Ep Local Players: Creating A Movement With Nishi Ramen (Chef Enrique Lozano)

Instagram: @Nishiramen 
Instagram: @chef_enriquelozano

In this week's episode, we dive into the Mind of Chef Enrique Lozano, owner of one El Paso first ramen based restaurant Nishi Ramen. Throughout this episode, you will hear how Enrique uncovers his passion for the culinary arts and how the idea of Nishi Ramen comes to be. This is an excellent story on taking chances, learning from your experiences, but most importantly, never losing sight of your dream.

Transcript

spk_0:   0:00
you're gonna get more opportunity. So we're going 100% of the time. Doesn't matter how many times you messed up, but if you're going 100% of the time all the time more, more often than now, you're gonna get the opportunity that someone's going that someone that's calling 90% so because because you're you're more cash in that. So I feel like always, always, always, always keep pushing. I

spk_1:   0:29
hope everyone is safe guys and having a productive quarantine. I'm glad to be back with you guys for another episode of Open to Evolve. This episode is gonna be fun from my food lovers. I wanted to make sure I could bring a guest. That could give you some insight on what it's like to go into the culinary industry and also what it's like to pursue opening up your own restaurant and kind of the trials and tribulations that you'll go through. You'll get a deeper inside on what this gentleman's journey has been like. He goes by the name of the fuckin Rahman King. I think that's a don't name. Once I saw that on the profile, I wanted to make sure that I added that to his introduction. The gentleman's name is Enrique Lassana. He's a chef born and raised in a paso, Texas, and that it is also the proud owner of Nishi Rahman. Do you want to go ahead and introduce yourself? America?

spk_0:   1:15
Sure. So I'm born and raised in a Paso, Texas. I, uh I found passionate cooking pretty early on in my career when I was in. Ah, nice go. Actually, I used to play some football and when I realized that I have the Haider the way to actually, you know, tickets to the next level, I decided I wanted to find an actual career. So then I came across the kitchen through our instructor, their actual Koro high school. I don't remember him kind of talk. I bawled Nemazee. No, uh, he's the one that actually sparked more than anything, my interest in cooking. So once I once once I enrolled in his class, it was just It came supernatural to me and he could see a two and another way that that it really Ah, common attention was that it was so much like like football where you have you know, your coach or your head chef. And then you have to follow certain instructions and you work as a team. And and you make sure you Ah, you're always pushing. You're always going 100% and and it's it's rewarding. It's instantly rewarding. So that's why that lets. I was like, So I got it. Got so much into cooking, but yeah, uh uh, I've been in the past. So all my life, I went to Chicago in 2016 for a little bit. I was I tried my my chops over there at some restaurant over there. I will call next. Um, it was kind of like what? What? Ah, what really gave me the the motive to come back to a passive and open a restaurant. So this is where I'm at now.

spk_1:   2:48
Sweet. So I think just starting off there, there's gonna be quite a bit that we can impact, man. So let's kind of start with your journey, because it's interesting. What, you bring it up. So this wasn't something that you're passionate about since you were going to kind of quite out a little bit older when you were in high school for Mr ST?

spk_0:   3:03
Yeah. Yeah, exactly it was It was actually, it's always been in my family because my dad was actually a shaft and body. Is he, uh when that was his career? He he was ah, was 1/2 share. But Mahela which back in the day, they had their own kitchens. I kind of like a like a school. They had their own cafeterias and everything, and they did their own cooking and stuff. But he was he was ahead Shafter in charge, and and I'm on top of that. He would do, ah, side work a Sfar as a baking here. He loved to bake. He would do, ah, weddings for cakes for weddings takes working scenarios and stuff like that. So I only saw it, but I never it never really coming Attention. I just kinda sire like I said as a job. But more than anything back then, something that that I shouldn't really look for, you know, because it was a job. But then, um yeah, once I once I once I found that in high school and I found out how rewarding it could be. How how Ah, how much there is to learn because I love to learn. And you know what? With cooking much like other careers. You never you never You never know every you're always gonna ask questions and you're always gonna be learning. So that's that's why I was I felt something so much in love with it back then because because it was so much more to learn, You know, that that I didn't know. And and that's why I like so much,

spk_1:   4:19
add a curiosity now that you're you are where you are in your journey Has there been moments where you look back and like you say, were maybe at a younger age Before that, you were starting to see that? Hey, I might want to take the stopper. You feel like you were just really neglecting that, cause it was like you said in your because I think that happens a lot when you have a certain career in your family. You try to go the other way. You want for other options?

spk_0:   4:42
Yeah. No, definitely. That's exactly that's exactly how it happened for me. I, uh I cannot just Ah, I found my way back into it like, uh, well, after I left high school. Why? I went to culinary school for a little bit here at IPCC and ah, it was ah, last, like, about a year. Because actually, the guy that I, uh you know, the guy that was teaching me in high school he opened the restaurant here, you know, Paso and ah, you remember me. So he ah, give me a call. Like before he opened and he told me a wonderful work from, you know, start from the from the ground up. Um, so, yeah, I ran away, I took the opportunity and Andi from there on, it was just It was, uh I don't want to say smooth sailing, but it was just so again natural to me. You know, Thio, Thio really, like push hard at my job and stuff, You know, I didn't know anything other than to like we're heart. So So it was really rewarding for me because I moved up in ranks really fast. You know, once once I realized that it was, you know, like, if you have, you may say it wasn't that it was in my blood, you know, to be a to be a cook. I it was It was just came super easy to me. Um and yeah, that's that. That's why Ah, I felt like I found myself back for more than anything. I really like. I How do you say that? I uncovered my identity more than anything, you know, it's just it's what I have. It's what I consciously always wanted to do. So So once I found out that it was, what I wanted to do is just It was so natural.

