Latest / White Coat Black Sheep / From NBA Chef to Healing Hormones | Cindy, The Nourishing Cocina

Transcript

From NBA Chef to Healing Hormones | Cindy, The Nourishing Cocina · White Coat Black Sheep

• 0:05
  Hi. Thank you so much for joining me today, Cindy, in the studio.
• 0:09
  Thank you.
• 0:10
  Tell me, how are you? Who are you? What do you do?
• 0:13
  And thank you so much for coming in and spending your afternoon with me.
• 0:16
  Oh, of course. Thank you for having me. I'm so happy to be here.
• 0:20
  Yeah.
• 0:20
  I feel like your energy is so high and beautiful.
• 0:23
  I'm excited for this conversation.
• 0:24
  I love that. You're giving me chills.
• 0:27
  Oh.
• 0:29
  We're off to a good start.
• 0:30
  We're just cruising.
• 0:33
  Yeah. So my name is Cindy. I'm a private chef.
• 0:37
  I'm the owner of Zen Arching Cocina.
• 0:41
  I have wellness drinks and sauces that are kind of just like my signature
• 0:46
  mocktails, my signature sauces.
• 0:48
  Just blew my mind in one sentence. That sounds like exactly what I need.
• 0:54
  I love that.
• 0:54
  Okay, I have to know more.
• 0:56
  Yeah. So I've been a chef for
• 0:59
  a little over 10 years now, which is so crazy.
• 1:02
  Yeah.
• 1:03
  So crazy.
• 1:03
  Who's counting these years?
• 1:05
  I know. I'm like, "Where did the time go?"
• 1:06
  Yeah. Glad we don't look like it.
• 1:09
  Yeah, same. I'm like, "Am I aging well?" Because-
• 1:11
  20.
• 1:14
  Exactly. Exactly. But yeah, I started,
• 1:18
  I dove deep into food in China. So I lived in Dongguan, in Beijing,
• 1:25
  and that's where I really dove deep into food.
• 1:28
  I love this.
• 1:29
  Yeah. I got hired as the private chef for professional athletes,
• 1:35
  particularly basketball players that were kind of stationed there.
• 1:39
  Mm-hmm.
• 1:40
  They
• 1:41
  had signed contracts with playing in China, and so they wanted to eat some good
• 1:47
  food. They found out about what I was doing.
• 1:49
  Not a lot of good food. Right?
• 1:52
  There's a lot of good food in China, but for an athlete, a lot of the Chinese food
• 1:58
  was filled with oils, and they were living at a hotel, and so it just
• 2:04
  didn't really work out with their body fat percentage that they needed to be at,
• 2:09
  and-
• 2:09
  Oh, fun
• 2:10
  ... yeah, it was really interesting because actually, I moved there with my
• 2:13
  ex-boyfriend, who was the athletic trainer for the basketball team.
• 2:18
  Okay.
• 2:18
  So he's the one that came home one day, and he was like, "Hey, my athletes, they
• 2:22
  kind of know what you're doing. They're seeing what I'm eating and what we're meal
• 2:25
  prepping, and so-"
• 2:27
  Yeah
• 2:27
  ... "they're asking if you would cook for them." And initially-
• 2:31
  Love that
• 2:31
  ... I was like, "No."
• 2:33
  That sounds like a horrible job, like adopting a pack of wolves.
• 2:38
  Yes. I was like-
• 2:40
  Initially is what I would think.
• 2:42
  What?
• 2:42
  Initially, that's what I would think, but it wasn't.
• 2:44
  Yeah. Well, I was also so busy because when I first moved to China, I was teaching
• 2:48
  English.
• 2:49
  Oh, wow.
• 2:49
  So I was teaching English, and then on the side, I did private tutoring.
• 2:52
  I wrote for a magazine because with my previous job, I did
• 2:57
  PR and marketing, and so I was writing for a magazine, and I was just so booked.
• 3:02
  Yeah.
• 3:03
  Thankfully. But he came home, and he was trying to throw another job at me, so I
• 3:08
  was like, "Um, no. We meal prep, and I cook for fun.
• 3:11
  What do you mean?" And so then we really sat down and had a meeting
• 3:17
  and full on, and he was like, "I'll help you, and so we'll do this together."
• 3:24
  So girl, that's how we dove in. That was my master class at-
• 3:28
  Oh, I love that
• 3:29
  ... private cooking.
• 3:30
  Wow. Okay.
• 3:31
  It was insane.
• 3:31
  So how did it go, just jumping in, starting that? Was there a learning curve to it?
• 3:37
  Did you feel like you were just good at-
• 3:38
  Yes
• 3:38
  ... yeah. Okay.
• 3:39
  Well, yes and yes. Yeah.
• 3:43
  Okay, good.
• 3:44
  I've been naturally good at it.
• 3:46
  Yeah.
• 3:46
  Not to sound cocky, but I've been naturally good at it.
• 3:49
  No, it's your gift in life.
• 3:50
  A gift. Yes.
• 3:51
  Yes.
• 3:51
  And I didn't know it, and I also wasn't surrendering to it.
• 3:56
  I get that.
• 3:56
  Until it was just in my face, and then I said
• 4:02
  yes.
• 4:03
  That's awesome.
• 4:04
  And then I just took it full on, and I learned as I went, and it was not
• 4:10
  easy at all because I was in a different country.
• 4:12
  I didn't have a car, so to go get-
• 4:14
  And still cooking.
• 4:15
  Yes. When I think about these things now, I was like, "Yeah, you have to be insane
• 4:20
  to take things on like this." Yeah, because I remember lugging bags of
• 4:27
  just groceries. I'm trying to feed basketball players, six feet up.
• 4:33
  Everything that they were eating-
• 4:34
  Gigantic men
• 4:35
  ... was through me. Yes. Dropping off every two days, I think, for
• 4:40
  them. And I would have to get in a cab, then get all my groceries in a
• 4:45
  backpack, all my arms, full on, and I would just have to lug them up to my
• 4:50
  apartment and cook in this tiny little kitchen.
• 4:54
  When I tell you, I've got thrown full on.
• 4:58
  Yeah. It was insane. It was insane, but I just-
• 5:01
  Okay. Facts
• 5:02
  ... I've just kept going and figuring it out and learning as I go, and the
• 5:07
  learning never stops. But-
• 5:09
  Yeah. No, that's life.
• 5:12
  Yeah.
• 5:12
  In a sense, I do enjoy that, but then sometimes, yeah, you bite off more than you
• 5:16
  can chew, and you don't know until you're really in it-
• 5:18
  Yeah
• 5:18
  ... and you're like, "Okay.
• 5:20
  Yeah.
• 5:20
  Okay. Okay."
• 5:23
  Yeah.
• 5:23
  "Okay."
• 5:23
  Yeah, exactly. Yeah. I was like, "Oof."
• 5:26
  Yeah.
• 5:27
  Yeah. But then that's how things just kind of evolved.
• 5:33
  Was it a recipe that you like, or are you kind of like, when it feels
• 5:38
  right, this is the right flavor, macros?
• 5:43
  How did you approach the food, the planning, the menu, the-
• 5:47
  Plan for them
• 5:47
  ... yeah
• 5:48
  ... in particular?
• 5:50
  So yeah, I had full on creative
• 5:56
  control-
• 5:57
  Yeah
• 5:57
  ... of it, which was nice, but also that was the hard part.
• 6:01
  But since I was telling you, my ex and I teamed up to do it together.
• 6:06
  Mm-hmm.
• 6:06
  He would give me all of their information, so it was very much customized, so he
• 6:10
  would tell me, like, "This person needs to lose weight."
• 6:13
  It'd be worse for me.
• 6:13
  "This person needs to gain weight."
• 6:15
  Oh, boy. Okay.
• 6:15
  "And so he needs more protein. He needs more of this." So then I would create the
• 6:19
  menu. We would talk it out. He would tell me, "That's great.
• 6:22
  Sounds good." And then full on just cook it from there.
• 6:27
  Did you feel like he was a micromanager, or like
• 6:32
  it was more helpful to have somebody-
• 6:34
  It was definitely helpful
• 6:35
  ... that you're in a relationship with also winging it? Okay, good.
• 6:37
  Oh, yeah. He was very helpful.
• 6:39
  Could go a different way.
• 6:40
  Yeah. Oh, no, 1000%.
• 6:42
  Thank you, bro.
• 6:44
  Yeah, I'm like, get out of my kitchen.
• 6:45
  Yeah.
• 6:45
  Too many chefs.
• 6:46
  Yeah.
• 6:47
  No. It was very helpful.
• 6:50
  Okay. Love that.
• 6:50
  Because then I feel like we could look at all angles with everything, with
• 6:55
  pricing to he would even deliver. We didn't have a car.
• 6:59
  Oh.
• 6:59
  And he worked with them.
• 7:01
  My gosh.
• 7:01
  So sometimes I would literally just pack him up, and he would drop off everything,
• 7:07
  put them through their workout, everything, so yeah.
• 7:10
  In China. No big deal.
• 7:11
  In China.
• 7:11
  It should be fine. We'll be fine.
• 7:14
  Yeah. But it's so interesting how things just get lined up for you, and God is so
• 7:19
  good.
• 7:20
  When it's meant to be.
• 7:20
  But 1000% because we got placed in this little town in China,
• 7:26
  and only a few blocks away from where we lived, there was basically these stores
• 7:32
  where you can buy everything for restaurant production.
• 7:35
  Everything from-
• 7:36
  Wow
• 7:36
  ... pans to packaging for meal prepping, bottles, literally everything.
• 7:42
  What are the odds that-
• 7:44
  That's perfect
• 7:45
  ... two streets down, everything was there.
• 7:48
  Wow.
• 7:48
  So then I started just learning about all the packaging and everything too, and how
• 7:51
  you can buy in bulk and all of that.
• 7:53
  Yeah.
• 7:55
  So yeah.
• 7:55
  Interesting. Yeah, no, even the meal prep, the planning, the timing-
• 7:59
  Mm-hmm
• 8:00
  ... the how long to cook stuff, how long does it last.
• 8:02
  Yeah.
• 8:03
  Okay.
• 8:04
  Yeah.
• 8:04
  You're going to find this funny. Just this week-
• 8:07
  Yeah
• 8:07
  ... I am really forcing myself to go back to the core, because
• 8:12
  eating out, I feel like it's just not it.
• 8:16
  I cannot reach my goals, my own health goals-
• 8:19
  Mm-hmm
• 8:19
  ... with eating out. Even if I'm really making these smart consumer
• 8:25
  choices, like no sauce-
• 8:27
  Yeah
• 8:27
  ... grilled chicken or whatever, salmon, with just as much as you can customize at
• 8:33
  a restaurant-
• 8:34
  Yeah
• 8:34
  ... as just a regular customer.
• 8:37
  Mm-hmm.
• 8:38
  So anyway, I go to the grocery store. Stressful.
• 8:41
  Yeah.
• 8:41
  That's to me, that's stress number one.
• 8:43
  Okay.
• 8:44
  Okay? And I'm like, "Excuse me. Excuse me.
• 8:46
  I'm a woman on a mission-
• 8:47
  Yeah
• 8:47
  ... driving this cart. It feels dangerous already." And I'm just not
• 8:53
  proud of the state that I'm already in.
• 8:56
  Oh, this is so funny. Okay.
• 8:57
  So I feel like, you feel slightly, I felt irritated.
• 9:02
  You probably are fine, but I felt not the best version of me.
• 9:06
  Mm.
• 9:06
  So-
• 9:07
  You're like, "This is uncomfortable.
• 9:08
  I'm going to leave."
• 9:08
  Yes.
• 9:09
  I get it.
• 9:10
  Yeah. I feel uncomfortable-
• 9:11
  I get it
• 9:11
  ... outside of myself, and I'm like, "Gosh, there's so many vegetable choices.
• 9:15
  There's so many meat choices."
• 9:15
  Oh, yeah. It can be overwhelming.
• 9:17
  So then I'm like, "Okay, stop. This is not rocket science.
• 9:20
  I can just make a simple meal." I used to do it all the time-
• 9:24
  Uh-huh
• 9:24
  ... but I've been out of practice. So I have a random mixture of squash, sweet
• 9:29
  potatoes, basmati rice, chicken,
• 9:35
  salmon. I bought just way too much, okay?
• 9:37
  Uh-huh.
• 9:37
  No plan, and way too much.
• 9:42
  So then, after a long workday-
• 9:45
  I have so many notes already.
• 9:46
  Yeah, please. No, it was a disaster. I never want to feel like I did this week.
• 9:50
  Oh my God.
• 9:51
  So okay, fast-forward to me cooking the meal.
• 9:54
  Mm-hmm.
