EP96: The Culinary Compass: Navigating from Kitchens to Podcasts with Chef Steven Leung의 전체 녹취록

--> 00:05:09.414 And I felt like it was, it was fun because like before the pandemic, well, when I just landed my first management job, it was at the Mandalay Bay. 00:05:09.814 --> 00:05:10.055 Yeah. 00:05:10.204 --> 00:05:10.983 I was a sous chef. 00:05:11.375 --> 00:05:19.805 And I could cook, I could create recipes, I can manage, I can do everything in a kitchen wise kind of job. 00:05:19.865 --> 00:05:29.014 But every day I would be so nervous for one part of the job is to preshift the staff because Really? 00:05:29.404 --> 00:05:30.484 Oh my gosh. 00:05:30.544 --> 00:05:30.875 Okay. 00:05:30.875 --> 00:05:31.324 I get it. 00:05:31.589 --> 00:05:31.870 I get it. 00:05:31.875 --> 00:05:34.444 Yeah, because I was not a. 00:05:35.464 --> 00:05:37.894 Nobody was a good public speaker before. 00:05:37.894 --> 00:05:37.984 Right. 00:05:37.984 --> 00:05:42.117 They actually trained for it, or they have a passion, but some people are extroverts as well. 00:05:42.327 --> 00:05:45.987 When you take the MBTI test, I'm like completely introvert. 00:05:46.137 --> 00:05:46.407 I, 00:05:46.527 --> 00:05:46.760 oh, 00:05:46.767 --> 00:05:49.120 I like whenever I can be alone. 00:05:49.390 --> 00:05:50.380 I like to be alone. 00:05:50.437 --> 00:05:50.841 But wow. 00:05:50.867 --> 00:06:00.834 I would public speak for the purpose of the job or for socialized reasons or for whatever reasons I would be very social. 00:06:01.074 --> 00:06:04.019 Sure, but I do not gain energy from crowds. 00:06:04.464 --> 00:06:04.524 Wow. 00:06:05.125 --> 00:06:06.564 I gain energy from myself, 00:06:07.884 --> 00:06:08.875 and I'm the opposite. 00:06:08.875 --> 00:06:10.254 I gain energy from crowds. 00:06:10.254 --> 00:06:14.394 Well, actually the funny part for me is that I work in technology, right? 00:06:14.394 --> 00:06:14.484 Mm-hmm. 00:06:14.724 --> 00:06:20.564 So I work with a bunch of introverted people, and that has caused me to become more introverted. 00:06:20.564 --> 00:06:23.714 But at the same time, one of my strengths is being an extrovert. 00:06:23.714 --> 00:06:27.435 So I'm an ambivert, which I, kind of delve in both worlds. 00:06:27.495 --> 00:06:27.555 Hmm. 00:06:28.094 --> 00:06:32.144 But it's very interesting to hear you say that 'cause you went the opposite in clubhouse. 00:06:32.899 --> 00:06:37.012 Yeah, and I went the opposite in Clubhouse and I started to become more of an introvert. 00:06:37.519 --> 00:06:43.129 But there's strengths in both to to recognize and I think it's really good. 00:06:43.129 --> 00:06:45.349 But so Clubhouse was a great experience for you? 00:06:45.349 --> 00:06:48.469 So long story short, got into Food is religion. 00:06:48.469 --> 00:06:55.949 I got into the club and then at that time I felt like all the topics of each rooms are super interested and they're super valuable. 00:06:56.274 --> 00:07:04.264 To people that are in the industry or they're mostly, eye openers for people that are not in the industry. 00:07:04.264 --> 00:07:04.354 Mm-hmm. 00:07:04.954 --> 00:07:06.964 Which is also very valuable. 00:07:06.964 --> 00:07:08.980 You get the insights and whatnot, and then. 00:07:09.730 --> 00:07:11.740 Chef Mimi called me on the phone. 00:07:11.890 --> 00:07:13.781 I mean, she, she reached out on social media. 00:07:14.020 --> 00:07:14.860 I got my number. 00:07:15.100 --> 00:07:15.190 Mm-hmm. 00:07:15.460 --> 00:07:20.260 Called me on the phone, gave me the small talk and the, uh, vision mm-hmm. 00:07:20.500 --> 00:07:28.480 In the whole club, like where she's trying to go and what value that brings to people that are in the industry or not in the industry. 00:07:28.570 --> 00:07:34.300 And she felt like I could be part of posting some topics of some rooms. 00:07:34.390 --> 00:07:36.760 I was very hesitant at first because. 00:07:37.151 --> 00:07:39.850 I did not like to be the voice of the room. 00:07:40.420 --> 00:07:41.140 My whole life. 00:07:41.230 --> 00:07:41.380 Right. 00:07:41.380 --> 00:07:43.661 And, and she said, no, it's easy. 00:07:44.320 --> 00:07:44.411 Mm-hmm. 00:07:44.411 --> 00:07:47.350 It's, I mean, she's, she told me she was the same, right? 00:07:48.100 --> 00:07:48.250 Yep. 00:07:48.265 --> 00:07:49.480 She, she was the same. 00:07:49.485 --> 00:07:49.725 Mm-hmm. 00:07:49.810 --> 00:07:56.830 And she got a little hook into some of the other rooms and she thought, why don't we just kind of organize our own thing? 00:07:56.950 --> 00:07:58.781 And she wants me to be part of the ride. 00:07:58.830 --> 00:07:59.250 I gave her. 00:07:59.480 --> 00:08:01.190 A long list of disclaimers, right? 00:08:02.335 --> 00:08:02.555 Yep. 00:08:02.555 --> 00:08:02.875 Right. 00:08:03.260 --> 00:08:05.510 Don't expect anything and blah, blah, blah. 00:08:05.540 --> 00:08:07.820 I forgot because it's been five years now. 00:08:07.940 --> 00:08:08.330 I know. 00:08:08.330 --> 00:08:09.140 It's been a long time. 00:08:09.170 --> 00:08:09.710 Yeah. 00:08:09.710 --> 00:08:10.760 And then, but it was fun. 00:08:10.760 --> 00:08:11.036 It was fun. 00:08:11.036 --> 00:08:11.276 Mm-hmm. 00:08:11.971 --> 00:08:16.830 I actually, because Michael, you always say, I gave you the comfort, the confidence. 