Episode Transcript
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0:04
Hey, bimbos. Welcome back to part two of Nomadic
0:07
Hospo with my guest, chef and adventurer
0:07
Hubert Hatch Husky.
0:11
If you haven't listened to part one, I highly recommend pausing this episode
0:12
and heading back to start there.
0:17
Also, a quick note I'm unable to get into
0:17
my hospital below Instagram account.
0:22
Just enough. Why I. It's a long story, but Instagram sucks.
0:26
There are two factor authorization. Shenanigans are bullshit
0:29
and I've been working on getting back
0:29
in there for the last week and a half.
0:33
But in the meantime,
0:33
I've turned my personal account
0:35
into a backup
0:35
because I refuse to surrender.
0:38
So make sure to follow me
0:38
there as I'll be posting daily.
0:42
I'll make sure to drop the link
0:42
in the show notes.
0:44
Anyway, in this episode,
0:44
Hubert will walk us through how he came up
0:47
with the idea of Sushi by Hugh.
0:49
As you may have discovered
0:49
from getting to know him in Part one,
0:52
once an idea pops into his head,
0:52
there's no time wasted.
0:56
He's unlocked his potential. He's found something
0:57
that has allowed him to combine
1:00
all of the things that he loves
1:00
and put it into one entity.
1:04
Now I'm cooking, I'm spearfishing,
1:07
and I'm doing hospitality
1:07
on, like, a whole nother level.
1:11
And it may just click. It's like,
1:13
this is what I want to do right now.
1:15
This is what I want to be. In this second part of the episode, Hubert
1:16
and I talk about Sushi by Hugh
1:20
and the inspiration behind it. We cover his time cooking on yachts
1:22
and the guests that he's encountered
1:26
very hilarious coffee robots,
1:26
definitely a thing.
1:29
Creativity. And what's up next for you?
1:32
The recurring theme here is
1:32
everyone has a story to tell
1:36
whether you're a New York Times
1:36
bestselling author, a barista,
1:40
a triathlete, a dishy storytelling, in
1:43
my opinion, is one of the biggest ways
1:43
that we can connect with others.
1:46
And it's one of the most rewarding elements
1:47
in this whole entire human experience
1:51
that we're having. It's honestly
1:53
why I fell in love with hospitality
1:53
at such a young age in the first place.
1:57
Having those deep conversations with the people that I worked with
1:59
and learning something from them,
2:02
that connection also just in general,
2:02
made the shift better.
2:05
And the shift after that
2:05
and the shift after that.
2:08
There are true emotions in kitchens,
2:08
and some of the most
2:11
beautiful people I've ever met
2:11
have been from restaurants.
2:14
If you're not already tuning in from YouTube,
2:15
make sure to follow me there and tune
2:18
into video Part one and also the video
2:18
part two of this episode.
2:22
Let's just jump straight
2:22
back in where we left off and
2:26
thanks for being here.
2:38
Okay. So that was that was the whole Starbucks.
2:43
On my laptop is going to die. Seems like
2:46
you've got quite a lot on your plate.
2:49
At this point. I don't know. It seems like that, but I don't
2:51
I don't feel it that way right now.
2:54
I'm just like, oh, let's see what. Happens. Seems like you've explored
2:56
your interests really well
2:59
and it's led you to new opportunities,
2:59
new doors opening.
3:02
And I think that's something
3:02
that everyone can learn from.
3:06
Because even myself, I've kind of stuck
3:06
within coffee and just being a waitress
3:12
and like a shitty, you know,
3:12
I've never really served in fine dining.
3:17
I think the the closest to fine dining
3:17
I've ever
3:20
dabbled in was literally working
3:20
for Norwegian Cruise Line,
3:24
and I was working the dinner service
3:24
and it was shit.
3:28
But even like sushi,
3:28
I know nothing about sushi
3:33
and like, it's piqued my curiosity
3:33
and now I'm like, I'm like,
3:37
maybe I should go onto YouTube
3:37
and figure out how to become a sushi chef.
3:41
And you can probably tell me more about it
3:41
because when I listen to a podcast,
3:45
couple episodes and I think
3:48
the most interesting one was the last one,
3:48
the whole the hotel girl.
3:51
Oh, yeah, Britney.
3:54
That's yeah, Britney, Brittany.
3:56
And I feel like to me personally,
3:56
that was like,
4:01
I'm like, okay,
4:01
so this is basically the hospitality.
4:06
You know, everyone from us,
4:06
no matter what, no matter where,
4:12
how fancy it is, you know, like,
4:12
I feel like you say it really well.
4:17
Everywhere
4:17
you go, you want to serve people.
4:19
And if you take that quality of everywhere
4:19
you want to go, I want to serve people.
4:24
And I like watching you evolve
4:24
with your podcast and everything.
4:27
I feel like you want to
4:27
not only like serve people,
4:30
but now you're like going into like,
4:30
I want to educate people
4:33
and you're putting
4:33
you're taking that skill forward.
4:37
So I believe like, like what? Obsession or like one trait
4:39
goes for is like, I drink coffee
4:44
when it's cold in the morning
4:44
because I'm too lazy to make a fresh one.
4:48
It's the secretary's. You know what?
4:51
If I would have someone
4:51
like the coffee girl in my office,
4:55
I'd be like, This is a busy.
4:59
Yeah, to me, you can. You can tell when someone really loves
5:02
what they're doing,
5:02
you know, just going into a place
5:06
where it's a very nice coffee,
5:06
how smiley people are.
5:08
Can you make a conversation? Does a person
5:09
take time to make a conversation with you?
5:12
And if you can tell that the person
5:12
is making a coffee and like is interested
5:16
in a chat, but you're also putting off
5:16
a good vibration.
5:20
So I'm the sending hospitality going in,
5:24
understanding like what's
5:24
what is this person going through?
5:27
And then adjusting to the situation. I feel like you've cracked a cold.
5:31
You could eat in the best restaurants
5:31
and get the best treatments
5:34
if, you know, like, Hey, this person is stressed, this is how I have to react or Hey,
5:36
this coffee person is stressed,
5:40
maybe I chat or maybe I don't,
5:40
or maybe my order has to be simple,
5:43
you know, like, hey, like you can
5:43
you can create the outcome for you
5:47
from yourself towards
5:47
how you get treated in any place.
5:51
And hospitality. It's definitely a it's
5:51
definitely a certain trait
5:55
that a lot of people don't have. Like I always say, you can literally tell
6:00
when somebody hasn't worked in hospitality
6:00
because they're usually a little shit.
6:04
They're probably very self-aware or
6:07
not regarding what's going on around them.
6:10
And those skills that we learn in
6:10
this industry
6:14
can be applied to any anything,
6:14
any role backtracking.
6:18
But when you brought up Britney, yeah,
6:18
I don't know why the.
6:24
The plunger story, by the way,
6:26
Brittany, if you
6:26
if you hear this, the Thunder story,
6:30
what the fuck it is?
6:33
So I'm, I'm going back to the States
6:33
next Monday
6:38
and she's coming to meet me
6:38
and we're doing a part to why.
6:43
But her episode is like,
6:43
like it was popular,
6:46
but it's popped off again and everyone's like, When are you going to do another episode
6:48
with Britney?
