Latest / Chef's PSA Podcast / Chefs, Robots, New Cooks and The Future Ep.75

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Chefs, Robots, New Cooks and The Future Ep.75 · Chef's PSA Podcast

• 0:00
  Hello Chefs, This is Chefs PSA Podcast.
• 0:02
  I'm your host, Andre Natera. On today's episode, we're going
• 0:04
  to talk about AI and we're also going to talk about being the
• 0:07
  FNG. Stay tuned.
• 0:21
  This episode of Chefs PSA is sponsored by J&R Grills and
• 0:24
  Smokers. I use J&R Smokers and Grills for
• 0:26
  over 5 years as a chef and I can tell you there's a huge
• 0:29
  difference. Cooking over live fire or
• 0:32
  smoking with wood then using gas.
• 0:34
  There's only one way to get that real wood flavor and now they've
• 0:38
  just released the J&R Vault holding cabinet.
• 0:41
  It'll probably be the last holding cabinet you'll ever buy.
• 0:43
  It's built with 14 gauge stainless steel interior.
• 0:46
  It's ultra durable. It has precise electronic
• 0:49
  temperature control. The exterior doesn't get hot and
• 0:51
  it's going to outlast those other holding cabinets that
• 0:54
  you've used, that always breakdown.
• 0:56
  You're going to put all that effort into grilling and smoking
• 0:59
  perfect meat. Then you probably need the right
• 1:01
  cabinet to go with it. They build everything in Texas
• 1:03
  and shipped to all 50 states in over 50 countries.
• 1:06
  J&R, they'll stand with you. They've always stood with me.
• 1:08
  Go to jrmanufacturing.com to learn more.
• 1:11
  So before we get started, I'm going to give you an update, but
• 1:13
  I'm actually going to tell you something stupid that I just
• 1:16
  did. I just recorded this whole
• 1:18
  podcast. I was talking for about 30
• 1:20
  minutes and I realized I never hit the record button, so I was
• 1:23
  just staring at the camera talking the whole time.
• 1:25
  This is round two. Anyway, we digress.
• 1:28
  Here's an update. I've been working on the new
• 1:30
  book Bad Cooks Everywhere. I did a poll the other day on my
• 1:34
  Instagram story and we all voted and this is the cover that you
• 1:38
  all have selected. So that's the one that we're
• 1:40
  going to go with. I've formatted it.
• 1:42
  I've written the dedication. Now I need to start putting some
• 1:45
  content in there, but I'm excited to be working on another
• 1:49
  book. It'll be a continuation of the
• 1:51
  series, part of Bad Sue, Good Chef.
• 1:53
  I've also put out some new merch.
• 1:54
  You'll notice that I'm wearing a new hat, this one says Happy
• 1:57
  Cook. It's available at the merch
• 1:59
  store at chefspsa.com. You could go there.
• 2:02
  You could also get the books there.
• 2:03
  Culinary Leadership, Fundamentals, Bad Sue, Good
• 2:05
  Chef, Kitchen, Art of War, How Not To Be The Biggest Idea to
• 2:09
  the Kitchen and the Line Cook Survival Manual.
• 2:11
  I don't know if you could see this.
• 2:12
  I'm also wearing a shirt that says ask me about my Alfredo.
• 2:15
  You can get that shirt also at the Chef's PSA Merch store.
• 2:19
  And for those of you that don't get the joke, there's this
• 2:21
  annoying thing that people do to you when they find out you're a
• 2:24
  chef. And I spoke about this on an
• 2:26
  early podcast and I also wrote about this in the Red Book.
• 2:30
  And that is, someone comes up to you, you're at a party, you've
• 2:33
  been invited, no one else is a chef, but they know you're a
• 2:36
  chef and someone comes up to you and says, Oh my God, you're a
• 2:39
  chef. What's your specialty?
• 2:40
  It's the fucking worst question. It's the most annoying question
• 2:43
  you get. So what do you do?
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  Do you explain to them how the industry works and waste your
• 2:47
  breath and disappoint them when they find out that you actually
• 2:50
  don't have a specialty? Maybe you do have a specialty.
• 2:52
  Maybe you run a specific type of restaurant.
• 2:55
  Most people don't. That's why I say your go to move
• 2:59
  should be just tell them chicken Alfredo, period.