spk_1:   6:11
Cool. So I think one thing that's a lot of people can learn from that is pay attention to what comes naturally. You're saying because I think so many times like that it started coming easy. But you're avoiding a rear. You're trying not to pay attention that you're moving up the ranks. But realistically, that might be the place you you should be, you know, And that's a basic you're probably gonna 1st 1st I think that's good advice. Now get the timeline pretty good. So you go to IPCC and then you get this job offer. Um, I know you mentioned Chicago with Mr Cargo come into play,

spk_0:   6:40
so I was Ah, I was that Zinos for about six years. Um, that was Yeah, that was Ah. I mean, since I started there, he taught me everything I knew actually dropped out of school, like after after, like, six months. And I was When I started working, I found out that in ah, in the intentions in most kitchens, they don't really look at ah, at your school career more. They look more at your experience so that so people want to hire, uh, cooks that I have been in restaurants for a long time. More than you know, then what school they want to. Because a lot of times going to get, Ah, you're gonna get a lot of kids coming out of school that that are that I already have a set mine, You know, when it comes to cooking or they were gonna do it out of the school taught him. And it's not the way the chef wants it done, you know? So that's the reason why, why I dropped out. I mean, I don't I don't I don't encourage anybody to drop out of corners. It's It's definitely a tool that will help you in the long run, especially when when you don't know your basics and stuff like that. I mean, if, ah, if you can ah, you can go to school, by all means. You know, always, always personal your school care first, because that's that's gonna lead you into a better path. But as far as far as I go, I, uh, I found out that, Ah, that I learned a lot more at Zinos. Um, he I mean, the guy had been have been all over the world cookie and then stuff. So he thought he really find me everything he knew. So that's why I stayed little job for so long. Um, but after after why, I mean, even after, like, like, a couple years, I I felt like I was outgrowing the place. So I started, Like, looking out for different, different adventures and stuff. I actually, um, like around the two year mark that I was working there. Um, I don't remember. Steve was opened up the burger joint on Lee Trevino. Um, so there before, before he opened up, I heard about the guy Steve Stephen is doing on this, and ah, I got in contact with him through a colleague of mine, and, uh, I I went to I went to a doctor, Mr. Because I found out what he did and stuff. And it was really, uh, revolutionized the way we looked at burgers here. No possible. Really. Um, you know, it wasn't just, like a, like, a simple privilege and anymore, but it was like an actual restaurant experience. Much like much like crave, you know, where they revolutionized the way we eat. So I wanted to be part of that. So I went to go work for him for for a little bit. Uh, it was about seven months, venture that I that I was at Steve O's, uh, again, I help them from the ground up and stuff. And I was there for a while. Um, but I, uh, eventually find my way back. Suzie knows. Um, I was there for another couple of years, and then I, uh I was watching. Ah, the reason started going back up a little bit. The reason why I decided to go to Chicago was because I was actually watching TV with my dad. I was watching Ah, Netflix special called a chef's table. And, um um, we saw a restaurant there, me and my dad that it was in Chicago was called Alenia and Ah, hey, was he was talking about how he always fantasize about working at a restaurant with, you know, your wife, chef code. And, you know, like all this chap was falling in line and stuff like that. You know how something something really like for more like that and stuff, like, really fancy restaurant. And I was a guy, you know, like that. That's always been my goal to. And you see, he looked at me, told me, You know why? Why don't you try? You know, try see what happened. Why don't you? Ah, there's no way. There's no way they're going to hire someone like me. I mean, look at my look at my experience, and I didn't even finish school. And he was, like, just trying. I mean, the words they can see is no. And that's it. So then, sure enough, the next day I sent the money. No asking. You know what? What do you requisite What I need to do to you know what if somebody like me need to do to get a job at a place like and ah, it that same day, they sent me an email back and they told me to spend the rest of me. I send a resume and then the next day they call me for an interview over the phone interview and they asked me if I wanted the next day. They asked me if I go work there and that's a sure so the way they do that we did. Ah, they do there, I guess. Their trial there. Ah,

spk_1:   10:49
like a probation period.

spk_0:   10:50
Yeah, they're probation. Period is It's actually it's called the stars in the kitchens, and there's a two day stars that they do. So you're gonna fly over there? I mean, they don't pay for for your expenses, but they do pay you for the time that you work. Um, so then I went over there for two days and you after the second day, they you know, they love me now that being said, those two days were probably like the hardest of my entire ah cooking career. Because it was just such a culture shock. It was such a such a different pace off a restaurant that have happened. Used to, you know, I was I was starting to feel really confident my cooking skills up until them because they really showed me that You know what I mean. That you definitely you're never done learning in the cooking in the cooking industry. So they showed me on and and they really humbled me down those today. So then when they asked me if I wanted to become part of the restaurant, I I said, Yeah, you know, I want it. I want to learn more. So then I I I asked them to give me a month, you know, to relocate. And yeah, sure enough, The months later, I was back in Chicago. I was living on the side of making my commute to work every day to downtown Chicago on unfolding market. Uh, and I was working that next I spend ah, about seven months there at Ah, I mean, one of the best restaurants, literally in the world. And it was just It was amazing. I had so much fun. It was just endless. And listen, hard work you have to be really dedicated to, you know, kind of do that kind of work because it was just It was It was really ah taxi. Then it was tiring, but at the end of day was like super satisfactory because you were working at one of the best restaurants in the world after the seven months I had to come back because of some family issues. Unfortunately, my, uh, my fiance's mom passed away so I would never come back and, you know, make sure she had somewhere to live and stuff like that. I came back, and when I came back, I didn't want to step down. Um, as faras restaurant quality like I don't want to go back to see knows not not not because it was in a good restaurant, but because it wasn't up to the to the, you know, the level that next was, you know,

