Making Room by Gather
Hospitality. What do you think of when you hear that word?
For some it's old school 'stuffy' entertaining for others it's something to do with the hotel industry. One thing is for sure, as a culture we're not talking about it much.
Food * Design * Relationships have seemed to have taken a back seat to what our culture focuses on and values yet...we find ourselves in the midst of a loneliness epidemic. Something has to change, it's time to get back to our tables, and we're making room for it!
Making Room by Gather invites you into a new conversation on everyday hospitality. One that rewrites the way we approach opening your doors and filling your tables. Shifting the narrative from 'how does this make me look' to 'how does this make you feel' these buildable conversations aspire to inspire connection through everyday gathering.
Kayty's chic and a little quirky interview style will make you feel like you're sitting with a friend talking about how to grow in confidence as an everyday host. You can expect conversations from navigating challenging relationship dynamics to foundational cooking techniques and everything in between.
Whether you are a seasoned host or looking to develop new friendships and grow in your skills for the first time, there is a seat at the table. Join us weekly for new conversations with expert guests and with Kayty in her beloved Date with Kayt episodes. Continue the conversation @gatheritentionalliving
Making Room by Gather
From Burn Out to Bliss: The Truth About Working With A Personal Chef w/ Tiny Spoon Chef
You should hire a personal chef! ...but seriously!
What if the solution to your dinnertime stress isn't another meal kit or recipe app, but a hired professional to join your family and make your life easier?
...that's right, I said it!
Janice, founder of Tiny Spoon personal chef service, joins the conversation to challenge our assumptions about who personal chefs serve and how they can transform daily life. Janice's story led her to create a company that's redefining the personal chef industry not just for clients, but for chefs themselves.
The conversation peels back the curtain on what makes Tiny Spoon unique: Fortune 500-level benefits for chefs including healthcare, 401(k) matching, and profit-sharing in an industry notorious for burnout and poor work conditions.
For clients, the experience begins with a thoughtful consultation focused on understanding family rhythms and preferences, creating a deeply personalized service that goes far beyond meal preparation.
If you want to eat spicy but your kids don't, perfect! If you want chocolate peanut butter protein bites and to try Moroccan food for dinner, also perfect!
Whether you're a busy professional, overwhelmed parent, or someone who simply wants to delegate food preparation to focus on other priorities, this episode offers a fresh perspective on how we might rethink mealtime.
Curious listeners can visit tinyspooncnef.com/gather for $100 off their first service.
Hi, I'm Katie, a hospitality educator and the host of Making Room by Gather podcast. I am set to see our communities get back to the table through hospitality, but it wasn't always this way. My husband and I moved to Thailand and through it I experienced some loneliness, and with it I was given a choice to sit back and accept it or to do something about it, and for me that meant two things that I needed the healing to learn back and accept it or to do something about it. And for me, that meant two things that I needed the healing to learn how to accept an invitation and the confidence to know how to extend one. Through this process, I developed some of the richest and deepest relationships of my life. Through Making Room by Gather, you will hear conversations from myself and experts in the areas of food, design and relationships. You see there are countless things trying to keep us from the table. But can I tell you something? Take a seat, because you are ready, you are capable, you are a good host.
Speaker 2:Okay, guys, welcome back to Making Room. You won't see this whole episode. You'll see clips of it on socials, probably, but I am in my new office officially, which is really sweet, man. It's been a long time coming. Janice, you are our first guest.
Speaker 3:Oh my gosh, I feel like I don't know. I feel a little intimidated now, but this is exciting as you're settling in.
Speaker 2:I mean, I'm welcoming you into all the boxes, so get nice and cozy. You know what?
Speaker 3:That is the mark of a real friendship, when you get to be in someone's reality.
Speaker 2:So yeah, I was like, am I going to put up a curtain wall? I was like, no, I'm not, we're just going for it.
Speaker 3:No, we're here, we're together.
Speaker 2:Yeah, yeah. Well, our listeners heard a little bit about my experience at tiny spoon, but you are new to a lot of them, I'm sure, um, and so I want to start from the beginning, like I always do, and I feel like people in the food industry have like one of two stories. Either food was always a part of their life, like they were just born ready to eat good food, you know, or, you know, their childhood was just like full of bland food, or they had some kind of health story which, kind of like, sparked their food journey. Um, what's your story?
Speaker 3:Yeah, I think food was always a part of it. I wouldn't say it was really exceptional food. Um, it wasn't really bland or terrible. But my mother is Korean and so I was that kid who, you know, when I was really little, had the weird lunchbox. I think it's probably cooler now to have a weird lunchbox, you know, to have like sushi rolls or I don't know, but at the time it was, it was not cool to have a lunchbox with like little dried anchovies and fermented things. That was not cool. But my dad's side of the family is pretty huge and it was always the community of food. So I would say we probably had pretty typical Americana kind of things, but it was lots of big family gatherings and picnics and Thanksgiving was 15 different kinds of pie, and so food for me just really was curiosity, was a lot of people together, was the right thing, made by the right person. You know, um, aunt Dawn made the right corn casserole and grandma made the right potato rolls.
Speaker 2:So what's your dad's background? He's American. Yeah, okay, so Korean American, yep. Korean cuisine is easily one of my favorites. Oh, I love that. Yeah, so in Thailand there was a huge Korean community and, man, I remember someone invited me to go to a Korean restaurant. It was the first time I ever had it. I was super hesitant, changed my life.
Speaker 3:It's like funky and really balanced, it's and sweet, it's nutty and fresh. It's got all the different, the different elements in each dish. I think that's why it's really engaging and fun it's. It's just a real comfort place for me as you described, that.
Speaker 2:I kind of wanted to just like snap, like you were like in this super well, I was like yep, yep, yep. It is so good and I feel like you're right, it's coming into the limelight a little bit, but it's, yeah, not enough people experience it, so I'm sad that it wasn't cool.
Speaker 3:It was definitely not cool. There was a whole phase where I was begging my mom for you know, like a peanut butter and jelly sandwich, or could you just make me ham and cheese. It was just could I have something boring that would just fly under the radar. But maybe that was just the age thing too. You just kind of wanted to be like everyone else. Or the Lunchables were so cool I mean, they're terrible, but that was just what you were kind of begging for, where she was making these really loving lunch boxes and I had no appreciation.
Speaker 3:Is she first generation? So she, she moved here after she married my dad and so I first generation, born here and and culturally, there were so many experiences as a kid that were just. I was definitely American and definitely steeped in this culture. And she would say things and I would go, oh my God, I can't believe you know like she would compliment people for looking older because in her culture it's just revered, and I would say, so she. We would see people out and she would say, oh, you look older and fatter because those are great things. And I would think, oh my God, don't tell somebody they look older and fatter. You can't do that it's terrible, so she would do things like that. I was constantly embarrassed by her.