• 9:55
  So all of this, I was like, "Okay, meal prep.
• 9:57
  People meal prep."
• 9:59
  Yeah.
• 9:59
  "Meal prep. How hard could this be?"
• 10:01
  Uh-huh.
• 10:01
  Oh my God, okay, so I used every single dish in my house, pan, and-
• 10:07
  Oh my God
• 10:07
  ... spoon. It was like-
• 10:08
  Yeah
• 10:08
  ... a child cooked. And I didn't used to be like this.
• 10:11
  Mm-hmm.
• 10:11
  I used to have a really, I don't know, methodical-
• 10:15
  Yeah.
• 10:15
  Anyway.
• 10:16
  Mm-hmm.
• 10:16
  So not only did my house smell super aromatic, I couldn't stand it for the next
• 10:22
  two to three days. But I was like, "How do people deal with odor?" Just that far
• 10:28
  removed right now. And my boyfriend, fiancé-
• 10:31
  Everything was just triggering
• 10:32
  ... he's triggered.
• 10:33
  Yeah.
• 10:33
  He's like: "Do you want me to help you?" Kept trying to help because he could see-
• 10:36
  Uh
• 10:36
  ... like it's not going well. I'm not-
• 10:38
  Yeah
• 10:38
  ... timing things right.
• 10:39
  Mm.
• 10:39
  Like the veggies are-
• 10:40
  Mm
• 10:40
  ... going to be soggy. The sweet potatoes are going to be undercooked.
• 10:45
  Yeah.
• 10:45
  And I'm like, "Just leave me. Let me struggle."
• 10:48
  Yeah.
• 10:48
  "I will never get better at this." "You have to just leave me."
• 10:51
  Yeah.
• 10:52
  Anyway. It tasted good.
• 10:54
  Oh my God. Yeah, I was going to ask, so how was-
• 10:55
  What was it?
• 10:56
  ... everything when it came home?
• 10:57
  It was hodgepodge. I was just like, "Listen, I don't know what I made."
• 11:01
  Like, "I don't know what happened.
• 11:02
  I blacked out."
• 11:04
  "It's healthy. You can eat it, and it will fuel-"
• 11:08
  Oh my God
• 11:08
  ... "your body."
• 11:09
  Oh my God. Okay, so
• 11:13
  what-
• 11:13
  I'm still thinking about it
• 11:14
  Oh my God, you're like, "This is stressing me out all over again."
• 11:17
  Oh, no.
• 11:18
  Traumatized. You're like, "Never doing this again."
• 11:20
  Yeah, but I acknowledge I'm not good at it.
• 11:23
  I feel like you could be good at it. You could be good at it, but-
• 11:27
  Thanks, Melissa
• 11:28
  ...
• 11:30
  I feel like this is therapeutic already.
• 11:34
  So you have to go in with a game plan-
• 11:35
  Yeah
• 11:36
  ... always. And I tell people this, and I share it on social media all the time,
• 11:39
  too. It's like, do not ever go to the grocery store without a game plan.
• 11:42
  No.
• 11:43
  That is just setting yourself up for failure.
• 11:45
  Yeah.
• 11:46
  You are going to get stressed out. You are going to get overwhelmed.
• 11:49
  Okay.
• 11:49
  Plus, you have to be strategic about it on where you're going to target certain
• 11:53
  things-
• 11:53
  Okay
• 11:54
  ... at the grocery store to be efficient, too.
• 11:57
  Because you don't want to be like, "I just spent two hours at the grocery store."
• 12:00
  Yeah.
• 12:00
  "And I was reading labels, and I was doing this and that."
• 12:02
  Yeah, that's me.
• 12:03
  So for starters, can we simplify it, and can we eat whole foods more than anything
• 12:06
  and just focus on getting some protein, some fiber, and-
• 12:09
  That's all I wanted
• 12:10
  ... like getting anti-inflammatory, so you feel good?
• 12:11
  That's all that I wanted. Yes.
• 12:12
  You know? That's it.
• 12:14
  That.
• 12:14
  That's it. So, and then you just build around that.
• 12:17
  Okay.
• 12:18
  So even if I'm cooking just for myself and trying to meal prep just for myself,
• 12:25
  I just go into focusing on those things, knowing my body does need the protein, it
• 12:29
  needs the fiber.
• 12:30
  Yeah.
• 12:31
  I don't want to feel bloated.
• 12:32
  No.
• 12:32
  I want to feel good.
• 12:33
  Yes.
• 12:34
  And what do I want to have in my mornings?
• 12:35
  I love to have lots of fruits in my morning, and protein.
• 12:39
  I like that, too.
• 12:40
  So it's like, "Okay, let me make some egg bites and put those in the oven." And so,
• 12:44
  I just structure it that way.
• 12:46
  Okay.
• 12:46
  My notes on my phone is my BFF. That's where I create my menus, and I go through
• 12:52
  everything there. And then it's like, if I could do two to three meals that I kind
• 12:56
  of develop the menu for, where I'm like, "Oh, it's going to be salmon in the oven,"
• 13:00
  or sweet potato bowls.
• 13:02
  Oh.
• 13:02
  And I'll stuff those, work around that.
• 13:06
  And then I know that when I'm picking out my groceries, when I'm in there,
• 13:11
  I'm grabbing all my veggies automatically looking at my menu.
• 13:17
  That is so wise.
• 13:18
  And then go into your eggs and your dairy and your meats.
• 13:22
  Yeah.
• 13:23
  And then we stay away as much as possible from the center of the grocery store
• 13:27
  that's going to have your junk.
• 13:29
  Okay.
• 13:30
  That's my main thought process.
• 13:32
  Yes.
• 13:32
  If I need to get some canned stuff, then I will, of course.
• 13:36
  I think I-- no, I had one jar of black beans.
• 13:39
  Okay.
• 13:39
  But even that, I spent way too much time assessing are these like...
• 13:45
  I don't know if that was even a good choice, a jarred black beans.
• 13:49
  But they were organic-
• 13:51
  It's okay
• 13:51
  ... so that caught me, but anyway.
• 13:53
  It's okay.
• 13:53
  Yeah.
• 13:54
  I think that we don't want to get too overwhelmed by
• 13:59
  labels-
• 14:00
  Yes
• 14:00
  ... or being like, "Oh my God, should I cook the beans from scratch, or should I
• 14:04
  just buy the can?"
• 14:04
  That is my battle right now in my head, yes.
• 14:07
  Babe, do your best, and if you know- ...
• 14:09
  you're not going to cook them from scratch, I rather you just get them canned than
• 14:13
  not do it at all.
• 14:14
  You're so right.
• 14:15
  Do you know?
• 14:15
  Yeah.
• 14:16
  Can we just be more gentle on ourselves?
• 14:17
  I need to sleep now. I know. I think I-
• 14:21
  You know?
• 14:21
  Yeah.
• 14:21
  And then when you get in the kitchen, so that was your groceries, right?
• 14:26
  Awful.
• 14:26
  Your menu.
• 14:26
  Yeah.
• 14:27
  And then once you do get in there, you do want to be a little strategic, like what
• 14:31
  needs to go in the oven?
• 14:33
  That's-
• 14:33
  Pop that in the oven first
• 14:34
  ... yes.
• 14:34
  Whatever you need to be cooking on the actual stove-
• 14:37
  Yes
• 14:38
  ... get to that. And then do your veggies or salads or whatever.
• 14:41
  That's fine-
• 14:42
  Last
• 14:42
  ... yeah, last, and your dressings or whatever last.
• 14:46
  That helps.
• 14:46
  That way everything is just a little bit more fresh, and then you can multitask.
• 14:50
  Okay.
• 14:50
  Because you also don't want to rush things.
• 14:52
  No.
• 14:53
  People sometimes don't really understand that cooking cannot be a rushed process.
• 14:57
  You will ruin it all if you try-
• 14:58
  Yes
• 14:59
  ... to cut corners.
• 14:59
  My squash, awful. It was basically burnt on the outside, and the inside was-
• 15:05
  Yeah
• 15:05
  ... it was bad.
• 15:06
  Yeah. Because you might want to just put it in the oven. You have to flip it.
• 15:10
  You've got to check up on it.
• 15:12
  Yeah.
• 15:12
  It's like a little baby. You've got to just-
• 15:13
  You know? Everything takes-
• 15:15
  I forgot the baby. I forgot about the baby, didn't feed the baby, actually.
• 15:18
  Died on me.
• 15:20
  It's ridiculous. I literally-
• 15:23
  Oh my God
• 15:23
  ... used to be good at it. But no, you're right. I need to get back.
• 15:26
  You can get good.
• 15:27
  Yeah.
• 15:27
  You can get good and get back to taking care of yourself and feeling good.
• 15:29
  And that is-
• 15:30
  Yeah
• 15:30
  ... actually a part of cooking that's really fulfilling when you're like, "Ooh, I
• 15:34
  just made this for myself." Because-
• 15:35
  It is fulfilling
• 15:36
  ... like you said, eating out is enjoyable sometimes, but when you're doing it way
• 15:40
  too much, it does not feel good.
• 15:42
  I'm over it. It's almost a stress. So-
• 15:45
  It's like, "What am I going to eat?"
• 15:46
  But then they're all... Yeah.
• 15:48
  You know?
• 15:49
  So it is stressful to also do it yourself.
• 15:51
  I would rather just learn how to do it again.
• 15:54
  Yeah. And you can.
• 15:57
  Maybe I need a day. Can I?
• 15:59
  And now we just met.
• 16:00
  Okay, please.
• 16:00
  So whatever. You want to go to the grocery store together?
• 16:03
  Yes.
• 16:03
  Or have a little-
• 16:04
  I was hoping you'd ask
• 16:06
  ... cooking session?
• 16:06
  I don't want to beg, but yes.
• 16:09
  Be like, "Actually-"
• 16:10
  Okay.
• 16:11
  "... bring it up."
• 16:11
  Please help.
• 16:12
  Yes.
• 16:12
  Oh my gosh. If you have nothing else to do. Yeah, no, I do.
• 16:18
  Yeah.
• 16:19
  Yeah.
• 16:20
  Yeah.
• 16:20
  Yeah, and then-
• 16:21
  But-
• 16:21
  I mean, sharing that too, because patients ask me that a lot.
• 16:25
  Mm-hmm.
• 16:25
  And on one hand, I don't let it consume me.
• 16:29
  Mm-hmm.
• 16:29
  But I'm being totally real right now.
• 16:31
  Mm-hmm.
• 16:31
  I'm a little also like, I have some other things I'm thinking of, so whenever
• 16:36
  you're hungry-
• 16:37
  Mm-hmm
• 16:38
  ... it's too late. It's too late for you.
• 16:40
  You need to already have had this planned to be sold.
• 16:44
  At that point.
• 16:45
  Yeah.
• 16:46
  Yeah, don't ever go hungry to the grocery store either.
• 16:49
  And you have to have a little snack.
• 16:51
  If you're cooking-
• 16:52
  Yeah
• 16:52
  ... you have to have a little drinky drink or a little snack.
• 16:54
  Yes, you do.
• 16:55
  You know?
• 16:56
  You do.
• 16:57
  I don't know. For me, it's always a good little coffee.
• 17:00
  Oh, that's good.
• 17:01
  Keep me going. I love my... A little espresso and me, we can tackle the world.
• 17:06
  A little matcha, like-
• 17:08
  Okay.
• 17:09
  I'm going to be good.
• 17:09
  Always join you in the kitchen.
• 17:11
  We should do a little something in the kitchen.
• 17:12
  Yes.
• 17:13
  Can we bring some microphones? Make it really fun.
• 17:16
  Yeah. I feel like-
• 17:17
  Get all up in sound
• 17:17
  ... everybody needs this, truly.
• 17:19
  Mm-hmm.
• 17:21
  Ugh.
• 17:21
  1,000%. We're living in a world where Uber Eats is way too accessible.
• 17:26
  It's just not-
• 17:27
  Like-
• 17:27
  ... the total answer.
• 17:29
  No.
• 17:29
  It's just not.
• 17:30
  No. Our era is just so microwave heavy.
• 17:33
  I know.
• 17:33
  Everything needs to be quick. Everything needs to be a quick fix.
• 17:37
  Yeah.
• 17:37
  I'm sure you get that from-
• 17:39
  Yes
• 17:39
  ... people, too.
• 17:40
  Yes.
• 17:41
  And it's not. It's going to take time.
• 17:42
  Things like that, they do. And there's something very in the wellness
• 17:49
  light when it comes to just it's good to put brakes on yourself, because everything
• 17:55
  is just so fast.
• 17:56
  Yeah.
• 17:58
  I don't need one more thing to be efficient.
• 17:59
  Mm-hmm.
