Right About Now - Legendary Business Advice - Chef Jonathan Scinto - Content Creator, Host, Food Artist, Branding Expert, and Entrepreneur

Episode Date: November 30, 2021

Welcome to another episode of The Radcast! In this episode on The Radcast, host Ryan Alford talks with Content Creator, Host, Food Artist, Branding Expert, and Entrepreneur, Chef Jonathan Scinto.Chef Jonathan talks about his cooking style/techniques and opportunities that opened for him when he landed the job at Post Perfect. He also shared the biggest challenges he encountered while working with A-List clients. We also dissected what Masterchef taught him as a contestant, the impact it has made in his life, and his brand as an entrepreneur, and much more...Learn more about Chef Jonathan Scinto www.chefjonathans.com Follow Chef Jonathan on LinkedIn:https://www.linkedin.com/in/chefjonathans/ and Instagram @chefjonathans, Facebook https://www.facebook.com/ChefJonathanS/ and Twitter: @chefjonathans.If you enjoyed this episode of The Radcast, let us know by visiting our website www.theradcast.com. Like, Share and Subscribe on our YouTube account https://bit.ly/3iHGk44 or leave us a review on Apple Podcast. Be sure to keep up with all that’s radical from @ryanalford @radical_results @the.rad.cast If you enjoyed this episode and want to learn more, join Ryan’s newsletter https://ryanalford.com/newsletter/ to get Ferrari level advice daily for FREE.  Learn how to build a 7 figure business from your personal brand by signing up for a FREE introduction to personal branding https://ryanalford.com/personalbranding.  Learn more by visiting our website at www.ryanisright.comSubscribe to our YouTube channel  www.youtube.com/@RightAboutNowwithRyanAlford. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I decided to on 39 years of age to shift years and change career. And my wife said to me one day, it's time to quit your job flat out. I was like, what the hell are you talking about? She said, just do it. I don't want to hear you talking about this nonsense anymore. We'll go to a party and they find out I'm a chef. They want me to go on the grill or in the barbecue. I'm like, come on, really?

Like, do you think this is all I think about doing and cooking all the time? Come on. I'm aware of that. Those reality shows are far from reality sometimes. is they produced like anything else. And I'm not saying they define the winner beforehand, but, you know, I'll let you say that. I'll definitely get that. I'm under no contract.

There's no NDA that I would get in trouble for. You know, that's way past. You're listening to the Radcast. If it's radical, we cover it. Here's your host, Ryan Alford. Hey guys. What's up? Welcome to the latest edition of the rad cast.

We're cooking hot today with chef, Jonathan Sinto. What's up, Jonathan? Welcome to the show. How's it going? Thanks. Pleasure to have being on. You know, professional chef, content creator, host. You know, everyone, every guest we have now seems to have, you know, like 12 things that got their hands in.

Expert, cook, entrepreneur. You know, you got your hands up. a lot, brother. Yeah, you got to stay busy. You know, I got three girls right now. So if you're sitting back and relaxing and you're sleeping, you're in trouble. I know, man. I can relate. I can't relate to the girls, but I can relate to the kids. We got the blues and the reds going on. My four boys, you're three girls. Like, you know, I can't even imagine a teenage girl. Is it as crazy as it sounds? Yeah, a thousand percent. There's no sugar-coating it. No sure.

Because of my friends and, oh, God, I mean, he's a good kid, this guy. But, you know, it's scary. I was his age at one time, so you know what goes in my mind. Yeah, I'm sure we'll get to that. I, you know, I know you had master chef and you've done a lot since then. But let's give everybody a little bit of that background and your story. And then we'll kind of dive into what you've been up to and, you know, talk about the business of the business of cooking. I decided to have 39 years of age to shift years and change career.

I worked in emissions for many years, college admissions for profit education. I worked for career education, corporation for a long time and culinary school. I decided it was time for a change. I was unhappy with what I was doing. I felt like I wasn't being able to be creative and using my entrepreneurial mind. And my wife said to me one day, it's time to quit you. job, flat out. I was like, what the hell are you talking about? Quit your job. You realize we live on Long Island, one of the most expensive places to live in the country? I'm just going to quit

like that. And she flat out for her. She said, just do it. I don't want to hear you talking about this nonsense anymore. You know, every single day, we hear you complaining about how you're not happy. So she saw an article the day she said that to me for Master Chef. They had an audition in New York City. And one thing led to you. to another and fast forward. It's been a hell of a ride since then. Absolutely. What's your most, I mean, how was Master Chef?

