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Transcript

Episode 63 : Turn Your Burner Down · So THIS Happened...

• 0:07
  SPEAKER_00: All right, so here we are, episode 63 of So This Happened.
• 0:11
  SPEAKER_00: I am Jen.
• 0:12
  SPEAKER_00: I'm Rachel.
• 0:13
  SPEAKER_00: And we are so excited to welcome our special guest, Chef Audra.
• 0:18
  SPEAKER_01: Welcome to thank you for being here.
• 0:21
  SPEAKER_01: Yes, I'm so excited.
• 0:23
  SPEAKER_00: We're here in this beautiful shockstar studio that we'll be talking a lot more about.
• 0:27
  SPEAKER_00: Oh my gosh, I can't even.
• 0:29
  SPEAKER_00: This is so Paution amazing.
• 0:30
  SPEAKER_00: Yes, I love it.
• 0:31
  SPEAKER_00: I love this table.
• 0:33
  SPEAKER_01: That's perfect for our setup.
• 0:34
  SPEAKER_00: All right, so we can't do great things without amazing sponsors.
• 0:38
  SPEAKER_00: So our SIP, uh So This Happened is made possible by our SIP Squad sponsors, VU Events.
• 0:45
  SPEAKER_00: Woo, woo, it had to be VU.
• 0:47
  SPEAKER_00: Color Therapy and Backspace Media.
• 0:49
  SPEAKER_00: We love them and we love that they love the SIP squad.
• 0:52
  SPEAKER_00: Yes.
• 0:53
  SPEAKER_00: And quick thanks to this week's episode sponsor, Shock Starter, WSU Tech student-run creative agency, who also runs the new WSU Tech Multimedia Studio at WSU Tech South.
• 1:09
  SPEAKER_00: Broadcast grade mics, real lighting, full soundproofing, available to rent by the hour and run entirely by their student production team.
• 1:17
  SPEAKER_00: Find them at studentmarketing at WSU Tech.edu.
• 1:22
  SPEAKER_00: Yay! Isn't this posh?
• 1:23
  SPEAKER_00: Isn't this amazing?
• 1:24
  SPEAKER_00: Yes.
• 1:25
  SPEAKER_00: They even let us bring in some cutesy little decor pieces too for the shows.
• 1:28
  SPEAKER_00: It was so cool.
• 1:30
  SPEAKER_00: All right.
• 1:31
  SPEAKER_00: So tonight we're talking about a kitchen in downtown Wichita that had that a lot of you have probably walked by.
• 1:38
  SPEAKER_00: Chef Audre Bell teaches real hands-on evening cookie classes at Niche, the National Institute for Culinary and Hospitality Education, up in the historic Henry's building on Broadway.
• 1:51
  SPEAKER_00: We're talking mother sauces, knife skills, and walking out of class with something you'll actually cook that same week.
• 1:58
  SPEAKER_00: That's amazing.
• 1:58
  SPEAKER_00: Mother sauces.
• 1:59
  SPEAKER_00: I want to know more about that.
• 2:01
  SPEAKER_00: Oh, we're definitely going to be doing that.
• 2:03
  SPEAKER_00: So no application, no experience, nothing to prove.
• 2:06
  SPEAKER_00: But first we got to dive into a fun little game of this or that.
• 2:10
  SPEAKER_00: We have fresh blood.
• 2:12
  SPEAKER_00: This is exciting.
• 2:13
  SPEAKER_00: I'm so excited.
• 2:14
  SPEAKER_00: So this or that is a fun segment, though.
• 2:17
  SPEAKER_00: It's kind of like an icebreaker type of situation where I'll give off a couple of prompts of this thing or that thing.
• 2:24
  SPEAKER_00: And then you answer and kind of give a little explanation of your answer.
• 2:28
  SPEAKER_00: Okay.
• 2:28
  SPEAKER_00: And then I'll go next and then Rachel, and then I'll give another prompt and we'll go around three or four times.
• 2:34
  SPEAKER_00: Okay.
• 2:34
  SPEAKER_00: So we'll start off kind of.
• 2:37
  SPEAKER_00: I like this one.
• 2:40
  SPEAKER_00: Would you rather follow the recipe or wing it?
• 2:43
  SPEAKER_00: Wing it.
• 2:44
  SPEAKER_01: Ooh.
• 2:45
  SPEAKER_01: And that's from the chef.
• 2:46
  SPEAKER_01: All right.
• 2:48
  SPEAKER_01: Recipes are suggestions.
• 2:50
  SPEAKER_01: Yes.
• 2:50
  SPEAKER_01: Gotcha.
• 2:51
  SPEAKER_01: Yeah.
• 2:52
  SPEAKER_01: 90% of what's in a recipe, I'm probably going to follow, but I'm either not going to like something or I'm immediately going to see it and say, this would be better if it had this in it.
• 3:01
  SPEAKER_01: Yeah.
• 3:01
  SPEAKER_01: Once will end up veering off into left-filled, and before I know it, I'm making something completely different.
• 3:07
  SPEAKER_01: Yeah.
• 3:07
  SPEAKER_01: So just a suggestion.
• 3:09
  SPEAKER_00: Yeah.
• 3:09
  SPEAKER_00: That's cool.
• 3:10
  SPEAKER_00: I love that.
• 3:11
  SPEAKER_00: I aspire to that.
• 3:12
  SPEAKER_01: I'm not a rule follower either.
• 3:14
  SPEAKER_01: So recipes, you gotta follow the rules.
• 3:16
  SPEAKER_01: Yeah.
• 3:17
  SPEAKER_01: Yeah.
• 3:17
  SPEAKER_01: I feel like maybe baking is a different story.
• 3:20
  SPEAKER_01: Totally different.
• 3:20
  SPEAKER_00: Yeah.
• 3:21
  SPEAKER_00: Yeah.
• 3:21
  SPEAKER_01: I have a whole side thing on bakery.
• 3:23
  SPEAKER_00: Yeah.
• 3:24
  SPEAKER_00: Yeah, baking is a whole different animal I've learned for sure.
• 3:27
  SPEAKER_00: Yes.
• 3:28
  SPEAKER_00: For me, I don't know.
• 3:30
  SPEAKER_00: I feel like I have to kind of start with a recipe for sure.
• 3:33
  SPEAKER_00: I'm I'm not that skilled, but I also have the things that I know I want to make sure get added in.
• 3:40
  SPEAKER_00: Right.
• 3:41
  SPEAKER_00: For sure.
• 3:41
  SPEAKER_00: To make it better.
• 3:43
  SPEAKER_00: So I guess it's a mixture.
• 3:45
  SPEAKER_00: It's a little bit of a hybrid for me, but I definitely need the recipe for starting for like some of the basics, how long to cook this, how long to boil this, you know, so I don't ruin it forever.
• 3:55
  SPEAKER_00: Or, you know, undercook anything.
• 3:57
  SPEAKER_00: Definitely don't want to do that either.
• 3:59
  SPEAKER_01: Yeah, the amount of times I've looked up what temperature meat is supposed to be for certain, you know, I've done that a lot.
• 4:04
  SPEAKER_01: Or sometimes I just say, ah, screw it.
• 4:06
  SPEAKER_01: If I can't find the thermometer, I mean like I'll be fine.
• 4:12
  SPEAKER_01: Not survivors.
• 4:13
  SPEAKER_01: Not years.
• 4:14
  SPEAKER_01: I definitely am a wing it person because I mean, I don't normally follow, you know, recipes.
• 4:21
  SPEAKER_01: I will like look something up and be like, oh, that looks good, but yeah, I will add in whatever.
• 4:26
  SPEAKER_01: And I always do different amounts because I'm like, oh, I need to make more so I can meal prep for the week.
• 4:31
  SPEAKER_01: Yeah.
• 4:31
  SPEAKER_01: I'm usually always adding jalapenos or some sort of spice into my food.
• 4:35
  SPEAKER_01: Yeah.
• 4:35
  SPEAKER_01: I think the winging it comes from just, you know, whatever I have in my pantry.
• 4:41
  SPEAKER_01: You know, I can take leftovers and be like, hmm, how can I make this into one meal?
• 4:44
  SPEAKER_01: Or how can I turn this into more meals out of rice and some other sauces?
• 4:50
  SPEAKER_01: So definitely wing it for me.
• 4:53
  SPEAKER_01: I think it's more fun that way.
• 4:54
  SPEAKER_01: And you might come up with something a whole new dish.
• 4:56
  SPEAKER_01: Yeah.
• 4:56
  SPEAKER_01: A whole new dish.
• 4:57
  SPEAKER_01: Yeah.
• 4:58
  SPEAKER_01: I like doing that.
• 4:59
  SPEAKER_00: That's great.
• 4:59
  SPEAKER_01: Working with what I got.
• 5:01
  SPEAKER_00: Yeah, yeah.
• 5:01
  SPEAKER_00: Well, it makes things a little more economical sometimes too.
• 5:04
  SPEAKER_00: Yes.
• 5:05
  SPEAKER_00: Yeah.
• 5:05
  SPEAKER_00: Work with what you got.
• 5:07
  SPEAKER_00: Okay, so sweet or savory?
• 5:10
  SPEAKER_00: Savory.
• 5:11
  SPEAKER_00: Yeah.
• 5:11
  SPEAKER_01: Yeah.
• 5:12
  SPEAKER_01: Yeah.
• 5:13
  SPEAKER_00: Yeah.
• 5:13
  SPEAKER_00: And do you have a favorite savory dish or snack?
• 5:16
  SPEAKER_01: I mean, if there's cheese involved, I'm usually in.
• 5:20
  SPEAKER_01: Yeah.
• 5:21
  SPEAKER_01: I pre I I prefer savory because I cook savory.
• 5:23
  SPEAKER_01: I don't I don't like to weigh and measure and scale.
• 5:27
  SPEAKER_01: So I throw it in and I measure with my heart and you know, whatever feels good.
• 5:32
  SPEAKER_01: I like that.
• 5:32
  SPEAKER_01: Yeah.
• 5:33
  SPEAKER_01: Give me a savory dish all day long.
• 5:35
  SPEAKER_00: Yeah.
• 5:35
  SPEAKER_00: Yeah, I'm definitely the same.
• 5:37
  SPEAKER_00: I I lean a lot towards savory.
• 5:39
  SPEAKER_00: I love I love buffalo.
• 5:42
  SPEAKER_00: Um I mean so random.
• 5:45
  SPEAKER_00: I love buffalo.
• 5:46
  SPEAKER_00: I love hummus.
• 5:47
  SPEAKER_00: I love cheese.
• 5:48
  SPEAKER_00: Like a little bit of an added.
• 5:50
  SPEAKER_02: Or a buffalo meat.
• 5:51
  SPEAKER_00: Buffalo, buffalo sauce, but I do love bison and my chili too.
• 5:54
  SPEAKER_00: So that's a great idea.
• 5:56
  SPEAKER_00: Yeah.
• 5:57
  SPEAKER_00: Yes.
• 5:57
  SPEAKER_00: Oh, yeah.
• 5:58
  SPEAKER_00: Either.
• 5:59
  SPEAKER_00: No, I was talking about buffalo sauce.
• 6:01
  SPEAKER_00: Okay.
• 6:02
  SPEAKER_00: Just thinking about it makes my mouth water.
• 6:04
  SPEAKER_00: I love it that much.
• 6:05
  SPEAKER_00: So I'm I'm absolutely a savory person.
• 6:08
  SPEAKER_00: I also love to make chili on Chiefs Games days.
• 6:11
  SPEAKER_00: So chili is so good.
• 6:13
  SPEAKER_00: Thank you.
• 6:14
  SPEAKER_01: I always I usually get a little leftovers too.