• 3:02
  The plebs love chicken Alfredo. Then they're going to ask you
• 3:05
  how to make it and you're going to say, you know, some creams
• 3:07
  and Parmesans and pasta, some chicken.
• 3:09
  Maybe you put garlic in there. Maybe you're a purist with only
• 3:11
  butter. Well, whatever you tell them,
• 3:13
  they're going to be disappointed because they're going to say
• 3:16
  that's exactly how I make my chicken Alfredo, and they're
• 3:18
  going to wonder why theirs is not as good as yours.
• 3:21
  That's because you're a chef. You have technique and you know
• 3:23
  what you're doing. And you know that water needs to
• 3:25
  be boiling before you add the pasta.
• 3:27
  And you season it and you taste it and you reduce the cream or
• 3:30
  butter and you add a little bit of pasta water.
• 3:32
  Anyway, Chicken Alfredo is your move.
• 3:34
  Go get the shirt. If you're watching on YouTube,
• 3:36
  make sure you hit the subscribe button, Thumbs up.
• 3:39
  Leave a comment. If you're watching on Spotify or
• 3:42
  listening on Spotify, make sure you leave five stars.
• 3:44
  Nothing less than five stars. It's a five star podcast.
• 3:49
  We know this. We've been through this already.
• 3:51
  Hit the subscribe button. Where's your Spotify wrapped
• 3:54
  podcast? What's the number one thing
• 3:56
  you're listening to? Go post it.
• 3:57
  Tell everyone. Chefs, PSA, let's go.
• 4:00
  Thank you for all of you that we're sharing your Spotify wrap
• 4:03
  list with chefs PSA as your number one podcast.
• 4:06
  I appreciate it. I tried to share all the stories
• 4:08
  that came to me. You don't know how much I
• 4:10
  appreciate the support. A lot of you were sending me
• 4:13
  stories that I wasn't tagged in so I couldn't share, but I
• 4:16
  definitely saw them and I truly appreciate it.
• 4:19
  Tell the World, it's the best Chef podcast out there as we
• 4:21
  move on. AII was doing an interview the
• 4:24
  other day on Instagram Live with Emmanuel LaRoche from Flavors
• 4:29
  Unknown Podcast. We were going live on Instagram
• 4:33
  talking about his book, which I'm featured in, of course,
• 4:36
  Conversations Behind the Kitchen Door, which is a very good book.
• 4:38
  A lot of chefs are in there. I got to say that the very first
• 4:41
  quote in front of chapter one is my quote be the exception to the
• 4:44
  rule, which you've heard me say here many times.
• 4:47
  And while we were doing the Instagram Live, we got talking
• 4:50
  about AI, which got me thinking. One of the things that he said
• 4:53
  to me is a lot of chefs are nervous about AI and I started
• 4:55
  thinking, they don't have to use it.
• 4:57
  You don't have to use AI. No one's forcing you to use it.
• 5:00
  No one's forcing you to use Google for that matter.
• 5:02
  No one's forcing you to use a computer.
• 5:04
  You don't have to use it. It's a tool just like everything
• 5:07
  else, and a year ago I did a podcast on AI and how I wrote
• 5:12
  this recipe book using my brain and ChatGPT to create recipes.
• 5:17
  How I programmed it to think like me.
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  Fast forward almost one year later and I just created my
• 5:23
  first GPT called Food Cost Oracle.
• 5:27
  I posted about it on my LinkedIn page.
• 5:29
  Was looking for a couple of people to beta test it, but
• 5:32
  basically what I did is I loaded it with information data on food
• 5:36
  cost. I trained it how I think, so I
• 5:38
  gave it chapters from my book. I uploaded it with the Food Cost
• 5:41
  Mastery guide which is also available on chefspsa.com as
• 5:46
  well as I gave it the transcripts from the three-part
• 5:49
  series I did on food cost. And the cool thing about it is
• 5:52
  it acts as a food cost mentor. It'll guide you through things.
• 5:56
  If you don't understand food cost, it'll break it down for
• 5:58
  you. It'll explain it to you, but
• 5:59
  using a chef's tone and it'll give you real world examples
• 6:02
  that I've programmed it with. On top of that, it's able to
• 6:06
  create spreadsheets for you. So you could say build me a food
• 6:10
  cost tracker for Excel. It'll explain to you how to do
• 6:14
  it, and if you want, it'll also build it for you so you could
• 6:17
  download it. That's a game changer.
