April 25, 2024 • 61 mins
Hey there, Food Fam! Carl Fiadini here, and I've just wrapped up a kitchen-table session that's sure to make your taste buds tango. Imagine the burst of flavors from a kimchi watermelon salsa atop a pretzel bun—just one of the many culinary adventures we embarked on in our latest podcast episode. We're talking competition meets creativity, and let me tell you, it's an electrifying mix. Our good pals, the talented Chef Josh Bernstein and Chef Stephen Hicks from The Porch, joined us to spill the beans on their sandwich masterpieces like the Italian Stallion and the Meatballer Shotcaller that are making waves in the Winter Park food scene
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Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:08):
Hello Food Fam.
This is the Walk Talk podcastwhere you'll find the perfect
blend of food fun and cookingknowledge.
I'm your host, carl Fiatini.
Welcome to the number one foodpodcast in the country.
We're podcasting on site atIbis Images Studios, where food
photography comes alive and Iget to eat it.
First things first.
(00:29):
Last week we published twoaction-packed episodes.
We covered restaurateur chefJennifer H Booker and baking
cookbook author and pastry chefRobert Gonzalez, who is in the
finals on the Food Network'sSpring Baking Championship.
Be sure to follow along, tunein and support our boy.
(00:50):
Thank you Peninsula Food Servicefor supplying the proteins for
today's production Chefs in theCentral Florida area.
Peninsula is the largestdistributive Creekstone farm
beef in the Southeast USA,complete with a fully staffed
butcher shop to help you solveall of your kitchen
inconsistencies.
Check out their dry age programtoo.
Okay, so our guests this week.
(01:13):
I mean I have a whole housefull of chefs here.
We have chefs Josh Bernsteinand Stephen Hicks from the Porch
Meadery and Market in WinterPark, orlando.
From the Porch Meadery andMarket in Winter Park, orlando,
walk and Talk Media and thePorch threw a beautiful dinner
event this past weekend.
Oh my God.
(01:34):
More on that later.
Stay tuned.
Chef, josh and Steven are ondeck.
Jeff, you dirty dirty dog, it'spre-shift time and you know
what to do.
Pop the clutch, baby.
You know what I mean?
There's a gas pedal.
Smash it, let's go, let's go,let's go drifting.
Speaker 2 (01:55):
Go yeah, today was awesome.
I loved today, especiallybecause I had to do double
shifts, because we've got thatcompetition Hastings finally
coming around the corner.
This Sunday I've got a nicetext that was dropped from Jason
Lynn telling me they both Lanceand Jason have to beat me.
Speaker 1 (02:15):
So it the Jason has been relentless.
I get texts, texts about youconstantly and you know I'm
going to beat your boy right.
I'm going to beat your boyright.
I'm going to beat your boyright.
I'm like, listen, man.
I said walk and talk's in thehouse.
Speaker 2 (02:28):
Watch out.
Well, it's going to be a goodcompetition, it's going to be a
lot of fun.
So today, what we do, we threwdown, wanted to pay homage for
national days, so there'snatural pretzel day coming up,
so I did a pretzel bun with akimchi watermelon kind of salsa
(02:49):
and then I took the chicken meatgrounded and then infused that
with gogu rang and some blackgarlic.
And the shots that john tooktoday were just spectacular.
Did the double patty?
I wanted to go a little extrafurther get that nice, almost
smash burger kind of that crunchon the outside.
So I smashed it down as it wascooking to get those crispy bits
that are really yummy.
Um, then we did your favoritebecause you did that on the
(03:10):
behind the scenes which was thechicken scampi raviolis.
Did the ravioli um?
Speaker 1 (03:14):
pasta dough.
Wait, stop, I.
Speaker 2 (03:16):
I don't know that it's my favorite, yet sorry,
today was today was like well,yeah, then we had two other
sandwiches coming out of the mix.
Today too, too.
Speaker 1 (03:24):
Honestly, like you know, I'm thinking about that as
you're going.
Speaker 2 (03:28):
Forgive me, I shouldn't have interrupted it's
okay, you heard Cabo Cole andMotadello and Meatball.
It's getting all nostalgic andstuff.
Yeah, the Italian and you gotthe fat kid.
Speaker 1 (03:39):
The.
Speaker 2 (03:39):
Italian fat kid went yeah.
So then we also did acoffee-rubbed steak that sat in
the refrigerator for about threedays, just sitting there, he
was soaking everything in.
And then we did cabbage andbraised bacon braised cabbage,
that's what it was.
And then we did some littlediced potatoes and then onion
(04:00):
like petals that I kind oftorched with a torch, and then I
did make sense yeah, right, um.
And then we did what's the last?
Oh, blueberry pie the duck.
Speaker 1 (04:14):
Okay, all right, let me just put it out there like
this everything was really good,everything, um, oh gosh, I
don't know if it's the steak orthe duck, it's all good man.
Okay, let me back up.
John's photography is sick,sick this week, yeah, and that
(04:35):
chicken the chicken burger, Ithink is going to win on the
photos if you ask me.
Yeah, second is going to becoming in.
Is that steak Taste?
Speaker 3 (04:45):
I think so, so I don't care what you just said.
Speaker 2 (04:47):
Ravioli, he just mouthed.
Speaker 1 (04:48):
I don't care what he said it doesn't matter, I love
you baby, but here's the thingum.
That steak was out of thisworld.
That steak was bonkers.
It really was amazing.
It really was bonkers, but thenagain, like I wasn't expecting
much from the that duck pop tartman, like I really wasn't.
I wasn't, I was looking likeman, all right this is gonna be.
Speaker 2 (05:05):
Yeah, I wanted to push the boundary so I had some
uh yuzu marmalade in it.
The blueberry, I had brie, Ihad herbs, shredded duck but
here's the thing I didn't wantto leave off.
Speaker 1 (05:16):
On a negative I I thought that was fantastic.
It really exceeded any.
It's not just like oh, it wasgood and a little better than I
thought it was really reallygood.
I actually want to do thatagain.
Yeah, I mean now I want to do apop tart well, I mean I been
asking you for I don't know howlong a month.
Speaker 2 (05:33):
It had to be longer than that well, I, after this
week we're game back on yeah Ihave.
Speaker 1 (05:38):
My focus is competition I don't want to hear
about your.
You know you, just you get itdone and you hear him.
What's he's been saying to hear?
Speaker 2 (05:43):
about your.
You know you just get it done.
You hear him.
What's he been saying to me?
The whole week.
You got to win.
You got to win.
You got to take gold.
You have to take gold.
Yeah, you can't come back ifyou don't take gold.
Don't come home.
The porch lights are off.
Speaker 1 (05:56):
It's my second father and speaking of porch, all
right, so here's the thing man,what's John drawing?
What are you doing Can?
Speaker 2 (06:06):
we all focus here.
What is it he's doodling?
It doesn't matter, it's betweenyou and me, and the other two
gentlemen still are left.
Speaker 1 (06:11):
He's doing it Like back in the 80s.
We would just draw like thesquare and then make it
three-dimensional.
That's what he's doing overthere.
Speaker 2 (06:19):
Ooh, put as the pop tart flavor.
What's his favorite thing I'vemade that he keeps on asking me
to make?
Speaker 1 (06:32):
noble citrus.
Oh yeah, yeah, yeah, he justput orange marmalade pop tart.
Speaker 2 (06:36):
Oh hell yeah, dude that's all right, right, yeah,
you can actually put duck inthere, because it'd be the color
orange, duck orange, and youknow what?
Speaker 1 (06:44):
croissant croissant um all right that's john, I
think that's brilliant and umcan we make it happen?
Speaker 2 (06:51):
duly noted, yes, we can make that, definitely sooner
than later next week oh yeah, Ican drop that next week.
Speaker 1 (06:57):
Wow man, good job john.
Yeah, don't keep this guy mikeanymore.
How?
Speaker 2 (07:00):
about guava and cheese pop tart.
Oh, you don't like the cheeseguava.
Oh yeah, we'll make guava andcheese pop tart.
Oh you don't like the cheeseguava.
Speaker 3 (07:05):
Well, make guava and cheese for you.
Speaker 2 (07:06):
They can come back and I'll make guava and cheese
for them.
Speaker 1 (07:10):
Oh man I, you know, I'm just so.
I'm trying to put myself in theseat of the audience, right,
and I just hear a bunch of fatasses talking about food like
this what I tell everybody.
Speaker 3 (07:22):
By the way, it's what it is right oh god.
Speaker 1 (07:25):
By the way, everybody , thank you for listening.
We're we've busted past 2million uh downloads and uh,
we're on like 2.5.
We're close to 2.5.
Uh, we're knocking on the door.
Um, it's just ridiculous.
Speaker 2 (07:37):
I can't even think of 85 countries, 1500 cities.
Speaker 1 (07:40):
Uh-huh yeah, 85 countries, 1500 cities.
Speaker 2 (07:43):
Didn't we move on the arts closer?
Speaker 1 (07:47):
We were Highest was number seven, which is great.
So how that works.
So everybody knows the arts isa main category.
Under arts, you have food rightis one of the categories, the
subcategories, and we've been inthe number one position for
quite a while, or top three, butalways coming back to number
one.
You know it changes every day.
(08:09):
With that said, the arts maincategory, we're usually in the
top 10.
You know, like, with PaulMcCartney, Sir Paul McCartney,
his podcast is usually in, like,you know, top three.
Speaker 2 (08:26):
So you know we're're and I'm not making any
comparison, by the way, um, butyeah, it's pretty cool, it's
mind-blowing, yeah, to have thesame thing that we're in the top
10 and sir paul mccartney'sright there.
Speaker 1 (08:36):
Yes, that's kind of like wow, correct so it's an
amazing thing, and whoever'slistening, I don't know who the
hell you are, but thank you noit can't be just family.
At this point I'm just sayingyes, all right.
So, speaking of porch, uh, youknow, we got these guys here.
They're like I can see they'resweating off their brow, they're
nervous, they're I'm onlykidding um chef josh, chef
(08:59):
steven, welcome to the program.
Speaker 3 (09:03):
Thanks, thanks for having us Appreciate you, carl.
Thank you, chef.
Speaker 4 (09:06):
Jeffrey, our pleasure , my man.
Speaker 1 (09:08):
So, by the way, along with the four dishes that you
know, jefferson here went intoin the opening monologue, Steven
or Josh are going to have to gothrough that.
Those two Right.
Well, I just wanted to prep it.
Like this was a big food dayFor you.
Yeah, like I'm like really, ohman, and I was doing good too,
(09:31):
man, I got down to like 209 orwhatever.
I'm pretty sure that I haven'tchecked.
You're 215 right now.
I must be 217, maybe I'm doingit, doing it myself.
See what I just did there.
Don't do that, don't you do it?
All right, why don't you talkabout the delicious sandwiches
(09:53):
plural that you brought?
Speaker 3 (09:55):
Yeah, sure, we brought two that are on our
sandwich menu there at the porch.
The first one we shot was theItalian Stallion, which is on a
locally baked focaccia sheet.
All your Italian meats, somesharp provolone cheese and
(10:18):
iceberg lettuce with somedelicious vine ripened tomatoes.
It's.
It's such a huge sandwich thatI was telling Jeffrey and Carl
that I've only seen two peopleconsume the whole thing in one
sitting, and Carl assured methat he could be the third.
Yes, wait, wait you forgot oneingredient.
Speaker 4 (10:37):
Oh yeah.
Speaker 2 (10:38):
Yeah, go ahead, the major ingredient.
Go ahead and tell what that was.
Speaker 3 (10:44):
The carpaccio.
Speaker 2 (10:45):
Yes, yes.
Speaker 3 (10:46):
So we put a prime carpaccio on there from
Creekstone Farms, shave itin-house and add it on.
It just gives it kind of apoint of difference and puts it
over the top.
Hello, yeah, yeah.
Speaker 4 (11:01):
Carpaccio.
We didn't want to be the normalItalian sandwich you can go,
get anywhere.
We wanted to set ourselvesapart and we knew that putting
that carpaccio on there FromCreekstone and a prime filet
it's amazing.
Speaker 1 (11:14):
You didn't want some sort of Italian sandwich, you
wanted a nice Italiano.
Speaker 2 (11:19):
This is serious.
That's why we call it theStallion, the Mambo.
That's what they wanted to doMambo Italiano serious.
Speaker 1 (11:25):
That's why we call it the stallion, the mambo.
This is what they wanted to do.
Speaker 2 (11:28):
I've been, I've been smiling all day I think it was
the one you just got done,eating though the next sandwich.
Yeah right, that's right, right.
Speaker 1 (11:35):
So I had both, by the way, of course, you know.
But what was number two?
Speaker 3 (11:39):
it was the meatballer shot collar.
So yeah, we make our own uhmeatballs in house.
A nice fresh bread sauce,arugula.
I think the thing that sets itover the top is that flown bread
.
It eats really well, holds upto the meatball uh, keeps the
sauce in there and off yourlapel, um and um delicious.
It's got some whipped ricottaon it, herb aioli as well, and
(12:02):
probably one of our uh, thosetwo are our biggest sellers
there in the shop you had me.
Speaker 1 (12:09):
You had me at uh, focaccia earlier.
I mean, I'm just, I'm with you.
Yeah, we're all about it, um,yeah, well, I think maybe, um,
there's so much talk right nowbetween you know, walk and talk,
media and and the porch brandat large, and I feel like we're
going to, we're going to do somemore stuff together, of course,
(12:30):
and and as we go through it,because I want to try one of the
poke bowl.
You guys do poke bowls out ofthere too right, yeah we do poke
as well.
Speaker 3 (12:37):
Yeah.
Speaker 1 (12:38):
I am.
This is the language that Iunderstand and speak.
Speaker 2 (12:42):
Okay, Food is the language you should understand
and speak.
Okay, food is the language youshould understand and speak.
Speaker 1 (12:46):
Yeah, yeah.
Who are you kidding?
I know.
Speaker 2 (12:48):
It's not just poke.
Speaker 1 (12:51):
Yeah Right, everybody , stop and don't go wherever you
were going to go with that Um.
But yeah we'll, we'll do moretogether, we'll focus on some of
the other dishes and um and,and we're going to have some fun
.
Speaker 3 (13:04):
Sure, we're excited to work with you guys and you
know I've known you for for fora long time.
My friend and we've carriedthis relationship through
through all those years.
Speaker 1 (13:14):
So I look forward to it A hundred percent and I
appreciate that as well.
I mean speaking of winter parkand the meadery and you the
whole thing.
We did a super badass eventover the weekend and it was a
really good collaboration,especially that super, super,
super collaboration.
(13:34):
Um, you know, we we took acourse.
Um, it was a six course.