00:08:16.830 --> 00:08:17.190 You really 00:08:17.190 --> 00:08:17.580 did. 00:08:17.670 --> 00:08:18.120 Yeah. 00:08:18.120 --> 00:08:19.531 I think it, it was the same thing. 00:08:19.531 --> 00:08:20.370 It was just mm-hmm. 00:08:20.610 --> 00:08:31.709 Happened to be, because I think I, I wasn't, I was new in hosting rooms and I'm always a follower more than a, leader most of my life, I can. 00:08:31.820 --> 00:08:32.541 Cooperate. 00:08:32.721 --> 00:08:34.041 I can do co-hosting. 00:08:34.071 --> 00:08:34.161 Mm-hmm. 00:08:34.401 --> 00:08:35.961 I can be a co-pilot or whatever. 00:08:36.140 --> 00:08:36.425 Right. 00:08:36.445 --> 00:08:38.310 I was nervous and then I think mm-hmm. 00:08:38.514 --> 00:08:39.504 We were both nervous. 00:08:39.570

--> 00:08:39.990 Mm-hmm. 00:08:40.225 --> 00:08:43.134 And then we were trying to be very professionals in our corner. 00:08:43.134 --> 00:08:43.375 Right. 00:08:43.735 --> 00:08:48.325 It's just kind of the charisma happened and then I gained confidence from that. 00:08:48.899 --> 00:08:52.919 Because your words, Michael, you really lift people up as well, because people 00:08:52.919 --> 00:08:53.519 tell me that. 00:08:53.639 --> 00:08:54.120 Yeah. 00:08:54.269 --> 00:09:04.200 And then I think it worked and then we both got getting confident and I mean at the end of the day, we were really trying to bring out the value, the knowledge. 00:09:04.590 --> 00:09:06.628 I think I'm trying to help the listeners. 00:09:07.538 --> 00:09:15.725 Understand something or open their eye on something that I experienced or I fought the way of making things right. 00:09:15.906 --> 00:09:23.831 And if my conclusion can, the wisdom, if you call it can help some other people in the field, I think that would be good for the whole picture because. 00:09:24.576 --> 00:09:24.936 Sure 00:09:24.936 --> 00:09:27.846 I worked in different hotels and then I see the same problems. 00:09:28.056 --> 00:09:28.326 Yeah. 00:09:28.326 --> 00:09:29.076 Different settings. 00:09:29.556 --> 00:09:29.796 Yeah. 00:09:29.796 --> 00:09:32.046 So, and we talked about those problems too. 00:09:32.096 --> 00:09:37.272 There were a lot of amazing rooms in food as religion, and I remember Maria. 00:09:37.692 --> 00:09:43.152 Was hosting one that was really about the culture of hospitality and the struggle of hospitality. 00:09:43.152 --> 00:09:45.762 I can't remember the title of it, but that was incredible. 00:09:46.211 --> 00:09:46.482 Yeah. 00:09:46.482 --> 00:09:49.302 That was another one, but there were so 00:09:49.302 --> 00:09:49.682 many, a lot. 00:09:49.682 --> 00:09:49.966 There's so many, uh, incredible. 00:09:49.997 --> 00:09:51.492 There's a lot of them. 00:09:51.672 --> 00:09:51.912 Yeah. 00:09:51.942 --> 00:09:52.122 Mm-hmm. 00:09:53.022 --> 00:09:58.542 One specific time, and I was so angry that I missed this. 00:09:59.257 --> 00:09:59.767 Room. 00:09:59.826 --> 00:10:02.002 And that was your room, the cooking. 00:10:02.002 --> 00:10:05.076 And it was January 29th, 2022. 00:10:05.076 --> 00:10:06.042 Oh, you got the exact date. 00:10:06.047 --> 00:10:06.607 Remember? 00:10:06.817 --> 00:10:07.716 Do you remember? 00:10:07.716 --> 00:10:08.677 I looked it up. 00:10:09.157 --> 00:10:15.336 I thought it was so amazing and somebody I know was making beef chow fun noodles. 00:10:15.937 --> 00:10:18.427 And that was your room. 00:10:19.237 --> 00:10:20.826 Can you tell me what happened? 00:10:20.826 --> 00:10:21.757 What did that feel like? 00:10:21.757 --> 00:10:23.586 Because that blew up. 00:10:24.907 --> 00:10:25.326 Yeah. 00:10:25.417 --> 00:10:25.716 Yeah. 00:10:26.966 --> 00:10:28.557 I was surprised as well because 00:10:28.562 --> 00:10:28.642 mm-hmm. 00:10:30.987 --> 00:10:41.752 I, a little backstory, I, I have a, a little cooking demo, I would say club locally, so I started doing cooking demos on the weekends. 00:10:41.841 --> 00:10:45.607 I mean, my weekend when I was working in the kitchen locally. 00:10:46.897 --> 00:10:47.917 Like at somebody's house. 00:10:48.127 --> 00:10:51.637 Like the, the owner of that house really liked to host a lot of different parties. 00:10:51.637 --> 00:10:51.727 Cool. 00:10:52.117 --> 00:10:57.767 And we met and he asked if I can, do some, you know, cooking demos, it'll be Mm-hmm. 00:10:58.007 --> 00:11:03.407 It's people of all backgrounds and professions have a connection. 00:11:03.407 --> 00:11:03.977 They like food. 00:11:04.607 --> 00:11:05.237 That's awesome. 00:11:05.507 --> 00:11:09.076 So I started teaching like Michelin caliber stuff. 00:11:09.347 --> 00:11:09.407 Wow. 00:11:09.617 --> 00:11:14.897 Which is amazing to the crowd, but it was not too valuable for them. 00:11:14.897 --> 00:11:18.017 I found out because they would be like, wow, just like, what? 00:11:18.047 --> 00:11:18.677 How, how you, that's 00:11:18.677 --> 00:11:19.007 great, 00:11:19.007 --> 00:11:19.487 but I'm not 00:11:19.487 --> 00:11:20.147 gonna do that. 00:11:20.222 --> 00:11:20.572 Right. 