March 5, 2025 • 23 mins
Show Notes – Musicians Matters Podcast
🎙 Episode Title: The Perfect Blend: Music, Business & Bagels with Chef Steven
📅 Air Date: 03/05/2025
Hosts:
🔹 Rodrick L. Swift – Passionate about music, the industry, and the artists who bring it to life.
Guest:
🔹 Chef Steven – Owner of New York Bagel and Bakery in Las Vegas, Nevada, blending the artistry of culinary excellence with the rhythm of entrepreneurship.
Episode Highlights:
✅ From Music to Bagels – Chef Steven’s Journey – How a passion for food and music fueled a thriving business.
✅ The Art of Entrepreneurship – Lessons learned from running a successful bagel shop in the heart of Las Vegas.
✅ Music & Food: A Perfect Harmony – The role of atmosphere, sound, and culture in a dining experience.
✅ Behind the Scenes at New York Bagel and Bakery – What makes their bagels a staple in Las Vegas?
✅ Lessons for Musicians & Creatives – Business wisdom and creative inspiration from a culinary entrepreneur.
Key Takeaways:🎶 The connection between creativity in the kitchen and creativity in music🥯 How small business ownership mirrors the hustle of independent artists
💡 Practical entrepreneurship tips for musicians looking to diversify income streams
Connect with Chef Steven & New York Bagel and Bakery:
📍 Location: Las Vegas, Nevada
🌐 Website:
📲 Social Media: Tune In & Subscribe!
📡 Available on Spotify, Apple Podcasts, iHeartRadio, Spreaker & More
🔔 Subscribe & Share this episode with fellow musicians and
🎙 Episode Title: The Perfect Blend: Music, Business & Bagels with Chef Steven
📅 Air Date: 03/05/2025
Hosts:
🔹 Rodrick L. Swift – Passionate about music, the industry, and the artists who bring it to life.
Guest:
🔹 Chef Steven – Owner of New York Bagel and Bakery in Las Vegas, Nevada, blending the artistry of culinary excellence with the rhythm of entrepreneurship.
Episode Highlights:
✅ From Music to Bagels – Chef Steven’s Journey – How a passion for food and music fueled a thriving business.
✅ The Art of Entrepreneurship – Lessons learned from running a successful bagel shop in the heart of Las Vegas.
✅ Music & Food: A Perfect Harmony – The role of atmosphere, sound, and culture in a dining experience.
✅ Behind the Scenes at New York Bagel and Bakery – What makes their bagels a staple in Las Vegas?
✅ Lessons for Musicians & Creatives – Business wisdom and creative inspiration from a culinary entrepreneur.
Key Takeaways:🎶 The connection between creativity in the kitchen and creativity in music🥯 How small business ownership mirrors the hustle of independent artists
💡 Practical entrepreneurship tips for musicians looking to diversify income streams
Connect with Chef Steven & New York Bagel and Bakery:
📍 Location: Las Vegas, Nevada
🌐 Website:
📲 Social Media: Tune In & Subscribe!
📡 Available on Spotify, Apple Podcasts, iHeartRadio, Spreaker & More
🔔 Subscribe & Share this episode with fellow musicians and
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
As your host, Roger Swift and boy do I have
the Swift Sauce for you musicians. Matters podcast live right
here four thirty pm Pacific Standard Time and seven thirty
pm Eastudent Standard Time every Wednesday on all digital platforms
on Positive Power twenty one Christian Media LLC.
Speaker 2 (00:25):
Let's go. Welcome to another session the Chef Talk. But
before we start the Chef Talk, I have little announcements
before the twenty twenty five Drumfest I'm hosting this year
(00:52):
at the gas Station Student Yields twenty two twenty two
seventy Loci Road. It's going to be on the augusta ninth.
It's going to be a Dynamic Show and the Dynamic Festival.
It's therefore the upcoming musicians and the musicians today. We're
(01:14):
going to have a lot of musicians from all over
across the world. I have hope that you'd be there.
It's going to be at the gas Station Recording Studio
twenty two seventy Loci Road, augusta ninth at twelve now
(01:37):
and you can purchase your tickets on event bright dot
com or my website. It's going to be on Drummers
United International dot Org. Let's welcome our guests, Steven Chep, Stephen.
(01:59):
What's going on?
Speaker 3 (02:01):
Yo? How's it?
Speaker 2 (02:02):
Gon Pile? I'm hanging in there. I'm hanging in there.
How'd you say?
Speaker 3 (02:07):
Off? My day was good? I had a good day.
Speaker 2 (02:12):
Awesome, amazing, amazing. I know you're kind of busy, but
this talk, I'm very I was looking forward to this,
this talk on with with you tonight because the people
are going through a lot when it comes to food.
