Rachel Rathgeb

00:00After years of spending too much time and money on useless staffing software, Chef Ben Ellsworth knew something had to change. Out of necessity, GigPro was born. GigPro is the on-demand marketplace for hospitality staffing. They're changing the way people work and hire. Download the GigPro app today to get the help you need. GigPro has an exclusive promo code for Nashville Restaurant Radio listeners. Sign up and go to go.gigpro.com forward slash n-r-r-b-i-z. Get your first gig on us. That's go.gigpro.com forward slash n-r-r-b-i-z. To get your first gig on us, $200 value. Go now. Welcome to Nashville Restaurant Radio, the tastiest hour of talk in Music City. Now, here's your host, Brandon Styll. Hello, Music City, and welcome to Nashville Restaurant Radio.

01:22My name is Brandon Styll, and I am your host, and I am joined with Jenny Chikawa. Hi. Hi, Jen. How are you? Good. How are you? I'm good. I'm good. You know, I've been having like crazy emotions. Have you? Yeah. I feel like we haven't gotten to spend a lot of time together recently. Well, we haven't. You've left me. Yeah. So I don't get to see you very often, but I've been like, I don't know, kind of super emotional about this whole Ukraine thing. Yeah, that's been very, very heavy. I had a day, well, a night rather, like I got home from work and I was just so sad about it. And Kenji came in and was like, what's wrong with you? I was like, just my heart's heavy today. I think it's incredible what we're seeing. And I don't know, I'm one of those people that believes everything happens for a reason. There's no reason innocent people should die. I'm totally part of that. But with everything that's been happening in our world, to see the way the entire world is responding, united against this invasion. Like it's, it's kind of amazing. And the story around Zelensky and you know, he went dancing with the stars and yeah, like all the little things about him. And we're staying and we're gonna fight this thing together and the people getting arms and they're arming themselves. Like I'm like, I just hope that like this is the story that Russia turns around and goes the other way because they are screwed. Yeah, I don't. I mean, I don't know, I like hesitate to share my thoughts on it because I don't want to. I don't know. It's just a scary topic and so much can change so quickly. Yeah. But so much of what Putin's done is just the Hitler playbook. And there was no way out for Hitler, right? Like he there was no way he wasn't going to die, whether it was at his own hand or ours or their like anybody's they were coming for him.

03:17Yeah, there was no like peaceful surrender going to happen. And so I, I just, I don't, I was about to say something mean. I just hate that we're still in a place where this is how we solve problems. Like that kills me. I don't understand. I think it's really sad that the world can't express itself without arms. I can understand that. Yeah, it is. I think that we've tried so hard to use diplomacy. And then this dude's just a just a frickin maniac. Yeah, I read something online about somebody I'm friends with was like, who's been in an abusive relationship, was comparing it to that and saying like, you know, for years, he's kind of toted around the idea of this. And all of us were like, but you're not going to do it, right. And he's like, No, no, of course, I'm not going to do it. And she was comparing it to like, an ex boyfriend she had that was the same way. And then all of a sudden, like, he's kind of stalking the house, and everyone's like, Hey, but you're not going to do it, right. And he's like, No, of course not. And then the next step is, oh, he's in the house. Oh, he's, you know, and it Yeah, and I read that. And I just, I, I agreed with it. I think he is an abuser, obviously.

04:33It's a scary thought. It's just so scary. And gosh, did you hear that woman that like wrote a poem about if she were his mother? No, that one was misplaced. I think she was like, Oh, if only he had a mother that loved him. And it's like, yes, everyone deserves a mother. Yeah. Yes, everyone deserves a mother that loves him. But let's not give our sympathy to him right now. You know, like, yeah, it was very misplaced and weird. Yeah, no, I the whole thing is just it's, it's, it's incredibly tragic. And like I said, I've just been kind of feeling a lot of different emotions. I'm not there. I'm not in the middle of this thing. And I only really get what I can see on the news when I can watch the news, or if I, you know, try not to look at social media for any kind of an answer. Twitter's a little out of control right now. But I don't use Twitter. It's probably a smart thing. I think my wife's taking a social media break. And I'm like, I want to do that, too.

05:34I def definitely want to do that. Because now my job isn't like dependent on social media anymore. Yeah. So it's kind of the first time I can do that. But I do still read it for soy. So get your get your husband to do it for like two weeks and just no, no, no, he's like a PR nightmare. I didn't know he just is man. He's like, I tell him that all the time. I'm like, if you were to run social media, I mean, misspellings like crazy, which is fine, right? Like that's whatever. But he just doesn't think about like the way that he phrases things sometimes. And I'm like, no, like I won't let him read reviews unless they're five stars, which thankfully, most of them are. But like, he's just not allowed. Like, he's just too passionate about it. He's too close to it. And it's just not. No. And not everyone on our social media knows him. Right. Like the people that know him. I think it would be fine because you understand his tone. Well, sure. There's context to it because you know him and what he's saying. Right. And he like, everyone knows that he's really loud and really passionate and really, you know, colorful. But I just think that wouldn't translate to social media. So no, if we do I'm doing it now, essentially. So watch out.

06:44I know. I know. But that's not a good thing either. But you're better at like seeing the nuances of that than me. Well, anyway, we will transition this conversation over to Rachel Rathkeb. Yes. And she is the pastry chef over at Husk. And I've never met her. I never have either. So she's coming in today and we're going to talk to her. What are your expectations? I don't know. I love pastry chefs because to me, it's the beautiful thing of like art meets science, which I love that idea. And I'm a terrible cook, like admittedly, and an awful baker, but I love baking. It's like something I genuinely love to do that doesn't stress me out the way cooking does. I used to love to get baked. Yeah, I did, too. I did, too. It's been a minute. But I baked banana bread yesterday just for fun. And like, it's not great. Right. Like I almost brought you some and I was like, no, I like him. It's a little dry. It's a little dry. But like, I love doing that.

07:46And so I just I feel like bakers are always really or pastry chefs are always really, really artistic driven. And so I'm like, well, how how does the science come into it for you? Is that like a frustrating aspect or you just blow it out the window? Because a lot of pastry chefs are like, oh, it's just measure with your heart. And I'm like, I can't do that. I haven't had a pastry chef on the show yet. Right. So when this opportunity presented itself, I was just really excited because I want to learn. I really just want to learn, like, all those things. Not at all. So I can do a lot of things like when I was in snowboarding. Yeah, I can get off of this off the lift and like go down a mountain and it's a fluid motion. Okay, I don't have to think about it. Sure. And I know that a lot of that happens, like with pastry chefs, like they just do it. But you just bake. I cook. I grill and I'm like, I'm like a dude. Yeah. And you're good at like pasta. You're good. Yes. That's what I was going to say. You can make pasta. You're good at like figuring out flavors together. Yeah. Yeah. I mean, don't be wrong. I love pastries and I love stuff like that. I buy it. Like, I don't do it. It takes so much time. I'm never going to make anything better than what I can buy. Yeah. You know, and I'm like, these guys are pros. Like, that's just I'm not going to beat that. And it takes a long time to get your kitchen dirty. And it like, I didn't do that very well. I'll just buy it.

09:00Like, there's some things in life, like I call a plumber, you know, it's like some things I don't know. But there's a lot of things, my yard, I don't know how to do all that shit. Yeah, I don't know how to, I'm just not very domestic. But to me, the bakery stuff is like, I feel very womanly in a good way. Like when I'm covered in flour, like, I'm like, oh, this is fun. And it's not a monetized hobby for me. Whereas like a lot of my hobbies, I'm like, how can I monetize this? Like I write, right? And I'm like, I've been paid for that stuff like that. I'm with you. Yeah. But that one, I'm like, no one's going to buy any of this. This is pure, just like nobody would spend money on that. But it's just like, oh, here, I love you. Or I don't love you. And here's my baked good. So well, this would be interesting. So I'm, I'm educational today. I just want to learn anything I possibly can about the craft of being a pastry chef. And I want to learn about the person, Rachel. I mean, obviously you're the pastry chef at Husk. You've built up to that. I mean, I'm really excited. That's a, it's a fantastic restaurant. Yeah. James Beardward winning restaurant. Yeah. And I'd like to see, I just kind of want to learn about her. So yeah. You in?

