Walk-In Talk Podcast
We are a Food Podcast. We are blessed to have been ranking on Apple Podcast Charts since November of 2022 in the Food Category and recently attained the #1 podcast spot in the United States! Along with the podcast comes amazing food photography by John Hernandez from Ibis Images.
Powered by our partnership with Peninsula Foodservice - The Walk-In Talk Podcast, hosted by Carl Fiadini and team, including co-host Chef Jeffrey Schlissel, combines their culinary expertise and experiences to provide an insightful and engaging exploration of the food industry.
Beyond food, the podcast also delves into the exciting and chaotic world of restaurants while advocating for mental health awareness within the industry.
Our podcast is a must-listen for food industry enthusiasts, as we provide unique insights into everything from recipes to how Chefs are navigating high inflation while also discussing the importance of mental health in the industry.
Walk-In Talk Podcast offers a behind-the-scenes look at the food industry. Our show provides a fun and entertaining twist to our podcast.
Don't miss out on upcoming episodes where we will continue to cook up thought-provoking discussions on important industry-related topics - so come uncover restaurant mayhem with us!
Check out our website for more food industry-related content, including:
https://www.thewalkintalk.com
Restaurant Recipes
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Walk-In Talk interviews
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Walk-In Talk Podcast
Tasting The Process: TikTok Foodie Sensation - Cassie Sharp
How did a viral budget challenge during COVID-19 skyrocket Cassie Sharp to social media stardom and lead to the creation of her very own cookbook? Join us on the Walk-In Talk Podcast as we sit down with this culinary dynamo to explore her incredible journey, from experimenting with non-authentic Italian dishes to mastering the art of food photography. With Jeff providing invaluable mentorship, you'll hear about summer recipes like a zesty watermelon gazpacho, a delectable open-faced chicken sandwich with smoked Gouda and pickled onions, and an innovative snapper dish with watermelon-tomato kimchi.
Cassie opens up about the emotional roller-coast of content creation, sharing insights into her perfectionist tendencies and the supportive online community that encourages her growth. We explore the nuances of creating visually enticing food content, from leveraging Pinterest for initial guidance to collaborating with seasoned photographer John in a professional studio. Learn how Cassie’s experiences in food presentation and willingness to learn, elevate her content and inspire her to bring more creativity and professionalism to her social media followers.
But the story doesn't end there. Cassie reveals the behind-the-scenes process of her upcoming cookbook, "Trusting the Process," and shares her future aspirations in the culinary world. From the serendipity of
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Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry.
Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.
Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!
Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast.
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hello food fam. This is the walk and talk podcast where you will find the perfect blend of food fun and cooking knowledge. I'm your host, carl fiordini. Welcome to your favorite food podcast. We're recording on site at ibis images studios, where food photography comes alive and I get to eat it. We've got a special guest here at the studio today. But first things first, be sure you catch last week's episode with Chef Brian Jacobs of Liberty Smokehouse. He and Chef Justin are good people and their food next level baby, all right.
Speaker 1:Today's guest is social media sensation Casey Sharp. You've seen her home cooking skills on TikTok, ig and all the rest. She blew up during COVID with millions, millions of followers and very entertaining food content. Well, now she's got a cookbook coming out in a couple of weeks. We'll get into that. Plus, cassie will be working on some dishes alongside of Jefferson today. Stay tuned, cassie is on deck.
Speaker 1:I'm into quality made smoked fish dips and spreads, and I know you are too. Check out our friends over at Crab Island Seafood Company. One of my favorites is the Crab Rangoon. Visit them at crabislandseafooddipcom. And you know what? Let me tell you something. That Crab Rangoon is special. I dot com, and you know what? Let me tell you something that crab brown groom is special. I actually made a pasta the other day and I put the leftovers ahead in it. It's really great, all right. So, jeff, you were like the. You played mentor today with cassie, and I just want to say, obie, chef kenobi, pop the clutch and jump into pre-shift and may the sauce be with you, baby, let's, let's roll I appreciate that, all right.
Speaker 2:So we wanted to go based upon like what you were talking about last week, when we had the barbecue, when Brian was on, when Justin wanted to keep that watermelon kind of theme going, and when you asked what am I going to be doing? So I figured might as well pull something out. Where it's still summer, it's 95 degrees out, 95% humidity and it's like an oven, so you've got to have some cold soup. So we did this gazpacho, which is like the Castilian style, but instead of making it tomato-based, it was watermelon, and then layered it with some mint and some sweet peppers, cucumber, red onion and the maraschi pepper, so it had that sweet and spicy kind of mix. There it was cold. Yeah, we'll get to that in a minute.
Speaker 2:And then the next dish was you know when, when you have a roasted chicken from either you made it yourself or you went to the market or Costco or Sam's, what are you going to do with the other half if you have it left over? So I wanted to do something with a chicken sandwich. So we did open faced a little smoked Gouda sourdough cause I'm still getting, uh, trying to perfect my sourdough. I did the sourdough smoked Gouda pickled onions. We had some bourbon maple syrup glazed bacon you can't go wrong with that and then, uh, the roasted chicken on there with the green, the micro greens. That was pretty spectacular. And then we had a candy pecans too, which I know I'm not going to get the the little container I brought because john's already claimed it I think it's all gone already no, no, john's got a couple.
Speaker 1:He's got like five left it was a full, it was a whole full it was full, it was eight ounces and it's gone.
Speaker 2:Yeah, I only used like less than an ounce. And then the. The main dish was the riff that I kind of did when I was in one of my restaurants. It was a snapper with watermelon, tomato kimchi and that went really well and it did some graffiti. Eggplant roasted those off and then, uh, did some this?
Speaker 1:this, his new, our new companion, is just so what we have in the uh in studio today, along with cassie, is a puppy that shall go unnamed as there is no name yet. That's that fresh, that new of a puppy in house, in studio, and he's a cutie patootie not as a fruity patootie, but he's definitely a cutie patootie yeah, well, he's definitely cuter yeah, he is definitely cuter.
Speaker 2:No offense, sean, but he's definitely cuter than foodie Badoody.
Speaker 1:Yeah, sorry brother. So put that stuff on everything sauce that you do. Where I am taking that quart home, we need to put that in a jar and we need to label it. We need to do that. And when you start selling it and I believe there might be some places for this now- Well, I heard today that there was a peach.
Speaker 2:if I'm not mistaken, john, there was a peach jam that just came up, and now a Meyer lemon marmalade with lavender and thyme. That seems it needs to go in a bottle too. But that tangerine, I think, is the first dibs, right? Yeah, as he's shaking his head.