spk_1:   12:54
it

spk_0:   12:55
was just a different, a different things. So I, uh, I decided that I wanted to open a restaurant. And that's where ah, that's where Nishi happened. I was back. Ah, I think it was the January of 2017. And by by July of 2017 I had openly she Ah, it was just We, uh we found that is the perfect location. I thought back then, um, it was ah, it was, It was already like I walk in a lock in restaurant. It was it was just turnkey. And I decided, Teoh jump the to jump jump on board and just, you know, just just get it done. And I was really scared. Um, I was really scared as far as, Ah, as far as how I was gonna do it, You know, how is gonna go about? Because I was just really You know, I I never done anything like that before. And I was I was 26 at the time, and I don't know if I had what it took, you know, to kind of run my own business, but I decided to go for it, and, uh, it was it was quite the experience. So that's how that's how we got to meet you.

spk_1:   14:00
All right, then. So before we go into Nationwide, we'll get into that topic. But I think for the people that are gonna listen, um, sitting at a couch, you naturally, first of all, we're trained to play it safe, right? We don't want to take the risk. That might either disappoint us, or we might get to know or anything like that. So going back to what you're telling is you're sitting at a couch. The first thought that comes to your head is like, man, that's not gonna happen. Next thing you know, within 24 hours you're getting a response saying my cage supplying. And I think that everybody is like, shoot your shot like I think today's now ages like you could be m someone you could give me out someone. There's just so many avenues, but you're really I think you're just so scared of the here. Want to get a get in the rejection of you know that really don't take the chance and you never know what can happen. I'm leaving in sales. I think most of time of 90% is good, right? But for me, even closing 10% of my sales on a large hole morning, it's good, you know, So it teaches you to get a lot of notes. I think that's when vested it kind of relates with what you're talking about, and then your experience in Chicago going out there kind of seeing everything, man like, how did that really affect the way you saw things before you go into me. She Rahman? Like, if you wouldn't have taken that trip, how do you think that would have changed the perspective You would stayed in the past? You think you should happen?

spk_0:   15:07
I don't think an issue would happen. I I knew I knew that I wanted to. I wanted to be an angle. I don't think mission would happen as as early as it did. Um, I just I think I think Chicago really kind of changed the way I thought. You know, um, it was such a fast paced city. Uh, it's It's just so you know, Unforgiven, you know, you know, you get out of the you get other people's weight, And if you're not doing something for yourself, you know what I mean. You're just getting on someone's weight. So I feel like it just really kind of opened the horizons for me. It kind of took away the edge that I had off, like, you know of Ah, Am I good enough? You know, am I gonna gonna make it? Am I gonna? It just kind of gave me that extra push that I thought, you know, a well, I can do it. You know I'm here already. It's It's It's get to be done by someone like me. You know, somebody. Somebody from a passive working out at a moment pops up. You can do this, you know, they they can come to see how they could go to New York. Take Moto L. A. And we're kind of one of the best restaurant in the world, and all they gotta do is take the first step.

spk_1:   16:11
Okay, sweetie. Man, I love that man. So let's get to get Sonny Sherman. Um, we for everybody that hasn't seen I do suggest Did you check out his page? Cause, man, some of stuff we come up with, like, it's art, you know, like, I'm seeing it from a picture aspect of your presentation. You can see how much you have behind that. Well, I'm curious because we're no paso. Hispanic city. Right? And you're bringing Rahman as like, you're what you're bringing to the table. So how Why did you pick Rahman in the city?

spk_0:   16:42
So, um, if you go back to about I don't know, Five years ago, when I discovered Rahman, it was more like 56 years ago, But yeah, when I discover I'm in. There was actually here at a restaurant here in the past. So called Matt Sahara. And it's over on the north, Uh, and ah, on the northeast side of town. No, um, I I tried Rahman there for the first time, and they kind of like it. It was another thing that kind of shape me. So I am now because it was, you know, it was something that obviously everybody has, you know, top ramen. Everybody in the world has trying top Robin, but when I tried it there with, there was, like, a bit more of, like, a homemade take on, you know, I mean something a little Ah, lot more crafty than you know, just just dear. 25 cent pack. It was just has shown me that, you know, really, you can you can really do anything, you know? So I tried to dad and I and I just completely dove into the subject. You know, I started researching and looking at books and, you know, looking at videos and I just ever since and I couldn't take my mind off of it because it was like, how could something so simple you know, be ah, elevated at such a level of that, you know, delicious. And it's, you know, homemade. And it's you know, all this, all these things that you want out of out of a meal. And, um, it was an, uh, back then, Like about five years ago that I just decided. You know what I mean? I need to I need to bring this to a passel. Okay? Also needs to see this and then the water level of that. You know, Seattle already has that New York already has that. You know, Rahman Rahman is it's awesome. You on, and they need to see that. But that's forward a few years on Ah, I decided. You know, Rahman Rahman is to be the thing that I'm gonna introduce. Though Paso have just barely started. I, uh I was the first brick and mortar Rahman Rahman spotted No paso. Ah, but there was already Ah, there was already the bus psychodrama. That was, you know, there they were doing their take on Rahman as well. Uh, but then I started. I opened the brick and mortar and, uh, and within within the year that was already two more restaurants opening up. And now we have Ah, we have a variety now have over 10/10 ramen shops in the castle. So I think I think that's great. You know, that's exactly what I wanted when I wanted to pass it to happen. I just wanted to brought in the horizons, you know, as far as culinary goes to a passer because present such a big city and it just hasn't taken the step, you know that it needs for it to become like an actual an actual player as far as coronary goes in in the in the U. S. Map. You know, just nobody looks at a pass as a food destination, and I feel like I want to change that. So, uh, Rahman was a perfect way to start.

