March 23, 2020 • 20 mins
In episode 16 Brandon and Sebastian talk yummy sweets and business with one of Food Networks sweetest chefs, Chef Duff Goldman! If you love baking and business you won’t want to miss this interview.
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Speaker 1 (00:01):
This is Are You Kidding? Podcast? I can listen with
my kids with brothers Sebastian and Brandon Martinez, who are
kids helping kids. Thank you Enriquie for that intro. I
still love that one. So Brendan, guess who we're going
to be interviewing today. We'll give you a him. He's
one of the best at baking. Who could it be? Whoa?
He's standing right in front of us. He's Dove Goldman.
(00:24):
So how are you doing? The crowd goes good, But
before we start, I want to I want to say
a funny joke. Okay, so, well, what do you call
an island populated entirely by cupcakes? An island populated entirely
by cupcakes? Delicious? I don't know. Well, besides that desserted
(00:52):
that was pretty good. Yeah, So so we know you're
like the best baker. I'm alright, So, so why did
you start baking? So? Um? I was in college and
I knew I wanted to be a chef, and so
I went to the best restaurant I could find in
(01:12):
the city. I was living in Baltimore, this place called Savanna,
and the chef was amazing, and I was like, if
I'm gonna you know, I want to be a chef.
I want to work for the best. And so I
went and I'm like, hey, I want to be a chef.
And she's like, you don't know how to cook. And
I was like yeah, but I want to learn how
to cook. And she's like, yeah, but you learn how
to cook somewhere else. This is a place you come
when you already know how to cook. And I was like,
come on, I really want to learn how to cook.
(01:33):
And she was like, i'll tell you what. I'll let you.
I'll let you bake corn bread for me, but like
one day a week. And I was like, okay, I'll
do it just to get my foot in the door.
And so I I went in and I baked corn
bread and I started baking the corn bread, and then
I started baking the biscuits, the buttermilk biscuits, and then
I started making cookies, and then I started making different
(01:53):
kinds of cakes. Then they taught me how to make
ice cream, and so I learned all this pastry stuff,
even though that's not what I wanted to do at first.
I want to be a chef, like fire and sweating
and knives and you know what I mean, Like, you know,
like when you see like people cutting and cooking and
going crazy, that's what I wanted to do. But the
only job she would give me was baking. And because
(02:14):
I was I just wanted to work for I was like, Okay,
I'll learn anything you want to teach me. And while
I was doing it, I've like realized I was like,
you know, like I like cooking, and I would do
some cooking, you know, but I really like the baking.
And I think the reason why it was that baking
is so analytical, you know, like you have to follow
(02:38):
a recipe, you know, you have to do some math,
you have to um know a little bit of chemistry,
you know, and there's like there's so much science that
goes into baking, and I think I just like to
think about stuff, you know, And so I think that
baking to me was just so fascinating because it was
like every time you put something in the oven, it's
like a science project. Yeah, baking is pretty are compared
(03:01):
to cooking because if you get one thing wrong, the
whole like if you're making cake, it's pruned, yeah, and
you can't like go back and fix it. You got
start over a challenge. Yeah, and we all know you're
a good baker, a great bagger, but you're also a
great chef because and you went on Iron Chef, So
how was that? It was really fun? So I got
to battle my friend Michael Simon, who was a very
(03:23):
very amazing cook, and uh we had a good time,
you know because like, I don't think he was expecting
that I that I knew how to cook as much
as I did, and I had never been on Iron Chef,
so I didn't really know what to expect. So we're like,
we had a really fun time. So you're like the underdogs.
Oh yeah, like in a cooking competent, in any competition,
on the underdog always there's a lot of people out
(03:45):
there that are much better at me than basically everything.
So so when you were fourteen, why did you make sandwich?
Is like bigger than usual? Okay, So I was working
at this bagel shop, right, and uh so my job
was like making these sandwiches, but almost got fired because
I kept making the sandwiches too big. Right. The thing
(04:07):
is is like the way they taught me how to
make the sandwich, it was like, okay, you take the bagel,
you put like one slice of cheese and then like
two slices of meat and then like a tomato, and
I'm like, looking at it, I'm like, that's not the
sandwich i'd want to eat. Yeah, well not even just creative.
I just want a bigger sandwich. So I'd be like,
(04:27):
you know what, how about three slices of cheese, how
about an inch of meat instead of just two slices,
you know, making like big sandwiches that people really get
excited about, which is cool because people really enjoy the sandwiches.
