Latest / I Am All In with Scott Patterson / Luke’s Diner: It’s Donna Reed Night

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Luke’s Diner: It’s Donna Reed Night · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I Am all In Again.
• 0:09
  Speaker 2: Let's I Am all In Again with Scott Patterson an
• 0:20
  Speaker 2: iHeartRadio podcast.
• 0:22
  Speaker 1: Hey Everybody, Scott Patterson, I Am all In Podcast one
• 0:25
  Speaker 1: eleven productions. iHeartRadio, iHeartMedia, iHeart Podcast. Luke's Diner Episode. We
• 0:33
  Speaker 1: are going to take our little journey through this episode
• 0:40
  Speaker 1: with none other than Brooke Bayevsky, otherwise known as the
• 0:44
  Speaker 1: Incredible Chef bay She's a celebrity chef, wellness expert, social
• 0:49
  Speaker 1: media sensation known for her creating delicious, healthy, and allergen
• 0:54
  Speaker 1: friendly meals with a passion for making gourmet food accessible
• 0:58
  Speaker 1: to all. She's worked with top brands, celebrities, athletes, all
• 1:01
  Speaker 1: while sharing her culinary expertise online. Today, we're diving into
• 1:05
  Speaker 1: the world of Gilmore Girl's food and hearing about her
• 1:09
  Speaker 1: experiences in the kitchen.
• 1:11
  Speaker 3: Welcome chef by thank you so much. It's so nice
• 1:15
  Speaker 3: to meet you, and thank you for having me.
• 1:17
  Speaker 1: It's a pleasure to have you. Nice to meet you too.
• 1:20
  Speaker 1: We're excited. So episode fourteen, season one that Damn Donna
• 1:26
  Speaker 1: reed and we are treated to a lot of food Brooke.
• 1:31
  Speaker 1: To just name a few, we see pizza, homemade donuts,
• 1:33
  Speaker 1: chocolate cake, lamb chops, mashed potatoes, green beans, steak. I'm
• 1:38
  Speaker 1: so hungry right now, let's take a break and go
• 1:43
  Speaker 1: eat some food. No, I'm kidding, all right, So we'll
• 1:46
  Speaker 1: get into the food shown throughout the episode.
• 1:49
  Speaker 3: But first, how did you.
• 1:50
  Speaker 1: Break into the world of cooking for celebrities?
• 1:55
  Speaker 4: I definitely I get this question a lot. I definitely
• 1:58
  Speaker 4: did not have the traditional culinary career path. Most people
• 2:03
  Speaker 4: go from you know, high school to culinary school work
• 2:05
  Speaker 4: you right up in a restaurant or a hotel hospitality group.
• 2:08
  Speaker 4: For me, I grew up in a family with nine
• 2:11
  Speaker 4: allergens among the five of us, so I always saw
• 2:14
  Speaker 4: this need to cater to dietary needs focus on food
• 2:18
  Speaker 4: for health, and I knew this was going to be
• 2:21
  Speaker 4: an increased need just seeing the food system in our country.
• 2:26
  Speaker 4: So my background is very niche. I an undergrad I
• 2:29
  Speaker 4: studied food science, product development, and nutrition, and then I
• 2:33
  Speaker 4: went to a health supportive culinary arts program which focused
• 2:37
  Speaker 4: on eating for health and wellness, which at that time,
• 2:40
  Speaker 4: several years ago, was the first kind of program of
• 2:44
  Speaker 4: its kind. Most and this was crazy to me, most
• 2:47
  Speaker 4: culinary schools don't cover health, wellness and eating. I nutritiously
• 2:53
  Speaker 4: and this blew my mind. So this was the first
• 2:55
  Speaker 4: program that was really really interesting to me. And up
• 2:58
  Speaker 4: until then, I was doing a lot of corporate food
• 3:00
  Speaker 4: product development, so developing the healthiest food products for the
• 3:03
  Speaker 4: largest companies in the world, like egg bites for Starbucks
• 3:06
  Speaker 4: and soups for Panera Bread. And I always had this
• 3:09
  Speaker 4: passion for healthy food and making healthy food accessible to all.