10:02Let's talk to her. So we have not talked to her yet. She's on her way in right now. All right. We are super excited today to be welcomed and with Rachel Rathkeb. She is the pastry chef at Husk Nashville. What's up, Rachel? Hi. So happy to be here. We're excited to have you. Thanks. So we've, we were talking before you got here and I want to learn so much about what you do. Cool. Because you're the first pastry chef that we've had on the show. Nice. Okay. 200 episodes. We haven't had a pastry chef on it. I'm embarrassed by that. But when the opportunity came up to talk to you, I was like, yeah, that's going to be great. I want to learn so much. Yeah. So Jen was saying so much of pastry chefdom is science and art kind of combined. I think that's true. I think that's really nice that you're saying that, but it is kind of true of sciency for sure. A lot of measuring going on and art always in food, I think. Yeah. And composition change of things. You know, we're talking about yeast and yeah, I mean all this stuff that like is science, right? Yeah. It's definitely science-based.

11:25Got to know a little bit. Yeah. So tell us your story. Like where did, where do you come from? Are you an Ashevillian? No. From originally? Not originally. Originally I'm from New Jersey, grew up there. What part of New Jersey? Northwest. So it's like on the border of Pennsylvania. Okay. Kind of the middle of nowhere. Sure. Everybody I meet from New Jersey, I tell them, I'm like, what part are you from? Cause apparently it's gorgeous. Yeah. And I've only been to like Newark and Bayonne. Oh yeah. Those are not the best. And everybody's like, oh, that's not indicative of the state at all. I'm like, what's the garden state? All I see is like, it's not nice. Sure. Yeah. Especially if you're at like the airport. It's terrible there. A lot of time at that Newark airport. Yeah. So New Jersey. Yeah. And when did you move to Nashville? Just about three years ago. So I'm still pretty fresh. Yeah. You know, I'm liking it so far. After I only moved out of New Jersey to go to college in Rhode Island. I spent four years there and then I moved down into a different town in New Jersey and was working in Philly. So like commuting pretty long ways. And then I moved to Nashville. What were you doing?

12:35I was working in restaurants. Working in restaurants. Yeah. So you've been working in restaurants your entire life? Pretty much. And did you always want to be a pastry chef? Where did the love of baking come from? I think that definitely has been a lifelong thing. You know, the classic when you're growing up and you're just with your family. I never really was too interested in like the daily dinner or, you know, savory food cooking as much. Really? But like the special holidays and like baking. That was always like, oh, like something fun for me. That's interesting. I don't know how you like this. I guess you get it. Is that like your love language? Is that like one of those things? Oh, I don't know. Well, I mean, you can when you go somewhere, right? A lot of people will bring like a bottle of wine. Oh, I like thanks for inviting me and bring a bottle of wine. Do you show up with like cookies or like something really cool that you baked? Because that's an expression of me giving it. I made this with love and I'm now giving it to you. Yeah. I mean, definitely if I have the time, that's what I want to bring.

13:43I always bring something local. Like I went to, I don't know if you'll remember this, the first time I ever went to your house. Do you remember this? I don't know when that was. I don't even that long ago. I'm sure I remember. It's like a year ago, I guess. We didn't know each other very well. And I was like, I just started in my new position and I was coming over to go over like the position and stuff like that. And I was so nervous because he was my boss and I didn't know him very well. And you're kind of an intimidating guy. It's a scary dude. Yeah. At the jump. And you were like, yeah, just come over. And I was like, okay. They come to your house, like Libby. What's going on? I went to one of my favorite local bakeries, Marities. And I brought you this like, yeah, this like Easter thing. Do you remember this? I do remember this. Yes. I was like, here you go. I love it. No, that's really sweet. Thank you for that, by the way. No, you did. It was wonderful. But I always bring something I can buy because we are talking about this too. Like I love baking, but I'm not good at it. And I just think it's fun. It's the thing I don't mind failing at though. Yeah. It's still fun to like learn the process. I think it's just practice. Everyone says they're like, oh, I can't bake, but I think you just got to do more of it.

15:02I think there's some intuition to it too, though. And I just, I don't have that in the kitchen in any regard, like whatsoever. My husband very much does. And I don't. My mom does. My dad, I just don't. So I think with baking, especially you have to have that like heart behind it, that intuition of like, I just kind of know it needs two minutes. I can't do that. Do you learn that over time? Cause I told her, I said, I don't bake. I buy baked goods. I'm acutely aware that when I need something that I don't do very well, I just pay somebody. And it's not that I just have lots of money or like that. That's just a terrible thing. Yeah. We said we can't do it better than if we bought it. Yeah. I will not do it that well. And I'm a fan of like, do it right once. You know, like, oh, I'll try it one time and it'll cost me half the price of it. And then I'll mess it up and then have to call the pro to come in and not only fix what I screwed up and then have to fix it the right way. And I'm like, I should have just done it the right way the first time and called somebody. But you're also used to being good at things pretty quickly. I don't know about that. I think you are. And so that's something that like does just take, that's what I mean.

16:07Like that's the thing I'm okay at being bad at. Like I would rather be bad at being a baker, but keep trying. Yeah. Then be bad at like, I don't know. Rachel, what are you bad at? What's your thing? A lot of things. That you're like, fuck that. I'm not doing it. I think most car repairs, household repairs, not my bag. Okay. See, there you go. Yeah. Oh yeah. I wish. No, I can change a tire. I can do that. I can take it to the right person, but I'm not changing out a starter or something. I don't know. I was talking to you about putting in a dimmer and you're like, that's so easy. You just do A, B, C, D, E, F. The dimmer is very easy. It's like three screws that you have to turn the electricity off and then you just plug it back in. There's a plus and a minus. I'm scared of that stuff. Same. Same, same, same. So that's the stuff you hate. Yeah. Like maybe I would try something small and then if I don't feel confident in it, I'd probably just be like, you know what, let me call someone. Is there anything in the baking world that you're like, holy shit, I don't know how to do that. Yeah, definitely. There's, I think a lot of things. I feel pretty confident that even if I don't know, I could learn, but I think I'm not super versed in like a lot of different bread making. I definitely have some experience through like school and restaurant bread is a little different because it has to be in the terms of the restaurant. Like we don't have the same tools as like a bakery, you know, like a, like a big deck oven. Do you guys use a local bakery at Husk? We do. We use Bobby John Henry and they're great. Okay. We get, you know, like small rolls and I think we get some, oh, like sandwich loafs for like brunch items and stuff like that.

17:54Well, we have good news for you. Today you get to leave here with fresh baked bread from Sharpier's bakery. I love that. You're going to get a go bag with all kinds of fun things. And one of the things is fresh baked bread from Sharpier's. So you can take that home. We got multiple kinds up there to have some fun with it. They look beautiful. Yeah. They're good people and they're local too. Love that. Throw a little plug in there for them. Yeah. All right. So you move from, you were in New Jersey, Rhode Island where you went to school and why Nashville? Did you get to job it? Have you been at Husk all three years? No, before Husk I was at Henrietta Red. Okay. Yeah. And I, I've only been at Husk for about eight months right now. Well, that's a pretty good amount of time. That's like three years in restaurant years. Exactly. Yeah. And pandemic years. That's true. If you got that. Yeah. So you were, was Henrietta Red your first job when you got here? Yeah. That's a great first intro. What was it like working with Julia?

18:55It was so nice. I still love that place. I love eating there even now. It's good. It's really good. And I'd say definitely best oyster bar you're going to find in Nashville. I love how she's such a boss. She's so cool. Every, every time I've been in there and you just watch her, she's like surgical and she watched her. She smiles and does like, I think she's like, looks at it, but she is so professional. I love how woman driven her team is. Yeah. I know a ton of the, I used to work for strategic. I know a ton of those people and just watched them like kind of climb up and up and up and now they're all there. And I'm like, good for you guys. Like that's, I'm just happy about that. Yeah. It's very nice to see. Yeah. So you love working there and that's like, were you the pastry chef there? No, I was under Caitlin Cox. Okay. So you worked under, what do you do in that position? You're doing pastry. You're still in that world. Caitlin Cox is the pastry chef. You worked under her. Yes. So what do you do? Is that, what's that position called? It's either a pastry cook or a pastry assistant. Okay. Yeah. So it's, it's like a line cook, but you know, you're specified. Where'd you go to school in Rhode Island? Johnson and Wales.

