WEBVTT 00:00:04.209 --> 00:00:07.889 Hi everyone, welcome to Pot Luck Food Talks, the 00:00:07.889 --> 00:00:10.089 show where we talk about food and kitchens from 00:00:10.089 --> 00:00:12.869 a cook's point of view. I'm Eric and I'm here 00:00:12.869 --> 00:00:17.370 with my friend from the Middle East, Habibi Bendum, 00:00:17.550 --> 00:00:21.670 aka Schlunkbuster300. Today we're going to talk 00:00:21.670 --> 00:00:26.329 about why fear is the number one catalyst behind 00:00:26.329 --> 00:00:29.539 any kitchen dynamic. But first... You're listening 00:00:29.539 --> 00:00:35.899 to Heritage Radio Network. So, Phil, how scared 00:00:35.899 --> 00:00:38.520 do you need your chefs to be to make a good job? 00:00:38.700 --> 00:00:43.380 I mean, that's a pretty loaded question. I don't 00:00:43.380 --> 00:00:47.380 know, man. I don't think fear is the way. Fear 00:00:47.380 --> 00:00:53.000 is a way. Has been a way for a while, for sure. 00:00:53.439 --> 00:00:56.119 Yeah, I mean, it's... But, you know, like the 00:00:56.119 --> 00:00:58.509 other... A few episodes ago, we talked about 00:00:58.509 --> 00:01:01.509 sustainability. It's not a sustainable way. But 00:01:01.509 --> 00:01:04.049 it's worked for many, many people for a really 00:01:04.049 --> 00:01:08.109 long time and in a really, like, utterly successful 00:01:08.109 --> 00:01:11.310 way. What do you think are the fears in a kitchen? 00:01:11.750 --> 00:01:15.430 Have you felt fear in a kitchen? Every day, man. 00:01:15.849 --> 00:01:21.129 Every day. To this day. So it is actually a driving 00:01:21.129 --> 00:01:24.069 force, right? And it's something I think is very 00:01:24.069 --> 00:01:26.629 present. I think it was Albert Adria, the one 00:01:26.629 --> 00:01:30.549 who said that fear of failure was his main driving 00:01:30.549 --> 00:01:34.390 force. And I think a chef has that. In the moment 00:01:34.390 --> 00:01:37.049 of execution, if you're doing something, especially 00:01:37.049 --> 00:01:40.010 if you're doing something expensive, man, you're 00:01:40.010 --> 00:01:43.170 afraid, you know? You don't want to screw up, 00:01:43.230 --> 00:01:46.569 you know? Like, you want your piece of, I don't 00:01:46.569 --> 00:01:50.209 know, 300 euros kilo Wagyu piece of meat. You 00:01:50.209 --> 00:01:55.180 want to, you know, to be... right the way it 00:01:55.180 --> 00:01:58.159 has to be on the first attempt right absolutely 00:01:58.159 --> 00:02:02.239 absolutely you know fear of that fear fear of 00:02:02.239 --> 00:02:05.700 you know your own failure it's fear of the repercussions 00:02:05.700 --> 00:02:09.000 when you fail getting shits from your superiors 00:02:09.000 --> 00:02:12.819 getting made fun of from you know the members 00:02:12.819 --> 00:02:17.719 of your team fear from you know a complaint you 00:02:17.719 --> 00:02:19.879 know like a customer complaining like i mean 00:02:19.879 --> 00:02:21.719 imagine you're a young chef and you send something 00:02:21.719 --> 00:02:24.560 out And then somebody comes in and is like, well, 00:02:24.680 --> 00:02:26.879 you know, we've had a complaint. I remember working 00:02:26.879 --> 00:02:30.400 with you. You were a young chef, and they, I 00:02:30.400 --> 00:02:32.520 don't know if you remember this. It was like 00:02:32.520 --> 00:02:36.340 a long hair, which was not yours, inside a souffle. 00:02:36.659 --> 00:02:39.419 Where did that hair come from? I have no idea. 00:02:39.599 --> 00:02:42.680 But you sent the souffle. I mean, like, this 00:02:42.680 --> 00:02:44.599 should never happen, but this kind of things 00:02:44.599 --> 00:02:49.180 happen, you know? And I remember that the chef 00:02:49.180 --> 00:02:52.159 told you, like, shit happens you know like it's 00:02:52.159 --> 00:02:56.199 not like uh i mean i'm pretty sure you were careful 00:02:56.199 --> 00:02:59.199 but i don't know that like also every once in 00:02:59.199 --> 00:03:02.259 a while like i find some long hair where it shouldn't 00:03:02.259 --> 00:03:05.400 be like in my kitchen and i don't have long hair 00:03:05.400 --> 00:03:08.340 you know like these kind of things happen once 00:03:08.340 --> 00:03:11.060 in a while you know no absolutely absolutely 00:03:11.060 --> 00:03:14.900 it can happen for sure and it does happen sometimes 00:03:14.900 --> 00:03:17.400 like it's not nice you try to take care as much 00:03:17.400 --> 00:03:20.770 as you can as a young chef like i try to take 00:03:20.770 --> 00:03:23.069 care but obviously you're like your your mind 00:03:23.069 --> 00:03:25.469 is in overdrive with so many other things that 00:03:25.469 --> 00:03:29.430 you taking care isn't often like you don't really 00:03:29.430 --> 00:03:31.590 have the capacity to calmly look at things and 00:03:31.590 --> 00:03:33.930 check everything and blah but stuff like that 00:03:33.930 --> 00:03:36.009 just happens you know i mean unless you're super 00:03:36.009 --> 00:03:38.870 sterile and like everybody has their arms shaved 00:03:38.870 --> 00:03:42.620 and like face and head masks and And then still, 00:03:42.819 --> 00:03:45.620 like, it can happen. That's just a part of the 00:03:45.620 --> 00:03:47.000 reality. And that's, of course, uncomfortable, 00:03:47.400 --> 00:03:49.840 you know, but yeah, for sure. I remember that 00:03:49.840 --> 00:03:52.400 same kitchen, though. I remember one moment where 00:03:52.400 --> 00:03:55.219 I was just so, like, it comes through how scared 00:03:55.219 --> 00:03:57.960 you are of the repercussions. I remember we had 00:03:57.960 --> 00:04:00.199 these very expensive plates. There's a plate 00:04:00.199 --> 00:04:04.020 manufacturer called Herring that is still very, 00:04:04.099 --> 00:04:06.000 very popular, especially in fine dining. The 00:04:06.000 --> 00:04:08.340 plates are extremely expensive. One plate will 00:04:08.340 --> 00:04:11.490 cost you like 200 quid. And so we had these ridiculous... 00:04:11.490 --> 00:04:13.610 I'm sure you remember these plates. We had these 00:04:13.610 --> 00:04:15.810 ridiculous plates. They were super wide on the 00:04:15.810 --> 00:04:18.189 top and then they had like a very, very thin 00:04:18.189 --> 00:04:22.449 base at the bottom. The UFOs. But like the base 00:04:22.449 --> 00:04:24.730 on the bottom was basically the size of a coin, 00:04:24.810 --> 00:04:27.550 right? So they were super unstable. And you could 00:04:27.550 --> 00:04:29.550 only stack like two or three on top of each other. 