In this episode, I talk with Donnie Ferneau, a nationally recognized award-winning chef, who has reinvented the modern diner experience.
Donnie talks about how other chefs have influenced his philosophies, how he eventually learned to check his ego at the door, and how he wound up cooking for celebrities like Bill Clinton and Eva Longoria.
In this episode, I talk with Donnie Ferneau, a nationally recognized award-winning chef, who has reinvented the modern diner experience.
Donnie talks about how other chefs have influenced his philosophies, how he eventually learned to check his ego at the door, and how he wound up cooking for celebrities like Bill Clinton and Eva Longoria.
spk_0: 0:00
dude, if we forget somebody's ice water or beer or we slightly overcooked their chicken, it's like we went at their house and slapped their baby in the face.
spk_1: 0:09
They're gonna write horrible things about Hey, it's Nate Pissarro. And welcome to Titans of Industry, the podcast where I talked to industry leaders and innovators toward the top of their game and leading the pack in their fields, uncovering some of the best stories in today's business landscape. In this episode, I talked with Donny for no nationally recognized, award winning chef who has reinvented the modern diner. Experience talks about how other chefs have influenced his philosophies, how we eventually learned to check his ego at the door and how we wound up cooking for celebrities like Bill Clinton and Eva Longoria. And now let's get to the episode. But before we do, it's important to know that whether you're a small business owner or the face of a multi $1,000,000,000 industry, your organization has a great story to tell and content. Titan wants to help you tell it. Wear a digital content creation powerhouse built for the 21st century, providing all in creative strategic production, post production and distribution services for a 360 degree 24 7 world. In our world, titans are passionate, creative doers. They have the experience to take your project from start to finish, minimizing your involvement so you can focus on what matters most running your business. So if you're ready to take your content, strategy and production to the next level, our titans are ready to help. Now here's my conversation with Donny for No Will Scheffer. No thanks so much for taking the time. This is gonna be a great conversation. I can already tell. So I want to jump right in and just talk to me about how did you decide being a chef was what you wanted to do.
spk_0: 1:46
So that is a great question. Eight. And it's absolutely great. See you to today. That question is one of those. It's the rial. The real answer is not as glamorous as you think. It's seldom is right. I wanted I wanted to go to marketing. At first I want to do business. Um, but I'm 44 years old right now. And so you think of the time now. Right now, we're using cell phones. We've got computers everywhere and I wanted to go to business. I want to mark the I want to do all that. But going to business school It was difficult, you know, I was paying for my own college and all that. But one thing and one thing I excelled and I could cook in any restaurant. It was just I pick it up, had a knack for it. I don't know if it's my bloodline, but, um, when I was cooking in restaurants and making money to go to school, I could half ass it and I was just getting, you know, different departments. I was working in different parts. The kitchen, it just came natural. But I was actually able to follow the lead of the any chef that that kind of taught me and something weird. I wish I was getting like, voices that way or acting. But if somebody shows me how to cook something and I watch you long enough, I will pick it up and I will. I will emulate what you're showing me. And so, as a young chef or young cook or just a youngster in the kitchen, I guess the word chef is used very loosely these days, but, um, I just picked it up. It was very natural. And then, you know my lifestyle. I want to go see concerts, wanted travel, warrant, experience, life. I didn't have any money. And so chef ing was one way I was able to do it. And, um, I was just very blessed to get to work with a lot of really bad ass chefs in the industry that taught me a lot of of what they had. And then by the time I kind of put all the things together and room in a hat and a cream created what my identity was a chef. I had a lot of different skills that that came about. But, um, I think I became a chef just because the opportunity was there. I didn't know I wanted to be one until I was actually a chef. So, um yeah, I guess
spk_1: 3:55
that is yeah. Yeah. You know, so many people, they find out like I didn't know this is what I wanted to do, but I'm pretty good at it. And then all of a sudden, these opportunities start opening up and they go. So talk to me a little bit about where you've been. Where have you kind of lived in experienced And who have you had as mentors?
spk_0: 4:15
So funny story. You know, we look at our college lives and we look it. You know, you're a young man, you're going to life. And even when I was younger, man, I was picked on all the time. I had brothers that were great in sports or what not, but cooking kind of came second nature again, you know, reiterating that. But, um, when I was cooking and what I was doing, women were a big thing. I want to go on dates. I want to meet people. And so what really drove me was going on days field a cooker. People didn't have any money. I want to make something creative, and I was able to do it. And so but But that passion. I was able to get my hands on a kitchen position. That was his name of Chef Fleet for Scioli. And he was the executive chef on the or an express train, Europe back in the eighties. And so he and he passed away about he passed away the day before Paul per dome did braiding cancer, But it was about four years ago, but he really kind of forged my cooking abilities and his passion for life, his passion for food. It kind of lit a fire in me and I was able to go through Rockford. I went to Chicago, um, in Iowa City when I was there at University of Iowa. The with the, um, the restaurant there back in the late nineties. It was very progressive. And I'm not saying Arkansas the South is backwards by any means, but we were doing food there in the nineties that restaurants here are doing now. And that's that was my norm. That was my every day. And then, you know, I got to cook for some very famous people. They liked it a whole bunch. And so then I got to travel the whole a lot, getting to work with different people I got to work with, like Eva Longoria, that Affleck, Matt Damon. But they were calling me by name and having me do different things for them, which for me built my ego and then, uh but I always knew because of my father and my upbringing that, you know, you're only as good as is is what one What you tell people you are so I can get is your word. But the way I was kind of raising the kitchen is you're only as good as your last meal. So no matter how good I was doing these things, I was always in constant doubt of myself for the next. I don't know if I guess that fear kind of got me to where I am now, but I think it definitely kept me polished over the years. And, you know, when I traveled, I look at my career. You know, I've got a little diner here in Little Rock, Arkansas, and is doing wonderful. I have the best partner in the world, but what took me to get here, do all the travels, You know, you know, I'm kind of getting lost or something about all things I've done, but like nobody's really asking that question. So I'm kinda like sitting back right now, and I'm looking at, like everything coming, shooting at me, and it's been a wonderful career, but But I think you know there's certain things in my life that have gotten me to where I am now. And one of them was, you know, um, getting to work for Felipe, for Scioli and then him calling me Chef the day I left and then fast forward working in Chicago, I got to work briefly with Charlie Trotter. That was really cool. And then coming a little rock, Arkansas, and, you know, I'm a huge Bill Clinton fan. You know, some people judge me for it, but I like Bill and then getting to do this late 60. And I don't know if you're familiar with that, but the slate 60 I believe, was 7 4008 And, like Bloomberg was there Ted Kennedy, Ted Turner, Warren Buffett. Bill Gates. Um, Laura Bush was there. Just a lot of heavy hitters were in the room. And somehow, with all my background, I was able to be put in front of them. They liked me. Um, and Bill came in the room and he was like, Donny, I don't know. I don't know who hired you to do this, but I like you do it next year. And so then we built that relationship and I did it again. Well, then, you know very quickly people knew I waas and then Eva Longoria. Eva Longoria hired me to do some of her Eva's heroes thing, and she introduced me as her celebrity chef. And after that I just got a got to do some really cool stuff. It's been a great career,
spk_1: 8:19
Amazing. Well, And you're only 44 by the way. So you know, 20 ish years into it, and, uh, I would imagine in some regards, you feel like you've accomplished quite a few things you've got, you know, cat, head diner, where we're sitting here today. But I would imagine in the brain there's a long way to go. There's a lot you still want to do.
