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This Is Fire Celebrating 10 Seasons On OFTV With Grandmaster Chef Jojo · Arroe Collins Like It's Live

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Speaker 1: If you're really into the odd sports, you know, the
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Speaker 1: stuff on the sidelines here that aren't connected to the NHL,
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Speaker 1: the NBA, NFL or Major League Baseball. We're talking about
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Speaker 1: American Ninja Warrior, professional wrestling and so many other things.
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Speaker 1: That's what all level sports are about. You can find
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Speaker 1: it on Arrow.net, A-R-R-O-E.net. Enjoy your love for sports and
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Speaker 1: your exploration.
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Speaker 2: Good afternoon. How are you?
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Speaker 1: Absolutely fantastic.
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Speaker 3: Here with the kids, taking them to school, missing, you know,
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Speaker 3: God is good, you know, every day.
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Speaker 1: Oh, I love it that you said that. I love
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Speaker 1: it that you said that. Hey, I got to give
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Speaker 1: you a compliment on something. I love the way that
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Speaker 1: you show your presence on the show without the dominance.
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Speaker 1: In other words, you walk into every one of these
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Speaker 1: chefs and you share with them the experience without saying, no,
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Speaker 1: do it this way, this way, this way. And that
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Speaker 1: is so inspiring to those of us on this side
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Speaker 1: of the flat screen who Because that's the kind of
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Speaker 1: leadership that we want as well. And you really have
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Speaker 1: that down quite well.
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Speaker 2: I really appreciate that, Arrow.
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Speaker 3: You know, I lead with as a graceful heart as
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Speaker 3: I can be. And to me, people are amazing and
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Speaker 3: they're a gift to this world. So the universal language
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Speaker 3: is food. So it's the best way to try to
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Speaker 3: teach a new language to somebody. and have them show
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Speaker 3: that language to somebody else later on, whenever it may be.
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Speaker 1: Yeah, and the thing is, to learn that language and
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Speaker 1: to share that language with so much fusion going on
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Speaker 1: these days, because cultures are coming together in the most
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Speaker 1: amazing ways right now, that's got to be exciting for
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Speaker 1: you as well.
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Speaker 3: It's super exciting. The inspiration... uh, I think for me
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Speaker 3: is always the underdog in the culture. You know, the
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Speaker 3: person that's putting in the work where no one's, uh,
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Speaker 3: you know, um, as I can say that no one
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Speaker 3: can see, you know, I, I, I appreciate the farmers.
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Speaker 3: I appreciate the people working on the fields.
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Speaker 2: I appreciate the, the gardeners.
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Speaker 3: I appreciate everybody that are, uh, you know, making sure
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Speaker 3: that everything is okay with these products that we can get, uh,
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Speaker 3: together and, um, feed feed the world you know feed
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Speaker 3: people um for me that is my true inspiration you
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Speaker 3: know i i've i've only been inspired by a couple
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Speaker 3: chefs in my life that that showed um that fusion
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Speaker 3: as far as how to translate love and how love
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Speaker 3: is all we have that's it so you know um
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Speaker 3: for me for me um That is the fusion I
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Speaker 3: try to infuse. It's like I wouldn't care if you're
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Speaker 3: cooking a peanut butter jelly or.
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Speaker 2: A beautiful piece of steak or whatever your heart desires.
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Speaker 3: As long as you're in the kitchen touching food, I
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Speaker 3: think that is the fusion of love that comes together.
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Speaker 1: I'm so inspired by the fact that you included the
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Speaker 1: farmers because I'm from the state of Montana where farming
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Speaker 1: is so big. And I'll always tell people that the
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Speaker 1: greatest part about the Pacific Coast Highway out there in
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Speaker 1: California– was when it took us into the farmlands. I
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Speaker 1: was like a little child in a candy store. When
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Speaker 1: I saw those fields and I saw people working together,
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Speaker 1: oh my God, chef, it blew me away.
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Speaker 2: It's energizing, isn't it?
