January 14, 2025 • 34 mins
What if life's unpredictability could teach us invaluable lessons about gratitude, resilience, and passion? Hi! its me Michael Gillespie, we embark on a journey through the whirlwind of 2024. I recount the emotional rollercoaster of witnessing my wife's car accident, an event that left me reeling yet profoundly thankful. In the midst of navigating a challenging culinary career, I found myself at a crossroads, learning the hard way about the necessity of walking away from unfavorable situations for the sake of my own well-being.
In the chaos of a new job that turned sour, I faced a kitchen plagued with malfunctioning equipment, a pest problem, and a relentless cycle of city inspections—all while navigating personal loss. The camaraderie and brotherhood I'd built with fellow chefs dissipated after an unexpected job loss, leaving a void filled with lessons on the importance of passion and resilience in the culinary world. Through these trials, it's clear that the bonds we form with others can profoundly shape our lives, even as we grapple with the complexities of career and personal growth.
As we look to the future, 2025 holds the promise of renewal and transformation for the WDYM podcast. This year is dedicated to reinvigorating the show with fresh perspectives and meaningful conversations, ranging from current events to personal development. I promise engaging content that not only informs but inspires, inviting you to join me on this exciting journey of exploration and discovery. Together, let's embrace the challenges and triumphs that lie ahead, with gratitude for your unwavering support.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
you're listening to the wdym, the what do you mean?
Podcast, hamilton's number onepodcast.
Now sit back and relax.
Here's hamilton's own, michaelgillespie.
Welcome to wdym and welcome to2025.
(00:26):
Everybody, how y'all doing?
I hope everybody is doing well.
I hope everybody's doing goodand welcome back to the podcast.
Welcome back to the WDYM.
It's been a long time since Ihave done an episode, let alone
be consistent on here, but Ifigured now, since it's 2025,
(00:47):
now would be a good time tore-spark the podcast.
Because I'll tell you what.
Looking at the numbers, yeah,this thing has been dead for a
while and that's all my fault,but also I'm going to just keep
it a buck, keep it 100.
2024 was rough and that's whatthis episode is all about.
We're doing a recap of apersonal experience of 2024.
(01:10):
Going through all the highs andlows of 2024 that I can
recollect, that I can remember,and then we're going to go from
there on to 2025.
2024 started out really, reallygood.
Actually, me and my wife didcasino night.
We did two separate, separatedates going to casino and we
(01:42):
both won money, to a point whereshe still has the money she won
from the casino in her purseand she always wants to show
that, like I didn't win moneytoo, I won money, I just didn't
win as much as you did.
So that was the start Of 2024.
From there, from there, it wentstraight to here Toilet Flush
(02:07):
that.
Get it out of here.
That's why I wanted toJumpstart 2025, especially with
the podcast.
Get that off the ground,because, again, I kind of did
this to myself.
But when you had a year, like Idid, it kind of shell shocks
you, you know, it kind of likethrows you in the blender.
(02:29):
You don't know what to do.
Again, january was great.
January was really well, wenton dates, to casinos, enjoying,
you know, winning some money andeverything.
And then February comes aroundand this is what I do love about
the modern day and everything.
Technology is great.
You know, we always take it forgranted and everything, but the
(02:52):
thing that I am emphasizing isthe Apple Watch.
The Apple Watch notified methat my wife got in an accident.
Now, you know, in an era ofsci-fi and everything, and you
know, back in the 90s we had,you know, we saw examples of the
(03:12):
Power Rangers chiming in, youknow, getting chimed by Zordon
and everything.
Well, 2024, I got chimed,notified that my wife's been in
an accident.
Imagine that.
Imagine getting a notificationsaying that your wife had gotten
into an accident.
To have her call afterwardssaying she's been in an accident
(03:36):
is the most terrifying thing inthe world to me.
Right Again, my partner in lifehad an accident and thankfully
she was able to walk away fromthat still injured to this day
2025, still injured because ofall that other stuff that I
won't mention paperwork crap andall that stuff, fighting crap
(03:58):
and stuff.
When people are legitimatelyinjured, to get that
notification that, hey, yourwife's hurt and you know you go
rush to see her and you know,see what happened and everything
it makes you reflect on life alittle bit like, hey, we're able
to walk away from this, so youknow that happens, but you walk
away from it, that you're okay,that she's okay, the car not
(04:21):
okay, but at the end of the dayit's okay, all right.
That's the theme of 2024.
Right there, it.
It happened.
It happened and it was a.
It was a stinky one, it was astinky little turd, but you're
able to walk away from it, right, so that happened.
(04:41):
And then you know if you paidattention to the podcast yeah, I
got fired from my job Also,that happened too, again,
discussed earlier in the podcastearlier this year.
That happened.
It happened because I didn'tknow that I couldn't talk about
(05:03):
certain things when it comes toformer employees.
Right Again, if you go, you canfind it on the archives of
episodes where that happened at.
You know things happen, didn'tknow.
But another side of that is thatI lost my brotherhood of chefs
(05:26):
that I was working with, that weworked together day to day.
It was like it was like goingto war with the same people.
We're all struggling through it.
Like I'm at one building, onechef's across the street from me
and two chefs are at otherbuilding.
We're like you, ok, yeah, ok,ok, yeah, ok, you got any
(05:50):
employees today.
Like I don't got none.
Like, oh, shoot, neither do Iand we would.
We would go through it everyday, but we would form a good
bond from that, one becausewe're all chefs and two because
we're all nerds.
And that was that's of all thethings that I take from that
experience.
I I generally miss that becauseyou, you don't.
You don't have that in in theindustry that we got when you're
(06:11):
in the culinary field.
You got people that are hereand then they're gone.
They got people here andthey're not really in the
culinary field.
They're here just temporarilyand then they're gone.
We were in it, we were in thethick of it, right, and we're,
and because of this situationthat I guess I, I, I did, I lost
that and you know I, I talkedto him rarely every now and then
(06:34):
and you know I, I, I missed thebrotherhood.
That we had no doubt about that, and that's what.
That's.
One of the parts that suckabout 2024 was having that bond
of brothers.
Things that we missed becausewe're still, we're nerds, we,
the thing about it.
We could talk about anythingand we all could chime in
(06:56):
differently.
