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.
From international chefs, sommeliers, industry pros, and so much more, this show will cover all of it without a filter. You turn up the volume; we'll turn up the heat.
Support the show here: https://www.buzzsprout.com/2388325/support
Burnt Hands Perspective
Breaking Rules in the Kitchen: Chef Stephen Coe's Uncensored Ride from Food Trucks To Beat Bobby Flay
Chef Stephen Coe is a nationally recognized and award-winning chef, best known for his victory against celebrity chef Bobby Flay in “Chopped: Beat Bobby Flay” on the Food Network. Whether in the kitchen or one of his many food trucks, Chef Coe is known for his culinary creativity and ability to compete at any stage against any competition.
Chef Coe’s other notable accomplishments include his “Chopped: Ultimate Redemption” win in 2019, winning the Grand Prize in the Food Network’s “Tyler Florence Recipe Contest” and the American Culinary Foundation’s “Boston Junior Chef of the Year.” He also holds the titles of “World Bacon Champion,” winner of the “World Food Championships” and “Grill Master” from the popular Food Network series “Chopped Grill Masters.”
Boston's "Dark Knight" of the culinary world takes us through his awesome journey from an eight-year-old stuffing donuts to a culinary empire builder with seven restaurants spanning from New England to the Caribbean.
Chef Coe isn't your typical restaurateur. Beyond his innovative European and Caribbean-inspired establishments, he's the creative force behind "Food Truck Chronicles," where he literally drag races food trucks while their crews attempt to cook. His own trucks, "Lobster Love" and "Culinary SWAT," bring theatrical flair to street food – including shooting tacos at customers!
We dive into the competitive cooking world where Chef Coe has made his mark, winning the World Food Championships and facing off against Bobby Flay on television. With uncesored convo, he talks about his unorthodox competitive strategy: psychological warfare through trash-talking that has helped him topple champions. "I like the pressure," he explains. "When I won, chefs were intense, ready to rip your head off – that's what I love."
What truly sets Chef Coe apart is his approach to restaurant culture. Rather than traditional hierarchy, he creates partnerships with his staff, ensuring they're genuinely invested in the business. "I respect the people who work for me," he shares, explaining how this mutual respect creates a loyal team that supports his creative ventures while maintaining excellence across his diverse restaurant portfolio.
Whether discussing his revolt for pretentious judging, revealing his preferred cooking methods, or sharing his philosophy on kitchen leadership, Chef Coe is unapologetically himself. His story offers lessons for aspiring chefs, restaurant owners, and food enthusiasts alike.
Ready to experience Chef Coe's culinary world?
Check out www.chefstevencoe.com, visit his restaurants in Boston or the Caribbean, and watch for "Food Truck Chronicles".
https://www.instagram.com/chefstephencoe
Celebrity Chef | 5x Chopped Champion | TV Personality| Bobby Flay Slayer|
Welcome to the show! Burnt Hands Perspective
VIRTUAL TIP JAR: https://www.buzzsprout.com/2388325/support
CONTACT US:
www.burnthandsperspective.com
info@reframeyourbrand.com
IG @Theburnthandsperspective
Thank you to our location sponsor, Luce Secondo, located in Summit Pointe in Chesapeake, VA www.lucesecondo.com
For sponsorship opportunities, don't hesitate to get in touch with us directly.
*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro, you will know that what we say is meant to make you laugh and have a great time. If you don't get that, this is not the podcast for you. You've been warned. Enjoy the ride!
So much goodness already. We're live, we're live, we're rolling, we're rolling, we're rolling, we're rolling, we're rolling, we're rolling, we're rolling, we're rolling, we're rolling, we're rolling, we're rolling, we're rolling, we're rolling, we're rolling, we're rolling, we're rolling, we're rolling, we're rolling. Hey, we're here again, right? No, we don't need to.
Speaker 2:Yeah right, it's all good, I'm excited.
Speaker 1:I know you are Tell me about the food truck drag racing please, Then we can get to business. We'll get to the food after. We want to know about that shit.
Speaker 3:All right, so one of the shows I'm on right now it's called Food Truck Chronicles.
Speaker 2:It's like they feature food trucks show. I'm the host. Is it on a network?
Speaker 3:It's coming out in the spring, so we'll finish filming in probably another month. We'll finish the rest of it. We already had two seasons ready to go, and at the end I roll out my little snipers Lobster Love and Culinary Swat. I'm fucking right.