• 18:00
  I actually need to be less efficient-
• 18:02
  Yes
• 18:03
  ... so my mind can slow down and just-
• 18:07
  Mm-hmm
• 18:07
  ... yeah, just be.
• 18:09
  Yeah. I think that
• 18:13
  definitely comes with wisdom, and you learn that the more you just take away-
• 18:19
  Yeah
• 18:19
  ... take things off and-
• 18:21
  Yes
• 18:21
  ... simplify The better things are.
• 18:24
  Be less.
• 18:25
  Be less.
• 18:26
  Seriously.
• 18:27
  Be less.
• 18:27
  Because that make you more.
• 18:29
  Yeah.
• 18:30
  Yeah.
• 18:30
  One thousand percent, but that's the hard part.
• 18:32
  Mm-hmm.
• 18:32
  I think that-
• 18:33
  Mm-hmm
• 18:33
  ... the stillness, the slowness, that's the hard part.
• 18:38
  And that's why it's like when you do get in the kitchen, it's like, "Oh, my God."
• 18:42
  "That's supposed to be going faster."
• 18:44
  Hell's Kitchen.
• 18:45
  Yeah.
• 18:46
  It's actually Hell's Kitchen.
• 18:48
  Yeah, but it's like-
• 18:49
  Well-
• 18:50
  I mean, because if you get used to just going through a drive-thru when it's like
• 18:53
  everything's just fast like that-
• 18:56
  Yeah
• 18:57
  ... then you're going to think that real food actually is processed that way, and
• 19:01
  it's not. So-
• 19:02
  Does that make you cringe?
• 19:04
  Yeah. Yeah.
• 19:07
  Yeah.
• 19:07
  I mean, like, because there's so much wrong with that, you know?
• 19:09
  Everything is wrong with that.
• 19:10
  But we normalize it.
• 19:11
  Yeah.
• 19:12
  You know?
• 19:12
  Yeah.
• 19:12
  And hey,
• 19:14
  I'm very much a consumer of that sometimes, too.
• 19:17
  Yeah.
• 19:18
  It's funny actually because I was watching this girl actually say the other day,
• 19:22
  like, "Oh, I hate when men ask me," like, "Oh, you're a chef?" Like when
• 19:28
  they find out you're a chef, it's like, "Oh, when can you cook for me?"
• 19:32
  Oh.
• 19:32
  Or things like that. And she responded saying, like, "Boy, I don't even cook for
• 19:37
  myself." And I was like, that is so true because that is the last thing you want to
• 19:42
  do sometimes.
• 19:42
  It's not romantic.
• 19:43
  No.
• 19:44
  This is what you do for a job.
• 19:45
  I'm like, "I don't have any ingredients." The leftover chopped up ingredients,
• 19:49
  that's what I'm eating. What are you going to feed me?
• 19:52
  Like-
• 19:57
  That is so you.
• 20:00
  Yeah. Yeah.
• 20:02
  I can see it. There's, like, a carrot here.
• 20:05
  And I'm like, "At least I got some, I guess, fiber?" I'm like, "What did I eat,
• 20:10
  actually? I don't think I ate anything today."
• 20:13
  Oh, my gosh.
• 20:14
  Like, I fed everybody. Everybody's fed. I'm like the nourishing cocina.
• 20:18
  Everybody's nourished.
• 20:20
  Who thinks to feed-
• 20:21
  Right
• 20:21
  ... the chef?
• 20:21
  Yeah.
• 20:22
  Interesting.
• 20:24
  Who do you need to think about?
• 20:24
  You guys.
• 20:25
  Feed the chef.
• 20:26
  Feed the chef.
• 20:26
  Yeah. Make sure they eat.
• 20:28
  She's like, "Hold the kiss," because it's always like, "Kiss the chef." Like, no,
• 20:31
  feed the chef. She's hungry.
• 20:34
  Yeah. She's probably hungry after all that.
• 20:38
  Give her one or two.
• 20:38
  Yes. Give her a little drink.
• 20:41
  Yeah.
• 20:41
  Oh, man.
• 20:42
  One thousand percent. One thousand percent.
• 20:44
  So, what does it look like right now?
• 20:46
  Because you're obviously not in China-
• 20:48
  Mm-mm
• 20:48
  ... right now, right?
• 20:50
  Mm-mm.
• 20:50
  So,
• 20:51
  are you living, working here?
• 20:53
  Yeah.
• 20:53
  Are you mostly based here in California?
• 20:56
  Yeah. So, I'm a Bakersfield local. I live here now.
• 21:00
  Love it.
• 21:00
  I was raised in LA, but I live here now.
• 21:02
  My family's here, and I travel a lot for work, but it's still mainly in
• 21:08
  California right now.
• 21:09
  Okay.
• 21:10
  So yeah, I do a lot of wellness retreats, and those are typically in the desert.
• 21:15
  Oh, my gosh.
• 21:15
  Mm-hmm.
• 21:15
  What's your favorite one so far? I am obsessed with wellness retreats-
• 21:20
  Oh, my gosh
• 21:21
  ... and just wellness anything-
• 21:23
  Wellness is my-
• 21:23
  ... in this industry
• 21:24
  ... passion. I'm sure.
• 21:25
  So-
• 21:26
  There's so many fun things in wellness all the time.
• 21:29
  Yeah.
• 21:30
  So no, it's really cool. I'm very grateful that I get to be a part of them.
• 21:34
  It's beautiful.
• 21:35
  They're so beautiful. The first one I ever did was in Bali, and I loved it.
• 21:41
  And then I did-
• 21:42
  Goals.
• 21:43
  Girl, yeah. It was a dream, not going to lie.
• 21:47
  And then I did another one in Thailand where like-
• 21:50
  I love Thailand so much.
• 21:52
  Ugh.
• 21:52
  Tell me about it, please.
• 21:53
  Yeah. I did... Well, I've been to Thailand a few times, more towards like the south
• 21:59
  and the beachy areas and islands. But then I went on a solo trip to Chiang Mai,
• 22:05
  where I had a few friends there, actually. They were living there.
• 22:08
  But because it was a solo thing, I did like, this is crazy, so I did a cooking
• 22:13
  class one day. Then the next day I did, actually, for three days, I did a three-day
• 22:19
  silent meditation retreat with Buddhist-
• 22:23
  So, but nobody talked?
• 22:25
  Nobody talked.
• 22:25
  This whole time?
• 22:26
  Full on silent, yeah, for three days.
• 22:28
  Did you like it?
• 22:29
  Yeah.
• 22:29
  I think that'd be great.
• 22:31
  It was actually a really crazy experience because I was like, "Who's going to chat
• 22:34
  me
• 22:36
  up? Who's going to chat me up?" Three days of me not talking.
• 22:40
  I'm like, "Could this be possible?
• 22:41
  Hmm."
• 22:43
  Yeah, I was like, "Oh, I actually do it."
• 22:43
  Did you get to say what you wanted to say?
• 22:46
  Yeah, but it's interesting because your mind really takes so long to fully
• 22:52
  surrender in quiet.
• 22:54
  Huh.
• 22:55
  That I think by the third day is when my mind actually started being like, "Oh,
• 23:00
  okay. We're quiet. We're chilling. This is fine.
• 23:05
  We're good." So I was like, "Actually, I could go longer.
• 23:08
  I could actually go longer."
• 23:09
  Wow. Would you recommend it?
• 23:12
  One thousand percent. One thousand percent.
• 23:14
  I'm going to go.
• 23:14
  I think that coming out of it is really cool because it actually makes you more
• 23:17
  intentional with the way you speak also.
• 23:20
  Wow. Ooh, that's good.
• 23:22
  Like you're like, "I didn't even need to say anything right now." You just learn
• 23:27
  how to just
• 23:29
  take it in-
• 23:30
  Wow
• 23:30
  ... and just, yeah, it's really crazy.
• 23:32
  You really learn, because it's so quiet that you don't talk at all.
• 23:37
  Like as in, in your room with your little roommates that you have while you're
• 23:40
  there, you do not speak nothing.
• 23:42
  Yeah.
• 23:42
  They didn't let you have a journal, right?
• 23:44
  Yeah.
• 23:44
  Your phone, nothing. Like you're just-
• 23:46
  You can't even journal.
• 23:47
  So, like even showering or eating, it's very like ASMR.
• 23:51
  Huh.
• 23:51
  Like it's like you hear every single sound because everything is quiet.
• 23:55
  Huh.
• 23:56
  So-
• 23:56
  Just like...
• 23:58
  Yeah. Everything. Like footsteps, everything.
• 24:01
  Like when you're chewing, like everything.
• 24:04
  Huh.
• 24:05
  So it's a very like-
• 24:06
  I love that
• 24:06
  ... interesting, very cool experience. But yeah.
• 24:09
  So then during that Chiang Mai trip is when I also did a yoga
• 24:15
  retreat right after that.
• 24:18
  So, it was a really cool trip, but that's like I got to see kind of like there was
• 24:24
  a lady there that was there with her whole, like her husband and her baby, and she
• 24:28
  was the one running the whole culinary part of the retreat.
• 24:32
  And I was like, "She is incredible.
• 24:34
  I want to be her."
• 24:35
  That's so cool.
• 24:36
  That is so cool, like you get to just travel and bring your baby along and like- I
• 24:41
  was like, "That is so cool. I want to do that."
• 24:43
  That's amazing.
• 24:44
  And then came to the US-
• 24:45
  And you can't fight
• 24:46
  ... and then I started doing that, so.
• 24:48
  Oh, okay.
• 24:49
  Yeah.
• 24:49
  So, do you offer those here?
• 24:52
  The culinary retreat? Or-
• 24:53
  Oh, sorry, no
• 24:54
  ... like, I'm sorry.
• 24:54
  I was still on the silent one.
• 24:56
  Oh, oh.
• 24:56
  Okay.
• 24:57
  Do I offer silent retreats? I do not. I do not.
• 25:00
  I'm sure.
• 25:00
  I've only participated in them. I've never created one or-
• 25:05
  Oh, that's very creative.
• 25:07
  Yeah. Yeah. It's very-
• 25:09
  Huh
• 25:09
  ... interesting. It's very interesting.
• 25:11
  My wheels are turning.
• 25:12
  Although, I mean, I do feel like, I mean, the ones that I cook at, the retreats
• 25:16
  that I do, like
• 25:18
  chatty is fun. Like talking to people is so much fun, you know?
• 25:23
  And laughing and-
• 25:25
  Yeah. Yeah.
• 25:25
  It's like different purpose, I guess.
• 25:27
  Mm-hmm. Yeah, I guess it depends on the purpose of who's hosting it and how they
• 25:32
  want to do it. So-
• 25:33
  Yeah.
• 25:34
  Yeah.
• 25:34
  Huh.
• 25:35
  They're all really fun, but I guess, I don't know, my favorite one here, there's
• 25:41
  so many cool houses that I get to go into, and cool kitchens, and people that I
• 25:47
  get to meet- ... that I'm like, wow, like
• 25:51
  everybody-
• 25:51
  Yeah
• 25:52
  ... kind of just comes together and gets to know each other during these retreats.
• 25:55
  It's really nice to see like also like-
• 25:58
  It's beautiful.
• 25:59
  Yeah. Also, the ones that are all women, those are very special because I feel like
• 26:04
  they build a lot of sisterhood.
• 26:07
  I love that.
• 26:08
  Yeah. And then I really love that a lot of the women there are just badass
• 26:14
  women who are moms, who are just
• 26:18
  taking care of everybody, and I get to just pamper and take care of them, and they
• 26:23
  don't have to worry about cooking or doing anything-
• 26:27
  That's beautiful
• 26:27
  ... for at least a few days and just they leave inspired by some of the things that
• 26:32
  they eat. It's really nice.
• 26:34
  Ugh. I want to go to all of these right now.
• 26:38
  Just come. I'll let you know.
• 26:39
  They're like-
• 26:40
  The next one.
• 26:42
  ... tell me how to get into these. It just sounds like-
• 26:45
  Yeah
• 26:45
  ... everything that I need and what a lot of, definitely my clients would
• 26:51
  benefit from.
• 26:52
  Yeah. Yeah. They're very cool. Everybody ends up leaving very
• 26:57
  replenished.
• 26:59
  Who can say that?
• 27:00
  Yeah.
• 27:00
  Who can say that they feel like their cup is filled-
• 27:04
  Yeah
• 27:04
  ... and they're replenished?
• 27:05
  Yeah.
• 27:06
  No one's saying that.
• 27:07
  You need a lot of things to fill your cup.
• 27:09
  You do.
• 27:09
  It's not just a little face mask or a little nap.
• 27:13
  Yeah.
• 27:14
  It's so much more.
• 27:15
  A good workout helps, matcha helps.
