Latest / Chef's PSA Podcast / Winter Q&A Pt 2 Ep. 32

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Winter Q&A Pt 2 Ep. 32 · Chef's PSA Podcast

0:00
Hello chefs. You're listening to chefs, PSA
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podcast. I'm your host Entre natera.
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On today's episode, we're going to get into Q&A part to
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continuation of last week's Q&A so stay tuned.
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So before we begin, I'll give you a quick update.
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I've been on a couple of podcast this week, if you follow me on
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social, you'll see that I posted on my was on flavors unknown.
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Doing a panel discussion on leadership, go check that out.
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I thought the conversation was great.
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I was also on the line cook thoughts podcast discussing Ai
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and then I've recently recorded another episode of, you know,
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crossover episode with roots hospitality and chefs PSA and
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that'll be out later this month. So I'm excited about about that.
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At, it's always good to be talking shop with other chefs
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and people in the industry and discuss discuss some of the
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topics. You know.
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It's good to do the question and answer format.
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Actually that's a reason why I'm doing this Q&A part 2 because I
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do enjoy the Q&A format. So, you know, I could come up
1:09
with a subject on my own and then you ramble on.
1:13
But I enjoy when you all send me questions and things that you
1:16
want me to talk about on the podcast.
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Because I know that's that's something that interests you
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also. That benefits me to talk about.
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Them. And I know that it benefits you
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to hear my perspective on them, so that's good.
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The other thing I want to talk about is I started writing the
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kitchen Art of War, and I got to tell you that I am loving
1:37
writing this book. So, you know, for those of you
1:40
that are unfamiliar, The Art of War is, you know, to Eastern
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philosophy. Classic written by Sun Tzu and
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it's basically a book on strategy War tactics, you know.
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The military's all over the world have actually been using
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this for years and it's a book that I enjoy, it's very short
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read so it's maybe 18 pages long.
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If you haven't read The Art of War, you should.
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I think the Art of War should be read by anyone especially if
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you're a chef so you understand strategy.
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So what I'm doing is I am reading The Art of War, I'm
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sorry, I'm writing The Art of War and what I'm doing is, I'm
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matching it exactly to the book. So for example, if there is
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chapter 2 in The Art of War is Waging War.
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There is 20 bullet points in Chapter 2, chapter 2, for the
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kitchen, Art of War will be 20, bullet points as well.
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And they will be an interpretation through a chef
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size of you know the classic Art of War written by Sun Tzu.
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So I'm having a lot of fun writing it.
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I get to I get to channel my inner Sun Tzu.
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I think you all will enjoy it. I'm trying to make it very
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applicable to Kitchen life and make it very relevant to some of
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the problems that a lot of chefs and Cooks Face.
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In the industry. So I'm going to enjoy it.
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It's going to be an e-book. I don't think I will print it.
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So I'll probably just sell the ebook version just because it's
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going to be so short, it'll be a roughly 18 to 20 Pages.
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I'm going to incorporate some of the art that I've been making on
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mid-journey. Submit journey is at AI
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software. That does basically a, i
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generated art, and I've been working with it.
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Recently its, I'm Blown Away with the quality of the art,
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that is able to be created on mid-journey.
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So if you haven't messed around with You should you go in, you
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type in a prompt, you type but you know imagine and then the
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prompt that you want, there's some tricks to it, you can put
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weights and different styles of art that you want the better.
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I get with it, you know the better the quality of art inside
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the inside the book and also in future projects, I'll start
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using mid-journey a lot. It's, it's a great resource.
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If you haven't started using mid-journey, if you know, if
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you're paying someone to do your art for, you should highly
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consider it. Because it's much cheaper and I
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pay for it so I could so I could mess up a lot, right?
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Because I think you only get like 25.
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I think you'd only generate 25 images with a free version so I
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pay for it so I can have an unlimited version of images.
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I can create I did a poll on Instagram, I selected two
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covers. I just wanted people to choose
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which ones you like this one or that one.
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And I give a third option, which was or none of them and keep
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working at it and most people selected none of them keep
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working at it. And so I put up all the versions
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of the cover for kitchen Art of War that I didn't like and
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everyone seemed to like two or three, the one that one.
