February 28, 2024 • 28 mins
After spending time with the lively and eccentric Tavin Dillard, I discovered a world of delightful surprises and heartwarming stories, brought to life by the talented Joel Berry. Join me on this episode of Chef Sense as we explore Tavin's life as a small-town entrepreneur and how he keeps his lawn care business thriving through creative endeavors like personalized video greetings. We also dive into his love for the local burger joint, the Burger Shed, and their secret menu biscuits and gravy. Plus, I share some handy cooking tips to jazz up Tavin's potluck dish of green beans with bacon. Get ready to be entertained and inspired by Tavin's quirky "doughnut ology", likes and dislikes, and peach pie vs. peach cobbler. He even shares some Meemaw baby doll challenges. This episode is sprinkled with humor, wisdom, and a dash of nostalgia that will leave you craving more.
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Thank you Tavin Dillard!!
https://www.sweetteafilms.com/
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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.
So if you haven't heard ofTavin Dillard, he is this well,
a fictitious character.
He is played by Joel Berry.
Now, Joel Berry is this greatactor, writer, producer.
He's got his own productioncompany called Sweet Tea Films.
You can see Tavin Dillard onInstagram, tiktok.
(00:38):
He's even got a podcast, whichyou can find on Spotify, to say
the least, and I love tuninginto that one as well to
brighten my day.
Look, this guy is really,really entertaining.
Let him put a smile on yourface.
Enjoy your day and let's checkout this episode.
All right, everyone.
So today on the podcast, wehave Tavin Dillard.
(00:58):
I am so excited to have you on.
How are you doing today?
Good, james.
Thanks for having me.
Buddy, I appreciate you.
Yeah, yeah, you know, I'm justa huge fan of what you do.
Can we start up from thefoundation kind of share with
our listeners.
You know what you're about andwhat's going on there.
Tavin Dillard (01:12):
Yeah, I'm a little bit of a businessman, you
might say, with lawn careservices, but yeah, so I live in
Chancellor Park that's the nameof the trailer park I live in
and I mow lawns.
But then I do other things,because when the lawns died like
Valentine's just happened hererecently and I did a bunch of
personal video greetings forpeople.
You know me wishing folks happyValentine's, stuff like that.
(01:34):
So there's other things Ifigure out to do.
You know you got to as abusinessman.
You know you got to figure outwhat's the next thing going on
here in case this one don't workout.
You know if there's, you knowif lawns are dead, and I got to
help folks put their Christmasdecorations away it don't matter
, you know whatever they need,kind of thing.
So that's, that's what I gotgoing on.
Chef James (01:53):
Right, it slows down for you and then you pick up
doing that.
So what about, like the burgershed and everything like that?
I mean everything slows down,sorta right.
Tavin Dillard (02:01):
Yeah, well, I mean a team.
Burger shed is the softballteam.
I'm on the burger shed, I eatat that.
That really doesn't slow downfor me.
That's usually three days aweek, you know, I'm in there.
Chef James (02:11):
I thought you were mostly remodeled right?
Tavin Dillard (02:13):
Yeah, they did a remodel and that that they
repainted and you know, got thelogo on the wall and everything.
And I ain't had a like a formal, like sit down, like eye to eye
conversation with bud he ownsthe burger shed about sponsoring
our team.
That's starting up.
You know, the league springsummer league starting up here
in a month or so.
So I just assume and you knowwhat they say that ain't the
(02:36):
smartest thing to do orsomething like that.
So I'll try to talk to him tomake sure, and I didn't even
talk to the fellers, so I got tomake sure we've got the same
roster this season or it's.
You know, some people switch inand out, but man, I'm playing,
I'm planning on being on teamburger shed and I plan on being
in the burger shed even latertoday.
Chef James (02:55):
So yeah, that sounds pretty awesome.
So when you got that burgershow, when you guys warm up, you
guys do any new menu items orno.
The only thing that.
Tavin Dillard (03:04):
So what's happened recently is bud makes
biscuits and gravy.
I think it might have been hismama's recipe, but he never put
it on the menu.
So you just got to know what'sthere and ask for the biscuits
and gravy.
Otherwise you don't know toorder it.
You know how, like someplace isnot on how you do it, James,
with stuff that you make, butyou got like a secret menu, like
you got to be in the insideknowing to ask for it.
(03:26):
Yeah, Like you know, I'msupposed to go to a potluck
later tonight so I can't fill upon the burger shed and I'm
going to make green beans withbacon and I'm open to any
recipes you got, because I gotideas like I hear brown sugar,
maybe garlic powder in there.
But I mean, if you got any tipson that, I'm all ears, buddy.
Chef James (03:46):
You know, what I like is when you take that
you've got your butter, yourbrown sugar in there and put a
little bit of cider vinegar.
You got to get a little acid inthere.
Just, you know sweet, yeah,maybe a little bit of.
Tavin Dillard (03:56):
you put a little bit of cayenne.
But you put all that togetherfirst, and then you pour it over
all the green beans.
Chef James (04:01):
Yeah, yeah, you can, if you go ahead, and if you go
ahead and blanch your greenbeans first, a little salted
water makes it kind of simple.
Tavin Dillard (04:08):
Okay, okay, okay, if they froze, if they froze
green beans, oh yeah, and hefrost overnight.
Chef James (04:13):
Put them in a colander.
Yeah, yeah, yeah, that soundslike that's going to be a winner
.
You use straight bacon or yougoing for pork belly?
Tavin Dillard (04:20):
You know I'm just doing straight bacon.
I was thinking about doing evensalt pork, but that might be
getting a little too wild.
I don't know if you need saltpork.
Chef James (04:28):
Yeah so that might be a little much.
I mean, I sure love to try alittle country ham on that too,
but that's a that's a good idea.
Tavin Dillard (04:34):
Yeah, and then ends in pieces.
You know they sell sometimestoo, but I just went straight
bacon there you go?
Chef James (04:41):
I don't know.
Tavin Dillard (04:42):
Yeah, I don't claim to know what I'm doing.
Most, most of my cooking isopening a bag of fun yens or hot
fries, but I do.
I do like to dabble.
Chef James (04:50):
Well, I mean let's.
I mean you're being modest here.
I mean you got your wholedoughnut ology, you know your
fritters and yeah, you know, Idefinitely.
Tavin Dillard (04:59):
I mean, I know a lot about them donuts.
I'm not saying I'm making themno although I can you give me a
can of biscuits and somevegetable oil I can put together
and some powdered sugar.
I can put together a donut easy, but I ain't making them
frittlers or, you know, themstandard glaze twist and them
blueberry cake donuts.
I don't, you know, I don't.
(05:19):
I know the strength they giveyou in your haunches and viceps,
triceps, four sips, yourintercepts, I mean it's
stripping your whole bodythere's.
You know, I Sprenched at firsthand.
I can mow more lawns when I eata donut.
The way I see it, the way Iunderstood, the way I felt it.
Chef James (05:34):
So yeah, I'm with you, though, you know.
You know I got to do the oneand done on those.
You know I got, I got to bewise with my choice.
There's so much doughnut magic,you know I'm saying yeah, you
really got a.
Tavin Dillard (05:45):
It's almost like you need to make a schedule and
say, well, this week I'm goingfor this that way, because when
you get into the donut store youknow we got donut goals.
That's the name of the one inmy town.
You see everything behind thedisplay and, all of a sudden,
all your.
If you ain't got a plan,everything goes out to winter.
And you just wanted to get, youknow, half a dozen and donut
holes to boot, and that ain'talways the best strategy, you
(06:06):
know you get that you know,Donut anxiety going in there.
Yeah, and I think for the drink.
I know a lot of folks likecoffee, but I mean, you just got
to know it's going to bechocolate milk if you're getting
something and then it bases,that basically pairs.