6:51
It was definitely funny and yeah, yeah,
6:51
it was enjoyable.
6:54
I was, I was I was cooking next to it.
6:56
I was just listening in and I was looking at my food and I'm like,
6:57
listening to this shit story.
7:00
I was like, I'm all right.
7:03
But, you know, this is she works
7:03
at like a four star, 4 to 5 star resort.
7:08
Like, it's fancy as shit. There.
7:11
And it just it's funny because it doesn't
7:11
matter at what caliber you're working.
7:16
It's always the same shit. Like I believe my worst guests were
7:21
the ones
7:21
that were pretending to have money.
7:23
Does that make sense? Yeah. The people who really, really are rich.
7:28
I think there is difference between rich
7:28
be born rich
7:32
and, like, self-made rich.
7:35
Like, I would put these three categories.
7:37
The worst charter
7:37
I had was like a group thing.
7:41
Multiple boats similar
7:41
to like the yacht week, but different.
7:47
And this woman
7:47
is just so fucking obnoxious.
7:50
It's they like four and she just gets
7:50
fucking wasted every day.
7:54
Like you
7:54
watch people getting wasted constantly
7:58
and she just looks
7:58
at me and yells from the other side
8:02
and I'm like, pissed off
8:02
at that point, like, I never got angry.
8:05
I never was like, Shut the fuck up or anything. Or like, even in my mind, I was like,
8:07
I try to always like, do the best I can
8:12
from the side of the back of the boat,
8:12
she yells, A shad
8:16
like in her, like in her, like stupid,
8:20
like a rusty drunk fucking voice.
8:23
And I like see her face
8:23
when I like it boils my blood.
8:27
Make me a fucking cake
8:27
And she's like yells at me.
8:31
So I look at her. I'm like, Go pick yourself a fucking cake.
8:37
And it's the first time
8:37
I said something back.
8:40
I stopped cooking that day. I was like,
8:41
Hey, if you guys don't behave, I'm not going to make food for you
8:43
because you're very disrespectful.
8:46
So to the guy who was organizing
8:46
the Slack party,
8:49
he was like, Oh, hash, you Uber like,
8:49
we apologize.
8:52
We're going to behave from now.
8:52
I'm like, Yeah, whatever.
8:55
And you know what? They were I was listening to the conversation
8:57
at the table because if you imagine
8:57
the kitchen or the galley is like here
9:01
and basically the people are sitting there
9:01
so I can listen to every conversation
9:06
like who fucked who, what's in this town,
9:06
what's in the city?
9:09
And you get, you hear everything
9:09
because it's, it's like people
9:14
as soon as they on a boat,
9:14
they believe the water.
9:18
No one has ears and eyes. They know
9:20
no one sees anything on whatever.
9:23
And like you hear Tash, the weirdest
9:23
fucking shit, the weirdest stories.
9:28
It's like, okay, great. Like my my brain had to, like, filter 95%
9:30
because I couldn't believe
9:35
how stupid people are or how it affected
9:35
or even make their money to be here.
9:39
Like, I don't get it. Basically the main topics were money,
9:40
who fucked who
9:43
and what people are going to be doing
9:43
when they get home
9:46
or like their entrepreneurial ship
9:46
and the crazy ideas they having.
9:52
That was
9:52
the worst tip of like a whole year.
9:55
I've never I've never heard someone say,
9:55
I have like $1,000,000, I have $1,000,000.
10:00
I have like so much money. I have so much money
10:01
for like a whole week.
10:04
The topic of money was so big and like,
10:04
what they're going to do
10:08
and what they're making and like what
10:08
they're creating, what they're famous for,
10:12
that they're getting $150
10:12
tip for seven days.
10:18
I wanted to give it back to him. Oh, what would be like This was just a
10:23
tip that you should
10:23
that you would usually get for that.
10:26
Um, the best was $6,000
10:30
for a week for me. Mm.
10:33
The worst was
10:33
I mean the worst was hundred and 50.
10:36
The average is between 1500
10:36
to, to kind of, I mean it depends on
10:42
how you really treat your guests
10:42
and of the quality of the guests.
10:46
I guess I, you will see everything
10:46
between like my best was 5k56k
10:52
but everything between mostly
10:52
like one one to whatever like,
10:56
you know, the best the best people were
10:56
the ones that didn't talk.
11:00
They just enjoyed, you know, there was the nicest guests were the ones
11:02
who are like quiet and the like.
11:05
They really down went from their busy life
11:05
and they have a drink or two
11:10
and then they go to bed and they want to
11:10
learn like about the crew as well.
11:15
Like they just want to talk to you, learn
11:15
something, you eat good food
11:19
and as soon as the food is good,
11:19
you kind of like
11:22
you can destroy the mood with bad food
11:22
really quickly on a boat.
11:25
If someone is should food,
11:25
they get bad mood.
11:31
Is that your mantra? Shit food, bad mood?
11:33
Have you ever have you ever paid
11:33
like over 50 grand to go on a cruise
11:37
and you look at water
11:37
and like you eat shit food?
11:41
But I feel like there is
11:41
there is another thing
11:44
which a lot of hospitality workers
11:44
don't do or
11:47
don't have the chance to do
11:47
is being a guest.
11:50
Oh, yeah, yeah. Like we we don't give and
11:53
this is what I think that needs to change.
11:57
I feel like hospitality,
11:57
people need to be guests as well.
12:00
Like there needs to be something
12:00
where like
12:04
hospo workers
12:04
get a chance to become guests.
12:07
Just to see. Just to see how awesome it is
12:09
to be really treated well, you know, like,
12:12
hey, like, wow.
12:15
My my action is a reaction,
12:15
you know, and same the other way around.
12:21
I also think
12:21
even when you're working in hospital,
12:25
like I have noticed, this is a different I don't know if it's all places in New Zealand
12:27
but like back in the States,
12:31
all the servers, everyone, everyone
12:31
that was on shift,
12:34
we would have dinner together
12:34
before service, so we would all sit down
12:39
and enjoy a meal that the chef whipped up
12:39
and we would all be together.
12:44
We would be trying the food, talking,
12:44
chilling out before a medic shift.
12:48
And it just really set the tone
12:48
for the night.
12:52
Not only are we understanding exactly
12:52
what we're eating, we can describe it
12:55
perfectly, but we're just getting in tune
12:55
with everyone.
12:59
We don't have that here in New Zealand.
13:01
And I think that's where that's why
13:01
the hospitality here, I feel, is not well.
13:06
It's one of the reasons,
13:06
but I don't feel it's like super on point,
13:10
like it's
13:10
kind of losing its touch, it's flair.
13:14
I don't know. Now you like walk in.
13:16
I mean, it's not all the time,
13:16
but as a guest you can just feel
13:20
when there's tension,
13:20
like with the people that are working
13:25
and it's just not a vibe that
13:25
you really want to be around, I guess.
13:28
Yeah, true. I would agree. I think I think that's
13:30
that's the biggest case.
13:33
Like the energy in a place like I love
13:33
I love to go to certain coffee places.
13:37
It's not because of the coffee
13:37
but because of the vibe.
13:40
And then if the coffee
13:40
is like extremely good
13:43
and this is where you're like, Oh my God,
13:43
you know, like, that's why it is
13:46
Coffee's worth €3 right now or 350.
