Ep72: Behind the Mic Producer Becky Guzak on The Hot Stove Society Radio with Tom Douglas

WEBVTT

00:00:00.190 --> 00:00:07.488
Becky Guzak is passionate about empowering others to connect and build their confidence and communities through entertaining.

00:00:07.889 --> 00:00:15.939
She has enjoyed bringing people together and throwing parties her entire adult life with her new podcast hosts with confidence.

00:00:16.230 --> 00:00:21.839
Her mission is to inspire others to embrace the joy of gathering without stress.

00:00:22.388 --> 00:00:32.268
Becky is also the producer of the Hot Stove Society radio show hosted by the renowned chef and restaurateur Tom Douglas at a Seattle based cooking school.

00:00:32.829 --> 00:00:41.189
She loves that she gets to interview and learn from so many chefs, cookbook authors, restaurateurs, philanthropists, and many others.

00:00:41.704 --> 00:00:45.354
In the food industry, Becky, welcome to the show.

00:00:45.895 --> 00:00:46.704
Thank you, Michael.

00:00:46.914 --> 00:00:47.664
It's fun to be here.

00:00:48.265 --> 00:00:49.435
Oh, we're going to have a great time.

00:00:50.045 --> 00:00:51.005
So let's kick it off.

00:00:51.024 --> 00:00:55.804
Let's start out with how did you connect to food at an early age?

00:00:55.804 --> 00:00:59.744
Did you have a special dish or memory or something related to that?

00:01:00.265 --> 00:01:05.204
I think it, my connection to food was really around that nurturing feeling with your parents.

00:01:05.534 --> 00:01:08.215
My dad would make us breakfast on the weekends.

00:01:08.694 --> 00:01:11.379
And my mom would Make her own bread.

00:01:11.549 --> 00:01:14.659
At the time, I was irritated because we wanted Wonder Bread.

00:01:14.920 --> 00:01:17.859
My sister and I wanted real food that our friends were having.

00:01:18.189 --> 00:01:18.759
Real food?

00:01:18.969 --> 00:01:19.450
Real food,

00:01:19.509 --> 00:01:19.808
yeah.

00:01:19.829 --> 00:01:20.978
Wonder Bread and Oreos.

00:01:21.049 --> 00:01:24.668
But no, we got homemade sourdough bread and cookies.

00:01:24.668 --> 00:01:24.938
Oh my

00:01:24.938 --> 00:01:25.569
gosh!

00:01:25.769 --> 00:01:26.459
Chocolate chip cookies.

00:01:26.519 --> 00:01:27.338
I remember that.

00:01:27.368 --> 00:01:33.683
And then, I think food was always around being with other people and having fun.

00:01:33.933 --> 00:01:36.403
So that was it was something that just brought people together.

00:01:36.653 --> 00:01:37.694
So that's my memory.

00:01:37.694 --> 00:01:39.243
I don't have a specific dish,

00:01:39.933 --> 00:01:40.093
but

00:01:40.204 --> 00:01:44.293
just cooking with or being cooked for was just a really fun feeling.

00:01:44.323 --> 00:01:45.513
What a really special feeling.

00:01:46.114 --> 00:01:48.174
How old would you say when you started cooking?

00:01:48.174 --> 00:01:51.454
Did you cook alongside like to make sourdough from the starter?

00:01:51.623 --> 00:01:51.933
Yep.

00:01:51.935 --> 00:01:56.058
Probably I can remember about kindergarten age to five, age five,

00:01:56.058 --> 00:01:56.834
six,

00:01:56.834 --> 00:02:04.463
and then I wasn't a big cook growing up, I think it was, I didn't really love cooking until my late thirties.

00:02:05.064 --> 00:02:05.364
Okay.

00:02:05.704 --> 00:02:17.735
And I, that's really when it started, we went to a cooking camp in Seattle Tom Douglas, renowned, someone that we knew owned a lot of restaurants and we knew and he had these five, it was five days.

00:02:17.735 --> 00:02:18.574
My sister and I went.

00:02:19.044 --> 00:02:25.824
And it was morning is like nine to five and it was packed with demos from chefs from all over.

00:02:25.824 --> 00:02:26.034
And

00:02:26.034 --> 00:02:27.704
so

00:02:27.704 --> 00:02:29.213
it was hour after hour, we've got tastes.

00:02:29.274 --> 00:02:47.993
I think one camp we figured it was like over 150 tastes of foods and so we really were exposed to a lot and it was fun and we had competitions and games when you first walked in the morning and that just really got me going and seeing how the art of cooking was so special.

00:02:47.993 --> 00:02:48.433
And then I just.

00:02:48.634 --> 00:02:51.274
Yeah.

00:02:51.864 --> 00:02:55.463
There's something that, that triggers it triggered for me.

00:02:55.463 --> 00:03:00.253
I met a chef that just changed my life and I got so excited about cooking and I would go home.

00:03:00.253 --> 00:03:06.364
And I remember living with my parents because I couldn't afford very much.

00:03:06.373 --> 00:03:14.813
You were living paycheck to paycheck as a prep cook and I worked in this country club and they had just launched and the chef took me under his wing, almost like an apprenticeship.

00:03:15.704 --> 00:03:19.734
And he asked me to go home and take a full bag of oranges and just peel them.

00:03:20.139 --> 00:03:22.788
Like literally just, we call it filleting actually.

00:03:23.109 --> 00:03:25.459
You're peeling the fruit to perfection, right?

00:03:25.459 --> 00:03:27.179
And then you segment out the oranges.

00:03:27.258 --> 00:03:28.848
I love segmenting.

00:03:28.848 --> 00:03:30.679
I did that for my parents.

00:03:30.699 --> 00:03:43.639
And then to learn to saute, I took a bag of frozen peas and put them in a pan and I would flip them for like hours at home and they would go all over the floor and I'd put them back in again.

00:03:44.058 --> 00:03:45.438
And that's how I learned to saute.

00:03:45.778 --> 00:03:46.558
And why peas?

00:03:47.179 --> 00:03:48.429
Because they're just.

00:03:48.989 --> 00:03:53.149
They literally flip very easily and they're easy to track

00:03:53.149 --> 00:03:54.588
and

00:03:54.669 --> 00:03:56.419
if they're frozen, it's a lot easier.

00:03:56.669 --> 00:03:57.306
So it's

00:03:57.306 --> 00:03:58.286
inexpensive and inexpensive.

00:03:58.286 --> 00:03:58.612
Yeah.

00:03:58.612 --> 00:03:58.938
Yeah.

00:03:58.938 --> 00:04:05.473
But they were really entertained and I had this direction that I led into, I wanted to become a chef.

00:04:05.473 --> 00:04:11.026
And so I hear that, I hear those kinds of things probably going on in cooking school

00:04:11.026 --> 00:04:11.679
that you

00:04:11.679 --> 00:04:13.312
went to or the camp.

00:04:13.312 --> 00:04:13.639
Does

00:04:13.639 --> 00:04:13.966
he

00:04:13.966 --> 00:04:14.945
still do it?

