March 27, 2024 • 42 mins
When resilience meets the culinary arts, magic happens in the kitchen and beyond. That's exactly the case with our incredible guest Olivia Wade, whose story of triumph is as rich and complex as her flavors. Together, we reminisce about the zest and harmony that comes from a synergistic kitchen team, reflecting on the unforgettable experiences we've crafted for diners. Olivia opens up about her early leadership roles and the grueling health battles that came her way. With a spirit that refuses to be dampened, she shares how she fought through intense treatments and alternative therapies, turning her trials into a testament of unyielding strength.
Shifting gears to my own journey, I've discovered that sometimes the path to healing others starts with healing oneself. The transition from a café manager to a Reiki practitioner from the comfort of my living room during the pandemic was unexpected, but it became a beacon of hope for many. My evolution didn't stop there; I stepped into the realm of clinical sexology and somatic work, embracing the profound impact of body awareness in healing. The stories I've collected are a mosaic of personal growth and the restorative power of creating safe spaces for the deepest parts of ourselves.
As we wrap up the conversation, we explore how self-care isn't just a buzzword—it's a cornerstone for those in leadership and hospitality. Sharing insights into the life-altering impact of Reiki and energy work, we discuss finding balance and the attraction of a positive mindset. The serendipitous partnership with my mother, which blossomed into a thriving business, serves as a beacon of hope and possibility during the most uncertain times. We cap off the episode by contemplating the flow state that comes with being fully present, whether in the rush of a busy kitchen or the quiet moments of life. Join us for a heartwarming episode that's equal parts inspiration and practical wisdom, served with a side of genuine soul.
Thank you Olivia!!
https://www.olivia-wade.com/
Thank you to our listeners!!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Chef James (00:14):
Hey everyone, welcome to Chef Sense.
I'm your host, chef Massey.
Welcome to the podcast, oliviaWade, it's so good to see you.
Olivia (00:21):
It's so good to see you too.
I'm so happy to be here this isgreat For you guys.
Chef James (00:26):
Just so you get kind of a backstory on this.
We've known of each other for afew years now but definitely
had the opportunity to getjamming in a kitchen not long
ago, so it was so much fun.
You know we're both energypeople and you know we vibe
together.
You know let's just jam.
Olivia (00:44):
And it was.
Chef James (00:45):
It was kind of fun.
Olivia (00:53):
And yeah, we had a blast.
I mean I, I absolutely loveworking with you.
It's it's really rare to findother chefs other cooks who you
really feel like.
This is a collaboration.
Chef James (01:01):
Oh yeah, sure.
Olivia (01:02):
This is an energetic collaboration.
We're floating across thekitchen, we're like, we're
communicating in this effortlessand easy way and we're having
fun.
Chef James (01:10):
Yeah, yeah right, it's not, there's no animosity.
Olivia (01:12):
We're not like stepping on each other's toes.
No, no, supporting each otherand that's such a rare dynamic
to find in a kitchen, and, and Ijust you know, that's what I
live for.
You know when I'm back inkitchens and when I do my little
, like I show up and kind ofsomebody's called out and here I
am.
Chef James (01:30):
And I'm in the menu.
Olivia (01:32):
you know 10 minutes before service and that's like
my specialty, but it can beawkward.
You know I can come in andsomeone can be like really Like.
You know, like I got a lot ofof ego and there's a lot of ego
in kitchens.
Oh, there are I mean, yeah,it's unbelievable, yeah.
Chef James (01:48):
But I think it's a special thing where, you know, I
don't know, I think you overtime you become seasoned.
You know, I was raised by theindustry, so were you.
And I think that you know, alsoin leadership, it is that
indigenous side to me that don'ttake my kindness for a weakness
and I can be direct andassertive, but I don't find that
I do it when I need to do it,because the team can breathe, we
(02:13):
can function, I can get theirclarity too, because I'm not
perfect and you move throughthings so much smoother that
synergy occurs.
And it's not this, like you know, again you're jamming over
there and I may see somethingand I know if I can help you
finish, or you help me finish,or or we're doing whatever, you
know that's, it's thiscoexistence sort of style that I
(02:34):
believe in, that it doesn'treally we're in for the guest,
you know, and we're in forsomeone that comes in.
They could have the worst dayof their life or just a rough
day at work, and we have thatopportunity to kind of nourish
them, change that mindset,because maybe they've had
something that we've replicated,that they got from their
grandmother, from whatever rightor a family thing, and that's
(02:57):
the beauty of food is you cantake people on a journey, yeah,
and you're going along with ittoo, and so working with you in,
there we were you know a fewthings that I'm always
appreciative of you and yourtalents.
You know.
I think there's so many thingsthat are important to me about
you in sharing on the podcast.
(03:17):
You're one of ours that arewell.
First of all, you're talented,no matter what you do, that's a,
that's a huge gift.
You know people.
You'll have a whole lifetime totry to captivate that kind of
energy.
But when you're looking attransitioning, you know you were
raised in the kitchen and youtransitioned into something else
very special.
So if you could kind of talkabout that and enlighten our
(03:39):
listeners, that'd be amazing.
Olivia (03:41):
Absolutely.
So.
I cut my teeth in the foodservice industry starting at the
age of 17.
I was managing my firstbusiness by 18 years old and I
worked in the food serviceindustry until I was 25, 26.
And I got really, really sickand I was at the time managing a
(04:04):
kitchen.
I really fell apart.
I mean it was I was doing ahundred covers almost every
night, like 80 to a hundredcovers, with two people in the
kitchen and I think our menu hadlike 30 things on it.
I mean it was really it wasunusual.
It was an unusual even for thefood service industry it was an
unusual situation and I'd burntout before but I'd managed to
(04:28):
kind of bring myself back fromthat, but this was like pure and
total burnout.
I had a mold bloom in my house.
I found out I had Lyme'sdisease and then I found out I
had the worst case of leadpoisoning that any doctor in
this area had ever seen.
Wow, like ever I had.
You're supposed to have no morethan 0.03 parts per million of
(04:49):
lead in your blood.
I had 110.
Holy cow.
And so you know I began thisreally insane process.
I lost about half of mypossessions to mold.
I moved out of my house.
I spent years of my life doingIV antibiotics, ozone therapy,
(05:12):
all of the supplements you'veever heard of, really wild
alternative treatments, diets,exercise I mean just anything.
We did what my doctor calledthrowing the kitchen sink at it.
Wow, and I did that for many,many years.
Chef James (05:29):
Okay.
Olivia (05:31):
And kind of the culmination of that experience
was my first metaport that I hadin my right arm was inserted,
and that was fine.
And then a couple of yearslater they inserted a second
metaport in my left arm and itclipped a branch of my vagus
nerve oh so what a metaport is aperipherally inserted catheter,
(05:54):
basically, that they insertinto, like lyme patients for iv
antibiotics, cancer patients forum chemotherapy and you know
various other.
But what it does is it preventsyou from having to have needles
stuck in you all the time.
Chef James (06:08):
Oh, okay, like a port.
Olivia (06:10):
Right, it's like a port , it's just an it's an, it's a
like a peripherally insertedport instead of a centrally
inserted port.
Yeah, so they run it with anEKG up your one of your large
veins through to the like.
Basically it dumps out over thetop of one of the vena cavas of
your heart.
So you're literally sending theantibiotics straight into your
(06:30):
heart, which then pushes themthrough the rest of the body.
And I may be, you know, alittle like lax on the exact
details of that.
Chef James (06:37):
I don't know, it sounds pretty good to me.
I mean, it's a challenginghorrific journey, but you
obviously gained your knowledge.
Anybody that goes throughsomething so tragic like that
I'm sure you gain.
I mean you want to know, likewhat are we doing?
Olivia (06:58):
Where are we going?
Because I was doing so muchresearch and I was working with
so many different practitioners.
But the part of the catheterthat was inserted up my vein it
hit a branch of my vagus nervenear my collarbone.
Okay, wow, and the vagus nervecontrols a wide amount of
(07:22):
functions in the body, so ithelps regulate your heart rate,
your digestion, your balance.
Like you're it's, it's, it'sbasically all of your essential
functioning in your body, um,and this is how, how we see, um,
why the nervous system is soimportant, right?
So in my work now, I do a lotof work with the nervous system.
Chef James (07:45):
Okay.
Olivia (07:46):
And you don't really.
You don't really know howimportant your nervous system is
, until it's messed up.
Chef James (07:53):
Yeah, yeah, yeah, my heart rate is my resting heart
rate was 175.
Olivia (08:01):
Um, extreme waves of nausea, dizziness, vertigo.
I mean it was like just ananxiety, like I was living
inside of the worst panic attack.
I've ever had Right, so it wasjust like pure panic, my whole
body and um and so obviously atthis point I'm not working at
(08:22):
all.
Yeah, and so in the process ofgoing on this journey to kind of
try to figure out how to healmy nervous system right, there
was a period of time where anylike any good sensation, like
someone, like holding you orlike, just like running their
hand over your arm Like that forme was just pure pain, wow.
Chef James (08:47):
Like, like searing pain.
Olivia (08:49):
It was like it would send like a wave of searing pain
up my whole, my whole arm, andand so, essentially, pleasure
equaled pain in my body and Iwas like well, I can't live like
this.
This isn't like a this isn't asustainable thing.
Chef James (09:04):
Sure so.
Olivia (09:05):
I have to figure out how to fix this, I have to
figure out how to heal this, andso I started, um, I started
doing heart math, and heart math, um, if you don't know, is
basically a series of uh,breathing exercises that are
centered on utilizing the heart,which is like, if you think of
(09:28):
the heart as the control center,yep, for emotions, for your
nervous system, the heart islike your command control.
