{"version":"1.0.0","segments":[{"speaker":"Chris Spear","startTime":0.45,"endTime":3.0,"body":"Did you know that"},{"speaker":"Chris Spear","startTime":0.45,"endTime":3.0,"body":"at Harvard if there aren't any"},{"speaker":"Chris Spear","startTime":3.0,"endTime":7.02,"body":"concentrations you like you can"},{"speaker":"Chris Spear","startTime":3.0,"endTime":7.02,"body":"apply to have one created? No,"},{"speaker":"Chris Spear","startTime":7.02,"endTime":10.47,"body":"seriously. And that's just one"},{"speaker":"Chris Spear","startTime":7.02,"endTime":10.47,"body":"of the interesting things you're"},{"speaker":"Chris Spear","startTime":10.47,"endTime":14.04,"body":"going to learn from today's"},{"speaker":"Chris Spear","startTime":10.47,"endTime":14.04,"body":"guest. This is Chris spear and"},{"speaker":"Chris Spear","startTime":14.04,"endTime":16.2,"body":"you're listening to Chefs"},{"speaker":"Chris Spear","startTime":14.04,"endTime":16.2,"body":"Without Restaurants, the show"},{"speaker":"Chris Spear","startTime":16.2,"endTime":19.05,"body":"where I speak with culinary"},{"speaker":"Chris Spear","startTime":16.2,"endTime":19.05,"body":"entrepreneurs and people working"},{"speaker":"Chris Spear","startTime":19.05,"endTime":21.48,"body":"in the food and beverage"},{"speaker":"Chris Spear","startTime":19.05,"endTime":21.48,"body":"industry outside of a"},{"speaker":"Chris Spear","startTime":21.48,"endTime":25.62,"body":"traditional restaurant setting."},{"speaker":"Chris Spear","startTime":21.48,"endTime":25.62,"body":"This week, my guest is Nick"},{"speaker":"Chris Spear","startTime":25.62,"endTime":28.83,"body":"DiGiovanni. Nick was a"},{"speaker":"Chris Spear","startTime":25.62,"endTime":28.83,"body":"MasterChef finalist on season"},{"speaker":"Chris Spear","startTime":28.83,"endTime":32.82,"body":"10. By the way, he went on that"},{"speaker":"Chris Spear","startTime":28.83,"endTime":32.82,"body":"show while attending Harvard, no"},{"speaker":"Chris Spear","startTime":32.82,"endTime":35.85,"body":"small feat there. It's a great"},{"speaker":"Chris Spear","startTime":32.82,"endTime":35.85,"body":"story, and I don't want to give"},{"speaker":"Chris Spear","startTime":35.85,"endTime":39.15,"body":"too much of it away in the intro"},{"speaker":"Chris Spear","startTime":35.85,"endTime":39.15,"body":"here. Since then, he has been"},{"speaker":"Chris Spear","startTime":39.15,"endTime":42.69,"body":"creating food and cooking"},{"speaker":"Chris Spear","startTime":39.15,"endTime":42.69,"body":"content online. His videos are"},{"speaker":"Chris Spear","startTime":42.69,"endTime":45.72,"body":"both educational and funny,"},{"speaker":"Chris Spear","startTime":42.69,"endTime":45.72,"body":"often done in collaboration with"},{"speaker":"Chris Spear","startTime":45.72,"endTime":48.96,"body":"other celebrities and YouTube"},{"speaker":"Chris Spear","startTime":45.72,"endTime":48.96,"body":"personalities. He's made"},{"speaker":"Chris Spear","startTime":48.96,"endTime":52.65,"body":"slushies with Mr. Beast, chili"},{"speaker":"Chris Spear","startTime":48.96,"endTime":52.65,"body":"with Kevin from the office, and"},{"speaker":"Chris Spear","startTime":52.65,"endTime":55.35,"body":"he recently broke the Guinness"},{"speaker":"Chris Spear","startTime":52.65,"endTime":55.35,"body":"Book of World Records for the"},{"speaker":"Chris Spear","startTime":55.35,"endTime":59.4,"body":"largest Beef Wellington. That"},{"speaker":"Chris Spear","startTime":55.35,"endTime":59.4,"body":"video by the way, featured"},{"speaker":"Chris Spear","startTime":59.4,"endTime":63.57,"body":"someone you might have heard of"},{"speaker":"Chris Spear","startTime":59.4,"endTime":63.57,"body":"Gordon Ramsay. Nick still seems"},{"speaker":"Chris Spear","startTime":63.57,"endTime":66.99,"body":"pretty grounded. While grateful"},{"speaker":"Chris Spear","startTime":63.57,"endTime":66.99,"body":"for his fans and followers, he"},{"speaker":"Chris Spear","startTime":66.99,"endTime":69.66,"body":"says he doesn't get caught up in"},{"speaker":"Chris Spear","startTime":66.99,"endTime":69.66,"body":"the numbers on the analytics."},{"speaker":"Chris Spear","startTime":70.44,"endTime":73.71,"body":"Last week, he released his first"},{"speaker":"Chris Spear","startTime":70.44,"endTime":73.71,"body":"cookbook, knife drop creative"},{"speaker":"Chris Spear","startTime":73.71,"endTime":76.83,"body":"recipes anyone can cook. And of"},{"speaker":"Chris Spear","startTime":73.71,"endTime":76.83,"body":"course, we're gonna be talking"},{"speaker":"Chris Spear","startTime":76.83,"endTime":80.73,"body":"about that as well. So whether"},{"speaker":"Chris Spear","startTime":76.83,"endTime":80.73,"body":"you're a chef, home cook, or one"},{"speaker":"Chris Spear","startTime":80.73,"endTime":83.55,"body":"of Nick's 20 million fans, I"},{"speaker":"Chris Spear","startTime":80.73,"endTime":83.55,"body":"think you're gonna enjoy this"},{"speaker":"Chris Spear","startTime":83.55,"endTime":87.06,"body":"episode. As always, I love"},{"speaker":"Chris Spear","startTime":83.55,"endTime":87.06,"body":"connecting with my listeners."},{"speaker":"Chris Spear","startTime":87.33,"endTime":90.3,"body":"The best way to reach me is by"},{"speaker":"Chris Spear","startTime":87.33,"endTime":90.3,"body":"finding me on Instagram at Chefs"},{"speaker":"Chris Spear","startTime":90.3,"endTime":94.47,"body":"Without Restaurants, and my DMs"},{"speaker":"Chris Spear","startTime":90.3,"endTime":94.47,"body":"are always open. And all I ask"},{"speaker":"Chris Spear","startTime":94.47,"endTime":96.87,"body":"is that if you enjoy the show,"},{"speaker":"Chris Spear","startTime":94.47,"endTime":96.87,"body":"please share it with a friend."},{"speaker":"Chris Spear","startTime":97.47,"endTime":99.96,"body":"And the show is made possible"},{"speaker":"Chris Spear","startTime":97.47,"endTime":99.96,"body":"with the support of my sponsors."},{"speaker":"Chris Spear","startTime":100.56,"endTime":102.99,"body":"This week's episode is brought"},{"speaker":"Chris Spear","startTime":100.56,"endTime":102.99,"body":"to you by the United States"},{"speaker":"Chris Spear","startTime":102.99,"endTime":105.27,"body":"personal chef Association and"},{"speaker":"Chris Spear","startTime":102.99,"endTime":105.27,"body":"hire a chef."},{"speaker":"Chris Spear","startTime":106.41,"endTime":108.84,"body":"Are you a personal chef looking"},{"speaker":"Chris Spear","startTime":106.41,"endTime":108.84,"body":"for support and growth"},{"speaker":"Chris Spear","startTime":108.84,"endTime":112.38,"body":"opportunities? Look no further"},{"speaker":"Chris Spear","startTime":108.84,"endTime":112.38,"body":"than the United States personal"},{"speaker":"Chris Spear","startTime":112.38,"endTime":116.07,"body":"chef association with nearly"},{"speaker":"Chris Spear","startTime":112.38,"endTime":116.07,"body":"1000 members across the US and"},{"speaker":"Chris Spear","startTime":116.07,"endTime":120.9,"body":"Canada. USPCA provides liability"},{"speaker":"Chris Spear","startTime":116.07,"endTime":120.9,"body":"insurance certification lead"},{"speaker":"Chris Spear","startTime":120.9,"endTime":124.23,"body":"generation and more. Consumers"},{"speaker":"Chris Spear","startTime":120.9,"endTime":124.23,"body":"can trust that their meal"},{"speaker":"Chris Spear","startTime":124.23,"endTime":128.82,"body":"experience is insured and"},{"speaker":"Chris Spear","startTime":124.23,"endTime":128.82,"body":"supported by USPCA. And now for"},{"speaker":"Chris Spear","startTime":128.82,"endTime":132.9,"body":"a limited time, save $75 on new"},{"speaker":"Chris Spear","startTime":128.82,"endTime":132.9,"body":"membership and get your premier"},{"speaker":"Chris Spear","startTime":132.9,"endTime":140.22,"body":"listing on hire chef by using"},{"speaker":"Chris Spear","startTime":132.9,"endTime":140.22,"body":"the code TaxBreak 2023 at"},{"speaker":"Chris Spear","startTime":140.25,"endTime":144.9,"body":"uspca.com Plus, if you have"},{"speaker":"Chris Spear","startTime":140.25,"endTime":144.9,"body":"products or services to sell"},{"speaker":"Chris Spear","startTime":144.9,"endTime":148.38,"body":"chefs and their clients showcase"},{"speaker":"Chris Spear","startTime":144.9,"endTime":148.38,"body":"your business on hireachef and"},{"speaker":"Chris Spear","startTime":148.38,"endTime":152.88,"body":"USPCA websites with our great"},{"speaker":"Chris Spear","startTime":148.38,"endTime":152.88,"body":"introductory packages. To learn"},{"speaker":"Chris Spear","startTime":152.88,"endTime":155.37,"body":"more about membership"},{"speaker":"Chris Spear","startTime":152.88,"endTime":155.37,"body":"advertising or partnership"},{"speaker":"Chris Spear","startTime":155.4,"endTime":162.3,"body":"opportunitie, call Angela at"},{"speaker":"Chris Spear","startTime":155.4,"endTime":162.3,"body":"1-800-995-2138. Extension 705 or"},{"speaker":"Chris Spear","startTime":162.33,"endTime":166.56,"body":"email aprather@uspca.com."},{"speaker":"Chris Spear","startTime":166.0,"endTime":170.17,"body":"Hey Nick. welcome on the show."},{"speaker":"Chris Spear","startTime":166.0,"endTime":170.17,"body":"Thanks so much for coming on."},{"speaker":"Nick DiGiovanni","startTime":170.19,"endTime":171.54,"body":"Chris. Thank"},{"speaker":"Nick DiGiovanni","startTime":170.19,"endTime":171.54,"body":"you for having me."},{"speaker":"Chris Spear","startTime":171.69,"endTime":173.97,"body":"I'm looking forward"},{"speaker":"Chris Spear","startTime":171.69,"endTime":173.97,"body":"to talking to you today. I'm"},{"speaker":"Chris Spear","startTime":174.0,"endTime":177.33,"body":"maybe not even as excited as my"},{"speaker":"Chris Spear","startTime":174.0,"endTime":177.33,"body":"kids are my kids actually have"},{"speaker":"Chris Spear","startTime":177.33,"endTime":179.55,"body":"been watching your channel. I"},{"speaker":"Chris Spear","startTime":177.33,"endTime":179.55,"body":"mean, I'm excited. Don't take it"},{"speaker":"Chris Spear","startTime":179.55,"endTime":183.09,"body":"the wrong way. But I have 11"},{"speaker":"Chris Spear","startTime":179.55,"endTime":183.09,"body":"year old twins and my son in"},{"speaker":"Chris Spear","startTime":183.09,"endTime":185.4,"body":"particular dreams of being a"},{"speaker":"Chris Spear","startTime":183.09,"endTime":185.4,"body":"YouTuber, he hasn't figured out"},{"speaker":"Chris Spear","startTime":185.4,"endTime":189.18,"body":"what that means to him yet, like"},{"speaker":"Chris Spear","startTime":185.4,"endTime":189.18,"body":"what he's gonna do? Yeah. knows,"},{"speaker":"Chris Spear","startTime":189.18,"endTime":190.77,"body":"I'm sure you get that a lot,"},{"speaker":"Chris Spear","startTime":189.18,"endTime":190.77,"body":"right."},{"speaker":"Nick DiGiovanni","startTime":191.01,"endTime":195.18,"body":"I feel like"},{"speaker":"Nick DiGiovanni","startTime":191.01,"endTime":195.18,"body":"that is the new big dream job."},{"speaker":"Nick DiGiovanni","startTime":195.21,"endTime":197.13,"body":"I've heard it from a lot of"},{"speaker":"Nick DiGiovanni","startTime":195.21,"endTime":197.13,"body":"teachers believe it or not."},{"speaker":"Chris Spear","startTime":197.43,"endTime":200.55,"body":"Yeah, I mean, you"},{"speaker":"Chris Spear","startTime":197.43,"endTime":200.55,"body":"can go deep into these things."},{"speaker":"Chris Spear","startTime":200.67,"endTime":204.45,"body":"It's crazy. Like my printer"},{"speaker":"Chris Spear","startTime":200.67,"endTime":204.45,"body":"stopped working a couple of"},{"speaker":"Chris Spear","startTime":204.45,"endTime":207.57,"body":"weeks ago. And I just like went"},{"speaker":"Chris Spear","startTime":204.45,"endTime":207.57,"body":"on YouTube and Google the model"},{"speaker":"Chris Spear","startTime":207.57,"endTime":210.75,"body":"of my printer. And like someone"},{"speaker":"Chris Spear","startTime":207.57,"endTime":210.75,"body":"suggested, Hey, have you like"},{"speaker":"Chris Spear","startTime":210.87,"endTime":213.21,"body":"flipped it upside down and"},{"speaker":"Chris Spear","startTime":210.87,"endTime":213.21,"body":"looked at the door underneath?"},{"speaker":"Chris Spear","startTime":213.21,"endTime":215.1,"body":"Maybe something jammed? And"},{"speaker":"Chris Spear","startTime":213.21,"endTime":215.1,"body":"wouldn't you know, there was a"},{"speaker":"Chris Spear","startTime":215.1,"endTime":217.95,"body":"pencil in there. Like, I never"},{"speaker":"Chris Spear","startTime":215.1,"endTime":217.95,"body":"would have even thought that and"},{"speaker":"Chris Spear","startTime":217.95,"endTime":221.28,"body":"someone took the time to make a"},{"speaker":"Chris Spear","startTime":217.95,"endTime":221.28,"body":"video as to how to like unclog"},{"speaker":"Chris Spear","startTime":221.28,"endTime":224.25,"body":"your printer. That's what I love"},{"speaker":"Chris Spear","startTime":221.28,"endTime":224.25,"body":"about YouTube as you can find"},{"speaker":"Chris Spear","startTime":224.25,"endTime":227.67,"body":"anything. But if if you want to"},{"speaker":"Chris Spear","startTime":224.25,"endTime":227.67,"body":"learn how to cook, I mean, me. I"},{"speaker":"Chris Spear","startTime":227.67,"endTime":231.06,"body":"went to culinary school, I"},{"speaker":"Chris Spear","startTime":227.67,"endTime":231.06,"body":"graduated in 98. And like, we"},{"speaker":"Chris Spear","startTime":231.06,"endTime":233.25,"body":"barely just had the internet. I"},{"speaker":"Chris Spear","startTime":231.06,"endTime":233.25,"body":"think, you know, when I"},{"speaker":"Chris Spear","startTime":233.25,"endTime":236.85,"body":"graduated, I had only had the"},{"speaker":"Chris Spear","startTime":233.25,"endTime":236.85,"body":"internet for two years. And now"},{"speaker":"Chris Spear","startTime":236.85,"endTime":240.69,"body":"I think you could sit at home"},{"speaker":"Chris Spear","startTime":236.85,"endTime":240.69,"body":"and learn so much. You can"},{"speaker":"Nick DiGiovanni","startTime":240.69,"endTime":244.02,"body":"do it all"},{"speaker":"Nick DiGiovanni","startTime":240.69,"endTime":244.02,"body":"YouTube has something for"},{"speaker":"Nick DiGiovanni","startTime":244.02,"endTime":247.59,"body":"everyone. It's true. You can"},{"speaker":"Nick DiGiovanni","startTime":244.02,"endTime":247.59,"body":"find the most obscure topics and"},{"speaker":"Nick DiGiovanni","startTime":247.59,"endTime":251.31,"body":"there's somebody out there that"},{"speaker":"Nick DiGiovanni","startTime":247.59,"endTime":251.31,"body":"has learned it better than most"},{"speaker":"Nick DiGiovanni","startTime":251.31,"endTime":253.59,"body":"people in the world and he's"},{"speaker":"Nick DiGiovanni","startTime":251.31,"endTime":253.59,"body":"just excited to share what they"},{"speaker":"Nick DiGiovanni","startTime":253.59,"endTime":256.59,"body":"know about it. And I find that"},{"speaker":"Nick DiGiovanni","startTime":253.59,"endTime":256.59,"body":"so fascinating."},{"speaker":"Chris Spear","startTime":256.95,"endTime":259.77,"body":"You recently"},{"speaker":"Chris Spear","startTime":256.95,"endTime":259.77,"body":"crossed the 10 million"},{"speaker":"Chris Spear","startTime":259.77,"endTime":264.27,"body":"subscriber mark with I think"},{"speaker":"Chris Spear","startTime":259.77,"endTime":264.27,"body":"more than 5 billion total views."},{"speaker":"Chris Spear","startTime":264.27,"endTime":267.69,"body":"That's that sounds insane to me"},{"speaker":"Chris Spear","startTime":264.27,"endTime":267.69,"body":"and more than 11 million Tik Tok"},{"speaker":"Chris Spear","startTime":267.69,"endTime":272.19,"body":"followers. So we're like, I"},{"speaker":"Chris Spear","startTime":267.69,"endTime":272.19,"body":"don't even know. Incredible is"},{"speaker":"Chris Spear","startTime":272.19,"endTime":274.56,"body":"maybe the best word but I'm"},{"speaker":"Chris Spear","startTime":272.19,"endTime":274.56,"body":"still at a loss for words. How's"},{"speaker":"Chris Spear","startTime":274.56,"endTime":275.31,"body":"that feel to you?"},{"speaker":"Nick DiGiovanni","startTime":276.21,"endTime":278.82,"body":"Exciting is the"},{"speaker":"Nick DiGiovanni","startTime":276.21,"endTime":278.82,"body":"simplest way to put it. At the"},{"speaker":"Nick DiGiovanni","startTime":278.82,"endTime":281.94,"body":"same time. It doesn't really"},{"speaker":"Nick DiGiovanni","startTime":278.82,"endTime":281.94,"body":"change much for me if that makes"},{"speaker":"Nick DiGiovanni","startTime":281.94,"endTime":286.2,"body":"sense. Because I am still making"},{"speaker":"Nick DiGiovanni","startTime":281.94,"endTime":286.2,"body":"videos that I think will excite"},{"speaker":"Nick DiGiovanni","startTime":286.2,"endTime":291.51,"body":"people that I love to make"},{"speaker":"Nick DiGiovanni","startTime":286.2,"endTime":291.51,"body":"myself and to a certain extent"},{"speaker":"Nick DiGiovanni","startTime":291.51,"endTime":295.08,"body":"the number of subscribers there."},{"speaker":"Nick DiGiovanni","startTime":291.51,"endTime":295.08,"body":"It's fantastic. It's It's"},{"speaker":"Nick DiGiovanni","startTime":295.11,"endTime":299.88,"body":"exciting. It's great to have"},{"speaker":"Nick DiGiovanni","startTime":295.11,"endTime":299.88,"body":"them all there. But the reality"},{"speaker":"Nick DiGiovanni","startTime":299.88,"endTime":302.7,"body":"is I have to keep making good"},{"speaker":"Nick DiGiovanni","startTime":299.88,"endTime":302.7,"body":"videos anyway, or it doesn't"},{"speaker":"Nick DiGiovanni","startTime":302.7,"endTime":307.02,"body":"really matter regardless, so I"},{"speaker":"Nick DiGiovanni","startTime":302.7,"endTime":307.02,"body":"haven't thought of it too much."},{"speaker":"Nick DiGiovanni","startTime":307.35,"endTime":310.89,"body":"And some people are surprised to"},{"speaker":"Nick DiGiovanni","startTime":307.35,"endTime":310.89,"body":"hear that but you know, it's a"},{"speaker":"Nick DiGiovanni","startTime":310.89,"endTime":314.82,"body":"number and I more care about the"},{"speaker":"Nick DiGiovanni","startTime":310.89,"endTime":314.82,"body":"actual people behind those"},{"speaker":"Nick DiGiovanni","startTime":314.82,"endTime":318.15,"body":"numbers and the the people that"},{"speaker":"Nick DiGiovanni","startTime":314.82,"endTime":318.15,"body":"I want to teach to cook, right."},{"speaker":"Nick DiGiovanni","startTime":318.15,"endTime":321.09,"body":"So that's my concern is just"},{"speaker":"Nick DiGiovanni","startTime":318.15,"endTime":321.09,"body":"making sure I continue to create"},{"speaker":"Nick DiGiovanni","startTime":321.69,"endTime":324.48,"body":"top quality videos, the best"},{"speaker":"Nick DiGiovanni","startTime":321.69,"endTime":324.48,"body":"that they can be videos that I'm"},{"speaker":"Nick DiGiovanni","startTime":324.48,"endTime":326.52,"body":"going to enjoy, and I'm not"},{"speaker":"Nick DiGiovanni","startTime":324.48,"endTime":326.52,"body":"going to get burnt out on"},{"speaker":"Nick DiGiovanni","startTime":326.52,"endTime":330.45,"body":"making. And, you know, I sort of"},{"speaker":"Nick DiGiovanni","startTime":326.52,"endTime":330.45,"body":"forget about that number"},{"speaker":"Nick DiGiovanni","startTime":330.45,"endTime":330.96,"body":"sometimes."},{"speaker":"Chris Spear","startTime":331.5,"endTime":333.12,"body":"And, you know, I"},{"speaker":"Chris Spear","startTime":331.5,"endTime":333.12,"body":"think one of the things is, it's"},{"speaker":"Chris Spear","startTime":333.12,"endTime":338.79,"body":"really easy to become popular"},{"speaker":"Chris Spear","startTime":333.12,"endTime":338.79,"body":"for one video or one style, and"},{"speaker":"Chris Spear","startTime":338.79,"endTime":341.82,"body":"then just go all in on that, but"},{"speaker":"Chris Spear","startTime":338.79,"endTime":341.82,"body":"then you're only doing that"},{"speaker":"Chris Spear","startTime":341.82,"endTime":345.39,"body":"thing, whether it be making like"},{"speaker":"Chris Spear","startTime":341.82,"endTime":345.39,"body":"a viral pizza dish, and now"},{"speaker":"Chris Spear","startTime":345.39,"endTime":348.12,"body":"you're making pizza everyday,"},{"speaker":"Chris Spear","startTime":345.39,"endTime":348.12,"body":"like you have a lot of variety"},{"speaker":"Chris Spear","startTime":348.12,"endTime":351.03,"body":"to your channel, which I think"},{"speaker":"Chris Spear","startTime":348.12,"endTime":351.03,"body":"is really cool. Yeah,"},{"speaker":"Nick DiGiovanni","startTime":351.03,"endTime":353.58,"body":"I think it's"},{"speaker":"Nick DiGiovanni","startTime":351.03,"endTime":353.58,"body":"fun to it's fun for me. And it's"},{"speaker":"Nick DiGiovanni","startTime":353.58,"endTime":357.6,"body":"fun for others to explore, and"},{"speaker":"Nick DiGiovanni","startTime":353.58,"endTime":357.6,"body":"to try new things. And I don't"},{"speaker":"Nick DiGiovanni","startTime":357.6,"endTime":362.67,"body":"want to get caught up in one"},{"speaker":"Nick DiGiovanni","startTime":357.6,"endTime":362.67,"body":"specific region of, of cuisine"},{"speaker":"Nick DiGiovanni","startTime":362.7,"endTime":366.12,"body":"or type of food all the time, I"},{"speaker":"Nick DiGiovanni","startTime":362.7,"endTime":366.12,"body":"want to keep learning and I want"},{"speaker":"Nick DiGiovanni","startTime":366.12,"endTime":369.75,"body":"to, I want to be able to cook"},{"speaker":"Nick DiGiovanni","startTime":366.12,"endTime":369.75,"body":"anything, and I'm still"},{"speaker":"Nick DiGiovanni","startTime":369.75,"endTime":372.09,"body":"learning, sometimes you will not"},{"speaker":"Nick DiGiovanni","startTime":369.75,"endTime":372.09,"body":"realize that or think about that"},{"speaker":"Nick DiGiovanni","startTime":372.09,"endTime":373.08,"body":"I'm still learning to"},{"speaker":"Chris Spear","startTime":373.62,"endTime":376.14,"body":"when I think about"},{"speaker":"Chris Spear","startTime":373.62,"endTime":376.14,"body":"like what I was doing at your"},{"speaker":"Chris Spear","startTime":376.14,"endTime":378.63,"body":"age, it was nowhere near the"},{"speaker":"Chris Spear","startTime":376.14,"endTime":378.63,"body":"things you've accomplished. And"},{"speaker":"Chris Spear","startTime":378.63,"endTime":381.48,"body":"we're gonna, like, I want to"},{"speaker":"Chris Spear","startTime":378.63,"endTime":381.48,"body":"talk about so much of that. I"},{"speaker":"Chris Spear","startTime":381.48,"endTime":384.3,"body":"think a great place to start is"},{"speaker":"Chris Spear","startTime":381.48,"endTime":384.3,"body":"college because you have a"},{"speaker":"Chris Spear","startTime":384.3,"endTime":387.57,"body":"really interesting story. You"},{"speaker":"Chris Spear","startTime":384.3,"endTime":387.57,"body":"went to Harvard. Harvard is not"},{"speaker":"Chris Spear","startTime":387.57,"endTime":390.36,"body":"usually known for being a"},{"speaker":"Chris Spear","startTime":387.57,"endTime":390.36,"body":"culinary school. So can you talk"},{"speaker":"Chris Spear","startTime":390.36,"endTime":392.94,"body":"to me a little bit about what,"},{"speaker":"Chris Spear","startTime":390.36,"endTime":392.94,"body":"you know, why did you go to"},{"speaker":"Chris Spear","startTime":392.94,"endTime":394.65,"body":"Harvard? What were you thinking"},{"speaker":"Chris Spear","startTime":392.94,"endTime":394.65,"body":"you're going to do when you went"},{"speaker":"Nick DiGiovanni","startTime":394.65,"endTime":399.21,"body":"there? Well,"},{"speaker":"Nick DiGiovanni","startTime":394.65,"endTime":399.21,"body":"the reality is, I felt very"},{"speaker":"Nick DiGiovanni","startTime":399.21,"endTime":404.19,"body":"fortunate to even get accepted."},{"speaker":"Nick DiGiovanni","startTime":399.21,"endTime":404.19,"body":"And that was the first step. And"},{"speaker":"Nick DiGiovanni","startTime":404.79,"endTime":408.75,"body":"I hit it was hard to say no, I"},{"speaker":"Nick DiGiovanni","startTime":404.79,"endTime":408.75,"body":"think once I was accepted. And"},{"speaker":"Nick DiGiovanni","startTime":409.14,"endTime":412.38,"body":"nowadays, I mean, college is"},{"speaker":"Nick DiGiovanni","startTime":409.14,"endTime":412.38,"body":"ridiculously hard to get into"},{"speaker":"Nick DiGiovanni","startTime":412.38,"endTime":414.36,"body":"anywhere, it doesn't matter"},{"speaker":"Nick DiGiovanni","startTime":412.38,"endTime":414.36,"body":"where you're applying. It's"},{"speaker":"Nick DiGiovanni","startTime":414.36,"endTime":418.68,"body":"very, very competitive. It's"},{"speaker":"Nick DiGiovanni","startTime":414.36,"endTime":418.68,"body":"very difficult. And so I look at"},{"speaker":"Nick DiGiovanni","startTime":418.68,"endTime":421.86,"body":"it as a bit of a crapshoot."},{"speaker":"Nick DiGiovanni","startTime":418.68,"endTime":421.86,"body":"Sometimes, once I got in, I sort"},{"speaker":"Nick DiGiovanni","startTime":421.86,"endTime":425.43,"body":"of felt like, Okay, this is a"},{"speaker":"Nick DiGiovanni","startTime":421.86,"endTime":425.43,"body":"place that I can probably go and"},{"speaker":"Nick DiGiovanni","startTime":425.91,"endTime":428.46,"body":"whatever my dreams might be,"},{"speaker":"Nick DiGiovanni","startTime":425.91,"endTime":428.46,"body":"which I didn't know at the time,"},{"speaker":"Nick DiGiovanni","startTime":429.06,"endTime":431.73,"body":"I could hopefully have a good"},{"speaker":"Nick DiGiovanni","startTime":429.06,"endTime":431.73,"body":"shot at achieving some of them"},{"speaker":"Nick DiGiovanni","startTime":431.73,"endTime":435.93,"body":"here. And so I went. And that's"},{"speaker":"Nick DiGiovanni","startTime":431.73,"endTime":435.93,"body":"when I kind of came to this"},{"speaker":"Nick DiGiovanni","startTime":435.93,"endTime":440.01,"body":"realization that I had"},{"speaker":"Nick DiGiovanni","startTime":435.93,"endTime":440.01,"body":"absolutely no idea what I wanted"},{"speaker":"Nick DiGiovanni","startTime":440.01,"endTime":440.37,"body":"to do."},{"speaker":"Chris Spear","startTime":441.75,"endTime":443.34,"body":"I can't imagine"},{"speaker":"Chris Spear","startTime":441.75,"endTime":443.34,"body":"going to Harvard not knowing"},{"speaker":"Chris Spear","startTime":443.34,"endTime":447.48,"body":"what I wanted to do. That seems"},{"speaker":"Chris Spear","startTime":443.34,"endTime":447.48,"body":"really scary. To me."},{"speaker":"Nick DiGiovanni","startTime":449.4,"endTime":451.2,"body":"It is, but I"},{"speaker":"Nick DiGiovanni","startTime":449.4,"endTime":451.2,"body":"also looked at college as a"},{"speaker":"Nick DiGiovanni","startTime":451.2,"endTime":455.61,"body":"place that you could hopefully"},{"speaker":"Nick DiGiovanni","startTime":451.2,"endTime":455.61,"body":"go and get, it would guide you"},{"speaker":"Nick DiGiovanni","startTime":455.61,"endTime":459.03,"body":"in the right direction, right."},{"speaker":"Nick DiGiovanni","startTime":455.61,"endTime":459.03,"body":"And I don't know how most people"},{"speaker":"Nick DiGiovanni","startTime":459.03,"endTime":461.19,"body":"approach college or think about"},{"speaker":"Nick DiGiovanni","startTime":459.03,"endTime":461.19,"body":"it when they're headed there."},{"speaker":"Nick DiGiovanni","startTime":461.7,"endTime":465.66,"body":"I'm sure there are a variety of"},{"speaker":"Nick DiGiovanni","startTime":461.7,"endTime":465.66,"body":"motions and things that go into"},{"speaker":"Nick DiGiovanni","startTime":465.66,"endTime":470.55,"body":"people's minds. But it was very"},{"speaker":"Nick DiGiovanni","startTime":465.66,"endTime":470.55,"body":"unexpected, all of it. And it"},{"speaker":"Nick DiGiovanni","startTime":470.55,"endTime":474.51,"body":"was very, I guess I took every"},{"speaker":"Nick DiGiovanni","startTime":470.55,"endTime":474.51,"body":"opportunity there. And I just"},{"speaker":"Nick DiGiovanni","startTime":474.51,"endTime":478.05,"body":"sort of ran with it. And I've"},{"speaker":"Nick DiGiovanni","startTime":474.51,"endTime":478.05,"body":"done that my entire life just"},{"speaker":"Nick DiGiovanni","startTime":478.05,"endTime":484.5,"body":"sort of seeing things as they"},{"speaker":"Nick DiGiovanni","startTime":478.05,"endTime":484.5,"body":"come and try to figure out what"},{"speaker":"Nick DiGiovanni","startTime":484.5,"endTime":487.77,"body":"the best next step forward is."