Chef Janine Pezarro: From Michelin Kitchens to the Warrior’s Path with Chef Brett Wright from Palm Beach Meats
In this very powerful episode of the Walk-In Talk Podcast, host Carl Fiadini sits down with Chef Janine Pezarro and Chef Brett Wright to explore what resilience truly looks like behind the kitchen doors.
Janine opens up for the first time about the murder of her family, the trauma that followed, and how she transformed that pain into purpose — from Michelin-level pastry kitchens to the founding of The Warrior’s Path, a course helping men reconnect with courage and emotional strength.
Brett shares his own transformation — escaping gang life, finding salvation in cooking, and building Bib Gourmand recipient, Palm Beach Meats, and the only Kobe-certified operations in the U.S. into a budget friendly experience. His leadership philosophy centers on empathy, equality, and giving his team the opportunities he never had.
It’s raw, vulnerable, and inspiring — proof that food can be the bridge between survival and strength.
🎙️ Featuring:
• Chef Janine Pezarro — Founder, The Warrior’s Course
• Chef Brett Wright — Executive Chef / Owner, Palm Beach Meats
• Hosted by Carl Fiadini, Walk-In Talk Media
Takeaways:
- Chefs Janine Pezarro and Brett Wright discussed their innovative approaches to classical dishes, exemplified by their unique use of beurre blanc with beef, showcasing culinary creativity.
- Brett Wright emphasized the importance of accessibility in gourmet dining, striving to make high-quality wagyu meat available to the average family rather than limiting it to fine dining establishments.
- Janine Pezarro shared her profound personal journey, illustrating how her experiences have shaped her culinary philosophy, emphasizing the emotional connection food can foster.
- The conversation highlighted the challenges faced by women in the culinary industry, with Janine recounting her experiences of harassment and the resilience required to navigate a male-dominated environment.
- Both chefs expressed a strong commitment to mentoring and uplifting their staff, recognizing that true leadership involves empowering others to reach their potential in the kitchen.
- The episode concluded with reflections on personal growth, as Janine shared her desire to inspire others through motivational speaking and her journey of self-discovery in the culinary arts.
Mentioned in this episode:
Metro Foodservice Solutions
Kitchen and back-of-house systems for better flow and function.
Citrus America
Citrus America – Commercial-grade juicing systems built for speed and yield.
RAK Porcelain USA -Tableware
We use RAK for all in-studio tableware—clean, durable, and designed for chefs.
Transcript
My man.
Speaker A:I mean, you brought the, you brought the wagyu today.
Speaker B:Yeah.
Speaker B:You know.
Speaker A:Let'S talk about what you did, because it was spectacular and I think I had.
Speaker A:There were two dishes.
Speaker B:Yes, sir.
Speaker A:And the beurre blanc, it got me.
Speaker A:Okay, let's get into it, man.
Speaker A:Talk about it.
Speaker A:What'd you do?
Speaker B:All right.
Speaker B:Well, we just took a, you know, unconventional approach to beurre blanc.
Speaker B:And everybody uses beurre blanc for fish.
Speaker B:We just said we're going to use it for beef instead.
Speaker B:And we cut it with horseradish sauce.
Speaker B:And we made our horseradish Wellington, horseradish burre blanc, just so that we can give people a different approach to something that's so classical, you know, and that's what we did today.
Speaker A:Let's talk about Palm beach meats.
Speaker B:Okay.
Speaker A:Because you're doing funky stuff with the wagyu.
Speaker A:Yeah.
Speaker A:And it's, it's Kobe.
Speaker A:Yeah.
Speaker A:It's not just wagyu.
Speaker B:Yeah.
Speaker B:We got Kobe.
Speaker B:We sell Kobe in the rack.
Speaker B:We use Kobe tallow a lot for certain things.
Speaker B:Takamori tallow.
Speaker B:We sell Takamori omi cattle.
Speaker B:Those three are like the highest you're going to get in that you're going to get in the wagyu field.
Speaker B:And then we have our regular everyday wagyu that everybody can come and get at a normal price point.
Speaker B:But wagyu is, you know, a four ounce piece of meat.
Speaker B:If you think about it, you get like four stakes out of one state, so it's kind of worth it.
Speaker A:Yeah, but not everybody can sell Kobe.
Speaker A:How do you get about to doing that?
Speaker B:You have to be certified through the Kobe Association.
Speaker B:Yeah, we went and got certified in Japan.
Speaker B:We're there once a year for seven days.
Speaker B:And we're certified by the Kobe association to certify other people as well.
Speaker B:And sell me so rare.
Speaker B:We're the only in the country restaurant, wholesale retail restaurant that does this.
Speaker A:And you just recently got your, your bib grand hot, right?
Speaker B:Yeah, we got our bib this year for our first location down in Palm beach.
Speaker B:And we're working on this one in Orlando.
Speaker A:That is amazing.
Speaker A:Congratulations.
Speaker C:Thank you.
Speaker B:Thank you.
Speaker A:Florida's turning into a hotspot.
Speaker A:Yeah.
Speaker A:I mean, there's, there's, there's Michelin everywhere.
Speaker A:Not a lot of, I mean, I think we should be doing better with beard.
Speaker A:And I think that, you know, the people who want to chase it, it's there.
Speaker A:And, you know, for everybody else, you don't have to, you know, I mean, I'm in both Camps with this.
Speaker A:Yeah, because I, I think it's fun and I respect it and I enjoy the, the mechanics of how you achieve these awards.
Speaker A:You know, I.
Speaker A:We've talked about it before, but John and I did a photo shoot at Camille out there, and just to watch Chef.
Speaker A:Yeah, he's a beast.
Speaker A:He's a beast.
Speaker A:And to watch him work.
Speaker A:And the clocks are everywhere, and every movement is a movement that has cleaning attached to it.
Speaker A:It's beautiful.
Speaker A:I look at that and I can geek out on it forever.
Speaker A:With that said, you know, give me Smashburger.
Speaker A:Do it.
Speaker A:I'm happy.
Speaker B:You know, I'll take a Smash burger any day.
Speaker A:So you're.
Speaker A:But you're doing.
Speaker A:But you're doing stuff like that with wagyu.
Speaker A:Yeah, talk a little bit about it.
Speaker B:So with the wagyu, we do, we're using Australian wagyu because I don't think the majority of the people know that Australian wagyu is halal meat.
Speaker B:So I chose to use this meat so that we can open up the doors for everybody to be able to come in and eat.
Speaker B:It's not just Japanese.
Speaker B:Japanese and American isn't halal.
Speaker B:So everybody won't have that opportunity to experience what wagyu is.
Speaker B:So we just take our meat case, break everything down, put it in a meat case, and then I turn and make the menu out of that.
Speaker B:So when you come and buy ground beef, it's the same ground beef that we do our burgers with.
Speaker B:And I chose to go pub style instead of smash.
Speaker B:Like I'm doing an eight ounce fat burger.
