September 13, 2023 • 44 mins
In this episode, we sit down with the renowned Chef Domenica Catelli. Join us as Chef Catelli takes us on a journey through her culinary career, from her early inspirations rooted in family recipes to her rise as an acclaimed chef. Discover her passion for sustainable, locally-sourced ingredients and her unique perspective on creativity in the kitchen. Gain insights into the concept of mastery and success, as Chef Catelli shares her wisdom and experiences in the world of food. Whether you're an aspiring chef or simply a food enthusiast, this episode offers a delectable dose of culinary inspiration.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Domenica (00:00):
I'm passionate about helping people and passionate
about making good food that'shealthy.
And delicious.
If I focus on those things.
That's it.
That's all I gotta do.
That's my lane.
And I'm successful if I'm doingit.
Intro (00:15):
Welcome to Everyday Masters, the show where we seek
to understand mastery.
People who have it, people whotry for it, people who struggle
with it, and how we all manifestit in our own lives.
Welcome to Everyday Masters.
Everyday Masters.
Everyday Masters.
Everyday.
Every, Every day.
Master, every day.
Maury (00:40):
Hey, welcome to Everyday Masters.
I'm Maury Sterling and I've beenan actor for the last 30 years.
You probably have no idea who Iam,
Craig (00:47):
and I am Craig Diamond.
I've been in marketing for 30years.
I've got a master's inpsychology, and for sure you
don't know who I am.
Maury (00:53):
We came up with the idea for this podcast because as an
actor, one of my favorite thingsis getting to talk to the
specialists they bring on, setall the people who come to set
to help us actors look like weknow what we're doing.
Craig (01:06):
And for me I've always considered myself to be a jack
of all trades, but master ofnone.
I'm pretty good at a decentamount of things, but not a
master at any of them.
I'm excited to learn how tobecome a master if that's
possible.
Maury (01:20):
The aim of the show is to absolutely talk to people who
are obviously experts.
But we also want to talk to theeveryday master people who've
been doing things in their livesfor years with passion and
discipline.
And nobody may think of themthat way, but they are
absolutely masters.
Now welcome to this episode ofEveryday Masters.
Craig (01:42):
Are you ready?
Maury (01:43):
Yeah.
You start when you ready?
You ready?
Are we recording?
Craig (01:46):
Hi my friend Maury.
How are you?
Maury (01:49):
Are you gonna keep all that before you said that the
part where I said, are yourecording?
Are you gonna keep that part?
Craig (01:53):
No, I'm gonna, I'm just gonna start with the part where
I go, Hey Maury, how are you?
Maury (01:57):
Because you wanna have we gotta make the audience like
happy.
Craig (02:00):
Okay.
Hey Maury, how are you?
Maury (02:01):
Oh, how's it going?
Hey, Craig.
What's going on man?
Great to see you.
Craig (02:03):
Oh, good to see you too.
Maury (02:05):
Are you gonna keep that part though?
That happened in between thosetwo things?
Craig (02:08):
I, think I'm gonna start with a three back where it says,
Maury (02:10):
because they're like two.
They're like two now, where it'slike, Hey,
Craig (02:14):
Hi, how are you?
Maury (02:16):
Hey Craig.
What's going on?
Craig (02:17):
There's a lot going on.
How are things going at your endof the woods?
Maury (02:21):
I really hope you keep all of that stuff.
I'm keeping it all.
Craig (02:24):
Is it okay to say your end of the woods is that a,
saying?
It's not a saying your end ofthe,
Maury (02:29):
I didn't know it shared woods, but that's a good one to
look up.
Craig (02:32):
How is life in your neck of the woods?
How are your woods?
Maury (02:36):
I think you're working it, life is quite full.
All, departments are, needingattention right now.
It feels like an invitation tosome kind of dramatic life
overhaul, but I'm just trying tokeep it easy and simple in each
one.
But yeah, life's full.
A lot going on, a lot ofcreative stuff going on.
Craig (02:54):
It's been cool to watch you.
It seems like you do have a lotof cool creative projects going,
and you're in motion, and Idon't like that I'm not the
focus of your attention, but itsounds like, you're living a
full life.
That doesn't circulate allaround me.
Maury (03:09):
In this chapter of our friendship.
That's true.
Craig (03:11):
Okay.
Maury (03:11):
There've been other times when that's not the case but,
right now, yeah, like you're,probably like number 17.
Craig (03:16):
It feels like 17,
Maury (03:17):
Maybe even lower.
How are you?
Craig (03:19):
Good at my end.
I just wanted to say thank youto everybody who's listening
whenever you're listening tothis.
Maury and I have been doing thisnow for about six or seven
months.
The response has been just sowonderful, and people reaching
out and enjoying the show andwanting to be a part of it.
And I really am enjoying doingthis.
(03:40):
And by the way, I did wanna sayMaury, I love you to pieces.
It is so fun to do this withyou.
And it's just been an amazingexperience how we set out to do
it, just really, thrilled withthe whole experience.
Maury (03:51):
Me too.
yeah.
It's been a great adventure sofar.
What have you been tinkeringwith mastery wise?
Craig (03:58):
I guess if I take one thing from all the interviews so
far is Mastery is really ajourney.
There are times I think I wantto be a master at this.
I want to be a master at that.
And really what I've learned istry to find your passions.
Like maybe I'm passionate aboutdoing this, doing a podcast with
you.
I'm passionate about that.
How do I become a master atthat?
(04:19):
I think by doing it, I think bymaking mistakes, I think by
putting myself out there, Ithink by persevering, so I do
think I'm learning.
The masters we're talking to arerubbing off on me.
I like this.
I feel passionate about it.
I want to keep going.
I guess that's where I'm at.
And enjoying the ride.
Maury (04:37):
Yeah.
Craig (04:38):
My brother, this week we have Domenica Catelli.
She is what I believe to be amaster restaurateur chef
cookbook author, televisionguest, rama and food preparer to
the stars.
It didn't sound as sexy as itshould, but it is sexy.
Maury (04:55):
I know.
I was about to say it was prettygood.
That was okay.
Craig (04:57):
Thank you so much.
Maury (04:58):
Summer, upper of her.
Craig (04:59):
Super cool, fun, friendly, funky human being this
week, ladies and gentlemen.
Domenica Catelli.
Hey.
How are you?
Domenica (05:11):
I'm great.
I wish I was there in San Diegoin person.
I'd be even better.
Craig (05:15):
Today.
You do.
it's quite beautiful.
Maury (05:17):
Where are you?
Are you in Northern California?
Domenica (05:19):
I'm in up in Hillsburg, Sonoma County,
California.
Maury (05:22):
Yep.
I know
Domenica (05:23):
it's not a bad place to be.
Maury (05:24):
That's not a bad place to be.
Craig (05:25):
Domenica, we're thrilled to have you here.
You have a bio and a resume infront of me that is quite
astounding the first question welike to ask people is, When you
heard you were being asked to beon a podcast called Everyday
Masters, what did you think?
Domenica (05:42):
I thought what am I a master of?
Craig (05:45):
Really
Domenica (05:45):
I'll be happy to talk to Craig.
cause Craig's amazing.
but yeah.
Craig (05:48):
Really Okay.
Okay.
Because,
Maury (05:51):
cool.
Craig (05:51):
You have a lot that we want to talk about.
You have been in the world offood, let's say, preparing food,
celebrating food for a long,time.
Take us back to the beginning.
it seems like this is a familyaffair, something in your
family.
Tell us about how you grew up.
How did this whole Food Masteryobsession, passion start for
(06:12):
you?
Domenica (06:12):
Great question.
So it started back in 1936.
Don't I look great?
Craig (06:18):
Wow.
You do look so good.
You must moisturize.
Domenica (06:21):
Yeah.
With olive oil.
My grandparents came from overfrom Italy.
They opened the restaurant inGeyserville, California, which
is where my current restaurantis, Catelli's third generation.
So I grew up in a restaurantfamily.
My grandparents lived above therestaurant.
My grandma lived there my wholelifetime.
And my dad lived up there untilhe left.
He came back in the late sixtiesfrom living other places to take
(06:45):
over'cause my grandfather hadfallen ill.
I was basically, say I was bornin a bar.
Craig (06:49):
Really?
Domenica (06:49):
And my mom, who hadn't been a cook, she learned to cook
from my grandmother and sheworked in the restaurant when I
was little and she was actuallycooking the day she went into
labor and left from the kitchento go deliver me.
So I've been in the kitchentime.
Craig (07:03):
She was there in the kitchen the day you were born?
Domenica (07:05):
Yeah.
She said, oh I, thinksomething's happening.
Craig (07:09):
Wow.
Domenica (07:09):
Yeah.
Craig (07:10):
So when did your passion kick in?
can you remember a moment?
Was this something that waslike, Hey everybody, in the
Catelli family must go to therestaurant?
Or was it something you pickedit up early, you had the bug so
to speak.
Domenica (07:23):
It's a little of both.
I had my, first early dream wasto turn our restaurant, I think
when I was around six or seven.
I was gonna turn it into aMcDonald's and a Toys R Us.
cause those were the two thingsI wanted that I couldn't have.
Craig (07:36):
Those are really good.
Domenica (07:37):
That was my grand plan.
There was gonna be nothinginvolved in doing food.
And then I also thought that Iwasn't necessarily gonna go down
that road.
Wasn't quite sure, but my momsays that I gave my first dinner
party that I insisted on cookingdinner when I was like in third
grade.
Craig (07:54):
Really?
Domenica (07:54):
I would, yeah.
Maury (07:55):
Wow.
Domenica (07:56):
Always cooking for everyone.
When we were in high school andwe would go bonfire out at the
beach here, I would bring allsorts of stuff and make pasta
out there and make steaks on thegrill.
It wasn't, it was a little bitmore elevated and I just always
loved cooking for people andsharing that and was also wary
of maybe going into therestaurant business because I
grew up in it and I knew what itwas about and I wanted to travel
(08:18):
and do other things andultimately it just kept pulling
me back in.
So I worked in all areas of itand when I left at 17, moved to
SoCal and I ended up being headchef at a restaurant in Laguna
when I was 19, which wasbasically the point that they
could get me to work for a tonfor not a lot of money, not
necessarily talent.
(08:38):
That's where it started.
And then over the years it,evolved.
I went out front for a while andserved, which is great'cause
that's been really helpful inthe trajectory of my career and
owning a restaurant as I reallyget all aspects of what it feels
like to be a dishwasher or abuser or a server, all of that.
And then I left restaurants fora bit and then came back around
(09:01):
and I opened, my first executivechef job was after my daughter
Chiara was born for the StanfordInn and Mendocino.
And that was, over 25 years ago.
Craig (09:09):
I'm curious, you said I took a break from it.
What was going on then that youtook a break?
Domenica (09:14):
Part of it was when my daughter was little.
The hours of being in a kitchenare not really.
Good for parenting.
Craig (09:21):
Yeah.
Domenica (09:22):
And my husband we were gonna move, so that made that
transition easier because he didhis M B A in Chicago and I got
connected to that point with theOprah Winfrey chef.
And then I ended up doing thefood selling for my first time
ever on a live TV show, live totape.
And he said, come on down andwatch it, blah, blah, blah.
And we're in this hallway.
(09:43):
And the next thing I know, like14 hours later, like through the
night, getting ready, like dyingsweaty.
I did, I had my first throwninto the ring fire of being a
food stylist on a TV show.
Craig (09:55):
Wow.
Domenica (09:56):
Which that means if someone's making a cake and
there's the picture, you make adone cake, you make a cake,
that's halfway done.
You have all the ingredients inmultiple, sure.
