TN Flavors Feat David Andrews, Deb Paquette, Lauren Palmer and more

00:00Unleash the Wolf with Campo Bravo Tequila. Campo Bravo is a 100% agave tequila with a bold, smooth flavor, perfect for sipping neat as a shot or in cocktails. Campo Bravo is also certified additive free, which means there are no artificial flavors or sweeteners in Campo Bravo, like there are in many other brands. Campo Bravo gives you all of the bold, smooth flavor you want in a tequila with nothing you don't. Campo Bravo is actually truly farm to bottle tequila, meaning our fifth generation agave farmers meticulously control entire production process from the farm to the bottle to give you the highest quality handcrafted tequila. Order through best brands and please remember to drink responsibly. 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.

01:12My name is Brandon Styll and I am your host, Brandon Styll. My name is Brandon Styll and I am your host. Coming to you on a Friday bonus episode, this is what I recorded the other night at Tennessee Flavors. So I had the episode out today, we talked about Tennessee Flavors, what it was, what it's gonna be and then I went to Tennessee Flavors and I'm gonna paint this picture for you so that you can understand what's going on. I get to the event and hey, we've got a table for you. I had this really cool banner made. They said Nashville Restaurant Radio. So like I actually set it up and I had these two microphones and I made like a little tiny little studio just and it was kind of over by a separate side of the event. So before the event, I walk around, it's great to see everybody. I mean, there's so many chefs there.

02:14It was just so much fun. Chef Max from Music City Center, Craig Clift from the Elliston Place Soda Shop, Deb Paquette was there, Chris McCorkle from Black Diamond Culinary and Lou the Sioux from Margot and just all these people. There's Tom Neville from Music City Seafood and the Chef's Association, Alyssa Ganjeri, just everybody's there, it's so much fun just walking around, seeing people. I'm in like a fun, lively mood, which is a good place to be before you go do a bunch of interviews. And then I just go stand at this table and like all of a sudden people start coming in and it's a little awkward, it's a little weird because I'm just standing there at a table and people walking by and they kind of look at you and they're like, do you have something free for me to eat? No, what are you doing here? And I've just got to talking to people. Hey, I'm with, I do a podcast and we talk about restaurant people. And then Lauren Palmer walked by and Lauren Palmer is the owner of Bloomsbury Farms and just a sweet individual, lover to death, known her for the longest time when she used to do this small little, just delivering a truck and now she's just so big.

03:27So she walked by and said, hey, do you want to sit down and talk for a minute? And she kind of started off. So she sat down, had an amazing fun conversation with Lauren Palmer and that was great. Then I was like, when we're joking, we're laughing, there's people walking by just staring at you. This is new ground for me, it's new for me. And it was a ton of fun, like beyond fun. And then Sean Berger comes by. Sean is a director of operations for Deacon's New South Puckett's Scouts with a Marshall Hospitality. He works with Lyle Richardson, who we've had on the show in the past. And then Jamika Paseo comes over and Jamika is an instructor there at Nashville State. And this one was just the most exciting. She had so much energy and I just loved talking with her and her stories. She was on Next Food Network Star. Oh my gosh, she was great. And so we're talking and then David Andrews comes over and I'm like, dude, what are you doing here?

04:30And so David Andrews sits down and I have a conversation with him. First time since I think in May, we did our first episode May 13th, 2020 was the last time I had David Andrews. And now he's a James Beard nominee, the whole thing. So that was so fun to catch up with him. One of the most loveliest humans you're gonna meet. I just love the guy. And then Randy Smith from What Chefs Want stopped by and he's their managing partner for What Chefs Want. So it's always good. And we talked a lot about Kelly Probst, who's gonna be on the show next week. And on the show Monday with Margot, you're gonna hear he's already called me with a update from the doc and I'm gonna put that out there. And it is so fun hearing captains on a doc talking about what they just caught. And I got that, that's gonna be on the show with Margot and Hadley Long that comes out on Monday. But then he left and then Deb Paquette sat down and Deb has never been on the show. This is the first time Deb has ever been on the show.

05:33And so I talked to Deb for like 10 minutes. It was the very end of the night, it's like 8.30. I've had more fun than I've had in a long time. It was like this big reunion. Everybody's hanging out, everybody's eating, everybody's drinking, it's a fun time. And so that's what we're gonna share today. And it's on the cuff, there was no planning. This was just people sitting down having conversations and that's what we're sharing today. And I think you're gonna like it. And I don't know how I come across but we're gonna check it out and it's gonna be fun. Hopefully you can get how much fun I actually had during the event. So with that being said, today is my birthday. And all I wanted to do today was put this episode out so that you guys could have it. And next week we're gonna put Kelly Probst episode out. It is going to be our four year anniversary for the podcast, a four year birthday for the podcast. So we'll be doing something to celebrate that as well. Thank you all for the wonderful wishes. I looked down at my Facebook page today and I'm like, goodness gracious.

06:37It really is. That's the coolest thing I think about social media is like on days like your birthday where you just get like massive love. And 45 years old today. So I enjoyed this episode. We are doing dinner tonight at Margot. And I'm really excited about that because Margot is amazing and she's coming up next week. So I will be talking about my dinner at Margot probably on the intro for the Margot show which I will do this weekend. So guys have a wonderful rest of your weekend and enjoy your spring break if that's what you're doing out there. And hopefully your allergies are not kicking your ass. This is the first birthday I've had in five years where I was not sniffling and sneezing and my eyes watering all day long. And I am heavily allergy medicineed up. So that did not happen. All right, enjoy the show guys. This one is, it's a lot of fun. We are live right now with vegetable girl. Lauren Palmer AKA vegetable girl from Bloomsbury Farms, Tennessee flavors.

07:42What's happening? Hi, I am here to taste all the flavors of Tennessee. And they're here, they're representing well. Yes, yes. I am newly a Le Dom. So I wanted to come represent and yeah, it's show support. So yeah. Who are you here supporting? Anybody in particular? Trish, I cannot pronounce her last name starts with an M. So yeah. Trish M, I'm glad you're here doing that. Yes. How's your experience been with Le Dom so far? I'm loving plugging in. This is like a year post baby. So I am like digging in hardcore. We even have an event at the farm. So honored to have them there, but like these ladies are amazing and I can't wait to like just really dig in a little bit. So yeah. This is your first year. You're still learning everybody. You're kind of figuring the whole thing out. Yeah, absolutely. So I'm super excited. They're super supportive and I'm just giving it back. So yeah.

08:43I love that. I love that. How are things on the farm? The farm is wild and good. It is like, we're trying to set up for success for spring, summer, fall. So it's like seed planning. Who's buying what? When are they like guaranteed to, you know, buy it? So you have to negotiate with restaurants or with like, you're talking like whole foods or who you, who's buying your product? Yeah, the Turner trucks, the whole foods. We have Vandy calling us. We have Opryland calling us. So really kind of setting expectations and what we plan to grow for them and how we do it. Just so it's not a scramble when like things really start popping. Now, did they come to you, let's just say I'm whole foods and they go, hey, look, we're looking for yellow squash this year. We'd like to buy a crooked neck yellow squash or a Zephyr squash or whatever it might be in the summer. Did they tell you what they're looking for and then tell you to go grow it? Yes, I think it's mutual. It's like, I'm really good at radish turnip, you know, and a few other things.

