Chef Eric LeVine is a Food Network Chopped champion, author, and industry veteran known for honesty and a relentless drive. After surviving cancer six times and transforming his life inside and out, he’s built a reputation for leading with truth, rejecting ego, and showing up with purpose.
Watch now to discover what happens when you strip away ego and live fully in the moment both in and out of the kitchen.
Watch now to discover what happens when you strip away ego and live fully in the moment both in and out of the kitchen.
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NewsTranscript
00:00Welcome to Restaurant Influencers presented by Entrepreneur. I'm your host Sean Walcheck. This
00:09is a Cali BBQ Media production. We are at Cater Source 2025 in Fort Lauderdale. I am with Chef
00:16Eric Levine. Yes. I didn't mess it up. I didn't mess it up. That's cool. I like it. So far,
00:22so good. So far, so good. Welcome to the show. Thank you. Thanks for having me.
00:26In life, in the restaurant business and catering business, and in the new creator economy,
00:31we believe in lessons and stories. We started this show to have deep conversations about all the
00:37mistakes that we've made to get to where we are. And we always want to have the best storytellers.
00:43I reached out to Cater Source. I'm speaking later today with Deuce Raymond, who is a close friend,
00:48Sweet Baby Ray's Catering. He's been a guest on the show. Go listen to his episode. But he invited me.
00:53He's been coming to this show. And apparently you're a legend at this show. You're a legend
00:58at this show. You know what? I've been doing it for so long. And I did it for 20 years. And then I
01:02took like six years off. And lots of life stuff and lots of amazing stuff and some shit. But
01:09am I allowed to curse? You're allowed to curse. This is for entrepreneur. There's plenty of
01:12entrepreneurs. We know how the real shit goes down. Okay, good. I'm going to talk. But yeah,
01:16it's, I will say that over the years, I've built up, you know, that reputation, especially at the
01:22conference. Yes. Like they don't know what's coming at them. And, and, you know, once in a while. So
01:27the guy, Mike Roman, who is the, who is the creator of Cater Source years ago, back in 19 at, um,
01:34yeah, 20 at night in 1990, no, 98. He had me on for the first time. And so it was a 20
01:4298. This shows how old I am. In 1998 was the first time that I presented. And we had met a symposium
01:50in Arizona. It was only like 15 caterers. And I was really starting to get my sea legs about me in the
01:57catering world. And he gave me the biggest, greatest piece of advice. And I use it to today. It's stop
02:03playing checkers, stop playing chess. Right. So I was like, what the hell do you mean? And it was
02:08like one of those aha moments because I was spinning out of control. And so one time after my first
02:13conference, I come off stage, he's like, you know, I love you. Right. I go, I know you do. He's like,
02:17do me a favor. Stop cursing. I'm like, but it's like, it tells a story of like, you know, he's like,
02:23I love you. And I want people to be excited, but you have people here from all different cultures
02:27that don't get you. I get you. Yep. I love you, but please don't. I'm like, I will try.
02:32Next class I was doing, curse up a storm. And I'm like, he's standing stage left. And I'm like,
02:38I'm going to go this way. You know, they're never going to invite you back. Yeah, no,
02:41but they did. Yeah. Because you know what, when you put asses in seats, it works. And, um, you know,
02:46having me back, you know, doing the keynote for the art of catering food, which coincidentally,
02:51I had started the, the concept of art of catering food and was called cater arts. Yes. Um,
02:57started at in Louisville, Kentucky with the ICA, the National Caterer Association. And it was
03:02an idea that I had to bring chefs together. You know, a kid associate, I've always had chefs
03:05doing classes, but not a whole conference built around chefs. Right. And I thought, well,
03:10this is a really cool thing to do. Bring chefs from all over the world, have some teach, do hands
03:16on, you know, create a community. Right. Cause I, I've always been about community and a lot
03:20of, unfortunately, a lot of chefs or entrepreneurs are like, this is mine, this is what I do. And
03:25I'm like, fuck that. Like, like, let's break that wall down. And some people got it. Some
03:29people didn't. And, uh, it was a great experience. So now to see it all these years later here at
03:34cater source and then do the keynote yesterday for it, it was kind of like coming home. You know,
03:38it's kind of like, uh, for me, I'm, I'm from Brooklyn and I am opening up a couple of places
03:42in Brooklyn and it's like coming home. Yes. And, and it's like that just, you know, you go through
03:47life and you change and you evolve and you become the, the you, who you should be or should have
03:53always been, but weren't ready for it. When you're ready for it, it's amazing. Cause like
03:57I dropped 186 pounds. I ran my first marathon in November and just to go from where I was
04:04to where I am now, it's epic. It's like, see the evolution and see the change in life and
04:09lifestyle. So yeah, it's, it's, it's been mentioned to me about the legend thing, but I, you know,
04:15it's, it's kind of funny because I, you know, it's, it's great to be able to, to share all these
04:19decades of great stuff and shit stuff because I, you know, you don't get to the good stuff
04:23till you get through the bad stuff. And it happens simultaneously. Sometimes, sometimes you, you're,
04:28sometimes you think you're ahead of the wheel the next minute's rolling over you. Right. So it's,
04:31how do you prepare yourself for that? You're never prepared, but it's what you do in those moments
04:36that you evolve, that you grow, that you, you know, um, Tim Grover and I had a conversation.
04:42You're familiar with Tim Grover?
04:43Huge. Tim Grover.
04:43So Tim Grover and I had a conversation.
04:44Train the mamba.
04:45Yeah, he, he did.
04:46You trained the mamba. You're, you got my attention.
04:48Yeah. So he, he, you know, when I lost all the weight, he sends me a message. He's like,
04:53dude, tuck in your fucking shirt.
04:55Really?
04:55Yeah. And I'm like, what? He's like, tuck it. You've earned it. So yeah, I went from 364 pounds
05:00to 170 and he's like, tuck in your shirt. I'm like, Tim? He's like, yeah. And we had a conversation
05:08about it.
05:08Wow.
05:09So it was really cool and really epic and really kind of like life changing.
05:12Yeah.
05:12And to, to be able to be in someone like that's wheelhouse.
05:16Yes.
05:16You know, for sure.
05:17Yeah. Kobe, Kobe, MJ. Yeah. Like, like I was watching in the hotel. I was watching
05:21the, uh, the, what's it called? The last dance.
05:24Last dance.