spk_1:   19:21
That's what's up, man. And I think I'm just saying that, like, you know, 10 going from you being the person to now they're being 10. I think it kind of shows the splash exact that you have when you first open that business up. I'm curious to know when you're going through this process, you envision your business, right. So when you're buying that shop, and you're about to open up your brick and mortar Two compared to where you're at now, What was the vision like when you're opening up that shot? Like, what were you for? Seen to like, Albert Adam, which you'll see we're going forward.

spk_0:   19:50
So the vision was that we were gonna open. Ah, spot. That was gonna be revolutionary. You know, I was gonna be a spot where you went, What, you were gonna walk in and there was gonna be unrecognisable to anything. Is CNN No, Passell. It was gonna be, Ah, instant transportation to somewhere else. You know, um, we weren't trying to be pretentious, you know, his parents like, I'll make it like, extremely Japanese because I'm obviously I'm Mexican. You know, I'm not Japanese, so I'm not gonna make you Japanese, Lyman, But I'm gonna make you a good fuckin Rahman. So I I think, uh, my vision then was, you know, just bring a good product, make people feel like they're not in the past anymore, you know? Just just have them take a break from the from the usual. Um, take a break from the usual, you know, try something new and just brought in your raisins. Um, now that that vision, I think I think it was accomplished. But looking looking, looking back at it now, I think it's it's a lot better than what I want. Addition, now that it it turned into just kind of like a like I don't want to say like a godfather, but it it was just ah gave it, opened the door for everybody else. You not to do it to do their thing. You know, it's open their own there on their own. Rahman spots. Um, I think, uh, I think looking back at it now it's It's it evolved in a way that, ah, that I couldn't have imagined. Now it's Ah, that's a pop up. That's a pop up restaurant that I go to a different bars in town. You know, I I I advertised in a couple weeks in advance on, um, it's like it sells out completely and every time, every time that I do it, you know the people that people remember me and the people No, no us. And they just want they want to be there. They say allow, you know, there's lines up doors. It's just It's incredible. It's incredible what it what it turned into. It's just so much bigger than myself.

spk_1:   21:39
Yeah, man. And I've kind of seen that. And it's interesting to see cause I wanna dive in a little bit right now. And so why, If you want to talk about how the restaurant came or why you move on from that project. But what I think is dope is that you didn't stop the journey there, you know? And you have you evolved like you said it. Vision involved. Now you've created something where I think it's scared because you can't get it whenever you want. But it's exciting to go. And now, partnering with bars, you're able to take it to different areas. I know you've been going across the border. I started promoting. I'm gonna mistaking bodice, right, So the throwing and I could not just stuck and one spot, but you're able to kind of moving around really promoted me onto

spk_0:   22:16
Yeah, definitely. And not just that, but it's it's given me. It's getting me so much opportunity you not to meet some so many new people. Um, now that I'm doing it this way, I actually Ah, I actually started. Ah, Started working at a restaurant that just opened up, Uh, not so long ago. About about a year ago. It's called Ah Taft Es. And this is Ah, this is a restaurant. You're no Paso That that opened up inside the standing House hotel, which is it's just a new as well. Um, and it's just the boutique hotel that that Ah, the houses are restaurant Appiah's, which is Ah, I don't want to say it's offensive restaurant, but it's definitely upscale. And we do super cool stuff there. Uh, it's it's Mexican influence. But the people that I met there, you know, through ah, because back then, when they were spreading starting the project, they were going at me, she every Friday. And that's kind of how I met these people. It was just like its people, with my same mindset that I have, you know, that that actually have traveled to other parts of the world they bring back, you know, so paso the coronary towns at the absolutes. It's it's really great that that that Nishi now the way it is that's given the opportunity to do other things. You know,

spk_1:   23:28
I'm curious because networking has came up quite a bit. It sounds like you've done a pretty good job of keeping contact with people, making sure that you're introducing yourself building those relationships. And I think a lot of the time we take that for granted cause you never know what you're gonna be shaking hands with. You never know who you might be introducing yourself, but it sounds like you've had success throughout your career doing that

spk_0:   23:45
exactly. Yeah, No. And I certainly have. Ah, I I still have many contacts from Chicago, You know that that whenever I need something in other, they're there for me. So yeah, I just networking. That's probably one of the most important things that you're gonna find as ah, as an entrepreneur. You know, networking. It's probably like one of your biggest assets that you can you can have, because you never know what you need. Somebody's hope. You never know when you know what I mean. You need somebody to guide you through something in our just somebody to talk to.

spk_1:   24:15
Yeah, I think that's important. Part of being genuine, making sure you're being good with people. And I think that whatever you need it is gonna be returned back. Men's. I think that's a good way to look at it now for their businesses. It's good when it's going great, right? But this is difficult when it's going back in the day. Also, you Oh, what a man. What happened? Some of the Wilsons. Maybe that. Or let me rephrase that question as a good moments throughout your journey so far that you may be felt like, damn, and I don't know if I should keep doing this just cause it does get difficult. Some funds.