20:02Okay. So you went to Johnson and Wales. It was culinary school. It was culinary school. Culinary school. Awesome. Yeah. Okay. So Johnson and Wales, now you come in here, you're at Henry the Red, you're the pastry assistant, pastry cook. What do you do as a pastry cook? What's it, what's a day look like? Typically, you know, you come in, you do some prep and then you work the line during service, clean up and go home. Work the line like you work like saute? No. I mean, it depends. Pantry, like you make desserts. Yeah, exactly. It depends on the restaurant. You know, sometimes they'll have like just a cold side that does say like salads and desserts, but normally like the restaurants that I try to work in have just a specified area for that pastry position. Gotcha. Yeah. So what was the culture like? What's the culture like? Because here's, here's what I'm going with this question. If you're actually preparing the desserts, you want them to look a certain way. Do you have autonomy to make them beautiful at that point?

21:02Or is there a culture, is there a direction that you're going that, hey, we want them to look like this, make them this way every time. How does that work? I think generally, yes, there's a direction. Definitely depends on the person you're working for. Like if they, you know, trust you and get to know you and they're like, Hey, what do you think? Like, how should this look? But I think in general, it's your classic, like you do what your chef says, you know, and that's fine with me, especially from a learning perspective. Like, yeah, I want to do it your way and I want to see what it's like. What do you think the most important thing that you learned working under Caitlin was? I think a lot. She is a super hard worker and I think it really shows. And I think I took some of that from her. She's, you know, puts it all in and everything that she does is delicious and great. That's what I was saying about like, I feel like everybody there is just like, there's definitely a culture. It's a culture of like, we all work together as a team. We knock it out. Like it is, like I said, she's a boss. Like there's like everybody there is like moving together in sync. Yeah. No, I agree. I get jealous every time I see it. I'm like, how does she do that? How does she get everybody in an open kitchen to just be so focused? It starts at the top. I think, you know, I mean, if she's that way. Yeah. I think a lot of good communication too, you know, we'll have like a lineup every day where. For the back of the house? Yeah. Where, you know, we just talk about what's going on for service that night and like maybe what happened yesterday, kind of just check in and if anyone has any questions, obviously they voice them there, but it's really helpful to be in a group and talk. I love that. I mean, I think effective communication is. It's his favorite thing right now. Well, it's so important. I mean. I love it. I actually wrote on my resume that I'm

23:04good at communication, which I know sounds silly, but I genuinely feel like so people, so many people are not. And I'm like, no, I'm good at that. Like I will let you know what I need from you. I know how to pull what you need from me. Like I think it's a lost art. That's a skill. Yeah. So were you looking for another job when the house thing came out or did they like send you a private email and like, Hey, we heard about you. We need you on our team. Originally reached out to me. I had like my resume up on, you know, culinary agents, the website. Okay. And they plug for culinary agents like that. They were looking for a pastry cook and I was like, Hey, thanks for reaching out. I'm kind of looking for more management position. And they were like, Oh, okay, cool. Like thanks for getting back to us. And then a couple of days later, they were like, what if there was a management position open? And I was like, okay, then I would be interested again. Yeah, that's awesome. Exactly. So are there like, you know, front of house managers, there's like three or four or five, however many you've got, right? Back those managers, you have the chef, the sous chef, a million other different types of chefs. Is there another pastry chef that you work with? Are you the pastry chef? Do you get to ideate every different dessert thing? Or does the chef tell you what he's looking for? How does that work now? I think, like, generally, I take the reins on that. But me and Ben, like, and Brian, who's our chef to cuisine, and honestly, everyone there, I make everyone talk to me about every dessert that I think about. But it's definitely a group effort. And I like it that way. Like, I love feedback. So I'm all about it. What's your favorite dessert that you've gotten to put on the menu there? Um, I think right now I have like a vinegar pie on there. That is not your typical vinegar pie. I don't know what a typical vinegar pie would be. You had me last time, like a vinegar

25:08pie. Is that normal? I love vinegar. It was one of those like, you know, like they call it like a desperation pie, kind of whatever you had in the cupboard. Gotcha. Yeah. Okay, like a kitchen sink pie. Yes. Throw everything into it? Yeah. Oh, like, oh, I've got vinegar and I can make a pie. Does it lean more savory? Or is it sweet? It is sweet. It's definitely I like played up that vinegar part. So it's like sweet and sour. I love that. Yeah. How do you create something like that? Like, how do you if you're trying to I got it. It's we're going into spring right now. And I'm sure that chef is can't wait for ramps to come in and all these different things. Where we can hey, wow, we can start doing a spring menu. Do you have to come with all new desserts for a spring menu? We don't really do things like, we don't have to change things by a certain date, we kind of like roll with it. I definitely will be like, I'm so excited to get fruit in, you know, like not winter fruit, real fruit, real peaches. Yeah, real peaches, like any kind of berry, whatever that the farms will give us, but local strawberries are the best. Rocky glade, plug for them. I love it. Keep talking about them. Yeah. So I always feel like being a chef, or even a pastry chef, I would imagine because I don't know, like I said, I'm learning today is like being an artist, like like a musician, right? So do you sit down and say, Hey, let's write a song. And do you collaborate with other people? Or do you sit at home alone with a bottle of wine listening to Miles Davis, and you're like, I'm going to start with a graham cracker crust, and then what will I put it like, and then just start writing down things. And is it like, envision the movie Ratatouille, where he gives him like the piece of cheese, and it's like this, and he's like, oh, slow down. And now eat this. And you have like a little bit of that little sound, and he goes, now eat them together. And it's like, the beautiful sounds going every, I imagine making a dessert is kind of like that, where you're like, okay, I'm going to start here,

27:09then I'll add some of this, and then holy shit, I'll add some of this. And then at the end, you're like, look what I've done. And it's yours. I mean, did I just walk through your process? Or am I out of my mind? I love that. I wish I started doing that now. Yeah, wrote a new process for me. I'm getting drunk. I'm gonna try it. I think it's a little like that. I would say, I definitely, I think I start like solo in my brain kind of thing. And I, once I have a general idea then I try and like get together with the band, you know? Okay. So you pull them together and like, hey, will you write a riff for the beginning of this? And when you do a strong drum line, it's got to be a good backbone to this whole thing. Right. Like, can you help me revise this little bit right here, you know? But yeah, I think it's weird because it's like, I'll try and think of something that I'm like, oh, I've never tried making like a lemon curd, but with vinegar. And that's, you know, you have vinegar pie. Exactly. That's kind of how that one came up.

28:14How do you do, so like the plating on desserts is so everyone stops, take a picture of dessert. I say more so than entrees, right? Like desserts are kind of the pretty thing at the end. And the thing I love about desserts is that they're so unnecessary. Like you've already had the meal, you're full, right? They're so unnecessary, but there's so many people's favorite part because it's just this like, I don't know, this like sweet finish. And I love that. It's like, I love the decadence and indulgence that dessert brings. And I love sweets. But I love watching people make desserts like on TikTok or YouTube or whatever. I think it's so soothing to watch people like make sugar cookies with those really pretty designs and things like that. And I just love watching it plated. Do you think of the plating as you're creating the dish or is that like, I'll put this together at the end. You know what I mean? Yeah, I think typically I do in the beginning be like, okay, if these are the components, this is how I could plate it. And then once you get everything together and you're like, okay, this is what it looks like. Maybe I want to change it a little bit and then you go from there kind of thing. There's so much more color too. Oh, it's so nice. It's so pretty. It's not meat on brown, like you can't change the color of beef. Like beef is going to be brown, but like in like pink, I guess, whatever. Yeah. Yeah. But like with dessert, you can, there's so many options for color and I, I just love color. So I think desserts just so fun to look at too.

29:43Yeah. Do you have a favorite ingredient? Ooh, that's tough. I don't, not off the top of my head, but I want to say like fruit in general, like any kind of fruit. Yeah. Does pastry chef only imply desserts? Yeah. And I don't know, like, do you do anything savory? Do you make any puff pastries for a dish or do you add on to anything else? But like, is your primary role create desserts? Yes. I think we do like at Husk right now, we'll do like a savory cheese plate. It has like sweet components, but you know, cheese is generally savory. Sure. Yeah. We make biscuits, we make like crackers for other dishes, that kind of stuff as well. Interesting. Yeah. You make crackers? Yeah. How do you make crackers? Pretty simple. That's something you just buy, right? I buy everything. I bake, I cook nothing. Like I, I try so hard to cook nothing. I, my poor kids, like she's inside all the time. I told him I made banana bread. Nice. Yeah. But it only because the bananas had gone brown. And so I was like, okay, well, I'll make a bread. Yeah. But I like it, you remember how I was like, oh yeah, you, you know, to wait two minutes or intuition for that.

