Latest / The Lawtino™ / From Baja to the World: Cooking Without Borders

Transcript

From Baja to the World: Cooking Without Borders · The Lawtino™

• 0:00
  SPEAKER_00: Welcome to the Latino Podcast, where we amplify the voices of Latino professionals, entrepreneurs, and leaders coming together to educate, inspire, and connect across one of the most dynamic binational regions in the world: bicultural, premium, powerful.
• 0:20
  SPEAKER_05: Hey everyone, welcome to this episode of the Latino podcast, where we discuss the intersection of law in our Latino communities.
• 0:30
  SPEAKER_05: This episode, as always, is sponsored by Gomez Trial Attorneys.
• 0:35
  SPEAKER_05: Gomez Trial Attorneys is a national and international law firm committed to the very highest level of legal services in both the English and Spanish language for victims of personal injury, employment wrongs, class actions, defective products, and civil rights abuses.
• 0:55
  SPEAKER_05: We like to say that we are binational with offices both in Mexico and the United States, bicultural and best in class.
• 1:04
  SPEAKER_05: Today I'm joined as always by my co-host David Areguin, who originally was a host, or I'm sorry, guest on the podcast.
• 1:15
  SPEAKER_05: Then he kind of matriculated into being my co-host.
• 1:18
  SPEAKER_05: We have a very special guest with us today.
• 1:21
  SPEAKER_05: You know, I think over time we've begun, be began to realize like this intersection, we've had, you know, now artists, we've had uh community leaders, we've had judges, lawyers, um, and and you know, what brings us more together in culture than food.
• 1:39
  SPEAKER_05: And so um why don't you uh introduce our special guest for today, David?
• 1:45
  SPEAKER_01: Yeah, of course, John, and like you said, uh lately we've been inviting various uh guests with different backgrounds, different uh professions, and I think it brings a lot to the podcast, right?
• 1:56
  SPEAKER_01: Uh a lot of our guests uh have this binational and bicultural background like us.
• 2:02
  SPEAKER_01: So it just makes it a great fit.
• 2:05
  SPEAKER_01: So, you know, today I'm excited to have here uh Chef uh Omar Armas.
• 2:10
  SPEAKER_01: And, you know, one of the reasons what we started thinking about him is I met him recently.
• 2:14
  SPEAKER_01: Uh I started hearing about all the great stuff that he's been doing, the relationships in the community.
• 2:20
  SPEAKER_01: And of course, it just it just made sense.
• 2:23
  SPEAKER_01: So uh without further ado, uh I'll hand it out to uh Omar Armas uh so he can tell us a little bit about you and welcome.
• 2:31
  SPEAKER_04: Hi, uh thank you very much.
• 2:33
  SPEAKER_04: It's uh wow, it's it's a pleasure being here with you um and uh and just uh sharing this this uh this spot to communicate uh you know what we're doing over there.
• 2:44
  SPEAKER_04: So thank you, thank you very much.
• 2:45
  SPEAKER_04: Um well, a little bit about myself.
• 2:48
  SPEAKER_04: Um I was born here in San Diego, um raised in in Baja California.
• 2:53
  SPEAKER_04: I'm from Ensenada.
• 2:54
  SPEAKER_04: Um and uh well since uh I was a small no since I was a kid, I was always always been you know uh interested in food, no, from both of my parents, uh from both of my parents, no, they're they're they're my grandmothers, um always related to food.
• 3:12
  SPEAKER_04: Um my grandfather, uh he was a cowboy, no, he was a butcher.
• 3:17
  SPEAKER_04: Then from my mother's side, um it was always you know barbecues, mucarnasadas and los ranchos, you know.
• 3:23
  SPEAKER_04: So I got, I mean, I was just all all my my growing up era was just uh surrounded by that.
• 3:32
  SPEAKER_05: Love it.
• 3:33
  SPEAKER_05: And so it's it's cool that you know you've you've worked all over the world, you know, in kind of high-end uh culinary environments.
• 3:42
  SPEAKER_05: Talk talk to us a little bit about some places that you've worked before.
• 3:45
  SPEAKER_04: So actually it's it's kind of funny how I landed in in in in this and this career because when I graduated high school, I had no idea what I wanted to do.
• 3:56
  SPEAKER_04: So my family, I've my family come, I come from a family of lawyers, you know.
• 4:02
  SPEAKER_05: No, I'll stop you right there because you made the right choice.
• 4:07
  SPEAKER_05: That's a good job, but go on, go on, sir.
• 4:11
  SPEAKER_04: Um yeah, my father is he's a notario publico, which I mean it's very different in Mexico than from it's over here.
• 4:16
  SPEAKER_01: Um yeah, we we met a few recently.
• 4:19
  SPEAKER_01: We were very surprised as to like all the things that they cover, right?
• 4:22
  SPEAKER_04: Yes, I mean over there to be a notario, you have to be a lawyer, you have to be a certain age, no, you have to do an exam, you have to compete against, I mean, for the state, no, and you compete with other types of lawyers, you do this exam, right?
• 4:33
  SPEAKER_04: So, anyways, yeah, it's uh it's a big deal over there.
• 4:36
  SPEAKER_04: And uh, so anyways, I mean, my father's a lawyer, my brother's a lawyer, my mother's a lawyer, family full of lawyers.
• 4:42
  SPEAKER_04: So when I graduated high school, um I had no idea what I want to do.
• 4:46
  SPEAKER_04: I mean, typical, no, you're still a kid, you're still a baby, you'd have no clue of life.
• 4:50
  SPEAKER_04: So I told my parents, you know what, I want to move to San Diego, I want to start, I want to see you, I want to go to Southwestern College.
• 4:58
  SPEAKER_04: And uh so there, just being there, I mean, I still, you know, I started with economics, uh, then I jumped to um uh criminal justice, and then in criminal justice, I I did other careers, and then in criminal justice, I mean I started liking it, but still I wasn't feeling it.
• 5:16
  SPEAKER_04: You know, that's not something that you know that uh uh that I wanted to do the rest of my life.
• 5:22
  SPEAKER_04: So um my father told me, you know what, just get a job.
• 5:25
  SPEAKER_04: I don't care what it is, just get a job.
• 5:28
  SPEAKER_04: You know, by then I was already 20 years old.
• 5:30
  SPEAKER_04: I started as a dishwasher at this small restaurant, this pizzeria in Coronado, uh which today it's it's not there yet.
• 5:38
  SPEAKER_04: Not there anymore, I'm sorry.
• 5:40
  SPEAKER_04: And uh and a year after I was running the kitchen without even noticing it.
• 5:46
  SPEAKER_04: So um talking to my brother, my brother gave me the idea, you know what, there's culinary school, try it out.
• 5:52
  SPEAKER_04: I tried it out, loved it.
• 5:54
  SPEAKER_04: And then um I got the opportunity to study in Italy.