Six course, uh, walk and talk.
Uh, you know, our yours truly.
Uh, you know, chef jeffersonstarship over here came through
with, came through with a course.
I'm going to let you guys talkall the food, but like I'm just
setting it up, like what youguys did and what you did and
there was like 50 somethingpeople that showed up the
(13:57):
atmosphere was fantastic.
What you guys did to in termsof atmosphere, like how you
turned, like you just powereddown and all of a sudden the
throttle.
And here we are having thiswonderful experience with a
giant butcher block, the grazingtable, grazing table with the
fire on it, live fire, and thecharcuterie, and oh man, it was
(14:18):
so, so wonderful.
So I'm going to stop talkingabout it, jump in and kind of go
into detail.
Speaker 3 (14:30):
Let's talk food.
You popped the the clutch, yougot the first two.
Yeah, um, you know, on top ofthat grazing table, you know,
chef jeffrey and I and joshprobably took about an hour,
hour and a half to assemble it,it was.
It was massive.
Um had a great little communalfire in the middle of it.
That kind of set the tone foryou know the elegance of the
evening.
And, like Carl had said, it'samazing how it went from a
butcher shop and it transformedinto what it was.
(14:52):
You know, we kicked it off.
I had a smoked salmon dish or acured salmon dish that I cured
in beets to give it a reallycool kind of a tie-dyed look to
it.
I made some buckwheat bellinis,some creme fraiche and topped
that off with some Hasselbackcaviar.
And then I think, jeffrey, youwent second, didn't you?
(15:16):
Oh, josh, yeah, I don't knowthat would have been me.
Speaker 4 (15:19):
But I want to go back and talk about that charcuterie
boy real quick because it wasamazing and, stephen, I got to
give you credit for that becauseit set the tone when everybody
walked in of the expectation ofwhat they were going to get.
That thing was beautifully done, sir.
It was really nice.
I had the opportunity to workwith Creekstone and their prime
(15:39):
filet and what I did was Icreated a beef tartare with that
.
We served that on a grilledfocaccia toast point and then we
made a frog rye aioli.
It's a little horseradish wasthe sauce for that one.
We did a quail egg yolk andsome local microgreens that we
tossed in a little olive oil andsalt and pepper and we topped
(16:02):
that off.
That was a really good dish.
I really enjoyed that one.
I probably had three or four ofthose while I was making them,
uh.
But yeah, it was great.
And creed stone's product isabsolutely amazing and that
would be uh kahaba club uh withour boy marvin on the greens.
Speaker 2 (16:18):
Yep, yep, absolutely, and he had a good uh helper
during the whole thing too yes,my wife was with me my beautiful
wife.
Speaker 4 (16:24):
Wife really was with me and she really enjoyed that.
She was a chef as well.
She used to work at one of thehotels here World Center,
marriott, orlando.
Just that one, yeah, just thatone.
Her and I met at the GrandBohemian when she came over
there and, yeah, the rest ishistory Two chefs in the same
kitchen man.
It's kind of unheard of you.
Same kitchen man, it's kind ofunheard of.
Speaker 1 (16:45):
You broke the cardinal rule.
Speaker 4 (16:46):
I did, but you know what, edit it out.
Speaker 2 (16:48):
I don't know.
No, you married the person youworked with.
Yeah, yeah, yeah, I thoughtmaybe I wasn't allowed to say
something.
No, you're allowed.
Speaker 1 (16:54):
No man.
Yeah, we don't need no stinkin'in there.
Speaker 2 (16:58):
Right, yeah.
Speaker 3 (16:59):
And then he had the third round on that one right
yeah, yeah, it was the cane canuh playing on cane camp for pork
belly that we brined in uh charsiu, goji jung um and sweet tea
.
Um got a really cool vibrantred color to it from the char
siu um.
We smoked it in-house for aboutuh 10 hours.
(17:21):
Um made a korean style barbecuesauce and then a pineapple
relish to go with that, withsome bird beet chilies, and it
was almost like we were jokingaround about it being like a
king cake where you won theprize if you got the bird beet
chili in there, because it wasjust evenly dispersed in
different spots and some peoplewere saying, hey, it had some
(17:43):
heat, and some people weresaying, wow, had some heat, and
some people were saying, wow,you just blew my head off with
that.
So, um, great dish.
Um, it ate well, it photoedwell.
Um got a lot of really goodfeedback on it, so you had a
sponsor, though, on that one too.
I certainly did that.
Speaker 2 (17:59):
Let me tell you something that was not easy to
put on there this one last thingthat he put on.
Speaker 3 (18:03):
Yeah, yeah, petal honey.
We had petal honey, which is alocal beehive.
We're a hub for them.
We have three differentvarietals.
We have sawgrass, wildflowerand orange blossom in the 8 and
16-ounce jars.
So shout out to the petal guys.
They hooked us up with somehoneycomb and uh, which really
(18:25):
kind of added that dishdefinitely.
Speaker 2 (18:29):
And then, uh, I had one with a chicken spring roll
that we did.
It was smoked, uh, pecan smokedburrata, and I use the product
from the cheese company seleneselena.
I did that one and I had pesto.
The chicken was actually smokedwith a char wrapped it up.
We did a deep fry on that one.
We served that withesto.
The chicken was actually smokedwith a char wrapped it up.
We did a deep fry on that one.
We served that with a PTSD,which is put that stuff on
(18:49):
anything sauce.
And then the last one I did wasI took the riff of the panipuri,
the fried semolina puff, and Istuffed that with, because they
have the poke.
Lombardi seafood was able togive us the tuna loin.
So I used the toro, the belly,and I kind of scraped that all
off, chopped that up and thenused a brine of citrus zest from
(19:12):
Noble Citrus.
So I zessed it, juiced it andthen put unfiltered sake in
there, black garlic, togarashiand a couple other different,
and then we poured it and let itsit and then topped it off with
Topiko caviar and the wasabigreens from Marvin and I made
sure the wasabi greens were onthe side because there's a lot
of times people think the wasabiyou get in a normal Japanese
(19:34):
restaurant is what wasabi is.
It's not.
It's actually horseradish dyedgreen.
So when you have too much andit goes right to your nose,
that's horseradish.
Was almost like the linda blairsplit pea soup color, um, but
the flavor profile's earthy.
It's almost like a spicy, likerocket arugula or, uh, beet,
(19:58):
with a little bit of spice to it.
That's how, that the best wayto describe it, and I really
wanted to showcase that frommarvin.
And then they had you did youdirty, dirty man?
Speaker 4 (20:09):
those cookie sandwiches yeah, I know I
destroyed everybody's diet thatnight, for sure.
Speaker 3 (20:16):
Yeah, we did.
Speaker 4 (20:17):
The last dish was the Nightingale ice cream bars.
Cool story behind that Husbandand wife duo that were pastry
chefs, from what I understand,live up north and decided they
were going to go and do this andthey're still handmade cookie
and hand-turned ice cream.
The flavor profiles on them areabsolutely amazing.
(20:38):
You can tell everything's fresh.
They definitely do a great joband I think that that was a
really nice way to end thatevening.
Everybody thoroughly enjoyedthem.
People were coming and askingwhere in the world can we get
those?
We sell them at the market.
Speaker 2 (20:57):
We do really well with those and people come back
for them.
And, by the way, I just want tolet everyone know when we had
them I didn't know, because Isaw the pictures this morning or
this afternoon from john, Ididn't know.
It was like a almost like acold block of cookie.
It was like that long.
It was like, oh my god it's notyour normal.
Speaker 4 (21:11):
No ice cream sandwich mean, we're talking and these
things have got to be what?
Nine, ten ounces at least yeah.
So you know, definitely ashareable product, but
definitely worth every penny youspend on them.
Absolutely amazing.
Speaker 2 (21:25):
And you know what?
The best part of my night washaving the SOM try to figure out
what to pair.
That was awesome.
Speaker 1 (21:31):
What was his name?
Trey Trey.
Speaker 3 (21:33):
Trey Trey.
Speaker 1 (21:34):
Trey did a fantastic job.
Speaker 3 (21:36):
Unbelievable yeah from Breakthrough that was
another one of our sponsors thattook the time to pair up these
wines with these great dishesand I think that they did a
really great job.
Speaker 1 (21:47):
That orange wine was ridiculous, yeah.
So, speaking of orange, and youmentioned Noble Quinton, the
owner uh of noble citrus was inhouse yes he was he came with
patrick.
Yep, patrick kelly, yep, yeah,it was good to see him there too
.
Speaker 2 (22:02):
I'm I'm so happy he came out um, did you know he's
actually a foodie?
He was actually part of thechancellor program, or, yeah,
chancellor program for the cia.
They used to have, it's likefly around for 10 years and they
would have these dinners bymaster chefs or recently grads,
and quentin would go there withhis wife to have these dinners.
I did not know that, yeah, soit was pretty cool to find out
(22:25):
that that little backstory forquentin very cool.
Speaker 1 (22:27):
Yeah, so quentin was a sponsor for our event in
january, a farmer's craveableevent that we did over at kahaba
club farms and, um, uh, super,super nice guy and I'm glad he
got to experience this one,because he didn't come out to
the last one and I have afeeling mr quinton will be, uh,
participating a little bit moreI?
Speaker 2 (22:49):
yeah, I think so too.
Yeah, he was totally blown away.
I think everybody was.
Speaker 4 (22:53):
He seemed very happy.
Everybody was absolutely blownaway.
Like you guys said in thebeginning, we turned that place
into something that is amazing.
It was a really great event andwe really appreciate you guys
helping us out with that forsure.
Speaker 1 (23:09):
I mean.
So there's four.
I can mention how many areownership, or many ownership or
whatever, I have no problem withthere's four owners, uh, that
are involved with the porch and,um, you know, jay, frankie, you
guys, uh, mike, I thinkeverybody was really happy with
the turnout, with the vibe.
(23:29):
I, I think they were, I thinkeverybody was super excited with
our Tasty Cam, you know.
So, just just to kind of backup on this, for these events
we're doing what's called, andyou know what I hate to say that
you coined this.
I really do, but props to you,I really am.
I'm like man, that's such abad-ass name is cam and, uh, you
(23:53):
know, we bring guests over andand people who are, you know,
staff, guests, chefs, whoeverthey sit down, and they kind of,
you know, give their opinion ofthe even evening.
But this is like 4k video, likebadass set, like the whole
thing.
Just evan goes all.
Yeah, evan, evan Stout does afantastic job.
Speaker 2 (24:14):
Who was the woman, the couple that went like four
times?
Was that each one?
Was it the farmer babe thatwent?
Farm babe Could be.
Yeah, I believe it was herRight.
Speaker 4 (24:23):
Yeah, they're like what was this?
Yeah?
Speaker 2 (24:26):
Because we're going to go on camera right now.
And I turned around and wentwhat?
Speaker 1 (24:29):
I think that's Michelle Miller.
Yeah, yeah.
Speaker 2 (24:30):
That's awesome.
Yeah, they're all amped upabout that, cause I only did the
one and I was.
You know it's.
It was go time for me, so Iwouldn't.
I couldn't see anything elsethat was going on you know, I
don't know that I did it.
Speaker 1 (24:42):
You know, at these events.
Speaker 2 (24:48):
I really need a handler.
Speaker 1 (24:49):
You did Not.
A handler, that is not myhandler.
He's not going to admit it.
No, no, I don't get down likethat.
That's not how we do it at ourhouse.
Alright, anyway, but I need anactual, like somebody who says
Okay, hey, you know what you gotto do, this, this, this and
this.
Oh, kylie, you need Kylie there, I need Kylie.
I reached out to her actuallyyesterday.
Speaker 2 (25:13):
You remember Kylie?
Yeah, that's, that's the onethat put him in his place in the
January one.
Speaker 1 (25:17):
So this phenomenal, phenomenal woman.
Kylie Larson is her name andshe's a farmer.
Farmer advocate food safety.
She does a lot of stuff in the,in the community and business
and she's a consultant forfarmers in the water right
(25:37):
primarily water so what, whatends up happening is, uh, at our
farmers craveable dinner, uh,in january, I'm, I'm bouncing
around being a social butterflythat's, that's my role, right,
for the most part and uh, I, shecomes up behind me and she's
just like, okay, what you needto do now is that, that, that,
(25:59):
and I'm kind of like, I, I standup, that's what that mirror,
because I didn't know who it was.
I kind of like look to my leftand it's her and we had just met
.
So I, you know, I'm like likeokay, that's good, I just I just
run in and then all of a suddenshe was like my angel for the
whole entire evening.
Nice, yeah, and she guided meand all everything that she says
is like sage, um, you know,digital media, like just magic,
(26:25):
right, and uh, thank you, um, bythe way, all right, uh, yeah,
man, like she's, she's awesome.
Anyway, it's good to havepeople like that.
I need, but I need that in mylife all the time.
Like, all the time you're abusy man, carl, you were
everywhere that night.
Speaker 4 (26:38):
I was everywhere.
Speaker 1 (26:39):
Everybody was wanting to talk to you no, I don't want
to say it like that but I meanI.
I hit every table I know I did.
I think I got probably 45 ofthe 50 people that were there I
know I didn't we were busy.
Speaker 4 (26:51):
I was a little busy, we were running.
Speaker 2 (26:54):
Yeah, we were doing different.
We were running around likechicken with the head cut off.
Speaker 1 (26:58):
No, you guys weren't even breaking a sweat, we hit it
.
Well, amy says to me Amy EFamily Farms.
She says so are you worriedabout people showing up at these
things anymore?
Because I have a phobia onparties and things like that, um
, where I just feel likenobody's gonna go.
You know, it's a thing, it's athing I have and, um, I know
(27:22):
that you're gonna execute andyou're gonna execute guys are
gonna execute, but I don't know.
Yeah, it's like everybody'sgonna do great, yeah, but I just
like, who's coming?
Are they coming, you know?
And then um, 53 people gettingto this yeah, man this is so
amazing not to worry about that.
Speaker 2 (27:41):
I will say, jay at the end of the night was like
this was absolutely phenomenal.
Yeah, he pointed you two out,he goes.
I knew, without a doubt, thatthis is going to be.
I had the two greatest guys incharge, with the rest of the
group executing this out, so hedidn't have to worry about a
thing.
Speaker 4 (27:58):
So I just want to make sure I say that, yeah, no,
the plan was to have the otherpartners show up and enjoy
themselves.
You know, Frank and Jay reallyenjoyed themselves out there
with their friends and family.
And myself and Steven and Mikeand Chef Jeffrey, we worked the
floor and you know it's a goodteam.
We have a really good team.
We've got a great thing going.
Speaker 2 (28:16):
There were the two couples that was over by us.
Every dish they were like Ionly got one and then the next
dish was oh, I had four of those.