},{"speaker":"Nick DiGiovanni","startTime":484.5,"endTime":487.77,"body":"So when I'm asked, What do I"},{"speaker":"Nick DiGiovanni","startTime":487.77,"endTime":490.11,"body":"want to do in three years, and"},{"speaker":"Nick DiGiovanni","startTime":487.77,"endTime":490.11,"body":"in five years, I often don't"},{"speaker":"Nick DiGiovanni","startTime":490.11,"endTime":491.97,"body":"have a good answer to that"},{"speaker":"Nick DiGiovanni","startTime":490.11,"endTime":491.97,"body":"because it was the same back in"},{"speaker":"Nick DiGiovanni","startTime":491.97,"endTime":496.29,"body":"college. And as it is now. I"},{"speaker":"Nick DiGiovanni","startTime":491.97,"endTime":496.29,"body":"take things usually day by day."},{"speaker":"Chris Spear","startTime":496.95,"endTime":499.59,"body":"Well, I think"},{"speaker":"Chris Spear","startTime":496.95,"endTime":499.59,"body":"things change so much like, for"},{"speaker":"Chris Spear","startTime":499.59,"endTime":504.66,"body":"example, YouTube, when I was a"},{"speaker":"Chris Spear","startTime":499.59,"endTime":504.66,"body":"kid when I was in college, like"},{"speaker":"Chris Spear","startTime":504.69,"endTime":507.96,"body":"it didn't even exist. So you"},{"speaker":"Chris Spear","startTime":504.69,"endTime":507.96,"body":"would never say I want to be a"},{"speaker":"Chris Spear","startTime":507.96,"endTime":511.02,"body":"YouTuber like there was no"},{"speaker":"Chris Spear","startTime":507.96,"endTime":511.02,"body":"concept. Right now I work as a"},{"speaker":"Chris Spear","startTime":511.02,"endTime":513.45,"body":"personal chef cooking in"},{"speaker":"Chris Spear","startTime":511.02,"endTime":513.45,"body":"people's homes. And I have a"},{"speaker":"Chris Spear","startTime":513.45,"endTime":516.18,"body":"podcast and neither of those"},{"speaker":"Chris Spear","startTime":513.45,"endTime":516.18,"body":"were things like maybe there"},{"speaker":"Chris Spear","startTime":516.18,"endTime":518.76,"body":"were private chefs. But they"},{"speaker":"Chris Spear","startTime":516.18,"endTime":518.76,"body":"weren't thing. So you know,"},{"speaker":"Chris Spear","startTime":518.79,"endTime":521.25,"body":"people say to my kids, like,"},{"speaker":"Chris Spear","startTime":518.79,"endTime":521.25,"body":"what do you want to be? And they"},{"speaker":"Chris Spear","startTime":521.25,"endTime":523.32,"body":"talked about things they're"},{"speaker":"Chris Spear","startTime":521.25,"endTime":523.32,"body":"interested in. But the reality"},{"speaker":"Chris Spear","startTime":523.32,"endTime":527.94,"body":"is, my kids are 11 by the time"},{"speaker":"Chris Spear","startTime":523.32,"endTime":527.94,"body":"they're 1821, what they're doing"},{"speaker":"Chris Spear","startTime":527.94,"endTime":529.8,"body":"might not even be a career right"},{"speaker":"Chris Spear","startTime":527.94,"endTime":529.8,"body":"now."},{"speaker":"Nick DiGiovanni","startTime":531.0,"endTime":533.97,"body":"It's very"},{"speaker":"Nick DiGiovanni","startTime":531.0,"endTime":533.97,"body":"interesting how fast the world"},{"speaker":"Nick DiGiovanni","startTime":533.97,"endTime":534.6,"body":"is changing?"},{"speaker":"Chris Spear","startTime":535.289,"endTime":537.569,"body":"Well, what did you"},{"speaker":"Chris Spear","startTime":535.289,"endTime":537.569,"body":"did you have to declare a major"},{"speaker":"Chris Spear","startTime":537.569,"endTime":540.779,"body":"when you like, went to Harvard,"},{"speaker":"Chris Spear","startTime":537.569,"endTime":540.779,"body":"like you must have had some idea"},{"speaker":"Chris Spear","startTime":540.779,"endTime":544.079,"body":"why you were going there and to"},{"speaker":"Chris Spear","startTime":540.779,"endTime":544.079,"body":"say, like, not a culinary school"},{"speaker":"Chris Spear","startTime":544.079,"endTime":548.249,"body":"or not to be a plumber. Like,"},{"speaker":"Chris Spear","startTime":544.079,"endTime":548.249,"body":"what What were you thinking kind"},{"speaker":"Chris Spear","startTime":548.249,"endTime":550.019,"body":"of when you entered school?"},{"speaker":"Nick DiGiovanni","startTime":550.71,"endTime":552.81,"body":"Yeah, I"},{"speaker":"Nick DiGiovanni","startTime":550.71,"endTime":552.81,"body":"remember being stuck in somewhat"},{"speaker":"Nick DiGiovanni","startTime":552.81,"endTime":557.13,"body":"of a weird rut. I didn't know"},{"speaker":"Nick DiGiovanni","startTime":552.81,"endTime":557.13,"body":"what I wanted to do at all. I"},{"speaker":"Nick DiGiovanni","startTime":557.19,"endTime":560.25,"body":"loved food. I always knew that."},{"speaker":"Nick DiGiovanni","startTime":557.19,"endTime":560.25,"body":"And I always have known that."},{"speaker":"Nick DiGiovanni","startTime":561.06,"endTime":564.63,"body":"But at the same time, food"},{"speaker":"Nick DiGiovanni","startTime":561.06,"endTime":564.63,"body":"wasn't so much as you sort of"},{"speaker":"Nick DiGiovanni","startTime":564.63,"endTime":568.11,"body":"hinted at something that I could"},{"speaker":"Nick DiGiovanni","startTime":564.63,"endTime":568.11,"body":"necessarily pursue in a"},{"speaker":"Nick DiGiovanni","startTime":568.11,"endTime":572.55,"body":"traditional way at Harvard. And"},{"speaker":"Nick DiGiovanni","startTime":568.11,"endTime":572.55,"body":"so I remember looking at lots"},{"speaker":"Nick DiGiovanni","startTime":572.55,"endTime":574.95,"body":"and lots of concentrations, lots"},{"speaker":"Nick DiGiovanni","startTime":572.55,"endTime":574.95,"body":"of majors trying to figure out"},{"speaker":"Nick DiGiovanni","startTime":574.95,"endTime":579.18,"body":"what could I pick, and I could"},{"speaker":"Nick DiGiovanni","startTime":574.95,"endTime":579.18,"body":"not pick anything, I simply"},{"speaker":"Nick DiGiovanni","startTime":579.18,"endTime":582.09,"body":"couldn't find one that I"},{"speaker":"Nick DiGiovanni","startTime":579.18,"endTime":582.09,"body":"actually enjoyed, or that seemed"},{"speaker":"Nick DiGiovanni","startTime":582.09,"endTime":586.14,"body":"to fit authentically with me."},{"speaker":"Nick DiGiovanni","startTime":582.09,"endTime":586.14,"body":"It's hard to make something last"},{"speaker":"Nick DiGiovanni","startTime":586.14,"endTime":588.33,"body":"that you're not going to"},{"speaker":"Nick DiGiovanni","startTime":586.14,"endTime":588.33,"body":"actually enjoy, right? We all"},{"speaker":"Nick DiGiovanni","startTime":588.33,"endTime":591.93,"body":"learned that at some point in"},{"speaker":"Nick DiGiovanni","startTime":588.33,"endTime":591.93,"body":"some way. And so I just couldn't"},{"speaker":"Nick DiGiovanni","startTime":591.93,"endTime":594.06,"body":"pick anything and that's when I"},{"speaker":"Nick DiGiovanni","startTime":591.93,"endTime":594.06,"body":"had to start looking at other"},{"speaker":"Nick DiGiovanni","startTime":594.06,"endTime":598.77,"body":"options. The question was, how"},{"speaker":"Nick DiGiovanni","startTime":594.06,"endTime":598.77,"body":"would I go about doing what I"},{"speaker":"Nick DiGiovanni","startTime":598.77,"endTime":602.34,"body":"loved and doing Something with"},{"speaker":"Nick DiGiovanni","startTime":598.77,"endTime":602.34,"body":"food while at Harvard."},{"speaker":"Chris Spear","startTime":602.85,"endTime":606.84,"body":"So you decided what"},{"speaker":"Chris Spear","startTime":602.85,"endTime":606.84,"body":"anyone would do? You just went"},{"speaker":"Chris Spear","startTime":606.84,"endTime":610.2,"body":"to them and said, I want to"},{"speaker":"Chris Spear","startTime":606.84,"endTime":610.2,"body":"create my own course here,"},{"speaker":"Chris Spear","startTime":610.23,"endTime":610.59,"body":"right?"},{"speaker":"Nick DiGiovanni","startTime":611.19,"endTime":615.03,"body":"Yeah, they have"},{"speaker":"Nick DiGiovanni","startTime":611.19,"endTime":615.03,"body":"the option listed on the list of"},{"speaker":"Nick DiGiovanni","startTime":615.03,"endTime":617.4,"body":"concentrations, it's called a"},{"speaker":"Nick DiGiovanni","startTime":615.03,"endTime":617.4,"body":"special concentration. It's"},{"speaker":"Nick DiGiovanni","startTime":617.4,"endTime":620.88,"body":"basically you create your own"},{"speaker":"Nick DiGiovanni","startTime":617.4,"endTime":620.88,"body":"major. But the reality is"},{"speaker":"Nick DiGiovanni","startTime":620.88,"endTime":623.31,"body":"there's when I was there, at"},{"speaker":"Nick DiGiovanni","startTime":620.88,"endTime":623.31,"body":"least, there were probably six"},{"speaker":"Nick DiGiovanni","startTime":623.31,"endTime":627.75,"body":"or seven kids in the entire"},{"speaker":"Nick DiGiovanni","startTime":623.31,"endTime":627.75,"body":"school. And so that's, you know,"},{"speaker":"Nick DiGiovanni","startTime":627.75,"endTime":631.08,"body":"that's, that's nothing that"},{"speaker":"Nick DiGiovanni","startTime":627.75,"endTime":631.08,"body":"nobody is actually successful"},{"speaker":"Nick DiGiovanni","startTime":631.23,"endTime":634.65,"body":"in, in achieving that and"},{"speaker":"Nick DiGiovanni","startTime":631.23,"endTime":634.65,"body":"getting the school to agree that"},{"speaker":"Nick DiGiovanni","startTime":634.83,"endTime":641.01,"body":"of all the 49 majors that they"},{"speaker":"Nick DiGiovanni","startTime":634.83,"endTime":641.01,"body":"have listed, you can you need to"},{"speaker":"Nick DiGiovanni","startTime":641.01,"endTime":644.28,"body":"be able to create this special"},{"speaker":"Nick DiGiovanni","startTime":641.01,"endTime":644.28,"body":"one for yourself to be able to,"},{"speaker":"Nick DiGiovanni","startTime":644.34,"endTime":648.0,"body":"you know, use your time best at"},{"speaker":"Nick DiGiovanni","startTime":644.34,"endTime":648.0,"body":"when at school, right? It just,"},{"speaker":"Nick DiGiovanni","startTime":648.12,"endTime":652.5,"body":"it's very, very hard to convince"},{"speaker":"Nick DiGiovanni","startTime":648.12,"endTime":652.5,"body":"them that one of the ones they"},{"speaker":"Nick DiGiovanni","startTime":652.5,"endTime":656.16,"body":"have existing is not going to"},{"speaker":"Nick DiGiovanni","startTime":652.5,"endTime":656.16,"body":"fulfill what you need. And so"},{"speaker":"Nick DiGiovanni","startTime":656.79,"endTime":661.14,"body":"the real challenge was yes, once"},{"speaker":"Nick DiGiovanni","startTime":656.79,"endTime":661.14,"body":"I set on doing the special"},{"speaker":"Nick DiGiovanni","startTime":661.14,"endTime":664.98,"body":"Major, the real challenge was, I"},{"speaker":"Nick DiGiovanni","startTime":661.14,"endTime":664.98,"body":"have to now convince the school,"},{"speaker":"Nick DiGiovanni","startTime":665.01,"endTime":666.9,"body":"which was not easy. What made"},{"speaker":"Chris Spear","startTime":666.9,"endTime":669.63,"body":"you think that you"},{"speaker":"Chris Spear","startTime":666.9,"endTime":669.63,"body":"were going to be able to do"},{"speaker":"Chris Spear","startTime":669.63,"endTime":672.87,"body":"that? I mean, it just seems"},{"speaker":"Chris Spear","startTime":669.63,"endTime":672.87,"body":"huge. I would never even think,"},{"speaker":"Chris Spear","startTime":672.93,"endTime":675.33,"body":"you know, I went to a culinary"},{"speaker":"Chris Spear","startTime":672.93,"endTime":675.33,"body":"school, I would not even think"},{"speaker":"Chris Spear","startTime":675.33,"endTime":678.33,"body":"about saying like, Hey, you"},{"speaker":"Chris Spear","startTime":675.33,"endTime":678.33,"body":"don't have a foods of Africa"},{"speaker":"Chris Spear","startTime":678.33,"endTime":680.73,"body":"class, you should do that, you"},{"speaker":"Chris Spear","startTime":678.33,"endTime":680.73,"body":"know, just like one class, but"},{"speaker":"Chris Spear","startTime":680.79,"endTime":685.02,"body":"to go to what's arguably one of"},{"speaker":"Chris Spear","startTime":680.79,"endTime":685.02,"body":"the most, if not the most"},{"speaker":"Chris Spear","startTime":685.02,"endTime":688.74,"body":"prestigious universities in this"},{"speaker":"Chris Spear","startTime":685.02,"endTime":688.74,"body":"country and just say, you don't"},{"speaker":"Chris Spear","startTime":688.74,"endTime":691.32,"body":"have anything here for me,"},{"speaker":"Chris Spear","startTime":688.74,"endTime":691.32,"body":"really, I think you should have"},{"speaker":"Chris Spear","startTime":691.32,"endTime":694.5,"body":"this course. And this is, and"},{"speaker":"Chris Spear","startTime":691.32,"endTime":694.5,"body":"this is how you're going to do"},{"speaker":"Chris Spear","startTime":694.5,"endTime":696.66,"body":"it. I mean, that's, that's huge."},{"speaker":"Chris Spear","startTime":694.5,"endTime":696.66,"body":"I don't want to downplay that. I"},{"speaker":"Chris Spear","startTime":696.66,"endTime":699.96,"body":"think that's a huge"},{"speaker":"Chris Spear","startTime":696.66,"endTime":699.96,"body":"accomplishment. So talk a little"},{"speaker":"Chris Spear","startTime":699.96,"endTime":702.9,"body":"bit about how did that, like,"},{"speaker":"Chris Spear","startTime":699.96,"endTime":702.9,"body":"what did you have to do to make"},{"speaker":"Chris Spear","startTime":702.9,"endTime":703.5,"body":"that happen?"},{"speaker":"Nick DiGiovanni","startTime":704.7,"endTime":708.15,"body":"So it was"},{"speaker":"Nick DiGiovanni","startTime":704.7,"endTime":708.15,"body":"absolutely not just me. And if"},{"speaker":"Nick DiGiovanni","startTime":708.15,"endTime":711.51,"body":"it was just me, it would not"},{"speaker":"Nick DiGiovanni","startTime":708.15,"endTime":711.51,"body":"have happened. So it really came"},{"speaker":"Nick DiGiovanni","startTime":711.51,"endTime":714.78,"body":"down to getting a bunch of"},{"speaker":"Nick DiGiovanni","startTime":711.51,"endTime":714.78,"body":"professors on my side, I"},{"speaker":"Nick DiGiovanni","startTime":714.78,"endTime":720.12,"body":"basically built a team, I had to"},{"speaker":"Nick DiGiovanni","startTime":714.78,"endTime":720.12,"body":"build a full group of people who"},{"speaker":"Nick DiGiovanni","startTime":720.12,"endTime":722.85,"body":"believed in this and who wanted"},{"speaker":"Nick DiGiovanni","startTime":720.12,"endTime":722.85,"body":"to help me and would stick their"},{"speaker":"Nick DiGiovanni","startTime":722.85,"endTime":726.15,"body":"necks out to help me convince"},{"speaker":"Nick DiGiovanni","startTime":722.85,"endTime":726.15,"body":"the school that this should be"},{"speaker":"Nick DiGiovanni","startTime":726.51,"endTime":730.95,"body":"approved. And it was rejected"},{"speaker":"Nick DiGiovanni","startTime":726.51,"endTime":730.95,"body":"the first time. And that was"},{"speaker":"Nick DiGiovanni","startTime":730.95,"endTime":735.48,"body":"after months and months and"},{"speaker":"Nick DiGiovanni","startTime":730.95,"endTime":735.48,"body":"months of preparing documents"},{"speaker":"Nick DiGiovanni","startTime":735.48,"endTime":738.66,"body":"and writing up essays and papers"},{"speaker":"Nick DiGiovanni","startTime":735.48,"endTime":738.66,"body":"and statements from these"},{"speaker":"Nick DiGiovanni","startTime":738.66,"endTime":741.99,"body":"professors. And, and by the way,"},{"speaker":"Nick DiGiovanni","startTime":738.66,"endTime":741.99,"body":"these professors were from all"},{"speaker":"Nick DiGiovanni","startTime":741.99,"endTime":745.17,"body":"across campus, they were from"},{"speaker":"Nick DiGiovanni","startTime":741.99,"endTime":745.17,"body":"different different types of"},{"speaker":"Nick DiGiovanni","startTime":745.17,"endTime":747.87,"body":"classes. You know, one was in"},{"speaker":"Nick DiGiovanni","startTime":745.17,"endTime":747.87,"body":"the environmental sciences one"},{"speaker":"Nick DiGiovanni","startTime":747.87,"endTime":751.95,"body":"was in, they had some not"},{"speaker":"Nick DiGiovanni","startTime":747.87,"endTime":751.95,"body":"culinary classes, but they had"},{"speaker":"Nick DiGiovanni","startTime":751.95,"endTime":755.94,"body":"some classes that had covered"},{"speaker":"Nick DiGiovanni","startTime":751.95,"endTime":755.94,"body":"topics and food in them. So"},{"speaker":"Nick DiGiovanni","startTime":756.21,"endTime":759.24,"body":"these professors are from all"},{"speaker":"Nick DiGiovanni","startTime":756.21,"endTime":759.24,"body":"over the place. And it was"},{"speaker":"Nick DiGiovanni","startTime":759.24,"endTime":763.41,"body":"rejected, which that was tough,"},{"speaker":"Nick DiGiovanni","startTime":759.24,"endTime":763.41,"body":"because suddenly it made me turn"},{"speaker":"Nick DiGiovanni","startTime":763.41,"endTime":765.99,"body":"back and have to look once again"},{"speaker":"Nick DiGiovanni","startTime":763.41,"endTime":765.99,"body":"at that list of majors that I"},{"speaker":"Nick DiGiovanni","startTime":765.99,"endTime":770.25,"body":"really did not want to do. But"},{"speaker":"Nick DiGiovanni","startTime":765.99,"endTime":770.25,"body":"we just revised our application,"},{"speaker":"Nick DiGiovanni","startTime":770.25,"endTime":774.93,"body":"we made another push, I think we"},{"speaker":"Nick DiGiovanni","startTime":770.25,"endTime":774.93,"body":"had to wait a semester to do it"},{"speaker":"Nick DiGiovanni","startTime":774.93,"endTime":777.63,"body":"again, or something like that."},{"speaker":"Nick DiGiovanni","startTime":774.93,"endTime":777.63,"body":"I'm guessing they just make it"},{"speaker":"Nick DiGiovanni","startTime":777.63,"endTime":780.09,"body":"this difficult, because they"},{"speaker":"Nick DiGiovanni","startTime":777.63,"endTime":780.09,"body":"want to really, really make sure"},{"speaker":"Nick DiGiovanni","startTime":780.09,"endTime":783.24,"body":"that you you need to do this you"},{"speaker":"Nick DiGiovanni","startTime":780.09,"endTime":783.24,"body":"want to do this is the only"},{"speaker":"Nick DiGiovanni","startTime":783.24,"endTime":786.18,"body":"thing that you want to do. But I"},{"speaker":"Nick DiGiovanni","startTime":783.24,"endTime":786.18,"body":"didn't even I didn't even bat an"},{"speaker":"Nick DiGiovanni","startTime":786.18,"endTime":789.78,"body":"eye I just we adjusted our"},{"speaker":"Nick DiGiovanni","startTime":786.18,"endTime":789.78,"body":"application, we tried to make it"},{"speaker":"Nick DiGiovanni","startTime":789.78,"endTime":793.65,"body":"even stronger. pushed it again."},{"speaker":"Nick DiGiovanni","startTime":789.78,"endTime":793.65,"body":"And and it was approved."},{"speaker":"Chris Spear","startTime":794.1,"endTime":796.77,"body":"So from that point,"},{"speaker":"Chris Spear","startTime":794.1,"endTime":796.77,"body":"how long did it take for it to"},{"speaker":"Chris Spear","startTime":796.77,"endTime":800.67,"body":"become a program that you could,"},{"speaker":"Chris Spear","startTime":796.77,"endTime":800.67,"body":"you know, take classes. And"},{"speaker":"Nick DiGiovanni","startTime":801.57,"endTime":804.72,"body":"so when I was"},{"speaker":"Nick DiGiovanni","startTime":801.57,"endTime":804.72,"body":"approved for this special major,"},{"speaker":"Nick DiGiovanni","startTime":804.72,"endTime":808.62,"body":"it didn't mean that other people"},{"speaker":"Nick DiGiovanni","startTime":804.72,"endTime":808.62,"body":"on campus can now take this, I"},{"speaker":"Nick DiGiovanni","startTime":808.62,"endTime":811.53,"body":"guess some Yeah, it was just me,"},{"speaker":"Nick DiGiovanni","startTime":808.62,"endTime":811.53,"body":"I guess someone could have taken"},{"speaker":"Nick DiGiovanni","startTime":811.53,"endTime":815.01,"body":"note and said, Oh, you know,"},{"speaker":"Nick DiGiovanni","startTime":811.53,"endTime":815.01,"body":"this would be a fun, this, this"},{"speaker":"Nick DiGiovanni","startTime":815.01,"endTime":818.28,"body":"would be fun to try. I'm gonna"},{"speaker":"Nick DiGiovanni","startTime":815.01,"endTime":818.28,"body":"try to do this as well. But what"},{"speaker":"Nick DiGiovanni","startTime":818.28,"endTime":821.7,"body":"I did notice that was really"},{"speaker":"Nick DiGiovanni","startTime":818.28,"endTime":821.7,"body":"cool was that they made a Class"},{"speaker":"Nick DiGiovanni","startTime":821.97,"endTime":826.2,"body":"A few years after I left called"},{"speaker":"Nick DiGiovanni","startTime":821.97,"endTime":826.2,"body":"food in the environment. And so"},{"speaker":"Nick DiGiovanni","startTime":826.2,"endTime":830.7,"body":"that to me, says that they they"},{"speaker":"Nick DiGiovanni","startTime":826.2,"endTime":830.7,"body":"may have seen, okay, we have a"},{"speaker":"Nick DiGiovanni","startTime":830.7,"endTime":834.33,"body":"little bit of a gap here."},{"speaker":"Nick DiGiovanni","startTime":830.7,"endTime":834.33,"body":"Someone made a special major in"},{"speaker":"Nick DiGiovanni","startTime":834.33,"endTime":836.97,"body":"this and you know, they were"},{"speaker":"Nick DiGiovanni","startTime":834.33,"endTime":836.97,"body":"able to justify that it wasn't"},{"speaker":"Nick DiGiovanni","startTime":836.97,"endTime":839.67,"body":"quite there but that we had the"},{"speaker":"Nick DiGiovanni","startTime":836.97,"endTime":839.67,"body":"infrastructure for it. And now"},{"speaker":"Nick DiGiovanni","startTime":839.67,"endTime":842.58,"body":"they have a class so I'm gonna"},{"speaker":"Nick DiGiovanni","startTime":839.67,"endTime":842.58,"body":"guess that if I now was there as"},{"speaker":"Nick DiGiovanni","startTime":842.58,"endTime":844.74,"body":"a student and I applied, they"},{"speaker":"Nick DiGiovanni","startTime":842.58,"endTime":844.74,"body":"would just say go take that"},{"speaker":"Nick DiGiovanni","startTime":844.74,"endTime":846.48,"body":"class and then figure something"},{"speaker":"Nick DiGiovanni","startTime":844.74,"endTime":846.48,"body":"else out."},{"speaker":"Chris Spear","startTime":847.409,"endTime":852.119,"body":"That's really cool."},{"speaker":"Chris Spear","startTime":847.409,"endTime":852.119,"body":"And during that time, you also"},{"speaker":"Chris Spear","startTime":852.149,"endTime":856.379,"body":"ended up on MasterChef season 10"},{"speaker":"Chris Spear","startTime":852.149,"endTime":856.379,"body":"right you're you're still in"},{"speaker":"Chris Spear","startTime":856.409,"endTime":857.729,"body":"school when you're doing that"},{"speaker":"Chris Spear","startTime":856.409,"endTime":857.729,"body":"right."},{"speaker":"Nick DiGiovanni","startTime":858.69,"endTime":861.87,"body":"Yeah, so Master"},{"speaker":"Nick DiGiovanni","startTime":858.69,"endTime":861.87,"body":"Chef ended up being around my"},{"speaker":"Nick DiGiovanni","startTime":862.02,"endTime":865.98,"body":"towards the end of my college"},{"speaker":"Nick DiGiovanni","startTime":862.02,"endTime":865.98,"body":"experiences my senior year and I"},{"speaker":"Nick DiGiovanni","startTime":865.98,"endTime":868.56,"body":"just that that was that was a"},{"speaker":"Nick DiGiovanni","startTime":865.98,"endTime":868.56,"body":"funny little thing I would"},{"speaker":"Nick DiGiovanni","startTime":868.56,"endTime":871.17,"body":"happen I was just walking"},{"speaker":"Nick DiGiovanni","startTime":868.56,"endTime":871.17,"body":"through a hallway saw a flyer"},{"speaker":"Nick DiGiovanni","startTime":871.17,"endTime":873.78,"body":"somewhere they must have been"},{"speaker":"Nick DiGiovanni","startTime":871.17,"endTime":873.78,"body":"gone rammed his face or"},{"speaker":"Nick DiGiovanni","startTime":873.78,"endTime":876.87,"body":"something like that. And which"},{"speaker":"Nick DiGiovanni","startTime":873.78,"endTime":876.87,"body":"which will catch your eye if"},{"speaker":"Nick DiGiovanni","startTime":876.87,"endTime":879.72,"body":"you're into food of course and,"},{"speaker":"Nick DiGiovanni","startTime":876.87,"endTime":879.72,"body":"and I just figured why not give"},{"speaker":"Nick DiGiovanni","startTime":879.72,"endTime":883.98,"body":"it a shot. Have you watched the"},{"speaker":"Nick DiGiovanni","startTime":879.72,"endTime":883.98,"body":"show? I had watched some"},{"speaker":"Nick DiGiovanni","startTime":883.98,"endTime":887.07,"body":"episodes. I don't think I've"},{"speaker":"Nick DiGiovanni","startTime":883.98,"endTime":887.07,"body":"gone through a full season or"},{"speaker":"Nick DiGiovanni","startTime":887.07,"endTime":889.02,"body":"anything like that, but I've"},{"speaker":"Nick DiGiovanni","startTime":887.07,"endTime":889.02,"body":"certainly seen it online."},{"speaker":"Chris Spear","startTime":889.589,"endTime":891.539,"body":"So you thought I'm"},{"speaker":"Chris Spear","startTime":889.589,"endTime":891.539,"body":"gonna try this Master Chef"},{"speaker":"Chris Spear","startTime":891.539,"endTime":895.439,"body":"thing. And what what did you"},{"speaker":"Chris Spear","startTime":891.539,"endTime":895.439,"body":"think the likelihood was that"},{"speaker":"Chris Spear","startTime":895.439,"endTime":898.019,"body":"you're going to end up on the"},{"speaker":"Chris Spear","startTime":895.439,"endTime":898.019,"body":"show? Were you really confident"},{"speaker":"Chris Spear","startTime":898.019,"endTime":900.179,"body":"saying yeah, I think I've got a"},{"speaker":"Chris Spear","startTime":898.019,"endTime":900.179,"body":"shot or was it kind I have a"},{"speaker":"Chris Spear","startTime":900.179,"endTime":901.409,"body":"dream shot for you."},{"speaker":"Nick DiGiovanni","startTime":902.279,"endTime":904.169,"body":"Well, you know,"},{"speaker":"Nick DiGiovanni","startTime":902.279,"endTime":904.169,"body":"what's ironic is that there was"},{"speaker":"Nick DiGiovanni","startTime":904.169,"endTime":907.799,"body":"another Harvard student a few"},{"speaker":"Nick DiGiovanni","startTime":904.169,"endTime":907.799,"body":"seasons before. So I figured"},{"speaker":"Nick DiGiovanni","startTime":907.799,"endTime":911.759,"body":"there was absolutely 00 chance"},{"speaker":"Nick DiGiovanni","startTime":907.799,"endTime":911.759,"body":"that I would ever get even"},{"speaker":"Nick DiGiovanni","startTime":911.759,"endTime":915.809,"body":"considered, just because I feel"},{"speaker":"Nick DiGiovanni","startTime":911.759,"endTime":915.809,"body":"like, you know, if there's going"},{"speaker":"Nick DiGiovanni","startTime":915.809,"endTime":918.029,"body":"to be so many college kids"},{"speaker":"Nick DiGiovanni","startTime":915.809,"endTime":918.029,"body":"around the country that apply,"},{"speaker":"Nick DiGiovanni","startTime":918.179,"endTime":919.919,"body":"what are the odds that they"},{"speaker":"Nick DiGiovanni","startTime":918.179,"endTime":919.919,"body":"actually take another Harvard"},{"speaker":"Nick DiGiovanni","startTime":919.919,"endTime":924.179,"body":"student just a couple of years"},{"speaker":"Nick DiGiovanni","startTime":919.919,"endTime":924.179,"body":"later. So that had already been"},{"speaker":"Nick DiGiovanni","startTime":924.179,"endTime":927.449,"body":"news on campus that this one kid"},{"speaker":"Nick DiGiovanni","startTime":924.179,"endTime":927.449,"body":"had done it, and I knew about"},{"speaker":"Nick DiGiovanni","startTime":927.449,"endTime":930.089,"body":"it, but I still sort of figured"},{"speaker":"Nick DiGiovanni","startTime":927.449,"endTime":930.089,"body":"why not right, I had nothing to"},{"speaker":"Nick DiGiovanni","startTime":930.089,"endTime":933.689,"body":"lose. And as I said, I was"},{"speaker":"Nick DiGiovanni","startTime":930.089,"endTime":933.689,"body":"really, truly trying to chase"},{"speaker":"Nick DiGiovanni","startTime":933.689,"endTime":936.449,"body":"down everything in food that I"},{"speaker":"Nick DiGiovanni","startTime":933.689,"endTime":936.449,"body":"possibly could while on campus,"},{"speaker":"Nick DiGiovanni","startTime":936.599,"endTime":940.349,"body":"I maximized my time at school by"},{"speaker":"Nick DiGiovanni","startTime":936.599,"endTime":940.349,"body":"doing as much with food as I"},{"speaker":"Nick DiGiovanni","startTime":940.349,"endTime":943.679,"body":"possibly could. So this was"},{"speaker":"Nick DiGiovanni","startTime":940.349,"endTime":943.679,"body":"another thing to give it a shot."},{"speaker":"Chris Spear","startTime":944.22,"endTime":946.53,"body":"So at that point,"},{"speaker":"Chris Spear","startTime":944.22,"endTime":946.53,"body":"were you cooking like, were you"},{"speaker":"Chris Spear","startTime":946.56,"endTime":949.5,"body":"cooking for a job while you're"},{"speaker":"Chris Spear","startTime":946.56,"endTime":949.5,"body":"in college? Like, where was your"},{"speaker":"Chris Spear","startTime":949.5,"endTime":952.32,"body":"cooking experience coming from?"