The Flavor of Success: Latin Cuisine, Jay The Juice man, and Food Sales Triumphs
Episode description
Prepare your tastebuds for a culinary escapade as we journey into the heart of Latin-inspired cuisine, savoring the flavors of mojo-marinated steak and chimichurri manchego cheese. Our guide? The accomplished chef Jeffrey Schlissel. We delve into the luscious layers of these delectable dishes, revealing the secrets behind their enticing flavors and providing you a recipe to recreate this gastronomic delight at home.
Buckle up as we delve into the juicy world of food sales, sharing insights, experiences, and success stories. We hit a major milestone and couldn't be prouder - we're just about to clock a million downloads in a year! Nothing fuels our journey ahead better than having fun, harboring passion, and respecting our sales reps. Listen in to our conversation with Kyle, a produce guy who has been with us from the word go.
Finally, we get down to the nitty-gritty, discussing the indispensable qualities that truly make a sales representative successful. From accessibility to product knowledge and effective communication, we shed light on what it takes to excel in this field. But it's not all sales talk - we also delve into the reality of the food industry, exposing the fragility of our foo
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Transcript
one . Hello , food Fam . This is the Walk and Talk podcast , your favorite food podcast , and I'm your host , carl Fiedini . We're podcasting on site at Ibis Images Studios , where food photography comes alive . On the menu today , to wrap up National Hispanic Heritage Month , chef Jeffrey Schlissel cooked up another delicioso dish .
We're talking mojo marinated steak with a chimichurri manchego cheese , tomato potato planks , grilled omg filet with a risotto , too , with the whole other dish . Man , it's going to be great . Thank you , peninsula Food Service for supplying the proteins for today's production . Today , our boy , the J Master , j Gardner , citrus America , he is the juice man .
We're having a blast today , jefferson , it's all about the juice . It's all about the juicy juice , baby Alright . So first of all , what's the name of this drink ?
This is the Walk and Talk . Old Smoky , oh my gosh .
Before we jump into anything else , tell everybody what's in this wonderful , wonderful cocktail , yumminess . Yeah , well , I know that .
So this is fresh squeezed orange juice from the Citrus America juicer that Jay's going to talk about We've talked about in previous podcast . It's got some lemon juice in there as well . Then , since I was up in New Hampshire , keith took me to this farmer that they actually have smoked pecan , smoked maple syrup .
That was crazy .
Yeah , and that's part of the sweetness that comes in , and then we did some bourbon on top of that and it's beautiful .
It really is , yeah and we did get some . John got some shots as well , yeah , and we're going to post to everything wow , beautiful yeah you know if that photography doesn't go well for him . I know the production .
I should say , then he's going to fall back on the production .
Yeah , you're going to do something with that camera . Do something with the camera . I want to put the recipe up too . Also , I'd like you to , when you're just not all the dishes , because there's a bunch , right , but maybe for the , maybe for the chimichurri , yep , maybe talk about the recipe a little bit .
Sure , right , yeah , this way , you know , this way the listeners can kind of follow along you know , write it in their little journals and stuff , if there's such a thing or a whiteboard . Do you have whiteboards ? Or smartphones , smartphone Right , all right , before we bring Jay on , listen , you know what to do . Yeah , it's a lineup .
Yeah , it's actually time Talk food . Get into the shift . Yeah , let's do it .
So we took skirt steaks . This is what we wanted to do this time , and I was trying to do something that was really different .
And as I was researching what we could be doing differently back in the day when I was younger I've mentioned it before there's this wonderful butcher shop over on 46th and Hollywood Boulevard called Josie's , and they used to do this pinwheel skirt steak that was pesto , sun-dried tomato and spinach in it and it was just something that was so easy , so simplistic but
so flavorful . And I said , well , let me just go ahead and gear this up and since we had Citrus America plus , we're doing Latin heritage , more Hispanic heritage month , want to do something and pay homage to again to the Latin American community or Hispanic community .
So we made them all which is my version of it is Uzu , lemon , orange or tangerine and then built it from their cilantro reggae , little bit of heat behind it . They use a red pepper in Argentina that's indigenous to Argentina . That's where the Jimmy Turi comes from . To them it's their catch up .
It goes on everything and I think it just brightens everything up . Especially when you have a fatty steak , you hit it with that . Acid comes through , which is beautiful . And then I wanted to do something that was a little bit different with potatoes .
So I have this thing that I just saw one day and I'm like , yeah , I want to do someone to love steak fries . It's like my go to if I'm going to get fries . And the reason why I like it so much is because it's got that crunch on the outside and that meatiness inside of the potato . That's just so delicious .
So I bronze them in a plank style and it has that crust on the outside of the potato and then as you get inside it's almost like mashed potatoes .
You had me nervous a little bit today . I always do . Yeah , we're going to do planks . I'm like whoa , I said I'm here to eat , I'm not here for working out .
That's not my gig . We know we have to stay in it .
up on the BTS , the big tummy status Big tummy status Hashtag Amy Yee , you know what I'm saying . So anyway , go ahead , get back into it .
And we just filled it up with sun dried or a dead tomato spinach chimichurri inside it the actual steak and mojo seasoning can roll that up in a pinwheel .
Can we put for the guests like they're eating ?
the chimichurri , the chimichurri .
Yeah , now can we for the audience . Let's post the recipe , yeah .
Yeah .
Sure , okay , and we'll put it in the description of this podcast .
Yeah , I think the other dishes that we did today were you mentioned , filet with the risotto . Oh my God , that was so good . Yeah , that's , there's a story behind this one . So my dad and my mom were paying a condolence call to a friend of theirs and they were supposed to be home at a certain time and they went really late .
So by the time they get home I'm like I can't do a three course meal . It's too late . Let me just slap this together .
So , basically , the first course was supposed to be pistachio or pecan encrusted brie with some baguette stuff like that with a jam on it , and then I was going to move into the entree , which was like a filet with Marcella mushrooms that were in the risotto , and then the dessert was the final court , the final course .
When they came home I just slapped it all together . My dad looked at it and he goes brie with a jam and this is disgusting . How can this be good ? My dad passed away what four or five years ago and up until his death that was the number one meal . He loved that meal day in and day out , he would tell me . And you were a kid too .
Yeah , I was in my 20s , early 20s , was that pre , pre , pre pre culinary school ? I think I was in culinary school so you thought you knew what you were doing . Oh I had no idea what I was doing . I knew I knew nothing .
Did you really ? Yeah , I still don't know . So you're ahead of the game because most , most kids are in culinary school . They're thinking they know everything .
Oh , when I went to culinary school no offense to where I went , jwood down in Miami they were delusions of grandeur that some of the instructors were saying they're like , oh , you're going to do this when you get done and you're going to make this when you're done .