spk_0:   24:46
Yeah, definitely it does. It does, I think, I think, 80% of the time, it's just a struggle. You know, that's sweet. 20% is what gypsy going, but that 80% and I was just It's an uphill battle all the time. Um, I remember when I decided I was gonna I was gonna close my brick and mortar. It was probably one of the hardest days of my life. Um, I called my fiance and over the phone and told her, You know what? Um, we need to we need to close this down because it's not. It's not the way I have planned it out to be. I know I can again, but it's important to do it now when I can still maintain my business image. You know, my my brand. It's important to do it now. People were just starting to really, you know, kind of find it their way around to it, you know, because it was something new for a lot of people. So it made a lot of people uncomfortable. But ah, after after the year and 1/2 that I was open, people were just barely starting to, you know, Ah, kind of fall into it. It was, I think I have to say it's probably a little bit too late for me as far as the brick and mortar, uh, way have really started getting the business in that we want it. But, uh, I decided I decided, you know, it's it's it's Ah, it's not worth keeping because we can. We can do always do what I'm doing now, which is the pop ups, and, you know, they're just just profitable. They're just as good. So I decided to, you know, to shut it down. But ah, you know, late. Not for all the employees that I had and stuff like that. That was probably one of the hardest things that I have to deal. So yeah, that's probably from what I remember, one of the one of the most difficult things I've ever done.

spk_1:   26:23
Yeah, man, I think once again it's a difficult decision. And being a business owner, you're having to make those decisions. But then the day he were able to save your image and save the brand right to continue a began typical decision at that moment help you save the brand. And I think that was an investment and kind of you. You look into the future that he was gonna be best for you. I think that's also something that you did, man. And let's say you're looking back and you're trying to give yourself advice. What would you advise on different wards? Advice I'm gonna be. I thought about opening up a restaurant that you learn from that experience.

spk_0:   26:56
I would definitely tell people, you know, don't don't don't know, don't Don't beat yourself up over the little details. Uh, a lot of things work themselves out, but ah, always always, always push. Ah, always. I remember. Remember, you have people, You know what I mean. Will there be your family or friends Wherever you have people to talk to, When when things get hard? Um, definitely. Uh, make sure your network as much as you can because, ah, you know, collaborated with as much people as you can because those are the people that are going to keep your business be always, always, always be. Ah, be ah, be super loyal to your to your ah artery clientele because they're obviously the ones that pay your bills. So you know when they say that the customer is always right, it's it's always true, man. Ah, there's gonna be days when there's gonna be annoying customers and stuff like that. But but always always, ah, 100% of the time. Make sure that they live with a happy face. And then that's that's That's the best thing you can do.

spk_1:   27:56
Yeah, I think a big thing for everybody has tried to think of it as a lifetime customer. I think if you treat somebody has a lifetime testament of a lot more willing to continue to come back and get referrals. And one thing I've learned is that one bad customer is gonna get that review when good customer might not leave that review, you know, so having that one bad customer can really affect you because they tend to speak a lot more than the ones doing, at least publicly. So they could really affected you. Kind of treated as just another customer will get another one, you know.

spk_0:   28:23
Yeah. No, definitely. I I I feel like the way I would look at it. It was always like, you know, they're the humans, just like, just like you, you know? So so treated like such, you know, they have emotions, you have emotions. So, you know, just always be the bigger person and let them let them have the light of day. Because because of the end of the day, you're gonna keep your business. You know what I mean? If they be happy.

spk_1:   28:46
Okay, sweet man. Now I'm curious. Also, when you're developing the business, now that you've had a little bit experience, Did you have a full business plan or for you wasn't more? Just don't overthink it. Let's jump before I hesitating. Don't do anything.

spk_0:   28:59
It was a little bit of both Honestly, um, the window that I had to open was kind of short, so I didn't really have time to develop a fully, you know, fully functional business plan. And I think that was those part of the one reason why we have to close down. So that's such a such an early stage in the business. But yeah, it was just It was just more about me, you know, just, ah, doing the just getting it done, you know, because the time window again, you know that that that's part wasn't gonna be available, you know, within a couple months. So I needed to I needed to do it, you know, as fast as they could.

spk_1:   29:32
Okay, well, I think you definitely say that there's not a price that you could put on that experience, that it's auction everything. So I think that was definitely a win for you, man. And so that happens. You make the difficult decision to close down the business. How how long does it take before you get this pop up and running? And how does that come to be?

spk_0:   29:49
Oh, actually, it was It wasn't that long at all. I think, uh, I think it was about. I mean, the next week after I closed, I was already back at back at City knows you're not just working, you know, just just getting hours. And because because they feel so weird to just be at home. Um, So I started working right away, and within the couple couple of a couple of months, I I did my first pop up on. And then just from there on, I would try. I was sure to do a pop up every month. So it was It was just It was pretty instant for me. Was it was that it was I felt that it was the right thing to do. You know, I definitely didn't want the image to die. So

spk_1:   30:27
then I think if you would have let it dry drag on so long, you could around the possibility of baby people forgetting that are forgetting the name and it would have hurt you. So I think that's cool, man. And I think what's dope also is that a lot of people like I said would stop. Um and I think what makes people like you really passionate and show that you're I feel like you're gonna have a lot of success in What you're doing is because you didn't let it keep you down. You know, it wasn't like I'm and that's the end of the dream. We're gonna let it you were able to bounce back, win Straits work, which I think a lot of people don't do that. And I think that might have helped you to clear your head. And then two months later, you up running again tonight from what I'm seeing, how it's kind of growing growing in the book because I can make your pop up in one bar. I'm gonna be more anxious to go to your next When you know what, I think that that role, that snowball effect is gonna continue. Help you grow that business.