00:11:20.777 --> 00:11:21.076 Right. 00:11:21.076 --> 00:11:26.117 Like it adds not no value except for part that they Wow. 00:11:26.177 --> 00:11:27.076 The factor. 00:11:27.076 --> 00:11:27.287 Right. 00:11:27.887 --> 00:11:32.447 I kind of, my kind of recipes and. 00:11:32.937 --> 00:11:38.487 The way of cooking for people, because a lot of people that comes to the cooking demo is they're home cooks. 00:11:38.817 --> 00:11:38.907 Mm-hmm. 00:11:39.147 --> 00:11:41.997 Or they're not even a home cook, but I'm trying to get them to cook at home. 00:11:42.507 --> 00:11:42.657 Yeah. 00:11:42.657 --> 00:11:45.537 So I have to make everything simplified. 00:11:45.542 --> 00:11:46.076 Right, right. 00:11:46.076 --> 00:11:53.147 So, I think I went through the classical way of cooking, so I understand theory, in theory. 00:11:53.737 --> 00:11:59.917 What's the, what's the right, let's say order or right direction to approach an ingredient. 00:11:59.977 --> 00:12:00.067 Mm-hmm. 00:12:00.397 --> 00:12:06.617 But there's also a, I, I don't like to put the word shortcut because I don't like people taking shortcuts, but 00:12:06.977 --> 00:12:07.307 yeah, 00:12:07.697 --> 00:12:08.747 a lot of people, they. 00:12:09.826 --> 00:12:10.456 More efficient. 00:12:10.607 --> 00:12:11.267 More efficient. 00:12:11.267 --> 00:12:11.507 Way 00:12:11.747 --> 00:12:13.007 more efficient way. 00:12:13.307 --> 00:12:15.977 Because you have to understand like the chemistry of that Yes. 00:12:15.977 --> 00:12:17.117 Particular ingredient. 00:12:17.357 --> 00:12:17.537 Yes. 00:12:17.567 --> 00:12:20.897 Because there's not always one way to do one thing. 00:12:21.047 --> 00:12:25.907 There's different ways when you understand the

chemistry and understand the recipe. 00:12:25.907 --> 00:12:30.797 So my point is, I, I took those like part recipes. 00:12:31.097 --> 00:12:31.247 Mm-hmm. 00:12:31.487 --> 00:12:32.147 And I simplified them. 00:12:32.687 --> 00:12:32.927 Okay, 00:12:33.027 --> 00:12:36.627 I would, I would give an example, French braised beef dish. 00:12:36.716 --> 00:12:36.807 Mm-hmm. 00:12:36.867 --> 00:12:37.797 It takes a long time, right? 00:12:37.797 --> 00:12:40.322 You have to make the stock, you have to, reduce the stock, right? 00:12:40.357 --> 00:12:42.697 You have to caramelize your onions, you have to 00:12:42.697 --> 00:12:43.057 mm-hmm. 00:12:43.112 --> 00:12:47.897 Cook the meal product, cook everything down, wine and everything until you get. 00:12:48.512 --> 00:12:49.262 The perfect dish. 00:12:49.262 --> 00:12:49.562 Right, 00:12:49.831 --> 00:12:50.072 right. 00:12:50.102 --> 00:12:57.032 But for home coke, yeah, they, they like the recipe and they like how it tastes, but they will never do it because it, it's so many steps. 00:12:57.032 --> 00:12:57.122 It's 00:12:57.122 --> 00:12:57.902 too complex. 00:12:57.902 --> 00:12:58.367 Yeah, yeah. 00:12:58.502 --> 00:12:58.802 Yeah. 00:12:58.802 --> 00:13:26.701 So I'm not promoting any brands, but if you find some organic canned soups where there's not a lot of, weird stuff on it, just the most natural, can soup, you could find some french onion soup that is more natural and then you can go to Organic supermarkets to get vegetable juice, just like the V eight vegetable juice, but without the, all the additives and all the chemicals and stuff, but like the more natural ones. 00:13:26.942 --> 00:13:35.732 So what you do is you get a can of French and soup, some vegetable juice and some wine, buy 'em together and make that same sauce. 00:13:35.852 --> 00:13:35.942 Nice. 00:13:36.451 --> 00:13:36.692 Oh, 00:13:36.692 --> 00:13:38.882 I get that right for the beef. 00:13:39.152 --> 00:13:42.002 And that saved you maybe two hours. 00:13:42.002 --> 00:13:42.451 Right? 00:13:42.502 --> 00:13:46.282 My point is, I, the backstory is I started the cooking demo. 00:13:46.312 --> 00:13:46.402 Mm-hmm. 00:13:46.642 --> 00:13:52.341 And I added the value because I simplify someone's everyday test and I felt good about it. 00:13:52.341 --> 00:13:52.432 Right. 00:13:52.732 --> 00:13:58.042 So in that channel, in, in the beef ch and episode, yes. 00:13:58.042 --> 00:14:00.512 I, yeah, I went into the same technique. 00:14:00.836 --> 00:14:01.127 Okay. 00:14:01.232 --> 00:14:01.562 Yeah. 00:14:01.802 --> 00:14:08.897 So I, I. Because I don't just simplify for the task purposes. 00:14:09.107 --> 00:14:09.227 Mm-hmm. 00:14:09.527 --> 00:14:11.086 You have, it also has to taste good. 00:14:11.777 --> 00:14:20.387 So I kind of started speaking about the foundation of beef sheen, like what aspect that you have to have in there. 00:14:20.387 --> 00:14:20.397 Mm-hmm. 00:14:20.956 --> 00:14:25.297 But how you, how you can do that at home, like very, in a simple way. 00:14:25.302 --> 00:14:25.902 That's really cool. 00:14:26.402 --> 00:14:27.782 And so I think. 00:14:29.362 --> 00:14:31.792 Like a quarter towards the, the session. 00:14:32.482 --> 00:14:32.632 Mm-hmm. 00:14:33.862 --> 00:14:37.341 One of the, more influential person in Clubhouse. 