But they were selling the sandwiches for a certain amount, right,
so say three dollars fifty cents. They had figured out
that like, okay, a bagel plus one piece of cheese
(04:49):
plus two slices of meat plus one tomato, uh, and
paying meat, paying my salary of the sandwich should cost
three dollars and fifty cents. Once I started adding all
this extra meat and all this cheese to it, it
made the sandwich way too expensive. And so we would
still sell the sandwich for three hours or fifty cents,
but it might have costed four hours to make, and
so they were losing fifty cents on every sandwich. I
(05:10):
was selling so they didn't like that, but they were
better sandwich. Yeah, they were better swig. They should put
that on the menu, like raise the price to like
four dollars. Yeah, you'd be like, okay, you want like
the regular sandwich like here it is, you want like
the duff like Dagwood. Yeah, you know it should be
the Dove special. And if I want to a bagel
shopping out a bigger sandwich, I would be super happy. Yeah,
(05:33):
and it brings more attention to why would't they like that?
And the thing about bagels is like the bread is
really substantial, you know, it's super chewy. You gotta really
get in there. You want a lot of meat because
like that bread is gonna drown out anything that you
put on there. If you have like two slices of wonderbread,
you can put piece of cheese on it and like
you'll taste it because wonder breads like air. But a bagels,
like you know, I love everything. Bagels like disguises the flavor.
(05:56):
Yeah yeah, you know it's just too much and it's
just like it's hard to get your mouth through it,
the whole thing. So if you could go back and
talk to you to the young Duff, Well, advice would
you give yourself? Oh? Man, if I could go back
and talk to the young Duff, I would probably I
would say, um huh, I want to say, don't be arrogant.
(06:22):
You know, I think that was that was like like
I like, I used to think I was like the
best at all this stuff, and you know, like as
I got older, I realized I definitely wasn't. And I
feel like I never like I wasn't able to like
really truly start learning until I realized that I wasn't
the best, and I had a lot to learn. Yeah,
(06:43):
you're never perfect. You gotta keep stay humble, Ye, stay humble.
So we all know that you had a bake off
between you and Buddy. So are we're gonna have a
part two of that? We are, So Buddy's gonna come back,
you know, with a new plan and new idea. Yeah,
I think. So. He's a tough competitor, man, that guy
is a good cake decorator. Do you think he's your
(07:03):
biggest competition? I don't, you know, it's fun. I don't
think there's really competition in you know, in the world
of baking. You know, there's there's there's so many different
kinds of things out there that it's not really about
like who's better. You know, it's like who's doing something interesting?
You know, it's being who it's like more creative, who's
(07:24):
making the cooler stuff? Yeah, totally, just like you know,
I think that um, you know, like everybody kind of
brings their own point of view to it, you know
what I mean. It's just like podcasts, right, I mean,
think about how many different kinds of podcasts rut there.
You can't really say that, like this one's better than
that one. It's it's more like, Okay, well this one's interesting.
This one's interesting for a different reason. And we know
(07:45):
you have, like you have a bakery, charm City Cakes.
How tough was it to like open it and like
bring attention? Well it was. It's funny because I when
I opened it, I didn't really want to. I wasn't
trying to like have like a long business. I was
um in my early twenties, and I wanted to be
(08:08):
a full time musician. I wanted to be in a band,
And so I quit my job and started selling cakes
so I could pay my rent. So then I could
go being a band and like, you know, go play
concerts and like record albums and go on tour and
do all that stuff, and having a full time job,
you can't do that. So I knew that if I
was making cakes, I made my own schedule. So what
(08:28):
instrument did you play? I'm a bass player. Oh well,
a long time ago, I played the piano and my
brother played the I played the drums and the guitar. Really. Yeah,
wasn't good at guitar, but I was. I was pretty
decent at drum. Yeah. Yeah. And you guys like whack it.
I don't know, it just makes you feel like really
like hardcore. Yeah, yeah, totally. But the thing about drums
(08:52):
and I think is really fascinating and just everybody can
everybody's a drummer, you know. I mean whenever you listen
to the song, you know, you're always happening and you're
always doing and stuff. But like everybody has h you know,
a heartbeat, and everybody's heartbeat is a rhythm, and everybody
is like you know, when you're when you're like still
a baby, like you know, in your mother's womb, all
(09:12):
you hear is a heartbeat, you know, And so it's
like we're we're sort of born with like this sense
of rhythm that I think that's why. You know, rhythm
is really powerful. That's why the drums of the I
think the funnest it something about it's just so cool. Yeah. Right,
It's just like there's like rhythm creates like like it's
(09:33):
I know, it's weird, but it's like rhythm kind of
creates like a satisfaction, you know, and like same thing
with like harmony. You know, like you know when when
you hear a harmony, like it sounds good to people, right,
and then you hear something that's dissonan and it's like
you can tell they're like that doesn't sound quite right.