spk_0:   31:11
Exactly. Yeah. No, that's exactly how it was. Even Azaz. My other thoughts of closing down the brick and mortar happened. I was already think, you know, I am. I gonna make this happen again. You know how How do we keep the dream alive? Because Because that's really that's really all we got. You know, it was just the dream. You know, the hope to one day be great, you know, So that this is this is my way for me, you know, to eventually, you know, open up again. You know, and actually have, Ah, brick and mortar that's gonna be available for for life, you know, for me, anyway.

spk_1:   31:42
Okay, so that Okay, so then you do your angle right now, what you're telling me is that you would like to see a brick and mortar pop up again. All right, You would like to see a brick and mortar store open again.

spk_0:   31:52
Yeah, definitely not just one, you know, but but definitely, you know, like a couple. And maybe not just Maman anymore, you know, but but adventure out to just a mother type of cuisines that opacity hasn't seen, You know? So and then again, this start started on the trend. You know, start another trend. Like our story, Rahman. You know, we could start another trend and just, you know, keep on going that way. We're We'll pass it now becomes, you know, way where you don't have to. You have to go to another big city to try this. So you know, I mean, you have to go to another big city to try different different kinds of cuisines. You know, you gotta know Castle.

spk_1:   32:22
Okay. And talking about Oh, Paso man house experience minute from you going toe the other side of the border like house. What has been picking it up? Because, like I said, I see no pastor really pick up your food. I've seen the movement that you're creating. And does that translate so far, this also are the at a pretty good reception when you go out there.

spk_0:   32:38
Yeah, definitely. Not just that, but it had already I already have the audience. I feel because I will get a lot of guests from from Waters. You know, I'm a restaurant, and not just that. But now, at the pop ups, you know, there's a lot of people at some, you know, I come from what is you should do when What is just doing the hardest eso Eventually, You know, I got in contact with with the people over there at a bar that actually is owned by the by my boss right now at a tough years. So he was kind of like the one that that bridge the gap between me and what is So that's why that happened. And there was one incredibly well, you know, the reception was great. So I'm sorry. One once there's ah, once this is all over. I'm definitely looking. Looking forward to do a lot more pop ups in waters as well.

spk_1:   33:21
Okay. And I also saw because I saw in your post you do a couple of plays on some traditional Mexican dishes also, right? You kind of give, like, your own twist to them. Never get pushback that I know in our culture a lot of the time it's Grandma's cooking, you know, I wanted to take my grandma's. You ever get pushback when people see the creation and fight? What is that? Because

spk_0:   33:41
yeah, yeah, all the time. And I mean, that's that, honestly, comes with the territory. Um, it's just, you know, like people are used to our certain a certain and certainly of things, you know, and they're not gonna They're not gonna like when you when you mess around with tradition, but I always I always thought, you know, that that tradition was what you make out of it. So you know if if if you will not do your take on something. As long as you respect the ingredients, you're you're always gonna do good. You know, there's always somebody that's gonna like it and eventually eventually will catch on. You just got to keep pushing.

spk_1:   34:15
Okay? So respect the ingredients. I'll take that woman. I like the same. So now when we're talking, you're kind of told me about something exciting use that you have playing out of your life. And you told me that you're gonna be expecting a baby with your fiancee. Is that correct?

spk_0:   34:30
Yeah, that's correct. In the two months, actually, we're gonna have a baby girl.

spk_1:   34:34
No, man. So congratulations on that happened. I want to see him. And how has that affected what you're thinking in what you're trying to play out from vision.

spk_0:   34:42
I mean, if anything is just kind of, you know, like, lit the fire a little hotter, you know, just kind of It's good. It's kind of giving me the wings that that maybe we're starting to, you know, fade away a little bit. Ah, it just give it. It's given me motivation, You know, it zero me. And I think they're gonna be all right. You know, things are gonna work out. You just got to keep pushing,

spk_1:   35:03
okay? Yeah, man. And I think you see that, like, Juicy. Ever see Rahman or the restaurants that you plan on creating is something that you could be back for your family? Your Is that what you're trying to create? Something that's gonna set up your family going forward, Something you could leave behind?

spk_0:   35:17
Absolutely. Yeah, definitely. And not just my immediate family, but but all my all my family, you know, and not just my family, but my friends. You know, I I want I want to do things where what is justice is just is just not for me, but for everybody else, you know, to enjoy. Um I'm definitely I'm not. I'm not a selfish guy when it comes to that. So I I everything I do is always is always gonna be, you know, with it. And in that it actually I'm gonna be ableto share with people and with my family and stuff,

spk_1:   35:45
okay? And I think that's cool, cause you don't show any Agreed, you know, And I mean, just the way you're explaining it, I think you control how humble you are and more than anything. Kind of just Sounds like you want to get back to everybody. Not necessary. They want to do it for yourself. But you wanna I think you want to give back to the people around you and I be personally, that's one of the way I see it. It's more. What am I gonna leave behind? What am I created to support the people around events? I love the way you think there and going to the next question. Man. Um, you mentioned some important people in your life. You mentioned some mentors. You mentioned your father who had a big influence on your cooking career. At least you're seeing the cookie community early age and that your fiance. So you met. You have to make some difficult decisions, like closing down the restaurant, opening up the restaurant initially. What's your process on making a decision like that? You utilize these people around in your circle? Or is it something that you kind of just like candy to make this decision on my own? And you let yourself big,

spk_0:   36:43
um, when opening a restaurant, I think, Yeah, I definitely consulted with as much people as I could uh, not just my family, but, you know, colleagues again. You know, the network that I built, um I, uh I asked around as much selected. You know, what is this? A good ideas is a bad idea. But at the end of the day, it came down to me. You know, this is what I want to dio, and I'm gonna make it happen regardless of what people think or your godless of what people tell me. Um, of course, you know any sort of advice, whether it's good or bad, I'm gonna take it, and I'm gonna process it, and I'm gonna keep it in mind. But after another day, it comes down to how bad you want it. You. So I wanted her bad, and I made it happen.