Chef James (09:35):
Okay.
Olivia (09:36):
And so what you do is you work with the heart, you
regulate the heart, you bringthe heart into a state of
coherence, which is optimalfunction, which then essentially
helps the rest of the body gointo a state of rest and restore
go into a state of resilience.
So we increase the body'sresilience, we increase our
(09:56):
capacity to handle and adapt tostress, and so I started working
with heart math for myself.
And you know I was still dying,I was still really at the edge
of existence at this point andmy mother had decided that she
(10:18):
wanted to do her Reiki trainingand she had been doing Reiki
with a practitioner for a longtime and she was like I'm going
to do my Reiki training.
I think you know you've triedeverything.
Why not?
Why not get Reiki so that youcan do Reiki on yourself?
Chef James (10:35):
Right.
Olivia (10:36):
And I was like, well, you know, I've you know, it was
like a last ditch effort.
Chef James (10:40):
Yeah, that's it All right.
Olivia (10:42):
Fine, sure, whatever I mean anything, I was reaching at
straws.
At that point I was like, okay,um, and so I got my, I got my
Reiki level one and I did Reikion myself for a year, and in
that year I I'm I'm not kiddingEverything that was not serving
me had to go, and it wasimmediate, it was brutal.
(11:05):
My entire life that I had builtup to that point completely
fell apart.
Every relationship, everythingthat wasn't working for me just
disappeared.
Absolute rock bottom, thedeepest depths of human
suffering, and everything wasstripped away from me to the
(11:26):
point at which the only thing atthe center was me.
Chef James (11:30):
Okay, right, yeah, yeah, yeah.
That's what rock bottom is.
Yeah, yeah, right, right.
Olivia (11:34):
It's like everything gets stripped away and there's
just you and your essential selfand you're like okay, you know
and I always tell people who aregoing through really difficult
times that rock bottom is anextremely powerful place,
because in rock bottom the egogets destroyed and we are
(11:56):
desperate.
Chef James (11:56):
I'll do anything right, I'll change.
Olivia (11:59):
And so I came up from that.
I ended up in the hospital fora little while in the cardiac
unit of Bay State, and I endedup in the hospital for a little
while, um, in the cardiac unitof Bay state, and I got out of
the hospital and I was like,okay, none of this is working.
Nothing nothing is working Noneof the diets, none of the things
, none of the way that I've beentreating myself, the toxic,
horrible relationship that I'min, like the person that I'm
(12:21):
living with, like it's all notworking.
And I was supposed to go do myReiki practitioner training.
Like four days after I got outof the hospital, wow, and so
shaking and a complete and anutter wreck, I show up for my
Reiki practitioner training.
(12:41):
Oh, my gosh and I was like thelast thing I thought in the
world was that I was going tobecome a Reiki practitioner.
Right, I was just like I'mgoing to get all this Reiki
knowledge and somehow maybeit'll help me and um, and I
don't know what to say.
I mean, the sword chooses yousometimes.
Chef James (12:57):
Absolutely Yep.
Olivia (12:58):
And and so I.
I get there, I get through thetraining and I'm barely holding
it together.
I'm drinking 17 cups of tea andI'm shaking and I'm a mess and
one of the requirements forcompleting my Reiki practitioner
training, which was going totake a year.
Most of the time you go for aweekend and that's the thing
(13:20):
that you do, and you get it andthen you start practicing.
But this was a much moreintense, intensive experience
and I had to take 25 practiceclients.
Chef James (13:30):
Oh, wow.
Olivia (13:31):
So suddenly I was like getting better, I was sober, I
was living with my mother, I waslike at my rock bottom.
Chef James (13:45):
Yeah.
Olivia (13:47):
And I had a bunch of clients.
Chef James (13:49):
Wow man, no pressure .
Olivia (13:52):
No pressure.
Chef James (13:52):
Oh, my gosh Okay.
Olivia (13:55):
And I was meditating, I was meditating for two to three
hours a day.
Chef James (13:58):
Oh, wow.
Olivia (13:59):
And we're still in like pandemic times, right.
Okay, this is like three and ahalf years ago, yep, and we're
still in pandemic time.
So I have like people likecoming over to my living room to
like be on the table in myliving room.
And I suddenly realized thatall these people were getting
(14:21):
better.
Chef James (14:22):
Wow, that's amazing.
Olivia (14:24):
Like I was doing Reiki on all these people and things
were changing for them.
Their lives were changing.
Huge big things in their liveswere changing their outlook and
their jobs and everything wasaligning for them and they
started wanting to come back tosee me and I was like, okay, I
guess I'm doing this.
(14:45):
And and it took me about sixmonths to realize that not only
were they getting better, but Iwas getting better- Okay.
Right Like I'd my.
My whole nervous system hadstopped vibrating so hard.
I had to sleep in a swinginstead of in a bed, you know
like.
I, I could, I could sleep in abed again without my whole body
(15:07):
vibrating so hard.
I couldn't sleep.
And you know, all these thingsjust started to get easier.
Better, you know, like I, I, mymy mind cleared, I had more
energy, um, and and so I'vealways been in a service
profession.
Yeah Right, I've been in theservice industry since I was 17.
(15:30):
And suddenly I found myself inservice.
Chef James (15:35):
Yeah Right, exactly, it's not like it was any
different.
Olivia (15:37):
Really, I'm in service.
I managed a cafe for a longtime.
I sat and I listened to peopletalk about their you know I
watched their children grow up I, you know I listened.
You know I watched theirchildren grow up I, you know I I
listened.
You know I.
People came in crying and Ihanded them coffee and a and a
(15:58):
cookie and you know, it wasn'treally any different in a lot of
ways, um, but I was different.
Yeah Right, like I.
I found inside of myself whatit truly meant to be of service.
Chef James (16:06):
That's amazing.
Olivia (16:07):
And and my experiences, all of the things that I went
through, the the depths of thesuffering that I went through,
and all and all of those things.
They became useful in thatcontext.
Chef James (16:18):
Okay, yeah, right.
Olivia (16:19):
Because someone could come to me and be like my life
is falling apart.
I'm at I'm at the very end ofmy rope is falling apart.
I'm at the very end of my rope.
I'm under so much stress.
This is happening.
This is happening, and I couldhonestly tell them the things
were going to get better.
Yeah, wow, because I could holdhope for them when they
couldn't have it.
Chef James (16:37):
That's really that's amazing.
Olivia (16:39):
I mean that because if I could get a phrase.
Okay, If I could get better.
Chef James (16:43):
Yeah, anyone could Sure Wow, that is powerful.
Olivia (16:46):
If I could spend the beginning half of my life
destroying myself.
If I could get better, anyonecould.
Chef James (16:51):
Wow, that's.
That's so awesome.
Olivia (16:53):
And that's how I ended up doing what I do, you know.
And then I expanded my workinto, um, sexual wellness, which
is really an incrediblyunderserved, um, an underserved
bracket of therapeutics.
Um, you know, I often tellpeople, you know, when they come
and they sit and they're likeawkward, and they're sitting and
(17:14):
they're trying to talk to meabout things, and I'm like give
yourself some credit, becausethis is stuff we don't even talk
to our therapists about.
Right, right, right, yeah, andso you know, I, I then
discovered that my mission or mypurpose was to create a space
so safe that your deepest,darkest things, your things that
(17:36):
you were struggling with themost, your, you know, your
marriage or your relationship,or that they were all safe in
the container.
Chef James (17:45):
So is that called sexology?
It is.
Is that right Okay?
Olivia (17:49):
I'm a board-certified clinical sexologist.
I went to a college in BritishColumbia for two years that
specialized in somatic clinicalsexology and healing, wow Okay.
And so all of the practicesthat I do work with the body
right, because that's where allof the things that we experience
(18:11):
are stored right.
They're all stored in ourtissues right, you always hear
this kind of old adage theissues are in the tissues, which
I think is really funny.
Chef James (18:20):
Wow, that's catchy, isn't that catchy?
No, that makes sense.
Olivia (18:24):
And often, you know, we end up in like traditional talk
therapy, which is really,really helpful and can be
extremely effective.
And and sometimes there arepeople who are like I've been at
this for 10 years why isn'tthis doing what I want it to do?
Chef James (18:36):
Yeah.
Olivia (18:37):
Right, and I myself have been in therapy since I was
14 and I I see a therapistevery week, Um, but I also do
somatic work, which and somaticis breath, movement, mindfulness
, body awareness right.
(19:02):
Somatic is sensory so it'ssight, taste, touch, smell,
hearing.
Okay, and when we work with ourbody, we work with our senses,
we bypass the mind.
Chef James (19:12):
Okay.
Olivia (19:13):
So we can actually heal things in the body that we may
not have a, we may not have alike an intellectual grasp on.
Chef James (19:24):
Okay, right, there may be grief.
Olivia (19:25):
We might not know what that grief is.
Chef James (19:27):
Or where it's from.
Olivia (19:28):
It could be epigenetic.
It could be from our familylineage.
And we don't know how to nameit, but we know what it is and
we know what it feels like inour body.
It feels like tightness in thechest, or it feels like tingles
going up the back of my neck, orit feels like every time I'm in
a room full of people, I I losemy ability to speak.
(19:50):
Right, that's happening in thebody okay yeah of course sure
and so you know most of my workis integrative all right it
works with the mind, the heartand the body yeah and, and and
and sexuality, which is a hugecomponent of what we overlook in
(20:10):
our society, absolutely yeah.
So that's how I ended up doingwhat I'm doing, yeah, which is
just a wild ride, yeah.
Chef James (20:21):
I mean those are some big categories.
I mean you're doing Reiki, thesexology heart math, heart math.
I mean you're doing Reiki, thesexology heart math, heart math.