Now in the chef world I thinkthat's a by, that's a term,
right, you pair it withsomething else, absolutely.
And I think a day in the donutI met that ain't paired with
(06:28):
chocolate milk, even the fruitones, you know, blueberry cake
or whatever.
And I don't know the sameexperience, but that's what I
come up with you know, I thinkit's a great idea.
Chef James (06:37):
I mean, I haven't gone any lower than a, than the,
you know, the whole milk.
You know, okay, I don't do that.
Tavin Dillard (06:43):
2% you know.
No, that's a waste of time.
It's like you're going to pay alittle more for I don't know
what they do to.
However, came out the cows,final, amazed, the way I see it,
and you, know I talk to cows orwhatever, but I don't need that
.
I need that reduced fat.
I'm, I'm in there for the fat.
My body runs on it, on the fat.
That's the strength I need.
Chef James (07:02):
Oh yeah, you ever, just you know for one for the
team and take a dozen in beforepractice, just saying you know,
giving it breakdown on what'sgoing to do, what form.
Tavin Dillard (07:11):
Um we have had.
I don't give them, I don't givethem the breakdowns and they
don't want to listen to it.
Anyhow, they just see go for it.
You know, you know it's like a,like a crow on a bag of funyuns
.
I'll just dive, bomb that boxof donuts and then off it go.
But I have brought in somestuff to the games, not to no
practice, because, truth be told, we don't practice.
You show up after work onThursdays and you play a game
(07:34):
and then you try to get youruniform washed by next week and
that's basically it.
But uh, we have had donuts inthe dugout before and bud, from
the burger shed it's brought abag of curly fries.
So I mean it is a thing.
But uh, it can get expensive.
I mean, yeah, a bag of donutsnow, about a dozen donuts.
I mean it can get kind ofpricey.
Chef James (07:55):
And I mean, you better believe it.
Tavin Dillard (07:57):
You say it's just bread.
But I mean I it's probablyworth it because I mean it is
just bread in a way.
But are you gonna go make adonut?
Chef James (08:04):
I ain't so no, a little bit of time involved.
Tavin Dillard (08:07):
Yeah, and time is money, as they say you ever try
this one.
Chef James (08:12):
I did a one called the old jimmy buffet and I Uh
did a burger with actually built.
Instead of the bun I used acouple donuts.
Tavin Dillard (08:20):
No, I heard about that two donuts.
That's like a state fair,county fair kind of thing.
So you did glaze just laysdonuts, yep.
Yeah, and then what'scheeseburger regular bacon.
Chef James (08:32):
You got a little American cheese on there.
You go upgrade it a little bitand do a shark cheddar.
Tavin Dillard (08:36):
I'm like a little onion jam like ketchup or
mustard or mayo or none of that.
Chef James (08:42):
No, sometimes I just leave some of that off you know
, but what you're saying, Let me.
Tavin Dillard (08:45):
Let me think about this, james.
What you're telling me is thatyou are recommending this.
You aren't telling me to shyaway from the Donut burger.
You're saying it's something Ishould probably lean into.
Chef James (08:55):
Oh yeah, you get that sweet and savory world all
dialed up.
It's a beautiful storm.
Okay, I Believe you.
Hey, you ever heard of thecrown nut?
What do you think of thosecoming out in New York?
Tavin Dillard (09:06):
I ain't never had one, but I have heard about
them.
They like Kind of a croissant,but yeah, yeah, they ain't a
donut made out of crows.
I know that, yeah, so it's likehow you had them.
Chef James (09:18):
They haven't been blessed to have one yet.
Tavin Dillard (09:20):
I wonder what the difference is?
Chef James (09:22):
they flake here, oh yeah, oh yeah, they're a bit
magical, you know they're not asdense as the old donut, but
they dream on that one.
Tavin Dillard (09:30):
I ain't mad at them, you know, I just had one.
You know they, they made it tomy town, I'll tell you that
right.
Chef James (09:37):
You ever liked that Bavarian cream or pastry cream,
or?
I don't love it.
Tavin Dillard (09:41):
I you know what.
Just this year I got into theBoston cream and I thought what
took me so long to get intothese?
Because them are good.
But but the Bavarian that's notlike the more like whipped
cream, like it's lighter.
Yeah, look at you, yeah it'sgot gelatin in there.
Yeah, I don't, I like them denseand I like a lot of it and I
feel like they cheat me withthat.
There's too much air in that,yeah, too much.
(10:03):
I'm sure it's a great flavor,but it ain't the direction I'm
running now, don't.
If I'm at a party and somebodyhas says, hey, would you like
this Bavarian cream pup, I willprobably say yes, I do, and I
will eat that thing because Iain't mad at it, but if you ask
me if I'm running to that onefirst, Probably not.
Chef James (10:23):
No, I make sense.
If it's simple, keep it fun.
Tavin Dillard (10:25):
Yeah, yeah, I mean, hey, it's.
Chef James (10:28):
it's a circle with a hole in the middle and I'm good
, well, so what do you so withall your busy time?
What do you do in your off time, if you ever have it?
Well, there's a lot of folks to.
Tavin Dillard (10:40):
Okay.
So one thing is fishing clips.
That's out on outside of town Ithink it's a bait and tackle
shop, rents or he gives haircutsout there.
That's why they call it fishingclips, because he served food
out there.
You got a restaurant but hecuts hair on a patio and I go
out there and just all the timeWe'll hang out as pretty nice
place to hang out out there, oreven on the lake, and I mean
(11:00):
this is breaking news.
I don't know if it's going tohappen, but he's talking about
getting paddle boats out at thatlake right now.
It's basically a fishing lake,but I think Rance's business
mind is thinking what if folkswent out there just to eat and
hang out and they ain't tryingto Catch no fish or nothing like
that, but they want to get onthe water.
So that's a place to hang outand also the burgers shed.
You know I'll hang out.
If I got my place, somesoftball, I'll ramp my bike.
(11:23):
Yeah, I did get a mo controlcar for the Christmas times, so
that's pretty fun.
It's broke to once so far, butit lasted longer than 11 seconds
.
I mean, growing up you getsomething mo control and you
can't get it past Christmasmorning without it being dead
already, so I was pretty proudof that, yeah.
Chef James (11:44):
I thought you got into airplanes.
Tavin Dillard (11:46):
Well, no, I'm I.
Here's the deal.
There's a gal, a lady and ahusband that I cut they lawns.
I'm a Jean and Raymond Watkins.
And Raymond Got a mo controlairplane for the Christmas times
and he putting it together onthis, you know, living room
floor or whatever, and I washelping them with that and I
(12:06):
think there might be somethingto that.
But I ain't gone and spent nomoney on a mo control plane and
he's still figuring it out, soit looked like it could be fun.
Oh, you know but you know it, mocontrol plane and looks like
golf or skiing.
To me it ain't a cheap sport,that's that's a little pricey
one for sure.
I mean you, you go you, you likefizz beat, I Didn't get.
(12:28):
You can get into that game fora dollar 25.
That's pretty sweet.
Yeah, you get a piss, me andyou.
You go outside and you good togo.
Maybe some cutoff change shortsand a tank top, but you know
that's it.
But you get into golfing.
I mean them, them clubs ain'tcheap.
And then there's all them dread.
They got dress codes at golfcourses.
I'm like well, that's.
(12:49):
I mean, who do you think I amand who do you think you are?
You know, so definitely not John, daily, you know yeah, and then
the skin and that's the spin.
So oh and and and mo controlplanes, it's just the plane
itself.
Then you got to go to a.
Oh yeah, you don't have to goto some designated place.
I guess you can fly it over toCounty Highway or whatever, but
(13:10):
you might get into some troubleor some power lines, you know.
Chef James (13:13):
So I'll be a little rough.
Tavin Dillard (13:15):
Yeah, yeah and then and I hope you stick to
landing, or you're digging itout of irrigation ditch or who
knows what.
