September 23, 2025 • 14 mins
From Wolfgang Puck’s Oscar kitchens to the heart of Central PA, Chef Sachiko Baez brings passion, culture, and flavor to every plate. In this episode of Coffee with E, we step into the kitchen with Chef Sachiko to cook her signature smoked salmon latkes and uncover her inspiring journey.
Chef Sachiko, co-owner of Coda Rouge, has cooked for Hollywood’s biggest events, trained under Wolfgang Puck, and now pours her talent into creating authentic, fresh, made-to-order meals right here in our community. She also shares how mentorship fuels her purpose, giving young chefs the opportunity to learn, grow, and believe in their dreams.
Whether you love food, leadership, or stories of perseverance, this conversation will leave you inspired and hungry for both inspiration and flavor.
☕ In This Episode, You’ll Learn:
- How Chef Sachiko creates her famous smoked salmon latkes
- What it was like working under Wolfgang Puck at the Oscars and Grammys
- How her Japanese heritage and grandmother shaped her culinary roots
- The challenges and victories of being a minority female chef
- Why mentorship is central to her mission of uplifting the next generation
- How Coda Rouge brings farm-to-fresh dining to Central PA
📍 Visit Coda Rouge: 2013 North 6th Street, Harrisburg, PA | Open 8am-2pm Mon-Fri, 10am-4pm Sat-Sun
Follow their journey: Coda Rouge on Instagram, TikTok, and Facebook.
⸻
🔗 Sponsored by:
TOCH Construction • Allstate Insurance – Rob Shaw
Chavis Law Firm • Dirty Dog Hauling
💼 Powered by The Erica Rawls Team
#CoffeeWithE #ChefSachiko #CookingWithSachiko #CodaRouge #SmokedSalmonLatkes #WolfgangPuck #WomenInLeadership #MinorityChefs #FoodInspiration #FarmToTable #CookingShow #CulinaryJourney #YouthEmpowerment #FoodCulture #JapaneseCooking
Follow Us for More Inspiration:
📸 Instagram: @erica.rawls
🎥 YouTube: Erica Rawls
📧 For inquiries and collaborations: customercare@ericarawls.com
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Erica Rawls (00:00):
Okay, y'all.
So this is a special edition ofCoffee with E.
I have the privilege ofactually cooking with an amazing
chef in the central Kia area.
I don't even know how manypeople know about her and her
talent and the business that herand her co-owner run, but we're
going to actually preparesomething today, sashi.
Chef Sachiko Baez (00:30):
Okay, yes, yes, hi, good morning.
I'm Tiafsachiko.
We're going to make smokedsalmon latkes today, which is
one of our popular dishes hereat Cotaroo's.
Erica Rawls (00:42):
Let's get into it.
So I never did this before.
I always see people do it, soI'm excited just to let's get
into it.
So I never did this before.
I always see people do it, soI'm excited, just to let's get
to it.
Chef Sachiko Baez (00:47):
Yes, I like to do things as authentic as I
can.
Okay, the potato latke part isvery authentic and it comes from
the Jewish culture, so it'sshredded potato with shredded
white onion and egg yolk,seasoned with salt and pepper,
and then we're gonna actuallycook it almost like hash browns.
I've never had hash brownsbefore, so we'll.
Erica Rawls (01:11):
Actually I don't want to embarrass her y'all here
we go.
Chef Sachiko Baez (01:15):
It's through there.
Okay, yeah, so we'll make thisin here.
We actually cook it down so itcan be crispy.
It's almost like frying it onboth sides to give it a little
crispness, but the inside isstill soft.
Okay, it's seasoned.
They usually eat this with likeapplesauce or sour cream, and
they do smoked salmon as well.
Erica Rawls (01:34):
Okay, it does look like a hash brown.
Chef Sachiko Baez (01:38):
Yeah, we do this to order.
So when order comes through,yeah, we cook it to order, we do
this to order.
Oh really, yeah, we cook it toorder.
I cook everything to order,that's what.
Erica Rawls (01:48):
I love about this place Everything tastes so fresh
, Like you can tell it's made toorder.
Unlike other people, theypre-planned their meals on how
many people may want it.
Chef Sachiko Baez (01:57):
That's right.
I love that about y'all.
Thank you, this is the finishedproduct, so we lay the base on
the plate, and now your job isgoing to come in.
So what you're going to do?
