The Iced Coffee Hour - Confronting Gordon Ramsay - The Untold Truth | Nick Digiovanni

Episode Date: March 28, 2022

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Welcome back to the Ice Coffee Hour. I'm Nick Di Giovanni. This podcast has made $250,000. That's actually probably the closest guests we've had. That was good. That was really good. So the real answer is $187,311 exactly. I was close.

I want to also one more thing I want to ask for everyone who's watching this. Apparently we're not asking enough for you guys to subscribe. So if you guys enjoy these episodes, we only post once a week right now. So just subscribe. you're not going to miss the next episode. It would mean so much to us and Nick. It would. I said that before we started.

Actually, my main sort of concern coming in that everyone liked the video. It's really good guess. Relatively close. I'll take that. Cool. Well, thank you so much for driving all the way to Las Vegas.

You were in traffic for quite some time because some people were getting arrested off the side of the road in Barstow. I watched three or four people get arrested on the side of the road. Three or four people. And the same incident, though, right? Yeah, one car.

Just all against the ground, bunch of cops. Yeah. It was bad. I don't know what they did, but. What a trip. I hate to say, I'm always the one who stops. Do you really?

Yeah, I do. You're a rubber. You're a rubber. Rubber neck. Yeah. Are you serious? Macy hates it.

I'm just curious. Like, if I'm sitting in traffic for an hour. So nosy, man. I just want to know. What am I waiting an hour for? Yeah.

They're going through it and they don't want people going and looking at them while they're being embarrassed, you know? It's not. How can you not looking away, but. Yeah, you do look, I'm not one to stop.

Yeah. Yeah. Yeah, sure. Yeah. Anyway, thank you so much for coming on. Jack, do you want to give an intro here? Sure. So this is Nick DiGiovanni, everyone.

You have just under 20 million followers across all platforms. You were the youngest finalist ever on MasterChef. You got third place on season 10. You're on Forbes 30 under 30, and it's a pleasure to have it. You're also a Harvard graduate. I am somehow. That's crazy. Somehow.

Welcome to the Ice Coffee Hour. This is amazing. Thanks for having me. It's great to be here. I love the table. I can't stop talking about it. Yeah, it's a cool table. It is a cool table.

Well, that's so cool. I didn't know the Harvard bit. Yeah, yeah. I was going the traditional route. Wow. I was just, I was studying environmental science there, just something I was interested in. I got there not even knowing what I wanted to do. Wait, wait.

We got to talk about how did you even get into Harvard? How does that happen? That's a really fair question. Even I don't know. No, I did not. do well in school up until high school. I repeated freshman year in high school, and it helped a lot. It was the best thing I think I ever did.

I just think I needed that extra year of, you know, I need to be a little bit more mature, honestly. And I think it helped a ton. I was just developmentally. I feel like I was a little bit behind. Were you young for your grade? Like, you know, sometimes does that cut off where it's like, you know, you could be the grade before or you could start now and like be the youngest in your class?

Was that kind of new? I think I was a bit on the young end. Okay. Yeah. And I think it helped a lot. And then suddenly I started working harder. I started just liking school more, doing better. And then I did really well in high school. So got into Harvard. How well? How well? Like 4.0, 4.1. I mean, yeah, pretty close. I think, you know, I graduated cum laude, if that's how you can say it. Yeah. From really good high school. And I just ended up, you know, I don't think I got any bees. I did really well. Were you into school or how did you do so well? And what makes you go from being a bad student? Like you said, not my words, but like a bad student until just like an incredible student in one year.

Yeah, I'm not sure. I feel like I think I just started liking school more. I like the structure of school and that kind of stuff. Most people don't like school. Yeah, I kind of enjoyed it. I might even go back to business school in September. You're an anomaly. Yeah, it's weird.

Yeah. But I actually bought my cooking studio to film the videos that I do every day, three minutes away from where I may go to grad school. So I've kind of planned it all around that. I'm not sure if I will now. Okay. It's weird. I like school. I like the structure of it.

I like learning. Okay. Did you have extracurriculars in high school, too? Because I'm curious, because not very few people like that what's the acceptance rate to Harvard? Isn't it like, it's under like 5%? Right. Like really, really low. Last year was two point.

Yeah. It's crazy. So what did you have to do in high school to get into Harvard? Like was it a good letter you wrote? Was it an SAT score? Was it marks? Was it extracurriculars? I think it's the wow factor.

That's what I would say. I would say if you want to get into a good school now, I mean, or top, you know, a school that has a crazy low acceptance rate. Like you have to have that wow factor. At the very least, you have to have something that makes them want to take you into the room for an interview. That's the hard thing to get now, right? As an interview in the first place because there's so many kids. And I think part of my wow factor was just the whole thing with food because I was already starting to work in restaurants and I loved cooking and I love food.

And I feel like, I mean, at least not many guys are into that sort of thing, at least not in middle school and high school. I remember getting fun of if I ever really talked about liking to cook in middle school. It becomes maybe more socially acceptable in high school for a dude to love. cooking but but I feel like I don't know I just feel like I feel like I I had enough hopefully enough of that wow factor to get the interview and then it just kind of went from there so it worked out what happened in the interview did you just cook up like a mean burger and like that's the crazy I remember my Harvard interview I went in I was all prepared I had all the questions ready they ask you for a joke I had a joke ready they ask you for a joke no so so so I was like

what's the joke I looked at every site getting ready for you know an interview and I was told like have a joke ready because they might ask you that you can't tell the inappropriate jokes that are the most of the ones that I know right and so and so I had a joke ready I had everything ready and then for 45 minutes we just talked about my job at this restaurant because it happened to be the admissions officer's favorite restaurant can we hear the joke yeah I think we're getting to it what joke did you prepare yeah yeah I'm curious about that oh the Harvard joke oh man I think it was I think it was one that my dad used to tell it might have been If you're American when you walk into the room and you're American when you walk out of the room bathroom,

what are you when you're in the bathroom? American. European. It's a pretty good joke, right? It's a safe bet. That's a good one. You know, you're right on the border of like, you know, am I pushing it? Yeah, it's good.

I like it. Yeah. Wow. That's hilarious that admissions would request a joke from you. Yeah, well, I don't like the mood. Yeah. I don't know, but I just remember, I, part of it was for sure. I mean, a little lucky that she just loved this restaurant.

But it was my first restaurant job, and she was like, when I said it, I remember her just saying, that's my husband. My husband and I drive there, you know, it's a 45 minute, hour drive from Harvard. And they had driven there all the time for dinner. So I was like, this is perfect. And we just talked about it, the whole meal. I was like, don't go on a Tuesday because the ingredients won't be fresh that day. It's when they get all the new shipments in. It's like going on Wednesday through Saturday, whatever, gave her all the tips.

She loved it. That was that. At that restaurant, did you have like a cook position or were you like a management position? No, I mean, I knew my place. I was sort of the bottom of the tonable restaurants are like that, right? Where you have that chef, you have the hierarchy a little bit. It was a fancy restaurant. It was a nice restaurant.

It wasn't necessarily. Yeah, it was a nice restaurant. And I would grab the broom and sweep the floor if I ever didn't know what to do. just so I wasn't in the way and I was actually helping. And then they would let me do stuff once in a while. And I was just learning a ton. But again, I was sort of an apprentice, I guess. I was in the kitchen, though.

And they let me sort of do more as they trusted me more, you know? Yeah. Was Harvard your number one choice for schools? Well, this is a totally kind of separate side of my whole story. But I grew up in Rhode Island. And everyone there, it's all in the water. Rhode Island, if you've ever been, it's all. on the water. And so I played a bunch of different sports. I didn't know what I wanted to do. And then

I have, ironically, my dad is a foot, foot doctor. And I have the worst feet and ankles ever, really flat feet. So I have to stop playing all those sports. Yeah, it's the worst, right? And I just, and mine get really painful. I can't, I can't walk or run for longer than, I don't know, half an hour without it starting to really get painful now. And so I, my, my, My dad told me that I should sort of be careful and stop playing all these running sports, that kind of stuff. And so I stopped doing that and I sailed, which is what a lot of people from Rhode Island do. Again, it's all in the water and just everybody does that, whether it's for, you know, athletic purposes or for fun, everyone's sales.

So I did that. And that helped. So I was pretty good at that. Okay. Is Harvard have a sailing team? I feel like they, yeah. And so I was recruited there too. Got it.

Okay. Which helped. Yes. Helped a lot. For sure. Did you see that thing about the admissions scandal? I did. Yeah.

And they had like the pictures of the boats and stuff. I was like, oh my God, people are going to think I'm part of that. Brutal. Yeah. Yeah. For those that don't know, it basically parents were paying the coaches. Yeah. To bribe their way in to say like, hey, we're recruiting these people for, let's say, the row team.

Yeah, like the crew team. And they take pictures of their son or daughter's going to recruit in a swimming pool and photoshop it. Yeah. Have you seen this? No. Oh, Jack, you have to see. What's it? Mind blowing.

I forget. No, but you know what's the craziest part? So I had interviewed with the coach at Stanford, who's the main guy in that whole thing. He's in that movie. Yeah. His name's John. And I interviewed with them. I talked to Sanford.

And so, and I actually knew some of the kids on that team. So, I mean, he's the main guy. So people that had never sailed before, ever. Sailed or rowing or water polo. They would just take a picture with a water polo cap on and a ball in their hand. and the parents would send it to the coach there was some guy that ran the whole operation yeah yeah apparently the kids were

not aware of this the parents would just do this behind the kids back and yeah how would the kids not be aware of that getting recruited to be on a water pole team and never having played in your life well no no no no they'd go to the school and they never play water polo

the kids probably didn't even know half the time yes the kids weren't aware of this they just said go meet with this person say you're interested in this and they'll get you The kids might have known. Yeah, the kids, I mean, you have to... When they got to school, they didn't do one water pole. Right, right, right.

That was it. Yeah. Isn't that crazy? And we're paying hundreds of thousands of dollars. I mean, it's a big business. If you're at that point, why are you... I just don't understand. Why would you pay, instead of just giving the money to your kids?

