October 5, 2022 • 35 mins
In this episode, I talk with Chef Dennis Littley. Chef Dennis has had a multifaceted culinary career and he was able to leverage his experience into a new pastime and profession: food and travel blogging. Learn more about his career and life journey as well as his experiences travelling on the only show where the discussions are delicious and there's chatter to chew on.
Chef Dennis
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Jess (00:04):
Hi, it's Jess and you're listening to another episode of
The flaky foodie podcast. Theonly show where the discussion
is delicious and there's chatterto chew on. On today's episode I
have with me Chef Dennis, he'sgoing to talk about his journey
from chef to retired chef tosocial media and internet
(00:25):
culinary Guru. It's aninteresting ride. So sit back
and enjoy. After the break,we'll talk with Chef Dennis.
It may only be October, but I'malready prepping for the holiday
season, and I want you to help!If you have a fun, interesting
(00:46):
or unique holiday food memory ortradition. I want you to share
that with me. It can be from anyholiday that you celebrate from
the end of November all the wayuntil the new year, the end of
December. So that means thatyour food memory or tradition
can take place during Christmas.
It can take place duringThanksgiving or Hanukkah or
(01:09):
Kwanzaa, or Festivus, or anyother holiday that's outside of
my American way of thinking --as long as it takes place. from
the end of November to the endof December or into New Years.
To submit your holiday stories,just go to my website
www.theflakyfoodie.com. That iswww.theflakyfoodie.com. Those
(01:35):
who submit a story will beentered in to win a raffle, and
the winner of the raffle will beannounced at the end of the
year. Thanks so much and let'sget back to the show.
(01:56):
Hello, and welcome back. Todaywe have with us chef Dennis.
He's a retired chef turned foodblogger and traveler. So welcome
to the show Chef Dennis.
Chef Dennis (02:06):
Well, thank you so much for having me, Jess. It's a
pleasure to be on with youtoday.
Jess (02:09):
So tell me a little bit about kind of your background in
food or your background. Andwithin being a chef.
Chef Dennis (02:15):
Well, I started cooking at the age of 12.
Professionally,
Jess (02:19):
oh wow.
Chef Dennis (02:21):
It was flipping burgers for a local hamburger
stand and and actually managingthe hamburger stand at age 13 A
year later because I was reallygood at what I did. But at that
point, you know, peoplerecognized it. And I started my
journey then. But really, I wasinspired to cook by a gentleman
(02:42):
that was on in the 60s, GrahamKerr. He was the galloping
gourmet. Yeah, and he was thatAussie accent and the scarf and
the flash and how people wouldmoan when they would eat his
food. That and the fact that Ilove to eat. So I kind of
connected with that. My motherwas a nurse. So she worked
(03:04):
nights so she could be home withus. So that meant I was on my
own during the day during thesummer when there was no school.
So that kind of got me intocooking a little and things just
progressed naturally. And Istarted an apprenticeship with a
master chef and learned the oldway. I also went to school and
got a degree in food science.
But this thing started tiedtogether. And this is really
(03:27):
where I've landed throughout mylife. And my last job was
cooking at an all girls highschool. The only school I ever
worked at was like my I wasgoing there to kind of retire
just to relax and retire and thefood was so bad. I had to get
back in and jump in and startcooking again. And then it was
like a made for TV movie. Theypainted murals of me on the
(03:48):
wall.
Jess (03:49):
Oh, nice.
Chef Dennis (03:52):
I know. That's how much that's how much they love.
Jess (03:56):
That must have been some excellent food.
Chef Dennis (03:59):
Well, for them it was I remember I was feeding
them chicken marsala. We weremaking sushi. And you know, it
was just a lot different thantypical school food. And I
started a culinary program,because I decided to be easier
to train my own staff forfunctions. And then to try and
get temps in because they werejust ah, if they showed up, you
(04:21):
didn't know what you got. Andthis was doing something good
for both the school and it washelping me so I started a
program which kind of gotmodeled across the whole
company. I worked for thecompany I worked for how to
start a social media programbecause I was now on social
media, you know, so they had tohave a policy it was kind of eye
(04:42):
opening for a huge multinationalcompany to have to do this.
Jess (04:46):
Very cool
Chef Dennis (04:47):
That was fun.
Yes.
Jess (04:48):
So how did you get into blogging or get into social
media?
Unknown (04:53):
When I started my culinary program at the school I
needed a place for the kids togo to get recipes to ask me
questions off hours and thingsor on weekends. And I went to
the ID-- IT department becausethe 2009 blogging was still
really new. And you know, therewere the big heavy hitters, and
(05:14):
a smattering of other people.
And I got on Blogger and startedand none of the students ever
wanted to go there, they wantedto come talk to me directly. But
other students in the school andsome of the teachers started
doing it. And then I found acompany called Food Buzz out of
San Francisco. And I joined themand I started meeting bloggers
and cooks from all over theworld. And that's when I think
(05:36):
the second kind of rebirth of mycareer happened. I was getting
inspired seeing all theseamazing dishes from everywhere
and kind of ignited my love andpassion for food again. And I
crossed that over into what Iwas feeding the girls because
they didn't care. The schooldidn't care what I fed them, as
(05:58):
long as the girls were happy. Aslong as they were happy. They
had no problem. It was aCatholic school. So no
restrictions on sugar, oranything. I mean, I had, I had
coffee for them in the morning.
They didn't care. They thoughtthat was great enough as it was
a whole good thing. So that'sthat's my blog. So I started
(06:19):
blogging,
Jess (06:19):
How have you seen kind of blogging other than kind of
getting you reignited in yourpassion for food? How else has
blogging kind of changed yourlife?
Chef Dennis (06:29):
Oh, blogging has changed a lot over the years.
And it really provided me withsomething to focus on. Because I
was kind of getting towards theend of my career time when you
know, first I thought you know,I can work until like, as long
as I can stand up. Andunfortunately, through a series
of my back really having someproblems. I had two carpal
(06:53):
tunnel surgeries, I needed athird one I couldn't hold on to
a knife real well. I was justkind of a mess at that point.
And forced into retirement. Mywife retired as a teacher early
because she was she was done towas just everything coming to a
head we moved to Florida, theland of Eternal Sunshine. And
(07:14):
it's and I was honestly, I was alittle bit of a depression, too.
When we got here. Just you know,I started medicating a little
bit to get myself perk back upand the sunshine helped a great
deal. And I started just workingmore on my blog and I was on
Google Plus at the time. Andthat was like a really big
(07:35):
stepping stone for me. I know alot of people didn't like it. It
was a love or hate kind of athing and but I drank the Kool
Aid. I was on board completely.
They were featuring me alongsideof Gordon Ramsay, Martha
Stewart, Rachael Ray AnthonyBourdain here, Chef Dennis, I'm
going to I don't know how thehell this.
Jess (07:56):
That's awesome.
Chef Dennis (07:58):
Yeah. And they were telling people to follow me
because I was one of the fewpeople was actually using their
platform, the way they wanted itto be used. I was doing a lot of
Hangouts, I was teaching classesonline. I was I had three live
shows going at one point, whichwas before live streaming was
(08:19):
easy on, you know, everyone wasdoing it. And that kind of made
me popular with them. And thatkind of thrust me into more
social media. Because at thatpoint, I was I was late to the
game. I was on Facebook, I wason Twitter. But I had started
late, you know, I never thoughtit was important. Then I kind of
realized the importance ofsocial media. And it was catch
(08:41):
up for me. But on Google Plus,it was a level playing field.
