Latest / The Steve Harvey Morning Show / Gesine Prado, host of Food Network's hit series "Baked in Vermont," talks about following your dream

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Gesine Prado, host of Food Network's hit series "Baked in Vermont," talks about following your dream · The Steve Harvey Morning Show

0:00
Speaker 1: Sections. There we go. Welcome to money making Conversation. I
0:03
Speaker 1: am your host with Sean McDonald. I always tell people
0:06
Speaker 1: every time on this show to stop reading other people's
0:08
Speaker 1: success stores and start writing your own. And I always
0:11
Speaker 1: recommend people to leave with their gifts, their passions, and
0:14
Speaker 1: don't let your age, friends, family, or coworkers stop you
0:16
Speaker 1: from planning or living your dreams. Like you know, my
0:19
Speaker 1: interviews I have for the consumers, for the business entrepreneurs
0:22
Speaker 1: as well, bringing celebrity friends and CEOs, entrepreneurs and people
0:27
Speaker 1: would like to call industry decision makers. My next guest
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Speaker 1: is Jina Product. I haven't had on like two and
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Speaker 1: a half years, so we got a lot to catch
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Speaker 1: up with. She's the host of the Food Networks hit
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Speaker 1: series Baked in Vermont. You can catch all the episodes
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Speaker 1: of Baked in Vermont streaming on Disney Plus. Justina as
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Speaker 1: a pastry show, it can instruct a TV host successful author.
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Speaker 1: She's currently a judge on the Food Network show Best
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Speaker 1: Baker in America. You hear that, y'all, That means that
0:54
Speaker 1: if you think you can bake, watch this show. You'll
0:57
Speaker 1: find out you can't bake and you need to just
1:00
Speaker 1: shut your mouth now when she is a film, when
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Speaker 1: you can find her back home and from off where
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Speaker 1: she hit right now, looking at that the fireplace right
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Speaker 1: there where she teaches students. I was supposed to be
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Speaker 1: one of those students going up there in the month
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Speaker 1: of January. She booted some people out of the class
1:14
Speaker 1: and then there's no storm hit now, so so I old.
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Speaker 1: So she she's up there doing her thing. And he's
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Speaker 1: a kitchen call Sugar Glide of kitchen, and she frequently
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Speaker 1: collaborates with my wife's favorite Flower, you know, Keen author Flower.
1:27
Speaker 1: She's on the show to talk about judging ten world
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Speaker 1: class bakers. They're battling out on the new season of
1:34
Speaker 1: Food Networks Best Baker in America. Season four is airing
1:38
Speaker 1: right now. He's working with the money making conversations again. Justina,
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Speaker 1: how you know? I'm you look fantastic, Justina, you look beautiful.
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Speaker 1: You really look amazing. Thank you. Um, it's time. I
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Speaker 1: think everybody's feeling good. But I see the fireplace back
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Speaker 1: there now. Your spring may be a little bit different
1:58
Speaker 1: than my spring. Right that's it's humming behind you. It
2:03
Speaker 1: is genuinely cold today, but I'm hoping, you know it
2:06
Speaker 1: goes back and forth. It'll get warmer, it'll get there cool.
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Speaker 1: Now when when we look at the first of all,
2:12
Speaker 1: I want to talk about the school that you have
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Speaker 1: that you teach now you ever and I think you
2:18
Speaker 1: have to drive a little bit outside of Burlington to
2:20
Speaker 1: get your location right. Yes, yes, we're we're about We're
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Speaker 1: kind of in the middle of the state, so about
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Speaker 1: an hour away from Burlington. Um, we're actually really close
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Speaker 1: to New Hampshire. It's weird where we are, but we
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Speaker 1: love it. Yeah, it's awesome. And so what prompted you
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Speaker 1: to do with school? What prompted the naz on TV?