Now, um, the only thing that Ican't really speak on was the
dnd, the dungeons and Dragonsthat I think they were in.
I know two of them for sure.
I don't know about Paul, Idon't know if he was a big D&D
guy, but that's where I draw theline of nerdism back then.
(07:17):
But now I'm starting to getinto D&D, just basically the
lore, the books, the monstersand all that stuff.
But I will touch on D&D in alater episode.
One other thing about thebrotherhood of chefs that we had
One of my favorite moments thatwe had all together is that the
one time, the one time we allgot together to eat.
(07:38):
We ate at a restaurant.
This is one of the things thatI just enjoyed.
We're just enjoying food andwe're critiquing it at the same
time.
As culinarians, as chefs andeverything.
We're out trying the appetizersand we're just critiquing it,
and that's the thing that I loveabout food and being a
(08:00):
culinarian and everything andbeing a chef, being a being a
culinarian and everything andbeing a chef that we're sitting
there just nitpicking at thefood and service and all that
stuff and enjoying ourselves.
Man, that's that one time thatwe did, the only time we all
could just leave our buildingswithout each building going on
fire and everything.
We got to sit down and enjoy ameal together.
It was not like something likeoh man, you know an event that
(08:24):
was significant, but it wasimportant, if you get what I'm
saying.
Like it was just important forus to sit down and have that
bond together and and enjoy food.
You know, sitting therecollecting unemployment
(08:52):
unfortunately not my thing Uh, Isit there for a while
collecting myself because,honestly, it's devastating to
get fired.
It's just something that neverregistered with me as a person
who works, you know that enjoysdoing the job.
It's funny, um, being likeescorted out of a building.
(09:13):
That never dawned on me to bean escort out of a building,
like what I'm gonna do, I'mgonna punch an old lady, old
person in their face on my wayout.
It's just, it's funny thatthat's still a thing, that
people don't hold their heads uphigh and just walk out.
You know, because the situationit happened.
I am deeply apologetic for whathappened with the actions I did
(09:37):
, but nevertheless there's moreto that situation.
So, as I move on, as everybodyhas to do, I find a another
place to work and I havementioned it, but again, I got
to tell you that story and howthat came about.
(10:00):
So one of the things that Ilearned, that I'm learning now
and still learning as as agrowing man still is that you
got to take what God is tellingyou and I'm not saying like
biblical or, you know, listen tothe signs that God says.
And you know, in this chapter,no, no, no, no, no, just simple
signs that God tells us.
(10:24):
So I'm, you know, submittingapplications everywhere and one
place calls me back and thething is, is that the sign
number one is that I neveractually go to the location.
It's always Zoom conference,zoom meeting, zoom interview
with this said company.
So I'm like that's weird thatI'm not actually visiting the
(10:49):
location, that I'm not theredoing an interview with people
that are on the ground.
You know that that makes senseto me, right to do that.
It didn't happen.
So, either way, it's like youknow they're in need of a chef,
I'm a chef, why not?
So I apply there.
And they're like well, beforeyou, officially, are offered the
(11:12):
job, we need to see if you cancook.
I'm like, ok, that's no problemfor me.
I always have a game plan.
If you know, yeah, beef, dothis Fish, do this Chicken, do
that, you know simple things.
If this Fish, do this Chicken,do that, you know simple things.
If you're in the kitchen, youknow how to cook, right.
So I get there, lo and behold,the whole reason, the whole
(11:35):
reason I was fired is the is atthis place, at this job.
I'm at and I'm, you know,applying to work there.
And the situation is there.
That is God telling me don't dothis.
(11:55):
But me being me, I'm like youknow what, I can overcome this.
And you know, do it, I can dothis, right, right.
But in my mind I'm looking at,I'm like what, bro?
What are you talking about?
Man, I'm out.
Man, that should have been mysign to say I'm out, right, I
(12:17):
see this person, the personthat's caused me all this, this,
this um, this drama, so tospeak, and and she's there.
That's God telling me do notwork here.
Do not work here, michael.
But what do I do?
I work there.
(12:39):
You know what I just say.
You know what I can do?
This, right?
And as I talk about this, this,I'm mentally setting myself
back because I'm like why did Ido this?
That doesn't make sense.
So, either way, I start workingthere and unfortunately, things
happen where the problemalleviates itself, so that one
(13:00):
problem is solved by itselfbefore I even start.
Thank the Lord, as I'm workingat this new place new place the
facility on the outside looksamazing.
It's like this is perfect.
Right On the inside, it's not.
It's not Not at all.
Everything, everything isbroken, everything is broken.
(13:30):
How?
How do you have a facilitywhere everything looks good on
the outside but all busted up inthe middle?
I'm trying to get repairs, toget these things fixed, because
at the same time, I'm having thecity inspector come in and I
don't fail inspection, that thatnever sits right with me.
I, I'm in charge of this.
Therefore it needs to betip-top in shape.
No, no, it wasn't.
(13:51):
It wasn't in the air.
The city inspector is coming inand, on top of having
appliances broken, refrigeratorsbroken, dish machine broken,
the garbage dispenser broken, Igot the creepy crawlies.
I call them little R's, littleR's, and I'm going to give you a
(14:11):
minute to think about whatthose R's were.
Little r's, not big r's.
Little r's they fill up traps,glue traps.
I'm giving you clues.
How does this place have littler's?
Right, so as as I come in inthe mornings, turn on my office
(14:33):
light, I'm greeted by him, right?
This is my reaction.
The little R's have invaded myoffice and I'm trying to get rid
(14:58):
of them.
I'm trying to get rid of theselittle R's.
It's to a point where it's likewhy am I here?
I'm debating.
Why am I still here?
Why am I fighting little R's ina kitchen?
It's sooner or later thoselittle R's are going to end up
on a plate.
And then what I have to explainto people what was that?
(15:23):
Was that an r on my plate?
And then I have to look at it,I'm like no, no, no, it's a
garnish.
Yeah, so I was working wayoverboard, missing people left
(15:47):
and right.
As soon as I got there, I hadan employee go out for surgery,
so I decided to, along with mysous chef to floor, to be on the
floor.
Am I supposed to let themission fail?
No, we're not doing that.
We're not failing anything andwe're missing people and my sous
(16:10):
chef is working his butt offand I got one person out for
surgery.