00:04:15.656 --> 00:04:17.985
No, he's about 10 years ago.

00:04:18.185 --> 00:04:23.456
He what it evolved into is the hot stove society cook at culinary school.

00:04:23.625 --> 00:04:35.475
So those camps are what really inspired him and his team to make it bigger and make it more solid and something that can is sustainable and is year round and you can take a class how to make dumplings.

00:04:35.475 --> 00:04:43.255
They've got private events where they've got team building events, challenges, and I've been to one as a guest.

00:04:44.625 --> 00:04:48.125
And we do cook alongs and there are chefs that are side by side that would help.

00:04:48.165 --> 00:04:49.475
They really want you to succeed.

00:04:49.495 --> 00:04:52.055
It's all about fun and helping you build your confidence in the kitchen.

00:04:52.576 --> 00:04:58.994
And then people that weren't super into cooking they can sit on the side and sip some wine or sit back and watch and have a good time.

00:04:58.994 --> 00:05:02.995
And then we leave the room, they transform it into a dining room, come back.

00:05:03.005 --> 00:05:04.696
And then we have this big communal dinner.

00:05:05.065 --> 00:05:06.826
So they do a lot of fun events.

00:05:07.216 --> 00:05:12.055
So it really is, with all the stuff going on in the world, that being in the school is.

00:05:12.521 --> 00:05:21.850
About joy and leave politics aside, leave the big issues aside and just really immerse in connecting.

00:05:22.451 --> 00:05:22.930
Wow.

00:05:23.430 --> 00:05:24.440
That is amazing.

00:05:24.600 --> 00:05:25.740
That is really amazing.

00:05:25.750 --> 00:05:29.380
I, when I went to the hot stove society and.

00:05:29.581 --> 00:05:31.120
And attended a friend of mine.

00:05:31.180 --> 00:05:41.591
I'm giving a shout out, Lisa, you are incredible because we talked about this for over a year and she told me about it and I didn't even know about it and I can't believe it as a podcaster, as a food podcaster.

00:05:43.081 --> 00:05:43.901
I just fell in love.

00:05:43.901 --> 00:05:51.620
I was like, wow, this is amazing because in my mind, I saw things like Tom's in the front.

00:05:51.980 --> 00:05:57.211
With a microphone to the right of him is your coworker, the colonial director, Bridget.

00:05:57.680 --> 00:06:01.531
And then you're right behind them on another mic.

00:06:01.531 --> 00:06:09.971
So there's three mics, three people talking and doing interviews, and then they bring a fourth person in and the coordination of that has got to be incredible.

00:06:10.011 --> 00:06:11.211
I just have a one on one.

00:06:11.440 --> 00:06:15.891
I'm thinking about a co host, so I'm putting it out there to the world, but I just have one on one right now.

00:06:16.370 --> 00:06:21.290
And to do that with three or four people must be incredibly challenging.

00:06:21.300 --> 00:06:22.321
And you're the producer.

00:06:22.321 --> 00:06:23.571
How do you navigate that?

00:06:23.610 --> 00:06:26.870
It's a great question when it's pretty easy and effortless.

00:06:27.365 --> 00:06:37.375
As long as you put in the time to be thorough on who the guests are and make sure that you feel comfortable and there's nothing really scripted in these conversations, but it flows.

00:06:37.415 --> 00:06:43.175
And Tom is such a professional and he's been doing this for, he's been doing his radio show for almost 25 years.

00:06:44.386 --> 00:06:46.136
Someone told me to call him one take Tom.

00:06:46.276 --> 00:06:46.805
And it's true.

00:06:46.935 --> 00:06:49.776
He just, he's just honest and authentic.

00:06:50.250 --> 00:07:00.641
And has a lot of experience and loves to talk to people and has a knack of being able to ask people questions, open ended questions, and he's got so many stories himself.

00:07:01.091 --> 00:07:05.490
And then he's got a co host, either his daughter Loretta or Bridget charters.

00:07:05.540 --> 00:07:10.841
And it's, it really isn't, again, it just seems effortless.

00:07:10.880 --> 00:07:11.880
It's just, it's fun.

00:07:11.880 --> 00:07:12.471
It's joyful.

00:07:12.480 --> 00:07:14.610
It's like sitting around a table.

00:07:14.940 --> 00:07:15.620
Talking to friends.

00:07:16.230 --> 00:07:16.891
Oh, I love it.

00:07:16.971 --> 00:07:17.490
I love it.

00:07:18.040 --> 00:07:23.471
So let's get into it, but you have background in business, right?

00:07:23.500 --> 00:07:24.800
Is it international business?

00:07:24.831 --> 00:07:25.310
Is that right?

00:07:25.310 --> 00:07:29.761
Yeah, that's what I said in college, but I spent a lot of time.

00:07:30.031 --> 00:07:37.690
We had a software marketing and sales company back in the day when you would take products and someone wanted to get the, get on the shelves of maybe an egghead or.

00:07:37.971 --> 00:07:38.500
Costco.

00:07:38.810 --> 00:07:39.081
Okay.

00:07:39.130 --> 00:07:47.091
So me and my team would help people take their product and package it and market it and get it on the shelves of these stores and get into people's hands.

00:07:47.360 --> 00:07:48.690
But that was a long time ago.

00:07:49.120 --> 00:07:49.511
Sure.

00:07:50.011 --> 00:07:58.841
I think doing the radio show, it's just a culmination of transferable skills, loving people, excuse me, enjoying learning new things.

00:07:59.440 --> 00:07:59.750
Okay.

00:08:00.310 --> 00:08:06.401
And I think learning from others and learning from your mistakes too.

00:08:06.711 --> 00:08:07.040
Yeah.

00:08:07.100 --> 00:08:08.040
Oh, I make a lot of them.

00:08:08.240 --> 00:08:09.250
We make a lot of them.

00:08:09.300 --> 00:08:09.540
Yeah.

00:08:09.540 --> 00:08:12.091
No, and I've done a lot of nonprofit work, strategic plan

00:08:12.550 --> 00:08:12.920
and

00:08:13.651 --> 00:08:14.461
fun stuff like that.

00:08:14.461 --> 00:08:19.201
But the radio show, I was asked to be a guest producer for about six weeks right now.

00:08:19.250 --> 00:08:21.670
I think we just did show number 40, still having a blast.

00:08:23.500 --> 00:08:26.266
And this all started because of that event that you went to.

00:08:26.755 --> 00:08:27.225
Is that right?

00:08:27.485 --> 00:08:28.475
That's how I got to know Tom.

00:08:28.545 --> 00:08:28.865
Yes.

00:08:29.235 --> 00:08:29.966
Tom and his team.

00:08:29.995 --> 00:08:30.185
Yes.

00:08:30.255 --> 00:08:30.596
Yeah.

00:08:30.596 --> 00:08:36.145
So you got to know Tom in the event, which then became, eventually became the radio show.