05:24Yeah. I was watching it. So good.
05:26Man, he, that fucking Michael Jordan, man. I want to, I like, I love that. Like he's
05:32no nonsense, no bullshit. A to B, do what you got to do. You know? And, and even like
05:37Kobe, like he was that way, you know, God rest his soul. But he was that way. The mindset
05:41is massive. What changed me, uh, was a guy, his name is Andy Frisella. You familiar
05:46with him for sure. So he started 75 hard, uh, back in 19, I started doing it, had a lot
05:51of success with it, had a lot of failure with it. And then finally November 3rd of 21, it
05:57finally clicked. Whatever it was. November 3rd, November 3rd. That was day one of 75 hard.
06:02Yep. Of, of my, of how many, how many times have you done 75? You had completed it. I had
06:07completed it twice. You completed it twice. Okay. Failed three times. So I failed two times. And
06:10this is my fifth time. Okay. So the fifth time, November 3rd, November 3rd, 2000. Yeah. 21. 21.
06:16Yeah. So on my three year anniversary was the day of the marathon. No way. Yeah. So November 3rd
06:21of this past year of 2024. So it was kind of wild that it happened. Just fell that day. And, um,
06:28boy, you learn a lot about yourself when you're running a marathon. Holy shit. Uh, you know, I,
06:31I have my left knee because I was so heavy. I blew out all the cartilage in my left knee and you know,
06:36the doctor's like, you really should run the marathon and think about not doing it. I was
06:39doing it for charity. My little brother had, I'm a cancer survivor, six times survivor. Um,
06:43and I came out the other end of a terminal cancer. My little brother wasn't so lucky. He died of,
06:47uh, glioplastoma, a brain cancer at a young age. And so I was running the marathon for him,
06:52but I was also running because I was running for a charity called lymphoma leukemia society.
06:56So I raised myself about 13 grand, but as a group, a million three, I think it was. Wow.
07:01So to be part of that and be part of the why, right. And, and, and growing from that,
07:06you're like, I'm going to do this. So on mile 13, come up the first bridge. I don't know the name
07:12of the bridge. It was a bridge. My left knee just blew out. So I'm like, shit. So I text Deb,
07:18um, you know, like I'm, I'm done. She's like, no, if you have to walk, I'll be here till midnight
07:23waiting for you. Just finish what you're, you know, your why, you know, your reason, keep focused.
07:28Come over to 59th street bridge, mile 16, pulled my right groin. Now I'm like, I'm shit. I,
07:35I can't, you know, I was in the last group. I was in the 1130 slot. So, you know, it was already
07:41late. Sun's going down. Thinning. Oh my God. Yeah. Thinning really poor. Thinning's not the word.
07:46I mean, it was, there were times, I ran over the 59th street bridge, not a single person in front
07:50of behind me. And I'm like, is there an apocalypse going on? Like what? They're picking up the cones.
07:55Yeah. They're picking out the barricades. It's wild. Cars are starting to pass you.
07:59But it was, so I came over. So the last damn bridge is a Willis bridge that connects
08:03Bronx to Manhattan. Yeah. And they're called the last damn bridge. The last damn bridge.
08:07Fantastic. And the last damn bridge are people out there with the signs. Last damn bridge is
08:10the whole story behind it. And you know, some people had alcohol to share. Some people had
08:14pretzels and some had water. And I'm like, just give me the pretzel. I need something. Cause
08:18I'm going for hours now. Right. It's getting cold. I don't feel anything in my left hand.
08:22Numbers shit. I don't know what's going on. So I come over the bridge and there's a woman
08:25giving out watermelon. Yes. Right. And my favorite fruit, watermelon and figs, but watermelon's
08:30there. So I'm like, in a moment of time, I'm like, if I eat this watermelon and die cause
08:36it's poison, that's going to be really fucked up. But what if it's really good? What if
08:42it's good? And I get some energy from this cause I'm dying right now. Right. So I get
08:47the watermelon. I'm like, okay, here goes nothing. I'm eating the watermelon. I'm running as best
08:51as I can. Um, I come down to central park. Now central park, there are all people
08:55at the entrance. Like go, go, go, go. You're almost there. You're almost there. You're not
08:59fucking almost there. It's two and a half more miles to get to the finish line. And
09:03I'm dying. I'm thinking like, I'm like, I'm good. Yeah. And I'm hurting. I'm just, just,
09:08just shit. And come up the West side and the, you know, they're doing the little, uh, confetti
09:15things as you get into the end of the park for the last thousand meters. There's no, I'm
09:20saying nobody there. You and the trees. And there was a point where I was like, wait, am
09:25I, am I in the right place? Am I, am I, is this the park? Yeah. And then you hear like
09:30the, the bump of the music at the finish line and you hear the crowds. And it took me eight
09:35hours to do it because I could barely walk. But that last 800 meters, when you see the
09:39people at the finish line and Deb is there, my daughter is there and you, they're cheering
09:43you on. And all you want to do is just get past that finish line. I couldn't feel anything,
09:47but I get close to the finish line. This woman comes over and she's like, what's your name?
09:52And I'm like, I have no fucking clue. And I'm like, oh, it's Eric. She's like, oh, let's
09:57congratulate Eric. And I finished, walked past the finish line. They put the medal on
10:01me. I'm like, okay, good. I don't know what happened, but my whole body shut down. I'm
10:05holding onto a table. This guy comes over, this medic comes over. You're okay. I'm like,
10:09I don't know what the hell's going on. He comes over, wheelchairs me, brings me into the
10:13medical tent. I'm in hypothermia. Oh yeah. God forbid I do something easy, right? Nothing,
10:19nothing ever, ever easy. Do we do anything on cruise control? Nope. Not in our line of
10:25work. So like, no chance. Deb's texting me. My daughter's like, where are you? I'm
10:28like, I'm in the medical tent. I'm in hypothermia. They're like, what the hell's
10:31wrong with you? I'm like, I don't know. Cold. So she came in, they had me in this, it
10:36was like a heated balloon. It was like a mom's warm hug. Got me the temp. They checked me
10:41out, said I was fine. So now Deb's got to go get the car to get us, right? Everything's still
10:46blocked off, even though it's late at night. It's eight or seven o'clock at night,
10:50whatever it is. So my daughter and I walk across second Avenue to 69th street.
10:55Yes. 69th street to second Avenue. And we're waiting. She's coming with the car.
