Championing plant-based options on the world famous Las Vegas Strip with Chef Jessica Perlstein

Chef Jessica Perlstein joins The Good Fork, hosted by Diana Edelman of Vegans, Baby to share her culinary journey that started at age 15 and would eventually lead her to the world-famous James Beard House. We're talking her work getting more plant-based options on the Las Vegas Strip's mega resorts, the growing trend of plant-based dining and more.

Chef Jessica shares how she was able to introduce vegan options at a popular steakhouse and the exciting challenge for creating vegan dishes; what is was like to cook a vegan meal at the prestigious James Beard House with four other well-known Las Vegas chefs, and her rise from teenager in the kitchen to working under Wolfgang Puck and more.

To see Chef in action, head over to Vegans, Baby and watch her show viewers how to make crispy tofu and pasta using staple pantry ingredients ... with a restaurant flare, and vegan chocolate chip cookies.

For more about the plant-based movement in Las Vegas and the world, check out Vegans, Baby.

Find additional information about this Good Fork podcast with Jessica Perlstein here.

Transcript

spk_1:   0:01
So if you are like me and not technologically savvy but wouldn't start a podcast, anchor is where you need to go. Um, you haven't heard about it yet. It's super easy. Way to make a podcast. First off, it's free, entirely free. They have these really cool creation tools that lets you record and edit your podcast right from your phone or computer. So super easy. And then when you're done, they distribute it for you so it can be heard on Spotify Apple podcast and so many more. Um, you can also make money from your podcast with no minimum listenership and everything you need to make a podcast is all right here on anchor. So go download the free anchor app or go to anchor dot FM to get started today. Hello. Hello and welcome to the very first episode ever of the Good Fork. I am your host, Diana Edelman of Vegans Baby, and I am so excited to bring this to you. The Good Fork is basically conversations with culinary leaders, plant based entrepreneurs and people really leading the plant based movement in Las Vegas and around the world. So we're going to be talking about dining, travel, lifestyle and all of that in upcoming episodes. Thank you so much for being here today. My first guest ever is chef Jessica Perlstein. She hails from the San Fernando Valley in California and spent a lot of her childhood helping her mom cook in her kitchen with her friends and family. At the age of about 15 she became fascinated with the culinary arts and started down the path of her culinary career. In 2001 she assisted an opening to of Gustav Mahler's restaurants as the lead line cook in Vegas before heading to a 13 year career with the Wolfgang Puck brands. She started out as a banquet chef and worked her way all the way up to executive Sue opening cuts Singapore in 2010 and then returning to Vegas to become the executives Sou chef at Spago in 2013 she went to Portland and had a brief stint there as a sushi chef at Urban Farmer at nine hotel before coming back to Vegas to open top of Spice Trotta. A new opportunity quickly came up for her when she received a call from a past friend and mentor, chef Gino Bernardo, who wanted her to join the team at Herringbone Las Vegas, opening at Aria. She spent two years there before, before going to their sister property, fixed restaurant and bar at Bellagio. In 2018 Chef Jess took her first executive chef role at Stack Inside the Mirage, and later she moved over to another Hakkasan group property Seersucker. It's Caesar's Palace as executive chef. While she was there, I had the pleasure of working with her, and she was one of my five chefs who came with me to New York in November 2019 to cook at the James Beard House. And let me tell you, she nailed it. So today, she's actually the executive sou chef over at the soon to open Main Street Provisions in the Arts District, which is helmed by executive chef Justin Kingsley Hall. So, Chef Jess, I am so, so excited to have you here. Thank you so much. Let's get talking, shall we? All right, so we're here. This is episode one, and I don't really know how this is gonna go or how it's going to sound. We're just gonna kind of wing it I'm Diana. With Vegans, maybe. And I am sitting with the amazing chef Jessica Pearlstein. Um, we're just about six feet apart, because if you're listening to this when it's basically just posted, Las Vegas is in the middle of a fantastic mandated shutdown. So I think at this point, the casino industries laid off more than 200,000 people. Restaurants are closing on. Some restaurants are fortunate enough to still you bring take out on delivery. But for the most part, it's, um it's pretty much a disaster out there. So we're doing what we can. And I just want you to start a podcast, because I think what? Just what we saying the whole time you were just filming in our video? Wait, do we have to do it? So we're sitting in Jesse's kitchen with three dogs. I've got my rescue on my lap. Fine. Oh, and then we got her to amazing dogs. Frankie and Violet, depending on how good this mike is, um, you can have a way here, Frankie. Laughing up water? Yes, you. She's like a six foot long dog. So I like to be I'm a Frankie. Distance away from just I mean, basically way, Frankie distance. Okay, cool. But I'm also gonna tell you that both of us have whiskey on our coffee because it's Friday and for the first time in a really long time, like we literally have nothing to do but stuff for ourselves. It's really weird, but kind of cool because you get to work out all the stuff you know we may be wanted to work on. I made just to a video, because why not? And, uh, that's a cook, you know, that you made and I'm not gonna lie. She also made pasta. But I'm gonna cook. You don't move. So that's what I'm doing. It right. It is Friday. So Jess actually is a fantastic chef. I met you. What? A year and 1/2 ago when you were the executive chef at Sac e. Think so? Maybe looking a little bit. So, Jess, um, you're not begin. But, man, are you, like, vegan friendly? You're one of the first restaurants. Um oh, my gosh. The doctor. Amazing. So Jess actually started a vegan menu at step. So what? What made you want to start that being someone that isn't actually a the chefs are pushed up. You're definitely but Evita seven and not begin. Well, it comes from people coming in

spk_1:   5:46
having a requests, you know, dietary restrictions and everything. And we're getting a lot of vegetarians, vegans.

