{"version":"1.0.0","segments":[{"speaker":"Chris Spear","startTime":0.599,"endTime":3.119,"body":"Imagine diving into"},{"speaker":"Chris Spear","startTime":0.599,"endTime":3.119,"body":"the culinary scene of New York"},{"speaker":"Chris Spear","startTime":3.119,"endTime":6.329,"body":"City straight out of culinary"},{"speaker":"Chris Spear","startTime":3.119,"endTime":6.329,"body":"school, working under the"},{"speaker":"Chris Spear","startTime":6.329,"endTime":8.789,"body":"guidance of some of the best"},{"speaker":"Chris Spear","startTime":6.329,"endTime":8.789,"body":"chefs in the world, including"},{"speaker":"Chris Spear","startTime":8.819,"endTime":13.439,"body":"Enrique Olvera and Daniela Soto"},{"speaker":"Chris Spear","startTime":8.819,"endTime":13.439,"body":"Inez at cosmi. And then making"},{"speaker":"Chris Spear","startTime":13.439,"endTime":17.189,"body":"the leap into the glitz and"},{"speaker":"Chris Spear","startTime":13.439,"endTime":17.189,"body":"glamour of Las Vegas. Today"},{"speaker":"Chris Spear","startTime":17.189,"endTime":20.459,"body":"we're venturing into the vibrant"},{"speaker":"Chris Spear","startTime":17.189,"endTime":20.459,"body":"world of Mexican cuisine with"},{"speaker":"Chris Spear","startTime":20.459,"endTime":24.899,"body":"Executive Chef Sarah Thompson of"},{"speaker":"Chris Spear","startTime":20.459,"endTime":24.899,"body":"Casa Playa at Wynn Las Vegas."},{"speaker":"Chris Spear","startTime":25.349,"endTime":28.049,"body":"Sarah's journey is not just"},{"speaker":"Chris Spear","startTime":25.349,"endTime":28.049,"body":"about cooking. It's about"},{"speaker":"Chris Spear","startTime":28.049,"endTime":32.069,"body":"cultural immersion, creativity,"},{"speaker":"Chris Spear","startTime":28.049,"endTime":32.069,"body":"and breaking boundaries. Stay"},{"speaker":"Chris Spear","startTime":32.069,"endTime":34.679,"body":"tuned as we unravel the secrets"},{"speaker":"Chris Spear","startTime":32.069,"endTime":34.679,"body":"behind her innovative Masa"},{"speaker":"Chris Spear","startTime":34.679,"endTime":38.639,"body":"program, her transition to an"},{"speaker":"Chris Spear","startTime":34.679,"endTime":38.639,"body":"executive chef role, and how she"},{"speaker":"Chris Spear","startTime":38.639,"endTime":41.639,"body":"brings the essence of coastal"},{"speaker":"Chris Spear","startTime":38.639,"endTime":41.639,"body":"Mexico to the heart of Vegas."},{"speaker":"Chris Spear","startTime":42.209,"endTime":44.669,"body":"This episode is a culinary"},{"speaker":"Chris Spear","startTime":42.209,"endTime":44.669,"body":"adventure you won't want to"},{"speaker":"Chris Spear","startTime":44.669,"endTime":47.849,"body":"miss. This is Chris spear. And"},{"speaker":"Chris Spear","startTime":44.669,"endTime":47.849,"body":"you're listening to Chefs"},{"speaker":"Chris Spear","startTime":47.849,"endTime":50.999,"body":"Without Restaurants. The show"},{"speaker":"Chris Spear","startTime":47.849,"endTime":50.999,"body":"where I usually speak with"},{"speaker":"Chris Spear","startTime":50.999,"endTime":53.579,"body":"culinary entrepreneurs and"},{"speaker":"Chris Spear","startTime":50.999,"endTime":53.579,"body":"people working in the food and"},{"speaker":"Chris Spear","startTime":53.579,"endTime":56.999,"body":"beverage industry outside of a"},{"speaker":"Chris Spear","startTime":53.579,"endTime":56.999,"body":"traditional restaurant setting."},{"speaker":"Chris Spear","startTime":57.539,"endTime":60.689,"body":"I have 31 years of working in"},{"speaker":"Chris Spear","startTime":57.539,"endTime":60.689,"body":"kitchens, but not restaurants"},{"speaker":"Chris Spear","startTime":60.749,"endTime":63.359,"body":"and currently operate a personal"},{"speaker":"Chris Spear","startTime":60.749,"endTime":63.359,"body":"chef business throwing dinner"},{"speaker":"Chris Spear","startTime":63.359,"endTime":67.469,"body":"parties in the Washington DC"},{"speaker":"Chris Spear","startTime":63.359,"endTime":67.469,"body":"area. So as I said, today's"},{"speaker":"Chris Spear","startTime":67.469,"endTime":71.039,"body":"guest is Chef Sarah Thompson."},{"speaker":"Chris Spear","startTime":67.469,"endTime":71.039,"body":"And unlike most of my guests,"},{"speaker":"Chris Spear","startTime":71.069,"endTime":74.369,"body":"she actually works in a"},{"speaker":"Chris Spear","startTime":71.069,"endTime":74.369,"body":"restaurant. She's the executive"},{"speaker":"Chris Spear","startTime":74.369,"endTime":78.749,"body":"chef at Casa playa, which is in"},{"speaker":"Chris Spear","startTime":74.369,"endTime":78.749,"body":"the Wynn Hotel in Las Vegas. But"},{"speaker":"Chris Spear","startTime":78.749,"endTime":82.259,"body":"because I love Mexican food and"},{"speaker":"Chris Spear","startTime":78.749,"endTime":82.259,"body":"cooking masa and everything in"},{"speaker":"Chris Spear","startTime":82.259,"endTime":85.739,"body":"that realm, I really wanted to"},{"speaker":"Chris Spear","startTime":82.259,"endTime":85.739,"body":"talk to Sarah. After graduating"},{"speaker":"Chris Spear","startTime":85.739,"endTime":88.889,"body":"from the Culinary Institute of"},{"speaker":"Chris Spear","startTime":85.739,"endTime":88.889,"body":"America, Sarah promptly moved to"},{"speaker":"Chris Spear","startTime":88.889,"endTime":92.309,"body":"New York City where she worked"},{"speaker":"Chris Spear","startTime":88.889,"endTime":92.309,"body":"at murraya followed by Alder"},{"speaker":"Chris Spear","startTime":92.339,"endTime":96.659,"body":"under Chef Wiley do Frane before"},{"speaker":"Chris Spear","startTime":92.339,"endTime":96.659,"body":"ending up at cosmi. It was there"},{"speaker":"Chris Spear","startTime":96.659,"endTime":99.779,"body":"that she truly fell in love with"},{"speaker":"Chris Spear","startTime":96.659,"endTime":99.779,"body":"Mexican cooking and is continued"},{"speaker":"Chris Spear","startTime":99.779,"endTime":103.859,"body":"down that path. We talked about"},{"speaker":"Chris Spear","startTime":99.779,"endTime":103.859,"body":"the Masa program at Casa Playa"},{"speaker":"Chris Spear","startTime":104.099,"endTime":107.159,"body":"navigating the Vegas culinary"},{"speaker":"Chris Spear","startTime":104.099,"endTime":107.159,"body":"landscape and embracing"},{"speaker":"Chris Spear","startTime":107.159,"endTime":110.609,"body":"diversity in cuisine. We also"},{"speaker":"Chris Spear","startTime":107.159,"endTime":110.609,"body":"touch on collaborative versus"},{"speaker":"Chris Spear","startTime":110.609,"endTime":113.939,"body":"solo work. By listening to my"},{"speaker":"Chris Spear","startTime":110.609,"endTime":113.939,"body":"voice, you might be able to tell"},{"speaker":"Chris Spear","startTime":113.939,"endTime":116.729,"body":"that I'm a little hoarse. I've"},{"speaker":"Chris Spear","startTime":113.939,"endTime":116.729,"body":"been getting over a mild illness"},{"speaker":"Chris Spear","startTime":116.729,"endTime":119.759,"body":"here. So I'm going to keep this"},{"speaker":"Chris Spear","startTime":116.729,"endTime":119.759,"body":"intro really short today. I"},{"speaker":"Chris Spear","startTime":119.759,"endTime":122.249,"body":"enjoy talking to Sarah. And if"},{"speaker":"Chris Spear","startTime":119.759,"endTime":122.249,"body":"you're interested in Mexican"},{"speaker":"Chris Spear","startTime":122.249,"endTime":124.469,"body":"food and cooking like I am, I"},{"speaker":"Chris Spear","startTime":122.249,"endTime":124.469,"body":"think you'll enjoy this"},{"speaker":"Chris Spear","startTime":124.469,"endTime":127.529,"body":"conversation. And if you're"},{"speaker":"Chris Spear","startTime":124.469,"endTime":127.529,"body":"looking to take a deeper dive,"},{"speaker":"Chris Spear","startTime":127.649,"endTime":130.919,"body":"as I mentioned in the podcast, I"},{"speaker":"Chris Spear","startTime":127.649,"endTime":130.919,"body":"had masih and the founder Jorge"},{"speaker":"Chris Spear","startTime":130.919,"endTime":134.519,"body":"Gaviria on the podcast last"},{"speaker":"Chris Spear","startTime":130.919,"endTime":134.519,"body":"year. For your convenience, I've"},{"speaker":"Chris Spear","startTime":134.519,"endTime":137.549,"body":"linked that episode in the show"},{"speaker":"Chris Spear","startTime":134.519,"endTime":137.549,"body":"notes. I hope that everyone out"},{"speaker":"Chris Spear","startTime":137.549,"endTime":141.089,"body":"there has a safe and happy"},{"speaker":"Chris Spear","startTime":137.549,"endTime":141.089,"body":"holiday. I'm still undecided as"},{"speaker":"Chris Spear","startTime":141.089,"endTime":143.429,"body":"to when the next episode will"},{"speaker":"Chris Spear","startTime":141.089,"endTime":143.429,"body":"drop, but it will be out"},{"speaker":"Chris Spear","startTime":143.429,"endTime":147.029,"body":"shortly. Also, I'm in the early"},{"speaker":"Chris Spear","startTime":143.429,"endTime":147.029,"body":"stages of starting another"},{"speaker":"Chris Spear","startTime":147.029,"endTime":149.789,"body":"podcast. This will be in"},{"speaker":"Chris Spear","startTime":147.029,"endTime":149.789,"body":"addition to the Chefs Without"},{"speaker":"Chris Spear","startTime":149.789,"endTime":152.669,"body":"Restaurants podcast. It'll be"},{"speaker":"Chris Spear","startTime":149.789,"endTime":152.669,"body":"open to people from all"},{"speaker":"Chris Spear","startTime":152.669,"endTime":155.969,"body":"industries, but focusing mostly"},{"speaker":"Chris Spear","startTime":152.669,"endTime":155.969,"body":"on the creative process and"},{"speaker":"Chris Spear","startTime":155.969,"endTime":160.019,"body":"collaboration. If this piques"},{"speaker":"Chris Spear","startTime":155.969,"endTime":160.019,"body":"your attention, let me know. I'd"},{"speaker":"Chris Spear","startTime":160.019,"endTime":162.599,"body":"love to talk with you. As"},{"speaker":"Chris Spear","startTime":160.019,"endTime":162.599,"body":"always, you can reach out to me"},{"speaker":"Chris Spear","startTime":162.599,"endTime":165.989,"body":"directly on Instagram and"},{"speaker":"Chris Spear","startTime":162.599,"endTime":165.989,"body":"threads at Chefs Without"},{"speaker":"Chris Spear","startTime":165.989,"endTime":170.489,"body":"Restaurants or by email at chefs"},{"speaker":"Chris Spear","startTime":165.989,"endTime":170.489,"body":"without restaurants@gmail.com"},{"speaker":"Chris Spear","startTime":170.879,"endTime":172.709,"body":"Thanks so much and have a great"},{"speaker":"Chris Spear","startTime":170.879,"endTime":172.709,"body":"week."},{"speaker":"Chris Spear","startTime":231.42,"endTime":233.76,"body":"Hey, Sarah, how's it going?"},{"speaker":"Chris Spear","startTime":231.42,"endTime":233.76,"body":"Thanks so much for coming on the"},{"speaker":"Chris Spear","startTime":233.76,"endTime":236.85,"body":"show. I'm happy to have you here"},{"speaker":"Chris Spear","startTime":233.76,"endTime":236.85,"body":"today. Thank you for having me."},{"speaker":"Chris Spear","startTime":236.85,"endTime":241.11,"body":"It's a pleasure being on the"},{"speaker":"Chris Spear","startTime":236.85,"endTime":241.11,"body":"podcast. As many of my listeners"},{"speaker":"Chris Spear","startTime":241.11,"endTime":244.02,"body":"know I love Mexican food and"},{"speaker":"Chris Spear","startTime":241.11,"endTime":244.02,"body":"cooking something that you're"},{"speaker":"Chris Spear","startTime":244.02,"endTime":247.86,"body":"doing now. So we're definitely"},{"speaker":"Chris Spear","startTime":244.02,"endTime":247.86,"body":"going to talk about that. I'd"},{"speaker":"Chris Spear","startTime":247.86,"endTime":251.28,"body":"like to start the show talking a"},{"speaker":"Chris Spear","startTime":247.86,"endTime":251.28,"body":"little bit about where you came"},{"speaker":"Chris Spear","startTime":251.28,"endTime":253.8,"body":"from and growing up as it"},{"speaker":"Chris Spear","startTime":251.28,"endTime":253.8,"body":"relates to food because it's"},{"speaker":"Chris Spear","startTime":253.8,"endTime":256.56,"body":"obviously important to where you"},{"speaker":"Chris Spear","startTime":253.8,"endTime":256.56,"body":"are now. You grew up in Boston."},{"speaker":"Chris Spear","startTime":256.56,"endTime":259.62,"body":"Is that right? The suburbs?"},{"speaker":"Chris Spear","startTime":256.56,"endTime":259.62,"body":"Yeah. Whereabouts if you don't"},{"speaker":"Chris Spear","startTime":259.62,"endTime":263.22,"body":"mind. This town called"},{"speaker":"Chris Spear","startTime":259.62,"endTime":263.22,"body":"Shrewsbury. But if you don't"},{"speaker":"Chris Spear","startTime":263.22,"endTime":265.74,"body":"live in the small state of"},{"speaker":"Chris Spear","startTime":263.22,"endTime":265.74,"body":"Massachusetts, you probably have"},{"speaker":"Chris Spear","startTime":265.74,"endTime":269.13,"body":"never heard of that time. So I'm"},{"speaker":"Chris Spear","startTime":265.74,"endTime":269.13,"body":"just bringing up because I'm"},{"speaker":"Chris Spear","startTime":269.13,"endTime":272.76,"body":"from Marlborough actually. And I"},{"speaker":"Chris Spear","startTime":269.13,"endTime":272.76,"body":"live there in a way. Okay, so"},{"speaker":"Chris Spear","startTime":272.76,"endTime":277.2,"body":"you do know she was very we used"},{"speaker":"Chris Spear","startTime":272.76,"endTime":277.2,"body":"to play you in sports? Yes, most"},{"speaker":"Chris Spear","startTime":277.2,"endTime":279.72,"body":"definitely. We did okay in"},{"speaker":"Chris Spear","startTime":277.2,"endTime":279.72,"body":"soccer and that was about it."