You think it's just like to be amongst your friends? Oh, yeah. Little John is in Stanford this year. You think it's that? Yes, because when you have that sort of like success and money, and everyone else has that. What else can you brag about? It's your kid, going to Harvard, Stanford, and Ivy League.

getting in. Guess what? Stacy down the street, their daughter went to Cal State Northridge. Stacey paid her daughter to go there. So, you know, that's what I think. I think it's so stupid. Kind of crazy.

Yeah. I would rather just take the money, frankly. I agree. No, so that helped too. So I had a nice sort of. Okay. It's a good foundation. I ran the community service program in my high school.

I was super into that stuff. I was on the Stanley team. I was the captain. And I did really well with that. And then I had the good. academic so that stuff together i think wow and how did you do in harvard i imagine that just success continued so i did well but funnily enough i left harvard senior year for three and a half months for master chef and i still graduated that year so i did not get delayed at all by that um but they

gave me some bad grades with that so i was actually 0.02 away from graduating with high owners there with the same cum laude at arbor oh man but it was worth it does that bother you at all right all that you didn't get yeah i mean 0.0 too come on did they not did you not talk to the teacher say hey just bump this up i mean come on right to say come on i mean i think they gave me pretty fair grades for the fact that i was gone that long but you know i got i got enough i got enough i got a couple c pluses type things yeah yeah a couple bs b minuses i mean i was gone i wasn't even in class so but i did get an a solid a at a class at Harvard, and I never one showed up to the lecture hall.

That's kind of a nice, like, what class was that? I don't remember the name, but it was one of those general education classes. Did you take tests online or something? Yeah, the homework and the problems that were all online, and so I was proud of that. Wow. It's pretty cool. And to get on Master Chef, was there like an application process, or why you specifically, how did you get on the show?

Yeah. The audition was five minutes from Harvard, so I just made a ravioli, and I showed up. and then I don't know a couple months later we had interviews and other stuff after that a couple months later I was catching a flight to L.A. And then I stayed for three and a half a month. So I could have been sent home at any time if I got kicked off. But I, you know, I went all the way to the end and where did the love for cooking start? You mentioned like middle school you're into cooking. Was it like a parent that was into this and you kind of picked up from that?

Was it a good restaurant you went to? My family for sure is a good, you know, that's a good way people get in. of really anything. And so we had, I had a nice, I have a nice kind of well-rounded family background. We have, I had Persian grandfather. I had Italian grandparents, Italian great-grandparents, people from Germany, the UK. I mean, my aunt is Indian, pretty much everywhere, which is pretty cool. And so in that sense, you're having different family gatherings throughout the year,

your food from everywhere. And so that's one good way, right? That I picked up different things from food in that front. And then, I don't know, maybe it was a thing where I just liked eating good food. And so to know how to make it myself was a lot nicer than, I mean, even for a kid, making a killer grilled cheese, and most kids can't do it. But if you can learn how to do, you can make yourself a grilled cheese whenever you want, you know? It's kind of simple to think about. But, I mean, who doesn't want grilled cheese or chicken nuggets or something like that?

I still have chicken nuggets every day, basically. So it's like, every day? I think I do. Do you make them yourself? No, I just put them in the air fun. I know nuggets? That's what I imagine. Oh, really?

Yeah. They're good though, huh? I love nuggets, yeah. I get creative with the sauces. I'll mix together, some barbecue sauce, some honey, some ketchup, some mayo. That's funny. As a kid, I thought it was so clever. I mixed ketchup and mustard together, and I called it Ketchstered.

And I thought it was, like, invented this thing. I like that. Kastard? Yeah. It's not an appetizing name. Yeah, the name is not. Oh, man. Anyway, I thought it was so cool that I'd make this like orange sauce.

Yeah. That was mine? No, I like that. So what was your, what was the first thing you started cooking? Was it grilled cheese? No, I think it was dessert because I had a huge sweet tooth as a kid. And funny, funny enough, I never order desserts anymore. I don't like dessert.

I like candy and stuff. I have a bit of a sweet tooth still. I'm not a big dessert guy. But that's what I started off making. It was a lot of, um, the first thing I ever remember making was a lemon meringue pie, which is kind of a hard thing to make, actually. But I was really clever. I couldn't ask my mom for candy. I couldn't ask her for sweets, but I could ask her to get me all the ingredients for making a bake good that I would share with the family. So I would eat sugar

just out of the bag. After I'd give her these ingredients lists, I would just eat it out of the cupboard. And then I would use it to make the recipe, but I would just eat the sugar. It was actually pretty clever. And so I think, you know, I got in the baking side of things and I started helping a big family gatherings at Christmas, you know, the holidays. And after that, it just kind of kept spinning into something I did more and more. So tell us about this ravioli that you made for the top chef. For, yeah, for, so it was a shrimp and chive. I think it was a shrimp and chive ravioli.

And it was good. It was fine. The auditions are weird. You show up with a ton of people. And there's some characters there. I mean, you see a big line of people. I showed up early. There's a line of a couple hundred people by, you know,

10 minutes after they open up. They're always at hotels. And you bring a dish, and then you have a couple minutes to assemble it, and then they come around and taste it. Obviously, you know, Gordon Ramsey's not there. Yeah. But his producers are, and he has his culinary team there and all this stuff. But kind of chaos.

But it was good. It was just a little. I just figured I'd make some pasta. And then my audition dish, was a little bit more creative. It was a ravioli again, which of course is Italian. And then it had a Persian filling. So I feel like I'm, I mostly identify with being sort of Persian Italian.

That's the two sides that I feel like I took most culinary inspiration from. So it was the perfect combo. I'm wondering if 200 plus people are making dishes for these taste testers, wouldn't you think they get really full? And like by the end, the food stops tasting so good because like, is that an issue? Or do they have it? I mean, there's thousands of people at this. at each call, each open call.

So, and they have to taste all that food. So I'm sure they take tiny bites of it. They have a lot of people. They ever spit it out, like after? I sure they do. Yeah, okay. I'm sure they do. Yeah.

Yeah. I mean, because some of the stuff is also kind of nasty. You don't, I mean, you wouldn't want to eat all that stuff. No. You don't know where it's coming from. I was about to say this. I was in people's houses. People brought their own.

It's disgusting. Oh, yeah. No, people are. That's what I'm saying. Like, imagine they bake that with, it's like, old ingredients. Oh, so you made it at your house and then you bring it there. It's a little disgusting. Yeah.

But that's how it works. I don't know if it's still like that. Maybe after COVID it's not like that anymore. It would be my guess. That's incredible. I'd be worried that like somebody could like put something in there. Yeah, no seriously. It's a little sketch.

And how much do they consider the big picture instead of just the food itself? Like they see you, you know, you're a tall, attractive guy. Like, you know, he'll look good on camera, you know. How much do they consider that instead of just the dish itself, do you think? It's a good question. I feel like all those reality shows they just, you know, who knows really what the formula is, right? But at the end of the day, you have to expect they're probably looking for a college kid in there somewhere. Yeah.

And so as long as I feel like you can hit the basic criteria of, okay, he can cook enough to be on the show. He's got the, he can hold the conversation or he can be good for TV or whatever. Then I feel like you can get fast at first round. But then there's a lot of stuff. There's, I mean, I feel like they do background checks and there's like all sorts of evaluations and it's just a while. I remember the process was months and months. Yeah, I was doing it while I was just doing my regular school stuff.

And then, you know, every couple weeks I'd get an email update. So you've got to show up at this place or have a phone call, whatever. And then there'd be quiet. And then, you know, eventually there's, they said, okay, you're going to fly out. But first, I want to think our sponsor, latter. I don't have a wife or a fiancee or a girlfriend. But if I did, I would want to help protect. them from any huge financial burden if something bad were to ever happen.

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ladder, L-A-D-D-E-R life.com slash iced coffee. Latterlife.com slash iced coffee. Thank you so much Latter and back to the podcast. Were you already doing TikTok at the time of Master Chef? So TikTok came after Master Chef? Yeah, I didn't even know what TikTok was. actually. I had no idea. I joined TikTok kind of early on during the first big COVID wave and lockdown. Um, so yeah, I didn't even know what it was. I never even heard of it. And did you, did you tell your family and friends about the master chef thing or did they, you're not allowed to technically. You're not supposed to really tell anybody is the rules, right? So of course you can tell your family, but you're not supposed to tell anybody else. Ironically, I didn't even tell any of my

teachers at school. I just left. It's kind of a weird thing to do, but I just left. But you don't get any technology or anything like that there. So it's kind of difficult. You don't get technology? No, you just get you get a phone call every couple minutes for phone call like every Sunday. That's it? Yeah. One phone call every Sunday. That's all public info. I think, yeah. Wait, I don't understand. So you fly to L.A. Yeah. Do they lock you up in some? Yeah, you're in a hotel. Yeah. And you can't leave. I think this is pretty common for, for reality shows. Yeah. So it's like you are closed off from the world. Yeah.

And you can't leave? I mean, not unless someone's with you. Once in a while we took like a little trip up the road to get something. But no, you're at your hotel. Yeah. Do they feed you? You have your own room and everything. Was it a luxurious experience or was it like?

I mean, it's a perfectly nice hotel. Do you have internet? I mean, no. Well, no, you don't have a phone. You don't have. Why can't you have a phone? Like check emails and stuff like that? No, no, no.

You can't do anything like that. Why can't you? It's so easy for someone to go ahead and just. give spoilers or get paid by some i guess so yeah right but you would think that they would just monitor your internet activity maybe yeah yeah no i mean it'd just be so hard yeah it starts with 80 people or something yeah okay and did you were you able to talk with the other people or would you yeah you could talk and stuff so you could go and like knock on your neighbors you know well no because you didn't have your own room key so you can't really leave your like a room yeah that sounds like

imprisonment no it's a part of the show jack no no because you can't have your own room you know because Because you're not in the hotel that much. You're on the set. Oh, okay. The whole day, like 5 a.m. till night. Wow. Yeah. It's a long day every day.

