October 16, 2024 • 20 mins
Sometimes, you are just one sandwich away from finding your destiny.Prepare to be inspired as we chat with Owen Han, the charismatic "king of sandwiches," which takes us on a flavorful journey through his culinary evolution and previews his irresistible new cookbook, "Stacked: The Art Of The Perfect Sandwich."
Owen does a little of everything, from making fresh breads and desserts to savory sandwiches.
Owen's story is of cultural fusion, with his culinary roots deeply intertwined with his Italian and Chinese heritage. Listen to how his summers in Tuscany and years in Florida shaped his passion, leading him to launch a pop-up supper club at university. Owen opens up about the initial fear of sharing his creations online and how he conquered it to connect with audiences worldwide.
In this episode, you will learn:
- How to overcome your fears of just getting started
- Why finding your niche with content is so important
- What advice does the famous TikTok star have for those getting started
- All about Owen's new book, "Stacked"
- You can get all the details about Owen Han and his book here
Two ways I help my students earn $2-10k monthly👇?
1.) Grow your home bakery business inside The Entrepreneur Community by clicking here
2.) Learn to sell digital products inside Digital Product Community by clicking here
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Hey, sweet friends, my name is Chef Seanburg.
I started my baking businesswith a bottle of DeSorono and
one Bundt cake pan.
Fast forward to today, fromnews to magazines, speaking on
national stages and more.
I can truly say that baking haschanged my life.
So now, as a bakery businesscoach, I get to help others have
the same success.
I've helped hundreds of mystudents across the world in my
(00:24):
global membership program createsix-figure businesses, mainly
from home.
The Baking for Business podcastis an extension of that, from
actionable tips to valuabletools and resources that can
impact you as a business owner.
I truly believe y'all.
We would never have been givena gift if we couldn't profit and
prosper from it.
So come on, darling.
What are you waiting for?
(00:45):
Hey, what's going on, you guys,and welcome back to the Baking
for Business podcast.
Today we have an amazingcreator in the house.
I'm pretty sure so many of youguys are familiar with, owen.
With over 7 million fansworldwide, owen is renowned as
(01:06):
the king of sandwiches and hehas a new cookbook which is
coming out, called Stack, andhere today to talk all about the
new release how you can findmore information about it is
Owen himself.
Hey, owen, and welcome to thepodcast.
Speaker 2 (01:20):
Hi, thank you so much for having me.
Speaker 1 (01:22):
Absolutely.
Thanks so much for being here.
So, for those who are just newto you, will you briefly go
ahead and share with us how didyou start this journey?
Because you have an amazingbackground and an approach to
how you do your recipes.
So how did you kick off yourculinary journey?
Speaker 2 (01:39):
So I would say my culinary journey really started
just from an early age.
I was born in Italy, halfItalian, half Chinese, so right
off the bat got two of the bestcuisines, in my opinion, in my
background.
And growing up I would spend mysummers in Italy in my nonna's
kitchen tiny village in Tuscany,just watching her cook for me
(02:00):
and my relatives.
So really there's where I fellin love with food, quality
ingredients, just very much abig eater as a kid and she saw
that and basically encouraged meto cook, set up a cooking class
with one of the localrestaurant owners.
This was all when I was aboutlike eight or 10 years old, so
(02:22):
the first thing I learned tomake was handmade pasta.
Absolutely fell in love withthe process.
So while my summers were spentin Italy, I actually grew up in
Florida where my dad, with aChinese background, was the cook
of our family.
So a lot of Asian inspiredmeals, dumplings, fried rice,
also a little more differentdishes like pork, knuckle,
(02:46):
shrimp, toast, stuff like thatthat you typically wouldn't see.
And really there those twoinfluences my nonna and my dad
solidified my passion forcooking slowly dabbled, just
like through food media withYouTube, tv, just all I watched,
absolutely obsessed with it,and just would experiment and
practice in the kitchen.
(03:08):
And then flash forward touniversity.
I come out here to LA going toUSC with studying economics not
really cooking besides in mydorm.
And then all of a sudden, mysenior year, I meet one of my
really good friends.
Together we founded and starteda pop up supper club, which was
absolutely like one of the bestexperiences ever Super fun,
(03:32):
curating weekly menus, cookingfor our friends.
And then from there, covidhappens.
I end up getting a job at ahospital working in the dietary
program, thinking I'm going togo back to school study
dietetics.
And then all of a sudden Idiscovered TikTok and that's
(03:52):
really where my career takes off.
I ended up posting a video ofshrimp toast so something I grew
up eating.
It really resonated with peopleand from there kind of just
went viral and decided to gofull throttle and make that a
career.