spk_0:   5:51
And even though the steakhouse I still like to accommodate everyone and what your steakhouse has always has meat veggies, why not make it happen? Also, my GM Griffin at the time he his girlfriend is begin, and he's big unfriendly as

spk_1:   6:06
well. Him and I were sitting around one day and like, Why don't you make a vegan menu? And I said, Okay, I was like, Let's make your girlfriend guinea pig for a little

spk_0:   6:13
bit So she'd come in. We make some stuff for even one of my cooks was, like, so excited. And I'm troubled board and chef chef convicted like that, and I was like, Please, go ahead. We'll be back cooking and everything collaborating with each

spk_1:   6:27
other in, um, I wrote down was 23 appetizers and three trains and a couple of veggies. I brought in vegan butter to the restaurant. I learned I am talking cooks. You know how to be more proactive on vegan dishes and all the tape ends and utensils comes down to everything, making sure everything is super clean before you start doing being problems. So we did it and then Diana got word and I get it now from my old PR saying that she's gonna come in. And I'm so nervous

spk_0:   7:01
because I cook for food critics

spk_1:   7:02
everything before too. But vegan, the whole bigon idea. I didn't think it was gonna take off like a um I was just I was just excited to be able to provide for people because you know what? Air to vegans and your family, your friends that come in for business. They want to come eat. They want to stink. Yeah, why not make it comfortable for everyone you know, instead of the customer when you hear the news can do?