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So for those of, you know, you couldn't see the results because
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I said like it, if you do The one that you like the most, the
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one that one was the, it was like a sketch with a coffee cup
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on it, and had some, some drawings, and little chess
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pieces on it. So, that's the one that one
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that'll be the cover, but I enjoyed making the other images
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so much. I'm going to incorporate those
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into the e-book, so you'll have the kitchen Art of War.
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Plus, you'll have some of the art that I generated through mid
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Journey. It'll be fun.
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Nonetheless. But anyway, let's get into the
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Q&A. The first question I have here
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today is, do you think being a cook today is harder than when I
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was coming up as a cook, and, I mean, heart is hard.
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It's all it's all relative. I don't know if it's necessarily
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harder now, having come up in the era that I came up in and
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having, you know, manage kitchens in the air that cooks
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are coming up. And now, I think it's easier for
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For a cook to come up now for a couple of reasons.
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And I'm not saying better, I just think that there's, there's
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certain things that do make it easier.
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One, you have better access to cooking equipment, in general,
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you know, you have Combi Thurman's circulators.
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All sorts of tools and gadgets that are more readily accessible
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were, you know, in my area that was coming up with basically
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sautee, pans, tongs, and ovens and stoves, right?
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It was much more basic. So now, I think you have much
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more tools at your disposal. I also think the access to
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social media. Allows you to learn techniques
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much more rapidly, and you have access to things like podcasts
6:07
videos, things like that, where you could learn where before it
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was, like, when I was coming up as a cook, it was just yourself
6:13
and the chef in the cooks around you.
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So that's all you really had to learn from it.
6:15
If you were in a, in a restaurant job.
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Now, think about this, right? So I'm a line cook, 1997.
6:22
And the only people I'm talking to is the saute cook that works
6:27
next to me and my chef and back, then, you know, chefs were a
6:33
little bit reluctant to share recipes with you.
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So the only way you would learn was by watching right watching
6:37
people move in the kitchen. So nowadays, you could, if you
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don't have the confidence to ask yourself the question, you could
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Google it, you can listen to a podcast, you can search on
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YouTube etcetera. So the access to information
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makes it a little bit easier and then also you know, it's The era
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of cooking that I came up and there was just certain things
6:58
that were expected and people understood that there.
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You know, the unwritten rules like, okay, you got to come in
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and your line needs to be set up at this time.
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So you got to figure it out. So that means you might need to
7:10
come in early. You might need to come in off
7:11
the clock. You might need to take some prep
7:12
home, and that was just normal. No, no one thought twice about
7:15
it. We're now, I think, at least, at
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least in most places because I'm sure there's still some places
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that do that. But in most places you get, For
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what you work were previously and you know, the error that I
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came up and you didn't always get paid for what you worked.
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And so I think that's a good thing.
7:30
I think, you know, getting paid for what you work.
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It's a much more respectable approach to to cooking.
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So, do I think it's easier? No, because heart is hard,
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right? A 10 hour day is a 10-hour day.
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Standing on your feet. It's hot.
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The kitchens are still hot, the pressure is still there, the
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tickets are still coming in. So I don't think that's changed
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from the air that I was coming up or the error that people are
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cooking and now. But what I do think now, that's
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different is the The access to information.
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And some of the the work practices and the kitchen
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culture, I think is a lot better.
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So anyway, hope that answers the question.
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The next question I have here is what's the hardest part since
8:03
retiring about not being a chef? Now that's a really good
8:06
question because people that may know if you've been listening to
8:10
this podcast or if you know me, you know, that I stepped away
8:12
from cooking about a year ago and I decided to focus full-time
8:15
on Chefs PSA. Now, what you may not know is
8:18
for about the first six months after I retired, so I retired in
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January, I really It starts chefs PSA until until July.
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So, for the first six months or seven months of the year, I was
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doing nothing. I was sitting on the couch, I
8:30
was getting fat. I was eating, I was smoking
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cigars. I was on the beach, whatever.
8:34
I wasn't really doing anything. And then file is like, okay I
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gotta hustle and I got to get after it.
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But I think the biggest thing that's been difficult is when
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you're a chef or you're a cook in a kitchen, you have a tribe
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and you're part of a community and your, your part of that
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community of cooks and chefs. And once you leave that, All of
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a sudden you're out there in the world and it's like, I don't
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have that relationship with people the way I did in the
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kitchen. You know, we laugh at the same
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jokes, you know, we know what to talk about.
