With any new endeavor comes reservations, fears, and uncertainty about the unknown. Finding our ability to persevere and fully embrace our passions, even if there is no model to turn to, can be quite challenging, and requires a level of commitment that takes time to cultivate the passion, the skillsets required to be successful, but more importantly, to contribute your "voice" in this ever-changing world. Continuing our episodes celebrating the individuals that made positive contributions to the podcast and to the business, Your Speaking Voice LLC, Michael Dugan, who has been featured since Episode 2 as our intro/outro voice of the show, joins us. Michael's contributions to not only this podcast, but to the overall world of giving awareness to mental health and daily challenges of chefs, explores the possibilities of getting started today with the support and encouragement of other strong mentors. By challenging yourself, the unknown can be turned into the "known" through positive contributions and enduring opportunities to be seen in this ever-changing world, even if it is with your voice.

Guest Bio

Michael holds degrees in Culinary Arts and Hotel & Restaurant Administration, which initially steered him towards a career in the hospitality industry in Seattle, WA, and Napa Valley, CA. However, in 1995, he transitioned to a successful career in technology while still maintaining his fervor for exceptional culinary experiences and admiration for the skilled chefs who guided him. In May 2021, he shifted gears from the kitchen to the studio and introduced The Voice4Chefs Podcast, aiming to bridge connections with pioneering chefs and imaginative culinary artists where listeners can tune in for an enjoyable, insightful, and flavorful podcast experience.

Facebook Group: https://www.facebook.com/groups/voice4chefs

@voice4chefs on Instagram

YouTube: https://www.youtube.com/@Voice4Chefs

Website: https://www.voice4chefs.com

• Toastmasters International (https://www.toastmasters.org)- Toastmasters is an international organization that has allowed many of my guests to be on the show through personal and professional connection, combining all kinds of different types of communication and leadership development. Learn more about this organization at the link provided, plus check out the "Find A Club" option where you can locate an in-person or virtual club closest to you and your likings!
• Melissa's TEDx Talk (https://www.youtube.com/watch?v=t8XEF_X6GK8) - During today's episode, the TEDx talk Michael references is located at this link to watch & listen to.
• Cooks Who Care Non-Profit Link (https://linktr.ee/CooksWhoCare?lt_utm_source=lt_share_link#306526359) - Towards the end of the interview, Michael shared about the Cooks Who Care Non-Profit, located in the Philadelphia area, that provides assistance in a variety of ways to those struggling in the restaurant industry. Check out this link and contribute to them to continue their enduring mission!

Visit Our Website: https://speaking-from-the-heart.captivate.fm/

Visit Our Business Website: https://www.yourspeakingvoice.biz

Support The Mission Of The Business! Donate Here: https://speaking-from-the-heart.captivate.fm/support

Intro/Outro By: Michael Dugan, Podcast Host: Voice4Chefs

Welcome to the podcast where relationships, confidence, and

2

determination all converge into

an amazing, heartfelt experience.

3

This is Speaking From The Heart.

4

Joshua: Welcome back to episode

number 121 of Speaking from the Heart.

5

Today, you already have heard our guest

on many, many, many previous episodes.

6

As a matter of fact, his voice has

been used since episode two to not

7

only open our show, but to also close

our show with each and every episode.

8

I'm so excited to have the

voice of opening and closing

9

Speaking from the Heart, Mr.

10

Michael Dugan, with us today.

11

Michael holds degrees in culinary

arts and hotel and restaurant

12

administration, which initially steered

him towards a career in the hospitality

13

industry in Seattle, Washington.

14

and Napa Valley, California.

15

However, in 1995, he transitioned to

a successful career in technology,

16

while still maintaining his

fervor for exceptional culinary

17

experiences, and admiration for

the skilled chefs who guided him.

18

In May of 2021, he shifted gears from

the kitchen to the studio, and introduced

19

the Voice4Chefs podcast, aiming to

bridge connections with pioneering

20

chefs and imaginative, culinary artists,

where listeners can tune in for an

21

enjoyable, insightful, and flavorful

podcast experience, and I'm excited

22

to have him featured in episode number

two of my episodes featured this month,

23

showcasing individuals that have made

a positive contribution to not only

24

Speaking From The Heart, but also my

business, Your Speaking Voice LLC.

25

It isn't just about the voice that's

behind a microphone, sometimes, when

26

you get to really know them deep down

inside of why they do what they do.

27

It brings a whole other perspective to

the table, not only when it comes to

28

understanding and learning how people do

what they do, but why they do it as well.

29

I think you're going to find in our

interview today with Michael a lot

30

of different things about why he's so

passionate about helping others, but

31

at the same time helpful in ways in

which I would have never imagined, and

32

even at the very end, him sharing with

me why it was so important to help me

33

out starting out with this podcast,

really exemplifies the fact of Michael's

34

character, but also, why it's so

important to mentor others, especially

35

when they need the help the most.

36

But with that, let's go to the episode.

37

All right.

38

We're here with Michael Dugan.

39

Michael, thanks for sharing

your heart with us today.

40

Michael: Honored to be here, Josh.

41

Joshua: Well, I'm honored that

you're here, and people have been

42

wondering since episode one; oh,

episode two, I should say, "Who is

43

this guy that introduces your shows?"

44

Well, here we are.

45

I'm talking to him right now, ladies

and gentlemen, and I'm really pumped

46

because Michael is one of these people

that really helped me get started in my

47

podcast journey, and as I've mentioned

in the beginning of this episode, if

48

it wasn't for people like him, I would

not be doing this, so Michael, thank

49

you so much for taking some time to

talk with me today, because I want to

50

dive into a lot of the things that you

do, and how your career has been so

51

enriching and helping others, because

one of the things that I always put in my

52

episode notes is that you are a podcast

host for chefs and you talk to chefs.

53

Your podcast name is called

Voice4Chefs, so I want to start off

54

with talking about that, and how

you got started with being a chef,

55

because I understand that that was your

original intention setting out in life.

56

Michael: Oh my God, Josh.

57

You know, looking back, I work in

technology now, but if I think back and

58

I take you back and everyone back, I was

probably in my twenties, and when I was

59

in my twenties, I was floundering, and I

was trying to figure out what do I really

60

want to do, so I started out thinking

I wanted to be a marine biologist, and

61

that's a big stretch, but I think we

lived in New Jersey and I was going to

62

community college, and I didn't do so well

in the chemistry class and I just kind

63

of lost my footing, and then my family

moved to Washington state in Seattle, and

64

I remember just floundering and trying

to just get a job, so I ended up working

65

for McDonald's flipping burgers and it

was a very tough time because it's very

66

monotonous job, you know, and I remember

getting a raise, and it was like a 10 cent

67

raise, and I was insulted by the manager,

and I'd been there for six months or eight

68

months or whatever, but a coworker told

me about this place called the Bear Creek

69

Country Club in Redmond, Washington, and

it was opening up this amazing restaurant.

