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

35:58

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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.

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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.