10:58There's a gelato store there. I'm like, Steph, she's like, what? I'm like gelato. So I
11:05get some sorbet and she's like, what's wrong with like, you just got a hypothermia. I'm
11:10like, it's really good. It took a couple of weeks and I was done. It was done. It took me two
11:13weeks to recover from that. And now I'm having my knee replaced at the end of May
11:17because it just, it was damaged anyhow. It had to be done. But I'm sure I didn't help
11:21it. And you know, it was great because I didn't do it for charity. I did something that most
11:25people will never do. Most people will never run a marathon and finish a marathon. I did
11:29at 55. So listen, there's nothing, there are no limits. You're your biggest limit, right?
11:34I have had great success, but I've had more epic failures. You know, you talk about
11:39failing and learning the valuable lessons of that, like learning and getting knocked down
11:43so hard. And most people want to get back up and go. Me, I'm, I'm from the school of
11:48stay down, look at what got you there, understand it, get up, then go forward. Most people just
11:54want to rush right to the next thing. I don't want to now at this stage of my life, I don't
11:57want to rush to the next thing. I want to learn the lesson. I want to make sure that I, that
12:01I create the foundation and then I move forward. And then I share. That's why like a conference
12:06like this. I share about everything. Yesterday, when I did my keynote, it wasn't about food.
12:11It wasn't about catering. It wasn't about business. It was about the business of you.
12:13Yes. Right. How many times do we forget about us?
12:16Always. Eating healthy, right? Staying in, staying centered, staying focused, not chasing.
12:21When you're focused and you're doing the good things, so many more good things happen.
12:25So many doors open. I mean, when I met Deb, you know, it was like I was at a point in my life
12:31where he'd just gotten divorced and she, I wasn't looking and we met by accident. She was the same
12:36spot. And like everything, man, everything happened. It was like, holy shit. Who are you?
12:42Yeah. And we just connect. And I met my soulmate in her. Right. So there's hope. There is like
12:47the good stuff. But when you clear your body and your mind and your heart and your soul holding
12:51negative, anything's possible. You can, if once you're centered and you're, you kill that ego,
12:56that's a big thing. Most people walk around with a chip on the shoulder because they think they're
12:59better than everybody else. I don't think I'm anything. I know nothing. I am a student. I learned
13:04every day. Um, you know, I read this book, um, called the power of now. Yes.
13:10If I had to read it three or four times to really get what it was saying and about, about that no
13:16mind consciousness, about walking through life and everything you do and everything you touch
13:22being connected to it. I know it sounds really weird to some people, but you get it. I get it 100%.
13:27When I share that with people, they're like, what? I'm like, when you shift your mindset of that
13:32and you are in the moment, every moment, how everything changes, how everything becomes bigger
13:39than it could have ever been. Yep. That's the difference. That is what, for me, like, I want
13:44to share more. I love cooking. Cooking is my greatest thing. I love second to death. Yes. Right. And, and
13:50with that in growing and growth and life changing and shifting and, you know, you, you evolve and you
13:57evolve as much as you want to do, but never when you're ready, never, you're never ready for that
14:02shift. Stop chasing what you want. Right. Oh, a hundred percent. Cause then you can't appreciate
14:11what you have. Yeah. I learned that. I learned that the hard way, you know, and I learned that
14:15I was chasing so much that I wasn't paying attention. It was right in front of me. Yep. The amazing
14:18that's in front of me. You know, I have two kids that are 29 and 26 and my whole life I was chasing.
14:25Yep. And going after rather than spending moments, more moments with them that I wanted to or should
14:32have. So I don't have any regrets because it's what it is. Yep. But I try to be better, you know,
14:37one percent better every day. Yeah. Right. And that's the truth. If you, if you, if you could achieve
14:42one percent better every day, think about it. Yep. I did a thousand days of, of tracking myself.
14:48Right. So I got to a thousand days to see where I was
14:53and where I wound up. Yeah. And it's amazing what happened in a thousand days. So I'm on my
14:57second round of a thousand days and to be in those moments, to be there and growing,
15:03it's wonderful. It's, it's a beautiful thing. And most people don't get it. Most people don't care
15:07about it because it's so caught doing the phone and I get caught doing the phone, but I have to
15:10remind myself to stay off the phone. Yep. So when I'm with, with people that I care about,
15:14I put the phone down business owner. You have to, you have things you got to do, but more important
15:18is that you stay connected to them. You know, when I did the keynote yesterday, my mom has never been
15:23to anything that I've done. She came, she happened to be in Florida and she was in the audience and
15:28it was the coolest thing to have my mom. I want, I wish my dad would have been here. Um, but he's in New York,
15:32but it was great to have her there. Yeah. And she was so proud. And just to see that love,
15:37just to see that, like, that's my boy. Yeah. You know, she's telling everyone around her,
15:41that's my son. Yeah. Like it was cool that in those moments she was sitting with Deb.
15:44So she got to see that. And like with life, it comes at you fast. Yes. Uh, with life, you know,
15:49you never know what tomorrow, you know, now. Yeah. Right. So I don't take anything for granted
15:54anymore. I used to, and maybe it comes with age, uh, certainly comes with failure. Yeah. Uh,
15:59where you learn how to, to evolve and you learn how to be better and you learn how to help others.
16:04Right. I love helping. I got more people touching base with me than hiring to do consulting or to do,
16:11you know, life coaching and it's okay. Touch base. I'll help you. You know, if there's an opportunity,
16:16for sure. But I don't go at it like, well, if you want to talk to me, like I matter, you know,
16:21who am I to, but if you are genuinely in need, I work with a guy, doesn't pay me a thing,
16:28but I talk to him every week, help him out, help guide him, help mentor him. His, his life has
16:34changed considerably. He's, he's focused. He's in the now moment and he's learned from my mistakes.
16:42That's why when I do the cater sauce, I want people to learn from the millions of dollars that
16:46I've lost. It couldn't, that is literally why we started this show was figuring out how do we have a
16:52bigger conversation? Because I don't have all the answers. I didn't, I didn't make it. We didn't,
16:57we didn't create the show, but our, our goal was to talk to other people that were great storytellers
17:02that had life experience because we learned through lessons and failures and the failures.
