Chef Sean Rivera at the Cutting Edge of Flavor and E-Commerce

Prepare your palates and open your minds, because we're whisking you away to ibis images studios for a symphony of flavors and foodie insights! Join us as Chef Jeffrey reinvents the humble ham and cheese sandwich into a gourmet marvel, and Chef Sean Rivera, aka Pooch, infuses our taste buds with his New Orleans-style soft shell crawfish and grits. But that's just the appetizer. Our culinary conversation also stirs up inventive ways to breathe new life into those springtime leftovers—think post-Easter ham reinventions and corned beef encore performances.

*** The Porch Meatery & Market is located in Winter Park*** Check them out! Be sure keep an eye out for our next Farmers Craveable Dinner at The Porch Meatery April 20th 2024!

Chef Pooch, who joins us to blend mirth and memories with his kitchen expeditions, and for food entrepreneurs, get ready to savor the main course of advice on e-commerce strategies that could transfo

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Transcript

Speaker 1: 1:05

hello food fam. This is the walk and talk podcast, your favorite food podcast, and I'm your host, carl fiorini. Welcome to the show. We're podcasting on site at ibis images studios, where food photography comes alive and I get to eat it. Okay, so on today's menu, chef Jeffrey, I mean, he did this really special, very special ham and cheese sammy and it hit the spot for me. He's going to get into what he did on that and also what everyone should be doing with their leftover springtime food items that are sitting in your refrigerator.

Speaker 1: 1:43

Thank you, peninsula Food Service for supplying the proteins for today's productione. Yeah, one of those is a 14-day dry-aged bone-in duroc pork chop, which is fantastic. You've heard us talk about Chef Sean Rivera, aka Pooch akooch, aka Foodie Patootie. Well, he's here in studio and he's brought some Louisiana with him. Our New Orleans food contributor is in the house and he's cooked up a badass soft shell crawfish and grits dish. Pooch is on deck. Jefferson, there's a clutch. You need to pop it. Get into that pre-shift baby and let's rock and roll. And, by the way, I'm going to break it right now, april 20th, there's something really, really cool coming In Orlando. It's another Farmer's Craveable. Yeah, baby, let's get into it.

Speaker 2: 2:49

Now which part Farmer's Craveable or what the menu was today. Out of all the things today, you really think that was your pick. The ham and cheese, sammy, yeah.

Speaker 1: 3:00

Wow, really think that was your. That was your pick. The ham and cheese, sammy. Yeah, wow, it was like. It was like this um, craveable, craveable, guttural sort of couldn't stop eating you. Right, it was the crack cocaine, it was I would have remember, didn't john just say something about like pg-13 and c-17, like that's what? That was fine, I didn't say 17 like that.

Speaker 2: 3:18

That's what. That was fine. I didn't say anything like that, it's addictive Right.

Speaker 1: 3:24

So, um for me, I would have eaten the whole entire. I thought you did Well. No listen, it was a really sloppy eat, which is cool, like I'm down for that Right, but I couldn't leave. I couldn't leave the table where I was at, you know, the studio, when john was taking the video. I couldn't leave there because it would have been a mess everywhere with it. So I had to finish my uh, I had to finish my part of the sammy.

Speaker 2: 3:49

What do you want? No, I saw the. You know whatever he puts down for the background on the plate, he's like look what he did you use that as the plate, all right, so I didn't do that.

Speaker 1: 3:57

You, you created that. This was your foundation, your building not mine.

Speaker 3: 4:02

I just lived in the thing.

Speaker 2: 4:03

You know what I mean. So the whole idea for this episode, for the food aspect of it, was we had one holiday last week of being St Patrick's Day. This week we have coming up Easter. Obviously those predominant foods that we have going on is usually, you know, last week was corned beef, we all know that or brisket cabbage. This week it's either ham or lamb. What better way of taking stuff out? Like you have a spiral ham that's left over, nobody, what are you going to do with it? Everyone makes ham and cheese sandwiches usually. I want to do a little bit of a riff on the crock macera, so we called it crock.

Speaker 2: 4:36

What the you know, what was this and basically what I did. One time when I was working for the broadliner, I did a presentation to a huge company and I was like, oh, this is pretty cool. My tomatoes finally came through, got some red tomatoes, made some tomato jam and I ended up doing a tomato bisque spread. Let me just repeat that tomato bisque spread. That's where it comes from. That's the craveability right there. Do you know what my favorite soup is? Tomato bisque. Yeah, well, this is kind of like the grilled cheese meets ham, and then you have the tomato bisque. What do you do with it? And I don't where that come from, by the way, it's like you know, I have to have a grilled cheese. Gotta have tomato soup. Yeah, I don't know if it was campbell's that invented that. I don't know who did it, but my god, whoever did that, thank you. Yeah, spectacular job. Thank you, um.

Speaker 2: 5:26

But then you know, the next thing I wanted to focus in was last week we had the corned beef. What are we going to do with that? So we made a smoked corned beef, hash, poached eggs, we had um, and it had a little bit of the um, marasaki, purple, uh, peppers that I grow added that to it for a little bit of the Marasaki purple peppers that I grow, added that to it for a little bit of heat, and John was like just the right amount of heat when he was tasting it. So that was really awesome to hear that. And then the last two I did a rendition of the rack of lamb, did like an appetizer, took fresh corn, pureed that down after smoking it, had some roasted garlic in that and added some fontina cheese for some creaminess to it. And then built that for the matcha green tea, a mint tea rub on the lamb, salt pepper and then did some edible flowers on that and then did a tuile. And the tuile is green. When you guys see these pictures, the tuile is actually used to make it green. I didn't use food coloring, I actually used to make it green. I didn't use food coloring, I actually used english pea puree to get that, so it added flavor and color to it. And then the last one I did a lamb roulade, uh, and then I stuffed that with spinach, feta cheese, feta cheese, pistachios, shawarma, fresh tomatoes right from the garden, can't you know? I love saying that now and salt pepper and then uzu marmalade. So there's a lot of layers in there and then we just kind of rolled that up, trust it and then serve that with green English pea puree, potato puree, because that part of that competition that I mentioned on my behind the scenes, which is the 28th, it's the cabbage potato bacon festival. And one of those three items is going to be in my mystery basket that I'm going against, and one of those three items is going to be in my mystery basket that I'm going against Not one, but two phenomenal ACF chefs a chef, lance cook, cec and all those other different abbreviations after him.