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Speaker 3: It's like, it's really, it's everybody coming collectively together to
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Speaker 3: have a mission completed.
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Speaker 2: I think it is, it's a, it reminds you in.
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Speaker 3: A fast paced world, how to slow down real quick
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Speaker 3: you know and embrace what's in front of you because
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Speaker 3: I feel like um if we took those same techniques
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Speaker 3: as far as I was raised uh we took those
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Speaker 3: same techniques with life as far as uh we grew
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Speaker 3: up with horses we grew up with goats we grew
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Speaker 3: up with grapevines I grew up with a garden I
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Speaker 3: grew up every morning making sure the fire was ready
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Speaker 3: for my grandma to make fresh bread before school and
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Speaker 3: um it was something that was so peaceful we didn't
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Speaker 3: have you know uh, quick access to things. I think
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Speaker 3: back then we had to plug the, uh, the phone
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Speaker 3: cord or the computer.
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Speaker 2: Yeah.
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Speaker 3: Yeah. The heart, you know, so it was like, that was,
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Speaker 3: that was the most disconnect, disconnection to connection I've ever had.
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Speaker 3: So yeah, I'm, I'm happy you got to experience that
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Speaker 3: in Montana. What a beautiful place, man. That's a, that's
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Speaker 3: a beautiful, beautiful, beautiful place.
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Speaker 1: The intimacy that you guys provide on this is fire.
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Speaker 1: I love that because it reminds me so much of
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Speaker 1: my dojong. I'm a third Don in martial arts. And,
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Speaker 1: and the thing is, is that it's so, so in
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Speaker 1: the way of, of bringing forward your personal inner strengths.
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Speaker 1: So it's like, you've got the students right there and
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Speaker 1: you watch them blossom right there in front of you.
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Speaker 3: Oh, it's, it's sometimes it's especially, especially when they're super
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Speaker 3: nervous and I have to calm them down and, You know,
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Speaker 3: it's because I tell them all the time, it's not easy,
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Speaker 3: especially when I do cooking competitions or foundation events where
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Speaker 3: a bunch of chefs are on stage that are all trained,
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Speaker 3: that are all at the highest level they can be
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Speaker 3: in their cities or states or countries.
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Speaker 2: And we still mess up.
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Speaker 3: You know, I think, and I tell them, you need
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Speaker 3: to do this because it'll build your character.
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Speaker 2: And I think this is what character is built on,
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Speaker 2: is not being perfect.
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Speaker 3: And They they perform better than they could or they
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Speaker 3: underperform and they're laughing and having a good time. And
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Speaker 3: you get to see I don't know. I honestly feel
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Speaker 3: like I get to see the little.
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Speaker 2: Kid in them again.
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Speaker 3: The frantic, the hectic, the happy, the disorientated, the confusion,
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Speaker 3: but then also the determination to figure life out.
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Speaker 2: So it is it is super fun.
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Speaker 3: To take these amazing contestants and push them without like
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Speaker 3: making them feel scared, you know, or out making them
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Speaker 3: feel that I, this is what I want. I want
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Speaker 3: something for you from, you know, it's like, I want
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Speaker 3: something for you, you know? And that's just to be
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Speaker 3: successful in this 30 minute, you know, grilled cheese episode.
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Speaker 2: I don't know.
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Speaker 1: One of the things that inspires me most about you
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Speaker 1: is once again, presentation is everything. But one of the
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Speaker 1: things that I do in my own home kitchen is,
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Speaker 1: is that you inspire me to keep basically my platform
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Speaker 1: or my stage clear. In other words, doing the dishes
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Speaker 1: while you're cooking is valuable. And I learned that from
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Speaker 1: your show because you have such a spotless stage and
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Speaker 1: it teaches me that, you know what, if you're waiting
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Speaker 1: for things to cook, go do the dishes. There's always
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Speaker 1: something to do instead of standing around with your arms crossed.
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Speaker 2: Hey, a cook can cook, but a chef....
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Speaker 3: Uh can clean and cook okay a clean a clean
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Speaker 3: station and a clean mind a clear head um so.
