Burnt Hands Perspective
This is a raw and unfiltered look into the state of the restaurant industry as a whole, powered by longtime friends Chef/Owner Antonio Caruana and former bartender turned News Anchor/TV Host Kristen Crowley.
Representing all aspects of the industry from the front to the back of the house we will dig into the juiciest stories and pull from decades of experience in one of the sexiest and most exciting industries in the world...the food and beverage industry.
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Burnt Hands Perspective
Ep 37 - Finding Creative Ideas: From Chef's Motorcycle Life to Travel, and being inspired in the shower...
Creativity is the lifeblood of any culinary or industry professional, but where does that spark come from when you've been in the game for decades? This episode goes into the creative process that drives exceptional cooking and creative ideas.
Chef Tony reveals that his best culinary inspiration comes from two unexpected places: the shower and motorcycle rides. While the shower provides calm and clarity, motorcycle riding engages all senses simultaneously—the smell of everything from ocean breezes to cornfields, the visual stimulation of changing landscapes, and the heightened awareness that comes from being fully present on the road. These experiences create the perfect conditions for new culinary ideas.
We chat about how the culinary landscape has transformed over the past three decades, from regional isolation to cross-pollination of techniques and ingredients. What was once impossible—getting Australian Wagyu beef for meatballs or Pacific seafood on the East Coast—is now commonplace, creating endless possibilities for innovation. The democratization of premium ingredients has elevated food quality across the board, with consumers increasingly willing to pay for these experiences.
The conversation goes through the evolution of chef culture, from the tattooed, hard-living kitchen crews of the past to today's more diverse culinary professionals. We discuss how travel remains essential for combating creative blocks—seeing how other chefs work with different regional ingredients provides fresh perspectives that can't be found at home.
Whether you're a professional looking to reignite your creative spark or a home cook seeking new inspiration, this episode offers valuable insights on breaking routine and engaging your senses to discover new culinary possibilities.
Where does your best cooking happen when you're not cooking?
Share your inspiration sources in the comments!
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Action. It is.
Speaker 2:Lights, camera action, Cheers.
Speaker 1:Today listen cheers.
Speaker 2:Cheers.
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Speaker 2:We love you. Check them out. I know we love you all right so that kind of leads us into the topic today of inspiration, because I think people have a story behind every tattoo. They have stories behind their lives and for you, there's been a lot of influences coming into the culinary world and then staying on top of the culinary world.
Speaker 1:Yeah, definitely. So you know, tattoo is a perfect word. I see a lot of chefs younger chefs with the knives on them and the fruit and vegetables.
Speaker 2:People put fruit and vegetables.
Speaker 1:Cross knives with the chef hat Like fruit in a loom, yeah People put fruit and vegetables Cross-knit with the chef hat, like Fruit of the Loom. Yeah Well, when I was getting tattooed 30 years ago, 20 years ago, when I was a chef, getting chef-related tattoos was not a thing.
Speaker 2:It was brimstone flames motorcycles.
Speaker 1:Harleys, naked women all over the place. You have a lot of naked women on your tattoos Demons, big back pieces with 13-gauge needles it was crazy. So everybody big back pieces with 13 gauge needles it was crazy. So you know, everybody gets inspired for different reasons, different ways, whether you're an artist of tattooing or a chef or whatever it is you're doing right.
Speaker 1:Producers out here, whatever they're doing. So that's the biggest thing and I love to see now. I love to see the inspiration of tattooing on chefs. I do like to see some of it's really cool, Like some of these meals.
Speaker 2:Well, time has changed because I mean it wasn't really acceptable back in the day either. I mean a lot of places, and there are a lot of places that still make you cover up your tattoos.
Speaker 1:Well, you know it's funny you say that because a lot back in the day, 30 years ago, I remember I was young. I was probably in my 15 hours in my early 20s like know chefs that had tattoos were like most of the chefs, or they were line cooks or something like that. They had rough tattoos. I'm talking about mama with a heart.
Speaker 2:You know what I mean. They'd have a knife and a dagger with a serpent around it, and these guys were hardened people.
Speaker 1:You know they were street people, but they were typically coming to work buzzed or hungover or sipping vodka as the chef went on. You know junkies, heroin addicts, coke heads, whatever it may be, that was the way it was back then. So it wasn't uncommon to have a tattoo as a chef more than any other industry but it was very uncommon to have a food or culinary themed tattoo. That was kind of like okay, dude, what's this? Are you a gangster? What is this? But now times have changed right Gangster in the kitchen.
