From the World Food Championships: A Journey with Chef Rubber
Episode description
Get ready to be amazed as we venture into the fragrant world of Chef Rubber with their marketing guru, Maddie. Promising a sensory spectacle, this episode is a feast for the eyes, nose, and mind. Chef Rubber's collection of over 3,000 products, ranging from color additives to food-grade silicone molds, is sure to blow your culinary mind. We'll get into the nitty-gritty of their industry-friendly product names such as "rim jobs" and "blood orange is my safe word," and even their disco fluffers that add flavor and scent to cocktails. Maddie shares how these unique products can heighten a diner's experience and leave a lasting impression.
Brace yourselves for a spirited chat about the rising trend of mocktails, and the magic of the placebo effect in creating a unique sensory experience. We also uncover the process of developing new culinary products. But, it doesn't stop there! We mull over the use of bourbon in cooking, and the tantalizing idea of incorporating our podcast logo into Chef Rubber's innovative dishes. A potential collaboration between our podcast and Chef Rubber might be on the horizon. So, if you're ready for a roller-coaster ride full of culinary surprises, humour, insights and maybe even a peek into a farmer tasting menu, this episode is just for you! Prepare to laugh, learn, and get an irresistible urge to experiment in the kitchen.
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The following brands and companies help us continue supporting the food industry - have a look below!
Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry.
Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.
Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!
Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast.
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Transcript
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 .