{"version":"1.0.0","segments":[{"speaker":"Chris Spear","startTime":0.359,"endTime":14.74,"body":"This is a Chefs"},{"speaker":"Chris Spear","startTime":0.359,"endTime":14.74,"body":"Without Restaurants mini episode"},{"speaker":"Chris Spear","startTime":15.039,"endTime":30.32,"body":"with Justin Khanna on what it"},{"speaker":"Chris Spear","startTime":15.039,"endTime":30.32,"body":"means to be a chef. T"},{"speaker":"Chris Spear","startTime":37.97,"endTime":41.059,"body":"Hey, everyone, this is Chris. As"},{"speaker":"Chris Spear","startTime":37.97,"endTime":41.059,"body":"some of you might know, the"},{"speaker":"Chris Spear","startTime":41.11,"endTime":43.839,"body":"Chefs Without Restaurants"},{"speaker":"Chris Spear","startTime":41.11,"endTime":43.839,"body":"podcast is on hiatus in the"},{"speaker":"Chris Spear","startTime":43.89,"endTime":46.876,"body":"month of January. This month,"},{"speaker":"Chris Spear","startTime":43.89,"endTime":46.876,"body":"I've been recording a ton of"},{"speaker":"Chris Spear","startTime":46.928,"endTime":49.965,"body":"episodes, and I'm getting ready"},{"speaker":"Chris Spear","startTime":46.928,"endTime":49.965,"body":"to officially launch Season"},{"speaker":"Chris Spear","startTime":50.017,"endTime":53.157,"body":"Three on Tuesday, February 1. So"},{"speaker":"Chris Spear","startTime":50.017,"endTime":53.157,"body":"during the conversations for"},{"speaker":"Chris Spear","startTime":53.209,"endTime":56.452,"body":"this upcoming season, I've been"},{"speaker":"Chris Spear","startTime":53.209,"endTime":56.452,"body":"asking a lot of our guests what"},{"speaker":"Chris Spear","startTime":56.504,"endTime":59.335,"body":"it means to be a chef. It's"},{"speaker":"Chris Spear","startTime":56.504,"endTime":59.335,"body":"something I think is really"},{"speaker":"Chris Spear","startTime":59.387,"endTime":62.425,"body":"important to be talking about"},{"speaker":"Chris Spear","startTime":59.387,"endTime":62.425,"body":"right now, especially on this"},{"speaker":"Chris Spear","startTime":62.476,"endTime":64.896,"body":"show. We're so many of the"},{"speaker":"Chris Spear","startTime":62.476,"endTime":64.896,"body":"people don't work in"},{"speaker":"Chris Spear","startTime":64.947,"endTime":68.036,"body":"restaurants. And I think the"},{"speaker":"Chris Spear","startTime":64.947,"endTime":68.036,"body":"general public and consensus is"},{"speaker":"Chris Spear","startTime":68.088,"endTime":71.383,"body":"that a chef is someone who works"},{"speaker":"Chris Spear","startTime":68.088,"endTime":71.383,"body":"in a restaurant. So last week I"},{"speaker":"Chris Spear","startTime":71.434,"endTime":74.575,"body":"dropped a little mini episode"},{"speaker":"Chris Spear","startTime":71.434,"endTime":74.575,"body":"with Cody Marwine about what it"},{"speaker":"Chris Spear","startTime":74.626,"endTime":77.87,"body":"means to him to be a chef. This"},{"speaker":"Chris Spear","startTime":74.626,"endTime":77.87,"body":"week, my answer comes from Chef"},{"speaker":"Chris Spear","startTime":77.921,"endTime":80.959,"body":"Justin Khanna. Now, Justin is"},{"speaker":"Chris Spear","startTime":77.921,"endTime":80.959,"body":"not currently slated to be on"},{"speaker":"Chris Spear","startTime":81.01,"endTime":84.151,"body":"season three. But he's someone"},{"speaker":"Chris Spear","startTime":81.01,"endTime":84.151,"body":"who came on my show last year,"},{"speaker":"Chris Spear","startTime":84.202,"endTime":87.24,"body":"or maybe even the year before."},{"speaker":"Chris Spear","startTime":84.202,"endTime":87.24,"body":"And we talked for almost two"},{"speaker":"Chris Spear","startTime":87.291,"endTime":90.483,"body":"hours and I broke it into two"},{"speaker":"Chris Spear","startTime":87.291,"endTime":90.483,"body":"episodes. And I really love that"},{"speaker":"Chris Spear","startTime":90.535,"endTime":93.778,"body":"conversation. I would love it."