00:04:29.730 --> 00:04:32.670 And you stacked more than two or three. I remember. 00:04:32.689 --> 00:04:35.310 No, I didn't actually. But like I put, they lived 00:04:35.310 --> 00:04:38.350 on like the very top shelf on top of like next 00:04:38.350 --> 00:04:40.829 to the pass, which again, thinking about it was 00:04:40.829 --> 00:04:43.889 a pretty stupid place for them. And you had to 00:04:43.889 --> 00:04:46.389 sort of like put them up and then lean them towards 00:04:46.389 --> 00:04:50.290 the wall just to be safe. I thought I did that, 00:04:50.350 --> 00:04:52.589 but I put them up there, put one stack up there. 00:04:53.089 --> 00:04:56.569 And I swear like 30 minutes later, like 20, 30 00:04:56.569 --> 00:04:58.550 minutes later, it took a while. It wasn't like 00:04:58.550 --> 00:05:02.120 immediate. I went back to pastry. And the chef 00:05:02.120 --> 00:05:03.920 was standing there right next to where the plates 00:05:03.920 --> 00:05:06.920 were on top of him. And like 30 minutes later, 00:05:06.939 --> 00:05:09.100 the plates just went crashing down right next 00:05:09.100 --> 00:05:12.220 to him. And everybody went silent. And I looked 00:05:12.220 --> 00:05:15.480 over and I remember like involuntarily saying 00:05:15.480 --> 00:05:20.139 like, oh my God. God's not going to save you. 00:05:20.339 --> 00:05:22.920 Yeah, exactly. He just turned around slowly. 00:05:23.000 --> 00:05:28.459 He was like, God's not gonna save you. But yeah, 00:05:28.519 --> 00:05:30.620 thinking back to that kitchen, I really very 00:05:30.620 --> 00:05:33.379 vividly remember being scared every day. I was 00:05:33.379 --> 00:05:36.240 scared every single morning. Every morning I 00:05:36.240 --> 00:05:42.000 would wake up, I would get into my tram and head 00:05:42.000 --> 00:05:45.819 down to work. And I would sit in the tram and 00:05:45.819 --> 00:05:48.220 just be shitting myself. And I was like, I'm 00:05:48.220 --> 00:05:50.920 not going to make it. I'm going to fuck up. I'm 00:05:50.920 --> 00:05:53.139 going to do this. Also because you have no control, 00:05:53.300 --> 00:05:55.779 right? You don't, you're a little bit helpless 00:05:55.779 --> 00:05:57.939 because you haven't yet acquired the skills. 00:05:58.160 --> 00:05:59.879 It's like in martial arts, you know, you're a 00:05:59.879 --> 00:06:02.120 white belt. You don't know what's going on. You 00:06:02.120 --> 00:06:04.199 get into a situation, you get into a scramble. 00:06:04.439 --> 00:06:06.699 You don't know, like, there's an arm here, there's 00:06:06.699 --> 00:06:09.060 an arm there. You don't know what to do. Later 00:06:09.060 --> 00:06:10.939 on down the line, when you're a black belt, you 00:06:10.939 --> 00:06:14.060 are more calm because you can deal with these 00:06:14.060 --> 00:06:15.699 sorts of situations. You're sort of like, okay, 00:06:15.839 --> 00:06:19.000 I'm in a tough spot, but I have tools. I have 00:06:19.000 --> 00:06:21.579 knowledge. And yeah, but back then I was scared 00:06:21.579 --> 00:06:24.139 every day. And I would like dream of the kitchen 00:06:24.139 --> 00:06:26.600 also, something also I don't do anymore. I remember 00:06:26.600 --> 00:06:29.519 my girlfriend at the time, she told me that sometimes 00:06:29.519 --> 00:06:31.879 I would wake up at night to start talking to 00:06:31.879 --> 00:06:36.220 myself. And I used to have this reoccurring dream 00:06:36.220 --> 00:06:39.060 where I was in the kitchen, in that kitchen where 00:06:39.060 --> 00:06:41.740 we met. I was alone and just the chef was on 00:06:41.740 --> 00:06:43.379 the pass and he'd stand at the pass and like 00:06:43.379 --> 00:06:45.699 plate his back to me. And he'd be sort of like, 00:06:45.779 --> 00:06:48.019 where's the artichoke puree? And I'd go through 00:06:48.019 --> 00:06:50.040 all the fridges, all the shelves, everywhere, 00:06:50.139 --> 00:06:52.680 like through the Saucier, the Poissonnier. I'd 00:06:52.680 --> 00:06:55.079 go back to the Garde Magie. I'd go to Entremetier 00:06:55.079 --> 00:06:57.660 and open all the fridges. I can't find it, you 00:06:57.660 --> 00:06:59.779 know. And he'd be like, where's the artichoke 00:06:59.779 --> 00:07:02.300 puree? He was shouting at me, and I'd get more 00:07:02.300 --> 00:07:04.819 panic. And my girlfriend at the time told me 00:07:04.819 --> 00:07:06.740 that, like, one time she woke up in the middle 00:07:06.740 --> 00:07:08.300 of the night, and I was, like, sitting upright 00:07:08.300 --> 00:07:11.860 in the bed, kind of, like, patting the end of 00:07:11.860 --> 00:07:13.740 the bed. And she's like, what are you doing? 00:07:14.430 --> 00:07:16.769 And I was mumbling to myself, like, where's the 00:07:16.769 --> 00:07:19.829 artichoke puree? I need to find the artichoke 00:07:19.829 --> 00:07:25.750 puree. So it definitely stays with you, you know? 00:07:26.329 --> 00:07:28.790 Yeah, I had something similar once, being afraid 00:07:28.790 --> 00:07:31.389 of being late. That's also something, like, in 00:07:31.389 --> 00:07:33.889 general. But especially in a kitchen, you know, 00:07:33.949 --> 00:07:37.149 that happened to me even once. I remember, like, 00:07:37.149 --> 00:07:39.209 waking up, and I was already, like, two hours 00:07:39.209 --> 00:07:41.370 late. You know, like, and you just want to die. 00:07:41.610 --> 00:07:48.060 The worst. You're so exhausted, yeah. But what 00:07:48.060 --> 00:07:50.199 I wanted to tell, I also had like this kind of 00:07:50.199 --> 00:07:53.680 nightmare situation. I remember I was living 00:07:53.680 --> 00:07:56.139 in a flatmate and I arrived and there were like, 00:07:56.220 --> 00:07:59.160 not only my flatmate, but other people, like 00:07:59.160 --> 00:08:02.399 guests. I think even Samder was there. And I 00:08:02.399 --> 00:08:04.699 arrived and I just fell into the couch and started 00:08:04.699 --> 00:08:07.939 sleeping right away. And like, I don't know, 00:08:07.959 --> 00:08:10.240 maybe half an hour later, I woke up and I was 00:08:10.240 --> 00:08:12.779 completely paranoid. I'm late, I'm