Speaker 1:There you go, cheers.
Speaker 3:And then I bring up and I drag race all the shitty food trucks that people build.
Speaker 2:Nice, so you drag race. Are they still loaded with equipment?
Speaker 3:in it, oh yeah.
Speaker 2:So SWAT, we shoot tacos at people.
Speaker 3:Are they cooking while they're dragging? Fucking right? Well, they're attempting to cook and we just drill them. That is amazing. So SWAT shoots. I rent a potato gun. First of right, I roll up in a neighborhood. Listen to me.
Speaker 2:I'll be chucking meatballs out people's faces.
Speaker 3:It's all good, I'll have a paddle ready to hit them back at you. Cannoli slingshot right out the window All day long you got cannoli kid, Come on.
Speaker 2:Throw the cannoli slingshot, cannoli cannon, I got my boy Pete the.
Speaker 3:We did it in America, too, together. Here's a pizza heat, my brother, a pizza heat, all right, it's like a guac by a taco.
Speaker 2:That's what I'm saying. So you're from Boston, you're out there right now representing We've got New England up in here.
Speaker 3:Oh yes, which is good for me, yes.
Speaker 2:Because typically we're surrounded by Southerners right.
Speaker 3:We are typically yeah.
Speaker 1:I oh okay, go west, Go west Go west to the hand. Go to the beach and turn around. Talk to the hand, it's in there.
Speaker 2:So the Food Truck Chronicle thing. This is great. What's the name of the show? Food?
Speaker 3:Truck Chronicle. That's the name of the show. It's simple, damn.
Speaker 1:I just hit the name To the point. That's how we're thinking.
Speaker 2:Yeah, right, you're beating Bobby Flay. Yes, you're winning championships. People don't know who we're talking to right here. Give it a little bit about yourself on a calm level. Let's get to the reality, because everything you do, no matter how much we fuck around, there's still a lot of reality involved.
Speaker 1:You have to go to bed at night.
Speaker 2:Knowing shit. I got business to handle, of course. Talk about the business for a moment.
Speaker 3:Okay, so business, I have seven, two in south of Boston. You're lazy bro, yeah, fuck.
Speaker 2:I'm sorry, you need to do more.
Speaker 3:Sorry, I took a day off. I thought I'd do a demo for 1,400 people, no big deal. Right Two are European and Italian. So how many background Right?
Speaker 1:European Italian 100%.
Speaker 2:One's.
Speaker 3:European, brazilian, so World War II menu.
Speaker 2:Sure.
Speaker 3:Right, wow, a rum hut in St Thomas. A rum hut, oh, so we got to go to St Thomas.
Speaker 1:Is that what you're saying?
Speaker 2:So you're serving rum like a pirate. What's the food? What type of food is it?
Speaker 3:You got any street food, just bun, street food Caribbean style. Rum all over the place, okay.
Speaker 2:It doesn't even matter. Okay, st Thomas, just good shit in a parking lot, in a rum.
Speaker 3:Then I got four in St Croix oh we're going to St Croix.
Speaker 2:Y'all, we're going to St Croix. I'll burn some people down there.
Speaker 3:We're in. We're in, we're going to burn a village down there.
Speaker 2:I'm saying no problem bro. Yes, Give me the fire and I'll cook it. No, you need the fire, We'll use something yeah.
Speaker 3:Oh my grace Food trucks three, two lobster loaves and culinary swat.
Speaker 2:So, lobster, what was your start, what was your catalyst into this, to where you started to gain a?
Speaker 3:lot of traction to be able to do the extra stuff. Was it lobster? No, I don't know. I grew up in it Just in culinary.
Speaker 2:Grew up in competition since I was a kid, but you grew up in the kitchen cooking as a daily routine as well.
Speaker 3:Yes, as an eight Wow Stuff stuffing donuts in a little diner.
Speaker 2:Sure, some fry guy all the way up to the grill. Oh, yeah, yeah dug up burnt fingers hands burnt bodies, Burnt body parts yeah, burnt kneecaps.
Speaker 3:Yeah, all the above.
Speaker 2:So now you went from that scrubbing and dubbing yes.
Speaker 3:And now you're a multi-restaurant owner. Yeah, yeah.