},{"speaker":"Chris Spear","startTime":279.72,"endTime":282.54,"body":"That was the the sport that we"},{"speaker":"Chris Spear","startTime":279.72,"endTime":282.54,"body":"had going on and Walbro it's"},{"speaker":"Chris Spear","startTime":282.54,"endTime":287.4,"body":"crazy small world. So growing"},{"speaker":"Chris Spear","startTime":282.54,"endTime":287.4,"body":"up, were you someone who is"},{"speaker":"Chris Spear","startTime":287.4,"endTime":290.55,"body":"interested in food did you cook"},{"speaker":"Chris Spear","startTime":287.4,"endTime":290.55,"body":"at home? Did your parents take"},{"speaker":"Chris Spear","startTime":290.55,"endTime":293.1,"body":"you out to restaurants? What was"},{"speaker":"Chris Spear","startTime":290.55,"endTime":293.1,"body":"your relationship with food"},{"speaker":"Chris Spear","startTime":293.1,"endTime":297.99,"body":"growing up? I always knew I"},{"speaker":"Chris Spear","startTime":293.1,"endTime":297.99,"body":"wanted to be a chef. I loved"},{"speaker":"Chris Spear","startTime":297.99,"endTime":299.97,"body":"cooking. I loved shape."},{"speaker":"Sarah Thompson","startTime":300.0,"endTime":303.42,"body":"Sharing food"},{"speaker":"Sarah Thompson","startTime":300.0,"endTime":303.42,"body":"with people I loved, you know, I"},{"speaker":"Sarah Thompson","startTime":303.42,"endTime":305.76,"body":"would always like we would, I"},{"speaker":"Sarah Thompson","startTime":303.42,"endTime":305.76,"body":"would play a lot of sports. And"},{"speaker":"Sarah Thompson","startTime":305.79,"endTime":308.4,"body":"I would always like want to"},{"speaker":"Sarah Thompson","startTime":305.79,"endTime":308.4,"body":"throw all the pasta parties make"},{"speaker":"Sarah Thompson","startTime":308.4,"endTime":311.7,"body":"everyone a bunch of food and"},{"speaker":"Sarah Thompson","startTime":308.4,"endTime":311.7,"body":"like, make a whole experience of"},{"speaker":"Sarah Thompson","startTime":311.7,"endTime":315.0,"body":"everything. And food was always"},{"speaker":"Sarah Thompson","startTime":311.7,"endTime":315.0,"body":"really important. My family too,"},{"speaker":"Sarah Thompson","startTime":315.03,"endTime":319.44,"body":"we sat down and at home cooked"},{"speaker":"Sarah Thompson","startTime":315.03,"endTime":319.44,"body":"meals almost every day, every"},{"speaker":"Sarah Thompson","startTime":319.44,"endTime":321.75,"body":"night of the week, it was super"},{"speaker":"Sarah Thompson","startTime":319.44,"endTime":321.75,"body":"important for my favorite my"},{"speaker":"Sarah Thompson","startTime":321.75,"endTime":324.27,"body":"parents and my family. And I"},{"speaker":"Sarah Thompson","startTime":321.75,"endTime":324.27,"body":"feel like that was such a huge"},{"speaker":"Sarah Thompson","startTime":324.27,"endTime":328.11,"body":"part of like how I fell in love"},{"speaker":"Sarah Thompson","startTime":324.27,"endTime":328.11,"body":"with food. And now that I'm in"},{"speaker":"Sarah Thompson","startTime":328.11,"endTime":331.08,"body":"the restaurant industry, my"},{"speaker":"Sarah Thompson","startTime":328.11,"endTime":331.08,"body":"parents have fully embraced it."},{"speaker":"Sarah Thompson","startTime":331.08,"endTime":334.05,"body":"And you know, they love coming"},{"speaker":"Sarah Thompson","startTime":331.08,"endTime":334.05,"body":"out here and going out to eat,"},{"speaker":"Sarah Thompson","startTime":334.05,"endTime":336.36,"body":"they love going to New York and"},{"speaker":"Sarah Thompson","startTime":334.05,"endTime":336.36,"body":"traveling around and trying all"},{"speaker":"Sarah Thompson","startTime":336.36,"endTime":339.48,"body":"of these things, but they also"},{"speaker":"Sarah Thompson","startTime":336.36,"endTime":339.48,"body":"they cook so much at home, my"},{"speaker":"Sarah Thompson","startTime":339.48,"endTime":342.99,"body":"dad has like a smoker and loves"},{"speaker":"Sarah Thompson","startTime":339.48,"endTime":342.99,"body":"bringing people together in the"},{"speaker":"Sarah Thompson","startTime":342.99,"endTime":346.47,"body":"same way that I do with food to"},{"speaker":"Sarah Thompson","startTime":342.99,"endTime":346.47,"body":"share like this experience and"},{"speaker":"Sarah Thompson","startTime":346.5,"endTime":349.44,"body":"you know, share, you know, a"},{"speaker":"Sarah Thompson","startTime":346.5,"endTime":349.44,"body":"table with all of us. It's"},{"speaker":"Sarah Thompson","startTime":349.47,"endTime":353.88,"body":"really great. I'm really"},{"speaker":"Sarah Thompson","startTime":349.47,"endTime":353.88,"body":"grateful for all of that. I have"},{"speaker":"Sarah Thompson","startTime":353.88,"endTime":356.76,"body":"a similar upbringing. And you"},{"speaker":"Sarah Thompson","startTime":353.88,"endTime":356.76,"body":"know, it wasn't always fancy. I"},{"speaker":"Sarah Thompson","startTime":356.76,"endTime":360.3,"body":"grew up in the 80s and 90s. But"},{"speaker":"Sarah Thompson","startTime":356.76,"endTime":360.3,"body":"my mom stayed home with me until"},{"speaker":"Sarah Thompson","startTime":360.57,"endTime":363.93,"body":"I was in sixth grade. And that"},{"speaker":"Sarah Thompson","startTime":360.57,"endTime":363.93,"body":"meant we had a meal on the table"},{"speaker":"Sarah Thompson","startTime":363.96,"endTime":367.02,"body":"every night, you know, and we"},{"speaker":"Sarah Thompson","startTime":363.96,"endTime":367.02,"body":"sat down and I went grocery"},{"speaker":"Sarah Thompson","startTime":367.02,"endTime":370.98,"body":"shopping with her and got a love"},{"speaker":"Sarah Thompson","startTime":367.02,"endTime":370.98,"body":"of cooking. And I only applied"},{"speaker":"Sarah Thompson","startTime":370.98,"endTime":373.53,"body":"to one college and I want to go"},{"speaker":"Sarah Thompson","startTime":370.98,"endTime":373.53,"body":"Johnson and Wales, obviously"},{"speaker":"Sarah Thompson","startTime":373.53,"endTime":377.97,"body":"it's close to Marlborough, in"},{"speaker":"Sarah Thompson","startTime":373.53,"endTime":377.97,"body":"Providence there and I that was"},{"speaker":"Sarah Thompson","startTime":377.97,"endTime":380.25,"body":"the only school I applied to and"},{"speaker":"Sarah Thompson","startTime":377.97,"endTime":380.25,"body":"I had no backup plan was like"},{"speaker":"Sarah Thompson","startTime":380.25,"endTime":383.07,"body":"I'm going here. I'm going for"},{"speaker":"Sarah Thompson","startTime":380.25,"endTime":383.07,"body":"culinary. And that's it. And"},{"speaker":"Sarah Thompson","startTime":383.07,"endTime":387.48,"body":"that's how that went. I was in"},{"speaker":"Sarah Thompson","startTime":383.07,"endTime":387.48,"body":"the same boat. I was CIA. And my"},{"speaker":"Sarah Thompson","startTime":387.48,"endTime":390.21,"body":"parents were like, just apply to"},{"speaker":"Sarah Thompson","startTime":387.48,"endTime":390.21,"body":"one other school. And I did and"},{"speaker":"Sarah Thompson","startTime":390.21,"endTime":393.06,"body":"I'm like, this is a joke. I"},{"speaker":"Sarah Thompson","startTime":390.21,"endTime":393.06,"body":"know, I don't want to go to the"},{"speaker":"Sarah Thompson","startTime":393.06,"endTime":396.0,"body":"school. I'm going to culinary"},{"speaker":"Sarah Thompson","startTime":393.06,"endTime":396.0,"body":"school. I'm going to be a chef."},{"speaker":"Sarah Thompson","startTime":396.03,"endTime":399.09,"body":"This is the only thing I want to"},{"speaker":"Sarah Thompson","startTime":396.03,"endTime":399.09,"body":"do. But you know, you never"},{"speaker":"Sarah Thompson","startTime":399.09,"endTime":402.54,"body":"looked back. Right? And you got"},{"speaker":"Sarah Thompson","startTime":399.09,"endTime":402.54,"body":"out of school and jumped right"},{"speaker":"Sarah Thompson","startTime":402.54,"endTime":406.11,"body":"into the New York food scene. Is"},{"speaker":"Sarah Thompson","startTime":402.54,"endTime":406.11,"body":"that right? Yeah, I didn't even"},{"speaker":"Sarah Thompson","startTime":406.11,"endTime":409.83,"body":"wait 24 hours. I had my one"},{"speaker":"Sarah Thompson","startTime":406.11,"endTime":409.83,"body":"mission in mind. And I was just"},{"speaker":"Sarah Thompson","startTime":409.83,"endTime":412.74,"body":"like, I want to be in New York."},{"speaker":"Sarah Thompson","startTime":409.83,"endTime":412.74,"body":"I want to work for some of the"},{"speaker":"Sarah Thompson","startTime":412.74,"endTime":416.16,"body":"best chefs out there. And you"},{"speaker":"Sarah Thompson","startTime":412.74,"endTime":416.16,"body":"know, that's what I did. I just"},{"speaker":"Sarah Thompson","startTime":416.16,"endTime":418.8,"body":"dove right in. My parents were"},{"speaker":"Sarah Thompson","startTime":416.16,"endTime":418.8,"body":"begging me like, just take a"},{"speaker":"Sarah Thompson","startTime":418.8,"endTime":422.25,"body":"weekend come home, like see the"},{"speaker":"Sarah Thompson","startTime":418.8,"endTime":422.25,"body":"family. And I'm like, No, I need"},{"speaker":"Sarah Thompson","startTime":422.25,"endTime":425.52,"body":"to move to New York immediately."},{"speaker":"Sarah Thompson","startTime":422.25,"endTime":425.52,"body":"Do you think you would have lost"},{"speaker":"Sarah Thompson","startTime":425.52,"endTime":428.64,"body":"traction if you had gone home?"},{"speaker":"Sarah Thompson","startTime":425.52,"endTime":428.64,"body":"And like kind of mulled it over"},{"speaker":"Sarah Thompson","startTime":428.64,"endTime":431.13,"body":"for a couple of weeks or so do"},{"speaker":"Sarah Thompson","startTime":428.64,"endTime":431.13,"body":"you think there's a potential?"},{"speaker":"Sarah Thompson","startTime":431.13,"endTime":434.58,"body":"Maybe you wouldn't have gone to"},{"speaker":"Sarah Thompson","startTime":431.13,"endTime":434.58,"body":"New York? No, no, there's not a"},{"speaker":"Sarah Thompson","startTime":434.58,"endTime":437.61,"body":"chance that I wasn't going to be"},{"speaker":"Sarah Thompson","startTime":434.58,"endTime":437.61,"body":"in New York. That was the only"},{"speaker":"Sarah Thompson","startTime":437.61,"endTime":441.18,"body":"place I wanted to be? Where did"},{"speaker":"Sarah Thompson","startTime":437.61,"endTime":441.18,"body":"you start working? I started"},{"speaker":"Sarah Thompson","startTime":441.18,"endTime":444.87,"body":"working at Maria. And at the"},{"speaker":"Sarah Thompson","startTime":441.18,"endTime":444.87,"body":"time it got to Michelin stars,"},{"speaker":"Sarah Thompson","startTime":444.9,"endTime":448.62,"body":"which was a really incredible"},{"speaker":"Sarah Thompson","startTime":444.9,"endTime":448.62,"body":"experience. And then from there,"},{"speaker":"Sarah Thompson","startTime":448.62,"endTime":451.41,"body":"I started working for why they"},{"speaker":"Sarah Thompson","startTime":448.62,"endTime":451.41,"body":"do Frane Alder and became a sous"},{"speaker":"Sarah Thompson","startTime":451.41,"endTime":455.25,"body":"chef. And then from there"},{"speaker":"Sarah Thompson","startTime":451.41,"endTime":455.25,"body":"started working at cosmi. So it"},{"speaker":"Sarah Thompson","startTime":455.64,"endTime":458.67,"body":"it feels like what a really"},{"speaker":"Sarah Thompson","startTime":455.64,"endTime":458.67,"body":"short timeline. But at the same"},{"speaker":"Sarah Thompson","startTime":458.67,"endTime":462.45,"body":"time it was over the course of"},{"speaker":"Sarah Thompson","startTime":458.67,"endTime":462.45,"body":"quite a few years. But I"},{"speaker":"Sarah Thompson","startTime":462.45,"endTime":465.09,"body":"absolutely loved my experience"},{"speaker":"Sarah Thompson","startTime":462.45,"endTime":465.09,"body":"in New York and I want to change"},{"speaker":"Sarah Thompson","startTime":465.09,"endTime":467.88,"body":"it for the world. Have you ever"},{"speaker":"Sarah Thompson","startTime":465.09,"endTime":467.88,"body":"did you work in New York at all?"