09:43Herbs? Yeah, herbs. These are great herbs, by the way. So we both just kind of like go back and forth on what kind of works for both of us and what to expect. So yeah, it is. And it's kind of the first time we've done that. So we're getting a thumbs up by a guy passing by. This is so fun because we get to do an interview right in the middle of everybody. I'm not like in my little studio where I get to talk to people like in a one-on-one. There's like people watching us do this. Right, we're right. Do you feel awkward doing it? I mean, my face is completely be red right now. Are you kidding me? Yes. No, you look totally fine and normal. Yeah, yeah. So it's the first time I feel like we're setting up and communicating way ahead in advance, and that feels good. So yeah. For the first time? I mean, in a mastermind kind of way, in a more strategic and thoughtful way. No, I love that. Do you have a new director of operations or somebody working with you that's like driving this or is there an operating system that you're doing?

10:44I have a new sales girl who's amazing, and I wanna like, let's go get it together. So it's still me, but she's more, she's some boots on the ground a little bit. That feels nice. Okay. Yeah. And how's the school going? The school is kicking butt and taking names. Now that you just, I am in love with what you're doing with the school because I have young kids. And man, is it so important to do what you're doing. I love the vision for what you're doing. Does it take a lot away from the actual farming? How much time do you have to spend doing the school? I've got like four or five amazing teachers. So it is, you know, I get the fun part. I get to shake hands with the parents and like give piggyback rides to the kid. Like it's great. So yeah, but I dig in. It's my baby too. So yeah, all 50-50. It's like, I'm splitting all these different ways. So yeah. You have so much going on. Yeah. It's so fun. And I couldn't see myself doing anything else. So yeah.

11:44How do you find balance in all of that? She's like, that's a 45 minute answer. There's waves, you know, it like comes and goes. So it all, it all works out. So yeah. That's the sound when somebody walks by with a trashcan. Yep. That rumble. That rumble. Like, is there thunder happening out there? This is the thing with a live show like this. This is so much fun. Yeah. Thank you so much for like, yeah, this is great. I'm glad you stopped by just to say hello. We are way overdue for like a full-on like interview to kind of get caught up on everything you're doing because you're crushing it. Yeah. Well, thank you. Thank you. I'm glad you got me now before I started tasting and drinking and doing all the stuff. So it was kind of wise. I took a right instead of a left. So that was great. Well, you're my first interview. Yeah. Okay. My first, you're going to lead the show off when I put this out there as a show. Let's go. There it is. Lauren Palmer. Thank you so much for stopping by at Tennessee Flavors. Yeah. Let's go. Cool. Bye. All right. So that's how it's going to sound. It's going to be somebody stopping by. We're going to talk for five, 10 minutes or so.

12:46And then we're going to move forward. But in this moment, we're going to do this in between these individual conversations that we're having. We're also going to play a commercial in between each one. And as always, please, if you can support these people because they're the ones who are supporting me getting the word out about what you're doing. We'll be right back with Sean Berger. Cali Sober, the totally legal THC infused mocktail. Cali Sober was created to provide a better alternative to alcohol. No dependence, no ulcers, no liver damage, and no night you want to forget or mornings asking, what happened? They only use non-synthetic, all-natural Delta 9 THC derived from the hemp plant. It is the real deal. The same buzz, the same chill you'd expect from THC. Best of all, Cali Sober is federally legal because it is made with hemp-derived THC, which is a legal substance under the 2018 Farm Bill.

13:49If you're a restaurant, you can pick this up through Litman Brothers. They offer three different flavors. Paloma spritz, ranch water, and berry ginger fizz. All with less than 3% THC by volume with five milligrams of THC per serving. Please enjoy responsibly. Okay, we're back and we are with Sean Berger, who is a director of operations with A. Marshall Hospitality. What's going on, brother? Thanks for having me on. Yeah, this is fun. So this is kind of my goal here at Tennessee Flavors. As people come by and as I'm meeting people and talking to them like, hey, you're really interesting, sit down, let's talk. Yeah, it's fun, just grab anybody walking by. That's the whole thing. And so who are the foodies that are here? This is Tennessee Flavors, we're talking about local stuff. But you are director of operations with A. Marshall Hospitality, and you have so many, what is your territory? How many restaurants do you operate yourself? Yeah, so currently I'm in charge of five. So the ones I'm in charge of is Puckett's Restaurants, Scout's Pub, and Deacon's New South.

14:52Nice, so you're downtown, you're all over the place. We are, we are. I mean, our presence is really middle Tennessee, but we just opened to Puckett's in Coleman, Alabama last year. We're about to open one in Hendersonville next month. Really? Yeah. Out in Pigeon Forge, Chattanooga. Oh, you guys are just blowing up. Yeah, we're the place to go, I'd like to say. You have three concepts representing here today. Yes, sir. Who do you have, tell me who you have here today. So we have Deacon's, Scout's, and Puckett's, all three brands. Nice. You're from, you're a Nashville guy? I like to say I am. I mean, I escaped a area to come and have a better life and opportunity in Nashville. Where, what part of the world that you come from, you're Sean? I'd rather not say. It's a place on the West Coast that we don't speak about. Does it rhyme with Schmalifornia? Possibly, possibly. I really don't like to say, but. Hey, I'm a California guy. I'm an Orange County guy. Oh, nice. Myself. Nice, a lot of Orange County transplants. I've lived here for 35 years, however. So I can say that confidently, I was in the early California boom of like 1988.

15:54Yeah, what, I mean, 30, you said 35 years? Yeah. So 35 years ago, what was the driving force to bring you here? Christian music. My father was a publisher in the Christian music world and much more prevalent here than in Laguna Hills. Absolutely. I know you're supposed to be talking to me, but I was fascinated on 35 years ago. Yeah, I know. As a surfer kid in Southern California, moving to Nashville, like I didn't know if they had like dirt roads here. I thought that Nashville was what we see like in Hee Haw. And it wasn't 35 years ago? It was. I mean, it was cooler than I remember. It was hot as hell. I remember it just being so hot. And then not accepting of people from California, even worse, so I had like stussy clothes and you know, my whole thing. Surfer kid getting into fourth grade with a bunch of kids that had gone kindergarten through fourth grade, like who's this guy? He doesn't speak like us. I'm six foot, you know, I'm a tall kid, so I'm tall, lanky kid.

16:56And I had kind of an attitude and it was culture shock, but I love it here. I would say they're very accepting. I have four young kids and one was going into eighth grade and one going into sixth grade and just the openness to accept the kids. I was afraid they weren't gonna meld and mesh and it's been a great system of support with all their friends. So you wouldn't know if we've been here for three years or 25 years, it's been an amazing acceptance here in Middle Tennessee. The last time I did an episode like this, I had a, it was at Killjoy, which is my sister, she has like a non-alcoholic bottle shop and she did a big marketplace and I set up like the only time I've ever done this before and a buddy of mine named Joel Wilson stopped by and I was in the fourth grade class with him and he was walking by and he was like, dude, what's up, man? And I'm like. You grabbed him and sucked him in as well? Sit down and talk, I wanna talk to you. That's great. All right, tell me something, why are you in this business? I love to serve people. I mean, anybody can take a job in any profession, but you have to love what you do.

