{"version":"1.0.0","segments":[{"speaker":"Chris Spear","startTime":0.69,"endTime":2.867,"body":"What is a chef?"},{"speaker":"Chris Spear","startTime":0.69,"endTime":2.867,"body":"This is something I've been"},{"speaker":"Chris Spear","startTime":2.918,"endTime":6.007,"body":"exploring this season on Chefs"},{"speaker":"Chris Spear","startTime":2.918,"endTime":6.007,"body":"Without Restaurants. I'm Chris"},{"speaker":"Chris Spear","startTime":6.058,"endTime":9.147,"body":"spear. And on this show, I talk"},{"speaker":"Chris Spear","startTime":6.058,"endTime":9.147,"body":"to culinary entrepreneurs and"},{"speaker":"Chris Spear","startTime":9.197,"endTime":12.439,"body":"people in the food and beverage"},{"speaker":"Chris Spear","startTime":9.197,"endTime":12.439,"body":"industry who aren't working in a"},{"speaker":"Chris Spear","startTime":12.489,"endTime":15.68,"body":"traditional restaurant setting."},{"speaker":"Chris Spear","startTime":12.489,"endTime":15.68,"body":"As part of these conversations,"},{"speaker":"Chris Spear","startTime":15.73,"endTime":18.87,"body":"I've been asking my guests what"},{"speaker":"Chris Spear","startTime":15.73,"endTime":18.87,"body":"it means to be a chef since so"},{"speaker":"Chris Spear","startTime":18.921,"endTime":21.655,"body":"much of our discussion about"},{"speaker":"Chris Spear","startTime":18.921,"endTime":21.655,"body":"what a chef is relates to"},{"speaker":"Chris Spear","startTime":21.706,"endTime":24.441,"body":"restaurants. But this is the"},{"speaker":"Chris Spear","startTime":21.706,"endTime":24.441,"body":"Chefs Without Restaurants"},{"speaker":"Chris Spear","startTime":24.491,"endTime":27.53,"body":"podcast. So today's answer comes"},{"speaker":"Chris Spear","startTime":24.491,"endTime":27.53,"body":"from the one the only Carla"},{"speaker":"Chris Spear","startTime":27.581,"endTime":30.72,"body":"Hall. I got to speak with Carla"},{"speaker":"Chris Spear","startTime":27.581,"endTime":30.72,"body":"recently for the show, and I'm"},{"speaker":"Chris Spear","startTime":30.771,"endTime":34.012,"body":"so excited to release the whole"},{"speaker":"Chris Spear","startTime":30.771,"endTime":34.012,"body":"episode. But like I've done with"},{"speaker":"Chris Spear","startTime":34.063,"endTime":36.949,"body":"most of the episodes this"},{"speaker":"Chris Spear","startTime":34.063,"endTime":36.949,"body":"season, I take this snippet out"},{"speaker":"Chris Spear","startTime":37.0,"endTime":40.292,"body":"of the show, and release it here"},{"speaker":"Chris Spear","startTime":37.0,"endTime":40.292,"body":"just for a quick opinion of what"},{"speaker":"Chris Spear","startTime":40.342,"endTime":43.381,"body":"Carla thinks it means to be a"},{"speaker":"Chris Spear","startTime":40.342,"endTime":43.381,"body":"chef, this part will not be in"},{"speaker":"Chris Spear","startTime":43.432,"endTime":46.42,"body":"the full episode. So if you"},{"speaker":"Chris Spear","startTime":43.432,"endTime":46.42,"body":"listen to this, don't think you"},{"speaker":"Chris Spear","startTime":46.47,"endTime":49.509,"body":"don't need to listen to the"},{"speaker":"Chris Spear","startTime":46.47,"endTime":49.509,"body":"whole episode. Because when that"},{"speaker":"Chris Spear","startTime":49.559,"endTime":52.649,"body":"comes out, you're really gonna"},{"speaker":"Chris Spear","startTime":49.559,"endTime":52.649,"body":"want to listen to that one. So"},{"speaker":"Chris