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Hi everyone, and welcome to another episode of Version one, a podcast where interesting people come to talk about their creative process, imposter syndrome, inspiration, failures along the way and much more.
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I'm your host Waverly, and you can follow the show on Instagram at version one podcast and subscribe to our substack version one podcast.substack.com.
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You can also find me on buy me a coffee.com/waverly
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coleville if you wanna support the show.
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You can listen to this episode wherever you get your podcast, or head over to YouTube to watch the video version.
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Remember to leave us a nice review and rate us five stars.
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All right, let's get into the episode.
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All righty, everybody.
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I am here with my guest this week.
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Chef Corso, the founder of Outdoor Eids, chef Corso, welcome to the show.
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Thank you so much for having me.
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Excited to, to chat with you here today.
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Yes, I'm so excited to chat with you as well.
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Could we just start with having you introduce yourself for the audience please? Absolutely.
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So my name's Chef Corso.
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I'm head chef and founder of Outdoor Eats.
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I'm a classically trained chef turned outdoor cooking expert, and it's my mission to help all of us eat well outdoors.
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So, uh, I run a company called Outdoor Eats, where we create simple, easy recipes that you can make on any outdoor adventure.
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I'm also author of a handy pocket sized cookbook series called Trail Meals and also host of a nationally airing TV show called Outdoor Eats tv, where I get to travel around the country and around the world and, uh, have different adventures, food adventures, uh, travel adventures, and teach you how to cook along the way.
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That's awesome.
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I'm so excited to dig into all of that with you.
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Um, when you were a kid, were you always, uh, like food and outdoors inclined? Like, what did you wanna be when you grew up? Yeah, so I, I think for the, the, the food question is, is yes.
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Uh, my, I come from a very strong food family.
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Both my, uh, grandparents were, were were big cooks and entertainers, and I was always in the kitchen, like that's where the action was.
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And I slowly.
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Picked up what they were doing.
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I thought it was interesting and I've always loved eating and, and, and tasting.
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So, uh, it was definitely something that I was, uh, interested in early on for the, the outdoor spaces.
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My family was not big into the outdoors.
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We, we would go on a day hike here and there.
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I'm from the Pacific Northwest and, uh, grew up in Port Angeles, which at is at, at the base of the Olympic National Park.
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So now I feel a, a little bit guilty because literally there was this wonderful park with mountains behind us and we barely even explored it.
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So we were the car camping ish family and would basically do our vacations through motor lodges.
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So it took me a while to get into the outdoor space and to understand how much there was to explore and how enjoyable it can be.
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Uh, you know, it took me a few trips with my friends to go backpacking into the, uh, enchantments in, in Washington state, in North Cascades National Park to really understand like, oh, I, I, I like this and I wanna keep doing it.
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Yeah.
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What was it about, um, backpacking with your friends that kind of made you fall in love with it? I, I think it was just the ability to check out and, um, put the phone away and be gone for a weekend, 3, 4, 5 days, and to get to some locations in vistas that most people don't normally see.
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And you had to earn it.
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You had to hike for, for 6, 8, 10 hours in order to get to that beautiful alpine lake or, or, uh, beautiful location.
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And I, I love that opportunity to just take a little bit of a break from, from normal city life and have something different.
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And the nature provides these wonderful, wonderful views and experiences.
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And I was, I was hooked from the first few.
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I love that.
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And you're also, uh, before you were doing Outdoor Eats, you were a classically trained chef.
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Could you talk to me a bit about, uh, your professional background in that sense? Mm-hmm.
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Yeah.
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And, um, again, my, my family was big into food and, you know, some of my first jobs were in local restaurants as a dishwasher, as a prep chef, I worked at a bakery and, you know, did kind of those normal, um, intro, intro jobs, and realized that once it was time to go to college is something that I didn't wanna pursue.
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So I went to Hospitality business school at Michigan State University, and then full on culinary school in Napa Valley in Northern California.
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And also, uh, a couple culinary schools in Italy.
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So I definitely have the, yeah, all of those are great experiences.
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Uh, one joke that we have for, for culinary school, it's, uh, at the.
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Culinary Institute of America and Graystone and the, the building, it looks like Culinary Hog Hogwarts.
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And we, it's just absolutely beautiful.
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And we, we lived in a, a, a dorm that was in Sutter Homes vineyards.
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So we, we had an okay time.
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Um, I did learn a lot, but it was just a, a very fun environment to be able to learn in.
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And, uh, I continued to pursue my, my culinary career after culinary school, but I'd never really wanted to open up my own restaurant.
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Uh, I respect a good dining experience and, um, all the work that goes into that, but it was just something I wasn't really called to.
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So I was able to get a position as a research chef, uh, my, in my early twenties.
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And it was an amazing experience to have a normal schedule, but also still be creative within the food industry that wasn't a standard hotel or restaurant or cruise ship.
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And I tested ice creams and salad dressings and new products for General Mills, Coca-Cola, Miller, Coors.
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And I did that for six years and I got to.
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Just play around with food, but then figure out how to make a smoothie that we could all enjoy all around the country that was tasty, that was food safe, um, and that that kept all of its properties that, that we loved.
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So that was one of my early, early positions, but through my culinary experience in Seattle.
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I, uh, was a culinary consultant for multiple years and then eventually worked for Starbucks, uh, at their, uh, headquarters and was a culinary trainer for their reserve brand, which is kind of their high-end coffee experience.
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Uh, they have since, I think, closed most of them, but there were some high-end roasters in Seattle, Chicago, Japan, New York.
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And my role was to be able to, uh, travel around the country and around the world and train those teams.
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So I have a, a whole, whole, uh, uh, combination of culinary experiences that aren't necessarily the, the normal experience, but I've always loved food.
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I've always loved sharing and kind of figuring out these projects, whether that's supply chain team training, um, again, how to make a, a, a great food product not only for your family and your friends for dinner, but then how to scale it up to feed a lot of people.
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Wow.
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I mean, your jobs that you just mentioned sound like dream jobs, like they sound so much fun getting to experiment with different recipes and try things out and that sounds so cool.
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That's amazing.
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And it sounds like it set you up kind of perfectly to, to outdoor Eats what you're doing now.
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Could you talk to me a bit about what went into this, the decision and um, kind of the idea and the beginning stages around starting Outdoor Eats? And it sounds like combining like two of your passions into one.
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Yeah, it's definitely turned into a, a nice combination of passions for, from the outdoors and for food.
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And I've been running outdoor eats for the last six years, but it started actually with a little bit of a, a, a tough time in my life where I was working at Starbucks at the time.
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And it was a great position, uh, and.
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A lot of work, a lot of energy going into that role.
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But they pulled us into the office one day and laid off 75% of the team.
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And I was in new meetings about what we were going to do in the next few months.
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So I was pretty surprised, but I'm not mad at them.
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They made a business decision.
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But the interesting thing is that I had already started building the website for Outdoor Eats in my dark office at like 10 or 11 o'clock in the, in the evening.
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'cause that's all the time I had.
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And so it was definitely a door closing, door opening situation where, you know, they gave us a severance package, they did everything right.
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I'm like, well this is March of 2019, let's see if I can go do this.
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And I'll give myself six months and see if there's interest through the spring and the summer of that year.
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And if there's not.
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Oh, we'll get another job.
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But luckily and happily is, that was the pivot point where I haven't looked back.
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Um, but as far as those early days in, you know, when I was still working in kitchens and still still doing consulting, is I would go out with my, my friends on just normal day hikes or backpacking trips and offer to do the meal plan for everybody.
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So cooking for two people, cooking for six people, and taking these portable camp stoves and realizing that.
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There's really easy ways to be able to eat well when you're outdoors.
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And I, I really dislike packaged meals, so I wanted to find a way to be able to use these, these portable camp stoves in order to cook great meal plans for, for our adventures.
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And there definitely are challenges in, in order to, to, to cook outside, but they're, they're relatively easy.
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And for all of our recipes, is there 10 ingredients or less ready in 30 minutes or less? No pre-prep, no dehydrating, and most importantly no packaged meals.
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We have a lot that are focused on dietary restriction specific, and it's, uh, been a fun journey through through testing and I pretty much put my research chef hat back on and really started to think about those challenges and wanting to make them easy and fast rather than, uh, difficult and gourmet where you need all of these ingredients or all this equipment because you're usually at the end of a long hike and you're hungry or.
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Even at the end of a long road trip and you're, you know, rolling into the, the RV stall or the car camping site, it's like you just need dinner and you need something tasty that's in satisfying that, uh, can, uh, refuel you for the, you know, adventure that you just had.
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So it's kind of an interesting looking back on it now of, again, a really tough time and an uncertain time that I didn't know the plan forward.
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I didn't know that I wanted to make cookbooks, didn't know I wanted to host a TV show.
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I just knew that I was passionate about the idea and wanted to teach folks that there was a new path for cooking outdoors and, uh, started from there.
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But it's grown from a few dozen recipes to over 300 recipes on the website.
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You know, again, the pocket size cookbooks.
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We sold over 30,000 copies over the last few years.
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Uh, last year was a pretty big year where we were able to get national distribution within REI, uh, cab basc Pro Shops and Cabelas, which is, which is very, very fun.
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And, um, then the, uh, YouTube video creation and TV creation just kind of evolved and has grown from there.
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That's incredible.
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Growth in years is not that long of a timeframe to get a business off the ground and for it to be successful.
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So kudos to you.
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That's incredible.
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Um, when you are first launching Outdoor Eats and you were just laid off, what were some of the first recipes that you developed? Good question.
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Yeah, it started with a, uh, kale and potato soup.
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Um, I was with a, a partner at the time and we went on a day hike or, or actually just a, a one night, uh, trip from Seattle and, uh, went on a hike up a mountain and set up, set up camp there.
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And I told her to bring a potato and a lemon and, um, I brought a, a bunch of kale and some salt and some seasonings and some Parmesan cheese and made it up in a little, you know, jet boil, kind of canister stove.
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And she was like, what is this? And I'm like, this is a vegetable soup and it's delicious, and we get to enjoy it here.
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So it started with a few soups and, uh, then into some grain bowl ideas and even some, uh, one of the other, uh, early recipes was a bursted tomato goat cheese dip, which is great for tailgating or tailgating and super, super good, one of the most popular recipes we have.
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And, um, so those were kind of the, uh, first few, but they have, have evolved to, uh, uh, easy pad type beef, mango fried rice, um, interesting, you know, salads and grain bowls, uh, fun desserts, and, uh, pretty much something for everybody, whether that's your, your dietary restriction or flavor or style of trip.
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Yeah, that, those sound amazing.
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I mean, like, just hearing you talk about them and I was on your website earlier looking at some of your recipes.
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I'm like, damn, I wanna make these at home.
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Like, I know they're meant to be outside, but I could easily make these at home in my kitchen.
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These sound so delicious.
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I'm curious, like, um, other packaged meals that people typically buy for backpacking trips, you know, what are, what is one of those, like normal meals look like? And could you talk to me about like how outdoor eats sort of like elevates that experience for a backpacker or Yeah.
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Yeah.
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The standard path right now is, is packaged meals and usually a handful of nuts and some jerky, right.
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And maybe some dried fruit as well.
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And you know, one of the most popular packaged meal flavors, doesn't matter, the brand is beef stroganoff.
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Uh, apparently we all love eating beef stroganoff outside, which I think is interesting because like I make it inside maybe once a year, you know, it's not a, a standard.
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Standard recipe for, for me and my, my frustration with packaged meals is that they have so much salt, they have so many preservatives because they, they need them to be able to survive for five or seven years on the shelf.
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Uh, but they also can get extremely expensive.
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And yes, they will provide you calories and will fill you up, but for me, it's a missed opportunity to have something that you actually really enjoy.
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Anne has some texture and as Anne has some nice freshness that can give you a full meal, uh, experience.
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So some of our recipes and I have a whole classics elevated recipe series that is just matching packaged meal flavors.
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So if you like lasagna, if you like pad tide chicken and rice and beef stroganoff, I've got a recipe for you that is 10 ingredients or less readying, 30 minutes or less.
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And you know, anywhere from four to eight ounces per per portion.
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Um, so it's gonna save you a lot of money, uh, a lot of time.
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But actually one of the, the first early packaged meal match recipes was beef stroganoff.
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And I tried to rehydrate jerky in, in water.
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And the thing about cooking any sort of protein is that it will eventually break down.
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You know, we've all made a pulled pork or some, um, uh, braised chicken thighs or something, and anywhere from an hour to three or four hours, it'll break down.
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But will beef jerky hydrate in less than 30 minutes? And the answer is yes, and it's incredible, and it gives us another protein source.
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And so I use peppered beef jerky in the water, then through in the seasonings and the pasta.
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And within that 15 or 20 minutes of cooked time, you have a very, very delicious meal that, uh, has more protein, less salt, uh, overall better quality.
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And will, will make your, your belly and your mind a lot happier after that hike or after that road trip.
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Wow, that's fantastic.
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Um, could you talk to me about what are the steps in your creative process when it comes to developing a new recipe for outdoor Eats? Yeah, there, there's a lot of, uh, uh, inspiration and a lot of, uh, areas for inspiration for new recipes.
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It could be the, you know, I wanted to match a new package meal, but it's also, I, I, I eat out just like anybody.
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And, um, sometimes it comes from a, a, a dinner experience like, oh wow, like this is really good.
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I'm wondering if I could hack it into a trail meal.
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And one of the examples that happened over the last couple of years was Amisu.
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And so I was, you know, out for, for dinner at Italian place and Ami Sue's delicious dessert.
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But then as I ate it and started thinking about it, I'm like, okay, well Lady fingers.
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Awesome.
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They weigh absolutely nothing and doesn't matter if they get crushed up 'cause you're just gonna mix 'em up anyway.
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Most people are already taking instant coffee or instant hot cocoa, which are two components of the dish.
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But then the key one was the custard or the, and the, the little bit of whipped cream.
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So I tested instant vanilla.
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And it actually doesn't need refrigeration and it doesn't need heat in order to, to hydrate.
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And I did a video on the, uh, my YouTube channel if you wanna check it out, but you just add water and stir, and within like less than a couple minutes, it hydrates you soak your lady fingers in your, your, your, your mocha mixture and add maybe a, a handful of nuts or a few chocolate chips and whatever other, maybe a little lour that you want to throw in there, maybe like a little kaa.
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And you have an amazing trail meal that weighs absolutely nothing and is totally an elevated experience.
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So for, for me, it's, it's like finding these recipes like, no, this is pretty good and let's, let's test them outside.
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And, you know, not, not every single recipe is a hit the first time, but it's kind of part of the fun to be able to, to, to workshop those and to, to test those out.
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Um, but often I'll just be on a day hike and, and, you know, thinking about.
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Salami or cheese or something as a chef does, like, okay, well you know what, what, what could we make here? Or, Hey, looks, seems like a lot of people are taking couscous out on the trail.
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How are we, how can we add some different flavors that can change up the, the, the, the flavor profile and just make it a little bit more interesting? Um, but then another thing I wanna share about the recipes too, that I think is really important for the creation process is testing.
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And, um, you know, I, I can cook a lot of things and I test some of the recipes, but pretty early on, I, I developed a recipe tester program.
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So we have a whole community of recipe testers around the country and around the world now that sign up on our website, out outdoor eats.com
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and they help test the recipe.
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So basically I'll get a recipe to like 80 or 90% send it off to them.
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They take it on their trip or maybe even test it in their backyard or, or on a picnic with their family.
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They provide some great feedback and some pictures, and then I edit it and add it to the recipe bank.
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So it's one way.
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Yeah.
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It's been really fun to be able to share the recipe creation experience and testing experience with folks just so that they know that there's, there's steps involved in this.
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And it's one way that we're, we're able to grow to over 300 in a, in a relatively short period of time.
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And it also is a great stamp for me that they work, um, they work in the field because if you guys listening, take these recipes out, even for a car camping adventure and they don't work, you're gonna be pretty mad at me.
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And, and, and I don't want that.
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But if you, again, are on a long, long journey, you're really need calories, you really need sustenance, and for some reason the recipe doesn't come together or it, uh, is a little too cumbersome, or the directions aren't clear, then that's a, that's a fail for me.
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So I wanna make sure that the recipes definitely work once they hit the website and that they're ready for you, uh, to take out on your adventure.
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Yeah.
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When it comes to testing, why is it important to have people from all over the world test your recipes? Like, I guess in other words, like, does like climate like affect the recipes or does maybe like different cultures like affect, like, yeah.
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Can you talk to me about sort of like the diversity and testing and why you have so many testers around the world? Yeah, it is an incredibly important, important part of the process.
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And I think the, the main thing as far as we're talking about weather or, or temperature is elevation is when when you go up in elevation, your boiling time goes, goes up as well because air pressure goes down and usually temperature goes down.
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So that's a factor as well.
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But then as people are, uh, signing up from different locations is maybe they don't have packaged rice like we do.
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Or maybe they, uh, have a different spice mix that that is available to them.
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So I think it's, uh, fun and also important to, to note that these different pantry ingredients aren't everywhere, but most of the ingredients and recipes are focused on the American market and are easy to modify for an international market.
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If you are currently listening there or if you are traveling there.
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Very cool.
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And what are some of the factors that you take into consideration when you are developing your recipes? Like, I know you talked a lot about weight and how much the ingredients weigh, but what are some of the other, uh, factors you have to consider? Yeah, I think number of ingredients, availability of ingredients.
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I don't want people to have to do all these crazy special on Amazon for like, freeze dried corn that they're never gonna use again.
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Uh, so I think that's important where I want the re the where I want the ingredients to be easy to shop for at most grocery stores.
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And I think another important factor for, for the recipe curation and testing process is texture and freshness.
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So I always love to add something crunchy or packing a lime in my bag or a little packet of, of, uh, lime powder in order to really complete the dish.
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Because when we're making a stew or noodles, you know, adding some fresh snap peas to a, a ramen dish, adding some green onions or even a, you know, nice squeeze of lime or some, uh, pepitas on top of a Mexican fried rice can really bring the dish together.
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So I think that's another thing with packaged meals is they're all really soft.
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And after multiple days with your outdoor adventure, your palate gets very, very bored and it needs texture, it needs difference, it needs something going on there.
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So I think those are some other elements that I, I try to include into the, uh, into the recipes to make sure that they're a full, complete dish.
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Wow, you are making me so hungry.
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Just listening to you talk.
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I'm like, damn, I want Ramen now.
