October 25, 2022 • 23 mins
On this week's episode of Off the Record, Dannie is joined by Dan Churchill, an Australian chef, author, and co-founder of Charley St NYC, a restaurant in New York that pays homage to Dan’s roots. Chef Dan teaches the rookies of the Detroit Lions how to cook pasta dishes and the importance of being able to cook up healthy food. He sheds light on how his family started his love for cooking, his rugby background and why he took the performance nutrition route of cooking. Dan also breaks down coffee culture in Australia and his plant-based products.
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Speaker 1 (00:00):
So excited to be joining by renowned chef, author, fitness
enthusiast strength coach Dan Churchill. Welcome, not all the way
from Australia, but you're living in New York currently. Yeah,
thanks for having day. Also great first name this is
it's easy to remember the conversation right now, but yeah,
it's great. I didn't have to travel all the way
from Australia living in New York, so it's a nice
(00:21):
little two hour flight over. Why the heck are you here?
I did you trained minds practice facilities? Do we have
an iteration of a cooking show available to our rookies.
So we've got a rookie cookie show effectively happening downstairs
in a few hours. We're going to be put into
the test. First, we're gonna test to see if they
can execute on a trained cooking skill, and then part two.
If they succeed, they're going to be then moved putting
(00:42):
together a delicious dish in any format of past that
they love, as long as they use one of the
products that you'll see in front of you as well.
So it's it's exciting. It's effectively getting the guys to
understand their food a little bit more have some banta
because we know how competitive they can be, and I
have some fun around nutrition. This rookie classes extremely fun.
I will be a judge for this cooking competition, which
(01:02):
I am honored. I watch a lot of Food Network.
Is there a certain show that you're kind of emulating
this competition off of? Oh? Look, I definitely think it's
it's somewhat original, but you can definitely see competition between
Top Chef and maybe Chopped. Not to say that, not
to say that it's not its own show potentially down
the line, but yeah, I think I think there's definitely
(01:23):
some sort of parallels between those ones. I also have
to ask, because you are in the Food Network TV world.
We had a guest on here and she's a chef.
She's also a wife of one of our players, Kindred Decker.
She says that sometimes they script out who wins the
cooking shows. Is that true? I personally haven't experienced it yet,
(01:43):
So I've been a judge on I think quite a
number of the Chops and Chopped juniors and beat Bobby Flays,
and every single time that those things are done, it's
exactly what the judge is saying. Okay, they may script
it in a way that it's like, you know, the
storyline makes sense to make it a bit more appealing,
but in terms of the end result, it's always been,
(02:06):
in my experience accurate. Okay, yeah, so that makes me
feel better about it. I want to go back to you.
You told me off camera that you got your MS
in what movement science? Exercise science? Yeah, and so you've
taken the performance nutrition route of being a chef. Why
is that? It's interesting because like I did that two eleven,
(02:30):
I graduated my master's degree or two twelve, and at
the time, you know, being a master's having a SANC
background is exactly what I wanted to do. I loved cooking.
I've done it from home for a long time. Not
portrayed at the time, But fast forward many years and
nutrition has become a viable part of every athletic development.
And on top of that, a nutrition is one thing
(02:52):
to learn, it's then to apply it. So you see now,
like you see what you guys doing with chef Tim
Downstairs and his relationship with Catherine and A, the NFL
now and other professional sporting teams, this is an elite
role to understand nutrition and apply through cooking as a
performance chef is pretty extraordinary. But back in the day
(03:13):
that wasn't the case. So for me being able to
understand the nutrition side of it through the science that
I had learned and then apply it through being able
to learn how to cook, I was in a unique
position early on. So through that it was something I
just I loved. I love work with athletes, I loved cooking,
and I loved understanding ground force reaction times, the things
that we can do to improve through food. So it
(03:34):
just became a case of honestly starting to evolve a
niche market and being top of mind or maybe first
to break that seal. You told me you storty cooking
at eleven years old? Correct, like cooking what? Oh yeah?
This is love Mum and Dad for their patients on
this one, but like it paid off because they didn't
have to cook as much at all. To be honest,
my dad put together a roster, so at the time
(03:55):
it was like eleven years old. It is like making
simple things or whether it be basic cookies or we
had a lemon tree in the backyard and Dad very Australians,
so we had to take those lemons and make lemon
meringue pie, which was delicious, and then from doing that
I got inspires like follow a basic recipe and like
(04:15):
the creative nurse and using your hands to roll doe out.
And so then I affected and took that to pasta
love making past the creations and making pasta from scratches awesome, um,
And so then yeah, like honestly, after about four months,
meals no longer had to be eaten through gritted teeth.
They were like enjoyed by the family. And Dad put
(04:37):
a roster together so we would take it in turns
to cook, and Mom and Dad didn't cook as much
because my brothers and I did. And then I'd shotgun
two or three nights the week because I loved cooking
so much. And m Yeah, how it happened. It was
there just nine of time for Mum and dad to
cook or they just they just saw that we were
doing it. Yeah, it's really cool. I mean, I mean,
if you first and foremost this is not child slavery,
(04:58):
that's it, you know, put that out because evident. But no,
it was like mom and Dad saw how passionate we
were behind doing this. And also it's like come over
from school go hit rugby training, finished rugby training, were starving,
and like it's almost in a position where it was
like mum and dad, we're busy in their own right, Like,
well it's out turned to cook, So you got to
think about it and then you start thinking ahead. And
it taught a life skill of just even organization and
(05:22):
having to think ahead and those kind of things. So
it was a blessing in so many ways and I
love it like it's it's one of the best things
it's ever done for my personal learning. Are you a
rugby player then yeah, yeah. I played like sixteen years
of rugby college professional, so I went to a position
where I was training after school in my own to
(05:43):
have a crack. I made like first grade level, which
is like in Australia, you don't go to college and
play rugby and then go to the professional leagues. You
finish high school and then during high school you can
go to an academy or you can play for the
clubs in the weekend. I played for the in the weekend.
