Hello Food Fam . This is the Walk and Talk Podcast and I'm your host , carl Fiedini . We are podcasting on site at Ibis Images Studios , where food photography comes alive . Get with John Hernandez . Check him out at Ibisimagescom . Go , kings Baby On the menu today . There is no food . Thanks a lot , jeffrey Schlissel . You dirty Like I'm pretty , I'm upset .
First of all , I'm pissed . Alright , I'm pissed , I'm hungry . We're going to touch on a couple of new components of the podcast , namely Kingpin's Thoughts , yep Chef Jeffrey Schlissel's food and industry blog . Find it on the Walk and Talk website . That is walkandtalkcom , the walkandtalkcom .
While you're there , take a look at our new cast of heavy hitting chefs on restaurant recipes . That is our cooking series . It's totally badass . Go and support these fabulous culinaryians . In other news , we are now found the Walk and Talk podcast , that is . We are now found on the Pandora platform and will soon be on SiriusXM so cool .
So cool is the fact that we made it onto the IMDB menu . The Walk and Talk website is on . Well , not the website , but us . You know , walk and Talk podcast is on IMDB . It's getting serious , jeff . What's up ?
baby boy , how you doing Fantabulous . Thank you yeah .
So I'm hungry by now . I'm hungry yeah .
I can see that . I can see why there's a special reason , though I was not supposed to be sitting across from you . I was supposed to be let's see what time it is . I was supposed to be landing in Boston right now . I had a little delay because of our friend that visited us yesterday , Right .
What was that ? I don't even know how to pronounce it the hurricane , the I hurricane , it's like a Vidalia . Yeah , I see Vidalia , that's a better yeah , they should have put the V in front and make it nice , right , all right , so you , you're here . You shouldn't have been , but because of the storm here , you know , we kind of A whole day delay .
So sorry to everybody up in New Hampshire who's prepping away right now picking up my slack .
And sorry for everybody that there's no sexy food talk . I'm so not happy right now . Belly is very unhappy . Well , yeah .
We say at Espresso yeah Three of them Even the coffee . Yeah , today was on the food Smoking had a good day .
Yeah , he's having a great day . We even the coffee . We were at a milk . We didn't have the right stuff Like oh my God , it was a poop show .
But you know what that's what it happens in the industry . Anyone you know what ? Be a goldfish . Be like Ted Lasso . Yeah , be a goldfish . Be a goldfish . Ten minute memory Swiping gone .
What'd you mean ? Right exactly so you have a blog on the website . Yeah , Kingpin's Thoughts .
Yeah , we've what ? Three already now ? Yeah , three . We did one on mental health , we did the Cuban sandwich . Which one was better ? Which city ? Miami or Tampa ? Yeah , it's Miami . Yeah , it's definitely Miami . Sorry , tampa , I love you , but yeah , yeah , WTF . So I've talked about it since this one started . I was given out there , but I wasn't왛 that guy .
I was a little bit accidentally putting a bet on it . That's notằng for the first time and I knew , and I was tomorrow . He said this when I was 18 .
And so I brought friends of mine today sit down and look Time build watch in one standing dude . I saw the video you chair and you did it . Yeah , life better with tips . It's just the way it works . I would never want 15 , 20 bucks an hour just to go serve people . Like no way , that would just never happen .
Well , there's always two sides to the coin . Right , there's actually three sides to a coin Story . There are some of us out there that think well , if I'm not making the money , then why am I gonna stay at the restaurant ?
But the problem is , if you're making less than the minimum wage , then by law federal law the restaurant operator has to pay you a wage that is up to the minimum wage of that state . The problem is , if you're not doing it , then obviously there's not the business there . That's a problem . The other fact that- .
That means you go get a different job . Yeah , you go somewhere else .
There are restaurants that I know when he was alive . Maybe he rests his soul . Charlie Trotter was probably one of the first innovators that actually put his entire staff on salary . Yeah , I mean at one point I could see yes on it , and then at another point I could see no , Joe Stowe crab . I mean , those guys down there make an enormous amount of money .
Come on , man . But you can only do that if you're a Joe Stowe crab or you're , you know , Charlie .
Trotter , come on . Well , there have been a stamos for how long ?