Speaker 1:Well hey, they are gangsters in the kitchen for sure I mean, listen, it's not a bad thing to say it's not, it's not. I mean we are still, even today, still hardened people. Things aren't so easy for some of the people in the kitchen world Just the hours and the elements and everything we have to deal with sets us aside from most other people, you know.
Speaker 1:So it's not uncommon to see tattoos. It's not uncommon to be inspired and get a tattoo of what inspires you outside to put it on you now, right, most of it.
Speaker 2:Yeah, so we're talking about this?
Speaker 1:why?
Speaker 2:well, I mean, what inspires you like we just got off on a rant with tattoos, but it's about inspiration and finding it kind of like writer's block. I mean, we all go through it in every industry. You know where you reach a time where you're like I can't come up with ideas, I can't get creative. You're just kind of over it. So finding inspiration in the industry to keep you going.
Speaker 1:Well, like you said, and in your industry too, you do have the backgrounds, of course, of the restaurants and everything, but right now, people are really counting on your inspiration.
Speaker 2:Or creativity. They're counting on your creativity, right.
Speaker 1:So your creativity comes from inspiration, so on and so forth, but they're really counting on you to produce.
Speaker 2:Yeah.
Speaker 1:And you have to produce. Marketing is huge. That is nothing but creativity.
Speaker 2:It's creativity all day. It can be tiring. It gets exhausting, but you have to recharge, like I think there's certain ways we both recharge.
Speaker 1:Yeah, what's your go-to's man? Are you talking about being creative in the kitchen, or being creative in a business mindset, or or how you handle things all?
Speaker 2:of it. I think people would be curious to know um, all of it, because I mean, you have to come up with different specials every week, so that's one way of being creative yes, and that gets hard after 30 years.
Speaker 1:Yeah, because you have to keep coming up with stuff 15 of them, but really honestly, 10 of them seriously. And then now the last five years have been having to have has been forcing me to be more creative than I've ever had to, and all the rest okay so now I'm in the kitchen doing my specials and I have other restaurants, other ventures going on.
Speaker 1:I have other business things happening, so now I'm getting distraction all over the place and that's that's the problem. So, wow, good question. So I would have to say there's two places I get the most inspiration. Okay, where I, where it actually comes together in my head. There's there's many places where I go and get inspired but, where I creatively put it together in my head, there's two places okay, most people don't understand it okay, some do one the shower I was gonna say shower, shower, and everybody's nodding their head too.
Speaker 2:I think that's for so many people why I don't know why.
Speaker 1:I don't know if it's the warmth when I get underneath my shower, which? Let me tell you something. I fixed my shower, yes, right. And this thing comes down now like a waterfall. It's hot, it's pressure, it's beautiful.
Speaker 2:Right, so I'm just water pressure.
Speaker 1:I'm like you know, it's just instant calm. So, with that being said, I have a lot of my ideas come together in the shower, for whatever reason, I don't know. I think just because it's calm and all my thoughts can kind of come together, and my thoughts always end up at the end of the day being around food. I don't know why so it either makes me really comfortable or it stresses me the fuck out. So in the shower it doesn't stress me out. The second place right, my motorcycle.
Speaker 1:We like to eat it either makes me really comfortable or it stresses me the fuck out. So in a shower.
Speaker 2:it doesn't stress me out.
Speaker 1:The second place, right yeah, my motorcycle, that would be one we could guess. Motorcycle rides are the place where I come up with the most ideas, the most creativity, and the less I ride, the less creative I become.
Speaker 2:Really.
Speaker 1:Because I don't know what it is about that therapeutical moment and I can tell you some things.
Speaker 2:Well, I mean, yeah, I think people not everybody who's listening has been on a motorcycle, so they don't get it. But you can kind of explain the psych side of it, like you're open, there's no constraints.
Speaker 1:You have to focus. Here's the thing. When you're on the motorcycle, all of your sensories are in full effect. Right, and I think that's what it is. You're in full effect, All your senses are going your visual, your awareness, your alertness. You're checking around you. You're autoimmune, right, your body stuff. Is that the right word?
Speaker 2:Yeah, auto response. I don't know Whatever it is, whatever way to say it. Yeah, the doctor term.
