December 4, 2024 • 31 mins
Donations update and more giveaways / The origins of Chef Bruno / what it means to donate // Talking to Mackenzie who is a hospitality student / All about the bread // Talking with Ed Garrigues from Wendys // Bet on different experiences
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Episode Transcript
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Speaker 1 (00:00):
Kf I Am sixty you're listening to Later with Mo
Kelly on demand on the iHeartRadio app.
Speaker 2 (00:09):
Later with Most We're live everywhere on the iHeartRadio app.
Speaker 3 (00:26):
Later with Mo Kelly is Giving Tuesday and the fourteenth
annual KFI Pastathon still is going strong. Chef Bruno's charity,
Katerina's Club, provides more than twenty five thousand meals every
week to kids in need right here in southern California.
Because of your generosity, it's not too late. You can
always come out and see us at the live KFI
(00:46):
Pastathon broadcast. We're at the Anaheim White House, which is
eight eight seven South Anaheim Boulevard. We're here until ten
o'clock tonight and you can donate on site. You can
drop off pasta or your sauce donations. But if you
can't make it here you can't make it out to us,
we will miss you. But you can donate now or
bid on auction items at KFIAM six forty dot com
(01:08):
forward Slash Pastathon. We have some great experiences and gifts
which are available for you to bid on. And also
today only until nine PMC you have one more hour
you can get you can go into Wild Fork Foods
various locations in Huntington, Beach, Coasta, Mesa, Mission Viejo, or
Laguna Neuel, do your regular shopping and say KFI Pastathon
(01:30):
at checkout, and fifteen percent of your total will be
donated to the KFI Pastathon. You can shop at any
Smart and Final store and donate any amount at checkout
through December eighth, so it does not end tonight, it
goes through December eighth. And speaking of December eighth, you
can go to any Wendy's restaurant here in southern California
(01:51):
and donate five dollars or more and get a coupon
book for Wendy's goodies through December eighth, and one hundred
percent of your donation goes to Katerina's Club. No administrative fees.
One hundred percent of your donation goes to Katerina's Club.
Speaker 2 (02:06):
And we have an update.
Speaker 3 (02:08):
As of eight pm, we have thirty two thousand, five
hundred and forty five pounds of pasta and sauce which
have been donated, and we have seven hundred and fifty
four thousand, six hundred and thirty seven dollars in donations
to help feed children all across all across southern California.
Speaker 2 (02:36):
And that's the best part of this.
Speaker 3 (02:37):
I always look forward to the updates because I know
it's good news coming. It's not often you can say
I expect good news, but every single hour we know
that good news is coming. I can go over to
Michelle and she's gonna hand me some good news, and
I get to pass on that good news to all
of you. And let me bring back in to Walla Sharp,
the producer of the show, who's been given away T
shirts and doing trivia contests.
Speaker 2 (02:59):
What if if you've been doing during the.
Speaker 4 (03:00):
Break, really meeting and greeting and talking to all the
fantastic people here.
Speaker 2 (03:06):
There are like fifty eleven people here.
Speaker 4 (03:08):
It's almost too crowded for any more people to join,
but you still can. We will make room for you
one of them on in giving away wonderful prizes. We
still have your opportunity to win this big ass basket.
So make sure you have grabbed a raffle ticket. No
cost enter is just get a ticket for being here,
but you have to be here till the end of
(03:29):
the show.
Speaker 2 (03:30):
And I forgot we have one more thing.
Speaker 4 (03:33):
To raffle off yes you do not just this big
ass basket. Every ticket that goes in here also qualifies
to win tickets to the most fantastic show ever.
Speaker 3 (03:42):
The Grits and Glamour Tour, which is coming up on
December fifth at Lamarada Theater. We have a family four
pack for someone who is here right now.
Speaker 2 (03:51):
So if you're in your car thinking about going home,
don't do it.
Speaker 3 (03:54):
Just come on down to the Anaheim white House, which
is eight eight seven South Ada Hide. If you think
about if you want this big ass basket, will just
come on down to the Anaheim white House. If you
want to make a donation, don't go home, just come
on down to the Anaheim white House. We have a
chair or two for you and someone else. There is
an open bar. No, we're not paying for your drinks,
but you can get drunk, drink responsibly.
Speaker 2 (04:17):
And also we got to think Anaheim Hilton.
Speaker 3 (04:19):
The accommodations for our KFI Pastathon crew have been provided
by Hilton Anaheim, a four star hotel featuring newly renovated
rooms with views of the Disneyland Fireworks.
Speaker 2 (04:30):
The perfect locale for your next staycation.
Speaker 3 (04:33):
Book your room at Hilton Anaheimhotel Dot com and I
love being part of postathon, listening to people tell me
stories of how they met Chef Bruno, or how they
enjoyed coming to the Anaheim White House, or how they
know someone personally who was fed because of pastathon, or
(04:56):
if they know a family who has been rehoused specifically
because of Caterina's Club. That's the best part for me.
It's one thing to talk about this in the abstract.
It's one thing to say, Oh, children are being fed
twenty five thousand each and every week. That's kind of
hard to really wrap your mind around. But when someone
comes up to you and says, Chef Bruno saved me
(05:20):
and my family, it makes it much more tangible. It
makes it real and you can see how lives are
being changed each and every week.
Speaker 2 (05:30):
That's why and.
Speaker 3 (05:31):
I do recommend people actually come down to the Anaheim
White House. Meet Chef Bruno, talk with him, find out
how he does what he does, how he makes this
magic every single week. Have him introduce you to some
of the volunteer staff people that he's who he's helped personally,
who are working here in the restaurant, who will go
(05:53):
on to different careers. Listen to how he has changed
people's lives.
Speaker 2 (05:59):
Don't get me wrong. I appreciate each and every one
of your donations.
Speaker 3 (06:02):
I do, but it's also more important to learn about
the actual people, not just the process, but the people
who he's touching, the people that he's feeding, the lives
that he's changing, the families that he's rehousing. Once you
hear that firsthand, you get a more complete understanding of
(06:23):
how important not only this night is, but how important
Caterina's Club is to help people as best you can.
Right where you are. We're not helping people, and there's
nothing wrong with it, but we're not helping people who.
Speaker 2 (06:37):
Are on the other side of the country per se.
Speaker 3 (06:39):
We're helping kids right here that you would presumably pass
each and every day.
Speaker 2 (06:46):
And it's so simple, it's almost difficult. It's so simple.
You think, well, I can't really be helping that many children. No,
it is that simple.
Speaker 3 (06:58):
Every single donation that you you have is going to
be feeding children. It is an A B proposition. With
your donation, children are being fed. It's that simple.
Speaker 2 (07:10):
And if you still have time, I mean you do
have time.
Speaker 3 (07:13):
If you still want to come down and see us,
you can see us at the Anaheim White House, which
is eight eight seven South Anaheim Boulevard. We will be
here until ten pm. We're going to keep this party going.
I see the drinks are still flowing to Walla is
gonna be giving away more later with Mo Kelly Swag
during the break, and we're gonna be auctioning off great prizes.
Speaker 2 (07:34):
You need to go to KFI AM six forty.
Speaker 3 (07:36):
Dot com forward slash Pastathi so you can bid on
an exclusive experience, including co hosting later with Mo Kelly
on a Friday night, the whole show from beginning to end.
If you've ever wanted to be on the radio, it's
there for you. It's there for the taking. So KFI
(07:57):
AM six forty dot com Forward slash pot that's the thought.
Speaker 5 (08:01):
You're listening to Later with Moe Kelly on demand from
KFI AM six forty.
Speaker 2 (08:08):
Later with moke Kelly.