Speaker 1 (04:13):
That is such a beautiful journey and I love
just the mesh of both cultures.
You're right, that's literallylike two of the best worlds when
it comes to food so many people, so the passion was there from
the start.
That's literally like two ofthe best worlds when it comes to
food so many people, so thepassion was there from the start
.
So many people like you havethat passion, but they're
(04:35):
actually afraid to start out andto put their loves and the
things that they try out onsocial media.
So you remembered your veryfirst video.
Was there any fear in talkingor showing yourself, or were you
just like I'm going to go forit?
Speaker 2 (04:51):
To be honest, I was definitely a little hesitant.
There is that slight fear,especially when first trying
something out, like how peoplewill react.
What they'll think maybe slightembarrassment almost will react
, what they'll think maybeslight embarrassment almost
Truthfully.
I was living with my roommatewho I founded the supper club
with and I saw that he startedposting TikToks as well cooking.
(05:15):
So he did it prior and he kindof encouraged me so he helped me
kind of like break through thatinitial barrier and once I did
it it was great, like Ibasically like seeing the
feedback.
Even if it didn't perform well,I was just I thoroughly enjoyed
the process of making it.
So it's kind of just steppingout of your comfort zone and
(05:37):
kind of just doing what makesyou happy.
I love sharing recipes and so,yeah, there was definitely an
initial fear but once I did thefirst one it kind of immediately
went away and just startedposting more.
Speaker 1 (05:51):
And so how did you find your niche?
Because you said you startedoff with toast and I've been
down your page.
It is so delicious.
I've seen things from cinnamonrolls to, I know, the ice cream
sandwiches which will be in thebook.
So how exactly did you findyour your niche in regards to
making this book?
Speaker 2 (06:11):
So, as I mentioned, the first one being shrimp toast
, in my book that's a, that's anopen face sandwich and that
recipe is also in the book.
I also talk about kind of howthis all kickstarted and how I
become known as the sandwichking.
But started off with thatshrimp toast recipe and then I
did a few actual like normaldishes.
(06:32):
I think I did like a salmondish, a pasta, and then one day
I was going to film a cioppino,which is like a fish stew,
didn't have any of theingredients.
Truthfully, I was feeling a bitlazy as well.
I was like you know what?
I'm just going to film my lunchand I'm an avid sandwich lover.
It is always my go-to for lunch.
My school, my high school,growing up, would do sandwich of
(06:56):
the day and whatever was on themenu, I don't care, I would
just go for the sandwich everytime.
And so what I planned out forthat day was a chicken, bacon,
avocado sandwich with a Chipotleaioli and some fresh bread also
in the book and that was myfirst video to really blow up
(07:17):
and, I think, accumulate over amillion views.
So once I saw that, I was likewow, like this was cool.
And then so the next day or acouple of days later, when I was
making coming up with anotheridea, I was like you know what?
Let me make another sandwichthat I really like, which is
actually on the cover.
So the the I call it the OGsteak sandwich, cause that was
(07:38):
the one that kind of really wentviral.
I think that was over 10million views.
That's steak, garlic aioli,caramelized onions, gruyere
cheese.
It's one of my all-timefavorites, and so after that I
already started seeing commentsof the sandwich guy.
(08:01):
I was like whoa, I only did twosandwiches, but then I posted a
breakfast bagel after also tonsof views, and then from there I
was like you know what?
This is going to be my breadand butter.
Let's go.
Speaker 1 (08:20):
Tony Robbins has a saying that says repetition
reaps rewards.
So for you to take whatperformed well for you and you
really just turn it into so manydifferent amazing things.
What did the writing processfor Stack because now we're here
, you have a debut book that'scoming out what did that writing
process look like for you?
Speaker 2 (08:40):
The writing process to me was it was definitely very
new and I had no idea whattimelines would look like.
So it was actually a two-yearprocess, which is crazy.
I thought cookbooks it was like, okay, get your cookbook, your
idea, and then within the yearit's out.
So once I was hearing it's atwo-year process, it was like,
(09:02):
oh my God was hearing it's atwo-year process?
It was like, oh my God.
So the process really was, itcame down to pre-planning and
having such a big timelinehonestly was super helpful
because I just broke it down towhere every week I would sit
down and try to just write andflush out three new recipes.
And since I had so much time,that wasn't enough, that wasn't
(09:27):
overbearing.
I was still able to make videosand content, but still focus
and set time aside for the book.
So you just kind of map outcertain due dates and then from
there just get creative.
Speaker 1 (09:43):
Amazing.
And aside from the book, whichseems awesome, what are some
other fun opportunities that youhave enjoyed since your TikTok
fame?
And just sharing your love forsandwiches and food?