Speaker 1:Let them guys who write tell you. I Let them guys who ride tell you. I'm figuring that out. But all those things connected together are making all your senses just fire, right? So while the ones that you're not expecting to fire are firing as well, you smell everything. If you're riding through a cornfield or behind a freaking manure truck, you're going to smell the cow shit and you're going to smell the beautiful flowers. You're going to smell the ocean. You're going to smell the diesel fuel. You smell everything. And when you're going to smell the diesel fuel, you smell everything. And when you're riding, there's nothing better than that right. And if that doesn't calm you, it's because you're raising hell on your bike and it brings your dopamines up and that's fun too yeah, which which always happens too well, the dopamine hit.
Speaker 2:I mean, obviously you get that adrenaline spike, you know, but paying attention, but it's also kind of that serotonin because it's relaxing. So you get a little bit of all the good hormones yeah.
Speaker 1:When you're on. I ride with my brothers in the club all the time and we go on our long rides all the time. Which are how long? Like forever. Some days, days and days at a time.
Speaker 2:Yeah.
Speaker 1:But we, we don't stop riding, and even locally, we ride together all the time and it is the most relaxing, fun time that we can have on the planet. It's all on two wheels, right? So that's where I come together and for some reason, I'll remember something. I'll be driving by an area which will spark something about a pasta dish that I got from another area, and then I'll ride down the road a little further and find myself dazing off, you know, just in my helmet, thinking, although alert, my mind is just at ease. I'm just riding, we're just rolling right.
Speaker 1:If you try riding through the cornfields in Nebraska, or you go just through the straits, all the way through, you know, even Wisconsin, these roads are just beautiful, straight, long and fast, right when the speed limit is 80 miles an hour, you're doing 120 with ease and everything's just coming together. Things are just going by. I'm thinking about how now I'm getting hungry. So now I'm thinking about how the tomatoes work right with, with the fat rendering of a guanciale, and, and I'll see a pig farm and I'll start thinking about pigs and start thinking about how that stuff comes together. Uh, we'll buy, we'll drive by the coast, I'll think about a fish dish, or I'll see something as simple as a delivery truck pulling up to a restaurant or on the highway it'll be produce truck or something and I'll have a picture of a certain produce and I'll be like, wow, that's pretty unique that they put that picture on it.
Speaker 1:Now I'm thinking in my bike of that stuff. You know all in the same time, looking around me, listening to the motor. You know this is all things that inspire me the most, so I'm sure everyone has their inspiration. Another thing I used to do too is surf a lot, and and I used to, um, do the same thing there because I would be in the ocean and a lot of my you you would notice if you come to my restaurants I get a lot of inspiration in the summertime is more moving around fish and you would think that's because of the warm season and it's typical. It's not. It's because I'm in the water more and I'm feeling the fish more. I'm not the fish so much.
Speaker 2:I'm not having. Yeah, I'm not Aquaman by any means, but I'm feeling the fish more, not the fish so much Aquaman.
Speaker 1:Yeah, I'm not Aquaman by any means, but I'm feeling the Speaking to the fish, so I'm feeling the fish right. So no, I mean, I will tell you. I mean I get a lot of inspiration from the ocean when I'm in it. You know what I mean. If I'm out deer hunting, I want to cook the venison. I get the inspiration from that. So I guess it is what I'm around the most of.
Speaker 2:You know, yeah, when I'm not riding.
Speaker 1:I'm having a hard time. I'm always riding, but during the winter months, when it's really friggin' shitty and cold out, you go a week or two you don't have as much time to do it Without being able to ride.
Speaker 1:You're riding short distances every day, yes, but in those short distances that's where a lot of my inspiration comes, and when you get those senses, your sensory comes on. It doesn't become an overload. When you put it on something else, if I didn't have a place to funnel it, like cooking, it might become a sensory overload and I just might do a wheelie and ride off the fucking bridge. But I get subdued by being able to process these thoughts. Other places If I drive by a place and I smell coffee in the morning on my bike, I'm thinking about how I can coffee rub a tenderloin, and these are things that I catch myself doing and I never coffee rub the tenderloin. I just go to work and don't think about it again, but on my bike.
Speaker 2:I go back to it. I remember it. You can't do that in a car. I mean, you're not going to get that same feeling You're?
Speaker 1:listening to podcasts Right radio, or you're just beeping the horn at some asshole on a bike that you're mad at because he's on one and you're not.