M I ended up just getting injured after injury, like
(06:03):
a pop my shoulder, I did my a c and
then my whole left side of my body is screwed effectively,
so like this finger's got problems, you know, classic stuff.
Everyone gets injured. Yeah, but it's a blessing disguise because
for a long time my professional thought was like sporting athlete,
and now I am blessed that if I look back
and see that, I love what I do and I
(06:26):
wouldn't have changed it. If I could think of this
job and started earlier, I would. It was. It was.
It was the biggest blessing in disguise. So when I
was going to school, the rugby it was a rugby
club team, so it wasn't varsity, it wasn't really sanctioned,
but you they would sit down and you kind just
knew they were rugby players. Honestly, they were about I
want to say, five seven, five eight and just like
(06:48):
get out of your way. So it was nothing to
do with their browness or like the equivalent to like
a lax bro or anything like that. They're probably under
same spectrum. That's exactly it. Though it's I really wouldn't
compare it to football. No, it's definitely different, and you're right,
the body shapes are definitely different. I think what we
have to address is in the NFL plays run for
(07:12):
six seconds, so as a result, your job is to
be the best at your skill for six seconds. Right
in rugby, it's continuous, so you've got to be having
using a different energy system, using muscles in a different format,
probably a bit more functional. Whereas that's why we do
the combine here in the NFL, because you have you know,
your your ability to press two hundred and twenty five
(07:34):
pounds X amount of times. It does actually translate to
your ability to push someone off the line, right, It
does actually translate. It does in certain substances because it
talks about your short muscle fibers, your ability to actually
have contractions there, and then also your ability to send
messages from your brain to your muscles and back. Because
you see like guys who are one sixty five, one
seventy smashing x amount of reps just because they're lighter.
(07:57):
It just means they're able to coordinate their muscles. When
you when you start doing strength training, the idea behind
it is you build, you build the size of the muscle,
then you build the strength of muscle before you build
the power in order to build the first bit. And
this is like this is actually translate to general weight
loss or even trying to put a muscle in general,
you may see after doing four weeks of a workout,
(08:18):
you may not see any changes physically, but you'll be stronger.
And a lot of that is to do with the
ability to recruit muscles more efficiently through your central nervous
system and you coordinate them better. And so in fact,
the first three to four weeks the development is all
on the central nervous system, not through the strength of
the muscle yet. And then once that comes to fruition,
you start to see the size increase, then the strength
(08:39):
overall increases, and then you build for speed, which is
where like you see these three hundred and seventy five
pound linement being able to jump off the line and block,
you know, a pass rush. It's crazy, Okay, well I
asked because a lot of players at the car miner,
so you know, at the bench press, So it's really implite.
It's honestly between that, what was the other one? They're
taking out a lot of um dubious topic. There was
(09:02):
a study that was done around it as well. I
just can't recall one of the time. But there's there's two.
There's two key markers that are now talking about taking
out and they're trying to see if it's official thing
to do. I'm trying to think which other one is he?
I mean, it wouldn't be the forty fort yard down
definitely not. Is the T marker will definitely not. It's agility. Um,
my body was went to ms. You just told me
(09:22):
about it off top of my head. Come on, let
me google it. Yeah, Google, there's two. That's why we
have lattops here. Yeah, I don't have one. Vertical jump,
broad jump, twenty yard shuttle, three cone drill, bettrass, forty
yard position specific drills. It was one of the specific
position drills. They can't they do. We keep adding more,
(09:46):
there's more stuff for you to cover. You're like, gosh,
darn it, Oh gosh, which one would you take out?
Like if you say it, this is tough. Everything is
so subjective. Um, I don't know. I think they can
(10:06):
all be important for each different position. I would say,
I just want to go broad jump, Okay. I think
that's a very hard thing to do. And I don't
see why you need to specialize in that to have
really good numbers to stand out. And I don't think
people stand out with a broad jump. Sure, we'll take that. Okay,
yeah done. We should just remove it because Danny said
remove it? Should we do that? Yeah? Commission on the
(10:28):
DAN say remove it. So we're removing it the squad, Yeah,
you would. You wouldn't be you'd be surprised. How many
Dans are in this building? Really at a certain there's
a lot. Can I be the Tyken Australian Dan though? Yes? Okay,
we don't have any Australians. Okay, as long as like,
if another Australian Dan walks in the building, we have
to have to notify me all the other DAN that
one of us has to leave. Correct, you can tell
(10:48):
coach Campbellton. Oh he's The fun part is Detroit Lines
will be going to we'll say the New York area
twice great more like New Jersey this year. You've got
your restaurant, Charlie Street. There are you catering for us?
What's the deal? Are you got to speak to Catherine
about it and Chef Tim? Maybe we should do that. Yeah, Look,
(11:11):
I think we can organize something that we've done before.