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Speaker 1: So it's even more popular, But it all starts with
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Speaker 1: a dream. What prompted you to follow through in your
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Speaker 1: dream to create the school? Well, I had had a
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Speaker 1: pastry shop and I was working from three am to
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Speaker 1: seven pm every day and that it was successful, but
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Speaker 1: I like sleep too much and we could never leave
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Speaker 1: because it was small town Vermont. It's really hard to get, um,
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Speaker 1: the same amount of skill in baking to have someone
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Speaker 1: there when I leave. So, um, we stopped that and
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Speaker 1: I realized afterwards I was asked to teach it. King
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Speaker 1: Arthur Flower some master classes there, and then I started
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Speaker 1: teaching online for Crafty and then at Stonewall Kitchen, and
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Speaker 1: I loved doing that part. I loved imparting my knowledge
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Speaker 1: to people because I was the kind of baker that
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Speaker 1: I've had professional um learning and baking, but when I
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Speaker 1: started out, I didn't. I was a home baker. I
3:44
Speaker 1: taught myself and so I knew how to talk to
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Speaker 1: people who were trying to figure things out at home.
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Speaker 1: So if they read a professional book, they couldn't quite
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Speaker 1: understand what was going on or what that mistakement. And
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Speaker 1: so that was brought me so much joy to kind
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Speaker 1: of share the secrets that I had learned from my mistakes. Well,
4:05
Speaker 1: you know, it's really interesting. I'm about to launch. I'm
4:07
Speaker 1: just bragging a little bit here. Just you know, I'm
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Speaker 1: about to launch my own cooking baking shows called Russenge Kitchen.
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Speaker 1: It's gonna have been launching in the joy by two
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Speaker 1: million homeowners who are gonna get to watch me every Thursday.
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Speaker 1: And but I'm just I'm just a guy who figured
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Speaker 1: it out in the kitchen. You know, I've not been trained.
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Speaker 1: And you said that too. When when don't you get
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Speaker 1: the confidence that you could really do this because there
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Speaker 1: are a lot of naturally trained people in kitchens around
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Speaker 1: this country, but don't take it to the next level.
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Speaker 1: What pushed you to believe that you could take it
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Speaker 1: to the next level? Well, um, I when I when
4:40
Speaker 1: I was asked to Arthur Flower, I thought, well, I'm
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Speaker 1: a professional baker now. Uh. But I wasn't quite sure
4:47
Speaker 1: that I had the skills to impart that knowledge. But
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Speaker 1: I thought it was worth trying, and they I thought
4:56
Speaker 1: I had done such a good job that they kept
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Speaker 1: asking me back, and so more I taught, the more
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Speaker 1: I was like, oh, not only do I enjoy this,
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Speaker 1: but I'm really good at this. And then my husband
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Speaker 1: actually was I was teaching at Stonewall Kitchen and Maine,
5:10
Speaker 1: and my husband was picking me up, and so he
5:13
Speaker 1: walked in on the back of the class, kind of
5:16
Speaker 1: towards the end, and he said to me after class,
5:18
Speaker 1: he goes, You're amazing at this. You need to be
5:21
Speaker 1: doing this all the time. And that was the impetus
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Speaker 1: for opening the school. Um. I'm also I've also trained
5:30
Speaker 1: I feel like my whole life for this, and I
5:33
Speaker 1: am one of those people that I believe that if
5:35
Speaker 1: you're not learning, then you're not living, and so I
5:39
Speaker 1: spend a lot of time uh kind of consulting with
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Speaker 1: kind of the masters of the craft and um honing
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Speaker 1: my skills all the time in chocolate work and sugar work,
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Speaker 1: in bread and in viennoissurie and lamination like these are
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Speaker 1: the things that I'm an expert at it, but always
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Speaker 1: find joy and learning more about the things that I
6:03
Speaker 1: think I know everything about. And then you learn something
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Speaker 1: new and you're like, ah, that's so great. I have
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Speaker 1: a new I have a new little bit of knowledge
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Speaker 1: that I can work with. Well, you know, I think
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Speaker 1: that when you're hosting a show and you're in you're
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Speaker 1: around world class bakers, that always there's a learning curve too,
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Speaker 1: because they're gonna do some things that have techniques they
6:21
Speaker 1: kind of like like you go, wow, I would have
6:23
Speaker 1: never done it that way. What was the judge in
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Speaker 1: this show? And it's already premiered on the Food Network
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Speaker 1: and there's ten of the best around the country. What
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Speaker 1: did you learn the most about yourself? And what did
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Speaker 1: you learn about watching people use other different making techniques
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Speaker 1: that you may not use or consider. Well, I think
6:41
Speaker 1: they didn't use anything that I don't use. But so
6:44
Speaker 1: what was really interesting is seeing very young people, uh
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Speaker 1: use techniques that they were inspired by from their grandmother.