00:08:36.245 --> 00:08:40.855
Then you were invited in to host for six episodes

00:08:41.416 --> 00:08:41.625
and

00:08:41.625 --> 00:08:43.056
then now how many

00:08:43.666 --> 00:08:44.696
40 up to 40.

00:08:45.015 --> 00:08:45.365
Yeah.

00:08:46.285 --> 00:08:46.556
That's incredible.

00:08:46.566 --> 00:08:47.515
It's fun to do.

00:08:47.515 --> 00:08:49.745
And it wasn't just the one camp.

00:08:49.775 --> 00:08:50.495
Me and my friends.

00:08:51.410 --> 00:08:52.941
We went to multiple camps.

00:08:53.071 --> 00:08:55.380
I was probably seven or eight years in a row.

00:08:55.610 --> 00:09:05.510
And then Tom would invite us over to his home and we would do cook alongs and we would do other foodie events, get together and chuck a bunch of oysters and learn new things together.

00:09:06.380 --> 00:09:11.350
And it's funny because I, in my mind, I'm like, what is the culture like with the hot stove society?

00:09:11.380 --> 00:09:12.860
What is it like to work with Bridget?

00:09:12.900 --> 00:09:15.160
And what is it like to work with Tom and the rest of the team?

00:09:15.650 --> 00:09:16.910
I think it's very collaborative

00:09:17.301 --> 00:09:17.620
and

00:09:17.650 --> 00:09:22.650
people encourage one another and they're also brutally honest too, in a good way.

00:09:22.980 --> 00:09:23.301
Good.

00:09:23.581 --> 00:09:23.811
Yeah.

00:09:24.081 --> 00:09:24.230
And

00:09:24.280 --> 00:09:33.721
there's, I think Tom, he's been an incubator for a lot of new chefs, in his early days, he's always, he'll invest in people.

00:09:33.730 --> 00:09:37.201
He'll support them, leaving him and moving on and growing.

00:09:37.480 --> 00:09:38.730
And he gets joy out of that.

00:09:38.941 --> 00:09:43.230
And that kind of trickle down feeling of wanting to help people want to.

00:09:43.921 --> 00:09:49.181
Elevate people trickles down through everybody that he's working with.

00:09:49.581 --> 00:09:50.240
That's what I see.

00:09:50.730 --> 00:09:51.000
Yeah.

00:09:51.000 --> 00:09:51.860
That's amazing.

00:09:52.010 --> 00:10:06.740
Can you describe what it would be like, I know what it was like for me when I came in the door, but what is the experience that you're trying to create when someone comes to listen to the hot stove society as a guest,

00:10:08.421 --> 00:10:16.181
I think the experience is just To have a good time and learn and speak up as well.

00:10:16.311 --> 00:10:27.990
If there's something that someone wants to say, encourage them to challenge themselves, if you're a little bit nervous, then do it like when we bring people on for trivia, a lot of fun with that, either, or the audience members, they're a little bit nervous.

00:10:28.000 --> 00:10:30.071
And that was me, I think three years ago.

00:10:30.640 --> 00:10:32.270
I remember you said that's amazing.

00:10:32.350 --> 00:10:32.701
Yeah.

00:10:32.811 --> 00:10:34.591
I was so nervous to answer the questions.

00:10:34.941 --> 00:10:38.941
And now I'm on the mic every week and there's no, it's very comfortable.

00:10:39.500 --> 00:10:42.030
So we're trying to create that comfortable feeling for it.

00:10:45.201 --> 00:10:51.811
And I think you're so good at it because you experienced that fear that, that sort of anxiety, your first time.

00:10:51.811 --> 00:10:52.451
And you remember that.

00:10:52.451 --> 00:10:52.640
That's a good

00:10:52.650 --> 00:10:53.000
point.

00:10:53.051 --> 00:10:53.311
Thank

00:10:53.311 --> 00:10:53.581
you.

00:10:53.630 --> 00:10:53.931
Yeah.

00:10:53.931 --> 00:10:54.831
That's a really good point.

00:10:55.451 --> 00:10:55.561
I can

00:10:55.770 --> 00:10:56.000
see it.

00:10:56.311 --> 00:10:58.071
I can see it when I listen.

00:10:58.081 --> 00:11:01.520
And when I saw you, I watched the engagement and all of you do.

00:11:01.910 --> 00:11:05.760
And it's amazing because you're like inviting people in to the party.

00:11:06.005 --> 00:11:07.395
And there's no intimidation factor.

00:11:07.395 --> 00:11:10.485
Some podcasters love to intimidate their guests or radio hosts.

00:11:10.485 --> 00:11:13.625
And I just don't understand that, but I think

00:11:13.666 --> 00:11:14.865
I love the word you use party.

00:11:15.605 --> 00:11:16.105
Yeah.

00:11:16.265 --> 00:11:16.785
I love that.

00:11:16.785 --> 00:11:19.806
I have a friend who told me years ago and I use this a lot.

00:11:19.806 --> 00:11:20.186
I love it.

00:11:20.186 --> 00:11:27.956
She said, if you, it was during a tough political time and she said, if you want a better world, throw a better party, meaning bring people together and talk.

00:11:29.096 --> 00:11:29.605
I love that one.

00:11:29.961 --> 00:11:30.400
Yeah.

00:11:30.441 --> 00:11:39.571
And so as a producer, you are finding guests, you're finding chefs, you're finding people in hospitality, philanthropists, how do you find your guests?

00:11:40.071 --> 00:11:44.610
It's super easy because so many people in this town know Tom Douglas.

00:11:45.211 --> 00:11:50.311
So I just start with, have you heard of the radio show or have you heard of Tom and a lot of people do.

00:11:50.311 --> 00:11:54.701
So I don't, I think, I don't think I've ever had someone say no.

00:11:55.791 --> 00:11:56.071
And

00:11:56.191 --> 00:12:14.211
how I find him is they either find us, they reach out to the hot stove or they've been guests in the past, or I'll go to a restaurant, local restaurant in my town and see something really cool or see, A new chef go talk and see how they treat the customers, talk to them and then invite them on the show.

00:12:14.691 --> 00:12:23.140
And that's been my approach is to let them know what's there and invite them in.

00:12:23.370 --> 00:12:23.660
Okay.

00:12:23.660 --> 00:12:25.650
And what do you look for in a guest?

00:12:25.671 --> 00:12:28.081
Is there anything special criteria wise?

00:12:28.571 --> 00:12:31.291
I think I'm always looking for charismatic guests.

00:12:31.701 --> 00:12:40.701
People that are both smart, I think charismatic is definition of the balance of having knowledge and passion and being able to relay that.

00:12:41.650 --> 00:12:42.681
That's what I'm looking for

00:12:43.221 --> 00:12:43.400
is

00:12:43.740 --> 00:12:44.321
charisma.

00:12:45.051 --> 00:12:45.301
Great.

00:12:45.331 --> 00:12:45.701
Yeah.

00:12:45.701 --> 00:12:46.831
And that goes a long way.

00:12:47.160 --> 00:12:48.760
It's similar to what I look forward to.