late, I'm 00:08:12.779 --> 00:08:14.939 late, I need to go to work. And these people 00:08:14.939 --> 00:08:17.560 were like, Eric, Eric, Eric, Eric, it's okay, 00:08:17.699 --> 00:08:21.240 it's okay. We're at home. It's already in the 00:08:21.240 --> 00:08:23.240 afternoon, it's fine. Like you've come home from 00:08:23.240 --> 00:08:26.660 war, you know? Like you're like, no, the Russians 00:08:26.660 --> 00:08:31.050 are coming. It's intense and I feel like... I 00:08:31.050 --> 00:08:33.110 don't know, you know, like I often see myself 00:08:33.110 --> 00:08:35.470 fall back into this. Like I still have fears, 00:08:35.590 --> 00:08:37.409 you know, I have fears of failing. And like, 00:08:37.450 --> 00:08:40.009 as you grow through a kitchen environment, you 00:08:40.009 --> 00:08:42.070 have more and more responsibility. You know, 00:08:42.090 --> 00:08:44.549 the fears, they change. And you have fear of 00:08:44.549 --> 00:08:46.549 letting people down. You have fear of like this 00:08:46.549 --> 00:08:48.970 big responsibility of like letting, you know, 00:08:49.230 --> 00:08:51.490 you know, the company down or whatever. Or, you 00:08:51.490 --> 00:08:54.149 know, suddenly things are in your responsibility 00:08:54.149 --> 00:08:56.659 that could potentially cost a lot of money. their 00:08:56.659 --> 00:08:58.480 reputation is kind of like it's even a line cook 00:08:58.480 --> 00:09:00.539 you know you fuck up it's not like it's not your 00:09:00.539 --> 00:09:02.820 place like you get shit but at the end of the 00:09:02.820 --> 00:09:05.279 day that's it but if you fuck up on a larger 00:09:05.279 --> 00:09:08.460 scale it can be really detrimental so fears change 00:09:08.460 --> 00:09:11.960 but at the same time you know i agree with albert 00:09:11.960 --> 00:09:16.879 adria fear is a driving factor i think that a 00:09:16.879 --> 00:09:20.120 lot of the times in our life not just professionally 00:09:20.120 --> 00:09:23.080 we should move to like in the direction towards 00:09:23.080 --> 00:09:27.230 our fears I agree 100%. I remember both. Moved 00:09:27.230 --> 00:09:29.210 to Bolivia, you know, I was living after eight 00:09:29.210 --> 00:09:32.090 years in Berlin and I was just giving up everything, 00:09:32.529 --> 00:09:36.570 you know, like my apartment, most of my belongings, 00:09:36.789 --> 00:09:39.629 everything, just to go to Bolivia, just to chase 00:09:39.629 --> 00:09:41.850 an opportunity to see where it could bring me. 00:09:42.090 --> 00:09:44.549 And I was really afraid. You know, I was really 00:09:44.549 --> 00:09:48.149 afraid of, okay, what if everything fails? You 00:09:48.149 --> 00:09:50.230 know, like... Yeah. Well, but it didn't, and 00:09:50.230 --> 00:09:52.730 I'm really happy I did, and everything I've accomplished 00:09:52.730 --> 00:09:56.629 after that was possible because I did that step. 00:09:56.909 --> 00:09:59.629 And also the same thing happened to me the last 00:09:59.629 --> 00:10:02.090 time that I worked as a head chef. I mean, I 00:10:02.090 --> 00:10:05.669 was already working in R &D, you know, like more 00:10:05.669 --> 00:10:09.230 kind of like a lab or computer job after a few 00:10:09.230 --> 00:10:11.269 years, and then suddenly going back to a kitchen, 00:10:11.370 --> 00:10:15.539 you know, like, and without the... Agility you 00:10:15.539 --> 00:10:17.659 have if you've been working in a kitchen for 00:10:17.659 --> 00:10:19.919 years. Quite the opposite. You haven't been working 00:10:19.919 --> 00:10:22.759 in a kitchen for years. And I did and it worked 00:10:22.759 --> 00:10:25.779 out. But I was also really afraid of that one. 00:10:26.100 --> 00:10:28.779 Opening a new restaurant, you know, like these 00:10:28.779 --> 00:10:31.879 kind of things. Phil, do you recommend podcasts 00:10:31.879 --> 00:10:35.240 to your friends? All the time. The best way of 00:10:35.240 --> 00:10:37.039 showing friends that you care is recommending 00:10:37.039 --> 00:10:40.120 a great podcast to listen to. I agree. If you're 00:10:40.120 --> 00:10:42.740 listening right now, you should show your love 00:10:42.740 --> 00:10:45.799 by recommending or show to all your best friends. 00:10:46.019 --> 00:10:49.179 It will make them happy. It will make us happy. 00:10:49.440 --> 00:10:52.200 PopLock Food Talks. Tell your friends. It will 00:10:52.200 --> 00:10:56.960 make the world a better place. It's fucking scary, 00:10:57.080 --> 00:10:59.019 man. All of these things are scary, you know? 00:10:59.080 --> 00:11:01.100 Like, imagine the first time you become a head 00:11:01.100 --> 00:11:03.399 chef. Or the first time you like cook your own 00:11:03.399 --> 00:11:05.159 food. I was talking to somebody about this the 00:11:05.159 --> 00:11:08.120 other day. I remember the first time I tried 00:11:08.120 --> 00:11:11.220 to cook my own food. I had like pretty good experience. 00:11:11.480 --> 00:11:14.440 And I started making dishes and I was like, they're 00:11:14.440 --> 00:11:17.840 shit. Like this is shit. This is really not good. 00:11:19.200 --> 00:11:23.080 And it's like, it's pretty crushing. But then 00:11:23.080 --> 00:11:26.860 we get back to the old thing of, you know, your 00:11:26.860 --> 00:11:30.389 ego. and your own perception. I think one of 00:11:30.389 --> 00:11:33.129 the most undervalued skills that a person can 00:11:33.129 --> 00:11:37.929 have is reassessing yourself and fact -checking 00:11:37.929 --> 00:11:40.350 yourself without getting too caught up in your 00:11:40.350 --> 00:11:45.750 own ego. Being open to the realization that it 00:11:45.750 --> 00:11:50.649 is okay for you to be wrong. And also for you 00:11:50.649 --> 00:11:52.850 to do something bad. This is something that I've 00:11:52.850 --> 00:11:55.490 always really struggled with. I hate being bad 00:11:55.490 --> 00:11:58.769 at things. So, for example, take something completely 00:11:58.769 --> 00:12:02.090 unrelated like drawing. You know, I would love 00:12:02.090 --> 00:12:05.370 to draw in my free time. But whenever I do or 00:12:05.370 --> 00:12:08.509 whenever I did, it's shit, right? Because I never 00:12:08.509 --> 00:12:14.100 do it. I saw your jalapeno chasing. a lime like 00:12:14.100 --> 00:12:17.879 a jusu lime picked that was my prompt