Chefs Laura Lipoufski and Jason Williams: Stirring Up Kitchen Camaraderie

Gather 'round the chef's table as we cook up savory stories and dishes with the one and only Chef Laura Lipoufski, and give a warm kitchen welcome to Chef Jason Williams. 
Our conversation simmers with the essence of hospitality, focusing on the collaborative heart that beats within the walls of every successful eatery. We talk shop about leading with inclusivity and the holistic approach that flavors our leadership, seasoning our teams with trust and mutual respect. Embracing change becomes a recurring theme, as we recount times when stepping into new roles stirred more than just pots, but also the bonds that sustain us through every service.
As we plate up the final course of our culinary dialogue, we chew over the impact of automation and AI on the food industry, from pizza vending machines to robots that might just be angling for our aprons. We tackle the unique puzzles chefs face in healthcare, served with a side of heartfelt connections made over meticulously crafted meals for those with special dietary needs. And before we turn off the burners, we relish a sweet reunion with Chefs Laura and Jason, remembering that the most important ingredient in any kitchen is the relationships we nourish along the way. Join us, Chef Massey at the helm, as we feast on these stories and more—because every meal has a story, and we're here to savor each one.

Thank you Chef Laura and Chef Jason!!

Thank you to our listeners!!

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We are not responsible for any losses, damages, or liabilities that may arise from the use of this podcast. This podcast is not intended to replace professional medical advice. The views expressed in this podcast may not be those of the host, guest or the management. All right reserved under Chef Sense Podcast and Chef Massey, LLC.

Transcript

Chef James: 0:01

Service. Hey everyone, welcome to Chef Sense. I'm your host, chef Massey Alright, so welcome back to the podcast, Laura. Chef Laura Lipoufski is back. I am so excited. Yes, and we've got the wingman. That's right, chef Jason Williams, so good to see you again. How long has it been? Like five, six years, about five years, yeah, yeah, forever.

Chef Jay: 0:36

We're getting older right.

Chef Laura: 0:38

Yes we are what's up?

Chef Jay: 0:39

with that.

Chef Laura: 0:39

We're feeling it.

Chef James: 0:40

Oh my Lord. So yeah, no. So what have you guys been up to? How are you doing, Laura?

Chef Laura: 0:46

I'm doing good, you know I'm just. You know killing it at work. You know doing the same thing and then getting in the grind. You know we've had, we've got holidays, you know that are coming up like St Patrick's.

Chef James: 0:56

Day this weekend, so.

Chef Laura: 0:57

I'll be in there tomorrow doing all the corned beef. Yeah, making my soda bread, oh yeah.

Chef James: 1:03

Oh, I love that. Yeah, that's great. Yeah, no, that's awesome.

Chef Laura: 1:09

Then we've got Easter coming up, so we're getting ready for some big holidays? Yeah, in a new menu coming up for spring and summer that's going to happen and that's huge, that's huge.

Chef Jay: 1:16

Yeah, yeah, you know how that is, oh yeah, setting that stuff up.

Chef James: 1:20

You know it's funny because so many times I think when we're doing these seasonal changes and we really, as chefs, we should, that's part of our DNA, that I think we need to have that as a part of us. And there's some places where they don't, you know, they stick with the same menu. But I think really pushing ourselves to do these seasonal changes, you kind of like can reinvigorate some things and like go through some new ideas and get the team involved.

Chef Laura: 1:47

Yeah, yeah, so you know Food trends, you know Absolutely, are we changing?

Chef James: 1:51

Yeah, absolutely Jason. In your background, you know, since you're kind of new to podcasts like being in the industry as many years as you have like, what brought you into our?

Chef Jay: 2:02

world High school. I took in a high school culinary arts, didn't really know what I wanted to do and I'm like, well, I don't want to do office work, I need to be used on and like constantly busy and do something without being bored. And so I did that for about three years in high school and then when I graduated I was like, oh, I got to be serious now. I really want to do this and I had an opportunity to go to a trade school for a year free and get my certification there and did that. And then came back to the Berkshires and started like doing like a hotel here and there and doing work, and then okay, and then ended up where you two were.

Chef James: 2:43

Yeah, and that was Cain.

Chef Jay: 2:44

Ranch.

Chef James: 2:45

And you know I have to say just so you guys all know Chef Laura was the executive sous chef there with me and in prior to my time and, as you've heard before, it was so essential to the foundation of supporting that kitchen and really worked her way through all of the departments. But you know Chef Jason being in there with him, you know we've been together. I mean that was I was five and a half, almost six years there Chef de Partis with you and you know we were a full brigade kitchen and I really just enjoyed working with both of you so much. You know there were times you and I would be. You know we're rolling with the operation, you know, and the sous were off and we were jamming together and I just you're just awesome. Yeah, it was fun.

Chef James: 3:32

You know, and we pushed through quite a bit. So just so you guys know the history of that. And you were at the ranch for how many years? 21 years, 21 years, and that's just amazing. And, laura, you were About the same.