You know, how was the experience for you? It was an incredible experience. You know, I was able to cook for Glenn Ramsey, Graham Elliott, Christina Tosey, and we'll get to that. There's a funny story behind that. And I was able to, you know, really show what I can do and have them taste my food. and I focus on Italian and Asian cuisine. I do what's called Itatian, which is a fusion of both the cultures.

And for Gordon Ramsey, who is one of the most decorated chefs in the country, to be able to sit there and cook for him and then actually try my food and not rip it apart and say how he enjoyed it. And he said, Jonathan, you have some of the best mushrooms I've ever tried. And he called me one of the best cooks, Italian cooks, in America. And I was blown away. Did I go as far as I wanted to on the show?

No, but look, only one person can win. They only choose a certain amount of people to continue. And remember, one saying it's TV. Yeah. Yeah, oh, yeah. I'm aware of that. Those reality shows are far from reality sometimes. They're produced like anything else.

And I'm not saying they define the winner beforehand, but, you know, I'll let you say that. I'll definitely get that. I'm under no contract. There's no NDA that I would get in trouble for. You know, that's way past. So I'll tell you a little behind the scenes, actually. Yeah, definitely.

How is it like a fraternity of sorts? Like a, you know, Masterchev is in, what, 10, 11, 12 seasons now. I mean, is it, do all the past, present, future, do you guys keep up with one another? Yeah, you know what? I can definitely tell you that it does become a close. knit group of people. You know, you have your friends. You have people that you associate with on the show.

I talked to some people from season five. I was on season six. And then some people now. So you do get to meet people all over the way and everyone does root for each other. And then there's a lot of support going on, which is great. You know, people think a lot of these shows

that there's a lot of negativity. You know, that's more on the fan side when they watch the show. Everyone thinks they can do what you're doing, which is great. you know, then go to audition for it and see how easy you think it really is. So, you know, the family bond, yeah,

it's definitely there. There's a group of people I have some friends with that. I still talked on season six. But, you know, people go their own ways. Everyone's in different parts of the whole country. So, you know, it's not like we're able to meet up for dinner or anything like that. So, you know, Facebook, Instagram,

you know, that's a really good tool to talk to people. And we also have iPhone so we can do FaceTime. if we had to. What's, you know, since you are a cook and you might be Italian. Joking. But what is your style? What I mean, what is your approach to cooking? I like to keep it simple. I don't like to overdo it. I like to highlight the ingredients so people can actually taste what's in the food. I like to be able to build many layers. is a flavor so you can enjoy yourself. It's more about putting you like in Nirvana, right?

We want you to go out into a different place and not have something that you've normally tasted. I might take like a classic chicken palm dish and just flip it upside down and maybe add some hoistin sauce to the marinar, just to give you that smoky sweet flavor. And that's what I do with Itation. It's really more giving different flavors than just saying, here you go, it's a whole new cuisine. I didn't recreate or create a cuisine. I just made a fusion that most people weren't used to eating and trying to give them something that they can say, wow, this is different.

I like it. I enjoy it. So that's really what I focus on is that rusticness, comfortfully. Yeah. How does, I always fascinate something, people that, you know, cook for a living and having cooked at home, like my wife and I say this sometimes, like sometimes when you cook all day, the last thing you want to do is eat. You know, like, like, sometimes like I get excited about, I'm a big dude. I get excited about eating and like food. And like, but when I cook it and I spend all this time, like even some of my favorite meals, then by the time it comes to eat it, like, I'm ready for a glass of wine, but I almost don't want to eat it. Like, is it the same way for you guys? Yeah. It's the anticipation, right? Like most people anticipate they're ready to eat, ready to enjoy

themselves. Yeah, there's times I cooked for it. I just did a party the other day for a nice family. They're doing a gathering and orient, you know, really nice home right on the water. And I came home and I was like, I don't want to see any pots, any pans. And you know what I'm doing? I'm calling them Chinese food. It's easy, it's quick, let someone else cook for me and have something to drink with it. So a lot of times when you're cooking, yeah, you're tired of chefs. They're working long days. They're on their feet. You know, there's, there's, there's, out there that they're sitting on crates and stuff like that, that is true. You know, we're sitting around what's around us.

