{"version":"1.0.0","segments":[{"speaker":"Chris Spear","startTime":0.0,"endTime":2.602,"body":"This is a Chefs"},{"speaker":"Chris Spear","startTime":0.0,"endTime":2.602,"body":"Without Restaurants mini episode"},{"speaker":"Chris Spear","startTime":2.656,"endTime":5.909,"body":"on what it means to be a chef"},{"speaker":"Chris Spear","startTime":2.656,"endTime":5.909,"body":"with Clark Barlowe, I actually"},{"speaker":"Chris Spear","startTime":5.963,"endTime":8.999,"body":"want to start the show by"},{"speaker":"Chris Spear","startTime":5.963,"endTime":8.999,"body":"talking about what it means to"},{"speaker":"Chris Spear","startTime":9.053,"endTime":12.469,"body":"you to be a chef, you know, Chef"},{"speaker":"Chris Spear","startTime":9.053,"endTime":12.469,"body":"means a lot of things to a lot"},{"speaker":"Chris Spear","startTime":12.523,"endTime":15.884,"body":"of different people. You know,"},{"speaker":"Chris Spear","startTime":12.523,"endTime":15.884,"body":"quite often we think of someone"},{"speaker":"Chris Spear","startTime":15.939,"endTime":19.354,"body":"who works in a restaurant, but"},{"speaker":"Chris Spear","startTime":15.939,"endTime":19.354,"body":"what does it mean to you to be a"},{"speaker":"Chris Spear","startTime":19.408,"endTime":19.68,"body":"chef."},{"speaker":"Clark Barlowe","startTime":20.1,"endTime":24.12,"body":"So for me, chefs"},{"speaker":"Clark Barlowe","startTime":20.1,"endTime":24.12,"body":"have always been sort of that"},{"speaker":"Clark Barlowe","startTime":24.15,"endTime":29.88,"body":"enigmatic figure, I sort of came"},{"speaker":"Clark Barlowe","startTime":24.15,"endTime":29.88,"body":"up in the restaurant industry,"},{"speaker":"Clark Barlowe","startTime":30.06,"endTime":33.69,"body":"back in the early 2000s, when"},{"speaker":"Clark Barlowe","startTime":30.06,"endTime":33.69,"body":"chef culture was a little bit"},{"speaker":"Clark Barlowe","startTime":33.69,"endTime":38.16,"body":"different than what it is today."},{"speaker":"Clark Barlowe","startTime":33.69,"endTime":38.16,"body":"But over the course of my career"},{"speaker":"Clark Barlowe","startTime":38.16,"endTime":42.69,"body":"chef really became to me"},{"speaker":"Clark Barlowe","startTime":38.16,"endTime":42.69,"body":"becoming more of a leader, more"},{"speaker":"Clark Barlowe","startTime":42.69,"endTime":46.65,"body":"so than anything else, and not"},{"speaker":"Clark Barlowe","startTime":42.69,"endTime":46.65,"body":"only leading teams and"},{"speaker":"Clark Barlowe","startTime":46.65,"endTime":50.46,"body":"restaurants, or pop up kitchens,"},{"speaker":"Clark Barlowe","startTime":46.65,"endTime":50.46,"body":"or what have you. But really"},{"speaker":"Clark Barlowe","startTime":50.46,"endTime":53.82,"body":"being a leader in the community,"},{"speaker":"Clark Barlowe","startTime":50.46,"endTime":53.82,"body":"and trying to make some real"},{"speaker":"Clark Barlowe","startTime":53.82,"endTime":56.76,"body":"changes, not just in our food"},{"speaker":"Clark Barlowe","startTime":53.82,"endTime":56.76,"body":"policy, but some real social"},{"speaker":"Clark Barlowe","startTime":56.76,"endTime":60.81,"body":"changes as well. And I mean, the"},{"speaker":"Clark Barlowe","startTime":56.76,"endTime":60.81,"body":"things that we can do as chefs"},{"speaker":"Clark Barlowe","startTime":61.05,"endTime":65.91,"body":"aren't just limited