Speaker 2:You know things like that, because he's thinking about espresso. Rubbed tenderloins in front of you, yeah.
Speaker 1:So there's a lot of places to grab inspiration, but I think on a motorcycle for me is where I get it the most, and I know there's a lot of chefs out there who get their inspiration from a million different, everybody's different right. So I'm interested in hearing or seeing if anyone puts in their comments where they get their inspiration. Where do people get inspiration for food? Because I'm always looking for different avenues too.
Speaker 2:We get writer's block regardless, and I think, like we talked about before, getting out, networking, going to other areas, getting inspired by other cities, other styles, because I mean even with the bar and drinks and cocktails, and how much it's evolved over the past decade, like just finding flavors that inspire you and then being able to do that, or you know, I'm also curious yeah, so make sure you comment like where your inspiration is from. As you know, a bartender or a chef, just because I'm always curious as how people's processes work, because some people are again, they have to see it, or they there's someone who likes to pair things, so they want to pair tastes with food, so they get creative on cocktails based on the food profiles. So it just depends on where the creative inspiration comes from. But I think mine is more, yeah, seasonal, but seeing what other people do, I get inspired by visual things.
Speaker 1:Sure, and you're right because you know if we, if we're in our area or any area, anybody watching in any other area other than this, and even the people in this area, can absolutely relate.
Speaker 1:Whenever you're a chef working or a cook or a bartender, whatever it may be, you only can do so much with the purveyors' accessibility and what they're bringing you.
Speaker 1:And if we have three or four major purveyors in the area, let's use Restaurant Depot, for instance. A lot of smaller places go there because it's easier, but they only carry so many things. So if you have 1,500 people going to that same place to get their ingredients, there's only so many variations of what you can do with that ingredient, right? So your whole area becomes kind of flooded with the same ingredient, just done differently a little bit, right? So when you move out of your area, they are still going through the same problem, but it's not your problem, right? So you're going to go to Indianapolis and we're going to sit there and we're going to look at stuff, and though it may be flooded in their area for them to work with, it's new for me, so they have a lot of the stuff that their providers are bringing that we don't have here, so that's where I get my friggin' inspiration too.
Speaker 1:So if they're doing something over there with dandelion greens in which we don't get here unless you special order and do that, we wouldn't think about it really so much. But when I'm out there and I see they're so commonly doing it in three different restaurants, three different variations, that's an indication to me that their purveyors are hot pushing that item and that's what they have to work with. So I bring that inspiration back here.
Speaker 1:Travel, get off the line get off your ass, get off your ass, travel around, look at what other chefs are doing. You're not the best out there. I'm telling you right now.
Speaker 2:There's so many people out there that are so fucking good I think when you think you're the best you've, you definitely failed yourself yeah, it's a hard, there's always room learn and this industry has changed so much in the like. Every year we see something new come out that you're like shit. Why didn't I think of that?
Speaker 1:before Like how did?
Speaker 2:they just think of that. But that's the world of evolution, with food, drinks, music, all of it. Like and sometimes it takes a long time to come West Coast to East Coast. I mean, do you see food trends that come? You know where? Do you think some of the meccas are when it comes to setting standards for, like new trends, for the year.
Speaker 1:That's a great question. I think that you know it used to be. It used to be coming from other countries bringing it here, the regional. You know whether you're infused with Asian right?
Speaker 2:Yeah, or Italian, or Spanish or Greek right.
Speaker 1:Each place in the United States would take that and they would kind of work with it as their inspiration. Now, finally, american culture, american culinary culture, is becoming its own. Yes, it's infused with all that stuff, but now I can get inspired by different regions. Do I get you know? Do I see the trends of California coming out here? Absolutely, regions, do I get you know? Do I see the trends of california coming out here?
Speaker 1:Absolutely, right now, it's hard to tell the difference between coastal east coast and coastal west coast. Yes, even the fish are the halibuts and stuff. Yes, we have different species, but the preparation of them is kind of melding, right, it used to be. You go out to the west coast and that's where you would get the the? Um, tuna, taco stuff with the, you know, the cilantro infused and the peppers and the brightness. You know what I'm saying. You, you bring out all that stuff out there with the wasabi stuff and the asian infusion because of the pacific coast. On the east coast you would get seafood and it would be fried, battered, it would be, um, you know, grilled a lot of stuff like that broiled in butter, you would definitely tell the difference between east coast, especially northeast seafood, and northwest seafood.
