Exploring Innovation and Passion in the Hospitality Industry – A Conversation with Chef Lui Lezzi
The hospitality industry thrives on passion, creativity, and innovation. In our latest episode of BARVOX The Podcast, we sat down with chef and entrepreneur Lui Lezzi, a Venezuelan fine-dining maestro who has uniquely blended his Amazonian roots with Scandinavian gastronomy. His journey from the Amazon Rainforest to Denmark’s Michelin-starred kitchens is a testament to his bold vision and commitment to sustainability.
From the Amazon to Fine Dining
Lui’s story begins in the heart of the Amazon, where he grew up in an Indigenous community. Surrounded by nature, he learned early on about sustainable practices, including the use of edible insects. This knowledge became the cornerstone of his culinary philosophy.
His path to gastronomy was unexpected. After working as an adventure tour guide, he moved to Denmark and stumbled into his first restaurant job. With no prior fine-dining experience, he enrolled in kitchen school in Valby, where he began experimenting with merging Scandinavian flavors and his Amazonian heritage.
Reinventing Gastronomy with Sustainability
Lui’s mantra is simple: “Our future lies in the past.” He champions the use of sustainable ingredients like edible insects, which have been dietary staples in many cultures for centuries.
Today, he’s introducing these concepts to the Danish market, not as novelties but as viable, eco-friendly solutions. Among his creations are the Lolly Hopper, a grasshopper-based lollipop, and El Grillo Beer, a cricket-infused artisan brew. Both are designed to challenge perceptions and redefine fine dining.
Overcoming Challenges
The hospitality industry is relentless, but Lui stays motivated through passion, the right team, and financial savvy. He shared how the COVID-19 pandemic forced him to pivot, using the downtime to refine his vision and develop innovative products.
Advice for Aspiring Professionals
For those eyeing a culinary career, Lui’s advice is straightforward:
- Embrace the sacrifices.
- Stay adaptable and innovative.
- Never stop learning.
- Find your unique niche and let passion guide you.
What’s Next for Lui?
Lui is now expanding his edible insect concept and setting his sights on Australia’s Indigenous culinary traditions. His mission? To explore new sustainable ingredients and ancient techniques that will further revolutionize his approach to gastronomy.
Transcript
Reinvention: Edible Insects with Chef Lui Lezzi
Auto-generated transcript; it may contain small transcription errors.
I always remember my mom said without knowing about Micheline or without knowing about find D or anything she says always in your plate always in your food try to emulate the colors of the rainbow with the little skills I have already with the little English I have already how can I reinvent myself in this country well I can really be myself and at the same time adapt into this Scandinavian Viking and then is when to explode the whole [Music] thing Lou thank you for accepting my
offer to come in here let's just do a very fast 5 minutes for our listeners if you can do an introduction who is Lou Lei and how did you end up in this industry very short and then we can uh go through the whole things yes Lou Lei is a Venezuelan gastronomer that uh I come from the south part of Venezuela I come from the Amazonian rainforest and uh after working there for many years as an adventure tour guide I got in touch with the Scandinavian
people and that's how I landed in this country after many years cooking for them I came here to Denmark and I realized why not and then I went to the kitchen School in Valby and then I became a chef okay I we talked a bit earlier and you said you are divining yourself into two different things you have the jungler tales and you have Louis lezie yeah it's because um also about after the co it the the co gave me many lessons and one of the
lesson is to try to personalize your brand try to create your own personality try to emulate that and try to maintain it and try to keep it but at the same time being professional so then I says okay sometimes as Lou Lei is a crazy dude doing Outdoors experiments and things like that but at the same time is the kind of more professional and scientific and then is when I create this jungl Tales that is kind of like the final product of some kind of Storytelling
that I have got through Gastronomy so basically that's how I divide myself like Lou Ley is the personal chef and then Jung latel is all this crazy mindset that I'm trying to join these two world from the Amazonian jungler and Scandinavia bring these two together and trying to to build some crazy [ __ ] so man you have a nice story you have one of the craziest good crazy story that I've heard it recently and uh I'm super happy that you are here and we can share that
with our listeners thanks it's my pleasure it's my pleasure and how how did you basically end up in this can you tell the story of you being a tour guide and then while being a tour guide moving into food industry well in the beginning of course I didn't know actually still when I when I said to my friends back home that I am a professional fine dining Chef they laugh at me because I was I was always mixing completely crazy things but the fact of working