You know what I'm talking about. That's I do. I
(02:34):
understand it. I was like, wow, I went to that
uh you know smith footing over there by your uh
your bagel shot right, and it was like everywhere you know, people,
(02:58):
it was like everywhere, you know, trying to find this,
trying to find that, couldn't find this, couldn't find that. Yeah.
Speaker 3 (03:07):
I was like, wow, Yeah, it's definitely getting crazy out here,
and the prices are reflecting it.
Speaker 2 (03:18):
Is it because of the what we're going through today
or the changing of command or what.
Speaker 3 (03:28):
You know? I don't I don't know where it comes from,
how it can come from the top or from the sides.
I mean, you know, if we just talked about eggs,
they say they kill them, but there's so many of them.
I don't see why they're so expensive. It just doesn't
equal up to me. So for that, I don't think
I'm you know, I'm I'm the soldier. I don't know
(03:56):
what that's what the general doing up there, you know
what I mean. It's exactly to say. It's really hard
to say. In today's everything is on the television, and
I still.
Speaker 2 (04:07):
Don't know who to believe. Yeah, I'm looking at that
with speaking of eggs, you know, like say, for instance,
today the eggs are going up like just almost a
dozen or twenty four eggs, it's like almost going almost
they charging almost a dollar. Ag.
Speaker 3 (04:28):
Oh, I'm paying more at a wholesale price. I mean
I use extra large eggs. But in the bakery world,
you know, we're paying twelve and thirteen dollars a dozen wholesale. Yeah.
Speaker 2 (04:43):
Pretty rough.
Speaker 3 (04:43):
It's pretty rough, you know.
Speaker 2 (04:44):
And then you know, and now that's from out here
or what just just coming from any other farms?
Speaker 3 (04:56):
Yeah, no, no, we get everything from California. So our
eggs I'm straight from California. And then that bird flew
and now the bird flu number two, and you know,
they just keep hitting it. So you know that it's
not something that I could take off my menu because
I'm a breakfast place, so I'm not that's gonna change
(05:19):
my product because of chricing, you know. So at this
point I take the hit and just hope that the
that this doesn't go on for years, you know what
I mean, I'm.
Speaker 2 (05:31):
All right about that.
Speaker 3 (05:33):
It's okay, Yeah.
Speaker 2 (05:35):
You're right about that. So primes of when we're talking
about maryorpod, let the world know about what maryor park
because I had an issue with that yesterday.
Speaker 3 (05:48):
With say that again, do you have.
Speaker 2 (05:52):
Do you know the that's talking about by being the
chefs or whatever maryorpap uh the world today that they
don't understand mirrapa unless they work in the kitchen. Mm hmm.
Speaker 3 (06:08):
And that's the way we've set up out so that
makes our cooking, you know, fun and easier. I guess
what you want to say.
Speaker 2 (06:15):
Yeah, you're right about that. You're right about that. Like
the stake, Uh, yesterday, I would I made meat low,
I made a hundred sweet corn, I made the roads
and baked potatoes, and I had to least go to
(06:37):
two to three stores just to get all of my products. Right,
that's fast ridiculous.
Speaker 3 (06:45):
It is. It is and and and a lot of
it is is produce. And I mean, you know, I think,
you know, one of the distributors say is that that
the bird flud might be getting into the into the
beef world now too. So if that happens, you know,
we might be seeing that.
Speaker 2 (07:03):
Go up again for home.
Speaker 3 (07:06):
I just hope it's not that long, you know, you know,
we can't go on right egg prices. You know, it's
just like the gas, it's the same thing. You know,
rural towns it's two and fifty cents and we're at
you know, almost four bucks, you know.
Speaker 2 (07:25):
Yeah, you're right now. In the South, it's not that much.
It's only like two dollars, two dollars fifty cents to
three dollars.
Speaker 3 (07:35):
And and that that price reflect the eggs too. Down there.
Are they having the same issue you think? Or is
it just the weather post having.
Speaker 2 (07:44):
The same issues. But in the process they have it
to where they can have more locations to tell it
for a better.
Speaker 3 (07:57):
Price, right right, I dig it? Hm hmm, yeah, well
you know they I don't know, it's so hard.
Speaker 2 (08:12):
It's getting ridiculous. I'm like, I'm like, my goodness, just
to just to make that one dish or that that
that that whole that whole dinner. It took me almost
it didn't take me a long time. But you know,
because you I had to make my I make my
(08:32):
mayor mayor my my sauce from scratch. Oh that's one
thing that you can't rush right.
Speaker 3 (08:42):
And you can't shine on. You can't get the wrong item.
You have to buy the right stuff.
Speaker 2 (08:47):
You're right about that. Yeah, you're right about that. Like
uh so, like said, for instance, I'm gonna I'm gonna
come up with a quickestion ah fars of ingredients. Do
you tell your ingredients to everybody? Yeah? Did you hear
(09:11):
what I said?
Speaker 3 (09:12):
I heard. I will tell everybody my ingredients and my recipes.