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What are Yeah.
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favorite outdoor eats recipes? Uh, there's so many good ones and I usually follow my belly for my meal plan, but for some reason I love eating noodles outside.
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And that could be ramen, that can be a chow meine that can be, uh, a Vietnamese fu with some very thin rice noodles, which cook up super quick.
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Or, you know, we have a quick, easy pad tie that, that uses coconut milk powder, peanut butter powder, a little bit of chili, and a couple veggies, and a little bit of protein.
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And I, I love doing that.
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I also love whittling a couple campy chopsticks, so you know how you like whittle one for s'mores.
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Just whittle two, and you have two campy chopsticks available for you.
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And it just adds another little element to, uh, to the eating experience.
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Um, so those are, those are some that I really like, but others are loaded mashed potatoes.
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Um, uh, the, the grain bowl, uh, idea if you don't have a burner, so you can do a pizza, grain bowl, BLT, a grain bowl, Mandarin grain bowl.
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It's just super, super filling and tasty.
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Um, and for me, I'm lucky that I can eat most things, but I'm really happy and proud that our, our recipe bank has multiple recipes for, for different dietary restrictions.
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Um, because I noticed that a lot of folks were sacrificing their, their, um, ideologies, their, their, their belly when going out on the trail be like, okay, well I'm dairy free, but nope, I'll eat this and just have a couple days on the trail and that's okay.
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And it's like, no, like you should be comfortable.
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And having a good meal that doesn't make you uncomfortable or sick is, uh, is a really good thing.
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Yeah, as a vegetarian, I really, really also appreciated that because even when you go to like.
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wedding, like, or like some event, like the vegetarian option is always like, here's one leaf of spinach.
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And um, that's it.
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Like, Yep.
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sucks.
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And so whatever people like go the extra mile to think about people who are vegetarian or vegan or whatever it is.
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Lactose free, gluten-free, what, you know, Yep.
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it is.
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Like, I'm always like, wow, like that's, that's so thoughtful because oftentimes like you could tell like, you're like, okay, yeah, like it's clear I'm an afterthought, which is fine.
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Like I don't expect everything to be about me, you know? But like Yeah, very much appreciated when companies like yours or people who are planning events, like you could tell like, okay, no.
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Like they thought about it, you know? So I appreciated that when I was on your website as well.
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for sure.
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Well, and, and for me, again, it, it's an opportunity to make someone happy and to to, to share that you actually thought about them.
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So it's, it's not just an afterthought of like, yep, here's a.
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You know, soggy portobella mushroom cap or you know, you go to a Mexican restaurant and it's like veggie fajitas again with beans, right? Like, it, it, it's fine, but there's really easy ways to make it work.
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And for people doing meal plans for, for multiple different dietary restrictions to not break your back.
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That you have to make all of these different dishes with crazy different ingredients.
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And you know, what I often suggest for folks if they're cooking for a larger group with multiple dietary restrictions, is you make one batch of say, mango fried rice or pad tire, both really good examples and you keep 'em neutral.
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That doesn't mean that they're bland, but you just keep the nuts, you keep the, the, the protein out of it.
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Um, and you set up a bar or you set up a buffet.
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So you make a big pot of something and then you turn it into a.
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Experience of people adding their own flavors, their own textures, and everyone's happy, and you just made one big batch of something.
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It's also really great thing to do with a group of kids because you never know which vegetables they're gonna eat today or what options they're gonna eat today, but it's so easy to add things again, nuts, protein, uh, cheese spice, or even salt, rather than taking it away and making just specific batches of everything.
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Yeah, I love that.
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Absolutely.
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Um, what would you say to somebody who asks you, you know, let's say they're going on a, a multi-day hike or like a backpacking trip or something like that.
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Um, what would you say to somebody who's like, you know what, like they're maybe used to eating those, like packaged kind of like, you know, preservative filled meals or whatever, and they're just like, uh, like, you know, I don't feel like, you know, maybe like cooking and, you know, like, or like trying something new, if that makes sense.
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Like, Right.
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words, um, I guess what I'm trying to get at is like, what would you say eating like a really good meal adds to the experience more than just like eating just to get the calories that you need.
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Does that make Right? Yep.
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Absolutely.
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Yeah.
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I, I, I, I think that, you know, again, the standard path for folks is these packaged meals and anything new is always gonna be a little bit challenging.
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Um, but from my experience in the experience of our community and the recipe testers is that just a little bit of time in meal planning can go a long way to providing a, a way better experience because you are already hungry.
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You already think these packaged meals taste good at the end of 10 miles or 12 miles sitting by the Alpine Lake.
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So imagine if the food was actually tasty, how that would change your experience.
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And what we're finding too is that these are turning into memorable moments.
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Like nobody remembers the third package meal they had on a backpacking trip, but if they had.
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Pad Thai with campy chopsticks and, and it ta was tasty, was wonderful.
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It gave them calories.
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Gave them nutrients and set up for another day, then that's, that's, that's worth it for me.
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And, you know, you know, recipes that I can suggest for those, uh, seasoned veterans that are, uh, curious about this.
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But maybe wondering is anything with instant rice, rice noodles, pasta, or the beef stroganoff recipe that I referenced earlier, it will change the way that you experience the outdoors and, um, change the way that you meal plan moving forward.
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We have a lot of great testimonials for folks of, of, of just that.
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Like, I'm never going back.
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I'm never going back.
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'cause these are easy, these are tasty and they don't weigh down my pack.
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Um, you know, I think a lot of folks think that fresh or real ingredients have to be heavy, which is not necessarily the case.
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I think one place to start for that seasoned veteran is, is, is cooking some soups that are super easy.
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You know, all of our recipes, again, are mindful of pack weight and volume, and a lot of people think that.
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Uh, cooking with fresh real ingredients has to weigh down your pack or has to weigh down your rig, and it's just not the case.
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Again, some of our recipes and a lot of our recipes are anywhere from four eight ounces per serving, which is the same as a package meal, but, um, you know, use instant rice and rice noodles and pastas and the couscous, instant mashed potatoes ingredients that you're already taking along anyway, and just jazzing them up with a few fresh ingredients or a few spice mixes that can be, uh, really helpful for, for flavoring up your dishes.
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But, um, it's, it, it, it's always a new thing, but I'm, I'm here to share that it is totally worth your time to be able to put it together.
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And, you know, we're, we're, we're talking a lot about hiking and backpacking, and the recipes did start for that community, but over the last six years.
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As I've traveled around the country and done workshops and connected with people is that our recipes can support any outdoor activity.
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So any ability level, if you're hiking a big, big mountain, if you're doing a PCT or at trail hike, or if you're RVing, if you're Van Life in and just in one pot meals that don't have all these crazy ingredients or you're big bike packer or kayak camper.
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You know, I did a YouTube collab video, uh, last year with a moto bike moto camper, and it's like, so people go out on their motor motorbike and go on the back country and it's just like a whole fun new way to recreate.
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And so it's like they've been really fun to see how people enjoy the outdoors, seeing, seeing where they're at, and then our recipes can help compliment the experience as they're going along.
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I love.
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Love that.
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how you put it in terms of like, it adds to like the story, it adds to the memory of the experience because like I can imagine like, yeah, okay, you hiked you many days or hours to this beautiful view, and then you're eating kind of like an unforgettable meal that's just not part of the memory, but then you're e or you're eating this delicious filling bowl of pad Thai while overlooking a beautiful sunset or a mountain peak, or you know, whatever it is.
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And that's like, I'm like, oh, that sounds like amazing.
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You know? Yes, absolutely.
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that.
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Yeah.
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You, you, you meals become part of the story, not just like an addendum or just a necessity, you know? Yeah.
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Well, and I think you, you said it right, and what I have been really happy and proud of is that, you know, I can't be on all of these hikes with people.
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I, I would love to, I would, I would love to experience a, a group hike somewhere with some new friends, but I get to be along for people's journeys now.
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And that has been so, so fun to see where people are cooking, where people are testing.
286
00:30:09,873.5544248 --> 00:30:14,733.5544248
And we had a fantastic story this, this past Thanksgiving from a member of the community.
287
00:30:14,733.5544248 --> 00:30:18,903.5544248
And he was meeting up with his daughter up in Seattle, and they decided to do a camp giving.
288
00:30:19,413.5544248 --> 00:30:21,363.5544248
And they, they sent me pictures.
289
00:30:21,363.5544248 --> 00:30:29,703.5544248
They sent me a full report, but they literally took four or five recipes from the Outdoor Eats website and went to the little park, a picnic structure, um, in one of the parks in Seattle.
290
00:30:29,703.5544248 --> 00:30:39,93.5544248
And they made, uh, fun and French onion, which is a, one of our, our, uh, truck stop recipes using, uh, chips and crackers and, and fun, fun.
291
00:30:39,618.5544248 --> 00:30:42,288.5544248
Things to be able to make some, some crazy recipes.
292
00:30:42,618.5544248 --> 00:30:49,518.5544248
They made a Turkey day holiday bowl and um, also green bean casserole with twine, strawberry shortcake for dessert.
293
00:30:50,213.5612275 --> 00:30:53,28.5544248
Wow, And I'm like, this is, it's awesome.
294
00:30:53,28.5544248 --> 00:30:55,98.5544248
And I, I didn't know this was happening.
295
00:30:55,98.5544248 --> 00:31:00,318.5544248
They just sent me a couple photos and an email, but it made me so happy because they were trying something fun.
296
00:31:00,318.5544248 --> 00:31:01,788.5544248
They were doing something different.
297
00:31:01,788.5544248 --> 00:31:03,258.5544248
They were spending time together.
298
00:31:03,558.5544248 --> 00:31:06,498.5544248
And I got to be along for that experience.
299
00:31:07,343.5612275 --> 00:31:08,313.5612275
That's so cool.
300
00:31:08,463.5612275 --> 00:31:19,383.5612275
Speaking of meals, being part of the experience, you host Outdoor Eats TV where you go to these wonderful locations, you share your journey, you eat a delicious meal.
301
00:31:19,653.5612275 --> 00:31:23,343.5612275
And um, I was just watching, uh, one of your episodes on YouTube.
302
00:31:23,343.5612275 --> 00:31:29,613.5612275
I highly suggest anybody listening to go check it out 'cause it's very, very fun and very cool and beautiful and cinematically done.
303
00:31:29,853.5612275 --> 00:31:37,563.5612275
I was I was curious about about how that idea came about to do a TV show with, um, outdoor Eats.
304
00:31:37,698.5544248 --> 00:31:37,788.5544248
mm-hmm.
305
00:31:38,538.5544248 --> 00:31:43,98.5544248
So it's just a, a interesting natural evolution of recipes to cookbooks.
306
00:31:43,98.5544248 --> 00:31:47,838.5544248
And some of my friends were, were like, a few years ago, were like, Hey, you should start a YouTube channel.
307
00:31:48,108.5544248 --> 00:31:55,638.5544248
And I, my response was, I don't really want to, uh, but I, I thought about it more and I'm like, okay, well, like I, I can talk about food.
308
00:31:55,638.5544248 --> 00:31:57,198.5544248
I love teaching people how to cook.
309
00:31:57,528.5544248 --> 00:31:58,278.5544248
Oh yeah.
310
00:31:58,278.5544248 --> 00:32:02,848.5544248
I guess I could set up my, my, my iPhone or a small camera while I'm on a hike and you.
311
00:32:03,288.5544248 --> 00:32:04,878.5544248
Teach people how to do this in the wild.
312
00:32:05,328.5544248 --> 00:32:10,518.5544248
So it, it took me a little bit of time to figure out how I wanted to talk about.
313
00:32:11,193.5544248 --> 00:32:19,233.5544248
In how I wanted to present myself to, because I'm a natural introvert and it's just not something that I was super keen on.
314
00:32:19,713.5544248 --> 00:32:26,283.5544248
But I figured out that this was fun and a way to share the mission through, through a different style of content.
315
00:32:26,583.5544248 --> 00:32:30,363.5544248
And so it really started through trial and error with, with YouTube.
316
00:32:30,453.5544248 --> 00:32:33,603.5544248
Um, and it's not like my channel went viral, went crazy.
317
00:32:33,693.5544248 --> 00:32:41,343.5544248
Um, we have a, a nice following and it's continuing to grow, but it wasn't like it was 500,000 subscribers in the first six months.
318
00:32:41,343.5544248 --> 00:32:42,573.5544248
It was slow and steady.
319
00:32:42,813.5544248 --> 00:32:58,23.5544248
And through that process, I was like, well, if I'm making beef mango fried rice by a river for seven minutes in a tutorial video, we can do a outdoor TV show with three recipes with a story, and we can make a half hour TV show.
320
00:32:58,623.5544248 --> 00:33:03,603.5544248
Um, so put together a pitch for that pitch, pitch it to a couple production companies, and one said yes.
321
00:33:03,963.5544248 --> 00:33:10,203.5544248
And the, the, the style of Outdoor eats TV is a combination of an educational food show.
322
00:33:10,563.5544248 --> 00:33:12,933.5544248
Combined with the travel show combined with an adventure show.
323
00:33:12,933.5544248 --> 00:33:23,883.5544248
So it's really that Venn diagram of all of those things coming together in these really strong, uh, channels from Food network to the travel channel to other educational things on PBS.
324
00:33:24,273.5544248 --> 00:33:35,63.5544248
And I wanted it to do it, to do it my own way and from my research is there are some chefs dipping into the outdoor space, but they're not necessarily doing educational programming.
325
00:33:35,63.5544248 --> 00:33:38,693.5544248
They're doing sort of aspirational travel with some interesting ingredients.
326
00:33:38,993.5544248 --> 00:33:40,463.5544248
But I want it to be approachable.
327
00:33:40,463.5544248 --> 00:33:49,793.5544248
I want it to be motivating for folks to get outside and aspirational to, to enjoy these, these, uh, locations that we're getting to, to, to film at.
328
00:33:50,93.5544248 --> 00:33:55,193.5544248
And some of them are big, like Switzerland and Ireland and Ecuador that we filmed at last year.
329
00:33:55,193.5544248 --> 00:34:03,443.5544248
And then some are normal locations like a, um, a desert in Arizona or the Smoky Mountains of Tennessee.
330
00:34:03,518.5544248 --> 00:34:08,228.5544248
So there's a, there's a story everywhere and there's an outdoor story everywhere.
331
00:34:08,228.5544248 --> 00:34:12,128.5544248
There's a food story everywhere and I'm just kind of trying to mash those together.
332
00:34:12,128.5544248 --> 00:34:19,718.5544248
But it's been very, very fun to create and the show now airs on FanDuel sports nationwide outside tv.
333
00:34:20,18.5544248 --> 00:34:26,408.5544248
And then PBS just picked it up a few months ago, so you can check out the PBS app or message your local station to pick it up.
334
00:34:26,798.5544248 --> 00:34:30,248.5544248
So it's been been some great evolution of, of that as well.
335
00:34:30,338.5544248 --> 00:34:32,588.5544248
And you know, part of the way that we.
336
00:34:33,443.5544248 --> 00:34:35,873.5544248
Uh, fund that the program is through tourism boards.
337
00:34:36,113.5544248 --> 00:34:51,443.5544248
So we are hosted by Visit Ireland, or visit Switzerland, and they help us put together this really fun adventure with hiking or bike packing or kayaking or, or a catch and cook experience, or hiking with a local chef.
338
00:34:51,503.5544248 --> 00:35:06,413.5544248
And then it's my job and the team's job to kind of put that story together, figure out what recipes we're gonna make, and, um, again, it all comes back to educational cooking rather than, you know, pie in the sky, uh, doing things that you're never gonna be able to do.
339
00:35:07,238.5612275 --> 00:35:08,858.5612275
Wow, that's incredible.
340
00:35:09,128.5612275 --> 00:35:16,358.5612275
What were some of your, I don't, I don't, I don't know if like favorite, because I hate asking people favorite, 'cause people are always like, I can't choose a favorite.
341
00:35:16,358.5612275 --> 00:35:27,218.5544248
But maybe What are some of your most memorable locations that you've filmed at? Yeah, we, we've filmed in some very fun locations, and what I love for the show is like we filmed in St.
342
00:35:27,218.5544248 --> 00:35:39,248.5544248
Petersburg, Florida, in Corpus Christi, Texas, as a couple of, uh, examples where those aren't necessarily outdoorsy hotbeds, but there is adventure, there's activity, there's fun, there's people, there's food everywhere.
343
00:35:39,578.5544248 --> 00:35:47,978.5544248
But this last year we filmed in Switzerland and there's one day that I just call the cheese day, and it was one of the greatest days of my life, I gotta say.
344
00:35:48,218.5544248 --> 00:35:49,928.5544248
Uh, so we got up relatively early.
345
00:35:49,928.5544248 --> 00:35:57,908.5544248
We went up into the, the Alpine, we were visiting in, in July, and we met up with a local artisan cheese maker that has a herd of cows.
346
00:35:57,908.5544248 --> 00:36:02,498.5544248
It's about a dozen, pretty small, and he makes one wheel of cheese a day.
347
00:36:03,8.5544248 --> 00:36:03,818.5544248
That's it.
348
00:36:04,448.5544248 --> 00:36:05,18.5544248
Incredible.
349
00:36:05,198.5544248 --> 00:36:07,58.5544248
And then he, he ages it in his basement.
350
00:36:07,508.5544248 --> 00:36:18,878.5544248
And so we got to go through that process, taste his aged cheese, which is some of the best, I call, it's called Swiss cheese, but that's not even fair because it's like a gooier mount alpine mountain.
351
00:36:20,18.5544248 --> 00:36:24,818.5544248
Amazing bite that is just so, so creamy and so delicious.
352
00:36:24,848.5544248 --> 00:36:28,118.5544248
So that was day part or so that was part one of cheese day.
353
00:36:28,118.5544248 --> 00:36:29,768.5544248
So we got to see how the cheese was made.
354
00:36:30,68.5544248 --> 00:36:39,158.5544248
Then we went to the town where they have an old water silo that they repurposed as a, uh, cheese grotto as they called it.
355
00:36:39,728.5544248 --> 00:36:45,128.5544248
So there are hundreds of wheels of cheese from all of the small manufacturers in this valley.
356
00:36:45,578.5544248 --> 00:36:52,88.5544248
And you go underground and you just look up and there's just cheese and cheese and cheese.
357
00:36:52,88.5544248 --> 00:36:55,928.5544248
And the perfume walking in there was just.