70

It'd be equivalent of probably four

or five star restaurant, and they were

71

going to have all these interesting

foods from Europe, so I went there, just

72

on a whim, to do an interview for being

like a prep cook, and I knew nothing

73

about cooking at the time; nothing.

74

Zero.

75

When I interviewed, I got the job,

and they brought us back to taste

76

the menu, and to meet the staff, and

to experience like what it's like

77

to be in a fine dining restaurant,

and I fell in love immediately.

78

It was like, "This is my calling.

79

This is what I really want to do.",

so eventually, I worked there for I

80

think eight months, and Chef Michael

took me in the walk in, and he said,

81

"I need to have a conversation.

82

I got to tell you the good

news and the bad news.

83

Well, the good news is that I want to

keep you, but the bad news is that I

84

have to lay off half my staff.", and

he said, "I can't pay you, but I want

85

you to become my apprentice and I will

teach you everything about the kitchen.",

86

and this was a rare opportunity, but

I was struggling, financially, and I

87

remember getting to know a lot of the

chefs there, right, and I befriended a

88

Romanian baker who is a pastry chef and

he just created these incredible dishes.

89

He would make peanut butter pie, and your

listeners probably know what pie is,

90

but imagine that you make peanut butter

pie by grinding the peanuts into creating

91

a peanut butter to make the pie, and

just learning these dishes and creations

92

from scratch, it just, it sucked me in.

93

It grabbed my soul.

94

I was like, "I want to do this.", so I

was living at home, and I'm not proud

95

of that, but I couldn't afford to live

anywhere and I was really struggling,

96

and my parents were very supportive

and they saw this change in me.

97

" Oh my God.

98

There's something exciting

that's happening in his life.",

99

cause I was really depressed.

100

I'd left New Jersey, had a girlfriend,

and my life was kind of falling apart,

101

but I picked it back up, and I got into

the kitchen and I got a purpose, and

102

I don't know if you know what sauteing

is, but sauteing is the concept,

103

right, is that you're flipping food in

a pan, and you might have pasta, you

104

might have vegetables, you might have

something else, and you put it on a

105

stove; on a gas stove, and you flip it.

106

You don't use a utensil.

107

Well, in order to learn how to saute,

the chef recommended that I go home and

108

literally put a pan of frozen peas, just

take frozen peas in a pan, and flip them

109

upside down, and just flip them, and I

did, and they went all over the floor.

110

They went over the kitchen and I'm

telling you what a disaster, right?

111

I talk about kitchen disasters, but

to me, once I learned how to do

112

that and I learned that technique,

I took a full bag of oranges, right?

113

I took it home, and I opened it,

and I peeled a whole bag of oranges

114

to learn how to peel fruit, because

there's a way that you peel it.

115

My wife calls it filleting the fruit.

116

You literally take a really sharp

knife, and you got to curve it just

117

right to get the skin off, and these

techniques I got so fascinated by,

118

so eight months later, I came back

to the chef, and this time I took him

119

into the and I said, "Chef Michael.

120

I can't afford to do this anymore.", and

he looked at me and he nodded his head.

121

He goes, "I understand."

122

I go, "I'm living at home.

123

I got to break out.

124

I got to make a living."

125

He goes, "Well, I want to introduce

you to a chef that works at the

126

Courtyard in Woodinville, which

was, I don't know, 20 miles down the

127

street, and he introduced me to him.

128

He said, "You tell him that he

needs to hire you.", so he did.

129

Then what happened was I literally

ended up being an apprentice at

130

this French restaurant that was a

well known restaurant in Woodinville

131

called the Courtyard, and I'd

learned how to fillet salmon.

132

I learned how to debone duck.

133

I learned how to make cheesecakes from

scratch, and let me tell you, Josh,

134

I hated cheesecake as a kid, because

the only time I ever had cheesecake

135

was frozen, but once I learned how you

make it from scratch, and the different

136

ways that you can prepare it, and the

sauces that go with it, like fresh

137

raspberry or fresh blueberry, oh my God.

138

It's just incredible.

139

It's the simple things about food,

right, but the techniques that I

140

learned in the foundation, so then, I

was with a sous chef at the Courtyard

141

named Darrell, and Darrell was all

excited because he was going to open

142

a restaurant, and in Seattle, there's

a very famous restaurant called the

143

Maltby Cafe, and it's like breakfast,

and lunch, and they have dinner, but

144

they're very famous for breakfast.

145

They have these giant cinnamon rolls.

146

Well, he went to launch this restaurant

and one day, just out of the blue, I

147

was driving home from the courtyard in

Woodinville and I passed the Maltby Cafe,

148

and I stopped in to see how he was doing.

149

Well, I came into the back of

the kitchen, right, and there

150

was this huge butcher block.

151

You stand at the butcher block,

and people were cutting potatoes,

152

cutting vegetables, stuff like that.

153

It's a giant cutting board, and

people can be gathered around it.

154

Well, there were these kids, they were

like teenagers, joking around, and

155

one of them was holding a knife, and

just literally talking, and almost

156

stabbed his friend, you know, that

they were cutting these vegetables-

157

Joshua: Wow.

158

Michael: And I grabbed the knife from him.

159

I said, " You need to learn how to use

a knife.", and I said, "You almost cut

160

your finger off.", this one guy, and this

other guy; he almost stabbed the other

161

guy, so I was teaching him, and Daryl

looked over and he just gives me this nod.

162

He's like, "Cool, really cool.",

and so I worked with him that night.

163

I was exhausted from my job, cause

I worked in the morning, I worked

164

breakfast, and I ended up staying

with him through the evening.

165

He goes, "I'm going to make you

whatever you want for dinner;

166

lobster, whatever you want, cause

you were helping these guys out.

167

Would you stay for a while?", so I stayed

with him, and then at like 10 o'clock

168

at night, he tells me that they're

opening the next morning the Maltby Cafe.

169

He said, "I know you got to go home,

but I just want to tell you I'm staying

170

all night.", and I looked at him.

171

I said, "Screw it.

172

I'm going to stay with you.", so

I actually worked with him through

173

the whole night to help open the

restaurant the next morning and fell

174

in love with the industry, and that's

kind of my background around cooking.

175

Joshua: Wow.

176

From McDonald's-

177

Michael: Yeah.

178

Joshua: From McDonald's, to cooking with

a apprenticeship, and then learning to

179

saute with peas, and peeling oranges, and

then going to the famous cafe in Seattle,

180

and being able to help mentor others.