• 5:58
  SPEAKER_04: My my parents, you know, and embraced me and going over there, learning another culture.
• 6:04
  SPEAKER_04: I finished culinary school, did three years over there and called in a Pichu's hospitality of uh of Florence.
• 6:12
  SPEAKER_04: And then just, you know, I had this like this energy in my stomach, saying, like, okay, I now what, you know, I get I want to learn from the best, you know, uh where can I start?
• 6:23
  SPEAKER_04: Um, where what what place that I choose to work at?
• 6:27
  SPEAKER_04: It's gonna help me, you know, to reach that other level, you know, to travel, learn cultures, you know, it's just nurture myself.
• 6:34
  SPEAKER_04: And uh so I went to Play del Carmen and uh I saw that Banyan Tree Hotels was opening.
• 6:41
  SPEAKER_04: So I gave it a shot and uh I said, okay, I'm gonna I'm gonna go for an interview.
• 6:47
  SPEAKER_04: It was an extensive interview, which I mean I remember my executive chef uh right there, Matias Martinez.
• 6:54
  SPEAKER_04: He didn't like me at all.
• 6:56
  SPEAKER_04: You know, he just saw this spoiled little brat, no, I mean, you know, but I mean, luckily I landed five interviews and uh I was hired.
• 7:07
  SPEAKER_04: And uh it was a rough time.
• 7:09
  SPEAKER_05: It was a really, really rough time, you know, because um was it like the old kitchen culture where they were like intensely rough with you?
• 7:18
  SPEAKER_01: Yeah, because baggantry is like top of the line, like clubs.
• 7:22
  SPEAKER_05: So they're probably there was like a time when you that was like what you did, right?
• 7:25
  SPEAKER_05: Like you were the mean executive chef, right?
• 7:28
  SPEAKER_05: Or the strict or whatever.
• 7:30
  SPEAKER_04: Yeah, it was it was a it was another era, but um, I think uh I they I I want to believe that they saw something in me that they said, okay, I'm gonna push this kid.
• 7:41
  SPEAKER_04: And uh they were very strict, very demanding.
• 7:44
  SPEAKER_04: No, I mean there was no mistakes because ever there's yes, like you said, Benetry is top, top of the line.
• 7:49
  SPEAKER_04: For example, for each cutting board, it's a color-coded cutting board.
• 7:53
  SPEAKER_04: So greens is color a green colorboard is just for cutting vegetables, then blue, it's only for uh seafoods, red for meats, whites for all cooked items, and so on and so on.
• 8:05
  SPEAKER_04: So remember, like I couldn't have any mistakes, you know, because then okay, hey, you made a bad one.
• 8:10
  SPEAKER_04: That's an X for you.
• 8:11
  SPEAKER_04: You know?
• 8:12
  SPEAKER_04: So I always just had this in my mind that okay, I have to be very adamant, very, you know, uh precise in what I'm doing, no mistakes.
• 8:22
  SPEAKER_04: And uh and so they send me uh to the uh to the to the employees dining uh restaurant, you know, where all the employees ate, you know.
• 8:36
  SPEAKER_04: So you're gonna and I took it as a challenge, okay.
• 8:39
  SPEAKER_04: I mean, this is my first job.
• 8:41
  SPEAKER_04: Um so I'm gonna learn how to cook for 800 people.
• 8:45
  SPEAKER_05: Wow, they had that many people.
• 8:46
  SPEAKER_05: It's all the hotel people.
• 8:47
  SPEAKER_05: It's all the hotel people, you know.
• 8:49
  SPEAKER_04: So it was like I said, it was very, very challenging, but I'm I'm very grateful for for that opportunity that my executive chef gave me, you know, and uh and still right now he's the ex he's right now the general manager of a huge, huge hotel in in Cancun.
• 9:06
  SPEAKER_05: Oh wow, yeah.
• 9:07
  SPEAKER_05: So um, like at the end of your little stint as the the chef for the employees, did the employees like you?
• 9:14
  SPEAKER_05: Yeah.
• 9:15
  SPEAKER_04: They said, hey man, then I went over everybody, you know, because yeah, I remember they didn't like me at the beginning.
• 9:21
  SPEAKER_04: But after that, uh I I worked for their for them two years, and it got to a point that that my relationship was so strong that they promoted me and sent me to open a hotel in China.
• 9:34
  SPEAKER_04: Oh wow, yeah, in Macau.
• 9:37
  SPEAKER_04: So yeah, I was I was very fortunate, you know, of uh having that that experience.
• 9:42
  SPEAKER_04: Oh man, he's been a lot.
• 9:43
  SPEAKER_04: Yeah, you've been all over the place, man.
• 9:45
  SPEAKER_01: Yeah, but how Florence, China, and even like the Florence, like do you feel like the fact that you've been you know cooking in all these different places, different countries, does that give you like the you know, sort of like the resume to like make a name for yourself as well?
• 9:59
  SPEAKER_01: Like, for example, going to Florence for school and then going to play a licarme and then going to China.
• 10:04
  SPEAKER_01: So all of that brings a lot of you know reputation.
• 10:07
  SPEAKER_04: It gives you, yes, education and also humility, you know, of understanding other cultures, you know, uh how they interact, you know.
• 10:16
  SPEAKER_04: I mean, just human nature.
• 10:17
  SPEAKER_04: You know, it taught me a lot.
• 10:19
  SPEAKER_04: After China, I wanted to pursue even more my career.
• 10:22
  SPEAKER_04: It's like in kitchen, it's not like being a lawyer or a doctor, you know, where you can go to uh you can do a master's or you can specialize yourself by going to this university.
• 10:32
  SPEAKER_04: And in in the kitchen world, you know, in culinary, in culinary, you have to, it's more hands-on, it's seeing, you know, it's experimenting because it's all about processes.
• 10:42
  SPEAKER_04: So I just like I said, I had this energy in my stomach, you know, like I had to move, you know, again.
• 10:48
  SPEAKER_04: I don't really spend two years in Blay Garment, one year in China.
• 10:51
  SPEAKER_04: Okay, now I I want to hit the uh Michelin rank, you know, I want to learn from them, like how precise their precision, oh, their way of thinking.
• 10:59
  SPEAKER_04: No, because most of those restaurants, I mean all of those restaurants, I'm sorry, it's it's it's thinking out of the box.
• 11:05
  SPEAKER_04: You know, so that's what what drove me to like I don't I want to be, you know, something, I want to create something unique when when my moment comes, you know.
• 11:13
  SPEAKER_04: So it's the process.
• 11:14
  SPEAKER_04: So I I went to Spain and I I I uh I worked uh for Quique La Costa, you know, which he's uh a big deal, no.
• 11:23
  SPEAKER_04: He's ranked in the San Pellegrino ranking in the the 50 best of the world, and also the Michelin, he has three three stars Michelines and several restaurants, you know so I I I I chose really carefully with the people that I want to know that I that I admire that you know that have that that thinking that you know that uh helps you achieve progress, you know.