13:50
Like a good coffee is free
13:50
for your fifties.
13:52
That's not, that's not
13:52
that's a lot of money for a beverage.
13:55
What is that, New Zealand dollars
13:55
that like $7, 550.
13:59
The prices are going up too.
14:01
So it's just going to be fucked.
14:04
What's a coffee in New Zealand
14:04
for right now?
14:06
Like a good one. I mean,
14:09
it depends on who you're asking,
14:09
but I usually just get a filter
14:12
like a drip coffee,
14:12
and that's like five, five bucks.
14:15
If you get your large cappuccino gals,
14:15
it's probably like seven.
14:21
If you're adding coconut milk and all that
14:21
extra, it's it's really expensive.
14:27
And I think it's going to be pretty
14:27
shocking to go back home
14:30
because the conversion
14:30
right now is horrible.
14:35
So I think it's pretty much double.
14:38
So I'll be paying like $10
14:38
for a coffee back home.
14:41
I have a I have an espresso machine.
14:45
I decided I'm not buy Yeah
14:47
yeah yeah
14:47
I only Brewers press office right now
14:50
but I'm trying to limit I'm
14:50
trying to limit my coffee intake.
14:54
How's that going. Let's talk about it
14:58
real quickly. I just wanted to say be sure to check out who on Instagram
15:00
at Hubert underscore Chesky.
15:04
That's h u BRT.
15:06
Underscore HHC is Sky.
15:09
Huber is also on YouTube
15:09
so find him there and fall
15:12
into a nomadic rabbit
15:12
hole of his travels over the years,
15:16
warning it may cause impulsive desires
15:16
to leave your life and travel.
15:21
So be warned again.
15:23
I'll drop all the links
15:23
to these in the show notes below.
15:26
Back to the show. You mentioned that
15:29
you're kind of taking a bit of a break.
15:32
What's next for you? Like,
15:34
do you have any grand plans for 2023?
15:37
I want to make like a story cookbook.
15:40
Every cookbook is just about recipes.
15:42
I want to mix, like, experiences in life
15:42
with, like, cooking.
15:46
Yeah, it's like you can read it
15:46
and then there is a recipe
15:49
and then you can go cook it. And if you don't want to cook it,
15:51
you can continue reading.
15:53
Yeah, it's like, but you can always
15:53
you will always take that book back
15:56
if you're like, Hey,
15:56
I want to cook like this Indonesian dish
16:00
that this guy talked about
16:00
in his in his book, because I feel like
16:04
ten years, a decade of experience
16:04
of traveling, meeting awesome people.
16:08
If I would go into detail on all these stories, what I've learned
16:10
books have been written on smaller ideas.
16:14
I never really understood what I like
16:14
those ten years,
16:17
what what they are worth,
16:17
because you know, you're living this life.
16:20
But like I, I stopped.
16:23
I tried to stop social media for a while.
16:26
I kind of regret it because I think
16:26
with the following back then
16:29
I think I reached 35,000 followers
16:29
and I like was like, Oh, I'm overwhelmed.
16:34
I like to be private. It might seem weird.
16:37
I'm learning how to explain this story.
16:40
I'm learning like now
16:40
I'm learning how to sell myself
16:43
because I feel like to me
16:43
this is nothing special.
16:46
I feel like I haven't reached the limit.
16:49
I feel like I can do so much more.
16:52
But I have friends telling me like,
16:52
Hubert, you're undervaluing yourself.
16:56
Like you could take this already
16:56
and, like, grow to something much larger.
17:02
And I'm like, how? Like, look, like, to me, this is normal.
17:05
And then my friend tells me, like,
17:05
it's in a nice way.
17:08
He's like, Dude, you make your own videos.
17:12
You know, I have to Spearfish you fly
17:12
across the world to set up a restaurant,
17:16
you set up restaurants like kind of here, Like the pop
17:17
ups are just like huge restaurants.
17:21
You create menus, flavor pairings,
17:24
you make your own website, like,
17:24
Catch the Fish yourself.
17:27
And I'm like, I always I never talk about
17:27
how how I cook or something.
17:31
I just always say like, Hey, you know what? You want to know how his food tastes.
17:34
You come there
17:34
and then you tell me afterwards,
17:37
you know, the more you talk something up,
17:37
the higher the expectations goes,
17:40
and people will tend to get disappointed.
17:43
I don't talk about it. And this is the beautiful thing here.
17:48
I never had to sell my product.
17:50
People came to eat. It was word of mouth.
17:53
People continued coming, eating. And that was this is that was a goal.
17:57
Every time I see an ad like this is the
17:57
best sushi in town, come eat here, is it?
18:02
Why do you have to say it's the best? Yeah.
18:04
You know, I just want to be like,
18:04
just come check it out.
18:08
I don't want to talk about it. Just come eat.
18:11
And that's like the mantra. That's why I want to, like,
18:12
make this book of the experiences
18:15
from all those ten years and pass on.
18:19
Maybe like, hey,
18:19
you know, if someone wants to do something
18:21
out of their skill,
18:21
try it and really learn it.
18:24
Just go do it. Like, what the fuck done?
18:27
Limit yourself on your people around you.
18:30
Was saying like, you know,
18:30
people are like, You can't do this.
18:33
I think that's crazy. Yeah,
18:33
I think that idea is crazy.
18:36
You're doing it right now, you know,
18:36
like the podcast that you started.
18:39
Like, I want to know how much excited
18:39
you had in the beginning.
18:44
All of it,
18:44
you know, still having somebody.
18:47
To me watching from outside.
18:50
I'm like, This is how I want to talk.
18:55
There.
18:58
And then you find out
18:58
we can't even get online for an hour.
19:01
Yeah, so professional,
19:04
but tell me how many good hospitality
19:07
Podcaster It's like we have a German one,
19:07
but it's run by, like, a famous chef.
19:11
And like. Like you have to.
19:13
They only interview famous people. A bimbo nugget.
19:16
Surround yourself
19:16
with people who lift you up.
19:19
Not those who tell you you can't do this.
19:21
You can't do that. It seems pretty self-explanatory, right?
19:25
But you'd be surprised on the people
19:25
that we choose to spend our time with.
19:29
And also a great way to identify
19:29
if you're in love with something,
19:33
if you're laying in bed at night thinking
19:33
about it after the honeymoon phase.
19:37
Yeah, that's love. You're on the right path
19:39
and all good things take time.
19:41
You know the saying
19:41
Rome wasn't built in a day?
19:44
It may be two years, maybe even five years before
19:45
you start to see return on your interest.
19:49
But the people who succeed
19:49
are the ones who don't give up.
19:53
Cheesy, cliche piano de married, whatever.
19:56
But if you believe in yourself,
19:56
you're going to go places, kid.
19:59
Long story short,
19:59
it has taken me two and a half years
20:04
to fully understand what I want.
20:09
Stop giving a shit about what other people
20:12
think about how I look, how I sound.
20:15
The story is all that. The reason, whole reason
20:16
why I created this podcast
20:18
is because I just wanted
20:18
some sort of outlet where I could vent
20:21
and talk about the hospitality industry
20:21
in a way that's not,
20:25
you know, just really polished and fake
20:25
and I think just fun
20:29
and whimsical, just tongue in cheek
20:29
that goes into the industry.