Speaker 2: 7:10

So I don't want to go continuing cause I don't want to get them wrong. And then Jason Lee, who's also been on the show CEC. But both these guys just went through their master chef's. Now, um, uh, apprenticeship or it's like when they go and they see if they can go. It's like their combine for chefs to go do the master chefs and these two just went for that. So it's pretty cool that I'm going to go have a competition with those guys. And then you just made the announcement for the one on only 4, 20 april 20th to dumb. April 20th is going to be the farmer's craveable dinner, but not just with the walk and talk.

Speaker 2: 7:48

You want to say who it's going to be go for it it's going to be with the porch butcher shop in, yeah, the winter garden metery right there in winter garden, like, first of all, the porch brand.

Speaker 1: 8:01

They've been around a little bit now and, uh, everybody in orlando knows who these people are and they do a fabulous job yes, chef steven, chef josh, we were on the phone tuesday revamping the menu.

Speaker 2: 8:13

It's going to be called munchies. There's seven. No, sorry, there's six different courses, five which three? The chefs over there have got, two I've got. And then there's another chef couple called night Gail. Night and Gail ice cream sandwiches. They're cookie sandwiches that they hand make. They actually fill it by hand. There's going to be like different desserts from them they're going to have there. So it's really going to be cool to see that and kind of taste that, see what the difference is from that kind of style of ice cream. Uh, but that definitely I'm going to tell you right now.

Speaker 1: 8:44

The food is just going to be exceptional I can't wait for this and you know, um, we're gonna have some creek stone farm on there. We're going to have, uh, some sweet water coffee. I believe they're coming on board again with us for this uh outing. Uh, there's a lot of really good. Uh, that's a great man, was it?

Speaker 2: 9:45

six, seven courses five, five courses that are being like savory. One course is gonna oh, actually there is gonna be another one. Um, there's gonna be like a grazing table of charcuterie when you first get there. That's what I need in my life, you need to graze.

Speaker 1: 9:59

I need a. I need a grazing table.

Speaker 2: 10:02

Yeah, everywhere I go yeah, so that's going to be so there. Technically there will be seven, but there also is going to be liquor, I think we're at least beer and wine. I know that for a fact yeah.

Speaker 1: 10:11

so listen, if you're a foodie uh, dare I say, influencer and you're in the central florida area, the orlando area, and you'd like to go to this event, reach out, go to the website and do the contact thing and get in touch with us or hit us up on the socials.

Speaker 2: 10:31

I think I'm going to drop the menu, probably today. We revamped it yesterday at Dingley. I put it in I actually did a cut and paste and someone goes why is there Chicken Marcella? Why don't?

Speaker 1: 10:41

we switch to Chicken. Marcella, that was me. I was doing the uh real life. Um, you know, face palm.

Speaker 2: 10:48

They shake my head, face palm on well, you know, it's at least, at least it was caught.

Speaker 1: 10:52

It is a four, 20 themed, you know event or whatever, but there will not be any four 20 there. Right, I get that, but the point is the fact that you put out the. You know, it was just all fitting.

Speaker 2: 11:04

Oh, of course, especially with one of the chefs said did you hit the pipe already? I'm like that's the problem. Yes, we all know, but it will be a themed 420. I want to make sure everyone realizes it's a themed 420, but it's not 420. There's no THC, no CBD at all.

Speaker 1: 11:22

Yeah, but there's no thc, no cbd at all. Yeah, but we're definitely gonna have some fun with it. Yeah, but you know people are gonna probably come primed to eat.

Speaker 2: 11:30

Yeah, hence the reason why we called it munchies. Right, there is one of the um. I can't wait for this to go out there. But when you look at the names of the dishes, you'll you'll understand real quick where they came from, and I possibly might have been hitting the pipe at that point all right, that's good enough.

Speaker 1: 11:47

All right, millennium falcon over there, take it easy don't, you don't hate on the millennium falcon. I'm not all right. All right, you know what. Enough with you. Okay, where's sean? Where is he? Um, let's, uh, let's, usher, are you ready? Let's get. You see what's going on here. Chew the deer Pooch Footy, patootie in the house in studio in the flesh man and he came with the food. All right, before you get into anything, okay, let's talk about what you cooked up.

Speaker 3: 12:19

I cooked up.

Speaker 1: 12:20

Wait Okay. Nice and slow, nice and pretty.

Speaker 2: 12:24

Go ahead. Think Lou Rawls. Hey, funky like Lou Rawls.

Speaker 3: 12:29

So, first of all, it's great to be here, guys, the camaraderie. I love being here. First time I got to see Silent John in action. He actually said a few words as well. But it's just amazing to be at Ibis Studios, Amazing to be here and you guys remind me of my college days. It's a fraternal thing and I love being with you guys. It reminds me of the great lamb chop caper of Dallas last year. The World.

Speaker 1: 12:59

Cup championship, oh God.

Speaker 3: 13:00

You know, so those were just good times and those were times when we bonded and we had to go in and kind of fend for ourselves and figure out what was going on in the social media world and podcast world and and we, we nailed it. So it's it's great to be here and and finally be at the studios recording with you guys. Um, but what I did bring was some LTE soft shell crawfish which we tried. We all had the honor of trying in dallas at the world food championships, and me being from new orleans and louisiana, I'd never tried that before. I tried, uh, soft show crab, soft show, um, actually just soft show crab, but um, they were amazing. We tried it with dad sauce.

Speaker 3: 13:38

So I decided to kind of bring back a little bit of nostalgia from when we were in dallas, brought some soft show crawfish with me from lte thank you, dallas brought some soft-shell crawfish with me from LTE Thank you, todd and brought some dad sauce Thank you, scott Green and went ahead and utilized the Peninsula food dry-aged duroc pork chop, stuffed that with some boudin that you made, jeff Phenomenal boudin, I would think you were from New Orleans and then just kind of made a simple dish, made a beurre blanc out of the, out of the that sauce and blackened the crawfish, blackened the pork chop and did it over a little bit of smoked corn grits and did a kind of southern spin on some things. Normally you'd have, you know, shrimp and grits, fish and grits. We did a soft shell, crawfish and grits and it was it was. It was amazing. Glad to honor to be here, honor to be here. Well, it was amazing.