17:57So I wake up every day, it's different. The people I meet with, the meetings, the guests I interact with, my staff, every single day varies. I'd like to say it varies from minute to minute. Just being here tonight at Tennessee Flavors, seeing some familiar faces, vendors, people that are actively involved with supporting this great culinary program, that's what drives me. It's really that servant's heart and taking care of people. I'd say you're in the right business. I try. I love that, man. Did you come up a traditional way? Were you like dishwasher that moved into like a server and a bartender and to, hey, I'm a key employee, I'm a trainer, and then into like management? Like what was your path? Yeah, it was fascinating. So growing up, my dad was an attorney. My sister was ahead of me and she was going to school to be an attorney. I always knew it was smart and beneficial for me to get a degree. So I started working at TGI Fridays at 16 in the heyday when it was the place to be. Oh yeah. And just like you said, I started as a host and then did prep, kitchen work, serving, bartending and moved up into management with them at a young age.

19:00But I went to UCLA and got a degree in political science. Fellow Bruin over here. I didn't go to UCLA, but I'm a Bruin fan. Oh, thank you. So yeah, I got a degree in political science, but that actively helped me when my development moved in from there to help a guy grow a barbecue business in California as a director of operations. And which was it? It's called Bandits, Bandits. Okay. I'm like, it's not Sean Walchev's Kelly barbecue, right? No, I know what you're talking about. So that's where I became a director. So yeah, I mean, the good news about being in my position is I've been in all those roles. I can step into those shoes. I'd like to say I know what they're thinking and where they're coming from. And you can help relate to them and equivocate it to what you used to do in those situations. So that's how you gather the respect. Okay, so I have the same job title as director of operations for my, I have three restaurants. In your opinion, what's the best advice you could give a general manager of a restaurant? I would say be patient, be honest and willing to listen to your staff.

20:03I think that the workforce now is vastly different than it was when you and I first started in the industry. The whole industry is vastly different. Yes, but the generation of the young workers that still wanna be in the hospitality industry and making it open for them to feel comfortable work, gone are the days of do this or else. Oh yeah. Now you have to explain. Thank God. Yeah, but now you have to explain the why and you might have to explain the why 10, 12, 15 times. Seven, seven is my limit. Is that right? I say seven times you gotta say it before they really understand it. Number eight is where I go, I don't think you're gonna get it. Yeah, there comes a point where you either got it or you don't. But I would say be patient and really be honest with your staff. They can see right through you now. This way of leading with an iron fist, that's out the door. So they'll walk in a heartbeat. And I think once you get on their level and gain their respect and trust, they'll do anything for you. I love that. Listen, listen, such a under talked about, not as vocal, but leadership and strong and integrity.

21:04Listening is so vital to be a good leader and then taking it in and going, oh, it's really good stuff. And just sitting with it and then responding. Listening to hear versus listening to respond, I think is the term. I love that. That's good stuff. That's that sandwich method, right? So you're gonna tell them the good, you're gonna tell them the middle that maybe they need a little development with and then you can tell them the good again. And when they walk out of there, they're gonna feel better about how that conversation went as well. Well, thank you so much for stopping by. Your lovely wife, Jennifer is right over here and she is just hanging out so patiently. She's like, there's things to do. We can go do other things than this. No, no, she can sell ice to Eskimos and I bring her here to talk to the people. That's what she's good at. I did ask her and she said, you need to go do it. She was the one who talked you into coming over here. Well, thank you for having me on. Man, thanks for stopping by and thank you for being here and helping support the Randy Rayburn School of Culinary Arts here at the National State.

22:07This is our future and talk to them. I encourage anybody, if you see a culinary student, just get with them because they are passionate. I'm gonna bring them on the show. I'm gonna have a bunch of them on today. I'm gonna talk to them here. It's phenomenal. And the program they have going on, I just walked by and they're doing some chocolate sculptures in the kitchen. You can do some tours and such, but just a great opportunity for the future stars of our industry. I love it. Sean Berger, thank you so much for stopping by. Yeah, man. Thanks for having me. All right, we'll see you soon. Have a great night. Have fun tonight. Thanks. That was a really fun conversation and thank you, Sean. And it was so nice to meet you and your wife, Jennifer. Next, we're gonna be talking with Jamika Pessoa and I think you are going to fall in love with her and you're gonna be waiting. You're gonna be following our Instagram page and just dying for when she comes on for a full interview because like she said, there's no NDA. She can say anything about everything. It's all in the past and she's down to talk about it. You're gonna love this conversation with Jamika Pessoa right after these words.

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24:08Please enjoy responsibly. Professional. Okay, Jamika Pessoa, how you doing? I'm doing wonderful, how are you? I'm marvelous. I'm, you know, I'm over here doing the podcast and I'm talking to people and sometimes people come by and they're like, what do you do? And I go, I do a podcast. I kind of tell the story. There's numerous people come by and they're a bright ball of energy and I automatically feel like I'm in your presence. Well, that is a good thing. You have that going on right now. That is what I sell because I'm like, I meet you and you're like, I don't know about this chick, then I'm not doing my job. So I'm glad you feel the energy because I'm giving it. I do and I love that you're here. So you are a chef instructor here at the Randy Rayburn School of Culinary Arts at Nashville State. Yes. It's a mouthful. It is a mouthful. It's a lot on the jacket too.

25:08But no, I recently started, I am now going into my third quarter of teaching and I'm really enjoying it here. Really? What are you teaching? What do you like, when you show up to work in the morning, what do you teach? Well, my first class was baking and pastry. Okay. And my main goal was to not gain 10 pounds after the class. No kidding, right? That was because when I went to culinary school, that's what happened after I did baking and pastry class. Well, you don't have 10 pounds to like lose. You didn't gain it, right? Yeah, I had to get bigger chef pants. So I said, I'm not doing that. So yes, you have to grade and you taste and then you move on. But some projects are better than others. And then it's like, keep working at that. So I don't have to taste that one. Do you have to eat really bad food sometimes? But that's a part of the job. Yeah. Yes, cause I have to critique the students to say what they need to work on or what they would do differently. So yes. And now I will tell you this cause I've judged like cooking competitions and stuff too. So if the food is really bad, I take one bite and I say, you taste it.

26:09Tell me what you think about it. I give it right back to them. Why don't you tell me? You tell me, before I say what, you tell me what's wrong with that. Let's agree together that this is a salt lick and it's inedible. Let's agree on that. So you said you've done some judging of people cooking. You're kind of all over the place. Tell me about that. You were on Next Food Network Star back in the day. How long ago was that? That was in 2009. And before that- When you were like seven? Well, I mean, yes, I was a babe and I moisturize a lot. So that's how we look so young and vibrant while we're doing this. But no, that was my first major TV appearance like in front of millions. Before I was out of Atlanta, I was doing like local TV cause I had my catering company and personal chef business. So I was cooking for like different Falcons players and wives and entertainers and stuff like that. So I was known as, oh, you want some food? You call Chef Jameka around Atlanta. And then everybody was like, you're so fun.