• 6:17
  SPEAKER_01: That's right.
• 6:18
  SPEAKER_01: But it's better the second day.
• 6:19
  SPEAKER_01: Yes.
• 6:20
  SPEAKER_01: Like any most red sauces, I'd say.
• 6:23
  SPEAKER_01: Yeah, for sure.
• 6:24
  SPEAKER_01: I prefer savory food.
• 6:25
  SPEAKER_01: I don't have much of a sweet tooth, really.
• 6:27
  SPEAKER_01: When I do get it, it's rare.
• 6:29
  SPEAKER_01: Like I'll take a couple bites of something sweet, and then I'm like, okay, that's a nap.
• 6:32
  SPEAKER_01: Yeah.
• 6:33
  SPEAKER_01: I'd rather have, you know, a glass of wine or something as my dessert.
• 6:37
  SPEAKER_01: But yeah, definitely savory.
• 6:39
  SPEAKER_01: I do like to bake, but I don't think I'm a sociopath.
• 6:44
  SPEAKER_02: I'm scared of me.
• 6:53
  SPEAKER_01: Oh, thank you.
• 6:54
  SPEAKER_01: Yes, you are.
• 6:55
  SPEAKER_01: I know how to work with a variety of ingredients.
• 6:57
  SPEAKER_01: So I do what I can in a half-working oven.
• 7:00
  SPEAKER_01: So yeah.
• 7:03
  SPEAKER_01: That's a master skill right there.
• 7:04
  SPEAKER_01: And I usually make like so like Christmas cookies.
• 7:07
  SPEAKER_01: I like doing festive stuff that's like a must for me.
• 7:09
  SPEAKER_01: Yeah.
• 7:10
  SPEAKER_01: Definitely.
• 7:10
  SPEAKER_01: Like have to decorate a cookie around Christmas time.
• 7:12
  SPEAKER_01: Yeah.
• 7:13
  SPEAKER_01: Yeah.
• 7:13
  SPEAKER_01: It's just like you have to kind of pumpkin round.
• 7:15
  SPEAKER_01: Yeah.
• 7:16
  SPEAKER_01: And then I like to bake with the pumpkin stuff.
• 7:18
  SPEAKER_01: Or the pumpkin seeds at least.
• 7:19
  SPEAKER_01: Mm-hmm.
• 7:20
  SPEAKER_01: Yeah.
• 7:21
  SPEAKER_01: Always a fun little snacky.
• 7:23
  SPEAKER_01: Yeah, I'm excited to do that this fall.
• 7:24
  unknown: Oh my gosh.
• 7:27
  SPEAKER_00: Okay.
• 7:28
  SPEAKER_00: Cooking for a crowd or cooking for one or two?
• 7:33
  SPEAKER_01: Cooking for a crowd.
• 7:34
  SPEAKER_01: Yeah.
• 7:34
  SPEAKER_01: Yeah.
• 7:35
  SPEAKER_01: Yeah.
• 7:36
  SPEAKER_01: Yeah.
• 7:37
  SPEAKER_01: I I can't remember the last time I cooked for just one or two.
• 7:40
  SPEAKER_01: So maybe I've just forgotten how.
• 7:42
  SPEAKER_01: But but cooking for a crowd.
• 7:44
  SPEAKER_01: I mean, I love to feed people.
• 7:45
  SPEAKER_01: I think most chefs do.
• 7:46
  SPEAKER_01: Most people in culinary and hospitality.
• 7:49
  SPEAKER_01: That's you know, you're cooking for your family, your neighbors.
• 7:51
  SPEAKER_02: Yeah.
• 7:52
  SPEAKER_01: The random teenagers that show up at your door that feed me.
• 7:55
  SPEAKER_00: Yeah.
• 7:55
  SPEAKER_00: Yeah.
• 7:56
  SPEAKER_00: Yeah.
• 7:56
  SPEAKER_01: Totally cooking for a crowd.
• 7:58
  SPEAKER_01: Yeah.
• 7:58
  SPEAKER_00: Yeah.
• 7:59
  SPEAKER_00: I I feel like I tend to go that way too.
• 8:02
  SPEAKER_00: If I if it's just gonna be me, what me and my husband, it's I I have girl dinner tendencies.
• 8:09
  SPEAKER_00: You know, whatever I get.
• 8:11
  SPEAKER_00: Wine cheese, peanut butter crackers, yeah.
• 8:14
  SPEAKER_00: Whatever's grapes, you know.
• 8:16
  SPEAKER_00: I love cooking for a crowd.
• 8:17
  SPEAKER_00: I we're the house that like we host this thing called Hamel Brunch, where we'll make brunch, and we'll make a mimosa bar, bloody marry bar, and have people over.
• 8:26
  SPEAKER_00: We have people over for the cheese games, and I get chili, and my husband makes ribs.
• 8:30
  SPEAKER_00: And like we just we love cooking for for a crowd.
• 8:34
  SPEAKER_00: It's fun, it's so much fun.
• 8:35
  SPEAKER_00: I love hosting holidays too.
• 8:37
  SPEAKER_00: It's a blast.
• 8:38
  SPEAKER_00: I love being invited to those holidays.
• 8:39
  SPEAKER_01: Yes, you do.
• 8:41
  SPEAKER_01: We love having you.
• 8:43
  SPEAKER_01: Yeah, I definitely do.
• 8:45
  SPEAKER_01: I definitely more of a girl dinner kind of gal.
• 8:48
  SPEAKER_01: Last night my girl dinner was pickled okra and goat cheese.
• 8:54
  SPEAKER_00: Yes.
• 8:55
  SPEAKER_00: Honestly, that sounds like it does sound really good.
• 8:57
  SPEAKER_00: It was really good.
• 8:58
  SPEAKER_00: And goat cheese.
• 8:59
  SPEAKER_00: And I watched Project.
• 9:01
  SPEAKER_01: So it was a perfect girl dinner.
• 9:02
  SPEAKER_00: That sounds so cozy and girly.
• 9:04
  SPEAKER_01: I do like cooking and feeding people, but usually it's just for me and like one other person, or putting together a charcuterie board or something for like, you know, little girls eye for myself and not just okra and cheese.
• 9:17
  SPEAKER_01: And then I feel like when I cook in large amounts, I'm usually just meal prepping it for myself.
• 9:22
  SPEAKER_01: So I'd probably say just for one or two, because I've never really cooked for a lot of people, unless it was like sharing my cookies or something like that.
• 9:30
  SPEAKER_01: Yeah.
• 9:31
  SPEAKER_01: Or bringing a dish to a party.
• 9:32
  SPEAKER_01: Yeah.
• 9:32
  SPEAKER_01: So I like doing that.
• 9:33
  SPEAKER_01: Love a good pot look.
• 9:34
  SPEAKER_01: Yeah.
• 9:38
  SPEAKER_00: Yes.
• 9:39
  SPEAKER_00: Oh, Kidoki.
• 9:40
  SPEAKER_00: This last one cooking show binge or an in-person cooking class.
• 9:47
  SPEAKER_01: I'd probably say an in-person cooking class.
• 9:49
  SPEAKER_01: That's kind of what I do.
• 9:51
  SPEAKER_02: Well, no question.
• 9:53
  SPEAKER_01: Kind of a thing.
• 9:55
  SPEAKER_01: Binge watching cooking shows just makes me hungry.
• 9:58
  SPEAKER_01: But then I also am watching it and I'm critiquing it and maybe kind of picking it apart sometimes.
• 10:02
  SPEAKER_01: I'm like, there's no way that but like that that cooked in 45 minutes.
• 10:05
  SPEAKER_01: Right.
• 10:05
  SPEAKER_01: Like, no, you're setting someone up for total failure.
• 10:08
  SPEAKER_01: And I usually end up annoyed, I guess, at what I'm watching.
• 10:12
  SPEAKER_01: I'm like, that would never work.
• 10:13
  SPEAKER_01: Or like, what am I doing that it doesn't work that way?
• 10:15
  SPEAKER_01: So I'm, yeah, give me a cooking class all day long.
• 10:17
  SPEAKER_01: Because then I can eat something at the end.
• 10:19
  SPEAKER_01: That's true.
• 10:20
  SPEAKER_01: That's true.
• 10:20
  SPEAKER_01: I mean, you can watch something and eat at the same time.
• 10:23
  SPEAKER_01: It just doesn't have to be a cooking show.
• 10:24
  SPEAKER_01: Yes.
• 10:25
  SPEAKER_01: Yeah.
• 10:25
  SPEAKER_01: Right, you're right.
• 10:26
  SPEAKER_01: Yeah.
• 10:27
  SPEAKER_00: For me, I so I've done a couple of cooking classes.
• 10:30
  SPEAKER_00: The last one that I did was at Mark Arts, and I had so much fun.
• 10:36
  SPEAKER_00: We went, it was back when I worked for Gretiman Group.
• 10:40
  SPEAKER_00: It's now called Alpha Charlie.
• 10:41
  SPEAKER_00: And we went, it was our it was our holiday party that year.
• 10:44
  SPEAKER_00: And we all, the whole staff and our spouses all went to Mark Arts and had so much fun.
• 10:50
  SPEAKER_00: Do you remember what you cooked?
• 10:52
  SPEAKER_00: No.
• 10:55
  SPEAKER_00: That was like it was like 2021 or two, something like that.
• 11:01
  SPEAKER_00: Yeah, it was a while ago.
• 11:02
  SPEAKER_00: But it was so much fun.
• 11:04
  SPEAKER_00: Yeah.
• 11:04
  SPEAKER_01: What are those cooking classes like for you?
• 11:06
  SPEAKER_01: Like, I mean, it's just such a different parallel.
• 11:09
  SPEAKER_01: We're on one side of the kitchen.
• 11:11
  SPEAKER_01: You're on the other side of the kitchen.
• 11:14
  SPEAKER_01: It's kind of it's a little terrifying, but also really exciting.
• 11:18
  SPEAKER_01: Okay.
• 11:18
  SPEAKER_01: Because you're like, don't hold your knife like that.
• 11:21
  SPEAKER_01: You wanna like you're you know someone's about to cut their finger off, but it's also like when someone, when something clicks, yeah, like it's so exciting because you just see this like light bulb moment and they they finally just figured out like I've been doing this wrong my whole life, and I just figured out why.
• 11:36
  SPEAKER_01: And then they get really excited.
• 11:38
  SPEAKER_01: So that's really fun to see all of that come together on the other side.
• 11:43
  SPEAKER_01: And so you are running classes for just anyone that wants to make an appointment or that.
• 11:49
  SPEAKER_01: So it's not like students, students.
• 11:51
  SPEAKER_01: It is open to the public, it is open.
• 11:53
  SPEAKER_01: I mean, it's general public.
• 11:54
  SPEAKER_01: I mean, students have brought parents in and done things like that.
• 11:57
  SPEAKER_01: So it's it's open to everybody.
• 11:59
  SPEAKER_01: Okay, love that.
• 12:00
  SPEAKER_01: That's awesome.
• 12:01
  SPEAKER_01: Because yeah, I feel like I would want to do it.
• 12:04
  SPEAKER_01: I've got to watch the cooking show, honestly.
• 12:06
  SPEAKER_01: Yeah, yeah.
• 12:07
  SPEAKER_01: There's at least as far as running a cooking class, no, thank you.
• 12:11
  SPEAKER_01: Like I would be so frustrated if I saw somebody holding a knife rock or you know, just like leaving something on the edge of the table and I would just be so like frustrated.
• 12:20
  SPEAKER_01: Yeah.
• 12:21
  SPEAKER_01: Like how you're watching the cooking show.
• 12:23
  SPEAKER_01: But I do like attending cooking shows or cooking classes.