Speaker 1 (28:26):
You could tell which ones they liked, so we'll be
posting.
So we have the video coming out.
I got to get with Eben, butvery soon we'll have some sizzle
reels ready from the event.
The photography is done.
Did you see the actual foodpictures, or just some of them?
I have not yet, oh, okay, okay,we'll show you before you split
(28:47):
, but the food pictures aresuper awesome.
Ibis images John Hernandez, theman, the myth, the legend.
I mean chefs, people out there.
(29:09):
If you're not contacting Ibisimages to do your his Instagram
Ibis Images, or Walk and Talkand just look at the beauty that
is his work and he makesJeffrey's dishes look good.
Speaker 2 (29:22):
I'm just saying yeah 100% Right 100%.
Speaker 4 (29:24):
Yeah, I've done a lot of photo shoots in the past and
I will tell you that was themost intense.
I mean, your setup was amazing,man, so I can only imagine what
pictures are going to look likewhich one?
Speaker 2 (29:34):
here or there?
No, there, and that was themobile that was the mobile Like
over here is even half of it.
Speaker 4 (29:40):
I know, when I walked in today I went, wow, okay,
this is big boy stuff here.
It's serious, yeah, yeah, don'tmess around.
Speaker 1 (29:46):
They don't mess around.
No, all right.
So anyway, with that said, thepictures are going to be great.
We're going to start releasingsome of those images soon, but
I'm really excited about thevideo too.
It's you know, it's going to begreat.
Speaker 2 (30:00):
I can't.
I just want to hear what theguest reaction I guess that's
what we all want is what theguest reactions are Exactly
Because we don't know either.
Speaker 1 (30:07):
I mean, I, I, I suspect it won't be.
This sucks, I don't see thathappening right.
So it should be some good fun.
Funny.
Usually people have had a fewcocktails already and you know
it's the liquid courage sends itin Liquid courage comes out in
full force and I think we'regoing to bring karaoke next time
(30:27):
.
No, I'm kidding.
Speaker 3 (30:28):
We're not going to do that no, no, why not?
Speaker 2 (30:32):
No For you, that no, no, why not?
No for you, for the chefs, no,what was really interesting?
Because the market itself.
Not only does it have thebutcher shop, but I didn't saw
chef, uh, steven, breaking downlobster tails.
Yeah, so you don't, you can getwhatever you want when you go
in there what we try to be is aone-stop shop.
Speaker 4 (30:47):
In winter park.
You know you've got variousplaces you can go to, but we
know you know it's importantthat people you are able to go
and get what they need from onesource.
And so we have fresh seafood,we have fresh chicken and we
make our own sausage in house.
We butcher down our own primalsin house and you know we can
cut to spec anything anybodyneeds.
But yeah, our pokey is amazing.
(31:09):
I mean we do everything freshin house.
We make our own sauces in house.
We make our own sauces in-house.
We make our own pickledvegetables in-house, our
sandwiches.
You know we try to do as muchin-house as we can.
There we use Boar's Head meatas well.
But you know we just try to bethat one-stop shop that people
can go and get really cool stuffand they can't find it at your
(31:31):
regular grocery stores, the bigbox stores.
We are, you know, verydifferent and that's what we
want to be.
And you can get some reallyhigh end items at our store.
Speaker 1 (31:37):
I think if you're in the Orlando area winter park
area, greater air, you know, orgreater Orlando area you find
the porch, metering and marketand you go there and you don't
question me, you just go, Allright, I don't want to hear any
back talk.
He's smart.
Speaker 2 (31:54):
Yeah, I will say this .
When I walked in there and Cheftook me on a tour, chef Steven
took me on a tour and I wentinto the cooler where they
actually have the butcher roomin there, and they have the
tables already set and I'm like,oh my God, it's literally a
real butcher shop, not like abox cut and let's throw it on
the shelf.
Oh yeah, so for me it was greatbecause I got to play with tuna,
and it's been a while since Igot to play with breaking down a
(32:15):
tuna and the way I was doing itI was like, oh, this is the
sushi way of doing it.
I'm sitting in it.
By the time I got done I didn'thave any feeling in my fingers
because it was so cold, but itwas great to be in a shop.
That's you know, it'smeticulous and how it was
designed.
Even when you look at thehotline and the separation
between the hotline where you doyour subs and sandwiches and
then they go over and then youhave the restaurant that's right
(32:37):
behind the nickname of thejungle, One of the funniest
things.
I will tell you this.
You guys said you had a sign onthe door that said closing at
four private event.
John walks in, he startssetting up and he goes.
I thought they were closing atfour.
I'm like, oh what?
Because there's people walkingin and he goes.
Yeah, I go, welcome to therestaurant industry.
Speaker 1 (32:57):
They're not going to turn anyone not going to turn a
dollar away.
Speaker 3 (32:59):
I think it's seven o'clock.
Speaker 4 (33:00):
That was when they finally were like we're done,
yeah, well, we get so manylocals that come in and you know
we can't turn, you can't youknow?
Speaker 2 (33:07):
that is like, uh, pull the plug out on yourself,
you can't you that I don't knowif you guys heard, but the one
dude came in, he was addressedkind of nice, he didn't have, he
was balding and he goes.
Frank goes I'm sorry we'reclosed and he starts to walk
away and goes.
Frank goes.
Oh what, what sandwiches youwant?
We can make it for you.
Speaker 1 (33:36):
And and, speaking of restaurant tour, and actually
before I get to that, you'retalking butcher shops.
Right, I don't want to glazeover Peninsula, because they
donated the, so Creekstoneactually kicked in for the event
and then Peninsula donated thefillets for the event, the
Creekstone fillets.
So I just wanted to, you know,throw that out there.
And speaking of restaurant tour, this Josh guy, uh, yeah, you
know restaurant, but then, dude,you gotta you have another
(33:59):
whole nother life, a wholenother gig.
I do, yeah, and, uh, you know.
Speaker 2 (34:04):
The secret life of Josh Bernstein Seriously but you
know?
Speaker 1 (34:08):
so, uh, I I found out like just casually that you're
like the end-all, be-all inculinary for JetBlue.
Speaker 4 (34:16):
Yeah, so I took a gig about 10 years ago with JetBlue
and it's been an amazing flight.
I was going to say ride, it'sbeen an amazing flight.
See what I did thereUnbelievable Such an amazing
company.
We actually manage their assetform.
I work for a company out ofBoston called benchmark pyramid.
Uh, but, uh, I have been abusiness partner with JetBlue
(34:38):
for 10 years now and and uh,it's been an amazing ride.
We get to do a lot of reallygreat cool stuff there.
Speaker 2 (34:44):
What was?
What was the thing?
That when I came in and I saidwhat 400.
What Charcuterie for 400.
Oh yeah.
Speaker 4 (34:55):
Who knows 400 people and uh, it was.
Speaker 1 (34:58):
It was pretty cool see, that's like something I
want to just dive in the middleof it and y'all just leave me
alone, go away.
Speaker 2 (35:02):
You'd be like sheldon cooper and those little balls
like a bazinga, popping up everyonce in a while eating capicola
I'm thinking more like scroogemcduck when he dives into the
money and just startsbackstroking in it.
Speaker 1 (35:13):
That would be me.
Yeah, it was awesome.
Speaker 4 (35:14):
I think we went through two slicer blades that
day.
My team was just slicing awayat all the meats and cheeses it
was awesome we did for 53 peopleand I'm like oh, my God, I hate
this 400?
Speaker 2 (35:26):
I couldn't imagine.
Speaker 3 (35:28):
And to put some context to that.
It was a full speed rack.
Each tray had full of meat.
That's how much we had on ours.
Speaker 2 (35:36):
Yeah, yeah, and I was just rolling them up because I
was so sick and tired Trying tolay them out.
I was rolling them up andputting them in rosettes and
then Chef Steven was walkingaround and folding them down so
people can grab and go.
So they were little like meatroses.
Speaker 1 (35:47):
Hey, this is awesome.
This is the life that we'vechosen here.
Yes, in our respective foodplaces, in, you know, in this
thing.
Speaker 2 (35:56):
Right, yeah, he's the eater, he's the photographer
and we're the cook.
Hey, dude, I got.
Speaker 1 (36:00):
I have almost 30 years in eating, in dealing with
y'all right there.
Okay, and let me tell you fooddistribution and sales and
running sales teams with youknow it's brutal, brutal dealing
with chefs, even though we loveyou, but damn, like you know
(36:22):
Well.
Speaker 4 (36:23):
Carl, I did two years .
I did two years with ChaneyBrothers.
When I left the Grand Bohemian,I said let me try something
different.
See if I still want to be achef.
And I did.
And you're right.
The reason I got out of it wasbecause I didn't want to be a
chef.
And I did, and you're right.
The reason I got out of it wasbecause I I didn't want to deal
with the chefs anymore.
Yeah, it's, it's, it's a ittakes a special.
Speaker 1 (36:39):
It's a special breed of individual to want to be in a
kitchen for, you know, 12 hoursa day or more, uh, and then
it's another different breed ofpeople who wants to deal with
those people you know what Imean it's you know it's really a
dance, yeah, and you knoweverybody needs each other and
in the end, you know magichappens on the plate and that's
(36:59):
what counts right.
Speaker 4 (37:00):
A thousand percent, right?
Speaker 1 (37:01):
So while you guys have your burns and scars to you
know, we have ours, and now Ijust get to eat, so I'm really
happy about that.
This is your payment, then yeah, yeah, so everybody has an like
chef's exit strategy from thekitchen is typically getting
into sales, right, um, and thena sales exit is, you know, like
(37:27):
I don't know what that happens.
I don't really don't know wherepeople go after.
Speaker 2 (37:30):
But I I.
Speaker 1 (37:30):
Recruiter.
They go to the recruiting, butfor me, I end up I'm eating for
a living now and I freaking.
I love it.
Speaker 4 (37:40):
Well, that's great, man.
I feel bad for you.
Speaker 1 (37:43):
That's horrible Ask him how much weight he lost or
gained.
I gained 25 pounds this pastyear.
Good for you.
Happy pounds.
There there's smiles.
Speaker 3 (37:51):
All smiles.
Speaker 1 (37:52):
Yeah, past year good for you happy pounds there.
There's smiles, all smiles,yeah, yeah, yeah, I mean, you're
eating well, I am eating happy.
There you go.
Yeah, my okay.
So just to be very clear, whatjeff does here is very special.
Okay, it really is.
You know, this is like, um,this is very, this is a very fun
, um, relaxing, even if it'slike it is a lot of work and a
lot of stress.
(38:12):
And I'm doing all this stuff.
I don't do any of the cooking,dude, this gets set up from me.
Okay, you guys cook and youshoot, but this happens because
of moi, all right, so doeseverybody slow their rolls and
the foot off the gas?
So what ends up happening iswhat ends up happening is I.
(38:35):
I find that this is like ahappy place, uh, but when I get
home, my, my, I, I, I get fedthere too.
Speaker 4 (38:43):
Yeah.
Speaker 1 (38:43):
And, and you have to eat, I have to eat?
I would never, or mymother-in-law for that matter.
Speaker 2 (38:55):
I'm not going to do that.
I'm you're, a smart man, I am.
It's brilliance at its best.
It's actually rolled over now,for the last three weeks, on
wednesdays, that I'm actuallycooking for him too, and I don't
know, how this happened?
The last three well, no, thelast two wednesdays I've been
cooking for you.
What in the hell are youtalking about?
You don't remember a taste test, oh well uh, what am I talking
about?
Speaker 1 (39:13):
Okay, okay, so you know when you're talking about,
like you know, blessings andthings like that.
I am.
I'm incredibly so.
One of our largest at the timestill really vendor partners for
the show is Peninsula FoodService, and the opportunity
(39:33):
came up in short notice whereyou know their prior VP of sales
had some family stuff, had toleave and my history is that
running sales teams fordistribution firms, and so they
offered me a gig.
But it's in a way it was puttogether in a way where I can
(39:56):
still have, walk and talk from adistance, manage and operate
the sales team over at Peninsula.
So I hired a sales manager,hired salespeople we're you know
we're we're doing great andJeffrey is, and John, for that
(40:17):
matter, are part of Peninsula intheir capacities.
So what Jeffrey's talking aboutand I'm sorry for the long
winded explanation, but I wantpeople to understand what bird
brain here is talking about Ilove you, man, cause I called
him out.
You did, you did, man, I'msweating, I'm unhappy, meat
sweats, meat sweats.
(40:38):
So the last two weeks he's beencoming to the we have, we had
these meetings and he's beencooking steaks.
I'm talking like I'm nottalking like a steak or two,
like one day he cooked 24 steaks, another day he cooked like 12
steaks.
Another day was a Yesterday'swas good, because I didn't cook.
No, but you got to, but youstill got to stand by the grill.
Speaker 2 (40:57):
I mean, yeah, well, I couldn't let that happen to Ben
.
There's no way I would let thathappen to him.
Speaker 1 (41:01):
Ben's a good dude, by the way.
Yeah, my calendar wednesday.
What time?
It seems to be at 11, 10, 30 onwednesdays.
It is, it really is, but butthis is what we've been doing, I
, oh, yeah, so we had, we hadthis one meeting a couple of
weeks ago and he cooked up, uh,12 steaks this is for the, the
sales meeting.
Oh, this was two weeks ago, yeah, a couple weeks ago cooks up I
(41:24):
don't know how many, how manysteaks there were six on each
three trays, 18 steaks 18 steaksand we're doing, uh, it's like
a training, uh, you know, withthe sales team and everything,
and you know, I obviously I hadmy, my fill right, um, and then,
uh, you know, went home and ateagain, ate again.
(41:46):
I cooked up a.
I cooked up a, uh, an eightounce Creekstone filet.
Speaker 4 (41:51):
Nice.
Speaker 1 (41:52):
It was just a day of meat and a happy day it was For
him.
Speaker 2 (41:58):
Very nice, I had to smell like steak for two days,
but it's okay.
Speaker 1 (42:04):
So that's the reason why I left that part of the
industry.
I didn't want to go home.
I don't want to go home, just Ididn't like.
I don't want to come home andsmell like the the line the
cooler, the any of it.
I didn't want I didn't wantthat anymore yeah, I didn't want
.
Speaker 4 (42:19):
That's part of it, I know 100.
Speaker 1 (42:21):
I got out when I was, when I left the industry, I was
living in a condo in uh inaventura, down in south florida,
miami, and I would get in theelevator and everybody would be
like dressed nice and I reek,like like a kitchen, and I hated
it and I was like you know whatI had enough and that's how I
got into the producedistribution is my.
(42:43):
The guy who was calling on mefrom the company you know we
were talking one day and he'slike why are you so unhappy?