• 11:45
  SPEAKER_04: So yeah, I went to Spain and then I did Brazil, Mexico, and Puyol, and um finished in uh in New York.
• 11:54
  SPEAKER_05: Wow.
• 11:54
  SPEAKER_05: Of all those places, what do you what was your favorite place to live?
• 11:59
  SPEAKER_05: Oh you liked it all?
• 12:00
  SPEAKER_04: But I will, I mean, the most were most fun that I had, Mexico City.
• 12:04
  SPEAKER_04: Of course.
• 12:04
  SPEAKER_04: Yeah, Mexico City is just a unique place.
• 12:06
  SPEAKER_04: No, it's monster.
• 12:07
  SPEAKER_04: I mean, you can do there's everything to do, you know, over there.
• 12:11
  SPEAKER_04: Yeah, I liked it very much.
• 12:12
  SPEAKER_01: How were you able to like land that job at Quique da Costa's restaurant?
• 12:16
  SPEAKER_01: You know, three Michelin stars.
• 12:18
  SPEAKER_01: Uh, did you apply?
• 12:19
  SPEAKER_01: Did you get a connection or recommendations?
• 12:21
  SPEAKER_01: Recommendations, okay.
• 12:22
  SPEAKER_04: Yeah, from my executive chef.
• 12:23
  SPEAKER_04: I wrote a letter.
• 12:25
  SPEAKER_04: Uh I my executive chef helped me with his recommendation letter at the time, and like that, and then after that, it's all about recommendations, no?
• 12:33
  SPEAKER_04: So landing also I went to in Brazil, I went to at the moment, it was ranked number four of the world back in 2012.
• 12:42
  SPEAKER_04: And uh so I got a letter from Kika Acosta, he sent it to Alex Atala, and then the same thing with Puyol, you know, a letter from Alex Atala to Enrique Olvera, and then in New York with uh Momofoco, also a recommendation from Enrique Olvera.
• 12:58
  SPEAKER_04: You know, so I was very fortunate.
• 13:00
  SPEAKER_04: I I worked my ass off.
• 13:02
  SPEAKER_04: Uh you know, really, really hard.
• 13:04
  SPEAKER_04: I mean, well, back then I didn't see it as working hard because I mean, when you love something, you don't see it as hard work, right?
• 13:11
  SPEAKER_01: See, that's why I love it here so much, Tom.
• 13:13
  SPEAKER_01: Yeah, that's it, man.
• 13:15
  SPEAKER_01: You you work for something you love, and you won't work a day in your life, right?
• 13:19
  SPEAKER_01: How would they say that?
• 13:20
  SPEAKER_01: Exactly.
• 13:20
  SPEAKER_01: Yes.
• 13:21
  SPEAKER_01: Yeah, but that's good.
• 13:22
  SPEAKER_01: I mean, I think that's a pretty uh impressive resume that you have.
• 13:26
  SPEAKER_01: And then just the fact that you got the recommendations from these top shots in the field.
• 13:31
  SPEAKER_01: So that of course opened the door to all these other opportunities.
• 13:34
  SPEAKER_01: Uh, so how do you, you know, you're now in San Diego, like after all these places.
• 13:39
  SPEAKER_01: How do you make your way back to San Diego?
• 13:43
  SPEAKER_04: Um, COVID hit.
• 13:44
  SPEAKER_04: No, um, so I had to shut down my restaurants in Encana.
• 13:48
  SPEAKER_04: And also, well, uh the economy in Encana right now, it's not doing at its best, no?
• 13:54
  SPEAKER_04: And well, you you guys hear the news, everything that's going on, extortions.
• 13:58
  SPEAKER_04: So I have a family.
• 14:01
  SPEAKER_04: So it just uh, you know, I mean it made me, you know, evaluate things, you know, and say, okay, what's the better option?
• 14:07
  SPEAKER_04: No.
• 14:07
  SPEAKER_04: So he said, okay, a friend talking to my best friend, you know, from childhood, says, you know what?
• 14:12
  SPEAKER_04: Uh yeah, the economy here's dead, man.
• 14:14
  SPEAKER_04: Like, you need to do something.
• 14:15
  SPEAKER_04: Oh, that's so he helped me a lot.
• 14:17
  SPEAKER_04: And says he's he he helped me to get things in order here in San Diego, and I just made the jump from NCNA to San Diego.
• 14:25
  SPEAKER_01: Oh, so you were in SNA before, like already like doing the work.
• 14:28
  SPEAKER_01: I believe if you have like a restaurant, you have a Bayerwa Lupe.
• 14:31
  SPEAKER_04: I was doing caterings, um, but then COVID hit, and like it changed, I mean, like it changed everybody, no.
• 14:38
  SPEAKER_04: So uh my perspective, you know, starting to see things differently.
• 14:42
  SPEAKER_04: And um, so with the help of my friend Gustavo, his name, um, I decided, no, okay, yeah, this is gonna be the best best move to move to San Diego.
• 14:50
  SPEAKER_04: I started from zero, no, it wasn't the easiest as well, but like everything else, no.
• 14:55
  SPEAKER_04: I mean, if you believe in something and keep at it, you know, it it at the end it works out, no.
• 15:01
  SPEAKER_04: So I'm here.
• 15:03
  SPEAKER_04: Yeah, that's good.
• 15:04
  SPEAKER_01: That's good that you have that opportunity.
• 15:06
  SPEAKER_01: Like, not everyone in the world has the same opportunity to actually work on both sides of the border, right?
• 15:11
  SPEAKER_01: Like, like you, Omar, like I was born in San Diego, but I was raised in Tijuana.
• 15:14
  SPEAKER_01: So you have the opportunity to decide, okay, do I want to study, do I want to work in Mexico?
• 15:18
  SPEAKER_01: Do I want to study or do I want to work in the US?
• 15:20
  SPEAKER_01: Or you can do both, like a lot of people, right?
• 15:22
  SPEAKER_01: Correct.
• 15:23
  SPEAKER_01: So it seems like that's what you're doing at this time, right?
• 15:25
  SPEAKER_04: Yes, yes, yes.
• 15:26
  SPEAKER_01: Good, pretty impressive.
• 15:27
  SPEAKER_04: Yeah, and it's and it's you know, you get both sides of the border, or both cultures.
• 15:32
  SPEAKER_04: That's really always that's always very beneficial.
• 15:35
  SPEAKER_01: Uh so what do you start doing when you get to uh San Diego?
• 15:38
  SPEAKER_01: Like what's the uh what's the first jump?
• 15:41
  SPEAKER_04: Uh I started working in a like I said, I I didn't know uh what was going on over here, so I started applying in uh in the in in the internet for jobs.
• 15:51
  SPEAKER_04: I landed one job in this hotel.