You know, we walk in the icebox to cool off. It's really, you know, it's part of the lifestyle. You know, do we cook for ourselves all the time? No. You know, I have friends that come over and what do you think they want me to do? They want me to cook for them, you know, that we'll go to a party and they find out, I'm a chef. They want me to go on the grill or on the barbecue.

I'm like, come on, really? Like, do you think this is all I think about doing? and cooking all the time. Come on, let's hit the brakes a little bit. What is your favorite thing to eat? Chicken wings. I'm a chicken wing, beer guy. You know, I love Buffalo Wild Wings.

There's a plug for you guys, Buffalo Wild Wings. There we go. The Ratcats brought to you by Buffalo Wild Wings today. So, yeah, I love going, you know, things like that. I like making my own ribs on the grill. I'm a barbecue guy. I like the cold pork. I just had the other night, made a kickout.

I have ribs. We made that in the oven. That's just what I enjoy eating. It's simple. You don't have to do very much. You let the oven do it or you let the grill do it. And you walk away. As Ron Propel would say, set it and forget it.

I didn't forget it. I had wings this weekend for college football. That's what I do. You know. Nice IPA. Enjoy yourself. The wings were good. The games was not.

I'm a Jet fan. So you kind of say what I'm going through right now. one three. Zach Wilson, come on, man. Seven interceptions. The first three games. Jeez. Hey, Ricky quarterback. You're going to go through it. We're dealing with it a little bit with young quarterback. We're more college people down here. Clemson's, uh, yeah, it's been a shit in the bed early a bit, but we'll see where it goes. You know, I want to close out a little bit. We're going to transition into, you know, things now, but, you know, back to the master chef stuff. I mean, what was the biggest thing, like your biggest learning, your biggest takeaway, and like, where did that kind of, you know, take you from a trajectory standpoint with where you went after the show?

Well, I saw it was an opportunity. I told my wife when I went there, no matter what happens on this show, even if I get kicked off the first time I got there, we're going to turn us into an opportunity that's just going to go for years to come and build into a business. So I saw it as a chance for my food to get on a larger scale and to show it into a bigger audience. So that was one thing I took away from it was the opportunity to have a lot of people see what I can do on a big platform, which was you don't get that all the time. It's very hard to get that, especially if you don't pay for it, right? That was one thing. The other takeaway was watching how production is done. on these shows.

And it was in the back of my mind, well, you know what? Why don't I stop my own production company? I could make shows very similar to this on a smaller scale. We don't have to have, you know, the $10, $15 million budgets like these shows have. But we can definitely do something very similar. And that was something when that was in the back of my mind. I started creating concepts in my head for the time I was even down there. I have a whole notebook when I was down there from Master Chef.

I even predicted the winner on the show. show when I was downed before the show even happened. I have that in one of the spiral notebooks that I have. So that's what I saw really learning and taking stuff away from that show. Is to that end, you predicted the winner and, you know, back to the earlier comment, like, was it talent? Was it personality? Was it, I mean, what what led you to that? And how much does that play a role in the show? When I got down there, so. I'll give it to you in a nutshell how it's formed, right? My season, they decided to do a two-hour premiere.

They never did that before. It might have backfired on them a little bit because they didn't get the best ratings that they've had in the past. It's kind of packing too much, I think, in at one time. You know, they should just a one hour. So for that season, when I arrived, we're blindfolded, for real. Like, we don't know what's going on. They hide everything from us.

they separated some different parts of hotels. My season 8, we're going to have 20 versus 20. It was going to be like a tournament style where it would have been Chicago versus New York in the cooking aspects. And that was my part where I had to. So we were in different rooms where we would do practice cooking,

everyone would be in groups. And they grouped us up with some people that had some over-the-top person And you could tell right away who was going to be on the show, who wasn't going to be on the show. So I started writing that down every day when I got back to my hotel room. I was drawing pictures, you know, making out where we had the kitchen set up. And I was able to pick who the top three were right away. Based off of, I'm not going to say talent because, you know, cooking for that show.

Yes, we're really cooking. No one's switching out plates. There's no assistance. You're cooking on the fly. A lot of things are happening. Mistakes of me. There's been injuries, right? It's all legit.