to food, and"},{"speaker":"Clark Barlowe","startTime":61.05,"endTime":65.91,"body":"the people that we interact"},{"speaker":"Clark Barlowe","startTime":65.91,"endTime":70.35,"body":"with, through our food, we can"},{"speaker":"Clark Barlowe","startTime":65.91,"endTime":70.35,"body":"do so many other things. I mean,"},{"speaker":"Clark Barlowe","startTime":70.35,"endTime":75.93,"body":"I've lobbied state legislatures"},{"speaker":"Clark Barlowe","startTime":70.35,"endTime":75.93,"body":"to change food laws. I've also"},{"speaker":"Clark Barlowe","startTime":76.02,"endTime":80.82,"body":"got some real big ideas about"},{"speaker":"Clark Barlowe","startTime":76.02,"endTime":80.82,"body":"how we can use our platform as"},{"speaker":"Clark Barlowe","startTime":80.82,"endTime":85.08,"body":"chefs to make some real social"},{"speaker":"Clark Barlowe","startTime":80.82,"endTime":85.08,"body":"changes around the unhoused"},{"speaker":"Clark Barlowe","startTime":85.14,"endTime":87.09,"body":"issue that we're facing all"},{"speaker":"Clark Barlowe","startTime":85.14,"endTime":87.09,"body":"across the country."},{"speaker":"Chris Spear","startTime":87.6,"endTime":89.31,"body":"You know, we're"},{"speaker":"Chris Spear","startTime":87.6,"endTime":89.31,"body":"gonna get more into the whole"},{"speaker":"Chris Spear","startTime":89.34,"endTime":94.5,"body":"forging and stuff. But do you"},{"speaker":"Chris Spear","startTime":89.34,"endTime":94.5,"body":"see foraging, eating wild food,"},{"speaker":"Chris Spear","startTime":94.77,"endTime":97.89,"body":"composting, that kind of stuff?"},{"speaker":"Chris Spear","startTime":94.77,"endTime":97.89,"body":"Do you see that as a big tie"},{"speaker":"Chris Spear","startTime":97.89,"endTime":100.44,"body":"into what's really important in"},{"speaker":"Chris Spear","startTime":97.89,"endTime":100.44,"body":"the food industry?"},{"speaker":"Clark Barlowe","startTime":101.1,"endTime":103.53,"body":"Absolutely. And"},{"speaker":"Clark Barlowe","startTime":101.1,"endTime":103.53,"body":"when we talk about what's"},{"speaker":"Clark Barlowe","startTime":103.53,"endTime":106.08,"body":"important in the food industry,"},{"speaker":"Clark Barlowe","startTime":103.53,"endTime":106.08,"body":"there's so many different things"},{"speaker":"Clark Barlowe","startTime":106.38,"endTime":111.03,"body":"that are important. But"},{"speaker":"Clark Barlowe","startTime":106.38,"endTime":111.03,"body":"sustainability between food or"},{"speaker":"Clark Barlowe","startTime":111.03,"endTime":113.55,"body":"people is one of the most"},{"speaker":"Clark Barlowe","startTime":111.03,"endTime":113.55,"body":"important things that we can"},{"speaker":"Clark Barlowe","startTime":113.55,"endTime":117.42,"body":"think about. And I think people"},{"speaker":"Clark Barlowe","startTime":113.55,"endTime":117.42,"body":"getting that connection to where"},{"speaker":"Clark Barlowe","startTime":117.42,"endTime":121.29,"body":"their food is coming from, is so"},{"speaker":"Clark Barlowe","startTime":117.42,"endTime":121.29,"body":"incredibly important. And the"},{"speaker":"Clark Barlowe","startTime":121.29,"endTime":124.08,"body":"easiest way to do that is to"},{"speaker":"Clark Barlowe","startTime":121.29,"endTime":124.08,"body":"teach people how to find their"},{"speaker":"Clark Barlowe","startTime":124.08,"endTime":124.8,"body":"own food."