17:08When you go on stage and you share the failures, all of a sudden people lean in. My mentor, my mentor
17:13tells me that the truth vibrates the fastest. Yes. So when you hear someone speak the truth,
17:19when you hear somebody say, I've closed a restaurant or I've failed at business,
17:22or I've had a failed business partnership, people go, well, I don't want to have a failed
17:26business partnership. If they're smart, if they're paying attention, if they're paying attention,
17:29well, I don't want to have a failed show. You know, we've, it took us five years of creating
17:33a media company on top of our restaurant until we created this show, restaurant influencers,
17:38where we actually got toast, our title sponsor to buy into the storytelling.
17:42That's phenomenal. Love that.
17:43That's why we're able to come here and have conversations with you so that we can learn.
17:48Number one, we're not alone. And I think that's one of the biggest lessons that I've learned
17:53in the hospitality space in our DNA. We always want to give back. We take care of everyone around us.
17:58We take care of our staff. We take care of our village. We take care of our community. But
18:02I have had a tough time in my life taking care of myself and having people believe in me.
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18:47Yeah, well, that's that comes with it, right? That comes with the business that comes with
18:51the, you know, not being self-aware. Yes. You know, it's a big thing. It's a big thing. When you have
18:56the village around you and you're helping them, everything comes back. What does it mean to you
19:02to have someone like Deb when you're in that dark moment in the marathon saying,
19:09I will be here no matter what? You know what? I never felt that before. There may have been
19:14people around me who were that way for me, but I didn't recognize it. Being so present and seeing,
19:19being so in the now, I recognize and I recognize what she's got, but she also has an amazing energy.
19:24Like she is, she reads me. But she has to understand you. Yeah. Oh, she does.
19:29She has to understand you to know that that's exactly what you needed. Yeah. Oh yeah. You didn't
19:34need her to say, Eric, it's okay. You can just, I'm not, I won't be upset. You can just call
19:39up quits. Yeah. She knows. She knows intuitively. Yeah. And that's the things that she needed to say.
19:44That's one of the amazing things about. To have someone in your corner. Yeah. Like she is like,
19:48she's, she's my mirror. Yep. Right. My reflection. Um, she's actually my door. Yeah. So if you know
19:55anything about, uh, the mirror window door, uh, she's my door. She is the, she is what is I got to
20:03here to open that up to get to there. Yep. Right. And she is it like, she's the one who it's crazy.
20:10You think, you know, and then you don't know. It's like love, right? Like I, I know people love me,
20:16but I've never felt the love that she gives me. Right. Like that is like epic. And to be able to
20:20give it back at the same way, like it's, it's, it's bizarre and amazing and beautiful. And like,
20:28yeah, it's like, that's what I like. I've always been like focused on my business only,
20:32only, only, only, and then shifted. And then I realized how important it is to have those kind of,
20:38that kind of relationship. I've never, once you have that relationship, how has it changed your business?
20:46Change the business. Probably my, I'm more understanding. Yeah. I'm more open to things.
20:50I am not anywhere near the judgy that I used to be. Like I'm open to what other people bring to the
20:56table. Yeah. It's made me more aware, self-aware and how I act. Like I have the ability to walk into
21:02any space in the universe and fuck it up, literally destroy the energy in it. And I've done that my
21:09whole career, my whole life because it's that power thing. Right. I've destroyed companies from the
21:14inside because of that. Yeah. Then I learned the power of, of, of being better. Right. Of
21:21using that energy to bring great stuff. That to me is, that's my lesson from her. Yeah. Being
21:30better. Right. When you, like she always says to me, you know, when you know better, you do better.
21:35Right. I understand that now. I didn't understand it before I met her. It probably existed in my
21:39face and didn't recognize it, but she has floored me in all of her positive energy. And trust me, we,
21:45we balance each other when she's having a bad day. I help her. Um, you know, it's that percentage,
21:50right? If she's 20%, I'm filling her with the 80% and vice versa. And we have the most amazing
21:55conversations and we have the most, cause we talk about everything. Yeah. We live through everything
22:00together. The good and the bad, the moments of, of doubt, the moments of, of frustration,
22:06but we find a way to move that together. The needle gets pushed one side or the other. And
22:11most of the time it's right in the middle because we have that energy exchange. But like when you're
22:16with that, when I'm with her, yeah, it's like the greatest, like, I feel like I've achieved something
22:22my whole career, my whole life. I never felt like, and I listen, I've had great, great success and
22:26I've had better failures. Um, but like for the first time in a relationship and in any kind of,
22:32whether it's friends or whatever, I feel like what I, who I am matters. Yeah. What I do makes
22:37a difference. And I learned how to accept compliments. Like I would always say, oh,
22:45you're great. I'd be like, nah, I suck. I'm a piece of shit. You know? But, but one of the things I
22:48learned from her, yeah. Yeah. But one of the things I learned from her is like, you put that energy
22:52out there. Yeah. You, that's what you are going to be. Yeah. And I'm like,
22:56oh shit. Okay. So like when you said, you know, you're considered a legend here. Yeah.
23:01I'm like, fuck yeah, I am. Fuck yeah. I'll take it. I'll take it. It's okay for that. It's not
23:06leading with ego. It's leading with appreciation and love for the people who believe in me, who,
23:11who I've helped along the years over decades of this. And there's something to be said for that.
23:17Right. And I'm not even scratching. I think I just scratched the surface of where I want to be.
23:21Yeah. You know, I feel like I actually, I'm doing okay. Um, and a lot of that has to do with my
23:26relationship with her. I love that we have our work ethic together, our life together, our growth
23:31together. Um, we balance each other and that's a pretty cool thing. So everything else falls into
23:37place. Right. When I, I'm not chasing anything, I'm chasing her always because she's cute, but it's
23:44always, it's always those moments where, where you're like, is this okay? And she comes in like,
23:49yeah, that's where you need to be. Okay. All right, cool. I can do that. You know, when I was doing
23:54the, when I was getting ready to do the keynote yesterday, I wasn't nervous to talk in front of
23:58people. I just wanted to make sure that I had the impact. Yes. This morning, I got a bunch of
24:03messages from people who were in attendance. Awesome. Like, holy shit. That was, it wasn't about
24:07anything, but what I needed to hear. Yeah. I needed someone to tell me it's okay to be okay with yourself. And I
24:13didn't realize how important that is, how, how we get so lost in our stuff. Right. So lost in our
24:20stuff. So fucked up and like, you know, then we forget about the road that we're on. Yeah. Right.