Speaker 3 (08:08):
We are live everywhere on the iHeartRadio app as we
continue to come to you from the Anaheim White House
on this occasion of the fourteenth Annual Pasta Than and
joining me right now is Mackenzie, who is a hospitality
student at Bruno's Hospitality Academy. A junior in high school, McKenzie.
Is a pleasure to meet you tonight.
Speaker 2 (08:30):
How are you?
Speaker 6 (08:31):
I'm good, how are you? And it's a very good
pleasure to meet you too.
Speaker 2 (08:34):
You are a hospitality student.
Speaker 3 (08:37):
How did you come about entering that program?
Speaker 2 (08:41):
How did you first find out about the program?
Speaker 6 (08:43):
I first found out about the program through my coinary
and hospitality program at my high school, and two people
have actually entered here last year before, so my teacher
decided to recommend it to us.
Speaker 7 (08:54):
Again.
Speaker 3 (08:55):
When did you know that this is what you wanted
to do? At least at this point in your life.
You believe it's what you want to do.
Speaker 6 (09:01):
I believe that like that. I wanted to do something
that had to do with culinary and hospitality when I
was really little, because I've grew I like grown up.
Speaker 2 (09:08):
In the kitchen. Okay, you're not that old now, you
know that, right?
Speaker 3 (09:11):
No?
Speaker 2 (09:13):
Did what did it look like?
Speaker 3 (09:14):
I mean, did you want to one day have your
own restaurant? Did you want to work as a line
cook or a sous chef? What did it look like in
your vision?
Speaker 6 (09:23):
I wanted to actually own my own bakery in a way,
because I really like baking a little bit more than cooking. So, yeah,
did that.
Speaker 3 (09:30):
Come from someone in your family, like you were learning
from maybe a grandparent or a parent, or is it
something you just developed a desire to learn on your own.
Speaker 6 (09:39):
I actually learned from my grandma and my mom, and
like they've always just cooked a lot of meals and
I just learned more from them.
Speaker 3 (09:48):
Do you have a specialty? Do you have a favorite
baked good or item you'd.
Speaker 6 (09:52):
Like to do, probably like homemade coffee cake for in
the morning.
Speaker 3 (09:58):
Who is your biggest critic? I'm quite sure I think
I know this answer. Let's see if I'm right. I'm
I'm willing to bet that your grandmother or mother has
special recipes that they won't give you yet.
Speaker 2 (10:16):
Yes, which ones are those?
Speaker 6 (10:21):
It's like the ones that they make occasionally on like
family dinners and everything, and so it's like roast or
just like these desserts I don't know, like pork chops
like stuff like that. They keep like this special recipe
in a book, but then they like how to the
Way books, so I can't find it until I'm older.
Speaker 2 (10:41):
Okay.
Speaker 3 (10:43):
As a part of this internship, I know you're learning
something every single day. What surprises you about what you
learn is it like. For example, some may start in
the hospitality industry and they're surprised at how much work
is it's involved.
Speaker 2 (10:57):
Has anything surprised you so far?
Speaker 6 (11:00):
How much people like bread?
Speaker 2 (11:02):
I happen to be one. Just keep the bread floid.
What else have you learned or noticed? Lowell?
Speaker 6 (11:08):
I've learned a lot about how to communicate better with
customers and how to address their needs and how to
do it in like a timely manner, and also how
to be in a fast paced environment without getting like
overly stressed.
Speaker 3 (11:21):
Customer service, I believe is probably the most difficult facet
of any industry. When I say you're front facing, you're
dealing with customers, You're dealing with people, maybe they've had
a bad day, maybe they're just naturally impatient, and you
don't get to have a bad day at least on
your face. How did you go about learning how.
Speaker 2 (11:43):
To manage that?
Speaker 6 (11:44):
Well, if I ever feel like I'm just having a
really bad day, I'll take at least one minute to
myself and then I'll recollect my thoughts and know that
I have to do this in order so everybody else,
like I don't bring anybody else down. And so I've
learned from that and from there on I've always had
like a smile on my face.
Speaker 2 (12:02):
How involved is Chef Bruno in this process? Still? How
often do you see him? Is he hands on? Is
he pulling you aside and giving you personal advice? How
does he work with you?
Speaker 6 (12:12):
He's basically here almost all the time I'm here, and
he's always just going around, especially in the kitchen, and
he's making sure we have like everything we need to
do and that we do it correctly.
Speaker 3 (12:24):
What are the different facets of hospitality that you're learning.
Speaker 2 (12:29):
I'm learning.
Speaker 6 (12:32):
A lot about just service and how to address, how
to address people and time management.
Speaker 2 (12:39):
How long are your days? Usually?
Speaker 6 (12:41):
My days are Usually we only have to be here
for about five hours, but if we want to, say
a little bit over time, we can't, and then that'll
just contribute to our hours.
Speaker 3 (12:52):
Have you seen anything which says, okay, now, I thought
when I started, I wanted to do this, but now
I really really want to do this because I learned
something along the way.
Speaker 6 (13:03):
It's probably I've always wanted to be in like the restaurant,
but now that I'm actually here, I've kind of just
wanted to be like more involved, especially in the front
a lot because I like interacting with customers and helping them.
Speaker 3 (13:18):
You like to interact with customers, That'll change.
Speaker 2 (13:24):
But it's true. What is the best part of what
you do?
Speaker 3 (13:29):
Yes, you like to interact with customers, But is it
seeing a smile on one of their faces? Is it
knowing that they're going to come back because of the
service that you've given. What do you think is the
best part.
Speaker 2 (13:41):
Of what you do?
Speaker 6 (13:41):
I think it is because of the smiles that become
across their faces, especially when I noticed they're like a
little like not talkative. I'll make some jokes and then
they'll they'll laugh and it will make me feel like
I'm actually doing something to help somebody. And I know
that in the long run that if they're really having
a bad day, so like given a small simple smile
can help them.
Speaker 2 (14:01):
What are you looking for? How do you know that
it's a good time for a joke or not?
Speaker 6 (14:05):
Because I always know it's a good time for a
joke if they're talking about the bread a lot, or
if they just don't seem that talkative.
Speaker 2 (14:13):
There's that bread there again.
Speaker 3 (14:17):
What do you think is going to be next for
you in your career? Because now you have this is
that you can put on your resume. You have worked
in one of the best restaurants in California and probably
the country.
Speaker 2 (14:30):
What is next for you?
Speaker 6 (14:32):
I think I can get into a lot of like
bigger restaurants, high end restaurants with this, especially because it
is more of a high end restaurant. And also I
would want to play hereafter so I would get more
of that experience.
Speaker 3 (14:46):
Would you want to work more as in the service
industry or would you want to also see what your
baking skills.
Speaker 2 (14:56):
May lead to.
Speaker 6 (14:57):
I kind of want to lean towards what my big
married too.
Speaker 3 (15:01):
All Right, you don't have to choose one or the other,
but you know you have the whole world in front
of you, and that's the best part of having a
clear vision of what you want to do.
Speaker 2 (15:09):
And you're already ahead of the game.
Speaker 3 (15:11):
You are ahead of most of your peers, probably all
of them who have any inclination of working in this business. Mackenzie,
I want to salute you and thank you for coming
on the show tonight. Thank you for what you're doing
at the Anaheim and White House, and I wish you
but nothing but success. McKenzie is a Hospitality student here
at Bruno's Hospitality Academy. Congratulations, much success to you. It's
(15:33):
Later with Mo Kelly. It's Cafi Pastathon and we move on.
Don't forget go to KFIAM six forty dot com Ford
Slash Pastathon where you can see all the auction items
and make your bids.
Speaker 2 (15:44):
We're getting down to the end.
