{"version":"1.0.0","segments":[{"speaker":"Chris Spear","startTime":37.97,"endTime":41.325,"body":"Welcome to the Chefs Without"},{"speaker":"Chris Spear","startTime":37.97,"endTime":41.325,"body":"Restaurants podcast. I'm your"},{"speaker":"Chris Spear","startTime":41.382,"endTime":45.142,"body":"host Chris spear. On the show. I"},{"speaker":"Chris Spear","startTime":41.382,"endTime":45.142,"body":"have conversations with culinary"},{"speaker":"Chris Spear","startTime":45.2,"endTime":48.786,"body":"entrepreneurs and people in the"},{"speaker":"Chris Spear","startTime":45.2,"endTime":48.786,"body":"food and beverage industry who"},{"speaker":"Chris Spear","startTime":48.844,"endTime":52.026,"body":"took a different route. Their"},{"speaker":"Chris Spear","startTime":48.844,"endTime":52.026,"body":"caterers, research chefs,"},{"speaker":"Chris Spear","startTime":52.084,"endTime":55.786,"body":"personal chefs cookbook authors,"},{"speaker":"Chris Spear","startTime":52.084,"endTime":55.786,"body":"food truckers, farmers, cottage"},{"speaker":"Chris Spear","startTime":55.844,"endTime":58.909,"body":"bakers, and all sorts of"},{"speaker":"Chris Spear","startTime":55.844,"endTime":58.909,"body":"culinary renegades. I myself"},{"speaker":"Chris Spear","startTime":58.967,"endTime":62.206,"body":"fall into the personal chef"},{"speaker":"Chris Spear","startTime":58.967,"endTime":62.206,"body":"category as I started my own"},{"speaker":"Chris Spear","startTime":62.264,"endTime":65.793,"body":"personal chef business perfect"},{"speaker":"Chris Spear","startTime":62.264,"endTime":65.793,"body":"little bites 11 years ago. And"},{"speaker":"Chris Spear","startTime":65.851,"endTime":69.206,"body":"while I started working in"},{"speaker":"Chris Spear","startTime":65.851,"endTime":69.206,"body":"kitchens in the early 90s, I've"},{"speaker":"Chris Spear","startTime":69.264,"endTime":71.52,"body":"literally never worked in a restaurant."},{"speaker":"Chris Spear","startTime":71.52,"endTime":74.646,"body":"Hey, everyone, this is Chris and"},{"speaker":"Chris Spear","startTime":71.52,"endTime":74.646,"body":"this is Chefs Without"},{"speaker":"Chris Spear","startTime":74.704,"endTime":78.41,"body":"Restaurants. I am back this week"},{"speaker":"Chris Spear","startTime":74.704,"endTime":78.41,"body":"with another one of our what is"},{"speaker":"Chris Spear","startTime":78.468,"endTime":82.0,"body":"a chef episodes. If you've been"},{"speaker":"Chris Spear","startTime":78.468,"endTime":82.0,"body":"listening to the show for any"},{"speaker":"Chris Spear","startTime":82.058,"endTime":85.648,"body":"time now you know that I've been"},{"speaker":"Chris Spear","startTime":82.058,"endTime":85.648,"body":"talking about this all season"},{"speaker":"Chris Spear","startTime":85.705,"endTime":89.353,"body":"long with most of our guests. So"},{"speaker":"Chris Spear","startTime":85.705,"endTime":89.353,"body":"today's answer comes from Chef"},{"speaker":"Chris Spear","startTime":89.411,"endTime":92.943,"body":"Taffy Elrod. Taffy and I talked"},{"speaker":"Chris Spear","startTime":89.411,"endTime":92.943,"body":"and had a great conversation,"},{"speaker":"Chris Spear","startTime":93.001,"endTime":96.591,"body":"and I look forward to releasing"},{"speaker":"Chris Spear","startTime":93.001,"endTime":96.591,"body":"that whole episode, which will"},{"speaker":"Chris Spear","startTime":96.649,"endTime":100.297,"body":"probably be in a week or two. In"},{"speaker":"Chris Spear","startTime":96.649,"endTime":100.297,"body":"the meantime, I wanted to drop"},{"speaker":"Chris Spear","startTime":100.355,"endTime":103.771,"body":"this mini episode with her"},{"speaker":"Chris Spear","startTime":100.355,"endTime":103.771,"body":"response to that question. Taffy"},{"speaker":"Chris Spear","startTime":103.829,"endTime":107.187,"body":"is a chef, cooking instructor"},{"speaker":"Chris Spear","startTime":103.829,"endTime":107.187,"body":"and food writer based in New"},{"speaker":"Chris Spear","startTime":107.245,"endTime":111.009,"body":"York's Hudson Valley. She's also"},{"speaker":"Chris Spear","startTime":107.245,"endTime":111.009,"body":"a previous restaurant owner, and"},{"speaker":"Chris