And I was passing everyone I hadover a million followers when
they close Google Plus down juston Google.
Jess (08:52):
So how did you make the transition to another platform?
Because I'm sure that was kindof a letdown?
Chef Dennis (08:58):
Well, you know, I kind of knew at that point, you
know, Google was once I got itup, you know, up to like, a
quarter of a million. I justkind of was running itself I was
on there doing things. So Istarted looking at at Facebook a
little closer and seeing how Icould work on that. And I kind
of built that up and got to thepoint that they changed the
(09:18):
game. And you know, I had had, Iwas on my way to a million I
think I had like 750,000 at thatpoint. And and it just kind of
stopped them because they theway they changed how you were
being seen who was seeing you.
So you know, I've kind of justhung in the 700 800,000 range.
They're not gaining or losing awhole lot. And then I had
(09:40):
started once that was done. Isaid, Well, let me look at
Twitter. So I started working onTwitter and started figuring
things out. And I found out Ireally enjoyed Twitter out of
anything, strangely enough as itis. And I started speaking on
the platform to you know, I wasspeaking on Different on Google
Plus for a lot at conferences. Istarted speaking on Twitter
(10:03):
because I was having fun there.
So I wanted to share kind ofwhat I learned with that
experience. I hated Pinterest.
So I hired someone to doPinterest for me, they did a
really good job. And thenPinterest, Pinterest changed it.
Jess (10:22):
It's always changing.
Chef Dennis (10:24):
That's, that's the one thing you can depend on. And
it was at least my, my, mywillingness to adapt, and to try
and change. Because it's all thetime you hear people just
complaining about social media,which you know, it's a pain
really is and, and the way theychange things, but honestly, you
(10:45):
know, you don't pay anything forthis, this is free advertising.
So either learn how to use itadapt, or you know, you know,
stop whining is like cheese, youknow, figure it out, or don't
use it. It's your choice.
Jess (10:58):
So how does, how do you kind of navigate social media
today? You've made a numerouskind of adjustments throughout
your career. So what are youdoing in the present to kind of
adapt to what's changing?
Chef Dennis (11:11):
Well, you know, the only one thing I haven't really
adapt to, and I'm going to tryand tackle that this summer is
tic tock, I again, I'm late tothat. But yeah, Snapchat, I just
never saw a sense in it, becauseit went away so fast. There was
no longevity to it. I knowbrands liked it, but it just
didn't make sense to me the samething with tick tock actually,
(11:33):
but I know it can bring a lot oftraffic to me, and at least
those videos are kind of aroundpeople can look at and go back
into. So that has some standing.
But but it's just adapting toInstagram. You know, I go back
and forth with that. Very activewhen I was traveling, I was very
active, I had two Instagramaccounts. And that really kept
me busy. But when COVID hit, youknow, everything kind of went to
(11:58):
crap in terms of social media.
You know, it was like, you know,when it first hit, traffic was
low RPM is what we were gettingpaid for stuff was low. It was,
it was like the almost the endof the world scenario. And all
my deliveries, I thought we weregonna die every time I got a
food delivery, you know, it'slike, you know, clean it off,
(12:20):
clean it off. It was crazy. Butone thing that the pandemic did
do for me was it reminded methat I love to cook. Because at
that point, talking about myinvolvement, social media, I was
so invested in just socialmedia. By the end of the day, I
was too tired to cook. So withthe pain, and we would go out to
(12:44):
eat all the time. So with thepandemic, I was like, I gotta
cook dinner. I gotta cookdinner. So then I all of a
sudden, I'm like, wow, I reallyliked doing this, I missed it.
And I started getting creativeagain, and making things and you
know, finding new places toorder online. Which kind of
again, reinvigorated me. Andthen traffic came back, of
(13:04):
course, so it was a good thing.
And then I kind of slowed up onsocial media a little bit. So
it's kind of, you know, I thinkpeople will talk about burnout
all the time. Yes. And I thinkthe easiest way to combat that
is just back off of that segmentthat you feel burned out about.
You know, so now I'm starting tocome back to social because I'm
(13:25):
over that I really don't feellike doing that kind of feeling.
And that's as well. Alright, letme get back to doing some more
social.
Jess (13:33):
Yeah. Well tell me when you joined TikTok because food
TikTok is pretty big. Rememberthe feta pasta? Yeah.
Chef Dennis (13:43):
Oh my god.
Well, I am on there. One thing Itell people is whenever a social
media comes out, join it rightaway. So you can get your name.
Yeah. So I am on TikTok, I thinkI have I just put three videos
up in the past couple of weeks.
And again, it's because I don'tshoot that that style with my
phone. So you know, I'm adaptingto that. And I had someone to
(14:05):
create a few videos for me whenthey make other videos to do
that style. But it's a matter ofjust finding the time or getting
it into your process is what itis. That's the whole thing about
it. So, you know, this summer, Imay not create as much new
content, I'm thinking and mayjust, you know, have the thing
(14:27):
from my phone now and just dosome TikTok while I'm cooking in
front of the camera instead ofcreating new ones and just work
on some old ones for videos.
Again, you have to stay fresh,you have to try and mix things
up. If you get too regimented,you're gonna get bored, you're
(14:48):
gonna get tired, you're gonnaget burned out. So it's all
about just keeping yourselfhappy.
Jess (14:54):
So you briefly mentioned traveling and you have a whole
Instagram with your tribe. I wason it. Can you tell me a little
bit more about traveling?
Chef Dennis (15:05):
Sure. I was labeled as the oh my goodness. The
Accidental I was the accidentaltravel blogger, I became a,
okay. I became a travel bloggerby I mean, I was a food blogger
friend in Orlando said, Hey,Dennis, right? These people,
(15:26):
they're looking for a blogger.
They said, Hey, I'm not a travelblog, because it doesn't matter
just right. Didn't hear backfrom didn't hear back from them.
Then all of a sudden, oh, yeah,we'd love to have you come. gets
this weekend. I'm like, Allright. I have nothing this
weekend. I got the last room. Sowasn't a really great room. It
was on the third floor at twotwin beds, you know, that was
(15:48):
they hadn't gotten to the fullremodel of that one yet. But
what they had done was they hadput in a nine foot sliding glass
door that opened to the ocean.
Jess (15:59):
Oh, wow.
Chef Dennis (16:01):
Yeah.
Jess (16:02):
Very nice.
Chef Dennis (16:04):
So I'm standing there looking at the ocean and I
turned to my wife, I go, I cando this, I get this. All I have
to do is write about someplaceand they'll send me there. It
was like it built it. And theywill come you know, kind of. So
it was actually and it was againan accidental kind of thing
(16:24):
happening. And it was part ofthis group in Florida called
superior small lodging. And theywere looking for bloggers to
help talk about all of theirboutique properties that were
owner owned and operated. So Istarted there, I started going
to different of their propertiesall over Florida. And it was
(16:46):
like they're just rolling outthe red carpet for me. I'd get
the best room in the place. I'dget fed, I'd get you know, get
invited, have a glass of wine atthe end of the day and just talk
to them. And we were doing livevideos and it was great. And
then all of a sudden one day Iget a letter from Viking says
(17:07):
you fit our demographic andfirst I went YAY, I'm old! And
then it was oh my god, it'sViking!