Speaker B:You know, cook the temp.
Speaker B:No sauce, just lettuce, tomato, onion, just so that you can really get that taste of wagyu and know that you're eating something that's, you know, what we consider to be the best beef in the country or in the world.
Speaker A:Well, look, I mean, you did the sando, and I have to tell you, I enjoyed the hell out of that.
Speaker A:Yes, but then, you know, and I've said this, I say a lot of stuff.
Speaker A:There's some repetitiveness, but I don't care.
Speaker A:Don't listen.
Speaker A:No, no, keep listening.
Speaker A:You have a Wellington.
Speaker A:A Wellington on its own doesn't excite me.
Speaker A:When a chef says, yeah, we're doing a Wellington, I'm like, oh, gosh, okay, if that's what you want to do, fine.
Speaker A:But the last few Wellingtons that have come through the studio have been next level, different stuff.
Speaker A:And to have a Wagyu Wellington and the way you did it with the reblanc, man, I literally.
Speaker A:I would want two of those.
Speaker A:As.
Speaker A:As savory as they are, it was the balance that was there with that sauce and that meat and the crust.
Speaker A:Dude, you hit it right on the nose.
Speaker B:Thank you, man.
Speaker A:Absolutely.
Speaker A:I am.
Speaker A:I totally dug it.
Speaker A:Unfortunately, John got the.
Speaker A:You know, he ate most of that, but in fairness.
Speaker A:In fairness, yeah.
Speaker A:And I. I ate the.
Speaker A:I ate the sando, so.
Speaker A:Whatever.
Speaker A:And so our guest who's in the wings waiting at this very moment, she's been through some Michelin kitchens, too.
Speaker A:Let's go ahead and introduce Janine.
Speaker A:How are you?
Speaker C:Hi.
Speaker C:I'm good, thank you.
Speaker C:How are you?
Speaker A:I'll tell you, if I was any better, I don't know what I would do with myself.
Speaker A:I've been waiting for Thursday, waiting for today, since last week.
Speaker A:It's amazing how fast the days go when you know that you're going to show up to a studio and meet and talk to awesome people all about food and all about the food culture.
Speaker A:It's quite nice.
Speaker C:That is amazing.
Speaker C:I wish I was in the studio to eat what sounds like an absolutely incredible meal.
Speaker A:Seriously.
Speaker A:I mean, listen, at some point in time, you know, after.
Speaker A:After this episode, I know you're going to want to come out here and we'll.
Speaker A:We'll host you and.
Speaker A:Yeah.
Speaker A:And either you.
Speaker A:If you want to cook, you can.
Speaker A:If not, I'll make sure there's somebody worthy here to.
Speaker A:To make that happen.
Speaker A:We'll feed you good magic.
Speaker A:So let's get into why you cook.
Speaker A:When you think about it, what's the first picture from your grandmother's kitchen?
Speaker C:Oh, gosh.
Speaker C:You know, the.
Speaker C:It's still today, you just say the word grandmother and all of these phenomenal memories just slide back.
Speaker C:But my favorite one is my grandmother used to make these rolls.
Speaker C:They are famous in our family and top secret in terms of the recipe and how to do them.
Speaker C:And I would always run into the kitchen, say hello to no one else, going straight to the kitchen because I knew they were fresh out of the oven.
Speaker C:Could a slab of butter on this bread roll take a bite of it, and then say hello to my grandmother.
Speaker C:And I'll always remember the way that she looked at me when I put into that role, because it was pure joy, and it was what I now understand to be.
Speaker C:And for her, it was that.
Speaker C:That conviction of this.
Speaker C:This is why I love to cook a salad and bread roll for these guys, because of that one moment where she saw me bite into the roll with pure joy on Nait of how delicious it was.
Speaker C:And.
Speaker C:And that's why I cook.
Speaker C:Because when I see somebody enjoying something that I've spent hours or days making, that's what it's for.
Speaker C:That's all it's about, is that moment of watching someone have joy.
Speaker A:And that's where you go in your mind when things get rough.
Speaker A:Because in the kitchen, life, I mean, it's the sound of the tickets printing and servers coming in and out and just that chaos.
Speaker A:When you have a happy place and it has something to do with your family and happy memories, it makes the whole experience so much better.
Speaker C:Hundred percent.
Speaker C:And you can actually.
Speaker C:You can actually taste it.
Speaker C:You can taste when someone is making the food from a place of deep love and joy or whether someone's just making it to, you know, as a job to make ends meet.
Speaker A:Well, I can appreciate what you're saying.
Speaker A:When I was.
Speaker A:When I was a boy, my grandmother, you know, we'd be at the house and she'd be making a Sunday sauce or something like that, and she would dip the bread in the sauce and she'd, you know, whisper, kyle, Kyle, come here, come here.
Speaker A:And, you know, I kind of, you know, get over there.
Speaker A:And it was the happiest thing for me.
Speaker A:Like, to this day, if there's a sauce somewhere, I'm dipping bread in it.
Speaker A:And I am, and I find my happy place.
Speaker C:My cousin used to have to have her own sauce made specifically for herself because she was.
Speaker C:She would eat so much of our grandmother's gravy that she had to have her own separate, like, jug of gravy so that all of us would actually have some and she would have her own.
Speaker C:So I understand the gravy.
Speaker A:I can get down with that.
Speaker A:I would have my own stash as well.
Speaker A:If I could.
Speaker A:I would.
Speaker A:I mean, I.
Speaker A:You know, unfortunately, we gotta share with the rest of the family.
Speaker A:So we're talking about happy moments, memories and whatnot.
Speaker A:But you've seen the ugly side of the business.
Speaker A:Everything from such stalking to sabotage, obviously yelling and throwing things.
Speaker A:I'm sure that you can remember what your first this isn't okay moment was.
Speaker C:Yeah, I.
Speaker C:You know, I think it's different.
Speaker C:As a female chef in a male dominant area, it was my initial thought.
Speaker C:And yes, it is different.
Speaker C:But I think just any human being, when you feel unsafe and when you have that moment of unease, that's not okay.
Speaker C:Whether you're female, whether you're male, it doesn't really matter.
Speaker C:As soon as you have that moment of, I don't feel easy or I don't feel safe or something internally makes you pause for a moment.
Speaker C:That for me was when I was like, this is not okay.
Speaker C:And there were so many moments like that, which you start to question, is it just me?
Speaker C:Am I just overly sensitive, or is this really a problem?
Speaker C:I would get stalked in freezers and, you know, too closely walked past in aisles which had miles of space.
Speaker C:Like, just random moments where you just think, this is not okay, and I.
Speaker A:Don'T feel safe as a woman in that situation.
Speaker A:How do you even set a boundary?
Speaker A:Because, you know, here's the thing.
Speaker A:Before you answer that.
Speaker A:Here's.
Speaker A:Here's, here's the thing.
Speaker A:When I was coming up, you know, call it in the 90s, while I was getting into the.