Speaker 2:I have a bunch of friends whose parents are like yeah, like immigrated here and they're first generation. So I've heard those stories are very familiar to me. Or like birthday parties it would be their birthday and they're like where's my party? Or like, okay, I have a party but there's no goodie bags, like things that just get missed with cultural yeah. So wow, it definitely shapes you going into adulthood, you know, gives you a wider worldview, I guess broader worldview and just big family, lots of cousins.
Speaker 3:I'm the oldest of 26 grandchildren and it was just a big gathering all the time when we got together and I got really used to that too.
Speaker 2:Okay, wow, wow. Corn casserole and kimchi. I feel like that could be a really good title for this episode. Yeah, I like it.
Speaker 3:Corn casserole and kimchi yeah, they're not bad on their own, they may not be bad together.
Speaker 2:I saw do you follow Korean Vegan? No, oh, my gosh, go follow her. Okay, you would love her. Her cookbooks are stunning too. She just makes really beautiful videos, so Korean food is always on my feed. I don't think it was her. Someone put kimchi in something Mac and cheese, oh.
Speaker 3:Have you done that? Is that a thing? Kimchi with cheese is really. I mean, Is that weird?
Speaker 2:I don't know.
Speaker 3:Mac and cheese is a. Thing.
Speaker 2:Mac, and what? Oh, you're fine. Sorry, no, our listeners are very used to puppies, it's like close my shade.
Speaker 3:Here I have a three and a half pound dog. She does have a food name, it's noodle, but she's been obsessed with being held lately. She's a little salty today. Um, grilled. Grilled Mac and cheese is a thing I've never done, or not? Grilled mac and cheese, grilled Kim cheeses Right Cause, think about it Like like pickles when you're having charcuterie, that kind of thing. Yeah, it's delicious, but kimchi mac and cheese doesn't sound terrible. It's it tracks. I would say it sounds like it's got some possibility.
Speaker 2:I'm going to have to look. I save all those videos on Instagram and I never go back and look at them.
Speaker 3:Um, you feel better that you're saving it for later no no, I'm not going to forget this amazing thing. And then you never make it.
Speaker 2:I was with someone one day that opened their saved folder and it was all organized in folders. I'm like, okay, that's who I want to be. I don't know.
Speaker 3:That's not real life, Katie. I know that person's pretending.
Speaker 2:That's the person I want to be, well, um, okay, so currently you own a company called tiny spoon, a personal chef service. We're going to talk all about that in this episode. Um, but I want to know how did kimchi and corn casserole lead to that?
Speaker 3:yeah, well, I, I tried a lot of other things. First, I will say I didn't really start there. The community food was always really important. Being around people, gatherings and good food brings people painting, and that was just the thing. And at one point my father said to me you're going to be a crazy artist and live in a cardboard box on the side of the road if you don't do something practical, which I don't know why parents say things like that. I don't know many kids who live in a cardboard box, but I went to school for graphic design.
Speaker 3:But while I was in school, I worked in restaurants, I bartended, I worked front of house. I would linger late and ask great questions and I want to know how to make the Asabuco, and it was just kind of it wanted me. I just kept being pulled into it. And even after I graduated and I started working, you know, in the industry and with other professionals doing graphic design and marketing, I would do things like take a job overnight at a bakery and make 3000 pies for the holidays, and so I was leaving, leading this crazy life, trying to be happy, while, you know, doing both things. I was trying to do the food thing to keep myself happy while doing my day job and at some point I just said I need to surrender this. This practical thing is not making me happy, the thing that I pursued the education for and I need to do the happy thing. So it definitely took a while. It was, you know, in my early thirties, I guess.
Speaker 2:Okay, yeah, huh, similar to my story. I studied social work and I'm not using it and it, yeah, everything that I like, business and food yeah, I pursued both at the same time and they were discouraged. So there's something there. It's a good like invitation to people to just give that space. You know, and you're right, whether it's parents or like I don't know, there are people in our lives that say those things that stick right.
Speaker 3:You know it's so funny, my, my dad and I would talk about it too and and talk about dreams and kids and how they pursue things. And I have siblings and and we would talk about it too and and talk about dreams and kids and how they pursue things. And I have siblings and and we would talk about it, about my, my sister and her dynamic. And I said, oh, you really talked her out of you know her dreams in this way, and she was really into theater and everything. And he was like, oh, that's probably, you know it's not really practical. And you know, she kind of chose another path. And I said I really hate that that you did that with her.
Speaker 3:And he said you're asking the wrong questions. He said you're very different kids. He said you hear that something is not likely and you hear that it's possible and you're going to be the one to do it. And I was always that kid who was like, wanting to figure it out, wanting to go and do it, didn't matter how remote the possibility was, I was going to figure it out. Wanting to go and do it Didn't matter how remote the possibility was, I was going to try it. I was going to fail at it Didn't matter, and that was just it. There was nothing that was going to stop the trying at the exploration.
Speaker 2:So when you decided to go all in with food, how did Tiny Spoon get birthed?
Speaker 3:Yeah, I'd been working with chefs for a number of years but I was working for a chef here in Cambridge Mass Great market for that, huh, oh, so fun. It was so fun. And she does Middle Eastern food and it flipped everything on its head. I'd done a lot of traveling through Southeast Asia and through Europe and I'd never experienced anything like it. It was just so heavy handed with spices and heavy handed with um, with herbs and so many ways to think about vegetables and it just kind of rocked my world.
Speaker 3:And I've always been a person who really likes to create and grow and I've always heard from employers that I tire them out. At some point it's like, oh God, can we just slow down, you know? And she got to that point too and she said, oh, we're kind of in a maintenance phase and her daughter was young and she said I want to be home more at night and I just thought that was so boring. Why would you want to do that? I couldn't kind of get it and so I started taking on personal chef clients on the side and it was really fun, it was so rewarding and I felt so seen and that was this great creative outlet. And so they started telling friends and then I thought, well, we should do more of this, of course, and it turned into a little more, a little more.
Speaker 3:I left to be self-employed and when it kept growing, I just honestly felt so guilty. Katie, I thought there are so many chefs who surrender to having a very small life when they love food. You have a really horrible schedule. Your quality of life is pretty small. They get married on Mondays, they miss every family barbecue and picnic. They don't get to be there for their kids. Ballet recital right, like this is just what you choose because there isn't a widely seen path. And so I thought, oh, my gosh, I need to share this. I felt really guilty, like I'd cracked the code and I needed to put it out there. So when I hired my first chef, they were delighted and then I thought, okay, well, maybe another one. And then it just kind of kept going and I thought I have no idea what I'm doing.