Chef James (13:21):
So Very nice.
Yeah, wow, and now does me mom.
She keep you pretty busy too inthe off-time, or no?
Is it just kind of a when shecalls?
Tavin Dillard (13:30):
If I make eye contact with her, she keep me
busy.
But if I can, like you know,leave my trailer, not look back
toward hers, but she do call on,you know, in the landline, and
you can't ignore for too long,like some days you can get away
with being busy enough, but yeah, I mean she's as busy as I let
her keep me, or I'm as busy as Ilet her keep me busy.
(13:51):
Because she got she getting herbaby dolls into spring outfits
now, yeah, starting to rotatethe outfits and and then there's
some help.
She gonna need running errandsfor them.
She want to have parties withthem.
She say they get hungry.
I say they don't got digestivesystems.
She says they hungry and theygetting mad.
And so we get into that and I'mbasically coming back from town
(14:13):
with with snacks that low andbehold, not just her baby dolls
like, but they just so happen tobe me most favorite snacks too.
So, wow, yeah.
So I try to keep her happy, butI also try not to have her, you
know, fill up every day, everyminute of my schedule, which I
(14:35):
be open to doing, you knowbecause you changing that closes
up.
Chef James (14:38):
That's a lot, huh, do you see, is no wardrobe
changes.
Tavin Dillard (14:41):
Yeah, yeah.
There's a time when she firstgot him.
She's changing them to P Jammasevery night.
And boy that got it, boys,that's taken up a lot of her day
.
By time you get 17, 18 babydolls changed, it's like, come
on, what is she gonna do today?
So she knocked that off and nowit's just seasonal.
So I think these will last,maybe into the summer.
Chef James (15:01):
Very nice.
Yeah, yeah, I'm in.
But my grandma, she used tomake it and for hers to, she
used to crochet them.
Can you believe that?
Tavin Dillard (15:08):
Yeah, that's a whole that's a whole nother
world, james, the baby dollworld, and all the day.
All of their needs, from outfitto To different, look like oh,
do I need a little chair and alittle table for him now?
Oh, they need a little bed.
They, now they need a bedspread for their tiny little bed
.
It's like where, where doesthis stop?
(15:29):
I don't know that it do so yougot to just walk away sometimes.
Chef James (15:35):
You sure do, because that closet fills up fast.
When you got him stacked up inthere.
Tavin Dillard (15:40):
Yeah, and then she got, she got a box under her
bed.
You know she rotate them, someof them getting trouble.
I don't know what they do, butthey get in trouble.
So they they off the shelfunder the bed.
So she else yeah, she got a lotof things under the bed.
She got these bonnets forsquirrels that she made back in
the 80s.
She thought that's it.
But I mean, that's just abusiness business mistake right
(16:02):
there, like the squirrels hatebonnets.
And she didn't ask the customerwhat they wanted.
She just thought boy squirrelsure would look cute in a bonnet
, wouldn't it?
Well, yeah, maybe so absolutely.
Chef James (16:14):
What's your favorite dish she makes?
No, I don't cook a lot.
Tavin Dillard (16:18):
No, you know the holidays.
No, she, she started resortinglike at a family union or
something like that.
She'll buy a bucket from KFCbut put it in one of her own
bowls, like she made you know so, so they don't see the box, and
she bring it like out of way,like here's some fried chicken
kind of thing, but there's agreen bean castor roll she's
(16:38):
pretty good at you know, I don'tknow what all it has in it, but
you know that's.
It is a Probably cream ofmushroom soup.
I think it's poured in there aspart of it and these like onion
ring crunch things on top.
But it's pretty good.
That sounds awesome.
Chef James (16:53):
Yeah, so there's chance of park.
How many family members you gotaround you?
I mean, you got well they comeand go.
Tavin Dillard (16:59):
My folks don't live in town.
My memo that's that's likebasically a grandma she's in the
trailer for and then my brother, brett, is a couple years older
than me and he come and go.
He's sometimes he's in jail andsometimes he just disappeared
for a few weeks and then he showback up.
So, yeah, there's some dealersin the tri-county area, you know
(17:20):
, but that's that, that's theimmediate family.
And then, yeah, as you getolder, you got friends that are
closer to you than your familyis, and you know, I got a lot of
them in town.
So that's, that's basically howit is where I'm at.
Chef James (17:33):
Yeah, because we had into the spring.
You got any garden plans.
I mean, I know you do your lawncare service, but what do you
got?
You got anything planned comingup for that?
Tavin Dillard (17:43):
I don't have any personal like where I live in
chance to partner.
There's a lot of gravel, soit's not like I'm I got my own
garden.
I don't have that and I don'thave my own lawn to mow, so I
got other folk stuff.
Now there's folks that want meto plant flowers and bushes.
There's an Izelia bush that I'ma gene Watkins would like
(18:03):
replaced.
She fell into it.
I don't think that's what, butanyhow.
So there's that kind of thing.
I think the nursing home mighthire me to do a little stuff out
front.
You know they got the citybasically kind of handle day
lawn, but you know I've beenaround there enough that where
they they like.
Well, what if you did some ofthis?
You know landscaping kind ofthing with the flowers and
(18:23):
whatever, and I think it's gonnabe a good year, though there's
gonna be a good opportunity fora good bloom, as they say, with
the different stuff.
So there's, there's optionsthere.
I'll put it to you like that,for sure, yeah, we go.
Chef James (18:37):
Yeah, that's good stuff around here.
I try to get out and forage alittle bit.
Yeah, I kind of look forward tospring.
You know, like ramps and Morelscome up in May, so I kind of
try to get out there and hikearound and see what I could find
.
Tavin Dillard (18:50):
Oh, that's good.
What's one of your best findshere to come across?
Chef James (18:54):
Well, I probably have to say it's the ramps can
be kind of crazy.
They come up when you comeacross a real nice ramp field.
They're like, they're beautiful, they're real tasty.
Yeah, you get those, you pick alump, you can saute them down,
you know.
Or you got fiddleheads comingup, but you know spring onions
(19:15):
and all that.
So, yeah, yeah, pretty good.
It is, it is, but you know it's.
I think for me, being a chefand kind of being out in, in the
elements, out in nature, youkind of have a new appreciation
for things you know yeah, yeah,you probably look at it
different way because when, whenyou say foraging, I'm thinking.
Tavin Dillard (19:34):
I'm thinking I'm going out to look at nature.
I'm looking at like flowersthat are pretty.
I'm not thinking about what amI, what can I eat?
This girl and I, all the time,unless I'm, you know, walking by
a peach tree or something likethat, but I Got a couple of
those and pear trees.
Chef James (19:48):
I'm looking for those.
You make peach cobbler.
Oh yeah, oh yeah, how how doyou?
Tavin Dillard (19:54):
somebody asked me the other day and I can't
believe it was heart that hardto well.
I felt like I was a littlestumped, although I should know.
How do you describe thedifference of a pie and a
cobbler to somebody?
Chef James (20:07):
you know, the difference is is the cobbler has
more of a.
It's a bread consistency, mmm.
So you've got that bakingpowder in there and it leavens
that mixture, whereas a piecrust is a lot of butter, some
flour, sugar, and a secret forme, actually, is to put a little
bit of vinegar in there helpsit with the flakiness.
(20:29):
Okay, two different kind ofapplications, absolutely.
One is flat and crispy and theother one's fluffy like a cloud.
Tavin Dillard (20:35):
I I basically described it in shape.
I said, well, a cobbler is likeshape, like a loaf of bread and
A pie is a circle.
But there's a lot more to itthan that.
But I was like I don't know.
You know, it's like there is alittle crust I guess you can
call that on top of a cobbler,but it ain't sitting on a crust
or nothing like that.
Chef James (20:56):
Well, no, you got it .