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Speaker 2: That will help you um when all the things are
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Speaker 2: going wrong you know what i mean.
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Speaker 3: If that makes any sense when all the things around
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Speaker 3: you are going wrong when you're cleaned out cleaned out
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Speaker 3: here you'll be able to you can still focus and
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Speaker 3: that's that's that little um chef technique that I want them,
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Speaker 3: whatever out saying it is to feel is that like,
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Speaker 3: if you are clean and you are, you know, overwhelmed
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Speaker 3: and you have anxiety, you will buckle down and you
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Speaker 3: will focus.
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Speaker 2: The body naturally does that.
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Speaker 1: Please don't move. Chef Jojo is coming back. This is fire.
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Speaker 1: If you haven't experienced it yet, you've got to put
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Speaker 1: it on your must see list. We are back with
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Speaker 1: Chef Jojo. How do you teach people then the art
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Speaker 1: of collaboration? Because, I mean, what you've done with Nathan
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Speaker 1: Webb and others on the show is it's like you
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Speaker 1: totally understand the art of collaboration.
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Speaker 3: I think camaraderie and showing that you care about them.
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Speaker 3: again wanting something for them not from them i think
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Speaker 3: i don't know i don't know um you know i
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Speaker 3: think they're on.
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Speaker 2: The go go go and and yeah.
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Speaker 3: I feel like you know i feel like when they
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Speaker 3: come on set it's like just coming over to our
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Speaker 3: house you know and coming over and just you know
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Speaker 3: feeling warm inside feeling cared for feeling love feeling that
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Speaker 3: we're paying attention to them um again um just because
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Speaker 3: we want them super successful in the collaboration, you know,
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Speaker 3: and we want them to go out and tell everybody,
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Speaker 3: we want them to go home and, and collaborate with
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Speaker 3: their family, collaborate with their friends and cooking, having, you know,
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Speaker 3: like that kind of different mind frame, you know, being again,
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Speaker 3: the fast life industry, you're getting pulled everywhere, you're getting
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Speaker 3: offered things, you're getting this and this, but You've got
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Speaker 3: to be able to collaborate on this level of life.
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Speaker 3: And again, the universal language of food, it just keeps
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Speaker 3: coming right.
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Speaker 2: Back to that.
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Speaker 1: Is that the reason why when you're watching the show
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Speaker 1: and as viewers and things that we all feel like that,
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Speaker 1: it's almost like you can see who's about ready to
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Speaker 1: enjoy the presentation of food because it creates conversation. Do
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Speaker 1: you foresee that? They go, when they're going to try this,
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Speaker 1: they're going to talk. They're going to share. It's not
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Speaker 1: about speedily eating through all of this food. It's about
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Speaker 1: having that moment.
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Speaker 3: Yes. You know, like what I'm saying, hey, taste as
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Speaker 3: you go, taste as you go, because I want them
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Speaker 3: to be excited about their journey.
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Speaker 2: That's right.
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Speaker 3: I want the person next to us, the contestant, their opponent,
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Speaker 3: their friend. their colleague to to hear those same things
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Speaker 3: and have that same towards them.
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Speaker 2: So at the end of the episode, it's really super cool.
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Speaker 2: They get to they.
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Speaker 3: Get to try their dish and some are complete success
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Speaker 3: and then some are complete failure. And then they'll know
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Speaker 3: why either they won or lost or they where they
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Speaker 3: need to make adjustments, because we've had we've had contestants
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Speaker 3: that like they were so close.
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Speaker 2: Right. And they just dropped the ball.
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Speaker 3: Just buy off of a sauce or off of a,
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Speaker 3: you know, a vegetable being too big for the bite.
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Speaker 3: And they want to redeem themselves. So we've sent the
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Speaker 3: recipes out, you know, and that is something that I
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Speaker 3: do foresee is that it's not just me being the
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Speaker 3: host of the show, but we have a.
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Speaker 2: Great culinary team.