00:12:49.311 --> 00:12:54.630
What do you think the biggest challenges you've faced as a producer of the hot stove society?

00:12:55.760 --> 00:12:56.921
That's a great question.

00:12:58.191 --> 00:12:59.410
My first gut reaction is.

00:13:00.306 --> 00:13:00.405
I'm

00:13:01.375 --> 00:13:02.475
not trying to stump you.

00:13:02.615 --> 00:13:03.645
No, no, no, no.

00:13:03.826 --> 00:13:04.255
I, it's.

00:13:05.181 --> 00:13:05.890
I am a little,

00:13:05.980 --> 00:13:06.201
yeah,

00:13:06.201 --> 00:13:08.260
a

00:13:08.260 --> 00:13:12.770
challenge I'd like to have more hours in a day to, I think I just have to sometimes let things go.

00:13:12.801 --> 00:13:17.530
I'll go down, I'll do research and I'll over research things because I love food.

00:13:17.530 --> 00:13:28.610
I've got so much passion around all these topics and I'm not a chef, I'm a home cook, but I'm not, I haven't been a, so it's even, I'll just go down these rabbit holes of research.

00:13:28.801 --> 00:13:38.676
And so I wish I had more time, but the challenge is really, I, when I make a mistake or something happens, something goes wrong, I don't freak out.

00:13:39.005 --> 00:13:44.855
Maybe 10, 15 years ago, I would have now, I really just have this calm feeling of what did I learn from that?

00:13:45.475 --> 00:13:53.446
And I'll take notes or a lot of times I don't even need to take notes on what to do in the situation next time, because it's it becomes so obvious when you make a mistake.

00:13:53.446 --> 00:13:54.086
That's how you learn.

00:13:54.196 --> 00:13:57.525
I would say challenge that there's no challenge that's stressful.

00:13:57.706 --> 00:14:00.046
Is there anything that happened that really pushed you?

00:14:00.186 --> 00:14:02.316
You were like, Oh my gosh, how are we going to get through this?

00:14:02.316 --> 00:14:02.936
But you did.

00:14:03.025 --> 00:14:04.135
Yes, we did.

00:14:04.235 --> 00:14:06.905
But then I also quickly went to, okay, what's worst case scenario.

00:14:07.056 --> 00:14:14.535
So we had a taping once where we had a great show and a gentleman came in from New York who had, he's written over a hundred cookbooks.

00:14:15.275 --> 00:14:15.485
Oh.

00:14:15.515 --> 00:14:20.025
And so he came in special for the show and for his book tour.

00:14:20.025 --> 00:14:20.056
Okay.

00:14:20.576 --> 00:14:22.225
And it was such a fun show.

00:14:22.745 --> 00:14:28.265
And then I get the call from Chio Radio that all the audio is terrible.

00:14:28.650 --> 00:14:30.926
It just doesn't sound me.

00:14:30.926 --> 00:14:31.390
It just, oh my gosh.

00:14:31.826 --> 00:14:37.245
And it was a so I worked with other Sean the technical, we, he figured it out.

00:14:37.245 --> 00:14:37.995
We figured it out.

00:14:38.000 --> 00:14:38.160
Okay.

00:14:38.260 --> 00:14:38.480
It

00:14:38.485 --> 00:14:40.696
came up with let's use our YouTube footage.

00:14:41.105 --> 00:14:43.515
And we edit that and it wasn't perfect,

00:14:43.995 --> 00:14:44.316
but

00:14:44.816 --> 00:14:48.005
it still, and Tom Douglas never knew this, any of this happened.

00:14:48.005 --> 00:14:49.885
So we just, I'm not going to freak anybody out.

00:14:49.936 --> 00:14:55.046
And so we handled it and now I

00:14:55.046 --> 00:14:55.666
love Tom.

00:14:55.765 --> 00:14:56.365
He's amazing.

00:14:57.076 --> 00:14:57.346
Oh yeah.

00:14:57.346 --> 00:14:58.905
Behind the scenes things happen.

00:14:58.946 --> 00:15:05.566
I was telling you, I was telling you in the pre interview that I was interviewing a celebrity chef and my computer died.

00:15:05.765 --> 00:15:11.105
Right in the middle, and I heard him talking on the other end is like, is he going to come back?

00:15:11.135 --> 00:15:12.076
Is he going to come back?

00:15:12.285 --> 00:15:13.466
Let's crack open a beer.

00:15:13.895 --> 00:15:16.916
And so I booted back up in four minutes because I'm a tech.

00:15:16.946 --> 00:15:20.086
I was up and running and we just jumped right back into it and continued

00:15:20.105 --> 00:15:20.696
and awesome.

00:15:21.125 --> 00:15:21.625
Yeah, we've

00:15:21.625 --> 00:15:31.145
had a lot of, not a lot of, we've had the things that don't work are So the things that have failed is some of our zoom calls, there's a connection can drop or those kinds of things.

00:15:31.145 --> 00:15:42.365
So now when I first started, we were doing one or two zooms on each show and there's eight segments and now we just do one and we're even rarely doing zoom unless it's really important.

00:15:42.375 --> 00:15:44.806
Someone just can't get here or

00:15:44.946 --> 00:15:47.605
Yeah, no, I totally understand that.

00:15:48.306 --> 00:15:51.145
What do you think for you as a producer?

00:15:51.530 --> 00:15:53.990
Is the most rewarding part of what you do,

00:15:55.461 --> 00:16:04.421
I'd say when the guests come on and you can see that they get, they're getting a lot of joy out of the experience, built them up.

00:16:05.030 --> 00:16:12.801
And when we've got the audience members, when they, when I've sent out questionnaires, I'm not doing that anymore because everything was on your experience.

00:16:13.250 --> 00:16:15.620
from one to five, five being the best.

00:16:15.620 --> 00:16:19.221
I think I did maybe 60, 70 of 'em, and we had one, four and a half.

00:16:19.831 --> 00:16:19.951
Oh, wow.

00:16:19.951 --> 00:16:27.010
And so it's, it, that's just brings me a lot of joy that we're bringing joy to someone else during the day.

00:16:27.770 --> 00:16:34.221
What do you think that brings you to that four and a half, five level?

00:16:34.296 --> 00:16:37.145
What is it about your personality that you contribute?

00:16:37.416 --> 00:16:38.285
This just came to me.

00:16:38.291 --> 00:16:38.500
Oh,

00:16:38.826 --> 00:16:42.785
oh, I doing something you love and you're being authentic.

00:16:42.995 --> 00:16:44.995
And I do get joy outta elevating others.

00:16:45.370 --> 00:16:46.951
That just makes me feel really happy.

00:16:47.456 --> 00:16:51.285
Yeah, that's really that's part of hospitality.

00:16:51.285 --> 00:16:56.285
That's the true in my mind That's what I felt when Lisa and I walked in the door.

00:16:56.395 --> 00:16:57.855
We felt so welcomed.