181

It almost has come full circle

for you, Michael, because-

182

Michael: Yeah.

183

Joshua: For helping with other

people that have gone through

184

a lot of different troubles,

especially nowadays, post pandemic.

185

All I hear anymore is about restaurants

closing because of extreme overhead, and

186

just not being able to have the same level

of business as they used to have, because

187

of not only the ways in which employment

has been, the way that teleworking has

188

kind of decimated some of the restaurant

industry too, because a lot of people

189

were preparing their meals at home.

190

I'm kind of curious, because you interview

other chefs on your show about the

191

importance of a variety of different

topics, one of them being burnout, which

192

I know I've caught a few episodes where

some chefs have just worked themselves

193

to exhaustion because they're trying

to bring that level of perfection, or

194

they're trying to get to that next level.

195

I mean, have you felt that way when you

were doing that sort of work, when you

196

were learning a lot, and if you had,

what were some of the reasons why you

197

were able to navigate through that and

then maybe move on, because I noticed,

198

too, that you did go into a technological

career, but I want to hold off on

199

asking you anything with that, because-

200

Michael: Sure.

201

Joshua: I really am interested more

right now about what you've been able to

202

do to help other chefs for that matter.

203

Michael: Well, you know, working in

this business when I did, I spent about

204

10 years in restaurant business, so I

believe that I'm not an expert, but I

205

can definitely talk and speak to it.

206

I studied to be a chef.

207

I went to South Seattle Community

College for two years, got a culinary

208

arts degree, and then I got a bachelor's

degree to become- what I wanted to

209

do was own a restaurant, but, the

burnout rate is so high, because for

210

one, restaurant workers are underpaid.

211

They don't make barely above

a minimum wage or a decent

212

living, and I ran into that.

213

I kept saying, "No.

214

No.

215

I want to own a restaurant.

216

I want to keep going and keep doing

this.", and I looked at people's

217

lives specifically in the kitchen.

218

Now in the dining room, it's a little

different because the wait staff,

219

they have a little more flexibility.

220

A lot of times they work part time,

and the industry may have changed

221

recently, but it used to be they could

work, six hours, instead of eight

222

hours, because they're working at the

busy times, and then they leave when you

223

work in a kitchen, that isn't the case.

224

You have to prep before the busy time.

225

You have to clean up after the busy time.

226

I used to work, sometimes, 15 hours a

day, and I knew a lot of people that

227

did that, and they still do that.

228

They could work six days a week, so

if you'd imagine that you're working

229

six days a week, you get minimum

vacation, very shitty benefits,

230

to be honest, I mean, it's sad in

that way, and it's gotten better.

231

I've talked to a lot of chefs and I found

out that there really is a momentum and

232

a movement to change that, and they're

doing that, but as a history, when I

233

was doing it 20 years ago, oh my God!

234

The benefits were horrible.

235

I don't even think they had a 401k plan.

236

Medical and dental were terrible;

very minimal vacation, so you burn

237

out is what I'm really getting

to, to answer your question.

238

It's like, you become exhausted,

and then mental health issues take

239

over, and you just feel, I wouldn't

say worthless, but you feel devalued

240

is probably a good choice of words.

241

What it is, is that it's a craft.

242

Cooking is a craft, but you

don't always feel appreciated.

243

Now, that's not always the case, right?

244

There are a lot of really

good restaurants out there.

245

There are a lot of chefs that I've

interviewed that have had amazing careers,

246

and they're the ones that I really love

to interview, because I want to inspire

247

other people to say, "You know what?

248

If you're doing this, maybe it's time

to make that change, and move to a

249

different place, or a different area

in your career.", and I get excited

250

when I have some of these chefs on,

and they tell their stories about

251

their success, but there is this

deeper thing that it's a really strong

252

commitment, and you don't take it

lightly, and some people have no choice.

253

I made the choice.

254

I literally wanted to go into the

restaurant business and learn to

255

be a chef and own a restaurant,

but to wrap that up, I was in Napa

256

Valley, and I'll never forget it.

257

I was in a restaurant.

258

I was an assistant manager, and I

remember this night where a waitress

259

was in the back of the restaurant

and she was literally putting in

260

an order, and she flipped her hair.

261

She just flipped it, and I thought

it was like a bug in her hair or

262

something, and five minutes later,

I start walking out to the dining

263

room, and I see this panic of people.

264

I mean, people were getting up and

running out of the restaurant, and.

265

I turned to one of my waitstaff

and I said, "What's going on?",

266

and they didn't say anything.

267

They pointed at the back window.

268

I went to look at the back window,

and there was a bullet hole that

269

went through the back window.

270

There was a drive by shooting that

we found out, because the cops came

271

and I went home that night, freaked

out, because I was the one in charge.

272

I couldn't panic.

273

I couldn't cry.

274

I couldn't do anything until I got

home, and literally, I just panicked.

275

I mean, I just broke down and I'm like,

"I don't want to do this anymore."

276

That was the catalyst for

me leaving the restaurant

277

business, because I get low pay.

278

I work long hours, and I don't feel

appreciated, and I have to deal with the

279

drive by shooting, and I come in the next

morning to talk to my general manager and

280

she's like, "What happened last night?"

281

She was real supportive, but she

was also like, "What happened?

282

You could have handled this

better, or done this better."

283

I'm like, "Oh my God!

284

I almost got killed.

285

My waitress almost got killed.

286

Somebody else could have got killed.",

and so there's that piece that really,

287

it changed me, and that's how I

moved out of the restaurant business,

288

but 20 years ago, but I miss it.

289

I really miss the people.

290

I miss the passion, and

telling these stories about the

291

cooking and that piece of it.

292

I really, really miss it, so I have

these inner struggles about it.

293

That's why I podcast, so-

294

Joshua: Yeah, and when you start

out with something that you love the

295

most, and you grow into it, and you

want be able to stick with it, but

296

you have stuff like that happen where

people, or things, or events happen

297

where it changes your directory of

whether you want to stay in it or not.

298

I can certainly understand, Michael, like

walking away from it, and I would be-

299

Michael: It's tough.

300

Joshua: Freaked out if we had some-

it's almost the equivalent of having an

301

active shooter happen nowadays, which

unfortunately in the United States, that's

302

happening more than ever before, and it's

happening at workplaces, so even with what

303

you said about being underappreciated,

that would be my final straw too, but

304

if you are then leaving the industry to

go into technology, and then coming back

305

as a podcast host to talk to chefs, I

find that really interesting because-

306

Michael: It is.

307

Joshua: You're not- You're almost

channeling yourself through these chefs,

308

and being able to do the same thing

that you did a number of years ago.

309

Michael: You caught it.

310

Joshua: Being mentored.

311

Yeah.

312

Michael: You caught it.

