1 00:00:00,000 --> 00:00:07,000 Hi everyone, welcome to Pot Luck Food Talks. 2 00:00:07,000 --> 00:00:10,000 Today I'm here with my friend, wait a second. 3 00:00:10,000 --> 00:00:12,000 Bless you. 4 00:00:12,000 --> 00:00:19,000 I'm here with Phil Walther and I'm Eric Eichstetter and today we're going to talk about pop-up restaurants. 5 00:00:19,000 --> 00:00:20,000 Amazing. 6 00:00:20,000 --> 00:00:25,000 Well, Phil, you have like a prize, you won like best pop-up in London, something like that, back in the days. 7 00:00:25,000 --> 00:00:33,000 Oh, Eric, Eric, that you start off, you know, giving me clout about my few achievements in life. 8 00:00:33,000 --> 00:00:35,000 That's really what a friend does. 9 00:00:35,000 --> 00:00:38,000 Yes, I did win a prize for a pop-up in London. 10 00:00:38,000 --> 00:00:40,000 I did win a prize. 11 00:00:40,000 --> 00:00:42,000 Yes, I did. 12 00:00:42,000 --> 00:00:49,000 I was planning how I would lead up to that, so I didn't have to say it, you know, so it wouldn't be so awkward for me to be like, oh, yeah, by the way. 13 00:00:49,000 --> 00:00:51,000 So thank you. 14 00:00:51,000 --> 00:00:52,000 Yeah, I did. 15 00:00:52,000 --> 00:01:01,000 I had a pop-up with my partner at the time, Katie, and it ran for quite a while. 16 00:01:01,000 --> 00:01:15,000 And at the end we received an award for best vegetable chefs of the year in London or the UK, I suppose. 17 00:01:15,000 --> 00:01:16,000 What year was this? 18 00:01:16,000 --> 00:01:20,000 Like 2015, 2014, something like that. 19 00:01:20,000 --> 00:01:27,000 I think it was 2015, yeah, which is crazy because 2014 I was still starting in Tokyo. 20 00:01:27,000 --> 00:01:28,000 Okay, wow. 21 00:01:28,000 --> 00:01:32,000 And it feels like between those two things, a lot of stuff happened, you know. 22 00:01:32,000 --> 00:01:33,000 Yeah, absolutely. 23 00:01:33,000 --> 00:01:35,000 Well, let's start with the beginning. 24 00:01:35,000 --> 00:01:37,000 What is a pop-up? 25 00:01:37,000 --> 00:01:39,000 How would you define it? 26 00:01:39,000 --> 00:01:43,000 What's the difference between a pop-up and an event and a catering? 27 00:01:43,000 --> 00:01:45,000 Yeah, well, that's a good question, actually. 28 00:01:45,000 --> 00:01:48,000 I'm not sure I have it super defined for myself. 29 00:01:48,000 --> 00:01:58,000 In my understanding, a pop-up is basically a little makeshift restaurant kitchen that you build in a space where – because you can do an event, right, 30 00:01:58,000 --> 00:02:01,000 but a pop-up is usually like a more ongoing thing. 31 00:02:01,000 --> 00:02:03,000 I mean, you pop up somewhere. 32 00:02:03,000 --> 00:02:12,000 Often you rent a space that already exists and you utilize that space for a limited amount of time and do what you want, 33 00:02:12,000 --> 00:02:22,000 which is a great way of, you know, especially young people early in their career to do their first moves in doing something of their own 34 00:02:22,000 --> 00:02:29,000 without having to have a huge financial commitment or anything like that. 35 00:02:29,000 --> 00:02:33,000 I think pop-ups are really, really great for developing chefs. 36 00:02:33,000 --> 00:02:34,000 Yeah, exactly. 37 00:02:34,000 --> 00:02:38,000 My understanding is exactly you crash into a space. 38 00:02:38,000 --> 00:02:41,000 It could be a running restaurant on their day off. 39 00:02:41,000 --> 00:02:44,000 It could be a food truck on their day off. 40 00:02:44,000 --> 00:02:49,000 It could be like a venue that works for events, whatever. 41 00:02:49,000 --> 00:02:53,000 And yeah, you build your restaurant concept into it. 42 00:02:53,000 --> 00:03:01,000 It could be for proving a concept, just to make some extra money, just to create an audience for your concept. 43 00:03:01,000 --> 00:03:05,000 It could have like completely different approaches. 44 00:03:05,000 --> 00:03:06,000 Yes. 45 00:03:06,000 --> 00:03:08,000 But I guess that's basically what it is. 46 00:03:08,000 --> 00:03:09,000 Yeah. 47 00:03:09,000 --> 00:03:11,000 And what was your case in London? 48 00:03:11,000 --> 00:03:12,000 What was the venue? 49 00:03:12,000 --> 00:03:13,000 What was the goal? 50 00:03:13,000 --> 00:03:15,000 What did you serve? 51 00:03:15,000 --> 00:03:16,000 What happened there? 52 00:03:16,000 --> 00:03:18,000 It was a really great project. 53 00:03:18,000 --> 00:03:29,000 I look back at it with a lot of heartfelt, like full feelings because it was both very, very tough and very rewarding at the same time. 54 00:03:29,000 --> 00:03:30,000 And I learned a lot. 55 00:03:30,000 --> 00:03:31,000 I was very young. 56 00:03:31,000 --> 00:03:34,000 I was, I think, 23. 57 00:03:34,000 --> 00:03:41,000 And I learned so much about a lot of stuff that I might or might not go into right now. 58 00:03:41,000 --> 00:03:44,000 And I don't really remember how it started, to be honest with you. 59 00:03:44,000 --> 00:03:52,000 I was living with my partner, my girlfriend at the time, Katie, who was also a chef, who is also a chef, one of the best chefs that I know. 60 00:03:52,000 --> 00:03:58,000 And we had worked in the same place, but then we weren't working in the same place. 61 00:03:58,000 --> 00:04:01,000 And this idea just kind of came up. 62 00:04:01,000 --> 00:04:09,000 And we literally, like in terms of finding a venue, we were sort of like, hey, it would be cool to do something like a couple of days a week or whatever. 63 00:04:09,000 --> 00:04:13,000 And we just approached a few places that were near us. 64 00:04:13,000 --> 00:04:19,000 So when you're looking for a venue for a pop up, all right, it's like I think people overthink it. 65 00:04:19,000 --> 00:04:30,000 Literally what we did, we said, hey, what are places near us that are nice, that have like a little bit of a vibe, you know, and that have a time slot? 66 00:04:30,000 --> 00:04:37,000 Where they're not operating, you know, in the sense that they're not prepping, they're not open fully for customers. 