You are going to home and you're going to bed. You're tired. Wow. Yeah. And when you eat, crazy. They provide you food or do you cook in your kitchen and practice and stuff like that? No, they provide you food. You don't get there.

And how do they know throughout the rounds that you're not just like microwaving, tattooed chef and bringing that to them? And they're like, wow, this is so good. Oh, between the, when you're cooking? Yeah. Is there before they select you, is there something where they have you cook the food in front of them? Oh, before you got there? Yeah, yeah.

There's a lot of layers to get to the final. Okay. To the first day. Yeah. How was it to go three months without like a connection to the outside world? Super nice. Would you read a lot? How would you spend your time?

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SuvW, German engineered for all. I pretty much meet it when I say we were on set and filming and doing all that stuff, and then the second you got home, you're so tired that you were out. For three months, though. Yeah, it was really nice. And waking up at 4.4.30, I felt really good. And you could go work out. You do that stuff.

And waking up at 4.4.30, it doesn't, it's not bad after a while. It's nice and quiet in the morning. You're used to it. Were you the only one getting up that early? Or was everyone. Everybody had to. Yeah, everybody had to because the bus would leave at five or something. So, or six or whatever was each day.

It changed a little bit. But it was nice. It was actually really nice. Yeah. That's pretty crazy. So I'm assuming, you know, once you got third place or whatever, you got out, you went back to real life. Did you like check your Instagram and all of a sudden your Instagram? It's crazy.

Yeah. Really. And like you, maybe you got recognized or something or, you know, a classmate saw you. My assumption is that all of this is filmed in advance and then they start doing it. Oh, got it. Yeah. Yeah. But tell us about your first day there.

Yeah. MasterShound. Yeah. Like, what do they have you do? Well, the first day, the first day was, the first day was just meeting all the judges. And I think just a lot of people's families were. out there and um and you know they're just getting you all excited and all that stuff and and then after that it was just a blur i mean people would get eliminated you'd say bye it was it was sad if

you're a really good friend of the people and and and then and then it just whipped all the way through and then for the end we got to go to london with with gordon uh which was really fun we flew to london with the top four or six people which is great that was crazy and then um yeah and then suddenly like sort of like you said just snap my fingers i was back in my dorm at campus what was it like meeting gordon ramsay what was the first experience meeting him he is really nice i only ever have good things to say about him i really do i'm not just saying that um he's really nice he is intense and passionate and but he's really nice he is um just just a sort of a normal goofy dude when you actually meet him and talk to him yeah but

Again, it's so much of it is just a blur. Did he ever yell at you? Oh, yeah. Yeah, what we said. Was it scary? There was one day that I was actually, I don't know if scared is the right word, but he stopped everything to yell at me. What was it for? The filming and the clocks.

Are you serious? Wait, wait, so the cameras were off. I think I just caught, maybe caught him at a wrong time or something. And I didn't hear him because I was really in the zone. It was towards the end. And all of a sudden I just hear like some swearing and yelling. and he's looking at me and I get really embarrassed

like my face will like flush red sometimes like I'm very shy I'm kind of you know and I sort of froze and he basically was just sort of he was just upset he he he had wanted everyone's attention or something to something had gone wrong

you wanted to tell everyone and brief everyone and I just didn't hear I was just cooking I was running around and then he just snapped at me so that was pretty scary because he stopped everything he snapped at you because you weren't like paying attention to us

yeah it wasn't really yeah yeah it wasn't He wasn't being meaning. Why would he stop the cameras for that? You would think that that's like something. Something wrong or something. I don't know. Like, that never happened.

So he does have a little bit of a temper sometimes, but it's just passion. He's definitely intense. Yeah. I mean, you don't want to mess with him. Yeah. But how much of that is for the camera? Because I would imagine it's like, if cameras aren't rolling, he'd be like so nice.

And then since the cameras are like, did this taste? I can't do that. I'm not even going to try. It's a good accent. It's a good. No, he was very playful and seriously kind of silly when the cameras are off. from what I remember.

And also, I still remember a day where it was really cold. It was really cold out. We were doing some shoot at a castle. And I was freezing because I was wearing some like colored shirt and nothing else. And everyone else had jackets on. And they dress you. So like, you know, I didn't get to shoes I was wearing. And then I remember he ran up behind me with a jacket and like kind of like bear hugged me with a jacket or something like that.

He's like, he yelled at someone for the fact that I was like so cold and shivering. he's like why is he wearing this and then he ran it behind me himself and he was like boom so he was just a goofy like he was a goofy guy he's he's cool and now like since you've blown up and everything you're doing collabs and stuff with him how does that feel well hold on jack we're skipping you're skipping it doesn't have to go chronological does it i want to know what it was like what your what your first thoughts were when you got eliminated at being third oh my first thoughts yeah what what do you think you could have done better what led to that and what was like the first react because to get third i mean there's got to be a point in you where like i have a chance at winning this yeah i mean of course at the end you're trying

to sort of figure out it's like where do i stand you're all trying to look at the judges and see what's on their faces it's scary and we had a lot of friends and family there we get to fly our whole family and a bunch of our i had a bunch of my best friends from college that kind of stuff out there watching live at the end um but i just remember sort of i i i kept my cool i was i might be i've been in little bit of shock too because it was just sort of a you know it's it's it's it's even just I felt bad that I had my friends and family fly all the way out for like this finale and then I got last in the finale you know what I mean yeah I got third but there's only three people competing in this whole big thing at the end so I don't know that was my first thing I was like I feel so bad everyone's here to watch me

and then I just I just didn't I lost but you know it was it was um it was all good no it all worked out for the best so I wasn't too I wasn't too upset how many job offers you get after that? I don't even know. I mean, for anyone in that position, you get just an influx of messages, whether it's from people that you know really well, you know, people that you don't really know that well, but that have your contact and just want to say congratulations or reach out. And then there's just the whole, you know, I was getting tons of stuff on even LinkedIn and

all this stuff. I mean, so, you know, I feel like I got a lot of random stuff. Like the job offers to go to some, go to some island in the Bahamas and run the food program for a hotel or something like night probably decent job offers yeah but uh yeah interestingly enough um right out of college i was i was supposed to accept a full-time job at mcdonald's corporate and which is which is i was basically going to be an undercover food inspector speaking of chicken nuggets no would have gotten to eat chicken nuggets every day multiple times a day wait i'm curious how much do they pay because it seems like to be like don't yeah a Harvard

graduate like minimum you got to be making like a hundred 120k or like right off the gate no I think so no no no no I mean it it's you'd be surprised even how many kids out of Harvard that just didn't have a job even when we graduated yeah yeah is that because their expectations are hard their standards are high for their jobs because I feel like it's like any part maybe a little bit but at the same time I mean I I mean of course everyone thinks of Harvard is this you know it's like the pinnacle of schools or whatever but doesn't I mean it doesn't really matter where you go if you have some sort of passion and you and you do well in college and whatever um so so yeah

i knew i mean i'd be really surprised how many kids come out of harvard with no job wow yeah so how much do undercover food inspectors make i think the whole i mean if i had to guess the whole deal is probably around six figures like a hundred k but it that that that but that that would be including like a car and all this stuff what what made you accept that offer be like that's the offer I want to take. I don't know. I mean, chicken nuggets.

No. I feel like I feel like I wanted to do something with food and wanted to do something with business. And that was, you know, I got to talk to the franchise, franchise owners, right? The franchise.

And I think the people that own, you know, McDonald's locations, they often own, let's say, 15 or 10, right? So these are serious business people who have a huge, huge operation going on and they want to know how to make their franchisees better so my job would have been to go undercover inspect outside inside inspect the food the people how nice they are to me whatever

and then and then at the end of the month or you know however long periods in between i forget report back to the franchise owners and talk to them about how how everything was and so it's actually a really cool job and i was going to go to long beach california and i was going to make my own a little bit. I just had a quota each month. I think I was going to surf. I was going to, you know, hang out. So it's not a nine to five though, is it? Like you just go whenever you want? No, it was a really cool job. I was actually really excited for it. And I kept in touch with the recruiter for a while because I was like, I'm really sorry, but I have this, you know, I did a TV show. Things are all over the place right now. So I was keeping very transparent with her about the situation. And then eventually I was

like, she was like, can we release, she asked, can we release the spot? And I said, yeah. So, so when you say there's a quota is they're like you have to visit 50 McDonald's in this quarter and it's up to you when you visit them do you yeah and then what do you do you just go in i'm sure you have a checklist of items you like check the bathroom order this see the quality exactly and they're okay yeah that's it and who hired you was it mcdonalds or was it the franchise owners no McDonald's yeah so you it would be in this section of mcdonald's though yeah would be leaving this like region of It was the first time they were ever doing this program. Wow.

Which was really cool. 20,000 kids applied supposedly for 20 spots. No. Super hard to get position. Harder to get into than Harvard maybe. Yeah. It was just funny. So, no, really great job.

Super nice people at the company. That's why I picked it because I looked at some others. And I liked the people at McDonald's a lot. I really, really liked them all. And so, you know, it didn't work out, but maybe someday. How would they not recognize you, though? The employees, if you're continuing to, like, frequent the exact same, you know, 15 or so McDonald's. I, well, I don't know.

I think your checklist was pretty big. You kind of venture out a little bit. Not only that, but you think the employees remember someone who comes in once every five months. Probably got to stay undercover, too. Maybe word gets out that you're the guy, you know? Your Glasses and a mustache. I think even the TV show would make you less likely to be suspected because they're like, he wouldn't be under. Like, look at him.

He wouldn't be take this job. Yeah. He's trying to say about that job. I'm just saying it's like he's third on master chef. You know, I don't know. He's coming in eating a hamburger. It's not like for any other purpose besides like eating a burger. Did you need like to prove to them that you have a refined palate or something for that position?

No, no. It's not about that. I'm sure it's like did they put lettuce on this? Are there three pickles on this? Is it hot? Is it hot? Yeah. Oh, yeah.

Is the bathroom clean? is the outside trash area. Got it. You know. Seating area cleaned. I know McDonald's is really stringent for their franchise owners. And the franchise owners,

I think, because I looked into this a long time ago because I wanted to open up a franchise briefly. Not at McDonald's, just a franchise in general. McDonald's was one of the toughest ones to get. Yeah.