• 6:19
  And the reason I wanted to do this is because one of the
• 6:21
  things that I predicted in that AI episode is that it's going to
• 6:24
  force chefs to get out of the office, right?
• 6:26
  People are going to have to learn how to cook again.
• 6:28
  You're not completely going to get out of the office.
• 6:30
  There's always going to be admin work to do, but using AI will
• 6:33
  make you exponentially more efficient at what you do.
• 6:36
  It's like having an extra brain. You don't have to use Google as
• 6:40
  much. It's a one stop shop.
• 6:41
  It also can build things for you, which it's incredible.
• 6:45
  It's an incredible tool. I know I use it for a lot of
• 6:47
  different things. I'm sure you see the cartoon
• 6:50
  comics that I generate using AI on Chef's PSA.
• 6:54
  I've become a little bit proficient at creating images.
• 6:57
  You could create food images. I could create comic images.
• 7:00
  I could make juxtapositions of different art using, for
• 7:04
  example, I put one up the other day that was a sharpie with a
• 7:09
  piece of green tape and a bunch of chefs looking at it at an art
• 7:11
  gallery and that was a call back to a piece of art.
• 7:14
  This artist, I can't remember which one, put a banana and
• 7:17
  taped it up and called it art. And so I did it and I put a
• 7:20
  piece of tape up on a sharpie and called it art and said oh I
• 7:23
  could take this art. Finally that I made and put it
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  in an art gallery using AI image generating software.
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  And the caption on their reads Bullshit, Bullshit, derivative.
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  This is art. Now if that got lost on you,
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  that's from It's Always Sunny in Philadelphia.
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  There's an art episode where Frank is walking around with a
• 7:42
  wig pretending to be in an art exhibit.
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  Being an art collector, I think anyway, that's his quote.
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  If you if it was lost on you that that was the reference.
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  We digress. We're talking about AI, so with
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  AI you could create art. I've also started experimenting
• 7:56
  with making moving images. I've only shared one, but I've
• 7:59
  done a lot behind the scenes where I could now create moving
• 8:03
  AI images and pretty soon as the technology evolves, you'll soon
• 8:08
  have like full on very short Chef's PSA cartoons.
• 8:12
  I see that coming. It's funny because when I wrote
• 8:14
  the very first Chef's, PSAI wanted someone to animate it,
• 8:20
  and I wanted someone to animate it in that rubber hose style
• 8:23
  animation. So the Popeye, the Sailor Man,
• 8:26
  the early Disney cartoon style Cuphead, that look is what I was
• 8:31
  going for, but it was just too complicated at the time.
• 8:34
  Now I could totally do it. I don't know if I want to now I
• 8:37
  just create so much. But it's fun to know that now I
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  could do it. It's what I wanted to do.
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  Now I pretty much make cartoons every day.
• 8:43
  Who would have thought? But other things that you could
• 8:45
  do with AI, you could proofread emails, you could summarize
• 8:48
  emails before you send an e-mail, you could ask it to look
• 8:51
  at it, make sure everything sounds correct.
• 8:53
  You could have it proofread menus for you.
• 8:55
  So if you were the type of chef that types everything up in a
• 8:58
  Word document, you could put it in there and say, check my
• 9:00
  spelling right. How many times have you as a
• 9:03
  chef caught a menu spelling error after the fact, right?
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  Or you used the wrong word? Like, those days are over if
• 9:10
  you're using the right tools for the job now.
• 9:12
  And programming these AIS is it's the way of the future.
• 9:15
  So you might have one that is your spell checker, you might
• 9:18
  have another one that's your food cost Oracle.
• 9:20
  You might have another one that you could use for labor cost,
• 9:23
  but you might have another one that's just for Food Research.
• 9:26
  I don't know. But it like I said, it's a tool
• 9:28
  that will make you exponentially more efficient.
• 9:30
  So I advise you to start considering using it if you're
• 9:34
  not early on. When I was experimenting with AI
• 9:36
  image generation, I shared a whole bunch of images that I had
• 9:39
  created of food using AI. The first thing I did was I
• 9:44
  texted some chef friends that I know and said what do you think
• 9:46
  of these dishes? And one of them was like kind of
• 9:49
  critiquing it a little bit. Another one was like, wow, these
• 9:51
  are really beautiful. Did you make those?
• 9:53
  Where you working at now? The crazy thing was none of them
• 9:56
  knew they were AI images until I explained it to them.
