{"version":"1.0.0","segments":[{"speaker":"Chris Spear","startTime":37.65,"endTime":41.05,"body":"Welcome to the Chefs Without"},{"speaker":"Chris Spear","startTime":37.65,"endTime":41.05,"body":"Restaurants podcast. I'm your"},{"speaker":"Chris Spear","startTime":41.108,"endTime":44.919,"body":"host Chris spear. On the show. I"},{"speaker":"Chris Spear","startTime":41.108,"endTime":44.919,"body":"have conversations with culinary"},{"speaker":"Chris Spear","startTime":44.978,"endTime":48.612,"body":"entrepreneurs and people in the"},{"speaker":"Chris Spear","startTime":44.978,"endTime":48.612,"body":"food and beverage industry who"},{"speaker":"Chris Spear","startTime":48.671,"endTime":51.837,"body":"took a different route. Their"},{"speaker":"Chris Spear","startTime":48.671,"endTime":51.837,"body":"caterers research chefs,"},{"speaker":"Chris Spear","startTime":51.895,"endTime":55.648,"body":"personal chefs cookbook authors,"},{"speaker":"Chris Spear","startTime":51.895,"endTime":55.648,"body":"food truckers, farmers, cottage"},{"speaker":"Chris Spear","startTime":55.706,"endTime":58.813,"body":"bakers, and all sorts of"},{"speaker":"Chris Spear","startTime":55.706,"endTime":58.813,"body":"culinary renegades. I myself"},{"speaker":"Chris Spear","startTime":58.872,"endTime":62.155,"body":"fall into the personal chef"},{"speaker":"Chris Spear","startTime":58.872,"endTime":62.155,"body":"category as I started my own"},{"speaker":"Chris Spear","startTime":62.214,"endTime":65.79,"body":"personal chef business perfect"},{"speaker":"Chris Spear","startTime":62.214,"endTime":65.79,"body":"little bites 11 years ago. And"},{"speaker":"Chris Spear","startTime":65.848,"endTime":69.249,"body":"while I started working in"},{"speaker":"Chris Spear","startTime":65.848,"endTime":69.249,"body":"kitchens in the early 90s, I've"},{"speaker":"Chris Spear","startTime":69.307,"endTime":72.766,"body":"literally never worked in a"},{"speaker":"Chris Spear","startTime":69.307,"endTime":72.766,"body":"restaurant. What's up everyone,"},{"speaker":"Chris Spear","startTime":72.825,"endTime":76.284,"body":"this is Chris with another one"},{"speaker":"Chris Spear","startTime":72.825,"endTime":76.284,"body":"of our what is the chef many"},{"speaker":"Chris Spear","startTime":76.342,"endTime":79.977,"body":"episodes. On last week's episode"},{"speaker":"Chris Spear","startTime":76.342,"endTime":79.977,"body":"we had Chef Sarah Hauman, she"},{"speaker":"Chris Spear","startTime":80.036,"endTime":83.26,"body":"was a contestant on last"},{"speaker":"Chris Spear","startTime":80.036,"endTime":83.26,"body":"season's Top Chef season 18 in"},{"speaker":"Chris Spear","startTime":83.319,"endTime":86.719,"body":"Portland, she recently started"},{"speaker":"Chris Spear","startTime":83.319,"endTime":86.719,"body":"her own tinned fish company"},{"speaker":"Chris Spear","startTime":86.778,"endTime":90.471,"body":"called The Tiny Fish Co. And we"},{"speaker":"Chris Spear","startTime":86.778,"endTime":90.471,"body":"had what I thought was a really"},{"speaker":"Chris Spear","startTime":90.53,"endTime":94.282,"body":"great conversation, there was so"},{"speaker":"Chris Spear","startTime":90.53,"endTime":94.282,"body":"much of our conversation that I"},{"speaker":"Chris Spear","startTime":94.34,"endTime":97.916,"body":"even had to cut out, which is"},{"speaker":"Chris Spear","startTime":94.34,"endTime":97.916,"body":"why I pulled the what is a chef"},{"speaker":"Chris Spear","startTime":97.975,"endTime":101.317,"body":"segment, as I often do, so that"},{"speaker":"Chris Spear","startTime":97.975,"endTime":101.317,"body":"could kind of be a little"},{"speaker":"Chris Spear","startTime":101.375,"endTime":104.952,"body":"standalone piece there. As you"},{"speaker":"Chris Spear","startTime":101.375,"endTime":104.952,"body":"might know, it's something I'm"},{"speaker":"Chris Spear","startTime":105.01,"endTime":108.704,"body":"talking about a lot this season"},{"speaker":"Chris Spear","startTime":105.01,"endTime":108.704,"body":"with people, I just want to get"},{"speaker":"Chris Spear","startTime":108.762,"endTime":112.514,"body":"a feel for what everyone thinks"},{"speaker":"Chris Spear","startTime":108.762,"endTime":112.514,"body":"a chef is, especially since most"},{"speaker":"Chris Spear","startTime":112.573,"endTime":116.09,"body":"of my guests don't work in a"},{"speaker":"Chris Spear","startTime":112.573,"endTime":116.09,"body":"traditional restaurant setting."},{"speaker":"Chris Spear","startTime":116.149,"endTime":119.608,"body":"So, you know, again, we've"},{"speaker":"Chris Spear","startTime":116.149,"endTime":119.608,"body":"framed so much of what a chef is"},{"speaker":"Chris Spear","startTime":119.667,"endTime":122.95,"body":"around people working in"},{"speaker":"Chris Spear","startTime":119.667,"endTime":122.95,"body":"restaurants. So this is a quick"},{"speaker":"Chris Spear","startTime":123.008,"endTime":126.643,"body":"little episode, a mini episode,"},{"speaker":"Chris Spear","startTime":123.008,"endTime":126.643,"body":"if you will, where I asked her"},{"speaker":"Chris Spear","startTime":126.702,"endTime":130.454,"body":"the question and you know, we'll"},{"speaker":"Chris Spear","startTime":126.702,"endTime":130.454,"body":"get into what she thinks a chef"},{"speaker":"Chris Spear","startTime":130.512,"endTime":134.088,"body":"is. If you want to weigh in on"},{"speaker":"Chris Spear","startTime":130.512,"endTime":134.088,"body":"the topic, let me know you can"},{"speaker":"Chris Spear","startTime":134.147,"endTime":137.723,"body":"send me a DM on Instagram at"},{"speaker":"Chris Spear","startTime":134.147,"endTime":137.723,"body":"Chefs Without Restaurants or you"},{"speaker":"Chris Spear","startTime":137.782,"endTime":141.358,"body":"can shoot me an email at chefs"},{"speaker":"Chris Spear","startTime":137.782,"endTime":141.358,"body":"without restaurants@gmail.com."