Speaker 2 (09:16):
I don't. I don't tell them. You don't, I do
not tell them. I tell I do not know.
Speaker 3 (09:26):
I'm going to be on your side for this now,
and I'm not saying nothing to nobody.
Speaker 2 (09:31):
Okay, reason why because I let's put it like this,
that's something I love. Now. There's certain things that I like, say,
for instance, there's certain things that I tell like like
if they want to, they like say, for instance, yesterday
(09:53):
I was at the meet party in Smith's lu King's
and they was asking me. There was this young man
asking me about how do you make your meat? Most
I asked them. I told them of certain things, but
I don't tell them the the main ingredients.
Speaker 3 (10:12):
Right right, I did that. I did that, or even quantities.
You know they don't.
Speaker 2 (10:16):
Yeah, I.
Speaker 3 (10:19):
Understand you. Yeah, you know. I'm just an open book.
I'm just an open book, you know. I I love
I love people. I love my recipes. So m h,
I'm okay with it.
Speaker 2 (10:33):
That's a good thing. Now that for instance, Uh, how
do you think about your your New York New York
going to do this year? How you the Giant's going
to do you this year? Oh?
Speaker 3 (10:45):
I do hope they do great?
Speaker 2 (10:46):
Come on Giants exactly. I got a.
Speaker 3 (10:53):
Let's say that again.
Speaker 2 (10:54):
About your cubs, the Chicago Yeah, what about you? Well, uh,
your baseball team.
Speaker 3 (11:03):
Baseball team, Yeah, absolutely, we got to root for baseball.
Now we're gonna have our own over here soon.
Speaker 2 (11:10):
Yeah. I'm gonna go for the A's definitely. No matter
where I'm at, I'm gonna I'm gonna definitely go for
the A's because I was born and raised here.
Speaker 3 (11:20):
Oh great, I'm gonna root for them too. Bro, this
is my home.
Speaker 2 (11:27):
I love. Now let's let's uh ask about I'm gonna
ask you a little bit about your history about how
did you start. I'm New York Bagels.
Speaker 3 (11:42):
In New York Bagels.
Speaker 2 (11:43):
You know.
Speaker 3 (11:44):
I started by going in there and having a bagel.
Speaker 2 (11:49):
Yeah.
Speaker 3 (11:49):
Really, I live right down the block I went in.
It was called New York Bagel and uh and Gyros
euros uh. So you know I went in for bagel.
I I kind of got a little connection with the
with the place, and you know, one thing led to
the other, and two months later it was mine.
Speaker 2 (12:12):
I'm amazed, amazing.
Speaker 3 (12:17):
Before I went into that store, I've been in the
bread business and wholesale and the Italian restaurant, Italian deli business
my whole life. But I never really made bagels. But
I love what I do. I put my nose to
the grind. I figured it out and I believe it
in you know what, in six months a year, I
(12:38):
I believe I got a great recipe. I got a
good bagel, I got a good texture, and I think
it's like anything else, you know, I would think a
doctor's got to love what they do to be a
doctor or or or an auto mechanics. Gotta love to
fix cars to be an auto mechanic, I just love
to do it.
Speaker 2 (12:57):
You're right about that. You Yeah, like say, for instance,
my my my specialty is Italian cuisines or a saucier.
Love make sauces. I can make a mean part of sauce.
(13:21):
Oh I don't just out of mayonnaise relatives. And then
all of the spices that I put in there.
Speaker 3 (13:36):
Wow, sounds good.
Speaker 2 (13:40):
I know you know what you're doing.
Speaker 3 (13:45):
I like all of it, you know, and you know me,
I'm a big boy shaw I. I like to eat
everything exactly exactly.
Speaker 2 (13:54):
That's understandable. Yes, now now check this out possible. Congratulations
on Best in Las Vegas. Now, how long? How many
years have you been Best in Las Vegas?
Speaker 3 (14:12):
Well, we did, it's been three years in a row,
and then we hit a year before. But you know,
COVID kind of stopped everything there, you know, for a
couple of years they didn't have it. So we got
nineteen and then we got twenty two, twenty three, and
twenty four.
Speaker 2 (14:31):
Yeah, that's pretty good now loving it. You see like
a lot of people not coming through your store all shakes,
all ethics and everything. It's how did you feel when
they come in your store and they just asked, can
I give a bago?
Speaker 3 (14:52):
Yeah? I got a lot of people that ask for donut.
Yeah for really you know, oh yeah, a lot of
people make the mistakes same thing. They asked for sour
cream instead of cream cheese. Yeah, it's a it's a.
Speaker 2 (15:09):
It's fun.
Speaker 3 (15:09):
We have fun back there, you know, you see us
from go back there. It's it's a fun place.
Speaker 2 (15:15):
Yes, it is, yes, it is, Yes, it is.