},{"speaker":"Sarah Thompson","startTime":468.63,"endTime":472.5,"body":"I've never worked in New York, I"},{"speaker":"Sarah Thompson","startTime":468.63,"endTime":472.5,"body":"worked in Massachusetts. And"},{"speaker":"Sarah Thompson","startTime":472.5,"endTime":475.35,"body":"then I jumped over to Seattle,"},{"speaker":"Sarah Thompson","startTime":472.5,"endTime":475.35,"body":"my wife also went to Johnson"},{"speaker":"Sarah Thompson","startTime":475.35,"endTime":478.38,"body":"Wales and we moved from"},{"speaker":"Sarah Thompson","startTime":475.35,"endTime":478.38,"body":"Massachusetts to Seattle and"},{"speaker":"Sarah Thompson","startTime":478.38,"endTime":483.27,"body":"then bounced to the Philadelphia"},{"speaker":"Sarah Thompson","startTime":478.38,"endTime":483.27,"body":"area. But I love the star chefs"},{"speaker":"Sarah Thompson","startTime":483.27,"endTime":485.73,"body":"conference. I don't know if"},{"speaker":"Sarah Thompson","startTime":483.27,"endTime":485.73,"body":"you've ever been to that in New"},{"speaker":"Sarah Thompson","startTime":485.73,"endTime":490.05,"body":"York City and I gone previous to"},{"speaker":"Sarah Thompson","startTime":485.73,"endTime":490.05,"body":"the year you know, it stopped"},{"speaker":"Sarah Thompson","startTime":490.05,"endTime":492.69,"body":"during COVID I think the last 10"},{"speaker":"Sarah Thompson","startTime":490.05,"endTime":492.69,"body":"years I've gone up to New York"},{"speaker":"Sarah Thompson","startTime":492.69,"endTime":495.09,"body":"City. So at least once a year, I"},{"speaker":"Sarah Thompson","startTime":492.69,"endTime":495.09,"body":"would go up and eat my way"},{"speaker":"Sarah Thompson","startTime":495.09,"endTime":497.76,"body":"through and I've eaten at all"},{"speaker":"Sarah Thompson","startTime":495.09,"endTime":497.76,"body":"three of those restaurants and"},{"speaker":"Sarah Thompson","startTime":497.76,"endTime":502.47,"body":"maybe both Maria and Alder in"},{"speaker":"Sarah Thompson","startTime":497.76,"endTime":502.47,"body":"the same year. If my memory"},{"speaker":"Sarah Thompson","startTime":502.47,"endTime":506.61,"body":"serves, but it gets a little"},{"speaker":"Sarah Thompson","startTime":502.47,"endTime":506.61,"body":"fuzzy. Yeah, at all, at a"},{"speaker":"Sarah Thompson","startTime":506.61,"endTime":508.68,"body":"certain point, it all blurs"},{"speaker":"Sarah Thompson","startTime":506.61,"endTime":508.68,"body":"together and it's all just you"},{"speaker":"Sarah Thompson","startTime":508.68,"endTime":512.85,"body":"know, one one experience. But"},{"speaker":"Sarah Thompson","startTime":508.68,"endTime":512.85,"body":"you know, I'm also unique. You"},{"speaker":"Sarah Thompson","startTime":512.85,"endTime":515.37,"body":"know, I remember eating it all"},{"speaker":"Sarah Thompson","startTime":512.85,"endTime":515.37,"body":"the while he's he's such an"},{"speaker":"Sarah Thompson","startTime":515.37,"endTime":517.68,"body":"interesting guy, and I don't"},{"speaker":"Sarah Thompson","startTime":515.37,"endTime":517.68,"body":"know him well, but I remember"},{"speaker":"Sarah Thompson","startTime":517.71,"endTime":520.08,"body":"eating there. I had something"},{"speaker":"Sarah Thompson","startTime":517.71,"endTime":520.08,"body":"that in my mind tasted like a"},{"speaker":"Sarah Thompson","startTime":520.08,"endTime":523.92,"body":"Big Mac. And then after dinner,"},{"speaker":"Sarah Thompson","startTime":520.08,"endTime":523.92,"body":"I went in the kitchen and met"},{"speaker":"Sarah Thompson","startTime":523.92,"endTime":525.51,"body":"him and talked to him and I"},{"speaker":"Sarah Thompson","startTime":523.92,"endTime":525.51,"body":"mentioned this to him and he"},{"speaker":"Sarah Thompson","startTime":525.51,"endTime":529.65,"body":"looked at me deadpan and said,"},{"speaker":"Sarah Thompson","startTime":525.51,"endTime":529.65,"body":"like, Are you stoned? And? And"},{"speaker":"Sarah Thompson","startTime":529.65,"endTime":533.16,"body":"like, he's like, Am I really"},{"speaker":"Sarah Thompson","startTime":529.65,"endTime":533.16,"body":"crazy? Or is he just kind of"},{"speaker":"Sarah Thompson","startTime":533.16,"endTime":535.23,"body":"fucking with me? You know, it's"},{"speaker":"Sarah Thompson","startTime":533.16,"endTime":535.23,"body":"like really funny because you"},{"speaker":"Sarah Thompson","startTime":535.23,"endTime":537.99,"body":"never knew like every encounter"},{"speaker":"Sarah Thompson","startTime":535.23,"endTime":537.99,"body":"I've had with him I think I"},{"speaker":"Sarah Thompson","startTime":537.99,"endTime":540.0,"body":"think he was smart enough to"},{"speaker":"Sarah Thompson","startTime":537.99,"endTime":540.0,"body":"know what he was doing and that"},{"speaker":"Sarah Thompson","startTime":540.0,"endTime":542.52,"body":"it was reminiscent of that but"},{"speaker":"Sarah Thompson","startTime":540.0,"endTime":542.52,"body":"it wasn't necessarily obvious"},{"speaker":"Sarah Thompson","startTime":542.52,"endTime":545.04,"body":"but maybe that was something in"},{"speaker":"Sarah Thompson","startTime":542.52,"endTime":545.04,"body":"my head I still don't know to"},{"speaker":"Sarah Thompson","startTime":545.04,"endTime":550.17,"body":"this day. I mean, he does like"},{"speaker":"Sarah Thompson","startTime":545.04,"endTime":550.17,"body":"fast food but yeah, we like a"},{"speaker":"Sarah Thompson","startTime":550.17,"endTime":553.17,"body":"lot of the things that we did"},{"speaker":"Sarah Thompson","startTime":550.17,"endTime":553.17,"body":"there were you know, plays on"},{"speaker":"Sarah Thompson","startTime":553.17,"endTime":556.95,"body":"dishes we had a on our brunch"},{"speaker":"Sarah Thompson","startTime":553.17,"endTime":556.95,"body":"menu, a dish called fillet, no"},{"speaker":"Sarah Thompson","startTime":556.95,"endTime":560.94,"body":"fish, and it was it looked like"},{"speaker":"Sarah Thompson","startTime":556.95,"endTime":560.94,"body":"a filet of fish sandwich. But it"},{"speaker":"Sarah Thompson","startTime":560.94,"endTime":563.7,"body":"was actually scrambled eggs that"},{"speaker":"Sarah Thompson","startTime":560.94,"endTime":563.7,"body":"we sent in gelatin and then"},{"speaker":"Sarah Thompson","startTime":563.7,"endTime":567.63,"body":"fried and like the same type of"},{"speaker":"Sarah Thompson","startTime":563.7,"endTime":567.63,"body":"tempura that they use and then"},{"speaker":"Sarah Thompson","startTime":567.63,"endTime":573.12,"body":"we made cheese like we set some"},{"speaker":"Sarah Thompson","startTime":567.63,"endTime":573.12,"body":"sorry some like Thai chili sauce"},{"speaker":"Sarah Thompson","startTime":573.12,"endTime":575.82,"body":"with gelatin and put that over"},{"speaker":"Sarah Thompson","startTime":573.12,"endTime":575.82,"body":"as the cheese. It was just like"},{"speaker":"Sarah Thompson","startTime":575.82,"endTime":578.73,"body":"a really fun type dish and it"},{"speaker":"Sarah Thompson","startTime":575.82,"endTime":578.73,"body":"was just like a really like the"},{"speaker":"Sarah Thompson","startTime":578.73,"endTime":581.43,"body":"kind of like the way he was"},{"speaker":"Sarah Thompson","startTime":578.73,"endTime":581.43,"body":"putting together the dish was"},{"speaker":"Sarah Thompson","startTime":581.43,"endTime":585.6,"body":"just like really playful and fun"},{"speaker":"Sarah Thompson","startTime":581.43,"endTime":585.6,"body":"but also completely unique. I"},{"speaker":"Sarah Thompson","startTime":585.6,"endTime":588.99,"body":"really enjoyed working for him."},{"speaker":"Sarah Thompson","startTime":585.6,"endTime":588.99,"body":"He's such a talented chef. So"},{"speaker":"Sarah Thompson","startTime":588.99,"endTime":594.57,"body":"Maria, Italian Alder kind of new"},{"speaker":"Sarah Thompson","startTime":588.99,"endTime":594.57,"body":"experimental American. I don't"},{"speaker":"Sarah Thompson","startTime":594.57,"endTime":597.54,"body":"even know what you call it and"},{"speaker":"Sarah Thompson","startTime":594.57,"endTime":597.54,"body":"then cosmi Mexican very"},{"speaker":"Sarah Thompson","startTime":597.54,"endTime":599.97,"body":"different restaurants. How did"},{"speaker":"Sarah Thompson","startTime":597.54,"endTime":599.97,"body":"you select"},{"speaker":"Chris Spear","startTime":600.0,"endTime":601.35,"body":"where you wanted to"},{"speaker":"Chris Spear","startTime":600.0,"endTime":601.35,"body":"work?"},{"speaker":"Sarah Thompson","startTime":602.58,"endTime":605.31,"body":"I knew I wanted"},{"speaker":"Sarah Thompson","startTime":602.58,"endTime":605.31,"body":"to work at Maria. When I was in"},{"speaker":"Sarah Thompson","startTime":605.31,"endTime":610.89,"body":"school I had eaten there. And I"},{"speaker":"Sarah Thompson","startTime":605.31,"endTime":610.89,"body":"loved it. And I was able to"},{"speaker":"Sarah Thompson","startTime":611.1,"endTime":615.66,"body":"connect with the chef and get a"},{"speaker":"Sarah Thompson","startTime":611.1,"endTime":615.66,"body":"job. And then from there, I just"},{"speaker":"Sarah Thompson","startTime":615.66,"endTime":618.99,"body":"had interest in learning about"},{"speaker":"Sarah Thompson","startTime":615.66,"endTime":618.99,"body":"the style of food that Wiley was"},{"speaker":"Sarah Thompson","startTime":619.17,"endTime":623.43,"body":"making. So of course, I just"},{"speaker":"Sarah Thompson","startTime":619.17,"endTime":623.43,"body":"pursued that and it happened to"},{"speaker":"Sarah Thompson","startTime":623.82,"endTime":626.88,"body":"kind of perfectly time with him"},{"speaker":"Sarah Thompson","startTime":623.82,"endTime":626.88,"body":"opening another restaurant,"},{"speaker":"Sarah Thompson","startTime":626.88,"endTime":629.34,"body":"which was great. And then"},{"speaker":"Sarah Thompson","startTime":626.88,"endTime":629.34,"body":"unfortunately, that restaurant"},{"speaker":"Sarah Thompson","startTime":629.37,"endTime":633.06,"body":"was closing. And then I just"},{"speaker":"Sarah Thompson","startTime":629.37,"endTime":633.06,"body":"literally happened upon Kai's"},{"speaker":"Sarah Thompson","startTime":633.06,"endTime":636.72,"body":"May, one of the pastry sous"},{"speaker":"Sarah Thompson","startTime":633.06,"endTime":636.72,"body":"chefs that was at cosmi was a"},{"speaker":"Sarah Thompson","startTime":636.75,"endTime":639.42,"body":"culinary school, when I went to"},{"speaker":"Sarah Thompson","startTime":636.75,"endTime":639.42,"body":"culinary school with her came in"},{"speaker":"Sarah Thompson","startTime":639.42,"endTime":641.07,"body":"and were like, Hey, we're"},{"speaker":"Sarah Thompson","startTime":639.42,"endTime":641.07,"body":"looking for another sous chef or"},{"speaker":"Sarah Thompson","startTime":641.07,"endTime":643.65,"body":"opening for more days. And I"},{"speaker":"Sarah Thompson","startTime":641.07,"endTime":643.65,"body":"knew nothing, I wasn't seeking"},{"speaker":"Sarah Thompson","startTime":643.65,"endTime":647.13,"body":"out Mexican food, I just, you"},{"speaker":"Sarah Thompson","startTime":643.65,"endTime":647.13,"body":"know, needed a job. She was"},{"speaker":"Sarah Thompson","startTime":647.13,"endTime":651.21,"body":"like, Oh, I'll check it out. And"},{"speaker":"Sarah Thompson","startTime":647.13,"endTime":651.21,"body":"I absolutely fell in love. I"},{"speaker":"Sarah Thompson","startTime":651.21,"endTime":653.64,"body":"mean, you're a culinary"},{"speaker":"Sarah Thompson","startTime":651.21,"endTime":653.64,"body":"professional. And, you know,"},{"speaker":"Sarah Thompson","startTime":653.67,"endTime":656.64,"body":"once you get to like a certain"},{"speaker":"Sarah Thompson","startTime":653.67,"endTime":656.64,"body":"point in your career, you just"},{"speaker":"Sarah Thompson","startTime":656.64,"endTime":659.67,"body":"you start to learn like less and"},{"speaker":"Sarah Thompson","startTime":656.64,"endTime":659.67,"body":"less like there are less like"},{"speaker":"Sarah Thompson","startTime":659.67,"endTime":662.37,"body":"there are, there's always so"},{"speaker":"Sarah Thompson","startTime":659.67,"endTime":662.37,"body":"much to learn. But your"},{"speaker":"Sarah Thompson","startTime":662.37,"endTime":665.37,"body":"knowledge, just as you know, you"},{"speaker":"Sarah Thompson","startTime":662.37,"endTime":665.37,"body":"know about more ingredients,"},{"speaker":"Sarah Thompson","startTime":665.37,"endTime":669.36,"body":"you've had more experiences,"},{"speaker":"Sarah Thompson","startTime":665.37,"endTime":669.36,"body":"like you have the resources to,"},{"speaker":"Sarah Thompson","startTime":669.54,"endTime":672.84,"body":"you know, experience a lot more"},{"speaker":"Sarah Thompson","startTime":669.54,"endTime":672.84,"body":"things. But when I went to"},{"speaker":"Sarah Thompson","startTime":672.84,"endTime":678.72,"body":"cosmetic, everything was new,"},{"speaker":"Sarah Thompson","startTime":672.84,"endTime":678.72,"body":"the ingredients, the masa, the"},{"speaker":"Sarah Thompson","startTime":678.72,"endTime":682.29,"body":"flavor profile of the food, how"},{"speaker":"Sarah Thompson","startTime":678.72,"endTime":682.29,"body":"they put everything together,"},{"speaker":"Sarah Thompson","startTime":682.29,"endTime":686.94,"body":"and I was blown away. And for"},{"speaker":"Sarah Thompson","startTime":682.29,"endTime":686.94,"body":"those, the time I was there, I"},{"speaker":"Sarah Thompson","startTime":686.94,"endTime":689.73,"body":"was learning every day, I was"},{"speaker":"Sarah Thompson","startTime":686.94,"endTime":689.73,"body":"learning about new techniques,"},{"speaker":"Sarah Thompson","startTime":689.73,"endTime":693.21,"body":"or just learning about different"},{"speaker":"Sarah Thompson","startTime":689.73,"endTime":693.21,"body":"regions of Mexico, why all of"},{"speaker":"Sarah Thompson","startTime":693.21,"endTime":695.52,"body":"these ingredients are important"},{"speaker":"Sarah Thompson","startTime":693.21,"endTime":695.52,"body":"where we're getting them from,"},{"speaker":"Sarah Thompson","startTime":695.85,"endTime":701.61,"body":"and it blew me away. And because"},{"speaker":"Sarah Thompson","startTime":695.85,"endTime":701.61,"body":"it was such a unique restaurant"},{"speaker":"Sarah Thompson","startTime":701.61,"endTime":704.46,"body":"to New York at the time, it was"},{"speaker":"Sarah Thompson","startTime":701.61,"endTime":704.46,"body":"one of the first like really"},{"speaker":"Sarah Thompson","startTime":704.49,"endTime":708.15,"body":"fine dining Mexican restaurants"},{"speaker":"Sarah Thompson","startTime":704.49,"endTime":708.15,"body":"in New York. Now there's quite a"},{"speaker":"Sarah Thompson","startTime":708.15,"endTime":711.93,"body":"few more. I was working with a"},{"speaker":"Sarah Thompson","startTime":708.15,"endTime":711.93,"body":"lot of really inspired like"},{"speaker":"Sarah Thompson","startTime":711.93,"endTime":715.11,"body":"minded people who also shared my"},{"speaker":"Sarah Thompson","startTime":711.93,"endTime":715.11,"body":"same passion. And we were able"},{"speaker":"Sarah Thompson","startTime":715.11,"endTime":718.23,"body":"to learn and grow together in"},{"speaker":"Sarah Thompson","startTime":715.11,"endTime":718.23,"body":"such an amazing way."