• 12:27
  SPEAKER_02: Yeah.
• 12:27
  SPEAKER_01: But especially if it's something I haven't made before.
• 12:30
  SPEAKER_01: Yeah.
• 12:30
  SPEAKER_01: But even then, there are the one time I did go, everyone kind of goes at a different pace.
• 12:35
  SPEAKER_01: Uh-huh.
• 12:36
  SPEAKER_01: And it's kind of like I have also have control issues sometimes.
• 12:39
  SPEAKER_01: So I'm like, give me a lot of things.
• 12:41
  SPEAKER_01: You would be good on the other side then, because it's all like control that maybe I will control freak management on the other side.
• 12:47
  SPEAKER_01: I don't really have the credentials to do that.
• 12:49
  SPEAKER_01: But yeah, that would be my ideal side if I were to run the night.
• 12:52
  SPEAKER_01: If I were running it, I think I'd do that.
• 12:54
  SPEAKER_01: Yeah.
• 12:55
  SPEAKER_01: As me on the daily, I'll probably just stay home and watch a cooking show.
• 12:58
  unknown: Yeah.
• 12:59
  SPEAKER_00: That's fine.
• 12:59
  SPEAKER_00: Well, it is cheese.
• 13:01
  SPEAKER_00: I do, I do like I've watched uh a holiday one with my mother-in-law before, and that was really fun.
• 13:06
  SPEAKER_00: We binged the whole season in one night.
• 13:08
  SPEAKER_00: It was around the holidays.
• 13:10
  SPEAKER_00: I think the family was in for Christmas or something.
• 13:13
  SPEAKER_00: Nice.
• 13:13
  SPEAKER_00: She cooked like a big meal for us, and then we just binge watched sick fists holiday.
• 13:18
  SPEAKER_00: Whatever.
• 13:19
  SPEAKER_00: It was fun.
• 13:19
  SPEAKER_00: I like those series ones, but nailed it.
• 13:21
  SPEAKER_01: You know, that one.
• 13:22
  SPEAKER_01: I love that.
• 13:23
  SPEAKER_01: It was so funny.
• 13:24
  SPEAKER_01: We say that in the kitchen a lot.
• 13:25
  SPEAKER_01: Yeah.
• 13:26
  SPEAKER_01: Especially when a dish fails.
• 13:27
  SPEAKER_01: Oh, funny.
• 13:29
  SPEAKER_01: I love that.
• 13:30
  SPEAKER_01: Yes.
• 13:30
  SPEAKER_01: Keeping it positive.
• 13:32
  SPEAKER_01: Right.
• 13:32
  SPEAKER_00: Yeah, for sure.
• 13:33
  SPEAKER_00: Always look for the optimism in this situation.
• 13:36
  SPEAKER_00: Okay, so let's dive into the whole entire thing.
• 13:40
  SPEAKER_00: I'm so excited to learn more about this.
• 13:41
  SPEAKER_00: Yeah, yes.
• 13:42
  SPEAKER_00: All right.
• 13:43
  SPEAKER_00: So for anyone who's never been, kind of just walk us in.
• 13:47
  SPEAKER_00: The henry the Henry Space building, the elevator right up.
• 13:50
  SPEAKER_00: What hits you first when those doors open?
• 13:54
  SPEAKER_00: It's a classroom setting.
• 13:56
  SPEAKER_01: I mean, the first thing you see is classrooms.
• 13:59
  SPEAKER_01: There's windows, so you can kind of see everything.
• 14:01
  SPEAKER_01: There's, you know, the hallway walks around all of the rooms.
• 14:04
  SPEAKER_01: So you kind of get a feel for what the students see every day, like in the kitchen space.
• 14:08
  SPEAKER_01: Okay.
• 14:08
  SPEAKER_01: And we take our guests into one of the classrooms, classroom kitchens.
• 14:13
  SPEAKER_01: So it's kind of like a culinary school boot camp, like boot camp 101 kind of class.
• 14:19
  SPEAKER_01: I mean, we're giving you an apron, we're suiting you up, so to speak, walking you through basic kitchen, you know, sanitation.
• 14:27
  SPEAKER_01: We're gonna pull your hair back, we're gonna wash your hands, we're gonna set your station up, we're gonna teach you all the basics, just like we would our students when they come into the classroom.
• 14:37
  SPEAKER_01: So the difference between what we offer down there versus like a mark arts or a solo top or other like community-style classes is this is much more culinary school in style, which kind of seems to be a little bit of a different appeal for the general public when they come in because you can go take those classes anywhere.
• 14:57
  SPEAKER_01: But some people really want that little extra, you know, education or background or the how and the why and the science behind it.
• 15:05
  SPEAKER_01: That's something that we offer that's not gonna be in just a a fun night out kind of thing.
• 15:10
  SPEAKER_01: We can definitely create classes that are like that, but the actual classes that we're trying to build for like training and workforce is to kind of elevate people's skills at home and encourage them more to cook by showing them, you know, yeah, I more.
• 15:25
  SPEAKER_01: I think that's I think that would make me enjoy a cooking class even more because I that is my thing I like is the science behind it.
• 15:32
  SPEAKER_01: Yeah, the little facts, the why, right, where it came from, especially if it's a new meal or working with like, I don't know, like for example, I've never cooked lamb.
• 15:39
  SPEAKER_01: So maybe I'd need to know, you know, a certain thing about how to do that.
• 15:43
  SPEAKER_01: Yeah.
• 15:43
  SPEAKER_01: We're gonna introduce you to like a variety of ingredients, things that aren't, you know, you think like I'm gonna go to the store and I can buy this in a box and make it.
• 15:50
  SPEAKER_01: We're gonna show you how to make it completely from scratch with four ingredients and in 10 minutes.
• 15:54
  SPEAKER_01: So it's just it's a completely different kind of vibe.
• 15:57
  SPEAKER_01: Yeah.
• 15:58
  SPEAKER_01: I feel like I'd like that more because then you actually get more knowledge behind it too.
• 16:02
  SPEAKER_01: Right.
• 16:02
  SPEAKER_01: You know, so you're not just paying for eating the experience you get.
• 16:06
  SPEAKER_01: Yeah, you're getting your experience and you're gonna get knowledge that you keep forever.
• 16:10
  SPEAKER_01: Right?
• 16:10
  SPEAKER_01: So show off to your friends when they come over.
• 16:12
  SPEAKER_01: Like, oh, I'm we're gonna make a roux.
• 16:14
  SPEAKER_01: We're gonna, you know, throw off the fancy French words.
• 16:16
  SPEAKER_00: Yes.
• 16:17
  SPEAKER_00: Yep.
• 16:18
  SPEAKER_00: So niche isn't just a classroom.
• 16:20
  SPEAKER_00: There's a student-run restaurant, a food hall, a coffee spot.
• 16:23
  SPEAKER_00: So what's it like teaching inside a working kitchen instead of a lecture room?
• 16:29
  SPEAKER_01: It's kind of being in a kitchen in the sense of it of it being like like a classroom is your head is constantly on a swivel.
• 16:37
  SPEAKER_01: You usually have, you know, 14 to 16 students with sharp things, hot things, big things, loud things.
• 16:45
  SPEAKER_01: Oh my gosh.
• 16:46
  SPEAKER_01: You know, and it's it's kitchens are crazy, they're chaotic.
• 16:49
  SPEAKER_01: There's things on fire, there's things being chopped over here, and there's blunders going, and there's someone shouting in the back, and there's someone crying in the walk-in, and then there's you know what I mean?
• 16:58
  SPEAKER_01: Like there's all these things that are going.
• 17:00
  SPEAKER_01: So it's literally your head is on a on a swivel and you're pivoting, and so it's a lot of of chaos management.
• 17:08
  SPEAKER_01: Yeah.
• 17:08
  SPEAKER_01: So if you are a control freak, it's either gonna spin you out, or you're or you're just like you are right at home.
• 17:15
  SPEAKER_01: But it's kind of one of the things I think that I love about you know, people coming in and taking these classes.
• 17:21
  SPEAKER_01: It's not just learning like I can teach, I can teach you how to cook lamb.
• 17:25
  SPEAKER_01: I can show you how to follow a recipe and I can teach you all the the technical things and the terms and whatever.
• 17:30
  SPEAKER_01: But it's learning the chaos management, how to like be calm in a stressful environment, or how to work with someone next to you and not stab them or cut their finger off, you know, or whatever it is, or when dishes start to fail, how to correct it.
• 17:44
  SPEAKER_01: Yeah.
• 17:44
  SPEAKER_01: So it's like there's so many skills in a kitchen that you can take out into your everyday life.
• 17:50
  SPEAKER_01: It's like if you can stay calm while you're standing there and your skillet is completely on fire, yeah, you know, and you kept your kitchen from burning down, it's like those are just all things to make it.
• 17:58
  SPEAKER_01: Nailed it, right?
• 18:00
  SPEAKER_01: To take out so I I just think there's a lot of other elements to your life that like if you can master some things in the kitchen that just kind of will help you in other areas.
• 18:09
  SPEAKER_01: Yeah.
• 18:10
  SPEAKER_01: That's what we try to teach our students.
• 18:11
  SPEAKER_01: I feel like that also works a different part of the brain for students too because you're multitasking.
• 18:16
  SPEAKER_01: So much multitasking.
• 18:17
  SPEAKER_01: All of the moving parts, then that's good to stress that muscle.
• 18:20
  SPEAKER_01: Yeah, where it is.
• 18:21
  SPEAKER_00: Yeah, yeah.
• 18:22
  SPEAKER_00: I think that works out for you better in all kinds of other situations instead of just the kitchen.
• 18:28
  SPEAKER_00: Yeah.
• 18:28
  SPEAKER_00: Multitasking like that definitely translates to other things.
• 18:31
  SPEAKER_01: And with all the other people, with you have to know what they're doing or what they're working on so that you don't like go grab a hot pan or like sharp things, hot things and drop a rag on a stove that's on.
• 18:43
  SPEAKER_01: Or Suki and Yomer Girls.
• 18:46
  SPEAKER_01: Have you ever seen two or more people that just like work naturally and kind of flow with each other in the kitchen so well?
• 18:52
  SPEAKER_01: We we try to like take students and work with different partners every day.
• 18:57
  SPEAKER_01: We're learn different dynamics, different personalities, things like that.
• 19:00
  SPEAKER_01: But yeah, every once in a while you'll just get this group.
• 19:02
  SPEAKER_01: And man, they it they they don't even have to talk to each other.
• 19:05
  SPEAKER_01: Yeah, they just see and they flow.
• 19:07
  SPEAKER_01: And then there's always the opposite of that.
• 19:09
  SPEAKER_01: Yeah.
• 19:10
  SPEAKER_01: Where someone's about literally to stab the person next to them, and you're like, okay, like let's let's take a break.
• 19:16
  SPEAKER_01: Yeah.
• 19:17
  SPEAKER_01: Yeah.
• 19:18
  SPEAKER_01: We had we actually did a public class last fall, and there was a husband-wife that came in, and you could tell she's like, I don't let him in the kitchen.
• 19:26
  SPEAKER_01: Oh.
• 19:27
  SPEAKER_01: And he wanted to be in the class because he's like, we need to learn because he wanted to be in the kitchen, and she hated him in the kitchen.
• 19:33
  SPEAKER_01: So that I was like, Oh boy.
• 19:35
  SPEAKER_01: So here we're here for some marriage counseling.
• 19:37
  SPEAKER_01: Yeah.
• 19:39
  SPEAKER_01: I can see that.
• 19:40
  SPEAKER_01: My I know somebody that I wasn't a couple like that, where there were like walls to the kitchen while they were cooking.