That's my point . It doesn't work . For the rank and file it just doesn't work and , at the end of the day , final analysis , think of the server , think of the anguish these people go through , and I know , I did it for many years . There's no way in hell that I'm gonna go out there and just endure what you endure for a set dollar amount .
Especially in today's world .
Yeah , unless you're paying somebody 80 grand a year , which is listen , and by the way , your already expensive meal is gonna go up another , you know , $15 a plate . If you're lucky , only 15 .
Have you gone to fast food lately , and what ?
it costs . Oh my God . Yeah , you see my stomach . You know what I'm saying .
No , that's caused by me , yeah , well yeah , you and my frequent drive through .
But .
I mean listen . The other night we got my doctor doesn't hear this . We got jammed up because Bacon Bits had a martial arts she's taking Taekwondo and she got her green belt by that time .
They got done by the testing and everything because they had the advanced kids that were in the advanced belts were doing their testing , as well as the ones that are intermediate and so on and so forth . We got done at nine o'clock , bro , six to nine . So it was like , hey , what are we gonna do ?
And I was like , well , I guess we're gonna be going to McDonald's , because that's what she wanted it was . I drove away with just two . I didn't even eat $20 . Sure , two meals , $20 . So there's no such thing as like that $5 meal . Well , first of all , there is a $5 meal , but it ain't gonna be healthy bro , bring on the bring on the robots .
Okay , I want . I want my $6 meal back and bring in the robots .
I want food that's whole food , that's gonna be new , true nutrient based and Chloric based , not like we know what we're eating now . I want to . I want to feel half healthy after I eat , like Nicole Cruz .
Yeah , yeah , I want to feel healthy too , but you know , bring the robots you saw well , we got a . I flip it with their flip in the burgers and everything the robots .
Well , we got them . What ? The one that we were next to the booth and yeah , yeah , they're delivering the .
yeah , there's your server . There's your new server , right ? Yeah , yeah , what was it ? What was the robots name in In the jet ? Jet and sir Rosie ?
Yeah , rosie was them outhouse keeper . Then you have will from the Robertsons , right yeah ?
we're awesome space , we're gonna have a . We're gonna have a whole restaurant full of Rosies . That's it . That . There you go , boom , the whole industry is dead .
No offense , you know , the other day we're talking about going out for dinner and I'm like you know , one of the things about going out for dinner is that ability to have a great meal , and when you don't , you get disappointed . I rather stay home and have it delivered or pick it up . Hmm , because now out there it's not the same .
There are very few in far between restaurants that are doing it and killing it , as far as both food and service .
I .
Don't know . I mean , I guess it depends what you're , where you put your threshold .
Well , could be . It could be where I live .
That could be too . I don't want to get into that , so , but you know , you know you're right . But like see , when I go out to eat , especially , you know , post , post , covid and the whole thing , I I my expectation , my threshold is just different and and I don't expect to be , you know , dazzled with service . I just I just don't .
And it's probably wrong , but that's just the way it is . So I do go out and join myself because I don't expect that it's gonna be the you know Glory days of the service industry . I just just I don't expect that .
Well , here's the thing too Are you the type of person , when you get great service , do you make a big production about it ? What do you mean so ?
for me . I'm in a production business here .
You're producing . A belly is what you're producing .
Biggest belly ever ever .
But here's my thought process . A lot of times , when you had the Karens and Ken's go out and they have a poopy meal , what they do is complain , and they complain to everybody . On the flip side , when we have a great meal , we might tell one or two people .
No , I always . That's my question . Do you go and tell and ransom rave like I do the ?
last time you had great service . Where you go , I've got to tell somebody . I got to tell the manager right .
So I will tell you something . I will take this back to the tipping part . I mean , even people who Just suck as a server , they still get 15% . Like I'm never gonna do less than that . I know that you know that's probably wrong of me , but just knowing that they had a , they potentially could have a crappy day . Something happened , who knows whatever .
I'm just happy they showed up and they're bringing me the food . You know what I'm saying . So I , but people who go and above and beyond man , I am the least cheap , cheap person out there I love to find give me a reason to leave a good , good duty .
I go one step further . If you give me the great service , I actually look for the manager on duty and actually tell the manager on duty , yeah , I try to be balanced as much as if , like my generator , that I got boy , that guy's gonna be a really good review and that sarcasm . But again , I'll be balanced .