Spear","startTime":111.066,"endTime":114.541,"body":"we're going to talk about that"},{"speaker":"Chris Spear","startTime":111.066,"endTime":114.541,"body":"during her full episode. So I"},{"speaker":"Chris Spear","startTime":114.598,"endTime":118.188,"body":"want to get her take on what a"},{"speaker":"Chris Spear","startTime":114.598,"endTime":118.188,"body":"chef is. I'm going to keep this"},{"speaker":"Chris Spear","startTime":118.246,"endTime":121.605,"body":"intro short and sweet. I will"},{"speaker":"Chris Spear","startTime":118.246,"endTime":121.605,"body":"get more into her background"},{"speaker":"Chris Spear","startTime":121.662,"endTime":124.905,"body":"when we release the full"},{"speaker":"Chris Spear","startTime":121.662,"endTime":124.905,"body":"episode. As always, I think you"},{"speaker":"Chris Spear","startTime":124.963,"endTime":128.205,"body":"know I like to connect with"},{"speaker":"Chris Spear","startTime":124.963,"endTime":128.205,"body":"people on social media, feel"},{"speaker":"Chris Spear","startTime":128.263,"endTime":131.1,"body":"free to hit me up at Chefs"},{"speaker":"Chris Spear","startTime":128.263,"endTime":131.1,"body":"Without Restaurants on"},{"speaker":"Chris Spear","startTime":131.158,"endTime":134.632,"body":"Instagram. And if I'm going to"},{"speaker":"Chris Spear","startTime":131.158,"endTime":134.632,"body":"direct you to one place, it's"},{"speaker":"Chris Spear","startTime":134.69,"endTime":137.875,"body":"going to be chefs without"},{"speaker":"Chris Spear","startTime":134.69,"endTime":137.875,"body":"restaurants.org. You can find"},{"speaker":"Chris Spear","startTime":137.933,"endTime":141.465,"body":"links to not only the newest"},{"speaker":"Chris Spear","startTime":137.933,"endTime":141.465,"body":"episode, but you can sign up for"},{"speaker":"Chris Spear","startTime":141.523,"endTime":145.055,"body":"our weekly newsletter, you can"},{"speaker":"Chris Spear","startTime":141.523,"endTime":145.055,"body":"find a connect to the Facebook"},{"speaker":"Chris Spear","startTime":145.113,"endTime":148.066,"body":"group. It's a private group"},{"speaker":"Chris Spear","startTime":145.113,"endTime":148.066,"body":"where we're sharing gig"},{"speaker":"Chris Spear","startTime":148.124,"endTime":151.714,"body":"opportunities and resources for"},{"speaker":"Chris Spear","startTime":148.124,"endTime":151.714,"body":"culinary entrepreneurs. And if"},{"speaker":"Chris Spear","startTime":151.771,"endTime":155.188,"body":"you're a chef, or caterer or"},{"speaker":"Chris Spear","startTime":151.771,"endTime":155.188,"body":"have a food truck and you want"},{"speaker":"Chris Spear","startTime":155.246,"endTime":158.778,"body":"to be entered into our database,"},{"speaker":"Chris Spear","startTime":155.246,"endTime":158.778,"body":"there's a link for that too."},{"speaker":"Chris Spear","startTime":158.835,"endTime":162.599,"body":"Just another way that I'm trying"},{"speaker":"Chris Spear","startTime":158.835,"endTime":162.599,"body":"to help people get more business"},{"speaker":"Chris Spear","startTime":162.657,"endTime":166.131,"body":"for their jobs. Right now that"},{"speaker":"Chris Spear","startTime":162.657,"endTime":166.131,"body":"database is free. And reviews"},{"speaker":"Chris Spear","startTime":166.189,"endTime":169.953,"body":"people. I know you're listening,"},{"speaker":"Chris Spear","startTime":166.189,"endTime":169.953,"body":"I would love for people to leave"},{"speaker":"Chris Spear","startTime":170.01,"endTime":173.6,"body":"more reviews. I know not every"},{"speaker":"Chris Spear","startTime":170.01,"endTime":173.6,"body":"platform offers them. So here's"},{"speaker":"Chris Spear","startTime":173.658,"endTime":177.074,"body":"my thing. If you are listening"},{"speaker":"Chris Spear","startTime":173.658,"endTime":177.074,"body":"on Apple podcasts, please go"},{"speaker":"Chris Spear","startTime":177.132,"endTime":180.664,"body":"take a second rate and review"},{"speaker":"Chris Spear","startTime":177.132,"endTime":180.664,"body":"this episode. Just take like 20"},{"speaker":"Chris Spear","startTime":180.722,"endTime":184.428,"body":"seconds and say hey, and listen"},{"speaker":"Chris Spear","startTime":180.722,"endTime":184.428,"body":"to Chefs Without Restaurants for"},{"speaker":"Chris Spear","startTime":184.486,"endTime":188.018,"body":"a while and I love the podcast,"},{"speaker":"Chris Spear","startTime":184.486,"endTime":188.018,"body":"I would really appreciate it."