You got your peaches and yourmixture, that you put those
dumplings on there, you know,and when you're doing the
cobbler right, and then you canchoose.
And sometimes I like to do apet.
You know that peach pie I'lleven do like a, like a pecan
crumble top on it, but my facewill be the pie crust, yeah that
sounds good.
Tavin Dillard (21:16):
That's pretty magical.
That sounds pretty awesome.
I'd put a hurting on that.
Chef James (21:20):
Yeah, you can crumble.
Are you an Alamo guy or are youwhipped cream?
Tavin Dillard (21:25):
I ain't mad at it .
Oh, if those are the options Ialamode, yeah, yeah, for sure,
there we go.
Yeah, and I'm more of a fruitpie than a like a cold meringue.
I have most apricot pie, myfavorite pie in the world, oh
wow.
Chef James (21:41):
Yeah, yeah that's a nice one.
Yeah, holy cow, that's a goodone.
Well, apricot tarts kind ofnice, mm-hmm yeah.
Tavin Dillard (21:48):
Yeah, and I'll eat ice cream with that, but
it's not like I'm heated.
But you know, when you find apie you like it's.
If it's out on the counter,it's fine.
Like that too.
Chef James (21:57):
Oh, that's all right .
Yeah, room temperatures thebest, for sure.
Yeah, yeah.
So yeah, I'm getting hungry.
There you go.
We keep talking about all thisfood, so let's talk about.
You're a hard worker.
You got any words ofinspiration on what it takes to
be an entrepreneur and whatdrives you?
Tavin Dillard (22:14):
Yeah, well, I mean you got to be able to To
deal with a little bit offailure because so much of its
trial and error like well, doesthis work?
Probably the same with a recipe, right?
Chef James (22:24):
You're like well, let's try a little more this.
Tavin Dillard (22:25):
You're not.
Well, ain't gonna do that again.
And then you know if you gotpeople dry heaving or whatever.
But so that's part of it.
Like you got it, you got to trysome things and then say and
then you, then you Re-evaluateit and say, well, I can't do
that again.
So what are we gonna?
do but you got to be like a goodRunning back in football, like
(22:45):
if they, if they, if they feetstop moving, they, they done
right, some of that, hey, someof them old boys they're.
They're running backwards, atsome point they're leaning
against the pile of fellas.
They're like trying to try to.
In all of a sudden they breakthrough and then they keep going
or make it, make a little bitHarder down the field.
I mean that's entrepreneurright there.
(23:06):
You got to keep them feetmoving because nobody else is
going to pick you up and carryyou down the field.
That's the truth.
So I mean you, a lot of timesit's just you and yourself
trying to figure out what thenext is.
And then you find people youknow that are on the outside
looking in saying, hey, what doyou think?
You know folks you trust.
They're like, well, you need tobe running that direction.
And you're like, oh, I didn'tThink about that.
(23:28):
So I mean that helps to get alittle outside, help you know,
there you go.
Chef James (23:32):
Yeah, favorite cookie movie, what do you think?
Cooking movie yeah, movie orshow or whatever.
Tavin Dillard (23:39):
Um three megos.
Chef James (23:42):
Oh my gosh, wow, you got me on that one.
Tavin Dillard (23:45):
Yeah, I mean, part of it is you gotta cook
what you've got.
Like they out in the middle ofthe wilderness and they cook in
bath and they eat bath, and oneof them wants the wings and it's
like, well, hey, you know youtalk about foraging, looking
around like what do we?
Got here to cook?
Uh, I mean you catching batsand eating them.
(24:06):
That's not what I want to eat.
Don't hear me say that, james.
But I'm saying, uh, boy, it's.
It's like you can beresourceful.
Chef James (24:13):
You need to be you know, Tastes like chicken, you
think.
Tavin Dillard (24:17):
Yeah, it looked like it was a little crispy in
that movie, like they burnt it.
That's been a little too toolong over the fire.
But right, um, I guess youdon't.
You don't want it raw bat, Imean, I don't know, I didn't
feel for bats.
I don't know about bad ology,but that's my best guess.
Chef James (24:32):
Yeah, you ever seen Ratatouille?
Tavin Dillard (24:34):
Yeah, a little rat that he can cook.
Chef James (24:37):
A little Remy's under the hat, he's all right.
Tavin Dillard (24:39):
Yeah, yeah, he's, uh, yeah, he can really make
some, some fancy stuff, likestuff I don't, I can't even
pronounce.
Chef James (24:46):
No, some of those are real hard to do.
Yeah, is that your favoritemovie?
It is, it is I like.
I like that one.
Linguine's pretty cool and howthey work through their thing.
It's pretty entertaining.
Tavin Dillard (24:58):
Yeah, yeah, that makes sense.
That one did really what folksstill like to Watch, that you
know, when people still talkingabout it years later, uh,
there's something to it.
Chef James (25:07):
Yeah, that's it for sure, man.
Well, nice, well, yeah, youknow what?
I had a great time with you.
You know, you are real fun.
Tavin Dillard (25:14):
I appreciate it, james, I appreciate.
You know, in the life, I wasthinking about doing more lives
here soon and, uh, I just gotfigured out and then somebody's
like you should warn us or likegive let us know so we can, you
know, be ready when you're goinglive, but I don't even know
when I'm going live.
That's my problem right now.
Chef James (25:31):
Yeah, okay, so for your live shows you're kind of
kind of in the holding pattern.
Tavin Dillard (25:35):
Well, I mean for like going Instagram live or
Facebook live.
Oh yeah, yeah.
But yeah, live shows I do have.
I have a show coming up, uh, inthe spring in Texas and that'll
be like a real live, like I'min person live, not live on the
interweb.
Chef James (25:52):
There you go and they go to your, they go to your
website.
Right, look all that up and youhave amazing merchandise.
Tavin Dillard (25:57):
Of course I've got it on, so I see that the
bank bank had on.
We got the same hat on.
Chef James (26:01):
We sure do.
Yeah, I almost wore my baconone.
Tavin Dillard (26:03):
but I didn't.
Oh yeah, that's a good one too,I'm.
I, uh, yeah, I'm working onsome new stuff.
I do have, uh yeah, shirts, alot of shirts, hats and hoodies,
but shirts are the big thing.
Um, like I got, this one is thefirst one I did, which is a
fully mature peacock with asquirrel and a headlock.
Chef James (26:20):
Oh, I like that.
Tavin Dillard (26:21):
Art I draw.
Yeah, it's uh, you know, I meanthe squirrel's very Rebarous
because he's like this.
You know, this peacock ain'teven got thumbs and he caught me
, he locked him up but I gotthis one.
But I'm working on a town map,cause folks say, hey, where you
know where's the burger shed intown, uh, you know, compared to
where early bird gets the perm,which is where me, my gets her
(26:43):
hair, did our thunder punch,which is the box of gym or the
softball fields, or chancellorpark, where I.
So I drew it out, the whole mapand then I got that, uh,
launching in the month of March,very nice.
Uh yeah, so the town shirts iscoming up and then, um, yeah,
some other stuff coming up.
This spring got a big show inWichita Falls, texas.
(27:04):
Uh, the last day of May, that'sthe May 31st, and yeah, that's
not anywhere yet.
You wouldn't find that on mywebsite.
We're really starting topromote it in March, but I'm
telling you right now oh, now,me and you know and whoever I
think I mentioned it on the livea couple of weeks ago, like if
I'm just chatting with folks, oron my podcast.
I floated it out there, butthere ain't nothing folks can do
(27:25):
about it yet.
There ain't, the tickets ain'tfor sale or nothing till March,
I think so.
Chef James (27:30):
Well, we just call that the soft open.
Tavin Dillard (27:32):
There you go, yeah, we take it, but not in a
main way.
It's a different, it's abusiness term.
We ain't making fun of it,we're teasing it like, hey, this
is going to happen.