00:14:37.341 --> 00:14:37.402 Yeah. 00:14:37.402 --> 00:14:40.672 I think she heard the value that's in the recipe. 00:14:40.732 --> 00:14:40.822 Mm-hmm. 00:14:41.062 --> 00:14:42.412 And she pulled a lot of people in. 00:14:43.102 --> 00:14:44.302 So how many people? 00:14:44.302 --> 00:14:48.862 Because in general we might have maybe 20, 30 people in a room. 00:14:48.862 --> 00:14:50.482 Sometimes a little bit more than that. 00:14:50.902 --> 00:14:51.201 Right. 00:14:51.201 --> 00:14:52.102 How many people showed up? 00:14:53.677 --> 00:14:55.206 I don't remember the numbers correctly. 00:14:55.387 --> 00:14:55.716 Big, 00:14:55.716 --> 00:14:55.987 maybe. 00:14:56.107 --> 00:14:56.347 Yeah. 00:14:56.347 --> 00:14:58.027 It was like 600, right? 00:14:58.267 --> 00:14:58.956 Yeah. 00:14:59.107 --> 00:15:05.137 That's biggest room food is religion ever had, so congratulations for that. 00:15:05.142 --> 00:15:05.977 That was pretty cool. 00:15:06.187 --> 00:15:06.787 That was cool. 00:15:06.817 --> 00:15:06.997 Yeah. 00:15:07.002 --> 00:15:07.201 Mm-hmm. 00:15:08.512 --> 00:15:15.081 And so the FI think one of the founders showed up and they brought a bunch of people and that was pretty powerful and I missed it. 00:15:15.081 --> 00:15:15.142 Yeah. 00:15:15.232 --> 00:15:18.442 Oh God, I would've loved to be there with you and celebrate, man. 00:15:18.472 --> 00:15:18.922 Yeah. 00:15:18.922 --> 00:15:20.632 I really wish I had been there. 00:15:21.052 --> 00:15:23.451 It's just a good, great like validation of 00:15:23.451 --> 00:15:23.872 mm-hmm. 00:15:24.772 --> 00:15:31.282 Not just my skill because I want to add value in a way of simplifying people's life. 00:15:31.461 --> 00:15:31.792 Right? 00:15:31.852 --> 00:15:34.461 I think with that thought, it validates it and 00:15:34.461 --> 00:15:34.701 yeah. 00:15:34.701 --> 00:15:35.242 That's awesome. 00:15:35.572 --> 00:15:35.932 Yeah. 00:15:36.022 --> 00:15:38.091 Drive me to keep doing more. 00:15:38.872 --> 00:15:52.112 What we wanna talk about is right now, what you're doing now, so how did your journey into food and entrepreneurship truly begin, and when did it become more than just job? 00:15:53.362 --> 00:15:53.872 Food. 00:15:55.222 --> 00:16:11.637 I think I mentioned it before, it was never a job for me because I, I remember I start out at the Mandarin Oriental as a cook and a lot of my peers, they, I would say, I wouldn't say a lot, but there was, there were a few peers mm-hmm. 00:16:11.922 --> 00:16:19.542 That went from back of the house to front of the house because they saw how many, how much tips or, you know, oh yeah. 00:16:19.932 --> 00:16:20.352 Money.

00:16:21.162 --> 00:16:26.287 These, uh, servers, runners, or, busers can make mm-hmm. 00:16:26.567 --> 00:16:27.127 Compared to a cook. 00:16:27.187 --> 00:16:27.607 Mm-hmm. 00:16:27.692 --> 00:16:31.032 Because we're all, I think at the time, we're making $18 an hour. 00:16:31.422 --> 00:16:31.722 Yeah. 00:16:32.112 --> 00:16:33.792 And it was nothing after tax. 00:16:33.792 --> 00:16:34.062 It's like. 00:16:34.211 --> 00:16:35.081 Two grand. 00:16:35.862 --> 00:16:36.222 I know 00:16:36.701 --> 00:16:43.242 a server easily at a five star hotel, they would make five, $600 in tips per night. 00:16:43.602 --> 00:16:44.622 Oh, that's insane. 00:16:44.862 --> 00:16:46.692 You have to go through that mentality. 00:16:46.692 --> 00:16:47.022 Right? 00:16:47.352 --> 00:16:51.912 I keep on saying to myself, Hey Steven, you're not just looking for a job. 00:16:52.032 --> 00:16:54.461 You're kind of building a foundation for a career. 00:16:54.522 --> 00:16:54.822 Yes, 00:16:54.822 --> 00:16:54.831 yes. 00:16:54.882 --> 00:16:58.782 Because to I say to myself, A job can always be replaced. 00:16:59.362 --> 00:17:03.142 Technology can replace a career is it's more sustainable, right? 00:17:03.147 --> 00:17:03.297 Mm-hmm. 00:17:03.591 --> 00:17:09.041 I fought through that time to not thinking about just making money at the moment. 00:17:09.281 --> 00:17:10.031 Sorry, the question. 00:17:10.211 --> 00:17:11.771 Food was never just a job. 00:17:11.951 --> 00:17:16.541 It was more of a career, more of, I would say it, it was more of a identity. 00:17:17.172 --> 00:17:17.471 okay. 00:17:17.831 --> 00:17:20.291 Because I, I trained seriously, right? 00:17:20.426 --> 00:17:24.777 I put in the sweat and then I became an executive chef. 00:17:25.346 --> 00:17:28.201 I. Push through, high pressure kitchens. 00:17:28.741 --> 00:17:33.721 And for a long time I thought, success meant me mastering techniques. 00:17:33.811 --> 00:17:37.442 Of course, earning titles, that's, I mean, that's normal for a lot of people, right? 00:17:37.711 --> 00:17:42.102 Mastering techniques, something people don't know you can do, something people cannot do. 00:17:42.701 --> 00:17:44.037 And then earning the title right? 00:17:44.037 --> 00:17:50.051 But over time, especially, we were talking about the pandemics, I realized something that. 00:17:51.777 --> 00:17:57.626 The thing is you can build your entire life on a platform that you do not own. 00:17:58.436 --> 00:17:58.676 Mm. 00:17:58.676 --> 00:17:59.696 That's what I realized. 