},{"speaker":"Chris Spear","startTime":949.5,"endTime":952.32,"body":"Or was it just self taught"},{"speaker":"Chris Spear","startTime":952.47,"endTime":955.17,"body":"things that you learned growing"},{"speaker":"Chris Spear","startTime":952.47,"endTime":955.17,"body":"up? And you were, you know,"},{"speaker":"Chris Spear","startTime":955.32,"endTime":957.6,"body":"reading recipes and cookbooks"},{"speaker":"Chris Spear","startTime":955.32,"endTime":957.6,"body":"and looking online? How were"},{"speaker":"Chris Spear","startTime":957.6,"endTime":959.97,"body":"you? How did you know how to"},{"speaker":"Chris Spear","startTime":957.6,"endTime":959.97,"body":"cook well enough to go on"},{"speaker":"Chris Spear","startTime":959.97,"endTime":960.57,"body":"MasterChef?"},{"speaker":"Nick DiGiovanni","startTime":962.039,"endTime":964.469,"body":"Initially"},{"speaker":"Nick DiGiovanni","startTime":962.039,"endTime":964.469,"body":"through family, then a little"},{"speaker":"Nick DiGiovanni","startTime":964.469,"endTime":968.579,"body":"bit later, I worked at a"},{"speaker":"Nick DiGiovanni","startTime":964.469,"endTime":968.579,"body":"restaurant. The summer before"},{"speaker":"Nick DiGiovanni","startTime":968.579,"endTime":971.939,"body":"college started, that was my"},{"speaker":"Nick DiGiovanni","startTime":968.579,"endTime":971.939,"body":"first true restaurant gig. And"},{"speaker":"Nick DiGiovanni","startTime":971.939,"endTime":975.029,"body":"then in college, yes, I did have"},{"speaker":"Nick DiGiovanni","startTime":971.939,"endTime":975.029,"body":"a restaurant job that I would go"},{"speaker":"Nick DiGiovanni","startTime":975.029,"endTime":980.039,"body":"to a couple of nights a week."},{"speaker":"Nick DiGiovanni","startTime":975.029,"endTime":980.039,"body":"And that was the most legitimate"},{"speaker":"Nick DiGiovanni","startTime":980.039,"endTime":982.199,"body":"restaurant job that I've had, I"},{"speaker":"Nick DiGiovanni","startTime":980.039,"endTime":982.199,"body":"ended up making good amount of"},{"speaker":"Nick DiGiovanni","startTime":982.199,"endTime":985.319,"body":"money for how long I worked"},{"speaker":"Nick DiGiovanni","startTime":982.199,"endTime":985.319,"body":"there, I was running one of the"},{"speaker":"Nick DiGiovanni","startTime":985.649,"endTime":989.249,"body":"better stations in the"},{"speaker":"Nick DiGiovanni","startTime":985.649,"endTime":989.249,"body":"restaurant, down my further down"},{"speaker":"Nick DiGiovanni","startTime":989.279,"endTime":992.309,"body":"the line there. And my time"},{"speaker":"Nick DiGiovanni","startTime":989.279,"endTime":992.309,"body":"there, I think once I built up"},{"speaker":"Nick DiGiovanni","startTime":992.309,"endTime":995.789,"body":"trust with the chef and that"},{"speaker":"Nick DiGiovanni","startTime":992.309,"endTime":995.789,"body":"kind of thing. So it really, it"},{"speaker":"Nick DiGiovanni","startTime":995.789,"endTime":999.419,"body":"was a really, really great way"},{"speaker":"Nick DiGiovanni","startTime":995.789,"endTime":999.419,"body":"for me to learn how to cook at a"},{"speaker":"Nick DiGiovanni","startTime":999.449,"endTime":1003.109,"body":"more professional level while"},{"speaker":"Nick DiGiovanni","startTime":999.449,"endTime":1003.109,"body":"otherwise, you know, being at a"},{"speaker":"Nick DiGiovanni","startTime":1003.109,"endTime":1006.649,"body":"school that just of course, had"},{"speaker":"Nick DiGiovanni","startTime":1003.109,"endTime":1006.649,"body":"no culinary background at all."},{"speaker":"Chris Spear","startTime":1007.01,"endTime":1009.41,"body":"And you did really"},{"speaker":"Chris Spear","startTime":1007.01,"endTime":1009.41,"body":"well. You went on to what third"},{"speaker":"Chris Spear","startTime":1009.41,"endTime":1009.98,"body":"place?"},{"speaker":"Nick DiGiovanni","startTime":1010.639,"endTime":1012.649,"body":"Yes. And in"},{"speaker":"Nick DiGiovanni","startTime":1010.639,"endTime":1012.649,"body":"third place."},{"speaker":"Chris Spear","startTime":1012.679,"endTime":1015.559,"body":"That's amazing."},{"speaker":"Chris Spear","startTime":1012.679,"endTime":1015.559,"body":"What did you learn about"},{"speaker":"Chris Spear","startTime":1015.559,"endTime":1018.679,"body":"yourself, being on the show,"},{"speaker":"Chris Spear","startTime":1015.559,"endTime":1018.679,"body":"like going through that process?"},{"speaker":"Nick DiGiovanni","startTime":1019.73,"endTime":1022.85,"body":"I'm really into"},{"speaker":"Nick DiGiovanni","startTime":1019.73,"endTime":1022.85,"body":"the idea of fearlessness in the"},{"speaker":"Nick DiGiovanni","startTime":1022.85,"endTime":1026.0,"body":"kitchen. That's the big word"},{"speaker":"Nick DiGiovanni","startTime":1022.85,"endTime":1026.0,"body":"that I talk about all the time,"},{"speaker":"Nick DiGiovanni","startTime":1026.03,"endTime":1029.72,"body":"it's in my cookbook, I cannot"},{"speaker":"Nick DiGiovanni","startTime":1026.03,"endTime":1029.72,"body":"stop talking about how you need"},{"speaker":"Nick DiGiovanni","startTime":1029.72,"endTime":1033.59,"body":"to be fearless in the kitchen."},{"speaker":"Nick DiGiovanni","startTime":1029.72,"endTime":1033.59,"body":"And, you know, Chris, you"},{"speaker":"Nick DiGiovanni","startTime":1033.59,"endTime":1036.56,"body":"probably would agree. Again,"},{"speaker":"Nick DiGiovanni","startTime":1033.59,"endTime":1036.56,"body":"you've done a sort of similar"},{"speaker":"Nick DiGiovanni","startTime":1036.56,"endTime":1039.5,"body":"path and the that unique path"},{"speaker":"Nick DiGiovanni","startTime":1036.56,"endTime":1039.5,"body":"and food that most people don't"},{"speaker":"Nick DiGiovanni","startTime":1039.5,"endTime":1043.43,"body":"have. And I think it's all about"},{"speaker":"Nick DiGiovanni","startTime":1039.5,"endTime":1043.43,"body":"just having fun with food. And"},{"speaker":"Nick DiGiovanni","startTime":1043.43,"endTime":1045.92,"body":"I'm sure you'd agree with that."},{"speaker":"Nick DiGiovanni","startTime":1043.43,"endTime":1045.92,"body":"And not taking things too"},{"speaker":"Nick DiGiovanni","startTime":1045.92,"endTime":1048.71,"body":"seriously. Because I think that"},{"speaker":"Nick DiGiovanni","startTime":1045.92,"endTime":1048.71,"body":"has happened in the past with"},{"speaker":"Nick DiGiovanni","startTime":1048.71,"endTime":1051.47,"body":"food a lot of times and you"},{"speaker":"Nick DiGiovanni","startTime":1048.71,"endTime":1051.47,"body":"know, you can make great food"},{"speaker":"Nick DiGiovanni","startTime":1051.47,"endTime":1057.65,"body":"without taking it too seriously."},{"speaker":"Nick DiGiovanni","startTime":1051.47,"endTime":1057.65,"body":"So that's the really big thing"},{"speaker":"Nick DiGiovanni","startTime":1057.65,"endTime":1061.49,"body":"that I feel I took away from"},{"speaker":"Nick DiGiovanni","startTime":1057.65,"endTime":1061.49,"body":"MasterChef was just the the idea"},{"speaker":"Nick DiGiovanni","startTime":1061.49,"endTime":1062.3,"body":"of fearlessness."},{"speaker":"Chris Spear","startTime":1062.51,"endTime":1064.94,"body":"I don't understand"},{"speaker":"Chris Spear","startTime":1062.51,"endTime":1064.94,"body":"why people are so fearful, you"},{"speaker":"Chris Spear","startTime":1064.94,"endTime":1068.03,"body":"know, it's funny, like I grew"},{"speaker":"Chris Spear","startTime":1064.94,"endTime":1068.03,"body":"up, and household, my mom cooked"},{"speaker":"Chris Spear","startTime":1068.03,"endTime":1071.06,"body":"all the time, I got my love of"},{"speaker":"Chris Spear","startTime":1068.03,"endTime":1071.06,"body":"cooking from her. But she was"},{"speaker":"Chris Spear","startTime":1071.06,"endTime":1074.66,"body":"100% like recipe driven, right?"},{"speaker":"Chris Spear","startTime":1071.06,"endTime":1074.66,"body":"So if we're gonna make this"},{"speaker":"Chris Spear","startTime":1074.66,"endTime":1078.35,"body":"recipe tonight, and she doesn't"},{"speaker":"Chris Spear","startTime":1074.66,"endTime":1078.35,"body":"have bell peppers, we're just"},{"speaker":"Chris Spear","startTime":1078.38,"endTime":1081.38,"body":"like not making it there was it"},{"speaker":"Chris Spear","startTime":1078.38,"endTime":1081.38,"body":"wasn't even a consideration to"},{"speaker":"Chris Spear","startTime":1081.86,"endTime":1084.98,"body":"leave it out or sub something,"},{"speaker":"Chris Spear","startTime":1081.86,"endTime":1084.98,"body":"right? And I see that day to day"},{"speaker":"Chris Spear","startTime":1084.98,"endTime":1087.68,"body":"I go in people's houses, and I"},{"speaker":"Chris Spear","startTime":1084.98,"endTime":1087.68,"body":"cook dinners for them. And they"},{"speaker":"Chris Spear","startTime":1087.68,"endTime":1091.16,"body":"talk about like, oh, I don't"},{"speaker":"Chris Spear","startTime":1087.68,"endTime":1091.16,"body":"think I could make that like,"},{"speaker":"Chris Spear","startTime":1091.43,"endTime":1093.86,"body":"and I keep telling people what's"},{"speaker":"Chris Spear","startTime":1091.43,"endTime":1093.86,"body":"the worst that could happen."},{"speaker":"Chris Spear","startTime":1093.86,"endTime":1097.04,"body":"You're gonna try this dish. It"},{"speaker":"Chris Spear","startTime":1093.86,"endTime":1097.04,"body":"doesn't work out. Big deal. It's"},{"speaker":"Chris Spear","startTime":1097.04,"endTime":1099.59,"body":"just like a dinner at home"},{"speaker":"Chris Spear","startTime":1097.04,"endTime":1099.59,"body":"tonight. Like, but I think"},{"speaker":"Chris Spear","startTime":1099.59,"endTime":1101.99,"body":"people are paralyzed people are"},{"speaker":"Chris Spear","startTime":1099.59,"endTime":1101.99,"body":"afraid to cook for me. Do you"},{"speaker":"Chris Spear","startTime":1101.99,"endTime":1104.96,"body":"ever hear that from people like,"},{"speaker":"Chris Spear","startTime":1101.99,"endTime":1104.96,"body":"Oh, I'm so scared to cook for"},{"speaker":"Chris Spear","startTime":1104.96,"endTime":1106.97,"body":"you. It's like, why are you"},{"speaker":"Chris Spear","startTime":1104.96,"endTime":1106.97,"body":"scared to cook for me? I'm just"},{"speaker":"Chris Spear","startTime":1107.0,"endTime":1108.14,"body":"a normal person."},{"speaker":"Nick DiGiovanni","startTime":1108.29,"endTime":1112.79,"body":"Yeah, I have I"},{"speaker":"Nick DiGiovanni","startTime":1108.29,"endTime":1112.79,"body":"have. The funniest times for me"},{"speaker":"Nick DiGiovanni","startTime":1112.79,"endTime":1116.27,"body":"have been. I've been on trips"},{"speaker":"Nick DiGiovanni","startTime":1112.79,"endTime":1116.27,"body":"before I was in Italy one time."},{"speaker":"Nick DiGiovanni","startTime":1116.48,"endTime":1119.36,"body":"And I was at some restaurant."},{"speaker":"Nick DiGiovanni","startTime":1116.48,"endTime":1119.36,"body":"And I guess one of the guys"},{"speaker":"Nick DiGiovanni","startTime":1119.36,"endTime":1122.21,"body":"there at the restaurant had seen"},{"speaker":"Nick DiGiovanni","startTime":1119.36,"endTime":1122.21,"body":"some videos or whatever knew"},{"speaker":"Nick DiGiovanni","startTime":1122.21,"endTime":1125.06,"body":"something about my background."},{"speaker":"Nick DiGiovanni","startTime":1122.21,"endTime":1125.06,"body":"And he said he came up to the"},{"speaker":"Nick DiGiovanni","startTime":1125.06,"endTime":1128.06,"body":"table and said that he was"},{"speaker":"Nick DiGiovanni","startTime":1125.06,"endTime":1128.06,"body":"really, really nervous. And then"},{"speaker":"Nick DiGiovanni","startTime":1128.06,"endTime":1131.39,"body":"he'd been nervous ever since he"},{"speaker":"Nick DiGiovanni","startTime":1128.06,"endTime":1131.39,"body":"saw the reservation, I must have"},{"speaker":"Nick DiGiovanni","startTime":1131.39,"endTime":1134.87,"body":"made the reservation or"},{"speaker":"Nick DiGiovanni","startTime":1131.39,"endTime":1134.87,"body":"something. And I started"},{"speaker":"Nick DiGiovanni","startTime":1134.87,"endTime":1138.32,"body":"laughing and I I pretty much"},{"speaker":"Nick DiGiovanni","startTime":1134.87,"endTime":1138.32,"body":"just, you know, I started"},{"speaker":"Nick DiGiovanni","startTime":1138.32,"endTime":1142.31,"body":"laughing with with him. And I"},{"speaker":"Nick DiGiovanni","startTime":1138.32,"endTime":1142.31,"body":"was so confused at the same time"},{"speaker":"Nick DiGiovanni","startTime":1142.31,"endTime":1144.5,"body":"because I was like, What? What"},{"speaker":"Nick DiGiovanni","startTime":1142.31,"endTime":1144.5,"body":"are you talking about? I'm"},{"speaker":"Nick DiGiovanni","startTime":1144.5,"endTime":1147.05,"body":"sitting here, I'm all excited to"},{"speaker":"Nick DiGiovanni","startTime":1144.5,"endTime":1147.05,"body":"eat. Why would you ever be"},{"speaker":"Nick DiGiovanni","startTime":1147.05,"endTime":1149.87,"body":"nervous? Just cook your own"},{"speaker":"Nick DiGiovanni","startTime":1147.05,"endTime":1149.87,"body":"food? You're clearly fantastic"},{"speaker":"Nick DiGiovanni","startTime":1149.87,"endTime":1153.65,"body":"at it. I'm not, you know, so I"},{"speaker":"Nick DiGiovanni","startTime":1149.87,"endTime":1153.65,"body":"think I think it is funny when"},{"speaker":"Nick DiGiovanni","startTime":1153.65,"endTime":1156.65,"body":"people think that way. You"},{"speaker":"Nick DiGiovanni","startTime":1153.65,"endTime":1156.65,"body":"should also be cooking for"},{"speaker":"Nick DiGiovanni","startTime":1157.04,"endTime":1159.56,"body":"yourself in a sense, right? I"},{"speaker":"Nick DiGiovanni","startTime":1157.04,"endTime":1159.56,"body":"mean, if you're, if you're"},{"speaker":"Nick DiGiovanni","startTime":1159.56,"endTime":1162.02,"body":"cooking with love, then you're"},{"speaker":"Nick DiGiovanni","startTime":1159.56,"endTime":1162.02,"body":"going to cook good food if"},{"speaker":"Nick DiGiovanni","startTime":1162.02,"endTime":1164.9,"body":"you're cooking with that love"},{"speaker":"Nick DiGiovanni","startTime":1162.02,"endTime":1164.9,"body":"and fearlessness that I think is"},{"speaker":"Nick DiGiovanni","startTime":1164.96,"endTime":1167.93,"body":"is the most important in the"},{"speaker":"Nick DiGiovanni","startTime":1164.96,"endTime":1167.93,"body":"kitchen. It's going to be great."},{"speaker":"Chris Spear","startTime":1168.56,"endTime":1171.92,"body":"What I really think"},{"speaker":"Chris Spear","startTime":1168.56,"endTime":1171.92,"body":"is fantastic is I feel like"},{"speaker":"Chris Spear","startTime":1172.07,"endTime":1175.28,"body":"you're connecting to I'm sure"},{"speaker":"Chris Spear","startTime":1172.07,"endTime":1175.28,"body":"you know what your audience"},{"speaker":"Chris Spear","startTime":1175.28,"endTime":1178.82,"body":"demographics are some somewhat"},{"speaker":"Chris Spear","startTime":1175.28,"endTime":1178.82,"body":"but like a younger generation,"},{"speaker":"Chris Spear","startTime":1178.82,"endTime":1181.97,"body":"which to me is amazing. Like my"},{"speaker":"Chris Spear","startTime":1178.82,"endTime":1181.97,"body":"kids are more interested in"},{"speaker":"Chris Spear","startTime":1181.97,"endTime":1185.57,"body":"watching your cooking videos"},{"speaker":"Chris Spear","startTime":1181.97,"endTime":1185.57,"body":"than someone who in my mind is"},{"speaker":"Chris Spear","startTime":1185.57,"endTime":1188.0,"body":"more well known. You know, like"},{"speaker":"Chris Spear","startTime":1185.57,"endTime":1188.0,"body":"I'm gonna sit and watch maybe"},{"speaker":"Chris Spear","startTime":1188.0,"endTime":1192.44,"body":"like an hour long Masimo but"},{"speaker":"Chris Spear","startTime":1188.0,"endTime":1192.44,"body":"Torah like masterclass my kids"},{"speaker":"Chris Spear","startTime":1192.44,"endTime":1195.08,"body":"want to like watch your stuff."},{"speaker":"Chris Spear","startTime":1192.44,"endTime":1195.08,"body":"And I think that's great"},{"speaker":"Chris Spear","startTime":1195.08,"endTime":1199.22,"body":"because, you know, for me it was"},{"speaker":"Chris Spear","startTime":1195.08,"endTime":1199.22,"body":"like PBS when I was really young"},{"speaker":"Chris Spear","startTime":1199.22,"endTime":1201.83,"body":"and then there are early days of"},{"speaker":"Chris Spear","startTime":1199.22,"endTime":1201.83,"body":"Food Network, so whatever is"},{"speaker":"Chris Spear","startTime":1201.83,"endTime":1204.38,"body":"getting people engaged, and it"},{"speaker":"Chris Spear","startTime":1201.83,"endTime":1204.38,"body":"doesn't have to be kids, I mean,"},{"speaker":"Chris Spear","startTime":1204.38,"endTime":1207.56,"body":"I think your videos are funny. I"},{"speaker":"Chris Spear","startTime":1204.38,"endTime":1207.56,"body":"think you're doing approachable"},{"speaker":"Chris Spear","startTime":1207.56,"endTime":1210.53,"body":"recipes. So that might also be"},{"speaker":"Chris Spear","startTime":1207.56,"endTime":1210.53,"body":"for a home cook, who's maybe"},{"speaker":"Chris Spear","startTime":1210.53,"endTime":1213.56,"body":"just starting their journey."},{"speaker":"Chris Spear","startTime":1210.53,"endTime":1213.56,"body":"Like, for me whatever it takes"},{"speaker":"Chris Spear","startTime":1213.56,"endTime":1217.76,"body":"to get people interested in"},{"speaker":"Chris Spear","startTime":1213.56,"endTime":1217.76,"body":"cooking, eating new foods,"},{"speaker":"Chris Spear","startTime":1217.76,"endTime":1222.74,"body":"trying new things. So I'm really"},{"speaker":"Chris Spear","startTime":1217.76,"endTime":1222.74,"body":"happy to see this new wave of,"},{"speaker":"Chris Spear","startTime":1222.77,"endTime":1226.55,"body":"you know, people on social media"},{"speaker":"Chris Spear","startTime":1222.77,"endTime":1226.55,"body":"and YouTube and stuff making"},{"speaker":"Chris Spear","startTime":1226.55,"endTime":1228.8,"body":"videos, because I think it's"},{"speaker":"Chris Spear","startTime":1226.55,"endTime":1228.8,"body":"great. It's interesting,"},{"speaker":"Chris Spear","startTime":1228.8,"endTime":1231.77,"body":"because, you know, I've like a"},{"speaker":"Chris Spear","startTime":1228.8,"endTime":1231.77,"body":"foot in both of those worlds."},{"speaker":"Chris Spear","startTime":1231.77,"endTime":1235.31,"body":"And I know a lot of like,"},{"speaker":"Chris Spear","startTime":1231.77,"endTime":1235.31,"body":"restaurant chefs don't see a lot"},{"speaker":"Chris Spear","startTime":1235.31,"endTime":1238.13,"body":"of people on YouTube, like, they"},{"speaker":"Chris Spear","startTime":1235.31,"endTime":1238.13,"body":"seem as like YouTube chefs, and"},{"speaker":"Chris Spear","startTime":1238.13,"endTime":1241.1,"body":"not real chefs. And I'm using"},{"speaker":"Chris Spear","startTime":1238.13,"endTime":1241.1,"body":"air quotes here. Because I hear"},{"speaker":"Chris Spear","startTime":1241.1,"endTime":1244.91,"body":"that a lot as someone who talks"},{"speaker":"Chris Spear","startTime":1241.1,"endTime":1244.91,"body":"to exclusively non restaurant"},{"speaker":"Chris Spear","startTime":1244.91,"endTime":1249.02,"body":"chefs, what's your feedback been"},{"speaker":"Chris Spear","startTime":1244.91,"endTime":1249.02,"body":"from people in the professional"},{"speaker":"Chris Spear","startTime":1249.02,"endTime":1249.68,"body":"food world?"},{"speaker":"Nick DiGiovanni","startTime":1249.77,"endTime":1251.9,"body":"You know what"},{"speaker":"Nick DiGiovanni","startTime":1249.77,"endTime":1251.9,"body":"I'd say? I think there's a shift"},{"speaker":"Nick DiGiovanni","startTime":1251.9,"endTime":1255.77,"body":"happening now with that last"},{"speaker":"Nick DiGiovanni","startTime":1251.9,"endTime":1255.77,"body":"part that you mentioned, I have"},{"speaker":"Nick DiGiovanni","startTime":1255.77,"endTime":1259.13,"body":"become quite close with a number"},{"speaker":"Nick DiGiovanni","startTime":1255.77,"endTime":1259.13,"body":"of chefs that, frankly, I've"},{"speaker":"Nick DiGiovanni","startTime":1259.13,"endTime":1262.52,"body":"looked up to for a lot of my"},{"speaker":"Nick DiGiovanni","startTime":1259.13,"endTime":1262.52,"body":"life. And now I think they"},{"speaker":"Nick DiGiovanni","startTime":1262.52,"endTime":1265.82,"body":"realize that there's actually"},{"speaker":"Nick DiGiovanni","startTime":1262.52,"endTime":1265.82,"body":"something here with the idea of"},{"speaker":"Nick DiGiovanni","startTime":1265.82,"endTime":1267.95,"body":"what we were talking about"},{"speaker":"Nick DiGiovanni","startTime":1265.82,"endTime":1267.95,"body":"before, with kids getting really"},{"speaker":"Nick DiGiovanni","startTime":1267.95,"endTime":1270.59,"body":"excited about food and cooking."},{"speaker":"Nick DiGiovanni","startTime":1267.95,"endTime":1270.59,"body":"There's no reason for there to"},{"speaker":"Nick DiGiovanni","startTime":1270.59,"endTime":1273.44,"body":"be any sort of tension between a"},{"speaker":"Nick DiGiovanni","startTime":1270.59,"endTime":1273.44,"body":"really well trained restaurant"},{"speaker":"Nick DiGiovanni","startTime":1273.44,"endTime":1276.77,"body":"chef, and someone that's making"},{"speaker":"Nick DiGiovanni","startTime":1273.44,"endTime":1276.77,"body":"food and cooking videos online."},{"speaker":"Nick DiGiovanni","startTime":1276.89,"endTime":1279.8,"body":"There can be collaboration,"},{"speaker":"Nick DiGiovanni","startTime":1276.89,"endTime":1279.8,"body":"there should definitely be that"},{"speaker":"Nick DiGiovanni","startTime":1279.8,"endTime":1283.25,"body":"kind of back and forth, check to"},{"speaker":"Nick DiGiovanni","startTime":1279.8,"endTime":1283.25,"body":"make sure that okay, yeah, you"},{"speaker":"Nick DiGiovanni","startTime":1283.25,"endTime":1285.32,"body":"could, you know, you could have"},{"speaker":"Nick DiGiovanni","startTime":1283.25,"endTime":1285.32,"body":"done this better, you could,"},{"speaker":"Nick DiGiovanni","startTime":1285.35,"endTime":1288.62,"body":"but, but and that's totally"},{"speaker":"Nick DiGiovanni","startTime":1285.35,"endTime":1288.62,"body":"fine. I think all that that"},{"speaker":"Nick DiGiovanni","startTime":1288.62,"endTime":1292.07,"body":"collaborative type of thing is"},{"speaker":"Nick DiGiovanni","startTime":1288.62,"endTime":1292.07,"body":"great. That's, that's what makes"},{"speaker":"Nick DiGiovanni","startTime":1292.07,"endTime":1296.93,"body":"things better. And that'll help"},{"speaker":"Nick DiGiovanni","startTime":1292.07,"endTime":1296.93,"body":"to make everything better. But I"},{"speaker":"Nick DiGiovanni","startTime":1296.93,"endTime":1299.57,"body":"think there's a shift happening."},{"speaker":"Nick DiGiovanni","startTime":1296.93,"endTime":1299.57,"body":"I think people realize now that"},{"speaker":"Nick DiGiovanni","startTime":1300.32,"endTime":1303.2,"body":"people want to watch food videos"},{"speaker":"Nick DiGiovanni","startTime":1300.32,"endTime":1303.2,"body":"online, people want to learn"},{"speaker":"Nick DiGiovanni","startTime":1303.2,"endTime":1307.4,"body":"recipes, and sometimes a quick"},{"speaker":"Nick DiGiovanni","startTime":1303.2,"endTime":1307.4,"body":"32nd 35 second video, as opposed"},{"speaker":"Nick DiGiovanni","startTime":1307.4,"endTime":1312.17,"body":"to sitting down to watching a 30"},{"speaker":"Nick DiGiovanni","startTime":1307.4,"endTime":1312.17,"body":"minute 45 minute TV special, I"},{"speaker":"Nick DiGiovanni","startTime":1312.17,"endTime":1314.51,"body":"don't think they have to be"},{"speaker":"Nick DiGiovanni","startTime":1312.17,"endTime":1314.51,"body":"mutually exclusive. But I think"},{"speaker":"Nick DiGiovanni","startTime":1314.51,"endTime":1318.02,"body":"there's a shift happening. And"},{"speaker":"Nick DiGiovanni","startTime":1314.51,"endTime":1318.02,"body":"I've, I've recently more"},{"speaker":"Nick DiGiovanni","startTime":1318.02,"endTime":1322.25,"body":"recently sort of seen this"},{"speaker":"Nick DiGiovanni","startTime":1318.02,"endTime":1322.25,"body":"newfound respect at times from"},{"speaker":"Nick DiGiovanni","startTime":1322.67,"endTime":1326.09,"body":"some of these chefs that we're"},{"speaker":"Nick DiGiovanni","startTime":1322.67,"endTime":1326.09,"body":"talking about, who realize, you"},{"speaker":"Nick DiGiovanni","startTime":1326.09,"endTime":1327.29,"body":"know, there's room for"},{"speaker":"Nick DiGiovanni","startTime":1326.09,"endTime":1327.29,"body":"everybody."},{"speaker":"Chris Spear","startTime":1327.98,"endTime":1329.9,"body":"And we're gonna"},{"speaker":"Chris Spear","startTime":1327.98,"endTime":1329.9,"body":"talk about your cookbook a"},{"speaker":"Chris Spear","startTime":1329.9,"endTime":1332.12,"body":"little later in the show. But"},{"speaker":"Chris Spear","startTime":1329.9,"endTime":1332.12,"body":"just while we're on this topic,"},{"speaker":"Chris Spear","startTime":1332.12,"endTime":1335.15,"body":"you've had some great chefs"},{"speaker":"Chris Spear","startTime":1332.12,"endTime":1335.15,"body":"contribute recipes to your book,"},{"speaker":"Chris Spear","startTime":1335.15,"endTime":1337.34,"body":"one of my favorite chefs is Ken"},{"speaker":"Chris Spear","startTime":1335.15,"endTime":1337.34,"body":"oranger. You know, I'm a"},{"speaker":"Chris Spear","startTime":1337.61,"endTime":1341.84,"body":"Massachusetts guy. So he's like"},{"speaker":"Chris Spear","startTime":1337.61,"endTime":1341.84,"body":"the best tomato. I say the best"},{"speaker":"Chris Spear","startTime":1341.84,"endTime":1344.42,"body":"meal I've ever had in my life"},{"speaker":"Chris Spear","startTime":1341.84,"endTime":1344.42,"body":"was at Toro, Jamie best. And"},{"speaker":"Chris Spear","startTime":1344.42,"endTime":1347.66,"body":"that's also someone I love and"},{"speaker":"Chris Spear","startTime":1344.42,"endTime":1347.66,"body":"having a meal, there was just"},{"speaker":"Chris Spear","startTime":1347.66,"endTime":1348.29,"body":"amazing."},{"speaker":"Nick DiGiovanni","startTime":1348.53,"endTime":1350.63,"body":"I'm so happy to"},{"speaker":"Nick DiGiovanni","startTime":1348.53,"endTime":1350.63,"body":"hear that. You know what the"},{"speaker":"Nick DiGiovanni","startTime":1350.63,"endTime":1352.82,"body":"second year we're talking about"},{"speaker":"Nick DiGiovanni","startTime":1350.63,"endTime":1352.82,"body":"restaurant chefs and that kind"},{"speaker":"Nick DiGiovanni","startTime":1352.82,"endTime":1355.25,"body":"of thing. Ken is the first"},{"speaker":"Nick DiGiovanni","startTime":1352.82,"endTime":1355.25,"body":"person who popped into mind, I"},{"speaker":"Nick DiGiovanni","startTime":1355.25,"endTime":1357.5,"body":"woke up this morning. And the"},{"speaker":"Nick DiGiovanni","startTime":1355.25,"endTime":1357.5,"body":"very first text I saw on my"},{"speaker":"Nick DiGiovanni","startTime":1357.5,"endTime":1360.29,"body":"phone was, hey, when you come"},{"speaker":"Nick DiGiovanni","startTime":1357.5,"endTime":1360.29,"body":"back to Boston, I'm on my book"},{"speaker":"Nick DiGiovanni","startTime":1360.29,"endTime":1362.09,"body":"tour right now. And he said,"},{"speaker":"Nick DiGiovanni","startTime":1360.29,"endTime":1362.09,"body":"hey, when you come back to"},{"speaker":"Nick DiGiovanni","startTime":1362.09,"endTime":1363.95,"body":"Boston, I got a bottle of"},{"speaker":"Nick DiGiovanni","startTime":1362.09,"endTime":1363.95,"body":"champagne waiting for you."},{"speaker":"Nick DiGiovanni","startTime":1364.13,"endTime":1366.92,"body":"Because he was all excited about"},{"speaker":"Nick DiGiovanni","startTime":1364.13,"endTime":1366.92,"body":"the cookbook. And for me, that's"},{"speaker":"Nick DiGiovanni","startTime":1366.92,"endTime":1370.34,"body":"such an amazing, exciting thing,"},{"speaker":"Nick DiGiovanni","startTime":1366.92,"endTime":1370.34,"body":"because he's the chef that, you"},{"speaker":"Nick DiGiovanni","startTime":1370.34,"endTime":1374.18,"body":"know, he, he has restaurants"},{"speaker":"Nick DiGiovanni","startTime":1370.34,"endTime":1374.18,"body":"around the world, but especially"},{"speaker":"Nick DiGiovanni","startTime":1374.18,"endTime":1377.54,"body":"in Boston, there are a lot of my"},{"speaker":"Nick DiGiovanni","startTime":1374.18,"endTime":1377.54,"body":"favorite places to go in the"},{"speaker":"Nick DiGiovanni","startTime":1377.54,"endTime":1381.2,"body":"city. And I've always looked up"},{"speaker":"Nick DiGiovanni","startTime":1377.54,"endTime":1381.2,"body":"to him, as somebody who is just"},{"speaker":"Nick DiGiovanni","startTime":1381.2,"endTime":1384.29,"body":"so creative with food has"},{"speaker":"Nick DiGiovanni","startTime":1381.2,"endTime":1384.29,"body":"achieved so much in the food"},{"speaker":"Nick DiGiovanni","startTime":1384.29,"endTime":1388.13,"body":"space. Yeah, we've become close"},{"speaker":"Nick DiGiovanni","startTime":1384.29,"endTime":1388.13,"body":"friends. And I love what he"},{"speaker":"Nick DiGiovanni","startTime":1388.13,"endTime":1390.38,"body":"does. And I really think he"},{"speaker":"Nick DiGiovanni","startTime":1388.13,"endTime":1390.38,"body":"appreciates what I do as well."