May 12, 2023 • 38 mins
Special guest joining us on the pod...Chef Eddy aka Wutangsy! He's become an iconic figure in Fresno, who has started a successful food business in the creation of "my guy market," specializing in East Coast chop cheese sandwiches.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Different levels to trauma, but traumais definitely real, like being traumatized from
something that happened and then being triggeredlater on. It's a real thing.
Yeah, And like I said inthe beginning, there's different levels to it.
So this particular story I'm about toremind you about jizo UM, it's
(00:21):
more of a lighthearted trauma, Sothat's the level of it. It's not
too serious. But me being triggeredtoday, it just makes me realize how
man trauma is real, like beingtriggered is real, being reminded PTSD and
(00:42):
how you act in the moment becauseyou're traumatized from what happened. You ready,
Yeah, and I we didn't setthis up, so you don't know
what story I'm going to remind youof, But once I start talking about
it, you're gonna remember. AndI can't win your reaction. Do you
remember when I first started working hereone year ago, when he came back,
Yet when I came back to Fresnoand started a new position, haven't
(01:03):
been working for over two years.So back in Fresno, back in the
building in a new position. Oneof my first tasks in my first week
was um our company was gonna havea big luncheon. Yeah, and um,
there was gonna be important people here. We were gonna they were gonna
introduce me in front of everyone.So um, our boss, Steve Darnell,
(01:26):
He's like, hey, um,de Chicos is gonna cater it,
so um, you're gonna pick upthe food at this time. And I'm
like, yeah, I'm all you'redoing is picking up the Chicos um Italian
food. And I think what theyordered was just all bunch of different pasta.
And by the way, they havethe Chicos scarfaced pasta. Oh my
(01:49):
gosh, that's got to be thebest thing. They got red sauce,
they got the what is it,what's that creamy one? Alfredos alfredo pasta.
So we got it all. Theygot it all, and all I
had to do was go pick itup and bring it and bring it back.
So now you're sort of remembering whathappened. This was my first week
back and drove got it. Everythingwent fine, paid for it. As
(02:12):
I was driving back, a carin front of me swerved in my lane
and hit his brakes and if Ididn't break, I'm hitting them. Yeah,
So I hit my brakes, sohard and as I hit the brakes,
just imagine the platters of pasta flyingfrom the back to the front of
(02:32):
the car, and the whole caris just pasta to sauce all over.
That's like the worst thing to spillother than like maybe soup, yes,
sauce, And if it was likeanything else not so bad, you kind
of just wipe it up. Butsauce, spaghetti, sauce, Alfredo sauce.
And this was catered. Yeah,so big ass pans of it.
(02:54):
I just feel the back of myshirt being warm, like hot, like
oh you got it on? Yeah, all over me, all over the
car. Oh man, I forgethow bad it was. It was bad
because I never saw what happened.I just remember being like, damn,
magic's going for like a long asstime, and I think we were all
kind of like figuring where you're at, if you're all right, and then
(03:15):
you had to like pull off tothe side and to pull off to okay.
So that's the next part of thestory. I pulled over and looked
at the damage. Luckily, outof all the out of all the platters
that we ordered, only two wentflying. The rest were still safe,
but two went flying. It wasenough to cover the whole car inside the
interior pasta all over. I mean, I get and this wasn't your car
(03:38):
though, No, this were Iwas driving. That's the positive in this,
I guess, well I was already. I mean the anxiety and attack
happened because now like I fucked up. Yeah, and your first week,
my first week now, but theboss is calling, yo, where are
you at? You're late? Yeah, And I had to tell him I
almost gone to an accident. Ididn't get into an accident almost, but
(04:00):
um I had to pull over justto see, uh, you know,
the damage of the PASTA told him. I didn't give him the details.
I just said I lost one.I even lied, I said I lost
one of the platters. But everythingelse is fine. He said, all
right, just get just get backover here and the rest of you to
do a whole mop up such asession. Well, I just wanted to
get the food back. Yeah,that was number one priority, So all
(04:23):
right, let me just get thefood back. Can't find the keys because
you remember this, so the panicof like, wait where are the keys?
Because when I pulled over to checkwhat was going on, I just
jumped out the car. You know, the keys weren't in the ignition,
weren't in my pockets, and I'msearching, searching, searching, and I
already told him I was on myway back. Yeah, I couldn't find
(04:46):
the keys. And this story cango forever, but i'll shorten it.
It was maybe a good twenty minutesof me not being able to find the
keys, to the point where Ihad to call and tell them the truth,
like I can't find the keys.I said, was on my way
but the game, and they're like, yo, it's you're like almost an
hour late. So they're like,we're sending um, one of our managers
(05:08):
to come get the food while youtry to find the keys. So one
of the managers, were you far? I forget, I was on a
little it was a good way.I was near Herndon in the forty one.
Yeah, so a good ten minutes. Um one of the managers had
to drive to meet me to tograb the rest of the good food,
and thankfully I kind of made themnot look at the inside. I just
(05:31):
said, open your trunk. I'llput it in your trunk, and I
boom put each each of the goodplatters inside and then she was so late.
We were so late that she justleft, got it. Boom she
leaves, and I'm still stuck theretrying to look for the keys. Pasta
all over my shirt, um,the car interior, pasta sauce all over
(05:54):
um. I don't know if itwas you. I think I'm not.
I don't remember this part, butyou were saying to remind me, someone
told me to check inside the seats, the crevices of the seats. No,
it probably I don't remember doing that, but that it is like the
what the Bermuda triangle, everyone says, because he's always fallen between the seats.
(06:15):
So that was your first place tolook on That was the last place
I looked. In your defense,you were already panicking, like your mind
was everywhere. You were thinking aboutthe food first. So yeah, in
those situations, you don't like thinkstraight. I think if you were thinking
straight, you would have known thatthat would probably be the first place to
look. Now, here's the crazywhere I found it, in the crevices
in between the seats, in theback seat. How did it end up
there? Man, I don't Idon't know. I think I threw it
(06:39):
back there. You don't even rememberwhat you did. I don't remember,
like you don't remember, like takingout the keys, like you just got
out. I got out, Soit was in the crevice in between the
seats in the back seat. Finallyfound it. Instead of going back to
the station, I ended up goinghome and changing first. Yeah, everyone
was already enjoying their food here.But the thing that no one knows and
(07:01):
I think I think you're the onlyone that knows this last detail that you
want to take it to get detailed. I out of my own pocket almost
two hundred dollars, went went toa place and got it detailed, told
him the situation, and they werejust like whoa like the car the detailed
place was like whoa? Like whathappened? And I was like, just
(07:23):
no one ever saw it? No, no one ever knowsast well because they
did such a great job detailing.When I picked it up, I was
like two hundred dollars worth it.Yeah, it was so worth the money
that I spent because they made itlook amazing. Yeah yeah, damn.
And no one ever knew that Ihad to get it detailed the interior.
(07:45):
So why is this? Why isthis traumatic? And triggered me today on
this date, right before we're recordingthis part of the podcast. We're having
one of those lunches. Yeah,and our boss said this is your redemption
day and I'm like what, He'sall, You're going to the cheek us
up up the statement exact food,bro. When I tell you I drove
there so carefully. Yeah, LikeI was not myself. I was no,
(08:09):
no, but I was just notmyself driving back, I was driving
slower than paying attention. The phonenot out, Yeah, focus, I
was focused. Did you have anytype of scares where like yeah, slammed
on the brake a little, yes, yes, then the trauma. The
trauma is real, and that's funny. It's funny that he remembered. But
(08:30):
um, I redeemed myself because allthe foods here and about to grub on
his scarface there it is. Yes, I'm good. This could give me
fire podcasts. What I'm just sothat is John Magic and we are back
special guests. We haven't had aguest in a while on the podcast,
(08:52):
so was super excited to have himon here. He's become a Fresno iconic
figure. Yeah. Lately, Um, he's been growing his popularity even bigger
with his social media presence and he'sgetting a lot of eyes on his newest
venture, which is the My GuyMarket, and we're gonna talk about that.
We have special guests. Chef EddieWu Tangzi is in the building.
(09:16):
What's up, bro, Bro,I'm good man. I really appreciate that.
That was That was really dope.Think you're for the introduction. What
do you? What do people callyou most of the times? Eddie chef,
Chef Eddie Wu tang Zi. Imean there's a lot of nicknames to
my style and everything like that,but I mean, whatever floats your boat,
Eddie Wu tang Zi chef. Imean i' like now it's like my
(09:37):
guy, so like whatever floats yourboat, you know what I mean.
I got so many questions, bythe way, so many questions because it's
one of those things where we knowyou, but we don't know you.
Yeah right, no of you.Yeah doing always doing a hell of shit,
but we don't I guess know you'reon a personal level, right.
(09:58):
Yeah, So that's why I'm excitedabout this episode. I guess we could
start from the beginning. Are youoriginally from the five five nine? Uh?
Well I was actually born in Spain. Yeah, so me and my
family came here in Fresno for avacation to go visit family, and once
we got a step of what theUS was about, my Papas just basically
said, you know what, thisis probably the place we want to take
(10:20):
care of the family, and Fresnowas the place to be. So here.