Chef Laura: 3:47

Okay, I was okay when I started there. Jay was there. Yeah, you were just a line cook.

Chef Jay: 3:53

We were a week apart. You started first and then I started a week after you.

Chef Laura: 3:56

Yeah, yeah, so we were there together, yeah.

Chef Jay: 3:59

I wasn't even a line cook at that point I was like salad bar pantry, you know the grunting stuff at the beginning.

Chef James: 4:06

And you work your way out. I mean and that's amazing, we were young, we were at 20.

Speaker 4: 4:11

I was 21. 21. Yeah, I think I was 24. Yeah.

Chef Laura: 4:15

When we first started there and the big shop was like in the middle near the main kitchen.

Speaker 4: 4:20

It was all part of the main kitchen.

Chef Laura: 4:22

So the big shop was just those two rooms and you know we had to make it happen in those two rooms.

Chef James: 4:27

Right.

Chef Laura: 4:29

And then, through working there, I helped. It was Barry Korea at the time.

Speaker 4: 4:32

Oh yeah, Barry.

Chef Laura: 4:34

I helped him and we created the big shop that's now down in the basement, which is a nice bigger operation. You can do breads down there, Right, and then the deck ovens. You know it's an actual like bake shop. So, I was there through all that transition, which was a lot of fun and it was a lot of experience too, to see how that all came to fruition.

Chef James: 4:56

Well, and I mean there couldn't have been a better person for any of the change. I think that that kitchen ever went through. I mean to be honest with you Thank you, jim, you know, and just so complimentary.

Chef James: 5:07

Yeah, absolutely. I mean, you know, when I look at that, you know, at Canyon Ranch. So it was an all in, it's an all inclusive model, and you know there are multiple outlets. There are, you know, lunch, lunch and learn. I don't know if they still have it. So, guys, correct me, it's been a you know about six years since I've done there. But you know we had lunch and learn in our demonstration kitchen. There we had our larger dining room and then we had our farm to table, which I think is called rebel now, but that was a remodel that we went through, and a very large, and out in cafe Jardin, outside.

Chef James: 5:46

So and the employee cafe and employee cafe, which we remodeled as well. So there were a lot of things that all of us as a team, you know, had gone through and, honestly, I mean I I really enjoyed all those changes and I know it was really hard on us. I mean, as all of you guys, I mean, how do you feel in that brigade? I mean, what was that like for you working in that? I mean, because communication is key, yeah, and I know I'm not perfect, but you know, I did everything I could, you know, and Laura, that's where you and I had that A and B relationship, where, you know, we shared a lot of those thoughts and those concerns and shifting the team, because, as a chef, it's very easy to go into these things and go this is the way it is, this is how we're doing it.

Chef James: 6:33

I don't operate that way, you know, and it's important to get your insight, your insight, you know, am I seeing everything? Yeah, I'm very experienced, but, again, I think that's where this communal existence and leadership, coming from my indigenous side, is that you have to guide and protect the people at all times. And, you know, even though and I've said this before you know, the warrior learns it's knowledge between the ears to be the best advocate someday and a protector at that time, but an advocate as a leader as you move up to gain that wisdom. And when you become that leader or wisdom giver, one or the two of the tribe, you really you never forget what it takes to be a warrior right. So, as a chef, as you move up, whether it's a small brigade or large, you should never forget what it took to run the pantry, to be on the dish line, to do those things.

Chef James: 7:38

And you know you and I have talked about that too is like as we come in getting that you know there's 21 years or those years of experience that we've all come up in the industry. I know it's a long time, but it gives you the wisdom to get through those battles, to win the war. You know. And but how is that for you guys? I mean, in working through all those things.

Chef Laura: 8:04

Well, there's a lot of personalities.

Chef James: 8:05

Yeah, we talk about that now you know, and I'm so blessed

Chef Laura: 8:10

to have been able to work with Jay as long as I have.

Chef James: 8:12

I mean, you guys are great together.

Chef Laura: 8:16

We're like work husband and wife, you know.

Chef Jay: 8:18

Yeah, it works that well I was you know, honored to be able to work with her again. And when she called me and said, hey, got this position, would you like it? And yeah, it was very scary for me to leave something that I was comfortable for 21 years Right Going into a totally different atmosphere, a nursing home, and yeah, didn't know what I was getting myself into but I was like I'm gonna try it and see how this goes.

Chef James: 8:40

Yeah, you've always been great to put yourself in and put say I got this.

Chef Laura: 8:47

You know, and I know it's not easy, but that's why I wanted it, because I was like, oh yeah, I was going through a little bit of a rough spot there. I had, you know, a cook that I was having some troubles with, so I like needed some of my old blood you know, like I need Jay, Right, Like it just collects.

Chef Laura: 9:05

I need Jay, you know, because it's like he's laid back, but he's intense too when he needs to be Yep you know and he you can talk to anybody in any kitchen, front of the house, back of the house, wherever, even in the facilities that he's worked in Most people 98% like Jay.

