{"version":"1.0.0","segments":[{"startTime":38.7,"endTime":41.58,"body":"Welcome to the Chefs Without"},{"startTime":38.7,"endTime":41.58,"body":"Restaurants podcast. I'm your"},{"startTime":41.58,"endTime":45.78,"body":"host Chris spear. On the show. I"},{"startTime":41.58,"endTime":45.78,"body":"have conversations with culinary"},{"startTime":45.78,"endTime":48.54,"body":"entrepreneurs and people in the"},{"startTime":45.78,"endTime":48.54,"body":"food and beverage industry who"},{"startTime":48.54,"endTime":52.02,"body":"took a different route. Their"},{"startTime":48.54,"endTime":52.02,"body":"caterers, research chefs,"},{"startTime":52.08,"endTime":57.03,"body":"personal chefs cookbook authors,"},{"startTime":52.08,"endTime":57.03,"body":"food truckers, farmers, cottage"},{"startTime":57.03,"endTime":60.9,"body":"bakers, and all sorts of"},{"startTime":57.03,"endTime":60.9,"body":"culinary renegades. I myself"},{"startTime":60.9,"endTime":63.51,"body":"fall into the personal chef"},{"startTime":60.9,"endTime":63.51,"body":"category as I started my own"},{"startTime":63.51,"endTime":67.35,"body":"personal chef business perfect"},{"startTime":63.51,"endTime":67.35,"body":"little bites 11 years ago. And"},{"startTime":67.35,"endTime":70.05,"body":"while I started working in"},{"startTime":67.35,"endTime":70.05,"body":"kitchens in the early 90s, I've"},{"startTime":70.05,"endTime":71.73,"body":"literally never worked in a"},{"startTime":70.05,"endTime":71.73,"body":"restaurant."},{"startTime":72.51,"endTime":75.15,"body":"This week, I'm back with another"},{"startTime":72.51,"endTime":75.15,"body":"one of our what it means to be a"},{"startTime":75.15,"endTime":79.89,"body":"chef many episodes. Today I've"},{"startTime":75.15,"endTime":79.89,"body":"Chef Matt Collins, you might"},{"startTime":79.89,"endTime":82.59,"body":"have heard my episode with him a"},{"startTime":79.89,"endTime":82.59,"body":"year and a half ago or so."},{"startTime":82.98,"endTime":85.98,"body":"Talking about his personal chef"},{"startTime":82.98,"endTime":85.98,"body":"business chef Collins events."},{"startTime":86.82,"endTime":89.73,"body":"Matt has the distinction of"},{"startTime":86.82,"endTime":89.73,"body":"being the most downloaded"},{"startTime":89.73,"endTime":93.24,"body":"podcast episode. I don't really"},{"startTime":89.73,"endTime":93.24,"body":"know why. No, I'm just kidding."},{"startTime":94.32,"endTime":97.14,"body":"You know, Matt and I actually"},{"startTime":94.32,"endTime":97.14,"body":"talked a lot about tactical ways"},{"startTime":97.14,"endTime":100.32,"body":"to build and grow personal chef"},{"startTime":97.14,"endTime":100.32,"body":"business. And I think it's a"},{"startTime":100.32,"endTime":104.58,"body":"really great listen if you want"},{"startTime":100.32,"endTime":104.58,"body":"to get into this aspect of food"},{"startTime":104.58,"endTime":108.6,"body":"service. So all joking aside,"},{"startTime":104.58,"endTime":108.6,"body":"Matt was a great guest the first"},{"startTime":108.6,"endTime":111.87,"body":"time and I really wanted to talk"},{"startTime":108.6,"endTime":111.87,"body":"to him about what he thinks it"},{"startTime":111.87,"endTime":115.35,"body":"means to be a chef. Having a"},{"startTime":111.87,"endTime":115.35,"body":"personal chef business, I knew"},{"startTime":115.35,"endTime":118.56,"body":"he wasn't gonna say that a chef"},{"startTime":115.35,"endTime":118.56,"body":"only works in restaurants. But I"},{"startTime":118.56,"endTime":123.03,"body":"wanted for him to kind of spell"},{"startTime":118.56,"endTime":123.03,"body":"it out for us. So I hope you"},{"startTime":123.45,"endTime":126.45,"body":"enjoy listening to this mini"},{"startTime":123.45,"endTime":126.45,"body":"episode. I hope you are enjoying"},{"startTime":126.48,"endTime":130.41,"body":"the mini episodes as a whole."