that was 00:12:17.879 --> 00:12:21.200 my prompt for chat gpt to make a label for a 00:12:21.200 --> 00:12:24.019 hot sauce but yeah you know yeah these ideas 00:12:24.019 --> 00:12:25.539 they have to come from something but i really 00:12:25.539 --> 00:12:28.659 love this like it's something that i really had 00:12:28.659 --> 00:12:30.299 to kind of and i'm still struggling with it but 00:12:30.299 --> 00:12:32.639 i try to learn and try to remind myself all the 00:12:32.639 --> 00:12:36.360 time because with every almost every new thing 00:12:36.360 --> 00:12:38.889 that i start even like new dishes I've been cooking 00:12:38.889 --> 00:12:41.289 for, I had a realization yesterday in the car, 00:12:41.350 --> 00:12:43.929 I've been cooking for almost 18 years now. And 00:12:43.929 --> 00:12:47.690 still today, like when I start something new, 00:12:47.769 --> 00:12:51.330 and I make a new dish, and it doesn't work out 00:12:51.330 --> 00:12:54.090 the first time, which happens like 30 % of the 00:12:54.090 --> 00:12:58.110 time, so quite frequent, I get super frustrated. 00:12:58.110 --> 00:13:00.149 And I'm like, fuck this, I don't want to make 00:13:00.149 --> 00:13:01.929 it anymore. And I'm like, what is wrong with 00:13:01.929 --> 00:13:05.110 you? You know, like, just try again, just like 00:13:05.110 --> 00:13:08.500 assess what's happened and go again. I think 00:13:08.500 --> 00:13:10.340 that's one of the most difficult things about 00:13:10.340 --> 00:13:13.580 starting a new skill. I would say it's being 00:13:13.580 --> 00:13:17.139 afraid of being ridiculous. And you will be ridiculous 00:13:17.139 --> 00:13:21.259 if you mention drawing. If you have never drawn 00:13:21.259 --> 00:13:24.360 in your life and you take a pencil and your first 00:13:24.360 --> 00:13:27.340 attempts are going to be like a joke. But that's 00:13:27.340 --> 00:13:31.960 the only way, man. It's the only way. The only 00:13:31.960 --> 00:13:34.120 way is doing it. The only way is through it. 00:13:34.559 --> 00:13:38.580 That's it. There's no way around it, not really 00:13:38.580 --> 00:13:43.879 anyway. That's kind of what 90 % of the private 00:13:43.879 --> 00:13:46.779 chefs do. They try to go around it instead of 00:13:46.779 --> 00:13:48.820 through it. But yeah, at the end of the day, 00:13:48.879 --> 00:13:50.480 I feel like it's really important that we remind 00:13:50.480 --> 00:13:53.600 ourselves that the first draft of anything is 00:13:53.600 --> 00:13:56.779 shit. It's not good. But that's what a first 00:13:56.779 --> 00:14:01.399 draft is for. We shouldn't try to shortcut our 00:14:01.399 --> 00:14:04.720 life. We should appreciate. The fact that we 00:14:04.720 --> 00:14:08.000 are able to make a first draft and not pressure 00:14:08.000 --> 00:14:11.440 ourselves so much in this fear. This is the way 00:14:11.440 --> 00:14:15.759 that you categorize fear. What is fear? Is it, 00:14:15.779 --> 00:14:19.460 I'm about to fail? At the end of the day, none 00:14:19.460 --> 00:14:23.220 of this is life -threatening. So what exactly 00:14:23.220 --> 00:14:25.399 is it? How do you categorize fear in your own 00:14:25.399 --> 00:14:31.029 mind? Is it actually a driving force? And is 00:14:31.029 --> 00:14:33.789 it something that is showing you flaws in what 00:14:33.789 --> 00:14:36.210 you're doing? Is it giving you a hint towards 00:14:36.210 --> 00:14:38.570 the things that maybe need improvement? And all 00:14:38.570 --> 00:14:40.529 these things that can put into a completely different 00:14:40.529 --> 00:14:44.389 perspective for you to actually make it something 00:14:44.389 --> 00:14:47.429 really productive. But also, I think that there 00:14:47.429 --> 00:14:51.669 are like these shared illusions that are built 00:14:51.669 --> 00:14:57.929 in teams, especially the very cold one. teams 00:14:57.929 --> 00:15:00.629 you know like the ones that work like with where 00:15:00.629 --> 00:15:03.789 the chef is the guru of his own little world 00:15:03.789 --> 00:15:07.710 and everybody is part of the of that ship you 00:15:07.710 --> 00:15:10.529 know like and and there are fears that are built 00:15:10.529 --> 00:15:14.110 that are quite real that are super super real 00:15:14.110 --> 00:15:19.649 and i think these are the causes of things like 00:15:19.649 --> 00:15:22.230 or even even at a higher level not only like 00:15:22.230 --> 00:15:24.590 a chef but also the environment of the chef. 00:15:24.750 --> 00:15:28.509 You know, like, and I can think of, was it Vattel? 00:15:28.909 --> 00:15:33.029 You know, this French chef from a few hundred 00:15:33.029 --> 00:15:36.789 years ago that killed himself because the fish 00:15:36.789 --> 00:15:40.450 didn't arrive at time. Yeah. You know, he was 00:15:40.450 --> 00:15:43.110 cooking like a banquet for, I don't know, the 00:15:43.110 --> 00:15:46.769 king, you know, like, and the fish didn't arrive 00:15:46.769 --> 00:15:49.179 and he... couldn't handle the pressure and killed 00:15:49.179 --> 00:15:52.679 himself. Not to say chefs that kill themselves 00:15:52.679 --> 00:15:56.379 because they lose a mission in Star, like Bernard 00:15:56.379 --> 00:16:00.600 Loiseau or some others. And you're like, I mean, 00:16:00.639 --> 00:16:04.000 it's something real. It's not something, I mean, 00:16:04.059 --> 00:16:09.059 you could debate about if it's real or not. At 00:16:09.059 --> 00:16:11.080 the end of the day, I think it's an illusion. 00:16:11.200 --> 00:16:16.620 It's like a self -built thought scheme that drives 00:16:16.620 --> 00:16:20.110 you. to, in this case, to kill yourself, right? 