Speaker 2:And the crew? Is it hard to find the crew with the passion? Or are your different levels of restaurants you're owning so you have to deal with different facets of it.
Speaker 3:All of the above, but I have a fun culture and I come in hot. I fucking respect the people who work for me and, like in the islands, we get a very bad percentage even up here. That way they're invested and if I need to do shit like this, they have my back Sure as opposed to having an employee.
Speaker 2:You do shit like this. They have my back Sure Right. As opposed to having an employee.
Speaker 3:You have employees. They're not employers, they're like partners and just cool people. Sure, and they all know it, they're my culture, wow. And if they're not part of the culture, they don't get hired. Right, right, they'll be tapped a little bit, sure, sure.
Speaker 2:Have a blast. Yeah, yeah, really important fact here If you're not part of the culture and that culture we're talking about is what we encompass here in Berntham's perspective the culture, the restaurant industry, maybe I should say, maybe I should stop saying restaurant at some point and focus more on the food industry.
Speaker 3:You know what I mean A restaurant, doesn't exist without the industry.
Speaker 2:We're talking about the people driving trucks, delivery drivers, who are high on meth. It doesn't come without the industry, 100% we're talking about the people driving trucks.
Speaker 3:Delivery drivers who are high on meth Doesn't come in the door.
Speaker 2:The meth addicts that are cooking. Stop calling me out.
Speaker 3:Dad, you're embarrassing me.
Speaker 2:I learned it from you.
Speaker 3:I learned it from you, Dad.
Speaker 2:Best commercial ever. That's what I'm saying. There's so much going on in the restaurant industry or the food working industry. He's like your son.
Speaker 1:He does what's up, homie, he looks like my son.
Speaker 2:She's like your son. I'm like hey.
Speaker 1:I know it's not mine. You're like wait a minute?
Speaker 2:That's not mine. So, anyway, we are live and direct, so we're at a huge event right now. This is the World Food Championships.
Speaker 1:World Food.
Speaker 2:Championships Vienna. So people are walking by. There's a lot of noise in the background. You're going to hear a lot of whistles and things. You've won this competition at one point, right? Yes, so there's a lot of pressure, a lot of stress. Let's talk about that competition, the TV competitions and their comparisons. Go ahead with this one first.
Speaker 3:All right, this one Tell me about the heat of this. Back in the day, I think it was a little more intense. Now the judging's a little more relaxed, which I don't like that at all. Okay, I stepped out of the competition this year. Okay, because I don't think, I don't know, I'm not a big fan of the way they judge things.
Speaker 1:The blind judging.
Speaker 3:Yeah, no, I was saying blind judging, because you don't know who's blind back there. Well, yeah, the people judging are blind, the, and there's a lot of. Well, I don't like blue cheese. I'm like, well, what a fucking burger. Then, yeah Right, random things like that I don't like. Then you have ACF rolling up in there. I think they're like Thomas Keller all of a sudden. Then they're judging everybody. It's like get the fuck out of your white coats, okay. Right, we're out of the British and the red coats.
Speaker 2:Sure Right, you got a bad taste in your mouth along the line somewhere.
Speaker 3:Yeah, I don't know what it is and I love competitions, but I don't think it's a fair game.
Speaker 2:So when you won it back in the day, you said it was a little bit better back in the day. Tell me about the intensity of that competition, Regardless of the judging. I'm talking about cooking under the pressure.
Speaker 3:Yeah, and the pressure was awesome and I've been competing since I was a kid, so it's like I like the pressure, and when we were doing it back when I won, the chefs are a little more intense, coming into the game Like they're ready to rip your fucking head off and that's why I love.
Speaker 2:I'm like yes, that's a missing kid. Yeah, and the kid that?
Speaker 3:I was going up against the past couple years. He was taking number one every time. I mean, he's a kid from Mexico. Solid, I was like what the fuck? I'm like what? And I know the game. So I brought a solid suit. I'm like you cook, I'm going to talk shit the whole time to this kid.
Speaker 2:That was it. I just talked shit the whole time.
Speaker 3:It's a competition and he knocked him from first in the world to fucking like 16th. I was like what's up, dickhead.
Speaker 2:And we took it all. Good Talking shit goes way. Of course it does so. Um, you know, when you're competing at this level here and you're getting into head games, that's all part of the competition. Yeah, so that alarm we hear now right now is them. Uh, so that's the.