31:01I just don't have that. So like, I checked the bread and I was like, oh, it's still too wet. I thought. Yeah. So I put it back in and I was like, we'll give it like three or four minutes. And then I came out and I'm like, oh, that's, that was too much. That was, that was over resultless. So it's not bad, but my kids are, I have twins, they're 14 months, so they don't know anything. So I gave it to them and they were like, this is great. They, they just ate very little on the floor is how I know if they like it or not. You know, that's my only judge. And my mom was like, yeah, it's fine. Okay. I bake cookies sometimes. You mean the bacon, the break and bake though? Yeah. I buy them at Kroger and they're like 12 of them. And they're like, these little, yeah, you did look like a Hershey bar almost. You just break them apart. You set these little squares on a pan and you bake it at 350 for like 12 minutes. Listen, those are great. And they have designs in them. I can do that. Yeah. They have the designs in them. Like the Christmas ones have like the snowman and the reindeer. Yeah. I love those. Yeah. I didn't, I don't know about any of those. Yeah, you do. There's Pillsbury sugar ones. Yeah. I don't mean, I mean, we make sugar cookies, but no, no, no. They're the break and bake ones. Like they come, what you're talking about? Yeah. But I don't know that there's, I would have no idea if there's any kind of in the holiday season. Are you kidding? I don't buy those. Okay. I'll, I'll make them for you next year.

32:15Okay. That'd be awesome. I think you're going to like them. They're good. I love sugar cookies. I mean, as long as they don't overcook them, you'll be fine. Santa's picture on them or not. I mean, like, I like a sugar cookie. I thought this was like one of those, you're kind of making, what's that effect where they're like the Berenstein bears? No, the Bernstein bears. What's that thing? I don't know. You have no idea what I'm talking about. No. Do you know what I'm talking about? There's this thing where they talk about how like a global, like a bunch of people remember something one way and then everybody's like, no, it actually isn't that way. And so it's like a, a shift in the matrix or the butterfly effect or whatever. Right. And so one of those things is the Berenstein bears. I think it's the, it's the Berenstein bears. Right. For me. Right. But it's not the Bernstein. Right. But it, it was this whole thing of like, most people thought it was this and most people thought it was that or like you're saying most people know that there's Santa Claus pictures on sugar cookies. Yeah. Everybody knows that. Like, I actually think this is just a you thing, but the way you're portrayed of like, no, I have no idea what you're talking about is making me feel like I'm going to do a poll today on Instagram. I am asking people like, I need to freak. Is there anything else like that? What else is there? Let's get a poll together. What should we do? Cause I'm, I'm down with like, that should sure. I just, I feel like I'm talking about McDonald's and you're like, I've never heard of that. Like that's how like in the sphere this is. I agree. Yeah. You know, you know, what's going to be hilarious is that my wife's going to listen. She's like, honey, I get those every year. I was literally about to say, should I just text Jen? Cause like, I guarantee she's going to be like, Oh no, we, yeah, we totally have those all the time. Like I just never noticed her. Jen, if you're hearing this, please message me. I'm sure there's a picture of Brandon with his kid, with Matthew and William. She makes cookies every single year, but we like decorate them and stuff, but there's not like a picture of Santa. It's just like, she's like a tube. You take that tube and you cut them and then you put them on. And sometimes they have holiday themes. Yeah. Like both sides. I made them this year. I made them this year. You ate them.

34:24Then yeah. What a waste of my time. I brought in a whole batch. Don't you remember when I was like, okay, we're going to fight. Remember I saw these cookies on Tik TOK and I was like, Hey, I'm making these Tik TOK cookies. And you were like, Oh, what's a Tik TOK cookie. And it was basically a chocolate chip. They're all break and bake. Let's not. Okay. We're not going to like pretend I did something here, but it's chocolate chip cookie. And then you smash like the, the character ones that we're talking about. And I divvied it up between Santa and Christmas trees because I like the color palette. So I made those, I made all of them. And then I brought in like two to three dozen to work. And I specifically said, you have to save these for Brandon. Cause I told him I was making these. And so, so you came in and ate them. Yes, I was there. You're done. You're talking about a shirt cookie. That's like the shape of a Christmas tree. No sir. Okay. I'm like, cause we have those are called cookie cutters and you make them make like Christmas tree. I know that. Yeah. No, that's, that's fine. That's not the McDonald's of cookies, but you're missing. Anyway, you literally over here is like, Hey, I'm over here guys, but you're talking to me. What are we doing here? I'm having a great time.

35:42You're validating me right now, which I so appreciate. Look, I will validate you too. I, I'm, I will validate you and say that you really feel like that's something everybody else in the world knows. You ate it though. Like you were there. Okay. I'm never making you anything again. This turned from, I'm going to make them for you next year. So you know what? You don't deserve them now. Fuck you. Nothing. You get nothing. Now make them for Jen only just drop them off in the house. Like, don't look at the cookies anyway. Oh, you wouldn't anyway. Oh gosh. I, you know what? There's people driving in their car right now and they're like, what the hell is she talking about? No, they're not. What the hell is she talking about? I promise they're not. Oh, we are team Brandon on this one. If you're out there, I want you to listen to this and immediately go to your stories somewhere and be like, I'm team Brandon. What the hell is you talking about? There's no one out there doing that. You are a hundred percent. I am so confident in this that everyone knows what they are. Well, now that we've come completely off the rails, um, your Instagram handle is at streamlined dog bone. It is. I need to know what that is a reference to. I gotta be honest with you. It's a reference to nothing. Just a came to you one day. Yeah. I was in college when I made it and I can honestly say that there's no basis for that. It was just like, what's something weird? Streamlined dog bone. Yeah. Do you put a bunch of pictures? I haven't got to stalk you really. Is there a bunch of pictures of like all of your food that you make?

37:28I gotta be honest. I'm not a huge poster, but I, you know, have been told that I should start, but on the husk Instagram, the desserts are on there. There you go. Okay. So follow at husk Nashville. This is husk Nashville. Definitely. And streamlined dog bone is your Instagram. You could follow her, but you're not going to see much, right? Yeah. There's nothing crazy on there. I know my name is on this and I never post on that account. I'm so bad at it. I do. On Jenny Chicago. Yeah. All the time. Oh, um, so what is your favorite absolute, like I cannot turn it down if somebody offers it dessert. What chefs want has been serving the Nashville restaurant community for over 15 years. During that time, they've worked tirelessly to be, well, what chefs want seven day deliveries, no fuel charges, 24 seven customer care, unparalleled availability, and they'll split almost everything they sell. If you're the kind of person that wants to see what's new when it comes in stock, you should follow them on the socials at what chefs want and sign up to be a customer at what chefs want.com. One of God's great gifts to this world was fresh baked bread.

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40:20Favorite, absolute, like I cannot turn it down if somebody offers it dessert. It's ice cream. Any kind of ice cream. I love ice cream. It's not even baked. It's not even baked. You're right. Let's talk about that because I am quite a ice cream connoisseur myself. I hate ice cream. You know, I'm I love it. I just bought some um my brain's gonna go it's a butter crunch butter finger vanilla ice cream from um I can't think of the name of the damn company. I don't know. We're very divided today though. I hate Butterfinger too. Oh yeah. I so I that's good. That's why you're on the show. We have yin and yang. If you just agreed with me for everything, it'd be very boring. I have twin brothers named Ben and Jerry and yeah. So she's obviously biased. No for real for real. So like of the ice creams Ben and Jerry is my king um but I think I grew up with people being like oh you're Ben and Jerry's sister and my brothers are like top tier humans. Like they are incredible best friends and I love I'm obsessed with them but like I'm older and so I would have teachers starting with me. They'd be like oh you're Ben and Jerry's sister. I'm like you're gonna have them for like a couple years. Should we focus maybe? So I think Ben and Jerry and I don't like cold things like I oh I really don't like cold things so I feel like ice cream for me is just like in every part of my life it was just like this is not gonna align for you.