And I'm like I wouldn't hire any of these people and I was there's like two people in my court class , myself and somebody else because when I went to the weekend program everyone else was switching occupation so they were going on a weekend . What year was that ? About that long ago , you bastard . It was 1994 to 96 .
Wow , so yeah , geez , that's like pre emerald and everything no emerald was out . What Out of the ?
emerald yeah , emerald was out in the 90s .
But he didn't get hot until like 2000 .
No , but he was still out with his program . He had his original program called emerald and that was the bam , and then he went to his TV show that got bigger like a cello , just Raphael or not . Yeah , I remember he really exploded in the 2000s , yeah , but he was definitely , because I remember going to culinary school and you'd see him .
You know double dip and taste with his finger and I'm like he double dipped he double dipped he's like how can you do that ? you know because you're going through the food safety courses and stuff like that .
But when you say bam , it makes everything better .
I will tell you that in South Florida .
At that time I worked for a produce company and A1A or Carnival which one ? It was actually A1A , yeah , I remember that , and one of the sales reps for our name was Candy Kim , chris Kim Kim , I think .
So emerald had a location in South Beach somewhere and this you know , the sales rep opened the account and it was cool because you know , like Emerald , yeah , and it was a good experience Not even I had nothing to do with it , but it was nice just to be even close to that because you got to like kind of feel the energy .
Yeah , it was good times , good times . I feel bad , I feel terrible . Why is that ? You ever have like a puppy dog and they're just sitting there and they're just looking at you like this .
Yeah , you mean this one next to me ?
Yeah , Jay , that's pretty good , jay , come on .
I had no idea where he was going with this one .
I thought it was smokey was looking at you . Curveball . Baby Jay , my man , my boy , how the hell are you ?
Doing great guys . I saw that coming a mile away , though .
I'm quite sure Glad you did .
First off , where's the script ? You told me I'd have a script as I walked in the door .
We need makeup for sure . How about that ?
Here's the biggest thing that we ever did today . John knew you were coming .
So last week , just for reference .
Every other guest , no big deal . But you have to warn John Jay's coming . I like your angle .
No , that's not what really happens .
So last week they were attacking me . I was accosted , verbally accosted , by these two , because we're all busy , so sometimes I'll forget to mention something like a little factoid about maybe somebody showing up here .
Ding dong . Who's that ? That's Patrick . Patrick's here . Patrick's coming today .
We had a guest today .
Not just any guest , it's Patrick , like the Patrick Kelly , yeah , pk .
Yeah . So anyway , long story short , they were breaking my balls Real heavy . We still are . Yeah , still are . Anyway , once you and I coined , you know , figured out the date and the calendar , I immediately , immediately , like the fastest ever turnaround . You really did , yeah , I did .
Yeah , he actually put it out on Monday .
Yeah , I mean whatever .
So Tuesday , oh , first time first time , first time ever yeah .
So you should know the applause Right now buddy Anyway , welcome to the program .
I was also promised bread and sauce . Where's ?
my bread and sauce , bread or gravy .
Yeah .
Well , there's no such thing .
Well , first of all , we don't have the bread because Amy Yee hasn't made it .
I'm tired of bringing her name up and her not has still not , well , actually . Okay , wait a minute , she wants to come up on .
She already told me she's got up until the . You know her counter's open . She did mention a date . I don't know if you would want to do it .
All right , she sent me a . She sent a side chat about that , so it's not really her fault . She's like look , whenever you , you know , whenever you can you know , get me in there . So I have to put the schedule together . That's all it's going to happen , and I want my freaking bread , you know , yeah .
It sounds delicious . That's all I . I've been listening for weeks .
You should follow her on the socials . She looks like she does a really good job .
So she's part of a group . I saw this on Facebook and it's called the sourdough geeks . Oh , wow , and it's . I got involved in the group . Oh my God , these guys are serious about sourdough Like I have never seen that before . Every post is hey , I just started , what does this look like ? Please be nice to me . Wow , that's heavy .
I like that . You know what listen when anybody's like really passionate about any damn well any normal thing , I like it . I can embrace it . Good for you , amy , bring my bread , so listen , jay .
Sorry , amy , and that was my fault .
Yeah , good job I started this rant . And you know , listen Jay's . Not only is he a guest and a vendor partner for the show , but he's a fan , Absolutely .
I listen every week . Sometimes I binge a little , so I give it a couple of weeks .
So does Carl .
I don't binge on steak , but I'm not beaking of bingeing on steak I enjoy , to the meat sweats .
Right now I'm sweating out like just prime filet . It's crazy .
That's why you have the towel .
No , I work hard . I work hard . That's what this is Of . Dirtying a towel up after you eat . Yeah , jay , you got to kind of see behind the curtain a little bit about what we do . We're having a blast .
This was fun . First off , thanks for the invite you guys . It's always great hanging out with you guys and I feel like family . You probably don't feel the same way , so it's just like family .
Is he still here ? Yeah , oh wait , he's not Jay . Uncle Jay is coming . Security .
But a blast . Some of this food that you put out today . Jeff was just absolutely mind blowing and very beautiful and John taking these shots . Some of these shots were I mean , they're professional looking , john .
I don't know what to say .
Very professional looking shot .
Like seers , yeah , oh , is that like wow , good , I should have had that on camera . He said professional , I don't know . No , I'm talking about John's . Like burning , like laser eyes at you , laser eye daggers .
Yeah , it's all right .
Not , it's fun too .
It was not for the faint of heart .
All this food that these guys talk about all the time . That's what they do , right ? They torture everybody who's listening all the time , like I'm on my way home and I'm like I'm starving right now Because of all this food that you're talking about . You know what ? It's just as incredible as they say it is .
So props man , and food's incredible .
Lots of layers in it , but out of all of that , this drink is a lot of folks . Absolutely .
I got one thing as you drink that I got to tell everyone , jay , what normally do you eat Like ? What category are you in ?
I don't know . I knew this was going to come out , all right .
Let's get insight .
No , you did something today that was very interesting , and that's why I want to make sure .
So you're outing me too , wow .
OK , no , I want your command of the oven . I am a vegetarian .
Command of the oven the oven .
I am a vegetarian . I've been a vegetarian for a long , long time . I just recently started trying some seafood and a few things here and there , because I travel a lot and when I'm on the road it's really hard to eat well , as a vegetarian . And so I started just going OK , maybe I'll eat a little better and try a little meat here and there .
And I'll tell you what , when I was looking at some of this stuff that Jeffrey made , I had to try a little beef today and it was freaking delicious .
So , hi , thank you my name's Jay . Yeah , I'm a recovery vegetarian .
