{"version":"1.0.0","segments":[{"startTime":37.98,"endTime":40.83,"body":"Welcome to the Chefs Without"},{"startTime":37.98,"endTime":40.83,"body":"Restaurants podcast. I'm your"},{"startTime":40.83,"endTime":45.06,"body":"host Chris spear. On the show. I"},{"startTime":40.83,"endTime":45.06,"body":"have conversations with culinary"},{"startTime":45.06,"endTime":47.82,"body":"entrepreneurs and people in the"},{"startTime":45.06,"endTime":47.82,"body":"food and beverage industry who"},{"startTime":47.82,"endTime":51.3,"body":"took a different route. Their"},{"startTime":47.82,"endTime":51.3,"body":"caterers, research chefs,"},{"startTime":51.33,"endTime":55.83,"body":"personal chefs, cookbook"},{"startTime":51.33,"endTime":55.83,"body":"authors, food truckers, farmer's"},{"startTime":55.86,"endTime":60.18,"body":"cottage bakers and all sorts of"},{"startTime":55.86,"endTime":60.18,"body":"culinary renegades. I myself"},{"startTime":60.18,"endTime":62.79,"body":"fall into the personal chef"},{"startTime":60.18,"endTime":62.79,"body":"category as I started my own"},{"startTime":62.79,"endTime":66.6,"body":"personal chef business perfect"},{"startTime":62.79,"endTime":66.6,"body":"little bites 11 years ago. And"},{"startTime":66.6,"endTime":69.33,"body":"while I started working in"},{"startTime":66.6,"endTime":69.33,"body":"kitchens in the early 90s, I've"},{"startTime":69.33,"endTime":72.21,"body":"literally never worked in a"},{"startTime":69.33,"endTime":72.21,"body":"restaurant. Happy Tuesday"},{"startTime":72.21,"endTime":76.11,"body":"everyone. This is a another one"},{"startTime":72.21,"endTime":76.11,"body":"of our mini episodes on what it"},{"startTime":76.11,"endTime":79.68,"body":"means to be a chef. I know"},{"startTime":76.11,"endTime":79.68,"body":"Tuesday is normally long form"},{"startTime":79.68,"endTime":82.83,"body":"release day, but episode isn't"},{"startTime":79.68,"endTime":82.83,"body":"ready to come out. But it will"},{"startTime":82.83,"endTime":86.31,"body":"be out this Friday. In the"},{"startTime":82.83,"endTime":86.31,"body":"meantime, I talked to one of my"},{"startTime":86.31,"endTime":88.5,"body":"best friends David Pollack,"},{"startTime":86.31,"endTime":88.5,"body":"about what it means to be a"},{"startTime":88.5,"endTime":92.01,"body":"chef, you might have caught my"},{"startTime":88.5,"endTime":92.01,"body":"episode with Dave, way back"},{"startTime":92.01,"endTime":95.49,"body":"towards the end of season one."},{"startTime":92.01,"endTime":95.49,"body":"Dave's done a number of things"},{"startTime":95.49,"endTime":98.28,"body":"in the food world, but most"},{"startTime":95.49,"endTime":98.28,"body":"recently, he's really focusing"},{"startTime":98.28,"endTime":102.87,"body":"on his nonprofit called Cooking"},{"startTime":98.28,"endTime":102.87,"body":"without kidneys. Dave has had"},{"startTime":102.87,"endTime":106.65,"body":"kidney failure and spent a"},{"startTime":102.87,"endTime":106.65,"body":"number of years on dialysis."},{"startTime":107.19,"endTime":110.64,"body":"Thankfully, he's since received"},{"startTime":107.19,"endTime":110.64,"body":"a transplant. So he's doing"},{"startTime":110.64,"endTime":114.57,"body":"well. But one of the things Dave"},{"startTime":110.64,"endTime":114.57,"body":"really has to be careful of is"},{"startTime":114.6,"endTime":118.02,"body":"what he eats, you know, he wants"},{"startTime":114.6,"endTime":118.02,"body":"to make sure that this kidney"},{"startTime":118.11,"endTime":121.32,"body":"continues to function. So"},{"startTime":118.11,"endTime":121.32,"body":"something he's really passionate"},{"startTime":121.32,"endTime":126.48,"body":"about is teaching people who"},{"startTime":121.32,"endTime":126.48,"body":"have kidney failure and or maybe"},{"startTime":126.48,"endTime":130.08,"body":"on dialysis how to eat better."