• 27:18
  Yeah.
• 27:18
  A good healthy meal, taking care of yourself. Love it.
• 27:21
  Yeah.
• 27:21
  But yeah. It's a lot more than that, like filling your soul.
• 27:25
  A thousand percent
• 27:26
  ... connecting with people.
• 27:26
  Sometimes I feel like just even getting out of your environment just helps.
• 27:29
  Yes.
• 27:30
  It's hard.
• 27:31
  You're like, "Oh, this is me again."
• 27:32
  Yes.
• 27:33
  You're away from everybody or anybody that knows you or thinks they know you, and
• 27:38
  then you can-
• 27:39
  Yes
• 27:39
  ... fully be yourself, and it's just cool to be reminded of who you are.
• 27:45
  Yes. It gives you such a great perspective and just a deeper connection with
• 27:50
  yourself.
• 27:51
  Yeah.
• 27:52
  Going to Pensacola, Florida, so I'm from there, born and raised there.
• 27:57
  Mm-hmm.
• 27:59
  So I live here now. I trained here. I would say I've really set up my life
• 28:05
  here, but it doesn't mean that I'm only here.
• 28:08
  I believe
• 28:10
  everything is just a flight away.
• 28:12
  A thousand percent.
• 28:13
  Right?
• 28:14
  I love that. Well, I always tell people too, you're not a tree.
• 28:17
  You're not planted anywhere.
• 28:18
  You're not planted.
• 28:19
  You have wings, babe. Go wherever you want.
• 28:21
  You have wings.
• 28:22
  That's what this life is for.
• 28:23
  It's aircraft. You just take them-
• 28:26
  Literally
• 28:26
  ... anywhere.
• 28:27
  Book a flight.
• 28:28
  Book a flight. But I guess that's scary to a lot of people, and I didn't realize
• 28:32
  that it is brave. It's brave that you lived in China.
• 28:35
  It's brave that-
• 28:37
  Yeah
• 28:37
  ... you just jumped into the unknown, and you moved away, took this job that you
• 28:42
  were not an expert at yet, but you were like, "I already do this. I can do this.
• 28:47
  I can figure it out."
• 28:48
  Mm-hmm.
• 28:48
  And you just did it.
• 28:50
  Yeah. I think that's where confidence really comes from.
• 28:54
  That's how you build confidence. You just do things you don't even know you are
• 28:58
  capable of doing.
• 29:01
  Yeah.
• 29:01
  I also think that when you are pushed
• 29:05
  to your end, you get to see miracles happen-
• 29:09
  Yeah, you really do
• 29:09
  ... because it's beyond you.
• 29:11
  Yeah.
• 29:11
  It's more than you. You can't depend on just yourself.
• 29:16
  Right. Yeah.
• 29:18
  It's not just you.
• 29:19
  Right. I agree.
• 29:20
  That's why I think you have to let God move you.
• 29:22
  Yeah.
• 29:23
  And I think when you know that it's not just you, it makes things easier, and
• 29:28
  you're going to be scared. Babe, cry, be scared, do it anyway. You know?
• 29:33
  Work through it.
• 29:35
  Keep it going.
• 29:36
  Keep going.
• 29:37
  Yeah.
• 29:37
  Yeah.
• 29:38
  Yeah.
• 29:39
  I agree.
• 29:40
  A lot of scary things happen in life, but then you have stories, and then you talk
• 29:45
  about them, and then people will be like, "Oh, that's cool." And you're like, "Oh,
• 29:49
  my God." You're like, "Really?" You're like, "Was it cool?
• 29:52
  Because that was the scariest part of my life. I almost died. But I did it.
• 29:58
  I made it, so-"
• 29:59
  You did it.
• 30:00
  You know?
• 30:01
  Yeah.
• 30:01
  So yeah. I'm sure you get it. You've done hard things, and like-
• 30:06
  Yeah
• 30:07
  So.
• 30:07
  Yeah. There's definitely a lot of moments that were a leap of faith.
• 30:12
  Yeah.
• 30:13
  To where I didn't know the how.
• 30:15
  Yeah.
• 30:16
  How am I going to afford it? How am I going to-
• 30:19
  Yeah
• 30:19
  ... overcome this situation? Is this meant for me? Why don't I have a clear answer?
• 30:25
  Yeah.
• 30:25
  And it's almost like, well, what are you waiting for?
• 30:27
  What kind of answer do you want? You want a writing on the wall?
• 30:31
  That would be creepy. I don't want to see a crayon write on the wall.
• 30:35
  Right.
• 30:35
  So the reality is you just have to step into it, and the way I always
• 30:41
  make those decisions, I have to be in it, and it has to-
• 30:45
  Yeah
• 30:45
  ... either feel right or wrong. If it's wrong, then I quit.
• 30:50
  It's that simple to me now.
• 30:51
  You just take another turn.
• 30:52
  You take another turn. You're like, "Nope."
• 30:54
  That's it.
• 30:55
  "Dead end. This way."
• 30:55
  And it's never over.
• 30:57
  It's not over, yeah.
• 30:58
  So, and make mistakes.
• 31:00
  Yes. I'm not afraid to make a mistake.
• 31:03
  Be so good with making mistakes and trying things.
• 31:08
  Yes, because then you actually become good.
• 31:10
  Yeah.
• 31:11
  You become the expert.
• 31:12
  Yeah.
• 31:12
  Who knew?
• 31:13
  And that's the part, it's like you don't discover what you're really good at until
• 31:16
  you try different things, and then you're like, "Ooh, I'm actually impressing
• 31:21
  myself there. That's nice. I can do that?"
• 31:25
  Yeah.
• 31:26
  Yeah. It's very much, I feel like it's in our reach, but you don't know, and
• 31:31
  so you-
• 31:32
  Yeah
• 31:32
  ... grab it. Just grab it.
• 31:33
  Yeah. Yeah. But you don't think that it's reachable.
• 31:39
  Whatever is the goal, that feels bigger than you.
• 31:41
  Mm-hmm.
• 31:42
  I didn't think I could become a doctor.
• 31:43
  I didn't think I could go and do the different
• 31:49
  things that were my challenge.
• 31:51
  Yeah.
• 31:51
  I didn't feel like I was smart enough or good enough, or no one in my family has
• 31:55
  done it, so why do I think I could do it?
• 31:57
  Right. Being the pioneer at something sometimes-
• 32:00
  Yes
• 32:00
  ... is very difficult because it's almost more mindset.
• 32:03
  Totally mindset.
• 32:04
  Because do you still feel weird when you hear doctor, like the title
• 32:09
  doctor-
• 32:10
  No
• 32:10
  ... with your name? Or do you like, it's so normal?
• 32:13
  I'm like, "Hell yeah."
• 32:14
  Yeah, exactly. I own that. I know.
• 32:17
  Yeah.
• 32:18
  I have the same thing with, oh, hearing chef.
• 32:21
  Like, "Oh, that's me."
• 32:22
  It's really cool.
• 32:23
  But it's like, "Oh, yeah." "Yeah. That's what I do." Because you do it so much,
• 32:29
  and then it's just normal.
• 32:32
  Yeah. It's your identity, and it's no longer weird because you became that.
• 32:36
  Yeah. But at first it does. It's you're like, "Oh."
• 32:39
  It's like, "Wait, who? Oh, yeah."
• 32:41
  "Oh, that is me."
• 32:43
  Yeah.
• 32:44
  Yep.
• 32:45
  That's
• 32:47
  just fascinating to even think about, right?
• 32:50
  That you're like, it sounded so far away, and like-
• 32:53
  Yeah
• 32:54
  ... just such a big thing.
• 32:56
  What's that word for it?
• 32:59
  Like a mismatch between how you see yourself. Oh, imposter syndrome.
• 33:02
  Yeah. Mm-hmm.
• 33:04
  Yeah.
• 33:06
  Sometimes I still have that as far as the regular day to day,
• 33:11
  but I guess I'm years enough in to where-
• 33:15
  Right
• 33:17
  ... I have different-
• 33:17
  You're like, "I am that girl."
• 33:18
  Yeah. I feel very much like a doctor.
• 33:21
  You're like, "Oh, yes. I worked very hard for this, actually."
• 33:24
  Yeah. So now-
• 33:25
  Yeah
• 33:25
  ... today's problem is whatever my next challenge is, so
• 33:31
  getting better at public speaking and just accepting that I am the expert in
• 33:36
  certain topics, and it-
• 33:37
  Right
• 33:38
  ... and it doesn't mean that you know everything on it, but-
• 33:41
  Right
• 33:41
  ... I'm willing to share what I do know about it.
• 33:43
  That part.
• 33:44
  Yeah, and that part I enjoy.
• 33:46
  I think that sometimes sharing skills or just sharing what you know sometimes-
• 33:50
  Yeah
• 33:50
  ... can be a little scary because you do think they're going to have these
• 33:53
  expectations of you knowing it all.
• 33:55
  I don't know it all.
• 33:56
  And it's like we don't all know it all.
• 33:59
  Yeah, and if I'm wrong-
• 34:00
  Nobody does
• 34:00
  ... call me out.
• 34:01
  Yeah.
• 34:02
  I want to fix it.
• 34:03
  Yeah. I'll learn with you right now.
• 34:07
  Yeah.
• 34:07
  Let's get together on it.
• 34:08
  Yeah.
• 34:09
  Yeah.
• 34:09
  Or if I'm the doctor looking something up with you, it's okay.
• 34:13
  It's a humbling moment for me, too. Let's do that.
• 34:16
  Right.
• 34:17
  So yeah, just-
• 34:20
  The expectations
• 34:21
  ... staying humble, managing expectations.
• 34:24
  Yeah.
• 34:25
  Work with what you have, do your best.
• 34:26
  A thousand percent. We're all just trying to do our best here.
• 34:30
  Yeah.
• 34:31
  It's, yeah, I like that when you grow up and you get to realize that we're all just
• 34:37
  figuring it out-
• 34:38
  Yeah
• 34:38
  ... and doing our best.
• 34:39
  Like, what do you mean?
• 34:40
  It becomes kind of funny when you think of these big titles or people that you used
• 34:44
  to be like, "What?"
• 34:46
  Yeah. They're humans.
• 34:49
  They're also just figuring it out.
• 34:51
  Yeah.
• 34:51
  You know?
• 34:52
  Yep.
• 34:52
  So yeah. It's kind of a relief, huh?
• 34:56
  Yeah, definitely. Was there any terrible, terrible
• 35:02
  dinners that, not because of you, but because of a guest maybe, that was like
• 35:07
  people, managing the people, because as a chef, you're a master of food.
• 35:11
  You are good at it. You know how to plan the meal and all of that stuff, the
• 35:15
  execution of it, great. But there's always the personality, that one
• 35:21
  person that you're just like, "I'm not sure how I want to behave right now as a
• 35:26
  human and a professional, but you're really bad."
• 35:31
  Oh, like them as a human?
• 35:33
  Yeah.
• 35:34
  Just being hard to work with or something?
• 35:36
  Yeah.
• 35:36
  Hmm.
• 35:37
  You're like, "Give me the drum."
• 35:39
  Yeah.
• 35:39
  Basically. Basically give me the tamp because I just, because managing people
• 35:45
  is-
• 35:45
  Yeah
• 35:46
  ... very challenging.
• 35:47
  Yeah.
• 35:48
  And there's definitely some bad patients out there. You guys know who you are.
• 35:52
  And it just is like, it's a lack of gratitude is really the root-
• 35:57
  Mm-hmm
• 35:57
  ... of what I would describe the people I've experienced.
• 36:00
  Yeah, I get it. I
• 36:06
  would say that,
• 36:09
  okay,
• 36:11
  the athletes, some of them were difficult to work with just because they act like
• 36:16
  little divas.
• 36:17
  There it is.
• 36:18
  That part.
• 36:19
  This is what I'm looking for. Go on.
• 36:20
  Mm-hmm. I was waiting for you to do that. I was waiting for you to do that.
• 36:23
  Mm-hmm. Turn my order around.
• 36:29
  What did you get in there?
• 36:31
  While you're thinking, matcha.
• 36:33
  Almond milk-
• 36:34
  She has terrible penmanship
• 36:35
  ... vanilla.
• 36:35
  Yeah. Almond milk, sugar-free vanilla, extra matcha.
• 36:39
  Oh, yeah.
• 36:40
  So I do-
• 36:41
  I get extra matcha every time.
• 36:42
  Okay. I just love the powerful flavor.
• 36:44
  I like my matcha very green, almost like a green juice.
• 36:47
  Yeah. Is this the proper color?
• 36:49
  I mean, the milk might have watered it down.
• 36:51
  Watered it down. Yeah.
• 36:51
  But-
• 36:51
  It started more army green.
