{"version":"1.0.0","segments":[{"speaker":"Chris Spear","startTime":31.77,"endTime":35.145,"body":"Welcome to the Chefs Without"},{"speaker":"Chris Spear","startTime":31.77,"endTime":35.145,"body":"Restaurants podcast. I'm your"},{"speaker":"Chris Spear","startTime":35.203,"endTime":38.52,"body":"host, Chris spear. On the show."},{"speaker":"Chris Spear","startTime":35.203,"endTime":38.52,"body":"I have conversations with"},{"speaker":"Chris Spear","startTime":38.578,"endTime":41.953,"body":"culinary entrepreneurs and"},{"speaker":"Chris Spear","startTime":38.578,"endTime":41.953,"body":"people in the food and beverage"},{"speaker":"Chris Spear","startTime":42.011,"endTime":45.561,"body":"industry who took a different"},{"speaker":"Chris Spear","startTime":42.011,"endTime":45.561,"body":"route. Their caterers, research"},{"speaker":"Chris Spear","startTime":45.619,"endTime":49.286,"body":"chefs, personal chefs cookbook"},{"speaker":"Chris Spear","startTime":45.619,"endTime":49.286,"body":"authors, food truckers, farmers,"},{"speaker":"Chris Spear","startTime":49.344,"endTime":52.893,"body":"cottage bakers, and all sorts of"},{"speaker":"Chris Spear","startTime":49.344,"endTime":52.893,"body":"culinary renegades. I myself"},{"speaker":"Chris Spear","startTime":52.952,"endTime":56.21,"body":"fall into the personal chef"},{"speaker":"Chris Spear","startTime":52.952,"endTime":56.21,"body":"category as I started my own"},{"speaker":"Chris Spear","startTime":56.269,"endTime":59.818,"body":"personal chef business perfect"},{"speaker":"Chris Spear","startTime":56.269,"endTime":59.818,"body":"little bites 11 years ago. And"},{"speaker":"Chris Spear","startTime":59.877,"endTime":63.252,"body":"while I started working in"},{"speaker":"Chris Spear","startTime":59.877,"endTime":63.252,"body":"kitchens in the early 90s, I've"},{"speaker":"Chris Spear","startTime":63.31,"endTime":65.58,"body":"literally never worked in a restaurant."},{"speaker":"Chris Spear","startTime":65.58,"endTime":69.05,"body":"Welcome to another episode of"},{"speaker":"Chris Spear","startTime":65.58,"endTime":69.05,"body":"Chefs Without Restaurants. So"},{"speaker":"Chris Spear","startTime":69.109,"endTime":72.638,"body":"today is one of my what is a"},{"speaker":"Chris Spear","startTime":69.109,"endTime":72.638,"body":"chef episodes. If you listen on"},{"speaker":"Chris Spear","startTime":72.696,"endTime":75.872,"body":"the show, you know it's"},{"speaker":"Chris Spear","startTime":72.696,"endTime":75.872,"body":"something I've been doing this"},{"speaker":"Chris Spear","startTime":75.931,"endTime":79.637,"body":"season. I sit down with amazing"},{"speaker":"Chris Spear","startTime":75.931,"endTime":79.637,"body":"people in the food and beverage"},{"speaker":"Chris Spear","startTime":79.696,"endTime":82.93,"body":"industry. And one of the"},{"speaker":"Chris Spear","startTime":79.696,"endTime":82.93,"body":"questions I asked them is what"},{"speaker":"Chris Spear","startTime":82.989,"endTime":86.342,"body":"does it mean to you to be a"},{"speaker":"Chris Spear","startTime":82.989,"endTime":86.342,"body":"chef? So today's answer comes"},{"speaker":"Chris Spear","startTime":86.401,"endTime":89.106,"body":"from Chef Eli Kulp. Eli's"},{"speaker":"Chris Spear","startTime":86.401,"endTime":89.106,"body":"another one of those"},{"speaker":"Chris Spear","startTime":89.165,"endTime":92.753,"body":"Philadelphia chefs that I love"},{"speaker":"Chris Spear","startTime":89.165,"endTime":92.753,"body":"to have on the show. You might"},{"speaker":"Chris Spear","startTime":92.812,"endTime":95.929,"body":"know him as the host of the"},{"speaker":"Chris Spear","startTime":92.812,"endTime":95.929,"body":"wildly popular chef radio"},{"speaker":"Chris Spear","startTime":95.988,"endTime":99.517,"body":"podcast as well as his second"},{"speaker":"Chris