I'll say what was good that the person did , so that I'm balanced . But I'll also let them know that they should have their day and you know and eat it too , that kind of thing . But you have to be balanced when you're going out . But this tip flation for me . I love that word . Everywhere you go Do we tip ? No , they're .
They're making a livable wage for somewhat . It's the service industry Barbers , for instance , my guy that cuts my hair , alex and all the guys over at Swift cuts over in the Brandon mall Love going there and I'll tell you why it's the guys thing . I can sit there , we can talk football , soccer , whatever and have a great time .
Those guys need to be tip because , yeah , they're making , but they're also making money . But they're also renting that space from the owner . Mm-hmm so they have to get the tip . That that I expect to tip , just to tip , mm-hmm , and I'm oil , right , just the tip . Yeah , that's my .
My thing is , when you go into , like Starbucks , and you go into a takeout here's the other thing Do you tip on to go ? I do , it's gotten . It's gotten to the point .
I do , but it's but .
I don't like to be 20% ?
no , I don't know , but that's my thing . That's different . First of all , I'm Italian .
I tip for everything you normally put in a little envelope , don't you ? Well , Well , you're folding into a little square and yeah Well we should not doing like the Chinese , where they do the red envelope , you know , and give them that way , because that means the prosperity . Okay , so you could do it that way too .
I don't you're talking about . But I will tell you that , no , I don't mind tipping right , and that's a point of contention in my house , because somebody comes like if they're dropping off a furniture or something like that , so they get tipped always , yeah , yeah , yeah .
Unless it's the , unless they're coming back to Fix of replace something that broke or whatever , then you're out of luck . But you know , on the first go around .
Yeah , absolutely so . I don't . I , for me , it's the people and again , being in the industry that long , that's where I'm tipping , because I feel that they're not making enough . I Don't know what the answer is , but you look at Europe , that Europe , they don't tip . We're the only you know .
I know . But you know what the gratuity has to do with the foundation of the , the culture of the country , right ? So in Europe everything is more socialized over there , you know , or socialistic or whatever in nature , and therefore Everything is , you know , through central planning , right ? It's different there .
Over here you can go out like , if I wanted to , I can have three jobs at three different restaurants , and I know that I have a restaurant , a I can work lunch and make good money and I had that though so did I in culinary school . My oh so .
But my point is you can go out and make a crap load of money and then go open your own restaurant Over there . You know they make their fixed wage like that . You know , my father was a factory worker . My , his father , was a factor and now I'm a factory worker . I'm not . I'm not want that .
I want to be able to do what I want to do , make as much money as I can , if I want to or not , or whatever , like it's just .
It's a different culture as my opinion , and here's the other thing you talk about culture in the restaurant industry . It used to be the job of transient , not in a bad way . Yeah don't know . I'm not saying like homeless . What I'm thinking is I'm going to put myself through school to make money , to become an engineer , become a doctor , become a lawyer .
Yeah that's where it was transient . In Europe , the job is looked at as being a server is not as being a Low-income person . You're actually looked at as a career server .
They're not low-income , unless it's the Establishment that you're in .
Yeah , but I'm talking about the , the cultural differences . The cultural difference over there is it's a job . You went to school . You know that's what you're . It's a career , you're a lifer . Right here , it's not yeah . It's , it's a transient thing , right , and I never wanted to be a lifer right . I love that work out for you .
But what great . Well , I mean , I wasn't a lifer in the restaurant , I'm a . I'm a lifer in the , in the world of food , mm-hmm , right , but you're still connected . Yeah , because I like it , I enjoy , love it , right I mean . But I never wanted to .
I didn't want to be the you know , 50 year old , the guy but technically you are a 50 something almost 50 year old server . No technically and technically no .
No , think about it , you're here's my , here's my thought process as somebody who worked in the broad line right .
Yeah .
I was the chef that was supported , my sales reps , my sales reps for my servers . Yeah , but no because they took orders from the chef doesn't matter , it's not the same .
It's not that way , because it's not if you're the All right .
Wait , wait , wait . If anybody's listening to this right now , comment below or when this is posted . Comment and tell us it who's right or who's wrong . It has nothing to do right or wrong . It's just the fundamentals of the server relationship , of taking orders from a chef and being a salesperson . I just want to point out .