• 3:12
  Speaker 4: And after I was in this program, I started getting
• 3:15
  Speaker 4: approached by this culinary program. I was approached by trainers
• 3:19
  Speaker 4: and nutritionness of athletes in the NBA in the NFL
• 3:22
  Speaker 4: who they're all about nutrition. You know, they just can't
• 3:26
  Speaker 4: have a normal chef. They need someone who can analyze
• 3:29
  Speaker 4: blood work. And if a trainer came to me and said,
• 3:32
  Speaker 4: I need a high protein, no night shade, low inflammatory diet.
• 3:36
  Speaker 4: They need two hundred and fifty grams of protein a day,
• 3:39
  Speaker 4: and here's the times that they can eat. Come up
• 3:42
  Speaker 4: with a perfect meal plan. They need someone who could
• 3:44
  Speaker 4: do that. And my background is niche and still is
• 3:47
  Speaker 4: pretty niche to be able to do that. So I
• 3:49
  Speaker 4: can look at all of their blood work and come
• 3:51
  Speaker 4: up with this designer diet. And then pretty soon after
• 3:54
  Speaker 4: that it was their wives who were models, actors in
• 3:59
  Speaker 4: the industry, and then it kind of snowballed from there.
• 4:01
  Speaker 4: But it was a very interesting approach to private chefing
• 4:05
  Speaker 4: that I broke into because prior to me, when you
• 4:08
  Speaker 4: would private chef, you would go in, you would sign
• 4:11
  Speaker 4: an NDA and you would just say, you know, you
• 4:13
  Speaker 4: go and you cook. You can't talk about who you're
• 4:14
  Speaker 4: cooking for. For me, I started building up this social
• 4:17
  Speaker 4: media platform as a celebrity private chef, and my clients,
• 4:22
  Speaker 4: now clients, started following me on my platforms, so they
• 4:24
  Speaker 4: actually wanted me to post about them and be in
• 4:27
  Speaker 4: my videos. So it's kind of a very interesting path
• 4:30
  Speaker 4: and to create our celebrity private chef.
• 4:33
  Speaker 1: Very symbiotic relationship there. Wonderful. So you've been very open
• 4:40
  Speaker 1: about your love for Airwan. Do you do all your
• 4:43
  Speaker 1: grocery shopping there? Do you mix it up with other stores?
• 4:46
  Speaker 4: Yeah?
• 4:46
  Speaker 3: Me both think Airwon pays me. They do not. They
• 4:49
  Speaker 3: do not.
• 4:51
  Speaker 4: I would say I let my clients choose where they
• 4:53
  Speaker 4: want me to shop, but typically it's a lot of
• 4:56
  Speaker 4: fun and no budget and Airwan is all organic, really
• 4:59
  Speaker 4: high quality, So typically I do shop at Airwin. I
• 5:04
  Speaker 4: spend a tremendous amount of money at Airwan and film
• 5:06
  Speaker 4: some funny content there. And now I have my own product.
• 5:10
  Speaker 4: I have a carrot cake, which is one of the
• 5:11
  Speaker 4: best selling desserts in Airwan. But it's fun. People are
• 5:15
  Speaker 4: just so fascinated with it. And they'll be like, I,
• 5:19
  Speaker 4: how did you spend thirty thousand dollars in Airwan last month?
• 5:22
  Speaker 4: You're so tone deaf, and I'm like, how do you
• 5:24
  Speaker 4: afford that? I'm like, one, I don't pay for the ingredients,
• 5:26
  Speaker 4: of course, and then two, it's my celebrity clients that, yes,
• 5:31
  Speaker 4: are buying these Airwan groceries. But I do a lot
• 5:33
  Speaker 4: for inner city children and families, for cooking classes and nonprofits,
• 5:37
  Speaker 4: and it's actually those clients that are paying for me
• 5:40
  Speaker 4: to be able to do those classes. When the La
• 5:42
  Speaker 4: fires happened, it was my clients that gave me tens
• 5:45
  Speaker 4: of thousands of dollars to make meals for those in
• 5:47
  Speaker 4: need and on.