No , and the reason why I say that is because it's props , because someone that doesn't eat meat , and then they try it and they have the reaction that you did . It speaks volumes , you know .
I appreciate that . Listen , chefs , don't get enough ego stroking .
I think we took care of that so far today .
You know , last week we had Ropa Vieja right and my Cuban wife lover to death . She's a pain in the ass . Ok , you know like she will complain about the best of the best food . She just does . I say it on , I say it and I own it . She loved it . She loved it . My mother-in-law , the Yucca Mash .
I said , look , do me a favor , save me just a little bit . You know , the other day , yeah , a couple of days ago , she's like Carlo , yeah , I ate it all .
I'm sorry , it was too delicious and I was like she wasn't sorry , carlo , no , she wasn't .
I wasn't even mad . I was like because I want her to eat the stuff . Whatever I bring home leftovers like the doggy bags from here , man , I want them to all enjoy it , because I want them to embrace this and be happy . Jeff is . He took my , oh , the empanada . The empanada was delicious . That didn't even make it home .
I ate that in the car I ate that in the car .
You weren't full enough after leaving there . No , you ate more in the car . Well , wait a minute .
If you think my empanada is good , jessica ? We know , yeah , right , jessica , john , she's the empanada queen . We've got to get her on here , all right ? Well , you know , jess , you're going to hopefully hear this .
Bring empanadas . You know , the same day that Amy's going to bring the bread , bring the empanadas . What are we talking about here ?
She really is a phenomenal cook as well . Interesting , yeah , she can definitely throw it down .
Yeah , yeah , I'm really happy about that . So , all right , party update Flyers are going out tonight .
I have the stuffed foods wrap and also kibabs Beautiful . They're going to .
They're going to actually show up . They're going to do all the you know , they're going to cook up and serve their stuff that we chose , yeah , so that's going to be pretty cool . I'm excited about that .
And I'm excited about the , you know , the bar , the food the whole thing .
We have a DJ coming and we're going to have a big party . We're going to have a big party . We're going to have a big party the whole thing .
We have a DJ coming and look , this is our first one and it's only going to be like a very small number of people , so those of you who are close to us that aren't on this list , you're going to be on the next one . Okay , I just want everyone to know that .
Yeah , yeah , and just so everyone else knows too , one of the items I'm going to be featuring for the food aspect of it that I'm going to be doing is actually Happy Tales pig that I actually fabricated about two weeks ago Wilbur's who I called him and we're going to be doing featuring a Cooney Cooney New Zealand breed .
We're going to be smoking that and having that .
What's the hell are all these names , all of these things I want to like ? I feel like I should be bleeping you . Whatever Cooney , cooney is the breed of pig like Berkshire .
Those are heritage breeds , they're not a commodity . I know Jane Rivera from City Chicks just fabricated or harvested because you can't say slaughtered , it would harvest at her pigs that she has . I think she has Berkshire's the meat that you see on that , the redness through . That's how you know it's a heritage breed .
The stuff that you get at our supermarkets are pink and they look a little bit malnutrition nutrient . That's what's going on . It's they're malnutrition nutrient Nutrition . They're efficient .
Nourished . My God .
You just threw me up too Well malnourished , but they're also malnourished as far as they're what they're given in fed . Feed yeah , so when you have , when you get to know your farmer . By the way , happy Farmers Day . Today . We saw that on some of these real yeah . Amy Yee who did that ?
I feel like we're bringing her name up way too much . And for not having any bread she's getting a lot of attention . You know what I mean .
Well , she's got a lot of good things in the works . I'm sorry , Amy , Don't worry . She's like yeah , can you do me a favor and talk to Carl and stop telling them to bring my name up ? I said don't worry , I'll be the first one to bring it up . He was you keep your name out .
Oh right , she's like who is this Jay ? I don't even know those guys . I don't even know this guy who's ?
that . Well , listen , Jay's great for the cocktails , yeah that machine is . Yeah , well , I mean he's connected to the machine .
Yeah , and in biblical court I saw it .
We are one . What machine is , by the way ? What is that called ?
So this is a Citracasa Citrus juicer . This is the fantastic MAS . What Doesn't really ? It's not a great name so it's Austrian engineered , so it's also named by Austrians , so it's very technical . Think of it as the fantastic .
Oh , okay , I see I can get behind that .
And what's funny is you mentioned the drink earlier and you said what's in the drink and what's a half ounce of orange juice and it's a quarter of an ounce of lemon juice and we both prepped it . We needed to use one lemon through that in and it put out the exact amount of lemon juice that we needed for the bulk .
Not that it was just coincidence , it was just the way it was running the machine does . It was like nothing flat to do that . It was me sorry , it was my watch . It was beautiful , like as a bartender , as a chef . You talked about it when we were at the double tree in Orlando . The marinade is you can come up with that .
Yeah , it's bulk . A lot of people say , oh , you have an orange juicer , and yes , it does juice orange , but it's a citrus juicer , is what we have , and they , you know , think marinade , salad dressings , bars , mixers and fresh orange juice too . So it does a whole lot of different things and it is pretty fantastic .
You know who I wish was here , wish we're here for this Pooch .
Yeah , that's another guy we mentioned all the time . Yeah , he'd buy that thing .
Let's see . But listen , pooch is all right . So we're going to this world food championship November 8th to the 12th . Yours truly will be a master judge for the event . We will be podcasting who is going to be coming on this trip . You got Big Bad John the producer .
You've got Jeffrey Schlissel , the Schlisselmeister , jay this right here , this dude , he's coming . We're handing out fresh greased orange juice for the event while we podcast live . It's going to be so cool . Who else is going to be there ? Pooch , big Pooch Daddy , that's right . So it's going to be pretty badass . Now , what's going to be very cool ?
This whole event is going to be very cool . On the way back , on the return , there's going to be the botchery . The botchery . It's going to be a road trip , right ? Yep , it's going to be a good trip with Jay and you and the juicing machine in the truck .
Oh my God , it's going to be badass , it's going to be cool and it's going to be like you're going to record . We're going to get some content , some footage On the road , on the road doing your thing .
I hope you're ready for this , Jeff .
I mean , I'm pretty excited about this .
I hope you're ready for this . Are you kidding ? This is what I do , right ? I don't always drive , but we hit the road a lot and we have fun . It's hard work . We do a lot of work . You have to clean the juicer too after you have all this fun .
Oh man , I wish I could be there for that . Yeah , yeah , sure , you do Nothing like that .
But no , we have a blast and we have juicers hooked up right in the back of the van , so you literally just pop open the doors and you're making mixers . Fresh juice , I mean orange juice .
Yeah .