Spear","startTime":52.699,"endTime":55.687,"body":"I'm sure many of you know of"},{"speaker":"Chris Spear","startTime":52.699,"endTime":55.687,"body":"Carla, she was on Top Chef for"},{"speaker":"Chris Spear","startTime":55.738,"endTime":58.928,"body":"two seasons, she was a co host"},{"speaker":"Chris Spear","startTime":55.738,"endTime":58.928,"body":"on the two. She's got cookbooks,"},{"speaker":"Chris Spear","startTime":58.979,"endTime":62.119,"body":"done culinary residencies, and"},{"speaker":"Chris Spear","startTime":58.979,"endTime":62.119,"body":"so much more. So I'll keep this"},{"speaker":"Chris Spear","startTime":62.169,"endTime":65.41,"body":"intro short. Actually, when this"},{"speaker":"Chris Spear","startTime":62.169,"endTime":65.41,"body":"episode comes out, I'm going to"},{"speaker":"Chris Spear","startTime":65.461,"endTime":68.652,"body":"be over and Wales and England."},{"speaker":"Chris Spear","startTime":65.461,"endTime":68.652,"body":"But feel free to continue to hit"},{"speaker":"Chris Spear","startTime":68.702,"endTime":71.488,"body":"me up at Chefs Without"},{"speaker":"Chris Spear","startTime":68.702,"endTime":71.488,"body":"Restaurants on Instagram. And if"},{"speaker":"Chris Spear","startTime":71.538,"endTime":74.729,"body":"you really want to get a hold of"},{"speaker":"Chris Spear","startTime":71.538,"endTime":74.729,"body":"me, you can always email me at"},{"speaker":"Chris Spear","startTime":74.779,"endTime":77.109,"body":"chefs without"},{"speaker":"Chris Spear","startTime":74.779,"endTime":77.109,"body":"restaurants@gmail.com. And since"},{"speaker":"Chris Spear","startTime":77.159,"endTime":80.299,"body":"I'm gonna be out of the country,"},{"speaker":"Chris Spear","startTime":77.159,"endTime":80.299,"body":"I probably won't be promoting"},{"speaker":"Chris Spear","startTime":80.35,"endTime":83.388,"body":"this as heavily as I normally"},{"speaker":"Chris Spear","startTime":80.35,"endTime":83.388,"body":"do. So I'd love for all of you"},{"speaker":"Chris Spear","startTime":83.439,"endTime":86.376,"body":"to share this episode. If you"},{"speaker":"Chris Spear","startTime":83.439,"endTime":86.376,"body":"like this, share it, get the"},{"speaker":"Chris Spear","startTime":86.427,"endTime":88.2,"body":"word out, I would really love that."},{"speaker":"Chris Spear","startTime":88.2,"endTime":92.027,"body":"And of course, a huge shout out"},{"speaker":"Chris Spear","startTime":88.2,"endTime":92.027,"body":"to this week's sponsor, the"},{"speaker":"Chris Spear","startTime":92.092,"endTime":95.984,"body":"United States personal chef"},{"speaker":"Chris Spear","startTime":92.092,"endTime":95.984,"body":"association. So our mini episode"},{"speaker":"Chris Spear","startTime":96.049,"endTime":100.006,"body":"will be coming up right after a"},{"speaker":"Chris Spear","startTime":96.049,"endTime":100.006,"body":"word from the USPCA. Over the"},{"speaker":"Chris Spear","startTime":100.071,"endTime":103.833,"body":"past 30 years, the world of the"},{"speaker":"Chris Spear","startTime":100.071,"endTime":103.833,"body":"personal chef has grown in"},{"speaker":"Chris Spear","startTime":103.898,"endTime":107.79,"body":"importance to fulfill those"},{"speaker":"Chris Spear","startTime":103.898,"endTime":107.79,"body":"dining needs. While the pandemic"},{"speaker":"Chris Spear","startTime":107.855,"endTime":112.007,"body":"certainly upended the restaurant"},{"speaker":"Chris Spear","startTime":107.855,"endTime":112.007,"body":"experience, it allowed personal"},{"speaker":"Chris Spear","startTime":112.072,"endTime":116.029,"body":"chefs to close that dining gap."