• 36:54
  Love that. I love that. The army green is good. That's good. For sure.
• 36:59
  I do the Caffe Eastman coconut milk-
• 37:01
  Oh, delicious
• 37:01
  ... with extra matcha.
• 37:03
  Oh. Or Soma-
• 37:05
  Her Soma Matcha lately out here in Bakersfield, go support her. She's so good.
• 37:09
  Okay, will. SMA-
• 37:11
  Really good
• 37:11
  ... Soma.
• 37:11
  Yes.
• 37:12
  Okay.
• 37:12
  Yeah, so good. Really green matcha.
• 37:14
  Oof, yes.
• 37:15
  But anyway, back to the tea.
• 37:18
  Yeah, I think
• 37:21
  those type of clients are a little bit more difficult with just the
• 37:27
  expectations that they have and the type of treatment they want to have, but then
• 37:30
  they also don't treat you a certain way, so-
• 37:34
  Yeah
• 37:34
  ... they're a little bit difficult to work with.
• 37:37
  Yeah.
• 37:37
  But I don't know. Now I'm in a space where I work with more girlies and I work with
• 37:43
  like-
• 37:43
  Oh, the best
• 37:44
  ... it's the best. I do bachelorette dinners, and I do brunches for
• 37:49
  girls, and a lot of retreats, and like-
• 37:52
  Ugh
• 37:53
  ... I do get some male clients, of course, but they're also so great, where I'm
• 37:59
  like-
• 37:59
  I love it
• 38:00
  ... I really am very fortunate. I'm very, very blessed.
• 38:03
  All my clients are very
• 38:07
  just-
• 38:08
  Grateful
• 38:09
  ... grateful.
• 38:09
  Ugh.
• 38:09
  And
• 38:11
  sometimes they teach me a lot on even the way they behave and carry
• 38:16
  themselves, and I'm like, "Wow," they like-
• 38:18
  Like so classy.
• 38:19
  Yes. Because they're so classy, so supportive, so grateful, so
• 38:25
  gentle, so graceful. If there's anything that goes wrong, like with timing or
• 38:31
  anything, they're just like, "You're timing's fine."
• 38:33
  Aw, that's lovely.
• 38:34
  They're just, they're really just enjoying their time and enjoying the whole
• 38:39
  experience, so I can't complain. I cannot.
• 38:44
  I'm like, I really am-
• 38:45
  The best gig
• 38:45
  ... trying to have,
• 38:47
  the only thing I can think of was those little scenarios, you know?
• 38:51
  I love that.
• 38:52
  I'm trying to think of athletes, but yeah.
• 38:54
  Fortunately, also managing expectations is important, I feel like-
• 38:59
  Yes
• 39:00
  ... on the other end of things.
• 39:02
  Yeah.
• 39:02
  So, I work very closely whenever I am preparing a menu, I work very
• 39:08
  closely with the client, so there's a lot of back and forth.
• 39:12
  Spec sheets.
• 39:13
  Yes, a lot of back and forth.
• 39:15
  Preferences.
• 39:15
  And like drafts on the menu, allergies, everything that I take in, and then I send
• 39:20
  it to them. They basically give me the green light, they approve, and then we go
• 39:25
  from there. So they already know kind of like,
• 39:29
  what they're going to eat and-
• 39:31
  That's awesome
• 39:32
  ... there's no extra surprises. Sometimes-
• 39:34
  Yeah
• 39:34
  ... I throw a little surprise in there for them, just to make it a whole
• 39:37
  experience.
• 39:37
  Just a fun surprise.
• 39:38
  So it's fun. Yes.
• 39:39
  That's-
• 39:40
  Yeah
• 39:40
  ... awesome.
• 39:41
  Yeah.
• 39:42
  Yeah. Do people typically give you a budget and the spec sheets, and then they're
• 39:47
  like, "Okay, just go and do what you do"?
• 39:52
  No. So usually-
• 39:53
  How would I hire you? Asking for a friend.
• 39:54
  Yeah, you're like asking for a friend.
• 39:56
  Okay, so if you were to book a dinner for me, for example, and you're like, "Hey,
• 39:59
  I'm celebrating my birthday,"
• 40:02
  I ask you about how many guests you're going to be having, and then we go from
• 40:06
  there. So I give you pricing on per guest.
• 40:09
  Oh, that makes sense. Yeah.
• 40:10
  And I usually just have, the way I've designed it, is that I usually do
• 40:16
  brunches or dinners that are about six curated dishes.
• 40:20
  Oh, wow.
• 40:21
  Yeah.
• 40:21
  Wow.
• 40:21
  So it's from your appetizer to your dessert.
• 40:24
  Hoo, girl.
• 40:25
  Yeah.
• 40:25
  That is-
• 40:26
  Yeah.
• 40:26
  Okay, cool.
• 40:28
  Yeah. So I take you through-
• 40:29
  So it's a little bit-
• 40:30
  ... a small food journey-
• 40:31
  I love this
• 40:32
  ... during your brunch or your dinner. But, yeah.
• 40:36
  And so I would then ask, like, "Oh, is there..." Like if it's your birthday-
• 40:40
  Mm-hmm
• 40:40
  ... like, "What's your favorite thing you eat?
• 40:42
  What's your go-to thing that you love to have on vacation?" Or, "What's like..." I
• 40:48
  just want to get to know you and your favorite things so then I can develop the
• 40:52
  menu. And then of course I get your specs on your allergies and things like that.
• 40:56
  Okay.
• 40:56
  So then I create, and then I send it to you, and then if you tell me you love it,
• 41:01
  like I've had girls that are like, "I absolutely love pistachio date cake." So then
• 41:06
  I'm like, "Babe, you're going to have pistachio date cake, but it's going to be my
• 41:09
  version, so hopefully you love it." And then I just create, you know?
• 41:12
  And like, yeah. Yeah.
• 41:15
  That is awesome. And very, yeah, that's a great example of pistachio.
• 41:19
  I would never think of those things going together, but it sounds very creamy and
• 41:23
  delicious and-
• 41:24
  Yeah. Yeah. I kind of just, I get like, I break down every little part that would
• 41:30
  go into it, but basically,
• 41:33
  I also would want you to just be like, "I don't even have to think about it."
• 41:37
  Yeah.
• 41:37
  Like you're doing it.
• 41:38
  That's me.
• 41:38
  You know what I mean?
• 41:39
  I'm that client. It's hard, yes.
• 41:41
  So it's like I want you to feel taken care of like from the moment that we start-
• 41:45
  Yes
• 41:45
  ... even with having that conversation on planning. You know?
• 41:49
  So I'm like, "Just tell me about-
• 41:50
  I love that
• 41:50
  ... the guests. Tell me kind of like what you envision and what you want to see-
• 41:54
  Yeah
• 41:54
  ... and what you want to eat."
• 41:55
  Yes.
• 41:56
  Like if steak is your go-to thing for a celebratory moment-
• 41:59
  Yeah
• 42:00
  ... then let's do steak. And so then I just kind of create-
• 42:02
  Ugh
• 42:02
  ... from there. You know?
• 42:04
  Awesome.
• 42:05
  But yeah, I usually just have a set price per person just because it's a set menu,
• 42:10
  and then we're just developing, and then that goes into everything that goes behind
• 42:15
  the scenes, from sourcing the ingredients to traveling and packing up, loading.
• 42:20
  Ooh, so you-
• 42:21
  Like all that
• 42:21
  ... would go anywhere still. We could still book a dinner, and you would
• 42:27
  just make it happen no matter where in the world.
• 42:29
  Pretty much, yeah.
• 42:30
  Yes.
• 42:30
  Yeah.
• 42:31
  I love this.
• 42:33
  Yeah.
• 42:33
  I feel like I'm equivalent in medicine. There's not a boundary.
• 42:37
  Yeah.
• 42:37
  Like we're just, if we can fly there-
• 42:39
  Yeah
• 42:40
  ... I'll see you there.
• 42:41
  I'm like, I'll see you there.
• 42:42
  Yeah.
• 42:42
  And then it's like,
• 42:45
  depending on where it is, I'm like, I might need to get there a few days before-
• 42:49
  Yeah
• 42:50
  ... just to source the ingredients there-
• 42:52
  Yes
• 42:52
  ... so I can plan those things. Like if I'm not able to derive with them-
• 42:55
  Right
• 42:56
  ... then I have to just get them there.
• 42:58
  Right.
• 42:58
  But yeah.
• 42:59
  Yeah.
• 42:59
  I can do it anywhere.
• 43:00
  It's really creative. People don't understand you probably because they don't, I-
• 43:04
  Mm-hmm
• 43:04
  ... feel like there's trouble understanding me-
• 43:06
  Yes
• 43:06
  ... because I think like that.
• 43:08
  Yes.
• 43:08
  Like what do you mean?
• 43:09
  Yeah. I, yeah. It's like-
• 43:12
  It's concierge
• 43:12
  ... like you said, it's like I'm the first one in my family to be a chef.
• 43:16
  I'm like, a lot of it, I do feel very misunderstood a lot of the time.
• 43:21
  I bet.
• 43:21
  You know? But it's also-
• 43:23
  I understand you.
• 43:25
  Thank you. Thank you. But you know, I'm okay with that.
• 43:28
  I've like learned-
• 43:29
  Me too
• 43:29
  ... to be so okay-
• 43:31
  Yeah
• 43:31
  ... with not
• 43:34
  expecting to be understood-
• 43:36
  You're so right
• 43:37
  ... by everybody.
• 43:39
  Yeah. Yeah. It's okay.
• 43:41
  Yeah.
• 43:41
  Yeah. And I enjoy the adventure of it, too.
• 43:46
  Mm-hmm.
• 43:47
  So I don't know, that just feeds my soul.
• 43:50
  Yeah. Yeah. I mean, I do, I love when I'm like, oh, I get to work and play.
• 43:55
  Yeah.
• 43:55
  You know?
• 43:56
  That's how I feel about it.
• 43:57
  So it's like I know I'm going to grind.
• 43:59
  I'm going to
• 44:00
  make sure everybody's taken care of.
• 44:02
  Yeah.
• 44:03
  And then I'll have a little bit of play time, so if I get to go to a spa day
• 44:07
  afterwards, you know what I mean?
• 44:08
  Yes.
• 44:08
  Or enjoy like, usually a lot of these retreat properties are amazing, so they have
• 44:13
  a lot of cool features.
• 44:15
  Oh my gosh.
• 44:16
  And I enjoy them after too. You know?
• 44:18
  Do you have a favorite? Like a top, I don't know, top one to three places?
• 44:25
  Mm.
• 44:26
  Also asking for a friend. It's me.
• 44:29
  Yeah. Oh my God, so Bobby Berk, which is the interior designer on,
• 44:34
  what is that show? Um,
• 44:39
  my mind's blanking out.
• 44:40
  Bravo?
• 44:42
  No, it's on HBO, I think.
• 44:46
  "Q***r Eye." "Q***r Eye."
• 44:47
  Oh, yeah.
• 44:48
  Yeah.
• 44:48
  Yeah.
• 44:49
  Okay. He has amazing properties in Palm Desert.
• 44:52
  Oh.
• 44:53
  Oh my God, yeah. And they're designed gorgeous.
• 44:56
  That's so accessible. It's very close.
• 44:58
  Mm-hmm.
• 44:58
  It's not that far.
• 44:59
  Mm-hmm.
• 45:00
  Okay.
• 45:00
  Yeah. So I think his first property was probably one of my favorites.
• 45:06
  He has bars in different places of the house,
• 45:13
  so I was able to play around with just so many elements of the whole property.
• 45:18
  Oh.
• 45:20
  So for that retreat, for example, it was a women's running club that was getting
• 45:24
  together, and so I would do lunches by the barbecue one day, or I would say like,
• 45:30
  "Meet me at the pool bar one day for your mocktail," and then the other day we'd
• 45:34
  have sunset mocktails at a
• 45:38
  rooftop. It was just like-
• 45:40
  Oh
• 45:40
  ... the property's just gorgeous and it has all those things, so it's just really
• 45:43
  beautiful to host and to like-
• 45:47
  Create different elements that almost, for me, make me feel like I'm setting up a
• 45:50
  cafe or a bar or a restaurant in-
• 45:53
  I love that
• 45:53
  ... different places of the house, that's really enjoyable.
• 45:56
  Yeah. So it's not public, that this is not public.
• 46:01
  You can, yeah.
• 46:02
  Oh, okay.
• 46:03
  You definitely, yeah.
• 46:03
  Okay, because I'm going to-
• 46:04
  We have a new one-
• 46:05
  ... invite myself
• 46:06
  ... like in Bali
• 46:06
  ... if that-
• 46:06
  Oh my God
• 46:07
  ... is not public.