},{"speaker":"Chris Spear","startTime":141.417,"endTime":144.993,"body":"As always, I hope you enjoy the"},{"speaker":"Chris Spear","startTime":141.417,"endTime":144.993,"body":"episode and it will be coming"},{"speaker":"Chris Spear","startTime":145.051,"endTime":147.69,"body":"right up after word from this"},{"speaker":"Chris Spear","startTime":145.051,"endTime":147.69,"body":"week's sponsor."},{"speaker":"Chris Spear","startTime":147.69,"endTime":151.79,"body":"Are you looking for top quality"},{"speaker":"Chris Spear","startTime":147.69,"endTime":151.79,"body":"kitchen knives for dad this"},{"speaker":"Chris Spear","startTime":151.86,"endTime":155.891,"body":"Father's Day? Well look no"},{"speaker":"Chris Spear","startTime":151.86,"endTime":155.891,"body":"further than Vosteed. With over"},{"speaker":"Chris Spear","startTime":155.961,"endTime":160.062,"body":"two decades of experience."},{"speaker":"Chris Spear","startTime":155.961,"endTime":160.062,"body":"Vosteed knives are durable, well"},{"speaker":"Chris Spear","startTime":160.131,"endTime":164.441,"body":"balanced and comfortable to use."},{"speaker":"Chris Spear","startTime":160.131,"endTime":164.441,"body":"You'll find that these knives"},{"speaker":"Chris Spear","startTime":164.51,"endTime":168.125,"body":"have a razor sharp edge, robust"},{"speaker":"Chris Spear","startTime":164.51,"endTime":168.125,"body":"and strong full tank"},{"speaker":"Chris Spear","startTime":168.194,"endTime":172.017,"body":"construction and perfectly"},{"speaker":"Chris Spear","startTime":168.194,"endTime":172.017,"body":"engineered ergonomics. These"},{"speaker":"Chris Spear","startTime":172.087,"endTime":176.257,"body":"high carbon steel blades will"},{"speaker":"Chris Spear","startTime":172.087,"endTime":176.257,"body":"definitely get the job done in"},{"speaker":"Chris Spear","startTime":176.327,"endTime":180.636,"body":"the kitchen. And right now you"},{"speaker":"Chris Spear","startTime":176.327,"endTime":180.636,"body":"can use discount code vosteed15"},{"speaker":"Chris Spear","startTime":180.706,"endTime":185.015,"body":"to get 15% off your order. And"},{"speaker":"Chris Spear","startTime":180.706,"endTime":185.015,"body":"as always, the links are in the"},{"speaker":"Chris Spear","startTime":185.085,"endTime":185.85,"body":"show notes."},{"speaker":"Chris Spear","startTime":185.85,"endTime":189.336,"body":"Over the past 27 years, the"},{"speaker":"Chris Spear","startTime":185.85,"endTime":189.336,"body":"world of the personal chef has"},{"speaker":"Chris Spear","startTime":189.396,"endTime":193.063,"body":"grown in importance to fulfill"},{"speaker":"Chris Spear","startTime":189.396,"endTime":193.063,"body":"the dining needs of consumers."},{"speaker":"Chris Spear","startTime":193.123,"endTime":196.189,"body":"While the pandemic certainly"},{"speaker":"Chris Spear","startTime":193.123,"endTime":196.189,"body":"upended the restaurant"},{"speaker":"Chris Spear","startTime":196.249,"endTime":199.556,"body":"experience, it provided an"},{"speaker":"Chris Spear","startTime":196.249,"endTime":199.556,"body":"avenue for personal chefs to"},{"speaker":"Chris Spear","startTime":199.616,"endTime":203.163,"body":"close that dining gap. Central"},{"speaker":"Chris Spear","startTime":199.616,"endTime":203.163,"body":"to all of that is the United"},{"speaker":"Chris Spear","startTime":203.223,"endTime":206.409,"body":"States personal chef"},{"speaker":"Chris Spear","startTime":203.223,"endTime":206.409,"body":"Association, representing nearly"},{"speaker":"Chris Spear","startTime":206.469,"endTime":209.896,"body":"1000 chefs around the US and"},{"speaker":"Chris Spear","startTime":206.469,"endTime":209.896,"body":"Canada and even Italy. USPCA"},{"speaker":"Chris Spear","startTime":209.956,"endTime":213.502,"body":"provides a strategic backbone"},{"speaker":"Chris Spear","startTime":209.956,"endTime":213.502,"body":"for those chefs that includes"},{"speaker":"Chris Spear","startTime":213.563,"endTime":217.17,"body":"liability insurance, training,"},{"speaker":"Chris Spear","startTime":213.563,"endTime":217.17,"body":"communications, certification"},{"speaker":"Chris Spear","startTime":217.23,"endTime":220.957,"body":"and more. It's a reassurance to"},{"speaker":"Chris Spear","startTime":217.23,"endTime":220.957,"body":"consumers that the chef coming"},{"speaker":"Chris Spear","startTime":221.017,"endTime":224.684,"body":"into their home is prepared to"},{"speaker":"Chris Spear","startTime":221.017,"endTime":224.684,"body":"offer them an experience along"},{"speaker":"Chris Spear","startTime":224.744,"endTime":228.531,"body":"with their meal. One of the big"},{"speaker":"Chris Spear","startTime":224.744,"endTime":228.531,"body":"upcoming events for the US SPCA"},{"speaker":"Chris Spear","startTime":228.591,"endTime":231.898,"body":"is their annual conference"},{"speaker":"Chris Spear","startTime":228.591,"endTime":231.898,"body":"scheduled for July 7 through"},{"speaker":"Chris Spear","startTime":231.958,"endTime":235.505,"body":"10th at the Hyatt Regency in"},{"speaker":"Chris Spear","startTime":231.958,"endTime":235.505,"body":"Sarasota, Florida. Featuring a"},{"speaker":"Chris Spear","startTime":235.565,"endTime":239.172,"body":"host of speakers and classes."