We went on our first Vikingcruise. And when I got there, it
spoiled me for for travel. Fromthat point on it spoiled me from
(17:29):
everything going forward becausewe got there and they said, We
upgraded you to a suite. We hopeyou don't mind. Oh damn, don't
you have something in steerage?
Ah, so we had a suite. Wecouldn't pay for it. Anything.
Everyone was in my wife keepswhen these things happen where
(17:51):
I've turned to me go goes, whodo they think you are? So it
just really was amazing, had agreat time ended up working with
them on three other cruises andthen other cruise lines started
hitting me up and a travelcompany started Colette travel
came to me and a friend of minehad introduced me to them. And
(18:14):
she went to their conference andI was on a trip. And they were
talking about me live at theconference because I actually
got them over 1 millionimpressions while I was on that
trail.
Jess (18:24):
Amazing.
Chef Dennis (18:25):
I was like, I was like damn, I must know what I'm
doing.
So that kind of fed me into thetravel and we were we had the
trip of a lifetime plan whenCOVID reared its ugly head. So
we're hoping to get back intothat within the next year. And
(18:45):
then again, I'm back and have alittle health issues. I'm trying
to get resolved so we can getback to traveling.
Jess (18:50):
So tell me a little bit about the food during your
travels. Well, what particularlysticks out?
Chef Dennis (18:57):
Oh, well. It's almost all of them. But you know
traveling in Italy, you almostcan't get a bad meal you have to
really try hard to get a badmeal in Italy. That was great.
One of the biggest surprises tome though, I think of anywhere
we've traveled was Ireland.
Ireland acid Dennis, we want youto come to Ireland and dispel
(19:20):
the myth that the Irish don'tknow how to eat. And I'm going
well, well Oh, okay. I can dothat. Thank me you know follow
up with what I know of Irishfood and I have a little Irish
descent and me but never my biggo to food. I got there. And it
was like one meal after theother was Oh my god. This is
(19:41):
amazing. It's so fresh. It'sit's just delicious. well
cooked. You know, just beautifulfood of one meal after the other
and I was never a really biglamb eater. I ate it but I
wasn't super thrilled and nowI'm getting lamb and going I
don't know what this meat is,but it's delicious. They're
(20:03):
going It's lamb. I'm going ohmy, it can't be... it just, you
know, just one meal after theother and I'm the desserts, the
drinks and the Irish are justsuch nice, happy people.
Although I will tell you, theyuse the F word as an adjective.
That was fun too. It's like itfollowed. It was in front of
(20:29):
almost everything that we'resaying. Oh, it's a nice day,
Dennis. Well, you know what kindof day it was. But yeah, they
were just really. And my wifesaid she left a store one time
and this year that peoplethought she was awful nice for
an American. But it was just allaround a happy thing. And then
(20:53):
Greece, Greece was wonderful.
Although at the end of our tripin Greece, I didn't want to see
oregano again for a while. Ithink the place I would why
would go back to any of them.
But the one place I definitelywant to go back to that I think
I could live was Madrid. Andgetting used to heat being in
(21:15):
Florida has acclimated me tothat because we were there it
was 108 when we were there. Butit was dry, more dry than
Florida's, Florida's a littlehumid. And as long as you
weren't in the sun, it was okay.
We were there in July, but itwas hard but the food and the
lively. The city this just thepeople think a New York but
(21:38):
Happy New York all the time. Imean, we were out at 11 o'clock
at night the streets were packedand everybody's smiling and
happy and having a good time.
That was just a really nicesituation and traveling. You
know, when we're in France,people dress different and they
(22:00):
act different and they're Frenchof courseyou know. In Madrid it
was like we could have been inany American city. They look
like us. They acted like usexcept they were speaking
Spanish but well in Floridathat's like us here. But it was
just a really cool place to be Ienjoyed it arts, the museums.
(22:26):
Music The flamenco dancing isjust so much to see it was
really really a neat place.
Jess (22:32):
So are there any dishes that you kind of learned how to
make that you make now thatyou're back home while you were
Chef Dennis (22:38):
Oh, absolutely. The first lesson I think was our
traveling?
Jess (22:39):
Oh that sounds interesting.
second trip that my wife and Itook together was when we went
to Italy and I learned to makeclams and linguini the right way
(23:04):
using you know whole littleclams because after that point
we were using chopped clams realfresh or frozen. That was pretty
much it and I went there so thisis really amazing that and they
(23:33):
didn't use as much garlic as wetend to in the States. It was
Chef Dennis (23:41):
I made like enchilada blossoms. I put them
there actually a French use moregarlic I think than the Italians
did. But I learned to make thatthere. Another thing I learned
in muffins. I put them incookies, I put them in salads
and soups, you know? I was theblossom King and I refer to them
as my precious It was a timethat the Hobbit came out, oh my
(24:02):
in Italy that kind of becamesomething I was known as for a
precious you know everywhere Iwent I've learned roasting whole
while across the Internet wasstuffed zucchini blossoms.
fish and Italy again was thefirst time I had really seen
that. That and it was withBrandzino and it was amazing. In
little bites of heaven. We hadthem in Rome, and I changed up
(24:23):
in Madrid or not Madrid inBarcelona they took me on a
fishing boat, a shrimp boat andtheir shrimp are a little
the recipe a little and madethem and it was just we had a
different. They're there theycall them scampi or prawns it's
a little different variety. Itwas a red shrimp and they just
farmers market and I got themfive for $1 So yeah, every every
brought them up and they weregrilling them for me on the back
of the boat and show me how tomake real shrimp and Portugal I
(24:46):
learned to make a garlic shrimpwhich is the shrimp were cooked
weekend and I was using them andeverything I was stuffing I made
in like a garlic sauce prettymuch in his peel and eat them or
serve them over. I had them inPorto served over a calamari,
them stuffed with cannolifilling and dipped in chocolate.
ink, pasta, black pasta, and itwas just my wife didn't want it.
I was like, Oh, good.
(25:09):
I'm just shoveling this and I'vegoing my God this is so good.
Which she'll laugh because youknow, all the different
restaurants we go in the Statesor anywhere that chefs come out
to me, you know, I get to go ina lot of places that other
people don't, and get treated alittle differently. We'll talk
shop, you know, we all have thesame problems no matter where we
(25:31):
are. And it gives me a lot ofdifferent insights, and
tastings. But she says no matterwhere you are, that almost goes
without saying that what you'reeating to you is the best thing
you've ever had in your life.
And because, you know, I'menjoying the experience, and
then the food itself iswonderful, but you tie it in
(25:53):
with some an experience withsome bonding with some community
with some laughter, you know,with with talking to someone and
feeling good about them andyourself and what you're what
you're getting from each othermakes the food taste even
better.
Jess (26:12):
Yes, it's the fellowship, food and fellowship.
Chef Dennis (26:14):
Yeah, yeah, you know, me for all the problems we
have with each other in thisworld. We sit down to a meal,
and you know, we almost forgeteverything. And we just bond
over that food to fellowshipwith that food. And that drink
is wonderful. It's just amazing.
So, you know, later on, I canget a little more of a little
more perspective on what I ateand go you know, it was really
(26:37):
good I could use this or mightyuse this but at the time, it's
like oh this is just friggingamazing. I'm in my glory, you
know when I'm eating and I thinkit's a good way to be.
Jess (26:48):
So you're in Florida I'm in Florida to
Chef Dennis (26:52):
where are you?
