In this podcast episode, Ariel Guivisdalsky, dives into the complexities and challenges of achieving his goal to create something doable amidst the chaos of the culinary world.

You will learn the necessary qualities, skills, and organizational strategies to become an outstanding chef.

"A chef is someone that is a leader in a kitchen, someone that creates as well as executes. It has to be your baby. It has to be your baby."

Chef Ariel Guivisdalsky believes that a chef is someone who is a leader in the kitchen, creating and executing. Through his experience, he has seen chefs who have creative ideas but are unable to execute them. He has also had to deal with owners who don't understand the industry and don't pay their chefs a living wage. His last position was as the head chef of Dinner in the Sky, where he created a menu for forty-four people that included two starters, a palate cleanser, four main courses, a dessert, and side dishes. He worked sixteen hour days, plus preparation and orders during the week. 

In this episode, you will learn the following:

1. What is the definition of a chef and how can you tell if someone is a great chef?

2. How does Chef Ariel Guivisdalsky create and execute an impressive menu in a limited kitchen space?

3. What is it like to cook in a restaurant 50 meters up in the sky?

Resources:

Chef Ariel Guivi on Instagram

Mediterranean Culinary Academy on Instagram

Emily A. Francis on Instagram

The book by Emily A. Francis can be found on Amazon and booksellers everywhere.

The Taste of Joy: Mediterranean Wisdom for a Life Worth Savoring

Other episodes you'll enjoy:

Mario Orozco: From France to Texas to New York 

Rich Vana 

Patrick Stark 

Connect with me:

Instagram: @insidethepressurecooker

YouTube: @insidethepressurecooker7872

Website: https://insidethepressurecooker.com

Patreon: Inside The Pressure Cooker

Feedback: Email Me!

Loved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.

Transcript

[00:00:01]

Hey. So welcome to kind of a new Format, where we're breaking this episode up into two shows. Two episodes, mainly because we wanted to do justice to the entire conversation. Part one, which you're about to listen to, is the background of Chef audio. Wonderful person to talk to.

[00:00:23]

Really enjoyed our conversation. And then part two, which is going to be released right behind this one, is a very important topic to all chefs. And if it's not for you, it kind of should be. Over the last 20 years working in restaurants, I met a lot of really interesting people. Bourdain called us pirates and misfits, and he couldn't be more right.

[00:00:50]

We really were I say were. We are a hodgepodge of cultures and backgrounds, and we get to play with food all day, and we get to make a living doing that, and it's pretty damn awesome. This is what inside the Pressure Cooker is all about. It's about making some new friends and sharing some stories with some old friends. And listen, we all know that life inside a kitchen is not for everyone.

[00:01:16]

We've seen plenty of people come and go that thought they could hack it and they couldn't. It really does take a special someone not only to survive, but to really thrive in an environment of just what feels like complete fucking chaos. But it's pretty damn controlled. And then just the constant pressure and the stupid hours you put in, not to mention it can be a very thankless job. Before you know it, it's all in your blood, and it's the only thing you know, and you need more.

[00:01:47]

It's an addiction. This is the bond that all wine, cooks and chefs share. It's becoming the heartbeat of the kitchen, as cliche as that fucking sounds. But it's in our blood, which means it's fucking pulsing through our veins, and it's what we live for. This is Chad Kelly, and I've been slinging pants for over 25 years.

[00:02:08]

And in that time, I've been fortunate enough to be a part of many successful kitchen teams, many of which I had the privilege of leading. And during those final few years of my career, I found that my passion was not only just in cooking, but it was the people, and it was mentoring the next generation of chefs. You cannot create if you have no idea what you're talking about, if you don't understand, if you don't walk your kitchen. How can you create something if you don't walk your kitchen and if it's not doable for the crisis of service? So those are the things that I've been learning and took me lately when I was my last head chef position that I did.

[00:03:01]

So I think it's the definition of chef just create, but create something that it's doable. So what is a chef to you? To me, the definition is pretty simple, but for some reason, it can be a hot topic to some people. It's like not everybody can call themselves a chef. And it's like it's a title of honor.

[00:03:32]

It's also a title of respect. So it's okay to occasionally call somebody a chef, regardless of their status. If their passion is there and their heart is there, then it's okay. And if you're that worried and that pretentious about who's a chef and who's not, I can just relax. Nobody's stealing any of your glory, all right?