},{"speaker":"Chris Spear","startTime":235.565,"endTime":239.172,"body":"The conference allows chefs to"},{"speaker":"Chris Spear","startTime":239.232,"endTime":242.959,"body":"hone their skills and network"},{"speaker":"Chris Spear","startTime":239.232,"endTime":242.959,"body":"with like minded business people"},{"speaker":"Chris Spear","startTime":243.019,"endTime":246.806,"body":"and is open to all shifts in the"},{"speaker":"Chris Spear","startTime":243.019,"endTime":246.806,"body":"industry. For those who supply"},{"speaker":"Chris Spear","startTime":246.866,"endTime":250.473,"body":"the industry, it's a chance to"},{"speaker":"Chris Spear","startTime":246.866,"endTime":250.473,"body":"reach decision makers and the"},{"speaker":"Chris Spear","startTime":250.533,"endTime":254.08,"body":"actual buyers of products. This"},{"speaker":"Chris Spear","startTime":250.533,"endTime":254.08,"body":"will be the first time back"},{"speaker":"Chris Spear","startTime":254.14,"endTime":257.627,"body":"following the COVID lockdowns"},{"speaker":"Chris Spear","startTime":254.14,"endTime":257.627,"body":"and the chefs are anxious to"},{"speaker":"Chris Spear","startTime":257.687,"endTime":261.174,"body":"connect. And right now Chefs"},{"speaker":"Chris Spear","startTime":257.687,"endTime":261.174,"body":"Without Restaurants listeners"},{"speaker":"Chris Spear","startTime":261.234,"endTime":264.901,"body":"can use promo code CWR50. To"},{"speaker":"Chris Spear","startTime":261.234,"endTime":264.901,"body":"save $50 on registration, please"},{"speaker":"Chris Spear","startTime":264.961,"endTime":267.366,"body":"contact Angela at"},{"speaker":"Chris Spear","startTime":264.961,"endTime":267.366,"body":"aprather@uspca.com For"},{"speaker":"Chris Spear","startTime":267.426,"endTime":271.033,"body":"information on becoming a member"},{"speaker":"Chris Spear","startTime":267.426,"endTime":271.033,"body":"attending the conference or"},{"speaker":"Chris Spear","startTime":271.093,"endTime":274.7,"body":"exhibiting. And as always, all"},{"speaker":"Chris Spear","startTime":271.093,"endTime":274.7,"body":"this info will be in the show"},{"speaker":"Chris Spear","startTime":274.76,"endTime":278.667,"body":"notes. And now on with the show."},{"speaker":"Chris Spear","startTime":274.76,"endTime":278.667,"body":"Thanks so much for listening and"},{"speaker":"Chris Spear","startTime":278.727,"endTime":279.81,"body":"have a great week."},{"speaker":"Chris Spear","startTime":279.81,"endTime":283.462,"body":"Well, one question that I've"},{"speaker":"Chris Spear","startTime":279.81,"endTime":283.462,"body":"been asking everyone this season"},{"speaker":"Chris Spear","startTime":283.522,"endTime":287.055,"body":"is what does it mean to you to"},{"speaker":"Chris Spear","startTime":283.522,"endTime":287.055,"body":"be a chef like that's a word"},{"speaker":"Chris Spear","startTime":287.115,"endTime":290.348,"body":"that's been out there for so"},{"speaker":"Chris Spear","startTime":287.115,"endTime":290.348,"body":"long and I feel like it's"},{"speaker":"Chris Spear","startTime":290.408,"endTime":293.881,"body":"evolving. So how would you"},{"speaker":"Chris Spear","startTime":290.408,"endTime":293.881,"body":"describe who is a chef and what"},{"speaker":"Chris Spear","startTime":293.941,"endTime":294.54,"body":"a chef is?"},{"speaker":"Sara Hauman","startTime":294.54,"endTime":298.857,"body":"Ah, man, I think"},{"speaker":"Sara Hauman","startTime":294.54,"endTime":298.857,"body":"for me You know, again, I don't"},{"speaker":"Sara Hauman","startTime":298.947,"endTime":304.614,"body":"consider myself a chef. Because"},{"speaker":"Sara Hauman","startTime":298.947,"endTime":304.614,"body":"I think personally, a chef is a"},{"speaker":"Sara Hauman","startTime":304.704,"endTime":310.101,"body":"leader of a team, and don't have"},{"speaker":"Sara Hauman","startTime":304.704,"endTime":310.101,"body":"a team to have a team, like"},{"speaker":"Sara Hauman","startTime":310.191,"endTime":315.768,"body":"outsource my team. But I believe"},{"speaker":"Sara Hauman","startTime":310.191,"endTime":315.768,"body":"a good chef isn't necessarily"},{"speaker":"Sara Hauman","startTime":315.858,"endTime":320.626,"body":"the best cook doesn't"},{"speaker":"Sara Hauman","startTime":315.858,"endTime":320.626,"body":"necessarily make the best food,"},{"speaker":"Sara Hauman","startTime":320.716,"endTime":326.293,"body":"but can arrange the best team to"},{"speaker":"Sara Hauman","startTime":320.716,"endTime":326.293,"body":"then