6:52
Speaker 1: So in a pastry kitchen, we usually use a lot
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Speaker 1: of very high tech equipment. We have very the skill
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Speaker 1: level is really high. Like in chocolate work, it's a
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Speaker 1: lot of science and and and it's it's almost like
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Speaker 1: you're a master builder. You have to know these really
7:05
Speaker 1: amazing things. But it was so lovely to see such
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Speaker 1: a young person coming in and being the most inspired
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Speaker 1: by her grandmother's baking. And that made me so happy
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Speaker 1: to see her kind of create these really wonderful things
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Speaker 1: that used her really like high salute and pastry skills,
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Speaker 1: but you could just feel her grandma's love and everything
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Speaker 1: that she did. That's amazing. Not call the Hall is
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Speaker 1: the host, you know, and uh and she's one of
7:34
Speaker 1: my favorite people because she's funny. And so when when
7:37
Speaker 1: call the Hall is going to host them because she's
7:39
Speaker 1: bigger than life. She's a former model and so she's
7:42
Speaker 1: she's articulate, she she's she is really authentic, I like
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Speaker 1: to say, because when you walk in the room, you're
7:48
Speaker 1: gonna get call of Hall. But she's funny. What was
7:51
Speaker 1: it like working with her. You work with it before,
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Speaker 1: of course, but what was it like working with this
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Speaker 1: particular show because there's a lot on the line, because
7:57
Speaker 1: you have reputations, you have people competing for twenty and
8:01
Speaker 1: his ten of them talk about that. Uh, Carla. I
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Speaker 1: met Carla years ago and you can't not fall in
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Speaker 1: love with her when you meet her. But you also
8:14
Speaker 1: know that it's the same for everyone. That you're not
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Speaker 1: special because everyone loves her. She's just as great with
8:22
Speaker 1: everyone around her. I think what is so special about her,
8:27
Speaker 1: aside from the fact that she's so funny, she's so smart,
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Speaker 1: she's so beautiful, uh, and she's so good at what
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Speaker 1: she does, is that she makes everyone feel as if
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Speaker 1: they're special and they're talented, and it's it's so great
8:41
Speaker 1: to be with someone who we both share such a
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Speaker 1: huge respect for the Bakers, um, for others around us,
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Speaker 1: and for the crew that's working to make everything happen.
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Speaker 1: Uh and so and so Jason the other judge as well.
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Speaker 1: We both were very similar and how we felt about
9:02
Speaker 1: making everybody happy around us and letting them know that
9:05
Speaker 1: we respected everything that they were doing. Um. But she's
9:10
Speaker 1: just I can't say enough wonderful things about her because
9:13
Speaker 1: she is one of those truly extraordinary human beings. She's
9:16
Speaker 1: like one in a million. And I would spend a
9:20
Speaker 1: lot of time just telling her how amazing she was,
9:23
Speaker 1: because I was in awe of how she's so great
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Speaker 1: at hosting and being funny and natural and giving and
9:34
Speaker 1: and sometimes just a little you know, she knows how
9:37
Speaker 1: to like go after people and it's not mean, but
9:41
Speaker 1: she's messing with them and it's just she's just got
9:43
Speaker 1: the best way about her. And then she's on top
9:45
Speaker 1: of all of that, she's amazing chef. So it's really
9:47
Speaker 1: not fair, but you can't. You love her so much
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Speaker 1: that you don't matter that she's better at you at
9:52
Speaker 1: every time. So well, you know to think, first of all,
9:55
Speaker 1: you are fantastic, though this is you call out be
9:58
Speaker 1: interviewed on a hard time, but we talk about you.
10:00
Speaker 1: I'll just mentioned referencing callor because she is amazing if
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Speaker 1: what she does, but you're amazing at what you do
10:05
Speaker 1: because of the fact you you make it seem so natural.
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Speaker 1: That's gonna be honest about this. And when you put
10:10
Speaker 1: into a judging environment. You kind of talked about it
10:12
Speaker 1: when you was talking about Jason, because you know, you're
10:16
Speaker 1: judging people's talents, they're putting in a pressure situation, they've
10:19
Speaker 1: got time restraints put on it, and then they're giving
10:22
Speaker 1: a theme tied to because each episode has a theme
10:25
Speaker 1: tied to it. So when they invited you to come in,
10:27
Speaker 1: it's the four seasons there right now on the Food Network.