• 46:09
  Yeah.
• 46:09
  That'd be funny.
• 46:10
  Yeah.
• 46:10
  So I'm a friend.
• 46:12
  Of a friend.
• 46:14
  Yeah, and you can definitely book these properties.
• 46:16
  I think they're on Airbnb, and I think on different websites, too.
• 46:20
  But I'll send you a link.
• 46:21
  Okay.
• 46:21
  They're fabulous.
• 46:21
  Send this out. Yeah, please.
• 46:23
  I'll send you a link. They're fantastic.
• 46:24
  I love dreamy. I feel like there's different styles. Some people are minimalist.
• 46:29
  Some people are whatever. I love dreamy.
• 46:32
  Mm-hmm.
• 46:32
  I want it to feel like this can't possibly be real.
• 46:35
  Yeah.
• 46:35
  Who built this?
• 46:36
  Yeah.
• 46:37
  Same.
• 46:38
  Like Bali.
• 46:39
  Yeah.
• 46:40
  Right?
• 46:40
  Oh my God, yes.
• 46:41
  Just whimsical.
• 46:42
  I love when things are built in the most random place, too-
• 46:46
  Yes
• 46:46
  ... and you're like, "Oh, this view is insane."
• 46:48
  Yes.
• 46:49
  So yeah. I appreciate all of those.
• 46:51
  That's like the internet to me. Is this real life?
• 46:53
  Oh my God, yeah.
• 46:54
  Yeah.
• 46:55
  I love
• 46:57
  just watching real estate or-
• 47:01
  Me, too
• 47:02
  ... interior design shows.
• 47:04
  Yeah.
• 47:04
  It's like I appreciate all of those things, so yeah.
• 47:08
  Right.
• 47:09
  It's fun.
• 47:09
  Just beautiful scenery.
• 47:11
  Mm-hmm.
• 47:12
  And just what people put together with textures and-
• 47:15
  Oh my God, yes
• 47:16
  ... lighting.
• 47:17
  Yes. Yeah, it's very fun.
• 47:19
  Different materials. Even people that make trash look beautiful.
• 47:23
  I'm like, "Stop."
• 47:24
  Yeah.
• 47:24
  That is just-
• 47:26
  So creative
• 47:27
  ... beautiful.
• 47:28
  Yeah.
• 47:28
  Yeah.
• 47:29
  To think, I would've never thought about that.
• 47:30
  I would never.
• 47:31
  You need it.
• 47:32
  Yeah.
• 47:32
  That's so cool.
• 47:33
  Yeah, I respect it.
• 47:34
  Mm-hmm. And everybody has their thing.
• 47:38
  Yeah.
• 47:39
  You made that out of trash. Like, "I made this out of these little potatoes I just
• 47:44
  bought."
• 47:47
  So same.
• 47:49
  Same.
• 47:51
  Same, same, but not the same.
• 47:54
  My dinner versus your dinner. Same.
• 47:57
  Yeah.
• 47:59
  Oh my gosh.
• 48:01
  Yeah.
• 48:01
  Is there any recommendations that you can make for food sourcing?
• 48:06
  Because I know you mentioned it a few times for sourcing.
• 48:10
  Mm-hmm.
• 48:10
  It is a skill-
• 48:12
  Mm-hmm
• 48:12
  ... being able to pick out good versus bad, versus like this is low quality,
• 48:18
  just-
• 48:18
  Mm-hmm
• 48:19
  ... quality of food, fruits, all of those things.
• 48:25
  Like where to shop or-
• 48:26
  Like when you're, okay, so say you're in the fruit section.
• 48:30
  You're like, "Okay, so I know that my body needs fiber," because you're really
• 48:33
  taking it back to what am I choosing and the why I'm choosing it.
• 48:37
  Yeah.
• 48:37
  Not because the colors. The colors matter-
• 48:40
  Mm-hmm
• 48:40
  ... but really it's also like I need a balanced bout of nutrition, right?
• 48:46
  So you're really putting all of those things together-
• 48:49
  Mm-hmm
• 48:49
  ... to complete a meal.
• 48:50
  Mm-hmm.
• 48:51
  So like macros, micros, what are your-
• 48:53
  Yeah. So I don't go too heavily into macros, micros, all of those little things
• 48:58
  because I believe as long as you're eating whole foods and you're not putting a
• 49:03
  bunch of junk, you're going to be good at meeting all of those things.
• 49:10
  So normally if I'm picking out fruit and veggies, one,
• 49:16
  yes, I'll have a structure of my menu and kind of what I want to cook, but also I
• 49:21
  kind of let it tell me what I need because most of the time in the grocery store or
• 49:26
  a farmers market, it's going to have seasonal things.
• 49:29
  Oh, okay. Yeah.
• 49:30
  So if we're in citrus season, I'm like, boom, citrus salad with a little burrata, a
• 49:34
  little olive oil dressing, pistachios on top.
• 49:37
  Yes. That sounds great.
• 49:40
  You know? I will just let it kind of inspire me-
• 49:43
  Yeah
• 49:43
  ... based on what's available to me instead of being so forceful and being so
• 49:47
  strict on what I already created. Does that make sense?
• 49:52
  Yeah. It's easy to get locked into a list or-
• 49:55
  Mm-hmm
• 49:55
  ... but really if you're thinking, you have a different eye for it.
• 50:00
  Yeah.
• 50:00
  You really do.
• 50:01
  Yeah. Thank you. That definitely develops-
• 50:04
  Yeah
• 50:05
  ... as you're doing it a lot.
• 50:08
  But like I said, yeah, if it's like stone fruit season or something, it's like-
• 50:12
  What would that mean?
• 50:13
  Stone fruits are going to be your nectarines and your peaches.
• 50:16
  Okay.
• 50:16
  And so it's like those little plums, the little stones in-
• 50:19
  Oh, okay
• 50:20
  ... in your fruits.
• 50:21
  Yes.
• 50:22
  That's stone fruit. Yeah.
• 50:22
  Okay.
• 50:23
  So you can create so much from desserts to salads.
• 50:28
  I forget about plums and-
• 50:31
  Yeah.
• 50:32
  Okay.
• 50:32
  So I get excited to be like, "Oh my God, it's actually stone fruit season.
• 50:38
  Oh my God, my breakfast is going to be literally cottage cheese and peaches."
• 50:44
  This is what I was hoping for.
• 50:45
  Yeah.
• 50:45
  Oh, my God.
• 50:46
  You know, like-
• 50:46
  Yeah
• 50:47
  ... I just kind of let it tell me. I'm a big watermelon girl, so summertime, ooh,
• 50:53
  baby, hit me with some watermelon. I love watermelon.
• 50:56
  Squeeze some lime and then some passion fruit drizzled on top, and you are
• 51:01
  literally eating-
• 51:02
  I know one thing I could do this
• 51:03
  ... like sour patch candy.
• 51:04
  That's amazing.
• 51:05
  I literally had that last night for dessert.
• 51:07
  Passion fruit, watermelon, passion fruit-
• 51:10
  Yeah
• 51:11
  ... drizzle.
• 51:11
  So squeeze some lime on top of your watermelon.
• 51:13
  Okay.
• 51:13
  Then drizzle some of your passion fruit on top.
• 51:17
  Okay.
• 51:18
  So passion fruit sometimes is a little hard to find around here in China.
• 51:21
  I would buy them everywhere all the time.
• 51:22
  Everywhere.
• 51:23
  But they're a little hard to find, or they might be a little overpriced.
• 51:26
  So things like that, you can find them at a freezer section or something.
• 51:30
  Oh, so frozen's fine.
• 51:31
  Yeah.
• 51:32
  Okay.
• 51:32
  Yeah.
• 51:33
  This is really, this is what we need-
• 51:35
  1,000%.
• 51:35
  Yes, please. This is everything.
• 51:37
  1,000%.
• 51:37
  Take care of it.
• 51:37
  There's some things that you're just going to be like, okay, if I'm using fig
• 51:41
  spread.
• 51:43
  Is that good?
• 51:44
  I love fig spread.
• 51:45
  Okay.
• 51:46
  Yes.
• 51:46
  Is it in a jar?
• 51:47
  Usually in a jar.
• 51:48
  Okay.
• 51:48
  Where the jellies are at, you can find it there.
• 51:51
  Sounds amazing.
• 51:52
  You can make great sandwiches with those.
• 51:55
  Yes.
• 51:57
  Yeah, I recently made sirloin steak sliders for my client, and-
• 52:02
  Wow.
• 52:03
  ... I did a fig spread on one side of it.
• 52:06
  So you get a little bit of savory, sweet.
• 52:10
  Can you imagine the rest of this week's meals by me?
• 52:15
  I can, actually. You're like-
• 52:16
  You know what I'm saying? So they're going to be like, "What?"
• 52:20
  He's like, "What are you doing? Ooh, this actually tastes good."
• 52:22
  What, did you train with a chef?
• 52:24
  Yeah. You're like, "Actually, yes."
• 52:26
  Yes.
• 52:26
  Actually.
• 52:30
  Yeah.
• 52:30
  What kind of brioche are we getting?
• 52:33
  Is it on a, what kind of buttery bread or-
• 52:37
  You could do a brioche. I love a brioche for burgers and anything with meats.
• 52:41
  Oh my God.
• 52:42
  Yeah.
• 52:42
  Brioche is really nice.
• 52:43
  Okay. Small slider.
• 52:46
  Mm-hmm.
• 52:47
  Is there a favorite place that we buy these from?
• 52:51
  You can order it online.
• 52:52
  I'm building my-
• 52:53
  Like fig spread
• 52:54
  ... grocery list.
• 52:55
  Fig spread, I'm a big Amazon girl.
• 52:57
  Oh, okay. That's fine.
• 52:59
  For a jelly-
• 53:00
  Yeah
• 53:00
  ... Amazon it.
• 53:01
  Okay.
• 53:02
  It's at your house in one to two days. It's perfect.
• 53:04
  It's perfect, unless you want to get it DoorDash or I don't know.
• 53:07
  Yeah.
• 53:08
  Get your groceries delivered. But with things like that, it's like-
• 53:12
  Don't stress about it-
• 53:13
  Don't stress
• 53:13
  ... just get it on Amazon. It's good.
• 53:15
  Yeah.
• 53:15
  Okay.
• 53:16
  Of course look for something that's going to be the cleanest.
• 53:20
  Yeah.
• 53:21
  But when it comes to jellies, for example, if you were to make a jelly from
• 53:26
  scratch, it's going to require a lot of sugar.
• 53:28
  So most of the jellies in the store are going to be a lot of sugar, too.
• 53:31
  So what you want to watch for there is going to be your extra oils or
• 53:34
  preservatives.
• 53:35
  Okay.
• 53:35
  So as long as it's very minimal in that to none-
• 53:38
  Okay
• 53:38
  ... perfect.
• 53:39
  Okay.
• 53:40
  But other than that-
• 53:40
  I have to follow you on social media.
• 53:42
  If you ever just are-
• 53:43
  Yeah
• 53:43
  ... bored, please just post a few jellies, jams, or spread.
• 53:48
  1,000%. I post a blend of day in the life
• 53:54
  as a girly chef-
• 53:55
  Yeah
• 53:55
  ... coming with me for doing my skincare to grocery shopping, to prepping, to
• 54:00
  cooking for my client, to-
• 54:02
  Oh, yeah
• 54:03
  ... going to different locations, to grocery, anything.
• 54:06
  Yeah.
• 54:07
  Recipes, kind of do a little blend of it all.
• 54:09
  I love that.
• 54:10
  So yeah. Definitely.
• 54:12
  At some point, food has become complicated, and I think-
• 54:15
  Mm-hmm
• 54:15
  ... it comes down to all the inflammation.
• 54:17
  Mm-hmm.
• 54:17
  And definitely as you say, the hormones shift, the microbiome shift, the
• 54:22
  environment-
• 54:23
  Environment, yeah
• 54:23
  ... the trigger, stress-
• 54:24
  Yeah
• 54:24
  ... poor sleep, all of that. Your body-
• 54:27
  Yeah
• 54:27
  ... reacts more to things. Super common, 40s, 50s.
• 54:32
  Yeah.
• 54:33
  Everyone's kind of dealing with it, so then you-
• 54:35
  1,000%
• 54:36
  ... do the elimination diet, and then you just stay there.
• 54:39
  Yeah.
• 54:40
  Then you're scared to step out-
• 54:41
  I get it
• 54:42
  ... side of that.
• 54:43
  I know. They make it so scary.
• 54:45
  Yeah.
• 54:45
  They make it so scary, and from a girl that, I mean, I've had my moments where I
• 54:48
  feel so defeated-
• 54:50
  Yeah
• 54:51
  ... myself.