},{"speaker":"Chris Spear","startTime":719.309,"endTime":721.829,"body":"I actually was"},{"speaker":"Chris Spear","startTime":719.309,"endTime":721.829,"body":"there opening night, and I was"},{"speaker":"Chris Spear","startTime":721.829,"endTime":724.889,"body":"the first table sat in the main"},{"speaker":"Chris Spear","startTime":721.829,"endTime":724.889,"body":"dining room there, which is kind"},{"speaker":"Chris Spear","startTime":724.889,"endTime":728.309,"body":"of cool. And I joke about the"},{"speaker":"Chris Spear","startTime":724.889,"endTime":728.309,"body":"first person to actually put"},{"speaker":"Chris Spear","startTime":728.309,"endTime":731.429,"body":"that corn husk Marang on"},{"speaker":"Chris Spear","startTime":728.309,"endTime":731.429,"body":"Instagram, which became like a"},{"speaker":"Chris Spear","startTime":731.759,"endTime":735.539,"body":"sensation. Yeah, you know, I was"},{"speaker":"Chris Spear","startTime":731.759,"endTime":735.539,"body":"really excited about that. I was"},{"speaker":"Chris Spear","startTime":735.539,"endTime":737.399,"body":"in town for the starships"},{"speaker":"Chris Spear","startTime":735.539,"endTime":737.399,"body":"conference I actually saw"},{"speaker":"Chris Spear","startTime":737.399,"endTime":741.059,"body":"Enrique was on the main stage"},{"speaker":"Chris Spear","startTime":737.399,"endTime":741.059,"body":"that night, about an hour and a"},{"speaker":"Chris Spear","startTime":741.059,"endTime":743.969,"body":"half before they opened and I"},{"speaker":"Chris Spear","startTime":741.059,"endTime":743.969,"body":"saw him I talked to him, I got a"},{"speaker":"Chris Spear","startTime":743.969,"endTime":746.669,"body":"picture with him. He signed a"},{"speaker":"Chris Spear","startTime":743.969,"endTime":746.669,"body":"book and I'm like, I have a 530"},{"speaker":"Chris Spear","startTime":746.669,"endTime":749.009,"body":"reservation at your restaurant"},{"speaker":"Chris Spear","startTime":746.669,"endTime":749.009,"body":"or like, are you going to be off"},{"speaker":"Chris Spear","startTime":749.009,"endTime":750.689,"body":"the stage? And there's like,"},{"speaker":"Chris Spear","startTime":749.009,"endTime":750.689,"body":"Yeah, I'm gonna make it quick"},{"speaker":"Chris Spear","startTime":750.689,"endTime":753.569,"body":"and bounced across town. And um,"},{"speaker":"Chris Spear","startTime":750.689,"endTime":753.569,"body":"yeah, that was the first time I"},{"speaker":"Chris Spear","startTime":753.569,"endTime":755.939,"body":"ate there. And then I ate there"},{"speaker":"Chris Spear","startTime":753.569,"endTime":755.939,"body":"was probably three years ago."},{"speaker":"Chris Spear","startTime":756.479,"endTime":760.859,"body":"Great meals, great food. Had you"},{"speaker":"Chris Spear","startTime":756.479,"endTime":760.859,"body":"ever had any of that kind of"},{"speaker":"Chris Spear","startTime":760.859,"endTime":764.879,"body":"Mexican food? Like, fine dining?"},{"speaker":"Chris Spear","startTime":760.859,"endTime":764.879,"body":"Are you no different than say"},{"speaker":"Chris Spear","startTime":764.879,"endTime":768.329,"body":"what Americanized Mexican is?"},{"speaker":"Chris Spear","startTime":764.879,"endTime":768.329,"body":"Have you had any experiences"},{"speaker":"Chris Spear","startTime":768.329,"endTime":769.709,"body":"with that prior to going there?"},{"speaker":"Sarah Thompson","startTime":770.28,"endTime":773.1,"body":"I had no"},{"speaker":"Sarah Thompson","startTime":770.28,"endTime":773.1,"body":"experience. And I think this"},{"speaker":"Sarah Thompson","startTime":773.1,"endTime":778.56,"body":"kind of what has shaped me here"},{"speaker":"Sarah Thompson","startTime":773.1,"endTime":778.56,"body":"today is like I kind of dove in."},{"speaker":"Sarah Thompson","startTime":778.71,"endTime":781.65,"body":"And I dove in really, really"},{"speaker":"Sarah Thompson","startTime":778.71,"endTime":781.65,"body":"hard to like the style of"},{"speaker":"Sarah Thompson","startTime":781.65,"endTime":785.37,"body":"Mexican cuisine. And obviously,"},{"speaker":"Sarah Thompson","startTime":781.65,"endTime":785.37,"body":"there's casual and more fine"},{"speaker":"Sarah Thompson","startTime":785.37,"endTime":789.33,"body":"dining, and like how you put it"},{"speaker":"Sarah Thompson","startTime":785.37,"endTime":789.33,"body":"all together. But like, I didn't"},{"speaker":"Sarah Thompson","startTime":789.33,"endTime":793.65,"body":"have anything to change my"},{"speaker":"Sarah Thompson","startTime":789.33,"endTime":793.65,"body":"perspective on what you know,"},{"speaker":"Sarah Thompson","startTime":793.68,"endTime":797.19,"body":"Mexican food could be otherwise"},{"speaker":"Sarah Thompson","startTime":793.68,"endTime":797.19,"body":"I just knew this style of"},{"speaker":"Sarah Thompson","startTime":797.19,"endTime":801.69,"body":"Mexican food was and from there,"},{"speaker":"Sarah Thompson","startTime":797.19,"endTime":801.69,"body":"it is so expansive, and there's"},{"speaker":"Sarah Thompson","startTime":801.69,"endTime":804.3,"body":"so many different regions and so"},{"speaker":"Sarah Thompson","startTime":801.69,"endTime":804.3,"body":"many things that you can learn."},{"speaker":"Sarah Thompson","startTime":804.57,"endTime":808.23,"body":"So I feel like that definitely"},{"speaker":"Sarah Thompson","startTime":804.57,"endTime":808.23,"body":"helped shape what we're doing"},{"speaker":"Sarah Thompson","startTime":808.23,"endTime":812.13,"body":"here, like Castle playa, which"},{"speaker":"Sarah Thompson","startTime":808.23,"endTime":812.13,"body":"is really fun. So"},{"speaker":"Chris Spear","startTime":812.16,"endTime":815.4,"body":"now you're in"},{"speaker":"Chris Spear","startTime":812.16,"endTime":815.4,"body":"Vegas. So what was the alert for"},{"speaker":"Chris Spear","startTime":815.4,"endTime":818.52,"body":"you? You know, let's jump ahead."},{"speaker":"Chris Spear","startTime":815.4,"endTime":818.52,"body":"You moved coasts you Well, I"},{"speaker":"Chris Spear","startTime":818.52,"endTime":820.89,"body":"mean, Vegas isn't on the coast."},{"speaker":"Chris Spear","startTime":818.52,"endTime":820.89,"body":"But I mean, you were an east"},{"speaker":"Chris Spear","startTime":820.89,"endTime":823.2,"body":"coaster. And then you all the"},{"speaker":"Chris Spear","startTime":820.89,"endTime":823.2,"body":"way out to Vegas, a very"},{"speaker":"Chris Spear","startTime":823.2,"endTime":826.14,"body":"different city than New York,"},{"speaker":"Chris Spear","startTime":823.2,"endTime":826.14,"body":"why leave New York,"},{"speaker":"Sarah Thompson","startTime":826.83,"endTime":829.74,"body":"I actually moved"},{"speaker":"Sarah Thompson","startTime":826.83,"endTime":829.74,"body":"out here to open this restaurant"},{"speaker":"Sarah Thompson","startTime":829.74,"endTime":833.34,"body":"called ilio, which was a"},{"speaker":"Sarah Thompson","startTime":829.74,"endTime":833.34,"body":"restaurant from Daniella. So"},{"speaker":"Sarah Thompson","startTime":833.34,"endTime":837.36,"body":"doing as an Enrique Olvera. And"},{"speaker":"Sarah Thompson","startTime":833.34,"endTime":837.36,"body":"super excited is in the same"},{"speaker":"Sarah Thompson","startTime":837.36,"endTime":840.51,"body":"space that we are in now. But we"},{"speaker":"Sarah Thompson","startTime":837.36,"endTime":840.51,"body":"were supposed to open March"},{"speaker":"Sarah Thompson","startTime":840.51,"endTime":844.32,"body":"17 2020. And that was the day"},{"speaker":"Sarah Thompson","startTime":840.51,"endTime":844.32,"body":"the world shut down. So we were"},{"speaker":"Sarah Thompson","startTime":844.32,"endTime":849.39,"body":"ramping up doing all of these"},{"speaker":"Sarah Thompson","startTime":844.32,"endTime":849.39,"body":"things. And it just it didn't"},{"speaker":"Sarah Thompson","startTime":849.39,"endTime":853.44,"body":"open and then we like open but"},{"speaker":"Sarah Thompson","startTime":849.39,"endTime":853.44,"body":"it was like not a really good"},{"speaker":"Sarah Thompson","startTime":853.44,"endTime":856.35,"body":"time for restaurants to open."},{"speaker":"Sarah Thompson","startTime":853.44,"endTime":856.35,"body":"Like there's a lot of"},{"speaker":"Sarah Thompson","startTime":856.35,"endTime":860.22,"body":"restrictions and you know, a lot"},{"speaker":"Sarah Thompson","startTime":856.35,"endTime":860.22,"body":"of things that we weren't really"},{"speaker":"Sarah Thompson","startTime":860.22,"endTime":863.82,"body":"able to accomplish because we're"},{"speaker":"Sarah Thompson","startTime":860.22,"endTime":863.82,"body":"so limited and what we're"},{"speaker":"Sarah Thompson","startTime":863.85,"endTime":867.6,"body":"allowed to do. And also it was"},{"speaker":"Sarah Thompson","startTime":863.85,"endTime":867.6,"body":"really hard to promote a new"},{"speaker":"Sarah Thompson","startTime":867.6,"endTime":870.57,"body":"restaurant when you know, so"},{"speaker":"Sarah Thompson","startTime":867.6,"endTime":870.57,"body":"many things were going on in the"},{"speaker":"Sarah Thompson","startTime":870.57,"endTime":874.98,"body":"world that had nothing to do"},{"speaker":"Sarah Thompson","startTime":870.57,"endTime":874.98,"body":"with the restaurant industry. Or"},{"speaker":"Sarah Thompson","startTime":875.04,"endTime":877.38,"body":"there's a lot going on with the"},{"speaker":"Sarah Thompson","startTime":875.04,"endTime":877.38,"body":"restaurant industry. But you"},{"speaker":"Sarah Thompson","startTime":877.38,"endTime":880.83,"body":"know, there's a huge pandemic in"},{"speaker":"Sarah Thompson","startTime":877.38,"endTime":880.83,"body":"the world. So it just never took"},{"speaker":"Sarah Thompson","startTime":880.83,"endTime":884.43,"body":"off. And then they decided not"},{"speaker":"Sarah Thompson","startTime":880.83,"endTime":884.43,"body":"to reopen the restaurant and"},{"speaker":"Sarah Thompson","startTime":884.43,"endTime":888.09,"body":"they asked me to stay on and"},{"speaker":"Sarah Thompson","startTime":884.43,"endTime":888.09,"body":"open Casa playa, and we put"},{"speaker":"Sarah Thompson","startTime":888.09,"endTime":892.56,"body":"together a new menu, we"},{"speaker":"Sarah Thompson","startTime":888.09,"endTime":892.56,"body":"redesigned the space. And it's"},{"speaker":"Sarah Thompson","startTime":892.56,"endTime":896.43,"body":"absolutely beautiful and it's"},{"speaker":"Sarah Thompson","startTime":892.56,"endTime":896.43,"body":"really fun, really creative,"},{"speaker":"Sarah Thompson","startTime":896.43,"endTime":899.16,"body":"really playful, and I'm really,"},{"speaker":"Sarah Thompson","startTime":896.43,"endTime":899.16,"body":"you know excited about being"},{"speaker":"Sarah Thompson","startTime":899.16,"endTime":899.49,"body":"here."},{"speaker":"Chris Spear","startTime":900.0,"endTime":902.64,"body":"What a weird time I"},{"speaker":"Chris Spear","startTime":900.0,"endTime":902.64,"body":"can't imagine starting a"},{"speaker":"Chris Spear","startTime":902.64,"endTime":907.32,"body":"restaurant in that period at all"},{"speaker":"Chris Spear","startTime":902.64,"endTime":907.32,"body":"and trying to figure that out."},{"speaker":"Chris Spear","startTime":907.95,"endTime":911.91,"body":"So I guess for you, what was the"},{"speaker":"Chris Spear","startTime":907.95,"endTime":911.91,"body":"plan? Were you going to be the"},{"speaker":"Chris Spear","startTime":912.06,"endTime":915.45,"body":"head chef there? Once it really"},{"speaker":"Chris Spear","startTime":912.06,"endTime":915.45,"body":"got off the ground? Was that the"},{"speaker":"Chris Spear","startTime":915.45,"endTime":916.38,"body":"plan going into it?"},{"speaker":"Sarah Thompson","startTime":916.89,"endTime":920.04,"body":"Yeah, I was a"},{"speaker":"Sarah Thompson","startTime":916.89,"endTime":920.04,"body":"chef de cuisine. And, you know,"},{"speaker":"Sarah Thompson","startTime":920.04,"endTime":923.67,"body":"a lot of the creative direction"},{"speaker":"Sarah Thompson","startTime":920.04,"endTime":923.67,"body":"was from Daniella and Enrique."