• 5:48
  Speaker 3: The front line.
• 5:48
  Speaker 4: So they're the most thoughtful people ever. But yeah, they'll
• 5:52
  Speaker 4: you know, unlimited budget at Airwan is very fun.
• 5:55
  Speaker 1: What's the single most expensive item you have ever purchased?
• 5:59
  Speaker 4: At the forty dollars water and a view of it,
• 6:06
  Speaker 4: and people actually bought it because they were so curious
• 6:09
  Speaker 4: that all the airons sold out of this water when
• 6:11
  Speaker 4: I did a very viral review of it a couple
• 6:13
  Speaker 4: of years ago, and people would come together at dinner
• 6:16
  Speaker 4: because it's the price of a restaurant to eat there,
• 6:18
  Speaker 4: and instead of sharing a bottle of wine, they would
• 6:20
  Speaker 4: share this bottle of water, which is so funny. It's
• 6:23
  Speaker 4: nanopure hyperoxygenated water. Okay, not worth it in my opinion.
• 6:30
  Speaker 1: No, no, didn't notice anything remarkable happening after you were
• 6:35
  Speaker 1: drinking it.
• 6:36
  Speaker 4: So I actually tried to travel with it, and then
• 6:39
  Speaker 4: I realized it was just to carry on. So I
• 6:40
  Speaker 4: had this massive bottle of like it's forty dollars. I
• 6:44
  Speaker 4: was going to New York to film with it. I
• 6:46
  Speaker 4: was like, I'm going to let this go to waste.
• 6:48
  Speaker 4: I'm not going to dump it because I can't take
• 6:49
  Speaker 4: it through security.
• 6:50
  Speaker 3: So at six.
• 6:51
  Speaker 4: Am, I chugged this entire bottle of water, and I
• 6:54
  Speaker 4: thought I was going to sleep on the plane, but
• 6:56
  Speaker 4: because it's hyperoxygenated, it was like so much oxygen to
• 6:59
  Speaker 4: my brain that I was wide awake. So that's the
• 7:02
  Speaker 4: one benefit of is I was so wide awake on
• 7:04
  Speaker 4: that flight, I felt like I had three coffees, so
• 7:07
  Speaker 4: people swear by a sip of it.
• 7:08
  Speaker 3: Would I pay forty dollars for water? No? But now
• 7:11
  Speaker 3: since they have the twenty dollars single strawberry that just
• 7:14
  Speaker 3: launched there, we need to go review it.
• 7:17
  Speaker 1: Okay. Yeah, So you've cooked for some big names like
• 7:23
  Speaker 1: Paris Hilton, Sara, Michelle Geller, Mindy Kayleg. What's the most
• 7:29
  Speaker 1: outrageous or challenging dish you've ever attempted to create? Weather
• 7:33
  Speaker 1: for a client or just for fun.
• 7:36
  Speaker 3: I would say none of those three clients.
• 7:38
  Speaker 4: But I had another client who I was cooking on
• 7:41
  Speaker 4: a boat and everything had to be covered in gold
• 7:43
  Speaker 4: flakes just to do it. I mean, I've done two
• 7:46
  Speaker 4: thousand dollars pizzas, three hundred dollars mac and cheese, five
• 7:49
  Speaker 4: hundred dollars girl cheeses, just ridiculousness for housewives and famous
• 7:54
  Speaker 4: housewives and things like that.
• 7:55
  Speaker 3: But I would say the.
• 7:56
  Speaker 4: Covered in gold flakes, and I still have gold like
• 8:00
  Speaker 4: PTSD because one covering a hot ribbi in gold flakes
• 8:04
  Speaker 4: it is not an easy task and also it has
• 8:06
  Speaker 4: to be done fast to keep the stay hot.