Speaker 1:yes, yeah, you got to go tangerine first, but you know know, with something like that.
Speaker 4:I feel like there should be.
Speaker 1:It should go out in threes.
Speaker 2:Yeah right, I mean, that's, that's what we do here anyhow, so it should be, should be in threes yep, we got meemaw sassy sauce, the ptsc, and then we can do the tangerine once it's ready for tangerine season yeah, quentin, well, right from citrus.
Speaker 1:I was thinking that, or you can do the peach, the lemon and the tangerine as a trio oh, just the jam, Ah gotcha. As a trio.
Speaker 2:Yeah, Well we'll have to do that next year, john, we're getting head shake over there. Yeah, I'm amazed. Yeah, seriously, I guess it's his new companion.
Speaker 1:Yeah, dog's good for you, bro, so all right. So the sandwich was great.
Speaker 1:I'm all in on the sammy yeah, I know you are right, and the fish was good too, but I was really enamored with the sandwich, and even more so than the sandwich was the fact that our guest today you know that we did this whole today was all different. You know it was if. For. You know, we did this whole today was all different. You know it was for good, you know I'll I'll usher Cassie on in a second, but but ultimately this is what she does.
Speaker 1:She's not a professional cook, she's a home cook. And today what we did was we did a challenge, basically in the same fashion as kind of what she does on on her, her channels, on Tik, tok and Instagram, and we had to pick five ingredients, you know numbered pick out of a bowl, random, and and luckily she had the bread, the chicken and then a few other ingredients. We'll get into it, but I was really more interested in that today. You always do great, thank you. You always do great, thank you, always Like you're. We don't give you enough. I don't think we tell you enough how wonderful it is the job you do here. Thank you, the food and everything. Today you were a little outshined.
Speaker 2:Well, of course I'm just saying, I am just she's used to being on camera, I think. So yeah, well, of course I'm just saying she's used to being on camera.
Speaker 1:I think so.
Speaker 3:Well aren't we at this point now.
Speaker 2:Not as good as she is.
Speaker 3:Well, it's different.
Speaker 2:She's got that thought process that needs to go for that social media. She's doing well with it, obviously.
Speaker 3:Yeah.
Speaker 2:And she'll talk about how her fans and her base is going to look at things that she does, especially today, Jeff shut up.
Speaker 1:All right, cassie I'm kidding Cassie welcome to the show.
Speaker 4:Thank you.
Speaker 1:You're very welcome. This has been like an odyssey, like a short adventure, and I'm going to let you kind of frame out the last maybe 36 hours, 24 to 36 hours, right.
Speaker 4:Yeah.
Speaker 1:Go ahead and take a minute and give the airplane view of who you are and how you got to millions of followers on the old TikTok and whatnot. Yeah, and then we're going to get into your trip here and then what we did today.
Speaker 4:Okay, you want me to do all of that, or you want to start off with the.
Speaker 1:Airplane view.
Speaker 4:Airplane view Got it Okay to do all of that. Or you want to start off with the airplane view? Airplane view got it okay. So I started tiktok and social media content creation back in 2020 and it's just been a wild journey. I didn't really know what I wanted to do at first. I just was kind of surrounded by the right people in the space. Collaboration was a huge component to just taking off and getting to the level that I am now, which is I'm so grateful for, and so I started.
Speaker 4:I was a kinesiology major in college and so I started trying to incorporate what I had learned into content. So I would do, you know, guess, the sugar and fitness challenges, and it was good, but it wasn't great. I wasn't super happy. Like, long-term, if I were to look at the picture of social media, I would have been like I can't see myself doing this. For a long time.
Speaker 4:I'd always wanted to do cooking stuff, but I didn't know how to cook. So that was where I was kind of coming from, and it was right around the time that I moved into my first apartment so end of 2020, early 2021. And I had kind of ventured a little bit into the healthy cooking scene and I was messing it all up. I mean, like it's really hard to cook with alternative sugars. I don't know if you guys have ever done that, maybe it's just my lack of experience, but so I remember one time I made a brownie with alternative sugar and it was rock hard. My friends were literally beating it on the table and they called it the 10 commandments. So that was fun.
Speaker 4:So I really went into this scene of cooking on social media with like a low bar of expectation and I, I joined this. I moved into my first apartment and my mom kind of was sitting with me and I I kind of told her, like I don't really know how to take care of myself, like I don't know how to cook you know, for myself, I've never really had to do that before. And so she said, well, you know, and she wanted me to budget too. So she, she handed me $10. She handed me a $10 bill and she said, all right, make dinner with $10. And so I said okay. And I said but you know what? We should film this. My content creator brain, I had already been doing it for about a year now, and so we filmed the process of me making a very non-authentic Italian meal as I was sharing with Carl.
Speaker 1:Everyone in the comments section. They were right.
Speaker 4:Carl, as an Italian, was a little offended also by my lack of understanding and knowledge of Italian cooking. But it was a $10 challenge, it was a budget challenge. You know, we're just working with what we got my first time cooking like ever, and it went. It did really well. I went to the grocery store and I I saw that like okay, it had gained maybe like a few million overnight. It was great. And then I was seeing like, oh, every hour it was gaining a few million and it was just like snowballing. It was, I mean, truly an incredible experience and that was when I realized I could do this, I could make content about learning how to cook. So that's kind of where I present myself to you guys today, as a wannabe chef, a home chef, a self-taught chef and I use the word chef lightly, but I'm happy to be here and I'm just happy to get any opportunity to learn happy to get any opportunity to learn.
Speaker 1:So you, jeff, today, and I saw a difference in his personality, like his approach, like just his presence was different. Today he did put on his mentor hat, right, yeah, choke, if you will, jeffrey, but but so I noticed that and I saw how you gravitated to that really well and I can see there might be and I'm just going to dangle it out there there may be some future content.
Speaker 4:Could be.
Speaker 1:With this right Because you were. You seem very eager to learn and, of course, jeff is more than happy to hear himself talk.
Speaker 3:Yeah.
Speaker 1:Okay, no, I'm kidding, so I noticed that.
Speaker 4:Yes, I'm kidding. I noticed that.
Speaker 2:Yes, I'm not going to. I learned from the best. He's sitting right across from me.
Speaker 1:Right, john, just went. True story. We do a talk show. This is what we do.
Speaker 4:It is walk in talk. Yes, Indeed.