Speaker 3 (15:18):
Like everybody. We get a lot of you know, people
from all around, not even you know, from We're starting
to get you know, people from the strip that here
on vacation, which is really nice to see the you know,
the tourists. It's kind of cool.
Speaker 2 (15:35):
Yes, yes, that's that's great. Just to just to see
people coming from all around the world, just to see
New York bagels. That's a great scis it?
Speaker 3 (15:49):
I love it? I love it.
Speaker 2 (15:51):
Now you have all sorts of bagels and bakery something,
but you have.
Speaker 3 (16:03):
Well it's a New York place, so you know, we
have all kinds of bagels, if you know, everything that
all the people would have from all the different seeds
from everything. And I make egg bagels, a traditional New
York egg bagel, which is really good. I make colededino bagels,
pizza bagels. I make a thing called a biali, which
(16:23):
is a New York thing, and it's it's a round,
doesn't have a hole, and it's got onions and poppy
seeds in the center, and it's baked in the oven,
not boiled like a regular bagel. And then you know,
from there, we got, you know, from chicken salad to
chipolte chicken sandwiches, you know, you know, and the best
(16:45):
corned beef and pistrami. And I make all the tuna
fish and egg salad and chicken salads.
Speaker 2 (16:51):
And yeah, my favorite, My favorite is the egg salad.
Speaker 3 (16:59):
Oh yeah, I love the eggs. You know. I like
to put egg salad into the salad together on a bagel.
I don't know what the combination is, but it works
great for me.
Speaker 2 (17:10):
I haven't tried that yet.
Speaker 3 (17:12):
Next time you're in, I'll make you out on the
side of your pastrami.
Speaker 2 (17:17):
Okay, yes, sir, yes, sir, yes, sir, yes, sir, definitely
I had. I came and got my favorite bagels today.
The Asiaga bagel and the plane.
Speaker 3 (17:33):
Uh huh.
Speaker 2 (17:35):
I didn't get a big order. I didn't get a
big order. I just got the six huh. Yeah, yeah
it was it was great. It was really great. I'm
still the tasting them bagels right now, right on.
Speaker 3 (17:57):
I love them too.
Speaker 2 (18:00):
Yeah. So before we close the show, not the world
know where your your franchise or your your shop is
at all.
Speaker 3 (18:19):
We're in on Rancho and Charleston South Rancho right next
to uh Starbucks in the Smith's Shopping Center. You know,
it's a nice little place you can sit down, take
to go. We do all those Ubus and grub hub stuff.
It's in today's world. You can't can't work without them anymore,
(18:45):
you know. Yeah, you're right about that. You're right about that.
Speaker 2 (18:50):
Now, nast situation with that, the situation with that about
the Grand Gold. Is it easier and you carrying it yourself?
Speaker 3 (19:04):
Well, it's not that it's easier. It is easier because
it's it's it's a whole nother like a whole other business.
You know, to do deliveries. It's a whole nother business
because you got to have delivery drivers. Now you've got
to have insurance on your delivery drivers, you have to
check their insurance, you have to check their driver's license.
You know, they can get into an accident tonight and
(19:24):
come to work tomorrow with a dui and you know
all that insurance stuff. So for that, it's way easier.
But we pay a lot for for for the for
the ease of it. So for me, I'm I'm okay
giving up for how much percentage they take because I
(19:46):
don't have to really think about that, you know what
I mean? I would in all my other places I've
ever had, I've never used services like that, even with
them in my restaurants, I never took them before. But
for this location and this kind of this kind of business,
it's it just seems to fit better. Uh, there's a
(20:08):
little bit more meet on the profit for it, so
you give it away to them and make it easier
for your employees.
Speaker 2 (20:17):
Awesome. So parts of grub lub and any other Yeah,
what would you what would you like? What do you
prefer besides the deliveries? Do you like? Grub?
Speaker 3 (20:35):
I like people, So I really like the best is
when people come in and say hi. You know, I
don't even know the people on grubhub and Uber and
all those because it's just a name to me. So
I get to know the people's name, and I might
write something on their on their receipt, you know, as
little smiley face because they've been here before. And I remember,
you know Christopher d that comes in every Wednesday. I
(20:58):
know him. I don't know, I've never seen him, never
talk to him, but I know him.
Speaker 2 (21:02):
So I'm still good.
Speaker 3 (21:05):
But for me, you know, I like to see people.
Speaker 2 (21:09):
It's amazing. I love that too. I love that, and
I know that that you are a people, a people
of person. That's a great thing.
Speaker 3 (21:19):
Yeah, yeah, you got to be in this visit. And
and why be mad at the world all the time?
Speaker 2 (21:28):
Yeah, I hear that.
Speaker 3 (21:30):
Long, So let's let's be happy awesome.