Speaker 1: 14:22

I'm glad. Honor to be here. Honor to be here. Well, we were glad that you came by. Number one. Number two the dish was fire. Thank you, sir. Yeah, dish was fire. The photography, the food pics that John did, are amazing. Wow, Wait till they come out. Wait till they come out.

Speaker 2: 14:42

It's going to be, it's great. So, yeah, had to go back to that bare blonde toe. That was stellar. Yeah, like I think you need to break that one down a little bit because you said it's it's not that difficult. But I realized when you're talking to people and they they reach out and they're like, hey, what's that recipe for this? And you tell them oh, it's 50 grams'm learning as a chef. When we're talking to people who are not in the business, we got to be really specific. But break down that way. You did it for that beurre blanc.

Speaker 3: 15:12

Normally how you would do any kind of other beurre blanc. You would saute your onions, garlic, maybe, throw some botanicals in. I threw a little bit of rosemary in there, let that sweat out, added a little bit of white wine. Since we were in florida, we used a little bit of grapefruit just uh, things that are you know for the acidity, and we're in florida, why not use a great a grapefruit? Normally I would use lemon or maybe orange juice, but, um, let that reduce down really, really well, touch a cream and then add that dat sauce to it, and so normally people would add a touch of you know whatever they would want to, you know, utilize and kind of give it a hint of something.

Speaker 3: 15:46

But the dad sauce really rounded it out. It was, it was almost like a barbecue butter, but it wasn't. It was just. It was something that is really cool and just innovative to. I wouldn't say so. So innovative. It's not cutting edge, but it's really something somebody could do at home. And that's really when I wanted to demonstrate what you could do at home. But all you do is then you mount it with butter and you slowly, slowly emulsify that into it, becoming solid and not not breaking, and then I mean you can dip your finger in and eat, is that good?

Speaker 2: 16:15

You know it was.

Speaker 1: 16:16

It was really good. It doesn't. It doesn't have to be cutting edge. You have to be cutting edge. You know, this doesn't have to be like the next newest thing, like that. No, it just needs to be delicious and and it hit the mark on being delicious well, especially because you get.

Speaker 2: 16:31

You got it with grits that are smoked, so you've got, you know, the fat, and because of the cream and the cheese, and you smoke the corn too, and you smoke the corn right.

Speaker 2: 16:38

So that's another layer of complexity added to it, then you've got the blackening seasoning, you got the crawfish, then you've got the pork on top of the boudin. So there's a lot of layers there. The reason why he really chose that grapefruit and the the dat sauce is it brightens the palate. So it really complemented and I don't want to say took away, but kind of cleanse your palate as you're eating all that different food. It brought everything. Separate it was great, but together it was just symphony.

Speaker 3: 17:08

And the grapefruit. The grits are so fatty with the heavy cream and the butter, and then the pork chop was really juicy and fatty as well, in a good way, and so the acidity cut through the fat and that sauce has that red pepper hint. It just was really really good. I'd never tried that before, but I knew I wanted to showcase all those things from Louisiana while I was here, and it really came out really well. I'm very impressed and very impressed with that sauce. Guys, check it out.

Speaker 1: 17:36

Yeah, Scott does a terrific job over there.

Speaker 3: 17:38

That he does, yeah and LTE crawfish soft shell crawfish, which isn't common, and the other day I had one. I brought it to a chef in New Orleans, a sushi chef, and he fried it and put it into a roll. You know, normally you use snow crab or what have you Soft shell not soft shell, but fried you know things that you put into one of the rolls. It was amazing, absolutely amazing. So things like that from New Orleans or Louisiana that you don't really see, that are being showcased and people are trying to figure out new and cool things.

Speaker 2: 18:06

We've had what? Seven pounds when we were at the actual auditorium when we first tried them. That was the first time I've ever had.

Speaker 1: 18:12

Yeah, that was my first experience with soft-shell crawfish and I ate Yours too right, Mine too.

Speaker 3: 18:19

Yeah, All three of us 47 years in Louisiana.

Speaker 2: 18:25

Yeah, I lived back in 96 97. I was in Louisiana for almost two years. Never saw that. We went back four or five times since never saw it.

Speaker 1: 18:30

All I know is I ate those crawfish like I was on death row and tomorrow was my day.

Speaker 2: 18:35

Yeah, I felt like, uh, like James Woods and the family guy, oh piece of candy, oh piece of candy, and if you had it by itself it was fantastic. But then the, then they gave you the, that sauce, that sauce that was over.

Speaker 1: 18:48

Yeah, literally, I don't. That was such a great experience. I you know I almost don't want to bring it up anymore, because again we talk about we talk about it so much, but um, but if you say it too strongly, you have to say it in a whisper it's still passion that we have for that, or you can lose it. You can be like the Godfather, alright. So what the hell are you doing in Florida? Why are you here? You're in Tampa, I'm in.

Speaker 3: 19:14

Tampa visiting with my people, which are you guys, but we're Wait, wait, wait.

Speaker 1: 19:20

I'm not going to hang out there later.

Speaker 1: 19:21

You like family. Yeah, come here, Come here, Get out of here. All right, no, but yeah. So we were talking about getting pooch on here and he says, yeah, you know, we'll do the call and thing whatever. I said whoa. I said no, I said you need to find a way. We'll get you let's. This week he'll be in studio. So I started walking last week. It was a long journey. We get you here, Obviously. We get you on the, you know, in-house with the mic. It's great, right, it's better than a phone call, but it's still long story short. I wanted to get you cooking and I wanted to get some photography with you and I wanted to start documenting. You know, your journey. You're with us with walk Talk, because now you're doing more with Walk Talk Media, Walk Talk Podcast. You know you're trying to put some deals together and I'm going to let you talk about that and the direction that we're heading Go.

Speaker 3: 20:20

So one way to think about this. Guys, especially the listeners out there and people who have grand ideas and the big idea should I say you know, there's nine billion people in this world debatable, eight billion, nine billion, whatever. But when you look at that, literally point zero, zero, zero, one percent of nine billion, it's just nine thousand people. Of 9 billion, it's just 9,000 people. If you could get that person to buy a $10 product monthly, 9,000 people to buy out of 9 billion people, that's $90,000 a month. So when you look at that and you look at product development and where we are as a podcast and where you guys have taken this podcast to the number one status in the country and we're ranking all over the world, now people come to us every day via email.

Speaker 3: 21:08

I'm getting emails, all of y'all are getting emails saying like, hey, what would it take for you to you know, speak about my products, to help me push my product to new levels, and what have you?