},{"speaker":"Chris Spear","startTime":188.076,"endTime":191.376,"body":"And the show would not be"},{"speaker":"Chris Spear","startTime":188.076,"endTime":191.376,"body":"possible without the support of"},{"speaker":"Chris Spear","startTime":191.434,"endTime":195.024,"body":"our sponsors. So the show will"},{"speaker":"Chris Spear","startTime":191.434,"endTime":195.024,"body":"be coming right up after a word"},{"speaker":"Chris Spear","startTime":195.082,"endTime":196.53,"body":"from this week's sponsor."},{"speaker":"Chris Spear","startTime":196.53,"endTime":200.598,"body":"COVID has redefined the world of"},{"speaker":"Chris Spear","startTime":196.53,"endTime":200.598,"body":"dining. While the pandemic"},{"speaker":"Chris Spear","startTime":200.667,"endTime":204.874,"body":"certainly up into the restaurant"},{"speaker":"Chris Spear","startTime":200.667,"endTime":204.874,"body":"experience the personal chef"},{"speaker":"Chris Spear","startTime":204.943,"endTime":208.598,"body":"industry experienced record"},{"speaker":"Chris Spear","startTime":204.943,"endTime":208.598,"body":"growth. The United States"},{"speaker":"Chris Spear","startTime":208.667,"endTime":212.392,"body":"personal chef Association"},{"speaker":"Chris Spear","startTime":208.667,"endTime":212.392,"body":"represents nearly 1000 chefs"},{"speaker":"Chris Spear","startTime":212.461,"endTime":216.392,"body":"around the US and Canada and"},{"speaker":"Chris Spear","startTime":212.461,"endTime":216.392,"body":"even Italy. USPCA provides a"},{"speaker":"Chris Spear","startTime":216.461,"endTime":220.805,"body":"strategic backbone that includes"},{"speaker":"Chris Spear","startTime":216.461,"endTime":220.805,"body":"liability insurance, training,"},{"speaker":"Chris Spear","startTime":220.874,"endTime":225.081,"body":"communications, certification"},{"speaker":"Chris Spear","startTime":220.874,"endTime":225.081,"body":"and more. It's a reassurance to"},{"speaker":"Chris Spear","startTime":225.15,"endTime":229.357,"body":"consumers that the chef coming"},{"speaker":"Chris Spear","startTime":225.15,"endTime":229.357,"body":"into their home is prepared to"},{"speaker":"Chris Spear","startTime":229.426,"endTime":233.633,"body":"offer them an experience along"},{"speaker":"Chris Spear","startTime":229.426,"endTime":233.633,"body":"with their meal. Now join with"},{"speaker":"Chris Spear","startTime":233.702,"endTime":237.357,"body":"our inflation fighter special"},{"speaker":"Chris Spear","startTime":233.702,"endTime":237.357,"body":"and save $75 on premier"},{"speaker":"Chris Spear","startTime":237.426,"endTime":241.495,"body":"provisional and preparatory"},{"speaker":"Chris Spear","startTime":237.426,"endTime":241.495,"body":"memberships, you can join today"},{"speaker":"Chris Spear","startTime":241.564,"endTime":245.357,"body":"at uspca.org and use code"},{"speaker":"Chris Spear","startTime":241.564,"endTime":245.357,"body":"\"inflationfighter22\". You can"},{"speaker":"Chris Spear","startTime":245.426,"endTime":249.633,"body":"call Angela with questions at"},{"speaker":"Chris Spear","startTime":245.426,"endTime":249.633,"body":"1-800-995-2138 extension 705 or"},{"speaker":"Chris Spear","startTime":249.702,"endTime":254.047,"body":"email her aprather@uspca.org."},{"speaker":"Chris Spear","startTime":249.702,"endTime":254.047,"body":"Payment plans are available. And"},{"speaker":"Chris Spear","startTime":254.116,"endTime":258.392,"body":"as always, all this information"},{"speaker":"Chris Spear","startTime":254.116,"endTime":258.392,"body":"will be in the show notes. And"},{"speaker":"Chris Spear","startTime":258.461,"endTime":262.53,"body":"now on with the show. Thanks so"},{"speaker":"Chris Spear","startTime":258.461,"endTime":262.53,"body":"much and have a great week."},{"speaker":"Chris Spear","startTime":262.53,"endTime":265.427,"body":"This is a question I've been"},{"speaker":"Chris Spear","startTime":262.53,"endTime":265.427,"body":"asking everyone this season."