Speaker 4: 9:22

Yeah, absolutely, he doesn't have enemies. No, whether true or not.

Chef Laura: 9:26

I don't know.

Chef Jay: 9:27

Okay, good. Right yeah he had an enemy as a paper for that one.

Chef James: 9:34

Sure there are Okay 99.5%.

Chef Laura: 9:35

Well, nice, but you know it's true, and you know that carries out to the guests too and the residents. You know it's like they love him. You know, and I know that, and it's like you know you're only as good as your team.

Speaker 4: 9:49

And it's like you know me.

Chef Laura: 9:51

I want to be the best, so I need the best. Yeah so you know I had to get the best, so I think we're there, you know we have a great team you know and we have like a lot of mixed personalities, more than I think we've ever worked with.

Chef Jay: 10:06

Well, we're a smaller kitchen. We're all closer together, yeah. There's no like separation, like one big room, and you're like all right, I have to see you every day.

Chef James: 10:18

Yeah, I can't seem you to demo, right, yeah, yeah. Flashbam oh wait, you sent me what? No, you sent me.

Chef Laura: 10:27

Yeah, you know, and that's funny that you talk about that, because working at the ranch that was, I think, the funniest thing was every morning it was awesome live.

Speaker 4: 10:36

This is.

Chef Laura: 10:36

Jay and I in the morning, and usually Tom. And you know there's always a call out or something, and he's like who's going where?

Chef Jay: 10:43

I remember you going around the corner looking at me and I'm like no, I'm sorry, we got to change things up.

Chef Laura: 10:54

Yeah, when you came around and you knew what the schedule was, and then you see everything's all upside down in backwards. You must have been like oh, somebody called out. Oh yeah. So yeah, it's like who's on first, who's on second, who's going there, you know, because it's like we still had to make the whole thing happen.

Chef James: 11:08

Yeah, even though you're down one person yeah. Yeah, well, and we had a. You know it's a. Again, it's a complete 100% from scratch. You know it was a part of the vision, you know, and that's how we were able to control this world around us. That is this complex ag system, industrial food system, where we could make sure that we were.

Chef Laura: 11:29

I was just thinking about the mayonnaise.

Chef James: 11:33

Oh yeah.

Chef Laura: 11:35

You know, we even made our own mayonnaise.

Chef James: 11:36

We did Pickles.

Chef Laura: 11:37

Yes, you know salad dressings and this was Jason's biggest struggle, like he would go in the back and see what the inventory was on those yeah. Again.

Chef Jay: 11:46

Yeah, nobody made the hummus Well.

Chef James: 11:48

I mean you're making gallons of it. This isn't, like you know, two gallons. I mean you're loading it up, yeah.

Chef Laura: 11:59

Oh man, so that was always a struggle in those soups in the big.

Chef James: 12:03

Again you being driven and kind of going back to Jason, I'm not trying to put you on the spot, but but I think being proud and inspired by you too is that you're always willing to take that challenge on, or if something is a mess or whatever, you're stepping right into it. Yeah, and that's not easy for any one of us. I mean it's like it's got to get done, let's get a list.

Chef Jay: 12:25

Let's make it happen. Gotta get done. It might say. You know, have a good attitude about it, get it done Right. And you, just, you know, make it happen.

Chef James: 12:31

Well, and you, but also you, you're, you're great about going right into demo. And again, that's another thing I was like that's so awesome for him, it's, it's great for any one of us. But you know, going into that and not everyone is comfortable with being on the spot in front of people. I mean, you know you're looking, 20, 30 people, it was.

Chef Jay: 12:53

it was very stressful for me and challenging, but I would, I would hold myself. You know you have to try at least Right. You know you can't. You know, let yourself down if you don't try. So I would get stressed out and before I went and did it and but after I did it I was like, wow, I really did a good job. Yeah, they liked me and that kept me going to do it again.

Chef James: 13:14

Yeah, I got the old endorphins going, yeah, yeah, because it feels good. I mean you're like hey, I can do this and you do do a great job with that.

Chef Jay: 13:21

You know, what I liked about that was that he is on one on one with people, or two people in the class or three right 30 people talking to them. That was just kind of awkward, but cooking hands on was pretty fun yeah.

Chef Laura: 13:36

Yeah, and the questions where do ramps come from?

Speaker 4: 13:40

Yeah, yeah, right, constant questions, oh, all the time. You know you need to be knowledgeable, yeah, and there were sometimes.

Chef Laura: 13:46

You don't know the answer.

Chef Jay: 13:47

And right you know you're standing there and you have to come up with something like I call it, stumped the chef because they would want to see if you had the right answer and if you did, they would call you out on it and you'd be like, Are you? Playing with me right now.

Chef Laura: 14:00

Yeah, yeah, yeah. My whole thing was always like, so I'm going to get that answer to you at the end.