Speaker 3 (15:45):
You have a little bit more than an hour if
you want to make that bid and make a play
for a special experience.
Speaker 5 (15:51):
You're listening to Later with Moe Kelly on demand from
KFI AM six forty.
Speaker 2 (15:57):
Later with Molly twenty twenty four. We're live everywhere on
the iHeartRadio app.
Speaker 3 (16:04):
There's still time for you to come and join us
at the Anaheim White House, which is eight A seven
South Anaheim Boulevard.
Speaker 2 (16:10):
We're here until ten o'clock.
Speaker 3 (16:11):
You can make your donations on site or at any Wendy's.
As a matter of fact, and joining me right now
is the VP of Cotty Foods, Ed Garrigus.
Speaker 2 (16:20):
How you doing, sir? Doing great?
Speaker 3 (16:22):
It is always yes, give it up, give it up.
It is always great to see you. Not only are
you helping, but you're personally invested.
Speaker 2 (16:31):
You are here. You are very.
Speaker 3 (16:33):
Much a part of the process of helping feed children
in your way through Wendy's what possessed you to even
get involved.
Speaker 7 (16:42):
Well, listen to you guys on the radio for several
years talk about it and the fact that you know,
just hearing that there's kids going to bed at nighttime
without food. And then my wife's in the education business,
and you know, she would talk about, you know, kids
come to school and they were hungry in the morning,
and how much different it is when they try to
learn and they don't.
Speaker 3 (17:01):
Get food in their real They can't concentrate, they can't
I think about how why someone told me long ago,
just try to do what you can with what you
have right where you are right And we all have
various levels of what I.
Speaker 2 (17:14):
Call blessings to be able to help people in various ways.
But this seems more personal for you.
Speaker 7 (17:21):
Well, it just seems so simple to me. You know,
when you can donate a dollar and you can feed
a child one night, at least it's a dollar, and
at least it's one night, you know, So it just
seems really simple. It's a simple thing to do, and
it amazes me how difficult we make things in life.
Speaker 3 (17:37):
We do make it more difficult than it is. Speaking
of simplicity, you were the guiding force. Correct me if
I'm wrong as to how you can walk into a
Wendy's and you can make your donation and get a
coupon book in return.
Speaker 2 (17:52):
Where did that come from?
Speaker 7 (17:53):
Well, as usual, it's easier when you offer something to
get somebody to come in.
Speaker 2 (18:00):
Oh say that again. Yeah, I mean.
Speaker 7 (18:03):
It's one thing when you sit there and say, hey,
you can stop by and donate some money. But if
you stop there, sit there and say, hey, you can
get fourteen dollars worth of free food for five dollars,
then people get a little more interested.
Speaker 3 (18:14):
I have to say personally thank you because not only
have you supported KFI generally, not have you only supported
pastathon specifically, but you've also supported me personally with how
you stepped in and helped sponsor our laid with mo
Kelly pre Halloween swore.
Speaker 2 (18:31):
So let me say.
Speaker 3 (18:32):
Publicly thank you because once again, and you just step
up out of nowhere.
Speaker 7 (18:38):
Well so you.
Speaker 3 (18:39):
Don't know the story behind the scenes, he just stepped
up and stepped in and made it happen.
Speaker 2 (18:45):
So I'm saying again, thank you.
Speaker 7 (18:46):
Well, and actually that was another franchise that stepped up
for us and got you who put us in contact?
I put you in contact, but who said it?
Speaker 3 (18:57):
He's going to make sure that everything was going to
be all right. It's okay that you're humble.
Speaker 7 (19:02):
We're gonna tell the I mean, you know, without the
other seven franchisees, yes, stepping up, you know, we'd get
some money in, but we wouldn't get as much as
we're going to get in. You know, it takes all
of them. It's not like you got one guiding force.
You know, in southern California, everybody has to be willing
to do it, and they all have to be willing
(19:23):
to push it.
Speaker 3 (19:24):
I wonder what you hear from people, and I believe
it has grown over the years. When I look at
Tim Conway Junior and he's in a drive through window,
fumbling around trying to serve people their fries, I don't
know if that was a good idea, but it was funny.
It was funny funny. I don't know about fun for him.
Speaker 7 (19:40):
The best part was watching them put on the gloves.
Speaker 3 (19:44):
But it speaks to me about how people are more
aware than ever before.
Speaker 2 (19:49):
Yes, people are participating more than ever before. What are
you hearing from people?
Speaker 7 (19:54):
You know, I think it's getting out there a little
bit more. We're in our third year now, the other
franchisers stepping up even more.
Speaker 2 (20:01):
Today.
Speaker 7 (20:02):
We had two of the other franchisees actually here helping
at the pastathon at the White House. There's one franchisee
out there right now that's you know, at the tenth
still selling the books right now at eight o'clock at night.
So you know, they're getting more involved and they're really
starting to push it a lot more. So I think
moving ahead, you know, we should see.
Speaker 2 (20:21):
Good things now.
Speaker 3 (20:23):
Historically people sometimes think that all this ends tonight at
ten o'clock, and it doesn't. Wendy's we're going all the
way through December eighth am, I correct, correct, yes, So
how can we make sure that people know and remember,
because sometimes when you leave the moment, you lose the moment,
and we don't want people to lose that momentum because
(20:43):
there's a lot that we can do. They don't know this,
but a lot of donations do come in after pastathon
because they've been hearing about it all day and they think,
oh my gosh, it's eleven o'clock.
Speaker 2 (20:53):
It is too late, but it's not too late.
Speaker 7 (20:55):
No, No, they have all the way until Sunday to
sell it. You know, Now, how do we keep it
out there? I'll be up to you guys, but you
know we'll be taking the money all the way up
until Sunday.
Speaker 3 (21:06):
You talked about how, in its beginning stages you had
a conversation with your wife, and if you're anything like me,
those conversations usually have disproportionate weight than other conversations. What
has she said to you that you're allowed to tell
(21:26):
us in the years since, as.
Speaker 2 (21:28):
She has seed the growth of all of this, this partnership.
Speaker 7 (21:32):
Well, you know, I don't know about most relationshipships, but
in my relationship, she has more of the conscience, you know,
because I'm a businessman and that's you know, the daily drive.
But she's the one that, you know, gets me to
look more out into the world and see what's going
on around me more than you know what's just happening
day to day working in the restaurant.
Speaker 3 (21:54):
So we've had any number of conversations where we talk
about relationships and the conscience of what we do.
Speaker 2 (21:59):
And I know that your wife is is a very
steady and strong force.
Speaker 3 (22:04):
And I think it's necessary that we acknowledge that because
it's it's I will say, it's a sum total of
a lot of people who they don't see, who are
making their contributions and and putting their their handprint on
all that we do.
Speaker 2 (22:19):
And what if she told you to do next?
Speaker 7 (22:22):
She hasn't told me to do anything yet, but you know,
next year, I think she'll have a lot more time
to tell me because she's retiring, so she'll have all
kinds of time to talk to me. But you know, yeah,
she has a huge influence on you know, what I
do and everything. But you know it really we give
people the opportunity, yes, and they're the ones that run
(22:45):
with it.
Speaker 2 (22:45):
You know.
Speaker 7 (22:45):
I have a great group underneath me, my directors, my
operators and all that, and they're the ones that make
it happen in the store. I got fifty four stores.
I'm not making it happen in fifty four stores.
Speaker 3 (22:56):
Well, I will say this because it needs to be said. First,
Happy birthday, Oh thank you from one Sagittarius to another,
and thank you for all that you do, even though
we may not see it all, even though we may
not know it all.
Speaker 2 (23:12):
Thank you, thank you.