},{"speaker":"Chris Spear","startTime":265.478,"endTime":268.732,"body":"What does it mean to you to be a"},{"speaker":"Chris Spear","startTime":265.478,"endTime":268.732,"body":"chef? You know, I think I mean,"},{"speaker":"Chris Spear","startTime":268.783,"endTime":271.528,"body":"I guess I'm not gonna put"},{"speaker":"Chris Spear","startTime":268.783,"endTime":271.528,"body":"anything on it. What does it"},{"speaker":"Chris Spear","startTime":271.579,"endTime":272.85,"body":"mean to you to be a chef?"},{"speaker":"Taffy Elrod","startTime":274.14,"endTime":278.37,"body":"Yeah, you know,"},{"speaker":"Taffy Elrod","startTime":274.14,"endTime":278.37,"body":"that is such a loaded question"},{"speaker":"Taffy Elrod","startTime":278.37,"endTime":283.38,"body":"for, for me and I think for I"},{"speaker":"Taffy Elrod","startTime":278.37,"endTime":283.38,"body":"think in our industry right now"},{"speaker":"Taffy Elrod","startTime":283.38,"endTime":287.73,"body":"for everybody. I think I you"},{"speaker":"Taffy Elrod","startTime":283.38,"endTime":287.73,"body":"know, at some point at teaching,"},{"speaker":"Taffy Elrod","startTime":287.79,"endTime":291.9,"body":"professionally teaching culinary"},{"speaker":"Taffy Elrod","startTime":287.79,"endTime":291.9,"body":"students and having a restaurant"},{"speaker":"Taffy Elrod","startTime":292.44,"endTime":297.66,"body":"of my own, I started to refer to"},{"speaker":"Taffy Elrod","startTime":292.44,"endTime":297.66,"body":"myself as Chef and I started to"},{"speaker":"Taffy Elrod","startTime":297.66,"endTime":302.01,"body":"be referred to as Chef. All"},{"speaker":"Taffy Elrod","startTime":297.66,"endTime":302.01,"body":"right I honestly think of myself"},{"speaker":"Taffy Elrod","startTime":302.01,"endTime":308.64,"body":"more as a professional cook."},{"speaker":"Taffy Elrod","startTime":302.01,"endTime":308.64,"body":"Because that term chef has a lot"},{"speaker":"Taffy Elrod","startTime":308.64,"endTime":313.59,"body":"of heavy weight, you know,"},{"speaker":"Taffy Elrod","startTime":308.64,"endTime":313.59,"body":"carries a lot of connotations of"},{"speaker":"Taffy Elrod","startTime":314.04,"endTime":321.69,"body":"brigade and the hierarchy. And a"},{"speaker":"Taffy Elrod","startTime":314.04,"endTime":321.69,"body":"culture, of restaurant culture"},{"speaker":"Taffy Elrod","startTime":321.72,"endTime":326.97,"body":"of food culture, that is pretty"},{"speaker":"Taffy Elrod","startTime":321.72,"endTime":326.97,"body":"archaic. But I also think a lot"},{"speaker":"Taffy Elrod","startTime":326.97,"endTime":330.27,"body":"of people like me, a lot of"},{"speaker":"Taffy Elrod","startTime":326.97,"endTime":330.27,"body":"women, a lot of people of color,"},{"speaker":"Taffy Elrod","startTime":330.3,"endTime":335.13,"body":"you know, black women have been"},{"speaker":"Taffy Elrod","startTime":330.3,"endTime":335.13,"body":"denied the respect of that term,"},{"speaker":"Taffy Elrod","startTime":335.34,"endTime":339.42,"body":"too. So, you know, for me, I"},{"speaker":"Taffy Elrod","startTime":335.34,"endTime":339.42,"body":"carry it because I think I have"},{"speaker":"Taffy Elrod","startTime":339.42,"endTime":344.46,"body":"a right to it. And I would like"},{"speaker":"Taffy Elrod","startTime":339.42,"endTime":344.46,"body":"it to be more inclusive than it"},{"speaker":"Taffy Elrod","startTime":344.46,"endTime":348.99,"body":"has been in the past. But also"},{"speaker":"Taffy Elrod","startTime":344.46,"endTime":348.99,"body":"with, you know, with caveats,"},{"speaker":"Taffy Elrod","startTime":348.99,"endTime":353.31,"body":"knowing that maybe it doesn't"},{"speaker":"Taffy Elrod","startTime":348.99,"endTime":353.31,"body":"represent always the greatest"},{"speaker":"Taffy Elrod","startTime":353.37,"endTime":354.75,"body":"culture, do you think"},{"speaker":"Chris Spear","startTime":354.75,"endTime":358.65,"body":"you have to use it"},{"speaker":"Chris Spear","startTime":354.75,"endTime":358.65,"body":"because it provides some kind of"},{"speaker":"Chris Spear","startTime":359.07,"endTime":363.21,"body":"legitimacy. And I've heard Zoja,"},{"speaker":"Chris Spear","startTime":359.07,"endTime":363.21,"body":"Jonah