},{"startTime":126.48,"endTime":130.08,"body":"So that's why he's working on"},{"startTime":130.08,"endTime":133.29,"body":"this nonprofit called Cooking"},{"startTime":130.08,"endTime":133.29,"body":"without kidneys. He's currently"},{"startTime":133.29,"endTime":136.29,"body":"creating a video series. And"},{"startTime":133.29,"endTime":136.29,"body":"he's going to be doing all kinds"},{"startTime":136.29,"endTime":139.05,"body":"of things like culinary"},{"startTime":136.29,"endTime":139.05,"body":"competitions, and potentially"},{"startTime":139.05,"endTime":142.77,"body":"putting out a cookbook, which I"},{"startTime":139.05,"endTime":142.77,"body":"think is really cool. So here's"},{"startTime":142.77,"endTime":148.11,"body":"Dave, on his opinion on what it"},{"startTime":142.77,"endTime":148.11,"body":"means to be a chef. And if"},{"startTime":148.11,"endTime":150.54,"body":"you're enjoying the show, as"},{"startTime":148.11,"endTime":150.54,"body":"I've said before, I would love"},{"startTime":150.54,"endTime":153.24,"body":"it for you to share with"},{"startTime":150.54,"endTime":153.24,"body":"everyone let them know that the"},{"startTime":153.24,"endTime":156.57,"body":"Chefs Without Restaurants"},{"startTime":153.24,"endTime":156.57,"body":"podcast is out there. And then"},{"startTime":156.57,"endTime":160.53,"body":"come back on Friday for my full"},{"startTime":156.57,"endTime":160.53,"body":"podcast episode with Andrus"},{"startTime":160.53,"endTime":164.85,"body":"Langston, who is the founder of"},{"startTime":160.53,"endTime":164.85,"body":"baking steel. That's a good one,"},{"startTime":164.85,"endTime":168.18,"body":"we talk a lot about pizza and"},{"startTime":164.85,"endTime":168.18,"body":"how he created the baking steel."},{"startTime":169.23,"endTime":173.28,"body":"And here's the episode. Enjoy."},{"startTime":169.23,"endTime":173.28,"body":"David Pollock. Welcome back to"},{"startTime":173.28,"endTime":176.46,"body":"the show. I've been doing"},{"startTime":173.28,"endTime":176.46,"body":"something this season called"},{"startTime":176.49,"endTime":180.39,"body":"what is a chef? I did not get to"},{"startTime":176.49,"endTime":180.39,"body":"ask you this question when you"},{"startTime":180.39,"endTime":184.86,"body":"were on the show last year. But"},{"startTime":180.39,"endTime":184.86,"body":"I do want to ask you right now,"},{"startTime":185.4,"endTime":186.99,"body":"what is the chef to you?"},{"speaker":"David Pollack","startTime":188.04,"endTime":191.19,"body":"So a chef, to me"},{"speaker":"David Pollack","startTime":188.04,"endTime":191.19,"body":"has always been he's been the"},{"speaker":"David Pollack","startTime":191.19,"endTime":195.18,"body":"leader. He's been the person"},{"speaker":"David Pollack","startTime":191.19,"endTime":195.18,"body":"who's been not just in charge of"},{"speaker":"David Pollack","startTime":195.18,"endTime":197.43,"body":"the kitchen. But he's also been"},{"speaker":"David Pollack","startTime":195.18,"endTime":197.43,"body":"the guy who's been a mentor"},{"speaker":"David Pollack","startTime":197.43,"endTime":201.63,"body":"who's been a teacher. I've"},{"speaker":"David Pollack","startTime":197.43,"endTime":201.63,"body":"worked with some great chefs"},{"speaker":"David Pollack","startTime":201.69,"endTime":204.51,"body":"that have taught me a lot and