358
00:36:56,648.5544248 --> 00:36:59,948.5544248
Like intoxicating and soaked into my clothes in a good way.
359
00:36:59,948.5544248 --> 00:37:03,608.5544248
I was just like, oh my God, I get to smell this for, for the next couple days.
360
00:37:03,908.5544248 --> 00:37:05,468.5544248
And so that was really cool.
361
00:37:05,648.5544248 --> 00:37:15,518.5544248
And then to cap it off, I went on a hike with, uh, my local guide there who happens to be a, uh, a former Olympic ski champion.
362
00:37:15,518.5544248 --> 00:37:18,758.5544248
Um, his name was Mike Von Grugen, really cool fella.
363
00:37:19,88.5544248 --> 00:37:29,348.5544248
And in this town of Gustad where we were filming is they have seven basically picnic tables in the shape of a big fondue pot.
364
00:37:29,588.5544248 --> 00:37:34,808.5544248
So imagine like a hot tub size, but it's actually a table and it has the handle.
365
00:37:34,808.5544248 --> 00:37:37,448.5544248
It's just like super kitschy in the best way possible.
366
00:37:37,658.5544248 --> 00:37:38,768.5544248
And it's all open.
367
00:37:38,798.5544248 --> 00:37:39,488.5544248
It's all free.
368
00:37:39,488.5544248 --> 00:37:40,508.5544248
You don't have to reserve it.
369
00:37:40,958.5544248 --> 00:37:43,898.5544248
You just literally go on a short hike down the, down the valley.
370
00:37:44,708.5544248 --> 00:37:47,378.5544248
Open it up and you can have a picnic.
371
00:37:47,858.5544248 --> 00:37:54,248.5544248
But the kicker is most of the creamies will have a fondue backpack for you that you can rent or purchase.
372
00:37:54,398.5544248 --> 00:38:05,258.5544248
And it has the burner, it has the pot, it has the cheese, it has the bread, it has the sticks, and it has a bottle of wine for you so you can enjoy fondue in a fondue pot in Switzerland.
373
00:38:06,533.5612275 --> 00:38:07,193.5612275
Oh my God.
374
00:38:07,508.5544248 --> 00:38:11,393.5612275
And what, what more could you want I am booking a flight to Switzerland tonight.
375
00:38:11,623.5612275 --> 00:38:12,953.5612275
That sounds insane.
376
00:38:13,568.5544248 --> 00:38:16,988.5544248
it? It was, it was totally insane.
377
00:38:16,988.5544248 --> 00:38:19,568.5544248
And that was just one day of the Switzerland shoot.
378
00:38:19,808.5544248 --> 00:38:27,218.5544248
So we are our, our blessed with some very good hosts that, uh, you know, want to show off their location in the best way possible.
379
00:38:27,338.5544248 --> 00:38:36,8.5544248
But I, what I loved about that, especially the, the, the fondue example is that fondue is one of the world's best sharing meals.
380
00:38:36,653.5544248 --> 00:38:39,53.5544248
It is meant to share, it's meant to be communal.
381
00:38:39,53.5544248 --> 00:38:42,683.5544248
It's meant to, to, to, to dunk and to dip and to sip and to bite.
382
00:38:43,13.5544248 --> 00:38:57,233.5544248
And they really went into the, uh, classically, stereotypical experience, but made it approachable and made it fun and didn't, uh, dismiss or diminish anything about the tradition of it.
383
00:38:57,563.5544248 --> 00:39:01,673.5544248
They just leaned into it and it was so like, really, really awesome.
384
00:39:02,453.5612275 --> 00:39:04,313.5612275
That sounds incredible.
385
00:39:04,313.5612275 --> 00:39:05,93.5612275
Oh my gosh.
386
00:39:05,123.5612275 --> 00:39:05,843.5612275
Very jealous.
387
00:39:05,843.5612275 --> 00:39:06,533.5612275
You got to do all that.
388
00:39:06,563.5612275 --> 00:39:10,433.5544248
'cause that sounds like a dream come true to be with just like all this cheese and Yep.
389
00:39:10,673.5612275 --> 00:39:10,943.5612275
Ugh.
390
00:39:11,3.5612275 --> 00:39:11,873.5612275
That sounds amazing.
391
00:39:12,83.5544248 --> 00:39:12,353.5544248
Yep.
392
00:39:12,863.5612275 --> 00:39:25,733.5544248
I was wondering what is your sort of process or thinking behind when you are planning an episode between matching a location or an itinerary with what recipes you're gonna end up Mm-hmm.
393
00:39:26,693.5544248 --> 00:39:36,833.5544248
Yeah, it, it's, it's kind of a, a, a fun part of the process and sometimes I, I want to really tie in the ingredients, whether that's from an artisan or a market into the recipes.
394
00:39:37,193.5544248 --> 00:39:42,113.5544248
And other times it's just sort of like, Hey, I think this is a good recipe to showcase.
395
00:39:42,113.5544248 --> 00:39:43,193.5544248
And we haven't done it yet.
396
00:39:43,313.5544248 --> 00:39:53,273.5544248
So, like, for example, when we went to the Smoky Mountains, I provisioned at a Dollar General, um, because it's a prominent through hiking community, and a lot of folks, maybe that's their only grocery store.
397
00:39:53,453.5544248 --> 00:40:01,193.5544248
So we eventually made a Dorito enchilada bowl and a tuna melt with, uh, packaged tuna cheese and crackers.
398
00:40:01,523.5544248 --> 00:40:20,903.5544248
And I can't remember what else we made on for, for, for that episode, but it's, uh, it, it, it's flexible within the, kind of the creative process of how much do we really want to tie it into a local flavor or, uh, if there's just a, a, a fun ingredient or a fun recipe that we wanna showcase that kind of fits with the, the activity.
399
00:40:21,608.5612275 --> 00:40:22,793.5612275
Oh, very cool.
400
00:40:23,3.5612275 --> 00:40:38,693.5544248
As somebody who does so much, I'm so curious, what does a day in your life look like? It's a good question and I, I think I, you know, as I mentioned earlier, outdoor use has been going for about six years now, and I run all the day-to-day, uh, process.
401
00:40:38,693.5544248 --> 00:40:41,453.5544248
I don't have a staff, you know, have a video editor that, that helped.
402
00:40:41,678.5544248 --> 00:40:49,718.5544248
Me and then anything TV related, the production company definitely helps support with, with videographers, editors and distributors and those kind of things.
403
00:40:50,168.5544248 --> 00:41:02,708.5544248
So it's, it's running, not running itself, but it's much more sustainable than when I was first trying to build it, you know, I was teaching myself how to build a website, teaching myself accounting and video editing and all of this.
404
00:41:02,708.5544248 --> 00:41:08,768.5544248
And there's just a lot of time in front of the computer and I am happy that I don't have to do that as much anymore.
405
00:41:08,948.5544248 --> 00:41:15,428.5544248
So, day in the life is, uh, you know, a couple calls, whether that's a new brand or, or destination partner.
406
00:41:15,728.5544248 --> 00:41:28,268.5544248
Um, you know, recording a podcast with you and meeting some new people, uh, teaching a workshop around the country as well, whether that's for the Boy Scouts or Girl Scouts or for a larger outdoor, uh, uh, expo or, or something like that.
407
00:41:28,268.5544248 --> 00:41:33,608.5544248
But I do have some nice free time that I didn't have a few years ago, so I've.
408
00:41:34,118.5544248 --> 00:41:40,328.5544248
There's always things to think about as far as new recipes or new episode plan when, when those, you know, hit the calendar.
409
00:41:40,328.5544248 --> 00:41:50,258.5544248
But, um, one of the opportunities that I've had over the last couple years is, is writing and it's another creative outlet that maybe I wasn't exploring very much.
410
00:41:50,258.5544248 --> 00:41:57,608.5544248
So it's sometimes a, a, a travel essay or a, a kind of an interesting food thought that, that I have.
411
00:41:57,668.5544248 --> 00:41:59,888.5544248
And so I've been writing and posting 'em on Substack.
412
00:41:59,888.5544248 --> 00:42:11,168.5544248
So I have a chef, a chef Corso on Substack if you wanna kind of follow along, but I'm calling them culinary deep thoughts and, uh, you know, I'm a curious chef and I've got a lot to think about and, and talk about.
413
00:42:11,168.5544248 --> 00:42:14,918.5544248
So that has filled up, uh, some time over the last couple years.
414
00:42:14,918.5544248 --> 00:42:18,548.5544248
But I also like to stay active and go on hikes and go on walks.
415
00:42:18,548.5544248 --> 00:42:23,378.5544248
So I definitely try to keep that in my, my schedule, uh, for most days.
416
00:42:24,548.5612275 --> 00:42:27,953.5612275
Wow, that's incredible that you are able to get so much done.
417
00:42:27,953.5612275 --> 00:42:31,943.5612275
And I'm also, I'm so impressed that it's just you running outdoor eats.
418
00:42:31,943.5612275 --> 00:42:34,103.5612275
I assumed you had a full staff.
419
00:42:34,433.5612275 --> 00:42:41,663.5612275
Um, but wow, that's awesome that it's, it's all you and you are able also to take time to rest and all of that.
420
00:42:41,663.5612275 --> 00:42:42,563.5612275
That's really cool.
421
00:42:42,608.5544248 --> 00:42:51,308.5544248
Yeah, I, I think that, uh, as a, you know, sole entrepreneur, there's always work to do and there's always time to push.
422
00:42:51,308.5544248 --> 00:42:58,118.5544248
But what I've learned over the last couple years is there's also times, times you really need to pause and if you're tired, try to take a nap.
423
00:42:58,118.5544248 --> 00:43:03,338.5544248
If you have, if you have the, the, the window of time and to really listen to how much you're pushing.
424
00:43:03,788.5544248 --> 00:43:14,348.5544248
And if, if you're, you're getting a little worn out, then you need to either just step away from your computer for a little bit and take a walk, or you, you know, you need to take a break.
425
00:43:14,348.5544248 --> 00:43:18,428.5544248
So it's, uh, I'm, you know, I'm, I'm driven and passionate about this brand and I can.
426
00:43:19,238.5544248 --> 00:43:21,248.5544248
Be busy all the hours of the day.
427
00:43:21,248.5544248 --> 00:43:29,768.5544248
But, um, yeah, and after, over the last couple years, it's, it's been very important for me for, to find at least a little bit of a balance.
428
00:43:30,128.5612275 --> 00:43:31,358.5612275
Yeah, absolutely.
429
00:43:31,598.5612275 --> 00:43:44,408.5544248
What are your favorite parts of what I, and also the most challenging parts? I have really enjoyed the different, uh, creative processes, you know, from my previous experiences.
430
00:43:44,408.5544248 --> 00:43:55,88.5544248
Like I had a life as a research chef, or I had a life as working for Starbucks and that was my, some of my identity and I really loved and, um, appreciate those jobs for the past.
431
00:43:55,118.5544248 --> 00:44:04,93.5544248
But it did take me a little bit of time to shift into like, oh, I am running my own business and oh yeah, I am Chef Corso and I am.
432
00:44:05,123.5544248 --> 00:44:07,493.5544248
On videos and teaching people how to do things.
433
00:44:07,493.5544248 --> 00:44:17,723.5544248
And I was definitely not fully comfortable with it at the beginning, but I loved the ability to create new recipes in a fun new way to teach folks in a fun new way.
434
00:44:17,723.5544248 --> 00:44:19,403.5544248
You know, I'm not an indoor chef anymore.
435
00:44:19,433.5544248 --> 00:44:20,393.5544248
I'm an outdoor chef.
436
00:44:20,813.5544248 --> 00:44:32,243.5544248
And then also with video creation, whether that's a reel or YouTube video or now some longer form, you know, more in depth storytelling is, I love that creative process for different mediums.
437
00:44:32,243.5544248 --> 00:44:44,93.5544248
And I know you do this as well of like, cool, let's go, go to shoot some fun photography today, right? But then you put a different hat on and you do an article or you think about something else in a creative way.
438
00:44:44,423.5544248 --> 00:44:49,73.5544248
And I kind of love, love stretching that creative process.
439
00:44:49,313.5544248 --> 00:44:52,553.5544248
And I never thought I would be doing this.
440
00:44:52,553.5544248 --> 00:44:57,653.5544248
So it's just been fun to, to explore, um, explore those different mediums.
441
00:44:58,208.5612275 --> 00:44:59,198.5612275
Yeah, absolutely.
442
00:44:59,348.5612275 --> 00:45:04,943.5544248
Do you ever experience imposter syndrome or feelings of self-doubt? Yeah, for sure.
443
00:45:05,213.5544248 --> 00:45:16,133.5544248
Uh, yeah, especially at the beginning I was just like, am I really doing this? Like, am I really not getting an income for multiple months because I think I want to teach folks how to eat well outside.
444
00:45:16,703.5544248 --> 00:45:22,403.5544248
And then also, you know, when it, once I first started the YouTube channel again, I was very reluctant.
445
00:45:22,913.5544248 --> 00:45:40,553.5544248
So I, I just was not comfortable with it and being like, well, who am I? But it's, but then at the end of the day, it's like, well, you're somebody and you have a, a, a, an opinion and a thought and a and a thing to share with people and you'll go all into it.
446
00:45:41,63.5544248 --> 00:45:53,303.5544248
Um, but there's, there's been times even over the last couple years where I've been at conferences and, uh, given presentations to people or, or groups that have like, wow, this, this is me.
447
00:45:53,303.5544248 --> 00:45:55,403.5544248
This is my persona and this is my life now.
448
00:45:55,673.5544248 --> 00:45:57,443.5544248
And part of that is my own creation.
449
00:45:57,443.5544248 --> 00:46:05,333.5544248
And then part of that, I'm just still like amazed and, uh, surprised at, at where it is and, you know, potentially where it could go.
450
00:46:05,828.5612275 --> 00:46:06,878.5612275
Yeah, absolutely.
451
00:46:06,878.5612275 --> 00:46:19,43.5544248
When you are feeling, um, you know, you're, you are having thoughts of self-doubt, um, are some self-care things you do to help yourself get out of that negative head space? Hmm.
452
00:46:19,703.5544248 --> 00:46:20,453.5544248
That's a tough question.
453
00:46:20,633.5544248 --> 00:46:22,343.5544248
There's not an easy answer I can give.
454
00:46:22,403.5544248 --> 00:46:26,813.5544248
Um, oftentimes it revolve or it evolves when.
455
00:46:27,548.5544248 --> 00:46:41,948.5544248
I am really into the computer or like really into editing something or looking at my face and watching myself mess up on a, a scene or something like that, and kind of getting up in my own head about, oh man, I should be doing better with this.
456
00:46:41,948.5544248 --> 00:46:47,138.5544248
Or, um, I bet other people or, or, or not having these same problems.
457
00:46:47,138.5544248 --> 00:46:59,618.5544248
So often I'll just check out for a little bit again, just like a little walk around the block or listen to a podcast or put on some music and kind of get myself out of that, that wormhole that, that I sort of put myself in.
458
00:46:59,978.5544248 --> 00:47:02,558.5544248
So for me, it's just sort of disconnecting from it.
459
00:47:02,798.5544248 --> 00:47:17,528.5544248
Um, but it's a, it's a constant, I wouldn't say struggle, but it's just sort of there in the back of your mind every once in a while of, of, of, should I be doing this? Or why, why, why me, kind of thing.
460
00:47:17,528.5544248 --> 00:47:18,278.5544248
But then.
461
00:47:19,598.5544248 --> 00:47:29,168.5544248
I've put a lot of work and a lot of thought, and a lot of time into this project, and I want it to be as successful as it can be, so then I just kind of shake it off and keep on pushing forward.
462
00:47:29,168.5544248 --> 00:47:31,808.5612275
Right? Yeah, absolutely.
463
00:47:32,3.5612275 --> 00:47:40,28.5544248
Have you ever had, uh, a failure or a setback or a challenge that taught you an important lesson? Yes.
464
00:47:40,88.5544248 --> 00:47:51,278.5544248
Um, I, I thought about this question, uh, when you sent it over earlier, and I think the, the really positive part about Outdoor Eats is that I have not had a complete fall on my face moment.
465
00:47:51,668.5544248 --> 00:47:53,498.5544248
Um, not everything has been successful.
466
00:47:53,498.5544248 --> 00:47:56,408.5544248
There's been things that I've tried that just, just didn't quite work.
467
00:47:56,468.5544248 --> 00:48:09,788.5544248
But I think early on, especially with the workshops, is like I would set up a workshop, you know, at an REI or with a community group or at a park somewhere and get really excited and prep for it, and then two people show up and it's off.
468
00:48:09,788.5544248 --> 00:48:16,118.5544248
I often feel like, like a standup comedian or like a, a new book author or something that goes to like a, a.
469
00:48:16,643.5544248 --> 00:48:25,223.5544248
You know, book reading or you know, a first or, or few sets, like in a random town and it's like, oh yeah, nobody knows who you are.
470
00:48:25,673.5544248 --> 00:48:26,123.5544248
Great.
471
00:48:26,303.5544248 --> 00:48:47,903.5544248
But it, but then I also thinking about, well, two people chose to come to this specific event, need to put on a good need to put on a good show for them, right? And so those are some very, very humbling moments where, you know, I am excited about this, but I know maybe not everybody is, or they aren't aware of Do Eats or that these events are happening, or, or whatever it is.
472
00:48:48,233.5544248 --> 00:48:52,943.5544248
So those are some very, very humbling moments at the beginning of just like, oh man.
473
00:48:54,653.5544248 --> 00:48:57,923.5544248
Like, like, like, like I still got work to do and we gotta keep pushing and that's great.
474
00:48:57,923.5544248 --> 00:48:59,963.5544248
But then, you know, in the inverse of that is.
475
00:49:00,233.5544248 --> 00:49:13,13.5544248
Sometimes I'll teach to 50 people, or the, the largest workshop I've ever done is 350 people at, yeah, it was at the Airstream trailer rally in, uh, st outside of St.
476
00:49:13,13.5544248 --> 00:49:13,823.5544248
Louis, Missouri.
477
00:49:13,823.5544248 --> 00:49:26,453.5544248
And these is just another amazing community that I've met through the years of, they get together every year with thousands of Airstreams and just celebrate the ownership and the comradery of all of this.
478
00:49:26,453.5544248 --> 00:49:28,463.5544248
And I got to teach them some new recipes.
