 1: start making the bed in every aspect of my life. Yeah,
• 25:24
  Speaker 1: and meditation and mindfulness actually really gave him an inch
• 25:28
  Speaker 1: toward that as well.
• 25:29
  Speaker 3: One. I think that's what's great about what I've realized
• 25:32
  Speaker 3: about mindfulness meditation is although it focuses you for that
• 25:37
  Speaker 3: aspect of the day, it also makes you realize the
• 25:40
  Speaker 3: importance of balance throughout. You know, I've always talked about balance.
• 25:43
  Speaker 3: I talk about harmony, whether it be in food, activity, play.
• 25:48
  Speaker 3: But you know, I got to a point where I
• 25:50
  Speaker 3: no longer really looking at an email on Saturday or Sunday.
• 25:53
  Speaker 3: I had an incident with my manager the other day.
• 25:56
  Speaker 3: He's like, you have a deliverable and I didn't know.
• 25:59
  Speaker 3: I don't check my emails the weekends. And it's just
• 26:01
  Speaker 3: I've gotten to that discipline now because the first thing
• 26:04
  Speaker 3: I do is I got to make my bed, and
• 26:06
  Speaker 3: that is you know, it just means I've done one
• 26:08
  Speaker 3: thing today, I've ticked that box. But the mindfulness meditation
• 26:12
  Speaker 3: has made me realize how much harmony is important for me.
• 26:15
  Speaker 3: I know that people talk about crushing it and like
• 26:18
  Speaker 3: going all out and what you have to do and
• 26:19
  Speaker 3: the minim hours of sleep you have and the burning
• 26:21
  Speaker 3: candles both ends and I'm totally agree. If you need
• 26:25
  Speaker 3: to do that, that's totally what you need to do.
• 26:27
  Speaker 3: Then you get to a point where you've been doing
• 26:28
  Speaker 3: that for a little bit and you realize that sometimes
• 26:31
  Speaker 3: you actual outlet of performance is better when it's one
• 26:34
  Speaker 3: hundred percent as opposed to six percent for a longer
• 26:36
  Speaker 3: period of time. Right, That's why switching off to me
• 26:39
  Speaker 3: has been so crucial.
• 26:40
  Speaker 1: So when you started meditating, did you really feel like
• 26:43
  Speaker 1: some of the big plans that started to form on
• 26:45
  Speaker 1: the business side made a little bit more sense.
• 26:47
  Speaker 3: It's funny, like you really try and think about how
• 26:50
  Speaker 3: that's even possible. But yeah, everything I speak to I
• 26:53
  Speaker 3: have a Monday morning call with my content manager, and
• 26:57
  Speaker 3: the clarity on those calls has just been absolutely phenomenal.
• 27:01
  Speaker 3: Ever since I was in a consistent state of mindfulness meditation.
• 27:05
  Speaker 3: You know, the time of days that I plan out
• 27:07
  Speaker 3: my you know, active whether it be I have a
• 27:11
  Speaker 3: thinking time. I actually have a thinking time in the afternoon,
• 27:13
  Speaker 3: which is like my one hour of just me shut
• 27:16
  Speaker 3: everything off, and if I'm thinking of a new recipe
• 27:18
  Speaker 3: or a new trad strategy, a new something I have
• 27:21
  Speaker 3: to do for the new production, like anything like that.
• 27:24
  Speaker 3: It's that one hour throughout the day. There's there's I
• 27:26
  Speaker 3: have two meetings generally during the day if I'm going
• 27:28
  Speaker 3: to have them, and then between two times everything else
• 27:31
  Speaker 3: is like work at all, what I call play because
• 27:34
  Speaker 3: it's fectively I've got the best job in the world,
• 27:36
  Speaker 3: in my opinion. So from this mindfulness meditation, it's really
• 27:39
  Speaker 3: made me clear in all aspects of my life. And
• 27:41
  Speaker 3: it's funny how that has led to business performing really
• 27:45
  Speaker 3: well too.
• 27:46
  Speaker 2: So it's talk to me a little about that thinking time.
• 27:48
  Speaker 2: What do you do? Do you walk around? Do you
• 27:50
  Speaker 2: not walk around? I mean, everything's off.
• 27:52
  Speaker 3: That's funny. I go to a cafe, I have an espresso,
• 27:56
  Speaker 3: and I put headphones in, but don't listen to music.
• 28:00
  Speaker 2: I am so about that life.
• 28:03
  Speaker 1: I actually just got I'm wearing them right now, these
• 28:05
  Speaker 1: crazy awesome Sony headphones, and I put them in and
• 28:08
  Speaker 1: the entire world is just shut out And it doesn't
• 28:11
  Speaker 1: even matter if anything's playing through them, because I feel
• 28:14
  Speaker 1: like when they're on, and I know there have definitely
• 28:16
  Speaker 1: been studies about this, I can just focus on whatever
• 28:19
  Speaker 1: it is that I've got to.
• 28:19
  Speaker 3: Do exactly exactly I read it. It's amazing and also
• 28:23
  Speaker 3: for a couple of things. It's like, as as you're
• 28:26
  Speaker 3: aware of your headphones on, it's almost like the don't
• 28:28
  Speaker 3: even try and talk to me, Like yeah, that kind
• 28:30
  Speaker 3: of moment. And you know, it's funny. I read a
• 28:36
  Speaker 3: couple of maybe one chapter of a book, and they'll
• 28:38
  Speaker 3: just get me into a state of just I've had
• 28:40
  Speaker 3: my me time. I can now get into a creative state.
• 28:43
  Speaker 3: I've got my headphones on, I've got my espresso. It's
• 28:46
  Speaker 3: how I'm able to prime myself for those moments of thinking.
• 28:49
  Speaker 3: And I may not action those thoughts until a week later,
• 28:52
  Speaker 3: but I know that I've thought of this, and whether
• 28:55
  Speaker 3: it be looking at the back end of the website,
• 28:58
  Speaker 3: how to target new funnels and you make sure that
• 29:00
  Speaker 3: we're really looking after people who are consuming some of
• 29:03
  Speaker 3: my recipes, like that one hour is so crucial to
• 29:07
  Speaker 3: every aspect of my business.
• 29:09
  Speaker 1: You said that meditation makes you feel more clear. Compare
• 29:13
  Speaker 1: how you feel throughout the day like today, for instance,
• 29:16
  Speaker 1: versus how you used to feel, maybe when you were
• 29:19
  Speaker 1: grinding trying to put together all that stuff for the
• 29:22
  Speaker 1: former restaurant concept.