with so many Scandinavians when I was young dude uh down in the Amazonian jungle in Venezuela working with them it didn't it teach me also to learn from them because it's not only to bring them to Nature and just show them and give them because for example even with the water or whatever simple products like that you just give them the same water the amount of minerals and the amount of Nutri exp that they have is going to [ __ ] them up in the stomach so in
that sense I just start to learn what they wanted in order of creating a nice experience as a tourist guide So I says okay in the end of the night why not coming with a nice coffee with a little bit of rum I'm making kind of like a Bailey because then is when I learn about this H you know so I okay as a chef I can also develop that so through tourism through Danish through Scandinavia of course a love story is around there as a
typical Latino love a love story is around there the love story is of course I fell in love with one of those Danish tourists that was completely Amazed by our work down in the jungle and she just told me like come for six weeks come for a couple weeks used to see Scandinavia that was 24 years ago so besides that love story have tell me again in those moments that the food it plays a very important role into creating an experience in that time with tourism
right now with the Gastronomy and with all these crazy things we are creating here in Copenhagen mhm so you brought people to Amazonian Forest yes I had uh I had some kind of like an interchange Intercultural social things with the schools in Denmark and Sweden and Norway also because I am half Italian and half indigenous so my mom is native from the Amazon jungle and that's why the concept that we are going to talk about later on my concept of outdoor cooking and edible insects and
all these crazy back to the roots mindset came to me because I grew up the first time I saw a TV or a camera or something I was 14 years old so suddenly I got all these beautiful Scandinavian people and says okay why how can I integrate my culture what I have learned at the same time with them so it was there when I show them my edible insects and things and then of course with this love story I came back in here and then I
just start cooking so nice man so you you basically went from there to to here here you start cooking in various restaurants and uh it was difficult actually because as an immigrant and as a climber as an adventure guy I was always I grew up in outdoors I grew up in mountains I grew up in Alps and nature and rtic tars and things and so I come to Denmark that the tallest mountain is 26 M tall you know so I was like okay how can I
reinvent myself with the little skills I have already with the little English I have already how can I reinvent myself in this country and then because of my heal Italian uh part I had a guy who needed to go to Italy and he says Hey brother can you please take care of my Pixar says man I don't know anything about pixas I don't know anything about cooking I'm a tour guide you know I'm a paral liyer I'm a climber I don't know anything about this is
come on you can speak Italian you know how the pizza should taste you stay here the fact is that after 3 months I stay there actually I liked it with the structure I had from the tour guiding thingies and Expeditions that you have to go into the jungle I kind of translate that into cooking I structured the pieria when he came back he says wow this is an amazing world why you're not a chef I says man I don't know how the [ __ ] should it be
a CHF what should I do and he says go to school so he actually pays me the first year of my kitchen education so then is when I went to BBY and then is when actually I just start to get Theory from all the things that endemically and naturally I have learned in my first my first 15 years of life with my indigenous mom and with my indigenous family you know like with nutrients and things like that I always remember my mom said without knowing about
miching or without knowing about fine dining or anything she says always in your plate always in your food try try to emulate the colors of the rainbow mhm if you try to emulate the colors of the rainbow in your in your plate you know with beetroot with carrots with all these life colors you're making sure you're having a healthy a healthy uh meal so that always stay here and then when I came here I got so fascinated about all the theories they were giving me in
the Valia school and all these nutrients and now I understood why my mom was making me eat insects since I am 3 years old I was eating insects like why I realized that it's a protein bomb and then I start to kind of again with my Heritage from the jungle and with the knowledge that I was getting in these days from the valali kitchen school then is when I start to kind of shape my gastronomical personality yeah you you have an extensive uh portfolio in terms
of Intex and eating Intex and eating insect yeah insects don't don't get scared don't get scared because yes edible insects is something weird but it's coming and that's kind of what I'm realizing mostly after the co that we need to reinvent ourselves we need to innovate we need to at least in my humble uh point of view we need to kind of go back to what we know and get into that and make it even better polish don't try to become a 25 Micheline stars and
