{"version":"1.0.0","segments":[{"speaker":"Chris Spear","startTime":1.32,"endTime":3.72,"body":"If your knowledge"},{"speaker":"Chris Spear","startTime":1.32,"endTime":3.72,"body":"of Scottish cuisine is limited"},{"speaker":"Chris Spear","startTime":3.72,"endTime":6.57,"body":"to haggis, and whatever you've"},{"speaker":"Chris Spear","startTime":3.72,"endTime":6.57,"body":"learned from Groundskeeper"},{"speaker":"Chris Spear","startTime":6.57,"endTime":9.93,"body":"Willie on The Simpsons, today,"},{"speaker":"Chris Spear","startTime":6.57,"endTime":9.93,"body":"you're in for a treat. My guest"},{"speaker":"Chris Spear","startTime":9.93,"endTime":13.56,"body":"is Gary Maclean, the National"},{"speaker":"Chris Spear","startTime":9.93,"endTime":13.56,"body":"chef of Scotland. Prior to our"},{"speaker":"Chris Spear","startTime":13.56,"endTime":16.26,"body":"conversation, I had little"},{"speaker":"Chris Spear","startTime":13.56,"endTime":16.26,"body":"knowledge about Scottish food"},{"speaker":"Chris Spear","startTime":16.26,"endTime":19.32,"body":"and cooking, which is why I want"},{"speaker":"Chris Spear","startTime":16.26,"endTime":19.32,"body":"to have Gary on the show. I'm"},{"speaker":"Chris Spear","startTime":19.32,"endTime":21.57,"body":"guessing that many of you also"},{"speaker":"Chris Spear","startTime":19.32,"endTime":21.57,"body":"don't know too much about"},{"speaker":"Chris Spear","startTime":21.57,"endTime":25.71,"body":"Scottish cuisine. So today is"},{"speaker":"Chris Spear","startTime":21.57,"endTime":25.71,"body":"the day all that changes. This"},{"speaker":"Chris Spear","startTime":25.71,"endTime":27.57,"body":"is Chris spear and you're"},{"speaker":"Chris Spear","startTime":25.71,"endTime":27.57,"body":"listening to Chefs Without"},{"speaker":"Chris Spear","startTime":27.57,"endTime":29.73,"body":"Restaurants, the show where I"},{"speaker":"Chris Spear","startTime":27.57,"endTime":29.73,"body":"speak with culinary"},{"speaker":"Chris Spear","startTime":29.73,"endTime":32.16,"body":"entrepreneurs and people working"},{"speaker":"Chris Spear","startTime":29.73,"endTime":32.16,"body":"in the food and beverage"},{"speaker":"Chris Spear","startTime":32.16,"endTime":34.8,"body":"industry outside of a"},{"speaker":"Chris Spear","startTime":32.16,"endTime":34.8,"body":"traditional restaurant setting."},{"speaker":"Chris Spear","startTime":35.37,"endTime":38.91,"body":"I have 31 years working in"},{"speaker":"Chris Spear","startTime":35.37,"endTime":38.91,"body":"kitchens but not restaurants and"},{"speaker":"Chris Spear","startTime":38.91,"endTime":41.07,"body":"currently operate a personal"},{"speaker":"Chris Spear","startTime":38.91,"endTime":41.07,"body":"chef business throwing dinner"},{"speaker":"Chris Spear","startTime":41.07,"endTime":43.05,"body":"parties in the Washington DC"},{"speaker":"Chris Spear","startTime":41.07,"endTime":43.05,"body":"area."},{"speaker":"Chris Spear","startTime":43.11,"endTime":46.325,"body":"Do you remember that SNL skit in"},{"speaker":"Chris Spear","startTime":43.11,"endTime":46.325,"body":"the 90s with Mike Myers, he ran"},{"speaker":"Chris Spear","startTime":46.375,"endTime":48.837,"body":"a shop called all things"},{"speaker":"Chris Spear","startTime":46.375,"endTime":48.837,"body":"Scottish. And whenever a"},{"speaker":"Chris Spear","startTime":48.887,"endTime":51.751,"body":"customer walked in the door"},{"speaker":"Chris Spear","startTime":48.887,"endTime":51.751,"body":"bagpipes played and he yelled"},{"speaker":"Chris Spear","startTime":51.801,"endTime":55.016,"body":"welcome to all things Scottish."},{"speaker":"Chris Spear","startTime":51.801,"endTime":55.016,"body":"If it's not Scottish, it's crap."},{"speaker":"Chris Spear","startTime":55.066,"endTime":57.98,"body":"I'll save you my attempt at a"},{"speaker":"Chris Spear","startTime":55.066,"endTime":57.98,"body":"Scottish accent there. Well,"},{"speaker":"Chris Spear","startTime":58.03,"endTime":60.743,"body":"besides that, and some haggis"},{"speaker":"Chris Spear","startTime":58.03,"endTime":60.743,"body":"jokes, I hadn't had much"},{"speaker":"Chris Spear","startTime":60.794,"endTime":63.858,"body":"exposure to Scottish cuisine or"},{"speaker":"Chris Spear","startTime":60.794,"endTime":63.858,"body":"culture, except maybe when it"},{"speaker":"Chris Spear","startTime":63.908,"endTime":67.023,"body":"comes to whiskey. I have spent"},{"speaker":"Chris Spear","startTime":63.908,"endTime":67.023,"body":"some time in the UK but only in"},{"speaker":"Chris Spear","startTime":67.073,"endTime":69.636,"body":"Wales and England. And we do"},{"speaker":"Chris Spear","startTime":67.073,"endTime":69.636,"body":"talk about some of the"},{"speaker":"Chris Spear","startTime":69.686,"endTime":72.499,"body":"similarities and differences"},{"speaker":"Chris Spear","startTime":69.686,"endTime":72.499,"body":"there. But that's why I was"},{"speaker":"Chris Spear","startTime":72.549,"endTime":75.513,"body":"really excited to have Gary on"},{"speaker":"Chris Spear","startTime":72.549,"endTime":75.513,"body":"the podcast. He's Scotland's"},{"speaker":"Chris Spear","startTime":75.564,"endTime":78.377,"body":"first national chef, a role he"},{"speaker":"Chris Spear","startTime":75.564,"endTime":78.377,"body":"was offered after winning"},{"speaker":"Chris Spear","startTime":78.427,"endTime":81.241,"body":"MasterChef the professionals in"},{"speaker":"Chris Spear","startTime":78.427,"endTime":81.241,"body":"2016. Gary also recently"},{"speaker":"Chris Spear","startTime":81.291,"endTime":84.255,"body":"released a new cookbook for"},{"speaker":"Chris Spear","startTime":81.291,"endTime":84.255,"body":"North American audiences called"},{"speaker":"Chris Spear","startTime":84.305,"endTime":87.169,"body":"the Scottish kitchen. It's"},{"speaker":"Chris Spear","startTime":84.305,"endTime":87.169,"body":"somewhat of an adaptation of a"},{"speaker":"Chris Spear","startTime":87.219,"endTime":90.334,"body":"book he released last year, he"},{"speaker":"Chris Spear","startTime":87.219,"endTime":90.334,"body":"just did some of the recipes to"},{"speaker":"Chris Spear","startTime":90.384,"endTime":93.398,"body":"take into account ingredients"},{"speaker":"Chris Spear","startTime":90.384,"endTime":93.398,"body":"that were available to us here"},{"speaker":"Chris Spear","startTime":93.449,"endTime":96.312,"body":"in North America. For instance,"},{"speaker":"Chris Spear","startTime":93.449,"endTime":96.312,"body":"you can't buy cheap lungs"},{"speaker":"Chris Spear","startTime":96.362,"endTime":99.327,"body":"legally in the US for haggis."},{"speaker":"Chris Spear","startTime":96.362,"endTime":99.327,"body":"And while you might assume to"},{"speaker":"Chris Spear","startTime":99.377,"endTime":102.391,"body":"just add more liver, which is"},{"speaker":"Chris Spear","startTime":99.377,"endTime":102.391,"body":"something I would have assumed"},{"speaker":"Chris Spear","startTime":102.441,"endTime":105.305,"body":"he actually suggest adding"},{"speaker":"Chris Spear","startTime":102.441,"endTime":105.305,"body":"ground pork or chicken to keep"},{"speaker":"Chris Spear","startTime":105.355,"endTime":108.169,"body":"it from tasting to livery. Gary"},{"speaker":"Chris Spear","startTime":105.355,"endTime":108.169,"body":"is also a teacher and we"},{"speaker":"Chris Spear","startTime":108.219,"endTime":111.183,"body":"discussed the importance of"},{"speaker":"Chris Spear","startTime":108.219,"endTime":111.183,"body":"culinary education and teaching"},{"speaker":"Chris Spear","startTime":111.233,"endTime":113.946,"body":"children about food and"},{"speaker":"Chris Spear","startTime":111.233,"endTime":113.946,"body":"nutrition from a young age. We"},{"speaker":"Chris Spear","startTime":113.996,"endTime":117.262,"body":"also talked about his MasterChef"},{"speaker":"Chris Spear","startTime":113.996,"endTime":117.262,"body":"experience and what he considers"},{"speaker":"Chris Spear","startTime":117.312,"endTime":120.527,"body":"to be the best culinary products"},{"speaker":"Chris Spear","startTime":117.312,"endTime":120.527,"body":"in Scotland. He likes to remind"},{"speaker":"Chris Spear","startTime":120.578,"endTime":123.341,"body":"people that Angus beef is a"},{"speaker":"Chris Spear","startTime":120.578,"endTime":123.341,"body":"Scottish breed of cattle of"},{"speaker":"Chris Spear","startTime":123.391,"endTime":126.104,"body":"course. So if you're new to"},{"speaker":"Chris Spear","startTime":123.391,"endTime":126.104,"body":"Scottish cuisine, and like"},{"speaker":"Chris Spear","startTime":126.154,"endTime":129.42,"body":"learning new things like I do, I"},{"speaker":"Chris Spear","startTime":126.154,"endTime":129.42,"body":"think you're going to enjoy this"},{"speaker":"Chris Spear","startTime":129.47,"endTime":132.685,"body":"episode. And a little teaser for"},{"speaker":"Chris Spear","startTime":129.47,"endTime":132.685,"body":"next week, I'll be releasing my"},{"speaker":"Chris Spear","startTime":132.735,"endTime":135.9,"body":"episode with Tiffani Thiessen."},{"speaker":"Chris Spear","startTime":132.735,"endTime":135.9,"body":"You might know her from her time"},{"speaker":"Chris Spear","startTime":135.951,"endTime":139.065,"body":"on Saved by the Bell and Beverly"},{"speaker":"Chris Spear","startTime":135.951,"endTime":139.065,"body":"Hills 90210. But she's also a"},{"speaker":"Chris Spear","startTime":139.116,"endTime":142.08,"body":"two time cookbook author, so"},{"speaker":"Chris Spear","startTime":139.116,"endTime":142.08,"body":"that will be out next week. In"},{"speaker":"Chris Spear","startTime":142.13,"endTime":144.893,"body":"the meantime, if you want to"},{"speaker":"Chris Spear","startTime":142.13,"endTime":144.893,"body":"stay connected go to chefs"},{"speaker":"Chris Spear","startTime":144.943,"endTime":147.958,"body":"without restaurants.org. From"},{"speaker":"Chris Spear","startTime":144.943,"endTime":147.958,"body":"there you'll find links to our"},{"speaker":"Chris Spear","startTime":148.008,"endTime":150.47,"body":"Instagram and private Facebook"},{"speaker":"Chris Spear","startTime":148.008,"endTime":150.47,"body":"group for culinary"},{"speaker":"Chris Spear","startTime":150.52,"endTime":153.484,"body":"entrepreneurs, as well as the"},{"speaker":"Chris Spear","startTime":150.52,"endTime":153.484,"body":"link to sign up for our Chefs"},{"speaker":"Chris Spear","startTime":153.534,"endTime":156.599,"body":"Without Restaurants newsletter"},{"speaker":"Chris Spear","startTime":153.534,"endTime":156.599,"body":"and more. As always, if you're"},{"speaker":"Chris Spear","startTime":156.649,"endTime":159.462,"body":"enjoying the show, please share"},{"speaker":"Chris Spear","startTime":156.649,"endTime":159.462,"body":"it. And the show is made"},{"speaker":"Chris Spear","startTime":159.512,"endTime":162.426,"body":"possible with the help of our"},{"speaker":"Chris Spear","startTime":159.512,"endTime":162.426,"body":"sponsors. Today's episode is"},{"speaker":"Chris Spear","startTime":162.477,"endTime":164.988,"body":"brought to you buy the United"},{"speaker":"Chris Spear","startTime":162.477,"endTime":164.988,"body":"States personal chef"},{"speaker":"Chris Spear","startTime":165.039,"endTime":168.003,"body":"association. So this week's"},{"speaker":"Chris Spear","startTime":165.039,"endTime":168.003,"body":"episode will be coming right up"},{"speaker":"Chris Spear","startTime":168.053,"endTime":169.41,"body":"after a word from the USPCA"},{"speaker":"USPCA AD","startTime":169.41,"endTime":173.085,"body":"Are you a personal"},{"speaker":"USPCA AD","startTime":169.41,"endTime":173.085,"body":"chef looking for support and"},{"speaker":"USPCA AD","startTime":173.164,"endTime":177.856,"body":"growth opportunities? Look no"},{"speaker":"USPCA AD","startTime":173.164,"endTime":177.856,"body":"further than the United States"},{"speaker":"USPCA AD","startTime":177.934,"endTime":182.783,"body":"personal chef association. With"},{"speaker":"USPCA AD","startTime":177.934,"endTime":182.783,"body":"nearly 1000 members across the"},{"speaker":"USPCA AD","startTime":182.862,"endTime":186.772,"body":"US and Canada. 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Consumers can trust"},{"speaker":"USPCA AD","startTime":191.543,"endTime":196.314,"body":"that their meal experience is"},{"speaker":"USPCA AD","startTime":191.543,"endTime":196.314,"body":"insured and supported by USPCA."},{"speaker":"USPCA AD","startTime":196.392,"endTime":201.163,"body":"And now for a limited time save"},{"speaker":"USPCA AD","startTime":196.392,"endTime":201.163,"body":"$75 on new membership and get"},{"speaker":"USPCA AD","startTime":201.241,"endTime":205.23,"body":"your premier listing on hire"},{"speaker":"USPCA AD","startTime":201.241,"endTime":205.23,"body":"chef by using the code"},{"speaker":"USPCA AD","startTime":205.308,"endTime":210.314,"body":"TaxBreak2023 at uspca.com Plus,"},{"speaker":"USPCA AD","startTime":205.308,"endTime":210.314,"body":"if you have products or services"},{"speaker":"USPCA AD","startTime":210.392,"endTime":215.241,"body":"to sell chefs and their clients"},{"speaker":"USPCA AD","startTime":210.392,"endTime":215.241,"body":"showcase your business on hire"},{"speaker":"USPCA AD","startTime":215.319,"endTime":220.324,"body":"chef and USPCA websites with our"},{"speaker":"USPCA AD","startTime":215.319,"endTime":220.324,"body":"great introductory packages. To"},{"speaker":"USPCA AD","startTime":220.403,"endTime":224.626,"body":"learn more about membership"},{"speaker":"USPCA AD","startTime":220.403,"endTime":224.626,"body":"advertising or partnership"},{"speaker":"USPCA AD","startTime":224.704,"endTime":229.553,"body":"opportunities, call Angela at"},{"speaker":"USPCA AD","startTime":224.704,"endTime":229.553,"body":"1-800-995-2138. Extension 705 or"},{"speaker":"USPCA AD","startTime":229.631,"endTime":231.509,"body":"email aprather@uspca.com"},{"speaker":"Chris Spear","startTime":231.509,"endTime":233.297,"body":"Hey Gary, welcome"},{"speaker":"Chris Spear","startTime":231.509,"endTime":233.297,"body":"to the show. Thanks so much for"},{"speaker":"Chris Spear","startTime":233.334,"endTime":233.699,"body":"coming on."},{"speaker":"Gary Maclean","startTime":234.03,"endTime":237.09,"body":"Hi, Chris. Thanks"},{"speaker":"Gary Maclean","startTime":234.03,"endTime":237.09,"body":"for having us. It's nice to be"},{"speaker":"Gary Maclean","startTime":237.09,"endTime":237.39,"body":"here."},{"speaker":"Chris Spear","startTime":237.9,"endTime":239.61,"body":"Yeah, I'm really"},{"speaker":"Chris Spear","startTime":237.9,"endTime":239.61,"body":"looking forward to you today."},{"speaker":"Chris Spear","startTime":239.61,"endTime":242.58,"body":"You know, I selfishly like to"},{"speaker":"Chris Spear","startTime":239.61,"endTime":242.58,"body":"have people on the show who can"},{"speaker":"Chris Spear","startTime":242.58,"endTime":246.09,"body":"teach me something and I don't"},{"speaker":"Chris Spear","startTime":242.58,"endTime":246.09,"body":"know anything about Scottish"},{"speaker":"Chris Spear","startTime":246.09,"endTime":249.15,"body":"cooking or cuisine really. And I"},{"speaker":"Chris Spear","startTime":246.09,"endTime":249.15,"body":"think you're probably the guy to"},{"speaker":"Chris Spear","startTime":249.15,"endTime":251.64,"body":"talk to right. You talk about"},{"speaker":"Chris Spear","startTime":249.15,"endTime":251.64,"body":"Scottish cuisine a lot."},{"speaker":"Unknown","startTime":251.939,"endTime":255.689,"body":"Yeah, I do. I'm"},{"speaker":"Unknown","startTime":251.939,"endTime":255.689,"body":"Scotland's national chef. And I"},{"speaker":"Unknown","startTime":255.689,"endTime":261.149,"body":"also write cookery books based"},{"speaker":"Unknown","startTime":255.689,"endTime":261.149,"body":"on historical and contemporary"},{"speaker":"Unknown","startTime":261.149,"endTime":265.019,"body":"Scottish fit. 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And also raises"},{"speaker":"Unknown","startTime":421.409,"endTime":424.439,"body":"the temperature of the water on"},{"speaker":"Unknown","startTime":424.439,"endTime":429.479,"body":"water by a degree, which again,"},{"speaker":"Unknown","startTime":424.439,"endTime":429.479,"body":"helps boost there. So that"},{"speaker":"Unknown","startTime":429.479,"endTime":433.799,"body":"combined with environment that"},{"speaker":"Unknown","startTime":429.479,"endTime":433.799,"body":"combined with our weather and"},{"speaker":"Unknown","startTime":433.829,"endTime":437.099,"body":"untouched seas, we definitely"},{"speaker":"Unknown","startTime":433.829,"endTime":437.099,"body":"provide the best fish and"},{"speaker":"Unknown","startTime":437.099,"endTime":440.429,"body":"shellfish in the world. Without"},{"speaker":"Unknown","startTime":437.099,"endTime":440.429,"body":"a doubt, and I can say that"},{"speaker":"Chris Spear","startTime":441.54,"endTime":443.13,"body":"I'm from New"},{"speaker":"Chris Spear","startTime":441.54,"endTime":443.13,"body":"England, and I think you know,"},{"speaker":"Chris Spear","startTime":443.13,"endTime":445.77,"body":"like we have lobster coming from"},{"speaker":"Chris Spear","startTime":443.13,"endTime":445.77,"body":"Maine. But you guys have"},{"speaker":"Chris Spear","startTime":445.77,"endTime":447.21,"body":"phenomenal lobster there, don't"},{"speaker":"Chris Spear","startTime":445.77,"endTime":447.21,"body":"you?"},{"speaker":"Unknown","startTime":447.84,"endTime":450.42,"body":"Yeah, I mean, I was"},{"speaker":"Unknown","startTime":447.84,"endTime":450.42,"body":"doing a dinner last week and"},{"speaker":"Unknown","startTime":450.42,"endTime":454.77,"body":"then New Jersey and I made a"},{"speaker":"Unknown","startTime":450.42,"endTime":454.77,"body":"lobster bisque. And honestly,"},{"speaker":"Unknown","startTime":454.77,"endTime":457.83,"body":"they're not a patch on a"},{"speaker":"Unknown","startTime":454.77,"endTime":457.83,"body":"Scottish lobster for for"},{"speaker":"Unknown","startTime":457.83,"endTime":460.59,"body":"anything. You know, for weight"},{"speaker":"Unknown","startTime":457.83,"endTime":460.59,"body":"for the amount of meat you get"},{"speaker":"Unknown","startTime":460.59,"endTime":463.95,"body":"in them for the shell. I just"},{"speaker":"Unknown","startTime":460.59,"endTime":463.95,"body":"really struggled getting the"},{"speaker":"Unknown","startTime":463.95,"endTime":469.11,"body":"same flavor from Maine lobsters"},{"speaker":"Unknown","startTime":463.95,"endTime":469.11,"body":"as we do from a Scottish lobster"},{"speaker":"Unknown","startTime":469.47,"endTime":472.95,"body":"20 Michelin star restaurants in"},{"speaker":"Unknown","startTime":469.47,"endTime":472.95,"body":"Tokyo alone have Scottish"},{"speaker":"Unknown","startTime":472.95,"endTime":473.94,"body":"lobster on the menu."