Speaker A:Into the restaurant scene, I don't know, I know times were different, but, you know, as a front of the house person, the servers, you know, male, female, whatever, they're given back rubs at the, at the machine.
Speaker A:Like, they're like, there's all sorts of of these things that go on behind, you know, just out of the eyesight of the guest.
Speaker A:And there's people who were willing participants, and then there's, you know, like, it's never okay.
Speaker A:But the reality is the females who tried to say stop or put a boundary, everybody looked at them poorly, like they had a problem.
Speaker A:And I think that is disgusting.
Speaker A:Is that what you ran into?
Speaker C:Yeah, they.
Speaker C:I. I gotta say, I. I stomached a lot of it because I wanted to work in, you know, mission star restaurants, and I wanted to work for chefs who would help me grow and would help me achieve things.
Speaker C:So, yeah, I, I did take a lot on or stomach a loss or just pass things off and just be in uncomfortable situations, you know, and it's terrible to say, but you sort of then start to do a measuring case of like, okay, well, on a scale of unsafe and unease, where does this race and how am I willing to be able to take it?
Speaker C:You know, I worked in a micht and Sara Chantere's 17 men, and I was the only female there.
Speaker C:And yeah, there was many times when I was like, wow, this is not okay.
Speaker C:And I remember even having conversations once or twice with a head chef and just being like, you know, this is happening and it's not okay.
Speaker C:And he was like, you know, you gotta either suck it up or you really can get up, because there's plenty of people who would want to have the opportunity that you do.
Speaker C:And I just, you know, you sort of go, okay, well, that's how it's gonna be.
Speaker C:So, yeah, it's definitely.
Speaker C:It's not everywhere.
Speaker C:Like, I have also worked for some extraordinary chefs who are the most, you know, beautiful men to work for and have really taught me that, you know, there are both sides, like any industry.
Speaker C:But, yeah, if it's rough, it's really rough.
Speaker A:Listen, there isn't any shortage of.
Speaker A:Of, let's just say disgusting people, whether male or female, you know, and everybody has their different approaches or traits or.
Speaker A:Or whatever.
Speaker A:In the end, if it's a.
Speaker A:If the environment isn't healthy, you gotta go.
Speaker C:I will add that there definitely is a sense of if you want to achieve in the industry as a female, you have to take a lot more, and the journey is a lot harder.
Speaker A:Is there a reward for doing all that extra work?
Speaker A:Is it a.
Speaker A:Does it feel better to have that accomplishment?
Speaker C:There is no better job than the job of a chef because you literally are creating magic every single day.
Speaker C:You are putting joy, excitement, curiosity onto a place for people to experience.
Speaker C:And so being a chef is one of the most extraordinary jobs on the planet.
Speaker C:There is nothing like it where you get the take ingredients and make magic.
Speaker C:It is.
Speaker C:It is so rewarding.
Speaker C:And chef, whether they run a fish and chip shop or run a mission style restaurant there, it doesn't matter.
Speaker C:You're creating joy.
Speaker C:You're creating something that is providing to people, and it's just.
Speaker C:It's extraordinary.
Speaker C:There's nothing like it.
Speaker A:Was it because of the circumstances with some of these individuals that you were working with that you sold everything and you actually walked away from big roles?
Speaker C:No, not at all.
Speaker C:It was curiosity.
Speaker C:I love being a chef.
Speaker C:I will be a chef till my dying day.
Speaker C:Some of my greatest positions or jobs, One of my absolute favorites was being a private chef.
Speaker C:That was my absolute greatest role.
Speaker C:I looked after a couple of male CEOs, and those were some of the greatest times of my life, cooking for these men, making them breakfast, lunch, and dinner.
Speaker C:And it was just.
Speaker C:It was incredible.
Speaker C:I sold everything because of curiosity, because I wanted to see what else is out there in the world for me to experience.
Speaker A:You went from kitchens to coaching.
Speaker A:Give us what that looks like.
Speaker A:What's the core idea?
Speaker A:The body or the tool?
Speaker A:How do you handle doing this?
Speaker C:Over the last 25 years of my life, I've done my own personal growth and my own personal journey in terms of just rediscovering myself.
Speaker C:What makes me tick as a human being.
Speaker C:And what I found is that throughout my life, I always did what I now call.
Speaker C:And what's actually a framework is the hero's journey.
Speaker C:So I would always depart from something knowing that I'm curious about something, there's something else out there.
Speaker C:I would always then go through this initiation of life and do a course, do a master's course, and then I would always come back.
Speaker C:I would always return to myself and be more knowledgeable and meet more skills.
Speaker C:And I put all of that into a framework because I could see that one of my favorite courses that I did and was curious about was the Samurai.
Speaker C:And the more that I researched the samurai and realized I'd been practicing a lot of these tools over the 25 years, both in my shift career, in other careers that I had, I always did this.
Speaker C:And I was constantly searching for ways to ground myself, find my inner voice, et cetera.
Speaker C:And the samurai, the structure of the way that they are, was something that just sparked the light.
Speaker C:And so I decided to put it into a course for men.
Speaker A:I mean, you had me at samurai.
Speaker A:I mean.
Speaker A:I mean, that's.
Speaker A:If you're.
Speaker A:If every man in their psyche somewhere, they're going to embrace samurai.
Speaker A:Okay.
Speaker A:Just in general, right.
Speaker A:Especially if they're a little bit older and they grew up with, like, kung fu sundaes and stuff like that.
Speaker A:I mean, you're just going to gravitate towards that.
Speaker A:I'm going to this question.
Speaker A:I want to measure it up to me.
Speaker A:So when you coach men, what do they most need to hear, and what do they least want to hear?
Speaker C:There's sort of three things that I always say to a new client.
Speaker C:I always say, you're not broken and you don't need to be fixed.
Speaker C:Because immediately men tend to think that if they go and do a course or they go and do something at work, and it's not all I'm saying, something that I've spoken to that there's a problem, and they need to fix this problem.
Speaker C:And the second part is that if you do work on yourself and you go through moments of deep work, and maybe in the moment you're emotional, it doesn't mean you're going to break apart in the kitchen or break apart in a meeting.
Speaker C:It just means that in that moment, you were vulnerable, and that's where the deep work is.
Speaker C:The third thing I say is, I can handle it.
Speaker C:I can handle everything that you bring to our station.
Speaker C:And if I can't handle it, I won't leave you.
Speaker C:At that point, I will help you find somebody who can and someone who then best fits your needs.
Speaker C:So at any given point, you know that you don't need to be fixed.
Speaker C:I'm not going to tell you what to do.
Speaker C:You're not going to fall apart at the scenes because you start to do some inner work and then I can handle it.
Speaker A:Are you finding that it's easier to have these sessions with maybe, you know, younger men?
Speaker C:I specifically focus on midlife men, so men who are 35 and up.