I am. How old were youwhen you when you made the move?
I was about two years old?Okay, Yeah, so I don't
really remember anything about that. Haven'tbeen back since, No, sir,
I have not, just because Ihaven't learned the language this yet. But
my brother's out there, my mum'sis out there, and I mean,
I'm I definitely want to go backbecause those are like my roots, but
(10:41):
majority of all my roots all camefrom Fresno. Dope. I wanted to
start asking you, just where doyou remember seeing Chef Eddie wu tang Zi,
Like when was your first because Ihave my first recollection of when I
saw him in person. I meanseen him everywhere all the time. This
(11:01):
might not be the first place,but like about you just remember chef pause,
that's that's mine And I even rememberwhat he was cooking. That's how
crazy it Like, Yeah, becauseI was like because I think we see
him on social medias. I thinkthat's where you start. You know.
I remember the hair. Yeah,you were always known for like the crazy
(11:22):
hair. But we went and um, we ordered totally something different, but
I remember what you were cooking.You were making that oxtail. Oh yeah,
yeah, and I didn't even orderthat, but that's what you were
making for like another customer special.Oh yeah, side you know what I'm
saying. Yeah, yeah, yeah, that's probably where I remember. I've
probably seen you before then, eventhough for sure, yeah, we would
(11:45):
definitely see him around on social mediaand stuff. But that's one of my
memories of like, you know,there's that kid that we see all the
time. Yeah, and then youwould even post that you did more chuff
stuff for you did a teppan Yakirestaurants to right, correct, I did
Teppanyaki, the Cooney Salmon, Herndonand Willow. Um yeah, I did
show Pause in Chinatown and I workedat Benedictions. I never worked at any
(12:05):
corporate so like, uh no,BJ's, no yard House, red Robin.
Everything. We just all came fromlocal eateries from Fresno. Okay,
so let's talk about that. Howhow did you get into the whole chef
game. Well, it's a it'skind of a funny story because, um,
my pops is actually a chef,very well known when he was out
there in Spain, France all thatstuff. So my dad really got down.
(12:30):
Um that's where I kind of gotmy cooking background from. My family
did just really get down into thekitchen. Um. But other than that,
I didn't want to be like mypops, not like in that kind
of certain way. Um. Ijust kind of wanted to build my own
profile and you know, create myown image. I don't want none of
my dad's friends or just just belike, oh hey look at you following
your dad's footsteps, how cute?Like no, bro, Like I wanted
(12:52):
to like be my own person,you know. Like, Um, I
the first time I actually got acooking gig was when I actually got promoted.
I was actually a diswasher and abuser at two Cooobies on Sean Valentine.
Yeah, that was my first jobout of high school during college and
all that stuff. But um that'swhat I did. So once I just
(13:16):
got into it, got some moneyin my pocket all that stuff, and
it was cool. But um,it just got to the point where I
knew that was more worth than justtaking out the trash and washing the dishes.
Um, you know, I'm nottrying to like bring that down,
but I know I'm worth more thanthat, so pretty much, yeah,
you know what I mean. Sobasically, when I gave myself a little
(13:37):
pep talk, and then after that, I was like, you know what,
I'm just gonna turn on the boosters. So I was just like the
first one in, last one out, did all my duties, and then
I went to everyone throughout the restaurantasked them if they need any help with
anything, all that stuff, justbecause I just wanted to get out of
that environment. And then finally myboss finally took notice of all the WORKOUT
was putting into and he just gaveme that position. And it wasn't like
(13:58):
I was trying to be a chef. I just he told me, it's
like, what do you want todo? Like, what's your goal in
this restaurant. I just told himI just don't want to wash dishes or
take out the trash, you knowwhat I'm saying, That's all I want
to do. Like, and he'slike, do you want to be a
tepping Yankee chef. I was like, let's go, let's run it up.
So that's how pretty much how Igot my first gig. And it's
kind of funny too because when meand my family moved from Spain to Fresno,
(14:20):
my pops is actually very og andthe tepping yunkie game here in Fresno.
So growing up, I would seemy dad all the time cooking for
us all that stuff Japanese kitchen,Udia, Tokyo, steakhouse, Sakaya even
like the starbus Secura Chaya Yo.She knows all that stuff. My pops
is really that dude when it cameto the kitchen and flipping spatilis and all
(14:41):
the So did he teach you allthose tricks or you just learn on yourself?
Just learned by myself, bro,Like I just learned by myself the
volcano, Yeah, the volcano,the spatial flips, all of that stuff.
And so I wait, I thinkthat's my question is how if there's
no training, who, how areyou learning these these teppanyaki or the yeah
(15:05):
yeah, so they give you alittle bit of basic training on how to
like flip things and cut things andall that stuff. But the tricks kind
of come into play and when youreally feel comfortable of knowing how to work
the special and the fork and allthat stuff. But for me, I'm
a visual learner. So yeah,I'm out there, I'm active, but
at the end of the day,like I sit back a little bit and
I just kind of watch and analyzeeverything. So when I was still cleaning
(15:28):
up dishes and all that stuff,I'll be on the tables and just watching
the chefs, how they get down, how they would communicate with people and
all that stuff, and I justsoaking up everything and visualizing everything and how
they do their own way because everyone'snot the same. Everyone has their own
different flow. So it just kindof like taking pieces and parts from certain
chefs and different people and just kindof like elaborating into that and trying to
(15:50):
make it my own wave. Youknow what I'm saying. I'm not a
chef. I'm not even close tobeing like a chef, but I have
like, okay knife skills, andyou know where I learned YouTube And honestly,
that is the best place to learnthings for real, because yeah,
man, like YouTube definitely helped mea lot. I mean from all I
(16:10):
mean the chop cheese, Like,for example, that I didn't know what
the chop cheese was until my businesspartner told me about it. And then
YouTube was the one that kind ofopened up that lane and kind of introducing
me to what it was. Andthen we went out to New York and
you know, we did the wholespiel. We're gonna get to the chop
cheese, but I want to stickreal quick one more with the Tepi Yaki
one because Tepi Yaki chefs are knownfor their jokes. Yeah, of course
(16:33):
you hear, like some of theclassic ones. How about for you?
Did you have to make up yourown? Did you copy other people?
Did you have a go to move? Yeah? How did the jokes come?
Honestly? Bro, Like, Ialways been a class clown throughout my
whole life, So it's been yourperson It's always been my personality, just
being the funny guy. But Idon't know, like it's just kind of
(16:53):
funny as oh hey, butterfly jokes. Yeah, I mean, like,
come on, guys, like Iheard this plenty of times. I switched
it up a little bit, butyou know, I would just crack some
jokes here and there and all thatstuff. But for me, like it
wasn't just about the tricks on myshows. It was more just communicating with
the people and all that stuff,you know, actually like talk to them
(17:15):
as friends and good people. LikeI didn't see him as tips, like
Okay, I'm gonna try to getten bucks from this person twenty bucks,
Like no, Like, I'm justgenuinely curious about about who you are and
why you're here. And then likeI kind of just implement that and just
kind of joke around here and there. You know what I'm saying, all
right, let's let's go from Takoomithen like where do you go next?
What was the next spot to Koomi's? And then it was Kooney Sama.
(17:38):
And then when I went to KooneySama, that's when things really start to
elevate. Because I'm not saying likethat, but Takoomi's didn't really value what
I put onto the table. Ithink it's because like I'm young in the
game and they were kind of they'relike they were so whoa, yeah,
They're like whoa, you're You're you'regrowing a little too fast right here,
like Chila bro, like you've onlybeen doing this for a little time.
(18:00):
We've been doing this for years.Yeah, sometimes out of fans people for
some reason know what I mean.But like, at the end of the
day, I'm just bringing in businessfor the restaurant. Yeah, that's it,
you know what I mean. I'mhaving fun. I think that's what
it was. I was just havingfound at the end of the day.
But like I said, like,I really appreciate the opportunity that my boss
gave me, so I just reallyran with it and all that stuff.
(18:22):
But to Koomi's didn't really value thelight that was bringing into the restaurant scene.
So I went to Kooney Sama.I didn't really want to do secur
Chaya or like any of the onesthat already has a name for it,
so I went to somewhere new.So Kooney Sama was fairly new into the
Teppanyaki game, so I was like, why not go over there, see
what they have to offer and seewhat's up. And it was cool,
(18:42):
cool vibe and went out there.They checked it out. You know,
they were digging me. So Iwas like, all right, cool,
awesome, um, and then afterthat I got hired there and then after
that that was just a whole gamechanger. That's what you made a name
for yourself at that point. Idefinitely made a name for myself. So
I would like to say shout outto Kooney Sama, my boss man everything,
who gave me the opportunity to bewho I was because I didn't like
(19:03):
wearing the tall hats. Yeah,I didn't like none of that. Bro.