Speaker 2 (09:55):
It's been crazy, honestly, some of the stuff that
I've been super fortunate to bea part of I've guest judge on a
Gordon Ramsay show, I'vedirected a commercial, working
with Devin Booker and NaomiOsaka and really just
collaborating with othercreators and meeting these TV
(10:17):
and like celebrity chefs that Igrew up admiring and watching,
and being able to just talk withthem, even cook and collaborate
with some, has just been Ihonestly never could have
imagined.
Speaker 1 (10:29):
That definitely sounds like a blessing in your
opinion.
So what makes since you are theking a good sandwich?
I know you've even made somebreads from scratch and you've
done some awesome things.
What makes a good sandwich?
What sets it off?
Speaker 2 (10:44):
What makes a good sandwich?
I think the key ingredient forme that I really harp on is the
bread.
That is the foundation.
You can have the bestingredients, but if you're left
with just like soggy or juststale old bread, it really will
ruin it all.
So that's the foundation and Ithink that is what separates a
(11:07):
good from a great sandwich.
So I always go to localbakeries.
I'm in LA and there's tonsaround me.
It's funny.
I have like a certain bakeryfor my ciabatta.
I'll go to another one for thesourdough loaf.
I get my baguette at adifferent place.
So once you just find the localspots, that's a great way to
start.
And then, yeah, honestly, whatmakes a great sandwich?
(11:29):
It's really subjective, it'swhatever.
Whatever you're feeling it's.
There's some days where I'lleat a plain like bread and
Nutella.
I'm like that.
That just hit the spot.
There was nothing better thanit.
So I can go as simple as thatto making crazy steak and a
bunch of toppings.
It's really whatever you're inthe mood for.
Speaker 1 (11:49):
And see, that's me.
I know Whole Foods lets youchurn the peanut butter from
scratch, so, like when I havefresh peanut butter and wheat
bread, I'm just in heaven.
But aside from sandwiches andstack, you also have some
amazing desserts, so tell usabout those as well, or one if
you like.
Speaker 2 (12:07):
Yeah, so are you referring to the dessert chapter
in the book or just in general?
Speaker 1 (12:12):
Yeah, in the book I saw you posted it on social.
Speaker 2 (12:16):
So to be honest, I'm not a big sweets guy.
But what's crazy?
One of my favorite chapters inthe book is literally the
dessert chapter because thecreations in there.
I was like, how do I transformlike a non-sweets person, or
even myself, into something thatwould excite me?
And so that's where a lot ofthose recipes stem from.
One of my favorites has to bethe obviously play on the
(12:42):
sandwich theme.
I did an ice cream cookiesandwich where you make the
oatmeal cookies and then you dipthem in warm chocolate and then
it sets and it just one.
It looks so cool but it alsotastes so great and the recipe
itself too makes about 15 icecream sandwiches.
So I have a freezer just fullof them, and whenever I'm
(13:04):
craving something sweet usuallyit's just chocolate I always go
in and grab some, so that onealso the cereal sherbet ice
cream bars.
Those are great too.
Basically you're making likerice crispy shell and then ice
cream in the middle and that'ssuper fun because it's very
customizable.
So I'm just crazy aboutchocolate, so I'll usually
(13:26):
default to Cocoa Puffs.
I know the recipe in the bookdoes Froot Loops because one
visually it's awesome and justso I can't have everything be
chocolate, but those are justfun to make too.
Speaker 1 (13:39):
I saw you sprinkle the salt on the chocolate.
I'm like that's the only.
Speaker 2 (13:43):
That is a pro move.
The salt and in any dessertdessert really, I'm a sucker for
.
Speaker 1 (13:49):
Absolutely, absolutely.
And so, with the book, will youhave a book tour or what are
you doing to celebrate thelaunch?
Speaker 2 (13:56):
Yeah, definitely planning to do a book tour.
Don't have the official datesor anything set, but obviously,
being out in LA, we'll dosomething in LA.
Dates or anything set, butobviously, being out in LA,
we'll do something in LA.
Going out to New York, jersey,milwaukee is scheduled as well.
I've never been there butexcited to check it out and I'm
sure there's a few spots as wellthat I'm missing.
(14:17):
But Florida, where I grew up,go see some friends and family
as well.
Speaker 1 (14:23):
I love that for anyone else who's listening, who
is inspired by you and yourstyle of content and maybe they
want to put themselves out there.
What advice would you have tosomeone to just get started
putting themselves on socialmedia?
Speaker 2 (14:40):
It's pretty cliche because I hear from a lot of
creators, but really it's justgo for it, don't have any fears
or worry about.
Don't worry about failing,essentially, because to me, if
you're having fun in the process, there's no real loss to it.