Speaker C:And I really focus on, I mean I wouldn't say the second half of your life because it's so young, but I really focus on, on, on 35 upwards.
Speaker C:You know, I'm, I'm in that age group myself and, and so the relatability is a lot obviously easier.
Speaker C:I can't relate to a 15 year old and what they're going through in this current time, but I can relate to and can under understand and support, you know, a man who's 55 and going through his whole life at the point where he's, I've got everything I need financially, I have a great career, et cetera.
Speaker C:I'm just a little lost or I just don't know what I'm supposed to be doing anymore.
Speaker C:So the warriors course is very step by step rounded and discipline and the wisdom of the warriors traditions.
Speaker C:It's really broken down week by week into grounding techniques, toolkits, so that when you walk away every single session that you take, you have a skill that you can immediately implement.
Speaker A:Is there a specific career with these men that you typically run into?
Speaker C:Usually the men that I've worked with are very senior men, men that have worked either extensively as executives, management directors, solo entrepreneurs.
Speaker C:Yeah.
Speaker C:Or honestly just a man who's ready to grow and want to learn something new about himself and just more discovery.
Speaker C:It's really about when you're ready to do it, that's when the work actually begins.
Speaker C:And for me, with my course there is an initiation and if you don't pass the initiation, you can't do the one on one with me.
Speaker A:An initiation, what would that look like?
Speaker A:What is that?
Speaker C:You know what, I'll tell you.
Speaker C:For those that are listening, they can try it out.
Speaker C:It's called a qigong and it's a form of medication.
Speaker C:And I take each client who is interested in doing the warriors cast, which is a 12 week course, on an initiation in the beginning.
Speaker C:And if you've passed the qigong meditation, then I will accept you to do the course.
Speaker C:And the reason that I do that is during this meditation you actually experience in, in A short period of time, what you're going to go through during the course.
Speaker C:So it might be uncomfortable, it might be frustrating, it might be exhilarating.
Speaker C:You might hear things outside in the open, et cetera, that you haven't heard before.
Speaker C:You might be able to breathe and feel grounded for a moment that you haven't been able to do before.
Speaker C:So you go through all of these emotions in a very short period of time.
Speaker C:And when you come out of it and you and some of my clients will tell you, I taken CEOs into the middle of a park and told them to take their shoes and socks off.
Speaker C:And we in the middle of a park down at 30 minute qigong and they've come off and gone, wow, I never thought that I would be able to do that.
Speaker C:The frustration, this, the noises of the birds, it was crazy.
Speaker C:And then they would do the course and they would get so much value out of the course because they would be reminded of that short moment where they went to all of those things and they were ready to do this.
Speaker A:I'm so torn on this issue because I'm fully aware and embrace that the way things, a lot of the things that were done traditionally as men, you know, probably not the best.
Speaker A:Right.
Speaker A:You know, when you're talking about holding things in or you know, not communicating with your, with your spouse or your loved ones or whatever, I know that that's probably a little bit much.
Speaker A:But I'm also a little old school where, all right, I'm going to self reflect.
Speaker A:I have a buddy or two that I can bounce things off of and you know, and maybe I'm going to figure it out, but I don't want to put it out there.
Speaker A:You know, I don't want to share the, you know, I would never want to take my shoes and socks off like that.
Speaker A:Honestly, I would never want to do that.
Speaker A:And there's nothing wrong with me physically.
Speaker A:I just, I don't know.
Speaker A:That would be crazy for me.
Speaker A:But I also recognize it would probably be ultra liberating.
Speaker A:I can see that.
Speaker C:Yeah.
Speaker A:You know, I don't know.
Speaker A:It's a bizarre, it's bizarre for me.
Speaker C:I think what I have found, the conversations that I can have as a female with men is very different from a male coach to a male coach.
Speaker C:It's a very, it's a very different dynamic.
Speaker C:I and some of my clients who I coached have said to me, you're non threatening.
Speaker C:So it's this form of like, here's a female and yes, you're, you're making me do this meditation.
Speaker C:Whether it's in my home and.
Speaker C:Or whether it's outside, there's a.
Speaker C:There's a sense of trust in that moment.
Speaker C:And even though I do feel silly while I'm doing it, you're also not pitying me.
Speaker C:You're not giving me advice.
Speaker C:You simply are taking me through the path of a warrior.
Speaker C:And it's very important to go through this part.
Speaker C:It's very important to go through the dynamic of the hero's journey, which starts like kids would view this initiation into.
Speaker C:From being a boy to being a man.
Speaker C:They would do the departure, the.
Speaker C:There's something out there for me.
Speaker C:I need to go and explore.
Speaker C:And then they would go through the trials and tribulations, the initiation phase, and then they would return back to the village as a man and having learned all of these tools and lessons, et cetera.
Speaker C:So, yeah, for some men, you know, it is a case of this is a very new experience.
Speaker C:And at the same time, all I am doing is giving you a toolkit battle.
Speaker C:I'm taking you through week by week.
Speaker C:I'm teaching you the exact code of the samurai warriors, the exact code that's been around for hundreds of years.
Speaker C:And that's what I'm teaching you.
Speaker C:And I'm inputting thematic works, grounding work, shadow work into that so it's not this, woo, woo.
Speaker C:Let's figure it out.
Speaker C:Get in touch with our emotion.
Speaker C:I'm giving you history and tools that you can then implement into your life.
Speaker A:Chef Brett, you were shaking your head a few times during this, during this dialogue.
Speaker A:You grew up pretty rough New Jersey streets, and you've attained a position now over the years where you're running things.
Speaker A:You're listening to Chef Jeanine and you.
Speaker A:How do you see that?
Speaker A:You know, you're.
Speaker A:I can tell.
Speaker A:You're.
Speaker B:You're.
Speaker A:You're a manly man.
Speaker A:You know, you're.
Speaker A:We're all around the same age.
Speaker A:Um, and I saw you shaking your head a lot, like, in agreement.
Speaker A:Talk to me.
Speaker B:I mean, I'm a father, you know, I have two daughters, so.
Speaker B:And I have a lot of females that work for me.
Speaker B:And I always teach them that we're humans first and we should never have to work hard.
Speaker B:We're exiting out the fact that we're human beings and we're making somebody work harder than us and we're still equal.
Speaker B:We're just two different genders.
Speaker B:Should never put anybody through that.
Speaker B:When it's a passion that's driving them to be with You.
Speaker B:So for me is like, I deal with my staff, you know, my pastry chef.
Speaker B:I want her to be the best pastry chef.
Speaker B:So I'm giving her every tool she needs.
Speaker B:Right.
Speaker B:I'm not, I'm not like, holding her back from being the person that she didn't know she was because nobody gave her that opportunity.
Speaker B:They just looked at her, oh, you're good at this.
Speaker B:Do that.
Speaker B:And then they walk past them and then go to the next person and then focus on that person.
Speaker B:So I'm never going to do that to them.
Speaker B:And that happened to me as a male.