479
00:49:28,553.5544248 --> 00:49:29,363.5544248
It was like, amazing.
480
00:49:29,543.5544248 --> 00:49:40,163.5544248
So it, so it definitely goes in some different directions, but those, those moments are pretty humbling, where hardly anybody shows up and you want, you want a bigger audience, so.
481
00:49:40,163.5612275 --> 00:49:41,153.5612275
Yeah, totally.
482
00:49:41,153.5612275 --> 00:49:47,303.5544248
Have you ever had a recipe not work out? I've had a few, um, and there's still some that needs more testing.
483
00:49:47,333.5544248 --> 00:49:51,563.5544248
Um, the really hard part with Camp Stoves specifically is you can't really bake in them very well.
484
00:49:51,893.5544248 --> 00:50:02,873.5544248
Baking requires medium consistent radiant heat, and yes, you can Dutch oven, uh, cook with a campfire, but if you're just using one of those small little, little camp stoves, um, they just don't really work.
485
00:50:02,873.5544248 --> 00:50:10,193.5544248
So I was trying to test like biscuits or like scones and hydrating the dough and kind of making 'em into little dumplings and it, it.
486
00:50:12,488.5544248 --> 00:50:14,438.5544248
They were food, but they weren't very good.
487
00:50:14,708.5544248 --> 00:50:24,968.5544248
So, um, any, anything like that with, uh, uh, needing to, to, to bake for a long time or have that, that low medium consistent heat just doesn't quite work with those stoves.
488
00:50:24,968.5544248 --> 00:50:28,178.5544248
But I did do some further testing on, on steam baking.
489
00:50:28,418.5544248 --> 00:50:30,158.5544248
So basically you make a double boiler.
490
00:50:30,218.5544248 --> 00:50:41,858.5544248
So you have like a, a chimney style stove when you put some rocks or some, some bark in the bottom with some water and then put a smaller pot in it and maybe put like a cake mix or a muffin mix in it.
491
00:50:42,278.5544248 --> 00:50:46,148.5544248
And within 20 minutes it steams steams your, your muffin.
492
00:50:46,898.5544248 --> 00:50:48,908.5544248
And so it's a really, really fun one.
493
00:50:48,908.5544248 --> 00:50:59,648.5544248
If you want to do something very special for someone on your trip and maybe do like a birthday cake, throw a candle in it with some frosting or something on, um, in there, it does take a little bit of gas, so you have to plan for that.
494
00:50:59,648.5544248 --> 00:51:11,318.5544248
But so like some things are, are quote unquote failures and not really worth a whole lot of extra time, but then it kind of leads you into some further testing and further exploration for some things.
495
00:51:11,738.5612275 --> 00:51:12,848.5612275
Oh cool.
496
00:51:12,848.5612275 --> 00:51:13,748.5612275
That's awesome.
497
00:51:14,48.5612275 --> 00:51:20,183.5544248
Um, what is your definition of success? That's a, it's a tough one.
498
00:51:20,183.5544248 --> 00:51:25,553.5544248
Um, I think there, there's two things for, because I am a business owner and I'm also a creator.
499
00:51:25,853.5544248 --> 00:51:32,3.5544248
I think there's one that's very tangible and then one that's sort of an intangible and one is, is sales.
500
00:51:32,63.5544248 --> 00:51:41,123.5544248
Like, I would love to sell more of these cookbooks to people because I'm really happy with them, really proud of them, and, you know, want folks to, to be able to take these outside.
501
00:51:41,123.5544248 --> 00:51:46,313.5544248
So sales numbers and sales dollars are, are definitely a, a measure of success for me.
502
00:51:46,403.5544248 --> 00:51:54,383.5544248
And you know, we actually had one of our highest sales year this year with those wholesale sale orders from the larger, larger distributors and larger retailers.
503
00:51:54,383.5544248 --> 00:51:55,433.5544248
So that's really great.
504
00:51:55,913.5544248 --> 00:51:58,883.5544248
Um, I think the one that's a little bit more intangible is.
505
00:51:59,708.5544248 --> 00:52:07,148.5544248
You know, with any YouTuber, what I've noticed with myself and also chatting with other creators is it doesn't matter where you're at.
506
00:52:07,178.5544248 --> 00:52:15,488.5544248
And like as of today, I'm at about 35,000 subscribers, which is solid, but I have other colleagues that are in the a hundred thousand to 250,000.
507
00:52:15,578.5544248 --> 00:52:18,128.5544248
And it doesn't matter where you're at, you always want more.
508
00:52:18,428.5544248 --> 00:52:26,798.5544248
So I think that it's not necessarily the number one goal to get all the views and all the subscribers.
509
00:52:26,888.5544248 --> 00:52:28,958.5544248
Yes, that's an important metric to follow.
510
00:52:29,228.5544248 --> 00:52:36,998.5544248
But I think the intangible part of it is like, are you proud of your content and is that connecting with, you know, your community that you're, you're, you're trying to connect with.
511
00:52:37,418.5544248 --> 00:52:43,298.5544248
And that's hard to, to, uh, to, to quantify at times.
512
00:52:43,538.5544248 --> 00:52:51,68.5544248
But if you're continually putting out good work that you're proud of, it will find the right audience and the growth and the, the sales and whatever will come.
513
00:52:51,608.5544248 --> 00:52:54,908.5544248
Um, so success for me is just continuing with the mission of outdoor.
514
00:52:55,508.5544248 --> 00:52:59,738.5544248
Connecting with different people and providing support for, for their adventure.
515
00:52:59,738.5544248 --> 00:53:03,128.5544248
So it's a interesting combination of, of feelings there.
516
00:53:03,833.5612275 --> 00:53:05,123.5612275
Yeah, absolutely.
517
00:53:05,333.5612275 --> 00:53:12,488.5544248
What are some of your goals with Outdoor Eats? You know, what haven't you done yet that you would love to do? Yeah, I mean, I wanna keep making the show.
518
00:53:12,488.5544248 --> 00:53:16,718.5544248
We're, we're currently in production for season four, which will air in the thank you.
519
00:53:16,718.5544248 --> 00:53:17,18.5544248
Yep.
520
00:53:17,18.5544248 --> 00:53:19,538.5544248
So we keep, keep making, keep making episodes, which is great.
521
00:53:19,748.5544248 --> 00:53:25,58.5544248
And, um, the, the season four will come out next fall, so we're definitely ahead of the game.
522
00:53:25,328.5544248 --> 00:53:27,818.5544248
Uh, we have some fun locations in the United States.
523
00:53:27,818.5544248 --> 00:53:30,218.5544248
We're going to Brazil, uh, as well.
524
00:53:30,218.5544248 --> 00:53:31,598.5544248
So that'll be coming up in a few months.
525
00:53:31,853.5544248 --> 00:53:37,193.5544248
And, um, so part, part of the, the, the future is more episodes, more viewership.
526
00:53:37,523.5544248 --> 00:53:43,283.5544248
Uh, I'm gonna work on a couple more cookbooks this year, so those will probably launch in the spring of 2026, so I can check that out.
527
00:53:43,283.5544248 --> 00:53:51,593.5544248
The website and, you know, I have bucket list destinations that I either want to explore or, or fail mat, like I'd love to go to the Dolomites, so you still haven't been there.
528
00:53:51,803.5544248 --> 00:53:59,303.5544248
I wanna do a winter episode of Outdoor Eats, where you'd like cross country ski and snowshoe and like do the sauna experience somewhere.
529
00:53:59,483.5544248 --> 00:54:01,103.5544248
So that would be really fun.
530
00:54:01,523.5544248 --> 00:54:04,733.5544248
Um, but the other thing I'm working on is Outdoor Eats guided trips.
531
00:54:04,793.5544248 --> 00:54:18,893.5544248
So we have a couple on the calendar right now, but with these fun new connections in Ecuador and Ireland and Mexico and all these fun places, is that I wanna get fun people together that like food and adventure in the outdoors and have a trip together.
532
00:54:19,523.5544248 --> 00:54:24,323.5544248
Um, so I'm working on some, some fun trips for later in the year and for 2027.
533
00:54:24,563.5544248 --> 00:54:29,453.5544248
And, you know, I don't need to be Rick Steves and do hundreds of trips a year, but I just want.
534
00:54:29,798.5544248 --> 00:54:32,528.5544248
To grow the community in a slightly different way.
535
00:54:32,588.5544248 --> 00:54:44,738.5544248
And if you're a foodie, and if you're an adventurer, these trips are super, super fun, uh, to be able to combine, uh, those, those kind of things and do it with some really fun people so that that'll, yeah.
536
00:54:44,738.5544248 --> 00:54:46,448.5544248
So that'll be a project that I'm working on for this year.
537
00:54:47,123.5612275 --> 00:54:47,663.5612275
Oh my gosh.
538
00:54:47,663.5612275 --> 00:54:49,613.5612275
Well those sound like so much fun.
539
00:54:49,763.5612275 --> 00:54:50,663.5612275
All right, chef Corso.
540
00:54:50,663.5612275 --> 00:54:53,123.5612275
I have one more question before we get into the lightning round.
541
00:54:53,723.5612275 --> 00:55:07,628.5544248
If you could cook anywhere in the world, like not, don't consider like, like you have unlimited budget, unlimited resources to be anywhere in the world, where would it be and what would you make? Um, I would be on the top of a mountain.
542
00:55:07,633.5544248 --> 00:55:19,88.5544248
I, I don't need to go to Mount Everest, but I would go to like, top of Mount Rainier in Washington or something bigger like that, and I would probably make a Brothy noodle dish.
543
00:55:19,298.5544248 --> 00:55:27,278.5544248
Um, yeah, Or frankly, you know, what I would do is whoever, whoever, whoever I'm with, I would ask them what their favorite meal is.
544
00:55:27,863.5544248 --> 00:55:30,293.5544248
And make that for them, that would be even more impactful for me.
545
00:55:30,803.5612275 --> 00:55:31,973.5544248
Oh, that's Yeah.
546
00:55:32,933.5612275 --> 00:55:33,263.5612275
All right.
547
00:55:33,263.5612275 --> 00:55:36,23.5544248
Are you ready to move into the lightning round? Yes.
548
00:55:36,653.5612275 --> 00:55:37,283.5612275
All righty.
549
00:55:37,343.5612275 --> 00:55:50,333.5544248
What is something new that you've tried lately? Um, I am in keto Ecuador currently, so, uh, I have tried a bunch of different plantain dishes, uh, tropical fruits, interesting, uh, passion fruits.
550
00:55:50,633.5544248 --> 00:55:55,73.5544248
Uh, the weirdest one I just tried last week was, uh, grubs, like worms.
551
00:55:55,163.5544248 --> 00:55:58,853.5544248
Big old fat ones from a, from a, a, a tree raw.
552
00:55:59,243.5544248 --> 00:56:01,73.5544248
Uh, they actually don't taste that bad.
553
00:56:01,103.5544248 --> 00:56:02,213.5544248
They don't taste like much.
554
00:56:02,213.5544248 --> 00:56:03,983.5544248
They very light in tropical flavor.
555
00:56:04,223.5544248 --> 00:56:08,483.5544248
And then we roasted them over a fire and those were actually quite good.
556
00:56:08,483.5544248 --> 00:56:12,53.5544248
They kind of tasted like fried chicken and roasted pork combined.
557
00:56:12,593.5544248 --> 00:56:14,153.5544248
So those were actually pretty good.
558
00:56:14,828.5612275 --> 00:56:15,848.5612275
Cool.
559
00:56:15,878.5612275 --> 00:56:17,168.5612275
Wow, that's so interesting.
560
00:56:17,168.5612275 --> 00:56:18,128.5612275
That's really cool.
561
00:56:18,563.5544248 --> 00:56:18,653.5544248
Mm-hmm.
562
00:56:18,818.5612275 --> 00:56:20,978.5612275
When you say grubs, it makes me think of the Lion King.
563
00:56:20,978.5612275 --> 00:56:22,568.5612275
'cause that's what like Timon and PBA eat.
564
00:56:22,613.5544248 --> 00:56:23,93.5544248
Totally.
565
00:56:23,498.5612275 --> 00:56:25,418.5612275
So that's, that's the image that came to my mind.
566
00:56:25,613.5544248 --> 00:56:25,913.5544248
Yep.
567
00:56:26,378.5612275 --> 00:56:26,738.5612275
All right.
568
00:56:26,738.5612275 --> 00:56:42,368.5544248
Do you have a lesson or a message that you wanna share with listeners? Um, if you're thinking about starting a business, I think the most important thing is to, you, you need to get enough ducks in a row, but you don't need all of them and just flop it out there.
569
00:56:42,518.5544248 --> 00:56:43,118.5544248
Get it out there.
570
00:56:43,148.5544248 --> 00:56:47,858.5544248
Like, once I finally made the website and put it out there, it was such a big part.
571
00:56:47,858.5544248 --> 00:56:51,668.5544248
It's like, oh, this is real now, and then I can check and adjust from there.
572
00:56:52,28.5544248 --> 00:57:01,568.5544248
Um, I think the other thing I can share with, you know, any sort of, uh, project work, if you're running your own business or working for a company, is seek feedback and take it.
573
00:57:02,138.5544248 --> 00:57:04,388.5544248
It's up to you to then do something with it.
574
00:57:04,388.5544248 --> 00:57:09,518.5544248
And it, it doesn't always have to be emotional of like, oh, that feedback means you're wrong.
575
00:57:09,548.5544248 --> 00:57:14,558.5544248
It, if they're providing feedback, it means that they're trying to help the project be better.
576
00:57:14,828.5544248 --> 00:57:19,178.5544248
And if that's the goal, then all that feedback can, can really help support that.
577
00:57:19,418.5544248 --> 00:57:23,798.5544248
But, um, it's been a really big lesson for me that take the feedback.
578
00:57:25,358.5544248 --> 00:57:28,958.5544248
Absorb it and then either choose to do something with it or not.
579
00:57:28,958.5544248 --> 00:57:37,748.5612275
But it's, uh, it was really hard at the beginning because you're so connected to it, Yeah, beautifully said.
580
00:57:38,48.5612275 --> 00:57:54,968.5544248
Um, what is one thing you wish you knew when you were first starting out? um, um, that it's, I don't know that it's harder than it, than it other people say it is, but then it's also that challenge and struggle is so fun.
581
00:57:54,998.5544248 --> 00:58:01,628.5544248
Like, I would rather be doing this and figuring it out myself than working in another office Monday through Friday or another kitchen.
582
00:58:02,138.5544248 --> 00:58:08,888.5544248
Um, so I think that the uncertainty at the beginning was valid, but then be like, it's okay.
583
00:58:09,38.5544248 --> 00:58:12,938.5544248
Like, it's gonna, it will work out for however it needs to work out in the future.
584
00:58:12,938.5544248 --> 00:58:16,778.5544248
And it's such a, such a, a, a better journey.
585
00:58:18,98.5612275 --> 00:58:18,818.5612275
Absolutely.
586
00:58:18,823.5612275 --> 00:58:21,68.5612275
All right, chef Corso, this has been wonderful.
587
00:58:21,68.5612275 --> 00:58:22,598.5612275
Thank you so much for coming on the show.
588
00:58:22,748.5612275 --> 00:58:27,398.5612275
Where can everybody check out your work? Find a new recipe on Outdoor Eats.
589
00:58:27,398.5612275 --> 00:58:29,798.5612275
Watch your show, buy your cookbooks, all of the things.
590
00:58:29,798.5612275 --> 00:58:30,668.5612275
Sign up for a trip.
591
00:58:30,758.5612275 --> 00:58:34,268.5544248
Tell us where Yeah, so out, uh, outdoor eats.com
592
00:58:34,268.5544248 --> 00:58:41,948.5544248
for most of the content and all the recipes are there, plus the shop, so pocket size cookbooks, plus some pocket knives and some other sporting merchandise.
593
00:58:42,308.5544248 --> 00:58:47,828.5544248
Uh, socials are Instagram and Facebook, and TikTok at Outdoor Eats 365.
594
00:58:48,248.5544248 --> 00:58:50,348.5544248
YouTube is Chef Corso.
595
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Uh, Substack is also Chef Corso.
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And then for the television show, check out FanDuel Sports.
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Outside tv, the PBS, whether you're local station or the app, and again, it's relatively new on PBS, so you know, some support to message those local stations to pick it up would be great.
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00:59:05,903.5544248 --> 00:59:13,163.5544248
And also for all you guys out there, I have a discount code if you wanna pick up a cookbook, uh, Waverly 15 for 15% off in the shop.
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00:59:13,163.5544248 --> 00:59:16,283.5544248
So anything there, and that'll be active for, for quite a while.
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And then, yeah, if you want to, uh, check out our guided trips, those are on outdoor eats.com
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as well, or just shoot me an email or a DM through any of the, uh, social platforms.
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Uh, I run this thing, so I'm pretty, I'm the one that's gonna respond, but, um, get out there, cook something amazing with your family and your friends.
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It's, I'm, I'm working really hard to make it as easy and approachable as possible for you.
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And again, uh, a great meal.
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Outdoors matters and food matters.
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And, uh, I'm here to show you how to do it.
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Wonderful.
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Thank you so much.
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Of course.
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And we'll have all of that linked in the show notes so people could just click really easily.
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Alright, thank you so much for joining.
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I really appreciate your time and this has been wonderful.
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Great.
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Thank you.
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Hi everyone, and welcome to another episode of Version one, a podcast where interesting people come to talk about their creative process, imposter syndrome, inspiration, failures along the way and much more.
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I'm your host Waverly, and you can follow the show on Instagram at version one podcast and subscribe to our substack version one podcast.substack.com.
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You can also find me on buy me a coffee.com/waverly
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coleville if you wanna support the show.
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You can listen to this episode wherever you get your podcast, or head over to YouTube to watch the video version.
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Remember to leave us a nice review and rate us five stars.
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All right, let's get into the episode.
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All righty, everybody.
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I am here with my guest this week.
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Chef Corso, the founder of Outdoor Eids, chef Corso, welcome to the show.
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Thank you so much for having me.
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Excited to, to chat with you here today.
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Yes, I'm so excited to chat with you as well.
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Could we just start with having you introduce yourself for the audience please? Absolutely.
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So my name's Chef Corso.
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I'm head chef and founder of Outdoor Eats.
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I'm a classically trained chef turned outdoor cooking expert, and it's my mission to help all of us eat well outdoors.
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So, uh, I run a company called Outdoor Eats, where we create simple, easy recipes that you can make on any outdoor adventure.