313

Joshua: Is that really why you do

it is because you want to help these

314

people just as much as they helped you?

315

Michael: So, the real reason, you want

the real reason why I started the podcast?

316

Joshua: Oh, here on Speaking From

the Heart, we always are here about

317

authenticity, so I absolutely love

to hear why you started it, for sure.

318

Michael: All right, so

the door is about to open.

319

It was an amazing experience.

320

I mean, I can't even tell you.

321

I really broke down, because I was in Napa

Valley, right, and I was in California,

322

and I didn't have a place to live.

323

I didn't have a plan.

324

I just literally quit, and I moved back

home, to Seattle, and what happened was

325

my friend, Scott Edwards, reached out

to me, or I reached out to him, and he

326

was applying, or had started working

for this company that was helping with

327

the launch of Windows 95, the operating

system, and we were just going into a

328

place in the world where we were going

from a different style of computer where

329

people couldn't really interact with it,

to now graphics and visuals and a whole

330

new world of computers, and that was

Windows 95, and I ended up interviewing.

331

Oh my gosh, this is a great story.

332

Thanks for this because

you're bringing back memories.

333

I ended up interviewing for this job,

and it was to be basically a support

334

tech for the support and the launch

of Windows 95; huge project with this

335

contract company directly connected to

Microsoft, and when I interviewed, I

336

remember they walked me out and they

said, "Well, you failed the tech test."

337

Well, of course I failed the tech test.

338

I didn't have a lot of technical

experience, but I tried, but the other

339

parts of the interview, when I brought

hospitality, and the restaurant business,

340

and dealing with challenges, I blew them

away, and they said, "We want to hire you,

341

but you need to come back in two weeks

and pass this test.", so I studied with my

342

friend, and I really studied, and I really

learned, and I just absorbed everything

343

for two weeks, and I passed the test,

and the next thing you know, I was hired,

344

and I now just made this transition.

345

I forgot all about it, but I made this

transition from working in the restaurant

346

business to working in technology.

347

It was the ground floor of opportunity.

348

Now what happened later, after working

there for a couple months, I had a

349

tech lead named Steve, and he passed

away a few years back with cancer,

350

but he was my mentor, and he loved me.

351

I remember he took me aside

one day and he said, "Mike,

352

you're really good with people.

353

I don't know what it is, but you have

this way of connecting and disarming

354

people that call in, and just calming

them down, and get into the problem.

355

I think you need to be a lead.

356

I think you should stop being a tech,

and I think I want you to be a lead."

357

He goes, "I'm going to take your resume.

358

I'm going to walk it right to the hiring

manager.", and they had a whole bunch

359

of people coming in, interviewing for

this job, and I got the job, so I became

360

a tech lead of like, I don't know, six

technicians or something like that.

361

A couple of months later, I was now a tech

lead of 14 technicians, and eventually,

362

I really enjoyed it, because it was

all about building a team, motivating

363

people, giving back, just like what

we're talking about in the beginning.

364

It's all about giving back

and speaking from the heart.

365

It's all about that, and

relationships, and just understanding

366

how people are motivated.

367

I was fascinated by that because

I learned that in the restaurant

368

business, and I carried it forward.

369

My why is really bridging

hospitality and technology.

370

It took me a long time to realize

that, and it was probably during the

371

podcast that that "aha" moment happened,

but for me, it was all about people.

372

It was great to learn the technology,

and leverage the technology, but it was

373

all about connecting people, and building

a team and I loved it, and that's how

374

I started in technology and that's

how I bridged the gap between the two.

375

Joshua: I have to pause for myself,

because when I hear this, and I hear

376

that you have this compassion, you have

this willingness to learn, when you

377

are not exactly 100 percent equipped

with the needs of a certain job, but

378

yet you have all these other skills

that make up for all those things.

379

This is what I usually preach

to my coaching clients.

380

I have struggled for so long in my life

about having connection with people,

381

and wanting to learn and grow, and

foster not only the relationships,

382

not only the confidence, not only

the determination that I'm setting

383

for myself, but for others, and you

are setting for me what I feel like

384

is the main point of doing this.

385

I want people to realize that there's not

just about what we see on the surface.

386

It's not just about what we need to do,

to say, meet a job description, or meet

387

the requirements that are listed on a

piece of paper, or online for that matter,

388

of what we need to do to become better.

389

It's about evolving, and seeing that

there's unlimited possibilities to the

390

different modalities that we have in our

lives, whether it is the technological

391

aspects of it, whether it's learning

a life skill, which I've done plenty

392

of episodes, Michael, on talking about

life skills and why it's important to

393

be able to measure twice cut once, like

those sort of things, but you saying

394

this really exemplifies the fact that

why, first off, this comes full circle

395

for you, because you've been able to

use the technological side that you've

396

developed, which was something that you

didn't learn initially, but bridge the

397

gap was something that you did learn, and

now create this awesome medium, I would

398

say, to help others and that's incredible.

399

I mean, do you feel a sense of pride

knowing that you've been able to

400

wrap this all together, because I

feel pretty proud of hearing you say

401

that, and what you've been able to

accomplish, but I think a lot of people

402

think, "Oh, well, I just done this.

403

Oh, I just done that.

404

These don't add up to what you need

today.", and they don't think three

405

or fourth dimensionally when it comes

to how you can put these all together.

406

Michael: I think for me, the driving

force, it's kind of interesting, but when

407

I started as a podcaster, you know, I

think back 62 episodes, which isn't a lot

408

for a couple of years, but, for me, it's

a lot, because I have a full time job, and

409

my wife, and we have adopted dog; lots of

things going on, but for me, at first I

410

thought, "Oh, I got these starry eyes."

411

I'm like, "Oh, I want to have the

celebrity chef on.", right, and what

412

I realized is it's not about that.

413

It's about empowering the guest.

414

It's about bringing somebody else on,

and making them feel great, and helping

415

them navigate through the technology and

the struggles, and the speaking piece,

416

and that's what really charges me up, and

makes me feel proud, is when I produce an

417

episode that someone comes back and says,

"I can't believe that you just did that."

418

It's the guest, or it's somebody that

listened to it, or it's my family.

419

Oh my God.

420

I did not realize that my brother listens.

421

My sister listens.

422

My mom listens.

423

They never told me for months, and

I'm sitting there with imposter

424

syndrome thinking, "Oh my God.

425

They're going to hate this.

426

They're going to think it's ridiculous.

427

What the hell is he doing?",

right, but when they connected to

428

it, I just couldn't believe it.

429

I was like, "Wow.

430

This is a new way to

connect to my own family."

431

My mom listens to every episode.

432

My brother listens to every episode.