• 19:46
  SPEAKER_01: And it was difficult because he loved to cook too.
• 19:49
  SPEAKER_01: But it was like she would get frustrated.
• 19:51
  SPEAKER_01: Yeah.
• 19:52
  SPEAKER_02: Like, you're in my way, you're in my flow.
• 19:53
  SPEAKER_02: Yeah, you're not doing it right.
• 19:55
  SPEAKER_01: So he they were working together and he was chopping something, and I think I don't even remember.
• 19:59
  SPEAKER_01: I was like, oh, that looks really nice.
• 20:00
  SPEAKER_01: And he goes, see.
• 20:05
  SPEAKER_01: And I'm like, oh man, they're gonna hate me.
• 20:07
  SPEAKER_01: This is not like and she's looking at me like, don't encourage him.
• 20:10
  SPEAKER_01: I'm like, but he's doing a good job.
• 20:12
  SPEAKER_01: Like, you don't want your hand to cook for you?
• 20:14
  SPEAKER_01: Why?
• 20:14
  SPEAKER_01: Right?
• 20:14
  SPEAKER_01: Yeah, that's pretty good.
• 20:15
  SPEAKER_01: And they ended up like learning so much about each other because I think it was just that's good.
• 20:19
  SPEAKER_01: Other people in the room forced them to not scream at each other, and they they're just turned out beautiful.
• 20:25
  SPEAKER_01: And he's like, see, I can't do it.
• 20:27
  SPEAKER_00: That's good.
• 20:27
  SPEAKER_00: Team building in a marriage for sure.
• 20:29
  SPEAKER_00: I'd like a follow-up from that couple.
• 20:31
  SPEAKER_00: I'm really curious.
• 20:32
  SPEAKER_01: I wanted to know like, did they get in the car and just straight up like start fighting?
• 20:36
  SPEAKER_01: Yeah, or was it all good?
• 20:37
  SPEAKER_01: I like to picture now she's on the couch with her feet up and he's in the kitchen just having a ball.
• 20:41
  SPEAKER_01: Yeah, because now she knows she can do it.
• 20:43
  SPEAKER_01: Yeah, yeah.
• 20:44
  SPEAKER_00: Yes.
• 20:45
  SPEAKER_00: Yeah.
• 20:45
  SPEAKER_00: So what made you want to teach instead of only cook?
• 20:48
  SPEAKER_00: Was there a moment that kind of tipped that?
• 20:52
  SPEAKER_01: When I when I became a chef, I mean, I did the restaurant scene.
• 20:55
  SPEAKER_01: I did, I did all of that.
• 20:57
  SPEAKER_01: Um, I still do you know private chefy in-home kinds of things.
• 21:01
  SPEAKER_01: But like I'm too old for the restaurant scene now.
• 21:05
  SPEAKER_01: I very much like to be in bed by nine o'clock and like you know what I mean?
• 21:09
  SPEAKER_01: And like that's when it like really gets going.
• 21:11
  SPEAKER_01: But when I was in the kitchen, I always just kind of found myself gravitating towards like teaching my coworkers, or like I would end up being a trainer in some capacity.
• 21:19
  SPEAKER_01: So it just naturally lended itself to me, yeah.
• 21:22
  SPEAKER_01: Kind of just stepping in that direction.
• 21:24
  SPEAKER_01: So when the opportunity presented itself to teach my first class, I'm like, yeah, why not do it?
• 21:30
  SPEAKER_01: Perfect.
• 21:30
  SPEAKER_01: I mean, why not?
• 21:31
  SPEAKER_01: Like I only need to know, you know, just as much more than they do, and and we'll wing it and epically fill together, or you know, it'll be great.
• 21:41
  SPEAKER_01: You learn from your failures.
• 21:42
  SPEAKER_01: I was about to say epic.
• 21:45
  SPEAKER_01: Yeah, yeah, yeah.
• 21:46
  SPEAKER_01: Is there something that while teaching that you notice that maybe is your shock that like not that many people know in the kitchen?
• 21:54
  SPEAKER_01: Like the basic or your favorite fact maybe that you teach people.
• 22:00
  SPEAKER_02: Like against me.
• 22:02
  SPEAKER_01: I think the biggest thing I see that is still I every time I'm just like It's such like a I don't want to say a common sense thing, but like an overlook thing is just turn your burner down.
• 22:13
  SPEAKER_01: Yeah.
• 22:14
  SPEAKER_01: Okay.
• 22:15
  SPEAKER_01: All the time.
• 22:16
  SPEAKER_01: It's burning.
• 22:17
  SPEAKER_01: It's burning.
• 22:18
  SPEAKER_01: It's this.
• 22:18
  SPEAKER_01: It's that.
• 22:18
  SPEAKER_01: And I'm like, turn your burner down.
• 22:20
  SPEAKER_01: Yeah.
• 22:20
  SPEAKER_01: Like you have a knob, it has 10 settings.
• 22:23
  SPEAKER_01: Like let's just bump it down a few and see what happens.
• 22:25
  SPEAKER_01: Like, oh, you're not ready and your pan's too hot.
• 22:29
  SPEAKER_01: Just go turn it down.
• 22:30
  SPEAKER_01: Like, I mean, just very simple.
• 22:33
  SPEAKER_01: Eight times out of ten on the stovetop, like a dish fails because their burner's too hot.
• 22:38
  SPEAKER_01: Yeah.
• 22:39
  SPEAKER_02: Just turn it down.
• 22:41
  SPEAKER_01: Yeah, maintain your tools too.
• 22:43
  SPEAKER_01: Yeah.
• 22:43
  SPEAKER_01: Yeah.
• 22:43
  SPEAKER_01: Yes.
• 22:44
  SPEAKER_01: Makes sense.
• 22:45
  SPEAKER_01: Yeah.
• 22:45
  SPEAKER_01: Yeah, it really does.
• 22:46
  SPEAKER_01: Yeah.
• 22:46
  SPEAKER_01: Turn your temperature down.
• 22:47
  SPEAKER_01: And I guarantee you it will just it just slows everything down.
• 22:50
  SPEAKER_01: Yeah.
• 22:51
  SPEAKER_01: Yeah.
• 22:51
  SPEAKER_01: It's science, guys, right?
• 22:53
  SPEAKER_01: Lower temperature, lower kosh shot.
• 22:55
  SPEAKER_01: Lower kids.
• 22:56
  SPEAKER_01: Just cool it down a little bit.
• 22:57
  SPEAKER_00: Yeah.
• 22:58
  SPEAKER_01: I like that.
• 22:59
  SPEAKER_00: So is there something that you notice about someone in the in the first 10 minutes of a class?
• 23:04
  SPEAKER_00: Is there something that is is strikingly obvious that starts to appear?
• 23:10
  SPEAKER_01: Knife skills always just the way someone holds a knife.
• 23:13
  SPEAKER_01: The way they hold it where their other hand is.
• 23:17
  SPEAKER_01: Oh no.
• 23:18
  SPEAKER_01: It's always a big one.
• 23:19
  SPEAKER_01: Watch your phalangies.
• 23:21
  SPEAKER_01: Right?
• 23:22
  SPEAKER_01: Or someone will go to they'll start chopping and there's all this stuff on their board.
• 23:27
  SPEAKER_01: And they're chopping something, but the tip of their knife is like chopping whatever's hanging out over here.
• 23:31
  SPEAKER_01: And I'm just gonna be like, let's just move that.
• 23:33
  SPEAKER_01: No, yeah, that would make my ego a little crazy.
• 23:37
  SPEAKER_01: I I watched um Britney Spears did this little Instagram video thing.
• 23:43
  SPEAKER_01: With the knife?
• 23:44
  SPEAKER_01: Yes.
• 23:44
  SPEAKER_01: Okay, well, the dancing one, yes.
• 23:46
  SPEAKER_01: But she was like making a smoothie and she's just like like nodding.
• 23:50
  SPEAKER_01: And I'm like, oh, but I see people do that all the time, and I'm like, they're not even looking.
• 23:55
  SPEAKER_01: I'm like, it's because you don't want to see your finger come off when you chop it.
• 23:58
  SPEAKER_01: Because that's what's about to happen.
• 23:59
  SPEAKER_01: It's totally the confidence people have with a knife blows me away.
• 24:03
  SPEAKER_01: And like, do you not realize that's sharp?
• 24:05
  SPEAKER_01: Right?
• 24:05
  SPEAKER_01: But they still have all their fingers, so far.
• 24:08
  SPEAKER_01: So far.
• 24:10
  SPEAKER_01: The confidence is like, just give me a little bit of that.
• 24:13
  SPEAKER_01: I just want a little bit of that.
• 24:16
  SPEAKER_01: Wow.
• 24:17
  SPEAKER_01: I don't think I want that kind of confidence.
• 24:19
  SPEAKER_01: No, I'm I'm happy.
• 24:21
  SPEAKER_01: It is just a bold blind, like okay.
• 24:24
  SPEAKER_01: Oh my goodness.
• 24:26
  SPEAKER_01: No, oh my goodness.
• 24:27
  SPEAKER_01: Yeah, that that drives me crazy barp when people even just spend a eight.
• 24:30
  SPEAKER_01: If you hold your spoon like this, the shovel method.
• 24:33
  SPEAKER_01: The shovel method.
• 24:34
  SPEAKER_01: Have you seen that?
• 24:35
  SPEAKER_01: Yeah, I'm like, my two-year-old ate like that.
• 24:37
  SPEAKER_01: Yeah, yeah.
• 24:38
  SPEAKER_01: Yeah.
• 24:38
  SPEAKER_01: I'm sorry, but it's just not acceptable.
• 24:40
  SPEAKER_01: It is.
• 24:41
  SPEAKER_01: It is.
• 24:41
  SPEAKER_01: It's not acceptable.
• 24:43
  SPEAKER_01: It's not.
• 24:44
  SPEAKER_01: It's like manner.
• 24:46
  SPEAKER_01: Right?
• 24:47
  SPEAKER_01: How?
• 24:47
  SPEAKER_01: I don't know.
• 24:48
  SPEAKER_01: Yeah.
• 24:49
  SPEAKER_01: Usually when I see people do it, they're like hovering over the plate.
• 24:52
  SPEAKER_01: Yeah.
• 24:53
  SPEAKER_01: So it's like full on shovel and scoop.
• 24:55
  SPEAKER_00: Like, yeah.
• 24:56
  SPEAKER_00: Yeah.
• 24:57
  SPEAKER_00: Is that even efficient, or is it like, how does that end mess-wise?
• 25:01
  SPEAKER_00: I don't know.
• 25:03
  SPEAKER_00: I don't know.
• 25:04
  SPEAKER_01: It's effective for other mouth types and shapes, I guess.
• 25:07
  SPEAKER_00: Maybe so.
• 25:08
  SPEAKER_00: All right.
• 25:09
  SPEAKER_00: Let's so we want to hear about mother sauces.
• 25:11
  SPEAKER_00: Yes.
• 25:12
  SPEAKER_00: Five classical French mother sauces in one evening sounds intimidating.
• 25:16
  SPEAKER_00: Talk us down what actually happens in that room.
• 25:20
  SPEAKER_01: So the mother, the five mother sauces are they're kind of like the base for everything.
• 25:24
  SPEAKER_01: Okay.
• 25:24
  SPEAKER_01: If you can master five mother sauces or kind of just understand, you can make anything.
• 25:29
  SPEAKER_01: Okay.
• 25:30
  SPEAKER_01: Different techniques.
• 25:31
  SPEAKER_01: Mother sauces, if you think it's it's really basic, it's like bechamel.
• 25:34
  SPEAKER_01: So that's like your your white sauce, like your that's what turns into your mac and cheese, like your cheese sauces or your white gravies, things like that.