Speaker 1:So walk us through today. Walk us through the fact that you learned some, and by the way you executed, you know Jeff taught you a chiffon. Cut on the, on the, on the mint, and Jeff walks away for like 10 minutes and she decides to like hey. I'm going to do it. I thought her fingers were all coming off. I honest to God, I was like my head was tilted to the side as I'm watching and I was like holding my chin and I was like oh my goodness.
Speaker 2:Hey watch the fingers, watch the fingers and. But she, she did a great, she did a great job. When you came out, it was done. Yeah, I'm going to, I'm going to let you a little secret too, when somebody says, watch your fingers, put the knife down. No. So one of the biggest things when I was going and going through my apprenticeship and going through the ranks of being becoming a chef and just being a cook.
Speaker 2:I'd worked in this one place, at biscayne wine mart mart market. It was on 125th and stefan was the chef and teddy falco learned from him. So teddy was one of my mentors and I learned from him. One of the things that his wife would always do is like watch your fingers. As soon as she walked away, I cut myself because she implanted in my brain watch your fingers. So I learned every time since then when somebody says be careful when you cut. And now I just put my knife down and I walk away just a split second, maybe grab a drink of water, but as soon as you put that thought in your mind, guess what's going to happen? You're going to cut yourself yeah, put the knife down.
Speaker 4:I've just learned to tune it out smart, smart.
Speaker 1:I mean I just I saw the tip of that finger boy and it was just so close to that. I'm just like, oh my goodness what did I tell her?
Speaker 4:I said the way you're going to learn is after the fifth or sixth time you get stitches you'll be fine I haven't had to have stitches yet, but I I have cut myself a few times.
Speaker 2:Knock on wood, not too hard though.
Speaker 1:So walk us through how you decided that you took over production today. I have.
Speaker 4:This is my studio now.
Speaker 1:This is my house, no, but go ahead, walk us through. I want to hear you talk about the experience of you know, not that this is a professional kitchen, because it isn't, you know, but Jeff brings that element into what we're doing. Right, let's get into that a little bit, because I know that you, the whole day today you were like I saw your eyeballs were huge and it seemed like you were absorbing so much. Talk about that experience.
Speaker 4:Yeah, I mean I am so excited to be in a room filled with people who are as passionate about cooking and food as I am, or more, you know I'm, I don't know, but I do know that I, I was so entertained by the food photography component of all of this, because it's been something, you know, I and I know we're going to talk about this a little later but just in producing my cookbook, which was a very do it yourself process, everything was, I mean, except for the binding and printing of the book, it was me doing the work. I mean, I, I was directing the photographer. I don't think that the photographer that I used to take the pictures for my cookbook had ever really had that much experience with photographing food. So, you know, I was just going off of Pinterest pictures. You know I had like a PowerPoint presentation of like every dish that it was going to be in my cookbook, in the order that I wanted to photograph them, and kind of some reference images, and then I just kind of let him do his thing. He, he did. You know he knows how to do object photography or and he did, he did a good job.
Speaker 4:But then I see the process that you guys go through and I am flabbergasted. I mean, it was truly incredible to watch. I'm inspired and I think it's so important as somebody in this space to surround yourself with people that inspire you. I want to go home and make some changes because if you look at my social media account, you'll see a bunch of thumbnails of people that I've met, of you know me maybe you know in the middle of cooking and maybe there's text on the screen and that's. You know my entire Instagram homepage. You know it's my, my profile, so there's not a lot of food in the food influencers. You know social media profile. So I'm looking at this and I'm like I want to absorb as much of this as I can.
Speaker 1:Yeah, but wouldn't you say that it's you and your personality, right, how you approach the food? Almost in your case, I feel like the food is secondary, even though for you the passion is in you, it's number one. But it's, it's your, it is your passion in your physical mannerisms. I think that bring, bring in your audience.
Speaker 4:Yeah, I would. I would say that, yes, but so the my struggle is that every single image on my social media profile looks the same. So that's where, cause, you know, my, my main style of content is cooking with five random ingredients. So I have a bunch of random ingredients cards and I fan them out like a deck of cards, you know, and I'm holding them and I'm picking an ingredient from that. So every single, and then, and then, you know, in my video it'll show up on screen this text that says five random ingredients. So every single beginning, you know, thumbnail, is five random ingredients text on screen, with me picking a card. So it all looks kind of like it's the same video and I would love some variety in that sense.
Speaker 4:So that's where it is challenging, because, yes, my audience wants to see me, but they also are interested in what I'm making, and so there's there's I guess it's a it's a tough line to walk, cause I I think it's good to showcase what you made and like today, you know, and I'm sure we're going to get into this too but I made something in the kitchen and and I think if I had been in my house I would have not been very impressed with the pictures that I would have taken of it. But we took it into the studio and John worked his magic and it looked like it had been made by like a Michelin chef. You know, and I'll take credit for that. You know, I will take on be the Michelin chef, you know.
Speaker 1:You're a Michelin chef. You're a Michel, you know, you're a Michelin chef.
Speaker 4:And you're a.
Speaker 1:Michelin chef and you're a Michelin chef.
Speaker 2:Yes, exactly, michael Kalantis just dropped dead, yeah.
Speaker 4:So I mean it was truly incredible watching just the process. And, oh my gosh, john has shelves of plates and bowls and cups, and-.
Speaker 2:Forks, knives, spoons and placemats.
Speaker 4:You would have never. I've never seen so many different placemats in my entire life. And he's saying, oh yeah, like a lot of them he's gotten thrifting and at you know some other stores and it's nice to see that, like I could do that. It's not like he's going to some you know photographer, only you know store Like it's it's something that anybody can do. So your job is something anybody can do, John.
Speaker 1:What it comes down to is is learn, and I'm talking for him because he's playing with the dog.
Speaker 2:But he doesn't talk either, but he doesn't talk.
Speaker 1:anyway. It's a 30-year-plus, you know, odyssey into film, right Photography, stills and all of the learning about not just equipment, not just lighting, not just you know how colors work and don't work together, all of all of the details in it.
Speaker 1:Plus you have to be creative you know, and and I think that's where a lot of people maybe miss the mark because the creativity levels the factor. You know, you see a lot of people's stuff online and, yeah, we're all kind of working, we're all taking a picture of the same dish, basically right, but everybody's stuff is very mechanical, it's very just. It's there but there isn't any depth or layers. And you know, thank goodness that our iphones and android phones have, you know, know, filters, and you know, because if they didn't, we'd all be screwed Right.
Speaker 4:Right, right.
Speaker 1:Actual photographers do it a whole different way and you know we're blessed to have, you know, this guy with us because he takes you know, the crappy food that Jeffrey makes and you know he takes you, he takes your beautiful dishes and then it's enhanced times a thousand.