No, it was actually Chick-fil-A was the toughest one. Yeah. And then McDonald's. Yeah. But yeah, the McDonald's ones on average, I think each owner owns,

the average owners, like three to four McDonald's. Yeah. And you have to keep a million dollar's liquid cash per business just to weather whatever you know volatility they have in terms of like you know sales and whatnot. It's crazy. But yeah.

But and and I think for McDonald's, they require some sort of prior restaurant or business ownership experience of another franchise. So I don't think you could just be a franchise owner for McDonald's. I think you have to operate something else first before you do McDonald's. Because you got to think if you go to one McDonald's, you kind of assume it's the same as all of them. Right, right. So one bad owner is like I don't like McDonald's anymore.

It affects all of it. of them. It's crazy. They're strict. Yeah. Didn't work out. Yeah. And the reason why it didn't work out is because you started doing TikToks and stuff like that and then that whole business.

Well, I started just getting different opportunities from MasterChef. And then, you know, and then TikTok came a little bit later, but I just. What were some of the opportunities that started popping up? Yeah. They weren't, they weren't big. Nothing, nothing was big. But, you know, I did a, I did a collab with some protein bar type company. Made a new bar with them.

It did really well. whatever um you know the the master chef story can only carry you for so long though you know yeah so tic talk kind of came in after that what were the first videos that you were making on tic talk on the first ones were actually just um weirdly of my hamster and we were feeding my hamster stuff which is a little strange did you make the food yeah you did it was like luxury i'd make the hamster you know a beautiful mini plate of pancakes. We bought all this mini doll, silverware. Yeah, kind of fun. And they

actually were doing a while, they were getting a couple million views or something like that. Which is kind of insane, right? For watching a hamster eat. And I still have a few up on my TikTok just for old time's sake. They're back down there, you know? That's fun. Kind of fun. And then how did that evolve, though?

I don't know. I I've said this a few times. The first video that that did well on TikTok that really made me click. And after that day, I filmed every single day, the whole day, just for, you know, I pretty much still film every day now. So hasn't really stopped, I guess. Now that I think about it, but it was a cacao pod video, it was chocolate.

And I made a chocolate bar from a cacao pod. People were freaking out. It looks all alien-like. And, you know, and so I made that. And I think people just had never seen that before. everyone likes chocolate but no one knew where the where the the chocolate came from in the first place because i mean most people you don't even stop to think about that you just make some more and you don't think about it but so that that did really well and then i just dove into making crazy videos and and showing people

new crazy things and you know so that was the first food when i made i don't know why i made it but i did and then it had about almost two million views in like an hour and i was like what is going to going on. And so after that, I took TikTok really seriously. Do you think that your Master Chef presence helped out with your TikTok growth at all? Or do you think they were unrelated? Maybe at the start. I mean, people, people at the start may have recognized me. But again, I mean, what, three million people I think watch an episode, each episode of Master Chef. So in the big picture of things, it's not a crazy amount when I'm getting almost

that many views on these videos to be in with. Right. So you grow out of that pretty quickly. And then I just had to figure out what my kind of, what my narrative was going to be. And what about TikTok? Like, did you study different growth strategies, how you can properly time and structure each video? Would you like talk with other creators to get ideas on how to grow? Or did you just kind of do it on your own and figure out what was best for you? I'm super, I'm super collaborative in that sense. So I talked to a lot of creators.

But I did spend a lot of time on my own trying to figure it out. I even, one of my good friends and I built out a computer program that we could input all these different sort of things. So if I was going to make a video on making a nice coffee, I could put in the different things of the, so like, did I spank any food in this video? The answer would be no for this one, right? Did I do this? No. Is it over 15 seconds? Yes.

And we could put it all out. And before I posted the video, we actually started getting a pretty good sense of how the video is going to do. So that helped me learn a lot too, actually. We just built out this whole thing where we could kind of plug in, you know, plug in different things. And that actually helped to learn a lot about, okay, this works well, this doesn't work well, they should be kind of this length. So that worked first.

And then after that, I just, you know, to know TikTok, well, I think you have to use it a lot. So I was using it a lot. I now don't have TikTok or Instagram my phone anymore. I deleted those because I was spending too much time. And I was like, all right, I got to get rid of them. Or I'm just going to keep going on them until one. Wait a second. Okay, so you deleted TikTok.

Yeah. How many followers do you have on TikTok? About eight and a half million. And you deleted TikTok. Do you post on TikTok anymore? We post, I mean, a couple times a week, but I was staying up. Delated your personal account, like, just browsing. It's not on my phone.

So you send it to someone or do you have, like, a work phone or something? Yeah, we have a work phone. Yeah, we have a work phone. Someone posts from there. but I just was spending too much time. Yeah, I find it so interesting how bad TikTok is for your mind. I've started going on to those videos and now it's funny. It's like how bad it is for your mind.

And then meanwhile, I'm like, I'm going to have this YouTube rabbit hole of how bad TikTok is for you. People are spending all of their time on TikTok. Well, I'm spending even more time on YouTube. But no, no, but I do think, at least YouTube, I feel like I'm learning something on YouTube. Where I go into it and I'm like, I come out of it better. I learned something new today. I expanded my mind a little bit, but every time I'm on TikTok, it feels like my brain just like kind of shrinks a little bit.

I feel like. And when you start to see just the differences between what locations show like what on TikTok and how like, I hate to say it, like how dumb. Yeah. TikTok is here, but it's like the most mindless videos that are addictive to watch. and it's incredible how fast time goes in you're on TikTok and just that it's that swiping motion that keeps you

that keeps you there and that that burst of just like here's 15 seconds 15 seconds what's next what's that it reminds me and it's been compared to the same the same transmitters in your brain as if you're gambling at a slot machine just is it jip jip jip jip it's that reward system it's insane and it's like

I'm curious what that's going to do to like a child's mind who's growing. Yeah. It's probably between the ages of like six and 18. Who's like still developing, but they spend two hours a day on TikTok. What is their attention span going to be like?

I mean, it's just, I think it's bad. It's not good. It's not good. I mean, people's attention spends are getting so low. In fact, that we've started, I've started clipping together all the clips in my video. And then trimming them a little bit shorter than they normally would

so that I'm almost maybe cutting myself off. from an audio standpoint and then we'll extend the audio clips over each other so that we're and that's just a I mean that's crazy that you that actually changes that much I've watched your recent videos and I've seen just how fast

it's like every few seconds change change change change so it's not a few seconds man it's like splits you and it is less yeah but like you'll say like hey guys what you know whatever and it's like bop bump bop bop and then like there's another angle or like it's crazy it's not yeah I mean I've watched my

even my own TikTok evolve over time to keep up with how fast-paced everything is. And yeah, it's just kind of how it is now. And you've got to just either you have someone's attention or you don't. It's gone. And they're gone. Part of me wonders if it's because there's so many more people right now creating content that to keep you on the platform longer, they have to show you the best of the best of the best.

And because there's so many people feeding into that, it's just, it's optimized for just whatever gets your attention, the fastest for the longest. Yeah, it's becoming very over. saturated. That's why I'm working really hard right now and if I can still keep getting decently performing videos, right? If, then

I might as well keep pushing on it. Even though I'm really not taking any days off from filming. But, you know, when it slows down a little, I'll take a breather. Yeah. That's my, that's my There's more to life than finding the perfect car. But finding the perfect car

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I like that. I like that. I have a very similar philosophy on things. Oh, no. That's good to hear, isn't it, Chad? It's really nice to hear that. We always have a disagreement. We have some people on the podcast who are very much like work all the time.

But then we get just as many people on there who are like, no, you don't need to do that. Outsource it. Delegate. Are you an outsource? Are you an outsource mindset kind of guy? Look, here's the thing. People think it's just black and white. Okay, it's a spectrum.

I would say I lean more on the side of outsourcing things that you don't need to do yourself. And Graham is very much so. He does everything himself. Yeah. I can't outsource the, you know, I can't have some guy stand in for the videos, you know. So at the end of the day, it's like, I know I'm going to have to keep filming if I want to keep putting them out. Right. Right.

At such a high frequency. When do you start making YouTube videos? Um, only, only about a year ago probably. Are you, no. Yeah. No, I, I, like, really? I grew, we grew really quickly on YouTube. Yeah.

But I think some of that, or a lot of that is to do with your shorts that you've been posting on YouTube. And we had months where we grew 700,000 subs in one month, which is just insane. Yeah. Because you have a few videos at the shorts that are like 40 million views, that are million views. Yeah. So you have to think on 30 million views you're probably getting about 300,000 subscribers, probably 100 to 500,000 subscribers depending on the video. You're right. Yeah, I know the exact number. Yeah. What is the exact? Do you know these? On my 45 million view video, we've gained

187,000 subscribers, which is, yeah, almost 200K. So you're right on the sweet spot, which is crazy. It's insane from one video. Gosh. Yeah. And how have you been able to properly monetize all of your different, like, audiences on all these different platforms? What have you found to be the best, the worst, and also the crossover from TikTok to YouTube. Did you notice that there was crossover or did you have to grow a completely separate audience on YouTube? What Jack is trying to ask is, how much money do you make from this platform? You could have just so.

That's not what I'm trying to ask. No. Sure. Yeah, you can answer that. I think, interestingly enough, I think, I think if anyone were to ask me the question of what's kind of the most important platform I have, I would say TikTok, but I have made virtually no money on TikTok. In fact, I would almost push to say that I've lost money on TikTok.

Just, you know, I buy one Parmesan cheese wheel and there goes three grand, right? So this is a video that Macy sent me a few months ago. This is before we even connected. She said, look at this. It's a cheese wheel. It's all this money. It's a good investment. You buy cheese.

Could you explain this really quick? She's right. If you were to buy that wheel and you break it up into smaller pieces, you'd be very surprised. That would last few years. That'll last you many years, right? Um, if it's just, you know, let's say two people, it's a lot of cheese. But, but, uh, there is something special about cracking into it, a palm wheel. Yeah.