00:18:00.236 --> 00:18:00.626 Okay. 00:18:01.196 --> 00:18:07.376 Because in the old Chinese saying, there's saying that as long as you work hard, you won't starve. 00:18:08.006 --> 00:18:12.686 But when the pandemic happened, every hotel on the strip closed. 00:18:13.376 --> 00:18:13.916 That's right. 00:18:14.636 --> 00:18:17.426 So what about working hard because mm-hmm. 00:18:17.756 --> 00:18:19.346 When there's no platform for you to work hard, didn't 00:18:19.346 --> 00:18:19.736 matter. 00:18:20.111 --> 00:18:20.682 Didn't matter. 00:18:21.371 --> 00:18:23.381 You can build your entire life on a platform. 00:18:23.381 --> 00:18:24.521 You do not own that. 00:18:24.521 --> 00:18:25.361 That's what I learned. 00:18:25.361 --> 00:18:25.391 Okay. 00:18:25.481 --> 00:18:30.636 Because restaurant, they close contracts will end and system changes the time. 00:18:30.856 --> 00:18:31.276 Mm-hmm. 00:18:31.356 --> 00:18:38.291 So the pandemic was a wake up call because that was time that I realized it's scary not to have control over something. 00:18:38.831 --> 00:18:39.071 Yep. 00:18:39.081 --> 00:18:39.951 That was a wake up call. 00:18:40.001 --> 00:18:44.201 So my journey shifted from being just excelling in the kitchen. 00:18:45.567 --> 00:18:50.787 I turned into building systems and relationship outside of the kitchen. 00:18:51.326 --> 00:18:51.446 Hmm. 00:18:51.476 --> 00:19:02.547 So entrepreneurship, community building, and then for me to understand money a little bit more, and sustainability 00:19:03.146 --> 00:19:03.386 mm-hmm. 00:19:03.746 --> 00:19:06.151 Of career or my life in general. 00:19:06.686 --> 00:19:10.716 I started to ask, myself bigger questions because now. 00:19:12.037 --> 00:19:14.706 I mean, food is still my foundation, but ownership. 00:19:14.706 --> 00:19:14.736 Oh 00:19:14.736 --> 00:19:14.916 yeah. 00:19:15.606 --> 00:19:16.026 Leverage. 00:19:16.031 --> 00:19:16.581 It's in your soul. 00:19:16.692 --> 00:19:16.981 Yeah. 00:19:17.101 --> 00:19:18.756 It's in, well, you can't get rid of that, 00:19:18.966 --> 00:19:21.396 but ownership, leverage, and long-term thinking. 00:19:21.426 --> 00:19:21.516 Mm-hmm. 00:19:21.756 --> 00:19:23.356 I mean, that's kind of the evolution. 00:19:23.716 --> 00:19:24.106 Okay. 00:19:24.346 --> 00:19:25.067 Fantastic. 00:19:25.096 --> 00:19:25.276 Yeah. 00:19:25.726 --> 00:19:30.916 What did entrepreneurship expose about you that you weren't prepared for? 00:19:31.006 --> 00:19:33.256 Like I said, I had to learn more about money. 00:19:34.067 --> 00:19:34.336 Right. 00:19:34.396 --> 00:19:34.516 Okay. 00:19:34.576 --> 00:19:38.146 And I think exposure was, 00:19:38.146 --> 00:19:39.976 did you feel vulnerable about anything? 00:19:41.057 --> 00:19:43.006 I actually had a talk with. 00:19:43.547 --> 00:19:50.456 One of my friend that I haven't seen for a long time, I, I just met him at the restaurant and we were like, Hey, long time no see, blah, blah, blah. 00:19:50.516 --> 00:19:53.966 And then I told him I left the job, I'm doing something on my own. 00:19:54.146 --> 00:19:54.236 Mm-hmm. 00:19:54.476 --> 00:19:56.516 And then he's also a chef as well. 00:19:56.846 --> 00:20:59.207 And then he, he told me, oh, how the hell, I'm so proud of you, I envy you, because now you don't have a set schedule. 00:20:59.207 --> 00:20:59.297 Mm-hmm. 00:20:59.656 --> 00:21:02.182 We would say normal nine to five, but we're not nine to five.

00:21:02.241 --> 00:21:03.886 But you don't have a set schedule. 00:21:04.037 --> 00:21:05.987 You're, you have freedom, blah, blah, blah. 00:21:06.257 --> 00:21:07.542 And I told him, like, me and you. 00:21:08.402 --> 00:21:09.001 Or both. 00:21:09.122 --> 00:21:11.221 Imagine that we're both lions, right? 00:21:11.521 --> 00:21:13.711 With a job, you're kind of in a zoo, right? 00:21:14.102 --> 00:21:16.142 You get fed every day. 00:21:16.412 --> 00:21:16.501 Mm-hmm. 00:21:16.741 --> 00:21:18.271 No matter what as a lion, right? 00:21:18.392 --> 00:21:18.872 In a zoo. 00:21:19.352 --> 00:21:19.622 Sure. 00:21:19.922 --> 00:21:26.281 And compared to entrepreneurship, you're a lion in the wild, you're free, but nothing's guaranteed. 00:21:26.461 --> 00:21:27.362 You have to hunt for it. 00:21:27.812 --> 00:21:32.251 So that sense of vulnerability, I think comes from the un unstable. 00:21:33.542 --> 00:21:33.872 Right? 00:21:33.997 --> 00:21:34.417 Mm-hmm. 00:21:34.562 --> 00:21:39.481 And before you reach the light, it's like before you reach the light, you're, you feel lost, right? 00:21:39.692 --> 00:21:40.892 Am I doing this correctly? 00:21:41.342 --> 00:21:46.052 Am I setting myself up correctly for, the success that I wanted? 00:21:47.552 --> 00:21:48.721 And then so forth. 00:21:48.781 --> 00:21:49.052 Yeah. 00:21:49.802 --> 00:21:52.711 Was there anything, was there any kind of catalyst that. 00:21:54.227 --> 00:21:58.307 Made you pivot from being a chef to truly being an entrepreneur. 00:21:58.366 --> 00:22:02.027 Was there something like a defining moment, anything that happened? 