So you do like couples and youdo group workshops too, right,
yeah, I do group workshops.
Olivia (20:33):
I work with couples.
My real joy is working withcouples in one-on-one in that
really intimate container whereit's like you know oftentimes
what I'll do when I work withcouples, and I find this to be
really effective is.
I'll see each of themseparately to begin with.
Oh, okay, that makes sense, Iget this this sense, this
(20:55):
feeling, for what is theirrelationship feel like to each
one of them individually?
Chef James (21:00):
Yeah, that's important.
Yeah, I can see that.
Olivia (21:02):
And then we bring them together, right so?
Chef James (21:04):
we give them.
Olivia (21:05):
we give them practice, I give them practices that they
have to practice together, eventhough I'm seeing them
separately.
Chef James (21:11):
Yup.
Olivia (21:11):
And then I talk about what are those practices?
How are those working for you?
Chef James (21:15):
Right.
Olivia (21:15):
You know, when we get creative, we say like, what is
it you're working with and whatpractices can we give you that
are going to specifically targetthat thing that you're working?
With together and then they goand they do their practices and
they report back right Wow.
And then, after a couple ofsessions, we bring them together
.
Okay, and they come in togetherand then we work on partnered
(21:37):
practices together, breathingexercises.
We work on partnered heart math.
So regulating your nervoussystem, so that your partner's
nervous system can regulate toyours.
Chef James (21:48):
That's wow.
That's so much energy and justsupport it's.
Olivia (21:52):
You know how do we support each other.
Okay, Right, yeah.
Chef James (21:55):
And I have to say, like going into, because we've
done some sessions on Reiki yeah, it's powerful stuff and it's,
you know, very enlightening.
You know what you come away withand there is a sense of because
, again, being an energy person,I can say on my behalf that
(22:15):
there's this, there were someinteresting things that occurred
.
I can kind of remember, youknow, that you were on one side
and there was actually apresence on the other side of me
that had put a hand down.
I'm actually getting goosebumpsfrom it right now, so, but you
know, there's things that youkind of shared and enlightened
(22:37):
me, you know, and also, beingthat leader, it does go to the
core of who I am and that wasvery powerful to hear about.
But it's also very important toclear that right to take that
energy and put it somewhere else.
And I and you know it'sunbelievable too because you
know, there's like a tingling,there's a there are there are
(23:01):
sensations you know that it'slike it's very specific and it's
really amazing.
And you know also, when you'redone with that, it's kind of
like you know being cleansed ina sense, right Right.
Olivia (23:16):
It's harmonizing your energy.
Chef James (23:18):
Right and you know, I don't know if you can go into
that, those details, or if it'savailable, but you know, just in
the sense of you know theprayers and you know the crystal
and the things that you use,it's.
Olivia (23:30):
Yeah, yeah, I'm, I'm happy to go into detail on that
Um, and you know, the beautifulthing that um that I experienced
with you is is oftentimes Iwill, I will really see all the
way through, you know, to thecore of someone when.
I'm working on them, and and andI can feel you know when I'm,
(23:54):
when I'm sitting with you orwhen I'm working with you, the
the incredible leader that youare, and and how that informs
and translates into everythingthat you do and every way that
you inhabit the world, and howblessed and how lucky we are in
(24:14):
this world to have you as aleader in it.
Chef James (24:17):
Well, I really appreciate that.
Olivia (24:20):
Yeah, and the practice of Reiki is really about.
Reiki means universal lifeforce energy, right, so my
mother often describes it asbeing meditated over or being
meditated on right, Like you'rebeing meditated on right and the
(24:41):
beauty.
You know, one of the mostbeautiful things about Reiki is
that it's incredibly gentleright, You're you're.
You're fully clothed, it's notlike a massage.
You're like wrapped in warmblankets, you're like swaddled,
basically.
It's pretty amazing, you justget swaddled and then like, and
then you get meditated over Um,and, and it creates this deep
(25:06):
state of relaxation in thenervous system where actually,
like, one of the big things thatit's doing is, it's just
creating space for you torealign with your true essential
self.
Chef James (25:22):
That's extremely powerful.
Olivia (25:24):
It is.
Chef James (25:24):
You know, and I think it can be a little scary
too for some people.
It is, you know, and I think itcan be a little scary too for
some people, it can you knowwhen you're like I mean you're
laying there and you're feelinga level of vibration, a physical
occurrence, and you're likewhat's going on?
Yeah, you know, but for me,being indigenous, we are very
connected, our feet areconnected to the center of this
earth, that everything resonatesthrough us.
(25:47):
And so as you work your process, you know, it's kind of like I
do feel, as leaders and as humanbeings we're, we have some
level of I don't even know ifit's a real word, but
magnetization right, that I willabsorb.
With a team.
I've had the great pleasure ofleading large and small teams,
(26:09):
multiple outlets, and I can say,when I step into the chaos that
comes at me, yes, and I absorbthat and I lovingly step into
that with the teams and theseleaders and they can sense my
presence, in which we are goingto survive this and my
(26:32):
responsibility is to shift andmove wherever the team needs me,
and that's the example set forall leadership and to protect
the people.
So that's where I think in lifewe have these relationships.
We have things outside.
We've got our children, we'vegot our loved ones and we're
just constantly building on that, stacking it on the magnet
(26:52):
Right.
I mean, it's just, it's likethere's the layers of the onion.
Olivia (26:56):
Yeah.
Chef James (26:56):
And so to peel that away to get to oneself.
I highly believe that Reiki isvery essential for myself.
Yeah, to peel that away so thatyou know that glass isn't
overflowing, it's half full oryou know it's lower.
Olivia (27:12):
Yeah.
Chef James (27:13):
Self-care is very important and it goes back to
our industry.
Olivia (27:16):
Yeah, it really does.
Chef James (27:18):
You know we need to clear ourselves.
Whether you're a cook, adishwasher, a server, a busser
any one of us because you're inhospitality you could be a front
desk agent.
You know you are dealing withpeople that need something from
you at all times, at all times.
So we have this tendency tofall into this codependent sort
(27:39):
of existence that we're fighters.
We just get right into it, andI think that's where sometimes
maladaptive behaviors can stepin, especially in our industry.
Olivia (27:49):
More than anywhere else Right.
Chef James (27:52):
So you know, and I think that's why you know, the
beauty of it is is having you inhere, share your journey this
way and for people to hear thatthere's great things to do,
whether it's hiking or going tothe gym or going fishing or
whatever that can clear you.
You're doing something foryourself, but there's also
spiritual sides.
I feel so much more important,like these opportunities to work
(28:15):
with you that help to make me abetter person and leader, right
?
So, anyways, looking at yoursituation, you also do personal
chefing too, correct?
Do you want to talk about someof the programming you offer
with that?
Because is there mindfulness oris there?
Olivia (28:32):
So you know, I'd love to expand into that.
Chef James (28:34):
Okay.
Olivia (28:35):
Into like mindful eating dinners and things like
that.
Right now I do, like you know,I got to this point where in my
life I've like done privatedinners for, like Danny Meyer
and, um, you know, a lot ofother kind of notable people and
, um and uh, the mayor of Newtonhas been one of my clients for
(28:59):
a while.
And I really, really love herum and her family and they're
just incredible.
And, um, I've worked with a lotof really incredible people, but
I got to this point where itwas like you know and I hate to
say this but in order for me tonot be doing Reiki and not be
doing clinical work, you have topay me so much money to show up
(29:23):
at your house and cook food foryou, right, right and and and
that is just you know if I'mgoing to step away from my
essential work helping peopletransform and move into a space
where I'm transforming somethingfor someone else, which is
(29:43):
really what food is You're?
taking these raw ingredients,you're transforming them, you're
transmuting them.
It's alchemy Cooking is alchemy, cooking is energetic alchemy,
you are transforming theseingredients into something
beautiful and in an offering,and in order for me to do that,
you have to pay me a lot ofmoney to show up.
Well, hey, that's a greatboundary, it is, it's a really
(30:07):
good boundary, and so I don'thave a lot of private to show.
Well, hey, that's a greatboundary, it is.
It's a really good boundary, andso I don't have a lot of
private cooking because, really,like that work for me is so
devotional and I want to be ableto step fully into that
devotion and give every ounce ofmy energy, every ounce of my
attention, to creating that menu, to executing that meal, to
(30:29):
finding just the right person tocome help me, and then to
creating an evening that's gonnathat's gonna blow your mind
right If.
I'm in that space.
I need it to be, I need it tobe transformative.
Chef James (30:42):
Right.
Olivia (30:44):
Um, but you know, as I, I as I move out into the world
with workshops, and you knowother things I did a Valentine's
Day workshop two years ago.
That was phenomenal.
It was a couple's workshop.
Chef James (30:57):
And I cooked.
Olivia (30:58):
If I cooked a four course meal for fun it was super
fun, so we had a four coursemeal and then we did this
beautiful couple workshop, Um,and that kind of stuff is.
Is is really exciting for me andum, and as I kind of discover,
really I'm looking for, like,who wants to work with me?
(31:19):
Yeah Right, Because in thefield of couples intimacy work
in the field of sexual wellness,in the field of Reiki, it takes
a very specific business towant to be like, yes, you and
everything that you offer, wewant to support you Okay, yep.
Right, because a lot of thetime there's still um, there's
(31:41):
still bias, or they're stillconditioning around like what
intimacy work is or what youknow and they don't want to say.
They don't want to say, oh, thisis a, this is an authentic
lineage based Tantra workshop,or this is a couple's intimacy
workshop.
They don based tantra workshop,or this is a couple's intimacy
workshop.
They don't want to advertisethat, which is the kind of um,
(32:01):
the barrier that I've run upagainst.