Keep an eye out.
Like that, you know here you go.
Chef James (27:45):
You got to keep it open.
We'll have an all right man.
Thank you for your time.
You are amazing and, uh, I hada blast.
Tavin Dillard (27:52):
I appreciate you reaching out, james.
It's been a hoot.
Yes, sir, all right, stay intouch, all right, bye, bye, see
you later.
Chef James (28:01):
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 now.
Hey everyone, welcome to Chef Sense.
I'm your host, chef Massey.
So if you haven't heard ofTavin Dillard, he is this well,
a fictitious character.
He is played by Joel Berry.
Now, Joel Berry is this greatactor, writer, producer.
He's got his own productioncompany called Sweet Tea Films.
You can see Tavin Dillard onInstagram, tiktok.
(00:38):
He's even got a podcast, whichyou can find on Spotify, to say
the least, and I love tuninginto that one as well to
brighten my day.
Look, this guy is really,really entertaining.
Let him put a smile on yourface.
Enjoy your day and let's checkout this episode.
All right, everyone.
So today on the podcast, wehave Tavin Dillard.
(00:58):
I am so excited to have you on.
How are you doing today?
Good, james.
Thanks for having me.
Buddy, I appreciate you.
Yeah, yeah, you know, I'm justa huge fan of what you do.
Can we start up from thefoundation kind of share with
our listeners.
You know what you're about andwhat's going on there.
Tavin Dillard (01:12):
Yeah, I'm a little bit of a businessman, you
might say, with lawn careservices, but yeah, so I live in
Chancellor Park that's the nameof the trailer park I live in
and I mow lawns.
But then I do other things,because when the lawns died like
Valentine's just happened hererecently and I did a bunch of
personal video greetings forpeople.
You know me wishing folks happyValentine's, stuff like that.
(01:34):
So there's other things Ifigure out to do.
You know you got to as abusinessman.
You know you got to figure outwhat's the next thing going on
here in case this one don't workout.
You know if there's, you knowif lawns are dead, and I got to
help folks put their Christmasdecorations away it don't matter
, you know whatever they need,kind of thing.
So that's, that's what I gotgoing on.
Chef James (01:53):
Right, it slows down for you and then you pick up
doing that.
So what about, like the burgershed and everything like that?
I mean everything slows down,sorta right.
Tavin Dillard (02:01):
Yeah, well, I mean a team.
Burger shed is the softballteam.
I'm on the burger shed, I eatat that.
That really doesn't slow downfor me.
That's usually three days aweek, you know, I'm in there.
Chef James (02:11):
I thought you were mostly remodeled right?
Tavin Dillard (02:13):
Yeah, they did a remodel and that that they
repainted and you know, got thelogo on the wall and everything.
And I ain't had a like a formal, like sit down, like eye to eye
conversation with bud he ownsthe burger shed about sponsoring
our team.
That's starting up.
You know, the league springsummer league starting up here
in a month or so.
So I just assume and you knowwhat they say that ain't the
(02:36):
smartest thing to do orsomething like that.
So I'll try to talk to him tomake sure, and I didn't even
talk to the fellers, so I got tomake sure we've got the same
roster this season or it's.
You know, some people switch inand out, but man, I'm playing,
I'm planning on being on teamburger shed and I plan on being
in the burger shed even latertoday.
Chef James (02:55):
So yeah, that sounds pretty awesome.
So when you got that burgershow, when you guys warm up, you
guys do any new menu items orno.
The only thing that.
Tavin Dillard (03:04):
So what's happened recently is bud makes
biscuits and gravy.
I think it might have been hismama's recipe, but he never put
it on the menu.
So you just got to know what'sthere and ask for the biscuits
and gravy.
Otherwise you don't know toorder it.
You know how, like someplace isnot on how you do it, James,
with stuff that you make, butyou got like a secret menu, like
you got to be in the insideknowing to ask for it.
(03:26):
Yeah, Like you know, I'msupposed to go to a potluck
later tonight so I can't fill upon the burger shed and I'm
going to make green beans withbacon and I'm open to any
recipes you got, because I gotideas like I hear brown sugar,
maybe garlic powder in there.
But I mean, if you got any tipson that, I'm all ears, buddy.
Chef James (03:46):
You know, what I like is when you take that
you've got your butter, yourbrown sugar in there and put a
little bit of cider vinegar.
You got to get a little acid inthere.
Just, you know sweet, yeah,maybe a little bit of.
Tavin Dillard (03:56):
you put a little bit of cayenne.
But you put all that togetherfirst, and then you pour it over
all the green beans.
Chef James (04:01):
Yeah, yeah, you can, if you go ahead, and if you go
ahead and blanch your greenbeans first, a little salted
water makes it kind of simple.
Tavin Dillard (04:08):
Okay, okay, okay, if they froze, if they froze
green beans, oh yeah, and hefrost overnight.
Chef James (04:13):
Put them in a colander.
Yeah, yeah, yeah, that soundslike that's going to be a winner
.
You use straight bacon or yougoing for pork belly?
Tavin Dillard (04:20):
You know I'm just doing straight bacon.
I was thinking about doing evensalt pork, but that might be
getting a little too wild.
I don't know if you need saltpork.
Chef James (04:28):
Yeah so that might be a little much.
I mean, I sure love to try alittle country ham on that too,
but that's a that's a good idea.
Tavin Dillard (04:34):
Yeah, and then ends in pieces.
You know they sell sometimestoo, but I just went straight
bacon there you go?
Chef James (04:41):
I don't know.
Tavin Dillard (04:42):
Yeah, I don't claim to know what I'm doing.
Most, most of my cooking isopening a bag of fun yens or hot
fries, but I do.
I do like to dabble.
Chef James (04:50):
Well, I mean let's.
I mean you're being modest here.
I mean you got your wholedoughnut ology, you know your
fritters and yeah, you know, Idefinitely.
Tavin Dillard (04:59):
I mean, I know a lot about them donuts.
I'm not saying I'm making themno although I can you give me a
can of biscuits and somevegetable oil I can put together
and some powdered sugar.
I can put together a donut easy, but I ain't making them
frittlers or, you know, themstandard glaze twist and them
blueberry cake donuts.
I don't, you know, I don't.
(05:19):
I know the strength they giveyou in your haunches and viceps,
triceps, four sips, yourintercepts, I mean it's
stripping your whole bodythere's.
You know, I Sprenched at firsthand.
I can mow more lawns when I eata donut.
The way I see it, the way Iunderstood, the way I felt it.
Chef James (05:34):
So yeah, I'm with you, though, you know.
You know I got to do the oneand done on those.
You know I got, I got to bewise with my choice.
There's so much doughnut magic,you know I'm saying yeah, you
really got a.
Tavin Dillard (05:45):
It's almost like you need to make a schedule and
say, well, this week I'm goingfor this that way, because when
you get into the donut store youknow we got donut goals.
That's the name of the one inmy town.
You see everything behind thedisplay and, all of a sudden,
all your.
If you ain't got a plan,everything goes out to winter.
And you just wanted to get, youknow, half a dozen and donut
holes to boot, and that ain'talways the best strategy, you
(06:06):
know you get that you know,Donut anxiety going in there.
Yeah, and I think for the drink.
I know a lot of folks likecoffee, but I mean, you just got
to know it's going to bechocolate milk if you're getting
something and then it bases,that basically pairs.
Now in the chef world I thinkthat's a by, that's a term,
right, you pair it withsomething else, absolutely.
And I think a day in the donutI met that ain't paired with
(06:28):
chocolate milk, even the fruitones, you know, blueberry cake
or whatever.
And I don't know the sameexperience, but that's what I
come up with you know, I thinkit's a great idea.
Chef James (06:37):
I mean, I haven't gone any lower than a, than the,
you know, the whole milk.
You know, okay, I don't do that.