},{"startTime":126.48,"endTime":130.41,"body":"And please let us know what you"},{"startTime":130.41,"endTime":134.88,"body":"think. If you enjoy them, or if"},{"startTime":130.41,"endTime":134.88,"body":"you hate them, drop me a line at"},{"startTime":134.88,"endTime":137.76,"body":"chefs without"},{"startTime":134.88,"endTime":137.76,"body":"restaurants@gmail.com or hit me"},{"startTime":137.76,"endTime":141.81,"body":"up via DM on Instagram at Chefs"},{"startTime":137.76,"endTime":141.81,"body":"Without Restaurants. And now"},{"startTime":141.93,"endTime":145.56,"body":"enjoy the show. Hey, Matt, how's"},{"startTime":141.93,"endTime":145.56,"body":"it going? Welcome back to the"},{"startTime":145.56,"endTime":146.85,"body":"show. Good to have you on."},{"speaker":"Matt Collins","startTime":146.94,"endTime":148.2,"body":"Great, Chris."},{"speaker":"Matt Collins","startTime":146.94,"endTime":148.2,"body":"Thanks for having me."},{"speaker":"Chris Spear","startTime":148.799,"endTime":153.089,"body":"So you are the most"},{"speaker":"Chris Spear","startTime":148.799,"endTime":153.089,"body":"downloaded episode of this"},{"speaker":"Chris Spear","startTime":153.089,"endTime":155.519,"body":"podcast. What do you think about"},{"speaker":"Chris Spear","startTime":153.089,"endTime":155.519,"body":"that is that, you know, besides"},{"speaker":"Chris Spear","startTime":155.519,"endTime":158.249,"body":"my original trailer episode,"},{"speaker":"Chris Spear","startTime":155.519,"endTime":158.249,"body":"you're the most listened to"},{"speaker":"Chris Spear","startTime":158.249,"endTime":158.969,"body":"episode."},{"speaker":"Matt Collins","startTime":159.45,"endTime":162.03,"body":"I mean, obviously,"},{"speaker":"Matt Collins","startTime":159.45,"endTime":162.03,"body":"the opportunity was fantastic"},{"speaker":"Matt Collins","startTime":162.06,"endTime":165.72,"body":"you having me on and I'm glad"},{"speaker":"Matt Collins","startTime":162.06,"endTime":165.72,"body":"people enjoyed the episode. And"},{"speaker":"Matt Collins","startTime":166.59,"endTime":170.22,"body":"you know, the community built is"},{"speaker":"Matt Collins","startTime":166.59,"endTime":170.22,"body":"fantastic. And being able to"},{"speaker":"Matt Collins","startTime":170.22,"endTime":174.84,"body":"have share experiences and"},{"speaker":"Matt Collins","startTime":170.22,"endTime":174.84,"body":"getting feedback. And as the"},{"speaker":"Matt Collins","startTime":174.84,"endTime":177.27,"body":"whole point, you know what"},{"speaker":"Matt Collins","startTime":174.84,"endTime":177.27,"body":"you're doing. So I was happy to"},{"speaker":"Matt Collins","startTime":177.27,"endTime":177.93,"body":"be a part of that."},{"speaker":"Chris Spear","startTime":178.89,"endTime":181.65,"body":"And, you know, I've"},{"speaker":"Chris Spear","startTime":178.89,"endTime":181.65,"body":"been, I guess I'm in season"},{"speaker":"Chris Spear","startTime":181.65,"endTime":184.95,"body":"three now. And I don't know why"},{"speaker":"Chris Spear","startTime":181.65,"endTime":184.95,"body":"I started doing this. But it was"},{"speaker":"Chris Spear","startTime":184.95,"endTime":187.8,"body":"just really important for me to"},{"speaker":"Chris Spear","startTime":184.95,"endTime":187.8,"body":"ask people what they think a"},{"speaker":"Chris