I love cooking and then whatI've noticed as well with other
(15:01):
people that have found successif they're just doing what they
love and putting that out there,it resonates a lot with the
viewer.
So just go and try it and thenbasically you'll find your own.
It'll shape its own um certainstyle the more you do it.
Speaker 1 (15:18):
Absolutely, and so when we get the book for all
those who want to support youand who are listening?
I know this may be hard, butwhat is the first recipe that
you recommend people try?
Speaker 2 (15:29):
Oh, first recipe Um, honestly, I'd probably say the
one on the cover.
Unless you don't eat red meat,definitely don't do that one,
but it's on the cover for areason.
It's that OG steak sandwich Iwas talking about, with the
skirt steak, the garlic aioli.
Really the only cookinginvolved.
(15:50):
It's caramelizing onions andthen cooking steak and there's
basically technique guidesthroughout the book as to like
how to properly cook steak, howto caramelize the onions, but
really there's recipes for all,whether you're vegetarian, just
to have a big sweet tooth coldcut section.
So different levels.
(16:10):
Personally I love them all, butif I had to pick one to start,
probably the one on the cover.
Speaker 1 (16:17):
But if I had to pick one to start, probably the one
on the cover Awesome, and I lovea book that always breaks
things down by the techniques,because it's like you're
learning not just the recipe butalso the proper form, so that's
always really good.
Owen, thank you so much forjoining us today.
We will have all of yourcontact information in the show
notes, as well as how everyonecan get their hands on your new
(16:39):
book stacked.
But before we let you go, we'regoing to play a quick game of a
lightning round.
Are you ready?
Speaker 2 (16:46):
Let's do it.
Speaker 1 (16:47):
Let's do it.
Oh, and what is your favoritecolor?
Speaker 2 (16:49):
Favorite color green.
Speaker 1 (16:52):
Oh, I think that's a first green.
Oh yeah, what is the kitchenutensil you cannot live without?
Speaker 2 (17:00):
My commercial grade meat slicer.
Speaker 1 (17:03):
Makes sense.
That makes sense.
Who is your celebrity crush?
Speaker 2 (17:08):
Dua Lipa.
Speaker 1 (17:10):
Okay, awesome.
And what is one dessert thatyou cannot live without?
Speaker 2 (17:15):
Tiramisu Absolutely, I get on the menu.
I'm getting it every time.
Speaker 1 (17:21):
Absolutely.
And then the last one we willskip, which is what is one book
you would recommend, because wewould recommend for all of our
listeners to go and get yourbook stacked.
So, from the bottom of my heart, oh and thank you so much for
joining us today on the podcast.
It was such a pleasure to hearyour journey and continued
blessings and success with allthe things you make Thank you so
(17:42):
much, really appreciate it.
Absolutely.
I want to thank Owen again fortaking his time to swing by the
Bacon for Business podcast andto really just share his journey
with us.
You know he has now over 4million followers on TikTok and
just tons all over on his otherplatforms.
(18:03):
But a couple of lessons that Ireceived from Owen that I think
will be extremely applicable ifyou go check out his profile as
well is just it really all boilsdown to his content.
He stated it earlier.
One of the first things, butjust finding what really hit
with him, which helped him tozone down on his niche, and I
(18:26):
think that is so helpful for alot of people, because a lot of
times we find something thathits, then we get shiny object
syndrome, we veer off the path,we look at other things in
business and so sometimes, likethe old saying goes, if it ain't
broke, don't fix it, and so hejust really created this niche
in this lane with sandwiches andhe stays in it.
(18:47):
Sometimes he'll make his breadfrom scratch, other times he'll
go to the store, other times hemight switch it up and make a
dessert to go with the sandwich,but he really does stay on
brand for the most part.
That's the first thing.
The second thing is when youpay attention to his content it
really becomes recognizable.
Because when you look at all ofhis thumbnails, they all have
that same look like the samewooden chopping board, the same
(19:09):
just thumbnail.
You know there is a consistencyabout his brand that is really
amazing and really beautiful andit's really reflected very
nicely in his content.
And so that in itself level ofnot just consistency as showing
up in business but a consistencyin the visuals that you put out
with your branding, is such anamazing lesson in itself.
(19:31):
And then, lastly, when you payattention to his content, it is
extremely engaging.
Three ways that he reallyinfuses that engagement.
Number one is with movement.
Number two is with ASMR youknow he's always doing the
sounds, all the things.
And then number three is reallyjust the pacing of the videos
and so meaning how quick theframes change before going to
(19:54):
something else.
But not just the frames, alsothe angles.
It feels like he brings theviewer into the kitchen and so
all of those things arewonderful takeaways If you pay
attention to his content thatyou can really look and use.