Where are you
Jess (26:53):
up north Tallahassee
Chef Dennis (26:56):
Tallahassee Lassie, alright
Jess (26:58):
Produce is such a big thing here getting fresh
produce. What are some of likeyour favorite dishes utilize
them in kind of Florida freshproduce.
Chef Dennis (27:08):
I lived most of my life in New Jersey and it was
always Jersey fresh and youcouldn't beat Jersey corn you
couldn't beat Jersey tomatoesstill do have it but the corner
of Florida that's better thanNew Jersey corn. I was like wow.
And most of the produce, youknow, it's like what I made a
minestrone the other day. And itwas like let me see what we have
(27:32):
fresh in the market. And that'sbasically what a minestrone soup
is. You may get seasonally withwhatever is seasonally fresh. So
I do a lot of fresh soupsdepending on what is in the
market. One of my favorites todo is just a basic chicken soup
and then I put in whatevervegetables they have, you know,
zucchini is always aroundusually but corn when corn runs
(27:56):
you know, like I said theFlorida corn is great. We either
just, I take it. I used to cookit on the on the cob all the
time and we had a friend comeover who couldn't bite on the
cob. So I took it off. And forme that was like a life changing
moment. I have not cooked it onthe cob since I did this. I was
like why did I start doing thissooner I just I take it off the
(28:17):
cob. You know, I cut it rightinto the pan. And I just saute
it with a little butter or saltand pepper. Sometimes I steam it
with a little water if it's notquite done and just serve it
that way and it is just so goodthat way. I made a pasta. I made
a pasta primavera for dinnerlast night and I was at the
(28:37):
supermarket I was like, oh mygod, broccoli, zucchini, I was
like green beans, some littletomatoes. I'm thinking all these
fresh vegetables are going intoit. It just you want to use
them. And you want to do simplethings with fresh vegetables
because you shouldn't have to doa lot more than like if you're
going to saute them. I hateboiling vegetables because
(28:59):
you're kind of losing a lot withthem. Sometimes you have to like
if you don't want to cut thecarrots small enough you might
want to park them a little firstor you know just dip the
broccoli and hot water just toget a little blanche to it. But
just to saute a bunch of freshvegetables together I mean at
that point you can add almostanything you want to him you can
make them a stir fry and premadeAsian sauce of some kind or just
(29:25):
olive oil and garlic and eithereat them over pasta or Farroor
rice
Jess (29:32):
my favorite grain
Chef Dennis (29:34):
Oh I love Farro you know it's so underrated it's got
such a great flavor. Yeah, youknow and I honestly I forget
about it sometimes too because Iget so caught up in the day if I
haven't bought something andhave it right next to where the
rice is. I end up making rice.
What's your favorite way to makefarrow?
Jess (29:57):
I just like to make it like I would race andIadd like a
stock to it for flavor and useit as a base. I just I just
think it tastes so much ittastes the way you think brown
rice should taste.
Chef Dennis (30:10):
Yeah, it's got that nutty kind of tastes I've used
it to make like risotto out ofit too. So
Jess (30:16):
that's delicious.
Chef Dennis (30:19):
How could it not be? But um, but yeah, it's just
so adaptable and better route toit. And it's better for you.
That's that's the thing likewhite rice, you know, the only
time I have that is if I'mmaking jasmine rice. I just did
away with that my wife neverliked brown rice or any other
(30:41):
grain but then she got a heartcondition so she was trying to
eat healthier. So now she likesbrown rice I'm still working on
her with Pharaoh she likes itbut we'll see. Cain wa Cain was
still got a way to go on whoeverspelled you know, we're working
on those gradually. But it'sit's just nice to get some
(31:03):
different grains and you getthose flavors and think of them
like you said think of as ricebut just adapt them and cooking
with stock. You know, I don'tknow if everybody does that. But
me I haven't cooked rice oranything in water for a long
time. Well, it starts with waterbut I buy minor soup bases and I
put a little soup base in andturn it turn it magically into
(31:26):
stock. It's but you know, thoseare those are some great things
to try, you know differentfoods, but I always said you
know, even with meats orseafood, you really shouldn't
have to put a sauce on themsauces are great. But if it's
not going to taste good byitself, then it's not the best
(31:50):
product to be eating. You know,like if you're eating a nice
piece of fish. The flavor of thefish which is olive oil, salt,
sea salt and pepper, you knowshould be enough, you know
grilling chicken and a roastingchicken or steak or some you
shouldn't need the grinder. Thesauces are wonderful sometimes
and it's nice to get fancy, orjust for a change of pace or to
(32:12):
do something but you know itshould the food should stand on
its own.
Jess (32:16):
Yes. So you have thoroughly made me hungry. I'm
ready to try some new foods. Soif someone is looking to kind of
make some of these recipes, someof these foods that we've
mentioned today, where can theyfind them? On your page? Yeah,
Chef Dennis (32:34):
well, I am askchefdennis.com. That's pretty
easy. You know, I branded myselfas me early on. And you can find
me on my blog there. I do try torespond to questions and
comments on all of them. And I'malso on social media as ask Chef
Dennis on Facebook, Instagram,Twitter, LinkedIn, Pinterest,
(32:56):
and Tik Tok, I have four videos,what we're working on,
Jess (32:59):
I have two so I thoroughly understand.
Chef Dennis (33:02):
Okay, good. You feel my pain, you feel my pain.
But yeah, it's, there's a lot ofmy my recipes that I share. The
big thing with me is I knowpeople don't have time to cook.
But that doesn't mean that youhave to get takeout or you have
to think of it as a chore. Itshould be, you know, there
(33:26):
should be some joy in thekitchen. Because you can always
tell when someone happy ismaking food. As opposed to
someone who's not in a goodmood, it transfers over, it
really does. So most of myrecipes, you know, there's ones
that take longer, but most ofthem are done in about 20
minutes to 40 minutes in thatrange. Nothing that's going to
(33:47):
take you all day. Now exoticingredients, you know, every now
and then I throw something injust to mix it up. But for the
most part, it's really simple.
No spices that you're going tohave a hard time finding. But
it's good food that you can makein your kitchen food that you
could teach your children tomake food that you can have a
(34:07):
glass of wine with yoursignificant other and maybe
spend some time making ittogether or, or in my wife's
case, not she's she's a teacher.
And you know, she supported mewhen I made my change from
restaurants to schools where Iwas getting paid about half of
(34:28):
what I normally did and but shecan't cook bless her heart so
it's not not her wheelhouse, butthat's why she married me
Jess (34:39):
Balance, it works
Chef Dennis (34:41):
yeah, it is, you know, but really, you know,
she'll but she'll sit there andtalk to me, she won't actually
help but we'll haveconversations when we're making
food and we talk about thingsand we spend more time talking
after the meal than before,which is nice to have dinners
relax and just talk about theday and Things that happen, but
you know, you need to find thatbalance of joy in the food
(35:05):
somewhere, sharing the meal, youknow, like I said, bonding, that
kind of a process. And thenjust, you know, life will be
better. You know, life is meantto be more enjoyed and just to
relax a little bit, put thephone down and relax a little
bit.
Jess (35:23):
Yes. Well, thank you so much for being a guest on the
podcast. I really appreciate itand love joy. Enjoy learning
about what you do, anddefinitely enjoy learning about
the different food experiencesthat you've had.
Chef Dennis (35:37):
Oh, thank you, Jess. It was my pleasure to be
on.
Jess (35:40):
Yes. And so make sure you check out chef Dennis at
AskChefDennis and his othersocial media sites. This has
been the flaky foodie podcast.