24:25We get pulled this way or that way. Get yourself centered again, pull yourself back into the middle
24:29and then you can achieve more. It may take you a little bit longer to get there, but you're going to
24:33get more out of it than trying to hit it fast and furious. You know, you can only do what you can do.
24:38Right. You can't change second opinion. Right. Everyone's got an opinion about something about
24:43whether it's political or religious or whatever it is. If you center yourself and you say, I don't
24:48care what you think. Yep. You become unfuckable, right? Absolutely. I am the most unfuckable
24:54with person because I don't care what you think about me. Yep. It's okay. You can have an opinion.
24:58I know what's wrong and right. Yeah. I know my, I know my why. I know where I've made mistakes.
25:02I know how to be better. Right. I have a tattoo here. That's I am one. It's a, it's for being an
25:09indestructible master of one. Yes. So I'm responsible for everything I do, everything I say, you know,
25:14it's like the old saying, you know, you point a finger at somebody got three pointing back at you.
25:17Yep. Right. So I live by that and I love by that and I grow by that and I'm not afraid to make mistakes
25:23and I'm not afraid of what my past was. Like it is what it is. It doesn't define me today. It's built me to who I am today. Yep.
25:31It's having a conversation with an Andrew Fisella or, you know, a Tim Grover. Yep.
25:35Or, or Gary Vaynerchuk. Right. So, you know, all these people who are these monsters in the world. Monsters.
25:41They're like, Hey, like I was at, um, um, Gary Vaynerchuk did this night, uh, nine, two K at one of
25:47his book signings, book shows. So I'm in the front of the audience with my buddy, George. Yep.
25:51And he's on stage and he's talking. He's like, it's like, you know, if I wanted to open a restaurant,
25:56I'm not going to fucking do that. I'm going to go to my buddy, Chef Eric over here.
25:59George looks at me. He's like, I go, yeah, we're, we're, we're friendly.
26:04That's amazing. And it was like one of those moments.
26:05That's awesome. That's really cool.
26:06So the story with him is my restaurant, one of my restaurants in Jersey, he talks about the wine cellar
26:11and my restaurant, his wine store next to each other. Stop it.
26:15Had no idea. Yeah.
26:16Get out of here.
26:16Yeah.
26:17No way.
26:17Yeah. I had no idea.
26:18Really?
26:18Yeah. It's your Paragon still there. The wine.
26:21Wine library.
26:21Yeah.
26:22So it's wild.
26:23Yeah.
26:23It's a wild.
26:24So he talks about going to the basement for the ice.
26:26Yeah.
26:26We shared that ice machine.
26:27No way.
26:28Yeah. Same space, same building.
26:30His uncle had taken over when Sasha and him left.
26:32It's just a small world, right?
26:34Wow.
26:34Yeah.
26:34So it's an interesting story.
26:36So he's talking about, I'm going, wait, you're, you're, that's you.
26:39That's you.
26:40And the first time I saw him was back in 2008 in Vegas.
26:42I walked in.
26:43Cause I don't know how to stand still.
26:45I walked into, he was doing this tech conference and he's on stage and he's like,
26:50fuck this.
26:51And I'm like, Ooh, he speaks my language.
26:53I'm like, I gotta stand here and watch.
26:54And the guy's like, uh, you're supposed to be here.
26:56I'm like, I got a bet for his conference.
26:59It was next door.
27:00I'm like, is it okay if I just stand here?
27:01He's like, I just stay there.
27:02So he starts talking about smurfing it up.
27:04He's like, I don't care what you do.
27:05Love what you do.
27:06If you like fucking smurfs, smurf that shit up.
27:07And I was like, I love this guy.
27:09This is my guy.
27:09So it became, it became a funny relationship and he's an awesome dude.
27:13Like, like Andy's a great dude.
27:15And, and you know, Tim, I mean, just to be in his little sphere, like he's a guy, you
27:21know?
27:22Um, but as you grow, you learn, like I was never, um, uh, what's the guy's name?
27:27Um, big speaker, big tall guy, big guy.
27:31Um, Tony Robbins.
27:32So I wasn't a big fan because I know people who were followers and it was like a culty
27:38type weird shit.
27:39So I stayed away from it.
27:41But, um, Jordan Peterson had him on his podcast and I'm a big Peterson.
27:46Like, I love that.
27:47I love his philosophy, his thought process.
27:49I learned so much about learning from him, like, you know, paying attention to stuff.
27:54And he was on his podcast and I'm like, Tony Robbins is a good dude.
27:58Like he's kind of shit together.
28:00Like, all right.
28:01So I started diving deeper into the guy and I'm like, I want to hang out with him.
28:05Yeah.
28:06I just want to like bleed into his brain because it was so amazing to learn from someone you
28:10never thought you could learn from.
28:12Correct.
28:13I'm not the rah, rah guy.
28:14Yeah.
28:15Like, but I want to get the message out.
28:17Yep.
28:17And, and his approach gave my approach, a different style, a different way of thinking,
28:23a different, uh, uh, uh, openness, you know?
28:26And, and maybe some people need that his way more than me.
28:31But it's little pieces, right?
28:32Yeah.
28:32You learn from everybody.
28:33Absolutely.
28:34Everybody.
28:34If you're open to it, you learn from everybody.
28:36Yep.
28:36I had one of my, one of my cold side girls.
28:38I said, make a dish, a dessert, anything you want.
28:40She made us tres leche cake.
28:42It was fucking phenomenal.
28:43Phenomenal.
28:43It was amazing.
28:44I'm like, we're putting this on the menu.
28:45Yeah.
28:45She's like, really?
28:46She started crying.
28:46Amazing.
28:47I'm like, I don't care.
28:48I'm like, oh, you guys, you guys can make the menu.
28:49I don't have to do anything.
28:50My life is good.
28:51Yeah.
28:51And you know, some of them are shy.
28:53They're afraid of rejection, but she, we put it out there.
28:56Awesome.
28:56People are loving it.
28:57So if you give people space, right?
28:59Give them the opportunity.
29:00They're going to shine.
29:01Absolutely.
29:01If they're capable of shining.
29:03Sometimes you got to push them a little more.
29:04Like my sous chef Boris.
29:06It didn't take much for me to push him.
29:08He jumped in.
29:09He is me.
29:09Yes.
29:10It's wild.
29:10It's wild.