said the same thing. I"},{"speaker":"Chris Spear","startTime":363.21,"endTime":366.81,"body":"think Sara Holman said the same"},{"speaker":"Chris Spear","startTime":363.21,"endTime":366.81,"body":"thing that, you know, Sarah had"},{"speaker":"Chris Spear","startTime":366.81,"endTime":369.81,"body":"a publicist and said, you know,"},{"speaker":"Chris Spear","startTime":366.81,"endTime":369.81,"body":"you need to put the word chef in"},{"speaker":"Chris Spear","startTime":369.81,"endTime":374.37,"body":"your bio, and your website or"},{"speaker":"Chris Spear","startTime":369.81,"endTime":374.37,"body":"whatever. And I keep hearing"},{"speaker":"Chris Spear","startTime":374.37,"endTime":377.1,"body":"this over and over these people"},{"speaker":"Chris Spear","startTime":374.37,"endTime":377.1,"body":"saying, Yeah, I'm, I'm a cook,"},{"speaker":"Chris Spear","startTime":377.1,"endTime":380.46,"body":"but I've been told I need to"},{"speaker":"Chris Spear","startTime":377.1,"endTime":380.46,"body":"call myself a chef so that I can"},{"speaker":"Chris Spear","startTime":380.85,"endTime":383.52,"body":"get work or get deals or"},{"speaker":"Chris Spear","startTime":380.85,"endTime":383.52,"body":"whatever, do you feel kind of"},{"speaker":"Chris Spear","startTime":383.52,"endTime":384.27,"body":"the same way?"},{"speaker":"Taffy Elrod","startTime":384.659,"endTime":387.329,"body":"No, you know, and"},{"speaker":"Taffy Elrod","startTime":384.659,"endTime":387.329,"body":"that's why I don't think like, I"},{"speaker":"Taffy Elrod","startTime":387.359,"endTime":390.029,"body":"felt like, there came a point"},{"speaker":"Taffy Elrod","startTime":387.359,"endTime":390.029,"body":"where, you know, in the"},{"speaker":"Taffy Elrod","startTime":390.029,"endTime":393.899,"body":"industry, because people, you"},{"speaker":"Taffy Elrod","startTime":390.029,"endTime":393.899,"body":"know, unfortunately, people"},{"speaker":"Taffy Elrod","startTime":393.899,"endTime":396.479,"body":"would walk in the kitchen and"},{"speaker":"Taffy Elrod","startTime":393.899,"endTime":396.479,"body":"think, you know, think I'm the"},{"speaker":"Taffy Elrod","startTime":396.479,"endTime":400.799,"body":"lowest person on the totem pole"},{"speaker":"Taffy Elrod","startTime":396.479,"endTime":400.799,"body":"on the wrong no matter what,"},{"speaker":"Taffy Elrod","startTime":401.339,"endTime":405.119,"body":"right, you know, see me and see,"},{"speaker":"Taffy Elrod","startTime":401.339,"endTime":405.119,"body":"oh, she must, whatever, she's"},{"speaker":"Taffy Elrod","startTime":405.119,"endTime":409.139,"body":"got to have the least power in"},{"speaker":"Taffy Elrod","startTime":405.119,"endTime":409.139,"body":"this kitchen. So that's what I"},{"speaker":"Taffy Elrod","startTime":409.139,"endTime":411.059,"body":"mean, when I say I feel like,"},{"speaker":"Taffy Elrod","startTime":409.139,"endTime":411.059,"body":"you know, I have earned the"},{"speaker":"Taffy Elrod","startTime":411.059,"endTime":415.739,"body":"right to it. And maybe I need to"},{"speaker":"Taffy Elrod","startTime":411.059,"endTime":415.739,"body":"carry it to say, hey, you know,"},{"speaker":"Taffy Elrod","startTime":415.739,"endTime":418.799,"body":"I've worked my way up for a long"},{"speaker":"Taffy Elrod","startTime":415.739,"endTime":418.799,"body":"time, I have the knowledge, I"},{"speaker":"Taffy Elrod","startTime":418.799,"endTime":423.239,"body":"have the, you know, that level"},{"speaker":"Taffy Elrod","startTime":418.799,"endTime":423.239,"body":"of professionalism, and I have a"},{"speaker":"Taffy Elrod","startTime":423.239,"endTime":428.789,"body":"right to it. But when I think"},{"speaker":"Taffy Elrod","startTime":423.239,"endTime":428.789,"body":"about myself, I don't see myself"},{"speaker":"Taffy Elrod","startTime":428.789,"endTime":434.849,"body":"as somebody who is, you know, a"},{"speaker":"Taffy Elrod","startTime":428.789,"endTime":434.849,"body":"chef who's in charge of, or"},{"speaker":"Taffy Elrod","startTime":434.849,"endTime":438.299,"body":"who's in that system in that"},{"speaker":"Taffy Elrod","startTime":434.849,"endTime":438.299,"body":"traditional way in that brigade"},{"speaker":"Taffy Elrod","startTime":438.299,"endTime":442.259,"body":"system. 