41:41Do your brothers ever correct people and say like Jerry and Ben? If they say oh hey what's up Ben Jerry? It's Jerry and Ben. No. Just stop with this. No they know it. Do they embrace it? Yeah I mean listen they know we know the real Ben and Jerry because of their names. Cool. Uh-huh and uh my brothers helped them like did a campaign thing with them and when we were so my little brother's birth announcement was uh the ice cream carton but like their faces superimposed. So cute. And the real Jerry saw it like happened to see it and so he reached out to my parents and was like is this real? And my parents were like yes sir and so. We need you here now. Yeah so then they obviously reached out to my family to be like who are like who does that? Who are you? Why? Um and so anyway. I'm listening. Yeah so anyway we met the real Ben and Jerry then and they used to send my brother's favorite flavor to us and then met again as adults and yeah anyway anyway I don't like ice cream but I love Ben and Jerry so back to you. So ice cream what's your flavor? Oh I mean it depends. I think in general a chocolate base is what I'm looking for. Um I'm all for the toppings maybe a rocky road like oh yeah I I'm anything chocolate is pretty much my go-to. So you're not picking bubble gum? No no probably not. I like um pralines and cream from like Baskin Robbins. Oh you know I've never been to a Baskin Robbins. Really? Really. I don't I don't know why. They have 31 flavors.

43:23I have two uh I have a six-year-old boy and an eight-year-old boy. Nice. We go to Baskin Robbins. There is a there's a plate against sports in Bellevue and we have to go there sometimes to buy cleats or you know whatever because they grow like a foot every day. Nothing fits for more than a week. So we have to go there when we play sports and right next to there is a uh Baskin Robbins. So you cannot go there without going to Baskin Robbins. You can't right it's like breaking the hearts of you walk by the dad it's like two o'clock can we go to Baskin Robbins like no it's like why it's just ice cream it's like all right let's go and I'm always the one who's like oh I'll get ice cream too yeah yeah oh yeah you got it it's a treat let's go scares me though so is there a brand of ice cream you like the best um what's what makes a great ice cream do you make ice cream yeah okay I love to make ice cream um I think like when you're talking about like store brands there's you know a lot of different things that go into like commercial ice cream Haagen-Dazs I love Haagen-Dazs it's definitely top two for me I think Ben & Jerry's and Haagen-Dazs are there you go yeah okay Ben & Jerry's quality too it's yeah it's great mass production like that what's your favorite Ben & Jerry's flavor they had this one is no longer in existence but they had one uh that was like do they do like celebrity they do yeah or they do like Jimmy Fallon one there's a Stephen Colbert one which I would drink because I love him yeah I eat because I love him yeah I don't care what's in it there it was like this was a long time ago but it was I think the Dave Matthews band oh that makes sense yeah it was like raspberry brownies and something like that and that was that's my jam yeah those are all things I like a lot yeah I just don't want to hold yeah I did work at Cold Stone when I was little how was that honestly I worked so I worked

45:24at Disney World and Cold Stone yeah and Disney World was by far the most fun job but Cold Stone was like a close second like it was yeah because that was back when you had to sing for your tips that would scare me no it was fine I have like a terrible singing voice but like what did you have to sing you have Cold Stone related material they give you can you give us an example no this is ice cream you're making mixing it with gummy bears here's the deal though I was 16 and my best friends all worked with us so it was like fun like we would I don't know who trusted us with like the keys to anything but we all worked there together but it was next to all right so you're like close to my age I imagine yeah and um so back in my day uh the cool place to be with Starbucks because you there was a Starbucks and you would get like a basically a milkshake that you passed off as ice cream right or as coffee and so anyway every Friday and Saturday that's where all of the school went and because you had to sing if anybody tipped you douchebags from our school or our friends that were also douchebags would come in and put like a penny in and you had to sing and there was one song that had a dance the banana song I actually still remember it my best friend my best friend Emily that you met we did it together anyway um there were few voting in this room who wanted to hear that would that be everybody that one's really really long so people would like put in a penny and then be like okay I want the banana song and you're like wow they could request the song I don't know what the official like yeah yeah I don't know what you had to do it yeah you had to do it it was like a thing I mean there were can't that's not really a tip that's that's like dance monkey dance it's why it's why now when people like as a waitress when people ask me to sing happy birthday for their like I I it's like a trigger for me like I actually got a bad review about it because I said no one time I like hate it because it brings me back to that I always tried to be like the most obnoxious you would have been great

47:24at cold stone actually I was like ruby tuesdays you know like the happy happy birthday yeah I would be like the crazy ones like if you watch the movie waiting yes where he's like guess who's birthday I guess the light and he's like sharing the kids like no I try to make every person like that if we're gonna do this we're going 100 well just so everyone knows cold stone no longer makes you sing oh I was very disappointed when I was pregnant I wanted ice cream listen I was pregnant and I wanted ice cream and my husband took me and I went to a cold stone and I was like it's so embarrassing but I was like I used to work here like my husband was like oh my god be quiet and the girl was like oh like at this one because she's like 15 or 16 and like not here for this 30 year old that thinks she's cool and I was like no no like back and it was like my first job is so fun is it so fun and she was like sure you know like it was so embarrassing and he was like do you guys still sing like I'm not gonna make you do the banana song like I like know something and this girl's like I have no idea what you're talking about we don't sing anymore whatever your 30s are meant to be a little embarrassing so it was fine but no one go tip them I mean tip them but don't expect a song out of it Rachel do you know that they sang at cold stone creamery I did know that you did know that I didn't know that I guess I didn't know sugarcoated Santa Claus either so it's a big learning day I guess I have been sheltered AF I didn't know cold stone I never went to like cold stone creamery it was fancy I mean yeah it was a nice thing I need to get like carpal tunnel from the oh I bet yeah that hurt I'm just mixing all the ice cream we go yeah because you have to like pull it it's hard to pull and then you have to get all and yeah it's like on this slab and you're doing this all day that's where we would go marble slab yeah that was our like competition

49:26yeah they got me yeah well that's fine I've never been there I don't know what is going on here how are you two so aligned on everything is it like a northern thing I don't get it I'm from Florida what maybe east coast oh dare I say he is from California oh no I'm not she asked how old are you I'm 26 oh you are you are younger I have lived in Nashville for seven years longer than she's been alive I know I get to say I'm from here now he's very like it depends on like I'm angry to whether or not he's from here um he's always like I'm from here but I'm really from California sure uh but my mom is actually from Jersey just like that yeah he isn't really like that I think totally like the whole rest of the time I think all right so like what do you have like CNN for like your future and stuff brah that's a that's a tough question at 26 at 30 that's a hard question yeah well so you seem if you're 26 and you've already worked at Henrietta red you've graduated from culinary school and now you're the pastry chef at husk I don't know exactly where you go next I mean that's a you're you're killing it yeah that's 26 I mean you must be super driven that's nice of you to say what do I mean well I know I was I was 26 I mean I guess I was a manager in a restaurant but like I didn't know anything like I didn't know where I was going I didn't know anything I just knew that I don't think I know anything either partying after work I yeah I knew nothing at 26 yeah I mean I'm I feel like I was right time right place situation and I feel very lucky to be where I am and like I have no idea what do you want to like have your own spot of like your own bakery one day or do you want to continue to be in restaurants you want to be like Walt Disney's pastry like lead pastry chef like

51:27what do you want to do I I think I used to feel strongly about you know having my own thing sure I don't think I feel as strongly it's more of like an if it happens that'd be cool yeah but it seems like a lot of work and I know it is but it's like it just seems almost like an unfathomable amount of work it is a lot yeah I don't see a ring on your finger oh I am not married but I'm engaged well congratulations thanks I uh just don't wear it to work because yeah you know it gets in dough and stuff yeah I'm terrible at wearing my wedding ring yeah I do not like it's it's like annoying to me I fidget with it like it stuff gets if I wash my hands like soap gets underneath it then it just like slides around I have to get it's ill okay yeah what I think is a little dramatic about wearing your ring it is a little dramatic but I always feel I leave the house like damn it I forgot my damn ring on no I know maybe it's a guy I always feel like I wish put one in my car yeah Kenji's the same way I have seven different like wedding rings too okay so back to you so tell me about the proposal I love proposal stories so tell me about it did you guys meet here did he move from Jersey with you tell me everything yeah so I his name is Guy great and he uh him and I met it was my first job after I graduated college and one in Pennsylvania where you were commuting um one before that okay I was working at a small town in New Jersey at a place called Brick Farm Tavern and we met there started dating and we've been together ever since um we moved to Nashville we moved to Nashville together you know the three-ish years ago sure what does he do and he also cooks nice savory stuff but where does he work he's a sous chef at Hawthorne oh great yeah um yeah we got proposed or sorry we got engaged almost a year ago