[00:04:02]

But honestly, for me, a chef is someone that is a leader in a kitchen, someone that creates as well as executes. And here, shortly, you're going to listen with audio about his kind of rise in the culinary world, in the Mediterranean, and his experience with chefs, his experience with chefs that could create but couldn't execute, and him finding his place, being a chef that was creating and executing. So what is your definition? A quick interruption before we jump on to the rest of this, two things. First, there's a link in the show notes that well, it's not really a link, it's my email, please.

[00:04:52]

I want to hear some feedback from you all. What do you love? What do you not love? This is how I learn. And the second part I've set up a patreon account for this podcast.

[00:05:02]

The link is also in the show notes below. Please, if you're able to, we would love any contribution you're able to support us with. We all have costs that we need to try to COVID with this show, and any sport would be greatly, greatly appreciated.

[00:05:20]

You're based in the States, right? Yeah, I'm in Dallas area. North Texas. I don't know how there, but the situation here of the industry in Malta and in Europe itself in general, it's a disaster, you know what I mean? Well, Chef, let's start.

[00:05:44]

Give me your 32nd elevator pitch. Who is Chef Ardio?

[00:05:51]

I have to say that I never called myself a chef. I still consider myself a self taught.

[00:06:00]

The thing is, I started professionally cooking only ten years ago and very fast, because the place where I lived, they were mainly small places. So I grew very fast in the industry and I became heavier very fast because of probably lack of people. And when someone does normal things or a bit better than the normal, and someone is angry to learn, so I claim up in the steps very fast. So that's the thing. I never say Chef Ariel, although everyone called me Chef, which is very funny.

[00:06:46]

I need to take this down. Sorry. I just did the same thing. No, I get it. For me, I've been cooking for 20 odd years and I've done everything from fast food to fine dining.

[00:07:03]

But in my heart, I'm a cook. I'm just a cook. Because the thing is, I always say that a chef might not be a cook. You know what I mean? I know many chefs that they cannot hold the service.

[00:07:28]

They're a fantastic chef. They're a fantastic chef. Ideas and maybe from the other side of the past, but don't put them inside on the line because they can't hold it. And I saw it by myself, people that I had once a guy, an executive chef, that he was fantastic on ideas and developing of menus, but he was literally not able to he could forget the steak inside the oven or the pasta, thyme, things like that. You know what I mean?

[00:08:10]

That's not bad. I mean, if you can't execute it, then how do you plan on but. That'S the thing, I saw that many times, people that there were fantastic chefs, creativity on excellent. They could do it without the pressure, but once the pressure of service start, they couldn't handle it. They just couldn't handle it.

[00:08:35]

Now, for me, the definition of chef would be more someone that can both create and execute. Because to be able to create, you've got to be able to execute and know how things are going to execute. And if something happens, you got to be able to get in there and. You need to understand that what you are creating can be done. It's doable according to the situation to the kitchen that you have, because that's many things.

[00:09:08]

I have a funny story. I lived first of all, I started I born in Argentina. At the age of 19, I decided to move to Israel. I'm a Jewish guy and I moved to Israel, did the army, and I was working for the government, to be honest, in the Defense Ministry, nothing related to food. And my wife works in I gaming industry, so basically all these online casinos and sports bets and things like that.

[00:09:47]

And she got a relocation offer to move to Gibraltar, which is a small, tiny British colony in South Spain. And then I find myself actually in a very tiny place with an empty CV, because obviously whatever I did in the army Defense Ministry was not on my CV, for obvious reason. And I didn't know what to do. So I always like to cook. And so I signed up for a reality in injury to, which is probably half percent of the budget of a normal reality in any country.

[00:10:34]

And I finished running rap, and one of the judges took me and I started making chips, fried chips, and peeling potatoes and fried chips, and giving side dishes, and then cold starters, and then from managing the starters and then doing the desserts, and then starting on desserts and then on sauce. And eventually, after about a year and a half, I became head chef in another restaurant in a pub. And funny enough, I was in the pub for about eight months. I have a discussion with the owner that they didn't want to pay, so I didn't have people. So he was telling me the pub was not full, and he was telling me people are not famous.

[00:11:28]

And I was blaming him. I said, Listen, bring the people. That's your job. You bring the people. Once the people are inside, I make them happy.

[00:11:37]

And that happened. My side is happening now. If you don't pay the guys, I will end up being okay. You want me to work alone? I can do everything.