Like, I'm not trying to likethe feed protocol, but I just
wanted to be myself. So heallowed me to wear like bandannas and stuff,
and like I like the Wu Tanglogo and everything like that. Shout
out to culture Clause, He's theone that laces me up, you know,
local brands. I wanted to justrepresent Fresno in this kind of way,
(19:25):
you know what I mean. Like, don't see me as just a
chef cooking your food. See meas a friend that's just supporting local but
at the same time cooking fire foodfor you in the family. It's fair
to say you're not doing the tappingyak anymore, right, no sir?
All right? Um. After thatstuff, the next thing I remember is
you started hosting parties. Yeah,you were just around the social scene.
(19:45):
Became your own brand. Yeah,how did that come about? Like who
came up to you like, yo, we want you to host this,
we want you to host that.Um honestly, So I kind of got
into the scene of like Fresno arHop around like two thousand fifteen. So
um, during that time, Iwas actually living, um you know a
little funny stories though, Um,we actually live in the same apartments.
(20:08):
Um I was around like back intimes and fifteen. Uh Blackstone the Knees,
Yeah yeah right there, right yeah, I was right there. But
I remember you walk around and takeYeah that's just like. But um,
I got into the scene around aroundthat time. And then UM, I
made like a collection of friends thatuh that welcomed me into their community and
(20:30):
um, you know it's especially umthe music scene. So um, I
I followed these two rappers when Ifirst got into the scene, and they
introduced me, like they invited meto my first rap shows, um events
and all that stuff, and um, you know he's not here, but
rest in peace, be nice toeverybody. And my brother Carl Almada.
Um they're the ones that actually,um brought me in into their circle,
(20:53):
so, which is really dope.So when I was working at Kuney Salm
and I would go to the shows. I get a call one day from
my boy be Nice and he's like, hey, bro, like, we're
gonna be at Schumers tonight. We'reactually gonna open up for Andre Nicotina.
Um, do you want to comeout and like hype us up? And
I was all like all right,yeah, Vazel, let's do it for
sure. But before that, I'mpretty sure I got into the scene when
(21:17):
for Shan was doing their mixtapes.So for Sean, Omar, Aura Otis
and Halo, they were coming outwith the Grizzly City Boys mixtape. Yeah,
so they came out with the GrizzlyHop right there, Liquid Fetish,
So so I was already going toar Hap the past couple of months.
We went out there because I've beenfalling for Shan since like high school for
Shan DJ k Rich you know,and you guys will come out to like
(21:41):
Clovis West because that's why I went. So you know, I was like
kind of like in there. SoI was like, okay, like how
can I like be part of thescene right here, you know what I'm
saying. So, um, GrizzlyHop came about ar Hap, and um,
there are a couple of times whenum, you know they would allow
me on stage. It was reallydope and uh you know, uh you
know, big shout out to likeFash and the Girds of CD team for
(22:03):
allowing me to be on stage withthem, because they could have been like
no, like get this cornea sfool out of stage or like what are
you doing? Bro? But theywelcome me in and they allowed me to
be a part of that energy thatthey're providing, so which has been really
dope. And uh, you know, me and Notice talked about it till
this day and he's like, Bro, like you were the You were the
show that night, Like you werethat energy. You brought it to the
table, bro, Like that's whatwe needed, you know what I mean?
(22:26):
Like you were like a young lightthat we needed because we've been in
the game for so long. Hereit comes someone new, someone fresh that
comes on stage and we wanted thattoo. We wanted you to shine like
that because we want people to knowthat there's more talent coming up the wave
in Fresno. Something that always interestsme just when I talk about because him
and I we suffer from anxiety andwe're more on the shy in and when
(22:49):
we got to get on stage.We get on stage and we do our
thing. But you have like thatno fear and something that. Yeah,
that's something that always interests me iswhere where do you think that comes from?
This no fear in front of thousands? I mean the latest one was
the Smokeout. Yeah, you hostedit and you were killing it. You
(23:10):
had the crowd in the palm ofyour hand. And where does this no
fear personality did you do like performancesin front of your family and stuff like
that. Was that a thing oryou just always had that? I did,
but then I even that gave meanxiety. You were probably scarred from
that. That's why where do youthink that comes from? Um? Honestly,
it would just um for me.It's just like having those opportunities just
(23:37):
like damn you you would you wantme to rock the crowd? Like that's
really dope. Like I appreciate thatopportunity, so like I'm gonna do my
job at the end of day.It's like, yeah, having fun.
But then at the same time,like I don't know, you know,
it just at first that that nofear, like the first Smokeout was an
example just because like, um,I've always been on the stage for years,
(23:57):
years and years and years and andall that stuff, and I just
love to enjoy myself. And obviouslywhen I enjoy myself, people will give
me feedback. I'm like, that'scrazy, because like, I'm not putting
a front, I'm not doing ajob. I'm just having fun. I'm
just enjoying life, you know whatI'm saying. I'm just being me.
So like it's cool that people allowme to be who I am and to
be on stage and just rock out, you know what I mean. Because
(24:19):
at the name, I'm just havingfun. And then if I'm having fun,
I hope you guys are having funtoo, you know what I mean.
That's what it is. That's allwe need to do, just that.
We need to have fun, justfun. It's all work for us.
We're like all nervous. Um.All right, So we get fast
forward to your new venture and it'ssuper growing, super fast, and it's
(24:40):
this my guy market, correct,And um, my guy market is not
actually a market place, right,It's it's can you explain this whole my
guy market. It's basically a virtualmarket or a virtual bodega, all in
your phone. So everything like aghost kitchen kind of correct, So we
do the ghost kitchen concept. It'snot a storefront, it's not a brick
(25:00):
and mortar. We're just walking inorder. We highly advise people to download
our app that might got market appand do the ordering from there because obviously
it's it's just a more convenient wayfor you and for me. So pretty
much we do everything through online allthat stuff. So, yeah, we
are a virtual market. We provideNew York style sandwiches, but not just
(25:23):
that. We have like drinks thatcome from different origins all over the world,
different chips. At the same time, we are convenience markets, so
we supply things as papers, lighters, exeterant, do rags, condoms,
toilet paper when things get serious,you know what I'm saying, shop cheese,
you know what I mean. Andyeah, I mean books too as
well and all that stuff. Sowhen you order on the app, you
(25:45):
can you go physically pick it upor somebody delivering it. Either word.
You could either do pickup or youcould do delivery. You know, if
you feel a little lazy, youdon't want to go out, especially like
right now too, it's gonna hitthe nineties, summer's coming in hot So
I highly advise you guys just dodelivery. You guys don't like the sun
or not, if you want tocome through tap in, chop it up
with me for a little bit.You know, I would love that.
(26:07):
Yeah, where's this location? BecauseI know I see you do videos on
your Instagram and it's this corner.Correct where it's It's in between downtown Fresno
and Tower District. The main streetsis basically Belmont and Roosevelt. That's running
between Belmont and Broadway and Belmont andPalm, So Belmont and Roosevelt, and
then there's there's that market there rightthere. Yeah it's so there's Gayway Market,
(26:30):
so shout out to my shout outto my og is that Gayway Market
as well, But that's not myguy market. So it is kind of
a little confusion a little bit.But um, we are a cross street
from Gayway Market. The kitchen thatyou're at that you're making all this stuff,
what's that building? So the buildingthat I'm cooking off is called a
commissaries. So a commissary is ashared kitchen where multiple businesses just go into
(26:52):
this kitchen and like food trucks.So I have places like a El Macho
Taco. Um, he's okay,I claiming West and we have a LaYaka
vegan Mexican food. They're actually gonnaget a spot in bit wise on South
Stadium, but we all work inthe same building. Would just prep our
foods there and all that stuff.But for me, it's people just pull
(27:14):
up to the kitchen rather than megoing out to a pop up or you
know, so this would be alot of people's base and then they go
pretty much, Yeah, pretty much, people just go and prep their food
out there and then when they're readyto go out, they go. Is
there a schedule? Is there's likeI'm here at from this time to this
time? Yeah, there is,But I mean I've been there for about
a year and we have a lotof people come and go try out what
(27:36):
they want to do, but thena lot of them like go further down
the road. But um, Imean, there ain't no my schedule.
I'm there Tuesday through Saturday from basicallynine to six seven o'clock. So obviously
I've been following you watching this thing. Gross. Another thing you do that
I want to know how this ishappening, is you make these videos of
(27:57):
you prepping the food, would peopleordering it, and you'll just throw cash
in the bag, some air podsand prizes. Where is this coming from?
Like where are you getting these prizesto give randomly to like winners?
Basically, Um, yeah, sothat I don't know, Like, um,
I mean, I gotta I gottagive I gotta give my niece a
(28:19):
shout out because she was the maininspiration for this. But I mean,
my business partner was just chilling andmy niece, her name's Zoe Sanchez shouts
to Zoe, I love you.I just want to let you know that.