67 00:04:37,000 --> 00:04:47,000 And in our case, this was a coffee shop in Brixton, very close to where we were living in London, in South London, in Brixton, called F Mondays, a really, really great coffee shop. 68 00:04:47,000 --> 00:04:49,000 Anybody who's been to Brixton will probably know it. 69 00:04:49,000 --> 00:04:51,000 It's pretty, it's very well known. 70 00:04:51,000 --> 00:04:55,000 And then it was tiny, you know, and that like, I think maybe 15 seats. 71 00:04:55,000 --> 00:04:58,000 It didn't have a kitchen, definitely not back then. 72 00:04:58,000 --> 00:05:00,000 I don't know what it looks like now. 73 00:05:00,000 --> 00:05:06,000 And we approached them and we said, hey, look, we're these two chefs and we'd like to rent a space. 74 00:05:06,000 --> 00:05:07,000 How much would it cost? 75 00:05:07,000 --> 00:05:09,000 And they said, hey, that's a cool idea. 76 00:05:09,000 --> 00:05:11,000 And we just came up with it. 77 00:05:11,000 --> 00:05:18,000 The idea was that also because we had very like produce focused chefs that we were always going for a walk. 78 00:05:18,000 --> 00:05:24,000 And in Brixton, you have Brixton Park and you have a big community garden there. 79 00:05:24,000 --> 00:05:30,000 That's, you know, as it says, it's like run by the community, it's like a volunteer program, but they did it in a really lovely way. 80 00:05:30,000 --> 00:05:37,000 It was like a big wild garden with like fruit trees and vegetables and wild flowers and stuff like that. 81 00:05:37,000 --> 00:05:46,000 And we went to the guy, we said, hey, we want to buy a little bit of produce from you, but we want to do it four days a week. 82 00:05:46,000 --> 00:05:53,000 And we want to come every morning and kind of like ask you what is the best that very day. 83 00:05:53,000 --> 00:05:58,000 And we walk through, we harvest the stuff and then we go back to the restaurant and cook it. 84 00:05:58,000 --> 00:06:05,000 So that was the whole idea that we do like a tasting menu based on like super hyper regionality and super hyper seasonality. 85 00:06:05,000 --> 00:06:09,000 Right. It's kind of like that day right around the corner. 86 00:06:09,000 --> 00:06:12,000 Sounds super romantic. 87 00:06:12,000 --> 00:06:13,000 Yeah. 88 00:06:13,000 --> 00:06:22,000 Like from a gastronomic perspective, like, yeah, going directly to the producer, getting only the best of the best of the day and cooking just based on that. 89 00:06:22,000 --> 00:06:23,000 Incredible. 90 00:06:23,000 --> 00:06:32,000 Yes, absolutely. Like talking about it now, I'm kind of like, wow, that was a really cool idea, you know, like, and it's just like, we didn't think about it a lot. 91 00:06:32,000 --> 00:06:34,000 You know, it's not like we made this concept and stuff. 92 00:06:34,000 --> 00:06:40,000 We just kind of came up with it like really randomly and we just kind of went like, you know what? 93 00:06:40,000 --> 00:06:42,000 Fuck it. Let's just go for it. 94 00:06:42,000 --> 00:06:57,000 The thing is though, that's what you also learn very quickly and what I didn't do at that time at all is you start thinking about what things cost and what things that you sell me to cost. 95 00:06:57,000 --> 00:07:03,000 So that's where the whole romanticism goes to hell basically. 96 00:07:03,000 --> 00:07:12,000 Yeah, yeah, kind of. I mean, it was a mixture of things. It was very tough actually because we were doing all the prep in our living room kitchen. 97 00:07:12,000 --> 00:07:16,000 All right. And in the beginning, we were only cooking for like 15 people. 98 00:07:16,000 --> 00:07:17,000 So that was fine. 99 00:07:17,000 --> 00:07:21,000 Right. The venue didn't have any kitchen whatsoever. 100 00:07:21,000 --> 00:07:26,000 The venue had, and this is also a cool thing, like if I remember back to it, it's fucking crazy. 101 00:07:26,000 --> 00:07:30,000 It had one induction, like a IKEA induction, right? 102 00:07:30,000 --> 00:07:38,000 It had a panini grill where I have discovered that a panini grill is a very, very versatile tool, cooking tool. 103 00:07:38,000 --> 00:07:39,000 I'm a big fan of the panini grills. 104 00:07:39,000 --> 00:07:41,000 Why? I want to know more about that. 105 00:07:41,000 --> 00:07:45,000 Well, like you just figure out things that you can do with a panini grill. 106 00:07:45,000 --> 00:07:55,000 Panini grill, great to sear meat, great to put a spring onions, you know, oiled, salted, put in a panini grill, press down, you know, super nice. 107 00:07:55,000 --> 00:07:57,000 It's perfect, you know, it's like one of those grill pans. 108 00:07:57,000 --> 00:07:58,000 Yeah, yeah. 109 00:07:58,000 --> 00:08:02,000 But anyway, it had this tiny window into the backyard. 110 00:08:02,000 --> 00:08:04,000 And so what we did is we took a jerk grill. 111 00:08:04,000 --> 00:08:08,000 Anybody who doesn't know, we do Brixton, lots of jerk chicken around. 112 00:08:08,000 --> 00:08:16,000 We bought this used jerk grill, which is basically just a barrel, sewed in half, right, on a stand. 113 00:08:16,000 --> 00:08:24,000 And we filled that with charcoal and put that in front of the window so that we could cook from inside the kitchen over charcoal. 114 00:08:24,000 --> 00:08:28,000 The problem was that in front of the window was sort of like prison bars, right? 115 00:08:28,000 --> 00:08:36,000 So we were cooking everything on like these little skewers, these like kushi yaki kind of sort of like Japanese skewers. 116 00:08:36,000 --> 00:08:42,000 And one person had to like grill outside and then hand it through the bars kind of sideways. 117 00:08:42,000 --> 00:08:46,000 The other person would take it and the other person would run around back into the kitchen. 118 00:08:46,000 --> 00:08:48,000 It was hilarious. It was really hilarious. 119 00:08:48,000 --> 00:08:54,000 Yeah, it sounds like like again, like a romantic prison break story. 120 00:08:54,000 --> 00:09:02,000 Yeah. And you know, one thing I also learned there, I was very young and I had already worked in some very good places. 121 00:09:02,000 --> 00:09:08,000 And what I learned there is that as a yum chef, you learn how to replicate, but you don't necessarily learn how to make your own dishes. 