Speaker 1:That's it. So right now it's a 10 minute warning. They're doing countdown so they can start delivering dishes.
Speaker 2:Keep your bells and whistles and start cooking, right, the warner brothers. Well, well for the spectators it's amazing, for the cooks it's more of a problem.
Speaker 3:Yeah, I'm like you've blown a fucking whistle in here yeah, it's like too short in here I'll give you a chef.
Speaker 1:So you whistle I love it.
Speaker 3:Yeah, ring the bell bobby fucking ring the bell.
Speaker 2:There's gonna be talk about the bobby flay shit.
Speaker 1:So you went on tv so, yeah, how many times you were on that show. Oh, are you?
Speaker 3:one, six one was, uh, like named Do would be a judge was comical, yeah right, I'm like you guys sucked.
Speaker 2:Yeah.
Speaker 3:I'm like it was fun. I like it, I like to be, I love to be on top.
Speaker 2:Yeah, fun, yeah and I sure you're like. You're like a resident comedian.
Speaker 3:Oh, the Dark Knight from Boston. Yes, comedian, where you like to call me the Dark Knight from Boston. Yeah, that's right, everyone from Boston's a Dark Knight. I'm like, yes, us Lillers have a different twist, man.
Speaker 2:When we walk into a room, typically of professionals and especially chefs, what's?
Speaker 3:up, mommy.
Speaker 2:What's happening? I like it. So when we walk into a room, typically right away, we're already pegged. Yeah, of course. Well, I'm not getting fucking pegged, don't get excited.
Speaker 3:No pegging please.
Speaker 1:That's a no pegging zone.
Speaker 2:But we usually get nailed right away with that fucking oh my God, no nailing either. Keep them away. They're weird. You know what I'm saying? They don't get our charisma. Man, we're happy fucking guys.
Speaker 3:Which I think that works in our favor too.
Speaker 2:We're happy guys.
Speaker 3:Yeah, they don't know how, know if I'm a leader or not. I jump in as a Sue. Sometimes it's like get the fuck out of here. He can't sue. I'm like Sue in front of an old lady.
Speaker 2:You know, I was like fuck, I'm like I'll jump in the wrong with her.
Speaker 3:They're like really I'm like fuck yeah, there's no rules again. I already won.
Speaker 1:We're good, I'm not competing anymore.
Speaker 2:I love her. Yeah, and she had some crazy shit too.
Speaker 3:I was like I don't know.
Speaker 1:I was like what do I want?
Speaker 3:to do. I was like Look at the booze.
Speaker 2:Hey look a butterfly Just throwing shit in there. You gotta remember this, though. A lot of the times you are competing and you're used to competing yes, right, so with that being said you hear that music?
Speaker 1:I don't think we can hear it, check it out.
Speaker 2:So you're competing. So it's easier for you to say fuck this judging, fuck this, because you've already won, you've already done it. So the people coming in here, though, they're excited as fuck Of course they are. That's what I kind of feel bad for, and they should be though. Yeah, they should be Do you find yourself advocating for them in their experience?
Speaker 3:Yeah, 100%. And I have a lot of people actually reach out. Kitty reached out to me the other day. Look at his recipe and I'm like. You can take it however you want, but your recipe is too simple. You want to win, or do you want to just have to place it?
Speaker 1:Right Place, get an award fucking some money.
Speaker 3:Call it a day. You don't have to win Sure, right? Yeah, no doubt I'm like. This is what I think I would do and this is what you need to do to get advanced.
Speaker 1:Right, fucking right, we're just dancing.
Speaker 2:We're just getting corporate. This is our background music right now. I'm going to go down. What do you got today? You're not competing, but you're on a better level. People are paying to go in and eat your food.
Speaker 3:They're overpaying to come hang out with us.
Speaker 2:That's right, man. I'm here for it. So what do you got there? Because I'm going to go there and shove it down my fucking face hole.
Speaker 3:Fucking right. We have a roasted pork belly tortellini. Okay, A pair of pistarda reduced grape juice Holiday.
Speaker 1:It's a wrap. We're coming for that as soon as we get done with this.
Speaker 2:Let's hit them with these rapid fire questions Red orange, I got to be louder. How are you doing back there? You're good on the mic.
Speaker 1:He's good. He's got background music.