make the best dish. It's"},{"speaker":"Sara Hauman","startTime":326.383,"endTime":331.6,"body":"more about people and less about"},{"speaker":"Sara Hauman","startTime":326.383,"endTime":331.6,"body":"food. But in that in that"},{"speaker":"Sara Hauman","startTime":331.69,"endTime":337.177,"body":"respect, a chef is also a CEO,"},{"speaker":"Sara Hauman","startTime":331.69,"endTime":337.177,"body":"you know, what's this the EDA,"},{"speaker":"Sara Hauman","startTime":337.267,"endTime":343.024,"body":"it's, it's someone who can find"},{"speaker":"Sara Hauman","startTime":337.267,"endTime":343.024,"body":"the strengths in certain people,"},{"speaker":"Sara Hauman","startTime":343.114,"endTime":348.151,"body":"and arrange those people"},{"speaker":"Sara Hauman","startTime":343.114,"endTime":348.151,"body":"together to make something mind"},{"speaker":"Sara Hauman","startTime":348.241,"endTime":350.85,"body":"blowing. That's what I think."},{"speaker":"Chris Spear","startTime":350.85,"endTime":353.175,"body":"So youdon't"},{"speaker":"Chris Spear","startTime":350.85,"endTime":353.175,"body":"identify as a chef, then you"},{"speaker":"Chris Spear","startTime":353.233,"endTime":356.43,"body":"identify as a cook, and other I"},{"speaker":"Chris Spear","startTime":353.233,"endTime":356.43,"body":"guess entrepreneur now?"},{"speaker":"Sara Hauman","startTime":356.759,"endTime":360.509,"body":"Yes, right. Now, I"},{"speaker":"Sara Hauman","startTime":356.759,"endTime":360.509,"body":"wouldn't say that I'm a chef, I"},{"speaker":"Sara Hauman","startTime":360.509,"endTime":363.869,"body":"don't think you need to have a"},{"speaker":"Sara Hauman","startTime":360.509,"endTime":363.869,"body":"restaurant to be a chef. By any"},{"speaker":"Sara Hauman","startTime":363.869,"endTime":368.939,"body":"means. I do think you need to"},{"speaker":"Sara Hauman","startTime":363.869,"endTime":368.939,"body":"have a team. And, you know, aces"},{"speaker":"Sara Hauman","startTime":368.939,"endTime":373.169,"body":"in their places, some might say,"},{"speaker":"Sara Hauman","startTime":368.939,"endTime":373.169,"body":"but you gotta you got to put the"},{"speaker":"Sara Hauman","startTime":373.169,"endTime":377.789,"body":"chess pieces in the right spot."},{"speaker":"Sara Hauman","startTime":373.169,"endTime":377.789,"body":"And being a really great chef is"},{"speaker":"Sara Hauman","startTime":377.789,"endTime":382.409,"body":"being that person who can find"},{"speaker":"Sara Hauman","startTime":377.789,"endTime":382.409,"body":"those people and put those"},{"speaker":"Sara Hauman","startTime":382.409,"endTime":386.489,"body":"places in the best spot. You"},{"speaker":"Sara Hauman","startTime":382.409,"endTime":386.489,"body":"know, you talk to any sous chef,"},{"speaker":"Sara Hauman","startTime":386.489,"endTime":391.709,"body":"Chef de Cuisine in the industry,"},{"speaker":"Sara Hauman","startTime":386.489,"endTime":391.709,"body":"the chef doesn't cook food, the"},{"speaker":"Sara Hauman","startTime":391.709,"endTime":397.319,"body":"chef never cooks food. But the"},{"speaker":"Sara Hauman","startTime":391.709,"endTime":397.319,"body":"chef finds the people to work"},{"speaker":"Sara Hauman","startTime":397.319,"endTime":402.719,"body":"together. And the chef finds the"},{"speaker":"Sara Hauman","startTime":397.319,"endTime":402.719,"body":"Chef de Cuisine, who he's able"},{"speaker":"Sara Hauman","startTime":402.719,"endTime":407.279,"body":"to push their buttons and"},{"speaker":"Sara Hauman","startTime":402.719,"endTime":407.279,"body":"inspire them to create. I just"},{"speaker":"Sara Hauman","startTime":407.279,"endTime":411.869,"body":"think it's no different. It's a"},{"speaker":"Sara Hauman","startTime":407.279,"endTime":411.869,"body":"little different. For sure,"},{"speaker":"Sara Hauman","startTime":412.289,"endTime":413.849,"body":"those who can't do teach, right?"},{"speaker":"Chris Spear","startTime":415.05,"endTime":418.5,"body":"I spent a lot of"},{"speaker":"Chris Spear","startTime":415.05,"endTime":418.5,"body":"money to learn how to become a"},{"speaker":"Chris Spear","startTime":418.5,"endTime":422.31,"body":"chef, because I love cooking to"},{"speaker":"Chris Spear","startTime":418.5,"endTime":422.31,"body":"realize that I was no longer"},{"speaker":"Chris Spear","startTime":422.31,"endTime":426.18,"body":"cooking. And it's like, oh, that"},{"speaker":"Chris Spear","startTime":422.31,"endTime":426.18,"body":"kind of sucks. Like, that's why"},{"speaker":"Chris Spear","startTime":426.18,"endTime":428.85,"body":"I had to start my own business."},{"speaker":"Chris Spear","startTime":426.18,"endTime":428.85,"body":"Like I was just I moved up so"},{"speaker":"Chris Spear","startTime":428.85,"endTime":432.69,"body":"far that it's like, oh, I'm"},{"speaker":"Chris Spear","startTime":428.85,"endTime":432.69,"body":"basically an admin person and a"},{"speaker":"Chris Spear","startTime":432.69,"endTime":435.72,"body":"food service department, like"},{"speaker":"Chris Spear","startTime":432.69,"endTime":435.72,"body":"I'm hiring and firing and doing"},{"speaker":"Chris Spear","startTime":435.72,"endTime":439.02,"body":"evals and going to board"},{"speaker":"Chris Spear","startTime":435.72,"endTime":439.02,"body":"meetings and like, all this"},{"speaker":"Chris Spear","startTime":439.02,"endTime":441.99,"body":"other stuff that I hate, like,"},{"speaker":"Chris Spear","startTime":439.02,"endTime":441.99,"body":"I'm not an office be I am not"},{"speaker":"Chris Spear","startTime":441.99,"endTime":446.49,"body":"like, sit down at a computer for"},{"speaker":"Chris Spear","startTime":441.99,"endTime":446.49,"body":"eight hours. 