Speaker 2 (21:36):
Before. I'm not going to hold you too long because
the reason why I'm saying I'm not going to hold
you too long because I know you've been on your foot,
your feet and so so long. But before we closed,
I showed let them know the work the world knows
something positively.
Speaker 3 (21:56):
About me or about the world.
Speaker 2 (21:59):
In general, because we're going through so much in today's
time and today's sizing, they need to know something.
Speaker 3 (22:07):
I think in the food world it's all gonna get better.
I see light at the end of the tunnel for sure.
I just want the tunnel not to be that far away.
So for positive we get up. Let's get up, let's
go to work, Let's get done and get this over
with so we could be and our kids and our
kids kids live the way we didn't. You know, that's
(22:32):
what I think. I'm ready amazing. That's a great nugget tonight.
You're always welcome on the show anytime.
Speaker 2 (22:43):
But I would like to think of our underwriter Joel
Roy's positive power putting one crucial media LLC for opening
up the airways. And I would like to thank our
listeners in the United States were listening from the East
Coast to the West coast just to tap in on
(23:06):
Musician Matters and the chef talking tonight. So as of
right now, we're signing off and have a blessed day.
You too. Huh h.
Speaker 3 (24:00):
You are listening to Junior Slave Worldwide podcast.
Speaker 1 (24:05):
Join me as your host, Rogert Swift, and boy do
I have the Swift sauce for you. Musicians Matters podcasts
live right here four thirty pm Pacific Standard Time and
seven thirty pm Eastern standard time every Wednesday on all
digital platforms on Positive Power twenty one Christian Media LLC.
Speaker 2 (24:31):
Let's Go. You are listening to Jeruoris Live Worldwide podcast
As your host, Roger Swift and boy do I have
the Swift Sauce for you musicians. Matters podcast live right
here four thirty pm Pacific Standard Time and seven thirty
pm Eastudent Standard Time every Wednesday on all digital platforms
on Positive Power twenty one Christian Media LLC.
Speaker 2 (00:25):
Let's go. Welcome to another session the Chef Talk. But
before we start the Chef Talk, I have little announcements
before the twenty twenty five Drumfest I'm hosting this year
(00:52):
at the gas Station Student Yields twenty two twenty two
seventy Loci Road. It's going to be on the augusta ninth.
It's going to be a Dynamic Show and the Dynamic Festival.
It's therefore the upcoming musicians and the musicians today. We're
(01:14):
going to have a lot of musicians from all over
across the world. I have hope that you'd be there.
It's going to be at the gas Station Recording Studio
twenty two seventy Loci Road, augusta ninth at twelve now
(01:37):
and you can purchase your tickets on event bright dot
com or my website. It's going to be on Drummers
United International dot Org. Let's welcome our guests, Steven Chep, Stephen.
(01:59):
What's going on?
Speaker 3 (02:01):
Yo? How's it?
Speaker 2 (02:02):
Gon Pile? I'm hanging in there. I'm hanging in there.
How'd you say?
Speaker 3 (02:07):
Off? My day was good? I had a good day.
Speaker 2 (02:12):
Awesome, amazing, amazing. I know you're kind of busy, but
this talk, I'm very I was looking forward to this,
this talk on with with you tonight because the people
are going through a lot when it comes to food.
You know what I'm talking about. That's I do. I
(02:34):
understand it. I was like, wow, I went to that
uh you know smith footing over there by your uh
your bagel shot right, and it was like everywhere you know, people,
(02:58):
it was like everywhere, you know, trying to find this,
trying to find that, couldn't find this, couldn't find that. Yeah.
Speaker 3 (03:07):
I was like, wow, Yeah, it's definitely getting crazy out here,
and the prices are reflecting it.
Speaker 2 (03:18):
Is it because of the what we're going through today
or the changing of command or what.
Speaker 3 (03:28):
You know? I don't I don't know where it comes from,
how it can come from the top or from the sides.
I mean, you know, if we just talked about eggs,
they say they kill them, but there's so many of them.
I don't see why they're so expensive. It just doesn't
equal up to me. So for that, I don't think
I'm you know, I'm I'm the soldier. I don't know
(03:56):
what that's what the general doing up there, you know
what I mean. It's exactly to say. It's really hard
to say. In today's everything is on the television, and
I still.
Speaker 2 (04:07):
Don't know who to believe. Yeah, I'm looking at that
with speaking of eggs, you know, like say, for instance,
today the eggs are going up like just almost a
dozen or twenty four eggs, it's like almost going almost
they charging almost a dollar. Ag.
Speaker 3 (04:28):
Oh, I'm paying more at a wholesale price. I mean
I use extra large eggs. But in the bakery world,
you know, we're paying twelve and thirteen dollars a dozen wholesale. Yeah.
Speaker 2 (04:43):
Pretty rough.
Speaker 3 (04:43):
It's pretty rough, you know.
Speaker 2 (04:44):
And then you know, and now that's from out here
or what just just coming from any other farms?
