Chef JKP Sits Down With The Woman Behind The Journey

This episode is different.

Joining him is the person who knows him better than anyone else, his wife, Maria Knight-Paccheco.

What begins as a fun conversation quickly becomes one of the most personal episodes of the podcast.

They talk about marriage, life behind professional kitchens, the sacrifices hospitality demands, why chefs think differently, the reality of building something together, and the moments that shaped both of them.

Maria turns the tables and asks James the questions nobody else has. From Michelin dreams and career regrets to family, legacy, fatherhood, restaurants, and what success really means today.

It is an honest conversation about love, resilience, hospitality, and why the dinner table still matters more than ever.

WHAT YOU WILL HEAR IN THIS EPISODE

• Why James believes the podcast is never about the host
• The realities of being married to a chef
• The career moments that still hurt and the dreams still left to chase
• How hospitality shaped their relationship
• Why "Food is memories" became more than just a tagline
• The importance of family dinners in a digital world
• Building a life together through difficult seasons
• Legacy, leadership, purpose, and the future of hospitality

CHAPTERS

00:00 A Special Episode With Maria Knight-Paccheco
09:20 Maria Takes Over As Host
23:00 The Truth Behind Building The Podcast
36:50 The Career Moments That Still Hurt
47:10 What Success Means Today
56:00 Why Food Still Brings People Together
01:00:00 The Future Of Hospitality And Why Chefs Matter
01:05:00 Maria's Childhood Food Memories
01:10:00 What It's Really Like Being Married To A Chef
01:24:00 Marriage, Communication And Final Reflections

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TikTok
https://www.tiktok.com/@jamesknightpaccheco

Follow Maria Knight-Paccheco

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https://www.instagram.com/mariaknightpaccheco/

LinkedIn
https://www.linkedin.com/in/maria-knight-pacheco-2b790260/

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Food is memories. 🍸

Transcript

SPEAKER_03 0:00

The reason why I asked this question uh is like I do know how much you put your heart into podcasts. For you it's like really important, you really enjoy it, you really love what you do.

SPEAKER_01 0:14

But then I know he was proud of everything that uh I've done and achieved. I just I just wish that he he saw it. Sad he didn't. That hurts. That hurts. I I feel very upset and sad about, especially in this day and age, is how people don't understand how important it is to be around a dinner table, whether it's friends, family, acquaintances, but life is short. And you have to enjoy every moment.

SPEAKER_03 0:43

So yeah, I think it just um once you understand that and once you agree with yourself, it's actually okay because you love persons so much and you're ready to support, then it's all easy. Talk and listen. When the one person talks, another should actively listen.

SPEAKER_01 1:04

When you're going through storms and you go through it together, and you go through the other side, yeah, and you go, Wow, we got through that. I think that's when I'm the proudest, especially of you. A very warm welcome to a special edition of the Family Knight Pacheco podcast. Now, uh I have the absolute pleasure of welcoming to the show not only an incredible person, a legend, some people would say, and also the co-founder of the Chef JKP podcast, and also my beautiful wife, Maria. Welcome to this incredible show.

SPEAKER_03 1:43

Well, thank you very much for such a warm welcome. Uh amazing. I've never been introduced in such a way, but you know what? Thank you so very much. Impressive.

SPEAKER_01 1:53

All right, so you know how this is gonna play out. We've got questions from the bowl, right? And we've got family questions from us, and as is customary, right? It's ladies first.

SPEAKER_03 2:07

Okay, to pick up the card, you mean?

SPEAKER_01 2:09

Yeah, card or questions.

SPEAKER_03 2:11

Gosh, um, hard decision, you know. Um I'm always uh between. All right, let's do one thing. Um, now I'm gonna take a lead. All right, so we're gonna play by my rules. You've been amazing at your show, but now as a family podcast, right? So I will take a lead. All right, okay. So, what we're gonna do is we're gonna pick up a couple of cards. I'm I'm just curious about the question was they prepare, and then after that, we go my way. Okay.

SPEAKER_01 2:45

All right, let's do it.

SPEAKER_03 2:47

Okay, please.

SPEAKER_01 2:49

All right, you go first. All right, I'm gonna pick up how many? How many?

SPEAKER_03 2:52

Okay, let's do uh pick up three cards, and I will do three as well.

SPEAKER_01 2:58

All right, three cards.

SPEAKER_03 2:59

Okay, three I like it.

SPEAKER_01 3:01

All right, done.

SPEAKER_03 3:02

Done. Okay.

SPEAKER_01 3:04

Then it's your turn.

SPEAKER_03 3:06

Incredible. Um fine. Let's do it.

SPEAKER_01 3:14

All right, so shoot. Ladies first.

SPEAKER_03 3:17

Okay. Oh wow. What would you bring home to cheer me up after a bad day?

SPEAKER_01 3:28

Um, probably six puppies.

SPEAKER_03 3:34

Yeah. Uh I hate to admit it. I would love that. I really hate to admit it. All right.

SPEAKER_01 3:44

So do you know what then? I will go for you. Um describe this is a good one. Describe what you think a day in my life looks like.

SPEAKER_03 4:11

Okay. Um I have to stay polite, right? Okay. Wake up in um crazy aggressive mood. Shower. Um, I don't know, dress up super quick, storm out of the house, um, then jump in a car, drive like a mentalist, come to work, and then carry on. I I I I don't know, even like so just so difficult, but because you're very creative, and then at the same time, you're very expressive and very sensitive. So for me, I think it it's just like roller coaster. That that's in my view, you're the artist.

SPEAKER_01 5:09

Do you mean like a do you mean like a roller coaster, like you know, the one that you find in uh global village, you know, like a little one?

SPEAKER_03 5:16

Oh no, no, no, no, no, no. The the real one in US, like you know, with all the turns and crazy up and down, like Ferrari World, you know?

SPEAKER_01 5:25

Um well to even more extreme.

SPEAKER_03 5:28

More extreme, like with the amazing spin and turn and upside down, you know, like crazy speed. That's how I imagine you do it.

SPEAKER_01 5:37

Nice, very good. Yeah, very good. Okay. Next question, please.

SPEAKER_03 5:43

All right. What have you learned to accept about yourself over time? Wow, wow.

SPEAKER_01 5:51

Um unfortunately, I have inherited my dad's sense of humor.

SPEAKER_04 6:04

Okay.

SPEAKER_03 6:07

Yeah, I would say I would say that I can see that more pronounced every single day.

SPEAKER_01 6:16

All right. Ready?

SPEAKER_03 6:18

Yes.

SPEAKER_01 6:20

Do you think I ever snuck out of the house growing up? Did I ever sneak out of the house growing up?

SPEAKER_03 6:30

Yes, you did.

SPEAKER_01 6:31

Yes, I did.

SPEAKER_03 6:32

Yes, you did. Through the roof?

SPEAKER_01 6:34

Yeah, I did.

SPEAKER_03 6:36

And wandering around in the streets on the at the night, yeah. You definitely did.

SPEAKER_01 6:40

Yeah, that wasn't even a hard question. That is an obvious question.

SPEAKER_03 6:43

It's exactly all right. Okay, here we go. Wow. What's become more or less important to you over the years?

SPEAKER_01 6:57

More or less important?

SPEAKER_03 6:59

Yes, over the years.

SPEAKER_01 7:01

Uh most important is time with you. Most important. Okay. Less important is spending time with freaks.

SPEAKER_03 7:13

Oh. Yes, I do.

SPEAKER_01 7:15

So so yeah.

SPEAKER_03 7:16

I do, I do, actually.

SPEAKER_01 7:17

That's that's what I that's yeah.

SPEAKER_03 7:20

Oh, that's amazing.

SPEAKER_01 7:21

So that's more important for me. Well naturally.

SPEAKER_03 7:24

We've done the warm-up, we've done the really good.

SPEAKER_01 7:26

I got one more.

SPEAKER_03 7:27

Okay.

SPEAKER_01 7:30

Oh what conversation feels overdue in our family. It can be easy or it can be deep.

SPEAKER_03 7:41

Oh my goodness, what what a question is this?

SPEAKER_01 7:44

And this is not, uh it says here don't talk about six puppies.

SPEAKER_03 7:50

Uh-huh. It's shame. Shame. Because I would love to go more deep into that, but okay, rules are rules. Um I don't know. For me, it's um every conversation is easy and deep as you because um we are so busy during the day, and it's not that often we really have um our time when we can really have this luxury of going easy light, or it's a deep conversation. I think it's a mixture of both.

SPEAKER_05 8:29

Yeah.

SPEAKER_03 8:30

Because we always catch up on a day, you know, we always want to share of our new discovery, our new thoughts, and or whatever we uh feel, you know, at that present moment. That's what I think.

SPEAKER_01 8:45

Yeah, any more questions.

SPEAKER_03 8:47

Well, um, funny enough, I've been prepared. I learned from the best, you know. So, and I prepare myself um with some questions because I just feel like I want to interrogate you.

SPEAKER_01 9:07

All right, then let's let's uh let's rock and roll. Yeah, well, those questions.

SPEAKER_03 9:12

As you know, I'm really glued into my phone, so everything is in my phone, and um uh definitely I have to start with that.

SPEAKER_01 9:23

Okay, so uh I'm just gonna make myself comfy.