• 29:23
  Speaker 3: Yeah, it's so funny to reflect about then and now,
• 29:26
  Speaker 3: because then I was like, honestly, it felt like I
• 29:30
  Speaker 3: was The best way I can put is, my mind
• 29:32
  Speaker 3: felt like it was jumping between a meeting then going
• 29:34
  Speaker 3: to another meeting. And when you're in a meeting, you're
• 29:36
  Speaker 3: never actually actioning any of the meeting minutes, but you're
• 29:39
  Speaker 3: just go into between the meetings. And if you go
• 29:41
  Speaker 3: between the meetings so often throughout the day, you're never
• 29:43
  Speaker 3: actioning any of the things that were talked about, be
• 29:45
  Speaker 3: still jumping between and so that's how scattered my mind felt.
• 29:48
  Speaker 3: I constantly felt I was jumping between something and never
• 29:51
  Speaker 3: had that abilities to focus on this one of the
• 29:54
  Speaker 3: things I was doing throughout the day. And now I'm
• 29:57
  Speaker 3: probably busier than honestly the projects I have on the moment,
• 30:01
  Speaker 3: four times as busy as I was back then, and
• 30:05
  Speaker 3: I'm so much happier and clearer. Like I wake up
• 30:08
  Speaker 3: and I'm never really a stressful person, but I just
• 30:12
  Speaker 3: feel like controlled. I feel super controlled. Not in a
• 30:16
  Speaker 3: way that I feel safe in the sense that I
• 30:20
  Speaker 3: don't want to have the hustle. I've got the hussle,
• 30:22
  Speaker 3: don't get me wrong, but I just feel really controlled,
• 30:24
  Speaker 3: like and I think that's a It took mindfulness meditation
• 30:27
  Speaker 3: to really make that really realization clear for me.
• 30:33
  Speaker 2: It's interesting that you say that.
• 30:34
  Speaker 1: I actually recently wrote an article for Runners World about
• 30:39
  Speaker 1: accepting the things that you can't change. I ran the
• 30:41
  Speaker 1: Boston Marathon last month, and on that day it was
• 30:45
  Speaker 1: apocalyptic for lack of a better designation, So whether it was.
• 30:48
  Speaker 2: Awful, it was pouring.
• 30:50
  Speaker 1: At times, it felt like there was like a two
• 30:51
  Speaker 1: hundred and forty pound linebacker pushing me back because of
• 30:54
  Speaker 1: the wind. I was actually obscenely proud of myself because
• 30:58
  Speaker 1: I wasn't angry. I wasn't angry about the circumstance, Like
• 31:01
  Speaker 1: there was nothing I could do about the weather. The
• 31:04
  Speaker 1: only things that I could focus on were the things
• 31:07
  Speaker 1: that I could control, so through meditation, which was something
• 31:12
  Speaker 1: for this marathon, being my sixth, it was the first
• 31:14
  Speaker 1: time I ever incorporated like a constant meditation practice into
• 31:18
  Speaker 1: my regular routine. And for me, just like the noting
• 31:21
  Speaker 1: and like recognizing thoughts that come up and like accepting
• 31:25
  Speaker 1: them and then kind of distancing yourself emotionally from situations
• 31:30
  Speaker 1: that may be less than ideal. So for me in
• 31:32
  Speaker 1: this marathon, accepting what I couldn't change was ultimately what
• 31:37
  Speaker 1: helped me get through it. Like, almost as valuable as
• 31:40
  Speaker 1: all of the training runs was the meditation practice that
• 31:43
  Speaker 1: I picked up. Because if I hadn't taken the time
• 31:46
  Speaker 1: to really understand how to use these different techniques, I
• 31:51
  Speaker 1: could have been shit out of luck come marathon Monday.
• 31:54
  Speaker 1: And so I hear you when you're saying it makes
• 31:56
  Speaker 1: my days feel like they're more organized. It makes me
• 31:58
  Speaker 1: feel like I can kind of take a or step
• 32:00
  Speaker 1: back sometimes. I think that, hands down, is one of
• 32:05
  Speaker 1: the most beautiful things about meditation.
• 32:07
  Speaker 3: I think that's crazy. It's one hundred percent of the
• 32:09
  Speaker 3: nose in their head. And firstly, congratulations six marathons is phenomenal,
• 32:14
  Speaker 3: and we all heard about that Boston marathon, so that's
• 32:18
  Speaker 3: very impressive. But you touched on a really good point.
• 32:20
  Speaker 3: Control what you can and I always say control the controllable.
• 32:24
  Speaker 3: If you can't control something, in my opinion, you should
• 32:27
  Speaker 3: not be thinking about it the sweat time all that
• 32:29
  Speaker 3: kind of thing. For being able to control something that's different.
• 32:33
  Speaker 3: If you can't control it, move on to something that
• 32:35
  Speaker 3: you can control, because the end of the day, if
• 32:36
  Speaker 3: you can't control it, you can't thinking about it.
• 32:48
  Speaker 1: Quick shout out to the sponsor of today's episode, Ultra.
• 32:52
  Speaker 1: I can't believe I'm saying this, but spring has finally
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  Speaker 1: sprung after what felt like forever, and summer is on
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• 32:59
  Speaker 2: Now is the best time to get out there and
• 33:02
  Speaker 2: go trail running.
• 33:03
  Speaker 1: If you're a roadrunner and you're looking to try something
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  Speaker 1: Ultra for Hurdle. That's Ultra for Hurdle to get fifty
• 33:33
  Speaker 1: percent off your purchase. Let's get back to it. I'm
• 33:48
  Speaker 1: here with Dan Churchill. We are talking about how mindfulness
• 33:52
  Speaker 1: has helped him build a better business, I would say,
• 33:57
  Speaker 1: with the pending launch of his restaurant Content here in
• 34:00
  Speaker 1: New York City next month. We also mentioned earlier that
• 34:04
  Speaker 1: Dan is the chef for under Armours, So why don't
• 34:08
  Speaker 1: you tell me a little bit about what that entails.
• 34:10
  Speaker 2: That's kind of awesome.
• 34:11
  Speaker 3: Yeah, it's too fine. Ander Armour is a phenomenal, phenomenal
• 34:14
  Speaker 3: company and even a family at that. I went to
• 34:16
  Speaker 3: Baltimore and it's really cool to see the operation they have.