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Speaker 3: And I'm a part of that whole process for, you know, um,
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Speaker 3: making sure that we have everything we need on set
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Speaker 3: and the culinary team executes that at the high level.
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Speaker 3: I build the recipes and then I send them off
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Speaker 3: to my amazing partner and she just, you know, executes
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Speaker 3: it in such an amazing way. And, you know, and
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Speaker 3: she comes from a massive, uh, restaurant, um, you could say, um,
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Speaker 3: you know, franchise, uh, consulting, uh, era to where she,
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Speaker 3: she is massively knows how to make franchises.
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Speaker 2: And I come from 20 plus years of restaurants experience.
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Speaker 2: So our goal.
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Speaker 3: Was to make this look and feel chef driven. So
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Speaker 3: they come in, they're ready to go. You know, it
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Speaker 3: was like, yeah, we're going to break the stigma, but
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Speaker 3: we're also going to show you how amazing creative dynamic and, uh,
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Speaker 3: is able to collaborate themselves and bring professionals, uh, from
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Speaker 3: all around that have a passion and a dedication to
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Speaker 3: this craft.
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Speaker 2: To make them look like rock stars. That is it.
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Speaker 2: That is it. We want them to walk around and
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Speaker 2: be like, I did this as fire, whether it was
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Speaker 2: win or loss.
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Speaker 1: But doesn't that start with you being the great listener
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Speaker 1: that you are because so easily you could say here
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Speaker 1: let me show you and then and then take over
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Speaker 1: the stage but no you you let them keep getting
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Speaker 1: their hands dirty tasting it and sampling and growing take
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Speaker 1: a chance step back do everything you're but you could
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Speaker 1: have easily just taken over in a heartbeat.
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Speaker 3: Man i'm it makes me feel so good that you
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Speaker 3: pay attention uh to those details right like um, it
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Speaker 3: means a lot to me. It means a lot to
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Speaker 3: my heart, my mind, because it's like, it's such a
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Speaker 3: beautiful thing to watch somebody blossom. And for me, it's, um, it's, it's, it's,
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Speaker 3: it's my forefront. It's my forefront to be that like,
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Speaker 3: kind of like ratatouille in their head, you know, and, and,
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Speaker 3: and help them in that manner, but not do it
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Speaker 3: for them because I want them to have the, or
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Speaker 3: you can say this, learn the craftsmanship of, of, of cooking.
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Speaker 2: Yes. That's what it is.
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Speaker 3: The knife skills, grabbing, you know, sautéing versus roasting, frying
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Speaker 3: at a certain time, then double frying, you know, and
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Speaker 3: why we're using chinoises, the strained sauces, and why we're
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Speaker 3: cooking this over open fire, or you have this, you're
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Speaker 3: going to get two totally different flavors. We have a
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Speaker 3: pantry full of seasonings and how we toast the seasonings
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Speaker 3: before we use them. Those baskets are set up for success.
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Speaker 3: They're literally made to the teak. uh, for success on
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Speaker 3: that dish. And then we watch their mind just go
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Speaker 3: and run. And then they start creating and they start,
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Speaker 3: you know, I heard chef Jojo likes spice. I heard
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Speaker 3: chef Jojo likes this. I heard chef Jojo likes this, this, this, this.
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Speaker 3: And then because they're all talking through the grapevine, you know,
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Speaker 3: they're all through the grapevine. And I love how serious
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Speaker 3: they take it. It's like, it has turned so serious
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Speaker 3: to where I'm like, Hey man, this next season, we
12:48
Speaker 3: got to go back to the basics.
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Speaker 2: We got to go back to the basics, you know?
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Speaker 1: Well, you kind of remind me of my, my sensei
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Speaker 1: in martial arts in the way that it's like, okay,
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Speaker 1: you're out here on the floor, but I'm going to
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Speaker 1: step to the side because you learn more from the sidelines.
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Speaker 1: I feel that the same way in your show is
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Speaker 1: that you kind of do invite them to go to
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Speaker 1: the sideline and watch what's going on. Now go back
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Speaker 1: in and do it again.