What are we supposed to do, ontop of the R fight that I'm
having, and then the 10, 12 hourdays that you know, I'm not
supposed to be working, but I'mworking.
At one point I'm just in myoffice and I'm questioning why
(16:34):
am I here?
I have the inspector in herewith his little notepad and
everything, picking me apart forthings that haven't haven't
been fixed, been ignored andbroken.
Why am I here?
This was, this was the, the,the moment where I just said
I've, I've had enough.
So I'm sitting in my officelate, six, seven o'clock,
(16:56):
everybody's gone, I'm puttingsomething in overnight to cook
overnight, and the little R iscrawling down the wall and I
said you know what To hell withthis place.
I'm quitting.
I am quitting Despite they'retrying to train me, send me to
another location To learn howthey're doing things over there.
(17:16):
They don't have as many people,they're not full of teenagers
and everything.
Because teenagers andtechnology just don't work
together when it comes toworking.
I learned that and now theysend me to the location and I'm
looking at myself like dude.
I, I cannot, I cannot to apoint where I I decided I've
(17:38):
already decided this ain't gonnawork.
I'm sitting in my office backfrom training looking like this
no sir, no ma'am, no ham, nobacon, I'm done.
So I quit, I quit, I quit.
Trying.
One of the aide nurses says shewould always say be nice to me
(17:58):
and say good morning chef.
She would always say that to me.
I said don't call me that Mm-mm, no more Mm-mm.
And she looked bewildered, likewhat?
Why?
I said mm-mm, I said mm-mm, Ijust said mm-mm.
I'm done, I'm not, I'm not.
So I left the company.
Ed's office said look, it'sover, I'm done, quit, what
(18:21):
everyone called it.
Quit firing, I quit.
I just can't, cannot do thisRight, I couldn't do it.
And you know the people that Iworked with there.
A mixed bag of people, got someknow-it-alls I think they know
everything and then I got somepeople that are inexperienced.
That combination, it it wasweird, but it worked kind of.
(18:45):
But, uh, you know, movingforward, wish that place nothing
but the best, wish the peoplethere nothing but the best.
But yeah, uh-uh.
This is where where we're at no, not doing it.
So I left there and I'm sittingat home.
I'm like what the am I gonna do?
Right at that juncture I saidyou know what?
(19:08):
I'm gonna push all my chips inand get the food truck started.
I'm gonna get get my food truckstarted.
And that process is starting totake, starting to take, it's
starting to take effect.
They're starting to form up, soto speak.
It's uh, the, the it's, it'sbasically coming to fruition.
I'm hoping, by mid 2025, thatthe food truck will be up.
(19:33):
So, therefore, I could start myown business and do my own
thing.
But we'll see, um, it's, it's.
It's a longer process than Iever thought, but that's the,
that's the hopes of it, right,that the food truck starts and
then gets myself into my ownbusiness.
(19:54):
So we're roughly around julyaugust time frame, um, maybe
little later.
No, I am actually later.
We're roughly around Septembertime frame and we have another
Bainton versus Big Blue game.
The last time they played itdidn't go our way.
(20:17):
Bainton won and whatever, butthat year that Hamilton had was
a great year playoffs, actuallya first round playoff victory in
the modern era.
So things were on the way onthe up and up, and that goes for
this year's baiting blue gameand again, I have talked about
(20:38):
this before.
It was at fairfield, wasn't inham Hamilton because Baton's
technically the home team.
So I started pushing the 2020,I'm sorry, 2023 game coin that I
made last year and I started,you know, hey, I got this coin
and started selling the coin topeople that were interested in
(21:00):
it and, you know, made a good,made a know, made a good little
chump change for them.
It was cool to celebrate the2024 version of the game at
Fairfield.
Hamilton versus Baton Shouldhave been in.
Hamilton Discussed this already.
What happened?
In case you don't know, it's aBig Blue Fight song.
(21:27):
I'm playing it all.
I'm sorry, not sorry.
Hamilton won Beat him Soundedly.
Now you can tell.
You can tell Baton was young.
I don't care, it doesn't matter, it's a Hamilton rivalry that
should be played.
Now you can tell.
You can tell.
You can tell you can tell youcan tell you can tell you can
tell you can tell you can tellyou can tell you can tell you
(21:49):
can tell you can tell you cantell you can tell you can tell
you can tell you can tell youcan tell you can tell you can
tell you can tell you can tellyou can tell you can tell you.
And it was just nothing butpride on the field.
And the Hamilton football teamthis year had a great year.
We had a great year Playoffsagain and we had to play
Princeton, who ended the seasonlast year, and they did it again
(22:13):
this year.
But either way, there's nothingbut positivity surrounding the
Big Blue football squad and itwas such a great year.
This year.
I got to witness a couple gamesNothing but up and up, and now,
now Baton has their ownfootball stadium being built and
(22:35):
they have to let us visit soon.
I don't think they got us on aschedule for next year.
Actually, I think they haveEdgewood scheduled for next year
.
But yeah, we got to make avisit to the Terry Malone field
and use their field Like they'vebeen using our field for the
past 40 to 50 years, so that'sgood.
(23:01):
And years.
So that's good and the latestand greatest from the Everton
Football Club.
Now, I did have a show lined upfor this, as I did one episode
of it, the Red Toffees show, butthat has been cut to a segment
which is starting right now.
So how are Manchester Unitedand Everton doing?
(23:58):
They're both in the bottom halfof the table.
Right United and Everton doing.
They're both in the bottom halfof the table right Now, before
any reaction needs to be made orneeds to be warranted.
Everton's been at the bottomfor years now, a couple years
now, and Manchester United isnow closer to the bottom than it
is to the top.
(24:18):
And let me add TottenhamHotspur, who's already lost as
of this, recording 10 gamesalready.
So what I'm trying to say isthat if we had a full team,
there's no telling where we'd be, but we're at the bottom.
So that's why we're having asegment as a part of the show.
(24:41):
The show was supposed to be withme and my boy, sean.
We went to Carnegie Schooltogether.
He's a Manchester United fan,so he would give his Manchester
United take and I would give myEverton take.
I'm doing semi-both dutiesright now but, trust me, as the
season goes on.