A lot of teams we do the in the NBA,
we do the guys flying back out. So we partnered
with like the Delta or whoever it is to cater
for them. Um, so you never know. If you have
any requests you think specific, we can make sure we
get it in there. Okay, I know, I know it
has like a hint of Australian flare to it. Yeah,
what is the most Australian dish that you saw? I
(11:31):
mean I would I would say at the restaurant, the
most Australian dish we serve is an avocado tiste with
post eggs, because that is yeah, we started that. The
flat white, the white, the flat white, the flat white. Oh,
the flat white, person white. Okay, the flat white like coffee. Yeah,
(11:53):
you guys started that. Yeah, what is a flat white?
Oh this is okay, you're about to clip up this
asset itself. So this is this is a big thing.
I don't think Detroit. I love Detroit. I don't think
you guys have had that evolution of coffee just yet
because we don't have to. If you order a Marquiado,
like a real marchiatos nataste, like drive through Marciado, I'll
(12:14):
tell you that right. So, yeah, I've experienced it myself,
like Australians are not snobbish except for one thing. It's coffee. Yeah,
and avocada taste exactly right. We won't get into the
indigenous Australians wigidi grubs and how that should be cooked
in the kangaroo tail. We'll get that's another conversation. Kangaroo
tails actually quite delicious. Father. Yeah, So effectively you've got
(12:37):
this whole history of coffee. Coffee comes from amazing regions
around the world. You know, you've got things like Central America,
South America, they've got Ethiopia's got some great coffee beans
coming from there. Just the climatic conditions and dictate how
good the beans are. Australia has been brought up on coffee.
We had a huge influx of Italian immigrants and as
(12:59):
there's they brought with them their Italian roots and coffee goodness.
Now Australia has some amazing farmers, some of the best
in the world, and that includes dairy. A dairy is
a big part of our export, along with our beef
as well to Asia like they love it right, and
as a result we started doing a lot of the
latte artwork, so frothing milk. We take our amazing milk
(13:22):
and start frothing its. Then you start to see the
Italian port of espresso and then our frothing of milk,
and we can start to come up some amazing beverages
in Melbourne and Sydney as well, and even Brisbanes and
parts of Adelaide. In the major cities in Australia, you'll
see some pretty hip coffee places. Yeah, So like you
will go in there and you'll be like, ah, this
is like, I'm just next level experience where you will
(13:45):
have you know, when you go to a wine bar,
a smellier would come over and ask you what do
you like, and you can't dictate like, oh, like this
this is great smelia. Oh okay, yes, yes, sh playback
on that, just to make sure that I didn't say smelly. Yeah,
(14:05):
it's just me all right, cool good, Yeah, well I
wasn't sure if Daddy was picking up my accent clearly.
So in wine, you would have like a smelly air
allow you to understand what food, what what what what
(14:26):
wine you like? Would it be a chardona dry, what
region of the world year or that kind of thing.
Now there's two hundred flavor notes in wine, so you
hear a smell ya dictator. Sorry, they'd say like, oh,
this smells like the breeze of the ocean. They're crazy, right,
I'm like, where'd this come from? And at the same time,
(14:47):
to put this in perspective, with coffee, there's eight hundred
flavor notes, four times as many as wine. So if
you think about a smell air saying what I just said,
times that by four and the amount of things they
have to remember if you going to be having the
same position for wine for coffee. And so as a result,
when you walk into like a Melbourne cafe, that's how
we look at the experience of coffee. So you'd be
(15:09):
able to like pick a bean, where is it from?
Have an amazing espresso, so I understand the flavored profile.
And then the flat white came about because we wanted
people to still taste what was in the coffee, because
sometimes you have a light ads like one shot of
coffee this much milked, and you're like, it's essentially just
frothed milk. Don't get me started. Don't get me started.
Don't get me started. You want, of those people, what
(15:30):
is your coffee of the day, It's not even a
coffee it's like a milkshake with coffee. No, are you
not okay with the oast part? I find I'm okay,
I'm judging. All right, what do you order? You go
into a Starbucks? What do you were? Well, firstly, I
don't go into a Starbucks. But that's that's fine. Yeah
(15:55):
it does. But mine's um, So I have a couple
of coffees. Morning coffee was called a long black Okay.
It's like effectively a short Americano. So it's about four
ounces of water a double espresso into the top, so
you get crema and so it's a strong coffee. You
get the taste of the actual bean. M Um, do
you want? Do you have espressos? But do you have espressos? Yeah?
(16:20):
Do I do? I take it to shout of espresso.
I think I did one time in college. Sure what
I need to stay it with? So yeah, you don't
you don't like the actual the strength of that? Like
is it too bitter for you? Yeah? Cool? So like
I I'm a very um, old fashioned, like Italian loving
kind of person, So like having an espresso after after
a lunch meal is very big to me. So if
(16:43):
you see me, just don't judge. Me. You're like, oh,
you're one of those people. Yes, I know, I want
to be one of those people. I don't want you
to think. No, no, it definitely not. Just we'll make
sure we remove the vane. Do you ever do, Hazel not? No,
he's not. Okay, only vanilla, okay? Cool? Yeah, yeah, exactly. Okay,
I want to talk about your Charlie Street plant based
products or start a couple here, Bulonis Tereso, I love Chteresa.
(17:08):
I will say that first. What is the product? How'd
you get started? Yeah? So the product, as you said,
two skews here, this is actually made. We started at
the restaurant and then made entirely out of whole foods,
predomintly mushrooms and cauliflower. So you have plant based products
right now that are made with, for lack of a
better phrase, crap stuff. Yeah, stuff you cannot pronounce. So
(17:29):
like if you, as we go through this, pick up
a packet and read the ingredients, you'll notice it's like
every single thing there is something you can pronounce relate to.