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We can talk about food, whatever the case may be.
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And, you know, you're with your people, you're with your tribe.
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And now I went from constantly being around people, so just to
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give you an example and my previous job, I had over 100
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employees 20, Sous chefs, something like that.
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But there was a ton of people that also worked in the same
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building. So let's just say there was 800
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people constantly around. So if I wanted to have a
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conversation, there was always people around there was always
9:32
something to do. There was always action.
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There was always excitement where now it's like, oh shit.
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Who am I going to talk to all my friends that are chefs current
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work. Why is it?
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Hey, what are you doing? The like, we're busy working.
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We're not all retired. We're not all just sitting on
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the couch and posting memes on Instagram.
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So I would say that's probably been the most difficult thing.
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NG in my transition from Chef to no longer being a chef is that
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just just having people around to talk to you, you really take
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that from for granted is just being around people having your
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tribe around. That's that's probably been the
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biggest thing that I miss the most I miss the camaraderie.
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I don't necessarily think I can't wait to get back in the
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kitchen because I want to make this like that's not what I
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miss. What I miss is just being around
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my team of chefs and just that excitement and that Adrenaline
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Rush being around people. So anyway, hope that answers The
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next question is, how does someone who's new in the kitchen
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impress you? I would say how they work, how
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they move. Obviously if you've been in a
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kitchen, and if there, if there are new employee, I could tell
10:34
right away, like what level of kitchen they came from.
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Did they come from a three-michelin-star kitchen or
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did they, you know, come from, you know, straight out of
10:42
culinary school. You could tell how people work
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and how they moved. They have a sense of urgency.
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How clean do they work? You know, how did they set up
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their station? You could tell how experienced
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someone is just by how they move.
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Throughout the kitchen, what I like to call Kitchen karate,
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right? I would say that's something
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that impresses me a lot. When someone knows how to move
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in a kitchen, I don't care about it's your first day.
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Do you know the recipes I care? Do you know how to work in a
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kitchen and you could see that right away, if you've been
11:07
around kitchens long enough, you know, who gets it and who
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doesn't like within within just a couple of minutes of them
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setting up their station. So I would say that impresses
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me. The other thing that impresses
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me, it's the simple things, right?
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Do they listen to they show up with a notepad?
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Do they engage with other people in the kitchen?
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Are they? Friendly.
11:23
Are they polite? Do they have a big ego on day
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one or they coming to you and telling you every where they
11:28
stashed and all their menu ideas and all this other blah blah
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blah? Like no one cares about that on
11:33
day one, they want to know. Do you fit in with the team?
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So that that is important to me is like how are you as an
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individual? Are you the type of person
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that's going to come in and Shake everyone's hand or you're
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the type of person that's going to come in and you know, talk
11:48
about how you did it at the last job, right?
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The person that comes in and says oh at my last job, Why do
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you do it that way? At my last job, we thought it
11:54
was this way. It was better, actually like no
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one likes to hear that shit on the first day.
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So I would say that is what impresses me is someone that's
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respectful and has a sense of urgency and knows how to move
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in, move in a kitchen. Those are the things that
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impressed me the most but good question.
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The next question is, what is something terrible?
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You have seen in a kitchen. I've seen a lot of terrible
12:16
things but I'll tell you a story.
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So, this is a good story because there is, there is, you know,
12:22
kind of a Minute. So, I used to work for this Chef
12:24
early on, in my career and I won't say who it was, but I, you
12:28
know, he was, he was a little bit of an asshole.
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Had a back of alien nature about him and I was still very young
12:34
and in culinary school. So I asked him as part of my, as
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part of my training, if I could Shadow him for a day and just
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see what he does. So I can learn what it takes to
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be a chef and he was like, yeah, of course you can Shadow me.
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So he's like, we're going to do a kitchen walk and I want you to
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see how I do a kitchen. Walk around the kitchens,
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inspect the stations and Interact with the chef's.
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I said, okay, so the first thing he did was he's like don't say
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nothin, just take note. So I'm just walking around with
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a, you know, a pen and a clipboard.