10:30
Speaker 1: You know, is the Best Baker in America challenge in
10:33
Speaker 1: world class bakers and you have their basically baking lives
10:38
Speaker 1: in your hands. How do you address that? It's really
10:42
Speaker 1: hard because you, first of all, of course, you have
10:45
Speaker 1: so much sympathy for them. It's totally not fair that
10:49
Speaker 1: bakers have restrictions on timing because that's not what bakers do.
10:55
Speaker 1: You usually have all the time in the world to work,
10:58
Speaker 1: and they're all incredibly talented. But what we did do
11:02
Speaker 1: is we we had priorities of our own. So when
11:06
Speaker 1: you give them a challenge, and this year we asked
11:09
Speaker 1: them to make kind of really traditional American regional desserts.
11:13
Speaker 1: So the challenge there was honoring that dessert, which is
11:18
Speaker 1: usually pretty homey, it's not like a very fancy thing, uh,
11:23
Speaker 1: and so keeping to the heart of that, but at
11:26
Speaker 1: the same time putting their own professional and personal spin
11:30
Speaker 1: on it, and so we had a way of judging
11:34
Speaker 1: them that wasn't just based on the fact that they
11:36
Speaker 1: were all incredibly talented. We were asking them to do
11:40
Speaker 1: something really specific, and sometimes it was easier to judge
11:45
Speaker 1: when they kind of ignored what the featured flavor was
11:49
Speaker 1: or what the actual dessert was that we were asking
11:51
Speaker 1: them to riff off of. But sometimes it was just
11:55
Speaker 1: incredibly hard because you don't want to tell someone that
11:59
Speaker 1: they're better there the other, and that's usually not the case.
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Speaker 1: to you by the AD Council. Welcome out. Well, you
14:03
Speaker 1: know I've had my bad days. I've thrown away stuff that.
14:07
Speaker 1: You know, every good idea doesn't end up to be
14:10
Speaker 1: a good idea in the kitchen. Now, let's talk about
14:12
Speaker 1: that premiere episode because it already is air okay, And
14:15
Speaker 1: it was and it was, like you said, it was regional.
14:17
Speaker 1: So they went to Kentucky. Now, I was gonna ask
14:20
Speaker 1: you this question prior to the show, did they tell
14:22
Speaker 1: you where they were going? And they left you in
14:24
Speaker 1: suspense as well as a judge. Um, we know generally
14:28
Speaker 1: what's going to what they're going to be doing, We
14:31
Speaker 1: know generally, Um, But everything is a surprise when it
14:35
Speaker 1: comes to what people are making. You have no idea
14:37
Speaker 1: what they'll come up with, which is what is so exciting.
14:40
Speaker 1: And you get to know the person through their choices
14:44
Speaker 1: that they make. Um and everyone, every one of them
14:48
Speaker 1: brought a part of their history to these things that
14:52
Speaker 1: they were making which made it so special. Well, you know,
14:55
Speaker 1: each episode baker Bus creates something elegant and delicious. We know,
14:59
Speaker 1: you know, it's like it's almost like you know, it's
15:01
Speaker 1: like getting in the car. It looks good, but you
15:03
Speaker 1: can't drive it. It's like if you make something are
15:05
Speaker 1: pretty dessert, is it edible? Is there? You go? Whoa
15:08
Speaker 1: are you spitting it out? And so that's that. That's
15:10
Speaker 1: the often times a challenge with that tab restriction, So
15:13
Speaker 1: is talent? Is tab restriction is the biggest challenge? Or
15:17
Speaker 1: being told what they're gonna make right before they start
15:21
Speaker 1: making it. What what do you think is the biggest challenge?
15:25
Speaker 1: Time restrictions are definitely I think by far the biggest
15:28
Speaker 1: challenge because a lot of times in the kitchen, when
15:31
Speaker 1: something goes wrong, you are getting you have enough backup
15:34
Speaker 1: time to start over again. But when you have a
15:37
Speaker 1: clock that's sticking and saying you have to put this
15:39
Speaker 1: in front of me as a dog, but it is
15:41
Speaker 1: in front of me or you're out right, just that pressure.