try to play of course I love that with nitrogen and things because sometimes less is more sometimes just the most basic minimalistic thing is what is going to impress and it's going to give that detail in your amazing gastronomical experience so uh what you said right now it's more or less what you are reflecting into I believe you have this one as a mantra which I adopted it as well since I I need I met you you said uh you always says our future lies in
the past right yeah yeah but that is again is trying to mix these two worlds where I come from because everything that I go through in the first 15 years of my life it was basically about sustainability about recycling about Super Foods and I didn't know it until I went to school so it was then when I start all these bumps of Lights also after school after going through Michelin restaurants and things I had a trip in the north part of Scandinavia with the real Vikings
in in Norway I went to a restaurant that is called myo and uh what it was fascinating about it that it was in that time they were two Micheline stars but what it was fascinating is that they were serving the food on rocks and they were going into their ATV snow scooters in the middle of the forest to try to get the most natural and the most fresh H garnish and fruits and things to work with and that was a immediate connection where with what my
mom told me all the time we're now here we call in the new Nordic uh movement F you know like directly from the earth directly to your table and it was in nor when I got amazed like this gu having these amazing beautiful Michelin tast explosions on a rock so I was like [ __ ] I can really be myself and at the same time adapt into this Scandinavian Viking and then is when to explode the whole thing and then it's when I started with these Outdoors uh
events that I do and edible insects and of course edible attachs as well to my concept because a in doesn't look really good in a China White plate it looks better on a rock and he was like okay this is it what I'm going to do and this is what I'm doing until now y so you you went to the whole idea of the podcast is actually to give something back to to People to People Like Us people in the industry bartenders waiters chefs that are
reaching a ceiling where they say okay I've learned I satisfied with my my my knowledge that I have right now what I can do next and your example right now in here to me is just mind-blowing because you have created a ho environment where you as a chef you put yourself into one place but you also develop a lot of products you do Consulting your portfolio is huge let can you let us know a bit of these products what we we have in here how did
you came up with it and what are as I as I said to my kids never hear an advice from me but the only advice I can say this again I'm going to tell you about this in a second but the only advice I can give you is go for it if you are passionate enough that you believe and make another crazy guy believe in the project that you're going and doing go for it and [ __ ] it up because I'm not going to teach you anything
I'm not going to tell you how to be perfect I'm not going to tell you how to do things until you try until you learn learn so the only thing is that I can advise you is to be constant constant passion because it's going to be a lot of people a lot of other projects that is going to try to obstaculizar how I got in here what I got in here is because as I said to you guys I've been working with edible Ines with many
years of course I wanted to bring that to Denmark but before the covid I think it was a bit too early because even though I went to the roskill the festival selling insect Burgers I was selling roasted insects and Infused insects and so on and so on which it was good but the reaction that I saw with the guests with my customers is that it was more like a one-time experience and that not didn't make me frustrated didn't make me sad but it make me more
intrigued more like I want more like a challenge I want to do this for an everyday thing for them and then I was looking at these Vikings like okay eating my insect burgers and I was like okay that's pretty cool you know which actually my friends back in the jungle they don't believe that Vikings are eating insects and things like that but I also say okay how can I make this not Vikings but how can I make this new world of Europe eat my insects and
I you said first is a thing about mindset and it's something that the co helped me a lot or helped us a lot because the mindset needs to be changed you need to innovate you need to not going only into a path you need to have a plan B plan C and Plan D but it's not only about the Innovation but it's also about making a good product and then it's when I said okay something that they can eat and they can do once and once
and once and once and again and then it came a guy with a burger full of may I say this tastes good but if you make a beer out of this I was like what aha two seconds immediately look I get goosebumps and I he because it was the customer feedback who tells me that completely drunk you know Ros Festival dude I went to 15 rosil the festival so they knew that what I was giving them is not because I wanted to oh insects no I