27:11You should do TV. And I'm like, really? I didn't really see it or feel it, but that's what everyone kept telling me. So I'm like, I guess everybody can't be wrong. And then- No. Yeah, and I auditioned for the show and it was the most interesting audition that I tell people that I never had. Okay, elaborate on that one. The audition you never had. It was the audition I never had because I graduated from the Art Institute of Atlanta. And as a part of that, they made me a part of their like impressive alumni or whatever. So they had like the commercial, you know how they try to sell you and it's like, you could be like this alumni. So I was in one of those commercials and I went to audition for the Food Network show and just while I sat down, I literally sat down and said my name and handed over a piece of paper to the casting director and the commercial came on right behind me on one of the TVs. No. And I looked up and I said, oh, there's my commercial that came up. She was like, wait, you're on a national commercial? All right, so come back tomorrow. And so I never said a word.

28:13The universe knew I was going to say something stupid. So when everybody's like, how did you do that? I said my name and the TV came on. That's how I got my first major kid. Somebody's looking out for you right there. The food gods were like, yes, we have pity on her, put her on TV because. How did you do on that competition? That was, I tell everybody still, that was the craziest roller coaster ride of my life. Three months of taping, they shot it out of New York. I came in fourth out of 10 people. And that was the time where you had to live with the other contestants. Oh, what was that like? 10 grown people living in a house competing with each other and were sleeping in bunk beds in a townhouse in Chelsea. You tell me how that goes. You tell me. This is all women or is it co-ed? No, it's co-ed. And so the way the house was set up, it was like five ladies. We're all sharing a bathroom. Yeah. And these are grown women. We're all sharing a bed. There's bunk beds. And how long was this for? We shot for, I was gone for three months. Three, I thought you were gonna say three weeks.

29:13No. I was like, damn, three weeks. Because you keep winning, you have to stay. And that's the thing. And you can't tell anybody. Everybody thought I went to jail. Because you can't tell anybody where you're going. So I would just tell people like, I'm going away. Don't call my phone. I'm good. So I came back and they were like, you did your bed? I was like, I wasn't in jail. I was on a TV show. I was on a TV show. Because you get no contact with your family. They take your wallet. Like you are- No phone? No phone. No, at that time- That would be the hardest thing I think for me. It's just no phone. I think that's why they had to stop those types of competitions. Cause you can't live without your phone. No. At that point, it was still with a flip phone. So you could do without. Now you cannot live without it. I think 2007. Yeah, you're- 2009, social media had just kind of started and Facebook just came out. So it was kind of weird. People watching you every week and then commenting about you. It's like, but trolls hadn't really evolved yet. You know what I mean? People were still figuring out, should I say something rude? But yeah, it's the craziest thing. And they whisk you off. They put you in a blacked out van.

30:14It sounds like I got kidnapped. Like they whisk you off in a blacked out van. They drive you to a certain location. You don't know where you are. They don't tell you what's happening. All of a sudden, but sometimes they blindfold you. They blindfold you? Because you can't see where you are. And then the door is open. They walk you into a space and you're staring at Ina Gardner in her house in the Hamptons. Like that's the kind of stuff that I experienced. Like what? What? Yes, that's the type of things that is the craziest ride of my life. Officially, I'm gonna invite you in studio. Okay. Because we need to do- We got stories, darling. We got stories. We need to do a show. Like an hour where I don't have four minutes of you walking by. We could talk. And I'm not in the contract, so I can tell you everything. Hell yeah. That's what I'm talking about. There's no NDA. I can talk. Yeah, let's go. All right, that's gonna be so much fun. Yes. Let's talk about you being a chef instructor. Chef instructor. What's your favorite? Like why are you? What is your why? What is your reason for being a chef instructor?

31:15What sucks you out of the bed every morning to come do this? I love that question. Because when I first came, a lot of the students were like this lady's on TV. What's she doing here? Why is she over here? And before, I will say this, this job found me. I didn't, when I moved here from Los Angeles, and but I'm originally from Alabama, but I moved here from Los Angeles. And I've been doing TV. I've hosted shows, daytime talk show, all of the things. And people message me and like, oh, could you mentor me? Or can you give me advice? And I've reached people through TV. But I was like, how can I make a tangible difference? How can, I want to literally say I can see the difference in aspiring chefs' lives. And the opportunity came. A friend of mine went to the university, went to the college and was like, hey, come by and just stop by and have lunch with me. Had no idea all of this greatness was taking place. I saw a kitchen. I was like, wait, there's a culinary program here? Because I had just moved to Nashville. And then I was talking to her advisor. She's like, you're a chef. We got to get you to talk over to the, one person talked to another person.

32:19And then I was getting the application filled out and I'm here. So. But it answered what I put out to the universe. How do I make a difference? How do I really know and reach people? And that's what I get to do with the students. So not only do I get to tell them like fun food network stories, I get to give them a perspective that is unlike executive chef of a restaurant or sous chef. I get to tell you celebrity catering and personal chef because rich people are crazy. They're so fun going into their houses. Like that's a whole nother vibe. But then stepping into the TV and media space. So you don't have to be confined to just working in a restaurant. You don't, there's so many, there's such a large world that I can expose them to. So that's why I'm excited to be here. I get to share that part with them. And they're like, they'll ask me questions like, I saw this and how do I get on this show? And I'll coach them along if they're like an audition. So it brings me joy seeing them evolve in the kitchen too. Cause I remember that when I was a chef in the kitchen and I couldn't see myself doing it. You know what I mean?

33:19I actually love what you just now said. What is that? I said a lot. And not that I actually do because I'm kind of a traditionalist where I would say, coming to kitchen, knife skills, all these other things. But you are taking this at a different level. If you want to be a chef, you don't have to just say you're gonna be in a kitchen. So many people I think today are on Instagram and they see what chefs can do and they go, I could do that. And then they go to a restaurant and then a week later, they're like, why am I not famous? And I think that if you want to be a chef and you go to culinary school and you get to be around somebody like you, you can show them, no, it's not wrong to want to be in show business. It's not wrong to want to be on camera or to do these things. You can do that as a chef. Let's talk about it. And I think you can be intentional. To get to that point. Cause this was not overnight for me. I've been a chef going on 20 years. And when I started, when I host and I meet people, they're like TikTok stars, 4 million followers, 7,000 followers.

34:21And then the big camera comes up and I'm about to interview them and they're frozen. It's so easy to be a great chef or a great cook, 30 second increments on social media. And I'm not knocking them, but at the same time, that person that has put in the time, that either goes to school or is self-taught and gets the training from the chefs because it's so much more than cooking. It's a mentality. That's what I tell my students. I tell them to be considerate in the kitchen. Look out for your other chef. It's a part of being a leader. It's so much more than just a flash in the pan. That's a small part of being a chef. It's everything else that comes along with it. I'm so happy you stopped by here today. I'm so happy to meet you. Chef Paul is over here with you. This is so much fun. You've just energized me for the rest of the day. I'm like, yes. That's some Jamaica. Here it is. But no, I enjoy talking about this. This brings me, just awakens everything in me to talk about the journey because I realized I didn't do this for me. It's for someone else listening for everything that I've been a part of, every know that I've ever gotten, every business that failed, all of those things.