And you can use gloves as well.
Yes, well, you can.
Erica Rawls (02:15):
Someone's going to eat this dress.
You're just going to spreadthis.
Chef Sachiko Baez (02:20):
This is a dill, cream cheese Dill, sour
cream and fresh dill.
You're going to spread thatover top.
What's that?
Big hands, those are going tobe good, seriously Hilarious,
but I might have a bigger size.
Erica Rawls (02:34):
No, we're good Dirty Dog Hauling.
Thank you so much for yoursponsorship.
If you're looking for a junkremoval company, they are the
go-to company.
Whether you have a small job ora large job and even excavation
, you want to check them out.
They are reasonable and alsotimely and effective Dirty Dog
Hauling.
Now back to the show.
Chef Sachiko Baez (02:55):
Yeah, and you just want to.
It's really easy, it's veryspreadable.
You just want to spread?
How am I?
Okay, yeah, a nice, nice thinlayer.
Yeah, that looks good.
Erica Rawls (03:07):
Looks good.
Yeah, now y'all may not knowthis, but she's a really good
chef.
Like she is, I like to sayshe's renowned.
Chef Sachiko Baez (03:19):
Oh to my.
Oh, stop it.
I know those, but you weren't.
She worked under her.
No, but you worked under her.
I did.
I went to only five stars.
Yes, I worked under whoopingpup.
Yeah, you're almost 20 years.
I was pretty much my wholeupbringing was whooping puck.
Since I was 19 yeah, I was 19,since I was 19.
Right out of culinary I went toculinary school in atlanta.
Actually, I thought I wasgetting away.
I was raised in California andI went there to the Cordon Bleu
(03:40):
and I came back to LA.
They wanted me, they asked meto come back to LA and I did my
internship with Wilking Puck andthen I stayed.
What was that experience?
Because you see him on TV now.
He's like rawr.
Yeah, he's awesome.
He, he's awesome.
He's actually really humble,he's amazing.
I learned the most Really.
Yeah, I learned the most fromhim.
(04:04):
I learned a lot from.
My grandmother Was Japanese, soI learned a lot of Japanese
home cooking from my grandmother, yeah, and then the love of
cooking came from her.
And then from there, yeah,culinary school, whifting Puck.
I did so much with WhiftingPuck.
We did the Oscar Awards, theGrammy Awards, the Emmy Awards.
Erica Rawls (04:23):
Yeah.
Chef Sachiko Baez (04:24):
So what was that experience like?
Was it like hustle, bustle, alot of hustle, yeah, and
initially we I worked for theircatering company, which I did
the Oscar Awards, I hosted moviepremieres and it was.
It was very interesting becauseit's very different than a
restaurant setting.
Yeah, there's a lot of hustle,there's a lot of people involved
(04:45):
.
You know you have your prepperson, you have your
dishwashers, you have the oneswho set it up, the chefs who
delegate.
So it was definitely a lot, agreat, great experience, wow.
And then going into hisrestaurants, yeah, and learning
that side of things, but it wasa whole different, um experience
wow, okay, he does a lot offarm to fresh.
Erica Rawls (05:06):
Because we can talk forever, we're going to
continue to talk about a littlebit about this food.
Chef Sachiko Baez (05:09):
Yeah, so I get a lot of the fresh from from
wolfgang puck.
So fresh herbs, freshvegetables uh, we get this from
the farmer market Actually here.
Oh, really, yeah On camera.
So you're gonna do two slicesof tomatoes over top, so I just
place them on there, yes, okay,anyway, I want it to look pretty
like you do.
(05:30):
Yeah, yeah, anyway, okay, it'skind of next to each other, yes,
and then we're gonna put thissmoked salmon, thinly sliced
smoked salmon, okay, and you'regoing to layer it just like this
, just cascade it across,cascade it Like a blanket, if
you think about it.
Erica Rawls (05:44):
Like this, a blanket, yeah, as you're
covering the creme fraiche, Ihad to take two seconds to thank
Allstate Insurance forsponsoring this episode.
If you're looking for car lifeor casualty insurance, they're
going to be your ultimateinsurance company.
Thank you, rob Shaw.
With Allstate Insurance Y'all,I'm kind of thinking pretty like
(06:04):
this.
Chef Sachiko Baez (06:05):
Am I doing it ?
Good, I think I'm gettinghungry.
I'm a natural.
Yes, you're definitely anatural.