},{"speaker":"Sarah Thompson","startTime":924.48,"endTime":927.45,"body":"But I was the chef here kind of"},{"speaker":"Sarah Thompson","startTime":924.48,"endTime":927.45,"body":"implementing, you know, their"},{"speaker":"Sarah Thompson","startTime":927.45,"endTime":933.33,"body":"standards and the cuisine. But"},{"speaker":"Sarah Thompson","startTime":927.45,"endTime":933.33,"body":"now Casa Playa is I was promoted"},{"speaker":"Sarah Thompson","startTime":933.33,"endTime":937.59,"body":"to the executive chef role. So"},{"speaker":"Sarah Thompson","startTime":933.33,"endTime":937.59,"body":"it's just me and my team here,"},{"speaker":"Sarah Thompson","startTime":937.62,"endTime":939.6,"body":"which has been really fun. So"},{"speaker":"Chris Spear","startTime":939.6,"endTime":943.14,"body":"what is that like"},{"speaker":"Chris Spear","startTime":939.6,"endTime":943.14,"body":"making the leap from being a"},{"speaker":"Chris Spear","startTime":943.35,"endTime":948.03,"body":"number two? Number three, to"},{"speaker":"Chris Spear","startTime":943.35,"endTime":948.03,"body":"being ultimately the Executive"},{"speaker":"Chris Spear","startTime":948.03,"endTime":950.64,"body":"Chef, the person who's the"},{"speaker":"Chris Spear","startTime":948.03,"endTime":950.64,"body":"decision maker, the person"},{"speaker":"Chris Spear","startTime":950.64,"endTime":957.18,"body":"building a team? What challenges"},{"speaker":"Chris Spear","startTime":950.64,"endTime":957.18,"body":"maybe did you go through? And I"},{"speaker":"Chris Spear","startTime":957.18,"endTime":960.09,"body":"guess more if looking back on"},{"speaker":"Chris Spear","startTime":957.18,"endTime":960.09,"body":"it, where you are now, do you"},{"speaker":"Chris Spear","startTime":960.09,"endTime":962.64,"body":"have any advice for anyone who's"},{"speaker":"Chris Spear","startTime":960.09,"endTime":962.64,"body":"maybe stepping into an executive"},{"speaker":"Chris Spear","startTime":962.64,"endTime":963.84,"body":"chef role for the first time,"},{"speaker":"Sarah Thompson","startTime":964.59,"endTime":966.87,"body":"my advice would"},{"speaker":"Sarah Thompson","startTime":964.59,"endTime":966.87,"body":"be, even though it's absolutely"},{"speaker":"Sarah Thompson","startTime":966.87,"endTime":970.47,"body":"terrifying, once you make that"},{"speaker":"Sarah Thompson","startTime":966.87,"endTime":970.47,"body":"step, it's one of the most"},{"speaker":"Sarah Thompson","startTime":970.5,"endTime":975.57,"body":"rewarding experiences of your"},{"speaker":"Sarah Thompson","startTime":970.5,"endTime":975.57,"body":"life really being able to, you"},{"speaker":"Sarah Thompson","startTime":975.57,"endTime":980.58,"body":"know, build a team and see"},{"speaker":"Sarah Thompson","startTime":975.57,"endTime":980.58,"body":"people grow, and, you know,"},{"speaker":"Sarah Thompson","startTime":980.61,"endTime":984.24,"body":"teach all of these young"},{"speaker":"Sarah Thompson","startTime":980.61,"endTime":984.24,"body":"culinary professionals, all of"},{"speaker":"Sarah Thompson","startTime":984.24,"endTime":987.45,"body":"the things that people have"},{"speaker":"Sarah Thompson","startTime":984.24,"endTime":987.45,"body":"taken the time to teach you. And"},{"speaker":"Sarah Thompson","startTime":987.45,"endTime":991.68,"body":"just seeing the growth, seeing"},{"speaker":"Sarah Thompson","startTime":987.45,"endTime":991.68,"body":"people excited about the food"},{"speaker":"Sarah Thompson","startTime":991.68,"endTime":997.38,"body":"that you're producing. And all"},{"speaker":"Sarah Thompson","startTime":991.68,"endTime":997.38,"body":"of that is incredibly rewarding."},{"speaker":"Sarah Thompson","startTime":997.62,"endTime":1001.64,"body":"And to be honest, when I took"},{"speaker":"Sarah Thompson","startTime":997.62,"endTime":1001.64,"body":"that, I felt very prepared to"},{"speaker":"Sarah Thompson","startTime":1001.64,"endTime":1005.0,"body":"take that next step, I had been"},{"speaker":"Sarah Thompson","startTime":1001.64,"endTime":1005.0,"body":"working in restaurants, and"},{"speaker":"Sarah Thompson","startTime":1005.0,"endTime":1009.05,"body":"continued to grow. And I was I"},{"speaker":"Sarah Thompson","startTime":1005.0,"endTime":1009.05,"body":"was ready to be in charge and"},{"speaker":"Sarah Thompson","startTime":1009.08,"endTime":1012.65,"body":"ready to, you know, be creative"},{"speaker":"Sarah Thompson","startTime":1009.08,"endTime":1012.65,"body":"and have the menu of the mind."},{"speaker":"Sarah Thompson","startTime":1012.65,"endTime":1016.31,"body":"But it's still terrifying,"},{"speaker":"Sarah Thompson","startTime":1012.65,"endTime":1016.31,"body":"because when everyone you know,"},{"speaker":"Sarah Thompson","startTime":1016.31,"endTime":1019.97,"body":"when something is going on here,"},{"speaker":"Sarah Thompson","startTime":1016.31,"endTime":1019.97,"body":"all eyes are on you. And then"},{"speaker":"Sarah Thompson","startTime":1020.03,"endTime":1023.0,"body":"you know, eventually all of that"},{"speaker":"Sarah Thompson","startTime":1020.03,"endTime":1023.0,"body":"kind of settles, and it just"},{"speaker":"Sarah Thompson","startTime":1023.0,"endTime":1027.32,"body":"becomes more natural, and time"},{"speaker":"Sarah Thompson","startTime":1023.0,"endTime":1027.32,"body":"and an experience. But, you"},{"speaker":"Sarah Thompson","startTime":1027.32,"endTime":1030.26,"body":"know, it has been incredibly"},{"speaker":"Sarah Thompson","startTime":1027.32,"endTime":1030.26,"body":"rewarding. And it's really"},{"speaker":"Sarah Thompson","startTime":1030.26,"endTime":1033.44,"body":"amazing to see, like I said,"},{"speaker":"Sarah Thompson","startTime":1030.26,"endTime":1033.44,"body":"like the growth of this"},{"speaker":"Sarah Thompson","startTime":1033.44,"endTime":1037.22,"body":"restaurant and the growth of my"},{"speaker":"Sarah Thompson","startTime":1033.44,"endTime":1037.22,"body":"peers and my cooks, which is"},{"speaker":"Sarah Thompson","startTime":1037.22,"endTime":1040.58,"body":"really amazing. Just one of my"},{"speaker":"Sarah Thompson","startTime":1037.22,"endTime":1040.58,"body":"favorite parts about being a"},{"speaker":"Sarah Thompson","startTime":1040.58,"endTime":1044.27,"body":"chef is just fostering a good"},{"speaker":"Sarah Thompson","startTime":1040.58,"endTime":1044.27,"body":"work environment with a good"},{"speaker":"Sarah Thompson","startTime":1044.27,"endTime":1048.35,"body":"team, and seeing how much they"},{"speaker":"Sarah Thompson","startTime":1044.27,"endTime":1048.35,"body":"can learn and grow and push"},{"speaker":"Sarah Thompson","startTime":1048.35,"endTime":1051.38,"body":"themselves is really rewarding."},{"speaker":"Sarah Thompson","startTime":1048.35,"endTime":1051.38,"body":"So talking"},{"speaker":"Chris Spear","startTime":1051.38,"endTime":1054.11,"body":"about where you're"},{"speaker":"Chris Spear","startTime":1051.38,"endTime":1054.11,"body":"at, there's so many restaurants"},{"speaker":"Chris Spear","startTime":1054.11,"endTime":1058.04,"body":"in Vegas, who is coming to your"},{"speaker":"Chris Spear","startTime":1054.11,"endTime":1058.04,"body":"restaurant and what sets you"},{"speaker":"Chris Spear","startTime":1058.04,"endTime":1061.82,"body":"apart, like, do you have an idea"},{"speaker":"Chris Spear","startTime":1058.04,"endTime":1061.82,"body":"of who you're like, is there a"},{"speaker":"Chris Spear","startTime":1061.82,"endTime":1064.1,"body":"typical customer there and what"},{"speaker":"Chris Spear","startTime":1061.82,"endTime":1064.1,"body":"they're looking for?"},{"speaker":"Sarah Thompson","startTime":1064.94,"endTime":1067.73,"body":"We have so"},{"speaker":"Sarah Thompson","startTime":1064.94,"endTime":1067.73,"body":"classify as the winner. So we"},{"speaker":"Sarah Thompson","startTime":1067.73,"endTime":1071.57,"body":"have two types of customers, we"},{"speaker":"Sarah Thompson","startTime":1067.73,"endTime":1071.57,"body":"have, you know, the win"},{"speaker":"Sarah Thompson","startTime":1071.6,"endTime":1075.14,"body":"clientele. And then we have a"},{"speaker":"Sarah Thompson","startTime":1071.6,"endTime":1075.14,"body":"lot of we're right next to"},{"speaker":"Sarah Thompson","startTime":1075.14,"endTime":1078.32,"body":"encore Beach Club, we'll get a"},{"speaker":"Sarah Thompson","startTime":1075.14,"endTime":1078.32,"body":"good amount of people who are"},{"speaker":"Sarah Thompson","startTime":1078.32,"endTime":1080.81,"body":"interested in like a nightlife"},{"speaker":"Sarah Thompson","startTime":1078.32,"endTime":1080.81,"body":"type scene a lot more of a"},{"speaker":"Sarah Thompson","startTime":1080.81,"endTime":1083.96,"body":"younger crowd. So we'll see a"},{"speaker":"Sarah Thompson","startTime":1080.81,"endTime":1083.96,"body":"lot of you know, when guests a"},{"speaker":"Sarah Thompson","startTime":1083.96,"endTime":1086.24,"body":"little bit earlier in the night"},{"speaker":"Sarah Thompson","startTime":1083.96,"endTime":1086.24,"body":"and transitions into a little"},{"speaker":"Sarah Thompson","startTime":1086.24,"endTime":1089.6,"body":"bit of a younger, more playful,"},{"speaker":"Sarah Thompson","startTime":1086.24,"endTime":1089.6,"body":"you know, crowd and the later"},{"speaker":"Sarah Thompson","startTime":1089.6,"endTime":1092.45,"body":"parts of the night we have a DJ,"},{"speaker":"Sarah Thompson","startTime":1089.6,"endTime":1092.45,"body":"we have live music, which is"},{"speaker":"Sarah Thompson","startTime":1092.45,"endTime":1097.46,"body":"really fun. And in Vegas,"},{"speaker":"Sarah Thompson","startTime":1092.45,"endTime":1097.46,"body":"there's so many restaurants that"},{"speaker":"Sarah Thompson","startTime":1097.46,"endTime":1100.22,"body":"is for sure. But one of the"},{"speaker":"Sarah Thompson","startTime":1097.46,"endTime":1100.22,"body":"things that makes Cass apply"},{"speaker":"Sarah Thompson","startTime":1100.25,"endTime":1102.71,"body":"there's only a few Mexican"},{"speaker":"Sarah Thompson","startTime":1100.25,"endTime":1102.71,"body":"restaurants on the Strip. I"},{"speaker":"Sarah Thompson","startTime":1102.71,"endTime":1105.65,"body":"think there's three soon to be"},{"speaker":"Sarah Thompson","startTime":1102.71,"endTime":1105.65,"body":"four with Fountain Blue opening,"},{"speaker":"Sarah Thompson","startTime":1105.98,"endTime":1109.55,"body":"but there's not there's not a"},{"speaker":"Sarah Thompson","startTime":1105.98,"endTime":1109.55,"body":"lot of Mexican food out there."},{"speaker":"Sarah Thompson","startTime":1109.67,"endTime":1115.16,"body":"Or at least at this level on the"},{"speaker":"Sarah Thompson","startTime":1109.67,"endTime":1115.16,"body":"strip out there in Vegas. And we"},{"speaker":"Sarah Thompson","startTime":1115.16,"endTime":1118.31,"body":"are very different from the"},{"speaker":"Sarah Thompson","startTime":1115.16,"endTime":1118.31,"body":"other Mexican restaurants here"},{"speaker":"Sarah Thompson","startTime":1118.31,"endTime":1120.71,"body":"we have like a hobby of yours"},{"speaker":"Sarah Thompson","startTime":1118.31,"endTime":1120.71,"body":"toca Madeira, which is"},{"speaker":"Sarah Thompson","startTime":1120.71,"endTime":1124.01,"body":"definitely more of a steakhouse"},{"speaker":"Sarah Thompson","startTime":1120.71,"endTime":1124.01,"body":"style. And then we're a coastal"},{"speaker":"Sarah Thompson","startTime":1124.01,"endTime":1126.89,"body":"Mexican restaurant, huge focus"},{"speaker":"Sarah Thompson","startTime":1124.01,"endTime":1126.89,"body":"on seafood. But what sets us"},{"speaker":"Sarah Thompson","startTime":1126.89,"endTime":1132.47,"body":"apart is definitely our Masa"},{"speaker":"Sarah Thompson","startTime":1126.89,"endTime":1132.47,"body":"program. So we next analyze all"},{"speaker":"Sarah Thompson","startTime":1132.47,"endTime":1135.59,"body":"of our corn in house we're"},{"speaker":"Sarah Thompson","startTime":1132.47,"endTime":1135.59,"body":"flying in all this beautiful"},{"speaker":"Sarah Thompson","startTime":1135.59,"endTime":1139.07,"body":"heirloom corn from Wahaca. We"},{"speaker":"Sarah Thompson","startTime":1135.59,"endTime":1139.07,"body":"use between six and nine"},{"speaker":"Sarah Thompson","startTime":1139.07,"endTime":1141.47,"body":"different varietals depending on"},{"speaker":"Sarah Thompson","startTime":1139.07,"endTime":1141.47,"body":"the time of the year and what"},{"speaker":"Sarah Thompson","startTime":1141.47,"endTime":1146.6,"body":"season it is. And we mill it all"},{"speaker":"Sarah Thompson","startTime":1141.47,"endTime":1146.6,"body":"in house and every single masa"},{"speaker":"Sarah Thompson","startTime":1146.63,"endTime":1149.84,"body":"piece that comes out of our"},{"speaker":"Sarah Thompson","startTime":1146.63,"endTime":1149.84,"body":"kitchen is made in house. Our"},{"speaker":"Sarah Thompson","startTime":1149.84,"endTime":1153.86,"body":"tortillas are tomatoes. You"},{"speaker":"Sarah Thompson","startTime":1149.84,"endTime":1153.86,"body":"know, all of that is made with"},{"speaker":"Sarah Thompson","startTime":1153.86,"endTime":1157.58,"body":"heirloom corn. And it's a huge"},{"speaker":"Sarah Thompson","startTime":1153.86,"endTime":1157.58,"body":"endeavor, like some days we'll"},{"speaker":"Sarah Thompson","startTime":1157.58,"endTime":1161.66,"body":"go through 150 kilos of masa,"},{"speaker":"Sarah Thompson","startTime":1157.58,"endTime":1161.66,"body":"which is an insane amount of"},{"speaker":"Sarah Thompson","startTime":1161.66,"endTime":1164.96,"body":"masa is for like, you know, when"},{"speaker":"Sarah Thompson","startTime":1161.66,"endTime":1164.96,"body":"we do brunch and dinner, all of"},{"speaker":"Sarah Thompson","startTime":1164.96,"endTime":1167.78,"body":"those ham, fresh tortillas, and"},{"speaker":"Sarah Thompson","startTime":1164.96,"endTime":1167.78,"body":"all of the production that goes"},{"speaker":"Sarah Thompson","startTime":1167.78,"endTime":1171.89,"body":"into it, but no one else is"},{"speaker":"Sarah Thompson","startTime":1167.78,"endTime":1171.89,"body":"taking that leap and you know,"},{"speaker":"Sarah Thompson","startTime":1171.98,"endTime":1176.0,"body":"putting something like that out"},{"speaker":"Sarah Thompson","startTime":1171.98,"endTime":1176.0,"body":"there, here in Vegas. So that"},{"speaker":"Sarah Thompson","startTime":1176.0,"endTime":1179.27,"body":"definitely sets us apart from"},{"speaker":"Sarah Thompson","startTime":1176.0,"endTime":1179.27,"body":"the other restaurants."