35:28It's for somebody else to hear and say if she can do that and still persevere, I can do that. That's why I do this. I realized that long ago when I was sitting there crying, like, what am I doing? It's for somebody else to get it. So I'm excited to tell the story. So thank you for letting me tell the story. We're gonna do this again. We're gonna do this again in studio. It's gonna be an hour long conversation. We're gonna get into all the things. We're gonna get into all the things. A pack at all, yes. So this is a teaser now. So I get to tell you, like, if you like what Jamaica is saying, we're gonna bring it in studio. Remember her when this episode comes out because it is gonna be so much fun. This was a little amuse-bouche. We just teased the palette. We just tantalized your palette. We're gonna bring you the full entree next time. Well, thank you for stopping by and thank you for what you do at the school and shaping young culinarians, leaving the school out into the world. You are amazing and I love that. Well, thank you. I appreciate that. All right, we will talk to you again soon. Absolutely. We're gonna exchange numbers here. We're gonna make this thing happen. This is a date. Y'all look out for me. I'm coming back. She is. I love it. All right, bye-bye.

36:29See y'all, I wasn't kidding. Jamaica Pasoa, thank you for stopping by and check your email, Jamaica, because we are gonna be talking very, very soon. This next guest is David Andrews of David Andrews D. Andrews Bakery, which was just nominated for a James Beard Award for Outstanding Bakery. The guy is just the kindest, nicest person and I'm so happy he was there and I'm happy he stopped in to talk to us and happy to share this. You'll notice every time I'm like, we gotta do this again. Five minutes is never enough for me to talk to anybody, especially really interesting people like we've had here on the show today. So, David Andrews right after this word. Hey guys, we're talking about the Chandler James retail team at Lee & Associates. We're talking about Miller Chandler and Lee Ann James. They are here to be your broker to find your next retail space. They're located downtown in the heart of it all at the Batman building. They're serving all of Middle Tennessee. Both Miller and Lee Ann are both Tennessee natives so you know they know the neighborhoods, they know everything you're looking for.

37:35They can help you find and negotiate terms on your next restaurant location. They represent both retail tenants and landlords in our market. Which means they can also help you with lease versus buy decisions and act as your leasing agents as should you ever decide to go all in and purchase commercial real estate. And I know what you're wondering, how do I get a hold of these amazing people because I am looking for retail property. You're gonna call Miller Chandler 615-473-2452 or Lee Ann James at 731-335-1121. That's the Chandler James retail team at Lee & Associates. Super excited, here we go. We're just, people are coming by now. This is so much fun. We are joined with David Andrews from D'Andrews Bakery. Dude, what's going on, man? Oh, we've had a pretty good run, Brandon. It's just been a fun couple of months for us. Congratulations, man. Thank you, thank you.

38:36I mean, damn, dude. James Beard nomination. How does that feel? What were you doing when you found out? So I was preparing a big catering order for the downtown partnership, the people who are in the yellow uniforms and keeps downtown really clean. They're a great customer of ours. They do a great job, by the way. Yeah, they are. People come to the bakery all the time and tell me that Nashville has the cleanest downtown in America, and it's true. I think it is. It's very true. And if we live here and you're like, there's no cleaning, no, it is. It is. Go to any other big city. These are flight attendants, these are foreign tourists, and they are telling the truth. We have the cleanest downtown in America, and Tom and the downtown partnership do an amazing job, so we owe them a lot. So you are downtown in the downtown partnership, and you're doing an event for them. Yes, we're doing their board meeting. It was like a 70 lunch, and then I get a text from my friend, Nancy, and it said, congratulations. And I knew exactly what she meant because I kind of knew the calendar. I knew it was that time of year, and we had talked about it, and a little hope and a prayer, and she was just so excited for me.

39:40And then the floodgates opened. Yeah, exactly. I went to my email, checked the list, saw my name, saw the bakery's name, and then I screamed team meeting, team meeting, and I told everybody, and we were just in shock. And then just the floodgates opened. Our friend, Janet Kurtz, called me literally two minutes later saying, oh my God, David, oh my God, oh my God. She's the one who initially introduced us. Yeah, she did. She's great, she still lives downtown, and still one of my good friends. Man, were you shooting for this? Is this something that you've always wanted? Is it like a dream of yours? That's a great question. So I used to work, when I was in New York, I worked at Gotham Bar and Grill, which is on 12th East 12th Street, which is basically 12th and 5th Avenue. I lived on the upper east, sorry, upper west side, so I take the one train, and it stopped at 14th Street. And every single day I went to work, I would walk by the James Beard House, which is on 12th Street and probably 7th Avenue. So yeah, it's a little culinary student who is going to, and evolves to be a pastry cook at a three-star restaurant, and you pass that house each day.

40:43Of course, I looked over every day, and I was like, you know, one day, one day, and that day hopefully is here. Well, I mean, that day, we just, look, to be nominated, to be in that word associated, that name associated with your name, I mean, that's such an honor. It changed my life. Very few things change your life in an instant. That changed my life in an instant. It was just been so much love. I've received so much love in the last two months. And people are so happy for us. People are happy for Nashville. And it just means so many people. Yeah, and are these people that are like, your friends who live here in Nashville, are these like just random people walking in saying, hey, I saw this, I saw your bakery, I wanna come congratulate you? Or are these like your peers in the neighborhood that are like, dude, this is awesome? Yeah, I'd say peers in the neighborhood were the first round. And then we started getting what I would say locals, but locals from Franklin and Murfreesboro and Rutherford County and Dixon and these people who had maybe not heard of us, but keep their, I guess, gourmands, they keep touch with the list.

41:47And they just come in floods. I mean, if you go to- Is there like a line out the door every day now? If you go to the bakery on Saturday and Sunday, there are probably five, 10 people outside. And then by, it doesn't stop. There's a line to the door, outside the door, wrapping around the bakery until 11, 30, 12. So the secret is get to the bakery early on Saturday and Sunday, because we sell out by 11. We're a small batch bakery and we only have one bake. And when that's done, it's done. And we'll see you the next day at 7 a.m. or 8 a.m. So come early to the bakery because it's been pretty wild, especially on the weekends. Man, I'm so, that's just, it's a whirlwind. Yeah, and we're- It's a whirlwind. Our sales are up 70% from what they were last February. So my restaurant, I just, I was just talking to, I just gave you a card for Chagos, Belmont Cantina. I'm directly next door to the international market. Oh my God, Arnold's killing it, right? Arnold is directly next door. Like I look into, I wave at his servers all the time.