• 15:53
  SPEAKER_04: It didn't go well at all.
• 15:54
  SPEAKER_04: I got fired, you know.
• 15:57
  SPEAKER_04: And uh just just uh I mean it was it was hard to adapt to the culture, you know, and uh so I had my my challenges to overcome and uh I had to learn fast.
• 16:08
  SPEAKER_04: And uh so I had that job.
• 16:10
  SPEAKER_04: I I went to two jobs um here in San Diego, and until I landed, you know, my my uh current role that I still culinary director at Warmwood, I met their Amar, great person, and uh you know, we just hit it off, it clicked, we had great chemistry, and we just tried to create and create and create in dishes.
• 16:32
  SPEAKER_04: And um, I mean, when talking to you about after two years, I mean, because I've already been in Warrenwood for two years now, and uh so it's just working hard, doing events.
• 16:42
  SPEAKER_04: I you know I believe very much in promoting Baja.
• 16:44
  SPEAKER_04: I think there's there's a lot of talent going on over there.
• 16:47
  SPEAKER_04: You know, I mean, right now they're being recognized with the Michelin and then San Pellegrino.
• 16:51
  SPEAKER_04: I mean, great talented chefs.
• 16:53
  SPEAKER_04: You have Oscar Torres, of course, Javi Placencia, who is in eminence in Baja California, you know, you have David Castro, uh, we have uh Sheila Alvarado.
• 17:01
  SPEAKER_04: I mean, so all these figures like I'm making, you know, a destination out of Baja, you know, which I feel very proud.
• 17:08
  SPEAKER_04: And you know, also, I mean, all the wineries, no, I mean, that that they're also like doing their part.
• 17:13
  SPEAKER_04: I started as a winery and then the restaurant industry came in, and uh, you know, it's just a a big boom out of it, no.
• 17:20
  SPEAKER_04: So I'm doing collaborations not so much recently, just because I mean I'm with Suzet right now, and I mean I have a lot of my on my plate.
• 17:29
  SPEAKER_04: But um, yeah, I started doing wine dinners, you know, inviting winemakers, uh chefs, and uh just you know, uh to help promote Baja California, that's where I'm from.
• 17:41
  SPEAKER_05: Yeah, and so are you are you still doing those collaborations?
• 17:45
  SPEAKER_04: Right now, not at the moment, but I will continue to do so, you know.
• 17:48
  SPEAKER_04: And I want to invite also chefs from you know from Mexico, I mean, for a whole Mexico, because like I said, there's a lot of talent, and uh, and I mean, what better thing to share that?
• 17:58
  SPEAKER_04: No, I mean, uh, what we grew up with.
• 18:00
  SPEAKER_05: Do you feel like the the high-end culinary community here in San Diego?
• 18:08
  SPEAKER_05: Like they know like Ensenada is hot, right?
• 18:12
  SPEAKER_05: They know that the chefs down there are hot and up to good things.
• 18:15
  SPEAKER_05: Like, so when you show up and you're bringing this, is is that a plus for you?
• 18:19
  SPEAKER_05: Are they like, oh yeah, you know, we want some of that here?
• 18:22
  SPEAKER_04: Um, no, not so much.
• 18:24
  SPEAKER_04: Not so much, no, no, not so much.
• 18:26
  SPEAKER_04: I think it depends.
• 18:27
  SPEAKER_04: I mean, for example, um, it depends on where you work, no, I mean how the culture, you know, it's uh it's brought up, you know, the ethics of the place.
• 18:37
  SPEAKER_04: Um so it has to do a lot, a lot with that.
• 18:41
  SPEAKER_04: Um because you you need that support in order for you to be successful.
• 18:46
  SPEAKER_04: I mean, you have to have, you know, there must be, you know, somebody, uh either a colleague or your boss, you know, to have that vision and and and support on on your your your um on your plans and what to do, you know, on in your area.
• 19:04
  SPEAKER_04: But um, no, I mean uh I didn't have that until I like I said, like I landed at Warrenwood, and uh yeah, it's just things started to change.
• 19:12
  SPEAKER_05: Love it.
• 19:12
  SPEAKER_05: So what what's go ahead?
• 19:14
  SPEAKER_05: No, no, no.
• 19:14
  SPEAKER_05: So what's the this new spot?
• 19:16
  SPEAKER_05: What's this new spa?
• 19:17
  SPEAKER_05: What's going on there?
• 19:19
  SPEAKER_04: So um we have Suzette, it's on Third Avenue in Chola Vista, very happy.
• 19:25
  SPEAKER_04: So it's a French place.
• 19:27
  SPEAKER_04: Uh we are right now open uh for for breakfast and uh hopefully um opening for dinner time in mid-June, or if not late June.
• 19:37
  SPEAKER_04: Uh, but it's a place, you know, where um it's it's very it's very special in the sense that you know I try to work um with locals, no.
• 19:47
  SPEAKER_04: I mean having everything locals and it's not about like, okay, it's local products.
• 19:50
  SPEAKER_04: No, no, it's it's not about working with local products, it's about working, you know, with uh what we have, you know, and tell you the people that are that are coming, our guests, our our clients that, you know, like this is a beautiful product, and this is how we work with it.
• 20:05
  SPEAKER_04: So this is what what you can do at home.
• 20:07
  SPEAKER_04: And you know where it is?
• 20:09
  SPEAKER_04: It's in it's in Chola Vista.
• 20:10
  SPEAKER_04: And Paradise Farm is growing it in Ranchito, Milky Way is growing it, and it's organic, and you know, they care about the terroir, no, what they put it in in their soil.
• 20:20
  SPEAKER_04: It's it's not, you know, it doesn't have any chemical, so it's not it's not bad for your for your health, you know.
• 20:26
  SPEAKER_04: So it's those kind of things to making those relationships, know that it's very important for us.
• 20:31
  SPEAKER_04: You know, and we can give in the best product possible to our to our clients.
• 20:35
  SPEAKER_01: Yeah, and of course, and you can always say it's from here for you, right?
• 20:38
  SPEAKER_01: Yeah, you can do that too.
• 20:39
  SPEAKER_01: That's that's one of our models.
• 20:41
  SPEAKER_05: I like it, it works for me.
• 20:43
  SPEAKER_01: No, and and I think that the the cool thing, and uh, after you know meeting Omar at a networking event, uh, I think it was one of the things that I appreciate is the fact that you have a vision for Chula Vista in downtown Chula Vista, and you're putting in the work to make sure that people from North County, people from San Diego from East County, they come down to Chula Vista for the culinary uh offerings, I guess, right?
• 21:05
  SPEAKER_01: That's that's one of the uh one of that's one of the visions because you know, seeing downtown Chula Vista and seeing Suced, it's one of the sort of like the upscale restaurants down there and the type of uh meals that you're offering, right?
• 21:17
  SPEAKER_04: Well, thank you for that.