Spear","startTime":187.8,"endTime":191.49,"body":"chef is, you know, I think so"},{"speaker":"Chris Spear","startTime":187.8,"endTime":191.49,"body":"much because the whole community"},{"speaker":"Chris Spear","startTime":191.49,"endTime":193.8,"body":"is made up of people who are"},{"speaker":"Chris Spear","startTime":191.49,"endTime":193.8,"body":"chefs not working in"},{"speaker":"Chris Spear","startTime":193.8,"endTime":198.09,"body":"restaurants. And you know, we"},{"speaker":"Chris Spear","startTime":193.8,"endTime":198.09,"body":"kind of tie the title chef to"},{"speaker":"Chris Spear","startTime":198.09,"endTime":199.59,"body":"someone who works in a"},{"speaker":"Chris Spear","startTime":198.09,"endTime":199.59,"body":"restaurant. So that's why I'm"},{"speaker":"Chris Spear","startTime":199.59,"endTime":202.14,"body":"kind of going back and getting"},{"speaker":"Chris Spear","startTime":199.59,"endTime":202.14,"body":"some of my favorite past guests"},{"speaker":"Chris Spear","startTime":202.14,"endTime":205.89,"body":"on here to talk about this in a"},{"speaker":"Chris Spear","startTime":202.14,"endTime":205.89,"body":"little concise episode. So"},{"speaker":"Chris Spear","startTime":205.92,"endTime":209.31,"body":"you've had a little prep time,"},{"speaker":"Chris Spear","startTime":205.92,"endTime":209.31,"body":"this isn't a surprise. So what"},{"speaker":"Chris Spear","startTime":209.31,"endTime":210.63,"body":"does it mean to be a chef?"},{"speaker":"Matt Collins","startTime":212.58,"endTime":214.86,"body":"Well, I think it's"},{"speaker":"Matt Collins","startTime":212.58,"endTime":214.86,"body":"great that you do this, because"},{"speaker":"Matt Collins","startTime":214.89,"endTime":218.67,"body":"pretty much it's not a yes or no"},{"speaker":"Matt Collins","startTime":214.89,"endTime":218.67,"body":"question. It's not what's your"},{"speaker":"Matt Collins","startTime":218.67,"endTime":221.46,"body":"favorite food? You know, what's"},{"speaker":"Matt Collins","startTime":218.67,"endTime":221.46,"body":"your favorite cookbook? It's"},{"speaker":"Matt Collins","startTime":221.46,"endTime":223.71,"body":"literally like a it's very"},{"speaker":"Matt Collins","startTime":221.46,"endTime":223.71,"body":"divisive, because it's"},{"speaker":"Matt Collins","startTime":223.71,"endTime":226.86,"body":"everyone's gonna kind of have a"},{"speaker":"Matt Collins","startTime":223.71,"endTime":226.86,"body":"different answer. But it's"},{"speaker":"Matt Collins","startTime":226.86,"endTime":229.77,"body":"pretty funny about you know, how"},{"speaker":"Matt Collins","startTime":226.86,"endTime":229.77,"body":"people become a chef in a"},{"speaker":"Matt Collins","startTime":229.77,"endTime":233.52,"body":"restaurant is you hear all these"},{"speaker":"Matt Collins","startTime":229.77,"endTime":233.52,"body":"people on your show talk about"},{"speaker":"Matt Collins","startTime":233.82,"endTime":236.43,"body":"how they kind of got thrown into"},{"speaker":"Matt Collins","startTime":233.82,"endTime":236.43,"body":"a management situation. So"},{"speaker":"Matt Collins","startTime":236.43,"endTime":239.37,"body":"there's no like streamline"},{"speaker":"Matt Collins","startTime":236.43,"endTime":239.37,"body":"training. So how I was trained,"},{"speaker":"Matt Collins","startTime":239.37,"endTime":242.01,"body":"and what I think makes me chef"},{"speaker":"Matt Collins","startTime":239.37,"endTime":242.01,"body":"might be totally different than"},{"speaker":"Matt Collins","startTime":242.01,"endTime":244.53,"body":"what someone else think