SPEAKER_03 9:29

Yeah, make yourself very comfy. Um you give me such a warm welcome, you know, just incredible introduction. I'm not sure if I can do the same, I'm not in that level, and you know me because I'm always behind the scene, I'm always hiding, and I'm not really love to be on um spotlight, but not yet.

SPEAKER_01 9:50

Um working on it.

SPEAKER_03 9:53

I'm not sure I will do that, but anyway, uh let me try. Let me try. So, today the podcast, okay. Welcome to Chef JKP um to the studio today for the first time. James is not the host, and I have questions he's not prepared for. Right. We start with the first one. Ready? Good. I'm not ready, but good if you are. Be honest, how hard is for you um to not interrupt me right now and take over?

SPEAKER_01 10:37

Uh sorry, can you rephrase the question please? No. Okay. It's easy for me because I like to be chilled when you're around. Okay. So I don't need to interrupt at all.

SPEAKER_03 10:52

Oh good. Very diplomatic answer. On a scale from one to I will record this later. How uncomfortable are you being the guest?

SPEAKER_01 11:07

Oh wow. That's a really good question. Uncomfortable being the guest. You mean like in general podcast, generally?

SPEAKER_03 11:20

Yeah, generally. It's not necessarily now what we have a conversation, but generally, how do you um like from scale one to I will record this later? Like I will re-record this later.

SPEAKER_01 11:33

I think it all depends on how the host makes you feel. And how confident the host is when they're asking the questions. Because if they're asking you the question straightforward, yeah, then it's easy to give an answer, right? And if they've done the research on you and all of that kind of stuff. But if they don't know you, it's the first time they've met you, they don't know anything about you, and then they're sort of stumbling through the questions, then it makes you a bit more nervous and a bit uncomfortable.

SPEAKER_03 12:08

True. No, I agree with you because even for me, um I would not feel comfortable to record this um conversation if I don't like if it's not you, let's say, sitting in front of me, if it's somebody else who doesn't know me, and uh actually we never met, and yeah, I see your point.

SPEAKER_01 12:36

Yeah, so that yeah, that's that for me. If it's if it's a bit weird and there's a bit of a weird vibe, sure also. So that's why it's important to make the guest feel comfortable. But yeah, I don't know. I'm I'm a I'm a 50-50, it all depends on on the person interviewing me.

SPEAKER_03 12:51

Right. Good one. Next one. What's your worst habit when you're interviewing people that you think no one notice?

SPEAKER_01 13:04

My worst habit?

SPEAKER_03 13:06

Yes.

SPEAKER_01 13:07

I I would say two things.

SPEAKER_03 13:10

Okay. Okay.

SPEAKER_01 13:13

Uh number one, I always play with the pen.

SPEAKER_03 13:16

Okay.

SPEAKER_01 13:16

I always play with the pen. Number two, because as you said, I'm expressive. Very uh, I think I'm hiding my facial expressions in my head.

SPEAKER_04 13:32

Okay.

SPEAKER_01 13:32

But the truth is, I'm always like, I've always got like some sort of weird, grumpy face, right? That I'm trying to hide. You know, and I think that's probably the one that uh people think, oh, why is he why is he angry? Like, but I'm not angry, I'm just you know trying to focus on the guest.

SPEAKER_03 13:50

Yeah.

SPEAKER_01 13:51

And I'm always playing with the pen.

SPEAKER_03 13:53

Okay.

SPEAKER_01 13:53

That's that's that's yeah, I would say that.

SPEAKER_03 13:56

That's a good one. All right. Have you ever pretend to understand a guest when you actually had no idea what they were talking about?

SPEAKER_01 14:07

Uh no. Straightforward answer. Because you do research. Yeah, my job is to do research. So if I don't do research, it's like doing homework.

unknown 14:20

Yeah.

SPEAKER_01 14:20

Right? So you have to do homework on the person, otherwise it's really strange. Imagine, like, so you remember the film uh let me give you a really good example. So you know the film uh Notting Hill? Yes, right? So when he's meeting the the the the star, what's it Anna? Anna Scott, right? Yes, yes. So so he he so he went to the Ritz with flowers in his hand, and he was thinking he was meeting her for like a date. Yes, but the fact was he was going as a member of the press, and he'd never seen the film before. So he spoke to her and said, Wonderful to see you, blah blah blah, and then they started putting him through the interview, the interviews, and they were like, Oh, have you seen the film? What do you think about the film? And then then, you know, he says that he's the uh the journalist or the editor of of Horse and Hound magazine or something. Yeah, and then he's asking, Well, was the film any horses in the film? And they said, Well, no, it's said in space. Uh, you know, do you uh do you do you know do you have anything close with the with the character? And then the guy says, like, uh, well, no, I'm a I'm a psychotic brain-eating monkey, you know. So of course, you know, that's how he's thrown off. So at the same time, when you're interviewing someone, uh you have to understand them a little bit, even if it's not your subject matter. Because I've had people in the past on the show who are you know very high academically, yeah. And it's very scary to interview them.

SPEAKER_04 15:55

For sure.

SPEAKER_01 15:56

But I have to remember they're coming onto my show.

SPEAKER_04 15:59

Yeah, for sure.

SPEAKER_01 16:00

You know, so I'm sure they're just as nervous, but that's why you have to make them feel comfortable. But uh and if I don't understand something, what do I do?

SPEAKER_04 16:09

Ask the question.

SPEAKER_01 16:10

I ask. You do and you explain to me.

SPEAKER_04 16:13

That's good.

SPEAKER_01 16:13

People who, you know, because I'm not saying can you explain it so I understand? I also have to explain it from the audience point of view, because it might be somebody they'll be like, Oh, why didn't he ask why?

SPEAKER_03 16:24

Yes, of course, yes, of course. Yeah, because not everybody like I mean, I remember um you had a guest for the agriculture part, and it's quite difficult to understand what they're actually talking about, but at the same time it's was very interesting to learn something new, right?

SPEAKER_01 16:43

Yeah, yeah. I think it's important, yeah.

SPEAKER_03 16:45

Yes, of course it's important.

SPEAKER_01 16:46

And even even when you when you talk to someone wherever if you're networking or off the street, whatever you and if you don't know them, you you need to try to get to know them. Yeah, right, but not just what did you do? No.

SPEAKER_03 16:58

Okay. If I gave you a safe word to stop this interview, what would it be?

SPEAKER_01 17:04

Ding dong.

SPEAKER_03 17:05

Oh gosh. I thought save the queen. Well, okay, that's good as well. I will remember.

SPEAKER_01 17:14

Very good.

SPEAKER_03 17:16

What question do you secretly hate being asked?

SPEAKER_01 17:20

What question do I secretly hate being asked? I think it depends what context.

SPEAKER_03 17:32

Okay. No, but just like for me is um What about you? It's a question I hate to be asked. How are you? Are you okay? I mean, it's such a meaningful uh meaningless. I mean, the people who ask you they probably think it's meaningful, but for me it's meaningless because as soon as you say, Yeah, I'm okay, it's move on.

SPEAKER_01 17:58

Yeah, but it's a closed question, right? So it's not an open question.

SPEAKER_03 18:02

No, it's not, definitely. So for me, I hate this question. Instead of like ask um what's what's going on in your life, yeah, you know, so yeah, and then you say it, oh, I'm just doing this and that, and you know, like for me, you know, I always wondered if somebody asks you, Are you okay? and you say no, I'm not, and then I'll say, Oh, okay, okay, exactly. You know, I did this uh a few times, not because I'm not okay, it just because I was like, or another one. Um I hope this email finds you well. Like for me, it's just um I would say, how did you find me? Yeah, exactly. Your email still didn't find me, but I will reply to something like that. But yeah.

SPEAKER_01 19:00

Um, no, I think questions I uh so when I was much, much younger, much, much younger.

SPEAKER_03 19:05

Oh wow.

SPEAKER_01 19:06

Um, it would be do you have any kids? This would this was this was this was this was before I met you. Yeah, and I'd have a fight to say yes or no, because I tell you why, if I said no, it's just easier.

SPEAKER_04 19:21

Yeah, true.

SPEAKER_01 19:22

And if I said yes, oh that's real good, and then I'm two, and then I'm 20 years old. Yeah, people are like, and then you have to tell the whole story and then the whole thing, you know? Yeah, oh my, I hated doing that previously because you have to explain the whole situation, and then uh the other one was maybe about like where are you from? And then I'd say Venezuela, right? Venezuela, why have you got two surnames? No, no, no, no, no, no, no, you know, so yeah, and it's led to so many things. And it was like over and over and over again. Whether it was genuine, people genuinely wanted to know, or whether they're just being nosy in my head, they're being nosy.

SPEAKER_03 20:05

Yeah, yeah.

SPEAKER_01 20:06

In my head, you know what?

SPEAKER_03 20:08

I don't agree with you on that because for me, I think in human psychology, everybody like gossips because it's the most attractive thing for humans, you know, and that's why all these um gossip magazines they still survive and most popular, you know, they still make so much money. Or if you like, okay, if we skip the publication, like real publication, if you look at them, any even Instagram accounts, whatever who is doing gossips on celebrities, gossips on random stuff, you will see the most attraction because everybody loves gossips, and I think it just like you give them a reason to have okay, and then I will go to John and I say, John, do you know? Yeah, James has a child at age of this and that, and then he does this and this, and you just like, and then the story actually grows in a completely different angle, and then when you hear something about yourself, you just James was five when he had a child, yes, and then you think, Oh gosh, where is comfort?