• 25:42
  SPEAKER_01: Okay.
• 25:42
  SPEAKER_01: Tomato, we all know.
• 25:45
  SPEAKER_01: Right?
• 25:45
  SPEAKER_01: Yep.
• 25:45
  SPEAKER_01: Espagnol, everyone thinks is probably a tomato sauce.
• 25:48
  SPEAKER_01: It's not.
• 25:48
  SPEAKER_01: It's like brown sauce.
• 25:49
  SPEAKER_01: I think brown gravy, brown stocks, really rich brown dishes.
• 25:54
  SPEAKER_01: Um Hollandaise.
• 25:56
  SPEAKER_01: We all know what a good Hollandaise is.
• 25:58
  SPEAKER_01: So that's teaching me, you know, egg tempering and all the butter and things like that.
• 26:03
  SPEAKER_01: Butter.
• 26:04
  SPEAKER_01: And then a volute, which is just kind of again, throw out a fancy French word.
• 26:09
  SPEAKER_01: Like that.
• 26:09
  SPEAKER_01: Kind of like volute.
• 26:12
  SPEAKER_01: Another stuff would kill me for saying this.
• 26:13
  SPEAKER_01: It was kind of like a white sauce and a brown sauce had a baby, and you end up with a volute.
• 26:17
  SPEAKER_01: So it's a little you know, so it's like it's it's a very French basic, gonna be served on like the side with a chicken breast, like just kind of like simple sauce.
• 26:28
  SPEAKER_01: But like you need a sauce with stuff.
• 26:30
  SPEAKER_01: Yeah, you need sauce.
• 26:31
  SPEAKER_01: I like sauce, or they're boring.
• 26:32
  SPEAKER_01: I don't like dry dish.
• 26:34
  SPEAKER_00: Yeah, nope.
• 26:35
  SPEAKER_01: But you learn these five little bases and then they all span off into like other things.
• 26:39
  SPEAKER_01: Okay, cool.
• 26:40
  SPEAKER_01: So I like that.
• 26:41
  SPEAKER_01: So then you can kind of enhance it with and print it into a different kind of soup.
• 26:45
  SPEAKER_01: Yep.
• 26:45
  SPEAKER_01: Or a different sauce.
• 26:46
  SPEAKER_01: I just went from gravy to cheese sauce.
• 26:48
  SPEAKER_01: Okay.
• 26:48
  SPEAKER_01: Love it.
• 26:49
  SPEAKER_01: Wild.
• 26:49
  SPEAKER_01: Yeah.
• 26:50
  SPEAKER_01: I'll take a cheese gravy, right?
• 26:53
  SPEAKER_00: Heck yeah.
• 26:54
  unknown: Okay.
• 26:54
  SPEAKER_00: Sounds extra creamy.
• 26:55
  SPEAKER_00: Well, speaking of velute, and I'm so glad you said that word before I tried to pronounce it.
• 27:00
  SPEAKER_02: Oh, I love what you were like, volatile.
• 27:01
  SPEAKER_00: I was like, starting a sweat, it's coming out.
• 27:03
  SPEAKER_00: Volatile.
• 27:04
  SPEAKER_00: I've got the alt.
• 27:05
  SPEAKER_00: Yes.
• 27:06
  SPEAKER_00: Malt.
• 27:06
  SPEAKER_00: My joke is always Rachel's the one that's French, so I can We leave.
• 27:10
  SPEAKER_00: We leave.
• 27:11
  SPEAKER_00: So people leave having made herb chicken with velute.
• 27:15
  SPEAKER_00: Yes.
• 27:15
  SPEAKER_00: Mac and cheese built on a mornae and a real emulsified vinaigrette.
• 27:20
  SPEAKER_00: Which one surprises people the most?
• 27:22
  SPEAKER_00: Vinaigrette.
• 27:23
  SPEAKER_00: Yeah.
• 27:23
  SPEAKER_00: I don't know why.
• 27:24
  SPEAKER_01: Like it's vinaigrette are so simple.
• 27:26
  SPEAKER_01: You can make a vinaigrette out of anything.
• 27:28
  SPEAKER_01: If you have an acid, an emulsifier, whatever you're gonna flavor it with, like you can make it.
• 27:34
  SPEAKER_01: Like herbs or raspberry.
• 27:35
  SPEAKER_01: Like raspberry vinaigrette and herb vinaigrette.
• 27:37
  SPEAKER_01: Yep.
• 27:38
  SPEAKER_01: People will think standard like red and white, you know, vinegars, but there's so many different you know, champagne vinegars and different things.
• 27:44
  SPEAKER_01: Why did I like that?
• 27:45
  SPEAKER_01: Buy something, but you tell someone you made a champagne vinaigrette, it's got like four ingredients, but it sounds really pretty.
• 27:51
  SPEAKER_01: Yeah, it does.
• 27:51
  SPEAKER_01: And it's so easy.
• 27:52
  SPEAKER_01: Like you can't mess it up.
• 27:53
  SPEAKER_01: Heck yeah.
• 27:55
  SPEAKER_00: Yeah.
• 27:55
  SPEAKER_00: That's yeah, that I that would surprise me too, because you you for I think I think a lot of people think French word fancy thing, you know.
• 28:04
  SPEAKER_00: And so it's it's not necessarily so that's no, I guess that makes sense too that I mean the culture is so much older and everything over in here.
• 28:12
  SPEAKER_01: So yeah, like it goes back when there were only basic ingredients.
• 28:16
  SPEAKER_01: So if you know the basics, yeah, and really basic is good.
• 28:19
  SPEAKER_01: I think people overthink too much.
• 28:21
  SPEAKER_01: Like you don't have to go grab a hidden valley, like you'd probably have you know these four ingredients in your pantry right now, and you can whip up a finicrat.
• 28:29
  SPEAKER_01: Nice, nice, yeah, nice, nice, yeah.
• 28:31
  SPEAKER_01: I want to learn now.
• 28:32
  SPEAKER_01: I gotta go.
• 28:34
  SPEAKER_00: I know, I know.
• 28:35
  SPEAKER_00: I'm learning a lot just sitting here, and then now it makes you almost want to just go go apply it and learn more about the actual because I definitely learn by doing, you know.
• 28:44
  SPEAKER_00: Oh, for sure, for sure.
• 28:46
  SPEAKER_00: I'm sure I'm gonna retain a lot of this stuff, but also like I definitely learn by doing, and I know that a lot of people are the same way.
• 28:53
  SPEAKER_00: If someone only masters one sauce, which one changes their weeknight dinners the most?
• 28:59
  SPEAKER_00: Bechamel.
• 29:00
  SPEAKER_01: Bechamel.
• 29:01
  SPEAKER_00: So bechamel, that's your white sauce.
• 29:02
  SPEAKER_01: Yeah, right?
• 29:03
  SPEAKER_01: Yeah, okay.
• 29:04
  SPEAKER_01: Because we all love cheese.
• 29:05
  SPEAKER_01: Yes, we do, right?
• 29:07
  SPEAKER_01: You're starting with gravy, biscuits and gravy.
• 29:09
  SPEAKER_01: So now you've conquered breakfast.
• 29:10
  SPEAKER_01: Add some cheese to it.
• 29:11
  SPEAKER_01: Now you've conquered a cheese sauce, now you have macaroni and cheese or lasagna, or you know what I mean?
• 29:16
  SPEAKER_01: Like it's gonna take you if you can master a bechamel and get the roux, you know, part of it down, making that from there.
• 29:24
  SPEAKER_01: You know, there's a hundred thousand different ways you can spin it to make a sauce for everything from a pasta to a protein to whatever.
• 29:32
  SPEAKER_01: And everybody likes it.
• 29:33
  SPEAKER_01: Yeah, everyone loves a cheese sauce.
• 29:35
  SPEAKER_01: It is basically cheese, yeah.
• 29:36
  SPEAKER_01: It's cheese sauce.
• 29:38
  SPEAKER_01: Yeah, unfortunately, even vegan's like cheese, you know.
• 29:40
  SPEAKER_01: Right?
• 29:40
  SPEAKER_01: So you can make a intolerant.
• 29:42
  SPEAKER_01: Yeah, I guess they're both the same, I suppose.
• 29:45
  SPEAKER_01: But yeah.
• 29:47
  SPEAKER_01: I think if I was lactose intolerant, I would have to do it.
• 29:49
  SPEAKER_01: I'd eat the cheese.
• 29:50
  SPEAKER_01: Yeah, I'd be like a new pill or whatever on still any cheese.
• 29:54
  SPEAKER_00: I would never survive lactose intolerant.
• 29:57
  SPEAKER_00: Yeah, oh my goodness.
• 29:58
  SPEAKER_00: Yeah, well, that's yeah, that makes all the sense.
• 30:01
  SPEAKER_00: A bechamel.
• 30:02
  SPEAKER_00: Bechamel, bechamel, right?
• 30:04
  SPEAKER_01: Good French words you guys are.
• 30:06
  SPEAKER_01: I know, I can't claim the non-French thing after tonight.
• 30:09
  SPEAKER_01: I knew rue.
• 30:09
  SPEAKER_01: I've used ruse before to like thicken up my soups and in the past.
• 30:14
  SPEAKER_01: Yep.
• 30:14
  SPEAKER_01: Or I guess gravy, that's all gravy is.
• 30:16
  SPEAKER_01: That's all it is.
• 30:17
  SPEAKER_01: Yeah, just making a roux with all of that.
• 30:18
  SPEAKER_01: And then you're stuck, agile liquid.
• 30:20
  SPEAKER_01: Yeah.
• 30:20
  SPEAKER_01: Yeah.
• 30:21
  SPEAKER_01: So I nail it.
• 30:22
  SPEAKER_01: There you go.
• 30:24
  SPEAKER_01: No, I'm gonna keep saying that.
• 30:26
  SPEAKER_01: I'll have to tag them.
• 30:27
  SPEAKER_00: Okay.
• 30:28
  SPEAKER_00: So grip, stance, real technique.
• 30:31
  SPEAKER_00: We've kind of touched on that a little bit.
• 30:32
  SPEAKER_00: What's the most common mistake you see when someone first picks up a knife?
• 30:36
  SPEAKER_00: Just the just the way they pick it up.
• 30:39
  SPEAKER_01: I mean, we always teach, you know, your knuckle, you're you're like hugging it with your hand, right?
• 30:44
  SPEAKER_01: Your knuckles wrapping around it, your thumb.
• 30:46
  SPEAKER_01: Knives have grooves for a reason.
• 30:48
  SPEAKER_01: Yeah.
• 30:49
  SPEAKER_01: Like it's it's for your thumb to just have this little pockets, like which uh a lot of people will do like the finger on top of the blade.
• 30:55
  SPEAKER_01: Oh.
• 30:55
  SPEAKER_01: And then you have like the anbrell where you come around with the red sharpie and you color on something, like so they'll put their finger down.
• 31:00
  SPEAKER_01: That's funny.
• 31:01
  SPEAKER_01: Yes.
• 31:01
  SPEAKER_01: You you do that.
• 31:03
  SPEAKER_01: Yes.
• 31:03
  SPEAKER_01: I love that.
• 31:04
  SPEAKER_01: Oh my gosh.
• 31:04
  SPEAKER_01: Yes.
• 31:05
  SPEAKER_01: You're like, I'm protecting your fingers.
• 31:06
  SPEAKER_01: Yeah.
• 31:07
  SPEAKER_01: Like, I don't draw on it with red yours.
• 31:09
  SPEAKER_01: Take it down.
• 31:09
  SPEAKER_01: Veins will.
• 31:10
  SPEAKER_01: You know, but but it's control and grip.