Spear","startTime":95.988,"endTime":99.517,"body":"one called delicious city. Eli"},{"speaker":"Chris Spear","startTime":99.576,"endTime":102.752,"body":"is the co founder and culinary"},{"speaker":"Chris Spear","startTime":99.576,"endTime":102.752,"body":"director of high street"},{"speaker":"Chris Spear","startTime":102.811,"endTime":106.575,"body":"Hospitality Group. I can't wait"},{"speaker":"Chris Spear","startTime":102.811,"endTime":106.575,"body":"to share the full episode that I"},{"speaker":"Chris Spear","startTime":106.634,"endTime":110.104,"body":"had with Eli, it's such an"},{"speaker":"Chris Spear","startTime":106.634,"endTime":110.104,"body":"inspiring story. I don't want to"},{"speaker":"Chris Spear","startTime":110.163,"endTime":113.809,"body":"give too much of it away. But"},{"speaker":"Chris Spear","startTime":110.163,"endTime":113.809,"body":"many of you probably know he was"},{"speaker":"Chris Spear","startTime":113.868,"endTime":117.574,"body":"a chef working in Philadelphia,"},{"speaker":"Chris Spear","startTime":113.868,"endTime":117.574,"body":"he was traveling back and forth"},{"speaker":"Chris Spear","startTime":117.632,"endTime":121.161,"body":"to New York City working on"},{"speaker":"Chris Spear","startTime":117.632,"endTime":121.161,"body":"getting a restaurant opened. And"},{"speaker":"Chris Spear","startTime":121.22,"endTime":124.69,"body":"in 2015, one of those days he"},{"speaker":"Chris Spear","startTime":121.22,"endTime":124.69,"body":"was commuting back and forth."},{"speaker":"Chris Spear","startTime":124.749,"endTime":128.219,"body":"The train he was on actually"},{"speaker":"Chris Spear","startTime":124.749,"endTime":128.219,"body":"derailed and a bunch of people"},{"speaker":"Chris Spear","startTime":128.278,"endTime":131.866,"body":"died. And in that accident, he"},{"speaker":"Chris Spear","startTime":128.278,"endTime":131.866,"body":"suffered a massive spinal cord"},{"speaker":"Chris Spear","startTime":131.925,"endTime":135.042,"body":"injury that has left him"},{"speaker":"Chris Spear","startTime":131.925,"endTime":135.042,"body":"paralyzed. And now he's in a"},{"speaker":"Chris Spear","startTime":135.101,"endTime":138.63,"body":"wheelchair. So you know, we're"},{"speaker":"Chris Spear","startTime":135.101,"endTime":138.63,"body":"really going to dig into that"},{"speaker":"Chris Spear","startTime":138.689,"endTime":142.041,"body":"part of the story. You know,"},{"speaker":"Chris Spear","startTime":138.689,"endTime":142.041,"body":"what do you do when you're a"},{"speaker":"Chris Spear","startTime":142.1,"endTime":145.688,"body":"chef? And you can no longer you"},{"speaker":"Chris Spear","startTime":142.1,"endTime":145.688,"body":"know, find yourself working a"},{"speaker":"Chris Spear","startTime":145.747,"endTime":149.335,"body":"line working in a restaurant,"},{"speaker":"Chris Spear","startTime":145.747,"endTime":149.335,"body":"what do you do? So that's going"},{"speaker":"Chris Spear","startTime":149.394,"endTime":152.923,"body":"to be our full episode. So you"},{"speaker":"Chris Spear","startTime":149.394,"endTime":152.923,"body":"know, like I said, as part of"},{"speaker":"Chris Spear","startTime":152.981,"endTime":156.393,"body":"our conversation, I asked him"},{"speaker":"Chris Spear","startTime":152.981,"endTime":156.393,"body":"what it means to him to be a"},{"speaker":"Chris Spear","startTime":156.452,"endTime":159.922,"body":"chef. So again, this is just a"},{"speaker":"Chris Spear","startTime":156.452,"endTime":159.922,"body":"brief episode. It's a little"},{"speaker":"Chris Spear","startTime":159.981,"endTime":163.627,"body":"teaser. Our full conversation"},{"speaker":"Chris Spear","startTime":159.981,"endTime":163.627,"body":"will be released really soon. So"},{"speaker":"Chris Spear","startTime":163.686,"endTime":167.039,"body":"keep a lookout for that. As"},{"speaker":"Chris Spear","startTime":163.686,"endTime":167.039,"body":"always, I love your feedback."