spk_0: 8:40
There is a lot I want to do. Um, right now I'm very content with my career. I've got a great restaurants, I have a great staff and, you know, you know one thing to think about two and you know, um, in anybody's career, no matter what it is, we think of time capsules on people that we've worked with, and I worked in some very fine dining restaurants. I worked with some very celebrated chefs, and this isn't just me kissing ass right now, but I can honestly say the full staff top to bottom that I have right now and you know, it's It's February mid February 2020. Is that the best stuff I've ever worked with in any restaurant in any part of the industry? I bet. And so right now it's really easy for me. But I look at it, you know, I'm a classically trained chef. I'm making barbecue scrambled eggs in the morning and frying up some chicken. And
spk_1: 9:28
we are busy Well, and I can attest every single time I've come and eat into restaurant. I never once had a protein that I thought was anything less than amazing the sides that you prepare our If I could just take gallons of them home, I wouldn't eat anything else. And this is not me kiss and asked, This is me. I mean, I love food as much as anybody. And I can't tell you how many people have brought here from out of town and everywhere else. And we come in the the rustic simplicity of this place. Everybody loves it. They fall in love with a concept because you can't get that good of food and it's somewhat cafeteria style. Walk through the line and have it served up.
spk_0: 10:12
That was the hard part, you know? And I'm glad you said that because, you know, looking at my career and that's kind of what we're here to talk about today. I don't think I could have done This is a young chef. I think my ego is in the way. I mean, you look at any industry and our number one goal in any industry. We forget about how important it is to make money. We first focused on how could be the best at my craft. How can I win the most awards? How can I have the most athletes? How can I let other people see me as a powerful person? Because I'm looking up to so many and and and so this this for me right now, You know, I feel like I've achieved a lot of those things. Um, I start. I struggled so hard to get the white Chef jacket on and to win all the awards, and I sound kind of shitty when I say it, but I've already I've done that now and so now I I guess I'm here to relax and not to work less, but give the people what they want. You know, as a chef, we have so much to prove or an artist. And we have an ego, and it's kind of weird how my priorities have changed, you know, first, it was like my ego that had to be patted with with my style of food and thank God everybody liked what I told them to eat. And now times have changes. 2020. And the only reason that we're doing great things here, and I feel that we're doing very successful lunch services and breakfast is we're listening to customers and they're telling us what they want. And so, rather than being a typical Scheffer, you look them like you're stupid. This is what you should be eating, not this. I'm listening to them and taking it in, and I'm trying it. And if it doesn't work, I try it again until they give me a thumbs up. I mean, it's all about if you own a business, because with chef ing it's different things. You could be a chef and have somebody else take all the risk and they pay you and they're paying for your name, your reputation and your food. You know, food costs, runs little high numbers. They just gonna figure it out. But when you have skin in the game and you're owning it and you have a partner that's showing you the numbers and teaching you how the business works, you have to take everything into factor. And so, you know, saying only 44. I like the way you put that, because I feel like I do have a lot more to offer. But at this stage of my career, like I've I've done it, I've won it. I'm listening at this point, and, you know, even though it's not fine dining or not at a white tablecloth restaurant, I think I'm putting out the best food in my career right now because I have the best staff.
spk_1: 12:46
Well, I wish I knew you 15 years ago to taste some of these things. That helps kind of our delegate who you are. But at the same time, I mean, you know, I don't come here near enough and thats on me, but it's same time Every time I come it za true treat on I love it on, but I get the opportunity to travel quite a bit. And so I'm eating out all the time and I always try and find great places in the city's I'm in. And to be able to come back home to Little Rock and have such a great restaurant right here is such an amazing thing because, I mean, we've talked a little bit about some of the other great restaurants in town. But you either go to him and you spend a fortune or you can't go back often enough because you find the two things on the menu. There are good, but you're constantly, you know, you've got some staples, the creamy cheese grits by
spk_0: 13:37
the it's unbelievable. But even if you even talk about that like then the chef and me is like this is Ross and Family Farms, their local. And they are local, you know, did heh firs right down the road. You can hit. You can hit a baseball and hit the top of the roof over there from my patio. I mean, we can see the whole city, you know, the downtown escaped, but Heffer shipping me farmers given me contacts constantly. And even though my job is to cook the food, our job really is just not f it up more getting the best products in here. And as we're sitting right here, do that poor there you can see like the bourbon barrels. And I did fermentation on some hot sauce. Their aging and rock town bourbon barrels. But the peppers air from Heffer.
spk_1: 14:20
Okay, you got trying. Wait,
spk_0: 14:22
What is that? We got like, Heffer Rock town burb in a rock town and cat heads altogether, but and you talk about the restaurant scenes. You know, you think about being a fine dining chef too. And like you said, watching little rock grow and change, you know, we've got we've got a new mayor that's kicking, But you know, we've got a lot of really cool change in the city. But you watch the news in the climate that we have right here and at the end of the day, I'm still in artists. We still need something to kind of fill our hearts, and we can watch the news every night and talk about the divide that we have in any city, the just the hate that's going on. If you look up in this room at 11 30 you can see every walk of life, every social demographic, every financial demographic and even racial, having a meal together, laughing and enjoying it. And you never know any of that shit was going on outside the doors of this restaurant and and when I was doing fine dining, I only cook for the 1%. I heard a lot of bullshit.
spk_1: 15:23
I
spk_0: 15:23
mean, I looked at it at the city through a different scope. Sure, and
spk_1: 15:28
so anyhow, I love that perspective, though. No, because in fact, very soon we should be having mayor on the podcast as well. So it'll be a lot of fun. Toe have that conversation as well, but his platform is Let's unify the city. What better way to do that than around a table
spk_0: 15:45
table foods always involved and shoot. I mean, there's a famous painting, the last meal, so you know, it's even in the Bible. We all eat. Come on, man. And food can change a lot of things, and it can make people happy. And if you have that platform people toe to do it.