• 54:51
  Yes.
• 54:52
  Because I deal with my own personal hormone issues and bloating, like-
• 54:56
  Yes
• 54:57
  ... constant.
• 54:57
  It's awful.
• 54:58
  And so there's days where I'm like, "Do I have PCOS? Do I have Hashimoto's?
• 55:01
  Do I have like..." Oh my God, I watched a TikTok. I have all of that.
• 55:06
  I'm checking my thyroid.
• 55:07
  For sure.
• 55:09
  I'm like, "Do I have that?"
• 55:10
  Yeah.
• 55:13
  There's a lot that gets thrown-
• 55:14
  Yeah
• 55:15
  ... at you, and-
• 55:15
  Yeah
• 55:16
  ... especially with wellness, and sometimes I think with everything right now,
• 55:20
  especially for women, I always like to tell people,
• 55:26
  "Please remind yourself that you do not have to buy everything that is being..."
• 55:32
  And nothing is wrong with you.
• 55:33
  Yeah.
• 55:33
  Nothing's wrong with you, or there might be something wrong with you, but don't let
• 55:36
  people tell you that there's something wrong with you all the time because they're
• 55:39
  trying to sell you something.
• 55:40
  Yeah.
• 55:40
  You know?
• 55:41
  Yeah.
• 55:41
  So we have to really catch it-
• 55:44
  Yeah
• 55:44
  ... every time, because when you start digging deeper into things, even in the
• 55:51
  food industry, it's like something can be labeled organic-
• 55:53
  Yes
• 55:54
  ... or labeled gluten-free, and then it's actually not.
• 55:56
  It's not.
• 55:56
  They just slapped that label on there.
• 55:58
  It's so true.
• 55:59
  So it gets all overcomplicated.
• 56:00
  Yeah. So you really just have to try it-
• 56:02
  Yeah
• 56:03
  ... see how your body responds, and then-
• 56:06
  Do your best, and if you-
• 56:07
  Yeah
• 56:07
  ... need to cut certain things
• 56:10
  off for a bit, then also do your best with that and cut it off.
• 56:14
  Yeah.
• 56:14
  But it
• 56:16
  can be a little too stressful-
• 56:18
  Yeah
• 56:18
  ... and I think we're doing the opposite of what we're trying to do.
• 56:21
  Yeah.
• 56:21
  Instead of being healthy and treating ourselves right, we're actually creating more
• 56:25
  stress on our bodies that are-
• 56:26
  We are
• 56:26
  ... actually going to affect-
• 56:28
  Yes
• 56:28
  ... our bodies even more.
• 56:29
  That's exactly right.
• 56:29
  And I don't know if you know, as a doctor you probably do, but when you are eating,
• 56:34
  the less stressed you are, the more you're able to digest your food properly.
• 56:39
  Yes. And actually-
• 56:41
  So it's really interesting
• 56:42
  ... I talked to a scientist about it the other day, and she was explaining to me
• 56:45
  one step further the specific bacteria bifida that's involved-
• 56:50
  Mm-hmm
• 56:51
  ... with that.
• 56:51
  Mm.
• 56:51
  And so it comes down to keeping them alive and supporting that colony.
• 56:57
  Ooh.
• 56:58
  And they die easily. And she was telling me if
• 57:04
  you take a flight, they're kind of vulnerable to altitude changes.
• 57:09
  Mm-hmm.
• 57:10
  So it's just interesting. There's a lot that we don't know.
• 57:13
  There's a lot.
• 57:14
  So we're kind of making leaps when we are doing full elimination, because we don't
• 57:19
  know what's causing what.
• 57:21
  Right.
• 57:21
  And then you're making your world small, your food source is small-
• 57:25
  Mm-hmm
• 57:25
  ... and making it stressful-
• 57:27
  Yeah
• 57:27
  ... worsening your digestion-
• 57:29
  Mm-hmm
• 57:30
  ... with the stress.
• 57:31
  Mm-hmm.
• 57:31
  All that just don't.
• 57:33
  Yeah. Yeah.
• 57:35
  It's-
• 57:35
  Keep it simple
• 57:36
  ... better to just live a little.
• 57:38
  Yeah.
• 57:39
  And I think it's balance, too.
• 57:42
  It is.
• 57:43
  If you are going to have some ice cream, well, don't do it every day.
• 57:46
  But if you are going to have some ice cream, then it's like you chose to do it.
• 57:52
  Yeah.
• 57:52
  Enjoy it. Do not sit up there and be guilty with every bite that you're
• 57:58
  taking. Do you know what I mean?
• 58:00
  Crying through it.
• 58:00
  "I'm eating so bad. Why am I doing this?
• 58:03
  And I've never got this..." Like girl, you better just enjoy it.
• 58:06
  Yeah.
• 58:07
  Enjoy it, because-
• 58:08
  Yeah
• 58:09
  ... also, if you're not doing it every day-
• 58:11
  Right
• 58:12
  ... it's not going to kill you.
• 58:14
  Right.
• 58:14
  It's not going to kill you. Actually, train your body not to be guilted by a
• 58:19
  little-
• 58:19
  No, you're exactly right
• 58:20
  ... something like that.
• 58:22
  Yeah, because if you isolate yourself too much, then your microbiome does not-
• 58:25
  Mm-hmm
• 58:26
  ... recognize other things.
• 58:27
  Mm-hmm.
• 58:28
  Your body will hyper overdrive, attack other things because it's been without it
• 58:32
  for so long.
• 58:33
  Yeah, exactly.
• 58:34
  So yeah. There's a lot that we're still learning, but-
• 58:37
  Mm-hmm
• 58:38
  ... there's a lot that is very low hanging fruit that's simple changes.
• 58:42
  Literally.
• 58:43
  Yeah.
• 58:44
  Yeah. I think, again, we try to get sold on different diets and different things
• 58:49
  and-
• 58:49
  Too extreme.
• 58:50
  Yeah.
• 58:51
  Too extreme.
• 58:52
  You don't need to do that.
• 58:53
  Yeah.
• 58:54
  You also learn that when you travel.
• 58:56
  Mm-hmm.
• 58:57
  Just get to see what other people are eating and...
• 59:00
  One of my favorite books was "The Blue Zones Project" or-
• 59:03
  Oh, yeah
• 59:04
  ... well, they're establishing it now, but "The Blue Zones" book-
• 59:07
  Yeah
• 59:07
  ... itself was so fascinating. That was one of my favorite books.
• 59:09
  I've never read it.
• 59:10
  Oh my God, you have to. It's so good.
• 59:12
  Okay, I will.
• 59:13
  But they go deep into studying, I think it's centennials, people that
• 59:19
  live longer than 100.
• 59:20
  Yep. Yep.
• 59:22
  And it's talking about the different places in the world, and they go through
• 59:28
  basically what they're eating and how they're living, and it's super fascinating
• 59:31
  because it's very simple.
• 59:33
  Yeah.
• 59:33
  And these people are having a glass of wine. They're not dying.
• 59:38
  Interesting.
• 59:38
  They're living longer.
• 59:38
  I didn't know that.
• 59:40
  Yeah.
• 59:41
  Ooh.
• 59:42
  But
• 59:44
  you get to learn that it's more lifestyle stuff.
• 59:47
  Stress management?
• 59:49
  Yeah. In Okinawa, that's one of the places in Japan-
• 59:53
  I'm going to just de-stress
• 59:54
  ... yeah.
• 59:57
  You get to find out that what they're doing is they're in community a lot.
• 1:00:01
  They have friends that they play games with every night, and then they're with
• 1:00:06
  their grandkids a lot. They're also farming and growing their own food, so they're
• 1:00:11
  touching soil, and they're earthing.
• 1:00:15
  Grounding.
• 1:00:16
  We call it grounding and earthing here.
• 1:00:18
  Which I do believe in.
• 1:00:19
  They're just doing that on a daily basis-
• 1:00:21
  Yeah
• 1:00:21
  ... and living that way and cooking their food. And they are eating rice.
• 1:00:25
  Yeah.
• 1:00:26
  Over here we're like, "No, it's carbs."
• 1:00:29
  Gluten free and it's carbs. Exactly.
• 1:00:31
  Double veggie clears with my meat. Exactly.
• 1:00:35
  Yeah.
• 1:00:36
  So you get to learn that it's little bits and pieces of everything, and it's not
• 1:00:41
  so-
• 1:00:43
  Hmm
• 1:00:43
  ... strict with the cutting off.
• 1:00:45
  You're so right. That's a good reminder, and I definitely want to check out that
• 1:00:48
  book.
• 1:00:49
  Yeah. It's really good.
• 1:00:50
  They're doing something right. If you're living to 100-something in a healthy way-
• 1:00:55
  Yeah
• 1:00:55
  ... not just like a broken down
• 1:00:59
  80s to 90s to 100-
• 1:01:01
  Yeah
• 1:01:01
  ... not good way.
• 1:01:02
  Yeah.
• 1:01:03
  Which I see those patients.
• 1:01:06
  Yeah.
• 1:01:07
  And it's terrifying.
• 1:01:08
  Yeah, it is.
• 1:01:09
  So-
• 1:01:10
  I think we get to learn a lot about how we're doing life here.
• 1:01:14
  It's not good.
• 1:01:15
  It's not good.
• 1:01:16
  It's not good. It really led me to this microphone because-
• 1:01:20
  Mm-hmm
• 1:01:20
  ... I just want to figure out a better option.
• 1:01:24
  If it's our food, it can't be just that.
• 1:01:27
  Mm-hmm.
• 1:01:27
  It's got to be the stress management, the lack of sleep, the
• 1:01:32
  overstimulation-
• 1:01:33
  Mm-hmm
• 1:01:34
  ... this lack of recovery here.
• 1:01:37
  Yeah. Yeah. It's a lot
• 1:01:40
  here-
• 1:01:41
  Mm-hmm
• 1:01:41
  ... because I think a lot goes into play with that-
• 1:01:43
  Mm-hmm
• 1:01:43
  ... because I think it's
• 1:01:48
  like when I cook at wellness retreats, I'm like,
• 1:01:54
  "Everybody should experience this.
• 1:01:55
  This is amazing." But a lot of those things that are very self-care forward here
• 1:02:00
  for us
• 1:02:02
  are almost out of reach for a lot of people.
• 1:02:05
  They are.
• 1:02:05
  So then-
• 1:02:06
  That's a good point
• 1:02:06
  ... we go into play with the economy, too, and-
• 1:02:10
  Yeah
• 1:02:10
  ... how people are working either multiple jobs or like-
• 1:02:13
  Always been me
• 1:02:14
  ... or it's a dual income household where it's like food in itself is a
• 1:02:20
  full-time job and takes a lot.
• 1:02:22
  Yeah.
• 1:02:23
  So how are your kids eating properly?
• 1:02:26
  If mom has to be working and gone, then it's like you do need help.
• 1:02:32
  Yeah.
• 1:02:32
  You do need help, and you need-
• 1:02:33
  Yeah
• 1:02:33
  ... a village, and so-
• 1:02:35
  Yeah
• 1:02:35
  ... you need resources for this, too, because that requires money.
• 1:02:38
  And-
• 1:02:39
  Yep
• 1:02:39
  ... all of those things I think play a role in affecting all of that, because then
• 1:02:45
  there goes stress, the time to sleep.
• 1:02:48
  It's hard to keep up with an intense skincare routine at night.
• 1:02:53
  And then you want to figure out what you're sleeping on.
• 1:02:54
  Do anything good, whatever you're doing.
• 1:02:56
  It's everything I'm eating and drinking, literally.
• 1:02:58
  Don't look at this guy.
• 1:03:00
  No, I tell people all the time, too, I'm like, "My skincare is actually so simple."
• 1:03:04
  Really?
• 1:03:05
  It's so simple.
• 1:03:05
  What?
• 1:03:06
  Yeah. There's days where I just slap
• 1:03:10
  -
• 1:03:10
  Let's hear it
• 1:03:10
  ... Aquaphor on my face and call it a night.
• 1:03:13
  Why is it so smooth? There's no pores.
• 1:03:15
  It's everything I eat.
• 1:03:16
  Are you airbrushed?
• 1:03:19
  That's like the best compliment.
• 1:03:21
  You look airbrushed.
• 1:03:22
  That's the best compliment. Well, shout out to my sister.
• 1:03:24
  She knows how to do makeup, and she's taught me some techniques.
• 1:03:27
  Job says.
• 1:03:28
  Yeah. Makeup for sure, but I do have pretty good skin from where I came from.
• 1:03:34
  I had horrible acne at one point in my life.
• 1:03:36
  You would never know.