Yeah , it's great and I was actually thinking that this event's going to be great . I'm looking forward to it . Carl called and he's like Jay , you're always on the road . I have to ship all of my equipment . What am I going to do ? And I'm like load it in my van , let's do this . So I'm excited . I think we're going to have a blast .
We appreciate that , by the way . Oh , absolutely , absolutely . That literally walked him off the ledge . He was up until you said sure , I'll take it .
Listen , listen . Do you know what it is ? Electronics ? I'm going to get my equipment to go on a plane with the plane people throwing all the stuff every . No way , man , Forget it you know I get it .
Yeah , I'm not posting your balls . I'll bust your balls . By the way , you're welcome for being the master judge , yeah . Yeah , it's my , my food , my cooking that did that , as I'm pointing to your belly All the training . He's been training .
Yes , he's like , actually , if we want to be Where's the Rocky music .
Come on , john . It's good Rocky music right now . It's good to me hitting the , you know , the meat , the full animals I'm just taking bites out of them .
You know what I mean .
I've got three in my house If you want to come over and take a bite out of them .
Take it like a man .
I'll be like would you drop off three ?
of the crime dog taking a bite out of that .
You know what I'm saying I don't see him running up the steps and no , very slowly , so slow walk .
I don't hold the mask , have you heard ?
Did you hear last podcast ? You can hear me . Sounds like Tony's Dom and like I'm breathing heavily .
I was going to say Dom Delouise .
He's the only audience would do . Who's that ?
But I'm not sweating on my on my cheeks right now .
You are . Oh yeah , it's warm in here .
Hello , no who was working , me , I was working .
You know I have pictures . I definitely have pictures of Carl working . I'll post them . Oh my God , yes , please .
When you're the director , you're , you're , you're just all over the place You're not the director . You're the eater , I am the direct eater , right he ?
does curls one four , two , four .
All right , Silence All right . So here's this , here's the story , though , here's the truth . No , no , no , stop , stop . If it wasn't for Jay introduce you , bringing us to Nafm , right , right .
And Brian for that matter , when you would have met a pink suit I mean Mark Conway , you remember his you Anyway , um , because we were invited as a guest to Nafm 23 .
An equipment show for the industry . For those of you other who are not in the know , we met , you know , mark Conway who , um , you know , he's the , um , you know , ryan Seacrest of the , you know , world food championship .
Anyway , um , mark and I have been talking since February , january , whatever that will show us February , yeah , and , um , you know , he gave a call and he made the offer . So , really , this man right here , big Jay dog .
Oh , I can pay that back to you . You ready for this ? I'm not sure , but so I'm working to get the walk and talk media to cater source in , uh , austin , texas , which is from like four days in February , like 11th or something like that , and I might be able to get you in our booth Absolutely , and they're like 8,000 members going to be in Austin .
I've and I've got two different presentations I'm doing so . It might be something that we can talk more about .
I mean , all of a sudden , we're traveling show , um , which is scary usually , but , um , yeah , really cool . You know we're doing and that's what's I mean we're okay . So what are we doing ? We have the food component , where you know Jeff is doing his thing . You have the John component , you know where . You know the photography .
Um , you know I'm connecting us with different brands . You know , like citrus America , and you know um peninsula and just you know there's like a dozen or so all awesome . We're out there , we're actually in the trade , we're at the shows , we're in the kitchens , we're talking to the chef , literally with the chefs .
A lot of action is happening , um , around , walk and talk and man , I first of all thank you , you and you and the audience . Like this is this is really an amazing um situation . You know the fact that , um , last week we were , we spent four days in the number one position , um , you know , on the Apple charts for the food category .
Four days We've been , we've been ranking for 11 months and we were in the top 10 for probably three months . Really awesome . But then we hit number one and I , you know I , it's just really great , really great .
You guys , you're always number one in my book . I don't care about your other things , you're always welcome and that's why , and that's why we allow you to to hang out with us .
You know , he just did that motion , like Tony Soprano . That's why I mean it's a follow you , you're always number one in my book .
Can we , can we , can we get out of here Um ?
yeah , hey , look , it's congratulations , by the way . It's , it's a big , it's a big deal , it's a big step and you , you guys , are doing the right things . It's the passion and the excitement , but you're also having fun when you're doing it . And that's a big key , because there's a lot of people out there with passion of what they do it .
Without passion , you're not going to get very far . You can have passion , but you have to have fun when you're doing it , otherwise it's not worth doing . And you guys are obviously having fun . You can hear it in the show and when I'm here I see it .
You know we , it's a divinely inspired marriage of the pottery .
No , no , no , no stop .
Don't , don't , don't , don't , do that . It's passion with fun , and we happen to have like a , an awesome audience , Like the people were like I don't know who they are , other than Amy and , you know , brian , and yeah , I don't know who's listening , but we're going to hit , but we're on track .
I know four people , I know four . You know four is like 10 people there's eight , so take , and a cousin .
I have a cousin .
We all just listen a lot over and over again .
We are on track . We started the show in October of 2022 . Obviously , we're in 20, . We're in August of 2023 . October , yeah .
October .
And we are close to hitting a million downloads in a year .
It's incredible .
Yeah .
Look .
I was a fan before as a supporter , right For sure . Yeah , you know as following . As before , you're even doing Thanks to .
Patrick . Wait , was it Pat ?
No , I introduced you to Pat .
You introduced us to Pat , but then it was Kyle , kyle introduced us . Yeah , How's he ? Have you talked to him ?
I just talked to him yesterday .
Did you tell him you were coming on the show ? No , I didn't . No , but you know what ?
He'll know because he listens . So he's the ninth what he's the ninth ? He's the ninth listener , Kyle . What's up , bro ?
Yeah , he's a great guy .
And you know he's a food service worker . He's out there hitting the pavement , he's a produce guy and he's he's doing what it does . You know these sales reps out there are working just as hard as the chefs and helping them out . It's all good stuff .
For the record , the sales people when you're talking about , like your , your center plate items , they're available seven days a week , every day of the , every day of the year . They're basically available to the , to the whoever's on duty at the restaurant .
So the the one day a week when the exact has off and they're underling their sue or whatever is in charge , they're still calling that same sales person so that that that sales individual really doesn't catch , catch that break , right , you know . So they're always tuned into the phone , they're always , they're always plugged in .
So it's a testament that when you do have good , you know , when you have good sales people , you need to really treat them right .
I think you , you know you have to show respect , especially if you make an appointment , keep the appointment . If you can't keep the appointment , make sure you give that sales rep at least three hours .
I hope that person's not listening . I'm not .