spk_1: 16:01
Yeah, I love that. A better place. So, So much I want to cover. Let's start with the the artist in you much like my industry, right? I'm a storyteller, visual storyteller at that. I love to sit and talk to people and understand where they come from, what they do. But then I have a duty to put out what the consumer wants. What, the viewer or the listener once? Because I don't I mean, yeah, I wanna put out what I want, but it's the same time. If if the listener doesn't want it, then what are we doing? Right. And there's a lot of salutary and what you do like you were just saying, If you're listening right now, you're hearing what the market says and the market always wins. They're always gonna tell you what works and what doesn't. Whether it's your job to listen and so talk a little bit more about that idea of the creativity and you the artist in you, but also how that couples with I've got a business to run and I've got to put out food that people are gonna like on a consistent basis on a scalable basis and kind of tell a story within that food. That's
spk_0: 17:03
a that's a That's a good question and, you know, it does not think about and, you know, when you when you listen that okay, the chef aspect. One thing I've always thought about food and anybody's ever worked for with me. I have this persona that when you meet me, before you speak with me, you think I'm gonna be like a dick or, I don't know, just cut you down too quickly. I'm your typical chef, but I listen a lot more than people think, and I watch. And when it comes to the food, we just want people to feel like warm inside. One thing that's important to me, his family, and we've got a lot of my favorite people in my whole world that are on this Earth anymore. Um, and we want people to have the same experience is thinking about food. The grandmother cooked their mom cooked ticket back to a summer where the whole family was there, smells all of it, and so okay, that's our duty to give people that experience and then me is the leader of the chef. I have to somehow make my team do. This is what we're doing. Guys, get them on the same boat. We're gonna create this. We're gonna make it this way. But I found doing, you know, doing business and being the chefs out of it and telling that story to food and making it kind of a family environment where you get all this demographics. What is hard for chefs, a typically do is take other people's ideas and opinions and styles and working with them. And this is exactly I've done with this. And so as an artist, I listen to every single one of my cooks everything one of my chefs regard. So how insignificant I think, their culinary training, their lifestyle, the way they they don't make their better. They do make their bed. All of those things I listen what they have to say. I left them, bring me someone, a story about food, and then we figure out ways to cook it toe where they're able to cook it like I can. But then it's also like, Man, this shit tastes just like my grandma used to make back on Sundays. And so, you know, hopefully I'm touching base What you just asked. But like as a chef, I mean, I'm a different chef now. I mean, I've got a family restaurant, and we want people to feel like family when they're in here. But that being said, you and I both know that we work all the time and Buster asked, hustling the people, There's two groups. You spend time with your actual family family that you sleep, you know, in the same house with every night and then your work family. And I feel blessed because both families not only do they all get along, but I have great families on both side of the fence, and so it's been easier for me. So listen in to take time, and it's probably funny, you know, when they listen, this will probably get it, but sometimes I talk to him. I sit and listen extra long on. I'm telling about the food used to make. I got a new chef back there. Now, Mike, he's making his mom's chicken and dumplings and everybody's loving a man. And not only that, the cleaner plates, because it was his mom's but they're from the South. And so when he's talking about, I'm listening and he doesn't realize that I'm taking every mental melt that I can because I'm learning from them and I kind of feel like we're all learning from each other. And that's the food I'm putting out right now. Me and some very vulnerable, you know, They could totally f me with some of the stuff, but now are telling me. But you know, I'm a sponge right now. I'm listening. I'm putting it out So hopefully stay on topic with that. But that
spk_1: 20:21
was great. I love, but I think perspective is key and understanding multiple perspectives and then sort of as the leader, as the artist, as the chef and the business owner taking all those perspectives and saying, OK, here's the direction we're gonna go
spk_0: 20:36
Absolutely. And, you know, like leading any business of what you do. If your team doesn't feel like they're part of the movement and part of the change in part of the progression, you know, you're one year a bad leader, and two, you're not gonna have those people that will go to any battle with you. And so I kind of feel like I'm good at it. Maybe, you know, they might say different, But if you know you come in here on any given day of the restaurant were sleeper Super Slam packed lines out the door on sweeping. I'm bussing tables. I'm cooking with the team. I'm answering phones. I try to pick up any little bit, Um, where can help somebody else succeed? But you know, this whole side of the restaurant, it's It's a lot more than it's a different atmosphere causes a chef. I could just feel like, you know, f you. This is how we're doing it before.
spk_1: 21:25
I don't think I've ever been here and not seen you out on the floor. I don't know that I've ever seen you behind the line when I'm here, and I applaud that because I think, you know, again it's a It's about so much more than just the the ego side. The I'm bigger than everybody else. I'm putting out this great food and standing back and watching you eat it.
spk_0: 21:44
There was a guy that was in here the verdicts. I still get some of my I tell people I used to be fancy back in the day, but there was a guy three top in here, and so funny is maybe he'll hear this and realize that it was because he didn't hit very well. But he looked at me, goes, Wow, you're like one of most celebrated chefs and sitting here, your sweeping the floor. And my comment to him was, wouldn't you? And he looked at me and go man like custom. Right now, I'm one of the owners and like this needs to get done. What? I my point tell somebody to do it. And he just looked at me and then, you know, um, one of the bite my servers goes Chef, I don't know who that was you were talking to, boy. They leave horrible tips around. You know, it was just like I knew that guy from when I was fancy and come in my restaurant, and it's just you know it, I guess you know, that might have been pointless, but
spk_1: 22:34
what the leadership aspect of that is absolutely on on the idea that, you know, you've got to lead by example to an extent you gotta show everybody that works for you and with you. Your work, family. I'm willing to do whatever it takes.
spk_0: 22:49
Yeah, but I wonder why he didn't tip very much sleep sweeping the s and floors are you know, he didn't think I was back there, but, um, I know it was just an awkward exchange of conversation on a Sunday were packed. It's like, obviously you've never owned a business.
spk_1: 23:07
So I want to see here's a little bit and talk about just kind of the business side as a whole. Um, your partner in the restaurant, You're not just a employee or a celebrated, you know, Chef, that works for the restaurant, right? You are equally as responsible as anybody else for the outcome of the profitability. The, you know, making sure that you can pay the people that work for you, um, and creating an establishment that the the audience wants to come to that the consumers want to come to. So putting your business add on for men. It was his business. Been easy for you. Has that always been a struggle? How did you kind of become sort of on entrepreneur along with a chef?
spk_0: 23:50
You know, that's a that's a very good question Because, you know, my first strike at the iron I became very I was very blessed of the gates, um, and great teachers to get there. But my first restaurant, you know I named for No, it was my last name. Ah, funny story. I got in some trouble. I was very I was good athlete growing up. Got a little bit of trouble. Cops. Nothing big, but my grandma for no, I thought I ruin the whole family name. This is up in Iowa, and then my business partner asked me what we should call the restaurant. I said for no, it sounds a good name. It rolls off the tongue secretly. I was doing it. So should be proud of me again. She died two weeks before you hope, but she's my grandmother. So she loved me. But with that restaurant, you know, we just took We took risk. I kind of looked at avoid, you know, like other entrepreneurs and business people. Do whatever you create something you try to fill a void that's not there and not only you try to do it, but you do it strong. And so you know, this was little Rock, Arkansas 2000 circa 3 4000 for and my partner and I. We talked about it and there was no place to have a nice meal, have a couple of drinks. This is music and have something, something progressive that wasn't like dinner rolls on the table and so outdated, and we got really lucky with it. And even when we weren't profitable, we're still making money. And so what I mean by that is when we're spending money poorly. Our costs were higher food costs, labor costs, all those things we're trying to work out. There was still sales coming into the door that we could float the business, but my business partners, very savvy and very smart man. He was able to teach me the, you know, the winds and the losses of business. And, you know, when him and I split ways the first time in 2011 because we sold the business successfully, I took the football and ran with it, and I did a lot of great successful things. But then I was stupid and opened up a business with passion because I was passionate about something. I opened up a healthy restaurant in Arkansas, which nothing to say about about that. But, um, I was very passionate about it, and my passion blinded me by the realities of business numbers, rent formulas, how that works. And so in a really, you know, school of hard knocks way I learned my lesson. So I had a big win with the first business, a strong loss of the second. And I think, you know, I know that him and I circled back together because, you know, one we kind of had both passion. But more business sense going into this and this one right now, you know, this one's really winning because we've taken all the wins, the losses and put together. But, you know, you can read 1000 books on business and and still not know what the hell you're doing. Once you get out in the open ocean, you're swimming on your own. Um, but you really have to work it and do it to really learn, because every application to what you know is different. In every region, the country, every region of business, it's all different. It's not a one size fits all, and so, um You know, I wish I could say I was uber successful my entire life, and I've lost nothing to get here. But, um, that's the exact opposite
spk_1: 27:11
when it's it's really probably the losses that teach you way more than the way Oh, my
spk_0: 27:15
God, man. You know, the losses will teach you to be very frugal with your money, you know, And what I can say. There was no matter how poor business has gotten, I've always paid my employees on time.