Okay, yeah.
Erica Rawls (06:13):
Wow, and you know what?
They're generous with theirportions too, y'all.
That's another thing, right?
Chef Sachiko Baez (06:18):
So my husband and I, we came here about three
weeks ago and he's like Erica,we're coming back, we're
definitely going to come back,is that good?
Yeah, that looks great.
Okay, now these are yourgarnishes.
So you just have a little bitof sliced red onion, okay, a
little bit of capers, and youjust, sporadically, I put about
five or six around each one.
(06:39):
Yeah, because these are strong,so you don't need a lot.
Erica Rawls (06:41):
Yeah, they get salty okay, oh wait, did I mess
it up?
Chef Sachiko Baez (06:46):
no, here, let me see, I like organic, it's
the perfect.
No worries, you can do the samething with the red onion.
Yeah, you're having fun.
I got around to see that.
And then, okay, we have avocado.
Oh lord, okay.
So now this part.
I think I have it cut already,and we actually peel the avocado
(07:08):
down where this one is a littlesoft.
Erica Rawls (07:10):
Oh, so you cut it in fours.
Yeah, okay, hold on.
This is the trick.
Chef Sachiko Baez (07:14):
You have to cut these in four, and I like to
keep it on the seed.
It helps it not turn.
This one is pretty ripe.
You just slice it and then youkind of gently smash it and it
kind of makes a fan and thenthat goes right on top like that
.
Nice, okay, then you cangarnish with some dill and then
squeeze a little lemon on top.
Erica Rawls (07:36):
Squeeze the lemon like you see on the TV shows,
they go like this Yep, bam, thatworks.
Chef Sachiko Baez (07:44):
You take a little deal spread it around.
Erica Rawls (07:46):
So I know a lot of young people that want to get
into becoming a chef.
So what would you say would betheir first step?
Do you have a mentorshipprogram where people can learn
to decide whether or not it'ssomething they want to do?
Chef Sachiko Baez (08:00):
That's something I want to get into.
I kind of want to get into.
I do I kind of one-on-onementor.
Okay, now, I wouldn't call it aprogram in itself, but, um, I
do have some.
I've had, um, a couple ofinterns come through.
I've had my, my cook symphonythat you meant earlier, she went
to.
She just graduated DC Tech inthe culinary program, so she's
(08:23):
one of my, my mentees.
I've been, she's been with mefor about what are you 18 now?
So I met her when she wasaround 14.
It's a good color, yeah, andshe's been helping me cook
throughout.
We do pop-up dinners as welland that's a more refined like
fine dining.
Yeah, five course meal, um,she'll help with that.
(08:45):
Just, you know we get platingtogether.
Learn how to cook.
So private is just dinners sosomeone can call you up and say
Not necessarily private, it'sopen to the public, but it's for
that, okay, like the dates thatI use.
That's why I call it a pop-up.
It's not every Friday, I know,like once a month or every other
month a month or every othermonth, right, but it's live
(09:10):
music, five chorus dinner, um,and it's very elevated, very
refined.
I theme it so you should cometo that next time, next time
that.
Erica Rawls (09:14):
But do you offer private chef dinners, like if
someone called you say, hey,sashi, yeah, I have this private
chef dinner for a couple people.
Chef Sachiko Baez (09:21):
Do you mind catering?
Definitely.
One thing that I want to do inhere actually, because we have
this nice marble and seats is dolike a VIP thing in here where
they can watch us cook and youknow you serve them.
Yeah, that'd be so great.
Erica Rawls (09:35):
I had to take two seconds to interrupt this
episode.
I would like to thank one ofour most recent guests, attorney
Jenny Chavis, for sponsoringthis show.
Chavis Law Firm is an elite lawfirm in central Pennsylvania
that helps with estate planningas well as understanding what
type of business entity youshould enter into when starting
your business.
If you're looking for a greatattorney that understands estate
(09:58):
planning as well as businessentity how to start the right
way, you want to check outattorney Chavis Chavis Law Firm.
Now Back to the show.
So I love your story because Idon't know what the statistics
are.
How many minorities actuallyout there being chefs at a high
level like you, right?
And the fact that you're afemale it just makes it that
(10:19):
much more like I don't know.
Just great, it's just a greatfeeling to see you doing the
darn thing.
So to give hope to you know,other young women that want to
become a chef, right, and do it.