• 34:18
  Speaker 3: But they were effectually looking for someone to look after
• 34:23
  Speaker 3: Lindsay nutritionally. Lindsay Yvonne at at the Winter Olympics this
• 34:27
  Speaker 3: year in Peong Chain And so when they reached out
• 34:29
  Speaker 3: to a chef, they're looking for a chef in the
• 34:32
  Speaker 3: health department, and when they searched it on Google, they
• 34:36
  Speaker 3: had my name pop up a number of times. And
• 34:38
  Speaker 3: so what started out as a Google search turned out
• 34:41
  Speaker 3: to be a really cool partnership where you know, as
• 34:45
  Speaker 3: a chef of under Armor, I look after a lot
• 34:47
  Speaker 3: of their food in nutrition space, but also and also
• 34:51
  Speaker 3: their content with my fitness power, which there's a massive
• 34:54
  Speaker 3: community of awesome health individuals. And then I went to
• 34:58
  Speaker 3: the Olympics and looked at after Lindsay Vonn and her
• 35:01
  Speaker 3: food for a couple of.
• 35:02
  Speaker 2: Weeks, just looked after her.
• 35:04
  Speaker 1: For those of you, for some reason who may not
• 35:06
  Speaker 1: know who Lindsay Vonn is, you're living under a rock
• 35:10
  Speaker 1: Lindsay is an American World.
• 35:12
  Speaker 2: Cup alpine ski racer. It's pretty awesome.
• 35:15
  Speaker 3: She's a wicked cheek. She's actually going for the most downhill,
• 35:21
  Speaker 3: most downhill wins of all time, she's currently the most
• 35:25
  Speaker 3: as a female. And to be honest, what's really cool
• 35:28
  Speaker 3: about her is, you know, I played rugby, played sport
• 35:32
  Speaker 3: all my life pretty much. I wanted to play professionally.
• 35:35
  Speaker 3: It's so injured and the injuries that she's gone through
• 35:39
  Speaker 3: isn't like one of those incidents is enough to, you know,
• 35:42
  Speaker 3: derail anyone for the rest of their life. She's been
• 35:45
  Speaker 3: through like five and she's got up and just.
• 35:48
  Speaker 2: Done all over her lot of eclairs, right, a lot.
• 35:50
  Speaker 3: Of a cl hip. Oh these oh god, it's horrific.
• 35:55
  Speaker 3: But and and she's really cool. She's so American, like
• 35:57
  Speaker 3: she's she's.
• 35:59
  Speaker 2: Like I've met her.
• 36:00
  Speaker 1: I remember a couple of years ago I did like
• 36:02
  Speaker 1: a rapid fire question video with her for an old
• 36:05
  Speaker 1: job and she was so delightful.
• 36:07
  Speaker 3: She's awesome, she's so cool.
• 36:09
  Speaker 1: So what are some of the things that you would
• 36:12
  Speaker 1: prepare for her?
• 36:13
  Speaker 3: Yeah, so it depends on the day. So if she
• 36:15
  Speaker 3: has multiple events, I would make sure there's some form
• 36:18
  Speaker 3: of high GI snack. So I made like a banana
• 36:20
  Speaker 3: bread for example.
• 36:21
  Speaker 2: I wait, sorry, what was that WORDI GI? What's that? Oh?
• 36:24
  Speaker 3: Hi Gi?
• 36:25
  Speaker 2: I'm sorry. This accent is just throwing me.
• 36:27
  Speaker 3: On my apologies. Guys.
• 36:29
  Speaker 1: Hi wait, I'm gonna say high g I hi g I.
• 36:33
  Speaker 1: I mean that was the worst. But the way you
• 36:39
  Speaker 1: just said it just like all blended together. And I
• 36:41
  Speaker 1: was like, is this a term? Are you speaking Italian again?
• 36:43
  Speaker 3: I don't know?
• 36:44
  Speaker 2: Hi g I snack? Yeah, So what's an example?
• 36:47
  Speaker 3: Banana bread or blase balls, those kind of things. She's okay,
• 36:52
  Speaker 3: so this, Yeah, I'm ready. I got some. I got
• 36:55
  Speaker 3: some coffee vanilla bliss balls. So your coffee dates, coconut walnuts,
• 37:01
  Speaker 3: and peanut butter. Yeah, so good. So you got those things?
• 37:05
  Speaker 3: You got the breakfast that would be ranging from a
• 37:07
  Speaker 3: protein right through to a complex thing like an oatmeal,
• 37:10
  Speaker 3: so peebe and j oatmeal, Like I made a peanut
• 37:12
  Speaker 3: butter and then a chia jam on top of Vinilo oatmeal,
• 37:16
  Speaker 3: or be a fritata which could have been like ghost cheese,
• 37:20
  Speaker 3: sundried tomatoes, some spinach with soup potato as a little Christie.
• 37:25
  Speaker 2: Bass kind of thing that sounds delicious, Yeah, super tasty.
• 37:29
  Speaker 1: Well you said you also produce content for under Armer
• 37:32
  Speaker 1: as well, So if people were to go check out
• 37:34
  Speaker 1: some of their sites that you're talking about my Fitness Pals,
• 37:37
  Speaker 1: they would go on there and they'd be able to
• 37:38
  Speaker 1: get some of your eats in my eight Go.
• 37:41
  Speaker 3: Onto my Fitness Pound, just type in Dan Churchill and yeah,
• 37:44
  Speaker 3: you see my face. Unfortunately pop up.
• 37:47
  Speaker 1: Unfortunately, that's not the only place that people can see
• 37:50
  Speaker 1: your face online.
• 37:51
  Speaker 2: Talk to me about some of the other projects you
• 37:53
  Speaker 2: have going on.
• 37:54
  Speaker 1: I know with Genius Kitchen, you have Feast with Friends,
• 37:57
  Speaker 1: So talk to me about fast with Friends and also
• 37:59
  Speaker 1: about in the kitchen some people mightn't know about.