Speaker 2:Listen, every time I see the first shot. Even when he took the picture of the sandwich my sandwich, not her sandwich Oops, when you looked at it I don't know how many feet away from it I'm like that's just gorgeous. And you were like how can you make any detail? It's not the detail, it's just everything he does. And every time somebody comes in here, my first thing that I tell chefs is like by the way, it's probably going to be your one dish is going to an hour and they're like what? I'm like it's an hour because there's x amount of shots that he takes just to build the, the front, the reference, and then he'll add stuff.
Speaker 2:Like we were talking about the compartment plate that you guys will see when we do this one with the fish. It had like a three compartment plate to it and he started putting stuff around it to for the ancillary items, like he normally does, and he's like no, this is we have. We have structured chaos on the plate. Then we're going to do chaos, chaos around now. This is not going to look good. And he scrapped it and started taking pictures. So it's not just. You know, anybody can do it. It's a lifetime of like a chef, we were saying to me he's like you know the science behind it.
Speaker 3:Well.
Speaker 2:I didn't. I learned the science behind it because I was always the one that was asking the questions why?
Speaker 1:To kind of circle back on what you said, cassie yes, you can learn to do it by doing it, you know, and having your successes and failures, and not to beat yourself up on the things that you don't, that you don't appreciate.
Speaker 2:It's not failure. It's first time in attempt and learning, yeah, but it's our perceived it's our perceived failure.
Speaker 1:It isn't that it is a failure, it's our perception of what it is. So if and what I mean by, just to be clear, you know, if, if I went to go do a photo shoot, right, and I execute the photo shoot and I look at it and I'm like, oh, that's absolutely terrible. No, you would oversaturate. Yeah Well, I would, definitely I would look at it. Yeah, I got to do your high five, I would, I would. I would look at that and go this is a failure, but this is going to propel me to do better, right.
Speaker 2:But what I'm saying is that most of the time, like we're, we're talking about sourdough and I brought my failure and one of them that was done better.
Speaker 3:And I did a presentation.
Speaker 2:one time we were doing something here and I went back and I did the failure again, but it wasn't about my bread. I can remember it's on my, on my social, and I think you, you and I had talked about it. I think if we show the imperfections or what we didn't do, that didn't turn out the way we we wanted it, then people were like, oh, I see what he did wrong or I understand now, like I didn't. I didn't grasp the concept of her, her, spaghetti, her her noodles her noodle dish that she did God, and that's what.
Speaker 1:that's what the cringe part was. It's noodles Is. That's what made it cringe. Yeah, Not much anything else else.
Speaker 2:but you know, maybe if you said macaroni you've been better you'd have been fine, that you would have been embraced, all right.
Speaker 1:But here's the thing but it's because she called it a noodle dish and everybody was just on fire in a negative like they. They lit her up, like you know well, what's your thousand?
Speaker 2:comments torches and pitchforks. What's the difference between a noodle and what is the what's?
Speaker 1:here. No, no, hold on, let me look at the point torches and pitchforks, but that it just enraged the algorithm and it and it just and shot it up. A minute ago you said, hey, uh, you know I made a mistake. I brought the mistake on showing the error and we don't really do that on the show. Here we. We put out a very polished product. Oh, you should have taken a picture of the coconut cream. Yeah, I know, I was gonna bring that showing the error and we don't really do that on the show. Here we put out a very polished product.
Speaker 2:Oh, he should have taken a picture of the coconut cream.
Speaker 4:Yeah, I know I was going to bring that up.
Speaker 2:But listen, I'm the first one. When I mess something up, I'm the first one to say it.
Speaker 1:And you're the first person to throw it away real quick.
Speaker 2:Well, it was disgusting, I got to chime in here.
Speaker 1:Uh-oh, whoa, he's actually talking. You might want to introduce yourself. What's your name again? So here's the thing.
Speaker 4:Non-talking John.
Speaker 3:And I'm sure Jeff can attest to this. Anytime you have somebody who says to you, wow, that looks so easy, you know immediately that you're doing it good. So if somebody who hasn't done it sees it and it looks easy to them, that's just a testament to what you're doing. Brilliantly said yeah. Yeah, that's it. That's all I got. Is that it Really no thanks?
Speaker 1:He comes in, drops a sage bomb and then he splits Unbelievable. But yeah, I mean, I think what my opinion on how you execute is it's showing You're showing everything you know, from start to finish good, bad, the ugly, whatever. Like you're you're, you're putting it all out there and, you know, maybe we need to start doing that a little bit.
Speaker 4:Well, that's what I was. I was telling Jeff that you know, in terms of that coconut cream, can we talk about that for a minute, Okay, so?
Speaker 2:I don't mind, it was a new experience.
Speaker 4:Listen, I think there is something to be said. I was I was mentioning earlier cooking with alternative sugars, but I mean alternative milks too, you know like, and creams, like it's tough, and so with coconut cream, you know he had mentioned this idea. Do you want to say what it was going to be?
Speaker 2:Yeah, so I was going to do a gazpacho and I wanted. I bought a coconut milk cream so for whipping and I thought, oh, this would be perfect. I have lemongrass growing outside of marasaki and I had mint, so let's go ahead and make a infusion of it so I can dollop on top. Got it, brought it over here, went to go mix it up. It started to thicken and then it curdled it, it split, and I even said it just before.
Speaker 2:I'm like, oh, I wonder if this can be over whipped. Guess what? Everyone? It can be over whipped.
Speaker 4:I saw it. When it looked good to be fair, I did.
Speaker 2:Went just went over the line because I didn't think it was thick enough.
Speaker 4:And it I mean it was out on the counter for no more than 30 seconds before it was down the drain, you know the counter for no more than 30 seconds before it was down the drain, you know. And then I mean it's an unfortunate part of recipe creation, as something that I've learned is that you make mistakes and you're like well, can't put that in my cookbook, you know, can't put that on my blog, and I just I think the world needs to see that, because I think everybody just assumes that these chefs and you know, anybody who makes even cooking content online is just perfect. Every time, you know, they get A pluses across the board.
Speaker 1:Are you inadvertently saving the world? I mean, ultimately speaking, you look at social media. There's so many positives with social media, but then there's the negatives, you know, and there's no shortage of those either. There's the negatives, you know, and there's no shortage of those either. In the end, though, you're talking about, you're talking about just everybody's perception of perfection and how everybody puts perfection. You know, even though they live, you know their home life is a dumpster fire, or you know there's nothing good in their life but, man, they didn't know how to put out some really pretty content that proves, or tries to prove, differently than what's actually happening. Yeah, and Cassie says no, no, no, no, no, I I'm going to put it all out there. So you're right. So anyway, you said a second ago, like hey you know what?