Speaker 3: 21:18

And here we are being able to round that out and able to give a consulting service of a sorts to people to help them develop the flavor profiles, develop what their product may be, develop through e-commerce, rather than being on grocery stores and competing with everyone utilizing our platform and utilizing our experience in this game for the last 30, 40 years to help other chefs and people create products to sell on e-commerce food products.

Speaker 3: 21:45

So, from whether it be what I've done with Juvenile and in his marketing and branding, with his hot sauce, his alcoholic beverage, with Urban South, his chiwis, his hot chiwis what we're able to do through Old Time New Orleans and create flavor profiles, and we're expanding to do through old time new orleans and create flavor profiles, and and we're just we're expanding as we go. But you know, carl, with your, with your seasoned game of, you know thousands of, literally thousands of of accounts that you've created, millions of dollars that you've you've created for many, many companies and in sales, and you're so you're the guru of that, jeff, with your favorite profiles. You're doing all these different things that you, we've come together, as Voltron formed together, to be able to sell other people's products via e-commerce, via this platform, and it's, it's um, I know it's hard to explain, but at the same time it's one of the things that you I'm sorry for interrupting, One of the things you stipulated there is the store and e-commerce.

Speaker 2: 22:49

So the difference between that is monumental, because for someone who wants to get their sauce into a store, there are certain hoops. There's certain and there's big hoops. Actually there's huge hoops. Actually there's huge hoops to get inside a store. There's huge hoops to get inside a broadliner. What does it take to get e-commerce.

Speaker 3: 23:10

It takes a great idea, but it takes the people to help you facilitate that. And now that we have this team via walk and talk, we can help any chef who contacts us all the time and says help me, help me promote myself, whether it be through you know, help me get into news articles, help me do this, help me find a person who can help me with PR, do all these things. Now we can be that in-house source so we can help you develop the profiles. We can help you figure out your branding. We can help you with your food photography, but at the same time, we can help you via you know, noah, with online brand builder. We can help you, via you know, noah, with online brand builder, sell products and in in move that those products via e-commerce. Um, it, we, we. It's. It's hard for me to explain the guys.

Speaker 1: 23:52

I apologize, but it's well, there's nothing to apologize. There's nothing to apologize, see. So here here's the deal. Um, we have a growing a family of professionals that are that are not only just in the food business but they're in the business business, and you know that that has to do with, um, all sorts of branding, and you know websites and photography and just all sorts of things that we're bringing together. And I love the Voltron 1980s. You know Voltron, defender of the universe.

Speaker 1: 24:29

Yes, I love it, but yeah, you're just putting all these things together and between manufacturers, the brand itself, distribution, retail there's a lot of different angles and components to this where our relationships, the pie is expanding per se, right, so that pie is getting bigger, the pie of relationships, and we're getting to a point where we can start this plug and play scenario and I think that's what you're getting at.

Speaker 3: 25:41

There's no longer a gatekeeper and we, as us, we're all, we've all vetted each other to know that we're not gatekeepers.

Speaker 3: 25:47

What we'd love to do is lend a hand and bring people up, and it's pretty easy to do when everyone is there to help each other and not, you know, throw a roadblock in to make sure that other major brands won't let you have a space on the shelves in grocery stores, won't let you do these different things. We having the number one food podcast and having the credentials through our seasoning per se, pun intended of in the, in the, in the industry. But we also have the relationships from the people who manufacture, whether it be ice cream chips, snacks. We're working on a soda that we can't really talk about, but there's a lot of different things that we are NDA signed. That's why it's kind of hard for me to explain but at the same time, able to facilitate for anyone. So it's really just saying it's a call to action to anyone out there who has an idea. Let us know what your idea is. Obviously, we'll sign an NDA, but we'll help you facilitate those ideas and bring it to the world via this podcast.

Speaker 1: 26:51

And we're finally able to do that. Yeah, I think where we are now in March, end of March this year, compared to any of the other, what are we doing? It's now four years coming up in four years. Yeah, the we we've. We've hit a place where opportunities are presenting and now we just need to kind of, you know, make it happen. As they say turn up the heat, cook it.

Speaker 2: 27:15

Yeah, I think for me, what really draws me in is the e-commerce side of things than being on a shelf, Because being on a shelf is a lot of real estate that needs to be talked about, there's a lot of money, there's a lot of outlay. E-commerce, you can just put it basically if you've got a, there's certain business licenses, obviously you need. What some of these people do have that have these ideas, like Pooch mentioned, is they have everything done. They just don't know how to market themselves, and I think that's where we can fill the gap as well not only helping them, uh, get in the e-commerce, but actually market for them, you know and you, for instance, you have a gentleman like who's been on the podcast and who's going to be working with us in the near future john mcfadden out of australia.

Speaker 3: 27:59

No one knows really who john mcFadden out of Australia? No one knows really who John McFadden is outside of the food competitive world, which is growing by the minute seriously, but no one in the United States knows him as a chef. He's not at Emeril Lagasse, he's not on Food Network, he's not on all these networks where people pay to play. At the end of the day, yes, we have consultation fees and things like that, but we want to see you win and we have all of the the means to plug you into the right way and, at the end of the day, this is the number one food podcast, so we can help you get it down from the idea on paper all the way to promoting your brand and your idea and your product here and in other places, but all over the world via our allies, via the people we have out there in the streams of distribution, via e-commerce.

Speaker 1: 28:47

And, by the way, uh, chefs and GMs everywhere, if you're not reaching out to Ibis images for your food photography, what?

Speaker 2: 28:58

is wrong with you there?

Speaker 1: 28:59

Yeah, there's some. There's some issues, yeah.

Speaker 2: 29:06

I'm just going to float that. Today's shots amazing, magical. And I say that all the time, but every single time that camera clicks off it's just amazing it's.

Speaker 3: 29:12

That's why it's hard for me to kind of explain this to the, to the world listening right now, because I don't want to make it seem like it's an infomercial, you know, like I didn't come here to do that. But it really is where we're going with this brand as walk and talk on how we can help facilitate people in fulfilling their dreams, but through food. And that's we. We, we all had our expertise and you know, and before I even jumped on board with you guys, you guys did this to kind of keep the, keep the industry alive during COVID, you know, and keep things fresh and keep people informed.