say this is going to be healthy for you this is actually going to help you so up you know and have good nutrients in order of party a bit longer you know so that was that was my my sales approach in that time so I says dude Vikings likes beer so then he says I came back home and I start to make Kucha Keir f fermentation I got crazy with the fermentation I went crazy with this Noma projects fermentation books I read all of those things
and I create this beer the beer is I play with it because the tastes are from the Amazon but the Hops the gear and even the looks are from Scandinavia so I create the beer because I said again it's not only about sustainability it's not only about that but it's also about the mindset when one of these Vikings is going to drink one of this Grio beer first they're not going to be Grio edible insect virgins no more which they're going to open their mind and
they says You know what last week I ate some insects up bring them on and that's exactly what I want because it's there where I can come with my chef craziness expertise with all these roasted crickets smoke crickets and all those things that I can and that is been through elgo elrio beer first because again it Amazonian product but it's something that they recognize there something that they open they have drink this since they are 14 15 16 you know guys 18 years old H you've
been drinking this and you love it and that's why is easier for them to change their mind in order of eating insects but that's not the first product that you developed mm you you've came with this is this is the baby this is the baby product which has actually teach me to [ __ ] it up because now I got into this beer market I got into the beer market and as a chef as a gastronomer I had a dream or I have a dream of bringing a
beer because it tastes good with the food that we create I make a gastronomical beer I make something to be pair with food with snacks that is actually what you guys are doing right now in in the in the bar world and in the service we are unifying all these Concepts in order of just giving a [ __ ] great experience to the guest so of course it's not only the beer the the big boy is this guy here I call it the Lolly Hopper the Lolly Hopper
is a lollipop make of a grasshopper can you bring the camera boom I was about to eat it already go back a little let his face so he doesn't ah there you go okay that's perfect we're going to do pictures as well afterwards so yeah the Lolly H hope this is my baby boy why because this was the first reflection of gastronomical indigenous shamanic Knowledge from the Amazon with Molecular Gastronomy you know because then is when I start to make esas when I start to work
with the esal when I start to work with high temperature sugar so it says okay it's a lot of people doing all this but again we go why we don't go back to the past why we don't go go back to our roots and see what we have and see how we can with that that is already invented try to make it better so then I took this what we have here is a grasshopper mhm the beer is made with cricet is aneta domesticus this one
is the grasshopper the grasshopper what I like it because it's more fat it has more fat and it has the same as the shrimps or the same as Seafood it has the same kind of EXO skeletos which means that the structure of the grasshopper is almost as a shrimp which is good because also brings you Omega oils I didn't know anything about this when my mom gave me kilos of those for breakfast the fact is that now when I designed this I got all this molecular
thing into it and then I put something is called kumat yeah I roast the grasshopper I put a drop of kumat kumat is what now in the michelline world is called fermented Koji okay the fermented Koji in the Indigenous world isum like you guys know in the old days when we used to do red wine and things with your feets is because the enzymes the natural bacteria from your feet makes that kind of balance the fermentation in the wine in the beer or in this case
of the kumachi so it's a big sauce made of yoka yeah they boil it and boil it and then when the lady the oldest lady of the community comes speed on the thing one is speed in 60 lit come on guys it's going to be reduced and so on so the fact is that that fermented Koji I put a drop on it which I call the heart of the cricket why because first is cover on Isom Mal but if you can see the Isom Mal he
has also sisam why he has sism because in your mind in your file recording you don't have the taste of the grasshopper but you have the taste of the system you know how the system taste you know how that Umami natural Umami brings you on and wants to eat more so what I do is to try to reflect in your brain when you eat the grasshopper where do I hang from you hang from the cisem and then automatically because I could also say leather but as
a gastronomer I rather use to get you into a more smooth taste and then is where you go so this is the first creature that I have created and I have made Nord now we are using it actually as a garnish for drinks and Cocktails we are using it for uh desserts right now in Halloween I get many many of Soul first because it's delicious second because it looks crazy good third because it's healthy and fourth because it's instagrammable when you eat one of these you