},{"speaker":"Nick DiGiovanni","startTime":1390.38,"endTime":1394.28,"body":"So it's a perfect example of"},{"speaker":"Nick DiGiovanni","startTime":1390.38,"endTime":1394.28,"body":"that relationship. And that"},{"speaker":"Nick DiGiovanni","startTime":1394.49,"endTime":1396.32,"body":"shift that I feel like I'm"},{"speaker":"Nick DiGiovanni","startTime":1394.49,"endTime":1396.32,"body":"starting to see."},{"speaker":"Chris Spear","startTime":1396.56,"endTime":1398.24,"body":"And he just put out"},{"speaker":"Chris Spear","startTime":1396.56,"endTime":1398.24,"body":"a cookbook with his daughter,"},{"speaker":"Chris Spear","startTime":1398.24,"endTime":1401.87,"body":"which I think is fantastic. You"},{"speaker":"Chris Spear","startTime":1398.24,"endTime":1401.87,"body":"know, yeah. Well, we'll get back"},{"speaker":"Chris Spear","startTime":1401.87,"endTime":1404.93,"body":"into the cookbook, obviously."},{"speaker":"Chris Spear","startTime":1401.87,"endTime":1404.93,"body":"But like, let's talk about the"},{"speaker":"Chris Spear","startTime":1404.93,"endTime":1408.8,"body":"content. When did you start a"},{"speaker":"Chris Spear","startTime":1404.93,"endTime":1408.8,"body":"YouTube channel? And what like,"},{"speaker":"Chris Spear","startTime":1408.8,"endTime":1411.62,"body":"why were you doing it when you"},{"speaker":"Chris Spear","startTime":1408.8,"endTime":1411.62,"body":"started? What was the purpose?"},{"speaker":"Chris Spear","startTime":1411.62,"endTime":1414.23,"body":"Was it just going to be kind of"},{"speaker":"Chris Spear","startTime":1411.62,"endTime":1414.23,"body":"messing around for fun? Did you"},{"speaker":"Chris Spear","startTime":1414.26,"endTime":1417.2,"body":"think from the onset, like, I"},{"speaker":"Chris Spear","startTime":1414.26,"endTime":1417.2,"body":"want to educate people talk me"},{"speaker":"Chris Spear","startTime":1417.2,"endTime":1418.94,"body":"through the starting of your"},{"speaker":"Chris Spear","startTime":1417.2,"endTime":1418.94,"body":"YouTube channel."},{"speaker":"Nick DiGiovanni","startTime":1420.079,"endTime":1424.339,"body":"It was another"},{"speaker":"Nick DiGiovanni","startTime":1420.079,"endTime":1424.339,"body":"place for me to share. I"},{"speaker":"Nick DiGiovanni","startTime":1425.299,"endTime":1427.579,"body":"sometimes feel as if you can get"},{"speaker":"Nick DiGiovanni","startTime":1425.299,"endTime":1427.579,"body":"very caught up in all the"},{"speaker":"Nick DiGiovanni","startTime":1427.579,"endTime":1430.039,"body":"different social media apps,"},{"speaker":"Nick DiGiovanni","startTime":1427.579,"endTime":1430.039,"body":"there's Tik Tok, there's"},{"speaker":"Nick DiGiovanni","startTime":1430.039,"endTime":1432.709,"body":"Instagram, there's YouTube,"},{"speaker":"Nick DiGiovanni","startTime":1430.039,"endTime":1432.709,"body":"there's Snapchat. And there are"},{"speaker":"Nick DiGiovanni","startTime":1432.709,"endTime":1436.429,"body":"too many times, right? It's hard"},{"speaker":"Nick DiGiovanni","startTime":1432.709,"endTime":1436.429,"body":"to manage them all. And it gets"},{"speaker":"Nick DiGiovanni","startTime":1436.429,"endTime":1439.279,"body":"a little bit stressful. And"},{"speaker":"Nick DiGiovanni","startTime":1436.429,"endTime":1439.279,"body":"sometimes, you know, I wish"},{"speaker":"Nick DiGiovanni","startTime":1439.909,"endTime":1442.429,"body":"there was just one easy place"},{"speaker":"Nick DiGiovanni","startTime":1439.909,"endTime":1442.429,"body":"that we could all go and do all"},{"speaker":"Nick DiGiovanni","startTime":1442.429,"endTime":1445.609,"body":"the different things that we do."},{"speaker":"Nick DiGiovanni","startTime":1442.429,"endTime":1445.609,"body":"And you want to have to have 25"},{"speaker":"Nick DiGiovanni","startTime":1445.609,"endTime":1449.179,"body":"apps on your phone. But"},{"speaker":"Nick DiGiovanni","startTime":1445.609,"endTime":1449.179,"body":"obviously, that's not how it is"},{"speaker":"Nick DiGiovanni","startTime":1449.179,"endTime":1452.359,"body":"and YouTube I looked at as a"},{"speaker":"Nick DiGiovanni","startTime":1449.179,"endTime":1452.359,"body":"place that I might be able to"},{"speaker":"Nick DiGiovanni","startTime":1452.359,"endTime":1456.019,"body":"experiment with some slightly"},{"speaker":"Nick DiGiovanni","startTime":1452.359,"endTime":1456.019,"body":"longer format videos. Because"},{"speaker":"Nick DiGiovanni","startTime":1456.019,"endTime":1460.339,"body":"again, as I said before, I don't"},{"speaker":"Nick DiGiovanni","startTime":1456.019,"endTime":1460.339,"body":"think the longer TV episodes"},{"speaker":"Nick DiGiovanni","startTime":1460.339,"endTime":1463.459,"body":"that people grew up watching on"},{"speaker":"Nick DiGiovanni","startTime":1460.339,"endTime":1463.459,"body":"the Food Network and on TV have"},{"speaker":"Nick DiGiovanni","startTime":1463.459,"endTime":1468.709,"body":"to be completely fizzled away,"},{"speaker":"Nick DiGiovanni","startTime":1463.459,"endTime":1468.709,"body":"and that this new wave of short"},{"speaker":"Nick DiGiovanni","startTime":1468.709,"endTime":1471.229,"body":"form 35 second videos is going"},{"speaker":"Nick DiGiovanni","startTime":1468.709,"endTime":1471.229,"body":"to come replace it. I don't"},{"speaker":"Nick DiGiovanni","startTime":1471.229,"endTime":1475.129,"body":"think that's what's going to"},{"speaker":"Nick DiGiovanni","startTime":1471.229,"endTime":1475.129,"body":"happen at all. So I wanted to"},{"speaker":"Nick DiGiovanni","startTime":1475.129,"endTime":1478.819,"body":"experiment with some longer"},{"speaker":"Nick DiGiovanni","startTime":1475.129,"endTime":1478.819,"body":"videos and see if that could be"},{"speaker":"Nick DiGiovanni","startTime":1478.819,"endTime":1481.429,"body":"a different outlet for me to"},{"speaker":"Nick DiGiovanni","startTime":1478.819,"endTime":1481.429,"body":"just teach and share."},{"speaker":"Chris Spear","startTime":1482.54,"endTime":1484.82,"body":"Do you have to have"},{"speaker":"Chris Spear","startTime":1482.54,"endTime":1484.82,"body":"a team like for someone who"},{"speaker":"Chris Spear","startTime":1484.82,"endTime":1488.12,"body":"let's say I've not put any"},{"speaker":"Chris Spear","startTime":1484.82,"endTime":1488.12,"body":"content out but I'm thinking"},{"speaker":"Chris Spear","startTime":1488.15,"endTime":1490.07,"body":"yeah, like I want to put videos"},{"speaker":"Chris Spear","startTime":1488.15,"endTime":1490.07,"body":"out there. It's a little"},{"speaker":"Chris Spear","startTime":1490.07,"endTime":1493.16,"body":"daunting because so many people"},{"speaker":"Chris Spear","startTime":1490.07,"endTime":1493.16,"body":"now the production values are so"},{"speaker":"Chris Spear","startTime":1493.16,"endTime":1496.01,"body":"high. It almost seems like you"},{"speaker":"Chris Spear","startTime":1493.16,"endTime":1496.01,"body":"need to have someone shooting"},{"speaker":"Chris Spear","startTime":1496.01,"endTime":1499.4,"body":"your camera, shooting your"},{"speaker":"Chris Spear","startTime":1496.01,"endTime":1499.4,"body":"video. What if it's just me"},{"speaker":"Chris Spear","startTime":1499.4,"endTime":1501.62,"body":"right like my wife goes to work."},{"speaker":"Chris Spear","startTime":1499.4,"endTime":1501.62,"body":"My kids are at school. I'm here"},{"speaker":"Chris Spear","startTime":1501.62,"endTime":1504.2,"body":"by myself and I want to make"},{"speaker":"Chris Spear","startTime":1501.62,"endTime":1504.2,"body":"videos. Is it possible to make"},{"speaker":"Chris Spear","startTime":1504.2,"endTime":1508.4,"body":"like good videos by myself? And"},{"speaker":"Chris Spear","startTime":1504.2,"endTime":1508.4,"body":"to that point, like when you"},{"speaker":"Chris Spear","startTime":1508.4,"endTime":1511.94,"body":"started where people helping"},{"speaker":"Chris Spear","startTime":1508.4,"endTime":1511.94,"body":"you? And if not like, what point"},{"speaker":"Chris Spear","startTime":1511.94,"endTime":1514.04,"body":"did someone come on to be your"},{"speaker":"Chris Spear","startTime":1511.94,"endTime":1514.04,"body":"cameraman, I know you have"},{"speaker":"Chris Spear","startTime":1514.04,"endTime":1516.23,"body":"someone working with you and a"},{"speaker":"Chris Spear","startTime":1514.04,"endTime":1516.23,"body":"whole team now. But"},{"speaker":"Nick DiGiovanni","startTime":1517.4,"endTime":1519.08,"body":"I initially"},{"speaker":"Nick DiGiovanni","startTime":1517.4,"endTime":1519.08,"body":"started out with the shorter"},{"speaker":"Nick DiGiovanni","startTime":1519.08,"endTime":1522.77,"body":"form content, just doing it all"},{"speaker":"Nick DiGiovanni","startTime":1519.08,"endTime":1522.77,"body":"myself. Believe it or not, the"},{"speaker":"Nick DiGiovanni","startTime":1522.8,"endTime":1526.94,"body":"only thing that that I tried to"},{"speaker":"Nick DiGiovanni","startTime":1522.8,"endTime":1526.94,"body":"get help on for that now is some"},{"speaker":"Nick DiGiovanni","startTime":1526.94,"endTime":1531.8,"body":"of the editing, I started just"},{"speaker":"Nick DiGiovanni","startTime":1526.94,"endTime":1531.8,"body":"filming myself running back and"},{"speaker":"Nick DiGiovanni","startTime":1531.8,"endTime":1535.04,"body":"forth to the camera. And then"},{"speaker":"Nick DiGiovanni","startTime":1531.8,"endTime":1535.04,"body":"taking all that footage off"},{"speaker":"Nick DiGiovanni","startTime":1535.04,"endTime":1538.4,"body":"myself editing it all myself in"},{"speaker":"Nick DiGiovanni","startTime":1535.04,"endTime":1538.4,"body":"uploading it all myself. And I,"},{"speaker":"Nick DiGiovanni","startTime":1538.43,"endTime":1541.73,"body":"to this day, still do all the"},{"speaker":"Nick DiGiovanni","startTime":1538.43,"endTime":1541.73,"body":"filming for the short stuff by"},{"speaker":"Nick DiGiovanni","startTime":1541.73,"endTime":1545.21,"body":"myself, I just like it that way."},{"speaker":"Nick DiGiovanni","startTime":1541.73,"endTime":1545.21,"body":"And it keeps me more"},{"speaker":"Nick DiGiovanni","startTime":1545.21,"endTime":1549.62,"body":"comfortable. And just, you know,"},{"speaker":"Nick DiGiovanni","startTime":1545.21,"endTime":1549.62,"body":"I like that creativity, I like"},{"speaker":"Nick DiGiovanni","startTime":1549.8,"endTime":1552.83,"body":"changing the camera, the camera"},{"speaker":"Nick DiGiovanni","startTime":1549.8,"endTime":1552.83,"body":"angles, I like messing around"},{"speaker":"Nick DiGiovanni","startTime":1552.83,"endTime":1555.35,"body":"with the settings, I just, I"},{"speaker":"Nick DiGiovanni","startTime":1552.83,"endTime":1555.35,"body":"really enjoy it. And I don't"},{"speaker":"Nick DiGiovanni","startTime":1555.35,"endTime":1557.69,"body":"want to lose touch with that. So"},{"speaker":"Nick DiGiovanni","startTime":1555.35,"endTime":1557.69,"body":"I still do all of that. But"},{"speaker":"Nick DiGiovanni","startTime":1557.69,"endTime":1560.3,"body":"someone helps with the editing"},{"speaker":"Nick DiGiovanni","startTime":1557.69,"endTime":1560.3,"body":"of the shorter stuff. Now, then,"},{"speaker":"Nick DiGiovanni","startTime":1560.3,"endTime":1562.7,"body":"of course, on the other side,"},{"speaker":"Nick DiGiovanni","startTime":1560.3,"endTime":1562.7,"body":"YouTube is this sort of bigger,"},{"speaker":"Nick DiGiovanni","startTime":1562.73,"endTime":1566.03,"body":"totally different beast, where"},{"speaker":"Nick DiGiovanni","startTime":1562.73,"endTime":1566.03,"body":"you do have to have some help"},{"speaker":"Nick DiGiovanni","startTime":1566.03,"endTime":1569.39,"body":"most of the time, especially for"},{"speaker":"Nick DiGiovanni","startTime":1566.03,"endTime":1569.39,"body":"food and cooking, where I think"},{"speaker":"Nick DiGiovanni","startTime":1569.39,"endTime":1571.31,"body":"it's very important to have"},{"speaker":"Nick DiGiovanni","startTime":1569.39,"endTime":1571.31,"body":"different angles, you have to"},{"speaker":"Nick DiGiovanni","startTime":1571.31,"endTime":1573.59,"body":"pick up all the sounds, there's"},{"speaker":"Nick DiGiovanni","startTime":1571.31,"endTime":1573.59,"body":"a lot of things there that you"},{"speaker":"Nick DiGiovanni","startTime":1573.59,"endTime":1577.61,"body":"need to you need to really nail"},{"speaker":"Nick DiGiovanni","startTime":1573.59,"endTime":1577.61,"body":"for it to be a good video. And"},{"speaker":"Nick DiGiovanni","startTime":1577.61,"endTime":1579.74,"body":"so you know, I've got my camera"},{"speaker":"Nick DiGiovanni","startTime":1577.61,"endTime":1579.74,"body":"guy who I've been working with"},{"speaker":"Nick DiGiovanni","startTime":1579.74,"endTime":1583.85,"body":"for years and years now, Manny,"},{"speaker":"Nick DiGiovanni","startTime":1579.74,"endTime":1583.85,"body":"and then we have, we have a"},{"speaker":"Nick DiGiovanni","startTime":1583.85,"endTime":1589.25,"body":"fantastic editor, Brandon, who"},{"speaker":"Nick DiGiovanni","startTime":1583.85,"endTime":1589.25,"body":"just he's got a gift, when he"},{"speaker":"Nick DiGiovanni","startTime":1589.25,"endTime":1592.07,"body":"looks at all this footage, he's"},{"speaker":"Nick DiGiovanni","startTime":1589.25,"endTime":1592.07,"body":"got this gift where he can just"},{"speaker":"Nick DiGiovanni","startTime":1592.07,"endTime":1596.0,"body":"pull it together does amazing,"},{"speaker":"Nick DiGiovanni","startTime":1592.07,"endTime":1596.0,"body":"enjoyable experience. And so"},{"speaker":"Nick DiGiovanni","startTime":1596.09,"endTime":1599.99,"body":"yes, you do need you do need a"},{"speaker":"Nick DiGiovanni","startTime":1596.09,"endTime":1599.99,"body":"team, the team is much bigger"},{"speaker":"Nick DiGiovanni","startTime":1599.99,"endTime":1602.06,"body":"than that there are more people"},{"speaker":"Nick DiGiovanni","startTime":1599.99,"endTime":1602.06,"body":"that help plan the videos,"},{"speaker":"Nick DiGiovanni","startTime":1602.06,"endTime":1605.6,"body":"there's quite a few things. But"},{"speaker":"Nick DiGiovanni","startTime":1602.06,"endTime":1605.6,"body":"in terms of just that difference"},{"speaker":"Nick DiGiovanni","startTime":1605.6,"endTime":1608.06,"body":"between the shorter form stuff"},{"speaker":"Nick DiGiovanni","startTime":1605.6,"endTime":1608.06,"body":"now and the longer form stuff"},{"speaker":"Nick DiGiovanni","startTime":1608.18,"endTime":1610.82,"body":"you do need, depending on what"},{"speaker":"Nick DiGiovanni","startTime":1608.18,"endTime":1610.82,"body":"type of videos you're making,"},{"speaker":"Nick DiGiovanni","startTime":1610.82,"endTime":1611.81,"body":"you certainly need though."},{"speaker":"Chris Spear","startTime":1612.44,"endTime":1615.53,"body":"So with like the"},{"speaker":"Chris Spear","startTime":1612.44,"endTime":1615.53,"body":"longer form stuff, how long"},{"speaker":"Chris Spear","startTime":1615.77,"endTime":1618.59,"body":"would you say and I know the"},{"speaker":"Chris Spear","startTime":1615.77,"endTime":1618.59,"body":"videos are dramatically"},{"speaker":"Chris Spear","startTime":1618.59,"endTime":1621.83,"body":"different. But how long does it"},{"speaker":"Chris Spear","startTime":1618.59,"endTime":1621.83,"body":"take start to finish? Like from"},{"speaker":"Chris Spear","startTime":1621.83,"endTime":1625.55,"body":"conception to finishing editing?"},{"speaker":"Chris Spear","startTime":1621.83,"endTime":1625.55,"body":"Considering, you know, whoever's"},{"speaker":"Chris Spear","startTime":1625.55,"endTime":1627.98,"body":"doing that for you? How long"},{"speaker":"Chris Spear","startTime":1625.55,"endTime":1627.98,"body":"would you say it would take to"},{"speaker":"Chris Spear","startTime":1628.1,"endTime":1632.09,"body":"do a video? Like if you made a"},{"speaker":"Chris Spear","startTime":1628.1,"endTime":1632.09,"body":"10 minute video for YouTube? How"},{"speaker":"Chris Spear","startTime":1632.09,"endTime":1633.98,"body":"long do you think that 10"},{"speaker":"Chris Spear","startTime":1632.09,"endTime":1633.98,"body":"minutes actually takes to put"},{"speaker":"Chris Spear","startTime":1633.98,"endTime":1635.57,"body":"out one really great piece of"},{"speaker":"Chris Spear","startTime":1633.98,"endTime":1635.57,"body":"content?"},{"speaker":"Nick DiGiovanni","startTime":1636.71,"endTime":1638.45,"body":"It completely"},{"speaker":"Nick DiGiovanni","startTime":1636.71,"endTime":1638.45,"body":"varies based on what we're"},{"speaker":"Nick DiGiovanni","startTime":1638.45,"endTime":1641.12,"body":"doing. The most recent one took"},{"speaker":"Nick DiGiovanni","startTime":1638.45,"endTime":1641.12,"body":"about six or seven months,"},{"speaker":"Nick DiGiovanni","startTime":1641.15,"endTime":1643.22,"body":"because it was a Guinness World"},{"speaker":"Nick DiGiovanni","startTime":1641.15,"endTime":1643.22,"body":"Record. And we did it with for"},{"speaker":"Nick DiGiovanni","startTime":1643.22,"endTime":1646.31,"body":"Ramsey. That's good. Yeah, it"},{"speaker":"Nick DiGiovanni","startTime":1643.22,"endTime":1646.31,"body":"was all the dates, we had to do"},{"speaker":"Nick DiGiovanni","startTime":1646.31,"endTime":1648.59,"body":"multiple different shoot days."},{"speaker":"Nick DiGiovanni","startTime":1646.31,"endTime":1648.59,"body":"So that one took three different"},{"speaker":"Nick DiGiovanni","startTime":1648.59,"endTime":1651.83,"body":"days of filming. And then yeah,"},{"speaker":"Nick DiGiovanni","startTime":1648.59,"endTime":1651.83,"body":"a lot of different people"},{"speaker":"Nick DiGiovanni","startTime":1651.83,"endTime":1654.65,"body":"because that would involve the"},{"speaker":"Nick DiGiovanni","startTime":1651.83,"endTime":1654.65,"body":"health inspector. And again,"},{"speaker":"Nick DiGiovanni","startTime":1654.65,"endTime":1658.31,"body":"it's rapid and Gordon's team it"},{"speaker":"Nick DiGiovanni","startTime":1654.65,"endTime":1658.31,"body":"was so that was that was a"},{"speaker":"Nick DiGiovanni","startTime":1658.31,"endTime":1661.64,"body":"longer one, of course. But then"},{"speaker":"Nick DiGiovanni","startTime":1658.31,"endTime":1661.64,"body":"I can go and rate fast food menu"},{"speaker":"Nick DiGiovanni","startTime":1661.64,"endTime":1664.46,"body":"items and get in the car with my"},{"speaker":"Nick DiGiovanni","startTime":1661.64,"endTime":1664.46,"body":"camera guy Manny, after I call"},{"speaker":"Nick DiGiovanni","startTime":1664.46,"endTime":1666.74,"body":"him at, you know, nine in the"},{"speaker":"Nick DiGiovanni","startTime":1664.46,"endTime":1666.74,"body":"morning. And we confirm that"},{"speaker":"Nick DiGiovanni","startTime":1666.74,"endTime":1669.38,"body":"we're filming that that day, and"},{"speaker":"Nick DiGiovanni","startTime":1666.74,"endTime":1669.38,"body":"spend three hours driving"},{"speaker":"Nick DiGiovanni","startTime":1669.38,"endTime":1672.38,"body":"through drive thrus all day, and"},{"speaker":"Nick DiGiovanni","startTime":1669.38,"endTime":1672.38,"body":"it takes us you know, a couple"},{"speaker":"Nick DiGiovanni","startTime":1672.38,"endTime":1675.92,"body":"hours and then the editing time"},{"speaker":"Nick DiGiovanni","startTime":1672.38,"endTime":1675.92,"body":"so it totally totally depends."},{"speaker":"Chris Spear","startTime":1676.13,"endTime":1679.22,"body":"We can't gloss over"},{"speaker":"Chris Spear","startTime":1676.13,"endTime":1679.22,"body":"the fact that you won a world a"},{"speaker":"Chris Spear","startTime":1679.22,"endTime":1682.37,"body":"Guinness Book World Record with"},{"speaker":"Chris Spear","startTime":1679.22,"endTime":1682.37,"body":"Gordon Ramsay, that's like"},{"speaker":"Chris Spear","startTime":1682.37,"endTime":1684.56,"body":"you're just kind of mentioned"},{"speaker":"Chris Spear","startTime":1682.37,"endTime":1684.56,"body":"that offhandedly. But that"},{"speaker":"Chris Spear","startTime":1684.59,"endTime":1686.81,"body":"that's crazy. And it was really"},{"speaker":"Nick DiGiovanni","startTime":1686.81,"endTime":1689.33,"body":"fun. That was"},{"speaker":"Nick DiGiovanni","startTime":1686.81,"endTime":1689.33,"body":"really exciting. Those are fun"},{"speaker":"Nick DiGiovanni","startTime":1689.33,"endTime":1691.94,"body":"projects for me, because they're"},{"speaker":"Nick DiGiovanni","startTime":1689.33,"endTime":1691.94,"body":"challenging. They do take some"},{"speaker":"Nick DiGiovanni","startTime":1691.94,"endTime":1696.2,"body":"time. And we failed them before."},{"speaker":"Nick DiGiovanni","startTime":1691.94,"endTime":1696.2,"body":"And it's expensive. And it's"},{"speaker":"Nick DiGiovanni","startTime":1696.2,"endTime":1699.41,"body":"really, really a bummer if you"},{"speaker":"Nick DiGiovanni","startTime":1696.2,"endTime":1699.41,"body":"fail one because you just you've"},{"speaker":"Nick DiGiovanni","startTime":1699.41,"endTime":1702.44,"body":"had all those people help out,"},{"speaker":"Nick DiGiovanni","startTime":1699.41,"endTime":1702.44,"body":"you've got you know, you've got"},{"speaker":"Nick DiGiovanni","startTime":1702.44,"endTime":1705.32,"body":"all this footage, you've done"},{"speaker":"Nick DiGiovanni","startTime":1702.44,"endTime":1705.32,"body":"everything and then you fail the"},{"speaker":"Nick DiGiovanni","startTime":1705.32,"endTime":1708.71,"body":"record. So it's happened to us"},{"speaker":"Nick DiGiovanni","startTime":1705.32,"endTime":1708.71,"body":"before and that was tough, but"},{"speaker":"Nick DiGiovanni","startTime":1709.82,"endTime":1713.48,"body":"they're so so rewarding. If you"},{"speaker":"Nick DiGiovanni","startTime":1709.82,"endTime":1713.48,"body":"pull them off, and you get that"},{"speaker":"Nick DiGiovanni","startTime":1713.48,"endTime":1716.87,"body":"same feeling. You get that same"},{"speaker":"Nick DiGiovanni","startTime":1713.48,"endTime":1716.87,"body":"feeling that you got, if you're"},{"speaker":"Nick DiGiovanni","startTime":1716.87,"endTime":1720.47,"body":"on I don't know, let's say your"},{"speaker":"Nick DiGiovanni","startTime":1716.87,"endTime":1720.47,"body":"school sports team and you and"},{"speaker":"Nick DiGiovanni","startTime":1720.5,"endTime":1722.93,"body":"you score the game winning goal"},{"speaker":"Nick DiGiovanni","startTime":1720.5,"endTime":1722.93,"body":"or somebody does and everyone's"},{"speaker":"Nick DiGiovanni","startTime":1722.93,"endTime":1725.45,"body":"celebrating together. It's"},{"speaker":"Nick DiGiovanni","startTime":1722.93,"endTime":1725.45,"body":"something like that, that's hard"},{"speaker":"Nick DiGiovanni","startTime":1725.45,"endTime":1728.72,"body":"to describe that just keeps me"},{"speaker":"Nick DiGiovanni","startTime":1725.45,"endTime":1728.72,"body":"going with those. It's just a"},{"speaker":"Nick DiGiovanni","startTime":1728.72,"endTime":1731.93,"body":"huge, huge team effort to pull"},{"speaker":"Nick DiGiovanni","startTime":1728.72,"endTime":1731.93,"body":"them all together. And when you"},{"speaker":"Nick DiGiovanni","startTime":1731.93,"endTime":1735.77,"body":"pull it off, it's it's, as you"},{"speaker":"Nick DiGiovanni","startTime":1731.93,"endTime":1735.77,"body":"said, it's a big deal. It's a"},{"speaker":"Nick DiGiovanni","startTime":1735.77,"endTime":1739.79,"body":"world record. It's an exciting"},{"speaker":"Nick DiGiovanni","startTime":1735.77,"endTime":1739.79,"body":"thing. So we love we just love"},{"speaker":"Nick DiGiovanni","startTime":1739.79,"endTime":1740.3,"body":"doing them."},{"speaker":"Chris Spear","startTime":1740.39,"endTime":1742.34,"body":"Just pick up the"},{"speaker":"Chris Spear","startTime":1740.39,"endTime":1742.34,"body":"phone call Gordon and say hey,"},{"speaker":"Chris Spear","startTime":1742.37,"endTime":1746.93,"body":"like I'm thinking about this"},{"speaker":"Chris Spear","startTime":1742.37,"endTime":1746.93,"body":"thing. Let's do it, right. Yeah,"},{"speaker":"Chris Spear","startTime":1746.96,"endTime":1750.14,"body":"that video. I know, Max was in"},{"speaker":"Chris Spear","startTime":1746.96,"endTime":1750.14,"body":"the video help it you know, you"},{"speaker":"Chris Spear","startTime":1750.14,"endTime":1753.86,"body":"brought on other sets of hands."},{"speaker":"Chris Spear","startTime":1750.14,"endTime":1753.86,"body":"Right? Yeah, do that. So that's"},{"speaker":"Chris Spear","startTime":1753.86,"endTime":1755.75,"body":"one of the interesting things is"},{"speaker":"Chris Spear","startTime":1753.86,"endTime":1755.75,"body":"there seems to be so much"},{"speaker":"Chris Spear","startTime":1755.75,"endTime":1758.51,"body":"synergy between content"},{"speaker":"Chris Spear","startTime":1755.75,"endTime":1758.51,"body":"creators, not just in the food"},{"speaker":"Chris Spear","startTime":1758.51,"endTime":1762.11,"body":"world, but it seems like all"},{"speaker":"Chris Spear","startTime":1758.51,"endTime":1762.11,"body":"these people run in circles. How"},{"speaker":"Chris Spear","startTime":1762.11,"endTime":1765.44,"body":"important is that to you to you"},{"speaker":"Chris Spear","startTime":1762.11,"endTime":1765.44,"body":"know, have a group of people to"},{"speaker":"Chris Spear","startTime":1765.47,"endTime":1769.88,"body":"rely on bounce ideas off of"},{"speaker":"Chris Spear","startTime":1765.47,"endTime":1769.88,"body":"being each other's videos, is it"},{"speaker":"Chris Spear","startTime":1769.88,"endTime":1772.58,"body":"seems like that's something you"},{"speaker":"Chris Spear","startTime":1769.88,"endTime":1772.58,"body":"enjoy is kind of collaborating"},{"speaker":"Chris Spear","startTime":1772.58,"endTime":1774.35,"body":"so cute talking about"},{"speaker":"Chris Spear","startTime":1772.58,"endTime":1774.35,"body":"collaborations a little bit."},{"speaker":"Nick DiGiovanni","startTime":1775.55,"endTime":1777.38,"body":"I love"},{"speaker":"Nick DiGiovanni","startTime":1775.55,"endTime":1777.38,"body":"collaborations that goes right"},{"speaker":"Nick DiGiovanni","startTime":1777.38,"endTime":1782.57,"body":"off that aspect of being on a"},{"speaker":"Nick DiGiovanni","startTime":1777.38,"endTime":1782.57,"body":"team and, and a team as a whole"},{"speaker":"Nick DiGiovanni","startTime":1782.57,"endTime":1785.99,"body":"and kind of how all the how all"},{"speaker":"Nick DiGiovanni","startTime":1782.57,"endTime":1785.99,"body":"the functions of a team work."},{"speaker":"Nick DiGiovanni","startTime":1786.2,"endTime":1791.45,"body":"Really. Collaborations, to me"},{"speaker":"Nick DiGiovanni","startTime":1786.2,"endTime":1791.45,"body":"are one of the best ways to keep"},{"speaker":"Nick DiGiovanni","startTime":1791.45,"endTime":1794.66,"body":"things fresh, keep things moving"},{"speaker":"Nick DiGiovanni","startTime":1791.45,"endTime":1794.66,"body":"forward. Keep things exciting."