},{"speaker":"Chris Spear","startTime":112.072,"endTime":116.029,"body":"Central to all of that is the"},{"speaker":"Chris Spear","startTime":116.094,"endTime":119.986,"body":"United States personal chef"},{"speaker":"Chris Spear","startTime":116.094,"endTime":119.986,"body":"Association, representing nearly"},{"speaker":"Chris Spear","startTime":120.051,"endTime":123.489,"body":"1000 chefs around the US and"},{"speaker":"Chris Spear","startTime":120.051,"endTime":123.489,"body":"Canada. 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USPCA provides"},{"speaker":"Chris Spear","startTime":138.733,"endTime":142.366,"body":"training to become a personal"},{"speaker":"Chris Spear","startTime":142.431,"endTime":146.323,"body":"chef through our preparatory"},{"speaker":"Chris Spear","startTime":142.431,"endTime":146.323,"body":"membership. Looking to showcase"},{"speaker":"Chris Spear","startTime":146.388,"endTime":150.085,"body":"your products or services to our"},{"speaker":"Chris Spear","startTime":146.388,"endTime":150.085,"body":"chefs and their clients."},{"speaker":"Chris Spear","startTime":150.15,"endTime":154.107,"body":"partnership opportunities are"},{"speaker":"Chris Spear","startTime":150.15,"endTime":154.107,"body":"available. Call Angela today at"},{"speaker":"Chris Spear","startTime":154.172,"endTime":157.156,"body":"1-800-995-2138. Extension 705."},{"speaker":"Chris Spear","startTime":154.172,"endTime":157.156,"body":"Or email her at"},{"speaker":"Chris Spear","startTime":157.221,"endTime":160.53,"body":"aprather@uspca.com for"},{"speaker":"Chris Spear","startTime":157.221,"endTime":160.53,"body":"membership and partner info."},{"speaker":"Chris Spear","startTime":160.53,"endTime":163.61,"body":"So you know, this is the Chefs"},{"speaker":"Chris Spear","startTime":160.53,"endTime":163.61,"body":"Without Restaurants podcast, one"},{"speaker":"Chris Spear","startTime":163.659,"endTime":166.447,"body":"of the questions I've been"},{"speaker":"Chris Spear","startTime":163.659,"endTime":166.447,"body":"asking everyone this season is"},{"speaker":"Chris Spear","startTime":166.496,"endTime":169.528,"body":"what does it mean to you to be a"},{"speaker":"Chris Spear","startTime":166.496,"endTime":169.528,"body":"chef, you know, as so much of"},{"speaker":"Chris Spear","startTime":169.577,"endTime":172.511,"body":"the world identify chef, as"},{"speaker":"Chris Spear","startTime":169.577,"endTime":172.511,"body":"someone working in a restaurant,"},{"speaker":"Chris Spear","startTime":172.56,"endTime":175.592,"body":"you don't work in a restaurant?"},{"speaker":"Chris Spear","startTime":172.56,"endTime":175.592,"body":"So what does it mean to you to"},{"speaker":"Chris Spear","startTime":175.64,"endTime":176.13,"body":"be a chef?"},{"speaker":"Carla Hall","startTime":176.13,"endTime":179.006,"body":"Um, for me it is"},{"speaker":"Carla Hall","startTime":176.13,"endTime":179.006,"body":"well, you know, it's funny"},{"speaker":"Carla Hall","startTime":179.072,"endTime":183.286,"body":"because chef is a manager, they"},{"speaker":"Carla Hall","startTime":179.072,"endTime":183.286,"body":"are the head they are the lead,"},{"speaker":"Carla Hall","startTime":183.353,"endTime":187.567,"body":"they have the they're the ones"},{"speaker":"Carla Hall","startTime":183.353,"endTime":187.567,"body":"who almost like the puppeteer in"},{"speaker":"Carla Hall","startTime":187.634,"endTime":191.713,"body":"a restaurant. I feel likewhen my"},{"speaker":"Carla Hall","startTime":187.634,"endTime":191.713,"body":"husband gets offended for me"},{"speaker":"Carla Hall","startTime":191.78,"endTime":195.726,"body":"when people call me a cook, I'm"},{"speaker":"Carla Hall","startTime":191.78,"endTime":195.726,"body":"like, but a chef is a cook."