[00:11:44]

Yes. So I'm in the past, I'm in sauce, I'm in fries, and I wash the dishes as well. But then there is a limit how many people I can feed. Yeah. So eventually I left and then cook came in, kind of someone who accepted very low money.

[00:12:05]

Sure. And I saw the idea and eventually I told the guy, listen, do you see the kitchen that we have? And he was saying, yes, but we can do this. And he said, Mate, you won't be there. Listen, the oven has the size of my hand.

[00:12:29]

There is a limit. You can put some barriers because they're small, they can put four or five barriers, fair enough. And then on the planch and do the other ones. But you can have fish al sale, which is whole fish with salt crust. It doesn't fit.

[00:12:49]

It doesn't even fit a pub either. Exactly. So eventually, what I'm saying is, talk to the chef. You cannot create if you have no idea what you're talking about, if you don't understand, if you don't walk your kitchen, how can you create something if you don't walk your kitchen and if it's not doable for the crisis of service? So those are the things that I've been learning and took me lately when I was my last head chef position that I did.

[00:13:27]

So I think it's the definition of chef. Sure. But create something, that it's doable.

[00:13:38]

You've got to be one with the restaurant. Yeah.

[00:13:45]

You've got to be as much a part of it as it's a part of you. It has to be your baby. It has to be your baby. I mean, I understand, for better or. For worse, in sickness and in health, that's the thing.

[00:13:59]

The problem is that here comes the other thing. And it's when the owners, that in many times I'm not going to say most, but in many times, they have no clue and they are just business people and they don't understand. And then eventually, because we theft, we consider the cooking. So more like, it's not just a job, it's a job, it's a hobby, it's a passion, it's something that represents us. So we end up overwhelming, underpaying, underpaid.

[00:14:41]

And the default becomes that. Yeah, you need to be here 1213 14 hours. Why not? Which is you know what I mean? I remember when someone told me, well, you will have one and a half days leave.

[00:14:58]

And I said, one and a half. Yeah, you just come in the morning. You just come in the morning.

[00:15:10]

That's not half, that's a day, you. Know what I mean? But that's the thing, but in the industry that some people were saying, yeah, that's just one and a half day, because you don't do split shift. You just come in the morning. And in my head was like, no, dude, you're wrong here.

[00:15:30]

You know what I mean? You're wrong. You can't see that.

[00:15:35]

Oh, no, I get you. Your last spot was where you're cooking. Was that dinner in the sky? Yes, that was my last job as head chef. Man tell me about that.

[00:15:46]

That's crazy. Basically, that could be probably the most logistically complicated thing that I ever did because it is an outside catering in terms of the organization, but it's an outside catering based on another outside catering because you arrive to the place, at least here in Malta. I don't know how it is along in like 50 countries. And I am sure I'm sure that each country is different. I mean, I saw Michelin star chef cooking in the sky.

[00:16:22]

So obviously we didn't get a star because we only operated for six months. So I assume that one of the criteria is being an ongoing restaurant, but didn't apply here in Malta. During winter, you cannot do it. In fact, even during summer, sometimes, since it's an island, the wind doesn't let you go up. But in any case, so basically, back to how to create a menu.

[00:16:57]

So I did two years. I did two years. The first year, I was just hired just to deliver the service. So I was receiving all the food preparations and everything, and I was just delivering the service. And then we won several prices.

[00:17:17]

And they believed that something most of them, some of them, they were related to me, and they offered me take over everything, all the cooking and logistics and everything from that. So we're talking about the first thing I did was create a menu. So I needed to again, since I had already experienced I understand how the kitchen is. So I changed completely the menu. As I give an example, the first year, everything was hot.

[00:17:49]

So I spoke to my executive chair and told him, listen, let's think. Let's focus on plating. We are giving fine dining experience. People are paying a lot of money and they're seeing us and what they see. They want to see what they see on YouTube or what they see on TV.

[00:18:06]

They want to see fancy stuff. They want to see plating. They want to see all this show that we did. So basically, I changed the start as we moved it to Cold. So everything was pre done.

[00:18:20]

So I was just needed to take it and played it. So I was focusing more on the plating. So people were the first impression was the wow. The show. And then so we also created the whole option, vegan option.

[00:18:35]

So we had nice because we expanded the menu to two different options. Of starters, Anamus Bush was a molecular sphere a cocktail in a sphere made with calcific and holistic. And then we had two type of studies.