I"},{"speaker":"David Pollack","startTime":201.69,"endTime":204.51,"body":"try to pass on to others and"},{"speaker":"David Pollack","startTime":204.51,"endTime":208.83,"body":"things that I've learned from"},{"speaker":"David Pollack","startTime":204.51,"endTime":208.83,"body":"them. So to me, it's always been"},{"speaker":"David Pollack","startTime":209.58,"endTime":213.24,"body":"being a chef has always been"},{"speaker":"David Pollack","startTime":209.58,"endTime":213.24,"body":"about leadership, it's always"},{"speaker":"David Pollack","startTime":213.24,"endTime":216.12,"body":"been about mentorship, and"},{"speaker":"David Pollack","startTime":213.24,"endTime":216.12,"body":"training those to take your"},{"speaker":"David Pollack","startTime":216.12,"endTime":216.87,"body":"place would be"},{"speaker":"Chris Spear","startTime":217.8,"endTime":220.35,"body":"Can I push back on"},{"speaker":"Chris Spear","startTime":217.8,"endTime":220.35,"body":"that just a little bit? The"},{"speaker":"Chris Spear","startTime":220.35,"endTime":224.79,"body":"only? So I guess the follow up"},{"speaker":"Chris Spear","startTime":220.35,"endTime":224.79,"body":"question I have to that is does"},{"speaker":"Chris Spear","startTime":224.79,"endTime":227.97,"body":"that mean you can't be a chef or"},{"speaker":"Chris Spear","startTime":224.79,"endTime":227.97,"body":"you're not a chef, if you don't"},{"speaker":"Chris Spear","startTime":227.97,"endTime":231.63,"body":"have people who work under you?"},{"speaker":"Chris Spear","startTime":227.97,"endTime":231.63,"body":"What if you are a personal chef,"},{"speaker":"Chris Spear","startTime":231.66,"endTime":235.29,"body":"what if you work in research and"},{"speaker":"Chris Spear","startTime":231.66,"endTime":235.29,"body":"development and you're part of a"},{"speaker":"Chris Spear","startTime":235.29,"endTime":238.74,"body":"very small team? Maybe you don't"},{"speaker":"Chris Spear","startTime":235.29,"endTime":238.74,"body":"have anyone under you? Does that"},{"speaker":"Chris Spear","startTime":238.74,"endTime":239.7,"body":"mean you're not a chef?"},{"speaker":"Unknown","startTime":239.94,"endTime":242.79,"body":"No. That doesn't mean"},{"speaker":"Unknown","startTime":239.94,"endTime":242.79,"body":"that you're not a chef. Because"},{"speaker":"Unknown","startTime":242.82,"endTime":246.96,"body":"you may be still be a team of"},{"speaker":"Unknown","startTime":242.82,"endTime":246.96,"body":"one leading yourself. But you're"},{"speaker":"Unknown","startTime":246.96,"endTime":251.7,"body":"also passing on your knowledge."},{"speaker":"Unknown","startTime":246.96,"endTime":251.7,"body":"You know, whether it's your got"},{"speaker":"Unknown","startTime":251.7,"endTime":255.69,"body":"recipes up on a website, like I"},{"speaker":"Unknown","startTime":251.7,"endTime":255.69,"body":"do with click kidneys, or"},{"speaker":"Unknown","startTime":255.93,"endTime":259.83,"body":"whether it is you're saying"},{"speaker":"Unknown","startTime":255.93,"endTime":259.83,"body":"there and you're actually"},{"speaker":"Unknown","startTime":260.1,"endTime":263.37,"body":"training your clients how to"},{"speaker":"Unknown","startTime":260.1,"endTime":263.37,"body":"make a specific dish that they"},{"speaker":"Unknown","startTime":263.37,"endTime":267.24,"body":"love that you do. You're still"},{"speaker":"Unknown","startTime":263.37,"endTime":267.24,"body":"passing on that knowledge,"},{"speaker":"Unknown","startTime":267.24,"endTime":270.3,"body":"you're still people are still"},{"speaker":"Unknown","startTime":267.24,"endTime":270.3,"body":"looking up to you in that"},{"speaker":"Unknown","startTime":270.3,"endTime":271.11,"body":"leadership role."