But like the same harmony sound good to lots of
different people. Are the same thing with rhythm. When you
when you're creating rhythm, especially when you're doing it in
(09:55):
a group with other people, there's something like you really
feel connected to all the other people. I think being
in a band was really good for you. Yeah, the
band like it brings out the vibes, Yeah, totally, it
really does. What was the name of the band? I
had a few different ones. One was so I had
to it was the name of the band. We were
all instrumental, like a really weirdo band. Um. I was
(10:18):
in an email band called Today Romance, right it's good.
And then now I'm in a band it's all chefs
and we're called fag Rock. So what is the chefs? Uh?
So my sous chef Jeff man Thorn. Our singer is
Bruce Colman, who's a chef out in Los Angeles. And
then our drummer is this guy Frand who works in
(10:39):
front of the house at a restaurant in Los Angeles too.
What's the next concert? Uh? You know, Bruce just moved
to Vegas and so I don't know if we have
anything planned. That's how Yeah, our singer moved away, so
you know, we sort of figured out. So is there
anything that people request that you hate making? Not really, No,
(11:09):
I don't think because I mean, you know, it's like
there's a lot of stuff that you know you can
find would be like tedious, but the trick is to
make it fun for yourself, you know what I mean. Like,
I'm sure you guys have like a class that you
like history. I don't want to go to his, but
you can make it fun for yourself, you know what
I mean? Like I actually love history because it's like stories.
You know. That's like one of my favorite classes too,
(11:30):
because like you learned so much about what happened in
the world. Yeah, and like you not only learn not
only do you learn what happened, but you kind of
learned like what to do the next time something happens.
Hopefully that's the goal. I don't want to make the
same mistake twice. You never want to make the same
mistake twice. For me, I like history, but I'm in
(11:53):
sixth grade and it's it's not that easy. Ye. So
but if you like turn it into a story, you know,
like if like did you see Star Wars? Yeah? Right, so,
like you know you can tell me the story is
Star Wars. So if you turn like the history that
you're learning into a story and make it real for yourself,
(12:15):
you'll remember everything. Yeah, that is, It's true. I almost So,
how do you feel about judging kids baking competitions? Judging
kids baking is one of my favorite things. It's my
favorite show. I love it. You know, this kid is
incredible and it's like, you know when they come in
and they can like they know how to do stuff
that like I didn't learn until I was like thirty
(12:36):
like what man I wish I had YouTube. It's like
for us when people, like people, when they look at
us and we're like kids with a business, they're like,
no way, And then when they realize that it's actual thing,
they're like, that's crazy because like, not a lot of
kids have their own company. Usually it's just adults people
who were just like, I don't know, just really up
(12:58):
there in their forties stuff. But when they see us
and they said twelve yeld CEO, it's crazy. Yea, yeah,
I think you know. The nice thing is is that,
like I think you guys are learning a lot of
lessons that takes a lot of other people a lot
longer to learn, you know, and you're you're gonna be
you're learning stuff now. You're gonna have it way here
for the rest of your life. You know. It's really good.
(13:20):
This is this is amazing. Thank you. I love these socks.
They are really cool. Which one should I wear it
today for? In my opinion, my favorite one out of
all of these is the aweso as of awareness songs
like pops Out and it's just like so vibrant, yeah
it is. Yeah, these are really great and all of
them for good cause as well. So do you prefer
(13:41):
judging kids or adults when it comes to baking? Man,
that's a good question. I think, Um, you know that
they're different, you know. I think it's like with I
find that kids are a lot more uh, enthusiastic, you know,
because things are still like really new, and you know,
I find that I kind of bake like a kid
(14:02):
because like, like even now, like you think about like
how many trades of cookies have I put in the oven?
You know, probably thousand. I've been baking a long time.
But um, today, still when I put cookies in the oven,
I'm excited because I don't know if it's gonna work
or not, you know, and it's really exciting. I'm like,
(14:24):
are they gonna rise, are they going to do what
they're supposed to do? Are they going to stay together?
Did I put the right amount of flower? You know?
All the all those different things. It's still exciting for me,
you know. And like when things work, like when a
muffin rises, I'm like, oh my god, it worked. This
is great, you know. And so I think that there's
a there's like a enthusiasm that I really share with kids. Um,
(14:45):
But with adults. I find that I learned so much,
you know, like when I'm judging like the shows, like
with the adults on it, Like the people i'm judging
know just as much, if not more than I do.
And I'm the I think that I've become a much
better chef by judging all these shows and and watching
(15:05):
people who are really really good bakers and like really
serious about it, like really know what they're talking about.