[00:19:00]

So we had one with fish, one vegetarian, or was vegan, in fact, so we could cater for anyone. And then we had a palate cleanser, which also we did vegan. And then we had four different main courses. So we had fish, we had a bird, we had beef, and we had the vegan option and vegetable option. And then we have a dessert, which was also gluten free, was lactose free, but had eggs.

[00:19:35]

So for the vegans, we used to do fruit salad. So basically think that I am talking about two starters. So sphere, two star trees, cleanser, four main courses and dessert, plus potatoes and vegetables for the side dishes. Sure. That for 22 people twice.

[00:20:03]

So it's 44 Friday, Saturday, Sunday, plus extra of everything just in case someone changed someone this I don't know, whatever it is. Yeah. Plus you're executing all this at 40 meters up? Well, that's the thing. And that you need to execute all that.

[00:20:23]

Yes, 50 meters above, you know, hanging in a crane with a small home oven and two burners because the other two in the back were moved to place stuff like spoons and things like that. Okay, so you had just a little. Tiny oven and then the small oven where you're you need to warm up your plates as well. Okay. Again, because we find it's a fine lining.

[00:20:58]

So that's why the first thing I thought was started need to be cold. Because then you need the room. It's impossible. Basically, it's that I used to go there Friday, Saturday, Sunday, used to work about 16 hours every day. Plus during the week, all the preparations, all the orders.

[00:21:25]

I was doing all the orders, all the preparations, and obviously I have my staff and everything, but it's really tough. I mean, you need to mount the preorder of the food because people, they need to pre order many times. There is no pre order many times.

[00:21:49]

And then you need to have just in case for everything. Yeah. What happens when extra people show up? You only got 22 seats, though. Yes, but when you have an owner like the one that I used to have, I remember once, I think I wrote you once, was full service, 22 seats.

[00:22:13]

And then the owner came and then he said, oh, I brought some two friends. And we were like, don't worry, don't worry. So basically, imagine a table around and inside, in the middle you have me, another chef, the host, and on the side you have waiters to serve the people in the corner. So the owner decided that he comes up with two guests. So the two guests standing up next to the waiters on the side.

[00:22:54]

Okay. So basically I needed to have food for 25 because I need to give him as well, even if he said no. So start thinking about how fragile are all those cocktail spheres. And I need to have for everyone, okay, one food portions, there is a limit how many they trade. For example, for the fish we had trade, there is a limit how much like that.

[00:23:30]

Like this. Everything just goes out the window. Yeah, not only that, how many times I was serving the fish. And then the guy next to, let's say the lady or the I don't know, beef. And then was like, wow, the fish looks amazing.

[00:23:50]

Can I have the fish instead of the beef? 40 meters hanging in the grain. Food hot already. Everything is there. If you want anything, it's down there, you need to bring it cold.

[00:24:04]

So all portions, there were always one or two extra. Just for that reason. Just for that reason. So food cost, it needs to be super tight, super tight, super controlled, because otherwise you spend too much.

[00:24:25]

And then one day I used to do beef, beef rips, beef short, rips, sou vide. And then slow was very tender. And I ended up having I think it was the day that the owner brought another two guys. So I had extra beef, but I didn't have enough. Obviously there was already all warm already to go up, so it was too big.

[00:24:54]

So I cut it in half somehow, so they don't see me. And from one I made two. And again, and I'm going to say that again, 40 or 50 meters hanging in a crane. And the distance between me and the guest is, I don't know, 50 size of a table, 60 CM. They see everything.

[00:25:21]

You can hide. Once the chef who was with me, somebody asked for the fish, no sauce. And then he was a bit, I don't know. And then he put sauce everywhere. And I'm like, Look, I said I said, one, no sauce.

[00:25:43]

You see, he's putting down, change the plate, put the plate in the oven, take the fish, scrap the sauce, flip it so they don't see, you know what I mean? And then make another boat and send like that, hundreds.

[00:26:06]

Once they brought once the same owner, don't take me wrong, the owner, he was also a chef and everything. He's a fantastic businessman. And I don't know, personally, I don't have anything against him. The opposite, I still in touch with him and everything. One day he brought a two Michelin star chef from Singapore.

[00:26:30]

He was visiting motor. He was visiting motor. And they decided to do something together, blah, blah, blah. And one day, before I got to know that he will come to do the service with me in the sky. Now, with all what I'm telling you, you can understand that if you've never been in a service and dinner in the sky, it is super complicated for me to explain you, because everything is time.