},{"speaker":"Chris Spear","startTime":90.535,"endTime":93.778,"body":"If you went and checked out that"},{"speaker":"Chris Spear","startTime":93.83,"endTime":96.713,"body":"conversation. Link will be in"},{"speaker":"Chris Spear","startTime":93.83,"endTime":96.713,"body":"the show notes. And then I"},{"speaker":"Chris Spear","startTime":96.765,"endTime":99.957,"body":"actually went on Justin's show"},{"speaker":"Chris Spear","startTime":96.765,"endTime":99.957,"body":"The Emulsion podcast and we had"},{"speaker":"Chris Spear","startTime":100.008,"endTime":102.84,"body":"another two hour conversation."},{"speaker":"Chris Spear","startTime":100.008,"endTime":102.84,"body":"So collectively, there's"},{"speaker":"Chris Spear","startTime":102.891,"endTime":105.929,"body":"probably four hours of the two"},{"speaker":"Chris Spear","startTime":102.891,"endTime":105.929,"body":"of us talking about food and"},{"speaker":"Chris Spear","startTime":105.98,"endTime":108.863,"body":"beverage and you know pretty"},{"speaker":"Chris Spear","startTime":105.98,"endTime":108.863,"body":"much everything in the food"},{"speaker":"Chris Spear","startTime":108.915,"endTime":112.158,"body":"world. So I think they're great"},{"speaker":"Chris Spear","startTime":108.915,"endTime":112.158,"body":"conversations, and I would love"},{"speaker":"Chris Spear","startTime":112.21,"endTime":115.093,"body":"for you to listen to them."},{"speaker":"Chris Spear","startTime":112.21,"endTime":115.093,"body":"Justin's absolutely one of my"},{"speaker":"Chris Spear","startTime":115.144,"endTime":118.336,"body":"favorite people to talk to about"},{"speaker":"Chris Spear","startTime":115.144,"endTime":118.336,"body":"food. So when I started doing"},{"speaker":"Chris Spear","startTime":118.388,"endTime":121.477,"body":"this thing about asking people"},{"speaker":"Chris Spear","startTime":118.388,"endTime":121.477,"body":"what it means to be a chef, I"},{"speaker":"Chris Spear","startTime":121.528,"endTime":124.72,"body":"just reached out to him via DM"},{"speaker":"Chris Spear","startTime":121.528,"endTime":124.72,"body":"and said, Hey, can you record a"},{"speaker":"Chris Spear","startTime":124.772,"endTime":127.81,"body":"little snippet send it over to"},{"speaker":"Chris Spear","startTime":124.772,"endTime":127.81,"body":"me because I think your take"},{"speaker":"Chris Spear","startTime":127.861,"endTime":131.105,"body":"would be really important, and"},{"speaker":"Chris Spear","startTime":127.861,"endTime":131.105,"body":"I'd love to share it. So today's"},{"speaker":"Chris Spear","startTime":131.156,"endTime":134.4,"body":"mini episode is from Justin Kana"},{"speaker":"Chris Spear","startTime":131.156,"endTime":134.4,"body":"on what it means to be a chef."},{"speaker":"Justin Khanna","startTime":135.15,"endTime":137.28,"body":"What is up folks,"},{"speaker":"Justin Khanna","startTime":135.15,"endTime":137.28,"body":"Justin Connor here host of the"},{"speaker":"Justin Khanna","startTime":137.28,"endTime":140.37,"body":"emulsion podcast. Thanks for"},{"speaker":"Justin Khanna","startTime":137.28,"endTime":140.37,"body":"having me, Chris. In my mind,"},{"speaker":"Justin Khanna","startTime":140.37,"endTime":143.85,"body":"being a chef means that you work"},{"speaker":"Justin Khanna","startTime":140.37,"endTime":143.85,"body":"with food in a professional"},{"speaker":"Justin Khanna","startTime":143.85,"endTime":147.63,"body":"capacity. And I think the words"},{"speaker":"Justin Khanna","startTime":143.85,"endTime":147.63,"body":"chef and food in some way are"},{"speaker":"Justin Khanna","startTime":147.63,"endTime":151.44,"body":"tied together in a foundational"},{"speaker":"Justin Khanna","startTime":147.63,"endTime":151.44,"body":"sense. So for all intents and"},{"speaker":"Justin Khanna","startTime":151.44,"endTime":154.26,"body":"purposes, let's keep them"},{"speaker":"Justin Khanna","startTime":151.44,"endTime":154.26,"body":"together. And it's gotten me in"},{"speaker":"Justin Khanna","startTime":154.29,"endTime":156.6,"body":"trouble in the past because you"},{"speaker":"Justin Khanna","startTime":154.29,"endTime":156.6,"body":"get those folks that comment."