},{"speaker":"Chris Spear","startTime":474.57,"endTime":477.39,"body":"That seems like a"},{"speaker":"Chris Spear","startTime":474.57,"endTime":477.39,"body":"like a secret. Like I didn't"},{"speaker":"Chris Spear","startTime":477.39,"endTime":480.3,"body":"even really know that until I"},{"speaker":"Chris Spear","startTime":477.39,"endTime":480.3,"body":"started digging into your book."},{"speaker":"Unknown","startTime":480.42,"endTime":482.88,"body":"If you even look at the"},{"speaker":"Unknown","startTime":480.42,"endTime":482.88,"body":"states, you know, if you Google"},{"speaker":"Unknown","startTime":482.91,"endTime":487.62,"body":"Scottish lobster menu, you know"},{"speaker":"Unknown","startTime":482.91,"endTime":487.62,"body":"New York, you'll find all the"},{"speaker":"Unknown","startTime":487.62,"endTime":491.4,"body":"restaurants during Scottish"},{"speaker":"Unknown","startTime":487.62,"endTime":491.4,"body":"special show, for instance, on"},{"speaker":"Unknown","startTime":491.4,"endTime":494.61,"body":"these three Michelin star"},{"speaker":"Unknown","startTime":491.4,"endTime":494.61,"body":"restaurants 11 Madison Park, for"},{"speaker":"Unknown","startTime":494.61,"endTime":500.13,"body":"instance, used to have Scottish"},{"speaker":"Unknown","startTime":494.61,"endTime":500.13,"body":"Scottish game and Scottish fish"},{"speaker":"Unknown","startTime":500.13,"endTime":503.28,"body":"and shellfish on the menus. I"},{"speaker":"Unknown","startTime":500.13,"endTime":503.28,"body":"know they don't have any meat."},{"speaker":"Unknown","startTime":503.79,"endTime":506.19,"body":"They don't have anything. I"},{"speaker":"Unknown","startTime":503.79,"endTime":506.19,"body":"don't think they've got Scottish"},{"speaker":"Unknown","startTime":506.19,"endTime":506.64,"body":"carrots."},{"speaker":"Chris Spear","startTime":508.83,"endTime":510.33,"body":"I don't know who"},{"speaker":"Chris Spear","startTime":508.83,"endTime":510.33,"body":"does the best carrots in the"},{"speaker":"Chris Spear","startTime":510.33,"endTime":510.81,"body":"world."},{"speaker":"Unknown","startTime":511.68,"endTime":515.49,"body":"And I don't care, I"},{"speaker":"Unknown","startTime":511.68,"endTime":515.49,"body":"don't know. Even looking at"},{"speaker":"Unknown","startTime":515.49,"endTime":518.58,"body":"vegetables and things like that."},{"speaker":"Unknown","startTime":515.49,"endTime":518.58,"body":"So Scotland produces sweet"},{"speaker":"Unknown","startTime":518.58,"endTime":522.36,"body":"potatoes. And those sweet"},{"speaker":"Unknown","startTime":518.58,"endTime":522.36,"body":"potatoes are transported all"},{"speaker":"Unknown","startTime":522.36,"endTime":526.02,"body":"over the world. And"},{"speaker":"Unknown","startTime":522.36,"endTime":526.02,"body":"fundamentally, if you're eating"},{"speaker":"Unknown","startTime":526.02,"endTime":529.26,"body":"potatoes anywhere, probably with"},{"speaker":"Unknown","startTime":526.02,"endTime":529.26,"body":"the exception of Canada in the"},{"speaker":"Unknown","startTime":529.26,"endTime":532.74,"body":"US, you're eating the Scottish"},{"speaker":"Unknown","startTime":529.26,"endTime":532.74,"body":"potato or a Scottish potato"},{"speaker":"Unknown","startTime":534.0,"endTime":539.01,"body":"variety. Look at Angus beef. So"},{"speaker":"Unknown","startTime":534.0,"endTime":539.01,"body":"Angus beef is a word that's used"},{"speaker":"Unknown","startTime":539.01,"endTime":543.93,"body":"all over the US. Angus beef is a"},{"speaker":"Unknown","startTime":539.01,"endTime":543.93,"body":"Scottish breed. So Angus is an"},{"speaker":"Unknown","startTime":543.93,"endTime":547.8,"body":"area in Scotland, where Angus"},{"speaker":"Unknown","startTime":543.93,"endTime":547.8,"body":"beef comes from our Angus cows"},{"speaker":"Unknown","startTime":547.8,"endTime":550.98,"body":"come from? So that's that's what"},{"speaker":"Unknown","startTime":547.8,"endTime":550.98,"body":"we'll do over."},{"speaker":"Chris Spear","startTime":551.279,"endTime":552.989,"body":"Yeah, I mean, I"},{"speaker":"Chris Spear","startTime":551.279,"endTime":552.989,"body":"think that's something in the"},{"speaker":"Chris Spear","startTime":552.989,"endTime":555.239,"body":"back of my head. I probably knew"},{"speaker":"Chris Spear","startTime":552.989,"endTime":555.239,"body":"at one time, but you just don't"},{"speaker":"Chris Spear","startTime":555.239,"endTime":556.889,"body":"think about it on a daily basis"},{"speaker":"Chris Spear","startTime":555.239,"endTime":556.889,"body":"here."},{"speaker":"Unknown","startTime":556.919,"endTime":559.589,"body":"Yeah. I remain people"},{"speaker":"Unknown","startTime":556.919,"endTime":559.589,"body":"all the time, especially when"},{"speaker":"Unknown","startTime":559.589,"endTime":561.869,"body":"I'm you know,"},{"speaker":"Chris Spear","startTime":561.899,"endTime":564.869,"body":"I see, in my"},{"speaker":"Chris Spear","startTime":561.899,"endTime":564.869,"body":"opinion, like some similarities"},{"speaker":"Chris Spear","startTime":564.869,"endTime":569.459,"body":"to Scottish cuisine with a lot"},{"speaker":"Chris Spear","startTime":564.869,"endTime":569.459,"body":"of other, you know, UK, whether"},{"speaker":"Chris Spear","startTime":569.459,"endTime":572.279,"body":"it be Wales, England, like what"},{"speaker":"Chris Spear","startTime":569.459,"endTime":572.279,"body":"are the similarities? What are"},{"speaker":"Chris Spear","startTime":572.279,"endTime":574.169,"body":"the differences kind of in the"},{"speaker":"Chris Spear","startTime":572.279,"endTime":574.169,"body":"cuisine there?"},{"speaker":"Unknown","startTime":574.679,"endTime":577.199,"body":"I think you'll find a"},{"speaker":"Unknown","startTime":574.679,"endTime":577.199,"body":"lot of similarities in Scottish"},{"speaker":"Unknown","startTime":577.199,"endTime":580.559,"body":"food right across the northern"},{"speaker":"Unknown","startTime":577.199,"endTime":580.559,"body":"hemisphere. I think, you know,"},{"speaker":"Unknown","startTime":580.559,"endTime":584.279,"body":"when I do demonstrations in New"},{"speaker":"Unknown","startTime":580.559,"endTime":584.279,"body":"York or New Hampshire or, you"},{"speaker":"Unknown","startTime":584.279,"endTime":586.889,"body":"know, up in New England, I"},{"speaker":"Unknown","startTime":584.279,"endTime":586.889,"body":"always get someone in the"},{"speaker":"Unknown","startTime":586.889,"endTime":590.219,"body":"audience going, Oh, my grandma"},{"speaker":"Unknown","startTime":586.889,"endTime":590.219,"body":"used to make that or my mum used"},{"speaker":"Unknown","startTime":590.219,"endTime":593.099,"body":"to make something very similar."},{"speaker":"Unknown","startTime":590.219,"endTime":593.099,"body":"You know, you've got anything"},{"speaker":"Unknown","startTime":593.579,"endTime":598.889,"body":"along that sort of parallel"},{"speaker":"Unknown","startTime":593.579,"endTime":598.889,"body":"really, you've got a lot of"},{"speaker":"Unknown","startTime":598.889,"endTime":603.149,"body":"Scots that did I'm American"},{"speaker":"Unknown","startTime":598.889,"endTime":603.149,"body":"Canada, and brought bring a lot"},{"speaker":"Unknown","startTime":603.179,"endTime":606.899,"body":"with them. So if you're looking"},{"speaker":"Unknown","startTime":603.179,"endTime":606.899,"body":"at immigration, going back 400"},{"speaker":"Unknown","startTime":606.899,"endTime":612.179,"body":"years, and that's influencing"},{"speaker":"Unknown","startTime":606.899,"endTime":612.179,"body":"Canadian food, American food,"},{"speaker":"Unknown","startTime":612.569,"endTime":615.449,"body":"you know, and we're all using"},{"speaker":"Unknown","startTime":612.569,"endTime":615.449,"body":"the same ingredients as well."},{"speaker":"Unknown","startTime":615.509,"endTime":618.479,"body":"That's the other thing. You"},{"speaker":"Unknown","startTime":615.509,"endTime":618.479,"body":"know, what was available is all"},{"speaker":"Unknown","startTime":618.479,"endTime":622.439,"body":"of our classic dishes, no matter"},{"speaker":"Unknown","startTime":618.479,"endTime":622.439,"body":"where you come from, comes from"},{"speaker":"Unknown","startTime":622.469,"endTime":626.879,"body":"what was available at the time."},{"speaker":"Unknown","startTime":622.469,"endTime":626.879,"body":"What could that particular class"},{"speaker":"Unknown","startTime":626.879,"endTime":630.089,"body":"of people afford? How did they"},{"speaker":"Unknown","startTime":626.879,"endTime":630.089,"body":"use up the bits that no one"},{"speaker":"Unknown","startTime":630.089,"endTime":633.089,"body":"wanted? You know, for instance,"},{"speaker":"Unknown","startTime":630.089,"endTime":633.089,"body":"things like haggis, which is"},{"speaker":"Unknown","startTime":633.089,"endTime":634.679,"body":"probably our most famous food,"},{"speaker":"Chris Spear","startTime":634.919,"endTime":635.999,"body":"I would never heard"},{"speaker":"Chris Spear","startTime":634.919,"endTime":635.999,"body":"of a."},{"speaker":"Unknown","startTime":637.98,"endTime":642.12,"body":"So it's a Cana. You"},{"speaker":"Unknown","startTime":637.98,"endTime":642.12,"body":"know, I think particularly"},{"speaker":"Unknown","startTime":642.15,"endTime":644.37,"body":"particularly in the States, I"},{"speaker":"Unknown","startTime":642.15,"endTime":644.37,"body":"think most people get the"},{"speaker":"Unknown","startTime":644.37,"endTime":648.66,"body":"knowledge of haggis from The"},{"speaker":"Unknown","startTime":644.37,"endTime":648.66,"body":"Simpsons, or grant keeper Willie"},{"speaker":"Unknown","startTime":648.69,"endTime":653.4,"body":"occasionally mentioned that, but"},{"speaker":"Unknown","startTime":648.69,"endTime":653.4,"body":"But there'll be a hardest dish"},{"speaker":"Unknown","startTime":653.52,"endTime":657.54,"body":"in every culture, because haggis"},{"speaker":"Unknown","startTime":653.52,"endTime":657.54,"body":"is basically using up the bits"},{"speaker":"Unknown","startTime":657.96,"endTime":661.77,"body":"that the well heeled didn't"},{"speaker":"Unknown","startTime":657.96,"endTime":661.77,"body":"want. So we just Honduras NT"},{"speaker":"Unknown","startTime":661.77,"endTime":667.77,"body":"something that managed in less"},{"speaker":"Unknown","startTime":661.77,"endTime":667.77,"body":"than the length of time that it"},{"speaker":"Unknown","startTime":667.77,"endTime":671.76,"body":"has. Are you familiar with"},{"speaker":"Unknown","startTime":667.77,"endTime":671.76,"body":"scrapple? Exact Yeah, yeah."},{"speaker":"Unknown","startTime":671.79,"endTime":674.52,"body":"Yeah. Everyone talks about scrap"},{"speaker":"Unknown","startTime":671.79,"endTime":674.52,"body":"all time. Yeah,"},{"speaker":"Chris Spear","startTime":674.76,"endTime":676.56,"body":"we're in the land"},{"speaker":"Chris Spear","startTime":674.76,"endTime":676.56,"body":"of scrapple here. So this is"},{"speaker":"Chris Spear","startTime":676.56,"endTime":679.29,"body":"very much a Maryland Delaware"},{"speaker":"Chris Spear","startTime":676.56,"endTime":679.29,"body":"thing. Your cookbook was"},{"speaker":"Chris Spear","startTime":679.29,"endTime":681.9,"body":"inspiring because you have so"},{"speaker":"Chris Spear","startTime":679.29,"endTime":681.9,"body":"many interesting recipes using"},{"speaker":"Chris Spear","startTime":681.9,"endTime":684.93,"body":"haggis and similarly if I ever"},{"speaker":"Chris Spear","startTime":681.9,"endTime":684.93,"body":"have a cookbook, mine is going"},{"speaker":"Chris Spear","startTime":684.93,"endTime":687.18,"body":"to have a whole scrapple chapter"},{"speaker":"Chris Spear","startTime":684.93,"endTime":687.18,"body":"because it's one of those things"},{"speaker":"Chris Spear","startTime":687.18,"endTime":691.2,"body":"we eat it as a breakfast food"},{"speaker":"Chris Spear","startTime":687.18,"endTime":691.2,"body":"here. But you don't see it in a"},{"speaker":"Chris Spear","startTime":691.2,"endTime":693.96,"body":"lot of dishes. So I'll put it in"},{"speaker":"Chris Spear","startTime":691.2,"endTime":693.96,"body":"a dirty rice. You know,"},{"speaker":"Chris Spear","startTime":693.99,"endTime":696.15,"body":"traditional dirty rice would"},{"speaker":"Chris Spear","startTime":693.99,"endTime":696.15,"body":"have chicken livers I use"},{"speaker":"Chris Spear","startTime":696.15,"endTime":699.3,"body":"scrapple in there. I do a little"},{"speaker":"Chris Spear","startTime":696.15,"endTime":699.3,"body":"fried popper. So to see that you"},{"speaker":"Chris Spear","startTime":699.3,"endTime":701.97,"body":"had little haggis poppers there"},{"speaker":"Chris Spear","startTime":699.3,"endTime":701.97,"body":"I thought that was really"},{"speaker":"Chris Spear","startTime":701.97,"endTime":706.77,"body":"interesting. Like is that I know"},{"speaker":"Chris Spear","startTime":701.97,"endTime":706.77,"body":"over there you can buy it pre"},{"speaker":"Chris Spear","startTime":706.77,"endTime":709.44,"body":"made as the quality good like I"},{"speaker":"Chris Spear","startTime":706.77,"endTime":709.44,"body":"always had in my mind, that was"},{"speaker":"Chris Spear","startTime":709.44,"endTime":711.48,"body":"something that you would"},{"speaker":"Chris Spear","startTime":709.44,"endTime":711.48,"body":"everyone would just like make"},{"speaker":"Chris Spear","startTime":711.48,"endTime":713.25,"body":"when they want it. I didn't even"},{"speaker":"Chris Spear","startTime":711.48,"endTime":713.25,"body":"think about the fact you could"},{"speaker":"Chris Spear","startTime":713.25,"endTime":716.28,"body":"like go to the grocery store and"},{"speaker":"Chris Spear","startTime":713.25,"endTime":716.28,"body":"have one. Although it seems like"},{"speaker":"Chris Spear","startTime":716.28,"endTime":718.29,"body":"a tremendous amount of trouble"},{"speaker":"Chris Spear","startTime":716.28,"endTime":718.29,"body":"to make."},{"speaker":"Unknown","startTime":718.95,"endTime":723.9,"body":"To be honest, I am. I"},{"speaker":"Unknown","startTime":718.95,"endTime":723.9,"body":"have very rarely made haggis"},{"speaker":"Unknown","startTime":723.9,"endTime":728.64,"body":"from scratch. And when I was"},{"speaker":"Unknown","startTime":723.9,"endTime":728.64,"body":"writing the recipe for the book."},{"speaker":"Unknown","startTime":730.35,"endTime":733.89,"body":"I was writing the book for an"},{"speaker":"Unknown","startTime":730.35,"endTime":733.89,"body":"North American market. Because"},{"speaker":"Unknown","startTime":733.89,"endTime":737.76,"body":"in Scotland, even the very best"},{"speaker":"Unknown","startTime":733.89,"endTime":737.76,"body":"chefs won't make haggis because"},{"speaker":"Unknown","startTime":737.76,"endTime":742.95,"body":"haggis is made by butchers. So"},{"speaker":"Unknown","startTime":737.76,"endTime":742.95,"body":"butchers make haggis, not chefs,"},{"speaker":"Unknown","startTime":743.19,"endTime":746.04,"body":"some restaurants will make"},{"speaker":"Unknown","startTime":743.19,"endTime":746.04,"body":"things like venison haggis, when"},{"speaker":"Unknown","startTime":746.04,"endTime":749.61,"body":"they get in a whole fairness and"},{"speaker":"Unknown","startTime":746.04,"endTime":749.61,"body":"and things like that. But the"},{"speaker":"Unknown","startTime":749.61,"endTime":754.92,"body":"haggis that you buy is, is the"},{"speaker":"Unknown","startTime":749.61,"endTime":754.92,"body":"best ever. It really is. It's"},{"speaker":"Chris Spear","startTime":754.95,"endTime":757.08,"body":"like making"},{"speaker":"Chris Spear","startTime":754.95,"endTime":757.08,"body":"sausage. If I want sausage for"},{"speaker":"Chris Spear","startTime":757.08,"endTime":760.05,"body":"dinner tonight, I'm not probably"},{"speaker":"Chris Spear","startTime":757.08,"endTime":760.05,"body":"going to make my own sausage,"},{"speaker":"Chris Spear","startTime":760.05,"endTime":762.69,"body":"like I have the culinary"},{"speaker":"Chris Spear","startTime":760.05,"endTime":762.69,"body":"fundamentals. But I'm just gonna"},{"speaker":"Chris Spear","startTime":762.69,"endTime":764.43,"body":"go to the store or the butcher"},{"speaker":"Chris Spear","startTime":762.69,"endTime":764.43,"body":"shop and buy it."