Speaker 2:Yeah.
Speaker 3:Yeah, I don't know. I know a little bit, but the other days I'm like I still have no idea what I'm doing.
Speaker 2:I wish someone told me that that was like normal and admirable and good. There's nothing wrong with that. Yeah, we hear like fake it till you make it like it's mocked and it's a bad thing. It's like yeah, no, not like that's how all of the greats did it not like.
Speaker 3:That's how all of the greats did it started. I hope so. I hope that I feel like as long as your heart is in the right place, as long as you know where your north star is, what's motivating you, what you're ultimately wanting to be in the world and how you want to show up, the universe is going to give you back exactly what you're bringing to it, and that's definitely how my experience has been. It's just lead heart first and the rest of it comes. Yeah, so be teachable.
Speaker 3:Yeah, it's a totally valid way to just kind of be in the world. Yeah.
Speaker 2:I'm sure you've experienced these people too. There are some people a super knowledgeable textbook, like with anything, but you could tell when someone's experienced with, like personal experience, right, it's like it's so different and you just you got to learn it all, and so I think that's what makes you guys so approachable, um, and makes the process so comfortable, cause you're like you've you've been through every part of the process, like you know your customer so intimately.
Speaker 3:So oh, thank you.
Speaker 2:Yeah.
Speaker 3:I mean it's really funny when you get someone on the phone and we don't do, we don't work with people, we don't start relationships unless we can get somebody on the phone, which is, I understand. What I hear from people is you know how rare that is. We can transact with people in such a disconnected way. Now you can, you know, door dash something, you can book a call, you know book a service or whatever, and somebody will just show up and there's this disconnect.
Speaker 3:But sometimes we get people on the phone and we try to hear about their lives and they just kind of want to plow through it, you know, and you get them to slow down and get them to understand that no, you actually care, like what is the actual flow of your day Like and what, what parts feel the most pressureful and what would actually make it, what would shift that and make it feel successful. And when they slowed out and they actually start to tell you and they realize there's no panic, we're not trying to rush you off the phone, it really does matter if your kids will eat the rainbow color bell peppers but won't eat the green ones. If it matters to you, it matters to us. People just need to feel seen. It does not take more effort, it just takes care we take that time. It's really important to me.
Speaker 2:I love hearing that. I've loved my phone calls with you guys throughout my personal experience with you guys and, as you say, that it's so funny. So we're in this new house now. There's a few brands I'm working with just for stuff around the house, which is super fun to me and I don't take it lightly. I have tried to get everyone on the phone Just like, hey, super excited to work with you guys. Can we get a 15? I'll say like a 15 minute phone call, 10 minute? Not one. Wow, not one has hopped on the phone and listen if any of them are listening. Not one has hopped on the phone and listen if any of them are listening. I am so grateful for all the partnerships, but I'm just like it's the same thing. It's like I want to. I want to know you. You know like I want to feel like there's a partner, you know like a true partnership. There's like not just transactional but like relational, um, and so I respect that about you guys.
Speaker 3:Um, yeah, I can't be, remarkable unless I know what's important to you. Who's in your house? How do you want to show up, like for you, like, what kind of a mom do you want to be? How do you want to? What makes you feel grounded and centered, like? What's your? How, how do you feel loved? Here's what I like to tell people.
Speaker 3:When I would go home and visit my dad and my stepmom, go home and visit my dad and my stepmom, my stepmom would have a cut bowl of cantaloupe, right Like cold, from the fridge, and she put it in front of me and I would eat this cold cantaloupe and we would visit, we would catch up and it's like how she loves, right. And then I would come home and I would buy a cantaloupe and it would live in the counter and I would walk by and I would look at it. It's getting more and more ripe and is today going to be the day? No, I'm like tired because you don't care for yourself the same way, right? And then by the last day, you're like okay, like is this thing going to get chucked Cause it's looking?
Speaker 3:It's looking not so great, but this is how we take care of ourselves, whereas if someone does that for you. It's simple, but it's a revelation. It's so caring, and so I would say this to people in consultations what is that moment for you, what makes you feel like that cold bowl of cantaloupe, like that unifying moment when you're coming home from a hectic day? What is that thing For me? Like that cold bowl of cantaloupe? That's the moment, and I don't do it for myself. No matter how good it feels, it's not the same, even if you did.
Speaker 2:Salads are like that for me. I will replicate I'm a good cook. I will go to a restaurant and be like oh, I could do this at home. It's never, never the same.
Speaker 3:Yeah, but an epic salad that somebody else makes always tastes better, it does.
Speaker 2:It does. I'm like that with burgers too. I almost never make a burger that I'm happy with when I make it. Yeah, I know we can get into all that. I really like that story. That's a really good story. Huh, well, that's a good segue to my next question. I feel like the term private chef is, um, maybe foreign to some of us, or when we hear the word, we think something like very specific, or maybe that it's only for a specific type of person, or maybe like out of reach. But I've said this in the conversation, I mean it genuinely. You guys are so approachable, super customizable, all those things, all the words, all the, all the. You guys are just genuine, genuine and approachable, those two specifically. But what is it important to you to include in this service? Wait, oh gosh, I like totally flubbed that up. I'm going to say that over. So I feel like the term private chef is one that many would correlate as like maybe for a small portion of culture yeah.
Speaker 3:Personal chef is the designation. Private is full-time for one person. Personal is yeah, as long as we're restarting that.
Speaker 2:Yeah, that's good. I might say it again, so correct me just because it's like in my head, in my notes too Personal, I really like that. Actually, that's a huge difference, okay, so I feel like the term personal chef is one that might be foreign to some of us, or when we hear it, we think something very specific, but you guys are like changing the narrative, I think around it and you've made it very approachable, very customizable, very comfortable. So, as you were creating your model for tiny spoon, what was important to include in your offerings, or like the way you approached your customer, that's maybe different.
Speaker 3:Oh, that's a really great question. Well, there was a lot less intentionality than you might think. It was a lot of. I get it seat of my pants. There's also a lot of crying in the early stages of a business. I would just like to bring that to the conversation, like the honesty of like, oh my God, I'm so overwhelmed or I can't believe this is actually happening because this was not the dream. So there was a lot of that as I was figuring out what worked, what didn't work, where boundaries should be. That didn't exist. There were many years of that. So let's just say that looking at year 13 is very different than looking at year like one or three, which there were successes every year but there were also stumbles.