Chef James: 14:05

Yeah, right, yeah, give me a minute.

Chef Laura: 14:07

Google.

Chef James: 14:08

Yeah, google University yeah.

Chef Laura: 14:11

Because we don't know everything. No, no, not at all we love to read the food lovers companion and think we know everything and every ingredient. Yeah, there's always something.

Chef James: 14:19

Well, and in kind of where our industry going, I mean, as we keep on going after these trends. I mean, what do you guys think about like some of the food trends and yeah, some of them, it's like they get the big, like flare up like the whole sous vide Right. Right.

Chef Laura: 14:34

Poll, and that's still present. But, it's starting to pull back a little bit and they're going back to the old school. You know cooking techniques. I just feel like classics are just always the way to go.

Chef Jay: 14:45

Yeah, Go back to that and you're, you know you're always golden.

Chef Laura: 14:48

Yeah yeah, everybody loves a classic, right.

Chef James: 14:51

Yeah, no, very, very true. Looking at the industry too, I mean I know we've dealt with, you know, the big, I guess the big transition with COVID of the mass exodus, you know, and the other thing too, I mean it's we're kind of dealt with. You know staffing levels and concerns, you know. Looking at now AI, you know you guys have heard me talk about that, but you know even like restaurants that you know, like Cali Express, that's almost 100%. You know AI with even facial recognition, right, you know it's like oh geez, and you ordered the burger such and such, and you know, just hit this, agree, we've saved your credit card information. It's all done, you know, and out three minutes it's done. So it's kind of crazy. What do you guys think about all that?

Chef Laura: 15:41

It's pretty amazing. You know, even in the cities like I think they have I'm not sure I think it was New York City where they have these actual like vending machines, but they it cooks for you like it will make the pizza for you inside the little like cubicle, yeah, and it's like wow, yeah, oh, yeah, it's just, it's blows your mind, but it's correct because you know it's taking away from you know a chef or a cook.

Chef Jay: 16:06

And you know a job.

Chef James: 16:08

Well, that's the thing you know and also with some of the AI or the robotics I think Miso Robotics is one of the groups that is. You know it's doing these things of turning the burger, the fryer, the this or that, and then now you know humans were putting the final touches on things, but then now it's going on a robot on a tray and out to the table, right, so it's. It's kind of a crazy time for us.

Chef Laura: 16:34

It takes away all the human part, you know, because that's the most comforting part, like that's what we like, you know, you like to, you know, integrate and be with humans, you know.

Chef James: 16:43

Well, and that's, it takes the artist out of the picture. And I, and even when you look at AI now, I mean they're starting to formulate the ability to do you know famous artists and testing that, wow, you know of.

Speaker 4: 16:56

Like Music too, Right, music too, and that's, it's affected by it, right?

Chef James: 17:02

You know, and it cuts you out, Right? I mean it's, it's pretty crazy yeah.

Speaker 4: 17:06

I mean, it's it's like you know, obviously, that it can be used as a tool too, but I feel like with music it's, you know, parallel to food in a way. Yeah, there's processes of creating music where you know you can have AI finish the music for you, right, or you can have AI master or mix or like you know.

Chef James: 17:27

Yeah Right, a menu, yeah, and it's a great opportunity to kind of pull some of the artists out of it. I mean, you know, hopefully we can kind of circle back on that and make sure that we're not, you know, taking too far away. But yeah, I just thought I would ask and see what you guys thought.

Chef Laura: 17:42

I think, when it comes down to it, I think all of the reasoning behind all of that is money. Yeah, you know, and a little bit of greed, you know and it's and I really think that's why it's gone as far as it has and that's why it will continue.

Chef James: 17:55

Yeah.

Chef Laura: 17:56

Because that drives most people.

Chef Jay: 17:58

Yeah.

Speaker 4: 18:00

Well, it sure does, you know.

Chef James: 18:02

We're saved the dime, that's right, yeah, see more and more, and that's stuff with you know, with these companies and everything you know. What do you guys think about, like our food system and kind of some of these things coming to fruition of you know, the box brands and yeah, you know I'm not a big fan. I, you know I enjoy whole foods.

Chef Laura: 18:22

You know, that's what I always just come down to is you know, when we develop menus and stuff like that, it's just try to just go with whole foods, like I don't like the whole processed foods and what it does to our, our bodies. I mean, it's not it's not good. There's. There's things that they put in those foods that, like, they don't even approve in other countries. Right, I mean doesn't that make us wonder as a society, Like why am I eating this? Yeah?

Chef James: 18:46

Well, and that's interesting because, like in in Mexico, they're working on, you know, their food system, where their healthcare program is much different than ours here in the United States, so it's connected, you know, to the government.