},{"speaker":"Unknown","startTime":764.669,"endTime":767.009,"body":"Yeah. And again, it's"},{"speaker":"Unknown","startTime":764.669,"endTime":767.009,"body":"the butcher that's got the"},{"speaker":"Unknown","startTime":767.009,"endTime":769.589,"body":"skill. And I'm lucky I've got a"},{"speaker":"Unknown","startTime":767.009,"endTime":769.589,"body":"really good friend who's a"},{"speaker":"Unknown","startTime":769.589,"endTime":773.699,"body":"butcher. And over the years when"},{"speaker":"Unknown","startTime":769.589,"endTime":773.699,"body":"I've wanted to learn something,"},{"speaker":"Unknown","startTime":773.729,"endTime":778.259,"body":"or wanted to do competition, so"},{"speaker":"Unknown","startTime":773.729,"endTime":778.259,"body":"I do a lot. I do a lot of"},{"speaker":"Unknown","startTime":778.259,"endTime":781.169,"body":"competition work the students"},{"speaker":"Unknown","startTime":778.259,"endTime":781.169,"body":"and I'm a culinary courts and"},{"speaker":"Unknown","startTime":781.169,"endTime":785.339,"body":"all that sort of stuff. And when"},{"speaker":"Unknown","startTime":781.169,"endTime":785.339,"body":"I want my students to stand out,"},{"speaker":"Unknown","startTime":785.669,"endTime":788.879,"body":"if they go in and make a blood"},{"speaker":"Unknown","startTime":785.669,"endTime":788.879,"body":"pudding, I don't want them"},{"speaker":"Unknown","startTime":788.879,"endTime":791.879,"body":"taking the blood put in and I"},{"speaker":"Unknown","startTime":788.879,"endTime":791.879,"body":"want them to make it. And I want"},{"speaker":"Unknown","startTime":791.939,"endTime":795.059,"body":"my students to show the judges"},{"speaker":"Unknown","startTime":791.939,"endTime":795.059,"body":"something they've never seen"},{"speaker":"Unknown","startTime":795.059,"endTime":798.179,"body":"before. So I would then"},{"speaker":"Unknown","startTime":795.059,"endTime":798.179,"body":"challenge my friends like"},{"speaker":"Unknown","startTime":798.179,"endTime":803.189,"body":"pitchers and things like that"},{"speaker":"Unknown","startTime":798.179,"endTime":803.189,"body":"for their end say and how I can"},{"speaker":"Unknown","startTime":803.189,"endTime":806.579,"body":"achieve that. And this is over"},{"speaker":"Unknown","startTime":803.189,"endTime":806.579,"body":"the course of 20 years when I've"},{"speaker":"Unknown","startTime":806.579,"endTime":808.859,"body":"learned to to make things like"},{"speaker":"Unknown","startTime":806.579,"endTime":808.859,"body":"black pudding and things like"},{"speaker":"Unknown","startTime":808.859,"endTime":814.139,"body":"that tattie scones and all these"},{"speaker":"Unknown","startTime":808.859,"endTime":814.139,"body":"things that ordinarily, people"},{"speaker":"Unknown","startTime":814.139,"endTime":817.259,"body":"wouldn't make, you know, tack"},{"speaker":"Unknown","startTime":814.139,"endTime":817.259,"body":"scones is in the book. And it's"},{"speaker":"Unknown","startTime":817.349,"endTime":821.819,"body":"basically potato and flour. And"},{"speaker":"Unknown","startTime":817.349,"endTime":821.819,"body":"that's a little bit of salt. But"},{"speaker":"Unknown","startTime":821.819,"endTime":825.029,"body":"we would never make it out of"},{"speaker":"Unknown","startTime":821.819,"endTime":825.029,"body":"school. Because we can buy them"},{"speaker":"Unknown","startTime":825.029,"endTime":829.469,"body":"for $1. You know, for a pound we"},{"speaker":"Unknown","startTime":825.029,"endTime":829.469,"body":"can buy the best scones ever"},{"speaker":"Unknown","startTime":829.859,"endTime":832.589,"body":"like to write a book friend off"},{"speaker":"Unknown","startTime":829.859,"endTime":832.589,"body":"the American market that can't"},{"speaker":"Unknown","startTime":832.589,"endTime":837.269,"body":"access these fundamentals. I had"},{"speaker":"Unknown","startTime":832.589,"endTime":837.269,"body":"to learn them, which was quite"},{"speaker":"Unknown","startTime":837.269,"endTime":840.749,"body":"an interesting, interesting"},{"speaker":"Unknown","startTime":837.269,"endTime":840.749,"body":"journey for me."},{"speaker":"Chris Spear","startTime":841.35,"endTime":845.1,"body":"So is this new book"},{"speaker":"Chris Spear","startTime":841.35,"endTime":845.1,"body":"kind of I know you had a similar"},{"speaker":"Chris Spear","startTime":845.13,"endTime":848.25,"body":"named book come out over there"},{"speaker":"Chris Spear","startTime":845.13,"endTime":848.25,"body":"like a year ago is this that"},{"speaker":"Chris Spear","startTime":848.25,"endTime":851.79,"body":"book pretty much like reimagined"},{"speaker":"Chris Spear","startTime":848.25,"endTime":851.79,"body":"or tweaked a little for North"},{"speaker":"Chris Spear","startTime":851.79,"endTime":853.41,"body":"America is that essentially the"},{"speaker":"Chris Spear","startTime":851.79,"endTime":853.41,"body":"same book"},{"speaker":"Unknown","startTime":853.83,"endTime":856.26,"body":"is essentially the same"},{"speaker":"Unknown","startTime":853.83,"endTime":856.26,"body":"book. It's got a slightly"},{"speaker":"Unknown","startTime":856.26,"endTime":859.32,"body":"different name, it's got a"},{"speaker":"Unknown","startTime":856.26,"endTime":859.32,"body":"different cover. And I have"},{"speaker":"Unknown","startTime":859.32,"endTime":863.31,"body":"changed some of the names of"},{"speaker":"Unknown","startTime":859.32,"endTime":863.31,"body":"things and change the haggis"},{"speaker":"Unknown","startTime":863.31,"endTime":868.35,"body":"recipe because you guys can't"},{"speaker":"Unknown","startTime":863.31,"endTime":868.35,"body":"use lunch. So when I go to"},{"speaker":"Unknown","startTime":868.35,"endTime":872.07,"body":"America and get haggis, the"},{"speaker":"Unknown","startTime":868.35,"endTime":872.07,"body":"pitchers over there, they don't"},{"speaker":"Unknown","startTime":872.07,"endTime":876.63,"body":"use lungs. They always put an"},{"speaker":"Unknown","startTime":872.07,"endTime":876.63,"body":"extra lover which completely"},{"speaker":"Unknown","startTime":876.63,"endTime":881.34,"body":"changes it is not nice. It just"},{"speaker":"Unknown","startTime":876.63,"endTime":881.34,"body":"delivery and becomes too lovely"},{"speaker":"Unknown","startTime":881.34,"endTime":885.6,"body":"to Gainey and so I've replaced"},{"speaker":"Unknown","startTime":881.34,"endTime":885.6,"body":"that with I think there's an"},{"speaker":"Unknown","startTime":885.6,"endTime":889.53,"body":"option of ground checking or"},{"speaker":"Unknown","startTime":885.6,"endTime":889.53,"body":"ground port. And basically what"},{"speaker":"Unknown","startTime":889.53,"endTime":892.83,"body":"the what as you know as a chef"},{"speaker":"Unknown","startTime":889.53,"endTime":892.83,"body":"lungs don't actually taste the"},{"speaker":"Unknown","startTime":892.83,"endTime":897.36,"body":"venison but they provide you"},{"speaker":"Unknown","startTime":892.83,"endTime":897.36,"body":"know they bring things together."},{"speaker":"Unknown","startTime":897.36,"endTime":899.88,"body":"We got like an egg white. I"},{"speaker":"Unknown","startTime":897.36,"endTime":899.88,"body":"would think you know when it's"},{"speaker":"Unknown","startTime":899.88,"endTime":902.85,"body":"done soiled and meant it's a"},{"speaker":"Unknown","startTime":899.88,"endTime":902.85,"body":"filler, as opposed to something"},{"speaker":"Unknown","startTime":902.85,"endTime":905.76,"body":"that's going to flavor. And I"},{"speaker":"Unknown","startTime":902.85,"endTime":905.76,"body":"was trying to think is something"},{"speaker":"Unknown","startTime":905.79,"endTime":909.69,"body":"how would background pork in"},{"speaker":"Unknown","startTime":905.79,"endTime":909.69,"body":"their work to create that film"},{"speaker":"Unknown","startTime":909.72,"endTime":913.23,"body":"that doesn't give you that"},{"speaker":"Unknown","startTime":909.72,"endTime":913.23,"body":"lovely taste. But the reality is"},{"speaker":"Unknown","startTime":913.23,"endTime":916.89,"body":"the goodness, I've got a"},{"speaker":"Unknown","startTime":913.23,"endTime":916.89,"body":"Scotland's publisher, but the"},{"speaker":"Unknown","startTime":916.89,"endTime":919.41,"body":"book was written for the"},{"speaker":"Unknown","startTime":916.89,"endTime":919.41,"body":"American market. So I spend most"},{"speaker":"Unknown","startTime":919.5,"endTime":923.61,"body":"well, a lot of my time in the"},{"speaker":"Unknown","startTime":919.5,"endTime":923.61,"body":"US. And I do demonstrations. And"},{"speaker":"Unknown","startTime":923.61,"endTime":927.87,"body":"my first book that came out was"},{"speaker":"Unknown","startTime":923.61,"endTime":927.87,"body":"a cookery course. So I wanted to"},{"speaker":"Unknown","startTime":927.87,"endTime":931.26,"body":"teach people to cook. So I had"},{"speaker":"Unknown","startTime":927.87,"endTime":931.26,"body":"everything in there, I had, you"},{"speaker":"Unknown","startTime":931.26,"endTime":935.01,"body":"know, basic sauces, how to chop"},{"speaker":"Unknown","startTime":931.26,"endTime":935.01,"body":"an onion, how to break down a"},{"speaker":"Unknown","startTime":935.01,"endTime":939.66,"body":"check in how to make beef gravy,"},{"speaker":"Unknown","startTime":935.01,"endTime":939.66,"body":"how to make a curry, how to make"},{"speaker":"Unknown","startTime":939.66,"endTime":942.45,"body":"a result of properly, how to"},{"speaker":"Unknown","startTime":939.66,"endTime":942.45,"body":"make pastry and all these"},{"speaker":"Unknown","startTime":942.45,"endTime":944.79,"body":"fundamental skills that you"},{"speaker":"Unknown","startTime":942.45,"endTime":944.79,"body":"would have learned that skill."},{"speaker":"Unknown","startTime":945.63,"endTime":948.27,"body":"That's what I wrote. And then I"},{"speaker":"Unknown","startTime":945.63,"endTime":948.27,"body":"started traveling and going to"},{"speaker":"Unknown","startTime":948.27,"endTime":951.12,"body":"the States and I became"},{"speaker":"Unknown","startTime":948.27,"endTime":951.12,"body":"Scotland's national chef. And I"},{"speaker":"Unknown","startTime":951.12,"endTime":955.02,"body":"had this book out, and everybody"},{"speaker":"Unknown","startTime":951.12,"endTime":955.02,"body":"was buying book Thinking, it was"},{"speaker":"Unknown","startTime":955.02,"endTime":958.98,"body":"Scottish, when other women come"},{"speaker":"Unknown","startTime":955.02,"endTime":958.98,"body":"up to me in New York and said, I"},{"speaker":"Unknown","startTime":959.13,"endTime":962.28,"body":"totally love your Scottish"},{"speaker":"Unknown","startTime":959.13,"endTime":962.28,"body":"telomere serve as the best I've"},{"speaker":"Unknown","startTime":962.28,"endTime":966.99,"body":"ever tasted. And had explained"},{"speaker":"Unknown","startTime":962.28,"endTime":966.99,"body":"to me was actually an Italian"},{"speaker":"Unknown","startTime":966.99,"endTime":971.04,"body":"tiramisu, it was just cooking"},{"speaker":"Unknown","startTime":966.99,"endTime":971.04,"body":"fundamentals. So I cannot ever"},{"speaker":"Unknown","startTime":971.04,"endTime":974.94,"body":"it was called Kitchen essentials"},{"speaker":"Unknown","startTime":971.04,"endTime":974.94,"body":"that and that was going back to"},{"speaker":"Unknown","startTime":974.94,"endTime":979.08,"body":"my kind of teaching my teaching"},{"speaker":"Unknown","startTime":974.94,"endTime":979.08,"body":"days of, and I just wanted to"},{"speaker":"Unknown","startTime":979.08,"endTime":981.63,"body":"get really good cookery course,"},{"speaker":"Unknown","startTime":979.08,"endTime":981.63,"body":"for folks who probably wouldn't"},{"speaker":"Unknown","startTime":981.66,"endTime":986.88,"body":"cook much. So I felt like oh"},{"speaker":"Unknown","startTime":981.66,"endTime":986.88,"body":"god, North America, a book that"},{"speaker":"Unknown","startTime":986.88,"endTime":992.67,"body":"was Scottish. So I wrote the"},{"speaker":"Unknown","startTime":986.88,"endTime":992.67,"body":"book through lockdown. About"},{"speaker":"Unknown","startTime":992.67,"endTime":995.22,"body":"every Scottish cookbook I could"},{"speaker":"Unknown","startTime":992.67,"endTime":995.22,"body":"find, and I wasn't overly"},{"speaker":"Unknown","startTime":995.22,"endTime":999.03,"body":"impressed with what I saw. And"},{"speaker":"Unknown","startTime":995.22,"endTime":999.03,"body":"there was none that were really"},{"speaker":"Unknown","startTime":999.03,"endTime":1001.76,"body":"written for a modern kitchen,"},{"speaker":"Unknown","startTime":999.03,"endTime":1001.76,"body":"there was none that were written"},{"speaker":"Unknown","startTime":1001.76,"endTime":1005.78,"body":"for, the way we bind shop, you"},{"speaker":"Unknown","startTime":1001.76,"endTime":1005.78,"body":"know, a lot of this stuff I used"},{"speaker":"Unknown","startTime":1005.78,"endTime":1009.41,"body":"in the book, a lot of a lot of"},{"speaker":"Unknown","startTime":1005.78,"endTime":1009.41,"body":"recipes made the book because I"},{"speaker":"Unknown","startTime":1009.41,"endTime":1013.25,"body":"could buy the ingredients from"},{"speaker":"Unknown","startTime":1009.41,"endTime":1013.25,"body":"Amazon, you know, things like"},{"speaker":"Unknown","startTime":1013.25,"endTime":1016.64,"body":"blood pudding, you know, I could"},{"speaker":"Unknown","startTime":1013.25,"endTime":1016.64,"body":"buy the skins, I could buy dried"},{"speaker":"Unknown","startTime":1016.67,"endTime":1020.45,"body":"blood, I could buy the little"},{"speaker":"Unknown","startTime":1016.67,"endTime":1020.45,"body":"gun that fishes the maximum of"},{"speaker":"Unknown","startTime":1020.45,"endTime":1023.63,"body":"the skins. And you know, sitting"},{"speaker":"Unknown","startTime":1020.45,"endTime":1023.63,"body":"in front of my computer in the"},{"speaker":"Unknown","startTime":1023.63,"endTime":1028.49,"body":"spare room writing those books,"},{"speaker":"Unknown","startTime":1023.63,"endTime":1028.49,"body":"and login into my Amazon account"},{"speaker":"Unknown","startTime":1028.49,"endTime":1031.46,"body":"to see if someone can buy the"},{"speaker":"Unknown","startTime":1028.49,"endTime":1031.46,"body":"ingredients that we need a"},{"speaker":"Unknown","startTime":1031.46,"endTime":1035.3,"body":"change that button. And another"},{"speaker":"Unknown","startTime":1031.46,"endTime":1035.3,"body":"thing I wanted to do is, as an"},{"speaker":"Unknown","startTime":1035.3,"endTime":1039.68,"body":"educator, I write as I teach"},{"speaker":"Unknown","startTime":1035.3,"endTime":1039.68,"body":"separate loads of detail and"},{"speaker":"Unknown","startTime":1039.68,"endTime":1043.31,"body":"upper and loads of things that"},{"speaker":"Unknown","startTime":1039.68,"endTime":1043.31,"body":"you know a little story about"},{"speaker":"Unknown","startTime":1043.31,"endTime":1045.44,"body":"how I used to do it, and it"},{"speaker":"Unknown","startTime":1043.31,"endTime":1045.44,"body":"never worked really well. And"},{"speaker":"Unknown","startTime":1045.44,"endTime":1048.02,"body":"this is how I do it now and this"},{"speaker":"Unknown","startTime":1045.44,"endTime":1048.02,"body":"is what I've learned. And it's a"},{"speaker":"Unknown","startTime":1048.02,"endTime":1052.97,"body":"kind of journey. But every every"},{"speaker":"Unknown","startTime":1048.02,"endTime":1052.97,"body":"recipe has got a picture as"},{"speaker":"Unknown","startTime":1052.97,"endTime":1057.02,"body":"well, which I think's important."},{"speaker":"Unknown","startTime":1052.97,"endTime":1057.02,"body":"And it's far more than kitchen."},{"speaker":"Unknown","startTime":1057.05,"endTime":1061.7,"body":"So that was this sort of driving"},{"speaker":"Unknown","startTime":1057.05,"endTime":1061.7,"body":"force. But again, it was very"},{"speaker":"Unknown","startTime":1061.7,"endTime":1065.3,"body":"much a straightener from, from a"},{"speaker":"Unknown","startTime":1061.7,"endTime":1065.3,"body":"power house and the US and"},{"speaker":"Unknown","startTime":1065.3,"endTime":1065.9,"body":"Canada."},{"speaker":"Chris Spear","startTime":1066.47,"endTime":1068.3,"body":"Well, I appreciate"},{"speaker":"Chris Spear","startTime":1066.47,"endTime":1068.3,"body":"that. Because you know, as a"},{"speaker":"Chris Spear","startTime":1068.3,"endTime":1072.38,"body":"chef, I love to be, you know, I"},{"speaker":"Chris Spear","startTime":1068.3,"endTime":1072.38,"body":"love to learn new recipes. I"},{"speaker":"Chris Spear","startTime":1072.38,"endTime":1074.6,"body":"love to be inspired. I buy a lot"},{"speaker":"Chris Spear","startTime":1072.38,"endTime":1074.6,"body":"of international cookbooks. But"},{"speaker":"Chris Spear","startTime":1074.6,"endTime":1078.92,"body":"so often I will buy a book,"},{"speaker":"Chris Spear","startTime":1074.6,"endTime":1078.92,"body":"let's say a Spanish cookbook."},{"speaker":"Chris Spear","startTime":1079.19,"endTime":1082.19,"body":"And then I look at I'm like, Oh,"},{"speaker":"Chris Spear","startTime":1079.19,"endTime":1082.19,"body":"that's interesting. Literally"},{"speaker":"Chris Spear","startTime":1082.19,"endTime":1084.92,"body":"half the ingredients I can't get"},{"speaker":"Chris Spear","startTime":1082.19,"endTime":1084.92,"body":"here like so at that point is"},{"speaker":"Chris Spear","startTime":1084.92,"endTime":1088.34,"body":"just inspiration, or I'm having"},{"speaker":"Chris Spear","startTime":1084.92,"endTime":1088.34,"body":"to, you know, figure out a way"},{"speaker":"Chris Spear","startTime":1088.34,"endTime":1092.6,"body":"to retrofit it with what I have."},{"speaker":"Chris Spear","startTime":1088.34,"endTime":1092.6,"body":"So I have a book where you said,"},{"speaker":"Chris Spear","startTime":1092.63,"endTime":1095.54,"body":"oh, yeah, I don't, I would have"},{"speaker":"Chris Spear","startTime":1092.63,"endTime":1095.54,"body":"put more liver in like with the"},{"speaker":"Chris Spear","startTime":1095.54,"endTime":1099.08,"body":"haggis. If I didn't know, I"},{"speaker":"Chris Spear","startTime":1095.54,"endTime":1099.08,"body":"would just look and say, I can't"},{"speaker":"Chris Spear","startTime":1099.08,"endTime":1101.69,"body":"get lungs as put more liver in."},{"speaker":"Chris Spear","startTime":1099.08,"endTime":1101.69,"body":"So to have someone who's"},{"speaker":"Chris Spear","startTime":1101.69,"endTime":1103.91,"body":"actually said, like, no, don't"},{"speaker":"Chris Spear","startTime":1101.69,"endTime":1103.91,"body":"do that, here's what you're"},{"speaker":"Chris Spear","startTime":1103.91,"endTime":1104.75,"body":"going to do instead."