• 21:17
  SPEAKER_04: Yeah, I appreciate it.
• 21:19
  SPEAKER_04: Yes, I mean, I I don't consider I mean that it's we're uh high-end or no, or how you know right now they they catalog things, you know.
• 21:28
  SPEAKER_04: I mean, it's just no, I mean cooking good food, no, uh making you know uh uh something special, you know, for I guess that they come in and they forget about everything else that's going on, you know, forget about your stress at at work, no what happened in your office.
• 21:43
  SPEAKER_04: No, it's just coming in, enjoying a good meal and uh and and and and enjoying it.
• 21:48
  SPEAKER_04: That's what we try to do.
• 21:50
  SPEAKER_05: That's good.
• 21:51
  SPEAKER_05: It looks very yummy.
• 21:52
  SPEAKER_05: I'm looking at I'm looking at pictures right now, and so uh uh this I'm seeing some.
• 22:00
  SPEAKER_05: Some beautiful egg dishes, maybe some crepes.
• 22:03
  SPEAKER_05: Yes.
• 22:03
  SPEAKER_05: Um, some delicious croissants, some yummy coffee, and it looks like uh you're also serving some some sparkling wine at with the breakfast if they want that.
• 22:15
  SPEAKER_04: Correct.
• 22:15
  SPEAKER_05: We have wine, uh, French and Maha.
• 22:18
  SPEAKER_05: Oh wow, yeah, I love it.
• 22:20
  SPEAKER_05: And so you guys are gonna move into uh into dinner like in June next month.
• 22:25
  SPEAKER_04: Correct.
• 22:25
  SPEAKER_05: Awesome.
• 22:26
  SPEAKER_04: Yeah, we're still working on it.
• 22:28
  SPEAKER_04: Um, we're developing the menu.
• 22:30
  SPEAKER_04: Uh it's and doing a lot of uh research and development.
• 22:34
  SPEAKER_04: You know, what products are we gonna use, what type of plate, um, how we're gonna, you know, uh design the dish.
• 22:40
  SPEAKER_04: You know, working really hard for it.
• 22:42
  SPEAKER_04: You know, trying the staff, you know, we we take a lot of pride of uh who we hire, no, because I mean, uh we want we want our team to be motivated, you know, and uh because for us, I mean, our staff is the most important thing.
• 22:55
  SPEAKER_04: You know, so we we want them to as well learn and uh give us their feedback, you know, because I mean a restaurant is not successful just by one person, it's successful because of the whole team.
• 23:07
  SPEAKER_04: The whole team makes the restaurant grow, you know.
• 23:10
  SPEAKER_04: So yeah, I'm I'm uh very happy about it.
• 23:13
  SPEAKER_05: So uh the French theme, you know, did you ever work in uh in in France before?
• 23:20
  SPEAKER_04: No, I haven't.
• 23:21
  SPEAKER_04: I didn't live in France, I mean, but I mean I worked in restaurants where French, I mean, French is the base of all kitchens, you know.
• 23:29
  SPEAKER_04: So it's like the top of the line, right?
• 23:31
  SPEAKER_04: Exactly.
• 23:32
  SPEAKER_04: No, I mean the the I mean mother sauces, you know, doughs, everything comes from from the French, you know, so there's always knowledge there.
• 23:42
  SPEAKER_04: Um and then just the rest, it's just by, you know, like I said, I mean, traveling.
• 23:46
  SPEAKER_04: You know, I did travel a lot in France, learned a lot.
• 23:49
  SPEAKER_04: You know, I work with French chefs as well, not in France exactly, but um, but yes, you know, that's how I I I gained some knowledge from that.
• 23:58
  SPEAKER_01: Yeah, and then uh Wormwood, that's a French restaurant, right?
• 24:01
  SPEAKER_01: And it's also I feel like it has like a mix of because it's like a very trendy restaurant in in in San Diego, uh always packed, right?
• 24:08
  SPEAKER_01: There's always lines and people are waiting at the bar.
• 24:10
  SPEAKER_01: So it's very like French, but I feel like it has like a little Baja influence, right?
• 24:15
  SPEAKER_04: Well, because yeah, I mean I I I always stick you know my my my little mark into it.
• 24:21
  SPEAKER_04: So it's French with uh yeah, an influence of uh a Baja, and now I'm injecting a little bit of uh of Japanese culture.
• 24:29
  unknown: Oh wow.
• 24:30
  SPEAKER_04: So I'm working a lot with uh fermentations, go shows, you know, uh just to have that essence of it, you know.
• 24:38
  SPEAKER_01: Go ahead.
• 24:39
  SPEAKER_01: Yeah, yeah, that's uh that's a cool spot, John.
• 24:41
  SPEAKER_01: If you've never checked it out, it's definitely seen.
• 24:44
  SPEAKER_04: And and try try the the absent if you're a fan of absent.
• 24:47
  SPEAKER_04: Oh, okay.
• 24:48
  SPEAKER_04: Have you tried that before?
• 24:49
  SPEAKER_05: Uh yes.
• 24:51
  SPEAKER_05: Yeah, but I'll try it again.
• 24:52
  SPEAKER_05: I'll try it over here.
• 24:53
  SPEAKER_05: I should try it in.
• 24:55
  SPEAKER_01: Yeah, yeah.
• 24:56
  SPEAKER_01: I tried it in Russia before.
• 24:58
  SPEAKER_01: The Russia's absence a little bit different than the one.
• 25:01
  SPEAKER_01: Yeah, I think it I think you can't get those bottles.
• 25:03
  SPEAKER_01: No, you can't.
• 25:04
  SPEAKER_01: Illegal.
• 25:05
  SPEAKER_01: Uh yeah.
• 25:07
  SPEAKER_01: Yeah, the setup, like the ambience, and basically it's only a few tables, right?
• 25:11
  SPEAKER_01: That's why you're waiting like at the bar.
• 25:13
  SPEAKER_04: Yeah, the restaurant seats, uh full capacity, it's 80 people.
• 25:20
  SPEAKER_04: Okay.
• 25:20
  SPEAKER_04: The restaurant, Warmwood.
• 25:22
  SPEAKER_04: Okay.
• 25:22
  SPEAKER_04: Whereas Zed, we seat 60.
• 25:25
  SPEAKER_04: One sitting.
• 25:26
  SPEAKER_04: Yeah.
• 25:27
  unknown: Yeah.
• 25:27
  SPEAKER_01: And and how are those uh relationships now that you're out to set in Chula Vista?
• 25:31
  SPEAKER_01: Because I know you've, you know, you've been going to events, you've been networking a lot, uh, and we'll talk a little about your opera efforts and bringing culture and arts to the uh to the city.
• 25:41
  SPEAKER_01: Like, how is that going?
• 25:42
  SPEAKER_01: Relationships in Chula Vista and South Bay.