It's fun. It's fun. I think I did it for the first time. Did it for the first time? Did it for the first time? What was that like? Uh, I think I used protection. Goggles in case, uh, you are using some sharp knives.

Yeah, right? Um, I think I did it for the first time, a little over a year ago when I was trying to continue you just having the the that wow factor in the videos and it was a great way to do some you know something like that because uh it was a great way to get that wow factor because everyone loves everyone loves cheese wheel pasta and so i just figured i'll i'll do it on ticot and yeah so why is ticot the most important even though it makes you the no money or i just think it's such a powerful platform the way that the algorithm works the way that frankly the way that i feel like i understand understand it. You can reach so many people so fast and you know you can't post it you can't post it

you know better than anyone you can't post a video on YouTube and have have a couple million views in an hour there's just no way. I mean that that that that would be that's that's basically impossible on YouTube at least it is now as far as I know but TikTok you can do it. TikTok is you can reach so many people so fast but again I think if if you really boil down the hours I'm probably working for less than $10 an hour on TikTok. It's crazy, right? So, no, but aren't we talking like brand deals and stuff like that too? Once in a while, but the brands are still learning TikTok.

At least I feel, yeah. For you? I've only done a small number of brand deals, yeah. Do bang energy. Everyone's doing. You make a pasta wheel day with the bang energy right there. Imagine that, just like this really nice dish. And you have like a wine glass and you just pour bang energy into it.

I see that every. Dude, that would be a great ad, though. You know it. But imagine you're serving, like, this really nice lobster dinner with, like, caviar. Just douse it in bang energy. Yeah. It's like the romantic dinner with your girlfriend of like, yeah. Energy chicken wings.

Anything. Really? Yeah. Anything. Yeah. I think that would be funny. It would be funny. I would like that.

I would like that. I like that. Or, like, you, like, you incorporate bang energy. Like, you know, sometimes they'll pour, like, wine into, like, the, you know, the pasta. Yeah. Yeah. Yeah. You cook off the big energy.

Yeah, you cook with it. Yeah. You just cook with it. A lot of creative ways. Five meals, five meals with bang energy that you could make from home. Yeah. No, that would be good marketing. Anyway.

Yeah. The crazier, the better on TikTok. But YouTube, I mean, you're posting an insane amount. What is your team? Every day. Yeah. What does your team look like right now? So the people that are kind of around me in person every day, it's really,

only, it's really only two people. I have my camera guy that's there often and then, but I film all the TikToks myself. I will keep it that way. I just like it and I can stay in the zone. Yeah. I have a, you know, an in-person assistant who's full time. She helps her in a lot of social media, super creative. So that's, it's awesome because, you know, I can have someone to kind of have a, we bounce ideas off each other and think of some great concepts now for videos. And then I would say the overall team is, I mean, it's, you know, I don't, it's all relative, but it's getting fairly large now. You know, I have a head of operations. I have a head

of operations. I have management through UTA, so I've got the agent, I've got, you know, kind of a team there. And then and then, you know, UTA under that whole umbrella, you also have, you know, if you want to do stuff with publishing or TV or that stuff, we're

having chats with that kind of stuff now. And then, of course, the more standard stuff like lawyer. I have a guy who just does thumbnails for YouTube, a couple editors, three editors or so. It's crazy. Yeah, but, you know, You don't need thumbnails on those.

Oh, so now you're on my team now, huh, without outsourcing? Thumbails. Yeah. You can't make the thumbnails on the shorts. Myself. You have to. You have to get people. Yeah.

So when you make a, so when you come up with the video idea, is that you? Are you coming up with the idea? Depends. I mean, sure, sometimes, yeah.

I mean, literally I'm in the shower and I think of an idea and I just hop out and write it on my notes on my phone. I have a long, long list in my phone of just, I have a separate. I have short form ideas

and I have long form ideas. Yeah. And, yeah. Can you read off a couple of ideas? Do you want to hear some? Yeah, some unreleased ideas. Yeah. Let's see.

All right. Yeah. Also, how much do you pay per thumbnail? Do you know? 30 bucks. Really? Yeah. And then once in a while, I give the guy a bonus and, like, you don't give him a $50 bonus and you made his week.

Is it a VA? He's from the Philippines. Yeah. Super nice guy. The thumbnails aren't. I mean, I'm like in thumbnails, sir, though. And I'm like, you don't have to call him. Is he, you're full time?

No, no. So he has multiple clients? Yeah. Okay. Yeah. Yeah. I'm curious, too, for the thumbnails, does he tell you to do a pose or like do this pose or you just do the pose or you just do whatever?

I just send him anything and he's pretty good. I mean, he does a great job. You want some TikTok ideas or YouTube ideas? I want to start with YouTube. A little bit of both. You want to hear YouTube ideas? Okay. Let's see.

I mean, I'm always going through this list. Priority ideas. I want to do something in space. I want to go to. a coffee farm in Costa Rica. I think that'd be more people because everyone drinks coffee and yes. People don't know where it really it's from. Well, it's from bankroll coffee.com. Exactly. I wanted to follow a ramen packet through a prison, but I don't think they're in like, we need to follow a ramen pack. Well, I know it's used as currency and people cook. People make,

like, there's a, there's a cookbook I have at home that's a, like a prison cookbook. Some guy, I think, who was in jail wrote a cookbook on a bunch of the recipes that they would make. And I just think it'd be a really interesting thing to like see the ramen is supposed to be a really big currency in prison and i think that's a super apparently people have been using that as a weapon ramen you can you can turn it into a yeah shank so i started watching this channel it's called soft white underbell oh i love that channel yes i love that channel one picture came up on my so get this so i was scrolling my home page and i saw this black and white picture i forget what it was but this person looked like like so sad in this thumbnail like what is this and i clicked it and it's this interview

and I started watching me like oh my god this is a really interesting story it's like a heartfelt story and then after I watched that video it's just every other video now is just like Softway Underbelly? Softwide underbelly? And the dude is posting like every day I'm obsessed with that channel me too

but I learned from that there was a guy in jail and he was telling how a ramen could be used as a weapon and without going into too much detail here they could basically shape the ramen to whatever they want it to be It's bad yeah yeah

yeah so I try to stay away from that side of it but yeah i don't know i would say maybe pass on that idea yeah i'll stay away from that for now crazy ideas on the ticot front i mean i want to make wagg you nuggets who wouldn't like that love that right um uh i'm definitely gonna make some ostrichik pasta soon um i want to turn an orange a large orange you know the the little mandarin orange cups that are all perfectly like smooth shaved oranges whatever i want to turn a whole orange into that. You know what you mean?

I think you have to do is lie, which is potentially kind of dangerous if you're breathing it in. But I want to do that. I feel like that would be so cool. That would be cool. Like a full size of manner and orange cup. Okay. That makes sense?

Yeah, yeah, yeah, you don't like that idea. Do you know what I'm talking? I'm confused. You could know, you know, I know those things like, hey, you guys have seen these things before. I'm going to make one, something like that. And then you go and like get a nash on it. The little oranges that are.

And it has the seal on the oranges. You open. Yeah. It's in the juice. Right. Yeah. want to turn a whole big orange like that. Got it.

Okay. Yeah. I get it. I just think it'd be really cool. Yeah. I like that. Right. You're not eating any of the strings or any of that stuff.

Yeah. It's a little different. It would be interesting if you homemade a bunch of stuff like an Oreo and you like could actually make an Oreo. That'd be kind of interesting. Oh, this is one last one I'll give you. Grilled cheese balls. I want to make grilled cheese balls where it's the, it's a sort of a ball, right? And inside is the tip.

The tomato soup you inject it inside the ball. I just feel like that'd be delicious. It's like a risotto box. I feel like, why don't you have your own frozen food line? Like, why not just come up with a food and sell it that people could buy in store? You don't know. I don't know. I haven't do this.

I haven't thought about it. I haven't thought about it. No. No, I've never talked to him, actually. Really? Never, yeah. You guys, I feel like, are just like, just. We're in the same network.

Yeah. And how have you not spoke? Because I've spoken with every other person in, like, finance. I feel like in food, you would talk to Josh. I've spoken to pretty much every other person in food. Yeah. I don't know. I don't know.

I don't know. I don't know. If you guys teamed up on a video, that would be like the video that would break me in. I would love to. I think so, too. I would love to. Yeah, I'm not sure. I was actually talking about this morning.

I made a video with Cody Co. this morning. Yeah. And we were talking about that because he's good friends with Josh too. Yeah. Never talk to Josh. I don't know. Yeah. Oh, wow.

What did you do with Cody? We made, we made Chick-fil-A. We took Chick-fil-A. We threw the buns away. we made waffles for buns, mini waffles for the chicken, and then we mixed a bunch of maple syrup into the chick-fil-a sauce

and put that on there. It was really good. Wow. Yeah, it was good. Yeah, I've seen a few of Cody's videos where he's done them with Josh. He must be into cooking. Yeah, I think he likes to cook.

Yeah. Cool. Yeah. He, yeah. I think he does. Yeah. We mean, it was pretty tasty. I think Chick-fil-A might

should start serving it. So I'm curious, how does your income breakdown in terms of like where you make money? YouTube, TikTok, brand deals yeah so like i said tick talk is you know close to nothing right um youtube is a big is a big percentage now i feel like i feel like youtube has got to be i feel like youtube's got to be 90% of of the money i make now right maybe tic talk and osmo my salt company i don't we don't take anything from that so that's you know that's growing on on the side but i'm kind of letting that

do its thing and then yeah we're really talking youtube i would say a 50-50 split between the monthly ad revenue and then the brand deals on there. So it's all, it's all YouTube. So what sort of brand deals do you get? I actually have cool partners. My favorite, you know, or at least one of my favorite that I've worked with over the past year a lot was Nutella or Ferreiro as kind of the bigger brand. Pretty cool. People freaked out when they saw that.

Wait a second. So how do they reach out to you? What was like your reaction? Oftentimes you think of brand deals is like, oh man, like I'm posting this thing. Everyone's going to be mad at me for doing a brand deal because it ruins, you know, know it interrupts the video. With this, people were freaking out. They're like, this is my childhood favorite thing ever.