And I'm like I don't want to dothis anymore.
He goes well, why don't youcome in?
That's never happened to a chef.
Speaker 2 (42:58):
Yeah, sorry, was that my eyes rolling Well?
Speaker 1 (43:00):
listen, you know, uh, we, it's the same mental health
challenges.
Uh, from you know on the on theum, you know the restaurant
side as it is for you knowdistribution.
Speaker 2 (43:13):
I was sales support for almost nine years with a
major company and I'll tell youI worked harder and longer for
sales support than I did in thekitchens.
It's a different sort of workand you know it's funny.
Chef, you mentioned this whenyou switched to the dark side,
which is the sales side ofthings.
Speaker 4 (43:29):
You were never perceived as a chef again, even
though you were a chef no, andnobody wanted to talk and I
thought I was more of a yeah.
I do.
Speaker 2 (43:35):
Don't, seriously, they don't.
When you, when you put off the,when you take off the jacket,
you put on that nice shirt, thebutton-down shirt, you're going
as a salesperson, you're?
You got the bubonic plague you,you're absolutely right.
Speaker 4 (43:45):
I actually started dressing down.
To be honest with with you, Irefused to wear the Cheney polo.
I'm just going in a regulart-shirt.
But no, you're right, you go inand me, coming from a
four-diamond background, Iconsidered myself more of a
consultant than a sales rep andI tried to explain to these guys
listen, I can help you withyour labor, I can help you with
your food costs.
Just listen to me.
(44:11):
Me and they knew way more than Idid, you know tried to beat you
up on everything and the phonecalls late at night.
You did this, you did that andyou just there comes a certain
point where you go okay, here'sthe towel, it's going in and you
get back to doing what you loveand your passion, and that's
that's what I did.
You know, I got back intocooking and I love it.
You know I'll never leave itfor sure.
But but, uh, it's been great tohave this opportunity to work
with jay and frank and the porchuh brand and, and you know,
(44:33):
bringing steven on board hasbeen great and uh, you know,
just, it's the life we live, man, it's a seven day a week job.
Speaker 1 (44:40):
Either way, you like it, slice it or dice it you
gotta be in it to win it part ofthe.
If you're part of the circle offood service, it's.
It's a.
Speaker 4 (44:48):
It's a seven day, you know every day gig you get out,
you get out of it what you putinto it.
Speaker 2 (44:52):
I would love I would love for a law to be passed.
Everyone would have to spend ayear in the restaurant industry
so people could understand thedifferent world would be
different it would because wewouldn't have karen's and ken's,
and that's why we're trying todo is shed that light on what
goes on in the industry.
Like you, chef steven, youblipped out and that's why I
mentioned, uh, the recruiting.
(45:13):
What why'd you get out?
Because the same reasons thatjosh was talking about, or?
Speaker 3 (45:17):
well, yeah, I was, uh , I was a regional chef for
quite some time, um, and I wason the road, probably close to
200 days a year.
And I've got, uh, three kidsand a granddaughter um, really
wasn't seeing any of them and myyoungest one's about to
graduate high school and playsvarsity baseball and I really
(45:38):
decided I wanted to start beinga part of their lives and being
around instead of being on theroad, and so I made that leap
and you know I'm back in thegame again because you know I
found Jay and Frank and Josh andMike good quality of life,
great ownership group to workwith.
They pretty much trust what I'mdoing and they let me be me as
(46:02):
a chef and entrepreneur to helpthem run that business, and
they're very supportive.
So it's probably my favoritejob I've ever had in my my
career.
Speaker 1 (46:13):
Well, number one.
Like you said earlier, we'vedone a lot of work together over
the years Yep and I appreciatethe fact that when you jump back
into the kitchen you know thatyou did connect us with such a
great group.
You know the just at large forsure, jay frank and the gang
obviously.
Speaker 2 (46:31):
josh, you're sitting here, um, so thank you I think
if more restaurant tours wouldhave the mindset of the four
owners of the porch, I thinkthings would be different.
Like what I said in in the uhand I meant this when I said if,
if chefs can cook craveablemeals day in and day out at the
restaurant, and not somebody forsomebody else that they're
cooking for which they're notgoing to have that passion for,
(46:53):
think about how great thisrestaurant industry would be as
a whole.
And, on top of that, if you'reworking with people that, like
your group, that support you andthat have the work-life balance
, it's you're unstoppable andthat's the key that we need.
You told me.
You told me like what?
45 hours.
Speaker 3 (47:08):
Yeah, right around 45 .
I mean, you know, the big thingwith with Jane Frank and the
other two, josh and Mike, isthey really focus on our people
and and you know, jay and I weretalking to an employee
yesterday and we were talkingabout how much we value them and
where it all starts with takingcare of the team, and then the
team takes care of the guest,and all that synergy gets going
(47:30):
and you know the money ends upin the cash register at the end
and it's quite harmonious whenyou start with the nucleus and
take care of that.
Yeah.
Speaker 1 (47:38):
But that's the whole circle of food service.
That's what we should have.
Well so there's a lot of microenvironments with that
relationships because, like if,if, for example, when, when I
work with a chef and I'mpointing at steven, you know,
when I work with a chef thatunderstands, you know the fact
that I'm a 365 day accessibleperson that you rely on for
(48:04):
product, there's going to behiccups, there's going going to
be a short, a mispick, a poorquality, a late truck, whatever.
You're going to have all ofthose things.
And when you have therelationship and the trust
factor that you know that, okay,it may have hit the fan.
Today they're doing thecorrective act, they're taking
(48:24):
whatever corrective actions areavailable.
Okay, cool, cause in the longgame, we, as a distribution and
sales, always take care of theof the restaurants or chefs or
GMs or whomever we're dealingwith, that take care of us or
respect what we're doing.
Now, with that said, there areso many knuckle dragging
(48:47):
salespeople out there that Iunderstand the negative
connotation when it comes to howkitchen, um and you know, looks
at salespeople.
And I get it, and I have beenon the other side in purchasing.
Uh, you know scenarios before.
Absolutely, I get it, andthat's where, that's where these
(49:09):
little relationships go a very,very long way.
Speaker 2 (49:12):
Well, it's not just relationships.
I think the mindset of thechefs when I said 45 hours.
I guarantee you 95, 5% of thechefs that are listening to this
one oh, banker hours, yeah.
Speaker 4 (49:21):
No, yeah, we've got to remember my first part-time
job, yeah.
Speaker 2 (49:24):
Right, right, exactly We've.
That's what we need to stop.
We need to stop glorifying the,the, the EDC that we do as far
as working with them we do.
We got to stop that.
We have to find that work-lifebalance, the reason why you have
your kid.
Now you're saying, well, I gotmy last one before he goes off
or she goes off to college.
I got to spend time because youweren't there and there's
(49:44):
that's a huge, you know gap thata lot of chefs in these, in
this industry, that have to dealwith it.
How do they do it?
There's a lot that don't andthey get out and there's a lot
that do and stay in it.
It's all about that camaraderiewith the ownership, you know,
and then building and buildingup that whole synergy.
Speaker 1 (50:01):
Obviously, work-life balance is is tremendous, but I
think I don't want to get youknow emails or whatever.
But I think I don't.
I don't want to get you knowemails or whatever, but I think
that when you're starting offand you're young in your career,
I think you, you, I think youhave to like crawl through the
charcoal a little bit.
You need to go through the fire, and that's how you're going to
(50:23):
learn how to be a better adult.
I don't think, I think you know, I don't know if I would be, or
any of us would be, where weare today, as if we were just
kind of like, you know, skatingthrough it.
You know what I mean.
And what I mean is a little bitfurther um, I mean, I, I never
had a vacations or, uh, I nevertook off time on, uh, holidays.
(50:46):
I didn't have any of that.
Speaker 2 (50:47):
What's that V word?
Speaker 3 (50:48):
I heard yeah, what is ?
Speaker 1 (50:49):
that Seriously.
But the truth is I mean I lookback at that, I don't feel bad
that I did the work that I did.
I don't feel bad that I putmyself out there.
I mean I learned who I am, Ibecame who I am by doing those
jobs and putting in that effort.
And if somebody in theirtwenties and they have I've had
(51:11):
these conversations where theysay, well, that you're just,
you're stupid for doing it noman, you don't know what you're
talking about, because you'renever going to sharpen, you're
never going to be a sharp knife,you're going to be dull, and
that's what people don't realize.
Now, with that said, don't gettaken advantage of, you know,
don't be abused, don't acceptabuse, don't do any of those
(51:32):
things.
But you got to put in theeffort.
Speaker 4 (51:35):
You got to expect to do the work.
Yeah, the work comes first, andthen you get noticed.
You know you become an assetfor any company.
They're going to take care ofyou.
Yeah, you know, we found Stevenand we were excited to let him
take the reins, and one of thethings that we all for discuss
was we're going to let Stephenbe the voice.
Stephen's going to let us knowwhat he's doing, because we
believe in him, you know, andit's worked out great for us so
far.
Speaker 1 (51:54):
So I don't want and yes, yes to that Embrace that,
agree with that, and I don'twant to.
I don't want it to be like I'mgoing against what you said.
Speaker 2 (52:08):
I agree with you.
Not, you're not going to get it.
You're not going to be on TikTOK and then you're going to be
able to put and produce, like,I've watched guys and gals that
are on Tik TOK and producingphenomenal things.
But I guarantee you, I want tosee you do it 20 times.
Yeah, it's not happening.
No, oh yeah, I want to see itduring service.
Yeah, going to be handling thatstress when that server comes
over and this and that.
The other thing I think we, weall have to treat people with
(52:31):
the kindness that we need to.
Even that we were getting intothe, the weeds, but we have to
maintain that structure.
And then, chef, and I think oneof the best things is some of
the chef's mentors that I've hadin my career.
I remember one of my mentors.
He was not a mentor in the goodway, but he was the things not
to do throwing the knives, thepots, pots, the pans, you know,
ducking because we were closedat 10 o'clock.
(52:51):
That's not.
That's not where we need to do.
I mean at that level where I wasat at that point, that did not
need to happen, and it stilldoes today.
Speaker 1 (52:59):
Those are stupid things, right, um like, and I've
had, and I've been a party toto that, you know I've been a
party to that and party to tothat, you know I've been a party
to that and and I've gotteninto the fist of cups with, you
know, people in the back of thehouse and all sorts of stuff,
right.
But but again, as stupid asthose things are and bad like,
not acceptable, but those are,those are the things that kind
(53:22):
of carve you up and and turn youinto uh, that's how you learn
and you grow to.
Way I see it, even though someof those things are so juvenile
and bone headed and they do showa lack of maturity, that's how
you learn 1000%, but you alsolearn how to not be like that
(53:43):
correct.
Speaker 4 (53:46):
I have a team of 28 that jump with me and 6 of them
have been with me for 10 years.
You know I've you know sends alot.
Speaker 2 (53:55):
Yeah, you know we also talked about what's the
difference between a boss and aleader.
Yeah, you know that's the.
That's a leader.
You know a boss is someone thatyou walk away from because they
know everything and there'snothing you could do to to break
that mold from them, to learnfrom them.
You're not and they're notgoing to learn from you.
Speaker 4 (54:11):
A thousand percent.
I've learned you're only asgood as your weakest link.
So you want your team to be asgood, if not better, than you.
You want to be able to enjoyyour life and have that quality
of life.
So you want to be able to walkaway and know your team's got
your back.
So it's in your best interestto make sure they're
knowledgeable and they know howto do the right things.
Speaker 1 (54:28):
Well, I'm always happy to get into this subject.
We are, you know, Jeff, John,this is something that we talk
about fairly regularly and it'simportant, and I feel like if us
older guys and gals Much, mucholder?
Not really not yet, but youknow, we're getting there.
Speaker 3 (54:51):
We're not there yet.
Speaker 1 (54:53):
But if we're not talking about it, then who is it
?
Certainly isn't the20-something.
They're certainly not talkingabout it.
Speaker 2 (55:01):
I will tell you this.
I just had this discussion.
My daughter did a paper and itwas like a run-on sentence and
she a little bit down becausethe way my cousin, my nephews,
had talked to her and I walkedinto her room I'm like are you
okay?
She's like, yeah.
I said just remember, you werenever good when you picked up a
bike for the first time.
You were never good at workwalking.
When you first learned how towalk, you failed.
You had no always said to you.
(55:23):
So I told her no, it means nextopportunity.
Failure means his first attemptin learning.
Always remember that, alwaysgoing life being your biggest
cheerleader.
I didn't have a father thattold me that and I didn't have
mentors that told me that.
When I was going through schoolI had to tell myself that.
So I preach that now becausethe next generation needs to
know that you can still mess up,but you have to learn from
(55:43):
those mistakes.
And I still mess up.
Who beats you up more thananyone yourself?
I'm still waiting for you tolearn how to cook a steak.
Speaker 1 (55:53):
Man, that's not that new zealand a9.
No, that was yeah, it wassomething.
I was just like what did wemiss that?
Yeah?
Yeah, I can't get into it onair, but yeah, you, you, you did
, thanks, thanks, guys now.
Speaker 2 (56:07):
The next time I'll get some, so don't worry, I'll
bring it to you.
I know a guy, I know a guy,we'll talk about it.
Speaker 1 (56:12):
I know a guy already.
All right, what's the?
I should know off the top of myhead by now.
But what's the social media?
Speaker 3 (56:23):
At the Porch Winter Park or Porch Market.
Speaker 2 (56:27):
WP yeah.
Yeah, I'll put that in the uhwhat's your social media to get
in touch with you, chef Sure?
Speaker 3 (56:34):
Um it's at Stephen Hicks 94, 64.
Speaker 4 (56:37):
Um chef, life forever 19,.
Uh, 75.
Oh yeah, you have to be thechef.
Speaker 2 (56:43):
Chef, life forever, oh gee.
Speaker 1 (56:50):
I got you All right.
Listen, fellas.
First of all, thanks for comingout today, awesome.
Speaker 4 (56:54):
Our pleasure yeah, Carl thanks so much, man,
jeffrey, thanks.
Speaker 1 (56:57):
Secondly, thank you for the sandwiches.
Loved it.
We're going to do more.
I want to do the Poke Bowl.
I want to try the Poke, allright.
Speaker 4 (57:05):
Love to have you out.
Speaker 1 (57:06):
Yeah, that's going to happen and we're going to talk
about more of these Dinners andevents.
I feel like it's a thing.
Speaker 4 (57:14):
Let's do it.
It was successful.
We have to.
Speaker 1 (57:17):
Jay, Frank, Mike, I know you're going to hear this.
Thank you, guys.
We love you.