feel like a superhero you know you you right away you want to show your friends hey bro look what I ate I am helping you see exactly because you show to your friends says I'm a hero I'm helping the future I'm eating insects so in that way your friend says [ __ ] you I want to eat insects as well and that that's the mindset that I want to create so that's exactly what is doing this so now stop talking so much cheers School cheers boom very nice
it's an Amazon sneaker no no don't think you you can get that flavors from such a product I mean most of the people are SK when you are talking about insects I was skeptical before meeting you I was skeptical [ __ ] no but after that it became more and more usual for me so now I'm a bit more open to go and do it one thing that I'm going to commend right now actually if you are high allergic to seafood or shrimp I wouldn't recommend to eat
insect because as we talked before they have the same EXO escalet they have the same structure they are basically Earth shrimps you know so if you are allergic to Seafood do not eat insects and what I also want to say is that in the 40s in jails in Europe they used to feed the people in jail with lobsters mhm because it was the cheaper thing that they will find and it was just what they will give to them until they realized that it was super expensive
but it's the same with the insects or if I mention 15 years ago with sushi if you say to your grandma or to my grandma that I'm eating raw fish she'll be like no bro you need to fry five minutes and five minutes you know very fried so all these things that have come as a new culture into your already created food culture that's what I'm talking about the mindset because again 15 years ago the sushi was super crazy coming from Asia as a raw fish
and all these things and we learn to eat it and right now if you go and order sushi it's like 4 500 crowns for 15 20 pieces you know because they have learned that is super healthy they have learned that is super nice it can be sustainable and so on and so on so again it's just trying to put innovating and trying to bring new products into the market and if you're passionate enough and this has a good story and a good uh marketing and branding
it will it will be successful so so how did you when did you knew okay when did you knew I'm a chef and now I have so many ideas that I want to make my own stuff again it to me I don't think that as a chef you never reach a ceiling okay you never reach a ceiling because always has these roof Windows you know like Mario Bros where you can go to different worlds and expand or or or canaly different Adventures different different challenge for
example I became a chaa I says okay how a way of again working with the insect something that is super basic and rustic how can I make that product instead of hide it away how can I make it unique Exquisite beautiful sexy mhm what more sexy than chocolate so again I didn't show it as I didn't see it as a ceiling but I saw as an opportunity to study something else and then I went to Spain I went to S the can rock and I went
with Jord rockus escaleras on those crazy crazy pastry chefs and then I became a chaer now I come back and again I'm still with my insects I'm still with my passion I still with my thing but with some other knowledge that I got even though you think you are in the ceiling you always it depends of your passion it depend of how curious you are and we all humans have that you got your iPhone 15 in your pocket in three months it's iPhone 16 and six
month because as soon as you get one you're like how can I make this better and I think that's the ceiling that we reach and I think that's the challenge that we have in the bartending world in the kitchen World in all these service is that when you feel you are in a ceiling that you cannot learn anymore because you know everything retire and go and plan some things because I think that this industry it always keep teaching you it always keep keep hitting you in
a way of you to learn you to reinvent yourself and innovate and do different things and who who knows that tomorrow I am in a bartending expositions and a competition and they have you know exactly because it's a different world and as soon as you are challenging yourself with it and you're are passionate enough you will learn and you will find people who teach you and show you the way to to do better things no of course hopefully of course and then we we chatted as
well like it becomes more and more or the way that I see it it becomes more and more that the Gastronomy and the Mixology are combining because you meet people it's crazy you start doing crazy projects it's crazy it's crazy and also is the beauty is how the customers has taken it they have well taken it now you can make a drink with beetroots with cucumber with with mushrooms I have some some friends of ours that make drinks with mushrooms and things like when I saw