But when it's live there's not agoing back if something's wrong.
So I'm in the background and Iwas like, he's going to pour in
baking soda.
And I'm thinking, did I put thefreaking baking soda on the tray
like the fifth time?
Swore I'd never do it again.
(10:18):
But once it was done, I got thebug.
So that year we lived there.
I was food styling on the Oprahshow.
So when other chefs would comeon, our celebrities like Tom
Cruise made carbonara like I,all the stuff that you see on
the set.
Craig (10:29):
How was Tom's carbonara?
About, yeah.
How was that solid or No?
A little weak.
Domenica (10:33):
Didn't actually get to try it, put it all the pieces
out there and it's, yeah,
Craig (10:37):
I asked the hard hitting questions.
Domenica (10:38):
It was the best ever, Craig.
Craig (10:40):
I didn't know this.
This is not on your bio.
So you were a food stylist forthe Oprah Show for a couple
years.
Domenica (10:46):
Yeah, it was a little over a year.
And then sometimes if there wasa bigger show,'cause then one of
my best friends ended up movingthere and she did that job for a
decade plus.
And then from there we moved toHouston and then I wrote my book
and then I started doing TV inHouston and was doing a cooking
segment on the morning news.
So I would do that once a week.
And I was in that same timeperiod I cooked for Oprah.
(11:08):
So I'd get a call to go fly outto Montecito and okay.
Craig (11:12):
Okay.
There's just so much to unpackin that, that one sentence,
Maury, help me here.
Unpack that.
Maury (11:18):
I was gonna rewind a little bit.
The book is Mom-a-licious?
Domenica (11:20):
Yes.
Maury (11:21):
And what's, what is Mom-a-licious about?
Domenica (11:23):
It is quick, easy, delicious food that was good for
you and your family, but whetheryou're a, a senior or a single,
it was to work for everyone.
I actually wanna put it back outthere and rename it, because at
that time our kids were smalland it was about being delicious
and being a mom and making food,inviting for your family.
And what I know is the recipestranscend time.
(11:46):
And they're actually, when wemade the book, people didn't
know what quinoa was.
A lot of people didn't, youcouldn't get kale everywhere.
All these things that were rightat the cusp of being more
normal.
But because I'm have likeCalifornia some hippie blood in
me, that.
That was just part of ourvernacular group upbringing,
trying to make that accessibleand easy.
And, all the recipes, I did itwith Celia, who's a busy working
(12:07):
mom and not a foodie, not acook.
So making sure that they'retested, that what I take for
granted, that I know if you'remaking it and you don't know
what mince means oh, I have tobreak that down, if it's this,
big or is that big.
So little things like that.
But that was the book and it wasa lot of fun.
Craig (12:23):
Fun fact.
Maury before Nicole and Craigwere Nicole and Craig.
Nicole and my one child, I thinkjust Max, he's in the book.
Nicole and Max are in the book.
Remember that?
That's before I met you.
Domenica (12:36):
The girl grouped picture too
Craig (12:38):
yeah, I remember that.
That is so cool.
Maury (12:40):
I'm gonna get it.
But then, yes.
Okay.
You said that you cooked forOprah.
How was that?
Domenica (12:46):
Amazing.
There's a lot of times in lifethere's like this, the sliding
door moment where I transitionedout of doing that and my husband
and I joke, it's was that theright decision?
I was, I loved it.
She's an amazing human being.
The people I got to meet and inthat time period over the.
I don't know, 10 plus yearsbetween doing the show and other
things.
It's like I just shake NelsonMandela's hand.
(13:08):
That's what make food for him totake on a plane.
It's like what?
My first call that I'll neverforget was from her assistant
saying, can you cook for Ms.
Winfrey and Mr.
Poer on Friday in, Montecito?
And I'm like, see, wow, you'dhang out.
I'd call my mother-in-law andsay, can you watch Chiara?
It's she's of course.
So the answer was always yes.
But then I'd get on a plane andplay out and cook and it was
(13:29):
awesome.
Maury (13:30):
From my impression watching chefs and I'm not much
of cook, but the pressure of akitchen, of a high performance
restaurant is amazing.
And being able to function atthat level, the speed But was
cooking for Oprah even morepressure?
Domenica (13:45):
Yes and no because for the most part, I know what I'm
gonna make ahead.
,we'll think about, what themeal's gonna be or give her
thoughts on that.
The bigger events, like our 50thbirthday when everybody in the
world was there.
Craig (13:59):
You did that too?
Domenica (14:00):
Yeah, the ones at her house I did.
So it was like the privatedinner.
That's one of my best stories isthat Alicia Keys came out, I'm
making pizza outside on a grill,and she's Hey, what's going on?
This is cool.
And starts talking to me and I'mtrying to act whatever.
Craig (14:14):
Yeah No, of course.
You gotta act super cool.
It'll cool.
I'm busy.
Yeah, totally.
Domenica (14:17):
Totally normal.
But she was so lovely and it,after a second it felt normal,
was just having a conversationand stayed out there with me
asking me questions about foodand what it was like to cook
this and that and it was justawesome.
Craig (14:30):
But, back to Maury's question though.
You, do a lot of prep.
You filed to Montecito to cookfor Oprah and a lot of high
profile people, is theexperience exhilarating?
Is the experience stressfulbeyond belief?
Is it only enjoyable after thefact?
Is it enjoyable during?
Domenica (14:46):
It depends on what the event and what's going down.
If things are going well it'sexhilarating, it's awesome.
You've got it dialed in whenyou're doing it and the one dish
you're supposed to have,something goes wrong with it and
you still have to get on thetable and you're trying to
figure out stuff and thinkinglike, can I like literally
disappear and will anyone know?
(15:07):
There's those moments for surethat have happened, but the
pressure in the regular kitchen.
That's more, I feel likeinfectious.
If you have it and you likethat, they say that chefs have a
similar temperament, or likeambulance drivers and chefs
where it's this rush and it's ashort period of time and
everything's a crisis and you'vegotta get it worked out.
(15:28):
It's not like you can sit thereand a order comes in.
I'd be like, so maybe I'll makethat a little bit like, we'll
see.
Craig (15:33):
Yeah.
Domenica (15:33):
It doesn't work that way.
I, get calm under more pressure.
I'm your person when there's acrisis, I'll be there, I'm not
gonna freak out.
Where I don't do good is whenthere's not a lot of pressure.
Then I, dilly dally and stuffdoesn't get done when it should.
And all my A D H D is just what?
but when there's like this thingto get done, or if I'm on the
(15:54):
line and there's 15 tickets,it's that's it.
You're just go, and okay.
And everything just funnels outand you're just in the moment.
Craig (16:00):
Moving this along.
All your TV shenanigans, I knowthey're fun and, cute, but tell
us about the Guys' Grocery Gamesand Iron Chef America, so then
as if you're not busy enoughbeing an ambulance driver inside
of a kitchen, how did that stuffcome up?
That was when I wasn't doing thekitchen stuff as much.
I went back to the kitchen 13years ago.
The in between when I was doingthe more TV stuff besides the
(16:23):
guide.
Iron Chef was when I did my bookand I was judging and that was
fun.
The first one was nerve wrackingbecause, I had never done it
before.
And was it my first time onnational tv?
I don't know if it was or not,but it was like that setting in
and of itself was nerve wrackingand the two people who were
judging with me were anchors whowere always on.
Yeah.
Domenica (16:40):
And one of was super curmudgeony and kept teasing me
and called me Pollyanna'cause Iwas trying to be nice.
Craig (16:45):
Ah.
Domenica (16:46):
Once I got over it and then the next time I went I was
the veteran.
'cause I had like a footballplayer, Keshawn Johnson and a
comedian person.
And so I was the only real foodperson on there.
That was way easier and fun.
And then with Grocery Games, itis all the things that you asked
Sterling, where it'sexhilarating and awful and all.
(17:07):
It's amazing when I win.
When you don't win, it's not soamazing.
It's because it's just such anerve wracking thing and the
cooking's in real time.
Like people always ask that andit's yes.
So when we stand at a line andwe have a grocery cart and they
say, go make all these weird,crazy things and go, I'm a
compulsive shopper, so when Iget in trouble is on a show, if
(17:28):
we have full reign andeverything's free and it's a
grocery store, so if you have tohook with five things and you
get to hook with 10,000 otherthings, my cart gets overloaded.
I start oh, I can make this, Ican make that.
And I get up to my stationsorting through all these
groceries, like that's where mycraze doesn't work.
It's like I do better wherethere's five ingredients.
I'm like, I could tell you 30things I could make with that.
Craig (17:49):
In the name of mastery on Guys' Grocery Games, you were a
seven time winner on thattelevision show.
What, were you so good at there?
Domenica (17:58):
So I think it's two things.
I think one is no, if anybodyelse sees this, they're gonna
know my gameplay.
First round before you get,kicked out.
All I worry about is what ittastes like.
And I think a lot of peoplewanna show off too much and they
get in over their heads.
So it's like you get throughround one and just, make
yourself so you can get onto thenext round.
That's, worked consistently forme.
(18:20):
I know I can make good food.
I know I will taste itthroughout and I will do my
best.
And the only times that I've gothung up is when I had too many
ingredients and it put a crunchon my time.
But overall, that's how I thinkI've done well, is that I, cook
well under pressure.
I say food talks to me, whichmight put me in the Looney bin
when someone sees this, butbasically.
Craig (18:41):
No, that sounds fine.
That sounds totally fine.
You're fine.
Domenica (18:43):
If I pick up a piece, basil, I'll like literally hear
things in my head like, oh, youcould do this, or It needs this.
Or I just starts vibratingwithin me.
I am really all about findingways to deliver something that's
gonna be really good in a smallamount of time.
And if there's corners that canbe cut and you still have a
quality thing to, especially ona show like that, if I go in and
(19:05):
I get a delicious, pork chopthat's this thick, it's not
gonna be cooked all the waythrough,
Craig (19:10):
Right.
Domenica (19:10):
So I know I need to butterfly it.
I know where other people mightjust throw it on and hope for
the best or put it on too highand dry it out.
It's okay, I'll get this flavor,but I'll know how to do this
piece so I can get what I want.
Maury (19:21):
Has food, always talked to you?
Domenica (19:23):
I think so.
It's not something I reallyrecognize until I was and,
realized that other peopledidn't have that too.
So I just thought when you havesomething that's always there,
if I open a refrigerator andsomeone says, oh, we don't have
anything to make, and I'm likeyeah, you've got this and then
there's this, and there might bethree random things in there
Elias is one of my cousins,who's also my best friend, is
(19:44):
one of the people who pointedthat out to me.
She said, I don't see that.
I'm like, oh, okay.
Craig (19:49):
Food talks to me too, Domenica.
When we have cookies in thehouse, I hear, COO-KIE, I'm in
the jar.
doesn't matter where I am.
I hear.
COOKIE and then I have to go eatthe cookies.
Is that similar?
Domenica (20:04):
No.
Craig (20:04):
Okay.
Got it.
Domenica (20:07):
going
Craig (20:07):
Back a, sco so, there's clearly a moment based on
already what we've talked about,where you must have realized you
had a gift and a passion forthis.
What we are learning aboutmasters is masters have passion.
And, there has to be a moment inthis story before you get to
Oprah, before you get to TVbefore, before you get to, a,
(20:27):
wanting to write a cookbookwhere you're like, this is my
thing.
Yeah.
When was that?
Domenica (20:33):
It was after my daughter Chiara was born,
because at that point I justturned 25.
Thought I was so old and I waslike live my life now.
I gotta figure it out.
Craig (20:42):
Downhill slide at 25.
Yeah, exactly.