00:16:21.029 --> 00:16:25.210 Absolutely. Today, I was talking with some colleagues 00:16:25.210 --> 00:16:29.110 about the thought processes of a chef, and it 00:16:29.110 --> 00:16:32.350 reminded me of a TV chef that I used to watch 00:16:32.350 --> 00:16:35.289 that he would always say, you have to cook with 00:16:35.289 --> 00:16:39.379 a healthy amount of paranoia. You know, like 00:16:39.379 --> 00:16:41.860 don't throw something to the oven and just assume 00:16:41.860 --> 00:16:44.299 it's going to work. You should, you know, be 00:16:44.299 --> 00:16:46.620 a little bit paranoid, like check, okay, is it? 00:16:46.740 --> 00:16:50.059 You know, like double check everything. And I 00:16:50.059 --> 00:16:53.159 think that that's a key of a professional chef, 00:16:53.259 --> 00:16:58.460 a key feature that it has in his working and 00:16:58.460 --> 00:17:01.690 thought processes is... you're double checking 00:17:01.690 --> 00:17:03.289 everything while you're doing it because you 00:17:03.289 --> 00:17:06.089 need to do adjustments because it's not a mathematical 00:17:06.089 --> 00:17:08.730 formula it's not two plus two is four it's a 00:17:08.730 --> 00:17:12.009 physical chemical formula where there are millions 00:17:12.009 --> 00:17:15.009 of variables you know like and things are transforming 00:17:15.009 --> 00:17:19.299 itself and And you have the piece of produce 00:17:19.299 --> 00:17:21.960 you have and the environment you're working in, 00:17:22.000 --> 00:17:24.019 the equipment you're using. All these variables 00:17:24.019 --> 00:17:27.059 make that things don't work the same every time. 00:17:27.180 --> 00:17:30.259 So you need to understand what's your desired 00:17:30.259 --> 00:17:33.680 result and what adjustment you need to tweak 00:17:33.680 --> 00:17:37.119 to get there. And that's what a chef does. You're 00:17:37.119 --> 00:17:40.150 all the time... you know, checking, seeing, is 00:17:40.150 --> 00:17:42.269 this working, do I need to add this or more, 00:17:42.390 --> 00:17:45.710 or put the fire up or down, or, you know, like, 00:17:45.769 --> 00:17:48.509 that's pretty much the mental processes that 00:17:48.509 --> 00:17:51.170 is occurring. Yeah, absolutely. I was actually 00:17:51.170 --> 00:17:54.009 talking to one of my chefs about this the other 00:17:54.009 --> 00:17:57.609 day, making this, like, very, in of itself, very 00:17:57.609 --> 00:18:01.609 simple beef stock, beef consommé. It starts by, 00:18:01.710 --> 00:18:04.950 you know, you adding the meat and the bones to 00:18:04.950 --> 00:18:08.049 a pot. We boil it one time, discard the water, 00:18:08.269 --> 00:18:10.829 wash all the stuff, put it back into a fresh 00:18:10.829 --> 00:18:13.670 pot, top it off with filtered water, and then 00:18:13.670 --> 00:18:15.569 you simmer it like very slowly, but you have 00:18:15.569 --> 00:18:17.650 to take care of it all the time, right? You have 00:18:17.650 --> 00:18:20.349 to skim the impurities, you have to skim off 00:18:20.349 --> 00:18:22.869 the fat, but not too much fat. In of itself, 00:18:22.990 --> 00:18:25.109 very simple, but it's also like pretty easy to 00:18:25.109 --> 00:18:27.369 fuck it up. And I was kind of talking to her 00:18:27.369 --> 00:18:29.269 about this, and I was sort of like, well, I like 00:18:29.269 --> 00:18:32.329 to try the broth in different stages. I like 00:18:32.329 --> 00:18:35.569 to try it after the first 30 minutes. um where 00:18:35.569 --> 00:18:38.069 it's not really tasty yet but i try it anyway 00:18:38.069 --> 00:18:40.589 and then i try it after an hour it's a little 00:18:40.589 --> 00:18:43.130 bit better you know and then like after and then 00:18:43.130 --> 00:18:46.130 really only after two hours something starts 00:18:46.130 --> 00:18:48.890 to happen and it starts becoming like quite nice 00:18:48.890 --> 00:18:52.289 and you can kind of tell the direction i remembered 00:18:52.289 --> 00:18:54.069 that i started doing this in my apprenticeship 00:18:54.069 --> 00:18:57.369 i remember when we were in my goal and i was 00:18:57.369 --> 00:19:01.130 on a section with um sarah halman um there was 00:19:01.130 --> 00:19:02.789 a there was a sauce that we were making and i 00:19:02.789 --> 00:19:04.490 tried it and she was like why are you trying 00:19:04.490 --> 00:19:06.890 it it's like it's not it's not going to be ready 00:19:06.890 --> 00:19:09.029 in like three hours and i was like no but i like 00:19:09.029 --> 00:19:12.009 to know where it's at right now so you get an 00:19:12.009 --> 00:19:13.910 understanding of what's happening when we do 00:19:13.910 --> 00:19:16.289 that you get into a habit of doing that you kind 00:19:16.289 --> 00:19:19.150 of know what is happening at which stage and 00:19:19.150 --> 00:19:21.250 so at one point when you're making the broth 00:19:21.250 --> 00:19:23.829 and you try it after the first hour it's nowhere 00:19:23.829 --> 00:19:27.759 like what it's going to be at the end but You 00:19:27.759 --> 00:19:29.400 can tell if something's wrong or something's 00:19:29.400 --> 00:19:31.599 different, and you can already make adjustments. 00:19:32.000 --> 00:19:34.559 You know, you can catch problems before they 00:19:34.559 --> 00:19:38.960 really start becoming very serious. What about 00:19:38.960 --> 00:19:43.000 being afraid of killing someone with food? Have 00:19:43.000 --> 00:19:46.200 you felt that, like, for real? Like, afraid, 00:19:46.319 --> 00:19:49.099 afraid? Like, I mean, I take it very seriously, 00:19:49.240 --> 00:19:51.339 you know. It's a big responsibility that you 00:19:51.339 --> 00:19:54.440 have, you know. I mean, we spoke about this not 00:19:54.440 --> 00:19:56.180 too long ago that at the end of the day, it's 00:19:56.180 --> 00:19:58.920 more like the people's responsibility. Of course, 00:19:58.940 --> 00:20:01.180 you've been in situations where something has 00:20:01.180 --> 00:20:03.839 happened, you know, and you send a piece, like 00:20:03.839 --> 00:20:05.839 you send a dish out and then somebody comes to 00:20:05.839 --> 00:20:08.779 you and says, oh, here's the no shrimp version. 00:20:08.920 --> 00:20:11.079 And you're like, wait, I thought that was the 00:20:11.079 --> 00:20:12.940 no shrimp version. And then I know that was the 00:20:12.940 --> 00:20:14.599 regular one for the other table. And you're like, 00:20:14.660 --> 00:20:18.259 fuck, you know. Luckily, nothing serious has 00:20:18.259 --> 00:20:20.539 ever happened to me like when I was in the kitchen. 