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I'm also author of a handy pocket sized cookbook series called Trail Meals and also host of a nationally airing TV show called Outdoor Eats tv, where I get to travel around the country and around the world and, uh, have different adventures, food adventures, uh, travel adventures, and teach you how to cook along the way.
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That's awesome.
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I'm so excited to dig into all of that with you.
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Um, when you were a kid, were you always, uh, like food and outdoors inclined? Like, what did you wanna be when you grew up? Yeah, so I, I think for the, the, the food question is, is yes.
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Uh, my, I come from a very strong food family.
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Both my, uh, grandparents were, were were big cooks and entertainers, and I was always in the kitchen, like that's where the action was.
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And I slowly.
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Picked up what they were doing.
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I thought it was interesting and I've always loved eating and, and, and tasting.
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So, uh, it was definitely something that I was, uh, interested in early on for the, the outdoor spaces.
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My family was not big into the outdoors.
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We, we would go on a day hike here and there.
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I'm from the Pacific Northwest and, uh, grew up in Port Angeles, which at is at, at the base of the Olympic National Park.
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So now I feel a, a little bit guilty because literally there was this wonderful park with mountains behind us and we barely even explored it.
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So we were the car camping ish family and would basically do our vacations through motor lodges.
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So it took me a while to get into the outdoor space and to understand how much there was to explore and how enjoyable it can be.
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Uh, you know, it took me a few trips with my friends to go backpacking into the, uh, enchantments in, in Washington state, in North Cascades National Park to really understand like, oh, I, I, I like this and I wanna keep doing it.
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Yeah.
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What was it about, um, backpacking with your friends that kind of made you fall in love with it? I, I think it was just the ability to check out and, um, put the phone away and be gone for a weekend, 3, 4, 5 days, and to get to some locations in vistas that most people don't normally see.
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And you had to earn it.
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You had to hike for, for 6, 8, 10 hours in order to get to that beautiful alpine lake or, or, uh, beautiful location.
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And I, I love that opportunity to just take a little bit of a break from, from normal city life and have something different.
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And the nature provides these wonderful, wonderful views and experiences.
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And I was, I was hooked from the first few.
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I love that.
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And you're also, uh, before you were doing Outdoor Eats, you were a classically trained chef.
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Could you talk to me a bit about, uh, your professional background in that sense? Mm-hmm.
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Yeah.
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And, um, again, my, my family was big into food and, you know, some of my first jobs were in local restaurants as a dishwasher, as a prep chef, I worked at a bakery and, you know, did kind of those normal, um, intro, intro jobs, and realized that once it was time to go to college is something that I didn't wanna pursue.
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So I went to Hospitality business school at Michigan State University, and then full on culinary school in Napa Valley in Northern California.
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And also, uh, a couple culinary schools in Italy.
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So I definitely have the, yeah, all of those are great experiences.
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Uh, one joke that we have for, for culinary school, it's, uh, at the.
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Culinary Institute of America and Graystone and the, the building, it looks like Culinary Hog Hogwarts.
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And we, it's just absolutely beautiful.
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And we, we lived in a, a, a dorm that was in Sutter Homes vineyards.
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So we, we had an okay time.
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Um, I did learn a lot, but it was just a, a very fun environment to be able to learn in.
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And, uh, I continued to pursue my, my culinary career after culinary school, but I'd never really wanted to open up my own restaurant.
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Uh, I respect a good dining experience and, um, all the work that goes into that, but it was just something I wasn't really called to.
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So I was able to get a position as a research chef, uh, my, in my early twenties.
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And it was an amazing experience to have a normal schedule, but also still be creative within the food industry that wasn't a standard hotel or restaurant or cruise ship.
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And I tested ice creams and salad dressings and new products for General Mills, Coca-Cola, Miller, Coors.
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And I did that for six years and I got to.
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Just play around with food, but then figure out how to make a smoothie that we could all enjoy all around the country that was tasty, that was food safe, um, and that that kept all of its properties that, that we loved.
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So that was one of my early, early positions, but through my culinary experience in Seattle.
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I, uh, was a culinary consultant for multiple years and then eventually worked for Starbucks, uh, at their, uh, headquarters and was a culinary trainer for their reserve brand, which is kind of their high-end coffee experience.
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Uh, they have since, I think, closed most of them, but there were some high-end roasters in Seattle, Chicago, Japan, New York.
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And my role was to be able to, uh, travel around the country and around the world and train those teams.
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So I have a, a whole, whole, uh, uh, combination of culinary experiences that aren't necessarily the, the normal experience, but I've always loved food.
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I've always loved sharing and kind of figuring out these projects, whether that's supply chain team training, um, again, how to make a, a, a great food product not only for your family and your friends for dinner, but then how to scale it up to feed a lot of people.
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Wow.
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I mean, your jobs that you just mentioned sound like dream jobs, like they sound so much fun getting to experiment with different recipes and try things out and that sounds so cool.
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That's amazing.
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And it sounds like it set you up kind of perfectly to, to outdoor Eats what you're doing now.
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Could you talk to me a bit about what went into this, the decision and um, kind of the idea and the beginning stages around starting Outdoor Eats? And it sounds like combining like two of your passions into one.
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Yeah, it's definitely turned into a, a nice combination of passions for, from the outdoors and for food.
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And I've been running outdoor eats for the last six years, but it started actually with a little bit of a, a, a tough time in my life where I was working at Starbucks at the time.
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And it was a great position, uh, and.
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A lot of work, a lot of energy going into that role.
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But they pulled us into the office one day and laid off 75% of the team.
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And I was in new meetings about what we were going to do in the next few months.
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So I was pretty surprised, but I'm not mad at them.
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They made a business decision.
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But the interesting thing is that I had already started building the website for Outdoor Eats in my dark office at like 10 or 11 o'clock in the, in the evening.
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'cause that's all the time I had.
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And so it was definitely a door closing, door opening situation where, you know, they gave us a severance package, they did everything right.
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I'm like, well this is March of 2019, let's see if I can go do this.
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And I'll give myself six months and see if there's interest through the spring and the summer of that year.
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And if there's not.
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Oh, we'll get another job.
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But luckily and happily is, that was the pivot point where I haven't looked back.
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Um, but as far as those early days in, you know, when I was still working in kitchens and still still doing consulting, is I would go out with my, my friends on just normal day hikes or backpacking trips and offer to do the meal plan for everybody.
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So cooking for two people, cooking for six people, and taking these portable camp stoves and realizing that.
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There's really easy ways to be able to eat well when you're outdoors.
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And I, I really dislike packaged meals, so I wanted to find a way to be able to use these, these portable camp stoves in order to cook great meal plans for, for our adventures.
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And there definitely are challenges in, in order to, to, to cook outside, but they're, they're relatively easy.
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And for all of our recipes, is there 10 ingredients or less ready in 30 minutes or less? No pre-prep, no dehydrating, and most importantly no packaged meals.
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We have a lot that are focused on dietary restriction specific, and it's, uh, been a fun journey through through testing and I pretty much put my research chef hat back on and really started to think about those challenges and wanting to make them easy and fast rather than, uh, difficult and gourmet where you need all of these ingredients or all this equipment because you're usually at the end of a long hike and you're hungry or.
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Even at the end of a long road trip and you're, you know, rolling into the, the RV stall or the car camping site, it's like you just need dinner and you need something tasty that's in satisfying that, uh, can, uh, refuel you for the, you know, adventure that you just had.
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So it's kind of an interesting looking back on it now of, again, a really tough time and an uncertain time that I didn't know the plan forward.
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I didn't know that I wanted to make cookbooks, didn't know I wanted to host a TV show.
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I just knew that I was passionate about the idea and wanted to teach folks that there was a new path for cooking outdoors and, uh, started from there.
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But it's grown from a few dozen recipes to over 300 recipes on the website.
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You know, again, the pocket size cookbooks.
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We sold over 30,000 copies over the last few years.
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Uh, last year was a pretty big year where we were able to get national distribution within REI, uh, cab basc Pro Shops and Cabelas, which is, which is very, very fun.
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And, um, then the, uh, YouTube video creation and TV creation just kind of evolved and has grown from there.
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That's incredible.
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Growth in years is not that long of a timeframe to get a business off the ground and for it to be successful.
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So kudos to you.
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That's incredible.
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Um, when you are first launching Outdoor Eats and you were just laid off, what were some of the first recipes that you developed? Good question.
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Yeah, it started with a, uh, kale and potato soup.
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Um, I was with a, a partner at the time and we went on a day hike or, or actually just a, a one night, uh, trip from Seattle and, uh, went on a hike up a mountain and set up, set up camp there.
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And I told her to bring a potato and a lemon and, um, I brought a, a bunch of kale and some salt and some seasonings and some Parmesan cheese and made it up in a little, you know, jet boil, kind of canister stove.
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And she was like, what is this? And I'm like, this is a vegetable soup and it's delicious, and we get to enjoy it here.
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So it started with a few soups and, uh, then into some grain bowl ideas and even some, uh, one of the other, uh, early recipes was a bursted tomato goat cheese dip, which is great for tailgating or tailgating and super, super good, one of the most popular recipes we have.
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And, um, so those were kind of the, uh, first few, but they have, have evolved to, uh, uh, easy pad type beef, mango fried rice, um, interesting, you know, salads and grain bowls, uh, fun desserts, and, uh, pretty much something for everybody, whether that's your, your dietary restriction or flavor or style of trip.
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Yeah, that, those sound amazing.
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I mean, like, just hearing you talk about them and I was on your website earlier looking at some of your recipes.
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I'm like, damn, I wanna make these at home.
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Like, I know they're meant to be outside, but I could easily make these at home in my kitchen.
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These sound so delicious.
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I'm curious, like, um, other packaged meals that people typically buy for backpacking trips, you know, what are, what is one of those, like normal meals look like? And could you talk to me about like how outdoor eats sort of like elevates that experience for a backpacker or Yeah.
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Yeah.
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The standard path right now is, is packaged meals and usually a handful of nuts and some jerky, right.
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And maybe some dried fruit as well.
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And you know, one of the most popular packaged meal flavors, doesn't matter, the brand is beef stroganoff.
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Uh, apparently we all love eating beef stroganoff outside, which I think is interesting because like I make it inside maybe once a year, you know, it's not a, a standard.
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Standard recipe for, for me and my, my frustration with packaged meals is that they have so much salt, they have so many preservatives because they, they need them to be able to survive for five or seven years on the shelf.
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Uh, but they also can get extremely expensive.
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And yes, they will provide you calories and will fill you up, but for me, it's a missed opportunity to have something that you actually really enjoy.
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Anne has some texture and as Anne has some nice freshness that can give you a full meal, uh, experience.
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So some of our recipes and I have a whole classics elevated recipe series that is just matching packaged meal flavors.
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So if you like lasagna, if you like pad tide chicken and rice and beef stroganoff, I've got a recipe for you that is 10 ingredients or less readying, 30 minutes or less.
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And you know, anywhere from four to eight ounces per per portion.
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Um, so it's gonna save you a lot of money, uh, a lot of time.
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But actually one of the, the first early packaged meal match recipes was beef stroganoff.
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And I tried to rehydrate jerky in, in water.
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And the thing about cooking any sort of protein is that it will eventually break down.
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You know, we've all made a pulled pork or some, um, uh, braised chicken thighs or something, and anywhere from an hour to three or four hours, it'll break down.
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But will beef jerky hydrate in less than 30 minutes? And the answer is yes, and it's incredible, and it gives us another protein source.
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And so I use peppered beef jerky in the water, then through in the seasonings and the pasta.
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And within that 15 or 20 minutes of cooked time, you have a very, very delicious meal that, uh, has more protein, less salt, uh, overall better quality.
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And will, will make your, your belly and your mind a lot happier after that hike or after that road trip.
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Wow, that's fantastic.
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Um, could you talk to me about what are the steps in your creative process when it comes to developing a new recipe for outdoor Eats? Yeah, there, there's a lot of, uh, uh, inspiration and a lot of, uh, areas for inspiration for new recipes.
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It could be the, you know, I wanted to match a new package meal, but it's also, I, I, I eat out just like anybody.
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And, um, sometimes it comes from a, a, a dinner experience like, oh wow, like this is really good.
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I'm wondering if I could hack it into a trail meal.
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And one of the examples that happened over the last couple of years was Amisu.
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And so I was, you know, out for, for dinner at Italian place and Ami Sue's delicious dessert.
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But then as I ate it and started thinking about it, I'm like, okay, well Lady fingers.
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Awesome.
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They weigh absolutely nothing and doesn't matter if they get crushed up 'cause you're just gonna mix 'em up anyway.
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Most people are already taking instant coffee or instant hot cocoa, which are two components of the dish.
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But then the key one was the custard or the, and the, the little bit of whipped cream.
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So I tested instant vanilla.
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And it actually doesn't need refrigeration and it doesn't need heat in order to, to hydrate.
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And I did a video on the, uh, my YouTube channel if you wanna check it out, but you just add water and stir, and within like less than a couple minutes, it hydrates you soak your lady fingers in your, your, your, your mocha mixture and add maybe a, a handful of nuts or a few chocolate chips and whatever other, maybe a little lour that you want to throw in there, maybe like a little kaa.
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And you have an amazing trail meal that weighs absolutely nothing and is totally an elevated experience.
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So for, for me, it's, it's like finding these recipes like, no, this is pretty good and let's, let's test them outside.
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And, you know, not, not every single recipe is a hit the first time, but it's kind of part of the fun to be able to, to, to workshop those and to, to test those out.
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Um, but often I'll just be on a day hike and, and, you know, thinking about.
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Salami or cheese or something as a chef does, like, okay, well you know what, what, what could we make here? Or, Hey, looks, seems like a lot of people are taking couscous out on the trail.
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How are we, how can we add some different flavors that can change up the, the, the, the flavor profile and just make it a little bit more interesting? Um, but then another thing I wanna share about the recipes too, that I think is really important for the creation process is testing.
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And, um, you know, I, I can cook a lot of things and I test some of the recipes, but pretty early on, I, I developed a recipe tester program.
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So we have a whole community of recipe testers around the country and around the world now that sign up on our website, out outdoor eats.com
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and they help test the recipe.
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So basically I'll get a recipe to like 80 or 90% send it off to them.
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They take it on their trip or maybe even test it in their backyard or, or on a picnic with their family.
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They provide some great feedback and some pictures, and then I edit it and add it to the recipe bank.
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So it's one way.
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Yeah.
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It's been really fun to be able to share the recipe creation experience and testing experience with folks just so that they know that there's, there's steps involved in this.
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And it's one way that we're, we're able to grow to over 300 in a, in a relatively short period of time.
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And it also is a great stamp for me that they work, um, they work in the field because if you guys listening, take these recipes out, even for a car camping adventure and they don't work, you're gonna be pretty mad at me.
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And, and, and I don't want that.
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But if you, again, are on a long, long journey, you're really need calories, you really need sustenance, and for some reason the recipe doesn't come together or it, uh, is a little too cumbersome, or the directions aren't clear, then that's a, that's a fail for me.
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So I wanna make sure that the recipes definitely work once they hit the website and that they're ready for you, uh, to take out on your adventure.
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Yeah.
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When it comes to testing, why is it important to have people from all over the world test your recipes? Like, I guess in other words, like, does like climate like affect the recipes or does maybe like different cultures like affect, like, yeah.
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Can you talk to me about sort of like the diversity and testing and why you have so many testers around the world? Yeah, it is an incredibly important, important part of the process.
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And I think the, the main thing as far as we're talking about weather or, or temperature is elevation is when when you go up in elevation, your boiling time goes, goes up as well because air pressure goes down and usually temperature goes down.
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So that's a factor as well.
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But then as people are, uh, signing up from different locations is maybe they don't have packaged rice like we do.
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Or maybe they, uh, have a different spice mix that that is available to them.
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So I think it's, uh, fun and also important to, to note that these different pantry ingredients aren't everywhere, but most of the ingredients and recipes are focused on the American market and are easy to modify for an international market.
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If you are currently listening there or if you are traveling there.
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Very cool.
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And what are some of the factors that you take into consideration when you are developing your recipes? Like, I know you talked a lot about weight and how much the ingredients weigh, but what are some of the other, uh, factors you have to consider? Yeah, I think number of ingredients, availability of ingredients.
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I don't want people to have to do all these crazy special on Amazon for like, freeze dried corn that they're never gonna use again.
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Uh, so I think that's important where I want the re the where I want the ingredients to be easy to shop for at most grocery stores.
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And I think another important factor for, for the recipe curation and testing process is texture and freshness.
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So I always love to add something crunchy or packing a lime in my bag or a little packet of, of, uh, lime powder in order to really complete the dish.
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Because when we're making a stew or noodles, you know, adding some fresh snap peas to a, a ramen dish, adding some green onions or even a, you know, nice squeeze of lime or some, uh, pepitas on top of a Mexican fried rice can really bring the dish together.
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So I think that's another thing with packaged meals is they're all really soft.
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And after multiple days with your outdoor adventure, your palate gets very, very bored and it needs texture, it needs difference, it needs something going on there.
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So I think those are some other elements that I, I try to include into the, uh, into the recipes to make sure that they're a full, complete dish.
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Wow, you are making me so hungry.
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Just listening to you talk.
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I'm like, damn, I want Ramen now.
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What are Yeah.
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favorite outdoor eats recipes? Uh, there's so many good ones and I usually follow my belly for my meal plan, but for some reason I love eating noodles outside.
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And that could be ramen, that can be a chow meine that can be, uh, a Vietnamese fu with some very thin rice noodles, which cook up super quick.
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Or, you know, we have a quick, easy pad tie that, that uses coconut milk powder, peanut butter powder, a little bit of chili, and a couple veggies, and a little bit of protein.
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And I, I love doing that.
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I also love whittling a couple campy chopsticks, so you know how you like whittle one for s'mores.
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Just whittle two, and you have two campy chopsticks available for you.
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And it just adds another little element to, uh, to the eating experience.
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Um, so those are, those are some that I really like, but others are loaded mashed potatoes.
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Um, uh, the, the grain bowl, uh, idea if you don't have a burner, so you can do a pizza, grain bowl, BLT, a grain bowl, Mandarin grain bowl.
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It's just super, super filling and tasty.
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Um, and for me, I'm lucky that I can eat most things, but I'm really happy and proud that our, our recipe bank has multiple recipes for, for different dietary restrictions.