122 00:09:08,000 --> 00:09:16,000 I found out very quickly that the ideas that I had in my head, when I put them from pen and paper to food on a plate, 123 00:09:16,000 --> 00:09:19,000 they didn't quite make sense. It didn't quite work out. 124 00:09:19,000 --> 00:09:24,000 You know, like I started cooking the first couple of dishes. I was like, oh yeah, you know, this and that and blah. 125 00:09:24,000 --> 00:09:29,000 And then I tasted it was like this bullshit. Like this is not good at all. 126 00:09:29,000 --> 00:09:34,000 Because I knew what good food was, right? But like I wanted to not copy anything that I knew. 127 00:09:34,000 --> 00:09:37,000 I wanted to just make something of my own. 128 00:09:37,000 --> 00:09:44,000 And so I stayed away from all sort of technique and recipes that I've used before, which is also a super nice approach, by the way. 129 00:09:44,000 --> 00:09:48,000 Yeah, yeah, I guess so. Yeah, I'm kind of getting away from that. 130 00:09:48,000 --> 00:09:53,000 I'm kind of embracing using things that I've learned in other places nowadays in like a different way. 131 00:09:53,000 --> 00:09:55,000 You know what I mean? Before I was too arrogant. 132 00:09:55,000 --> 00:10:04,000 I mean, also, I mean, there are no rules, you know, like in any case, I think it's pretty lame. 133 00:10:04,000 --> 00:10:09,000 These kind of chefs that they have this recipe books from traveling from one restaurant to the other, 134 00:10:09,000 --> 00:10:16,000 and then they open a place and what they do is just execute all the things that they got on their way, you know, like totally. 135 00:10:16,000 --> 00:10:19,000 And that's not nice. Absolutely. 136 00:10:19,000 --> 00:10:22,000 Yeah, I think I think cooking is such a beautiful, like natural progression. 137 00:10:22,000 --> 00:10:31,000 If you take like a recipe that you have from somewhere else and you put it in a different context, you know, like you're like, hey, I have this thing. 138 00:10:31,000 --> 00:10:38,000 Like, I don't know, you know, I have this great recipe from a Pippian sauce that a friend of mine showed me when I was in Mexico. 139 00:10:38,000 --> 00:10:44,000 And just the other day, like a couple of weeks ago, I was like, man, I really like I really like that sauce. 140 00:10:44,000 --> 00:10:46,000 I was really nice, but I don't want to. I can't. 141 00:10:46,000 --> 00:10:49,000 And I don't want to get all these Mexican ingredients. 142 00:10:49,000 --> 00:10:54,000 How can I make this sauce with this approach with this recipe, but with the ingredients that I have? 143 00:10:54,000 --> 00:11:01,000 And I made like a pistachio and pumpkin seed Pippian with like, you know, just like normal ingredients that I have. 144 00:11:01,000 --> 00:11:03,000 And it turned out fucking delicious. 145 00:11:03,000 --> 00:11:11,000 Like nothing like a Mexican Pippian, but it's like a sort of nutty pistachio spice, satay sauce, you know, for like grilled beef. 146 00:11:11,000 --> 00:11:12,000 That's super nice. 147 00:11:12,000 --> 00:11:14,000 Well, but I think that's something else. 148 00:11:14,000 --> 00:11:26,000 Like stealing something, but borrowing is something else, you know, like borrowing a recipe from somewhere, a tradition or a restaurant or whatever, and make it your own. 149 00:11:26,000 --> 00:11:33,000 You know, like really, you know, making a variation that is your own thing. And that's the point. 150 00:11:33,000 --> 00:11:34,000 That's so easy to do that. 151 00:11:34,000 --> 00:11:41,000 Why would you replicate something one to one, like taking someone else's children's picture and put it in your living room? 152 00:11:41,000 --> 00:11:42,000 You know what I mean? 153 00:11:42,000 --> 00:11:44,000 That is an intense comparison. 154 00:11:44,000 --> 00:11:46,000 Yeah, but I get your point. 155 00:11:46,000 --> 00:11:47,000 Absolutely. 156 00:11:47,000 --> 00:11:48,000 Yes. 157 00:11:48,000 --> 00:11:54,000 And yeah, just to quickly sum up, because I don't want to babble too long about my own pop up, you know, because I'm not an egomaniac. 158 00:11:54,000 --> 00:11:55,000 It was really cool. 159 00:11:55,000 --> 00:12:04,000 We got like cool people in, you know, especially that Katie knew like Matt Arbe, the co-owner and head chef of Gordon Ramsay came into Yeats and stuff. 160 00:12:04,000 --> 00:12:06,000 And he sent some people our way. 161 00:12:06,000 --> 00:12:10,000 And yeah, it was really cool. 162 00:12:10,000 --> 00:12:13,000 And suddenly we got approached by this guy and we got a different venue. 163 00:12:13,000 --> 00:12:22,000 It was also a coffee shop, but with like this big space in the back where there were like these huge wooden tables, two like long wooden tables hanging from the ceiling. 164 00:12:22,000 --> 00:12:27,000 And suddenly we could do 40 people at the same time instead of 15. 165 00:12:27,000 --> 00:12:29,000 And suddenly we had a little kitchen. 166 00:12:29,000 --> 00:12:32,000 We still kept the barbecue because like open fire cooking was a whole thing. 167 00:12:32,000 --> 00:12:39,000 And we put the barbecue out back and we cooked the same tasting menu for everybody at the same time, kind of Fabriken style, you know. 168 00:12:39,000 --> 00:12:46,000 But just the two of us for 40 people, like six to eight courses, which was also a challenge in getting the produce in, right. 169 00:12:46,000 --> 00:12:51,000 And suddenly we had to hire a front of house, you know, suddenly we had to have a wine. 170 00:12:51,000 --> 00:12:58,000 Like very, very valuable experience as a young chef to have this sort of makeshift restaurant experience, you know. 171 00:12:58,000 --> 00:13:00,000 Suddenly you have to manage things. 172 00:13:00,000 --> 00:13:04,000 Suddenly you have people, you know, like suddenly you have journalists coming in. 173 00:13:04,000 --> 00:13:07,000 It was the first experience for me cooking for journalists, you know. 174 00:13:07,000 --> 00:13:14,000 And so I can say from my own experience, you know, fucking like if you're thinking about it, just fucking do it, you know. 175 00:13:14,000 --> 00:13:16,000 It doesn't have to be for me. 176 00:13:16,000 --> 00:13:18,000 Like for us, it was a long time. 177 00:13:18,000 --> 00:13:21,000 It was a couple of months that we did it, which for a pop-up is quite long. 178 00:13:21,000 --> 00:13:24,000 Do it for a weekend, you know, go to your local cafe. 179 00:13:24,000 --> 00:13:36,000 That's kind of cool and say, hey, how much would you charge me if I like did two evenings here, you know, four hours each with like setting up, feeding people, wrapping up, you know, just give it a go. 180 00:13:36,000 --> 00:13:41,000 But don't be like me and calculate it a little bit better. 