Speaker 3 (04:56):
Yeah, no, no, we get everything from California. So our
eggs I'm straight from California. And then that bird flew
and now the bird flu number two, and you know,
they just keep hitting it. So you know that it's
not something that I could take off my menu because
I'm a breakfast place, so I'm not that's gonna change
(05:19):
my product because of chricing, you know. So at this
point I take the hit and just hope that the
that this doesn't go on for years, you know what
I mean, I'm.
Speaker 2 (05:31):
All right about that.
Speaker 3 (05:33):
It's okay, Yeah.
Speaker 2 (05:35):
You're right about that. So primes of when we're talking
about maryorpod, let the world know about what maryor park
because I had an issue with that yesterday.
Speaker 3 (05:48):
With say that again, do you have.
Speaker 2 (05:52):
Do you know the that's talking about by being the
chefs or whatever maryorpap uh the world today that they
don't understand mirrapa unless they work in the kitchen. Mm hmm.
Speaker 3 (06:08):
And that's the way we've set up out so that
makes our cooking, you know, fun and easier. I guess
what you want to say.
Speaker 2 (06:15):
Yeah, you're right about that. You're right about that. Like
the stake, Uh, yesterday, I would I made meat low,
I made a hundred sweet corn, I made the roads
and baked potatoes, and I had to least go to
(06:37):
two to three stores just to get all of my products. Right,
that's fast ridiculous.
Speaker 3 (06:45):
It is. It is and and and a lot of
it is is produce. And I mean, you know, I think,
you know, one of the distributors say is that that
the bird flud might be getting into the into the
beef world now too. So if that happens, you know,
we might be seeing that.
Speaker 2 (07:03):
Go up again for home.
Speaker 3 (07:06):
I just hope it's not that long, you know, you know,
we can't go on right egg prices. You know, it's
just like the gas, it's the same thing. You know,
rural towns it's two and fifty cents and we're at
you know, almost four bucks, you know.
Speaker 2 (07:25):
Yeah, you're right now. In the South, it's not that much.
It's only like two dollars, two dollars fifty cents to
three dollars.
Speaker 3 (07:35):
And and that that price reflect the eggs too. Down there.
Are they having the same issue you think? Or is
it just the weather post having.
Speaker 2 (07:44):
The same issues. But in the process they have it
to where they can have more locations to tell it
for a better.
Speaker 3 (07:57):
Price, right right, I dig it? Hm hmm, yeah, well
you know they I don't know, it's so hard.
Speaker 2 (08:12):
It's getting ridiculous. I'm like, I'm like, my goodness, just
to just to make that one dish or that that
that that whole that whole dinner. It took me almost
it didn't take me a long time. But you know,
because you I had to make my I make my
(08:32):
mayor mayor my my sauce from scratch. Oh that's one
thing that you can't rush right.
Speaker 3 (08:42):
And you can't shine on. You can't get the wrong item.
You have to buy the right stuff.
Speaker 2 (08:47):
You're right about that. Yeah, you're right about that. Like
uh so, like said, for instance, I'm gonna I'm gonna
come up with a quickestion ah fars of ingredients. Do
you tell your ingredients to everybody? Yeah? Did you hear
(09:11):
what I said?
Speaker 3 (09:12):
I heard. I will tell everybody my ingredients and my recipes.
Speaker 2 (09:16):
I don't. I don't tell them. You don't, I do
not tell them. I tell I do not know.
Speaker 3 (09:26):
I'm going to be on your side for this now,
and I'm not saying nothing to nobody.
Speaker 2 (09:31):
Okay, reason why because I let's put it like this,
that's something I love. Now. There's certain things that I like, say,
for instance, there's certain things that I tell like like
if they want to, they like say, for instance, yesterday
(09:53):
I was at the meet party in Smith's lu King's
and they was asking me. There was this young man
asking me about how do you make your meat? Most
I asked them. I told them of certain things, but
I don't tell them the the main ingredients.
Speaker 3 (10:12):
Right right, I did that. I did that, or even quantities.
You know they don't.
Speaker 2 (10:16):
Yeah, I.
Speaker 3 (10:19):
Understand you. Yeah, you know. I'm just an open book.
I'm just an open book, you know. I I love
I love people. I love my recipes. So m h,
I'm okay with it.
Speaker 2 (10:33):
That's a good thing. Now that for instance, Uh, how
do you think about your your New York New York
going to do this year? How you the Giant's going
to do you this year? Oh?
Speaker 3 (10:45):
I do hope they do great?
Speaker 2 (10:46):
Come on Giants exactly. I got a.
Speaker 3 (10:53):
Let's say that again.
Speaker 2 (10:54):
About your cubs, the Chicago Yeah, what about you? Well, uh,
your baseball team.
Speaker 3 (11:03):
Baseball team, Yeah, absolutely, we got to root for baseball.