• 25:45
  SPEAKER_04: I I'm I I I I feel very fortunate, you know, that people have, you know, uh received us with open arms, you know.
• 25:53
  SPEAKER_04: Um so that makes me even more uh you know uh more uh it motivates me more to work with Chula Vista, you know.
• 26:01
  SPEAKER_04: People, you know, have embraced it and uh you know they're they're liking what we're doing, you know, and um so the relations have been great.
• 26:11
  SPEAKER_04: Um I'm just I was amazed, I was surprised how welcoming was it was everybody, you know.
• 26:16
  SPEAKER_04: So going to the opera thing, um, yeah, I'm I'm partnering up with uh Manuel Vera, tremendous maestro.
• 26:24
  SPEAKER_04: I mean, I'm just lucky that that he came into the restaurant, you know and uh he liked everything.
• 26:29
  SPEAKER_04: That I mean, he's a uh musician, you know, an artist that has worked in um I sang in um in uh in Prague and Paris and New York and like all these you know historical uh theaters, you know, and uh he came up to me, hey, like let's do this gastronomic opera concert, you know, where we pair your food with one of our one of my songs, and uh you know, here in Chula Vista, and uh while we're working for that, we're we're we're still you know and developing the uh the project.
• 27:02
  SPEAKER_04: So I'm very excited.
• 27:03
  SPEAKER_04: And uh hopefully uh yesterday I had a meeting with him, you know, and he just sings amazing.
• 27:10
  SPEAKER_04: You know, he sang uh about three weeks ago for the mayor of Chula Vista, yeah, the state of the city.
• 27:16
  SPEAKER_01: I saw that.
• 27:17
  SPEAKER_04: Yeah, and I I was blown away.
• 27:19
  SPEAKER_04: I mean, I've heard him sing before, but not like live with music and stuff like that.
• 27:23
  SPEAKER_04: Like, wow, no, this is just another thing.
• 27:25
  SPEAKER_04: So it's gonna be a great concert.
• 27:27
  SPEAKER_04: Um, and uh, we will be you know posting the uh tickets very soon.
• 27:31
  SPEAKER_05: So it'll be uh a concert with uh pairing of food with the opera.
• 27:36
  SPEAKER_05: Correct.
• 27:36
  SPEAKER_05: Oh, that sounds that sounds super cool.
• 27:39
  SPEAKER_05: Yeah, of course, wine.
• 27:40
  SPEAKER_05: Wine, of course.
• 27:42
  SPEAKER_05: You have to.
• 27:42
  SPEAKER_05: That sounds amazing, yeah.
• 27:44
  SPEAKER_05: Yeah, I'm I would go to that, or you can go.
• 27:46
  SPEAKER_01: Yeah, yeah, I'm thinking of going to that.
• 27:48
  SPEAKER_01: Yeah, and I actually met Manuel as well the same day that I met Omar and Mexico City guy, right?
• 27:53
  SPEAKER_03: Yes, yeah, oh wow, but I mean, yeah, yeah, you have to be, yeah, yeah.
• 28:01
  SPEAKER_05: I feel like um, you know, I like remember Paco was talking about like bringing you know artists, you know, from Mexico and kind of creating that kind of international community.
• 28:13
  SPEAKER_05: Um, man, uh he he would be a cool guy for you to meet too, you know.
• 28:18
  SPEAKER_05: Um, but yeah, uh yeah, we'll we'll connect you with uh Paco Pablos.
• 28:25
  SPEAKER_01: He was one of the guests here.
• 28:26
  SPEAKER_01: He's uh he's a local artist from Guadajara.
• 28:29
  SPEAKER_05: Yeah, I think right now he's down in Mexico, right?
• 28:31
  SPEAKER_01: He's always in Mexico and back and forth.
• 28:33
  SPEAKER_05: But I think he's like on a sustained visit there for a little while, right?
• 28:38
  SPEAKER_05: For a little bit, yeah.
• 28:39
  SPEAKER_05: Yeah, um, he's a cool guy.
• 28:40
  SPEAKER_05: You like him.
• 28:40
  SPEAKER_05: He played uh I think he played basketball for the Mexican national team, no?
• 28:43
  SPEAKER_05: He played for the huge guy, okay, but an artist.
• 28:47
  SPEAKER_05: Okay, you know, and um his his art is kind of interactive, you know, like he's developed this, you know, you can place your camera on it and the art comes alive.
• 28:57
  SPEAKER_05: It's kind of like your food coming alive with the opera.
• 28:59
  SPEAKER_05: Yeah, that's what it made me think about it.
• 29:01
  SPEAKER_05: Right, yeah.
• 29:02
  SPEAKER_01: But and he actually just reached out because he wants to do, I guess he might want to do something here at the office.
• 29:07
  SPEAKER_01: Oh, cool.
• 29:07
  SPEAKER_01: Where he actually brings art and all these artists from Mexico so he can basically award them and celebrate them here.
• 29:13
  SPEAKER_01: Oh, cool.
• 29:14
  SPEAKER_01: That'll be yeah, that'll be a nice one.
• 29:15
  SPEAKER_01: But yeah, definitely if you get connected with them, you guys are sort of like on the same field, you know, food, art, arts, arts network, yeah.
• 29:21
  SPEAKER_01: Yeah, it is definitely networking.
• 29:23
  SPEAKER_01: It's like your field, yeah.
• 29:25
  SPEAKER_01: And like both from Mexico or binational.
• 29:28
  SPEAKER_01: So I feel like that always makes a connection, you know.
• 29:30
  SPEAKER_05: Yeah, without question.
• 29:31
  SPEAKER_05: Yeah, definitely.
• 29:32
  SPEAKER_01: And so what's next?
• 29:33
  SPEAKER_01: What's next?
• 29:34
  SPEAKER_01: I mean, I know you have a lot on your plate right now, right?
• 29:36
  SPEAKER_04: Like warmwood, Sucent, opening dinners, um, and well, we want to work for you know to get the uh Michelin star, you know.
• 29:45
  SPEAKER_04: Um, so that's right now my agenda, and uh continue to work, grow, and uh, evolve.
• 29:52
  SPEAKER_04: And uh yeah, no.
• 29:55
  SPEAKER_01: I wanna I want to hear about the Michelin star.
• 29:57
  SPEAKER_01: I mean, I've seen some movies about it.
• 29:59
  SPEAKER_01: I know it's a little bit different than uh Mexico, some of the Michelin stars or the Michelin guide uh awards that they're getting versus the actual Michelin stars.
• 30:07
  SPEAKER_01: How is it different between like Mexico and, for example, San Diego or the US?
• 30:12
  SPEAKER_01: Like, what is that process?
• 30:14
  SPEAKER_04: Um, well, the process is, I mean, you have to, I mean, it's in you have to invest in your place, no?
• 30:20
  SPEAKER_04: I mean, uh, it's about the service, it's it's not just about the chef.