Speaker 3:I think there's a lot of misinformation about personal chefs, because people think of private chefs, like working for one celebrity, like I'm sure Julia Roberts has a private chef right, a full-time person who, like I don't know, lives in a wing of the house and, you know, sits around waiting to cut the cantaloupe until the perfect moment, right, there's probably this life and this is what people think of. And so when, you know, sits around waiting to cut the cantaloupe until the perfect moment. Right, there's probably this life and this is what people think of. And so when you say, oh, I have a personal chef company, they think, oh, wow, that's unattainable, that's not realistic. And I guess what I think of is when I was a kid, I felt that way about having a housekeeper. We didn't have one and a couple of friends didn't. I just thought, wow, that's so fancy. And I think about it now in the context of my life and it's a way that people delegate. It's not a crazy luxury. It's something that you do to sustain your life, because you want to focus on other things. I hate changing my sheets and scrubbing my toilets. I would rather be in my garden all day when it's nice out. We get to make those choices where we're hoping to be in a place of freedom for that, and so you can delegate the things that you don't love and keep your priorities where you want them to be.
Speaker 3:I think the most important thing for me is that our chefs and our clients are true teammates. So we take on clients who are looking for great support and looking to be recognized in a really personal way, and we hire remarkable talent who really has something to offer, in an EQ kind of sense as well. So we don't hire people who are used to running in an angry brigade system in a kitchen, who are used to screaming all day and like this, this kind of thing. We look for people who are looking for a joyful shift in their life and I always say to the chefs if you don't feel like someone's joyful for your presence, walking through the door, as joyful as you are for a great job, like that's not the right fit.
Speaker 3:So that's what we really do, and when we get to support people in that way, it's so remarkable to just see how life gets really expansive beyond spaghetti and meatballs for dinner, when someone feels like oh gosh, you remembered that we don't like the green bell peppers. Or when the strawberries are in season and they're on sale, like yes, I want two boxes, like just pick them up, because the kids are going to gobble them up and it's that kind of stuff that we really love. A spicy condiment on the side for the parents, but you know, don't put any heat in for the kids. Those kinds of things are really an easy flex for us and it's something that's so personal to be nourished in your home.
Speaker 2:Um, when you guys came I think it was July. Um, again, we're like a foodie family. My mom's a foodie and she was like, oh, did you stand there and watch her cook? You know like to learn from her. I was like no way, like I, as much as I would have loved that it was a gift for me to be able to like do something else that was sitting like not getting done, and you know like to be able to have nourishing food like at the end of the day for my family, but also to like that someone else was helping me with so that I could answer emails or take care of Wes Like it was so refreshing and I think we forget that that kind of support is possible. Yeah, actually, I feel like house cleaners now are maybe more normal and culture maybe, than when we were growing up. Um, but people don't think of personal chefs.
Speaker 3:Yeah, yeah, right, I think they're going to start to. More and more. People talk a lot about the cost of everything is going up, right, the cost of groceries, the cost are going up, as well as the value of our time. Yes, and so I've had clients like I have a great client also in Connecticut who is a financial planner and she said I really think this is such a value, I think I save money. And I said, kristen, that's hilarious, like tell me how I can explain this to people, because it's a service and it definitely costs real money. We try to keep things really fair, we try to take great care of our team, but tell me how to explain this? And she said well, on Saturday I went to Whole Foods and I bought sandwiches for my family and like some salads and all this stuff.
Speaker 3:And she said it was, you know, like $200. Right, and I put it all out and I was just, I had to think about it and go to the store and put all this and the kids were picking at it and they had a little bit, but there was a bunch of stuff left over that was kind of picked over and they weren't really thrilled and the rest of it went in the trash and I just felt like so deflated it's been all this time. And she said so I kind of like moved on my day and she said and then chef came on Monday and spent $130 on groceries and made four meals and everything was stuff that people were delighted for and they bought the right amount of the things that people wanted and we ate it all completely. And it was no effort, no thought. Chef suggested the right things, procured it, made it, it was more delicious.
Speaker 3:It was like that's why, and even if I stayed one more hour at work because I was focused and didn't have to leave, I've already made back my investment Like that's why. And I just, you know we get to choose, we get to choose and especially if it doesn't make you happy, like for you, you like to cook, and if you had time, I get that, but especially if it doesn't make you happy, yeah, Well, for me too and I'm sure, like if there's, I'm sure, a bunch of foodies listen to the show.
Speaker 2:I do love cooking. It is not realistic for me right now when Wesley is like pulling the art off the walls, like literally, you know, I it's just not, you know, for a short season. It's not realistic for me to be doing a four hour sauce, but that that type of food makes my heart happy, you know. So it is sad for me when I have to do like chicken nuggets and bagels because, because I don't have the time. So, um, having you guys was a gift to me, like more than just it was more than just the practical, it was like soul feeding.
Speaker 3:So, yeah, yeah, I think a lot of people are delighted, too, to realize that they actually like the person.
Speaker 2:Oh yeah, so much.
Speaker 3:That the person who shows up is real and warm and caring and also like is wonderful with kids and is like I don't know, there are all these little moments that get to happen, so it's a really fun experience, I think it was really sweet.
Speaker 2:I'm not sure if you heard the story. So, um, chef Danielle came to our old house and, very tiny, and Wesley had woken up from a nap and he's used to the only other person in the house being Colby, my husband and so he ran out and he was like dad, dad, and saw it was her and then ran in the other direction, ran out and he was like dad, dad, and so it was her and then ran in the other direction. We had this whole conversation this is chef Danielle, she's helping us. And then for the next few weeks he had this like little word for her and it was super sweet and just they embraced each other and oh, I love it, like why this is why people want to be personal chefs.
Speaker 3:It's so recognizing. And, katie, part of my story was when I was first becoming a personal chef and I first decided to be self-employed. I decided to get divorced so I'd been laboring at my marriage, didn't realize that. It was kind of at the stage where I was in the process of dissolving my marriage. But I really think the community of building this business helped me so much through that time, because there's a lot of transition, there's a lot of relationships that change or relationships that get lost. During that time and I was being welcomed into so many homes, there were so many new relationships that were forming, so many people that were cheering me on and when I said, oh, building this business, oh, let me tell this person, let me tell this friend, like these are great connections for you. It was so warm and loving. And it's moments like that where I saw my name on the top of the Christmas list that said family. Yeah, that's a, that's so remarkable.
Speaker 2:You don't get to live that life with many jobs, right, Right, with hugs from Wes, I've been thinking about that, and not to take away from your story but to add onto it. There are so few times where we get to be in so many people's homes and it shapes us. It does shape us to be that intimate with so many people, like, yeah, you learn so much from getting to know people in that way. Wow, truly really beautiful. Hard but beautiful redemptive.
Speaker 3:Yeah, the universe gives us exactly what we need. I believe that, yeah.