},{"speaker":"Nick DiGiovanni","startTime":1795.11,"endTime":1799.49,"body":"You can learn so much. I always"},{"speaker":"Nick DiGiovanni","startTime":1795.11,"endTime":1799.49,"body":"take away at least you know at"},{"speaker":"Nick DiGiovanni","startTime":1799.49,"endTime":1802.64,"body":"least One new little tip tip or"},{"speaker":"Nick DiGiovanni","startTime":1799.49,"endTime":1802.64,"body":"trick in the kitchen, at the"},{"speaker":"Nick DiGiovanni","startTime":1802.64,"endTime":1806.12,"body":"very least when I when I am"},{"speaker":"Nick DiGiovanni","startTime":1802.64,"endTime":1806.12,"body":"working with someone new, it's"},{"speaker":"Nick DiGiovanni","startTime":1806.12,"endTime":1808.91,"body":"just exciting. And it's fun. And"},{"speaker":"Nick DiGiovanni","startTime":1806.12,"endTime":1808.91,"body":"I also think it's so interesting"},{"speaker":"Nick DiGiovanni","startTime":1808.91,"endTime":1812.72,"body":"for people online to who are"},{"speaker":"Nick DiGiovanni","startTime":1808.91,"endTime":1812.72,"body":"watching who are excited to see"},{"speaker":"Nick DiGiovanni","startTime":1812.72,"endTime":1815.6,"body":"these videos, to suddenly see"},{"speaker":"Nick DiGiovanni","startTime":1812.72,"endTime":1815.6,"body":"these two people interact"},{"speaker":"Nick DiGiovanni","startTime":1815.6,"endTime":1819.92,"body":"because everyone interacts in"},{"speaker":"Nick DiGiovanni","startTime":1815.6,"endTime":1819.92,"body":"such different ways. So even I"},{"speaker":"Nick DiGiovanni","startTime":1819.92,"endTime":1822.83,"body":"get really excited when I see"},{"speaker":"Nick DiGiovanni","startTime":1819.92,"endTime":1822.83,"body":"two new people that I, you know,"},{"speaker":"Nick DiGiovanni","startTime":1822.83,"endTime":1826.13,"body":"I might know both of them. But"},{"speaker":"Nick DiGiovanni","startTime":1822.83,"endTime":1826.13,"body":"doing something for the first"},{"speaker":"Nick DiGiovanni","startTime":1826.13,"endTime":1828.86,"body":"time because it's always so"},{"speaker":"Nick DiGiovanni","startTime":1826.13,"endTime":1828.86,"body":"unexpected, and you're just"},{"speaker":"Nick DiGiovanni","startTime":1828.86,"endTime":1831.29,"body":"looking for all those little fun"},{"speaker":"Nick DiGiovanni","startTime":1828.86,"endTime":1831.29,"body":"nuances, the little jokes that"},{"speaker":"Nick DiGiovanni","startTime":1831.29,"endTime":1834.2,"body":"happen, you know, sometimes"},{"speaker":"Nick DiGiovanni","startTime":1831.29,"endTime":1834.2,"body":"maybe there's some awkwardness,"},{"speaker":"Nick DiGiovanni","startTime":1834.23,"endTime":1836.48,"body":"it just, it can be different"},{"speaker":"Nick DiGiovanni","startTime":1834.23,"endTime":1836.48,"body":"every time and it's very"},{"speaker":"Nick DiGiovanni","startTime":1836.48,"endTime":1836.99,"body":"exciting."},{"speaker":"Chris Spear","startTime":1837.23,"endTime":1839.81,"body":"Everyone loves a"},{"speaker":"Chris Spear","startTime":1837.23,"endTime":1839.81,"body":"good crossover. My kids were"},{"speaker":"Chris Spear","startTime":1839.81,"endTime":1842.03,"body":"watching one of your videos, and"},{"speaker":"Chris Spear","startTime":1839.81,"endTime":1842.03,"body":"I said, Hey, I know that got you"},{"speaker":"Chris Spear","startTime":1842.03,"endTime":1845.36,"body":"know, someone from another"},{"speaker":"Chris Spear","startTime":1842.03,"endTime":1845.36,"body":"video. Of course, you know, I"},{"speaker":"Chris Spear","startTime":1845.36,"endTime":1849.44,"body":"guess so. You know, Mr. Beast,"},{"speaker":"Chris Spear","startTime":1845.36,"endTime":1849.44,"body":"now I kind of know you. So I"},{"speaker":"Chris Spear","startTime":1849.44,"endTime":1852.56,"body":"guess I'm like only two degrees"},{"speaker":"Chris Spear","startTime":1849.44,"endTime":1852.56,"body":"of separation from Mr. Beast,"},{"speaker":"Chris Spear","startTime":1852.56,"endTime":1855.08,"body":"right? Which I guess makes me"},{"speaker":"Chris Spear","startTime":1852.56,"endTime":1855.08,"body":"like the coolest dad in the"},{"speaker":"Chris Spear","startTime":1855.08,"endTime":1858.41,"body":"neighborhood. I pretty much"},{"speaker":"Chris Spear","startTime":1855.08,"endTime":1858.41,"body":"thinks my kids don't care about"},{"speaker":"Chris Spear","startTime":1858.41,"endTime":1860.93,"body":"anyone else. I know. I've talked"},{"speaker":"Chris Spear","startTime":1858.41,"endTime":1860.93,"body":"to really amazing people. But"},{"speaker":"Chris Spear","startTime":1861.17,"endTime":1864.65,"body":"like, now I know a guy who knows"},{"speaker":"Chris Spear","startTime":1861.17,"endTime":1864.65,"body":"Mr. Beast. So there you go."},{"speaker":"Chris Spear","startTime":1864.68,"endTime":1867.47,"body":"Yeah, I mean, I think collabs"},{"speaker":"Chris Spear","startTime":1864.68,"endTime":1867.47,"body":"are so important. And for me, it"},{"speaker":"Chris Spear","startTime":1867.47,"endTime":1870.11,"body":"helps with like, I talked about"},{"speaker":"Chris Spear","startTime":1867.47,"endTime":1870.11,"body":"loneliness a lot like I was"},{"speaker":"Chris Spear","startTime":1870.11,"endTime":1873.71,"body":"running a kitchen where I had"},{"speaker":"Chris Spear","startTime":1870.11,"endTime":1873.71,"body":"100 people working there. And"},{"speaker":"Chris Spear","startTime":1873.71,"endTime":1876.62,"body":"then like, I go start a personal"},{"speaker":"Chris Spear","startTime":1873.71,"endTime":1876.62,"body":"chef business. overnight. I have"},{"speaker":"Chris Spear","startTime":1876.62,"endTime":1880.25,"body":"no employees, no one to work"},{"speaker":"Chris Spear","startTime":1876.62,"endTime":1880.25,"body":"with. I'm creating content in my"},{"speaker":"Chris Spear","startTime":1880.25,"endTime":1882.98,"body":"kitchen alone. I'm you know,"},{"speaker":"Chris Spear","startTime":1880.25,"endTime":1882.98,"body":"cooking for guests. It's like I"},{"speaker":"Chris Spear","startTime":1882.98,"endTime":1886.58,"body":"just wanted to build a network,"},{"speaker":"Chris Spear","startTime":1882.98,"endTime":1886.58,"body":"like Chefs Without Restaurants"},{"speaker":"Chris Spear","startTime":1886.58,"endTime":1889.37,"body":"is not just a podcast. It's a"},{"speaker":"Chris Spear","startTime":1886.58,"endTime":1889.37,"body":"network of independent chefs."},{"speaker":"Chris Spear","startTime":1889.37,"endTime":1893.21,"body":"And it's mostly you know, for"},{"speaker":"Chris Spear","startTime":1889.37,"endTime":1893.21,"body":"the support system so we can"},{"speaker":"Chris Spear","startTime":1893.24,"endTime":1897.14,"body":"bounce ideas off each other talk"},{"speaker":"Chris Spear","startTime":1893.24,"endTime":1897.14,"body":"to each other. I love collab pop"},{"speaker":"Chris Spear","startTime":1897.14,"endTime":1902.24,"body":"ups. Last month, I drove I live"},{"speaker":"Chris Spear","startTime":1897.14,"endTime":1902.24,"body":"in the DC area, and I got in my"},{"speaker":"Chris Spear","startTime":1902.24,"endTime":1904.64,"body":"car and drove up to New Jersey"},{"speaker":"Chris Spear","startTime":1902.24,"endTime":1904.64,"body":"and did a collab pop up with a"},{"speaker":"Chris Spear","startTime":1904.64,"endTime":1907.19,"body":"friend just because we wanted to"},{"speaker":"Chris Spear","startTime":1904.64,"endTime":1907.19,"body":"cook together because we like"},{"speaker":"Chris Spear","startTime":1907.19,"endTime":1909.02,"body":"each other. You know, I think"},{"speaker":"Chris Spear","startTime":1907.19,"endTime":1909.02,"body":"that's so cool."},{"speaker":"Nick DiGiovanni","startTime":1909.23,"endTime":1912.95,"body":"So much fun."},{"speaker":"Nick DiGiovanni","startTime":1909.23,"endTime":1912.95,"body":"It's one of the it's one of my"},{"speaker":"Nick DiGiovanni","startTime":1912.95,"endTime":1915.65,"body":"favorite things to do. And it's"},{"speaker":"Nick DiGiovanni","startTime":1912.95,"endTime":1915.65,"body":"it's one of the things that I"},{"speaker":"Nick DiGiovanni","startTime":1915.65,"endTime":1918.95,"body":"really think keeps the food"},{"speaker":"Nick DiGiovanni","startTime":1915.65,"endTime":1918.95,"body":"industry as a whole moving"},{"speaker":"Nick DiGiovanni","startTime":1918.95,"endTime":1924.41,"body":"forward. It's, it's it's a way"},{"speaker":"Nick DiGiovanni","startTime":1918.95,"endTime":1924.41,"body":"to make things new and exciting."},{"speaker":"Nick DiGiovanni","startTime":1924.74,"endTime":1925.55,"body":"It really is."},{"speaker":"Chris Spear","startTime":1926.42,"endTime":1929.51,"body":"And now you have a"},{"speaker":"Chris Spear","startTime":1926.42,"endTime":1929.51,"body":"new cookbook out what was it?"},{"speaker":"Chris Spear","startTime":1929.66,"endTime":1932.42,"body":"Let's say did drop yesterday. I"},{"speaker":"Chris Spear","startTime":1929.66,"endTime":1932.42,"body":"don't even know what day of the"},{"speaker":"Chris Spear","startTime":1932.42,"endTime":1935.45,"body":"week it is. Yeah, just came out"},{"speaker":"Chris Spear","startTime":1932.42,"endTime":1935.45,"body":"Thursday, June 15. Yeah, dropped"},{"speaker":"Chris Spear","startTime":1935.45,"endTime":1937.73,"body":"on June 13. Sharp it on Tuesday."},{"speaker":"Nick DiGiovanni","startTime":1937.76,"endTime":1939.8,"body":"i By the way, I"},{"speaker":"Nick DiGiovanni","startTime":1937.76,"endTime":1939.8,"body":"learned this. I didn't know"},{"speaker":"Nick DiGiovanni","startTime":1939.8,"endTime":1943.79,"body":"books. Release on Tuesdays. That"},{"speaker":"Nick DiGiovanni","startTime":1939.8,"endTime":1943.79,"body":"wasn't I didn't know that."},{"speaker":"Chris Spear","startTime":1944.18,"endTime":1946.88,"body":"cookbook fan. Like"},{"speaker":"Chris Spear","startTime":1944.18,"endTime":1946.88,"body":"most chefs like wait, it's like,"},{"speaker":"Chris Spear","startTime":1946.91,"endTime":1949.46,"body":"Ooh, what to what's coming out"},{"speaker":"Chris Spear","startTime":1946.91,"endTime":1949.46,"body":"next Tuesday. It's gonna be like"},{"speaker":"Chris Spear","startTime":1949.46,"endTime":1951.74,"body":"five bucks. I'm gonna drop 200"},{"speaker":"Chris Spear","startTime":1949.46,"endTime":1951.74,"body":"bucks on Tuesday."},{"speaker":"Nick DiGiovanni","startTime":1952.04,"endTime":1955.43,"body":"No, I never I"},{"speaker":"Nick DiGiovanni","startTime":1952.04,"endTime":1955.43,"body":"truly can say I never it was it"},{"speaker":"Nick DiGiovanni","startTime":1955.43,"endTime":1958.19,"body":"was a fun new fact for me to"},{"speaker":"Nick DiGiovanni","startTime":1955.43,"endTime":1958.19,"body":"learn that books release on"},{"speaker":"Nick DiGiovanni","startTime":1958.19,"endTime":1959.63,"body":"Tuesdays. I thought that was"},{"speaker":"Nick DiGiovanni","startTime":1958.19,"endTime":1959.63,"body":"cool."},{"speaker":"Chris Spear","startTime":1960.02,"endTime":1963.08,"body":"Well, there's a"},{"speaker":"Chris Spear","startTime":1960.02,"endTime":1963.08,"body":"1000s. Probably millions of"},{"speaker":"Chris Spear","startTime":1963.08,"endTime":1966.02,"body":"cookbooks out there already."},{"speaker":"Chris Spear","startTime":1963.08,"endTime":1966.02,"body":"Right? So What compelled you to"},{"speaker":"Chris Spear","startTime":1966.02,"endTime":1969.77,"body":"write one? I'm sure. It's a, you"},{"speaker":"Chris Spear","startTime":1966.02,"endTime":1969.77,"body":"know, a huge task and"},{"speaker":"Chris Spear","startTime":1969.77,"endTime":1974.0,"body":"undertaking. So what made you"},{"speaker":"Chris Spear","startTime":1969.77,"endTime":1974.0,"body":"decide you want to put together"},{"speaker":"Chris Spear","startTime":1974.0,"endTime":1974.57,"body":"a cookbook?"},{"speaker":"Nick DiGiovanni","startTime":1977.99,"endTime":1982.46,"body":"I've learned so"},{"speaker":"Nick DiGiovanni","startTime":1977.99,"endTime":1982.46,"body":"much. I've dedicated virtually"},{"speaker":"Nick DiGiovanni","startTime":1982.46,"endTime":1985.58,"body":"my entire life to learning about"},{"speaker":"Nick DiGiovanni","startTime":1982.46,"endTime":1985.58,"body":"food as someone like you have as"},{"speaker":"Nick DiGiovanni","startTime":1985.58,"endTime":1989.99,"body":"well. I really think that yes,"},{"speaker":"Nick DiGiovanni","startTime":1985.58,"endTime":1989.99,"body":"there are so many cookbooks out"},{"speaker":"Nick DiGiovanni","startTime":1989.99,"endTime":1992.6,"body":"there. Could you buy them all"},{"speaker":"Nick DiGiovanni","startTime":1989.99,"endTime":1992.6,"body":"and learn all these different"},{"speaker":"Nick DiGiovanni","startTime":1992.6,"endTime":1996.2,"body":"things? And you know, you"},{"speaker":"Nick DiGiovanni","startTime":1992.6,"endTime":1996.2,"body":"totally could, and is there"},{"speaker":"Nick DiGiovanni","startTime":1996.2,"endTime":1998.84,"body":"going to be overlapping? In"},{"speaker":"Nick DiGiovanni","startTime":1996.2,"endTime":1998.84,"body":"every cup of tea that's ever"},{"speaker":"Nick DiGiovanni","startTime":1998.84,"endTime":2001.84,"body":"been written? I'm sure there is"},{"speaker":"Nick DiGiovanni","startTime":1998.84,"endTime":2001.84,"body":"right food is food. And there's"},{"speaker":"Nick DiGiovanni","startTime":2001.84,"endTime":2004.51,"body":"a certain list of fundamentals"},{"speaker":"Nick DiGiovanni","startTime":2001.84,"endTime":2004.51,"body":"that are always going to be"},{"speaker":"Nick DiGiovanni","startTime":2004.51,"endTime":2009.16,"body":"there. But I do feel as if I can"},{"speaker":"Nick DiGiovanni","startTime":2004.51,"endTime":2009.16,"body":"offer this unique perspective on"},{"speaker":"Nick DiGiovanni","startTime":2009.16,"endTime":2014.29,"body":"food. I approach food with this"},{"speaker":"Nick DiGiovanni","startTime":2009.16,"endTime":2014.29,"body":"appetite to always learn and to"},{"speaker":"Nick DiGiovanni","startTime":2014.29,"endTime":2020.74,"body":"stay creative. And again, I've"},{"speaker":"Nick DiGiovanni","startTime":2014.29,"endTime":2020.74,"body":"spent so much time learning from"},{"speaker":"Nick DiGiovanni","startTime":2020.74,"endTime":2025.33,"body":"so many different people that I"},{"speaker":"Nick DiGiovanni","startTime":2020.74,"endTime":2025.33,"body":"just feel I have this, I like to"},{"speaker":"Nick DiGiovanni","startTime":2025.33,"endTime":2028.12,"body":"look at it as a food journey,"},{"speaker":"Nick DiGiovanni","startTime":2025.33,"endTime":2028.12,"body":"right? I have this unique food"},{"speaker":"Nick DiGiovanni","startTime":2028.12,"endTime":2031.24,"body":"path food journey throughout my"},{"speaker":"Nick DiGiovanni","startTime":2028.12,"endTime":2031.24,"body":"life that nobody else has. I"},{"speaker":"Nick DiGiovanni","startTime":2031.24,"endTime":2034.9,"body":"know that for a fact, right? And"},{"speaker":"Nick DiGiovanni","startTime":2031.24,"endTime":2034.9,"body":"so no matter what I'm gonna have"},{"speaker":"Nick DiGiovanni","startTime":2034.9,"endTime":2038.11,"body":"these unique insights and"},{"speaker":"Nick DiGiovanni","startTime":2034.9,"endTime":2038.11,"body":"experiences that I can share"},{"speaker":"Nick DiGiovanni","startTime":2038.11,"endTime":2040.27,"body":"with other people that no one"},{"speaker":"Nick DiGiovanni","startTime":2038.11,"endTime":2040.27,"body":"else, no one else out there in"},{"speaker":"Nick DiGiovanni","startTime":2040.27,"endTime":2043.42,"body":"the world can share. That's the"},{"speaker":"Nick DiGiovanni","startTime":2040.27,"endTime":2043.42,"body":"reality of it all. And so,"},{"speaker":"Nick DiGiovanni","startTime":2044.05,"endTime":2046.06,"body":"again, I think it is"},{"speaker":"Nick DiGiovanni","startTime":2044.05,"endTime":2046.06,"body":"interesting, because you bring"},{"speaker":"Nick DiGiovanni","startTime":2046.06,"endTime":2049.09,"body":"up a fair point that there are"},{"speaker":"Nick DiGiovanni","startTime":2046.06,"endTime":2049.09,"body":"so many books out there and"},{"speaker":"Nick DiGiovanni","startTime":2049.09,"endTime":2051.49,"body":"there, there have got to be so"},{"speaker":"Nick DiGiovanni","startTime":2049.09,"endTime":2051.49,"body":"many overlaps. And it's like, at"},{"speaker":"Nick DiGiovanni","startTime":2051.49,"endTime":2054.37,"body":"a certain point, you really need"},{"speaker":"Nick DiGiovanni","startTime":2051.49,"endTime":2054.37,"body":"another cookbook. But I would"},{"speaker":"Nick DiGiovanni","startTime":2054.37,"endTime":2059.74,"body":"say, yes, I think you can learn,"},{"speaker":"Nick DiGiovanni","startTime":2054.37,"endTime":2059.74,"body":"you can learn so much. And being"},{"speaker":"Nick DiGiovanni","startTime":2059.74,"endTime":2064.6,"body":"somebody who has dedicated his"},{"speaker":"Nick DiGiovanni","startTime":2059.74,"endTime":2064.6,"body":"life to learning. I feel I have"},{"speaker":"Nick DiGiovanni","startTime":2064.6,"endTime":2065.62,"body":"so much to offer."},{"speaker":"Chris Spear","startTime":2066.34,"endTime":2068.8,"body":"When you touched on"},{"speaker":"Chris Spear","startTime":2066.34,"endTime":2068.8,"body":"the storytelling that even if"},{"speaker":"Chris Spear","startTime":2068.8,"endTime":2070.69,"body":"you didn't use the word"},{"speaker":"Chris Spear","startTime":2068.8,"endTime":2070.69,"body":"storytelling, you know, it's an"},{"speaker":"Chris Spear","startTime":2070.69,"endTime":2074.02,"body":"execution. And yeah, I use, for"},{"speaker":"Chris Spear","startTime":2070.69,"endTime":2074.02,"body":"example, like art, you go to an"},{"speaker":"Chris Spear","startTime":2074.02,"endTime":2076.9,"body":"art gallery, and you just look"},{"speaker":"Chris Spear","startTime":2074.02,"endTime":2076.9,"body":"at a painting and especially as"},{"speaker":"Chris Spear","startTime":2076.9,"endTime":2080.17,"body":"you get an abstract stuff, like"},{"speaker":"Chris Spear","startTime":2076.9,"endTime":2080.17,"body":"if you don't read the thing,"},{"speaker":"Chris Spear","startTime":2080.17,"endTime":2082.51,"body":"you're just like, I don't know,"},{"speaker":"Chris Spear","startTime":2080.17,"endTime":2082.51,"body":"like, it's okay, what am I"},{"speaker":"Chris Spear","startTime":2082.51,"endTime":2085.72,"body":"looking at? And then you read it"},{"speaker":"Chris Spear","startTime":2082.51,"endTime":2085.72,"body":"in the description and what the"},{"speaker":"Chris Spear","startTime":2086.11,"endTime":2089.17,"body":"artist meant and what he put"},{"speaker":"Chris Spear","startTime":2086.11,"endTime":2089.17,"body":"into it. And you're like, oh,"},{"speaker":"Chris Spear","startTime":2089.2,"endTime":2092.74,"body":"and it makes the painting so"},{"speaker":"Chris Spear","startTime":2089.2,"endTime":2092.74,"body":"much more impactful. And I think"},{"speaker":"Chris Spear","startTime":2092.74,"endTime":2095.92,"body":"cookbooks are the same way."},{"speaker":"Chris Spear","startTime":2092.74,"endTime":2095.92,"body":"Like, it could just be a recipe"},{"speaker":"Chris Spear","startTime":2095.92,"endTime":2098.74,"body":"on a page and it's like, oh,"},{"speaker":"Chris Spear","startTime":2095.92,"endTime":2098.74,"body":"great, it's another you know,"},{"speaker":"Chris Spear","startTime":2098.74,"endTime":2101.59,"body":"Smashburger recipe or what Ever."},{"speaker":"Chris Spear","startTime":2098.74,"endTime":2101.59,"body":"But then, if you've got the"},{"speaker":"Chris Spear","startTime":2101.59,"endTime":2105.1,"body":"header with a story or you know"},{"speaker":"Chris Spear","startTime":2101.59,"endTime":2105.1,"body":"your introduction, it really"},{"speaker":"Chris Spear","startTime":2105.1,"endTime":2108.7,"body":"goes a long way into kind of"},{"speaker":"Chris Spear","startTime":2105.1,"endTime":2108.7,"body":"letting the reader know who you"},{"speaker":"Chris Spear","startTime":2108.7,"endTime":2109.24,"body":"are."},{"speaker":"Nick DiGiovanni","startTime":2109.63,"endTime":2112.63,"body":"Yeah, I really"},{"speaker":"Nick DiGiovanni","startTime":2109.63,"endTime":2112.63,"body":"think that everyone has such a"},{"speaker":"Nick DiGiovanni","startTime":2112.63,"endTime":2115.72,"body":"different food journey. And I"},{"speaker":"Nick DiGiovanni","startTime":2112.63,"endTime":2115.72,"body":"always like to say that you can"},{"speaker":"Nick DiGiovanni","startTime":2115.72,"endTime":2118.54,"body":"learn something from anybody in"},{"speaker":"Nick DiGiovanni","startTime":2115.72,"endTime":2118.54,"body":"the world about food that you"},{"speaker":"Nick DiGiovanni","startTime":2118.54,"endTime":2121.75,"body":"didn't know you can, they can"},{"speaker":"Nick DiGiovanni","startTime":2118.54,"endTime":2121.75,"body":"share an experience that they"},{"speaker":"Nick DiGiovanni","startTime":2121.87,"endTime":2126.58,"body":"had a long time ago, they can"},{"speaker":"Nick DiGiovanni","startTime":2121.87,"endTime":2126.58,"body":"share it, it makes me think a"},{"speaker":"Nick DiGiovanni","startTime":2126.58,"endTime":2130.24,"body":"little bit of that, of that"},{"speaker":"Nick DiGiovanni","startTime":2126.58,"endTime":2130.24,"body":"scene in Ratatouille. Where is"},{"speaker":"Nick DiGiovanni","startTime":2130.24,"endTime":2134.05,"body":"it Anton ego, the kind of evil"},{"speaker":"Nick DiGiovanni","startTime":2130.24,"endTime":2134.05,"body":"mean food critic, yeah, at the"},{"speaker":"Nick DiGiovanni","startTime":2134.05,"endTime":2136.84,"body":"end, who you get that flashback"},{"speaker":"Nick DiGiovanni","startTime":2134.05,"endTime":2136.84,"body":"at the end, where he suddenly he"},{"speaker":"Nick DiGiovanni","startTime":2136.84,"endTime":2140.11,"body":"tastes the ratatouille and he"},{"speaker":"Nick DiGiovanni","startTime":2136.84,"endTime":2140.11,"body":"remembers, he remembers his mom"},{"speaker":"Nick DiGiovanni","startTime":2140.11,"endTime":2144.01,"body":"giving him this as a kid. And I"},{"speaker":"Nick DiGiovanni","startTime":2140.11,"endTime":2144.01,"body":"just that, that, it gives me"},{"speaker":"Nick DiGiovanni","startTime":2144.01,"endTime":2147.19,"body":"chills watching it and thinking"},{"speaker":"Nick DiGiovanni","startTime":2144.01,"endTime":2147.19,"body":"about it, and just that memory"},{"speaker":"Nick DiGiovanni","startTime":2147.19,"endTime":2150.1,"body":"for him. And when his eyes and"},{"speaker":"Nick DiGiovanni","startTime":2147.19,"endTime":2150.1,"body":"his face light up. And that"},{"speaker":"Nick DiGiovanni","startTime":2150.1,"endTime":2153.01,"body":"feeling, you know, you can share"},{"speaker":"Nick DiGiovanni","startTime":2150.1,"endTime":2153.01,"body":"things like that with other"},{"speaker":"Nick DiGiovanni","startTime":2153.01,"endTime":2157.18,"body":"people, you can just you can go"},{"speaker":"Nick DiGiovanni","startTime":2153.01,"endTime":2157.18,"body":"into depth describing it and I"},{"speaker":"Nick DiGiovanni","startTime":2157.18,"endTime":2158.59,"body":"get excited about that kind of"},{"speaker":"Nick DiGiovanni","startTime":2157.18,"endTime":2158.59,"body":"thing."},{"speaker":"Chris Spear","startTime":2159.16,"endTime":2161.8,"body":"And your recipes,"},{"speaker":"Chris Spear","startTime":2159.16,"endTime":2161.8,"body":"you know, they're all for the"},{"speaker":"Chris Spear","startTime":2161.8,"endTime":2165.07,"body":"most part recipes people have"},{"speaker":"Chris Spear","startTime":2161.8,"endTime":2165.07,"body":"some foundational understanding"},{"speaker":"Chris Spear","startTime":2165.07,"endTime":2167.29,"body":"for and I think it's important"},{"speaker":"Chris Spear","startTime":2165.07,"endTime":2167.29,"body":"to have some some of it a"},{"speaker":"Chris Spear","startTime":2167.29,"endTime":2171.22,"body":"reference point, like, I do like"},{"speaker":"Chris Spear","startTime":2167.29,"endTime":2171.22,"body":"to make truly unique dishes that"},{"speaker":"Chris Spear","startTime":2171.22,"endTime":2174.88,"body":"are my own. But at some point,"},{"speaker":"Chris Spear","startTime":2171.22,"endTime":2174.88,"body":"it needs to be a callback to"},{"speaker":"Chris Spear","startTime":2174.88,"endTime":2178.99,"body":"something right, like I think"},{"speaker":"Chris Spear","startTime":2174.88,"endTime":2178.99,"body":"it's, it helps the person decide"},{"speaker":"Chris Spear","startTime":2178.99,"endTime":2180.73,"body":"what they're going to make."},{"speaker":"Chris Spear","startTime":2178.99,"endTime":2180.73,"body":"Sometimes you look through a"},{"speaker":"Chris Spear","startTime":2180.73,"endTime":2182.71,"body":"book and you're like, I don't"},{"speaker":"Chris Spear","startTime":2180.73,"endTime":2182.71,"body":"know what any of this is, I"},{"speaker":"Chris Spear","startTime":2182.71,"endTime":2184.36,"body":"don't know what any of these"},{"speaker":"Chris Spear","startTime":2182.71,"endTime":2184.36,"body":"ingredients are, I'm not going"},{"speaker":"Chris Spear","startTime":2184.36,"endTime":2187.33,"body":"to make it but then you might"},{"speaker":"Chris Spear","startTime":2184.36,"endTime":2187.33,"body":"see a quiche recipe or chicken"},{"speaker":"Chris Spear","startTime":2187.33,"endTime":2189.64,"body":"wing recipe, and you have some"},{"speaker":"Chris Spear","startTime":2187.33,"endTime":2189.64,"body":"idea of what that's going to be"},{"speaker":"Chris Spear","startTime":2189.64,"endTime":2191.53,"body":"but then you look at and you're"},{"speaker":"Chris Spear","startTime":2189.64,"endTime":2191.53,"body":"like, oh, there's like an"},{"speaker":"Chris Spear","startTime":2191.53,"endTime":2194.68,"body":"interesting little twist there."},{"speaker":"Chris Spear","startTime":2191.53,"endTime":2194.68,"body":"So I think that, you know, in my"},{"speaker":"Chris Spear","startTime":2194.68,"endTime":2197.65,"body":"opinion is beneficial to someone"},{"speaker":"Chris Spear","startTime":2194.68,"endTime":2197.65,"body":"who's maybe going to pick up a"},{"speaker":"Chris Spear","startTime":2197.65,"endTime":2199.12,"body":"book and try some of these"},{"speaker":"Chris Spear","startTime":2197.65,"endTime":2199.12,"body":"recipes."},{"speaker":"Nick DiGiovanni","startTime":2200.47,"endTime":2203.41,"body":"I did my very"},{"speaker":"Nick DiGiovanni","startTime":2200.47,"endTime":2203.41,"body":"best to keep this book as"},{"speaker":"Nick DiGiovanni","startTime":2203.41,"endTime":2208.21,"body":"approachable and as accessible"},{"speaker":"Nick DiGiovanni","startTime":2203.41,"endTime":2208.21,"body":"as possible. And my overall"},{"speaker":"Nick DiGiovanni","startTime":2208.36,"endTime":2212.38,"body":"thinking on it is, you know,"},{"speaker":"Nick DiGiovanni","startTime":2208.36,"endTime":2212.38,"body":"it's got that foundational, you"},{"speaker":"Nick DiGiovanni","startTime":2212.38,"endTime":2215.05,"body":"know, front section where you"},{"speaker":"Nick DiGiovanni","startTime":2212.38,"endTime":2215.05,"body":"can go in there and you can,"},{"speaker":"Nick DiGiovanni","startTime":2215.11,"endTime":2217.57,"body":"depending on your background and"},{"speaker":"Nick DiGiovanni","startTime":2215.11,"endTime":2217.57,"body":"food, of course, you can go in"},{"speaker":"Nick DiGiovanni","startTime":2217.57,"endTime":2220.75,"body":"there. And you can learn in a"},{"speaker":"Nick DiGiovanni","startTime":2217.57,"endTime":2220.75,"body":"very, very simple and"},{"speaker":"Nick DiGiovanni","startTime":2220.75,"endTime":2223.03,"body":"straightforward way how to do"},{"speaker":"Nick DiGiovanni","startTime":2220.75,"endTime":2223.03,"body":"those sort of basic things,"},{"speaker":"Nick DiGiovanni","startTime":2223.03,"endTime":2225.67,"body":"whether it's brown butter, or"},{"speaker":"Nick DiGiovanni","startTime":2223.03,"endTime":2225.67,"body":"caramelized onions, and you can"},{"speaker":"Nick DiGiovanni","startTime":2225.67,"endTime":2227.92,"body":"skim through those if you feel"},{"speaker":"Nick DiGiovanni","startTime":2225.67,"endTime":2227.92,"body":"like you're you know, you don't,"},{"speaker":"Nick DiGiovanni","startTime":2228.22,"endTime":2230.65,"body":"if you're already that way past"},{"speaker":"Nick DiGiovanni","startTime":2228.22,"endTime":2230.65,"body":"that, go ahead and skim through"},{"speaker":"Nick DiGiovanni","startTime":2230.65,"endTime":2234.01,"body":"that part. But I think it's"},{"speaker":"Nick DiGiovanni","startTime":2230.65,"endTime":2234.01,"body":"really important that once you"},{"speaker":"Nick DiGiovanni","startTime":2234.01,"endTime":2236.5,"body":"learn those, you then just go"},{"speaker":"Nick DiGiovanni","startTime":2234.01,"endTime":2236.5,"body":"off and you do your own thing."},{"speaker":"Nick DiGiovanni","startTime":2236.5,"endTime":2239.2,"body":"And you use your own creative"},{"speaker":"Nick DiGiovanni","startTime":2236.5,"endTime":2239.2,"body":"spin on things. You don't follow"},{"speaker":"Nick DiGiovanni","startTime":2239.2,"endTime":2242.74,"body":"anything to a tee in my in my"},{"speaker":"Nick DiGiovanni","startTime":2239.2,"endTime":2242.74,"body":"cookbook, or anybody's out"},{"speaker":"Nick DiGiovanni","startTime":2242.74,"endTime":2246.55,"body":"there, do your own thing, use it"},{"speaker":"Nick DiGiovanni","startTime":2242.74,"endTime":2246.55,"body":"as a reference, use it as a"},{"speaker":"Nick DiGiovanni","startTime":2246.55,"endTime":2250.09,"body":"guide. And do your own thing"},{"speaker":"Nick DiGiovanni","startTime":2246.55,"endTime":2250.09,"body":"after that, because everyone is"},{"speaker":"Nick DiGiovanni","startTime":2250.09,"endTime":2252.04,"body":"going to appreciate food in a"},{"speaker":"Nick DiGiovanni","startTime":2250.09,"endTime":2252.04,"body":"totally different way."