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I hear people"},{"speaker":"Unknown","startTime":460.68,"endTime":464.31,"body":"saying pizza chef now which I"},{"speaker":"Unknown","startTime":464.31,"endTime":466.83,"body":"find very confusing. Right pizza"},{"speaker":"Unknown","startTime":464.31,"endTime":466.83,"body":"shop."},{"speaker":"Chris Spear","startTime":466.86,"endTime":468.69,"body":"I mean, if you can"},{"speaker":"Chris Spear","startTime":466.86,"endTime":468.69,"body":"be a sandwich artists, you can"},{"speaker":"Chris Spear","startTime":468.69,"endTime":469.71,"body":"be a pizza chef."},{"speaker":"Unknown","startTime":469.74,"endTime":471.03,"body":"Well, but you know, I"},{"speaker":"Unknown","startTime":469.74,"endTime":471.03,"body":"mean, my husband's a"},{"speaker":"Unknown","startTime":471.03,"endTime":474.18,"body":"professional pizza maker, he"},{"speaker":"Unknown","startTime":471.03,"endTime":474.18,"body":"calls himself you know, a pizza"},{"speaker":"Unknown","startTime":474.18,"endTime":477.18,"body":"man or a Pete sola not pizza"},{"speaker":"Unknown","startTime":474.18,"endTime":477.18,"body":"shop. I don't like what does"},{"speaker":"Unknown","startTime":477.18,"endTime":481.02,"body":"that mean? So, you know, I mean,"},{"speaker":"Unknown","startTime":477.18,"endTime":481.02,"body":"they're just putting a pending"},{"speaker":"Unknown","startTime":481.02,"endTime":484.23,"body":"that word on to everything. And"},{"speaker":"Unknown","startTime":481.02,"endTime":484.23,"body":"so and I hear people all the"},{"speaker":"Unknown","startTime":484.23,"endTime":487.83,"body":"time calling themselves chef"},{"speaker":"Unknown","startTime":484.23,"endTime":487.83,"body":"one, because they have gained"},{"speaker":"Unknown","startTime":487.83,"endTime":491.07,"body":"some social media fame, or"},{"speaker":"Unknown","startTime":487.83,"endTime":491.07,"body":"they've done something, you"},{"speaker":"Unknown","startTime":491.07,"endTime":496.23,"body":"know, it just means you have"},{"speaker":"Unknown","startTime":491.07,"endTime":496.23,"body":"cooked something. It's become"},{"speaker":"Unknown","startTime":496.23,"endTime":499.29,"body":"it's becoming more and more and"},{"speaker":"Unknown","startTime":496.23,"endTime":499.29,"body":"more diluted. i That's for sure."},{"speaker":"Unknown","startTime":499.29,"endTime":503.88,"body":"So, you know, maybe, I don't"},{"speaker":"Unknown","startTime":499.29,"endTime":503.88,"body":"know, maybe that's okay. So,"},{"speaker":"Unknown","startTime":504.27,"endTime":507.54,"body":"when it came to the point where,"},{"speaker":"Unknown","startTime":504.27,"endTime":507.54,"body":"you know, 15 years are just"},{"speaker":"Unknown","startTime":507.57,"endTime":509.91,"body":"always cooking, being in the"},{"speaker":"Unknown","startTime":507.57,"endTime":509.91,"body":"kitchen, running a kitchen,"},{"speaker":"Unknown","startTime":510.03,"endTime":512.97,"body":"having students, you know, with"},{"speaker":"Unknown","startTime":510.03,"endTime":512.97,"body":"my students, my students called"},{"speaker":"Unknown","startTime":512.97,"endTime":517.05,"body":"me chef, they needed that, you"},{"speaker":"Unknown","startTime":512.97,"endTime":517.05,"body":"know, what I mean? Like, as a"},{"speaker":"Unknown","startTime":517.05,"endTime":520.95,"body":"part of that in a professional"},{"speaker":"Unknown","startTime":517.05,"endTime":520.95,"body":"setting training students, like,"},{"speaker":"Unknown","startTime":521.07,"endTime":525.87,"body":"I'm sure they, you know, they"},{"speaker":"Unknown","startTime":521.07,"endTime":525.87,"body":"need to have that understanding"},{"speaker":"Unknown","startTime":525.87,"endTime":529.17,"body":"of me as who I was in the"},{"speaker":"Unknown","startTime":525.87,"endTime":529.17,"body":"kitchen for myself and for them,"},{"speaker":"Unknown","startTime":529.47,"endTime":532.08,"body":"and you know, that running the"},{"speaker":"Unknown","startTime":529.47,"endTime":532.08,"body":"restaurant, but yeah, I don't, I"},{"speaker":"Unknown","startTime":532.08,"endTime":534.24,"body":"still