Speaker 2:Me too. Me too. Well, one of the things that your company is so unique, or what makes your company so unique, um, is the what should we call it? Not the job description, but the way that you care for your chefs Is that how you would word it? That retains them so like they stay. That retains them so like they stay. They come, they come and they stay. So what? What was important to you guys to include? Like, talk to me about this, like how you treat your chefs and why they end up loving it so much.
Speaker 3:Yeah, uh, I think when I, when I start to talk about it, I I like to first say that it never occurred to me that I could do what we have done. There's a woman who I used to work with, who had a really small business at the time, and only recently have we started to get more press. But she'd had an article and she'd said, oh, I do healthcare for my very small team and I thought, if this bitch can do it, I can do it better. It opened something in my mind where I just said she's one of the few people I just didn't really get along with in my professional career, just not my cup of tea, and I thought, okay, well, she's figured it out, I can figure it out. And so once I figured out healthcare and dental care, and then I said, okay, well, we should.
Speaker 3:Restaurants don't do 401ks. And you know, I said, okay, I want a 401k and I want to do a match, I want to do a 4% match. And then I said, you know? And then COVID was happening and I said, okay, well, I want to. What do people need?
Speaker 3:Employers don't stick their neck out for stability anymore.
Speaker 3:And so we just kept layering on all these benefits and we pay for life insurance and disability insurance, and I restructured the company for profit sharing and I just said I want to be one of those businesses that really is people first right, that really trusts in our ability to weather the storm to create the stability that we need to have people thrive.
Speaker 3:Because when we're trying to be creative from a place where we're unsure about the sustainability of our lives, it's incredibly difficult. If you're worried about how to pay your bills or how to feed yourself, how are you going to live an expansive life? So once we started doing this, our chefs and our entire staff have Fortune 500 level benefits. We only make full-time positions so that people can really get those benefits. I think you see it now in other job listings for personal chefs, but they don't give people full-time hours. So it's a little bit of a bait and switch, but people stay and we just celebrated a seven-year anniversary for one of my guys here in boston who's amazing, and it just it's been really fun to grow this with them man so valuable.
Speaker 2:I know chef danielle was sharing just a little bit because I was I'm so used to just like the other side of the industry like stressful kitchens and right Like angry employer you know like and she just had so much like the opposite to say about you guys and so there's a lot to say about that and hopefully that continues to attract like the right employees and help you guys grow. Yeah, yeah, I can have like a really profound ripple effects because we all know when employees are treated well, they treat the customers well, you know, and they have buy-in to your vision and it just creates this beautiful circle.
Speaker 3:Yeah Right, you know, daniel was someone who applied for the job and was living in an area we kind of couldn't hire her at the time. But, oh man, I remember her tasting so much. She made this pork with a kumquat mostarda. That was just one of the most creative things I've ever had and I I so vividly remember that day and the conversation I remember. Some of the things that I remember are just it's amazing also what I forget. So of course, I'm with you.
Speaker 3:Believe me, I forget a lot too, but when we we had an opportunity to hire her and I was, I was so excited to call her. I was so excited, um, and we've had so many of those moments. And one of the things that scares me about maybe the next stages of the business is like what happens when it gets a little bigger. It gets where my brain can't hold all of the people the way it holds it right now. So, but they're all amazing. I could tell you all about their favorite things and where they're. You know the pictures that they're submitting and they're all wonderful, wonderful people.
Speaker 2:That is that's that shows so much heart in you too, and I understand that growing pain and a lot of people that aren't business owners, they don't understand that. So but I, I do. I feel, as you're saying it, because it's like I remember, like around the holidays specifically, when we had an online shop and we were doing workshops, I'm like, oh my gosh, I prayed and I waited for this growth, but it's also crushing me, like you know, and it feels like, yeah, it's hard to hold. It's a tension of holding both. Yeah, yeah, it's real.
Speaker 3:It's real and you want to show up for everybody in the way that you want to be fully committed and maybe only have 10 minutes, and I'm finding that challenging. Now too, you know having meetings, I really want to be there, but then I can't be there for all the follow up. Right, I can be there for the, for the part that I can be, and and learning to do that a little bit better.
Speaker 2:Or we had an industry friend that wrote a book. It's something like slow growth makes strong roots and that's the name of her book. But it also sounds kind of like what we're talking about, like kind of like the steady growth you're getting so rooted and like so much awareness and education that you'll make wise decisions. I know you will like I hope so you would stay intentional with all of it, because that's like that's such a core value you know, and Like you would stay intentional with all of it, cause that's like that's such a core value you know, and everything you're saying. So, wow, I love business. But I don't have all the answers for you yet.
Speaker 3:Well okay.
Speaker 2:So um, to let's see where do I want to start. Um, to the person who is listening, that's like you know what that actually sounds like, something I'm looking for in a job. So if there's anyone listening that's like, oh, that's kind of interesting, I'm looking that might be a good fit.
Speaker 3:What would you say to them? Yeah, Personal, being a personal chef is amazing. It's happy and creative and really fun. And I think what we try to do is we let you do the parts that are really great and we handle the parts that can get really overwhelming, like the compliances and the insurance and making sure that we're marketing and keeping a presence on social media and all these things that can feel like they're just coming at you all the time. So that's kind of our sweet spot is we put you with amazing people who are creative and give you a ton of resources, and I believe in empowerment and ongoing education, and so that's kind of how we operate and it's a very cared for space and we're always looking for really great people. Are they interested in? How are they don't? How do they want to grow? Because I don't want to grow something that nobody wants to do.
Speaker 3:So we grow in that very thoughtful way, but we're always listing on our website, which is tiny spoon chefcom. There's a careers tab at the bottom and we always have positions there. But it's a really happy life and I think that's why people stay. They get to figure out if they just want to be an amazing personal chef and I like to joke and say and go home at the end of the day and be a roller derby champion. You can do that. You can have a really robust personal life Roller derby feels like it fits. Or you can also have a dig in phase with your career. And we've grown really remarkable leadership roles as well. We have a nutritionist who's doing great program development. We have a woman in DC who does all of our education systems and she's an educator but also worked for the Navy and she's a great chef. And we have great leadership roles that are really unique, that we've grown for people who've really shown us they can handle it and are and are awesome.
Speaker 2:Yeah, yes, I love hearing the behind the scenes of kind of like innovative business because it's inspiring. You know, I connect to people that don't follow kind of the well, what's the word term? I'm looking for Like well-worn path, like you know, that are kind of charting their own path. So, um huh, very thought provoking and inspiring.
Speaker 2:Really Very cool, oh, thank you I know, I know I really I love it, I love the model. But how about to the person listening who's like okay, I love all this business, talk, but I want you guys to come cook for me. Talk, but I want you guys to come cook for me.