Domenica (20:45):
cause at that point I was like maybe I'll do this or
maybe I'll do this kind ofthing.
There was still like all theseother things I like and have, to
play around in.
And so I thought, no, I gottapick a lane.
And this is something that Iknow it's in my bones.
And I don't know at that momentif I would've described it as
passion, as more of beingpractical.
But I think the innate part ofit that is in me made that
(21:09):
decision really easy.
And what I've now understoodover time, our restaurant's, the
longest I've ever done anythingin one place because I like to
create something new.
Creating is my passion and ourbusiness is so successful
because it's the sameconsistency year over year, time
after time.
So what happened was I saw overtime by putting in those hours
(21:33):
that, oh, this is now something,it was in my bones.
It was in something that wasnaturally inclined to if
someone's born and they have agood voice and they like to
sing, you could have someoneelse go to school and learn how
to sing.
But I feel like my skillset,part of it's that it's something
that came within my bloodline,perhaps.
I don't know.
I, can't take credit for it.
(21:54):
I have a big nose, so I thinkthat helps me smell really well,
and that's a really big part oftaste.
Craig (21:59):
I'm, not great in the kitchen, but I'm gonna go with,
it's more than your nose.
Okay.
That's my expert opinion on thesituation.
Domenica (22:05):
Oh, okay.
You are.
Craig (22:07):
Getting back to mastery.
Domenica (22:08):
I've been avoiding this question.
If you haven't noticed.
Maury (22:11):
The mastery question?
Domenica (22:12):
It's a very intimidating word.
And I, and it's, yeah.
Makes me,
Maury (22:15):
Just so you know, I think that's, what's been evolving for
us in doing the show is it's,more a question of like, how do
you feel about the word?
Because most of the people we'vetalked to are like, I'm not a
master Why the hell did you askme to be on this show?
Yeah, okay.
I don't, I dunno know whatyou're talking about.
And, yet I think,'cause I feelthe same way.
There's a lot I've done in mylife that I've put a lot of time
into and effort, but I've neverfelt I was a master of things.
I've studied for 20 years, butstill don't.
(22:37):
So it seems to be this journeythat's unfolding and it's much
more about maybe we can helpeach other though in some way of
go what I do to get better atwhat I do.
So you're not alone.
Domenica (22:45):
Yeah.
Maury (22:46):
You were asking a question, Craig, and then I went
off on one of my things.
Craig (22:48):
Domenica.
He does that.
Yeah.
It's, okay.
Just let him go.
What, we have learned frompeople who are accomplished in
something is typically theydon't sit well with the word.
What do you think you're reallygood at these days?
What are you trying to masterthese days?
Domenica (23:03):
I feel like I have a wisdom from doing things for as
long as I have and growing up inthis business.
So one of the things I'mpassionate about is actually
helping.
Younger people who areinterested in this business, who
are coming up and share thethings like the pitfalls, the
things that I've learned bytrial and error.
And a lot of times our bestlessons come from when we fall
flat on our face and then wefigure stuff out.
(23:25):
So not everybody's gonna listen,but there's also things that are
really helpful.
Basically when I get an ideaabout something, I don't think
logically, I just get passionateabout it and we're gonna do
this.
So when I, for instance, when Isaid I really wanna open reopen
Catelli's, and we got thatchance and my husband's in
finance and I went and told himall jazzed up.
And he said, forget it.
(23:45):
That's the worst business in theworld.
Like they, 2% of them aresuccessful, or whatever it was.
I was like, it's a dream.
I'm gonna figure it out.
Went about getting that tohappen, but I didn't think about
I'd been out of being in theday-to-day restaurant business
for a decade, we opened in arecession and we were in the
wine country with all theseother chefs that, had big
restaurants and not enoughpeople, like all these details
(24:06):
that I didn't happen to work outahead of time that I got to.
So when I've had people I knowwho have been in restaurants or
things around here, and they'regoing on to do something, I'd
love to share that.
I'd love to say, these are thethings that I found that worked,
or here's a way I found betterpricing.
Or here's a shortcut and.
There's those things I'mconsulting on another project
right now and I'm reallyenjoying that.
(24:28):
It's like I have a passion forthat'cause it's cre helping
create this new space.
And there's a really talentedyoung chef who's the day-to-day
chef de cuisine and I'm theexecutive chef, but really my
role is to help foster histalent and work through the menu
and go, okay, and also myknowledge of this dish might be
delicious, but from a businessstandpoint, you can have one of
(24:51):
those on if it's your passiondish, but execution's too long,
food costs are too big andthere's these certain pockets
that really transition intobusiness being successful, I
find in this business to makesure you're, in the 2% that make
it.
And that's what I'm, I really amenjoying that piece right now.
Maury (25:09):
Is there something specific when you talk about
like fostering his talent, isthere something specific you can
talk about in that?
Or what that would look like.
Domenica (25:16):
It's different for everyone.
This particular person hadn'trun a kitchen at this level
before.
He is naturally super creativeand makes great food, but the
pieces of what it takes to turnthat into your weekly orders,
your inventory, how to prep thisin a way that you don't get your
ass handed to you, because youdidn't prep up in the right way.
(25:38):
So those type of things are justthe practicality of execution of
an idea.
Maury (25:43):
Yeah.
Craig (25:43):
And it sounds to me like we're leaning into this passion
around being a chef andpreparing food.
But what you're talking about isthe business of food is a big
part of this too.
How to make it a sustainablecareer.
A restaurant is a place that hasexpenses and how do you have
income and how do you operateefficiently?
(26:05):
So the food's delicious, butthat it's not just all dreamy
and passion project and makingno money kind of thing.
Is that right?
Domenica (26:13):
Just because you're a good cook doesn't mean you're
gonna have a successfulrestaurant.
So that's the piece of it thatI, find challenging, but also
exciting.
And then the food piece of it, Ilove plant-based food.
I love vegetables.
I love doing things with themthat are.
Unexpected or changing people'sminds about what something they
thought they didn't like orletting'em know.
You just had that and it was,the sauce, this creamy sauce was
(26:36):
actually made from walnuts orsomething that you didn't know.
And that was during thepandemic.
I was started to get, to havemore time to dig into some of
that.
And then we reopened up soonerthan I thought.
So that's been on the backburner, but I wanna get back and
revisit that'cause that's reallyfun for me.
Craig (26:51):
Plant-based.
What's that about?
Why are you so into that?
What's one thing you'd wantpeople to think about?
People that might be like, eh,it sounds weird.
Is it gonna taste weird?
What's your pitch on plant-basedfood these days?
Domenica (27:01):
Also for people who think it sounds weird, they
probably like cheese pizza,which essentially is, besides
the cheese is plant-based.
It's, tomatoes and wheat andwater.
Craig (27:10):
Yeah.
And some, right?
Yeah.
Sounds good.
Domenica (27:12):
There's, spaghetti with tomato sauce.
We really skew that way and theyjust don't think of it.
Craig (27:17):
Is there a health aspect to it?
Is there a sustainability aspectto it?
Domenica (27:20):
What are you, it's health, there's sustainability.
I did a, some work with with themushroom council years ago, and
just the amount of water that ittakes to grow a certain amount
of mushrooms versus that sameamount in, producing beef
they're, night, and day.
Eating less meat is, in myopinion, and certain research is
(27:42):
better for your health andbetter for the planet.
So that's part of it.
I also really like them.
I'm, but again, I live inCalifornia and in a rural area
that I have access to amazingthings.
I've lived in Chicago in thewinter, and there I know about
food deserts.
It is something I'm passionateabout, but I also recognize
isn't always accessible foreveryone.
(28:04):
But I think becoming, hopefullymore like even places like big
box places that, I don't evenwanna say their name, but
somewhere like Walmart.
They're the biggest seller oforganics in the country.
The fact that they even havethat Yeah.
Is shocking.
But there's, yeah, we wouldn'tbe able to go anywhere else.
And they actually can go in andget something.
And that's their grocery storethat's available within 50
(28:26):
miles.
Craig (28:27):
By the way, you both know I'm incredibly mature.
I just like to envision what themushroom Council meeting looks
like.
I don't know why it just mybrain can't, my brain is
painting picture of the MushroomCouncil and I don't know, I
just, I need to go to theMushroom Council annual.
You're what?
Air holder meeting, which yourvisioning is probably so much
cooler.
Domenica (28:47):
So much better than what the reality, what those
awards mean.
Craig (28:50):
Ah, the Mushroom Council.
Okay.
Maury, you were gonna saysomething?
Maury (28:53):
I was, we don't think of ourselves as masters, but I'm
assuming in the world ofcooking, you've been around
maybe other people who you mightthink are masters and or inspire
you.
What do you see in those peoplethat you think makes them
masters?
And two, what inspires you?
Domenica (29:08):
Alice Waters Nancy Silverton, Julia Child.
Yeah.
People who were trailblazing andespecially, we are still, the
minor women are still theminority in, kitchens.
There's more and more of us,but, probably when they were
starting it was like less, 10%or less, right?
The type of Alice Water brought,California cuisine she is part
of the reason we all havecertain ways of cooking that we
(29:31):
do.
And Nancy's created this amazingrestaurant group, but started as
with LaBrea and did all of theseincredible things and has built
really successful businesses.
So they're people I, that I lovewhat they do and their food and
the world, and they're greathumans.
And then, I forgot part two.
Craig (29:50):
Everyone did, everyone does that.
Nest did like a question and aquestion.
What was part two?
Maury (29:56):
What inspires you.
Domenica (29:58):
I, love eating out.
I love going to new places.
That's my happy place.
So I had an amazing food tour inChicago.
I was there, I don't know, a fewmonths ago, and I, oh, Chicago's
one of my favorite food citiesin the country.
And there's always such new andinteresting things.
And I had one dish that was thisbroccoli dish with some sort of
like creamy, delicious saucething.
(30:18):
And there was, and it wasplant-based.
I'm like, what's some stuffthat's in here?
And I was like, there was tofuand there was something else.
And I heard two ingredients, sawit.
And then when I have something,it, something in me clicks that
I go back and I'm like, okay,I'm gonna make a rip on this.
And it was awesome.
I made it for my nephew'sgraduation dinner and everybody
loved it.
But it was just takingsomething, seeing it.
I get, that's where myinspiration comes.
(30:40):
Travel.
I love to travel.
I love foods.
I love to cook foods from allover and have that influence.
Catelli's is harder to do thatin'cause it's Italian based, but
doing other special events andthings, I get to do that.
Maury (30:52):
Yeah.
Craig (30:52):
Whether it's about you or somebody else, what do you think
are three keys to mastery.
Domenica (30:58):
Repetition over time.
The openness to always learning.
to be fluid with the learningprocess and being open.
If you found the answer.
That there still might be abetter answer down the road.
Keep pushing keep, seeking, keeppushing.
Yeah.
Yeah.
Yeah.
Hey friends I was playing arough cut of this interview for
(31:21):
my wife, Nicole.
She had a great point.
She's like, Did you ask Domenicasome simple tips and tricks for
all of us to be better in thekitchen.
And I thought.
Nooo.
And so I called Domenica.
I asked her exactly that.
I'm like, what are some reallysimple tips and tricks that
could help normal people in thekitchen?
What's what are the commonerrors?
(31:42):
And what do you suggest?
And here's what she said.
She said have one really goodsharp knife.
And she said a lot of peopleoverlook this, but when you cut
with a really good sharp knife,you feel a sense of mastery.
You feel a sense of control andthis is one tool that is not to
be overlooked.
So everyone needs one good sharpknife.
(32:04):
She also said a lot of people inthe kitchen complained about
space.
So it's good to have one bigcutting board.
It'll create space.