Speaker B:You know, I've been in the industry 25 plus years, and because of my background, nobody thought I was good enough.
Speaker B:That's what I felt because they never talked to me to tell me.
Speaker B:So I felt I wasn't good enough to be taught to be a better chef.
Speaker B:I didn't go to culinary school.
Speaker B:I didn't have these dreams.
Speaker B:But then when one person that was a church chef, you know, a person that's full about God, he came to me and it was like, I'm going to give you every opportunity you need, and you don't have to give it back.
Speaker B:This is my duty to you.
Speaker B: ned that from him is that was: Speaker B:So, yeah, as a father, it bothers me a lot to hear it, you know, and as a chef, I think you're not a chef, if that.
Speaker B:Anybody can cook, you know, but not anybody can lead people.
Speaker B:And my mentor said, we're all followers until we're capable of leading.
Speaker C:Just because you know how to cook well doesn't make you a leader.
Speaker C:That, you know, it's, it's.
Speaker C:You hit the nail on the head.
Speaker C:Because I've had some extremely beautiful chefs who have helped me become, you know, the, the pastry chef and the chef that I am today.
Speaker C:Like, they just really, just exactly what you said helped me to figure out that I am actually a good chef.
Speaker C:I, I can cook.
Speaker C:You know, I, I have the ability.
Speaker C:And, and even if I made the same mistake five times that I.
Speaker C:On the sixth time, I would get it right.
Speaker C:So people to know that there are incredible chefs like yourself out there that are willing to do the work.
Speaker C:And they are also the horrible one.
Speaker C:What I did know about the horrible one doing this work is that majority of the time they are just so burnt out and exhausted and underpaid and stressed that they really are on their last nerve themselves.
Speaker A:Brett, you had a rough upbringing.
Speaker B:Yeah.
Speaker A:And Janine, you know, I'm speaking to Brett, but I want you listening to this because I feel like there's a tremendous story in it.
Speaker A:You have a man who.
Speaker A:And I'm not going to tell your story.
Speaker A:You could tell your story.
Speaker A:Troubled youth didn't look good.
Speaker A:And then all of a sudden he found the kitchen.
Speaker A:Going from the gang life to Bib Gourman Michelin.
Speaker A:What kind of journey is that?
Speaker B:It's been a scary journey for me because it's been lonely.
Speaker B:You know, I've been doing this with so many different chefs for so long that I thought that if I put in the work for them to be successful, then they would see that drive in me and in turn invest some of their time in me to make me be successful.
Speaker B:Especially, you know, working with chefs that invite us to family functions and our kids are playing.
Speaker B:And you know, a year later I realized I'm just a robot with a battery in his back.
Speaker B:And as long as they can keep that battery charged, then I'm going to do great for them and never for myself and my family.
Speaker B:And I just couldn't be a father to three kids and not showing them that even when we're knocked down, if we stay on that right path, we're going to get to something.
Speaker B:And if it's what we're like rooting for and trying to get to when we get there, then we're going to be prepared for whatever happens when we get there.
Speaker B:It could be a great situation or a bad, but either way we're going to be prepared when we reach that, that goal.
Speaker B:So for me, it was like break away from everybody, you know, it sucks because I had to leave my family, you know, and go and be something somewhere else and then come back and have to leave again because, you know, the city didn't believe in me.
Speaker B:And so it's been a rough journey, you know, and it's the journey that I won't give up on.
Speaker B:And I have a 29 year old son that's watching me.
Speaker B:So giving up would be, you know, a failure as a parent.
Speaker B:Like not even as a chef.
Speaker B:It'd be a failure as a parent.
Speaker B:So I think of that and that keeps me grounded as a chef, like knowing that people are depending on me to give them great food.
Speaker B:And people are depending on me at the same time to give them positive reinforcement and growth, whether it be my staff or my family.
Speaker A:Jeanine, I feel like you would have something really interesting to say to this.
Speaker C:I'm sitting here deciding whether for the first time I actually share with you and what sort of the people outside of those that I chose to share this with about my history and share Bridge, you sort of given me the courage to share this because I've never shared this in 25 years.
Speaker C:But I know of struggle as well.
Speaker C:I don't know of your struggle and that sort of thing, but I know struggle really deep down.
Speaker C:And I know how food and cooking and those memories of being in my grandmother's kitchen, being in my mom's kitchen making cakes, my dad wandering in with a teaspoon and just going, mmm, tasting the food and they are rushing out.
Speaker C:Yeah, I know that.
Speaker C:So, so I'm going to share it.
Speaker C:I think.
Speaker C:I think if you are.
Speaker C:If you guys are okay for me to share a little bit of history.
Speaker A:Of course.
Speaker C:Okay.
Speaker C:Gosh, I'm nervous.
Speaker C:Okay, so my.
Speaker C:My family was murdered 25 years ago.
Speaker C:And I went from having the most extraordinary childhood that anyone could ever ask for as a kid to having nothing, nothing beyond zero.
Speaker C:And then having after that just a onslaught of constant people trying to.
Speaker C:To take advantage of me.
Speaker C:Whether it was family, whether it was people trying to deal with my parents estate, I just was.
Speaker C:I was constantly being taken advantage of.
Speaker C:And I put myself through chef school because that was the very last thing that my mother and I had done together.
Speaker C:We had a role involving in chef school.
Speaker C:And I put myself through that just to be able to do this one final thing that we had done together.
Speaker C:And this was the first time I experienced being harassed in a kitchen.
Speaker C:I was working in a five star hotel and I kept on being harassed by one of the executive chefs.
Speaker C:He would follow me into the freezer all the time.
Speaker C:And when you're 16, 16, 17 years old, and you just lost everything in your entire life and you're so broken and you're just trying to survive minute to minute, having all these constant ambush every day, all day was brutal.
Speaker C:And the struggle was really real.
Speaker C:And many chefs will tell you stories of how cooking saved them.
Speaker C:And I can honestly say that cooking saved me.
Speaker C:It gave me those memories that's kept them alive all of these years.
Speaker C:And I think that's why to the day, being a private chef is one of my favorite jobs in the whole world.
Speaker C:And I would do it all day, every day because it brings me back to those moments of family and joy.
Speaker A:And I appreciate you being so open and honest with your story, you know, and as you're saying it, I'm looking at you like I, you know, through the lens of a.
Speaker A:Like I have a 10 year old daughter.
Speaker A:And I just.
Speaker A:The idea, the idea that if my wife and I weren't here and then this little girl is out there.
Speaker A:I mean I am angry right now listening.
Speaker A:See, like thinking about this.
Speaker A:It's, it's, it.
Speaker A:People, people, people need to understand.
Speaker A:People have to understand that, you know, there's good in the world and there's evil in the world and you have to choose a side.
Speaker A:It isn't something that there isn't a gray area.
Speaker A:You have to pick a side.
Speaker C:Yeah.
Speaker A:And people who are, people who are opportunistic are disgusting and they're out there.