42:48I'm like, what's up guys, how you guys doing? Cause they're next door to us. He is crushing. And I'm like, we need to get a James Beard nomination. I'm like, this is amazing. Hey, I'm just, I'm happy to be next to the glow. You know what I mean? I'm never gonna win a James Beard award, but just to be next to the glow is really cool. Just to be in the, kind of even in that orbit makes me just smile. I'm so excited for him too. Yeah, Arnold's so amazing. And we did a dinner last June together. Really? For Launchpad, it was at the Mockingbird, our friends, Brian and Mikey. And they're just- They're the best. They're the best people and you know, James Beard is watching every time. So they, I believe they were watching that night. And you know, we're happy to be in the company of Arnold. Happy to be in the company of Kisser, which is amazing. And happy to be company of Trevor. Yeah, those are, it's a good, amazing list. And we're just, we're just pleased that we're among those, those amazing peers of ours.

43:49I love that man. What are you doing here tonight? Are you cooking? Do you have a table here? So yeah, actually one of my former employees, it's now a full-time instructor here. And she asked me if I'd come by and I, she promised me an open bar, but I haven't seen that yet. But- Have you been to the bar yet? No, I haven't. I was, I'm halfway joking. I'm looking, I'm- There's a whole room that's like a whole bar. If you go to the very end down here to the left, or to the right, there's a whole room that's like a bar. All right, I'll be going there after this interview. They've lots of, it's like, I think it's all Tennessee flavor type stuff, but it's like tequila and Jack Daniels and like- Okay, okay. Look at the good stuff. No, I'm definitely gonna check it out. Although I do have an early morning tomorrow. What time do you get up every day? So the short answer is between one and two. First person at the bakery gets there at two o'clock. I don't do that shift as much as I used to, but tomorrow I'll probably come in around five, a little after five. Okay, and if you wanna hear more with David Andrews, you were first on our show May 13th, 2020, right when the restaurants reopened.

44:58Yeah. Like, it was like that week that they allowed people to reopen, and I think we got to talk via Zoom. Yeah, now that seems like a lifetime ago. I do remember that interview quite well. It was like a decade ago. And we've grown, who knew we'd be here with the James Beer semifinalists in our pocket? I knew, I knew back then. I knew it. Well, I would love to have you back to do like a full episode. Bring Caroline in and to sit down and talk to you and do a full hour with you and kind of get into all the stuff if you would like to do that sometime in the near future. We knew the afternoon sometime. I know your mornings are busy, but thank you for stopping by today. And again, congratulations, man. It couldn't happen to a better guy. Well, thanks, Brandon. Thanks, we're just, as I've been, tickle pink, as my grandmother would say. I love it. All right, man, we'll go have fun and go find the bar car. Thank you. Y'all will wanna mark your calendars for that one too. That's gonna be a lot, a lot of fun. So thank you, David Andrews for stopping by and talking and everything you're doing over there.

46:02Next talk, next up is Randy Smith. He is the managing partner for What Chefs Want. Him and his lovely wife were there. And it's funny because I literally had a call with him like an hour before the event and we both didn't know we were gonna be there. So it was kind of fun to see each other there. And I said, dude, come sit down and talk. And we talk a lot about Kelly Probst, who's gonna be on the show next week and just kind of get an idea of who this guy is and what he is, but Randy's amazing and we love What Chefs Want. So let's wrap to these words. Y'all today we are talking as always about Super Source. And you know, one cool thing about Super Source is did you know that they develop most of their cleaning products and chemicals in their in-house facility. They're environmentally conscious and only use dyes that are safe for the employees and the environment. They carry a number of products for keeping your dishes, flatware, services, floors, restrooms, laundry, basically your entire facility clean, bright, and smelling and feeling new.

47:04This is just one of the many reasons Super Source is taking over this city for dish machine and chemicals. You need to call Jason Ellis. His number is 770-337-1143. And he would love it if you would give him a call and let him come down and just check out your operation, meet him, say hi, see if there's any way he can help. He is here to help you succeed. That's Jason Ellis with Super Source, 770-337-1143. Excited to be with Randy Smith and he is the managing partner for What Chefs Want Nashville. That is correct. What's going on, man? Not too much. Have you been? I'm great. We just talked on the phone like an hour and a half ago, then I'm like, hey, there he is. Look at this. I didn't think we knew we were both gonna be here. No, not at all, but it's good to connect. I haven't seen you in years, so. I know, man. How are things going? It's going really good. We've been super busy, but it's been a good year so far. Really good year, actually. How's the Nashville market treating you? Really well. I mean, we've been very fortunate to have a lot of growth this year.

48:08There's a lot of new accounts coming into town, a lot of interesting chefs, and it's been really good. I mean, we've brought on some new lines. We've got some exciting things coming up in the seafood area, so. Oh yeah, we've got, dude, we've got Kelly Propes coming on the show next week, the end of next week. I don't know when I'm gonna air this. Like March 15th, when the halibut season. Right. Tell me about Kelly. Let's tell the listeners what they're in for when they hear Kelly's conversation. So Kelly, just a super guy, very interesting. Just a love of seafood. Very interesting. Yeah, he's a very interesting guy, a very interesting fella. Super, super passionate about seafood and the ocean, and being a fisherman myself, when I met Kelly long before he was part of our team, we really hit it off, and I had a friendship for quite some time, but he's done really incredible things for our staff. So, you know, he lives down in Florida. He's a monger for us. He goes out, if you wanna tell a story about the item that you're serving that night, he can tell you the chef, the latitude, and where it was caught, and all those great things.

49:14But as we've developed, Kelly's went across the country and helped develop other relationships at other docks. We've moved into the Gulf. We were just Atlantic before with a lot of his product, and we got some really super cool stuff coming up with our boat direct program out of Alaska. Some things that are- Kodiak Island. Kodiak Island, yeah. So we have a- The stories you're gonna hear about this project on this episode are so fun. Well, I hope he gets into some of them I've heard. I don't know, so. I think, well, he might. Yeah. He was telling me he lives in New Smyrna Beach, Florida, which is the shark bite capital. And I was just fascinated at that because I was a surfer when I was a kid, and then you get out there and you have, he's like, yeah, we see sharks all the time. He tells a story of a tiger shark charging at him at the sandbar, and he's like, ah, it's just a day. It happens on there. He said there are incidents all the time. And I was like, and his thing is he feels so one with the ocean.

50:15Right. Like that doesn't scare him. Yeah, it terrifies me. And he's still alive. Apparently it works. This is a thing that he does, that he's one with the ocean, and sharks are his friends. So yeah, he's done some things that would absolutely scare me to death, but yeah, he's a really super cool guy. We share a mutual friend, Sean Vahan, who now works in our Atlanta office. He was in Nashville for years with us, and I don't know if he told this story, but Sean's told me stories about him actually capsizing some boats and having to swim like a mile to shore in a little boat back out in the ocean. So it's like, Kelly was like pro surfer almost. Yeah, did he get into that a little bit? No, we only had an hour. So I mean, some of these things, I tried to mine as much, but I wanted to talk about what they were doing with the seafood, because you're gonna learn this, maybe you already have learned this. I don't know, like I said, I don't know when to put this out, but the next day, he's telling me the story of the Alaskan halibut and what they're doing and how they're checking out.