But overall his story in general, hearing him share it today is
so amazing because it reallydoes allow us to see behind the
(20:18):
scenes of how he's grown duringhis career, from where he
started to now putting out hisbook, and so I hope you really
enjoyed getting to know Owen alittle bit more.
His book, stacked, is now out.
Be sure to check it out.
Thanks so much for listening tothe Baking for Business podcast
(20:38):
.
Another big, huge thanks toOwen.
I really appreciate him takinghis time to swing by.
I hope you guys enjoyed hearinghis story and enjoy these
lessons that you can apply toyour business.
Take care and bye for now.
Hey, sweet friends, my name is Chef Seanburg.
I started my baking businesswith a bottle of DeSorono and
one Bundt cake pan.
Fast forward to today, fromnews to magazines, speaking on
national stages and more.
I can truly say that baking haschanged my life.
So now, as a bakery businesscoach, I get to help others have
the same success.
I've helped hundreds of mystudents across the world in my
(00:24):
global membership program createsix-figure businesses, mainly
from home.
The Baking for Business podcastis an extension of that, from
actionable tips to valuabletools and resources that can
impact you as a business owner.
I truly believe y'all.
We would never have been givena gift if we couldn't profit and
prosper from it.
So come on, darling.
What are you waiting for?
(00:45):
Hey, what's going on, you guys,and welcome back to the Baking
for Business podcast.
Today we have an amazingcreator in the house.
I'm pretty sure so many of youguys are familiar with, owen.
With over 7 million fansworldwide, owen is renowned as
(01:06):
the king of sandwiches and hehas a new cookbook which is
coming out, called Stack, andhere today to talk all about the
new release how you can findmore information about it is
Owen himself.
Hey, owen, and welcome to thepodcast.
Speaker 2 (01:20):
Hi, thank you so much for having me.
Speaker 1 (01:22):
Absolutely.
Thanks so much for being here.
So, for those who are just newto you, will you briefly go
ahead and share with us how didyou start this journey?
Because you have an amazingbackground and an approach to
how you do your recipes.
So how did you kick off yourculinary journey?
Speaker 2 (01:39):
So I would say my culinary journey really started
just from an early age.
I was born in Italy, halfItalian, half Chinese, so right
off the bat got two of the bestcuisines, in my opinion, in my
background.
And growing up I would spend mysummers in Italy in my nonna's
kitchen tiny village in Tuscany,just watching her cook for me
(02:00):
and my relatives.
So really there's where I fellin love with food, quality
ingredients, just very much abig eater as a kid and she saw
that and basically encouraged meto cook, set up a cooking class
with one of the localrestaurant owners.
This was all when I was aboutlike eight or 10 years old, so
(02:22):
the first thing I learned tomake was handmade pasta.
Absolutely fell in love withthe process.
So while my summers were spentin Italy, I actually grew up in
Florida where my dad, with aChinese background, was the cook
of our family.
So a lot of Asian inspiredmeals, dumplings, fried rice,
also a little more differentdishes like pork, knuckle,
(02:46):
shrimp, toast, stuff like thatthat you typically wouldn't see.
And really there those twoinfluences my nonna and my dad
solidified my passion forcooking slowly dabbled, just
like through food media withYouTube, tv, just all I watched,
absolutely obsessed with it,and just would experiment and
practice in the kitchen.
(03:08):
And then flash forward touniversity.
I come out here to LA going toUSC with studying economics not
really cooking besides in mydorm.
And then all of a sudden, mysenior year, I meet one of my
really good friends.
Together we founded and starteda pop up supper club, which was
absolutely like one of the bestexperiences ever Super fun,
(03:32):
curating weekly menus, cookingfor our friends.
And then from there, covidhappens.
I end up getting a job at ahospital working in the dietary
program, thinking I'm going togo back to school study
dietetics.
And then all of a sudden Idiscovered TikTok and that's
(03:52):
really where my career takes off.
I ended up posting a video ofshrimp toast so something I grew
up eating.
It really resonated with peopleand from there kind of just
went viral and decided to gofull throttle and make that a
career.
Speaker 1 (04:13):
That is such a beautiful journey and I love
just the mesh of both cultures.
You're right, that's literallylike two of the best worlds when
it comes to food so many people, so the passion was there from
the start.
That's literally like two ofthe best worlds when it comes to
food so many people, so thepassion was there from the start
.
So many people like you havethat passion, but they're
(04:35):
actually afraid to start out andto put their loves and the
things that they try out onsocial media.
So you remembered your veryfirst video.
Was there any fear in talkingor showing yourself, or were you
just like I'm going to go forit?
Speaker 2 (04:51):
To be honest, I was definitely a little hesitant.