spk_1: 27:26
That's great. Okay, trust me, that is a huge Shia thing to do. And, you know, like a reference businesses a lot of times about how do we float to the next month how we figure this out? How do we get from point A to point C without totally skipping over Point B? Um, but each time you have to do that, you learn a little something so that the next time it's a little easier the next time it's a little easier. And you hope that that not only do you become a successful business owner, Andi have the satisfaction that comes with that, but that that trickles down to your staff and that they learn It's OK to try things and maybe failed, but that they learned from that.
spk_0: 28:03
Absolutely. And, you know, that was a great statement because I had a business partner here before our just in general. I'll just say in general, and the one thing that person took is a huge, disrespectful thing that I said to this person was, What did you learn from that? And that person looked at me like, How dare you say that? And I was like, Oh, my God, Wait. Every time I get my ass kick, I take a step back and say, What did you learn from that? Because you could just lick your wounds and get back up. But if you didn't learn what just ran you over and how to avoid it, it's gonna happen again. It's gonna happen again. It's gonna happen again. And just because the way I talk myself was like, OK, Dani, dipshit, what did you learn from this? What can you different? And, um, yeah, the wins and losses with business. I mean, if you can't learn from it, but going back to my age, you know, is a younger chef. When I was celebrated in all the magazines. National did all that. Give your ego up front. Now my goes in my back pocket and unable to listen to those and those losses. You know, I'm not making excuses for it. It's the reality. You know, the black and white. When you look at your financials, that's not opinion. That's factual. And when your customers are telling you what they want, that's an opinion here that's factual. And if you somehow get those two together, you should have a way. And I think that it goes across the board with any business. Really
spk_1: 29:30
love that. All right. Talking about teamwork, We couldn't teamwork a little bit earlier, but your team is very important to you. Oh, absolutely. Here. How do you go about building that team?
spk_0: 29:42
Well, I guess if you look at it in a nutshell, over higher and cut the fat once. It's, uh, once it's running, but we really gave everybody a chance. And again, even though I sound pleasant, I'm hard to work for my expectations of myself and my staff. They're non realistic and getting there. I mean, we have fired a lot of people. We gave them chances they kind of fired themselves. I guess you could say, um but the ones that stuck with me, I guess the resultant ones that the hardcore ones that that want the same thing that I want I mean, you get to meet less than autumn today. And what's crazy is when I have talked with them, they want this business to be successful as if they were owners in its toe. Have that kind of feeling, man, that's a huge. It's a huge honor. It gives me very emotional think about But like then you have other employees that come in that just want a pay check. And you got to realize, like in the culinary industry, we're a band of pirates, a bunch of misfits, and you know, you don't get rich doing it, and a lot of people, you know, have extra correct. We're lifestyles. And, you know, I think we've really weeded through that. We've built a family here to where all of them, a lot of them hang out outside of here without me being part of it. But, um, we somehow make them all feel like family, and they're my family. And so, um, building it Good team in reliability. And I mean, I guess it speaks with the owner and the person in charge. I mean, if you treat him like shit, they're going to treat you like shit.
spk_1: 31:15
You know what? That's a couple of great things out of that. I think one of the big things that that stands out is you gotta earn the respect but said to two interesting phrases that that I think one of my favorite authors talks about a lot One is resiliency and finding people that are willing to kind of hit but up against things and go through the difficult things on the other is extreme ownership. Jocko willing. I don't know if you've ever heard of him. Former neighbors, Navy SEAL. He was Navy SEAL training officer and one of the guys that you wouldn't want to meet in a dark alley and this off. But, um, he talks about extreme ownership a lot and finding the people who were willing to take ownership over something and not give it up whether they own the business or not, they're gonna own their part of the business. Absolutely. The customer relationship. They're gonna own the food preparation there, you know, whatever it is, and they and you, as a leader as an owner, have to give them that responsibility and then walk away. So this is yours. You have extreme owners. Absolutely. I'm gonna walk away, and if it ever gets screwed up, it's on you because I gave you that ownership. But the key for you as a leader is giving up that ownership.
spk_0: 32:23
That's very difficult to do, too. And it's, um, this one, this restaurant we've kind of done that we give a lot of credit. I never give credit where it's not due, but I let them take the credit and, you know, is a food writer. Maybe I'm not fun to write about it. I give credit to everybody around me, you know, Um and I'm not gonna hog it, But But when it comes to F ups or like, the food sucks, it's my fault. If it's a win, we all did it. If it sucks, it's my fault. So, um, because that's what the customer things anyways, you. But if you're man enough or or a woman enough owner enough to own that type of criticism, you're gonna have a team that worked their ass off for you. But, man, you know, let me tell you, if you think you're gonna own a business is gonna be easy. Oh, yeah, We're gonna knock this out. It might be after 10 or so years. But, man, when you're trying to form a business and build, you have to treat your your staff with the greatest respect and you can't talk down toe. I mean, um, you know, there's certain things I want to say now, but politically, it's incorrect. But like some of the demographics I've had working for me here, I'm learning about barriers and what you can and can't say and what strikes the court of some people want with others. And so you put that all in one basket and you build a language for everybody. That's motivational. You're not stepping on anybody's toes, but the end of the day. You just want your job. Don't you want everybody their job? Right? And And here, man, I'll tell you, because my girls, my guys, they don't hold back. If I say the wrong thing and ship six months into this business, I don't know what the hell was going on, but now we're a year and 1/2 in, and it's finally figured itself out. But But I learned as much from them as they have for me by them teaching me what I can and can't say, because did you gotta realize my background is like French brigade style screaming and cook? You know, I've never been that way. So I feel like people that yell in the kitchen or at work. They're just angry people, and they're probably mad because they suck. But, um, I try not to get angry with my staff, but like that was my background, you know, one chef pointing screaming, telling you what to do. And you just shut shut your mouth and and do your job. So then think about that and think about the demographic of today's society. Think about the kids come out of college right now. We talked to him that way, not
spk_1: 34:43
at all.
spk_0: 34:45
They know what HR is CEO, and they know how to use it real well.
spk_1: 34:49
That's right. Well, I think we've all seen the movies and probably experienced in some regards and restaurants ourselves. The stereotype that goes with a lot of the kitchen, you know?
spk_0: 34:59
Oh, shit, man. You know, even in the city, they'll have people that there are people still to stay, that think I'm very hard to work with. And the way I tell you know, my staff is like, OK, there's two sides of me. There's a very sweet giving man that will do anything for you and work very hard. And there's another one that will cut you down, make you be quiet, work very hard and you won't be good enough. I don't decide that you do. And people that want to talk about about me and say I'm you know, I'm hard to work for. They probably lied. They probably didn't do what they said they were going to or didn't follow through. If you look me in the eye, tell me you're gonna do it. That's all I asked for. And when you f up, if you say you learn something went again. If you make a mistake and own it, I will hug you. You will not be like discipline. If you make a mistake, lie about it, tack it on somebody else. You're gonna hate me. I will ride you until you quit. You know what? We fire you. But it's, um Anyways,
spk_1: 35:54
I love that I get worried about so good. Well, let's so let's talk a little bit about the chef network. Other chefs around you in this market. Or if you go places and running a chef's, there's There's from my perspective, almost two schools of that. You've got the friendly side of chefs all working together for common, good, of taking care of their their population, putting out good food. But then you have a very competitive side of chefs. I want to be the best. I want to have the best restaurant I wanna have the best food in the best restaurant. The other guy across town isn't right up the part. You know what, talking about that dynamic. And how does that fit into the whole chef and culinary industry of both the friendliness and the competitiveness? And is that a personality thing? Is that an industry thing?