• 30:25
  SPEAKER_04: No, it's about uh, you know, the whole staff.
• 30:27
  SPEAKER_04: You know, so that's why, like, I mean, uh circling back, it's about the staff that you hire.
• 30:31
  SPEAKER_04: No, I mean, the staff that you hire, you want them, you know, to also give you feedback, know where your mistakes are, because that's what makes you grow, you know.
• 30:39
  SPEAKER_04: And having the mission star, I mean, everything has to be like a good wine, you know, like you have to have your great talent, your great acidity, your body, you know, all of that has to be, you know, come together.
• 30:51
  SPEAKER_04: So in order to get a mission start, like it's like that having your your restaurant built, you know.
• 30:56
  SPEAKER_04: So um, but yeah, I mean the process uh it started off with that, with your training, you know, having the the uh the proper staff for it, and uh just meeting the the the expectations of the Michelin guy, you know.
• 31:10
  SPEAKER_04: I don't know the difference between uh what uh how they they judge in Mexico over here.
• 31:15
  SPEAKER_04: I assume it's it has to be the same, you know, because it's a standard.
• 31:18
  SPEAKER_04: So I mean having a missionary recognition, it's it's it's just an it's an accomplishment, you know, of uh of getting an award saying, okay, look, this is all the work that we we've done.
• 31:27
  SPEAKER_04: I mean, of course, the food has to be exquisite.
• 31:30
  SPEAKER_04: I know here in San Diego you have great chefs, you know.
• 31:32
  SPEAKER_04: Um you have Roberto José who's done a great job, and also he's from Entena.
• 31:38
  SPEAKER_04: Um and then you have Addison as well, you know, that's been here for a while, uh recognized here for the Michelin and uh and these new these also emerging chefs.
• 31:46
  SPEAKER_04: I'm not familiar with all the uh the uh gastronomic uh industry here.
• 31:51
  SPEAKER_04: I'm still getting a little bit, you know, I'm still getting wet on it.
• 31:54
  SPEAKER_04: Um but um but yeah.
• 31:57
  SPEAKER_01: All right.
• 31:58
  SPEAKER_05: Well, I have a question.
• 31:59
  SPEAKER_05: Um, I don't know but if chefs, you know, like real chefs do this, but do real chefs watch uh like chef shows or cooking shows or I didn't watch none of that.
• 32:09
  SPEAKER_05: None of it.
• 32:10
  SPEAKER_05: Thank God.
• 32:12
  SPEAKER_05: I was gonna be like, what's your favorite?
• 32:14
  SPEAKER_05: Oh, top chef.
• 32:15
  SPEAKER_05: No, no, no.
• 32:20
  SPEAKER_05: What was that dude?
• 32:21
  SPEAKER_05: What was that cool dude that used to travel all over the world and he he passed away?
• 32:25
  SPEAKER_05: Um, Anthony Bernain.
• 32:26
  SPEAKER_05: Do you ever watch that guy or no?
• 32:29
  SPEAKER_05: Yeah, because I mean he's a little more interesting, huh?
• 32:31
  SPEAKER_05: Exactly.
• 32:31
  SPEAKER_05: Yeah.
• 32:32
  SPEAKER_04: Also, for example, um, I mean, chefs that that I admire um know that uh I do uh like uh get myself it makes me have discipline, you know.
• 32:44
  SPEAKER_04: Um for example, Enrico Olvera, no, his his trajectory, you know, and his discipline on his career, Gordon Ramsay.
• 32:52
  SPEAKER_04: I mean, he is like one of the uh tops, you know, in the in the industry.
• 32:57
  SPEAKER_04: It's just you know, it's not it's not how they cook, you know, it's how they manage, you know, their their uh their careers, you know, how they're focused, and it's just like everything, you know, like it's discipline, you know.
• 33:11
  SPEAKER_04: I mean you have to have discipline in order to be successful.
• 33:15
  SPEAKER_04: Uh this athlete one said one time she said, you know, that uh we can you can't always give 100%.
• 33:22
  SPEAKER_04: You know, there's days that you have 25 and 50.
• 33:25
  SPEAKER_04: But on but that day, if you give that 25, that's your 100%, you know.
• 33:29
  SPEAKER_04: That's having your discipline, you know.
• 33:31
  SPEAKER_04: So I these are the chefs that I admire because they have that, and I I try to you know follow through that as well.
• 33:37
  SPEAKER_01: They have a good branding too.
• 33:39
  SPEAKER_01: They they are tremendously good at branding.
• 33:42
  SPEAKER_01: That's what they use at TV and all this.
• 33:44
  SPEAKER_01: Yeah, but actually, like going back to Anthony Burdain, I think he was pretty interesting.
• 33:48
  SPEAKER_01: He was always in Baja, right?
• 33:49
  SPEAKER_01: Yeah, he's very he was like very good friends with Javier Placencia, who now owns uh Caesars and all the restaurants in Baja, right?
• 33:57
  SPEAKER_01: He has so many restaurants down in Baja, but all the the places that he visited were incredible, and they were from like the little shop to like the nicest restaurant, right?
• 34:07
  SPEAKER_04: So that's what had makes him very, very interesting now.
• 34:10
  SPEAKER_04: Yeah, yeah.
• 34:10
  SPEAKER_04: And it was also I mean, it was a it was a yeah, it was a really cool, cool show.
• 34:14
  SPEAKER_04: Yeah, yeah, I thought so too.
• 34:16
  SPEAKER_04: But no, we don't I don't watch the thing is that we're almost 24-7 inside the kitchen, you know, cooking and cooking, and the least that you want to do when you come home, yeah, watching watch some more cooking.
• 34:29
  SPEAKER_04: Yeah, no, I what I watch is that's just something you know that will make me laugh and forget, you know, the day, you know, and I also don't cook at home.
• 34:39
  SPEAKER_04: Oh no.
• 34:39
  SPEAKER_04: Oh wow.
• 34:40
  SPEAKER_05: All right, so so it's it's um you're you haven't eaten all day, you're hungry, it's like nine o'clock.
• 34:47
  SPEAKER_05: I'll have a quesadilla.
• 34:48
  SPEAKER_04: A quesadilla just from a taquerilla, or just go in and get something like cheese and have flour tortillas because I'm from the north.
• 34:56
  SPEAKER_04: Yeah, yeah.
• 34:56
  SPEAKER_04: Eat flour tortillas, and now I'll make myself a quesadilla.
• 34:59
  SPEAKER_05: Oh, there you go.
• 35:00
  SPEAKER_01: Yeah, just made quesadilla.
• 35:03
  SPEAKER_01: Oh, that's a good quesadilla.
• 35:04
  SPEAKER_05: Yeah, it's not exactly like mine.
• 35:06
  SPEAKER_05: No, no, no.
• 35:07
  SPEAKER_01: Oh, even the way you sprinkle the treadmill.