• 31:12
  SPEAKER_01: And it's like when you just do this one little motion, and we'll have people chop like this, yeah, and then we'll have them chop like this.
• 31:18
  SPEAKER_01: And it's like just realizing the grip better.
• 31:21
  SPEAKER_01: Yeah, like see how much more control that you have.
• 31:23
  SPEAKER_01: You can actually like rock with the blade correctly.
• 31:26
  SPEAKER_01: Or people that choke up on it like a bat have their hands on their blade, like more handles on the blade than the actual like handle of the knife.
• 31:33
  SPEAKER_01: Oh my gosh, we've got some like fruit ninjas over here.
• 31:35
  SPEAKER_01: Oh, they do people will yeah, or they'll grab all the way down here and then it's just like the inflatable.
• 31:43
  SPEAKER_01: Or like the two handers of your clothes.
• 31:45
  SPEAKER_01: Oh gosh, or someone uses a pairing knife for everything, like breaking down a chicken with this tiny little knife.
• 31:53
  SPEAKER_01: I am guilty of using incorrect dies for things because I only have like two knives that are sharp.
• 31:59
  SPEAKER_01: Oh boy.
• 31:59
  SPEAKER_01: I don't know what type of knife this one is.
• 32:01
  SPEAKER_01: It's a cut code knife and it's like serrated, but it's also really good at slicing, but it's like a fine serrated and a rounded tip.
• 32:09
  SPEAKER_01: It's a really nice knife, and it has the holes in it so stuff like falls off as you cut it.
• 32:14
  SPEAKER_01: I love it.
• 32:15
  SPEAKER_01: My mom gave it to me.
• 32:16
  SPEAKER_01: It's a good one.
• 32:16
  SPEAKER_01: I'm gonna have to see the style.
• 32:17
  SPEAKER_01: Okay.
• 32:18
  SPEAKER_01: Now I'm curious.
• 32:19
  SPEAKER_01: Now I'm curious.
• 32:20
  SPEAKER_01: I like it.
• 32:20
  SPEAKER_01: It feels stern.
• 32:21
  SPEAKER_01: I mean, if it gets the job done.
• 32:22
  SPEAKER_01: Oh, yeah.
• 32:23
  SPEAKER_01: And you have all your fingers.
• 32:24
  SPEAKER_01: So I do.
• 32:25
  SPEAKER_01: She does have all those fingers.
• 32:26
  SPEAKER_01: She does love, right?
• 32:27
  SPEAKER_01: I'm a responsible slicer.
• 32:29
  SPEAKER_01: There you go.
• 32:31
  SPEAKER_00: So why do you think the knife skills is why why is that the class that people underestimate?
• 32:36
  SPEAKER_01: I think it's like that's half the reason people won't cook.
• 32:40
  SPEAKER_01: I don't know how to use a knife, or I don't know what knife to use, or I don't know what to cut with, or whatever.
• 32:44
  SPEAKER_01: So you you give them that knowledge and like you teach them how to hold it, what knife to use for what purpose.
• 32:50
  SPEAKER_01: And then all of a sudden it becomes easy, so it's less intimidating.
• 32:54
  SPEAKER_01: Yeah.
• 32:54
  SPEAKER_01: Now you're not so afraid to try to maybe not break down a whole chicken, but at least cut up a chicken breast.
• 33:01
  SPEAKER_01: Yeah.
• 33:01
  SPEAKER_01: Like, you know what I mean?
• 33:02
  SPEAKER_01: So it's just kind of take that skill and like that gives you like just enough confidence to be dangerous to make you willing to try.
• 33:09
  SPEAKER_01: Yeah.
• 33:09
  SPEAKER_01: Yeah.
• 33:09
  SPEAKER_01: Yeah.
• 33:10
  SPEAKER_01: Open the door.
• 33:11
  SPEAKER_01: Definitely.
• 33:12
  SPEAKER_01: It's amazing what you kind of don't realize.
• 33:14
  SPEAKER_01: I like chopping up vegetables.
• 33:16
  SPEAKER_01: I think it's fun.
• 33:16
  SPEAKER_01: Yeah.
• 33:17
  SPEAKER_01: It's kind of soothing.
• 33:18
  SPEAKER_01: And I like trying to get them even and everything.
• 33:20
  SPEAKER_01: I've had many people in my life that do not like onions.
• 33:24
  SPEAKER_01: And so I've had to learn to chop them up for mince them very well by so that I can cook them down.
• 33:32
  SPEAKER_00: Yeah, I'm definitely one of those people.
• 33:35
  SPEAKER_01: Yeah.
• 33:36
  SPEAKER_01: Guilty over there.
• 33:37
  SPEAKER_01: Yeah.
• 33:38
  SPEAKER_00: I mean, I'll eat onions, but I they need they need to be tightened.
• 33:42
  SPEAKER_00: Yeah.
• 33:43
  SPEAKER_00: Barely there.
• 33:44
  SPEAKER_00: Don't like it.
• 33:45
  SPEAKER_00: It's a texture thing for me.
• 33:46
  SPEAKER_00: I like the flavor.
• 33:47
  SPEAKER_00: I'm not so hot on that texture.
• 33:49
  SPEAKER_00: So yeah, make them invisible and I'm good.
• 33:51
  SPEAKER_00: Exactly.
• 33:52
  SPEAKER_00: Transparent.
• 33:53
  SPEAKER_00: Yeah, yeah.
• 33:54
  SPEAKER_00: So no application, no prerequisite, no culinary background.
• 33:58
  SPEAKER_00: Um, who actually walks through the door?
• 34:00
  SPEAKER_01: Oh, I've seen it all.
• 34:01
  SPEAKER_01: Yeah.
• 34:02
  SPEAKER_01: Um, we've had people bring like their children, 12, 13 years old.
• 34:06
  SPEAKER_01: Oh, really?
• 34:07
  SPEAKER_01: Which is I love that.
• 34:08
  SPEAKER_01: Yeah, like get your kids into the kitchen early.
• 34:10
  SPEAKER_01: If you trust them with a knife, like I'm gonna trust them.
• 34:13
  SPEAKER_01: So at least if your kid cuts his finger off, like that's on you, not me.
• 34:16
  SPEAKER_01: Because you got him.
• 34:17
  SPEAKER_01: So there we go.
• 34:18
  SPEAKER_02: Yeah, there we go.
• 34:19
  SPEAKER_01: And we've had I feel like we did a class, and I feel like my oldest guest was in her 80s for sure.
• 34:24
  SPEAKER_02: Oh my gosh.
• 34:25
  SPEAKER_01: And man, she was chopping circles around everybody.
• 34:29
  SPEAKER_01: We've all all ages, all demographics, all backgrounds, all skill levels.
• 34:34
  SPEAKER_01: Like people that have never touched a knife probably shouldn't.
• 34:38
  SPEAKER_01: But then, you know, like I said, this 80-year-old woman who's just she's she's chopping and not even looking.
• 34:44
  SPEAKER_01: She's just going to town, but still has all her fingers.
• 34:46
  SPEAKER_01: Yeah, so there's that skill set, I guess.
• 34:48
  SPEAKER_01: Yeah.
• 34:49
  SPEAKER_00: Do they ever like kind of cross over and start helping others?
• 34:51
  SPEAKER_00: Like, depending on the case.
• 34:52
  SPEAKER_00: Oh, yeah.
• 34:53
  SPEAKER_00: Yeah.
• 34:53
  SPEAKER_01: We'll do a little like icebreaker, like, show me your fingers, who has them, and then we'll kind of like try to pair up, you know, like skill-wise.
• 35:01
  SPEAKER_02: Like if someone's like hair there, yeah.
• 35:04
  SPEAKER_02: Right?
• 35:05
  SPEAKER_01: Like, oh, I'm good.
• 35:06
  SPEAKER_01: I cook a lot at home, whatever.
• 35:07
  SPEAKER_01: And then you have like, I use my oven to store sweaters.
• 35:10
  SPEAKER_01: And then you put those and you put those people together because you're like, okay, this this works.
• 35:18
  SPEAKER_00: Yeah, sweat weather.
• 35:19
  SPEAKER_00: We got that.
• 35:20
  SPEAKER_00: I got that reference.
• 35:21
  SPEAKER_00: Yeah.
• 35:21
  SPEAKER_00: I was saying you put a suki with a laurelite.
• 35:24
  SPEAKER_00: Oh, there you go.
• 35:25
  SPEAKER_00: That's true.
• 35:25
  SPEAKER_00: Exactly.
• 35:26
  SPEAKER_00: Yeah.
• 35:27
  SPEAKER_00: Okay.
• 35:27
  SPEAKER_00: So how how do you teach a person who has never made a sauce and the person who already cooks every night side by side?
• 35:34
  SPEAKER_00: I guess that's kind of like the kind of like what we were just talking about.
• 35:38
  SPEAKER_00: Yeah.
• 35:38
  SPEAKER_01: Let's talk about that dynamic a little bit further.
• 35:41
  SPEAKER_01: So when they come in, we don't give anybody recipes.
• 35:44
  SPEAKER_01: Because you have the people that are like, I want a recipe, I want something to look at, and they will, they will tunnel vision focus on that.
• 35:51
  SPEAKER_01: So hearing the rest.
• 35:53
  SPEAKER_01: So we don't give out recipes.
• 35:55
  SPEAKER_01: You are 100% just there and present.
• 35:59
  SPEAKER_01: So we, you know, we walk you through it, we do what's called mise en place.
• 36:04
  SPEAKER_01: So everything in place.
• 36:05
  SPEAKER_01: There's another French term, your mise en place.
• 36:07
  SPEAKER_01: We scale everything out, we chop everything, we measure everything out, like and it's all there and it's nice and neat.
• 36:12
  SPEAKER_01: So now you can see everything that's going into your dishes right in front of you.
• 36:16
  SPEAKER_01: So then when we start to build the dish, it's we're gonna add this and we're gonna wait for this to happen, and then we're gonna add this.
• 36:22
  SPEAKER_01: And they're doing it as a team.
• 36:24
  SPEAKER_01: We give you the recipes at the very end of the class, so you still go home with everything.
• 36:28
  SPEAKER_01: So you have to remember.
• 36:29
  SPEAKER_01: But when you're in that moment and you're just being present making the dish and you're not trying to reference and listen and feel more natural.
• 36:36
  SPEAKER_01: Yeah, that it's just much more immersive, like you were saying, I learned by doing.
• 36:40
  SPEAKER_01: Yes, yes.
• 36:41
  SPEAKER_01: Um, but if you're trying to follow a sheet, pay attention to your partner, listen to me.
• 36:46
  SPEAKER_01: Like, you know, you're in a space that you don't know.
• 36:49
  SPEAKER_01: So all of that and we keep everybody on the same pace.
• 36:52
  SPEAKER_01: So it's like, okay, now we're all gonna put our butter in the pan.
• 36:55
  SPEAKER_01: We're gonna watch now for bubbles or smoke or it's turned brown, whatever it might be.
• 37:02
  SPEAKER_01: So we're all watching for and hearing these visual cues and things like that.
• 37:05
  SPEAKER_01: So the class naturally progresses, yeah.
• 37:08
  SPEAKER_01: And so everyone is naturally just staying at the same pace, whether you're super proficient or know nothing at all, it's keeping everybody so that keeps us on time, it keeps us on pace, it allows the paths to flow just much more efficiently and naturally and and smoothly.
• 37:24
  SPEAKER_01: And then the person that is really proficient doesn't notice that this person over here has no idea what they're doing because we're all in it together.
• 37:31
  SPEAKER_01: Yeah, yeah.
• 37:33
  SPEAKER_01: I like that.