• 8:08
  Speaker 3: And it's like glitter, so it gets everywhere.
• 8:11
  Speaker 4: It gets in your clothes, it gets in the carpet,
• 8:14
  Speaker 4: So I yeah, that would be that would be the craziest.
• 8:17
  Speaker 3: But two thousand dollars pizza.
• 8:19
  Speaker 4: I actually had my client record me serving this pizza
• 8:22
  Speaker 4: because I was like, no one's gonna believe that I
• 8:25
  Speaker 4: actually made this, so you need to fill me. And
• 8:28
  Speaker 4: then I posted it and when viral. But I used
• 8:31
  Speaker 4: caviare and expensive nuts from around the world to make
• 8:34
  Speaker 4: these vegan cheeses and I put gold flakes on it
• 8:37
  Speaker 4: and it was ridiculous. But some people like expensive bottles
• 8:41
  Speaker 4: at a club for a table, this client wanted to
• 8:44
  Speaker 4: show off with the two thousand dollars pizza.
• 8:46
  Speaker 1: Wow. So all right, So Gilmore Girls is famous for
• 8:50
  Speaker 1: its love of comfort food obviously burgers, pancakes, and let's
• 8:54
  Speaker 1: amount to coffee. How would you put a healthy twist
• 8:57
  Speaker 1: on some of these classic Gilmore.
• 9:01
  Speaker 4: Oh well, first, huge fan of Gilmore Girls, So this
• 9:04
  Speaker 4: is this is amazing. My sister will be breaking out
• 9:07
  Speaker 4: knowing that watching this one. So I would say a
• 9:12
  Speaker 4: lot of people don't know how to make something healthy
• 9:14
  Speaker 4: and I and that's still satisfying. I love breaking that
• 9:17
  Speaker 4: stigma that healthy food is anything is boring, it's bland,
• 9:21
  Speaker 4: it's unsatisfying, it's not delicious, and just making delicious healthy
• 9:25
  Speaker 4: food that everyone can eat. So I would say for diners,
• 9:30
  Speaker 4: I would say focusing on really high protein to still
• 9:34
  Speaker 4: be satisfying.
• 9:35
  Speaker 3: Like I make.
• 9:36
  Speaker 4: A burger and the bun is made with a fluffy
• 9:41
  Speaker 4: egg whites is the base. It still has a great shoe,
• 9:43
  Speaker 4: it's covered in sesame seeds, but it's really high protein.
• 9:46
  Speaker 4: And then the burger itself is still so high protein
• 9:48
  Speaker 4: and satisfying. So there's a arugula, there's like a spicy mayo,
• 9:52
  Speaker 4: there's caramelized onions, there's a delicious turkey burger. And I
• 9:57
  Speaker 4: would say things like fries an easy ha is air
• 10:02
  Speaker 4: fried air fried air baked fries, mixing in combining fries
• 10:07
  Speaker 4: with other vegetables, you still get that satisfying crunch. But
• 10:09
  Speaker 4: doing ruta baga, doing carrots, doing sweet potatoes, high fiber,
• 10:13
  Speaker 4: high nutrients, and then doing some simple swaps like a ketchup.
• 10:17
  Speaker 4: I know is a diner saple, but I make a
• 10:20
  Speaker 4: homemade ketchup that I think is way better and more
• 10:22
  Speaker 4: flavorful because ketchup is basically.
• 10:25
  Speaker 3: Dyed corn syrup. That's all it is.
• 10:27
  Speaker 4: So you can actually get so much flavor and nutrition
• 10:30
  Speaker 4: out of a freshly made tomato ketchup, and it tastes better.
• 10:33
  Speaker 1: Right right, right, all right, So Lorala and Roy come
• 10:46
  Speaker 1: to you. You know they're eating habits. They want a
• 10:49
  Speaker 1: signature dish. What would you make for them?