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And he grabs a handful of silverware, and the first thing
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he does is he throws it in the trash and then he puts more
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trash on top. And I kind of look at him and he
13:09
just puts his finger to his lips and makes the shush, don't say
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nothing and I'm like, what, why did he do that?
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Like that costs money? I didn't understand why he did
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that, and then we proceeded to walk around the kitchen and he
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would taste the mise en place, and he would check people's
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things. And he would back then, it's
13:26
like you pick up someone's knife and you'd feel it and if it
13:29
wasn't sharp, it was very normal for the chef, to throw your
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knife in the trash. Pick it up.
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It's not sharp goes in the trash.
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So I was watching him to all this and again, this is not
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surprising stuff. It's probably surprising now but
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it wasn't surprising, then, right?
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You walk up to someone and if their Bane water was dirty, it's
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like okay, you got to drink it, you're not going to drink it.
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You better drink it or then you better change your brain water.
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So these were some of the things that he's doing.
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I'm watching him, he's tasty and throwing that away.
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That means and plus sucks isn't, you know, dump it.
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But you're not 86 in anything, you better be ready for service
13:55
and that starts in 30 minutes. And so I'm watching all this and
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I'm like, boy, this guy's hardcore.
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Anyway, we go back to where we begun the walk and that is where
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he threw the silverware way and he calls over someone from the
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stewarding the lead Steward. And he says, have you been doing
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garbage can Audits? And what that means for people
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that might be unfamiliar with the term is back in the day.
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You know, it's a big deal silverwares expensive and
14:22
restaurants. So a lot of times people will,
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you know, lay out some plastic on the on the loading dock or
14:28
the delivery area and they'll dump the garbage can and they'll
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rake it. See if their silverware and
14:33
their to audit and hopefully preserve their equipment.
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And so that's called a garbage can audit and that was very
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common practice you know back then I'm sure it still is.
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But anyway I that's the that's what a garbage can audit is and
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so he goes up to the lead Stewart and says did you do a
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garbage can on it? And the lead Stewart says, yes,
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chef. I do them every day.
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He's like, are you sure? And he says, yes chef and he
14:56
says, so if I dump that garbage can over, you're telling me
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there's going to be no. So We're in there and he says no
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chef. And so the chef gets the
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garbage. Can he dumps it all over the
15:05
floor? And then he says, well then what
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the hell is that? And he points at all the
15:08
silverware in the, in the garbage can and he says, clean
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this up and he storms off and that was the end of our walk.
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And I'm like, what the hell did I just witness like?
15:17
That was a total setup and I was like, what the hell is this all
15:21
about? Like, my mind is spinning, so I
15:23
go up to the chef, I go into his office and I say Chef, why did
15:26
you do that? And he's like, because he's
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like, do you know how much of an asshole I'd be if I dump that
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garbage can over and there was Has no silverware in there.
15:33
He's like, if I did that, and there was no silverware in
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there. He says, I have to be stuck
15:39
there. Cleaning it up, and I'd be an
15:40
asshole. He's like this way, I'm not the
15:42
asshole, but I know. I have a very good man in my
15:46
lead, Steward, that is checking the garbage cans.
15:48
Anyway, it's a pretty screwed-up story, and I felt bad for
15:55
everyone involved. Myself included because I'm
15:56
like, jeez, the chef is teaching me the wrong way.
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I had to go back to my culinary school and tell my chefs like
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guess what? I just saw anyway.
16:05
They explained to me at school like, hey, the shit happens.
16:08
So, anyway, long story short, that's something screwed up,
16:11
that I've seen in a kitchen. That's a terrible thing.
16:13
Don't do that, don't emulate that chef.
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But the, I guess the lesson there is and maybe don't do this
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yourself but, you know, have a make sure you have a plan, A,
16:23
and A Plan B always because things aren't always going to go
16:25
the way you want. So anyway, good question.
16:29
The next question is, what music do you listen to in the kitchen?
16:32
Now, I think I posted about this long time ago.
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I don't listen to music in the kitchen and most kitchens that
16:36
I've come up and it's been no music.
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And the reason that was the type of kitchens I came up and was a
16:42
quiet, kitchen is a focused kitchen.