Speaker C:But you know, Carl, the thing I've got to say is that I made a choice from a very thickened and happened.
Speaker C:And I make this choice every single day.
Speaker C:That I choose to be kind and I choose to be the sensitive girl that I was even back then at 16 years old.
Speaker C:Like I have chosen kindness and love and self respect every single day for the last 25 years.
Speaker C:And this course that I created is 25 years of absolute personal slug work.
Speaker C:And to be able to be the person that I am today and to be able to, you know, survive in a world that is quite cool to sensitive people and it ships.
Speaker C:We are sensitive.
Speaker C:We put our hearts on our feet every single day.
Speaker C:And so it's not just a course of oh, cool, yeah, let's see if you can do this.
Speaker C:It's built from not only my own personal journey and struggles, but just my constant obsession with surviving.
Speaker C:Not only what I went through, but wanting to be a good person.
Speaker A:You're tough.
Speaker A:At least.
Speaker A:You know, I'm not even going to say on the outside you had to go through all of that to work in the food industry.
Speaker A:You did, you know, car sales, exotic car sales like you, you've done a lot of different things.
Speaker A:You've had your own businesses, you're a tough woman.
Speaker A:But everybody inside, I mean, there's three men here sitting at this table and every one of us had watery eyes as you're telling your story.
Speaker A:And it's the truth and I liken it to the fact that I know that chef is thinking of his kids.
Speaker A:I was thinking of my kids.
Speaker A:And I'm just like how do you.
Speaker A:And here you are.
Speaker A:And here he is.
Speaker A:Both of you chefs, you know, have this.
Speaker A:This, you know, to call them struggles.
Speaker A:You know, they're worse than.
Speaker A:Worse than just calling them struggles.
Speaker A:But let's just say there you went through your challenges, and you're both winning like, you've achieved something.
Speaker A:And a lot of people don't actually get to experience that.
Speaker C:You almost want to protect everyone else from what you went through.
Speaker C:You want to be able to put people in bubble wrap and just know that the horrificness that you've had to experience and the loneliness.
Speaker C:And people always ask me, why only men?
Speaker C:Why do you do this for men?
Speaker C:And I'll tell you, I relate to men on the basis of my pain, my struggle, my.
Speaker C:Or everything that I went through, I had to do it by myself.
Speaker C:I. I had to do it all by myself.
Speaker C:And I. I kept it in.
Speaker C:And, you know, somebody would.
Speaker C:I would say to somebody, I'm having a really hard day, and they'd be like, but you're so strong.
Speaker C:You're so.
Speaker C:You're so.
Speaker C:You know, you're so tough.
Speaker C:You're so.
Speaker C:Etc.
Speaker C:And I just would be like, oh, okay, I'm not allowed to have a bad day.
Speaker C:I'm not allowed to have are moments of confusion or weakness or not knowing really where I'm going.
Speaker C:And so I just started to keep all inside because I was so sick and tired of people telling me how strong I was and how brave I was.
Speaker C:And look what you've gone through.
Speaker C:I struggled a lot.
Speaker C:It was a very lonely journey and a very lonely path.
Speaker C:So I gathered all of these twins tools along the way, and I just kept obsessively finding new things.
Speaker C:If somebody told me to go and go to the Himalay Mountains and talk to, you know, whoever on the side, I would, and I did.
Speaker C:I did some crazy stuff to be able to learn the things that I've learned along the way.
Speaker A:Look, Janine, you can.
Speaker A:You can sit there and you could say, you know, I was tired of hearing people say how tough I am.
Speaker A:And the truth is, when you're in leadership, you don't have anybody to go to.
Speaker A:You might have one or two people that you can confide in.
Speaker A:The truth is, you have to absorb all of that.
Speaker A:I know I've been in that position when you have, you know, 10, 15, 20 people more than that, who look up to you, and you have to.
Speaker A:You have to provide whatever leadership and guidance and shield them from the other side of things that they don't know about in that business or whatever that situation.
Speaker A:It's daunting.
Speaker A:And who do you go to?
Speaker A:Really?
Speaker A:Who do you go to?
Speaker A:So you dealt with that man.
Speaker C:This is that point that you exactly said.
Speaker C:An executive level one CEO that I spoke to, he said to me at the level that I'm at, I have 200 staff underneath me.
Speaker C:At no point can I offload about certain things.
Speaker C:Not, not to my staff, not to my senior management, not necessarily even to my wife, because we interact with, with everyone's wife and if she says something accidentally, you know.
Speaker C:So I actually created a session, a single session called the offload session, where I have this confidential offloading session with CEOs where they will come on, we have an hour and they just talk about everything.
Speaker C:That's their need to offload.
Speaker C:They basically are talking to themselves out loud.
Speaker C:And we do something called eft tapping, which taps on all your meridian points or your pressure points whilst you're offloading this information.
Speaker C:And what that does is it helps you lower your cortisol, it helps you lower those pressure points and really helps you to just digest the information out loud to a sounding board that has absolutely zero effect connotations.
Speaker C:All you do is just relaying the information out loud.
Speaker C:And some of the guys who have done it with me have really said, you know what, just the fact that there's a sounding board letting me offload this information, letting me work through all of these things out loud, has been monumental in some of their decision making.
Speaker A:That's a big step for somebody like me, that's a huge step.
Speaker A:And it isn't that I'm the biggest executive or whatnot, I couldn't hold a candle to some of the people that you speak to.
Speaker A:But nevertheless, I mean, that's not an easy thing for a man to do, to open like that and do it.
Speaker A:And when you hold information that other people shouldn't have, whether it's your spouse or people in your company.
Speaker B:I don't.
Speaker A:Know, I die with that information.
Speaker A:There's stuff, I, I, I carry stuff around today that I've had in me for 20 years that I wouldn't, I still wouldn't share it.
Speaker A:I die with it.
Speaker A:I don't know, I, I think it's tremendous what you're saying.
Speaker A:I think it's, I really, it's definitely needed.
Speaker A:It's definitely needed.
Speaker A:I want to hear something from you.
Speaker A:You know, in, in light of what you shared, what propelled you to get into bodybuilding and even bikini fitness, I think that is The.
Speaker A:I think that is a testament to how tough you are.
Speaker A:Because who the hell would do that confidence wise?
Speaker A:Like you're, you're a, you're a machine.
Speaker A:In a good way.
Speaker A:I mean that like in the, in the best way possible.
Speaker C:Okay, so I'll tell you, there's two very frank points about it.
Speaker C:Number one was I honestly just needed to lift some heavy shit.
Speaker C:I needed to do that.
Speaker C:I needed to lift heavy stuff and I needed to get all of this pent up energy.
Speaker C:Sometimes it was rage, sometimes it was just all of the emotions that I felt they needed to go somewhere.
Speaker C:And I tried, obviously a lot of things and you know, therapy and all that sort of stuff.
Speaker C:But honestly, sometimes you just need to go and list some heavy shit.