So I don't know, kids, adults like they're fun for
different reasons. Yeah, And speaking of like you when you
watch the cookies rise, I kind of do it for popcorn,
like when you put the bag in there. I just
like watching the bag pop. I don't know why, because
it's awesome. Yeah. So so wait, have you ever had
(15:27):
Jiffy Pop? Um? You've never had Jiffy pop? Well, I
mean you gotta go get Jiffy pop. I'm talking about
right now. Jiffy pop is so much cooler than microwave popcorn.
You know what Jiffy pop? Alright, So, so Jiffy pop.
(15:48):
You buy it in the store and it's it's it
comes in its own pan, and you put it on
the fire, you put it on the stove, and you
cook it, and then as the popcorn starts popping, it's
in like this weird like foil thing that's like a spiral,
and so as it pops, it like and it like
(16:08):
gets bigger and bigger and bigger, and like it's like
becomes this thing. But you gotta pull it off right away.
You can pull it as soon as like it's you've got,
It's got to be done. You're leaving on there too long.
It all burns on the bottom. And burnt popcorn tastes
like garbage. Yeah, I hate worst. I won't even eat it.
It's super bad. Yeah, So so we all know. So
(16:29):
what do you like doing better? Baking or cooking? Well,
you know, I do like them both. I think it
just depends on what kind of mood I'm in. That's
like picking your favorite Like that's like saying, like what's
your favorite Zeppelin song? You know what I mean? Like
just depends on your mood, you know. Like sometimes like
you're in the mood for stay way and to have
Sometimes you're in the mood for in my time and
do you just never know, you know, Yeah, sometimes I'm
(16:53):
like in a different mood to like wear some socks
like I don't know what's stock to wear. Sometimes I'm
in I s somewhere in this food or the stand
to cancer stuck right, You just don't know. It's just
like you gotta you know, you gotta wake up. You
just gotta feel. You gotta trust your gut, you know,
not trust your well, your heart tell you. Yeah. Absolutely,
so we know that you you like, we know that
(17:15):
the practice of zadoca zaca it's very important to you.
Do you think that philanthropy, philanthropy and businesses should go
hand in hand. Oh, yeah, absolutely, you know, I think
it's uh. I think it's really important that you know,
not only do people run their companies ethically, you know,
treat their employees well, you know, do the right things,
(17:37):
you know, making the right decisions, making sure that you
know your carbon footprint isn't too big, making sure you're
hiring practices are you know, all that stuff like making
sure you're running a good ethical company. But you know,
companies exist at the pleasure of their communities, and it's
really important for people that own companies to be involved
in their communities. I mean, the people in my community
(17:57):
in Baltimore are the people that buy my cakes and
I need to be taking care of my community because
they're taking care of me. They're coming in and you know,
they're buying cakes, and that's that makes it so I
can pay my rent and keep the lights on and
buy more sugar and flour and all that stuff. So
it I think it's really important because it creates a
you know, it creates a more holistic environment, you know.
(18:19):
So I think, you know, it's really important, and most
companies do, you know. I I tend to find that
most of the time, companies, when they're when their profit
margin is enough, you know, where they can actually afford
to to do good work, they usually do because I
find that entrepreneurs like yourselves are real people that have
(18:40):
overcome huge obstacles. You know, Running a business isn't easy.
Starting a business isn't easy, and it takes a special
kind of person to be good at it, you know,
And usually the kinds of people that are good at
running a business are thoughtful, and they come from somewhere humble,
(19:02):
and they understand that sometimes it just takes a little
bit to you know, everybody needs some help once in
a while, and you know, I've definitely needed help in
the course of my business and knowing that and understanding
those things makes it so, you know, not giving just
doesn't compute for me. Yeah, And speaking about giving back,
we love giving back and if all companies, like if
(19:25):
everyone gave back the world would be so much different.
And you never know if one day you'll need help. Absolutely,
So we just want to thank you for being here
and be on our podcast and talking with us. So, okay,
we have an idea. What if we can make a
baking sock a baking sock. Um. Yeah, yeah, let's see
(19:51):
all you can do like measurement conversions on it. You know,
you can like have a sack that has like you know,
like like one gallon equals sixty ounces, or like three
teaspoons equal a table spoon, or like there's you know,
four cups in a court, you know, stuff like that. Okay,
forget to be like, yeah, what is it again? That's right.
(20:13):
It's like so in my math class, for some tests
they have like the no not the teach sheet. It's
like a it says like what the gallant, like how
much course are in a gallant? And yeah, converge to
shet We could probably do so yeah totally. Yeah, So
(20:33):
we just want to thank you for being on the podcast.
It's been a pleasure talking to you. Hey, you guys,
this is really fun. You know, you guys are impressive.