spk_0:   7:25
Yeah, I don't want to just send out a bull Vegetables. I told you that numerous. It's so boring now. And it's like I think board or the Vegan decides we're going to go. It's not you. Yeah, let's go to a steakhouse. I'm like What? I don't want to eat broccoli. I don't want to eat a big potato, So you were one of the first state houses like on the strip Thio to do that? We are Western dogs at the same time. Yeah, it's terrible. So as a chef, though, like, it did get you out of your comfort zone at all. Having to go from, like, you know, you're making steak. Sure. I mean, you're essentially what? Doing butcher, and yeah, I want to be like, Hi. I'd like a plant based me. Hell, yeah, it was It was a good challenge. You know, everybody could make vegetables and throw on a plate, But to get creative to where, you know, your V didn't start ladling, but so as a chef, what does you know? What kind of challenges do you face? You know you're not vegan. You don't work for Regan restaurant are typically prepared meals. What kind of challenges did you face and how did you kind of adapt to this new menu you created? The challenges faced was that we're watching her dogs play together and write like, six foot freaky with my one side. I was really adorable. Hey, guys. Hey. So the challenges we face, we're just trying to make sure vegan based people were comfortable coming into a statehouse because, you know, when you have people in town, they want a lot of typically you searching on business. And when it was just like, yeah, so again to probably two out of 10 people or to control people might be vegetarian diet restrictions. Um, some Gary, you know, issues and stuff like myself as well. And so it just I just I feel like I just kind of came together And it was a good challenge on the fact of, you know, knowing how to cook vegetables. And the flavours go Well, then figuring out like, what would be a good like a protein substitute for meat substitute instead of bringing in a vegan chicken, you can actually use other vegetables as your protein and quote for everyone. So we did that and, you know, having cooks, you know of my crew over there. They're amazing, super passionate about cooking, and they didn't care. They want to make everybody happy as well. So that helped a lot, too. So just dealing with that and, um, putting everything together, you know, just kind of came together. No, there's just support from everyone and then, you know, construction, constructive criticism. Because again, I'm I'm my worst critic who knows me. Yeah. It was a part of myself, like, Oh, my God. Just get this. So get in, like, you know, it's It's really good. But you are. You are your own worst critic, and I feel like most of us are like that. But that's what makes us us. Yeah, where we're at today because we push ourselves. So you were one of the first chefs on the strip? Other. You know, we've got Wynn and Encore that obviously have vegan options in all of the restaurants. But other than that, you were definitely I can't think of another steak house other than the ones there that had Megan up. Can you think of any that before, before stack had vegan options, like a vegan menu? Like what you did? I don't think so. I mean, you know, some places will offer, like, vegan, excited vegetable. Yeah, but that doesn't matter, because I would be embarrassed to serve that to someone and expect him to be happy. Yeah, so I like to, you know, as I brought up in the business to appease everyone Yeah, you know, make them happy. Like I love making sure people leave full happy. And sometimes it's the best. For me, it's the Walther and seeing them do the happy food dance. What's happy food? Dance When you do it really quick, it's like Charlie Brown 80. Hey, is's. That's exactly what you just did. Peanut dance that dance when you stand there waiting with hunting, you do you think, you know, I feel like a lot of people complain, you know, to come to Vegas. That's Frankie's beautiful bark. But they come to Vegas and you know they leave and I see nothing. But, like there's no vegan options do. Other than the ones the restaurants that have Megan menus, How willing are the chefs, do you think to make making food? Like if I call or came over? I was like, Hey, you know, I noticed you're a Sikh house. I really don't want just a plate of broccoli. Would you? You know, can you make me something to believe? Like you chefs? Is it annoying herbal chefs kind of rice vacation and get excited and giving, you know it's a chance for them to kind of get creative and test their their their, you know, plant a plant based like skills. I feel especially working stakeouts. You have a set menu? Yeah. So I think that should be super excited because you're doing a set menu specials here in there. Get a challenge. Like that challenge, I think, you know, definitely chefs will rise to the occasion. Okay. You know, I think you know, again, like I get asked like on Brown Times Day, for instance, how to begin. Come in. Who was didn't have gluten garlic and something else. Soy. Okay, So what do you do? Those are, like, huge things. Exactly. That everyone's not me. Oh, no. So my server kept coming back to me like we're busy. But he came back to me the second time. I can see his like, Not bad frustration, but you just getting fresh air because he didn't know how to help. Yeah, this person, because this guest wasn't really giving any direction either What she wanted, she just kept stating her allergies. So I went out there and I felt bad because she action pictures crap. Oh, you know, and I almost got well, because I know this is sometimes day like you're still you have allergies too, So, you know, it's easy to put Put yourself in her shoes. Yeah, exactly. So I just asked him, Like, what do you feel like? You don't even look at the many. Like, What do you want to eat? You know you have risotto. Yeah. Could get plant. I mean, do you want one of the vegetables on risotto do on the pasta? All the pasta I have. I had one gluten free pasta, actually, at the time they brought it in, Um, she just said she just wanted a little bit of risotto until the sauteed veggies. I couldn't give her any of the butter because of soy product and on. So I just I just made her very light dish with the risotto. And I just ask, you have patients because he's gonna take a minute cycle from rock. Yeah. And then, as far as I know, she that's happy. We gave her some sorbet because the desert I had had some soy in it as well. And so that also kind of piqued my interest on making soy free vegan products. Okay. As well at the restaurant. So you know it is a challenge is an ongoing challenge because people go vegan for personal beliefs and for Di. True, she is as well. Yeah, so I like to make sure to have options. And there's this rising rising tide. Now look, I got a lot of the meeting community computation, work and stuff. And there's two. There's two types of an airport and biggest. There's the begins that what? Beginning for the animals and still kind of want to eat the products that are like comfort food or no, the mock me ease up on that. There's health, more plant based people that wanna come into a restaurant and they want oil free, salt free whole plant and I tend to be like I'll eat like if you made me a beyond burger, I would eat it because I'm guessing you're beyond burgers bomb, But typically like I don't necessarily go for the Guardian when I go out. When I go out to eat, I want a culinary experience that I can't make it home. And so I feel like there's a lot a lot of restaurants that still haven't like caught on to that yet You know, you go to a lot of restaurants on the Strip, and it's wonderful that they plant based options. But it's here's spaghetti. Here is the chicken parm or, you know, here's here's an impossible burger and I know with your new restaurant because you're you're. Now we have to talk about your chef story because it's amazing. But now you're a mainstream provisions, and that's opening soon. And I know you, Onda, Chef Justin have been working really hard to develop this menu, and I see like little sneak peeks of it. But it looks incredible. What? What's your whole idea behind that? Like what you and Justin trying to like, like create and share with diners with this plant based on you? Well, we want every comfortable is about, you know his story is he grew up hating veggies. Azeri kid did, but yes, his story's pretty unique, and I hope you get to do a podcast with soon because he's funny. Justin, I you're listening were pretty on counselor, You know, it's pretty knowledgeable and, you know, we just I like veggies. I go back and forth sometimes I just want a salad. Sometimes I just want veggies? Yeah, I mean, because I could just get so heavy with everything else and the whole thing behind it is just again. Make sure he's comfortable and cooking Lighter was honestly, it really does. And I I love creative like, you know, because you've done my James Original New York. So I partner with the James Beard Foundation. Ah, little more than a year ago, and they invited me to bring shops to New York that are based in Vegas. And so we do a Vegas vegan dinner twice a year, the next one scheduled for May. But because of the world being upside down right now, I don't know that's happening. But you came to the oh Frankie break. You came to the one in November and your dish was beautiful and it was all a whole plan. Getting talk a little bit about that dish because that menu, honestly, was just after the dinner, the foundation came up to me and said they were just so pressed for everybody. And what a spectacular like dining experience it was. And it really, truly was like a magnificent, magnificent menu, and you're you were the second course and I mean, people wanted more people. Good to hear that. I was so embarrassed. I say, just you were so nervous. Like I wanted to have you and shape you at the same time. Like stop it. Like you like you don't You know, Not everybody gets to go Look at the change of your house. You know, the chefs? I was working next to me. Come on. They're extremely talented. And really? Well, no. So here's little me walking in there, you know, doing James Beard dinner. But they were really fucking. And also, you're not little you like, How many countries have you been an executive chef to What was the other country? Okay, import. Okay, so you've been all over the world s. So where did you How did you start all of this? Weird. Just what made you want to start cooking? Well, you know, a lot of kids childhood memories comes from Mom cooking in the kitchen. Or maybe Dad, where'd you half California. L a. Some from the kitchen and the rest of here. Vegas girl about here on and off for 30 years. You know, my mom was always cooking in the matter opposition shows me time cook dinner for us. I was always in there kind of watching her, but I can't come to the desserts. I was always right there. I would end up being a baker. But, I mean, I'm not gonna lie. I really wish you would bake something. Let me. We're gonna have to be some point e. You should've seen the little disaster baking I was doing for the restaurant right now. Earlier. A month with Childs. What were you What were you thinking? Well, we did a chocolate cake again, you know? Just normal. Yeah, Just for a couple of those air. Yeah, because you know, you go back in this little thing with the restaurant. We want to make sure you come in there it is. Comfortable. Yeah. So, again, that's how I like to cook. That's all. Just a mix of cooking. That's kinda help him. And I mesh well together because it's,

spk_1:   19:53
you know what makes you happy? You know, it's the memories of the kitchen regards. Like how bad a day it was. Yeah, just to be in there just to be in there with your mom or your family and the cookie. Everybody gets together at the table. You always have to be to take work. That's it. Yeah. Regardless, like my mom would yell at us and no one ate until we're all So also the other part that really got me cooking. It was like what, 15 years old and was the first Thanksgiving shaver had to work. What did she do? She was a bookkeeper, for

spk_0:   20:26
they made her work on Thanksgiving.

spk_1:   20:27
They always open. But

spk_0:   20:29
first we need to do on Thanksgiving.

spk_1:   20:31
Well, super busy. Fair. Okay, continue. So it's just like everybody asks why you're calm. Things getting well. People don't want to cook any words. Yes, but I for one, I feel like it's family time. You should be a home. I agree. But so going back to that Mom called and walks me through every part on how to clean the turkey and season it and everything. And I remember freaking out when he gets her spell out.