I'm just and that doesn't need to be said , but I'm just saying you know I was when I was the chef in the kitchens and somebody came and said hey , can I make an appointment with you for X day ? I made sure that it was on my calendar . I had an alarm . I told people so that it was reminded . You know , sometimes we get , you know , you're reminded .
You know , sometimes we get jammed up and stuff happens . I get it . But at least you , you then communicate to that individual because they're they have certain things that they need to meet . And that's one of the bad things about being a chef when you forget stuff , it's the butterfly effect . You know , stuff happens to them .
The manager calls that person why didn't you meet that chef ? Oh , they , they canceled on me .
And then , and then a ship sinks somewhere in the South China Sea , exactly , you know , butterfly effect . So currently we're at 867,321 downloads , and today's the 11th , the 12th , that's 12 . Last , and I mean , this is so crazy . In the last seven days we did 99,000 downloads . What ? Yeah ? Look , I don't have my glass .
I could see that I was one of those .
I got one of those for you , carl . That was one , bro , yeah .
Thank you to everyone that listens to that . I mean that is end up . Sorry , that that's grandpa . Grandpa smoking , old smoking , that's the drink .
So it's insane . So I project that we're going to hit a million by the end of October . So October , october and a million we're going to hit a million downloads . Well , after this episode especially , I'm here to help support us .
You do a lot on LinkedIn as far as when you're out traveling too right , you do a lot of live . Yeah , I try , I try .
You still don't take time . Not much I don't do too much Because you're older .
Yes , thanks , aren't you my age , carl ? I am .
But you know , but are you older , I think ?
I am older .
Yes , we are older , we're older , we are old , we're old guys now .
I'm still the oldest .
Yeah , you're way , way , way older , and you look at it too .
But what's today ? Does this matter ?
No , I have a lot of preservatives and we're seasoned .
We're well-seasoned and we were talking about sales reps earlier , right , and we've all been in this industry a long time . So what's a good sales rep , what's a sales rep , right and what ? What makes a good sales rep versus a sales rep ?
Accessibility I had .
So when I , when I train , when I hire and train sales reps , I usually go off property and I'll spend two hours , upwards of two hours , with that individual and I'll dart Questions or a topic and I just want I sit back in it and I'll just listen Because I want to see how they communicate , how they talk , how they articulate their body language , the whole
line . You're at the whole line yards and , after all of it said and done , and I feel comfortable with that person , I'll get into this very conversation and it's you know what , what makes you , what makes you think that you're gonna be able to support what we need in terms of , you know , service and you know , for the chefs , clients , whatever , the answer is
accessibility . Accessibility and that means , like for me , I'm accessible to my staff , I'm accessible to the upper management , I'm accessible to my clientele , except for Thursdays . Except for Thursday , because when you are , if somebody can count on you , you or you will have earned their business , because everybody's gonna make a mistake .
The warehouse is gonna make a mistake , the driver is gonna make a mistake , there's always gonna be a problem , but when they can get in touch with the person who's gonna make the fix and the corrective action , and who's gonna take care of them tomorrow , the next day , next week , next year ?
if you're accessible , you win Period can I take that a step further ?
Yeah , please do agree .
For a sales manager especially . Right , we've both been sales managers and you need your reps accessible . But honestly , that just makes a good order taker Right , they're taking care of their customer , they're making sure things are taken care of . But a real good sales rep has Knowledge that they're bringing to the chefs .
They're bringing something special because , look , these chefs have people knocking on their doors every day and if you're not bringing them something new , something fun , some they're stuck in their walls , they're stuck in these buildings all the time and they're always looking for something fun to do .
They're looking for what's going on out there that I'm not seeing right , what's happening , and if you're not that sales rep that's bringing them some ideas . Maybe it's a special new product that you have . Look , if you're a new sales rep out there , learn your products , especially your good ones , not your commodities , whatever .
The people are just buying those off at price , you see this is a just .
I think this is a very good Topic actually that you stumbled upon just now , because I Think product knowledge is important product in my , in my estimation , estimation , and it's no , you know , I don't know quarrel here , but my throw down .
Yeah , I want to tell .
I got the towel and you're gonna throw it in . No , but I'm kidding . But yeah , at the end of the day , product knowledge is literally a phone call away or a text away . You can get every in today's okay . So let me let me digress . 25 years ago , product knowledge Beats out most everything else .
Today , it's a little lower on the list because you can get information . Information it's all at the tip of your finger . What's what's it ?
What's needed today , now more than anything else , is somebody who is accountable , that you know you can count on , because Even right now , in where we are October , not August 2023 the broad liners are still having challenges . Yeah with inventory people .
Most companies still have issues with personnel and and , at the end of the day , you need to be able to talk to somebody that will get something done for you , right ?
That's very important right it's chef's chefs are only as good as their suppliers and their Kitchen staff and their wait staff . And right it takes . It takes everything to to run a kitchen , but really well , or a restaurant or hotel , but they need ideas .
Well , here here I'll chime in as a chef . I play one on TV as well . I Think it's it's all what you're saying together , but I think it's there's two things you would definitely hit the nail on the head about . You know , giving them innovation .
He pointed at me .
Ray is a great example of that right . When you worked with Ray in the previous monster company that you work for and I remember Ray goes hey , I got these pink pineapples From Costa Rica and I'm like I remember those I'm like you know you're really pink ? All right , well , send me a sample , let me see what he's like .
Oh , I sent me a case or something he's like no , I'm gonna get you a sample and then you can play with it . That's all right . We ended up doing a ceviche with it . That was completely . That sounds vegan . Friendly . It looked like tuna . I charted . It was just gorgeous , it was stunning .
When you do that for a chef and you show them something that like and I'm gonna use this as an example , yellow dragon fruit , you know , or the red dragon fruit that Patrick is saying we've never seen that before like we're giddy like a kid . Oh , my god , I can , you know , I can do this . Well , that's not the other thing .
I think the other thing you can do too for a chef , I think this is number one priority communication . A Rep that communicates to you . Hey , by the way , the truck left early , or left late because they loaded it , they have whatever it was . You know it's running late . Let me know what you need .
I'll meet the truck there to get your priority stuff and I'll bring it to you , or whatever . Or hey , there was an out last night when I , when I sent the order in . Whatever it is that they're communicating , the more that the rep actually communicates pro tip , and more the rep communicates to the chef . What's going on ?
They're taking the extinguisher without even having to put out the fire . Mm-hmm , that's makes it all what you guys said . To top it off with a little whipped cream and the cherry on top communication is definitely 100% .
It's a hard job out there . I listen , I .
I do consulting for some Companies and let me tell you , when that phone rings and I know it's one of the sales reps calling me I pick up that phone because I know they're calling me for a reason . Yeah whether they're sitting in front of the client or not .