433

He did a sabbatical for school, right,

and he traveled to the Caribbean and

434

lived there for a year on a sailboat,

so now all of a sudden, I see the

435

Caribbean's listening to my podcast

and I pinged him and I'm like, "You're

436

listening, aren't you?", and he's like,

"Yeah, I am.", you know, and so that

437

brings me great joy and great pride.

438

It's not about, "I'm a podcaster.",

and you're the same, Josh.

439

I could tell immediately

when we connected.

440

You are the same.

441

You are true and honest, and authentic.

442

I mean, there's just no question, right,

but there are others that you hear about.

443

"It's this intimidating process."

444

I'm like, "That's bullshit."

445

I'm sorry, but it's really about

connecting, and I feel so proud because

446

I've made friends all over the world.

447

Our podcast is in 60 countries,

and I just couldn't believe it.

448

It's just going up, but the

relationships are in 60 countries.

449

You know what I'm saying?

450

It's not, "Oh.

451

I've got downloads and listeners."

452

No, it's the relationships.

453

It's when you meet a follower

that really gets it, right?

454

I mean, you know.

455

I have a friend in Indonesia, Chef

Gunawan, and oh my God, he's been

456

in Savoir magazine, which is this

incredible culinary arts magazine.

457

He's a judge for international pastry

competitions, and he's my friend,

458

and he wants to come on the podcast

again, and I told him you need to come

459

visit us in Seattle, and we have these

conversations and it's like, "Wow.

460

That's what it's all about for me."

461

Joshua: You are striking something that

I even said to you before we started,

462

is that what started for me, and you

remember this, we had this conversation

463

too, and my listeners might not even know

this, but this was supposed to be a 90

464

day experiment to see if I could improve

my business, and I said that to you too.

465

I said, "I was going to

do this for my business."

466

That's all I was really wanting to do.

467

I just wanted to get more exposure

for myself, but what turned into a 90

468

day experiment has turned into over

a year now of doing this and it's-

469

Michael: Surprise!

470

Joshua: Yeah, I know.

471

I know, and it's because of people

like you that I have met along the

472

way, which I haven't met everybody

that I've been able to encounter,

473

but many of my earlier episodes were

because of Toastmasters, which you and

474

I have that common connection, which

my audience hasn't heard in a while.

475

Yay, Toastmasters!

476

Michael: Oh, totally.

477

Joshua: Yeah.

478

If you're new to Toastmasters, my

fellow listeners, please check out

479

what I have in the episode notes.

480

You will not be disappointed, especially

since Toastmasters is celebrating

481

its centennial anniversary this year.

482

Michael: That's right.

483

Joshua: But with that said, I've only been

to like 20, 30 countries with what I have

484

as listeners, and these are just spots all

over the place, and I look at my numbers

485

and I think, "Man, I'm not in the top

0.1 percent of podcasts by not even close

486

a margin.", and I see these marketing

people that says, "Well, if you want to

487

get booked, you have to be on the top 1%.

488

Michael: There you go.

489

Joshua: "That's how you get

your exposure.", and I'm

490

like, "That's bullshit."

491

Michael: It is bullshit-

492

Joshua: This is what this is about is

that we can only get connections, Michael,

493

and that's why I'm so proud that, A,

I have had you on this show, and I've

494

finally been able to tell the story of

who you are, and be able to have other

495

people learn a little bit about you, and

maybe go check out your 60 some episodes,

496

because each of those are about quality,

not about quantity, sir, but you make a

497

difference, and that's what's so important

about this, and really, this is where

498

it gets to the crux of the question.

499

I want to really ask you is what

about doing this- now you wrap in the

500

technology career, you wrap in your

chef career, now you're doing this.

501

What is the proudest moment of being able

to do what you've been doing right now?

502

I'm really am curious.

503

It's been on my mind for a longest

time, ever since before episode one,

504

when I recorded it, because there was

a motivation even for you, about a year

505

ago that we were talking about, and I

really am curious what you have to say.

506

Michael: Josh, there are so many things.

507

I am truly honored that you asked me

to do the voiceover for your podcast.

508

I remember you putting it out there,

and my friend Linda said, "Reach out.

509

She told me about this and I was like,

"Wow.", and then you had a whole bunch

510

of people you were talking to, and you

came back to me and you said, "I really

511

want you to do this.", and I was like,

"Really?", He goes, "I like your voice.

512

It connects.", I'm like, "Okay, cool.",

but that's one for sure, but recently,

513

I will tell you there's a couple, and

I'll be really quick about this, but I

514

did an interview that was a referral.

515

You can get a lot of referrals.

516

I was interviewing a lavender farmer.

517

I loved her; Renee, oh my gosh, and

Renee, I said to her, "I'd love to

518

interview some of your people that you

connect with, and I'd love to tell one

519

of their stories.", and she goes, "You

need to talk to Kimberly Pearson.",

520

and Josh, if you haven't listened

to Kimberly Pearson, oh my gosh.

521

She was incredible, and here's why,

because first of all, I just connected

522

with her immediately, because my

aunt has celiac disease, and my aunt

523

Nancy, who I love so much, is like

one of my heroes in the world, because

524

she's always so positive about it.

525

She's always found a way to flip it

and say, "This is a good way to live

526

your life and you just have to think

differently.", and when I remembered that,

527

when I started the podcast, I reached out

to her and I said, "Do you know anyone

528

you would like me to interview around

celiac, and these tough, challenging

529

food challenges?", and she didn't

really know, and so I was like, "Okay."

530

I kept searching and searching while I

was going along for two years, right,

531

and then, I got introduced to Kimberly.

532

Well, Kimberly went to cooking

school, so she's a chef, right?

533

She started her own bakery called Rocks

and Dirt Bakery out of Camino Island,

534

which is also in Washington state,

and I just fell in love with her,

535

because her passion is a lot like mine.

536

It's very aligned, but she was

so nervous coming on the podcast,

537

and she goes, "Why are you picking

me?", and I was like, "Oh my God.

538

You have this incredible story!

539

It's just incredible.

540

It's like you are doing these incredible

things to heal people and inspiring them

541

to think differently, how to bake, how to

cook, how to change their life, where they

542

can eat in a better way, and enjoy the

food.", and she's a recipe developer, and

543

I think that would be one of my proudest

moments, because what happened was,

544

she blew up, and she didn't expect it.

545

I didn't expect it, but this other friend,

or somebody that she connected to, wanted

546

to post my podcast on their magazine

online, and they're a celiac magazine,

547

and I was like, "This is pretty cool.",

and she goes, "I just want to honor

548

you, and I want to honor Kimberly.", and

that's the same philosophy I have, right?

549

It's all about honoring.

550

There's no hidden agenda.

551

I don't really give a shit

if I grow that much anymore.