Tavin Dillard (06:43):
2% you know.
No, that's a waste of time.
It's like you're going to pay alittle more for I don't know
what they do to.
However, came out the cows,final, amazed, the way I see it,
and you, know I talk to cows orwhatever, but I don't need that
.
I need that reduced fat.
I'm, I'm in there for the fat.
My body runs on it, on the fat.
That's the strength I need.
Chef James (07:02):
Oh yeah, you ever, just you know for one for the
team and take a dozen in beforepractice, just saying you know,
giving it breakdown on what'sgoing to do, what form.
Tavin Dillard (07:11):
Um we have had.
I don't give them, I don't givethem the breakdowns and they
don't want to listen to it.
Anyhow, they just see go for it.
You know, you know it's like a,like a crow on a bag of funyuns
.
I'll just dive, bomb that boxof donuts and then off it go.
But I have brought in somestuff to the games, not to no
practice, because, truth be told, we don't practice.
You show up after work onThursdays and you play a game
(07:34):
and then you try to get youruniform washed by next week and
that's basically it.
But uh, we have had donuts inthe dugout before and bud, from
the burger shed it's brought abag of curly fries.
So I mean it is a thing.
But uh, it can get expensive.
I mean, yeah, a bag of donutsnow, about a dozen donuts.
I mean it can get kind ofpricey.
Chef James (07:55):
And I mean, you better believe it.
Tavin Dillard (07:57):
You say it's just bread.
But I mean I it's probablyworth it because I mean it is
just bread in a way.
But are you gonna go make adonut?
Chef James (08:04):
I ain't so no, a little bit of time involved.
Tavin Dillard (08:07):
Yeah, and time is money, as they say you ever try
this one.
Chef James (08:12):
I did a one called the old jimmy buffet and I Uh
did a burger with actually built.
Instead of the bun I used acouple donuts.
Tavin Dillard (08:20):
No, I heard about that two donuts.
That's like a state fair,county fair kind of thing.
So you did glaze just laysdonuts, yep.
Yeah, and then what'scheeseburger regular bacon.
Chef James (08:32):
You got a little American cheese on there.
You go upgrade it a little bitand do a shark cheddar.
Tavin Dillard (08:36):
I'm like a little onion jam like ketchup or
mustard or mayo or none of that.
Chef James (08:42):
No, sometimes I just leave some of that off you know
, but what you're saying, Let me.
Tavin Dillard (08:45):
Let me think about this, james.
What you're telling me is thatyou are recommending this.
You aren't telling me to shyaway from the Donut burger.
You're saying it's something Ishould probably lean into.
Chef James (08:55):
Oh yeah, you get that sweet and savory world all
dialed up.
It's a beautiful storm.
Okay, I Believe you.
Hey, you ever heard of thecrown nut?
What do you think of thosecoming out in New York?
Tavin Dillard (09:06):
I ain't never had one, but I have heard about
them.
They like Kind of a croissant,but yeah, yeah, they ain't a
donut made out of crows.
I know that, yeah, so it's likehow you had them.
Chef James (09:18):
They haven't been blessed to have one yet.
Tavin Dillard (09:20):
I wonder what the difference is?
Chef James (09:22):
they flake here, oh yeah, oh yeah, they're a bit
magical, you know they're not asdense as the old donut, but
they dream on that one.
Tavin Dillard (09:30):
I ain't mad at them, you know, I just had one.
You know they, they made it tomy town, I'll tell you that
right.
Chef James (09:37):
You ever liked that Bavarian cream or pastry cream,
or?
I don't love it.
Tavin Dillard (09:41):
I you know what.
Just this year I got into theBoston cream and I thought what
took me so long to get intothese?
Because them are good.
But but the Bavarian that's notlike the more like whipped
cream, like it's lighter.
Yeah, look at you, yeah it'sgot gelatin in there.
Yeah, I don't, I like them denseand I like a lot of it and I
feel like they cheat me withthat.
There's too much air in that,yeah, too much.
(10:03):
I'm sure it's a great flavor,but it ain't the direction I'm
running now, don't.
If I'm at a party and somebodyhas says, hey, would you like
this Bavarian cream pup, I willprobably say yes, I do, and I
will eat that thing because Iain't mad at it, but if you ask
me if I'm running to that onefirst, Probably not.
Chef James (10:23):
No, I make sense.
If it's simple, keep it fun.
Tavin Dillard (10:25):
Yeah, yeah, I mean, hey, it's.
Chef James (10:28):
it's a circle with a hole in the middle and I'm good
, well, so what do you so withall your busy time?
What do you do in your off time, if you ever have it?
Well, there's a lot of folks to.
Tavin Dillard (10:40):
Okay.
So one thing is fishing clips.
That's out on outside of town Ithink it's a bait and tackle
shop, rents or he gives haircutsout there.
That's why they call it fishingclips, because he served food
out there.
You got a restaurant but hecuts hair on a patio and I go
out there and just all the timeWe'll hang out as pretty nice
place to hang out out there, oreven on the lake, and I mean
(11:00):
this is breaking news.
I don't know if it's going tohappen, but he's talking about
getting paddle boats out at thatlake right now.
It's basically a fishing lake,but I think Rance's business
mind is thinking what if folkswent out there just to eat and
hang out and they ain't tryingto Catch no fish or nothing like
that, but they want to get onthe water.
So that's a place to hang outand also the burgers shed.
You know I'll hang out.
If I got my place, somesoftball, I'll ramp my bike.
(11:23):
Yeah, I did get a mo controlcar for the Christmas times, so
that's pretty fun.
It's broke to once so far, butit lasted longer than 11 seconds
.
I mean, growing up you getsomething mo control and you
can't get it past Christmasmorning without it being dead
already, so I was pretty proudof that, yeah.
Chef James (11:44):
I thought you got into airplanes.
Tavin Dillard (11:46):
Well, no, I'm I.
Here's the deal.
There's a gal, a lady and ahusband that I cut they lawns.
I'm a Jean and Raymond Watkins.
And Raymond Got a mo controlairplane for the Christmas times
and he putting it together onthis, you know, living room
floor or whatever, and I washelping them with that and I
(12:06):
think there might be somethingto that.
But I ain't gone and spent nomoney on a mo control plane and
he's still figuring it out, soit looked like it could be fun.
Oh, you know but you know it, mocontrol plane and looks like
golf or skiing.
To me it ain't a cheap sport,that's that's a little pricey
one for sure.
I mean you, you go you, you likefizz beat, I Didn't get.
(12:28):
You can get into that game fora dollar 25.
That's pretty sweet.
Yeah, you get a piss, me andyou.
You go outside and you good togo.
Maybe some cutoff change shortsand a tank top, but you know
that's it.
But you get into golfing.
I mean them, them clubs ain'tcheap.
And then there's all them dread.
They got dress codes at golfcourses.
I'm like well, that's.
(12:49):
I mean, who do you think I amand who do you think you are?
You know, so definitely not John, daily, you know yeah, and then
the skin and that's the spin.
So oh and and and mo controlplanes, it's just the plane
itself.
Then you got to go to a.
Oh yeah, you don't have to goto some designated place.
I guess you can fly it over toCounty Highway or whatever, but
(13:10):
you might get into some troubleor some power lines, you know.
Chef James (13:13):
So I'll be a little rough.
Tavin Dillard (13:15):
Yeah, yeah and then and I hope you stick to
landing, or you're digging itout of irrigation ditch or who
knows what.
Chef James (13:21):
So Very nice.
Yeah, wow, and now does me mom.
She keep you pretty busy too inthe off-time, or no?
Is it just kind of a when shecalls?
Tavin Dillard (13:30):
If I make eye contact with her, she keep me
busy.