},{"speaker":"Carla Hall","startTime":195.793,"endTime":199.74,"body":"Sometimes a chef isn't a cook,"},{"speaker":"Carla Hall","startTime":195.793,"endTime":199.74,"body":"but a cook as a cook, right."},{"speaker":"Carla Hall","startTime":200.91,"endTime":206.55,"body":"So I think in my world than a"},{"speaker":"Carla Hall","startTime":200.91,"endTime":206.55,"body":"chef is creating menus and"},{"speaker":"Carla Hall","startTime":206.55,"endTime":211.98,"body":"creating experiences, which I"},{"speaker":"Carla Hall","startTime":206.55,"endTime":211.98,"body":"still do, creating recipes that"},{"speaker":"Carla Hall","startTime":211.98,"endTime":218.97,"body":"are executed in various places."},{"speaker":"Carla Hall","startTime":211.98,"endTime":218.97,"body":"And it is managing a kitchen on"},{"speaker":"Carla Hall","startTime":218.97,"endTime":220.44,"body":"a much smaller level."},{"speaker":"Carla Hall","startTime":221.61,"endTime":226.235,"body":"I have been challenged by people"},{"speaker":"Carla Hall","startTime":221.61,"endTime":226.235,"body":"who will say so do you have a"},{"speaker":"Carla Hall","startTime":226.309,"endTime":230.86,"body":"restaurant? And I'm like no. And"},{"speaker":"Carla Hall","startTime":226.309,"endTime":230.86,"body":"they're like so what are you"},{"speaker":"Carla Hall","startTime":230.935,"endTime":235.411,"body":"doing now? I you know, they want"},{"speaker":"Carla Hall","startTime":230.935,"endTime":235.411,"body":"to they place this value on"},{"speaker":"Carla Hall","startTime":235.485,"endTime":240.185,"body":"having a restaurant and because"},{"speaker":"Carla Hall","startTime":235.485,"endTime":240.185,"body":"the layperson doesn't see other"},{"speaker":"Carla Hall","startTime":240.26,"endTime":244.736,"body":"jobs where chefs or cooks can be"},{"speaker":"Carla Hall","startTime":240.26,"endTime":244.736,"body":"they sort of poopoo you and"},{"speaker":"Carla Hall","startTime":244.811,"endTime":249.436,"body":"devalue you. Andyou know, it's"},{"speaker":"Carla Hall","startTime":244.811,"endTime":249.436,"body":"an eye roll. And in sometimes I"},{"speaker":"Carla Hall","startTime":249.511,"endTime":253.838,"body":"feel like I want to educate"},{"speaker":"Carla Hall","startTime":249.511,"endTime":253.838,"body":"them. And then I'm like, Well,"},{"speaker":"Carla Hall","startTime":253.912,"endTime":258.761,"body":"why? Why? Why do I have to spend"},{"speaker":"Carla Hall","startTime":253.912,"endTime":258.761,"body":"some of that as we go, you know,"},{"speaker":"Carla Hall","startTime":258.836,"endTime":261.149,"body":"not saying that you but like me"},{"speaker":"Chris Spear","startTime":262.47,"endTime":266.04,"body":"as someone who"},{"speaker":"Chris Spear","startTime":262.47,"endTime":266.04,"body":"loves what they do, but I've"},{"speaker":"Chris Spear","startTime":266.07,"endTime":268.35,"body":"cooked in retirement"},{"speaker":"Chris Spear","startTime":266.07,"endTime":268.35,"body":"communities, which