},{"speaker":"Chris Spear","startTime":125.38,"endTime":127.849,"body":"I hope you enjoyed"},{"speaker":"Chris Spear","startTime":125.38,"endTime":127.849,"body":"today's mini episode with Clark"},{"speaker":"Chris Spear","startTime":127.898,"endTime":130.911,"body":"Barlowe. We had a great full"},{"speaker":"Chris Spear","startTime":127.898,"endTime":130.911,"body":"conversation. But as many of you"},{"speaker":"Chris Spear","startTime":130.96,"endTime":133.874,"body":"know, I like to do some of these"},{"speaker":"Chris Spear","startTime":130.96,"endTime":133.874,"body":"mini episodes specifically"},{"speaker":"Chris Spear","startTime":133.923,"endTime":136.787,"body":"around the topic of what it"},{"speaker":"Chris Spear","startTime":133.923,"endTime":136.787,"body":"means to be a chef. So much of"},{"speaker":"Chris Spear","startTime":136.837,"endTime":139.652,"body":"our conversation will be"},{"speaker":"Chris Spear","startTime":136.837,"endTime":139.652,"body":"focusing on foraging wild foods,"},{"speaker":"Chris Spear","startTime":139.701,"endTime":142.615,"body":"how to prepare some of them,"},{"speaker":"Chris Spear","startTime":139.701,"endTime":142.615,"body":"we've been talking about snail"},{"speaker":"Chris Spear","startTime":142.664,"endTime":145.529,"body":"farming, which I think is really"},{"speaker":"Chris Spear","startTime":142.664,"endTime":145.529,"body":"interesting. So be on the"},{"speaker":"Chris Spear","startTime":145.578,"endTime":148.739,"body":"lookout for that episode. And if"},{"speaker":"Chris Spear","startTime":145.578,"endTime":148.739,"body":"you want to connect with me, go"},{"speaker":"Chris Spear","startTime":148.788,"endTime":151.801,"body":"to Instagram, find me at Chefs"},{"speaker":"Chris Spear","startTime":148.788,"endTime":151.801,"body":"Without Restaurants, and go to"},{"speaker":"Chris Spear","startTime":151.85,"endTime":154.813,"body":"chefs without restaurants.org To"},{"speaker":"Chris Spear","startTime":151.85,"endTime":154.813,"body":"get more information on our"},{"speaker":"Chris Spear","startTime":154.862,"endTime":157.875,"body":"culinary organization dedicated"},{"speaker":"Chris Spear","startTime":154.862,"endTime":157.875,"body":"to helping food entrepreneurs"},{"speaker":"Chris Spear","startTime":157.924,"endTime":160.986,"body":"build and grow their businesses."},{"speaker":"Chris Spear","startTime":157.924,"endTime":160.986,"body":"And please stick around for a"},{"speaker":"Chris Spear","startTime":161.036,"endTime":164.74,"body":"word from this week's sponsor,"},{"speaker":"Chris Spear","startTime":161.036,"endTime":164.74,"body":"the United States personal chef Association."},{"speaker":"Chris Spear","startTime":164.0,"endTime":165.08,"body":"Over the past 30 years, the"},{"speaker":"Chris Spear","startTime":164.0,"endTime":165.08,"body":"world of the personal chef has"},{"speaker":"Chris Spear","startTime":165.08,"endTime":166.28,"body":"grown in importance to fulfill"},{"speaker":"Chris Spear","startTime":165.08,"endTime":166.28,"body":"those dining needs. While the"},{"speaker":"Chris Spear","startTime":166.28,"endTime":167.6,"body":"pandemic certainly upended the"},{"speaker":"Chris Spear","startTime":166.28,"endTime":167.6,"body":"restaurant experience, it"},{"speaker":"Chris Spear","startTime":167.6,"endTime":173.39,"body":"allowed personal chefs to close"},{"speaker":"Chris