Appreciate what y'all are doingWith us Steven Josh, Jeff John,
what y'all are doing with us,Steven Josh, Jeff John and, by
the way, Peninsula Food ServiceChef, Chef, Chef's out there,
you guys gotta I mean listen.
(57:38):
If you're not doing it now, Idon't know who the hell are.
You right, Get in touch, let'smake it happen.
We are out.
Hello Food Fam.
This is the Walk Talk podcastwhere you'll find the perfect
blend of food fun and cookingknowledge.
I'm your host, carl Fiatini.
Welcome to the number one foodpodcast in the country.
We're podcasting on site atIbis Images Studios, where food
photography comes alive and Iget to eat it.
First things first.
(00:29):
Last week we published twoaction-packed episodes.
We covered restaurateur chefJennifer H Booker and baking
cookbook author and pastry chefRobert Gonzalez, who is in the
finals on the Food Network'sSpring Baking Championship.
Be sure to follow along, tunein and support our boy.
(00:50):
Thank you Peninsula Food Servicefor supplying the proteins for
today's production Chefs in theCentral Florida area.
Peninsula is the largestdistributive Creekstone farm
beef in the Southeast USA,complete with a fully staffed
butcher shop to help you solveall of your kitchen
inconsistencies.
Check out their dry age programtoo.
Okay, so our guests this week.
(01:13):
I mean I have a whole housefull of chefs here.
We have chefs Josh Bernsteinand Stephen Hicks from the Porch
Meadery and Market in WinterPark, orlando.
From the Porch Meadery andMarket in Winter Park, orlando,
walk and Talk Media and thePorch threw a beautiful dinner
event this past weekend.
Oh my God.
(01:34):
More on that later.
Stay tuned.
Chef, josh and Steven are ondeck.
Jeff, you dirty dirty dog, it'spre-shift time and you know
what to do.
Pop the clutch, baby.
You know what I mean?
There's a gas pedal.
Smash it, let's go, let's go,let's go drifting.
Speaker 2 (01:55):
Go yeah, today was awesome.
I loved today, especiallybecause I had to do double
shifts, because we've got thatcompetition Hastings finally
coming around the corner.
This Sunday I've got a nicetext that was dropped from Jason
Lynn telling me they both Lanceand Jason have to beat me.
Speaker 1 (02:15):
So it the Jason has been relentless.
I get texts, texts about youconstantly and you know I'm
going to beat your boy right.
I'm going to beat your boyright.
I'm going to beat your boyright.
I'm like, listen, man.
I said walk and talk's in thehouse.
Speaker 2 (02:28):
Watch out.
Well, it's going to be a goodcompetition, it's going to be a
lot of fun.
So today, what we do, we threwdown, wanted to pay homage for
national days, so there'snatural pretzel day coming up,
so I did a pretzel bun with akimchi watermelon kind of salsa
(02:49):
and then I took the chicken meatgrounded and then infused that
with gogu rang and some blackgarlic.
And the shots that john tooktoday were just spectacular.
Did the double patty?
I wanted to go a little extrafurther get that nice, almost
smash burger kind of that crunchon the outside.
So I smashed it down as it wascooking to get those crispy bits
that are really yummy.
Um, then we did your favoritebecause you did that on the
(03:10):
behind the scenes which was thechicken scampi raviolis.
Did the ravioli um?
Speaker 1 (03:14):
pasta dough.
Wait, stop, I.
Speaker 2 (03:16):
I don't know that it's my favorite, yet sorry,
today was today was like well,yeah, then we had two other
sandwiches coming out of the mix.
Today too, too.
Speaker 1 (03:24):
Honestly, like you know, I'm thinking about that as
you're going.
Speaker 2 (03:28):
Forgive me, I shouldn't have interrupted it's
okay, you heard Cabo Cole andMotadello and Meatball.
It's getting all nostalgic andstuff.
Yeah, the Italian and you gotthe fat kid.
Speaker 1 (03:39):
The.
Speaker 2 (03:39):
Italian fat kid went yeah.
So then we also did acoffee-rubbed steak that sat in
the refrigerator for about threedays, just sitting there, he
was soaking everything in.
And then we did cabbage andbraised bacon braised cabbage,
that's what it was.
And then we did some littlediced potatoes and then onion
(04:00):
like petals that I kind oftorched with a torch, and then I
did make sense yeah, right, um.
And then we did what's the last?
Oh, blueberry pie the duck.
Speaker 1 (04:14):
Okay, all right, let me just put it out there like
this everything was really good,everything, um, oh gosh, I
don't know if it's the steak orthe duck, it's all good man.
Okay, let me back up.
John's photography is sick,sick this week, yeah, and that
(04:35):
chicken the chicken burger, Ithink is going to win on the
photos if you ask me.
Yeah, second is going to becoming in.
Is that steak Taste?
Speaker 3 (04:45):
I think so, so I don't care what you just said.
Speaker 2 (04:47):
Ravioli, he just mouthed.
Speaker 1 (04:48):
I don't care what he said it doesn't matter, I love
you baby, but here's the thingum.
That steak was out of thisworld.
That steak was bonkers.
It really was amazing.
It really was bonkers, but thenagain, like I wasn't expecting
much from the that duck pop tartman, like I really wasn't.
I wasn't, I was looking likeman, all right this is gonna be.
Speaker 2 (05:05):
Yeah, I wanted to push the boundary so I had some
uh yuzu marmalade in it.
The blueberry, I had brie, Ihad herbs, shredded duck but
here's the thing I didn't wantto leave off.
Speaker 1 (05:16):
On a negative I I thought that was fantastic.
It really exceeded any.
It's not just like oh, it wasgood and a little better than I
thought it was really reallygood.
I actually want to do thatagain.
Yeah, I mean now I want to do apop tart well, I mean I been
asking you for I don't know howlong a month.
Speaker 2 (05:33):
It had to be longer than that well, I, after this
week we're game back on yeah Ihave.
Speaker 1 (05:38):
My focus is competition I don't want to hear
about your.
You know you, just you get itdone and you hear him.
What's he's been saying to hear?
Speaker 2 (05:43):
about your.
You know you just get it done.
You hear him.
What's he been saying to me?
The whole week.
You got to win.
You got to win.
You got to take gold.
You have to take gold.
Yeah, you can't come back ifyou don't take gold.
Don't come home.
The porch lights are off.
Speaker 1 (05:56):
It's my second father and speaking of porch, all
right, so here's the thing man,what's John drawing?
What are you doing Can?
Speaker 2 (06:06):
we all focus here.
What is it he's doodling?
It doesn't matter, it's betweenyou and me, and the other two
gentlemen still are left.
Speaker 1 (06:11):
He's doing it Like back in the 80s.
We would just draw like thesquare and then make it
three-dimensional.
That's what he's doing overthere.
Speaker 2 (06:19):
Ooh, put as the pop tart flavor.
What's his favorite thing I'vemade that he keeps on asking me
to make?
Speaker 1 (06:32):
noble citrus.
Oh yeah, yeah, yeah, he justput orange marmalade pop tart.
Speaker 2 (06:36):
Oh hell yeah, dude that's all right, right, yeah,
you can actually put duck inthere, because it'd be the color
orange, duck orange, and youknow what?
Speaker 1 (06:44):
croissant croissant um all right that's john, I
think that's brilliant and umcan we make it happen?
Speaker 2 (06:51):
duly noted, yes, we can make that, definitely sooner
than later next week oh yeah, Ican drop that next week.
Speaker 1 (06:57):
Wow man, good job john.
Yeah, don't keep this guy mikeanymore.
How?
Speaker 2 (07:00):
about guava and cheese pop tart.
Oh, you don't like the cheeseguava.
Oh yeah, we'll make guava andcheese pop tart.
Oh you don't like the cheeseguava.
Speaker 3 (07:05):
Well, make guava and cheese for you.
Speaker 2 (07:06):
They can come back and I'll make guava and cheese
for them.
Speaker 1 (07:10):
Oh man I, you know, I'm just so.
I'm trying to put myself in theseat of the audience, right,
and I just hear a bunch of fatasses talking about food like
this what I tell everybody.
Speaker 3 (07:22):
By the way, it's what it is right oh god.
Speaker 1 (07:25):
By the way, everybody , thank you for listening.
We're we've busted past 2million uh downloads and uh,
we're on like 2.5.
We're close to 2.5.
Uh, we're knocking on the door.
Um, it's just ridiculous.
Speaker 2 (07:37):
I can't even think of 85 countries, 1500 cities.
Speaker 1 (07:40):
Uh-huh yeah, 85 countries, 1500 cities.
Speaker 2 (07:43):
Didn't we move on the arts closer?
Speaker 1 (07:47):
We were Highest was number seven, which is great.
So how that works.
So everybody knows the arts isa main category.
Under arts, you have food rightis one of the categories, the
subcategories, and we've been inthe number one position for
quite a while, or top three, butalways coming back to number
one.
You know it changes every day.
(08:09):
With that said, the arts maincategory, we're usually in the
top 10.
You know, like, with PaulMcCartney, Sir Paul McCartney,
his podcast is usually in, like,you know, top three.
Speaker 2 (08:26):
So you know we're're and I'm not making any
comparison, by the way, um, butyeah, it's pretty cool, it's
mind-blowing, yeah, to have thesame thing that we're in the top
10 and sir paul mccartney'sright there.
Speaker 1 (08:36):
Yes, that's kind of like wow, correct so it's an
amazing thing, and whoever'slistening, I don't know who the
hell you are, but thank you noit can't be just family.
At this point I'm just sayingyes, all right.
So, speaking of porch, uh, youknow, we got these guys here.
They're like I can see they'resweating off their brow, they're
nervous, they're I'm onlykidding um chef josh, chef
(08:59):
steven, welcome to the program.
Speaker 3 (09:03):
Thanks, thanks for having us Appreciate you, carl.
Thank you, chef.
Speaker 4 (09:06):
Jeffrey, our pleasure , my man.
Speaker 1 (09:08):
So, by the way, along with the four dishes that you
know, jefferson here went intoin the opening monologue, Steven
or Josh are going to have to gothrough that.
Those two Right.
Well, I just wanted to prep it.
Like this was a big food dayFor you.
Yeah, like I'm like really, ohman, and I was doing good too,
(09:31):
man, I got down to like 209 orwhatever.
I'm pretty sure that I haven'tchecked.
You're 215 right now.
I must be 217, maybe I'm doingit, doing it myself.
See what I just did there.
Don't do that, don't you do it?
All right, why don't you talkabout the delicious sandwiches
(09:53):
plural that you brought?
Speaker 3 (09:55):
Yeah, sure, we brought two that are on our
sandwich menu there at the porch.
The first one we shot was theItalian Stallion, which is on a
locally baked focaccia sheet.
All your Italian meats, somesharp provolone cheese and
(10:18):
iceberg lettuce with somedelicious vine ripened tomatoes.
It's.
It's such a huge sandwich thatI was telling Jeffrey and Carl
that I've only seen two peopleconsume the whole thing in one
sitting, and Carl assured methat he could be the third.
Yes, wait, wait you forgot oneingredient.
Speaker 4 (10:37):
Oh yeah.
Speaker 2 (10:38):
Yeah, go ahead, the major ingredient.
Go ahead and tell what that was.
Speaker 3 (10:44):
The carpaccio.
Speaker 2 (10:45):
Yes, yes.
Speaker 3 (10:46):
So we put a prime carpaccio on there from
Creekstone Farms, shave itin-house and add it on.
It just gives it kind of apoint of difference and puts it
over the top.
Hello, yeah, yeah.
Speaker 4 (11:01):
Carpaccio.
We didn't want to be the normalItalian sandwich you can go,
get anywhere.
We wanted to set ourselvesapart and we knew that putting
that carpaccio on there FromCreekstone and a prime filet
it's amazing.
Speaker 1 (11:14):
You didn't want some sort of Italian sandwich, you
wanted a nice Italiano.
Speaker 2 (11:19):
This is serious.
That's why we call it theStallion, the Mambo.
That's what they wanted to doMambo Italiano serious.
Speaker 1 (11:25):
That's why we call it the stallion, the mambo.
This is what they wanted to do.
Speaker 2 (11:28):
I've been, I've been smiling all day I think it was
the one you just got done,eating though the next sandwich.
Yeah right, that's right, right.
Speaker 1 (11:35):
So I had both, by the way, of course, you know.
But what was number two?
Speaker 3 (11:39):
it was the meatballer shot collar.
So yeah, we make our own uhmeatballs in house.
A nice fresh bread sauce,arugula.
I think the thing that sets itover the top is that flown bread
.
It eats really well, holds upto the meatball uh, keeps the
sauce in there and off yourlapel, um and um delicious.
It's got some whipped ricottaon it, herb aioli as well, and
(12:02):
probably one of our uh, thosetwo are our biggest sellers
there in the shop you had me.
Speaker 1 (12:09):
You had me at uh, focaccia earlier.
I mean, I'm just, I'm with you.
Yeah, we're all about it, um,yeah, well, I think maybe, um,
there's so much talk right nowbetween you know, walk and talk,
media and and the porch brandat large, and I feel like we're
going to, we're going to do somemore stuff together, of course,
(12:30):
and and as we go through it,because I want to try one of the
poke bowl.
You guys do poke bowls out ofthere too right, yeah we do poke
as well.
Speaker 3 (12:37):
Yeah.
Speaker 1 (12:38):
I am.
This is the language that Iunderstand and speak.
Speaker 2 (12:42):
Okay, Food is the language you should understand
and speak.
Okay, food is the language youshould understand and speak.
Speaker 1 (12:46):
Yeah, yeah.
Who are you kidding?
I know.
Speaker 2 (12:48):
It's not just poke.
Speaker 1 (12:51):
Yeah Right, everybody , stop and don't go wherever you
were going to go with that Um.
But yeah we'll, we'll do moretogether, we'll focus on some of
the other dishes and um and,and we're going to have some fun
.
Speaker 3 (13:04):
Sure, we're excited to work with you guys and you
know I've known you for for fora long time.
My friend and we've carriedthis relationship through
through all those years.
Speaker 1 (13:14):
So I look forward to it A hundred percent and I
appreciate that as well.
I mean speaking of winter parkand the meadery and you the
whole thing.
We did a super badass eventover the weekend and it was a
really good collaboration,especially that super, super,
super collaboration.
(13:34):
Um, you know, we we took acourse.
Um, it was a six course.
Six course, uh, walk and talk.
Uh, you know, our yours truly.
Uh, you know, chef jeffersonstarship over here came through
with, came through with a course.
I'm going to let you guys talkall the food, but like I'm just
setting it up, like what youguys did and what you did and
there was like 50 somethingpeople that showed up the
(13:57):
atmosphere was fantastic.