Yep, um, and so I've done a lotof things myself okay, you know
which is great, um, but I'mjust kind of like I'm.
I'm in this space where I'm likeI have a lot of things on the
back burner yes, yeah, I'msliding them up gently and I'm
like kind of?
Chef James (32:17):
yeah, I'm gonna slide up, I'm gonna look at them
.
Olivia (32:19):
I'm gonna be like is this the right thing?
It's not quite done yet.
We're gonna put it back on theback burner yeah, yeah and um,
and my cooking metaphor istrance.
Chef James (32:27):
They just they're in everything.
No, hey, that's you're.
You're in it for life.
Olivia (32:33):
Now, yeah, yeah exactly , and uh and so you know, it's
like I think the way that I'veoperated the best and the way
that I always operate is is mywork is not a work of promotion,
it's a work of attraction.
Yeah, okay, right Because theright people, the right things,
the right experiences.
They're going to find me andand they're going to be aligned
(32:54):
if they find me.
Chef James (32:55):
Yeah.
Olivia (32:56):
Right, and if I'm out out there and I'm reaching, if
I'm reaching for something, it'snot working for me Now that's
not true for a lot of people.
Chef James (33:03):
Right, right.
Olivia (33:05):
They need to grind, they need to reach, they need to
do that.
That almost killed me.
Yes, right, right so you know,for me it's about getting really
solid in myself, right?
I get out into the forest threedays a week.
I do yoga two or three days aweek.
I, you know, I hike with my dog.
(33:27):
I'm, like you know, cookingmyself really good food.
Chef James (33:32):
That's great.
Olivia (33:32):
I'm really enjoying all of my client sessions and
working with people, reallyenjoying all of my client
sessions and working with people, and, and and.
The more that I just take careof myself, the more that
radiates out into the worldaround me, for sure, and so.
I've had to really change theway that I inhabit the world.
Chef James (33:50):
Yeah, yeah.
Olivia (33:50):
So that now I'm just kind of like all right, here I
am.
Chef James (33:54):
Right.
Olivia (33:55):
And I'm going to go to the places that want me.
Chef James (33:59):
Yep.
Olivia (33:59):
That's pretty awesome.
Yeah, that's, that's really,that's really great Okay.
Chef James (34:03):
Wow, well cool, that sounds exciting.
Olivia (34:06):
It is yeah.
Yeah, it's a lot less effort.
Chef James (34:09):
Right, yeah, yeah and.
Olivia (34:11):
I've and I you know, I've have found beautiful
partnerships and incredibleworking environments, and I
opened a business with my mother.
Yeah, I own a family practice.
Chef James (34:23):
That's so cool, though, which?
Olivia (34:25):
is so cool.
Back to Heart Center was bornin the living room of my
mother's house, in the middle ofthe pandemic, and it was us
just looking at each other andbeing like should we open a
business together?
Yeah, and here you are, youknow, and here we are because it
was the path of leastresistance, because we love.
(34:46):
We love working togetherbecause, there isn't anybody.
I would rather be in businesswith Sure, I have an incredible
relationship with my mother shehas.
she has seen me through theabsolute depths of suffering and
she has just held steady.
She has never tried to changeme.
Chef James (35:04):
Wow, that's so wonderful.
It has been most incredible.
Olivia (35:06):
We're totally different people.
Chef James (35:08):
Okay.
Olivia (35:08):
Right.
Most incredible gift she's evergiven me is my mother.
Never tried to change me.
Chef James (35:13):
Wow.
Olivia (35:13):
She's just supported me becoming the person that I am.
Wow.
Chef James (35:17):
Yeah, well, it sounds like the.
Olivia (35:19):
A team.
Yeah, we are Right, and it waslike the path of least
resistance, like, okay, let'sopen a business together.
Yeah, right, and it has beenthree years of just like
everything is working.
Chef James (35:29):
Yeah.
Olivia (35:30):
Which is incredible, like and in an effortless way,
yeah, in a way.
That's like you know, wesupport each other and and you
know we've had one sticky moment, maybe in three years.
Yeah, in a way that's like.
You know we support each otherand, and you know we've had one
sticky moment, maybe in threeyears yeah, we had to like
reevaluate something.
Chef James (35:44):
Yeah.
Olivia (35:44):
And that was you know a day.
Chef James (35:46):
Sounds like destiny to me.
Yeah, oh, absolutely yeah.
Olivia (35:51):
I think sometimes like I just needed to sit back and
wait for destiny to find me.
Chef James (35:55):
Right.
Olivia (35:56):
Which was really hard, because I'm.
I'm a cook.
Chef James (35:59):
Yeah, right, like what the like?
Absolutely, yeah, you know it'sso funny though it's like it's.
Sometimes in life it's likeit's it's not always what I want
, but it's what I need.
Yeah and oh.
Olivia (36:13):
Story of my life, you know getting redirected.
Chef James (36:16):
I'm always grateful for that.
That's always presented itselfto me.
Yes, so being able to have thatawareness is another gift.
Yeah, because some people don'tdo that.
Yeah, and there's a lot of, youknow, more extra trials and
tribulations and skewed paths,you know.
But yeah, well, that's, that'sso great.
Olivia (36:38):
I.
I once had a partner of minetell me I wish the universe
screamed at me as loudly as itscreams at you.
That's awesome, and I was likethat is the most apt description
.
Chef James (36:53):
It really is Like it screams.
Olivia (36:55):
They were like I really wish the universe screamed at
me that I was in the wrong placedoing the wrong thing as loudly
as the universe tells you.
That's awesome and they werecompletely right.
Chef James (37:05):
Yeah, I know, I mean that's.
Olivia (37:07):
You know, as long as I'm paying attention.
Chef James (37:09):
Yep.
Olivia (37:10):
Right, like it flows, yep, and I think that that is
essentially a thing that Ilearned in the food service
industry that I had to transmuteand relearn for myself.
But if you are paying attention, right, If you are present.
If you are really there, itflows.
(37:31):
You know what to do.
You'll pick up, you knoweverything could be on fire.
You could have 40 tickets onthe line and if you are dialed
in to the exact moment thatyou're in, you know, we all know
that moment that.
I'm talking about that flowstate, that absolute fireplace
(37:51):
where you're just like in it andit's working and you don't have
a thought in your mind.
Chef James (37:58):
Yeah, it's beautiful .
Olivia (37:58):
And it's beautiful and and I think a lot of my life has
been me learning how to accessthat space when things are quiet
.
Chef James (38:07):
Ah, okay, wow.
Olivia (38:09):
When nothing is happening.
Chef James (38:11):
Yeah.
Olivia (38:11):
Because that is where, that is where that intuition is
for me.
Chef James (38:17):
Yep.
Olivia (38:17):
Right In the middle of the quiet, in the middle of that
nothing space where nothing ison fire and nothing is happening
.
Yeah, can I still hear that?
Can I still be in that flowstate?
Can I still be as close to thispresent moment as humanly
possible?
Chef James (38:33):
Yep, that's really cool, yeah, wow, well, we
covered a lot.
Olivia (38:40):
We did.
Chef James (38:40):
So you know, first of all, thank you, we're so
lucky to have you in our area,so how can people find you,
schedule or contact?
Olivia (38:50):
Great question.
So, um, I have a website thatis my personal website, okay,
and it's wwwolivia-wadecom Okay,and that has like direct.
You can just directly schedulethrough my website.
Chef James (39:09):
Okay, that's great.
Olivia (39:10):
And that's like a really kind of easy.
You can look at all thedifferent things I do you can
look at my bio.
You can read a little thedifferent things I do.
You can look at my bio.
You can read a little bit aboutthe different practices and you
can read about potentialworkshops I might be running
community events.
And then also my healing artscenter that.
(39:31):
I co-own with my mother where Ipractice out of is called Back
to Heart Center and if you justsearch Back to Heart Center, it
should be the first thing thatcomes up.
Chef James (39:40):
if you're in this area.
Hopefully we've done our Googlesearch.
You know, yeah, the SEO isright.
Olivia (39:47):
Um, but back to heart center.
And we also have a website thatyou can just schedule a session
straight through Um.
If you're planning on workingwith me, I would recommend going
through my website.
Um.
I do in person in GreatBarrington.
I have a beautiful office onrailroad street, um, and then I
do virtual sessions as well.
Chef James (40:05):
Okay, oh, okay, cool , that's good to know.
And and and virtual Reiki too,which distance Reiki, which is
actually highly effective Okay.
Olivia (40:12):
People, people don't use it that often, but it really
works.
I mean the people that I've hadthat have done it are like, wow
, this is.
I can't believe this works.
And I still can't believe itworks, and I'm a Reiki
practitioner.
Chef James (40:23):
Well, there you go.
Olivia (40:23):
Well, so those people that are listening from across
the US, and a few countries wehave abroad, and I do, you know,
I do clinical counseling workand I work with the nervous
system and, and I do you know, Ihave a really big toolkit.
Chef James (40:39):
And I work with.
Olivia (40:40):
I work with a lot of different things.
I work with PTSD.
I work with, you know, I workwith people in the food service
industry, which is basicallyjust like continuous PTSD.
Um right.
And I work with uh, I work withcouples, I work with um, I work
with young people.
I work with I have a lot ofcollege students right now.
Chef James (40:58):
Yeah, okay.
Olivia (41:00):
Who are?
All of them are about tograduate, which is really
exciting.
Chef James (41:03):
Oh, great Okay.
Olivia (41:04):
And yeah, I do a really wide range of work.
Chef James (41:10):
Okay, because I have a really big toolkit.
Yeah, you do.
Olivia (41:13):
And really I just I love people.
Chef James (41:16):
Yep.