spk_0:   21:05
I do want to know. So I kept teasing

spk_1:   21:11
me that movie national implement desiccation. So

spk_0:   21:16
you know the fire and they they couldn't turkey do get deflate Big ever drive that No, actually. But he kept teasing

spk_1:   21:25
me. That's gonna happen. So I get basing it like a baby, that turkey for 4566 hours. And then my mom's on her way home and she asked me if I wanted you cook anything else. It was like I was like, I want to make the stuffing something, something from scratch. She told me what to do when I need it. And

spk_0:   21:41
your mom was never like a chef. She has no, like culinary

spk_1:   21:44
trade just comes from her mom. My grandmother did it. You haven't even cooked at their house. I like Grandfather, but so yeah. So I felt that dinner came out really good. Like the turkey was super juicy. Cut with a fork doesn't take your base. Thanks. My brother teasing you want, But this is one. I was fond memories because I was, like, again super nervous. Yeah, for stress And go to Gina's very kind. Brought all that back three. And I was just like,

spk_0:   22:22
Oh, what if I fail like

spk_1:   22:23
I'm cooking for people like just district? No, But the comfortable the comfortable list that the other ships brought was amazingly well worked so well to each other with each other like we're actually all kind of like fighting on who gets help because there were so many hands and people were helping you, but I mean, so it was just It was fun. The staff there is amazing. Like I'm actually friends with one of the dishwashers there. I love that guy. The chef will urging she

spk_0:   22:53
she's awesome. She's like, just the way she

spk_1:   22:56
handles everyone. I just like my mouth. I was, like, all

spk_0:   23:00
just to give a shout out for the other chefs, it was Chef El Ahmar from harvest by royal Blood you He was Chef Jimmy Lizard. Hey, was was executive chef of the day. It was executive chef And you're Carol off catch on it. Waas the assistant executive chef Cynthia in Guang Zhou of MGM Grand and oh my God like she was so she never cooked anything begin before And then I reached out like I really like you to make something vegan and she nailed it. And now you know she texted me the other day and said she would be right. She says the pictures I think she's eating, but it was It was a really spectacular Lina. But it was all strip chefs, which was the first time we've done that. And what was your inspiration for that dish Await? I mean, what was your cash? Maybe we can let everybody know

spk_1:   23:52
that when Dan called me to do, he's here. I was like, I was in you. Since you said James Beard. I was, like, yes, and started laughing because she couldn't explain anything to me. But then reality have fun with her. Was like, Oh, what do I reached out to a moment when my men towards the time chef Chris Coleman, who waas the corporate chef talks on they're waiting for. And I called him right away. Obviously,

spk_0:   24:22
I don't think I realized it was Chris. I had no idea that person

spk_1:   24:28
Gino are my top mentors. Jean always pushing me, and you can hear us arguing. The kitchen is You know what you know right now? Is that something? I got something comfortable making Nick and moves up there. But when When you told me to think James Beard, I was like, Okay, Fancy. All right. That's what tasting. What kind do you fancy? So I was like, Well, I mean to me come here And Bellinis air Always amazing. You know, It was like I'm sure a lot of things miss that.

spk_0:   25:00
I love caviar before I begin and I'm not gonna lie.

spk_1:   25:04
So I was just, like, what kind of do to create it. So I started some research and I made a blue a little caviar with coconut creme fresh chick. People

spk_0:   25:14
love those little believe me, Pancakes. Like this moment. It's like, pop, those big old night,

spk_1:   25:18
Like I was super excited, came out when the funniest part is when I did a tasting. Diana, first time

spk_0:   25:25
you can just say me think

spk_1:   25:33
that the second course waas a squash soup in a acorn squash ball so that inspiration came from, You know, when we're gonna first open upon the restaurant, someone use that as a result, doble. But

spk_0:   25:48
won't that be amazing? But

spk_1:   25:50
me being this tinker and kind of Debbie Downer, but I was like, we're gonna do 50 of those a night, you know, people order this crazy. It's beautiful. Super great for instagram. Yeah, but can we do this during a rush? A kitchen like in the story because I was small wasn't built for what we're doing. Yeah. So you know, I did that. I was going. I sat down with Chris and we went over everything, and he was like, What? Did you just do this biscotti? You did. It was like, You know, I love you. Appreciate this, but I'm gonna go out of my comfort zone a little bit. I'm also gonna go back into my comfort zone because I'm going to be stressed out, so I want to make sure everything So we did that Danny came in,

spk_0:   26:35
came in Texas. I did.

spk_1:   26:37
I was just getting over a pretty bad cold.

spk_0:   26:40
Oh, my gosh. I remember like I can just any of this, But

spk_1:   26:44
I didn't use my executive sushi for the time. One of my prep cooks in time to taste everything. And I tasted it like, five times, and they're like, doing it. So give it to Dan and choose blown away. So So, yeah, I was so pared. What? I prepped everything here like all the bigger projects. But everybody was asking one tasty baking.

spk_0:   27:08
Didn't Jimmy take it home with you? I want to explore with me sometime. Just e told Justin

spk_1:   27:17
about four so Yeah, it did it really Well, it was fun. It was fun experience.

spk_0:   27:27
How did you get everything? I'm always curious because, like, I know I like your Parker get here, and then you should. But how did you get everything to from Vegas to New York? Because I feel like that could be incredibly stressful and anxiety. And you say it

spk_1:   27:42
is because, you know, I'm also running a restaurant at the same time. Yeah, and, you know, cutting staff because it was slow at the time, so, you know, look, way had four receivers. Demonstrators were helping put everything together, backed everything up, wrapped it like 40 million times drag. I state was so much ice in here. Made it down into one big container. Ship it out. We went to Luxembourg.