What you guys did to in termsof atmosphere, like how you
turned, like you just powereddown and all of a sudden the
throttle.
And here we are having thiswonderful experience with a
giant butcher block, the grazingtable, grazing table with the
fire on it, live fire, and thecharcuterie, and oh man, it was
(14:18):
so, so wonderful.
So I'm going to stop talkingabout it, jump in and kind of go
into detail.
Speaker 3 (14:30):
Let's talk food.
You popped the the clutch, yougot the first two.
Yeah, um, you know, on top ofthat grazing table, you know,
chef jeffrey and I and joshprobably took about an hour,
hour and a half to assemble it,it was.
It was massive.
Um had a great little communalfire in the middle of it.
That kind of set the tone foryou know the elegance of the
evening.
And, like Carl had said, it'samazing how it went from a
butcher shop and it transformedinto what it was.
(14:52):
You know, we kicked it off.
I had a smoked salmon dish or acured salmon dish that I cured
in beets to give it a reallycool kind of a tie-dyed look to
it.
I made some buckwheat bellinis,some creme fraiche and topped
that off with some Hasselbackcaviar.
And then I think, jeffrey, youwent second, didn't you?
(15:16):
Oh, josh, yeah, I don't knowthat would have been me.
Speaker 4 (15:19):
But I want to go back and talk about that charcuterie
boy real quick because it wasamazing and, stephen, I got to
give you credit for that becauseit set the tone when everybody
walked in of the expectation ofwhat they were going to get.
That thing was beautifully done, sir.
It was really nice.
I had the opportunity to workwith Creekstone and their prime
(15:39):
filet and what I did was Icreated a beef tartare with that
.
We served that on a grilledfocaccia toast point and then we
made a frog rye aioli.
It's a little horseradish wasthe sauce for that one.
We did a quail egg yolk andsome local microgreens that we
tossed in a little olive oil andsalt and pepper and we topped
(16:02):
that off.
That was a really good dish.
I really enjoyed that one.
I probably had three or four ofthose while I was making them,
uh.
But yeah, it was great.
And creed stone's product isabsolutely amazing and that
would be uh kahaba club uh withour boy marvin on the greens.
Speaker 2 (16:18):
Yep, yep, absolutely, and he had a good uh helper
during the whole thing too yes,my wife was with me my beautiful
wife.
Speaker 4 (16:24):
Wife really was with me and she really enjoyed that.
She was a chef as well.
She used to work at one of thehotels here World Center,
marriott, orlando.
Just that one, yeah, just thatone.
Her and I met at the GrandBohemian when she came over
there and, yeah, the rest ishistory Two chefs in the same
kitchen man.
It's kind of unheard of you.
Same kitchen man, it's kind ofunheard of.
Speaker 1 (16:45):
You broke the cardinal rule.
Speaker 4 (16:46):
I did, but you know what, edit it out.
Speaker 2 (16:48):
I don't know.
No, you married the person youworked with.
Yeah, yeah, yeah, I thoughtmaybe I wasn't allowed to say
something.
No, you're allowed.
Speaker 1 (16:54):
No man.
Yeah, we don't need no stinkin'in there.
Speaker 2 (16:58):
Right, yeah.
Speaker 3 (16:59):
And then he had the third round on that one right
yeah, yeah, it was the cane canuh playing on cane camp for pork
belly that we brined in uh charsiu, goji jung um and sweet tea
.
Um got a really cool vibrantred color to it from the char
siu um.
We smoked it in-house for aboutuh 10 hours.
(17:21):
Um made a korean style barbecuesauce and then a pineapple
relish to go with that, withsome bird beet chilies, and it
was almost like we were jokingaround about it being like a
king cake where you won theprize if you got the bird beet
chili in there, because it wasjust evenly dispersed in
different spots and some peoplewere saying, hey, it had some
(17:43):
heat, and some people weresaying, wow, had some heat, and
some people were saying, wow,you just blew my head off with
that.
So, um, great dish.
Um, it ate well, it photoedwell.
Um got a lot of really goodfeedback on it, so you had a
sponsor, though, on that one too.
I certainly did that.
Speaker 2 (17:59):
Let me tell you something that was not easy to
put on there this one last thingthat he put on.
Speaker 3 (18:03):
Yeah, yeah, petal honey.
We had petal honey, which is alocal beehive.
We're a hub for them.
We have three differentvarietals.
We have sawgrass, wildflowerand orange blossom in the 8 and
16-ounce jars.
So shout out to the petal guys.
They hooked us up with somehoneycomb and uh, which really
(18:25):
kind of added that dishdefinitely.
Speaker 2 (18:29):
And then, uh, I had one with a chicken spring roll
that we did.
It was smoked, uh, pecan smokedburrata, and I use the product
from the cheese company seleneselena.
I did that one and I had pesto.
The chicken was actually smokedwith a char wrapped it up.
We did a deep fry on that one.
We served that withesto.
The chicken was actually smokedwith a char wrapped it up.
We did a deep fry on that one.
We served that with a PTSD,which is put that stuff on
(18:49):
anything sauce.
And then the last one I did wasI took the riff of the panipuri,
the fried semolina puff, and Istuffed that with, because they
have the poke.
Lombardi seafood was able togive us the tuna loin.
So I used the toro, the belly,and I kind of scraped that all
off, chopped that up and thenused a brine of citrus zest from
(19:12):
Noble Citrus.
So I zessed it, juiced it andthen put unfiltered sake in
there, black garlic, togarashiand a couple other different,
and then we poured it and let itsit and then topped it off with
Topiko caviar and the wasabigreens from Marvin and I made
sure the wasabi greens were onthe side because there's a lot
of times people think the wasabiyou get in a normal Japanese
(19:34):
restaurant is what wasabi is.
It's not.
It's actually horseradish dyedgreen.
So when you have too much andit goes right to your nose,
that's horseradish.
Was almost like the linda blairsplit pea soup color, um, but
the flavor profile's earthy.
It's almost like a spicy, likerocket arugula or, uh, beet,
(19:58):
with a little bit of spice to it.
That's how, that the best wayto describe it, and I really
wanted to showcase that frommarvin.
And then they had you did youdirty, dirty man?
Speaker 4 (20:09):
those cookie sandwiches yeah, I know I
destroyed everybody's diet thatnight, for sure.
Speaker 3 (20:16):
Yeah, we did.
Speaker 4 (20:17):
The last dish was the Nightingale ice cream bars.
Cool story behind that Husbandand wife duo that were pastry
chefs, from what I understand,live up north and decided they
were going to go and do this andthey're still handmade cookie
and hand-turned ice cream.
The flavor profiles on them areabsolutely amazing.
(20:38):
You can tell everything's fresh.
They definitely do a great joband I think that that was a
really nice way to end thatevening.
Everybody thoroughly enjoyedthem.
People were coming and askingwhere in the world can we get
those?
We sell them at the market.
Speaker 2 (20:57):
We do really well with those and people come back
for them.
And, by the way, I just want tolet everyone know when we had
them I didn't know, because Isaw the pictures this morning or
this afternoon from john, Ididn't know.
It was like a almost like acold block of cookie.
It was like that long.
It was like, oh my god it's notyour normal.
Speaker 4 (21:11):
No ice cream sandwich mean, we're talking and these
things have got to be what?
Nine, ten ounces at least yeah.
So you know, definitely ashareable product, but
definitely worth every penny youspend on them.
Absolutely amazing.
Speaker 2 (21:25):
And you know what?
The best part of my night washaving the SOM try to figure out
what to pair.
That was awesome.
Speaker 1 (21:31):
What was his name?
Trey Trey.
Speaker 3 (21:33):
Trey Trey.
Speaker 1 (21:34):
Trey did a fantastic job.
Speaker 3 (21:36):
Unbelievable yeah from Breakthrough that was
another one of our sponsors thattook the time to pair up these
wines with these great dishesand I think that they did a
really great job.
Speaker 1 (21:47):
That orange wine was ridiculous, yeah.
So, speaking of orange, and youmentioned Noble Quinton, the
owner uh of noble citrus was inhouse yes he was he came with
patrick.
Yep, patrick kelly, yep, yeah,it was good to see him there too
.
Speaker 2 (22:02):
I'm I'm so happy he came out um, did you know he's
actually a foodie?
He was actually part of thechancellor program, or, yeah,
chancellor program for the cia.
They used to have, it's likefly around for 10 years and they
would have these dinners bymaster chefs or recently grads,
and quentin would go there withhis wife to have these dinners.
I did not know that, yeah, soit was pretty cool to find out
(22:25):
that that little backstory forquentin very cool.
Speaker 1 (22:27):
Yeah, so quentin was a sponsor for our event in
january, a farmer's craveableevent that we did over at kahaba
club farms and, um, uh, super,super nice guy and I'm glad he
got to experience this one,because he didn't come out to
the last one and I have afeeling mr quinton will be, uh,
participating a little bit moreI?
Speaker 2 (22:49):
yeah, I think so too.
Yeah, he was totally blown away.
I think everybody was.
Speaker 4 (22:53):
He seemed very happy.
Everybody was absolutely blownaway.
Like you guys said in thebeginning, we turned that place
into something that is amazing.
It was a really great event andwe really appreciate you guys
helping us out with that forsure.
Speaker 1 (23:09):
I mean.
So there's four.
I can mention how many areownership, or many ownership or
whatever, I have no problem withthere's four owners, uh, that
are involved with the porch and,um, you know, jay, frankie, you
guys, uh, mike, I thinkeverybody was really happy with
the turnout, with the vibe.
(23:29):
I, I think they were, I thinkeverybody was super excited with
our Tasty Cam, you know.
So, just just to kind of backup on this, for these events
we're doing what's called, andyou know what I hate to say that
you coined this.
I really do, but props to you,I really am.
I'm like man, that's such abad-ass name is cam and, uh, you
(23:53):
know, we bring guests over andand people who are, you know,
staff, guests, chefs, whoeverthey sit down, and they kind of,
you know, give their opinion ofthe even evening.
But this is like 4k video, likebadass set, like the whole
thing.
Just evan goes all.
Yeah, evan, evan Stout does afantastic job.
Speaker 2 (24:14):
Who was the woman, the couple that went like four
times?
Was that each one?
Was it the farmer babe thatwent?
Farm babe Could be.
Yeah, I believe it was herRight.
Speaker 4 (24:23):
Yeah, they're like what was this?
Yeah?
Speaker 2 (24:26):
Because we're going to go on camera right now.
And I turned around and wentwhat?
Speaker 1 (24:29):
I think that's Michelle Miller.
Yeah, yeah.
Speaker 2 (24:30):
That's awesome.
Yeah, they're all amped upabout that, cause I only did the
one and I was.
You know it's.
It was go time for me, so Iwouldn't.
I couldn't see anything elsethat was going on you know, I
don't know that I did it.
Speaker 1 (24:42):
You know, at these events.
Speaker 2 (24:48):
I really need a handler.
Speaker 1 (24:49):
You did Not.
A handler, that is not myhandler.
He's not going to admit it.
No, no, I don't get down likethat.
That's not how we do it at ourhouse.
Alright, anyway, but I need anactual, like somebody who says
Okay, hey, you know what you gotto do, this, this, this and
this.
Oh, kylie, you need Kylie there, I need Kylie.
I reached out to her actuallyyesterday.
Speaker 2 (25:13):
You remember Kylie?
Yeah, that's, that's the onethat put him in his place in the
January one.
Speaker 1 (25:17):
So this phenomenal, phenomenal woman.
Kylie Larson is her name andshe's a farmer.
Farmer advocate food safety.
She does a lot of stuff in the,in the community and business
and she's a consultant forfarmers in the water right
(25:37):
primarily water so what, whatends up happening is, uh, at our
farmers craveable dinner, uh,in january, I'm, I'm bouncing
around being a social butterflythat's, that's my role, right,
for the most part and uh, I, shecomes up behind me and she's
just like, okay, what you needto do now is that, that, that,
(25:59):
and I'm kind of like, I, I standup, that's what that mirror,
because I didn't know who it was.
I kind of like look to my leftand it's her and we had just met
.
So I, you know, I'm like likeokay, that's good, I just I just
run in and then all of a suddenshe was like my angel for the
whole entire evening.
Nice, yeah, and she guided meand all everything that she says
is like sage, um, you know,digital media, like just magic,
(26:25):
right, and uh, thank you, um, bythe way, all right, uh, yeah,
man, like she's, she's awesome.
Anyway, it's good to havepeople like that.
I need, but I need that in mylife all the time.
Like, all the time you're abusy man, carl, you were
everywhere that night.
Speaker 4 (26:38):
I was everywhere.
Speaker 1 (26:39):
Everybody was wanting to talk to you no, I don't want
to say it like that but I meanI.
I hit every table I know I did.
I think I got probably 45 ofthe 50 people that were there I
know I didn't we were busy.
Speaker 4 (26:51):
I was a little busy, we were running.
Speaker 2 (26:54):
Yeah, we were doing different.
We were running around likechicken with the head cut off.
Speaker 1 (26:58):
No, you guys weren't even breaking a sweat, we hit it
.
Well, amy says to me Amy EFamily Farms.
She says so are you worriedabout people showing up at these
things anymore?
Because I have a phobia onparties and things like that, um
, where I just feel likenobody's gonna go.
You know, it's a thing, it's athing I have and, um, I know
(27:22):
that you're gonna execute andyou're gonna execute guys are
gonna execute, but I don't know.
Yeah, it's like everybody'sgonna do great, yeah, but I just
like, who's coming?
Are they coming, you know?
And then um, 53 people gettingto this yeah, man this is so
amazing not to worry about that.
Speaker 2 (27:41):
I will say, jay at the end of the night was like
this was absolutely phenomenal.
Yeah, he pointed you two out,he goes.
I knew, without a doubt, thatthis is going to be.
I had the two greatest guys incharge, with the rest of the
group executing this out, so hedidn't have to worry about a
thing.
Speaker 4 (27:58):
So I just want to make sure I say that, yeah, no,
the plan was to have the otherpartners show up and enjoy
themselves.
You know, Frank and Jay reallyenjoyed themselves out there
with their friends and family.
And myself and Steven and Mikeand Chef Jeffrey, we worked the
floor and you know it's a goodteam.
We have a really good team.
We've got a great thing going.
Speaker 2 (28:16):
There were the two couples that was over by us.
Every dish they were like Ionly got one and then the next
dish was oh, I had four of those.
Speaker 1 (28:26):
You could tell which ones they liked, so we'll be
posting.
So we have the video coming out.
I got to get with Eben, butvery soon we'll have some sizzle
reels ready from the event.
The photography is done.
Did you see the actual foodpictures, or just some of them?