I will talk less and less aboutManchester United, more about
(25:02):
Everton.
But both teams have switchedcoaches mid-season.
Both teams are struggling.
Goes on.
I will talk less and less aboutManchester United, more about
Everton.
But both teams have switchedcoaches mid-season.
Both teams are struggling.
Both teams are at the bottom,but my team, everton, is closer
to the bottom.
We had a coach, sean Dyche, whojust refused to do anything with
the lineup.
It was always the same samestriker, dominic Calvin Lewin,
(25:27):
and to a point where it feltlike his hands were tied.
But he was so stern in makinghis choices and everything that
he refused to make substitutions, make choices or make changes
or anything like that, and todayit costed him his job.
(25:47):
He is no longer the coach, themanager of everton football club
, and everton had a game todayand we won two to nothing.
Now you may be like well,what's the significant of that?
Because you won a soccer game.
We haven't won a game in a longtime.
(26:08):
We have not scored more thanone goal in a very long time.
Dominic Calvert-Lewin, ourstriker, the person who's
supposed to score, just refusesto score.
I don't know if it's on purposeor not, but we'll see.
(26:30):
What's the take from this isthat I am hopeful that the
season turns around pretty soon,pretty fast, because relegation
is not a possibility for bothclubs, but definitely not for
Everton because we're about tomove to a new stadium and we
can't be in a lower division.
But definitely not for Evertonbecause we're about to move to a
new stadium and we can't be ina lower division.
One of the things I love aboutsoccer football is the
relegation promotion.
If you suck, you go down adivision and that'll be
(26:52):
catastrophic for Everton,especially moving into a new
stadium, because basically we'lllose all our players and
everything.
So, with the manager out,hopefully we get somebody in
that is prideful, plays offense,because our defense is.
We're solid on defense, I think.
I mean you just need to learnhow to score goals again, and
(27:17):
this brings me back to the yearsof Romelu Lukaku, ross Barkley,
so it's one of the good yearswhen we had people that knew how
to score could score.
So I'm hopeful that thistriggers a change for my
football club, because we sureas heck need it.
The last point I want to makethe emphasis on change is that
(27:41):
yeah, well, yeah, I did quit theother job, I did find another
job and, yeah, it's back being,you know, a culinarian, being a
chef.
And I tell you, not everybodycan be a chef.
Case in point I come into thiskitchen and you got to love what
(28:05):
you do.
You have to love what you do.
If you don't love what you do,then you have a problem.
So I come into this new kitchenand, upon arriving, two people
quit.
They're like, nah, we ain'thaving this.
And I'm out out.
So I understand the situationand, um, you know they don't
(28:28):
want to work for me.
That's fine, it to each his own.
You know, I'm not gonna faultyou for that.
You don't want to work for me?
That's cool, but you're missingout.
You know I have fun at what Ido and I love what I do.
This kitchen was in bad shape,right, I've never seen fryer oil
so black in my life.
It's like Texas black gold,texas tea, the Beverly
(28:50):
Hillbillies references in caseyou don't know, it's just things
was just out of shape and likehow do people who claim to be
culinarians, be chefs andeverything work in this
environment?
Now again we're we're handsdown, man down situation where
I'm working from the ground up.
I'm trying to build something,I'm trying to build a culture of
(29:15):
, of good kitchen expertise inthe back and in the front.
But I'm in a position so thisis where my norm comes from
working at CFS.
Um, I'm used to hands on,getting my hands on, but I can't
do that out of the way yet, soit's a work in progress, but the
(29:35):
work I have done is appreciatedby these people, is appreciated
by these people.
Let me take you back to thelocation I was at before my
current location.
I can go to one table and say,hey, how was, how was tonight's
dinner?
It was great, it was excellent,it was good, it was, it was
great.
(29:55):
Same dinner, different table.
This was the worst thing I'veever eaten.
And it's like how do yousatisfy somebody, how do you
satisfy a building With ahundred plus plates?
You can't.
Okay, let me bring that spoiler.
You can't right.
But this place the second placethat I left had me questioning
(30:19):
my culinary integrity, like Idon't know if I can cook Because
these people Are tearing me myculinary integrity, like I don't
know if I can cook becausethese people are tearing me
apart.
I was like I don't understandhow they don't like everything.
Now, mind you, it wasn't, itwas me and the sous chef.
So you know, when times where Iwas not on the floor cooking,
(30:41):
he was cooking when I wasn'tthere, he would do his own thing
.
And then they would bring upexamples like how come one day I
get a whole quesadilla, butsome days I get half a
quesadilla?
That's a good question, likewhy was that happening?
But nevertheless, I'm not there.
This new place, they enjoyeverything.
(31:02):
Yeah, they do have somecomplaints, but that's expected.
Again, you can't pleaseeveryone, but they're
appreciative of the work I'mdoing.
Right, that's the main thingthat I take pride in that they
are appreciative.
And you can tell One of thethings that they love they
(31:23):
absolutely love soup.
So my thing is that I make soup, so much soup that the next day
that same soup is the soup fortomorrow's lunch and because
it's not a full serving soup, werun out.
When we run out, they bring thepickets and the fires and the
(31:46):
torches, like where's the soup?
And like, oh my lord, are youserious?
But that's a sign ofappreciation that they enjoy the
soup so much.
My ed tells me how much theyenjoy the food and it smells one
of the things that cracks me up.
One of the people came in.
It's like, oh my god, thiskitchen smells like a kitchen
and she was so excited about it.
Those are the things that youtake that they appreciate
(32:09):
someone who is committed todoing the job correctly.
So that's my year of the ups anddowns of 2024.
Uh, I'm really looking forwardto 2025.
I got a lot of things to talkabout and I'm going to touch on
them.
I promise you that.
But the challenge for this ohman, I'm I'm forgetting one
(32:30):
thing.
Uh, another now I'll talk aboutit later.
Uh, the challenge for me is torebuild the WDYM.
I, unfortunately, because of2024, I let this thing get a
little sloppy and basically, youknow, as you could tell it,
(32:54):
laid rest for a while, but I'mcoming, I'm coming back, I'm
coming back 2025 and I'm gonnado a new 52.
You know, try to get thesewhole years worth of.
I got a lot to talk about.
I really do like this, thisshooter in new york.