spk_0:   28:17
Oh, my dog bite. Come here. So he likes to just bark because

spk_1:   28:25
he thinks he's a big

spk_0:   28:25
boy. Hey, come here, baby. Come here. Is someone feeling? I mean, you shipped it. How many days in defenses

spk_1:   28:34
you ship it? Well, I shipped it on the Thursday because you never know with air traffic and whether it was November on dso if it got held up somewhere. I can get it by Tuesday at when the dinner was on the way to say so. I knew all this product was gonna be great. And, honestly, sometimes the stuff tastes better. Tribute easily. Yeah, 45 days later. So regardless

spk_0:   28:59
and then So what? You got to New York? Because we got you got there. You got, like, the day before the day I came early. I didn't have to like New York time. You flew in like

spk_1:   29:10
Tuesday. Monday night. Took a red eye. Probably stuff. Like what? Two hours on the plane. Okay,

spk_0:   29:15
that was a miserable. I don't do that, champ. I was

spk_1:   29:21
up until midnight. New York.

spk_0:   29:22
Yeah, because you you came straight to my apartment. You showered. And then we did what we should do when you're in New York. We went to a B V John Georgia's vegetarian restaurant, had a little champagne and ordered a ton of stuff because I'm sure all of you vegans totally. You know the feeling when you get to a restaurant and there's a whole menu, you don't know what to get, so you literally just get all of it. And that's basically what we did. We had a nice brunch. And then you went cooked.

spk_1:   29:48
Yeah. I was there to be another flight to three hours. Walked into the kitchen. Didn't know anyone in there. Just major food. Yeah, meet somebody friends, always at it. And, um sorry. There's some people call me

spk_0:   30:05
on video. Come on, Come here. You guys were doing something important to do that. So guys dogs. Right now you have time. Just don't you podcast when you have dogs barking because it's mean we don't have to be really professional. Isn't our first guest ever like it's cool? We're just work rolling with it, and it's just great. I think that's how it should be. This is natural. And guess what? Life is not perfect. Dogs interrupt podcasts. Also, while I've been sitting here just meat, cookie dough and I'm stress eating cookie dough, right? No, it's delicious. Delicious. Come in. Come sit your loved. Over here, my dog. You know, I never knew love until I have I told you. I know. I know. And then I got one. I was one of them. Just like I need Thio. Something loves a man. So you're not a something here. You're a beautiful little boy,

spk_1:   31:10
aren't you, Frank? He's a little boy. My

spk_0:   31:13
gosh, I love I love dogs and cats. All right, Go back to change you. So we did the dinner on. Then you came back here on

spk_1:   31:22
Dhe. You joined a restaurant team was with the other restaurant for a couple months later.

spk_0:   31:31
And now your main street. All right, so let's go back to your cooking. So your mom inspired you to cook. And then what made you finally want to be a chef?

spk_1:   31:40
I started practicing of cookbooks. Betty Crocker. Okay, that's what I was

spk_0:   31:45
pretty good. Betty Crocker's, too. Yeah,

spk_1:   31:47
it's calming, you know, because I get my mom a lot of home movies on a chef. She's, like, just indecent break Betty Crocker back in the day. You decent? Oh, yeah. Recipes. And funny enough. It was pasta, pasta primavera, actually. But I mean, I told her all the ingredients that I wanted and she brought home for me and cooked it. How old are you? 15. And then, uh, there's a vocational school around Vegas and speaker came in when I was at home high school and teachers like Come on, let's go to the touring. I'm gonna sit down. Someone's going to speak and complications and all messed up like Okay, You know, I didn't have the easiest traveling. So at that time, I really did have to kind of grow up, you know? And, um I was really thinking about what I want to do, because even though I love my parents are listening, I'm sorry.

spk_0:   32:41
I wanted Thio. God, finally. Come here. I know. Come here, baby. Come on. Come here. Okay, continue.

spk_1:   33:01
So I just wanted to be set, and

spk_0:   33:06
you know it. He's like you. And

spk_1:   33:10
so the guy was speaking in hey, used McDonald's randomly.

spk_0:   33:27
Come here, baby. You're so good. You are so cool. Please let Mommy and into Jessica Fillmore ball caps is her tape are coming over here. He's trying to jump up on me, but he can't cause he's gonna smack his head on the table. We're sitting at home. Over here. This way. Come here. Come here. There you go. Come on, come on. Here we go. Continue.

spk_1:   33:48
And so they use McDonald's as an example for some reason. Better interest me. But when they started going over all locations in that school and also claiming that you can go to that school and you're home schooled in time. I was like, Okay, well, because I can still come in my high school. So I did that for, you know, my last two years of high school, and

spk_0:   34:19
Okay, so you did a small internship.

spk_1:   34:22
Small internship, actually, at the morons from 17 years old.

spk_0:   34:25
Did you ever think you'd be back there? Cooking is executive shot

spk_1:   34:27
20 years later. I was so funny. So one of the first student staff in a job, I think. Probably youngest one hotel to be cooking. What restaurant wasn't you see, when I first started putting in extra board, So I was actually at the pool cafe for extra board that basically the new people with lords and your desire because it's union. You get put on the board and you get picked up wherever their ships. Well, I got pretty lucky because I got sent Destruction Pool Cafe. Yeah, I was working there all summer. It was funny because it taught me how to handle high value. Yeah, And you think

spk_0:   35:06
that was probably just pad

spk_1:   35:09
back in 20 years? ago.