translates to"},{"speaker":"Chris Spear","startTime":268.35,"endTime":271.41,"body":"like nursing homes, right? So"},{"speaker":"Chris Spear","startTime":268.35,"endTime":271.41,"body":"like people say like, Oh, what"},{"speaker":"Chris Spear","startTime":271.41,"endTime":274.08,"body":"do you do? And you tell them"},{"speaker":"Chris Spear","startTime":271.41,"endTime":274.08,"body":"you're a chef and then at a"},{"speaker":"Chris Spear","startTime":274.08,"endTime":277.29,"body":"retirement community that you"},{"speaker":"Chris Spear","startTime":274.08,"endTime":277.29,"body":"kind of get this like as a no"},{"speaker":"Chris Spear","startTime":277.29,"endTime":279.78,"body":"you don't understand what I like"},{"speaker":"Chris Spear","startTime":277.29,"endTime":279.78,"body":"I get really excited want to"},{"speaker":"Chris Spear","startTime":279.78,"endTime":282.3,"body":"explain, you know all the cool"},{"speaker":"Chris Spear","startTime":279.78,"endTime":282.3,"body":"things we're doing, but I feel"},{"speaker":"Chris Spear","startTime":282.3,"endTime":284.13,"body":"like I've lost them because they"},{"speaker":"Chris Spear","startTime":282.3,"endTime":284.13,"body":"just want to hear that I cook at"},{"speaker":"Chris Spear","startTime":284.13,"endTime":287.04,"body":"some like Fancy Pants"},{"speaker":"Chris Spear","startTime":284.13,"endTime":287.04,"body":"restaurant. Yeah, because they"},{"speaker":"Chris Spear","startTime":287.04,"endTime":289.47,"body":"want to be able to have your"},{"speaker":"Chris Spear","startTime":287.04,"endTime":289.47,"body":"food. They want to be able to"},{"speaker":"Chris Spear","startTime":289.53,"endTime":293.28,"body":"like to taste your food. But yes"},{"speaker":"Chris Spear","startTime":289.53,"endTime":293.28,"body":"to that point. I've also run"},{"speaker":"Chris Spear","startTime":293.28,"endTime":296.58,"body":"into some chefs who were working"},{"speaker":"Chris Spear","startTime":293.28,"endTime":296.58,"body":"in restaurants and I saw them"},{"speaker":"Chris Spear","startTime":297.48,"endTime":299.97,"body":"later at events and they are now"},{"speaker":"Carla Hall","startTime":300.0,"endTime":303.48,"body":"work with chefs. And"},{"speaker":"Carla Hall","startTime":300.0,"endTime":303.48,"body":"almost apologetically they're"},{"speaker":"Carla Hall","startTime":303.48,"endTime":307.29,"body":"like, Yeah, I work here now. And"},{"speaker":"Carla Hall","startTime":303.48,"endTime":307.29,"body":"I said, so how's that quality"},{"speaker":"Carla Hall","startTime":307.29,"endTime":310.53,"body":"time with your family? They're"},{"speaker":"Carla Hall","startTime":307.29,"endTime":310.53,"body":"like, Oh, it's great. I said,"},{"speaker":"Carla Hall","startTime":310.53,"endTime":314.58,"body":"yeah. How about those holidays?"},{"speaker":"Carla Hall","startTime":310.53,"endTime":314.58,"body":"Like, oh, yeah, so yeah, I said,"},{"speaker":"Carla Hall","startTime":314.58,"endTime":317.25,"body":"this is the other side of"},{"speaker":"Carla Hall","startTime":314.58,"endTime":317.25,"body":"things. It's not always at a"},{"speaker":"Carla Hall","startTime":317.25,"endTime":321.36,"body":"restaurant where you have this"},{"speaker":"Carla Hall","startTime":317.25,"endTime":321.36,"body":"joy and balance of life. And it"},{"speaker":"Carla Hall","startTime":321.36,"endTime":324.42,"body":"wasn't until almost like just"},{"speaker":"Carla