• 10:51
  Speaker 4: Okay, So for breakfast, I would say, and I would
• 10:57
  Speaker 4: healthify the diner doughnut. Those always pleasantly surprised. I make
• 11:02
  Speaker 4: grain free apple cider donuts that are beautiful the fall season.
• 11:07
  Speaker 4: They have this coconut sugar coating with cinnamon and the
• 11:11
  Speaker 4: base it's a cassava almond flour baked doughnut.
• 11:14
  Speaker 3: They're still so moist and delicious.
• 11:15
  Speaker 4: I actually did content where I went to the Santa
• 11:17
  Speaker 4: Monica pier in with my little donut hat and I
• 11:20
  Speaker 4: looked like a donut vendor with my friend Dan Yellow
• 11:22
  Speaker 4: Monette and other actress and we delivered donuts and people
• 11:25
  Speaker 4: were like, this is better than the fair food. People
• 11:27
  Speaker 4: compared it with the palelcakes and everything. So I would
• 11:30
  Speaker 4: say those doughnuts and then paired with I make really
• 11:34
  Speaker 4: good turkey sausages and other kind of dinery brunch food,
• 11:40
  Speaker 4: my maple glaze turkey bacon, and then I make really
• 11:44
  Speaker 4: good high protein waffles with Quema flour almond flour. So
• 11:52
  Speaker 4: I think lots of opportunity for a healthy diner breakfast
• 11:55
  Speaker 4: to help the bye it for sure, your hash browns
• 11:58
  Speaker 4: made with Colie shreaded cauliflower, oh boy, crazy, But I
• 12:01
  Speaker 4: swear you would love it.
• 12:03
  Speaker 1: I'm sure I would. Do you have a favorite season
• 12:06
  Speaker 1: that you cook for or cook in?
• 12:09
  Speaker 3: So I also grew up in the Northeast, so I
• 12:11
  Speaker 3: love actually really he's in now.
• 12:14
  Speaker 1: I'm in La where in the northeast.
• 12:16
  Speaker 3: Western Massachusetts?
• 12:18
  Speaker 1: Okay, all right.
• 12:20
  Speaker 4: So I love skiing in the winter. I would say
• 12:23
  Speaker 4: fall is my favorite season. Nothing beats a Northeast fall.
• 12:26
  Speaker 4: Very Gilmore girls ask of the apple picking and we
• 12:28
  Speaker 4: would go and picking and apple ci or donuts.
• 12:31
  Speaker 3: It's that was my childhood. I love it.
• 12:34
  Speaker 1: Yeah, I grew up in the Northeast too. I miss it.
• 12:37
  Speaker 1: Southern New Jersey, Okay.
• 12:39
  Speaker 3: I have family in Cherry.
• 12:40
  Speaker 1: Hill, I don't. I grew up in the next town over, Amazing. Yeah, Yeah,
• 12:46
  Speaker 1: it's beautiful down there. Miss those falls, I really do.
• 12:50
  Speaker 1: And I actually kind of missed the winners. But then
• 12:51
  Speaker 1: I realized, I just I was a kid in those winters.
• 12:55
  Speaker 1: I don't have to drive around in them, and like,
• 12:57
  Speaker 1: you know, haul my own kids around in the winter,
• 12:59
  Speaker 1: So it's a little different equation. But anyway, really missed
• 13:03
  Speaker 1: the place. So tell us a little bit more about
• 13:07
  Speaker 1: how you're using your platform and your culinary skills to
• 13:11
  Speaker 1: help people affected by the LA wildfires. Yeah.
• 13:15
  Speaker 4: So I've always been very philanthropic since I was younger.
• 13:20
  Speaker 4: I started multiple nonprofits across the country to help inner
• 13:23
  Speaker 4: city children and families. So when there's a community, especially
• 13:26
  Speaker 4: by community that needs help, the first thing I don't
• 13:28
  Speaker 4: even think of twice about it.