Speaker 3:I can see the DJ mixing over here.
Speaker 1:Just DJ, there he goes.
Speaker 2:All right.
Speaker 1:The kitchen tool you can't live without, besides knives 12 gauge he right.
Speaker 3:The kitchen tool you can't live without, besides knives 12 gauge Heard, no AR-15. That's my other show. Dangerous Eats, okay.
Speaker 2:Okay, I like it. I like it. That's another competition.
Speaker 1:Oh yeah, I will do that one with you, all, right, yeah.
Speaker 2:All right.
Speaker 1:What puts you in the mood more?
Speaker 3:The smell the smell.
Speaker 2:I'll go here. What puts you in the mood? More smell, or visual, or visual to create. What are we talking?
Speaker 1:about creating whatever you want whatever you're in the right smell. Okay, smell, what was that?
Speaker 3:yeah, yeah right like oh depending the categories, you can smell it before you see it like oh what's that people say you eat with your food, but if that food's coming out, all day long.
Speaker 1:Right, yeah, all right. The worst position in the kitchen getting a goat?
Speaker 2:I don't know well the goat won't be hanging. I've been afraid of the old goat rope uh, worst position?
Speaker 1:okay, zero, they're all good if you know the game. Yeah, I mean they all suck too.
Speaker 3:Yeah, they do right fry, as you're a rookie. Yeah.
Speaker 2:Yeah, sucks, yeah. But it's worse when you saute and then have to go to fry, of course, and you forget how much about frying you forgot Of course it's so loud in here, bro. Yeah, what the fuck is going on in here? I don't know we are losing it.
Speaker 3:It's a five minute warning it's like a musical gangbang in here.
Speaker 1:Oh, my God All right, the best position in the kitchen.
Speaker 3:Over the drum. Yeah Right, I don't know, it's fucking loaded. It's a loaded question. Yeah, the best, as it should be. The mentor Right Like the one that's most respected Because you're a fucking badass. That's good.
Speaker 2:That's good.
Speaker 3:And then you got to not only that, but you got to uphold it.
Speaker 2:It's not the chef, like that. It could be anybody. It could be anybody. Who's the leader? There's always one or two people, of course, who could really fuck everyone up, yep, or really lead them down the right path 100%, so be that good person. We're getting.
Speaker 3:I'll see you in the fucking flip side.
Speaker 2:It's going to suck on the way there. That's how I roll my nights. I love that, bro Cheers.
Speaker 1:I do it all the time. All right, the one ingredient you can't live without.
Speaker 2:Lobster, lobster.
Speaker 3:I can fuck shit up with lobster. That's Bobby. I would love that, because I stuffed it up his ass.
Speaker 2:Well, I've been fucking lobster.
Speaker 1:I've been fucking lobster. I've been soon being. I love lobster. I've been doing everything.
Speaker 2:Yeah, lobster's wonderful. Let's get together and cook some lobster. Let's fuck up some lobster.
Speaker 1:Okay, but what's the other? What, besides lobster, do you have anything else?
Speaker 3:I don't know, I just fucking go about my day.
Speaker 2:Yeah, right, I got it. Because you do it so much. I fucking love pork belly belly, I love pork.
Speaker 3:I make a porketta with a pork, yeah, all day long, all day. Right, I'm gonna stuff it with lobster, right?
Speaker 1:yeah, that's surfing turf, yeah, land and sea guys, I'm not kidding, I'm gonna figure this out. Let's do it all right, I'm gonna, I'm gonna love asking you this, because this I know what method of cooking intimidates you the most.
Speaker 3:Zero, zero, fucking, zero Right.
Speaker 1:I knew this yeah, all day long, talkier or not, fuck yeah, you're like balls to the wall with all of it.
Speaker 3:All right, got it. I think sous vide is fucking weird in restaurants all the time. There's a position for it. But, now, when you go into some restaurants and it's all sous vide machines.
Speaker 2:Well, it's because they forgot how to cook.
Speaker 3:No, I'm like dude. I'll protein all day long in a fucking burner. Here's the funny thing about sous vide Even a butane burner. Here's the transition.
Speaker 2:Here's the escalate, here's the fucking life cycle of sous vide Yep, you're very worried about it because you don't know how to do it Yep. Then you start to learn how to do it, yep. And then you start doing it and realizing how much you can do with it. Of course, now, if there's no sous vide, you can't make the fucking pork right, or you can't make your filet right because you relied on it for so long. 100%. I stay right in the beginning phase of.