00:16:57.895 --> 00:16:59.916
We felt so connected to everything

00:17:00.245 --> 00:17:01.466
Oh, I love to hear that,

00:17:01.515 --> 00:17:02.975
You don't even know who we are

00:17:03.375 --> 00:17:03.596
But

00:17:03.596 --> 00:17:19.695
it didn't matter and it's 25 to go there but it's this amazing breakfast this amazing experience for two hours and To meet you and Tom and Bridget and the whole staff and you get to talk about it Something that we're passionate about, which is food and chefs and, your guests.

00:17:19.695 --> 00:17:22.115
And we had a sample from Cafe Vita.

00:17:22.296 --> 00:17:22.596
Yes.

00:17:23.006 --> 00:17:23.125
Cafe Vita.

00:17:23.826 --> 00:17:25.115
My wife loves coffee.

00:17:25.115 --> 00:17:25.976
I drink a little bit.

00:17:26.046 --> 00:17:28.175
That whole experience is so powerful.

00:17:28.175 --> 00:17:30.145
Like I personally, I'm going to say it right now.

00:17:30.165 --> 00:17:31.546
I'm coming for a cooking class.

00:17:31.566 --> 00:17:32.185
Wonderful.

00:17:32.215 --> 00:17:33.115
Definitely coming.

00:17:33.175 --> 00:17:34.205
I'm not sure when.

00:17:34.441 --> 00:17:36.211
But I really want to bring my wife to, but

00:17:36.230 --> 00:17:38.790
absolutely doing it with a friend or family and

00:17:38.840 --> 00:17:40.000
A group would be amazing.

00:17:40.010 --> 00:17:42.770
I'll put it on our voice for chefs, Facebook

00:17:42.770 --> 00:17:42.901
group

00:17:42.901 --> 00:17:44.520
to say, Hey, does anybody want to come?

00:17:44.560 --> 00:17:46.351
Because I just want to experience it.

00:17:46.391 --> 00:17:50.431
I really, I've been binging hot stove society.

00:17:50.451 --> 00:18:01.661
And just to give you an idea, I have a long commute, so I stopped listening to my own podcast and I started listening to your podcast because it's so addictive and, obviously we're talking about it.

00:18:01.740 --> 00:18:02.730
What do you hope?

00:18:02.951 --> 00:18:10.911
That your guests take away from the experience that the people that come onto the mic, obviously they might be promoting the product

00:18:11.770 --> 00:18:13.351
or the restaurant to their book,

00:18:13.431 --> 00:18:17.451
but what do you want them to feel and experience when they leave?

00:18:17.520 --> 00:18:18.401
I love that question.

00:18:18.520 --> 00:18:20.961
Like you pointed out, make people feel welcome.

00:18:21.240 --> 00:18:25.030
I want them to feel welcomed and maybe thought about something in a different way.

00:18:25.671 --> 00:18:31.961
And that they've built a little bit of their confidence by putting themselves out there are even more comfortable to do it again.

00:18:32.661 --> 00:18:38.060
So what I love is when people just leave more elevated than when they walked in,

00:18:38.381 --> 00:18:39.221
You can feel the energy.

00:18:39.221 --> 00:18:42.891
We were a small group, but I just it's such a unique thing.

00:18:42.931 --> 00:18:45.961
You're in a hotel, a beautiful hotel in downtown Seattle.

00:18:46.351 --> 00:18:46.770
Yeah.

00:18:47.115 --> 00:18:54.066
You walk up to the second floor and you walk in and there's this big, beautiful sign that says hot stove society.

00:18:54.066 --> 00:19:00.675
And then you walk in and you're like in this commercial kitchen, butcher blocks that are tables.

00:19:00.855 --> 00:19:06.786
Cause obviously you cook on the tables, but the audience sits down and watches this.

00:19:07.675 --> 00:19:11.105
Taping of Cairo radio.

00:19:11.145 --> 00:19:13.715
And it's just, I'm breathless about this.

00:19:14.836 --> 00:19:16.445
Honestly, this is my review.

00:19:16.516 --> 00:19:18.026
I would love people to know.

00:19:18.026 --> 00:19:23.685
And I would also love for someone to say, I'm here from Boister chefs cause I heard it on the show.

00:19:23.715 --> 00:19:27.726
I would be so honored if I, if you reach out and you tell me that somebody from.

00:19:27.941 --> 00:19:32.361
The podcast came because of this conversation that means everything to me.

00:19:32.391 --> 00:19:34.631
And I know a lot of the chefs that you've interviewed.

00:19:34.631 --> 00:19:36.570
I haven't had a few on our show.

00:19:36.621 --> 00:19:39.151
Yes, Quinn from anchovies and salt.

00:19:39.250 --> 00:19:39.500
Oh

00:19:39.500 --> 00:19:40.121
my gosh.

00:19:40.151 --> 00:19:41.201
And it was so exciting.

00:19:41.211 --> 00:19:50.711
I just was driving down the road and I heard his episode, Becky and my brother just listened to my episode of anchovies and salt the same day.

00:19:50.980 --> 00:19:51.681
Wow.

00:19:51.760 --> 00:19:54.211
And I was like, that is very unique.

00:19:54.250 --> 00:19:54.601
Anyway.

00:19:54.601 --> 00:19:54.840
Yeah.

00:19:54.840 --> 00:20:01.371
I loved that you honored him and his passion and his purpose and those are the kinds of things that.

00:20:02.101 --> 00:20:05.471
That really, to me mean everything talking about that.

00:20:05.721 --> 00:20:13.181
Let's talk a little bit about your podcast, because I am really excited to learn about it and what drove you to become a podcaster?

00:20:13.530 --> 00:20:14.391
Great question.

00:20:14.651 --> 00:20:19.405
So a little over a year ago, actually about a year and a half ago, I was thinking about.

00:20:19.996 --> 00:20:21.226
What do I love to do?

00:20:21.625 --> 00:20:22.645
What brings me joy?

00:20:23.036 --> 00:20:29.306
And I just go back to all these parties and gatherings that we host and have, and it could be simple or big or whatever it is.

00:20:29.306 --> 00:20:34.455
It makes me, I love when I introduce people together and they become friends.

00:20:35.006 --> 00:20:37.516
I could fall off the face of the earth and they are good friends.

00:20:37.516 --> 00:20:39.586
And that just makes, I love that.

00:20:40.165 --> 00:20:43.715
So I was thinking about and I always think it's silly that I'd like to have fun.

00:20:44.026 --> 00:20:46.006
And then I thought, no, but it's what I really love to do.

00:20:46.026 --> 00:20:47.236
And it does connect people.

00:20:47.770 --> 00:20:53.580
And there's a lot of friends that don't feel comfortable hosting or having people in their home.

00:20:53.590 --> 00:20:59.121
All those excuses about my house isn't nice enough or it's dirty or, Oh, it's just overwhelming.

00:20:59.121 --> 00:21:00.671
I don't like to cook all those pieces.

00:21:00.671 --> 00:21:02.661
And I think, and I always have a solution for that.

00:21:03.151 --> 00:21:12.891
So I was thinking about writing, I was working on writing a book on how to host with confidence, how to, and I know in order to gain confidence, you have to have competence.