spk_0: 36:44
It's kind of crazy, you know. And I have to skid across this very politically. Correct because, um, again going back to it. Some people don't think I'm the nicest or or whatever, but I see Little rock is different, man. Like, um, you build a nice core group of people, but but even my business partner, like apparently it's in all fields of business, like you get a really good group of people air straight to your face and nice to you. But there's a toxic kind of underbelly of every industry in the city that no matter how successful you are, somebody wants to take you down. Um, but I think right now, with chefs that are especially getting celebrated, one thing I want to talk about, I think it's really cool in the shop industry, you know, getting more females out there in that younger generation that's a little bit wilder and more willing to take risks. But getting rid of the stereotypical chef kind of iconic. Ah, position right there. You know, the core group that we have right now in this industry in Little Rock. If you look at who the stars are right now, I think they've gotten there for a reason. You know, when they have celebrated, you know, like, look at some of the, um, the restaurants you're talking about right now. You've got Scott reigns at Table 28. He's a very unconventional chef, but but he's a freaking rock star, you know. You know, the Capital Bar and Grill just switched gears and they're bringing a new chef in which I think is super cool. But, like, even look at the food truck culture like Amanda IV's out there killing it right now. And she's, you know, she's kind of worked under every a lot of chefs, and now she's her own entity. And she's one of the female chefs I'm talking about, which I think she's gonna whole another female chefs up, out, you know, into the limelight, just with her leadership, because you know, she's doing things that are unconventional, but they're amazing, you know, And she's doing the food truck dream. And even though she probably wants more, I think she's smart. Could be because she could shut the doors and driveway any point. Um, but you know, as far as all of us working as a team, you know what we're getting there were slowly getting there. Um, I think I think who's really being this rock stars in this industry and getting us all to work together are the farmers a lot of the chefs are really liking to use some of the local farmers and the local farmers air non biased. They just want to use the best chefs. And so if certain chefs have a beef with each other, they're starting to kind of lower their, you know, dropping a guard a little bit working together. And you know this right now and I'll bring it up. There's a conversation I had with my friend Rob Ross, and you know, he knows a few of my secrets cause I have a couple chefs out there that for some reason don't like me. But I just I was asked what I do, and he's like me and I I don't know, But why don't we do this? And he said Something really cool out here in this parking lot. Um, I'm doing something with March of Dimes right now. March of Dimes came out of retirement five years ago, was the last event, and they brought me on to her lead chef and he said something that stuck with me, cause me and are you guys just need to get together and do a big dinner where there's no politics. Nobody's butts hurt. Nothin's You just cook together. I love it. And so March of Dimes has me doing event on September 24th year in Little Rock, and the group of chefs I'm building now was direct motivation. From what Rob Ross said, I want no politics. I want all of us to get together, cook together and have fun about it because, you know, in the medical field marketing field, I'm sure in your industry there's always politics in there. And when you're in public and you see these people, you all shake hands and take photos together. But behind closed doors, everybody's trying to talk shit about each other, and it becomes toxic and being a celebrity chef, traveling and doing some cool stuff. And apparently these that term loosely because some of the stuff I've been involved with I mean, it blows my mind. But one thing I found like, you know, he saw Auburn was here today, and I was meeting with them, Um, when I was here working with all these chefs. They're all James Beard award winners or nominees. Every one of them had each other's backs when the event was over, the all drink whiskey together, and we had fun. But there wasn't that underground, just bitchiness. And so I think again, I think every industry has it. And I have to be very careful what I say because there's a lot of it here, and I think a lot of its stem from jealousy. But right now, my mission in 2020 with this new March of Dimes thing, you know, it's great, you know, a great cause, but I want to get a bunch of chefs together and cook and have fun and try to rebuild the structure of what it means to be a chef in the city. Because, um, I think at times it becomes toxic because you look at food writers, every single one of us. Think about your job. Think about every single time you do. You go to work and did your work for the day. Some asshole can write a review about you and what they think, and what's so funny is most of people leaving negative reviews for I have jobs where there who knows? They're probably assholes to people in the daily, but nobody's giving a shit, reviewing what they do and I'm not saying their jobs don't matter. But, you know, with you, look at the social age. I mean, shoot kids right now they're 12 years old. Staring at phones all day were chefs. When when I became a chef, you got written about I like journalists and real food writers. And now you can be like, I'm gonna be a food writer. I eat food every day, so I'm gonna start a block, and then you have this capability to to critique chefs at their craft. But then, you know, I would be lying to say if it didn't get into her head. And that's kind of what causes the toxic side. So, you know, short story long, Um, I think you know us moving positive. I think we're all kind of over the food block thing, but I think the constant being judged by the community, it makes us toxic because, dude, if we forget somebody's ice, water or beer or we slightly overcooked their chicken, it's like we went at their house and slapped their baby in the face. They're gonna write horrible things about so, you know, think about that daily. So anybody listening here and thinking why chefs have egos is you guys can restaurants get in your car because you're fighting with your wife and like the whole experience horrible. And you're gonna leave, you know, horrible review on something that somebody sport all their passion to. And if you get enough batter views in a row, it's gonna economically effect how you live. You know, so
spk_1: 43:10
more of the story. Just leave chefs alone, let them do their thing. Let's do our
spk_0: 43:14
job and chill. But like, you know, I think a lot of that builds a toxic level because he was a young chef coming up. Everybody had fun. Now all this Facebook instagram and yelp Um, we're each other's throats. I guess we don't even know it.
spk_1: 43:28
Yeah, that's it's unfortunate because I want to shift gears back the other way now, and something you brought up March of dimes, you know, mentioned Heffer International, and we've you know, I think I've interviewed you over there for a project, and, um, you give back in a lot of ways. I've seen you have multiple events. You're always out in the community, apart of fundraisers and nonprofits and helping out where you can to support these efforts, and I've seen a lot of chefs do that. There's a very generous heart. It seems like that comes with a lot of chefs. Why do you do things like that? Why? Why is that important? Why is that something you get back to the community?