Speaker 3 (23:14):
This is Ed Garrigs, VP Cotted Foods, and you know
him obviously with his work with Wendy's. We'll have more
on Lady with mo Kelly as we continue to celebrate
this occasion. I call it a celebration Cafi's Pastathon. Don't
forget our auction items. You can go to KFI AM
six forty dot com forward slash Pastathon and bid on
our auction items. And you can still come on down
(23:35):
to the Anaheim White House which is eight eight seven
South Anaheim Boulevard and you can hang out with us.
You can make your donation in person, and also, you know,
just say hello to us.
Speaker 2 (23:46):
The bar is still open. I think is it still open?
Speaker 7 (23:52):
Oh?
Speaker 2 (23:52):
There we go. All right, we're gonna have some more
funs to keep it right here.
Speaker 5 (23:55):
You're listening to Later with Moe Kelly on Demand from KF.
Speaker 3 (24:02):
I started the show off tonight talking about how I
was blown away and in awe of your generosity. Because
it's not a one time thing. There are people who
donate every single year sometimes who don't even want any
public acknowledgment.
Speaker 2 (24:20):
I'll give you a perfect example.
Speaker 3 (24:22):
We just had someone come out here to the KFI
Pastathon and pay five thousand dollars for a signed ACDC
guitar beautifully mounted in a gorgeous shadow box by Oh
my Goodness, Erica Records in Buena Park. Of that donation
goes to Katerina's Club five thousand dollars. Didn't want any
(24:45):
public acknowledgement, didn't want their name shared.
Speaker 2 (24:49):
They just cared about the kids.
Speaker 3 (24:51):
And Erica Records is a vinyl record pressing plant that
has over forty years experience in the vinyl record manufacturing business.
Speaker 2 (25:00):
They're keeping vinyl alive.
Speaker 3 (25:02):
If you didn't know, vinyl is one of the hottest
media out there in which you can consume and listen
to music.
Speaker 2 (25:10):
What was old is new again.
Speaker 3 (25:12):
And you can check out their website at Ericarecords dot com.
That's E R I KA Records dot com and they're
at Erica Records on Instagram. And I've been telling you
about these auction items which are available for you. You have
now less than an hour to place your bid or
maybe your final bid. The first item that is available
(25:35):
to you at KFIAM six forty dot com Forward Slash
Pastathon is the opportunity to co host an hour of
the show with John Cobelt. And look, I'm just reading
what it says here, but it's accurate.
Speaker 2 (25:51):
John does not like this idea. In fact, he hates it.
Speaker 3 (25:54):
But it's not about John, it's about the kids, so
we love it. The opportunity here is you can host,
excuse me, co host an hour with John Cobelt. You'll
get to pick the topics and you get to rant
with John about the issues of the day. You're just
gonna have to drink a lot of caffeine because John
expends a lot of energy during the show. You know
(26:14):
how he sounds on the radio, but to watch him
in action is completely different. And I wanna take you
behind the scenes. I'll let you know what goes on
in KFI. John does not say a lot off the air.
He doesn't really talk to just about anyone about anything.
He will very slowly push his chair into the studio.
(26:35):
He's very unassuming. You would not know he's even in
the office until he gets on the air and.
Speaker 2 (26:41):
All hell breaks loose. California is going to hell, and
he'll let you know.
Speaker 3 (26:47):
He'll let you know everything's gone wrong here in the state,
here in the county, here in the city in a
way that only he can, and this opportunity allows you
to be part of it, not.
Speaker 2 (26:58):
Only hear it, but to see it and experience it.
Speaker 3 (27:02):
KFI am six forty dot com Forward slash Pastathon. Also,
there's an opportunity to go to a Dodger game with
both Gary and Shannon.
Speaker 2 (27:11):
Gary is a San Francisco Giants fan.
Speaker 3 (27:13):
I don't know why he's doing this, and well, Shannon,
I don't think she knows anything about baseball. I don't
know why she's doing this, but they're both gonna be there.
You can join Gary and Shannon for a Dodger game.
You and a guest will meet Gary and Shannon at
the Dodger Stadium to take in a.
Speaker 2 (27:29):
Game in a luxury suite.
Speaker 3 (27:30):
You can enjoy unlimited Dodger Dogs and other snacks and drinks,
beer if you're of age, and preferred parking is included.
Now the game is gonna be determined once they can
coordinate a date that works between the winner and Gary
and Shannon. But that's that's a very popular item. It's
available to you and time is running out. Tim Conway Jr.
(27:52):
There's a chance for you to go to a Kings
game with Ding Dong, Tim Conway Junior himself. The winner
will win two tickets to the La King game against
the Boston Bruins on March twenty third at six pm,
and you'll get to hang out with Tim Conway Junior
and a guy named Keith. I don't know Keith, but
I just know he's going to be part of it.
You and a friend will join Conway and Keith in
(28:14):
seats in the lower bowl right above where the zamboni
comes out.
Speaker 2 (28:18):
Those are great seats. And if you are a hockey.
Speaker 3 (28:20):
Fan like I am, this is something else that you
just have to You have to take a look. You
gotta take a look at it. You gotta consider it,
make a bid. And remember, not only do you get
this great experience, you're also helping feed children. And also
i'd be remiss by and talk about our own experience
where you can co host not one, not two, but
all three hours of Later with Mokelly on a Friday night.
(28:43):
We'll do our Friday night name that movie called Classic Game,
and you will be part of it. In fact, if
you want, you can even run the game. We will
coach you. We will walk you through the whole process
of what it means to not only produce a show,
but be an on air personality. This is an exclusive
experience that you don't get anywhere else. I see a
friend Daryl here, who came out to our lady with
(29:05):
Mo Kelly pre Halloween sore, and we gave him the
opportunity to see all the studios. We took them in
the KFI studio, even the opportunity to sit in the
host chair and take a picture next to the KFI
mike as if they were on the air. This you
(29:26):
will be on the air. You will get to hear yourself.
You'll get to hear yourself on the podcast in perpetuity,
for better for worse. You will be able to tell
all of your friends and family that you were on
the number one news talk station in America, and Daryl
will pull up the picture you can see it for yourself.
This is something that you're not gonna get anywhere else.
(29:48):
It's one thing to walk through the studios, It's another
thing to actually be on the air and say for yourself.
KFI Am six forty We're live everywhere on the iHeartRadio app.
I'm Darryl Sexton and I'm sitting in his co host
of Later with Mo Kelly.
Speaker 2 (30:01):
That's how it sounds and it can be.
Speaker 3 (30:03):
You just go to KFIM six forty dot com forward
slash Pastathon and make your bid. Also, you can have
your home whispered by Dean Sharp the House Whisper. You
can partake in a three hour exclusive in home design
consultation with Dean and his wife Tina Sharp that will inspire, encourage,
and cast a vision for all your home could be.
(30:24):
They'll focus on your needs and share every creative insight
which comes to mind in the hope of upsetting you
on the path toward a beautiful home transformation. Whether the
result is affirming the plans you've already made or receiving
new quote unquote game changing insights toward a new world
of possibilities, your time together will give you the confidence
(30:45):
to move forward. There are so many great experiences and
items which are available for auction, but you only have
about forty five minutes remaining. Is that correct, michhew Is
at ninety five nine five is your last and best
chance opportunity to get rid of these auction items, So
don't wait, do it right now. In fact, we're getting
(31:05):
ready to go to break. So this is the time
where you go to KFIAM six forty dot com, forward
slash pastathon and make your bid. I see people with
their phones out, now it is the time to do it.
It's Later with mo Kelly. We got one more hour, friends,
and we're gonna keep on donating and keep on feeding children.
We are live everywhere on the iHeartRadio app.