},{"speaker":"Chris Spear","startTime":271.74,"endTime":274.14,"body":"Well, thanks for"},{"speaker":"Chris Spear","startTime":271.74,"endTime":274.14,"body":"expanding on that and not that"},{"speaker":"Chris Spear","startTime":274.14,"endTime":277.41,"body":"anyone needs to explain"},{"speaker":"Chris Spear","startTime":274.14,"endTime":277.41,"body":"themselves but I do feel that"},{"speaker":"Chris Spear","startTime":277.41,"endTime":281.88,"body":"this is where a lot of people"},{"speaker":"Chris Spear","startTime":277.41,"endTime":281.88,"body":"stand is that the chef is the"},{"speaker":"Chris Spear","startTime":281.91,"endTime":286.35,"body":"leader in the kitchen. And that"},{"speaker":"Chris Spear","startTime":281.91,"endTime":286.35,"body":"that comes with kind of leading"},{"speaker":"Chris Spear","startTime":286.38,"endTime":290.55,"body":"a team, usually in the form of"},{"speaker":"Chris Spear","startTime":286.38,"endTime":290.55,"body":"employees, which is why I kind"},{"speaker":"Chris Spear","startTime":290.55,"endTime":293.13,"body":"of wanted to see where your mind"},{"speaker":"Chris Spear","startTime":290.55,"endTime":293.13,"body":"is that with this one,"},{"speaker":"Unknown","startTime":293.159,"endTime":297.689,"body":"you know my whole idea"},{"speaker":"Unknown","startTime":293.159,"endTime":297.689,"body":"of a chef I'm going to look this"},{"speaker":"Unknown","startTime":297.689,"endTime":300.989,"body":"up real quick because there is a"},{"speaker":"Unknown","startTime":297.689,"endTime":300.989,"body":"technical definition for the"},{"speaker":"Unknown","startTime":300.989,"endTime":301.349,"body":"word,"},{"speaker":"Chris Spear","startTime":301.98,"endTime":304.86,"body":"but who but who?"},{"speaker":"Chris Spear","startTime":301.98,"endTime":304.86,"body":"Whose definition? And I guess"},{"speaker":"Chris Spear","startTime":304.86,"endTime":308.07,"body":"that's what this comes down to,"},{"speaker":"Chris Spear","startTime":304.86,"endTime":308.07,"body":"is you say there's a technical"},{"speaker":"Chris Spear","startTime":308.07,"endTime":310.44,"body":"definition but who gets to"},{"speaker":"Chris Spear","startTime":308.07,"endTime":310.44,"body":"define what a chef is? Are we"},{"speaker":"Chris Spear","startTime":310.44,"endTime":314.88,"body":"talking about like classical"},{"speaker":"Chris Spear","startTime":310.44,"endTime":314.88,"body":"French brigade Escoffier, a, you"},{"speaker":"Chris Spear","startTime":314.88,"endTime":316.2,"body":"know, kind of things."},{"speaker":"Unknown","startTime":317.31,"endTime":320.37,"body":"You know, you can look"},{"speaker":"Unknown","startTime":317.31,"endTime":320.37,"body":"at it that way, from what"},{"speaker":"Unknown","startTime":320.37,"endTime":324.66,"body":"Webster says it's a professional"},{"speaker":"Unknown","startTime":320.37,"endTime":324.66,"body":"cook in the kitchen. That's an"},{"speaker":"Unknown","startTime":324.66,"endTime":329.16,"body":"old meaning the chef was a"},{"speaker":"Unknown","startTime":324.66,"endTime":329.16,"body":"person who was also a liaison"},{"speaker":"Unknown","startTime":329.16,"endTime":334.53,"body":"between the royalty and his"},{"speaker":"Unknown","startTime":329.16,"endTime":334.53,"body":"staff. He was the"},{"speaker":"Unknown","startTime":334.53,"endTime":338.88,"body":"representative. So he's always"},{"speaker":"Unknown","startTime":334.53,"endTime":338.88,"body":"been a leader. And even if he's"},{"speaker":"Unknown","startTime":338.88,"endTime":341.61,"body":"just a leader of one where he's"},{"speaker":"Unknown","startTime":338.88,"endTime":341.61,"body":"doing a small, intimate dinner"},{"speaker":"Unknown","startTime":341.61,"endTime":345.09,"body":"for two people, you know, he's"},{"speaker":"Unknown","startTime":341.61,"endTime":345.09,"body":"still a chef in his own right."