10 hours guy like,"},{"speaker":"Chris Spear","startTime":446.85,"endTime":449.76,"body":"I want to be cooking. And I"},{"speaker":"Chris Spear","startTime":446.85,"endTime":449.76,"body":"always had GM saying like, Hey,"},{"speaker":"Chris Spear","startTime":449.76,"endTime":453.24,"body":"I know you're late on like doing"},{"speaker":"Chris Spear","startTime":449.76,"endTime":453.24,"body":"those employee evals go get them"},{"speaker":"Chris Spear","startTime":453.24,"endTime":455.79,"body":"done. You can't be out here"},{"speaker":"Chris Spear","startTime":453.24,"endTime":455.79,"body":"cooking. It's like I can't I'd"},{"speaker":"Chris Spear","startTime":455.79,"endTime":458.76,"body":"like today cannot be the day I"},{"speaker":"Chris Spear","startTime":455.79,"endTime":458.76,"body":"just can't go sit in the office"},{"speaker":"Chris Spear","startTime":458.76,"endTime":460.08,"body":"today. Like I hate it."},{"speaker":"Sara Hauman","startTime":460.47,"endTime":462.99,"body":"That's why, you"},{"speaker":"Sara Hauman","startTime":460.47,"endTime":462.99,"body":"know, for me, I had such a hard"},{"speaker":"Sara Hauman","startTime":462.99,"endTime":466.98,"body":"time coming up in the industry"},{"speaker":"Sara Hauman","startTime":462.99,"endTime":466.98,"body":"is because I, I didn't want to"},{"speaker":"Sara Hauman","startTime":466.98,"endTime":470.25,"body":"be a chef. I didn't want to be"},{"speaker":"Sara Hauman","startTime":466.98,"endTime":470.25,"body":"sous chef. I was happy doing the"},{"speaker":"Sara Hauman","startTime":470.25,"endTime":475.02,"body":"job that I was doing. I was"},{"speaker":"Sara Hauman","startTime":470.25,"endTime":475.02,"body":"happy making delicious food. And"},{"speaker":"Sara Hauman","startTime":475.02,"endTime":480.51,"body":"sure I had a creative spark that"},{"speaker":"Sara Hauman","startTime":475.02,"endTime":480.51,"body":"I wanted to like, let out at a"},{"speaker":"Sara Hauman","startTime":480.51,"endTime":486.24,"body":"certain point. But I didn't want"},{"speaker":"Sara Hauman","startTime":480.51,"endTime":486.24,"body":"to do the normal chef stuff. I"},{"speaker":"Sara Hauman","startTime":486.24,"endTime":490.98,"body":"wanted to just cook food. And I"},{"speaker":"Sara Hauman","startTime":486.24,"endTime":490.98,"body":"think that's why I am very, very"},{"speaker":"Sara Hauman","startTime":490.98,"endTime":497.01,"body":"grateful that I actually listens"},{"speaker":"Sara Hauman","startTime":490.98,"endTime":497.01,"body":"to myself and didn't decide to"},{"speaker":"Sara Hauman","startTime":497.01,"endTime":500.34,"body":"partner with anyone on opening a"},{"speaker":"Sara Hauman","startTime":497.01,"endTime":500.34,"body":"restaurant as a chef owner,"},{"speaker":"Sara Hauman","startTime":500.37,"endTime":503.97,"body":"because I think I would be"},{"speaker":"Sara Hauman","startTime":500.37,"endTime":503.97,"body":"absolutely miserable. Because I"},{"speaker":"Sara Hauman","startTime":503.97,"endTime":507.6,"body":"don't like that's not what I"},{"speaker":"Sara Hauman","startTime":503.97,"endTime":507.6,"body":"want to do. You know, I've"},{"speaker":"Sara Hauman","startTime":507.6,"endTime":512.07,"body":"always wanted to make a product"},{"speaker":"Sara Hauman","startTime":507.6,"endTime":512.07,"body":"because for me, you know, I have"},{"speaker":"Sara Hauman","startTime":512.07,"endTime":518.52,"body":"control over that one recipe."},{"speaker":"Sara Hauman","startTime":512.07,"endTime":518.52,"body":"Absolutely. But it's just, it's,"},{"speaker":"Sara Hauman","startTime":518.61,"endTime":522.57,"body":"it's different. For me, like I"},{"speaker":"Sara Hauman","startTime":518.61,"endTime":522.57,"body":"just never, if I'm going to do"},{"speaker":"Sara Hauman","startTime":522.57,"endTime":527.22,"body":"the business side of things,"},{"speaker":"Sara Hauman","startTime":522.57,"endTime":527.22,"body":"like let's do the business. I"},{"speaker":"Sara Hauman","startTime":527.22,"endTime":532.26,"body":"don't want to trudge in this"},{"speaker":"Sara Hauman","startTime":527.22,"endTime":532.26,"body":"gray area, like I'm a chef and"},{"speaker":"Sara Hauman","startTime":532.26,"endTime":534.6,"body":"like kind of come in and like"},{"speaker":"Sara Hauman","startTime":532.26,"endTime":534.6,"body":"fuck around with food a little"},{"speaker":"Sara Hauman","startTime":534.6,"endTime":537.9,"body":"bit. I don't want to do that. If"},{"speaker":"Sara Hauman","startTime":534.6,"endTime":537.9,"body":"I'm a business lady, I'm a"},{"speaker":"Sara Hauman","startTime":537.9,"endTime":540.93,"body":"business lady. Like I said, all"},{"speaker":"Sara Hauman","startTime":537.9,"endTime":540.93,"body":"or nothing."