53:30we're you know taking it taking it chill time like yeah well there's like in a pandemic still I had a year and a half engagement pre-pandemic I we just were like yeah we're gonna take our time yeah it's a it's definitely a weird time to plan any kind of big yeah event I think so how did he do it uh we were in Asheville and we love Asheville I'm wearing an Asheville t-shirt oh nice yes and we were hiking and it was on a trail called I think Max Point is the name and it was really sweet we just got to the you know top of the trail you can like see beautiful view of course sure and uh he we had our dog with us and he asked me to hold the leash and I was like why what's like why why do I need to hold the dog and you know he got down on one knee pose and I was like I was like oh my god oh my god what are you doing what are you doing and I cried you know I'm emotional it was really sweet yeah that's did you have any idea that that was coming I had no idea completely shocked yeah I was completely shocked uh apparently everyone else knew their family and friends yeah but yeah I had no idea did he do the southern thing and ask permission he did not he did not yeah yeah you did right funny story you didn't that's shocking I asked her dad the day of the wedding day okay like the actual wedding day I said hey I I haven't like officially asked your permission but I figured you would say yes but I just I want to know like that do you have your blessing and right and he I think he was appreciative of that in the moment I was like shit I didn't ask his her mom knew I mean I'm on that side of the family but like I don't I didn't I saw her mom a lot I didn't see her dad a lot sure and I just I was anyway we're not talking about me I'm just surprised it seems like such a you thing to you would think so I

55:30think it's the bachelor that scares me my husband asked my my my family doesn't live here my grandparents my brothers and my parents were all in town and I was working at my husband was like hey can I have permission to marry her and my grandfather goes well what if we say no he was like this is a formality I'm still gonna ask her I just wanted you guys to know I love that do you watch the do you watch any like tv that's like just like the bachelor or anything you know I don't yeah it's it's just us just us yeah do you watch great British oh my god great British bake-off yes not religiously but I have watched a good bit of it okay so Paul right that's his name he is one of those people that I'm like how do you just intuitively know this stuff because he'll be like oh that's too much bakings that's too much yeast that's too much whatever like he's just and he's very good looking but also like how do you just know that I want to chalk that up to his years of experience it's got to be decades I mean we know it's decades but like yeah it that's incredible yeah and like you know when you taste things like once you taste it one time and it's wrong you're like oh that's what too much baking soda tastes like and you know you kind of learn from there are you judged I like I said cannot bake like we've established this right yeah I am so judgmental when I watch that show I'm like god that's what you put up for Paul and Mary are you kidding and I don't I can't do anything so are you knowing what goes into this and knowing how to do everything they're doing right are you judgmental are you more grace about it I think I'm pretty judgmental okay good I feel especially like unless you see them and they're like really having a tough time yeah like something out of their control happens they cook outside which is that seems unfair it does it's they're in a tent I know I control the weather and all the humidity stuff like that yeah and that matters it totally does yeah but I think you know you want to give

57:32them a little grace yeah yeah well they're all very nice too like they're not they're very sweet yeah do you watch it too no okay very selective on when I get to watch tv and what I get to watch just don't watch enough reality for me the bachelor was appointment television and think yeah but now you've moved on from it and so now we have nothing oh I have lots of show what do you know we have nothing no I don't watch a ton of tv right now I am watching king of the hill for the first time oh nice yeah do you like it I am liking it so far I think it's funny cool okay yeah there you go do you and guy what do you and guy do for fun here in Nashville people are listening to this and they're not from Nashville they're just visiting Nashville yeah what do you do when you're both not working which I know is very rare because he works in a kitchen as a sous chef you're there all the time yeah and you're as a page you're there all the time yeah you guys coordinate your days off we try to yeah um and most of the time we try and be outside do a lot of hiking a lot of outdoorsy activities we have some kayaks we love to do that yeah where do you guys go down to the harpeth we live uh by old old hickory lake so okay well we didn't do it there last year because it was like closed sure for some gross reason I don't know algae or something like that sure but percy priest and we don't do a lot of river okay so you do lake kayaking yeah you guys fish no okay you just hang out on the water that's magical yeah it's my happy place I have another wedding question are you going to bake your own cake oh I thought about it did you um I save a lot of money yeah I think so there's this is like maybe a hot topic for a lot of pastry people but there's uh these dummy cakes that are like styrofoam yeah you can like decorate them all yeah and then you just basically bake like a sheet cake sure and I think that's my maybe what I'll do because I can like build it ahead of time

59:33and have no rush and then just bake a sheet cake which is a lot easier yeah and do that like you know a couple days before sure I think that's my plan but okay I'm not you know gonna hold myself to it until I get closer yes I feel like I just saw the great and powerful Oz behind the curtain what do you mean I thought all those cakes were just full I didn't know they use styrofoam to like make the cake sometimes yeah I'd say most of the time they are real well so I used to work in pridal it's half a lot of times it's half and half yeah so like they'll do the top two layers so you can cut a layer like a legit anniversary right and then the bottom like those really big ones are styrofoam just so you have like the look of it like a base yeah and they're hard to build the bigger we did like a two layer cake and then we did cake pops nice yeah because we were we had a small wedding though it was only like 60 70 people oh that's good yeah I think I like that vibe are you guys gonna do a small wedding like a big wedding I don't know I think we have both you know quite a lot of like extended family and I don't think we want to exclude them have you ever wanted to be famous I don't think so I don't think I'm scared you know after this podcast comes out it's getting too late you're gonna be famous now yeah Paul's gonna be calling you for me no I I say that because I had like 250 people at my wedding and it was like the what I would imagine your life is like if you're a celebrity because like everywhere you like you're the it's your you're the you're the groom and then your wife the bride like and everybody's there every time you transfer like hey man congratulations hey like every time you just it's one of those nights where it's like I guess that's what it's like that was awesome like everybody in the room wanted to talk to me and it was there all the I don't know it's just it was awesome it fed my ego like crazy stuff like that oh man we had a small wedding because if my husband were in charge well it actually got to the point where we own a restaurant and my husband's like regulars all the

01:01:33time right and he was just inviting like oh my god we're getting married Sunday you gotta come yeah so anyway all that to say is like I'm more introverted than he is and so for me I was like so the day before our wedding we had we eloped and we didn't tell our anybody and we just like I wore this blue dress with pink and red roses all over it and he wore a matching shirt and um everyone came to like our parents came to our door and they were like we dressed up for are we going to the bar like no we're gonna go get married let's go and so we brought like my grandparents and my parents and brothers and then his parents and we got married in the Franklin Square and then the next day we did like the quote-unquote big wedding but here's my wedding advice that she didn't ask for yeah she's gonna give it anyway I'm gonna give it anyway I love giving unsolicited advice congratulations when you get if you're gonna have children when you get pregnant you'll get a ton more so it's okay call me um okay here's the thing though so like the day he's right the day of the wedding everybody's like coming up to you and they all want pictures and like it is so fun because these are all your loved people you love everybody there all there and that's so sweet but the day is about you guys so we were really intentional about having a moment for just us and I we loved that so we like ate together like we we were like okay I'm gonna make you a plate you're gonna make me a plate we're gonna go meet we're gonna go eat real fast because otherwise you don't eat you know what I mean the bride and groom like it's hard for the bride and groom to eat because they're hosting so anyway we like made sure to take moments throughout the night where it was like just us so that we could remember why everyone was there and like get to celebrate together so try and find like a couple minutes where you get to like be alone and kind of like stare at what is around you and what you just did it's it's so big to commit yeah I mean that's a great piece of advice I think so take that into your wedding yeah and let's talk to us talk about Rachel yeah let's do that that was for Rachel here Rachel you mentioned that the cake was a hot topic amongst the pastry chef is there like a