Speaker 1:I'm still trying to learn sous vide. No, I was like I learned it. I said you were into it. We are fucking in it.
Speaker 3:I'm taking over the extra half an hour. I know that that's a problem. It went from 1.30 to 2.30.
Speaker 2:Listen, bro. If I accidentally hit her, I'm on the floor, I will hit back.
Speaker 3:I want to watch this. So rapid fire. For the rest All right Favorite fast food restaurant.
Speaker 1:I don't know you ever go Lots to love.
Speaker 2:Okay, I love it.
Speaker 1:If your kitchen was a car.
Speaker 3:What kind of car would it be Like? A 69 PT10. Like an old school truck.
Speaker 2:Yes, like an El.
Speaker 3:Camino kind of shit. Okay, yeah, I like that.
Speaker 1:All right, baking yes or no? You say bacon Baking.
Speaker 3:Bacon like Period Bacon Like bacon Bacon.
Speaker 1:No, no, not bacon. I know you want bacon Pastry.
Speaker 3:No, I was like fuck yeah, you need baking, you need baking, okay, yes, yes, all right. Bakers and bitches though.
Speaker 1:Do you know the owner?
Speaker 3:Of what?
Speaker 2:That's the thing. People walk in your. What do you feel about that? I know the owner.
Speaker 3:What do you think of that?
Speaker 2:I just laugh.
Speaker 3:What the fuck do we call it? We have a sniper. We have a sniper outside. I'm like what it's? Because someone's drunk.
Speaker 2:I know the chef.
Speaker 3:I'm like oh yeah, they said chef. I'm like I don't know who the fuck I am. They call me Ko. There's two angles in my restaurant the side we slide, and we my restaurant. I can slide, we slide, we can see. Then I can walk around and see through my bakery case.
Speaker 2:Who they are. I don't know those motherfuckers.
Speaker 3:I'm like, yeah, we're good.
Speaker 2:The guy with the sniper.
Speaker 1:If you could cook with anyone, anyone who would it be the?
Speaker 2:guy to my right, Fucking right oh yeah, tell everybody where they can find you. Who would it be? The guy to my right, fucking right?
Speaker 1:Oh yeah, we'll get him Fucking right. All right, tell him about where to go. I'm going to go there to thank people.
Speaker 2:Tell everybody I'm over there too. Yes, he'll be there.
Speaker 3:Don't worry.
Speaker 1:Tell everybody where they can find you.
Speaker 3:What's that? You can find me at rehab, I like it. You can find my little dumpster, diner. That's your place. I love it.
Speaker 2:So I'll be up to Boston soon enough, all right, and I'm going to check out where should I go first.
Speaker 3:Early bird, I'm going to do it all. Early bird, early bird tasting Breakfast, lunch Like brunch.
Speaker 2:That's where I start. Where are we going for dinner?
Speaker 3:And it doesn't have to be your place.
Speaker 2:Where are you?
Speaker 3:taking me to dinner. Pembroke. He's good, he's fucking hardcore. He's like us, obviously Italian. It is fucking Italian. It's a white guy doing Italian, though, but it's good. Someone inspired him Fucking somebody did Somebody got him? Helen.
Speaker 2:Keller, maybe, maybe, yeah, right. That's some shit I love it All, right, man Listen. This was a great fucking time, bro. I'm going to go up there and play some hockey. Let's do it. I'm going to skate up there. If you've got a good pond, we'll come in the winter. We'll go on a pond, we'll have a winter again.
Speaker 3:If that happens.
Speaker 2:This has been great. Good luck to you, bro. Thank you, st Croix, st Thomas, we're going everywhere. We're going to have some fun.
Speaker 3:At least once a year.
Speaker 2:I, at least once a year, I'm going to go to one of them places.
Speaker 3:It's all good, I'm a diner, I might hit Detroit maybe, yeah, and then also food truck show.
Speaker 2:Check it out. Where can they find you? Plug up some of your stuff.
Speaker 3:Lobster Love Food Truck. Culinary Swap Food Truck. What else we got?
Speaker 2:Early Bird yeah wwwchefstevencocom. That's my hub. Find everything, everything's there, yeah every chef right, all things yeah yes, up now.