Speaker 1:I learned some stuff. I want to bring it back to the, you know, bring it back home, I think. I think you left some stuff here too that we might look at internally to. You know, maybe not emulate but take from, and yeah, it's, it's a passion of mine, actually showing cause.
Speaker 4:I've struggled, I've battled with perfectionism. If you read the introduction to my cookbook, I talk about that. I talk about how I really struggle with perfectionism and I want it to be perfect every single time. And I was noticing when I was starting to cook, you know, even with the healthy cooking stuff and I would make this, you know the 10 commandments um, brownies or whatever I, you know, my friends are all laughing about it I'm like dying inside because I'm like I just want to be good at this and I can't, and I don't know why I suck, you know, but this is going to sound off topic, but I used to.
Speaker 4:I used to do ballet and, um, I used to be a dancer and something that one of my dance teachers said to me one time was the more that you are messing up, the more you're criticizing yourself and the worse you're going to perform. So if you hyper fixate on the failures or the mistakes, then you're going to get in your own head. It's kind of like what you were saying, right, if somebody tells you to watch your fingers put the knife down, walk away, because you are going to get in your own head, and so for me, it was turning off that part of my brain that needed it to be perfect and saying I want to share the story with these people and show them that they can do it too, because I represent the. I am the social media representation of the average Joe learning how to cook, and so and that's a joy for me and I've had such a great time showcasing my learnings to these people and I get people commenting on my posts wow, I really learned something from this. Thank you so much for sharing that.
Speaker 4:Or people will comment and say hey, I noticed that you did it this way. Try this instead. You know, like one thing that I saw was hey, you should freeze your tomatoes so that you can peel. The peels will come off easier, or stuff like that, and I don't know. I just cringed, but it's, it's people. I've created, a community that wants to share advice and wants to learn advice.
Speaker 1:And you decide that if you boil them, they you know, like if you cook them, they you know, you put them in there.
Speaker 2:one you're talking about is tomato concasse. So you make an incision on the bottom, you take the top off the core where it connects, and then you just drop them in for 30 seconds and they shock them yeah. And then you just peel them off. Yeah, they split and you pull them off.
Speaker 4:I don't know what he just said, but I like it Sounded good.
Speaker 1:I have some other points here that I would. But I'm you. You brought some things up today that I feel are in our industry and our space. As you said, it's profound, you know it is, it really is because at the end of it, you know we're here, you get comments galore and, and you know we can all look at our social media or go or look in the comment sections of other socials and everything, and you see how the first thing people want to do is scorch you. That's the first thing they want to do. They want to tear you apart.
Speaker 1:I never want that, I don't ever want that, and and so what we put out and you can, there's plenty of what we do that you can rip apart, but I don't, you know, I feel like maybe it's time for us to just show the whole picture of it versus, versus our little bouquet that we put out like the perfect bouquet with you know that we aim to be perfect, not that we are, I'm not saying that, but you understand what I mean. Maybe, maybe that's something, because you know, comment we, we get a lot of likes and there's a lot of back chatter in our circle. You know we get, you know, between john and jeff and myself, a few others who were part of this thing. There's a lot of side chats and it doesn't happen on on the social, which is crazy to me, but maybe we need to give them something to rip us apart, or something.
Speaker 2:You know what I mean.
Speaker 1:Like I don't know how to, I don't know how to express it. It's different.
Speaker 2:So when we're posted, we're posting pictures or we're posting about the podcast itself. We're not talking about the behind the scenes, we're not talking about the coconut cream being curdled or something like that. What I wanted to do say is like for, for, for instance, being a social influencer as a chef, and I'm going to talk to, I'm going to talk for, a lot of the chefs out there and we talked about it briefly when we were conversing, when you were on your way from texas to come into the studio being a chef. We hear social influencers, especially when they're dealing with food. They don't usually have the, the cred, the credibility, and we kind of chefs in our own right have the ego and we're very whether it be jealous, envious or whatever it is. We want things to be put out there and emulate what's going on in the in the actual industry.
Speaker 2:There's one guy I follow, young guy, and we've talked about him and I don't remember his name. He does a great job cleaning. He does, you know, things out of off the cuff and beautiful presentations and he gets done and I go now do it 200 times on a Saturday night. That's where we kind of go in, but one of the things that you emulate, that I find, and that if any chef were to call me and be like, how did you have the social influence? I'm going to put this right out there.
Speaker 2:You have passion. Passion cannot be taught. If you were to come in my restaurant, you said, hey, I want to get a job and you have that passion that you do when you're producing and doing your content and the passion you had in here to learn. You're hired. So any chef that looks at them and says to an influencer that doesn't have the passion, yeah, you have a right to then go after that person. But for someone that you get to know, then you see they have this passion and we're always talking about it can't be taught. Then leave you alone. Do your content, do the average Joe content. Be who you are and show who you are. Congratulations, I mean, you've done something. You've found the right mix and the right seasoning and the right dash of this and the sprinkle of that to be who you are today. Kudos, kudos.
Speaker 4:Thank you, oh kudos, thank you, oh my gosh, I'm like tearing up.
Speaker 2:Don't, because here's the thing. When I heard that you were going to be coming on, I'm like what does she have to offer? And this is honest to God. I'm not. I'm not a little pissed with him when he cause.
Speaker 1:He was questioning. So there's not again. I'm not a photographer, right?
Speaker 1:Nor are you a chef, chef, I'm certainly not a chef he is a master judge I am, I can eat, um, you know, but I I my, what I feel I bring to the table is, you know, the vehicle. I, I really put together the vehicle of this thing. So when I, when I see somebody like you actually reached out to us, you know which was really awesome, by the way, thank you and I was, and I was like a rich because I get people always send me notes, hey, I'll, I'll let it be on there and I usually dismiss them honestly. But I looked into what you were doing and I remembered you, actually from a few years ago. I mean, I've seen your, your content before and I was like, oh, this is actually pretty cool. And I'm like, man, she's, she's got healthy.
Speaker 1:You know, 13 million plus on on Tik TOK and on another 180, whatever it is a couple hundred thousand on Instagram. And I'm like, wow, that's pretty great and I'm already seeing, I look forward, you know. So I, I look at what you have to offer and I'm already piecing together like, okay, we can do this, we can do this, we can do this, we can do this on a forward motion, not just for this episode, like what we can do going forward. So then I get excited.