You can even lay it over yoursink.
If you have a small kitchen andshe said, this can be a game
changer.
To change your experience aroundcooking.
And then the last big one, shesaid.
Is if people want to add somequick flavor that is easy to do.
(32:27):
Your keys or fresh lemon, freshlime, fresh herbs, and maybe a
little bit of vinegar.
And so she gave me a coupleexamples.
If you make Mac and cheese atthe end, add some chili flakes,
add some lemon zest, add somefresh time, or basil these kinds
of moves at the very end.
Can really kick it up a notch.
(32:50):
And she also said a lot ofpeople talk about, I don't have
time for dinner.
I don't have time for dinner.
She's like buy rotisseriechicken, And at the end, put
some lime juice on it and somecilantro and just little moves
like that at the very end.
Can take something ordinary andkick them up a notch so i hope
that helps talk to you soon
Maury (33:10):
You said two things that really stuck with me, Domenica,
that, that were interesting'cause it wasn't necessarily
that cooking was your passion,but at age 25, out of
practicality, you made thechoice to go into it.
And then you also talked a lotabout practicality with, helping
this new chef.
And there's this reallyinteresting dance between almost
that's your mastery.
If I were to give you one ofrecognizing the passion piece of
(33:34):
it, it's there seeing it,knowing that's a part of it, but
that you've got this cool skill,even maybe, even though you
maybe weren't conscious of it at25, the actual, by making the
practical choice, that kinda ledyou down a path.
Of doing all these other things,namely because when you talked
about giving it back, that'swhat you were helping this other
chef do.
And I, that just really stoodout for me as that.
(33:55):
'cause that's a skill to beable, yes.
It's like you're saying it'samazing if you're great at
something, but also to bring itinto the world and kind of a
functional way.
That's a real skill.
That's not that.
So anyways, that really stoodout.
That's cool.
Domenica (34:07):
Thank you.
I feel like I just had a littlemini therapy session.
Maury (34:09):
That's what's been fun with this is like hearing people
tell their story and through thestory it's, there are these
blind spots I think we may allhave, cause we're, I'm always
striving for that other thingand I miss maybe the little mini
victories in the day.
That was like, oh, these were aseries of wins.
I'm so blinded by the next thingor the ambition or the desire
growing, getting better.
I actually missed a little oh,that was cool, huh?
(34:31):
Neat.
It was so just in your story.
That was neat.
That stood out.
Domenica (34:34):
If I could say one more thing on that.
What I realized, and it ties inI think, to a back question, is
there's, the mastery part is itdoesn't feel like it's there
because there's always this partto learn.
And then also with the evolutionof social media and food on TV
so much, it's like I could seeoh, I'm not doing that and I've
been on tv, but I have a friend,who's on TV every week, or they
(34:55):
have, I have one restaurant,they have three restaurants,
right?
So there's this, oh, that's, I'mnot there.
But it doesn't, if you are atthe top of the.
Food chain.
Then you're at this positionwhere it's someone coming up
underneath me and am I gonnahave to do this next thing and
keep upping myself?
And I've just really recentlycome to a place and it's it
doesn't matter.
I'm passionate about helpingpeople and passionate about
(35:16):
making good food that's healthy.
And delicious.
And that people don't feel likethey're missing out on something
because it isn't bad for you.
And if I focus on those thingsand being creative, I love to
redo a space or make the wholeenvironment come together, like
for an event or a party.
That's it.
That's all I gotta do.
That's my lane.
(35:37):
And I'm successful if I'm doingit.
I, heard something, someone say,you feel good about it.
If I'm waiting for you to likeit, I'm fucked.
Great.
If I really love this and thisis great, then it's all good.
Maury (35:50):
Yeah.
Craig (35:50):
That right there.
You summed it up beautifully, bythe way is, what Maury and I are
learning, is how do you definethis word?
This word is a very tricky wordto define, right?
Because is mastery abouttelevision appearances, does
that make you a master?
Is mastery about the size ofyour bank account is mastery,
about the amount of restaurants,And it's not
Domenica (36:14):
Yeah.
Craig (36:14):
Mastery exists with or without those things.
Is the truth, one can gainmastery and not have a big bank
account.
One can gain mastery with norestaurants.
You know what I'm saying?
Domenica (36:26):
We like to have many and have no mastery.
Craig (36:29):
We label all this stuff, we saddle it with all this
stuff.
What we're trying to discover inourselves is we all may be
really good at lots of things,and there's probably mastery all
around us every day.
It's, do we see it?
Do we honor it?
Do we honor it in ourselves?
Do we honor it at each other?
And that's what we'recelebrating here.
That's exactly what we're doing.
Maury (36:49):
It's cool.
Craig (36:50):
All righty, Domenica, listen.
Thank you so much.
Listen, we don't care what youthink.
You are an everyday master and Iwant to eat some of your
delicious plant-based foods, andI want spend more time with you
and you're just a wonderfulhuman being and a bright light,
and we are so thrilled you tookthe time to talk to us today.
Maury (37:09):
Yeah.
Thank you so much for you.
Domenica (37:11):
It was nice to meet you.
And now it's time for thewrapper.
Upper, Upper.
Craig (37:15):
Okay.
I'm gonna go first onWrapper-Upper ready because I
don't want you to steal myWrapper-Upper.
Maury (37:20):
One of those, huh?
Okay.
Go.
Craig (37:22):
Domenica.
Man, she's cool.
She is just, she's really cool.
She's just really cool.
Okay.
Really cool.
So I was thinking about myWrapper-Upper with her and it's
dovetailing with all thesemasters that we're talking to.
I find it fascinating thatpeople, we talk to people
outside of their bubble abouttheir mastery and they're very
clear to be like I don't know ifI'm a master in that.
(37:43):
And.
There is something fascinatinggoing on for me in the
Wrapper-Upper world of how comea master that has clearly done,
made food for Oprah, has acookbook, been on tv, been a
food stylist, won these cookingcompetitions, how come she's nah
I'm not really sure.
there is something fascinatingto me about mastery that we from
(38:04):
the outside look at somebody andgo, wow, that's a master.
And then you ask them andthey're like, nah, I'm not
really sure.
Because I saw in her the knocksof the journey of mastery.
So maybe that's myWrapper-Upper.
I don't think there's an easyway to get to mastery without
getting some bumps and bruises,I think pursuing a passion has
(38:25):
bumps and bruises.
And so when you ask somebody,you're like, Hey.
And we've done this a lot, howdoes it feel to be a master
that's oh man, it's almost man,it took a lot to, I can't even
believe you'd say that.
And it took a lot.
Like you almost have to have itbeaten out of you, that you're a
master in order to be one orsome, maybe that's it.
I don't know.
So with her, I felt The humilityis so genuine because of the
(38:46):
journey and the struggle, butthe achievement and the
accomplishments and the skilland the hanging in there are all
there.
So to me, yes, Domenica mastertalking to her, she's oh, where
I really have my passion ishelping somebody else.
That to me, is a fascinatingaspect of what we are
uncovering.
Maury (39:06):
I feel like I've heard that a couple times.
That piece of giving back eitherjust evolves in the path and
that's just a part of the path,or it's a fundamental piece of
mastery where there's a giveback, there's a return yeah.
Interesting.
I, guess I'll reiterate what Isaid, talking to her, just
hearing how two of her majordecisions were based on
practicality, and yet they ledher also to another expression
(39:27):
of her skill and what she has tooffer and what she knows.
One oh, I gotta survive.
I know how to cook.
I guess I'm gonna do it.
Which didn't sound like adecision based on passion at all
actually.
And then later on when she washelping that other chef, she was
talking about was, I'm gonnahelp this guy, and help him
along.
That really hit home.
'cause I think there's there's,so much often about, follow your
(39:47):
passion, I think Mike Rowe onDirty Jobs talked about it.
You may not be good at yourpassion.
Yeah.
Which, might be a really roughride you may love it, but you
may actually not end up beinggood at it.
And, so what do you do with thatbump?
You just keep going or do you?
I really liked hearing thatpiece of this ride too, that not
all these decisions in life tofollow and find.
(40:08):
What you think of or the outsideworld thinks of as success or, a
cool, life?
The choosing from the practicalmay also be if not equally of
value in this ride.
The sort of letting necessityguide you cause I want fun, I
want adrenaline, I wantexcitement.
I want all this stuff.
I'm noticing a lot that oftenwhen I make decisions from
(40:30):
excitement.
It's often not great because I'mblinded by the noise.
It's so loud about my passion ormy emotion about it.
I actually don't, I may not makethe best decision or kind of see
the field clearly.
Craig (40:43):
I remember Barb talked about that.
That was her idea was.
Why don't you get good at whatyou're good at instead of just
what you wanna be good at kindof thing.
And, Domenica maybe has livedthat where she got great at
something she was good at.
You're right.
Just I do think we, we rallyaround passion a lot on the
podcast.
(41:03):
think you need to be good atstuff.
I think people get passionateabout stuff.
They're good at.
Yeah.
'cause it's fun.
It's, you're like, oh, prettygood.
I'll do it.
Maury (41:11):
And the passion, to your point, I think the passion or
the bigger purpose or a biggermission I is what's gonna walk
you through the bumps.
That's what's gonna keep yougoing.
That's what's gonna pick youback up again and say, I'm not
gonna give up.
I'm gonna try it again.
I don't care if I'm good or not.
I just wanna do it and I'll getbetter, like you said in the
doing.
That, energy may be the piecethat keeps us buoyant and,
(41:32):
moving forward.
'cause yeah, you're gonna, andanything worthy seems like
you're gonna get, potentiallygonna get knocked in the teeth a
little bit, It's just part, ofthe deal.
Craig (41:41):
I, did also notice,'cause I've, seen this with you and
some of our other guests.
If there's something out therecalled the Academy Awards for
best actor.
How can you be an actor and callyourself a master?
If that didn't happen for you.
Maury (41:53):
Sure.
Craig (41:53):
If you didn't hold the trophy.
And I heard in her saying, howcan I be a master if I only have
one restaurant?
Which implies to me that, forthe master there's, some.
Pecking order, man, that's notthe wrong word, but there's some
something quantifiable that saysyou're only allowed to say this
if, something happens.
(42:15):
And you and I know in our headsthat's not true.
'cause we're even talking topeople we know.
Yeah.
That's some kind of construct wepicked up.
It's not really true.
You can be a master with onerestaurant, right?
Maury (42:27):
Oh yeah.
I think the dance between beingreally good at something, being
a master in something andachievement.
But we know a lot of peoplewho've achieved a lot of stuff.
Yeah.
Who are not masters.
Craig (42:38):
There you go.
Maury (42:39):
Or maybe they are
Craig (42:40):
right.
Maury (42:40):
Maybe they know one thing, which is getting stuff
and they know how to play thatgame.
I don't know.
It's an interesting crossover.
of
Craig (42:48):
Hey folks, if you are interested in learning more
about Domenica Catelli, ofcourse, if you're in the town of
Geyserville.
Check out Catelli's thirdgeneration restaurant also The
Element restaurant in SutterCreek at the Hanford House Inn
is the new restaurant.
Domenica is part of.
You can check out Mom-a-liciousthe cookbook, and I'm sure you
(43:11):
will catch Domenica on thelittle television near you at
some point.
Maury (43:16):
I just got a text from a foreign number.
Saying that my U SS P S packagearrived at the warehouse but
could not be delivered due toany complete address
information.
Please confirm your address andthe link.
It's a scam correct?
It's not real.
Craig (43:28):
Just take a picture of your debit card front and back
send them the photo.
Send'em a photo and your social,that's the first thing you do
when you get those texts likearound send your social.
social.
picture your mom's social yourrouting numbers.