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Um, because I noticed that a lot of folks were sacrificing their, their, um, ideologies, their, their, their belly when going out on the trail be like, okay, well I'm dairy free, but nope, I'll eat this and just have a couple days on the trail and that's okay.
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And it's like, no, like you should be comfortable.
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And having a good meal that doesn't make you uncomfortable or sick is, uh, is a really good thing.
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Yeah, as a vegetarian, I really, really also appreciated that because even when you go to like.
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wedding, like, or like some event, like the vegetarian option is always like, here's one leaf of spinach.
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And um, that's it.
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Like, Yep.
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sucks.
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And so whatever people like go the extra mile to think about people who are vegetarian or vegan or whatever it is.
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Lactose free, gluten-free, what, you know, Yep.
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it is.
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Like, I'm always like, wow, like that's, that's so thoughtful because oftentimes like you could tell like, you're like, okay, yeah, like it's clear I'm an afterthought, which is fine.
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Like I don't expect everything to be about me, you know? But like Yeah, very much appreciated when companies like yours or people who are planning events, like you could tell like, okay, no.
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Like they thought about it, you know? So I appreciated that when I was on your website as well.
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for sure.
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Well, and, and for me, again, it, it's an opportunity to make someone happy and to to, to share that you actually thought about them.
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So it's, it's not just an afterthought of like, yep, here's a.
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You know, soggy portobella mushroom cap or you know, you go to a Mexican restaurant and it's like veggie fajitas again with beans, right? Like, it, it, it's fine, but there's really easy ways to make it work.
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And for people doing meal plans for, for multiple different dietary restrictions to not break your back.
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That you have to make all of these different dishes with crazy different ingredients.
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And you know, what I often suggest for folks if they're cooking for a larger group with multiple dietary restrictions, is you make one batch of say, mango fried rice or pad tire, both really good examples and you keep 'em neutral.
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That doesn't mean that they're bland, but you just keep the nuts, you keep the, the, the protein out of it.
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Um, and you set up a bar or you set up a buffet.
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So you make a big pot of something and then you turn it into a.
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Experience of people adding their own flavors, their own textures, and everyone's happy, and you just made one big batch of something.
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It's also really great thing to do with a group of kids because you never know which vegetables they're gonna eat today or what options they're gonna eat today, but it's so easy to add things again, nuts, protein, uh, cheese spice, or even salt, rather than taking it away and making just specific batches of everything.
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Yeah, I love that.
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Absolutely.
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Um, what would you say to somebody who asks you, you know, let's say they're going on a, a multi-day hike or like a backpacking trip or something like that.
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Um, what would you say to somebody who's like, you know what, like they're maybe used to eating those, like packaged kind of like, you know, preservative filled meals or whatever, and they're just like, uh, like, you know, I don't feel like, you know, maybe like cooking and, you know, like, or like trying something new, if that makes sense.
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Like, Right.
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words, um, I guess what I'm trying to get at is like, what would you say eating like a really good meal adds to the experience more than just like eating just to get the calories that you need.
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Does that make Right? Yep.
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Absolutely.
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Yeah.
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I, I, I, I think that, you know, again, the standard path for folks is these packaged meals and anything new is always gonna be a little bit challenging.
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Um, but from my experience in the experience of our community and the recipe testers is that just a little bit of time in meal planning can go a long way to providing a, a way better experience because you are already hungry.
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You already think these packaged meals taste good at the end of 10 miles or 12 miles sitting by the Alpine Lake.
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So imagine if the food was actually tasty, how that would change your experience.
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And what we're finding too is that these are turning into memorable moments.
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Like nobody remembers the third package meal they had on a backpacking trip, but if they had.
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Pad Thai with campy chopsticks and, and it ta was tasty, was wonderful.
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It gave them calories.
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Gave them nutrients and set up for another day, then that's, that's, that's worth it for me.
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And, you know, you know, recipes that I can suggest for those, uh, seasoned veterans that are, uh, curious about this.
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But maybe wondering is anything with instant rice, rice noodles, pasta, or the beef stroganoff recipe that I referenced earlier, it will change the way that you experience the outdoors and, um, change the way that you meal plan moving forward.
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We have a lot of great testimonials for folks of, of, of just that.
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Like, I'm never going back.
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I'm never going back.
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'cause these are easy, these are tasty and they don't weigh down my pack.
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Um, you know, I think a lot of folks think that fresh or real ingredients have to be heavy, which is not necessarily the case.
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I think one place to start for that seasoned veteran is, is, is cooking some soups that are super easy.
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You know, all of our recipes, again, are mindful of pack weight and volume, and a lot of people think that.
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Uh, cooking with fresh real ingredients has to weigh down your pack or has to weigh down your rig, and it's just not the case.
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Again, some of our recipes and a lot of our recipes are anywhere from four eight ounces per serving, which is the same as a package meal, but, um, you know, use instant rice and rice noodles and pastas and the couscous, instant mashed potatoes ingredients that you're already taking along anyway, and just jazzing them up with a few fresh ingredients or a few spice mixes that can be, uh, really helpful for, for flavoring up your dishes.
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But, um, it's, it, it, it's always a new thing, but I'm, I'm here to share that it is totally worth your time to be able to put it together.
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00:28:17,238.5544248 --> 00:28:24,918.5544248
And, you know, we're, we're, we're talking a lot about hiking and backpacking, and the recipes did start for that community, but over the last six years.
271
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As I've traveled around the country and done workshops and connected with people is that our recipes can support any outdoor activity.
272
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So any ability level, if you're hiking a big, big mountain, if you're doing a PCT or at trail hike, or if you're RVing, if you're Van Life in and just in one pot meals that don't have all these crazy ingredients or you're big bike packer or kayak camper.
273
00:28:45,898.5544248 --> 00:28:59,68.5544248
You know, I did a YouTube collab video, uh, last year with a moto bike moto camper, and it's like, so people go out on their motor motorbike and go on the back country and it's just like a whole fun new way to recreate.
274
00:28:59,398.5544248 --> 00:29:09,178.5544248
And so it's like they've been really fun to see how people enjoy the outdoors, seeing, seeing where they're at, and then our recipes can help compliment the experience as they're going along.
275
00:29:09,903.5612275 --> 00:29:10,593.5612275
I love.
276
00:29:10,643.5544248 --> 00:29:11,133.5544248
Love that.
277
00:29:11,253.5612275 --> 00:29:35,373.5612275
how you put it in terms of like, it adds to like the story, it adds to the memory of the experience because like I can imagine like, yeah, okay, you hiked you many days or hours to this beautiful view, and then you're eating kind of like an unforgettable meal that's just not part of the memory, but then you're e or you're eating this delicious filling bowl of pad Thai while overlooking a beautiful sunset or a mountain peak, or you know, whatever it is.
278
00:29:35,373.5612275 --> 00:29:39,648.5612275
And that's like, I'm like, oh, that sounds like amazing.
279
00:29:39,648.5612275 --> 00:29:41,148.5544248
You know? Yes, absolutely.
280
00:29:41,193.5612275 --> 00:29:41,583.5612275
that.
281
00:29:41,583.5612275 --> 00:29:41,943.5612275
Yeah.
282
00:29:41,943.5612275 --> 00:29:48,873.5544248
You, you, you meals become part of the story, not just like an addendum or just a necessity, you know? Yeah.
283
00:29:48,873.5544248 --> 00:29:56,553.5544248
Well, and I think you, you said it right, and what I have been really happy and proud of is that, you know, I can't be on all of these hikes with people.
284
00:29:57,243.5544248 --> 00:30:05,73.5544248
I, I would love to, I would, I would love to experience a, a group hike somewhere with some new friends, but I get to be along for people's journeys now.
285
00:30:05,223.5544248 --> 00:30:09,633.5544248
And that has been so, so fun to see where people are cooking, where people are testing.
286
00:30:09,873.5544248 --> 00:30:14,733.5544248
And we had a fantastic story this, this past Thanksgiving from a member of the community.
287
00:30:14,733.5544248 --> 00:30:18,903.5544248
And he was meeting up with his daughter up in Seattle, and they decided to do a camp giving.
288
00:30:19,413.5544248 --> 00:30:21,363.5544248
And they, they sent me pictures.
289
00:30:21,363.5544248 --> 00:30:29,703.5544248
They sent me a full report, but they literally took four or five recipes from the Outdoor Eats website and went to the little park, a picnic structure, um, in one of the parks in Seattle.
290
00:30:29,703.5544248 --> 00:30:39,93.5544248
And they made, uh, fun and French onion, which is a, one of our, our, uh, truck stop recipes using, uh, chips and crackers and, and fun, fun.
291
00:30:39,618.5544248 --> 00:30:42,288.5544248
Things to be able to make some, some crazy recipes.
292
00:30:42,618.5544248 --> 00:30:49,518.5544248
They made a Turkey day holiday bowl and um, also green bean casserole with twine, strawberry shortcake for dessert.
293
00:30:50,213.5612275 --> 00:30:53,28.5544248
Wow, And I'm like, this is, it's awesome.
294
00:30:53,28.5544248 --> 00:30:55,98.5544248
And I, I didn't know this was happening.
295
00:30:55,98.5544248 --> 00:31:00,318.5544248
They just sent me a couple photos and an email, but it made me so happy because they were trying something fun.
296
00:31:00,318.5544248 --> 00:31:01,788.5544248
They were doing something different.
297
00:31:01,788.5544248 --> 00:31:03,258.5544248
They were spending time together.
298
00:31:03,558.5544248 --> 00:31:06,498.5544248
And I got to be along for that experience.
299
00:31:07,343.5612275 --> 00:31:08,313.5612275
That's so cool.
300
00:31:08,463.5612275 --> 00:31:19,383.5612275
Speaking of meals, being part of the experience, you host Outdoor Eats TV where you go to these wonderful locations, you share your journey, you eat a delicious meal.
301
00:31:19,653.5612275 --> 00:31:23,343.5612275
And um, I was just watching, uh, one of your episodes on YouTube.
302
00:31:23,343.5612275 --> 00:31:29,613.5612275
I highly suggest anybody listening to go check it out 'cause it's very, very fun and very cool and beautiful and cinematically done.
303
00:31:29,853.5612275 --> 00:31:37,563.5612275
I was I was curious about about how that idea came about to do a TV show with, um, outdoor Eats.
304
00:31:37,698.5544248 --> 00:31:37,788.5544248
mm-hmm.
305
00:31:38,538.5544248 --> 00:31:43,98.5544248
So it's just a, a interesting natural evolution of recipes to cookbooks.
306
00:31:43,98.5544248 --> 00:31:47,838.5544248
And some of my friends were, were like, a few years ago, were like, Hey, you should start a YouTube channel.
307
00:31:48,108.5544248 --> 00:31:55,638.5544248
And I, my response was, I don't really want to, uh, but I, I thought about it more and I'm like, okay, well, like I, I can talk about food.
308
00:31:55,638.5544248 --> 00:31:57,198.5544248
I love teaching people how to cook.
309
00:31:57,528.5544248 --> 00:31:58,278.5544248
Oh yeah.
310
00:31:58,278.5544248 --> 00:32:02,848.5544248
I guess I could set up my, my, my iPhone or a small camera while I'm on a hike and you.
311
00:32:03,288.5544248 --> 00:32:04,878.5544248
Teach people how to do this in the wild.
312
00:32:05,328.5544248 --> 00:32:10,518.5544248
So it, it took me a little bit of time to figure out how I wanted to talk about.
313
00:32:11,193.5544248 --> 00:32:19,233.5544248
In how I wanted to present myself to, because I'm a natural introvert and it's just not something that I was super keen on.
314
00:32:19,713.5544248 --> 00:32:26,283.5544248
But I figured out that this was fun and a way to share the mission through, through a different style of content.
315
00:32:26,583.5544248 --> 00:32:30,363.5544248
And so it really started through trial and error with, with YouTube.
316
00:32:30,453.5544248 --> 00:32:33,603.5544248
Um, and it's not like my channel went viral, went crazy.
317
00:32:33,693.5544248 --> 00:32:41,343.5544248
Um, we have a, a nice following and it's continuing to grow, but it wasn't like it was 500,000 subscribers in the first six months.
318
00:32:41,343.5544248 --> 00:32:42,573.5544248
It was slow and steady.
319
00:32:42,813.5544248 --> 00:32:58,23.5544248
And through that process, I was like, well, if I'm making beef mango fried rice by a river for seven minutes in a tutorial video, we can do a outdoor TV show with three recipes with a story, and we can make a half hour TV show.
320
00:32:58,623.5544248 --> 00:33:03,603.5544248
Um, so put together a pitch for that pitch, pitch it to a couple production companies, and one said yes.
321
00:33:03,963.5544248 --> 00:33:10,203.5544248
And the, the, the style of Outdoor eats TV is a combination of an educational food show.
322
00:33:10,563.5544248 --> 00:33:12,933.5544248
Combined with the travel show combined with an adventure show.
323
00:33:12,933.5544248 --> 00:33:23,883.5544248
So it's really that Venn diagram of all of those things coming together in these really strong, uh, channels from Food network to the travel channel to other educational things on PBS.
324
00:33:24,273.5544248 --> 00:33:35,63.5544248
And I wanted it to do it, to do it my own way and from my research is there are some chefs dipping into the outdoor space, but they're not necessarily doing educational programming.
325
00:33:35,63.5544248 --> 00:33:38,693.5544248
They're doing sort of aspirational travel with some interesting ingredients.
326
00:33:38,993.5544248 --> 00:33:40,463.5544248
But I want it to be approachable.
327
00:33:40,463.5544248 --> 00:33:49,793.5544248
I want it to be motivating for folks to get outside and aspirational to, to enjoy these, these, uh, locations that we're getting to, to, to film at.
328
00:33:50,93.5544248 --> 00:33:55,193.5544248
And some of them are big, like Switzerland and Ireland and Ecuador that we filmed at last year.
329
00:33:55,193.5544248 --> 00:34:03,443.5544248
And then some are normal locations like a, um, a desert in Arizona or the Smoky Mountains of Tennessee.
330
00:34:03,518.5544248 --> 00:34:08,228.5544248
So there's a, there's a story everywhere and there's an outdoor story everywhere.
331
00:34:08,228.5544248 --> 00:34:12,128.5544248
There's a food story everywhere and I'm just kind of trying to mash those together.
332
00:34:12,128.5544248 --> 00:34:19,718.5544248
But it's been very, very fun to create and the show now airs on FanDuel sports nationwide outside tv.
333
00:34:20,18.5544248 --> 00:34:26,408.5544248
And then PBS just picked it up a few months ago, so you can check out the PBS app or message your local station to pick it up.
334
00:34:26,798.5544248 --> 00:34:30,248.5544248
So it's been been some great evolution of, of that as well.
335
00:34:30,338.5544248 --> 00:34:32,588.5544248
And you know, part of the way that we.
336
00:34:33,443.5544248 --> 00:34:35,873.5544248
Uh, fund that the program is through tourism boards.
337
00:34:36,113.5544248 --> 00:34:51,443.5544248
So we are hosted by Visit Ireland, or visit Switzerland, and they help us put together this really fun adventure with hiking or bike packing or kayaking or, or a catch and cook experience, or hiking with a local chef.
338
00:34:51,503.5544248 --> 00:35:06,413.5544248
And then it's my job and the team's job to kind of put that story together, figure out what recipes we're gonna make, and, um, again, it all comes back to educational cooking rather than, you know, pie in the sky, uh, doing things that you're never gonna be able to do.
339
00:35:07,238.5612275 --> 00:35:08,858.5612275
Wow, that's incredible.
340
00:35:09,128.5612275 --> 00:35:16,358.5612275
What were some of your, I don't, I don't, I don't know if like favorite, because I hate asking people favorite, 'cause people are always like, I can't choose a favorite.
341
00:35:16,358.5612275 --> 00:35:27,218.5544248
But maybe What are some of your most memorable locations that you've filmed at? Yeah, we, we've filmed in some very fun locations, and what I love for the show is like we filmed in St.
342
00:35:27,218.5544248 --> 00:35:39,248.5544248
Petersburg, Florida, in Corpus Christi, Texas, as a couple of, uh, examples where those aren't necessarily outdoorsy hotbeds, but there is adventure, there's activity, there's fun, there's people, there's food everywhere.
343
00:35:39,578.5544248 --> 00:35:47,978.5544248
But this last year we filmed in Switzerland and there's one day that I just call the cheese day, and it was one of the greatest days of my life, I gotta say.
344
00:35:48,218.5544248 --> 00:35:49,928.5544248
Uh, so we got up relatively early.
345
00:35:49,928.5544248 --> 00:35:57,908.5544248
We went up into the, the Alpine, we were visiting in, in July, and we met up with a local artisan cheese maker that has a herd of cows.
346
00:35:57,908.5544248 --> 00:36:02,498.5544248
It's about a dozen, pretty small, and he makes one wheel of cheese a day.
347
00:36:03,8.5544248 --> 00:36:03,818.5544248
That's it.
348
00:36:04,448.5544248 --> 00:36:05,18.5544248
Incredible.
349
00:36:05,198.5544248 --> 00:36:07,58.5544248
And then he, he ages it in his basement.
350
00:36:07,508.5544248 --> 00:36:18,878.5544248
And so we got to go through that process, taste his aged cheese, which is some of the best, I call, it's called Swiss cheese, but that's not even fair because it's like a gooier mount alpine mountain.
351
00:36:20,18.5544248 --> 00:36:24,818.5544248
Amazing bite that is just so, so creamy and so delicious.
352
00:36:24,848.5544248 --> 00:36:28,118.5544248
So that was day part or so that was part one of cheese day.
353
00:36:28,118.5544248 --> 00:36:29,768.5544248
So we got to see how the cheese was made.
354
00:36:30,68.5544248 --> 00:36:39,158.5544248
Then we went to the town where they have an old water silo that they repurposed as a, uh, cheese grotto as they called it.
355
00:36:39,728.5544248 --> 00:36:45,128.5544248
So there are hundreds of wheels of cheese from all of the small manufacturers in this valley.
356
00:36:45,578.5544248 --> 00:36:52,88.5544248
And you go underground and you just look up and there's just cheese and cheese and cheese.
357
00:36:52,88.5544248 --> 00:36:55,928.5544248
And the perfume walking in there was just.
358
00:36:56,648.5544248 --> 00:36:59,948.5544248
Like intoxicating and soaked into my clothes in a good way.