00:21:12.921 --> 00:21:15.351
And that only comes from trying new things.

00:21:15.816 --> 00:21:16.046
Willing to

00:21:16.286 --> 00:21:20.066
fail and following, learning from that and moving forward.

00:21:20.405 --> 00:21:23.945
So I was working on a book and then I have a good friend who's a business coach as well.

00:21:24.546 --> 00:21:32.665
And she had heard me on Tom's show on the radio show when I had done an East side review for the first time, super fun project.

00:21:33.135 --> 00:21:36.036
And she said, Becky you need to do a podcast on this.

00:21:36.375 --> 00:21:37.865
Book is stagnant for this.

00:21:37.875 --> 00:21:44.195
It's, but a podcast, you can keep evolving and learning and growing and interact and interview.

00:21:44.715 --> 00:21:53.955
So that I started down that path a little over a year ago and I had to learn, I knew nothing about the technology of it, so I studied up on that and.

00:21:55.296 --> 00:22:01.855
Started my first episode in January of this year, and I'm now at, I think, 25 episodes.

00:22:02.476 --> 00:22:11.816
And the whole point is I am encouraging other people to host, to get outside their comfort zone and invite people into their home.

00:22:12.181 --> 00:22:14.800
Or get outside their comfort zone and do something.

00:22:14.800 --> 00:22:16.221
So I'm doing the same thing myself.

00:22:16.601 --> 00:22:19.070
And I used to suffer from perfectionism.

00:22:19.490 --> 00:22:20.861
I'm a recovering perfectionist.

00:22:21.520 --> 00:22:25.911
And now I've just gained so much more momentum on it's okay to fail.

00:22:26.300 --> 00:22:27.010
What did I learn?

00:22:27.431 --> 00:22:29.951
And now next time is going to be better.

00:22:30.250 --> 00:22:33.260
So that's where that, where the podcasting piece came from.

00:22:33.500 --> 00:22:34.790
And I'm having a lot of fun with it.

00:22:35.171 --> 00:22:36.911
And I always said I was a private person.

00:22:36.911 --> 00:22:38.191
I never posted anything.

00:22:38.461 --> 00:22:39.090
Really?

00:22:39.361 --> 00:22:39.941
Oh my gosh.

00:22:39.941 --> 00:22:40.070
Pretty

00:22:40.171 --> 00:22:40.451
private.

00:22:40.480 --> 00:22:42.141
And now I've got a website.

00:22:42.476 --> 00:22:45.756
And I'm doing Instagram and it's fun.

00:22:45.806 --> 00:22:49.066
It's just stepping outside your comfort zone.

00:22:49.066 --> 00:22:53.135
And then you get that reward, that little rush of, Oh, then I could try learning new things.

00:22:53.236 --> 00:22:54.816
I've always loved new things, trying new things.

00:22:54.915 --> 00:22:55.135
So

00:22:55.796 --> 00:23:03.026
did you have imposter syndrome in the beginning where you felt like, Oh my gosh, people are going to think this is strange or anything like that?

00:23:03.056 --> 00:23:06.336
Or were you just, Nope, this is exactly what we need.

00:23:06.536 --> 00:23:10.405
I think I'm pretty honest with myself I'm not good at this yet.

00:23:10.405 --> 00:23:14.215
But I just, I love the idea of learning and getting better.

00:23:14.846 --> 00:23:21.625
So I'm not keeping my, I'm not spending any mental space in, I know what you mean about imposter syndrome.

00:23:21.875 --> 00:23:23.036
Yeah, totally.

00:23:24.601 --> 00:23:33.980
Yeah, I just saw a magazine article that I'm featured on and oh, yeah, I went what okay Putting myself out there and then just moving on

00:23:34.471 --> 00:23:50.580
Congratulations on that by the way You shared it with me and I read it and I was like, oh, this is really good for me imposter syndrome is all about like I mentioned before people may not know this on the podcast, but I was nervous when I read because I thought They're gonna think it's ridiculous.

00:23:50.601 --> 00:23:51.611
I'm gonna get criticized.

00:23:51.631 --> 00:23:54.681
All these people are gonna come on, with negativeness on social media.

00:23:54.961 --> 00:23:55.830
None of that happened.

00:23:55.921 --> 00:23:56.611
Wonderful.

00:23:56.671 --> 00:23:59.090
Initially, nobody listened except for my family.

00:23:59.570 --> 00:24:04.330
And then it grew, but I didn't know for months that my family was listening to the podcast.

00:24:04.340 --> 00:24:05.141
They never told me.

00:24:05.320 --> 00:24:07.351
I had anxiety around them listening.

00:24:07.401 --> 00:24:19.931
If you hear something and you really love it, give feedback to voice or chefs, give feedback to Becky, listen to her podcast and let her know and listen to hot stove and let her know, because that is so important and so critical.

00:24:20.601 --> 00:24:20.901
To do

00:24:21.421 --> 00:24:21.500
that.

00:24:21.651 --> 00:24:22.191
I agree.

00:24:22.211 --> 00:24:25.260
And being honest and that's just being honest and learning and

00:24:25.510 --> 00:24:25.810
being

00:24:25.911 --> 00:24:28.810
able to accept feedback, kind feedback

00:24:29.621 --> 00:24:34.800
and feedback too, is about, positive feedback, but you can give criticism

00:24:35.340 --> 00:24:35.540
in a

00:24:35.540 --> 00:24:36.300
positive way.

00:24:36.300 --> 00:24:43.931
And that's what we do in dose masters, which is this amazing organization that people learn to speak and lead all over the world.

00:24:44.391 --> 00:24:45.711
And that's what started me.

00:24:46.020 --> 00:24:46.250
Yeah.

00:24:46.351 --> 00:24:47.820
Oh, how did I get involved?

00:24:47.851 --> 00:24:48.641
Oh my gosh.

00:24:49.191 --> 00:24:56.480
So I was in school at WSU and I was taking a speech communication class and it wasn't very focused.

00:24:56.480 --> 00:24:57.651
Nobody wanted to be there.

00:24:57.790 --> 00:24:59.770
And I was really excited.

00:24:59.770 --> 00:25:04.461
I wanted to get over my fear of public speaking and the instructor caught wind of it.

00:25:05.076 --> 00:25:07.226
And he said, you should look at Toastmasters.

00:25:07.695 --> 00:25:11.205
And I waited 10 years to go to a Toastmaster meeting.

00:25:11.925 --> 00:25:16.865
And when I went, it was a disaster because they were not really in the program.

00:25:16.905 --> 00:25:17.486
It was sad.

00:25:17.486 --> 00:25:19.625
But later I went to another club at Boeing.

00:25:19.736 --> 00:25:20.615
I just fell in love.

00:25:20.635 --> 00:25:25.215
I was like, wow, they're all these people are here to help each other, to empower each other.

00:25:25.925 --> 00:25:26.105
Yeah.