},{"speaker":"Chris Spear","startTime":2252.25,"endTime":2254.26,"body":"I'm a big fan of"},{"speaker":"Chris Spear","startTime":2252.25,"endTime":2254.26,"body":"teaching techniques, not"},{"speaker":"Chris Spear","startTime":2254.26,"endTime":2257.44,"body":"recipes. But I think one of the"},{"speaker":"Chris Spear","startTime":2254.26,"endTime":2257.44,"body":"innovative things is the use of"},{"speaker":"Chris Spear","startTime":2257.44,"endTime":2261.61,"body":"QR codes in this book, you're"},{"speaker":"Chris Spear","startTime":2257.44,"endTime":2261.61,"body":"the second person, I'd pyland on"},{"speaker":"Chris Spear","startTime":2261.61,"endTime":2264.55,"body":"my show, she does Thai cooking,"},{"speaker":"Chris Spear","startTime":2261.61,"endTime":2264.55,"body":"and she has a new cookbook. And"},{"speaker":"Chris Spear","startTime":2264.58,"endTime":2267.46,"body":"similarly, I think that's"},{"speaker":"Chris Spear","startTime":2264.58,"endTime":2267.46,"body":"awesome the way you're bringing"},{"speaker":"Chris Spear","startTime":2267.46,"endTime":2271.03,"body":"it together. So for those who"},{"speaker":"Chris Spear","startTime":2267.46,"endTime":2271.03,"body":"haven't seen the book yet or"},{"speaker":"Chris Spear","startTime":2271.03,"endTime":2272.74,"body":"don't know I'm talking about,"},{"speaker":"Chris Spear","startTime":2271.03,"endTime":2272.74,"body":"can you talk a little bit about"},{"speaker":"Chris Spear","startTime":2272.74,"endTime":2274.57,"body":"the QR codes and how they work"},{"speaker":"Chris Spear","startTime":2272.74,"endTime":2274.57,"body":"in your book."},{"speaker":"Nick DiGiovanni","startTime":2275.5,"endTime":2278.17,"body":"I love the QR"},{"speaker":"Nick DiGiovanni","startTime":2275.5,"endTime":2278.17,"body":"code aspect. It's something"},{"speaker":"Nick DiGiovanni","startTime":2278.17,"endTime":2281.41,"body":"where you know, if you're"},{"speaker":"Nick DiGiovanni","startTime":2278.17,"endTime":2281.41,"body":"confused on this recipe, you can"},{"speaker":"Nick DiGiovanni","startTime":2281.41,"endTime":2284.44,"body":"go ahead and you can scan this"},{"speaker":"Nick DiGiovanni","startTime":2281.41,"endTime":2284.44,"body":"QR code. And I'll show you that"},{"speaker":"Nick DiGiovanni","startTime":2284.47,"endTime":2289.0,"body":"really simple. Simplified, I"},{"speaker":"Nick DiGiovanni","startTime":2284.47,"endTime":2289.0,"body":"should say technique in a matter"},{"speaker":"Nick DiGiovanni","startTime":2289.0,"endTime":2291.22,"body":"of 15 or 20 seconds. So let's"},{"speaker":"Nick DiGiovanni","startTime":2289.0,"endTime":2291.22,"body":"say you're trying to roll a"},{"speaker":"Nick DiGiovanni","startTime":2291.22,"endTime":2294.55,"body":"burrito. That's an easy example."},{"speaker":"Nick DiGiovanni","startTime":2291.22,"endTime":2294.55,"body":"If you're getting a little bit"},{"speaker":"Nick DiGiovanni","startTime":2295.3,"endTime":2298.42,"body":"used by the by the writing,"},{"speaker":"Nick DiGiovanni","startTime":2295.3,"endTime":2298.42,"body":"which can be confusing, it's you"},{"speaker":"Nick DiGiovanni","startTime":2298.42,"endTime":2302.35,"body":"can put things in words, but it"},{"speaker":"Nick DiGiovanni","startTime":2298.42,"endTime":2302.35,"body":"can sometimes be hard to, then"},{"speaker":"Nick DiGiovanni","startTime":2302.38,"endTime":2305.35,"body":"you literally can scan this code"},{"speaker":"Nick DiGiovanni","startTime":2302.38,"endTime":2305.35,"body":"and in seconds, you're looking"},{"speaker":"Nick DiGiovanni","startTime":2305.35,"endTime":2309.1,"body":"at a very simple top down view"},{"speaker":"Nick DiGiovanni","startTime":2305.35,"endTime":2309.1,"body":"of me rolling a burrito. And you"},{"speaker":"Nick DiGiovanni","startTime":2309.1,"endTime":2312.7,"body":"can just have your hands, follow"},{"speaker":"Nick DiGiovanni","startTime":2309.1,"endTime":2312.7,"body":"my hands and have it right next"},{"speaker":"Nick DiGiovanni","startTime":2312.7,"endTime":2316.21,"body":"to you. So I love the idea of"},{"speaker":"Nick DiGiovanni","startTime":2312.7,"endTime":2316.21,"body":"sort of combining all those"},{"speaker":"Nick DiGiovanni","startTime":2316.21,"endTime":2320.98,"body":"different things, video,"},{"speaker":"Nick DiGiovanni","startTime":2316.21,"endTime":2320.98,"body":"regular, you know, pen to paper"},{"speaker":"Nick DiGiovanni","startTime":2321.1,"endTime":2324.82,"body":"cookbook, you follow the written"},{"speaker":"Nick DiGiovanni","startTime":2321.1,"endTime":2324.82,"body":"instructions. It's a nice"},{"speaker":"Nick DiGiovanni","startTime":2324.82,"endTime":2327.61,"body":"combination where you can pick"},{"speaker":"Nick DiGiovanni","startTime":2324.82,"endTime":2327.61,"body":"and choose, you can take it or"},{"speaker":"Nick DiGiovanni","startTime":2327.61,"endTime":2331.33,"body":"leave it. But I feel it's really"},{"speaker":"Nick DiGiovanni","startTime":2327.61,"endTime":2331.33,"body":"helpful for some of those finer"},{"speaker":"Nick DiGiovanni","startTime":2331.33,"endTime":2332.02,"body":"techniques."},{"speaker":"Chris Spear","startTime":2332.38,"endTime":2334.9,"body":"And I think that's"},{"speaker":"Chris Spear","startTime":2332.38,"endTime":2334.9,"body":"why people gravitate towards"},{"speaker":"Chris Spear","startTime":2334.9,"endTime":2338.95,"body":"YouTube for so many reasons in"},{"speaker":"Chris Spear","startTime":2334.9,"endTime":2338.95,"body":"the first place. Because a lot"},{"speaker":"Chris Spear","startTime":2338.95,"endTime":2341.17,"body":"of people are visual learners. I"},{"speaker":"Chris Spear","startTime":2338.95,"endTime":2341.17,"body":"think learning something that"},{"speaker":"Chris Spear","startTime":2341.17,"endTime":2345.04,"body":"you've never learned, like I've"},{"speaker":"Chris Spear","startTime":2341.17,"endTime":2345.04,"body":"talked about a pig's head like I"},{"speaker":"Chris Spear","startTime":2345.04,"endTime":2348.01,"body":"have tons of books on"},{"speaker":"Chris Spear","startTime":2345.04,"endTime":2348.01,"body":"butchering. I wanted to butcher"},{"speaker":"Chris Spear","startTime":2348.01,"endTime":2351.55,"body":"a pig's head. I've read the"},{"speaker":"Chris Spear","startTime":2348.01,"endTime":2351.55,"body":"books, but I went to YouTube and"},{"speaker":"Chris Spear","startTime":2351.55,"endTime":2355.09,"body":"Chris Cosentino he had back in"},{"speaker":"Chris Spear","startTime":2351.55,"endTime":2355.09,"body":"the day had put together like an"},{"speaker":"Chris Spear","startTime":2355.12,"endTime":2358.51,"body":"aid video before he did like"},{"speaker":"Chris Spear","startTime":2355.12,"endTime":2358.51,"body":"long form. There were like eight"},{"speaker":"Chris Spear","startTime":2358.51,"endTime":2361.09,"body":"three minute clips step by step"},{"speaker":"Chris Spear","startTime":2358.51,"endTime":2361.09,"body":"of like how to butcher a pig's"},{"speaker":"Chris Spear","startTime":2361.09,"endTime":2364.51,"body":"head. And that really helped me"},{"speaker":"Chris Spear","startTime":2361.09,"endTime":2364.51,"body":"learn as opposed to just reading"},{"speaker":"Chris Spear","startTime":2364.51,"endTime":2368.29,"body":"this book on butchering it was"},{"speaker":"Chris Spear","startTime":2364.51,"endTime":2368.29,"body":"visually seeing it. So I think"},{"speaker":"Chris Spear","startTime":2368.29,"endTime":2370.21,"body":"this is going to be something"},{"speaker":"Chris Spear","startTime":2368.29,"endTime":2370.21,"body":"that's going to be more"},{"speaker":"Chris Spear","startTime":2370.21,"endTime":2374.29,"body":"commonplace in cookbooks as we"},{"speaker":"Chris Spear","startTime":2370.21,"endTime":2374.29,"body":"go forward. But it seems like"},{"speaker":"Chris Spear","startTime":2374.29,"endTime":2376.9,"body":"you're early on the game. So"},{"speaker":"Chris Spear","startTime":2374.29,"endTime":2376.9,"body":"kudos to you."},{"speaker":"Nick DiGiovanni","startTime":2377.56,"endTime":2379.9,"body":"I agree. I do"},{"speaker":"Nick DiGiovanni","startTime":2377.56,"endTime":2379.9,"body":"think we'll see more. And thank"},{"speaker":"Nick DiGiovanni","startTime":2379.9,"endTime":2383.77,"body":"you. i i I will also tell you, I"},{"speaker":"Nick DiGiovanni","startTime":2379.9,"endTime":2383.77,"body":"didn't think of the idea on my"},{"speaker":"Nick DiGiovanni","startTime":2383.77,"endTime":2385.72,"body":"own. As you said there are a few"},{"speaker":"Nick DiGiovanni","startTime":2383.77,"endTime":2385.72,"body":"cookbooks that are starting to"},{"speaker":"Nick DiGiovanni","startTime":2385.72,"endTime":2388.45,"body":"sprinkle out. I don't know who"},{"speaker":"Nick DiGiovanni","startTime":2385.72,"endTime":2388.45,"body":"thought of it first. I'm"},{"speaker":"Nick DiGiovanni","startTime":2388.45,"endTime":2391.51,"body":"thinking it was probably in line"},{"speaker":"Nick DiGiovanni","startTime":2388.45,"endTime":2391.51,"body":"with the whole era of"},{"speaker":"Nick DiGiovanni","startTime":2391.54,"endTime":2393.73,"body":"restaurants having QR codes and"},{"speaker":"Nick DiGiovanni","startTime":2391.54,"endTime":2393.73,"body":"the tables and that sort of"},{"speaker":"Nick DiGiovanni","startTime":2393.73,"endTime":2397.72,"body":"thing. And it actually makes"},{"speaker":"Nick DiGiovanni","startTime":2393.73,"endTime":2397.72,"body":"such perfect sense. It's so"},{"speaker":"Nick DiGiovanni","startTime":2397.75,"endTime":2400.24,"body":"crazy to me that someone didn't"},{"speaker":"Nick DiGiovanni","startTime":2397.75,"endTime":2400.24,"body":"do this earlier on because It"},{"speaker":"Nick DiGiovanni","startTime":2400.27,"endTime":2401.23,"body":"worked. So well."},{"speaker":"Chris Spear","startTime":2401.56,"endTime":2403.93,"body":"I was just featured"},{"speaker":"Chris Spear","startTime":2401.56,"endTime":2403.93,"body":"in a book, someone wrote a book"},{"speaker":"Chris Spear","startTime":2403.96,"endTime":2408.25,"body":"about chefs. And I think there"},{"speaker":"Chris Spear","startTime":2403.96,"endTime":2408.25,"body":"was 50 stories from 50 chefs."},{"speaker":"Chris Spear","startTime":2408.34,"endTime":2410.35,"body":"And instead of putting"},{"speaker":"Chris Spear","startTime":2408.34,"endTime":2410.35,"body":"everyone's bio, just the back"},{"speaker":"Chris Spear","startTime":2410.35,"endTime":2413.2,"body":"page, he listed all the chefs"},{"speaker":"Chris Spear","startTime":2410.35,"endTime":2413.2,"body":"with a QR code to each one of"},{"speaker":"Chris Spear","startTime":2413.2,"endTime":2415.48,"body":"them. And when you scanned it"},{"speaker":"Chris Spear","startTime":2413.2,"endTime":2415.48,"body":"and went to each person's and"},{"speaker":"Chris Spear","startTime":2415.48,"endTime":2417.91,"body":"whether it be their website or"},{"speaker":"Chris Spear","startTime":2415.48,"endTime":2417.91,"body":"their bio page, I thought that"},{"speaker":"Chris Spear","startTime":2417.91,"endTime":2419.95,"body":"was really neat. Instead of"},{"speaker":"Chris Spear","startTime":2417.91,"endTime":2419.95,"body":"loading up the book with just"},{"speaker":"Chris Spear","startTime":2419.95,"endTime":2422.86,"body":"bios of 50 chefs, you can just"},{"speaker":"Chris Spear","startTime":2419.95,"endTime":2422.86,"body":"scan the code for each one if"},{"speaker":"Chris Spear","startTime":2422.86,"endTime":2425.2,"body":"you want to learn more and, and"},{"speaker":"Chris Spear","startTime":2422.86,"endTime":2425.2,"body":"then it goes right to my"},{"speaker":"Chris Spear","startTime":2425.2,"endTime":2427.51,"body":"website, like how cool is that"},{"speaker":"Chris Spear","startTime":2425.2,"endTime":2427.51,"body":"if someone's reading a book and"},{"speaker":"Chris Spear","startTime":2427.51,"endTime":2430.0,"body":"my names in there, they might"},{"speaker":"Chris Spear","startTime":2427.51,"endTime":2430.0,"body":"not check me out, but to scan a"},{"speaker":"Chris Spear","startTime":2430.0,"endTime":2432.22,"body":"QR code and go to my website,"},{"speaker":"Chris Spear","startTime":2430.0,"endTime":2432.22,"body":"awesome,"},{"speaker":"Nick DiGiovanni","startTime":2432.4,"endTime":2435.28,"body":"really smart."},{"speaker":"Nick DiGiovanni","startTime":2432.4,"endTime":2435.28,"body":"I'm so happy that that people"},{"speaker":"Nick DiGiovanni","startTime":2435.28,"endTime":2438.55,"body":"are using utilizing QR codes and"},{"speaker":"Nick DiGiovanni","startTime":2435.28,"endTime":2438.55,"body":"these fun, new creative ways"},{"speaker":"Nick DiGiovanni","startTime":2438.55,"endTime":2442.15,"body":"because to me, there are a few"},{"speaker":"Nick DiGiovanni","startTime":2438.55,"endTime":2442.15,"body":"better applications than putting"},{"speaker":"Nick DiGiovanni","startTime":2442.15,"endTime":2442.84,"body":"them in cookbook."},{"speaker":"Chris Spear","startTime":2443.26,"endTime":2447.31,"body":"I will say, if I"},{"speaker":"Chris Spear","startTime":2443.26,"endTime":2447.31,"body":"was asked what my like last meal"},{"speaker":"Chris Spear","startTime":2447.31,"endTime":2450.4,"body":"on Earth would be, it'd be Rhode"},{"speaker":"Chris Spear","startTime":2447.31,"endTime":2450.4,"body":"Island style calamari and I feel"},{"speaker":"Chris Spear","startTime":2450.4,"endTime":2453.49,"body":"like you You missed the boat a"},{"speaker":"Chris Spear","startTime":2450.4,"endTime":2453.49,"body":"little bit by not putting that"},{"speaker":"Chris Spear","startTime":2453.49,"endTime":2456.37,"body":"recipe in there you went with a"},{"speaker":"Chris Spear","startTime":2453.49,"endTime":2456.37,"body":"squid ink or more of a like a"},{"speaker":"Chris Spear","startTime":2456.67,"endTime":2461.17,"body":"cherry pepper, pepper balm,"},{"speaker":"Chris Spear","startTime":2456.67,"endTime":2461.17,"body":"lemon garlic butter, but now I"},{"speaker":"Chris Spear","startTime":2461.17,"endTime":2464.02,"body":"do love calamari. I mean,"},{"speaker":"Chris Spear","startTime":2461.17,"endTime":2464.02,"body":"that's, that's one of my"},{"speaker":"Chris Spear","startTime":2464.26,"endTime":2465.7,"body":"favorite things to eat in the"},{"speaker":"Chris Spear","startTime":2464.26,"endTime":2465.7,"body":"world."},{"speaker":"Nick DiGiovanni","startTime":2465.76,"endTime":2467.65,"body":"I'll tell you"},{"speaker":"Nick DiGiovanni","startTime":2465.76,"endTime":2467.65,"body":"right now that if I was going to"},{"speaker":"Nick DiGiovanni","startTime":2467.65,"endTime":2471.37,"body":"sit down for plate of perfect"},{"speaker":"Nick DiGiovanni","startTime":2467.65,"endTime":2471.37,"body":"calamari, my go to would"},{"speaker":"Nick DiGiovanni","startTime":2471.37,"endTime":2476.17,"body":"probably be classic hot tub,"},{"speaker":"Nick DiGiovanni","startTime":2471.37,"endTime":2476.17,"body":"either hot or cold. Actually,"},{"speaker":"Nick DiGiovanni","startTime":2476.17,"endTime":2478.51,"body":"sometimes it depends on the"},{"speaker":"Nick DiGiovanni","startTime":2476.17,"endTime":2478.51,"body":"weather outside. It depends."},{"speaker":"Nick DiGiovanni","startTime":2478.63,"endTime":2481.45,"body":"Sometimes I like the contrast."},{"speaker":"Nick DiGiovanni","startTime":2478.63,"endTime":2481.45,"body":"And I like hot calamari with"},{"speaker":"Nick DiGiovanni","startTime":2481.45,"endTime":2484.72,"body":"that nice cold marinara or out"},{"speaker":"Nick DiGiovanni","startTime":2481.45,"endTime":2484.72,"body":"Aviat or whatever you want to"},{"speaker":"Nick DiGiovanni","startTime":2484.72,"endTime":2488.44,"body":"use, right? I think this one in"},{"speaker":"Nick DiGiovanni","startTime":2484.72,"endTime":2488.44,"body":"the cookbook that has the sort"},{"speaker":"Nick DiGiovanni","startTime":2488.44,"endTime":2493.36,"body":"of squirting aoli it's fun. And"},{"speaker":"Nick DiGiovanni","startTime":2488.44,"endTime":2493.36,"body":"it looks beautiful, right? It's"},{"speaker":"Nick DiGiovanni","startTime":2493.36,"endTime":2495.49,"body":"creative, right? You're using"},{"speaker":"Nick DiGiovanni","startTime":2493.36,"endTime":2495.49,"body":"every part of the squid a little"},{"speaker":"Nick DiGiovanni","startTime":2495.49,"endTime":2498.13,"body":"bit of the squinting to put it"},{"speaker":"Nick DiGiovanni","startTime":2495.49,"endTime":2498.13,"body":"in there and make this kind of"},{"speaker":"Nick DiGiovanni","startTime":2498.13,"endTime":2503.11,"body":"darker black aoli to go with it."},{"speaker":"Nick DiGiovanni","startTime":2498.13,"endTime":2503.11,"body":"But I agree. It's very, very"},{"speaker":"Nick DiGiovanni","startTime":2503.11,"endTime":2509.89,"body":"hard, oftentimes to be the"},{"speaker":"Nick DiGiovanni","startTime":2503.11,"endTime":2509.89,"body":"original, the classic, the OG"},{"speaker":"Nick DiGiovanni","startTime":2509.89,"endTime":2511.45,"body":"thing in food, it's hard."},{"speaker":"Chris Spear","startTime":2512.08,"endTime":2514.45,"body":"I was gonna say how"},{"speaker":"Chris Spear","startTime":2512.08,"endTime":2514.45,"body":"did you go about picking the"},{"speaker":"Chris Spear","startTime":2514.45,"endTime":2517.12,"body":"recipes for your book? I'm sure"},{"speaker":"Chris Spear","startTime":2514.45,"endTime":2517.12,"body":"there was a huge arsenal to draw"},{"speaker":"Chris Spear","startTime":2517.12,"endTime":2519.04,"body":"from where did you start with"},{"speaker":"Chris Spear","startTime":2517.12,"endTime":2519.04,"body":"that?"},{"speaker":"Nick DiGiovanni","startTime":2520.99,"endTime":2525.91,"body":"I looked a lot"},{"speaker":"Nick DiGiovanni","startTime":2520.99,"endTime":2525.91,"body":"at every little thing that I"},{"speaker":"Nick DiGiovanni","startTime":2525.91,"endTime":2529.51,"body":"have from my past and food,"},{"speaker":"Nick DiGiovanni","startTime":2525.91,"endTime":2529.51,"body":"right, I had notes on my phone"},{"speaker":"Nick DiGiovanni","startTime":2529.51,"endTime":2533.26,"body":"that I've taken while eating at"},{"speaker":"Nick DiGiovanni","startTime":2529.51,"endTime":2533.26,"body":"restaurants. traveling around"},{"speaker":"Nick DiGiovanni","startTime":2533.26,"endTime":2536.59,"body":"the world. I looked at all the"},{"speaker":"Nick DiGiovanni","startTime":2533.26,"endTime":2536.59,"body":"different notes that I'd taken"},{"speaker":"Nick DiGiovanni","startTime":2536.59,"endTime":2539.92,"body":"while at MasterChef I looked at"},{"speaker":"Nick DiGiovanni","startTime":2536.59,"endTime":2539.92,"body":"all the recipes that I'd saved"},{"speaker":"Nick DiGiovanni","startTime":2539.92,"endTime":2543.94,"body":"from grandparents and family"},{"speaker":"Nick DiGiovanni","startTime":2539.92,"endTime":2543.94,"body":"members, I had tabs saved on my"},{"speaker":"Nick DiGiovanni","startTime":2543.94,"endTime":2546.49,"body":"computer have different videos"},{"speaker":"Nick DiGiovanni","startTime":2543.94,"endTime":2546.49,"body":"I'd watched and different"},{"speaker":"Nick DiGiovanni","startTime":2546.88,"endTime":2549.73,"body":"different recipes I'd seen over"},{"speaker":"Nick DiGiovanni","startTime":2546.88,"endTime":2549.73,"body":"the years, I pretty much looked"},{"speaker":"Nick DiGiovanni","startTime":2549.73,"endTime":2554.74,"body":"at every little possible thing,"},{"speaker":"Nick DiGiovanni","startTime":2549.73,"endTime":2554.74,"body":"and piece of food related or"},{"speaker":"Nick DiGiovanni","startTime":2554.74,"endTime":2558.1,"body":"cooking related knowledge that"},{"speaker":"Nick DiGiovanni","startTime":2554.74,"endTime":2558.1,"body":"I've ever come across. And then"},{"speaker":"Nick DiGiovanni","startTime":2558.1,"endTime":2562.96,"body":"I just tried to distill it all"},{"speaker":"Nick DiGiovanni","startTime":2558.1,"endTime":2562.96,"body":"down into 256 pages. That's the"},{"speaker":"Nick DiGiovanni","startTime":2562.96,"endTime":2563.5,"body":"reality."},{"speaker":"Chris Spear","startTime":2564.13,"endTime":2566.32,"body":"That's hard. It's"},{"speaker":"Chris Spear","startTime":2564.13,"endTime":2566.32,"body":"like picking a favorite child,"},{"speaker":"Chris Spear","startTime":2566.77,"endTime":2569.71,"body":"although maybe picking like 50"},{"speaker":"Chris Spear","startTime":2566.77,"endTime":2569.71,"body":"of your favorite children. Yeah,"},{"speaker":"Chris Spear","startTime":2569.77,"endTime":2573.1,"body":"it is hard. What about the"},{"speaker":"Chris Spear","startTime":2569.77,"endTime":2573.1,"body":"decision to include recipes from"},{"speaker":"Chris Spear","startTime":2573.1,"endTime":2575.77,"body":"other chefs? Because that's not"},{"speaker":"Chris Spear","startTime":2573.1,"endTime":2575.77,"body":"something you commonly see,"},{"speaker":"Chris Spear","startTime":2575.77,"endTime":2578.38,"body":"there's a lot of fully"},{"speaker":"Chris Spear","startTime":2575.77,"endTime":2578.38,"body":"collaborative cookbooks where"},{"speaker":"Chris Spear","startTime":2578.38,"endTime":2581.53,"body":"it's all recipes from different"},{"speaker":"Chris Spear","startTime":2578.38,"endTime":2581.53,"body":"chefs. And then most people just"},{"speaker":"Chris Spear","startTime":2581.53,"endTime":2584.77,"body":"do their own. Why include, you"},{"speaker":"Chris Spear","startTime":2581.53,"endTime":2584.77,"body":"know, a handful of recipes from"},{"speaker":"Chris Spear","startTime":2584.77,"endTime":2585.4,"body":"other chefs?"},{"speaker":"Nick DiGiovanni","startTime":2586.42,"endTime":2588.82,"body":"Well, you know,"},{"speaker":"Nick DiGiovanni","startTime":2586.42,"endTime":2588.82,"body":"I've tasted some really, really"},{"speaker":"Nick DiGiovanni","startTime":2588.82,"endTime":2592.96,"body":"great things over the years. And"},{"speaker":"Nick DiGiovanni","startTime":2588.82,"endTime":2592.96,"body":"sometimes a food or a recipe is"},{"speaker":"Nick DiGiovanni","startTime":2593.17,"endTime":2597.97,"body":"perfect. It's, it's perfect for"},{"speaker":"Nick DiGiovanni","startTime":2593.17,"endTime":2597.97,"body":"me at least again, I really"},{"speaker":"Nick DiGiovanni","startTime":2597.97,"endTime":2602.08,"body":"believe that everyone tastes in"},{"speaker":"Nick DiGiovanni","startTime":2597.97,"endTime":2602.08,"body":"such a different way. And so"},{"speaker":"Nick DiGiovanni","startTime":2602.08,"endTime":2604.9,"body":"that's why I say don't follow"},{"speaker":"Nick DiGiovanni","startTime":2602.08,"endTime":2604.9,"body":"recipes to a tee. But there's a"},{"speaker":"Nick DiGiovanni","startTime":2604.9,"endTime":2608.35,"body":"certain point in time where you"},{"speaker":"Nick DiGiovanni","startTime":2604.9,"endTime":2608.35,"body":"make something and it's really"},{"speaker":"Nick DiGiovanni","startTime":2608.41,"endTime":2612.4,"body":"hard to make it any better."},{"speaker":"Nick DiGiovanni","startTime":2608.41,"endTime":2612.4,"body":"That's that's the truth. 100%"},{"speaker":"Nick DiGiovanni","startTime":2612.76,"endTime":2615.1,"body":"There were some of these recipes"},{"speaker":"Nick DiGiovanni","startTime":2612.76,"endTime":2615.1,"body":"that I thought about from my"},{"speaker":"Nick DiGiovanni","startTime":2615.1,"endTime":2617.98,"body":"past or looked at or remembered"},{"speaker":"Nick DiGiovanni","startTime":2615.1,"endTime":2617.98,"body":"having where I just said, you"},{"speaker":"Nick DiGiovanni","startTime":2617.98,"endTime":2621.34,"body":"know, I, I would be so grateful"},{"speaker":"Nick DiGiovanni","startTime":2617.98,"endTime":2621.34,"body":"if this person would let me"},{"speaker":"Nick DiGiovanni","startTime":2621.34,"endTime":2623.38,"body":"share this with the rest of the"},{"speaker":"Nick DiGiovanni","startTime":2621.34,"endTime":2623.38,"body":"world, I'm not going to change"},{"speaker":"Nick DiGiovanni","startTime":2623.38,"endTime":2625.96,"body":"it, I'm going to give them full"},{"speaker":"Nick DiGiovanni","startTime":2623.38,"endTime":2625.96,"body":"credit. And I want a section"},{"speaker":"Nick DiGiovanni","startTime":2625.96,"endTime":2628.63,"body":"where I can share these, these"},{"speaker":"Nick DiGiovanni","startTime":2625.96,"endTime":2628.63,"body":"perfect bytes that I've had over"},{"speaker":"Nick DiGiovanni","startTime":2628.63,"endTime":2629.59,"body":"the years. And I"},{"speaker":"Chris Spear","startTime":2629.59,"endTime":2632.38,"body":"think giving credit"},{"speaker":"Chris Spear","startTime":2629.59,"endTime":2632.38,"body":"is so important. Something I"},{"speaker":"Chris Spear","startTime":2632.38,"endTime":2636.91,"body":"love seeing like you do, because"},{"speaker":"Chris Spear","startTime":2632.38,"endTime":2636.91,"body":"we've all picked up a cookbook"},{"speaker":"Chris Spear","startTime":2636.91,"endTime":2638.86,"body":"or watched the video where"},{"speaker":"Chris Spear","startTime":2636.91,"endTime":2638.86,"body":"someone does something and they"},{"speaker":"Chris Spear","startTime":2638.86,"endTime":2641.29,"body":"haven't mentioned it and you"},{"speaker":"Chris Spear","startTime":2638.86,"endTime":2641.29,"body":"don't have to I don't always do."},{"speaker":"Chris Spear","startTime":2641.53,"endTime":2643.51,"body":"But you're like, oh, wow, I"},{"speaker":"Chris Spear","startTime":2641.53,"endTime":2643.51,"body":"know, they didn't you know,"},{"speaker":"Chris Spear","startTime":2643.51,"endTime":2647.2,"body":"that's not their technique. So"},{"speaker":"Chris Spear","startTime":2643.51,"endTime":2647.2,"body":"seeing like, oh, Kenji, you"},{"speaker":"Chris Spear","startTime":2647.2,"endTime":2650.71,"body":"know, did this or so and so did"},{"speaker":"Chris Spear","startTime":2647.2,"endTime":2650.71,"body":"that. Like, it's nice to just"},{"speaker":"Chris Spear","startTime":2650.71,"endTime":2653.05,"body":"kind of say, yeah, obviously,"},{"speaker":"Chris Spear","startTime":2650.71,"endTime":2653.05,"body":"I'm not the one who came up with"},{"speaker":"Chris Spear","startTime":2653.05,"endTime":2655.78,"body":"this, this person really has"},{"speaker":"Chris Spear","startTime":2653.05,"endTime":2655.78,"body":"this great technique. And I'm"},{"speaker":"Chris Spear","startTime":2655.78,"endTime":2659.98,"body":"using it here. And I love seeing"},{"speaker":"Chris Spear","startTime":2655.78,"endTime":2659.98,"body":"that in content. I tried to do"},{"speaker":"Chris Spear","startTime":2659.98,"endTime":2662.41,"body":"as much as I can again, like we"},{"speaker":"Chris Spear","startTime":2659.98,"endTime":2662.41,"body":"can't do it all the time. Right."},{"speaker":"Chris Spear","startTime":2662.41,"endTime":2664.63,"body":"Like every time you do something"},{"speaker":"Chris Spear","startTime":2662.41,"endTime":2664.63,"body":"you Brian something. It's not"},{"speaker":"Chris Spear","startTime":2664.63,"endTime":2667.39,"body":"like, well, I got this from this"},{"speaker":"Chris Spear","startTime":2664.63,"endTime":2667.39,"body":"person. But I do think it's nice"},{"speaker":"Chris Spear","startTime":2667.39,"endTime":2670.33,"body":"to kind of give a shout out to"},{"speaker":"Chris Spear","startTime":2667.39,"endTime":2670.33,"body":"those who have, you know,"},{"speaker":"Chris Spear","startTime":2670.36,"endTime":2672.28,"body":"generously shared their info"},{"speaker":"Chris Spear","startTime":2670.36,"endTime":2672.28,"body":"with others."},{"speaker":"Nick DiGiovanni","startTime":2672.49,"endTime":2675.58,"body":"Yeah, yeah. As"},{"speaker":"Nick DiGiovanni","startTime":2672.49,"endTime":2675.58,"body":"you're, as you're noting, I, I"},{"speaker":"Nick DiGiovanni","startTime":2676.06,"endTime":2678.61,"body":"if there's anything I've picked"},{"speaker":"Nick DiGiovanni","startTime":2676.06,"endTime":2678.61,"body":"up a bit of if there's anything"},{"speaker":"Nick DiGiovanni","startTime":2678.61,"endTime":2682.48,"body":"or anyone that I remember,"},{"speaker":"Nick DiGiovanni","startTime":2678.61,"endTime":2682.48,"body":"picking up a bit of inspiration"},{"speaker":"Nick DiGiovanni","startTime":2682.48,"endTime":2685.15,"body":"from I make sure to, to note it"},{"speaker":"Nick DiGiovanni","startTime":2682.48,"endTime":2685.15,"body":"in one of those blurbs at the"},{"speaker":"Nick DiGiovanni","startTime":2685.15,"endTime":2688.09,"body":"top of the recipe or whatever it"},{"speaker":"Nick DiGiovanni","startTime":2685.15,"endTime":2688.09,"body":"may be. And that's helpful too."