Olivia (41:16):
All people.
Chef James (41:17):
That's very clear.
Yeah, absolutely.
Olivia (41:19):
You know I really people bring a really wide range
of things to me and I'm alwaysreally grateful that they trust
me with those things.
You know, it's really.
It's always an honor to be ofservice.
Chef James (41:33):
That's awesome.
Olivia (41:34):
Yeah.
Chef James (41:34):
For everyone out there.
Take care of yourselves,because you deserve it.
That's the most important Foreveryone out there.
Olivia (41:39):
Take care of yourselves because you deserve it.
That's the most important.
So, all right, thank you somuch, it's been such a pleasure.
Chef James (41:42):
Yeah, all right, everyone.
That is a wrap.
You can check us out if youlike that.
Subscribe Also the InstagramChef Massey.
Let's keep it simple,chefmasseycom.
Have a good one.
Bye, for.
Hey everyone, welcome to Chef Sense.
I'm your host, chef Massey.
Welcome to the podcast, oliviaWade, it's so good to see you.
Olivia (00:21):
It's so good to see you too.
I'm so happy to be here this isgreat For you guys.
Chef James (00:26):
Just so you get kind of a backstory on this.
We've known of each other for afew years now but definitely
had the opportunity to getjamming in a kitchen not long
ago, so it was so much fun.
You know we're both energypeople and you know we vibe
together.
You know let's just jam.
Olivia (00:44):
And it was.
Chef James (00:45):
It was kind of fun.
Olivia (00:53):
And yeah, we had a blast.
I mean I, I absolutely loveworking with you.
It's it's really rare to findother chefs other cooks who you
really feel like.
This is a collaboration.
Chef James (01:01):
Oh yeah, sure.
Olivia (01:02):
This is an energetic collaboration.
We're floating across thekitchen, we're like, we're
communicating in this effortlessand easy way and we're having
fun.
Chef James (01:10):
Yeah, yeah right, it's not, there's no animosity.
Olivia (01:12):
We're not like stepping on each other's toes.
No, no, supporting each otherand that's such a rare dynamic
to find in a kitchen, and, and Ijust you know, that's what I
live for.
You know when I'm back inkitchens and when I do my little
, like I show up and kind ofsomebody's called out and here I
am.
Chef James (01:30):
And I'm in the menu.
Olivia (01:32):
you know 10 minutes before service and that's like
my specialty, but it can beawkward.
You know I can come in andsomeone can be like really Like.
You know, like I got a lot ofof ego and there's a lot of ego
in kitchens.
Oh, there are I mean, yeah,it's unbelievable, yeah.
Chef James (01:48):
But I think it's a special thing where, you know, I
don't know, I think you overtime you become seasoned.
You know, I was raised by theindustry, so were you.
And I think that you know, alsoin leadership, it is that
indigenous side to me that don'ttake my kindness for a weakness
and I can be direct andassertive, but I don't find that
I do it when I need to do it,because the team can breathe, we
(02:13):
can function, I can get theirclarity too, because I'm not
perfect and you move throughthings so much smoother that
synergy occurs.
And it's not this, like you know, again you're jamming over
there and I may see somethingand I know if I can help you
finish, or you help me finish,or or we're doing whatever, you
know that's, it's thiscoexistence sort of style that I
(02:34):
believe in, that it doesn'treally we're in for the guest,
you know, and we're in forsomeone that comes in.
They could have the worst dayof their life or just a rough
day at work, and we have thatopportunity to kind of nourish
them, change that mindset,because maybe they've had
something that we've replicated,that they got from their
grandmother, from whatever rightor a family thing, and that's
(02:57):
the beauty of food is you cantake people on a journey, yeah,
and you're going along with ittoo, and so working with you in,
there we were you know a fewthings that I'm always
appreciative of you and yourtalents.
You know.
I think there's so many thingsthat are important to me about
you in sharing on the podcast.
(03:17):
You're one of ours that arewell.
First of all, you're talented,no matter what you do, that's a,
that's a huge gift.
You know people.
You'll have a whole lifetime totry to captivate that kind of
energy.
But when you're looking attransitioning, you know you were
raised in the kitchen and youtransitioned into something else
very special.
So if you could kind of talkabout that and enlighten our
(03:39):
listeners, that'd be amazing.
Olivia (03:41):
Absolutely.
So.
I cut my teeth in the foodservice industry starting at the
age of 17.
I was managing my firstbusiness by 18 years old and I
worked in the food serviceindustry until I was 25, 26.
And I got really, really sickand I was at the time managing a
(04:04):
kitchen.
I really fell apart.
I mean it was I was doing ahundred covers almost every
night, like 80 to a hundredcovers, with two people in the
kitchen and I think our menu hadlike 30 things on it.
I mean it was really it wasunusual.
It was an unusual even for thefood service industry it was an
unusual situation and I'd burntout before but I'd managed to
(04:28):
kind of bring myself back fromthat, but this was like pure and
total burnout.
I had a mold bloom in my house.
I found out I had Lyme'sdisease and then I found out I
had the worst case of leadpoisoning that any doctor in
this area had ever seen.
Wow, like ever I had.
You're supposed to have no morethan 0.03 parts per million of
(04:49):
lead in your blood.
I had 110.
Holy cow.
And so you know I began thisreally insane process.
I lost about half of mypossessions to mold.
I moved out of my house.
I spent years of my life doingIV antibiotics, ozone therapy,
(05:12):
all of the supplements you'veever heard of, really wild
alternative treatments, diets,exercise I mean just anything.
We did what my doctor calledthrowing the kitchen sink at it.
Wow, and I did that for many,many years.
Chef James (05:29):
Okay.
Olivia (05:31):
And kind of the culmination of that experience
was my first metaport that I hadin my right arm was inserted,
and that was fine.
And then a couple of yearslater they inserted a second
metaport in my left arm and itclipped a branch of my vagus
nerve oh so what a metaport is aperipherally inserted catheter,
(05:54):
basically, that they insertinto, like lyme patients for iv
antibiotics, cancer patients forum chemotherapy and you know
various other.
But what it does is it preventsyou from having to have needles
stuck in you all the time.
Chef James (06:08):
Oh, okay, like a port.
Olivia (06:10):
Right, it's like a port , it's just an it's an, it's a
like a peripherally insertedport instead of a centrally
inserted port.
Yeah, so they run it with anEKG up your one of your large
veins through to the like.
Basically it dumps out over thetop of one of the vena cavas of
your heart.
So you're literally sending theantibiotics straight into your
(06:30):
heart, which then pushes themthrough the rest of the body.
And I may be, you know, alittle like lax on the exact
details of that.
Chef James (06:37):
I don't know, it sounds pretty good to me.
I mean, it's a challenginghorrific journey, but you
obviously gained your knowledge.
Anybody that goes throughsomething so tragic like that
I'm sure you gain.
I mean you want to know, likewhat are we doing?
Olivia (06:58):
Where are we going?
Because I was doing so muchresearch and I was working with
so many different practitioners.
But the part of the catheterthat was inserted up my vein it
hit a branch of my vagus nervenear my collarbone.
Okay, wow, and the vagus nervecontrols a wide amount of
(07:22):
functions in the body, so ithelps regulate your heart rate,
your digestion, your balance.
Like you're it's, it's, it'sbasically all of your essential
functioning in your body, um,and this is how, how we see, um,
why the nervous system is soimportant, right?
So in my work now, I do a lotof work with the nervous system.
Chef James (07:45):
Okay.
Olivia (07:46):
And you don't really.
You don't really know howimportant your nervous system is
, until it's messed up.
Chef James (07:53):
Yeah, yeah, yeah, my heart rate is my resting heart
rate was 175.
Olivia (08:01):
Um, extreme waves of nausea, dizziness, vertigo.
I mean it was like just ananxiety, like I was living
inside of the worst panic attack.
I've ever had Right, so it wasjust like pure panic, my whole
body and um and so obviously atthis point I'm not working at
(08:22):
all.
Yeah, and so in the process ofgoing on this journey to kind of
try to figure out how to healmy nervous system right, there
was a period of time where anylike any good sensation, like
someone, like holding you orlike, just like running their
hand over your arm Like that forme was just pure pain, wow.
Chef James (08:47):
Like, like searing pain.
Olivia (08:49):
It was like it would send like a wave of searing pain
up my whole, my whole arm, andand so, essentially, pleasure
equaled pain in my body and Iwas like well, I can't live like
this.
This isn't like a this isn't asustainable thing.
Chef James (09:04):
Sure so.
Olivia (09:05):
I have to figure out how to fix this, I have to
figure out how to heal this, andso I started, um, I started
doing heart math, and heart math, um, if you don't know, is
basically a series of uh,breathing exercises that are
centered on utilizing the heart,which is like, if you think of
(09:28):
the heart as the control center,yep, for emotions, for your
nervous system, the heart islike your command control.
Chef James (09:35):
Okay.
Olivia (09:36):
And so what you do is you work with the heart, you
regulate the heart, you bringthe heart into a state of
coherence, which is optimalfunction, which then essentially
helps the rest of the body gointo a state of rest and restore
go into a state of resilience.
So we increase the body'sresilience, we increase our
(09:56):
capacity to handle and adapt tostress, and so I started working
with heart math for myself.
And you know I was still dying,I was still really at the edge
of existence at this point andmy mother had decided that she
(10:18):
wanted to do her Reiki trainingand she had been doing Reiki
with a practitioner for a longtime and she was like I'm going
to do my Reiki training.
I think you know you've triedeverything.
Why not?
Why not get Reiki so that youcan do Reiki on yourself?
Chef James (10:35):
Right.
Olivia (10:36):
And I was like, well, you know, I've you know, it was
like a last ditch effort.