15:45
Speaker 1: Even so, it's the time, it's the pressure of the time,
15:49
Speaker 1: it's the pressure of the cameras. Of course, I mean
15:52
Speaker 1: that's a huge that's not a small thing, although they
15:55
Speaker 1: all handled it incredibly well and they're all like super
15:58
Speaker 1: charming and adorable. Um, yeah, the time has to be
16:02
Speaker 1: the thing. I think. The other thing too, is that
16:05
Speaker 1: sometimes when you think you've got a great idea in
16:08
Speaker 1: your head and you haven't really executed it before, that
16:12
Speaker 1: can be a big problem, you know, and watching the show,
16:17
Speaker 1: you know, and this apologize I cut you off because
16:19
Speaker 1: I had to thought about because I'm really into this
16:22
Speaker 1: whole judging because that's the part that scares me, you know,
16:26
Speaker 1: because I've been invited to come on some of these
16:28
Speaker 1: shows and I go, sure, you're not that good. You know,
16:30
Speaker 1: you're gonna get out there and somebody gonna ask you
16:32
Speaker 1: to make something. Your whole brain is gonna just freeze up.
16:35
Speaker 1: So I as a as a whole lot of admiration
16:38
Speaker 1: when I watched either whether they can cook or I
16:41
Speaker 1: would never go on Iron Chef. You'll never see your
16:43
Speaker 1: ball And this Muskia level is not even close to that.
16:46
Speaker 1: That's something else. That's another dimension. They're like aliens to
16:48
Speaker 1: me when I look at this show their challenges and
16:52
Speaker 1: that's what And then also you can get cut and
16:54
Speaker 1: then the least baker gets to go up again as
16:57
Speaker 1: a master Challenge. That's what I loved about the show
16:59
Speaker 1: is that it has layers in it, and I think
17:02
Speaker 1: that would also excite you. Is not just a straight
17:05
Speaker 1: here's your dessert and wail, but their their their levels
17:09
Speaker 1: in it. They'll allow you to compete and if you
17:11
Speaker 1: don't meet the requirements, you still can compete, So you
17:15
Speaker 1: don't just right, That's exactly and that's what it was
17:21
Speaker 1: Actually so much fun in that way too, and that
17:23
Speaker 1: you with Carla would always say, don't think of this
17:28
Speaker 1: second challenge as kind of that you're being punished. Think
17:32
Speaker 1: of it as a way to wow this again. Um.
17:36
Speaker 1: And the great thing too is that the people who
17:38
Speaker 1: were safe, the bakers who were safe, we're watching and
17:42
Speaker 1: cheering on the competitors who had to duke it out
17:45
Speaker 1: to see who was going home. And I think in
17:48
Speaker 1: that way you learn a lot about everyone and not
17:51
Speaker 1: just the people who are baking. And and what I
17:54
Speaker 1: love about it too is that so many of these
17:57
Speaker 1: shows are just so competitive. There's like there's just an
18:00
Speaker 1: edge to it. With any hearts. All of them became
18:05
Speaker 1: such good friends. They helped each other out, they admired
18:09
Speaker 1: each other's skills. They learned from each other, so everyone
18:14
Speaker 1: felt terribly when someone had to go home. It wasn't
18:19
Speaker 1: just the Usually the judges are the ones who were like,
18:22
Speaker 1: we feel terrible. Everyone was invested in everyone else, and
18:26
Speaker 1: I think it makes it so special and it makes
18:29
Speaker 1: the baking so much better. Well, you know the thing
18:31
Speaker 1: about it, here's what I love about it because I'm
18:33
Speaker 1: a Southern bar born in Houston, Texas, you know, living
18:37
Speaker 1: in Atlanta, Georgia. So you know, when you started talking
18:39
Speaker 1: about bacon pie, you talked talking about any type of
18:42
Speaker 1: there's a peach cobbler, sweep potato pie. That's that's my roots.
18:46
Speaker 1: But the thing about it is that you're allowing yourself
18:48
Speaker 1: to go around the country, like when you go down
18:49
Speaker 1: the Florida's Key Line pie, and then you go to
18:52
Speaker 1: different parts of the country. That had to be fun.
18:54
Speaker 1: You know. They just see these different regions which they rule.
18:57
Speaker 1: They do have signature desserts, they totally do, and there's
19:01
Speaker 1: some there's some that some of us had never heard
19:04
Speaker 1: of before, or we were we heard of and we
19:06
Speaker 1: didn't realize that this was like that state's dessert. Um.