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Speaker 4: And that's why, you know, I feel like we, when,
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Speaker 4: when we're picking these items and, we're giving them enough
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Speaker 4: time to take a step back and re-look at things and.
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Speaker 3: Maybe have a different eye for it. Or if they
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Speaker 3: pick up or they succeed, they're on point.
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Speaker 2: So it's a good feeling. It's a good feeling.
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Speaker 1: How do you teach them not to fall in love
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Speaker 1: with the scent of the air? Because with it not
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Speaker 1: being finished yet, although it smells so good, don't judge
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Speaker 1: it until the final end.
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Speaker 2: Yeah. You know, salt to taste. Salt to taste, you know?
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Speaker 2: Salt to taste.
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Speaker 3: They really, like, oh, man, there's a couple episodes where,
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Speaker 3: you know, you're just like, what are you doing?
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Speaker 2: You know, are you tasting? And they're like, yeah, that
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Speaker 2: works for me. Their palates are different.
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Speaker 3: Their palates are different, you know, and that's the beautiful
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Speaker 3: thing is a lot.
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Speaker 2: Of these contestants are from all over the world, too,
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Speaker 2: you know?
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Speaker 3: They just came to America, they come to different states,
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Speaker 3: and they, you know, they hop around from, you know, like, say,
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Speaker 3: we're doing ramen, you know, yeah, man, I've been to five,
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Speaker 3: six different ramen places in LA, or they're from Florida,
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Speaker 3: or they're from Midwest, and it's so cool to taste
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Speaker 3: the food where they remember, right, because it's based off
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Speaker 3: of memory, and I tell them, I tell them that
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Speaker 3: all the time, you know, it's like, well, chef, what's
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Speaker 3: a loco moco? I'm like, Have you ever had sticky rice?
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Speaker 2: Yes. Have you ever had a hamburger? Yes. Okay, have
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Speaker 2: you ever had gravy? Yes. Do you like pineapple?
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Speaker 3: Yes. Okay, now put all that together and remember the
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Speaker 3: memory in your brain and.
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Speaker 2: Let's get it on a plate, you know? And food
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Speaker 2: is memory. I mean, you know this.
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Speaker 3: It's like, yeah, fast food ain't the best for you, right?
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Speaker 3: And I always put it in perspective to this. Like,
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Speaker 3: but when you were a kid, Taco Bell tasted like
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Speaker 3: the most amazing thing in.
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Speaker 2: The world, right?
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Speaker 3: Yes. That first bite, that first bite, you knew you
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Speaker 3: knew what that hard shell taco, that soup meat and
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Speaker 3: all that goodness. As far as the cheese, the sour cream,
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Speaker 3: you knew that one bite you went backwards.
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Speaker 2: Right.
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Speaker 3: So, you know, fast forward now to where you're driving
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Speaker 3: and you're stuck in a predicament and all you see
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Speaker 3: is Taco Bell on the side of the road and
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Speaker 3: you don't want to. But you do it and you
15:24
Speaker 3: take that bite and you remember your moment as a
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Speaker 3: child and you try Taco Bell.
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Speaker 2: And that's it. It's the memory. It's the memory.
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Speaker 3: That's what I want them to have, is have a
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Speaker 3: memory of when they tasted it, a memory of when
15:37
Speaker 3: they cooked it on the show, and a memory to
15:39
Speaker 3: also be able to do it again through the food
15:41
Speaker 3: language that we keep talking about and bringing up.
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Speaker 1: What's really interesting, though, is that there are many times,
15:45
Speaker 1: because I'm somebody who watches the body language of those
15:48
Speaker 1: that are sharing the journey, and that is that there
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Speaker 1: are times that I feel like that you yourself are
15:53
Speaker 1: still the student. You will learn things from them.
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Speaker 2: Yes, every day. Every day.
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Speaker 3: My biggest mentor told me, you're never not a student.
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Speaker 3: You never are not a servant. People are people. You know,
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Speaker 3: you can't do anything about that, but just learn from it.
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Speaker 3: You know, that's my mentor right here, Mr. Chef Jose Andres.