552

What I care about is the connection.

553

What I care about is that maybe something

I do inspire somebody else, right?

554

Maybe something I do with this podcast,

help somebody in their career, help some

555

connection from one chef to another.

556

I dream of that.

557

I love that.

558

Am I monetizing?

559

A little bit, but barely.

560

I put a lot of money into the podcast,

right, but my proudest moment to circle

561

back is Kimberly, because I connected

with her and we connected quite a

562

bit, and now, oh, I forgot about this.

563

Valerie, who I'll just give

a shout out to you, Valerie.

564

I love you, and you have supported me

for a long time, even though it was

565

indirect, but we reached out again

recently, and she's going to have

566

Kimberly in her celiac group, give a talk.

567

Joshua: Wow.

568

Michael: And she has a big Facebook

group, or some other support groups,

569

related to celiac and other types of

food challenges, and I might not have got

570

it specific, but Valerie is incredible.

571

She's been a Toastmaster for a long time.

572

I think she's retired now, and she's

just a life mentor for a lot of people,

573

but that whole circle of connections,

all because I dedicated that episode

574

to my aunt Nancy, and that was just a

random thing, and it just changed the

575

way I saw it all, and really, for me,

the mission of Voice4Chefs is to honor

576

the chef, the culinary artist, the person

that's connected to the chef, that in

577

some way, gives back to the community.

578

It's not about celebrity.

579

I mean, I've had a celebrity chef

on that gives back to the community.

580

It's amazing.

581

Chef Ed.

582

Oh my God.

583

He's so giving, but it's not about the

status, right, and my other proudest

584

moment, which I'm hoping is going to

happen because for over two years, I've

585

been really wanting to have this chef

on, and it's Melissa Miranda, and I'll

586

send you a clip, her YouTube TEDx talk.

587

It's brilliant.

588

I just watched it today before the

interview, because I was inspired,

589

but anyway, Melissa, she goes by Mel.

590

She runs a restaurant called Musang in

Seattle, and your listeners might've heard

591

of it, because she's very well known, and

what she did was really put Philippine

592

cuisine on the map in Seattle and

literally, I was dining at her restaurant,

593

cause my wife said, "Let's go to Musang."

594

She'd never been.

595

We're sitting at the bar,

because you can't get a table.

596

They have a small restaurant

is very community focused.

597

It's like a house, right,

cause she wanted it to be a

598

community, and not a restaurant.

599

It's all about the experience, and

connecting to culture, but, what was so

600

interesting is I have gone there several

times to try to meet her, and try to

601

connect with her, and it's really hard.

602

She's so busy and so popular, but I saw

her in the kitchen and I went, "Oh my God.

603

She's here."

604

Joshua: Wow.

605

Michael: And I was going to go walk

over to her, and she disappeared, and

606

we finished up her meal, and I said,

"Carrie, I need to see if I can find

607

her.", and I walked towards the kitchen,

and then it turned around, and I'm

608

like, "She's right behind my wife.",

at the bar, like right behind helping

609

a server, and I turned around and I

said, "Are you Melissa Miranda?", and

610

she looks at me, and she smiles, and

she goes, "What can I do for you?"

611

I said, "You're not going to believe

this.", and I told her a story about

612

Voice4Chefs, and she looks at me and

she smiles and she goes, "I'll do it."

613

Joshua: Wow.

614

Michael: And I went, "Wow."

615

Now, the rest of the story is that

her pipes just burst, because we had a

616

cold freeze, so they had to close the

restaurant down, but she looked at me,

617

she told me that and she said, "But, I

think I'm going to have some downtime, so

618

let's do it.", so I'm trying to get hold

of her now, and I'm not sure what's going

619

to happen, but really, that's my proudest

moment, cause I've been really wanting

620

to share her story, and not because she's

a celebrity, she is, but because she has

621

a truly amazing story, and she gave a

TEDx talk that will bring you to tears.

622

I guarantee it.

623

Absolutely guarantee it.

624

Joshua: For my listeners, I'll have

Michael send that to me, and it

625

will be in the episode notes so you

can take a listen to it, watch it,

626

and I will definitely watch it too.

627

I'll give you my feedback privately, of

course, but Michael, we're pretty much

628

at the end of time, but I want to give

you the last few minutes to pitch your

629

podcast of where people can access it.

630

Maybe people are interested in

learning a little bit about you too.

631

Maybe they want to reach out to you,

and have some conversation about your

632

career, and how you ended up doing

what you're doing, but I'll give you

633

the last few minutes, and then I have

some things I want to say before we

634

wrap up to you, directly, so go ahead.

635

Michael: Okay, great.

636

Well, the podcast started

637

Governor Jay Inslee, in Seattle, like

many places around the world, shut

638

down all restaurants for over two

weeks, so people lost their jobs.

639

Chefs lost their careers, and I

woke up one day with the idea that

640

I wanted to give chefs a voice.

641

It took me several months to figure all

this out, and what happened was I came up

642

with the concept, with help from several

others, of Voice4Chefs, and so that name

643

stuck, and that became the podcast is

giving chefs a voice, and so the idea

644

was I was going to interview chefs.

645

I was going to review people around

or connected to chefs, and it

646

started out, if you can believe it,

I literally called restaurants in

647

Seattle and when I called them, I'm

like, "Can I speak with your manager?"

648

"Well, why?"

649

"Well, I'm starting this podcast.

650

I'd really love to interview your chef.",

and so what happened was, they would wait.

651

They get back to me in a week and it

would just drag on, and on, and on, and

652

on, but then one day, I went to this

amazing class and with a Toastmaster named

653

Nancy Judden, and Nancy is incredible.

654

She wrote a book called Bye Bye Boring

Bio, and it's all about guest podcasting,

655

and getting on shows, and marketing your

product, or your business, or your voice,

656

your message, and I was so inspired.

657

I did a week long seminar with her,

and then, I was on Clubhouse, and

658

Clubhouse is an audio only app.

659

It's been around for a few years.

660

When I got on Clubhouse, I

fell in love with the idea,

661

but I didn't want to speak up.

662

I didn't want to talk, because you

have conversations on clubhouse.

663

People invite you to speak.

664

It's like a mini podcast, so what

happened was I met this incredible chef

665

who's a Michelin trained chef named

Chef Mimi, and Chef Mimi introduced

666

me to Food As Religion, and Food

As Religion is a club on Clubhouse

667

that started with 5,200 members.

668

I became an officer and helped

grow it to 8,200 members within

669

a year and a half I think.

670

I was part of this group.

671

I won't take the credit for it.

672

I really believe Chef Mimi, the

co-founder, and many others, but it

673

helped me grow my podcast, so I went

from five countries, to 20 countries,

674

to 30 countries, to 40, to 50, to

60, and started gathering listeners

675

and connections around the world.