},{"speaker":"Chris Spear","startTime":345.93,"endTime":348.18,"body":"But couldn't that"},{"speaker":"Chris Spear","startTime":345.93,"endTime":348.18,"body":"person also be just a cook as"},{"speaker":"Chris Spear","startTime":348.18,"endTime":348.75,"body":"well,"},{"speaker":"Unknown","startTime":349.229,"endTime":354.209,"body":"I think that difference"},{"speaker":"Unknown","startTime":349.229,"endTime":354.209,"body":"comes in, where if you are just"},{"speaker":"Unknown","startTime":354.209,"endTime":359.789,"body":"a cook, you just enjoy the"},{"speaker":"Unknown","startTime":354.209,"endTime":359.789,"body":"cooking aspect. Being a chef is"},{"speaker":"Unknown","startTime":359.789,"endTime":365.189,"body":"that much more. You know, it's"},{"speaker":"Unknown","startTime":359.789,"endTime":365.189,"body":"not about just enjoying and"},{"speaker":"Unknown","startTime":365.189,"endTime":368.069,"body":"loving what you do, because"},{"speaker":"Unknown","startTime":365.189,"endTime":368.069,"body":"there's multiple people that"},{"speaker":"Unknown","startTime":368.069,"endTime":373.949,"body":"I've met that have had the"},{"speaker":"Unknown","startTime":368.069,"endTime":373.949,"body":"passion for it. And they just"},{"speaker":"Unknown","startTime":373.949,"endTime":378.599,"body":"didn't get the hours and how"},{"speaker":"Unknown","startTime":373.949,"endTime":378.599,"body":"much actual work it takes to"},{"speaker":"Unknown","startTime":378.599,"endTime":381.419,"body":"actually stand there and do the"},{"speaker":"Unknown","startTime":378.599,"endTime":381.419,"body":"job. Even if you're on your own."},{"speaker":"Unknown","startTime":381.419,"endTime":383.999,"body":"And you could attest to this,"},{"speaker":"Unknown","startTime":381.419,"endTime":383.999,"body":"Chris, you know, with your"},{"speaker":"Unknown","startTime":383.999,"endTime":388.319,"body":"personal chef business with"},{"speaker":"Unknown","startTime":383.999,"endTime":388.319,"body":"perfect little bites. There's a"},{"speaker":"Unknown","startTime":388.319,"endTime":391.919,"body":"ton of work that you put into"},{"speaker":"Unknown","startTime":388.319,"endTime":391.919,"body":"just doing two dinners a week."},{"speaker":"Chris Spear","startTime":392.4,"endTime":393.33,"body":"Oh, hell yeah."},{"speaker":"Unknown","startTime":393.96,"endTime":399.54,"body":"It really is, you know,"},{"speaker":"Unknown","startTime":393.96,"endTime":399.54,"body":"a position of leadership. And"},{"speaker":"Unknown","startTime":399.78,"endTime":401.07,"body":"you're a trainer, a teacher."},{"speaker":"Chris Spear","startTime":401.849,"endTime":405.119,"body":"I like that. I"},{"speaker":"Chris Spear","startTime":401.849,"endTime":405.119,"body":"think that's a great answer. And"},{"speaker":"Chris Spear","startTime":405.239,"endTime":408.719,"body":"thanks for coming on. For this"},{"speaker":"Chris Spear","startTime":405.239,"endTime":408.719,"body":"really quickly. I'm gonna direct"},{"speaker":"Chris Spear","startTime":408.719,"endTime":412.079,"body":"everyone to where they can find"},{"speaker":"Chris Spear","startTime":408.719,"endTime":412.079,"body":"the full show that we did with"},{"speaker":"Chris Spear","startTime":412.079,"endTime":415.619,"body":"you last year. But really"},{"speaker":"Chris Spear","startTime":412.079,"endTime":415.619,"body":"quickly, where should we send"},{"speaker":"Chris Spear","startTime":415.619,"endTime":418.289,"body":"people if they want to learn"},{"speaker":"Chris Spear","startTime":415.619,"endTime":418.289,"body":"more about you and what it is"},{"speaker":"Chris Spear","startTime":418.289,"endTime":418.799,"body":"you're doing?"