spk_0:   35:10
Still is. Now there are works. A cafe? Yeah. I

spk_1:   35:15
always recommend that to young cooks. You learn how to work, will you? Yeah. And work under pressure and you earlier flipping burgers or whatever this place is doing. You know how to cook fast? Yeah. Something eggs being and cook. If you can handle that pressure you can handle

spk_0:   35:29
because that is flipping out Mexican and cook a high pressure job Because

spk_1:   35:33
people order all kinds of random ways at a company before he's sunny side up, basted

spk_0:   35:39
what is baited? I've never heard that

spk_1:   35:41
you put the pan like extra butter or oil. And it's gonna be you cooks eggs sunny side up, But then tilt the pan a little bit. You take a spoon, you pour over the athletic finish cooking. Oh, interesting. Yeah, so that six times when you have four other six other burners going with all the other end, so did that in another the buffet for one or two shifts making eggs and omelets and stuff. People pointing and being rude. And you just sit there smiling and making their eggs and everything doing part of my internship. I worked over coca moves the steakhouse there. And I just got to know all the staff, the chefs there. So they smoke me, and that's working for them for two or three. Really skills. You again started 17 18 years old. Yeah. Um, I was prematurely kitchen.

spk_0:   36:34
And this is it. Is that restaurant? Okay?

spk_1:   36:39
Character steak took over, so Yeah, it cause some stink, you know, from some of the staff that's been there forever. Like, who is this kid? You're bored,

spk_0:   36:49
but I think this is it. Jake, you're still a teenager on your base. You're running a high volume restaurant on the strip. What was your title? Cook. But there was there Executive chef there, or Okay, You showed

spk_1:   37:03
me a lot. Who actually was breast? Very who runs. Really? Okay. Took me under his wing. You super talented. You always put me in my place. You know, he made me learn how to extradite. Yeah, you know, I was on country was on the hot line of prep. I got messed with quite a bit because I was younger, youngest one, But

spk_0:   37:26
was it back? You know, I just saw and you were just a part of the woman's hospitality initiative. The What's a fine line documentary where they literally talk about the fact that there are no female chefs in leadership positions. Do you have you, like, as you've gone up the ranks and been executive chef of these restaurants? Have you noticed that has been a challenge for you as a female to be a chef in and like, posing as a kitchen some

spk_1:   37:49
places on I found it for, like, cooks that have been there for ever gonna label anything for union or not? Yeah, it's just those cooks that have been there for 10 plus years. They're just so stubborn and think they know everything. But then they're still nursing position for 10 years. I just kind of brushed it off. I don't challenge them as they try to challenge me. I just kind of look at them and kill them with kindness. Yeah, but not too much. I get to know them personally. Yeah, and I just take the time to know them a tree out of human because someone haven't been treated like humans. And that's where their previous binging. Yeah, I'm just myself. Yeah, as you see me now cooking that

spk_0:   38:32
I can't see kind of a goofball. Yeah. I mean, I've been a server. I worked in a lot of kitchens and, you know, in my in my not youth, but, you know, my early twenties and there were some shops that were just horrible, like, just mean and the yelling you belittle you and it's terrible. I can't imagine you ever beating that person, you know,

spk_1:   38:59
because I've learned. Yeah, younger at a young age when I first became a sushi chef, I think I was 23. 24. So I started cooking. Or 17. 18 We're eating sushi, Coco. Still or somewhere else? No, I ever something I went to, I always ended up lead line, cook. And just because I just, you know, I'm aggressive. Not a bad way. I just like to take charge organized. You know, it all seems down from working while you hate yourself. Yeah, And

spk_0:   39:28
so this whole leg pandemic we got going on now we're running out of everything. Is that driving you absolutely crazy e losing my mind. And I know

spk_1:   39:39
so stuff. Only this one is literally your freezers pack removed. Thio. Um, so yes, so just kind of moving around and I went to work for whole thing Puck when I was 21 I started there year after which Wolfgang Puck was at Postrio Reservation. Is

spk_0:   40:02
that still there anymore? I feel it was because I moved to Vegas in 2005 and I did restaurant. He are. No, I remember like Valentino nations love

spk_1:   40:17
doing things with Venusian running into just toxin, which is but they're so respect

spk_0:   40:23
there. So I was one of the best shots, you know, because I did brush you are working with Luis was just a pleasure. Used to wear a guy. Super sweet staff

spk_1:   40:32
is for me to wait. So we did that. I went in there and I stashed and itwas met of magic

spk_0:   40:47
cost. So if you're not familiar with magic, magic is like this big fashion industry turning. We're like all the design. All designers come and it takes up like basically all of Vegas. How many people does it bring it, like not just CF, but like hundreds of thousands of dollars clusters. Good clientele. Yeah,

spk_1:   41:05
so they're jumping, trying to cook everything, But of course, we'll be slow because it's not, you know, it's my first day on there.

spk_0:   41:12
Watch to the chef. Kind of moved me.

spk_1:   41:14
Put me back over to do the salads and the abuse Where, you know, starting. Supposed to be doing what? Stashing kind of work for free. Basically. So you're going to learn,

spk_0:   41:23
Okay? It's like an internship. Apprenticeship?

spk_1:   41:24
Yeah, but what? I was doing a job.

spk_0:   41:27
But you're going? Hey, just 10 so basically

spk_1:   41:31
fuel out? If I feeling okay? Think so? They have, like, gotcha. So I'm sure you're not sure enough. I got the drive right away. Things like a chef. Like really? Like we look how we just try to jump in. But, you know, but also claimed to be That takes time. Yeah, but, um so then that started my career with them and solar discipline just learned so much. I wouldn't be the way I am today. If I didn't go through and work with those guys for 15 years.

spk_0:   42:00
So Wolfgang public you So you were ever nation. And then where did you go with the puck? Family after that

spk_1:   42:07
helped open up the pool cafe. So are upstairs. And then I went up. Thio we're down to cut with them. I actually helped close the bar girl and reopening a little bit. Um, did banquets with them did off sites with them cut. And it was amazing opportunity of love. That restaurant, good crew. Through everything. The report came, came s

spk_0:   42:33
So what? What was your position with cut then? Okay. And then Singapore came. What? They were opening a restaurant in Singapore. Okay.