I have not yet, oh, okay, okay,we'll show you before you split
(28:47):
, but the food pictures aresuper awesome.
Ibis images John Hernandez, theman, the myth, the legend.
I mean chefs, people out there.
(29:09):
If you're not contacting Ibisimages to do your his Instagram
Ibis Images, or Walk and Talkand just look at the beauty that
is his work and he makesJeffrey's dishes look good.
Speaker 2 (29:22):
I'm just saying yeah 100% Right 100%.
Speaker 4 (29:24):
Yeah, I've done a lot of photo shoots in the past and
I will tell you that was themost intense.
I mean, your setup was amazing,man, so I can only imagine what
pictures are going to look likewhich one?
Speaker 2 (29:34):
here or there?
No, there, and that was themobile that was the mobile Like
over here is even half of it.
Speaker 4 (29:40):
I know, when I walked in today I went, wow, okay,
this is big boy stuff here.
It's serious, yeah, yeah, don'tmess around.
Speaker 1 (29:46):
They don't mess around.
No, all right.
So anyway, with that said, thepictures are going to be great.
We're going to start releasingsome of those images soon, but
I'm really excited about thevideo too.
It's you know, it's going to begreat.
Speaker 2 (30:00):
I can't.
I just want to hear what theguest reaction I guess that's
what we all want is what theguest reactions are Exactly
Because we don't know either.
Speaker 1 (30:07):
I mean, I, I, I suspect it won't be.
This sucks, I don't see thathappening right.
So it should be some good fun.
Funny.
Usually people have had a fewcocktails already and you know
it's the liquid courage sends itin Liquid courage comes out in
full force and I think we'regoing to bring karaoke next time
(30:27):
.
No, I'm kidding.
Speaker 3 (30:28):
We're not going to do that no, no, why not?
Speaker 2 (30:32):
No For you, that no, no, why not?
No for you, for the chefs, no,what was really interesting?
Because the market itself.
Not only does it have thebutcher shop, but I didn't saw
chef, uh, steven, breaking downlobster tails.
Yeah, so you don't, you can getwhatever you want when you go
in there what we try to be is aone-stop shop.
Speaker 4 (30:47):
In winter park.
You know you've got variousplaces you can go to, but we
know you know it's importantthat people you are able to go
and get what they need from onesource.
And so we have fresh seafood,we have fresh chicken and we
make our own sausage in house.
We butcher down our own primalsin house and you know we can
cut to spec anything anybodyneeds.
But yeah, our pokey is amazing.
(31:09):
I mean we do everything freshin house.
We make our own sauces in house.
We make our own sauces in-house.
We make our own pickledvegetables in-house, our
sandwiches.
You know we try to do as muchin-house as we can.
There we use Boar's Head meatas well.
But you know we just try to bethat one-stop shop that people
can go and get really cool stuffand they can't find it at your
(31:31):
regular grocery stores, the bigbox stores.
We are, you know, verydifferent and that's what we
want to be.
And you can get some reallyhigh end items at our store.
Speaker 1 (31:37):
I think if you're in the Orlando area winter park
area, greater air, you know, orgreater Orlando area you find
the porch, metering and marketand you go there and you don't
question me, you just go, Allright, I don't want to hear any
back talk.
He's smart.
Speaker 2 (31:54):
Yeah, I will say this .
When I walked in there and Cheftook me on a tour, chef Steven
took me on a tour and I wentinto the cooler where they
actually have the butcher roomin there, and they have the
tables already set and I'm like,oh my God, it's literally a
real butcher shop, not like abox cut and let's throw it on
the shelf.
Oh yeah, so for me it was greatbecause I got to play with tuna,
and it's been a while since Igot to play with breaking down a
(32:15):
tuna and the way I was doing itI was like, oh, this is the
sushi way of doing it.
I'm sitting in it.
By the time I got done I didn'thave any feeling in my fingers
because it was so cold, but itwas great to be in a shop.
That's you know, it'smeticulous and how it was
designed.
Even when you look at thehotline and the separation
between the hotline where you doyour subs and sandwiches and
then they go over and then youhave the restaurant that's right
(32:37):
behind the nickname of thejungle, One of the funniest
things.
I will tell you this.
You guys said you had a sign onthe door that said closing at
four private event.
John walks in, he startssetting up and he goes.
I thought they were closing atfour.
I'm like, oh what?
Because there's people walkingin and he goes.
Yeah, I go, welcome to therestaurant industry.
Speaker 1 (32:57):
They're not going to turn anyone not going to turn a
dollar away.
Speaker 3 (32:59):
I think it's seven o'clock.
Speaker 4 (33:00):
That was when they finally were like we're done,
yeah, well, we get so manylocals that come in and you know
we can't turn, you can't youknow?
Speaker 2 (33:07):
that is like, uh, pull the plug out on yourself,
you can't you that I don't knowif you guys heard, but the one
dude came in, he was addressedkind of nice, he didn't have, he
was balding and he goes.
Frank goes I'm sorry we'reclosed and he starts to walk
away and goes.
Frank goes.
Oh what, what sandwiches youwant?
We can make it for you.
Speaker 1 (33:36):
And and, speaking of restaurant tour, and actually
before I get to that, you'retalking butcher shops.
Right, I don't want to glazeover Peninsula, because they
donated the, so Creekstoneactually kicked in for the event
and then Peninsula donated thefillets for the event, the
Creekstone fillets.
So I just wanted to, you know,throw that out there.
And speaking of restaurant tour, this Josh guy, uh, yeah, you
know restaurant, but then, dude,you gotta you have another
(33:59):
whole nother life, a wholenother gig.
I do, yeah, and, uh, you know.
Speaker 2 (34:04):
The secret life of Josh Bernstein Seriously but you
know?
Speaker 1 (34:08):
so, uh, I I found out like just casually that you're
like the end-all, be-all inculinary for JetBlue.
Speaker 4 (34:16):
Yeah, so I took a gig about 10 years ago with JetBlue
and it's been an amazing flight.
I was going to say ride, it'sbeen an amazing flight.
See what I did thereUnbelievable Such an amazing
company.
We actually manage their assetform.
I work for a company out ofBoston called benchmark pyramid.
Uh, but, uh, I have been abusiness partner with JetBlue
(34:38):
for 10 years now and and uh,it's been an amazing ride.
We get to do a lot of reallygreat cool stuff there.
Speaker 2 (34:44):
What was?
What was the thing?
That when I came in and I saidwhat 400.
What Charcuterie for 400.
Oh yeah.
Speaker 4 (34:55):
Who knows 400 people and uh, it was.
Speaker 1 (34:58):
It was pretty cool see, that's like something I
want to just dive in the middleof it and y'all just leave me
alone, go away.
Speaker 2 (35:02):
You'd be like sheldon cooper and those little balls
like a bazinga, popping up everyonce in a while eating capicola
I'm thinking more like scroogemcduck when he dives into the
money and just startsbackstroking in it.
Speaker 1 (35:13):
That would be me.
Yeah, it was awesome.
Speaker 4 (35:14):
I think we went through two slicer blades that
day.
My team was just slicing awayat all the meats and cheeses it
was awesome we did for 53 peopleand I'm like oh, my God, I hate
this 400?
Speaker 2 (35:26):
I couldn't imagine.
Speaker 3 (35:28):
And to put some context to that.
It was a full speed rack.
Each tray had full of meat.
That's how much we had on ours.
Speaker 2 (35:36):
Yeah, yeah, and I was just rolling them up because I
was so sick and tired Trying tolay them out.
I was rolling them up andputting them in rosettes and
then Chef Steven was walkingaround and folding them down so
people can grab and go.
So they were little like meatroses.
Speaker 1 (35:47):
Hey, this is awesome.
This is the life that we'vechosen here.
Yes, in our respective foodplaces, in, you know, in this
thing.
Speaker 2 (35:56):
Right, yeah, he's the eater, he's the photographer
and we're the cook.
Hey, dude, I got.
Speaker 1 (36:00):
I have almost 30 years in eating, in dealing with
y'all right there.
Okay, and let me tell you fooddistribution and sales and
running sales teams with youknow it's brutal, brutal dealing
with chefs, even though we loveyou, but damn, like you know
(36:22):
Well.
Speaker 4 (36:23):
Carl, I did two years .
I did two years with ChaneyBrothers.
When I left the Grand Bohemian,I said let me try something
different.
See if I still want to be achef.
And I did.
And you're right.
The reason I got out of it wasbecause I didn't want to be a
chef.
And I did, and you're right.
The reason I got out of it wasbecause I I didn't want to deal
with the chefs anymore.
Yeah, it's, it's, it's a ittakes a special.
Speaker 1 (36:39):
It's a special breed of individual to want to be in a
kitchen for, you know, 12 hoursa day or more, uh, and then
it's another different breed ofpeople who wants to deal with
those people you know what Imean it's you know it's really a
dance, yeah, and you knoweverybody needs each other and
in the end, you know magichappens on the plate and that's
(36:59):
what counts right.
Speaker 4 (37:00):
A thousand percent, right?
Speaker 1 (37:01):
So while you guys have your burns and scars to you
know, we have ours, and now Ijust get to eat, so I'm really
happy about that.
This is your payment, then yeah, yeah, so everybody has an like
chef's exit strategy from thekitchen is typically getting
into sales, right, um, and thena sales exit is, you know, like
(37:27):
I don't know what that happens.
I don't really don't know wherepeople go after.
Speaker 2 (37:30):
But I I.
Speaker 1 (37:30):
Recruiter.
They go to the recruiting, butfor me, I end up I'm eating for
a living now and I freaking.
I love it.
Speaker 4 (37:40):
Well, that's great, man.
I feel bad for you.
Speaker 1 (37:43):
That's horrible Ask him how much weight he lost or
gained.
I gained 25 pounds this pastyear.
Good for you.
Happy pounds.
There there's smiles.
Speaker 3 (37:51):
All smiles.
Speaker 1 (37:52):
Yeah, past year good for you happy pounds there.
There's smiles, all smiles,yeah, yeah, yeah, I mean, you're
eating well, I am eating happy.
There you go.
Yeah, my okay.
So just to be very clear, whatjeff does here is very special.
Okay, it really is.
You know, this is like, um,this is very, this is a very fun
, um, relaxing, even if it'slike it is a lot of work and a
lot of stress.
(38:12):
And I'm doing all this stuff.
I don't do any of the cooking,dude, this gets set up from me.
Okay, you guys cook and youshoot, but this happens because
of moi, all right, so doeseverybody slow their rolls and
the foot off the gas?
So what ends up happening iswhat ends up happening is I.
(38:35):
I find that this is like ahappy place, uh, but when I get
home, my, my, I, I, I get fedthere too.
Speaker 4 (38:43):
Yeah.
Speaker 1 (38:43):
And, and you have to eat, I have to eat?
I would never, or mymother-in-law for that matter.
Speaker 2 (38:55):
I'm not going to do that.
I'm you're, a smart man, I am.
It's brilliance at its best.
It's actually rolled over now,for the last three weeks, on
wednesdays, that I'm actuallycooking for him too, and I don't
know, how this happened?
The last three well, no, thelast two wednesdays I've been
cooking for you.
What in the hell are youtalking about?
You don't remember a taste test, oh well uh, what am I talking
about?
Speaker 1 (39:13):
Okay, okay, so you know when you're talking about,
like you know, blessings andthings like that.
I am.
I'm incredibly so.
One of our largest at the timestill really vendor partners for
the show is Peninsula FoodService, and the opportunity
(39:33):
came up in short notice whereyou know their prior VP of sales
had some family stuff, had toleave and my history is that
running sales teams fordistribution firms, and so they
offered me a gig.
But it's in a way it was puttogether in a way where I can
(39:56):
still have, walk and talk from adistance, manage and operate
the sales team over at Peninsula.
So I hired a sales manager,hired salespeople we're you know
we're we're doing great andJeffrey is, and John, for that
(40:17):
matter, are part of Peninsula intheir capacities.
So what Jeffrey's talking aboutand I'm sorry for the long
winded explanation, but I wantpeople to understand what bird
brain here is talking about Ilove you, man, cause I called
him out.
You did, you did, man, I'msweating, I'm unhappy, meat
sweats, meat sweats.
(40:38):
So the last two weeks he's beencoming to the we have, we had
these meetings and he's beencooking steaks.
I'm talking like I'm nottalking like a steak or two,
like one day he cooked 24 steaks, another day he cooked like 12
steaks.
Another day was a Yesterday'swas good, because I didn't cook.
No, but you got to, but youstill got to stand by the grill.
Speaker 2 (40:57):
I mean, yeah, well, I couldn't let that happen to Ben
.
There's no way I would let thathappen to him.
Speaker 1 (41:01):
Ben's a good dude, by the way.
Yeah, my calendar wednesday.
What time?
It seems to be at 11, 10, 30 onwednesdays.
It is, it really is, but butthis is what we've been doing, I
, oh, yeah, so we had, we hadthis one meeting a couple of
weeks ago and he cooked up, uh,12 steaks this is for the, the
sales meeting.
Oh, this was two weeks ago, yeah, a couple weeks ago cooks up I
(41:24):
don't know how many, how manysteaks there were six on each
three trays, 18 steaks 18 steaksand we're doing, uh, it's like
a training, uh, you know, withthe sales team and everything,
and you know, I obviously I hadmy, my fill right, um, and then,
uh, you know, went home and ateagain, ate again.
(41:46):
I cooked up a.
I cooked up a, uh, an eightounce Creekstone filet.
Speaker 4 (41:51):
Nice.
Speaker 1 (41:52):
It was just a day of meat and a happy day it was For
him.
Speaker 2 (41:58):
Very nice, I had to smell like steak for two days,
but it's okay.
Speaker 1 (42:04):
So that's the reason why I left that part of the
industry.
I didn't want to go home.
I don't want to go home, just Ididn't like.
I don't want to come home andsmell like the the line the
cooler, the any of it.
I didn't want I didn't wantthat anymore yeah, I didn't want
.
Speaker 4 (42:19):
That's part of it, I know 100.
Speaker 1 (42:21):
I got out when I was, when I left the industry, I was
living in a condo in uh inaventura, down in south florida,
miami, and I would get in theelevator and everybody would be
like dressed nice and I reek,like like a kitchen, and I hated
it and I was like you know whatI had enough and that's how I
got into the producedistribution is my.
(42:43):
The guy who was calling on mefrom the company you know we
were talking one day and he'slike why are you so unhappy?
And I'm like I don't want to dothis anymore.
He goes well, why don't youcome in?
That's never happened to a chef.
Speaker 2 (42:58):
Yeah, sorry, was that my eyes rolling Well?
Speaker 1 (43:00):
listen, you know, uh, we, it's the same mental health
challenges.