Chef James: 19:00

So they're realizing that at some point these issues are going to cause a future problem, whereas here there's an avenue for making money off of it, and I think that's kind of tragic. You know, as I've talked to you know, dr Nessel and some of these others, that it's kind of an unfortunate situation. And I think that's where, looking at our food system as a chef, and I've said, you know you're that storyteller on the plate, you know what you're giving people to nourish themselves with. You know, and I think even the large vendors, they recognized it and they're starting to kind of try to put that in their portfolio of who their you know manufacturers and products that they're bringing in. But it's just, it's still a really murky situation. Yeah, and it's kind of it's too bad, you know, comparing same companies from here to abroad. You know it's the ingredients are much less.

Chef Laura: 19:54

Yeah, and it's not. It's really not cheaper to buy those products.

Chef James: 19:58

It's actually more expensive.

Chef Laura: 20:00

But what's easier is the labor behind it.

Speaker 4: 20:03

Right.

Chef Laura: 20:04

So I think a lot of people steer in those directions because, you know, even if it's the mom at home with the dad, they just get out of work and it's just easier to buy something from the frozen food section and pop it in the microwave.

Chef James: 20:15

Yeah.

Chef Laura: 20:15

And it all makes sense, but it's full of chemicals, you know, and it's not good for us.

Chef Jay: 20:21

And there's a flavor in the taste.

Chef Laura: 20:22

And it doesn't taste good. I mean you make a quick stir fry I mean, what's that? Take Ten minutes, you know. And then if you buy a healthy choice, you know those ones.

Chef James: 20:31

I've had. They're right yeah.

Chef Laura: 20:33

And you pop that in the microwave and if you taste them side by side you probably would have paid. You paid more for the healthy choice than you have just to whip together a little stir fry for one person Right. And the taste difference is so different. Well, it really is. It really is.

Chef James: 20:48

And that's where you can control it by making your own meals. But it's hard for people to do that, you know, nowadays. Yeah, hopefully that can kind of shift over time back when you guys are going in. What is your challenge in a kitchen? What is kind of like, what are the things that you guys kind of get frustrated about? That always kind of pop up to you, and how have you worked over time to resolve those things?

Chef Jay: 21:13

Just everybody being on the same page. Yeah, and you know, working together as a team, working together as a team.

Chef Laura: 21:18

You go right to that every time. You know and I mean you know you punch the clock, you're here to work, I mean you know it's not your job.

Chef Jay: 21:26

I don't accept that you know, you hear that everywhere, though that's not my job.

Chef Laura: 21:30

Yeah, yeah.

Chef Jay: 21:33

Take that out of the equation and, just you know, come in and say what can I do, Right, right.

Chef James: 21:39

And I mean I have to be honest, that is one of the things that kind of drives me nuts because you know, on one side I understand you don't want to be taken advantage of and you shouldn't.

Chef Laura: 21:48

Absolutely.

Chef James: 21:49

But on the other side of it, I'm not going to be where I'm at today if I didn't go through what I did then, meaning the willingness to step in and do and to take on. I mean, you kind of find out, you know what you're made of and I think again there's a fine line there but I think is human beings, especially being new in the industry or youthful. I think it is important to kind of get the, you know, a little bit test of the fire and because I think that you end up once you start skipping things, it's just like anything. Once you go into this, you know, to the battle zone, you know you don't have all those cards in your deck yet, right. So when you start the process and you work through these levels, you're able to kind of build that much quicker and have a much smoother resolution and probably help your stress level, cause, as we know, it's one of the most stressful career paths in the world.

Chef Laura: 22:51

Yeah, I mean we're lucky as a team and, like, we have a great dietitian who controls the menus and she's very into whole foods and healthy, fresh food for everyone. So we're lucky in that aspect, cause there's some that are not as good. She's very good with that and she listens, she goes and talks to Jane.

Chef Jay: 23:13

She'll ask me what your opinion is. What would you like to see and what works for you? Yeah, cause coming from a kitchen where you have 30 chefs, other cooks and chefs to coming into a kitchen where I'm the only one cooking and it's like, oh, I have to make sure I'm doing all this correctly, and she's like making sure helping me out with the menu, and there's a lot of times where I'm like this isn't working for me, right, can we fix this? Yeah, and she's all aborted about helping me figure out that.

Chef James: 23:43

And that's the other side of our family created with healthcare, which you guys are working in, and it's hard. I mean people don't really realize that sometimes it can be very challenging, sometimes it can be a little confining, but it's also in that moment. How do I think outside the box to make it work? And the dietary needs and allergies?

Speaker 4: 24:09

So many, so many. It's unbelievable yeah.

Chef James: 24:13

So for those people that are on that side of our industry, it's pretty intense. On it, I mean, I was a regional executive chef of New England for healthcare, over seven locations. And when you're doing the full, like a four week menu, and you're doing your cafes and you're correlating inventory because it needs to fit to the patient menu so again, I'm a resort hotel chef. So when I stepped into it from COVID even though I had the years of Canyon Ranch and that really helped me because we dealt with a lot of dietary needs but still nothing like this. So when you're trying to do that on a big scale or a small scale, it doesn't matter Like it's intense and not to mention supply chain issues, yes, Whereas as a chef we were dealing with that really the big challenge of that with COVID, but in healthcare, to be honest, it was even harder.