that"},{"speaker":"Matt Collins","startTime":242.01,"endTime":244.53,"body":"they hit those same"},{"speaker":"Matt Collins","startTime":244.53,"endTime":247.32,"body":"qualifications. You know, when"},{"speaker":"Matt Collins","startTime":244.53,"endTime":247.32,"body":"you're looking at the true"},{"speaker":"Matt Collins","startTime":247.32,"endTime":252.6,"body":"definition, it's kind of, you"},{"speaker":"Matt Collins","startTime":247.32,"endTime":252.6,"body":"know, obviously, last week, you"},{"speaker":"Matt Collins","startTime":252.6,"endTime":254.88,"body":"guys were talking about the"},{"speaker":"Matt Collins","startTime":252.6,"endTime":254.88,"body":"textbook definition, you know, I"},{"speaker":"Matt Collins","startTime":254.88,"endTime":259.02,"body":"mean, but at the end of the day,"},{"speaker":"Matt Collins","startTime":254.88,"endTime":259.02,"body":"it's more or less like, yeah,"},{"speaker":"Matt Collins","startTime":259.02,"endTime":261.81,"body":"you could be a professional"},{"speaker":"Matt Collins","startTime":259.02,"endTime":261.81,"body":"athlete, but you could also be"},{"speaker":"Matt Collins","startTime":261.81,"endTime":264.9,"body":"the place kicker holder on a"},{"speaker":"Matt Collins","startTime":261.81,"endTime":264.9,"body":"football league or you can be"},{"speaker":"Matt Collins","startTime":264.9,"endTime":267.78,"body":"like, like, you know, a"},{"speaker":"Matt Collins","startTime":264.9,"endTime":267.78,"body":"superstar in whatever league you"},{"speaker":"Matt Collins","startTime":267.78,"endTime":271.53,"body":"are. You mean like Krishna, like"},{"speaker":"Matt Collins","startTime":267.78,"endTime":271.53,"body":"Ronaldo playing soccer. And so"},{"speaker":"Matt Collins","startTime":271.53,"endTime":273.69,"body":"it's like, yeah, they're both"},{"speaker":"Matt Collins","startTime":271.53,"endTime":273.69,"body":"professional athletes, but"},{"speaker":"Matt Collins","startTime":273.72,"endTime":277.83,"body":"there's like, like tears and sub"},{"speaker":"Matt Collins","startTime":273.72,"endTime":277.83,"body":"subcategories, like in that"},{"speaker":"Matt Collins","startTime":277.83,"endTime":281.19,"body":"group. And I mean, that's not to"},{"speaker":"Matt Collins","startTime":277.83,"endTime":281.19,"body":"talk down to anybody. You know,"},{"speaker":"Matt Collins","startTime":281.22,"endTime":284.85,"body":"part of being a chef, I think is"},{"speaker":"Matt Collins","startTime":281.22,"endTime":284.85,"body":"wanting to learn wanting to"},{"speaker":"Matt Collins","startTime":284.85,"endTime":289.35,"body":"improve and wanting to explore"},{"speaker":"Matt Collins","startTime":284.85,"endTime":289.35,"body":"the vast depths of cuisine, any"},{"speaker":"Matt Collins","startTime":289.35,"endTime":292.86,"body":"chance you get, and also"},{"speaker":"Matt Collins","startTime":289.35,"endTime":292.86,"body":"refining classics and being"},{"speaker":"Matt Collins","startTime":292.98,"endTime":295.44,"body":"having those basic technical"},{"speaker":"Matt Collins","startTime":292.98,"endTime":295.44,"body":"skills at the same time."},{"speaker":"Chris Spear","startTime":296.28,"endTime":299.97,"body":"So, do you think"},{"speaker":"Chris Spear","startTime":296.28,"endTime":299.97,"body":"you have to work in a restaurant"},{"speaker":"Chris Spear","startTime":300.0,"endTime":303.93,"body":"be a chef. I mean, I, I know"},{"speaker":"Chris Spear","startTime":300.0,"endTime":303.93,"body":"this is kind of like, you know,"},{"speaker":"Chris Spear","startTime":304.02,"endTime":305.79,"body":"I have an idea what your answer"},{"speaker":"Chris Spear","startTime":304.02,"endTime":305.79,"body":"would be."