Have a great week, everybody.
Remember, eat somethingdelicious and treat this episode
like gossip or the gospel andtell somebody about it. All
righty, have a great weekeverybody!
Hi, it's Jess and you're listening to another episode of
The flaky foodie podcast. Theonly show where the discussion
is delicious and there's chatterto chew on. On today's episode I
have with me Chef Dennis, he'sgoing to talk about his journey
from chef to retired chef tosocial media and internet
(00:25):
culinary Guru. It's aninteresting ride. So sit back
and enjoy. After the break,we'll talk with Chef Dennis.
It may only be October, but I'malready prepping for the holiday
season, and I want you to help!If you have a fun, interesting
(00:46):
or unique holiday food memory ortradition. I want you to share
that with me. It can be from anyholiday that you celebrate from
the end of November all the wayuntil the new year, the end of
December. So that means thatyour food memory or tradition
can take place during Christmas.
It can take place duringThanksgiving or Hanukkah or
(01:09):
Kwanzaa, or Festivus, or anyother holiday that's outside of
my American way of thinking --as long as it takes place. from
the end of November to the endof December or into New Years.
To submit your holiday stories,just go to my website
www.theflakyfoodie.com. That iswww.theflakyfoodie.com. Those
(01:35):
who submit a story will beentered in to win a raffle, and
the winner of the raffle will beannounced at the end of the
year. Thanks so much and let'sget back to the show.
(01:56):
Hello, and welcome back. Todaywe have with us chef Dennis.
He's a retired chef turned foodblogger and traveler. So welcome
to the show Chef Dennis.
Chef Dennis (02:06):
Well, thank you so much for having me, Jess. It's a
pleasure to be on with youtoday.
Jess (02:09):
So tell me a little bit about kind of your background in
food or your background. Andwithin being a chef.
Chef Dennis (02:15):
Well, I started cooking at the age of 12.
Professionally,
Jess (02:19):
oh wow.
Chef Dennis (02:21):
It was flipping burgers for a local hamburger
stand and and actually managingthe hamburger stand at age 13 A
year later because I was reallygood at what I did. But at that
point, you know, peoplerecognized it. And I started my
journey then. But really, I wasinspired to cook by a gentleman
(02:42):
that was on in the 60s, GrahamKerr. He was the galloping
gourmet. Yeah, and he was thatAussie accent and the scarf and
the flash and how people wouldmoan when they would eat his
food. That and the fact that Ilove to eat. So I kind of
connected with that. My motherwas a nurse. So she worked
(03:04):
nights so she could be home withus. So that meant I was on my
own during the day during thesummer when there was no school.
So that kind of got me intocooking a little and things just
progressed naturally. And Istarted an apprenticeship with a
master chef and learned the oldway. I also went to school and
got a degree in food science.
But this thing started tiedtogether. And this is really
(03:27):
where I've landed throughout mylife. And my last job was
cooking at an all girls highschool. The only school I ever
worked at was like my I wasgoing there to kind of retire
just to relax and retire and thefood was so bad. I had to get
back in and jump in and startcooking again. And then it was
like a made for TV movie. Theypainted murals of me on the
(03:48):
wall.
Jess (03:49):
Oh, nice.
Chef Dennis (03:52):
I know. That's how much that's how much they love.
Jess (03:56):
That must have been some excellent food.
Chef Dennis (03:59):
Well, for them it was I remember I was feeding
them chicken marsala. We weremaking sushi. And you know, it
was just a lot different thantypical school food. And I
started a culinary program,because I decided to be easier
to train my own staff forfunctions. And then to try and
get temps in because they werejust ah, if they showed up, you
(04:21):
didn't know what you got. Andthis was doing something good
for both the school and it washelping me so I started a
program which kind of gotmodeled across the whole
company. I worked for thecompany I worked for how to
start a social media programbecause I was now on social
media, you know, so they had tohave a policy it was kind of eye
(04:42):
opening for a huge multinationalcompany to have to do this.
Jess (04:46):
Very cool
Chef Dennis (04:47):
That was fun.
Yes.
Jess (04:48):
So how did you get into blogging or get into social
media?
Unknown (04:53):
When I started my culinary program at the school I
needed a place for the kids togo to get recipes to ask me
questions off hours and thingsor on weekends. And I went to
the ID-- IT department becausethe 2009 blogging was still
really new. And you know, therewere the big heavy hitters, and
(05:14):
a smattering of other people.
And I got on Blogger and startedand none of the students ever
wanted to go there, they wantedto come talk to me directly. But
other students in the school andsome of the teachers started
doing it. And then I found acompany called Food Buzz out of
San Francisco. And I joined themand I started meeting bloggers
and cooks from all over theworld. And that's when I think
(05:36):
the second kind of rebirth of mycareer happened. I was getting
inspired seeing all theseamazing dishes from everywhere
and kind of ignited my love andpassion for food again. And I
crossed that over into what Iwas feeding the girls because
they didn't care. The schooldidn't care what I fed them, as
(05:58):
long as the girls were happy. Aslong as they were happy. They
had no problem. It was aCatholic school. So no
restrictions on sugar, oranything. I mean, I had, I had
coffee for them in the morning.
They didn't care. They thoughtthat was great enough as it was
a whole good thing. So that'sthat's my blog. So I started
(06:19):
blogging,
Jess (06:19):
How have you seen kind of blogging other than kind of
getting you reignited in yourpassion for food? How else has
blogging kind of changed yourlife?
Chef Dennis (06:29):
Oh, blogging has changed a lot over the years.
And it really provided me withsomething to focus on. Because I
was kind of getting towards theend of my career time when you
know, first I thought you know,I can work until like, as long
as I can stand up. Andunfortunately, through a series
of my back really having someproblems. I had two carpal
(06:53):
tunnel surgeries, I needed athird one I couldn't hold on to
a knife real well. I was justkind of a mess at that point.
And forced into retirement. Mywife retired as a teacher early
because she was she was done towas just everything coming to a
head we moved to Florida, theland of Eternal Sunshine. And
(07:14):
it's and I was honestly, I was alittle bit of a depression, too.
When we got here. Just you know,I started medicating a little
bit to get myself perk back upand the sunshine helped a great
deal. And I started just workingmore on my blog and I was on
Google Plus at the time. Andthat was like a really big
(07:35):
stepping stone for me. I know alot of people didn't like it. It
was a love or hate kind of athing and but I drank the Kool
Aid. I was on board completely.
They were featuring me alongsideof Gordon Ramsay, Martha
Stewart, Rachael Ray AnthonyBourdain here, Chef Dennis, I'm
going to I don't know how thehell this.
Jess (07:56):
That's awesome.
Chef Dennis (07:58):
Yeah. And they were telling people to follow me
because I was one of the fewpeople was actually using their
platform, the way they wanted itto be used. I was doing a lot of
Hangouts, I was teaching classesonline. I was I had three live
shows going at one point, whichwas before live streaming was
(08:19):
easy on, you know, everyone wasdoing it. And that kind of made
me popular with them. And thatkind of thrust me into more
social media. Because at thatpoint, I was I was late to the
game. I was on Facebook, I wason Twitter. But I had started
late, you know, I never thoughtit was important. Then I kind of
realized the importance ofsocial media. And it was catch
(08:41):
up for me. But on Google Plus,it was a level playing field.
And I was passing everyone I hadover a million followers when
they close Google Plus down juston Google.