And that was where it all started to incorporate that
into a dish at Charlie Street. As a result, the
dish had two posted eggs on it on sourdo it crushed.
We had linebackers from University of Texas think it was
meat and that was the biggest teak for me. And
(17:50):
now we sell into retail and also food service, which
is why we're here because the Detroit Lions now have
it in their menu as their rolling menu now. So
it's great because you can have it. It's not it's
not made for just being a plant based individual. You
can have it and actually save time you're cooking. So
if you had you put your pasta on to cook,
you add you know, Canada tomatoes with beef, so seeing
(18:13):
a beef or ground turkey, you're gonna be doing a
Lena and then you're adding our ball and as don't
have to chop a the inn ingredients because you've got
all your veggies in one little sachet and you're ready
to go. That's it. That's it actually cooked quicker than
it takes to cook your pasta, so oh wow. Yeah,
and then it's scale. It's even easier for places like
you know, you guys, because you've got so many meals
to do, so chopping up all those ingredients, so trusted ingredients.
(18:35):
It tastes awesome. It's actually really affordable per serve, based
in the fact you have to chop up the ingredients
and um, yeah, we're really excited. You're doing more this
week in Detroit. Oh my gosh. Yeah, you're having a
little Michigan tour. You're going to do a bunch of
different places. That's right, sharing this knowledge of good food
and you guys will start at it. Catherine, Catherine is
(18:57):
nutrition nutrition trition. Yes, she crushes love her, She's the girl. Okay,
this is this is Are you gonna like, yeah, definitely,
Well you're gonna be tasting it this afternoon, so I didn't.
I don't know if you knew this. But the challenge
is the players have to utilize the bolognaise. They're gonna
be like what, yeah, exactly. The idea is to show
(19:19):
them how simple it is to use the products in
accordance with like chicken beef or if they want to
be plant based, they don't have to add any other
thing else because it's got plenty of protein. And also,
I think what was really interesting was we're talking with
Catherine and a lot of the players like they want
to eat more vegetables and so This is a great
way to do it, and even at home. I think
the biggest differentiated I see with performance, whether you're an
(19:41):
athlete or not, isn't whether you're plant based or not.
It is the fact that we still don't eat enough vegetables.
So the biggest thing you can do is add another
two plants to day. Here you can add ten, so simple. Yeah.
Do you cook? Do you cook him much? Don't? Honestly
don't need to cook because facility. We have all the
food here at the facility. That's great. Do you like
to do I have one little crusette? Okay, love using.
(20:02):
What do you do? Um? I like to make a
lot of soups? Sweet? Yeah? Cool, like just chuck a
bunch of stuff in there, slow cooking. Nice. How's your
onion chopping? Not great? Okay? No, I think it's the knives.
It's nice. Yeah, we need to sharpen those nice Christmas. Yes,
that'll be my Christmas list. Just say, anyone listening right now,
if we could get a set of knives to Danny,
(20:23):
that would be great. Put on my Instagram story. Yeah.
I know a couple actually, and maybe I can, maybe
I can. I know I know a guy. Yes, last
thing before we go. I want to know your thoughts
aren't just coming in here to this NFL training facility.
I don't know how many you've been in before, but
your thoughts on the US Detroit lines and what you've
seen so far. So I'm actually really impressed, like legitimately
(20:46):
what you guys can do in this space, Like I've
seen a lot, and I love the community, like the
backhouse team, like you guys and media team. It's really
cool to see you also tighten it and actually work
with each other and other players I've seen it's quite aggregated.
Straight up, you guys do such a great job, like
meeting with the chef team, how good they are working
(21:07):
with Like, and the players aren't players, they're friends, and
I love that, Like you really see them as not
the superstars, and that's not what they want. They want
to be just coming in and doing their job. And
and I think the biggest thing is like there's definitely
a culture here that I haven't seen in other places
that I'm really impressed by. I look at it from
a restaurant operations side, and then also look at like
(21:30):
what you guys can do in this space, and I'm
like people have nothing to complain about it because you
guys do such a good job efficiently with what you
have and it's awesome you've been here, worked twelve hours. Yeah, okay,
just making sure. I just want to let people know,
like I'm really good at just like having a nat
Like I don't come in and like, you know, pretend
like I'm not doing anything, but I'm I'm definitely having
a look and seeing what, like I know what's going on. Okay, impressed? Yeah, yeah, exactly, Yeah,
(21:54):
that's me Australian flying the war. All right, anything we mess,
that was all I had for you. No, I just
I think with cavered cook. Can you crack an egg
one handed? Can I? Oh I've tried, A shell might
go in, but I can definitely do it. Okay, all right,
we have to We might have to challenge that of
it later. Okay, bang, just make me up. It's like
(22:15):
it's like, yeah, oh, Daddy's been a pleasure, mate, thank
you for having me. Dan is your first name, Daniel? Yeah,
but like people call me it, Mom calls me my
full name. If I get in trouble. If I've been
in trouble for once in the past eight months, that
I can actively know of, and so when when Danny,
it's great ratio. So if someone says Daniel, I'm like,
(22:37):
oh no, what have I done? Right? If people say Dan,
I like refer to it. Oh you do you get
Dan as well? What do you prefer Danny? You do? Yeah?