},{"speaker":"Matt Collins","startTime":305.85,"endTime":308.4,"body":"I know, I feel"},{"speaker":"Matt Collins","startTime":305.85,"endTime":308.4,"body":"like my answers gonna be very"},{"speaker":"Matt Collins","startTime":308.4,"endTime":313.59,"body":"unpopular. I think by all means,"},{"speaker":"Matt Collins","startTime":308.4,"endTime":313.59,"body":"if you've studied and you feel"},{"speaker":"Matt Collins","startTime":313.59,"endTime":316.8,"body":"that you are, because you're the"},{"speaker":"Matt Collins","startTime":313.59,"endTime":316.8,"body":"leader of your own domain, you"},{"speaker":"Matt Collins","startTime":316.8,"endTime":320.52,"body":"know, I mean, the brigade system"},{"speaker":"Matt Collins","startTime":316.8,"endTime":320.52,"body":"came up that triangle. If you're"},{"speaker":"Matt Collins","startTime":320.52,"endTime":323.31,"body":"at the top of the pyramid, then"},{"speaker":"Matt Collins","startTime":320.52,"endTime":323.31,"body":"you know, whether you're"},{"speaker":"Matt Collins","startTime":323.34,"endTime":326.49,"body":"developing recipes or doing in"},{"speaker":"Matt Collins","startTime":323.34,"endTime":326.49,"body":"home dinners, as long as you're"},{"speaker":"Matt Collins","startTime":326.49,"endTime":329.49,"body":"the one making the decisions,"},{"speaker":"Matt Collins","startTime":326.49,"endTime":329.49,"body":"then yeah, sure. You're the"},{"speaker":"Matt Collins","startTime":329.49,"endTime":332.79,"body":"chef, if you're the cooking at"},{"speaker":"Matt Collins","startTime":329.49,"endTime":332.79,"body":"your own house at dinner for for"},{"speaker":"Matt Collins","startTime":332.79,"endTime":335.04,"body":"the family. Sure. You're the"},{"speaker":"Matt Collins","startTime":332.79,"endTime":335.04,"body":"chef of the kitchen, you're the"},{"speaker":"Matt Collins","startTime":335.04,"endTime":338.13,"body":"top of the hierarchy. I mean,"},{"speaker":"Matt Collins","startTime":335.04,"endTime":338.13,"body":"granted, that goes back to the"},{"speaker":"Matt Collins","startTime":338.13,"endTime":340.56,"body":"sports analogy, if you're just"},{"speaker":"Matt Collins","startTime":338.13,"endTime":340.56,"body":"cooking at home for the wife and"},{"speaker":"Matt Collins","startTime":340.56,"endTime":343.74,"body":"kids, and, you know, maybe"},{"speaker":"Matt Collins","startTime":340.56,"endTime":343.74,"body":"that's like beer league ice"},{"speaker":"Matt Collins","startTime":343.74,"endTime":346.92,"body":"hockey, it's not the NHL or the"},{"speaker":"Matt Collins","startTime":343.74,"endTime":346.92,"body":"Olympics, but hey, you know,"},{"speaker":"Matt Collins","startTime":346.92,"endTime":350.67,"body":"you're still the master of that"},{"speaker":"Matt Collins","startTime":346.92,"endTime":350.67,"body":"domain. You know, I think that's"},{"speaker":"Matt Collins","startTime":350.73,"endTime":354.51,"body":"kind of important. Because that"},{"speaker":"Matt Collins","startTime":350.73,"endTime":354.51,"body":"goes back to what we were saying"},{"speaker":"Matt Collins","startTime":354.51,"endTime":357.9,"body":"before about different opinions"},{"speaker":"Matt Collins","startTime":354.51,"endTime":357.9,"body":"where it's like, if you are a"},{"speaker":"Matt Collins","startTime":357.9,"endTime":361.47,"body":"chef at a restaurant, well,"},{"speaker":"Matt Collins","startTime":357.9,"endTime":361.47,"body":"what's the restaurant? That's,"},{"speaker":"Matt