Jess (08:52):
So how did you make the transition to another platform?
Because I'm sure that was kindof a letdown?
Chef Dennis (08:58):
Well, you know, I kind of knew at that point, you
know, Google was once I got itup, you know, up to like, a
quarter of a million. I justkind of was running itself I was
on there doing things. So Istarted looking at at Facebook a
little closer and seeing how Icould work on that. And I kind
of built that up and got to thepoint that they changed the
(09:18):
game. And you know, I had had, Iwas on my way to a million I
think I had like 750,000 at thatpoint. And and it just kind of
stopped them because they theway they changed how you were
being seen who was seeing you.
So you know, I've kind of justhung in the 700 800,000 range.
They're not gaining or losing awhole lot. And then I had
(09:40):
started once that was done. Isaid, Well, let me look at
Twitter. So I started working onTwitter and started figuring
things out. And I found out Ireally enjoyed Twitter out of
anything, strangely enough as itis. And I started speaking on
the platform to you know, I wasspeaking on Different on Google
Plus for a lot at conferences. Istarted speaking on Twitter
(10:03):
because I was having fun there.
So I wanted to share kind ofwhat I learned with that
experience. I hated Pinterest.
So I hired someone to doPinterest for me, they did a
really good job. And thenPinterest, Pinterest changed it.
Jess (10:22):
It's always changing.
Chef Dennis (10:24):
That's, that's the one thing you can depend on. And
it was at least my, my, mywillingness to adapt, and to try
and change. Because it's all thetime you hear people just
complaining about social media,which you know, it's a pain
really is and, and the way theychange things, but honestly, you
(10:45):
know, you don't pay anything forthis, this is free advertising.
So either learn how to use itadapt, or you know, you know,
stop whining is like cheese, youknow, figure it out, or don't
use it. It's your choice.
Jess (10:58):
So how does, how do you kind of navigate social media
today? You've made a numerouskind of adjustments throughout
your career. So what are youdoing in the present to kind of
adapt to what's changing?
Chef Dennis (11:11):
Well, you know, the only one thing I haven't really
adapt to, and I'm going to tryand tackle that this summer is
tic tock, I again, I'm late tothat. But yeah, Snapchat, I just
never saw a sense in it, becauseit went away so fast. There was
no longevity to it. I knowbrands liked it, but it just
didn't make sense to me the samething with tick tock actually,
(11:33):
but I know it can bring a lot oftraffic to me, and at least
those videos are kind of aroundpeople can look at and go back
into. So that has some standing.
But but it's just adapting toInstagram. You know, I go back
and forth with that. Very activewhen I was traveling, I was very
active, I had two Instagramaccounts. And that really kept
me busy. But when COVID hit, youknow, everything kind of went to
(11:58):
crap in terms of social media.
You know, it was like, you know,when it first hit, traffic was
low RPM is what we were gettingpaid for stuff was low. It was,
it was like the almost the endof the world scenario. And all
my deliveries, I thought we weregonna die every time I got a
food delivery, you know, it'slike, you know, clean it off,
(12:20):
clean it off. It was crazy. Butone thing that the pandemic did
do for me was it reminded methat I love to cook. Because at
that point, talking about myinvolvement, social media, I was
so invested in just socialmedia. By the end of the day, I
was too tired to cook. So withthe pain, and we would go out to
(12:44):
eat all the time. So with thepandemic, I was like, I gotta
cook dinner. I gotta cookdinner. So then I all of a
sudden, I'm like, wow, I reallyliked doing this, I missed it.
And I started getting creativeagain, and making things and you
know, finding new places toorder online. Which kind of
again, reinvigorated me. Andthen traffic came back, of
(13:04):
course, so it was a good thing.
And then I kind of slowed up onsocial media a little bit. So
it's kind of, you know, I thinkpeople will talk about burnout
all the time. Yes. And I thinkthe easiest way to combat that
is just back off of that segmentthat you feel burned out about.
You know, so now I'm starting tocome back to social because I'm
(13:25):
over that I really don't feellike doing that kind of feeling.
And that's as well. Alright, letme get back to doing some more
social.
Jess (13:33):
Yeah. Well tell me when you joined TikTok because food
TikTok is pretty big. Rememberthe feta pasta? Yeah.
Chef Dennis (13:43):
Oh my god.
Well, I am on there. One thing Itell people is whenever a social
media comes out, join it rightaway. So you can get your name.
Yeah. So I am on TikTok, I thinkI have I just put three videos
up in the past couple of weeks.
And again, it's because I don'tshoot that that style with my
phone. So you know, I'm adaptingto that. And I had someone to
(14:05):
create a few videos for me whenthey make other videos to do
that style. But it's a matter ofjust finding the time or getting
it into your process is what itis. That's the whole thing about
it. So, you know, this summer, Imay not create as much new
content, I'm thinking and mayjust, you know, have the thing
(14:27):
from my phone now and just dosome TikTok while I'm cooking in
front of the camera instead ofcreating new ones and just work
on some old ones for videos.
Again, you have to stay fresh,you have to try and mix things
up. If you get too regimented,you're gonna get bored, you're
(14:48):
gonna get tired, you're gonnaget burned out. So it's all
about just keeping yourselfhappy.
Jess (14:54):
So you briefly mentioned traveling and you have a whole
Instagram with your tribe. I wason it. Can you tell me a little
bit more about traveling?
Chef Dennis (15:05):
Sure. I was labeled as the oh my goodness. The
Accidental I was the accidentaltravel blogger, I became a,
okay. I became a travel bloggerby I mean, I was a food blogger
friend in Orlando said, Hey,Dennis, right? These people,
(15:26):
they're looking for a blogger.
They said, Hey, I'm not a travelblog, because it doesn't matter
just right. Didn't hear backfrom didn't hear back from them.
Then all of a sudden, oh, yeah,we'd love to have you come. gets
this weekend. I'm like, Allright. I have nothing this
weekend. I got the last room. Sowasn't a really great room. It
was on the third floor at twotwin beds, you know, that was
(15:48):
they hadn't gotten to the fullremodel of that one yet. But
what they had done was they hadput in a nine foot sliding glass
door that opened to the ocean.
Jess (15:59):
Oh, wow.
Chef Dennis (16:01):
Yeah.
Jess (16:02):
Very nice.
Chef Dennis (16:04):
So I'm standing there looking at the ocean and I
turned to my wife, I go, I cando this, I get this. All I have
to do is write about someplaceand they'll send me there. It
was like it built it. And theywill come you know, kind of. So
it was actually and it was againan accidental kind of thing
(16:24):
happening. And it was part ofthis group in Florida called
superior small lodging. And theywere looking for bloggers to
help talk about all of theirboutique properties that were
owner owned and operated. So Istarted there, I started going
to different of their propertiesall over Florida. And it was
(16:46):
like they're just rolling outthe red carpet for me. I'd get
the best room in the place. I'dget fed, I'd get you know, get
invited, have a glass of wine atthe end of the day and just talk
to them. And we were doing livevideos and it was great. And
then all of a sudden one day Iget a letter from Viking says
(17:07):
you fit our demographic andfirst I went YAY, I'm old! And
then it was oh my god, it'sViking!
We went on our first Vikingcruise. And when I got there, it
spoiled me for for travel. Fromthat point on it spoiled me from
(17:29):
everything going forward becausewe got there and they said, We
upgraded you to a suite. We hopeyou don't mind. Oh damn, don't
you have something in steerage?