spk_0: 44:07
For one thing, I think about, you know, regards of all of the chefs. You know, you're even at arms and they're married each other and all that's not working. The one common thing that we have is feeding people and making our community better. And so for me, making my community better is a huge thing because, you know, think about when we're kids. Man eating dinner with Mom and Dad For those of us that were four chef tohave No, a Stainer, Typical family life for a brief moment. But no matter what I have going on the world, I was safe at mom's table. And so whenever you can feed people and give them a great meal, even politically, people drop their guards and they become friends at that point and all of us chefs, no matter what side of city were in, we want to make our community better. We want to look it. How we can one inspire people to do good. You know, one thing you don't you know you don't want to do is piss off your neighborhood you're in. How can you become more rooted and create change to make everything you know evolve into a positive and like this restaurant alone right here? You know, when I moved here, the little rocket No. One, I'm not saying it's backwards, but I couldn't believe the lack of, um, recycling that wasn't going on, you know? And so that is a group of chefs trying to get that together. And, you know, like like, there's a place called Potluck. And now what we're doing is you know, you come to cat heads or cafeteria style. It's not a buffet because you don't get to touch food. We do. But we donate all of our food weekly to potluck. They come and pick it up. I mean, did we're sitting here? I was meet with people from Auburn you were setting up on. My guy from potluck came in, go in the kitchen of my chef, Kaplan set him up. And so It's those things that we're not doing. But we know in our hearts, you know, we're feeding somebody down the street that might not even know where it came from. But it might have given them a meal to help somebody else out or to get off their ass and, you know, get their life together. You know, um, but fundraising is It is a big way, you know? There's two. There's two sides of that coin, you know. And if you look at the smart ways a business owner, you can spend all your money with TV and print ads and all that stuff, and that's $1000. Or you can be directly in front of the clients
spk_1: 46:15
that you want to
spk_0: 46:15
be in front of spending that same amount of money, letting them know who you are but giving back and making a change free community. And I mean, for me, that's it's a no brainer, but it's hard for me to say no, especially because really good. So I do way too much shit.
spk_1: 46:33
But I love it, and I love seeing you out there. You always have a smile on your face. Um, I feel like the ego for everybody is gone in those environments, there's no such thing as, you know, the food writers. What food writers gonna have something negative to say if you're out, you know, helping Heffer raise money for the work that they do internationally. Oh, absolutely. Okay, so you've been a part of several concepts you mentioned when you moved to little Rock That where you had been. You guys were doing things that little rocks just now, kind of doing our recently kind of picked up. So the innovation in the culinary industry and as a chef, as a young chef, you're always free to try new things. And you kind of want to prove yourself and see what's on the horizon that you can bring in. But how do you continue to innovate and change? And, you know, as the world changes, how do you change with it? But be true to yourself, that whole mentality,
spk_0: 47:30
you know? And that was a tough one. Because you can you can do all these different things and try to be the greatest chef that you can like, You know, I'm gonna I'm gonna cook the beef. This we're gonna make this crazy sauce, blah, blah. But until you figure out your audience and one thing with Little Rock Little Rock and I thank you for this you're very predictable with your times. If it's raining outside, you're probably not gonna come. There's a silent dinner bell that rings every night at seven o'clock in Little Rock and everybody eats at that time. The all seat from 11. 30 to 1 o'clock and after one o'clock you got a debt, a restaurant. And so how do you capitalize on those things? Also, trying new things get to obscure on a Tuesday and then you're upset because nobody tried it. It's nothing Tuesday, man. You know, you have to get excited about it. And when you do these innovations, you have to try it. Try it again, try it again and polish it. And then, if you're giving it to your customer and this this, I feel like this goes across the board. It's any business. If you're not excited about it, they're not gonna be excited about it. And you can, as long as you can sell that shit straight and you're really selling it to them with your passion behind it. They're going to try it with an open mind. But, you know, perfect example. You look at this jumping through hoops and trying to be innovative. It wasn't innovative, but it was innovative. A little rock was also book. Oh, you've heard of us? Abou co braised lamb shank, all of it. And so I had a food writer and it it was a female food writer and she was known. And I know that I am, But I might go say it. Those of you who've read the Dem Gazette before food bloggers And when you could remember when he became a chef, he became a chef at the you know, the mercy of a legitimate food writer with with the newspaper magazine and print. This one was no to be very rough. And she came in and or did the awesome book. Oh, I did a broth. Why tour Thai basil over Thai basil like similar basil? Not a sweet has more. If I can answer, See you like a licorice kind of finish beta broth with some roasted potatoes. Very. A lot of times it's with mashed potatoes or grits, and I started with a whole lot of grilled bread and some grilled vegetables. But the best part of us Abou go to me is the bone marrow. And so when you get a good, awesome book oh, you have the shank in the middle, you have the bone on and again, it's a very classic dish, but because of the region, I mean, it was innovative because nobody else was either doing it or they were doing it for such a small market. A lot of people didn't know. And so thank goodness I've always touched the tables, going back to Felipe. I talked to each one of my tables that I can if I have time, because if there's gonna be a bad review, I can intercept it. But I can also listen to what they liked, what they didn't like about the experience. And then from that conversation, I could do whatever the hell I want. I can forget about it. I can I can change it or get mad, whatever. But she didn't like all the fat, the bone marrow that was in the bone. It was big, and I stopped and I showed her and it wasn't hurt. Lack of journalism or anything there. It was just she was cooking her region where she was writing about the food of her region. I guess she used to say so when Little Rock wasn't doing. Also because it's like 2002 should know what to do with bone marrow. So I stopped her and I showed how to take the demitasse spoon and spread the marrow on top of the grilled bread and to see the light in her eyes and her face change like Oh my God, this is the best thing I've ever had. I didn't know I went from a complete shit review toe like an amazing review because I stopped to show where those things and so circling back on, being innovative. You know, sometimes you see to educate your audience on what the hell they're having. But, you know, innovation is a great thing, and it's a bad thing. You just have to make sure what you're innovative with. You're really listening to who you're cooking for or you're doing business with, to give them what they want. But you're predicting what they want, but they don't know they wanted. Yet present makes sense absolutely, and so being innovative, it's almost like you have to look into the future. Um, and, you know, looking at our restaurant here, we opened up with a big doughnut shop, don't have some stuffs, and they were great, but nobody bought him. It was like looking at animals at a zoo. They point in it. That's cool. But they went, got the fried chicken, the brisket. We only have doughnuts on the weekends. Now we rolled with the punches. We have cinnamon rolls. People love cinnamon rolls. They've asked for cinnamon rolls. Now we have them. But we try to be innovative with the doughnuts, you know? And then you have hurts donuts that came in the city loves them and all that, but for some reason, you don't want Guy had donuts. And so I hope I answered
spk_1: 52:03
your question that I love that I love every element of that. Because innovation you're exactly right. It has to come with an understanding and education. You know, you look at some of the greats, the iPhone, right? So many people early on were scared of the iPhone because they didn't know what to do with it. And then all the sudden there becomes more of a common understanding. But people still, I see him pick up the iPhone and they're afraid of the newest update, right? It's because, Well, what change? What do I not know now that I thought I knew? And I love how that falls into food because you can be innovative with Chef, You haven't understanding and ability to put something out to people, but they may not know to do with it. So they're scared of it. Or they think it's worse than the previous version or whatever the case may be. And I think that goes across any industry that with innovation, has to come Education and understanding. And so one things I've been preaching a lot lately is the idea of I want to be understanding, not understood. Like I don't want you to understand my point of view. I want to understand yours. If I understand your point of view, then I can educate you on things you might not understand about what I'm trying to tell you. But if I just push my idea across, then you don't have any idea where I'm coming from. So I need to understand you first and then be able to kind of educate you Based on that
spk_0: 53:19
perspective gives you better understand how toe towards them as well. And you can teach him in the proper way. And it's they this is Ah, thank God for saying I'm only 44 because
spk_1: 53:30
I
spk_0: 53:30
feel like the wisdom is a chef. Like I'm much older, but I still have the gusto to cook. It took me so many years to do that, man, because I don't know how did I get lucky? I'm gonna fucking do this. We're gonna you know, You know, we're gonna do seem in a row with scholars to totally flavors. People enjoyed it, you know? And even, you know, doing a scallop crudo with I don't know, I'm seeing scallops all time. I'm maybe I want some. I'm secretly hunger for them. But like carpaccio, like all the classes but mixing things together that normally have, you know that normally don't go together. But I would just pushed at them and at the table I could act all hyped about it. You know, people are their influence very easily sometimes. And if I was excited about it, they were excited about it. It could have tastes like shit. But they still were like, Bravo. You're the chef here. You must be great. But, you know, understanding of being innovative now you're right. You have to listen to your clock. You have to listen to your group that you're trying to work with and then give them something that they want. But they didn't know that they wanted it that way. They're excited about it. But you're really listening to what? They they're giving you the answers. Just just make shit up.