Speaker 1 (31:24):
You've been listening, so Later with mo Kelly. You can
always hear us live on KFI AM six forty seven
pm to ten pm every Monday through Friday, and anytime
on demand on the iHeartRadio app.
Kf I Am sixty you're listening to Later with Mo
Kelly on demand on the iHeartRadio app.
Speaker 2 (00:09):
Later with Most We're live everywhere on the iHeartRadio app.
Speaker 3 (00:26):
Later with Mo Kelly is Giving Tuesday and the fourteenth
annual KFI Pastathon still is going strong. Chef Bruno's charity,
Katerina's Club, provides more than twenty five thousand meals every
week to kids in need right here in southern California.
Because of your generosity, it's not too late. You can
always come out and see us at the live KFI
(00:46):
Pastathon broadcast. We're at the Anaheim White House, which is
eight eight seven South Anaheim Boulevard. We're here until ten
o'clock tonight and you can donate on site. You can
drop off pasta or your sauce donations. But if you
can't make it here you can't make it out to us,
we will miss you. But you can donate now or
bid on auction items at KFIAM six forty dot com
(01:08):
forward Slash Pastathon. We have some great experiences and gifts
which are available for you to bid on. And also
today only until nine PMC you have one more hour
you can get you can go into Wild Fork Foods
various locations in Huntington, Beach, Coasta, Mesa, Mission Viejo, or
Laguna Neuel, do your regular shopping and say KFI Pastathon
(01:30):
at checkout, and fifteen percent of your total will be
donated to the KFI Pastathon. You can shop at any
Smart and Final store and donate any amount at checkout
through December eighth, so it does not end tonight, it
goes through December eighth. And speaking of December eighth, you
can go to any Wendy's restaurant here in southern California
(01:51):
and donate five dollars or more and get a coupon
book for Wendy's goodies through December eighth, and one hundred
percent of your donation goes to Katerina's Club. No administrative fees.
One hundred percent of your donation goes to Katerina's Club.
Speaker 2 (02:06):
And we have an update.
Speaker 3 (02:08):
As of eight pm, we have thirty two thousand, five
hundred and forty five pounds of pasta and sauce which
have been donated, and we have seven hundred and fifty
four thousand, six hundred and thirty seven dollars in donations
to help feed children all across all across southern California.
Speaker 2 (02:36):
And that's the best part of this.
Speaker 3 (02:37):
I always look forward to the updates because I know
it's good news coming. It's not often you can say
I expect good news, but every single hour we know
that good news is coming. I can go over to
Michelle and she's gonna hand me some good news, and
I get to pass on that good news to all
of you. And let me bring back in to Walla Sharp,
the producer of the show, who's been given away T
shirts and doing trivia contests.
Speaker 2 (02:59):
What if if you've been doing during the.
Speaker 4 (03:00):
Break, really meeting and greeting and talking to all the
fantastic people here.
Speaker 2 (03:06):
There are like fifty eleven people here.
Speaker 4 (03:08):
It's almost too crowded for any more people to join,
but you still can. We will make room for you
one of them on in giving away wonderful prizes. We
still have your opportunity to win this big ass basket.
So make sure you have grabbed a raffle ticket. No
cost enter is just get a ticket for being here,
but you have to be here till the end of
(03:29):
the show.
Speaker 2 (03:30):
And I forgot we have one more thing.
Speaker 4 (03:33):
To raffle off yes you do not just this big
ass basket. Every ticket that goes in here also qualifies
to win tickets to the most fantastic show ever.
Speaker 3 (03:42):
The Grits and Glamour Tour, which is coming up on
December fifth at Lamarada Theater. We have a family four
pack for someone who is here right now.
Speaker 2 (03:51):
So if you're in your car thinking about going home,
don't do it.
Speaker 3 (03:54):
Just come on down to the Anaheim white House, which
is eight eight seven South Ada Hide. If you think
about if you want this big ass basket, will just
come on down to the Anaheim white House. If you
want to make a donation, don't go home, just come
on down to the Anaheim white House. We have a
chair or two for you and someone else. There is
an open bar. No, we're not paying for your drinks,
but you can get drunk, drink responsibly.
Speaker 2 (04:17):
And also we got to think Anaheim Hilton.
Speaker 3 (04:19):
The accommodations for our KFI Pastathon crew have been provided
by Hilton Anaheim, a four star hotel featuring newly renovated
rooms with views of the Disneyland Fireworks.
Speaker 2 (04:30):
The perfect locale for your next staycation.
Speaker 3 (04:33):
Book your room at Hilton Anaheimhotel Dot com and I
love being part of postathon, listening to people tell me
stories of how they met Chef Bruno, or how they
enjoyed coming to the Anaheim White House, or how they
know someone personally who was fed because of pastathon, or
(04:56):
if they know a family who has been rehoused specifically
because of Caterina's Club. That's the best part for me.
It's one thing to talk about this in the abstract.
It's one thing to say, Oh, children are being fed
twenty five thousand each and every week. That's kind of
hard to really wrap your mind around. But when someone
comes up to you and says, Chef Bruno saved me
(05:20):
and my family, it makes it much more tangible. It
makes it real and you can see how lives are
being changed each and every week.
Speaker 2 (05:30):
That's why and.
Speaker 3 (05:31):
I do recommend people actually come down to the Anaheim
White House. Meet Chef Bruno, talk with him, find out
how he does what he does, how he makes this
magic every single week. Have him introduce you to some
of the volunteer staff people that he's who he's helped personally,
who are working here in the restaurant, who will go
(05:53):
on to different careers. Listen to how he has changed
people's lives.
Speaker 2 (05:59):
Don't get me wrong. I appreciate each and every one
of your donations.
Speaker 3 (06:02):
I do, but it's also more important to learn about
the actual people, not just the process, but the people
who he's touching, the people that he's feeding, the lives
that he's changing, the families that he's rehousing. Once you
hear that firsthand, you get a more complete understanding of
(06:23):
how important not only this night is, but how important
Caterina's Club is to help people as best you can.
Right where you are. We're not helping people, and there's
nothing wrong with it, but we're not helping people who.
Speaker 2 (06:37):
Are on the other side of the country per se.
Speaker 3 (06:39):
We're helping kids right here that you would presumably pass
each and every day.
Speaker 2 (06:46):
And it's so simple, it's almost difficult. It's so simple.
You think, well, I can't really be helping that many children. No,
it is that simple.
Speaker 3 (06:58):
Every single donation that you you have is going to
be feeding children. It is an A B proposition. With
your donation, children are being fed. It's that simple.
Speaker 2 (07:10):
And if you still have time, I mean you do
have time.
Speaker 3 (07:13):
If you still want to come down and see us,
you can see us at the Anaheim White House, which
is eight eight seven South Anaheim Boulevard. We will be
here until ten pm. We're going to keep this party going.
I see the drinks are still flowing to Walla is
gonna be giving away more later with Mo Kelly Swag
during the break, and we're gonna be auctioning off great prizes.
Speaker 2 (07:34):
You need to go to KFI AM six forty.
Speaker 3 (07:36):
Dot com forward slash Pastathi so you can bid on
an exclusive experience, including co hosting later with Mo Kelly
on a Friday night, the whole show from beginning to end.
If you've ever wanted to be on the radio, it's
there for you. It's there for the taking. So KFI
(07:57):
AM six forty dot com Forward slash pot that's the thought.
Speaker 5 (08:01):
You're listening to Later with Moe Kelly on demand from
KFI AM six forty.
Speaker 2 (08:08):
Later with moke Kelly.
Speaker 3 (08:08):
We are live everywhere on the iHeartRadio app as we
continue to come to you from the Anaheim White House
on this occasion of the fourteenth Annual Pasta Than and
joining me right now is Mackenzie, who is a hospitality
student at Bruno's Hospitality Academy. A junior in high school, McKenzie.