have like, kind of mixed"},{"speaker":"Unknown","startTime":532.08,"endTime":534.24,"body":"feelings about it. Because I"},{"speaker":"Unknown","startTime":534.24,"endTime":536.82,"body":"feel like there's nothing wrong"},{"speaker":"Unknown","startTime":534.24,"endTime":536.82,"body":"with being because I also feel"},{"speaker":"Unknown","startTime":536.82,"endTime":540.24,"body":"like, historically, and"},{"speaker":"Unknown","startTime":536.82,"endTime":540.24,"body":"currently, you know, there's all"},{"speaker":"Unknown","startTime":540.24,"endTime":546.27,"body":"this Oh, lotting of what a chef"},{"speaker":"Unknown","startTime":540.24,"endTime":546.27,"body":"is, there's still a lot of"},{"speaker":"Unknown","startTime":546.27,"endTime":548.34,"body":"gatekeeping on that term, isn't"},{"speaker":"Unknown","startTime":546.27,"endTime":548.34,"body":"there? There's a lot of"},{"speaker":"Unknown","startTime":548.34,"endTime":550.38,"body":"gatekeeping and, you know, and"},{"speaker":"Unknown","startTime":548.34,"endTime":550.38,"body":"there's this kind of"},{"speaker":"Unknown","startTime":550.38,"endTime":554.34,"body":"romanticizing of it. La,"},{"speaker":"Unknown","startTime":550.38,"endTime":554.34,"body":"everybody right now is, I think"},{"speaker":"Unknown","startTime":554.34,"endTime":556.11,"body":"still very excited about the"},{"speaker":"Unknown","startTime":554.34,"endTime":556.11,"body":"bear."},{"speaker":"Chris Spear","startTime":556.14,"endTime":560.13,"body":"Really, I What's"},{"speaker":"Chris Spear","startTime":556.14,"endTime":560.13,"body":"the show? Now just I don't I"},{"speaker":"Chris Spear","startTime":560.13,"endTime":562.5,"body":"don't know. I mean, people who"},{"speaker":"Chris Spear","startTime":560.13,"endTime":562.5,"body":"aren't even in the industry are"},{"speaker":"Chris Spear","startTime":562.5,"endTime":565.41,"body":"like posting videos, clips,"},{"speaker":"Chris Spear","startTime":562.5,"endTime":565.41,"body":"memes,"},{"speaker":"Unknown","startTime":567.0,"endTime":573.51,"body":"you know, and that side"},{"speaker":"Unknown","startTime":567.0,"endTime":573.51,"body":"of it has for all of eternity"},{"speaker":"Unknown","startTime":573.51,"endTime":577.8,"body":"basic interview, before the days"},{"speaker":"Unknown","startTime":573.51,"endTime":577.8,"body":"of the celebrity chef, and"},{"speaker":"Unknown","startTime":577.8,"endTime":584.07,"body":"before that, you know, there's"},{"speaker":"Unknown","startTime":577.8,"endTime":584.07,"body":"just eons of heritage of cooks"},{"speaker":"Unknown","startTime":584.25,"endTime":588.93,"body":"of professional cooks, who"},{"speaker":"Unknown","startTime":584.25,"endTime":588.93,"body":"weren't a part of a French"},{"speaker":"Unknown","startTime":589.17,"endTime":596.43,"body":"brigade, you know, or a Western,"},{"speaker":"Unknown","startTime":589.17,"endTime":596.43,"body":"organized kitchen. Or they were"},{"speaker":"Unknown","startTime":596.46,"endTime":599.97,"body":"but they you know, still weren't"},{"speaker":"Unknown","startTime":596.46,"endTime":599.97,"body":"called chef that have been made."},{"speaker":"Unknown","startTime":600.0,"endTime":605.4,"body":"Getting food, creating food"},{"speaker":"Unknown","startTime":600.0,"endTime":605.4,"body":"professionally, or at home. You"},{"speaker":"Unknown","startTime":605.4,"endTime":608.91,"body":"know, a lot of we think of home"},{"speaker":"Unknown","startTime":605.4,"endTime":608.91,"body":"cooks on a small scale. But for"},{"speaker":"Unknown","startTime":608.91,"endTime":613.29,"body":"a lot of people from a lot of"},{"speaker":"Unknown","startTime":608.91,"endTime":613.29,"body":"cultures, being a home cook is"},{"speaker":"Unknown","startTime":613.35,"endTime":616.35,"body":"large scale, you're talking"},{"speaker":"Unknown","startTime":613.35,"endTime":616.35,"body":"about cooking for everybody's"},{"speaker":"Unknown","startTime":616.35,"endTime":619.35,"body":"weddings, you know, you're"},{"speaker":"Unknown","startTime":616.35,"endTime":619.35,"body":"talking about every occasion,"},{"speaker":"Unknown","startTime":619.35,"endTime":623.4,"body":"you're talking about cooking