SPEAKER_01 21:18

Yeah, exactly. So, yeah, probably that, but now no, not so much. Ask whatever.

SPEAKER_03 21:26

Okay, you're ready for everything. Well, saying that, we're now moving forward to the next uh set of questions. We are I'm not done. All right, okay.

SPEAKER_01 21:40

I'll remember for my set of questions.

SPEAKER_03 21:43

Good. You have interviewed so many people, but how often are you actually honest versus performing the good host?

SPEAKER_01 21:52

How often am I honest?

SPEAKER_03 21:54

Versus good performer being the co the host.

SPEAKER_01 21:58

No, I have to be honest anyway. It's very Very important.

SPEAKER_03 22:01

So um the reason why I asked this question uh is like because for me uh personally I do know how much you put your heart into podcasts. For you, it's like really important, you really enjoying, you really love what you do. And for me, I do understand like it's always it's not a performance for you, it's not like sort of you look in the camera and then you know, like I will give you example Mr. Bean, right? He is very funny in in like when you watch his um whatever films or clips or whatever, he's super funny in his own weird way, but then in real life, I was lucky to meet him in real life. It's a very intelligent, calm, very shy person. So that's my question. Are you real in your podcast versus you or you just put it a great performance?

SPEAKER_01 23:08

So I think there's a couple of things there.

SPEAKER_03 23:11

Okay.

SPEAKER_01 23:13

Uh again, number one, my job is to uh so so you have to remember that the podcast is never about me, and I'm not the superstar, it's always about the guest. So my job is to get as much information out of the guest as possible. So that's why the questions have got to be very animated, and my voice has to be up and down. Otherwise, if I smoke like this, it'll just be boring. Yeah, everybody will fall asleep. So you know, but I have to ask interesting questions, I have to uh sometimes be very serious, sometimes have to be very empathetic, but overall the show has to be entertaining for people to feed back. And don't forget, we originally did the show because we wanted to be a sort of a for a swarm force of um education, right? In in in a respect that you know uh people who were from the age of 12 to 18 to maybe changing jobs at the age of 40, right, and they wanted to go into hospitality, it was about the truth of the umbrella, the huge umbrella of hospitality.

SPEAKER_04 24:18

Yeah.

SPEAKER_01 24:19

So that's my job. Number two, yeah, because that takes such a the show is normally two hours, right? But the prep before is about four hours.

SPEAKER_03 24:34

I think more than that.

SPEAKER_01 24:36

Maybe a bit more than that, you're right. Yeah, and then afterwards, I'm experienced first hand, right? The the edit part also takes a long time. So I don't think people understand that one show could potentially take a 12 hours of your of a of a day.

SPEAKER_04 24:52

Yes.

SPEAKER_01 24:52

So if you focus on one thing for the full day, imagine how much energy that is. So of course, sometimes I'm gonna be very subdued, very quiet. Yes, so people then when they meet me in the street or at networking events, I might be in the in that mood of being like Mr. Quiet.

SPEAKER_04 25:11

Yeah, yeah, I'm just gonna be.

SPEAKER_01 25:12

Or being like just very very calm and very quiet. And then they're like, Oh, yeah, but James, on the show, you're very la la la. And I'm like, okay, yes, and and and but again, if it's somebody I've never met and they say, James, I watch the show or I listen to the show, I'm a big fan of the show. Of course, I'm going to say, first of all, wow, thank you so much. What's your name? What do you do? What a privilege, what's been your favorite episode? Because I might only meet that person for two minutes. Yes, but I want to leave a lasting impression, like a good one. I don't want to be that guy that is like, Who are you, freak? You know, because it's not fair because they do fair, and also you don't know like how maybe they might might have been nervous to approach and just to say hello.

SPEAKER_03 25:56

Yeah, true, true.

SPEAKER_01 25:57

You know, because we're all human, right?

SPEAKER_03 25:59

No, we're all human, but um, if you remember, it was an amazing moment. I really like it's stick with me. Um, when we went to um Sushi Samba, and we were in the queue uh to be seated, and then one of the guys with his wife approached you and say, I'm listening to the show, and so this is the moment I think for both of us was feel like we're actually doing something right, yeah. It takes us a moment, but yeah, I think that was exactly the reward, which like I don't know. For me, it's like receive an Oscar.

SPEAKER_01 26:42

Yeah, but I was amazing. Um he he was a super nice guy, super nice guy.

SPEAKER_03 26:46

Yeah, all right. Um do you think sometimes you hide behind questions instead of giving your own opinions?

SPEAKER_01 26:56

Hide behind the questions? No, not at all. Because um, again, I've done a lot of research on the person. Okay, and and again, my job is to get the truth. But let's not forget the podcast, number one, is not a journalistic hard line interrogation of the guest, you know. True, true. You just podcast.

SPEAKER_03 27:20

You just want to have a like easy conversation.

SPEAKER_01 27:23

Yeah, and there are there are there are three pillars to the podcast, right? So it's food is memories. So at the beginning, we talk about their childhood food memories and all that kind of stuff and their education, then how they got into their job, you know, so so their different sort of stages or chapters of their life, then into what they're actually doing, and then we get into kind of like funny quick fire questions, you know, and a bit of advice. But again, it's my job if they say something in particular that I think is a bit juicy, right? I will hone in because my job is to listen.

SPEAKER_03 27:59

So you don't behind like you don't hide behind a question, uh instead of giving your opinion. So you because of your extensive research on the person, you actually don't have an opinion about some topics of discussion, you just purely give your guest to um I don't know, spoke about himself or herself.

SPEAKER_01 28:27

That's all without giving your opinion or just I'm Switzerland, remember.

SPEAKER_03 28:33

Okay, good. Okay. Um what's something you believe about industry that you have never said in your podcast?

SPEAKER_01 28:46

Which industry?

SPEAKER_03 28:48

Oh, we talk about the hospitality. I think we're not going into like divide the part because you take the hospitality as a whole.

SPEAKER_01 28:59

Okay, ask me the question one more time.

SPEAKER_03 29:02

What's something you believe about the industry that you have never said in your podcast?

SPEAKER_01 29:07

What do you think, uh in your opinion, about hospitality? Because you worked in hospitality. You know what? We met.

SPEAKER_03 29:16

I do understand how amazing you are at your um field, but now we're in a different position. So I would like to hear your answer.

SPEAKER_01 29:32

You will hear my answer.

SPEAKER_03 29:33

So it's not the time.

SPEAKER_01 29:36

I want to know what you think about hospitality.

SPEAKER_03 29:38

No, no, no. I will share with you on your turn when it's your turn to ask me questions.

SPEAKER_01 29:46

Alright, ask me one more time.

SPEAKER_03 29:47

So all right. Um, what's something you believe about the industry that you have never said on your podcast?

SPEAKER_01 29:58

I have never said on my podcast. Look, you know better than anyone how much I love the hospitality industry. I think it's amazing. I love it, right?

SPEAKER_02 30:11

I know.

SPEAKER_01 30:11

Um, but I've also spoken about sacrifice, I've also spoken about how difficult it can be. Um we don't touch upon here uh in this region is obviously about um the dark side, let's say, of hospitality. Uh which with it with different types of substances and all of that kind of stuff that that goes on in in other parts of the world.

SPEAKER_04 30:37

Yes.

SPEAKER_01 30:37

We don't talk about that. Yeah, we don't talk about um again the the dark side of hospitality, um, where some of the best and the most incredible people in the world have unfortunately passed away due to again that that side, so that's something that we don't talk about necessarily. Um it's recognized, but we don't talk about it.

SPEAKER_03 31:06

Okay. Who was a guest you didn't like but had to pretend you did?

SPEAKER_01 31:11

I like all the guests next.

SPEAKER_03 31:14

Have you ever judged a guest while they were talking?

SPEAKER_01 31:18

Judged?

SPEAKER_03 31:19

Yes.

SPEAKER_01 31:23

Judged a guest while they were talking?

SPEAKER_04 31:26

Yeah.

SPEAKER_01 31:27

I don't think I've um I tell you, I don't I don't think I've judged, but they've surprised me, I would say. I would say. Uh I would in the terms that like when things take a different turn. You know, so so you think that you're going one way, and then all of a sudden the guest says something which c comes out of nowhere, and you're like, oh my god, and then they really go deep into that, and you have no clue, but then you have to be very quick thinking like because you have to get back on the track, yeah, and then after that, still not to lose the momentum, yes, and track the conversation, you know. Otherwise, it's good while that's tough, that's tough, but you have to be very agile in your mind, you have to constantly listen. True, that's really important. But judge, no.

SPEAKER_03 32:20

Okay, that's good. What's the most fake conversation you have had on the podcast?

SPEAKER_01 32:26

Fake.

SPEAKER_03 32:27

Fake.

SPEAKER_01 32:29

There are no fake conversations on the podcast, thank you very much. But uh there are conversations that I've had with myself on the show, right? Which are basically when people from outside globally ask me questions, yeah, and I don't read them beforehand, that's quite mental for me.

SPEAKER_04 32:49

Okay.

SPEAKER_01 32:50

Because because I always want to do that, because people want to know my opinion on things.

SPEAKER_04 32:54

Sure.