• 13:30
  Speaker 3: I'm just like, how can we do something? How can
• 13:31
  Speaker 3: we help?
• 13:32
  Speaker 4: So when the La fires happened, I lost sixty of
• 13:35
  Speaker 4: my clients and friends lost their homes. Sixty six zero
• 13:39
  Speaker 4: was like apocalyptic. So many of my celebrity clients were
• 13:42
  Speaker 4: in the Palisades Malibu. So many my friends just grabbed
• 13:45
  Speaker 4: things and ran, And I was like, Okay, my clients,
• 13:48
  Speaker 4: you know, as tragic as it is, they have somewhere
• 13:51
  Speaker 4: to go. But there were so many frontline workers, There
• 13:55
  Speaker 4: were so many people that worked in those homes, the
• 13:58
  Speaker 4: house staff that had nowhere to go.
• 14:00
  Speaker 3: We're out of jobs.
• 14:01
  Speaker 4: There's like ninety thousand people within ten thousand houses that
• 14:05
  Speaker 4: burned down, and I was like, what can I do?
• 14:07
  Speaker 4: So immediately making meals. I partnered with Holy Smokes Kosher
• 14:11
  Speaker 4: Barbecue in La and she had a commercial kitchen we
• 14:16
  Speaker 4: could use, and we just I recruited volunteers, I recruited suppliers.
• 14:21
  Speaker 3: My food bake.
• 14:21
  Speaker 4: Community and my clients helped me raise two hundred and
• 14:24
  Speaker 4: sixty thousand dollars in one week to make thousands of
• 14:27
  Speaker 4: meals every single day because one what people were dropping
• 14:30
  Speaker 4: off at the firehouses for firefighters sleeping on the floor
• 14:34
  Speaker 4: working around the clock were donuts and gatorade, And like,
• 14:37
  Speaker 4: these people, these are heroes. These are people working around
• 14:40
  Speaker 4: the clock. They need high protein, nutritious, delicious, veggie forward meals.
• 14:45
  Speaker 3: That's what they need.
• 14:47
  Speaker 4: And a lot of the food was being turned down
• 14:49
  Speaker 4: because if something's not made in a commercial kitchen, they
• 14:51
  Speaker 4: couldn't even accept it. So people really wanted to help.
• 14:54
  Speaker 4: So my biggest mission was, guys, we can make more meals,
• 14:57
  Speaker 4: but you're going to go way farther donating to us
• 15:00
  Speaker 4: to give them commercial grade food that they can accept,
• 15:02
  Speaker 4: then going into your kitchen and dropping off junk food
• 15:05
  Speaker 4: or food that you with the right intention that they
• 15:07
  Speaker 4: can't accept at the firehouses. So it was amazing the
• 15:12
  Speaker 4: community that came together what we did. I'm still going
• 15:15
  Speaker 4: next week to make some food for those that are
• 15:17
  Speaker 4: displaced as we speak. But it was amazing to see
• 15:22
  Speaker 4: the LA community come together and I feed feed our heroes.
• 15:27
  Speaker 4: The frontline workers were incredibly amazing, working around the clock
• 15:32
  Speaker 4: in that environment, in that air. I was miles away
• 15:36
  Speaker 4: in the kitchen we would deliver to the front lines,
• 15:37
  Speaker 4: and that I would be in an N ninety five
• 15:39
  Speaker 4: mask and the air was still affecting me.
• 15:41
  Speaker 3: So they are truly heroes. So the least I could
• 15:45
  Speaker 3: have done.
• 15:45
  Speaker 1: Well, good for you and thank you for those contributions.
• 15:50
  Speaker 1: Much appreciated.
• 15:51
  Speaker 3: Are you in La currently.
• 15:53
  Speaker 1: No, I'm out actually in near Malibu now. So you know,
• 15:57
  Speaker 1: we were affected. We weren't evacuated, but almost we were packed.
