2 . Hey , food Fan , this is your one and only co-host , chef Jeffery Schlissel . Guess what ? That's right . Carl's still not here . He's in now . Not training in competition . Not a competition for him eating , but him for judging . So I'm now sitting in , but for me that's helping me out . It is none other than that is right .
He's still here and we still have Pooch . But they got a friend that came on board and we're going to talk to you and I cannot wait until this one gets started . So hang on for your hats , man . It's going to be a bumpy ride . Pooch , take it away Gotcha . So we have none other than the marketing guru extraordinaire from Chef Rubber , maddie .
Maddie has been selling the hell out of her product to all the chefs here . Let us know what Chef Rubber does , because Chef Rubber is so complex . Over 3,000 products , correct ? Right ? That is crazy .
And to think that you have everything that a chef would need , from molecular astronomy to sauce bases , to now a whole cocktail line of additives and this would take flair for cocktails . Tell us about everything you guys have going on .
Well , I always like to start . When people are like what is Chef Rubber or who is Chef Rubber , I'm like what art ? We do everything . Any form of color in powder , liquid colored cocoa butter , any form of color that you need , any ingredient , from agar agar to xylitol flavors .
We do make food grade silicone molds that's where the rubber comes from , because Chef silicone is just not as fun , not as catchy . And then we did just recently launch a mixology line . We have everything from rim glues , rim jobs , rim licks , different types of ingredients like egg white powder for your egg white cocktails .
I told you guys I'm really honest and I say it with such a straight face too . Wait , I'll just forward to my . I want a t-shirt that says ask me about my rim jobs .
Yes , and I'll pay for that . It's so tongue in cheek and it's so industry friendly that it's smart , it's clever , it's taken it to the extreme , but chefs take it to the extreme every day .
You know you can drink and you know , become a reserve . You drink to loosen up , you drink to have fun , and so , when your bartenders can see these , products and they're like I'm sorry , but what is the name of this ?
It's an aromatic and it says blood orange is my safe word what is going on ? It's racy and that's what we like in a different shape , oh yeah of course I want to go back to the camera , because when we were , when you guys were describing that , I actually was showing the business card and I want to show that again real quick .
That's our fun business card , yeah .
So you want to misprimise everybody that can't see this ?
So I always like to say got rubber . And they open it up , always thinking it's a match book and it's a rubber condom .
Some chefs think it's a finger condom you know , because that's practical , but no .
Yeah , this is the real deal . I love that and it's also I want to show if they can see my arm right here . What did you guys spray on my ?
arm . Those are one of our fluffers . It's the disco fluffers . Yes .
Don't act as if you've had that all week .
Just today . Okay , it's the first time today .
The first time today .
I've been very excited about it , jeff has been spraying himself with glitter all week . It's honestly turning into a problem .
It's a lifestyle it is .
You know , glitter ? People deserve rights too .
Glitter has feelings too , and with Chef Robert .
Glitter has flavour now .
Absolutely can .
That vanilla spray ? The first thing I asked them when they sprayed the one that was like bubblegum . What was my first question to you ? Can you do ? What flavour do you have ? Do you have ?
Oh , you asked if we have a bacon , of course Right , and I was like funny , you should say that we have one called Blowing Smoke , but not bacon . It literally smells like barbecue . So I love that one for a smoky old fashioned , for really kind of beefing up a man's drink . And you know , you guys might not want glitter in bubblegum , that's okay .
I can guarantee you I don't . So how long do those fragrances last ? Can it be for a food product ? Can you do it bag or it evaporates because it's alcohol based .
It depends , Honestly , they last for a long time . I've had them sprayed on me and it's like if I don't wash my hands or if I haven't , it will be there for the next 12 hours .
Good to know Nothing like a chef , because we're washing our hands every like 30 seconds . But , you know , for the sensory overload for a consumer . For instance , if you do a dish and you spray that dish with the smoky scent or whatever scent that you choose to use , that lasting impression is going to have .
That customer is going to go home smell that again and they're going to remember that dish so that it's just smart and practical , and it's great that your company is taking it to that level .
And those perfumes . They have two components an aromatic feature as well as a dropper for flavor . So you can drop it in and you can add other flavors without adding volume to your cocktail in really being able to play with really unique flavors .
Don't think about the cocktail . I mean , you think about it . Like he pointed out , when I was going to culinary school , we were always told , hey , it's 98% of the time we eat with our eyes , but they never told us that 80% of the time we're eating with our nose smell .
And the fact that you guys are combining both the smell and that what he was describing is the niche or that event . I mean , imagine if you're thinking about doing a rosemary dish but you don't want to add the rosemary in and you have a spray or rose water , because you know how complicated rose water is .