},{"speaker":"Nick DiGiovanni","startTime":2688.09,"endTime":2690.7,"body":"Because, you know, if someone"},{"speaker":"Nick DiGiovanni","startTime":2688.09,"endTime":2690.7,"body":"likes that little tip from"},{"speaker":"Nick DiGiovanni","startTime":2690.73,"endTime":2693.01,"body":"Kenji, let's say they can go"},{"speaker":"Nick DiGiovanni","startTime":2690.73,"endTime":2693.01,"body":"back and look at some of his"},{"speaker":"Nick DiGiovanni","startTime":2693.01,"endTime":2695.08,"body":"other stuff if they feel like"},{"speaker":"Nick DiGiovanni","startTime":2693.01,"endTime":2695.08,"body":"that's a really cool and fun"},{"speaker":"Nick DiGiovanni","startTime":2695.08,"endTime":2698.5,"body":"thing that's up their alley. So"},{"speaker":"Nick DiGiovanni","startTime":2695.08,"endTime":2698.5,"body":"I think it is important. The"},{"speaker":"Nick DiGiovanni","startTime":2698.5,"endTime":2701.08,"body":"reality with food too is you"},{"speaker":"Nick DiGiovanni","startTime":2698.5,"endTime":2701.08,"body":"know, As you and I both know,"},{"speaker":"Nick DiGiovanni","startTime":2701.08,"endTime":2705.13,"body":"you can't really go and"},{"speaker":"Nick DiGiovanni","startTime":2701.08,"endTime":2705.13,"body":"trademark recipe. But it's good"},{"speaker":"Nick DiGiovanni","startTime":2705.13,"endTime":2707.17,"body":"to it's good to give credit"},{"speaker":"Nick DiGiovanni","startTime":2705.13,"endTime":2707.17,"body":"because people think of new"},{"speaker":"Nick DiGiovanni","startTime":2707.17,"endTime":2709.69,"body":"techniques and people think of"},{"speaker":"Nick DiGiovanni","startTime":2707.17,"endTime":2709.69,"body":"things all the time. And even"},{"speaker":"Nick DiGiovanni","startTime":2709.69,"endTime":2712.78,"body":"though you can't trademark"},{"speaker":"Nick DiGiovanni","startTime":2709.69,"endTime":2712.78,"body":"recipe, it is sometimes pretty"},{"speaker":"Nick DiGiovanni","startTime":2712.78,"endTime":2715.54,"body":"obvious anyways, we all know who"},{"speaker":"Nick DiGiovanni","startTime":2712.78,"endTime":2715.54,"body":"thought of certain things in"},{"speaker":"Nick DiGiovanni","startTime":2715.54,"endTime":2717.79,"body":"food. And that's just how that's"},{"speaker":"Nick DiGiovanni","startTime":2715.54,"endTime":2717.79,"body":"just how it is."},{"speaker":"Chris Spear","startTime":2718.09,"endTime":2720.46,"body":"So like, right now"},{"speaker":"Chris Spear","startTime":2718.09,"endTime":2720.46,"body":"I'm seeing everyone doing, you"},{"speaker":"Chris Spear","startTime":2720.46,"endTime":2723.19,"body":"know, the lace, right. And like"},{"speaker":"Chris Spear","startTime":2720.46,"endTime":2723.19,"body":"in the pan like that, I think it"},{"speaker":"Chris Spear","startTime":2723.19,"endTime":2725.74,"body":"was like the art Zack thing. You"},{"speaker":"Chris Spear","startTime":2723.19,"endTime":2725.74,"body":"know, it's like, everyone's"},{"speaker":"Chris Spear","startTime":2725.74,"endTime":2729.01,"body":"doing that now, at some points,"},{"speaker":"Chris Spear","startTime":2725.74,"endTime":2729.01,"body":"like, Oh, can we just like maybe"},{"speaker":"Chris Spear","startTime":2729.01,"endTime":2732.85,"body":"move on to something new right"},{"speaker":"Chris Spear","startTime":2729.01,"endTime":2732.85,"body":"now. So you're out on the road"},{"speaker":"Chris Spear","startTime":2732.88,"endTime":2735.1,"body":"promoting this book? What's"},{"speaker":"Chris Spear","startTime":2732.88,"endTime":2735.1,"body":"that, like, I know, you're just"},{"speaker":"Chris Spear","startTime":2735.1,"endTime":2736.12,"body":"getting underway."},{"speaker":"Nick DiGiovanni","startTime":2736.48,"endTime":2740.29,"body":"It's great."},{"speaker":"Nick DiGiovanni","startTime":2736.48,"endTime":2740.29,"body":"It's, it's so much fun meeting"},{"speaker":"Nick DiGiovanni","startTime":2740.53,"endTime":2743.68,"body":"all these different people that,"},{"speaker":"Nick DiGiovanni","startTime":2740.53,"endTime":2743.68,"body":"that have these nice messages to"},{"speaker":"Nick DiGiovanni","startTime":2743.68,"endTime":2747.43,"body":"share with me as well. Our"},{"speaker":"Nick DiGiovanni","startTime":2743.68,"endTime":2747.43,"body":"demographic is it leans young,"},{"speaker":"Nick DiGiovanni","startTime":2747.46,"endTime":2751.06,"body":"which I love. My whole entire"},{"speaker":"Nick DiGiovanni","startTime":2747.46,"endTime":2751.06,"body":"goal with a lot of this is to"},{"speaker":"Nick DiGiovanni","startTime":2751.42,"endTime":2753.88,"body":"teach more kids to cook and just"},{"speaker":"Nick DiGiovanni","startTime":2751.42,"endTime":2753.88,"body":"get them inspired about food and"},{"speaker":"Nick DiGiovanni","startTime":2753.88,"endTime":2757.3,"body":"cooking. So I've had people walk"},{"speaker":"Nick DiGiovanni","startTime":2753.88,"endTime":2757.3,"body":"up to me and say that they"},{"speaker":"Nick DiGiovanni","startTime":2757.39,"endTime":2760.51,"body":"started a, that they just"},{"speaker":"Nick DiGiovanni","startTime":2757.39,"endTime":2760.51,"body":"started college, they were going"},{"speaker":"Nick DiGiovanni","startTime":2760.51,"endTime":2763.57,"body":"into finance, and they've taken"},{"speaker":"Nick DiGiovanni","startTime":2760.51,"endTime":2763.57,"body":"a complete 180 and are going to"},{"speaker":"Nick DiGiovanni","startTime":2763.57,"endTime":2765.55,"body":"culinary school. Now we're"},{"speaker":"Nick DiGiovanni","startTime":2763.57,"endTime":2765.55,"body":"working in a restaurant on the"},{"speaker":"Nick DiGiovanni","startTime":2765.55,"endTime":2770.17,"body":"side, I've had other kids who,"},{"speaker":"Nick DiGiovanni","startTime":2765.55,"endTime":2770.17,"body":"you know, well, I'm surprised or"},{"speaker":"Nick DiGiovanni","startTime":2770.17,"endTime":2772.27,"body":"even frankly, just by seeing"},{"speaker":"Nick DiGiovanni","startTime":2770.17,"endTime":2772.27,"body":"them, I'm surprised they're even"},{"speaker":"Nick DiGiovanni","startTime":2772.27,"endTime":2775.72,"body":"old enough to be to be reading"},{"speaker":"Nick DiGiovanni","startTime":2772.27,"endTime":2775.72,"body":"it and understanding some of the"},{"speaker":"Nick DiGiovanni","startTime":2775.72,"endTime":2778.18,"body":"stuff and they're telling me"},{"speaker":"Nick DiGiovanni","startTime":2775.72,"endTime":2778.18,"body":"that they love cooking already,"},{"speaker":"Nick DiGiovanni","startTime":2778.18,"endTime":2781.51,"body":"and that they're they want to be"},{"speaker":"Nick DiGiovanni","startTime":2778.18,"endTime":2781.51,"body":"a chef. So it's so exciting to"},{"speaker":"Nick DiGiovanni","startTime":2781.51,"endTime":2785.71,"body":"meet all these people, it really"},{"speaker":"Nick DiGiovanni","startTime":2781.51,"endTime":2785.71,"body":"is. And it's a lot for sure. I"},{"speaker":"Nick DiGiovanni","startTime":2785.71,"endTime":2789.49,"body":"mean, it's a lot to meet so many"},{"speaker":"Nick DiGiovanni","startTime":2785.71,"endTime":2789.49,"body":"people in such a condensed"},{"speaker":"Nick DiGiovanni","startTime":2789.49,"endTime":2793.09,"body":"amount of time. But it's also"},{"speaker":"Nick DiGiovanni","startTime":2789.49,"endTime":2793.09,"body":"just so exciting. And I there's"},{"speaker":"Nick DiGiovanni","startTime":2793.09,"endTime":2795.64,"body":"something about it that even"},{"speaker":"Nick DiGiovanni","startTime":2793.09,"endTime":2795.64,"body":"though I should probably be"},{"speaker":"Nick DiGiovanni","startTime":2795.7,"endTime":2800.56,"body":"tired, I'm not and I just love"},{"speaker":"Nick DiGiovanni","startTime":2795.7,"endTime":2800.56,"body":"it. The reality for me with all"},{"speaker":"Nick DiGiovanni","startTime":2800.56,"endTime":2805.18,"body":"this is that I don't care so"},{"speaker":"Nick DiGiovanni","startTime":2800.56,"endTime":2805.18,"body":"much where it is where I'm"},{"speaker":"Nick DiGiovanni","startTime":2805.18,"endTime":2810.97,"body":"going, you know what the city"},{"speaker":"Nick DiGiovanni","startTime":2805.18,"endTime":2810.97,"body":"is, I I just get so excited"},{"speaker":"Nick DiGiovanni","startTime":2811.0,"endTime":2815.2,"body":"meeting all these people and"},{"speaker":"Nick DiGiovanni","startTime":2811.0,"endTime":2815.2,"body":"finally seeing face to face,"},{"speaker":"Nick DiGiovanni","startTime":2815.26,"endTime":2818.26,"body":"somebody who has changed. And"},{"speaker":"Nick DiGiovanni","startTime":2815.26,"endTime":2818.26,"body":"they're so excited to tell me"},{"speaker":"Nick DiGiovanni","startTime":2818.26,"endTime":2820.51,"body":"that they've changed your show"},{"speaker":"Nick DiGiovanni","startTime":2818.26,"endTime":2820.51,"body":"me. People have pictures on"},{"speaker":"Nick DiGiovanni","startTime":2820.51,"endTime":2822.94,"body":"their phones that this pesto"},{"speaker":"Nick DiGiovanni","startTime":2820.51,"endTime":2822.94,"body":"pasta they made. And some of"},{"speaker":"Nick DiGiovanni","startTime":2822.94,"endTime":2824.83,"body":"these kids are eight or nine"},{"speaker":"Nick DiGiovanni","startTime":2822.94,"endTime":2824.83,"body":"years old, and they're showing"},{"speaker":"Nick DiGiovanni","startTime":2824.83,"endTime":2827.53,"body":"me this homemade pasta with some"},{"speaker":"Nick DiGiovanni","startTime":2824.83,"endTime":2827.53,"body":"pesto on top. It's impressive."},{"speaker":"Chris Spear","startTime":2827.8,"endTime":2830.8,"body":"And I think it's"},{"speaker":"Chris Spear","startTime":2827.8,"endTime":2830.8,"body":"also great because, you know,"},{"speaker":"Chris Spear","startTime":2830.92,"endTime":2833.44,"body":"when I think 20 plus years ago,"},{"speaker":"Chris Spear","startTime":2830.92,"endTime":2833.44,"body":"when I want to get in the food"},{"speaker":"Chris Spear","startTime":2833.44,"endTime":2836.77,"body":"world, it was not something that"},{"speaker":"Chris Spear","startTime":2833.44,"endTime":2836.77,"body":"was really encouraged. I think"},{"speaker":"Chris Spear","startTime":2836.77,"endTime":2839.2,"body":"by parents, you know, it's kind"},{"speaker":"Chris Spear","startTime":2836.77,"endTime":2839.2,"body":"of like if you weren't smart"},{"speaker":"Chris Spear","startTime":2839.2,"endTime":2842.47,"body":"enough to get into like, an"},{"speaker":"Chris Spear","startTime":2839.2,"endTime":2842.47,"body":"academic college or you didn't"},{"speaker":"Chris Spear","startTime":2842.47,"endTime":2844.69,"body":"have anything else like sure you"},{"speaker":"Chris Spear","startTime":2842.47,"endTime":2844.69,"body":"could go on food night, I did"},{"speaker":"Chris Spear","startTime":2844.69,"endTime":2847.36,"body":"well in high school, but I think"},{"speaker":"Chris Spear","startTime":2844.69,"endTime":2847.36,"body":"my parents were kind of like, I"},{"speaker":"Chris Spear","startTime":2847.36,"endTime":2849.31,"body":"don't know, it's tough, you're"},{"speaker":"Chris Spear","startTime":2847.36,"endTime":2849.31,"body":"not gonna get paid well, like"},{"speaker":"Chris Spear","startTime":2849.31,"endTime":2852.85,"body":"why do you want to do this. And"},{"speaker":"Chris Spear","startTime":2849.31,"endTime":2852.85,"body":"now just seeing kids at such a"},{"speaker":"Chris Spear","startTime":2852.85,"endTime":2855.64,"body":"young age get really interested"},{"speaker":"Chris Spear","startTime":2852.85,"endTime":2855.64,"body":"in it, the hopefully they can"},{"speaker":"Chris Spear","startTime":2855.64,"endTime":2858.25,"body":"even be showing their parents"},{"speaker":"Chris Spear","startTime":2855.64,"endTime":2858.25,"body":"not that you need parental"},{"speaker":"Chris Spear","startTime":2858.28,"endTime":2861.01,"body":"validation. But you know, to"},{"speaker":"Chris Spear","startTime":2858.28,"endTime":2861.01,"body":"show that they're actually"},{"speaker":"Chris Spear","startTime":2861.01,"endTime":2863.56,"body":"interested in this and that they"},{"speaker":"Chris Spear","startTime":2861.01,"endTime":2863.56,"body":"could make a career. And there's"},{"speaker":"Chris Spear","startTime":2863.56,"endTime":2866.68,"body":"so many more options. Now I'm"},{"speaker":"Chris Spear","startTime":2863.56,"endTime":2866.68,"body":"just really excited about the"},{"speaker":"Chris Spear","startTime":2866.68,"endTime":2870.52,"body":"future for the culinary world"},{"speaker":"Chris Spear","startTime":2866.68,"endTime":2870.52,"body":"because it's again, I think it's"},{"speaker":"Chris Spear","startTime":2870.52,"endTime":2870.94,"body":"great."},{"speaker":"Nick DiGiovanni","startTime":2871.45,"endTime":2874.87,"body":"Me too. And"},{"speaker":"Nick DiGiovanni","startTime":2871.45,"endTime":2874.87,"body":"it's going to bring all this new"},{"speaker":"Nick DiGiovanni","startTime":2875.02,"endTime":2878.41,"body":"excitement. And it's going to"},{"speaker":"Nick DiGiovanni","startTime":2875.02,"endTime":2878.41,"body":"bring all these new ideas, and"},{"speaker":"Nick DiGiovanni","startTime":2878.41,"endTime":2881.68,"body":"it's going to continue to change"},{"speaker":"Nick DiGiovanni","startTime":2878.41,"endTime":2881.68,"body":"in a really fun way. So I too am"},{"speaker":"Nick DiGiovanni","startTime":2881.68,"endTime":2884.77,"body":"looking forward to just watching"},{"speaker":"Nick DiGiovanni","startTime":2881.68,"endTime":2884.77,"body":"what happens as this next"},{"speaker":"Nick DiGiovanni","startTime":2884.77,"endTime":2888.88,"body":"generation of of home cooks and"},{"speaker":"Nick DiGiovanni","startTime":2884.77,"endTime":2888.88,"body":"young chefs rises up, because"},{"speaker":"Nick DiGiovanni","startTime":2888.88,"endTime":2891.4,"body":"it'll be really exciting to see"},{"speaker":"Nick DiGiovanni","startTime":2888.88,"endTime":2891.4,"body":"what they what they create."},{"speaker":"Chris Spear","startTime":2891.94,"endTime":2894.73,"body":"And you've talked"},{"speaker":"Chris Spear","startTime":2891.94,"endTime":2894.73,"body":"about creation started your own"},{"speaker":"Chris Spear","startTime":2894.73,"endTime":2898.33,"body":"product lines. Osmo salt, you"},{"speaker":"Chris Spear","startTime":2894.73,"endTime":2898.33,"body":"talking about the Osmo? Salt?"},{"speaker":"Chris Spear","startTime":2898.51,"endTime":2899.29,"body":"Yeah, yeah,"},{"speaker":"Nick DiGiovanni","startTime":2899.29,"endTime":2903.67,"body":"so Osmo I was"},{"speaker":"Nick DiGiovanni","startTime":2899.29,"endTime":2903.67,"body":"struggling for a while with this"},{"speaker":"Nick DiGiovanni","startTime":2903.67,"endTime":2907.93,"body":"concept that I was making all"},{"speaker":"Nick DiGiovanni","startTime":2903.67,"endTime":2907.93,"body":"these videos online. So many"},{"speaker":"Nick DiGiovanni","startTime":2907.93,"endTime":2910.6,"body":"people around the country and"},{"speaker":"Nick DiGiovanni","startTime":2907.93,"endTime":2910.6,"body":"around the world were able to"},{"speaker":"Nick DiGiovanni","startTime":2910.6,"endTime":2913.42,"body":"watch them, but they weren't"},{"speaker":"Nick DiGiovanni","startTime":2910.6,"endTime":2913.42,"body":"able to taste anything. And food"},{"speaker":"Nick DiGiovanni","startTime":2913.51,"endTime":2916.42,"body":"is very visual, but it's also"},{"speaker":"Nick DiGiovanni","startTime":2913.51,"endTime":2916.42,"body":"food. And at a certain point,"},{"speaker":"Nick DiGiovanni","startTime":2916.42,"endTime":2921.43,"body":"you want to eat it. Right? So I"},{"speaker":"Nick DiGiovanni","startTime":2916.42,"endTime":2921.43,"body":"just wanted to think of a fun"},{"speaker":"Nick DiGiovanni","startTime":2921.43,"endTime":2925.72,"body":"way where, you know, how can I"},{"speaker":"Nick DiGiovanni","startTime":2921.43,"endTime":2925.72,"body":"create something that I've"},{"speaker":"Nick DiGiovanni","startTime":2925.72,"endTime":2928.99,"body":"really been a part of that I can"},{"speaker":"Nick DiGiovanni","startTime":2925.72,"endTime":2928.99,"body":"share with as many people as"},{"speaker":"Nick DiGiovanni","startTime":2928.99,"endTime":2932.14,"body":"possible that even if it's"},{"speaker":"Nick DiGiovanni","startTime":2928.99,"endTime":2932.14,"body":"something as small as salt,"},{"speaker":"Nick DiGiovanni","startTime":2932.14,"endTime":2937.09,"body":"which is salt, but at the same"},{"speaker":"Nick DiGiovanni","startTime":2932.14,"endTime":2937.09,"body":"time, you need salts, food"},{"speaker":"Nick DiGiovanni","startTime":2937.09,"endTime":2939.73,"body":"doesn't taste right without it."},{"speaker":"Nick DiGiovanni","startTime":2937.09,"endTime":2939.73,"body":"And so salt to me seemed like"},{"speaker":"Nick DiGiovanni","startTime":2939.73,"endTime":2943.15,"body":"the perfect thing to do here. I"},{"speaker":"Nick DiGiovanni","startTime":2939.73,"endTime":2943.15,"body":"wanted to create something that"},{"speaker":"Nick DiGiovanni","startTime":2943.15,"endTime":2946.99,"body":"people could try. And again,"},{"speaker":"Nick DiGiovanni","startTime":2943.15,"endTime":2946.99,"body":"similarly to you know, some some"},{"speaker":"Nick DiGiovanni","startTime":2946.99,"endTime":2949.45,"body":"of these younger kids coming up"},{"speaker":"Nick DiGiovanni","startTime":2946.99,"endTime":2949.45,"body":"to me and showing me a picture,"},{"speaker":"Nick DiGiovanni","startTime":2949.81,"endTime":2953.08,"body":"or telling me how excited they"},{"speaker":"Nick DiGiovanni","startTime":2949.81,"endTime":2953.08,"body":"are about learning to cook this"},{"speaker":"Nick DiGiovanni","startTime":2953.08,"endTime":2955.87,"body":"specific dish. They'll also tell"},{"speaker":"Nick DiGiovanni","startTime":2953.08,"endTime":2955.87,"body":"me what kind of the salts that"},{"speaker":"Nick DiGiovanni","startTime":2955.87,"endTime":2958.39,"body":"they use and and how they're"},{"speaker":"Nick DiGiovanni","startTime":2955.87,"endTime":2958.39,"body":"using them and asked me my"},{"speaker":"Nick DiGiovanni","startTime":2958.39,"endTime":2962.02,"body":"favorite. So it's so exciting to"},{"speaker":"Nick DiGiovanni","startTime":2958.39,"endTime":2962.02,"body":"see a young kid get excited"},{"speaker":"Nick DiGiovanni","startTime":2962.02,"endTime":2965.29,"body":"about salt too, because you"},{"speaker":"Nick DiGiovanni","startTime":2962.02,"endTime":2965.29,"body":"would have never expected that"},{"speaker":"Nick DiGiovanni","startTime":2965.29,"endTime":2967.15,"body":"that would have been a thing."},{"speaker":"Nick DiGiovanni","startTime":2965.29,"endTime":2967.15,"body":"But it is."},{"speaker":"Chris Spear","startTime":2967.63,"endTime":2970.48,"body":"And is that in any"},{"speaker":"Chris Spear","startTime":2967.63,"endTime":2970.48,"body":"retail stores? Or is it all like"},{"speaker":"Chris Spear","startTime":2970.48,"endTime":2971.74,"body":"direct to consumer off the web."},{"speaker":"Nick DiGiovanni","startTime":2972.49,"endTime":2974.2,"body":"It's mostly"},{"speaker":"Nick DiGiovanni","startTime":2972.49,"endTime":2974.2,"body":"direct to consumer off the web,"},{"speaker":"Nick DiGiovanni","startTime":2974.2,"endTime":2977.11,"body":"but it is it is actually"},{"speaker":"Nick DiGiovanni","startTime":2974.2,"endTime":2977.11,"body":"starting to pop up in more and"},{"speaker":"Nick DiGiovanni","startTime":2977.11,"endTime":2979.27,"body":"more stores, whether they're"},{"speaker":"Nick DiGiovanni","startTime":2977.11,"endTime":2979.27,"body":"little butcher shops or just"},{"speaker":"Nick DiGiovanni","startTime":2979.27,"endTime":2983.17,"body":"small little specialty stores."},{"speaker":"Nick DiGiovanni","startTime":2979.27,"endTime":2983.17,"body":"And we're considering doing a"},{"speaker":"Nick DiGiovanni","startTime":2983.17,"endTime":2985.72,"body":"little bit more with that. But"},{"speaker":"Nick DiGiovanni","startTime":2983.17,"endTime":2985.72,"body":"it's been exciting for me to get"},{"speaker":"Nick DiGiovanni","startTime":2985.72,"endTime":2987.97,"body":"pictures from friends or"},{"speaker":"Nick DiGiovanni","startTime":2985.72,"endTime":2987.97,"body":"different, you know, different"},{"speaker":"Nick DiGiovanni","startTime":2987.97,"endTime":2991.27,"body":"people on online tagging me and"},{"speaker":"Nick DiGiovanni","startTime":2987.97,"endTime":2991.27,"body":"suddenly seeing Osmo in some"},{"speaker":"Nick DiGiovanni","startTime":2991.27,"endTime":2993.79,"body":"store that I didn't you know, I"},{"speaker":"Nick DiGiovanni","startTime":2991.27,"endTime":2993.79,"body":"didn't even know about yet. So"},{"speaker":"Nick DiGiovanni","startTime":2993.94,"endTime":2995.74,"body":"it's been great to see it spread"},{"speaker":"Nick DiGiovanni","startTime":2993.94,"endTime":2995.74,"body":"around."},{"speaker":"Chris Spear","startTime":2996.91,"endTime":2999.01,"body":"And I know you said"},{"speaker":"Chris Spear","startTime":2996.91,"endTime":2999.01,"body":"you know you don't really think"},{"speaker":"Chris Spear","startTime":2999.01,"endTime":3002.16,"body":"too far ahead. So I guess maybe"},{"speaker":"Chris Spear","startTime":2999.01,"endTime":3002.16,"body":"you don't have a 20 year plan or"},{"speaker":"Chris Spear","startTime":3002.16,"endTime":3005.76,"body":"so. But what short term? What"},{"speaker":"Chris Spear","startTime":3002.16,"endTime":3005.76,"body":"are you working on? I mean,"},{"speaker":"Chris Spear","startTime":3005.79,"endTime":3007.98,"body":"obviously, the book is taking a"},{"speaker":"Chris Spear","startTime":3005.79,"endTime":3007.98,"body":"ton of time and you're going to"},{"speaker":"Chris Spear","startTime":3007.98,"endTime":3010.71,"body":"be creating videos. But do you"},{"speaker":"Chris Spear","startTime":3007.98,"endTime":3010.71,"body":"have any other things that we"},{"speaker":"Chris Spear","startTime":3010.71,"endTime":3012.63,"body":"haven't talked about that you're"},{"speaker":"Chris Spear","startTime":3010.71,"endTime":3012.63,"body":"working on right now?"},{"speaker":"Nick DiGiovanni","startTime":3014.04,"endTime":3017.07,"body":"I really mean"},{"speaker":"Nick DiGiovanni","startTime":3014.04,"endTime":3017.07,"body":"it when I, when I say that I"},{"speaker":"Nick DiGiovanni","startTime":3017.1,"endTime":3020.4,"body":"take things day by day, a lot of"},{"speaker":"Nick DiGiovanni","startTime":3017.1,"endTime":3020.4,"body":"the time, of course, I I try to"},{"speaker":"Nick DiGiovanni","startTime":3020.4,"endTime":3024.54,"body":"think forward and think ahead."},{"speaker":"Nick DiGiovanni","startTime":3020.4,"endTime":3024.54,"body":"But in this space, things move."},{"speaker":"Nick DiGiovanni","startTime":3024.54,"endTime":3028.35,"body":"So fast opportunities come up"},{"speaker":"Nick DiGiovanni","startTime":3024.54,"endTime":3028.35,"body":"without you expecting them to"},{"speaker":"Nick DiGiovanni","startTime":3028.35,"endTime":3032.67,"body":"come up. And things can change"},{"speaker":"Nick DiGiovanni","startTime":3028.35,"endTime":3032.67,"body":"in such a short period of time"},{"speaker":"Nick DiGiovanni","startTime":3032.67,"endTime":3038.85,"body":"that that I that I'm always sort"},{"speaker":"Nick DiGiovanni","startTime":3032.67,"endTime":3038.85,"body":"of moving on the fly. So I don't"},{"speaker":"Nick DiGiovanni","startTime":3038.85,"endTime":3041.88,"body":"know what's next, I have"},{"speaker":"Nick DiGiovanni","startTime":3038.85,"endTime":3041.88,"body":"different things that float"},{"speaker":"Nick DiGiovanni","startTime":3041.88,"endTime":3044.55,"body":"around my head, floating in my"},{"speaker":"Nick DiGiovanni","startTime":3041.88,"endTime":3044.55,"body":"mind, do I want to open a"},{"speaker":"Nick DiGiovanni","startTime":3044.55,"endTime":3046.92,"body":"restaurant at some point? Do I,"},{"speaker":"Nick DiGiovanni","startTime":3044.55,"endTime":3046.92,"body":"you know, do I do another"},{"speaker":"Nick DiGiovanni","startTime":3046.92,"endTime":3049.74,"body":"cookbook? Do I just want to keep"},{"speaker":"Nick DiGiovanni","startTime":3046.92,"endTime":3049.74,"body":"making videos and stick to that"},{"speaker":"Nick DiGiovanni","startTime":3049.74,"endTime":3052.59,"body":"for a while after the book is"},{"speaker":"Nick DiGiovanni","startTime":3049.74,"endTime":3052.59,"body":"sort of settled down? After the"},{"speaker":"Nick DiGiovanni","startTime":3052.59,"endTime":3056.94,"body":"dust is settled there? I really"},{"speaker":"Nick DiGiovanni","startTime":3052.59,"endTime":3056.94,"body":"don't know. But whatever it is,"},{"speaker":"Nick DiGiovanni","startTime":3056.94,"endTime":3061.47,"body":"I'm very happy and excited. I"},{"speaker":"Nick DiGiovanni","startTime":3056.94,"endTime":3061.47,"body":"just, I never really know until"},{"speaker":"Nick DiGiovanni","startTime":3061.47,"endTime":3062.61,"body":"it happens sometimes now."},{"speaker":"Chris Spear","startTime":3062.79,"endTime":3065.58,"body":"So then what"},{"speaker":"Chris Spear","startTime":3062.79,"endTime":3065.58,"body":"dictates a yes or no, I'm sure"},{"speaker":"Chris Spear","startTime":3065.61,"endTime":3069.27,"body":"having as many followers as you"},{"speaker":"Chris Spear","startTime":3065.61,"endTime":3069.27,"body":"do that someone's inbox,"},{"speaker":"Chris Spear","startTime":3069.3,"endTime":3072.99,"body":"probably your PR team gets blown"},{"speaker":"Chris Spear","startTime":3069.3,"endTime":3072.99,"body":"up with opportunities. But when"},{"speaker":"Chris Spear","startTime":3073.02,"endTime":3076.92,"body":"something comes across your"},{"speaker":"Chris Spear","startTime":3073.02,"endTime":3076.92,"body":"table to do a collab, endorse a"},{"speaker":"Chris Spear","startTime":3076.92,"endTime":3080.85,"body":"product do this thing. How do"},{"speaker":"Chris Spear","startTime":3076.92,"endTime":3080.85,"body":"you decide what is worth your"},{"speaker":"Chris Spear","startTime":3080.85,"endTime":3082.02,"body":"time and what is not?"},{"speaker":"Nick DiGiovanni","startTime":3083.49,"endTime":3086.49,"body":"I try to keep"},{"speaker":"Nick DiGiovanni","startTime":3083.49,"endTime":3086.49,"body":"it authentic. And that's the"},{"speaker":"Nick DiGiovanni","startTime":3086.49,"endTime":3089.07,"body":"only way to keep moving forward"},{"speaker":"Nick DiGiovanni","startTime":3086.49,"endTime":3089.07,"body":"for me. Because if it's not,"},{"speaker":"Nick DiGiovanni","startTime":3089.16,"endTime":3091.08,"body":"then I'm just not going to be"},{"speaker":"Nick DiGiovanni","startTime":3089.16,"endTime":3091.08,"body":"excited about it. And I think"},{"speaker":"Nick DiGiovanni","startTime":3091.08,"endTime":3094.08,"body":"that's going to be very obvious"},{"speaker":"Nick DiGiovanni","startTime":3091.08,"endTime":3094.08,"body":"to anyone that sees it. So if"},{"speaker":"Nick DiGiovanni","startTime":3094.08,"endTime":3097.8,"body":"it's something that I truly"},{"speaker":"Nick DiGiovanni","startTime":3094.08,"endTime":3097.8,"body":"love, then that's when I usually"},{"speaker":"Nick DiGiovanni","startTime":3097.8,"endTime":3102.36,"body":"lean more to it. Yes. I also"},{"speaker":"Nick DiGiovanni","startTime":3097.8,"endTime":3102.36,"body":"have a great team around me. And"},{"speaker":"Nick DiGiovanni","startTime":3102.39,"endTime":3105.51,"body":"it's it's very helpful to talk"},{"speaker":"Nick DiGiovanni","startTime":3102.39,"endTime":3105.51,"body":"to people about just you know,"},{"speaker":"Nick DiGiovanni","startTime":3105.51,"endTime":3108.24,"body":"what do you think I like to hear"},{"speaker":"Nick DiGiovanni","startTime":3105.51,"endTime":3108.24,"body":"everyone's opinion, and I want"},{"speaker":"Nick DiGiovanni","startTime":3108.24,"endTime":3111.03,"body":"to know what people think."},{"speaker":"Nick DiGiovanni","startTime":3108.24,"endTime":3111.03,"body":"Because it's not just me and"},{"speaker":"Nick DiGiovanni","startTime":3111.03,"endTime":3114.81,"body":"this anymore. But it can be very"},{"speaker":"Nick DiGiovanni","startTime":3111.03,"endTime":3114.81,"body":"difficult to figure out yes or"},{"speaker":"Nick DiGiovanni","startTime":3114.81,"endTime":3116.16,"body":"no on certain things. It can be"},{"speaker":"Nick DiGiovanni","startTime":3114.81,"endTime":3116.16,"body":"hard."