Is a pleasure to meet you tonight.
Speaker 2 (08:30):
How are you?
Speaker 6 (08:31):
I'm good, how are you? And it's a very good
pleasure to meet you too.
Speaker 2 (08:34):
You are a hospitality student.
Speaker 3 (08:37):
How did you come about entering that program?
Speaker 2 (08:41):
How did you first find out about the program?
Speaker 6 (08:43):
I first found out about the program through my coinary
and hospitality program at my high school, and two people
have actually entered here last year before, so my teacher
decided to recommend it to us.
Speaker 7 (08:54):
Again.
Speaker 3 (08:55):
When did you know that this is what you wanted
to do? At least at this point in your life.
You believe it's what you want to do.
Speaker 6 (09:01):
I believe that like that. I wanted to do something
that had to do with culinary and hospitality when I
was really little, because I've grew I like grown up.
Speaker 2 (09:08):
In the kitchen. Okay, you're not that old now, you
know that, right?
Speaker 3 (09:11):
No?
Speaker 2 (09:13):
Did what did it look like?
Speaker 3 (09:14):
I mean, did you want to one day have your
own restaurant? Did you want to work as a line
cook or a sous chef? What did it look like in
your vision?
Speaker 6 (09:23):
I wanted to actually own my own bakery in a way,
because I really like baking a little bit more than cooking. So, yeah,
did that.
Speaker 3 (09:30):
Come from someone in your family, like you were learning
from maybe a grandparent or a parent, or is it
something you just developed a desire to learn on your own.
Speaker 6 (09:39):
I actually learned from my grandma and my mom, and
like they've always just cooked a lot of meals and
I just learned more from them.
Speaker 3 (09:48):
Do you have a specialty? Do you have a favorite
baked good or item you'd.
Speaker 6 (09:52):
Like to do, probably like homemade coffee cake for in
the morning.
Speaker 3 (09:58):
Who is your biggest critic? I'm quite sure I think
I know this answer. Let's see if I'm right. I'm
I'm willing to bet that your grandmother or mother has
special recipes that they won't give you yet.
Speaker 2 (10:16):
Yes, which ones are those?
Speaker 6 (10:21):
It's like the ones that they make occasionally on like
family dinners and everything, and so it's like roast or
just like these desserts I don't know, like pork chops
like stuff like that. They keep like this special recipe
in a book, but then they like how to the
Way books, so I can't find it until I'm older.
Speaker 2 (10:41):
Okay.
Speaker 3 (10:43):
As a part of this internship, I know you're learning
something every single day. What surprises you about what you
learn is it like. For example, some may start in
the hospitality industry and they're surprised at how much work
is it's involved.
Speaker 2 (10:57):
Has anything surprised you so far?
Speaker 6 (11:00):
How much people like bread?
Speaker 2 (11:02):
I happen to be one. Just keep the bread floid.
What else have you learned or noticed? Lowell?
Speaker 6 (11:08):
I've learned a lot about how to communicate better with
customers and how to address their needs and how to
do it in like a timely manner, and also how
to be in a fast paced environment without getting like
overly stressed.
Speaker 3 (11:21):
Customer service, I believe is probably the most difficult facet
of any industry. When I say you're front facing, you're
dealing with customers, You're dealing with people, maybe they've had
a bad day, maybe they're just naturally impatient, and you
don't get to have a bad day at least on
your face. How did you go about learning how.
Speaker 2 (11:43):
To manage that?
Speaker 6 (11:44):
Well, if I ever feel like I'm just having a
really bad day, I'll take at least one minute to
myself and then I'll recollect my thoughts and know that
I have to do this in order so everybody else,
like I don't bring anybody else down. And so I've
learned from that and from there on I've always had
like a smile on my face.
Speaker 2 (12:02):
How involved is Chef Bruno in this process? Still? How
often do you see him? Is he hands on? Is
he pulling you aside and giving you personal advice? How
does he work with you?
Speaker 6 (12:12):
He's basically here almost all the time I'm here, and
he's always just going around, especially in the kitchen, and
he's making sure we have like everything we need to
do and that we do it correctly.
Speaker 3 (12:24):
What are the different facets of hospitality that you're learning.
Speaker 2 (12:29):
I'm learning.
Speaker 6 (12:32):
A lot about just service and how to address, how
to address people and time management.
Speaker 2 (12:39):
How long are your days? Usually?
Speaker 6 (12:41):
My days are Usually we only have to be here
for about five hours, but if we want to, say
a little bit over time, we can't, and then that'll
just contribute to our hours.
Speaker 3 (12:52):
Have you seen anything which says, okay, now, I thought
when I started, I wanted to do this, but now
I really really want to do this because I learned
something along the way.
Speaker 6 (13:03):
It's probably I've always wanted to be in like the restaurant,
but now that I'm actually here, I've kind of just
wanted to be like more involved, especially in the front
a lot because I like interacting with customers and helping them.
Speaker 3 (13:18):
You like to interact with customers, That'll change.
Speaker 2 (13:24):
But it's true. What is the best part of what
you do?
Speaker 3 (13:29):
Yes, you like to interact with customers, But is it
seeing a smile on one of their faces? Is it
knowing that they're going to come back because of the
service that you've given. What do you think is the
best part.
Speaker 2 (13:41):
Of what you do?
Speaker 6 (13:41):
I think it is because of the smiles that become
across their faces, especially when I noticed they're like a
little like not talkative. I'll make some jokes and then
they'll they'll laugh and it will make me feel like
I'm actually doing something to help somebody. And I know
that in the long run that if they're really having
a bad day, so like given a small simple smile
can help them.
Speaker 2 (14:01):
What are you looking for? How do you know that
it's a good time for a joke or not?
Speaker 6 (14:05):
Because I always know it's a good time for a
joke if they're talking about the bread a lot, or
if they just don't seem that talkative.
Speaker 2 (14:13):
There's that bread there again.
Speaker 3 (14:17):
What do you think is going to be next for
you in your career? Because now you have this is
that you can put on your resume. You have worked
in one of the best restaurants in California and probably
the country.
Speaker 2 (14:30):
What is next for you?
Speaker 6 (14:32):
I think I can get into a lot of like
bigger restaurants, high end restaurants with this, especially because it
is more of a high end restaurant. And also I
would want to play hereafter so I would get more
of that experience.
Speaker 3 (14:46):
Would you want to work more as in the service
industry or would you want to also see what your
baking skills.
Speaker 2 (14:56):
May lead to.
Speaker 6 (14:57):
I kind of want to lean towards what my big
married too.
Speaker 3 (15:01):
All Right, you don't have to choose one or the other,
but you know you have the whole world in front
of you, and that's the best part of having a
clear vision of what you want to do.
Speaker 2 (15:09):
And you're already ahead of the game.
Speaker 3 (15:11):
You are ahead of most of your peers, probably all
of them who have any inclination of working in this business. Mackenzie,
I want to salute you and thank you for coming
on the show tonight. Thank you for what you're doing
at the Anaheim and White House, and I wish you
but nothing but success. McKenzie is a Hospitality student here
at Bruno's Hospitality Academy. Congratulations, much success to you. It's
(15:33):
Later with Mo Kelly. It's Cafi Pastathon and we move on.
Don't forget go to KFIAM six forty dot com Ford
Slash Pastathon where you can see all the auction items
and make your bids.
Speaker 2 (15:44):
We're getting down to the end.
Speaker 3 (15:45):
You have a little bit more than an hour if
you want to make that bid and make a play
for a special experience.
Speaker 5 (15:51):
You're listening to Later with Moe Kelly on demand from
KFI AM six forty.