That it is , but it is right and wrong and he's wrong and you're wrong .
Sauce and gravy . This is all over , it's the .
Crips and Bloods all over again .
No see what happened with tip flation ? This is what happened . It came 360 to the grave in tomato sauce . Wow .
We're back on it .
And we haven't even talked about the blog yet . See how tip is . It's just like blown up to this and everybody's going . Well , I agree with him and I agree with him . John's just sitting there going , I don't care .
John , yeah .
I mean , what are they ?
what do you got , john ?
um , I hate going to get a coffee or An ac or something , and it's the and it's the tip cup . I hate it if I , if I'm tipping , I tip very well when I get service . Tipping is for service , not for doing your regular job .
I don't disagree with that , 100% , do not agree at all .
I agree with both of you on the service part , because you are in the service industry . So , you are serving , but it's not the same .
No , it's not , it's not the same . I bring it down to a level for people to understand . Even though you're a salesperson taking an order from a chef , the whole thing is the warehouse you're ordering from . Whatever . Whatever broadliner you're ordering from is a restaurant . It has the food . That's giving you the ability to cook .
But no , it's not the same . He's serving . He's serving the establishment , not it's a different correct .
The correct correct 100% and not and I'm not saying he should be tipped , I'm not saying that at all by the way , I mean if , if , uh , if you want it , I can give you just feed him .
if , if you know Carl , and he's one of your clients and you buy from him . Just feed him , that's what he wants . You don't have to tip him money . That's why I started this whole this whole thing .
So you go to places and eat we're talking about .
Well , where were we recently ? We were married at the Don Cesar . Yeah , the pink palace .
Yeah , man , yeah , that's so . That shrimp dish was good . Oh man , it was so good . Um , the duck was pretty amazing too . So you're so what we're talking about . Uh , let me just . Let me just paint this a little bit , because All right . So , uh , under the walk and talk media banner , we have , um , a show series .
It's called restaurant recipes , and we have various chefs Right now throughout central florida . Uh , all great chefs , all great properties and places that they that they work in . Well , we're , we provide a show platform for them and , uh , we get to go film , it hang out on property and then we get to eat all the food that we film .
It's amazing but they were here . You're holding back what it wasn't one dish , it was two of everything .
It was right . This is my point , you understand .
They , so john had to get his , which was great . I mean , what ? What the team there did was chef alex and uh his chef to cuisine job .
Jason .
Jason . Yeah , what they did and how they worked . Like jason did the product for john chute and then willy filmed chef alex doing it . It was so harmonious that for us it was so great because it was so short .
Yeah , let me tell you something . We were done by like two and and props . You know , kudos to the team , because really I don't have anything to do there but eat I don't do anything anymore . Like seriously I bring the equipment , I set it up , and then I'm done , that's it .
Yeah , I had a . I have to translate from chef talk to photographer talk for john Right , that's true . Uh , there is a lingo that we definitely have as chefs , um , like , for instance , a dishers , this ice cream scoop . So if you ask for an ice cream scoop from your rep , you're going to get an ice cream for an .
Uh , a nice scoop for ice to get out right .
You have to ask for a disher yeah , which is ridiculous .
but whatever like I said , we speak differently , we speak logically , but we eat the same . Imagine that .
Mm-hmm , imagine that . Um , so , but , but back to it . Uh , so we were at the the don Cesar , the pink palace . It's the breakers of the , uh , you know , west coast , central florida . Uh , you know , because people you know a lot of people who are from south florida or even , uh , northeast or whatever . They may not know what you know the don Cesar is .
It is just a big , beautiful hotel been around over a hundred years . It's right on the sand on st Beech beach and it's gorgeous . And you know , um , what they do there Is nothing short of amazing , especially in terms of their culinary . So chef alex reyes is the executive chef of the of the property and he does a bang in , bang in job .
Yeah , yeah , I mean it's a big property too . And it's huge , yeah , and you're having people that you know , expect and have expectations that have to be met .
So that's a maritana is fine dining for sure , yeah , I mean , chef Jason was so funny as we're sitting there talking and I think john was finding out some background about him and he goes yeah , I used to work for disney . And I'm like , funny thing , I met stefan .