Speaker 3: 29:42

And thank God that you have all the experience, carl, in sales and whatnot. So a lot of sales people listen, industry people listen, john, you have all the food photography and styling. And then you know, jeff, you're ACA, acf president for Florida, the Hollywood branch. You know all these different things that bring people together to follow this podcast as kind of the authority on things, and to see what's cutting edge and to see what's coming next. And now we have that opportunity to help anybody who is willing to help themselves, build their brand and not just be stuck in a kitchen for the rest of their lives.

Speaker 2: 30:18

You know it's funny. He just mentioned it's for the brand right and it's brought me to a story that I was just going out of local restaurant recently, over by the Grove crate. I was telling you about it, john. There's this restaurant called fella Bella. It's a pasta restaurant right there in downtown, the Wesley chapel, and I went in with just this oh great, I'm going to go out. What this? Oh great, I'm going to go out. What this? What's this going to be about?

Speaker 2: 30:43

Because you have this expectation now that the service industry is not servicing. We're not making memorable, you know, events. We're not creating memories per se. We went in, had a five top, literally got done with my meal, stood up, went over, introduced myself to chef cory, said hey, I'm you know, jeffrey, I want to let you know. Didn't tell him who I was, was wearing a bacon cartel t-shirt. He goes, what do you do with them? I go. Well, I am them, I'm the kingpin. And he chuckled he goes, I follow you, he goes, your stuff is awesome.

Speaker 2: 31:13

I was like oh my god, thank you so much. I really do appreciate that. I just want to let you know your team rocked it. Uh, their server, nicole Nicole Anthony, there's a third server. She was running around too. They were so on point. I was so delighted that after I left, I'm telling you guys, I'm telling everybody on the podcast, I've been telling everybody and I think that's the thing that cute pooch is mentioning is that, in a roundabout way, the community we have now is that we have to focus on the positive things that people are doing and trying to lift them up, like you said. So it's exactly falls into play, like I'm trying to help these guys out, and that's what we should be focusing on is lifting everybody up as the community, and thanks for bringing that to the attention.

Speaker 1: 31:52

Sorry about that. You know, and for the price of a cup of coffee every month you can help me get a cup of coffee.

Speaker 3: 32:02

I had to walk to.

Speaker 3: 32:03

Tampa yeah, it's been two months I tell you what, though, being out here and you know, flying with all these people from New Orleans here and talking with everybody and them asking not via what's sold to us how we're expected to digest that, and so, I mean, people were very intrigued to hear that I'm coming to be on a podcast, I'm coming to do these different things and differently, and they wanted to know how. You know, how does that work? You know, before I even jumped on, it was always looked, was always. I always looked at it as like smoke and mirrors. I didn't understand it, you know, like what's going on in the Wizard of Oz in the background, and then now it's still like that.

Speaker 1: 32:50

It kind of is still like that Kudos to John, but it keeps everything together.

Speaker 3: 32:56

It's complicated as it is. When I realize, you know, and that's how we have all these eureka moments, when we have these, you know, zoom calls and all these other things, it's like it comes natural for us. And the reason it comes natural for us is because we are well-seasoned and we just know what we know and we know how to provide that service for other people and it's time to be able to let other people have that opportunity as well.

Speaker 1: 33:23

You know, I was explaining to somebody how you were coming in from new orleans. Oh, at least you explained to somebody else.

Speaker 2: 33:29

Yeah, not me. No, or john. Well, that's what pooch is here.

Speaker 1: 33:34

It keeps everything you guys got to be kept on your toes obviously I don't want you guys getting lulled in ballerina so but listen, I so I'm having a couple of people I've spoken to and I was like, yeah, you know, pooch is coming in from new orleans, whatever you know, like what, just to be on the show, like just to be on the podcast, and but these some, some people simply don't understand the power of voice and this, this whole audible audio thing, right, and how it touches people and you can get, you know, information and your word and all that stuff out there.

Speaker 1: 34:10

So when you explain it and and and I know you've said it a bunch of times um, you're a real humble uh guy, uh, pooch, and you know you said it a bunch of times where you know, hey, I'm really honored to be with this and you know, I'm happy and blessed to you know to do this and that with you guys. It goes both ways. But why don't you explain and you don't have to use anybody's specific names right now, right on air why don't you explain the power of the podcast and how it can affect a guy like you? Wow.

Speaker 3: 34:48

This podcast has truly let me facilitate the dream of not having to cook anymore, and I really would love to bless other people with that opportunity. You know, last time you told me I was like whoa, we've broke 2 million downloads. I mean, sometimes I have to pinch myself. Jeff, you didn't even know. Huh, I walk into town to tell you all the stats and things that you need to know. How did you know? Did you see my face of shock? Yes, but we broke 2 million downloads.

Speaker 3: 35:19

And you know, I say we, you know I love the fact that I am able to sit at this table and include myself in on this, but y'all broke 2 million downloads. So people are listening and people all over the world are listening. My mouth drops when I see the statistics and where the countries are and and who they and who it is, and it's it's. You know. You can listen to other podcasts for food and I 100% respect all these people and all these other you know outlets doing this, these media outlets doing it, but they're still kind of doing it from a. I don't want to say pay to play time or perspective, but it's just kind of still done 's, it's, you know it's. It's a major food network, but via a microphone and a computer. It's not industry people talking about the industry, loving the industry, you know camaraderie and it's all of the above. I feel like I'm in a kitchen and we just completed a, a huge service. When I see those numbers, you know like, oh, we broke 500 covers tonight. Well, that's when I feel. When I hear 2 million, you know like, oh, we broke 500 covers tonight. Well, that's when I feel when I hear 2 million downloads, you know it's just like it's actually 2.18, 2.18 million.

Speaker 2: 36:27

He just showed.

Speaker 1: 36:30

Hold on Silence. Here's, here's the six right here. Yeah, A couple of here, a couple of things real fast. Number one Um, I didn't break the news on that. He asked me so I told him Pooch did.

Speaker 1: 36:46

So we have to ask you, no, no, no, hear me out, I have a reasoning for this, okay, and that is we are there and we have arrived, and while it's really awesome, it's amazing to be hey, be a, hey, we, you know, we hit this number 2 million plus whatever I wanted. We're there, man. We can act like we're there now because we've arrived, in terms of that sort of distribution, obviously, there's other podcasts who, you know, eclipse us by, uh, you know a bajillion you know, but in our category and with what we're doing, it's pretty amazing.