20:33
And I wanted to show that. I didn't really realize.
20:36
But as I think as long as you have.
20:38
You just have to identify
20:38
what you're wanting, what's lacking.
20:42
So like you just said, there's
20:42
no other hospitality podcast like this.
20:45
So boom, let's create one. Create something that's going to resonate
20:48
with other people and they're going to relate to it. Because at the end of the day,
20:50
we all want to relate to somebody.
20:53
Somebody is going to look at your journey
20:53
and go, How do I do that?
20:56
Like, I want to do that. I want to travel to Indonesia and I want
20:58
to learn to spear fish and all that.
21:03
And I think by you sharing your story,
21:03
you're actually reaching quite
21:06
a larger audience than you realize
21:06
and speaking directly to them.
21:10
You know, it's the same for you. It's like personally,
21:12
this is speaking for me.
21:14
I doubt myself a lot. Mm hmm. For some reason,
21:17
I don't know why, but it's just like, Hey,
21:17
I want to always reach an adult.
21:20
But looking from the outside,
21:20
you know, like I'm taking your podcast,
21:24
and I'm like, the raw people are, like,
21:24
the most beautiful beings in the world.
21:29
And who is more raw
21:29
than people who kind of serve?
21:35
I wouldn't say serve. I would say like hospitality
21:38
when they, like, go through this shit,
21:38
like these stories.
21:41
If I would go into like my
21:41
my craziest story.
21:44
Okay, that's go into like a story.
21:46
Like a young chef Apprentice story.
21:49
Right. And I think this is the worst one
21:49
I've had.
21:52
Private dining prepared, the whole dinner
21:52
thing, five courses, whatever.
21:57
And basically my job was to prepare.
21:59
Everything sort of had chef comes in
21:59
and all he does is just finish this plate.
22:03
A lot of work, you know, 35
22:03
people, 45 people or whatever,
22:07
a big number of people. I prepare everything from scratch,
22:08
you know, the fine
22:12
dining place is five star
22:12
superior hotel, known for private dining.
22:16
These long days, head
22:16
chef is freaking out.
22:19
Every venue is popping off
22:19
and it's just me
22:22
and like another chef up there
22:22
because two people is enough.
22:25
He comes up and I put a sauce
22:25
in like a different saucepan than usual.
22:30
It was a bit. A bit more volume,
22:31
so it was like kind of heavy.
22:34
It wasn't too heavy, wasn't too bad,
22:34
but it was the only pan in the house
22:37
that was left. He grabs
22:40
his fucking saucepan, he looks at me,
22:44
he goes, You little motherfucker,
22:47
Do you think I'm a bodybuilder?
22:49
Grabs this fucking saucepan, froze
22:49
it fucking over the place.
22:55
The sauce is just sticking
22:55
to this stupid shit wall.
22:59
And then he goes,
22:59
Get me a fucking another one.
23:02
So I run. I'm running down, getting a smaller
23:02
saucepan, filling it up again with sauce.
23:07
And I came running up again,
23:07
sweating tears in my eyes.
23:11
I'm like 19 years old, 20 years old.
23:14
Like, I don't fucking know, like I'm
23:14
getting yelled at every fucking day.
23:17
Like I'm not doing anything right.
23:20
And he just continues with his sauce
23:20
and he goes,
23:22
If this fucking kitchen
23:22
is not clean, perfect.
23:24
Tomorrow you're getting fired. I'm like. Oh my God.
23:30
Five in the morning, I'm in the kitchen. I'm going back down to change.
23:33
I fell asleep in the changing room
23:33
at 8 a.m..
23:36
I'm back at work. I slept like two and a half hours.
23:40
And this is like the experience
23:40
you have to go through.
23:42
And it's like, you know, if someone would do that to me
23:43
today, I'll, like, punched him back.
23:46
Yeah. There's no H.R. in hospitality. Really?
23:49
So anything goes? No. No, we we've.
23:53
We've also got burned for, like,
23:56
he was holding the pen,
23:56
and he was, like, serving.
23:58
And every one is an adrenaline. And if you would like, do something wrong,
24:00
he will just like.
24:02
Like burn your hand with the hot pan
24:05
and was like, to the point where you're like, kind of you. You accepted it.
24:08
I had scars on my on my on my arms
24:08
everywhere from like hot pants
24:11
and of course, burning and the ovens, whatever. But those ones were like
24:13
kind of like personal
24:16
and to the point where I looked like
24:16
I was cutting myself.
24:20
So I got like my forearm tattoos
24:20
at that point because I was like,
24:24
I don't want people to see my,
24:24
like, scars.
24:27
Like, yeah, you must be thinking that I'm like,
24:28
like either cutting myself or something.
24:33
And I had like this in my head. I was like, Hey, I need to get this.
24:36
I need to get this. Like,
24:36
I need to get tattoos.
24:39
And this is where it starts, you know,
24:39
it's like it's fucks with your head
24:41
so hard. Like from, like,
24:42
what's the reason to burn someone to work?
24:45
Foster There is no reason at all.
24:48
Yeah. Yeah. And it was like, how to fuck, would you?
24:51
Why would you do it? And he's like, It's just fun.
24:54
People play into that whole toxic kitchen
25:00
environment almost to like,
25:00
I don't know, it's sometimes
25:03
I don't think it's actually genuine. They're just trying to be like, Yeah, fuck
25:05
kitchen and high strung restaurant.
25:09
But yeah, it's
25:09
like when you want to yell at someone.
25:13
The thing is, Gordon is on such a level
25:16
that, you know, he blindfolds himself
25:16
and takes apart a chicken.
25:20
He blindfolds himself. He thought the salmon.
25:23
I mean, to some people that's
25:25
very like special.
25:28
But if,
25:28
if you go into really like high trained,
25:33
like chef levels,
25:36
like we had to take a part
25:36
in my apprenticeship,
25:39
I was taking apart
25:39
a thousand chickens a day.
25:42
And of course, you can do it blindfolded. It doesn't matter now.
25:46
Now I'm filleting,
25:46
I don't know, a ton of fish a fucking day.
25:49
It doesn't matter, you know, It's like,
25:49
what are your skills?
25:52
Like, how far do you carry them? Do you master them or do you don't?
25:55
And it's that's the thing. He can be a dick to people
25:57
because he knows he can do it
26:00
and he knows what the people
26:00
in front of him can, can do.
26:03
So he's allowed to. Mm.
26:06
And I see the same way
26:06
like being in the sushi chef school.
26:10
Don't get me wrong, I like the education in
26:12
restaurants these days is so fucking bad.
26:16
Some of them I was shocked
26:16
that people don't know how to like.
26:20
People don't know how to fish, even chefs these days
26:21
because everything comes done for them.
26:24
Everything is like prepared. This, the trade is like kind of like,
26:26
Hey, just cook some food, don't like,
26:30
get it done fast, make money. Yeah.
26:33
And that's where it's scary. It's scary these days.
26:36
You know. There's literally robots
26:37
making coffees, like
26:39
with latte art in California
26:39
as we fuck up.
26:43
Yes, sir. Google it. It's there's a whole coffee shop
26:44
that's just robots.
