That Restaurant Thing

In the words of the now liberated Britney "oops, we did it again", Off the Clock is back with a double dose (or is it triple now?) of non-sense and endless rambling. You've got a long prep list starring you dead in the eyes, you got a dish pit overflowing with dirty pots and pans, you've got towers upon towers of napkins to fold? Let us accompany you on your journey, let our suave voices infiltrate your ears and hearts. We're off the clock but the mics are on. Let's roll!

And we are back with a second episode of "Off the Clock with Big John and friends". In this episode, we'll tell you the story of the beige suit, the 27 steaks (wrong) order, I'll open up and share with you something terrible that happened to me at HB last week, there's even a touch of Pringles ASMR, and so forth. We tried to keep it under an hour. We failed, big time. Enjoy it, friends.

This is one is for the KPs doing late night prep, alone in the silent kitchen, it’s for the dishwashers tackling the end of service loads, it’s for the chefs driving off to the market before the first rays of light, the bakers, sipping on that hot cup of joe in between feeding the oven yet another tray of perfectly shaped loaves. This is Off the Clock with Big John (and friends), episode 1. Let us enter your ears, keep you company, discuss Big John’s troubled youth in Ohio stealing clocks in busy bars. The format is loose, fluid, just four fellas passing the buck around, some of it is about hospitality, Holybelly, life, the highs, and the lows. Come on down, grab a chair, and listen to a few of Holybelly’s chattiest staff member stories. Hi, welcome, good evening, good morning, we’re off the clock.

So excited to have a chat with Jack Ballarini today! The first guest on this podcast that I don't actually know. We connected on Instagram a few years back, don't exactly remember how, but I instantly clicked with the way he was running his restaurant BUNS in Verona in Italy. We've talked a lot on IG, sent each other parcels full of our respective restos merch and it was obvious to me that Jack would be the perfect guest for this comeback episode. We touched on coming to this business from another background, we talked about building a business around ourselves and how to transition toward a better work-life balance and how that is actually a healthy move for the business, we talked about not caring about communication strategy and how a small community is actually a good thing, we talked about scaling and how that doesn't have to be a goal etc. we talked about a lot of cool stuff and I hope you'll enjoy it whether you're a business owner yourself or just thinking of maybe going into that direction someday. Share the pod, give it some stars and catch you on the next one!

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You guys don't even know how big of a deal this episode is for me! Talor was so instrumental in my hospitality journey. She gave me my first job, trained me as a barista from the ground up, and didn't give up on me when most would have asked me to clear my locker and be on my way. We go back, way back; she's been insanely busy since we said our goodbyes in Melbourne many, many years ago. Talking about when we worked together and everything she's been doing since makes for an amazing episode. We were having such a good time recording this episode; it lasted nearly two hours, so I split it into two parts for practicality's sake. Enjoy, share, and rate! Happy holidays guys!

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You guys don't even know how big of a deal this episode is for me! Talor was so instrumental in my hospitality journey. She gave me my first job, trained me as a barista from the ground up, and didn't give up on me when most would have asked me to clear my locker and be on my way. We go back, way back; she's been insanely busy since we said our goodbyes in Melbourne many, many years ago. Talking about when we worked together and everything she's been doing since makes for an amazing episode. We were having such a good time recording this episode; it lasted nearly two hours, so I split it into two parts for practicality's sake. Enjoy, share, and rate! Happy holidays guys!

Hosted by Ausha. See ausha.co/privacy-policy for more information.

I don't really care for sweet stuff. When they pulled the lever of the DNA lottery for Nico Alary, it landed on meat, cheese, and wine. I rarely order dessert, happy within the boundaries of my self imposed comfort zone, bordered by croissants on one side, and pain au chocolat on the other. But then Boneshaker Doughnuts came into my life, and now the gates are wild open. Make way for the incredible fried pockets of fluffy dough. Nevermind what I just said.

I've known Amanda and Louis for a long time. I've waited on them times and times over at Holybelly when they'd come down exhausted but always pumped, for a bit of breakfast with the whole family.

I watched Boneshaker grow from the early pop-up days to the destination shop it has become now, after 5 years of relentless efforts. As much as I know them both and care for the project, I actually knew very little about the origin of the idea and the many hurdles they had to overcome before being able to serve their first (delicious) doughnuts on rue d'Aboukir.

We talked about resilience, slow growth, changing preconceived notions about making and selling donuts, starting a business on zero dough (I had to, sorry). It's a fantastic episode and I could not think of better guests to get back in the saddle after this long COVID hiatus.

Have a good listen guys, don't forget to review the show and tell your mates!

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Alright guys, time to reach for that Modelo you'd been saving, find somewhere comfortable to sink your butt in for 50 minutes because for this episode I got you el señor Emmanuel "Manu" Peña, the friendly cook/chef from El Nopal, the beloved Mexican institution by the Canal Saint-Martin. I've known Manu for years, had his food on countless occasions (pretty much every Holybelly staff going away parties for years!) and yet I didn't know much about the guy! Why Paris? Why cooking? Turns out he was a lawyer for a while before trading his suits for some knives, I had no idea! We talked about what, as an employee, has made him stay at El Nopal for 8 years now, super interesting, where he loves to eat in Paris, what his projects are for the future etc. It's all bueno, a really good episode recorded COVID19 style, me in my house and him in his using ZenCastr as an audio bridge so the quality is great but not the premium stuff we usually put out with Katie at WRP. Hope you enjoy chicos y chicas, drop me a cinco estrellas review por favor, it makes me feel good about yo! Catch you on the next episode!

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Joe Boley! The man who brought us Red House and its negronis on tap, wild karaoke nights and the yearly, much anticipated, crawfish boil! I'm so happy Joe agreed to come on the show because not many people know the story behind Red House and Sister Midnight and he's such a good man, I've known him for years now, and it is such a treat to have him talk to us for a solid half-hour (more like 10 minutes if you remove my constant interjections! Sorry, working on it :p) about why he does what he does and the way he does it. Plus, he sounds GREAT! Adult audiobooks Joe, think about it! It could be a good source of revenue in those lonely confinement days! Alright, enough of this, hope you enjoy guys!

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Chris and Christine! Not only some of the kindest folks operating on the Parisian food scene but also some of the most talented cooks, pastry chefs, business owners out there. I've had the pleasure of knowing them for a few years, since back in the days when Christine used to bang out the best sausage rolls out of the tiny Ten Belles kitchen. They've grown a whole bunch since then, so we talked about that, and a lot of other really cool stuff. Give it a listen, it's only 30 minutes. Give the show 5 stars if you may, I've been told these things do make a difference! Thanks for listening and for all the kind words I'm receiving, plenty more coming.

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