Speaker 3:We are in 15 states now, in 110 cities in 15 states, so we're not everywhere, but I feel like sometimes I feel like we're everywhere. It's great to have help and I always say to people to like our client success people. Or I always say to chefs that people call us because they think that food is the problem and that's never the problem. People feel like they're failing at their waistline or they feel like their kids will only eat beige things or they like there's something else that's making them feel like food is the solution. And the reality is, when you're supported in a really remarkable way, life is so expansive, like marriages are better, your kids see a more balanced person at the end of the day, or you feel like you're actually focused at work because you're being supported nutritionally and you're not looking at your watch thinking like, oh, what time do I have to leave to make all the rest of the day happen? So I'm a huge fan of being supported by a personal chef.
Speaker 3:I have a personal chef now for the first time in 12 years. We're doing this great recipe development. We have this peak service that's nutritionist developed. So we're working on that really aggressively and Chef Mandy cooks for me and I'm telling you it is delightful. It is delightful so I would say, if you're curious about it, there's a reason why we've had clients for every single. We have a client who has been here with us for almost 13 years, because it does not make sense to be fed to the wolves.
Speaker 2:Yeah, man, it was so refreshing, even on top of all the cooking. She you know you guys offer like picking up other things while you're at the store. No, I can't remember what I asked her, but there were always there's always something always something that you need to add to the list and I'm like, oh my gosh, so now I don't have to.
Speaker 2:You know, I just kind of assumed like, no, she's only going to get what she's cooking with and I'll have to go to the store. So so refreshing to not have to do that. Um, I have.
Speaker 3:My favorite thing, though. My favorite thing is if you tell us, for example, what you like for breakfast or what your coffee is, you can say like so for me. Um, I like Pete's coffee, I like major Dickinson's blood. I only want the whole bean. I grind it right, but I did the whole thing right.
Speaker 3:If you tell your personal chef, like, this is what I like, don't let me run out, like, if I have less than half a pound, just go ahead and buy more. They will do that for you. They'll make sure you have the right bananas that have the green tips for your kids and the the right, you know yogurt things in the. Don't get the blueberry, but get any other flavor for Wes, and they'll make sure that you have the right things and you can really just download that and know you're gonna have it. You're not gonna have that panic. I have to run out tomorrow morning. You don't have to do that, which I know. I'm not a parent, but I know that a quick trip to the store is never. Somebody fell asleep. You've got to like now you've got to impulse buy the Oreos, you've got all this other stuff. Like just, you start bringing things in your home with intention.
Speaker 2:Um, I think I wanted to share, okay, so, like, for anyone listening, that's like okay, what? Um? This was a question that I had, beginning that people might be wondering what kinds of things will they make? Um, some of my favorite things that chef danielle made uh, the moroccan chicken. What did you serve that with?
Speaker 2:uh with some kind of couscous maybe no couscous because I'm free, okay, so it was a fantastic moroccan chicken. Oh, and I love this, it with chicken thighs. I don't prefer the skin, but Colby likes the skin. She split it up two and two two for me, two for him and I felt bad telling her that but she's like no, no know, that was killer. What are some of your favorites? What are some of your like types of foods? I know every chef probably has different menus, but what are some of your kind of like? Out of the box, not pasta and red sauce. You know that.
Speaker 3:Oh gosh, there's so many. Do you feel like food is cyclical for you, because for me, I'm really obsessed with something and then you're done with it, or are you not that way?
Speaker 3:Well, and then I'll kind of move on to the next thing. But sometimes I have so much historical data too that I save. I used to write everything down. Well, the first couple of years I wrote nothing down, which is just chaos when I really think about it, because I could remember what people had the week before. It just doesn't make any sense. And then, maybe years like three and four, I wrote everything down and I have these books of just Jim had this and like Mary had that. It was just so funny. And then sometimes I look back prior falls and I look and I say like oh, oh, gosh, yeah, like this was so good, I should bring this back.
Speaker 3:So I love the seasonality of of food. Um, lately I've been really wanting to bring back. We do this, um, this, uh, chicken, this chicken soup. That's coconut milk and turmeric and it's like a Burmese style and it has some potatoes and cilantro and tons of like garlic and ginger and it's coconut broths. It's like light, but it has this richness to it. Oh, it's so good and aromatic and it's like comforty and fall. Um, I love anything with lentils. I feel like we're coming into delicata squash season, which I love. A lentil stuffed squash. That's, I'm a big fan of that.
Speaker 2:There was even this sounds simple. So Colby's kind of like your typical Americana comfort food guy. You know he'll eat whatever, but that's like his go to. Yeah, I'm a pretty adventurous eater Not with meat but flavor. Yeah, okay, adventurous eater, not with meat but flavor. And anyways, she had made a chocolate peanut butter protein bar for us. I've made variations of that but I was like, oh, you know what, it'll be helpful regardless. Hers were so much better than anything I've ever made, like so much better, and it was so sweet. Like we went through them too fast, um, and I was like, next week, can you just double that recipe for us? Yeah, so all of those customizations. My question came back to me that I was going to ask before. So the person listening that's like, okay, okay, I get it, I want to sign up right now. Like, yeah, what does sign up look like for them?
Speaker 3:Yeah, so signing up looks like going to our website and signing up for a consultation, and so we're going to take our time and we're going to have a conversation with you. We can make it really quick, like 15 minutes, but we set aside a half an hour. That's, it says 15 minutes, but we set aside a half hour to talk about you and what is your life like and what could be better and what makes you happy and what is the flow like? Like and what could be better and what makes you happy and what is the flow like? That's the most important for me, because the example I like to make is if you're a realtor and you're in your car all the time, or you're in that like taxicab, mom, warrior stage of your life and I'm giving you everything that's put in an oven like it's a fail, so I need to understand your life, we need to get to know you, and then we send out an intake survey. If everything feels good to you and this sounds like it's interesting we send out an intake survey and it gives you a chance to like put down all the details. It gives you like fun menu options, Like tell me if you see yourself as adventurous, or if you're kind of classic, or if you're you know, oh, I want everything green, like lots of bright raw vegetables, like you get to tell us all the details and then when that comes back, we get you in the queue to be scheduled and we have great intel to match you with an amazing chef and the team is so diverse and we're all nerds and we get to just jam on recipes and ideas together every week. So we match you with a chef and we get you scheduled and it's so, so fun. So from the very first moment, you're going to get curated menus. So if you, if you tell me you know you hate eggplant, we're we're not going to do that to you. You're not going to have to tell us every single week. Likewise, if you don't respond to any Moroccan flavors, you're kind of headed in another direction. We're going to start with the things that we know you really like. It doesn't mean that we'll never serve that to you, but we're going to start with the things that we know are a win in your house and when we get your feedback, we're going to keep growing from there. So it's a very human process and I love that.