I don't know what's going on , but when that phone rings it's like the bat phone , the meathead phone rings . I've got to answer that phone call because they're they need to know what they're Doing , and the first questions I asked the rep is what is the application that the chef is using that product for ?
Once I find out that , then it goes okay , this , this , this is what they can use , and that's imperative . Like you know , a lot of companies are missing the boat because they're not utilizing chefs in the marketplace , and that's one of the things about . What do we call the event now ? Oh , oh , you know the walk-and-talk innovation .
We were talking about it yesterday the party , when you were trying to think of the name for the party . Yeah , that's not ideation . Ideation , that was what it was .
Yeah , we're not gonna do that , but it here's the thing if you can ideation , if you can ideation which has come up with ideas how to use the product and show the chef that You're giving them everything they need without out doing anything , and then in today's world , when they're not managing the kitchen , that's huge .
Yeah , you see , I need tools , you see , I guess . I guess I guess where there is a where I have a distinction between product knowledge and and Communication .
And when I'm saying accessibility , because I put such an emphasis and this is me personally , my experiences because I put such an emphasis on the higher , you know , finding the right candidate , I'm not worried about them learning the product and I'm not worried about the fact that you know whether they're going to communicate or not , because I know they're going to
do it , because I know that was part of the higher .
But what makes all of those things gel together and this is my opinion , what makes it gel together is the fact that when you , the chef , when you send a text on a Sunday or you make a phone call at 10 o'clock at night , that individual maybe they don't answer the phone at 11 on a Friday night , but they're going to text you within 15 minutes .
It's all I'm asking , because then you know , okay , somebody's got me , I forgot . You know , like you got out . What happens all the time Chef gets out at 11 o'clock at night , forgot to place their produce order or whatever , and all of a sudden you're getting a 12 , 30 , you know , oh crap moment . They just need some reassurances .
You take care of that chef , they will never , ever leave you . That's my whole career . I mean , I'm really fortunate with what I had in my life , with this whole produce thing . I must have opened a thousand accounts in my tenure , you know , and it's all based on just being out there , ready , you know , being there .
It takes a lot , it's a hard job . I worked in kitchens and I worked as sales rep as well and sales management and they're all very hard , the whole industry .
I think it's funny that chefs , when they move from being in the kitchen and do a sales rep position , they're almost like a pariah . They've left and well , you're just a sales rep now , you're not a chef .
I've seen it the opposite . They're like oh man , you got out , you made it .
Congratulations . I mean I've seen both sides of the coin when I left .
Where else do you go when a chef is looking like in the twilight of their career ? Where do they go ? You either end up casting Well , you either end up at a country club , if you're lucky and assisted living facility . As you know , there's a chef there .
Let me tell you something the country club might have to take that off the list because , let me tell you something , some of the country clubs , that is some hard . But work .
No , no , I'm not saying it's not hard . What I'm saying is , typically they're not on the line , they're directing Right and it makes life a lot easier and you can exit . You know you can spend your last years , you know , running a country club .
Well there's , I've got Lance Cook and Joseph Waters . That would probably beg to differ with you , because those guys , they have so much passion that they're on the lines with their cooks and they can't find cooks Then there is another story . Yeah that's a whole .
But the next , the next best exit is what Sales ? Yeah , that's where it goes .
But they . I'll be honest with you , I worked harder and longer for the broadliner I worked with than I was in the industry .
I worked in almost 80 , 90 hours a week for the broadliner because , again , we talked about it You'd go out , work with somebody from seven in the morning to five o'clock in the afternoon , put my daughter to bed at eight , whatever it was , and then I would have to finish all my paperwork and it was a big paperwork .
is is really . That's the worst part of it . Is the paperwork . Yeah , spreadsheets and big brother watching , oh my God . Yeah , that's terrible . Did you put it into ?
I thought I was going to get out of nights , weekends and holidays .
No , you didn't . No , I didn't you got right into it , yeah it didn't change .
What's funny ? Because when I was actually in the , in the , in the restaurant business , I didn't know what it was like anymore to , you know , to not work on a holiday or a weekend , you know .
And then when I transitioned , transitioned into sales , and how I was kind of like , you know , goaded into , you know , bribed into this sort of whatever All the free time as long as you do your business , all the free time north .
Yeah , it's true , there's a shoot , there's a shoot to it , but you got to in order to get to the point where you have spare time on your hands . It's years , it's years , and you have to be like in the upper echelon of that sales company , of your , your team , and then nobody bothers you , nobody questions you .
Nobody , your numbers go down .
Well , that's another story .
That was a salesman that talked him into that Just a hundred percent . I learned right away in my sales career that all my bosses are sales guys what's good , what's good or girls , but they were . They were selling me all the time . I had to learn .
I was . I was a front end manager at a restaurant at the time and I was really at my breaking point . Yeah , I didn't want to do it anymore . I was , I was really had enough . I burned , I was burnt out . And my produce sales guy who he wasn't we weren't buying from him , so he was courting us a lot and he was in all the time . He was Sean .
He used to come in all the time and I was telling him when they was like I want to get the hell out of here , I'm so done with this . He's like well , why don't you get it to produce ? I go , wow , I don't even like . What ? Like ? Do you even make any money ? I looked at these .
Anyway , we start talking and I was like , actually , this doesn't sound so bad . And he ended up luring me into into the company .
And 25 years later he looks older than me .
I don't . I don't look , I don't know . I mean maybe because of the gray , but that's it . I mean , if I shaved , I would , I would look dude if . I shaved , I looked 20 years younger . I would look 25 years younger Probably . You know what I mean . This is funny .
I don't have a beard .
You look like you're like 22 or something . Well , I act .
So this I still think you should go for the mullet .
What the mullet Him . Yeah , didn't remember the picture of Silent Bob .
Yeah , I do , but he's got good hair . Hair man , I wouldn't , I would be like compound sand . So all right , circle C farms , nicole Cruz .
Yeah , that was a good .
That was a good , we're chitchatting yesterday and she put like and it's amazing because it's a four day old post and it's the graphic is here in picture this they tell you these are bad . It's a picture of , you know , a pad of stick of butter , flour , sunlight , natural eggs , real milk , a real piece of meat and whatever that is .
I don't know what that other one is but . And then they say so they can sell you these instead and you have like a prescription pills and you know SPF 50s . You know meaning there's a lot of cancer stuff that they say . You know Crisco oil and you know processes , cereal right .
Cereal materials or something , and then the Beyond Burger , which is your plant based chemically filled product right 62,000 , you know actions here , likes , and you know emojis and whatever 62,000 on her post , 27,000 shares Are you kidding me ? And ?