19:11
Speaker 1: The other thing is that the first last the last episode.
19:15
Speaker 1: The first challenge was pie cake, and which was that
19:18
Speaker 1: Derby may Day pie but but baked into a cake.
19:23
Speaker 1: And if you think about it, at that point we
19:25
Speaker 1: had all the contests, all the contestants there, we hadn't
19:28
Speaker 1: eliminated anybody. That means we had to taste ten pieces
19:33
Speaker 1: of pie cake. We all felt so sick at the
19:39
Speaker 1: end of that day. It was crazy. We were looking
19:43
Speaker 1: at each other. We were like, at this point, somebody
19:45
Speaker 1: has to go home because we can't eat that much.
19:49
Speaker 1: You know. That's that's that's the that's I guess that's
19:52
Speaker 1: the the good part of being a judge. The bad
19:55
Speaker 1: point sometimes it's the sampling because you really have to
19:57
Speaker 1: sample it to give a good accurate because you don't
20:00
Speaker 1: really want to like take a little bit and not
20:02
Speaker 1: really get the full flavor. I'm not one of those
20:05
Speaker 1: people who's just like nibbling. First of all, it's disrespectful.
20:11
Speaker 1: The other thing, you you really don't get an idea
20:14
Speaker 1: of what it is a made and you really should.
20:17
Speaker 1: You have to take more than one bite because a
20:19
Speaker 1: lot of times there's a lot of different elements in
20:21
Speaker 1: a really big like pie cake and has the pie
20:24
Speaker 1: in the middle and cake everywhere else, and then the
20:26
Speaker 1: frosting on the ant side. You want to taste all
20:29
Speaker 1: of it. We all needed alka sultzer and a nap
20:34
Speaker 1: after that day, but we survived. We survived. There are
20:37
Speaker 1: a lot worse jobs because everybody's looking to the television
20:40
Speaker 1: world is looking at you, because you know, if it
20:42
Speaker 1: looks like you oversample somebody, and then you under sample
20:46
Speaker 1: somebody and it looks like his favoritism, So you're right,
20:50
Speaker 1: you have to commit absolutely, and you want to and
20:53
Speaker 1: you want to really give them every benefit of trying
20:57
Speaker 1: their dessert. And but that they all, I mean, I
21:01
Speaker 1: think that was an incredibly tough first challenge because baking
21:05
Speaker 1: a pie in a cake is just something that since
21:09
Speaker 1: they are such like elevated pastry chefs, that is such
21:12
Speaker 1: a not elevated thing. And so some of them were
21:16
Speaker 1: just frankly horrified that they But it's like, that's the
21:20
Speaker 1: challenge you gotta drive well, you know the beauty of
21:22
Speaker 1: this whole scenarios, ten of them. You're part of it
21:25
Speaker 1: along with Jason. Carla Hall is the host the Best
21:28
Speaker 1: Baker in America series right now is on the Food Network.
21:30
Speaker 1: But I want to before I leave, I got to
21:32
Speaker 1: talk about your class. You know, my goal is to
21:35
Speaker 1: get back in the class when you start registering for
21:38
Speaker 1: the class. I know COVID. You know people are getting vaccinated,
21:40
Speaker 1: so you can probably start registering for your class again. Correct,
21:44
Speaker 1: we aren't we we don't quite know yet via the
21:48
Speaker 1: State of Vermont because it's so small are classes and
21:51
Speaker 1: its hands on so like restaurants are starting to uh
21:56
Speaker 1: open up again to allow in person dying. But either way,
22:00
Speaker 1: we're thinking at the end of late summer, early fall,
22:04
Speaker 1: uh so everything. So I had there's no chance of saying, oh,
22:09
Speaker 1: we had to shut down again. I just wanted to
22:11
Speaker 1: be smooth, smooth books. And then we have some makeup
22:13
Speaker 1: classes too, because we had to shut down the school
22:15
Speaker 1: and people still were booked for classes. And so I
22:19
Speaker 1: want to bring all those people in who missed their
22:22
Speaker 1: class because of COVID, and I just I can't wait
22:25
Speaker 1: to see them end up getting new ovens for the
22:27
Speaker 1: for those schools. So what you know, what you know,
22:29