Still my favorite thing ever. Nick's doing a thing with it. It's like my dreams have come true. But I did something for Kinder first, which is that I think European brand that they're trying to bring to the U.S. And then after that I got, you know, I did something with Nutella and they were doing a big partnership with No Kid Hungry during the holidays. So we did something really cool there. So that's, I mean, that's a dream partner if you could ever have one, right? Are we stressed doing that one?

Crazy. No, I loved it. I made, I made Nutella Churros. Really good. Pumped the middle of the churros with Nutella. Filled them all up. It was great. How long did it take to make, I'm assuming that was a 60 second video?

That was a YouTube, like, long-for video. That's the whole video. The whole video is a sponsor, but the way it's frames. Right, right. But the entire video was 60s. It was a short, right? No, no, it was a, yeah, it was a long-form YouTube video. Oh, okay.

It was probably a, it was probably a eight-minute. Eight-minute video? How long did it take to produce that eight-minute video? A couple hours. Yeah. That's it? Yeah. Yeah.

Just made churros. Probably two and a half, three hours. How do you keep coming up with ideas? It's hard. I mean, I take full days now. I never used to have to do this because I had so many ideas. But I take full days now just to strategize and just to really kind of hone in on the ideas. But, and then the other kind of cool thing is, I mean, I'm going to start a fully new channel on just cocktails.

and I have a giant list. I mean, those ideas are even cooler. The cocktails? I'm worried that you combine alcohol with YouTube and they're less likely to... I mean, some of the people I see on there doing cocktails are getting crazy. Really? I've seen what was that?

The educated barfly was the one guy that I've... That I watched. I'm going to call this channel Tipsy Nick. Oh, yes. Okay, yeah. I've seen tipsy bartender. But I have... I mean, I have a lot of really fun drinks for that. I mean, there's a lot of cool stuff you can do with alcohol too. You can,

you can take a, I mean, you can take a, a wedge of a, you know, whatever, orange, and you can kind of bend it backwards and pump it and shoots all the sprits. And if you put a lighter under it, it just does a huge. And there's a lot of cool cocktail tricks. So do you not worry, though, that like alcohol with an audience who might be maybe younger or an issues of advertisers or is this purely Just like a passion. Totally new channel. Totally new channel. Totally new audience.

I think legally I have to make clear, at least on some platforms that it's 21 plus. Yeah. And so the idea here is find a totally new audience and, you know, dive into a more like a new creative realm. I'm excited. That's neat. Why don't you come out with your own food? I feel like this is like the little bagel bites of some sort like chicken nuggets.

Yeah. That would be a good idea, actually. Nick's Nuggets. Yeah. I mean, didn't Danny Duncan come out with, didn't Danny Duncan come, come out with Nuggets though? Did he? I'm not sure. Would you buy him?

Danny Dunk. No, my nuggets? Nick's Nuggets? Yeah, I would. I would do it. But the problem is then it ties it to you too much. I know. I wouldn't call it Nixon.

I'm actually like a big fan of not putting my name in a lot of stuff that I do. You could call it kicked in the nuggets. Kicked in the nuggets. I would say your Osmosalt, the branding is incredible. Yeah. You make it look so good. So that was the connection. But Noel, who does.

Bankroll Coffee now for sale of bankroll coffee.com also does your salt. And who made the connection, which I think is really neat. It is pretty cool. Yeah. Yeah. How do you reach out to you? I don't remember. I think it was just a cold email.

Really? Pretty sure, yeah. Did he get your address and then send a bunch of like salts for you to try? Definitely. Definitely. Yeah, I got, yeah. Well, I gave him my address and he sent it. I'm really picky about the salt.

And he would laugh about this. But the first time he sent me salt, I was, I wasn't mean. but I was pretty intense about the fact that it was not good salt. And I was like, I'm not selling this. And then, because I always want to stick to the fact that it's easier said than done. Sometimes if you get a big brand deal off or whatever, but I always try to stick to just, I'm not going to promote it or do anything with it unless I actually like it and use it. And that's true for the salt.

It's really good salt. But I was pretty intense at them at the start. And I almost didn't really do anything with it. I'm glad I did. Yeah. But just, you know, samples we got early on were not as they weren't that great. They weren't up to par. Now they're fantastic.

Okay. And you were telling me that you were considering raising. Could you tell us a little bit about the salt business? And you were saying something about the salt bay. Yeah. Yeah. Yeah. Oh, about salt bay?

Yeah. Yeah. Yeah. So for the salt, for raising the salt, I mean, again, so this is after about six months. We're raising now a little bit of money to just bring a bunch of people on board to try to really blow it up. The whole goal is to shake up the salt game, right? Just kind of make it new. Do you like that?

I like that. I like that. I like, what are the margins? Because you've been selling now, like how much, how much do you make if someone buys salt? I mean, there are premium salts, right? So I think even the cheapest one on the website, it's like $13.99 or something like that. And the cool thing is, as you know, right, Noel runs the kind of back end of it. And I just, my job is to make sure they're really good salts and then just get excited about, get people excited.

Right. But, I mean, the margins are great. I think the margins are really good on a powder or salt. or anything like that. I should have salt salt. All right. Yeah. No, yeah.

I mean, the coffee versus the salt. But, yeah, I know it's great. It's nice to have the margin building, too, where you can send it to people, let them try, get feedback, get it out there more. So it's really great. And Salt Bay is a different story. So tell us about this.

I just, I don't know why. You don't like him. I really don't like him. Yeah. Have you ever seen him? He just kind of bothers me. No. I've never seen him.

No, he's in Vegas right now. Yes, I know. Are you going to see him tonight if I could go see him tonight if I want to. it to if you go to if you go to if you go and you order the gold steak i think he comes out with it right now how much is the gold steak it's it's crazy so it's different in every restaurant yeah but i mean like you can one of them like 2500 bucks sometimes for like a steak that's on that a plate what's the cheapest thing you can get so he goes to your oh it's probably it can't be cheaper than 800 800 or 800 dollars what's the restaurant called new surette new nus r et it's it's it's um it's just not

good? You know what the thing is? The servers are the nicest people ever. He gets, I gotta give the guy credit. He gets really great stuff. I just think this stuff he does is just a little bit odd. Like with the, he's like dry-humping the table and like all that stuff. You don't think that's a little. Amazon presents Jeff versus Taco Truck Salsa, whether it's Verde, Roja, or the orange one. For Jeff, trying any salsa is like playing Russian roulette with a flame throw. Luckily, Jeff saved with Amazon and stocked up on antacids, ginger tea, and milk. Habaniero? More like habanier, yes.

Save the everyday with Amazon. To play devil's advocate, you do have some sexual humor in your, like the... So I found the prices. Okay, so if you go to the website here, Salt Bay Golden Tomahawk, $1,100. Yeah. I I I cook with Wagyu a lot and I'll get people that come up on the street to say hi and they ask me if I'm the wagyu guy which goes to say like I cook a lot of Wagyu so I know the price of this stuff and I I order lots of it I get lots of it and that's the other thing when you dive really into the kind of food world and cooking is that you know how much things cost and when you go to a restaurant you know if you're getting ripped off or how let's say how badly you're getting ripped off yeah and this place is the worst so what's the biggest criticism you don't like Salt Bay Oh, here's the thing. I'm be honest.

I don't really have anything that I can totally lay out and pinpoint on the guy. In fact, he probably is a really nice guy. I just, something about him, you know, I watched the videos. He's, I, the really, you know, excessively high prices, because frankly, that's, that, that gold leaf to, to cover that stuff in, you can buy, you can buy 10 sheets or 15 sheets of gold leaf for 20. $3, $25. So, and that's all it takes to cover a steak like that. So just goes to show you like there. You can look at the normal price of the Tomahawks.

But see, I look at that. I'm not paying for the gold and paying for him to come to the table and do that, you know? I guess, yeah, but why do you want that? It's a touch, all the salts touching his elbow and he's sweaty elbows. Do you think he keeps his elbow really clean? No. You don't think so. And that's flavor.

See, that's the thing I was kind of curious about. I'm like, does he constantly have to clean that? Because if he doesn't, that's kind of gross. And he's probably got. And he's probably got. He has hair too. Yeah, he has hair. And I see sometimes the flakes get caught in his hair.

Yeah, but would you not use that as an opportunity to call him out and then post that on YouTube? Yeah. Be like, do you think he would recognize him? Imagine. I think I'm probably on his team's radar by now. Yeah. So imagine you post the video. Because we've made a couple of videos and we've had, I mean, we've gotten pretty solid views on these long YouTube videos.

And let's put it this way. The second time I ever went to one of his restaurants, there was like a different place. they came over right away and they like knew or who they knew what we were doing right they knew who we were and we were really polite to them like they laughed about it that I said listen guys I hope you know that I'm giving your boss a hard time but it's not nothing against you and they all laughed and they just wanted us to have a good time so I think we're probably on his radar

but we're getting his place publicity right you've never met him in person imagine if you posted a video confronting salt bay just that's it. Confronting salt at his restaurant. I thought about doing it

while in Vegas. I just, I just, I, it's a little awkward if he, I don't think he would know. I don't think he'd be like,

oh, this is Nick, he's been making fun of me. He probably has absolutely no idea. You know what you should, what I do? You know, it would be a bangor video. I'm talking 10 million views.

If when he comes with his salt, you give him your salt. Be like, could you put my salt out of it? Oh my God. I like that idea. I actually took his, he has one communal restaurant salt shaker

at the location in Boston. It's a big, it's a big, uh, salt bay figurine with the hand like that and there's a hole in the finger. And I, I undid it when there weren't any servers. I poured it. It was fresh. It was fresh.

It was sanitary. Fresh thing of Osmo, my salt into the shaker. Close it up last time I was there. So he was actually serving customers myself the whole day, which is kind of funny, the rest of the day. So, you know, a small win right there. So what's your schedule like now? Because you're saying, you know, after this, you're going to go back to work.