},{"speaker":"Chris Spear","startTime":1179.72,"endTime":1181.1,"body":"Now, that was"},{"speaker":"Chris Spear","startTime":1179.72,"endTime":1181.1,"body":"something you were doing"},{"speaker":"Chris Spear","startTime":1181.1,"endTime":1183.23,"body":"cosmetic correct. It is."},{"speaker":"Sarah Thompson","startTime":1183.35,"endTime":1187.7,"body":"And that was one"},{"speaker":"Sarah Thompson","startTime":1183.35,"endTime":1187.7,"body":"of the things that really, like"},{"speaker":"Sarah Thompson","startTime":1187.73,"endTime":1192.95,"body":"I felt very passionate about"},{"speaker":"Sarah Thompson","startTime":1187.73,"endTime":1192.95,"body":"taking here and you know, having"},{"speaker":"Sarah Thompson","startTime":1192.95,"endTime":1196.64,"body":"that be a part of this"},{"speaker":"Sarah Thompson","startTime":1192.95,"endTime":1196.64,"body":"restaurant as well. It's super"},{"speaker":"Sarah Thompson","startTime":1196.64,"endTime":1201.53,"body":"unique, and for me coming into"},{"speaker":"Sarah Thompson","startTime":1196.64,"endTime":1201.53,"body":"Mexican cuisine In the tortilla"},{"speaker":"Sarah Thompson","startTime":1201.53,"endTime":1205.85,"body":"is really what set apart cosmi"},{"speaker":"Sarah Thompson","startTime":1201.53,"endTime":1205.85,"body":"from other Mexican restaurants"},{"speaker":"Sarah Thompson","startTime":1205.85,"endTime":1208.55,"body":"I'd had before, I had never had"},{"speaker":"Sarah Thompson","startTime":1205.85,"endTime":1208.55,"body":"a tortilla like that before in"},{"speaker":"Sarah Thompson","startTime":1208.55,"endTime":1212.96,"body":"my life. And it really just, it"},{"speaker":"Sarah Thompson","startTime":1208.55,"endTime":1212.96,"body":"changed my perspective on a lot"},{"speaker":"Sarah Thompson","startTime":1212.96,"endTime":1217.94,"body":"of things. And it was funny"},{"speaker":"Sarah Thompson","startTime":1212.96,"endTime":1217.94,"body":"because working at cosmi, we"},{"speaker":"Sarah Thompson","startTime":1217.97,"endTime":1220.85,"body":"made corn every day. So for"},{"speaker":"Sarah Thompson","startTime":1217.97,"endTime":1220.85,"body":"like, two and a half, three"},{"speaker":"Sarah Thompson","startTime":1220.85,"endTime":1223.97,"body":"years, just making corn every"},{"speaker":"Sarah Thompson","startTime":1220.85,"endTime":1223.97,"body":"day and we came out here. And"},{"speaker":"Sarah Thompson","startTime":1223.97,"endTime":1227.3,"body":"when we're opening ilio, we're"},{"speaker":"Sarah Thompson","startTime":1223.97,"endTime":1227.3,"body":"doing we had a master program as"},{"speaker":"Sarah Thompson","startTime":1227.3,"endTime":1231.2,"body":"well and we could not get the"},{"speaker":"Sarah Thompson","startTime":1227.3,"endTime":1231.2,"body":"masa to work we're like this is"},{"speaker":"Sarah Thompson","startTime":1231.2,"endTime":1234.65,"body":"crazy. 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I"},{"speaker":"Chris Spear","startTime":1282.35,"endTime":1284.6,"body":"had Jorge from"},{"speaker":"Chris Spear","startTime":1282.35,"endTime":1284.6,"body":"Maaseiah on the podcast last"},{"speaker":"Chris Spear","startTime":1284.6,"endTime":1288.77,"body":"year when his book came out. So"},{"speaker":"Chris Spear","startTime":1284.6,"endTime":1288.77,"body":"we did a deep dive into masa and"},{"speaker":"Chris Spear","startTime":1288.77,"endTime":1290.99,"body":"all things corn. He"},{"speaker":"Sarah Thompson","startTime":1290.99,"endTime":1293.09,"body":"is amazing. So"},{"speaker":"Sarah Thompson","startTime":1290.99,"endTime":1293.09,"body":"we actually get all of our corn"},{"speaker":"Sarah Thompson","startTime":1293.09,"endTime":1298.28,"body":"from us yanda i They're such an"},{"speaker":"Sarah Thompson","startTime":1293.09,"endTime":1298.28,"body":"amazing company. 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I didn't"},{"speaker":"Sarah Thompson","startTime":1389.75,"endTime":1392.96,"body":"know that this place existed and"},{"speaker":"Sarah Thompson","startTime":1392.96,"endTime":1394.94,"body":"they just showed up to the"},{"speaker":"Sarah Thompson","startTime":1392.96,"endTime":1394.94,"body":"restaurant one day with like"},{"speaker":"Sarah Thompson","startTime":1395.12,"endTime":1399.29,"body":"this giant box of samples of"},{"speaker":"Sarah Thompson","startTime":1395.12,"endTime":1399.29,"body":"mushrooms. And like when someone"},{"speaker":"Sarah Thompson","startTime":1399.29,"endTime":1403.07,"body":"comes to you and gives you this"},{"speaker":"Sarah Thompson","startTime":1399.29,"endTime":1403.07,"body":"product that is so good. 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You know, I think it's"},{"speaker":"Sarah Thompson","startTime":1582.35,"endTime":1584.96,"body":"really interesting that you"},{"speaker":"Sarah Thompson","startTime":1582.35,"endTime":1584.96,"body":"bring that up, because, you"},{"speaker":"Sarah Thompson","startTime":1584.96,"endTime":1588.89,"body":"know, for the longest times chef"},{"speaker":"Sarah Thompson","startTime":1584.96,"endTime":1588.89,"body":"would travel throughout Europe,"},{"speaker":"Sarah Thompson","startTime":1588.89,"endTime":1592.97,"body":"go to, you know, Denmark, go to"},{"speaker":"Sarah Thompson","startTime":1588.89,"endTime":1592.97,"body":"Paris, go to Italy, and learn"},{"speaker":"Sarah Thompson","startTime":1592.97,"endTime":1596.24,"body":"about French cuisine, and or,"},{"speaker":"Sarah Thompson","startTime":1592.97,"endTime":1596.24,"body":"you know, go to Japan and learn"},{"speaker":"Sarah Thompson","startTime":1596.24,"endTime":1599.78,"body":"about Japanese cuisine, and, you"},{"speaker":"Sarah Thompson","startTime":1596.24,"endTime":1599.78,"body":"know, then they would come back"},{"speaker":"Sarah Thompson","startTime":1599.78,"endTime":1603.59,"body":"to the US. And that was what"},{"speaker":"Sarah Thompson","startTime":1599.78,"endTime":1603.59,"body":"their craft was, and they might"},{"speaker":"Sarah Thompson","startTime":1603.59,"endTime":1607.25,"body":"not be French, or not be Danish"},{"speaker":"Sarah Thompson","startTime":1603.59,"endTime":1607.25,"body":"or not be Japanese, but they"},{"speaker":"Sarah Thompson","startTime":1607.25,"endTime":1609.74,"body":"were executing and learning"},{"speaker":"Sarah Thompson","startTime":1607.25,"endTime":1609.74,"body":"about that type of cuisine and"},{"speaker":"Sarah Thompson","startTime":1609.74,"endTime":1614.15,"body":"that type of culture. And when I"},{"speaker":"Sarah Thompson","startTime":1609.74,"endTime":1614.15,"body":"was, you know, learning about"},{"speaker":"Sarah Thompson","startTime":1614.15,"endTime":1617.9,"body":"food, like I was training under"},{"speaker":"Sarah Thompson","startTime":1614.15,"endTime":1617.9,"body":"two of the best Mexican chefs in"},{"speaker":"Sarah Thompson","startTime":1617.9,"endTime":1622.64,"body":"the world, you know, Daniela and"},{"speaker":"Sarah Thompson","startTime":1617.9,"endTime":1622.64,"body":"Enrique are incredibly talented"},{"speaker":"Sarah Thompson","startTime":1622.64,"endTime":1625.76,"body":"and intelligent, incredibly"},{"speaker":"Sarah Thompson","startTime":1622.64,"endTime":1625.76,"body":"passionate and great teachers."},{"speaker":"Sarah Thompson","startTime":1625.91,"endTime":1629.81,"body":"And I was able to learn so much."},{"speaker":"Sarah Thompson","startTime":1625.91,"endTime":1629.81,"body":"So with all of that training,"},{"speaker":"Sarah Thompson","startTime":1629.81,"endTime":1633.68,"body":"and all of the experiences I"},{"speaker":"Sarah Thompson","startTime":1629.81,"endTime":1633.68,"body":"had, through my travels, and"},{"speaker":"Sarah Thompson","startTime":1633.68,"endTime":1637.34,"body":"through working with them, and"},{"speaker":"Sarah Thompson","startTime":1633.68,"endTime":1637.34,"body":"their restaurants, you know, I"},{"speaker":"Sarah Thompson","startTime":1637.34,"endTime":1640.55,"body":"was able to learn a lot about"},{"speaker":"Sarah Thompson","startTime":1637.34,"endTime":1640.55,"body":"cuisine, this type of cuisine,"},{"speaker":"Sarah Thompson","startTime":1640.58,"endTime":1644.87,"body":"and, you know, I keep learning,"},{"speaker":"Sarah Thompson","startTime":1640.58,"endTime":1644.87,"body":"I have a lot of people from all"},{"speaker":"Sarah Thompson","startTime":1644.87,"endTime":1648.11,"body":"over the world and my kitchen."},{"speaker":"Sarah Thompson","startTime":1644.87,"endTime":1648.11,"body":"And we have an open dialogue in"},{"speaker":"Sarah Thompson","startTime":1648.11,"endTime":1651.62,"body":"this kitchen about, you know,"},{"speaker":"Sarah Thompson","startTime":1648.11,"endTime":1651.62,"body":"different types of food from"},{"speaker":"Sarah Thompson","startTime":1651.62,"endTime":1656.18,"body":"different parts of the world,"},{"speaker":"Sarah Thompson","startTime":1651.62,"endTime":1656.18,"body":"different regions, and, you"},{"speaker":"Sarah Thompson","startTime":1656.18,"endTime":1659.99,"body":"know, people love bringing their"},{"speaker":"Sarah Thompson","startTime":1656.18,"endTime":1659.99,"body":"perspective or their techniques"},{"speaker":"Sarah Thompson","startTime":1659.99,"endTime":1663.77,"body":"to the table and they aren't"},{"speaker":"Sarah Thompson","startTime":1659.99,"endTime":1663.77,"body":"afraid to, you know, show,"},{"speaker":"Sarah Thompson","startTime":1663.95,"endTime":1667.73,"body":"showcase what they know. And,"},{"speaker":"Sarah Thompson","startTime":1663.95,"endTime":1667.73,"body":"you know, I learned from"},{"speaker":"Sarah Thompson","startTime":1667.82,"endTime":1670.97,"body":"everyone every day, it's really"},{"speaker":"Sarah Thompson","startTime":1667.82,"endTime":1670.97,"body":"great. That's"},{"speaker":"Chris Spear","startTime":1670.97,"endTime":1673.19,"body":"clearly not my"},{"speaker":"Chris Spear","startTime":1670.97,"endTime":1673.19,"body":"opinion, you know, and I grew"},{"speaker":"Chris Spear","startTime":1673.19,"endTime":1677.66,"body":"up, Rick Bayless was someone who"},{"speaker":"Chris Spear","startTime":1673.19,"endTime":1677.66,"body":"I admired greatly when I was"},{"speaker":"Chris Spear","startTime":1677.66,"endTime":1681.62,"body":"younger. And, you know, I felt"},{"speaker":"Chris Spear","startTime":1677.66,"endTime":1681.62,"body":"like he had a great reverence"},{"speaker":"Chris Spear","startTime":1681.62,"endTime":1685.76,"body":"for Mexican food and cooking and"},{"speaker":"Chris Spear","startTime":1681.62,"endTime":1685.76,"body":"did so much for it. And I still"},{"speaker":"Chris Spear","startTime":1685.79,"endTime":1690.02,"body":"today hear people talking about"},{"speaker":"Chris Spear","startTime":1685.79,"endTime":1690.02,"body":"how, you know, he shouldn't be"},{"speaker":"Chris Spear","startTime":1690.02,"endTime":1693.02,"body":"cooking Mexican food, or we, you"},{"speaker":"Chris Spear","startTime":1690.02,"endTime":1693.02,"body":"know, we hold him up on a"},{"speaker":"Chris Spear","startTime":1693.02,"endTime":1695.42,"body":"pedestal when there are other"},{"speaker":"Chris Spear","startTime":1693.02,"endTime":1695.42,"body":"chefs. And I think it's kind of"},{"speaker":"Chris Spear","startTime":1695.42,"endTime":1698.03,"body":"ridiculous. And I was just"},{"speaker":"Chris Spear","startTime":1695.42,"endTime":1698.03,"body":"wondering if, you know, if he's"},{"speaker":"Chris Spear","startTime":1698.03,"endTime":1701.36,"body":"still catching heat, if that had"},{"speaker":"Chris Spear","startTime":1698.03,"endTime":1701.36,"body":"been something that you had"},{"speaker":"Chris