That's a lot to talk about, butI had to take this episode and
(33:14):
do it personally for me.
I'm looking forward to 2025 and, as you should too, right, I'm
bringing the WDYM strong.
Okay, I am.
This is the outro, just in caseyou don't remember.
I thank you for being on thisjourney.
(33:37):
I can't wait to rebuild this.
I'm going to rebuild this.
I got a lot to talk about and Ihope you can stay with me for
this journey for 2025.
I'm your host of the WDYMpodcast, michael Gillespie.
You guys have a good day andlook forward to me on this
(33:57):
microphone Talking the air off.
Take care everybody, take careof each other and, um, I'm out
girl scout, boy scout, peace.
you're listening to the wdym, the what do you mean?
Podcast, hamilton's number onepodcast.
Now sit back and relax.
Here's hamilton's own, michaelgillespie.
Welcome to wdym and welcome to2025.
(00:26):
Everybody, how y'all doing?
I hope everybody is doing well.
I hope everybody's doing goodand welcome back to the podcast.
Welcome back to the WDYM.
It's been a long time since Ihave done an episode, let alone
be consistent on here, but Ifigured now, since it's 2025,
(00:47):
now would be a good time tore-spark the podcast.
Because I'll tell you what.
Looking at the numbers, yeah,this thing has been dead for a
while and that's all my fault,but also I'm going to just keep
it a buck, keep it 100.
2024 was rough and that's whatthis episode is all about.
We're doing a recap of apersonal experience of 2024.
(01:10):
Going through all the highs andlows of 2024 that I can
recollect, that I can remember,and then we're going to go from
there on to 2025.
2024 started out really, reallygood.
Actually, me and my wife didcasino night.
We did two separate, separatedates going to casino and we
(01:42):
both won money, to a point whereshe still has the money she won
from the casino in her purseand she always wants to show
that, like I didn't win moneytoo, I won money, I just didn't
win as much as you did.
So that was the start Of 2024.
From there, from there, it wentstraight to here Toilet Flush
(02:07):
that.
Get it out of here.
That's why I wanted toJumpstart 2025, especially with
the podcast.
Get that off the ground,because, again, I kind of did
this to myself.
But when you had a year, like Idid, it kind of shell shocks
you, you know, it kind of likethrows you in the blender.
(02:29):
You don't know what to do.
Again, january was great.
January was really well, wenton dates, to casinos, enjoying,
you know, winning some money andeverything.
And then February comes aroundand this is what I do love about
the modern day and everything.
Technology is great.
You know, we always take it forgranted and everything, but the
(02:52):
thing that I am emphasizing isthe Apple Watch.
The Apple Watch notified methat my wife got in an accident.
Now, you know, in an era ofsci-fi and everything, and you
know, back in the 90s we had,you know, we saw examples of the
(03:12):
Power Rangers chiming in, youknow, getting chimed by Zordon
and everything.
Well, 2024, I got chimed,notified that my wife's been in
an accident.
Imagine that.
Imagine getting a notificationsaying that your wife had gotten
into an accident.
To have her call afterwardssaying she's been in an accident
(03:36):
is the most terrifying thing inthe world to me.
Right Again, my partner in lifehad an accident and thankfully
she was able to walk away fromthat still injured to this day
2025, still injured because ofall that other stuff that I
won't mention paperwork crap andall that stuff, fighting crap
(03:58):
and stuff.
When people are legitimatelyinjured, to get that
notification that, hey, yourwife's hurt and you know you go
rush to see her and you know,see what happened and everything
it makes you reflect on life alittle bit like, hey, we're able
to walk away from this, so youknow that happens, but you walk
away from it, that you're okay,that she's okay, the car not
(04:21):
okay, but at the end of the dayit's okay, all right.
That's the theme of 2024.
Right there, it.
It happened.
It happened and it was a.
It was a stinky one, it was astinky little turd, but you're
able to walk away from it, right, so that happened.
(04:41):
And then you know if you paidattention to the podcast yeah, I
got fired from my job Also,that happened too, again,
discussed earlier in the podcastearlier this year.
That happened.
It happened because I didn'tknow that I couldn't talk about
(05:03):
certain things when it comes toformer employees.
Right Again, if you go, you canfind it on the archives of
episodes where that happened at.
You know things happen, didn'tknow.
But another side of that is thatI lost my brotherhood of chefs
(05:26):
that I was working with, that weworked together day to day.
It was like it was like goingto war with the same people.
We're all struggling through it.
Like I'm at one building, onechef's across the street from me
and two chefs are at otherbuilding.
We're like you, ok, yeah, ok,ok, yeah, ok, you got any
(05:50):
employees today.
Like I don't got none.
Like, oh, shoot, neither do Iand we would.
We would go through it everyday, but we would form a good
bond from that, one becausewe're all chefs and two because
we're all nerds.
And that was that's of all thethings that I take from that
experience.
I I generally miss that becauseyou, you don't.
You don't have that in in theindustry that we got when you're
(06:11):
in the culinary field.
You got people that are hereand then they're gone.
They got people here andthey're not really in the
culinary field.
They're here just temporarilyand then they're gone.
We were in it, we were in thethick of it, right, and we're,
and because of this situationthat I guess I, I, I did, I lost
that and you know I, I talkedto him rarely every now and then
(06:34):
and you know I, I, I missed thebrotherhood.
That we had no doubt about that, and that's what.
That's.
One of the parts that suckabout 2024 was having that bond
of brothers.
Things that we missed becausewe're still, we're nerds, we,
the thing about it.
We could talk about anythingand we all could chime in
(06:56):
differently.
Now, um, the only thing that Ican't really speak on was the
dnd, the dungeons and Dragonsthat I think they were in.
I know two of them for sure.
I don't know about Paul, Idon't know if he was a big D&D
guy, but that's where I draw theline of nerdism back then.
(07:17):
But now I'm starting to getinto D&D, just basically the
lore, the books, the monstersand all that stuff.
But I will touch on D&D in alater episode.
One other thing about thebrotherhood of chefs that we had
One of my favorite moments thatwe had all together is that the
one time, the one time we allgot together to eat.
(07:38):
We ate at a restaurant.
This is one of the things thatI just enjoyed.
We're just enjoying food andwe're critiquing it at the same
time.