},{"speaker":"Unknown","startTime":1105.47,"endTime":1108.98,"body":"But again, it was"},{"speaker":"Unknown","startTime":1105.47,"endTime":1108.98,"body":"really, really pleasing for me"},{"speaker":"Unknown","startTime":1108.98,"endTime":1113.21,"body":"that an American note of"},{"speaker":"Unknown","startTime":1108.98,"endTime":1113.21,"body":"Canadian publisher Penguin, and"},{"speaker":"Unknown","startTime":1113.24,"endTime":1116.12,"body":"got a hold of the book and"},{"speaker":"Unknown","startTime":1113.24,"endTime":1116.12,"body":"thought this is perfect for"},{"speaker":"Unknown","startTime":1116.12,"endTime":1119.39,"body":"North America. And when I went"},{"speaker":"Unknown","startTime":1116.12,"endTime":1119.39,"body":"on at a couple of publishers who"},{"speaker":"Unknown","startTime":1119.39,"endTime":1123.62,"body":"wanted to take on in the end,"},{"speaker":"Unknown","startTime":1119.39,"endTime":1123.62,"body":"one in the US one in Canada, and"},{"speaker":"Unknown","startTime":1124.43,"endTime":1129.11,"body":"I was just so chuffed that the"},{"speaker":"Unknown","startTime":1124.43,"endTime":1129.11,"body":"saw what the book was all about,"},{"speaker":"Unknown","startTime":1129.14,"endTime":1132.89,"body":"and what the market for that"},{"speaker":"Unknown","startTime":1129.14,"endTime":1132.89,"body":"book was, you know, so I think"},{"speaker":"Unknown","startTime":1132.89,"endTime":1136.13,"body":"within the book as well, there's"},{"speaker":"Unknown","startTime":1132.89,"endTime":1136.13,"body":"loads of beautiful photography"},{"speaker":"Unknown","startTime":1136.13,"endTime":1139.85,"body":"of Scotland. And again, it was"},{"speaker":"Unknown","startTime":1136.13,"endTime":1139.85,"body":"one of my one of my main sort of"},{"speaker":"Unknown","startTime":1139.85,"endTime":1145.58,"body":"pet ideas that we should be"},{"speaker":"Unknown","startTime":1139.85,"endTime":1145.58,"body":"using the glorious landscapes of"},{"speaker":"Unknown","startTime":1145.58,"endTime":1149.66,"body":"Scotland to share with a book"},{"speaker":"Unknown","startTime":1145.58,"endTime":1149.66,"body":"because I think it goes hand in"},{"speaker":"Unknown","startTime":1149.66,"endTime":1154.85,"body":"hand, you know, food and"},{"speaker":"Unknown","startTime":1149.66,"endTime":1154.85,"body":"landscape. Maker out meat, that"},{"speaker":"Unknown","startTime":1154.85,"endTime":1155.54,"body":"whole book."},{"speaker":"Chris Spear","startTime":1156.02,"endTime":1158.33,"body":"It's absolutely"},{"speaker":"Chris Spear","startTime":1156.02,"endTime":1158.33,"body":"beautiful. It makes me want to"},{"speaker":"Chris Spear","startTime":1158.33,"endTime":1163.19,"body":"move there. You know, you"},{"speaker":"Chris Spear","startTime":1158.33,"endTime":1163.19,"body":"clearly enjoy teaching. Where"},{"speaker":"Chris Spear","startTime":1163.19,"endTime":1166.31,"body":"did that come from? Because, you"},{"speaker":"Chris Spear","startTime":1163.19,"endTime":1166.31,"body":"know, a lot of chefs in the"},{"speaker":"Chris Spear","startTime":1166.31,"endTime":1170.33,"body":"kitchen they, they mentor and"},{"speaker":"Chris Spear","startTime":1166.31,"endTime":1170.33,"body":"they teach but I do think that."},{"speaker":"Chris Spear","startTime":1171.14,"endTime":1172.91,"body":"I don't want to say it's either"},{"speaker":"Chris Spear","startTime":1171.14,"endTime":1172.91,"body":"something you have or you don't"},{"speaker":"Chris Spear","startTime":1172.91,"endTime":1175.7,"body":"but not every person who's a"},{"speaker":"Chris Spear","startTime":1172.91,"endTime":1175.7,"body":"chef is necessarily a good"},{"speaker":"Chris Spear","startTime":1175.7,"endTime":1179.24,"body":"teacher. So where does that part"},{"speaker":"Chris Spear","startTime":1175.7,"endTime":1179.24,"body":"come from? Because you really"},{"speaker":"Chris Spear","startTime":1179.24,"endTime":1182.09,"body":"seem invested in wanting to"},{"speaker":"Chris Spear","startTime":1179.24,"endTime":1182.09,"body":"teach, you know, you're talking"},{"speaker":"Chris Spear","startTime":1182.09,"endTime":1184.43,"body":"about working with young"},{"speaker":"Chris Spear","startTime":1182.09,"endTime":1184.43,"body":"children and just educating"},{"speaker":"Chris Spear","startTime":1184.43,"endTime":1186.95,"body":"people like me and my audience."},{"speaker":"Chris Spear","startTime":1184.43,"endTime":1186.95,"body":"Where does that come from?"},{"speaker":"Unknown","startTime":1187.19,"endTime":1189.86,"body":"Yeah, I mean, my day"},{"speaker":"Unknown","startTime":1187.19,"endTime":1189.86,"body":"jobs in education, so I'm"},{"speaker":"Unknown","startTime":1189.86,"endTime":1194.24,"body":"Executive Chef at the classical"},{"speaker":"Unknown","startTime":1189.86,"endTime":1194.24,"body":"College, and I've been I've been"},{"speaker":"Unknown","startTime":1194.24,"endTime":1199.52,"body":"at that college since 1988. So I"},{"speaker":"Unknown","startTime":1194.24,"endTime":1199.52,"body":"was a student at that college."},{"speaker":"Unknown","startTime":1201.05,"endTime":1204.2,"body":"And when I was at college, there"},{"speaker":"Unknown","startTime":1201.05,"endTime":1204.2,"body":"was no no full time no one went"},{"speaker":"Unknown","startTime":1204.2,"endTime":1209.15,"body":"full time everyone was linked to"},{"speaker":"Unknown","startTime":1204.2,"endTime":1209.15,"body":"the job. So I was part time I"},{"speaker":"Unknown","startTime":1209.15,"endTime":1212.51,"body":"used to do two nights a week"},{"speaker":"Unknown","startTime":1209.15,"endTime":1212.51,"body":"Twilight classes. And I did that"},{"speaker":"Unknown","startTime":1212.51,"endTime":1216.71,"body":"for three years. I graduated."},{"speaker":"Unknown","startTime":1212.51,"endTime":1216.71,"body":"And then a year later, I was"},{"speaker":"Unknown","startTime":1216.71,"endTime":1220.01,"body":"asked to come back and cover a"},{"speaker":"Unknown","startTime":1216.71,"endTime":1220.01,"body":"class. So there was a lecture,"},{"speaker":"Unknown","startTime":1220.43,"endTime":1224.24,"body":"who had had to go to the dentist"},{"speaker":"Unknown","startTime":1220.43,"endTime":1224.24,"body":"or wherever they had to do. And"},{"speaker":"Unknown","startTime":1224.24,"endTime":1227.06,"body":"I was asked, Would I come in and"},{"speaker":"Unknown","startTime":1224.24,"endTime":1227.06,"body":"cover this class on this"},{"speaker":"Unknown","startTime":1227.06,"endTime":1229.91,"body":"particular Wednesday. 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So that"},{"speaker":"Unknown","startTime":1237.53,"endTime":1242.69,"body":"every single Wedensday for 13"},{"speaker":"Unknown","startTime":1242.69,"endTime":1246.47,"body":"years at college, that's a long"},{"speaker":"Unknown","startTime":1242.69,"endTime":1246.47,"body":"fill in period there, I have no."},{"speaker":"Unknown","startTime":1247.04,"endTime":1249.92,"body":"And I had loads of big massive"},{"speaker":"Unknown","startTime":1247.04,"endTime":1249.92,"body":"jobs, I was running some of the"},{"speaker":"Unknown","startTime":1249.92,"endTime":1253.58,"body":"biggest food companies in"},{"speaker":"Unknown","startTime":1249.92,"endTime":1253.58,"body":"Scotland. And I used to go for"},{"speaker":"Unknown","startTime":1253.58,"endTime":1256.52,"body":"interviews for next job or"},{"speaker":"Unknown","startTime":1253.58,"endTime":1256.52,"body":"anything like that. And you"},{"speaker":"Unknown","startTime":1256.52,"endTime":1258.83,"body":"know, the back they say, Have"},{"speaker":"Unknown","startTime":1256.52,"endTime":1258.83,"body":"you any questions, and I say, I"},{"speaker":"Unknown","startTime":1258.83,"endTime":1261.83,"body":"don't have any questions, but"},{"speaker":"Unknown","startTime":1258.83,"endTime":1261.83,"body":"I'd need to let you know that I"},{"speaker":"Unknown","startTime":1261.83,"endTime":1265.73,"body":"need every Wednesday off. So I"},{"speaker":"Unknown","startTime":1261.83,"endTime":1265.73,"body":"used to take every Wednesday off"},{"speaker":"Unknown","startTime":1265.73,"endTime":1269.51,"body":"from my job and work the weekend"},{"speaker":"Unknown","startTime":1265.73,"endTime":1269.51,"body":"so that I could teach. And then"},{"speaker":"Unknown","startTime":1269.51,"endTime":1274.49,"body":"in 2010, I did the reverse, I"},{"speaker":"Unknown","startTime":1269.51,"endTime":1274.49,"body":"went through 10 College and part"},{"speaker":"Unknown","startTime":1274.49,"endTime":1278.24,"body":"time industry. And I've really"},{"speaker":"Unknown","startTime":1274.49,"endTime":1278.24,"body":"been there ever since it's been"},{"speaker":"Unknown","startTime":1278.24,"endTime":1281.33,"body":"a massive, massive part of my"},{"speaker":"Unknown","startTime":1278.24,"endTime":1281.33,"body":"career. It's been it's been"},{"speaker":"Unknown","startTime":1281.33,"endTime":1284.93,"body":"teaching and working in"},{"speaker":"Unknown","startTime":1281.33,"endTime":1284.93,"body":"education. And I think I think"},{"speaker":"Unknown","startTime":1285.41,"endTime":1286.82,"body":"I'll be doing it till I retire."},{"speaker":"Chris Spear","startTime":1287.48,"endTime":1289.73,"body":"I have a lot of"},{"speaker":"Chris Spear","startTime":1287.48,"endTime":1289.73,"body":"people who I know listen to the"},{"speaker":"Chris Spear","startTime":1289.73,"endTime":1293.12,"body":"show who are on the younger end,"},{"speaker":"Chris Spear","startTime":1289.73,"endTime":1293.12,"body":"maybe they're just starting"},{"speaker":"Chris Spear","startTime":1293.12,"endTime":1296.06,"body":"their culinary career. So what"},{"speaker":"Chris Spear","startTime":1293.12,"endTime":1296.06,"body":"would you say to someone who is"},{"speaker":"Chris Spear","startTime":1296.06,"endTime":1301.13,"body":"maybe 18, just out of high"},{"speaker":"Chris Spear","startTime":1296.06,"endTime":1301.13,"body":"school or early 20s and wants to"},{"speaker":"Chris Spear","startTime":1301.16,"endTime":1304.25,"body":"maybe pursue a career in"},{"speaker":"Chris Spear","startTime":1301.16,"endTime":1304.25,"body":"cooking? Do you have any advice,"},{"speaker":"Chris Spear","startTime":1304.28,"endTime":1305.09,"body":"whether it be"},{"speaker":"Unknown","startTime":1305.18,"endTime":1310.55,"body":"where to start or just"},{"speaker":"Unknown","startTime":1305.18,"endTime":1310.55,"body":"anything you have? I think the"},{"speaker":"Unknown","startTime":1310.55,"endTime":1312.83,"body":"first thing you do is get in"},{"speaker":"Unknown","startTime":1310.55,"endTime":1312.83,"body":"touch with your local college,"},{"speaker":"Unknown","startTime":1312.92,"endTime":1316.22,"body":"you know, getting qualified,"},{"speaker":"Unknown","startTime":1312.92,"endTime":1316.22,"body":"particularly in the US and"},{"speaker":"Unknown","startTime":1316.22,"endTime":1319.73,"body":"Canada. It's fatal, I think, you"},{"speaker":"Unknown","startTime":1316.22,"endTime":1319.73,"body":"know, because it's fairly"},{"speaker":"Unknown","startTime":1319.73,"endTime":1323.18,"body":"difficult to move up that career"},{"speaker":"Unknown","startTime":1319.73,"endTime":1323.18,"body":"ladder without the paperwork."},{"speaker":"Unknown","startTime":1323.21,"endTime":1326.0,"body":"And when you're younger, you"},{"speaker":"Unknown","startTime":1323.21,"endTime":1326.0,"body":"don't appreciate that you need"},{"speaker":"Unknown","startTime":1326.0,"endTime":1328.94,"body":"that. But if you can go to"},{"speaker":"Unknown","startTime":1326.0,"endTime":1328.94,"body":"college, if you've got college,"},{"speaker":"Unknown","startTime":1328.97,"endTime":1333.71,"body":"definitely. The other thing is"},{"speaker":"Unknown","startTime":1328.97,"endTime":1333.71,"body":"you have to work in good places."},{"speaker":"Unknown","startTime":1334.52,"endTime":1338.9,"body":"So pick up a gate book, and find"},{"speaker":"Unknown","startTime":1334.52,"endTime":1338.9,"body":"the best restaurant local to you"},{"speaker":"Unknown","startTime":1339.89,"endTime":1343.64,"body":"and ask for a job. And the other"},{"speaker":"Unknown","startTime":1339.89,"endTime":1343.64,"body":"thing is make sure you work for"},{"speaker":"Unknown","startTime":1343.64,"endTime":1346.49,"body":"nice people, you know, you've"},{"speaker":"Unknown","startTime":1343.64,"endTime":1346.49,"body":"got to wake up in the morning,"},{"speaker":"Unknown","startTime":1347.09,"endTime":1349.52,"body":"and actually want to get out"},{"speaker":"Unknown","startTime":1347.09,"endTime":1349.52,"body":"your bed and go work in that"},{"speaker":"Unknown","startTime":1349.52,"endTime":1352.46,"body":"place. Because if you're in a"},{"speaker":"Unknown","startTime":1349.52,"endTime":1352.46,"body":"job that you don't like, or the"},{"speaker":"Unknown","startTime":1352.46,"endTime":1355.16,"body":"people are horrible, find"},{"speaker":"Unknown","startTime":1352.46,"endTime":1355.16,"body":"another one. Because there's"},{"speaker":"Unknown","startTime":1355.16,"endTime":1358.43,"body":"plenty of good kitchens out"},{"speaker":"Unknown","startTime":1355.16,"endTime":1358.43,"body":"there be nice people who will"},{"speaker":"Unknown","startTime":1358.43,"endTime":1359.18,"body":"look after you."},{"speaker":"Chris Spear","startTime":1360.02,"endTime":1362.12,"body":"You've been in the"},{"speaker":"Chris Spear","startTime":1360.02,"endTime":1362.12,"body":"industry long enough that I'm"},{"speaker":"Chris Spear","startTime":1362.12,"endTime":1365.0,"body":"sure you've seen a little shift"},{"speaker":"Chris Spear","startTime":1362.12,"endTime":1365.0,"body":"in that right kitchens were not"},{"speaker":"Chris Spear","startTime":1365.0,"endTime":1367.88,"body":"always the nicest, and they're"},{"speaker":"Chris Spear","startTime":1365.0,"endTime":1367.88,"body":"not always still the nicest"},{"speaker":"Chris Spear","startTime":1367.88,"endTime":1368.81,"body":"places to work."},{"speaker":"Unknown","startTime":1369.83,"endTime":1371.51,"body":"I think there's a"},{"speaker":"Unknown","startTime":1369.83,"endTime":1371.51,"body":"massive change, particularly"},{"speaker":"Unknown","startTime":1371.72,"endTime":1375.23,"body":"since COVID, I think the hours"},{"speaker":"Unknown","startTime":1371.72,"endTime":1375.23,"body":"have gone down, their money has"},{"speaker":"Unknown","startTime":1375.23,"endTime":1380.84,"body":"gone up. And I think conditions"},{"speaker":"Unknown","startTime":1375.23,"endTime":1380.84,"body":"and how people, how people look"},{"speaker":"Unknown","startTime":1380.84,"endTime":1385.16,"body":"after people makes a big"},{"speaker":"Unknown","startTime":1380.84,"endTime":1385.16,"body":"difference. And the reason the"},{"speaker":"Unknown","startTime":1385.16,"endTime":1390.17,"body":"reason being, I think the next"},{"speaker":"Unknown","startTime":1385.16,"endTime":1390.17,"body":"generation coming through, are"},{"speaker":"Unknown","startTime":1390.17,"endTime":1393.17,"body":"brighter than I ever was,"},{"speaker":"Unknown","startTime":1390.17,"endTime":1393.17,"body":"they'll get much more knowledge,"},{"speaker":"Unknown","startTime":1393.47,"endTime":1396.14,"body":"and they've got all the"},{"speaker":"Unknown","startTime":1393.47,"endTime":1396.14,"body":"information at the fingertips,"},{"speaker":"Unknown","startTime":1396.17,"endTime":1398.87,"body":"you know, they've got a mobile"},{"speaker":"Unknown","startTime":1396.17,"endTime":1398.87,"body":"phone. So if they're having a"},{"speaker":"Unknown","startTime":1398.87,"endTime":1402.56,"body":"bad day, they can, they can go"},{"speaker":"Unknown","startTime":1398.87,"endTime":1402.56,"body":"for the break, jump on the phone"},{"speaker":"Unknown","startTime":1402.56,"endTime":1405.74,"body":"and get another job. Whereas"},{"speaker":"Unknown","startTime":1402.56,"endTime":1405.74,"body":"when I was younger, there was no"},{"speaker":"Unknown","startTime":1405.74,"endTime":1409.73,"body":"jobs. So if you'd manage to work"},{"speaker":"Unknown","startTime":1405.74,"endTime":1409.73,"body":"in a great kitchen, you just"},{"speaker":"Unknown","startTime":1409.73,"endTime":1414.11,"body":"have to you just have to get on"},{"speaker":"Unknown","startTime":1409.73,"endTime":1414.11,"body":"a bed, you know, and stick"},{"speaker":"Unknown","startTime":1414.11,"endTime":1416.96,"body":"around until you got it. Right."},{"speaker":"Unknown","startTime":1414.11,"endTime":1416.96,"body":"So it's completely different."},{"speaker":"Unknown","startTime":1417.41,"endTime":1420.98,"body":"It's a completely different"},{"speaker":"Unknown","startTime":1417.41,"endTime":1420.98,"body":"world. And I think it certainly"},{"speaker":"Unknown","startTime":1421.01,"endTime":1424.88,"body":"changed for the better. And I"},{"speaker":"Unknown","startTime":1421.01,"endTime":1424.88,"body":"think it's something I think all"},{"speaker":"Unknown","startTime":1424.88,"endTime":1427.43,"body":"chefs have to work towards, and"},{"speaker":"Unknown","startTime":1424.88,"endTime":1427.43,"body":"make sure that that next"},{"speaker":"Unknown","startTime":1427.43,"endTime":1431.96,"body":"generation know that this is"},{"speaker":"Unknown","startTime":1427.43,"endTime":1431.96,"body":"actually an amazing career. You"},{"speaker":"Unknown","startTime":1431.96,"endTime":1435.53,"body":"know, it's not all just bad"},{"speaker":"Unknown","startTime":1431.96,"endTime":1435.53,"body":"hours and horrible people to"},{"speaker":"Unknown","startTime":1435.53,"endTime":1439.01,"body":"work for. It's, it's there's"},{"speaker":"Unknown","startTime":1435.53,"endTime":1439.01,"body":"some great opportunities out"},{"speaker":"Unknown","startTime":1439.01,"endTime":1443.15,"body":"there. You know, and I know a"},{"speaker":"Unknown","startTime":1439.01,"endTime":1443.15,"body":"lot of chefs, I've got amazing"},{"speaker":"Unknown","startTime":1443.39,"endTime":1446.54,"body":"stories to tell of where the"},{"speaker":"Unknown","startTime":1443.39,"endTime":1446.54,"body":"work and where they've been and"},{"speaker":"Unknown","startTime":1446.54,"endTime":1449.36,"body":"where they've traveled and, and"},{"speaker":"Unknown","startTime":1446.54,"endTime":1449.36,"body":"things like that, you know, it's"},{"speaker":"Unknown","startTime":1449.36,"endTime":1454.07,"body":"a fantastic career. And I'm just"},{"speaker":"Unknown","startTime":1449.36,"endTime":1454.07,"body":"glad I found fit a young age,"},{"speaker":"Unknown","startTime":1454.4,"endTime":1454.7,"body":"and you"},{"speaker":"Chris Spear","startTime":1454.7,"endTime":1458.6,"body":"still do teach"},{"speaker":"Chris Spear","startTime":1454.7,"endTime":1458.6,"body":"younger kids like through your,"},{"speaker":"Chris Spear","startTime":1458.96,"endTime":1461.99,"body":"like volunteer time how to cook"},{"speaker":"Chris Spear","startTime":1458.96,"endTime":1461.99,"body":"or do some cooking"},{"speaker":"Unknown","startTime":1462.29,"endTime":1464.75,"body":"through my national"},{"speaker":"Unknown","startTime":1462.29,"endTime":1464.75,"body":"chef role. Yeah, go into"},{"speaker":"Unknown","startTime":1465.2,"endTime":1468.74,"body":"everything from kindergarten to"},{"speaker":"Unknown","startTime":1465.2,"endTime":1468.74,"body":"elementary to high schools, and"},{"speaker":"Unknown","startTime":1468.74,"endTime":1472.73,"body":"other colleges, and I do and"},{"speaker":"Unknown","startTime":1468.74,"endTime":1472.73,"body":"presence and, you know, whatever"},{"speaker":"Unknown","startTime":1472.73,"endTime":1478.07,"body":"this fit does me, you know, a"},{"speaker":"Unknown","startTime":1472.73,"endTime":1478.07,"body":"lot during that kind of"},{"speaker":"Unknown","startTime":1478.1,"endTime":1482.72,"body":"outreach. And I'm probably in"},{"speaker":"Unknown","startTime":1478.1,"endTime":1482.72,"body":"about four skills a month at the"},{"speaker":"Unknown","startTime":1482.72,"endTime":1486.32,"body":"minute. And it could be it could"},{"speaker":"Unknown","startTime":1482.72,"endTime":1486.32,"body":"be a kindergarten where they've"},{"speaker":"Unknown","startTime":1486.32,"endTime":1489.71,"body":"converted a room into a bakery"},{"speaker":"Unknown","startTime":1486.32,"endTime":1489.71,"body":"for little three, four and five"},{"speaker":"Unknown","startTime":1489.71,"endTime":1493.34,"body":"year old kids. So it's really"},{"speaker":"Unknown","startTime":1489.71,"endTime":1493.34,"body":"interesting how people are"},{"speaker":"Unknown","startTime":1493.34,"endTime":1496.64,"body":"engaging with we'd get some"},{"speaker":"Unknown","startTime":1493.34,"endTime":1496.64,"body":"primary skills and Scotland that"},{"speaker":"Unknown","startTime":1496.64,"endTime":1501.05,"body":"I can get and fantasies and and"},{"speaker":"Unknown","startTime":1496.64,"endTime":1501.05,"body":"to kitchen you know because the,"},{"speaker":"Unknown","startTime":1501.44,"endTime":1504.26,"body":"the need for young people to"},{"speaker":"Unknown","startTime":1501.44,"endTime":1504.26,"body":"learn to cook is absolutely"},{"speaker":"Unknown","startTime":1504.26,"endTime":1508.16,"body":"vital. And I'm not teaching"},{"speaker":"Unknown","startTime":1504.26,"endTime":1508.16,"body":"them. I'm not teaching them to"},{"speaker":"Unknown","startTime":1508.16,"endTime":1513.2,"body":"be chefs and teach them to live"},{"speaker":"Unknown","startTime":1508.16,"endTime":1513.2,"body":"well. You know, it's, it's"},{"speaker":"Unknown","startTime":1513.2,"endTime":1516.32,"body":"teaching them a life skill that"},{"speaker":"Unknown","startTime":1513.2,"endTime":1516.32,"body":"actually means life. And a"},{"speaker":"Unknown","startTime":1516.32,"endTime":1520.91,"body":"Scotland we've got some of the"},{"speaker":"Unknown","startTime":1516.32,"endTime":1520.91,"body":"worst health statistics"},{"speaker":"Unknown","startTime":1521.0,"endTime":1524.9,"body":"possible, you know, from"},{"speaker":"Unknown","startTime":1521.0,"endTime":1524.9,"body":"strokes, diabetes to obesity,"},{"speaker":"Unknown","startTime":1525.14,"endTime":1526.46,"body":"Scotland has it all."