00:25:26.105 --> 00:25:28.385
And 10 years later, I'm still doing it,

00:25:28.715 --> 00:25:34.736
but that's also another lesson in learning of just one step away, one person away from a whole new trajectory.

00:25:35.195 --> 00:25:35.455
Yeah.

00:25:35.455 --> 00:25:39.306
And so now if you want to do something, you probably won't wait 10 years.

00:25:39.715 --> 00:25:40.796
No, you're more comfortable

00:25:40.796 --> 00:25:41.425
now being,

00:25:42.076 --> 00:25:43.135
I dive in immediately.

00:25:43.185 --> 00:25:43.355
Oh,

00:25:43.355 --> 00:25:43.996
that's wonderful.

00:25:44.135 --> 00:25:51.496
Once you reach that peak and you realize that, that you're adding value, everything changes and your confidence goes up.

00:25:51.685 --> 00:25:52.175
That's true.

00:25:52.175 --> 00:25:53.625
And that it's a big part of.

00:25:54.685 --> 00:26:00.336
When my friend had asked me, do you want to continue to just be comfortable and or do you want to help me?

00:26:00.715 --> 00:26:01.826
I'm like, okay, no brainer.

00:26:01.826 --> 00:26:02.276
I'll do it.

00:26:02.365 --> 00:26:04.385
So it did take Wow.

00:26:04.605 --> 00:26:05.836
So you need a little nudging.

00:26:05.836 --> 00:26:11.115
Oh, I do Absolutely, but it really is around to help someone else Oh, for sure.

00:26:11.675 --> 00:26:12.046
Yeah.

00:26:12.355 --> 00:26:18.006
For me, Voice for Chefs was formed because I heard the crying of the hospitality industry.

00:26:18.006 --> 00:26:19.016
That's the honest truth.

00:26:19.155 --> 00:26:37.901
I felt so bad when the governor shut down all restaurants and now looking across the world, the devastation to hospitality and how hard people work in this industry, weekends, vacation, holidays, weekends, late nights, chefs work 16 hours sometimes a day.

00:26:38.040 --> 00:26:41.000
And so I wanted to do something to give back.

00:26:41.060 --> 00:26:44.181
And then I heard this voice and voice for chefs was created.

00:26:44.221 --> 00:26:48.161
That was the movement three years ago, and now I can't quit.

00:26:48.391 --> 00:26:49.810
It's too much fun.

00:26:49.980 --> 00:26:51.300
Oh, look how far you've come.

00:26:51.300 --> 00:26:53.191
And that's just another example of,

00:26:53.290 --> 00:26:55.391
yeah, but it's the same thing with hot stove.

00:26:55.441 --> 00:26:56.621
It's just I see it.

00:26:56.661 --> 00:26:57.411
I saw it.

00:26:57.490 --> 00:26:58.080
I get it.

00:26:58.820 --> 00:27:18.701
And I just, and the fact, if you come on as a guest and how you honor them and give them an opportunity, that's life changing for a lot of people, and that's why I really wanted to interview you because what people may not know is I literally came back to take pictures of hot stove society.

00:27:18.701 --> 00:27:20.921
I'm walking up the stairs and I see Becky.

00:27:20.936 --> 00:27:25.115
Leaving and I said, can I talk to you for a minute?

00:27:25.145 --> 00:27:26.605
Would you like to be a guest on the show?

00:27:26.605 --> 00:27:27.776
And you're like, why me?

00:27:27.836 --> 00:27:28.996
That's my first question.

00:27:29.006 --> 00:27:29.665
Why am I now?

00:27:29.685 --> 00:27:30.076
You get

00:27:30.076 --> 00:27:30.715
it right.

00:27:30.756 --> 00:27:32.286
I hope now you understand.

00:27:32.395 --> 00:27:33.885
This is the reason, right?

00:27:33.935 --> 00:27:37.145
Is because you connect to people, you empower them.

00:27:37.685 --> 00:27:41.306
You can change some of their lives, in, in hospitality and.

00:27:41.631 --> 00:27:45.661
That's an amazing thing and that's what I wanted to share on our podcast today.

00:27:45.681 --> 00:27:47.351
So I really appreciate that.

00:27:47.391 --> 00:27:50.621
And it's nice to be interviewed because it's more self reflective.

00:27:50.921 --> 00:27:52.461
I'm talking about other people, not myself.

00:27:52.461 --> 00:27:54.121
And so you're asking me these questions.

00:27:54.121 --> 00:27:55.361
I'm like what is my challenge there?

00:27:55.361 --> 00:27:56.480
So thank you for the question.

00:27:56.481 --> 00:27:56.645
All

00:27:56.645 --> 00:27:56.810
right.

00:27:56.810 --> 00:27:58.121
So a couple more questions.

00:27:58.161 --> 00:28:00.651
Let's talk a little bit about cooking.

00:28:01.611 --> 00:28:04.861
What is your favorite dish from the hot stove society?

00:28:05.340 --> 00:28:06.691
Ooh, that's a great question.

00:28:06.740 --> 00:28:09.361
I would say probably like the last one you have.

00:28:09.550 --> 00:28:11.661
It's cooking is it's so fluid.

00:28:11.770 --> 00:28:13.280
I don't have a specific.

00:28:13.280 --> 00:28:15.080
I love their chorizo sausages in there.

00:28:15.221 --> 00:28:16.441
I learned that was amazing

00:28:16.441 --> 00:28:16.881
by the way.

00:28:16.881 --> 00:28:17.101
Oh,

00:28:17.181 --> 00:28:18.750
what I love about they take a Swiss chart.

00:28:18.760 --> 00:28:19.990
I learned about the Swiss chard.

00:28:20.090 --> 00:28:20.830
That's what I just had

00:28:21.090 --> 00:28:21.631
for breakfast.

00:28:22.330 --> 00:28:25.891
You keep the stems, you cut those up and they're beautiful.

00:28:26.070 --> 00:28:27.020
Don't throw those away.

00:28:27.161 --> 00:28:30.881
Start with those in the pan first for about five minutes, then add the leaves.

00:28:31.221 --> 00:28:33.651
And now you're not throwing away all that stuff.

00:28:33.711 --> 00:28:34.060
And it's.

00:28:34.510 --> 00:28:35.601
Healthy, delicious.

00:28:35.661 --> 00:28:38.550
And so I learned something from Annie and the chefs there.

00:28:39.250 --> 00:28:40.000
Oh, man.

00:28:40.020 --> 00:28:49.171
For me, my favorite thing to cook is I'd love to just open up the fridge, either my house or someone else's house and make do with what we have.

00:28:49.661 --> 00:28:51.171
It's just a, it's a fun challenge.

00:28:51.221 --> 00:28:51.911
Like chopped.

00:28:52.070 --> 00:28:53.221
Yes, without the stress,

00:28:53.300 --> 00:28:53.560
right?

00:28:53.651 --> 00:28:53.980
Yes.

00:28:54.040 --> 00:28:54.260
Yeah.

00:28:54.260 --> 00:28:54.871
Without the stress.