Just normal? Yeah, yeah, I'm a girl, so yeah, yeah, yeah,
exactly get your vibes as opposed to like, because it
is already boy vibes. Yeah, yeah, we can do Danny.
You just listen to another episode of Off the Record
(22:59):
with Danny Rogers. New episode drops every Tuesday.
So excited to be joining by renowned chef, author, fitness
enthusiast strength coach Dan Churchill. Welcome, not all the way
from Australia, but you're living in New York currently. Yeah,
thanks for having day. Also great first name this is
it's easy to remember the conversation right now, but yeah,
it's great. I didn't have to travel all the way
from Australia living in New York, so it's a nice
(00:21):
little two hour flight over. Why the heck are you here?
I did you trained minds practice facilities? Do we have
an iteration of a cooking show available to our rookies.
So we've got a rookie cookie show effectively happening downstairs
in a few hours. We're going to be put into
the test. First, we're gonna test to see if they
can execute on a trained cooking skill, and then part two.
If they succeed, they're going to be then moved putting
(00:42):
together a delicious dish in any format of past that
they love, as long as they use one of the
products that you'll see in front of you as well.
So it's it's exciting. It's effectively getting the guys to
understand their food a little bit more have some banta
because we know how competitive they can be, and I
have some fun around nutrition. This rookie classes extremely fun.
I will be a judge for this cooking competition, which
(01:02):
I am honored. I watch a lot of Food Network.
Is there a certain show that you're kind of emulating
this competition off of? Oh? Look, I definitely think it's
it's somewhat original, but you can definitely see competition between
Top Chef and maybe Chopped. Not to say that, not
to say that it's not its own show potentially down
the line, but yeah, I think I think there's definitely
(01:23):
some sort of parallels between those ones. I also have
to ask, because you are in the Food Network TV world.
We had a guest on here and she's a chef.
She's also a wife of one of our players, Kindred Decker.
She says that sometimes they script out who wins the
cooking shows. Is that true? I personally haven't experienced it yet,
(01:43):
So I've been a judge on I think quite a
number of the Chops and Chopped juniors and beat Bobby Flays,
and every single time that those things are done, it's
exactly what the judge is saying. Okay, they may script
it in a way that it's like, you know, the
storyline makes sense to make it a bit more appealing,
but in terms of the end result, it's always been,
(02:06):
in my experience accurate. Okay, yeah, so that makes me
feel better about it. I want to go back to you.
You told me off camera that you got your MS
in what movement science? Exercise science? Yeah, and so you've
taken the performance nutrition route of being a chef. Why
is that? It's interesting because like I did that two eleven,
(02:30):
I graduated my master's degree or two twelve, and at
the time, you know, being a master's having a SANC
background is exactly what I wanted to do. I loved cooking.
I've done it from home for a long time. Not
portrayed at the time, But fast forward many years and
nutrition has become a viable part of every athletic development.
And on top of that, a nutrition is one thing
(02:52):
to learn, it's then to apply it. So you see now,
like you see what you guys doing with chef Tim
Downstairs and his relationship with Catherine and A, the NFL
now and other professional sporting teams, this is an elite
role to understand nutrition and apply through cooking as a
performance chef is pretty extraordinary. But back in the day
(03:13):
that wasn't the case. So for me being able to
understand the nutrition side of it through the science that
I had learned and then apply it through being able
to learn how to cook, I was in a unique
position early on. So through that it was something I
just I loved. I love work with athletes, I loved cooking,
and I loved understanding ground force reaction times, the things
that we can do to improve through food. So it
(03:34):
just became a case of honestly starting to evolve a
niche market and being top of mind or maybe first
to break that seal. You told me you storty cooking
at eleven years old? Correct, like cooking what? Oh yeah?
This is love Mum and Dad for their patients on
this one, but like it paid off because they didn't
have to cook as much at all. To be honest,
my dad put together a roster, so at the time
(03:55):
it was like eleven years old. It is like making
simple things or whether it be basic cookies or we
had a lemon tree in the backyard and Dad very Australians,
so we had to take those lemons and make lemon
meringue pie, which was delicious, and then from doing that
I got inspires like follow a basic recipe and like
(04:15):
the creative nurse and using your hands to roll doe out.
And so then I affected and took that to pasta
love making past the creations and making pasta from scratches awesome, um,
And so then yeah, like honestly, after about four months,
meals no longer had to be eaten through gritted teeth.
They were like enjoyed by the family. And Dad put
(04:37):
a roster together so we would take it in turns
to cook, and Mom and Dad didn't cook as much
because my brothers and I did. And then I'd shotgun
two or three nights the week because I loved cooking
so much. And m Yeah, how it happened. It was
there just nine of time for Mum and dad to
cook or they just they just saw that we were
doing it. Yeah, it's really cool. I mean, I mean,
if you first and foremost this is not child slavery,
(04:58):
that's it, you know, put that out because evident. But no,
it was like mom and Dad saw how passionate we
were behind doing this. And also it's like come over
from school go hit rugby training, finished rugby training, were starving,
and like it's almost in a position where it was
like mum and dad, we're busy in their own right, Like,
well it's out turned to cook, So you got to
think about it and then you start thinking ahead. And
it taught a life skill of just even organization and
(05:22):
having to think ahead and those kind of things. So
it was a blessing in so many ways and I
love it like it's it's one of the best things
it's ever done for my personal learning. Are you a
rugby player then yeah, yeah. I played like sixteen years
of rugby college professional, so I went to a position
where I was training after school in my own to
(05:43):
have a crack. I made like first grade level, which
is like in Australia, you don't go to college and
play rugby and then go to the professional leagues. You
finish high school and then during high school you can
go to an academy or you can play for the
clubs in the weekend. I played for the in the weekend.