181 00:13:41,000 --> 00:13:47,000 But before we go on to other pop-ups, how did this recognition came? 182 00:13:47,000 --> 00:13:49,000 Was it a journalist? 183 00:13:49,000 --> 00:13:54,000 Oh, thank you for bringing it up again, Eric. 184 00:13:54,000 --> 00:13:56,000 I had almost forgotten. 185 00:13:56,000 --> 00:14:01,000 So we got approached on Instagram. 186 00:14:01,000 --> 00:14:07,000 We got nominated for this award, the YBF, the Young British Foodie Award. 187 00:14:07,000 --> 00:14:10,000 And that was also a very cool experience. 188 00:14:10,000 --> 00:14:13,000 So I was like, okay, what is this? 189 00:14:13,000 --> 00:14:17,000 And it was basically they do have several awards like Chef of the Year. 190 00:14:17,000 --> 00:14:18,000 They have different categories. 191 00:14:18,000 --> 00:14:22,000 You know, we were falling into the vegetable category because we were so veg-focused. 192 00:14:22,000 --> 00:14:25,000 And they said, hey, you're nominated. 193 00:14:25,000 --> 00:14:26,000 Congratulations. 194 00:14:26,000 --> 00:14:28,000 And I was like, okay, cool. 195 00:14:28,000 --> 00:14:29,000 So what does that entail? 196 00:14:29,000 --> 00:14:39,000 And they say, well, the finalists in your category, they have to come to Terra, which was Simon Robbins' three Michelin star restaurant in London at the time, 197 00:14:39,000 --> 00:14:47,000 and have to cook or present something to the judges, the judges being Claude Bozzi and Simon Rogan. 198 00:14:47,000 --> 00:14:53,000 Anybody who knows a little bit about Michelin star chefs knows that this is the fucking creme de la creme of chefs. 199 00:14:53,000 --> 00:14:58,000 I mean, Claude Bozzi, fucking legend, you know, one of them was amazing. 200 00:14:58,000 --> 00:15:02,000 Like for me, one of the most interesting chefs, I am a lot of style. 201 00:15:02,000 --> 00:15:12,000 Simon Rogan also, you know, obviously super regional, seasonal, kind of like, you know, the British René Rizepi kind of sort of way. 202 00:15:12,000 --> 00:15:19,000 And I went into Claridge's, you know, also one of the most iconic hotels in London. 203 00:15:19,000 --> 00:15:22,000 And I just brought like loads of shit. 204 00:15:22,000 --> 00:15:26,000 And I mean, to be fair to Katie and I, we fucking slayed it, man. 205 00:15:26,000 --> 00:15:31,000 We absolutely said it because we were sort of like, all right, we're going to we're going to cook for them. 206 00:15:31,000 --> 00:15:35,000 Okay, cool. We're going to make 12 courses. 207 00:15:35,000 --> 00:15:38,000 We just fucking we just absolutely killed it. 208 00:15:38,000 --> 00:15:49,000 And we made all sorts of shit like, you know, actually one of the dishes that I made, it was you remember the poached pear with potato puree and beans from Hoffman? 209 00:15:49,000 --> 00:15:50,000 Of course. Yeah. Yeah. 210 00:15:50,000 --> 00:15:57,000 I made a version of that with the with the dried mint and fennel green salad and stuff like that. 211 00:15:57,000 --> 00:15:58,000 And they were amazed. 212 00:15:58,000 --> 00:16:01,000 That was a crazy dish. Yeah. Super nice dish. 213 00:16:01,000 --> 00:16:04,000 Yeah, that's one of my favorite Hoffman dishes for sure. 214 00:16:04,000 --> 00:16:10,000 And yeah, everything vegetable, everything, you know, this that I made them sort of like beetroot madeleines. 215 00:16:10,000 --> 00:16:18,000 I made them like a thick leaf and like herbal infusion and like this little gaiwan cups. 216 00:16:18,000 --> 00:16:29,000 And yeah, just I made them like little stuff that's like super in trend now, like this little herb bouquets to like be dragged through like a dip and eaten. 217 00:16:29,000 --> 00:16:31,000 And we really went all out. 218 00:16:31,000 --> 00:16:41,000 And we also marketed it pretty well because like I I sent them all these dishes and then I walked into their like little private dining room, whatever, eating. 219 00:16:41,000 --> 00:16:51,000 And they and I put a picture, a framed picture of the gardener on the table and I was like, yeah, this is like he's the main guy, you know. 220 00:16:51,000 --> 00:16:56,000 Oh, dirty play. 221 00:16:56,000 --> 00:16:58,000 Yeah, yeah, yeah. 222 00:16:58,000 --> 00:16:59,000 Smart play. 223 00:16:59,000 --> 00:17:02,000 Yeah. And yeah, it was it was a very proud moment for me. 224 00:17:02,000 --> 00:17:08,000 I remember Claude Bosse like eating this and I was telling like the whole story and he was like, yeah, okay. 225 00:17:08,000 --> 00:17:11,000 Yeah. He looked at me and he was like, how old are you again? 226 00:17:11,000 --> 00:17:12,000 And I was like, I'm 23. 227 00:17:12,000 --> 00:17:14,000 And he was like, damn. 228 00:17:14,000 --> 00:17:16,000 And I was like, yes. 229 00:17:16,000 --> 00:17:21,000 Yeah, I saw that same thing many times with you, but you were like 18 back then. 230 00:17:21,000 --> 00:17:23,000 Everybody was like, how old are you? 231 00:17:23,000 --> 00:17:24,000 18? 232 00:17:24,000 --> 00:17:25,000 Fuck you, man. 233 00:17:25,000 --> 00:17:26,000 Fuck this guy. 234 00:17:26,000 --> 00:17:27,000 Fuck him. 235 00:17:27,000 --> 00:17:28,000 Yeah. 236 00:17:28,000 --> 00:17:30,000 Very, very, very proud moment. 237 00:17:30,000 --> 00:17:37,000 I was like really I was so proud of us, honestly, because it was really tough, especially when we went to cooking for fun. 238 00:17:37,000 --> 00:17:47,000 We went to cooking for 40 people, prepping everything in our living room, putting it in boxes, taking a cab to the venue, unloading everything, setting up. 239 00:17:47,000 --> 00:17:48,000 Jesus fucking Christ. 240 00:17:48,000 --> 00:17:49,000 Can't believe we did that, honestly. 