• 16:03
  Speaker 1: The cars were packed, We were ready to go at
• 16:05
  Speaker 1: a moment's notice. All our valuables were in the car,
• 16:08
  Speaker 1: you know, that kind of thing. But we never got
• 16:09
  Speaker 1: the we never got the message to clear out, you know,
• 16:12
  Speaker 1: the wind would change if we would get within five
• 16:15
  Speaker 1: miles or something like that, you know, because there were
• 16:17
  Speaker 1: multiple fires going in the Palisades fires and then there
• 16:20
  Speaker 1: was all kinds of different fires. They kept cropping up. Yeah,
• 16:25
  Speaker 1: but we really dodged a bullet, all right. If you
• 16:29
  Speaker 1: were to come into Luke's Diner, Brook, what would you
• 16:32
  Speaker 1: order and where, even more importantly, would you sit?
• 16:39
  Speaker 3: Hmm? I guess a comfy booth.
• 16:44
  Speaker 4: Whenever I post up and I somewhere, I'm always working.
• 16:48
  Speaker 4: I stay somewhere for a very long time until I
• 16:50
  Speaker 4: get eyes that I need to leave. But I would
• 16:53
  Speaker 4: order I'm very healthy, so they probably would. You'd probably
• 16:57
  Speaker 4: spit in my food because I would say, like the
• 17:00
  Speaker 4: can I change.
• 17:01
  Speaker 3: Everything on the menu? Kind of?
• 17:04
  Speaker 4: And I would be the second I asked for gluten
• 17:07
  Speaker 4: free toast, I know my food would be spitting and
• 17:10
  Speaker 4: I know it's not A.
• 17:11
  Speaker 1: Model would never do that. He might, he might be
• 17:14
  Speaker 1: a little grumpy, but he wouldn't do that.
• 17:17
  Speaker 3: I would ask.
• 17:17
  Speaker 4: For like an egg white omelet with veggies, and they'd
• 17:21
  Speaker 4: be like, who is this healthy girl?
• 17:23
  Speaker 1: I did that all the time. That's not a good deal.
• 17:26
  Speaker 3: You got it? Yeah, I think that that's easy.
• 17:29
  Speaker 2: That's easy.
• 17:31
  Speaker 1: Less work for me, No, I mean, I mean, you know,
• 17:33
  Speaker 1: I just tell Caesar what to do exactly. Oh, it's
• 17:35
  Speaker 1: been fun getting to know You're fun talking to you,
• 17:38
  Speaker 1: And thank you so much for for for helping out
• 17:41
  Speaker 1: those heroes. Really really important thing to do.
• 17:45
  Speaker 3: Uh.
• 17:46
  Speaker 1: And you can find Brooke on Instagram and TikTok as
• 17:49
  Speaker 1: at Chef Bay c h E F b A And
• 17:54
  Speaker 1: if you want to see some of her recipes, check
• 17:56
  Speaker 1: out in the Kitchen with Chef Bay cam.
• 18:01
  Speaker 3: And the link of my bio.
• 18:02
  Speaker 4: I have a substack, so I post two to three
• 18:04
  Speaker 4: d recipes every single week on substack and I have
• 18:08
  Speaker 4: a great community there, so definitely.
• 18:09
  Speaker 3: Check that out.
• 18:10
  Speaker 1: We'll surely do that. Thank you so much, Brooke for
• 18:13
  Speaker 1: your time and your insights and your charity to the community.
• 18:18
  Speaker 1: Much respect to you and good luck with everything, and
• 18:21
  Speaker 1: thank you everybody for downloading. We will see you on
• 18:24
  Speaker 1: the next episode of Luke's Diner. And remember where you lead,
• 18:29
  Speaker 1: we will follow. Stay safe everyone, Hey, everybody, don't forget
• 19:02
  Speaker 1: Follow us on Instagram at I Am all In podcast
• 19:06
  Speaker 1: and email us at Gilmore at iHeartRadio dot com.