Speaker 1: 37:26

And I don't really want to focus too much on what that number is. It's one thing when it's one thing if we're talking to a prospective client, you know a sponsor or a vendor partner or something like that, a brand or whatever and we're going to dis, we're going to give that information out, right. But like just to be on air talking about it, I almost feel like it's a little I don't want to say pompous, it's a little bit much. I don't want to. Just, you know, I don't want to put it out there with that vibe.

Speaker 2: 38:02

But the shock and awe factor of it is, it's pretty cool and you can also say thanks to all the listeners that do download, yes, and support us. Thank you, and that's huge. Yes, you know we're making a difference you know, we're all servant leaders.

Speaker 3: 38:09

You know the term. I've never heard that term ever brought up, until carl brought it up. But we are and you know, you guys got here from lifting up other people and and embracing people to be a part of a family, and now we've kind of, as we've rounded this out, it's it we. I feel like it's time to bring other people up. You know, next time we bring somebody else in and let them showcase their talents and in in their humility, as their as as how they are. You know servant leaders as well. You know, next time we'll be like man, it's three million downloads, you know it's. It's 3 million downloads.

Speaker 3: 38:42

It's allowing other people who are champions in their own right, who are brilliant people in their own right, who everyone we talk to, everyone who's in this conglomerate, whether it be people in other countries, all of the above, chef Frederick, all kinds of what's that? He's a trip, he is a trip. But John Mcfadden, you know everybody from, uh, chef jean-paul, you know it's everybody's a character in themselves, but they just they deserve to be winners. You know, and a lot of people put their time and heart and career into this industry and get burnt out because maybe they just don't look good enough or they don't have that smile, or they don't have those things that all these Hollywood glamorous posh bologna sandwich stuff that everyone wants you to be. But guess what? Via podcast, you can just be yourself. Nobody's really looking at pictures other than the food pictures Kudos to John.

Speaker 3: 39:35

But you know, so you can truly be yourself and people can, you know, be endeared to you via that and your passion. And let your passion be spoken through your words, rather than showing this or flashy haircuts, fancy chef jackets or whatever it may be. You know it's, uh, it's real and that's why I love it and I and I, really I can't wait to show other people how to, you know, get what they deserve, you know, and not in a bad way, you're going to get what you know, get what they deserve, you know, and not in a bad way You're going to get what you deserve, get what you actually deserve, which you worked hard for, and what.

Speaker 3: 40:06

What flow. You know what fuels that passion and brings passion back. You know, when. You know, listening to John Lee Fadden talk and even you know everybody talk I mean it's just so cool to see their passion come alive. And it reminds me of when I was 17 saying, do I really want to be a chef? Screw it, I'm just going to do it. You know it's because of what I love to do and I'm having that. You know, reassertance now, just a new path, but at the same time, just the fire in me and the drive in me now almost feels like it's more than ever. You know, and well, thank you.

Speaker 2: 40:38

Really Thank you. It goes to show the community we're talking about and we just did it. Recently we had a chef friend of ours in Orlando that lost a position and was looking for work and we are trying to help him facilitate getting a job. It goes whatever we can do to help the community out. I think you guys don't realize the biggest area that this podcast actually helps out is the people that reach out to us about the mental health. The biggest area that this podcast actually helps out is the people that reach out to us about the mental health. It is absolutely just a mind blowing.

Speaker 2: 41:07

In the last week I've had seven to 10 people reach out for some of the stuff that I posted on the Tik TOK, some of the stuff we posted on our, our social media. I'm amazed, amazed every day at people that you know don't realize that that, hey, there's an opportunity for me to feel like I'm not alone and that's what we do day in and day out, just, and we do it around what a table and food. Nothing better than that no no bourbon or something.

Speaker 3: 41:37

No, yeah you know you took pride in in back in the day. I can only speak for myself, but I'm sure I can speak for many, many chefs out there listening, but anyone in the industry. You took pride in making sales goals or having amount of, you know, beating the record from the Friday before and amount of covers, or you know all these little things that you took pride in to drive you to the next week, to the next day, to get you past that shift. Whatever you had to do in your brain to get you to the next level or the next day, what have you, especially when you were dealing with mental health issues. But you were always doing that for someone else. That's who won, whether it be the restaurateur, whether it be the broadliner that's saying you need to make these sales, whether it be, you know, the the broadliner that's saying you need to make these sales, whether it be anything like that.

Speaker 1: 42:24

And now this format is giving you the opportunity to give everyone the opportunity to do it for themselves I've had people, um, you know, when they ask like hey, so uh, like sponsors, potential sponsors, the question is, well, who's your audience, you know, and I'm like, well, uh, tons of industry, food industry folks, uh, and that goes from like literally from the hotel, the, the restaurant, the kitchen, front of the house, the sales, you know, side meaning distributors and brands and everybody's a. So basically foodies and people from the industry, like everybody. You know, this is a while it's a niche, it's a pretty broad niche Because everybody eats and most everybody really enjoys food, not everybody, you know, there's some weirdos out there. Fine, so be it, we love you. You know it's an open, big tent policy here, everybody's allowed it.

Speaker 2: 43:21

It's a circus. Actually, the circus was closed. That's why everyone goes to the restaurant industry. Yeah, true story lj right a little shout out for him yeah, I love that guy.

Speaker 1: 43:31

Um, that's clink right. Yeah, yeah, remember his shirt.

Speaker 2: 43:34

It's the, it's the. Uh, I think it says I'm a restaurant guy because the circus was closed. I'm a restaurant freak because the circus was closed. I'm a restaurant freak because the circus was closed.

Speaker 1: 43:43

Correct, that's what it was. So it's a large swath of people who listen, a variety of different individuals, and I think that's the cool part. And social media is fun. You know like it's amazing how there's. You take your Instagrams and your Facebooks and your TikToks and YouTube and all these different platforms, but well, don't you dare. And these platforms, but you know, when we publish, you know our main. You know podcast platforms are Apple and Spotify and it's a whole different, uh, genre. It's a whole different people. I don't know how that works, but in the end we're getting tons of activity on the podcast. We push the podcast each week out onto the social media, right, all those different platforms, and it's amazing of the people that you meet who somehow hear your stuff and the things that they say and or they happen to know. You know the guest who happened to be on one of the episodes or whatever. It's such an amazing feeling that we're you know that people actually are listening to what we're talking about.