241 00:17:49,000 --> 00:17:51,000 Couldn't have done it without Katie Unislip. 242 00:17:51,000 --> 00:17:53,000 Have you ever done a pop-up? 243 00:17:53,000 --> 00:17:55,000 No, no, no, I haven't. 244 00:17:55,000 --> 00:17:56,000 Really? 245 00:17:56,000 --> 00:18:02,000 To be honest, like I've been to tweet at pop-ups more like a dozen of times at least. 246 00:18:02,000 --> 00:18:03,000 Yeah. 247 00:18:03,000 --> 00:18:09,000 I've never organized one myself probably because I've never been planning to open a restaurant or something. 248 00:18:09,000 --> 00:18:13,000 Well, what we did once, but that wasn't a pop-up. 249 00:18:13,000 --> 00:18:21,000 We did like this private dinner that was more than anything else to make a video for a restaurant we wanted to open than Berlin. 250 00:18:21,000 --> 00:18:27,000 So we crashed into a restaurant and we made this dinner, but that was the thing like of one day. 251 00:18:27,000 --> 00:18:35,000 But it was kind of like, yeah, going into a restaurant that is already working on their day off and doing like a private dinner there. 252 00:18:35,000 --> 00:18:38,000 But yeah, that's the nearest thing. 253 00:18:38,000 --> 00:18:41,000 It was also to test that concept. 254 00:18:41,000 --> 00:18:42,000 Yeah, nice. 255 00:18:42,000 --> 00:18:44,000 But I mean, like there are a few things that come to my mind. 256 00:18:44,000 --> 00:18:46,000 If we were going to talk about pop-ups. 257 00:18:46,000 --> 00:18:48,000 First is Mission Chinese Food. 258 00:18:48,000 --> 00:18:49,000 Oh yeah. 259 00:18:49,000 --> 00:18:58,000 I got really inspired when I saw this guy's Anthony Min talk at MAD Symposium in Copenhagen where he was telling the story. 260 00:18:58,000 --> 00:19:00,000 I found it to be so exciting. 261 00:19:00,000 --> 00:19:03,000 He and his partner, what's the name? 262 00:19:03,000 --> 00:19:08,000 Danny Bowen, the chef of Mission Chinese Food. 263 00:19:08,000 --> 00:19:18,000 They both got into, I think they first started doing this Chinese, like crazy experimental Chinese dinners in a Chinese restaurant. 264 00:19:18,000 --> 00:19:20,000 On their day off. 265 00:19:20,000 --> 00:19:22,000 So the restaurant was closed. 266 00:19:22,000 --> 00:19:31,000 They would use the space and cook obscure, strange Chinese recipes you wouldn't find in any Chinese restaurant in the States. 267 00:19:31,000 --> 00:19:35,000 They would serve that like crazy noodle styles, crazy dishes, these kind of things. 268 00:19:35,000 --> 00:19:38,000 Sounds like, oh, get togethers when we were working together, honestly. 269 00:19:38,000 --> 00:19:39,000 Yeah, exactly. 270 00:19:39,000 --> 00:19:48,000 And then the thing got so successful that there was a point that they started cooking every day of the week. 271 00:19:48,000 --> 00:19:56,000 And the Chinese restaurant was still working and they were still sending deliveries, home deliveries. 272 00:19:56,000 --> 00:20:00,000 And this guy were cooking a complete different concept in there. 273 00:20:00,000 --> 00:20:01,000 Imagine. 274 00:20:01,000 --> 00:20:09,000 And they also started like doing crazy stuff, like doing homages to other chefs or like what they would do. 275 00:20:09,000 --> 00:20:13,000 Imagine like a dinner with the concept of whatever and the Chinese restaurant. 276 00:20:13,000 --> 00:20:17,000 And at the other table they were eating fried rice. 277 00:20:17,000 --> 00:20:22,000 And this same guy, Anthony Men, I got to meet him once actually, a super cool guy. 278 00:20:22,000 --> 00:20:27,000 I remember he was also telling he did something similar also in a food truck. 279 00:20:27,000 --> 00:20:36,000 It was like a taco truck and they would rent it the day that it was closed and they would cook something completely different. 280 00:20:36,000 --> 00:20:46,000 I don't know what it was, but imagine like, I don't know, doing some kind of Chinese food or I think it was like gourmet burgers actually. 281 00:20:46,000 --> 00:20:47,000 Something like that. 282 00:20:47,000 --> 00:20:49,000 They were doing that on a specific day. 283 00:20:49,000 --> 00:20:57,000 So like also important, well, in your case, you mentioned you invited your friends and family, which is also a good start. 284 00:20:57,000 --> 00:21:14,000 But these kind of things also need some kind of marketing actions, like, I don't know, creating an Instagram account and I don't know, moving some things, calling some people, inviting some people that will invite more people, these kind of things also at least to begin with, right? 285 00:21:14,000 --> 00:21:16,000 Yeah, kind of percent. 286 00:21:16,000 --> 00:21:22,000 And another super cool experience here is, and I really like this one because it's a friend of mine, Sebastian Pichera. 287 00:21:22,000 --> 00:21:26,000 We've been there to eat actually to that one, which was a tiny pop-up. 288 00:21:26,000 --> 00:21:30,000 This was a Chilean wine bar, super little. 289 00:21:30,000 --> 00:21:31,000 So they didn't have any space. 290 00:21:31,000 --> 00:21:36,000 They didn't even have like smoke extractors at the bar. 291 00:21:36,000 --> 00:21:38,000 So they were very limited. 292 00:21:38,000 --> 00:21:50,000 They had this special fryers that don't need smoke extractors that you can use by Spanish law to cook and two other pieces of equipment, like a small salamander and two other things. 293 00:21:50,000 --> 00:21:54,000 So he was actually doing like Chilean hot dogs and pastrami. 294 00:21:54,000 --> 00:21:57,000 And then this guy came who was like a super talented sushi chef. 295 00:21:57,000 --> 00:22:03,000 And in a little corner, the size of a cutting board, he started delivering the best sushi in town. 296 00:22:03,000 --> 00:22:04,000 Yeah. 297 00:22:04,000 --> 00:22:10,000 He was kidding with a super nice sushi that, well, that's where he actually started building his brand. 298 00:22:10,000 --> 00:22:12,000 I told him we were making this episode. 299 00:22:12,000 --> 00:22:16,000 So I asked him a few questions like, dude, how did that work? 300 00:22:16,000 --> 00:22:19,000 Like money wise, how did you, what was your arrangement? 