Spear","startTime":1701.36,"endTime":1705.14,"body":"heard about, you know, and it's"},{"speaker":"Chris Spear","startTime":1701.36,"endTime":1705.14,"body":"funny, because you go in any"},{"speaker":"Chris Spear","startTime":1705.53,"endTime":1707.93,"body":"Italian kitchen or French"},{"speaker":"Chris Spear","startTime":1705.53,"endTime":1707.93,"body":"kitchen or anywhere in the US,"},{"speaker":"Chris Spear","startTime":1707.93,"endTime":1710.03,"body":"and you probably have a lot of"},{"speaker":"Chris Spear","startTime":1707.93,"endTime":1710.03,"body":"Mexican people cooking that"},{"speaker":"Chris Spear","startTime":1710.03,"endTime":1711.56,"body":"food, don't you? Yeah,"},{"speaker":"Sarah Thompson","startTime":1711.86,"endTime":1714.44,"body":"I mean, my kids"},{"speaker":"Sarah Thompson","startTime":1711.86,"endTime":1714.44,"body":"like it also, like, you know,"},{"speaker":"Sarah Thompson","startTime":1714.47,"endTime":1717.92,"body":"the culinary world is incredibly"},{"speaker":"Sarah Thompson","startTime":1714.47,"endTime":1717.92,"body":"diverse. There's so many people"},{"speaker":"Sarah Thompson","startTime":1717.92,"endTime":1721.22,"body":"that know so many different"},{"speaker":"Sarah Thompson","startTime":1717.92,"endTime":1721.22,"body":"things. And, you know, there's"},{"speaker":"Sarah Thompson","startTime":1721.22,"endTime":1724.28,"body":"also influence from all of these"},{"speaker":"Sarah Thompson","startTime":1721.22,"endTime":1724.28,"body":"different cultures and a lot of"},{"speaker":"Sarah Thompson","startTime":1724.28,"endTime":1727.61,"body":"this food like you'll see a lot"},{"speaker":"Sarah Thompson","startTime":1724.28,"endTime":1727.61,"body":"of, you know, Thai or like that"},{"speaker":"Sarah Thompson","startTime":1727.61,"endTime":1730.31,"body":"style of influence and Mexican"},{"speaker":"Sarah Thompson","startTime":1727.61,"endTime":1730.31,"body":"food, you'll see Korean"},{"speaker":"Sarah Thompson","startTime":1730.31,"endTime":1733.7,"body":"influence and other types of"},{"speaker":"Sarah Thompson","startTime":1730.31,"endTime":1733.7,"body":"food and all of that is what"},{"speaker":"Sarah Thompson","startTime":1733.7,"endTime":1736.7,"body":"makes you know, the food are"},{"speaker":"Sarah Thompson","startTime":1733.7,"endTime":1736.7,"body":"really unique, like you're using"},{"speaker":"Sarah Thompson","startTime":1736.7,"endTime":1739.19,"body":"the ingredients that you have"},{"speaker":"Sarah Thompson","startTime":1736.7,"endTime":1739.19,"body":"around you, but you can take"},{"speaker":"Sarah Thompson","startTime":1739.22,"endTime":1743.42,"body":"inspiration from different"},{"speaker":"Sarah Thompson","startTime":1739.22,"endTime":1743.42,"body":"styles of cuisine and you know,"},{"speaker":"Sarah Thompson","startTime":1743.42,"endTime":1746.69,"body":"different regions of the world."},{"speaker":"Sarah Thompson","startTime":1743.42,"endTime":1746.69,"body":"And that's what kind of, you"},{"speaker":"Sarah Thompson","startTime":1746.69,"endTime":1749.87,"body":"know, helps us all be creative"},{"speaker":"Sarah Thompson","startTime":1746.69,"endTime":1749.87,"body":"and grow. And you know, there"},{"speaker":"Sarah Thompson","startTime":1749.87,"endTime":1753.26,"body":"will always be people who have"},{"speaker":"Sarah Thompson","startTime":1749.87,"endTime":1753.26,"body":"things to say, but you know, if"},{"speaker":"Sarah Thompson","startTime":1753.53,"endTime":1757.28,"body":"I'm really proud of how, you"},{"speaker":"Sarah Thompson","startTime":1753.53,"endTime":1757.28,"body":"know our This restaurant is"},{"speaker":"Sarah Thompson","startTime":1757.28,"endTime":1760.64,"body":"represents Mexican cuisine, and"},{"speaker":"Sarah Thompson","startTime":1757.28,"endTime":1760.64,"body":"we're able to really accomplish"},{"speaker":"Sarah Thompson","startTime":1760.64,"endTime":1762.29,"body":"a lot here, which is great."},{"speaker":"Chris Spear","startTime":1762.74,"endTime":1766.04,"body":"Now, looking at the"},{"speaker":"Chris Spear","startTime":1762.74,"endTime":1766.04,"body":"Masa program, did you bring in"},{"speaker":"Chris Spear","startTime":1766.04,"endTime":1769.85,"body":"people who knew how to do that"},{"speaker":"Chris Spear","startTime":1766.04,"endTime":1769.85,"body":"already? Because I imagine it's"},{"speaker":"Chris Spear","startTime":1769.85,"endTime":1772.22,"body":"not something a lot of people"},{"speaker":"Chris Spear","startTime":1769.85,"endTime":1772.22,"body":"who are already versed in what"},{"speaker":"Chris Spear","startTime":1772.22,"endTime":1775.73,"body":"was the training program like"},{"speaker":"Chris Spear","startTime":1772.22,"endTime":1775.73,"body":"with that did people come in"},{"speaker":"Chris Spear","startTime":1775.73,"endTime":1779.6,"body":"already knowing or some of them"},{"speaker":"Chris Spear","startTime":1775.73,"endTime":1779.6,"body":"how to mill corn and next"},{"speaker":"Chris Spear","startTime":1779.6,"endTime":1782.45,"body":"analyze it and all of that. The"},{"speaker":"Chris Spear","startTime":1779.6,"endTime":1782.45,"body":"tortilla"},{"speaker":"Sarah Thompson","startTime":1782.45,"endTime":1785.84,"body":"team that I have"},{"speaker":"Sarah Thompson","startTime":1782.45,"endTime":1785.84,"body":"in place right now all in life"},{"speaker":"Sarah Thompson","startTime":1785.87,"endTime":1789.8,"body":"has had experience with masa but"},{"speaker":"Sarah Thompson","startTime":1785.87,"endTime":1789.8,"body":"none of them prior to working"},{"speaker":"Sarah Thompson","startTime":1789.8,"endTime":1794.96,"body":"here have had experience doing"},{"speaker":"Sarah Thompson","startTime":1789.8,"endTime":1794.96,"body":"it on this scale. We have a huge"},{"speaker":"Sarah Thompson","startTime":1794.96,"endTime":1799.13,"body":"bill in the kitchen like an"},{"speaker":"Sarah Thompson","startTime":1794.96,"endTime":1799.13,"body":"insane mill. It's because we're"},{"speaker":"Sarah Thompson","startTime":1799.13,"endTime":1803.93,"body":"milling like I said Sometimes up"},{"speaker":"Sarah Thompson","startTime":1799.13,"endTime":1803.93,"body":"to 150 kilos of muscle a day. So"},{"speaker":"Sarah Thompson","startTime":1803.96,"endTime":1806.6,"body":"a lot of them have had"},{"speaker":"Sarah Thompson","startTime":1803.96,"endTime":1806.6,"body":"experience with masa like they"},{"speaker":"Sarah Thompson","startTime":1806.6,"endTime":1809.3,"body":"understand, you know what the"},{"speaker":"Sarah Thompson","startTime":1806.6,"endTime":1809.3,"body":"end result should be what the"},{"speaker":"Sarah Thompson","startTime":1809.3,"endTime":1814.7,"body":"product is, but the training was"},{"speaker":"Sarah Thompson","startTime":1809.3,"endTime":1814.7,"body":"less so of how how to make masa,"},{"speaker":"Sarah Thompson","startTime":1814.73,"endTime":1817.82,"body":"the training was more so how to"},{"speaker":"Sarah Thompson","startTime":1814.73,"endTime":1817.82,"body":"use the equipment and how to,"},{"speaker":"Sarah Thompson","startTime":1818.0,"endTime":1821.57,"body":"you know, keep up with our style"},{"speaker":"Sarah Thompson","startTime":1818.0,"endTime":1821.57,"body":"of production. But all of them"},{"speaker":"Sarah Thompson","startTime":1821.6,"endTime":1826.31,"body":"have had experience and as fun"},{"speaker":"Sarah Thompson","startTime":1821.6,"endTime":1826.31,"body":"because I have a lot of, you"},{"speaker":"Sarah Thompson","startTime":1826.34,"endTime":1829.67,"body":"know, younger cooks coming up"},{"speaker":"Sarah Thompson","startTime":1826.34,"endTime":1829.67,"body":"who are like, oh, I want to be a"},{"speaker":"Sarah Thompson","startTime":1829.67,"endTime":1831.77,"body":"chef, I want to be a chef who"},{"speaker":"Sarah Thompson","startTime":1829.67,"endTime":1831.77,"body":"have never made tortillas"},{"speaker":"Sarah Thompson","startTime":1831.77,"endTime":1836.27,"body":"before. And my tortilla cooks,"},{"speaker":"Sarah Thompson","startTime":1831.77,"endTime":1836.27,"body":"you know, are very picky and"},{"speaker":"Sarah Thompson","startTime":1836.27,"endTime":1838.73,"body":"choosey about who they want to"},{"speaker":"Sarah Thompson","startTime":1836.27,"endTime":1838.73,"body":"teach how to make tortillas."},{"speaker":"Sarah Thompson","startTime":1838.94,"endTime":1842.3,"body":"Because, you know, they just"},{"speaker":"Sarah Thompson","startTime":1838.94,"endTime":1842.3,"body":"like it's a really fun dynamic"},{"speaker":"Sarah Thompson","startTime":1842.3,"endTime":1844.01,"body":"because everyone wants to learn"},{"speaker":"Sarah Thompson","startTime":1842.3,"endTime":1844.01,"body":"how to make tortillas,"},{"speaker":"Sarah Thompson","startTime":1844.01,"endTime":1847.1,"body":"especially when you're, you"},{"speaker":"Sarah Thompson","startTime":1844.01,"endTime":1847.1,"body":"know, they're so unique. And"},{"speaker":"Sarah Thompson","startTime":1847.1,"endTime":1849.65,"body":"like you can't find you can't"},{"speaker":"Sarah Thompson","startTime":1847.1,"endTime":1849.65,"body":"buy these tortillas at a store."},{"speaker":"Sarah Thompson","startTime":1849.83,"endTime":1852.05,"body":"Like you know, you've"},{"speaker":"Sarah Thompson","startTime":1849.83,"endTime":1852.05,"body":"experienced fresh and"},{"speaker":"Sarah Thompson","startTime":1852.05,"endTime":1855.65,"body":"externalized corn, it's um, it's"},{"speaker":"Sarah Thompson","startTime":1852.05,"endTime":1855.65,"body":"unlike anything else. But it"},{"speaker":"Sarah Thompson","startTime":1855.65,"endTime":1858.44,"body":"was. It's really funny watching"},{"speaker":"Sarah Thompson","startTime":1855.65,"endTime":1858.44,"body":"them because sometimes people"},{"speaker":"Sarah Thompson","startTime":1858.44,"endTime":1861.05,"body":"will go over and like we'll ask"},{"speaker":"Sarah Thompson","startTime":1858.44,"endTime":1861.05,"body":"them to teach them and they'll"},{"speaker":"Sarah Thompson","startTime":1861.05,"endTime":1863.93,"body":"just not show them. And I'm"},{"speaker":"Sarah Thompson","startTime":1861.05,"endTime":1863.93,"body":"like, Come on, guys. Like, it's"},{"speaker":"Sarah Thompson","startTime":1863.93,"endTime":1866.9,"body":"okay, we can see everyone needs"},{"speaker":"Sarah Thompson","startTime":1863.93,"endTime":1866.9,"body":"to know how to make tortillas."},{"speaker":"Sarah Thompson","startTime":1867.26,"endTime":1871.13,"body":"But generally, a lot of like,"},{"speaker":"Sarah Thompson","startTime":1867.26,"endTime":1871.13,"body":"that's one of the things I"},{"speaker":"Sarah Thompson","startTime":1871.13,"endTime":1874.88,"body":"always tell people. It was like,"},{"speaker":"Sarah Thompson","startTime":1871.13,"endTime":1874.88,"body":"in order to view the tortilla"},{"speaker":"Sarah Thompson","startTime":1874.88,"endTime":1877.58,"body":"station in this restaurant is"},{"speaker":"Sarah Thompson","startTime":1874.88,"endTime":1877.58,"body":"the hardest station it was like"},{"speaker":"Sarah Thompson","startTime":1877.58,"endTime":1882.05,"body":"we sometimes will press for 4000"},{"speaker":"Sarah Thompson","startTime":1877.58,"endTime":1882.05,"body":"or 5000 tortillas a night and"},{"speaker":"Sarah Thompson","startTime":1882.05,"endTime":1885.8,"body":"two people are doing that."},{"speaker":"Sarah Thompson","startTime":1882.05,"endTime":1885.8,"body":"You're making, you know, five of"},{"speaker":"Sarah Thompson","startTime":1885.8,"endTime":1888.68,"body":"these dishes and 10 of these"},{"speaker":"Sarah Thompson","startTime":1885.8,"endTime":1888.68,"body":"dishes. It was like this a lot"},{"speaker":"Sarah Thompson","startTime":1888.68,"endTime":1890.75,"body":"more work. And then I have them"},{"speaker":"Sarah Thompson","startTime":1888.68,"endTime":1890.75,"body":"do it for an hour and they're"},{"speaker":"Sarah Thompson","startTime":1890.75,"endTime":1893.87,"body":"like, oh my god, this is so"},{"speaker":"Sarah Thompson","startTime":1890.75,"endTime":1893.87,"body":"hard. I'm like I know it's"},{"speaker":"Sarah Thompson","startTime":1893.87,"endTime":1896.24,"body":"insane, but it's all worth it in"},{"speaker":"Sarah Thompson","startTime":1893.87,"endTime":1896.24,"body":"the end."},{"speaker":"Chris Spear","startTime":1896.57,"endTime":1899.0,"body":"Do you have a"},{"speaker":"Chris Spear","startTime":1896.57,"endTime":1899.0,"body":"bigger press or is it a standard"},{"speaker":"Chris Spear","startTime":1899.0,"endTime":1900.2,"body":"hand press?"},{"speaker":"Sarah Thompson","startTime":1900.44,"endTime":1902.93,"body":"We have the same"},{"speaker":"Sarah Thompson","startTime":1900.44,"endTime":1902.93,"body":"we actually get all of ours from"},{"speaker":"Sarah Thompson","startTime":1902.96,"endTime":1905.09,"body":"Messina the Dona Rosa press."},{"speaker":"Sarah Thompson","startTime":1902.96,"endTime":1905.09,"body":"I've got"},{"speaker":"Chris Spear","startTime":1905.09,"endTime":1908.09,"body":"one of those."},{"speaker":"Chris Spear","startTime":1905.09,"endTime":1908.09,"body":"They're the first generation"},{"speaker":"Chris Spear","startTime":1908.09,"endTime":1910.76,"body":"white ones. I think I saw Do you"},{"speaker":"Chris Spear","startTime":1908.09,"endTime":1910.76,"body":"have a pink one like a hot pink?"