Chef Sachiko Baez (10:31):
They definitely can do it.
It's definitely challenging.
I won't not going to sugarcoatit at all.
It was.
I think now the culinary worldis a lot more gentle, you know,
it's a lot more acceptive ofdiversity.
I guess, and and back, when Iwas kind of coming up and trying
(10:51):
to be these things, it was notthat, it was almost the opposite
, it was very, very militant,really a very militant.
Um, I even had a chef that theywere like you're not gonna work
for Wiccan Cut, like, becausethat was my like in my head.
I was like I'm going to theOscars, that was my dream.
But and I told this chef and hewas black, black man, and he's
(11:13):
like they're not hiring yourblack ASS, not happening, and
I'm like, like, but I did itanyway.
I ate you, though I did.
You don't want to show I am oneof those.
Yeah, let me, let me do what Ican't do.
Yeah, yeah.
And there is definitely.
You have to be strong mentallyand physically and emotionally
(11:37):
Just to even just be in a roomby yourself, like you're the
only person that looks like you,whether it's a female, or your
ethnicity, or being a male, youknow.
Either way, you know beingsomewhere where it's only you're
the only one and you're tryingto kind of get ahead and they
might have an opinion of youalready kind of proving them
(12:00):
wrong kind of thing.
So you just kind of have to getyour head right Right, focus on
your goal, focus on yourwhatever your end goal is, your
dream, and just continue, justshow up every day, that is, keep
going.
I always tell like I tell um,symphony, just small goals, just
small goals each day, and thenyou'll achieve your big goal.
At the end of it.
(12:20):
You know like you dream too bigand you're like stressing out
I'm not there.
Erica Rawls (12:26):
You know sometimes that that that fires on you yeah
, it's good to stop and takeinventory of where you went or
where you came from.
Yeah, so it gives you themotivation to keep going on.
So, yeah, this is so great.
Okay, so can we try it?
Yeah, it's good.
Yeah, but I want to show youhow good it is.
(12:47):
Does my eyes roll up in my head?
What's going to to happen here?
Chef Sachiko Baez (12:51):
I like changing this.
I've done like a toast.
I'm trying to not do atraditional bagel, so something
different.
Yes, so this is smoked salmon.
What's the name of the meal?
Smoked salmon laka.
Erica Rawls (13:07):
Hey, I need to take two seconds to interrupt this
wonderful show that you'rewatching.
I run a real estate businessand the way we fund this podcast
is through that business, theErica Ross team.
I would love it if you wouldjust give us one opportunity to
service your real estate needs,whether you are in central PA or
around the entire world.
Think of us first, so we canhelp you.
Now back to the show.
So we can help you.
(13:27):
Now back to the show.
Mmm, that is really good.
Mmm, you know Fresh.
Yeah, we have two foodies onour production team.
Okay, that need to try this.
Yeah, definitely.
I think, they will love this.
Chef Sachiko Baez (13:46):
Love this.
Yes, thank you, thank you forbeing here so good.
Erica Rawls (13:49):
Hey y'all, if you're looking to become a chef,
right.
If you want a mentor, someoneto give you some ideas, it's not
going to be easy, she saidright, but it is simple if you
take the right steps.
This is the girl right here.
She's been a place host.
Yes, thank you so much, thankyou, thank you.
Okay, y'all.
So this is a special edition ofCoffee with E.
I have the privilege ofactually cooking with an amazing
chef in the central Kia area.
I don't even know how manypeople know about her and her
talent and the business that herand her co-owner run, but we're
going to actually preparesomething today, sashi.
Chef Sachiko Baez (00:30):
Okay, yes, yes, hi, good morning.
I'm Tiafsachiko.
We're going to make smokedsalmon latkes today, which is
one of our popular dishes hereat Cotaroo's.
Erica Rawls (00:42):
Let's get into it.
So I never did this before.
I always see people do it, soI'm excited just to let's get
into it.
So I never did this before.
I always see people do it, soI'm excited, just to let's get
to it.
Chef Sachiko Baez (00:47):
Yes, I like to do things as authentic as I
can.
Okay, the potato latke part isvery authentic and it comes from
the Jewish culture, so it'sshredded potato with shredded
white onion and egg yolk,seasoned with salt and pepper,
and then we're gonna actuallycook it almost like hash browns.
I've never had hash brownsbefore, so we'll.