},{"speaker":"Chris Spear","startTime":542.43,"endTime":544.26,"body":"I walked the middle"},{"speaker":"Chris Spear","startTime":542.43,"endTime":544.26,"body":"ground, you know, it's like and"},{"speaker":"Chris Spear","startTime":544.26,"endTime":546.72,"body":"be uncomfortable with saying"},{"speaker":"Chris Spear","startTime":544.26,"endTime":546.72,"body":"like, you know, I still tell"},{"speaker":"Chris Spear","startTime":546.72,"endTime":549.27,"body":"people I'm a chef. I mean, I'm a"},{"speaker":"Chris Spear","startTime":546.72,"endTime":549.27,"body":"personal chef, right? But like,"},{"speaker":"Chris Spear","startTime":549.45,"endTime":551.91,"body":"as things have grown, especially"},{"speaker":"Chris Spear","startTime":549.45,"endTime":551.91,"body":"food media, it's like I'm"},{"speaker":"Chris Spear","startTime":551.91,"endTime":555.69,"body":"spending as much time sometimes"},{"speaker":"Chris Spear","startTime":551.91,"endTime":555.69,"body":"more on like the podcast and the"},{"speaker":"Chris Spear","startTime":555.69,"endTime":559.35,"body":"community and developing courses"},{"speaker":"Chris Spear","startTime":555.69,"endTime":559.35,"body":"and consulting. Like some would"},{"speaker":"Chris Spear","startTime":559.35,"endTime":562.29,"body":"say like, you don't cook enough"},{"speaker":"Chris Spear","startTime":559.35,"endTime":562.29,"body":"to be a chef. And it's like, I"},{"speaker":"Chris Spear","startTime":562.29,"endTime":565.23,"body":"would even be okay with that."},{"speaker":"Chris Spear","startTime":562.29,"endTime":565.23,"body":"Like, because we identifies our"},{"speaker":"Chris Spear","startTime":565.23,"endTime":567.84,"body":"career so often, which I think"},{"speaker":"Chris Spear","startTime":565.23,"endTime":567.84,"body":"can be problematic. And I'm"},{"speaker":"Chris Spear","startTime":567.84,"endTime":570.75,"body":"trying to change that a little"},{"speaker":"Chris Spear","startTime":567.84,"endTime":570.75,"body":"bit when people say like, what"},{"speaker":"Chris Spear","startTime":570.75,"endTime":574.02,"body":"do you do with like, in the"},{"speaker":"Chris Spear","startTime":570.75,"endTime":574.02,"body":"context of what you want? Like,"},{"speaker":"Chris Spear","startTime":574.02,"endTime":576.96,"body":"are you asking what my"},{"speaker":"Chris Spear","startTime":574.02,"endTime":576.96,"body":"profession is since like, we're"},{"speaker":"Chris Spear","startTime":576.96,"endTime":580.5,"body":"always identify like you meet a"},{"speaker":"Chris Spear","startTime":576.96,"endTime":580.5,"body":"stranger. It's like, Hi, I'm so"},{"speaker":"Chris Spear","startTime":580.5,"endTime":582.75,"body":"and so it's like, what do you"},{"speaker":"Chris Spear","startTime":580.5,"endTime":582.75,"body":"do? It's like the first question"},{"speaker":"Chris Spear","startTime":582.75,"endTime":584.91,"body":"is like, Oh, we're gonna jump"},{"speaker":"Chris Spear","startTime":582.75,"endTime":584.91,"body":"right into that. I don't know"},{"speaker":"Chris Spear","startTime":584.91,"endTime":588.03,"body":"like, you wanted to me have read"},{"speaker":"Chris Spear","startTime":584.91,"endTime":588.03,"body":"my bio like, I'll send you a"},{"speaker":"Chris Spear","startTime":588.03,"endTime":588.81,"body":"media kit."},{"speaker":"Sara Hauman","startTime":589.8,"endTime":591.81,"body":"I think that's"},{"speaker":"Sara Hauman","startTime":589.8,"endTime":591.81,"body":"another obviously going"},{"speaker":"Sara Hauman","startTime":591.84,"endTime":596.4,"body":"unchecked Sarah, I'm gonna reach"},{"speaker":"Sara Hauman","startTime":591.84,"endTime":596.4,"body":"up there for all but I don't"},{"speaker":"Sara Hauman","startTime":596.4,"endTime":600.51,"body":"like that and I was very"},{"speaker":"Sara Hauman","startTime":596.4,"endTime":600.51,"body":"reluctant you Now it really"},{"speaker":"Sara Hauman","startTime":600.51,"endTime":604.44,"body":"wasn't until I hired PR people"},{"speaker":"Sara Hauman","startTime":600.51,"endTime":604.44,"body":"to tell me what to do quite"},{"speaker":"Sara Hauman","startTime":604.44,"endTime":609.09,"body":"honestly, until I changed my"},{"speaker":"Sara Hauman","startTime":604.44,"endTime":609.09,"body":"instagram name and changed my"},{"speaker":"Sara Hauman","startTime":609.09,"endTime":613.47,"body":"email and did all that stuff"},{"speaker":"Sara Hauman","startTime":609.09,"endTime":613.47,"body":"because I just don't, I don't"},{"speaker":"Sara Hauman","startTime":613.5,"endTime":617.28,"body":"want to be just defined as a"},{"speaker":"Sara Hauman","startTime":613.5,"endTime":617.28,"body":"chef. And I think that's where"},{"speaker":"Sara Hauman","startTime":618.0,"endTime":621.48,"body":"having the student loans and"},{"speaker":"Sara Hauman","startTime":618.0,"endTime":621.48,"body":"everything kind of like it"},{"speaker":"Sara Hauman","startTime":621.54,"endTime":627.39,"body":"culminated for me and I, I know"},{"speaker":"Sara Hauman","startTime":621.54,"endTime":627.39,"body":"that I'm capable of much more"},{"speaker":"Sara Hauman","startTime":627.39,"endTime":631.98,"body":"than whatever the chef title"},{"speaker":"Sara Hauman","startTime":627.39,"endTime":631.98,"body":"mean means to other people."