• 38:02
  Speaker 3: Yeah. So Jinia's Kitchen is a platform that's under Discovery,
• 38:06
  Speaker 3: which is also part of Food NETWORKGTV Cooking Channel. It's
• 38:11
  Speaker 3: effectively a website app based platform where it's got a
• 38:15
  Speaker 3: range of different shows. So it could be like Carbonivorous Eats,
• 38:19
  Speaker 3: things with Jamie Oliver, Nigel Lawson, and then you've got
• 38:22
  Speaker 3: Feasts with Friends, which is my show which is current
• 38:25
  Speaker 3: in season two. So the concept of the show Feasts
• 38:28
  Speaker 3: with Friends is it's absolutely real. So I'm living in
• 38:32
  Speaker 3: New York City, and I'm super inspired every day by
• 38:34
  Speaker 3: different things, whether it be going into a shop, seeing friends,
• 38:38
  Speaker 3: and the scenarios in each episode pretty much really depicts
• 38:42
  Speaker 3: my friends and each recipe or recipes that I create
• 38:45
  Speaker 3: in each episode related to them. So, for example, my
• 38:49
  Speaker 3: friend Nate, who's a gun real estate twenty five year
• 38:53
  Speaker 3: old duties a legend. He barely does any other than
• 38:56
  Speaker 3: sweep potato, Brussels sprouts, grilled chicken, and so like, that's great,
• 39:01
  Speaker 3: but I want to like make sure he maximizes his flavor.
• 39:04
  Speaker 3: And he's got a lovely girlfriend too, named Noise, so
• 39:06
  Speaker 3: I want to make sure that she gets a maxim
• 39:09
  Speaker 3: amount of flavor out of the ingredients that he's producing.
• 39:11
  Speaker 3: So I put together a really simple dish on meal preps.
• 39:13
  Speaker 3: So you know, that's one kind of scenario. Another scenario
• 39:16
  Speaker 3: could be with my new book, creating a recipe with
• 39:19
  Speaker 3: my food stylist and getting the feedback from her along
• 39:23
  Speaker 3: with people on Instagram, and creating this amazing olive oil cake.
• 39:27
  Speaker 2: I'll ave oilcake.
• 39:28
  Speaker 1: Yeah, you're speaking my language right up. You mentioned you're
• 39:32
  Speaker 1: a new book. Talk to me about your new book.
• 39:34
  Speaker 1: Talk to me about being an author.
• 39:36
  Speaker 3: Yeah, so being author is awesome. I love it because
• 39:41
  Speaker 3: you can hand your book to your mum and mum
• 39:43
  Speaker 3: sees you with your face on it and she's super excited.
• 39:46
  Speaker 3: But also it's a way of connecting with complete strangers
• 39:49
  Speaker 3: that hasn't actually impact I think that's the biggest thing
• 39:52
  Speaker 3: for me. So I would get random things on Instagram
• 39:55
  Speaker 3: where they may not have seen you on Instagram but
• 39:57
  Speaker 3: seen my book and want to reach out and say
• 39:59
  Speaker 3: how thank you for these awesome recipes I've actually had
• 40:03
  Speaker 3: to date about I think it's eight people propose over
• 40:06
  Speaker 3: a dish for my recipe and to know that a
• 40:09
  Speaker 3: dish that I, you know, put together has been so
• 40:13
  Speaker 3: important to an event of someone's life, of that magnitude
• 40:17
  Speaker 3: that is wicked like that, That's why the power of
• 40:20
  Speaker 3: food is so amazing.
• 40:22
  Speaker 2: They message you when they do that.
• 40:24
  Speaker 3: Yeah, it's pretty incredible. Hey, Danish, want you know I
• 40:28
  Speaker 3: proposed to my girlfriend over like, you know, the standing roast.
• 40:31
  Speaker 4: And she said yes, it was all because of the rest.
• 40:34
  Speaker 4: I was like, I'm not taking any credit for this exactly,
• 40:40
  Speaker 4: like definitely not.
• 40:41
  Speaker 3: No, It's like these guys are putting X amount of
• 40:43
  Speaker 3: years already with this lovely girl. And I'm not taking
• 40:45
  Speaker 3: any of the credit, but it's cool to see that
• 40:47
  Speaker 3: he thought it was such an important way to propose
• 40:49
  Speaker 3: to her over a dish that you if.
• 40:51
  Speaker 1: What is one of the biggest challenges when it comes
• 40:56
  Speaker 1: to launching your own restaurant, It's going to.
• 41:01
  Speaker 3: Be the right stuff you you constantly, I can I
• 41:06
  Speaker 3: can teach anyone anything food. I can teach them any
• 41:10
  Speaker 3: to do with you know, I guess how to how
• 41:12
  Speaker 3: to like, you know, prep anything to what we want
• 41:15
  Speaker 3: our service model to look like. At the end of
• 41:17
  Speaker 3: the day, you cannot get them to handle the customer,
• 41:21
  Speaker 3: understand the behavioral types and react unless they know how
• 41:24
  Speaker 3: to do that from experience or they know how they're
• 41:26
  Speaker 3: done from their parents or whatever. So that's probably the
• 41:29
  Speaker 3: biggest challenge. You can talk about the challenges of plumbing,
• 41:32
  Speaker 3: you know, putting the right piping, electrical stuff in and
• 41:35
  Speaker 3: getting the right money together. That stuff is like, that's
• 41:38
  Speaker 3: honestly second level because you don't have the ability to
• 41:41
  Speaker 3: control what's going on over there with that kind of stuff.
• 41:44
  Speaker 2: Interesting, and how do you find these people?
• 41:47
  Speaker 3: Yeah, it's very unfortunately with Instagram people already asking so
• 41:52
  Speaker 3: having people reach out and you know, across my Instagram,
• 41:55
  Speaker 3: across Charlie Street's Instagram, they're interested in either cooking or
• 41:59
  Speaker 3: just being part of it. They love the vibe of
• 42:00
  Speaker 3: what's going on. But otherwise, you have platforms you can
• 42:04
  Speaker 3: reach out to, you have, you can put it up
• 42:06
  Speaker 3: on it, you can put it up on social media.
• 42:09
  Speaker 3: It is probably the best way we're gonna do it.
• 42:11
  Speaker 3: But yeah, I've already got my My content manager is
• 42:14
  Speaker 3: actually gonna be going across both Charlie Street and down
• 42:17
  Speaker 3: church all the brands. So it's gonna be That's quite
• 42:19
  Speaker 3: an easy that's quite an easy transition for her. And yeah,
• 42:23
  Speaker 3: from there, we're just gonna keep going.
• 42:24
  Speaker 2: Dan Churchill the brand kind of crazy.
• 42:27
  Speaker 3: I just can't ever just said that. I just threw
• 42:29
  Speaker 3: off my mouth.
• 42:31
  Speaker 2: You only got that level of that.