Chef James (10:40):
Yeah, that's it All right.
Olivia (10:42):
Fine, sure, whatever I mean anything, I was reaching at
straws.
At that point I was like, okay,um, and so I got my, I got my
Reiki level one and I did Reikion myself for a year, and in
that year I I'm I'm not kiddingEverything that was not serving
me had to go, and it wasimmediate, it was brutal.
(11:05):
My entire life that I had builtup to that point completely
fell apart.
Every relationship, everythingthat wasn't working for me just
disappeared.
Absolute rock bottom, thedeepest depths of human
suffering, and everything wasstripped away from me to the
(11:26):
point at which the only thing atthe center was me.
Chef James (11:30):
Okay, right, yeah, yeah, yeah.
That's what rock bottom is.
Yeah, yeah, right, right.
Olivia (11:34):
It's like everything gets stripped away and there's
just you and your essential selfand you're like okay, you know
and I always tell people who aregoing through really difficult
times that rock bottom is anextremely powerful place,
because in rock bottom the egogets destroyed and we are
(11:56):
desperate.
Chef James (11:56):
I'll do anything right, I'll change.
Olivia (11:59):
And so I came up from that.
I ended up in the hospital fora little while in the cardiac
unit of Bay State, and I endedup in the hospital for a little
while, um, in the cardiac unitof Bay state, and I got out of
the hospital and I was like,okay, none of this is working.
Nothing nothing is working Noneof the diets, none of the things
, none of the way that I've beentreating myself, the toxic,
horrible relationship that I'min, like the person that I'm
(12:21):
living with, like it's all notworking.
And I was supposed to go do myReiki practitioner training.
Like four days after I got outof the hospital, wow, and so
shaking and a complete and anutter wreck, I show up for my
Reiki practitioner training.
(12:41):
Oh, my gosh and I was like thelast thing I thought in the
world was that I was going tobecome a Reiki practitioner.
Right, I was just like I'mgoing to get all this Reiki
knowledge and somehow maybeit'll help me and um, and I
don't know what to say.
I mean, the sword chooses yousometimes.
Chef James (12:57):
Absolutely Yep.
Olivia (12:58):
And and so I.
I get there, I get through thetraining and I'm barely holding
it together.
I'm drinking 17 cups of tea andI'm shaking and I'm a mess and
one of the requirements forcompleting my Reiki practitioner
training, which was going totake a year.
Most of the time you go for aweekend and that's the thing
(13:20):
that you do, and you get it andthen you start practicing.
But this was a much moreintense, intensive experience
and I had to take 25 practiceclients.
Chef James (13:30):
Oh, wow.
Olivia (13:31):
So suddenly I was like getting better, I was sober, I
was living with my mother, I waslike at my rock bottom.
Chef James (13:45):
Yeah.
Olivia (13:47):
And I had a bunch of clients.
Chef James (13:49):
Wow man, no pressure .
Olivia (13:52):
No pressure.
Chef James (13:52):
Oh, my gosh Okay.
Olivia (13:55):
And I was meditating, I was meditating for two to three
hours a day.
Chef James (13:58):
Oh, wow.
Olivia (13:59):
And we're still in like pandemic times, right.
Okay, this is like three and ahalf years ago, yep, and we're
still in pandemic time.
So I have like people likecoming over to my living room to
like be on the table in myliving room.
And I suddenly realized thatall these people were getting
(14:21):
better.
Chef James (14:22):
Wow, that's amazing.
Olivia (14:24):
Like I was doing Reiki on all these people and things
were changing for them.
Their lives were changing.
Huge big things in their liveswere changing their outlook and
their jobs and everything wasaligning for them and they
started wanting to come back tosee me and I was like, okay, I
guess I'm doing this.
(14:45):
And and it took me about sixmonths to realize that not only
were they getting better, but Iwas getting better- Okay.
Right Like I'd my.
My whole nervous system hadstopped vibrating so hard.
I had to sleep in a swinginstead of in a bed, you know
like.
I, I could, I could sleep in abed again without my whole body
(15:07):
vibrating so hard.
I couldn't sleep.
And you know, all these thingsjust started to get easier.
Better, you know, like I, I, mymy mind cleared, I had more
energy, um, and and so I'vealways been in a service
profession.
Yeah Right, I've been in theservice industry since I was 17.
(15:30):
And suddenly I found myself inservice.
Chef James (15:35):
Yeah Right, exactly, it's not like it was any
different.
Olivia (15:37):
Really, I'm in service.
I managed a cafe for a longtime.
I sat and I listened to peopletalk about their you know I
watched their children grow up I, you know I listened.
You know I watched theirchildren grow up I, you know I I
listened.
You know I.
People came in crying and Ihanded them coffee and a and a
(15:58):
cookie and you know, it wasn'treally any different in a lot of
ways, um, but I was different.
Yeah Right, like I.
I found inside of myself whatit truly meant to be of service.
Chef James (16:06):
That's amazing.
Olivia (16:07):
And and my experiences, all of the things that I went
through, the the depths of thesuffering that I went through,
and all and all of those things.
They became useful in thatcontext.
Chef James (16:18):
Okay, yeah, right.
Olivia (16:19):
Because someone could come to me and be like my life
is falling apart.
I'm at I'm at the very end ofmy rope is falling apart.
I'm at the very end of my rope.
I'm under so much stress.
This is happening.
This is happening, and I couldhonestly tell them the things
were going to get better.
Yeah, wow, because I could holdhope for them when they
couldn't have it.
Chef James (16:37):
That's really that's amazing.
Olivia (16:39):
I mean that because if I could get a phrase.
Okay, If I could get better.
Chef James (16:43):
Yeah, anyone could Sure Wow, that is powerful.
Olivia (16:46):
If I could spend the beginning half of my life
destroying myself.
If I could get better, anyonecould.
Chef James (16:51):
Wow, that's.
That's so awesome.
Olivia (16:53):
And that's how I ended up doing what I do, you know.
And then I expanded my workinto, um, sexual wellness, which
is really an incrediblyunderserved, um, an underserved
bracket of therapeutics.
Um, you know, I often tellpeople, you know, when they come
and they sit and they're likeawkward, and they're sitting and
(17:14):
they're trying to talk to meabout things, and I'm like give
yourself some credit, becausethis is stuff we don't even talk
to our therapists about.
Right, right, right, yeah, andso you know, I, I then
discovered that my mission or mypurpose was to create a space
so safe that your deepest,darkest things, your things that
(17:36):
you were struggling with themost, your, you know, your
marriage or your relationship,or that they were all safe in
the container.
Chef James (17:45):
So is that called sexology?
It is.
Is that right Okay?
Olivia (17:49):
I'm a board-certified clinical sexologist.
I went to a college in BritishColumbia for two years that
specialized in somatic clinicalsexology and healing, wow Okay.
And so all of the practicesthat I do work with the body
right, because that's where allof the things that we experience
(18:11):
are stored right.
They're all stored in ourtissues right, you always hear
this kind of old adage theissues are in the tissues, which
I think is really funny.
Chef James (18:20):
Wow, that's catchy, isn't that catchy?
No, that makes sense.
Olivia (18:24):
And often, you know, we end up in like traditional talk
therapy, which is really,really helpful and can be
extremely effective.
And and sometimes there arepeople who are like I've been at
this for 10 years why isn'tthis doing what I want it to do?
Chef James (18:36):
Yeah.
Olivia (18:37):
Right, and I myself have been in therapy since I was
14 and I I see a therapistevery week, Um, but I also do
somatic work, which and somaticis breath, movement, mindfulness
, body awareness right.
(19:02):
Somatic is sensory so it'ssight, taste, touch, smell,
hearing.
Okay, and when we work with ourbody, we work with our senses,
we bypass the mind.
Chef James (19:12):
Okay.
Olivia (19:13):
So we can actually heal things in the body that we may
not have a, we may not have alike an intellectual grasp on.
Chef James (19:24):
Okay, right, there may be grief.
Olivia (19:25):
We might not know what that grief is.
Chef James (19:27):
Or where it's from.
Olivia (19:28):
It could be epigenetic.
It could be from our familylineage.
And we don't know how to nameit, but we know what it is and
we know what it feels like inour body.
It feels like tightness in thechest, or it feels like tingles
going up the back of my neck, orit feels like every time I'm in
a room full of people, I I losemy ability to speak.
(19:50):
Right, that's happening in thebody okay yeah of course sure
and so you know most of my workis integrative all right it
works with the mind, the heartand the body yeah and, and and
and sexuality, which is a hugecomponent of what we overlook in
(20:10):
our society, absolutely yeah.
So that's how I ended up doingwhat I'm doing, yeah, which is
just a wild ride, yeah.
Chef James (20:21):
I mean those are some big categories.
I mean you're doing Reiki, thesexology heart math, heart math.
I mean you're doing Reiki, thesexology heart math, heart math.
So you do like couples and youdo group workshops too, right,
yeah, I do group workshops.
Olivia (20:33):
I work with couples.
My real joy is working withcouples in one-on-one in that
really intimate container whereit's like you know oftentimes
what I'll do when I work withcouples, and I find this to be
really effective is.
I'll see each of themseparately to begin with.
Oh, okay, that makes sense, Iget this this sense, this
(20:55):
feeling, for what is theirrelationship feel like to each
one of them individually?
Chef James (21:00):
Yeah, that's important.
Yeah, I can see that.
Olivia (21:02):
And then we bring them together, right so?
Chef James (21:04):
we give them.
Olivia (21:05):
we give them practice, I give them practices that they
have to practice together, eventhough I'm seeing them
separately.
Chef James (21:11):
Yup.
Olivia (21:11):
And then I talk about what are those practices?