Speaker C:And what.
Speaker C:I didn't understand that until I started doing it.
Speaker C:And I just, I was, I was naturally strong for some reason because I did sport my whole life.
Speaker C:But when I got into the gym and I left everything on that gym floor, every single session, not only did I start to feel better, but the confidence that I have never had, I started to gain it back because there was no noise in my head all the time because I was leaving it on the gym floor.
Speaker C:And I started.
Speaker C:That was the one thing I started.
Speaker C:The second reason why was because I wanted to be able to go into any store, Whether it was $5 or $5,000, put on a dress and feel beautiful.
Speaker C:And to this day, that is still my number one reason as to why I go to the gym, why I look after myself, why I look after my mental health, is because I want to be able to look in the mirror, put on a dress and feel amazing for myself, for no one else, just me.
Speaker A:I think that was the best answer that I've ever heard for anything ever.
Speaker A:Like, I don't know a better, I don't know of a better answer to any of that.
Speaker A:I have to say though, thank you.
Speaker A:You're choosing.
Speaker A:If you're looking for the douchiest of douchey people, like, you're going to all the best places for that.
Speaker A:I don't know.
Speaker C:Seriously, I've got to just share the story with you because people don't.
Speaker C:People will look at me and they will be like, oh, yeah, you know, you'd been pretty all your life.
Speaker C:What do you know?
Speaker C:And I think, you know what, it's so funny because I didn't wear a pair of shorts up until I was 30 years old, but 12 years ago was the first time I wore a pair of shorts because I Was so self conscious.
Speaker C:And I was so, I would, so I, I was sitting in my car in the parking lot.
Speaker C:I'll never forget the day.
Speaker C:And I, I, I decided I was gonna wear a crop top.
Speaker C:I never worn a crop top in my life.
Speaker C:And I thought, you know what?
Speaker C:Shit, Today's the day.
Speaker C:And I have never been otherwise all in my head, but I thought, today's the day.
Speaker C:I got out my car, locked the car, walked maybe 250 meters, went fast to my car, got back in my car and locked the door.
Speaker C:And I thought, I thought, okay, all right, guys.
Speaker C:Because I had this thing in my head where if I didn't have a sex pack, I had no right wearing a crop top.
Speaker C:That was my sword pattern.
Speaker C:So again I was like, you know, Janine, this is, she said, get out of this car.
Speaker C:Got out the car, walked to the elevator, was like, absolutely no way.
Speaker C:Went back to my car.
Speaker C:I must have done it two or three times.
Speaker C:And then eventually I was like, this is ridiculous.
Speaker C:Got out, went upstairs, went to train in a crop top.
Speaker C:For the first time, two people complimented me.
Speaker C:And I looked at them as if they had just spoken like a new language to me.
Speaker C:And then the next day I tried it for sure.
Speaker C:And I started to do that every single day so that I could build confidence in myself, build for sure awareness around the fact that I was wearing crop tops and shorts.
Speaker C:And that's how I started the career.
Speaker C:Then I did my first show and I remember thinking, what am I about to do?
Speaker C:I just started wearing shorts and then a crop top.
Speaker C:And now I'm on stage in front of hundreds of people in the bikini.
Speaker C:I must be going, this is it.
Speaker C:This is my final days.
Speaker C:I've lost.
Speaker C:And then I carried on and I won the USA championship and I went to the world and I did the the UK and, and then I got offered magazine covers and I was on the COVID of playboy at 38.
Speaker C:And you know, it being all while being a pastry chef, I'll, I'll add.
Speaker A:Okay, wait a minute, hold on a second, hold on.
Speaker A:So I had notes, obviously, I have a whole list of all the questions are out the window.
Speaker A:We've gone off the rails, but in the, in the best way possible.
Speaker A:You are full of confidence now.
Speaker A:And yes, it's incredible.
Speaker A:I mean, I feel like, sincerely like I feel.
Speaker A:And I'm going to talk for these two guys here.
Speaker A:The feeling is we just experienced your story from Tragedy to blossom and it's really beautiful.
Speaker A:Like, really.
Speaker A:I am congratulate from my Heart congratulations to you.
Speaker A:Because not everybody gets to, you know, finds the finish line.
Speaker A:And not that you're at the finish line, but you're.
Speaker A:You're on.
Speaker A:On path to that.
Speaker A:And that's amazing.
Speaker A:It really.
Speaker A:I mean, it really is amazing.
Speaker C:There is something that Olympic athletes use, and.
Speaker C:And it's a saying that I've heard over and over and over again, and this is what I would say to every single person listening, is that you have to learn to embrace the suck.
Speaker C:So those moments that are really difficult, those moments that challenge you past your breaking point, you have to lean in.
Speaker C:Don't lean out.
Speaker C:Just lean in.
Speaker C:Just be like, okay, we're in a storm.
Speaker C:Amazing.
Speaker C:Let's go.
Speaker C:And you just gotta.
Speaker C:You just have to lean in, and you have to embrace the suckiness of that situation, because as soon as you lean in, then you lean into yourself, then you lean into your strength, and you lean into the things that you don't know, that you already have inside you, and you figure out stuff about yourself that you didn't even know were possible.
Speaker A:That's a mic drop right there.
Speaker B:Mm.
Speaker A:Janine, honestly, this is the first.
Speaker A:This is episode, I think, 174 for us.
Speaker A:And I am.
Speaker A:I don't even know what to say to you right now.
Speaker A:And.
Speaker A:And.
Speaker A:And I don't mean that like, there's nothing like, not in a bad way.
Speaker A:Like, I genuinely appreciate your openness on this program, and I speak for the.
Speaker A:For the gang here.
Speaker A:I mean, we were.
Speaker A:Had watery eyes 10 minutes ago.
Speaker A:Like, this is the truth.
Speaker A:You know, here I am sharing that to.
Speaker A:To a whole audience, too.
Speaker A:Look at that.
Speaker B:See?
Speaker A:Look, Janine, look what you did.
Speaker A:Look what you did to me here in.
Speaker A:In.
Speaker A:In 45 minutes.
Speaker B:Crumb.
Speaker A:I'm crying online.
Speaker A:I'm crying on my podcast.
Speaker A:Okay?
Speaker A:I. I'm gonna go take my shoe.
Speaker A:I'm gonna take off my shoes and socks.
Speaker A:I'm gonna walk outside.
Speaker A:That's what I'm doing.
Speaker A:I am going to do that.
Speaker B:We're going in the backyard.
Speaker A:Do it now.
Speaker A:Oh, Lord.
Speaker A:Brett, what I think is really interesting about Palm beach meets is that you're the only Kobe certified organization in the States.
Speaker A:You and your team decided that.
Speaker A:That you're not going, you know, just.
Speaker A:Just meat.
Speaker A:You're doing Phillies and you're doing wontons, and you're doing all this with.
Speaker A:With the baddest meat on the planet.