Speaker 2 (15:57):
Later with Molly twenty twenty four. We're live everywhere on
the iHeartRadio app.
Speaker 3 (16:04):
There's still time for you to come and join us
at the Anaheim White House, which is eight A seven
South Anaheim Boulevard.
Speaker 2 (16:10):
We're here until ten o'clock.
Speaker 3 (16:11):
You can make your donations on site or at any Wendy's.
As a matter of fact, and joining me right now
is the VP of Cotty Foods, Ed Garrigus.
Speaker 2 (16:20):
How you doing, sir? Doing great?
Speaker 3 (16:22):
It is always yes, give it up, give it up.
It is always great to see you. Not only are
you helping, but you're personally invested.
Speaker 2 (16:31):
You are here. You are very.
Speaker 3 (16:33):
Much a part of the process of helping feed children
in your way through Wendy's what possessed you to even
get involved.
Speaker 7 (16:42):
Well, listen to you guys on the radio for several
years talk about it and the fact that you know,
just hearing that there's kids going to bed at nighttime
without food. And then my wife's in the education business,
and you know, she would talk about, you know, kids
come to school and they were hungry in the morning,
and how much different it is when they try to
learn and they don't.
Speaker 3 (17:01):
Get food in their real They can't concentrate, they can't
I think about how why someone told me long ago,
just try to do what you can with what you
have right where you are right And we all have
various levels of what I.
Speaker 2 (17:14):
Call blessings to be able to help people in various ways.
But this seems more personal for you.
Speaker 7 (17:21):
Well, it just seems so simple to me. You know,
when you can donate a dollar and you can feed
a child one night, at least it's a dollar, and
at least it's one night, you know, So it just
seems really simple. It's a simple thing to do, and
it amazes me how difficult we make things in life.
Speaker 3 (17:37):
We do make it more difficult than it is. Speaking
of simplicity, you were the guiding force. Correct me if
I'm wrong as to how you can walk into a
Wendy's and you can make your donation and get a
coupon book in return.
Speaker 2 (17:52):
Where did that come from?
Speaker 7 (17:53):
Well, as usual, it's easier when you offer something to
get somebody to come in.
Speaker 2 (18:00):
Oh say that again. Yeah, I mean.
Speaker 7 (18:03):
It's one thing when you sit there and say, hey,
you can stop by and donate some money. But if
you stop there, sit there and say, hey, you can
get fourteen dollars worth of free food for five dollars,
then people get a little more interested.
Speaker 3 (18:14):
I have to say personally thank you because not only
have you supported KFI generally, not have you only supported
pastathon specifically, but you've also supported me personally with how
you stepped in and helped sponsor our laid with mo
Kelly pre Halloween swore.
Speaker 2 (18:31):
So let me say.
Speaker 3 (18:32):
Publicly thank you because once again, and you just step
up out of nowhere.
Speaker 7 (18:38):
Well so you.
Speaker 3 (18:39):
Don't know the story behind the scenes, he just stepped
up and stepped in and made it happen.
Speaker 2 (18:45):
So I'm saying again, thank you.
Speaker 7 (18:46):
Well, and actually that was another franchise that stepped up
for us and got you who put us in contact?
I put you in contact, but who said it?
Speaker 3 (18:57):
He's going to make sure that everything was going to
be all right. It's okay that you're humble.
Speaker 7 (19:02):
We're gonna tell the I mean, you know, without the
other seven franchisees, yes, stepping up, you know, we'd get
some money in, but we wouldn't get as much as
we're going to get in. You know, it takes all
of them. It's not like you got one guiding force.
You know, in southern California, everybody has to be willing
to do it, and they all have to be willing
(19:23):
to push it.
Speaker 3 (19:24):
I wonder what you hear from people, and I believe
it has grown over the years. When I look at
Tim Conway Junior and he's in a drive through window,
fumbling around trying to serve people their fries, I don't
know if that was a good idea, but it was funny.
It was funny funny. I don't know about fun for him.
Speaker 7 (19:40):
The best part was watching them put on the gloves.
Speaker 3 (19:44):
But it speaks to me about how people are more
aware than ever before.
Speaker 2 (19:49):
Yes, people are participating more than ever before. What are
you hearing from people?
Speaker 7 (19:54):
You know, I think it's getting out there a little
bit more. We're in our third year now, the other
franchisers stepping up even more.
Speaker 2 (20:01):
Today.
Speaker 7 (20:02):
We had two of the other franchisees actually here helping
at the pastathon at the White House. There's one franchisee
out there right now that's you know, at the tenth
still selling the books right now at eight o'clock at night.
So you know, they're getting more involved and they're really
starting to push it a lot more. So I think
moving ahead, you know, we should see.
Speaker 2 (20:21):
Good things now.
Speaker 3 (20:23):
Historically people sometimes think that all this ends tonight at
ten o'clock, and it doesn't. Wendy's we're going all the
way through December eighth am, I correct, correct, yes, So
how can we make sure that people know and remember,
because sometimes when you leave the moment, you lose the moment,
and we don't want people to lose that momentum because
(20:43):
there's a lot that we can do. They don't know this,
but a lot of donations do come in after pastathon
because they've been hearing about it all day and they think,
oh my gosh, it's eleven o'clock.
Speaker 2 (20:53):
It is too late, but it's not too late.
Speaker 7 (20:55):
No, No, they have all the way until Sunday to
sell it. You know, Now, how do we keep it
out there? I'll be up to you guys, but you
know we'll be taking the money all the way up
until Sunday.
Speaker 3 (21:06):
You talked about how, in its beginning stages you had
a conversation with your wife, and if you're anything like me,
those conversations usually have disproportionate weight than other conversations. What
has she said to you that you're allowed to tell
(21:26):
us in the years since, as.
Speaker 2 (21:28):
She has seed the growth of all of this, this partnership.
Speaker 7 (21:32):
Well, you know, I don't know about most relationshipships, but
in my relationship, she has more of the conscience, you know,
because I'm a businessman and that's you know, the daily drive.
But she's the one that, you know, gets me to
look more out into the world and see what's going
on around me more than you know what's just happening
day to day working in the restaurant.
Speaker 3 (21:54):
So we've had any number of conversations where we talk
about relationships and the conscience of what we do.
Speaker 2 (21:59):
And I know that your wife is is a very
steady and strong force.
Speaker 3 (22:04):
And I think it's necessary that we acknowledge that because
it's it's I will say, it's a sum total of
a lot of people who they don't see, who are
making their contributions and and putting their their handprint on
all that we do.
Speaker 2 (22:19):
And what if she told you to do next?
Speaker 7 (22:22):
She hasn't told me to do anything yet, but you know,
next year, I think she'll have a lot more time
to tell me because she's retiring, so she'll have all
kinds of time to talk to me. But you know, yeah,
she has a huge influence on you know, what I
do and everything. But you know it really we give
people the opportunity, yes, and they're the ones that run
(22:45):
with it.
Speaker 2 (22:45):
You know.
Speaker 7 (22:45):
I have a great group underneath me, my directors, my
operators and all that, and they're the ones that make
it happen in the store. I got fifty four stores.
I'm not making it happen in fifty four stores.
Speaker 3 (22:56):
Well, I will say this because it needs to be said. First,
Happy birthday, Oh thank you from one Sagittarius to another,
and thank you for all that you do, even though
we may not see it all, even though we may
not know it all.
Speaker 2 (23:12):
Thank you, thank you.
Speaker 3 (23:14):
This is Ed Garrigs, VP Cotted Foods, and you know
him obviously with his work with Wendy's. We'll have more
on Lady with mo Kelly as we continue to celebrate
this occasion. I call it a celebration Cafi's Pastathon. Don't
forget our auction items. You can go to KFI AM
six forty dot com forward slash Pastathon and bid on
our auction items. And you can still come on down
(23:35):
to the Anaheim White House which is eight eight seven
South Anaheim Boulevard and you can hang out with us.