676

What was amazing about it though,

was that I met incredible chefs from

677

around the world, so instead of calling

Seattle, I'm now connecting to Australia.

678

I'm connecting to India, and places

all across the U.S, and so Voice4Chefs

679

is really now a global podcast with

incredible stories from really caring,

680

giving chefs that give back to the

community, and I just think that

681

that's something that I would love your

listeners to check out and listen to.

682

One person I want to give a shout

out to is Chef Maria Campbell,

683

who is a chef out of Philadelphia,

on your side of the country.

684

I'm in Seattle.

685

Joshua: Yep.

686

My side.

687

Yep.

688

Michael: Well, chef Maria Campbell runs

a nonprofit called Cooks Do Care, and

689

this really resonated with me, because

all the funding from her nonprofit goes

690

to support people with mental health

challenges in the hospitality industry,

691

and she created this incredible cookbook,

and fundraised over $25,000; I think

692

probably more at this point, but she

really inspired me, and her story is

693

there, and I have so many great stories.

694

I have entertaining stories,

heartwarming stories.

695

Chef Andy Larusso; he's a singing chef.

696

He sings and cooks Italian.

697

He's an epic recording artist and a

chef, and he's traveled all over the

698

world in big casinos doing huge dinner

presentations, and he's my friend and

699

he's my biggest follower, and then when I

interviewed him, he was a celebrity chef.

700

He was on the Donny and

Marie Show back in the day.

701

He was friends with them, and when I

interviewed him, he was my first celebrity

702

and I was nervous, right, but not anymore.

703

At the time, I didn't realize it, but

then we became really good friends.

704

He sung for my wife and her birthday

party, so those kinds of things are part

705

of the culture of voice for chefs, and to

find us, I'm on Instagram @Voice4Chefs.

706

Now, remember too, it's voice,

the number four, chefs, not

707

FOR, but the number four, chefs.

708

I have a website, just voice4chefs.com.

709

I have a private Facebook group that you

can belong to, but the most important

710

thing I want to share is reach out to me.

711

I'd love to have a conversation.

712

If this is something you're curious about.

713

If you know someone that would be a

great guest with a great story, I invite

714

them, but reach out and communicate,

but let me know who you are when

715

you do, and where you heard about

this, from Speaking From The Heart.

716

Joshua: Michael, I have to tell you,

as somebody that has a voice for chefs,

717

you also had a voice for a coach that

didn't know what the hell he was doing.

718

That's me, and you gave me a voice on

this world that I never thought I had,

719

because of some of the starting techniques

and points that if it wasn't for you, I

720

probably wouldn't have been figuring out

a whole community that I could belong to-

721

Michael: I love that.

722

Joshua: That some really silly

questions that probably made no sense

723

whatsoever to me, but made a lot of

sense to others that were struggling.

724

You helped me with getting the intro and

outro out with this podcast, which debuted

725

in episode two, and don't worry, folks,

I'm actually been talking with Michael.

726

We haven't really finalized it at this

point yet, about trying to get a new

727

intro/outro that would include Michael

again, because his voice is also part of

728

the reason why Speaking From The Heart

really exists, but with all those things,

729

what is really, truly important to me is

that you have this intentionality about

730

wanting to help others, and my goodness,

that heart that you have goes so deep,

731

and you don't ask for anything in return.

732

I remember having this conversation

like, "Let me pay you for this

733

and what you're doing for me.",

and you're like, "Absolutely not.

734

I don't want to have it.", and I'm like,

"No, I'm going to.", and I make that

735

promise to you that I will, and I put

that here on the record because, in one

736

way or another, I think that we all have

this wanting to give, and that's what

737

this is about, but I think that when

we are looking at the bigger picture

738

here, what you're doing isn't just about

looking at the chefs and helping them,

739

which there is such a pandemic when it

comes to mental health with chefs, and

740

I think that you're doing some important

work with that, and I encourage you to

741

continue doing that and keep growing

that, but more importantly, Michael.

742

It wasn't for you, there would

be no Speaking From The Heart.

743

I deeply mean that.

744

I think that-

745

Michael: Aw Josh.

746

Joshua: I think that.

747

I think that people would not be

inspired, and I will tell you, I've had

748

people reach out to me saying, "Who's

this guy that does your intro outro?

749

He sounds so good.", and at the same

time, I've had people say to me, "My gosh.

750

My life's been changed because of the

stories that you've had on the show.

751

I really appreciate that too.", and

I'm like, "Well, if it wasn't for my

752

friend, Michael, it also would have never

happened.", so for all those reasons,

753

you are the legitimate and pivotal

voice of this whole entire process.

754

For all those reasons, Michael, thanks for

being on Speaking From The Heart today.

755

It was not only just a privilege, but for

you to be part of this experience with me,

756

words will never be able to express that.

757

Michael: And we're Toastmasters.

758

Joshua: Yay, Toastmasters!

759

Michael: I mean, we're Toastmasters.

760

We should be able to express it in

words, but sometimes when it comes to

761

that kind of emotion, it's really tough.

762

Joshua: Absolutely, and I think that we

work on that technique, nevertheless, but

763

for all those reasons, thank you so much.

764

It was really a privilege

to have you on the show.

765

Michael: You're so welcome, and it's

such an honor, and it's so great

766

to see this show become successful.

767

Joshua: Again, I really want to thank

Michael so much for just being part

768

of this show, and always being part of

this show if you really look at it from

769

that perspective, and providing so much

information for me starting out, learning

770

about how to podcast, learning how to be

able to grow, and the guests that we'll

771

have even go above and beyond what I'm

even sharing with you today, and I'm

772

really excited to be sharing with all of

you what those remaining individuals are,

773

but at this time, I just want to thank

Michael for what he's been to me, to be

774

able to help out, to be able to learn

and grow in this industry, and although

775

I have a lot more work to do, and a lot

more people that I want to reach, I know

776

that he's been instrumental with his

voice to be able to have another voice on

777

Speaking From The Heart, but I will also

put a couple links into the episode notes

778

that he referenced today that will also

help you with some context that he shared.

779

The first thing is being Melissa's

TEDx talk which he talked

780

about Melissa during the show.

781

I'll leave a link in there

in which she did a TEDx talk

782

called, "Building Resilience and

Community In The Service Industry."

783

I'll leave that in the notes, and also

we'll put a link into a very meaningful

784

fundraising effort called Cook Who

Care, so if you're interested in taking

785

a look at either one of those, those

will be available as well, but let's

786

even dig into the fact that Michael

brings a perspective to the restaurant

787

industry that needs to be heard.