359
00:36:59,948.5544248 --> 00:37:03,608.5544248
I was just like, oh my God, I get to smell this for, for the next couple days.
360
00:37:03,908.5544248 --> 00:37:05,468.5544248
And so that was really cool.
361
00:37:05,648.5544248 --> 00:37:15,518.5544248
And then to cap it off, I went on a hike with, uh, my local guide there who happens to be a, uh, a former Olympic ski champion.
362
00:37:15,518.5544248 --> 00:37:18,758.5544248
Um, his name was Mike Von Grugen, really cool fella.
363
00:37:19,88.5544248 --> 00:37:29,348.5544248
And in this town of Gustad where we were filming is they have seven basically picnic tables in the shape of a big fondue pot.
364
00:37:29,588.5544248 --> 00:37:34,808.5544248
So imagine like a hot tub size, but it's actually a table and it has the handle.
365
00:37:34,808.5544248 --> 00:37:37,448.5544248
It's just like super kitschy in the best way possible.
366
00:37:37,658.5544248 --> 00:37:38,768.5544248
And it's all open.
367
00:37:38,798.5544248 --> 00:37:39,488.5544248
It's all free.
368
00:37:39,488.5544248 --> 00:37:40,508.5544248
You don't have to reserve it.
369
00:37:40,958.5544248 --> 00:37:43,898.5544248
You just literally go on a short hike down the, down the valley.
370
00:37:44,708.5544248 --> 00:37:47,378.5544248
Open it up and you can have a picnic.
371
00:37:47,858.5544248 --> 00:37:54,248.5544248
But the kicker is most of the creamies will have a fondue backpack for you that you can rent or purchase.
372
00:37:54,398.5544248 --> 00:38:05,258.5544248
And it has the burner, it has the pot, it has the cheese, it has the bread, it has the sticks, and it has a bottle of wine for you so you can enjoy fondue in a fondue pot in Switzerland.
373
00:38:06,533.5612275 --> 00:38:07,193.5612275
Oh my God.
374
00:38:07,508.5544248 --> 00:38:11,393.5612275
And what, what more could you want I am booking a flight to Switzerland tonight.
375
00:38:11,623.5612275 --> 00:38:12,953.5612275
That sounds insane.
376
00:38:13,568.5544248 --> 00:38:16,988.5544248
it? It was, it was totally insane.
377
00:38:16,988.5544248 --> 00:38:19,568.5544248
And that was just one day of the Switzerland shoot.
378
00:38:19,808.5544248 --> 00:38:27,218.5544248
So we are our, our blessed with some very good hosts that, uh, you know, want to show off their location in the best way possible.
379
00:38:27,338.5544248 --> 00:38:36,8.5544248
But I, what I loved about that, especially the, the, the fondue example is that fondue is one of the world's best sharing meals.
380
00:38:36,653.5544248 --> 00:38:39,53.5544248
It is meant to share, it's meant to be communal.
381
00:38:39,53.5544248 --> 00:38:42,683.5544248
It's meant to, to, to, to dunk and to dip and to sip and to bite.
382
00:38:43,13.5544248 --> 00:38:57,233.5544248
And they really went into the, uh, classically, stereotypical experience, but made it approachable and made it fun and didn't, uh, dismiss or diminish anything about the tradition of it.
383
00:38:57,563.5544248 --> 00:39:01,673.5544248
They just leaned into it and it was so like, really, really awesome.
384
00:39:02,453.5612275 --> 00:39:04,313.5612275
That sounds incredible.
385
00:39:04,313.5612275 --> 00:39:05,93.5612275
Oh my gosh.
386
00:39:05,123.5612275 --> 00:39:05,843.5612275
Very jealous.
387
00:39:05,843.5612275 --> 00:39:06,533.5612275
You got to do all that.
388
00:39:06,563.5612275 --> 00:39:10,433.5544248
'cause that sounds like a dream come true to be with just like all this cheese and Yep.
389
00:39:10,673.5612275 --> 00:39:10,943.5612275
Ugh.
390
00:39:11,3.5612275 --> 00:39:11,873.5612275
That sounds amazing.
391
00:39:12,83.5544248 --> 00:39:12,353.5544248
Yep.
392
00:39:12,863.5612275 --> 00:39:25,733.5544248
I was wondering what is your sort of process or thinking behind when you are planning an episode between matching a location or an itinerary with what recipes you're gonna end up Mm-hmm.
393
00:39:26,693.5544248 --> 00:39:36,833.5544248
Yeah, it, it's, it's kind of a, a, a fun part of the process and sometimes I, I want to really tie in the ingredients, whether that's from an artisan or a market into the recipes.
394
00:39:37,193.5544248 --> 00:39:42,113.5544248
And other times it's just sort of like, Hey, I think this is a good recipe to showcase.
395
00:39:42,113.5544248 --> 00:39:43,193.5544248
And we haven't done it yet.
396
00:39:43,313.5544248 --> 00:39:53,273.5544248
So, like, for example, when we went to the Smoky Mountains, I provisioned at a Dollar General, um, because it's a prominent through hiking community, and a lot of folks, maybe that's their only grocery store.
397
00:39:53,453.5544248 --> 00:40:01,193.5544248
So we eventually made a Dorito enchilada bowl and a tuna melt with, uh, packaged tuna cheese and crackers.
398
00:40:01,523.5544248 --> 00:40:20,903.5544248
And I can't remember what else we made on for, for, for that episode, but it's, uh, it, it, it's flexible within the, kind of the creative process of how much do we really want to tie it into a local flavor or, uh, if there's just a, a, a fun ingredient or a fun recipe that we wanna showcase that kind of fits with the, the activity.
399
00:40:21,608.5612275 --> 00:40:22,793.5612275
Oh, very cool.
400
00:40:23,3.5612275 --> 00:40:38,693.5544248
As somebody who does so much, I'm so curious, what does a day in your life look like? It's a good question and I, I think I, you know, as I mentioned earlier, outdoor use has been going for about six years now, and I run all the day-to-day, uh, process.
401
00:40:38,693.5544248 --> 00:40:41,453.5544248
I don't have a staff, you know, have a video editor that, that helped.
402
00:40:41,678.5544248 --> 00:40:49,718.5544248
Me and then anything TV related, the production company definitely helps support with, with videographers, editors and distributors and those kind of things.
403
00:40:50,168.5544248 --> 00:41:02,708.5544248
So it's, it's running, not running itself, but it's much more sustainable than when I was first trying to build it, you know, I was teaching myself how to build a website, teaching myself accounting and video editing and all of this.
404
00:41:02,708.5544248 --> 00:41:08,768.5544248
And there's just a lot of time in front of the computer and I am happy that I don't have to do that as much anymore.
405
00:41:08,948.5544248 --> 00:41:15,428.5544248
So, day in the life is, uh, you know, a couple calls, whether that's a new brand or, or destination partner.
406
00:41:15,728.5544248 --> 00:41:28,268.5544248
Um, you know, recording a podcast with you and meeting some new people, uh, teaching a workshop around the country as well, whether that's for the Boy Scouts or Girl Scouts or for a larger outdoor, uh, uh, expo or, or something like that.
407
00:41:28,268.5544248 --> 00:41:33,608.5544248
But I do have some nice free time that I didn't have a few years ago, so I've.
408
00:41:34,118.5544248 --> 00:41:40,328.5544248
There's always things to think about as far as new recipes or new episode plan when, when those, you know, hit the calendar.
409
00:41:40,328.5544248 --> 00:41:50,258.5544248
But, um, one of the opportunities that I've had over the last couple years is, is writing and it's another creative outlet that maybe I wasn't exploring very much.
410
00:41:50,258.5544248 --> 00:41:57,608.5544248
So it's sometimes a, a, a travel essay or a, a kind of an interesting food thought that, that I have.
411
00:41:57,668.5544248 --> 00:41:59,888.5544248
And so I've been writing and posting 'em on Substack.
412
00:41:59,888.5544248 --> 00:42:11,168.5544248
So I have a chef, a chef Corso on Substack if you wanna kind of follow along, but I'm calling them culinary deep thoughts and, uh, you know, I'm a curious chef and I've got a lot to think about and, and talk about.
413
00:42:11,168.5544248 --> 00:42:14,918.5544248
So that has filled up, uh, some time over the last couple years.
414
00:42:14,918.5544248 --> 00:42:18,548.5544248
But I also like to stay active and go on hikes and go on walks.
415
00:42:18,548.5544248 --> 00:42:23,378.5544248
So I definitely try to keep that in my, my schedule, uh, for most days.
416
00:42:24,548.5612275 --> 00:42:27,953.5612275
Wow, that's incredible that you are able to get so much done.
417
00:42:27,953.5612275 --> 00:42:31,943.5612275
And I'm also, I'm so impressed that it's just you running outdoor eats.
418
00:42:31,943.5612275 --> 00:42:34,103.5612275
I assumed you had a full staff.
419
00:42:34,433.5612275 --> 00:42:41,663.5612275
Um, but wow, that's awesome that it's, it's all you and you are able also to take time to rest and all of that.
420
00:42:41,663.5612275 --> 00:42:42,563.5612275
That's really cool.
421
00:42:42,608.5544248 --> 00:42:51,308.5544248
Yeah, I, I think that, uh, as a, you know, sole entrepreneur, there's always work to do and there's always time to push.
422
00:42:51,308.5544248 --> 00:42:58,118.5544248
But what I've learned over the last couple years is there's also times, times you really need to pause and if you're tired, try to take a nap.
423
00:42:58,118.5544248 --> 00:43:03,338.5544248
If you have, if you have the, the, the window of time and to really listen to how much you're pushing.
424
00:43:03,788.5544248 --> 00:43:14,348.5544248
And if, if you're, you're getting a little worn out, then you need to either just step away from your computer for a little bit and take a walk, or you, you know, you need to take a break.
425
00:43:14,348.5544248 --> 00:43:18,428.5544248
So it's, uh, I'm, you know, I'm, I'm driven and passionate about this brand and I can.
426
00:43:19,238.5544248 --> 00:43:21,248.5544248
Be busy all the hours of the day.
427
00:43:21,248.5544248 --> 00:43:29,768.5544248
But, um, yeah, and after, over the last couple years, it's, it's been very important for me for, to find at least a little bit of a balance.
428
00:43:30,128.5612275 --> 00:43:31,358.5612275
Yeah, absolutely.
429
00:43:31,598.5612275 --> 00:43:44,408.5544248
What are your favorite parts of what I, and also the most challenging parts? I have really enjoyed the different, uh, creative processes, you know, from my previous experiences.
430
00:43:44,408.5544248 --> 00:43:55,88.5544248
Like I had a life as a research chef, or I had a life as working for Starbucks and that was my, some of my identity and I really loved and, um, appreciate those jobs for the past.
431
00:43:55,118.5544248 --> 00:44:04,93.5544248
But it did take me a little bit of time to shift into like, oh, I am running my own business and oh yeah, I am Chef Corso and I am.
432
00:44:05,123.5544248 --> 00:44:07,493.5544248
On videos and teaching people how to do things.
433
00:44:07,493.5544248 --> 00:44:17,723.5544248
And I was definitely not fully comfortable with it at the beginning, but I loved the ability to create new recipes in a fun new way to teach folks in a fun new way.
434
00:44:17,723.5544248 --> 00:44:19,403.5544248
You know, I'm not an indoor chef anymore.
435
00:44:19,433.5544248 --> 00:44:20,393.5544248
I'm an outdoor chef.
436
00:44:20,813.5544248 --> 00:44:32,243.5544248
And then also with video creation, whether that's a reel or YouTube video or now some longer form, you know, more in depth storytelling is, I love that creative process for different mediums.
437
00:44:32,243.5544248 --> 00:44:44,93.5544248
And I know you do this as well of like, cool, let's go, go to shoot some fun photography today, right? But then you put a different hat on and you do an article or you think about something else in a creative way.
438
00:44:44,423.5544248 --> 00:44:49,73.5544248
And I kind of love, love stretching that creative process.
439
00:44:49,313.5544248 --> 00:44:52,553.5544248
And I never thought I would be doing this.
440
00:44:52,553.5544248 --> 00:44:57,653.5544248
So it's just been fun to, to explore, um, explore those different mediums.
441
00:44:58,208.5612275 --> 00:44:59,198.5612275
Yeah, absolutely.
442
00:44:59,348.5612275 --> 00:45:04,943.5544248
Do you ever experience imposter syndrome or feelings of self-doubt? Yeah, for sure.
443
00:45:05,213.5544248 --> 00:45:16,133.5544248
Uh, yeah, especially at the beginning I was just like, am I really doing this? Like, am I really not getting an income for multiple months because I think I want to teach folks how to eat well outside.
444
00:45:16,703.5544248 --> 00:45:22,403.5544248
And then also, you know, when it, once I first started the YouTube channel again, I was very reluctant.
445
00:45:22,913.5544248 --> 00:45:40,553.5544248
So I, I just was not comfortable with it and being like, well, who am I? But it's, but then at the end of the day, it's like, well, you're somebody and you have a, a, a, an opinion and a thought and a and a thing to share with people and you'll go all into it.
446
00:45:41,63.5544248 --> 00:45:53,303.5544248
Um, but there's, there's been times even over the last couple years where I've been at conferences and, uh, given presentations to people or, or groups that have like, wow, this, this is me.
447
00:45:53,303.5544248 --> 00:45:55,403.5544248
This is my persona and this is my life now.
448
00:45:55,673.5544248 --> 00:45:57,443.5544248
And part of that is my own creation.
449
00:45:57,443.5544248 --> 00:46:05,333.5544248
And then part of that, I'm just still like amazed and, uh, surprised at, at where it is and, you know, potentially where it could go.
450
00:46:05,828.5612275 --> 00:46:06,878.5612275
Yeah, absolutely.
451
00:46:06,878.5612275 --> 00:46:19,43.5544248
When you are feeling, um, you know, you're, you are having thoughts of self-doubt, um, are some self-care things you do to help yourself get out of that negative head space? Hmm.
452
00:46:19,703.5544248 --> 00:46:20,453.5544248
That's a tough question.
453
00:46:20,633.5544248 --> 00:46:22,343.5544248
There's not an easy answer I can give.
454
00:46:22,403.5544248 --> 00:46:26,813.5544248
Um, oftentimes it revolve or it evolves when.
455
00:46:27,548.5544248 --> 00:46:41,948.5544248
I am really into the computer or like really into editing something or looking at my face and watching myself mess up on a, a scene or something like that, and kind of getting up in my own head about, oh man, I should be doing better with this.
456
00:46:41,948.5544248 --> 00:46:47,138.5544248
Or, um, I bet other people or, or, or not having these same problems.
457
00:46:47,138.5544248 --> 00:46:59,618.5544248
So often I'll just check out for a little bit again, just like a little walk around the block or listen to a podcast or put on some music and kind of get myself out of that, that wormhole that, that I sort of put myself in.
458
00:46:59,978.5544248 --> 00:47:02,558.5544248
So for me, it's just sort of disconnecting from it.
459
00:47:02,798.5544248 --> 00:47:17,528.5544248
Um, but it's a, it's a constant, I wouldn't say struggle, but it's just sort of there in the back of your mind every once in a while of, of, of, should I be doing this? Or why, why, why me, kind of thing.
460
00:47:17,528.5544248 --> 00:47:18,278.5544248
But then.
461
00:47:19,598.5544248 --> 00:47:29,168.5544248
I've put a lot of work and a lot of thought, and a lot of time into this project, and I want it to be as successful as it can be, so then I just kind of shake it off and keep on pushing forward.
462
00:47:29,168.5544248 --> 00:47:31,808.5612275
Right? Yeah, absolutely.
463
00:47:32,3.5612275 --> 00:47:40,28.5544248
Have you ever had, uh, a failure or a setback or a challenge that taught you an important lesson? Yes.
464
00:47:40,88.5544248 --> 00:47:51,278.5544248
Um, I, I thought about this question, uh, when you sent it over earlier, and I think the, the really positive part about Outdoor Eats is that I have not had a complete fall on my face moment.
465
00:47:51,668.5544248 --> 00:47:53,498.5544248
Um, not everything has been successful.
466
00:47:53,498.5544248 --> 00:47:56,408.5544248
There's been things that I've tried that just, just didn't quite work.
467
00:47:56,468.5544248 --> 00:48:09,788.5544248
But I think early on, especially with the workshops, is like I would set up a workshop, you know, at an REI or with a community group or at a park somewhere and get really excited and prep for it, and then two people show up and it's off.
468
00:48:09,788.5544248 --> 00:48:16,118.5544248
I often feel like, like a standup comedian or like a, a new book author or something that goes to like a, a.
469
00:48:16,643.5544248 --> 00:48:25,223.5544248
You know, book reading or you know, a first or, or few sets, like in a random town and it's like, oh yeah, nobody knows who you are.
470
00:48:25,673.5544248 --> 00:48:26,123.5544248
Great.
471
00:48:26,303.5544248 --> 00:48:47,903.5544248
But it, but then I also thinking about, well, two people chose to come to this specific event, need to put on a good need to put on a good show for them, right? And so those are some very, very humbling moments where, you know, I am excited about this, but I know maybe not everybody is, or they aren't aware of Do Eats or that these events are happening, or, or whatever it is.
472
00:48:48,233.5544248 --> 00:48:52,943.5544248
So those are some very, very humbling moments at the beginning of just like, oh man.
473
00:48:54,653.5544248 --> 00:48:57,923.5544248
Like, like, like, like I still got work to do and we gotta keep pushing and that's great.
474
00:48:57,923.5544248 --> 00:48:59,963.5544248
But then, you know, in the inverse of that is.
475
00:49:00,233.5544248 --> 00:49:13,13.5544248
Sometimes I'll teach to 50 people, or the, the largest workshop I've ever done is 350 people at, yeah, it was at the Airstream trailer rally in, uh, st outside of St.
476
00:49:13,13.5544248 --> 00:49:13,823.5544248
Louis, Missouri.
477
00:49:13,823.5544248 --> 00:49:26,453.5544248
And these is just another amazing community that I've met through the years of, they get together every year with thousands of Airstreams and just celebrate the ownership and the comradery of all of this.
478
00:49:26,453.5544248 --> 00:49:28,463.5544248
And I got to teach them some new recipes.
479
00:49:28,553.5544248 --> 00:49:29,363.5544248
It was like, amazing.