Spear","startTime":167.6,"endTime":173.39,"body":"that dining gap. Central to all"},{"speaker":"Chris Spear","startTime":173.42,"endTime":181.97,"body":"of that is the United States"},{"speaker":"Chris Spear","startTime":173.42,"endTime":181.97,"body":"personal chef Association,"},{"speaker":"Chris Spear","startTime":182.63,"endTime":186.92,"body":"representing nearly 1000 chefs"},{"speaker":"Chris Spear","startTime":182.63,"endTime":186.92,"body":"around the US and Canada. USPCA"},{"speaker":"Chris Spear","startTime":187.22,"endTime":190.4,"body":"provides a strategic backbone to"},{"speaker":"Chris Spear","startTime":187.22,"endTime":190.4,"body":"those chefs that includes"},{"speaker":"Chris Spear","startTime":190.4,"endTime":194.45,"body":"liability insurance, training,"},{"speaker":"Chris Spear","startTime":190.4,"endTime":194.45,"body":"communications, certification,"},{"speaker":"Chris Spear","startTime":194.48,"endTime":197.72,"body":"and more. It's a reassurance to"},{"speaker":"Chris Spear","startTime":194.48,"endTime":197.72,"body":"consumers that the chef coming"},{"speaker":"Chris Spear","startTime":197.72,"endTime":200.45,"body":"into their home is prepared to"},{"speaker":"Chris Spear","startTime":197.72,"endTime":200.45,"body":"offer them an experience with"},{"speaker":"Chris Spear","startTime":200.45,"endTime":203.9,"body":"their meal. USPTA provides"},{"speaker":"Chris Spear","startTime":200.45,"endTime":203.9,"body":"training to become a personal"},{"speaker":"Chris Spear","startTime":203.9,"endTime":207.47,"body":"chef through our preparatory"},{"speaker":"Chris Spear","startTime":203.9,"endTime":207.47,"body":"membership. Looking to showcase"},{"speaker":"Chris Spear","startTime":207.47,"endTime":209.96,"body":"your products or services to our"},{"speaker":"Chris Spear","startTime":207.47,"endTime":209.96,"body":"chefs and their clients."},{"speaker":"Chris Spear","startTime":210.14,"endTime":214.34,"body":"partnership opportunities are"},{"speaker":"Chris Spear","startTime":210.14,"endTime":214.34,"body":"available. Call Angela today at"},{"speaker":"Chris Spear","startTime":214.37,"endTime":226.04,"body":"1-800-995-2138 extension 705 or"},{"speaker":"Chris Spear","startTime":214.37,"endTime":226.04,"body":"email her at aprather@uspca.com"},{"speaker":"Chris Spear","startTime":226.07,"endTime":229.07,"body":"for membership and partner info."},{"speaker":"Chris Spear","startTime":226.07,"endTime":229.07,"body":"Go to chefs without"},{"speaker":"Chris Spear","startTime":229.07,"endTime":232.61,"body":"restaurants.org To find our"},{"speaker":"Chris Spear","startTime":229.07,"endTime":232.61,"body":"Facebook group, mailing list and"},{"speaker":"Chris Spear","startTime":232.61,"endTime":236.81,"body":"shift database. The community's"},{"speaker":"Chris Spear","startTime":232.61,"endTime":236.81,"body":"free to join. You'll get gig"},{"speaker":"Chris Spear","startTime":236.81,"endTime":239.06,"body":"opportunities, advice on"},{"speaker":"Chris Spear","startTime":236.81,"endTime":239.06,"body":"building and growing your"},{"speaker":"Chris Spear","startTime":239.06,"endTime":242.66,"body":"business and you'll never miss"},{"speaker":"Chris Spear","startTime":239.06,"endTime":242.66,"body":"an episode of our podcast. Have"},{"speaker":"Chris Spear","startTime":242.66,"endTime":243.29,"body":"a great week."}]}