spk_1:   42:42
And actually start off. It was just a sushi chef here when I got promoted to sex suit. Yeah, And then? Then I went to Singapore.

spk_0:   42:51
What does it feel like? How did they ask you? What do you say? Like first off, you're what, 24 you're working for Wolfgang Puck. Okay, so mid twenties. And I mean, I would imagine that most ships don't get that bill. Don't have the opportunity to ever get to work for someone like Wolfgang Puck. And then you open these restaurants, and then they're like, Hey, Chef, I want to come over to Singapore like, Is that how it went down? A

spk_1:   43:17
project coming up? How would you feel about going up there? I love the travel. Yeah, I was like, You know what? Yeah. What else I can spot me first corner, but yeah, so

spk_0:   43:33
So what was it like inside, Like forget cooking or being a chef in Singapore? Like, what's it like going from Vegas to sing where once were in Singapore, were you?

spk_1:   43:42
Well, we're which is? Cole expects.

spk_0:   43:48
Like in Thailand, where you go to like Chiang Mai and it's a bunch of expats are like OK, yeah, but it

spk_1:   43:52
was It was good, though. I liked that area. ISS. My apartment building was 25 stories.

spk_0:   43:59
That must have been amazing.

spk_1:   44:01
You got a view of all the tinkers parked out. There's a pier out there. I was like a 15 minute walk under the freeway across the bridge to go to the trail by water. It's beautiful. Responders were books.

spk_0:   44:19
Mosquitoes are so bad in Southeast Asia off

spk_1:   44:23
And but it was fine. I like a group a lot. It was an eye opening thing. Eye opening pressure. Yeah, just so interested in a race culture. I would just walk on the grocery store, just walk on stores and see everything that they have.

spk_0:   44:38
What was the biggest challenge? No, wait. I literally walked around the grocery store here with, like, wide eyes go, my gosh, but yeah. I mean, you know, I was in Thailand and I lived in London, and I lived in Spain, and it's always, you know, when you move somewhere new and it's a different culture, there's challenges. What, like, what was the hardest thing for you? It's like adjusting, uh, steering. What? Because your fingers your western Oh, think about that. Yeah.

spk_1:   45:07
Women. You know, they had tattoos, but they were invisible. Yeah. So at that time, we had once. Yeah. Most back then. Yeah. You know, it's hot, so you'll be in that subway. People, like, not even an inch away from your 67 and extend your arm used during Beckett, your arm trying to touch. You have to smack their hands away. You know what I mean? It's like those from almost drowning do things that you do with. Yeah, Okay. But everything else was easy to find. Just, you know, brands in, you know, they speak English. Yeah, and many other people that live out there, and I made some really nice friends out there, and I want you to know that, you know, not too personal, but doing this product out there for this? Yeah, sure. So super helpful on then when it came down to the, you know, religion, you know, feasts and everything. They're so open to bring you into their homes and to show you all that stuff. Even looking. Yeah, just I loved going to the houses on people's houses to see with

spk_0:   46:13
their proud That's that's so cool at home. How long? What's your best memory from Singapore?

spk_1:   46:21
Just think only opening team with those guys to find excitement of live for years. Yeah, and then just a traveling involving One of most favored Because my two best friends came out badly. So gorgeous. It was one of their birthdays. And we went to this restaurant called Mosaic that a friend of mine from Singapore recommended because I don't know if he knew the guy with the chef. You still work for Thomas Color? Oh, wow. Restroom. I remember walking. I got a couple of stairs. There's this beautiful courtyard way concrete grassing between come from square, anything. There's tables and stuff. Well, how we ended up in a little candidate. So the three of us, it was like, really it was a No, it was a time. I was, um didn't joins, okay? They did it. Do you? I just got a reservation. Yeah, I was just Really? Yeah. So, you know, it was Six courses were in this little candidate place goofing around and friend of the show because it was making sport goof around. I told Michele dance like a monkey because she was just being such a good phone calls. You're like a little monkey meat, like, you know, they cast got dancing. Takashi, people I care like, we're kind of like off off tracks and only size, but the waiters having fun with us. And then the winemaker came out and he's coming over the top tables. And I guess he heard, like, all of us, a laughing stock at a time. I remember looking to the left of me and his Crawford phase with white pants. It's who? His crops. I just looked over, Guest, be reading. My friends were just, like, trying to laugh. Just could not like I was trying to be respectful. Yeah, but come to the table like that. You're right in front of me. It's gonna be This is good. Yes, I was, um, just being a travel. Being able to do

spk_0:   48:30
everything in Southeast Asia is within, like 56 hours. Yeah, that's awesome.

spk_1:   48:38
I want t o. Did

spk_0:   48:42
you ever go to Thailand?

spk_1:   48:43
Yeah. Way to go.

spk_0:   48:45
Yeah. Did you get a tong that top? I don't have time. For the first time in October when I was leading a tour there, I literally it was just such like a sensory overload. Like, I think Bangkok is a sensory overload book. But Tom, just that one street like you can't want down without getting like talked up. It's just overwhelming for me after, like, just walking the block. But I just need to, like, go hide and just go into Miss Hush because it's a lot.

spk_1:   49:14
It's crazy because Tony's like everything. Like, go up one more block. There's just like a sanctuary. Yeah, hotel restated. People

spk_0:   49:26
stay on the other side of the island. Oh, for sure. You don't need to say it like the tongue is like you're like a guy and like your twenties, you're gonna have a blast. If you're probably anybody else. Like the novelty of it, I think is good for, like a knight on, then you're like, Hey, I want to just enjoy Thailand and like this serenity and the beauty of the island. And that's not Patong Beach of atomic. Beautiful, but like what? That night tightness. You're like a cool. I'm just gonna go. Hey, that's for me. Like, you know, I can't get super anxious and crowds, and that's just like, That's a lot.