},{"speaker":"Chris Spear","startTime":167.097,"endTime":170.45,"body":"Please hit me up in the DMS on"},{"speaker":"Chris Spear","startTime":167.097,"endTime":170.45,"body":"Instagram at Chefs Without"},{"speaker":"Chris Spear","startTime":170.509,"endTime":173.214,"body":"Restaurants. Send me an email at"},{"speaker":"Chris Spear","startTime":170.509,"endTime":173.214,"body":"chefs without"},{"speaker":"Chris Spear","startTime":173.273,"endTime":176.39,"body":"restaurants@gmail.com. And if"},{"speaker":"Chris Spear","startTime":173.273,"endTime":176.39,"body":"you go to chefs without"},{"speaker":"Chris Spear","startTime":176.449,"endTime":180.096,"body":"restaurants.org You'll find all"},{"speaker":"Chris Spear","startTime":176.449,"endTime":180.096,"body":"kinds of information, like the"},{"speaker":"Chris Spear","startTime":180.155,"endTime":183.743,"body":"latest podcasts how to sign up"},{"speaker":"Chris Spear","startTime":180.155,"endTime":183.743,"body":"for our weekly newsletter, you"},{"speaker":"Chris Spear","startTime":183.801,"endTime":186.801,"body":"can get gig opportunities"},{"speaker":"Chris Spear","startTime":183.801,"endTime":186.801,"body":"through the Chefs Without"},{"speaker":"Chris Spear","startTime":186.86,"endTime":190.507,"body":"Restaurants referral network. I"},{"speaker":"Chris Spear","startTime":186.86,"endTime":190.507,"body":"would love to connect with you"},{"speaker":"Chris Spear","startTime":190.565,"endTime":193.8,"body":"there. So the show will be"},{"speaker":"Chris Spear","startTime":190.565,"endTime":193.8,"body":"coming right up after a word"},{"speaker":"Chris Spear","startTime":193.859,"endTime":195.33,"body":"from this week's sponsor."},{"speaker":"Chris Spear","startTime":195.33,"endTime":199.366,"body":"COVID has redefined the world of"},{"speaker":"Chris Spear","startTime":195.33,"endTime":199.366,"body":"dining. While the pandemic"},{"speaker":"Chris Spear","startTime":199.434,"endTime":203.607,"body":"certainly up into the restaurant"},{"speaker":"Chris Spear","startTime":199.434,"endTime":203.607,"body":"experience the personal chef"},{"speaker":"Chris Spear","startTime":203.676,"endTime":207.301,"body":"industry experienced record"},{"speaker":"Chris Spear","startTime":203.676,"endTime":207.301,"body":"growth. The United States"},{"speaker":"Chris Spear","startTime":207.37,"endTime":211.064,"body":"personal chef Association"},{"speaker":"Chris Spear","startTime":207.37,"endTime":211.064,"body":"represents nearly 1000 chefs"},{"speaker":"Chris Spear","startTime":211.132,"endTime":215.032,"body":"around the US and Canada and"},{"speaker":"Chris Spear","startTime":211.132,"endTime":215.032,"body":"even Italy. USPCA provides a"},{"speaker":"Chris Spear","startTime":215.1,"endTime":219.41,"body":"strategic backbone that includes"},{"speaker":"Chris Spear","startTime":215.1,"endTime":219.41,"body":"liability insurance, training,"},{"speaker":"Chris Spear","startTime":219.478,"endTime":223.72,"body":"communications, certification,"},{"speaker":"Chris Spear","startTime":219.478,"endTime":223.72,"body":"and more. It's a reassurance to"},{"speaker":"Chris Spear","startTime":223.788,"endTime":227.961,"body":"consumers that the chef coming"},{"speaker":"Chris Spear","startTime":223.788,"endTime":227.961,"body":"into their home is prepared to"},{"speaker":"Chris Spear","startTime":228.03,"endTime":232.271,"body":"offer them an experience along"},{"speaker":"Chris Spear","startTime":228.03,"endTime":232.271,"body":"with their meal. Now, join with"},{"speaker":"Chris Spear","startTime":232.339,"endTime":235.965,"body":"our inflation fighter special"},{"speaker":"Chris Spear","startTime":232.339,"endTime":235.965,"body":"and save $75 on