},{"speaker":"Chris Spear","startTime":3117.12,"endTime":3120.0,"body":"And there's nothing"},{"speaker":"Chris Spear","startTime":3117.12,"endTime":3120.0,"body":"wrong with trying something and"},{"speaker":"Chris Spear","startTime":3120.0,"endTime":3122.97,"body":"not working out and then cutting"},{"speaker":"Chris Spear","startTime":3120.0,"endTime":3122.97,"body":"it right. Like I feel like"},{"speaker":"Chris Spear","startTime":3122.97,"endTime":3125.01,"body":"sometimes people feel they've"},{"speaker":"Chris Spear","startTime":3122.97,"endTime":3125.01,"body":"started something they don't"},{"speaker":"Chris Spear","startTime":3125.01,"endTime":3128.16,"body":"want to quit. But I'm a believer"},{"speaker":"Chris Spear","startTime":3125.01,"endTime":3128.16,"body":"in Yeah, like, try a bunch of"},{"speaker":"Chris Spear","startTime":3128.16,"endTime":3130.89,"body":"stuff. But I did this thing. It"},{"speaker":"Chris Spear","startTime":3128.16,"endTime":3130.89,"body":"didn't work out. I don't think"},{"speaker":"Chris Spear","startTime":3130.89,"endTime":3134.79,"body":"it's worth my time. Let's keep"},{"speaker":"Chris Spear","startTime":3130.89,"endTime":3134.79,"body":"moving. Right? Yep. What's"},{"speaker":"Chris Spear","startTime":3134.79,"endTime":3138.48,"body":"exciting to you about food right"},{"speaker":"Chris Spear","startTime":3134.79,"endTime":3138.48,"body":"now? Like, is there a place? Is"},{"speaker":"Chris Spear","startTime":3138.48,"endTime":3141.57,"body":"there a style of cuisine dish?"},{"speaker":"Chris Spear","startTime":3138.48,"endTime":3141.57,"body":"Like, what are you excited"},{"speaker":"Chris Spear","startTime":3141.57,"endTime":3141.9,"body":"about?"},{"speaker":"Nick DiGiovanni","startTime":3144.15,"endTime":3146.37,"body":"I just think"},{"speaker":"Nick DiGiovanni","startTime":3144.15,"endTime":3146.37,"body":"everything's changing so fast,"},{"speaker":"Nick DiGiovanni","startTime":3147.0,"endTime":3150.69,"body":"some in good ways, and some and"},{"speaker":"Nick DiGiovanni","startTime":3147.0,"endTime":3150.69,"body":"bad ways in the world. But with"},{"speaker":"Nick DiGiovanni","startTime":3150.69,"endTime":3155.25,"body":"food. I feel like there's"},{"speaker":"Nick DiGiovanni","startTime":3150.69,"endTime":3155.25,"body":"something new whether it's a new"},{"speaker":"Nick DiGiovanni","startTime":3155.25,"endTime":3159.54,"body":"trend, new. The best example I"},{"speaker":"Nick DiGiovanni","startTime":3155.25,"endTime":3159.54,"body":"can think of is, I don't know,"},{"speaker":"Nick DiGiovanni","startTime":3159.54,"endTime":3162.24,"body":"let's say sunchokes. A couple of"},{"speaker":"Nick DiGiovanni","startTime":3159.54,"endTime":3162.24,"body":"years ago, people had no idea"},{"speaker":"Nick DiGiovanni","startTime":3162.24,"endTime":3164.16,"body":"what sunchokes even more and"},{"speaker":"Nick DiGiovanni","startTime":3162.24,"endTime":3164.16,"body":"then all of a sudden they were"},{"speaker":"Nick DiGiovanni","startTime":3164.16,"endTime":3166.83,"body":"in every single restaurant, they"},{"speaker":"Nick DiGiovanni","startTime":3164.16,"endTime":3166.83,"body":"were in a puree, they would make"},{"speaker":"Nick DiGiovanni","startTime":3166.83,"endTime":3169.77,"body":"them they would make them fry"},{"speaker":"Nick DiGiovanni","startTime":3166.83,"endTime":3169.77,"body":"they pickle them. And then"},{"speaker":"Nick DiGiovanni","startTime":3169.77,"endTime":3173.49,"body":"suddenly everyone's excited"},{"speaker":"Nick DiGiovanni","startTime":3169.77,"endTime":3173.49,"body":"about sunchokes or what are the"},{"speaker":"Nick DiGiovanni","startTime":3174.09,"endTime":3175.95,"body":"I'm blanking on the name. What"},{"speaker":"Nick DiGiovanni","startTime":3174.09,"endTime":3175.95,"body":"are the peppers that"},{"speaker":"Chris Spear","startTime":3177.63,"endTime":3179.28,"body":"like shishito"},{"speaker":"Chris Spear","startTime":3177.63,"endTime":3179.28,"body":"peppers? Yeah,"},{"speaker":"Nick DiGiovanni","startTime":3179.28,"endTime":3180.54,"body":"Shishito"},{"speaker":"Nick DiGiovanni","startTime":3179.28,"endTime":3180.54,"body":"peppers is another great"},{"speaker":"Nick DiGiovanni","startTime":3180.54,"endTime":3183.09,"body":"example, right? Shishito"},{"speaker":"Nick DiGiovanni","startTime":3180.54,"endTime":3183.09,"body":"peppers, all of a sudden were on"},{"speaker":"Nick DiGiovanni","startTime":3183.09,"endTime":3185.82,"body":"every single menu everywhere."},{"speaker":"Nick DiGiovanni","startTime":3183.09,"endTime":3185.82,"body":"And they made them you know, you"},{"speaker":"Nick DiGiovanni","startTime":3185.82,"endTime":3189.36,"body":"had blistered shishito peppers,"},{"speaker":"Nick DiGiovanni","startTime":3185.82,"endTime":3189.36,"body":"and you had like miso, Shishito"},{"speaker":"Nick DiGiovanni","startTime":3189.36,"endTime":3194.25,"body":"Pepper. So I think just seeing"},{"speaker":"Nick DiGiovanni","startTime":3189.36,"endTime":3194.25,"body":"more and more people learn new"},{"speaker":"Nick DiGiovanni","startTime":3194.25,"endTime":3196.26,"body":"things about food, and then be"},{"speaker":"Nick DiGiovanni","startTime":3194.25,"endTime":3196.26,"body":"excited about this new"},{"speaker":"Nick DiGiovanni","startTime":3196.26,"endTime":3199.26,"body":"ingredient is one of my favorite"},{"speaker":"Nick DiGiovanni","startTime":3196.26,"endTime":3199.26,"body":"things. I know, it sounds like"},{"speaker":"Nick DiGiovanni","startTime":3199.26,"endTime":3202.26,"body":"something simple. But I really"},{"speaker":"Nick DiGiovanni","startTime":3199.26,"endTime":3202.26,"body":"liked the idea that, you know,"},{"speaker":"Nick DiGiovanni","startTime":3202.26,"endTime":3204.24,"body":"there's something great out"},{"speaker":"Nick DiGiovanni","startTime":3202.26,"endTime":3204.24,"body":"there that people don't know"},{"speaker":"Nick DiGiovanni","startTime":3204.24,"endTime":3208.68,"body":"about quite yet. And then"},{"speaker":"Nick DiGiovanni","startTime":3204.24,"endTime":3208.68,"body":"suddenly, it becomes it becomes"},{"speaker":"Nick DiGiovanni","startTime":3208.68,"endTime":3211.2,"body":"known enough that it's on every"},{"speaker":"Nick DiGiovanni","startTime":3208.68,"endTime":3211.2,"body":"single menu, and people are"},{"speaker":"Nick DiGiovanni","startTime":3211.2,"endTime":3214.83,"body":"doing different and fun things"},{"speaker":"Nick DiGiovanni","startTime":3211.2,"endTime":3214.83,"body":"with it. And and everyone and"},{"speaker":"Nick DiGiovanni","startTime":3214.89,"endTime":3217.5,"body":"you know, everyone is able to"},{"speaker":"Nick DiGiovanni","startTime":3214.89,"endTime":3217.5,"body":"suddenly try it and understand"},{"speaker":"Nick DiGiovanni","startTime":3217.5,"endTime":3221.34,"body":"it. That's exciting to me."},{"speaker":"Nick DiGiovanni","startTime":3217.5,"endTime":3221.34,"body":"Because I think it's it's very"},{"speaker":"Nick DiGiovanni","startTime":3221.34,"endTime":3224.61,"body":"common that people get stuck in"},{"speaker":"Nick DiGiovanni","startTime":3221.34,"endTime":3224.61,"body":"this sort of, you know, you go"},{"speaker":"Nick DiGiovanni","startTime":3224.61,"endTime":3226.89,"body":"to the market, and you get the"},{"speaker":"Nick DiGiovanni","startTime":3224.61,"endTime":3226.89,"body":"same thing every time and you"},{"speaker":"Nick DiGiovanni","startTime":3226.89,"endTime":3229.71,"body":"don't really branch out. But"},{"speaker":"Nick DiGiovanni","startTime":3226.89,"endTime":3229.71,"body":"I've had so many friends in the"},{"speaker":"Nick DiGiovanni","startTime":3229.71,"endTime":3232.47,"body":"past two, I've shown them"},{"speaker":"Nick DiGiovanni","startTime":3229.71,"endTime":3232.47,"body":"something new, they've tasted"},{"speaker":"Nick DiGiovanni","startTime":3232.47,"endTime":3235.08,"body":"something new, and then their"},{"speaker":"Nick DiGiovanni","startTime":3232.47,"endTime":3235.08,"body":"eyes light up. And they can't"},{"speaker":"Nick DiGiovanni","startTime":3235.08,"endTime":3239.13,"body":"believe that they haven't tasted"},{"speaker":"Nick DiGiovanni","startTime":3235.08,"endTime":3239.13,"body":"it before. And they some part of"},{"speaker":"Nick DiGiovanni","startTime":3239.13,"endTime":3243.69,"body":"them just awakens inside. And I"},{"speaker":"Nick DiGiovanni","startTime":3239.13,"endTime":3243.69,"body":"like to see that in people. And,"},{"speaker":"Nick DiGiovanni","startTime":3244.05,"endTime":3246.96,"body":"you know, with with that"},{"speaker":"Nick DiGiovanni","startTime":3244.05,"endTime":3246.96,"body":"phenomenon that I'm talking"},{"speaker":"Nick DiGiovanni","startTime":3246.96,"endTime":3251.22,"body":"about with the Shishito Pepper"},{"speaker":"Nick DiGiovanni","startTime":3246.96,"endTime":3251.22,"body":"explosion. That's what that's"},{"speaker":"Nick DiGiovanni","startTime":3251.22,"endTime":3253.41,"body":"how it happens. And it makes"},{"speaker":"Nick DiGiovanni","startTime":3251.22,"endTime":3253.41,"body":"people happy and excited. So I"},{"speaker":"Nick DiGiovanni","startTime":3253.41,"endTime":3254.19,"body":"love to see that."},{"speaker":"Chris Spear","startTime":3254.459,"endTime":3256.709,"body":"It makes my job"},{"speaker":"Chris Spear","startTime":3254.459,"endTime":3256.709,"body":"easier. You know, the challenge"},{"speaker":"Chris Spear","startTime":3256.709,"endTime":3259.289,"body":"is, as a personal chef, I"},{"speaker":"Chris Spear","startTime":3256.709,"endTime":3259.289,"body":"propose menus, like I build"},{"speaker":"Chris Spear","startTime":3259.289,"endTime":3261.509,"body":"custom menus for you. So you"},{"speaker":"Chris Spear","startTime":3259.289,"endTime":3261.509,"body":"fill out a questionnaire about"},{"speaker":"Chris Spear","startTime":3261.509,"endTime":3264.389,"body":"what you'd like and don't like."},{"speaker":"Chris Spear","startTime":3261.509,"endTime":3264.389,"body":"And I think a lot of people tend"},{"speaker":"Chris Spear","startTime":3264.389,"endTime":3267.299,"body":"to, even though they've seen"},{"speaker":"Chris Spear","startTime":3264.389,"endTime":3267.299,"body":"some of these things on menus or"},{"speaker":"Chris Spear","startTime":3267.299,"endTime":3269.879,"body":"whatever, they will tell you"},{"speaker":"Chris Spear","startTime":3267.299,"endTime":3269.879,"body":"that there may be steak and"},{"speaker":"Chris Spear","startTime":3269.879,"endTime":3272.969,"body":"potatoes and how do I convert"},{"speaker":"Chris Spear","startTime":3269.879,"endTime":3272.969,"body":"that person? So maybe it has to"},{"speaker":"Chris Spear","startTime":3272.969,"endTime":3276.869,"body":"be like a special bonus chef's"},{"speaker":"Chris Spear","startTime":3272.969,"endTime":3276.869,"body":"course or something. But I love"},{"speaker":"Chris Spear","startTime":3276.869,"endTime":3280.019,"body":"seeing people when they've never"},{"speaker":"Chris Spear","startTime":3276.869,"endTime":3280.019,"body":"tried something. I do a sunchoke"},{"speaker":"Chris Spear","startTime":3280.019,"endTime":3282.629,"body":"pannacotta right, which I don't"},{"speaker":"Chris Spear","startTime":3280.019,"endTime":3282.629,"body":"know that I've seen anywhere"},{"speaker":"Chris Spear","startTime":3282.629,"endTime":3285.869,"body":"else. I think I built it off"},{"speaker":"Chris Spear","startTime":3282.629,"endTime":3285.869,"body":"Jeremy foxes on vegetables. I"},{"speaker":"Chris Spear","startTime":3285.869,"endTime":3288.479,"body":"think there was something like a"},{"speaker":"Chris Spear","startTime":3285.869,"endTime":3288.479,"body":"sunchoke milk in there or"},{"speaker":"Chris Spear","startTime":3288.479,"endTime":3291.659,"body":"something. I was like, oh cool,"},{"speaker":"Chris Spear","startTime":3288.479,"endTime":3291.659,"body":"like what if I infused the cream"},{"speaker":"Chris Spear","startTime":3291.659,"endTime":3294.119,"body":"base, and then just did a"},{"speaker":"Chris Spear","startTime":3291.659,"endTime":3294.119,"body":"traditional pannacotta add some"},{"speaker":"Chris Spear","startTime":3294.119,"endTime":3297.719,"body":"sugar, some gelatin and people"},{"speaker":"Chris Spear","startTime":3294.119,"endTime":3297.719,"body":"are like totally blown away. So"},{"speaker":"Chris Spear","startTime":3297.719,"endTime":3300.089,"body":"then my mind starts going down"},{"speaker":"Chris Spear","startTime":3297.719,"endTime":3300.089,"body":"these roads like I want some I'm"},{"speaker":"Chris Spear","startTime":3300.089,"endTime":3302.729,"body":"think crumbly. So I think of"},{"speaker":"Chris Spear","startTime":3300.089,"endTime":3302.729,"body":"IKEA and I get like their rye"},{"speaker":"Chris Spear","startTime":3302.729,"endTime":3305.519,"body":"crisp bread, and then use like"},{"speaker":"Chris Spear","startTime":3302.729,"endTime":3305.519,"body":"Christina Tosi style, like"},{"speaker":"Chris Spear","startTime":3305.519,"endTime":3308.729,"body":"crumble up their crisp bread and"},{"speaker":"Chris Spear","startTime":3305.519,"endTime":3308.729,"body":"melt, you know, melted butter"},{"speaker":"Chris Spear","startTime":3308.729,"endTime":3311.309,"body":"and brown sugar and put that on."},{"speaker":"Chris Spear","startTime":3308.729,"endTime":3311.309,"body":"And that's just for them. It's"},{"speaker":"Chris Spear","startTime":3311.309,"endTime":3313.679,"body":"like, oh, would it be crazy to"},{"speaker":"Chris Spear","startTime":3311.309,"endTime":3313.679,"body":"put a little dill on here and"},{"speaker":"Chris Spear","startTime":3313.679,"endTime":3316.199,"body":"put like a sprig of dill and"},{"speaker":"Chris Spear","startTime":3313.679,"endTime":3316.199,"body":"like, that's just, you know, I'm"},{"speaker":"Chris Spear","startTime":3316.199,"endTime":3318.989,"body":"building one after another, but"},{"speaker":"Chris Spear","startTime":3316.199,"endTime":3318.989,"body":"it goes back to like, seeing"},{"speaker":"Chris Spear","startTime":3318.989,"endTime":3322.259,"body":"something cool. And one person's"},{"speaker":"Chris Spear","startTime":3318.989,"endTime":3322.259,"body":"cookbook, you know, Jeremy Fox,"},{"speaker":"Chris Spear","startTime":3322.259,"endTime":3324.479,"body":"and the thing about like,"},{"speaker":"Chris Spear","startTime":3322.259,"endTime":3324.479,"body":"Christina toesies, crumble"},{"speaker":"Chris Spear","startTime":3324.479,"endTime":3326.849,"body":"technique, and just kind of"},{"speaker":"Chris Spear","startTime":3324.479,"endTime":3326.849,"body":"like, melding these things"},{"speaker":"Chris Spear","startTime":3326.849,"endTime":3331.079,"body":"together, but still making my"},{"speaker":"Chris Spear","startTime":3326.849,"endTime":3331.079,"body":"own recipes. Which is where"},{"speaker":"Chris Spear","startTime":3331.079,"endTime":3333.659,"body":"again, I love giving shout outs"},{"speaker":"Chris Spear","startTime":3331.079,"endTime":3333.659,"body":"to people who, you know, I've"},{"speaker":"Chris Spear","startTime":3333.659,"endTime":3337.229,"body":"borrowed techniques from them."},{"speaker":"Chris Spear","startTime":3333.659,"endTime":3337.229,"body":"But yes, like people then will"},{"speaker":"Chris Spear","startTime":3337.229,"endTime":3339.749,"body":"be like, Oh, sunchokes, I at"},{"speaker":"Chris Spear","startTime":3337.229,"endTime":3339.749,"body":"least have seen those. I've"},{"speaker":"Chris Spear","startTime":3339.989,"endTime":3343.319,"body":"tried them once. And yeah, I'll"},{"speaker":"Chris Spear","startTime":3339.989,"endTime":3343.319,"body":"get that as a dessert. So"},{"speaker":"Nick DiGiovanni","startTime":3343.62,"endTime":3345.63,"body":"I love hearing"},{"speaker":"Nick DiGiovanni","startTime":3343.62,"endTime":3345.63,"body":"that creative process. By the"},{"speaker":"Nick DiGiovanni","startTime":3345.63,"endTime":3349.29,"body":"way, it's super exciting to hear"},{"speaker":"Nick DiGiovanni","startTime":3345.63,"endTime":3349.29,"body":"somebody who's excited about"},{"speaker":"Nick DiGiovanni","startTime":3349.29,"endTime":3354.15,"body":"food, talk about it in that kind"},{"speaker":"Nick DiGiovanni","startTime":3349.29,"endTime":3354.15,"body":"of way. It's a really fun thing"},{"speaker":"Nick DiGiovanni","startTime":3354.15,"endTime":3356.52,"body":"to look into the mind of"},{"speaker":"Nick DiGiovanni","startTime":3354.15,"endTime":3356.52,"body":"somebody who thinks about food"},{"speaker":"Nick DiGiovanni","startTime":3356.52,"endTime":3358.29,"body":"in a different way that you do."},{"speaker":"Nick DiGiovanni","startTime":3356.52,"endTime":3358.29,"body":"I do"},{"speaker":"Chris Spear","startTime":3358.29,"endTime":3360.69,"body":"a daily creative"},{"speaker":"Chris Spear","startTime":3358.29,"endTime":3360.69,"body":"practice. There's a guy, James"},{"speaker":"Chris Spear","startTime":3360.69,"endTime":3363.3,"body":"Altucher. He has a podcast, a"},{"speaker":"Chris Spear","startTime":3360.69,"endTime":3363.3,"body":"bunch of books. I don't know if"},{"speaker":"Chris Spear","startTime":3363.33,"endTime":3365.25,"body":"you've ever heard of him, but he"},{"speaker":"Chris Spear","startTime":3363.33,"endTime":3365.25,"body":"and his wife wrote a book called"},{"speaker":"Chris Spear","startTime":3365.25,"endTime":3367.95,"body":"Become an Idea machine. And"},{"speaker":"Chris Spear","startTime":3365.25,"endTime":3367.95,"body":"basically, that like if you"},{"speaker":"Chris Spear","startTime":3367.95,"endTime":3371.22,"body":"wrote 10 ideas a day, so their"},{"speaker":"Chris Spear","startTime":3367.95,"endTime":3371.22,"body":"book is like a guided one. Like"},{"speaker":"Chris Spear","startTime":3371.22,"endTime":3374.1,"body":"he gives you ideas. And I picked"},{"speaker":"Chris Spear","startTime":3371.22,"endTime":3374.1,"body":"this up like eight years ago. So"},{"speaker":"Chris Spear","startTime":3374.1,"endTime":3376.89,"body":"I have a notebook and every day,"},{"speaker":"Chris Spear","startTime":3374.1,"endTime":3376.89,"body":"it's like, freeform, I'll just,"},{"speaker":"Chris Spear","startTime":3376.95,"endTime":3379.86,"body":"you know, throw something out."},{"speaker":"Chris Spear","startTime":3376.95,"endTime":3379.86,"body":"Avocados. Okay, right avocados."},{"speaker":"Chris Spear","startTime":3379.86,"endTime":3381.48,"body":"And I don't know what that's"},{"speaker":"Chris Spear","startTime":3379.86,"endTime":3381.48,"body":"going to be and I just do 10"},{"speaker":"Chris Spear","startTime":3381.48,"endTime":3385.29,"body":"things. avocado ice cream. What"},{"speaker":"Chris Spear","startTime":3381.48,"endTime":3385.29,"body":"if I, you know, battered and"},{"speaker":"Chris Spear","startTime":3385.29,"endTime":3389.04,"body":"fried avocados? What if I pureed"},{"speaker":"Chris Spear","startTime":3385.29,"endTime":3389.04,"body":"avocados and mixed it in a masa"},{"speaker":"Chris Spear","startTime":3389.04,"endTime":3390.72,"body":"dough and made an avocado"},{"speaker":"Chris Spear","startTime":3389.04,"endTime":3390.72,"body":"tortilla like it could be"},{"speaker":"Chris Spear","startTime":3390.72,"endTime":3394.62,"body":"ridiculous. And I do that every"},{"speaker":"Chris Spear","startTime":3390.72,"endTime":3394.62,"body":"day and some of its garbage. And"},{"speaker":"Chris Spear","startTime":3394.62,"endTime":3396.84,"body":"then sometimes I'll go back and"},{"speaker":"Chris Spear","startTime":3394.62,"endTime":3396.84,"body":"look at something I'm like, wow,"},{"speaker":"Chris Spear","startTime":3396.84,"endTime":3398.97,"body":"that was a good idea. I'm not"},{"speaker":"Chris Spear","startTime":3396.84,"endTime":3398.97,"body":"sure that that's how I would do"},{"speaker":"Chris Spear","startTime":3398.97,"endTime":3401.82,"body":"it. But I'm going to build on"},{"speaker":"Chris Spear","startTime":3398.97,"endTime":3401.82,"body":"that. So I'm creating, you know,"},{"speaker":"Chris Spear","startTime":3401.94,"endTime":3406.26,"body":"10 new potential recipe ideas or"},{"speaker":"Chris Spear","startTime":3401.94,"endTime":3406.26,"body":"components a day. And that's how"},{"speaker":"Chris Spear","startTime":3406.26,"endTime":3407.61,"body":"a lot of my recipes come about."},{"speaker":"Nick DiGiovanni","startTime":3408.75,"endTime":3412.71,"body":"I love that."},{"speaker":"Nick DiGiovanni","startTime":3408.75,"endTime":3412.71,"body":"And I just, I wish I could spend"},{"speaker":"Nick DiGiovanni","startTime":3412.71,"endTime":3417.93,"body":"time with more and more and more"},{"speaker":"Nick DiGiovanni","startTime":3412.71,"endTime":3417.93,"body":"people to just have this kind of"},{"speaker":"Nick DiGiovanni","startTime":3417.93,"endTime":3420.9,"body":"conversation and see into the"},{"speaker":"Nick DiGiovanni","startTime":3417.93,"endTime":3420.9,"body":"into the way their mind works"},{"speaker":"Nick DiGiovanni","startTime":3420.9,"endTime":3423.06,"body":"with food because we all think"},{"speaker":"Nick DiGiovanni","startTime":3420.9,"endTime":3423.06,"body":"about it such a different way."},{"speaker":"Nick DiGiovanni","startTime":3423.12,"endTime":3424.98,"body":"And again, you can learn"},{"speaker":"Nick DiGiovanni","startTime":3423.12,"endTime":3424.98,"body":"something from everyone."},{"speaker":"Chris Spear","startTime":3425.04,"endTime":3428.88,"body":"Yeah, absolutely."},{"speaker":"Chris Spear","startTime":3425.04,"endTime":3428.88,"body":"Do you have any parting words"},{"speaker":"Chris Spear","startTime":3428.88,"endTime":3432.51,"body":"for our listeners, you've had so"},{"speaker":"Chris Spear","startTime":3428.88,"endTime":3432.51,"body":"much great advice, hear so much."},{"speaker":"Chris Spear","startTime":3432.51,"endTime":3435.09,"body":"But if you want to leave people"},{"speaker":"Chris Spear","startTime":3432.51,"endTime":3435.09,"body":"with one or two things, what"},{"speaker":"Chris Spear","startTime":3435.09,"endTime":3435.69,"body":"would that be?"},{"speaker":"Nick DiGiovanni","startTime":3437.58,"endTime":3441.84,"body":"To whoever you"},{"speaker":"Nick DiGiovanni","startTime":3437.58,"endTime":3441.84,"body":"are listening. This motto is"},{"speaker":"Nick DiGiovanni","startTime":3442.68,"endTime":3446.76,"body":"everywhere for me. And it's very"},{"speaker":"Nick DiGiovanni","startTime":3442.68,"endTime":3446.76,"body":"simple. And talk about giving"},{"speaker":"Nick DiGiovanni","startTime":3446.76,"endTime":3449.58,"body":"credit. It's straight from the"},{"speaker":"Nick DiGiovanni","startTime":3446.76,"endTime":3449.58,"body":"movie Ratatouille, which is my"},{"speaker":"Nick DiGiovanni","startTime":3449.58,"endTime":3453.27,"body":"favorite movie, but I still"},{"speaker":"Nick DiGiovanni","startTime":3449.58,"endTime":3453.27,"body":"think it I still think it's"},{"speaker":"Nick DiGiovanni","startTime":3453.27,"endTime":3458.04,"body":"important. I really believe that"},{"speaker":"Nick DiGiovanni","startTime":3453.27,"endTime":3458.04,"body":"anyone can cook. And no matter"},{"speaker":"Nick DiGiovanni","startTime":3458.04,"endTime":3460.44,"body":"what your skill level is, no"},{"speaker":"Nick DiGiovanni","startTime":3458.04,"endTime":3460.44,"body":"matter what you've done in the"},{"speaker":"Nick DiGiovanni","startTime":3460.44,"endTime":3464.01,"body":"kitchen or what you think you"},{"speaker":"Nick DiGiovanni","startTime":3460.44,"endTime":3464.01,"body":"can do. It's true. And I've seen"},{"speaker":"Nick DiGiovanni","startTime":3464.01,"endTime":3467.4,"body":"it so many different times. And"},{"speaker":"Nick DiGiovanni","startTime":3464.01,"endTime":3467.4,"body":"so if you're just starting to"},{"speaker":"Nick DiGiovanni","startTime":3467.4,"endTime":3471.3,"body":"cook or if you're already a"},{"speaker":"Nick DiGiovanni","startTime":3467.4,"endTime":3471.3,"body":"fantastic chef, anyone can cook"},{"speaker":"Nick DiGiovanni","startTime":3471.36,"endTime":3475.17,"body":"and go into the kitchen and have"},{"speaker":"Nick DiGiovanni","startTime":3471.36,"endTime":3475.17,"body":"fun and just enjoy it."},{"speaker":"Chris Spear","startTime":3476.7,"endTime":3479.73,"body":"100% I am so on"},{"speaker":"Chris Spear","startTime":3476.7,"endTime":3479.73,"body":"board with that it's a life"},{"speaker":"Chris Spear","startTime":3479.73,"endTime":3482.46,"body":"skill. You don't have to make it"},{"speaker":"Chris Spear","startTime":3479.73,"endTime":3482.46,"body":"a profession. You don't have to"},{"speaker":"Chris Spear","startTime":3482.79,"endTime":3485.79,"body":"video it just just start"},{"speaker":"Chris Spear","startTime":3482.79,"endTime":3485.79,"body":"cooking. We all eat right? We"},{"speaker":"Chris Spear","startTime":3485.79,"endTime":3489.21,"body":"all eat at least three times a"},{"speaker":"Chris Spear","startTime":3485.79,"endTime":3489.21,"body":"day. I mean, you know, sometimes"},{"speaker":"Chris Spear","startTime":3489.21,"endTime":3492.27,"body":"my kids skip meals, but we all"},{"speaker":"Chris Spear","startTime":3489.21,"endTime":3492.27,"body":"eat three times a day. Yeah."},{"speaker":"Chris Spear","startTime":3493.29,"endTime":3495.48,"body":"Well, thanks for coming on the"},{"speaker":"Chris Spear","startTime":3493.29,"endTime":3495.48,"body":"show. It's been great talking to"},{"speaker":"Chris Spear","startTime":3495.48,"endTime":3496.56,"body":"you and getting to know you."},{"speaker":"Nick DiGiovanni","startTime":3496.8,"endTime":3498.66,"body":"Thank you so"},{"speaker":"Nick DiGiovanni","startTime":3496.8,"endTime":3498.66,"body":"much. I really enjoyed the chat."},{"speaker":"Nick DiGiovanni","startTime":3498.66,"endTime":3499.44,"body":"Thanks for having me."},{"speaker":"Chris Spear","startTime":3499.62,"endTime":3501.39,"body":"As always, we put"},{"speaker":"Chris Spear","startTime":3499.62,"endTime":3501.39,"body":"everything in the show notes,"},{"speaker":"Chris Spear","startTime":3501.39,"endTime":3504.93,"body":"people will be able to get the"},{"speaker":"Chris Spear","startTime":3501.39,"endTime":3504.93,"body":"book a link to your Osmo salt."},{"speaker":"Chris Spear","startTime":3505.26,"endTime":3507.69,"body":"They'll be able to find you on"},{"speaker":"Chris Spear","startTime":3505.26,"endTime":3507.69,"body":"social I'm sure people if"},{"speaker":"Chris Spear","startTime":3507.69,"endTime":3509.43,"body":"they're listening to this, they"},{"speaker":"Chris Spear","startTime":3507.69,"endTime":3509.43,"body":"probably already found you"},{"speaker":"Chris Spear","startTime":3509.43,"endTime":3512.85,"body":"because my audience compared to"},{"speaker":"Chris Spear","startTime":3509.43,"endTime":3512.85,"body":"your, you know, 30 million or"},{"speaker":"Chris Spear","startTime":3512.85,"endTime":3515.76,"body":"whatever. They already know you"},{"speaker":"Chris Spear","startTime":3512.85,"endTime":3515.76,"body":"but all of the links are in the"},{"speaker":"Chris Spear","startTime":3515.76,"endTime":3518.37,"body":"show notes. And to everyone out"},{"speaker":"Chris Spear","startTime":3515.76,"endTime":3518.37,"body":"there. This has been Chris with"},{"speaker":"Chris Spear","startTime":3518.37,"endTime":3521.04,"body":"the Chefs Without Restaurants"},{"speaker":"Chris Spear","startTime":3518.37,"endTime":3521.04,"body":"podcast. Thanks so much and have"},{"speaker":"Chris Spear","startTime":3521.04,"endTime":3524.94,"body":"a great week. Go to chefs"},{"speaker":"Chris Spear","startTime":3521.04,"endTime":3524.94,"body":"without restaurants.org To find"},{"speaker":"Chris Spear","startTime":3524.94,"endTime":3528.66,"body":"our Facebook group, mailing list"},{"speaker":"Chris Spear","startTime":3524.94,"endTime":3528.66,"body":"and check database. The"},{"speaker":"Chris Spear","startTime":3528.66,"endTime":3532.08,"body":"community is free to join."},{"speaker":"Chris Spear","startTime":3528.66,"endTime":3532.08,"body":"You'll get gig opportunities,"},{"speaker":"Chris Spear","startTime":3532.23,"endTime":3534.66,"body":"advice on building and growing"},{"speaker":"Chris Spear","startTime":3532.23,"endTime":3534.66,"body":"your business and you'll never"},{"speaker":"Chris Spear","startTime":3534.66,"endTime":3537.72,"body":"miss an episode of our podcast."},{"speaker":"Chris Spear","startTime":3534.66,"endTime":3537.72,"body":"Have a great week."}]}