[00:27:02]

Everything is time wise. The service is one and a half hour the service is one and a half hours. Then I have 20 minutes in between the first and the second one to set up again, and then another one and a half hour. So if for any reason there is a delay, I'm not going to say the word, but I'm fucked. You know what I mean?

[00:27:28]

Yeah, no, I was looking at that, too. I mean, like being 40, 50 meters up in a very small space, you've got everything preset. You only got an hour and a half to execute, and everything is time. It's almost 112345. It's a five course meal.

[00:27:47]

Plus we used to do at the end, nitrogen, the Moncello. So we used to do like a sorbet with liquid nitrogen as a show. So it's kind of a six course meal in one and a half hours, hanging in the air. And I needed to explain to a two minute minister restaurant guy, to a chef who probably last time he was in a service like that was when he was, I don't know, 15. Yeah, right.

[00:28:17]

The guy has a restaurant with five tables. That's what he knows. And I needed to brought him to the mud. But listen, mad. Mad.

[00:28:29]

Really, the mad. And we succeed. At the end, we succeed. And the guy sat down and told me after, in between the services, he was sitting and eating the leftovers and blah, blah, blah and stuffed food and things like that. And then eventually he told me, I don't understand how you do this.

[00:28:56]

I really don't know how you do that.

[00:29:01]

I just show you how. It's impressive. It is very difficult. Yes, it is very difficult. But it was done.

[00:29:12]

It passed. It gave me a reputation here in Malta. It gave me the courage to understand that at the end, it's just food. It's just food. It's not life or death.

[00:29:23]

It's just food. We need to do all the best. And I have to say that this owner, that he's in all details of all his restaurants, he only came to visit six times in six months. And when I asked him, Why is he not coming? He told me, I don't need to go.

[00:29:43]

So you know what I mean? So that's that's all on on me at the end of the day. Yeah. It's a beautiful thing, man. Yeah, that well, that's the thing.

[00:29:56]

That's when the owners come to you and tells you, because at the end, I ask for more money. First of all, I told him, Let me take care of okay, I show you. I proved you let me take over everything. I do all the organization. Let's bring another chef.

[00:30:16]

I'm not taking a step back. But the opposite. I will take care of everything and I need more money. And blah, blah, blah. And then it's when they said, no, but you don't need your money.

[00:30:30]

You enjoy what you're doing. So it's like you work from something that you like. So you're not working, you're enjoying it's. Your hobby.

[00:30:41]

You don't pay the bills with a hobby. No, but then I had another offer on my table, and this is when I said, okay, thank you, but I'm going to do that.

[00:30:59]

Makes sense. Yeah, they understand. And they understood. And I was lucky enough to do that in January 2019. So imagine.

[00:31:14]

Imagine. Yeah, the timing was there. The timing was there. The timing was there. I could have been two years or two and a half years without the job and forget it because I didn't want to go back to the kitchen, as we said.

[00:31:35]

Go back? I'm already 40. Go back to the shifts and things like that with the family.

[00:31:43]

It's not ideal. No, not at all. So, I mean, how did COVID impact Malta? I have to say that the impact here was very low. At the beginning, things, they were locked, they were closed.

[00:32:00]

But we were never in a completely locked down. Okay. We could go out here and there. I'm not talking about traveling since that. Also, again, it's an island, so there isn't anywhere to go.

[00:32:21]

The government gave out vouchers to spend in the local industry and local businesses. That helped most of the restaurants, even including fine dining and including Michelin Star restaurants, they turn into takeaway. They used to send takeaway with instructions on how to reheat or things like that. I tried them all. It was no good.

[00:32:53]

I don't know. Yeah, it was no good. I know that in the state habit, I mean, I follow linea and other things, and I know that Grant was doing the videos on how to reheat and regenerate the food that was sending. Look, even for me, which I don't really need instructions, to be honest, to regenerate a meal. It was not done.

[00:33:21]

Correct. It's very hard. In my opinion, they needed to go lower. But then if you have a Michelin Star restaurant, you can't not send the food that is expected.

[00:33:35]

Yeah.

[00:33:39]

I don't know if I'd expect a Michelin Star experience in food if I'm ordering it all take away. I agree. But on the other hand, that's what people were expected. Like, okay, I'm more than in from, for example, Noni, which is they have one Michelin Star restaurant here. I know the chef.

[00:33:57]

He's an amazing guy. And he also was on my Teslas. I interview him. Okay.