Uh, from you know on the on theum, you know the restaurant
side as it is for you knowdistribution.
Speaker 2 (43:13):
I was sales support for almost nine years with a
major company and I'll tell youI worked harder and longer for
sales support than I did in thekitchens.
It's a different sort of workand you know it's funny.
Chef, you mentioned this whenyou switched to the dark side,
which is the sales side ofthings.
Speaker 4 (43:29):
You were never perceived as a chef again, even
though you were a chef no, andnobody wanted to talk and I
thought I was more of a yeah.
I do.
Speaker 2 (43:35):
Don't, seriously, they don't.
When you, when you put off the,when you take off the jacket,
you put on that nice shirt, thebutton-down shirt, you're going
as a salesperson, you're?
You got the bubonic plague you,you're absolutely right.
Speaker 4 (43:45):
I actually started dressing down.
To be honest with with you, Irefused to wear the Cheney polo.
I'm just going in a regulart-shirt.
But no, you're right, you go inand me, coming from a
four-diamond background, Iconsidered myself more of a
consultant than a sales rep andI tried to explain to these guys
listen, I can help you withyour labor, I can help you with
your food costs.
Just listen to me.
(44:11):
Me and they knew way more than Idid, you know tried to beat you
up on everything and the phonecalls late at night.
You did this, you did that andyou just there comes a certain
point where you go okay, here'sthe towel, it's going in and you
get back to doing what you loveand your passion, and that's
that's what I did.
You know, I got back intocooking and I love it.
You know I'll never leave itfor sure.
But but, uh, it's been great tohave this opportunity to work
with jay and frank and the porchuh brand and, and you know,
(44:33):
bringing steven on board hasbeen great and uh, you know,
just, it's the life we live, man, it's a seven day a week job.
Speaker 1 (44:40):
Either way, you like it, slice it or dice it you
gotta be in it to win it part ofthe.
If you're part of the circle offood service, it's.
It's a.
Speaker 4 (44:48):
It's a seven day, you know every day gig you get out,
you get out of it what you putinto it.
Speaker 2 (44:52):
I would love I would love for a law to be passed.
Everyone would have to spend ayear in the restaurant industry
so people could understand thedifferent world would be
different it would because wewouldn't have karen's and ken's,
and that's why we're trying todo is shed that light on what
goes on in the industry.
Like you, chef steven, youblipped out and that's why I
mentioned, uh, the recruiting.
(45:13):
What why'd you get out?
Because the same reasons thatjosh was talking about, or?
Speaker 3 (45:17):
well, yeah, I was, uh , I was a regional chef for
quite some time, um, and I wason the road, probably close to
200 days a year.
And I've got, uh, three kidsand a granddaughter um, really
wasn't seeing any of them and myyoungest one's about to
graduate high school and playsvarsity baseball and I really
(45:38):
decided I wanted to start beinga part of their lives and being
around instead of being on theroad, and so I made that leap
and you know I'm back in thegame again because you know I
found Jay and Frank and Josh andMike good quality of life,
great ownership group to workwith.
They pretty much trust what I'mdoing and they let me be me as
(46:02):
a chef and entrepreneur to helpthem run that business, and
they're very supportive.
So it's probably my favoritejob I've ever had in my my
career.
Speaker 1 (46:13):
Well, number one.
Like you said earlier, we'vedone a lot of work together over
the years Yep and I appreciatethe fact that when you jump back
into the kitchen you know thatyou did connect us with such a
great group.
You know the just at large forsure, jay frank and the gang
obviously.
Speaker 2 (46:31):
josh, you're sitting here, um, so thank you I think
if more restaurant tours wouldhave the mindset of the four
owners of the porch, I thinkthings would be different.
Like what I said in in the uhand I meant this when I said if,
if chefs can cook craveablemeals day in and day out at the
restaurant, and not somebody forsomebody else that they're
cooking for which they're notgoing to have that passion for,
(46:53):
think about how great thisrestaurant industry would be as
a whole.
And, on top of that, if you'reworking with people that, like
your group, that support you andthat have the work-life balance
, it's you're unstoppable andthat's the key that we need.
You told me.
You told me like what?
45 hours.
Speaker 3 (47:08):
Yeah, right around 45 .
I mean, you know, the big thingwith with Jane Frank and the
other two, josh and Mike, isthey really focus on our people
and and you know, jay and I weretalking to an employee
yesterday and we were talkingabout how much we value them and
where it all starts with takingcare of the team, and then the
team takes care of the guest,and all that synergy gets going
(47:30):
and you know the money ends upin the cash register at the end
and it's quite harmonious whenyou start with the nucleus and
take care of that.
Yeah.
Speaker 1 (47:38):
But that's the whole circle of food service.
That's what we should have.
Well so there's a lot of microenvironments with that
relationships because, like if,if, for example, when, when I
work with a chef and I'mpointing at steven, you know,
when I work with a chef thatunderstands, you know the fact
that I'm a 365 day accessibleperson that you rely on for
(48:04):
product, there's going to behiccups, there's going going to
be a short, a mispick, a poorquality, a late truck, whatever.
You're going to have all ofthose things.
And when you have therelationship and the trust
factor that you know that, okay,it may have hit the fan.
Today they're doing thecorrective act, they're taking
(48:24):
whatever corrective actions areavailable.
Okay, cool, cause in the longgame, we, as a distribution and
sales, always take care of theof the restaurants or chefs or
GMs or whomever we're dealingwith, that take care of us or
respect what we're doing.
Now, with that said, there areso many knuckle dragging
(48:47):
salespeople out there that Iunderstand the negative
connotation when it comes to howkitchen, um and you know, looks
at salespeople.
And I get it, and I have beenon the other side in purchasing.
Uh, you know scenarios before.
Absolutely, I get it, andthat's where, that's where these
(49:09):
little relationships go a very,very long way.
Speaker 2 (49:12):
Well, it's not just relationships.
I think the mindset of thechefs when I said 45 hours.
I guarantee you 95, 5% of thechefs that are listening to this
one oh, banker hours, yeah.
Speaker 4 (49:21):
No, yeah, we've got to remember my first part-time
job, yeah.
Speaker 2 (49:24):
Right, right, exactly We've.
That's what we need to stop.
We need to stop glorifying the,the, the EDC that we do as far
as working with them we do.
We got to stop that.
We have to find that work-lifebalance, the reason why you have
your kid.
Now you're saying, well, I gotmy last one before he goes off
or she goes off to college.
I got to spend time because youweren't there and there's
(49:44):
that's a huge, you know gap thata lot of chefs in these, in
this industry, that have to dealwith it.
How do they do it?
There's a lot that don't andthey get out and there's a lot
that do and stay in it.
It's all about that camaraderiewith the ownership, you know,
and then building and buildingup that whole synergy.
Speaker 1 (50:01):
Obviously, work-life balance is is tremendous, but I
think I don't want to get youknow emails or whatever.
But I think I don't.
I don't want to get you knowemails or whatever, but I think
that when you're starting offand you're young in your career,
I think you, you, I think youhave to like crawl through the
charcoal a little bit.
You need to go through the fire, and that's how you're going to
(50:23):
learn how to be a better adult.
I don't think, I think you know, I don't know if I would be, or
any of us would be, where weare today, as if we were just
kind of like, you know, skatingthrough it.
You know what I mean.
And what I mean is a little bitfurther um, I mean, I, I never
had a vacations or, uh, I nevertook off time on, uh, holidays.
(50:46):
I didn't have any of that.
Speaker 2 (50:47):
What's that V word?
Speaker 3 (50:48):
I heard yeah, what is ?
Speaker 1 (50:49):
that Seriously.
But the truth is I mean I lookback at that, I don't feel bad
that I did the work that I did.
I don't feel bad that I putmyself out there.
I mean I learned who I am, Ibecame who I am by doing those
jobs and putting in that effort.
And if somebody in theirtwenties and they have I've had
(51:11):
these conversations where theysay, well, that you're just,
you're stupid for doing it noman, you don't know what you're
talking about, because you'renever going to sharpen, you're
never going to be a sharp knife,you're going to be dull, and
that's what people don't realize.
Now, with that said, don't gettaken advantage of, you know,
don't be abused, don't acceptabuse, don't do any of those
(51:32):
things.
But you got to put in theeffort.
Speaker 4 (51:35):
You got to expect to do the work.
Yeah, the work comes first, andthen you get noticed.
You know you become an assetfor any company.
They're going to take care ofyou.
Yeah, you know, we found Stevenand we were excited to let him
take the reins, and one of thethings that we all for discuss
was we're going to let Stephenbe the voice.
Stephen's going to let us knowwhat he's doing, because we
believe in him, you know, andit's worked out great for us so
far.
Speaker 1 (51:54):
So I don't want and yes, yes to that Embrace that,
agree with that, and I don'twant to.
I don't want it to be like I'mgoing against what you said.
Speaker 2 (52:08):
I agree with you.
Not, you're not going to get it.
You're not going to be on TikTOK and then you're going to be
able to put and produce, like,I've watched guys and gals that
are on Tik TOK and producingphenomenal things.
But I guarantee you, I want tosee you do it 20 times.
Yeah, it's not happening.
No, oh yeah, I want to see itduring service.
Yeah, going to be handling thatstress when that server comes
over and this and that.
The other thing I think we, weall have to treat people with
(52:31):
the kindness that we need to.
Even that we were getting intothe, the weeds, but we have to
maintain that structure.
And then, chef, and I think oneof the best things is some of
the chef's mentors that I've hadin my career.
I remember one of my mentors.
He was not a mentor in the goodway, but he was the things not
to do throwing the knives, thepots, pots, the pans, you know,
ducking because we were closedat 10 o'clock.
(52:51):
That's not.
That's not where we need to do.
I mean at that level where I wasat at that point, that did not
need to happen, and it stilldoes today.
Speaker 1 (52:59):
Those are stupid things, right, um like, and I've
had, and I've been a party toto that, you know I've been a
party to that and party to tothat, you know I've been a party
to that and and I've gotteninto the fist of cups with, you
know, people in the back of thehouse and all sorts of stuff,
right.
But but again, as stupid asthose things are and bad like,
not acceptable, but those are,those are the things that kind
(53:22):
of carve you up and and turn youinto uh, that's how you learn
and you grow to.
Way I see it, even though someof those things are so juvenile
and bone headed and they do showa lack of maturity, that's how
you learn 1000%, but you alsolearn how to not be like that
(53:43):
correct.
Speaker 4 (53:46):
I have a team of 28 that jump with me and 6 of them
have been with me for 10 years.
You know I've you know sends alot.
Speaker 2 (53:55):
Yeah, you know we also talked about what's the
difference between a boss and aleader.
Yeah, you know that's the.
That's a leader.
You know a boss is someone thatyou walk away from because they
know everything and there'snothing you could do to to break
that mold from them, to learnfrom them.
You're not and they're notgoing to learn from you.
Speaker 4 (54:11):
A thousand percent.
I've learned you're only asgood as your weakest link.
So you want your team to be asgood, if not better, than you.
You want to be able to enjoyyour life and have that quality
of life.
So you want to be able to walkaway and know your team's got
your back.
So it's in your best interestto make sure they're
knowledgeable and they know howto do the right things.
Speaker 1 (54:28):
Well, I'm always happy to get into this subject.
We are, you know, Jeff, John,this is something that we talk
about fairly regularly and it'simportant, and I feel like if us
older guys and gals Much, mucholder?
Not really not yet, but youknow, we're getting there.
Speaker 3 (54:51):
We're not there yet.
Speaker 1 (54:53):
But if we're not talking about it, then who is it
?
Certainly isn't the20-something.
They're certainly not talkingabout it.
Speaker 2 (55:01):
I will tell you this.
I just had this discussion.
My daughter did a paper and itwas like a run-on sentence and
she a little bit down becausethe way my cousin, my nephews,
had talked to her and I walkedinto her room I'm like are you
okay?
She's like, yeah.
I said just remember, you werenever good when you picked up a
bike for the first time.
You were never good at workwalking.
When you first learned how towalk, you failed.
You had no always said to you.
(55:23):
So I told her no, it means nextopportunity.
Failure means his first attemptin learning.
Always remember that, alwaysgoing life being your biggest
cheerleader.
I didn't have a father thattold me that and I didn't have
mentors that told me that.
When I was going through schoolI had to tell myself that.
So I preach that now becausethe next generation needs to
know that you can still mess up,but you have to learn from
(55:43):
those mistakes.
And I still mess up.
Who beats you up more thananyone yourself?
I'm still waiting for you tolearn how to cook a steak.
Speaker 1 (55:53):
Man, that's not that new zealand a9.
No, that was yeah, it wassomething.
I was just like what did wemiss that?
Yeah?
Yeah, I can't get into it onair, but yeah, you, you, you did
, thanks, thanks, guys now.
Speaker 2 (56:07):
The next time I'll get some, so don't worry, I'll
bring it to you.
I know a guy, I know a guy,we'll talk about it.
Speaker 1 (56:12):
I know a guy already.
All right, what's the?
I should know off the top of myhead by now.
But what's the social media?
Speaker 3 (56:23):
At the Porch Winter Park or Porch Market.
Speaker 2 (56:27):
WP yeah.
Yeah, I'll put that in the uhwhat's your social media to get
in touch with you, chef Sure?
Speaker 3 (56:34):
Um it's at Stephen Hicks 94, 64.
Speaker 4 (56:37):
Um chef, life forever 19,.
Uh, 75.
Oh yeah, you have to be thechef.
Speaker 2 (56:43):
Chef, life forever, oh gee.
Speaker 1 (56:50):
I got you All right.
Listen, fellas.
First of all, thanks for comingout today, awesome.
Speaker 4 (56:54):
Our pleasure yeah, Carl thanks so much, man,
jeffrey, thanks.
Speaker 1 (56:57):
Secondly, thank you for the sandwiches.
Loved it.
We're going to do more.
I want to do the Poke Bowl.
I want to try the Poke, allright.
Speaker 4 (57:05):
Love to have you out.
Speaker 1 (57:06):
Yeah, that's going to happen and we're going to talk
about more of these Dinners andevents.
I feel like it's a thing.
Speaker 4 (57:14):
Let's do it.
It was successful.
We have to.
Speaker 1 (57:17):
Jay, Frank, Mike, I know you're going to hear this.
Thank you, guys.
We love you.
Appreciate what y'all are doingWith us Steven Josh, Jeff John,
what y'all are doing with us,Steven Josh, Jeff John and, by
the way, Peninsula Food ServiceChef, Chef, Chef's out there,
you guys gotta I mean listen.
(57:38):
If you're not doing it now, Idon't know who the hell are.
You right, Get in touch, let'smake it happen.
We are out.
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