And not bad.
Send'em a picture of a checkWrite in to cash and
Maury (43:50):
Oh, that's smart.
That's super smart.
That's a smart, that's smart.
That's smart.
Craig (43:57):
See you.
Talk to you later.
I'm passionate about helping people and passionate
about making good food that'shealthy.
And delicious.
If I focus on those things.
That's it.
That's all I gotta do.
That's my lane.
And I'm successful if I'm doingit.
Intro (00:15):
Welcome to Everyday Masters, the show where we seek
to understand mastery.
People who have it, people whotry for it, people who struggle
with it, and how we all manifestit in our own lives.
Welcome to Everyday Masters.
Everyday Masters.
Everyday Masters.
Everyday.
Every, Every day.
Master, every day.
Maury (00:40):
Hey, welcome to Everyday Masters.
I'm Maury Sterling and I've beenan actor for the last 30 years.
You probably have no idea who Iam,
Craig (00:47):
and I am Craig Diamond.
I've been in marketing for 30years.
I've got a master's inpsychology, and for sure you
don't know who I am.
Maury (00:53):
We came up with the idea for this podcast because as an
actor, one of my favorite thingsis getting to talk to the
specialists they bring on, setall the people who come to set
to help us actors look like weknow what we're doing.
Craig (01:06):
And for me I've always considered myself to be a jack
of all trades, but master ofnone.
I'm pretty good at a decentamount of things, but not a
master at any of them.
I'm excited to learn how tobecome a master if that's
possible.
Maury (01:20):
The aim of the show is to absolutely talk to people who
are obviously experts.
But we also want to talk to theeveryday master people who've
been doing things in their livesfor years with passion and
discipline.
And nobody may think of themthat way, but they are
absolutely masters.
Now welcome to this episode ofEveryday Masters.
Craig (01:42):
Are you ready?
Maury (01:43):
Yeah.
You start when you ready?
You ready?
Are we recording?
Craig (01:46):
Hi my friend Maury.
How are you?
Maury (01:49):
Are you gonna keep all that before you said that the
part where I said, are yourecording?
Are you gonna keep that part?
Craig (01:53):
No, I'm gonna, I'm just gonna start with the part where
I go, Hey Maury, how are you?
Maury (01:57):
Because you wanna have we gotta make the audience like
happy.
Craig (02:00):
Okay.
Hey Maury, how are you?
Maury (02:01):
Oh, how's it going?
Hey, Craig.
What's going on man?
Great to see you.
Craig (02:03):
Oh, good to see you too.
Maury (02:05):
Are you gonna keep that part though?
That happened in between thosetwo things?
Craig (02:08):
I, think I'm gonna start with a three back where it says,
Maury (02:10):
because they're like two.
They're like two now, where it'slike, Hey,
Craig (02:14):
Hi, how are you?
Maury (02:16):
Hey Craig.
What's going on?
Craig (02:17):
There's a lot going on.
How are things going at your endof the woods?
Maury (02:21):
I really hope you keep all of that stuff.
I'm keeping it all.
Craig (02:24):
Is it okay to say your end of the woods is that a,
saying?
It's not a saying your end ofthe,
Maury (02:29):
I didn't know it shared woods, but that's a good one to
look up.
Craig (02:32):
How is life in your neck of the woods?
How are your woods?
Maury (02:36):
I think you're working it, life is quite full.
All, departments are, needingattention right now.
It feels like an invitation tosome kind of dramatic life
overhaul, but I'm just trying tokeep it easy and simple in each
one.
But yeah, life's full.
A lot going on, a lot ofcreative stuff going on.
Craig (02:54):
It's been cool to watch you.
It seems like you do have a lotof cool creative projects going,
and you're in motion, and Idon't like that I'm not the
focus of your attention, but itsounds like, you're living a
full life.
That doesn't circulate allaround me.
Maury (03:09):
In this chapter of our friendship.
That's true.
Craig (03:11):
Okay.
Maury (03:11):
There've been other times when that's not the case but,
right now, yeah, like you're,probably like number 17.
Craig (03:16):
It feels like 17,
Maury (03:17):
Maybe even lower.
How are you?
Craig (03:19):
Good at my end.
I just wanted to say thank youto everybody who's listening
whenever you're listening tothis.
Maury and I have been doing thisnow for about six or seven
months.
The response has been just sowonderful, and people reaching
out and enjoying the show andwanting to be a part of it.
And I really am enjoying doingthis.
(03:40):
And by the way, I did wanna sayMaury, I love you to pieces.
It is so fun to do this withyou.
And it's just been an amazingexperience how we set out to do
it, just really, thrilled withthe whole experience.
Maury (03:51):
Me too.
yeah.
It's been a great adventure sofar.
What have you been tinkeringwith mastery wise?
Craig (03:58):
I guess if I take one thing from all the interviews so
far is Mastery is really ajourney.
There are times I think I wantto be a master at this.
I want to be a master at that.
And really what I've learned istry to find your passions.
Like maybe I'm passionate aboutdoing this, doing a podcast with
you.
I'm passionate about that.
How do I become a master atthat?
(04:19):
I think by doing it, I think bymaking mistakes, I think by
putting myself out there, Ithink by persevering, so I do
think I'm learning.
The masters we're talking to arerubbing off on me.
I like this.
I feel passionate about it.
I want to keep going.
I guess that's where I'm at.
And enjoying the ride.
Maury (04:37):
Yeah.
Craig (04:38):
My brother, this week we have Domenica Catelli.
She is what I believe to be amaster restaurateur chef
cookbook author, televisionguest, rama and food preparer to
the stars.
It didn't sound as sexy as itshould, but it is sexy.
Maury (04:55):
I know.
I was about to say it was prettygood.
That was okay.
Craig (04:57):
Thank you so much.
Maury (04:58):
Summer, upper of her.
Craig (04:59):
Super cool, fun, friendly, funky human being this
week, ladies and gentlemen.
Domenica Catelli.
Hey.
How are you?
Domenica (05:11):
I'm great.
I wish I was there in San Diegoin person.
I'd be even better.
Craig (05:15):
Today.
You do.
it's quite beautiful.
Maury (05:17):
Where are you?
Are you in Northern California?
Domenica (05:19):
I'm in up in Hillsburg, Sonoma County,
California.
Maury (05:22):
Yep.
I know
Domenica (05:23):
it's not a bad place to be.
Maury (05:24):
That's not a bad place to be.
Craig (05:25):
Domenica, we're thrilled to have you here.
You have a bio and a resume infront of me that is quite
astounding the first question welike to ask people is, When you
heard you were being asked to beon a podcast called Everyday
Masters, what did you think?
Domenica (05:42):
I thought what am I a master of?
Craig (05:45):
Really
Domenica (05:45):
I'll be happy to talk to Craig.
cause Craig's amazing.
but yeah.
Craig (05:48):
Really Okay.
Okay.
Because,
Maury (05:51):
cool.
Craig (05:51):
You have a lot that we want to talk about.
You have been in the world offood, let's say, preparing food,
celebrating food for a long,time.
Take us back to the beginning.
it seems like this is a familyaffair, something in your
family.
Tell us about how you grew up.
How did this whole Food Masteryobsession, passion start for
(06:12):
you?
Domenica (06:12):
Great question.
So it started back in 1936.
Don't I look great?
Craig (06:18):
Wow.
You do look so good.
You must moisturize.
Domenica (06:21):
Yeah.
With olive oil.
My grandparents came from overfrom Italy.
They opened the restaurant inGeyserville, California, which
is where my current restaurantis, Catelli's third generation.
So I grew up in a restaurantfamily.
My grandparents lived above therestaurant.
My grandma lived there my wholelifetime.
And my dad lived up there untilhe left.
He came back in the late sixtiesfrom living other places to take
(06:45):
over'cause my grandfather hadfallen ill.
I was basically, say I was bornin a bar.
Craig (06:49):
Really?
Domenica (06:49):
And my mom, who hadn't been a cook, she learned to cook
from my grandmother and sheworked in the restaurant when I
was little and she was actuallycooking the day she went into
labor and left from the kitchento go deliver me.
So I've been in the kitchentime.
Craig (07:03):
She was there in the kitchen the day you were born?
Domenica (07:05):
Yeah.
She said, oh I, thinksomething's happening.
Craig (07:09):
Wow.
Domenica (07:09):
Yeah.
Craig (07:10):
So when did your passion kick in?
can you remember a moment?
Was this something that waslike, Hey everybody, in the
Catelli family must go to therestaurant?
Or was it something you pickedit up early, you had the bug so
to speak.
Domenica (07:23):
It's a little of both.
I had my, first early dream wasto turn our restaurant, I think
when I was around six or seven.
I was gonna turn it into aMcDonald's and a Toys R Us.
cause those were the two thingsI wanted that I couldn't have.
Craig (07:36):
Those are really good.
Domenica (07:37):
That was my grand plan.
There was gonna be nothinginvolved in doing food.
And then I also thought that Iwasn't necessarily gonna go down
that road.
Wasn't quite sure, but my momsays that I gave my first dinner
party that I insisted on cookingdinner when I was like in third
grade.
Craig (07:54):
Really?
Domenica (07:54):
I would, yeah.
Maury (07:55):
Wow.
Domenica (07:56):
Always cooking for everyone.
When we were in high school andwe would go bonfire out at the
beach here, I would bring allsorts of stuff and make pasta
out there and make steaks on thegrill.
It wasn't, it was a little bitmore elevated and I just always
loved cooking for people andsharing that and was also wary
of maybe going into therestaurant business because I
grew up in it and I knew what itwas about and I wanted to travel
(08:18):
and do other things andultimately it just kept pulling
me back in.
So I worked in all areas of itand when I left at 17, moved to
SoCal and I ended up being headchef at a restaurant in Laguna
when I was 19, which wasbasically the point that they
could get me to work for a tonfor not a lot of money, not
necessarily talent.
(08:38):
That's where it started.
And then over the years it,evolved.
I went out front for a while andserved, which is great'cause
that's been really helpful inthe trajectory of my career and
owning a restaurant as I reallyget all aspects of what it feels
like to be a dishwasher or abuser or a server, all of that.
And then I left restaurants fora bit and then came back around
(09:01):
and I opened, my first executivechef job was after my daughter
Chiara was born for the StanfordInn and Mendocino.
And that was, over 25 years ago.
Craig (09:09):
I'm curious, you said I took a break from it.
What was going on then that youtook a break?
Domenica (09:14):
Part of it was when my daughter was little.
The hours of being in a kitchenare not really.
Good for parenting.
Craig (09:21):
Yeah.
Domenica (09:22):
And my husband we were gonna move, so that made that
transition easier because he didhis M B A in Chicago and I got
connected to that point with theOprah Winfrey chef.
And then I ended up doing thefood selling for my first time
ever on a live TV show, live totape.
And he said, come on down andwatch it, blah, blah, blah.
And we're in this hallway.
(09:43):
And the next thing I know, like14 hours later, like through the
night, getting ready, like dyingsweaty.
I did, I had my first throwninto the ring fire of being a
food stylist on a TV show.
Craig (09:55):
Wow.
Domenica (09:56):
Which that means if someone's making a cake and
there's the picture, you make adone cake, you make a cake,
that's halfway done.
You have all the ingredients inmultiple, sure.
But when it's live there's not agoing back if something's wrong.
So I'm in the background and Iwas like, he's going to pour in
baking soda.
And I'm thinking, did I put thefreaking baking soda on the tray
like the fifth time?
Swore I'd never do it again.
(10:18):
But once it was done, I got thebug.
So that year we lived there.