16:44
So there was never a musical out now, early on in my career one
16:49
of my chefs had promoted me up and so is my first executive
16:52
chef job but the former executive chef was still in the
16:54
building. And one of the first things that
16:57
I decided to do when I became the chef Was like, I'm going to
17:00
change the rules music in the kitchen.
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I want to have music in the kitchen.
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So I told the cooks that as your new leader as the new Chef music
17:08
is back on, everyone's allowed to listen to music and this,
17:11
that and the other. So, we put the radio in the
17:12
kitchen and after so many years of never having music in the
17:16
kitchen, I didn't really like it.
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So listening to music in the kitchen is like, how I don't
17:19
know if I like this and because, you know, I'm trying to be a man
17:23
of the people, I would let them decide what to listen to.
17:25
So in this particular case, they were listening to some Good
17:29
music. And I heard two of the ladies
17:33
arguing over the radio station, that come around the corner and
17:36
they were literally fist fighting in the kitchen.
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Over the radio station and I had to break it up and I just
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remember thinking, oh shit, like look at like the first first
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couple of days of allowing a radio in the kitchen and you've
17:49
already had to break up a fist fight.
17:51
Anyway, does that always happen? No, but I stopped music that day
17:55
and I've never listened to music in the kitchen since it's just a
17:57
personal preference. I know a lot of kitchens is do
17:59
like having music in the kitchen.
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It's an argument that I've gone back and forth on with many
18:04
chefs that have worked with me. Like, why don't you allow music?
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I just don't like it. It's a personal preference.
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I came up in kitchens without music, so I don't like music in
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the kitchen during covid though. And when we all came back after
18:16
our kitchen opened, we had music in the kitchen and I got to tell
18:22
you it felt weird during prep to be blasting music.
18:25
So, to answer your question, what kind of music do I listen
18:27
to it was You know, early 90s 2000s.
18:32
Hip-hop, so Wu-Tang Nas, Biggie, Tupac Gangstar.
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That's the kind of music that I enjoy.
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Listening for that very brief moment in time when we were
18:42
listening to music in the kitchen.
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That's what I was listening to so I hope that answers the next
18:49
question is what do you think a chef needs to do to stand out?
18:54
I'll give you an example by the way.
18:55
This is a really good question. I think in today's world you
18:58
need to stand out with your food.
19:00
You need to stand out on social media and in a best-case
19:03
scenario you're going to stand out in a combination of the two.
19:06
So you have a you have a public Persona and then you have the
19:09
food that you're putting out, so both can get recognition.
19:13
Now, I'll tell you that when you're looking at social media,
19:16
if you're like me and you're scrolling and you're scrolling
19:18
and you're scrolling, and if you follow a lot of chefs, you see
19:22
pretty food, pretty food, pretty.
19:23
Food, pretty food. And then all of a sudden, you
19:25
see something different in you stop and you pay attention
19:27
because after a while all the pretty food starts to blend
19:30
together and you can't tell if it's from this Chef for that
19:32
Chef for the next Chef, you know, it all kind of looks the
19:34
same. It's all pretty rights.
19:35
All some beautiful fish with some green oil in a broken sauce
19:39
and a beautiful plate with a canal of something, like it all.
19:42
Looks the same after a while. But every now and again, you see
19:45
someone doing something different.
19:47
Whether that is a cooking real or plating or behind the scenes
19:51
or interviewing, their team in the kitchen, or something
19:55
different other than just the plate.
19:56
So, if, if I was to tell someone like, what would, what would I
20:00
do to stand out? If I was a chef right now, I
20:03
would be showing everything except the food baby, my
20:06
personality, maybe the personality of my team.
20:07
So I think they need to Showcase something that's unique to them
20:10
and make and humanize them a little bit.
20:12
Give them a little personality. Give them Little bit of
20:14
character, let people know who you are other than just a pretty
20:18
plate. So, that's number one.
20:19
And then number two, when it comes to food, I would say,
20:22
Obviously do you write, what is your food and stand out and do
20:27
something that's interesting and unique to you?
20:30
Because, like I said on social media, when you're scrolling all
20:33
the food, looks the same. Well, the same thing applies to
20:35
the restaurant world, all the food out there, and a lot of
20:38
restaurants starts to look the same.