• 42:34
  Speaker 3: Yeah, look, you know what, I've got to own this. Yeah,
• 42:36
  Speaker 3: I guess. So it's funny because I guess at the
• 42:39
  Speaker 3: point now, like you, that brand stands for something and
• 42:42
  Speaker 3: stands for happiness, health and making you healthy, eating more
• 42:46
  Speaker 3: affordable to the everyday individual. And I guess that it
• 42:49
  Speaker 3: took me while realized and this is very in a
• 42:51
  Speaker 3: strong way of doing things that you brought up to
• 42:53
  Speaker 3: always just not speak lowly of yourself, but not to
• 42:56
  Speaker 3: not to tell it how it is. Sometimes and you
• 42:58
  Speaker 3: get to a point like, Okay, now I'm doing this.
• 43:01
  Speaker 3: The reason they'll have to be figured ahad for this
• 43:02
  Speaker 3: is who I believe in it. And so that's what
• 43:04
  Speaker 3: I'm doing. And so with everything that's going on, the
• 43:06
  Speaker 3: whole sole focus for that is still what your core
• 43:08
  Speaker 3: message is. And so that means you have to promote
• 43:11
  Speaker 3: the brand and so be it.
• 43:12
  Speaker 1: I think that can be a little bit of a
• 43:14
  Speaker 1: slippery slope. I mean, I've had some really great guests
• 43:17
  Speaker 1: in here that have quite the social media followings, and
• 43:20
  Speaker 1: most of them have assistance or you know, some sort
• 43:25
  Speaker 1: of communications director of sorts, whether that be a friend
• 43:29
  Speaker 1: or hired help.
• 43:30
  Speaker 2: And they weren't always like that.
• 43:32
  Speaker 1: But when you get to a certain point, it's it's
• 43:35
  Speaker 1: not you know, succumbing to what might be considered imposter
• 43:39
  Speaker 1: syndrome anymore. It's like you're not pretending that you've done
• 43:43
  Speaker 1: all these amazing things, Like you've done all these amazing things.
• 43:46
  Speaker 1: You know, you have a contract with the Food Network,
• 43:49
  Speaker 1: you are a published author, you are launching a new restaurant,
• 43:52
  Speaker 1: and with that comes a lot of responsibility and sometimes
• 43:56
  Speaker 1: you need some help.
• 43:57
  Speaker 3: Yeah, yeah, now you do know it. And I think
• 44:01
  Speaker 3: it's just that's I think that's a whole concept in
• 44:03
  Speaker 3: itself that I probably still struggle with day to day
• 44:06
  Speaker 3: to own so to about owning something. I tokout, owning
• 44:09
  Speaker 3: a brand, owning a message, And it's still to this
• 44:11
  Speaker 3: day the ability to someone say, you know, Dan, you've
• 44:14
  Speaker 3: done so well. That's it's just the way I've been
• 44:17
  Speaker 3: brought up with having two brothers and you know, a
• 44:20
  Speaker 3: family of just super awesome people to keep you level.
• 44:23
  Speaker 2: Headed when it comes to what we are eating every day.
• 44:29
  Speaker 1: I know, you give me some suggestions of things that
• 44:31
  Speaker 1: I should be keeping in my refrigerator, but what is
• 44:35
  Speaker 1: something that I should be eating very regularly?
• 44:39
  Speaker 3: I think there's a big philosophy that I'm really looking
• 44:42
  Speaker 3: forward to push in the next like six months and ongoing,
• 44:45
  Speaker 3: to be honest, and it's going to come out with
• 44:47
  Speaker 3: all the recipes that I do. But I think one
• 44:49
  Speaker 3: of the easiest things to think about is color. So
• 44:52
  Speaker 3: like whenever everyone talks to me like what's the best
• 44:54
  Speaker 3: way to eat, it's like, just fill your day with color.
• 44:57
  Speaker 3: And I mean that from a specific of there's so
• 45:01
  Speaker 3: many microvitamins, matronutrients, and just tastiness in density of color,
• 45:06
  Speaker 3: like soup potatoes, all these greens we have, roasted vegetables,
• 45:10
  Speaker 3: all those kinds of things are filled with amazing unrefined
• 45:15
  Speaker 3: like ingredients and color and tastiness. And if you eat
• 45:19
  Speaker 3: those kind of things, we hear about eating the rainbow.
• 45:21
  Speaker 3: If you're eating harmony, you're going to be killing it. Now.
• 45:23
  Speaker 3: Whether that means you're a vegan, a vegetarian, paleo, keto,
• 45:27
  Speaker 3: whatever it is, you are trying to eat as many
• 45:29
  Speaker 3: forms of nutrients as possible, and you know, if you
• 45:32
  Speaker 3: eat too much spinch or kale, you're going to have
• 45:34
  Speaker 3: an overdose in a thing called gagoagins. So like there's
• 45:37
  Speaker 3: still too much of anything. But the idea is that
• 45:39
  Speaker 3: you should be having so much color throughout the day,
• 45:42
  Speaker 3: and if you're only having one specific thing, you're not
• 45:44
  Speaker 3: getting the nutrients from something else. So that's a simple
• 45:47
  Speaker 3: way to say it. If you want a specific thing
• 45:49
  Speaker 3: of what you should be having, you know, it's like
• 45:52
  Speaker 3: have vegetables and fruit obviously, and avoid having the high
• 45:55
  Speaker 3: gui fruits that day. If you have protein try and
• 45:58
  Speaker 3: have a leaner ones, But I am a big believer
• 46:01
  Speaker 3: in still having chocolate and all those sweets and all
• 46:04
  Speaker 3: those things that are said to be bad for you.
• 46:07
  Speaker 3: Because we talk about nutrients from the macro level, we
• 46:10
  Speaker 3: don't ever talk about the things like our endocrime system,
• 46:14
  Speaker 3: our hormones. So when we actually have chocolate, it releases
• 46:19
  Speaker 3: an inundated amount of you know, serotonin and endorphin rushes,
• 46:24
  Speaker 3: and that is so positive for the things that happen
• 46:28
  Speaker 3: at a cellular level, our thinking capacity, our cognitive enhancement,
• 46:31
  Speaker 3: and just to be honest, overall happiness. So like when
• 46:34
  Speaker 3: you're happy, you're killing it. Health is not about being
• 46:37
  Speaker 3: six percent body fat and having steamed chicken and broccoli.