I was food styling on the Oprahshow.
So when other chefs would comeon, our celebrities like Tom
Cruise made carbonara like I,all the stuff that you see on
the set.
Craig (10:29):
How was Tom's carbonara?
About, yeah.
How was that solid or No?
A little weak.
Domenica (10:33):
Didn't actually get to try it, put it all the pieces
out there and it's, yeah,
Craig (10:37):
I asked the hard hitting questions.
Domenica (10:38):
It was the best ever, Craig.
Craig (10:40):
I didn't know this.
This is not on your bio.
So you were a food stylist forthe Oprah Show for a couple
years.
Domenica (10:46):
Yeah, it was a little over a year.
And then sometimes if there wasa bigger show,'cause then one of
my best friends ended up movingthere and she did that job for a
decade plus.
And then from there we moved toHouston and then I wrote my book
and then I started doing TV inHouston and was doing a cooking
segment on the morning news.
So I would do that once a week.
And I was in that same timeperiod I cooked for Oprah.
(11:08):
So I'd get a call to go fly outto Montecito and okay.
Craig (11:12):
Okay.
There's just so much to unpackin that, that one sentence,
Maury, help me here.
Unpack that.
Maury (11:18):
I was gonna rewind a little bit.
The book is Mom-a-licious?
Domenica (11:20):
Yes.
Maury (11:21):
And what's, what is Mom-a-licious about?
Domenica (11:23):
It is quick, easy, delicious food that was good for
you and your family, but whetheryou're a, a senior or a single,
it was to work for everyone.
I actually wanna put it back outthere and rename it, because at
that time our kids were smalland it was about being delicious
and being a mom and making food,inviting for your family.
And what I know is the recipestranscend time.
(11:46):
And they're actually, when wemade the book, people didn't
know what quinoa was.
A lot of people didn't, youcouldn't get kale everywhere.
All these things that were rightat the cusp of being more
normal.
But because I'm have likeCalifornia some hippie blood in
me, that.
That was just part of ourvernacular group upbringing,
trying to make that accessibleand easy.
And, all the recipes, I did itwith Celia, who's a busy working
(12:07):
mom and not a foodie, not acook.
So making sure that they'retested, that what I take for
granted, that I know if you'remaking it and you don't know
what mince means oh, I have tobreak that down, if it's this,
big or is that big.
So little things like that.
But that was the book and it wasa lot of fun.
Craig (12:23):
Fun fact.
Maury before Nicole and Craigwere Nicole and Craig.
Nicole and my one child, I thinkjust Max, he's in the book.
Nicole and Max are in the book.
Remember that?
That's before I met you.
Domenica (12:36):
The girl grouped picture too
Craig (12:38):
yeah, I remember that.
That is so cool.
Maury (12:40):
I'm gonna get it.
But then, yes.
Okay.
You said that you cooked forOprah.
How was that?
Domenica (12:46):
Amazing.
There's a lot of times in lifethere's like this, the sliding
door moment where I transitionedout of doing that and my husband
and I joke, it's was that theright decision?
I was, I loved it.
She's an amazing human being.
The people I got to meet and inthat time period over the.
I don't know, 10 plus yearsbetween doing the show and other
things.
It's like I just shake NelsonMandela's hand.
(13:08):
That's what make food for him totake on a plane.
It's like what?
My first call that I'll neverforget was from her assistant
saying, can you cook for Ms.
Winfrey and Mr.
Poer on Friday in, Montecito?
And I'm like, see, wow, you'dhang out.
I'd call my mother-in-law andsay, can you watch Chiara?
It's she's of course.
So the answer was always yes.
But then I'd get on a plane andplay out and cook and it was
(13:29):
awesome.
Maury (13:30):
From my impression watching chefs and I'm not much
of cook, but the pressure of akitchen, of a high performance
restaurant is amazing.
And being able to function atthat level, the speed But was
cooking for Oprah even morepressure?
Domenica (13:45):
Yes and no because for the most part, I know what I'm
gonna make ahead.
,we'll think about, what themeal's gonna be or give her
thoughts on that.
The bigger events, like our 50thbirthday when everybody in the
world was there.
Craig (13:59):
You did that too?
Domenica (14:00):
Yeah, the ones at her house I did.
So it was like the privatedinner.
That's one of my best stories isthat Alicia Keys came out, I'm
making pizza outside on a grill,and she's Hey, what's going on?
This is cool.
And starts talking to me and I'mtrying to act whatever.
Craig (14:14):
Yeah No, of course.
You gotta act super cool.
It'll cool.
I'm busy.
Yeah, totally.
Domenica (14:17):
Totally normal.
But she was so lovely and it,after a second it felt normal,
was just having a conversationand stayed out there with me
asking me questions about foodand what it was like to cook
this and that and it was justawesome.
Craig (14:30):
But, back to Maury's question though.
You, do a lot of prep.
You filed to Montecito to cookfor Oprah and a lot of high
profile people, is theexperience exhilarating?
Is the experience stressfulbeyond belief?
Is it only enjoyable after thefact?
Is it enjoyable during?
Domenica (14:46):
It depends on what the event and what's going down.
If things are going well it'sexhilarating, it's awesome.
You've got it dialed in whenyou're doing it and the one dish
you're supposed to have,something goes wrong with it and
you still have to get on thetable and you're trying to
figure out stuff and thinkinglike, can I like literally
disappear and will anyone know?
(15:07):
There's those moments for surethat have happened, but the
pressure in the regular kitchen.
That's more, I feel likeinfectious.
If you have it and you likethat, they say that chefs have a
similar temperament, or likeambulance drivers and chefs
where it's this rush and it's ashort period of time and
everything's a crisis and you'vegotta get it worked out.
(15:28):
It's not like you can sit thereand a order comes in.
I'd be like, so maybe I'll makethat a little bit like, we'll
see.
Craig (15:33):
Yeah.
Domenica (15:33):
It doesn't work that way.
I, get calm under more pressure.
I'm your person when there's acrisis, I'll be there, I'm not
gonna freak out.
Where I don't do good is whenthere's not a lot of pressure.
Then I, dilly dally and stuffdoesn't get done when it should.
And all my A D H D is just what?
but when there's like this thingto get done, or if I'm on the
(15:54):
line and there's 15 tickets,it's that's it.
You're just go, and okay.
And everything just funnels outand you're just in the moment.
Craig (16:00):
Moving this along.
All your TV shenanigans, I knowthey're fun and, cute, but tell
us about the Guys' Grocery Gamesand Iron Chef America, so then
as if you're not busy enoughbeing an ambulance driver inside
of a kitchen, how did that stuffcome up?
That was when I wasn't doing thekitchen stuff as much.
I went back to the kitchen 13years ago.
The in between when I was doingthe more TV stuff besides the
(16:23):
guide.
Iron Chef was when I did my bookand I was judging and that was
fun.
The first one was nerve wrackingbecause, I had never done it
before.
And was it my first time onnational tv?
I don't know if it was or not,but it was like that setting in
and of itself was nerve wrackingand the two people who were
judging with me were anchors whowere always on.
Yeah.
Domenica (16:40):
And one of was super curmudgeony and kept teasing me
and called me Pollyanna'cause Iwas trying to be nice.
Craig (16:45):
Ah.
Domenica (16:46):
Once I got over it and then the next time I went I was
the veteran.
'cause I had like a footballplayer, Keshawn Johnson and a
comedian person.
And so I was the only real foodperson on there.
That was way easier and fun.
And then with Grocery Games, itis all the things that you asked
Sterling, where it'sexhilarating and awful and all.
(17:07):
It's amazing when I win.
When you don't win, it's not soamazing.
It's because it's just such anerve wracking thing and the
cooking's in real time.
Like people always ask that andit's yes.
So when we stand at a line andwe have a grocery cart and they
say, go make all these weird,crazy things and go, I'm a
compulsive shopper, so when Iget in trouble is on a show, if
(17:28):
we have full reign andeverything's free and it's a
grocery store, so if you have tohook with five things and you
get to hook with 10,000 otherthings, my cart gets overloaded.
I start oh, I can make this, Ican make that.
And I get up to my stationsorting through all these
groceries, like that's where mycraze doesn't work.
It's like I do better wherethere's five ingredients.
I'm like, I could tell you 30things I could make with that.
Craig (17:49):
In the name of mastery on Guys' Grocery Games, you were a
seven time winner on thattelevision show.
What, were you so good at there?
Domenica (17:58):
So I think it's two things.
I think one is no, if anybodyelse sees this, they're gonna
know my gameplay.
First round before you get,kicked out.
All I worry about is what ittastes like.
And I think a lot of peoplewanna show off too much and they
get in over their heads.
So it's like you get throughround one and just, make
yourself so you can get onto thenext round.
That's, worked consistently forme.
(18:20):
I know I can make good food.
I know I will taste itthroughout and I will do my
best.
And the only times that I've gothung up is when I had too many
ingredients and it put a crunchon my time.
But overall, that's how I thinkI've done well, is that I, cook
well under pressure.
I say food talks to me, whichmight put me in the Looney bin
when someone sees this, butbasically.
Craig (18:41):
No, that sounds fine.
That sounds totally fine.
You're fine.
Domenica (18:43):
If I pick up a piece, basil, I'll like literally hear
things in my head like, oh, youcould do this, or It needs this.
Or I just starts vibratingwithin me.
I am really all about findingways to deliver something that's
gonna be really good in a smallamount of time.
And if there's corners that canbe cut and you still have a
quality thing to, especially ona show like that, if I go in and
(19:05):
I get a delicious, pork chopthat's this thick, it's not
gonna be cooked all the waythrough,
Craig (19:10):
Right.
Domenica (19:10):
So I know I need to butterfly it.
I know where other people mightjust throw it on and hope for
the best or put it on too highand dry it out.
It's okay, I'll get this flavor,but I'll know how to do this
piece so I can get what I want.
Maury (19:21):
Has food, always talked to you?
Domenica (19:23):
I think so.
It's not something I reallyrecognize until I was and,
realized that other peopledidn't have that too.
So I just thought when you havesomething that's always there,
if I open a refrigerator andsomeone says, oh, we don't have
anything to make, and I'm likeyeah, you've got this and then
there's this, and there might bethree random things in there
Elias is one of my cousins,who's also my best friend, is
(19:44):
one of the people who pointedthat out to me.
She said, I don't see that.
I'm like, oh, okay.
Craig (19:49):
Food talks to me too, Domenica.
When we have cookies in thehouse, I hear, COO-KIE, I'm in
the jar.
doesn't matter where I am.
I hear.
COOKIE and then I have to go eatthe cookies.
Is that similar?
Domenica (20:04):
No.
Craig (20:04):
Okay.
Got it.
Domenica (20:07):
going
Craig (20:07):
Back a, sco so, there's clearly a moment based on
already what we've talked about,where you must have realized you
had a gift and a passion forthis.
What we are learning aboutmasters is masters have passion.
And, there has to be a moment inthis story before you get to
Oprah, before you get to TVbefore, before you get to, a,
(20:27):
wanting to write a cookbookwhere you're like, this is my
thing.
Yeah.
When was that?
Domenica (20:33):
It was after my daughter Chiara was born,
because at that point I justturned 25.
Thought I was so old and I waslike live my life now.
I gotta figure it out.
Craig (20:42):
Downhill slide at 25.
Yeah, exactly.
Domenica (20:45):
cause at that point I was like maybe I'll do this or
maybe I'll do this kind ofthing.
There was still like all theseother things I like and have, to
play around in.
And so I thought, no, I gottapick a lane.
And this is something that Iknow it's in my bones.
And I don't know at that momentif I would've described it as
passion, as more of beingpractical.