51:17And I said, so you get that to Louisville next day? He goes, no, no, no, same day. That's right. You get in the morning, it lands in Louisville that day. And I go, so I could order it and be there the next night? And he's like, and we can get stories of the actual fish. I mean, I was like, whoa, whoa, I didn't even think that this was a possible thing. And from what chefs want, who's delivering every single day and doing all this stuff, I was just like, this is ridiculous. Right, right. Well, one of the things being a fisherman and an outdoors person that I really enjoy is some of the varieties that we're gonna be able to get. The halibut's great, but there's gonna be some bycatch and some other species that you won't see around here. So we're pretty, I don't know if you got into that. We did. That was the most exciting thing to me. The rockfish and all that we got. We got into a lot of the, it's an hour long conversation. So if you're listening to this, you gotta check it out. I also wanna say thank you for being here. You're here with your lovely wife and you guys are just enjoying supporting Randy Rayburn School for Culinary Arts here at Nashville State.

52:19Just gonna show what chefs want. They're here supporting. That's what you guys do. And I love that, cause you're gonna know every chef here cause they're all supporters of what you do too. Right, a lot of great friends here. Max, the chef at Music City Center and what he does for this town and this organization, Randy Rayburn School. Incredible, just a great bunch of people to be around and get to know and work with for a pretty good while now. I love it. Well man, thank you for stopping by. Thanks so much for having me. For everything you do, just keep crushing it. Absolutely. All right man, we'll talk to you soon. Thanks man. Thanks Brandon, bye. Again, Randy Smith, thank you so much for joining us from What Chefs Want. Guys, you're gonna wanna stay tuned for that episode with Kelly Probst. It is really good. Think you're gonna like it. This next one is one I've been really excited about. Deb Packat. I've not, there's a long story with Deb and I'm gonna get into it next time just in my own personal psyche cause I used to sell food for a long time and Deb used to own a restaurant called Zola and I used to go into Zola all the time because I tried, I wanted to sell her food so badly.

53:28And she always scared the hell out of me. Like it was just always a thing. Like she always scared. Her husband Ernie, I've known for a really long time and he's great and like I've known him but something about Deb, like she is such, I respect what she does so much and she is so, she's just her own person. You'll hear it here in this interview and I really felt like I got to talk to her. I've always been selling her something. Does that make sense? But back in the day I was always selling her something and it's never a, just a, hey just wanna get to know you kind of a conversation. And so talking to her this time, I think walls are down, I'm not selling something, I just wanna talk to her. And sometimes with chefs I have that in the past where I've had this kind of relationship with them and it's a little different now and I like that and it's fun and this was a really good conversation for me to get past that and she has agreed we're gonna come on, we're gonna do a full episode with her.

54:30Hopefully we can get Carolina Studio to do that but I am really excited to sit down and talk with Deb for a full hour in studio. Sharpier's Bakery is a locally owned and family operated wholesale bakery providing bread to Nashville's best eateries. They've been operating in Nashville since 1986 providing high quality fresh bread daily for restaurants, catering companies, hospitals and universities. Their bread is free from preservatives and artificial additives. Learn more at sharpiers.com, that's C-H-A-R-P-I-E-R-S.com or you can give Erin Mosso a call directly, her number is 615-319-6453, that's Sharpier's Bakery. Well I'm having so much fun here at Tennessee Flavors, how about you Deb Paquette? It's been great, I've met a lot of people and now everybody in this whole building knows that I am one of the biggest smart asses they ever met.

55:31How is that? Cause I make fun of everybody and I have a good time at it but they never know it. You should see that one dress that lady has on, oh my God. Do you do that, do you, like when you are just hanging out with Ernie, do you, I create narratives around, I sit and people watch and I'm like, I'll bet you that she's mad at him because he's wearing those shoes and I can tell that like this, I create these things, my wife's like, I don't think so, do you do that at all? Yes, all the time, especially in the airports cause you don't have anything else to do, drink coffee or go to the bar and make fun of people. But in a good way, there's some good that comes out of it, maybe you learn that you should never wear that same dress that she has on ever again. So, yeah, in the old days, when I used to indulge in more extracurricular activities, oh, I had so much fun, just sitting in the corner of the room. I'd make my own Saturday night life skits. And I was like, okay, I got to remember this and then of course the next day I can't remember anything.

56:36We went to Shake Shack, then my kids really wanted Shake Shack, they didn't want the hand, they just wanted to shake and they said Shake Shack cause that's what they know. And I took my one son and I put on this old shirt that I had as a lucky brand, like waffle kind of a shirt, but it has this really low neck cut, like the neck was like cut out. You could like see like my whole shirt. Hey, what is it? Dad, your cleavage is going to show up, you get that. I thought I looked cute, right? I'm looking in the mirror and I'm like, hey, big boy. Like I look at him like, this is it. And I throw my Jordans on, I got this whole outfit and I walk into the Shake Shack with my oldest son and my wife turns around and she looks at me and she goes, what are you doing? And I said, what? And I go, did you mean what am I wearing? And she just started laughing so hard that she started crying. Like she was like literally crying. And we went and sat down. She probably thought you were going to go out for Ru Pauls. We sat down and she goes, I'm going to use the restroom but am I okay to leave?

57:37Cause I don't know if women are going to be able to stay away from this table. And I was like, shut the fuck up. You're killing me. It was the funnest dinner I've ever had. It was so much fun. We just made fun of me. Sometimes it is time. It's kind of fun to do things a little bit on the cutting edge. Like the food, like the food that we do at Etch and Etcetera. Oh, way to bring it back to like what you're doing and Etcetera and Etch. How is it going at Etcetera? Etcetera is great. It's right there on the little corner in Bedford and behind the mall, that sleepy street. Great view of the yard, the trees and stuff and a patio. It's like the street behind the Hilton, right? Yeah, and people love it. I mean, it's a neighborhood of people that I've been feeding for over 30 years. Of course I'll feel them a little older than I am. But the best part is that those people brought their kids to Zola's and I've known them for like 25, 30 years and now they have kids that they're bringing to Etcetera.

58:38And so it's just really fun to be part of a community that keeps me young. I have, well, I operate the Green Hills Grill right down the street. Right. And we have the same, I mean, it's a very, I personally didn't serve the people back then, but there's generations, it's like three generations. They wouldn't have liked you because you would have been in diapers with big pink pins that had scoop neck t-shirts. How do you, see, you do know these things. You're not wrong. No, but anyway, I do because they're just loyal, great customers and they love to eat food. And they'll be honest with me if something isn't right, they'll tell me and I walk away and say, I appreciate that, thank you. Isn't it the best? Yeah. Genuine versus just a yell- Then I go in the bathroom and cry. Well, but you know, when you operate a local restaurant and what you have in Green Hills is a generational families coming in. They live within three miles of the restaurant, 90% of them, right? Those we have there too.

59:39But it, etch. Oh, it's a different story. It's mostly people who you've never seen before. Well, there's a good following, especially symphony goers and Pred's people. We have a lot of the same people that come in, but we, you know, our restaurant is based on tourism and we get, you know, a lot of the conventions are year after year here in Nashville and we get the same people. Like, I was here at that convention, so like one year I was there and it was an asphalt convention and they remembered me from the next year. And then another guy remembers the next year, but that's the one that I put my leg up on his shoulder at the end of the night. So he always will never forget me, but- You're unforgettable. Unforgettable. Are you having fun tonight? I'm trying to do my best, you know. Do you still like, I mean, to do events like this, Hi, Craig. Do you still get up, do you love doing stuff like this? Oh, I wanted to be an entertainer in my life or a comedian, but I didn't push myself that way because I found food.