Chef Jay: 25:14

Yeah, Because we don't have a lot of products right now, right, and we had shorted products.

Chef Laura: 25:20

Things get left off the truck and that's because of ingredients and I have to make my buns to Wally's and all these different places to get what we need Right. And it's funny because Jay and I still have that Canyon Ranch mentality. Yeah, like we can't sub, we have to do what's on the menu.

Speaker 4: 25:36

Yeah, so I got to go get it. We got to do it at the correct way. I'm running to lobes. I'm going to go get it Right.

Chef Laura: 25:41

So it's funny because a lot of sometimes the other team or the nurses or anybody else who's working there are like, oh, just serve something else. Me and Jay are like, well, no, we can't do that.

Chef James: 25:51

Well, but that's in your so right, because the ingredients, the sodiums higher in one product, these ingredients are in there and it wasn't in the original recipe. So when you're dealing with allergies or people on specific diets, you are challenged that way where you are making those runs, and yeah so and it's difficult.

Chef Laura: 26:15

You have the carb issue with diabetics. You've got the sodium issue with a lot of people.

Chef James: 26:21

Oh yeah, absolutely, that's a big one.

Chef Laura: 26:24

And then there's the textural differences too. Like some people can't tolerate a regular diet, they have to have things chopped up or things even pureed, and there's so many different levels to it that when you have 100 people you think, oh, it's 100 people, we can swing it. But then it's like it's 100 people, but there's 20 that are this, 20 that are that. Some of them are a combo.

Speaker 4: 26:47

They're a little mixture of everything.

Chef Laura: 26:49

Then you have people who can't swallow.

Chef James: 26:51

The dystasia diets, yeah, dysphagia, and then they have to have thickened things.

Speaker 4: 26:56

So then you have that.

Chef Laura: 26:58

So as a chef working in that environment, some people may think, oh, nursing home chef always just probably just serving stuff out of a box. Well, A, we don't do that at Kendall.

Chef Jay: 27:08

Right and B there's so much for a five star facility. We've been keeping that five star for years and I remember when I was telling people that I was going to be working in a nurse's home and they were like it's not going to be challenging, not for you. And now I'm like you have no clue.

Chef James: 27:26

No, I mean, but seriously, there are these avenues outside of it where you really thank God for our knowledge. I was able to help locations. My thing was I was building the menus, I was doing the recipe cards to everything all the way down and ordering logs for each location. And when you got hit like that and I really I have to say for all of you amazing health care culinarians and people out there, it isn't easy, it is not easy and there is also, at least in the hospitals and some of this there are very talented people, but that talent pool it is harder and you can find wonderful people with that and you're an educator as a chef. So your responsibility is to nurture that person, no matter if it's health care or not, to get to the best of their ability with your guidance. So again, a big thank you to all health care on that side, because I was in that I had actually left and COVID had happened and I stepped into Trinity Health Services and took on that regional executive chef job, which there was no, I was the first in the region, so there was no sort of administrative organization at all. So I went into the entire system and created a program for that. And on top of it, when we. You think, oh, covid, this is going to be, we're going to be really busy. Well, a lot of us the elective surgery has completely dropped out, so our hospitals and these right, completely dropped out. We would get spikes of COVID, but nothing like that. We had anticipated A lot of these across the nation.

Chef James: 29:20

I can only speak for what our locations were. We took a substantial hit. I mean a substantial hit. But again, going into that and working with major food purveyors to make sure that I'm getting exactly what we're looking for, because it had to be as clean as possible and we couldn't. You know the years of, like, ordering whatever we wanted to, and it was easy because there wasn't a supply chain issue, not to mention health care concerns on dietary needs. Wow, that was a mind opener. But anyways, I'm going off about that. But you know, you guys are amazing for taking on and pushing through that, because there were shutdowns as well. So, but you know, it's rewarding too.

Chef Laura: 30:08

I mean, people are constantly writing on their ticket that goes back to the kitchen. Amazing food today, yeah.

Chef Jay: 30:15

Or you go out and greet them and they're talking to you and like oh, jay, I knew you were here today because of the presentation on the plate Right right. Thank you so much for doing that little details You're welcome.

Chef James: 30:26

Yeah, you know it makes a big deal, Jay is the egg maker Like he knows how to make everybody's eggs.

Chef Laura: 30:33

Like 100 people.

Chef James: 30:34

Yeah, yeah, and we all have specific you know requests for their eggs.

Chef Laura: 30:38

You know how people are with their eggs.

Chef Jay: 30:39

Oh yeah, this is the guy right here. Well, that probably helped with the whole thing I don't have to read the tickets anymore. I know what this person wants.

Chef James: 30:46

Oh wow, yeah, yeah, yeah, they're here, let's roll.