Ah, so we had a suite. Wecouldn't pay for it. Anything.
Everyone was in my wife keepswhen these things happen where
(17:51):
I've turned to me go goes, whodo they think you are? So it
just really was amazing, had agreat time ended up working with
them on three other cruises andthen other cruise lines started
hitting me up and a travelcompany started Colette travel
came to me and a friend of minehad introduced me to them. And
(18:14):
she went to their conference andI was on a trip. And they were
talking about me live at theconference because I actually
got them over 1 millionimpressions while I was on that
trail.
Jess (18:24):
Amazing.
Chef Dennis (18:25):
I was like, I was like damn, I must know what I'm
doing.
So that kind of fed me into thetravel and we were we had the
trip of a lifetime plan whenCOVID reared its ugly head. So
we're hoping to get back intothat within the next year. And
(18:45):
then again, I'm back and have alittle health issues. I'm trying
to get resolved so we can getback to traveling.
Jess (18:50):
So tell me a little bit about the food during your
travels. Well, what particularlysticks out?
Chef Dennis (18:57):
Oh, well. It's almost all of them. But you know
traveling in Italy, you almostcan't get a bad meal you have to
really try hard to get a badmeal in Italy. That was great.
One of the biggest surprises tome though, I think of anywhere
we've traveled was Ireland.
Ireland acid Dennis, we want youto come to Ireland and dispel
(19:20):
the myth that the Irish don'tknow how to eat. And I'm going
well, well Oh, okay. I can dothat. Thank me you know follow
up with what I know of Irishfood and I have a little Irish
descent and me but never my biggo to food. I got there. And it
was like one meal after theother was Oh my god. This is
(19:41):
amazing. It's so fresh. It'sit's just delicious. well
cooked. You know, just beautifulfood of one meal after the other
and I was never a really biglamb eater. I ate it but I
wasn't super thrilled and nowI'm getting lamb and going I
don't know what this meat is,but it's delicious. They're
(20:03):
going It's lamb. I'm going ohmy, it can't be... it just, you
know, just one meal after theother and I'm the desserts, the
drinks and the Irish are justsuch nice, happy people.
Although I will tell you, theyuse the F word as an adjective.
That was fun too. It's like itfollowed. It was in front of
(20:29):
almost everything that we'resaying. Oh, it's a nice day,
Dennis. Well, you know what kindof day it was. But yeah, they
were just really. And my wifesaid she left a store one time
and this year that peoplethought she was awful nice for
an American. But it was just allaround a happy thing. And then
(20:53):
Greece, Greece was wonderful.
Although at the end of our tripin Greece, I didn't want to see
oregano again for a while. Ithink the place I would why
would go back to any of them.
But the one place I definitelywant to go back to that I think
I could live was Madrid. Andgetting used to heat being in
(21:15):
Florida has acclimated me tothat because we were there it
was 108 when we were there. Butit was dry, more dry than
Florida's, Florida's a littlehumid. And as long as you
weren't in the sun, it was okay.
We were there in July, but itwas hard but the food and the
lively. The city this just thepeople think a New York but
(21:38):
Happy New York all the time. Imean, we were out at 11 o'clock
at night the streets were packedand everybody's smiling and
happy and having a good time.
That was just a really nicesituation and traveling. You
know, when we're in France,people dress different and they
(22:00):
act different and they're Frenchof courseyou know. In Madrid it
was like we could have been inany American city. They look
like us. They acted like usexcept they were speaking
Spanish but well in Floridathat's like us here. But it was
just a really cool place to be Ienjoyed it arts, the museums.
(22:26):
Music The flamenco dancing isjust so much to see it was
really really a neat place.
Jess (22:32):
So are there any dishes that you kind of learned how to
make that you make now thatyou're back home while you were
Chef Dennis (22:38):
Oh, absolutely. The first lesson I think was our
traveling?
Jess (22:39):
Oh that sounds interesting.
second trip that my wife and Itook together was when we went
to Italy and I learned to makeclams and linguini the right way
(23:04):
using you know whole littleclams because after that point
we were using chopped clams realfresh or frozen. That was pretty
much it and I went there so thisis really amazing that and they
(23:33):
didn't use as much garlic as wetend to in the States. It was
Chef Dennis (23:41):
I made like enchilada blossoms. I put them
there actually a French use moregarlic I think than the Italians
did. But I learned to make thatthere. Another thing I learned
in muffins. I put them incookies, I put them in salads
and soups, you know? I was theblossom King and I refer to them
as my precious It was a timethat the Hobbit came out, oh my
(24:02):
in Italy that kind of becamesomething I was known as for a
precious you know everywhere Iwent I've learned roasting whole
while across the Internet wasstuffed zucchini blossoms.
fish and Italy again was thefirst time I had really seen
that. That and it was withBrandzino and it was amazing. In
little bites of heaven. We hadthem in Rome, and I changed up
(24:23):
in Madrid or not Madrid inBarcelona they took me on a
fishing boat, a shrimp boat andtheir shrimp are a little
the recipe a little and madethem and it was just we had a
different. They're there theycall them scampi or prawns it's
a little different variety. Itwas a red shrimp and they just
farmers market and I got themfive for $1 So yeah, every every
brought them up and they weregrilling them for me on the back
of the boat and show me how tomake real shrimp and Portugal I
(24:46):
learned to make a garlic shrimpwhich is the shrimp were cooked
weekend and I was using them andeverything I was stuffing I made
in like a garlic sauce prettymuch in his peel and eat them or
serve them over. I had them inPorto served over a calamari,
them stuffed with cannolifilling and dipped in chocolate.
ink, pasta, black pasta, and itwas just my wife didn't want it.
I was like, Oh, good.
(25:09):
I'm just shoveling this and I'vegoing my God this is so good.
Which she'll laugh because youknow, all the different
restaurants we go in the Statesor anywhere that chefs come out
to me, you know, I get to go ina lot of places that other
people don't, and get treated alittle differently. We'll talk
shop, you know, we all have thesame problems no matter where we
(25:31):
are. And it gives me a lot ofdifferent insights, and
tastings. But she says no matterwhere you are, that almost goes
without saying that what you'reeating to you is the best thing
you've ever had in your life.
And because, you know, I'menjoying the experience, and
then the food itself iswonderful, but you tie it in
(25:53):
with some an experience withsome bonding with some community
with some laughter, you know,with with talking to someone and
feeling good about them andyourself and what you're what
you're getting from each othermakes the food taste even
better.
Jess (26:12):
Yes, it's the fellowship, food and fellowship.
Chef Dennis (26:14):
Yeah, yeah, you know, me for all the problems we
have with each other in thisworld. We sit down to a meal,
and you know, we almost forgeteverything. And we just bond
over that food to fellowshipwith that food. And that drink
is wonderful. It's just amazing.
So, you know, later on, I canget a little more of a little
more perspective on what I ateand go you know, it was really
(26:37):
good I could use this or mightyuse this but at the time, it's
like oh this is just friggingamazing. I'm in my glory, you
know when I'm eating and I thinkit's a good way to be.
Jess (26:48):
So you're in Florida I'm in Florida to
Chef Dennis (26:52):
where are you?
Where are you
Jess (26:53):
up north Tallahassee
Chef Dennis (26:56):
Tallahassee Lassie, alright
Jess (26:58):
Produce is such a big thing here getting fresh
produce. What are some of likeyour favorite dishes utilize
them in kind of Florida freshproduce.