But I think the innate part ofit that is in me made that
(21:09):
decision really easy.
And what I've now understoodover time, our restaurant's, the
longest I've ever done anythingin one place because I like to
create something new.
Creating is my passion and ourbusiness is so successful
because it's the sameconsistency year over year, time
after time.
So what happened was I saw overtime by putting in those hours
(21:33):
that, oh, this is now something,it was in my bones.
It was in something that wasnaturally inclined to if
someone's born and they have agood voice and they like to
sing, you could have someoneelse go to school and learn how
to sing.
But I feel like my skillset,part of it's that it's something
that came within my bloodline,perhaps.
I don't know.
I, can't take credit for it.
(21:54):
I have a big nose, so I thinkthat helps me smell really well,
and that's a really big part oftaste.
Craig (21:59):
I'm, not great in the kitchen, but I'm gonna go with,
it's more than your nose.
Okay.
That's my expert opinion on thesituation.
Domenica (22:05):
Oh, okay.
You are.
Craig (22:07):
Getting back to mastery.
Domenica (22:08):
I've been avoiding this question.
If you haven't noticed.
Maury (22:11):
The mastery question?
Domenica (22:12):
It's a very intimidating word.
And I, and it's, yeah.
Makes me,
Maury (22:15):
Just so you know, I think that's, what's been evolving for
us in doing the show is it's,more a question of like, how do
you feel about the word?
Because most of the people we'vetalked to are like, I'm not a
master Why the hell did you askme to be on this show?
Yeah, okay.
I don't, I dunno know whatyou're talking about.
And, yet I think,'cause I feelthe same way.
There's a lot I've done in mylife that I've put a lot of time
into and effort, but I've neverfelt I was a master of things.
I've studied for 20 years, butstill don't.
(22:37):
So it seems to be this journeythat's unfolding and it's much
more about maybe we can helpeach other though in some way of
go what I do to get better atwhat I do.
So you're not alone.
Domenica (22:45):
Yeah.
Maury (22:46):
You were asking a question, Craig, and then I went
off on one of my things.
Craig (22:48):
Domenica.
He does that.
Yeah.
It's, okay.
Just let him go.
What, we have learned frompeople who are accomplished in
something is typically theydon't sit well with the word.
What do you think you're reallygood at these days?
What are you trying to masterthese days?
Domenica (23:03):
I feel like I have a wisdom from doing things for as
long as I have and growing up inthis business.
So one of the things I'mpassionate about is actually
helping.
Younger people who areinterested in this business, who
are coming up and share thethings like the pitfalls, the
things that I've learned bytrial and error.
And a lot of times our bestlessons come from when we fall
flat on our face and then wefigure stuff out.
(23:25):
So not everybody's gonna listen,but there's also things that are
really helpful.
Basically when I get an ideaabout something, I don't think
logically, I just get passionateabout it and we're gonna do
this.
So when I, for instance, when Isaid I really wanna open reopen
Catelli's, and we got thatchance and my husband's in
finance and I went and told himall jazzed up.
And he said, forget it.
(23:45):
That's the worst business in theworld.
Like they, 2% of them aresuccessful, or whatever it was.
I was like, it's a dream.
I'm gonna figure it out.
Went about getting that tohappen, but I didn't think about
I'd been out of being in theday-to-day restaurant business
for a decade, we opened in arecession and we were in the
wine country with all theseother chefs that, had big
restaurants and not enoughpeople, like all these details
(24:06):
that I didn't happen to work outahead of time that I got to.
So when I've had people I knowwho have been in restaurants or
things around here, and they'regoing on to do something, I'd
love to share that.
I'd love to say, these are thethings that I found that worked,
or here's a way I found betterpricing.
Or here's a shortcut and.
There's those things I'mconsulting on another project
right now and I'm reallyenjoying that.
(24:28):
It's like I have a passion forthat'cause it's cre helping
create this new space.
And there's a really talentedyoung chef who's the day-to-day
chef de cuisine and I'm theexecutive chef, but really my
role is to help foster histalent and work through the menu
and go, okay, and also myknowledge of this dish might be
delicious, but from a businessstandpoint, you can have one of
(24:51):
those on if it's your passiondish, but execution's too long,
food costs are too big andthere's these certain pockets
that really transition intobusiness being successful, I
find in this business to makesure you're, in the 2% that make
it.
And that's what I'm, I really amenjoying that piece right now.
Maury (25:09):
Is there something specific when you talk about
like fostering his talent, isthere something specific you can
talk about in that?
Or what that would look like.
Domenica (25:16):
It's different for everyone.
This particular person hadn'trun a kitchen at this level
before.
He is naturally super creativeand makes great food, but the
pieces of what it takes to turnthat into your weekly orders,
your inventory, how to prep thisin a way that you don't get your
ass handed to you, because youdidn't prep up in the right way.
(25:38):
So those type of things are justthe practicality of execution of
an idea.
Maury (25:43):
Yeah.
Craig (25:43):
And it sounds to me like we're leaning into this passion
around being a chef andpreparing food.
But what you're talking about isthe business of food is a big
part of this too.
How to make it a sustainablecareer.
A restaurant is a place that hasexpenses and how do you have
income and how do you operateefficiently?
(26:05):
So the food's delicious, butthat it's not just all dreamy
and passion project and makingno money kind of thing.
Is that right?
Domenica (26:13):
Just because you're a good cook doesn't mean you're
gonna have a successfulrestaurant.
So that's the piece of it thatI, find challenging, but also
exciting.
And then the food piece of it, Ilove plant-based food.
I love vegetables.
I love doing things with themthat are.
Unexpected or changing people'sminds about what something they
thought they didn't like orletting'em know.
You just had that and it was,the sauce, this creamy sauce was
(26:36):
actually made from walnuts orsomething that you didn't know.
And that was during thepandemic.
I was started to get, to havemore time to dig into some of
that.
And then we reopened up soonerthan I thought.
So that's been on the backburner, but I wanna get back and
revisit that'cause that's reallyfun for me.
Craig (26:51):
Plant-based.
What's that about?
Why are you so into that?
What's one thing you'd wantpeople to think about?
People that might be like, eh,it sounds weird.
Is it gonna taste weird?
What's your pitch on plant-basedfood these days?
Domenica (27:01):
Also for people who think it sounds weird, they
probably like cheese pizza,which essentially is, besides
the cheese is plant-based.
It's, tomatoes and wheat andwater.
Craig (27:10):
Yeah.
And some, right?
Yeah.
Sounds good.
Domenica (27:12):
There's, spaghetti with tomato sauce.
We really skew that way and theyjust don't think of it.
Craig (27:17):
Is there a health aspect to it?
Is there a sustainability aspectto it?
Domenica (27:20):
What are you, it's health, there's sustainability.
I did a, some work with with themushroom council years ago, and
just the amount of water that ittakes to grow a certain amount
of mushrooms versus that sameamount in, producing beef
they're, night, and day.
Eating less meat is, in myopinion, and certain research is
(27:42):
better for your health andbetter for the planet.
So that's part of it.
I also really like them.
I'm, but again, I live inCalifornia and in a rural area
that I have access to amazingthings.
I've lived in Chicago in thewinter, and there I know about
food deserts.
It is something I'm passionateabout, but I also recognize
isn't always accessible foreveryone.
(28:04):
But I think becoming, hopefullymore like even places like big
box places that, I don't evenwanna say their name, but
somewhere like Walmart.
They're the biggest seller oforganics in the country.
The fact that they even havethat Yeah.
Is shocking.
But there's, yeah, we wouldn'tbe able to go anywhere else.
And they actually can go in andget something.
And that's their grocery storethat's available within 50
(28:26):
miles.
Craig (28:27):
By the way, you both know I'm incredibly mature.
I just like to envision what themushroom Council meeting looks
like.
I don't know why it just mybrain can't, my brain is
painting picture of the MushroomCouncil and I don't know, I
just, I need to go to theMushroom Council annual.
You're what?
Air holder meeting, which yourvisioning is probably so much
cooler.
Domenica (28:47):
So much better than what the reality, what those
awards mean.
Craig (28:50):
Ah, the Mushroom Council.
Okay.
Maury, you were gonna saysomething?
Maury (28:53):
I was, we don't think of ourselves as masters, but I'm
assuming in the world ofcooking, you've been around
maybe other people who you mightthink are masters and or inspire
you.
What do you see in those peoplethat you think makes them
masters?
And two, what inspires you?
Domenica (29:08):
Alice Waters Nancy Silverton, Julia Child.
Yeah.
People who were trailblazing andespecially, we are still, the
minor women are still theminority in, kitchens.
There's more and more of us,but, probably when they were
starting it was like less, 10%or less, right?
The type of Alice Water brought,California cuisine she is part
of the reason we all havecertain ways of cooking that we
(29:31):
do.
And Nancy's created this amazingrestaurant group, but started as
with LaBrea and did all of theseincredible things and has built
really successful businesses.
So they're people I, that I lovewhat they do and their food and
the world, and they're greathumans.
And then, I forgot part two.
Craig (29:50):
Everyone did, everyone does that.
Nest did like a question and aquestion.
What was part two?
Maury (29:56):
What inspires you.
Domenica (29:58):
I, love eating out.
I love going to new places.
That's my happy place.
So I had an amazing food tour inChicago.
I was there, I don't know, a fewmonths ago, and I, oh, Chicago's
one of my favorite food citiesin the country.
And there's always such new andinteresting things.
And I had one dish that was thisbroccoli dish with some sort of
like creamy, delicious saucething.
(30:18):
And there was, and it wasplant-based.
I'm like, what's some stuffthat's in here?
And I was like, there was tofuand there was something else.
And I heard two ingredients, sawit.
And then when I have something,it, something in me clicks that
I go back and I'm like, okay,I'm gonna make a rip on this.
And it was awesome.
I made it for my nephew'sgraduation dinner and everybody
loved it.
But it was just takingsomething, seeing it.
I get, that's where myinspiration comes.
(30:40):
Travel.
I love to travel.
I love foods.
I love to cook foods from allover and have that influence.
Catelli's is harder to do thatin'cause it's Italian based, but
doing other special events andthings, I get to do that.
Maury (30:52):
Yeah.
Craig (30:52):
Whether it's about you or somebody else, what do you think
are three keys to mastery.
Domenica (30:58):
Repetition over time.
The openness to always learning.
to be fluid with the learningprocess and being open.
If you found the answer.
That there still might be abetter answer down the road.
Keep pushing keep, seeking, keeppushing.
Yeah.
Yeah.
Yeah.
Hey friends I was playing arough cut of this interview for
(31:21):
my wife, Nicole.
She had a great point.
She's like, Did you ask Domenicasome simple tips and tricks for
all of us to be better in thekitchen.
And I thought.
Nooo.
And so I called Domenica.
I asked her exactly that.
I'm like, what are some reallysimple tips and tricks that
could help normal people in thekitchen?
What's what are the commonerrors?
(31:42):
And what do you suggest?
And here's what she said.
She said have one really goodsharp knife.
And she said a lot of peopleoverlook this, but when you cut
with a really good sharp knife,you feel a sense of mastery.
You feel a sense of control andthis is one tool that is not to
be overlooked.
So everyone needs one good sharpknife.
(32:04):
She also said a lot of people inthe kitchen complained about
space.
So it's good to have one bigcutting board.
It'll create space.
You can even lay it over yoursink.
If you have a small kitchen andshe said, this can be a game
changer.
To change your experience aroundcooking.
And then the last big one, shesaid.
Is if people want to add somequick flavor that is easy to do.
(32:27):
Your keys or fresh lemon, freshlime, fresh herbs, and maybe a
little bit of vinegar.