Thank you, it's really great. Thank you, thank you. If
you just heard Are You Kidding? Podcast with brothers Sebastian
and Brandon Martinez who are kids helping kids
This is Are You Kidding? Podcast? I can listen with
my kids with brothers Sebastian and Brandon Martinez, who are
kids helping kids. Thank you Enriquie for that intro. I
still love that one. So Brendan, guess who we're going
to be interviewing today. We'll give you a him. He's
one of the best at baking. Who could it be? Whoa?
He's standing right in front of us. He's Dove Goldman.
(00:24):
So how are you doing? The crowd goes good, But
before we start, I want to I want to say
a funny joke. Okay, so, well, what do you call
an island populated entirely by cupcakes? An island populated entirely
by cupcakes? Delicious? I don't know. Well, besides that desserted
(00:52):
that was pretty good. Yeah, So so we know you're
like the best baker. I'm alright, So, so why did
you start baking? So? Um? I was in college and
I knew I wanted to be a chef, and so
I went to the best restaurant I could find in
(01:12):
the city. I was living in Baltimore, this place called Savanna,
and the chef was amazing, and I was like, if
I'm gonna you know, I want to be a chef.
I want to work for the best. And so I
went and I'm like, hey, I want to be a chef.
And she's like, you don't know how to cook. And
I was like yeah, but I want to learn how
to cook. And she's like, yeah, but you learn how
to cook somewhere else. This is a place you come
when you already know how to cook. And I was like,
come on, I really want to learn how to cook.
(01:33):
And she was like, i'll tell you what. I'll let you.
I'll let you bake corn bread for me, but like
one day a week. And I was like, okay, I'll
do it just to get my foot in the door.
And so I I went in and I baked corn
bread and I started baking the corn bread, and then
I started baking the biscuits, the buttermilk biscuits, and then
I started making cookies, and then I started making different
(01:53):
kinds of cakes. Then they taught me how to make
ice cream, and so I learned all this pastry stuff,
even though that's not what I wanted to do at first.
I want to be a chef, like fire and sweating
and knives and you know what I mean, Like, you know,
like when you see like people cutting and cooking and
going crazy, that's what I wanted to do. But the
only job she would give me was baking. And because
(02:14):
I was I just wanted to work for I was like, Okay,
I'll learn anything you want to teach me. And while
I was doing it, I've like realized I was like,
you know, like I like cooking, and I would do
some cooking, you know, but I really like the baking.
And I think the reason why it was that baking
is so analytical, you know, like you have to follow
(02:38):
a recipe, you know, you have to do some math,
you have to um know a little bit of chemistry,
you know, and there's like there's so much science that
goes into baking, and I think I just like to
think about stuff, you know, And so I think that
baking to me was just so fascinating because it was
like every time you put something in the oven, it's
like a science project. Yeah, baking is pretty are compared
(03:01):
to cooking because if you get one thing wrong, the
whole like if you're making cake, it's pruned, yeah, and
you can't like go back and fix it. You got
start over a challenge. Yeah, and we all know you're
a good baker, a great bagger, but you're also a
great chef because and you went on Iron Chef, So
how was that? It was really fun? So I got
to battle my friend Michael Simon, who was a very
(03:23):
very amazing cook, and uh we had a good time,
you know because like, I don't think he was expecting
that I that I knew how to cook as much
as I did, and I had never been on Iron Chef,
so I didn't really know what to expect. So we're like,
we had a really fun time. So you're like the underdogs.
Oh yeah, like in a cooking competent, in any competition,
on the underdog always there's a lot of people out
(03:45):
there that are much better at me than basically everything.
So so when you were fourteen, why did you make sandwich?
Is like bigger than usual? Okay, So I was working
at this bagel shop, right, and uh so my job
was like making these sandwiches, but almost got fired because
I kept making the sandwiches too big. Right. The thing
(04:07):
is is like the way they taught me how to
make the sandwich, it was like, okay, you take the bagel,
you put like one slice of cheese and then like
two slices of meat and then like a tomato, and
I'm like, looking at it, I'm like, that's not the
sandwich i'd want to eat. Yeah, well not even just creative.
I just want a bigger sandwich. So I'd be like,
(04:27):
you know what, how about three slices of cheese, how
about an inch of meat instead of just two slices,
you know, making like big sandwiches that people really get
excited about, which is cool because people really enjoy the sandwiches.