You can make your donation in person, and also, you know,
just say hello to us.
Speaker 2 (23:46):
The bar is still open. I think is it still open?
Speaker 7 (23:52):
Oh?
Speaker 2 (23:52):
There we go. All right, we're gonna have some more
funs to keep it right here.
Speaker 5 (23:55):
You're listening to Later with Moe Kelly on Demand from KF.
Speaker 3 (24:02):
I started the show off tonight talking about how I
was blown away and in awe of your generosity. Because
it's not a one time thing. There are people who
donate every single year sometimes who don't even want any
public acknowledgment.
Speaker 2 (24:20):
I'll give you a perfect example.
Speaker 3 (24:22):
We just had someone come out here to the KFI
Pastathon and pay five thousand dollars for a signed ACDC
guitar beautifully mounted in a gorgeous shadow box by Oh
my Goodness, Erica Records in Buena Park. Of that donation
goes to Katerina's Club five thousand dollars. Didn't want any
(24:45):
public acknowledgement, didn't want their name shared.
Speaker 2 (24:49):
They just cared about the kids.
Speaker 3 (24:51):
And Erica Records is a vinyl record pressing plant that
has over forty years experience in the vinyl record manufacturing business.
Speaker 2 (25:00):
They're keeping vinyl alive.
Speaker 3 (25:02):
If you didn't know, vinyl is one of the hottest
media out there in which you can consume and listen
to music.
Speaker 2 (25:10):
What was old is new again.
Speaker 3 (25:12):
And you can check out their website at Ericarecords dot com.
That's E R I KA Records dot com and they're
at Erica Records on Instagram. And I've been telling you
about these auction items which are available for you. You have
now less than an hour to place your bid or
maybe your final bid. The first item that is available
(25:35):
to you at KFIAM six forty dot com Forward Slash
Pastathon is the opportunity to co host an hour of
the show with John Cobelt. And look, I'm just reading
what it says here, but it's accurate.
Speaker 2 (25:51):
John does not like this idea. In fact, he hates it.
Speaker 3 (25:54):
But it's not about John, it's about the kids, so
we love it. The opportunity here is you can host,
excuse me, co host an hour with John Cobelt. You'll
get to pick the topics and you get to rant
with John about the issues of the day. You're just
gonna have to drink a lot of caffeine because John
expends a lot of energy during the show. You know
(26:14):
how he sounds on the radio, but to watch him
in action is completely different. And I wanna take you
behind the scenes. I'll let you know what goes on
in KFI. John does not say a lot off the air.
He doesn't really talk to just about anyone about anything.
He will very slowly push his chair into the studio.
(26:35):
He's very unassuming. You would not know he's even in
the office until he gets on the air and.
Speaker 2 (26:41):
All hell breaks loose. California is going to hell, and
he'll let you know.
Speaker 3 (26:47):
He'll let you know everything's gone wrong here in the state,
here in the county, here in the city in a
way that only he can, and this opportunity allows you
to be part of it, not.
Speaker 2 (26:58):
Only hear it, but to see it and experience it.
Speaker 3 (27:02):
KFI am six forty dot com Forward slash Pastathon. Also,
there's an opportunity to go to a Dodger game with
both Gary and Shannon.
Speaker 2 (27:11):
Gary is a San Francisco Giants fan.
Speaker 3 (27:13):
I don't know why he's doing this, and well, Shannon,
I don't think she knows anything about baseball. I don't
know why she's doing this, but they're both gonna be there.
You can join Gary and Shannon for a Dodger game.
You and a guest will meet Gary and Shannon at
the Dodger Stadium to take in a.
Speaker 2 (27:29):
Game in a luxury suite.
Speaker 3 (27:30):
You can enjoy unlimited Dodger Dogs and other snacks and drinks,
beer if you're of age, and preferred parking is included.
Now the game is gonna be determined once they can
coordinate a date that works between the winner and Gary
and Shannon. But that's that's a very popular item. It's
available to you and time is running out. Tim Conway Jr.
(27:52):
There's a chance for you to go to a Kings
game with Ding Dong, Tim Conway Junior himself. The winner
will win two tickets to the La King game against
the Boston Bruins on March twenty third at six pm,
and you'll get to hang out with Tim Conway Junior
and a guy named Keith. I don't know Keith, but
I just know he's going to be part of it.
You and a friend will join Conway and Keith in
(28:14):
seats in the lower bowl right above where the zamboni
comes out.
Speaker 2 (28:18):
Those are great seats. And if you are a hockey.
Speaker 3 (28:20):
Fan like I am, this is something else that you
just have to You have to take a look. You
gotta take a look at it. You gotta consider it,
make a bid. And remember, not only do you get
this great experience, you're also helping feed children. And also
i'd be remiss by and talk about our own experience
where you can co host not one, not two, but
all three hours of Later with Mokelly on a Friday night.
(28:43):
We'll do our Friday night name that movie called Classic Game,
and you will be part of it. In fact, if
you want, you can even run the game. We will
coach you. We will walk you through the whole process
of what it means to not only produce a show,
but be an on air personality. This is an exclusive
experience that you don't get anywhere else. I see a
friend Daryl here, who came out to our lady with
(29:05):
Mo Kelly pre Halloween sore, and we gave him the
opportunity to see all the studios. We took them in
the KFI studio, even the opportunity to sit in the
host chair and take a picture next to the KFI
mike as if they were on the air. This you
(29:26):
will be on the air. You will get to hear yourself.
You'll get to hear yourself on the podcast in perpetuity,
for better for worse. You will be able to tell
all of your friends and family that you were on
the number one news talk station in America, and Daryl
will pull up the picture you can see it for yourself.
This is something that you're not gonna get anywhere else.
(29:48):
It's one thing to walk through the studios, It's another
thing to actually be on the air and say for yourself.
KFI Am six forty We're live everywhere on the iHeartRadio app.
I'm Darryl Sexton and I'm sitting in his co host
of Later with Mo Kelly.
Speaker 2 (30:01):
That's how it sounds and it can be.
Speaker 3 (30:03):
You just go to KFIM six forty dot com forward
slash Pastathon and make your bid. Also, you can have
your home whispered by Dean Sharp the House Whisper. You
can partake in a three hour exclusive in home design
consultation with Dean and his wife Tina Sharp that will inspire, encourage,
and cast a vision for all your home could be.
(30:24):
They'll focus on your needs and share every creative insight
which comes to mind in the hope of upsetting you
on the path toward a beautiful home transformation. Whether the
result is affirming the plans you've already made or receiving
new quote unquote game changing insights toward a new world
of possibilities, your time together will give you the confidence
(30:45):
to move forward. There are so many great experiences and
items which are available for auction, but you only have
about forty five minutes remaining. Is that correct, michhew Is
at ninety five nine five is your last and best
chance opportunity to get rid of these auction items, So
don't wait, do it right now. In fact, we're getting
(31:05):
ready to go to break. So this is the time
where you go to KFIAM six forty dot com, forward
slash pastathon and make your bid. I see people with
their phones out, now it is the time to do it.
It's Later with mo Kelly. We got one more hour, friends,
and we're gonna keep on donating and keep on feeding children.
We are live everywhere on the iHeartRadio app.
Speaker 1 (31:24):
You've been listening, so Later with mo Kelly. You can
always hear us live on KFI AM six forty seven
pm to ten pm every Monday through Friday, and anytime
on demand on the iHeartRadio app.
Later, with Mo'Kelly News
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