01:03:41do you guys have a secret Facebook group that you all are a part of that's like the pastry chef you should do that you need that I think that would be like you get talked about like what do you think about half cakes fuckers yeah what um what's another hot topic in the pastry chef world let us in on some hot goss spill the tea there's I feel like it's not quite like nothing is necessarily a secret like if you it is to me like if you're in the industry in the pastry industry like and you see I don't know I can't think of a great example off the top of my head you can but like if you see someone post something on Instagram and like you're just like calling it something and you're like I don't know if they really did that like the traditional way but they're calling it that and it's you know it's like okay so somebody calling something like a veal stock that they was a powder and you're like no no no you didn't make real veal stock you put a powder in it and you boiled water and you whisked it and you're putting you can tell that with other pastries actually that's not a real yeah something's bruleed whatever right oh sure yeah or I mean is there a lot of theft of ideas intellectual yes like is there a lot of like you put something out there and smace sees it and like oh that looks like an interesting flavors or flavor combinations or because like we said to start this thing off like there's so much art involved and science but a lot of people aren't like good at both of those sure pastry chefs are I would imagine that's why you're doing what you do right but if I am just a really good baker and I'm not that creative artistically maybe I go and I look at a bunch of pictures I have a Pinterest board with all these different desserts and I kind of take a little piece from this one a little piece from that is that inspiration I'm inspired by those people so I'm creating something new or is that theft I I wouldn't call that theft like I kind of do that

01:05:49you know like with all the books and there's just so much information that it's hard to be like like okay if you blatantly did copied something exactly right you know that's totally fair the rainbow donut right or right everybody made that that was like one person did it and then everybody did it I don't know what that is I'm done with you you don't really need to it's perfectly time pretty good do you really not no I know what a rainbow donut oh my god I was just proud of myself on that one I was like damn this is my time what's a donut I don't understand oh my god it was this person okay so that answers that question I think yeah I mean there is this weird phenomenon I'll say I've noticed it like I've experienced it where especially I feel like Instagram is the big like food photo sharing thing right now yeah and like it'll just so happen where I'll be like you know working on some new recipes like testing something out and I'll see like a close-by restaurant within the city they'll be like trying something or they'll post a picture of something like similar and it's not like we had any cross but you're like damn it now I can't do that right exactly yeah that is just the way it is I don't know some maybe like someone ate something and got the same kind of inspiration from it but sure it just is weird because I like see something I'm like I like I was thinking about that when was the last time you went out to eat in Nashville where you felt inspired I feel like all the time I go out to eat a lot I love to eat and I think I'm trying to think where we I went to Audrey pretty recently and that was really exciting yeah that was the first time I'd been there I'm going there Tuesday are you yeah it's great I really haven't seen you in a long time my wife made reservations for my birthday oh good is your birthday soon it's uh well this episode is gonna come out Monday so it's tomorrow that was so exciting yes my birthday is tomorrow

01:07:51thank you so much thank you um yeah they're Audrey where's that I think so um and before that what was great about it can I ask that question what yeah I went to locust just a week before last and I was just fascinated by service fascinated by how they pull it off and the vibe and the energy was just like yes I could feel it I could feel it throughout the meal yeah that was probably my favorite thing food is great but like yeah I look at service and operations all the time I just want to watch how they go so Julia I noticed operationally that runs really well what about Audrey to you was just like wow this place is amazing I think honestly this is maybe not the most important thing with food but like the restaurant is beautiful yeah like it the atmosphere is so cool um they have a totally open kitchen which like I appreciate looking at like I don't think it's necessary for any restaurant to have an open kitchen but it's like nice to see yeah and uh I mean it was a tasting menu of course so it was you know the flow of it or like the progression was really nice to me and I think I wasn't too full at the end which is sometimes an issue yeah it was like an appropriate amount of food and I can't I can't eat too much so sure you know it's nice but I think specifically for me their desserts are you know outstanding but it was a nice time nice do you tend to look at the desserts like with a critical eye are you like inspired do you look and go wow there's Freud and Freud right are you do you eat a dessert and you go wow I want to meet the person that made this because there's genuine admiration or do you start feeling like damn I wish I would have made that or do you get on yourself because I would do that I would be like man this person is really good and how do I get to that or it's just what do you feel like when you eat something really good definitely both like I am always I have a pretty big sweet tooth so dessert always like essential for me but I think I always am looking for like wow how did

01:10:00they do this like okay what are the techniques that they use that maybe I wouldn't have thought of and so it's both it's like wow maybe they could have done this different normally I'm more on on the admiration side I think but good yeah if I don't love something I'm like oh well maybe it would be better if this was different I listen to people that do podcasts sometimes and I just get ideas like oh I love how they do that transition or they're really good I can tell their cadence is really good or they have really nice mics and I get I get jealous on some things and I'm like I really want that quality that they have oh I like the way they set it up or whatever and I and I'm constantly coming back trying to get better yeah and sometimes I'm like oh I'm way better than that I'm just I'm just being honest like I feel about writing yeah I'll look I'll hear somebody and I'm like oh well we do we do better than that and I'm I not that I'm comparing or I give a shit I'm just my brain is I it's just that wired that way I think I wish I could turn it off that way though like I think it's normal for I think that's a super normal feeling you want to be confident about what you do to an extent yeah and you know what you do so it's easy to be like oh they're not doing it you know what I'm saying like it's it's easy to yeah yeah I think that's normal yeah overly critical of myself yes I get that Rachel we um I've had I've had a lot of fun me too this has been a fun interview yeah and I feel like we've got to I feel like I've learned some things today have you ever I have to ask have you ever made baked Alaska I have is it the hell is that I don't know anymore I can't tell now so we're gonna move on so anyway you have I've heard of it is it a pain in the ass did you really not I don't know what it is okay well it's like all the desserts in one I feel like it's okay cake and ice cream and meringue and you like light it on fire yeah it's a super 80s you were there dessert wow I've been attacked

01:12:05but it was it was really big in the 80s right and it was like you remember the 80s you were there we weren't there first cold war okay um but yeah it starts it's it's always like a sphere shape right yeah and it starts cake and then ice cream and then the meringue and then you light the meringue on fire hell yeah it sounds like something I would love yeah yeah it's definitely like a showstopper is it so hard it's got to be so time consuming it's I think it's time consuming I think you can like you know freeze it and then just finish it with the meringue and then like light it on fire table side if you want sure or not but it's I think it's like definitely a hard thing to do could you pull something then off at husk I think I could I think I think you should you know what maybe I think lighting something on fire at the table you got to do it while it's still cold too I feel like because it's like some fire it's hot like I that's cool as shit it sounds good I want to go experience I like things that are memorable right when you go somewhere and it's it's not just oh look they have a chocolate decadence cake you know it's like wow it's chocolate on chocolate on chocolate like no shit how did you think of that idea maybe that's the Pillsbury issue maybe it's just forgettable I mean it's clearly is maybe yeah maybe that's what is I like things that are like wow look what they did that is different like the dessert the is it kagakori what do you say it kakakori kakakori at locus might take he comes over puts the sauce on it and then it's like this shaved ice and I was like what is this crazy right it's so cool which witchcraft that is dessert yeah and I was like and then it was gone I was like I want another one right it was memorable it wasn't just like oh look at creme brulee like wow how'd you do it sorry I'm sorry that's great you're so basic okay I'm not disagreeing I'm just saying you're not being you're thinly veiled do you do a creme brulee no I'm not saying

01:14:06I never will there's like you know you just really good it is really I'm a big fan I disagree I think creme brulee is so whatever I think it's so hard to make it really good creme brulee like it's just they all taste kind of the same that's fair it's just like your basic custard yeah yeah I'm so if that's and it sucks and my husband now loves sweets he's sober and when he got sober he like got a sweet tooth sure and so he's always like we got to try the creme brulee and like why is it gonna taste different than the last hundred creme brulees you ever had but it's always the thing he wants and I I'm I mean sure maybe maybe you should stop baking those forgettable cookies and start learning how to make creme brulee no no it's not gonna happen it's a little tougher okay it is hard to make I will give everyone that like it's a pain in the ass but I just don't think the payoff is worth it I think baked Alaska has a nice payoff now you do I would come to husk whenever you just send us a message yeah dude we have baked Alaska his birthday is is March 8th okay Tuesday yeah tomorrow right but for her point of reference it is March 8th just in case she didn't know today was the seventh so anyway it's her heart yeah anyway thank you thank you thank you for taking time out of your day to come down to the studio what do you think have you enjoyed your time here yeah I've had a lot of fun thank you for coming in this was fun to meet you one of the things we do every guest and they come in I think that we warned you about this you get to say you get to take us out oh you take us out whatever you want to say as long as you want to say it Jerry's final thought style you're speaking to the Nashville community culinary community I don't know you're talking do you know the reference Jerry's final thoughts I don't yeah I thought so does nobody know uh-oh I thought that's one of those things everybody knows sorry you know the reference yeah but only because I looked it up after the first time you said it oh my god okay what is millennial I think it's Jerry Springer so Jerry Springer had a show