00:22:03.167 --> 00:22:10.576 To you that you said, that's it, I'm making this move and I'm, I'm leaving and I'm gonna, I'm gonna make this move full-time. 00:22:10.636 --> 00:22:10.937 Yep. 00:22:11.116 --> 00:22:11.896 It's health. 00:22:12.406 --> 00:22:13.277 That's what I thought. 00:22:13.277 --> 00:22:13.636 Yeah. 00:22:13.697 --> 00:22:14.086 Yes. 00:22:14.237 --> 00:22:17.146 Mental health and also, physical health because mm-hmm. 00:22:17.153 --> 00:22:25.277 When I was working at my last job, I filled in the spot for executive chefs of the restaurants mm-hmm. 00:22:25.517 --> 00:22:26.537 That are inside the hotel. 00:22:26.687 --> 00:22:26.866 Right. 00:22:26.866 --> 00:22:31.277 No matter if it's the turnover rate, if it's the applications. 00:22:32.432 --> 00:22:34.392 So I pop in, different restaurants, 00:22:34.392 --> 00:22:38.862 so you're like floating from different restaurants, so you have to pivot right on the fly. 00:22:38.892 --> 00:22:39.432 Wow. 00:22:39.582 --> 00:22:39.852 Yeah. 00:22:39.852 --> 00:22:42.402 That's even more intense than just being a chef. 00:22:42.402 --> 00:22:42.882 That's, oh my God. 00:22:42.882 --> 00:22:45.342 So when you put it on fires kind of here and there, right? 00:22:45.342 --> 00:22:45.432 Sure. 00:22:45.701 --> 00:22:47.622 So, little backstory. 00:22:47.622 --> 00:22:58.312 During New Year's Eve morning, we had an in Italian restaurant that never serves brunch because finite restaurants mostly just operate, nighttime. 00:22:59.346 --> 00:23:03.366 So that, morning they decided, oh, this year we're gonna do brunch. 00:23:03.997 --> 00:23:07.757 But the Italian chefs, European chefs, they're very hands-on. 00:23:08.146 --> 00:23:08.237 Mm-hmm. 00:23:08.477 --> 00:23:13.086 They're not the expo that you see in most, American style restaurants. 00:23:13.537 --> 00:23:16.356 They like to touch the food, taste the food, which I think I agree with. 00:23:16.567 --> 00:23:18.307 But Vegas is such a high volume. 00:23:18.312 --> 00:23:18.711 Mm-hmm. 00:23:18.846 --> 00:23:21.757 That you have to be quarterbacking a lot of stuff. 00:23:21.757 --> 00:23:24.307 You have to be the general of the ship. 00:23:25.057 --> 00:23:26.707 So at. 00:23:28.221 --> 00:23:36.231 On, on New Year's Eve morning, we, we had I think, three chefs that are scheduled to do the brunch. 00:23:36.951 --> 00:23:39.052 Two sous chef and the main executive chef. 00:23:39.501 --> 00:23:46.687 And I thought everything would be handled right because you have three chefs there, but they're still not used to the brunch kind of. 00:23:47.287 --> 00:23:47.767 Flow. 00:23:48.366 --> 00:23:48.697 Oh wow. 00:23:48.697 --> 00:23:50.826 So I walked by trying to say hi to everyone. 00:23:52.027 --> 00:23:53.886 I thinking everything would be okay. 00:23:53.886 --> 00:23:54.247 Right? 00:23:54.487 --> 00:23:59.406 And then the runners was like, chef, can you stay here where it's going down? 00:23:59.947 --> 00:24:00.636 I was like, what? 00:24:01.836 --> 00:24:05.126 So I was pulled in and then I had to, organize everything. 00:24:05.217 --> 00:24:08.427 So my point is I was putting out fire and. 00:24:09.507 --> 00:24:11.487 I would say I'm a very responsible person. 00:24:11.487 --> 00:24:14.392 I don't just work and then, oh, it's time to go home. 00:24:14.392 --> 00:24:14.792 Mm-hmm. 00:24:14.876 --> 00:24:18.507 I still think about my job when I'm off work and stuff like that. 00:24:18.596 --> 00:24:24.356 So I would say every time I really get a day off, I would feel like my whole body like. 00:24:25.122 --> 00:24:30.642 When I wake up the morning of my day off, right, I, I felt like my whole body is like oxidating. 00:24:31.092 --> 00:24:34.342 I'm about to get, the pre fever kind of feeling. 00:24:34.402 --> 00:24:36.292 Your throat kind of feels slimy and 00:24:36.292 --> 00:24:37.072 mm-hmm. 00:24:37.077 --> 00:24:39.562 Your whole body feels like sore and 00:24:39.771 --> 00:24:40.312 Oh yeah. 00:24:40.612 --> 00:24:47.572 Your, every part of your cell is attacked by different free radicals and then oxidizing, 00:24:47.932 --> 00:24:50.302 and you're not, you're not motivated to do much. 00:24:51.007 --> 00:24:51.336 Yeah. 00:24:51.366 --> 00:24:52.777 Because you gotta go back to work. 00:24:52.957 --> 00:24:53.317 Yeah. 00:24:53.406 --> 00:24:53.646 Yeah. 00:24:53.652 -->

00:24:57.846 And, and so you, you just wanna lay down and you don't really get time to relax. 00:24:58.027 --> 00:24:58.267 Yeah. 00:24:59.076 --> 00:24:59.287 Yep. 00:24:59.707 --> 00:24:59.826 I can 00:24:59.826 --> 00:25:00.096 relate 00:25:00.336 --> 00:25:02.167 that one day I was like, yeah. 00:25:02.497 --> 00:25:04.896 So I would, I would recommend, side income or not. 00:25:04.957 --> 00:25:09.856 Because if you don't have savings or, financially support. 00:25:10.531 --> 00:25:11.802 Supportive, sources. 00:25:11.892 --> 00:25:12.731 It's hard to pivot. 00:25:13.602 --> 00:25:15.011 Yeah, that makes sense, 00:25:15.072 --> 00:25:15.342 right? 00:25:15.342 --> 00:25:19.122 Because entrepreneurship, you do not make any money until you make money, right? 