},{"speaker":"Chris Spear","startTime":1526.79,"endTime":1528.62,"body":"Why is that? Do you"},{"speaker":"Chris Spear","startTime":1526.79,"endTime":1528.62,"body":"have any insight,"},{"speaker":"Unknown","startTime":1529.52,"endTime":1532.31,"body":"I like to think it's a"},{"speaker":"Unknown","startTime":1529.52,"endTime":1532.31,"body":"lack of food education at a"},{"speaker":"Unknown","startTime":1532.31,"endTime":1535.94,"body":"young age. And I think there's a"},{"speaker":"Unknown","startTime":1532.31,"endTime":1535.94,"body":"lot of different factors, you"},{"speaker":"Unknown","startTime":1535.94,"endTime":1541.58,"body":"know, there's, you know, enter"},{"speaker":"Unknown","startTime":1535.94,"endTime":1541.58,"body":"settings and poverty, so people"},{"speaker":"Unknown","startTime":1541.58,"endTime":1546.53,"body":"that are struggling, will go to"},{"speaker":"Unknown","startTime":1541.58,"endTime":1546.53,"body":"convenience foods a lot quicker"},{"speaker":"Unknown","startTime":1546.53,"endTime":1550.22,"body":"than they would go pick up some"},{"speaker":"Unknown","startTime":1546.53,"endTime":1550.22,"body":"fresh food and cook. Again, it's"},{"speaker":"Unknown","startTime":1550.22,"endTime":1553.85,"body":"not just exclusively to"},{"speaker":"Unknown","startTime":1550.22,"endTime":1553.85,"body":"Scotland, but we, we seem to"},{"speaker":"Unknown","startTime":1553.85,"endTime":1559.34,"body":"home and a lot more, you know,"},{"speaker":"Unknown","startTime":1553.85,"endTime":1559.34,"body":"the life expectancy of poor"},{"speaker":"Unknown","startTime":1559.34,"endTime":1564.05,"body":"people from inner cities, as you"},{"speaker":"Unknown","startTime":1559.34,"endTime":1564.05,"body":"know, like, like two thirds of"},{"speaker":"Unknown","startTime":1564.05,"endTime":1568.43,"body":"what it would be just a mile,"},{"speaker":"Unknown","startTime":1564.05,"endTime":1568.43,"body":"you know, up the road, you know,"},{"speaker":"Unknown","startTime":1568.43,"endTime":1573.08,"body":"so it's, there's, there's a lot"},{"speaker":"Unknown","startTime":1568.43,"endTime":1573.08,"body":"to do. And I think that if we"},{"speaker":"Unknown","startTime":1573.08,"endTime":1576.32,"body":"teach young people to cook, you"},{"speaker":"Unknown","startTime":1573.08,"endTime":1576.32,"body":"know, and it's a slow burn, and"},{"speaker":"Unknown","startTime":1576.32,"endTime":1578.24,"body":"this isn't just against"},{"speaker":"Unknown","startTime":1576.32,"endTime":1578.24,"body":"Scotland, I think it's a whole"},{"speaker":"Unknown","startTime":1578.24,"endTime":1581.69,"body":"Western world. If we teach young"},{"speaker":"Unknown","startTime":1578.24,"endTime":1581.69,"body":"people to cook and understand"},{"speaker":"Unknown","startTime":1582.44,"endTime":1588.62,"body":"nutrition, and understand"},{"speaker":"Unknown","startTime":1582.44,"endTime":1588.62,"body":"cookery process, I think their"},{"speaker":"Unknown","startTime":1588.86,"endTime":1592.16,"body":"health will be better in the"},{"speaker":"Unknown","startTime":1588.86,"endTime":1592.16,"body":"later years, which means there's"},{"speaker":"Unknown","startTime":1592.16,"endTime":1597.23,"body":"less of a burden on everything"},{"speaker":"Unknown","startTime":1592.16,"endTime":1597.23,"body":"else is obviously in Scotland."},{"speaker":"Unknown","startTime":1597.77,"endTime":1602.9,"body":"We pay for we pay for the SEC,"},{"speaker":"Unknown","startTime":1597.77,"endTime":1602.9,"body":"everyone pays everyone puts in"},{"speaker":"Unknown","startTime":1602.93,"endTime":1606.41,"body":"for the NHS, so it's not"},{"speaker":"Unknown","startTime":1602.93,"endTime":1606.41,"body":"insurance, it's not self"},{"speaker":"Unknown","startTime":1606.41,"endTime":1609.95,"body":"provided. Anyone who's second"},{"speaker":"Unknown","startTime":1606.41,"endTime":1609.95,"body":"Scotland gets looked after for"},{"speaker":"Unknown","startTime":1609.95,"endTime":1615.26,"body":"free because of the NHS and, and"},{"speaker":"Unknown","startTime":1609.95,"endTime":1615.26,"body":"the cost of the NHS and for"},{"speaker":"Unknown","startTime":1615.26,"endTime":1619.07,"body":"years just gone up and up and up"},{"speaker":"Unknown","startTime":1615.26,"endTime":1619.07,"body":"and it's down to, you know, diet"},{"speaker":"Unknown","startTime":1619.7,"endTime":1621.83,"body":"and lifestyle. A lot of it is"},{"speaker":"Chris Spear","startTime":1622.43,"endTime":1624.59,"body":"my wife's a"},{"speaker":"Chris Spear","startTime":1622.43,"endTime":1624.59,"body":"registered dietician. Now she"},{"speaker":"Chris Spear","startTime":1624.59,"endTime":1628.22,"body":"used to be a chef. So she kind"},{"speaker":"Chris Spear","startTime":1624.59,"endTime":1628.22,"body":"of has combined her backgrounds"},{"speaker":"Chris Spear","startTime":1628.22,"endTime":1631.04,"body":"and she does a lot of"},{"speaker":"Chris Spear","startTime":1628.22,"endTime":1631.04,"body":"combination. Yeah, yeah, she"},{"speaker":"Chris Spear","startTime":1631.04,"endTime":1633.95,"body":"went to culinary school with me."},{"speaker":"Chris Spear","startTime":1631.04,"endTime":1633.95,"body":"She actually did her internship"},{"speaker":"Chris Spear","startTime":1633.95,"endTime":1637.94,"body":"in Wales for culinary school,"},{"speaker":"Chris Spear","startTime":1633.95,"endTime":1637.94,"body":"which is how we got this love"},{"speaker":"Chris Spear","startTime":1637.97,"endTime":1642.65,"body":"for over being over there. She"},{"speaker":"Chris Spear","startTime":1637.97,"endTime":1642.65,"body":"worked at the Celtic Manor, and"},{"speaker":"Chris Spear","startTime":1642.65,"endTime":1646.94,"body":"Carolyn showed that she got out"},{"speaker":"Chris Spear","startTime":1642.65,"endTime":1646.94,"body":"of college. So she went to"},{"speaker":"Chris Spear","startTime":1646.97,"endTime":1650.18,"body":"Johnson and Wales University in"},{"speaker":"Chris Spear","startTime":1646.97,"endTime":1650.18,"body":"the US here in Providence. And"},{"speaker":"Chris Spear","startTime":1650.18,"endTime":1652.7,"body":"then we have the opportunity to"},{"speaker":"Chris Spear","startTime":1650.18,"endTime":1652.7,"body":"go anywhere in the world to"},{"speaker":"Chris Spear","startTime":1652.7,"endTime":1656.51,"body":"cook. And she wanted to go"},{"speaker":"Chris Spear","startTime":1652.7,"endTime":1656.51,"body":"overseas and just started"},{"speaker":"Chris Spear","startTime":1656.51,"endTime":1658.88,"body":"looking at properties. So she"},{"speaker":"Chris Spear","startTime":1656.51,"endTime":1658.88,"body":"went on and did three months"},{"speaker":"Chris Spear","startTime":1658.88,"endTime":1663.2,"body":"living there and cooked and then"},{"speaker":"Chris Spear","startTime":1658.88,"endTime":1663.2,"body":"hadn't been back in 20 Something"},{"speaker":"Chris Spear","startTime":1663.2,"endTime":1666.35,"body":"year. So in October, we took I"},{"speaker":"Chris Spear","startTime":1663.2,"endTime":1666.35,"body":"have 11 year old twins. So the"},{"speaker":"Chris Spear","startTime":1666.35,"endTime":1670.28,"body":"whole family went over there."},{"speaker":"Chris Spear","startTime":1666.35,"endTime":1670.28,"body":"And we made a trip across the UK"},{"speaker":"Chris Spear","startTime":1670.28,"endTime":1673.46,"body":"going all through Wales and"},{"speaker":"Chris Spear","startTime":1670.28,"endTime":1673.46,"body":"England for a little over a"},{"speaker":"Chris Spear","startTime":1673.46,"endTime":1673.88,"body":"week."},{"speaker":"Unknown","startTime":1674.54,"endTime":1676.79,"body":"I liked that part of"},{"speaker":"Unknown","startTime":1674.54,"endTime":1676.79,"body":"the world. It's a hell of a"},{"speaker":"Unknown","startTime":1676.79,"endTime":1680.78,"body":"place to get it from Scotland. I"},{"speaker":"Unknown","startTime":1676.79,"endTime":1680.78,"body":"did. I did a charity dinner"},{"speaker":"Unknown","startTime":1680.78,"endTime":1687.56,"body":"encounter, just days before the"},{"speaker":"Unknown","startTime":1680.78,"endTime":1687.56,"body":"COVID thing. And my flights get"},{"speaker":"Unknown","startTime":1687.56,"endTime":1692.03,"body":"canceled, like hours before. So"},{"speaker":"Unknown","startTime":1687.56,"endTime":1692.03,"body":"I ended up having to drive to"},{"speaker":"Unknown","startTime":1692.03,"endTime":1696.38,"body":"Cardiff it took about nine hours"},{"speaker":"Unknown","startTime":1692.03,"endTime":1696.38,"body":"and then do a full 15 hour shift"},{"speaker":"Unknown","startTime":1696.5,"endTime":1700.88,"body":"dinner. That was my first time"},{"speaker":"Unknown","startTime":1696.5,"endTime":1700.88,"body":"in college."},{"speaker":"Chris Spear","startTime":1701.93,"endTime":1704.93,"body":"So looking at your"},{"speaker":"Chris Spear","startTime":1701.93,"endTime":1704.93,"body":"MasterChef experience. Did you"},{"speaker":"Chris Spear","startTime":1704.93,"endTime":1709.97,"body":"ever dream of going on TV or a"},{"speaker":"Chris Spear","startTime":1704.93,"endTime":1709.97,"body":"culinary competition? Like how"},{"speaker":"Chris Spear","startTime":1709.97,"endTime":1712.16,"body":"did that come about? I've had a"},{"speaker":"Chris Spear","startTime":1709.97,"endTime":1712.16,"body":"few guests on the show who have"},{"speaker":"Chris Spear","startTime":1712.16,"endTime":1716.63,"body":"been on Master Chef both in the"},{"speaker":"Chris Spear","startTime":1712.16,"endTime":1716.63,"body":"US and in Canada. What was your"},{"speaker":"Chris Spear","startTime":1716.63,"endTime":1717.62,"body":"experience?"},{"speaker":"Unknown","startTime":1718.82,"endTime":1722.66,"body":"I absolutely love that."},{"speaker":"Unknown","startTime":1718.82,"endTime":1722.66,"body":"And the reason the reason I did"},{"speaker":"Unknown","startTime":1722.66,"endTime":1725.78,"body":"that is because we use"},{"speaker":"Unknown","startTime":1722.66,"endTime":1725.78,"body":"MasterChef professionals as a"},{"speaker":"Unknown","startTime":1725.78,"endTime":1731.9,"body":"teaching tool. So at the start"},{"speaker":"Unknown","startTime":1725.78,"endTime":1731.9,"body":"of our show, they bring in six"},{"speaker":"Unknown","startTime":1732.38,"endTime":1735.89,"body":"competitors one at a time. And"},{"speaker":"Unknown","startTime":1732.38,"endTime":1735.89,"body":"to do a little background on"},{"speaker":"Unknown","startTime":1735.89,"endTime":1740.18,"body":"them. You know, normally the"},{"speaker":"Unknown","startTime":1735.89,"endTime":1740.18,"body":"head chefs of Georgia and"},{"speaker":"Unknown","startTime":1740.18,"endTime":1743.69,"body":"mansion theaters at restaurants"},{"speaker":"Unknown","startTime":1740.18,"endTime":1743.69,"body":"and all that sort of stuff. So"},{"speaker":"Unknown","startTime":1743.69,"endTime":1746.87,"body":"they really pick up the chef's"},{"speaker":"Unknown","startTime":1743.69,"endTime":1746.87,"body":"and they do the hero shots and"},{"speaker":"Unknown","startTime":1746.87,"endTime":1749.78,"body":"all that sort of stuff. And they"},{"speaker":"Unknown","startTime":1746.87,"endTime":1749.78,"body":"show them in the restaurant"},{"speaker":"Unknown","startTime":1749.78,"endTime":1752.78,"body":"cooking their best plate of food"},{"speaker":"Unknown","startTime":1749.78,"endTime":1752.78,"body":"ever. So they look amazing."},{"speaker":"Unknown","startTime":1753.17,"endTime":1756.02,"body":"Straight after the introduction,"},{"speaker":"Unknown","startTime":1753.17,"endTime":1756.02,"body":"they build them into the"},{"speaker":"Unknown","startTime":1756.02,"endTime":1760.13,"body":"kitchen, the studio, and they do"},{"speaker":"Unknown","startTime":1756.02,"endTime":1760.13,"body":"what's called the skills test."},{"speaker":"Unknown","startTime":1760.61,"endTime":1766.43,"body":"And the skills test could be"},{"speaker":"Unknown","startTime":1760.61,"endTime":1766.43,"body":"something as simple as craps or"},{"speaker":"Unknown","startTime":1766.79,"endTime":1770.75,"body":"or fell out and fish or"},{"speaker":"Unknown","startTime":1766.79,"endTime":1770.75,"body":"something basic task and nine"},{"speaker":"Unknown","startTime":1770.75,"endTime":1773.72,"body":"times out of 10 The Chef's"},{"speaker":"Unknown","startTime":1770.75,"endTime":1773.72,"body":"really make a mess and so that"},{"speaker":"Unknown","startTime":1774.17,"endTime":1777.44,"body":"so the following morning after"},{"speaker":"Unknown","startTime":1774.17,"endTime":1777.44,"body":"the shows the students will come"},{"speaker":"Unknown","startTime":1777.44,"endTime":1781.04,"body":"in the first year St. Joe's will"},{"speaker":"Unknown","startTime":1777.44,"endTime":1781.04,"body":"come in and go chef chef chef"},{"speaker":"Unknown","startTime":1781.04,"endTime":1785.66,"body":"Did you see so and so from"},{"speaker":"Unknown","startTime":1781.04,"endTime":1785.66,"body":"whatever who couldn't, couldn't"},{"speaker":"Unknown","startTime":1785.66,"endTime":1790.01,"body":"born a check in and as lecture"},{"speaker":"Unknown","startTime":1785.66,"endTime":1790.01,"body":"for me it was a great tool to"},{"speaker":"Unknown","startTime":1790.01,"endTime":1794.42,"body":"say, Guys, this is why you're"},{"speaker":"Unknown","startTime":1790.01,"endTime":1794.42,"body":"devoting your time to learn"},{"speaker":"Unknown","startTime":1794.42,"endTime":1798.35,"body":"these fundamental the"},{"speaker":"Unknown","startTime":1794.42,"endTime":1798.35,"body":"foundations of cookery you know"},{"speaker":"Unknown","startTime":1798.38,"endTime":1801.71,"body":"us first years Can fell"},{"speaker":"Unknown","startTime":1798.38,"endTime":1801.71,"body":"officially component check in,"},{"speaker":"Unknown","startTime":1801.71,"endTime":1804.74,"body":"they can pull a saddle alarm"},{"speaker":"Unknown","startTime":1801.71,"endTime":1804.74,"body":"over and all those sort of good"},{"speaker":"Unknown","startTime":1804.74,"endTime":1807.74,"body":"skills that a lot of chefs who"},{"speaker":"Unknown","startTime":1804.74,"endTime":1807.74,"body":"don't go to school, don't pick"},{"speaker":"Unknown","startTime":1807.74,"endTime":1811.13,"body":"up, you know, that just bypasses"},{"speaker":"Unknown","startTime":1807.74,"endTime":1811.13,"body":"them, whatever they, they just"},{"speaker":"Unknown","startTime":1811.13,"endTime":1815.06,"body":"don't know how to do it. So it's"},{"speaker":"Unknown","startTime":1811.13,"endTime":1815.06,"body":"a great tool for us. In"},{"speaker":"Unknown","startTime":1815.06,"endTime":1819.38,"body":"conjunction with that I was a"},{"speaker":"Unknown","startTime":1815.06,"endTime":1819.38,"body":"college, culinary coach. And we"},{"speaker":"Unknown","startTime":1819.38,"endTime":1823.85,"body":"started that I started the team."},{"speaker":"Unknown","startTime":1819.38,"endTime":1823.85,"body":"And we won everything, you know,"},{"speaker":"Unknown","startTime":1823.85,"endTime":1826.82,"body":"after, you know, I did it for"},{"speaker":"Unknown","startTime":1823.85,"endTime":1826.82,"body":"about six years before I did"},{"speaker":"Unknown","startTime":1826.82,"endTime":1829.73,"body":"Master Chef. And we won"},{"speaker":"Unknown","startTime":1826.82,"endTime":1829.73,"body":"everything. I think we won about"},{"speaker":"Unknown","startTime":1829.73,"endTime":1833.84,"body":"20 UK titles and about five or"},{"speaker":"Unknown","startTime":1829.73,"endTime":1833.84,"body":"six international titles in"},{"speaker":"Unknown","startTime":1833.9,"endTime":1837.98,"body":"India and America and places."