788

People that work in that industry

do thankless jobs, and I know that

789

there's plenty of opportunity, in viral

sensation videos, in which people are

790

tipping, and they are giving people that

recognition, but it's not simply enough.

791

Sure, there are people that are terrible,

and they do not do their service that

792

they should, and they, in themselves,

need to check out why they are not doing

793

the level of service that they should

be doing, but if you really think about

794

it, and we peel back all the onions,

all the oranges, and all the sautéing

795

of the peas, you start to realize that

there's bigger areas that we need to

796

focus on when it comes to the mental

health crisis that even affects cooks,

797

managers, and the associated individuals.

798

I love Michael's mission.

799

It's really to help give them that voice,

which speaks to even what I'm doing here,

800

to give people that voice, to be able

to help others achieve the best versions

801

of themselves, the ultimate mission as

to the reason why we started this in the

802

first place, but that age old question

about what is on your heart, going all

803

the way back to episode two, the very

debut of Michael himself, too, on this

804

show, really goes back to the fact that

we need to be able to learn and grow in

805

a variety of different perspectives, and

here's yet another perspective as to why

806

self development, business development,

all these tools that coaches provide,

807

are so important for the overall growth

and the furtherance of moving ourselves

808

forward, but the passion of cooking, it's

something that goes back ages and ages,

809

all the way back to human civilizations

first starting out, because if it wasn't

810

for cooking, if it wasn't for that

pastime, if it wasn't for the creativity

811

that we can have by using various

ingredients, various spices, various types

812

of sauteing methods, cooking methods for

that matter, it wouldn't be able to have

813

the effect, the industry wide trending,

that it has today, but burnout, just

814

like we've had in one of our most recent

episodes featuring Simon Rinne, certainly

815

exemplifies, yet again, they exist, and

not only in these areas, but in areas

816

in which we might often not think about.

817

Do you often feel that your life

comes full circle as a result?

818

To be able to have interactions

with people so that they don't

819

have to live in that area anymore?

820

Let's face it.

821

Michael took a big risk.

822

He stepped out of his comfort zone, and

he was able to help with a variety of

823

different areas, using his tech skills,

to be able to not only reinforce his

824

hard skills, but the soft skills that

come alongside of it, and yet, here we

825

are again, talking about Toastmasters.

826

It's the universal circle in my life

that keeps on coming back around,

827

and it should be a good indicator

for you of how you can keep moving

828

forward, because what motivates you?

829

In Michael's case, what motivates

you to connect with your audience?

830

To engage with them?

831

Who is really listening

to your own content?

832

What is really needed for that

content to be able to push forward

833

the agenda that you're trying to

have, because, there's a right agenda,

834

but also a wrong agenda as well.

835

Is it about reach?

836

Is it simply about doing a 90 day

experiment to see if it even works,

837

because let's face it, I know somebody

that did that for their podcast, and

838

if you're just joining us, it was me.

839

What turned into what was really a 90 day

experiment became so much more for me.

840

It became so much more for my guests.

841

It's become so much more for my

clients, which I refer to them these

842

episodes, but really, it's not about

the selfish aspect of being able to

843

do this, or even putting this out

there, that really counts the most.

844

It's about helping others, without

any sort of recognition, without

845

any sort of payback, because that's

not what I'm really looking for.

846

Of course it would be really great

to grab a client or two, or make

847

a quick dollar, but we all know

that that isn't what this is about.

848

It isn't about the money.

849

It isn't about the fame or the fortune.

850

It's about helping others, and flipping

the script, on what really is what

851

is on your heart, because if you can

relate to the engagement today of what

852

Michael and I had, which we have not

talked in person like this for quite

853

a long time, up until this interview.

854

If it shows you today that you can have

this kind of content development in your

855

life with somebody, without even knowing

them very well until just this very

856

moment, then maybe you need to re examine

who you're surrounding yourself with.

857

As a matter of fact,

let's ask this question.

858

Do you have a Kimberly, just as what

Michael even talked about today, that

859

just help you, even if you think that

they don't help in the first place?

860

Would you be excited for more of a 10 cent

raise, or even opening a chef position

861

at a resort, or being able to mentor some

of the most world class chefs because

862

of your knowledge skills and abilities?

863

I don't know about you, but the fame

and the fortune of a ten cent raise

864

doesn't seem to be really what I'm cut

out to be anymore, and probably for

865

you, not so much as well, but it's not

happening with the snap of the fingers.

866

It takes consistency.

867

It takes building a

network of relationships.

868

It means gaining confidence in your trade.

869

Connecting with things that you

might have never connected before,

870

in terms of the dots, but oh yes, as

you always have heard, it's about the

871

determination, just as what Michael

says every time he opens the show

872

for me that really counts the most.

873

You have to stay determined, especially

in this ever changing world, even for

874

the world of chefs, to be able to have

a voice, to be able to break out of just

875

peeling onions, being able to manage a

kitchen, being able to get your steak well

876

done, but more importantly, being served

a world class meal of epic proportions,

877

and that meal consists of opportunities

that you never thought of before.

878

I don't know where you are in

your life today, and whether this

879

episode goes full circle for you.

880

Maybe these are the things that you

needed to hear from Michael and I's

881

conversation, but the thing is, you

can have the skills, you can have the

882

motivation, you can have the ability to

have other people listen to your content,

883

even if you try it out for 90 days.

884

You have to just start somewhere today,

and Michael did that over thirty some

885

years ago, and look where he's at now.

886

He's gotten so far, and I know that

for you, my listeners, it's not

887

just following those footsteps.

888

It's not just about being

mentored by the right people.

889

It's not just about cooking the

right meal for somebody else.

890

It's about really helping others to

navigate, especially with the interests

891

that we have, to find the path in which

they can be unlocked, to not only see

892

their true potential, but to be able

to mentor somebody that will help you

893

follow their footsteps in the future.

894

That is the ultimate reward, and

the ultimate opportunity for you,

895

if you're willing to do it, and

I know you can, if you just try.

896

Again, I'm going turn it over to Michael

as we wrap up here at the end, as I

897

always do, but from the bottom of my

heart, Michael, as you listen to this

898

today, thank you for what you've given me.

899

You have no idea from the bottom of my

heart what it has meant for you to open

900

and end my show, but more importantly, the

friendships that I've gained through this

901

podcast, are ever enduring because of you.

902

Thanks for listening to episode

number 121 of Speaking From the

903

Heart, and I look forward to

hearing from your heart very soon.

904

Outro: Thanks for listening.

905

For more information about our podcast

and future shows, search for Speaking From

906

The Heart to subscribe and be notified

wherever you listen to your podcasts.

907

Visit us at www.yourspeakingvoice.biz

for more information about potential

908

services that can help you create

the best version of yourself.

909

See you next time.