But they were selling the sandwiches for a certain amount, right,
so say three dollars fifty cents. They had figured out
that like, okay, a bagel plus one piece of cheese
(04:49):
plus two slices of meat plus one tomato, uh, and
paying meat, paying my salary of the sandwich should cost
three dollars and fifty cents. Once I started adding all
this extra meat and all this cheese to it, it
made the sandwich way too expensive. And so we would
still sell the sandwich for three hours or fifty cents,
but it might have costed four hours to make, and
so they were losing fifty cents on every sandwich. I
(05:10):
was selling so they didn't like that, but they were
better sandwich. Yeah, they were better swig. They should put
that on the menu, like raise the price to like
four dollars. Yeah, you'd be like, okay, you want like
the regular sandwich like here it is, you want like
the duff like Dagwood. Yeah, you know it should be
the Dove special. And if I want to a bagel
shopping out a bigger sandwich, I would be super happy. Yeah,
(05:33):
and it brings more attention to why would't they like that?
And the thing about bagels is like the bread is
really substantial, you know, it's super chewy. You gotta really
get in there. You want a lot of meat because
like that bread is gonna drown out anything that you
put on there. If you have like two slices of wonderbread,
you can put piece of cheese on it and like
you'll taste it because wonder breads like air. But a bagels,
like you know, I love everything. Bagels like disguises the flavor.
(05:56):
Yeah yeah, you know it's just too much and it's
just like it's hard to get your mouth through it,
the whole thing. So if you could go back and
talk to you to the young Duff, Well, advice would
you give yourself? Oh? Man, if I could go back
and talk to the young Duff, I would probably I
would say, um huh, I want to say, don't be arrogant.
(06:22):
You know, I think that was that was like like
I like, I used to think I was like the
best at all this stuff, and you know, like as
I got older, I realized I definitely wasn't. And I
feel like I never like I wasn't able to like
really truly start learning until I realized that I wasn't
the best, and I had a lot to learn. Yeah,
(06:43):
you're never perfect. You gotta keep stay humble, Ye, stay humble.
So we all know that you had a bake off
between you and Buddy. So are we're gonna have a
part two of that? We are, So Buddy's gonna come back,
you know, with a new plan and new idea. Yeah,
I think. So. He's a tough competitor, man, that guy
is a good cake decorator. Do you think he's your
(07:03):
biggest competition? I don't, you know, it's fun. I don't
think there's really competition in you know, in the world
of baking. You know, there's there's there's so many different
kinds of things out there that it's not really about
like who's better. You know, it's like who's doing something interesting?
You know, it's being who it's like more creative, who's
(07:24):
making the cooler stuff? Yeah, totally, just like you know,
I think that um, you know, like everybody kind of
brings their own point of view to it, you know
what I mean. It's just like podcasts, right, I mean,
think about how many different kinds of podcasts rut there.
You can't really say that, like this one's better than
that one. It's it's more like, Okay, well this one's interesting.
This one's interesting for a different reason. And we know
(07:45):
you have, like you have a bakery, charm City Cakes.
How tough was it to like open it and like
bring attention? Well it was. It's funny because I when
I opened it, I didn't really want to. I wasn't
trying to like have like a long business. I was
um in my early twenties, and I wanted to be
(08:08):
a full time musician. I wanted to be in a band,
And so I quit my job and started selling cakes
so I could pay my rent. So then I could
go being a band and like, you know, go play
concerts and like record albums and go on tour and
do all that stuff, and having a full time job,
you can't do that. So I knew that if I
was making cakes, I made my own schedule. So what
(08:28):
instrument did you play? I'm a bass player. Oh well,
a long time ago, I played the piano and my
brother played the I played the drums and the guitar. Really. Yeah,
wasn't good at guitar, but I was. I was pretty
decent at drum. Yeah. Yeah. And you guys like whack it.
I don't know, it just makes you feel like really
like hardcore. Yeah, yeah, totally. But the thing about drums
(08:52):
and I think is really fascinating and just everybody can
everybody's a drummer, you know. I mean whenever you listen
to the song, you know, you're always happening and you're
always doing and stuff. But like everybody has h you know,
a heartbeat, and everybody's heartbeat is a rhythm, and everybody
is like you know, when you're when you're like still
a baby, like you know, in your mother's womb, all
(09:12):
you hear is a heartbeat, you know, And so it's
like we're we're sort of born with like this sense
of rhythm that I think that's why. You know, rhythm
is really powerful. That's why the drums of the I
think the funnest it something about it's just so cool. Yeah. Right,
It's just like there's like rhythm creates like like it's
(09:33):
I know, it's weird, but it's like rhythm kind of
creates like a satisfaction, you know, and like same thing
with like harmony. You know, like you know when when
you hear a harmony, like it sounds good to people, right,
and then you hear something that's dissonan and it's like
you can tell they're like that doesn't sound quite right.