[00:34:07]

He was trying to deliver as a takeaway with instructions, with everything, and put the oven like this, and blah, blah, blah, and simplify. But at the end, you know what I mean? It's not there. The experience is not there. So I think they should have go to what I believe it's the best, which is simple food taste.

[00:34:31]

Just simple food, local produce and do it, taste it. That's it. Yes. Because at that point, too, people just wanted comfort, right. Whether it's through the food and everything else, it's just they needed something more soul warming and stuff, so it didn't have to be fancy.

[00:34:48]

No, I agree. Now, the thing is, in Malta, in terms of the industry, the funny thing is that and I entered in a few details of my dissertation, is that during COVID most of the people turning to the local, to the farmers and mainly to the local farmers. And the local market grew and people were buying and things like that. As soon as the border opens, everything went back as it was.

[00:35:26]

It's incredible. Incredible. Same people that they used to go to, the farmer, they kept going, but all the new guys back to the comfort life of supermarkets or big chains. As soon as the convenience came back. Convenience, yeah.

[00:35:46]

Still, I think the takeaway food grew exponentially. And it's incredible the amount of people ordering food from home. But normal food, like normal takeaway stuff. But there's pizza, pasta maybe, which is weird. I don't know who ordered pasta from takeaway, but anyway, it's going to be overcooked.

[00:36:20]

But anyway, you know what I mean? But then what happened is that a lot of these takeaway apps, they added grocery by fishmonger butcher everywhere from the app. You can buy all your groceries, you can buy all the supermarkets turn into online shopping, online buying. A lot of farmers, supposedly, they turn into the online selling as well. Although, back again, if you go online and it says, I'm not going to say the name of the company, but if you say local farmers from Older, why you're selling bananas?

[00:37:16]

How can you sell a banana if you're a local farmer? Or mango. We're still in the Mediterranean. Where are you bringing the mango from?

[00:37:28]

Yeah, no, we get that here. It's kind of almost a running joke with the farmers market in our area. It doesn't actually have any actual farmers from the area. It might have someone.

[00:37:45]

I don't think there's any produce. We might have some local chickens, the honey. There might be one or two small ranchers, but that's it. But I mean, the market itself is fairly large and it's stall after stall after stall of all the same thing. And it's all produced from whether it's Mexico or Florida, I mean, wherever it's coming from at that time.

[00:38:10]

And it looks beautiful, but this isn't a local thing. There's no local board here. The farmers market, it is 100% local, that's for sure. But it's only physically. They don't sell online.

[00:38:27]

Now, the people selling online, they're telling you, we are the farmers. And I know them. That's the thing. I know them. But they are.

[00:38:39]

I'll give you an example with the Academy, where I teach. One of our workshops is olive harvesting, and we create our own olive oil, the Maltese indigenous olive, which is thousands of years old. The name is Bitney. That's the type of oil of olive. And obviously, I know the farmers.

[00:39:04]

And the funny thing. Is that the farmer I speak to, his cousin is one of the biggest importers of fruit and vegetables for supply retail. And I'm asking him why he's not selling local. I was in the restaurant or in where I work. I was managing a whole office payment solution office, that they have a canteen for the employees.

[00:39:33]

So I was managing everything, including the canteen. And I was buying from this guy who's the cousin of the farmer of the Olive, and he's not selling any local things. And I was asking him, is your cousin you have a lot of things, why he's not offering local? Why? You know what?

[00:39:57]

Let's say that he wants to be imported. I don't know. I know why, because those are the conclusion of my dissertation. But at least favor the local product over the importer. I can't understand in an island so small that a Cauliflower from abroad costs you less than a Cauliflower from here.

[00:40:29]

Now I understand. Okay. Because there is not enough. Okay? But if there is not enough, sell whatever it is and that's it.

[00:40:38]

Done. But can't be that importing something, it's cheaper than growing here.

[00:40:48]

I can't understand that. How's that for a cliffhanger? So we're going to pick up this conversation in part two. Jump onto that one when you've got the time. And thank you for listening to this episode of Inside the Pressure Cooker.

[00:41:01]

If you enjoyed this episode and feel like you're able to take something away from it, please go to Apple podcasts and rate and review us. If you don't use Apple podcast, please follow us as well as share this episode with a friend. This is a publication by Rare Plus Media, hosted and produced by me from Rare Plus Media and myself, Chad Kelly. Thank you for listening. Keep kicking ass.