But um, she would watch misterBeees. So if you guys don't
know who mister Bess, he's justbasically this dude who just gives out money,
just gives out prizes and all thatstuff, and that's just plain and
(28:40):
simple. So my business partner wasthe one that kind of put two and
two together and he kind of toldme. He was all like, hey,
bro, I know this sounds crazy, but I feel like we should
give cash to our customers. AndI'm all like, bro, what are
you talking about? Bro? LikeI don't even pay myself, Like what
do you expect me to put ahundred bucks in the bag while I'm over
(29:00):
here working my ass off, youknow what I'm saying. But I,
you know, I kind of thoughtof it at first, but you know,
I was like, you know what, for whatever, let's do it.
Let's go for it, like I'mall in. So we we did
it. We did a photo.We had like maybe like five hundred and
ones something like that, so itwas in a nice little stack. We
took a picture of it, Wedid like a little video National Boom just
(29:22):
call like WiFi. And then literallythat next day when we were explaining that
we're gonna give money in the bags, business was booming. It was insane,
like business was good. But oncewe actually introduced that we were gonna
give away prizes and all that stuff, because yeah, we could give away
food and discount codes and all thatstuff too, but something about money just
kind of just sparks people's interests.So we did it, and we we
(29:45):
did like a little video of theperson. I got it, and it
was just the reaction when I getthat person like one hundred bucks and she
was with her she was with herson in the car. Yeah yeah,
and it was like the most beautifulthing, you know, what I mean.
But she was actually someone that actuallyto put on my gut market along
the roads. But then this timeshe just came through and it wasn't like
(30:08):
I chose her have everyone. Itwas just like I felt good. So
like business was going crazy, andI was like, all right, cool,
I feel good, Like I'm I'mready to give someone, you know,
this cash. So we just threwit in the bag, give it
to the order and all that stuff, and then Nick, you know,
we gave it to her and thenI was like, okay, so just
can you guys kind of like letthe people know what you got in the
bag, just kind of like seehe's okay cool. And then so she
(30:30):
has her son just opening the bag, tearing it up, going crazy and
all that stuff. And he's like, okay, we got a couple of
sandwiches and we got some chips.Yeah I think you were like yeah yeah,
and he's like yo, yo,keep looking at there's something in there
too. It's like, what's inthere? Another bag of chips. I'm
like yeah, something like that.And then he nick, you know,
a little man. He just grabsboth of the stacks. He's all like
(30:51):
he was just flipping out yo.And the mom was just like going crazy
too. She's like what, ohmy gosh. And it was that reaction
right there was just you know everythingthat that literally made my whole day,
you know what I mean. Andit was just a beautiful thing to see.
You know, one hundred bucks isnot much to some people, but
(31:12):
it's a lot to other people,you know, people that are going through
it. So like, I wasjust glad that I was able to bless
someone to make sure they can actually, like you know, use that into
their benefit, whether it's like payingfor the bills or getting food for them
or gas, whatever it is.But they were just happy at the end
of the day. And that's whatkind of sparked that interest to keep it
(31:32):
going. This is a reason whyI like chef Eddie Tangzi. The way
he works. I feel like it'senergy, love, like positivity. It's
it's that thing that we always saywhen you when you're working but you're not
doing it for the money. Yeah, Like that's how I feel about you.
You brought up, mister beast.Let's let's go to this thing that
(31:53):
that's going viral, sort of viralin the city right now. You posted
some some similarity of Beast is doingbecause he did a birthday post, yeah,
giving aways some money, right,yeah, so you you kind of
made the same kind of picture withyou in it. And what can you
explain that? You say something aboutyou guys are not gonna win the money,
(32:15):
but you ever, I'm going togive away. It's kind of funny
though, because like there were somuch people here and you know, I'm
not knocking on anyone, if youknow, I mean, I totally believe
mister Beast is gonna give away moneyto people. You know, you're one
out of like ten million people thatare going to actually figure out and see
(32:35):
if you're gonna win or not.But but you're doing something locally pretty much
in a local scene, Like youknow what, it's not ten thousand dollars,
but it's something. So let's kindof have fun with it with the
air pads and the iPads and allthat stuff. And you probably won't win
that one, but if you do, I'm totally happy for you. I
love that for you. But ifyou don't, don't worry, because you
(32:55):
actually might win this giveaway more thanthe mister Beast way. You know what
I'm saying. Now, do youdo a lot of these. Where do
they follow in case they want toenter like the next one? What do
people have to do? Um?Just tapping with us on our social media
mic guy Market, Twitter, Instagram. We haven't made a TikTok yet.
I know we're slacking on that oneright there, but um, we're doing
(33:15):
our best that we can do.We have our own app, the mic
gaut Market app, and that justgives you all the info, the promo,
everything that we're doing. You know, if you're tapped into our mic
gaut market community, you get liketext messages from us and sometimes we give
away things from there. And ifyou are tapped in through our app,
then you have a better chance ofactually winning these giveaways just because you took
(33:37):
some part of your time to actuallydownload that app on your phone and actually
use it to support us, youknow what I mean. So I want
to make sure to do my bestto support my own way and giving back
to our community. Dope, I'mready for the We save the best for
last, Jezoe. Yeah, I'mready to try the sandwich Man this whole
(33:59):
time. Um again, chev EddyAkutangs explain what the whole my guide market
thing is, But it specializes inYeah, because I'm new to this chop
cheese sandwiches. Um, he broughtus a few, but we should try
the classic. This is the classicchop cheese right, So, um,
we specialize in New York style sandwiches. The chop cheese is a sandwich you
(34:21):
can only get in New York City. So I want to be able to
bring that culture here to Fresno forour people, because a lot of our
people are not willing to go outon travel outside of California, So why
not bring different cultures over here sothey can try them out and hopefully one
day. And for me it's likeif you try one of my sandwiches,
I hope it'll sparking interest and actuallygoing into New York and actually trying to
(34:45):
chop cheese out there, you knowwhat I mean. And for me it's
like I can't really provide something thatI never tried before. So I actually
went out to New York and weactually mobbed out in like twenty degree with
it, and I was rocking nothingbut like Fresno gear where my freendsens stay
started Jackie, And what I'm sayinglike how to come through with all friends?
No, just let how to letthe New Yorkers know, like,
(35:07):
well, we're representing all that stuff. But uh so I'm familiar with chop
cheese, and I was like tellingJizo about it. Jizo is saying,
like, I am not. Hewasn't familiar with it. So I'm excited
for Jis. But here here's aside note that you probably don't know,
because I know you're a busy guy, sir, But um, I recently
(35:27):
recently lost seventy over seventy pounds.Um by grass look great by being on
Keto. So if you know Keto, I'm not. I don't eat carves.
I don't eat sugar, so obviouslythis has carves with the bread.
But I don't give a fuck.Let's go. Let's go. Um.
I already lost over seventies so thisis not gonna hurt. That's a handclap
(35:50):
right there, man. I lovethat right there bottom on the podcast,
Sir, you're gonna try the chopcheese right now, my guy, market
chop cheese. Go. Oh,that's a bite right there. That's a
bite, my guy. Man.This is better than the cheeseburger. Yeah.
I made that with love. Ihad to make sure I had my
workers like working all day by,like, you know what, I'm gonna
(36:12):
make this one right here. I'ma fan. I always say, has
the bread has to be good.If the bread is not good, and
then I don't even care about theinsides. We got the we actually got
the bread locally source Max's Bakery.Wow, sir, so make sure thank
you. Hey, you heard ithere first. You know how some people
they'll say, oh, you know, there are guests, so let's let's
(36:35):
let's give him like a good review. No, this is a real review.
This is amazing. Yes, thisis amazing. You guys are in
the classic right now. And there'stwo other sandwiches. We have the Chopped
Smoke and then we have the ButyaniHunt. So the Bani Hunt is our
recently new sandwich and that's Philippino inspired. Um. We had Tosino spam with
(36:55):
a Hunt spicy but banana ketchup.And then the chopped Smoke is a Pop
Smoke inspired so um. That one'smore with the bacon with chop cherry peppers
in there. Wow. Man,I can't wait for that one. So
we're good. We're gonna be goodfor dinner tonight right now. Bro,
we we're so happy that we finallygot to chop it up with you.
(37:20):
No pun intended. But again,you guys can follow his socials. I'll
let them know once again. Youknow what it is, man boy with
Tangsy. We're out here on theblock. You know what I mean,
being ninety five, we're here withJohn Magic and Young Jizzy. You know
what I'm saying. But you canfind me on the block on Belmono,
Roosevelt, my guy market, Twitter, social Media, Instagram, Facebook,
(37:43):
you name it. You know weat with it. We always outside.
You feel me chopping it up onthe block. You heard me. Come
find us out, download the app, get your fixed. You never know
you're gonna get a good sandwich.You might get some stack of cash.
You know what I'm saying. Becausewe gotta make it rain out here.
This is a must. This.You have to try this. If you're
listening to the podcast, go findthem on social and go get yourself one
(38:06):
of these nowns, which is amazing. Let's end it with this. The
podcast is called this could Get MeFired? Have you ever gone fired?
Ever? Uh? No? ButI was close? Why was it closed?