M I ended up just getting injured after injury, like
(06:03):
a pop my shoulder, I did my a c and
then my whole left side of my body is screwed effectively,
so like this finger's got problems, you know, classic stuff.
Everyone gets injured. Yeah, but it's a blessing disguise because
for a long time my professional thought was like sporting athlete,
and now I am blessed that if I look back
and see that, I love what I do and I
(06:26):
wouldn't have changed it. If I could think of this
job and started earlier, I would. It was. It was.
It was the biggest blessing in disguise. So when I
was going to school, the rugby it was a rugby
club team, so it wasn't varsity, it wasn't really sanctioned,
but you they would sit down and you kind just
knew they were rugby players. Honestly, they were about I
want to say, five seven, five eight and just like
(06:48):
get out of your way. So it was nothing to
do with their browness or like the equivalent to like
a lax bro or anything like that. They're probably under
same spectrum. That's exactly it. Though it's I really wouldn't
compare it to football. No, it's definitely different, and you're right,
the body shapes are definitely different. I think what we
have to address is in the NFL plays run for
(07:12):
six seconds, so as a result, your job is to
be the best at your skill for six seconds. Right
in rugby, it's continuous, so you've got to be having
using a different energy system, using muscles in a different format,
probably a bit more functional. Whereas that's why we do
the combine here in the NFL, because you have you know,
your your ability to press two hundred and twenty five
(07:34):
pounds X amount of times. It does actually translate to
your ability to push someone off the line, right, It
does actually translate. It does in certain substances because it
talks about your short muscle fibers, your ability to actually
have contractions there, and then also your ability to send
messages from your brain to your muscles and back. Because
you see like guys who are one sixty five, one
seventy smashing x amount of reps just because they're lighter.
(07:57):
It just means they're able to coordinate their muscles. When
you when you start doing strength training, the idea behind
it is you build, you build the size of the muscle,
then you build the strength of muscle before you build
the power in order to build the first bit. And
this is like this is actually translate to general weight
loss or even trying to put a muscle in general,
you may see after doing four weeks of a workout,
(08:18):
you may not see any changes physically, but you'll be stronger.
And a lot of that is to do with the
ability to recruit muscles more efficiently through your central nervous
system and you coordinate them better. And so in fact,
the first three to four weeks the development is all
on the central nervous system, not through the strength of
the muscle yet. And then once that comes to fruition,
you start to see the size increase, then the strength
(08:39):
overall increases, and then you build for speed, which is
where like you see these three hundred and seventy five
pound linement being able to jump off the line and block,
you know, a pass rush. It's crazy, Okay, well I
asked because a lot of players at the car miner,
so you know, at the bench press, So it's really implite.
It's honestly between that, what was the other one? They're
taking out a lot of um dubious topic. There was
(09:02):
a study that was done around it as well. I
just can't recall one of the time. But there's there's two.
There's two key markers that are now talking about taking
out and they're trying to see if it's official thing
to do. I'm trying to think which other one is he?
I mean, it wouldn't be the forty fort yard down
definitely not. Is the T marker will definitely not. It's agility. Um,
my body was went to ms. You just told me
(09:22):
about it off top of my head. Come on, let
me google it. Yeah, Google, there's two. That's why we
have lattops here. Yeah, I don't have one. Vertical jump,
broad jump, twenty yard shuttle, three cone drill, bettrass, forty
yard position specific drills. It was one of the specific
position drills. They can't they do. We keep adding more,
(09:46):
there's more stuff for you to cover. You're like, gosh,
darn it, Oh gosh, which one would you take out?
Like if you say it, this is tough. Everything is
so subjective. Um, I don't know. I think they can
(10:06):
all be important for each different position. I would say,
I just want to go broad jump, Okay. I think
that's a very hard thing to do. And I don't
see why you need to specialize in that to have
really good numbers to stand out. And I don't think
people stand out with a broad jump. Sure, we'll take that. Okay,
yeah done. We should just remove it because Danny said
remove it? Should we do that? Yeah? Commission on the
(10:28):
DAN say remove it. So we're removing it the squad, Yeah,
you would. You wouldn't be you'd be surprised. How many
Dans are in this building? Really at a certain there's
a lot. Can I be the Tyken Australian Dan though? Yes? Okay,
we don't have any Australians. Okay, as long as like,
if another Australian Dan walks in the building, we have
to have to notify me all the other DAN that
one of us has to leave. Correct, you can tell
(10:48):
coach Campbellton. Oh he's The fun part is Detroit Lines
will be going to we'll say the New York area
twice great more like New Jersey this year. You've got
your restaurant, Charlie Street. There are you catering for us?
What's the deal? Are you got to speak to Catherine
about it and Chef Tim? Maybe we should do that. Yeah, Look,
(11:11):
I think we can organize something that we've done before.
A lot of teams we do the in the NBA,
we do the guys flying back out. So we partnered
with like the Delta or whoever it is to cater
for them. Um, so you never know. If you have
any requests you think specific, we can make sure we
get it in there. Okay, I know, I know it
has like a hint of Australian flare to it. Yeah,
what is the most Australian dish that you saw? I
(11:31):
mean I would I would say at the restaurant, the
most Australian dish we serve is an avocado tiste with
post eggs, because that is yeah, we started that. The
flat white, the white, the flat white, the flat white. Oh,
the flat white, person white. Okay, the flat white like coffee. Yeah,
(11:53):
you guys started that. Yeah, what is a flat white?