29:11You found him.
29:12Yeah.
29:12It is wild because there are times I'm like, I always ask for his, um, his input.
29:18Yeah.
29:18I'm doing a dish.
29:18I'm doing something.
29:19I'm like, what do you think?
29:20He's like, he's like, ah, what if you did it on this and that?
29:25I'm like, that's a great idea.
29:26It's ours.
29:26Try it out.
29:27You know, like you, you do that for people.
29:28Like I, I taught him how to do a lot.
29:30Like he's butchering.
29:31Yeah.
29:31Like it took him forever to clean a salmon.
29:33I'm like, dude, I could do 10 salmon in the time it takes you to do one.
29:37Watch the clock.
29:38Watch the clock.
29:39Yeah.
29:39When you're doing it.
29:39Every time you do one, shorter, shorter, shorter, shorter period of time.
29:45Yeah.
29:45And he got it.
29:45He finally made sense to him.
29:47Because he thought I was just being a dick then.
29:48I wasn't.
29:48I mean, I was.
29:49I was, but you're pushing.
29:51Yeah.
29:51I wanted to push it.
29:52Yeah.
29:53And he got it.
29:53Now he's doing faster than me.
29:55I'm like, good.
29:55You got it.
29:56I could go home.
29:57What have you learned about writing cookbooks?
30:00Don't write a cookbook.
30:01Don't write a cookbook.
30:02Don't write a cookbook.
30:03Like it is the biggest nightmare.
30:05What is the nightmare?
30:06Tell me the nightmare.
30:07I mean, we believe in omni-channel storytelling.
30:09I have, I have done.
30:10This is my fork and good.
30:12Fork and good.
30:13It's my fourth cookbook.
30:14Fourth cookbook.
30:15Fourth cookbook.
30:16So it started out actually Cater Source.
30:18I did my first cookbook with them.
30:19Cool.
30:2118 years ago called stick it, spoon it, put it in a glass.
30:24I don't want to stick it, spoon it, shove it in your ass.
30:26Yeah.
30:26I got in trouble for saying that on stage.
30:28Mike Roman wasn't too happy.
30:30But I, um.
30:31They keep inviting you back.
30:32I know.
30:33I mean, it says something.
30:34It says something.
30:34They keep telling you not, not to say things yet.
30:36They give you a microphone.
30:37Yeah, I know.
30:38Why would you, it's your fault, not mine.
30:40Not mine, right?
30:41So the, uh, so the book came out.
30:43I was really geared towards the, the chef.
30:45Yep.
30:45Right.
30:45Cause a molecular, lots of really cool things.
30:47Um, so that was easy process.
30:50I did the majority of the photography cause I'm the son of the photographer with them.
30:54Um, and then we burned this guy Lou Manor in to help me out and finish it.
30:58It was great.
30:59Yep.
31:00Second book, uh, stick, uh, uh, small bites, big flavors.
31:03I had a publisher for that one.
31:04Um, great book, uh, my old PR company, uh, happened to be called fire it up.
31:09Yep.
31:09Synergy.
31:10Um, cause that's my tagline.
31:11Yeah, yeah, yeah.
31:12Um, I had to rewrite recipes a lot because I was talking to the public, right?
31:18It's different when talking to a chef or someone in the industry, they get what a half pan is.
31:22Mom at home doesn't have any fucking clue.
31:24So what are you talking about?
31:25Chrissy, who is part of the program, helped me rewrite it, do it right.
31:28Yeah.
31:28Make it right.
31:29Uh, my buddy, uh, Tony helped me with the photography on that.
31:33And I did some pictures as well.
31:35Then burgers, bowls and jars.
31:36So that was easy.
31:37Yep.
31:38First two, really easy.
31:39Second one, I decided to publish it myself.
31:42Of course.
31:43Don't ever do that.
31:43Yeah.
31:44It's a different business.
31:45Oh my God.
31:45It's a business.
31:47It's literally another company.
31:48So we printed 40, I, so I went to China, had to printed 16 bucks a click,
31:5440,000 of them through the math.
31:55Come on.
31:56Now I got to store them, right?
31:58Now I got to sell them.
31:58And I sold them for, I think 35 bucks a click.
32:01Yeah.
32:01I sold it out.
32:02Yeah.
32:02Great.
32:02Made the money.
32:03But you know, I have a storage space.
32:05I have this, I have that.
32:06It was a nightmare.
32:06Yeah.
32:07So, okay.
32:07I'll never do that again.
32:09Do the photography on that.
32:11Don't self publish.
32:12Oh my God.
32:12Don't self publish.
32:13So this book.
32:14Don't self publish.
32:15This fucking book.
32:16I decided that I wanted to find a, a quote, easy way to do it.
32:20Yes.
32:21So I went through, uh, uh, KD Amazon publishing.
32:24Yep.
32:28Not easy.
32:30I hate this fucking book.
32:31No, I shouldn't say that.
32:32I love the book.
32:33I love the book.
32:34I love the content.
32:34I did all the pictures.
32:35That's what we do.
32:36All the book.
32:36We come here for the honesty.
32:38So I did it with them.
32:39Yeah.
32:39And they have a company that, that supposed to organize it and to blah, blah, blah, and edit
32:46it and blah, blah, blah.
32:48And then they send it to KD, uh, uh, um, Ingram spark, which is a, a printing, uh, company that,
32:56you know, sends it to all the different venues and all the different websites.
32:59Right.
33:00Well, there was a miscommunication.
33:02They put the wrong ISBN number.
33:04They printed out X amount.
33:06Come on.
33:06And then they shipped them.
33:10And then they, they rejected the book.
33:13Come on.
33:14Gets worse.
33:16When I gave them the final manuscript for the book, I extracted about 20 recipes from
33:22it.
33:22Yeah.
33:22Right.
33:23I extracted those recipes.
33:24They never, they extracted them from the book.
33:26They never took them out of the table of contents.
33:28Come on.
33:29That's even worse.
33:30Even worse.
33:30Even worse.
33:31So now I'm getting people, now I'm getting people calling me up going,
33:34Hey, where's this recipe?
33:35Where's that recipe?
33:36I'm like, what are you talking about?
33:37Yeah.
33:38And I realized what they did.
33:39So they had to reprint it.
33:40They put everything on hold.
33:42I had people wanting, I, I'm doing TV left and right.
33:45Come on.