SPEAKER_01 32:54

So when I do episode one of a season, yes, it's always me, and that's that's a bit scary. And then I'm like, oh, you know, because it's one take, there's no editing. That's the other thing, right? People are always asking me, like, oh, are you editing the show? Are we stopping? No, we're going in two hours solid, and then they're like, Yeah, but I'm not able to talk. And then, surprise, surprise, you spoke for nine hours.

SPEAKER_03 33:19

Yeah, yeah. So, yeah, agree with that. Well, let's dive uh a little bit probably deeper in things, and um, I would never have this opportunity, you know, to ask those questions because I know at home you can easily escape from me, you know, just mm-hmm. But here you have no choice but to answer my questions, so that's why I'm fully prepared. Who are you when the microphones is off?

SPEAKER_01 33:52

I'm still JKP, I'm still chef JKP, but I think yeah, I'm a mixture of now I would say I'm a roller coaster. Okay, good. So I think I'm like anyone, you know. Uh I'm still very uh bubbly, cheery, and and again I have my days when I'm like super fun and stuff, and then I have my days when I'm very quiet and subdued, and I have to think, you know. So but we but we all do, right? I think and I think it's normal. It doesn't matter who you are.

SPEAKER_03 34:24

No, that's so true. It's uh just like you always have a different momentum in life. Yeah, yeah. What do people misunderstand about you the most?

SPEAKER_01 34:35

What do they misunderstand about me the most? I think at the moment at the moment, over the past, oh gosh. You know, I'm gonna say over the past in fact, since we started the podcast in 2020.

SPEAKER_04 34:52

Yeah.

SPEAKER_01 34:53

People are always asking me, are you still a chef? What are you? Are you not a chef? Like, of course, I'm still a chef, you know, but I'm also I just happen to have other skills, like the guy in Taken. I have a very particular set of skills, yeah. So, so yeah, I think that people are misunderstanding, but of course I love cooking, I love restaurants, um, I really love hospitality.

SPEAKER_04 35:16

No, that's so true, you know.

SPEAKER_01 35:18

But um I think it's very important in this day and age to be able to experience what life gives you. And again, I'm gonna go to to the legend that is Gordon Ramsay. He's not just a chef. What is he? He's a media personality, he's a businessman, he's a dad, he's he's he's a husband, you know. I think it's incredible to be all of these things. True, and you shouldn't put somebody in just like one box.

SPEAKER_03 35:42

No, no, it's so true. But I think, in my opinion, about it, it's just the most what people misunderstood about you is um, I believe at work they always see you very serious and very angry chef, like angry, but actually actually you're very funny. Yes, god, thank you, thank you for the you're actually very funny and very caring person, and you actually worry about all of them, you really deeply, deeply care about people, yeah. So that's true, and I think that was the most misunderstood about you because it's always see the very hard picture about you, but yeah, it it's it's actually completely opposite.

SPEAKER_01 36:38

I hate to agree.

SPEAKER_03 36:40

Oh wow, gosh, I love that it's gonna be in record. I'm gonna play all over and over for you. Okay, what part of your journey still hurts a bit when you think about it?

SPEAKER_01 36:55

Um, are we talking about podcast journey, professional journey?

SPEAKER_03 36:58

What whatever you choose to um actually, whatever you think you want to open up about.

SPEAKER_01 37:11

I think I'm always very sad that dad never came to this region.

SPEAKER_03 37:17

Yeah, yeah.

SPEAKER_01 37:19

And he and I also that he he never um saw like really what I did when it comes to like the fine dining and seeing me in action and actually tasting my my tasting menus and and also just experiencing how life is here in in the UAE or when we were in Oman, you know. I just I just I think that's really um that's tough for me because for so long he was telling me, like, you know, you're working too hard, blah blah blah, and all that kind of stuff. But then I know he was proud of everything that uh I've done and achieved. But I just I just wish that he he saw it, and I'm sad he didn't. That's that's that's hurts. That that hurts. And then I don't know, part of me is still obviously chasing Michelin. Uh part of me is chase still chasing those accolades, but I think it's more of an ego thing. Because in my mind and practically, I know I can do it without trying to be big-headed.

SPEAKER_03 38:25

Yeah, yeah. I don't think it's your ego, I think it's just because um when you were younger, yeah.

SPEAKER_01 38:34

I'm still, you know, 21 years old.

SPEAKER_03 38:37

I know, but you know, like when you're still way younger. It's been a dream.

SPEAKER_01 38:44

Yeah.

SPEAKER_03 38:45

It's always been dreamed to achieve.

SPEAKER_01 38:47

Yeah. And that's um, I think the other one is also I haven't opened a restaurant yet. I've always gone on and on and on about restaurants.

SPEAKER_03 38:54

Well, I do believe it's gonna happen.

SPEAKER_01 38:56

I think that's the other thing. I haven't, yeah. People are asking why haven't you opened it? But I think for me, yeah, I and again, I love how restaurants can make people feel. I love how how deals are done in restaurants, I love how things are celebrated in restaurants. Uh I love anything and everything to do with restaurants. And it's that kind of special interaction and a special occasion, yeah. And also the fact that people are coming to you for your food and for you to welcome them and make them feel safe and welcomed and in that environment. Yeah. And and for them to say, Oh, well, that was where we got engaged, or that was you know, that was where we had this birthday, or you know, like I just love that, or maybe somebody's never tasted your food and it's sort of and then it's burnt in their mind forever.

SPEAKER_03 39:47

No, actually, it does because even for us, we have so many memories related to food, to the places, you know, so like sad, funny, um, happy, excited memories, and it's always a moment, and it's always related to food. It's always related to food. Like we have an amazing conversation last night about it. And it it just, yeah, I do believe food is memories. I do believe deeply a lion. All right. Um, when was the last time you doubt yourself properly?

SPEAKER_00 40:25

I I what you doubt yourself.

SPEAKER_03 40:27

Doubted myself? Yeah.

SPEAKER_01 40:32

When was the last time?

SPEAKER_03 40:34

I don't think I think properly you doubt yourself.

SPEAKER_01 40:37

When was the last time I doubted myself?

SPEAKER_00 40:48

Very good question.

SPEAKER_03 40:52

And I'm happy you think hard about it because it's mean you are confident enough on yourself.

SPEAKER_01 40:59

Yeah, I mean, look, I used to have a lot of doubts. I used to have a lot as as about my ability, about what I was doing, and you know, am I good enough?

SPEAKER_03 41:09

Yeah, but it was like a long time ago. Well, anything I ask you like recently.

SPEAKER_00 41:18

I don't know, I think it's been a long time.

SPEAKER_01 41:20

Good. Since since the last time I properly, properly doubted myself. But I think that's because I'm I'm more um confident in my skin. I know who I am, I know I know who I'm not, right? And I don't need to prove anything to anyone. Anyone.

SPEAKER_03 41:36

Do you believe it's come with uh experience like life experience?

SPEAKER_01 41:40

Yeah, of course, of course, of course. You have to have a few kick-ins, no, yeah, here and there.

SPEAKER_03 41:46

But um, yeah, of course, you know, and see we're having deep conversation. Wow.

SPEAKER_01 41:52

Yeah.

SPEAKER_03 41:52

Uh as a couple, it's not fake. It's not fake. Very good. Very good. What are you still trying to prove and to who?

SPEAKER_01 42:07

Again, goes back to the Michelin. I think two things I'm trying to prove to the five-year-old James that it's okay, you will be fine, and you are protected, you you will be okay. And then to the chef, James, not the podcast James, but the chef James. That you still have it.

SPEAKER_04 42:29

Right, right.

SPEAKER_01 42:30

You know, that you still have the fire.

SPEAKER_04 42:31

Yeah.

SPEAKER_01 42:32

Uh, and you you you still have Oh you do, you know, the uh the the ability, the skills, the fire to execute everything. But I think that's the other thing is that people don't understand me, the misunderstand, and the the kitchen part also. I always say this story. When I'm with a team, and I'm talking specifically when I'm in restaurant or hotel teams.

SPEAKER_04 42:53

Yeah.

SPEAKER_01 42:54

Not now with my other my with with what I'm doing, but I always say I am the nicest person when we're sat in the restaurant and we're doing briefings and we're having a chat. Right. But when it comes to service time, the minute I step into service, you will see a psychotic James. And because I'm focused only on the food and I'm focused only on the experience of the guest.

SPEAKER_04 43:23

Right.

SPEAKER_01 43:23

Right. So what whatever I say to you in those five hours, I'm not responsible for what I say to you during that time. But afterwards, we will have a conversation about it. And then I will say to you, why do you think this happened? Oh. So you understand. So so that, but again, a lot of the chefs that I've worked with in the past and and we're we're still in touch and all of that kind of stuff, they always remember honesty. They're like, Yes, chef, you were tough on me that, but I remember why. And then and then they tell me that they're doing the same.

SPEAKER_05 44:00

Yeah.

SPEAKER_01 44:01

You know, I mean it's but it's only because I mean me, I care so much about the food, I care about the team, and I care about the standards, yeah, and I want everyone to be amazing at all times, right? That's true. That's what it is.

SPEAKER_03 44:16

No, but that's true. You always want your guys to really grow into something, and I can give you countless examples who actually come out from your kitchen and now in the leading roles. Right.

SPEAKER_01 44:29

And and it's also reputation, right?