20:39
So if you run a specific type of restaurant, then you got to have
20:41
these five dishes on, it doesn't matter what genre you're in.
20:44
So maybe you think to yourself? Well, if everyone's doing this
20:48
maybe I could do that right? If everyone's going right maybe
20:51
go left or vice versa. So I say if you want to stand
20:53
out with your food you need to do something that's different
20:56
and unique because if you're doing the same thing that
20:59
everyone else is doing, you end up at the same place as everyone
21:02
else. If you want to end up somewhere
21:03
different, then you need to do something different.
21:07
And a good example is if you look at all the most influential
21:12
chefs and the past, You know, 20 years, your Thomas Keller's Rene
21:16
redzepi easier. Ferran Adria, Grant Achatz.
21:21
Whatever the case may be, they all did something that was
21:24
unique to them, right? They were doing them where other
21:29
people were copying them. So that would be.
21:32
My advice is do something that's unique to you, whether it's your
21:37
food that you've created that's original ideas, or maybe it's
21:40
food that from, from your hometown or that you grew up, in
21:42
whatever the case may be, but make it your Our signature to
21:45
stand out, right. Let people know that when they
21:47
see that food ah that came from. So and so anyway that would be
21:50
my advice to a chef that's looking to stand out.
21:53
Now is one you have to embrace social media.
21:55
It's not going anywhere and to make sure your food is
21:58
interesting as well. Okay, last question before we
22:03
wrap it up is, what do you see that we are not paying attention
22:06
to right now. Now, I spoke about this on
22:10
another podcast. Not on line, cook thoughts in my
22:13
interview there. What I'll say is, I know a lot
22:19
of people may be reluctant to look at Ai.
22:21
And I've been working with it with chat GPT and I've been
22:24
looking at Mid Journey for images and things like that, and
22:27
I could tell you that AI is not going anywhere.
22:29
It's kind of like Google, like Google's not going anywhere and,
22:32
you know, 20 years ago or whatever, when Google came out
22:35
to say, you weren't going to embrace it, you would have
22:39
today, you'd be looked at as a fool if you didn't embrace it,
22:41
like I don't see it going anywhere.
22:43
So I think it's important to understand that you need to
22:45
start embracing Seeing this. Now with that, you start to see
22:48
a lot of layoffs in the tech world.
22:50
So, Twitter, Facebook, Google, a lot of these, a lot of these
22:55
larger tech companies have started doing major layoffs.
22:57
I think I read the other day. That Microsoft laid off, I do
23:02
remember, anyway, it doesn't matter.
23:03
Anyway, Microsoft laid off a bunch of people so you're seeing
23:06
a lot of layoffs in the tech world and you can't help but
23:09
wonder if a lot of these layoffs are due to a I right.
23:12
They might not come out and say it.
23:13
But I mean, we don't know. We're not in.
23:16
Positions, could it be that they've just found it's more
23:18
efficient if they have a I do some of these other jobs that
23:21
people used to do. So let's just assume right?
23:24
Just just put your tinfoil hat on for a moment and assume that
23:27
that's the case. Now what ends up happening is
23:30
when you have a large group of people in an industry that have
23:34
become displaced, is they have to find new jobs now.
23:37
Everyone thought o AI is going to come along and displace all
23:40
these chefs and it's going to cook our food.
23:42
I don't think that's the case. I don't see a I coming in and
23:45
cooking for For you, I see it helping you write recipes and
23:48
things like that. Organize, your kitchen.
23:50
Do a lot of the admin work but I don't see it coming for the
23:53
culinary jobs may be in super fast food McDonald's and things
23:57
like that. They might have robots and
24:00
whatnot where it's, you know, relatively step one, step two,
24:02
step three and sell, but the second that you have to have a
24:06
Cook's intuition, I think you still need to cook.
24:09
I don't know if the robot can tell the difference between salt
24:12
and sugar, or MSG, or AP flour and pastry flour and bread.
24:16
So on and so on. Are they going to put powdered
24:18
sugar? They can put flour in the in the
24:20
recipe. So I do think that you still
24:23
need a cook, there is the AI robot going to know that the
24:26
milk is spoiled or that the tomatoes aren't ripe or that the
24:29
bananas are overripe. I don't know if I don't know if
24:32
we're there yet. So I think a lot of the
24:35
blue-collar work will be the first thing to be displaced.