Oh this is okay, you're about to clip up this
asset itself. So this is this is a big thing.
I don't think Detroit. I love Detroit. I don't think
you guys have had that evolution of coffee just yet
because we don't have to. If you order a Marquiado,
like a real marchiatos nataste, like drive through Marciado, I'll
(12:14):
tell you that right. So, yeah, I've experienced it myself,
like Australians are not snobbish except for one thing. It's coffee. Yeah,
and avocada taste exactly right. We won't get into the
indigenous Australians wigidi grubs and how that should be cooked
in the kangaroo tail. We'll get that's another conversation. Kangaroo
tails actually quite delicious. Father. Yeah, So effectively you've got
(12:37):
this whole history of coffee. Coffee comes from amazing regions
around the world. You know, you've got things like Central America,
South America, they've got Ethiopia's got some great coffee beans
coming from there. Just the climatic conditions and dictate how
good the beans are. Australia has been brought up on coffee.
We had a huge influx of Italian immigrants and as
(12:59):
there's they brought with them their Italian roots and coffee goodness.
Now Australia has some amazing farmers, some of the best
in the world, and that includes dairy. A dairy is
a big part of our export, along with our beef
as well to Asia like they love it right, and
as a result we started doing a lot of the
latte artwork, so frothing milk. We take our amazing milk
(13:22):
and start frothing its. Then you start to see the
Italian port of espresso and then our frothing of milk,
and we can start to come up some amazing beverages
in Melbourne and Sydney as well, and even Brisbanes and
parts of Adelaide. In the major cities in Australia, you'll
see some pretty hip coffee places. Yeah, So like you
will go in there and you'll be like, ah, this
is like, I'm just next level experience where you will
(13:45):
have you know, when you go to a wine bar,
a smellier would come over and ask you what do
you like, and you can't dictate like, oh, like this
this is great smelia. Oh okay, yes, yes, sh playback
on that, just to make sure that I didn't say smelly. Yeah,
(14:05):
it's just me all right, cool good, Yeah, well I
wasn't sure if Daddy was picking up my accent clearly.
So in wine, you would have like a smelly air
allow you to understand what food, what what what what
(14:26):
wine you like? Would it be a chardona dry, what
region of the world year or that kind of thing.
Now there's two hundred flavor notes in wine, so you
hear a smell ya dictator. Sorry, they'd say like, oh,
this smells like the breeze of the ocean. They're crazy, right,
I'm like, where'd this come from? And at the same time,
(14:47):
to put this in perspective, with coffee, there's eight hundred
flavor notes, four times as many as wine. So if
you think about a smell air saying what I just said,
times that by four and the amount of things they
have to remember if you going to be having the
same position for wine for coffee. And so as a result,
when you walk into like a Melbourne cafe, that's how
we look at the experience of coffee. So you'd be
(15:09):
able to like pick a bean, where is it from?
Have an amazing espresso, so I understand the flavored profile.
And then the flat white came about because we wanted
people to still taste what was in the coffee, because
sometimes you have a light ads like one shot of
coffee this much milked, and you're like, it's essentially just
frothed milk. Don't get me started. Don't get me started.
Don't get me started. You want, of those people, what
(15:30):
is your coffee of the day, It's not even a
coffee it's like a milkshake with coffee. No, are you
not okay with the oast part? I find I'm okay,
I'm judging. All right, what do you order? You go
into a Starbucks? What do you were? Well, firstly, I
don't go into a Starbucks. But that's that's fine. Yeah
(15:55):
it does. But mine's um, So I have a couple
of coffees. Morning coffee was called a long black Okay.
It's like effectively a short Americano. So it's about four
ounces of water a double espresso into the top, so
you get crema and so it's a strong coffee. You
get the taste of the actual bean. M Um, do
you want? Do you have espressos? But do you have espressos? Yeah?
(16:20):
Do I do? I take it to shout of espresso.
I think I did one time in college. Sure what
I need to stay it with? So yeah, you don't
you don't like the actual the strength of that? Like
is it too bitter for you? Yeah? Cool? So like
I I'm a very um, old fashioned, like Italian loving
kind of person, So like having an espresso after after
a lunch meal is very big to me. So if
(16:43):
you see me, just don't judge. Me. You're like, oh,
you're one of those people. Yes, I know, I want
to be one of those people. I don't want you
to think. No, no, it definitely not. Just we'll make
sure we remove the vane. Do you ever do, Hazel not? No,
he's not. Okay, only vanilla, okay? Cool? Yeah, yeah, exactly. Okay,
I want to talk about your Charlie Street plant based
products or start a couple here, Bulonis Tereso, I love Chteresa.
(17:08):
I will say that first. What is the product? How'd
you get started? Yeah? So the product, as you said,
two skews here, this is actually made. We started at
the restaurant and then made entirely out of whole foods,
predomintly mushrooms and cauliflower. So you have plant based products
right now that are made with, for lack of a
better phrase, crap stuff. Yeah, stuff you cannot pronounce. So
(17:29):
like if you, as we go through this, pick up
a packet and read the ingredients, you'll notice it's like
every single thing there is something you can pronounce relate to.
And that was where it all started to incorporate that
into a dish at Charlie Street. As a result, the
dish had two posted eggs on it on sourdo it crushed.