• 46:40
  Speaker 3: That is not health. That's you speak to bodybuilders, they
• 46:44
  Speaker 3: crush it determined for nine or ten months of the
• 46:46
  Speaker 3: year and then they're super unhappy, like they're really like
• 46:48
  Speaker 3: raging angry people. So like, to me, being healthy is
• 46:53
  Speaker 3: having your your mental state, your psychological state, your social state,
• 46:58
  Speaker 3: and your physical state alllned. And that's why having chocolate
• 47:02
  Speaker 3: and all those things is a trait. It's or whenever
• 47:04
  Speaker 3: you have it's still having it is super important. That's
• 47:07
  Speaker 3: why I say that color always wins.
• 47:09
  Speaker 1: I had a Whitney and Danielle from Sacara Life in
• 47:12
  Speaker 1: Here not too long ago, and they said that they
• 47:16
  Speaker 1: really follow this philosophy that you are what you do
• 47:19
  Speaker 1: seventy five percent of the time.
• 47:20
  Speaker 2: So I asked them.
• 47:22
  Speaker 1: They're big on their every day must have is organically
• 47:25
  Speaker 1: figurines and it comes with most every Ccara life entre.
• 47:29
  Speaker 1: And so I said, but what about the night that
• 47:31
  Speaker 1: I want to go to Italy and eat a baguette
• 47:35
  Speaker 1: and a cheese plate on a date with someone? And
• 47:37
  Speaker 1: they said, please go to Italy and eat the bag
• 47:39
  Speaker 1: get and the cheese plate, and just the next day
• 47:43
  Speaker 1: you wake up and you just get back to what
• 47:45
  Speaker 1: you were doing.
• 47:46
  Speaker 2: And you know, I think, I think you're right.
• 47:48
  Speaker 1: So much of our happiness kind of revolves around how
• 47:52
  Speaker 1: we treat our bodies, and a lot of the importance
• 47:55
  Speaker 1: about how we treat our bodies involves what we eat exactly.
• 47:59
  Speaker 3: It's so it is so frustrating we see people having
• 48:04
  Speaker 3: these things and going there depressed. And it's amazing what
• 48:07
  Speaker 3: happens when I tell people just give two weeks of this,
• 48:10
  Speaker 3: and they come back to me like a month ago,
• 48:12
  Speaker 3: I'm the happiest I've been in forever. And they even
• 48:13
  Speaker 3: changed an exercise routine. They just simply adjusted a few
• 48:17
  Speaker 3: things in their diet. And let's be realistic, though, in
• 48:19
  Speaker 3: a sustainable lifestyle light right now, it is so unrealistic
• 48:22
  Speaker 3: to tell someone you are never going to have chocolate,
• 48:24
  Speaker 3: red wine, cheese, you know, red meat, any of these
• 48:27
  Speaker 3: things ever again, when you know you should be enjoying
• 48:29
  Speaker 3: all forms of life that they have to offer.
• 48:31
  Speaker 2: We talked about your bliss balls. Is that what we
• 48:34
  Speaker 2: call them?
• 48:34
  Speaker 3: Yeah, coffee bliss balls.
• 48:36
  Speaker 1: Coffee bliss b Get that recipe on the website too,
• 48:39
  Speaker 1: And what website am I going to for those?
• 48:40
  Speaker 2: Just Stan Churchill dot com just my brand. Other snacks
• 48:46
  Speaker 2: that are good to grab and go.
• 48:47
  Speaker 1: I feel like we need to now this is the
• 48:49
  Speaker 1: part of the podcast where we give actionable tips to
• 48:52
  Speaker 1: people to execute on their own.
• 48:53
  Speaker 2: So if they are not.
• 48:55
  Speaker 1: Making their own bliss balls, what's like an easy grab
• 48:58
  Speaker 1: and go snack that also gives you a good nutrient.
• 49:00
  Speaker 3: Power obviously protein wise, your nuts straight up, Like there's
• 49:03
  Speaker 3: different micro vitamins inundated with amazingness there. Fruit is really
• 49:08
  Speaker 3: easy to take. I honestly think even grabbing things like
• 49:13
  Speaker 3: you know, tuna cans, a lot of them, A lot
• 49:15
  Speaker 3: of them can be high murcury. But even that, having
• 49:18
  Speaker 3: that sometimes with a piece of fruit afterwards, you know,
• 49:20
  Speaker 3: give it maybe twenty minutes, gives you the combination of
• 49:23
  Speaker 3: protein and complex you know, carbs that you require. I
• 49:27
  Speaker 3: think whole seeded fruits is super important, so versus a banana.
• 49:31
  Speaker 3: Bananas are great for short term energy, but whole seeded
• 49:34
  Speaker 3: fruits are sustained energy, so berries, those kinds of things.
• 49:38
  Speaker 3: One of the things I do is having a rice
• 49:40
  Speaker 3: cracker with peanut butter is just firstly game changer, like
• 49:45
  Speaker 3: unreal before the gym, if I need a really big
• 49:48
  Speaker 3: pick me up, I have rice cracker, peanut butter and
• 49:51
  Speaker 3: just some smash banana. And that's for me. And I
• 49:54
  Speaker 3: know my metabolism and I know what I need beforehand,
• 49:57
  Speaker 3: and I'm what they call an ectomol technically, so I
• 50:01
  Speaker 3: need a lot. I have a very fast metabolism. But
• 50:03
  Speaker 3: for someone who's maybe looking to maintain or lose weight,
• 50:06
  Speaker 3: maybe just a scuba peanut butters honestly all they need.
• 50:09
  Speaker 2: I like you as a person, but I hate people
• 50:11
  Speaker 2: like you.
• 50:12
  Speaker 1: Yeah, with a fast metabolism.
• 50:15
  Speaker 3: Right.
• 50:15
  Speaker 2: I feel like most men like have this joy.
• 50:19
  Speaker 3: Right, And admittedly we do have a fast metabolism naturally
• 50:23
  Speaker 3: than compared to women. And the reason for that is
• 50:25
  Speaker 3: that as you build muscle, your muscle is like an engine,
• 50:29
  Speaker 3: and a V eight engine burns more fuel than a
• 50:31
  Speaker 3: V six, So naturally a vight needs more energy and
• 50:34
  Speaker 3: needs more fuel to survive. So therefore we need more fuel.
• 50:39
  Speaker 3: So that's why we have a fast metabolism. But you know,
• 50:42
  Speaker 3: it's not like I personally don't. I rarely have things
• 50:45
  Speaker 3: like pizza and pasta and things like that. I love
• 50:48
  Speaker 3: to make both. I rarely have it, but I still
• 50:51
  Speaker 3: know when the range and what my body requires. Like
• 50:54
  Speaker 3: right now, I'm ready for a choco banana peanut butter
• 50:58
  Speaker 3: smoothie protein smoothie.