There's no tricks that have done by anyone there on the show. I want people to really understand that. But in a nutshell, it's not just cooking at Wednesday shows. It's not. And no matter how people want to say that, it's the opposite, it's a mix, right? You have to have a personality that goes with what you're cooking, if that kind of leads you to what I'm getting at. They have schedules to follow and a story to put out.

And a lot of what happens with the winner is it relates to what's going on in the environment in that period of time and what's going on in that culture. And, you know, Master Chef is real smart. They know how to put and put their product out there during what's going on in the news, you know, what's relative to what's happening in the world. So they kind of know what they're doing. To say that they pre-picked the winner in advance, you know, that's a crapshoot, I guess, if you want to call that.

We'll leave that thought process for everyone out there to have that in their minds. Is it fixed? You know, that's what everyone thinks. I'll leave it alone on that one. Well, they do have to, you have to perform, right? Right. I mean, they could have it in their mind who's going to win,

but if they completely fell flat in the cooking of it, like you said, they've got to put it all together, right? Yeah, they got to put it all together. And look, they film a lot, right? Yeah. When we got on the set, the first day, we get out of the event. They put us in the vans. We got mic up within a matter of two minutes, and the mics stay on.

They don't leave. I went to the bathroom with the mic on. They walked us to the bathroom. Like, we can't go anywhere by ourselves. So we're quarantined, really, in a nutshell. And they're filming and just it's rolling the camera. So they can do pretty much anything they want to magic television. Yeah.

So anything can happen. Yeah. Well, you know, Noah Sims has become a good buddy of mine who was on season 10. I don't know if you know Noah. He's crazy. Season 10. I had a friend, Mike. He's like, he's 6'7.

He's a giant. And he's a southern boy, long hair, cowboy Sims, essentially. Okay. He's awesome, but he's, he had a lot of same thoughts you did. I think he was third runner up, fourth runner up. So he did pretty well, but he had, he shared a lot more than me. Well, he, he's a good cook, but he's, he's got a personality too. I mean, you can see he played well on TV, and he's a great dude.

But he shared a lot of the same perspective as you did. It's been consistent with the show. What's been, you know, so since the show, like, what's been the, talking about the business and marketing side of what you do. Like, what's been your channel of monetization? You know, like, how's this been a business for you? How have you made it a business, you know, since the show in the last, you know, four to five years?

So the minute I came back from Los Angeles, the day I landed, I had a website up in a matter of seconds, right? Power of Wicks. Went on there, have a background of design, was able to build something that would get me a blueprint, right? when people start searching for you. It's not about social media. At that time, it wasn't as powerful as it is now.

We're going back six years ago now, right? So things have really picked up speed on social media since then. So I built a website. I started doing shows and events and just getting out there, not relying on television because that's 15 seconds, right? They're going to forget about you very quickly. So you have to really monetize that first and build yourself and get the awareness and the credibility for people to see who

you are and also be searchable, right? When people start hearing your name, they're going to go on Google and they're going to start looking you up and saying, oh, well, so I had to try to get press and never pay for press. You had to get out there and start getting local newspapers is where you start. You know, contact a journalist. Give them a pitch. Give them an article that is worthy for them to put in there. And they'll put it to their publishers. They'll push it. So I started doing that right away.

I started crafting up stories and ideas and get rejected on a lot of them, but some them went through. And that's what you needed. You had to be searchable on that. And that's how I started to build now, that credibility to build a business. And I started doing events where people now are paying me to do dinner experiences. I'm now able to be searchable. and in the first year after I got back from Master Chef,

we did 50 events. None of them were paid. We did food shows, New York City Food and Wine. We did Chop Live. We did Iron Chef. And now building reputation, people seeing the food, they're tasting it. They're seeing my personality again, not just relying on, you know, being on TV for 10 minutes, right?

That was really important to establish myself because there's going to be a lot of negative things. There's going to be a lot of people that are going to rip your ass apart on say that you're not who you really are. You know, you can't do it. You're full of crap. You're fake. You're a fraud. I've heard all those, Ryan.