SPEAKER_03 44:31

Yeah, yeah, but it's but I will be um I don't think I did share with you that. I don't think so. Uh, but when we was just start dating, it was such early days. I think we was, I don't know, maybe two weeks or three weeks we was just start dating. And um I was so because we didn't have enough time together. We've both been very busy, we both like in a such industry where you have such a limited time. So anyway, every time we met, it's always um momentum, right? Like so uh I came with the guest to Senson the Edge, the restaurant where they was work, and because I don't need to do that, but I really was eager to have this five minutes or even one minute to see each other. So I said again, I'm going with the guests up and um escort them, and then at least I come and say hi to you, and you know, we'll go back to my duty. Anyway, I dropped the guest and came to the restaurant, to the kitchen, and then I didn't enter the kitchen because the only thing I heard you screaming. Like, well, you was not really screaming, but you was just like going really angry.

SPEAKER_01 46:07

Doesn't sound like me at all.

SPEAKER_03 46:09

Oh, really? Yeah, sure, it's been somebody else, and then the plate goes to the bin because yeah, somebody did something, so I decide not to enter, and I have like I remember me like going down in a mountain, and I was saying, Oh gosh, what a fire! You know, it's not turned me actually back. I was like, I thought how much passion you actually have for food to perfection, you know, just to make sure um guests had the most incredible meal, but that was the um discovery. So that moment I decided, like, yeah, that's my band.

SPEAKER_04 46:53

Very good.

SPEAKER_03 46:54

It was another conversation to me.

SPEAKER_01 46:56

Nice, nice, nice.

SPEAKER_03 46:58

Um yeah, yeah. Okay, very good. My most experienced of that. All right. Um, what does success feel like for you now versus 10 years ago?

SPEAKER_01 47:12

Oh I think success, I wouldn't put it into monetary terms, I would put it into life terms. I think success is just about us. For me, that's success, really. I wouldn't put it into like, oh yeah, making millions of no, that doesn't mean anything.

SPEAKER_04 47:31

Right.

SPEAKER_01 47:32

Uh what we have important.

SPEAKER_04 47:36

Yeah, priceless.

SPEAKER_01 47:36

That for me is priceless, that for me is success. 100%. You know, ten years ago it would have been, you know, talking about uh business and chasing restaurants and getting this, yeah, no, no, no, no, materialistic stuff. It's not it genuinely is not important. I think uh the marriage is the single most important thing and attributes success to everything, actually.

SPEAKER_03 48:02

Well, talking about it, my next question will be quite I think you will love that question so much. What's the most annoying thing about me that you have never said out loud?

SPEAKER_01 48:14

Well, the good thing is I always say it out loud.

SPEAKER_03 48:17

So well, usually I do say out loud.

SPEAKER_01 48:23

The most annoying.

SPEAKER_03 48:25

Yes.

SPEAKER_01 48:25

I well, this is you you already know this, and it's not the most annoying, it's just annoying. It's probably when I'm super tired and exhausted, and you're just like yakka talk, you know. I think that for me is like when I'm and you know, yeah, and also you all you also know that when I'm extremely tired, you will double the amount of talk. You know, so even more annoy me.

SPEAKER_03 48:53

I know.

SPEAKER_01 48:53

So yeah.

SPEAKER_03 48:54

I have special I have a special filter it's again, it's a very particular skill you have. I know. So develop two years. Do you think I actually understand what you do?

SPEAKER_01 49:07

Yes. I think you are the one who understands everything that I do the most.

SPEAKER_03 49:12

Yeah, true. But I mean, good to have a validation. Yes, reconfirmation. When do you feel most proud of us?

SPEAKER_01 49:23

I think going through tough times. I think that's when uh I feel the most proud of us. Oh because when it's easy. Yeah, but when it's easy, it's easy, right?

SPEAKER_03 49:35

Yeah, true.

SPEAKER_01 49:36

But when you're going through storms and you go through it together and you go through the other side, yeah, and you go, Wow, we got through that. I think that's when I'm the proudest, especially of you.

SPEAKER_03 49:49

Yeah, but the best part, we come up on that even more stronger than we ever been.

SPEAKER_01 49:55

Yeah, I but I think that's that then that's that's the gift. Yeah, that's the gift, right? So yeah, so yeah.

SPEAKER_03 50:02

Okay. Be honest. Do you switch off when I talk about work sometimes?

SPEAKER_01 50:08

Yes.

SPEAKER_03 50:10

I knew it. I knew it.

SPEAKER_01 50:13

But but it's not because I don't want to switch off, it's just that I think it you know what, it has to depend. Has to depend on the time, on my mood, if if I've got like deadlines at work or something is going on. Right. And then but you always seem to pick the exact moment when like my head is about to explode because of all different types of pressure, and then you're like, Well, no, no, you know, and I try to give you my attention, but I'm more I'm like zoned out. But I think you can see it because my eye my eyes go like this.

SPEAKER_03 50:44

No, but usually I say it okay, we will come back to this conversation later.

SPEAKER_01 50:48

I start to like actually feel like yes, yes, because I'm more affected.

SPEAKER_03 50:54

Yes. What do you think we don't talk about enough?

SPEAKER_01 50:59

We don't talk about I think we talk about everything.

SPEAKER_03 51:02

No, we do, we actually do.

SPEAKER_01 51:04

I don't think there's anything we don't talk about.

SPEAKER_03 51:06

No, but maybe as some something we don't talk enough, in your view. In my opinion, yes, of course.

SPEAKER_01 51:14

Food and restaurants and chefs.

SPEAKER_03 51:19

I think we do talk enough about it.

SPEAKER_01 51:23

But okay, I do agree because what I mean is is like in an obsessive kind of way, in like a geek kind of way, you know, as in like the chef of this country, he got from this Michelin and that, you know, like I think that, but that's getting very deep into it. Yeah, and also um what I don't do enough of is like you know, geek out on my books, true, especially my cookbooks, yeah. You know, because I used to I used to surround myself with my cookbooks to inspiration, yeah.

SPEAKER_03 51:51

Yeah, you used to do that a lot. Yeah, okay. If we were not uh doing any of this, whatever we do, who would you be? If I wasn't if you're not yourself, podcaster, uh TV presenter, a journalist, because you're doing amazing, right?

SPEAKER_01 52:16

Um thank you. It's on camera, very good. Yeah, um I would I I would do probably two things with my life. Uh musician.

SPEAKER_03 52:27

Okay.

SPEAKER_01 52:28

So it's still in me.

SPEAKER_03 52:30

No, I'm sure you would be amazing drama.

SPEAKER_01 52:32

Musician, uh, and in like a hardcore band, yeah, kind of like a blink one eight eight two or red hot chili peppers, like like a big band. I would be like at like stadiums, right? Selling them out and being nun, you know. Um that or if I could probably be in uh yeah, I would be playing rugby for England.

SPEAKER_03 52:59

Yes, yes, rugby player, yes, true, true. That that's definitely on you. Yeah, I think I would do that, and you passion about like really passion.

SPEAKER_01 53:09

Yeah, oh so if I wasn't doing that, yeah, then yeah, I'd probably do those.

SPEAKER_03 53:16

Good. So we went through so many like a deep conversation now and um different questions. So now I want to do a little bit um in different way, just a quick fire-up, as you love to no thinking, no thinking a lot. I just want your answer super quick and short.

SPEAKER_01 53:38

Okay.

SPEAKER_03 53:39

All right, ready? Ready? Yes or no? Of course I'm ready. You're never ready for me. I know that one guest you will re-interview immediately.

SPEAKER_01 53:53

Re-interview immediately? Yeah, Pierre Kaufman.

SPEAKER_03 53:57

One guest you had never invite again. Oh god, you can't tell me that. What do you never invite again? Okay, we say quick answer.

SPEAKER_01 54:08

Uh no comment.

SPEAKER_03 54:09

Next. Most overrated word in hospitality.

SPEAKER_01 54:14

Passion.

SPEAKER_03 54:16

Biggest lie people tell in business success is easy. Success or peace.

SPEAKER_01 54:25

Peace.

SPEAKER_03 54:27

Control or freedom.

SPEAKER_01 54:29

Freedom.

SPEAKER_03 54:30

Fame or respect.

SPEAKER_01 54:31

Respect.

SPEAKER_03 54:32

Money or meaning.

SPEAKER_01 54:34

Meaning.

SPEAKER_03 54:35

Truth or likability. Alright. So now I promise I have only a few more.

SPEAKER_01 54:45

And it's my turn. And it's your turn.

SPEAKER_03 54:48

Yes.

SPEAKER_01 54:48

Okay.

SPEAKER_03 54:49

Okay. What do you want people uh to feel after listening to you?

SPEAKER_01 54:56

Um depends. Is it after being in a kitchen and how much how shit they were? Or is it about uh, you know.

SPEAKER_03 55:06

Okay. Let's break it down. Yes, please. Okay. In the kitchen.

SPEAKER_01 55:12

Firm but fair. James is firm but fair for a reason.

SPEAKER_03 55:17

Listening to a podcast.

SPEAKER_01 55:19

Well, number one, I hope um it's inspirational. I hope that they take away a lot from it. I hope they learn from the guest, and I hope that they understand that uh that it takes a lot of someone who comes from a kitchen chopping to actually do the job that I'm doing now. Going from a kitchen, not being very vocal, yeah, being in a stressful environment to being somewhere completely quiet, but actually having a one-to-one, it takes it's a different type of pressure. No, it is, it's a very different type of pressure, and being able to understand someone, to listen to them, to then be able to have a conversation with them, and then to make them feel like the superstar.