• 51:00
  Speaker 2: Ask to me a little bit about your every day now.
• 51:02
  Speaker 1: So you told me that you usually go to the gym,
• 51:04
  Speaker 1: you come home, you have this routine that you really appreciate,
• 51:07
  Speaker 1: You meditate, and then you go about your day with
• 51:10
  Speaker 1: these two meeting slots. I feel like it's all very
• 51:14
  Speaker 1: a b CD. Do you ever feel like the routine
• 51:17
  Speaker 1: almost gets you down a little bit?
• 51:19
  Speaker 3: No, because I wouldn't say it's every single day like that.
• 51:22
  Speaker 3: But like, for example, I recently got a girlfriend for
• 51:24
  Speaker 3: the first time in forever, so like I now had
• 51:28
  Speaker 3: this awesome new thing in my life. That is, when
• 51:31
  Speaker 3: I say think, I'm not talking about Milana. I'm talking
• 51:33
  Speaker 3: about this new way of balancing my life effectively. And
• 51:37
  Speaker 3: so one morning she may stay over. One night I
• 51:40
  Speaker 3: don't want to get up early, may want you to
• 51:42
  Speaker 3: chill out with her and gab a coffee. You know.
• 51:44
  Speaker 3: So I have this way of thinking that it's important
• 51:47
  Speaker 3: to have the routine, but not be absolutely drilled down
• 51:52
  Speaker 3: by the routine. I have flexibility in my life. I've
• 51:55
  Speaker 3: gotten to a point where I know the harmony that
• 51:58
  Speaker 3: I have, and the harmony is everything. It's not just
• 52:01
  Speaker 3: the way I eat, It's not just having a complete
• 52:03
  Speaker 3: strict way's also having the flexibility to switch off, and
• 52:06
  Speaker 3: that's everything. So I probably do my routine probably at
• 52:09
  Speaker 3: least three to four times a week, which would be
• 52:11
  Speaker 3: make my bed, go to the gym, come home, second breakfast, meditate,
• 52:17
  Speaker 3: and then get into emails and start working and cooking.
• 52:19
  Speaker 3: But you know that probably happens four times a week.
• 52:22
  Speaker 3: It doesn't happen seven days, especially if, like you know,
• 52:27
  Speaker 3: say you have something that you if you're disappointed enough
• 52:30
  Speaker 3: to always do it, great, But at the end of
• 52:32
  Speaker 3: the day, if you've got someone that you want to
• 52:34
  Speaker 3: be doing something with in the morning or the evening
• 52:36
  Speaker 3: or whatever, and you know it's gonna run over time,
• 52:37
  Speaker 3: you don't want to be you have the ability to
• 52:39
  Speaker 3: control something great. But if you're the kind of person
• 52:42
  Speaker 3: that's like, no, this is this is what I need
• 52:44
  Speaker 3: to do and that's what makes you chick, then that's you.
• 52:46
  Speaker 3: That's totally fine.
• 52:47
  Speaker 1: I want to backtrack to your meditation practice just one
• 52:50
  Speaker 1: more time and ask you if you had to offer
• 52:53
  Speaker 1: two tips to someone who was a total beginner in meditating,
• 52:57
  Speaker 1: what would those be. I think this is definitely you know,
• 53:02
  Speaker 1: your meditation practice is a huge part of why I
• 53:04
  Speaker 1: wanted to get you in here today, aside from all
• 53:06
  Speaker 1: of the goodness that you have to tell me about
• 53:08
  Speaker 1: what I should be eating. But I think it's so
• 53:11
  Speaker 1: buzzy right now, and a lot of people have a
• 53:13
  Speaker 1: really hard time committing and they just don't feel like
• 53:16
  Speaker 1: they're reaping all of the benefits that they read so
• 53:18
  Speaker 1: much about.
• 53:19
  Speaker 2: So what would you say to a total meditation newbie.
• 53:21
  Speaker 3: Well, firstly, you're not alone. The fact that you know
• 53:25
  Speaker 3: to be able to sit still when you want to
• 53:27
  Speaker 3: be doing so much and just shut your eyes after
• 53:29
  Speaker 3: already sleeping for the previous night. It's a discipline thing
• 53:34
  Speaker 3: that takes time. But what I will say is that
• 53:37
  Speaker 3: start off with a short time. Start off with just
• 53:40
  Speaker 3: two minutes, three minutes. And what really triggered it for
• 53:45
  Speaker 3: me when I realized I was in a meditative state
• 53:48
  Speaker 3: was just listening to my breath and honestly, just focus
• 53:52
  Speaker 3: on breathing in through your nose, taking that deep breath
• 53:55
  Speaker 3: and exhaling again the same way. And what allows you
• 54:00
  Speaker 3: to realize is that you're focusing on one thing and
• 54:04
  Speaker 3: your mind is not wandering, and it will wander, it
• 54:07
  Speaker 3: does wander, but by focusing on your own breath, just
• 54:12
  Speaker 3: calming down, having the deep sensation of that, you know,
• 54:15
  Speaker 3: expansion of your lungs, it allows you to really just
• 54:20
  Speaker 3: tune out. And I think that is so awesome to
• 54:24
  Speaker 3: be able to discipline yourself to do. But it's an
• 54:26
  Speaker 3: amazing game changing thing. And then over time you can
• 54:30
  Speaker 3: go to three minutes, four minutes, five minutes, and you
• 54:33
  Speaker 3: get to a point where you're comfortable doing ten or
• 54:36
  Speaker 3: fifteen if you wanted to, And sometimes people do it
• 54:39
  Speaker 3: twice a day, whatever it takes. But I just think
• 54:42
  Speaker 3: starting off with a few minutes and listening to your
• 54:44
  Speaker 3: breath the two easiest things to get into the meditative
• 54:47
  Speaker 3: state of monthfulness. Set up straight, yeah, I mean I would,
• 54:51
  Speaker 3: but sometimes I find myself coming to and realizing I'm
• 54:54
  Speaker 3: slouching over. So you know, that's definitely an end thing,
• 54:57
  Speaker 3: and I'll find work towards that.
• 54:58
  Speaker 1: It's great tip the setting up street is important. Last question, kidding,
• 55:05
  Speaker 1: Two more questions. First, if you stop and look at
• 55:12
  Speaker 1: the last two and a half years since moving to
• 55:16
  Speaker 1: New York City, what would you say was something that
• 55:19
  Speaker 1: felt like a major failure in the moment but taught
• 55:23
  Speaker 1: you a lot?