00:20:21.349 --> 00:20:23.950 But of course, it's very scary. You have to take 00:20:23.950 --> 00:20:25.670 it seriously. Some people, they joke about it, 00:20:25.730 --> 00:20:27.869 you know, and like a lot of allergies and a certain 00:20:27.869 --> 00:20:32.210 culture that we have nowadays, you can joke about 00:20:32.210 --> 00:20:34.369 that. It's a little bit silly sometimes, but 00:20:34.369 --> 00:20:36.990 some of it is not. It's very real and very dangerous 00:20:36.990 --> 00:20:39.509 and very serious. And you have a big responsibility 00:20:39.509 --> 00:20:43.529 towards the people that come into your restaurant, 00:20:43.650 --> 00:20:47.150 for sure. Yeah, I was talking with Sebastian 00:20:47.150 --> 00:20:50.680 Pinchera from Kai Sushi. And he told me twice, 00:20:50.960 --> 00:20:56.420 he told someone, I'm not serving you. Please 00:20:56.420 --> 00:20:59.799 leave. I mean, he's running a sushi place and 00:20:59.799 --> 00:21:05.140 someone came claiming this person had a deadly 00:21:05.140 --> 00:21:10.039 fish allergy. I can't guarantee that there was 00:21:10.039 --> 00:21:12.400 not cross -contamination in the air with anything. 00:21:12.960 --> 00:21:17.059 Impossible. And then there was another one he 00:21:17.059 --> 00:21:20.849 told me, it was like, What are the gluten allergy, 00:21:21.210 --> 00:21:26.109 a celiac? A celiac, but then it said, ah, but 00:21:26.109 --> 00:21:28.150 I'm not getting the ramen, but I love ramen. 00:21:28.289 --> 00:21:33.710 And it was like, hmm. Yeah, that happens all 00:21:33.710 --> 00:21:37.869 the time. We had a situation the other day where 00:21:37.869 --> 00:21:40.490 somebody came and they said, I have a severe 00:21:40.490 --> 00:21:43.089 nut and sesame allergy, very severe allergy, 00:21:43.269 --> 00:21:45.609 right? Nuts and sesame can be very detrimental. 00:21:46.559 --> 00:21:48.720 It's like, I have a very severe nuts and sesame 00:21:48.720 --> 00:21:51.359 allergy, but sesame oil is okay. And we were 00:21:51.359 --> 00:21:55.640 like, no, it's not, you know, like we're not 00:21:55.640 --> 00:21:58.700 doing that. Like either you're allergic or you're 00:21:58.700 --> 00:22:03.180 not. And it's, and we're also not risking it 00:22:03.180 --> 00:22:06.000 because, you know, I mean, guess who's going 00:22:06.000 --> 00:22:07.779 to jail if you do kill somebody? The head chef. 00:22:08.700 --> 00:22:12.640 Yeah. The manager on duty that is there, that 00:22:12.640 --> 00:22:15.400 is responsible for all this shit happening. You 00:22:15.400 --> 00:22:17.019 know, if you're a line cook and you're, like, 00:22:17.019 --> 00:22:19.200 pissed off at your head chef getting angry at 00:22:19.200 --> 00:22:21.559 you for, you know, like, not taking allergies 00:22:21.559 --> 00:22:24.039 seriously, like, just think about that. You know, 00:22:24.099 --> 00:22:25.799 I mean, depending on which country you're in. 00:22:25.880 --> 00:22:29.940 But, like, for me here in Dubai, if I kill somebody 00:22:29.940 --> 00:22:32.240 with a shrimp allergy in a kitchen that I'm responsible 00:22:32.240 --> 00:22:34.480 for, even if I'm not the head chef, but I am 00:22:34.480 --> 00:22:36.660 the manager in charge at the moment, I'm going 00:22:36.660 --> 00:22:40.799 to jail. I don't want to go to Dubai jail. You 00:22:40.799 --> 00:22:42.119 know what kind of fucked up shit must happen 00:22:42.119 --> 00:22:46.279 there? But I have no idea. Me neither, and I 00:22:46.279 --> 00:22:51.559 don't want to find out. Hey, Phil, have you subscribed 00:22:51.559 --> 00:22:54.180 to our newsletter yet? We have a newsletter? 00:22:54.700 --> 00:22:57.460 What's a newsletter about, Eric? Every month 00:22:57.460 --> 00:22:59.859 we share one cool thing from the world of food 00:22:59.859 --> 00:23:02.779 and restaurants, and occasionally a recipe we 00:23:02.779 --> 00:23:05.880 swore we'd never share. Like your secret boiled 00:23:05.880 --> 00:23:09.119 egg lemon tart recipe. But Eric, that was my 00:23:09.119 --> 00:23:12.789 grandma's secret recipe. Not anymore. Subscribe 00:23:12.789 --> 00:23:15.630 to our newsletter where we unveil all of your 00:23:15.630 --> 00:23:23.869 grandmother's secrets. What about the fear of 00:23:23.869 --> 00:23:28.869 becoming a real shit person while working in 00:23:28.869 --> 00:23:31.650 the kitchen? Have you had that? Have you felt 00:23:31.650 --> 00:23:36.069 that? No. I've assumed being a shitty person. 00:23:36.289 --> 00:23:40.819 I've embraced it without any... You know, holding 00:23:40.819 --> 00:23:45.119 back. I was like, if people are going to tell 00:23:45.119 --> 00:23:48.440 I'm an asshole, I will let them say it for a 00:23:48.440 --> 00:23:51.160 reason. Nah, I'm joking. I would never do that. 00:23:51.380 --> 00:23:54.619 You're like the Bane of choleric chefs. You're 00:23:54.619 --> 00:23:58.160 like, you only assumed the role of an asshole. 00:23:58.259 --> 00:24:02.490 I was born in it. No, I guess, yeah, there's 00:24:02.490 --> 00:24:05.490 a lot of that. Like, yeah, like being afraid 00:24:05.490 --> 00:24:08.750 of not having enough self -criticism, you know, 00:24:08.789 --> 00:24:12.369 like, and becoming the person you don't like 00:24:12.369 --> 00:24:15.529 to see in others. And I think that's actually 00:24:15.529 --> 00:24:20.690 super common in chefs and like, or in high -level 00:24:20.690 --> 00:24:24.049 management, you know, like egomaniacs that become 00:24:24.049 --> 00:24:27.089 whatever they become, and they become things 00:24:27.089 --> 00:24:30.700 they would never, ever accept. from the other 00:24:30.700 --> 00:24:33.019 one let's for example trump you know like you 00:24:33.019 --> 00:24:37.200 think trump would accept someone being to him 00:24:37.200 --> 00:24:40.420 the way he is to others of course never ever 00:24:40.420 --> 00:24:44.700 never ever you know and that's exactly the point 00:24:44.700 --> 00:24:47.960 i'm talking about you know like it's very yeah 00:24:47.960 --> 00:24:50.799 it's i don't know it's it's tricky you know it's 00:24:50.799 --> 00:24:54.160 a very fine line to work i have that i definitely 00:24:54.160 --> 00:24:56.099 have that sometimes you know i mean kitchens 00:24:56.099 --> 00:25:00.309 are weird um microcosm there's such a closed 00:25:00.309 --> 00:25:03.470 off world sometimes i realize that because we 00:25:03.470 --> 00:25:06.890 have a fully open kitchen right and i remember 00:25:06.890 --> 00:25:08.970 the other day like kicking off at somebody because 00:25:08.970 --> 00:25:11.829 they did something really stupid i look over 00:25:11.829 --> 00:25:13.670 and there's just like a row of customers