00:28:54.931 --> 00:28:55.171
Without

00:28:55.171 --> 00:28:55.550
the stress.

00:28:55.590 --> 00:29:02.211
I've been doing that way before I ever saw chopped, but really fun to say, how can we take these ingredients and elevate them or don't.

00:29:02.455 --> 00:29:03.776
Take beautiful ingredients and don't mess them.

00:29:03.935 --> 00:29:04.705
I do that a lot.

00:29:04.705 --> 00:29:07.135
I love that challenge of the freestyle.

00:29:07.865 --> 00:29:08.185
Yeah.

00:29:08.185 --> 00:29:09.306
Freestyle creation.

00:29:09.496 --> 00:29:11.736
What about have you, do you travel?

00:29:12.375 --> 00:29:13.086
I do travel.

00:29:13.165 --> 00:29:17.286
I love to travel and that's goes in line with, I love new things.

00:29:17.546 --> 00:29:17.756
Yes.

00:29:17.826 --> 00:29:18.066
Yeah.

00:29:18.086 --> 00:29:18.695
Traveled a lot.

00:29:19.486 --> 00:29:27.039
Are there any special places that you've been to that that really bring out a memory, maybe a favorite meal somewhere in another country?

00:29:27.039 --> 00:29:27.394
I

00:29:27.394 --> 00:29:29.500
remember in Vietnam having pho for breakfast.

00:29:30.445 --> 00:29:31.576
That was very special.

00:29:31.996 --> 00:29:35.486
And it's just all those fresh ingredients and herbs.

00:29:35.625 --> 00:29:38.016
And then I love, of course, Italy.

00:29:38.205 --> 00:29:38.596
Amazing.

00:29:38.635 --> 00:29:40.195
I've taken cooking classes there.

00:29:40.455 --> 00:29:40.986
Oh, wow.

00:29:41.086 --> 00:29:42.445
Last trip was in France.

00:29:42.816 --> 00:29:43.175
Okay.

00:29:43.355 --> 00:29:44.316
Oh, I love travel.

00:29:44.375 --> 00:29:44.586
Yeah.

00:29:44.586 --> 00:29:45.625
We travel quite a bit.

00:29:45.625 --> 00:29:52.306
I always tell people that when I got married, I had to hang on because my wife, when she was young, she never went anywhere.

00:29:52.675 --> 00:29:57.395
So she just had this bug that every year we go somewhere in the world.

00:29:57.536 --> 00:29:57.836
Wonderful.

00:29:58.276 --> 00:29:59.736
And it's amazing.

00:29:59.766 --> 00:30:01.016
And we do it on a tight budget.

00:30:01.086 --> 00:30:02.125
We're pretty tight about it.

00:30:02.445 --> 00:30:03.865
That's even more of a fun challenge.

00:30:04.605 --> 00:30:10.526
So any last special message that you want to share with our audience and your audience?

00:30:10.776 --> 00:30:15.865
I think we've touched on it quite a bit, but really just step outside your comfort zone and go for it.

00:30:15.955 --> 00:30:30.215
Cause you're just, it's just gonna, you can sit back and be, you won't be as fulfilled if you're just, And if you're just comfortable and there are times in our life when we just need to be comfortable and there's stresses and other things, but really life is short.

00:30:30.586 --> 00:30:31.675
There's so much out there.

00:30:31.826 --> 00:30:34.026
Do a little bit more of what you love and go for it.

00:30:34.115 --> 00:30:34.596
Okay.

00:30:34.855 --> 00:30:35.756
That's beautiful.

00:30:35.806 --> 00:30:36.615
Last thing.

00:30:36.925 --> 00:30:40.105
How do we find you on your podcast?

00:30:40.135 --> 00:30:40.865
Where do we go?

00:30:41.046 --> 00:30:41.885
I've got a website.

00:30:41.885 --> 00:30:41.935
It's.

00:30:42.375 --> 00:30:47.476
Host with confidence podcast.com and you can listen there, but it's also on Apple.

00:30:47.655 --> 00:30:49.816
All the major, it just host with confidence.

00:30:50.056 --> 00:30:51.256
All the different directories.

00:30:51.256 --> 00:30:51.615
Yeah.

00:30:51.645 --> 00:30:51.646
Yep.

00:30:51.826 --> 00:30:52.395
They're all there.

00:30:52.401 --> 00:30:52.530
Yeah.

00:30:52.536 --> 00:30:52.846
Yeah.

00:30:52.846 --> 00:30:55.246
And the most popular Apple, Spotify, iHeartRadio.

00:30:56.326 --> 00:30:56.625
Good.

00:30:56.625 --> 00:30:57.826
So you're registered everywhere.

00:30:57.826 --> 00:30:58.330
So that, yes,

00:30:58.371 --> 00:30:59.490
I learned how to do that.

00:30:59.490 --> 00:30:59.491
Awesome.

00:31:00.486 --> 00:31:04.205
Yeah, there's a steep learning curve as a podcaster, but it's a lot of fun.

00:31:04.205 --> 00:31:05.705
The journey is a lot of fun.

00:31:05.915 --> 00:31:06.365
Agreed.

00:31:06.365 --> 00:31:06.875
The journey.

00:31:07.306 --> 00:31:09.405
How do we get to the Hot Stove Society?

00:31:09.736 --> 00:31:10.425
Their website is.

00:31:10.631 --> 00:31:11.711
Hot stove society.

00:31:11.951 --> 00:31:12.361
com.

00:31:12.391 --> 00:31:18.421
And you can click under classes and that's, you can see when the tapings are and you can see what the great classes are.

00:31:18.661 --> 00:31:30.175
We're working on a, we're going to start a blog section under the radio section because we have all these great chefs and guests and they have resources and we want to have a place where people, cause we get a lot of emails on.

00:31:30.836 --> 00:31:35.655
Questions, or if we do a tasting panel or something, people want to know what the results were.

00:31:35.695 --> 00:31:39.096
So we're going to have a place to go back and have a resources page.

00:31:39.665 --> 00:31:40.435
So working on that.

00:31:40.596 --> 00:31:41.806
You have a hot stone society.

00:31:42.016 --> 00:31:42.336
com.

00:31:42.655 --> 00:31:43.566
Oh, that's awesome.

00:31:43.915 --> 00:31:45.726
And that'll all be in the show notes.

00:31:45.806 --> 00:31:49.546
You can also reach Becky through our website on the guest page.

00:31:49.685 --> 00:31:50.925
She's going to be a registered guest.

00:31:50.925 --> 00:31:53.056
And I'm so excited about that.

00:31:53.125 --> 00:31:53.885
Thank you.

00:31:54.046 --> 00:31:54.756
What an honor.

00:31:55.280 --> 00:31:58.320
And I am so honored to have you on the show.

00:31:58.320 --> 00:32:00.161
You are truly a voice for chefs.

00:32:00.161 --> 00:32:00.411
Oh

00:32:00.411 --> 00:32:01.891
you're so such an inspiration.

00:32:01.901 --> 00:32:02.391
Thank you.