Rose is a complicated flavor just to play with .
in general , Right , but imagine if you had an extra spray and then hit the table and you have that wafersapron with the rose water .
Wow , that's definitely magical . Yeah , one of my favorite drinks is an old fashioned and then they do just a quick smoke and it's kind of the show and it's the smell and you don't really taste it that much , you know , if at all , and it just makes the experience better of having a bad drink .
I agree you know , and that's Chef Everett like . If you look at our logo , one of our motto's is inspiring the senses and I really think food , dessert , cocktails , anything like it , should involve all of the senses .
It should have that texture , should have that color , that flavor , everything that you want to really create a full experience .
It's really revolutionary .
You have a flavor called fruity patouti , because that would be . I love that , I love that , I love that . I feel like that would be like a fruit loop like a fruit loop flavor . But the gentleman sitting right there is fruity patouti on his desk's handle .
You are fruity patouti . Any happens to be very flavorful .
One of the things I love , though , is I think you guys are being so . You're kind of revolutionizing the game , because you know , for instance , new Orleans is where the cocktail was developed , you know , in Peixio , who created the first croquette , which turned into the word cocktail ? That was an election . That was like for your pain .
You went to him because he was a pharmacist , so you went to him and said I have this aleman , I have this aleman . I mean , let me , let you try the things that I'm working on , but they're so in-depth with bitters and flavors and things that you would use .
You know , for instance , when a sazurac you're using , you're rimming it with absinthe , but you're not exploring the attitude of that . It makes everything else complex and the flavor go out . You guys are taking it to a new level where you can doyou get influenced mind blowing .
You can make anything appear like something , and then , when you actually taste it , it's something else . So it's sugary of the senses , but enhancing the senses at the same time . It's just genius , and who knows what you're doing . Well , that's even like our rim jobs .
They're not just your basic sugar or salt rim . They're used . I know it's not your basic rim job people .
These are the best . I'm really sorry .
Feel free to bleep me out at any moment .
No , no , no , we don't edit , we do not edit . Maddie , maddie , if you're not starting to stop talking about your special rim jobs .
We have sweet and spicy popping ones .
What I love about that is being so edgy . And then the other flip side of being the edginess to it , you can also take those silicone mats . And you guys said something to me was we can go do anybody's logo , oh yeah . Oh yeah .
There's a lot of country clubs that listen to us .
And wouldn't it be great that the chef does a dish with that logo of not grating .
It's like the brand-name of the Meghan Cartel and the Walk of Time .
What a greatI wasn't sure about the time , about that . Do you have any idea ?
It varies . Right now it's holiday , so it's really hard . This is our busy season . This is the busy season for the industry , especially the confectionary world . This is where they make or break it .
Thank God that music just stopped . Thank you .
Thank you .
Walmart , appreciate it .
But turn around time . It really just depends on the project how detailed the mold is , the size of the mold , the dimensions of the cavities and stuff like that . It could be anywhere from , you know , three weeks to six weeks . It really just depends on the project .
What are some of your main items ? What are the most popular ?
So what we're really known for as Chef River is our colored cocoa butter and that is what I just showed you , amarik Rashan . He uses our colored cocoa butter for all of his insane showpieces by even Bon Bon's chocolate makers , pastry chefs . They use our color , our ingredients .
Like I said , we have a ton of really hard to find ingredients , even for savory chefs . We have a lot of transglutaminase . We have a lot of savory powders . We take buffalo wing sauce and freeze , dry that and make it into a powder . We have a guy in LA that puts it on all of his french fries .
He goes through like five kilos of this stuff in a week .
Wow , by the way , that's kilos . Everyone that was like the coolest .
That's the measurement in LA . Oh no , that's Miami too .
I just I'm in back I'm like , oh , that's a lot . Oh wait , that's the rock stuff . We do a lot of the metric system .
It was a question like what are you , what are you known for ? And then you're , and then you're just like , yeah , we do like the coolest stuff with the coolest people .
Yeah , absolutely .
Like great answers .
And what's a platform to be on then ? The world of food championship platform , you know , I mean even .
Francesco LaFranco , who's here for the mixology competition . He's our customer , he uses all of our room jobs at Carver Hospitality and it's been really fantastic .
And what's cool , too , is that it allows the actual chef or mixologist bartender , whatever you , it gives them talking points .
Because you know bartenders especially .
You know they work off of tips and they work off of regulars and it's all about the art of conversation . More than it is . I mean , it's live nations , but it's also a conversation . I think we just came up with a concept right there .