And so she gave me a coupleexamples.
If you make Mac and cheese atthe end, add some chili flakes,
add some lemon zest, add somefresh time, or basil these kinds
of moves at the very end.
Can really kick it up a notch.
(32:50):
And she also said a lot ofpeople talk about, I don't have
time for dinner.
I don't have time for dinner.
She's like buy rotisseriechicken, And at the end, put
some lime juice on it and somecilantro and just little moves
like that at the very end.
Can take something ordinary andkick them up a notch so i hope
that helps talk to you soon
Maury (33:10):
You said two things that really stuck with me, Domenica,
that, that were interesting'cause it wasn't necessarily
that cooking was your passion,but at age 25, out of
practicality, you made thechoice to go into it.
And then you also talked a lotabout practicality with, helping
this new chef.
And there's this reallyinteresting dance between almost
that's your mastery.
If I were to give you one ofrecognizing the passion piece of
(33:34):
it, it's there seeing it,knowing that's a part of it, but
that you've got this cool skill,even maybe, even though you
maybe weren't conscious of it at25, the actual, by making the
practical choice, that kinda ledyou down a path.
Of doing all these other things,namely because when you talked
about giving it back, that'swhat you were helping this other
chef do.
And I, that just really stoodout for me as that.
(33:55):
'cause that's a skill to beable, yes.
It's like you're saying it'samazing if you're great at
something, but also to bring itinto the world and kind of a
functional way.
That's a real skill.
That's not that.
So anyways, that really stoodout.
That's cool.
Domenica (34:07):
Thank you.
I feel like I just had a littlemini therapy session.
Maury (34:09):
That's what's been fun with this is like hearing people
tell their story and through thestory it's, there are these
blind spots I think we may allhave, cause we're, I'm always
striving for that other thingand I miss maybe the little mini
victories in the day.
That was like, oh, these were aseries of wins.
I'm so blinded by the next thingor the ambition or the desire
growing, getting better.
I actually missed a little oh,that was cool, huh?
(34:31):
Neat.
It was so just in your story.
That was neat.
That stood out.
Domenica (34:34):
If I could say one more thing on that.
What I realized, and it ties inI think, to a back question, is
there's, the mastery part is itdoesn't feel like it's there
because there's always this partto learn.
And then also with the evolutionof social media and food on TV
so much, it's like I could seeoh, I'm not doing that and I've
been on tv, but I have a friend,who's on TV every week, or they
(34:55):
have, I have one restaurant,they have three restaurants,
right?
So there's this, oh, that's, I'mnot there.
But it doesn't, if you are atthe top of the.
Food chain.
Then you're at this positionwhere it's someone coming up
underneath me and am I gonnahave to do this next thing and
keep upping myself?
And I've just really recentlycome to a place and it's it
doesn't matter.
I'm passionate about helpingpeople and passionate about
(35:16):
making good food that's healthy.
And delicious.
And that people don't feel likethey're missing out on something
because it isn't bad for you.
And if I focus on those thingsand being creative, I love to
redo a space or make the wholeenvironment come together, like
for an event or a party.
That's it.
That's all I gotta do.
That's my lane.
(35:37):
And I'm successful if I'm doingit.
I, heard something, someone say,you feel good about it.
If I'm waiting for you to likeit, I'm fucked.
Great.
If I really love this and thisis great, then it's all good.
Maury (35:50):
Yeah.
Craig (35:50):
That right there.
You summed it up beautifully, bythe way is, what Maury and I are
learning, is how do you definethis word?
This word is a very tricky wordto define, right?
Because is mastery abouttelevision appearances, does
that make you a master?
Is mastery about the size ofyour bank account is mastery,
about the amount of restaurants,And it's not
Domenica (36:14):
Yeah.
Craig (36:14):
Mastery exists with or without those things.
Is the truth, one can gainmastery and not have a big bank
account.
One can gain mastery with norestaurants.
You know what I'm saying?
Domenica (36:26):
We like to have many and have no mastery.
Craig (36:29):
We label all this stuff, we saddle it with all this
stuff.
What we're trying to discover inourselves is we all may be
really good at lots of things,and there's probably mastery all
around us every day.
It's, do we see it?
Do we honor it?
Do we honor it in ourselves?
Do we honor it at each other?
And that's what we'recelebrating here.
That's exactly what we're doing.
Maury (36:49):
It's cool.
Craig (36:50):
All righty, Domenica, listen.
Thank you so much.
Listen, we don't care what youthink.
You are an everyday master and Iwant to eat some of your
delicious plant-based foods, andI want spend more time with you
and you're just a wonderfulhuman being and a bright light,
and we are so thrilled you tookthe time to talk to us today.
Maury (37:09):
Yeah.
Thank you so much for you.
Domenica (37:11):
It was nice to meet you.
And now it's time for thewrapper.
Upper, Upper.
Craig (37:15):
Okay.
I'm gonna go first onWrapper-Upper ready because I
don't want you to steal myWrapper-Upper.
Maury (37:20):
One of those, huh?
Okay.
Go.
Craig (37:22):
Domenica.
Man, she's cool.
She is just, she's really cool.
She's just really cool.
Okay.
Really cool.
So I was thinking about myWrapper-Upper with her and it's
dovetailing with all thesemasters that we're talking to.
I find it fascinating thatpeople, we talk to people
outside of their bubble abouttheir mastery and they're very
clear to be like I don't know ifI'm a master in that.
(37:43):
And.
There is something fascinatinggoing on for me in the
Wrapper-Upper world of how comea master that has clearly done,
made food for Oprah, has acookbook, been on tv, been a
food stylist, won these cookingcompetitions, how come she's nah
I'm not really sure.
there is something fascinatingto me about mastery that we from
(38:04):
the outside look at somebody andgo, wow, that's a master.
And then you ask them andthey're like, nah, I'm not
really sure.
Because I saw in her the knocksof the journey of mastery.
So maybe that's myWrapper-Upper.
I don't think there's an easyway to get to mastery without
getting some bumps and bruises,I think pursuing a passion has
(38:25):
bumps and bruises.
And so when you ask somebody,you're like, Hey.
And we've done this a lot, howdoes it feel to be a master
that's oh man, it's almost man,it took a lot to, I can't even
believe you'd say that.
And it took a lot.
Like you almost have to have itbeaten out of you, that you're a
master in order to be one orsome, maybe that's it.
I don't know.
So with her, I felt The humilityis so genuine because of the
(38:46):
journey and the struggle, butthe achievement and the
accomplishments and the skilland the hanging in there are all
there.
So to me, yes, Domenica mastertalking to her, she's oh, where
I really have my passion ishelping somebody else.
That to me, is a fascinatingaspect of what we are
uncovering.
Maury (39:06):
I feel like I've heard that a couple times.
That piece of giving back eitherjust evolves in the path and
that's just a part of the path,or it's a fundamental piece of
mastery where there's a giveback, there's a return yeah.
Interesting.
I, guess I'll reiterate what Isaid, talking to her, just
hearing how two of her majordecisions were based on
practicality, and yet they ledher also to another expression
(39:27):
of her skill and what she has tooffer and what she knows.
One oh, I gotta survive.
I know how to cook.
I guess I'm gonna do it.
Which didn't sound like adecision based on passion at all
actually.
And then later on when she washelping that other chef, she was
talking about was, I'm gonnahelp this guy, and help him
along.
That really hit home.
'cause I think there's there's,so much often about, follow your
(39:47):
passion, I think Mike Rowe onDirty Jobs talked about it.
You may not be good at yourpassion.
Yeah.
Which, might be a really roughride you may love it, but you
may actually not end up beinggood at it.
And, so what do you do with thatbump?
You just keep going or do you?
I really liked hearing thatpiece of this ride too, that not
all these decisions in life tofollow and find.
(40:08):
What you think of or the outsideworld thinks of as success or, a
cool, life?
The choosing from the practicalmay also be if not equally of
value in this ride.
The sort of letting necessityguide you cause I want fun, I
want adrenaline, I wantexcitement.
I want all this stuff.
I'm noticing a lot that oftenwhen I make decisions from
(40:30):
excitement.
It's often not great because I'mblinded by the noise.
It's so loud about my passion ormy emotion about it.
I actually don't, I may not makethe best decision or kind of see
the field clearly.
Craig (40:43):
I remember Barb talked about that.
That was her idea was.
Why don't you get good at whatyou're good at instead of just
what you wanna be good at kindof thing.
And, Domenica maybe has livedthat where she got great at
something she was good at.
You're right.
Just I do think we, we rallyaround passion a lot on the
podcast.
(41:03):
think you need to be good atstuff.
I think people get passionateabout stuff.
They're good at.
Yeah.
'cause it's fun.
It's, you're like, oh, prettygood.
I'll do it.
Maury (41:11):
And the passion, to your point, I think the passion or
the bigger purpose or a biggermission I is what's gonna walk
you through the bumps.
That's what's gonna keep yougoing.
That's what's gonna pick youback up again and say, I'm not
gonna give up.
I'm gonna try it again.
I don't care if I'm good or not.
I just wanna do it and I'll getbetter, like you said in the
doing.
That, energy may be the piecethat keeps us buoyant and,
(41:32):
moving forward.
'cause yeah, you're gonna, andanything worthy seems like
you're gonna get, potentiallygonna get knocked in the teeth a
little bit, It's just part, ofthe deal.
Craig (41:41):
I, did also notice,'cause I've, seen this with you and
some of our other guests.
If there's something out therecalled the Academy Awards for
best actor.
How can you be an actor and callyourself a master?
If that didn't happen for you.
Maury (41:53):
Sure.
Craig (41:53):
If you didn't hold the trophy.
And I heard in her saying, howcan I be a master if I only have
one restaurant?
Which implies to me that, forthe master there's, some.
Pecking order, man, that's notthe wrong word, but there's some
something quantifiable that saysyou're only allowed to say this
if, something happens.
(42:15):
And you and I know in our headsthat's not true.
'cause we're even talking topeople we know.
Yeah.
That's some kind of construct wepicked up.
It's not really true.
You can be a master with onerestaurant, right?
Maury (42:27):
Oh yeah.
I think the dance between beingreally good at something, being
a master in something andachievement.
But we know a lot of peoplewho've achieved a lot of stuff.
Yeah.
Who are not masters.
Craig (42:38):
There you go.
Maury (42:39):
Or maybe they are
Craig (42:40):
right.
Maury (42:40):
Maybe they know one thing, which is getting stuff
and they know how to play thatgame.
I don't know.
It's an interesting crossover.
of
Craig (42:48):
Hey folks, if you are interested in learning more
about Domenica Catelli, ofcourse, if you're in the town of
Geyserville.
Check out Catelli's thirdgeneration restaurant also The
Element restaurant in SutterCreek at the Hanford House Inn
is the new restaurant.
Domenica is part of.
You can check out Mom-a-liciousthe cookbook, and I'm sure you
(43:11):
will catch Domenica on thelittle television near you at
some point.
Maury (43:16):
I just got a text from a foreign number.
Saying that my U SS P S packagearrived at the warehouse but
could not be delivered due toany complete address
information.
Please confirm your address andthe link.
It's a scam correct?
It's not real.
Craig (43:28):
Just take a picture of your debit card front and back
send them the photo.
Send'em a photo and your social,that's the first thing you do
when you get those texts likearound send your social.
social.
picture your mom's social yourrouting numbers.
And not bad.
Send'em a picture of a checkWrite in to cash and
Maury (43:50):
Oh, that's smart.
That's super smart.
That's a smart, that's smart.
That's smart.
Craig (43:57):
See you.
Talk to you later.
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