24:37
Now we're at all ties, in is when I was a chef coming up and,
24:42
you know, during the period of 9/11 and the 2008 A crash
24:48
financial crash. There was a lot of people in
24:50
many different sectors of Industry that decided to change
24:53
careers and a lot of people went into cooking and that was
24:56
because there was this major explosion of the Food Network
24:59
shows like Iron Chef. And so you had all these people
25:03
coming into an industry that weren't necessarily from the
25:06
industry. And I could tell you as a chef
25:07
because this was kind of this was my rise as a chef, as a
25:11
head, chef executive, chef. And I remember I would have one
25:14
position I have like 20 people applying Or so, it was the
25:17
market for the people that were hiring for the chef.
25:19
It was a Chef's Market. So you'd have 20 Cooks applying
25:22
for one position and, you know, you wonder why there's low wages
25:27
and this, that and the other and well, a lot of that conversation
25:31
is because it was a supply and demand thing.
25:33
There was so much for Cooks to get jobs, but there was only a
25:36
finite number of cook jobs available.
25:38
So you could pick and choose, right?
25:40
I would I would literally have stacks of resumes like sometimes
25:44
30 resumes for one job. Bob, and I'm not joking, it was
25:47
a wild time. So then you fast forward to the
25:50
area that we're in now. And at really the displacement
25:52
after the pandemic, and you had all these restaurants closing,
25:55
you had all these restaurants open yet, a lot of people that
25:58
decided to change careers and you have the shortage of cooks,
26:01
it became a Cook's Market where they were playing Arbitrage
26:04
between restaurants and say, do they pay me $2 more here and
26:08
they'll pay me three dollars more there and you keep going
26:09
back and forth. And before, you know it,
26:11
everyone has raised their rates. And I know for a fact, I've seen
26:15
a lot of places Is go from a making this number up kind of
26:18
like from $15 an hour for Cooks up to $25 an hour for Cooks.
26:22
Now that's a huge rate, increase in a matter of a year or not,
26:27
even a year, it's been three years right?
26:29
So in three years to see about a 10 dollar increase in Cooks
26:32
wages is absolutely crazy because we did it go from five
26:37
dollars to Fifteen fifteen dollars an hour in you know
26:41
probably 20-30 years before that.
26:45
So it's interesting to see this major spike in pay.
26:49
Now to the point that I'm trying to make is a lot of people are
26:53
leaving Industries and they're going to think, okay, what am I
26:56
going to do next as a job. I think you're going to see a
26:58
lot of people change careers that their positions were being
27:03
displaced through. A I are going to go back into
27:07
the blue-collar work because they're gonna say, well, I have
27:09
a passion for cooking. So let me go, let me go become a
27:12
chef. Let me start cooking for a
27:13
living and I think it very Quickly May shift again from a
27:18
Cook's Market back to a chef's market.
27:21
And so the reason I say that is because if you listen to this
27:24
podcast one I'm giving you this information.
27:28
I could be wrong but I might be giving you an advantage later on
27:31
this. So if you know this the best
27:33
thing you could do right now is to to get some stability in your
27:37
position, get more money right now and really start to position
27:42
yourself well within the company and that you keep the chef's.
27:45
Cuz a lot of people may start coming into this industry that
27:49
weren't in this industry and it may saturate the market a little
27:52
bit again with Cooks. Because now we're not dealing
27:55
with the massive reopening post covid.
27:57
So I would say and I could be wrong, but I would say that is
28:00
something that I have been thinking about it.
28:02
I think that it's naive to not think about that.
28:05
So anyway, that's my two cents on that.
28:07
Maybe I'm wrong but I could be right, who knows?
28:11
I don't know what you guys think, anyway.
28:14
That's going to wrap it up for this week if you want to support
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we're doing. There we have the merch and put
28:35
out a happy chef hat that I like it.
28:39
I wear it. So black hat that says Happy
28:40
Chef with a stoic face. I was inspired by the movie.
28:49
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28:51
he's not smiling. Anyway, that was, that was the
28:53
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28:56
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28:58
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29:00
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29:12
All and we'll see. You next week, hit the porno
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