Live nations and conversations . Make a note .
Under what it's our new restaurant .
Yeah but okay .
But Mark , mark , what , what ? 11 minutes 23 seconds into the podcast . But it's they because , you know , like the catchy tongue and cheek stuff , like rim job and all these other flavors , and it's it's thoughts and Pick up like sushi rolls .
They're so suggestive when you go to a sushi place all of them every single name , and what do ?
you order .
You order like the dirtiest sounding name because you want the waitress to say it back to you .
Well , that's , restaurants often do it with one . They might have one or two items where they kind of do something like that . It's a fun item and it's kind of like a highlighted item . But we talk all the time I mean in , in , in my industry , with , with selling the citrus juicers .
We talk about it as , yeah , sure , it's a labor thing and you do have fresh juice , but it's a showpiece , right . Yeah , if you , if you put it out in you and you do it the right way , it's a showpiece . And that's what you do all the time at the bar with your food items is you have to make it special edgy . It has the custom of the tension .
Well , and that was kind of the inspiration I'm developing this line . We were , you know , going through COVID , as with everyone else in the rest of the world is everybody was at home making drinks . Everybody knows what it costs to make a gin and tonic .
Everybody knows what it costs , and so when you go to a bar and you're being marked up three times the actual value , Three , where are you going ?
I cheated with the die bars .
I heard of PTs . I heard of well , let's go , it's a Vegas , it's a Vegas chain . Video poker bars that's where it's at . You're smart .
What I love about the whole concept , though , is the amount of inventory you guys have , because you know , you can get it from one place , but where if they want to get the real good stuff , I don't like to say like one stop shop , but we really are here to help you .
Like , tell me what your project is , tell me what it is that you're trying to create , and I will give you a myriad of items that I would recommend that I'm like . Here's how you do this . Now , I'm not going to teach you . That's not where we're at .
That's what you're paying for .
It's above me . I'm not here to teach you , but we do work with a ton of different schools all over the country that will help you and teach you , whether online , in person , what have you in developing your skills and utilizing your knowledge ?
University of YouTube Right .
It's so funny . People are like how do I do this ? Have you heard of Google ?
I get questions like what about this ? There's this thing called a smartphone in there and it says Google , Just ask .
Literally , you don't even have to do Google , you can just talk to your phone . Yeah , that's funny . Everybody's like don't say it , don't say it .
Everyone's going to answer right now . Hey , I just looked down . Yes , so where can they find the best for the Chef Rubber ?
You know so we work with a lot of distributors over the world , over the country . But really , what I would recommend ?
is to go ahead order online directly at chefrubbercom .
Anybody can create an account . You can create an account , the company can create an account . We are wholesale , with no minimums . Order as much or as little as you want . I won't do samples . You can buy a trial size and try it out .
Amen , that's a woman at my own heart making the money man . That's a sample . I'll never see you again .
I'd be like if you want to pay for shipping and I'm going to throw the cost for the product , then there's it's our business . Especially these days . You do have to pay up for your rim jobs .
You guys need something called the Chaun to go along with the rim job . Chaun , you know , rim job .
I don't know what did you say .
We'll talk about it later .
Okay , teach me these new words .
He's got a large repertoire of stuff like that .
Well , it's because I'm old .
Thanks guys , I've been developing that line and coming up with the names of everything you do . That . Yeah , I collaborated with a mixologist that we worked with Yelena Antor Cocktail Vision on Instagram . We collaborated with her and developed this line with her and we had the best time .
It was like a whole year of recipe and development , going through and making names for all of the perfumes , all of the rims . It was so much fun .
I got to get involved in that . Somehow I'll cook . I just want to be in the room , and you guys are based not far from here , right About 40 minutes away , so we have two facilities .
Our main facility is in Fredericksburg , texas , so Hill Country , right in between San Antonio and Austin , and then where I'm at is Las Vegas . That's where our original OG building was . We make products out there called transfer sheets . They're cocoa butter designs on plastic . I think of it like a peel and stick tattoo , but for your chocolate .
You can put it on different things too , but that is a good way to do branding without having like . If you didn't want to go to the whole route , this is a really easy way to make custom designs . We have tons of stock also to create a personal branding on your chocolates , cakes , pastries . Would it just be some sort of like a rubber press ?
No , no , so it's our colored cocoa butter on like it's an acetate sheet , so it's like a plastic sheet . It works like a peel and stick tattoo . You pour your chocolate , let it solidify , then you peel the plastic back and it leaves the design imprinted on your chocolate . There you go .
Yeah , those are awesome .
Those are great for making customized logos for events or your company . Weddings , weddings .