Erica Rawls (01:11):
Actually I don't want to embarrass her y'all here
we go.
Chef Sachiko Baez (01:15):
It's through there.
Okay, yeah, so we'll make thisin here.
We actually cook it down so itcan be crispy.
It's almost like frying it onboth sides to give it a little
crispness, but the inside isstill soft.
Okay, it's seasoned.
They usually eat this with likeapplesauce or sour cream, and
they do smoked salmon as well.
Erica Rawls (01:34):
Okay, it does look like a hash brown.
Chef Sachiko Baez (01:38):
Yeah, we do this to order.
So when order comes through,yeah, we cook it to order, we do
this to order.
Oh really, yeah, we cook it toorder.
I cook everything to order,that's what.
Erica Rawls (01:48):
I love about this place Everything tastes so fresh
, Like you can tell it's made toorder.
Unlike other people, theypre-planned their meals on how
many people may want it.
Chef Sachiko Baez (01:57):
That's right.
I love that about y'all.
Thank you, this is the finishedproduct, so we lay the base on
the plate, and now your job isgoing to come in.
So what you're going to do?
And you can use gloves as well.
Yes, well, you can.
Erica Rawls (02:15):
Someone's going to eat this dress.
You're just going to spreadthis.
Chef Sachiko Baez (02:20):
This is a dill, cream cheese Dill, sour
cream and fresh dill.
You're going to spread thatover top.
What's that?
Big hands, those are going tobe good, seriously Hilarious,
but I might have a bigger size.
Erica Rawls (02:34):
No, we're good Dirty Dog Hauling.
Thank you so much for yoursponsorship.
If you're looking for a junkremoval company, they are the
go-to company.
Whether you have a small job ora large job and even excavation
, you want to check them out.
They are reasonable and alsotimely and effective Dirty Dog
Hauling.
Now back to the show.
Chef Sachiko Baez (02:55):
Yeah, and you just want to.
It's really easy, it's veryspreadable.
You just want to spread?
How am I?
Okay, yeah, a nice, nice thinlayer.
Yeah, that looks good.
Erica Rawls (03:07):
Looks good.
Yeah, now y'all may not knowthis, but she's a really good
chef.
Like she is, I like to sayshe's renowned.
Chef Sachiko Baez (03:19):
Oh to my.
Oh, stop it.
I know those, but you weren't.
She worked under her.
No, but you worked under her.
I did.
I went to only five stars.
Yes, I worked under whoopingpup.
Yeah, you're almost 20 years.
I was pretty much my wholeupbringing was whooping puck.
Since I was 19 yeah, I was 19,since I was 19.
Right out of culinary I went toculinary school in atlanta.
Actually, I thought I wasgetting away.
I was raised in California andI went there to the Cordon Bleu
(03:40):
and I came back to LA.
They wanted me, they asked meto come back to LA and I did my
internship with Wilking Puck andthen I stayed.
What was that experience?
Because you see him on TV now.
He's like rawr.
Yeah, he's awesome.
He, he's awesome.
He's actually really humble,he's amazing.
I learned the most Really.
Yeah, I learned the most fromhim.
(04:04):
I learned a lot from.
My grandmother Was Japanese, soI learned a lot of Japanese
home cooking from my grandmother, yeah, and then the love of
cooking came from her.
And then from there, yeah,culinary school, whifting Puck.
I did so much with WhiftingPuck.
We did the Oscar Awards, theGrammy Awards, the Emmy Awards.
Erica Rawls (04:23):
Yeah.
Chef Sachiko Baez (04:24):
So what was that experience like?
Was it like hustle, bustle, alot of hustle, yeah, and
initially we I worked for theircatering company, which I did
the Oscar Awards, I hosted moviepremieres and it was.
It was very interesting becauseit's very different than a
restaurant setting.
Yeah, there's a lot of hustle,there's a lot of people involved
(04:45):
.
You know you have your prepperson, you have your
dishwashers, you have the oneswho set it up, the chefs who
delegate.
So it was definitely a lot, agreat, great experience, wow.
And then going into hisrestaurants, yeah, and learning
that side of things, but it wasa whole different, um experience
wow, okay, he does a lot offarm to fresh.
Erica Rawls (05:06):
Because we can talk forever, we're going to
continue to talk about a littlebit about this food.
Chef Sachiko Baez (05:09):
Yeah, so I get a lot of the fresh from from
wolfgang puck.