spk_1: 54:40
I love that. And that's that's a great part of the creativity that comes with your professional in my profession. We get to sit back and listen and then come up with something that you're exactly right. They didn't know they wanted, but they see it now. That's amazing.
spk_0: 54:52
And I'll tell you what. My business partner is one of the greats control groups because he has done very well for himself. So he's at upper crust, the 1%. But he was brought up like low country like I mean, the dude like some of the most Southern stuff in the world. And so he really gives me great inspiration on things to cook and it ranges. It goes from people that you know, every financial walk of life. I mean, this guy, this guy is a titan and his palette, you know, he can eat great steaks all over, but he likes good chicken and dumplings and fried chicken and chicken livers and, you know, smoked pork and ribs and all that stuff, too. And so he really has is inspired me to do
spk_1: 55:35
some of this stuff here, too. So speaking of, who are some of your current titans who are Some of the people you're paying attention to that are out there. If we travel the country eating great food or
spk_0: 55:48
you know, that's a that's a good man, that's a good one. So, like, who do I have like a chef crash on? Exactly? It's kind of coax on friends with some of them, but, um, you know, first I can think of you know, just what he's done up there. Matt Cooper. You know it. Preacher's son, you know, up in Fayetteville area Rogers. It all runs together for me, so people that love us coming northwest Arkansas and W A. But you know he's doing things that are, uh, did you forget about the healthy side of me? Like I like all the food allergy friendly cuisines, but he's doing stuff that is so just progressive, and he's feeding gluten free and just foods that are so right for your body to people that don't give a shit. And
spk_1: 56:41
they're loving him for.
spk_0: 56:43
And so I kind of feel like he's speaking to the master that like he's hit that that you know. And he's very motivational, you know? I've got, you know, David Bancroft and Leo Morelli and Auburn. I was just talking is all burned guys. David Bancroft has taken some pretty big risks there in Auburn and doing Southern cuisine and rolling with the punches. But, um, Leo Morelli, he's the chef. It all burn. And dude, he's doing stuff like slow old school Southern food. But it elevated level that is inspiring to me, and it's kind of teaching me some kind of paying intention with those guys are doing right there. But then I'm also got to work with a lot of really, really cool chefs, you know, I've got to do it before with Bryan Voltaggio before, and that was really cool. And, like Kevin Nash and got to eat his food. Got to cook with him and ride bikes them in California. But he has Sidney Street Cafe in ST Louis. And so you know, any time I want to see, like, who would I be? Is a chef right now if I was stuck in the find, that stuck. But if I still fine dining, he's doing things to me. That really makes sense, and he's rolling with the punches. But when I really go outside the box and look it chefs I've never got to work with. But I got to meet, you know, and everybody talks bad about Gordon Ramsay. Gordon Ramsay's actually got to meet him and talk to him. A couple months ago in November, that dude was the nicest guy ever in, like I was so fan girling over him. But, like when he spoke to me, he didn't like the soft talk. It sounds like a crush, but like you touched my hand, you know,
spk_1: 58:19
stuff like that.
spk_0: 58:20
But there was a connection there, and he actually was interested in my business, how I'm doing it and you know he was like me, and it's really interesting. I've I've learned about your restaurant. I've read about it. It's amazing how you're doing that. And to get that from him, it was like validation. You know what I mean from And I think he might be probably one of the most famous chefs out there most most. I can't club right now, um, you know, talking about and I'm gonna keep saying a couple names here, but I got the honor because of and I'll tell you, I guess one of my idols, I guess their local they should be bigger. But chef Jamie Mackie had a pine bluff. We teach the college to when I look at that. You know, I was talking to this late sixties early earlier cooking with President Clinton. Every time I have had something huge on my plate, I knew I could handle. I called Jamie McAfee and he walked me through. He walked me off the ledge and remind me in my life who the fuck I waas and why I'm here and how we're going to do this. And he because of him, You know, being a chef up north, you learn about Cajun food. You learn about Popper Dome, you know, in his cage, in ways being a chef that loves Pok and all those things you think Sam Choy Jamie Mackie made it so I could cook with both those chefs and built a relationship with them And what's cool about CM choi And I know you guys all know those pokey restaurants, everything else CM choice that the Godfather Pokey orp. Okay, um nbr chefs, we have funny jokes. Sam Choy will still text me, but hey, man, I'm was so and so send me some funny shit because we gotta laugh right now. It's getting serious, and I can always make you laugh at the drop of a hat. But, um, you know, I've been in some pretty cool situations where I look up to those chefs. I think I kind of carry it with me. And like those moments I had with them and how graceful they were with me, I like to transfer onto my bringing it back. You know, I like to bring it back, Teoh, my younger chefs, But what I'm really thinking about the chefs I've idolized, I've actually got to work with him. A four medium, you know, So awesome. Um, now I'm blessed, bro.
spk_1: 1:0:25
Yeah, well, and I was telling me earlier, you know, I mean, I feel so fortunate because I tell stories for a living. That's that's a pretty fun job most of time. But I get to be around people that I'm like, How did I end up in the room with you? You know, And when you when you sit back and think about your you're exactly right, it's just like I just work your tail off and all of a sudden these opportunities present themselves and you're around people that you're like. I would love to even just listen to hear you talk from a stage, much less sit and have a one
spk_0: 1:0:54
on one conversation with Do. And I'll tell you, Say that. And this is a funny story. And it's crazy that I get to say this. And Paul Perdomo, you know, he passed away the same time that chef elite force really did. But Paul Prudhomme told me I actually got to give him his first heirloom tomato. And so we all know what heirloom tomatoes are now. But I was in a conference call, and when we did it, it was Arkansas was having a really rainy season. And so just think about these names involved. It was it was for Frank Broyles, for the Frank Worlds. Alzheimers, um, fund raiser because of his wife and how great, you know, get to speak with Frank Rolls. Man, let me tell you, I didn't know shit about Arkansas football. I got to meet him, and because of Frank Rolls, I became a fan of Arkansas football. Especially because the way loved his wife and he brought all these chefs together for this one cost. And so Jamie put my name with his on my Do not love you, bro. And thank you for that. I won't. I won't make you, uh, I regret this.