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Speaker 3: You know, he's a great man to me. the times
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Speaker 3: I'm able to hang out with him and be with
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Speaker 3: him and his team, you know, it's like, it's a,
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Speaker 3: it's a, it's a fun time.
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Speaker 2: It's a fun time. Wow.
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Speaker 1: Where can people go to find out more about you, chef?
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Speaker 1: Because I mean, this is one of those things where it's,
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Speaker 1: it's like so many times people go in the kitchen
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Speaker 1: and they think they've got to live up to something.
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Speaker 1: And you, you, you basically say, be yourself. I, I'm
16:37
Speaker 1: just here to give you support.
16:38
Speaker 2: I understand.
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Speaker 3: I mean, the, where they can find me now is just,
16:43
Speaker 3: you know, I've been nothing on the, the private sector
16:47
Speaker 3: for a very long time. You know, we, we, we
16:49
Speaker 3: still got some family restaurants in Las Vegas, California, you know,
16:54
Speaker 3: but those are, those are some beautiful cafe, bacon, eggs,
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Speaker 3: and toast.
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Speaker 2: Yeah.
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Speaker 3: You know, peanut butter burgers, club sandwiches and BLTs.
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Speaker 2: And, you know, we, we started with a deep fryer.
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Speaker 3: We ended with a cowboy steakhouse and cafes. And, you know,
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Speaker 3: where my brain took me, was um you know to
17:13
Speaker 3: to just learn from the best and that's what i
17:16
Speaker 3: did you know i'm all self-taught i'm all self-taught i've
17:18
Speaker 3: trained under some amazing chefs and been able to uh
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Speaker 3: practice my craft every single day um so as far
17:26
Speaker 3: as getting to know me a little more it would
17:28
Speaker 3: just be to just reach out you got the only
17:31
Speaker 3: fans platform i do my best on there to to
17:33
Speaker 3: help be the example of of that i can be
17:36
Speaker 3: uh on there for and i try to reach out
17:39
Speaker 3: to the core fans as much as i can um
17:41
Speaker 3: the the phone calls you can you can my numbers
17:44
Speaker 3: out there you can reach me and get a hold
17:46
Speaker 3: of me and we can talk about where you're where
17:48
Speaker 3: you're wanting your restaurant your menus to go and then
17:51
Speaker 3: we do private experiences and those you know we try
17:54
Speaker 3: to pick only about three to four a year to
17:56
Speaker 3: do um whether it's small course dinner or a massive
17:59
Speaker 3: event um we only we really like to focus on
18:03
Speaker 3: people individually and um uh yeah Just run.
18:06
Speaker 2: It like that.
18:07
Speaker 1: But, Chef, you know that there are business owners out
18:09
Speaker 1: there that would take exactly what you said. Because it's
18:11
Speaker 1: happened with me with iHeartRadio. They look at you and say,
18:13
Speaker 1: I'm tired of the art, man. We're not doing this
18:15
Speaker 1: for art. And it hurts your feelings as being the
18:18
Speaker 1: creative one. I mean, you've had to face those walls,
18:21
Speaker 1: I'm sure.
18:23
Speaker 2: Oh, every day. I think, you know, rest his soul.
18:28
Speaker 2: Sam Rivers from Limp Bizkit, the bass player, was one
18:30
Speaker 2: of my best friends. Yeah, he was one of my
18:32
Speaker 2: best friends. And, you know, we ate him before he passed.
18:36
Speaker 3: When you talk about it all the time about imposter syndrome,
18:39
Speaker 3: you know, as an artist, you know, as an, as
18:41
Speaker 3: an artist, you're just like, ah, this isn't good enough.
18:43
Speaker 2: And everyone else, no, this is great enough. This is
18:45
Speaker 2: good enough. This is, this can be consistent. This can
18:47
Speaker 2: put in, this can be in processing. We can run this.