Speaker 3:You mentioned the, the protein bites, the peanut butter, chocolate protein bites, because we also bill for our time. We don't bill for a menu and I think for me that's really important because, as we get to know you, your house, your kitchen, if we can double something or roast some extra skinless chicken thighs and leave them on the side and we can just do that, we're just going to do it. We don't charge you any differently. Or you have house guests one week and you need something a little. It's really flexible. We're not here to just say like, oh, you get four portions or you get this, you don't get that, that's extra, we got it. It's really such a relationship we want to build it out.
Speaker 3:If we weren't good at making you happy, people would not have kept us around for 13 years. We would just not be here. So you can expect great curated menus. You can expect somebody who really cares, who's going to show up every week and say, oh my God, what's the chaos? I'm here, is it double the protein bites? Because we can probably do that. We can probably make double the protein bites and let you spend more time on the floor with Wes and color Cause. That's the good stuff that you will never get that time back. No one is going to give you an award for making the protein bites yourself.
Speaker 2:Well, you guys are a sponsor of the show. Yeah, which? We are thrilled, thank you. It's like it's a joy and such a natural fit, and I know that you guys have an offer to listeners that are excited to sign on, and so do you want to share what that looks like?
Speaker 3:Yeah, so come to our website, which is wwwtiny spoon chefcom slash gather, and that's that's Katie's code, and so if you go there, it tells us that you came here from the show and we will give you off. Pardon me, we will give you $100 off if you're a new client and you want to try the service, because we just want you to see what it's like and fall in love with a personal chef and understand that it is not super fancy. It is just what people who care about food, who see food as great health and preventative medicine and great care, it's just what we do, so we want you to see. So it's tiny spoon chef dot com slash gather.
Speaker 3:And, katie, it is so wild to get to. I mean, I've heard your voice so many times before and it's fun to get to laugh with you. I was saying that before that. Just, I think laughing together is such a bonding experience, but also just getting to laugh with you Just it makes me feel a bit more of an affinity for you and what you do and thank you, thank you, you know that, um, I appreciate that.
Speaker 2:You know that, um, that real audio going around right now, it's like it's a trend, it's like you look happier and then people are like thanks, I like whatever. It's like I don't know, thanks, I just had a nice coffee, or whatever. But even though I'm like so exhausted from the move, there is just like a freshness of, just like the season and you know, it's sweet to hear you say, like laughing together, Cause I do, it's just, it's a new season for us. It's a new season and I'm excited for everything happening. You guys are with us, with us like at the cusp of it, which is really sweet, and so it's sweet to be kind of like kicking off into that new season with you guys.
Speaker 3:Oh well, thank you, oh, I love it. Well, I have so much gratitude. I love being here. I love that we I mean from a distance we got to break bread together, we got to feed you in your home and congratulations on your new space, thank you.
Speaker 2:You're in Massachusetts, right?
Speaker 3:Yep, I'm just north of Boston. It's not that far. No, it is not. We do get down to your neck of the woods, you know.
Speaker 2:Hey, and I get up to yours too. I actually just saw something on Marketplace the other day in your area. That could have been a good excuse. Was it good? Oh, it was really great yeah.
Speaker 3:I don't know what people find there. I feel like I never find anything good.
Speaker 2:No, it was like no, I found a few things and I was like dang it, I have no one to pick this up for me.
Speaker 3:Well, now you know someone to pick it up for you.
Speaker 2:Okay, and then we can have something yummy to eat.
Speaker 3:Yeah, exactly that sounds good.
Speaker 2:Well, we end each of our conversations with the same three questions, and I'd love to hear your answers as well. The first something you've eaten recently and loved, oh?
Speaker 3:gosh. What have I eaten recently and loved? It's about the community of food On Fridays. This is a little. This is a weird little plug, but on Fridays Whole Foods does dollar oysters and so in the summertime, my friends do gatherings on Fridays and we just eat like boatloads of oysters. So I would say that's a pro tip. Friday's oysters.
Speaker 2:If there was a running kind of like list of the most common answer to that question, it would be oysters. Really, I mean, some of my long-time listeners are probably like oh my gosh, you're right. Out of 180-ish guests, probably 20, 25 times Wow, Am I just that generic. Katie, no, I think the thing is they must just be that good. I've never had one Say more what I know. I know I live on the Connecticut coastline. I know it's a texture thing, I think Should I have one.
Speaker 3:Yes.
Speaker 2:Okay.
Speaker 3:They're so good, Especially like Wellfleet oysters are my favorite from the Cape.
Speaker 2:They're just like we were just there, I was just there, okay, that was a bit of a fail.
Speaker 3:Okay, that was a bit of a fail. You need to be new for that?
Speaker 2:How do you eat it? You just like season it and slurp it.
Speaker 3:Yeah, I like it with just like a little bit of I don't think you need to get fancy, I think a little lemon, but maybe a good gateway oyster is to do like char-grilled oysters. Okay Right, so they're not raw. So we'll do like a cajun butter and char grill it and have it with like a little crusty bread and you just like, yeah, you just, you just get in it.
Speaker 3:Oh, my god, they're so good okay, I do trust your food taste, so well, maybe next time you come up for facebook marketplace, come up on a friday and take over to my, my friends, the Henry's house, and we just eat a boatload of oysters.
Speaker 2:Okay.
Speaker 3:Okay, or at least we commit to eating like two, like a raw one and a char grilled one, and then you can decide if you want more.
Speaker 2:And if you want really good content, you'll film it.
Speaker 3:Of course, of course.
Speaker 2:Of course, of course. Number two a gathering you've attended that made you feel a strong sense of belonging and, if you could pinpoint it, what it was that made you feel that way.
Speaker 3:Yeah, that's a good question. So Labor Day weekend just happened and my boyfriend and I have been together for a year and a half. He's the Harbor master in Beverly, um, which is a I had no idea what that was, but it's a. But it's a big job and his friends get together on Labor Day weekend and he goes diving with his friends and they, on Saturday morning and Sunday morning, they catch a hundred lobsters. Wow, and I got to do this last year, but we had only been together for a handful of months, right. So I got to go again this year.
Speaker 3:It was a very different experience after I knew all of his friends and everything. So he goes diving on Saturday and Sunday. They catch 100 lobsters. And then there's Misery Island and Little Misery Island and we go to Little Misery Island. Everybody takes their boats out and they steam 100 lobsters in this huge vessel in ocean water and all afternoon we have like drinks and snacks and then we eat lobsters.