301 00:22:19,000 --> 00:22:20,000 Nice. 302 00:22:20,000 --> 00:22:31,000 And apparently they, he paid some of the part of the rent of the place and then the earnings he would give 20% to the owner. 303 00:22:31,000 --> 00:22:36,000 So basically he was making 80% of the earnings of everything. 304 00:22:36,000 --> 00:22:40,000 And that pop up lasted for a long while. 305 00:22:40,000 --> 00:22:41,000 Yeah. 306 00:22:41,000 --> 00:22:45,000 Maybe one and a half year, maybe two years, something like that. 307 00:22:45,000 --> 00:22:54,000 And it's super interesting because he really built like his audience there, his community of eaters. 308 00:22:54,000 --> 00:23:01,000 And now he scaled up into a proper sushi restaurant with a beautiful Japanese bar. 309 00:23:01,000 --> 00:23:04,000 He has 14 workers for me. 310 00:23:04,000 --> 00:23:07,000 It's not only the best sushi in the cities. 311 00:23:07,000 --> 00:23:15,000 One of my favorite restaurants to go, you know, I go there every once in a while, not so much because it's relatively expensive. 312 00:23:15,000 --> 00:23:18,000 Not super, but I mean, it's not a place to go every week. 313 00:23:18,000 --> 00:23:20,000 Otherwise I would for sure. 314 00:23:20,000 --> 00:23:21,000 But yeah, I love it. 315 00:23:21,000 --> 00:23:25,000 He, he starts, he has like three sushi chefs at the bar. 316 00:23:25,000 --> 00:23:26,000 Everything looks so much better. 317 00:23:26,000 --> 00:23:29,000 He also started doing the ramen and other kinds of stuff. 318 00:23:29,000 --> 00:23:41,000 And back then he was doing only sushi, but yeah, sushi is also like a super easy way to do this kind of things because everything you need is a cutting board, a small fridge, and you're good to go. 319 00:23:41,000 --> 00:23:43,000 A little corner in a bar. 320 00:23:43,000 --> 00:23:44,000 And skills. 321 00:23:44,000 --> 00:23:45,000 Yeah. 322 00:23:45,000 --> 00:23:46,000 Yes, absolutely. 323 00:23:46,000 --> 00:23:54,000 I think with Seva, it's like we went to eat there quite a few times when we were both in San Sebastian together. 324 00:23:54,000 --> 00:24:01,000 And that's like the perfect pop-up success story because, you know, you find a place, you're like, it's the kind of like, hey, why not? 325 00:24:01,000 --> 00:24:03,000 Everybody wins. 326 00:24:03,000 --> 00:24:05,000 For the bar people, it's exactly the same. 327 00:24:05,000 --> 00:24:11,000 Just that somebody's there paying some of their rent and like, it's a win-win situation. 328 00:24:11,000 --> 00:24:18,000 And, you know, when he got to the point of opening his restaurant, everybody knew who he was. 329 00:24:18,000 --> 00:24:19,000 Yeah. 330 00:24:19,000 --> 00:24:24,000 And straight away the restaurant opens, he's got an audience, you know, ready to go. 331 00:24:24,000 --> 00:24:27,000 And this is perfect, you know, like, it's what he was saying. 332 00:24:27,000 --> 00:24:31,000 It's like proof of concept and like testing out a concept. 333 00:24:31,000 --> 00:24:32,000 There's many ways that you can approach it. 334 00:24:32,000 --> 00:24:36,000 You can test yourself out and you can experiment. 335 00:24:36,000 --> 00:24:39,000 You can do something that you don't want to commit to just for a little while. 336 00:24:39,000 --> 00:24:47,000 You know, you can do experimental dinners that are like very experience driven, but that you wouldn't necessarily want to open a restaurant for. 337 00:24:47,000 --> 00:24:50,000 Or you can say, I want to do this. 338 00:24:50,000 --> 00:24:51,000 I want to open a business with it. 339 00:24:51,000 --> 00:24:53,000 Let me test out how it works. 340 00:24:53,000 --> 00:24:54,000 How did the margins work? 341 00:24:54,000 --> 00:24:59,000 You know, like, does it make sense if I spend this in this much time with all of this shit? 342 00:24:59,000 --> 00:25:01,000 You know, am I getting back enough? 343 00:25:01,000 --> 00:25:03,000 Do a lot of people want to come often? 344 00:25:03,000 --> 00:25:06,000 So, yeah, this is really like the more that we talk about it, man. 345 00:25:06,000 --> 00:25:16,000 Like, I'm starting to think that pop ups are like, I want to start recommending people to do more pop ups, honestly, because it's like a really, really valuable experience to make. 346 00:25:16,000 --> 00:25:17,000 Yeah. 347 00:25:17,000 --> 00:25:20,000 And especially if you want to open a restaurant, you definitely should do a pop up. 348 00:25:20,000 --> 00:25:21,000 Yeah. 349 00:25:21,000 --> 00:25:25,000 For example, another friend, Aaron Castillo, he's a Venezuelan chef here in the city. 350 00:25:25,000 --> 00:25:30,000 And he's actually in that process of wanting to open a restaurant. 351 00:25:30,000 --> 00:25:38,000 They went to Basque Culinary Center, organized like this kind of business accelerators for restaurants. 352 00:25:38,000 --> 00:25:40,000 So he did like the whole acceleration process. 353 00:25:40,000 --> 00:25:42,000 It's a process of a few weeks. 354 00:25:42,000 --> 00:25:52,000 If you have a project, they will, you know, give you advice and consultancy on everything you need, everything you need to open a restaurant, like from every single angle. 355 00:25:52,000 --> 00:25:54,000 So they developed the concept they had. 356 00:25:54,000 --> 00:25:57,000 It's called Lua. 357 00:25:57,000 --> 00:25:59,000 It's the name of the concept. 358 00:25:59,000 --> 00:26:01,000 It's kind of like, well, his style of cuisine. 359 00:26:01,000 --> 00:26:08,000 He has worked in many countries in Latin America and also here in some of the top restaurants here in Spain. 360 00:26:08,000 --> 00:26:11,000 So it's his thing. 361 00:26:11,000 --> 00:26:15,000 But yeah, he invited me to one of a pop up he did. 362 00:26:15,000 --> 00:26:17,000 And basically it was exactly that. 363 00:26:17,000 --> 00:26:23,000 It was a bar on their day off and they simulated the whole restaurant experience they wanted to do. 364 00:26:23,000 --> 00:26:24,000 So they invited friends. 365 00:26:24,000 --> 00:26:26,000 They charged the whole menu. 366 00:26:26,000 --> 00:26:28,000 They cooked every single dish. 367 00:26:28,000 --> 00:26:30,000 They did the whole service, everything. 