• 1:03:38
  Oh my God. When I tell you, it was hard to even sleep on my cheek like this, on my
• 1:03:43
  side-
• 1:03:43
  Oh
• 1:03:43
  ... because it hurt so bad because my pimples were so big.
• 1:03:47
  That's how my chin feels right now.
• 1:03:48
  No, I'm done. Now I'm like, "That's nothing."
• 1:03:51
  For real.
• 1:03:51
  That is nothing. Oh my God, mine were, I think, hormonal, and they were just on my
• 1:03:57
  cheeks.
• 1:03:57
  The cheeks, though.
• 1:03:58
  It was so bad. It was really painful and just really hard all around to live with
• 1:04:03
  that.
• 1:04:04
  Yeah. Yeah.
• 1:04:04
  Because those are the type of pimples where if you put makeup, you still don't feel
• 1:04:08
  happy. You could still see it-
• 1:04:10
  Yeah
• 1:04:10
  ... through my makeup. There's nothing I can actually do about it.
• 1:04:14
  No, but honestly, it's just all the-
• 1:04:15
  Did you change that at a certain age? Maybe diet, or?
• 1:04:19
  That's kind of how I developed my functional drinks, through my-
• 1:04:23
  Oh
• 1:04:23
  ... issue with acne, actually.
• 1:04:24
  Okay, let's hear it.
• 1:04:25
  Oh, yeah.
• 1:04:26
  That is very aligned with what-
• 1:04:28
  Yeah
• 1:04:28
  ... I can offer to people.
• 1:04:29
  Oh my God. Okay. So,
• 1:04:32
  yeah, when I was dealing with horrible acne, I want to say that was around COVID
• 1:04:38
  time or pre-COVID, so like 2020-
• 1:04:40
  Mm-hmm
• 1:04:41
  ... 19.
• 1:04:42
  And so it was adult acne, and so I just started playing around with a lot of
• 1:04:48
  different drinks in the morning. So I just started calling it my morning ritual-
• 1:04:53
  Mm-hmm
• 1:04:53
  ... where I would change it up from just straight celery juice, which is amazing
• 1:04:58
  for you, just celery juice. So I would rotate with those things, and then teas,
• 1:05:04
  and then I started just doing more research, and I was like, "Okay, well, this
• 1:05:10
  issue is hormonal, but also, I'm stressing out about it." And then-
• 1:05:14
  It makes it worse.
• 1:05:16
  Yeah. So then I just started making drinks for
• 1:05:20
  everything that was happening. So
• 1:05:23
  I created my coma la flor, which is a hibiscus drink made with lemon balm and
• 1:05:28
  passionflower that are amazing for your nervous system.
• 1:05:31
  So those are the things that help you relax.
• 1:05:33
  I also learned that the more stressed out I was, the more bloated I was.
• 1:05:36
  Yeah.
• 1:05:36
  So I would hold a lot of my stress in my belly because I-
• 1:05:39
  Yes
• 1:05:39
  ... wasn't really breathing properly.
• 1:05:41
  Yes.
• 1:05:42
  So-
• 1:05:42
  Isn't that crazy?
• 1:05:43
  I know.
• 1:05:44
  It's insane.
• 1:05:44
  So you need the magnesium, and you need those things that help you just calm.
• 1:05:49
  Yes.
• 1:05:49
  Calm yourself down.
• 1:05:50
  Yeah.
• 1:05:51
  So that's my drink for that. And then I needed to clean my liver, because if you
• 1:05:56
  don't clean your liver-
• 1:05:57
  Yeah
• 1:05:57
  ... that is the main-
• 1:05:59
  Number one
• 1:05:59
  ... thing that triggers so many other diseases within-
• 1:06:01
  Yes
• 1:06:01
  ... your body.
• 1:06:02
  Yeah.
• 1:06:03
  So I was like, "I need to clean my liver." So I developed the chlorophyll dandelion
• 1:06:07
  drink that is also made-
• 1:06:09
  Love it
• 1:06:09
  ... with aloe vera and lime juice, and it tastes like a lemonade, but it's green-
• 1:06:13
  So good
• 1:06:14
  ... and it's so powerful. Yeah. So then that one was for cleansing the liver in
• 1:06:18
  particular. And then chlorophyll's just amazing because it cleanses you, and you
• 1:06:22
  even smell good. It takes away-
• 1:06:24
  So much good with it
• 1:06:25
  ... so much.
• 1:06:26
  I'm reading about it currently.
• 1:06:27
  It's amazing.
• 1:06:28
  I am a fan.
• 1:06:29
  So I just blended powerhouses together.
• 1:06:33
  And so then the third drink is a tamarind, turmeric, cinnamon, black pepper drink.
• 1:06:39
  So tasty. It froths up-
• 1:06:41
  It's amazing
• 1:06:42
  ... when you shake it. So when you make mocktails with it, it pours so nicely.
• 1:06:47
  It's beautiful.
• 1:06:47
  And it's very cozy, and it's really amazing for your digestion and your hormones.
• 1:06:51
  And so those are all the things I needed to work on.
• 1:06:54
  So I just created them that way, and then my skin was clearing up, and people
• 1:06:58
  started asking me-
• 1:06:59
  Oh, my gosh
• 1:07:00
  ... "What are you doing? What are you putting on your skin? What's happening?
• 1:07:03
  How can I get my skin like that?"
• 1:07:05
  It's from the inside.
• 1:07:06
  I was like, "Ugh." I've literally spent so much money on makeup and topical things
• 1:07:11
  and skincare. I was like-
• 1:07:11
  To cover. Yeah
• 1:07:14
  ... nothing's really working.
• 1:07:15
  Yes.
• 1:07:16
  Yes, you can do those things, too, but not until I was like, "No, let me really
• 1:07:21
  make sure I'm taking in-"
• 1:07:24
  Yes.
• 1:07:25
  So yeah. That's my drink line.
• 1:07:27
  How would I get your cocktails, mocktails?
• 1:07:29
  Oh, yeah.
• 1:07:30
  Because just for the listeners or viewers, this is a shiner.
• 1:07:34
  Okay, that's why I'm sitting on this side of the table. I will own it.
• 1:07:38
  So I'm going to try the cocktail, mocktail.
• 1:07:41
  Oh, my God. Yeah.
• 1:07:42
  This is unacceptable in adulthood. What am I, a teenager?
• 1:07:46
  But they, I feel like they randomly just pop up in the most inconvenient times.
• 1:07:49
  Who is this?
• 1:07:49
  But it's like-
• 1:07:50
  I didn't invite you.
• 1:07:52
  But so what does this tell us, actually? Because it's in the chin.
• 1:07:55
  Cystic acne, it's hormonal. It means I'm a DHT converter right now with my
• 1:08:00
  testosterone.
• 1:08:01
  Ooh.
• 1:08:01
  I'm not a fan. It's a stress form-
• 1:08:05
  Oh
• 1:08:05
  ... of testosterone.
• 1:08:06
  At least that tells you a lot.
• 1:08:08
  It tells me everything. And it could be correlated with PCOS, which I do have.
• 1:08:13
  Mm. Okay.
• 1:08:14
  So I need to watch the cycle and just make sure-
• 1:08:18
  Mm-hmm
• 1:08:18
  ... it doesn't get too off track.
• 1:08:21
  Mm-hmm.
• 1:08:21
  Also, hair loss can happen with it.
• 1:08:23
  So-
• 1:08:23
  Mm-hmm
• 1:08:23
  ... male pattern balding loves to follow this lovely little guy.
• 1:08:28
  So-
• 1:08:29
  Mm.
• 1:08:29
  No, I'm fixing this immediately.
• 1:08:31
  I know that. Oh my God. At least you know.
• 1:08:33
  You're so informed on it, so you know exactly what you need to do.
• 1:08:36
  Yeah, your cocktails, mocktails.
• 1:08:37
  Yeah, you're like, "I need those."
• 1:08:39
  How do I get them?
• 1:08:40
  And then I just need you to chill. You know what I need you to do? To chill.
• 1:08:42
  I need the wellness retreats in Bali.
• 1:08:45
  Yeah.
• 1:08:45
  The silent retreats.
• 1:08:46
  You're like, "I need to get away." That's what happens.
• 1:08:49
  Where are we going?
• 1:08:50
  You're like, "Mom, I need some me time," and that's it.
• 1:08:53
  Yeah.
• 1:08:53
  No, yeah, 1,000%. I think the hibiscus one would be amazing for you because it'll
• 1:08:58
  calm your nervous system. And I love to pour that one up in the evening so it feels
• 1:09:03
  like I'm having a glass of wine.
• 1:09:05
  Oh, that's awesome. I love that. Yeah.
• 1:09:07
  That's also how I designed them that way, because I-
• 1:09:10
  Yes
• 1:09:10
  ... wanted people to feel like you're not taking this torturous shot in the morning
• 1:09:15
  that you just need to get away from-
• 1:09:17
  Get through
• 1:09:18
  ... and just get it over with.
• 1:09:19
  Yeah.
• 1:09:19
  I want you to really enjoy taking care of yourself and like-
• 1:09:23
  Who thinks of that? That's beautiful
• 1:09:25
  ... enjoy it. Yeah, I'm like, "Pour yourself a little glass of something in the
• 1:09:28
  morning while you're doing your makeup or while you're getting ready."
• 1:09:31
  Yeah.
• 1:09:31
  Kind of romanticize it.
• 1:09:33
  Yes.
• 1:09:33
  So-
• 1:09:34
  I want to look forward to it.
• 1:09:35
  Yeah. So the chlorophyll one, I love having that one in the morning, and I love to
• 1:09:41
  just have a little slice of lime in it, with a lot of ice so it just feels like I'm
• 1:09:47
  having almost a mojito-
• 1:09:48
  Right
• 1:09:48
  ... or something.
• 1:09:49
  Yeah.
• 1:09:49
  A lot of it is mindset, too.
• 1:09:50
  Yeah.
• 1:09:51
  So if you just prepare it a certain way-
• 1:09:53
  Yeah
• 1:09:54
  ... your body just thinks, like, "Ooh, I'm on vacation. I'm having...
• 1:09:57
  This is great." But you're consuming-
• 1:09:59
  Can we do these?
• 1:10:00
  ... all the good things.
• 1:10:00
  I want to try all of them.
• 1:10:02
  1,000%.
• 1:10:02
  I want to do a whole experience, and then-
• 1:10:04
  Yeah
• 1:10:05
  ... after that I can just follow the plan-
• 1:10:07
  Yeah
• 1:10:08
  ... and fix this guy.
• 1:10:09
  Yeah, 1,000%. So yeah, I sell my mocktails.
• 1:10:13
  You can order them through DM right now.
• 1:10:15
  My website-
• 1:10:16
  Okay
• 1:10:16
  ... is being renovated, but I ship locally, internationally, and then, I mean,
• 1:10:21
  nationally. And then you can also book my mocktail bar.
• 1:10:26
  I do mocktail bars at a lot of cute-
• 1:10:28
  Oh, I love this
• 1:10:29
  ... wellness events, so those are really cute. Yeah.
• 1:10:31
  I have an event. May I book you?
• 1:10:33
  Yeah, of course.
• 1:10:33
  It's coming up. I'll have to give you the dates.
• 1:10:36
  But that-
• 1:10:37
  Yeah
• 1:10:37
  ... oh, I'm so excited.
• 1:10:38
  Yeah, they pair really well if you're trying to do a wellness event.
• 1:10:42
  Yes.
• 1:10:42
  I do a lot of Pilates events, and just anything like that.
• 1:10:46
  Honestly, they're really nice and fun.
• 1:10:49
  Let's do it.
• 1:10:50
  Yeah.
• 1:10:50
  Okay, so if somebody wants to reach out to you-
• 1:10:52
  Mm-hmm
• 1:10:52
  ... what is your Instagram, or how would they reach you?
• 1:10:55
  Yeah. So The Nourishing Cocina on everything, TikTok, Instagram, and then
• 1:10:59
  thenourishingcocina@gmail if you ever want to reach out and book something through
• 1:11:04
  email as well.
• 1:11:05
  I do. I'm going to be booking.
• 1:11:07
  Yeah. Yeah, 1,000%. Let's do it.
• 1:11:10
  Thank you so much for stepping into the studio.
• 1:11:13
  I know it's late-
• 1:11:14
  Of course
• 1:11:15
  ... but this was so fun.
• 1:11:16
  It's nice.
• 1:11:16
  I learned a lot.
• 1:11:17
  Yeah, this was really fun. We have so much to talk about.
• 1:11:20
  I know.
• 1:11:20
  I feel like we can be in here yapping all day.
• 1:11:24
  Oh, all right. Thank you guys for listening. Until next time, Dr.
• 1:11:27
  Supeli, White Coat Luxury.