Chef Laura: 30:49

Yeah, yeah, yeah, and you know there's an attachment piece to that too. You know when the time comes and you know they're moving on to their next. You know it's sad. Yeah, yeah, yeah, because we've gotten attached to you know, Mrs, Over Easy Eggs and the right toast Right right right. And then to see it's not there anymore.

Chef Jay: 31:07

Right, yeah.

Chef Laura: 31:08

It's sad you get attached.

Chef Jay: 31:09

Yeah, absolutely. It's like the toast and stuff Like oh, you got to put that through it one more time.

Chef Laura: 31:14

She likes it darker than that. Yeah, yeah, yeah. Or you have like little. We have people that want burnt English muffin with peanut butter or yeah. You know, it's like we know those people and they appreciate that Right right, oh, that's funny.

Chef James: 31:25

So when you guys, can you reflect on the years that you guys have been together, any kind of like crazy funny things that you've kind of had to jump in on together, or oddities there's.

Chef Jay: 31:36

So much that you know. Yeah, I know.

Chef Laura: 31:39

There's so much, it's hard. I just I can remember one thing, that so at the ranch, the 4th of July, we always did this thing up at the State Forest.

Chef James: 31:50

Yeah, sorry about that, and.

Chef Laura: 31:51

Chef Steve Betty. Oh yeah, he was the executive chef at the time. Well, him and I I was the executive sous chef, so it was our duty every 4th of July and most people on the 4th of July, you know you want to be having fun with your families.

Chef James: 32:04

Yeah, off Doing things.

Chef Laura: 32:06

So we always had to do this like grill out up at the State Forest or the lake, or the lake, yes, or the lake, yes it was either but I think this particular time was up at the lake, or no, it was up at the State Forest, so it was pouring rain down. I'm talking down pouring rain. Oh, but we're Canyon Ranch, right.

Chef James: 32:26

Oh yeah.

Chef Laura: 32:26

You know, it's still happening.

Chef James: 32:28

Yeah, we don't cancel things. We don't cancel things.

Chef Laura: 32:31

We just don't, we don't do that.

Chef James: 32:32

Yeah.

Chef Laura: 32:33

So we had to pack the truck up Big monster grill, you know the Rollies thing.

Chef James: 32:37

Oh yeah, the monster grill.

Chef Laura: 32:39

We had easy ups, I mean we had everything, because we had to create a space also for these hikers to have their nice barbecue. 4th of July lunch, yeah, yeah. And they're in the slushy mud, water, everything set up our grill. I think there was four hikers.

Chef Jay: 32:58

Yeah, oh.

Chef James: 33:02

And we were set up for like 40. Yeah, yeah.

Chef Jay: 33:04

We were set up for 40 because we had already prepped that Scourged Like oh, we were so discouraged.

Chef Laura: 33:08

And like sop and wet. We had umbrellas, Like we were just trying what we could. But I'm like, wow, I mean, this is a different level.

Chef James: 33:14

Yeah, yeah, you know that's what I knew.

Chef Laura: 33:17

Like, I'm working for a pretty prestigious place because oh yeah. This is just canceled things when the weather's bad, yeah, but we're not getting in range.

Speaker 4: 33:25

You know, you still get it.

Chef Laura: 33:26

But that was one really wild time I can remember. I just was so blown away by that. Yeah, we still have to do this and there's only four people signed up, right.

Chef Jay: 33:36

I just remember back in the day when you guys would be like just got to get through this week and then next week's better. Yeah, yeah, like what's this every week? Yeah, yeah.

Chef James: 33:47

It like it keeps rolling.

Chef Laura: 33:48

One more day, yeah, yeah right, okay, you used to tell me that. You say that all the time.

Chef James: 33:53

Yeah, like I know. Yeah, yeah, just keep trucking along. Yeah, wow, but it was funny.

Chef Laura: 33:58

His whole routine would just crack me up all the time because you know I'd come in and Jay when Jay was off, like the neck, when he came back to work, he'd go through all the coolers Like, and he'd pull everything out of the coolers and he'd this isn't dated, this, what is this?

Chef Jay: 34:12

Every Monday and he would just go through a no every Tuesday. It was off Sunday Monday.

Chef Laura: 34:16

He would do that before he started any of his work.

Chef Jay: 34:19

I still do that.

Chef Laura: 34:20

He still doesn't yeah.

Chef Jay: 34:22

I remember yesterday we were like, oh, I have to go through that, yeah. And like in my mind I'm like I'm gonna already take care of that tomorrow. So, yeah, yeah, yeah, just tomorrow, yeah, yeah.

Chef James: 34:31

Dang. Okay, is there any growth-wise where you feel like?

Chef Jay: 34:39

you know I was at this place at one point and today, where I'm at, this is where I'm at and this is why, oh, I feel so confident now than I did before and, you know, I just feel like I could come up with you know scenarios or things. Instead of, all right, we're going to do this now and, more confident with my decisions, I can say, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, that's awesome.