26:48
And they're, like, pouring
26:48
Rosetta's and shit and it's insane.
26:52
Well, shit, I'm looking it up.
26:55
I don't believe you. I think. Oh, my fucking God. Yeah.
26:59
Coffee. Coffee Cafe eggs at San Francisco. Yeah.
27:03
All right, whatever. No, this is bullshit.
27:05
Burn it. That's just like the evolution.
27:07
I mean, not
27:07
maybe not necessarily robots or whatever,
27:09
but people just have such a short
27:09
attention span.
27:12
Everything needs to be done. Yesterday.
27:15
How did you not read my mind? I walked in here.
27:16
How could you not tell what I want?
27:19
I love when people are just
27:19
they come up and they're on their phone
27:22
and you're just supposed
27:22
to just know what they want, like we get.
27:25
I just now if somebody comes up to me and they're on their phone,
27:27
I just turn around and walk away.
27:29
Cappuccino. I'm here every day.
27:29
How do you not remember me?
27:32
How do you remember me? How do you how do you not remember me?
27:34
I'm here like twice a week. I know the owner.
27:37
It's everywhere around the world. It's the same thing.
27:39
You know what? Walk into a place. Be nice owner of your fucking thing.
27:43
Walk the fuck out or sit down. And if you know the owner,
27:45
he'll come to you. You don't have to go to him.
27:47
I'm just going to go in the kitchen.
27:49
I know the accent. Oh. What? Oh, straight up stabbed.
27:52
Well, no one walking for my fucking kids.
27:57
It happens all the time.
27:59
All the time. You know, my friend has his bar
28:00
and I don't go there too often
28:05
because he makes me feel very like
28:05
he wants me to feel special there.
28:09
But that certain treatment
28:09
and I'm like, Dude, like your stress,
28:13
your bar is full, you know, like you're
28:13
you're building a really awesome thing.
28:18
I don't want any special treatment, dude. He's like, Okay, I know, But, like,
28:20
you're my friend.
28:23
I'm like, No, I'm just a guest. It's.
28:26
I just want to be a guest. Yeah. You know, I just want to sit in a corner
28:27
and just order a drink.
28:30
Like, I hate pampering. Yeah.
28:32
Now you've, you've said at the Coffee
28:35
Girl episode that everyone expects you
28:35
to make coffees.
28:38
Mhm. Right. Do you like talk about it
28:40
now when you go somewhere to a new job,
28:43
if you would go through a new job, would
28:43
you be like, hey, I can make you a coffee?
28:46
And then it just continues where it's
28:46
like, Hey, this is the best coffee ever.
28:51
Would you do that again? Would you, would you like.
28:54
Yes, because I can't not do it
28:54
like I have to.
28:58
Number one, I'm going to make coffee for myself. But I also just like
29:00
if I'm not doing something
29:03
for somebody else,
29:03
I feel awkward and I act awkward.
29:06
So it's just a way to keep myself busy. Hey, can I make you a coffee? Okay, great.
29:10
And that's 5 minutes that I don't have to sit here talking to this person
29:12
and be socially awkward and just be busy.
29:16
Smart. I learned that from you.
29:18
I can say 5 hours a week
29:18
from making coffees.
29:21
Honestly, at work,
29:21
I'm just copy pasting you at this point.
29:27
And then when I heard that, I was like,
29:31
Fuck yeah, yeah. Yeah.
29:33
And then you just start offering to do
29:33
other things like, Oh, are we out of milk?
29:38
Sure. I'll run up and get some milk. Oh, do we need take trash out, whatever.
29:43
Like there's this little task
29:43
that I like to do to just shave off,
29:46
you know, extra time of my workload. I need to start cooking for my friends
29:47
more at work.
29:50
Does everyone
29:50
not already ask you to cook for them?
29:53
Yeah. I just don't do it on my own.
29:56
It's on my own terms. I did wonder about that
29:57
because I would assume
30:00
that everyone in your life
30:00
would be like cooking something.
30:05
The worst thing to do to me.
30:07
And people know that. And some people some people know that.
30:10
We go out
30:10
eating in a restaurant or something
30:13
and they go,
30:13
This guy is like one of the best chefs.
30:17
You guys better don't fuck it up.
30:21
Oh yeah, yeah. They shoot me
30:23
and bury me under the table at that point.
30:26
And I'm just like, first of all, I'm
30:26
not one of the best chefs.
30:30
Like, I don't give a fuck. I don't think I could right myself. Mm.
30:34
I don't even want to compare myself
30:34
to anyone else.
30:37
I never want to. Like I don't
30:38
than I don't like competitions.
30:43
I don't like cooking competitions. Yeah, I don't know. Why in general.
30:46
That's just like, why
30:46
when you're with somebody and they go, Oh,
30:50
you better make her a really good coffee
30:50
because she or he's a chef for you.
30:55
The same, you know, like your friend. And you go to like a coffee place
30:57
and then your friend might just be like,
31:01
You better make us a good coffee. She knows what you're doing.
31:03
Yeah. You're, like, cringing inside
31:04
and you're like, Oh.
31:07
It kind of reminds me of, like,
31:07
when you have somebody that comes in
31:11
and they used to work at that restaurant
31:11
and they're like, another one
31:16
like is as Hubert in the back,
31:16
is he on the line today?
31:20
And you're just like,
31:20
Who the fuck are you?
31:22
Yeah, like, Oh yeah, I used to work here.
31:24
I used to work here. Cool.
31:26
I used to a funny thing, I don't cook.
31:28
I don't cook in Germany
31:28
for any restaurants I have issue What?
31:33
I could not stand in a restaurant here.
31:36
Like if it wouldn't be my own one. I couldn't send in a restaurant unless I.
31:39
Yeah, I couldn't be. I'm not a head chef.
31:42
I think that I have a
31:42
and I know that and it's a big problem.
31:46
I feel like it's an ego thing at this point. Um, because I'm wondering,
31:49
what can I learn from this person?
31:52
I will try it. But, you know, when you sign a contract
31:54
and you're like, kind of working on someone and then you're
31:55
like, realizing they're complete,
31:59
maybe they're not good,
31:59
you can't learn anything.
32:03
That's why you're like,
32:03
Oh, what am I doing here?
32:05
But then what I did start
32:08
enjoying a really much
32:08
is because I'm working as fish start up.
32:12
I see who orders
32:12
what type of fish, which restaurants.
32:16
So I started delivering the fish
32:16
to the restaurants and then no one knows
32:20
that I'm a chef because I'm playing
32:20
delivery boy, fish delivery boy.
32:23
No one knows that
32:23
I have a sushi education.
32:26
No one knows. I've been a private chef on yachts
32:27
around the world.
32:29
No one knows. I've been, like,
32:29
cooking in lots of places.
32:31
No one. No one knows. People look at me and I'm
32:33
like some fucking dude who is stuck in
32:37
live 31 years old, just delivering fish
32:37
because he has nothing better to do.
32:41
It's the best thing I could have done. It's like sometimes I really feel like,
32:42
Hey, that was awesome.
32:46
I walk in to this restaurant,
32:46
drop off the fish,
32:50
and then I look at the order like,
32:50
I'm like, Hey, this is so fucking weird.