We had linebackers from University of Texas think it was
meat and that was the biggest teak for me. And
(17:50):
now we sell into retail and also food service, which
is why we're here because the Detroit Lions now have
it in their menu as their rolling menu now. So
it's great because you can have it. It's not it's
not made for just being a plant based individual. You
can have it and actually save time you're cooking. So
if you had you put your pasta on to cook,
you add you know, Canada tomatoes with beef, so seeing
(18:13):
a beef or ground turkey, you're gonna be doing a
Lena and then you're adding our ball and as don't
have to chop a the inn ingredients because you've got
all your veggies in one little sachet and you're ready
to go. That's it. That's it actually cooked quicker than
it takes to cook your pasta, so oh wow. Yeah,
and then it's scale. It's even easier for places like
you know, you guys, because you've got so many meals
to do, so chopping up all those ingredients, so trusted ingredients.
(18:35):
It tastes awesome. It's actually really affordable per serve, based
in the fact you have to chop up the ingredients
and um, yeah, we're really excited. You're doing more this
week in Detroit. Oh my gosh. Yeah, you're having a
little Michigan tour. You're going to do a bunch of
different places. That's right, sharing this knowledge of good food
and you guys will start at it. Catherine, Catherine is
(18:57):
nutrition nutrition trition. Yes, she crushes love her, She's the girl. Okay,
this is this is Are you gonna like, yeah, definitely,
Well you're gonna be tasting it this afternoon, so I didn't.
I don't know if you knew this. But the challenge
is the players have to utilize the bolognaise. They're gonna
be like what, yeah, exactly. The idea is to show
(19:19):
them how simple it is to use the products in
accordance with like chicken beef or if they want to
be plant based, they don't have to add any other
thing else because it's got plenty of protein. And also,
I think what was really interesting was we're talking with
Catherine and a lot of the players like they want
to eat more vegetables and so This is a great
way to do it, and even at home. I think
the biggest differentiated I see with performance, whether you're an
(19:41):
athlete or not, isn't whether you're plant based or not.
It is the fact that we still don't eat enough vegetables.
So the biggest thing you can do is add another
two plants to day. Here you can add ten, so simple. Yeah.
Do you cook? Do you cook him much? Don't? Honestly
don't need to cook because facility. We have all the
food here at the facility. That's great. Do you like
to do I have one little crusette? Okay, love using.
(20:02):
What do you do? Um? I like to make a
lot of soups? Sweet? Yeah? Cool, like just chuck a
bunch of stuff in there, slow cooking. Nice. How's your
onion chopping? Not great? Okay? No, I think it's the knives.
It's nice. Yeah, we need to sharpen those nice Christmas. Yes,
that'll be my Christmas list. Just say, anyone listening right now,
if we could get a set of knives to Danny,
(20:23):
that would be great. Put on my Instagram story. Yeah.
I know a couple actually, and maybe I can, maybe
I can. I know I know a guy. Yes, last
thing before we go. I want to know your thoughts
aren't just coming in here to this NFL training facility.
I don't know how many you've been in before, but
your thoughts on the US Detroit lines and what you've
seen so far. So I'm actually really impressed, like legitimately
(20:46):
what you guys can do in this space, Like I've
seen a lot, and I love the community, like the
backhouse team, like you guys and media team. It's really
cool to see you also tighten it and actually work
with each other and other players I've seen it's quite aggregated.
Straight up, you guys do such a great job, like
meeting with the chef team, how good they are working
(21:07):
with Like, and the players aren't players, they're friends, and
I love that, Like you really see them as not
the superstars, and that's not what they want. They want
to be just coming in and doing their job. And
and I think the biggest thing is like there's definitely
a culture here that I haven't seen in other places
that I'm really impressed by. I look at it from
a restaurant operations side, and then also look at like
(21:30):
what you guys can do in this space, and I'm
like people have nothing to complain about it because you
guys do such a good job efficiently with what you
have and it's awesome you've been here, worked twelve hours. Yeah, okay,
just making sure. I just want to let people know,
like I'm really good at just like having a nat
Like I don't come in and like, you know, pretend
like I'm not doing anything, but I'm I'm definitely having
a look and seeing what, like I know what's going on. Okay, impressed? Yeah, yeah, exactly, Yeah,
(21:54):
that's me Australian flying the war. All right, anything we mess,
that was all I had for you. No, I just
I think with cavered cook. Can you crack an egg
one handed? Can I? Oh I've tried, A shell might
go in, but I can definitely do it. Okay, all right,
we have to We might have to challenge that of
it later. Okay, bang, just make me up. It's like
(22:15):
it's like, yeah, oh, Daddy's been a pleasure, mate, thank
you for having me. Dan is your first name, Daniel? Yeah,
but like people call me it, Mom calls me my
full name. If I get in trouble. If I've been
in trouble for once in the past eight months, that
I can actively know of, and so when when Danny,
it's great ratio. So if someone says Daniel, I'm like,
(22:37):
oh no, what have I done? Right? If people say Dan,
I like refer to it. Oh you do you get
Dan as well? What do you prefer Danny? You do? Yeah?
Just normal? Yeah, yeah, I'm a girl, so yeah, yeah, yeah,
exactly get your vibes as opposed to like, because it
is already boy vibes. Yeah, yeah, we can do Danny.
You just listen to another episode of Off the Record
(22:59):
with Danny Rogers. New episode drops every Tuesday.
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