Chef James: 35:01

Because, I mean, we used to always connect you know on our chef meetings and separately because you know. Again, there's this level of you know communication that you get from everybody and just making sure that we're sharing you know things that you saw and we're connecting on all of it. I just think it's so awesome. You know how you're jamming, the way you are.

Chef Laura: 35:22

Yeah, it's inspiring man. He's training how to do my job now.

Chef James: 35:25

That's awesome. So he's doing some training in that now too which is a lot of like dietetics Okay.

Chef Jay: 35:32

And being where I am now. There were a couple of people that I've trained to cook that started out as dietary aids and that moved on from Kimball to other places.

Chef Laura: 35:45

So yeah, Wow, that's awesome. He's a good mentor because he's the chef yeah, right, right, okay.

Chef James: 35:51

So it's a step up in that aspect. Yeah.

Chef Laura: 35:53

From the ranch. We were a giant team.

Speaker 4: 35:54

Yes, you know, and we were all in the mix.

Chef Laura: 35:57

Here he's, the chef, yeah that's so great.

Chef James: 36:01

I mean congratulations on that too. Yeah, it's good, wow, cool.

Chef Jay: 36:06

And we have new people coming in that are younger than me and I remember being in their space and I was like okay, so I'm sorry, that's a dumb question. No questions are dumb. Just ask me, you know, and I'll guide you to my ability and I want you to feel safe. Coming me to those questions, Right, right. I don't want to be nervous and so yeah, and I feel like I have that safe presence where you could ask me how to do a recipe or do it whatever needs to be answered.

Chef Laura: 36:33

So yeah, yeah, and the root team I had before, jay, that I still have. Like, I have a lot of multicultural staff, you know. They're all talented in their own ways, sure, you know. And then I have some other cooks you know chefs that work there as well, and they're all talented in their own ways too.

Chef James: 36:50

Yeah.

Chef Laura: 36:51

Just together, we just meld really well together.

Chef James: 36:53

And that's awesome.

Chef Laura: 36:55

Yeah, it's a great team.

Chef James: 36:56

Oh yeah, very cool One. So where do you guys see yourself in the future? I mean, are there future plans? I mean, are we good kind of you know rolling where we are? I mean any thoughts on that?

Chef Jay: 37:09

Right now I'm feeling good. I'm not sure where I'm going to be in the next 10 years. But you know, even Laura and I were like we might die here.

Speaker 4: 37:17

Yeah, because we're comfortable, you know. Yeah, yeah, we just moved into one of the beds.

Chef James: 37:21

We're like we're going to be roommates. Right, well, yeah, back beds are the best really.

Chef Laura: 37:27

We'll complain about the food together, yeah.

Chef James: 37:29

Well, and I ask that because you guys have always had been a team, yeah, and so and I know you're never one to just you know this is good. So you're always like pushing and like, hey, maybe we can do this outside or we can try something else, or you know, and you go right along with it and you have great ideas and you're like you vibe right with it. So I decided to ask that.

Chef Laura: 37:50

So yeah, well, I want to retire in about five years. Oh, you are okay, that's where we're okay. Well, when I heard that, I'm like okay, there's something to I got through. I talk about it all the time. Yeah, yeah, I tell them I'll live in a tent, I don't know. Yeah, I'm retiring by years.

Chef James: 38:05

Well, and it's well deserved. You know, I mean, a lot of hats have been worn and a lot of connecting to the dots, you know. So all right, Well, cool. Do you guys have any words of wisdom for youngsters out there? One's kind of one to step into the industry today.

Chef Jay: 38:22

Just believe in yourself and do it. You know yeah.

Chef Laura: 38:24

Yeah, yeah, be open minded, you know. Take the good information, let go of the bad information, because you get bad information too Right. Absolutely.

Chef Jay: 38:33

And do a lot of research. Yeah.

Chef Laura: 38:35

Like study.

Chef Jay: 38:36

You're always going to be learning, you know.

Chef James: 38:38

Absolutely yeah, Always you know, right, right, yeah, always challenge yourself.

Chef Laura: 38:42

You know, find the best and learn from them. Yep, yeah, that's what you do.

Chef James: 38:46

Yep, keep pushing. All right, well, cool, well, chef Loret, thank you, you're welcome, it is so good to see you.

Chef Jay: 38:54

You too, yeah.

Chef James: 38:55

And let's not wait another five years.

Chef Jay: 38:57

I know right, we're getting older man, I mean five years could be you know, yeah, yeah.

Chef James: 39:03

Yeah, yeah, all right. Well, you guys, we're going to actually step out of here and go have some fun time.

Chef Laura: 39:09

Yes, yes.

Chef James: 39:10

You guys take care. Thank you, you're welcome. Thank you, yeah, all right, everyone, that is a wrap. You can check us out if you like that. Subscribe Also the Instagram Chef Massey. Let's keep it simple, chefmasseycom. Have a good one. Bye for now.