SPEAKER_04 56:03

No, true.

SPEAKER_01 56:04

Again, all of that is not easy. No, but um, but I'm doing it for the wider community. As I said, the podcast is not about me. I'm not the the superstar, I'm simply the the glue between the guest and everyone or viewers or listeners, you know. Um, but that there's always a very special message about the show. It's not just professional uh advice and life advice that people have. I believe that, you know, as you said, food is memories. No, food is memories, and doesn't matter what quarrel or what fight you're having or how you much you disagree with someone, if you share your culture over a table and over food, I really believe that you know things can get worked out. True. No, true. You know, I agree on that. Um and and and I and I love that, and and that's why I said, you know, I think I don't something that I I feel very upset and sad about, especially in this day and age, is how people don't un understand how important it is to be around a dinner table, whether it's friends, family, acquaintances, turn the phone off, talk, connect, enjoy the food, tell stories, laugh because I don't want to go philosophical on you, but life is short, it is, and you have to enjoy every moment. But the best way to enjoy these moments are through these bites and morsels of food and culture which is around us. And it doesn't matter where you're from or what you do or what you hate, it's still funny, you know. You you know my friend Ali. Yes, Ali Hooper, right? Yes, the thing he hates in life the most is coriander. Okay, he hates it. What do I do? I shove it in his face because it's funny, right? But but again, we talk about it, you know. Um, so that's the point of the show is that it brings everyone together.

SPEAKER_03 58:12

No, it's true, you know, and it's it is magical, it is magical and so rare nowadays because we all live in um digital era, right?

SPEAKER_01 58:21

Yeah, all in um and I I I feel like I understand also in this day and age, uh, young parents who have got young kids, it's far easier in a restaurant to give them an iPad. I get it. Yeah. In one respect, I get it. On the other side of things, wouldn't it be even more amazing to really connect with your child through food? Through food, exactly, you know, um, and understanding what works, what doesn't, because I just think it's such a gift to be able to teach your kids about food. Yes, you know, and the point is like my dad always said to me, doesn't matter if you don't like it, just try it. Try it first, yes, and then make the judgment. And unfortunately, 90% of the time he was right with me with food, you know. I used to like I'd judge food and be like, I don't like it, I don't like it. And then he'd be like, just try it, and then yeah, something new surprise, surprise, something new, yeah. Um, so yeah, and and that's why I really love the show, and genuinely that's why I love it, because I believe that it can make a difference to one person listening.

SPEAKER_03 59:43

No, I'm I'm sure it's um that many people, you know, the show. I do believe in that. I think that's why we do this.

SPEAKER_01 59:52

Well, I hope so. Really, I genuinely hope so.

SPEAKER_03 59:55

Well, we have so many confirmation, it's actually us. So okay. If everything disappeared tomorrow, what would still matter to you?

SPEAKER_02 1:00:09

My marriage.

SPEAKER_03 1:00:11

That's good. What kind of legacy are you actually building?

SPEAKER_01 1:00:19

Again, um Food is memories. I think that's a legacy in itself. Uh, and you know, I'm genuinely afraid. Uh so this is professionally, that there's not gonna be any any more chefs left.

SPEAKER_03 1:00:33

Oh gosh. With what's happening. Yeah.

SPEAKER_01 1:00:37

If you think about the the the job structure, um, with AI coming in, uh with with people shortening their life, uh their their sort of professions and all of that kind of stuff. Chefs are funny people, they're weird, right? We're weirdos, yeah. Oh, you were we we are the we are the guys, we're artistic, we didn't do some some of them didn't do well at school, but it was a place where you belong, yeah, right?

SPEAKER_04 1:01:01

Yeah, uh you can express yourself.

SPEAKER_01 1:01:03

You can express yourself exactly through food, and and I think this is being lost. And for me, I'm scared of that because we need chefs. We need chefs. Um a robot will never be able to give you passion and life and love as to how a real chef would be able to do it. Um, but also with the the age of social media and TikTok and all of that kind of stuff, you have very talented people on those platforms but where they just cook for themselves or they cook these videos, and that's it. When they were going to be a chef, then they picked up a few skills and then decided to do that, which is amazing. Right. But for me, the much bigger scheme of things with what's happening with technology and people, do they really want to go into those harsh environments? Do they really want to go somewhere where they're going to be uh pushed, you know, because people are very sensitive and overly sensitive these days. Yeah, a kitchen is not an easy place to be, no, but you can have friends for life. As my dad would always say, you'd always have a job. Everybody needs to eat, right? And again, it doesn't matter if you're working in a street vendor or a three-star Michelin, everybody needs to eat. But I just I'm scared about that. So I just that's why again, that's why we have the show, because it's not just about food and memories, it's about it's it's tough, life is tough.

SPEAKER_03 1:02:30

Keep trade alive, yeah.

SPEAKER_01 1:02:32

Persevere, persevere, and keep keep the trade alive, exactly, right? Because it's a trade, it's with your hands.

SPEAKER_03 1:02:37

Yeah, you know, no, it is because you know it's a good thing you catch this um about AI. It's never like AI, it's smart, uh definitely 100%. And uh did it make our life easy in a way, yes, of course. But at the same time, nothing can replace, you know, the chef when pick up some sort of herbs, the new one herbs and smell, and just uh and straight away got the idea how can implement the new dish, you know, which is combine with, and then it's come up completely different thing.

SPEAKER_01 1:03:15

And look, AI will never be able to go and work at 11 Madison Park, will never be able to go then from 11 Madison Park after two years to go and work at the French laundry for three years, and then go to the alchemist and work for another three years, yeah, and then work somewhere else and then open, you know what I mean?

SPEAKER_03 1:03:32

Yeah, never no, never, never, because this is something you need to do it like just a human can do only, right? And whose passion has to be a passion.

SPEAKER_01 1:03:42

Yeah, personally, I just think it's just about yeah, what we're building, I think is amazing, genuinely, you know. Uh no, I don't believe group JKP and and the whole structure and everything that we're building is is is the nice thing is it's for me it's about being of service to others, yeah. And it's just like uh I'm not comparing myself or us to a doctor or whatever.

SPEAKER_04 1:04:04

No, no, of course not.

SPEAKER_01 1:04:05

We're being of service to others, whether it's teaching through food or l or listening through food or you know, doing no, it's totally different, of course.

SPEAKER_03 1:04:14

But at the same time, I do believe is um we're bringing something to new generation as well, you know, just understanding before um jump into it, at least they can understand, or maybe fall in love even and just have this dream to become I'm gonna be a next, I don't know, or the Russie, or it's just I think it's amazing. All right. What questions should I have asked you? But he didn't.

SPEAKER_01 1:04:59

What's your favorite food memory with Maria?

SPEAKER_03 1:05:02

Oh yeah, that's that's a good one. Yeah, yeah, I didn't ask this, so but expect you to answer.

SPEAKER_01 1:05:15

I think well, I think you know, like one of my all-time favorite food memories was when you and my mum went to Sense on the edge when you went to Sense on the Edge and I cooked you, I think, like a 12-course meal.

SPEAKER_03 1:05:25

Oh gosh, no, it was not 12, it was 18 for sure.

SPEAKER_01 1:05:28

Yeah, but uh it was that was a very special moment.

SPEAKER_03 1:05:31

My goodness, how many wines we drink.

SPEAKER_01 1:05:33

Yeah, I know you had a lot of wine, but I I hope that you enjoyed the food, not just the wine.

SPEAKER_03 1:05:38

No, I still remember every dish.

SPEAKER_01 1:05:40

So so that was very special for me. Yeah, I have to say that was very special for me, and of course, uh surprising you in France. That was nice in Paris. Yeah, things like that.

SPEAKER_03 1:05:51

Oh my god, that was the most amazing when you just flew to Paris for it, was less than even. Of hours we had just to spend this time together, walk the streets. My goodness, that was amazing. Kissing at the lore, and nice. Yes. Walk the streets was incredible, and have this the most amazing rabbit terrine. Well, uh can't say I would have a rabbit terrine again, but but that time it was incredible. Yes, it was, it was. Well, um, yeah, done with my question.

SPEAKER_01 1:06:29

Okay. So very good. Yeah. Can you tell me your first or favorite childhood food memory, please?

SPEAKER_03 1:06:37

My first and favorite childhood memory.

SPEAKER_01 1:06:41

First or favorite.

SPEAKER_03 1:06:42

First or favorite. Hmm. Oh gosh, it's very difficult because we have a such um I think when my mom bake um pies in every Sunday we have a baking day. Like every Sunday. It just uh she will bake completely different pies, either savory or sweet, and the smell of the baking, like when she baked pies, the smell was like she will prove the dough, you know, the smell of proving dough, and then um yeah, baking pies, aroma would stay like oh, even outside of the house, you know.

SPEAKER_01 1:07:36

So but what type of pies is in like what type of fruits?