But if you read some of this stuff , because I , you know , I put on there like a hashtag truth , you know , because I believe this and I can't tell you there was I can't find where I am in here now but like there was like 30 people who gave me the laughing emoji and I'm just like what the hell is wrong with you people ?
There's some real Not everybody understands where their food comes from . Carl , it's very , you know , food comes from the grocery store .
No , that's where they think it comes from .
Oh , exactly .
They go to the grocery store and then they get it and you don't realize until when you have a natural disaster . You're like where am I going to get my food ?
Yeah . Did anyone learn anything during COVID ? Like yeah .
We learned how crazy we are . I think that's about .
Well , we all have a level of BSCs .
I was getting you know . At the time I was in produce , right , I was , you know , distribution whatever and I knew I knew what we had in our warehouse .
We had just loaded up the facility with like I forget how many tractor trailer loads of product the week when , you know everyone , March 17th , yeah , everyone started going to the store retail and nobody went to restaurants anymore . It couldn't go Right , so we had a full anyway .
There were farmers who were like there were just pickup trucks loaded with different various you know , peppers and melons and all sorts of stuff , just everything dying , dumping it on the sides of the road , thousands and thousands and thousands of pounds of . And there was a point where you couldn't get this stuff at the store . Go to Publix .
Shelves are basically empty .
RC Hayton farms bulldozed or mowed back into the land . One million pounds of green beans .
Yeah , yes , this was happening all over . Number one . To me , that is like what an atrocity , like that is just disgusting .
What's worse sorry for interrupting what's worse about that is that people were like , well , at least it's going back into the land . They don't realize the seed , the money the energy the natural resources , the farmer and his labor to do that . They lost all the money .
They couldn't even pay their people because they didn't go to market , so they never got paid .
So at the end of the day , you get these knuckleheads on posts like this and they're just like on the teat of something that comes in a packaged bag and they don't have any perception , any idea what happens with the people and I'm not one of them who gets their hands dirty in the soil Like you .
Have to respect so much of what these individuals , these farmers , do , and the farm hands , and then the truck drivers with the semis or with the loads going back and forth with you . My goodness , people need to open their dam . I am so up to here with ridiculous people who have no concept of what goes on in the real physical world .
You know , and we've talked about this and I'm gonna mention it again when I was up visiting with Keith and working with Keith , one of the things Keith mentioned and he's like hey , have you ever seen this movie called Food Inc or Food Chains ?
I'm like no , we watched it and I sent you , both you and John , and I'm like , hey , you guys need to watch this .
And this is one of the reasons why , when you become a farmer advocate and I said to myself , hey , what better way to become a farmer advocate than to grow your own food , john came up with an idea when he had moved into his house and he was like , oh , you know , I dropped these two garden beds and I was like kind of jealous .
I'm like , hey , he's growing his own food . This is pretty cool . So I started researching it . I have a six by three , by one now , and we've got corn and a whole bunch of different vegetables and I'm bringing my daughter and showing her hey , look , have you looked at the garden today ?
Look at the corn shoots , look at the peppers that are growing , look at our tomatoes , and we've strung up trellis and all that . I'm trying to get her involved so that she knows not only where the food's coming from , but the process has been growing . And then you plant 10 plants and Keith had six cucumber plants and had 400 pounds of cucumbers .
I'm like good God , I hope I don't have a bumper crop , because you guys are getting cucumbers . And then John's like don't worry , some will die . And you don't realize how fragile our food system , our ecosystem is for our food , between the soil , between the rain , between everything that we need to do to grow our food , and then having what was that ?
One guy Tick Tock . He said four major companies own the food .
Two really it's two .
Well , there's one that own all the seeds Montesano .
Yeah one . Yeah , well , there's two companies that probably own a big part of Montesano . Conagra is another one . That's a big one . So , listen , there's a guy , so he's on Tick Tock . He's a guy .
He's a guy , I know a guy . Come on , you gotta sound like a talker .
I know that guy Hold on wait , wait , wait , wait , wait , wait , wait . I know a guy .
I know a guy .
So his Tick Tock handle is cancel this clothing company . He's got 972,000 followers , 12 million likes and he's into the conspiracy stuff but he actually comes with facts , like he does research , and he talks about where he gets the data from and whatnot and he's entertaining to watch . Anyway , he did a thing on cereal Right .
Well , that particular one that you sent me was about cereals .
Right . So I reached out to him and he said hey , listen , we were the number one food podcast and I was .
I just threw that in there nonchalantly . Hashtag Patrick , kelly , all right .
So what so ? No , I put he did , I did . I did mention that because , like the guy's big , you know he's big deal on Tick Tock right .
So , anyway , sounds like more downloads . Yeah , no , that's a lie .
Yeah , no , we're not gonna be , although we're in the world of podcasts , we are murdering it .
Okay , in the world of podcasts .
Yeah , thank you . But I reached out to him and I said hey look , this is who we are , what we do , I follow you . I'd love to have you on the show . He took a few days but he got back and he said sounds awesome , he goes . I worked in the kitchen before I was dishwasher . Whatever I get it , I totally understand . So I can't freaking wait .
So this cat , we get him on the show , because I just think it's gonna be huge .
Yeah , I told you , you can't do that until you take a day off or take two hours of your life to watch those two movies .
Buddy , I got two young ones at home that I don't get . I haven't watched a TV show for myself and I don't know . We know when , what time to go to bed . We all go to bed at the same time .
Stop getting up at three o'clock in the morning saying John and I text messages .
I'm working .
And sleep a little bit later , and then you can well put on the background music .
Then I can't concentrate . But you come up with more excuses than a politician . I'm a doer , I'm getting up at . I get up at every day at 3.30 in the morning .
I'm doing like a politician . He sends texts to John and I .
But it's relevant to what we're talking about here . Put your phones on snooze . They are yeah , no , no , no , no , no no no no , no , no no , no , don't get it twisted , they're not up .
Oh , I don't wake up for that . I learned my lesson .
I could be stuck in a ditch somewhere .
A ditch these guys . Well , if it's three in the morning , yeah , you could be .
You shouldn't be in a ditch in the first place .
Well , I agree with that . I'm gonna , I embrace that you should be watching your favorite book . You gotta watch out for those guys , you know . But but , yeah , anyway , yeah , this is what I do , man , I'm you know . Look , I'm not cooking and I'm not taking pictures , right ? What am I doing ? Eating ? I'm other than eating .
I'm connecting dots behind the scenes with all this other technical all this other stuff .
It sounds like me . To me you're talking about real food , right ?
That's really what you're talking about . It is real food . It's not just whole food . If you look at what's going on in our industry again , if you watch food , change Like without the , you know change in the , not even talking about bio , bioengineered and GMO labeling . I'm not even talking about that .