premier"},{"speaker":"Chris Spear","startTime":236.033,"endTime":239.659,"body":"provisional and preparatory"},{"speaker":"Chris Spear","startTime":236.033,"endTime":239.659,"body":"memberships, you can join"},{"speaker":"Chris Spear","startTime":239.728,"endTime":243.901,"body":"today@uspca.org and use code"},{"speaker":"Chris Spear","startTime":239.728,"endTime":243.901,"body":"inflationfighter22. You can call"},{"speaker":"Chris Spear","startTime":243.969,"endTime":247.8,"body":"Angela with questions at"},{"speaker":"Chris Spear","startTime":243.969,"endTime":247.8,"body":"1-800-995-2138 extension 705 or"},{"speaker":"Chris Spear","startTime":247.868,"endTime":252.315,"body":"email her at aprather@uspta.org."},{"speaker":"Chris Spear","startTime":247.868,"endTime":252.315,"body":"Payment plans are available. And"},{"speaker":"Chris Spear","startTime":252.383,"endTime":256.625,"body":"as always, all this information"},{"speaker":"Chris Spear","startTime":252.383,"endTime":256.625,"body":"will be in the show notes. And"},{"speaker":"Chris Spear","startTime":256.693,"endTime":260.73,"body":"now on with the show. Thanks so"},{"speaker":"Chris Spear","startTime":256.693,"endTime":260.73,"body":"much and have a great week."},{"speaker":"Chris Spear","startTime":260.73,"endTime":264.204,"body":"I have one little mini segment"},{"speaker":"Chris Spear","startTime":260.73,"endTime":264.204,"body":"that I like to throw in my show."},{"speaker":"Chris Spear","startTime":264.259,"endTime":267.457,"body":"And it's something I've been"},{"speaker":"Chris Spear","startTime":264.259,"endTime":267.457,"body":"doing this season, which is I"},{"speaker":"Chris Spear","startTime":267.513,"endTime":270.711,"body":"like to ask my guests what it"},{"speaker":"Chris Spear","startTime":267.513,"endTime":270.711,"body":"means to be a chef. And this"},{"speaker":"Chris Spear","startTime":270.766,"endTime":273.965,"body":"could be like a whole long"},{"speaker":"Chris Spear","startTime":270.766,"endTime":273.965,"body":"thing. But like kinda concisely"},{"speaker":"Chris Spear","startTime":274.02,"endTime":277.494,"body":"what does it mean to you to be a"},{"speaker":"Chris Spear","startTime":274.02,"endTime":277.494,"body":"chef like someone says, a chef"},{"speaker":"Chris Spear","startTime":277.549,"endTime":279.48,"body":"is how do you finish that sentence?"},{"speaker":"Eli Kulp","startTime":279.57,"endTime":286.08,"body":"Chef is for me, I"},{"speaker":"Eli Kulp","startTime":279.57,"endTime":286.08,"body":"think it would be being a chef"},{"speaker":"Eli Kulp","startTime":286.08,"endTime":289.11,"body":"for me it was opportunity to"},{"speaker":"Eli Kulp","startTime":286.08,"endTime":289.11,"body":"teach. You know, I had been"},{"speaker":"Eli Kulp","startTime":289.11,"endTime":293.73,"body":"taught I had mentors. And you"},{"speaker":"Eli Kulp","startTime":289.11,"endTime":293.73,"body":"know, I love feeding guests I"},{"speaker":"Eli Kulp","startTime":293.73,"endTime":297.06,"body":"love you know making people"},{"speaker":"Eli Kulp","startTime":293.73,"endTime":297.06,"body":"happy and you know, especially"},{"speaker":"Eli Kulp","startTime":297.06,"endTime":300.57,"body":"events and you know seen people"},{"speaker":"Eli Kulp","startTime":297.06,"endTime":300.57,"body":"come in and people Please leave"},{"speaker":"Eli Kulp","startTime":300.57,"endTime":304.11,"body":"excited and, you know, say great"},{"speaker":"Eli Kulp","startTime":300.57,"endTime":304.11,"body":"things about you and, and all"},{"speaker":"Eli Kulp","startTime":304.11,"endTime":308.04,"body":"that. But for me, it's teaching,"},{"speaker":"Eli Kulp","startTime":304.11,"endTime":308.04,"body":"I there was nothing that was"},{"speaker":"Eli Kulp","startTime":308.04,"endTime":312.96,"body":"more important for me, once I"},{"speaker":"Eli