What was the story there? Uh? We might have ended on that
has something to do with either nakedwomen. It ended up with a Lie
(38:27):
Hennessy and the system with the withthe you know, tepping Yaki kind of
thing. We appreciate you, bro. Yeah man, this could give me
fire. Podcast. Appreciate y'all.Thank you,
Different levels to trauma, but traumais definitely real, like being traumatized from
something that happened and then being triggeredlater on. It's a real thing.
Yeah, And like I said inthe beginning, there's different levels to it.
So this particular story I'm about toremind you about jizo UM, it's
(00:21):
more of a lighthearted trauma, Sothat's the level of it. It's not
too serious. But me being triggeredtoday, it just makes me realize how
man trauma is real, like beingtriggered is real, being reminded PTSD and
(00:42):
how you act in the moment becauseyou're traumatized from what happened. You ready,
Yeah, and I we didn't setthis up, so you don't know
what story I'm going to remind youof, But once I start talking about
it, you're gonna remember. AndI can't win your reaction. Do you
remember when I first started working hereone year ago, when he came back,
Yet when I came back to Fresnoand started a new position, haven't
(01:03):
been working for over two years.So back in Fresno, back in the
building in a new position. Oneof my first tasks in my first week
was um our company was gonna havea big luncheon. Yeah, and um,
there was gonna be important people here. We were gonna they were gonna
introduce me in front of everyone.So um, our boss, Steve Darnell,
(01:26):
He's like, hey, um,de Chicos is gonna cater it,
so um, you're gonna pick upthe food at this time. And I'm
like, yeah, I'm all you'redoing is picking up the Chicos um Italian
food. And I think what theyordered was just all bunch of different pasta.
And by the way, they havethe Chicos scarfaced pasta. Oh my
(01:49):
gosh, that's got to be thebest thing. They got red sauce,
they got the what is it,what's that creamy one? Alfredos alfredo pasta.
So we got it all. Theygot it all, and all I
had to do was go pick itup and bring it and bring it back.
So now you're sort of remembering whathappened. This was my first week
back and drove got it. Everythingwent fine, paid for it. As
(02:12):
I was driving back, a carin front of me swerved in my lane
and hit his brakes and if Ididn't break, I'm hitting them. Yeah,
So I hit my brakes, sohard and as I hit the brakes,
just imagine the platters of pasta flyingfrom the back to the front of
(02:32):
the car, and the whole caris just pasta to sauce all over.
That's like the worst thing to spillother than like maybe soup, yes,
sauce, And if it was likeanything else not so bad, you kind
of just wipe it up. Butsauce, spaghetti, sauce, Alfredo sauce.
And this was catered. Yeah,so big ass pans of it.
(02:54):
I just feel the back of myshirt being warm, like hot, like
oh you got it on? Yeah, all over me, all over the
car. Oh man, I forgethow bad it was. It was bad
because I never saw what happened.I just remember being like, damn,
magic's going for like a long asstime, and I think we were all
kind of like figuring where you're at, if you're all right, and then
(03:15):
you had to like pull off tothe side and to pull off to okay.
So that's the next part of thestory. I pulled over and looked
at the damage. Luckily, outof all the out of all the platters
that we ordered, only two wentflying. The rest were still safe,
but two went flying. It wasenough to cover the whole car inside the
interior pasta all over. I mean, I get and this wasn't your car
(03:38):
though, No, this were Iwas driving. That's the positive in this,
I guess, well I was already. I mean the anxiety and attack
happened because now like I fucked up. Yeah, and your first week,
my first week now, but theboss is calling, yo, where are
you at? You're late? Yeah, And I had to tell him I
almost gone to an accident. Ididn't get into an accident almost, but
(04:00):
um I had to pull over justto see, uh, you know,
the damage of the PASTA told him. I didn't give him the details.
I just said I lost one.I even lied, I said I lost
one of the platters. But everythingelse is fine. He said, all
right, just get just get backover here and the rest of you to
do a whole mop up such asession. Well, I just wanted to
get the food back. Yeah,that was number one priority, So all
(04:23):
right, let me just get thefood back. Can't find the keys because
you remember this, so the panicof like, wait where are the keys?
Because when I pulled over to checkwhat was going on, I just
jumped out the car. You know, the keys weren't in the ignition,
weren't in my pockets, and I'msearching, searching, searching, and I
already told him I was on myway back. Yeah, I couldn't find
(04:46):
the keys. And this story cango forever, but i'll shorten it.
It was maybe a good twenty minutesof me not being able to find the
keys, to the point where Ihad to call and tell them the truth,
like I can't find the keys.I said, was on my way
but the game, and they're like, yo, it's you're like almost an
hour late. So they're like,we're sending um, one of our managers
(05:08):
to come get the food while youtry to find the keys. So one
of the managers, were you far? I forget, I was on a
little it was a good way.I was near Herndon in the forty one.
Yeah, so a good ten minutes. Um one of the managers had
to drive to meet me to tograb the rest of the good food,
and thankfully I kind of made themnot look at the inside. I just
(05:31):
said, open your trunk. I'llput it in your trunk, and I
boom put each each of the goodplatters inside and then she was so late.
We were so late that she justleft, got it. Boom she
leaves, and I'm still stuck theretrying to look for the keys. Pasta
all over my shirt, um,the car interior, pasta sauce all over
(05:54):
um. I don't know if itwas you. I think I'm not.
I don't remember this part, butyou were saying to remind me, someone
told me to check inside the seats, the crevices of the seats. No,
it probably I don't remember doing that, but that it is like the
what the Bermuda triangle, everyone says, because he's always fallen between the seats.
(06:15):
So that was your first place tolook on That was the last place
I looked. In your defense,you were already panicking, like your mind
was everywhere. You were thinking aboutthe food first. So yeah, in
those situations, you don't like thinkstraight. I think if you were thinking
straight, you would have known thatthat would probably be the first place to
look. Now, here's the crazywhere I found it, in the crevices
in between the seats, in theback seat. How did it end up
there? Man, I don't Idon't know. I think I threw it
(06:39):
back there. You don't even rememberwhat you did. I don't remember,
like you don't remember, like takingout the keys, like you just got
out. I got out, Soit was in the crevice in between the
seats in the back seat. Finallyfound it. Instead of going back to
the station, I ended up goinghome and changing first. Yeah, everyone
was already enjoying their food here.But the thing that no one knows and
(07:01):
I think I think you're the onlyone that knows this last detail that you
want to take it to get detailed. I out of my own pocket almost
two hundred dollars, went went toa place and got it detailed, told
him the situation, and they werejust like whoa like the car the detailed
place was like whoa? Like whathappened? And I was like, just
(07:23):
no one ever saw it? No, no one ever knowsast well because they
did such a great job detailing.When I picked it up, I was
like two hundred dollars worth it.Yeah, it was so worth the money
that I spent because they made itlook amazing. Yeah yeah, damn.
And no one ever knew that Ihad to get it detailed the interior.
(07:45):
So why is this? Why isthis traumatic? And triggered me today on
this date, right before we're recordingthis part of the podcast. We're having
one of those lunches. Yeah,and our boss said this is your redemption
day and I'm like what, He'sall, You're going to the cheek us
up up the statement exact food,bro. When I tell you I drove
there so carefully. Yeah, LikeI was not myself. I was no,
(08:09):
no, but I was just notmyself driving back, I was driving
slower than paying attention. The phonenot out, Yeah, focus, I
was focused. Did you have anytype of scares where like yeah, slammed
on the brake a little, yes, yes, then the trauma. The
trauma is real, and that's funny. It's funny that he remembered. But
(08:30):
um, I redeemed myself because allthe foods here and about to grub on
his scarface there it is. Yes, I'm good. This could give me
fire podcasts. What I'm just sothat is John Magic and we are back
special guests. We haven't had aguest in a while on the podcast,
(08:52):
so was super excited to have himon here. He's become a Fresno iconic
figure. Yeah. Lately, Um, he's been growing his popularity even bigger
with his social media presence and he'sgetting a lot of eyes on his newest
venture, which is the My GuyMarket, and we're gonna talk about that.
We have special guests. Chef EddieWu Tangzi is in the building.
(09:16):
What's up, bro, Bro,I'm good man. I really appreciate that.
That was That was really dope.Think you're for the introduction. What
do you? What do people callyou most of the times? Eddie chef,
Chef Eddie Wu tang Zi. Imean there's a lot of nicknames to
my style and everything like that,but I mean, whatever floats your boat,
Eddie Wu tang Zi chef. Imean i' like now it's like my
(09:37):
guy, so like whatever floats yourboat, you know what I mean.
I got so many questions, bythe way, so many questions because it's
one of those things where we knowyou, but we don't know you.
Yeah right, no of you.Yeah doing always doing a hell of shit,
but we don't I guess know you'reon a personal level, right.
(09:58):
Yeah, So that's why I'm excitedabout this episode. I guess we could
start from the beginning. Are youoriginally from the five five nine? Uh?
Well I was actually born in Spain. Yeah, so me and my
family came here in Fresno for avacation to go visit family, and once
we got a step of what theUS was about, my Papas just basically
said, you know what, thisis probably the place we want to take
(10:20):
care of the family, and Fresnowas the place to be. So here.