},{"speaker":"Unknown","startTime":1833.9,"endTime":1837.98,"body":"And so my students started to"},{"speaker":"Unknown","startTime":1837.98,"endTime":1840.77,"body":"appreciate me saying, well put"},{"speaker":"Unknown","startTime":1837.98,"endTime":1840.77,"body":"your money where your mouth says"},{"speaker":"Unknown","startTime":1840.77,"endTime":1845.75,"body":"you can coach us how it went?"},{"speaker":"Unknown","startTime":1840.77,"endTime":1845.75,"body":"Can you do it yourself? So I"},{"speaker":"Unknown","startTime":1845.75,"endTime":1850.58,"body":"applied. And there's like a big"},{"speaker":"Unknown","startTime":1845.75,"endTime":1850.58,"body":"10 page application five"},{"speaker":"Unknown","startTime":1850.58,"endTime":1856.52,"body":"telephone interviews, and amid"},{"speaker":"Unknown","startTime":1850.58,"endTime":1856.52,"body":"the omitted the screen test part"},{"speaker":"Unknown","startTime":1856.52,"endTime":1860.87,"body":"of it. And then I had the most"},{"speaker":"Unknown","startTime":1856.52,"endTime":1860.87,"body":"amazing, have you ever. And I"},{"speaker":"Unknown","startTime":1860.87,"endTime":1864.05,"body":"came out in the former way"},{"speaker":"Unknown","startTime":1860.87,"endTime":1864.05,"body":"furnaces, I think I'm in have"},{"speaker":"Unknown","startTime":1864.05,"endTime":1867.74,"body":"terrified chicken, I think I'm"},{"speaker":"Unknown","startTime":1864.05,"endTime":1867.74,"body":"in because you you're applying,"},{"speaker":"Unknown","startTime":1867.74,"endTime":1869.96,"body":"but you're kind of hoping you"},{"speaker":"Unknown","startTime":1867.74,"endTime":1869.96,"body":"don't get in. If that makes"},{"speaker":"Unknown","startTime":1869.96,"endTime":1875.93,"body":"sense. His is quite scary. And"},{"speaker":"Unknown","startTime":1869.96,"endTime":1875.93,"body":"then. So don't call us we'll"},{"speaker":"Unknown","startTime":1875.93,"endTime":1880.07,"body":"call you scenario. And they"},{"speaker":"Unknown","startTime":1875.93,"endTime":1880.07,"body":"never phoned me and I never get"},{"speaker":"Unknown","startTime":1880.1,"endTime":1884.54,"body":"in. So I was absolutely livid"},{"speaker":"Unknown","startTime":1880.1,"endTime":1884.54,"body":"that I never again. So I applied"},{"speaker":"Unknown","startTime":1884.54,"endTime":1887.75,"body":"again the following year, and I"},{"speaker":"Unknown","startTime":1884.54,"endTime":1887.75,"body":"went, I can now wear a bad"},{"speaker":"Unknown","startTime":1887.75,"endTime":1890.72,"body":"reflection I can I thought I"},{"speaker":"Unknown","startTime":1887.75,"endTime":1890.72,"body":"went too smart. I went too much"},{"speaker":"Unknown","startTime":1890.72,"endTime":1894.68,"body":"as a college lecturer. So I went"},{"speaker":"Unknown","startTime":1890.72,"endTime":1894.68,"body":"with Star Wars to be shot in a"},{"speaker":"Unknown","startTime":1894.68,"endTime":1899.51,"body":"theater Daniels. 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And I never"},{"speaker":"Unknown","startTime":2128.95,"endTime":2133.72,"body":"ever considered myself as being"},{"speaker":"Unknown","startTime":2133.72,"endTime":2138.85,"body":"a Scottish chef. But when you're"},{"speaker":"Unknown","startTime":2133.72,"endTime":2138.85,"body":"under immense pressure, you're"},{"speaker":"Unknown","startTime":2138.88,"endTime":2142.03,"body":"present from your repertoire and"},{"speaker":"Unknown","startTime":2138.88,"endTime":2142.03,"body":"the best things that you know,"},{"speaker":"Unknown","startTime":2142.24,"endTime":2146.14,"body":"you're privileged the things"},{"speaker":"Unknown","startTime":2142.24,"endTime":2146.14,"body":"that impress judges, and every"},{"speaker":"Unknown","startTime":2146.14,"endTime":2149.68,"body":"single dish out there was"},{"speaker":"Unknown","startTime":2146.14,"endTime":2149.68,"body":"Scottish. And it wasn't until I"},{"speaker":"Unknown","startTime":2149.68,"endTime":2153.37,"body":"came away from it with, you"},{"speaker":"Unknown","startTime":2149.68,"endTime":2153.37,"body":"know, 30 dashes on the show, in"},{"speaker":"Unknown","startTime":2153.37,"endTime":2157.48,"body":"every single one of them would"},{"speaker":"Unknown","startTime":2153.37,"endTime":2157.48,"body":"make a Scottish you know, and"},{"speaker":"Unknown","startTime":2157.48,"endTime":2160.93,"body":"it's, you'd have them back to"},{"speaker":"Unknown","startTime":2157.48,"endTime":2160.93,"body":"your, I think, your primal"},{"speaker":"Unknown","startTime":2161.26,"endTime":2166.3,"body":"skills. So as it's kind of"},{"speaker":"Unknown","startTime":2161.26,"endTime":2166.3,"body":"weird. And I kind of said"},{"speaker":"Unknown","startTime":2166.3,"endTime":2168.73,"body":"towards the end to my other"},{"speaker":"Unknown","startTime":2166.3,"endTime":2168.73,"body":"competitors, if I don't get a"},{"speaker":"Unknown","startTime":2168.73,"endTime":2172.9,"body":"job with this Scottish tourist"},{"speaker":"Unknown","startTime":2168.73,"endTime":2172.9,"body":"board after this, you know, I've"},{"speaker":"Unknown","startTime":2172.9,"endTime":2177.55,"body":"messed up. And on the show, the"},{"speaker":"Unknown","startTime":2172.9,"endTime":2177.55,"body":"show's massive over I mean, it's"},{"speaker":"Unknown","startTime":2177.55,"endTime":2180.55,"body":"shown 100 countries and"},{"speaker":"Unknown","startTime":2177.55,"endTime":2180.55,"body":"everything else. And but it's"},{"speaker":"Unknown","startTime":2180.55,"endTime":2189.49,"body":"huge. And I got 7000 emails,"},{"speaker":"Unknown","startTime":2180.55,"endTime":2189.49,"body":"7000 emails in one day. So woke"},{"speaker":"Unknown","startTime":2189.49,"endTime":2192.13,"body":"up the following morning, and"},{"speaker":"Unknown","startTime":2189.49,"endTime":2192.13,"body":"everything was broken, my phone"},{"speaker":"Unknown","startTime":2192.13,"endTime":2197.08,"body":"had, you know, millions of"},{"speaker":"Unknown","startTime":2192.13,"endTime":2197.08,"body":"messages, everything else. And I"},{"speaker":"Unknown","startTime":2197.08,"endTime":2200.32,"body":"answered every email, I answered"},{"speaker":"Unknown","startTime":2197.08,"endTime":2200.32,"body":"every WhatsApp message, I"},{"speaker":"Unknown","startTime":2200.32,"endTime":2204.25,"body":"answered every LinkedIn for"},{"speaker":"Unknown","startTime":2200.32,"endTime":2204.25,"body":"everything. And it took me three"},{"speaker":"Unknown","startTime":2204.25,"endTime":2208.21,"body":"months to find the email from"},{"speaker":"Unknown","startTime":2204.25,"endTime":2208.21,"body":"the Scottish tourist board or"},{"speaker":"Unknown","startTime":2208.21,"endTime":2210.46,"body":"from their job. And Mr."},{"speaker":"Chris Spear","startTime":2211.15,"endTime":2213.13,"body":"When was that? So?"},{"speaker":"Chris Spear","startTime":2211.15,"endTime":2213.13,"body":"Was that after you won that you"},{"speaker":"Chris Spear","startTime":2213.13,"endTime":2213.79,"body":"got all the message"},{"speaker":"Unknown","startTime":2213.79,"endTime":2217.6,"body":"at one? Yeah. Yeah."},{"speaker":"Unknown","startTime":2213.79,"endTime":2217.6,"body":"Second, I think you've got I"},{"speaker":"Unknown","startTime":2217.84,"endTime":2222.91,"body":"think, you know, a Scottish guy,"},{"speaker":"Unknown","startTime":2217.84,"endTime":2222.91,"body":"winning master chef was quite a"},{"speaker":"Unknown","startTime":2222.91,"endTime":2225.88,"body":"big deal. But Scottish educator"},{"speaker":"Unknown","startTime":2222.91,"endTime":2225.88,"body":"and a Scottish teacher went in"},{"speaker":"Unknown","startTime":2225.88,"endTime":2231.01,"body":"professional Master Chef, was a"},{"speaker":"Unknown","startTime":2225.88,"endTime":2231.01,"body":"major deal. And obviously, I've"},{"speaker":"Unknown","startTime":2231.01,"endTime":2235.06,"body":"been, you know, we've got X"},{"speaker":"Unknown","startTime":2231.01,"endTime":2235.06,"body":"Factor in, you know, Britain's"},{"speaker":"Unknown","startTime":2235.06,"endTime":2237.49,"body":"Got Talent and stuff like these"},{"speaker":"Unknown","startTime":2235.06,"endTime":2237.49,"body":"guys get Americans to that town,"},{"speaker":"Unknown","startTime":2237.76,"endTime":2240.91,"body":"if there's ever any Scottish"},{"speaker":"Unknown","startTime":2237.76,"endTime":2240.91,"body":"folk on these types of shows,"},{"speaker":"Unknown","startTime":2241.06,"endTime":2244.69,"body":"the whole country gets behind"},{"speaker":"Unknown","startTime":2241.06,"endTime":2244.69,"body":"them. So rather than, you know,"},{"speaker":"Unknown","startTime":2244.69,"endTime":2247.54,"body":"if you're from dev, and everyone"},{"speaker":"Unknown","startTime":2244.69,"endTime":2247.54,"body":"from Devon support ship, or if"},{"speaker":"Unknown","startTime":2247.54,"endTime":2250.48,"body":"you're from, you know, South"},{"speaker":"Unknown","startTime":2247.54,"endTime":2250.48,"body":"Wales, everyone can take the"},{"speaker":"Unknown","startTime":2250.48,"endTime":2254.5,"body":"wheel supports up in Scotland,"},{"speaker":"Unknown","startTime":2250.48,"endTime":2254.5,"body":"everybody unites. And, you know,"},{"speaker":"Unknown","startTime":2254.5,"endTime":2259.9,"body":"they get behind you. So it's an"},{"speaker":"Unknown","startTime":2254.5,"endTime":2259.9,"body":"incredible experience. Well, I'm"},{"speaker":"Chris Spear","startTime":2259.9,"endTime":2263.5,"body":"sure to the"},{"speaker":"Chris Spear","startTime":2259.9,"endTime":2263.5,"body":"layperson, you know, it kind of"},{"speaker":"Chris Spear","startTime":2263.5,"endTime":2267.25,"body":"gets a bad rap cuisine wise, I"},{"speaker":"Chris Spear","startTime":2263.5,"endTime":2267.25,"body":"think that generalization, both"},{"speaker":"Chris Spear","startTime":2267.25,"endTime":2269.86,"body":"of yours and British cuisine,"},{"speaker":"Chris Spear","startTime":2267.25,"endTime":2269.86,"body":"it's like, it's kind of bland,"},{"speaker":"Chris Spear","startTime":2269.86,"endTime":2273.16,"body":"there's not a lot going on, you"},{"speaker":"Chris Spear","startTime":2269.86,"endTime":2273.16,"body":"know, I don't think a lot of"},{"speaker":"Chris Spear","startTime":2273.16,"endTime":2276.37,"body":"people have had experience with"},{"speaker":"Chris Spear","startTime":2273.16,"endTime":2276.37,"body":"it. So to be able to kind of get"},{"speaker":"Chris Spear","startTime":2276.37,"endTime":2278.47,"body":"up there and show people that"},{"speaker":"Chris Spear","startTime":2276.37,"endTime":2278.47,"body":"you've got some of the best"},{"speaker":"Chris Spear","startTime":2278.47,"endTime":2281.29,"body":"products in the world and some"},{"speaker":"Chris Spear","startTime":2278.47,"endTime":2281.29,"body":"really delicious recipes,"},{"speaker":"Chris Spear","startTime":2281.38,"endTime":2283.69,"body":"obviously, everyone's going to"},{"speaker":"Chris Spear","startTime":2281.38,"endTime":2283.69,"body":"want you to be the"},{"speaker":"Chris Spear","startTime":2283.72,"endTime":2285.64,"body":"representative for the country's"},{"speaker":"Chris Spear","startTime":2283.72,"endTime":2285.64,"body":"cuisine."},{"speaker":"Unknown","startTime":2286.69,"endTime":2289.81,"body":"So I think there's a"},{"speaker":"Unknown","startTime":2286.69,"endTime":2289.81,"body":"big, there's a big change in how"},{"speaker":"Unknown","startTime":2289.81,"endTime":2293.83,"body":"people think of food. And that's"},{"speaker":"Unknown","startTime":2289.81,"endTime":2293.83,"body":"from a chef's point of view, and"},{"speaker":"Unknown","startTime":2293.83,"endTime":2296.8,"body":"the general public's point of"},{"speaker":"Unknown","startTime":2293.83,"endTime":2296.8,"body":"view. I think people in the last"},{"speaker":"Unknown","startTime":2296.89,"endTime":2301.6,"body":"10 years have totally embracing"},{"speaker":"Unknown","startTime":2296.89,"endTime":2301.6,"body":"their local in local ingredients"},{"speaker":"Unknown","startTime":2301.6,"endTime":2305.98,"body":"in local produce, but also the"},{"speaker":"Unknown","startTime":2301.6,"endTime":2305.98,"body":"local traditions and, and family"},{"speaker":"Unknown","startTime":2305.98,"endTime":2309.22,"body":"recipes. And I see that all over"},{"speaker":"Unknown","startTime":2305.98,"endTime":2309.22,"body":"the place, wherever I travel,"},{"speaker":"Unknown","startTime":2309.22,"endTime":2313.93,"body":"whether it's, you know, in Asia,"},{"speaker":"Unknown","startTime":2309.22,"endTime":2313.93,"body":"or Europe, or North America,"},{"speaker":"Unknown","startTime":2314.17,"endTime":2317.62,"body":"people are really embracing"},{"speaker":"Unknown","startTime":2314.17,"endTime":2317.62,"body":"their own fit. You know, I"},{"speaker":"Unknown","startTime":2317.62,"endTime":2321.88,"body":"opened the Scottish restaurant"},{"speaker":"Unknown","startTime":2317.62,"endTime":2321.88,"body":"in Glasgow. Again, it must have"},{"speaker":"Unknown","startTime":2321.88,"endTime":2327.31,"body":"been about 2020 odd years ago,"},{"speaker":"Unknown","startTime":2321.88,"endTime":2327.31,"body":"and called the coffee. And I was"},{"speaker":"Unknown","startTime":2327.31,"endTime":2330.82,"body":"opening lots of restaurants at"},{"speaker":"Unknown","startTime":2327.31,"endTime":2330.82,"body":"the time. And I had NDN,"},{"speaker":"Unknown","startTime":2330.82,"endTime":2336.07,"body":"Italian, French pizza, pasture,"},{"speaker":"Unknown","startTime":2330.82,"endTime":2336.07,"body":"marketplace, marketplaces,"},{"speaker":"Unknown","startTime":2336.07,"endTime":2340.24,"body":"American places, all sorts of"},{"speaker":"Unknown","startTime":2336.07,"endTime":2340.24,"body":"stuff. And I remember, I was"},{"speaker":"Unknown","startTime":2340.24,"endTime":2343.06,"body":"opening my seventh restaurant in"},{"speaker":"Unknown","startTime":2340.24,"endTime":2343.06,"body":"the same street, they're almost"},{"speaker":"Unknown","startTime":2343.06,"endTime":2346.51,"body":"next door to each other. And I"},{"speaker":"Unknown","startTime":2343.06,"endTime":2346.51,"body":"literally ran out of ideas, I"},{"speaker":"Unknown","startTime":2346.51,"endTime":2349.96,"body":"ran out of what you do. And I'm"},{"speaker":"Unknown","startTime":2346.51,"endTime":2349.96,"body":"thinking, what, what am I going"},{"speaker":"Unknown","startTime":2349.96,"endTime":2355.36,"body":"to do for the sake of my job to"},{"speaker":"Unknown","startTime":2349.96,"endTime":2355.36,"body":"come up with the concept? And I"},{"speaker":"Unknown","startTime":2355.36,"endTime":2359.38,"body":"thought, why don't we do"},{"speaker":"Unknown","startTime":2355.36,"endTime":2359.38,"body":"Scottish and Scotland and"},{"speaker":"Unknown","startTime":2359.38,"endTime":2363.31,"body":"Glasgow. And I remember going to"},{"speaker":"Unknown","startTime":2359.38,"endTime":2363.31,"body":"the owner with a with a round"},{"speaker":"Unknown","startTime":2363.31,"endTime":2367.15,"body":"table that we've been discussing"},{"speaker":"Unknown","startTime":2363.31,"endTime":2367.15,"body":"dissect ideas. And I went to do"},{"speaker":"Unknown","startTime":2367.15,"endTime":2370.18,"body":"this, this idea of what the"},{"speaker":"Unknown","startTime":2367.15,"endTime":2370.18,"body":"Scottish restaurant in Scotland"},{"speaker":"Unknown","startTime":2370.18,"endTime":2375.16,"body":"is so unusual. I wanted to speak"},{"speaker":"Unknown","startTime":2370.18,"endTime":2375.16,"body":"to the actual owner first,"},{"speaker":"Unknown","startTime":2375.37,"endTime":2378.58,"body":"before I pitched it, this crazy"},{"speaker":"Unknown","startTime":2375.37,"endTime":2378.58,"body":"idea to the rest of the team."},{"speaker":"Unknown","startTime":2379.24,"endTime":2384.16,"body":"And he loved the idea. And and I"},{"speaker":"Unknown","startTime":2379.24,"endTime":2384.16,"body":"remember the press and the"},{"speaker":"Unknown","startTime":2384.7,"endTime":2387.67,"body":"coverage that restaurant got"},{"speaker":"Unknown","startTime":2384.7,"endTime":2387.67,"body":"because you're the Scottish"},{"speaker":"Unknown","startTime":2387.67,"endTime":2391.72,"body":"restaurant in Glasgow was kind"},{"speaker":"Unknown","startTime":2387.67,"endTime":2391.72,"body":"of revolutionary, even 20 odd"},{"speaker":"Unknown","startTime":2391.72,"endTime":2394.27,"body":"years ago. It's quite"},{"speaker":"Unknown","startTime":2391.72,"endTime":2394.27,"body":"revolutionary, you know,"},{"speaker":"Unknown","startTime":2394.27,"endTime":2396.85,"body":"ordinary Scottish restaurant in"},{"speaker":"Unknown","startTime":2394.27,"endTime":2396.85,"body":"Glasgow and it sounds bizarre"},{"speaker":"Unknown","startTime":2396.85,"endTime":2400.96,"body":"now. And now in Glasgow, most"},{"speaker":"Unknown","startTime":2396.85,"endTime":2400.96,"body":"restaurants are When were"},{"speaker":"Unknown","startTime":2400.96,"endTime":2405.07,"body":"Scottish elements, whether it's"},{"speaker":"Unknown","startTime":2400.96,"endTime":2405.07,"body":"an Indian or an Indonesian, or,"},{"speaker":"Unknown","startTime":2405.52,"endTime":2409.24,"body":"or French, or whatever that"},{"speaker":"Unknown","startTime":2405.52,"endTime":2409.24,"body":"concept has the core of the"},{"speaker":"Unknown","startTime":2409.24,"endTime":2412.96,"body":"Scotland the core of the"},{"speaker":"Unknown","startTime":2409.24,"endTime":2412.96,"body":"Scottish ingredients. And it's a"},{"speaker":"Unknown","startTime":2412.96,"endTime":2415.54,"body":"massive change. And I think it's"},{"speaker":"Unknown","startTime":2412.96,"endTime":2415.54,"body":"a huge change."},{"speaker":"Chris Spear","startTime":2416.2,"endTime":2418.36,"body":"What cuisines Do"},{"speaker":"Chris Spear","startTime":2416.2,"endTime":2418.36,"body":"you love? What are some of your"},{"speaker":"Chris Spear","startTime":2418.36,"endTime":2421.27,"body":"favorite besides traditional"},{"speaker":"Chris Spear","startTime":2418.36,"endTime":2421.27,"body":"Scottish? Like, what do you"},{"speaker":"Chris Spear","startTime":2421.3,"endTime":2421.75,"body":"enjoy?"