Kulp","startTime":308.04,"endTime":312.96,"body":"was able to get to a level of,"},{"speaker":"Eli Kulp","startTime":312.96,"endTime":315.33,"body":"you know, accepting cuisine"},{"speaker":"Eli Kulp","startTime":312.96,"endTime":315.33,"body":"where I was running the kitchen,"},{"speaker":"Eli Kulp","startTime":315.33,"endTime":318.96,"body":"and, you know, I had these young"},{"speaker":"Eli Kulp","startTime":315.33,"endTime":318.96,"body":"cooks coming in, they were"},{"speaker":"Eli Kulp","startTime":319.11,"endTime":322.47,"body":"eager, and they wanted to learn"},{"speaker":"Eli Kulp","startTime":319.11,"endTime":322.47,"body":"and, you know, to pass on the"},{"speaker":"Eli Kulp","startTime":322.47,"endTime":324.99,"body":"knowledge, that's what our,"},{"speaker":"Eli Kulp","startTime":322.47,"endTime":324.99,"body":"that's what our industry is,"},{"speaker":"Eli Kulp","startTime":324.99,"endTime":328.95,"body":"it's just, it's just, you know,"},{"speaker":"Eli Kulp","startTime":324.99,"endTime":328.95,"body":"passing on of knowledge. Yes,"},{"speaker":"Eli Kulp","startTime":328.95,"endTime":330.99,"body":"everybody will have their own"},{"speaker":"Eli Kulp","startTime":328.95,"endTime":330.99,"body":"creative thoughts and be able to"},{"speaker":"Eli Kulp","startTime":330.99,"endTime":334.68,"body":"apply their, their own creative"},{"speaker":"Eli Kulp","startTime":330.99,"endTime":334.68,"body":"touch to their food and make it"},{"speaker":"Eli Kulp","startTime":334.71,"endTime":338.7,"body":"make it theirs after they've"},{"speaker":"Eli Kulp","startTime":334.71,"endTime":338.7,"body":"sort of mastered the basics of"},{"speaker":"Eli Kulp","startTime":339.06,"endTime":342.06,"body":"running a kitchen and learning."},{"speaker":"Eli Kulp","startTime":339.06,"endTime":342.06,"body":"I think, a lot of times when you"},{"speaker":"Eli Kulp","startTime":342.12,"endTime":346.23,"body":"first become a chef year, to"},{"speaker":"Eli Kulp","startTime":342.12,"endTime":346.23,"body":"regurgitating what you know, of"},{"speaker":"Eli Kulp","startTime":346.23,"endTime":349.83,"body":"what you learn from other chefs."},{"speaker":"Eli Kulp","startTime":346.23,"endTime":349.83,"body":"It's not, you know, you're not"},{"speaker":"Eli Kulp","startTime":349.83,"endTime":355.2,"body":"doing a whole lot of singular"},{"speaker":"Eli Kulp","startTime":349.83,"endTime":355.2,"body":"viewpoint stuff, where as you"},{"speaker":"Eli Kulp","startTime":355.2,"endTime":358.77,"body":"get older, as a chef, he starts,"},{"speaker":"Eli Kulp","startTime":355.2,"endTime":358.77,"body":"okay, now I start taking a"},{"speaker":"Eli Kulp","startTime":358.77,"endTime":361.65,"body":"little bit of all of my"},{"speaker":"Eli Kulp","startTime":358.77,"endTime":361.65,"body":"knowledge, and turn it into"},{"speaker":"Eli Kulp","startTime":361.65,"endTime":365.13,"body":"something that that is new, you"},{"speaker":"Eli Kulp","startTime":361.65,"endTime":365.13,"body":"know, it's like any artist that"},{"speaker":"Eli Kulp","startTime":365.16,"endTime":367.62,"body":"out there, you know, has been"},{"speaker":"Eli Kulp","startTime":365.16,"endTime":367.62,"body":"taught, you know, there's going"},{"speaker":"Eli Kulp","startTime":367.62,"endTime":370.77,"body":"to be influences from their"},{"speaker":"Eli Kulp","startTime":367.62,"endTime":370.77,"body":"mentors, typically, unless they"},{"speaker":"Eli Kulp","startTime":370.77,"endTime":373.89,"body":"just rediscover like, or"},{"speaker":"Eli Kulp","startTime":370.77,"endTime":373.89,"body":"discover, like, a whole new"},{"speaker":"Eli Kulp","startTime":374.07,"endTime":378.09,"body":"genre or something. So you're"},{"speaker":"Eli Kulp","startTime":374.07,"endTime":378.09,"body":"always gonna see touches of, you"},{"speaker":"Eli Kulp","startTime":378.09,"endTime":381.12,"body":"know, my