There is that slight fear,especially when first trying
something out, like how peoplewill react.
What they'll think maybe slightembarrassment almost will react
, what they'll think maybeslight embarrassment almost
Truthfully.
I was living with my roommatewho I founded the supper club
with and I saw that he startedposting TikToks as well cooking.
(05:15):
So he did it prior and he kindof encouraged me so he helped me
kind of like break through thatinitial barrier and once I did
it it was great, like Ibasically like seeing the
feedback.
Even if it didn't perform well,I was just I thoroughly enjoyed
the process of making it.
So it's kind of just steppingout of your comfort zone and
(05:37):
kind of just doing what makesyou happy.
I love sharing recipes and so,yeah, there was definitely an
initial fear but once I did thefirst one it kind of immediately
went away and just startedposting more.
Speaker 1 (05:51):
And so how did you find your niche?
Because you said you startedoff with toast and I've been
down your page.
It is so delicious.
I've seen things from cinnamonrolls to, I know, the ice cream
sandwiches which will be in thebook.
So how exactly did you findyour your niche in regards to
making this book?
Speaker 2 (06:11):
So, as I mentioned, the first one being shrimp toast
, in my book that's a, that's anopen face sandwich and that
recipe is also in the book.
I also talk about kind of howthis all kickstarted and how I
become known as the sandwichking.
But started off with thatshrimp toast recipe and then I
did a few actual like normaldishes.
(06:32):
I think I did like a salmondish, a pasta, and then one day
I was going to film a cioppino,which is like a fish stew,
didn't have any of theingredients.
Truthfully, I was feeling a bitlazy as well.
I was like you know what?
I'm just going to film my lunchand I'm an avid sandwich lover.
It is always my go-to for lunch.
My school, my high school,growing up, would do sandwich of
(06:56):
the day and whatever was on themenu, I don't care, I would
just go for the sandwich everytime.
And so what I planned out forthat day was a chicken, bacon,
avocado sandwich with a Chipotleaioli and some fresh bread also
in the book and that was myfirst video to really blow up
(07:17):
and, I think, accumulate over amillion views.
So once I saw that, I was likewow, like this was cool.
And then so the next day or acouple of days later, when I was
making coming up with anotheridea, I was like you know what?
Let me make another sandwichthat I really like, which is
actually on the cover.
So the the I call it the OGsteak sandwich, cause that was
(07:38):
the one that kind of really wentviral.
I think that was over 10million views.
That's steak, garlic aioli,caramelized onions, gruyere
cheese.
It's one of my all-timefavorites, and so after that I
already started seeing commentsof the sandwich guy.
(08:01):
I was like whoa, I only did twosandwiches, but then I posted a
breakfast bagel after also tonsof views, and then from there I
was like you know what?
This is going to be my breadand butter.
Let's go.
Speaker 1 (08:20):
Tony Robbins has a saying that says repetition
reaps rewards.
So for you to take whatperformed well for you and you
really just turn it into so manydifferent amazing things.
What did the writing processfor Stack because now we're here
, you have a debut book that'scoming out what did that writing
process look like for you?
Speaker 2 (08:40):
The writing process to me was it was definitely very
new and I had no idea whattimelines would look like.
So it was actually a two-yearprocess, which is crazy.
I thought cookbooks it was like, okay, get your cookbook, your
idea, and then within the yearit's out.
So once I was hearing it's atwo-year process, it was like,
(09:02):
oh my God was hearing it's atwo-year process?
It was like, oh my God.
So the process really was, itcame down to pre-planning and
having such a big timelinehonestly was super helpful
because I just broke it down towhere every week I would sit
down and try to just write andflush out three new recipes.
And since I had so much time,that wasn't enough, that wasn't
(09:27):
overbearing.
I was still able to make videosand content, but still focus
and set time aside for the book.
So you just kind of map outcertain due dates and then from
there just get creative.
Speaker 1 (09:43):
Amazing.
And aside from the book, whichseems awesome, what are some
other fun opportunities that youhave enjoyed since your TikTok
fame?
And just sharing your love forsandwiches and food?
Speaker 2 (09:55):
It's been crazy, honestly, some of the stuff that
I've been super fortunate to bea part of I've guest judge on a
Gordon Ramsay show, I'vedirected a commercial, working
with Devin Booker and NaomiOsaka and really just
collaborating with othercreators and meeting these TV
(10:17):
and like celebrity chefs that Igrew up admiring and watching,
and being able to just talk withthem, even cook and collaborate
with some, has just been Ihonestly never could have
imagined.
Speaker 1 (10:29):
That definitely sounds like a blessing in your
opinion.
So what makes since you are theking a good sandwich?
I know you've even made somebreads from scratch and you've
done some awesome things.