Speaker 1:Yeah, it would be a totally different thing. Well, now it's not so much the same. Now you're going to, they're doing lobster out there from the, from the east coast, and we're getting pacific lobster over here. We're getting warm water lobster over here, more so than we ever did before because we were always cold water mentality. Um, now, there's a lot of things like that. We're getting large u3 prawns from the pacific.
Speaker 2:Uh, which are amazing from asia's stuff.
Speaker 1:It's okay and acceptable now because the accessibility of these ingredients are so much different now than they were back in the day. Back in the day it was taboo if you lived in northeast and you were making northeast style seafood. You ate your steamer clams, dipped them out of the shell and butter with the big neck on them and in the belly on them. Right that that's not common down here in in virginia, but it is now. Now they're being shipped down and now we have state of ma Maine lobster trucks all over the place right whereas before that would not happen. So each area is becoming like cross-pollinating, cross-pollinating and acceptable and and, and I think that's absolutely wonderful.
Speaker 1:I think it's great that you know I can go out in the midwest right now and get some really nice grouper people like well, I don't want that. Why fish? We're in the midwest, why the hell are we going to get fish? It's no different than when we get it. It's coming the same day, it's the same night. The truck leaves the dock and it goes out there at the same time. It may be there may be eight or nine more hours on it by the time it gets somewhere, but it doesn't matter, you know, I mean we look at vegas, because vegas gets dibs on the best seafood in the world, because we were just out there for the food and it was incredible.
Speaker 2:Every bite of seafood we had was just like you were plucking it out of the water exactly.
Speaker 1:I mean amazing if anybody's been to vegas. I mean, of course we already know you have each different tier of type of food you're going to get, but each one of them has to be the best because they're all competing for that a lot of competition there we're gonna have an episode coming about competition and community, because they do do it well out there too with that.
Speaker 2:But I just like seeing the different variations of how people do things, and I mean I am. Travel is probably my biggest inspiration for creativity right and the meats.
Speaker 1:That's another subject we haven't even covered yet I mean meats right now. We haven't even fucked with that. I mean, it would be really hard back in the day to get really nice colorado lamb here. These are things, things. When I say back in the day, I'm talking the 50s and 60s, when you saw something of a domestic Colorado mountain lamb on a menu. This was at the Historia, this was at the Four Seasons. This wasn't at a normal place. These are places that were winning, you know.
Speaker 2:Michelin stars five stars.
Speaker 1:But even before Michelin was even in America, really, I mean, we're talking about big ass resort type menus that were only able to get this stuff because it was all about money and having the accessibility to get it from here to there. You know, it wasn't until rockefeller really would like lobsters and he was putting them in tins so he could bring them across to his buddies out west. It was when it started to become popular, right, um, but when you? It's the same thing with meat. I mean to get meat from Kansas City and stuff. Yeah, they were doing the major stuff everywhere, but it's really hard to get. It was really hard to get these cuts.
Speaker 2:It was.
Speaker 1:Now I can get wild boar from three different places that are farm raised in the same way. They, you know they try and emulate the same way as they do in Italy and Tuscany.
Speaker 2:It's close, I mean, and you can get bison at the grocery store now, which you couldn't get 10 years ago. You can get bison at the grocery store. You can get ostrich at the grocery store. Yeah, you can get so much elk. I mean, there's so many different meats.
Speaker 1:So many things that you can get that you could never get before caribou. These are things you can get if you can order.
Speaker 2:Being on the East Coast we had all of our beef was from the West Coast. So Harris Ranch was the only vertically integrated like system, like steakhouse system, where they were everything from breeding to butchering to shipping so we could track every box back to the actual cattle. And I think that was, I think they were the only ones in Virginia who had that full menu. They had that full list of meats from them.
Speaker 2:And it was absolutely incredible meat and back then it was harder to get it was harder to get, and it did, but we had the, the, I guess, the the pleasure of having owners who were like, okay, I'm gonna spend the money on the food because I want the quality now it is a little more accessible, we can get it faster, and you know. But back then, yeah, you really had to go to nice places to get those kind of cuts.
Speaker 1:And that falls back to the beginning of the conversation, where inspiration gets dwindled and they start out with that great initiative and then, in time, things become about the bills, the chefs that started, it ended up, moving on, and the owners are now stuck with this. So then, you see the dwindling down of that, and now we're getting back into the regular choice cut meats that are just not as know.