I am. How old were youwhen you when you made the move?
I was about two years old?Okay, Yeah, so I don't
really remember anything about that. Haven'tbeen back since, No, sir,
I have not, just because Ihaven't learned the language this yet. But
my brother's out there, my mum'sis out there, and I mean,
I'm I definitely want to go backbecause those are like my roots, but
(10:41):
majority of all my roots all camefrom Fresno. Dope. I wanted to
start asking you, just where doyou remember seeing Chef Eddie wu tang Zi,
Like when was your first because Ihave my first recollection of when I
saw him in person. I meanseen him everywhere all the time. This
(11:01):
might not be the first place,but like about you just remember chef pause,
that's that's mine And I even rememberwhat he was cooking. That's how
crazy it Like, Yeah, becauseI was like because I think we see
him on social medias. I thinkthat's where you start. You know.
I remember the hair. Yeah,you were always known for like the crazy
(11:22):
hair. But we went and um, we ordered totally something different, but
I remember what you were cooking.You were making that oxtail. Oh yeah,
yeah, and I didn't even orderthat, but that's what you were
making for like another customer special.Oh yeah, side you know what I'm
saying. Yeah, yeah, yeah, that's probably where I remember. I've
probably seen you before then, eventhough for sure, yeah, we would
(11:45):
definitely see him around on social mediaand stuff. But that's one of my
memories of like, you know,there's that kid that we see all the
time. Yeah, and then youwould even post that you did more chuff
stuff for you did a teppan Yakirestaurants to right, correct, I did
Teppanyaki, the Cooney Salmon, Herndonand Willow. Um yeah, I did
show Pause in Chinatown and I workedat Benedictions. I never worked at any
(12:05):
corporate so like, uh no,BJ's, no yard House, red Robin.
Everything. We just all came fromlocal eateries from Fresno. Okay,
so let's talk about that. Howhow did you get into the whole chef
game. Well, it's a it'skind of a funny story because, um,
my pops is actually a chef,very well known when he was out
there in Spain, France all thatstuff. So my dad really got down.
(12:30):
Um that's where I kind of gotmy cooking background from. My family
did just really get down into thekitchen. Um. But other than that,
I didn't want to be like mypops, not like in that kind
of certain way. Um. Ijust kind of wanted to build my own
profile and you know, create myown image. I don't want none of
my dad's friends or just just belike, oh hey look at you following
your dad's footsteps, how cute?Like no, bro, Like I wanted
(12:52):
to like be my own person,you know. Like, Um, I
the first time I actually got acooking gig was when I actually got promoted.
I was actually a diswasher and abuser at two Cooobies on Sean Valentine.
Yeah, that was my first jobout of high school during college and
all that stuff. But um that'swhat I did. So once I just
(13:16):
got into it, got some moneyin my pocket all that stuff, and
it was cool. But um,it just got to the point where I
knew that was more worth than justtaking out the trash and washing the dishes.
Um, you know, I'm nottrying to like bring that down,
but I know I'm worth more thanthat, so pretty much, yeah,
you know what I mean. Sobasically, when I gave myself a little
(13:37):
pep talk, and then after that, I was like, you know what,
I'm just gonna turn on the boosters. So I was just like the
first one in, last one out, did all my duties, and then
I went to everyone throughout the restaurantasked them if they need any help with
anything, all that stuff, justbecause I just wanted to get out of
that environment. And then finally myboss finally took notice of all the WORKOUT
was putting into and he just gaveme that position. And it wasn't like
(13:58):
I was trying to be a chef. I just he told me, it's
like, what do you want todo? Like, what's your goal in
this restaurant. I just told himI just don't want to wash dishes or
take out the trash, you knowwhat I'm saying, That's all I want
to do. Like, and he'slike, do you want to be a
tepping Yankee chef. I was like, let's go, let's run it up.
So that's how pretty much how Igot my first gig. And it's
kind of funny too because when meand my family moved from Spain to Fresno,
(14:20):
my pops is actually very og andthe tepping yunkie game here in Fresno.
So growing up, I would seemy dad all the time cooking for
us all that stuff Japanese kitchen,Udia, Tokyo, steakhouse, Sakaya even
like the starbus Secura Chaya Yo.She knows all that stuff. My pops
is really that dude when it cameto the kitchen and flipping spatilis and all
(14:41):
the So did he teach you allthose tricks or you just learn on yourself?
Just learned by myself, bro,Like I just learned by myself the
volcano, Yeah, the volcano,the spatial flips, all of that stuff.
And so I wait, I thinkthat's my question is how if there's
no training, who, how areyou learning these these teppanyaki or the yeah
(15:05):
yeah, so they give you alittle bit of basic training on how to
like flip things and cut things andall that stuff. But the tricks kind
of come into play and when youreally feel comfortable of knowing how to work
the special and the fork and allthat stuff. But for me, I'm
a visual learner. So yeah,I'm out there, I'm active, but
at the end of the day,like I sit back a little bit and
I just kind of watch and analyzeeverything. So when I was still cleaning
(15:28):
up dishes and all that stuff,I'll be on the tables and just watching
the chefs, how they get down, how they would communicate with people and
all that stuff, and I justsoaking up everything and visualizing everything and how
they do their own way because everyone'snot the same. Everyone has their own
different flow. So it just kindof like taking pieces and parts from certain
chefs and different people and just kindof like elaborating into that and trying to
(15:50):
make it my own wave. Youknow what I'm saying. I'm not a
chef. I'm not even close tobeing like a chef, but I have
like, okay knife skills, andyou know where I learned YouTube And honestly,
that is the best place to learnthings for real, because yeah,
man, like YouTube definitely helped mea lot. I mean from all I
(16:10):
mean the chop cheese, Like,for example, that I didn't know what
the chop cheese was until my businesspartner told me about it. And then
YouTube was the one that kind ofopened up that lane and kind of introducing
me to what it was. Andthen we went out to New York and
you know, we did the wholespiel. We're gonna get to the chop
cheese, but I want to stickreal quick one more with the Tepi Yaki
one because Tepi Yaki chefs are knownfor their jokes. Yeah, of course
(16:33):
you hear, like some of theclassic ones. How about for you?
Did you have to make up yourown? Did you copy other people?
Did you have a go to move? Yeah? How did the jokes come?
Honestly? Bro, Like, Ialways been a class clown throughout my
whole life, So it's been yourperson It's always been my personality, just
being the funny guy. But Idon't know, like it's just kind of
(16:53):
funny as oh hey, butterfly jokes. Yeah, I mean, like,
come on, guys, like Iheard this plenty of times. I switched
it up a little bit, butyou know, I would just crack some
jokes here and there and all thatstuff. But for me, like it
wasn't just about the tricks on myshows. It was more just communicating with
the people and all that stuff,you know, actually like talk to them
(17:15):
as friends and good people. LikeI didn't see him as tips, like
Okay, I'm gonna try to getten bucks from this person twenty bucks,
Like no, Like, I'm justgenuinely curious about about who you are and
why you're here. And then likeI kind of just implement that and just
kind of joke around here and there. You know what I'm saying, all
right, let's let's go from Takoomithen like where do you go next?
What was the next spot to Koomi's? And then it was Kooney Sama.
(17:38):
And then when I went to KooneySama, that's when things really start to
elevate. Because I'm not saying likethat, but Takoomi's didn't really value what
I put onto the table. Ithink it's because like I'm young in the
game and they were kind of they'relike they were so whoa, yeah,
They're like whoa, you're You're you'regrowing a little too fast right here,
like Chila bro, like you've onlybeen doing this for a little time.
(18:00):
We've been doing this for years.Yeah, sometimes out of fans people for
some reason know what I mean.But like, at the end of the
day, I'm just bringing in businessfor the restaurant. Yeah, that's it,
you know what I mean. I'mhaving fun. I think that's what
it was. I was just havingfound at the end of the day.
But like I said, like,I really appreciate the opportunity that my boss
gave me, so I just reallyran with it and all that stuff.
(18:22):
But to Koomi's didn't really value thelight that was bringing into the restaurant scene.
So I went to Kooney Sama.I didn't really want to do secur
Chaya or like any of the onesthat already has a name for it,
so I went to somewhere new.So Kooney Sama was fairly new into the
Teppanyaki game, so I was like, why not go over there, see
what they have to offer and seewhat's up. And it was cool,
(18:42):
cool vibe and went out there.They checked it out. You know,
they were digging me. So Iwas like, all right, cool,
awesome, um, and then afterthat I got hired there and then after
that that was just a whole gamechanger. That's what you made a name
for yourself at that point. Idefinitely made a name for myself. So
I would like to say shout outto Kooney Sama, my boss man everything,
who gave me the opportunity to bewho I was because I didn't like
(19:03):
wearing the tall hats. Yeah,I didn't like none of that. Bro.