},{"speaker":"Unknown","startTime":2422.05,"endTime":2424.75,"body":"I think at home, and,"},{"speaker":"Unknown","startTime":2422.05,"endTime":2424.75,"body":"you know, obviously, I've got"},{"speaker":"Unknown","startTime":2424.75,"endTime":2427.78,"body":"five kids, and they're all very"},{"speaker":"Unknown","startTime":2424.75,"endTime":2427.78,"body":"different. We're all get very"},{"speaker":"Unknown","startTime":2427.78,"endTime":2432.88,"body":"different tastes and things like"},{"speaker":"Unknown","startTime":2427.78,"endTime":2432.88,"body":"that. Asian foods good, and then"},{"speaker":"Unknown","startTime":2433.3,"endTime":2436.57,"body":"go to India quite a lot. So do"},{"speaker":"Unknown","startTime":2433.3,"endTime":2436.57,"body":"like, have you like Indian food?"},{"speaker":"Unknown","startTime":2436.99,"endTime":2440.62,"body":"In Scotland, people really like"},{"speaker":"Unknown","startTime":2436.99,"endTime":2440.62,"body":"Indian food. I suppose you've"},{"speaker":"Unknown","startTime":2440.62,"endTime":2442.54,"body":"traveled England as well."},{"speaker":"Unknown","startTime":2440.62,"endTime":2442.54,"body":"There's a lot of Indian"},{"speaker":"Unknown","startTime":2442.54,"endTime":2446.89,"body":"restaurants, absolutely good"},{"speaker":"Unknown","startTime":2442.54,"endTime":2446.89,"body":"Indian restaurants. You know, I"},{"speaker":"Unknown","startTime":2446.89,"endTime":2450.22,"body":"quite like everything. And I do"},{"speaker":"Unknown","startTime":2446.89,"endTime":2450.22,"body":"like getting to these quarters"},{"speaker":"Unknown","startTime":2450.22,"endTime":2454.06,"body":"of the states. I do like those."},{"speaker":"Unknown","startTime":2450.22,"endTime":2454.06,"body":"You know, and in Maryland that"},{"speaker":"Unknown","startTime":2454.06,"endTime":2457.15,"body":"you like to see fit checks, you"},{"speaker":"Unknown","startTime":2454.06,"endTime":2457.15,"body":"know, whether it's, you know,"},{"speaker":"Unknown","startTime":2457.18,"endTime":2458.83,"body":"obese season and stuff like"},{"speaker":"Unknown","startTime":2457.18,"endTime":2458.83,"body":"that."},{"speaker":"Chris Spear","startTime":2459.52,"endTime":2461.5,"body":"Everyone's got all"},{"speaker":"Chris Spear","startTime":2459.52,"endTime":2461.5,"body":"their friends with all day"},{"speaker":"Chris Spear","startTime":2461.5,"endTime":2463.99,"body":"tattoos, you know, it's a way of"},{"speaker":"Chris Spear","startTime":2461.5,"endTime":2463.99,"body":"life out here."},{"speaker":"Unknown","startTime":2464.5,"endTime":2467.17,"body":"I've got, I've got OB"},{"speaker":"Unknown","startTime":2464.5,"endTime":2467.17,"body":"in my restaurant and Edinburgh,"},{"speaker":"Unknown","startTime":2467.26,"endTime":2471.85,"body":"I've got an OB Dash. And no one"},{"speaker":"Unknown","startTime":2467.26,"endTime":2471.85,"body":"knows what it is. I like the"},{"speaker":"Unknown","startTime":2471.85,"endTime":2475.21,"body":"smell it gives off a seafood"},{"speaker":"Unknown","startTime":2471.85,"endTime":2475.21,"body":"restaurant. So I'm trying to"},{"speaker":"Unknown","startTime":2475.21,"endTime":2478.75,"body":"emulate those restaurants I've"},{"speaker":"Unknown","startTime":2475.21,"endTime":2478.75,"body":"been in and Morrow."},{"speaker":"Chris Spear","startTime":2479.47,"endTime":2481.03,"body":"And with your"},{"speaker":"Chris Spear","startTime":2479.47,"endTime":2481.03,"body":"recipes in your books, how do"},{"speaker":"Chris Spear","startTime":2481.03,"endTime":2485.11,"body":"you balance tradition with kind"},{"speaker":"Chris Spear","startTime":2481.03,"endTime":2485.11,"body":"of innovation or contemporary"},{"speaker":"Chris Spear","startTime":2485.11,"endTime":2487.48,"body":"ideas like it's a fine balance,"},{"speaker":"Chris Spear","startTime":2485.11,"endTime":2487.48,"body":"right?"},{"speaker":"Unknown","startTime":2488.35,"endTime":2490.72,"body":"Majority of its"},{"speaker":"Unknown","startTime":2488.35,"endTime":2490.72,"body":"traditional written in a"},{"speaker":"Unknown","startTime":2491.71,"endTime":2495.7,"body":"contemporary way, I would say"},{"speaker":"Unknown","startTime":2491.71,"endTime":2495.7,"body":"that would probably be the vast"},{"speaker":"Unknown","startTime":2495.7,"endTime":2500.26,"body":"majority of those dishes are are"},{"speaker":"Unknown","startTime":2495.7,"endTime":2500.26,"body":"definitely traditional. So if"},{"speaker":"Unknown","startTime":2500.26,"endTime":2506.17,"body":"you hand that book to an ex"},{"speaker":"Unknown","startTime":2500.26,"endTime":2506.17,"body":"parte Scottish person, and the"},{"speaker":"Unknown","startTime":2506.17,"endTime":2509.95,"body":"states, they would flick through"},{"speaker":"Unknown","startTime":2506.17,"endTime":2509.95,"body":"and recognize pretty much"},{"speaker":"Unknown","startTime":2509.95,"endTime":2512.53,"body":"everything that's in, well,"},{"speaker":"Unknown","startTime":2509.95,"endTime":2512.53,"body":"good, I'm"},{"speaker":"Chris Spear","startTime":2512.53,"endTime":2514.33,"body":"gonna have to"},{"speaker":"Chris Spear","startTime":2512.53,"endTime":2514.33,"body":"practice some of those recipes."},{"speaker":"Chris Spear","startTime":2514.36,"endTime":2518.11,"body":"I have a person who's contacted"},{"speaker":"Chris Spear","startTime":2514.36,"endTime":2518.11,"body":"me two years in a row to do"},{"speaker":"Chris Spear","startTime":2518.35,"endTime":2522.19,"body":"burns night dinner. And I'm"},{"speaker":"Chris Spear","startTime":2518.35,"endTime":2522.19,"body":"like, I don't know anything"},{"speaker":"Chris Spear","startTime":2522.22,"endTime":2525.49,"body":"about any of this. You have got"},{"speaker":"Chris Spear","startTime":2522.22,"endTime":2525.49,"body":"the wrong guy here. I've not"},{"speaker":"Chris Spear","startTime":2525.49,"endTime":2529.45,"body":"attempted it. So maybe I take"},{"speaker":"Chris Spear","startTime":2525.49,"endTime":2529.45,"body":"the book, I practice some"},{"speaker":"Chris Spear","startTime":2529.45,"endTime":2532.45,"body":"things. And this year, I say,"},{"speaker":"Chris Spear","startTime":2529.45,"endTime":2532.45,"body":"hey, you know what, once you"},{"speaker":"Chris Spear","startTime":2532.45,"endTime":2534.94,"body":"give me a shot, I'm gonna take a"},{"speaker":"Chris Spear","startTime":2532.45,"endTime":2534.94,"body":"stab at this."},{"speaker":"Unknown","startTime":2535.51,"endTime":2537.55,"body":"I think I think what"},{"speaker":"Unknown","startTime":2535.51,"endTime":2537.55,"body":"you'll find in the book is well,"},{"speaker":"Unknown","startTime":2537.55,"endTime":2541.45,"body":"that each dish has got a story."},{"speaker":"Unknown","startTime":2537.55,"endTime":2541.45,"body":"You know, and a lot of those"},{"speaker":"Unknown","startTime":2541.45,"endTime":2545.02,"body":"dishes in that book, I've"},{"speaker":"Unknown","startTime":2541.45,"endTime":2545.02,"body":"actually served upon suppers and"},{"speaker":"Unknown","startTime":2545.02,"endTime":2548.74,"body":"St. Andrews nights in the US and"},{"speaker":"Unknown","startTime":2545.02,"endTime":2548.74,"body":"Canada. So there's a lot of"},{"speaker":"Unknown","startTime":2548.74,"endTime":2551.95,"body":"dishes there. So you know, it's"},{"speaker":"Unknown","startTime":2548.74,"endTime":2551.95,"body":"a it's a one stop shop for the"},{"speaker":"Unknown","startTime":2551.95,"endTime":2554.32,"body":"perfect and one supper."},{"speaker":"Chris Spear","startTime":2555.13,"endTime":2558.49,"body":"What is one message"},{"speaker":"Chris Spear","startTime":2555.13,"endTime":2558.49,"body":"or hope you have that every"},{"speaker":"Chris Spear","startTime":2558.49,"endTime":2561.43,"body":"reader of your books or"},{"speaker":"Chris Spear","startTime":2558.49,"endTime":2561.43,"body":"listeners podcast takes away if"},{"speaker":"Chris Spear","startTime":2561.43,"endTime":2564.34,"body":"there's something that you"},{"speaker":"Chris Spear","startTime":2561.43,"endTime":2564.34,"body":"really want to drive home about"},{"speaker":"Chris Spear","startTime":2564.37,"endTime":2566.95,"body":"Scottish cooking? What would"},{"speaker":"Chris Spear","startTime":2564.37,"endTime":2566.95,"body":"that be?"},{"speaker":"Unknown","startTime":2567.79,"endTime":2571.66,"body":"I think the big thing"},{"speaker":"Unknown","startTime":2567.79,"endTime":2571.66,"body":"when I write as I'm trying to"},{"speaker":"Unknown","startTime":2571.66,"endTime":2576.43,"body":"make it a user friendly book, so"},{"speaker":"Unknown","startTime":2571.66,"endTime":2576.43,"body":"I want to see that but not on a"},{"speaker":"Unknown","startTime":2576.46,"endTime":2580.12,"body":"shelf or in a, you know, on a on"},{"speaker":"Unknown","startTime":2576.46,"endTime":2580.12,"body":"a coffee table somewhere, it"},{"speaker":"Unknown","startTime":2580.12,"endTime":2582.64,"body":"needs to be in the kitchen"},{"speaker":"Unknown","startTime":2580.12,"endTime":2582.64,"body":"getting covered in gunk, it"},{"speaker":"Unknown","startTime":2582.64,"endTime":2586.24,"body":"needs to be getting used. And,"},{"speaker":"Unknown","startTime":2582.64,"endTime":2586.24,"body":"and don't be frightened to try"},{"speaker":"Unknown","startTime":2586.24,"endTime":2589.72,"body":"something new. And the other"},{"speaker":"Unknown","startTime":2586.24,"endTime":2589.72,"body":"thing is don't want to sound"},{"speaker":"Unknown","startTime":2589.72,"endTime":2592.39,"body":"like a boring old teacher. But"},{"speaker":"Unknown","startTime":2589.72,"endTime":2592.39,"body":"no matter what the book has,"},{"speaker":"Unknown","startTime":2592.6,"endTime":2596.14,"body":"whatever the recipe is, read the"},{"speaker":"Unknown","startTime":2592.6,"endTime":2596.14,"body":"whole recipe first before"},{"speaker":"Unknown","startTime":2596.14,"endTime":2600.13,"body":"attempt to sui know when it's"},{"speaker":"Unknown","startTime":2596.14,"endTime":2600.13,"body":"gone, where were the weather"},{"speaker":"Unknown","startTime":2600.13,"endTime":2604.54,"body":"direction as and, and you can"},{"speaker":"Unknown","startTime":2600.13,"endTime":2604.54,"body":"plan ahead, there we go. I think"},{"speaker":"Unknown","startTime":2604.54,"endTime":2606.25,"body":"that would be a mad face. But"},{"speaker":"Unknown","startTime":2604.54,"endTime":2606.25,"body":"just Yeah,"},{"speaker":"Chris Spear","startTime":2606.28,"endTime":2608.08,"body":"I made those"},{"speaker":"Chris Spear","startTime":2606.28,"endTime":2608.08,"body":"mistakes in my early days, like"},{"speaker":"Chris Spear","startTime":2608.08,"endTime":2610.57,"body":"you just look and you start the"},{"speaker":"Chris Spear","startTime":2608.08,"endTime":2610.57,"body":"recipe and don't realize that"},{"speaker":"Chris Spear","startTime":2610.57,"endTime":2612.67,"body":"it's like a three day something"},{"speaker":"Chris Spear","startTime":2610.57,"endTime":2612.67,"body":"like something's got to"},{"speaker":"Unknown","startTime":2613.0,"endTime":2617.11,"body":"moderation. And yeah,"},{"speaker":"Unknown","startTime":2613.0,"endTime":2617.11,"body":"there's very few recipes in that"},{"speaker":"Unknown","startTime":2617.11,"endTime":2620.41,"body":"book that you can just pick up"},{"speaker":"Unknown","startTime":2617.11,"endTime":2620.41,"body":"and get on with. And there's a"},{"speaker":"Unknown","startTime":2620.41,"endTime":2623.17,"body":"massive amount of recipes in"},{"speaker":"Unknown","startTime":2620.41,"endTime":2623.17,"body":"that book that are falling"},{"speaker":"Unknown","startTime":2623.23,"endTime":2627.19,"body":"obedience. You know, because"},{"speaker":"Unknown","startTime":2623.23,"endTime":2627.19,"body":"traditionally, when we, you"},{"speaker":"Unknown","startTime":2627.19,"endTime":2632.71,"body":"know, all our ancestors, they"},{"speaker":"Unknown","startTime":2627.19,"endTime":2632.71,"body":"didn't cook for fun, they cook"},{"speaker":"Unknown","startTime":2632.71,"endTime":2635.8,"body":"because they they needed to"},{"speaker":"Unknown","startTime":2632.71,"endTime":2635.8,"body":"live, you know, and they didn't"},{"speaker":"Unknown","startTime":2635.8,"endTime":2638.62,"body":"have the same choices we have"},{"speaker":"Unknown","startTime":2635.8,"endTime":2638.62,"body":"with food. So they were cooking,"},{"speaker":"Unknown","startTime":2638.62,"endTime":2641.5,"body":"what was available. And a lot of"},{"speaker":"Unknown","startTime":2638.62,"endTime":2641.5,"body":"traditional recipes have very,"},{"speaker":"Unknown","startTime":2641.5,"endTime":2644.65,"body":"very few ingredients. Because"},{"speaker":"Unknown","startTime":2641.5,"endTime":2644.65,"body":"it's about survival. It's not"},{"speaker":"Unknown","startTime":2644.65,"endTime":2648.52,"body":"about showing off to your spouse"},{"speaker":"Unknown","startTime":2644.65,"endTime":2648.52,"body":"for dinner party or changing up"},{"speaker":"Unknown","startTime":2648.52,"endTime":2651.49,"body":"at the weekend. You know, they"},{"speaker":"Unknown","startTime":2648.52,"endTime":2651.49,"body":"were cooking to survive. And"},{"speaker":"Unknown","startTime":2651.49,"endTime":2653.62,"body":"that's what I love about"},{"speaker":"Unknown","startTime":2651.49,"endTime":2653.62,"body":"traditional food from all over"},{"speaker":"Unknown","startTime":2653.62,"endTime":2655.21,"body":"the world. I think there's"},{"speaker":"Chris Spear","startTime":2655.21,"endTime":2657.43,"body":"been a resurgence"},{"speaker":"Chris Spear","startTime":2655.21,"endTime":2657.43,"body":"in that. You know, I love that"},{"speaker":"Chris Spear","startTime":2657.43,"endTime":2659.59,"body":"so many more people are"},{"speaker":"Chris Spear","startTime":2657.43,"endTime":2659.59,"body":"interested in cooking and food"},{"speaker":"Chris Spear","startTime":2659.59,"endTime":2662.71,"body":"these days. But when I think of"},{"speaker":"Chris Spear","startTime":2659.59,"endTime":2662.71,"body":"the past decade and a half of"},{"speaker":"Chris Spear","startTime":2662.71,"endTime":2665.35,"body":"all the cookbooks I've gotten"},{"speaker":"Chris Spear","startTime":2662.71,"endTime":2665.35,"body":"and all the restaurants and"},{"speaker":"Chris Spear","startTime":2665.35,"endTime":2668.14,"body":"things, you know, I'll buy these"},{"speaker":"Chris Spear","startTime":2665.35,"endTime":2668.14,"body":"cookbooks and you look at these"},{"speaker":"Chris Spear","startTime":2668.14,"endTime":2670.96,"body":"recipes and there's like 80"},{"speaker":"Chris Spear","startTime":2668.14,"endTime":2670.96,"body":"ingredients and all these"},{"speaker":"Chris Spear","startTime":2670.96,"endTime":2673.66,"body":"specialty things. And I think,"},{"speaker":"Chris Spear","startTime":2670.96,"endTime":2673.66,"body":"oh this is interesting as a"},{"speaker":"Chris Spear","startTime":2673.66,"endTime":2676.66,"body":"coffee table book, but I'm not"},{"speaker":"Chris Spear","startTime":2673.66,"endTime":2676.66,"body":"gonna pull it out on a Tuesday"},{"speaker":"Chris Spear","startTime":2676.66,"endTime":2680.53,"body":"night. I mean, I work I have"},{"speaker":"Chris Spear","startTime":2676.66,"endTime":2680.53,"body":"kids, I want good solid food"},{"speaker":"Chris Spear","startTime":2680.53,"endTime":2682.18,"body":"that I can put on the table"},{"speaker":"Chris Spear","startTime":2680.53,"endTime":2682.18,"body":"quickly."},{"speaker":"Unknown","startTime":2682.21,"endTime":2684.73,"body":"I think it's good. If"},{"speaker":"Unknown","startTime":2682.21,"endTime":2684.73,"body":"you're a chef and you pick up"},{"speaker":"Unknown","startTime":2684.73,"endTime":2688.3,"body":"one of those books and you're"},{"speaker":"Unknown","startTime":2684.73,"endTime":2688.3,"body":"learning something and you're"},{"speaker":"Unknown","startTime":2688.3,"endTime":2692.65,"body":"taken, you know, one of my"},{"speaker":"Unknown","startTime":2688.3,"endTime":2692.65,"body":"favorite books in fact 11"},{"speaker":"Unknown","startTime":2692.65,"endTime":2696.49,"body":"Madison Park their books"},{"speaker":"Unknown","startTime":2692.65,"endTime":2696.49,"body":"stunning. And some of the you"},{"speaker":"Unknown","startTime":2696.49,"endTime":2699.97,"body":"know, the footage on the surface"},{"speaker":"Unknown","startTime":2696.49,"endTime":2699.97,"body":"like all good food looks really"},{"speaker":"Unknown","startTime":2700.0,"endTime":2703.99,"body":"Simple. And then there's four"},{"speaker":"Unknown","startTime":2700.0,"endTime":2703.99,"body":"pages of recipes, that if I can"},{"speaker":"Unknown","startTime":2703.99,"endTime":2707.74,"body":"pick the things from the 20"},{"speaker":"Unknown","startTime":2703.99,"endTime":2707.74,"body":"things that they're putting on"},{"speaker":"Unknown","startTime":2707.74,"endTime":2711.16,"body":"that plate and learn something,"},{"speaker":"Unknown","startTime":2707.74,"endTime":2711.16,"body":"it's worthwhile for me,"},{"speaker":"Unknown","startTime":2711.34,"endTime":2714.64,"body":"particularly when I do dinners"},{"speaker":"Unknown","startTime":2711.34,"endTime":2714.64,"body":"at dinner parties and looking"},{"speaker":"Unknown","startTime":2714.64,"endTime":2717.55,"body":"for new ideas for restaurants"},{"speaker":"Unknown","startTime":2714.64,"endTime":2717.55,"body":"and things like that, you know,"},{"speaker":"Unknown","startTime":2717.55,"endTime":2721.57,"body":"it's certainly worthwhile. But I"},{"speaker":"Unknown","startTime":2717.55,"endTime":2721.57,"body":"write for the home cook, and I"},{"speaker":"Unknown","startTime":2721.57,"endTime":2724.78,"body":"never, ever forget that it's a"},{"speaker":"Unknown","startTime":2721.57,"endTime":2724.78,"body":"home, that's going to have to"},{"speaker":"Unknown","startTime":2724.78,"endTime":2727.96,"body":"find those ingredients and go"},{"speaker":"Unknown","startTime":2724.78,"endTime":2727.96,"body":"shop. And, you know, remember my"},{"speaker":"Unknown","startTime":2727.96,"endTime":2732.67,"body":"first book. And when you write"},{"speaker":"Unknown","startTime":2727.96,"endTime":2732.67,"body":"your first book, you've got 1000"},{"speaker":"Unknown","startTime":2732.67,"endTime":2735.31,"body":"ideas, because you've already"},{"speaker":"Unknown","startTime":2732.67,"endTime":2735.31,"body":"got 1000 recipes, because your,"},{"speaker":"Unknown","startTime":2735.34,"endTime":2739.15,"body":"your whole lifetime of ideas."