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  They were all blown away. I've jumped on some conference
• 10:01
  calls with chefs and shown them how to create AI images for
• 10:05
  food. And it's super wild because now
• 10:07
  I'm starting to see it pop up on Instagram and people that don't
• 10:11
  do that aren't aware that those are AI images and not real food.
• 10:14
  And people are like, oh that that looks so good.
• 10:16
  One of my friends we were putting in make food in this
• 10:20
  style and make it a fish and it would create a dish looking like
• 10:23
  the style of a certain restaurant.
• 10:25
  So again, if you know how to use AI, you if you have a menu idea
• 10:29
  that you were thinking about, you could say, I'm just making
• 10:32
  this up. Give me an octopus dish with
• 10:34
  tomatoes plated like a three Michelin star chef and see what
• 10:37
  it generates. Now, it might not be the dish
• 10:40
  that you want, but it may give you ideas for plating and things
• 10:42
  like that. So don't necessarily think of it
• 10:46
  as something that's going to replace you.
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  Think of it as something that's just going to be an extension of
• 10:49
  who you are. Right.
• 10:50
  Your iPhone didn't replace you, it just made you more efficient.
• 10:52
  The terminators aren't here yet to replace you.
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  I I honestly don't think AI is going to replace you in the
• 10:58
  kitchen in the settings of cooking.
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  I I think yes. Maybe in some fast casual
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  examples, certainly. Maybe in some production
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  processes, certainly, but the creative chef will always still
• 11:08
  be needed to create. On top of that, if an AI
• 11:13
  creative chef pops up and it's this big gag and no one knows
• 11:16
  it's AI and they sell tickets and whatever, and then you're
• 11:20
  shocked one day it was all created by AI and cooked by
• 11:22
  robots. If people find that out, I think
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  people are smart and will still support restaurants that have
• 11:29
  real human beings cooking the food.
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  I think that's going to be a thing in the future.
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  Maybe not next year, maybe not in two years.
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  But I guarantee you there's going to be a movement like
• 11:38
  people support. Local people are going to say we
• 11:40
  only support restaurants that have real humans cooking the
• 11:43
  food. Mark my words, Crystal Ball is
• 11:46
  saying that. So as I was working on AII,
• 11:49
  started working on an Ask Chef's PSAAI and I loaded it with my
• 11:54
  books, some of the transcripts of my podcast, and I wanted to
• 11:58
  think and act like me. I was about 50% done and started
• 12:01
  getting a little glitchy how it would answer me.
• 12:03
  But very soon, I promise you will have an ask Chef's PSAGPT
• 12:10
  that you could ask it questions. It'll answer, hopefully.
• 12:12
  Like I would answer it. Maybe even better than I would
• 12:15
  answer. Who knows?
• 12:16
  Chef's PSAGPT might take over the podcast.
• 12:19
  Who knows? We digress.
• 12:20
  Moving on to the second-half of this episode, I want to talk
• 12:22
  about being the FNGAKA, the fucking new guy, the fucking New
• 12:27
  Girl. That's what FNG stands for.
• 12:28
  If you didn't know that, the new book that I'm writing called Bad
• 12:31
  Cooks Everywhere, The Cook's Journey being the FNG, that's
• 12:34
  what it's all about. You're the new cook in the
• 12:36
  kitchen. And what are some of the things
• 12:37
  to expect when you are the new person in the kitchen?
• 12:40
  Well, one of the things that you could expect when you are the
• 12:42
  new person in the kitchen is you're most likely going to feel
• 12:46
  uncomfortable. And that is normal and natural.
• 12:49
  But there's some things that you could do to fit in, and I've
• 12:52
  talked about this before, but here's a little refresher.
• 12:55
  You could show up on time. You could be respectful.
• 12:57
  You could shake in when you get there and introduce yourself.
• 12:59
  Assuming that the time is right, you could get familiar with the
• 13:02
  kitchen walk, the coolers, see where everything is, touch
• 13:06
  things so you remember. That's a good little trick that
• 13:08
  I learned is if you start touching things, if you go into
• 13:10
  a walk in cooler and you touch the apples and you say apples
• 13:13
  here, lemons there, you'll start to remember where things are.
• 13:17
  Just say them out loud and look at them and touch them, and
• 13:20
  it'll help build your visual and kinesthetic and auditory memory
• 13:24
  of where things are. Bring a notepad.