You have no idea, no idea, right? I've got people tell me to put my finger in an electric socket and gets electrocuted. No joke, right? Craziness. And you've got to have fixed skin. You got to let that stuff pass by. Well, there's a lot of hurting people out there. I mean, anybody that goes that far, it's really easy to judge and it's hard.

to do. And so that comes with the nature of the beast of social media, unfortunately. Exactly. You got to let that stuff slide, right? You have to have a thick skin, especially when you're in the public eye now. Yeah, you're going to be exposed to your lifestyle and what you do and people are going to see it. You've got to be able to roll with it. Like my wife wouldn't have it. She's the same. She sees some of that stuff. She's ready to attack. She's in a tact, right? She's ready to kick some ass. I'm like, hey, hold on. She's a little bit of a quiet lady, but when she sees her family getting attacked, she's a bull in a china shop, right? So started doing that, started building that, getting the groundwork in there, which was really, really important.

And that first year, it was tough. You know, there was no money coming in. I was scraping by, making sure that we were building it. I had a great support system. My wife saw what I was trying to do. Year or two, we did over 100 pay parties. We built that foundation, we built that framework. We started getting out there.

We didn't post any flyers because we were trying to build more of a niche, a luxury type of dinner experience. At the time, no one was doing it here on Long Island. That was one of the first to do in-home dinner parties. And it just took off. And then we started doing them in other parts of the country. So I had to build a plan. And then year three, we said, you know, we can't continue to do dinner parties anymore.

We have to do something else. We started doing paid ticketed events themed pop-ups. So we would do different pop-up experiences, tastings, and people would buy tickets right through my website. And we would sell tickets. We do 75 to 100, keep it down, intimate. And we'd make it entertaining. We had, you know, people who had radio shows come on and they do the radio shows inside

the pop-up. We would have a really cool thing. It's a Long Island Cuban and Bourbon experience, and it's a trailer that he has those silver streams. And he came and people would leave the pop up and they'd go have a cigar and bourbon in the trailer. There was a red carpet. So we made an experience. It wasn't just food, right? So we started doing those.

We did probably about 35 of those, 40 of those events that were paid. And we just started building a reputation of just having these amazing themed dinner experiences. and just moved along. And each year I tried to do something completely different. So now we're in year six since I've done master chef. So I know you're big into content and things like that. And, you know, let's go ahead and talk about you got a new show coming up, cooking at home with Jonathan. Am I saying that right?

At home with Chef Jonathan. At home with Chef Jonathan. Yeah, we're not going to be just focusing on cooking. Okay. So after I did Master Chef, I was able to do a bunch of other TV shows, and I always liked to be in front of the camera. So I did doing a little acting. You know, I'm not going to be, I wasn't going to be anything huge

because I wasn't looking to do anything that would take up a lot of time. Right. So I would do a lot of, like, extra background work or filling type of stuff. Did a couple of seasons with Miss Maisel, a couple episodes, things like that. So I saw doing that. And the reason I did that also is to watch how they film. You know, you have to learn. I always thought learning on the job

is the best way to learn anything. So again, I'm using these little nuggets of stuff to be able to bring this to what I really want to do, which is set up my production company, but you can't just throw it out there. You have to know what the hell are you doing, right? So I started doing that, then did Chopped, which was a lot of fun, and moved along.

And I said, you know what? After Master Chef, I was telling you, I had some ideas to do my own. on show. I wrote a bunch of different treatments. They didn't like any of them really. It just didn't seem original, didn't seem creative enough on what I want to do. And in 2019, right before the pandemic hit, November, we launched our show called Family Kitchen Revival on Prime Video. In the first week, we were in the top 10 trending new TV shows, which was phenomenal. And we wound up being in four.

We went good housekeeping. We went a ton of magazines. And the premise of the show was we were going to eight families here in Long Island who have experienced extreme hardships, either mental, physical, financial, whatever it was happening at that time. And these people were looking for a way to get their story out, one, but also a way to thank the people that really helped them through the toughest times. and my idea was let's craft something where food is involved. You know, food is the heart to everything. It revolves everything, right?

You're at the dinner table. All the stories come out when you're eating. So I said, you know what? Why would they have me come to their home and use me as the thank you? We'll cook the dinner together, use one of their family recipes that has been in the family for years, fix it, make it newer, make it more modern, easier, more affordable. and they can give that back to the family that helped them, their friends, relatives, as a thank you dinner. So that's what we did for eight families. And the show just was a huge success.

And then the pandemic hit, like, a few months later, which was crazy. And we didn't know. And a lot of the topics that we covered were relative to what happened in the world at that time, six, seven months later. So now we're working on revamping the show a little bit So we can have a second season And we went in the middle of selling that internationally for distribution But it's still currently on it's on Roku It's on Apple TV, Samsung, fire all those

All those streaming services And you can download Glue TV on any of those Streaming services, the app is free And you can watch eight episodes So definitely take a look at that. It's a great show Really inspiring So at home with Chef Johns, there's a completely different show, right? So it'll be cooking and having entertainment.