But like the same harmony sound good to lots of
different people. Are the same thing with rhythm. When you
when you're creating rhythm, especially when you're doing it in
(09:55):
a group with other people, there's something like you really
feel connected to all the other people. I think being
in a band was really good for you. Yeah, the
band like it brings out the vibes, Yeah, totally, it
really does. What was the name of the band? I
had a few different ones. One was so I had
to it was the name of the band. We were
all instrumental, like a really weirdo band. Um. I was
(10:18):
in an email band called Today Romance, right it's good.
And then now I'm in a band it's all chefs
and we're called fag Rock. So what is the chefs? Uh?
So my sous chef Jeff man Thorn. Our singer is
Bruce Colman, who's a chef out in Los Angeles. And
then our drummer is this guy Frand who works in
(10:39):
front of the house at a restaurant in Los Angeles too.
What's the next concert? Uh? You know, Bruce just moved
to Vegas and so I don't know if we have
anything planned. That's how Yeah, our singer moved away, so
you know, we sort of figured out. So is there
anything that people request that you hate making? Not really, No,
(11:09):
I don't think because I mean, you know, it's like
there's a lot of stuff that you know you can
find would be like tedious, but the trick is to
make it fun for yourself, you know what I mean. Like,
I'm sure you guys have like a class that you
like history. I don't want to go to his, but
you can make it fun for yourself, you know what
I mean? Like I actually love history because it's like stories.
You know. That's like one of my favorite classes too,
(11:30):
because like you learned so much about what happened in
the world. Yeah, and like you not only learn not
only do you learn what happened, but you kind of
learned like what to do the next time something happens.
Hopefully that's the goal. I don't want to make the
same mistake twice. You never want to make the same
mistake twice. For me, I like history, but I'm in
(11:53):
sixth grade and it's it's not that easy. Ye. So
but if you like turn it into a story, you know,
like if like did you see Star Wars? Yeah? Right, so,
like you know you can tell me the story is
Star Wars. So if you turn like the history that
you're learning into a story and make it real for yourself,
(12:15):
you'll remember everything. Yeah, that is, It's true. I almost So,
how do you feel about judging kids baking competitions? Judging
kids baking is one of my favorite things. It's my
favorite show. I love it. You know, this kid is
incredible and it's like, you know when they come in
and they can like they know how to do stuff
that like I didn't learn until I was like thirty
(12:36):
like what man I wish I had YouTube. It's like
for us when people, like people, when they look at
us and we're like kids with a business, they're like,
no way, And then when they realize that it's actual thing,
they're like, that's crazy because like, not a lot of
kids have their own company. Usually it's just adults people
who were just like, I don't know, just really up
(12:58):
there in their forties stuff. But when they see us
and they said twelve yeld CEO, it's crazy. Yea, yeah,
I think you know. The nice thing is is that,
like I think you guys are learning a lot of
lessons that takes a lot of other people a lot
longer to learn, you know, and you're you're gonna be
you're learning stuff now. You're gonna have it way here
for the rest of your life. You know. It's really good.
(13:20):
This is this is amazing. Thank you. I love these socks.
They are really cool. Which one should I wear it
today for? In my opinion, my favorite one out of
all of these is the aweso as of awareness songs
like pops Out and it's just like so vibrant, yeah
it is. Yeah, these are really great and all of
them for good cause as well. So do you prefer
(13:41):
judging kids or adults when it comes to baking? Man,
that's a good question. I think, Um, you know that
they're different, you know. I think it's like with I
find that kids are a lot more uh, enthusiastic, you know,
because things are still like really new, and you know,
I find that I kind of bake like a kid
(14:02):
because like, like even now, like you think about like
how many trades of cookies have I put in the oven?
You know, probably thousand. I've been baking a long time.
But um, today, still when I put cookies in the oven,
I'm excited because I don't know if it's gonna work
or not, you know, and it's really exciting. I'm like,
(14:24):
are they gonna rise, are they going to do what
they're supposed to do? Are they going to stay together?
Did I put the right amount of flower? You know?
All the all those different things. It's still exciting for me,
you know. And like when things work, like when a
muffin rises, I'm like, oh my god, it worked. This
is great, you know. And so I think that there's
a there's like a enthusiasm that I really share with kids. Um,
(14:45):
But with adults. I find that I learned so much,
you know, like when I'm judging like the shows, like
with the adults on it, Like the people i'm judging
know just as much, if not more than I do.
And I'm the I think that I've become a much
better chef by judging all these shows and and watching
(15:05):
people who are really really good bakers and like really
serious about it, like really know what they're talking about.