01:16:08yeah and at the end of the show you know all the fighting and all the bullshit all the stuff the crazy drama at the end of the show there's always Jerry's final thought and Jerry would get a screen like today on our show we talked to these people and we did it and what I'm telling you people is you need it and he would have like this 30 second like final thought that kind of surmised the episode like all the crazy shit that happened on the episode like all went into his ear holes jumped around his brain and then what came out at the end was like what a producer put up on the teleprompter yes yeah this is the amazing insight that Jerry had at the end of the show was Jerry's final thought it's like the bow right it's like it's the bow that finishes the wrapping and you're like and now we're done so you don't have to like surmise the whole show just whatever you want to say I'll stop saying Jerry's final thought you don't have to I just I had I figured she wouldn't know the reference because man we've got 30 polls I've got to do today to find out how antiquated my references are I've never felt older this is awesome so Rachel whatever you want to say as long as you want to say it okay I think I'm going to keep it pretty quick and simple but I think be nice to people and try new things and have fun perfect perfect yeah I think that surmises the whole show too yeah love it it's great all right Rachel Rathkeb Rathkeb yeah you got it have a wonderful wonderful day all right thank you so much Rachel Rathkeb for joining the show so we talked before the show about expectations yeah do you feel like your expectations were

01:18:10by her not by you you disappointed me a couple times in there look Christmas tree I swear that post is going out today we're going to find out is it Santa Claus and Christmas trees there's so many options and they do them not for just Christmas because that's not right they do it for like all seasons at Halloween there's pumpkins and ghosts and like Thanksgiving there's turkeys and you can imagine yeah yeah you know the normal players but like I'm glad that's what you took out of the interview with Rachel I took other things she also didn't know what Jerry's final thoughts was which I think was a revelation to you yeah you really thought that was very universal yeah I thought everybody knew that I thought everybody watched like everybody's been sick from school before right yeah yeah you watch tv and that's what's on the middle of the day like I watched it in years sure I just didn't know how I guess when I was sick from school like 20 years ago I was gonna say that long like 25 years ago I watched that when I was sick home from school but I love reality tv I think I think if you don't love that then you probably watched other things like because when I back in my day we had Cartoon Network and like Nick Jr and stuff like that so you could watch Disney Channel you know what I mean yeah so you didn't have to watch Looney Tunes yeah but you didn't but was that every day or was that just Saturdays just so like when you were home sick you didn't have as many options no as price is right right and it was like trash tv and like the judge judy right right judge judy trash tv hold on just correct it I it's not okay not good tv no I we're you're wrong again she's in a different league she all right tell me about this no she's I watched Judge Judy the other day I just moved my mic and got comfortable to tell you let's go what do you got I want to know your thoughts on Judge Judy okay listen she's a very powerful woman and she has monetized like she has made an empire for herself on this but isn't she actually a judge like she actually has judicial power I think

01:20:13no idea okay hold on I was no you can't look it up now it's a fact check I was doesn't matter it does though because that's part of the reason I love her it's there's a format to that show yeah right it's cases that no court would ever see it's like this guy but she took reasonable money like there was a dude the other day that was suing his child watched it the other day I did it was on that's why I said Judge Judy it was on tv my kids were there and it's like I'm suing my child because I let her live in my van in the driveway and they messed it up for and they owe me two thousand dollars in reparations from her boyfriend her living in my van I'm like is this real stop it no like but whether and she just gets on she's like did you live in the van she's like well no there's no well it's a yes or no question and she gets she just yells at people she actually yeah yeah that sounds great for trash tv no she is she isn't actually a retired judge okay yeah she actually is which good um but no the thing about her though is like these people are unreasonable like they are present I don't know if she has a hand in who what cases come in I imagine she doesn't give a shit about that do you think Jerry Springer's trash tv yeah what is the difference I think okay I also think Dr Phil is trash tv yeah I think they are exploiting people yeah in the middle of like mental health crises or like actual emotional trauma but in the in Judge Judy she's not doing that to me they're coming to her to be like look I'm right right and she's like no you're fucking wrong and you're being an asshole about it you know what I'm saying so if Jerry had the same if it was if you're Jerry Springer right and it's like you slept with my daughter it's like you know he would just go no you're wrong like he hasn't he lets him talk it out they don't talk it out he lets them fight and he like instigates okay which is different and Dr Phil is like a terrible person like he is that's like a whole different he like sends miners to like terrible camps and stuff I don't know yeah he's I don't know anything about Dr Phil I've never watched like only thing about Dr Phil is that Oprah they're somehow associated or used to be associated oh that's a bummer you didn't know that no she like found him he used to be like a regular guest

01:22:17on her show he's not actually a doctor oh no I don't care no no but I but that's the thing Judge Judy real judge Dr Phil nothing Jerry Springer we've lost every one of our listeners wait do you know Jerry Springer is a musical in the UK they made a musical about him no I didn't know that yeah I'll put people in the UK we get that reference then well I just think that so I'm saying he is popular yeah exactly he is really popular we made a bet I made a bachelor reference yeah and I made the bachelor reference in the episode and people are probably like what the hell and the reason I made the bachelor reference was because we were talking about this yesterday with Erin Mosso from Sharpier's bakery yeah we I said my favorite there's two times I love the opening day like where the people have to either get a limo and they walk up to the bachelor bachelorette and just the awkwardness the first night right you put all these people into one big pot and you stir them up and you give much of alcohol and just like let's see what happens you know like that's I love that and then hometowns where they go and it's specifically when it's the bachelor I love the moment when the bachelor has to ask the dad on the off chance I might choose your daughter to be my wife well can I have your permission and like every every year they do it and every year there's some dad who's like um this is my only daughter and you can't even tell me if you actually love her so no I'm not gonna give you permission call me back when you actually can and then it's like everybody on the show paints that dad is like the worst guy in the world and it's like no the dads are like you seem like a nice kid sure I'll give you permission it's like he hasn't even chosen her like there's four other girls right I don't actually think anyone has ever said on the off chance I think you put that in well that's what they're saying I'm paraphrasing for the definitely are because I'm like can you imagine well if he if the bachelor says sir I love Tina your daughter I you know then he says if I decide to marry you know I agree

01:24:23they don't they're not like I'd like to ask your permission to marry her he's like are you getting married like well I don't know yet I can't tell you it's a secret like there was a moment in the interview today where I was talking about when Brian okay Rin Kenji asked for my my family's permission right and I because I only see you here now right like I don't see you outside of this studio now the past week yeah well right but even prior to I mean we just kind of been on off schedules I hadn't seen you a lot outside of here in a in a while anyway so I was like did I tell him this story on air yesterday I'm like no we weren't on air yesterday but it like when did I do oh did I which I'm sure we do all the time yeah but I think that was just with Aaron that weird and I didn't actually tell that story I don't think well I really enjoyed having Rachel here yeah god we're the worst yeah it's very impressive to have her her resume 26 to be the pastry chef at husk it's impressive at 36 sport it like but at 26 it's like holy shit you yeah yeah she couldn't be sweeter yeah she is the nicest person she is there's a picture um I'm six foot six yes she is four foot nine yes so we took a picture and she's standing on a chair I'll put that on uh how many inches is that fast man how many inches is what the difference four foot nine or the gosh I don't know disappointing me I told you kids you were really good at math well so four foot nine five foot nine would be 12 inches and six foot nine would be 24 inches minus three so 21 inches there you go there you go that's how I do the math on that right I told you kids you were good at math that's I just didn't want you to make me a liar I have a calculator is that it yeah it's like there's not really a quarter behind their ear okay let me call them all right we um have had a lot of fun here today thank you all for listening we've got another show this friday uh we're talking to um to our guest

01:26:25it's been a busy week guys yes it has it was the game of joyland oh right all right so that is the show we're gonna wrap it with that thank you jen it's good to catch up with you yeah you too have a great rest of the week and you can say happy birthday to me if you want happy birthday thank you I appreciate that I am gonna be uh old how old uh you know how old I'm gonna be I know you're younger than Kenji and he's gonna be 45 this year okay so you're gonna be 43 damn you're good yeah yeah 79 that's it yeah because he's 77 79 70s kid I remember the 80s yeah you were you were born in the 90s weren't you yeah yeah okay like into I was 90 1990 but December so okay into like graduate high school in the 90s yeah okay well it's great thanks for joining us today hope that you are being safe out there love you guys bye