480
00:49:29,543.5544248 --> 00:49:40,163.5544248
So it, so it definitely goes in some different directions, but those, those moments are pretty humbling, where hardly anybody shows up and you want, you want a bigger audience, so.
481
00:49:40,163.5612275 --> 00:49:41,153.5612275
Yeah, totally.
482
00:49:41,153.5612275 --> 00:49:47,303.5544248
Have you ever had a recipe not work out? I've had a few, um, and there's still some that needs more testing.
483
00:49:47,333.5544248 --> 00:49:51,563.5544248
Um, the really hard part with Camp Stoves specifically is you can't really bake in them very well.
484
00:49:51,893.5544248 --> 00:50:02,873.5544248
Baking requires medium consistent radiant heat, and yes, you can Dutch oven, uh, cook with a campfire, but if you're just using one of those small little, little camp stoves, um, they just don't really work.
485
00:50:02,873.5544248 --> 00:50:10,193.5544248
So I was trying to test like biscuits or like scones and hydrating the dough and kind of making 'em into little dumplings and it, it.
486
00:50:12,488.5544248 --> 00:50:14,438.5544248
They were food, but they weren't very good.
487
00:50:14,708.5544248 --> 00:50:24,968.5544248
So, um, any, anything like that with, uh, uh, needing to, to, to bake for a long time or have that, that low medium consistent heat just doesn't quite work with those stoves.
488
00:50:24,968.5544248 --> 00:50:28,178.5544248
But I did do some further testing on, on steam baking.
489
00:50:28,418.5544248 --> 00:50:30,158.5544248
So basically you make a double boiler.
490
00:50:30,218.5544248 --> 00:50:41,858.5544248
So you have like a, a chimney style stove when you put some rocks or some, some bark in the bottom with some water and then put a smaller pot in it and maybe put like a cake mix or a muffin mix in it.
491
00:50:42,278.5544248 --> 00:50:46,148.5544248
And within 20 minutes it steams steams your, your muffin.
492
00:50:46,898.5544248 --> 00:50:48,908.5544248
And so it's a really, really fun one.
493
00:50:48,908.5544248 --> 00:50:59,648.5544248
If you want to do something very special for someone on your trip and maybe do like a birthday cake, throw a candle in it with some frosting or something on, um, in there, it does take a little bit of gas, so you have to plan for that.
494
00:50:59,648.5544248 --> 00:51:11,318.5544248
But so like some things are, are quote unquote failures and not really worth a whole lot of extra time, but then it kind of leads you into some further testing and further exploration for some things.
495
00:51:11,738.5612275 --> 00:51:12,848.5612275
Oh cool.
496
00:51:12,848.5612275 --> 00:51:13,748.5612275
That's awesome.
497
00:51:14,48.5612275 --> 00:51:20,183.5544248
Um, what is your definition of success? That's a, it's a tough one.
498
00:51:20,183.5544248 --> 00:51:25,553.5544248
Um, I think there, there's two things for, because I am a business owner and I'm also a creator.
499
00:51:25,853.5544248 --> 00:51:32,3.5544248
I think there's one that's very tangible and then one that's sort of an intangible and one is, is sales.
500
00:51:32,63.5544248 --> 00:51:41,123.5544248
Like, I would love to sell more of these cookbooks to people because I'm really happy with them, really proud of them, and, you know, want folks to, to be able to take these outside.
501
00:51:41,123.5544248 --> 00:51:46,313.5544248
So sales numbers and sales dollars are, are definitely a, a measure of success for me.
502
00:51:46,403.5544248 --> 00:51:54,383.5544248
And you know, we actually had one of our highest sales year this year with those wholesale sale orders from the larger, larger distributors and larger retailers.
503
00:51:54,383.5544248 --> 00:51:55,433.5544248
So that's really great.
504
00:51:55,913.5544248 --> 00:51:58,883.5544248
Um, I think the one that's a little bit more intangible is.
505
00:51:59,708.5544248 --> 00:52:07,148.5544248
You know, with any YouTuber, what I've noticed with myself and also chatting with other creators is it doesn't matter where you're at.
506
00:52:07,178.5544248 --> 00:52:15,488.5544248
And like as of today, I'm at about 35,000 subscribers, which is solid, but I have other colleagues that are in the a hundred thousand to 250,000.
507
00:52:15,578.5544248 --> 00:52:18,128.5544248
And it doesn't matter where you're at, you always want more.
508
00:52:18,428.5544248 --> 00:52:26,798.5544248
So I think that it's not necessarily the number one goal to get all the views and all the subscribers.
509
00:52:26,888.5544248 --> 00:52:28,958.5544248
Yes, that's an important metric to follow.
510
00:52:29,228.5544248 --> 00:52:36,998.5544248
But I think the intangible part of it is like, are you proud of your content and is that connecting with, you know, your community that you're, you're, you're trying to connect with.
511
00:52:37,418.5544248 --> 00:52:43,298.5544248
And that's hard to, to, uh, to, to quantify at times.
512
00:52:43,538.5544248 --> 00:52:51,68.5544248
But if you're continually putting out good work that you're proud of, it will find the right audience and the growth and the, the sales and whatever will come.
513
00:52:51,608.5544248 --> 00:52:54,908.5544248
Um, so success for me is just continuing with the mission of outdoor.
514
00:52:55,508.5544248 --> 00:52:59,738.5544248
Connecting with different people and providing support for, for their adventure.
515
00:52:59,738.5544248 --> 00:53:03,128.5544248
So it's a interesting combination of, of feelings there.
516
00:53:03,833.5612275 --> 00:53:05,123.5612275
Yeah, absolutely.
517
00:53:05,333.5612275 --> 00:53:12,488.5544248
What are some of your goals with Outdoor Eats? You know, what haven't you done yet that you would love to do? Yeah, I mean, I wanna keep making the show.
518
00:53:12,488.5544248 --> 00:53:16,718.5544248
We're, we're currently in production for season four, which will air in the thank you.
519
00:53:16,718.5544248 --> 00:53:17,18.5544248
Yep.
520
00:53:17,18.5544248 --> 00:53:19,538.5544248
So we keep, keep making, keep making episodes, which is great.
521
00:53:19,748.5544248 --> 00:53:25,58.5544248
And, um, the, the season four will come out next fall, so we're definitely ahead of the game.
522
00:53:25,328.5544248 --> 00:53:27,818.5544248
Uh, we have some fun locations in the United States.
523
00:53:27,818.5544248 --> 00:53:30,218.5544248
We're going to Brazil, uh, as well.
524
00:53:30,218.5544248 --> 00:53:31,598.5544248
So that'll be coming up in a few months.
525
00:53:31,853.5544248 --> 00:53:37,193.5544248
And, um, so part, part of the, the, the future is more episodes, more viewership.
526
00:53:37,523.5544248 --> 00:53:43,283.5544248
Uh, I'm gonna work on a couple more cookbooks this year, so those will probably launch in the spring of 2026, so I can check that out.
527
00:53:43,283.5544248 --> 00:53:51,593.5544248
The website and, you know, I have bucket list destinations that I either want to explore or, or fail mat, like I'd love to go to the Dolomites, so you still haven't been there.
528
00:53:51,803.5544248 --> 00:53:59,303.5544248
I wanna do a winter episode of Outdoor Eats, where you'd like cross country ski and snowshoe and like do the sauna experience somewhere.
529
00:53:59,483.5544248 --> 00:54:01,103.5544248
So that would be really fun.
530
00:54:01,523.5544248 --> 00:54:04,733.5544248
Um, but the other thing I'm working on is Outdoor Eats guided trips.
531
00:54:04,793.5544248 --> 00:54:18,893.5544248
So we have a couple on the calendar right now, but with these fun new connections in Ecuador and Ireland and Mexico and all these fun places, is that I wanna get fun people together that like food and adventure in the outdoors and have a trip together.
532
00:54:19,523.5544248 --> 00:54:24,323.5544248
Um, so I'm working on some, some fun trips for later in the year and for 2027.
533
00:54:24,563.5544248 --> 00:54:29,453.5544248
And, you know, I don't need to be Rick Steves and do hundreds of trips a year, but I just want.
534
00:54:29,798.5544248 --> 00:54:32,528.5544248
To grow the community in a slightly different way.
535
00:54:32,588.5544248 --> 00:54:44,738.5544248
And if you're a foodie, and if you're an adventurer, these trips are super, super fun, uh, to be able to combine, uh, those, those kind of things and do it with some really fun people so that that'll, yeah.
536
00:54:44,738.5544248 --> 00:54:46,448.5544248
So that'll be a project that I'm working on for this year.
537
00:54:47,123.5612275 --> 00:54:47,663.5612275
Oh my gosh.
538
00:54:47,663.5612275 --> 00:54:49,613.5612275
Well those sound like so much fun.
539
00:54:49,763.5612275 --> 00:54:50,663.5612275
All right, chef Corso.
540
00:54:50,663.5612275 --> 00:54:53,123.5612275
I have one more question before we get into the lightning round.
541
00:54:53,723.5612275 --> 00:55:07,628.5544248
If you could cook anywhere in the world, like not, don't consider like, like you have unlimited budget, unlimited resources to be anywhere in the world, where would it be and what would you make? Um, I would be on the top of a mountain.
542
00:55:07,633.5544248 --> 00:55:19,88.5544248
I, I don't need to go to Mount Everest, but I would go to like, top of Mount Rainier in Washington or something bigger like that, and I would probably make a Brothy noodle dish.
543
00:55:19,298.5544248 --> 00:55:27,278.5544248
Um, yeah, Or frankly, you know, what I would do is whoever, whoever, whoever I'm with, I would ask them what their favorite meal is.
544
00:55:27,863.5544248 --> 00:55:30,293.5544248
And make that for them, that would be even more impactful for me.
545
00:55:30,803.5612275 --> 00:55:31,973.5544248
Oh, that's Yeah.
546
00:55:32,933.5612275 --> 00:55:33,263.5612275
All right.
547
00:55:33,263.5612275 --> 00:55:36,23.5544248
Are you ready to move into the lightning round? Yes.
548
00:55:36,653.5612275 --> 00:55:37,283.5612275
All righty.
549
00:55:37,343.5612275 --> 00:55:50,333.5544248
What is something new that you've tried lately? Um, I am in keto Ecuador currently, so, uh, I have tried a bunch of different plantain dishes, uh, tropical fruits, interesting, uh, passion fruits.
550
00:55:50,633.5544248 --> 00:55:55,73.5544248
Uh, the weirdest one I just tried last week was, uh, grubs, like worms.
551
00:55:55,163.5544248 --> 00:55:58,853.5544248
Big old fat ones from a, from a, a, a tree raw.
552
00:55:59,243.5544248 --> 00:56:01,73.5544248
Uh, they actually don't taste that bad.
553
00:56:01,103.5544248 --> 00:56:02,213.5544248
They don't taste like much.
554
00:56:02,213.5544248 --> 00:56:03,983.5544248
They very light in tropical flavor.
555
00:56:04,223.5544248 --> 00:56:08,483.5544248
And then we roasted them over a fire and those were actually quite good.
556
00:56:08,483.5544248 --> 00:56:12,53.5544248
They kind of tasted like fried chicken and roasted pork combined.
557
00:56:12,593.5544248 --> 00:56:14,153.5544248
So those were actually pretty good.
558
00:56:14,828.5612275 --> 00:56:15,848.5612275
Cool.
559
00:56:15,878.5612275 --> 00:56:17,168.5612275
Wow, that's so interesting.
560
00:56:17,168.5612275 --> 00:56:18,128.5612275
That's really cool.
561
00:56:18,563.5544248 --> 00:56:18,653.5544248
Mm-hmm.
562
00:56:18,818.5612275 --> 00:56:20,978.5612275
When you say grubs, it makes me think of the Lion King.
563
00:56:20,978.5612275 --> 00:56:22,568.5612275
'cause that's what like Timon and PBA eat.
564
00:56:22,613.5544248 --> 00:56:23,93.5544248
Totally.
565
00:56:23,498.5612275 --> 00:56:25,418.5612275
So that's, that's the image that came to my mind.
566
00:56:25,613.5544248 --> 00:56:25,913.5544248
Yep.
567
00:56:26,378.5612275 --> 00:56:26,738.5612275
All right.
568
00:56:26,738.5612275 --> 00:56:42,368.5544248
Do you have a lesson or a message that you wanna share with listeners? Um, if you're thinking about starting a business, I think the most important thing is to, you, you need to get enough ducks in a row, but you don't need all of them and just flop it out there.
569
00:56:42,518.5544248 --> 00:56:43,118.5544248
Get it out there.
570
00:56:43,148.5544248 --> 00:56:47,858.5544248
Like, once I finally made the website and put it out there, it was such a big part.
571
00:56:47,858.5544248 --> 00:56:51,668.5544248
It's like, oh, this is real now, and then I can check and adjust from there.
572
00:56:52,28.5544248 --> 00:57:01,568.5544248
Um, I think the other thing I can share with, you know, any sort of, uh, project work, if you're running your own business or working for a company, is seek feedback and take it.
573
00:57:02,138.5544248 --> 00:57:04,388.5544248
It's up to you to then do something with it.
574
00:57:04,388.5544248 --> 00:57:09,518.5544248
And it, it doesn't always have to be emotional of like, oh, that feedback means you're wrong.
575
00:57:09,548.5544248 --> 00:57:14,558.5544248
It, if they're providing feedback, it means that they're trying to help the project be better.
576
00:57:14,828.5544248 --> 00:57:19,178.5544248
And if that's the goal, then all that feedback can, can really help support that.
577
00:57:19,418.5544248 --> 00:57:23,798.5544248
But, um, it's been a really big lesson for me that take the feedback.
578
00:57:25,358.5544248 --> 00:57:28,958.5544248
Absorb it and then either choose to do something with it or not.
579
00:57:28,958.5544248 --> 00:57:37,748.5612275
But it's, uh, it was really hard at the beginning because you're so connected to it, Yeah, beautifully said.
580
00:57:38,48.5612275 --> 00:57:54,968.5544248
Um, what is one thing you wish you knew when you were first starting out? um, um, that it's, I don't know that it's harder than it, than it other people say it is, but then it's also that challenge and struggle is so fun.
581
00:57:54,998.5544248 --> 00:58:01,628.5544248
Like, I would rather be doing this and figuring it out myself than working in another office Monday through Friday or another kitchen.
582
00:58:02,138.5544248 --> 00:58:08,888.5544248
Um, so I think that the uncertainty at the beginning was valid, but then be like, it's okay.
583
00:58:09,38.5544248 --> 00:58:12,938.5544248
Like, it's gonna, it will work out for however it needs to work out in the future.
584
00:58:12,938.5544248 --> 00:58:16,778.5544248
And it's such a, such a, a, a better journey.
585
00:58:18,98.5612275 --> 00:58:18,818.5612275
Absolutely.
586
00:58:18,823.5612275 --> 00:58:21,68.5612275
All right, chef Corso, this has been wonderful.
587
00:58:21,68.5612275 --> 00:58:22,598.5612275
Thank you so much for coming on the show.
588
00:58:22,748.5612275 --> 00:58:27,398.5612275
Where can everybody check out your work? Find a new recipe on Outdoor Eats.
589
00:58:27,398.5612275 --> 00:58:29,798.5612275
Watch your show, buy your cookbooks, all of the things.
590
00:58:29,798.5612275 --> 00:58:30,668.5612275
Sign up for a trip.
591
00:58:30,758.5612275 --> 00:58:34,268.5544248
Tell us where Yeah, so out, uh, outdoor eats.com
592
00:58:34,268.5544248 --> 00:58:41,948.5544248
for most of the content and all the recipes are there, plus the shop, so pocket size cookbooks, plus some pocket knives and some other sporting merchandise.
593
00:58:42,308.5544248 --> 00:58:47,828.5544248
Uh, socials are Instagram and Facebook, and TikTok at Outdoor Eats 365.
594
00:58:48,248.5544248 --> 00:58:50,348.5544248
YouTube is Chef Corso.
595
00:58:50,618.5544248 --> 00:58:52,748.5544248
Uh, Substack is also Chef Corso.
596
00:58:52,958.5544248 --> 00:58:55,298.5544248
And then for the television show, check out FanDuel Sports.
597
00:58:55,673.5544248 --> 00:59:05,513.5544248
Outside tv, the PBS, whether you're local station or the app, and again, it's relatively new on PBS, so you know, some support to message those local stations to pick it up would be great.
598
00:59:05,903.5544248 --> 00:59:13,163.5544248
And also for all you guys out there, I have a discount code if you wanna pick up a cookbook, uh, Waverly 15 for 15% off in the shop.
599
00:59:13,163.5544248 --> 00:59:16,283.5544248
So anything there, and that'll be active for, for quite a while.
600
00:59:16,493.5544248 --> 00:59:21,593.5544248
And then, yeah, if you want to, uh, check out our guided trips, those are on outdoor eats.com
601
00:59:21,593.5544248 --> 00:59:25,313.5544248
as well, or just shoot me an email or a DM through any of the, uh, social platforms.
602
00:59:25,643.5544248 --> 00:59:33,833.5544248
Uh, I run this thing, so I'm pretty, I'm the one that's gonna respond, but, um, get out there, cook something amazing with your family and your friends.
603
00:59:34,43.5544248 --> 00:59:38,783.5544248
It's, I'm, I'm working really hard to make it as easy and approachable as possible for you.
604
00:59:38,783.5544248 --> 00:59:40,493.5544248
And again, uh, a great meal.
605
00:59:40,493.5544248 --> 00:59:42,533.5544248
Outdoors matters and food matters.
606
00:59:42,593.5544248 --> 00:59:44,603.5544248
And, uh, I'm here to show you how to do it.
607
00:59:45,278.5612275 --> 00:59:46,88.5612275
Wonderful.
608
00:59:46,88.5612275 --> 00:59:47,18.5612275
Thank you so much.
609
00:59:47,18.5612275 --> 00:59:47,318.5612275
Of course.
610
00:59:47,318.5612275 --> 00:59:51,548.5612275
And we'll have all of that linked in the show notes so people could just click really easily.
611
00:59:51,818.5612275 --> 00:59:53,558.5612275
Alright, thank you so much for joining.
612
00:59:53,558.5612275 --> 00:59:56,108.5612275
I really appreciate your time and this has been wonderful.
613
00:59:56,303.5544248 --> 00:59:56,483.5544248
Great.
614
00:59:56,483.5544248 --> 00:59:56,933.5544248
Thank you.