Speaker 1: it's really different. People have to understand that all oven
22:32
Speaker 1: can cook differently, heat differently than the new oven. Correct,
22:36
Speaker 1: getting getting well. I also wanted to have it's a
22:39
Speaker 1: new technology and these really special events, and I'm like,
22:42
Speaker 1: I just want I want the experience for all the
22:44
Speaker 1: students to be the best that it can be. And
22:47
Speaker 1: this way I'll be able to spend more time with
22:49
Speaker 1: students in less time looking at the oven and going
22:51
Speaker 1: what's going on in there? So now before we wrap,
22:54
Speaker 1: I just wanted to talk about what makes that Because
22:56
Speaker 1: Baked in Vermont is such a popular show and you
22:59
Speaker 1: cook class which start out your husband inspired, you're looking
23:02
Speaker 1: at the back of the room. You're not realizing you
23:04
Speaker 1: had all these gifted natural skills and you go, that's
23:06
Speaker 1: my wife, She's amazing. And now it's but well, what
23:10
Speaker 1: exactly goes on when someone attends your cooking classes. Well,
23:15
Speaker 1: the great thing is that they're small, so I get
23:19
Speaker 1: to pay attention to everyone a lot, and they're not
23:23
Speaker 1: that long. There are three hours so that you don't
23:25
Speaker 1: feel exhausted. Because if you take a really long class
23:28
Speaker 1: where you're on your feet and you have to like
23:30
Speaker 1: try out all these new skills with equipment that's not yours,
23:34
Speaker 1: you can get very tiring. So three hours is the
23:37
Speaker 1: perfect amount of time. And so the class is usually
23:42
Speaker 1: just one thing that you want to learn so say
23:45
Speaker 1: it's Hi, or it's a Claire's, or um, it's a
23:50
Speaker 1: summer cake. You know, we're just gonna make that one thing,
23:53
Speaker 1: and you're gonna leave the class with that thing that
23:57
Speaker 1: you made with your very own hands. Um. And everyone
24:01
Speaker 1: gets a mixer. Everyone gets to try the equipment, and
24:05
Speaker 1: you get to learn the tools that you might not
24:08
Speaker 1: have known about that really help in elevating desserts. Uh.
24:12
Speaker 1: And after class is over, I tell everybody to go
24:16
Speaker 1: to King Arthur Flower because their store is right around
24:18
Speaker 1: the corner, right, but then they go drop a lot
24:21
Speaker 1: of money on a bunch of a quick well the
24:25
Speaker 1: amusing things. She's she's a pastry chef. She's a wonderful person.
24:29
Speaker 1: She's an author you see on TV all the time.
24:31
Speaker 1: She's a host of a very popular series. But more important,
24:33
Speaker 1: you can see on Food Networks right now, best baker
24:36
Speaker 1: in America. She's judging this wonderful file that I just
24:40
Speaker 1: love seeing. I'm so happy with the last time I
24:41
Speaker 1: talked to you was on I have my podcast, so
24:44
Speaker 1: I didn't get to see you. You you have a
24:45
Speaker 1: radiant smile and you're amazing. Thank you for coming on
24:48
Speaker 1: Money Making Conversation than you having me. You're great, but
24:51
Speaker 1: you know I gotta come down, you know, seriously, because
24:54
Speaker 1: King Arthur. I'm telling you my what. We went to
24:56
Speaker 1: Seattle for our anniversary and then they have a key
24:59
Speaker 1: and key was up there and so guess what I
25:01
Speaker 1: had to do. I had to go to a cooking class,
25:03
Speaker 1: baking class and King Arthur. So I'm just telling you,
25:06
Speaker 1: when we go up there, a fan is coming with me.
25:09
Speaker 1: And when you say at the end of the class,
25:11
Speaker 1: they're gonna go around the corner and shop at King Arthur,
25:14
Speaker 1: That's what we're gonna do. We're gonna go round the
25:16
Speaker 1: corner and shop at King Arthur and bring an extra suitcase.
25:22
Speaker 1: I appreciate it. Thank you for coming on Money Making Conversations.
25:26
Speaker 1: We'll talk toon. Okay now, if you want to go
25:29
Speaker 1: to Money Making Conversations right now and watch it, we'll
25:31
Speaker 1: see it or hear it. Please go to Money Making
25:33
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