Collins","startTime":361.5,"endTime":365.52,"body":"that's also important, you know,"},{"speaker":"Matt Collins","startTime":361.5,"endTime":365.52,"body":"are you truly pushing a certain"},{"speaker":"Matt Collins","startTime":365.52,"endTime":368.37,"body":"narrative of the food and the"},{"speaker":"Matt Collins","startTime":365.52,"endTime":368.37,"body":"cuisine and the style that you"},{"speaker":"Matt Collins","startTime":368.37,"endTime":371.1,"body":"want? Did you inherit a"},{"speaker":"Matt Collins","startTime":368.37,"endTime":371.1,"body":"restaurant and you're just doing"},{"speaker":"Matt Collins","startTime":371.1,"endTime":374.31,"body":"someone else's recipes, like a"},{"speaker":"Matt Collins","startTime":371.1,"endTime":374.31,"body":"corporate dining situation? You"},{"speaker":"Matt Collins","startTime":374.31,"endTime":377.07,"body":"know, and then are you someone"},{"speaker":"Matt Collins","startTime":374.31,"endTime":377.07,"body":"who really doesn't want to say"},{"speaker":"Matt Collins","startTime":377.07,"endTime":381.21,"body":"cook a cheeseburger, but the"},{"speaker":"Matt Collins","startTime":377.07,"endTime":381.21,"body":"owners are making you and 50% of"},{"speaker":"Matt Collins","startTime":381.21,"endTime":384.66,"body":"your sales are just burgers,"},{"speaker":"Matt Collins","startTime":381.21,"endTime":384.66,"body":"kind of like a bar type setting."},{"speaker":"Matt Collins","startTime":385.08,"endTime":388.56,"body":"And it's not maybe not the food"},{"speaker":"Matt Collins","startTime":385.08,"endTime":388.56,"body":"you either want to cook. So"},{"speaker":"Matt Collins","startTime":388.56,"endTime":392.4,"body":"that's kind of the loaded issue"},{"speaker":"Matt Collins","startTime":388.56,"endTime":392.4,"body":"of where the cut offs are of"},{"speaker":"Matt Collins","startTime":392.4,"endTime":397.77,"body":"chefs, where, personally, I"},{"speaker":"Matt Collins","startTime":392.4,"endTime":397.77,"body":"think, if you hit like, the"},{"speaker":"Matt Collins","startTime":397.77,"endTime":400.89,"body":"mindset in your head, like, I"},{"speaker":"Matt Collins","startTime":397.77,"endTime":400.89,"body":"feel very comfortable. When"},{"speaker":"Matt Collins","startTime":400.89,"endTime":404.13,"body":"someone says, Hey, make this"},{"speaker":"Matt Collins","startTime":400.89,"endTime":404.13,"body":"dish, I can make it and you feel"},{"speaker":"Matt Collins","startTime":404.13,"endTime":408.24,"body":"like a chef, then in my book,"},{"speaker":"Matt Collins","startTime":404.13,"endTime":408.24,"body":"how your chef, if you feel it,"},{"speaker":"Matt Collins","startTime":408.24,"endTime":409.86,"body":"if it comes from inside, you"},{"speaker":"Matt Collins","startTime":408.24,"endTime":409.86,"body":"know, I mean?"},{"speaker":"Chris Spear","startTime":411.06,"endTime":413.67,"body":"I think the first"},{"speaker":"Chris Spear","startTime":411.06,"endTime":413.67,"body":"time I had kind of been"},{"speaker":"Chris Spear","startTime":413.67,"endTime":417.15,"body":"frustrated with the way someone"},{"speaker":"Chris Spear","startTime":413.67,"endTime":417.15,"body":"else positioned it was when I"},{"speaker":"Chris Spear","startTime":417.3,"endTime":419.85,"body":"joined the personal chefs"},{"speaker":"Chris Spear","startTime":417.3,"endTime":419.85,"body":"Association, and they kind of"},{"speaker":"Chris Spear","startTime":419.85,"endTime":423.78,"body":"told everyone in that course,"},{"speaker":"Chris Spear","startTime":419.85,"endTime":423.78,"body":"like, just go buy yourself, chef"},{"speaker":"Chris