Weddings , weddings are so big .
I always see the wedding ones and I'm like I wish you luck , gender reveals your favorite .
I enjoy the rim job for gender reveals , for a rim job For a great makeup .
You know , you can get the pink one , you can get the blue one . We'll find out . They're both tasty .
I'm not sure , because I can just see this going down , lower and lower .
Oh , and then we have a virgin spirits line , that's the perfumes , but they give the aroma of alcohol , so you can do that for your preckon-tinis , your mocktails . That is absolutely true .
That gives them the essence of the alcohol . You should have led with that .
That is awesome .
Well , especially because and we've seen this as well is that the mocktail market has really grown and grown , so you can take like your lemonade that you're making ?
Yeah , drop in some margarita flavoring and you're gonna like , feel like you're drinking a margarita but there's no alcohol contact . That's awesome .
You know what's crazy is like the placebo effect is so crazy when you know obviously we use it with medical stuff and then pharmaceuticals and whatever . But Maddie was showing me yeah , we was yesterday and we were like , yeah , we have our own line of you know cocoa butter . And I was like , wow , I can smell it from here . It's not even open .
So it's the placebo of me seeing cocoa butter and then smelling cocoa butter , knowing what that smell is . It's just being like whoa , it like gives me back to the beach .
You know , like suntan lotion , you know , but I was like man , I can smell it from here .
and I was like no , you're not , it's not even open . I'm like holy moly .
Well , we also deodorize our cocoa butter stuff . I was like there's no way .
But it's so crazy that you have a placebo . Make you think that I didn't remember that and I was like is it me ?
Well , we like your water . I was like there's no way .
Did you try that drink last night from curveball , that little ginger beer ?
No , I didn't .
So , I was talking to Jacob after fucking half a minute they do .
It's the barbecue , whiskey right .
Which you wouldn't think is a flavor . It's interesting , so I went to a bar and restaurant in Vegas and that's where I hacked curveball and yeah , it's interesting .
But first I was like , why am I tasting celery ? Oh no , oh , like a celery wrap . Oh , I like that I like that .
And then I said to him I'm like , hey , tell me if you don't taste celery . And he's like I don't know if you just contaminated it with me saying it's a bit of a thing . And then I said to Pooch , go try this out . And he's like , dude , this is awesome . And I'm like , okay , what do you think of any of these things we broke down ?
I'm like , do you taste anything , like you know , celery ? And he's the one that goes I taste lourries . And so then , as we were talking to the young lady , she goes listen , during COVID we were barbecuing and drinking and some of the barbecue sauce fell into the end of my . The barbecue sauce , there you go , the cumin , the dory and there's all .
And that's where it came up from . And I think that's really cool that they had that innovation Like , oh , and you just go to Chef Rubber and buy that to make it like who would know , make yourself . Make like a little bourbon spray on the bacon before you go and compete in that yeah you got it . I mean , that's the thing .
The greatest thing , too , is like allowing these chef competitors who need that edge . You guys kind of have that , and we don't know if they're using it right now or not , but you know , let's let's they can go check the pantry . We have all that product ready for that Really , so then they probably are using it yeah .
The perfumes are over in the mixology division that was specifically reserved .
Yeah , but we've got these . We get to go anywhere we want to .
That's right . We're going to check that out . Yeah , no , absolutely .
Yeah , I need to take some back . I'm not taking back the glitter . My daughter will have it all over the place . She will be living her best life Like all of us do , and it will be like Barbie parted in my house . I don't want that .
I think the only thing to do here is cover you in glitter , take a picture and send it back to your daughter , so she can keep in mind . She's like look at dad . Look at dad coming home . Like that . It's a plan . You got enough glitter with you , yeah .
I always do .
There needs to be bourbon involved in this it doesn't need that much , madison .
Thank you so much Thank you so much for having me when can I get this stuff that you're talking about again ? Yeah , so , chefrevercom , go right to the website . You can create an account Order directly there . We'll ship to wherever you are , whenever .
However , we'll make it happen .
Boom . We do bulk , we do small quantities . You let me know what you need .
No order too small . And here's the thing about this real quick . So we're going to be doing that farmer tasting menu that we're talking about . One of the things I did talk about with Madison is maybe getting the walk and talk media logo put into a silicone mat , maybe the part baking cartel .
And then you'll be seeing something on the plates in there , so stay tuned for that , guys .
Thanks a lot , madison . Thank you guys , carl's back , click it down , maybe we'll do it . Actually Carl's calling his voice . He looks a little bit plump or two . Stay tuned . You , you , you , you , you you .