• 13:26
  Take notes. Ask if there's a recipe book.
• 13:29
  I know some people there's that meme of recipe books and they
• 13:33
  don't exist, but maybe they do have a recipe book.
• 13:35
  I know when I've run kitchens, I always had recipes of some sort.
• 13:38
  I'm a big believer in recipes. Maybe they have a recipe book.
• 13:41
  Get that. Take photos of your station
• 13:43
  where you're going to be working so you know how to set up every
• 13:46
  day. So the person that's training
• 13:48
  you, assuming you're being trained, take a picture.
• 13:50
  If they say, here's the dish, take a picture of the dish.
• 13:53
  You have a phone. Assuming that's OK, wash your
• 13:55
  hands. Phones are nasty, but take a
• 13:57
  photo. Take schematic photos of how
• 13:59
  you're set up. Take notes.
• 14:01
  Ask questions when appropriate. Do not tell them how you did it
• 14:05
  at your last job and it was way better.
• 14:08
  Because when you're new and you're insecure, that's normally
• 14:11
  when you want to say, I have all these ideas 'cause you want to
• 14:15
  get social currency in the kitchen that you're in, it's not
• 14:17
  the right thing to do. Keep those ideas to yourself.
• 14:19
  If you're a new chef, meaning you're the new executive chef
• 14:22
  taking over a new sous chef. Ask a lot of questions.
• 14:25
  Take a lot of photos, make a lot of notes.
• 14:27
  Don't change anything. Be very careful about speaking
• 14:30
  I'll of the previous regime. One of the worst things that you
• 14:32
  could do is when you take over as an exact chef and say the
• 14:35
  previous people didn't know what they're doing, it starts to
• 14:37
  build dissension and it doesn't paint you in a good light.
• 14:41
  So don't do that. And it's tempting to do and
• 14:43
  trust me, I've done it. Chefs, I know I've done it.
• 14:46
  It's like a very natural thing. I've learned to not do it
• 14:49
  because it screams insecure and it's just not cool, right?
• 14:53
  You don't know what they were up against.
• 14:54
  You don't know why things are the way that they are.
• 14:56
  Seek to understand first. One of the things that I do when
• 14:59
  I'm the new person in a kitchen as a head chef or a sous chef, I
• 15:02
  would always write down 100 things that I could make better
• 15:05
  and I wouldn't implement them. And the reason was, is because
• 15:08
  if I had implemented them right away, I might not have
• 15:11
  understood why they were that way.
• 15:13
  Because as time goes on, you may understand, oh, that's why it's
• 15:16
  that way. I didn't get that Now I know.
• 15:18
  But the other thing that happens is you will forget all these
• 15:21
  ideas that you have when you're new and fresh.
• 15:25
  Write down those ideas because you will forget them in a couple
• 15:27
  of weeks. As they say, it becomes
• 15:28
  wallpaper. Be careful when forming
• 15:31
  alliances in a new kitchen. As a new chef, usually the
• 15:34
  person that comes to you with all the complaints, there's
• 15:36
  always one person like your first week there that wants to
• 15:39
  sit you down and they're going to try and throw someone under
• 15:42
  the bus. And usually the person that
• 15:43
  they're throwing under the bus is someone above them or someone
• 15:47
  that they want to get fired because they've had beef in the
• 15:49
  past and they always wait for the opportunity for the new chef
• 15:53
  to start. So if you're the new chef
• 15:54
  starting, no, there's going to be this one bad cook, and it's
• 15:58
  usually the bad cook that's going to come to you and tell
• 16:00
  you someone else who's probably not a bad cook is a bad cook.
• 16:04
  And normally it's because they're being held accountable.
• 16:06
  Be careful of that. That's something to look out
• 16:08
  for. Be careful getting too close to
• 16:10
  people early on because you don't know what's going to
• 16:13
  happen in the coming weeks. You may really like someone on
• 16:16
  their first day, their second day, and then their true color
• 16:18
  show, and then you have to let them go.
• 16:20
  Or something happens like that. And it's hard to let someone go
• 16:23
  when you know them and you know their kids names and you know
• 16:26
  their family and you think they're a great person.
• 16:28
  So sometimes keeping a little bit of professional distance
• 16:30
  early on is good because you need to let the dust settle when
• 16:33
  you take over a new job. Now, if you're coming in as a
• 16:35
  cook, you need to keep that same strategy.