Now we're gonna have our own over here soon.
Speaker 2 (11:10):
Yeah. I'm gonna go for the A's definitely. No matter
where I'm at, I'm gonna I'm gonna definitely go for
the A's because I was born and raised here.
Speaker 3 (11:20):
Oh great, I'm gonna root for them too. Bro, this
is my home.
Speaker 2 (11:27):
I love. Now let's let's uh ask about I'm gonna
ask you a little bit about your history about how
did you start. I'm New York Bagels.
Speaker 3 (11:42):
In New York Bagels.
Speaker 2 (11:43):
You know.
Speaker 3 (11:44):
I started by going in there and having a bagel.
Speaker 2 (11:49):
Yeah.
Speaker 3 (11:49):
Really, I live right down the block I went in.
It was called New York Bagel and uh and Gyros
euros uh. So you know I went in for bagel.
I I kind of got a little connection with the
with the place, and you know, one thing led to
the other, and two months later it was mine.
Speaker 2 (12:12):
I'm amazed, amazing.
Speaker 3 (12:17):
Before I went into that store, I've been in the
bread business and wholesale and the Italian restaurant, Italian deli business
my whole life. But I never really made bagels. But
I love what I do. I put my nose to
the grind. I figured it out and I believe it
in you know what, in six months a year, I
(12:38):
I believe I got a great recipe. I got a
good bagel, I got a good texture, and I think
it's like anything else, you know, I would think a
doctor's got to love what they do to be a
doctor or or or an auto mechanics. Gotta love to
fix cars to be an auto mechanic, I just love
to do it.
Speaker 2 (12:57):
You're right about that. You Yeah, like say, for instance,
my my my specialty is Italian cuisines or a saucier.
Love make sauces. I can make a mean part of sauce.
(13:21):
Oh I don't just out of mayonnaise relatives. And then
all of the spices that I put in there.
Speaker 3 (13:36):
Wow, sounds good.
Speaker 2 (13:40):
I know you know what you're doing.
Speaker 3 (13:45):
I like all of it, you know, and you know me,
I'm a big boy shaw I. I like to eat
everything exactly exactly.
Speaker 2 (13:54):
That's understandable. Yes, now now check this out possible. Congratulations
on Best in Las Vegas. Now, how long? How many
years have you been Best in Las Vegas?
Speaker 3 (14:12):
Well, we did, it's been three years in a row,
and then we hit a year before. But you know,
COVID kind of stopped everything there, you know, for a
couple of years they didn't have it. So we got
nineteen and then we got twenty two, twenty three, and
twenty four.
Speaker 2 (14:31):
Yeah, that's pretty good now loving it. You see like
a lot of people not coming through your store all shakes,
all ethics and everything. It's how did you feel when
they come in your store and they just asked, can
I give a bago?
Speaker 3 (14:52):
Yeah? I got a lot of people that ask for donut.
Yeah for really you know, oh yeah, a lot of
people make the mistakes same thing. They asked for sour
cream instead of cream cheese. Yeah, it's a it's a.
Speaker 2 (15:09):
It's fun.
Speaker 3 (15:09):
We have fun back there, you know, you see us
from go back there. It's it's a fun place.
Speaker 2 (15:15):
Yes, it is, yes, it is, Yes, it is.
Speaker 3 (15:18):
Like everybody. We get a lot of you know, people
from all around, not even you know, from We're starting
to get you know, people from the strip that here
on vacation, which is really nice to see the you know,
the tourists. It's kind of cool.
Speaker 2 (15:35):
Yes, yes, that's that's great. Just to just to see
people coming from all around the world, just to see
New York bagels. That's a great scis it?
Speaker 3 (15:49):
I love it? I love it.
Speaker 2 (15:51):
Now you have all sorts of bagels and bakery something,
but you have.
Speaker 3 (16:03):
Well it's a New York place, so you know, we
have all kinds of bagels, if you know, everything that
all the people would have from all the different seeds
from everything. And I make egg bagels, a traditional New
York egg bagel, which is really good. I make colededino bagels,
pizza bagels. I make a thing called a biali, which
(16:23):
is a New York thing, and it's it's a round,
doesn't have a hole, and it's got onions and poppy
seeds in the center, and it's baked in the oven,
not boiled like a regular bagel. And then you know,
from there, we got, you know, from chicken salad to
chipolte chicken sandwiches, you know, you know, and the best
(16:45):
corned beef and pistrami. And I make all the tuna
fish and egg salad and chicken salads.
Speaker 2 (16:51):
And yeah, my favorite, My favorite is the egg salad.
Speaker 3 (16:59):
Oh yeah, I love the eggs. You know. I like
to put egg salad into the salad together on a bagel.
I don't know what the combination is, but it works
great for me.
Speaker 2 (17:10):
I haven't tried that yet.
Speaker 3 (17:12):
Next time you're in, I'll make you out on the
side of your pastrami.