spk_1: 1:1:52
I make you
spk_0: 1:1:52
proud. And so we had a conference calls all the chefs, and it was a rainy season. So when rainy seasons, Arkansas, the tomato season tomatoes will grow no bursts. I was doing a heirloom tomato salad with raw, sweet corn into the Maytag Bleu cheese dressing. Super simple. Just a nice you know, a buttermilk blue cheese dressing with Rossley Cornell in tomatoes just don't have it up and I look great, right? Well, then the menu's done. It's all set in stone, and I'm in a conference call and I said, I can't do myself and pop times like Mr For No Sidani. I can't remember what he called me. I was just in awe that are pretty. What's different on a regular tomato and heirloom tomato? I'm like, Well, I try to explain to him just he just wasn't less, you know? It was just he was over it. Just do the damn menu, kid. The menus done. We're all doing this. And so I met the time left Country Club and I'm making this salad getting it ready Property home comes in a scooter, he goes, Hey, nonny, let me try one of them their tomatoes that you got and I did me and let me tell you something, taking it back to when I was a kid in school, up north, doing the whole thing. Reading about Cajun food is proper dome fast forward. 15 years I'm handing Popper doma slice of aliens. May that he's never tried toe, and watching his eyes light up was like watching a child Trump's Try a strawberry for the first time. He didn't. I guess. You know, in Cajun cooking, you know, you think about Creole tomatoes on. But we were in Arkansas. I guess we could bring it back full circle. We're in such connect with the farmers here that we take for granted in greens that we have. And so ever since that day, it was like, Holy shit, I think that was 2007. 2008. I'm not somewhere somewhere in there. It's all a blur. Sure, I can go back in fact, check and see what was. But I can say I gave Papa Thomas first. So I guess that's my claim
spk_1: 1:3:42
to fame. Way found it. We found it is it is so Sheffer know what's what's next? What's the where you going from here? What you have in mind is that you mentioned your content. You haven't fun doing what you're doing.
spk_0: 1:4:00
You know what's next for me? You know I'm ever changing. Want to do something else, But right now, you know, if you've looked the neighborhood and since you've been knowing me in here and even when we did the Heffer event last year, the neighborhoods grown. It's grown, it's grown. It's getting there. My number one thing right now is to make sure this business is running the way it needs to run. You know, let this restaurant let's put a few more years under my belt here and let's let's make this thing very profitable. And let's make sure that the staff I have under my belt right now is getting paid and everything's running great. They don't think about it. But right now, man, what's crazy is I look at my life. I'm happily married. I go home most of time at night if I'm working nights either for a charity or it's for a large event that we know we're getting paid for. But, like, right now, my life is good and I don't know. I mean, that is a great question, because I was. Chefs are like 80 d there, squirrel over here, Squirrel over there were chasing the next thing. But, like, right now, life is good, and I look at all that I've been through and me and I really, I really couldn't tell you if it doesn't involve my team that I have right now or my investor get this business successful. I don't have my eyes on. Um,
spk_1: 1:5:16
that's great. I mean, focus. Now, if you have clear focus, that's all you can ask. So I think that's huge. So I want to do just a few kind of rapid fire questions. I love to do this part first thing that pops in your mind and weaken Skip anything you want to. Um, I don't know if you're a reader or movie watcher. TVs what? Which is the latest book TV show you're watching? What stands out in that regard? Books. I e. Nice to
spk_0: 1:5:48
read all the time until I just opened this restaurant Right now, uh, latest movie that I thought was awesome is once upon a time in Hollywood. I just saw it recently, and I'm not going to say the ending because kind of rude. Dude, what a great movie. I was on a big Quentin Tarantino fan, and I like his style.
spk_1: 1:6:08
That's great. That's great. Um, daily routines. What do you have to do every day? There? You Ah, coffee drinker. Do you work out? Do you check the numbers on what's what kind of some of your daily routines.
spk_0: 1:6:19
So, you know, every day I did come in here. First thing I do is I make myself self a shot of espresso, and I guess lately my routine I used to be an avid cyclists and working out is bitching about how I need to get back in
spk_1: 1:6:31
the gym every day after I shows lying on a daily thing. It is a consistent daily routine
spk_0: 1:6:37
without tell you me and you know, real life. Consistent, daily routine. And don't be jealous is Wheel of Fortune every day at 6 30 And if I can't watch it, I take that shit
spk_1: 1:6:46
as a chef that can be home at 6 30 That zone accomplished.
spk_0: 1:6:51
Well, we're usually here 12 hours before that.
spk_1: 1:6:53
Yeah, I am a big wheel of Fortune fan. Best piece of advice you've ever received or giving
spk_0: 1:7:05
be kind. Really? This be kind, Um, that I get Yeah, that's it. Don't be a dick and be kind. Love that. It's really
spk_1: 1:7:16
so If you were ever to write a book, what would the title be?
spk_0: 1:7:19
Well, first of all, if ever wrote a book, the first page and last page would be an apology sandwich in between so I could say whatever I wanted. I've got some good stories. Uh, I guess it would just be it would be a cookbook, but it would be how to get out of any situation, I guess. With food. I love that. Yeah. How to get out of any situation with food.
spk_1: 1:7:44
And that's totally true. People will taste something and they'll forgive anybody. Everything. I love that, uh, favorite artist musician.
spk_0: 1:7:54
Oh, man. Favorite favorite. I got a few of them. I'm a huge Beastie Boys fan. Okay, love the BC boys, and I'm trying to get some indie rock right now. I've been listening to camp. I like Tyler Childress a little bit, but it always goes back to BC boys. Huge Beastie Boys, Paul's boutique.
spk_1: 1:8:13
Love it. That's great Ago. All right, Chef, what's your favorite dish
spk_0: 1:8:19
that I cooker that I eat
spk_1: 1:8:21
boats? Not gonna let you off the hook that easy.
spk_0: 1:8:25
Okay, I could go Eminem style, say, mom's spaghetti. But no, honestly, my favorite dish to eat is my mom's chicken and dumplings. That stands down the best thing ever. And if I were to make it in Arkansas, if anybody hears a song like Oh my God, we want that. No, you don't. There's vegetables in it and it's different than the Southern.
spk_1: 1:8:47
Is it more of a like chicken pot pie filling
spk_0: 1:8:50
it? No, it is, and it's got vegetables in it. And then she takes his drop dumplings and puts him in, and they get fluffy and they turn to the steamed dumplings. It's like nothing ever had, like an airy cloud of chicken love. And then she takes the lid off so she steams it for about. She bakes it for 20 minutes with the lid on and they rise, then takes the lid off in a brown on the top of your crispy. Have
spk_1: 1:9:12
you ever just happen to make any? Just give me a call. I'll
spk_0: 1:9:15
give me called. I'll bring So my mom
spk_1: 1:9:17
stumping for you. But
spk_0: 1:9:19
my favorite thing to cook, though, honestly, Is anything fish? Anything? Fish? Um,
spk_1: 1:9:25
you have a favorite fish.
spk_0: 1:9:26
I people say that I cook scallops the best. Um, I guess if I cooked for Gordon Ramsay and be scallops and risotto, but, uh, scallops, I was everything. I learned how to cook very well. I was taught to cook out a shame. I guess you should say, because chef leap that trained me. Um, remember, making sculpts, especially risotto. I've never seen anybody throw the entire saute pan. Everything that used to taste it with eat from and everything into the garbage. And so I was able to honed my craft and risotto and scarlets. That's my favorite thing to go.
spk_1: 1:10:01
Love that, Will Scheffer. No, thank you so much for taking the time. You're a true titan of the culinary world. Appreciate everything that you do for the city of Little Rock and especially for my stomach. So thank you,
spk_0: 1:10:14
man. It was all my pleasure.
spk_1: 1:10:17
Cheers. Love it. That's great, man. Awesome. Didn't suck if you liked this episode of titans of industry, head to contenttitan.co/podcast for mor episodes or subscribe on your favorite podcasting app. And if you know of an industry titan that's doing amazing things. Let us know on social media or through our website so we can tell their story. Thanks for listening