So fresh herbs, freshvegetables uh, we get this from
the farmer market Actually here.
Oh, really, yeah On camera.
So you're gonna do two slicesof tomatoes over top, so I just
place them on there, yes, okay,anyway, I want it to look pretty
like you do.
(05:30):
Yeah, yeah, anyway, okay, it'skind of next to each other, yes,
and then we're gonna put thissmoked salmon, thinly sliced
smoked salmon, okay, and you'regoing to layer it just like this
, just cascade it across,cascade it Like a blanket, if
you think about it.
Erica Rawls (05:44):
Like this, a blanket, yeah, as you're
covering the creme fraiche, Ihad to take two seconds to thank
Allstate Insurance forsponsoring this episode.
If you're looking for car lifeor casualty insurance, they're
going to be your ultimateinsurance company.
Thank you, rob Shaw.
With Allstate Insurance Y'all,I'm kind of thinking pretty like
(06:04):
this.
Chef Sachiko Baez (06:05):
Am I doing it ?
Good, I think I'm gettinghungry.
I'm a natural.
Yes, you're definitely anatural.
Okay, yeah.
Erica Rawls (06:13):
Wow, and you know what?
They're generous with theirportions too, y'all.
That's another thing, right?
Chef Sachiko Baez (06:18):
So my husband and I, we came here about three
weeks ago and he's like Erica,we're coming back, we're
definitely going to come back,is that good?
Yeah, that looks great.
Okay, now these are yourgarnishes.
So you just have a little bitof sliced red onion, okay, a
little bit of capers, and youjust, sporadically, I put about
five or six around each one.
(06:39):
Yeah, because these are strong,so you don't need a lot.
Erica Rawls (06:41):
Yeah, they get salty okay, oh wait, did I mess
it up?
Chef Sachiko Baez (06:46):
no, here, let me see, I like organic, it's
the perfect.
No worries, you can do the samething with the red onion.
Yeah, you're having fun.
I got around to see that.
And then, okay, we have avocado.
Oh lord, okay.
So now this part.
I think I have it cut already,and we actually peel the avocado
(07:08):
down where this one is a littlesoft.
Erica Rawls (07:10):
Oh, so you cut it in fours.
Yeah, okay, hold on.
This is the trick.
Chef Sachiko Baez (07:14):
You have to cut these in four, and I like to
keep it on the seed.
It helps it not turn.
This one is pretty ripe.
You just slice it and then youkind of gently smash it and it
kind of makes a fan and thenthat goes right on top like that
.
Nice, okay, then you cangarnish with some dill and then
squeeze a little lemon on top.
Erica Rawls (07:36):
Squeeze the lemon like you see on the TV shows,
they go like this Yep, bam, thatworks.
Chef Sachiko Baez (07:44):
You take a little deal spread it around.
Erica Rawls (07:46):
So I know a lot of young people that want to get
into becoming a chef.
So what would you say would betheir first step?
Do you have a mentorshipprogram where people can learn
to decide whether or not it'ssomething they want to do?
Chef Sachiko Baez (08:00):
That's something I want to get into.
I kind of want to get into.
I do I kind of one-on-onementor.
Okay, now, I wouldn't call it aprogram in itself, but, um, I
do have some.
I've had, um, a couple ofinterns come through.
I've had my, my cook symphonythat you meant earlier, she went
to.
She just graduated DC Tech inthe culinary program, so she's
(08:23):
one of my, my mentees.
I've been, she's been with mefor about what are you 18 now?
So I met her when she wasaround 14.
It's a good color, yeah, andshe's been helping me cook
throughout.
We do pop-up dinners as welland that's a more refined like
fine dining.
Yeah, five course meal, um,she'll help with that.
(08:45):
Just, you know we get platingtogether.
Learn how to cook.
So private is just dinners sosomeone can call you up and say
Not necessarily private, it'sopen to the public, but it's for
that, okay, like the dates thatI use.
That's why I call it a pop-up.
It's not every Friday, I know,like once a month or every other
month a month or every othermonth, right, but it's live
(09:10):
music, five chorus dinner, um,and it's very elevated, very
refined.
I theme it so you should cometo that next time, next time
that.
Erica Rawls (09:14):
But do you offer private chef dinners, like if
someone called you say, hey,sashi, yeah, I have this private
chef dinner for a couple people.