spk_1:   50:05
No. And then you have my 30th birthday was out there, so that's pretty

spk_0:   50:12
in. Okay. And then when did you come back here?

spk_1:   50:17
You six months. How why my contract is over.

spk_0:   50:20
Okay. Did you ever get to me? Did you ever get to cook with Chef Bok Hee? Like, if I want to run to be, like, just sensei, I know, Jess, take

spk_1:   50:34
me because I've been away from number six years there. Jessica from

spk_0:   50:38
actually, you made an impression if you were his prints. I

spk_1:   50:40
think so. Because you would use a single boy come down every morning and little princess for breakfast

spk_0:   50:45
today. You know, like his accent can do that.

spk_1:   50:49
Do you have done drive down some offsets for them? Yeah. You know, I came back here and I worked at spa. Go for about a year. Yeah. 100 Chef. Client who? Everybody knows. It's amazing. Really tough, but it's a logical Yeah. Super notable. So funny.

spk_0:   51:06
So what was it like, Did it? What was it like working for? Okay,

spk_1:   51:10
look, you don't think every restaurant has its challenges, ups and downs. I feel like if you can work for them for as long as I have, you could definitely make it in the business. Began. They're tough. Yeah. Moxon sugarcoat insane. They're the most uses company work for They expect a lot from you, of course. Yeah. So I put a lot of blood, sweat and tears. Obviously left a really good standards with them. Yes. I'll talk to them, Um, on DDE. Yeah, I learned. I think again, it wouldn't be the shipping me go through that with you. Always had my back. You know, people. You know, some women in the business say they had challenges and stuff, which I understand. It's not easy, but I always had support from mail. Yeah, dominate industry. Yeah. You know, they they were always pushing me to be better. Yeah, I have sensitive. He's just gotta have

spk_0:   52:07
a thick skin I mean, I feel like, especially in the days now, like as a chef, but, like, just online like everything. You just because now, in this age, everybody could say whatever they want. It's behind a keyboard, or it's whatever. And no one thinks about, like how their words impact other people. So you have to, like, really just kind of but up, buttercup.

spk_1:   52:28
Yeah, exactly. Like, you know, some people walk in and they look like this is execs. You, You know, you know, you know, a little dainty, you speak softly, but, you know, I'm covered in tattoos, but the thing is, ISS I have a crazy cite me so I could get down. Yeah. Okay.

spk_0:   52:48
Hold your own. Just important.

spk_1:   52:49
That's how it should be holding myself when people try and challenge. Yeah,

spk_0:   52:57
Yeah. Oh, my goodness. We're about to get loaded. Huh? Oh, my goodness. Uh, I was a baby. It's okay. Well, how about Okay, So what's what's like next? Wayto find its okay, baby, you're a good boy. Your play. Thanks for talking. Be a dog's fur here. It's okay, honey. He What are you saying? If I don't talk, Huh? What are you saying, Good boy. It's okay. Go ahead. Is that all he wanted was just to get down. So Okay, now we've got the dogs, Like, Quiet. So now you're a main street. What? You know, obviously there's no way to sugarcoat what's going on in Las Vegas right now. Like we're all kind of like at a standstill. What are you doing in your spare time now? Well, we're well, you know, you're getting ready to open the rest of your ratings open. The rest

spk_1:   54:25
isn't everything. Just where guys like you are opening us, getting little meeting scheduled, Everything ready to go, And I couldn't have asked for a better just even chemist said it. This is one of the best. You know, the best cruise you know, that we just all gel together are still Well, it's scary. It's amazingly. We're going with your family. Yeah, around each other. You just know each other from each other. It's almost to the point where I just want to do

spk_0:   54:57
that. So called. That's really a very fine before. Yeah, So Kim's a restaurant tour, and she's probably Yeah, she's one of the most amazing woman I've ever met. Like She's just his passionate. She's smart, super and disrespected, like she's just a really good person. I think this is where you learn a lot.

spk_1:   55:38
Okay? I'm learning a lot from same with Justin as well. And you know, Lisa, my gm grown just learning from each other, and I feel like this restaurant opening is gonna be super successful.

spk_0:   55:51
So what do you see? Like, over the past two years? And we'll end up with this because this is long for first podcast. I really hope you all are listening. So So what do you see? Like as you've been You've been cooking here for 30. No, I'm not changing you that much. Just kidding. You've been growing number 2020 years. How you know, the plant based scene is definitely continues. T move forward. How do you see it in, like, a year from now? Because Vegas is gonna open again. And what do you you know? What do you see as the future for plant based dining in Vegas?

spk_1:   56:25
I definitely see what's taking over. Yeah, uh, not 100% taking over, But a lot of people restaurateurs are going to adjust their menus where it's gonna be maybe half half the menu, honestly, or reading off every dishing out the option for the awesome. And that's how I like to cook my bed. Yeah, a lot of my own trays to not have and you stopping you to, you know, have the option of Yeah, have some sort of time set aside in case someone wants you. It's okay. Seven times in case the customer.

spk_0:   57:04
Yeah. Yeah, it always drives me crazy when I want rice like, Oh, there's chicken stock in it. Oh, we use lard and the beans like, why can't you just make them normal? You know, like they're still really good, and they wouldn't Even half the population of war doesn't even know, like, just feed them and people will be happy.

spk_1:   57:21
Well, we're gonna have rice. That's obviously thank you. Thank

spk_0:   57:27
you. Anything else? Like I mean, I feel like we've been pretty terrible. Frankie, get heading back on talk because I love you. Um, well, Chef Jessica Prostate. Thank you for being the guest of honor on my very first ever little baby blood cast birth. I'm grateful for you. I love you. And, um, stay six feet away from me at all times. Thanks for listening, guys.