sitting 00:25:13.670 --> 00:25:16.490 right there just being like oh you know and i 00:25:16.490 --> 00:25:20.190 was like i should remember that like everybody 00:25:20.190 --> 00:25:24.170 can hear me everybody out there uh it's it's 00:25:24.170 --> 00:25:28.930 easy to get carried away in with these well i 00:25:28.930 --> 00:25:30.630 don't want to call it passions but like this 00:25:30.630 --> 00:25:34.490 this pressure you know it's very easy to get 00:25:34.490 --> 00:25:36.750 carried away by a certain pressure that you feel 00:25:36.750 --> 00:25:39.190 and the fears that cause that pressure also you 00:25:39.190 --> 00:25:41.309 know the fear of failure the responsibility you 00:25:41.309 --> 00:25:44.450 carry there's no excuse to treat people shittily 00:25:44.450 --> 00:25:49.289 um and again you have to put things into perspective 00:25:49.289 --> 00:25:52.569 i had a situation not too long ago where i started 00:25:52.569 --> 00:25:56.089 giving somebody i had a chef super unfocused 00:25:56.089 --> 00:26:02.119 and Just doing stuff that was really annoying, 00:26:02.279 --> 00:26:05.599 really unnecessary. And then I found out that 00:26:05.599 --> 00:26:08.779 he was hiding things from me. And then I found 00:26:08.779 --> 00:26:11.619 that and I was really angry. I gave him so much 00:26:11.619 --> 00:26:15.799 shit. And then afterwards, after service, I asked 00:26:15.799 --> 00:26:17.839 him to come into the office and I gave him more 00:26:17.839 --> 00:26:20.200 pressure. And I was like, why do you do this? 00:26:20.640 --> 00:26:24.880 At the end of the day, I want to support you. 00:26:25.130 --> 00:26:26.750 But you're, like, lying to me. You're hiding 00:26:26.750 --> 00:26:28.369 shit from me. You're doing this. You're doing 00:26:28.369 --> 00:26:30.410 that. Like, why? Why? What's going on? What's 00:26:30.410 --> 00:26:32.430 your problem? Do you not want to be here? Like, 00:26:32.430 --> 00:26:34.690 why the fuck are you sabotaging everything else? 00:26:34.730 --> 00:26:36.950 He just starts, like, crying and cracking up. 00:26:37.430 --> 00:26:40.269 And he's like, I'm really sorry. Like, I've just 00:26:40.269 --> 00:26:43.190 been unfocused. Like, a family member of mine 00:26:43.190 --> 00:26:46.430 is in hospital, and I just can't focus. My mind 00:26:46.430 --> 00:26:48.710 is somewhere else. And I was sitting there. I 00:26:48.710 --> 00:26:50.029 was listening to him, and I was like, what the 00:26:50.029 --> 00:26:53.009 fuck am I doing? You know? Like, it's really 00:26:53.009 --> 00:26:56.259 not that big. it's really not that important 00:26:56.259 --> 00:27:01.299 you know like you get so swept away by everything 00:27:01.299 --> 00:27:03.519 has to be good everything has to be perfect and 00:27:03.519 --> 00:27:06.900 go go go go go and more and more and more and 00:27:06.900 --> 00:27:09.400 i really realize i'm sort of like man i'm completely 00:27:09.400 --> 00:27:11.680 like right now today i'm completely lost in the 00:27:11.680 --> 00:27:16.200 sauce and it's not worth it it's just not worth 00:27:16.200 --> 00:27:20.559 it you know well that's definitely that's definitely 00:27:20.559 --> 00:27:24.920 a fear that i have sometimes where I try to fact 00:27:24.920 --> 00:27:31.140 -check myself. There are also micro -fears in 00:27:31.140 --> 00:27:36.160 the middle of service rush. You're sending stuff, 00:27:36.460 --> 00:27:40.039 things are coming, and you're like... To have 00:27:40.039 --> 00:27:43.279 everything under grip, knowing that you didn't 00:27:43.279 --> 00:27:45.859 forget anything, that thing that is in the oven 00:27:45.859 --> 00:27:47.500 and the thing that you have here and the other 00:27:47.500 --> 00:27:50.240 one, and you don't want to fuck up, so you... 00:27:50.519 --> 00:27:52.559 and that there is a little bit of you know like 00:27:52.559 --> 00:27:56.420 so the they say here in spain the the bull doesn't 00:27:56.420 --> 00:28:00.039 catch you right like yeah yeah absolutely but 00:28:00.039 --> 00:28:02.700 i mean that's like um that's that's you know 00:28:02.700 --> 00:28:05.140 riding the wave i mean that's kind of the part 00:28:05.140 --> 00:28:06.900 of the excitement you know you're surfing that 00:28:06.900 --> 00:28:09.980 wave of like you're just making it you're just 00:28:09.980 --> 00:28:12.480 about making it all the time from ticket to ticket 00:28:12.480 --> 00:28:14.920 from dish to dish have you ever had that that 00:28:14.920 --> 00:28:17.569 you were like working on one section And like, 00:28:17.569 --> 00:28:21.329 for example, you have this thing with meat proteins 00:28:21.329 --> 00:28:28.849 and garnish. And where you just kind of like 00:28:28.849 --> 00:28:32.170 try to deliver just like a minute or two before 00:28:32.170 --> 00:28:36.789 the other section does. And so it's actually 00:28:36.789 --> 00:28:38.690 really horrible. But like every time it's sort 00:28:38.690 --> 00:28:40.089 of like, okay, how long do you need? Four minutes? 00:28:40.150 --> 00:28:42.650 Okay. Two and a half minutes, like three minutes, 00:28:42.670 --> 00:28:45.799 you're there. And he's still like... a minute 00:28:45.799 --> 00:28:48.799 away it's not a lot it's like a minute away and 00:28:48.799 --> 00:28:55.019 you're just like and over like ticket by ticket 00:28:55.019 --> 00:28:56.619 dish by dish you're putting in more and more 00:28:56.619 --> 00:28:58.140 in the shit because at some point the head chef's 00:28:58.140 --> 00:28:59.980 gonna be why are you always late you know why 00:28:59.980 --> 00:29:04.900 the fuck are you always late he's like and you're 00:29:04.900 --> 00:29:06.940 like i don't know i'm ready you know i've got 00:29:06.940 --> 00:29:09.299 my stuff ready sauce is there fish is there everything's 00:29:09.299 --> 00:29:12.380 soigné you know fish is overcooked chef when 00:29:12.380 --> 00:29:14.619 i put it down it was perfect I'm waiting for 00:29:14.619 --> 00:29:19.859 this guy. I just talked about being a shit person, 00:29:20.039 --> 00:29:24.980 and then I, you know, this sort of stuff. But, 00:29:24.980 --> 00:29:29.200 yeah, and, sorry, sorry, go ahead. It's the dirty, 00:29:29.279 --> 00:29:31.299 the dark side of chef -to -partying, you know. 00:29:31.740 --> 00:29:35.339 I remember one of the biggest pressures I've 00:29:35.339 --> 00:29:39.559 ever had was opening a restaurant. I had opened 00:29:39.559 --> 00:29:42.099 restaurants before, but not in a management role. 00:29:42.539 --> 00:29:44.220 And that's like a completely different movie. 