Spear","startTime":423.78,"endTime":427.68,"body":"coat and wear it through the"},{"speaker":"Chris Spear","startTime":423.78,"endTime":427.68,"body":"grocery store. And when someone"},{"speaker":"Chris Spear","startTime":427.68,"endTime":430.59,"body":"asked what you do tell them I'm"},{"speaker":"Chris Spear","startTime":427.68,"endTime":430.59,"body":"a chef. And that's how you get"},{"speaker":"Chris Spear","startTime":430.59,"endTime":434.19,"body":"business. And I was kind of"},{"speaker":"Chris Spear","startTime":430.59,"endTime":434.19,"body":"like, What the fuck, like, I"},{"speaker":"Chris Spear","startTime":434.19,"endTime":436.56,"body":"went to culinary school for four"},{"speaker":"Chris Spear","startTime":434.19,"endTime":436.56,"body":"years and spent a bazillion"},{"speaker":"Chris Spear","startTime":436.56,"endTime":439.68,"body":"dollars and you're just telling"},{"speaker":"Chris Spear","startTime":436.56,"endTime":439.68,"body":"like Betty Sue that all she has"},{"speaker":"Chris Spear","startTime":439.68,"endTime":443.58,"body":"to do is put on a chef coat, and"},{"speaker":"Chris Spear","startTime":439.68,"endTime":443.58,"body":"bam, she's a chef. And I had to"},{"speaker":"Chris Spear","startTime":443.58,"endTime":446.43,"body":"come to terms with the fact that"},{"speaker":"Chris Spear","startTime":443.58,"endTime":446.43,"body":"like, it doesn't affect me,"},{"speaker":"Chris Spear","startTime":446.43,"endTime":450.93,"body":"like, maybe I don't agree with"},{"speaker":"Chris Spear","startTime":446.43,"endTime":450.93,"body":"that. But also like that woman"},{"speaker":"Chris Spear","startTime":450.93,"endTime":454.08,"body":"can call herself whatever she"},{"speaker":"Chris Spear","startTime":450.93,"endTime":454.08,"body":"wants, and it literally has zero"},{"speaker":"Chris Spear","startTime":454.11,"endTime":457.11,"body":"bearing on my life and my"},{"speaker":"Chris Spear","startTime":454.11,"endTime":457.11,"body":"business. Oh, this"},{"speaker":"Matt Collins","startTime":457.11,"endTime":458.58,"body":"is so funny."},{"speaker":"Matt Collins","startTime":457.11,"endTime":458.58,"body":"There's like kind of like some"},{"speaker":"Matt Collins","startTime":458.58,"endTime":461.73,"body":"gatekeeping on it. You know,"},{"speaker":"Matt Collins","startTime":458.58,"endTime":461.73,"body":"people want to get in the club,"},{"speaker":"Matt Collins","startTime":461.73,"endTime":464.91,"body":"and they don't want to let"},{"speaker":"Matt Collins","startTime":461.73,"endTime":464.91,"body":"anybody else in. When that's"},{"speaker":"Matt Collins","startTime":464.91,"endTime":468.06,"body":"like kind of really not the"},{"speaker":"Matt Collins","startTime":464.91,"endTime":468.06,"body":"point. That brings up another"},{"speaker":"Matt Collins","startTime":468.06,"endTime":471.09,"body":"question too. That is a constant"},{"speaker":"Matt Collins","startTime":468.06,"endTime":471.09,"body":"debate of you mentioned culinary"},{"speaker":"Matt Collins","startTime":471.09,"endTime":475.17,"body":"school. I don't think going to"},{"speaker":"Matt Collins","startTime":471.09,"endTime":475.17,"body":"culinary school, like helps you"},{"speaker":"Matt Collins","startTime":475.26,"endTime":477.54,"body":"or makes you a chef when you"},{"speaker":"Matt Collins","startTime":475.26,"endTime":477.54,"body":"graduate. They kind of tried to"},{"speaker":"Matt Collins","startTime":477.54,"endTime":480.18,"body":"sell you that at CIA when you're"},{"speaker":"Matt Collins","startTime":477.54,"endTime":480.18,"body":"done. Oh, you