},{"speaker":"Justin Khanna","startTime":156.63,"endTime":159.99,"body":"Okay, Justin, if I work in"},{"speaker":"Justin Khanna","startTime":156.63,"endTime":159.99,"body":"McDonald's, I can call myself a"},{"speaker":"Justin Khanna","startTime":159.99,"endTime":162.87,"body":"chef, right. And so I've got"},{"speaker":"Justin Khanna","startTime":159.99,"endTime":162.87,"body":"another way of looking at this"},{"speaker":"Justin Khanna","startTime":162.87,"endTime":165.54,"body":"and I'm sharing it here with"},{"speaker":"Justin Khanna","startTime":162.87,"endTime":165.54,"body":"you, Chris. And for all the"},{"speaker":"Justin Khanna","startTime":165.54,"endTime":167.97,"body":"Chefs Without Restaurants,"},{"speaker":"Justin Khanna","startTime":165.54,"endTime":167.97,"body":"podcast listeners, for the first"},{"speaker":"Justin Khanna","startTime":167.97,"endTime":172.56,"body":"time. Cooking is the verb. If"},{"speaker":"Justin Khanna","startTime":167.97,"endTime":172.56,"body":"you do that verb a lot. Let's"},{"speaker":"Justin Khanna","startTime":172.56,"endTime":176.61,"body":"say in a professional capacity"},{"speaker":"Justin Khanna","startTime":172.56,"endTime":176.61,"body":"you cook, you could be called a"},{"speaker":"Justin Khanna","startTime":176.61,"endTime":180.9,"body":"cook. Chase. Jarvis has this"},{"speaker":"Justin Khanna","startTime":176.61,"endTime":180.9,"body":"great quote where he says if you"},{"speaker":"Justin Khanna","startTime":180.9,"endTime":184.71,"body":"want to become the now and you"},{"speaker":"Justin Khanna","startTime":180.9,"endTime":184.71,"body":"need to do the verb, so we cook."},{"speaker":"Justin Khanna","startTime":185.16,"endTime":188.07,"body":"However, there's another"},{"speaker":"Justin Khanna","startTime":185.16,"endTime":188.07,"body":"industry where this overlaps,"},{"speaker":"Justin Khanna","startTime":188.1,"endTime":191.64,"body":"and it's worth writing. If you"},{"speaker":"Justin Khanna","startTime":188.1,"endTime":191.64,"body":"want to become a writer you need"},{"speaker":"Justin Khanna","startTime":191.64,"endTime":195.24,"body":"to write. But what happens when"},{"speaker":"Justin Khanna","startTime":191.64,"endTime":195.24,"body":"you want to get a book deal, or"},{"speaker":"Justin Khanna","startTime":195.24,"endTime":198.48,"body":"start public speaking or"},{"speaker":"Justin Khanna","startTime":195.24,"endTime":198.48,"body":"consulting for companies, you"},{"speaker":"Justin Khanna","startTime":198.48,"endTime":202.68,"body":"start calling yourself an"},{"speaker":"Justin Khanna","startTime":198.48,"endTime":202.68,"body":"author. There are blog authors,"},{"speaker":"Justin Khanna","startTime":202.68,"endTime":206.58,"body":"book authors, research paper"},{"speaker":"Justin Khanna","startTime":202.68,"endTime":206.58,"body":"authors, and they have an esteem"},{"speaker":"Justin Khanna","startTime":206.58,"endTime":210.12,"body":"to them, because they hope to"},{"speaker":"Justin Khanna","startTime":206.58,"endTime":210.12,"body":"leverage that title for reach"},{"speaker":"Justin Khanna","startTime":210.12,"endTime":214.53,"body":"with greater opportunities. But"},{"speaker":"Justin Khanna","startTime":210.12,"endTime":214.53,"body":"that author title comes with a"},{"speaker":"Justin Khanna","startTime":214.53,"endTime":218.13,"body":"sense of responsibility. So to"},{"speaker":"Justin Khanna","startTime":214.53,"endTime":218.13,"body":"bring it back to us, that's what"},{"speaker":"Justin Khanna","startTime":218.13,"endTime":221.52,"body":"it means to be a chef to"},{"speaker":"Justin Khanna","startTime":218.13,"endTime":221.52,"body":"continue to do the verb that is"},{"speaker":"Justin Khanna","startTime":221.52,"endTime":225.9,"body":"cooking, but to layer"},{"speaker":"Justin Khanna","startTime":221.52,"endTime":225.9,"body":"responsibility