As culinarians, as chefs andeverything.
We're out trying the appetizersand we're just critiquing it,
and that's the thing that I loveabout food and being a
(08:00):
culinarian and everything andbeing a chef, being a being a
culinarian and everything andbeing a chef that we're sitting
there just nitpicking at thefood and service and all that
stuff and enjoying ourselves.
Man, that's that one time thatwe did, the only time we all
could just leave our buildingswithout each building going on
fire and everything.
We got to sit down and enjoy ameal together.
It was not like something likeoh man, you know an event that
(08:24):
was significant, but it wasimportant, if you get what I'm
saying.
Like it was just important forus to sit down and have that
bond together and and enjoy food.
You know, sitting therecollecting unemployment
(08:52):
unfortunately not my thing Uh, Isit there for a while
collecting myself because,honestly, it's devastating to
get fired.
It's just something that neverregistered with me as a person
who works, you know that enjoysdoing the job.
It's funny, um, being likeescorted out of a building.
(09:13):
That never dawned on me to bean escort out of a building,
like what I'm gonna do, I'mgonna punch an old lady, old
person in their face on my wayout.
It's just, it's funny thatthat's still a thing, that
people don't hold their heads uphigh and just walk out.
You know, because the situationit happened.
I am deeply apologetic for whathappened with the actions I did
(09:37):
, but nevertheless there's moreto that situation.
So, as I move on, as everybodyhas to do, I find a another
place to work and I havementioned it, but again, I got
to tell you that story and howthat came about.
(10:00):
So one of the things that Ilearned, that I'm learning now
and still learning as as agrowing man still is that you
got to take what God is tellingyou and I'm not saying like
biblical or, you know, listen tothe signs that God says.
And you know, in this chapter,no, no, no, no, no, just simple
signs that God tells us.
(10:24):
So I'm, you know, submittingapplications everywhere and one
place calls me back and thething is, is that the sign
number one is that I neveractually go to the location.
It's always Zoom conference,zoom meeting, zoom interview
with this said company.
So I'm like that's weird thatI'm not actually visiting the
(10:49):
location, that I'm not theredoing an interview with people
that are on the ground.
You know that that makes senseto me, right to do that.
It didn't happen.
So, either way, it's like youknow they're in need of a chef,
I'm a chef, why not?
So I apply there.
And they're like well, beforeyou, officially, are offered the
(11:12):
job, we need to see if you cancook.
I'm like, ok, that's no problemfor me.
I always have a game plan.
If you know, yeah, beef, dothis Fish, do this Chicken, do
that, you know simple things.
If this Fish, do this Chicken,do that, you know simple things.
If you're in the kitchen, youknow how to cook, right.
So I get there, lo and behold,the whole reason, the whole
(11:35):
reason I was fired is the is atthis place, at this job.
I'm at and I'm, you know,applying to work there.
And the situation is there.
That is God telling me don't dothis.
(11:55):
But me being me, I'm like youknow what, I can overcome this.
And you know, do it, I can dothis, right, right.
But in my mind I'm looking at,I'm like what, bro?
What are you talking about?
Man, I'm out.
Man, that should have been mysign to say I'm out, right, I
(12:17):
see this person, the personthat's caused me all this, this,
this um, this drama, so tospeak, and and she's there.
That's God telling me do notwork here.
Do not work here, michael.
But what do I do?
I work there.
(12:39):
You know what I just say.
You know what I can do?
This, right?
And as I talk about this, this,I'm mentally setting myself
back because I'm like why did Ido this?
That doesn't make sense.
So, either way, I start workingthere and unfortunately, things
happen where the problemalleviates itself, so that one
(13:00):
problem is solved by itselfbefore I even start.
Thank the Lord, as I'm workingat this new place new place the
facility on the outside looksamazing.
It's like this is perfect.
Right On the inside, it's not.
It's not Not at all.
Everything, everything isbroken, everything is broken.
(13:30):
How?
How do you have a facilitywhere everything looks good on
the outside but all busted up inthe middle?
I'm trying to get repairs, toget these things fixed, because
at the same time, I'm having thecity inspector come in and I
don't fail inspection, that thatnever sits right with me.
I, I'm in charge of this.
Therefore it needs to betip-top in shape.
No, no, it wasn't.
(13:51):
It wasn't in the air.
The city inspector is coming inand, on top of having
appliances broken, refrigeratorsbroken, dish machine broken,
the garbage dispenser broken, Igot the creepy crawlies.
I call them little R's, littleR's, and I'm going to give you a
(14:11):
minute to think about whatthose R's were.
Little r's, not big r's.
Little r's they fill up traps,glue traps.
I'm giving you clues.
How does this place have littler's?
Right, so as as I come in inthe mornings, turn on my office
(14:33):
light, I'm greeted by him, right?
This is my reaction.
The little R's have invaded myoffice and I'm trying to get rid
(14:58):
of them.
I'm trying to get rid of theselittle R's.
It's to a point where it's likewhy am I here?
I'm debating.
Why am I still here?
Why am I fighting little R's ina kitchen?
It's sooner or later thoselittle R's are going to end up
on a plate.
And then what I have to explainto people what was that?
(15:23):
Was that an r on my plate?
And then I have to look at it,I'm like no, no, no, it's a
garnish.
Yeah, so I was working wayoverboard, missing people left
(15:47):
and right.
As soon as I got there, I hadan employee go out for surgery,
so I decided to, along with mysous chef to floor, to be on the
floor.
Am I supposed to let themission fail?
No, we're not doing that.
We're not failing anything andwe're missing people and my sous
(16:10):
chef is working his butt offand I got one person out for
surgery.
What are we supposed to do, ontop of the R fight that I'm
having, and then the 10, 12 hourdays that you know, I'm not
supposed to be working, but I'mworking.
At one point I'm just in myoffice and I'm questioning why
(16:34):
am I here?
I have the inspector in herewith his little notepad and
everything, picking me apart forthings that haven't haven't
been fixed, been ignored andbroken.
Why am I here?
This was, this was the, the,the moment where I just said
I've, I've had enough.
So I'm sitting in my officelate, six, seven o'clock,
(16:56):
everybody's gone, I'm puttingsomething in overnight to cook
overnight, and the little R iscrawling down the wall and I
said you know what To hell withthis place.