Speaker 2:So I'll call John or I'll call you know, Jeff, I'll be the last one and it depends Debbie Downer.
Speaker 1:Sometimes no.
Speaker 2:If he doesn't answer the phone, he calls me.
Speaker 1:It's random and I do that to both of you, but here's the thing he sends. He's like and actually I talked to him about it I was like you believe this shit. I was like, excuse the language. I was like you believe this. I was like she has a lot of passion. She really loves with this stuff. I think she's going to be great on the show. Well, what does she have to offer? No man, no, no, no, no, no, no, no. Just tons to offer. But he didn't know. Look you up first. Even when I sent the link actually I did, did you?
Speaker 2:yeah, I, I actually looked you dirty, I saw it, and my question was what does she have to? Again, we're talking about her face value. So now, what do you think? I already told you. Say it again when somebody has the passion that she does, then leave her alone and let her do what she needs to do. That's awesome. And listen, I'm. I'm the first one to say I was wrong. I judged the book before it's cut by, that's covered, without even turning the page the
Speaker 2:cookbook the cover man but here's the thing we there's a certain she was on the food network and she has her own tv show that we do not like as chefs. We, yeah and when you see somebody come out like that and they say certain things that are wrong, you cringe and you just go what the? Because they don't, they don't emulate what we do as a profession and that's what we get upset about, because our profession we have, like you know, we have certain things that we go through. There's a lot of turmoil. We, we are perfectionists, so we have to get that out of our head.
Speaker 2:And I tell my daughter and here's for anybody out there you have to look at yourself as being the biggest cheerleader for yourself, because you have 13,000 comments and half of them are battering you because you didn't do something right. If you're going to go through life that way, then you're just going to be sitting in a fetal position. You have to be that protector, your biggest cheerleader, going forward, because that's the only person you have. It's you, and you have to be that way and you can meet people that are going to support you and mentor you to be better, but you have to be that person that goes out to seek that.
Speaker 1:And that's the biggest thing. I commend you, jeffrey, right now for this last piece that you're talking about. That was probably on this. Out of 115 episodes, that was probably your most profound statement. Really, that's tremendous. Thank God it was recorded. Oh wait, we're not recording.
Speaker 3:I knew somebody was going to make that joke. Psych, psych, all right.
Speaker 1:How has social media changed your life?
Speaker 4:Wow, that is a loaded question. I think wow, I think just just off the top of my head. I mean it's taken me places and given me opportunities that I thought I would never have. Like who would have thought that I would fly halfway across the country to be on the number one food podcast in America and be sitting here with you guys and a almost Michelin star chef?
Speaker 2:That's her talk, not mine, not mine. I want to go on record.
Speaker 1:Not mine, Everybody. Look under your seat and grab your star. You know it's been incredible.
Speaker 4:I want to go on record, not mine. Everybody, look under your seat and grab your start. You're a visionary. You're a visionary. You know. It's been incredible and I've learned so much just by putting my story out there. So I think, like immediately, that would be my initial response. But I mean on top of that. I mean I went from barely knowing how to take care of myself in 2021, the beginning of that not knowing how to cook at all. Sharing my journey and through sponsorships and being a content creator, I've been able to build a life for myself through the support of my incredible following. That has allowed me to buy my first home at the age of 23. And I have a dog and an incredible community of people. And I moved, you know, across the country to to live in a different state that I'd always wanted to kind of live in or, you know, like I'd always wanted to move and experience a new place.
Speaker 1:I mean you went from California to Texas. I was avoiding that detail?
Speaker 4:Oh no, it's okay. No, the only reason was because they don't like the Californians.
Speaker 1:Yeah, but you don't seem like a typical. I mean, you said you were from Southern California, right?
Speaker 2:Mm-hmm, yeah, that's like a different country. It that's like a different country. It's a different yes. But she already said y'all on the phone the other night I did. She said y'all, I embraced it.
Speaker 4:The minute I knew I was moving to Texas, I started saying y'all to an annoying degree but yeah, no, and it's been quite a journey for sure, but I'm happy to be here and it's been just the most incredible opportunities have come from just sharing my story.
Speaker 1:Where do you find your creativity? You do a lot of content.
Speaker 4:Yeah.
Speaker 1:Right.
Speaker 4:Yeah.
Speaker 1:And to do a lot of content, you have to have yeah, okay, you could say I don't want to hear passion. We already know that it takes a lot of energy to do content and you know people who are not in this space do not understand the level of patience and know this podcast.
Speaker 4:I was saying it's so important to be surrounded by people that inspire you and, and so I'm here with you guys, right, and I'm feeling inspired. You were saying you notice kind of like a spark in me and then it we feed off of each other, right, like Jeff and I were feeding off of each other. He was being his creative self, I was being my creative self. There's a spark there, you know, and so I would say community, when I've been by myself and when I've been, you know, when I first moved to Texas and I was kind of trying to find my new community, I actually started surrounding myself with people who hated social media, like didn't like, like they would make fun of my like Cassie dance and like tease me for it. But I think that it was actually like rooted in something, like they did not like it, and I felt embarrassed and so I I stopped making content for a year because I was like, oh, like, no, it's kind of weird, maybe it's kind of over with and done with. And you know I wouldn't say that that was the only reason. You know there were, there were several reasons going into me kind of pausing on that and kind of pursuing a more of a corporate route of social media, kind of trying to understand the other side of it. But you know, coming back into this, I I experienced some turmoil in my in my life, my day-to-day life, and kind of found myself with a lot of time on my hands. And you know, I'm with this incredible guy who was like you should go for this, like you should go back to this, like try it. And he pushed me and he set aside so much time to help me prep everything, like so he could do all the behind the scenes work so that when I was cooking I wouldn't have to worry about cleaning up, I wouldn't have to worry about putting everything in the like little jars and you know everything, because with cooking content you have to be really careful about the way that you show yourself pouring the ingredients and like, yes, you could use a measuring spoon, but like that's not as appealing or attractive, you want to use like a glass bowl or like a jar, you know. And so he was, he was doing all that stuff for me and having that encouragement and then seeing, like, when my cookbook came out and everybody at my church came up to me and they were like, hey, congratulations on the cookbook.
Speaker 4:You know like people are around me, are encouraging me to pursue my dreams, and I'm seeing it as a possibility now, and so short answer is passion. But what's what's the passion rooted in? It's your community, it's the people who are surrounding you and encouraging you. You know, cause if you're doing it by yourself, you can. You can be a one man show, but you might've even noticed the content that I was making last year. The spark wasn't in my eyes, cause I was doing it but I wasn't being supported. You know, now the spark is back and I'm surrounded by the right people and the energy is there and it's great.