18:50
Speaker 2: We can open a restaurant with this concept. We can
18:52
Speaker 2: do this. We can do this. And as an artist,
18:53
Speaker 2: you're like, I'm over it. You get over it, you know,
18:57
Speaker 2: you're like onto the next, onto the next thing.
18:59
Speaker 3: And I think for me, For me, it's allowing people
19:04
Speaker 3: to have that open opinion and the criticism and now
19:08
Speaker 3: just being able to.
19:09
Speaker 2: Let go of it and just be like, oh, we'll
19:11
Speaker 2: do it better. We'll do it better. You know, we're
19:13
Speaker 2: going to do it better.
19:14
Speaker 3: And food is food. And that's all that matters now.
19:18
Speaker 3: I don't lead with ego. I don't, my mission isn't
19:20
Speaker 3: to win all the awards. My mission isn't to, you know,
19:24
Speaker 3: be the big dog. And no, there's so many people
19:29
Speaker 3: better than me. There's so many people way more talented
19:32
Speaker 3: than me. And, and, but I'm grateful for the gift
19:35
Speaker 3: that God's given me, which is my hands and my heart.
19:38
Speaker 3: And that's all I want to do is feed people
19:39
Speaker 3: with that, you know, and, and be able to, you know,
19:43
Speaker 3: feed their soul.
19:44
Speaker 2: That's my mission. I'm not here to, to, uh, to,
19:47
Speaker 2: to take it all. I'm here. I'm here to give
19:48
Speaker 2: it all. So one of the.
19:51
Speaker 1: Things that I'm noticing right now, especially here in this
19:53
Speaker 1: forest that I live in here in Charlotte is that
19:55
Speaker 1: we were coming together as a community because we have
19:57
Speaker 1: the beekeeper, we have the goat people, we have all
20:00
Speaker 1: of these people that have got that, that are coming
20:01
Speaker 1: together because it's We're using their animals, their land in
20:05
Speaker 1: this community without having to hit the grocery store, the
20:08
Speaker 1: big chain, or we go to a farmer's market. But
20:11
Speaker 1: I love the way communities are starting to get the
20:13
Speaker 1: animals back in the life of getting that goat milk.
20:16
Speaker 1: In fact, the other day, dude, I had sheep cheese.
20:20
Speaker 1: The milk was from the sheep. I was blown away
20:22
Speaker 1: by that.
20:24
Speaker 2: I love how excited you are. I love it. I
20:27
Speaker 2: love your energy, man. I love it.
20:29
Speaker 3: It's beautiful to hear that. You love your craft. I'm
20:33
Speaker 3: happy that you are this excited over food. I love
20:36
Speaker 3: what people are doing.
20:37
Speaker 5: I think people have hit a struggle within themselves recently
20:46
Speaker 5: as far as dopamine and .
20:51
Speaker 2: .
20:57
Speaker 3: It's made to be outside. It's made to feel the sun.
21:00
Speaker 3: It's made to be with animals. It's made to touch dirt.
21:04
Speaker 3: You know, it has been written since the beginning of time.
21:08
Speaker 3: So it feels so good to see those people that
21:11
Speaker 3: can say, hey, I don't want to be selfish anymore.
21:15
Speaker 2: You know, we live in a world where it's you, you, you, you, you, you. Go, go, go. Go, go, go.
21:20
Speaker 2: Get to it when you can. Boom, boom, boom. Now
21:22
Speaker 2: they're being selfless and saying, hey, what can I do
21:25
Speaker 2: for my family?
21:26
Speaker 3: Let me learn the foundations of where our ancestors and
21:28
Speaker 3: everybody have came from. And now let me share it
21:31
Speaker 3: with others. So it's like, trust me, I've got friends
21:34
Speaker 3: that are, you know, selling their multi-million.
21:36
Speaker 2: Dollar companies, moving out to Montana, moving out to Idaho,
21:40
Speaker 2: moving out to Spokane. And literally know nothing. And I mean...
21:45
Speaker 2: nothing about any of this and they're going for it.
21:48
Speaker 3: And it feels so good to see that side of
21:51
Speaker 3: them from when the other side, it's like, you know,
21:53
Speaker 3: how many Rolls Royces, how many of this.