I'm quitting.
I am quitting Despite they'retrying to train me, send me to
another location To learn howthey're doing things over there.
(17:16):
They don't have as many people,they're not full of teenagers
and everything.
Because teenagers andtechnology just don't work
together when it comes toworking.
I learned that and now theysend me to the location and I'm
looking at myself like dude.
I, I cannot, I cannot to apoint where I I decided I've
(17:38):
already decided this ain't gonnawork.
I'm sitting in my office backfrom training looking like this
no sir, no ma'am, no ham, nobacon, I'm done.
So I quit, I quit, I quit.
Trying.
One of the aide nurses says shewould always say be nice to me
(17:58):
and say good morning chef.
She would always say that to me.
I said don't call me that Mm-mm, no more Mm-mm.
And she looked bewildered, likewhat?
Why?
I said mm-mm, I said mm-mm, Ijust said mm-mm.
I'm done, I'm not, I'm not.
So I left the company.
Ed's office said look, it'sover, I'm done, quit, what
(18:21):
everyone called it.
Quit firing, I quit.
I just can't, cannot do thisRight, I couldn't do it.
And you know the people that Iworked with there.
A mixed bag of people, got someknow-it-alls I think they know
everything and then I got somepeople that are inexperienced.
That combination, it it wasweird, but it worked kind of.
(18:45):
But, uh, you know, movingforward, wish that place nothing
but the best, wish the peoplethere nothing but the best.
But yeah, uh-uh.
This is where where we're at no, not doing it.
So I left there and I'm sittingat home.
I'm like what the am I gonna do?
Right at that juncture I saidyou know what?
(19:08):
I'm gonna push all my chips inand get the food truck started.
I'm gonna get get my food truckstarted.
And that process is starting totake, starting to take, it's
starting to take effect.
They're starting to form up, soto speak.
It's uh, the, the it's, it'sbasically coming to fruition.
I'm hoping, by mid 2025, thatthe food truck will be up.
(19:33):
So, therefore, I could start myown business and do my own
thing.
But we'll see, um, it's, it's.
It's a longer process than Iever thought, but that's the,
that's the hopes of it, right,that the food truck starts and
then gets myself into my ownbusiness.
(19:54):
So we're roughly around julyaugust time frame, um, maybe
little later.
No, I am actually later.
We're roughly around Septembertime frame and we have another
Bainton versus Big Blue game.
The last time they played itdidn't go our way.
(20:17):
Bainton won and whatever, butthat year that Hamilton had was
a great year playoffs, actuallya first round playoff victory in
the modern era.
So things were on the way onthe up and up, and that goes for
this year's baiting blue gameand again, I have talked about
(20:38):
this before.
It was at fairfield, wasn't inham Hamilton because Baton's
technically the home team.
So I started pushing the 2020,I'm sorry, 2023 game coin that I
made last year and I started,you know, hey, I got this coin
and started selling the coin topeople that were interested in
(21:00):
it and, you know, made a good,made a know, made a good little
chump change for them.
It was cool to celebrate the2024 version of the game at
Fairfield.
Hamilton versus Baton Shouldhave been in.
Hamilton Discussed this already.
What happened?
In case you don't know, it's aBig Blue Fight song.
(21:27):
I'm playing it all.
I'm sorry, not sorry.
Hamilton won Beat him Soundedly.
Now you can tell.
You can tell Baton was young.
I don't care, it doesn't matter, it's a Hamilton rivalry that
should be played.
Now you can tell.
You can tell.
You can tell you can tell youcan tell you can tell you can
tell you can tell you can tellyou can tell you can tell you
(21:49):
can tell you can tell you cantell you can tell you can tell
you can tell you can tell youcan tell you can tell you can
tell you can tell you can tellyou can tell you can tell you.
And it was just nothing butpride on the field.
And the Hamilton football teamthis year had a great year.
We had a great year Playoffsagain and we had to play
Princeton, who ended the seasonlast year, and they did it again
(22:13):
this year.
But either way, there's nothingbut positivity surrounding the
Big Blue football squad and itwas such a great year.
This year.
I got to witness a couple gamesNothing but up and up, and now,
now Baton has their ownfootball stadium being built and
(22:35):
they have to let us visit soon.
I don't think they got us on aschedule for next year.
Actually, I think they haveEdgewood scheduled for next year
.
But yeah, we got to make avisit to the Terry Malone field
and use their field Like they'vebeen using our field for the
past 40 to 50 years, so that'sgood.
(23:01):
And years.
So that's good and the latestand greatest from the Everton
Football Club.
Now, I did have a show lined upfor this, as I did one episode
of it, the Red Toffees show, butthat has been cut to a segment
which is starting right now.
So how are Manchester Unitedand Everton doing?
(23:58):
They're both in the bottom halfof the table.
Right United and Everton doing.
They're both in the bottom halfof the table right Now, before
any reaction needs to be made orneeds to be warranted.
Everton's been at the bottomfor years now, a couple years
now, and Manchester United isnow closer to the bottom than it
is to the top.
(24:18):
And let me add TottenhamHotspur, who's already lost as
of this, recording 10 gamesalready.
So what I'm trying to say isthat if we had a full team,
there's no telling where we'd be, but we're at the bottom.
So that's why we're having asegment as a part of the show.
(24:41):
The show was supposed to be withme and my boy, sean.
We went to Carnegie Schooltogether.
He's a Manchester United fan,so he would give his Manchester
United take and I would give myEverton take.
I'm doing semi-both dutiesright now but, trust me, as the
season goes on.
I will talk less and less aboutManchester United, more about
(25:02):
Everton.
But both teams have switchedcoaches mid-season.
Both teams are struggling.
Goes on.
I will talk less and less aboutManchester United, more about
Everton.
But both teams have switchedcoaches mid-season.
Both teams are struggling.
Both teams are at the bottom,but my team, everton, is closer
to the bottom.
We had a coach, sean Dyche, whojust refused to do anything with
the lineup.
It was always the same samestriker, dominic Calvin Lewin,
(25:27):
and to a point where it feltlike his hands were tied.
But he was so stern in makinghis choices and everything that
he refused to make substitutions, make choices or make changes
or anything like that, and todayit costed him his job.