You're going to finish. up some stuff. Yeah. What's a typical day like for you? That's a good question. How many hours? I film a lot. I still film a lot.

I wake up probably, I like my sleep. I do not function without probably eight and a half, nine hours of sleep. I know it sounds like a lot. Yeah. It sounds reasonable to me. Yeah. No, I just, there's no point in, you know, for me, there's no point in trying to get less because I do not function properly if I don't get that much.

So I get my sleep. I probably go to bed at midnight, wake up. at like 839. And then I shoot straight to the studio. So I have a studio, three minutes, four minutes away from Harvard campus, actually. So it's in a good spot.

Yeah. And I go to the studio. I film from usually 10 a.m. to probably 3.34 p.m. and then I usually have 4.35 until I'm usually on the phone or working until at least 10 p.m. every night. It's always a long day. So, yeah, I would say I work consistently,

consistently, probably 12 to 14 hour days, probably. How many days a week? Five. And sometimes I'll take a Sunday to go film the studio to catch up. Yeah. What about your girlfriend? Your girlfriend. My girlfriend? Yeah. She does investment banking, so she works

more hours than I do. Yeah. Yeah. She works more hours I do. It's kind of nice though because I don't feel crazy about working the amount that I do because even, I mean, even even the 12s of 14 hour days, you don't really have much extra time to do like much else. It's crazy. So how do you have a relationship when she works 70 to 80 hours a week and you're working your schedule? How do you find time for each other? How long have you guys been together for? Three over, a little over three years. Okay. I mean, uh, we're both just, I mean, we're both young or kind of just on the move right now, you know? So it kind of works pretty well in that sense.

But, and we have a puppy and we have a hamster. So things are just, you know, there's a lot going on. But have you ever found it challenging, though, with the schedules? Because your schedule of working like this, I mean, you guys got together before things were getting crazy. Yeah, we met in college. She was on the volleyball team. I think we met in the gym or something. And then, you know, the rest was his.

Well, I met her a week before I left to Master Chef. So no one at school yet had a clue that I was going to go do that, which is kind of fun. And then I left for like three and a half months. She thought you ghosted her. Yeah, no. A lot of people did. Did you not tell her? No, no.

Her I told. But a lot of people thought I was ghosting them. One of my best friends actually from years ago that I hadn't kept in super close touches, but that I ended up living with him after college. He said he invited me to a Patriots game. He said he asked me to come to a Red Sox game. He's like, I didn't hear back from me. He said he invited me to his birthday party on my phone.

So I felt bad. He was like, I think he'd contact your parents or something? what's going on with Nick? Why didn't you give your phone to like your parents? I mean, just respond back to people. Someone's gone, right? Don't you, don't you agree? Like, you know what I mean?

If I, if I didn't hear from a close friend for three months, I would be concerned. I would show up with their house. He just thought I just had written him off. But again, I hadn't, I hadn't kept in time. If it would have been one of my roommates or something, they were freaked out. But yeah, no, I mean. You just don't pay rent for three months. Just gone.

Yeah. Yeah. No, I mean, it's crazy to, to leave for that long. But. it was kind of nice. But you guys don't have any challenges with like the work schedule or anything like maintaining a relationship while working this. No,

it's actually, it's nice. It's good. Just both working that much and seeing how many hours she has to work. The worst stretch of time was like 5 a.m. till 5 a.m. till maybe five. So sorry,

she would wake up at like maybe 8, 9 a.m. And then work till 5 a.m. Every morning for two weeks straight. That was the worst period that I saw. Why don't you want to go into investment banking? I have no idea. Money? No, she's not like that.

She's not like. No, no, no. Then why go to it? I feel like everyone goes into investment banking because they just think, at best money. No, I think,

I mean, yes, I think a lot of people do. I think she just wants to do this sort of venture capital type of stuff. And to do that, theoretically, you really need to put in those hard years of like, I got beat up and I,

and I handle it and I, you know, came out the other end in one piece type thing. Yeah. I think that's what it is. You've got to be really strong to do that for investment banking. It'd be pretty awful. Yeah, yeah.

YouTube is obviously a grind. Everyone thinks that the stuff that we do for, let's say, the social media world is just sort of a walk in the park. It's really stressful. It's intense. Yeah, it is. It's hard. So the first, I would say the first three years, or that's the golden era. So you got another two years to go, man.

Yeah. Yeah, I mean, I'm milking it right now. I'm working a lot, and I'm having fun. But it's tiring. Oh, here's a good question. How much of that are you saving or spending? I had some big spending months towards the end of December. I don't buy fancy, crazy stuff.

I'm really not. You have a nice car? That's the only thing I have. Oh, I have a nice car. What is it? I do. I have a Tesla. Oh, okay.

A Model S? Oh, I'm not like, I didn't buy like a Ferrari or anything like that. A Model S? I actually just traded a Model 3 for the, I just traded a Model 3 for the Model X plaid to be over 6,000 pounds for the right off. You got the Model X plaid, but the new redesigned one? Oh, I want to see that. It's a cool car. Wow.

Is that what you drove here? No, no, no. I'm because I'm from Boston. Oh, man. I was hoping it was parked out because I wanted to see the new, like the new design on the interior. It's a badass car. And that's a good question because that's the one kind of nice thing. I look, you know, I don't pay anything crazy for my monthly rent for my apartment.

I pay the same as I think everyone else is in Boston. I spend all the money. $20,000 in my actually. I spend all the money on, on, I really do on, on, on, on the team. I spend, I spend, I spend a lot on food and eating at restaurants and that kind of stuff too, which I, I see as, you know, I'm not going, I'm not going to buying a gold steak at salt pays unless it's for a video. But I'm, I'm, I, I, I would say I save, I would say I save about, realistically, about 50% of, of it, maybe a little bit more, maybe 55, 60% of what comes in.

Which is, I don't know if that's good or bad. You obviously would. Yeah, it seems like there's high expenses because your income is so good. Super high expenses. Where's the money gone? I mean, the team's getting pretty big now, so the editor makes a lot of money. And, you know, the operations person, the assistant and all that stuff. I am of the mindset that I should be, you know, paying everyone on the highest range that I really can be, right, for like what they should be making.

and then I give people nice bonuses and that kind of stuff too. And then, you know, I'm buying a lot of crazy ingredients. That stuff is expensive, right? The $3,000 dollar parm wheel like, wagyu, there's just all sorts of sorts of stuff. Your accountant must love this. It's crazy. I bet your taxes last year were who does your taxes? Yeah, how do they do that?

The same guy that does, I think, Mr. B stuff. So he's well versed in the YouTube world, which is good. But things probably get a little wild. I mean, I was spending a lot of money. money in November, December. Last year it was crazy. But I was also making a lot of videos and doing a lot of crazy stuff in the videos. And how are you like saving your money?

Are you investing it or are you just holding it? I invest almost all my money for better or for us in in Tesla. Yeah. Wow. Yeah. How long have you been doing that for? Since I was, since I probably started high school. Are you serious?

Maybe a little bit before. Yeah. How many years has this been now? Start of high school, 10? Maybe before that even. Maybe like, because I remember, I think I made $5,000. What years did? Yeah.

I think I made $5,000 my freshman year of high school in the summer, and I put all of that into Tesla. And then I've just been. What year was that? Give us a year. I graduated high school. I graduated college 2019, high school 2015, so let's say 2011, maybe. Yeah.

2011 Tesla would have been, I don't know. $20 a share, right? I don't remember. Yeah, it was split. No, well, it's split now. So, like, I was just always big in. Everyone's going to be curious about this. Let me take a look at this.

Guess how much Tesla was in 2011, Jack. Oh, um, I don't know. I actually have $50 a share. Is it a hundred something? $4.46. I don't think I got in that level. Yes, but you did because it's the split. You're forgetting about the split.

Okay. So it would. be four times five, so $20. That would have been the price back then, but then it split, so then you got five to one. That sounds right. So you bought it at $4. Now, that means that on those early investments, you got like a 20,000 percent return. Yeah, I probably made a lot on those early ones, but I didn't put all five thousand in.

But yeah, I put I, I put pretty much all of that in there probably. I messed around at some points, by the way. Like I would like try to play, you know, I would try to. be all fancy with it and um and definitely got burned a couple times doing that but um i met this guy who who had been um i think employee number between four and seven at tesla and he built the first one long time ago super nice guy i randomly met him one summer and um and after that i was like all in on it and i also really was into environmental science always always happened climate change all this stuff so i'm a big fan of it so yeah i i um and then not long actually i i i um and then not long

after that I met some guy who is his whole life he's he was some MIT MIT professor hot shot or something he's his whole life is supposedly just invested in Apple and not like everything always Apple so it's like okay maybe it's not the dumbest strategy ever so it's not very diversified but I put it on Tesla still wow yeah yeah generally speaking I think I do a pretty good job at trying to save the money but I also you know I'm not scared to just put it into content and hope that, you know, with calculated guesses, hope that it pays off, you know. I've had videos that haven't paid off and haven't worked,

but in general, I think they do pretty well. So, based on the investment. So, yeah. Wow. What questions do you have for us? We could always flip the script. If you have any questions, you want us to answer. How stupid is it to put all my money in Tesla?

Out of one of the ten, stupid. I mean, the thing is, I would say it's not the best choice, but since you make a decent, amount of money and your expenses are kind of like relative to how much money you make and you live frugally i mean it's not the worst i mean even if tesla were to drop 80 percent you would be fine you know it wouldn't be ideal and you're and you're young enough where well i mean it would be a big deal but you would be okay it's not like you know you're going to lose your house or you're going to be on the street like you're you're making enough that what you make will offset any bad investments

So as long as you don't screw up the income, you'll be fine. If it were me, you've already kind of won the game on that. And I would probably take half and do a broad index fund and just 50-50 it. That way you're still 50% in Tesla, 50% diversified. But that other 50% is like, that's your foundation. Yeah. And no matter what happens to anything else, you got that 50% just locked away. Yeah.

That's what I would do. Yeah. The interesting and kind of scary part of social media, I don't know if you ever have this feeling. sort of that feeling that at any point in time, everyone that's watching all your stuff could just sort of go away. That's every day for me.