• 16:39
  Don't get too friendly with everyone because a lot of times
• 16:42
  some of the bad apple cooks want to adopt you, right?
• 16:46
  I don't share stories like this about my childhood, but I grew
• 16:49
  up in a rough neighborhood, and when I was in high school, I
• 16:52
  changed schools and I was by myself.
• 16:54
  I didn't know anybody. And I grew up in a rough area,
• 16:57
  gangland, and I was having lunch by myself and I got surrounded.
• 17:00
  There was like 10 of them. So they surrounded me and they
• 17:03
  said, you're new to this school. I said, Yep.
• 17:05
  And they said those people that don't side with us are basically
• 17:08
  dead. I was like, well, I guess I'm
• 17:10
  siding with you guys then, and they were the wrong people to
• 17:12
  side with. But I didn't know that I was
• 17:14
  new. The same thing happens in
• 17:15
  kitchens, right? A lot of times the bad Apples
• 17:18
  want to adopt someone, so they could have alliances because
• 17:22
  sometimes there's factions in kitchens, there's the hard
• 17:24
  working faction and then there's the toxic faction of the
• 17:27
  kitchen. And you got to be careful to
• 17:29
  recognize which are which I would say, obviously align
• 17:33
  yourself with the people that are the better performers.
• 17:35
  If you want to be a good chef, if you want to surround yourself
• 17:37
  with the complainers, you're going to get sucked into that
• 17:40
  and you're going to get stuck just complaining and you get
• 17:42
  sucked into that trap. So before you form strategic
• 17:45
  alliances, just go home, take notes, write things down.
• 17:50
  Don't get too deep into the social dynamics of the kitchen.
• 17:52
  The other thing to look out for when you're the new FNG is the
• 17:56
  games that people are going to play with you, especially if
• 17:58
  you're very green right out of culinary school, They're going
• 18:01
  to send you to look for the bacon stretcher, the can of
• 18:03
  steam or the left-handed spatula or the non stick salt, all these
• 18:07
  mythical things that don't exist.
• 18:10
  You got to be careful of that. The Dirty tricks that they play,
• 18:12
  they're going to send you to the next door restaurant and say go
• 18:15
  ask them for the bacon stretcher and that restaurant's going to
• 18:17
  say no, you got to go next door. You got to go over here, you got
• 18:20
  to next to you've been gone for an hour looking for the bacon
• 18:23
  stretcher, which there's no such thing.
• 18:25
  You got to watch out for some of those games.
• 18:27
  So does it suck? Yes, it sucks, but it still
• 18:30
  happens and you should know it. So you don't fall for these
• 18:32
  tricks. And if you're listening to
• 18:33
  Chef's PSA, you're smarter than everyone else.
• 18:35
  You know the tricks before you even go in.
• 18:37
  You won't fall for them. Don't fall for the old go mop
• 18:39
  the freezer with water. Don't fall for that one.
• 18:42
  You will fall Literally. Other things to not do when
• 18:45
  you're the new person is don't negotiate salary and all that
• 18:49
  and then start and then want to change.
• 18:51
  It's just a red flag for them. We talked about this before.
• 18:54
  Be upfront in the interview process with what you need for
• 18:57
  scheduling, what you're going to need for time off if you have
• 18:59
  things planned, weddings trips, be upfront in the interview
• 19:03
  process, not after you get hired is a good thing.
• 19:06
  It leaves a bad taste in the mouth of the chef if you don't
• 19:08
  do that. Best advice I could give you if
• 19:10
  you're the new person in the kitchen is just don't be an
• 19:13
  asshole. Be respectful.
• 19:14
  Be kind to everyone. Carry yourself as a professional
• 19:17
  and people will usually treat you as a professional.
• 19:19
  It's the best advice I could give you today.
• 19:21
  Anyway, that's it for today. If you want to support the show,
• 19:23
  you know what to do. Make sure you leave five stars.
• 19:26
  Nothing less than five stars. Go to chefspsa.com.
• 19:29
  You get all the books, all the merch.
• 19:31
  Everything that you need is a chef.
• 19:32
  Thank you very much. Go share your Spotify wrapped
• 19:35
  list with chefs PSA on it. Tag me.
• 19:38
  Thank you all very much. See you next week.
• 19:40
  Hit the porno music.