for"},{"speaker":"Unknown","startTime":619.35,"endTime":623.4,"body":"your entire community. So what a"},{"speaker":"Unknown","startTime":623.4,"endTime":626.43,"body":"home cook is, a lot of those"},{"speaker":"Unknown","startTime":623.4,"endTime":626.43,"body":"home cooks would absolutely"},{"speaker":"Unknown","startTime":626.43,"endTime":630.75,"body":"qualify as a chef, you know, so"},{"speaker":"Unknown","startTime":626.43,"endTime":630.75,"body":"that's what I mean, I don't you"},{"speaker":"Unknown","startTime":630.75,"endTime":634.38,"body":"know, the terminology, I think"},{"speaker":"Unknown","startTime":630.75,"endTime":634.38,"body":"we need to expand our"},{"speaker":"Unknown","startTime":634.38,"endTime":637.62,"body":"terminology. And we need to"},{"speaker":"Unknown","startTime":634.38,"endTime":637.62,"body":"expand our understanding of who"},{"speaker":"Unknown","startTime":638.04,"endTime":643.68,"body":"is expert or professional in"},{"speaker":"Unknown","startTime":638.04,"endTime":643.68,"body":"their cooking skills and their"},{"speaker":"Unknown","startTime":643.68,"endTime":647.4,"body":"cooking knowledge and have more"},{"speaker":"Unknown","startTime":643.68,"endTime":647.4,"body":"respect for a lot of people who"},{"speaker":"Unknown","startTime":647.4,"endTime":651.12,"body":"are doing a lot of cooking a lot"},{"speaker":"Unknown","startTime":647.4,"endTime":651.12,"body":"of the time. But I went to"},{"speaker":"Unknown","startTime":651.12,"endTime":655.17,"body":"culinary school, I worked in"},{"speaker":"Unknown","startTime":651.12,"endTime":655.17,"body":"restaurants, I tutored, I was a"},{"speaker":"Unknown","startTime":655.17,"endTime":659.94,"body":"private chef, I taught I'm still"},{"speaker":"Unknown","startTime":655.17,"endTime":659.94,"body":"doing it now. You know, I have"},{"speaker":"Unknown","startTime":659.94,"endTime":664.2,"body":"Chef on my, my name, because I"},{"speaker":"Unknown","startTime":659.94,"endTime":664.2,"body":"guess, again, like I said,"},{"speaker":"Unknown","startTime":664.2,"endTime":666.99,"body":"because I feel like a lot of"},{"speaker":"Unknown","startTime":664.2,"endTime":666.99,"body":"black women in my position have"},{"speaker":"Unknown","startTime":667.56,"endTime":670.68,"body":"earned it and not been able to"},{"speaker":"Unknown","startTime":667.56,"endTime":670.68,"body":"use it. So, you know,"},{"speaker":"Chris Spear","startTime":671.49,"endTime":673.35,"body":"well, let's"},{"speaker":"Chris Spear","startTime":671.49,"endTime":673.35,"body":"crowdsource a new definition of"},{"speaker":"Chris Spear","startTime":673.35,"endTime":675.15,"body":"what that means. That's what I'm"},{"speaker":"Chris Spear","startTime":673.35,"endTime":675.15,"body":"trying to do here."},{"speaker":"Unknown","startTime":675.36,"endTime":679.38,"body":"Yeah. I'll be curious."},{"speaker":"Unknown","startTime":675.36,"endTime":679.38,"body":"Because of course, you know,"},{"speaker":"Unknown","startTime":679.38,"endTime":682.62,"body":"what does it mean? It means the"},{"speaker":"Unknown","startTime":679.38,"endTime":682.62,"body":"Chief of Staff chief the"},{"speaker":"Unknown","startTime":682.62,"endTime":683.76,"body":"kitchen, you know, so"},{"speaker":"Chris Spear","startTime":683.97,"endTime":686.34,"body":"go to chefs without"},{"speaker":"Chris Spear","startTime":683.97,"endTime":686.34,"body":"restaurants.org To find our"},{"speaker":"Chris Spear","startTime":686.34,"endTime":690.48,"body":"Facebook group, mailing list and"},{"speaker":"Chris Spear","startTime":686.34,"endTime":690.48,"body":"Chef database. The community is"},{"speaker":"Chris Spear","startTime":690.48,"endTime":694.08,"body":"free to join. You'll get gig"},{"speaker":"Chris Spear","startTime":690.48,"endTime":694.08,"body":"opportunities, advice on"},{"speaker":"Chris Spear","startTime":694.08,"endTime":696.15,"body":"building and growing your"},{"speaker":"Chris Spear","startTime":694.08,"endTime":696.15,"body":"business, and you'll never miss"},{"speaker":"Chris Spear","startTime":696.15,"endTime":699.0,"body":"an episode of our podcast. Have"},{"speaker":"Chris Spear","startTime":696.15,"endTime":699.0,"body":"a great week."}]}