But if I can, like you know,leave my trailer, not look back
toward hers, but she do call on,you know, in the landline, and
you can't ignore for too long,like some days you can get away
with being busy enough, but yeah, I mean she's as busy as I let
her keep me, or I'm as busy as Ilet her keep me busy.
(13:51):
Because she got she getting herbaby dolls into spring outfits
now, yeah, starting to rotatethe outfits and and then there's
some help.
She gonna need running errandsfor them.
She want to have parties withthem.
She say they get hungry.
I say they don't got digestivesystems.
She says they hungry and theygetting mad.
And so we get into that and I'mbasically coming back from town
(14:13):
with with snacks that low andbehold, not just her baby dolls
like, but they just so happen tobe me most favorite snacks too.
So, wow, yeah.
So I try to keep her happy, butI also try not to have her, you
know, fill up every day, everyminute of my schedule, which I
(14:35):
be open to doing, you knowbecause you changing that closes
up.
Chef James (14:38):
That's a lot, huh, do you see, is no wardrobe
changes.
Tavin Dillard (14:41):
Yeah, yeah.
There's a time when she firstgot him.
She's changing them to P Jammasevery night.
And boy that got it, boys,that's taken up a lot of her day
.
By time you get 17, 18 babydolls changed, it's like, come
on, what is she gonna do today?
So she knocked that off and nowit's just seasonal.
So I think these will last,maybe into the summer.
Chef James (15:01):
Very nice.
Yeah, yeah, I'm in.
But my grandma, she used tomake it and for hers to, she
used to crochet them.
Can you believe that?
Tavin Dillard (15:08):
Yeah, that's a whole that's a whole nother
world, james, the baby dollworld, and all the day.
All of their needs, from outfitto To different, look like oh,
do I need a little chair and alittle table for him now?
Oh, they need a little bed.
They, now they need a bedspread for their tiny little bed
.
It's like where, where doesthis stop?
(15:29):
I don't know that it do so yougot to just walk away sometimes.
Chef James (15:35):
You sure do, because that closet fills up fast.
When you got him stacked up inthere.
Tavin Dillard (15:40):
Yeah, and then she got, she got a box under her
bed.
You know she rotate them, someof them getting trouble.
I don't know what they do, butthey get in trouble.
So they they off the shelfunder the bed.
So she else yeah, she got a lotof things under the bed.
She got these bonnets forsquirrels that she made back in
the 80s.
She thought that's it.
But I mean, that's just abusiness business mistake right
(16:02):
there, like the squirrels hatebonnets.
And she didn't ask the customerwhat they wanted.
She just thought boy squirrelsure would look cute in a bonnet
, wouldn't it?
Well, yeah, maybe so absolutely.
Chef James (16:14):
What's your favorite dish she makes?
No, I don't cook a lot.
Tavin Dillard (16:18):
No, you know the holidays.
No, she, she started resortinglike at a family union or
something like that.
She'll buy a bucket from KFCbut put it in one of her own
bowls, like she made you know so, so they don't see the box, and
she bring it like out of way,like here's some fried chicken
kind of thing, but there's agreen bean castor roll she's
(16:38):
pretty good at you know, I don'tknow what all it has in it, but
you know that's.
It is a Probably cream ofmushroom soup.
I think it's poured in there aspart of it and these like onion
ring crunch things on top.
But it's pretty good.
That sounds awesome.
Chef James (16:53):
Yeah, so there's chance of park.
How many family members you gotaround you?
I mean, you got well they comeand go.
Tavin Dillard (16:59):
My folks don't live in town.
My memo that's that's likebasically a grandma she's in the
trailer for and then my brother, brett, is a couple years older
than me and he come and go.
He's sometimes he's in jail andsometimes he just disappeared
for a few weeks and then he showback up.
So, yeah, there's some dealersin the tri-county area, you know
(17:20):
, but that's that, that's theimmediate family.
And then, yeah, as you getolder, you got friends that are
closer to you than your familyis, and you know, I got a lot of
them in town.
So that's, that's basically howit is where I'm at.
Chef James (17:33):
Yeah, because we had into the spring.
You got any garden plans.
I mean, I know you do your lawncare service, but what do you
got?
You got anything planned comingup for that?
Tavin Dillard (17:43):
I don't have any personal like where I live in
chance to partner.
There's a lot of gravel, soit's not like I'm I got my own
garden.
I don't have that and I don'thave my own lawn to mow, so I
got other folk stuff.
Now there's folks that want meto plant flowers and bushes.
There's an Izelia bush that I'ma gene Watkins would like
(18:03):
replaced.
She fell into it.
I don't think that's what, butanyhow.
So there's that kind of thing.
I think the nursing home mighthire me to do a little stuff out
front.
You know they got the citybasically kind of handle day
lawn, but you know I've beenaround there enough that where
they they like.
Well, what if you did some ofthis?
You know landscaping kind ofthing with the flowers and
(18:23):
whatever, and I think it's gonnabe a good year, though there's
gonna be a good opportunity fora good bloom, as they say, with
the different stuff.
So there's, there's optionsthere.
I'll put it to you like that,for sure, yeah, we go.
Chef James (18:37):
Yeah, that's good stuff around here.
I try to get out and forage alittle bit.
Yeah, I kind of look forward tospring.
You know, like ramps and Morelscome up in May, so I kind of
try to get out there and hikearound and see what I could find
.
Tavin Dillard (18:50):
Oh, that's good.
What's one of your best findshere to come across?
Chef James (18:54):
Well, I probably have to say it's the ramps can
be kind of crazy.
They come up when you comeacross a real nice ramp field.
They're like, they're beautiful, they're real tasty.
Yeah, you get those, you pick alump, you can saute them down,
you know.
Or you got fiddleheads comingup, but you know spring onions
(19:15):
and all that.
So, yeah, yeah, pretty good.
It is, it is, but you know it's.
I think for me, being a chefand kind of being out in, in the
elements, out in nature, youkind of have a new appreciation
for things you know yeah, yeah,you probably look at it
different way because when, whenyou say foraging, I'm thinking.
Tavin Dillard (19:34):
I'm thinking I'm going out to look at nature.
I'm looking at like flowersthat are pretty.
I'm not thinking about what amI, what can I eat?
This girl and I, all the time,unless I'm, you know, walking by
a peach tree or something likethat, but I Got a couple of
those and pear trees.
Chef James (19:48):
I'm looking for those.
You make peach cobbler.
Oh yeah, oh yeah, how how doyou?
Tavin Dillard (19:54):
somebody asked me the other day and I can't
believe it was heart that hardto well.
I felt like I was a littlestumped, although I should know.
How do you describe thedifference of a pie and a
cobbler to somebody?
Chef James (20:07):
you know, the difference is is the cobbler has
more of a.
It's a bread consistency, mmm.
So you've got that bakingpowder in there and it leavens
that mixture, whereas a piecrust is a lot of butter, some
flour, sugar, and a secret forme, actually, is to put a little
bit of vinegar in there helpsit with the flakiness.
(20:29):
Okay, two different kind ofapplications, absolutely.
One is flat and crispy and theother one's fluffy like a cloud.
Tavin Dillard (20:35):
I I basically described it in shape.
I said, well, a cobbler is likeshape, like a loaf of bread and
A pie is a circle.
But there's a lot more to itthan that.
But I was like I don't know.
You know, it's like there is alittle crust I guess you can
call that on top of a cobbler,but it ain't sitting on a crust
or nothing like that.
Chef James (20:56):
Well, no, you got it .
You got your peaches and yourmixture, that you put those
dumplings on there, you know,and when you're doing the
cobbler right, and then you canchoose.
And sometimes I like to do apet.
You know that peach pie I'lleven do like a, like a pecan
crumble top on it, but my facewill be the pie crust, yeah that
sounds good.
Tavin Dillard (21:16):
That's pretty magical.
That sounds pretty awesome.
I'd put a hurting on that.