He's like stefan reyman , oh my god , he's my mentor and I'm like seriously , he's like , yeah , what I do get on the phone text chef and what's , what's the street name ? Uh , saving america something culinary , saving the culinary of america with this bandana on his head . Right you know , like the whole pirate , the whole thing that chefs are actual pirates .
Yeah , so he , jason , actually lives that whole mantra of that . But he had such a great mentor With chef stefan from the disney and it's it really is a small world , yeah culinary speaking , we I mean you burn a bridge in the culinary field . You're , you're burning some bridges .
So I had a . I had . Well , this is back when I was , uh , I was director sales at a produce company and I hired a . I hired a chef as a salesperson and you know , uh , we were gonna I'm not gonna name the names because they're all still everybody's still working but he goes .
We had an appointment at a country club high in place and or a yacht club , whatever was high in place , and , um , I said , all right , come on . Uh , so and so , let's , we're gonna go , we're gonna go together . And he says , uh , look , carla , I don't know that I should go . What are you talking about ? He goes Like seven years ago .
Uh , I walked out on chef , like it was in the middle of chef tonight , and I left . And I go seven years ago , dude , nobody cares .
Yeah .
Well , hold on , so nobody cares , right , he goes All right , like if you saw his face , he was like , uh , regresingly , I'll go . So we walk into this . Um , we walk into the , into the door , and it was actually of the , of one of the banquet rooms .
So there was at least 150 feet between the kitchen where they were coming out of and the door that we were walking in . So picture , like you know , that slow motion . It was like he and I and and then it was him and two or three of his of his sous , like the untouchables .
It was something like that . Yeah , we weren't going down the stairs , yeah .
Yeah , so we're walking slow mo , like groups walking together , and I'm , and I'm kind of in the front right , so he my cells are , if it's kind of off flanking me to the rear , and I'm walking towards chef and I'm , and I'm noticing that he's not looking at me , not even a little bit he's . He's squinty-eyed , with a crunched nose , forehead , looking at this .
My sales rep , prior chef , you know , you know whatever he was doing in there . And I extend my hand , you know . We got to the . He just points at the my guy and says are you so-and-so ? And and he put his head down . He says yes , I am . He turned around and walked away . He didn't recognize me or acknowledge me in any capacity .
So I looked at my guy , said go go to the car . And I followed him back into the kitchen and I said , hey , like that , like I was pissed . I was like don't , you know , it's one thing with this cat , you know , but don't disrespect me , that's bullshit , you know . So I look at him , he turns around , I go , I said you .
Just I don't want , actually I don't want to repeat what I said and then I walked out , I went , sat in my car and I composed an email . It was an amazing email , the best email ever created in the situation like this , and I sent it to him . I will tell you that he was a stand-up guy and he called me back and he apologized for his actions .
But holy crap , yeah , we don't forget . Don't forget .
No , we're an elephant anything . Well , especially when a guy or person walks out on us .
But it was , I wouldn't even like . I can grow , I can hold a grub , but I don't know . Oh no , chefs , let it go .
No , no , depending . It depends on what day it was . What happened that led up to it ?
I mean , I don't think it was like you know a Holiday and I don't think it was like Mother's Day or you know Valentine's Day or anything like that .
I can still remember some of the people that walked out on me . Yeah left me high and dry . I would never hire him again , still to this day .
Well , we and we're going back . By the way , we did end up doing business over there .
I'm just saying well , you got him a different .
The these are the droids you're looking for right .
Yeah , we're gonna move that sales rep over here and bring that sales rep of over here . Yeah , I know that works .
But all right , so back to your blog . What's the story ? You're gonna do a blog . What I mean ? What's it ? What's the the genesis of this , like , where's this coming from , these or these blogs coming ?
from . Well , I figured there's some stuff then some topics we can bring up on the show here , but we don't have . We only have a limited time . Plus , we've trying to get through different subjects and content and so on and so forth .
The blog is is a way for us to express a little bit more and get a little bit more deeper , and also For you , the listeners , to get involved with us and tell us what some of the things you might want to hear and what we can discuss , for instance , prep . The reason why that came up and why we want to talk about it today is what ?
What is it in tale or what goes into Prepping for an event ? Now , keith Sarasen , who I'm gonna go fly up to work with . He's been doing farm to table dinners for like 11 and 10 years , maybe even 16 years , where there's no running water . So he , if you look at the farmers table and you go to his website , there's just huge , long , just table .