What makes a good sandwich?
What sets it off?
Speaker 2 (10:44):
What makes a good sandwich?
I think the key ingredient forme that I really harp on is the
bread.
That is the foundation.
You can have the bestingredients, but if you're left
with just like soggy or juststale old bread, it really will
ruin it all.
So that's the foundation and Ithink that is what separates a
(11:07):
good from a great sandwich.
So I always go to localbakeries.
I'm in LA and there's tonsaround me.
It's funny.
I have like a certain bakeryfor my ciabatta.
I'll go to another one for thesourdough loaf.
I get my baguette at adifferent place.
So once you just find the localspots, that's a great way to
start.
And then, yeah, honestly, whatmakes a great sandwich?
(11:29):
It's really subjective, it'swhatever.
Whatever you're feeling it's.
There's some days where I'lleat a plain like bread and
Nutella.
I'm like that.
That just hit the spot.
There was nothing better thanit.
So I can go as simple as thatto making crazy steak and a
bunch of toppings.
It's really whatever you're inthe mood for.
Speaker 1 (11:49):
And see, that's me.
I know Whole Foods lets youchurn the peanut butter from
scratch, so, like when I havefresh peanut butter and wheat
bread, I'm just in heaven.
But aside from sandwiches andstack, you also have some
amazing desserts, so tell usabout those as well, or one if
you like.
Speaker 2 (12:07):
Yeah, so are you referring to the dessert chapter
in the book or just in general?
Speaker 1 (12:12):
Yeah, in the book I saw you posted it on social.
Speaker 2 (12:16):
So to be honest, I'm not a big sweets guy.
But what's crazy?
One of my favorite chapters inthe book is literally the
dessert chapter because thecreations in there.
I was like, how do I transformlike a non-sweets person, or
even myself, into something thatwould excite me?
And so that's where a lot ofthose recipes stem from.
One of my favorites has to bethe obviously play on the
(12:42):
sandwich theme.
I did an ice cream cookiesandwich where you make the
oatmeal cookies and then you dipthem in warm chocolate and then
it sets and it just one.
It looks so cool but it alsotastes so great and the recipe
itself too makes about 15 icecream sandwiches.
So I have a freezer just fullof them, and whenever I'm
(13:04):
craving something sweet usuallyit's just chocolate I always go
in and grab some, so that onealso the cereal sherbet ice
cream bars.
Those are great too.
Basically you're making likerice crispy shell and then ice
cream in the middle and that'ssuper fun because it's very
customizable.
So I'm just crazy aboutchocolate, so I'll usually
(13:26):
default to Cocoa Puffs.
I know the recipe in the bookdoes Froot Loops because one
visually it's awesome and justso I can't have everything be
chocolate, but those are justfun to make too.
Speaker 1 (13:39):
I saw you sprinkle the salt on the chocolate.
I'm like that's the only.
Speaker 2 (13:43):
That is a pro move.
The salt and in any dessertdessert really, I'm a sucker for
.
Speaker 1 (13:49):
Absolutely, absolutely.
And so, with the book, will youhave a book tour or what are
you doing to celebrate thelaunch?
Speaker 2 (13:56):
Yeah, definitely planning to do a book tour.
Don't have the official datesor anything set, but obviously,
being out in LA, we'll dosomething in LA.
Dates or anything set, butobviously, being out in LA,
we'll do something in LA.
Going out to New York, jersey,milwaukee is scheduled as well.
I've never been there butexcited to check it out and I'm
sure there's a few spots as wellthat I'm missing.
(14:17):
But Florida, where I grew up,go see some friends and family
as well.
Speaker 1 (14:23):
I love that for anyone else who's listening, who
is inspired by you and yourstyle of content and maybe they
want to put themselves out there.
What advice would you have tosomeone to just get started
putting themselves on socialmedia?
Speaker 2 (14:40):
It's pretty cliche because I hear from a lot of
creators, but really it's justgo for it, don't have any fears
or worry about.
Don't worry about failing,essentially, because to me, if
you're having fun in the process, there's no real loss to it.
I love cooking and then whatI've noticed as well with other
(15:01):
people that have found successif they're just doing what they
love and putting that out there,it resonates a lot with the
viewer.
So just go and try it and thenbasically you'll find your own.
It'll shape its own um certainstyle the more you do it.
Speaker 1 (15:18):
Absolutely, and so when we get the book for all
those who want to support youand who are listening?
I know this may be hard, butwhat is the first recipe that
you recommend people try?
Speaker 2 (15:29):
Oh, first recipe Um, honestly, I'd probably say the
one on the cover.
Unless you don't eat red meat,definitely don't do that one,
but it's on the cover for areason.