Everybody has that feeling. And at some point, you know, things may fizzle off and it's probably a scary thing if and what it does, but the hardest part sort of in my mind is always like, all right, I should be continuing to build out of this team and I am, but, you know, what if that thing happens? What if that day happens and then I don't have the money coming in to pay that team

all of a sudden or something like that? That's always a question in my mind. right yeah but that's why you're living frugally and saving yeah so yeah so i do have that sort of that yeah yeah thing on the side as a backup but financially i mean as long as you save that 50% in like an index fund you're going to be less concerned about if people stop watching you at least financially yeah because then you'll be like well i've saved the majority of it uh my my whole philosophy is just take it like like a month by month uh or even year by year sometimes and just be like you know whatever happens happens but at least you've you've um you know you did you did your best yeah so

yeah yeah you saved it all i like that yeah yeah no i'm trying to save but again i put a lot of it into the to the videos and into the team and to all the stuff that we're doing so you know there's months where i look back and i'm like i spent way too much money this month but i look back on what we did and what i spent it what are the expenses like just on a normal month would you say like clearly food and 50 grand. Yeah, I mean, there's been months where, yeah, I mean, there's been months where if we've traveled and if I buy all these crazy ingredients and like we're doing renovations on the studio, I mean, like doing home renovation type things is crazy.

I got a $22,000 bill the other day for that. It's insane. So, yeah, it just, it fluctuates a lot, I would say. It fluctuates a lot. But, yeah, it can be pretty solid. Do you consider yourself more of an influencer or a chef? That's a really good question. Thank you.

Welcome. And that's it. It's an interesting question. What's the next one? Never thought of it like that. Good question. I mean, this is sort of a silly way maybe to answer the question, but I like to think of myself as someone who,

who, you know, influences people to cook more. And so, it's honestly about finding that kind of fine line between you know making making legit enough recipes that you know that the actual chefs out there you know who are let's say actual chefs cooking in a restaurant every day that kind of thing aren't you know aren't laughing too much of you and and have some respect for what you're doing and then at the same time the other side of it is like again trying to play that influencer side of things where you're getting enough views to make this whole thing work you know what I mean if I put out a really

boring video of me making, you know, potato soup. No one's going to really watch it because it's not that exciting. But if I have that sexy Parmesan wheel that I, you know, crack open a lobster and make a lobster risotto inside or something, right? Then suddenly you got a lot of people watching. So it, so that's a long way of saying, I feel like, I feel like I try to ride the line between both of those things and make sure that I'm not going too far onto either side, if that makes sense.

I'm wondering if there's. There's any animosity between like chefs that are like in the trenches in the kitchen, you know. Definitely. Always going to be. Definitely. And the influencer chefs, you know, like how they don't respect you guys. There have to be. At the same time, though, I feel like there's a point in time where there's sort of an inflection point.

And a lot of those chefs that I thought would have that kind of animosity really like and respect what I'm doing, at least to my face. I hope that that's how they really feel. But, you know, their kids are watching. some of the videos and maybe trying to, you know, ask to cook more a little bit because of it, hopefully. So I think actually I saw an inflection point where I kind of felt like, oh, they're all going to be looking at me and, you know, mad at what I'm doing just because I'm, you know, I'm not supposed to throw the knife into the cutting more because it's ruining the tip of

the knife and they're all probably just, right? But in reality, actually, I've had a pretty good response from all the super legit, you know, restaurant train chefs that I know. And I also worked in three or four restaurants to get that more rigorous training just so I could have that side of everything. So, you know, I think I've hopefully done a good job of trying to think of it from a broad perspective and not piss anyone off along the way too much. AI is moving fast across the enterprise. But without visibility, it's just chaos, different tools, different models, different teams using AI in completely different ways. Service Now turns that chaos into control.

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It is? The cheesecake factory? Yeah. Graham's like, I know. Selling all my stock. Are you serious? I didn't know that. You got a lot of cheese.

You probably have some special oven. They put every single thing in. Really? Do you know that for a factor? No, I know that. Yeah, it's frozen. You should look it up, but it's really. Oh.

Yeah. I love the cheese. I love the cheesecase. I love the cheesecase. I got the miso salmon, and that was one of, like, my favorite things. Probably frozen miso salmon. Oh, yeah. Well, I know a lot of fish is flash frozen, but.

Well, either way. No, because you always see the chefs in the back with the big flame. Dude. I mean, I'm sure there's a couple. It's just a flame thrower, dude. It's all for sure. Let me ask you a question. Do you think in a restaurant that big with probably not a ridiculously sized kitchen

staff. They can put out that many food items quickly if a lot of it's not frozen. I don't know. I just have high turnover. Like enough people order the lemon chicken that they just kind of, no, no. Frozen. But, um, yeah. I, I, I, so I see themes and menus.

Like, for instance, there, you know, there may be a, there may be a, um, it's really easy with a sushi restaurant, for example, because, you know, they can take an entire tuna, let's say, and break it down. And, you know, a spicy. tuna roll, that's when they scrape off those last kind of parts between the, between the, um, between the skeleton, right, of the fish in the middle, um, that filet, when you're getting in between the bones, that's when you scrape off all the stuff and that mushy bit, you can't serve that on a nice piece of nigeria or anything. That's a spicy, that's where you get spicy tuna, spicy salmon.

It's all mushed in and they can add extra stuff in there and you don't really know. So they repurpose all the different things. So I can see that theme in menus where I'm like, oh, okay. Like I see they use some of the lobster. They use the lobster stock in this, in this piece of the whole menu. And they have this here and this here. But and then the lobster roll has like that nice, you know, you know, they might take the nice claw piece for the top of a lobster pasta.

And then they might take the chopped up bits for the lobster rolls. And then they might take the last part for, right? So there's some interesting stuff like that. But I'm not picky. And I'm not. I never go to a restaurant and make fun of it or anything like that. Do you strategically order when you go to restaurants? For example, like if you're ordering in like the midway,

You know, maybe you're not ordering, like, some fish or something like that. I won't get oysters if it's not at some good seafood place, but maybe by the water. And I know they're fresh. And same with, like, I'm not going to order meat at a, you know, at a restaurant and on the water in Seattle. Yeah. And you have a go-to. For food? Yeah.

Order. My favorite food, my favorite food is rotisserie chicken. I love rotisserie chickens. That's, okay. It's so bland. What? Where are you getting the rotisserie chicken? Bonds?

I don't even know what. That is. Safeway? I don't know. I mean, I know they're good at Costco, old foods. Really? I love grocery chickens, but I don't really have a go-to-order. I'm very strategic with the menus.

That's interesting. Anytime I go anywhere that has a burger on the menu, that's what I order. Really? And I would love to expand my, like, you know, interests and, like, all these other types of, like, definitely a way to be strategic about it. But it's just like, I know I like burgers. And so every time I go to a restaurant with a burger, I just get it. Yeah.

That's fine. there's nothing wrong with that what's your favorite restaurant like ever yeah if if someone wants to go to a restaurant in the u.s who's like this is the best place i've been to best place i've been to in the u.s besides super sushi here in Las Vegas what's that oh it's not all you can eat soup it's really it's not all I could eat sushi spot that we'd go to a lot yeah um my favorite restaurants are are I don't I I wouldn't have one in particular I'd have ones for different cuisines maybe but the hole in the wall type places. I went through a phase of my life where I like the fancy places because you're like, oh man, I'm into food. So I want to go to the fine dining at the foam and all that fancy stuff.

And now I really don't like those experiences. I'm not a fan. They cost a lot. They take a long time. And a lot of it has started to get a little bit lost on me. But a really good, just whether it's a Thai place or a Peruvian place with just these nice savages and, you know, plantain chips, they scoop them up with Peruvian place, whatever. Those are always my favorite. So, I mean, bring me like somewhere. It doesn't have to be fancy, but fresh and, and I mean, yeah, fresh and maybe a little creative and just good, good food. I'm happy. Cool.

Yeah. All right. Anything else, Jack? I think that's, I think that's pretty good. Do you have any other? Do you think there are more wheels in the world or more doors in the world? Oh, you're asking me this question. Yeah.

I think I answered this yesterday. I think I said wheels. I think I said wheels. Okay. Wheels, yeah. What's the correct answer? I don't know if there is one. Well, yeah, it's definitely wheels.

And if you think it's doors, then you're definitely wrong. Well, then why is there a debate? And why? Because people like to be wrong. Oh, wow. That sounds like confident. I don't think they're ever going to find the real answer to that question. Would you rather fight one horse-sized duck or 100 duck-sized horses?

Oh, wow. By the way, it was wheels. My God. And there's not just like, how do they know? Yeah. Because what if I have like a thousand... Because some website says? What if I just have a ton of doors?

It's actually from a car insurance company. Car insurance comparison super app. Jerry is here to end the debate. I think I'd probably fight the duck. The big duck. We can estimate there are many is 33 billion doors in the world. Doors in the world between houses, apartment, buildings, vehicles, cabinets, closets, and their compartments. But wheels, there are 37 billion.

A lot of wheels. Yeah. You know, I asked him the horse and duck He said he would rather fight the big Duck. You're not weird? I'd be so scared of a bunch of many horses. Really?

It's a lot of them. Yeah, you could plow through him, though. I don't know what that. One big duck, that's actually a fight. If they knocked you down, you're done. They somehow knocked you down. Yeah, they're not going to knock you down. You're probably right.

All right, so with that said, have you got your free stock in public? No. Worth all the way up to $2,000, when you sign up using the link down below in the description with the good gram and you can get your bankroll. Okay. Thank you so much for coming on. We really appreciate this.

You made the drive out here. Really nice meeting you. Thank you guys. Smash a like button. Check them out down below. Check out Osmos Salt. Okay. It looks really good.

I've never had it, but it looks amazing. Yes. Very good. Shoutouts to Noel to make that happen. Good work, Noel. Thanks, Nick. Thank you, guys. Thanks.

Oh, and then before we've got a thumbnail picture. Oh, let's do it. What do we do?