00:25:19.572 --> 00:25:19.662 Mm-hmm. 00:25:19.991 --> 00:25:20.832 It takes time. 00:25:20.892 --> 00:25:21.312 Yeah. 00:25:21.312 --> 00:25:22.211 Yeah, it takes time. 00:25:22.451 --> 00:25:25.211 So you've built businesses beyond the kitchen. 00:25:25.392 --> 00:25:30.731 What is your definition of success in what you're doing now? 00:25:30.731 --> 00:25:32.142 What makes you feel successful? 00:25:32.951 --> 00:25:38.382 I think, uh, like I said earlier in my career, success was titles. 00:25:38.382 --> 00:25:38.622 Right? 00:25:38.626 --> 00:25:38.687 Right. 00:25:38.741 --> 00:25:42.372 Titles are, are validation because, and recognition, right? 00:25:42.642 --> 00:25:42.731 Mm-hmm. 00:25:42.971 --> 00:25:47.471 And, and being the, the best, the most knowledgeable, the best cook in the room. 00:25:47.862 --> 00:25:52.067 I think now, as you can tell, success is freedom, right? 00:25:52.167 --> 00:25:52.586 Mm-hmm. 00:25:52.747 --> 00:25:59.231 Freedom of time, freedom of decision, freedom to choose who I work with and. 00:25:59.967 --> 00:26:07.497 So honestly, success also means building something that doesn't collapse if I step away for a week, right? 00:26:07.886 --> 00:26:07.917 Okay. 00:26:08.156 --> 00:26:12.537 I, I think because chefs are trained to grind, right? 00:26:12.747 --> 00:26:16.376 We're trained to be proud of the, uh, exhaustion, right? 00:26:16.437 --> 00:26:16.677 Mm-hmm. 00:26:17.037 --> 00:26:19.017 But long term, that's not sustainable, 00:26:19.437 --> 00:26:19.767 right? 00:26:20.067 --> 00:26:22.707 So my definition of success matured. 00:26:23.592 --> 00:26:26.592 From hustle to structure. 00:26:26.771 --> 00:26:27.102 Right. 00:26:27.672 --> 00:26:29.442 From talent to systems. 00:26:30.102 --> 00:26:30.582 Mm. 00:26:31.062 --> 00:26:31.241 Okay. 00:26:31.241 --> 00:26:33.162 So from survival to strategies? 00:26:33.582 --> 00:26:34.241 Mm. 00:26:34.451 --> 00:26:34.961 Yeah. 00:26:35.201 --> 00:26:35.802 That's brilliant. 00:26:35.981 --> 00:26:36.132 Yeah. 00:26:36.162 --> 00:26:36.672 Okay, 00:26:36.672 --> 00:26:36.682 great. 00:26:36.822 --> 00:26:36.942 Yeah. 00:26:38.112 --> 00:26:41.261 As you step into this next chapter with entrepreneurship. 00:26:42.237 --> 00:26:46.737 You're also coming on as a cohost with  Voice4Chefs again. 00:26:46.767 --> 00:26:47.096 Yes. 00:26:47.096 --> 00:26:48.687 I'm so excited about seeing 00:26:48.687 --> 00:26:49.167 Excited. 00:26:49.167 --> 00:26:49.616 Yes, 00:26:49.646 --> 00:26:50.517 very excited. 00:26:50.636 --> 00:26:57.477 So what excites you most about that and what kind of impact do you wanna make through these conversations that we have with chefs? 00:26:57.927 --> 00:27:05.817 I think what excites me would be these conversations, creating more depth. 00:27:06.912 --> 00:27:13.511 Because we do not want to surface level chef interviews that everyone will know the answer of. 00:27:13.662 --> 00:27:18.221 We wanna talk to chefs that are working on sustainability. 00:27:18.552 --> 00:27:18.642 Mm-hmm. 00:27:19.182 --> 00:27:26.892 Because sustainability is be beyond a trendy buzzword because it's really being responsible. 00:27:26.892 --> 00:27:29.562 Like in in your heart, you want to. 00:27:30.701 --> 00:27:31.632 Make a change, right? 00:27:31.961 --> 00:27:32.082 Mm-hmm. 00:27:32.322 --> 00:27:36.251 So these conversations would be very exciting and valuable. 00:27:36.521 --> 00:27:36.852 Cool. 00:27:37.542 --> 00:27:37.991 Very cool. 00:27:38.382 --> 00:27:50.922 We interview with some chefs that are also entrepreneurs, so get an insight of what ownership really looks like because a lot of chefs, unfortunately, a lot of chefs, they open restaurants and fail because True. 00:27:50.922 --> 00:27:56.142 They just want to put showcase what they, their talent is, they don't think about the numbers. 00:27:56.142 --> 00:27:56.442 They don't 00:27:56.507 --> 00:27:56.747 mm-hmm. 00:27:56.886 --> 00:27:59.802 Do the data analysts. 00:28:00.987 --> 00:28:02.697 And then it's a business, right? 00:28:02.757 --> 00:28:10.557 Having conversations with chefs that are entrepreneurs can really give insights of what ownership really looks like, right? 00:28:10.856 --> 00:28:19.467 And I think also chefs can, you know, kind of learn, or they can hear how they can protect themselves financially, right? 00:28:19.471 --> 00:28:19.872 Mm-hmm. 00:28:20.172 --> 00:28:25.467 And maybe how food connects to the community and eventually leaves a legacy for it. 00:28:26.201 --> 00:28:28.062 Them as a in individual, right? 00:28:28.602 --> 00:28:33.491 So there are so many talented chefs who never learn business structure like say mm-hmm. 00:28:33.731 --> 00:28:36.672 And then there's entrepreneurs who don't understand craft. 00:28:37.241 --> 00:28:41.652 So if the podcast can bridge the gap, I love it. 00:28:41.832 --> 00:28:42.612 It's powerful. 00:28:42.642 --> 00:28:43.302 It's powerful. 00:28:44.172 --> 00:28:53.832 With you being our co-host, you're gonna hold me accountable to that, which I absolutely love because I can learn a lot from you, just like you can learn a lot from me. 00:28:53.832 --> 00:28:53.922 Same. 00:28:53.981 --> 00:28:54.432 Yes.