Like, I'm not trying to likethe feed protocol, but I just
wanted to be myself. So heallowed me to wear like bandannas and stuff,
and like I like the Wu Tanglogo and everything like that. Shout
out to culture Clause, He's theone that laces me up, you know,
local brands. I wanted to justrepresent Fresno in this kind of way,
(19:25):
you know what I mean. Like, don't see me as just a
chef cooking your food. See meas a friend that's just supporting local but
at the same time cooking fire foodfor you in the family. It's fair
to say you're not doing the tappingyak anymore, right, no sir?
All right? Um. After thatstuff, the next thing I remember is
you started hosting parties. Yeah,you were just around the social scene.
(19:45):
Became your own brand. Yeah,how did that come about? Like who
came up to you like, yo, we want you to host this,
we want you to host that.Um honestly, So I kind of got
into the scene of like Fresno arHop around like two thousand fifteen. So
um, during that time, Iwas actually living, um you know a
little funny stories though, Um,we actually live in the same apartments.
(20:08):
Um I was around like back intimes and fifteen. Uh Blackstone the Knees,
Yeah yeah right there, right yeah, I was right there. But
I remember you walk around and takeYeah that's just like. But um,
I got into the scene around aroundthat time. And then UM, I
made like a collection of friends thatuh that welcomed me into their community and
(20:30):
um, you know it's especially umthe music scene. So um, I
I followed these two rappers when Ifirst got into the scene, and they
introduced me, like they invited meto my first rap shows, um events
and all that stuff, and um, you know he's not here, but
rest in peace, be nice toeverybody. And my brother Carl Almada.
Um they're the ones that actually,um brought me in into their circle,
(20:53):
so, which is really dope.So when I was working at Kuney Salm
and I would go to the shows. I get a call one day from
my boy be Nice and he's like, hey, bro, like, we're
gonna be at Schumers tonight. We'reactually gonna open up for Andre Nicotina.
Um, do you want to comeout and like hype us up? And
I was all like all right,yeah, Vazel, let's do it for
sure. But before that, I'mpretty sure I got into the scene when
(21:17):
for Shan was doing their mixtapes.So for Sean, Omar, Aura Otis
and Halo, they were coming outwith the Grizzly City Boys mixtape. Yeah,
so they came out with the GrizzlyHop right there, Liquid Fetish,
So so I was already going toar Hap the past couple of months.
We went out there because I've beenfalling for Shan since like high school for
Shan DJ k Rich you know,and you guys will come out to like
(21:41):
Clovis West because that's why I went. So you know, I was like
kind of like in there. SoI was like, okay, like how
can I like be part of thescene right here, you know what I'm
saying. So, um, GrizzlyHop came about ar Hap, and um,
there are a couple of times whenum, you know they would allow
me on stage. It was reallydope and uh you know, uh you
know, big shout out to likeFash and the Girds of CD team for
(22:03):
allowing me to be on stage withthem, because they could have been like
no, like get this cornea sfool out of stage or like what are
you doing? Bro? But theywelcome me in and they allowed me to
be a part of that energy thatthey're providing, so which has been really
dope. And uh, you know, me and Notice talked about it till
this day and he's like, Bro, like you were the You were the
show that night, Like you werethat energy. You brought it to the
table, bro, Like that's whatwe needed, you know what I mean?
(22:26):
Like you were like a young lightthat we needed because we've been in
the game for so long. Hereit comes someone new, someone fresh that
comes on stage and we wanted thattoo. We wanted you to shine like
that because we want people to knowthat there's more talent coming up the wave
in Fresno. Something that always interestsme just when I talk about because him
and I we suffer from anxiety andwe're more on the shy in and when
(22:49):
we got to get on stage.We get on stage and we do our
thing. But you have like thatno fear and something that. Yeah,
that's something that always interests me iswhere where do you think that comes from?
This no fear in front of thousands? I mean the latest one was
the Smokeout. Yeah, you hostedit and you were killing it. You
(23:10):
had the crowd in the palm ofyour hand. And where does this no
fear personality did you do like performancesin front of your family and stuff like
that. Was that a thing oryou just always had that? I did,
but then I even that gave meanxiety. You were probably scarred from
that. That's why where do youthink that comes from? Um? Honestly,
it would just um for me.It's just like having those opportunities just
(23:37):
like damn you you would you wantme to rock the crowd? Like that's
really dope. Like I appreciate thatopportunity, so like I'm gonna do my
job at the end of day.It's like, yeah, having fun.
But then at the same time,like I don't know, you know,
it just at first that that nofear, like the first Smokeout was an
example just because like, um,I've always been on the stage for years,
(23:57):
years and years and years and andall that stuff, and I just
love to enjoy myself. And obviouslywhen I enjoy myself, people will give
me feedback. I'm like, that'scrazy, because like, I'm not putting
a front, I'm not doing ajob. I'm just having fun. I'm
just enjoying life, you know whatI'm saying. I'm just being me.
So like it's cool that people allowme to be who I am and to
be on stage and just rock out, you know what I mean. Because
(24:19):
at the name, I'm just havingfun. And then if I'm having fun,
I hope you guys are having funtoo, you know what I mean.
That's what it is. That's allwe need to do, just that.
We need to have fun, justfun. It's all work for us.
We're like all nervous. Um.All right, So we get fast
forward to your new venture and it'ssuper growing, super fast, and it's
(24:40):
this my guy market, correct,And um, my guy market is not
actually a market place, right,It's it's can you explain this whole my
guy market. It's basically a virtualmarket or a virtual bodega, all in
your phone. So everything like aghost kitchen kind of correct, So we
do the ghost kitchen concept. It'snot a storefront, it's not a brick
(25:00):
and mortar. We're just walking inorder. We highly advise people to download
our app that might got market appand do the ordering from there because obviously
it's it's just a more convenient wayfor you and for me. So pretty
much we do everything through online allthat stuff. So, yeah, we
are a virtual market. We provideNew York style sandwiches, but not just
(25:23):
that. We have like drinks thatcome from different origins all over the world,
different chips. At the same time, we are convenience markets, so
we supply things as papers, lighters, exeterant, do rags, condoms,
toilet paper when things get serious,you know what I'm saying, shop cheese,
you know what I mean. Andyeah, I mean books too as
well and all that stuff. Sowhen you order on the app, you
(25:45):
can you go physically pick it upor somebody delivering it. Either word.
You could either do pickup or youcould do delivery. You know, if
you feel a little lazy, youdon't want to go out, especially like
right now too, it's gonna hitthe nineties, summer's coming in hot So
I highly advise you guys just dodelivery. You guys don't like the sun
or not, if you want tocome through tap in, chop it up
with me for a little bit.You know, I would love that.
(26:07):
Yeah, where's this location? BecauseI know I see you do videos on
your Instagram and it's this corner.Correct where it's It's in between downtown Fresno
and Tower District. The main streetsis basically Belmont and Roosevelt. That's running
between Belmont and Broadway and Belmont andPalm, So Belmont and Roosevelt, and
then there's there's that market there rightthere. Yeah it's so there's Gayway Market,
(26:30):
so shout out to my shout outto my og is that Gayway Market
as well, But that's not myguy market. So it is kind of
a little confusion a little bit.But um, we are a cross street
from Gayway Market. The kitchen thatyou're at that you're making all this stuff,
what's that building? So the buildingthat I'm cooking off is called a
commissaries. So a commissary is ashared kitchen where multiple businesses just go into
(26:52):
this kitchen and like food trucks.So I have places like a El Macho
Taco. Um, he's okay,I claiming West and we have a LaYaka
vegan Mexican food. They're actually gonnaget a spot in bit wise on South
Stadium, but we all work inthe same building. Would just prep our
foods there and all that stuff.But for me, it's people just pull
(27:14):
up to the kitchen rather than megoing out to a pop up or you
know, so this would be alot of people's base and then they go
pretty much, Yeah, pretty much, people just go and prep their food
out there and then when they're readyto go out, they go. Is
there a schedule? Is there's likeI'm here at from this time to this
time? Yeah, there is,But I mean I've been there for about
a year and we have a lotof people come and go try out what
(27:36):
they want to do, but thena lot of them like go further down
the road. But um, Imean, there ain't no my schedule.
I'm there Tuesday through Saturday from basicallynine to six seven o'clock. So obviously
I've been following you watching this thing. Gross. Another thing you do that
I want to know how this ishappening, is you make these videos of
(27:57):
you prepping the food, would peopleordering it, and you'll just throw cash
in the bag, some air podsand prizes. Where is this coming from?
Like where are you getting these prizesto give randomly to like winners?
Basically, Um, yeah, sothat I don't know, Like, um,
I mean, I gotta I gottagive I gotta give my niece a
(28:19):
shout out because she was the maininspiration for this. But I mean,
my business partner was just chilling andmy niece, her name's Zoe Sanchez shouts
to Zoe, I love you.I just want to let you know that.
But um, she would watch misterBeees. So if you guys don't
know who mister Bess, he's justbasically this dude who just gives out money,
just gives out prizes and all thatstuff, and that's just plain and
(28:40):
simple. So my business partner wasthe one that kind of put two and
two together and he kind of toldme. He was all like, hey,
bro, I know this sounds crazy, but I feel like we should
give cash to our customers. AndI'm all like, bro, what are
you talking about? Bro? LikeI don't even pay myself, Like what
do you expect me to put ahundred bucks in the bag while I'm over
(29:00):
here working my ass off, youknow what I'm saying. But I,
you know, I kind of thoughtof it at first, but you know,
I was like, you know what, for whatever, let's do it.