21:54
Speaker 2: Can I buy? How many of this can I buy?
21:56
Speaker 2: How good can I look?
21:57
Speaker 3: How this and this and, and food naturally does that.
22:01
Speaker 3: Animals naturally do that. The sunlight naturally does that when
22:04
Speaker 3: you learn to let go of the things that you
22:06
Speaker 3: don't need and apply to the things you do need.
22:08
Speaker 2: So I love it, man. I, I, I honestly, Oh gosh,
22:12
Speaker 2: I can't wait.
22:12
Speaker 3: Like I'm from Detroit. And family is everything. And we
22:17
Speaker 3: have some land out there. So it's like I can't
22:20
Speaker 3: wait to go back every year.
22:22
Speaker 1: Well, the way you share stories and the way that
22:24
Speaker 1: I've seen you, Chef, it reminds me so much of
22:27
Speaker 1: that you were inspired by the raindrop that falls on
22:29
Speaker 1: the mountain. And somehow, someway, it's going to make it
22:31
Speaker 1: to the ocean. But you want to watch that journey happen.
22:35
Speaker 2: Every day.
22:36
Speaker 1: Every day.
22:37
Speaker 2: Every day. Oh, my God. Like, you know, I haven't
22:40
Speaker 2: sat and watched an eclipse yet.
22:43
Speaker 3: In so long and the one the other day i
22:45
Speaker 3: sat with my my dog outside um.
22:49
Speaker 2: And we watched the.
22:50
Speaker 3: Whole thing oh i watched it from the beginning to
22:53
Speaker 3: the end smoked a couple amazing cigars.
22:56
Speaker 2: And just sat there and just enjoyed.
22:59
Speaker 3: It you know um it felt so good it felt
23:02
Speaker 3: so good you know um so yes i do love
23:06
Speaker 3: that i'd love watching the rain come down and i
23:07
Speaker 3: love those simple things in life man.
23:10
Speaker 1: Yeah yeah you got to come back to this show
23:12
Speaker 1: anytime in the future chef i love where you are
23:14
Speaker 1: and how you're inspiring people to be themselves that is
23:17
Speaker 1: just so so new to a lot of people i.
23:21
Speaker 3: Appreciate you i really really do and the fact that
23:24
Speaker 3: you're you know you're seeing the details within the show
23:27
Speaker 3: and and it's like you know i always try to
23:30
Speaker 3: just you know uh portray um who I am. I'm
23:34
Speaker 3: never not trying to be somebody I'm not. I don't
23:37
Speaker 3: want to be, you know, um, the hype man. I
23:40
Speaker 3: just want to be the giving man, um, the graceful man,
23:43
Speaker 3: the healing man and the forgiving man. So for me,
23:46
Speaker 3: for me, I'm so happy that, you know, like, um, God,
23:51
Speaker 3: God bless his soul. You know, he, he gave me the,
23:53
Speaker 3: he gave me the, he gave me the opportunity, you know, Alex, um,
23:57
Speaker 3: you know, from OFTV, from going productions, uh, you know,
24:01
Speaker 3: Justin from creative dynamic, they really saw something in me
24:06
Speaker 3: and it really felt good to get noticed, you know,
24:09
Speaker 3: as far as to be able to give that gift
24:12
Speaker 3: to everyone. So, you know, I really want to thank,
24:14
Speaker 3: you know, OnlyFans, OFTV, Creative Dynamic for believing in my journey,
24:19
Speaker 3: you know, when they saw me and to, you know,
24:22
Speaker 3: push this now, you know, push this.
24:24
Speaker 2: It's cool, man. It's a blessing.
24:27
Speaker 4: Wow.
24:27
Speaker 1: Well, please come back to this show anytime in the future.
24:29
Speaker 1: The door is always going to be open for you, Chef.
24:32
Speaker 2: I appreciate you, Errol.
24:33
Speaker 1: You be brilliant today, okay?
24:35
Speaker 2: Yeah, you too.