00:28:54.612 --> 00:28:54.942 Yeah. 00:28:54.942 --> 00:28:55.362 It's so we're 00:28:55.362 --> 00:28:56.261 bridging the gap already. 00:28:56.832 --> 00:28:57.491 I love it. 00:28:57.552 --> 00:28:58.932 Oh my gosh, I love it. 00:28:59.352 --> 00:29:02.412 And the energy and the positivity that we can put out to the world. 00:29:02.442 --> 00:29:02.781 Yes, yes. 00:29:02.802 --> 00:29:03.731 Inspire people. 00:29:03.731 --> 00:29:04.122 Agreed. 00:29:04.781 --> 00:29:05.802 Is powerful. 00:29:06.162 --> 00:29:10.781 So 10 years from now, what do you hope people say about Chef Steven? 00:29:10.781 --> 00:29:12.642 Not just professionally but personally? 00:29:13.886 --> 00:29:18.507 Honestly, I want 10 years from now, I think even one year from now. 00:29:18.567 --> 00:29:26.757 I just want to build structures and systems where people can be successful and they don't need to mention about me. 00:29:26.846 --> 00:29:30.567 I can be the ghost because I, I think, uh. 00:29:32.396 --> 00:29:35.606 Expectation and repetition comes with responsibility. 00:29:35.757 --> 00:29:41.217 It's not saying I don't like responsibility, but being free Uhhuh life. 00:29:41.307 --> 00:29:49.467 I think it's more, I wouldn't say internal life as in going to Hawaii or The Bahamas every day, but like I mentioned before, the freedom to choose. 00:29:49.977 --> 00:29:51.687 You can say no to a lot of people. 00:29:52.076 --> 00:29:55.197 You don't have that responsibility to obligate. 00:29:56.052 --> 00:30:01.872 I think true everyone's life is, at the end of the day, it is short-lived when, when you get there, right? 00:30:01.902 --> 00:30:01.991 Mm-hmm. 00:30:02.231 --> 00:30:12.221 And then you just, you don't want to, you know, sacrifice time with family and, and your loved ones and maybe new interests that freedom can bring. 00:30:12.582 --> 00:30:12.761 Mm-hmm. 00:30:13.031 --> 00:30:15.402 I think, uh, I hope 10 years from now. 00:30:16.632 --> 00:30:31.662 Not to care about what they say about me as a person, but if I left a legacy for other chefs to also really realize life is more important, I think that would be a major milestone. 00:30:31.662 --> 00:30:32.021 Right. 00:30:32.862 --> 00:30:35.412 Maybe we can do some of that on the podcast together. 00:30:35.442 --> 00:30:35.832 Yeah. 00:30:36.432 --> 00:30:37.872 That would be powerful. 00:30:38.082 --> 00:30:38.352 Yes. 00:30:38.356 --> 00:30:40.182 And pur and purposeful, right? 00:30:40.332 --> 00:30:40.842 Yeah, I think so. 00:30:40.902 --> 00:30:41.201 Yeah. 00:30:41.261 --> 00:30:41.652 Cool. 00:30:42.162 --> 00:30:44.802 So as we move on, we're gonna do a lightning round. 00:30:44.802 --> 00:30:47.292 We haven't done that before, but I thought this would be fun. 00:30:47.471 --> 00:30:47.802 Yes. 00:30:47.862 --> 00:30:48.432 Are you ready? 00:30:48.552 --> 00:30:49.991 Take a drink and get ready. 00:30:50.052 --> 00:30:50.382 Yep. 00:30:50.652 --> 00:30:51.132 Alright. 00:30:51.701 --> 00:30:54.971 One word that describes your leadership style. 00:30:55.542 --> 00:30:56.112 Sympathy. 00:30:57.642 --> 00:30:57.942 Okay. 00:30:58.932 --> 00:31:00.701 The biggest risk you've ever taken. 00:31:01.872 --> 00:31:02.771 Entrepreneurship, 00:31:03.701 --> 00:31:04.542 I can tell. 00:31:05.082 --> 00:31:05.382 Proud. 00:31:05.741 --> 00:31:06.461 Proud of you. 00:31:06.642 --> 00:31:07.692 Very proud of you. 00:31:08.352 --> 00:31:10.092 A mistake that made you better? 00:31:10.241 --> 00:31:11.741 A mistake that made me better. 00:31:12.312 --> 00:31:16.872 That I moved out here to Vegas from, from the Bay Area. 00:31:18.822 --> 00:31:19.812 Away from my family. 00:31:19.961 --> 00:31:20.052 Yeah. 00:31:20.292 --> 00:31:21.402 Ah, okay. 00:31:22.062 --> 00:31:24.132 Something that's non-negotiable. 00:31:24.521 --> 00:31:25.392 Non-negotiable. 00:31:25.392 --> 00:31:28.122 In your kitchen or in entrepreneurship, 00:31:29.531 --> 00:31:30.372 in honesty. 00:31:31.211 --> 00:31:31.692 Love it. 00:31:31.812 --> 00:31:32.382 Love it. 00:31:33.372 --> 00:31:34.122 One habit. 00:31:34.826 --> 00:31:36.567 In your life that keeps you sharp, 00:31:37.856 --> 00:31:40.586 just being on top of the trend. 00:31:40.707 --> 00:31:42.807 Something chefs don't talk about enough 00:31:42.866 --> 00:31:43.527 mental health. 00:31:44.366 --> 00:31:44.787 Love it. 00:31:45.717 --> 00:31:47.727 If you weren't in food, what would you be doing? 00:31:47.846 --> 00:31:48.672 I would probably be a singer. 00:31:49.767 --> 00:31:50.547 Oh wow. 00:31:50.697 --> 00:31:51.386 Awesome. 00:31:51.777 --> 00:31:54.237 Okay, and then finish this sentence, 00:31:54.447 --> 00:31:56.757 legacy means to guide. 00:31:57.027 --> 00:31:57.267 Okay. 00:31:57.567 --> 00:31:58.287 Fantastic. 00:31:58.287 --> 00:32:00.507 Any last words about this episode? 00:32:00.507 --> 00:32:03.906 Any last words you wanna say out to the world of Voice4chefs? 00:32:03.927 --> 00:32:05.007 'cause we're now global 00:32:05.096 --> 00:32:06.237 understanding Kitchen, right? 00:32:06.237 --> 00:32:08.007 The intensity, the ego. 00:32:08.307 --> 00:32:08.576 Yep. 00:32:08.846 --> 00:32:09.507 The craft. 00:32:09.896 --> 00:32:11.156 But I also understand. 00:32:11.667 --> 00:32:15.626 Business models now ownership and long-term positioning. 00:32:15.717 --> 00:32:19.646 I would be very excited if in the future we can interview more chefs. 00:32:19.707 --> 00:32:25.856 That brings conversation for listeners to actually learn in the kitchen. 00:32:26.667 --> 00:32:32.187 What leverages, what is the possible risk when you own a restaurant? 00:32:32.247 --> 00:32:32.336 Mm-hmm. 00:32:32.757 --> 00:32:36.356 And are they building something scalable or just sustainable? 00:32:38.082 --> 00:32:40.211 Are they building income or just equity? 00:32:40.302 --> 00:32:55.721 I care a lot about, when we bring up the word legacy, it's not just what dishes are we known for, but what are we building that actually would last and brings us freedom to actually live our life? 00:32:55.902 --> 00:32:57.967 I think that kind of lens. 00:32:58.947 --> 00:33:02.667 It's something I naturally would bring into every conversation. 00:33:02.876 --> 00:33:07.047 Well, chef Steven, thanks for being our guest, but also thanks for being my cohost Yes. 00:33:07.646 --> 00:33:12.386 Partner in crime and I'm so excited about moving forward with this. 00:33:12.417 --> 00:33:13.227 Very excited.