32:53
And then I'm in a position
32:53
where I can ask, What do you do with it?
32:57
Because they just expect me
32:57
to be some stupid as driver.
33:01
And that's like showing interest
33:01
to cook at home.
33:04
And I learned the greatest recipes.
33:06
People give information for free away
33:06
when they don't know who you are.
33:09
I talked to somebody else about this,
33:09
about sharing recipes.
33:12
And do you think even if somebody
33:12
were to share their exact recipe with you,
33:17
you replicated
33:17
that it's not going to taste the same.
33:21
It's going to be different. Do you are you are you protective of
33:23
recipes like do do you not like to share?
33:28
I don't have recipes. There is another yacht chef on Instagram
33:29
called Shout Out.
33:33
The biggest inspiration
33:36
you have to follow the chef.
33:39
Of course,
33:39
you have certain recipes like baking.
33:42
You always in the recipe.
33:44
Doing has the same mentality
33:44
towards recipes as I have.
33:49
As soon as you look at a recipe,
33:49
you see amounts.
33:53
You know what's going in there. You after like I see like
33:54
a certain amount of years of cooking,
33:59
especially on boats, is
33:59
where you have to really become creative
34:03
because the menu may change in a second.
34:06
MM The guests are, they wrote down their
34:06
preferences, they're changing their mind.
34:11
You, you have to cook every cuisine
34:11
they want.
34:14
It's like you're cooking, you're cooking
34:14
Thai, you're cooking Japanese, Korean.
34:18
Suddenly you have guests from Australia,
34:18
you have guests from New Zealand,
34:20
you have guests from America, Midwest,
34:20
East, whatever.
34:24
You know, you kind of like going Mexican.
34:24
Guess what?
34:27
You know, European,
34:27
French, Italian, Spain.
34:29
And then they want this recipe
34:29
or like they asked you,
34:32
do you know how to do this? Because you're like, they're kind of like
34:33
only to go to like you were a yacht chef.
34:37
You've been traveling the world. You need to know
34:38
this, this, this, this, this, this, this. You've been everywhere.
34:42
They come in with this expectation,
34:42
so you need to meet it.
34:44
How do you meet expectation of knowing
34:44
so many recipes?
34:48
You start adjusting your creativity
34:51
at looking at a recipe
34:51
from someone taking the numbers.
34:55
And then you have such a free flow
34:55
that you you basically follow it 1 to 1
34:59
by following the flavor profiles,
34:59
developing it into this new thing.
35:03
And he
35:03
I feel like he will say the same thing
35:07
because I was watching a podcast with him
35:07
and another guy
35:10
like a YouTube episode,
35:10
and they both have their own secret
35:13
recipes for certain things where like you
35:13
take the time and develop something
35:16
and this is the ones that you keep secret
35:16
because it's so much it's different.
35:20
MM But the basic stuff,
35:20
whatever, just look at it.
35:24
Okay, cool. This is it. I know how to do it
35:26
and it seems it seems like kind of like arrogant or something,
35:27
but it's just a trade
35:30
that you learn on a yacht. You learn this flexibility,
35:31
you learn this adjustment, you learn like
35:35
you cannot say no. I mean, of course,
35:37
if you don't have the ingredients,
35:39
just figure something else out. You know, like make make it fake it
35:40
till you make it with the dish.
35:43
But it's a much different environment. You know, people people expect you
35:45
to be having recipes in your head.
35:50
And kitchen here real quick.
35:53
Look, you're enjoying the episode so far. If you're enjoying the, please consider
35:55
supporting the show by heading
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to buy me a coffee forward slash
35:58
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36:01
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36:01
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36:05
You can help keep the show alive.
36:07
All money goes towards subscription
36:07
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you the content that you deserve. And the content I love.
36:18
Xo XO Back to the show.
36:22
The startup that I'm working for
36:22
is called Fresh Catfish.
36:25
So basically freshly caught,
36:25
like if you were translated, it's
36:30
developed by two guys
36:30
who asked the same question as I did.
36:34
How come Hamburg is a harbor city
36:34
with a massive port,
36:38
but we don't have fresh fish,
36:38
and as soon as I start
36:41
digging deeper into our fish consumption
36:41
of people around the world,
36:44
basically I wouldn't count New Zealand
36:44
or Australia.
36:47
Instead, because the fisheries
36:47
there are very well monitored.
36:49
The consumption here in Germany
36:49
is basically based on tuna and salmon.
36:54
So my biggest wake up was anywhere
36:57
I go in any shop, I always have salmon.
37:00
Then you multiply the shops
37:00
and then you multiply
37:03
how much fucking food is on the shelf
37:03
and then you multiply that on Germany,
37:07
Europe, like how are we maintaining this?
37:10
And then I was like, Oh, holy fuck,
37:10
how many tuna are getting farmed a day?
37:14
Like, how much emissions is this?
37:16
So that's why I was like, okay, it's
37:16
clearly I don't want to use those products
37:21
because there must be
37:21
something wrong with it.
37:23
Like,
37:23
I mean, in a clear mind you would be like,
37:25
how do they farm it that fast? It's an animal that has to grow.
37:29
How how, how? And then on the other hand side
37:30
is there is different catching methods
37:35
and regulations. So you have trawlers, you have the dredges
37:36
and all this other shit that destroys
37:41
the sea floor, takes everything up,
37:41
huge nets with massive bycatch.
37:45
But then there is new technology
37:45
that is just unknown to us.
37:48
But the price of the fish is different. So, you know, it's
37:50
always about the end consumption price
37:54
because now you have real fishermen
37:54
till today go out,
37:57
put a net, wait for the tide,
37:57
the net catches the fish,
38:01
they pick up the net sort of fish,
38:01
you know, it goes back to the ocean
38:05
and suddenly you're having, you know,
38:05
fresh, fresh fish and 24 hours and.
38:09
HAMBRICK
38:09
But the auctions are only in Holland,
38:13
Denmark and Sweden and Finland,
38:13
but we don't order from Finland so far.
38:16
So that's like one way we, they chose
38:20
the most sustainable catching methods.
38:23
And we have one guy
38:23
watching the auctions with a filter
38:27
so you can filter into auctions which
38:27
catching method that you want to use.
38:31
At five in the morning he wakes
38:31
up, looks at what the boards have caught,
38:35
then we check by quality.
38:37
So there's a quality rating. Then the fish goes auction, we buy it
38:39
and it arrives at the next morning
38:44
or like the same day in Hamburg, 24 hours
38:44
from boat to restroom.
38:49
But now this is to catch. And I believe it's not the fault
38:50
of consuming, it's the fault of education
38:57
of the chefs, because We are the ones
38:57
who have to make a tasty.
39:03
But if the teaching
39:05
from the head chefs goes wrong,
39:05
once it apprentice
39:09
and like you teach him
39:09
only to work with one fish
39:12
where he doesn't ask the question
39:12
where it's coming from.
39:14
Are you not educated? Where is this from? He will never learn anything
39:19
else and he will possibly not be like,
39:19
Hey, is this good or bad?
39:23
It's just like you told him what to do.
39:25
So don't sit
39:25
like I don't see the customers a fault.
39:28
I see us as creators of the like sort of
39:34
the not creators. I feel like
39:36
we are the between farmer and consumer.