That goes , it seems it goes on forever . And he wanted to that community feeling that you know , having everybody at a family meal , kind of thing . So imagine you're gonna go cook for a hundred people and they're paying top dollar for it , what do you need to do and how do you need to do it .
So there's a lot of stuff that needs to go involved and a lot of times in our personal or I should say our business life travels over to our personal lives . So we're very Control freaks , if you want to call it that in the best way , like OCD and ADHD . I called it in the article . It's a perfect hurricane , because that's what we want to do .
We want to control everything in every aspect of it . But I think it was a pro tip for chefs that are listening and , if you don't , or people that want to go in the industry or want to find out what we go through and how we go through things . You're starting a week prior , like when we do our shoots for peninsula .
It's a week that I'm getting the product , then I'm staging and going out looking for everything and that's just what four plates that we do . There's probably , from my end alone , not barbecue . So let's take barbecue out , because it's a lot more hours of cooking . There's just a steak , for instance .
It's probably about 10 hours of work in the background for those four plates , because you have and how many times do I come here and go . Crap . I forgot something there's doesn't matter how many lists you have . If you have nobody else it's looking . You don't have a sous chef . If you're , you got to do your checks and balances . You got to give that .
Hand that off . Hey , what am I missing ?
here . Do you need a sous chef for the show ?
No , no , john , John's doing well .
Honorary . He loves it , though he's on our area , so yeah , yeah , no no , he's just photographer .
He tells me what I need to do For the most part .
Yeah , it's a team . Sounded like disrespect .
No .
What are you gonna say about ? We have to say about that , john .
No .
I .
You're just trying to start start something . Yeah , I am but there you guys , you're hungry . That's why actually you're angry .
I am . You know , I mean the doughnuts . I brought some . I brought doughnuts , but that's not . Doesn't really feel a . He's shaking his head .
Yeah , I , I suggest it Starbucks , john I . So I mean in retrospect , and well , we have that saying should have couldn't .
I mean the whole , the whole culinary thing collapsed . Well , again , I was not supposed to be here .
Everything was just terrible . Instead of not having a podcast , we're having a podcast , yes , and we're making the best out of it , I think .
So I mean , well , this is all great stuff actually . So you know , a lot of the audience , of course , are from the industry , so they'll appreciate this .
But then there's the others , you know , the foodies and and folks that actually do , you know , look for the caterer right , and a lot of times what they may hear here , see what they did there , can help them when they're looking to solicit a caterer right , because they're , you know , there's things you should really look for and in terms of expectations to .
You know that you know , in the prep for you know , if you had to do an event for a hundred people , right , and they said , hey , a hundred people , I'd like to get it done for twenty five hundred , and you're like here , right , yeah , so I mean , in this conversation , they may pick up a nugget of two , you know , of information .
Well , I think the difference to me we got to talk about is a catering event is different from the restaurant hourly service yeah . I mean , it's Russian roulette and that's what I compared it to me , you have no idea .
Restaurant roulette . Yeah , I should have said restaurant roulette . It's like Russian roulette .
So it's . You have no idea what's gonna go with your menu , and it depends on how big your menu is . You have a cheesecake menu , which is ridiculous , especially in today's age cheesecake factory . Yeah that's what I meant cheesecake factory . You have that where it has advertisements on it because it's so big , they have to offset the cost .
How do you run that ? Yeah , and then you have people that are doing it where , if it's a small enough restaurant and you're just doing Maybe no more than 20 different items , you're nailing it . You should be nailing it by then . And if you're cross merchandising too , the whole point of catering it's what's great about catering and why a lot of chefs gravitate .
There is , you know , there's a hundred people . Okay , great , I know , at least . If it's a six course meal , you know . If it's soup , salad , an appetizer , maybe the entree is two different choices , great . Now I just limited my menu from all this down to that . I know what I'm gonna go . I can do 10% . Usually that's what we go for is a 10% overage .
But then there's guys where I remember seeing on on recently . This is what kind of drove me to do . The article Was a private chefs organization . I belong to , its private chefs , it's like USPCA , chefs of America and Somebody was like , well , I was supposed to do this event . Oh no , it was Trey .