graduated your"},{"speaker":"Matt Collins","startTime":480.18,"endTime":484.59,"body":"chef now? I think it's like a"},{"speaker":"Matt Collins","startTime":480.18,"endTime":484.59,"body":"good foundational block. Kind of"},{"speaker":"Matt Collins","startTime":484.59,"endTime":487.02,"body":"like maybe doing your homework"},{"speaker":"Matt Collins","startTime":484.59,"endTime":487.02,"body":"before starting a new job"},{"speaker":"Matt Collins","startTime":487.05,"endTime":489.87,"body":"knowing the menu knowing the"},{"speaker":"Matt Collins","startTime":487.05,"endTime":489.87,"body":"recipes. But outside of that"},{"speaker":"Matt Collins","startTime":489.9,"endTime":495.39,"body":"doesn't mean you're you know"},{"speaker":"Matt Collins","startTime":489.9,"endTime":495.39,"body":"mean? Like you've didn't jump"},{"speaker":"Matt Collins","startTime":495.39,"endTime":497.49,"body":"over anything. Well,"},{"speaker":"Chris Spear","startTime":497.52,"endTime":499.62,"body":"thanks so much for"},{"speaker":"Chris Spear","startTime":497.52,"endTime":499.62,"body":"jumping on here. I just wanted"},{"speaker":"Chris Spear","startTime":499.62,"endTime":502.35,"body":"to do a quick one with you. I'm"},{"speaker":"Chris Spear","startTime":499.62,"endTime":502.35,"body":"sure we could expand on this a"},{"speaker":"Chris Spear","startTime":502.35,"endTime":506.55,"body":"lot. Maybe we'll get you back on"},{"speaker":"Chris Spear","startTime":502.35,"endTime":506.55,"body":"for another full hour or two. I"},{"speaker":"Chris Spear","startTime":506.55,"endTime":509.67,"body":"think our last one was at some"},{"speaker":"Chris Spear","startTime":506.55,"endTime":509.67,"body":"point and kind of like talk"},{"speaker":"Chris Spear","startTime":509.67,"endTime":511.56,"body":"about how things have changed"},{"speaker":"Chris Spear","startTime":509.67,"endTime":511.56,"body":"and see how things are going."},{"speaker":"Chris Spear","startTime":511.56,"endTime":514.8,"body":"We'll do Where are they now?"},{"speaker":"Chris Spear","startTime":511.56,"endTime":514.8,"body":"Follow up with Matt. Thanks."},{"speaker":"Chris Spear","startTime":515.58,"endTime":519.06,"body":"Alright, man. Thanks for coming"},{"speaker":"Chris Spear","startTime":515.58,"endTime":519.06,"body":"on. As everyone knows, this has"},{"speaker":"Chris Spear","startTime":519.06,"endTime":521.58,"body":"been the Chefs Without"},{"speaker":"Chris Spear","startTime":519.06,"endTime":521.58,"body":"Restaurants podcast. Go out"},{"speaker":"Chris Spear","startTime":521.58,"endTime":524.19,"body":"there. Tell everyone all about"},{"speaker":"Chris Spear","startTime":521.58,"endTime":524.19,"body":"it. Go to chefs without"},{"speaker":"Chris Spear","startTime":524.19,"endTime":527.73,"body":"restaurants.org To find our"},{"speaker":"Chris Spear","startTime":524.19,"endTime":527.73,"body":"Facebook group, mailing list and"},{"speaker":"Chris Spear","startTime":527.73,"endTime":531.93,"body":"Chef database. The community's"},{"speaker":"Chris Spear","startTime":527.73,"endTime":531.93,"body":"free to join. You'll get gig"},{"speaker":"Chris Spear","startTime":531.93,"endTime":534.18,"body":"opportunities, advice on"},{"speaker":"Chris Spear","startTime":531.93,"endTime":534.18,"body":"building and growing your"},{"speaker":"Chris Spear","startTime":534.18,"endTime":537.78,"body":"business and you'll never miss"},{"speaker":"Chris Spear","startTime":534.18,"endTime":537.78,"body":"an episode of our podcast. Have"},{"speaker":"Chris Spear","startTime":537.78,"endTime":538.5,"body":"a great week."}]}