Chef Dennis (27:08):
I lived most of my life in New Jersey and it was
always Jersey fresh and youcouldn't beat Jersey corn you
couldn't beat Jersey tomatoesstill do have it but the corner
of Florida that's better thanNew Jersey corn. I was like wow.
And most of the produce, youknow, it's like what I made a
minestrone the other day. And itwas like let me see what we have
(27:32):
fresh in the market. And that'sbasically what a minestrone soup
is. You may get seasonally withwhatever is seasonally fresh. So
I do a lot of fresh soupsdepending on what is in the
market. One of my favorites todo is just a basic chicken soup
and then I put in whatevervegetables they have, you know,
zucchini is always aroundusually but corn when corn runs
(27:56):
you know, like I said theFlorida corn is great. We either
just, I take it. I used to cookit on the on the cob all the
time and we had a friend comeover who couldn't bite on the
cob. So I took it off. And forme that was like a life changing
moment. I have not cooked it onthe cob since I did this. I was
like why did I start doing thissooner I just I take it off the
(28:17):
cob. You know, I cut it rightinto the pan. And I just saute
it with a little butter or saltand pepper. Sometimes I steam it
with a little water if it's notquite done and just serve it
that way and it is just so goodthat way. I made a pasta. I made
a pasta primavera for dinnerlast night and I was at the
(28:37):
supermarket I was like, oh mygod, broccoli, zucchini, I was
like green beans, some littletomatoes. I'm thinking all these
fresh vegetables are going intoit. It just you want to use
them. And you want to do simplethings with fresh vegetables
because you shouldn't have to doa lot more than like if you're
going to saute them. I hateboiling vegetables because
(28:59):
you're kind of losing a lot withthem. Sometimes you have to like
if you don't want to cut thecarrots small enough you might
want to park them a little firstor you know just dip the
broccoli and hot water just toget a little blanche to it. But
just to saute a bunch of freshvegetables together I mean at
that point you can add almostanything you want to him you can
make them a stir fry and premadeAsian sauce of some kind or just
(29:25):
olive oil and garlic and eithereat them over pasta or Farroor
rice
Jess (29:32):
my favorite grain
Chef Dennis (29:34):
Oh I love Farro you know it's so underrated it's got
such a great flavor. Yeah, youknow and I honestly I forget
about it sometimes too because Iget so caught up in the day if I
haven't bought something andhave it right next to where the
rice is. I end up making rice.
What's your favorite way to makefarrow?
Jess (29:57):
I just like to make it like I would race andIadd like a
stock to it for flavor and useit as a base. I just I just
think it tastes so much ittastes the way you think brown
rice should taste.
Chef Dennis (30:10):
Yeah, it's got that nutty kind of tastes I've used
it to make like risotto out ofit too. So
Jess (30:16):
that's delicious.
Chef Dennis (30:19):
How could it not be? But um, but yeah, it's just
so adaptable and better route toit. And it's better for you.
That's that's the thing likewhite rice, you know, the only
time I have that is if I'mmaking jasmine rice. I just did
away with that my wife neverliked brown rice or any other
(30:41):
grain but then she got a heartcondition so she was trying to
eat healthier. So now she likesbrown rice I'm still working on
her with Pharaoh she likes itbut we'll see. Cain wa Cain was
still got a way to go on whoeverspelled you know, we're working
on those gradually. But it'sit's just nice to get some
(31:03):
different grains and you getthose flavors and think of them
like you said think of as ricebut just adapt them and cooking
with stock. You know, I don'tknow if everybody does that. But
me I haven't cooked rice oranything in water for a long
time. Well, it starts with waterbut I buy minor soup bases and I
put a little soup base in andturn it turn it magically into
(31:26):
stock. It's but you know, thoseare those are some great things
to try, you know differentfoods, but I always said you
know, even with meats orseafood, you really shouldn't
have to put a sauce on themsauces are great. But if it's
not going to taste good byitself, then it's not the best
(31:50):
product to be eating. You know,like if you're eating a nice
piece of fish. The flavor of thefish which is olive oil, salt,
sea salt and pepper, you knowshould be enough, you know
grilling chicken and a roastingchicken or steak or some you
shouldn't need the grinder. Thesauces are wonderful sometimes
and it's nice to get fancy, orjust for a change of pace or to
(32:12):
do something but you know itshould the food should stand on
its own.
Jess (32:16):
Yes. So you have thoroughly made me hungry. I'm
ready to try some new foods. Soif someone is looking to kind of
make some of these recipes, someof these foods that we've
mentioned today, where can theyfind them? On your page? Yeah,
Chef Dennis (32:34):
well, I am askchefdennis.com. That's pretty
easy. You know, I branded myselfas me early on. And you can find
me on my blog there. I do try torespond to questions and
comments on all of them. And I'malso on social media as ask Chef
Dennis on Facebook, Instagram,Twitter, LinkedIn, Pinterest,
(32:56):
and Tik Tok, I have four videos,what we're working on,
Jess (32:59):
I have two so I thoroughly understand.
Chef Dennis (33:02):
Okay, good. You feel my pain, you feel my pain.
But yeah, it's, there's a lot ofmy my recipes that I share. The
big thing with me is I knowpeople don't have time to cook.
But that doesn't mean that youhave to get takeout or you have
to think of it as a chore. Itshould be, you know, there
(33:26):
should be some joy in thekitchen. Because you can always
tell when someone happy ismaking food. As opposed to
someone who's not in a goodmood, it transfers over, it
really does. So most of myrecipes, you know, there's ones
that take longer, but most ofthem are done in about 20
minutes to 40 minutes in thatrange. Nothing that's going to
(33:47):
take you all day. Now exoticingredients, you know, every now
and then I throw something injust to mix it up. But for the
most part, it's really simple.
No spices that you're going tohave a hard time finding. But
it's good food that you can makein your kitchen food that you
could teach your children tomake food that you can have a
(34:07):
glass of wine with yoursignificant other and maybe
spend some time making ittogether or, or in my wife's
case, not she's she's a teacher.
And you know, she supported mewhen I made my change from
restaurants to schools where Iwas getting paid about half of
(34:28):
what I normally did and but shecan't cook bless her heart so
it's not not her wheelhouse, butthat's why she married me
Jess (34:39):
Balance, it works
Chef Dennis (34:41):
yeah, it is, you know, but really, you know,
she'll but she'll sit there andtalk to me, she won't actually
help but we'll haveconversations when we're making
food and we talk about thingsand we spend more time talking
after the meal than before,which is nice to have dinners
relax and just talk about theday and Things that happen, but
you know, you need to find thatbalance of joy in the food
(35:05):
somewhere, sharing the meal, youknow, like I said, bonding, that
kind of a process. And thenjust, you know, life will be
better. You know, life is meantto be more enjoyed and just to
relax a little bit, put thephone down and relax a little
bit.
Jess (35:23):
Yes. Well, thank you so much for being a guest on the
podcast. I really appreciate itand love joy. Enjoy learning
about what you do, anddefinitely enjoy learning about
the different food experiencesthat you've had.
Chef Dennis (35:37):
Oh, thank you, Jess. It was my pleasure to be
on.
Jess (35:40):
Yes. And so make sure you check out chef Dennis at
AskChefDennis and his othersocial media sites. This has
been the flaky foodie podcast.
Have a great week, everybody.
Remember, eat somethingdelicious and treat this episode
like gossip or the gospel andtell somebody about it. All
righty, have a great weekeverybody!
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