How are those working for you?
Chef James (21:15):
Right.
Olivia (21:15):
You know, when we get creative, we say like, what is
it you're working with and whatpractices can we give you that
are going to specifically targetthat thing that you're working?
With together and then they goand they do their practices and
they report back right Wow.
And then, after a couple ofsessions, we bring them together
.
Okay, and they come in togetherand then we work on partnered
(21:37):
practices together, breathingexercises.
We work on partnered heart math.
So regulating your nervoussystem, so that your partner's
nervous system can regulate toyours.
Chef James (21:48):
That's wow.
That's so much energy and justsupport it's.
Olivia (21:52):
You know how do we support each other.
Okay, Right, yeah.
Chef James (21:55):
And I have to say, like going into, because we've
done some sessions on Reiki yeah, it's powerful stuff and it's,
you know, very enlightening.
You know what you come away withand there is a sense of because
, again, being an energy person,I can say on my behalf that
(22:15):
there's this, there were someinteresting things that occurred
.
I can kind of remember, youknow, that you were on one side
and there was actually apresence on the other side of me
that had put a hand down.
I'm actually getting goosebumpsfrom it right now, so, but you
know, there's things that youkind of shared and enlightened
(22:37):
me, you know, and also, beingthat leader, it does go to the
core of who I am and that wasvery powerful to hear about.
But it's also very important toclear that right to take that
energy and put it somewhere else.
And I and you know it'sunbelievable too because you
know, there's like a tingling,there's a there are there are
(23:01):
sensations you know that it'slike it's very specific and it's
really amazing.
And you know also, when you'redone with that, it's kind of
like you know being cleansed ina sense, right Right.
Olivia (23:16):
It's harmonizing your energy.
Chef James (23:18):
Right and you know, I don't know if you can go into
that, those details, or if it'savailable, but you know, just in
the sense of you know theprayers and you know the crystal
and the things that you use,it's.
Olivia (23:30):
Yeah, yeah, I'm, I'm happy to go into detail on that
Um, and you know, the beautifulthing that um that I experienced
with you is is oftentimes Iwill, I will really see all the
way through, you know, to thecore of someone when.
I'm working on them, and and andI can feel you know when I'm,
(23:54):
when I'm sitting with you orwhen I'm working with you, the
the incredible leader that youare, and and how that informs
and translates into everythingthat you do and every way that
you inhabit the world, and howblessed and how lucky we are in
(24:14):
this world to have you as aleader in it.
Chef James (24:17):
Well, I really appreciate that.
Olivia (24:20):
Yeah, and the practice of Reiki is really about.
Reiki means universal lifeforce energy, right, so my
mother often describes it asbeing meditated over or being
meditated on right, Like you'rebeing meditated on right and the
(24:41):
beauty.
You know, one of the mostbeautiful things about Reiki is
that it's incredibly gentleright, You're you're.
You're fully clothed, it's notlike a massage.
You're like wrapped in warmblankets, you're like swaddled,
basically.
It's pretty amazing, you justget swaddled and then like, and
then you get meditated over Um,and, and it creates this deep
(25:06):
state of relaxation in thenervous system where actually,
like, one of the big things thatit's doing is, it's just
creating space for you torealign with your true essential
self.
Chef James (25:22):
That's extremely powerful.
Olivia (25:24):
It is.
Chef James (25:24):
You know, and I think it can be a little scary
too for some people.
It is, you know, and I think itcan be a little scary too for
some people, it can you knowwhen you're like I mean you're
laying there and you're feelinga level of vibration, a physical
occurrence, and you're likewhat's going on?
Yeah, you know, but for me,being indigenous, we are very
connected, our feet areconnected to the center of this
earth, that everything resonatesthrough us.
(25:47):
And so as you work your process, you know, it's kind of like I
do feel, as leaders and as humanbeings we're, we have some
level of I don't even know ifit's a real word, but
magnetization right, that I willabsorb.
With a team.
I've had the great pleasure ofleading large and small teams,
(26:09):
multiple outlets, and I can say,when I step into the chaos that
comes at me, yes, and I absorbthat and I lovingly step into
that with the teams and theseleaders and they can sense my
presence, in which we are goingto survive this and my
(26:32):
responsibility is to shift andmove wherever the team needs me,
and that's the example set forall leadership and to protect
the people.
So that's where I think in lifewe have these relationships.
We have things outside.
We've got our children, we'vegot our loved ones and we're
just constantly building on that, stacking it on the magnet
(26:52):
Right.
I mean, it's just, it's likethere's the layers of the onion.
Olivia (26:56):
Yeah.
Chef James (26:56):
And so to peel that away to get to oneself.
I highly believe that Reiki isvery essential for myself.
Yeah, to peel that away so thatyou know that glass isn't
overflowing, it's half full oryou know it's lower.
Olivia (27:12):
Yeah.
Chef James (27:13):
Self-care is very important and it goes back to
our industry.
Olivia (27:16):
Yeah, it really does.
Chef James (27:18):
You know we need to clear ourselves.
Whether you're a cook, adishwasher, a server, a busser
any one of us because you're inhospitality you could be a front
desk agent.
You know you are dealing withpeople that need something from
you at all times, at all times.
So we have this tendency tofall into this codependent sort
(27:39):
of existence that we're fighters.
We just get right into it, andI think that's where sometimes
maladaptive behaviors can stepin, especially in our industry.
Olivia (27:49):
More than anywhere else Right.
Chef James (27:52):
So you know, and I think that's why you know, the
beauty of it is is having you inhere, share your journey this
way and for people to hear thatthere's great things to do,
whether it's hiking or going tothe gym or going fishing or
whatever that can clear you.
You're doing something foryourself, but there's also
spiritual sides.
I feel so much more important,like these opportunities to work
(28:15):
with you that help to make me abetter person and leader, right
?
So, anyways, looking at yoursituation, you also do personal
chefing too, correct?
Do you want to talk about someof the programming you offer
with that?
Because is there mindfulness oris there?
Olivia (28:32):
So you know, I'd love to expand into that.
Chef James (28:34):
Okay.
Olivia (28:35):
Into like mindful eating dinners and things like
that.
Right now I do, like you know,I got to this point where in my
life I've like done privatedinners for, like Danny Meyer
and, um, you know, a lot ofother kind of notable people and
, um and uh, the mayor of Newtonhas been one of my clients for
(28:59):
a while.
And I really, really love herum and her family and they're
just incredible.
And, um, I've worked with a lotof really incredible people, but
I got to this point where itwas like you know and I hate to
say this but in order for me tonot be doing Reiki and not be
doing clinical work, you have topay me so much money to show up
(29:23):
at your house and cook food foryou, right, right and and and
that is just you know if I'mgoing to step away from my
essential work helping peopletransform and move into a space
where I'm transforming somethingfor someone else, which is
(29:43):
really what food is You're?
taking these raw ingredients,you're transforming them, you're
transmuting them.
It's alchemy Cooking is alchemy, cooking is energetic alchemy,
you are transforming theseingredients into something
beautiful and in an offering,and in order for me to do that,
you have to pay me a lot ofmoney to show up.
Well, hey, that's a greatboundary, it is, it's a really
(30:07):
good boundary, and so I don'thave a lot of private to show.
Well, hey, that's a greatboundary, it is.
It's a really good boundary, andso I don't have a lot of
private cooking because, really,like that work for me is so
devotional and I want to be ableto step fully into that
devotion and give every ounce ofmy energy, every ounce of my
attention, to creating that menu, to executing that meal, to
(30:29):
finding just the right person tocome help me, and then to
creating an evening that's gonnathat's gonna blow your mind
right If.
I'm in that space.
I need it to be, I need it tobe transformative.
Chef James (30:42):
Right.
Olivia (30:44):
Um, but you know, as I, I as I move out into the world
with workshops, and you knowother things I did a Valentine's
Day workshop two years ago.
That was phenomenal.
It was a couple's workshop.
Chef James (30:57):
And I cooked.
Olivia (30:58):
If I cooked a four course meal for fun it was super
fun, so we had a four coursemeal and then we did this
beautiful couple workshop, Um,and that kind of stuff is.
Is is really exciting for me andum, and as I kind of discover,
really I'm looking for, like,who wants to work with me?
(31:19):
Yeah Right, Because in thefield of couples intimacy work
in the field of sexual wellness,in the field of Reiki, it takes
a very specific business towant to be like, yes, you and
everything that you offer, wewant to support you Okay, yep.
Right, because a lot of thetime there's still um, there's
(31:41):
still bias, or they're stillconditioning around like what
intimacy work is or what youknow and they don't want to say.
They don't want to say, oh, thisis a, this is an authentic
lineage based Tantra workshop,or this is a couple's intimacy
workshop.
They don based tantra workshop,or this is a couple's intimacy
workshop.
They don't want to advertisethat, which is the kind of um,
(32:01):
the barrier that I've run upagainst.
Yep, um, and so I've done a lotof things myself okay, you know
which is great, um, but I'mjust kind of like I'm.
I'm in this space where I'm likeI have a lot of things on the
back burner yes, yeah, I'msliding them up gently and I'm
like kind of?
Chef James (32:17):
yeah, I'm gonna slide up, I'm gonna look at them
.
Olivia (32:19):
I'm gonna be like is this the right thing?
It's not quite done yet.
We're gonna put it back on theback burner yeah, yeah and um,
and my cooking metaphor istrance.
Chef James (32:27):
They just they're in everything.
No, hey, that's you're.
You're in it for life.
Olivia (32:33):
Now, yeah, yeah exactly , and uh and so you know, it's
like I think the way that I'veoperated the best and the way
that I always operate is is mywork is not a work of promotion,
it's a work of attraction.