Chef James (21:20):
Yeah, you can crumble.
Are you an Alamo guy or are youwhipped cream?
Tavin Dillard (21:25):
I ain't mad at it .
Oh, if those are the options Ialamode, yeah, yeah, for sure,
there we go.
Yeah, and I'm more of a fruitpie than a like a cold meringue.
I have most apricot pie, myfavorite pie in the world, oh
wow.
Chef James (21:41):
Yeah, yeah that's a nice one.
Yeah, holy cow, that's a goodone.
Well, apricot tarts kind ofnice, mm-hmm yeah.
Tavin Dillard (21:48):
Yeah, and I'll eat ice cream with that, but
it's not like I'm heated.
But you know, when you find apie you like it's.
If it's out on the counter,it's fine.
Like that too.
Chef James (21:57):
Oh, that's all right .
Yeah, room temperatures thebest, for sure.
Yeah, yeah.
So yeah, I'm getting hungry.
There you go.
We keep talking about all thisfood, so let's talk about.
You're a hard worker.
You got any words ofinspiration on what it takes to
be an entrepreneur and whatdrives you?
Tavin Dillard (22:14):
Yeah, well, I mean you got to be able to To
deal with a little bit offailure because so much of its
trial and error like well, doesthis work?
Probably the same with a recipe, right?
Chef James (22:24):
You're like well, let's try a little more this.
Tavin Dillard (22:25):
You're not.
Well, ain't gonna do that again.
And then you know if you gotpeople dry heaving or whatever.
But so that's part of it.
Like you got it, you got to trysome things and then say and
then you, then you Re-evaluateit and say, well, I can't do
that again.
So what are we gonna?
do but you got to be like a goodRunning back in football, like
(22:45):
if they, if they, if they feetstop moving, they, they done
right, some of that, hey, someof them old boys they're.
They're running backwards, atsome point they're leaning
against the pile of fellas.
They're like trying to try to.
In all of a sudden they breakthrough and then they keep going
or make it, make a little bitHarder down the field.
I mean that's entrepreneurright there.
(23:06):
You got to keep them feetmoving because nobody else is
going to pick you up and carryyou down the field.
That's the truth.
So I mean you, a lot of timesit's just you and yourself
trying to figure out what thenext is.
And then you find people youknow that are on the outside
looking in saying, hey, what doyou think?
You know folks you trust.
They're like, well, you need tobe running that direction.
And you're like, oh, I didn'tThink about that.
(23:28):
So I mean that helps to get alittle outside, help you know,
there you go.
Chef James (23:32):
Yeah, favorite cookie movie, what do you think?
Cooking movie yeah, movie orshow or whatever.
Tavin Dillard (23:39):
Um three megos.
Chef James (23:42):
Oh my gosh, wow, you got me on that one.
Tavin Dillard (23:45):
Yeah, I mean, part of it is you gotta cook
what you've got.
Like they out in the middle ofthe wilderness and they cook in
bath and they eat bath, and oneof them wants the wings and it's
like, well, hey, you know youtalk about foraging, looking
around like what do we?
Got here to cook?
Uh, I mean you catching batsand eating them.
(24:06):
That's not what I want to eat.
Don't hear me say that, james.
But I'm saying, uh, boy, it's.
It's like you can beresourceful.
Chef James (24:13):
You need to be you know, Tastes like chicken, you
think.
Tavin Dillard (24:17):
Yeah, it looked like it was a little crispy in
that movie, like they burnt it.
That's been a little too toolong over the fire.
But right, um, I guess youdon't.
You don't want it raw bat, Imean, I don't know, I didn't
feel for bats.
I don't know about bad ology,but that's my best guess.
Chef James (24:32):
Yeah, you ever seen Ratatouille?
Tavin Dillard (24:34):
Yeah, a little rat that he can cook.
Chef James (24:37):
A little Remy's under the hat, he's all right.
Tavin Dillard (24:39):
Yeah, yeah, he's, uh, yeah, he can really make
some, some fancy stuff, likestuff I don't, I can't even
pronounce.
Chef James (24:46):
No, some of those are real hard to do.
Yeah, is that your favoritemovie?
It is, it is I like.
I like that one.
Linguine's pretty cool and howthey work through their thing.
It's pretty entertaining.
Tavin Dillard (24:58):
Yeah, yeah, that makes sense.
That one did really what folksstill like to Watch, that you
know, when people still talkingabout it years later, uh,
there's something to it.
Chef James (25:07):
Yeah, that's it for sure, man.
Well, nice, well, yeah, youknow what?
I had a great time with you.
You know, you are real fun.
Tavin Dillard (25:14):
I appreciate it, james, I appreciate.
You know, in the life, I wasthinking about doing more lives
here soon and, uh, I just gotfigured out and then somebody's
like you should warn us or likegive let us know so we can, you
know, be ready when you're goinglive, but I don't even know
when I'm going live.
That's my problem right now.
Chef James (25:31):
Yeah, okay, so for your live shows you're kind of
kind of in the holding pattern.
Tavin Dillard (25:35):
Well, I mean for like going Instagram live or
Facebook live.
Oh yeah, yeah.
But yeah, live shows I do have.
I have a show coming up, uh, inthe spring in Texas and that'll
be like a real live, like I'min person live, not live on the
interweb.
Chef James (25:52):
There you go and they go to your, they go to your
website.
Right, look all that up and youhave amazing merchandise.
Tavin Dillard (25:57):
Of course I've got it on, so I see that the
bank bank had on.
We got the same hat on.
Chef James (26:01):
We sure do.
Yeah, I almost wore my baconone.
Tavin Dillard (26:03):
but I didn't.
Oh yeah, that's a good one too,I'm.
I, uh, yeah, I'm working onsome new stuff.
I do have, uh yeah, shirts, alot of shirts, hats and hoodies,
but shirts are the big thing.
Um, like I got, this one is thefirst one I did, which is a
fully mature peacock with asquirrel and a headlock.
Chef James (26:20):
Oh, I like that.
Tavin Dillard (26:21):
Art I draw.
Yeah, it's uh, you know, I meanthe squirrel's very Rebarous
because he's like this.
You know, this peacock ain'teven got thumbs and he caught me
, he locked him up but I gotthis one.
But I'm working on a town map,cause folks say, hey, where you
know where's the burger shed intown, uh, you know, compared to
where early bird gets the perm,which is where me, my gets her
(26:43):
hair, did our thunder punch,which is the box of gym or the
softball fields, or chancellorpark, where I.
So I drew it out, the whole mapand then I got that, uh,
launching in the month of March,very nice.
Uh yeah, so the town shirts iscoming up and then, um, yeah,
some other stuff coming up.
This spring got a big show inWichita Falls, texas.
(27:04):
Uh, the last day of May, that'sthe May 31st, and yeah, that's
not anywhere yet.
You wouldn't find that on mywebsite.
We're really starting topromote it in March, but I'm
telling you right now oh, now,me and you know and whoever I
think I mentioned it on the livea couple of weeks ago, like if
I'm just chatting with folks, oron my podcast.
I floated it out there, butthere ain't nothing folks can do
(27:25):
about it yet.
There ain't, the tickets ain'tfor sale or nothing till March,
I think so.
Chef James (27:30):
Well, we just call that the soft open.
Tavin Dillard (27:32):
There you go, yeah, we take it, but not in a
main way.
It's a different, it's abusiness term.
We ain't making fun of it,we're teasing it like, hey, this
is going to happen.
Keep an eye out.
Like that, you know here you go.
Chef James (27:45):
You got to keep it open.
We'll have an all right man.
Thank you for your time.
You are amazing and, uh, I hada blast.
Tavin Dillard (27:52):
I appreciate you reaching out, james.
It's been a hoot.
Yes, sir, all right, stay intouch, all right, bye, bye, see
you later.
Chef James (28:01):
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 now.
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