spk_1:   37:22
And then one thing asking on them. And you normally ask people with food experience like any of that, have experience like in the culinary arts. Some of them might be able to actually. Or is it more? Just people that you trust that have a genuine interest, your best interest in heart?

spk_0:   37:37
Um, I think everybody actually, I remember when I, uh when I was your company she went to go talk to Ah, Chef released. I don't know, from Release International Kitchen up on Messa. And I asked him, You know, what if he thought that what I was doing was gonna be something because he's been in business for a while to, you know, And he told me, you know, he told me that, you know, maybe people we're gonna take it is that size. I thought they were gonna take it because, uh, because it was such a revolutionary way of, you know, of cooking. You know, here in the castle, I went to go talk to my mentors, you know, and he told me. He told me, You know, just you can make it happen, just, you know, just keep pushing and and don't give up. So, yeah, definitely. I I talked to I talked to people in the in the street, but, ah, um, I talked to my parents is one of my fiancee. Yeah. You know, you gotta you gotta talk to the people closest to you, because when when when something goes wrong, you know, you don't want to hit him off off left field and, you know, just and then they don't know what to tell you. You know, you gotta You gotta keep you gotta keep the people close to you, you know, inform what you're gonna do. So yeah, I definitely definitely after him as well,

spk_1:   38:41
because I think a lot of time when you hear yourself talking through a, you know, kind of hearing yourself, sleep what you're thinking. And I think the more people you're talking to, you kind of hear how that message from developing, and I think it helps you get a little bit more clarity. You know, I know. I get pushed, right? I do a similar process. I kind of try to get get back from people that I think would care. Um, And I think a lot of people tell me that's a bad thing, because the cloud it like confuses you more. You might get your opinions. I think it returned when it actually does. For me, it gives me more clarity than what I had, and I were kind of just stuck to myself, you know?

spk_0:   39:08
So, Lucy. Yeah, definitely,

spk_1:   39:10
man. So what's some of the misconceptions that you think, man, that have happened when you started? When you talk to people about Rahman? Like what? What do you think? The biggest thing that people think about. You don't think it's true that you get pushback on your product?

spk_0:   39:27
Um, the I think the biggest one that I saw right off the right off the gate was that my Roman wasn wasn't authentic. You know, that was an original, but, ah, I mean, in reality, 90% of the food that you eat, you know, And the, you know, throughout your drugs, your life is not gonna be offensive is not gonna be original because, you know, it's not. It's not the actual person that that's making that, you know, you're not You're not in Japan eating Romney, you know, you're not in your Not in Ah, waiting off eating a Coney dog, you know? Ah, you know how Duggan says it's just it's not Ah, it is never really gonna be authentic. It's just gonna be It is just gonna be a respectful, you know, respectful way of introducing food to you. So I try to actually let people Now, you know that the people could come back here and not Japanese, You know, they're not gonna make you Japanese grammar, Robert. They're gonna make you the Roman That that I think is good. Yeah. So from my experiences of what I This is what you're gonna get and it's gonna be good. So just, you know, receiver with with an open mind and you're gonna love it, you know? So I think I think that was one of the biggest things was the authenticity of Ah,

spk_1:   40:37
okay. And for someone that doesn't understand men, when you say it's not about, then think dish Are you referring to like the flavors are like the way it's cooked or what determines, Like, why would someone, cause I know you said you didn't want to offend anybody. So it sounds like definitely when you're gonna be, in the culinary instance, feel like there's a lot of respect on how certain dishes presented or how it's made with the tastes and flavors that they used. So can you explain to someone when you say, like it's on a they they might not be getting authentic dish?

spk_0:   41:03
Yeah, so I mean, um, when there's actual when there's restaurants you know, claim to be authentic, it's It's more than anything. It's a marketing strategy, The strategy. Sorry. Um, and it's it's something that that they say because they want they want to make you make you feel like you know what I mean. It make you feel like you're actually, uh, eating something that that might not be as good as a zit supposed to be or whatever, but I mean, the authenticity is really what you make of it. Um, I could have I could have called me my ramen dishes authentic. It's stuff. But then I would be lying. You know, I'm not that kind of person. That's gonna, you know, so, so far, false advertisement. So I just wanted people to know that that, you know, it's authentic in the sense that that I'm making it with with good ingredients and, you know, in an honest way. And I'm making it as close to as I can to something you're gonna have in in you know what I mean in Japan or something like that? Um, I think if I had to define authenticity, uh, it would be, you know, a dish that's creative with not just with the ingredients that it's meant to be, but in the region that it's meant to be eaten it. So

spk_1:   42:15
who mad? Thank you for clarifying that, cause I think I'll help a lot of people. And I think that really shows, like, how much of how seriously some of the culinary it takes our industry, you know, like, how much really goes into it and like the the type of professionalism that comes with it. So I appreciate you sharing them, and so we're getting pretty close to the and man. Got a couple more questions for you. One a creature I want to say. Thank you for joining me. I think you do have an interesting story, man. And I think everybody who hears it, whether they're gonna be in the culinary industry or not, they'll learn what it takes to open up a business kind of what you might go through and how toe continue to push ahead and try to get to the animal that you want. And so thank you for that.