},{"speaker":"Sara Hauman","startTime":632.25,"endTime":637.17,"body":"Like, I personally know that"},{"speaker":"Sara Hauman","startTime":632.25,"endTime":637.17,"body":"being a chef means business and"},{"speaker":"Sara Hauman","startTime":637.17,"endTime":640.77,"body":"logistics and all these things,"},{"speaker":"Sara Hauman","startTime":637.17,"endTime":640.77,"body":"but I think people use that"},{"speaker":"Sara Hauman","startTime":640.77,"endTime":644.19,"body":"term. No, you know, normal"},{"speaker":"Sara Hauman","startTime":640.77,"endTime":644.19,"body":"people outside of the industry."},{"speaker":"Sara Hauman","startTime":644.19,"endTime":647.43,"body":"They're like, Oh, your shaft."},{"speaker":"Sara Hauman","startTime":644.19,"endTime":647.43,"body":"That's amazing. You know, even"},{"speaker":"Sara Hauman","startTime":647.43,"endTime":650.07,"body":"when you are cooking, you go,"},{"speaker":"Sara Hauman","startTime":647.43,"endTime":650.07,"body":"like, talk to your parents"},{"speaker":"Sara Hauman","startTime":650.07,"endTime":652.29,"body":"friends to like, your chef, and"},{"speaker":"Sara Hauman","startTime":650.07,"endTime":652.29,"body":"you're like, No, I'm just a"},{"speaker":"Sara Hauman","startTime":652.29,"endTime":656.43,"body":"cook, and they don't understand."},{"speaker":"Sara Hauman","startTime":652.29,"endTime":656.43,"body":"I don't want to be pigeonholed"},{"speaker":"Sara Hauman","startTime":656.43,"endTime":656.61,"body":"but"},{"speaker":"Chris Spear","startTime":656.64,"endTime":658.17,"body":"I imagine the"},{"speaker":"Chris Spear","startTime":656.64,"endTime":658.17,"body":"disappointment when you tell"},{"speaker":"Chris Spear","startTime":658.17,"endTime":660.06,"body":"them you don't work in a"},{"speaker":"Chris Spear","startTime":658.17,"endTime":660.06,"body":"restaurant, because that's"},{"speaker":"Chris Spear","startTime":660.06,"endTime":663.15,"body":"something I've dealt with. It's"},{"speaker":"Chris Spear","startTime":660.06,"endTime":663.15,"body":"like people that get that wide."},{"speaker":"Chris Spear","startTime":663.15,"endTime":666.3,"body":"I know, like, pretty quick. It's"},{"speaker":"Chris Spear","startTime":663.15,"endTime":666.3,"body":"like I cook, I'm a catering I,"},{"speaker":"Chris Spear","startTime":666.3,"endTime":673.23,"body":"you know, I part. Like I cook at"},{"speaker":"Chris Spear","startTime":666.3,"endTime":673.23,"body":"a retirement community, like I"},{"speaker":"Chris Spear","startTime":673.23,"endTime":676.02,"body":"worked in a retirement community"},{"speaker":"Chris Spear","startTime":673.23,"endTime":676.02,"body":"for 10 years. And it's like, we"},{"speaker":"Chris Spear","startTime":676.02,"endTime":678.33,"body":"did really cool stuff. We were"},{"speaker":"Chris Spear","startTime":676.02,"endTime":678.33,"body":"buying, like heritage breed pigs"},{"speaker":"Chris Spear","startTime":678.33,"endTime":681.09,"body":"that we were butchering, I was"},{"speaker":"Chris Spear","startTime":678.33,"endTime":681.09,"body":"doing Suvi, I built a cocktail"},{"speaker":"Chris Spear","startTime":681.09,"endTime":683.52,"body":"program, we're making our own"},{"speaker":"Chris Spear","startTime":681.09,"endTime":683.52,"body":"vinegar, but like, nobody"},{"speaker":"Chris Spear","startTime":683.52,"endTime":685.71,"body":"realized how cool it was. And"},{"speaker":"Chris Spear","startTime":683.52,"endTime":685.71,"body":"it's like, you couldn't convince"},{"speaker":"Chris Spear","startTime":685.71,"endTime":688.41,"body":"them because they want to hear"},{"speaker":"Chris Spear","startTime":685.71,"endTime":688.41,"body":"that I like worked at some"},{"speaker":"Chris Spear","startTime":688.56,"endTime":690.54,"body":"famous place. And I live in"},{"speaker":"Chris Spear","startTime":688.56,"endTime":690.54,"body":"Frederick, Maryland, where Bryan"},{"speaker":"Chris Spear","startTime":690.54,"endTime":692.82,"body":"Voltaggio is here. someone's"},{"speaker":"Chris Spear","startTime":690.54,"endTime":692.82,"body":"like, Have you ever worked at"},{"speaker":"Chris Spear","startTime":692.82,"endTime":695.58,"body":"volt? No. Do you know Brian?"},{"speaker":"Chris Spear","startTime":692.82,"endTime":695.58,"body":"Yes. What's he like? It's like,"},{"speaker":"Chris Spear","startTime":695.61,"endTime":698.7,"body":"do you really want to hear what"},{"speaker":"Chris Spear","startTime":695.61,"endTime":698.7,"body":"Brian's let you know, like,"},{"speaker":"Chris Spear","startTime":698.73,"endTime":701.25,"body":"what, that's what people's"},{"speaker":"Chris Spear","startTime":698.73,"endTime":701.25,"body":"expectations were? And it's"},{"speaker":"Chris Spear","startTime":701.25,"endTime":703.65,"body":"like, no, I'm doing something"},{"speaker":"Chris Spear","startTime":701.25,"endTime":703.65,"body":"totally different."