33:45I'm doing all this press.
33:46I'm doing all this stuff and people can't buy the fucking book.
33:50I'm losing my mind.
33:51Deb's like, you're going to figure it out.
33:53Up to right before the conference, they finally got it out.
33:57Thank God the bookstore was able to get them, but I wanted to bring it.
33:59Is this the right book?
34:00This is the right book.
34:00So I wanted to bring an extra couple of copies in case they ran out.
34:03Yeah.
34:03Which they already did, which is cool, but I had copies.
34:07So I ordered 10 more books two weeks ago.
34:11Yeah.
34:11They don't send it out.
34:12The guy messages me, he goes, Hey, do you still want those books?
34:15I'm like, yeah.
34:16He sends me a quote for them, right?
34:20Basically $24 a book, 10 bucks, $24 plus the, plus the shipping, which is $7 and something.
34:26I'm like, yeah, ship it out overnight.
34:30The shipping was almost $300.
34:32Come on.
34:34Yeah.
34:34It just, it just one thing, one thing after the other.
34:37I'm like, you know, I said to Deb, I'm like, I'm not fucking doing that.
34:39Another book again on my own.
34:41Someone wants to hire, someone wants to pay me out and I'm working on my autobiography.
34:45Yeah.
34:45So that will be a lot easier than this because it's words.
34:49Awesome.
34:50So that'll be out hopefully by the end of this year, by Christmas.
34:52Amazing.
34:53It's a, it's a challenge because you're talking about yourself and it's, I don't mind sharing
34:57the stories, but when I'm writing it and it's like, you're talking about yourself in it.
35:02Yeah.
35:02Um, it's weird.
35:04Weird.
35:04It's just weird.
35:05Like I'm like, you know, it's like here I was, you know, I was 12 years old, you know,
35:10riding on top of the D train of Sheepshead Bay and one of my buddies fell off and got electrocuted.
35:14Like, you know, shit like that.
35:16It's like weird to talk about it, but it's, it's stuff that happened in life, you know,
35:20and you share all the ugly, but you also share the good stuff.
35:23Yep.
35:23Um, you share the beautiful, you share the awards, you share all the accolades, all that
35:27stuff, which means nothing.
35:29But since I'm involved, it's kind of cool to look back and go, that was a cool moment.
35:33Yeah.
35:33That was pretty cool.
35:34Yeah.
35:34No one ever achieved, I achieved that.
35:37I did this, you know, it's like, it's like the art of catering food.
35:40Yeah.
35:41You know, I created what was called cater arts, you know?
35:43So that was cool to see it come to this level.
35:46Yes.
35:46And to see people enjoy it and get educated and be part of something big.
35:51It's an amazing thing.
35:52But yeah, I would never publish my own book again.
35:54I would sooner punch myself in the face with a mallet than that.
35:59Um, but it's a great book.
36:01And you know, um, the woman who did the forward, Kathy Fang, she has a TV show, House of Fang.
36:06Yep.
36:06Um, they have a, they have a restaurant in, in, um, California.
36:12And I met her being on, uh, Alex versus America.
36:15Yeah.
36:16I met a bunch of, you know, people that I know, David Burke, Manit Chauhan.
36:19She actually did the forward for burgers, bowls and jars.
36:22So, you know, being a judge, she's amazing.
36:24Like she, you want to talk about an authentic, amazing person, no ego, pure, beautiful human
36:30being.
36:31I had a customer of mine who happened to be from India.
36:33And she's like, I don't like that Manit woman.
36:36I'm like, why?
36:36She's like, oh, she seems full of herself.
36:38I go, that is completely opposite of what she is.
36:41She's amazing.
36:42So the next time she came in, so I texted Manit.
36:44I'm like, Hey, can you do me a favor?
36:46Can I FaceTime you with a hater if you don't mind?
36:49She's like, sure.
36:51So they came in and I'm like, Hey, so good to see you.
36:54I'm like, hold on a second.
36:56I'm like, hi Manit.
36:57I want you to meet.
36:58And she took the phone.
36:58She was like, oh my God.
36:59Now she's a big fan.
37:00Yeah.
37:01Like, you know, when you meet people like that, like Scott Conant, amazing guy,
37:04you know, all these people, um, you know, Mark Murphy, all those guys from the
37:08Food Network, they're great.
37:10You know, you get like anybody else in any other industry, you get people who you just,
37:13you don't jive with, you don't, but what do you do to overcome that?
37:17Correct.
37:17You know, they could be the asshole, but what are you going to do to be, make them
37:20love you and be happy and get to know you and to see that, you know, they don't have to be
37:24that thing that they think they are.
37:26You know, there's, there's one or two I've run into it.
37:28I don't care that you're on TV.
37:30It's not impressive.
37:31It's not a big deal.
37:32It's like athletes.
37:33Like, you know, at one point I was a, I was a regional chef Aramark.
37:36Yeah.
37:36So I got to see baseball players, football players, hockey players.
37:39Yep.
37:39You know, all these great, amazing sports people.
37:45Most of them are amazing.
37:46Sometimes you get an ego.
37:47Yep.
37:48You know, just like the metal world.
37:49I got my, my buddy, Morgan Rose is the drummer for a band called Seven Dust.
37:52Yeah.
37:52Well, from them, I got to meet, you know, so many other people like, like anthrax.
37:57I've been a fan of this forever.
37:58I got to do the record release party.
38:00Cool.
38:00You know, and they were all great.
38:01But one of them and, and, you know, my, my buddy and I have a, I have a saying and, and
38:07it's internally, but like, you know, you meet someone who you saw since 84 at Lemoore's in
38:12Brooklyn.
38:12And like, you're like, I love their music.
38:14Yeah.
38:14I'm a fan, right?
38:15I'm not a fan boy, but I'm a fan.
38:17And you get to meet them and you're like, wow, you're a complete asshole.
38:19Right.
38:20Like your ego is so, but you don't matter.
38:22You know that?
38:22Like your fans matter.
38:23So when someone stops me, they see me on TV and they're like, Hey, can I get a picture
38:27with you?
38:27I'm like, you picture with me?
38:29Fucking yeah.
38:29Let's do this.
38:30Let's fire that up.
38:31So it's like you enjoy it and you make it enjoyable for people.
38:34You're sharing the stories and you listen, you genuinely listen to what they have to say,
38:37because maybe there's a way that you can help them.