368 00:26:30,000 --> 00:26:37,000 And it's also like a good way, you know, to validate your food, to see if there is anything wrong with the procession. 369 00:26:37,000 --> 00:26:39,000 Are people really feeling it? 370 00:26:39,000 --> 00:26:41,000 Are people like not so sure? 371 00:26:41,000 --> 00:26:48,000 You know, you get a feeling of what you're doing and it also motivates you to move further if your concept is right. 372 00:26:48,000 --> 00:26:49,000 Yep, absolutely. 373 00:26:49,000 --> 00:26:54,000 So we have here some questions from our followers on Instagram. 374 00:26:54,000 --> 00:26:55,000 Oh, fuck yeah. 375 00:26:55,000 --> 00:26:57,000 I love listening to questions, man. 376 00:26:57,000 --> 00:27:04,000 So first one, Finn Rogers asked best ways to raise capital for it. 377 00:27:04,000 --> 00:27:06,000 Bar difficult question made. 378 00:27:06,000 --> 00:27:08,000 Do it without capital, man. 379 00:27:08,000 --> 00:27:09,000 Just go for it. 380 00:27:09,000 --> 00:27:10,000 I would say exactly that. 381 00:27:10,000 --> 00:27:15,000 Yeah, I would say make it in a way that you don't need capital to start with. 382 00:27:15,000 --> 00:27:18,000 Because everything can be designed in a different way. 383 00:27:18,000 --> 00:27:25,000 You know, if you need to start there, then, you know, rethink the concept a little bit. 384 00:27:25,000 --> 00:27:33,000 A pop up, you know, if you if you have already like dabbled a little bit, I'd say crowdfund. 385 00:27:33,000 --> 00:27:39,000 But for crowdfunding, you know, you need some content to be able to present what it is that you want to crowdfund. 386 00:27:39,000 --> 00:27:41,000 So you need to have put a little bit of work into it. 387 00:27:41,000 --> 00:27:48,000 I would say, you know, don't be too hung up on the final vision, because sometimes you need to get there. 388 00:27:48,000 --> 00:27:55,000 Design it and rethink it in a way where you can start it without the resources that you need to have the final vision of it. 389 00:27:55,000 --> 00:28:06,000 Yeah, I would say like your most important resource is you like your talent and you're willing to to put the work to brains and your heart. 390 00:28:06,000 --> 00:28:16,000 The news as a reference, you know, this huge super pop ups like has some blue mental doing a pop up in Melbourne or Nomad doing a pop up in Kyoto. 391 00:28:16,000 --> 00:28:18,000 That shouldn't be your example. 392 00:28:18,000 --> 00:28:32,000 Your example should be the guy renting a food truck on their day off and just buying some ingredients and inviting some friends and and doing something and just to get some pictures and something that you can later show to investors. 393 00:28:32,000 --> 00:28:33,000 Because that's the thing. 394 00:28:33,000 --> 00:28:40,000 Like a pop up is more like something you do to prove our concept, to get some experience to then go to raise capital. 395 00:28:40,000 --> 00:28:43,000 It's not that you raise capital to do a pop up. 396 00:28:43,000 --> 00:28:47,000 You can do so much with hardly anything at all. 397 00:28:47,000 --> 00:28:56,000 Honestly, like even cooking equipment, you know, like we started with we bought some plates from Ikea to do the pop up and it didn't matter. 398 00:28:56,000 --> 00:28:58,000 Like they were that cheap. 399 00:28:58,000 --> 00:29:00,000 We we didn't need fancy plates. 400 00:29:00,000 --> 00:29:01,000 It's nice to have nice tableware. 401 00:29:01,000 --> 00:29:07,000 We had a fucking sold in half barrel that cost us 30 pounds. 402 00:29:07,000 --> 00:29:09,000 I think of like eBay. 403 00:29:09,000 --> 00:29:15,000 You know, you need like cooking open fire, you know, a couple of nice ingredients. 404 00:29:15,000 --> 00:29:16,000 You don't need much. 405 00:29:16,000 --> 00:29:28,000 My friend Edgar at one point, Edgar Wallace in London was doing a sort of pop up where he built a wok burner on the on the back of a bicycle. 406 00:29:28,000 --> 00:29:37,000 And he was really deeply into researching rural Chinese cooking like real Chinese cuisine. 407 00:29:37,000 --> 00:29:39,000 It was getting really into that. 408 00:29:39,000 --> 00:29:47,000 He's the kind of guy who would go to a Chinese restaurant and be sort of like, hey, I want to work here like a real Chinese restaurant, you know, not like a fancy Chinese restaurant. 409 00:29:47,000 --> 00:29:49,000 And they'd be like, no, no, no. 410 00:29:49,000 --> 00:29:50,000 What the fuck? 411 00:29:50,000 --> 00:29:51,000 Go away, white boy. 412 00:29:51,000 --> 00:29:54,000 And he'd be like, man, I'll wash dishes. 413 00:29:54,000 --> 00:29:55,000 I don't care. 414 00:29:55,000 --> 00:29:56,000 I just want to get it. 415 00:29:56,000 --> 00:29:58,000 And they'd be like, all right, wash dishes then. 416 00:29:58,000 --> 00:29:59,000 And he'd do it. 417 00:29:59,000 --> 00:30:01,000 And he'd just get his foot in the door. 418 00:30:01,000 --> 00:30:03,000 You know, the kind of guy was obsessed with something. 419 00:30:03,000 --> 00:30:13,000 And they researched this like the style of cooking was really into it and just started like cycling around London and cooking lunch for people, just making these like authentic wok dishes. 420 00:30:13,000 --> 00:30:16,000 You know, you don't need anything like you just need. 421 00:30:16,000 --> 00:30:22,000 You just need your own two hands and skills and a cool idea. 422 00:30:22,000 --> 00:30:23,000 That's all you need. 423 00:30:23,000 --> 00:30:24,000 And keep it simple. 424 00:30:24,000 --> 00:30:34,000 Like don't go crazy by doing like a super tasty menu with 45 dishes, perhaps, you know, doing just like a single thing, but very well done. 425 00:30:34,000 --> 00:30:36,000 It's a very good idea for a pop up. 426 00:30:36,000 --> 00:30:40,000 So do the best you can do and do just that. 427 00:30:40,000 --> 00:30:41,000 You know? 428 00:30:41,000 --> 00:30:48,000 And going back to the well, capital, there is this rule of the three Fs, friends, family and fools. 429 00:30:48,000 --> 00:30:49,000 You can start there. 430 00:30:49,000 --> 00:30:57,000 And next question, Lance Pearson, 27 asks, what is the best way to buy ingredients? 