Speaker A:How come?
Speaker B:Because it already has a stigma that only rich people can eat it.
Speaker B:And food isn't just for rich people.
Speaker B:Culture is food.
Speaker B:Food is culture.
Speaker B:So I think if you make it able for everybody to eat it, then we can eliminate that thought that, well, I'm not a millionaire.
Speaker B:I can't sit and have a steak that people sell for a thousand dollars.
Speaker B:A steak which is, could be outrageous because it shouldn't be sold like that.
Speaker B:But you know, this is what it is and why we chose to choose the educational path of selling wagyu to everybody versus just having a fancy restaurant that strictly sells wagyu.
Speaker B:A normal family can't walk into a regular wagyu restaurant and have dinner, but they can walk in Palm beach meats and have a Frito pie with Frito chips and wagyu chili for $10.
Speaker B:And then they can understand and taste it and now they can relate to it and go back to a friend or a family member and say, well, I had wagyu and I didn't pay 30, $40 an ounce.
Speaker B:I actually got a full eight ounce burger for $20.
Speaker B:And so for us it's more of educational because everybody's been lied to.
Speaker A:But you're also selling the meat from the store.
Speaker A:Yeah.
Speaker A:So the truth is, truth is, yeah, you're giving it away a little bit on the low key dollars, but you're bringing it back.
Speaker A:They're buying, they're buying.
Speaker B:Stakes in the case.
Speaker B:Yeah, we have everything from very smart zabuton, which is a Denver state cut, which would be like that meat is called zabuton.
Speaker B:So we, we sell that in the case.
Speaker B:We sell filet mignon from Australia.
Speaker B:We'll sell a 4 or 5, which is probably your lowest marveling score in Australia, but it can go all the way to nine.
Speaker B:Plus we got whole briskets that we sell to people and they actually come in and buy the whole brisket and then they go home and smoke it.
Speaker B:Or they'll buy whole pecanias and take back whole, whole tomahawk racks.
Speaker B:You know, like we have them, we dry age things.
Speaker B:I have 71 day old ribeye bone in nobody's important bone in Japanese.
Speaker B:We do everything that people don't do.
Speaker A:Is that overkill?
Speaker A:Hold on, let me preface something.
Speaker A:I am all about the wagyu.
Speaker A:I am all about the dry aging.
Speaker A:But is that too much?
Speaker A:Is it, is it too much to do both?
Speaker B:No, that's what, that's what we thought at first until we started diving into it, where aging wagyu inside of its own tallow, like making whole pots of tallow, dropping the wagyu in it, put it in inside of the age of 40 days.
Speaker B:And so from that, like me, I was just, how do I create off of the pellicle?
Speaker A:Right.
Speaker B:So 71 days made sense for us because I need that funk.
Speaker B:That funk is going to create a perfect oil for me to make popcorn.
Speaker B:So I'm looking at certain things of the future, of what it can be versus what it is today.
Speaker A:Yeah, but that's got to be.
Speaker A:That has to be ultra, ultra dollars.
Speaker A:Big money on that.
Speaker A:Any of that.
Speaker A:Anything.
Speaker A:If you took uppers and dry aged uppers, it's going to be hella expensive anyway.
Speaker B:Yeah.
Speaker B:So the Tomahawk, the steaks, like 300 a steak.
Speaker A:Yeah.
Speaker B:When it's dry aged.
Speaker B:But if you're a meat connoisseur and this is what you like, and you know, one shot, one time, you know, it's like, I wouldn't say, I'm gonna go out, you know, and buy a $300 steak.
Speaker B:That's why the concept of us making everything so approachable to the average family is so important for us.
Speaker A:I think what you're doing, what you just outlined is brilliant.
Speaker A:And congratulations to Jeanine.
Speaker A:Do you hear this?
Speaker A:I mean, how are you?
Speaker A:You have your culinary chops.
Speaker A:What are you thinking about this?
Speaker C:All I know is that I want to book a flight and come have one of those immediately.
Speaker B:You're more than welcome, sir.
Speaker C:So good.
Speaker C:I'm starving.
Speaker C:On the scene after this conversation.
Speaker C:Okay.
Speaker A:I mean, that's what we're.
Speaker A:The main aim is, is to do that.
Speaker A:And I love getting little DMs and texts about, oh, man, you're blowing my diet, man.
Speaker A:Stop what you're doing.
Speaker A:I love that.
Speaker A:I love it a lot.
Speaker A:Janine, what is up next for you?
Speaker A:I know that you on a.
Speaker A:You're on such a beautiful path for your life.
Speaker A:Where are you headed to now?
Speaker A:What's next?
Speaker C:Quite a few things I really want to get into.
Speaker C:So today's conversation is probably one of the biggest fears that I've had in talking, in doing motivational talks and in just sharing my story.
Speaker C:And it's really a space that I want to get into.
Speaker C:It's really a space that I've been thinking about for, I could say a decade.
Speaker C:And I've done talks here and there in South Africa, but it's really a space that I'm super passionate about in doing corporate talks and in doing motivational talks while weaving in some tool from the samurai.
Speaker C:It's a real big space that I would love to get into.
Speaker C:Secondly, I'm doing my course which is available either you can go on the website, it's a remote course, you do it with me one on one, and there are other small sessions that you can do on there.
Speaker C:And I just started the research and development phase of a project that I'm working on within the hospitality space.
Speaker C:It's.
Speaker C:It's.
Speaker C:I don't want to say too much because I'm still in the beginning phase of it, but really is something that I'm very excited about with regard to the hospitality industry.
Speaker C:So if anyone is of your team or anyone that you know is listening, that can help me within the hospitality space, either being in the hotel industry, operational, that sort of space is really where I'm just currently asking questions, learning, getting research for this project that I'm building.
Speaker A:I'm sure that we have personnel that we can connect you with.
Speaker A:You know, another thing that we could do, Janine, is to bring on to bring you into our trade show space, you know, speaking and whatnot.
Speaker A:And we're very connected on the business to business side of things, so I think there's a lot to do.
Speaker A:Listen, guys, let me just say something.
Speaker A:You both are two spectacular people, and I sincerely appreciate both of you being on this program today and the capacities that you were.
Speaker B:Thank you.
Speaker A:You're very welcome.
Speaker A:Ginny, you're chef.
Speaker A:You are amazing, both of you chefs.
Speaker A:All right.
Speaker C:Thank you.
Speaker A:You're very welcome.
Speaker A:Brett, how did we find you on the socials?
Speaker B:Oh, man, my social is Ross bj.
Speaker A:The chef for that.
Speaker A:Janine, how do we find you?
Speaker C:Janinepazar.com Spell the last name.
Speaker C:The whole thing is J A N I N E P E Z A R R o dot com.
Speaker A:Beautiful.
Speaker A:John, as always.
Speaker A:You're doing mad things in the with the camera, you guys, great episode.
Speaker A:Love you all.
Speaker A:We r.