},{"speaker":"Unknown","startTime":419.669,"endTime":423.329,"body":"Cooking without"},{"speaker":"Unknown","startTime":419.669,"endTime":423.329,"body":"kidneys.wordpress.com It's where"},{"speaker":"Unknown","startTime":423.329,"endTime":427.499,"body":"all the recipes are. You could"},{"speaker":"Unknown","startTime":423.329,"endTime":427.499,"body":"also look up the nonprofit on"},{"speaker":"Unknown","startTime":427.499,"endTime":433.829,"body":"YouTube, or on eat this TV shows"},{"speaker":"Unknown","startTime":427.499,"endTime":433.829,"body":"called Cooking without kidneys."},{"speaker":"Unknown","startTime":434.189,"endTime":437.309,"body":"It really is a nonprofit. It's"},{"speaker":"Unknown","startTime":434.189,"endTime":437.309,"body":"all about helping people who are"},{"speaker":"Unknown","startTime":437.309,"endTime":440.969,"body":"on dialysis, not just survive,"},{"speaker":"Unknown","startTime":437.309,"endTime":440.969,"body":"but thrive through food. So"},{"speaker":"Unknown","startTime":440.969,"endTime":441.419,"body":"check it out."},{"speaker":"Chris Spear","startTime":441.96,"endTime":443.82,"body":"We will put all"},{"speaker":"Chris Spear","startTime":441.96,"endTime":443.82,"body":"that in the show notes people"},{"speaker":"Chris Spear","startTime":443.82,"endTime":445.83,"body":"will be able to find those"},{"speaker":"Chris Spear","startTime":443.82,"endTime":445.83,"body":"awesome cooking videos. I've"},{"speaker":"Chris Spear","startTime":445.83,"endTime":448.71,"body":"been enjoying watching them."},{"speaker":"Chris Spear","startTime":445.83,"endTime":448.71,"body":"Dave, thanks so much. We will"},{"speaker":"Chris Spear","startTime":448.71,"endTime":451.62,"body":"have you back on the show for"},{"speaker":"Chris Spear","startTime":448.71,"endTime":451.62,"body":"I'm sure another full length"},{"speaker":"Chris Spear","startTime":451.62,"endTime":452.58,"body":"episode at some point."},{"speaker":"Unknown","startTime":452.97,"endTime":455.37,"body":"Absolutely. And I'm"},{"speaker":"Unknown","startTime":452.97,"endTime":455.37,"body":"looking forward to it. Go to"},{"speaker":"Unknown","startTime":455.37,"endTime":455.64,"body":"chefs"},{"speaker":"Chris Spear","startTime":455.64,"endTime":457.44,"body":"without"},{"speaker":"Chris Spear","startTime":455.64,"endTime":457.44,"body":"restaurants.org To find our"},{"speaker":"Chris Spear","startTime":457.44,"endTime":461.61,"body":"Facebook group, mailing list and"},{"speaker":"Chris Spear","startTime":457.44,"endTime":461.61,"body":"ship database to communities"},{"speaker":"Chris Spear","startTime":461.61,"endTime":465.18,"body":"free to join. You'll get gig"},{"speaker":"Chris Spear","startTime":461.61,"endTime":465.18,"body":"opportunities, advice on"},{"speaker":"Chris Spear","startTime":465.18,"endTime":467.25,"body":"building and growing your"},{"speaker":"Chris Spear","startTime":465.18,"endTime":467.25,"body":"business and you'll never miss"},{"speaker":"Chris Spear","startTime":467.25,"endTime":470.13,"body":"an episode of our podcast. Have"},{"speaker":"Chris Spear","startTime":467.25,"endTime":470.13,"body":"a great week."}]}