Speaker 2:I just want to go on record to say one thing I was amazed that you pick five. When you mean five, you mean five.
Speaker 4:Yes, I do.
Speaker 2:So I want to make clear that when I said to her so no salt, no pepper, nope, if it's the five ingredients, that's the five ingredients and that's what you make.
Speaker 1:Frame out what we did today which part the that part all right.
Speaker 2:So we had all of the ingredients. The menu that I did today. I brought raw ingredient and more for cassie to pick up. Whatever like we're gonna do, kind of the what she does in her content. Now we we had 18,. Someone said 20, 20, there were 20, but there are 18 because we ate two or somebody ate two.
Speaker 2:And then she picked out, just ironically enough. I'm like, oh, you know, it'd be great if you got the sandwich, because we did the sandwich. First one was like lemon marmalade. The second one was chicken. The third one was like, oh my God, this is going great, micro greens. And the other one's like, oh my god she's if she gets the bread. I'm like, oh, wow, she's got everything. So then I go so, can you add cheese? Can you add the bacon? Nope, I'm like, oh. And then you got pickled onions. I'm like, wow, this is um. And then, you know, you two talked and we're like, hey, well, I'm gonna take the pickle juice, put. Well, I'm going to take the pickle juice, put it in the chicken. I'm like, well, the pickle juice is going to work, the lemon is going to really work. Yeah, this is going to really work. In my head of going through the flavor profiles and you did your little dance.
Speaker 1:And Carl is going to come up with his own. And she also did the right cuts too. Yes, she did With the big chef knife.
Speaker 4:I did too. Yes, she did with the big chef knife.
Speaker 1:I did, and without like the supervision of the person who taught me.
Speaker 4:Yeah, he turned his back. Yeah, he said no, I had to go to the restroom, he's he's like he kicked you out of the nest.
Speaker 1:He's like no, you're on your own.
Speaker 4:Yeah that was fast yeah, we do that.
Speaker 2:We do that.
Speaker 4:It's quick turnaround kick it to the curb yeah how was your experience today working alongside of?
Speaker 1:I want to. You know, I don't want to say a michelin, but I want to say like a me chilling, like you chilling, like it's a me chilling chef how about that?
Speaker 4:I like that yeah I like that you can create merch for that me, chilling, me, chilling.
Speaker 1:You're a michelin star. We better, actually better. I know I just came up with that. Now we better copyright it. We better get on that now, I claim that today and no one else can have it.
Speaker 4:Say your name. Say your name.
Speaker 1:Carl Fiatini.
Speaker 4:Yeah, I would say that my experience today.
Speaker 1:July 25th, I'm just saying 2024.
Speaker 4:I was so confused. I was like there's a date now. I was already welcome. I was like there's a date now with okay.
Speaker 3:Welcome to our hell.
Speaker 4:What was the question? Again, experience today. My experience was, I mean it was amazing. I had so much fun, um, just being surrounded by creative people. You know, you guys were so creative with me and we all fed each other creatively and in different ways. I mean Jeff was creatively inspiring me with what to cook and you were creatively inspiring me with the kind of video to make. Carl and John was creatively inspiring me in the kind of images that we could take with this. So I mean the takeaway today is like it's dense. There is a dense takeaway today.
Speaker 1:I'm saying jeff's dance.
Speaker 4:Yes, yes, I am okay yes, yes, just jeff was the it that I was referring to that's usually how I just pretty much I love your brother.
Speaker 1:I'm only kidding, all right. So with all this food talk and you know we're all making this food content and different capacities or whatever, what are you eating at home Craft mac and cheese.
Speaker 4:I knew it no, but for real.
Speaker 2:My daughter loves you already.
Speaker 4:No, it's, it's funny. I will cook for myself and I try to make content surrounding what I, what I'll cook for myself, because, again, I mean, that's how I got started. You know, it's like filming what I'm cooking for myself for the week and then I can. I can eat the same thing for lunch and dinner every single day. I have an Eggo waffle every morning for breakfast and that is. I love that. I actually, for the 4th of July, I made like a strawberry reduction sauce syrup. I know right Sounds classy.
Speaker 4:I was very classy and I was very proud of myself. So I was, I was putting that on my waffles in the mornings and it was delicious. But yeah, I would say, you know, usually I just started the series called meal prep Monday and so I made like homemade fettuccine Alfredo down to like the actual making the pasta, the macaroni, and I, um, and I made the cheese sauce, and you know all of that, and then I just ate that every day. And then I made, you know, a chicken noodle soup. So then you know, noodle okay well
Speaker 3:she made chicken noodle, chicken pasta soup.
Speaker 2:I'm sorry, no, no, no, that's that's where I was gonna go with it. That's where when you say noodle, noodle has the connotation of being like ramen noodle, Asian inspired Right Asian Cause. That's where, actually, that's where it actually started from Right China with the exportation or the with with the Italy, not Marco Polo, because everyone found out it's not Marco Polo who bought pasta back but it was somebody else that brought it back and introduce it to the Italians.
Speaker 1:That's where it comes from. It was Gino, yeah. So listen, what I was thinking is I think it was Tony. Might have been. Might have been Gino Could have been. What I was thinking is that you know you're probably like binge bagging, mcdonald's or something like that, but no, you're actually cooking. You're cooking.
Speaker 4:Yeah, I definitely do not eat much McDonald's. If I go to fast food it's Chick-fil-A, but I live in a small town so we don't have very many options. So you know, I could I have like four restaurants that I could go to like fast food and none of them are McDonald's, surprisingly.
Speaker 1:Well, I mean, it didn't have to be the actual Whataburger and Outburger.
Speaker 4:There's Whataburger. I mean it didn't have to be the actual Whataburger and Outburger. There's Whataburger. I know which I'm not going to say that I'm a little upset.
Speaker 1:A few weeks ago we went to, I went out to Oklahoma and to Kansas and they were there and I'd never had that and I was like, oh man, I want to stop, we couldn't, didn't have the time.
Speaker 2:Did you not eat enough meat?
Speaker 1:You needed more meat. When I got home, I actually cooked.
Speaker 2:He gained six pounds on that trip. It was like three days.
Speaker 1:Yeah, true story, true story, but I eat meat. I'm a meat eater. That's what I do. I don't. What's your end?
Speaker 2:game, Like what you said dreams what's the dream, what's the end game for you? Like what do you want to do?