Speaker 2 (17:17):
Okay, yes, sir, yes, sir, yes, sir, yes, sir, definitely
I had. I came and got my favorite bagels today.
The Asiaga bagel and the plane.
Speaker 3 (17:33):
Uh huh.
Speaker 2 (17:35):
I didn't get a big order. I didn't get a
big order. I just got the six huh. Yeah, yeah
it was it was great. It was really great. I'm
still the tasting them bagels right now, right on.
Speaker 3 (17:57):
I love them too.
Speaker 2 (18:00):
Yeah. So before we close the show, not the world
know where your your franchise or your your shop is
at all.
Speaker 3 (18:19):
We're in on Rancho and Charleston South Rancho right next
to uh Starbucks in the Smith's Shopping Center. You know,
it's a nice little place you can sit down, take
to go. We do all those Ubus and grub hub stuff.
It's in today's world. You can't can't work without them anymore,
(18:45):
you know. Yeah, you're right about that. You're right about that.
Speaker 2 (18:50):
Now, nast situation with that, the situation with that about
the Grand Gold. Is it easier and you carrying it yourself?
Speaker 3 (19:04):
Well, it's not that it's easier. It is easier because
it's it's it's a whole nother like a whole other business.
You know, to do deliveries. It's a whole nother business
because you got to have delivery drivers. Now you've got
to have insurance on your delivery drivers, you have to
check their insurance, you have to check their driver's license.
You know, they can get into an accident tonight and
(19:24):
come to work tomorrow with a dui and you know
all that insurance stuff. So for that, it's way easier.
But we pay a lot for for for the for
the ease of it. So for me, I'm I'm okay
giving up for how much percentage they take because I
(19:46):
don't have to really think about that, you know what
I mean? I would in all my other places I've
ever had, I've never used services like that, even with
them in my restaurants, I never took them before. But
for this location and this kind of this kind of business,
it's it just seems to fit better. Uh, there's a
(20:08):
little bit more meet on the profit for it, so
you give it away to them and make it easier
for your employees.
Speaker 2 (20:17):
Awesome. So parts of grub lub and any other Yeah,
what would you what would you like? What do you
prefer besides the deliveries? Do you like? Grub?
Speaker 3 (20:35):
I like people, So I really like the best is
when people come in and say hi. You know, I
don't even know the people on grubhub and Uber and
all those because it's just a name to me. So
I get to know the people's name, and I might
write something on their on their receipt, you know, as
little smiley face because they've been here before. And I remember,
you know Christopher d that comes in every Wednesday. I
(20:58):
know him. I don't know, I've never seen him, never
talk to him, but I know him.
Speaker 2 (21:02):
So I'm still good.
Speaker 3 (21:05):
But for me, you know, I like to see people.
Speaker 2 (21:09):
It's amazing. I love that too. I love that, and
I know that that you are a people, a people
of person. That's a great thing.
Speaker 3 (21:19):
Yeah, yeah, you got to be in this visit. And
and why be mad at the world all the time?
Speaker 2 (21:28):
Yeah, I hear that.
Speaker 3 (21:30):
Long, So let's let's be happy awesome.
Speaker 2 (21:36):
Before. I'm not going to hold you too long because
the reason why I'm saying I'm not going to hold
you too long because I know you've been on your foot,
your feet and so so long. But before we closed,
I showed let them know the work the world knows
something positively.
Speaker 3 (21:56):
About me or about the world.
Speaker 2 (21:59):
In general, because we're going through so much in today's
time and today's sizing, they need to know something.
Speaker 3 (22:07):
I think in the food world it's all gonna get better.
I see light at the end of the tunnel for sure.
I just want the tunnel not to be that far away.
So for positive we get up. Let's get up, let's
go to work, Let's get done and get this over
with so we could be and our kids and our
kids kids live the way we didn't. You know, that's
(22:32):
what I think. I'm ready amazing. That's a great nugget tonight.
You're always welcome on the show anytime.
Speaker 2 (22:43):
But I would like to think of our underwriter Joel
Roy's positive power putting one crucial media LLC for opening
up the airways. And I would like to thank our
listeners in the United States were listening from the East
Coast to the West coast just to tap in on
(23:06):
Musician Matters and the chef talking tonight. So as of
right now, we're signing off and have a blessed day.
You too. Huh h.
Speaker 3 (24:00):
You are listening to Junior Slave Worldwide podcast.
Speaker 1 (24:05):
Join me as your host, Rogert Swift, and boy do
I have the Swift sauce for you. Musicians Matters podcasts
live right here four thirty pm Pacific Standard Time and
seven thirty pm Eastern standard time every Wednesday on all
digital platforms on Positive Power twenty one Christian Media LLC.
Speaker 2 (24:31):
Let's Go. You are listening to Jeruoris Live Worldwide podcast
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