I'm Hollis , the one over in LinkedIn , that's the one with barbecue . Yeah , that's the HOA thing . That's up , trey , right ? Yeah , thanks , by the way , and Suzanne for Frey , or Frey , the one that reached out to us and emailed us . Yeah , yeah , she's awesome , so I gotta make sure we mention her Anyways .
Thank you , suzanne , we appreciate you , but the thing is , it might be .
It's just like Suzanne , I think is a different spelling altogether .
Yeah , maybe it is you . Well , I don't know how to read anyway . So it's okay , it doesn't have pictures for the heck of it .
You know , amy , yee what , up there you go . See Amy , there you go . Hey happy birthday , brian , how about ? That , oh , brian yeah come and he just celebrate . Is it today or yesterday , yesterday , I don't know . I saw it in the . I saw yeah , on the feed anyhow .
Catering , yeah , and is the reason why we like to gravitate to it . The chefs like to gravitate to it so much Just because you know exactly what you're gonna get to you . There's not much .
Trey's problem with the HOA is they said they were gonna have X amount of people show up and then he was left with a whole bunch of food left Mm-hmm , because they promised him everything but and he delivered it , but they didn't have the expectation , so he was left with a lot of that product Moving forward . Pro tip , charge upfront for the food cost .
Oh yeah , cover your cost that way . If they don't deliver meaning the client doesn't deliver You're still covered . It's called CYA and that's that's priority number one . A lot of people have this vision or envision People making millions of dollars in the restaurant industry .
The problem is that If you're doing 10% after EBITDA that's earnings before taxes , depreciation , all that stuff , that accounting jargon that we listen to If you're doing 10% , you're doing it .
Is it crazy that a schlissell would be thrown out the EBITDA term , just saying well .
Wow , you know , I do have some accountants in the family and lawyers and doctors , doctors and lawyers . I do have one of my cousins , lauren Rosenthal . She's , she's amazing . She actually has a Mini zoo down in Homestead .
I can call it just a mini zoo , and if you have a Film that you want to make with a certain maybe a wolf , a gator , a tiger , a leopard , she's the one that they call to supply shows and video , music videos for that . Hmm , so that's what she does for a living . Yeah , really cool .
So very diverse family as far as occupation , but I'm the black sheep for sure , 100% . I don't think . If Really quick thinking , I don't . I think I'm the only one tattooed to .
I mean cover . Typically speaking , they're there .
You know it's highly against , yeah , highly against marking .
Mm-hmm , and I don't blame , and I I subscribed to that for that you know ? Well , that's real yeah no , no , no , I mean from the , from the . Old Testament Hebrew no , from you know . World War II , oh that yeah . Well , that's why ?
well , one of mine is in honor for my family . That was actually taken , so that's on my left arm , by my heart , so that every one of my tattoos definitely has a meaning behind it . There's definitely some deep meaning .
Speaking of deep meaning , in the blog John's gonna post next week is one based upon mental health , and we're doing that because September is suicide prevention month and I think you know , being in the restaurant industry and having the addiction problems that we see and face within the Restaurant industry . I think it's very important for us to shed light on that .
I think that's one of the things that we need to do is and we do a great job , I think , but we need to keep that constant .
We really do need to get linked up with , with an organization . Well , chow now .
Aaron about Boyle . I've reached out to her . I have her segmented for the 21st of September , which is the one that will do on suicide prevention , but she's she or organization that she heads is the culinary hospitality . They're gonna kill me and I remember the O and the W dirty yeah .
But we also have Alan Matic who is um , just has marvelous stories of what he's been through and what he does . He actually trains people on the suicide hot hot line . And it's so yeah his story is really incredible . I met him . Is he on the books ? He's on the books , is so 21st like in , just for reference .
Even now , what you're talking about the fact that I don't have to do is amazing .
Well , you know the 14th , I have two people coming out . No one just got hired from the temp bait book in ears . I'm trying to Salotify that boy and one is going to the James beard camp .
Yeah , man , I see this what I'm talking about . Oh , speaking of of , let's settle John with more things to do . And the I roll well , here's the thing We've been talking about from the beginning .
So , like three and a half years ago , we've been talking about how we can , what we can do to support , you know , different charities and just some things that are special and you're near and dear to us . You know , and this is a business , we're trying to put this together as a business .