I'm looking at , you know , look at our greens , or salad greens , right ? What's right next door to them ? Feed lots . That's smart , because manure doesn't do anything and carry E Coli . So there's things that we're doing as a whole it does , though . That's my point .
I know shit , I'm sarcasm back at you .
But that's the problem . Even with our whole foods , like you think , oh , I'm going to stop eating meat because I don't want to eat Coli , and guess what More ? E Coli is being found more in our vegetables , which you can't cook to 160 degrees or 140 degrees , whatever it is to kill whatever's in there . What are you doing ?
You're eating it raw , so how do you clean it ? You don't , you can't , right .
You can't .
So we have to do better as far as our farming is concerned . As far as big farming , I should say not the little guys that are doing it the right way , not big farming .
Yeah Well , the problem is there's no laws covering that . So there's laws in how they're handling the cattle , and there's laws in how they're handling the veg or salad or whatever they're growing , but there's no laws in what are they doing in between and around and surrounding it .
Unfortunately , food has become such a big moneymaker in this country that people are paying to make laws .
It's also the way to have societal interruptions is what this food is .
Well , like you said , you have two companies that own , like look at the baby formula , the incident . You only had two companies making it . I can't imagine we just had another one . We had botulism , oh my god .
We were . My children were a little older , but I couldn't imagine having a newborn or a you know and your formula , you can't get it for your kid .
But that's the problem with the United States . When you have smaller companies that start , and then the big ones say , well , they do it so well , but you can't eat them all .
Well , anyway , this is why , this is why Tell you food chains and food . Watch the movies , yes , this is why , thank you , keith . Individuals yes , keith , someday we'll meet . This is why the consumer needs to know who their local farmers are . They're around , I don't care where you live .
There's a farm near you , ok , even I mean , except for you , shitty folk . You know , maybe it's a little bit different , right , but for everybody else there's a farm not far from you and you need to know who they are , because you know when there will be another thing that happens and when it does , and your Walmart doesn't have stock or your public whoever .
When you're broad , you know when the box store doesn't have what you need , guess who's going to have it . And not only that , they're probably throwing stuff away Because nobody's coming to get it , because nobody knows . It's ridiculous . I get hot on this . It really makes me aggravated .
How do you think it feels for some of the good chefs that are out there . I get it .
That's what I'm saying .
And here's the thing Same as me . They feel the same way I do . Well , here's the thing the consumers don't realize the power they have . If they don't want non-GMO , they don't have to get it , because that's the driving force .
When you sit there and say I don't have enough time to make something that takes literally 10 minutes , you're going to go to Publix and get that or whoever . You're going to get that meal that's already made , pop it in the microwave and it's dude , dude , dude . Seven minutes later , whatever it , is .
Listen , I'm guilty of that as well . I mean , when I have a couple of times a year , you know , family goes away for a week or whatever , I'm fending for myself , except for Thursdays . Right , thursday is my oasis day . It really is . It's my oasis day . I look forward to Thursdays , not only for the food .
So what is that , john , and I don't .
How can you not I mean this has ?
been amazing .
It's a high school camaraderie . I love it .
So not everybody has time . It's a crazy world .
The oregano or piece of meat , you know , rosemary , absolutely .
Yeah , well , well played .
Well played , I would say . At the least you know knowing your farmer . Great . Trying to figure out where your food comes from is difficult .
The bare minimum that you can do is look at the ingredients on what you're buying , and I would say that even the chefs because there's a lot of chefs out there that are buying stuff and they don't know what's in it and that's where you go back to the sales rep really quick . That's where a good sales rep can help out .
Teach your chefs what's in that product that they're buying .
If the product is reputable to begin with , you know , because it's not all . No , it's not all .
Yeah , there's a lot out there . That isn't Some of it and some of it's not expensive . It's not always price driven Some is , some isn't . It depends on the product .
I love what Patrick said last week . He goes I pay for my produce from when I want it and I love that because , again , it's seasonality . You know you don't go get a peach when it's not peach season . That's not what you're doing . What you're getting is a product that's not . It's an inferior product .
Obviously , and when it comes to produce , patrick's going to know right , and I love Patrick and he's a great guy and he's spot on . The best thing about produce , the absolute best thing about produce , is when it's in season . It's the cheapest , of course . So you know , just for the , for those who don't with seafood , by the way .
Wait a minute for those who don't connect the dots on that . When it's grown and it's local , the shipping it's there , it's abundance . You know so supply , demand and and shipping . You know actual logistics .
When it's not in season , that means it's coming from somewhere south of the border or Canada or even overseas , like you know , and you're paying a premium for product . That's gas to keep it alive , you know to keep it so where you can . Where it's edible , the quality is low or a profile .
The profiles are weak If , by the time it gets to you , you guys like those gas tomatoes . I hate gas tomatoes . No , I don't like that . I heard that somewhere .
Yeah , no , I like what I like what Patrick said last week , I want a leaner .
I want to lean over the same , oh yeah .
The peach Right . It's so juicy and just you know , all over you .
And it's going to be the best price at that point . It's going to be the best flavor profile . Look , when you walk into a grocery store or a restaurant and they say I'm sorry , we don't have Romaine Fine , Do you sit there complaining or do you ?
look at like Boston , bid , lebid , lebid or you know whatever hearts of Romaine or whatever might be in season for you .
We definitely get stuck on eating what we want and we're used to certain things . But , man , when you buy it in season and it could be seafood , it could be . It's everything . It's supply and demand in our industry . So when you're buying things right , it's usually the best price .
Well , you shouldn't have a grouper 12 months a year . Sorry , All the stuff , oh my God . So we're into this . An hour and six minutes . You know I'm shaking my head .
I think grouper should be around . I know , like mahi , mahi should not be either . Yeah , I mean we have to do a better . I think one of the states in the Union that does the best sustainability is Alaska . It's part of their constitution , so they set limits on how much can be fished .
You know in part of , as part of my personal constitution . Oh yeah , I don't have limits on what I can , so we know , we've seen , we've seen .
Yeah , so is , so is your waistline .
You know what I'm saying , all right , so shout outs to Jonathan Rodriguez over at Salimar in Midtown Tampa . We will be having our October 23rd food industry walk and talk media bash , connection networking bash . Anyway , shout out to him Southern deli and provisions and also Yoder's Southern creamy creamery , which is fantastic ice cream coming on board .
It's going to be cool . Big pooch , brian , jane , amy , brian Framson , j dog , the Patrick Kelly Thanks for always being involved in everything that we do . John Hernandez , you , the Jeffrey man . Prayers to Israel . Let's everybody get like normal again . Ok , this is ridiculous . Go back to church , people . We and temple and temple Shalom in the home , baby .