39:40
Yeah. If someone goes to a great restaurant
39:41
and he eats this awesome fish
39:43
that he never heard about it,
39:43
but it tasted so fucking great,
39:46
he will want to recreate it.
39:49
It's always the same. I said, You watch Gordon Ramsay
39:50
make a fucking dope as salmon.
39:53
People buy salmon. The fact that salmon isn't sushi's
39:55
only because of mass produce
39:58
producing from like Swedish people
39:58
or Norway.
40:01
No, Norwegian
40:01
main traders went to Japan with salmon.
40:05
How are we going to pay you this
40:05
much money if you start using it on sushi?
40:08
And people were like, okay, cool. Like this sounds great.
40:10
Like if you look into the story,
40:10
it's just ridiculous.
40:14
I feel like the more we ask questions
40:14
and like,
40:17
really ask like the rough questions,
40:17
like, why are we eating this?
40:22
Like, why are you eating this? Do you know where it's coming from?
40:24
Do are you sure? Like, even like being vegan cannot be,
40:25
you know, the biggest.
40:28
Like, don't get me wrong. Like, I'm trying to figure out
40:29
what's the biggest emissions in the world.
40:33
It's not farming beef,
40:33
it's farming rice or something like that.
40:36
You know, like rice. Farming
40:37
is the biggest CO2 emission in the world.
40:40
Hey, let's you know, it's
40:40
just like what information is being pushed
40:43
around everywhere in like the food sphere.
40:46
Like, Oh, who's saying that?
40:49
And it's just all about education. Yeah.
40:53
And that's why
40:53
I feel like we are with fish and.
40:56
Personally,
40:56
I came here with the goal to be to change.
40:59
Love that. How to fuck am I a person who went to L.A.
41:02
To make a sushi course,
41:02
come back and, like,
41:04
take apart, i don't know, 30
41:04
different species of fish and see, like,
41:08
which one is good for sushi
41:08
in which are not.
41:10
And like the local ones are like the most
41:10
tastiest things I've eaten so far.
41:15
Also, I don't like looking at my own,
41:15
like I don't like tasting my own food
41:20
because I know what I really like in my head. I really know what I want to make.
41:24
So I like kind of judge.
41:26
I know how it's taste, but
41:26
I want to be a guest in my own restaurant.
41:30
And that's why
41:30
I know that I have a product.
41:32
Because if I want to be my own guest, I know that
41:34
I would want to sell this product.
41:36
That's how I make a menu. It's not about
41:40
like, Oh, okay, it sounds fancy.
41:42
It might be good. Not I want to be my own guests.
41:45
I've went to so many seafood restaurants
41:45
here,
41:49
and I have to say, the good chefs,
41:49
the really good chefs are fucking awesome.
41:54
Like these guys are pushing
41:54
new boundaries, new limits,
41:56
like they're creating. I mean, in Denmark,
41:57
Noma has been cooking with allergies
42:01
for like fucking almost a decade
42:01
and we are just figuring it out.
42:06
And I'm just like,
42:06
was I living under a rock or not?
42:09
Because where is this education? Unless you go into this restaurant
42:13
or you buy the books,
42:13
you will never figure it out.
42:15
And that's what I feel like if if some chefs will listen to this podcast,
42:17
hopefully, I'm not sure
42:23
or anyone who eats seafood basically,
42:27
like be sure to ask questions, you know,
42:27
like if the person doesn't
42:30
really know where it's from
42:30
means that there is something hide.
42:34
I know from a fact when we get like
42:34
a pike perch in our facility,
42:39
the name of the guy who caught
42:39
it is on this label.
42:42
Now I know I'm not the only one
42:42
who seems a bit confused on
42:46
what's actually sustainable
42:46
and what isn't.
42:48
So what is sustainable?
42:50
Seafood, as quoted from ocean Society
42:50
dot org Sustainable seafood is seafood
42:55
that is caught or farmed with minimal
42:55
environmental and social impacts
42:59
when done correctly. Sustainable seafood sourcing prevents
43:00
overfishing, minimizes impacts
43:04
to other ocean wildlife habitats,
43:04
and takes into account the social
43:08
and economic impacts on the communities
43:08
from which the seafood is sourced.
43:13
So how do we do our part? As Hubert mentioned earlier,
43:14
know the source.
43:17
Identifying where your seafood
43:17
has come from is the very first step.
43:20
And even though it might be slightly
43:20
uncomfortable at first,
43:23
it is absolutely crucial
43:23
that you start asking questions either
43:26
to your chef, your waitress,
43:26
wherever you're buying seafood.
43:30
Everyone in this world
43:30
is built on supply and demand, right?
43:33
So the more that people start to ask,
43:33
the higher the demand.
43:36
For more information on resource turn,
43:36
Hopefully restaurants will catch on.
43:42
Our customers seem to really care about
43:42
where our seafood is coming from
43:45
and how it's caught. Let's address this.
43:48
Another great way to do your part. Think about the carbon footprint.
43:51
When you buy local seafood from farmers markets, the fish has been most likely
43:53
caught using sustainable methods
43:57
and in turn that carbon
43:57
footprint is greatly reduced.
44:00
You're not buying a fish
44:00
that's been transported by plane or boat
44:04
or a fish that might have more stamps
44:04
in their passport than you do.
44:08
And even better, if you can buy seafood
44:08
directly from the fishermen who caught it.
44:12
This all might seem tedious,
44:12
but the choices that you make
44:15
when it comes to seafood
44:15
will have an enormous impact on our oceans
44:19
health and will set the tone
44:19
for generations to come.
44:22
These practices
44:22
also don't stop at seafood.
44:25
We can all create a greater impact
44:25
by buying local as much as we can
44:30
consider shopping at a farmer's market,
44:30
maybe even buying
44:33
the odd bunch of fruit that doesn't look
44:33
as pretty something that's in season.
44:37
It might force you to step outside the box
44:37
and experiment with recipes,
44:41
but how exciting is that. To experience
44:42
going to markets, farmer's markets?
44:45
And the funniest conversation I heard
44:48
was someone grabbed the parsnip
44:48
and it didn't look that well.
44:52
So she goes like, Hey,
44:52
I want a better looking parsnip.
44:54
And I was standing next to I'm like, Why? What's wrong with this parsnip?
44:58
And she goes, Well, you know, like,
44:58
you can't either, like, look at it.
45:02
I'm like, Yes, you can. And she goes, so and she was like, So you're
45:06
a young guy and you're telling me,
45:06
you know, how to cook this.
45:09
And I'm like, Yeah, it's just like,
45:09
So what would you do?
45:12
I'm like, Okay, so you take this parsnip,
45:12
you take almond milk,
45:15
you put this parsnip,
45:15
you peel it, put everything in there,
45:19
boil it, and you take it into a blender,
45:19
You make positive puree and you want
45:23
see that this parsnip looks bad,
45:23
it's pureed, but it's fucking awesome.
45:27
It's like you use the vegetable that you want. Didn't want to buy.
45:30
And the lady at the market was like,
45:30
What the fuck?
45:32
Like, see, because they were arguing
45:32
about this person not looking right?
45:38
And I'm like, Why Are we so obsessed
45:38
with vegetables looking perfect?