spk_0:   42:56
Of course. Thank you.

spk_1:   42:57
So let's finish off with these questions, man. Um, that's fast forward. 10 years. You're looking back. What do you hope? Mission Rahman has accomplished 10 years from now?

spk_0:   43:07
Um, and 10 years. I definitely see Misha Rahman has being, ah, being my corporation that, you know, has Ah, I'm sorry has at least a couple restaurants, you know, in their repertoire. Employees in a lot of people, a lot of local specimens and, ah, providing food. That's, you know, innovative. That's Ah, you to a paso. That's, you know, good more than anything. And ah, being a being a company, that's, you know, that's really for a pastor. More than anything, you know?

spk_1:   43:39
Okay, I can't wait to see what else was. I think you've done it once with Romans. I can't wait to see what's gonna be the next. Would you introduce, man? I hope I get to try. Whenever you're ready to launch that, let's say what are truly three advice is that you would give to someone may be the ones to pursue. How come you're as being a chef our career and opening up their own,

spk_0:   44:00
um, advices? I would say if Ah, if you can't go to school, study as much as he can. Ah, whether it be, you know, through through books, through videos, you know, through Ah, I don't know. Just ah through mentorship. Try to learn as much as you can and never be satisfied with the information that you know. You know, I always ask questions. I asked more questions. You know, people are gonna get annoyed, but, you know, they have the You have to tell you how they do things, you know, So so don't give up. Don't give up in the process of learning. Um, in top of that, uh, always, always keep pushing. Um, you're gonna get more opportunity. So we're going 100% of the time. Doesn't matter how many times you messed up, but if you're going 100% of the time all the time more, more often than now, you're gonna get the opportunity that someone's going that someone that's calling 90%. So because because you're you're more cash in that. So I feel like always, always, always, always keep pushing. Um, I think my last advice would be to ah rely heavily on on the people causes to you. Ah, if you have ah, special someone if you have parents. If you have a friend, always relied them. Ah, to give you more support, you know, when things get run because, ah, the coronary industry. It's such a such a rough place for a lot of people. Um, it's Ah, it's ZTA holding in the body and the mind, um, it's a lot of it's a lot of Ah, it's very injury prone. You know, it's a lot of, ah, mental and physical abuse, but ah, always when you have problems, you know, just just hit someone up. You know, if you don't have anybody, let you give me a call, I'm always available. I have my phone number on Instagram, You know, just look me up on Facebook, and I'm always here for anybody that needs help.

spk_1:   45:48
All right, then. I loathe advice. I think that's amazing advice. You're the 2nd 1 that you gave 100 MPH. Man, I don't think anybody is ever gonna look down on you giving your full effort, you know, And I think that's a huge lesson that anybody can take. And I think I wish I would have known that at a younger age I think I would have opened up a lot more doors just at certain times. I wouldn't give full after, but knowing now I think everybody will respect as long as you give your full apartments. I love that. I spent my question is going to be What would you recommend? How would you recommend someone to order around it? What's the best way to order play that they're not gonna regret?

spk_0:   46:21
Um, always go for pork. I think if you're not a port fan, for whatever we reason, you know they get chicken, But always, uh, I think 99% of the ramen shops in the world uh, they focus on pork. So go pork, extra protein, extra eggs. And ah, extra noodles, Of course. And when you're eating, make sure, uh, make sure to get to get messy, you know, because Romney, it's meant to be enjoy fast. You need to You need to eat it. You need to finish it within the 1st 15 minutes that it's put on your in front of you because otherwise it loses of favors. That that the chef man for you to taste so either fast, you know, he it Ah, don't be afraid to, you know, bring yourself a little bit, but yeah, I mean, definitely. Ah, go, go, go for pork.

spk_1:   47:10
Sweetman, I'm gonna try that. Next time I go try some almond. But once again, I want to say thank you, but you had a lot of great lessons. I learned a lot from you in this talk, man. It was a pleasure having you on, so that's pretty much everything I gotta, man. You want to finish off with anything, You want to tell them anything?

spk_0:   47:26
Be hopeful during these times, you know that. Ah, that train time. Because there's a lot of restaurant businesses and then restaurant folks that they're out there right now, struggling, you know, just keeping, keeping, keeping open mind. And, you know, if maybe you have to venture out and do some other kind of work for now, you know, file for unemployment, whatever you gotta do. Just just just keep ah keeping up in mind and then lose a passion. You know, just Ah, this is this is something that we're going through. You know, nobody expected that. Nobody, nobody predicted it. Um, it's just it's just something that we have to go through. You're not just a test, but once it's over, it's it's gets gonna be unlike anything else. You know, there's gonna be restaurants opening up left and right. So just just make sure you keep

spk_1:   48:07
on pushing. There's gonna be a brighter day. I don't think I could have beat that. Could didn't said any better. So there's definitely that is coming to an end we're close to the answer is gonna be good to see everybody. Everything open back up to normal. So once again, this wasn't very good. Most I know you can check him out and he she, Rahman, I'll be putting his information on the podcast description and also be promoting on Instagram. Be sure to catch his next.