01:00:44I found food at a younger age, well, maybe I was 20, 21. And I realized that I saw a paper somebody had of jobs you could get when you got out of culinary school and I'm like, this is it, this is what I want to do. I'm going to do this. So I asked my parents if I could go to culinary school. They sold my brother and sister. They got enough money to send me and I went on my way and I bought them back later. You know, after I got that job, that big job. But anyway- In the restaurant? Yeah, in some restaurant paying me $5.25 an hour. That's what I made my first job at a culinary school. $5.25 an hour. Where'd you go to culinary school? New York, CIA. Okay, let's say CIA. The Central Intelligence Agency. Very nice. Loved it, great place. How long have you been in Nashville? 82. 82. Yeah, were you even born yet? Yes, I moved here in 1988. It was not, it was six years behind you, but I've been here 36 years.

01:01:46But you look great. Thank you, so do you. And you have a dad and a husband, yeah. Yeah, and I've got this gray hair that's been here for a long time. I'm not ready for as much gray as I have. It's kind of deboner, debonair, excuse me. See, you're quite the comedian. I'm so used to saying bad words. They just come out and I never expect it. You can say them on the show. It is A-okay. Okay, all right. Do you want to just try it out? No, I'll wait for a special occasion. You look fucking great. There you go. See, it doesn't feel good to be liberating about that. You look fucking great too, by the way. Thanks, yeah. It's interesting growing old in a city, like today when I saw you and Craig, and I was like, wow. Randy? Oh, Randy, yeah. And just so many people that I've grown up that I really haven't got to spend time with because I'm in the fucking restaurant business, which I love, and you don't have, I don't have time because I was a mom and a wife and I had to go home.

01:02:50I couldn't go out to the bars. You know, and I also lived outside the city and that's a no-no. You get one, I had one bad point on my driver's license my whole life and I'm never gonna do that again. One bad point your entire life? You only got the one, what'd you get? What was it, a ticket or? A reckless driving. A reckless driving? Well, I got it reduced. Oh, so, okay. The lawyer was really cute. It started one way and ended another. Yeah, and it was stupid. It was just so stupid and I learned my lesson and I said I'll never let that happen again, never. And so, yeah, I'm an advocate of please don't drink and drive. Me too, me too. When I had kids, it really kicked in for me. That changes a lot of people's lives. Did you notice that? Yeah, oh my God. That's where the gray hair came from. That is where the gray hair came from. I like working in restaurants. It's the children that are giving me gray hair. I married 20 years too. I just had 40 last week. I was gonna say, didn't you just celebrate something? 40 years of marriage, yes, to the same man.

01:03:53To the same man. Ernie. Yeah, I've been looking at the same flat ass my whole life but it's okay. I draw pictures on it and it changes everything. But that love, though, because you guys, he's an avid fisherman, so he eats well because, I mean, come on, and then he's bringing home fish. Not always, but no, he's catch and release. Oh, okay, so he's not bringing home? Total catch and release, unless it's crappie or something, but he's mostly fly fishing. And then he just went to Australia. You're not getting trout and stuff? I mean. No, no, lets it go. But he just went to the Barrier Reef in Australia. Wow. He caught the biggest fish ever, ever, ever. Go to his Facebook and look at it. I will go look at it. I'm, I watch his Facebook with great envy and admiration because I'm like, man, dude, go do it, man. I love that, that he's doing his thing, but also I'm like. He has a real job too. I really want to do that too, I know, but like I just, look, you gotta find joy in your life every day.

01:04:57And if you don't, like, some people don't believe that they deserve it for some reason. It's like, I love to see people that work hard and then go enjoy their life, like, hell yeah. Yeah, my dog tells me that every day. She'll wake up, she licks my toes. If I got a burn, she licks my burn. I'm like, what else do I have to live for? That's a pretty special thing though. What kind of dog do you have? She's a, her name's Bitty and she's a 46 pound pity. So we call her the itty bitty pity. And once in a while she's the itty bitty shitty pity, but she is like the best. She's just as affectionate as can be. I love that, I have two dogs in there. It's my first time ever having my own dog. Really? I've had family dogs and I've like loved that we had, my wife and I, we had cats early on. We found them, they just, and it was like, oh, okay, we'll keep them. And then this, a couple of years ago, I was like, the middle of pandemic, I was like. That's when I got Bitty. I need a dog. I need this in my life. And it was a big, big decision, but we got a dog.

01:05:57And it was like, I just say, I love coming home to a dog. It's a wonderful thing. Those people at my booth are probably where I am. No, they know me better. They know I'm talking to friends. They know I'm seeing people. They're gonna start cleaning without me. That's a wonderful thing. Is this thing wrapping up? What time does it go? Oh, it's eight o'clock. Yeah, time flies when you're talking on the radio. Oh my God, what in real time it is. Chef, I would love to have you in studio. I think you have said that tentatively, you would do that at some point coming up. But shots of tequila before, both of us. I have, I'll drink a non-alcoholic tequila. I don't drink, so. Good for you. But I will drink, I'll like, you know, drink a THC cocktail or something. No, it's okay. I don't need half tequila. No, I. But I have Campo Bravo as a sponsor and I have like 10 bottles of tequila in the studio. So you could drink tequila the entire episode. I don't care. No, I gotta drive home. But I do. We'll get you an Uber. I do like my cocktails. I'm a Florida girl and fresh grapefruit juice and vodka or tequila is like, it just like makes me a whole better person at the end of the night.

01:07:04I felt that way about Italian wine and Italian food. Those two things together to me was just like. Love, amore. That's it. That was the thing. Yes. Well, go back to your crew. Thank you for stopping by here. And this is your first appearance on National Restaurant Radio and I'm embarrassed that I haven't brought you in earlier. No, that's okay. I'm honored that you're here. We're busy people. We have a lot of things going on in our lives. And you know, it's good to play catch up. It is? Yeah. Yeah. Gives us something to talk about. Let's do lunch. Let's do lunch. We'll do it over. We'll have mocktails and Italian food. I love it. I'm in. Except I'll put a little something in my mocktail. Thank you, chef. Thank you. There it is. Tennessee flavors in the books. Thank you everybody for stopping by and doing this. And you can go to tennesseeflavors.org where you can visit their Instagram page and you can like and follow it.

01:08:08And you can find out all the information if you want to make a donation to the Randy Rayburn School for Culinary Arts. They always need money. They can upgrade their equipment. They can do lots of things with that. So they need the help. And it was really good to see Randy at the event the other day. He was there and I got to see him. And I took a great picture with Craig Clift, Randy Rayburn and Deb Paquette, a cool selfie. And I just thought, man, the history of Nashville restaurant, everything in that photo is really incredible. And just a great time. Thank you guys for listening. I'm gonna go enjoy the rest of my night and my birthday. And stay tuned Monday for Margaux McCormick and Chef Hadley Long from Margaux Cafe. Hope you guys are being safe out there. Love you guys. Bye.