food will have touches"},{"speaker":"Eli Kulp","startTime":378.09,"endTime":381.12,"body":"on different chefs have come"},{"speaker":"Eli Kulp","startTime":381.12,"endTime":384.66,"body":"before me. And you know, it is"},{"speaker":"Eli Kulp","startTime":381.12,"endTime":384.66,"body":"this, it's, it's really about"},{"speaker":"Eli Kulp","startTime":384.66,"endTime":387.93,"body":"teaching, that's what that's"},{"speaker":"Eli Kulp","startTime":384.66,"endTime":387.93,"body":"what it is. And for me being I"},{"speaker":"Eli Kulp","startTime":387.93,"endTime":393.18,"body":"was always in an athlete growing"},{"speaker":"Eli Kulp","startTime":387.93,"endTime":393.18,"body":"up. So you know, Coach is no"},{"speaker":"Eli Kulp","startTime":393.18,"endTime":396.87,"body":"different than a teacher. And,"},{"speaker":"Eli Kulp","startTime":393.18,"endTime":396.87,"body":"you know, that's the way I"},{"speaker":"Eli Kulp","startTime":397.05,"endTime":401.64,"body":"approached my job was like a"},{"speaker":"Eli Kulp","startTime":397.05,"endTime":401.64,"body":"coach and have a sports team,"},{"speaker":"Eli Kulp","startTime":401.94,"endTime":403.86,"body":"you know, where you have your"},{"speaker":"Eli Kulp","startTime":401.94,"endTime":403.86,"body":"players, you put them in the"},{"speaker":"Eli Kulp","startTime":403.86,"endTime":408.27,"body":"best possible areas to succeed."},{"speaker":"Eli Kulp","startTime":403.86,"endTime":408.27,"body":"You know, it is this, you know,"},{"speaker":"Eli Kulp","startTime":408.27,"endTime":412.92,"body":"you're always kind of scheming"},{"speaker":"Eli Kulp","startTime":408.27,"endTime":412.92,"body":"about sort of how to inspire"},{"speaker":"Eli Kulp","startTime":412.92,"endTime":417.84,"body":"your team and, and get them as"},{"speaker":"Eli Kulp","startTime":412.92,"endTime":417.84,"body":"fired up as you are about what"},{"speaker":"Eli Kulp","startTime":417.84,"endTime":421.29,"body":"they're doing every day. So"},{"speaker":"Eli Kulp","startTime":417.84,"endTime":421.29,"body":"yeah, I think I think for me,"},{"speaker":"Eli Kulp","startTime":421.32,"endTime":423.57,"body":"being a chef is, is really about"},{"speaker":"Eli Kulp","startTime":421.32,"endTime":423.57,"body":"teaching."},{"speaker":"Chris Spear","startTime":423.93,"endTime":426.27,"body":"I think the coach"},{"speaker":"Chris Spear","startTime":423.93,"endTime":426.27,"body":"analogy is perfect there and one"},{"speaker":"Chris Spear","startTime":426.27,"endTime":429.21,"body":"that you see over and over,"},{"speaker":"Chris Spear","startTime":426.27,"endTime":429.21,"body":"especially in kitchens, because"},{"speaker":"Chris Spear","startTime":429.21,"endTime":432.69,"body":"kitchens are not unlike sports"},{"speaker":"Chris Spear","startTime":429.21,"endTime":432.69,"body":"teams and a lot of regards."},{"speaker":"Chris Spear","startTime":432.9,"endTime":436.77,"body":"Absolutely, absolutely. Go to"},{"speaker":"Chris Spear","startTime":432.9,"endTime":436.77,"body":"chefs without restaurants.org To"},{"speaker":"Chris Spear","startTime":436.77,"endTime":440.76,"body":"find our Facebook group, mailing"},{"speaker":"Chris Spear","startTime":436.77,"endTime":440.76,"body":"list and check database. The"},{"speaker":"Chris Spear","startTime":440.76,"endTime":444.87,"body":"community's free to join. You'll"},{"speaker":"Chris Spear","startTime":440.76,"endTime":444.87,"body":"get gig opportunities, advice on"},{"speaker":"Chris Spear","startTime":444.87,"endTime":446.94,"body":"building and growing your"},{"speaker":"Chris Spear","startTime":444.87,"endTime":446.94,"body":"business and you'll never miss"},{"speaker":"Chris Spear","startTime":446.94,"endTime":449.79,"body":"an episode of our podcast. Have"},{"speaker":"Chris Spear","startTime":446.94,"endTime":449.79,"body":"a great week."}]}