And then , you know , and it's really starting to pick up some steam and it , and it's a blessing Really . So , with that said , I was thinking the other day we don't do merch at all and and we need to start doing merch now .
We've talked about it randomly over time or whatever , and I think even recently we were throwing darts or whatever , but oh , the magnet . There's a bunch of stuff . But here's what I'm thinking I want to do , I want to do merch , but I want it . I want to again , I want to find a handful of Of charities that we all agree on .
Okay , because I want a selection and I want to have , you know , a whole variety of different sort of merch , merchandise options and I want a hundred percent of that to go to and let the person pick where they want it to go . And and I wanted to go there because we're not doing anything and we should be more like we talk about it and awareness is great .
But you know I want to get . I want to get money to the places that are reputable , that actually you know our hand or boots on the ground , so to speak , hands-on .
You know I mean so we could definitely talk about that . The 14th that show the 21st . We definitely can talk about that and set things up that way . I know Alan does a lot for the American suicide prevention . Obviously Aaron does the stuff for chow that she does . There's a . There's so many different Organizations out there .
You have fair kitchen given kitchen , ben's friends burnt , burnt chef project and I'm not . I'm well , yeah , well , foundation here there's brother luck , who is another individual that just came out of with a mental health book he was actually supposed to present in Orleans at the ACF , american Common Federation , natcom , the National Convention .
No , but we definitely , I think we definitely need merch on that . Sorry , john , I Think the little logo that people can slap on the back of their car is a great idea .
I mean I was looking at like because I have a hat , the hats like somebody was . Not me Amy . Amy , I think , was asking for had in one of the video , or the video or something .
Somebody it was also Amy was somebody else too .
I mean a lot of people have asked me for , for hats and I haven't done a new batch . I got , I got a order more . But I want to start doing some of these things , get it on the website and , and you know , actually the merch store .
Yeah .
Yeah , I mean we've relaunched . So we did relaunch the Walk-and-Talk website and it's beautiful . It's so cool and we're still to it , fine-tuning it and everything . But at the end of the day it's super cool . You know our podcast , you know it's . It's uploaded there automatically , you like .
Just you can find you know Apple or Spotify or just listen to it right there . You can listen to it right there on on the , on the website itself and oh yeah , that's right .
I meant to . Sorry for interrupting , but somebody had said something to buffering .
You said it probably the internet do .
That's the eye off off of our website and they were saying was buffering . I told them to go over to Spotify or Apple and see if that was the case . All right , maybe it was . Maybe their server they were connected to you yeah , because yeah , it's not like we , you know , I think that was Jacqueline Quinn , chef Quinn Jack's chef Jack's what's up .
Talk to him she's yeah she'll , oh , she'll talk , she has no problem . You know , shoot me , no she will if she doesn't like something , jackie , that chef Jack's definitely make sure you know it . I'm not scared , don't worry , you don't need to be 25 years . It's chef Fiona , that's who you have to be careful . Yeah , she does roll a derby hell yeah .
Right , I told you the story like I met her a couple years ago in Orlando . And here they're there , walking past me and they got these bags . I'm like what are you doing ? They're like , oh , we're gonna go skating . And I'm like skating , you know , we're training for our roller derby and I'm like I Think that's cool .
So you know , when I was a boy they had , so my that was like on TV , like the older derby like in the Sunday's . Yeah , late 70s football right , and it's just funny , but that's even still a thing , a . Thing .
Yeah .
Yeah , I like that better than the wrestling , because they really go after it .
They do , there's great yeah .
I would not want to get on the Paris gates . I don't want no trouble . Nope , I'll take a rain check on that one .
Yeah so I , we're gonna , we're going to , we're gonna wrap on this today .
I want talk about what's Eminem style rapper if you want to run DMC Beastie Boys .
Whatever you want , you know right , it gets the machine .
No sleep until New Hampshire to New Hampshire .
All right , next blog is gonna be what .
He's dropping . The day is gonna be the one on the prepping , and the next blog after that is a 35 year reflection on my suicide attempt .
Okay , well , we're looking forward to reading that and many , many more . You are your special dude , john . Yellow , yellow bus , short bus with a yellow helmet . Okay , take it easy . Take it easy . I slow down . John's putting his All right . So again , thanks everybody . We are ouch key .