We'll have live guests. You know, it's going to be where you can have a cocktail with me right in. We'll cook some of the recipes that you sent to us. Some of the celebrities are going to cook their recipes. And it's going to be in my home. It's going to be in my garage studio. And we're going to have fun. So it's not like a live audience, but it's going to have that live feel where you're going to feel like that.

You're in the home with me. which was the main goal. It's interesting, like, you know, the pandemic's changed a lot of things. And I think, you know, you're pivoting a little bit with the at home and, you know, being smart with how you do the business. How have you felt it's, I'm wondering like from a chef's perspective, like you got delivery now and takeout, you know, like some of my favorite restaurants, which I love, the takeout just isn't as good as eating it there.

And I do want, like, your perspective on how this has changed food and certainly, you know, the evolution of the show. Sure. You know, look, a lot of the high-end restaurants, they weren't set up for takeout or delivery. It's just not what their module is, right? They're built for luxury experiences. You go to some of the best restaurants, let's say, in Manhattan. Unfortunately, they weren't ready for that. And who can be, right?

Yeah. This was an absolute disaster. in a nutshell, especially in the culinary industry. Am I a fan of the delivery from, you know, restaurants that put out dinners that will cost you $150, $200 a plate? No. It's taken away from what they do, right? You can't sit down and have a glass of wine.

There's no pairing on what their food is. There's no artisticness behind a chef is pleading. You know, you're paying for that chef's ability. Throwing something in a tin or a phone container and saying, here you go, let's put it in a hot box, and we'll send it out. Very few of those restaurants are going to make it for that, right? It's more like the chicken and the hamburger type of places that could thrive. Hey, look, I love that stuff.

There's no question about that. But it's very hard for those restaurants to make that switch. You know, only a handful of able to do that and offer like a slim back, cutback menu on that. And you're just not getting that experience. So I would never do that. that's not who I am. That's not part of what I offer. I'd rather take the loss than compromise on what I put out there as far as my product.

It's like when people do discounts on stuff, right? Why are you discounting yourself? It shows you're obviously not, your business isn't selling. You know, you're putting the discount out there. It's like a last resort or there's a sale, right? It's just, to me, it's a weird marketing tactic, especially for food. You know, you're not trying to sell a car. It's completely different, or clothes.

So to me, that's a no-go on that. And hopefully it changes. Hopefully we see more light at the tunnel. So with At Home with Chef Jonathan, I know you described like this show and things like that. From a business perspective, I mean, are you self-producing, correct? Self-producing, yeah.

And so, you know, will you bring on sponsors? Will you use certain ingredients, certain I mean, I can see a million different ways with which you could potentially monetize with that. I mean, can you talk about some of those avenues you're exploring? Sure. So in the industry as far as entertainment, right? Everyone wants to be on a huge network. There's advantages and disadvantages of that, right? Disavantage, there's no creative control.

You lose your IP. It's just what it is. You have to sell it your rights. You're not going to get the money from commercials or sponsors, product placement. There's no monetization. Let's say the show does a huge success and you're a cooking show. There goes your cookbook. There goes any products that you can develop from the show.

There's a lot of revenue streams that you can have from that. There's apps. There's virtual cooking classes. There's so many things that you could do. So that's why if you're in this industry, it's always great to self-produce. If you know how to do it, and it's not that tough, it takes a little bit of work and research,

but there's ways to monetize hugely, and that's the benefit for myself. Sponsorship money is huge. Products want to be in front of actual people that are going to buy stuff, that are going to view, right? Look, Instagram, Facebook is great, right? There's a little bit of monetization there,

but it's very hard to get a customer. It really is because you can't control when that customer is going to buy. With television, it's a different story. It's more real time. You can interact more with them. You could set up things that would link directly from the show to your web page. There's a lot of ways to monetize. With streaming services, like let's say, Roku or Hulu, you get paid per every time someone watches it with a unique view.

It's not like YouTube. You know, it's not watching something for 30 seconds. You know, they actually have to watch the air. It has to go through part of the stream of what's happening. There'll be revenue share from the actual networks that you're on, be it prime, be it Hulu. There are all the shares on that. Apple TV kind of sucks.