• 37:34
  SPEAKER_01: I think it definitely does.
• 37:36
  SPEAKER_01: I know when I have cooked with the recipe, I always I read it so many times.
• 37:41
  SPEAKER_01: And then I just think it every 10 seconds.
• 37:44
  SPEAKER_01: I'm trying, I'm just like scrolling through all the ads on Pinterest.
• 37:46
  SPEAKER_01: Like, that's so real.
• 37:52
  SPEAKER_01: Yeah, and then I'm like, oh crap, my paint's too hot.
• 37:55
  SPEAKER_01: You're literally just seeing that you're watching it, you're smelling it, you're doing it, and there's nothing else that's happening that you're actually, I think, retaining work by doing it that way.
• 38:05
  SPEAKER_01: Yeah, I'd say too, and I feel like it'll make again build confidence because they aren't still just like you know, relying on that piece of paper.
• 38:12
  SPEAKER_01: That piece of paper, yeah, right.
• 38:13
  SPEAKER_01: I know what it should look like, I know what it should smell like, I know what it should sound like.
• 38:18
  SPEAKER_01: Exactly.
• 38:19
  SPEAKER_00: I like that a lot.
• 38:20
  SPEAKER_00: That's good.
• 38:21
  SPEAKER_00: Yeah.
• 38:22
  SPEAKER_00: It's like kind of a lost art because I feel like it used to be something that was handed down generation to generation, and then now it's just I don't know.
• 38:30
  SPEAKER_00: Yeah, it's kind of sad how it is just kind of lost that.
• 38:33
  SPEAKER_00: So now we gotta go out in the real world, like and figure it out.
• 38:37
  SPEAKER_00: But thank god there's things like this where you can get together as a community and learn how to do it.
• 38:41
  SPEAKER_00: Maybe even you know, marriage couple or married couple, marriage bustling, you know, yeah.
• 38:46
  SPEAKER_01: That's funny.
• 38:47
  SPEAKER_01: It's there sounds like it'd be a fun date night too.
• 38:50
  SPEAKER_01: You know, it does sound like a we do a lot of couples that will do a date night, yeah kind of thing, or a girl's night.
• 38:56
  SPEAKER_01: Yeah, you know.
• 38:56
  SPEAKER_01: Oh, it has unbad ideas.
• 39:00
  SPEAKER_01: If you're allowed to say, I love a girl's night group just because they're they've usually pre-game or have it in with wine or whatever, which is fine.
• 39:08
  SPEAKER_01: Sure, yeah.
• 39:09
  SPEAKER_01: Um they're always really fun because you you do, you you immediately can pick out the control freak in the group that I'm gonna sit back and drink my wine and pretend like I'm doing something like, and then she's annoying this girl over here because she's like, she's not doing anything.
• 39:25
  SPEAKER_01: Like the dynamics.
• 39:27
  SPEAKER_01: It is such a dynamic.
• 39:28
  SPEAKER_01: So it's really funny to watch them, and then the dish comes out and they're you know just scarfing it down, loving it or whatever.
• 39:35
  SPEAKER_01: And then if something's all right, it's like, well, you didn't even help.
• 39:37
  SPEAKER_01: Like, I don't know.
• 39:39
  SPEAKER_01: I love those types of groups.
• 39:41
  SPEAKER_01: The couples are cute because especially like first states.
• 39:43
  SPEAKER_01: Oh my god, I'm like, I feel like I'd be cringing if I had to watch a first and then also think it was funny.
• 39:51
  SPEAKER_01: It really, it really is.
• 39:52
  SPEAKER_01: I just I don't know, like the groups, groups are really our coworkers, things like that.
• 39:57
  SPEAKER_01: That would be a fun one too.
• 39:58
  SPEAKER_01: Coworkers, yeah, yeah.
• 39:59
  SPEAKER_01: What's good?
• 39:59
  SPEAKER_01: That was gonna be one of my questions was do you ever get any control freaks?
• 40:03
  SPEAKER_01: All the time.
• 40:04
  SPEAKER_01: Yeah.
• 40:04
  SPEAKER_01: Or like, well, I do it like this at home, and I'm gonna be like, slow down here, man.
• 40:09
  SPEAKER_01: I'm sure you do it at home, and yeah, you have your eyebrows, but let me show you how hard to set this on fire so that everyone else leaves with their eyebrows.
• 40:16
  SPEAKER_01: Yeah, yeah.
• 40:18
  SPEAKER_00: I don't want to lose mine.
• 40:19
  SPEAKER_00: Yeah, yeah.
• 40:21
  SPEAKER_00: That's funny.
• 40:22
  SPEAKER_00: My ex definitely lost his and then in a grilling situation.
• 40:27
  SPEAKER_00: I mean, no, it does sound it's hilarious.
• 40:30
  SPEAKER_01: Oh my gosh.
• 40:31
  SPEAKER_01: Yeah, sometimes it was a big tragic girl, and you know, they're closing smoker grills.
• 40:35
  SPEAKER_01: It got too hot in there, I guess.
• 40:37
  SPEAKER_01: Yeah, popped open.
• 40:38
  SPEAKER_01: I scared the crud out of me.
• 40:40
  SPEAKER_01: I was standing next to it, but it didn't burn me or anything.
• 40:43
  SPEAKER_01: Thank goodness, but a big poof of flicking down.
• 40:45
  SPEAKER_01: Yeah, and it slammed shut again.
• 40:47
  SPEAKER_01: It just was trying to breathe, I guess.
• 40:49
  SPEAKER_01: Oh yeah.
• 40:50
  SPEAKER_01: Oh, it was scary, but yeah, I still got mine.
• 40:53
  SPEAKER_01: So I mean, yeah, you're still there.
• 40:55
  SPEAKER_01: Yeah, control breaks are they're a little hard, but it's you just kind of have to manage off and will you.
• 41:00
  SPEAKER_01: Yeah.
• 41:02
  SPEAKER_01: Let's try this redirection.
• 41:04
  SPEAKER_01: Like, what did that skill do to you?
• 41:07
  SPEAKER_00: There you go.
• 41:08
  SPEAKER_00: Oh, I like that.
• 41:09
  SPEAKER_00: No animosity towards tools, please.
• 41:11
  SPEAKER_00: No, okay, so it's not a certificate, it's a skill that you use that same week.
• 41:17
  SPEAKER_00: What changes in someone between the start of a class and the end of it?
• 41:21
  SPEAKER_00: Total confidence.
• 41:23
  SPEAKER_01: Or that's good, they realize, like, you have no business being in the kitchen, which is also a good thing.
• 41:27
  SPEAKER_01: Yeah, you know what I mean?
• 41:28
  SPEAKER_01: Like sometimes we just have to know, you know, it's like someone needs to tell you.
• 41:33
  SPEAKER_01: But but it is confidence.
• 41:35
  SPEAKER_01: I mean, people will come in thinking, I can't make I can't do that, or I don't know what that is.
• 41:39
  SPEAKER_01: And then they leave and they're like, that is so not as hard as I thought it was gonna mean.
• 41:43
  SPEAKER_01: Yeah, yeah.
• 41:44
  SPEAKER_01: We try to make everything very simple and just easy.
• 41:48
  SPEAKER_01: Like you can do this, and if it starts to fall apart, here's how you correct it.
• 41:52
  SPEAKER_01: So we're not just like one and done, and it did turn out like sorry, better like next time.
• 41:57
  SPEAKER_01: Yeah, it's like course correction, like, how do we fix it?
• 41:59
  SPEAKER_01: How do we most likely gonna end up with a meal unless you just totally set them up for success and you know, pivot along the way because that's I mean, it's gonna help and it's cooking.
• 42:11
  SPEAKER_01: Yeah, nothing's gonna turn out perfect the first time, but that's okay.
• 42:14
  SPEAKER_01: You gotta kind of wing it.
• 42:15
  SPEAKER_01: The best ugliest food is the best food.
• 42:17
  SPEAKER_01: Yeah, that's so true.
• 42:19
  SPEAKER_01: Right?
• 42:19
  SPEAKER_01: I mean, I think they're pretty smash buttons.
• 42:20
  SPEAKER_01: Brown food is so ugly.
• 42:22
  SPEAKER_01: It's like the best food.
• 42:24
  SPEAKER_00: If you think brown usually is amazing, yeah, yeah, indeed.
• 42:28
  SPEAKER_00: Yeah, then you know if that burger's not falling apart, you got a problem.
• 42:31
  SPEAKER_00: Right.
• 42:33
  SPEAKER_00: Um, okay, so have you ever had somebody come back and say, hey, I made that at home and it was amazing.
• 42:38
  SPEAKER_01: Yes, people will send me, I'll get DMs.
• 42:41
  SPEAKER_01: Sometimes someone will like find me on Instagram or Facebook or something and send me a message or post it in anyways, like, oh my god, look at or the opposite, we've seen too, like I pay attention, I drink too much wine and I miss this whole part.
• 42:56
  SPEAKER_01: Oh, that's hilarious.
• 42:57
  SPEAKER_01: All the time we hear back from people, and then I I love that like I went home and made it, or I made it for my kids, or yeah, for my family, and they're like, I absolutely just you know, it's and it inspires people.
• 43:09
  SPEAKER_01: Yeah, like okay, I did this, so I can like do these other things down too.
• 43:13
  SPEAKER_00: Yeah, yeah, yeah.
• 43:14
  SPEAKER_00: So all right, let's let's kind of walk through walk through how things go.
• 43:19
  SPEAKER_00: People that are listening, this will come out Thursday.
• 43:21
  SPEAKER_00: If people want to sign up, how do they start?
• 43:24
  SPEAKER_00: How do they register?
• 43:25
  SPEAKER_00: So we are what's the same one?
• 43:28
  SPEAKER_01: Edit guy?
• 43:29
  SPEAKER_01: Okay, so it's our website change.
• 43:32
  SPEAKER_01: So it's it's it's I might need the new hold on.
• 43:35
  SPEAKER_01: I'm like, I don't know, you guys can see.
• 43:38
  SPEAKER_00: Get trained.wsu tech.edu.
• 43:40
  SPEAKER_00: Yes.
• 43:40
  SPEAKER_00: Okay.
• 43:41
  SPEAKER_00: You get trained.
• 43:42
  SPEAKER_00: Get trained.wsu tech.edu.
• 43:45
  SPEAKER_01: Get trained.wsu tech tab.edu.
• 43:49
  SPEAKER_01: Yep.
• 43:49
  SPEAKER_01: Yes.
• 43:50
  SPEAKER_01: And then there's a link for all of the cooking courses.
• 43:53
  SPEAKER_01: Sweet.
• 43:54
  SPEAKER_01: Oh, perfect.
• 43:54
  SPEAKER_01: So you have different courses set out for what you're gonna make each week and people sign up to based off of what they want to make.
• 44:01
  SPEAKER_01: We have all different classes from now through December.
• 44:03
  SPEAKER_01: Um we're trying to keep them seasonal that was about to ask highs, things like that.
• 44:07
  SPEAKER_01: Going into like welling.
• 44:08
  SPEAKER_01: So you are baking.
• 44:09
  SPEAKER_01: Gotcha.
• 44:10
  SPEAKER_01: That will bake.
• 44:11
  SPEAKER_01: It's pastry.
• 44:12
  SPEAKER_01: Like French pastry, like laminated doughs, and yeah, I don't know things in a ball scale.
• 44:17
  SPEAKER_01: No, no.
• 44:19
  SPEAKER_01: Beef Wellington for the holiday time is super popular.
• 44:22
  SPEAKER_01: People always they watch enough corn grams and they're like, oh yeah.
• 44:26
  SPEAKER_01: So that's always a good one.
• 44:27
  SPEAKER_01: So we do try to keep it seasonal.