},{"speaker":"Sara Hauman","startTime":704.22,"endTime":708.63,"body":"It is the celebrity"},{"speaker":"Sara Hauman","startTime":704.22,"endTime":708.63,"body":"thing is theirs. And I don't"},{"speaker":"Sara Hauman","startTime":708.63,"endTime":713.37,"body":"know, I feel like producing a"},{"speaker":"Sara Hauman","startTime":708.63,"endTime":713.37,"body":"product and starting a company"},{"speaker":"Sara Hauman","startTime":713.73,"endTime":719.43,"body":"is very much more me than being"},{"speaker":"Sara Hauman","startTime":713.73,"endTime":719.43,"body":"the chef of a restaurant. I"},{"speaker":"Sara Hauman","startTime":719.43,"endTime":723.39,"body":"don't think that me and"},{"speaker":"Sara Hauman","startTime":719.43,"endTime":723.39,"body":"honestly, I don't, I don't get"},{"speaker":"Sara Hauman","startTime":723.39,"endTime":727.02,"body":"joy out of that and might be a"},{"speaker":"Sara Hauman","startTime":723.39,"endTime":727.02,"body":"little bit different. If I own"},{"speaker":"Sara Hauman","startTime":727.02,"endTime":729.72,"body":"the place, as opposed to being"},{"speaker":"Sara Hauman","startTime":727.02,"endTime":729.72,"body":"the chef who doesn't own the"},{"speaker":"Sara Hauman","startTime":729.72,"endTime":735.3,"body":"place. I completely acknowledge"},{"speaker":"Sara Hauman","startTime":729.72,"endTime":735.3,"body":"that. But I think one thing the"},{"speaker":"Sara Hauman","startTime":735.3,"endTime":742.05,"body":"pandemic taught me was you have"},{"speaker":"Sara Hauman","startTime":735.3,"endTime":742.05,"body":"to diversify. And if something"},{"speaker":"Sara Hauman","startTime":742.05,"endTime":746.91,"body":"like this can ravage the"},{"speaker":"Sara Hauman","startTime":742.05,"endTime":746.91,"body":"industry that I work in, I need"},{"speaker":"Sara Hauman","startTime":746.91,"endTime":752.1,"body":"to be able to have different"},{"speaker":"Sara Hauman","startTime":746.91,"endTime":752.1,"body":"skills. And I'm kind of just"},{"speaker":"Sara Hauman","startTime":752.1,"endTime":756.72,"body":"doing the backwards dance of"},{"speaker":"Sara Hauman","startTime":752.1,"endTime":756.72,"body":"what chefs usually do. You"},{"speaker":"Sara Hauman","startTime":756.75,"endTime":761.1,"body":"usually open your own"},{"speaker":"Sara Hauman","startTime":756.75,"endTime":761.1,"body":"restaurant, whatever successful,"},{"speaker":"Sara Hauman","startTime":761.34,"endTime":764.52,"body":"then you make, you know, your"},{"speaker":"Sara Hauman","startTime":761.34,"endTime":764.52,"body":"sauce line or spices or"},{"speaker":"Sara Hauman","startTime":764.52,"endTime":766.62,"body":"whatever. I'm just going the"},{"speaker":"Sara Hauman","startTime":764.52,"endTime":766.62,"body":"other way around."},{"speaker":"Chris Spear","startTime":767.34,"endTime":769.8,"body":"I've done the same"},{"speaker":"Chris Spear","startTime":767.34,"endTime":769.8,"body":"like I quit my comfortable"},{"speaker":"Chris Spear","startTime":769.8,"endTime":773.25,"body":"corporate job to start my"},{"speaker":"Chris Spear","startTime":769.8,"endTime":773.25,"body":"business at a time when it was"},{"speaker":"Chris Spear","startTime":773.25,"endTime":775.65,"body":"flipped. Like a lot of people"},{"speaker":"Chris Spear","startTime":773.25,"endTime":775.65,"body":"start out younger and then they"},{"speaker":"Chris Spear","startTime":775.65,"endTime":778.8,"body":"kind of like retire like I'm"},{"speaker":"Chris Spear","startTime":775.65,"endTime":778.8,"body":"gonna go cook at a retirement"},{"speaker":"Chris Spear","startTime":778.8,"endTime":781.74,"body":"community until I'm 60. It's"},{"speaker":"Chris Spear","startTime":778.8,"endTime":781.74,"body":"like, I did that when I was"},{"speaker":"Chris Spear","startTime":781.74,"endTime":783.66,"body":"younger. It's like, No, I want"},{"speaker":"Chris Spear","startTime":781.74,"endTime":783.66,"body":"to start my own business. Like I"},{"speaker":"Chris Spear","startTime":783.66,"endTime":786.78,"body":"want to close out my years. I"},{"speaker":"Chris Spear","startTime":783.66,"endTime":786.78,"body":"mean, hopefully not. Hopefully,"},{"speaker":"Chris Spear","startTime":786.78,"endTime":790.11,"body":"I saw a lot of good years, but I"},{"speaker":"Chris Spear","startTime":786.78,"endTime":790.11,"body":"was just like, No, I needed that"},{"speaker":"Chris Spear","startTime":790.11,"endTime":793.29,"body":"time to like learn how a"},{"speaker":"Chris Spear","startTime":790.11,"endTime":793.29,"body":"business operated, you know?"},{"speaker":"Chris Spear","startTime":793.29,"endTime":796.65,"body":"Yeah, go to chefs without"},{"speaker":"Chris Spear","startTime":793.29,"endTime":796.65,"body":"restaurants.org To find our"},{"speaker":"Chris Spear","startTime":796.65,"endTime":800.79,"body":"Facebook group, mailing list and"},{"speaker":"Chris Spear","startTime":796.65,"endTime":800.79,"body":"check database. The community is"},{"speaker":"Chris Spear","startTime":800.79,"endTime":804.36,"body":"free to join. You'll get gig"},{"speaker":"Chris Spear","startTime":800.79,"endTime":804.36,"body":"opportunities, advice on"},{"speaker":"Chris Spear","startTime":804.36,"endTime":806.43,"body":"building and growing your"},{"speaker":"Chris Spear","startTime":804.36,"endTime":806.43,"body":"business and you'll never miss"},{"speaker":"Chris Spear","startTime":806.43,"endTime":809.28,"body":"an episode of our podcast. Have"},{"speaker":"Chris Spear","startTime":806.43,"endTime":809.28,"body":"a great week."}]}