Speaker 1:What's the?
Speaker 4:vision? I don't, honestly. I got here and I said now what? Yeah, no, I would say it changes. You know, because this is true, I was telling my managers I don't know where I'm going to be in five years and I'd love to say, oh, I have like a five-year plan or a 10-year plan, but things are just constantly changing, with new opportunities arising. I'm not really sure, like I could maybe be a host of. You know a cooking show. You know a Netflix show? You know something like that. I have a. I have a feeling that it's going to be more social media, cause I just think, in general social media, there's so much more opportunity If you're your own producer, you know, when you start adding in the other producers and and overarching, you know, networks, that's where you, I think, might not be valued as much as you are, you know.
Speaker 4:So, giving yourself the power. I want to be a boss, you know, and so I would love to have my own network and I would love to. Just, I would love to have a studio that I could cook in. That's not my house, you know. Separation of work and home would be great, yeah, that's fantastic.
Speaker 4:Right, I know, as we're sitting in, you know a house to record this, I mean a studio, and yeah.
Speaker 1:Well, no, no, no. So it is a studio, if this is a legit studio, and it's also a house and on, you know, on production days, we commandeer the whole thing and we're very fortunate and blessed that. You know john and and his wife, you know she allows us, she allows us to do this for right now and the
Speaker 2:dog. Well, now new, and the new one the new one.
Speaker 1:yeah, the puppy. Tell us about the book. Where did the inspiration come from for the book? Obviously there's passion there and the whole thing. But what was the driver?
Speaker 4:Yeah, I have wanted to make a cookbook since I started cooking. So about four or five years I've been wanting to make a cookbook and I got this opportunity kind of dropped in my lap randomly, like it was actually in my junk mail, in my email inbox, from this company from the UK. That was like hey, we want to make a cookbook with you and I kind of hesitated on it and I decided to email them back just to see what they had to offer. And they got on a call with me and we got to talk out what the whole process would look like. And I realized like all the years of me learning how to cook and people commenting and saying you should have a cookbook and be kind of laughing it off Like yeah, that would be great. You know we're here now and so that was kind of the inspiration behind. It was just just my experience and like wanting to share.
Speaker 4:I mean, like the title of my cookbook is trusting the process. It's something that is near and dear to my heart because over time, as I've made these videos and showcased my failures or my mistakes, I'll say trust the process, trust the process, trust the process, trust the process. You know I'm trying to follow the recipe and I'm like this doesn't make sense and this is looking weird and like you know why is this turning into a brown liquid? It's supposed to be a marshmallow. Like I'm confused. Trust the process, you know, and, and so that's been something that I've said. So trust in the process. And then the subtitle is From Beginner to Gourmet, or it's A Beginner's Guide to Gourmet, and I just I love the way that that's put. I'm still figuring out the gourmet part, but we're all beginners in this together.
Speaker 1:I like to pronounce it gourmet, you know.
Speaker 4:You know, and I think that that would be more accurate with you know, gourmet is kind of like me chilling, you know me chilling star. I'm not gourmet yet, but I can call myself gourmet, maybe just a gorm.
Speaker 1:Gorm, I'm gorm, what's up? I mean seriously, we're trending here today, buddy.
Speaker 2:What's the difference between gourmet food and food?
Speaker 4:You tell me.
Speaker 2:Nothing, it's the way it's presented.
Speaker 4:And that's that's where I struggle is is plating. Like I mentioned this to Carl when he and I first started talking. I'm like I I can cook, but I don't know how to plate things. So, you know, I wanted to make sure that Carl knew before it be on the record. But I said I don't know what I'm doing, but I'm figuring it out and I think that that's an interesting angle for the podcast.
Speaker 1:I think it's an well. That's just part of your whole shtick.
Speaker 3:Yeah, that's what you do.
Speaker 1:You said it, you don't, you didn't know, this wasn't a thing that you do, and now you've you've kind of built into it, you've built around it. Now it's like you have a cookbook out. By the way, where do they get the cookbook?
Speaker 4:Where. So you can find it right now at the link in my Instagram bio, which is at C A S S. I E S H R P Cassie Sherp. There's a link in my Instagram bio. It's also can be found at. I think it's actually I want to make sure I get the link correct, but I think it's foundcom. Okay, yeah, it's foundus. Slash creators slash Cassie Sherp C-A-S-S-I-E-S-H-R-P. So right now, I wish you could just look it up and be like oh, trusting the process, process by Cassie Sharp, but I don't know if we're there yet. Maybe on my next cookbook.
Speaker 1:It's going to get there? Yeah, could be. How do we do that? You know, it's funny because when we used to do the not that we used to, it just has been a while, but our YouTube content. What was really cool about it is we would publish a video and within an hour you could find it. You can Google your name and it would be there, which I thought was incredible. I mean, that's the. You know the power of you know the Google machine. It's really incredible. You got to get back to that, maybe. Maybe we should do some series with your Padawan over here.
Speaker 2:Well, and that's what I was going to talk about, that was the content. So that way she can learn not to cut herself. Or the best thing that I do, too, is like, when I look at certain items that are like meatloaf, like comfort foods, I'll Google Michelin star chef presentation and I'll look through what certain people are doing and kind of like, oh, I get it what they're doing and I can see how they're plating in the structure and everything that. And then I kind of go on my own and kind of, oh, then I'm going to go this way. So, just, you know, don't think it's, I don't know. Listen, use social media the way it should be used. It's a background so that you can actually learn and see what other people are doing and you don't have to reinvent the wheel. It's. Oh, I got it, so let me see, and I'll put my own little twist on it and turn on it.
Speaker 1:You know, Cassie, I was going to ask you what's next for you, but I know what's next for you Walk and talk is we're going to talk about that. I think there's some opportunities that we could do together to make a difference.
Speaker 4:That's the goal.
Speaker 1:A passionate difference, right? I just want to say thank you for coming out. You flew out all the way from Texas, all the way over there, halfway across the state country, to this state. And I appreciate that. And to somebody who's not here at the moment I didn't say his name because you didn't. I picked up what you're putting down.
Speaker 2:I need one of him, though. I need somebody to come in and help and put stuff in Lots of pants.
Speaker 1:No, at my house when I prep Plus. John, you give resistance.
Speaker 4:To help you put your pants on.
Speaker 2:No, I need that soon At my age. Yes, thanks, cassie.
Speaker 1:I didn't think you were that old, we got to roll. Listen, john, you're awesome. Everybody here is great Little puppy. All right, we are out.