Speaker 3:And the shells aren't that hard this time of year, so you can just kind of crack them with your hands. It's very like biblical. You're there like sitting with the rocks and everything, and you eat lobsters and everybody's just together and it's so, so fun. So this year I definitely felt a sense of belonging and joy and it was just really such a different experience now that I know everybody really well and I felt really connected with the day and it was so. It was so nice and it sounds very fancy we ate 100 lobsters in Missouri Island but it was not very fancy. It was really really fun. It was very casual and we were just hanging out. It was so good.
Speaker 2:That sounds really sweet. Do you eat lobsters? Do you want my honest answer? Oh, no, okay, honest answer. I okay, I just branched out to chicken thighs.
Speaker 3:I was chicken breasts like exclusively, yeah Well we're working on it.
Speaker 2:We're working on it. Yeah, I got to bring chef Danielle back and just and you could give her strict orders Seafood exclusive and just, and you could give her strict orders seafood exclusive envelope with this one. She's agreed to be a wild card. I could do it, you could do it.
Speaker 3:Yeah, I can make it delicious. Wow, Very happy for you and your a hundred lobsters. I didn't eat all a hundred, but you know I had a couple.
Speaker 2:Yeah, it's so funny, I love, I love bold and unique flavors. Like you can give me chicken or beef from any cuisine and I'll eat it. But yeah, I got to branch out with that.
Speaker 3:I mean, you can't go wrong. Meat types, I guess no lamb, no pork.
Speaker 2:I'll do pork. It's not my favorite meat, but I'll eat it. Yeah, it's not my favorite of my three meats that I eat.
Speaker 3:I love this. We have a safety circle. This is a safe space.
Speaker 2:Yeah, that's funny. Okay Well, les Manali, something you've discovered recently, that you think, something unique, that you've discovered that you think everyone should know about Amazon purchase Netflix, show oysters.
Speaker 3:See, this is this is a really hard question. I should, I should be prepared for this, shouldn't I?
Speaker 2:No, I mean, most podcast guests ends up like looking around their office and they're like what did I buy?
Speaker 3:yeah, um, okay, give me half a minute here you're fine, I'll.
Speaker 2:I'll tell mine. I think the brand is called mom cozy. It's a stain remover. It's not. It's non-toxic. Oh, here it is, this mattress. I know this might gross some people out, but it is this like ultra luxury mattress that was slept on like once and there was a stain on it when it came to us and we're like dang it, do we get rid of this luxurious mattress? It's been right once or whatever. So I got this mom cozy stain remover. I sprayed it on. I came back in the room. The stain was gone. I didn't even like oh, wow, like rub at it. And then Wesley um colored on the couch with I don't know what it was, some kind of like calligraphy marker, same thing. I sprayed it with the scene Rover did not scrub it, it just like disappears, wow. So if you are someone that doesn't like cleaning um, but need some help like that, yeah, mom cozy.
Speaker 3:And if you can, if you can trigger your finger, you're good.
Speaker 2:Yeah, exactly Was I doing that? I talk with my hands. Was I doing that?
Speaker 3:I'm just thinking it's. All you need is a spray action. Don't need to follow it up with any elbow grease.
Speaker 2:Yeah.
Speaker 3:Yeah, I'm going to. Okay, I've got something and this is something I'm very passionate about. Okay, I think everybody should have a weighted blanket.
Speaker 2:Okay, so do you have a brand that you like, particularly Because I love weighted blankets? Not all of them. There are some that are better than others weighted blankets Not all of them.
Speaker 3:There are some that are better than others, yeah, so I don't think they make the brand that I have anymore, because I've had it for a long time, but the one that I have has glass beads in it, so it's really quiet when it like it doesn't make any like noise, and I believe in good sleep hygiene and good sleep, and I think a weighted blanket is just the coziest. It's not too hot but it just makes you feel all snuggled in. I get the best night's sleep. I'm very passionate about weighted blankets.
Speaker 2:You believe in sleep hygiene and I'm telling you about my stained mattress story.
Speaker 3:Sleep hygiene is just a term about sleeping, not about hygiene. I'm not freaked out by that. I'm not hating on it. No, no, no I didn't get that.
Speaker 2:I didn't get that, it was just funny.
Speaker 3:Some of those luxury mattresses are very-.
Speaker 2:It was a very close family friend if it was any other situation.
Speaker 3:But some of those mattresses are crazy expensive. Yeah, they are.
Speaker 2:Yeah, they totally are, and this mattress is like a cloud pillow heaven Someone shared today. Apparently there's this like viral blanket going around Amazon called the coma blanket. That sounds terrible, I know, but it's like. She showed it and it just looks like it's like the mix between the perfect plush like cloud and then weight. It's like a mix of the two. Yeah, so I think I want to try it, my weighted blanket is not fluffy.
Speaker 3:I'm not in it for the fluff.
Speaker 2:Oh, I need fluff.
Speaker 3:Oh, you do.
Speaker 2:Uh-huh, but I also want weight.
Speaker 3:So you might need a down comforter on top of the. I don't know Where's Katie. She's somewhere in there. The weighted blanket has her tamped down and then the, then the fluff over it. She's like is she even in bed right now? We don't know.
Speaker 2:Yeah, that's what, that's the goal.
Speaker 3:Yeah, good quality rest is important. You know, when you're trying to take it on during the day. You gotta, you gotta, get in those Zs.
Speaker 2:Yeah, you do. You do communicate the message, the little guy but I'll get on one day. Uh well, where do we want to send people? We said tiny spooncom. Anywhere else, tiny spoon chefcom. Oh, thank you Oops Okay.
Speaker 3:And Instagram.
Speaker 1:We're at tiny spoon chef.
Speaker 3:We have a lot of fun with people. We give away things all the time, but we just have a good time. Sometimes it's recipes, Sometimes it's fun stuff. We're just happy people bouncing around feeding other people. That's what we do.
Speaker 2:Well-fed people are happy people. Yeah, that's what we do. Well-fed people are happy people, yeah, right, yeah. And people who delegate and have good employers all around. When it's all around a tiny spoon, yes. Well, thank you so much. This was fun. I appreciate it. It was such a good time. Yeah, easy chatting, always a good conversation. Well, thank you so much, guys. Head on over to tiny spoon chefcom. Let us know if you welcome a personal chef into your house. We'd love to hear about your experience. And don't forget the a hundred dollars off. That's significant. I'm so thankful that you guys did that, not just like. I mean, 10 bucks off would have been generous, but a hundred is very generous.
Speaker 3:I want people to try it and love it.
Speaker 2:Yeah, yeah, really, really generous and thoughtful and we hope it's a relief to you guys and we will see you next week.