• 55:25
  Speaker 3: I mean, top of mind would have to be just
• 55:29
  Speaker 3: trusting in something that I didn't have, Like I don't
• 55:31
  Speaker 3: say in control. It's more a case of when this
• 55:34
  Speaker 3: restaurant situation took place, this this food hall, and all
• 55:38
  Speaker 3: of a sudden, I was, you know, just expecting it
• 55:41
  Speaker 3: to go through the end. It maybe realized things are
• 55:45
  Speaker 3: not there until they're there. So when I have an
• 55:47
  Speaker 3: opportunity to come my way, and it sounds really exciting
• 55:50
  Speaker 3: and it's great. I don't count that chicken until it
• 55:52
  Speaker 3: actually is signed on the contract. I'm not even talking
• 55:56
  Speaker 3: about until we've can't agree with terms and everything. I'm saying,
• 55:59
  Speaker 3: until I've on the contract, it is not a thing.
• 56:02
  Speaker 3: And I've learned that so often. It mean that I
• 56:06
  Speaker 3: don't build myself up pipe I don't tell someone about
• 56:09
  Speaker 3: it and get disappointed. I don't tell mom and then
• 56:11
  Speaker 3: she's like, what's going on with this thing? And you're like, well, Mom,
• 56:13
  Speaker 3: I have to tell you. And it's just like.
• 56:14
  Speaker 1: I love mom, but that's the worst because you feel
• 56:17
  Speaker 1: like they're just breaking You're just breaking their heart and
• 56:19
  Speaker 1: you're already upset enough. Yeah, and then they're upset and
• 56:23
  Speaker 1: there's nothing you can do about it.
• 56:25
  Speaker 3: My mom's are sweeted like everyone said the same, but
• 56:27
  Speaker 3: mom just doesn't understand this world. Sometimes she's like, well,
• 56:30
  Speaker 3: how does that work? And just anyway, she's so sweet.
• 56:34
  Speaker 1: Okay, So the restaurant flop difficult hurdle. What is one
• 56:41
  Speaker 1: piece of advice you would give to yourself at that time?
• 56:46
  Speaker 3: Now it sounds so stupid and it sounds like I
• 56:53
  Speaker 3: want to say cliche, but just stick your course because
• 56:57
  Speaker 3: the position I'm in right now, I am so much stronger,
• 57:02
  Speaker 3: and I have my feet on the ground still, and
• 57:04
  Speaker 3: I'm so much stronger, and everything that's happened in the past,
• 57:07
  Speaker 3: you know two and a half years has happened for
• 57:09
  Speaker 3: a reason. I really believe that, and to go through
• 57:12
  Speaker 3: what I did is one of the best things that
• 57:16
  Speaker 3: I can do for my sustainability in what I'm trying
• 57:20
  Speaker 3: to do. The best thing that the worst thing you
• 57:22
  Speaker 3: can happen is have three things that I've done and
• 57:24
  Speaker 3: all three things succeed. In my opinion, I'd rather fail
• 57:28
  Speaker 3: seven things after doing ten and make three succeed because
• 57:30
  Speaker 3: I've learned seven things out of those ten. You know
• 57:33
  Speaker 3: that I failed that I can tell other people about.
• 57:35
  Speaker 3: And so the fact that that situation took place and
• 57:39
  Speaker 3: everything else that's happened that it's been a massive hurdle.
• 57:41
  Speaker 3: I now take that and I'm able to with confidence
• 57:45
  Speaker 3: tell the world what they should be doing differently, like
• 57:47
  Speaker 3: talking about building a brand, stick with your consistency to
• 57:50
  Speaker 3: not go outside your core values. Those kinds of things.
• 57:53
  Speaker 3: I'm super stoked that I never did, because that's why
• 57:56
  Speaker 3: these opportunities that have come my way. Have been super
• 57:59
  Speaker 3: genuine and you just say no to the ones that
• 58:02
  Speaker 3: you know on nowhere knew what you were like and
• 58:04
  Speaker 3: what you stand for.
• 58:05
  Speaker 2: I love that.
• 58:07
  Speaker 1: Give me the cross streets of where New Yorkers can
• 58:10
  Speaker 1: find Charlie Street.
• 58:11
  Speaker 3: Yeah, so, guys, Charlie Street is going to be in
• 58:14
  Speaker 3: your know later forty one ken Mere. It's on ken
• 58:17
  Speaker 3: Mare Street between Elizabeth and Mott And we're getting a
• 58:20
  Speaker 3: littleffee window put in, So just if you want a
• 58:22
  Speaker 3: little coffee to come by and chill out the front
• 58:24
  Speaker 3: and a beautiful morning with some Vitamin D shining on.
• 58:27
  Speaker 3: You got you back?
• 58:28
  Speaker 1: You said mid June, right, yeah, mid June. That's the hope. Yeah, awesome,
• 58:33
  Speaker 1: Thanks so much for sitting down with me.
• 58:34
  Speaker 3: Thanks for hanging in.
• 58:35
  Speaker 1: Please take a moment to leave a quick review of
• 58:38
  Speaker 1: Hurdle by clicking the link with the description to this episode.
• 58:41
  Speaker 1: We all face multiple hurdles in life. I want to
• 58:44
  Speaker 1: hear about yours. Reach out to me at Emily at
• 58:47
  Speaker 1: Hurdle dot us. Connect with the podcast on Instagram and
• 58:51
  Speaker 1: Twitter at Hurdle podcast Dan.
• 58:54
  Speaker 2: Where do they find you? What's the deal?
• 58:56
  Speaker 3: I guess probably the most active is Instagram, so just
• 58:58
  Speaker 3: bet Dan underscore Churchill. But if you have any questions
• 59:02
  Speaker 3: or anything like that, you can also sly d m
• 59:03
  Speaker 3: me Twitter. Church will underscore Dan. I'll just reach out
• 59:06
  Speaker 3: to my website and if you want to a book
• 59:08
  Speaker 3: or anything like that, just yeah, head to the website.
• 59:11
  Speaker 3: Just just DM Dan, Just damn Dan, just chat.
• 59:16
  Speaker 1: I am at Emily a baddy things Again, another hurdle conquered.
• 59:21
  Speaker 2: Catch you guys next time.
• 59:24
  Speaker 1: M