Speaker 2: 44:57

We have no idea that they're listening to us because nobody responds, Like there's not a chat forum, that you know.

Speaker 1: 45:02

Hey, we're talking about you, Saracen. Okay.

Speaker 3: 45:08

I don't even know if you're a real person.

Speaker 2: 45:11

I've told Pete that story. By the way, I don't think it's a real story.

Speaker 3: 45:16

You know what's crazy, though I was just about to say when you showed me the other day and it's like India, 100,000 listeners in India, and it's just like. I mean not that.

Speaker 1: 45:26

I'm. Do you know it's 85? We're in 85 countries, 85 freaking countries, 85 countries, 85 freaking countries and 1,500, I think it was like 1,500 cities here in the US, something like that. It's amazing, it's mind-blowing.

Speaker 3: 45:41

Yeah, I just I pinch myself, guys. I mean I just, you know, is this a dream? Because it's just a dream come true. I mean, literally it is. Is this Word Up magazine?

Speaker 1: 45:51

That's all I want to know.

Speaker 2: 45:52

Here's what's really messed up. It's how fate put us all together. So you and I got put together because. May she rest her soul Coco.

Speaker 1: 46:00

Yeah.

Speaker 2: 46:01

And that was July of last or 20, whatever, 22. 22. Year and a half, yeah. And then I was in Louisiana, new Orleans, for the ACF event and we were at Manisha's place for that pop-up with Keith Saracen who, by the way, he saw Keith so he knows he's a real person, he's a real guy.

Speaker 3: 46:18

Really good guy. He didn't love me.

Speaker 2: 46:21

Keith doesn't exist, but that's how we because you ended up at the same bar and then Fiona introduced us. Fiona Espinosa, by the way.

Speaker 3: 46:27

thanks for the coffee.

Speaker 2: 46:33

What I um, what I was going to say about fiona, what I was going to say about, uh, when I was about to interrupt you about social media. That's uh, behind the scenes, that needs to be taped, by the way, and the reason why I say that is you have three guys generally speaking, four guys that are sitting there trying to figure out social media, that they're in their 50s.

Speaker 1: 46:48

It doesn't work out too well don't include me in that, because I know what I'm doing hey, patrick kelly, you want to.

Speaker 2: 46:54

You want to chime in on that one buddy patrick is great with the uh, the linkedin uh 15 000 followers he's a linkedin master yeah, yeah but I, I can, I maneuver, just totally fine, uh well that's because he helped you on linkedin.

Speaker 1: 47:10

He didn't. I already had a following and whatever we had going on with the other stuff. Listen, patrick, he's a tall guy. You know one of these irish guys. You know what I mean. Um, cool cat and he's a linkedin master. Now you got to give carl some props. I did really well with the, with the facebooks and uh and all that stuff right, you do you do the facebook, by the way yeah, is that what you call it now?

Speaker 2: 47:35

the?

Speaker 1: 47:36

now that I'm 50.

Speaker 2: 47:37

It's the face, so I just got this from the guys from the butcher shop.

Speaker 1: 47:40

Okay, it's tuna loin, so so one of the dishes is going to be grade grade one sushi yeah, check out the porch, uh people in or the porch porch and and go eat at their restaurant. For crying out loud.

Speaker 2: 47:56

Yeah, they do amazing stuff, and then just save some room for the 20th of April.

Speaker 1: 47:59

Yes, yes, is somebody working on the like some, you know, like a invitation perhaps, or a sales sheet of some sort, like to put out there like a thing we're both side eyeing, john.

Speaker 2: 48:16

John has no idea. Did you tell John? You said you were going to tell John. I know I talked to John. I didn't tell him I was going to put it. Tell him to put the sheet together. I don't tell John what to do, you do yeah.

Speaker 1: 48:27

But you're the one working on this thing with the gang, I know.

Speaker 2: 48:30

I showed him the menu. He's got the menu. I just sent it to him today. We were going to talk today because there's a lot of things we need to talk about in the background.

Speaker 1: 48:37

Oh my goodness, See people.

Speaker 2: 48:39

it's just like any other business you know, we just point the finger at each other.

Speaker 1: 48:45

We're serving leaders, but we hate each other at the same time. There's so much hate, but in a lovable way.

Speaker 3: 48:51

I tell you if I can say something to no you're done I'll start walking back to new orleans.

Speaker 3: 49:00

But uh, you know I want to tell this to everybody who's out there listening that you know that you know times are rough the economy's bad recession, whatever shrinkflation, inflation, well, whatever term you want to hear on the news, wherever you would hear it. But at the end of the day, you know, generosity goes a long way and doing what you don't feel like doing and I know that sounds like a cliche as well, but you know I didn't feel like going to that dinner that night, you know, and I was coerced to going into that dinner and at the same, time, dinner, the taza, the munition, where you guys met, where we met, yeah, I didn't feel like going to that.

Speaker 2: 49:33

That's where the bromance started.

Speaker 3: 49:38

I love this guy. I didn't feel like going to that. Then I realized if I was going to go to that, I was like I need to get a good bottle of scotch for each one of these chefs. That fostered the relationship with Keith. Now, that fostered the relationship with Manisha. I knew Manisha, but I didn't really know him that well. Now there are two people that I can call at any time. Yeah, I still owe you a bottle of scotch, buddy.

Speaker 1: 49:57

I'm looking at you and you felt it. I'm staring. I'm like well, you know, scotch, what are we talking?

Speaker 2: 50:03

about. We know somebody that has scotch, Like I told you there's five cases of Winter Haven.

Speaker 3: 50:09

maybe that's a city, A good bourbon for you guys in New Orleans. Right now I just couldn't carry it.

Speaker 1: 50:13

What the hell is it doing there?

Speaker 3: 50:15

Come on and get it. That's my incentive for you guys.

Speaker 1: 50:17

We have to go back out there. I got to do all this travel and baggage. You know I'm not a big drinker.

Speaker 3: 50:23

Generosity goes a long way, guys. Doing what you don't feel like doing goes a long way. It's changing right in front of our eyes. I feel like I sound like an old man, but it it. The world truly is changing and uh, and you have. Everyone out there has an opportunity to do whatever they want to do and be in great situations, and you just have to control your. You know, do what you, what you don't want to do, sacrifice, sacrifice, but push, push the envelope. Go do things you never would want to do before, because you're going to meet people and people, you're going to have great experiences. Go do competitions and opportunity.