They really are the kind of bull buses, but, you know, it's what it is. That's the opportunity. It's product placement, no matter what kind of show. you are you know let's put a can of coke there right you're advertising for them if you set it up with them in advance you could have product placement for 10 episodes with them there there's a huge amount of money to be earned there so you know potentially the money is there it's just knowing how to use it to your advantage yeah what sounds like you're going down the right paths for sure what um where is it all hit man i mean it sounds like that's the future uh but you know where do you

where you want all this to go? And what are your, I don't know, what do you want to be when you grow up, man? I've been trying to figure it out now for a long time. Long time. I launched J.S. Entertainment in 2019. Should have launched it sooner.

But, you know, it's, we launched it right after we put Family Kitchen revival out there. We want to see how that would do. And it's been a great ride from that. And I'm a career person. I don't like to be tied down to just doing one thing. So to say where I am 10 years from now, the goal is to be what I'm doing right now. Hopefully, everything falls back into place and nothing happens to me during that period of time and predict the future.

But there's a couple of the shows that I'm working on concepts, ones that are going to be a cooking competition show, which is going to be a lot, a lot of fun. I can't say the name right now, but you will definitely see this show on TV in the foreseen future. And it's going to be where it's going to be flipping competition upside down on what you see in all those cooking shows on TV. That's going to be something I'm working on. And I'm working on a couple of reality-based TV shows that would be kind of like keeping up with the Kardashians and stuff like that, right?

It would be in that form. So I just like producing stuff right now, creating, being both back of the camera and front. There you go. I love it. Well, really smart for you, you know, for the self-production standpoint, especially like you said, if you know what you're doing from a control perspective, from, like there's no, I mean, there's so many opportunities like, you know, with sponsors and content and everything else. So kudos to you for taking that route. I know it takes some courage to kind of go that route and carve your own space. But kudos, man.

Look, you know what? You have to take the punches in the face, right? There's going to be a lot of the people that you reach out to, sponsors, whatever it's going to be, that's going to just say no, it's not on our budget. You just got to keep moving forward. If you get, if rejection is something that is going to be a major issue for you, the entertainment world is not the right place for it at all. No way.

People see the success and they think it's easy, right, Ryan? You know that for a fact. Oh, yeah. So Jonathan, I mean, where can everybody keep up with all things going on with you, the new show, and everything else? Yeah, absolutely. So a couple places you can get me. I'm big on Instagram. So you can go to Chef Jonathan S to follow me.

And that's C-H-E-F-J-O-N-A-T-H-A-N-S like Sam, that's Chef Johnson S. And that's all through social media, no matter what platform it's on. You can go to my website, which is chefjohnison s.com. I can catch up with me there. I post different events on what's happening. We will be putting the links on my webpage to watch new shows. If you want to go watch Family Kitchen Revival, that is on all the streaming services. You just have to download Glue TV, just like any other app on any of the streaming devices that you want to use.

and that's on Roku, Apple TV, Samsung, all that stuff. You can watch that show. Definitely let me know what you think on that. And we also have a new show coming out at home with Chef Johnson, which will be on some streaming services as well. We'll be filming that in October, late October. So it'll probably be on sometime mid-next year, hopefully sooner, if we can get it done quicker. So that's what you can follow me on that.

And I do a lot of live events. Live events are coming back, which is great. Yep. I do a show called Getting Saucy with Sinto, where we cook on stage and we have the guests interact, people that are at the show, and we'll throw food to you. You know, it's a lot we can't do it anymore. COVID really screwed out of. But we'll have drinks and stuff like that. We cook with alcohol, so hence getting saucy.

Yeah, we might get a little drunk up there on stage. Have a little fun. I love it, man. Well, keep up with all things. Jonathan S on Instagram, and I really appreciate you coming on the show and learning more about you. And let's stay in touch, man. I know we could probably help each other down the road. And I love to help with promoting the show anyway we can.

Thanks, Ryan. Good having. Being part of you guys now. Enjoy the conversation. Sure, brother. Hey, guys. You know where to keep up with us. We're at the radcast.com.

Search for Chef Jonathan. You'll find all the content from today's show. I'm at Ryan Offord on all the platforms. Follow me on TikTok for all the highlight clips. We'll see you next time on the Radcast.