(25:47):
He is no longer the coach, themanager of everton football club
, and everton had a game todayand we won two to nothing.
Now you may be like well,what's the significant of that?
Because you won a soccer game.
We haven't won a game in a longtime.
(26:08):
We have not scored more thanone goal in a very long time.
Dominic Calvert-Lewin, ourstriker, the person who's
supposed to score, just refusesto score.
I don't know if it's on purposeor not, but we'll see.
(26:30):
What's the take from this isthat I am hopeful that the
season turns around pretty soon,pretty fast, because relegation
is not a possibility for bothclubs, but definitely not for
Everton because we're about tomove to a new stadium and we
can't be in a lower division.
But definitely not for Evertonbecause we're about to move to a
new stadium and we can't be ina lower division.
One of the things I love aboutsoccer football is the
relegation promotion.
If you suck, you go down adivision and that'll be
(26:52):
catastrophic for Everton,especially moving into a new
stadium, because basically we'lllose all our players and
everything.
So, with the manager out,hopefully we get somebody in
that is prideful, plays offense,because our defense is.
We're solid on defense, I think.
I mean you just need to learnhow to score goals again, and
(27:17):
this brings me back to the yearsof Romelu Lukaku, ross Barkley,
so it's one of the good yearswhen we had people that knew how
to score could score.
So I'm hopeful that thistriggers a change for my
football club, because we sureas heck need it.
The last point I want to makethe emphasis on change is that
(27:41):
yeah, well, yeah, I did quit theother job, I did find another
job and, yeah, it's back being,you know, a culinarian, being a
chef.
And I tell you, not everybodycan be a chef.
Case in point I come into thiskitchen and you got to love what
(28:05):
you do.
You have to love what you do.
If you don't love what you do,then you have a problem.
So I come into this new kitchenand, upon arriving, two people
quit.
They're like, nah, we ain'thaving this.
And I'm out out.
So I understand the situationand, um, you know they don't
(28:28):
want to work for me.
That's fine, it to each his own.
You know, I'm not gonna faultyou for that.
You don't want to work for me?
That's cool, but you're missingout.
You know I have fun at what Ido and I love what I do.
This kitchen was in bad shape,right, I've never seen fryer oil
so black in my life.
It's like Texas black gold,texas tea, the Beverly
(28:50):
Hillbillies references in caseyou don't know, it's just things
was just out of shape and likehow do people who claim to be
culinarians, be chefs andeverything work in this
environment?
Now again we're we're handsdown, man down situation where
I'm working from the ground up.
I'm trying to build something,I'm trying to build a culture of
(29:15):
, of good kitchen expertise inthe back and in the front.
But I'm in a position so thisis where my norm comes from
working at CFS.
Um, I'm used to hands on,getting my hands on, but I can't
do that out of the way yet, soit's a work in progress, but the
(29:35):
work I have done is appreciatedby these people, is appreciated
by these people.
Let me take you back to thelocation I was at before my
current location.
I can go to one table and say,hey, how was, how was tonight's
dinner?
It was great, it was excellent,it was good, it was, it was
great.
(29:55):
Same dinner, different table.
This was the worst thing I'veever eaten.
And it's like how do yousatisfy somebody, how do you
satisfy a building With ahundred plus plates?
You can't.
Okay, let me bring that spoiler.
You can't right.
But this place the second placethat I left had me questioning
(30:19):
my culinary integrity, like Idon't know if I can cook Because
these people Are tearing me myculinary integrity, like I don't
know if I can cook becausethese people are tearing me
apart.
I was like I don't understandhow they don't like everything.
Now, mind you, it wasn't, itwas me and the sous chef.
So you know, when times where Iwas not on the floor cooking,
(30:41):
he was cooking when I wasn'tthere, he would do his own thing
.
And then they would bring upexamples like how come one day I
get a whole quesadilla, butsome days I get half a
quesadilla?
That's a good question, likewhy was that happening?
But nevertheless, I'm not there.
This new place, they enjoyeverything.
(31:02):
Yeah, they do have somecomplaints, but that's expected.
Again, you can't pleaseeveryone, but they're
appreciative of the work I'mdoing.
Right, that's the main thingthat I take pride in that they
are appreciative.
And you can tell One of thethings that they love they
(31:23):
absolutely love soup.
So my thing is that I make soup, so much soup that the next day
that same soup is the soup fortomorrow's lunch and because
it's not a full serving soup, werun out.
When we run out, they bring thepickets and the fires and the
(31:46):
torches, like where's the soup?
And like, oh my lord, are youserious?
But that's a sign ofappreciation that they enjoy the
soup so much.
My ed tells me how much theyenjoy the food and it smells one
of the things that cracks me up.
One of the people came in.
It's like, oh my god, thiskitchen smells like a kitchen
and she was so excited about it.
Those are the things that youtake that they appreciate
(32:09):
someone who is committed todoing the job correctly.
So that's my year of the ups anddowns of 2024.
Uh, I'm really looking forwardto 2025.
I got a lot of things to talkabout and I'm going to touch on
them.
I promise you that.
But the challenge for this ohman, I'm I'm forgetting one
(32:30):
thing.
Uh, another now I'll talk aboutit later.
Uh, the challenge for me is torebuild the WDYM.
I, unfortunately, because of2024, I let this thing get a
little sloppy and basically, youknow, as you could tell it,
(32:54):
laid rest for a while, but I'mcoming, I'm coming back, I'm
coming back 2025 and I'm gonnado a new 52.
You know, try to get thesewhole years worth of.
I got a lot to talk about.
I really do like this, thisshooter in new york.
That's a lot to talk about, butI had to take this episode and
(33:14):
do it personally for me.
I'm looking forward to 2025 and, as you should too, right, I'm
bringing the WDYM strong.
Okay, I am.
This is the outro, just in caseyou don't remember.
I thank you for being on thisjourney.
(33:37):
I can't wait to rebuild this.
I'm going to rebuild this.
I got a lot to talk about and Ihope you can stay with me for
this journey for 2025.
I'm your host of the WDYMpodcast, michael Gillespie.
You guys have a good day andlook forward to me on this
(33:57):
microphone Talking the air off.
Take care everybody, take careof each other and, um, I'm out
girl scout, boy scout, peace.
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