Hall","startTime":321.36,"endTime":324.42,"body":"talking to them that they're"},{"speaker":"Carla Hall","startTime":324.42,"endTime":327.81,"body":"like, Okay, she's not gonna"},{"speaker":"Carla Hall","startTime":324.42,"endTime":327.81,"body":"judge me. But again, it is ego,"},{"speaker":"Carla Hall","startTime":327.81,"endTime":331.71,"body":"because when you go to culinary"},{"speaker":"Carla Hall","startTime":327.81,"endTime":331.71,"body":"school, it's all geared toward"},{"speaker":"Carla Hall","startTime":331.74,"endTime":337.35,"body":"restaurants. You are told this"},{"speaker":"Carla Hall","startTime":331.74,"endTime":337.35,"body":"is where you should be. For the"},{"speaker":"Carla Hall","startTime":337.35,"endTime":341.55,"body":"most part. 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And I love"},{"speaker":"Carla Hall","startTime":369.12,"endTime":373.8,"body":"kind of highlighting that and"},{"speaker":"Carla Hall","startTime":373.83,"endTime":376.47,"body":"what cool things you could do."},{"speaker":"Carla Hall","startTime":373.83,"endTime":376.47,"body":"And hopefully, there's a young"},{"speaker":"Carla Hall","startTime":376.47,"endTime":379.32,"body":"person out there somewhere who's"},{"speaker":"Carla Hall","startTime":376.47,"endTime":379.32,"body":"like, oh, wow, I never realized"},{"speaker":"Carla Hall","startTime":379.32,"endTime":382.95,"body":"that I could work for a company,"},{"speaker":"Carla Hall","startTime":379.32,"endTime":382.95,"body":"Dave transit, who's been on my"},{"speaker":"Carla Hall","startTime":382.95,"endTime":385.05,"body":"show. He works for Breville"},{"speaker":"Carla Hall","startTime":382.95,"endTime":385.05,"body":"Polly science and he travels the"},{"speaker":"Carla Hall","startTime":385.05,"endTime":388.05,"body":"world teaching like Michelin"},{"speaker":"Carla Hall","startTime":385.05,"endTime":388.05,"body":"star chefs how to use you know,"},{"speaker":"Carla Hall","startTime":388.05,"endTime":391.17,"body":"their induction cooktops. Like,"},{"speaker":"Carla Hall","startTime":388.05,"endTime":391.17,"body":"yes, so cool. Like, how cool is"},{"speaker":"Carla Hall","startTime":391.17,"endTime":395.85,"body":"that? Yeah, yeah, even making a"},{"speaker":"Carla Hall","startTime":391.17,"endTime":395.85,"body":"product even, you know, coming"},{"speaker":"Carla Hall","startTime":395.85,"endTime":399.99,"body":"out and you decide that you want"},{"speaker":"Carla Hall","startTime":395.85,"endTime":399.99,"body":"to do pickles. 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Go to chefs without"},{"speaker":"Carla Hall","startTime":410.73,"endTime":414.18,"body":"restaurants.org To find our"},{"speaker":"Carla Hall","startTime":414.18,"endTime":418.32,"body":"Facebook group, mailing list and"},{"speaker":"Carla Hall","startTime":414.18,"endTime":418.32,"body":"Chef database. The community is"},{"speaker":"Carla Hall","startTime":418.32,"endTime":421.89,"body":"free to join. You'll get gig"},{"speaker":"Carla Hall","startTime":418.32,"endTime":421.89,"body":"opportunities, advice on"},{"speaker":"Carla Hall","startTime":421.89,"endTime":423.96,"body":"building and growing your"},{"speaker":"Carla Hall","startTime":421.89,"endTime":423.96,"body":"business and you'll never miss"},{"speaker":"Carla Hall","startTime":423.96,"endTime":426.84,"body":"an episode of our podcast. Have"},{"speaker":"Carla Hall","startTime":423.96,"endTime":426.84,"body":"a great week."}]}