SPEAKER_03 1:07:41

Because again, I'm I mean, I'm Russian, I grew up in Russia. We preserve a lot of all the berries, and usually it will be completely separate. It's very rarely when it's gonna be mixed, but I mean in our whole household, so it's always will be separate strawberries, um, blackcurrant, cherries, and plums, apples, so it's always different jumps. So, and for me it was the favorite when mom will do sweet pastry, of course, and um and she always will do this beautiful uh bright from the dough, you know, on the top, and then she will glaze with um egg white, and when it's bacon, you take it off, and it's like very beautifully golden brownish and shiny, so it's always been a magic, and especially when she does apples with cinnamon, the smell of cinnamon and um or other things, she will always add um almond um essence, and almond essence has a very specific smell, but it's like a maretto, you know, like it's um but for me it's a smell of childhood. Yeah, oh I love it, I love it, but we always done like we always baking. I mean, I grew up in Soviet Union time, so whereas not many things was widely available, we done everything ourselves. So we had our summer garden and we grow many vegetables and fruits and berries ourselves, so and of course we preserve. So for me, I think it's the most incredible food memory. And the second one, second favorite, I think it's the um in the summer when we have a fresh cucumbers, when you just pick the fresh cucumbers from the garden and they like a really tiny and they smell amazing fresh, and then mom will pickle them. So that this is the combination of the vinegar and the fresh cucumbers smell all together. Oof. And then you you know, you're just like so unpatient because you know it has to stay some time to pickle properly, but then we have like sort of light pickle process when you still eat them when they're still crunchy, like a fresh, but they already uh go through like pickling, half-pickling process, sort of like that. Right. So it's nice, yeah, very tasty.

SPEAKER_01 1:10:29

What advice would you give to anyone who is going to marry a chef?

SPEAKER_03 1:10:35

They're a good one. Um, just to be ready, uh, just okay. That's not advice, it's not really advice. I think it's just mostly understanding what you're putting through yourself, like yourself.

SPEAKER_01 1:10:50

Is it true that you know you never cook as a white person?

SPEAKER_03 1:10:53

He never cooked, he never cooked. Okay, you need to understand that. First of all, he would never cook, and you have to actually be creative and innovative in a kitchen, and if it's not up to the standard, you will have this disgusting face looking at you judgmental eyes, and say, in your like I would add a bit of sugar with this, and you need to, oh gosh, yeah, whatever. But um, I don't know, it was not really scared, but this is not the more important part because you know, cooking it's always fun. For me, it's always fun. I've always been like sort of try to find some to cook something new. I'm always been cooking. This is not the more important part in where it's a chef.

SPEAKER_01 1:11:51

Okay, what is that?

SPEAKER_03 1:11:53

You need to understand one thing the long hours, right?

SPEAKER_01 1:11:58

So uh the absence of the person being there, you mean?

SPEAKER_03 1:12:01

Oh, yes, not only um through the weekend, all the holidays, festives, gathering, your birthday, anniversaries, whatever, because he's always busy, he's always absent, and but also the late, late hours. And then when he finally will have an off day, you need to understand there is no hurry, we can't together, we go this and that, because it's like just generally exhausted. So as soon as you understand that, actually, your life becomes very easy. So there is no expectations of anything, and then like it's take me a while now when we have a Christmas or new year together. Like for me, it's still miracle, like really miracle.

SPEAKER_01 1:12:58

So as a as a as a chef's wife, uh, what's what do people need to sort of understand that your role will be in terms of support?

SPEAKER_03 1:13:10

Okay, you have to understand you are dealing with the most sensitive, fragile personality. Because through all these years of experience, I can tell you like how much and I can say all the chefs.

SPEAKER_01 1:13:32

You know a lot of chefs.

SPEAKER_03 1:13:33

I do know a lot of chefs, but I live with one for like many years. Um, it just because the creative process, it's take a lot of you, not not just because it's difficult, it's just because it's very emotional. It's like when you I can compare the person painting, like you know, being artist or create a sculpture.

SPEAKER_01 1:13:59

So it's night Picasso, they used to call it yes, that's right.

SPEAKER_03 1:14:02

Night Picasso, very nice. So, and then um you're giving hundred, maybe 200% of yourself to create the incredible dish for the guests, for their experience, and then of course, it's um when you come home, I don't have like I don't think you have enough capacity to be um entertain me or be passion or whatever, you know, it's not like you do want to, I think it just because you so much giving in into the food to create something incredible. So I think once you learn this or understand this, if I did understand this in the early, let's say, our years of marriage, it could be easier in a way, personally for me. Um, like you know, you don't have through, you don't need to go through so many expectations and they're not met because you expect, like, okay, the service will finish at 10 o'clock, but you're coming back at 1 or 2 a.m. and just like, or it's another new year, and you actually sit uh with your friends because I mean we don't have a family around because we live in a different country, but you just like in a good case scenario, you have a friend around, in a bad case scenario, you're actually left alone at home. And when you're coming back, we always try to celebrate at 2 a.m. or 3 a.m., but you actually exhausted because you would never have an off days.

SPEAKER_01 1:15:45

Because I got breakfast the next day, yeah.

SPEAKER_03 1:15:46

Not only that, you would never have an off days for like entire festive season, and it's probably would be like three weeks already in advance, and then you will be just like you try to eat because you're super hungry, but you're super tired, and of course, you know, you just like it's usually like a half an hour, and then you just like boom, because you have to wake up super early because you have this first breakfast of the year, so yeah, I think it just um once you understand that and once you agree with yourself it's actually okay because you love persons so much and you're ready to support, then it's all easy.

SPEAKER_01 1:16:33

What's the funniest kitchen or restaurant incident that you've seen or been involved in?

SPEAKER_04 1:16:47

Funny. It's always funny.

SPEAKER_01 1:16:49

Maybe maybe it wasn't funny at the time. It's always funny, it's funny now.

SPEAKER_03 1:16:53

No, but it's always funny, even in the moment, it's always something funny. We have so many moments. I can't even sometimes the service is funny, you know. You just try to eat, but some person is trying to interrupt you a 300 million of times, you know, between and us. How's your food? And you're just like, Yeah, good, please leave me alone. But yeah, I think it's um can't just even recall like like like that, you know, in a moment. But for me, it's just like we always laugh. We it's always something, it's really always something.

SPEAKER_01 1:17:34

We're cursed with funny stuff, yeah.

SPEAKER_03 1:17:37

Yeah. Being in a plane, I'm not gonna like Tunis.

SPEAKER_01 1:17:42

Yeah, I mean, so it's a lot, it's a lot. What does off duty mean? Triple F.

SPEAKER_03 1:17:54

What's the off-duty mean? It's Apollen's fame, fashion, food, and beauty. Even there is no be in between, but it's always beauty.

SPEAKER_02 1:18:04

And what is it for people who don't know?

SPEAKER_03 1:18:07

It's a digital magazine which we launched recently through our uh group JKP. It's one of our new baby in the family. Um, so it's a digital magazine, it's very different. Well, I try to make it very, very different because I'm not running after trends, I'm not uh saying what is trendy now. I'm observing signals in this particular angle of appulence, fame, fashion, food, and the beauty industry. Because there is a lot of signal which we're not recognized in the beginning, but then it makes sense after some time. I have so much observation through my different work experience, and I could see a lot of things changing, shifting, and I really like to talk about it. That was one thing, and I'm always thinking how can I put this either in a publication or should I write something long? Because to be honest, I'm always shy to give my opinion, not really shy. I mean, it's probably not the right word. I'm never shy of anything, it's just about probably I was never confident enough to have my own voice. Because again, I'm always uh said, Oh well, English is not my first language. I always was um scared to make a grammar mistake, but now, thanks to technology, it's gonna actually correct for you the grammatically, so at least you're not really have a blushing face about if something is read or wrote um by mistake, but at the same time, I never had time to read a magazine for a long period of time because I'm always being very, very busy, so that's why I decide to make off duty as an Instagram magazine only when you have you 30 seconds to read, when you have a 30 seconds to look on the beautiful visuals, and then you understand actually what's going on. So that's the off-duty.

SPEAKER_01 1:20:44

What would you say has been the most annoying thing that annoys you about me?

SPEAKER_03 1:20:54

Annoying thing was the most annoying me. I can tell you.

SPEAKER_01 1:21:00

Socks on the floor still my plan is working excellent, definitely works perfectly. And what's the one thing you would say in your opinion that people underestimate about you?

SPEAKER_03 1:21:22

Gosh, um being a blonde, you know, so uh I notice this a lot. Uh it's they always take you as a pretty face with the blonde hair. So it's always mean either she is has no brain, no opinion, and everything she has in life because of her husband or somebody else, you know?

SPEAKER_01 1:21:59

So I think that that's the most I know it's cliche, I know it's no, but they also don't know that you know you worked for the police KGB, you know, undercover experience, uh you know, they also don't know that you have two master's degrees and another one on the way, so it's quite interesting.

SPEAKER_03 1:22:18

That's true, that's true, but um at the same time, as I say, um I never been in the spotlight, and I always avoid this as much as possible. When like okay, if we really talk about it, I always had a chance to be in the front, right? So with through my work and uh managing like the top top celebrities, I always can put myself um on the spotlight, and I could be like everywhere in the publication, uh, gossips, whatever, yellow pages, whatever you choose to. But I specifically decide not to do it because for me it's noise. For me, it's such a loud noise, and I'm more uh focused actually to do my job and growth, yeah. Um it's naturally coming when you uh evolving, like if you learn something new, implement what you learn. Well, I like I can learn some I don't know, weird stuff and then but never implement into my life, so it's nothing, it just you take another compartment in your brain with a clutter, like you put another clutter there of absolutely um you like useless information, but then if you actually um read something, learn something, understand it's very useful, and then you start to implement that's a different story, right?