• 35:11
  SPEAKER_05: Exactly.
• 35:12
  SPEAKER_01: Oh, that's an amazing story.
• 35:13
  SPEAKER_05: And that you know, like in what you're saying about having a successful, you know, restaurant, it's kind of the same with us, you know, like it's not just you know, one lawyer or you know, one person.
• 35:28
  SPEAKER_05: You know, we have to have good people up front, we have to have good people answering the phone, you know, we have to have the discipline, like you said, you know, have the brand, you know, like for the Michelin star, now I know like it includes service too.
• 35:42
  SPEAKER_05: Like here, like customer service, client service is very important for us.
• 35:46
  SPEAKER_05: Exactly.
• 35:47
  SPEAKER_05: Like they'll kind of remember how good of a lawyer you are, but the main thing they remember, what I tell all my people is how how they were treated.
• 35:54
  SPEAKER_05: Exactly.
• 35:54
  SPEAKER_05: You know, exactly.
• 35:56
  SPEAKER_05: And and so, like, especially dining is such an experience.
• 35:59
  SPEAKER_05: And the people that come to us, you know, are going through hard times.
• 36:03
  SPEAKER_05: And so this is an experience or journey that they they come along with us, and we want to make sure that even at the non-lawyer level, we're taking the very best care of them.
• 36:13
  SPEAKER_04: Yeah, yeah, I think you're it's a phase of it, it's a phase of the company, you know, that the people are like first, you know, uh uh receive and also yeah.
• 36:24
  SPEAKER_01: It's always it's it's always the experience.
• 36:26
  SPEAKER_01: Like for me, even at a restaurant or anywhere I go, like at a restaurant, it's gonna be a mix between how good the food is, how good the ambience is, and how good the service is.
• 36:34
  SPEAKER_05: Exactly.
• 36:34
  SPEAKER_01: So if it's like uh like a 360 component where basically you're getting everything, you're gonna leave that place.
• 36:39
  SPEAKER_01: You're gonna be like, oh, with a great feeling, and then you do the recommendation, right?
• 36:43
  SPEAKER_01: Exactly, yeah.
• 36:44
  SPEAKER_01: Yeah, that definitely plays a big role.
• 36:46
  SPEAKER_05: All right.
• 36:47
  SPEAKER_05: Well, um, you know, I think um should we do the the Otottava like I think we should.
• 36:54
  SPEAKER_05: All right.
• 36:55
  SPEAKER_03: What is that?
• 36:55
  SPEAKER_05: Have you ever heard of uh the Cracks podcast?
• 36:58
  SPEAKER_04: I have not.
• 36:59
  SPEAKER_05: This guy, he's uh he's a Mexican entrepreneur and business leader, so he has uh these guys on his podcast.
• 37:05
  SPEAKER_05: He calls them cracks.
• 37:07
  SPEAKER_05: So the cracks are the ones that have you know big ideas, do big things.
• 37:11
  SPEAKER_05: And then at the end of um the interview, he he asked them, he says, Imagine you could write in the sky words for everyone to see.
• 37:23
  SPEAKER_05: You know, what words would you write?
• 37:25
  SPEAKER_05: What message would you give for everyone to see from you?
• 37:30
  SPEAKER_03: Uh wow.
• 37:33
  SPEAKER_03: On the on the spot.
• 37:35
  SPEAKER_05: I started giving him like a little heads up.
• 37:37
  SPEAKER_05: Right.
• 37:37
  SPEAKER_05: Yeah, yeah, yeah, yeah.
• 37:39
  SPEAKER_03: I don't know.
• 37:39
  SPEAKER_03: Uh I would guess um You can do it.
• 37:42
  SPEAKER_05: English, Spanish, whatever you want.
• 37:44
  SPEAKER_03: Uh word that I would I would say joy.
• 37:48
  SPEAKER_05: Joy.
• 37:49
  SPEAKER_05: Joy.
• 37:50
  SPEAKER_05: That's perfect coming from someone that gives a lot of joy to a lot of people.
• 37:54
  SPEAKER_04: Yeah, I try to, you know, but I think with joy, I think, yeah, it's even it's it sounds kind of corny, but I mean I think with do everything with joy, it uh it just life goes better.
• 38:05
  SPEAKER_05: Yeah, right.
• 38:06
  SPEAKER_05: Yeah, yeah.
• 38:07
  SPEAKER_05: Well, they say joie devoir, where they have it, you probably know you speak any French?
• 38:11
  SPEAKER_05: I do not.
• 38:12
  SPEAKER_05: I speak a little bit Italian.
• 38:14
  SPEAKER_05: Oh, okay, but the joie de vivoir or something, the joy of life, right?
• 38:18
  SPEAKER_05: Joy of life, okay?
• 38:19
  SPEAKER_05: Something joie devoir.
• 38:21
  SPEAKER_05: Something like that.
• 38:22
  SPEAKER_05: Something like that.
• 38:24
  SPEAKER_05: All right.
• 38:24
  SPEAKER_05: Well, um, thank you so much.
• 38:26
  SPEAKER_05: It's been a great uh honor and privilege uh to be here with you.
• 38:29
  SPEAKER_05: If people want to learn more about you, uh, where would they go?
• 38:32
  SPEAKER_05: Do you have a like a social media account, anything like that?
• 38:35
  SPEAKER_04: Yes, I mean my uh Instagram profile, it's Omar Radamaske or at uh Suzette and uh at Wormwood Restaurant as well in an Instagram, or just visit us at uh Google and you'll find everything about us.
• 38:48
  SPEAKER_05: All right.
• 38:49
  SPEAKER_05: And and so um we're gonna encourage all of our listeners to get out to Wormwood and Suzette, both of them, you know, getting excited for the pairing of opera and the courses.
• 38:59
  SPEAKER_05: I think that'll be really cool and the and the delicious wine.
• 39:03
  SPEAKER_05: Um that sounds super cool to me.
• 39:05
  SPEAKER_05: Um super excited to have you part of our community.
• 39:08
  SPEAKER_05: Thank you for investing your time and talent, you know, with us here in San Diego.
• 39:12
  SPEAKER_04: Thank you for having me.
• 39:12
  SPEAKER_04: It's been a truly honor and a pleasure.
• 39:14
  SPEAKER_04: Thank you.
• 39:14
  SPEAKER_04: Thank you very much.
• 39:15
  SPEAKER_05: Thank you, Jeff.
• 39:16
  SPEAKER_05: All right, thank you, Chef.
• 39:17
  SPEAKER_05: Uh so that that wraps up this episode of the Latino Podcast.
• 39:22
  SPEAKER_05: If you like what you heard, you know, like it, uh, share it, pass us along, subscribe.
• 39:28
  SPEAKER_05: Um, until next time, uh signing off, uh John Gomez, Gomez Trial Attorneys in the Latino Podcast.