It's that OG steak sandwich Iwas talking about, with the
skirt steak, the garlic aioli.
Really the only cookinginvolved.
(15:50):
It's caramelizing onions andthen cooking steak and there's
basically technique guidesthroughout the book as to like
how to properly cook steak, howto caramelize the onions, but
really there's recipes for all,whether you're vegetarian, just
to have a big sweet tooth coldcut section.
So different levels.
(16:10):
Personally I love them all, butif I had to pick one to start,
probably the one on the cover.
Speaker 1 (16:17):
But if I had to pick one to start, probably the one
on the cover Awesome, and I lovea book that always breaks
things down by the techniques,because it's like you're
learning not just the recipe butalso the proper form, so that's
always really good.
Owen, thank you so much forjoining us today.
We will have all of yourcontact information in the show
notes, as well as how everyonecan get their hands on your new
(16:39):
book stacked.
But before we let you go, we'regoing to play a quick game of a
lightning round.
Are you ready?
Speaker 2 (16:46):
Let's do it.
Speaker 1 (16:47):
Let's do it.
Oh, and what is your favoritecolor?
Speaker 2 (16:49):
Favorite color green.
Speaker 1 (16:52):
Oh, I think that's a first green.
Oh yeah, what is the kitchenutensil you cannot live without?
Speaker 2 (17:00):
My commercial grade meat slicer.
Speaker 1 (17:03):
Makes sense.
That makes sense.
Who is your celebrity crush?
Speaker 2 (17:08):
Dua Lipa.
Speaker 1 (17:10):
Okay, awesome.
And what is one dessert thatyou cannot live without?
Speaker 2 (17:15):
Tiramisu Absolutely, I get on the menu.
I'm getting it every time.
Speaker 1 (17:21):
Absolutely.
And then the last one we willskip, which is what is one book
you would recommend, because wewould recommend for all of our
listeners to go and get yourbook stacked.
So, from the bottom of my heart, oh and thank you so much for
joining us today on the podcast.
It was such a pleasure to hearyour journey and continued
blessings and success with allthe things you make Thank you so
(17:42):
much, really appreciate it.
Absolutely.
I want to thank Owen again fortaking his time to swing by the
Bacon for Business podcast andto really just share his journey
with us.
You know he has now over 4million followers on TikTok and
just tons all over on his otherplatforms.
(18:03):
But a couple of lessons that Ireceived from Owen that I think
will be extremely applicable ifyou go check out his profile as
well is just it really all boilsdown to his content.
He stated it earlier.
One of the first things, butjust finding what really hit
with him, which helped him tozone down on his niche, and I
(18:26):
think that is so helpful for alot of people, because a lot of
times we find something thathits, then we get shiny object
syndrome, we veer off the path,we look at other things in
business and so sometimes, likethe old saying goes, if it ain't
broke, don't fix it, and so hejust really created this niche
in this lane with sandwiches andhe stays in it.
(18:47):
Sometimes he'll make his breadfrom scratch, other times he'll
go to the store, other times hemight switch it up and make a
dessert to go with the sandwich,but he really does stay on
brand for the most part.
That's the first thing.
The second thing is when youpay attention to his content it
really becomes recognizable.
Because when you look at all ofhis thumbnails, they all have
that same look like the samewooden chopping board, the same
(19:09):
just thumbnail.
You know there is a consistencyabout his brand that is really
amazing and really beautiful andit's really reflected very
nicely in his content.
And so that in itself level ofnot just consistency as showing
up in business but a consistencyin the visuals that you put out
with your branding, is such anamazing lesson in itself.
(19:31):
And then, lastly, when you payattention to his content, it is
extremely engaging.
Three ways that he reallyinfuses that engagement.
Number one is with movement.
Number two is with ASMR youknow he's always doing the
sounds, all the things.
And then number three is reallyjust the pacing of the videos
and so meaning how quick theframes change before going to
(19:54):
something else.
But not just the frames, alsothe angles.
It feels like he brings theviewer into the kitchen and so
all of those things arewonderful takeaways If you pay
attention to his content thatyou can really look and use.
But overall his story in general, hearing him share it today is
so amazing because it reallydoes allow us to see behind the
(20:18):
scenes of how he's grown duringhis career, from where he
started to now putting out hisbook, and so I hope you really
enjoyed getting to know Owen alittle bit more.
His book, stacked, is now out.
Be sure to check it out.
Thanks so much for listening tothe Baking for Business podcast
(20:38):
.
Another big, huge thanks toOwen.
I really appreciate him takinghis time to swing by.
I hope you guys enjoyed hearinghis story and enjoy these
lessons that you can apply toyour business.
Take care and bye for now.
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