So I don't know, kids, adults like they're fun for
different reasons. Yeah, And speaking of like you when you
watch the cookies rise, I kind of do it for popcorn,
like when you put the bag in there. I just
like watching the bag pop. I don't know why, because
it's awesome. Yeah. So so wait, have you ever had
(15:27):
Jiffy Pop? Um? You've never had Jiffy pop? Well, I
mean you gotta go get Jiffy pop. I'm talking about
right now. Jiffy pop is so much cooler than microwave popcorn.
You know what Jiffy pop? Alright, So, so Jiffy pop.
(15:48):
You buy it in the store and it's it's it
comes in its own pan, and you put it on
the fire, you put it on the stove, and you
cook it, and then as the popcorn starts popping, it's
in like this weird like foil thing that's like a spiral,
and so as it pops, it like and it like
(16:08):
gets bigger and bigger and bigger, and like it's like
becomes this thing. But you gotta pull it off right away.
You can pull it as soon as like it's you've got,
It's got to be done. You're leaving on there too long.
It all burns on the bottom. And burnt popcorn tastes
like garbage. Yeah, I hate worst. I won't even eat it.
It's super bad. Yeah, So so we all know. So
(16:29):
what do you like doing better? Baking or cooking? Well,
you know, I do like them both. I think it
just depends on what kind of mood I'm in. That's
like picking your favorite Like that's like saying, like what's
your favorite Zeppelin song? You know what I mean? Like
just depends on your mood, you know. Like sometimes like
you're in the mood for stay way and to have
Sometimes you're in the mood for in my time and
do you just never know, you know, Yeah, sometimes I'm
(16:53):
like in a different mood to like wear some socks
like I don't know what's stock to wear. Sometimes I'm
in I s somewhere in this food or the stand
to cancer stuck right, You just don't know. It's just
like you gotta you know, you gotta wake up. You
just gotta feel. You gotta trust your gut, you know,
not trust your well, your heart tell you. Yeah. Absolutely,
so we know that you you like, we know that
(17:15):
the practice of zadoca zaca it's very important to you.
Do you think that philanthropy, philanthropy and businesses should go
hand in hand. Oh, yeah, absolutely, you know, I think
it's uh. I think it's really important that you know,
not only do people run their companies ethically, you know,
treat their employees well, you know, do the right things,
(17:37):
you know, making the right decisions, making sure that you
know your carbon footprint isn't too big, making sure you're
hiring practices are you know, all that stuff like making
sure you're running a good ethical company. But you know,
companies exist at the pleasure of their communities, and it's
really important for people that own companies to be involved
in their communities. I mean, the people in my community
(17:57):
in Baltimore are the people that buy my cakes and
I need to be taking care of my community because
they're taking care of me. They're coming in and you know,
they're buying cakes, and that's that makes it so I
can pay my rent and keep the lights on and
buy more sugar and flour and all that stuff. So
it I think it's really important because it creates a
you know, it creates a more holistic environment, you know.
(18:19):
So I think, you know, it's really important, and most
companies do, you know. I I tend to find that
most of the time, companies, when they're when their profit
margin is enough, you know, where they can actually afford
to to do good work, they usually do because I
find that entrepreneurs like yourselves are real people that have
(18:40):
overcome huge obstacles. You know, Running a business isn't easy.
Starting a business isn't easy, and it takes a special
kind of person to be good at it, you know,
And usually the kinds of people that are good at
running a business are thoughtful, and they come from somewhere humble,
(19:02):
and they understand that sometimes it just takes a little
bit to you know, everybody needs some help once in
a while, and you know, I've definitely needed help in
the course of my business and knowing that and understanding
those things makes it so, you know, not giving just
doesn't compute for me. Yeah, And speaking about giving back,
we love giving back and if all companies, like if
(19:25):
everyone gave back the world would be so much different.
And you never know if one day you'll need help. Absolutely,
So we just want to thank you for being here
and be on our podcast and talking with us. So, okay,
we have an idea. What if we can make a
baking sock a baking sock. Um. Yeah, yeah, let's see
(19:51):
all you can do like measurement conversions on it. You know,
you can like have a sack that has like you know,
like like one gallon equals sixty ounces, or like three
teaspoons equal a table spoon, or like there's you know,
four cups in a court, you know, stuff like that. Okay,
forget to be like, yeah, what is it again? That's right.
(20:13):
It's like so in my math class, for some tests
they have like the no not the teach sheet. It's
like a it says like what the gallant, like how
much course are in a gallant? And yeah, converge to
shet We could probably do so yeah totally. Yeah, So
(20:33):
we just want to thank you for being on the podcast.
It's been a pleasure talking to you. Hey, you guys,
this is really fun. You know, you guys are impressive.
Thank you, it's really great. Thank you, thank you. If
you just heard Are You Kidding? Podcast with brothers Sebastian
and Brandon Martinez who are kids helping kids
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