on top of it. And"},{"speaker":"Justin Khanna","startTime":225.9,"endTime":228.75,"body":"that responsibility could be to"},{"speaker":"Justin Khanna","startTime":225.9,"endTime":228.75,"body":"your team, to your audience, to"},{"speaker":"Justin Khanna","startTime":228.75,"endTime":232.26,"body":"your guests, and ultimately to"},{"speaker":"Justin Khanna","startTime":228.75,"endTime":232.26,"body":"yourself a responsibility that a"},{"speaker":"Justin Khanna","startTime":232.26,"endTime":236.07,"body":"McDonald's employee might not"},{"speaker":"Justin Khanna","startTime":232.26,"endTime":236.07,"body":"have any use for or a desire to"},{"speaker":"Justin Khanna","startTime":236.07,"endTime":238.98,"body":"shoulder and that's okay."},{"speaker":"Justin Khanna","startTime":236.07,"endTime":238.98,"body":"Because a lot of my original"},{"speaker":"Justin Khanna","startTime":238.98,"endTime":242.79,"body":"thesis from the video that's up"},{"speaker":"Justin Khanna","startTime":238.98,"endTime":242.79,"body":"on my YouTube channel holds up"},{"speaker":"Justin Khanna","startTime":242.79,"endTime":246.6,"body":"here. If you want clients that"},{"speaker":"Justin Khanna","startTime":242.79,"endTime":246.6,"body":"are going to pay two to three"},{"speaker":"Justin Khanna","startTime":246.6,"endTime":250.17,"body":"times your current rates, they"},{"speaker":"Justin Khanna","startTime":246.6,"endTime":250.17,"body":"want a chef, if you want to"},{"speaker":"Justin Khanna","startTime":250.17,"endTime":252.63,"body":"apply for that leadership"},{"speaker":"Justin Khanna","startTime":250.17,"endTime":252.63,"body":"position at the restaurant group"},{"speaker":"Justin Khanna","startTime":252.66,"endTime":256.56,"body":"that just came up on Craigslist"},{"speaker":"Justin Khanna","startTime":252.66,"endTime":256.56,"body":"or on culinary agents, they"},{"speaker":"Justin Khanna","startTime":256.56,"endTime":260.1,"body":"don't want to hear that you"},{"speaker":"Justin Khanna","startTime":256.56,"endTime":260.1,"body":"think you're just a cook. And if"},{"speaker":"Justin Khanna","startTime":260.1,"endTime":263.91,"body":"you've got goals to get a TV or"},{"speaker":"Justin Khanna","startTime":260.1,"endTime":263.91,"body":"a cookbook deal, they want to"},{"speaker":"Justin Khanna","startTime":263.91,"endTime":267.84,"body":"give that spot to a chef. And"},{"speaker":"Justin Khanna","startTime":263.91,"endTime":267.84,"body":"it's on us to be responsible"},{"speaker":"Justin Khanna","startTime":267.84,"endTime":271.26,"body":"stewards of that title and to"},{"speaker":"Justin Khanna","startTime":267.84,"endTime":271.26,"body":"continue to make it possible for"},{"speaker":"Justin Khanna","startTime":271.26,"endTime":274.59,"body":"more folks to be excited about"},{"speaker":"Justin Khanna","startTime":271.26,"endTime":274.59,"body":"taking on that responsibility."},{"speaker":"Justin Khanna","startTime":274.92,"endTime":275.7,"body":"Thanks for having me."},{"speaker":"Chris Spear","startTime":276.15,"endTime":278.52,"body":"Go to chefs without"},{"speaker":"Chris Spear","startTime":276.15,"endTime":278.52,"body":"restaurants.org To find our"},{"speaker":"Chris Spear","startTime":278.52,"endTime":282.66,"body":"Facebook group, mailing list and"},{"speaker":"Chris Spear","startTime":278.52,"endTime":282.66,"body":"Chef database. The community's"},{"speaker":"Chris Spear","startTime":282.66,"endTime":286.23,"body":"free to join. You'll get gig"},{"speaker":"Chris Spear","startTime":282.66,"endTime":286.23,"body":"opportunities, advice on"},{"speaker":"Chris Spear","startTime":286.23,"endTime":288.3,"body":"building and growing your"},{"speaker":"Chris Spear","startTime":286.23,"endTime":288.3,"body":"business and you'll never miss"},{"speaker":"Chris Spear","startTime":288.3,"endTime":291.18,"body":"an episode of our podcast. Have"},{"speaker":"Chris Spear","startTime":288.3,"endTime":291.18,"body":"a great week."}]}