431 00:30:57,000 --> 00:30:59,000 Strange question. 432 00:30:59,000 --> 00:31:01,000 What is the best way to buy ingredients? 433 00:31:01,000 --> 00:31:05,000 Well, if you go, if you have a market near you, go to a market. 434 00:31:05,000 --> 00:31:06,000 All right. 435 00:31:06,000 --> 00:31:12,000 Like a farmer's market, because it'll be relatively local. 436 00:31:12,000 --> 00:31:15,000 It'll be relatively seasonal, which means it'll be relatively good. 437 00:31:15,000 --> 00:31:17,000 I would start there. 438 00:31:17,000 --> 00:31:18,000 You know? 439 00:31:18,000 --> 00:31:19,000 Yeah. 440 00:31:18,000 --> 00:31:19,000 Make it practical. 441 00:31:19,000 --> 00:31:24,000 Something that doesn't require too many logistics, too many steps. 442 00:31:24,000 --> 00:31:27,000 It's something that is easy to execute. 443 00:31:27,000 --> 00:31:28,000 Yeah. 444 00:31:28,000 --> 00:31:29,000 Absolutely. 445 00:31:29,000 --> 00:31:32,000 Good ingredients don't need to necessarily cost a lot. 446 00:31:32,000 --> 00:31:34,000 You don't need to buy the fancy stuff. 447 00:31:34,000 --> 00:31:37,000 You just, it just needs to have a bit of substance. 448 00:31:37,000 --> 00:31:38,000 Yeah. 449 00:31:38,000 --> 00:31:39,000 I wouldn't overthink it. 450 00:31:39,000 --> 00:31:40,000 Just go with the flow. 451 00:31:40,000 --> 00:31:42,000 Go with the resources that you are given. 452 00:31:42,000 --> 00:31:44,000 Don't overcomplicate it. 453 00:31:44,000 --> 00:31:49,000 Aldente asks, how do you, Aldente, is that you? 454 00:31:49,000 --> 00:31:50,000 Did you, did this question? 455 00:31:50,000 --> 00:31:51,000 No. 456 00:31:51,000 --> 00:31:53,000 That's your kind of nickname. 457 00:31:53,000 --> 00:31:55,000 If I did, it's a great username. 458 00:31:55,000 --> 00:31:59,000 So first of all, congratulations for your username, Aldente. 459 00:31:59,000 --> 00:32:06,000 And he asked, how do you start slash get into a space slash attract people, et cetera? 460 00:32:06,000 --> 00:32:09,000 Well, I think we answered many of these questions during the episode. 461 00:32:09,000 --> 00:32:10,000 Yeah, I think we did. 462 00:32:10,000 --> 00:32:15,000 I mean, like I said, I would just like think about where you want to do it logistically. 463 00:32:15,000 --> 00:32:19,000 For me, it was in my neighborhood where I lived because it made sense. 464 00:32:19,000 --> 00:32:20,000 Because there was a lot of people. 465 00:32:20,000 --> 00:32:24,000 I mean, not a lot of people, but it was like a nice area anyway. 466 00:32:24,000 --> 00:32:25,000 It wasn't like a suburban area. 467 00:32:25,000 --> 00:32:30,000 There was lots of small cafes and there was, there was life going on. 468 00:32:30,000 --> 00:32:31,000 Right. 469 00:32:31,000 --> 00:32:33,000 So think about what makes sense. 470 00:32:33,000 --> 00:32:35,000 When do you have time? 471 00:32:35,000 --> 00:32:43,000 What places around you have the combination of being available that time and having the, 472 00:32:43,000 --> 00:32:47,000 you know, the vibe and the size that you're looking for. 473 00:32:47,000 --> 00:32:52,000 And I often think with starting things like that is, man, just go and ask. 474 00:32:52,000 --> 00:32:55,000 Asking, asking doesn't cost anything. 475 00:32:55,000 --> 00:33:04,000 Worse that can happen is that they say no, or, you know, worse that can happen is that they chase you out with a stick. 476 00:33:04,000 --> 00:33:09,000 But, you know, just try and try again. 477 00:33:09,000 --> 00:33:20,000 You know, a friend of mine said something that I always have to think about when I think about these sorts of things and like trying for the first time, getting over, over something for the first time. 478 00:33:20,000 --> 00:33:22,000 And like not even before you've made the first step. 479 00:33:22,000 --> 00:33:26,000 And he said the first draft of anything is shit. 480 00:33:26,000 --> 00:33:32,000 And I'm like, yeah, you know, like I really feel that because it's kind of like you just have to start. 481 00:33:32,000 --> 00:33:33,000 Just start, make the first step. 482 00:33:33,000 --> 00:33:41,000 Don't make it blindly think about it, but just realize that even though you thought about it after you make the first step, you're going to realize a lot more things. 483 00:33:41,000 --> 00:33:46,000 And that's going to make you take the second step where you're already more informed. 484 00:33:46,000 --> 00:33:47,000 All right. 485 00:33:47,000 --> 00:33:50,000 And maybe it takes two, three steps. 486 00:33:50,000 --> 00:33:55,000 Maybe it takes eight, nine, ten steps, but you'll never get there if you don't take the first step. 487 00:33:55,000 --> 00:33:57,000 So just, just go and ask. 488 00:33:57,000 --> 00:34:00,000 And last question, Adrian Omer here. 489 00:34:00,000 --> 00:34:07,000 He asks, why not doing the podcast while serving a pop up event in San Sebastian? 490 00:34:07,000 --> 00:34:08,000 That's a good question. 491 00:34:08,000 --> 00:34:09,000 Actually, that's a good question. 492 00:34:09,000 --> 00:34:13,000 Adriano, why not make a podcast while we're serving food? 493 00:34:13,000 --> 00:34:22,000 Well, because the podcast would consist of us shouting at each other, probably chewing in front of the mic. 494 00:34:22,000 --> 00:34:28,000 Well, Adriano actually has a great cheesecake shop in Getaria. 495 00:34:28,000 --> 00:34:32,000 We could do a pop up at his joint. 496 00:34:32,000 --> 00:34:33,000 Yeah, exactly. 497 00:34:33,000 --> 00:34:37,000 Adriano, if you ask the tough questions, you know, how about you provide some tough answers? 498 00:34:37,000 --> 00:34:42,000 Like, like when can we pop up at your shop? 499 00:34:42,000 --> 00:34:43,000 Exactly. 500 00:34:43,000 --> 00:34:44,000 I'd love to do a pop up, man. 501 00:34:44,000 --> 00:34:45,000 I'm down. 502 00:34:45,000 --> 00:34:46,000 I'm fucking down. 503 00:34:46,000 --> 00:34:48,000 Like I just, like I just preached. 504 00:34:48,000 --> 00:34:49,000 I don't need anything, man. 505 00:34:49,000 --> 00:34:59,000 And just like give me a fucking fireplace and a cutting board and we're good to go.