Chef Sachiko Baez (09:21):
Do you mind catering?
Definitely.
One thing that I want to do inhere actually, because we have
this nice marble and seats is dolike a VIP thing in here where
they can watch us cook and youknow you serve them.
Yeah, that'd be so great.
Erica Rawls (09:35):
I had to take two seconds to interrupt this
episode.
I would like to thank one ofour most recent guests, attorney
Jenny Chavis, for sponsoringthis show.
Chavis Law Firm is an elite lawfirm in central Pennsylvania
that helps with estate planningas well as understanding what
type of business entity youshould enter into when starting
your business.
If you're looking for a greatattorney that understands estate
(09:58):
planning as well as businessentity how to start the right
way, you want to check outattorney Chavis Chavis Law Firm.
Now Back to the show.
So I love your story because Idon't know what the statistics
are.
How many minorities actuallyout there being chefs at a high
level like you, right?
And the fact that you're afemale it just makes it that
(10:19):
much more like I don't know.
Just great, it's just a greatfeeling to see you doing the
darn thing.
So to give hope to you know,other young women that want to
become a chef, right, and do it.
Chef Sachiko Baez (10:31):
They definitely can do it.
It's definitely challenging.
I won't not going to sugarcoatit at all.
It was.
I think now the culinary worldis a lot more gentle, you know,
it's a lot more acceptive ofdiversity.
I guess, and and back, when Iwas kind of coming up and trying
(10:51):
to be these things, it was notthat, it was almost the opposite
, it was very, very militant,really a very militant.
Um, I even had a chef that theywere like you're not gonna work
for Wiccan Cut, like, becausethat was my like in my head.
I was like I'm going to theOscars, that was my dream.
But and I told this chef and hewas black, black man, and he's
(11:13):
like they're not hiring yourblack ASS, not happening, and
I'm like, like, but I did itanyway.
I ate you, though I did.
You don't want to show I am oneof those.
Yeah, let me, let me do what Ican't do.
Yeah, yeah.
And there is definitely.
You have to be strong mentallyand physically and emotionally
(11:37):
Just to even just be in a roomby yourself, like you're the
only person that looks like you,whether it's a female, or your
ethnicity, or being a male, youknow.
Either way, you know beingsomewhere where it's only you're
the only one and you're tryingto kind of get ahead and they
might have an opinion of youalready kind of proving them
(12:00):
wrong kind of thing.
So you just kind of have to getyour head right Right, focus on
your goal, focus on yourwhatever your end goal is, your
dream, and just continue, justshow up every day, that is, keep
going.
I always tell like I tell um,symphony, just small goals, just
small goals each day, and thenyou'll achieve your big goal.
At the end of it.
(12:20):
You know like you dream too bigand you're like stressing out
I'm not there.
Erica Rawls (12:26):
You know sometimes that that that fires on you yeah
, it's good to stop and takeinventory of where you went or
where you came from.
Yeah, so it gives you themotivation to keep going on.
So, yeah, this is so great.
Okay, so can we try it?
Yeah, it's good.
Yeah, but I want to show youhow good it is.
(12:47):
Does my eyes roll up in my head?
What's going to to happen here?
Chef Sachiko Baez (12:51):
I like changing this.
I've done like a toast.
I'm trying to not do atraditional bagel, so something
different.
Yes, so this is smoked salmon.
What's the name of the meal?
Smoked salmon laka.
Erica Rawls (13:07):
Hey, I need to take two seconds to interrupt this
wonderful show that you'rewatching.
I run a real estate businessand the way we fund this podcast
is through that business, theErica Ross team.
I would love it if you wouldjust give us one opportunity to
service your real estate needs,whether you are in central PA or
around the entire world.
Think of us first, so we canhelp you.
Now back to the show.
So we can help you.
(13:27):
Now back to the show.
Mmm, that is really good.
Mmm, you know Fresh.
Yeah, we have two foodies onour production team.
Okay, that need to try this.
Yeah, definitely.
I think, they will love this.
Chef Sachiko Baez (13:46):
Love this.
Yes, thank you, thank you forbeing here so good.
Erica Rawls (13:49):
Hey y'all, if you're looking to become a chef,
right.
If you want a mentor, someoneto give you some ideas, it's not
going to be easy, she saidright, but it is simple if you
take the right steps.
This is the girl right here.
She's been a place host.
Yes, thank you so much, thankyou, thank you.
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