00:29:44.319 --> 00:29:48.180 I think it has to be one of the most stressful 00:29:48.180 --> 00:29:51.859 things I've ever made. Because everything has 00:29:51.859 --> 00:29:57.480 to be on point and you have to align so many 00:29:57.480 --> 00:30:03.480 thousands of things for the first time. And it 00:30:03.480 --> 00:30:09.940 is expected to go wrong. Yeah, for sure. It is 00:30:09.940 --> 00:30:13.819 expected that I don't go to newly opened restaurants 00:30:13.819 --> 00:30:16.299 for that reason because I know they need time, 00:30:16.400 --> 00:30:19.680 you know, to optimize everything because they're 00:30:19.680 --> 00:30:23.319 in unknown ground, right? And yeah, I remember 00:30:23.319 --> 00:30:27.339 that was like a lot, like a lot, a lot. And also 00:30:27.339 --> 00:30:31.019 fear of not delivering, right? Like not being 00:30:31.019 --> 00:30:33.420 at the level that you're supposed to deliver. 00:30:34.000 --> 00:30:38.470 And that was super, super difficult. That is 00:30:38.470 --> 00:30:40.529 really difficult, yeah, for sure. Especially 00:30:40.529 --> 00:30:43.369 because when you're opening a restaurant, you 00:30:43.369 --> 00:30:47.910 don't really have a way of testing it out. Of 00:30:47.910 --> 00:30:49.970 course, you have mock services and stuff like 00:30:49.970 --> 00:30:51.970 that. But I think the crazy thing about opening 00:30:51.970 --> 00:30:55.589 restaurants is that you can think as much as 00:30:55.589 --> 00:30:59.410 you want about a kitchen design and processes 00:30:59.410 --> 00:31:04.329 and logistics and footpaths and all that sort 00:31:04.329 --> 00:31:06.500 of stuff. And you can do a mock service, sure. 00:31:06.599 --> 00:31:09.480 But you also know that a lot of the problems, 00:31:09.539 --> 00:31:11.859 they're only going to become apparent once you're 00:31:11.859 --> 00:31:15.819 in full operation. You know that. You know after 00:31:15.819 --> 00:31:18.500 two months we'll know that this is not working, 00:31:18.539 --> 00:31:19.740 this is not working, that is not working. You 00:31:19.740 --> 00:31:23.920 have to accept that. You cannot iron every little 00:31:23.920 --> 00:31:27.440 kink out from the very beginning. But I think 00:31:27.440 --> 00:31:32.940 that is a good way of learning how to deal with 00:31:32.940 --> 00:31:37.250 fears. Being comfortable in uncomfortable positions, 00:31:37.569 --> 00:31:42.589 you know, making a mistake and not spiraling 00:31:42.589 --> 00:31:44.430 out of control. We talked about this like also 00:31:44.430 --> 00:31:47.529 not too long ago. And at the moment, it's a big 00:31:47.529 --> 00:31:50.210 topic with people in my team also where I'm kind 00:31:50.210 --> 00:31:52.910 of like, when something goes wrong, don't shut 00:31:52.910 --> 00:31:55.589 down. That is the time where you need to spring 00:31:55.589 --> 00:31:58.109 into action, right? That is the time where you 00:31:58.109 --> 00:32:01.009 really need to kick into sixth gear. they need 00:32:01.009 --> 00:32:03.130 to go like okay how how do i do this i go up 00:32:03.130 --> 00:32:06.369 up up up up you know and but some people they 00:32:06.369 --> 00:32:08.509 get that really naturally and some people don't 00:32:08.509 --> 00:32:14.089 but going like becoming getting to a place where 00:32:14.089 --> 00:32:16.170 you're comfortable being uncomfortable is amazing 00:32:16.170 --> 00:32:22.519 embrace comfort yeah it's like If you're cooking 00:32:22.519 --> 00:32:24.019 a section for the first time, you're chef de 00:32:24.019 --> 00:32:25.819 party for the first time, you're like, man, it's 00:32:25.819 --> 00:32:28.759 like so much anxiety, you know? You're kind of 00:32:28.759 --> 00:32:30.299 like, do I have everything? Is everything working? 00:32:30.619 --> 00:32:33.720 Can I keep up? Unless you have a sauce here that 00:32:33.720 --> 00:32:35.640 stitches you up, you know? I think it applies 00:32:35.640 --> 00:32:38.700 to so many other things in life where you're 00:32:38.700 --> 00:32:40.920 kind of like, it's okay. I can accept things 00:32:40.920 --> 00:32:44.799 going wrong because I can act from a place of 00:32:44.799 --> 00:32:48.279 calm, of competence. I have tools at my disposal. 00:32:48.839 --> 00:32:53.480 I have knowledge. See what comes my way and act 00:32:53.480 --> 00:33:04.299 accordingly and don't lose my balance. Now it's 00:33:04.299 --> 00:33:06.740 time for our new segment that we're introducing, 00:33:07.000 --> 00:33:11.440 Go Fact Yourself, where we fact check and untangle 00:33:11.440 --> 00:33:14.460 cooking myths and misconceptions. Go fact yourself. 00:33:16.619 --> 00:33:21.940 Go fact yourself. Das Worte. boil faster when 00:33:21.940 --> 00:33:25.200 you add salt to it? I really think if it does 00:33:25.200 --> 00:33:27.480 or if it doesn't, it really doesn't make a difference. 00:33:27.720 --> 00:33:30.460 It would be like a five -second difference or 00:33:30.460 --> 00:33:32.859 like a minute difference, like who cares, waiting 00:33:32.859 --> 00:33:36.099 a minute more or less. But I would think it would 00:33:36.099 --> 00:33:39.500 take longer, that the salt would make it take 00:33:39.500 --> 00:33:43.279 longer to boil. That's my intuition. Dear listener, 00:33:43.299 --> 00:33:45.440 we'll give you a moment to say your answer out 00:33:45.440 --> 00:33:48.339 loud, and then we will reveal what the truth 00:33:48.339 --> 00:33:51.519 is. If you said yes, then I feel very sorry for 00:33:51.519 --> 00:33:53.960 you. No, salt does not make water boil faster. 00:33:54.140 --> 00:33:56.940 In fact, it slightly increases the boiling point. 00:33:57.039 --> 00:34:01.140 It makes water take a longer time to reach the 00:34:01.140 --> 00:34:03.880 boiling stage. That's what I thought. I didn't 00:34:03.880 --> 00:34:07.380 have the facts, but that's what my intuition 00:34:07.380 --> 00:34:12.000 would say. Wrong about cooking! Don't get mad, 00:34:12.280 --> 00:34:12.940 get factual.