},{"speaker":"Unknown","startTime":2735.34,"endTime":2739.15,"body":"And that particular book I kind"},{"speaker":"Unknown","startTime":2739.15,"endTime":2743.83,"body":"of liked. And I remember, right,"},{"speaker":"Unknown","startTime":2739.15,"endTime":2743.83,"body":"I've wrote the book. And then I"},{"speaker":"Unknown","startTime":2743.83,"endTime":2746.23,"body":"went to do the photography,"},{"speaker":"Unknown","startTime":2743.83,"endTime":2746.23,"body":"which means that meant I had to"},{"speaker":"Unknown","startTime":2746.23,"endTime":2749.74,"body":"go by the fit. And I'm looking"},{"speaker":"Unknown","startTime":2746.23,"endTime":2749.74,"body":"at a recipe and I'm looking at"},{"speaker":"Unknown","startTime":2749.74,"endTime":2753.85,"body":"the ingredients, and I'm going,"},{"speaker":"Unknown","startTime":2749.74,"endTime":2753.85,"body":"I can't be bothered by Nova,"},{"speaker":"Unknown","startTime":2753.91,"endTime":2755.77,"body":"what am I gonna do with"},{"speaker":"Unknown","startTime":2753.91,"endTime":2755.77,"body":"ingredients, what we're going to"},{"speaker":"Unknown","startTime":2755.77,"endTime":2758.11,"body":"do with this, what we're going"},{"speaker":"Unknown","startTime":2755.77,"endTime":2758.11,"body":"to do with that, and I just"},{"speaker":"Unknown","startTime":2758.11,"endTime":2761.5,"body":"didn't put it in the book, and I"},{"speaker":"Unknown","startTime":2758.11,"endTime":2761.5,"body":"put something, I just picked"},{"speaker":"Unknown","startTime":2761.5,"endTime":2764.44,"body":"something different that was"},{"speaker":"Unknown","startTime":2761.5,"endTime":2764.44,"body":"simpler and much more user"},{"speaker":"Unknown","startTime":2764.44,"endTime":2768.37,"body":"friendly. You know, it's got to"},{"speaker":"Unknown","startTime":2764.44,"endTime":2768.37,"body":"be, it's got to be user"},{"speaker":"Unknown","startTime":2768.37,"endTime":2771.28,"body":"friendly. And the pace of food"},{"speaker":"Unknown","startTime":2768.37,"endTime":2771.28,"body":"just now as well. I mean, I was"},{"speaker":"Unknown","startTime":2771.28,"endTime":2774.58,"body":"quite shocked. Last week, when I"},{"speaker":"Unknown","startTime":2771.28,"endTime":2774.58,"body":"was buying food, and New Jersey."},{"speaker":"Unknown","startTime":2775.54,"endTime":2779.17,"body":"It's expensive, a lot. And it's"},{"speaker":"Unknown","startTime":2775.54,"endTime":2779.17,"body":"went up a lot in the last"},{"speaker":"Unknown","startTime":2779.2,"endTime":2783.97,"body":"certainly last few years since I"},{"speaker":"Unknown","startTime":2779.2,"endTime":2783.97,"body":"was since back then,"},{"speaker":"Chris Spear","startTime":2784.27,"endTime":2786.37,"body":"I was just talking"},{"speaker":"Chris Spear","startTime":2784.27,"endTime":2786.37,"body":"about this the other day on my"},{"speaker":"Chris Spear","startTime":2786.37,"endTime":2792.31,"body":"social media, short ribs, beef"},{"speaker":"Chris Spear","startTime":2786.37,"endTime":2792.31,"body":"short ribs, I think are up 23%"},{"speaker":"Chris Spear","startTime":2792.31,"endTime":2795.88,"body":"in cost since like January, it"},{"speaker":"Chris Spear","startTime":2792.31,"endTime":2795.88,"body":"was something like it was like"},{"speaker":"Chris Spear","startTime":2795.88,"endTime":2800.02,"body":"999 a pound and then it hit like"},{"speaker":"Chris Spear","startTime":2795.88,"endTime":2800.02,"body":"1199 a pound. And I was like"},{"speaker":"Chris Spear","startTime":2800.02,"endTime":2803.62,"body":"1490. And that's from January."},{"speaker":"Chris Spear","startTime":2800.02,"endTime":2803.62,"body":"And that's just like one item to"},{"speaker":"Chris Spear","startTime":2803.62,"endTime":2807.34,"body":"have a 23% you know, food cost"},{"speaker":"Chris Spear","startTime":2803.62,"endTime":2807.34,"body":"increases is crazy. And we're"},{"speaker":"Chris Spear","startTime":2807.34,"endTime":2810.16,"body":"seeing that scaled out across"},{"speaker":"Chris Spear","startTime":2807.34,"endTime":2810.16,"body":"the board, not just with food,"},{"speaker":"Chris Spear","startTime":2810.16,"endTime":2812.14,"body":"but with you know, so much more"},{"speaker":"Chris Spear","startTime":2810.16,"endTime":2812.14,"body":"than that."},{"speaker":"Unknown","startTime":2812.59,"endTime":2815.68,"body":"I mean, I bought a"},{"speaker":"Unknown","startTime":2812.59,"endTime":2815.68,"body":"cucumber that was $3. Let's be a"},{"speaker":"Unknown","startTime":2815.68,"endTime":2820.51,"body":"really good cucumber. It wasn't"},{"speaker":"Unknown","startTime":2815.68,"endTime":2820.51,"body":"it? Actually, was it? I mean, in"},{"speaker":"Unknown","startTime":2820.51,"endTime":2825.07,"body":"Scotland, we'll probably pay"},{"speaker":"Unknown","startTime":2820.51,"endTime":2825.07,"body":"about 75 Pence for cucumber $3"},{"speaker":"Unknown","startTime":2825.82,"endTime":2830.53,"body":"little tiny packet house $3."},{"speaker":"Unknown","startTime":2825.82,"endTime":2830.53,"body":"Obviously, it was crazy. So"},{"speaker":"Unknown","startTime":2830.95,"endTime":2833.38,"body":"again, I'm very conscious of"},{"speaker":"Unknown","startTime":2830.95,"endTime":2833.38,"body":"that, because I've got a family"},{"speaker":"Unknown","startTime":2833.38,"endTime":2838.66,"body":"of five. So feeding feed our fat"},{"speaker":"Unknown","startTime":2833.38,"endTime":2838.66,"body":"five kids. It's a no, it's not"},{"speaker":"Unknown","startTime":2838.69,"endTime":2842.14,"body":"easy. It's not easy feeding"},{"speaker":"Unknown","startTime":2838.69,"endTime":2842.14,"body":"everyone and having the time to"},{"speaker":"Unknown","startTime":2842.14,"endTime":2845.29,"body":"do so. But that's what again,"},{"speaker":"Unknown","startTime":2842.14,"endTime":2845.29,"body":"that's what that picks up about."},{"speaker":"Unknown","startTime":2845.65,"endTime":2848.26,"body":"I mean, the book is definitely"},{"speaker":"Unknown","startTime":2845.65,"endTime":2848.26,"body":"Scottish. But the core of that"},{"speaker":"Unknown","startTime":2848.26,"endTime":2851.08,"body":"book is about family, family"},{"speaker":"Unknown","startTime":2848.26,"endTime":2851.08,"body":"cooking. Well, I"},{"speaker":"Chris Spear","startTime":2851.08,"endTime":2853.18,"body":"think that's a"},{"speaker":"Chris Spear","startTime":2851.08,"endTime":2853.18,"body":"great point that you went to"},{"speaker":"Chris Spear","startTime":2853.27,"endTime":2855.76,"body":"photograph the dishes. And it"},{"speaker":"Chris Spear","startTime":2853.27,"endTime":2855.76,"body":"wasn't really until you got to"},{"speaker":"Chris Spear","startTime":2855.76,"endTime":2858.61,"body":"that point and said, I've got to"},{"speaker":"Chris Spear","startTime":2855.76,"endTime":2858.61,"body":"get all this stuff. You know,"},{"speaker":"Chris Spear","startTime":2858.76,"endTime":2860.86,"body":"I've had to look at the same"},{"speaker":"Chris Spear","startTime":2858.76,"endTime":2860.86,"body":"thing with my personal chef"},{"speaker":"Chris Spear","startTime":2860.86,"endTime":2863.71,"body":"business because my menu changes"},{"speaker":"Chris Spear","startTime":2860.86,"endTime":2863.71,"body":"literally every day because I"},{"speaker":"Chris Spear","startTime":2863.71,"endTime":2866.86,"body":"cook for different people. And I"},{"speaker":"Chris Spear","startTime":2863.71,"endTime":2866.86,"body":"tried to be fancy and this salad"},{"speaker":"Chris Spear","startTime":2866.86,"endTime":2870.1,"body":"has pecans. And this salad has"},{"speaker":"Chris Spear","startTime":2866.86,"endTime":2870.1,"body":"walnuts and this out as cashews,"},{"speaker":"Chris Spear","startTime":2870.25,"endTime":2872.89,"body":"and then spread out over the"},{"speaker":"Chris Spear","startTime":2870.25,"endTime":2872.89,"body":"course of a week I was buying,"},{"speaker":"Chris Spear","startTime":2873.1,"endTime":2875.92,"body":"like hundreds of things for all"},{"speaker":"Chris Spear","startTime":2873.1,"endTime":2875.92,"body":"these dinners. And it's like,"},{"speaker":"Chris Spear","startTime":2875.92,"endTime":2879.49,"body":"no, I need to streamline this."},{"speaker":"Chris Spear","startTime":2875.92,"endTime":2879.49,"body":"So the menu says nuts on the"},{"speaker":"Chris Spear","startTime":2879.49,"endTime":2882.4,"body":"salad. Right? Yeah, we're just"},{"speaker":"Chris Spear","startTime":2879.49,"endTime":2882.4,"body":"gonna go with what do I have on"},{"speaker":"Chris Spear","startTime":2882.4,"endTime":2886.66,"body":"hand? This was something that"},{"speaker":"Chris Spear","startTime":2882.4,"endTime":2886.66,"body":"yeah, you know, says streamline"},{"speaker":"Chris Spear","startTime":2886.66,"endTime":2889.48,"body":"the pantry, because having all"},{"speaker":"Chris Spear","startTime":2886.66,"endTime":2889.48,"body":"that stuff is just not"},{"speaker":"Chris Spear","startTime":2889.48,"endTime":2890.5,"body":"realistic. So,"},{"speaker":"Unknown","startTime":2891.039,"endTime":2892.749,"body":"and again, at the"},{"speaker":"Unknown","startTime":2891.039,"endTime":2892.749,"body":"beginning of the book, I've got"},{"speaker":"Unknown","startTime":2892.779,"endTime":2898.869,"body":"a little note to say, just chill"},{"speaker":"Unknown","startTime":2892.779,"endTime":2898.869,"body":"out, you know. So if the recipe"},{"speaker":"Unknown","startTime":2898.869,"endTime":2903.009,"body":"says a pound, a pound of ground"},{"speaker":"Unknown","startTime":2898.869,"endTime":2903.009,"body":"beef, and you've got a pound and"},{"speaker":"Unknown","startTime":2903.009,"endTime":2906.639,"body":"a half, don't separate the half,"},{"speaker":"Unknown","startTime":2903.009,"endTime":2906.639,"body":"just get the whole lot and that"},{"speaker":"Unknown","startTime":2906.639,"endTime":2910.569,"body":"will make a difference."},{"speaker":"Unknown","startTime":2906.639,"endTime":2910.569,"body":"Leftovers from cooking. You end"},{"speaker":"Unknown","startTime":2910.569,"endTime":2913.089,"body":"up with something for lunch. And"},{"speaker":"Unknown","startTime":2910.569,"endTime":2913.089,"body":"it won't make a massive"},{"speaker":"Unknown","startTime":2913.089,"endTime":2917.439,"body":"difference to the recipe. The"},{"speaker":"Unknown","startTime":2913.089,"endTime":2917.439,"body":"only exception to that as as, as"},{"speaker":"Unknown","startTime":2917.439,"endTime":2921.129,"body":"you know is when you're doing"},{"speaker":"Unknown","startTime":2917.439,"endTime":2921.129,"body":"anything with flour and sugar."},{"speaker":"Chris Spear","startTime":2921.58,"endTime":2923.17,"body":"You know, you can't"},{"speaker":"Chris Spear","startTime":2921.58,"endTime":2923.17,"body":"just throw an extra quarter cup"},{"speaker":"Chris Spear","startTime":2923.17,"endTime":2925.78,"body":"of flour and make a pastry"},{"speaker":"Chris Spear","startTime":2923.17,"endTime":2925.78,"body":"expect it to come out. Right."},{"speaker":"Chris Spear","startTime":2925.81,"endTime":2926.05,"body":"It's a"},{"speaker":"Unknown","startTime":2926.05,"endTime":2928.51,"body":"kind of formula that"},{"speaker":"Unknown","startTime":2926.05,"endTime":2928.51,"body":"needs to be followed. So other"},{"speaker":"Unknown","startTime":2928.51,"endTime":2932.29,"body":"than that, everything that we"},{"speaker":"Unknown","startTime":2928.51,"endTime":2932.29,"body":"she can, you can subtract or add"},{"speaker":"Unknown","startTime":2932.29,"endTime":2935.56,"body":"ingredients that you like or"},{"speaker":"Unknown","startTime":2932.29,"endTime":2935.56,"body":"don't like. Definitely."},{"speaker":"Chris Spear","startTime":2935.95,"endTime":2938.2,"body":"Do you have any"},{"speaker":"Chris Spear","startTime":2935.95,"endTime":2938.2,"body":"final words or anything you want"},{"speaker":"Chris Spear","startTime":2938.2,"endTime":2940.45,"body":"to share with our listeners"},{"speaker":"Chris Spear","startTime":2938.2,"endTime":2940.45,"body":"before we get out of here today?"},{"speaker":"Unknown","startTime":2940.99,"endTime":2943.21,"body":"No, it's just that it's"},{"speaker":"Unknown","startTime":2940.99,"endTime":2943.21,"body":"just it's just good fun."},{"speaker":"Unknown","startTime":2943.21,"endTime":2946.84,"body":"Hopefully, I'm in the States a"},{"speaker":"Unknown","startTime":2943.21,"endTime":2946.84,"body":"lot do an event. So look me up,"},{"speaker":"Unknown","startTime":2946.84,"endTime":2952.45,"body":"give me a shout. My next event"},{"speaker":"Unknown","startTime":2946.84,"endTime":2952.45,"body":"is in New Hampshire at the Loon"},{"speaker":"Unknown","startTime":2952.48,"endTime":2956.38,"body":"Mountain at the New Hampshire"},{"speaker":"Unknown","startTime":2952.48,"endTime":2956.38,"body":"Highland Games up in Lincoln,"},{"speaker":"Unknown","startTime":2956.38,"endTime":2960.55,"body":"New Hampshire. So hopefully,"},{"speaker":"Unknown","startTime":2956.38,"endTime":2960.55,"body":"hopefully sees then and then I'm"},{"speaker":"Unknown","startTime":2961.36,"endTime":2966.22,"body":"back in November, during the"},{"speaker":"Unknown","startTime":2961.36,"endTime":2966.22,"body":"Wallace awards on Fifth Avenue"},{"speaker":"Unknown","startTime":2966.22,"endTime":2969.55,"body":"for the medical Scottish"},{"speaker":"Unknown","startTime":2966.22,"endTime":2969.55,"body":"foundation. So if you're, if"},{"speaker":"Unknown","startTime":2969.55,"endTime":2972.13,"body":"you've managed to get to that,"},{"speaker":"Unknown","startTime":2969.55,"endTime":2972.13,"body":"it's good to see you. And I"},{"speaker":"Unknown","startTime":2972.13,"endTime":2974.44,"body":"might be doing some book"},{"speaker":"Unknown","startTime":2972.13,"endTime":2974.44,"body":"signings and things as well in"},{"speaker":"Unknown","startTime":2974.44,"endTime":2976.27,"body":"between. Very cool."},{"speaker":"Chris Spear","startTime":2976.6,"endTime":2979.09,"body":"Well as always, I"},{"speaker":"Chris Spear","startTime":2976.6,"endTime":2979.09,"body":"put everything in the show notes"},{"speaker":"Chris Spear","startTime":2979.09,"endTime":2981.88,"body":"so people will be able to find"},{"speaker":"Chris Spear","startTime":2979.09,"endTime":2981.88,"body":"you. They'll be able to check"},{"speaker":"Chris Spear","startTime":2981.88,"endTime":2984.61,"body":"out some of your videos."},{"speaker":"Chris Spear","startTime":2981.88,"endTime":2984.61,"body":"Definitely pick up the cookbook."},{"speaker":"Chris Spear","startTime":2985.36,"endTime":2987.19,"body":"So I appreciate having you on"},{"speaker":"Chris Spear","startTime":2985.36,"endTime":2987.19,"body":"the show today. It was really"},{"speaker":"Chris Spear","startTime":2987.19,"endTime":2991.27,"body":"great talking to you. Lovely"},{"speaker":"Chris Spear","startTime":2987.19,"endTime":2991.27,"body":"talking to you. Thank you. And"},{"speaker":"Chris Spear","startTime":2991.27,"endTime":2993.28,"body":"as always to our listeners. This"},{"speaker":"Chris Spear","startTime":2991.27,"endTime":2993.28,"body":"has been Chris with the Chefs"},{"speaker":"Chris Spear","startTime":2993.28,"endTime":2995.95,"body":"Without Restaurants podcast."},{"speaker":"Chris Spear","startTime":2993.28,"endTime":2995.95,"body":"Thanks so much and have a great"},{"speaker":"Chris Spear","startTime":2995.95,"endTime":3000.18,"body":"week. You're still here. The"},{"speaker":"Chris Spear","startTime":2995.95,"endTime":3000.18,"body":"podcast is over. If you are"},{"speaker":"Chris Spear","startTime":3000.18,"endTime":3002.82,"body":"indeed still here. Thanks for"},{"speaker":"Chris Spear","startTime":3000.18,"endTime":3002.82,"body":"taking the time to listen to the"},{"speaker":"Chris Spear","startTime":3002.82,"endTime":3005.94,"body":"show. I'd love to direct you to"},{"speaker":"Chris Spear","startTime":3002.82,"endTime":3005.94,"body":"one place and that's chefs"},{"speaker":"Chris Spear","startTime":3005.94,"endTime":3009.24,"body":"without restaurants.org. From"},{"speaker":"Chris Spear","startTime":3005.94,"endTime":3009.24,"body":"there, you'll be able to join"},{"speaker":"Chris Spear","startTime":3009.24,"endTime":3012.18,"body":"our email newsletter. Get"},{"speaker":"Chris Spear","startTime":3009.24,"endTime":3012.18,"body":"connected in our free Facebook"},{"speaker":"Chris Spear","startTime":3012.18,"endTime":3015.18,"body":"group, and join our personal"},{"speaker":"Chris Spear","startTime":3012.18,"endTime":3015.18,"body":"chef catering and food truck"},{"speaker":"Chris Spear","startTime":3015.18,"endTime":3018.75,"body":"database so I can help get you"},{"speaker":"Chris Spear","startTime":3015.18,"endTime":3018.75,"body":"more job leads. And you'll also"},{"speaker":"Chris Spear","startTime":3018.75,"endTime":3021.15,"body":"find a link to our sponsor page"},{"speaker":"Chris Spear","startTime":3018.75,"endTime":3021.15,"body":"where you'll find products and"},{"speaker":"Chris Spear","startTime":3021.15,"endTime":3024.69,"body":"services I love. You pay nothing"},{"speaker":"Chris Spear","startTime":3021.15,"endTime":3024.69,"body":"additional to use these links,"},{"speaker":"Chris Spear","startTime":3024.69,"endTime":3027.09,"body":"but I may get a small commission"},{"speaker":"Chris Spear","startTime":3024.69,"endTime":3027.09,"body":"which helps keep the Chefs"},{"speaker":"Chris Spear","startTime":3027.09,"endTime":3030.45,"body":"Without Restaurants podcast and"},{"speaker":"Chris Spear","startTime":3027.09,"endTime":3030.45,"body":"organization running. You might"},{"speaker":"Chris Spear","startTime":3030.45,"endTime":3033.57,"body":"even get a discount for using"},{"speaker":"Chris Spear","startTime":3030.45,"endTime":3033.57,"body":"some of these links. As always,"},{"speaker":"Chris Spear","startTime":3033.57,"endTime":3035.91,"body":"you can reach out to me on"},{"speaker":"Chris Spear","startTime":3033.57,"endTime":3035.91,"body":"Instagram at Chefs Without"},{"speaker":"Chris Spear","startTime":3035.91,"endTime":3038.34,"body":"Restaurants or send me an email"},{"speaker":"Chris Spear","startTime":3035.91,"endTime":3038.34,"body":"at chefs without"},{"speaker":"Chris Spear","startTime":3038.34,"endTime":3041.16,"body":"restaurants@gmail.com Thanks so"},{"speaker":"Chris Spear","startTime":3038.34,"endTime":3041.16,"body":"much"}]}