38:39I had people that was doing the book signing.
38:41They were sharing their story and I was deep into listening.
38:44So I'm going to remember that person, he or she, for what they did and what they said.
38:47And how are you?
38:48Where are you?
38:49What can I do for you?
38:50You know, it's about, it's about paying it forward, about sharing those things.
38:53Because most people don't have the opportunities that I've had.
38:56I've had massive opportunities.
38:57What lessons, tell me something you'll never do again in the restaurant business.
39:02Never again.
39:08There's a lot that I would never do.
39:10So I started doing, I started doing YouTube content about things because I was live streaming
39:16with my team, you know, our Cali barbecue team, who's running the restaurants now.
39:20While I'm here.
39:20But I was live streaming.
39:21I had a bunch of team members.
39:22Like Eric, my general manager got on and Steven, our catering manager.
39:26And we started talking about, Oh, what are we never going to do?
39:28And I forgot how many things I've buried in the back of my head.
39:33Oh, sure.
39:33Of like, holy shit.
39:34Like, did we seriously think we could turn our restaurant into a nightclub and move chairs
39:38and bring in a DJ?
39:39Like, what a terrible fucking idea that was.
39:42What's something you'll never do again?
39:43I will never trust a plumber again.
39:48Yeah.
39:48So we built one of my restaurants out and however we got hooked up with this plumber was like,
39:55holy shit.
39:56Like, do you trade him a bar tab?
39:57I like, so here it might want to, in the kitchen, in this one specific kitchen, there's
40:04a hand sink by the cold side.
40:05Yeah.
40:05It only gives hot water.
40:07And I mean, like, burning hot water, right?
40:09So every plumber comes in, like, oh, you got to change the mixer.
40:14I'm like, it's not the mixer.
40:15No, no, it's the mixer.
40:16They change it.
40:17Oh, that's weird.
40:18Yeah.
40:19One guy came in.
40:20He's like, you don't need a plumber.
40:22You need a priest.
40:25He's like, what's happened here?
40:26It's probably under.
40:27You need an exorcism.
40:28Yeah.
40:28It's inside of the concrete.
40:30In order for us to do it, we'll have to drill the whole thing.
40:31I'm like, fuck it.
40:32Everyone gets burnt.
40:33Everyone gets burnt.
40:33I'm like, everyone gets burnt.
40:34That's it.
40:34Everyone, do you touch this thing?
40:35You're going to burn.
40:36I don't care.
40:37You know, but it's like you trust people to do the job.
40:41Yeah.
40:41But now, I don't trust anyone to do anything as far as that goes.
40:45Like, I want to see it.
40:47Before you close that up, I want to see it.
40:49Yeah.
40:49But it's like anything else.
40:50You know, you trust but verify.
40:52I think that you get into business with people that you want to believe in.
40:58And if they don't believe in you or if they don't,
41:02if what they share at the beginning is not what they really are,
41:05you got to make a choice.
41:06Either live it or kill it.
41:08Yeah.
41:08You know, I've killed a bunch of things.
41:10For sure.
41:11I may be the biggest pain in the ass in the universe, but I get the shit done.
41:14Nobody ever, no one will ever outwork me.
41:17I don't care what industry you're in.
41:19No one will ever work at the pace of me.
41:21No one will ever outwork me.
41:23It's just a fucking fact.
41:24Not Andy.
41:25Yeah.
41:25Not this guy.
41:26Not that guy.
41:27No one will ever out fucking work me.
41:29They'd be smarter than me.
41:30Yeah.
41:30But no one will ever outwork out ethic me.
41:33Because when you've done it for so long, it's just in your DNA.
41:37It's just your life.
41:38It's like I can hit, hit, hit, and never think twice about it.
41:41People are like, why the fuck did you just do that?
41:43Yeah.
41:43It's because I know.
41:44It's because I've done it.
41:45Because I failed massively.
41:47I had the most epic failures in the universe.
41:49I lost everything.
41:51And from that, I learned.
41:52That's right.
41:52But yeah.
41:53So what wouldn't I do?
41:54There's a lot that I wouldn't.
41:55I've got to write a book.
41:56It's a big list.
41:56It's a big book.
41:58There's more things that I did wrong than right.
42:00Yeah.
42:00But the things I did right, pretty fucking awesome.
42:02Amazing.
42:03Well, if you guys are watching this, we want you to be on the show.
42:05We have a Rising Tides live show that we do every Wednesday, every Friday, 10 a.m. Pacific time.
42:10You can go to betheshow.media slash Rising Tides, and you can be a guest.
42:15We want to hear from you if you're a hospitality professional, restaurateur, caterer, if you're
42:19in technology, this show is for you.
42:22Chef Eric, where's the best place for people to keep in touch with you?
42:25On Instagram, at Chef Eric L.
42:27Yep.
42:27At Chef Eric L.
42:28We're going to put links in there.
42:29Restaurants.
42:30Tell me what other restaurants you're opening.
42:31317 Main Street, Vico.
42:33If you go on my website, ChefEricL.com, all the things are linked in there.
42:37Amazing.
42:38Perfect.
42:38If you guys want to keep in touch with me, it's at Sean P.
42:41Walchef, S-H-A-W-N, P-W-A-L-C-H-E-F.
42:44I'm weirdly available.
42:46We care about you guys.
42:47Please subscribe.
42:47Please share this episode.
42:49And as always, stay curious, get involved, and don't be afraid to ask for help.
42:52We'll catch you guys next show.
42:56Thank you for listening to Restaurant Influencers.
42:58If you want to get in touch with me, I am weirdly available at Sean P.
43:02Walchef, S-H-A-W-N, P-W-A-L-C-H-E-F.
43:07Cali Barbecue Media has other shows.
43:10You can check out Digital Hospitality.
43:12We've been doing that show since 2017.
43:14We also just launched a show, Season 2, Family Style, on YouTube with Toast.
43:20And if you are a restaurant brand or a hospitality brand and you're looking to launch your own show,
43:26Cali Barbecue Media can help you.
43:28Recently, we just launched Room for Seconds with Greg Majewski.
43:33It is an incredible insight into leadership, into hospitality, into enterprise restaurants, and franchise-franchisee relationships.
43:43Take a look at Room for Seconds.
43:45And if you're ready to start a show, reach out to us.
43:48BeTheShow.media.
43:49We can't wait to work with you.