SPEAKER_01 1:24:04

What advice would you give to newly married James and Maria?

SPEAKER_03 1:24:12

Talk talk and listen. When the one person talks, another should actively listen, not just pass by or switch off, and then vice versa.

SPEAKER_01 1:24:31

So then we've also come to the quick fire round. So do please uh get yourself comfortable and be ready because it's going to be wild.

SPEAKER_04 1:24:40

Okay.

SPEAKER_01 1:24:41

So spicy or pickled.

SPEAKER_03 1:24:45

Are you sure I need to choose one?

SPEAKER_00 1:24:47

Spicy or pickled pickled salty or sweet salty fish and chips or sundae roast?

SPEAKER_03 1:25:00

I hate you.

SPEAKER_01 1:25:03

Fish and chips chocolate cake or apple crumble apple crumble.

SPEAKER_03 1:25:17

I have some dislike to chocolate, like year ago I would say to you chocolate cake.

SPEAKER_01 1:25:22

Right, okay, okay. Um I think the writs or clarages.

SPEAKER_03 1:25:29

I hate you. Uh I can't pig between two legends. I love them both.

SPEAKER_01 1:25:39

Hey, this is the rules. Ritz. Now we know.

SPEAKER_03 1:25:47

Yeah. I love reads and I love my teddy bear from Reeds. Like, yeah, reads.

SPEAKER_01 1:25:53

Okay. Uh dog or rabbit. Dog. Why? Dog. Okay, very good, very good. What would you say are your top three food heroes, but they don't necessarily need to be chefs.

SPEAKER_03 1:26:28

I mean you mean whoever done something amazing food for me, in my view?

SPEAKER_01 1:26:34

In it it it's in any view, whether it's person it's obviously a personal question, right? And this person does not need to be in the profession.

SPEAKER_03 1:26:43

Right. Okay. Um okay, three.

SPEAKER_01 1:26:52

Top three.

SPEAKER_03 1:26:53

Top three. You not because I try to please you, but I love the how you cook. Like, really, what's when you're in the mood. When you're in the mood.

SPEAKER_01 1:27:04

Always in the mood.

SPEAKER_03 1:27:06

No. And uh both are both our moms.

SPEAKER_01 1:27:12

Yeah, yeah. Yeah, it's nice.

SPEAKER_03 1:27:15

No, it's not like it's not like I try to please anybody, but it's true. I really love, of course, my mom cooking is my uh childhood, and she taught me a lot, and then um and at the same time, your mom cooking is very different because it's she opened the word of Venezuela to me, and I actually discovered something completely new. And her uh she's passionate about food, the way how she makes it is very different. So, yeah. And our last Christmas meal, which she prepared fully even before Christmas, gosh, whoever can forget that.

SPEAKER_01 1:27:57

Yeah, yeah, that was amazing. Yeah, she cooked a full Venezuelan spread before Christmas.

SPEAKER_03 1:28:04

Yeah, tasty, it's tasty. That's potato salad and oh gosh. Don't even remind me, it was so delicious.

SPEAKER_00 1:28:13

If there was ever going to be a time in your life that you could go to a restaurant or an experience, which one would it be?

SPEAKER_03 1:28:27

Okay, would I choose the restaurant or experience?

SPEAKER_01 1:28:30

Well for this show, we'll break the rules and do a restaurant and an experience.

SPEAKER_03 1:28:39

Well, for me, restaurants is always experience. Every meal it's experience. You experience something either new, uh either disgusting or disappointing, or something absolutely uh wild, yeah.

SPEAKER_01 1:28:52

So it's always the most memorable, as in something that stands out for life for you.

SPEAKER_03 1:29:00

That's tough because I have so many, but I think Takahisa for me always will be incredible. Like not only like, but it will be always stand out. Why I will explain the worms of um Mika, the way how she greets you, you it just like I don't know, from the moment you enter, and the guy the the chefs when they always have it's so different, this absolutely different. I don't know. For me, it's Takahisa for sure.

SPEAKER_02 1:29:36

Nice, very good, very good. What about travel experience?

SPEAKER_03 1:29:42

Uh destination or just generally, both. Okay, so number one, uh, I think we both have our gypsy genes in us, and we love to travel, and I'm really happy we both have the same mentality about travel. We really love it, and for me, it's just I think anytime you will say, Well, we're going there, I will pack back within I don't know, half an hour, I will be ready to go. Um, so and no matter how we travel, either plane, train, boat, whatever, not a car. I'm not good with cars, but um yeah, I I love travel anytime, anywhere, yeah, 100% in. For the destination, um tough one because I love so many different places, and every place has such a special memory for me because we've always been together on so many places, even if anytime I travel on my own, on different places, I always bring you with me, so it either will be um a small reminder of you, like little my I don't know, stuff toy or something, anything. And I always share with you, and I always imagine anywhere I go, I always imagine what you would think, what I would like to show. And that happened actually. Um, when we went to Istanbul together. I've been there before in Turkey so many times. I actually like lived there for some time, and then you know, when we came together, it was I was so happy I could share with you. Same with India. I've been in India before on my own, and then we come back together, and I was so happy to like because I've been talking about it a lot, and then finally we go together, and I was like, same when you took me to Nice, because you've been in Nice um like a few times when you were younger, and then uh when you when we've been together, you show me the streets, the bar, where you've been, and what impressed you. It it it's just like amazing. Amazing to go into our like different favorite places which we've been before, and then we go together in London. Like, oh, I love London. Oh, what a special place for me. If you tell me we are flying tomorrow to London for like 24 hours, I would do it. I would do it with my eyes closed, like definitely yes.

SPEAKER_01 1:32:32

What advice would you give to a 16-year-old Maria?

SPEAKER_03 1:32:39

Okay, um from now, from the all experience I have now, don't lose you fearless, don't lose the ability of um being such a brave, absolutely without any calculation, jump into the fire. Never lose that because it's easy, it's like yeah, more careful when you're growing up and have so much experience behind you. I'm very careful, I'm calculating things and sink along. But Marie at 16, gosh, was such a fearless person, you know. She will climb Mexico between Mexico and US wool to be in the US because that was the dream of the life, but without even sinking, yeah. But uh I think she's still there, the fearlessness is but that's what I would give advice. Uh be that person, never lose that, never lose that.

SPEAKER_00 1:33:49

And would you advise her to also marry a mentalist chef?

SPEAKER_03 1:33:53

Oh, definitely only chef, never change anything, like ever. It's just the best deceit. Like, since my mom always was pushing me uh to learn how to cook, because again, we are very old-fashioned. Uh, in a way, um, you know, the more important thing in life is to be married and have a kids, you know. I I I grew up on such a household, and um and the mentality like that, and my mom, and for a wife, it's be the best cook, you know, the best housekeeper and um best uh basically partner in life. So, and she always pushed me to the kitchen and said, You have to learn how to cook because otherwise nobody will marry you because you don't know how to cook. And I always was saying from a very, very young age, I was like, I would marry a chef, he will cook.

SPEAKER_01 1:34:56

I don't need to learn that, and the prophecy became true, yes, but this condition, but you still became a chef anyway.

SPEAKER_03 1:35:06

Yeah, I've still been in the kitchen to cook, yeah, true.

SPEAKER_01 1:35:11

Wow, well, this has been a fascinating conversation. I have to say, I've learned a lot.

SPEAKER_03 1:35:17

Good.

SPEAKER_01 1:35:18

Um, I have got a lot of things on camera as proof, yes, which I'm gonna uh keep it. Yeah, I'm gonna keep it a screensaver or you know, different shorts.

SPEAKER_03 1:35:27

Right.

SPEAKER_01 1:35:27

Which should be very, very important.

SPEAKER_04 1:35:29

Uh huh.

SPEAKER_01 1:35:30

So uh well I have to say, on behalf of the family Knight Pacheco podcast, it's been the honor of my life to have you here.

SPEAKER_04 1:35:41

Right.

SPEAKER_01 1:35:42

And um, if anybody wants to get hold of you through social media, I'll put all of those details in the show notes.

SPEAKER_03 1:35:48

Oh, thank you very much.

SPEAKER_01 1:35:49

As always.

SPEAKER_03 1:35:50

Yeah.

SPEAKER_01 1:35:51

So yeah. Uh and just to say uh it's been absolutely phenomenal to uh have you here.

SPEAKER_03 1:35:57

Well, thank you so much for actually letting me questioning you.

SPEAKER_01 1:36:03

It was very difficult.

SPEAKER_03 1:36:06

I will go back to my first question actually. Maybe you can answer me now more honestly than that time. So on that period of time you really want to interrupt me to say like enough is enough, I will take a lead. Never good answer, but I can see through your eyes. I can hear it in your eyes. Yes, yes, it was probably in uh 30 seconds of me opening my mouth.

SPEAKER_02 1:36:40

Not true.

SPEAKER_03 1:36:43

No, it was an amazing conversation. Thank you so much. Thank you for answering to it.

SPEAKER_02 1:36:46

And thank you to Podster for allowing us.

SPEAKER_03 1:36:49

Thank you for to Podster for sure to have this beautiful. I love the setup, you know.

SPEAKER_01 1:36:54

Yeah, it's pretty good. I think we're gonna steal it.

SPEAKER_03 1:36:56

Yeah, yeah. I think so too.