},{"speaker":"Sarah Thompson","startTime":1910.79,"endTime":1914.24,"body":"Yeah, we so"},{"speaker":"Sarah Thompson","startTime":1910.79,"endTime":1914.24,"body":"Okay, so my tortilla team, we"},{"speaker":"Sarah Thompson","startTime":1914.24,"endTime":1918.02,"body":"kind of went through a Barbie"},{"speaker":"Sarah Thompson","startTime":1914.24,"endTime":1918.02,"body":"thing in our kitchen. The Barbie"},{"speaker":"Sarah Thompson","startTime":1918.02,"endTime":1921.17,"body":"hit us hard. And my tortilla"},{"speaker":"Sarah Thompson","startTime":1918.02,"endTime":1921.17,"body":"cooks already like Barbie and"},{"speaker":"Sarah Thompson","startTime":1921.17,"endTime":1924.47,"body":"when it came out a few of them"},{"speaker":"Sarah Thompson","startTime":1921.17,"endTime":1924.47,"body":"came in with like pink eyeshadow"},{"speaker":"Sarah Thompson","startTime":1924.47,"endTime":1926.63,"body":"and like a pink t shirt because"},{"speaker":"Sarah Thompson","startTime":1924.47,"endTime":1926.63,"body":"they're all gonna go see Barbie,"},{"speaker":"Sarah Thompson","startTime":1926.87,"endTime":1931.88,"body":"so I had to get them a Barbie"},{"speaker":"Sarah Thompson","startTime":1926.87,"endTime":1931.88,"body":"tortilla rice. Amazing. Yeah, I"},{"speaker":"Sarah Thompson","startTime":1931.88,"endTime":1935.69,"body":"mean, it was perfect. And they"},{"speaker":"Sarah Thompson","startTime":1931.88,"endTime":1935.69,"body":"love it. I mean, I love it. I"},{"speaker":"Sarah Thompson","startTime":1935.69,"endTime":1937.97,"body":"think it's great. But we"},{"speaker":"Sarah Thompson","startTime":1935.69,"endTime":1937.97,"body":"actually have a few different"},{"speaker":"Sarah Thompson","startTime":1937.97,"endTime":1941.6,"body":"sizes because we'll make various"},{"speaker":"Sarah Thompson","startTime":1937.97,"endTime":1941.6,"body":"sized Posadas like we do a"},{"speaker":"Sarah Thompson","startTime":1941.63,"endTime":1945.05,"body":"pretty big Tostada for our tuna"},{"speaker":"Sarah Thompson","startTime":1941.63,"endTime":1945.05,"body":"char char, we make a mess jet"},{"speaker":"Sarah Thompson","startTime":1945.05,"endTime":1948.86,"body":"days, you know like the long"},{"speaker":"Sarah Thompson","startTime":1945.05,"endTime":1948.86,"body":"case idea. So we actually use a"},{"speaker":"Sarah Thompson","startTime":1948.89,"endTime":1952.46,"body":"big lie Yuda tortilla press for"},{"speaker":"Sarah Thompson","startTime":1948.89,"endTime":1952.46,"body":"that, which are insanely heavy,"},{"speaker":"Sarah Thompson","startTime":1952.46,"endTime":1956.15,"body":"they're almost 60 pounds, but"},{"speaker":"Sarah Thompson","startTime":1952.46,"endTime":1956.15,"body":"you need that weight to get the"},{"speaker":"Sarah Thompson","startTime":1956.15,"endTime":1961.07,"body":"even the evenness for such as"},{"speaker":"Sarah Thompson","startTime":1956.15,"endTime":1961.07,"body":"it's 30 or machetes or 13 inches"},{"speaker":"Sarah Thompson","startTime":1961.07,"endTime":1965.66,"body":"long. So you need to have it all"},{"speaker":"Sarah Thompson","startTime":1961.07,"endTime":1965.66,"body":"evenly distributed. But just for"},{"speaker":"Sarah Thompson","startTime":1965.66,"endTime":1969.05,"body":"service, the one that you have"},{"speaker":"Sarah Thompson","startTime":1965.66,"endTime":1969.05,"body":"at home is what we use to do our"},{"speaker":"Sarah Thompson","startTime":1969.05,"endTime":1970.34,"body":"tortillas. I"},{"speaker":"Chris Spear","startTime":1970.34,"endTime":1973.64,"body":"do Taco parties in"},{"speaker":"Chris Spear","startTime":1970.34,"endTime":1973.64,"body":"people's homes as a private"},{"speaker":"Chris Spear","startTime":1973.64,"endTime":1976.73,"body":"chef. And I also like to cook"},{"speaker":"Chris Spear","startTime":1973.64,"endTime":1976.73,"body":"mine on a baking steel. 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And like,"},{"speaker":"Sarah Thompson","startTime":2050.83,"endTime":2054.46,"body":"obviously, the the root of all"},{"speaker":"Sarah Thompson","startTime":2054.46,"endTime":2058.24,"body":"of our food needs to be Mexican."},{"speaker":"Sarah Thompson","startTime":2054.46,"endTime":2058.24,"body":"But one thing I always tell"},{"speaker":"Sarah Thompson","startTime":2058.24,"endTime":2062.02,"body":"people is Mexican cuisine is"},{"speaker":"Sarah Thompson","startTime":2058.24,"endTime":2062.02,"body":"hyper regional. 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Like,"},{"speaker":"Sarah Thompson","startTime":2208.12,"endTime":2211.06,"body":"there are things I like doing on"},{"speaker":"Sarah Thompson","startTime":2208.12,"endTime":2211.06,"body":"my own. Like, there are some"},{"speaker":"Sarah Thompson","startTime":2211.06,"endTime":2214.45,"body":"like, you know, the initial part"},{"speaker":"Sarah Thompson","startTime":2211.06,"endTime":2214.45,"body":"of the creative process for me,"},{"speaker":"Sarah Thompson","startTime":2214.48,"endTime":2217.81,"body":"always, you know, for me, I"},{"speaker":"Sarah Thompson","startTime":2214.48,"endTime":2217.81,"body":"always like to kind of do alone."},{"speaker":"Sarah Thompson","startTime":2217.81,"endTime":2221.95,"body":"And once I kind of figured out"},{"speaker":"Sarah Thompson","startTime":2217.81,"endTime":2221.95,"body":"what the momentum of the dish is"},{"speaker":"Sarah Thompson","startTime":2221.95,"endTime":2224.02,"body":"like, then I'll be like,"},{"speaker":"Sarah Thompson","startTime":2221.95,"endTime":2224.02,"body":"bringing in more people. 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You"},{"speaker":"Chris Spear","startTime":2257.68,"endTime":2259.51,"body":"know, I actually"},{"speaker":"Chris Spear","startTime":2257.68,"endTime":2259.51,"body":"Chefs Without Restaurants"},{"speaker":"Chris Spear","startTime":2259.51,"endTime":2263.29,"body":"started as a community before it"},{"speaker":"Chris Spear","startTime":2259.51,"endTime":2263.29,"body":"was a podcast solely for me to"},{"speaker":"Chris Spear","startTime":2263.29,"endTime":2267.64,"body":"be able to talk to talk with"},{"speaker":"Chris Spear","startTime":2263.29,"endTime":2267.64,"body":"network with other chefs,"},{"speaker":"Chris Spear","startTime":2267.64,"endTime":2270.91,"body":"because I did miss having some"},{"speaker":"Chris Spear","startTime":2267.64,"endTime":2270.91,"body":"of that there's a lot that, you"},{"speaker":"Chris Spear","startTime":2270.91,"endTime":2274.18,"body":"know, I enjoy about working by"},{"speaker":"Chris Spear","startTime":2270.91,"endTime":2274.18,"body":"myself. 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You know, we"},{"speaker":"Chris Spear","startTime":2302.89,"endTime":2306.46,"body":"have over 1000 members kind of"},{"speaker":"Chris Spear","startTime":2302.89,"endTime":2306.46,"body":"across the world. And we're all"},{"speaker":"Chris Spear","startTime":2306.46,"endTime":2308.89,"body":"people are personal chefs and"},{"speaker":"Chris Spear","startTime":2306.46,"endTime":2308.89,"body":"caterers and have food trucks"},{"speaker":"Chris Spear","startTime":2308.89,"endTime":2311.29,"body":"and stuff like that. So I've"},{"speaker":"Chris Spear","startTime":2308.89,"endTime":2311.29,"body":"wanted to build a community so"},{"speaker":"Chris Spear","startTime":2311.29,"endTime":2313.99,"body":"we don't necessarily always feel"},{"speaker":"Chris Spear","startTime":2311.29,"endTime":2313.99,"body":"like we're working by ourselves."},{"speaker":"Chris Spear","startTime":2314.5,"endTime":2317.92,"body":"I love that. 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Well,"},{"speaker":"Chris Spear","startTime":2325.45,"endTime":2327.64,"body":"I've been checking"},{"speaker":"Chris Spear","startTime":2325.45,"endTime":2327.64,"body":"out the social media both yours"},{"speaker":"Chris Spear","startTime":2327.64,"endTime":2331.21,"body":"personally and of the restaurant"},{"speaker":"Chris Spear","startTime":2327.64,"endTime":2331.21,"body":"the food looks amazing. Again,"},{"speaker":"Chris Spear","startTime":2331.21,"endTime":2335.35,"body":"this is like my favorite stuff."},{"speaker":"Chris Spear","startTime":2331.21,"endTime":2335.35,"body":"I I hope to get down to poodle"},{"speaker":"Chris Spear","startTime":2335.35,"endTime":2338.89,"body":"someday I've never made it down"},{"speaker":"Chris Spear","startTime":2335.35,"endTime":2338.89,"body":"there. Enrique is someone whose"},{"speaker":"Chris Spear","startTime":2338.89,"endTime":2342.82,"body":"food I love. Which is why cause"},{"speaker":"Chris Spear","startTime":2338.89,"endTime":2342.82,"body":"may was like the closest thing I"},{"speaker":"Chris Spear","startTime":2342.82,"endTime":2345.97,"body":"could do at the time. But um,"},{"speaker":"Chris Spear","startTime":2342.82,"endTime":2345.97,"body":"you know, anyone who's trained"},{"speaker":"Chris Spear","startTime":2345.97,"endTime":2349.9,"body":"under him, I'm sure makes some"},{"speaker":"Chris Spear","startTime":2345.97,"endTime":2349.9,"body":"delicious food. So now it's on"},{"speaker":"Chris Spear","startTime":2349.9,"endTime":2351.52,"body":"the list for me to make it out"},{"speaker":"Chris Spear","startTime":2349.9,"endTime":2351.52,"body":"there as well."},{"speaker":"Sarah Thompson","startTime":2352.0,"endTime":2354.34,"body":"Amazing. Well, I"},{"speaker":"Sarah Thompson","startTime":2352.0,"endTime":2354.34,"body":"look forward to meeting you in"},{"speaker":"Sarah Thompson","startTime":2354.34,"endTime":2355.09,"body":"person soon."},{"speaker":"Chris Spear","startTime":2355.75,"endTime":2357.43,"body":"Well, as always,"},{"speaker":"Chris Spear","startTime":2355.75,"endTime":2357.43,"body":"this has been Chris with the"},{"speaker":"Chris Spear","startTime":2357.43,"endTime":2359.47,"body":"Chefs Without Restaurants"},{"speaker":"Chris Spear","startTime":2357.43,"endTime":2359.47,"body":"podcast. Thanks so much for"},{"speaker":"Chris Spear","startTime":2359.47,"endTime":2363.16,"body":"listening and have a great week."},{"speaker":"Chris Spear","startTime":2359.47,"endTime":2363.16,"body":"You're still here, the podcast"},{"speaker":"Chris Spear","startTime":2363.16,"endTime":2367.18,"body":"is over. If you are indeed still"},{"speaker":"Chris Spear","startTime":2363.16,"endTime":2367.18,"body":"here. Thanks for taking the time"},{"speaker":"Chris Spear","startTime":2367.18,"endTime":2370.18,"body":"to listen to the show. I'd love"},{"speaker":"Chris Spear","startTime":2367.18,"endTime":2370.18,"body":"to direct you to one place and"},{"speaker":"Chris Spear","startTime":2370.18,"endTime":2373.18,"body":"that's chefs without"},{"speaker":"Chris Spear","startTime":2370.18,"endTime":2373.18,"body":"restaurants.org. From there,"},{"speaker":"Chris Spear","startTime":2373.21,"endTime":2376.39,"body":"you'll be able to join our email"},{"speaker":"Chris Spear","startTime":2373.21,"endTime":2376.39,"body":"newsletter. Get connected in our"},{"speaker":"Chris Spear","startTime":2376.39,"endTime":2379.81,"body":"free Facebook group and join our"},{"speaker":"Chris Spear","startTime":2376.39,"endTime":2379.81,"body":"personal chef catering and food"},{"speaker":"Chris Spear","startTime":2379.81,"endTime":2383.32,"body":"truck database so I can help get"},{"speaker":"Chris Spear","startTime":2379.81,"endTime":2383.32,"body":"you more job leads. And you'll"},{"speaker":"Chris Spear","startTime":2383.32,"endTime":2385.87,"body":"also find a link to our sponsor"},{"speaker":"Chris Spear","startTime":2383.32,"endTime":2385.87,"body":"page where you'll find products"},{"speaker":"Chris Spear","startTime":2385.87,"endTime":2389.11,"body":"and services I love. You pay"},{"speaker":"Chris Spear","startTime":2385.87,"endTime":2389.11,"body":"nothing additional to use these"},{"speaker":"Chris Spear","startTime":2389.11,"endTime":2391.69,"body":"links, but I may get a small"},{"speaker":"Chris Spear","startTime":2389.11,"endTime":2391.69,"body":"commission which helps keep the"},{"speaker":"Chris Spear","startTime":2391.69,"endTime":2393.97,"body":"Chefs Without Restaurants"},{"speaker":"Chris Spear","startTime":2391.69,"endTime":2393.97,"body":"podcast and organization"},{"speaker":"Chris Spear","startTime":2393.97,"endTime":2396.85,"body":"running. You might even get a"},{"speaker":"Chris Spear","startTime":2393.97,"endTime":2396.85,"body":"discount for using some of these"},{"speaker":"Chris Spear","startTime":2396.85,"endTime":2400.51,"body":"links. As always, you can reach"},{"speaker":"Chris Spear","startTime":2396.85,"endTime":2400.51,"body":"out to me on Instagram At Chefs"},{"speaker":"Chris Spear","startTime":2400.51,"endTime":2403.18,"body":"Without Restaurants or send me"},{"speaker":"Chris Spear","startTime":2400.51,"endTime":2403.18,"body":"an email at chefs without"},{"speaker":"Chris Spear","startTime":2403.18,"endTime":2405.97,"body":"restaurants@gmail.com Thanks so"},{"speaker":"Chris Spear","startTime":2403.18,"endTime":2405.97,"body":"much"}]}