Let's go for it, like I'mall in. So we we did
it. We did a photo.We had like maybe like five hundred and
ones something like that, so itwas in a nice little stack. We
took a picture of it, Wedid like a little video National Boom just
(29:22):
call like WiFi. And then literallythat next day when we were explaining that
we're gonna give money in the bags, business was booming. It was insane,
like business was good. But oncewe actually introduced that we were gonna
give away prizes and all that stuff, because yeah, we could give away
food and discount codes and all thatstuff too, but something about money just
kind of just sparks people's interests.So we did it, and we we
(29:45):
did like a little video of theperson. I got it, and it
was just the reaction when I getthat person like one hundred bucks and she
was with her she was with herson in the car. Yeah yeah,
and it was like the most beautifulthing, you know, what I mean.
But she was actually someone that actuallyto put on my gut market along
the roads. But then this timeshe just came through and it wasn't like
(30:08):
I chose her have everyone. Itwas just like I felt good. So
like business was going crazy, andI was like, all right, cool,
I feel good, Like I'm I'mready to give someone, you know,
this cash. So we just threwit in the bag, give it
to the order and all that stuff, and then Nick, you know,
we gave it to her and thenI was like, okay, so just
can you guys kind of like letthe people know what you got in the
bag, just kind of like seehe's okay cool. And then so she
(30:30):
has her son just opening the bag, tearing it up, going crazy and
all that stuff. And he's like, okay, we got a couple of
sandwiches and we got some chips.Yeah I think you were like yeah yeah,
and he's like yo, yo,keep looking at there's something in there
too. It's like, what's inthere? Another bag of chips. I'm
like yeah, something like that.And then he nick, you know,
a little man. He just grabsboth of the stacks. He's all like
(30:51):
he was just flipping out yo.And the mom was just like going crazy
too. She's like what, ohmy gosh. And it was that reaction
right there was just you know everythingthat that literally made my whole day,
you know what I mean. Andit was just a beautiful thing to see.
You know, one hundred bucks isnot much to some people, but
(31:12):
it's a lot to other people,you know, people that are going through
it. So like, I wasjust glad that I was able to bless
someone to make sure they can actually, like you know, use that into
their benefit, whether it's like payingfor the bills or getting food for them
or gas, whatever it is.But they were just happy at the end
of the day. And that's whatkind of sparked that interest to keep it
(31:32):
going. This is a reason whyI like chef Eddie Tangzi. The way
he works. I feel like it'senergy, love, like positivity. It's
it's that thing that we always saywhen you when you're working but you're not
doing it for the money. Yeah, Like that's how I feel about you.
You brought up, mister beast.Let's let's go to this thing that
(31:53):
that's going viral, sort of viralin the city right now. You posted
some some similarity of Beast is doingbecause he did a birthday post, yeah,
giving aways some money, right,yeah, so you you kind of
made the same kind of picture withyou in it. And what can you
explain that? You say something aboutyou guys are not gonna win the money,
(32:15):
but you ever, I'm going togive away. It's kind of funny
though, because like there were somuch people here and you know, I'm
not knocking on anyone, if youknow, I mean, I totally believe
mister Beast is gonna give away moneyto people. You know, you're one
out of like ten million people thatare going to actually figure out and see
(32:35):
if you're gonna win or not.But but you're doing something locally pretty much
in a local scene, Like youknow what, it's not ten thousand dollars,
but it's something. So let's kindof have fun with it with the
air pads and the iPads and allthat stuff. And you probably won't win
that one, but if you do, I'm totally happy for you. I
love that for you. But ifyou don't, don't worry, because you
(32:55):
actually might win this giveaway more thanthe mister Beast way. You know what
I'm saying. Now, do youdo a lot of these. Where do
they follow in case they want toenter like the next one? What do
people have to do? Um?Just tapping with us on our social media
mic guy Market, Twitter, Instagram. We haven't made a TikTok yet.
I know we're slacking on that oneright there, but um, we're doing
(33:15):
our best that we can do.We have our own app, the mic
gaut Market app, and that justgives you all the info, the promo,
everything that we're doing. You know, if you're tapped into our mic
gaut market community, you get liketext messages from us and sometimes we give
away things from there. And ifyou are tapped in through our app,
then you have a better chance ofactually winning these giveaways just because you took
(33:37):
some part of your time to actuallydownload that app on your phone and actually
use it to support us, youknow what I mean. So I want
to make sure to do my bestto support my own way and giving back
to our community. Dope, I'mready for the We save the best for
last, Jezoe. Yeah, I'mready to try the sandwich Man this whole
(33:59):
time. Um again, chev EddyAkutangs explain what the whole my guide market
thing is, But it specializes inYeah, because I'm new to this chop
cheese sandwiches. Um, he broughtus a few, but we should try
the classic. This is the classicchop cheese right, So, um,
we specialize in New York style sandwiches. The chop cheese is a sandwich you
(34:21):
can only get in New York City. So I want to be able to
bring that culture here to Fresno forour people, because a lot of our
people are not willing to go outon travel outside of California, So why
not bring different cultures over here sothey can try them out and hopefully one
day. And for me it's likeif you try one of my sandwiches,
I hope it'll sparking interest and actuallygoing into New York and actually trying to
(34:45):
chop cheese out there, you knowwhat I mean. And for me it's
like I can't really provide something thatI never tried before. So I actually
went out to New York and weactually mobbed out in like twenty degree with
it, and I was rocking nothingbut like Fresno gear where my freendsens stay
started Jackie, And what I'm sayinglike how to come through with all friends?
No, just let how to letthe New Yorkers know, like,
(35:07):
well, we're representing all that stuff. But uh so I'm familiar with chop
cheese, and I was like tellingJizo about it. Jizo is saying,
like, I am not. Hewasn't familiar with it. So I'm excited
for Jis. But here here's aside note that you probably don't know,
because I know you're a busy guy, sir, But um, I recently
(35:27):
recently lost seventy over seventy pounds.Um by grass look great by being on
Keto. So if you know Keto, I'm not. I don't eat carves.
I don't eat sugar, so obviouslythis has carves with the bread.
But I don't give a fuck.Let's go. Let's go. Um.
I already lost over seventies so thisis not gonna hurt. That's a handclap
(35:50):
right there, man. I lovethat right there bottom on the podcast,
Sir, you're gonna try the chopcheese right now, my guy, market
chop cheese. Go. Oh,that's a bite right there. That's a
bite, my guy. Man.This is better than the cheeseburger. Yeah.
I made that with love. Ihad to make sure I had my
workers like working all day by,like, you know what, I'm gonna
(36:12):
make this one right here. I'ma fan. I always say, has
the bread has to be good.If the bread is not good, and
then I don't even care about theinsides. We got the we actually got
the bread locally source Max's Bakery.Wow, sir, so make sure thank
you. Hey, you heard ithere first. You know how some people
they'll say, oh, you know, there are guests, so let's let's
(36:35):
let's give him like a good review. No, this is a real review.
This is amazing. Yes, thisis amazing. You guys are in
the classic right now. And there'stwo other sandwiches. We have the Chopped
Smoke and then we have the ButyaniHunt. So the Bani Hunt is our
recently new sandwich and that's Philippino inspired. Um. We had Tosino spam with
(36:55):
a Hunt spicy but banana ketchup.And then the chopped Smoke is a Pop
Smoke inspired so um. That one'smore with the bacon with chop cherry peppers
in there. Wow. Man,I can't wait for that one. So
we're good. We're gonna be goodfor dinner tonight right now. Bro,
we we're so happy that we finallygot to chop it up with you.
(37:20):
No pun intended. But again,you guys can follow his socials. I'll
let them know once again. Youknow what it is, man boy with
Tangsy. We're out here on theblock. You know what I mean,
being ninety five, we're here withJohn Magic and Young Jizzy. You know
what I'm saying. But you canfind me on the block on Belmono,
Roosevelt, my guy market, Twitter, social Media, Instagram, Facebook,
(37:43):
you name it. You know weat with it. We always outside.
You feel me chopping it up onthe block. You heard me. Come
find us out, download the app, get your fixed. You never know
you're gonna get a good sandwich.You might get some stack of cash.
You know what I'm saying. Becausewe gotta make it rain out here.
This is a must. This.You have to try this. If you're
listening to the podcast, go findthem on social and go get yourself one
(38:06):
of these nowns, which is amazing. Let's end it with this. The
podcast is called this could Get MeFired? Have you ever gone fired?
Ever? Uh? No? ButI was close? Why was it closed?
What was the story there? Uh? We might have ended on that
has something to do with either nakedwomen. It ended up with a Lie
(38:27):
Hennessy and the system with the withthe you know, tepping Yaki kind of
thing. We appreciate you, bro. Yeah man, this could give me
fire. Podcast. Appreciate y'all.Thank you,
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