Speaker 1: 50:58

Yeah, opportunities present when you, when you put in the work. Do you know what's funny? Uh and I know a lot of sales people can attest to this because it's a grueling thing, like cold calling. I enjoy cold calling, but not everybody does. But here's the deal if you say to yourself, I want to go see you know 10 or 12, 15 cold calls in a day, let's say, and you hit eight and you're like, oh man, I still got two more hours of this. I just want to cut out and go home.

Speaker 1: 51:29

But you don't cut out and go home and you, and all of a sudden you're pushing up on five o'clock, right, and you're like, oh man, I want to go, I just want to. You know what? I'm gonna have a cocktail instead of. No, you don't do that. Make one or two more calls and you're gonna get one. You put it's that last push and it's always like some weird crazy thing that happens at the end of the day in that 4, 30, 5, 30 hour where you actually get the opportunity with a, with a potential client, and they and the door opens. The laws of attraction are real, it's a manifestation is real.

Speaker 1: 52:01

It's a. It's a real thing and obviously that's not going to happen every time. But I tell you what it's it's a. It's bizarre how often that it does occur. You know just one of those things.

Speaker 2: 52:12

Well, that's why no is an acronym for next opportunity. Yeah, you know that's the way you got to look at things. Like and I tell people that you know, especially the mental health cop you know calls I've been getting lately, it's the way we perceive things, the way we look at things. If we just change that and find one positive thing thing to find out of it Like hey, you went out and 17 calls and nobody called you back, Guess what that 18th one might be a million dollar sale.

Speaker 1: 52:35

That's the one, and that's what I'm saying Never give up. Exactly, you sacrifice, which is what you know, which is what Pooch is talking about. You see what he just did to you. I don't pay attention.

Speaker 2: 52:48

It was this, though, just to let you know, I know, okay, yeah. John, you know that was JP that did that to us, yes, and that carried on for like a couple of weeks.

Speaker 3: 52:58

Thank, God it's done. And then what happened? He won bacon in the World Food Championships.

Speaker 2: 53:02

How long did it take him to win, though?

Speaker 3: 53:04

Ten years. Ten years.

Speaker 2: 53:06

Wow, talk about not giving up. Yeah, 10 years.

Speaker 3: 53:10

And he did it for the love. He just wanted to be there to be with friends and hang out.

Speaker 1: 53:15

I'm quite certain that it was him that touched my ass. I'm 100% certain because I watched it.

Speaker 2: 53:23

I think you were with me and I said to you I go. I think JP just goosed him. He did.

Speaker 1: 53:29

Because we were in the middle of a podcast.

Speaker 3: 53:31

It was and he walked by.

Speaker 1: 53:33

I guess it was him. He was walking by and I was like whoa, what is this?

Speaker 2: 53:37

I think you were talking to the couple from the UAE.

Speaker 3: 53:41

United.

Speaker 2: 53:41

Arab Emirates. It might have been that one. I remember watching the monitor and all of a sudden, I think you were on so you kind of saw it because it was in your vision. But I was watching the monitor and I just I went.

Speaker 3: 53:53

Oh, he just goosed him I love he's a good dude, yeah, he's, wow, I mean, I can't. What a good guy dude. The epitome of a good guy. An epitome of a guy who sacrifice, does, yeah, sacrifices, and does it for the, for the love of doing it.

Speaker 1: 54:09

And now he, finally won for the for the uh love of doing it Now, we finally won For the love of the bacon Quee-wee. Yeah, I like the bacon.

Speaker 2: 54:17

Wow, Still never forget a 25. Minute. What is it? Half an hour drive that was really too much.

Speaker 1: 54:22

Okay, okay, I don't want to go there.

Speaker 3: 54:25

Yeah, it was life, if anyone out there wants to experience these antics with us next year in Indianapolis, please come. Is it this year? It's 2024.

Speaker 2: 54:35

Yeah, it's in Indy, but we already have one person that reached out to us on the both of us Remember on Instagram If you need anything while you're in Indy.

Speaker 3: 54:42

I live here, yeah, for sure.

Speaker 2: 54:44

My ACF wife, suzanne, already reached out. Whatever you guys need, yeah, so awesome. All right po. Yeah, so awesome. All right pooch. What do you got coming up next? I?

Speaker 3: 54:59

am walking back. Yeah, just trying to hydrate right now so that 13 day, walk back, but um brings the song.

Speaker 2: 55:04

I walk 500 miles, doing a whole new meaning, and walk 500 more.

Speaker 3: 55:08

Yeah, that's right, but I I did lots of stuff going on, things I really can't talk about. I don't mean to seem so mysterious but you know, helping a lot of people create brands, but you, you can't because you're under a non-disclosure, non-disclosure.

Speaker 2: 55:22

I just want to make sure that's why it's not really me.

Speaker 3: 55:24

We, as walk and talk, are facilitating these things for everybody, and so we are kind of under a non-disclosure. But I specifically, you know. But what I am doing right now is encouraging everyone, everyone, everyone, to hit us up, send us an email, dm, whatever it is, and we'd love to help you get where we are. If you're a legitimate person, if you have passion, if you love this industry, there's not a dead end. There's no. You know, there's ways to go to make sure that you can live your dream and your passions, and I'm a true testament to that via this podcast. And let's go. I mean, the world is a big place.

Speaker 1: 56:01

Well, I have to tell you I'm really glad you came. Thank you, sir. I'm going to speak for these two, especially John, Very happy that you came out and got to experience an in-house session.

Speaker 2: 56:15

I'm glad he came because he cooked something I know and it wasn't just me, it wasn't just you.

Speaker 1: 56:20

Alright, so listen everybody. Stay tuned for some information on this 420 Farmers Craveable Dinner event that's coming up in Orlando. Man, it's going to be great.

Speaker 2: 56:35

April's really shaping up to be a busy month.

Speaker 3: 56:37

April, april 20th I might have to come and see.

Speaker 2: 56:40

Amazing. I got the 19th, we have the 20th, we have the 28th, we might have the 10th and 11th in Miami now that we just found out about Wink wink Side side Nudge nudge, come here.

Speaker 1: 56:49

come here, get out of here. We're doing lots of stuff. People pay attention because things are happening and moves are being made. All right, Jeff, john Pooch, baby, appreciate you all. We are out. We'll see you next time.