Yeah, okay, right Because theright people, the right things,
the right experiences.
They're going to find me andand they're going to be aligned
(32:54):
if they find me.
Chef James (32:55):
Yeah.
Olivia (32:56):
Right, and if I'm out out there and I'm reaching, if
I'm reaching for something, it'snot working for me Now that's
not true for a lot of people.
Chef James (33:03):
Right, right.
Olivia (33:05):
They need to grind, they need to reach, they need to
do that.
That almost killed me.
Yes, right, right so you know,for me it's about getting really
solid in myself, right?
I get out into the forest threedays a week.
I do yoga two or three days aweek.
I, you know, I hike with my dog.
(33:27):
I'm, like you know, cookingmyself really good food.
Chef James (33:32):
That's great.
Olivia (33:32):
I'm really enjoying all of my client sessions and
working with people, reallyenjoying all of my client
sessions and working with people, and, and and.
The more that I just take careof myself, the more that
radiates out into the worldaround me, for sure, and so.
I've had to really change theway that I inhabit the world.
Chef James (33:50):
Yeah, yeah.
Olivia (33:50):
So that now I'm just kind of like all right, here I
am.
Chef James (33:54):
Right.
Olivia (33:55):
And I'm going to go to the places that want me.
Chef James (33:59):
Yep.
Olivia (33:59):
That's pretty awesome.
Yeah, that's, that's really,that's really great Okay.
Chef James (34:03):
Wow, well cool, that sounds exciting.
Olivia (34:06):
It is yeah.
Yeah, it's a lot less effort.
Chef James (34:09):
Right, yeah, yeah and.
Olivia (34:11):
I've and I you know, I've have found beautiful
partnerships and incredibleworking environments, and I
opened a business with my mother.
Yeah, I own a family practice.
Chef James (34:23):
That's so cool, though, which?
Olivia (34:25):
is so cool.
Back to Heart Center was bornin the living room of my
mother's house, in the middle ofthe pandemic, and it was us
just looking at each other andbeing like should we open a
business together?
Yeah, and here you are, youknow, and here we are because it
was the path of leastresistance, because we love.
(34:46):
We love working togetherbecause, there isn't anybody.
I would rather be in businesswith Sure, I have an incredible
relationship with my mother shehas.
she has seen me through theabsolute depths of suffering and
she has just held steady.
She has never tried to changeme.
Chef James (35:04):
Wow, that's so wonderful.
It has been most incredible.
Olivia (35:06):
We're totally different people.
Chef James (35:08):
Okay.
Olivia (35:08):
Right.
Most incredible gift she's evergiven me is my mother.
Never tried to change me.
Chef James (35:13):
Wow.
Olivia (35:13):
She's just supported me becoming the person that I am.
Wow.
Chef James (35:17):
Yeah, well, it sounds like the.
Olivia (35:19):
A team.
Yeah, we are Right, and it waslike the path of least
resistance, like, okay, let'sopen a business together.
Yeah, right, and it has beenthree years of just like
everything is working.
Chef James (35:29):
Yeah.
Olivia (35:30):
Which is incredible, like and in an effortless way,
yeah, in a way.
That's like you know, wesupport each other and and you
know we've had one sticky moment, maybe in three years.
Yeah, in a way that's like.
You know we support each otherand, and you know we've had one
sticky moment, maybe in threeyears yeah, we had to like
reevaluate something.
Chef James (35:44):
Yeah.
Olivia (35:44):
And that was you know a day.
Chef James (35:46):
Sounds like destiny to me.
Yeah, oh, absolutely yeah.
Olivia (35:51):
I think sometimes like I just needed to sit back and
wait for destiny to find me.
Chef James (35:55):
Right.
Olivia (35:56):
Which was really hard, because I'm.
I'm a cook.
Chef James (35:59):
Yeah, right, like what the like?
Absolutely, yeah, you know it'sso funny though it's like it's.
Sometimes in life it's likeit's it's not always what I want
, but it's what I need.
Yeah and oh.
Olivia (36:13):
Story of my life, you know getting redirected.
Chef James (36:16):
I'm always grateful for that.
That's always presented itselfto me.
Yes, so being able to have thatawareness is another gift.
Yeah, because some people don'tdo that.
Yeah, and there's a lot of, youknow, more extra trials and
tribulations and skewed paths,you know.
But yeah, well, that's, that'sso great.
Olivia (36:38):
I.
I once had a partner of minetell me I wish the universe
screamed at me as loudly as itscreams at you.
That's awesome, and I was likethat is the most apt description
.
Chef James (36:53):
It really is Like it screams.
Olivia (36:55):
They were like I really wish the universe screamed at
me that I was in the wrong placedoing the wrong thing as loudly
as the universe tells you.
That's awesome and they werecompletely right.
Chef James (37:05):
Yeah, I know, I mean that's.
Olivia (37:07):
You know, as long as I'm paying attention.
Chef James (37:09):
Yep.
Olivia (37:10):
Right, like it flows, yep, and I think that that is
essentially a thing that Ilearned in the food service
industry that I had to transmuteand relearn for myself.
But if you are paying attention, right, If you are present.
If you are really there, itflows.
(37:31):
You know what to do.
You'll pick up, you knoweverything could be on fire.
You could have 40 tickets onthe line and if you are dialed
in to the exact moment thatyou're in, you know, we all know
that moment that.
I'm talking about that flowstate, that absolute fireplace
(37:51):
where you're just like in it andit's working and you don't have
a thought in your mind.
Chef James (37:58):
Yeah, it's beautiful .
Olivia (37:58):
And it's beautiful and and I think a lot of my life has
been me learning how to accessthat space when things are quiet
.
Chef James (38:07):
Ah, okay, wow.
Olivia (38:09):
When nothing is happening.
Chef James (38:11):
Yeah.
Olivia (38:11):
Because that is where, that is where that intuition is
for me.
Chef James (38:17):
Yep.
Olivia (38:17):
Right In the middle of the quiet, in the middle of that
nothing space where nothing ison fire and nothing is happening
.
Yeah, can I still hear that?
Can I still be in that flowstate?
Can I still be as close to thispresent moment as humanly
possible?
Chef James (38:33):
Yep, that's really cool, yeah, wow, well, we
covered a lot.
Olivia (38:40):
We did.
Chef James (38:40):
So you know, first of all, thank you, we're so
lucky to have you in our area,so how can people find you,
schedule or contact?
Olivia (38:50):
Great question.
So, um, I have a website thatis my personal website, okay,
and it's wwwolivia-wadecom Okay,and that has like direct.
You can just directly schedulethrough my website.
Chef James (39:09):
Okay, that's great.
Olivia (39:10):
And that's like a really kind of easy.
You can look at all thedifferent things I do you can
look at my bio.
You can read a little thedifferent things I do.
You can look at my bio.
You can read a little bit aboutthe different practices and you
can read about potentialworkshops I might be running
community events.
And then also my healing artscenter that.
(39:31):
I co-own with my mother where Ipractice out of is called Back
to Heart Center and if you justsearch Back to Heart Center, it
should be the first thing thatcomes up.
Chef James (39:40):
if you're in this area.
Hopefully we've done our Googlesearch.
You know, yeah, the SEO isright.
Olivia (39:47):
Um, but back to heart center.
And we also have a website thatyou can just schedule a session
straight through Um.
If you're planning on workingwith me, I would recommend going
through my website.
Um.
I do in person in GreatBarrington.
I have a beautiful office onrailroad street, um, and then I
do virtual sessions as well.
Chef James (40:05):
Okay, oh, okay, cool , that's good to know.
And and and virtual Reiki too,which distance Reiki, which is
actually highly effective Okay.
Olivia (40:12):
People, people don't use it that often, but it really
works.
I mean the people that I've hadthat have done it are like, wow
, this is.
I can't believe this works.
And I still can't believe itworks, and I'm a Reiki
practitioner.
Chef James (40:23):
Well, there you go.
Olivia (40:23):
Well, so those people that are listening from across
the US, and a few countries wehave abroad, and I do, you know,
I do clinical counseling workand I work with the nervous
system and, and I do you know, Ihave a really big toolkit.
Chef James (40:39):
And I work with.
Olivia (40:40):
I work with a lot of different things.
I work with PTSD.
I work with, you know, I workwith people in the food service
industry, which is basicallyjust like continuous PTSD.
Um right.
And I work with uh, I work withcouples, I work with um, I work
with young people.
I work with I have a lot ofcollege students right now.
Chef James (40:58):
Yeah, okay.
Olivia (41:00):
Who are?
All of them are about tograduate, which is really
exciting.
Chef James (41:03):
Oh, great Okay.
Olivia (41:04):
And yeah, I do a really wide range of work.
Chef James (41:10):
Okay, because I have a really big toolkit.
Yeah, you do.
Olivia (41:13):
And really I just I love people.
Chef James (41:16):
Yep.
Olivia (41:16):
All people.
Chef James (41:17):
That's very clear.
Yeah, absolutely.
Olivia (41:19):
You know I really people bring a really wide range
of things to me and I'm alwaysreally grateful that they trust
me with those things.
You know, it's really.
It's always an honor to be ofservice.
Chef James (41:33):
That's awesome.
Olivia (41:34):
Yeah.
Chef James (41:34):
For everyone out there.
Take care of yourselves,because you deserve it.
That's the most important Foreveryone out there.
Olivia (41:39):
Take care of yourselves because you deserve it.
That's the most important.
So, all right, thank you somuch, it's been such a pleasure.
Chef James (41:42):
Yeah, all right, everyone.
That is a wrap.
You can check us out if youlike that.
Subscribe Also the InstagramChef Massey.
Let's keep it simple,chefmasseycom.
Have a good one.
Bye, for.
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