Speaker 2:Not as good.
Speaker 1:Not as good, and now, today, though, that's becoming easier to combat. I never in my wildest dreams thought I would be selling an Australian Wagyu meatball on my menu. Now. It's almost as accessible as it is to get chuck ground local Angus or whatever, and people are getting used to paying for it.
Speaker 2:And they're getting used to paying for it.
Speaker 1:and they're getting used to paying for because they want good they want the quality, you know I mean there's still a better product, it's still a better marble, it's still a better fat content. They're still living off of some sort of uh you know some uh humane type of growth, right, whereas a lot of this chuck now that you can cook out of a meatball just regular American standard chuck that you would make a meatball most places do. By the time you're done cooking it and the fat falls out of it and everything else, you're left with a fucking racquetball.
Speaker 2:It's a tiny little meatball. You've got to play streetball with this damn thing, so it's just not good.
Speaker 1:So spending the extra money is worth it, but having accessibility to that ingredient now is so much better. Huge difference, yeah.
Speaker 1:You know, what I'm saying. Never, like I said, an Australian Wagyu meatball. Why would I have that in an Italian restaurant? There's only one reason because it's the last resort for the best fucking meat. I'm not trying to really pimp out Australia by any means, or their meatball or their Wagyu. I'm not even trying to do that. Everyone knows Wagyu is wonderful, it's good, it's got its own place in the world, but I'm using it now because the meat, the quality. If I was getting the same product out of what we should be getting it here, I wouldn't be so hype on a Wagyu meatball. But it is. Wagyu meatball is what I'm doing right now and it's absolutely delicious. When you bite into this, you are eating the fats You're feeling the proteins.
Speaker 2:It's a great quality. Yeah, I love it it's beautiful.
Speaker 1:It holds the moisture, it holds the ingredients.
Speaker 2:But you got inspired to do that by again seeing the food, tasting different foods, knowing what worked and what didn't. So, I think for the creativity part of it. Yeah, I mean, you're in year. What year is this now of chefing in? General About 30 years, 30 plus years. Finding that inspiration every week is good to know. So we're saying most chefs, everybody just needs to get a motorcycle.
Speaker 1:Get a motorcycle and do yourself a favor, stop messing around. Get a Vespa, get a little scooter and start small. I don't know Scooter, scooter, but you know it's wind in your face elements smelling the world for what it is. Yeah, To me that's being on it.
Speaker 2:Immersed Well, you're more immersed in the world. So we want to know, we want everybody to share with us here at the end of this episode now, what you get inspired by. Like, where is it? Is it the shower? Is it going and seeing other people's food? Is it flavors? Is it colors? You know, some people see and get inspired by color, and they see color, which is amazing. So there's so many different creative processes, but we're honestly curious to know what everybody's is.
Speaker 2:So, drop that below so we can make sure that we get those comments.
Speaker 1:Exactly. Yeah, we would love to reply to them as well. And one last thing here is you know, music too does a lot of stuff for people, and that's why I?
Speaker 1:have a rule in my kitchen that everybody right before service needs to shut the music down and everything, because whatever you're personally going through is going to be enhanced by the music you choose. So if one guy's in his headphones hating the world because he just got in a big old fight with somebody and blah, blah, blah and he's got Pantera respect ripping through his head, that's how the food's going to come out. So everybody's got to realize that we get inspired from different things and things affect us differently all the way around.
Speaker 2:So I can't play my ratchet. No, don't take it out on the food.
Speaker 1:It's not the food's fault. You know, everybody knows what I listen to. You're throwing that ass in the circle while you're mixing the freaking egg yolks.
Speaker 2:I'm back there dance. I never you know, I never not have music on, so it always keeps me going. But. But my choice of music is not what most people want their kids listening to.
Speaker 1:I can tell when a pastry chef has got a bad day with the headphone in because of the way they're just smashing on the Sabian when they're mixing it. I mean, relax, man, take it easy.
Speaker 2:Yeah, so music.
Speaker 1:All right well, share with us.
Speaker 2:We want to know. This is kind of like how you got your inspiration. So thank you for sharing that with everybody. Yeah, that's it, man. Keep it going, keep cooking it.
Speaker 1:Hit, subscribe, hit like thanks for following us all the above. I know all right, well, throw your shit below. We appreciate you guys and we will see you soon. Ciao for now.