• 44:29
  SPEAKER_01: Um something for everybody.
• 44:31
  SPEAKER_00: Yeah, okay.
• 44:32
  SPEAKER_00: Yeah.
• 44:32
  SPEAKER_00: So if someone can only take one class this fall, which one do you think they should start with?
• 44:37
  SPEAKER_00: I always say start with the ninth class.
• 44:40
  SPEAKER_01: I had a feeling you were gonna say that.
• 44:42
  SPEAKER_01: Because we're still gonna cook something.
• 44:44
  SPEAKER_01: We're still gonna you're everything you chop and slice and dice is gonna end up in a dish.
• 44:48
  SPEAKER_01: So you're still gonna like cook a dish, you're still gonna get fed, you're still gonna like get that experience, but you're gonna gain that back side of it too.
• 44:56
  SPEAKER_01: Okay, so you just make it short's recipe where there's a lot of cutting and we're either gonna do different like salsas or dips or different things that have a lot of elements or ingredients to them, and we'll try like fun little twists or seasonal twists, things like that.
• 45:11
  SPEAKER_01: Um skills and actually eat.
• 45:16
  SPEAKER_01: Yep.
• 45:16
  SPEAKER_01: I love that fresh salsa.
• 45:18
  SPEAKER_01: Yeah, we do a lot of um what do we call it?
• 45:21
  SPEAKER_01: Cowboy cavity art.
• 45:22
  SPEAKER_01: Yes, that's what I was thinking of like everything but the like the kitchen.
• 45:26
  SPEAKER_01: Uh-huh.
• 45:26
  SPEAKER_01: Like you want to clean out your pantry or your fridge, like just throwing in it.
• 45:30
  SPEAKER_01: Yeah, that's a good night skill.
• 45:32
  SPEAKER_01: Scoopable salads, right?
• 45:33
  SPEAKER_01: Yeah.
• 45:35
  SPEAKER_01: Now I'm getting hungry, guys.
• 45:38
  SPEAKER_00: It's happening.
• 45:41
  SPEAKER_00: So, all right, let's talk about your classes.
• 45:43
  SPEAKER_01: When are those typically?
• 45:46
  SPEAKER_01: We are hosting them on Thursday evenings.
• 45:48
  SPEAKER_01: Okay.
• 45:48
  SPEAKER_01: Right now, Thursdays seem to be like a good day of the week for most people, but we also offer um packages or classes where if you're coming in with a group, it might be like a girls' night group or your office work ready, like you were saying.
• 46:04
  SPEAKER_01: Yeah, you guys did corporate type style events, or you have all this family coming in town and you don't want to cook for them, yeah, and they all want to go out and do something.
• 46:12
  SPEAKER_01: That's you there you go.
• 46:13
  SPEAKER_01: I know.
• 46:13
  SPEAKER_01: Get them out of the house and cook for themselves.
• 46:17
  SPEAKER_01: And we'll build it to see if you're like, okay, we want to learn chicken fingers and mac and cheese, or we want to learn beef, Wellington, and Duchess Potatoes.
• 46:26
  SPEAKER_01: Like, I mean, we could take it all the way from one side to the other.
• 46:28
  SPEAKER_01: Okay.
• 46:29
  SPEAKER_01: And we'll build it from what your group wants.
• 46:32
  SPEAKER_01: Okay.
• 46:33
  SPEAKER_01: So, in that case, do they just select classmen message you guys, or do they you message us directly?
• 46:37
  SPEAKER_01: I like I have a group, this is what we're interested in.
• 46:40
  SPEAKER_01: You know, give us some dates, give us some ideas.
• 46:43
  SPEAKER_01: Budget's always good too.
• 46:44
  SPEAKER_01: Like, here's how much we're looking to spend.
• 46:45
  SPEAKER_01: All those types of things are important, and we'll build and cater a class around those specifics.
• 46:50
  SPEAKER_00: Perfect.
• 46:50
  SPEAKER_00: Excellent.
• 46:51
  SPEAKER_00: And looks like you have a couple of the knife skills classes coming up.
• 46:54
  SPEAKER_00: There's one on Thursday, October 15th, and then and then one in November on November 19th.
• 47:00
  SPEAKER_00: Yeah.
• 47:00
  SPEAKER_00: So that's exciting.
• 47:02
  SPEAKER_00: And then I see Kitchen Mastery and Modern Sauces, November 5th coming up.
• 47:07
  SPEAKER_00: I know there's one coming up this Thursday, but yeah, but then again, November 5th.
• 47:11
  SPEAKER_00: So that's that's right around the corner.
• 47:18
  SPEAKER_00: Yeah, oh yeah, that's so true.
• 47:20
  SPEAKER_00: And these are all done at Henry's place.
• 47:22
  SPEAKER_00: Is that right?
• 47:23
  SPEAKER_00: Okay, at niche.
• 47:24
  SPEAKER_00: How are we saying that?
• 47:25
  SPEAKER_00: Niche, niche.
• 47:26
  SPEAKER_00: I've always said niche.
• 47:27
  SPEAKER_00: I'll say niche.
• 47:28
  SPEAKER_00: Okay.
• 47:29
  SPEAKER_00: Like I think isn't niche the friendship more French way or is it a French?
• 47:33
  SPEAKER_00: Sounds pretty sounds pretty French to me.
• 47:35
  SPEAKER_00: It's kind of, I mean, it's an acronym, so we're gonna Oh, that's right.
• 47:38
  SPEAKER_00: Yeah, I guess it's gonna either work.
• 47:39
  SPEAKER_00: Yeah, and that is uh 124 South Broadway.
• 47:43
  SPEAKER_00: So yeah, it's a beautiful place.
• 47:45
  SPEAKER_00: I was I was just there this weekend actually for a wedding.
• 47:47
  SPEAKER_00: I was doing some content, and oh my gosh, that place dressed up beautifully, yeah.
• 47:51
  SPEAKER_00: The chandeliers when you walk in.
• 47:53
  SPEAKER_00: Girl, yeah.
• 47:55
  SPEAKER_00: Yeah, it's a lovely bathroom.
• 47:57
  SPEAKER_00: Oh, oh my gosh, yes.
• 47:59
  SPEAKER_00: So so beautiful.
• 48:02
  SPEAKER_00: Pretty again.
• 48:03
  SPEAKER_00: That was get trained.wsutech.edu if you would like to sign up for classes.
• 48:08
  SPEAKER_00: Um, why don't you tell us how we can find you and how we can find niche on on the socials?
• 48:14
  SPEAKER_00: So we're Instagram, Facebook.
• 48:18
  SPEAKER_01: It's not Twitter anymore.
• 48:19
  SPEAKER_01: What is it?
• 48:20
  SPEAKER_01: X.
• 48:20
  SPEAKER_01: X, thank you.
• 48:22
  SPEAKER_01: I'm old.
• 48:22
  SPEAKER_01: I don't have any of the apps.
• 48:23
  SPEAKER_01: I don't know.
• 48:24
  SPEAKER_01: What else are we on?
• 48:25
  SPEAKER_01: We're on we're all we're online.
• 48:27
  SPEAKER_01: We're on the line.
• 48:28
  SPEAKER_01: I just watched on the interwebs.
• 48:31
  SPEAKER_01: I just watched that the other day.
• 48:32
  SPEAKER_01: The intern like on the line.
• 48:34
  SPEAKER_01: Um no.
• 48:36
  SPEAKER_01: Right?
• 48:36
  SPEAKER_01: Yes.
• 48:39
  SPEAKER_01: If it makes you feel anywhere, I don't know what the X is.
• 48:43
  SPEAKER_00: So it used to be Twitter, but now it's I don't know.
• 48:47
  SPEAKER_01: But I mean, all the the main social media functions, there's always videos and information that's on there.
• 48:52
  SPEAKER_01: You can go to the website, all the links are on there as well.
• 48:54
  SPEAKER_00: Okay.
• 48:55
  SPEAKER_00: Yeah, yeah.
• 48:56
  SPEAKER_00: All right.
• 48:57
  SPEAKER_00: So well, this has been freaking amazing.
• 49:00
  SPEAKER_00: I've learned it somewhere.
• 49:01
  SPEAKER_00: I'll just sit in here.
• 49:02
  SPEAKER_00: Like you knew that you could just sit here and yeah, I think a lot of people didn't know about it.
• 49:06
  SPEAKER_01: They didn't know that that was available for the public.
• 49:09
  SPEAKER_01: I think they can just associate, you know, yeah, it with this pool.
• 49:12
  SPEAKER_01: And they need to realize it's more than that, and everybody can learn.
• 49:14
  SPEAKER_01: So I'm excited to check out someday.
• 49:17
  SPEAKER_00: I know, and I learned a lot about sauces tonight that I just I never really thought about.
• 49:22
  SPEAKER_00: So cool, so very cool.
• 49:24
  SPEAKER_00: It's more than just that mac and cheese bag.
• 49:26
  SPEAKER_00: Yeah, so by me.
• 49:29
  SPEAKER_00: Yeah, so again, we uh we really appreciate you sharing with with our our listeners and our viewers and everyone that hangs out with us on the rug.
• 49:40
  SPEAKER_00: We also, this episode was brought to you by Shock Starter.
• 49:43
  SPEAKER_00: Thank you, Shock Starter.
• 49:44
  SPEAKER_00: Thank you, Shock Starter.
• 49:46
  SPEAKER_00: Woohoo! Shock Starter is WSU Tech's student-powered creative agency, which now has a home base built specifically for audio and video work.
• 49:54
  SPEAKER_00: Woo! Here we are.
• 49:55
  SPEAKER_00: It's gorgeous.
• 49:56
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• 49:57
  SPEAKER_00: The WSU Tech Multimedia Studio at WSU Tech South.
• 50:01
  SPEAKER_00: It's a fully equipped production space with broadcast screen microphones, professional lighting, video cameras, and soundproofing, and it's available to rent by the hour, the half day, or the full day.
• 50:12
  SPEAKER_00: Every session is run by Shock Starter's own student team.
• 50:16
  SPEAKER_00: Ooh, stats.
• 50:17
  SPEAKER_00: Take one.
• 50:18
  SPEAKER_00: Yeah.
• 50:19
  SPEAKER_00: So we're gonna have a dork out.
• 50:21
  SPEAKER_00: I know he really is.
• 50:22
  SPEAKER_00: We love you.
• 50:23
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• 50:28
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• 50:32
  SPEAKER_00: And you can reach Shock Starter directly at studentmarketing at WCtech.edo to check availability.
• 50:40
  SPEAKER_00: We'll make sure that we have that hyperlinked in the show notes for everyone.
• 50:44
  SPEAKER_00: So easy access.
• 50:45
  SPEAKER_00: And as always, huge thanks to our SIP squad sponsors, Vu Events.
• 50:49
  SPEAKER_00: Had to be Voo Color Therapy and Backspace Media.
• 50:53
  SPEAKER_00: We love you guys.
• 50:54
  SPEAKER_00: We love you guys.
• 50:55
  SPEAKER_00: Thank you to everyone for listening.
• 50:57
  SPEAKER_00: Thank you again, Chevron.
• 50:58
  SPEAKER_00: Thank you.
• 50:59
  SPEAKER_00: This was so fun.
• 51:00
  SPEAKER_00: This was so important.
• 51:02
  SPEAKER_00: Yeah.
• 51:02
  SPEAKER_00: Oh my gosh.
• 51:03
  SPEAKER_00: And this has been episode 63 of So This Happened.
• 51:06
  SPEAKER_00: Holy cow.
• 51:07
  SPEAKER_00: We'll see you next time.
• 51:08
  SPEAKER_00: Bye, guys.