45:42
And I mean, I'm telling you, pureeing
45:42
pureeing vegetables is like the best
45:47
fit you can. You can do
45:50
like I'm a huge. That's going to be. Huge.
45:53
My biggest takeaway is
45:53
I should be pairing vegetables.
45:57
I mean, I bought a bomb. I should had oatmeal, like, all the time.
46:00
Really? Oh, well. Fuck yeah, I will.
46:04
All the white vegetables
46:04
absorb the flavors
46:08
and from drinking so much oatmeal
46:11
lattes, I love the taste of oatmeal.
46:14
So I take it like my parsnip or Jesus.
46:17
Forgot the name. I'm sorry. I like a another white root vegetable.
46:22
You can just peel them, boil them
46:22
and almost take them out.
46:26
They will absorb the milk. And then you have like
46:28
a new sort of flavor of a food
46:32
and it's just like, great,
46:32
This is like, awesome.
46:34
It's like,
46:34
you don't expect it to be that great.
46:36
And it's like, Whoa, mind blowing. Like,
46:36
what the fuck?
46:39
And that's why I want to make a book. I want to show
46:40
not not even just like teaching.
46:45
I just want to give people new ideas. It's you don't always have to use water.
46:50
I mean, like, okay,
46:50
we know we can make wine.
46:52
We use wine in so many things.
46:55
The best curries come with orange juice.
46:57
You know. Orange juice. It's like, Yeah.
47:02
Okay. Yeah, You need to make a book
47:03
because I need to buy it.
47:05
I feel it's it's
47:05
our job as hospitality people.
47:09
If we want to make if we want to continue
47:09
like a certain standard around the world,
47:13
like it's our job either
47:13
which medium like your medium of podcasts
47:18
so good because you can actually you know,
47:18
if someone takes in information
47:21
out of you and starts asking a question. Okay, So in that point, like I can buy
47:23
my parsnip with almost like, fuck, yeah,
47:27
like we've helped one person. Yeah. You know, no matter what
47:29
we're doing from hospitality,
47:32
taking that point to pushing ourselves
47:32
like, fuck,
47:36
I need to listen to all your episodes,
47:36
you know, But I'm such like,
47:39
I listen to podcasts, I put it on
47:39
and I have everything done in one day.
47:43
So I've listened to like three of yours
47:43
and I'm waiting for a moment.
47:46
So there's more for me.
47:46
So I'm just going to absorb everything.
47:49
I'm just going to tell you right now, you're not going to want to
47:51
absorb all of them because not all of them are the greatest,
47:52
but some. Of them are really good.
47:56
I mean, and next time, lock your door
47:56
at the car before you start filming.
48:01
Oh, my God. Jesus, You.
48:06
This is. Yeah, well,
48:11
I will tell you that next week's
48:11
one will be really good.
48:15
I think you'll like it because it's more
48:15
on, like, creative process
48:18
with somebody else
48:18
who's really good at what she does.
48:21
That's awesome. And then I'll be doing another one
48:22
with Brett.
48:25
But Brett, we might do like a really gross
48:25
like Mukbang.
48:29
So, you. Know,
48:29
you know what the funny part is?
48:31
If you want to have another,
48:31
another one we need to get into like
48:36
and I
48:36
think this one, I would love to be on it.
48:39
If you have like a multiple people thing,
48:42
Sexual comments and hospitality.
48:45
Oh Jesus,
48:45
I can talk about that for fucking years.
48:49
Chefs only spend time with other dudes
48:49
and dicks all the time.
48:52
So in a sea of pretty girls, I'm like,
48:52
Oh my God.
48:55
Yeah. And it's always like,
48:55
because you're just coming
48:58
from the front of the house to the back
48:58
to get something that's being plated.
49:02
So you have like literally
49:02
a 15 second interaction and they're like,
49:06
Your mother sucks cocks in hell
49:06
or some shit and says something grotesque.
49:11
And then you walk off and you're like. Thanks, It's never a good time.
49:18
It's always just like I remember
49:18
there is a chef at my last job.
49:22
His name was Angus, and he was so funny.
49:24
He was from the UK
49:24
and he would always say,
49:28
I would come back there
49:28
and he would just grab a vegetable
49:30
and he would put it at his crotch
49:30
and he would be like,
49:32
I'm going to fuck you in the ass
49:32
in a minute.
49:34
And I'm just like, Thank you.
49:37
Well, this cucumber. Yeah, I like. Thank
49:42
Cuba. I feel like we could literally talk
49:43
for like seven more hours all day.
49:47
I know. But I think we should wrap it up.
49:50
I apologize for our hour long
49:50
technical errors.
49:54
We sort it out in the end. You know what? It's okay.
49:58
It's fun. It was fun. I didn't realize we were talking for 2
49:59
hours.
50:02
30 minutes. Yeah. I hope it was fun to listen.
50:04
Um. Yeah, I love this.
50:07
I definitely learned a lot.
50:09
And I hope that anyone listening
50:09
has also learned a thing or two.
50:13
Make sure that you ask questions
50:13
about where your food is coming from,
50:17
know where it's coming from,
50:17
and just help educate others.
50:21
And just say yes to every stupid idea
50:21
you got.
50:24
I really look forward to watching your
50:24
your journey.
50:28
I can't wait to see how far you go
50:28
in the future and where you end up.
50:32
And who knows,
50:32
maybe we'll end up meeting one day in L.A.
50:35
at a sushi bar. Definitely. Basically, I'm planning
50:37
April two two back to back events.
50:42
So if you want to
50:42
help and work for free, well.
50:47
I'm going to be in D.C..
50:50
So I think there's going to be enough
50:50
budget to fly awesome people around.
50:54
Hey, I hopefully I would be 1,000% down
50:54
for that.
50:59
We need good coffee
50:59
in the back of the kitchen.
51:01
Nice. Oh, Jesus.
51:04
So it always comes back to like, I know.
51:07
The best coffee maker.
51:09
Yeah. And then I'll just be announcing that
51:09
you're a chef to anyone I come across.
51:13
They will see me in the chef
51:13
tickets or whatever.
51:15
Thank you for having me.
51:15
Thank you for having me.
51:17
Thank you for joining. Thank you for being here. It nice.
51:22
I've been studying how to tell the story
51:22
in less than an hour and a half.
51:26
It doesn't work. No,
51:29
but all the good stories
51:29
take time, so that's fine.
51:37
Wow. Big Thank you again to Huber
51:38
for sharing his amazing story.
51:42
I don't know about you guys,
51:42
but after with him and spending this time
51:45
creating this episode, I feel rejuvenated.
51:49
I feel excited. And I definitely learned quite a bit.
51:52
I hope you were inspired from this. Whether that's how you can take
51:54
your hospital career and run with it.
51:57
Be a better chef. Go all in and say yes to your dreams,
51:59
or keep pursuing
52:02
that thing that you love
52:02
because it's all worth it in the end.
52:07
Once again, be sure to find
52:07
Hubert on Instagram and YouTube.
52:11
He's doing some epic shit
52:11
and he's definitely one to watch.
52:16
Anyways, guys, that is Cheers up for now.
52:18
Thank you so much for tuning in
52:18
and I will see you in the next one.
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