this kind of thing it's like wow okay that's cool because it opens the ceiling it's like okay you think you know everything as a chef but now the bartenders are using your skills in the bartender why you don't learn something about that as well and now I am completely fascinated about it and that's why I'm trying to to come into the world of bartending and and and drinks and Cocktails with with my beer but at the same time open to learn new stuff nice what uh
what would you say would it be one of the the key skills or the key mindsets of um of trying to reach the best of you as a whatever Hospitality professional you are um it's I I would say that it's super difficult but I think it's different aspect I will say that is the spiritual aspect without something like am masonan nka hippi guy but it's also the spiritual aspect you know when you feel that you love what you do the energy that you have that even
if you get again punched down 3 seconds up again mhm you know so I think it's basically the passion it's basically in the passion Like Loving what you do and going going going going even that it says this [ __ ] no one is here now all the my friends are drinking this beer and it's like oh this is amazing exactly I Told You So I think it's about just keep going keep going and I mean that's a that's a mentality even as a chef as a bner
where you are when you are at your lowest cuz we've been there you've been there when you were a bit depressed I've been there when I did not want to killed me man I opened my Catrine edible insects I was going to make a whole shop co killed me I was like okay damn now I have to bring the customers to the insects world but at the same time it was amazing but how do you overcome that uh that feelings when you say you are at
your lowest how you overcome well again what I said before first is the spiritual but then is when it come the second part that is the people you surround yourself if it's people that is is positive is people that is supporting you and helping you then you don't feel as crazy as frustrated or maybe sad or negative or whatever but then you don't feel as as lonely in this travel so it's also the people who is around you and at the same time with the people
who is around you I will say also economy try to save some money because it's going to be time that is not going to be as good as it's going right now and in those time for example in covid that we were two years with no work you didn't know if I was going to do an event yes or no we were getting a contract for 25,000 Kronos for 3 hours amazing and then suddenly 1 hour before we're getting cancelled so save money why because that
keeps you going with the project even though if you are completely broken it keeps you going with the why because also people needs to see that you are constant the constant with your product that you are actually giving the best out of it so I will say the spiritual part the people you surrounded and the economical part as well you need some because sometimes like you said sometimes you're going to be in the [ __ ] sometimes you're going to be down without job or maybe yourself y
you know yourself says this is not the thing I want to do so you quit and sit yourself like okay what the [ __ ] should I do now but that's the best moment because if you have a job you will never find something else it's the time when you are sitting in your sofa that it comes the idea and reinvent yourself [ __ ] I'm going to make chocolate or I'm going to dance or what I'm going to sing or whatever so those three things bro spirituality the friends
and the people that support you and economy and economy how uh how hard was it to to make this beer cuz you are now in a second year in a in a certain point in a certain point it was hard because I'm a gastronomer MH and I don't want to make a rainbow brands of beers I want to create one beer that it goes well with my appetizers with at least with my first two courses so in that sense it was difficult because as a gastronomer
I needed to balance the Hops the Mosaic with the with the insects also ER the fat and the Omega oils that the insect had [ __ ] up my carbonation in the beer which as well you need to reinvent yourself you need to go lower in the process so in that sense it was very difficult but very challenging because I was scanning some 15 years of my life I was scanning the whole Heritage I'm bringing with me so he's like wow if I can can insects and it
still made you think about eating the second course that is also insects that would be amazing so as a gastronomer it was difficult but then that is also something that I will give as an advice that I have also learn not to do with this amount of energy I have is that you have to delegate okay okay because sometimes it's like oh I need a website then I have to learn how to make websites yeah you're going to make an okay website but you're not going
to make the best website you're just going to make an okay website people is going to look like he's starting so you need to delegate you need to I realize as says okay I'm a good gastronomer I have developed something but as a beer maker even though I learned all the basic stuff about the beer making and fermentation I said well now I need to go with one of the best guys in order of creating the product if you're a chef you know that I'm not
arrogant if you're a chef you know that I'm not talking much that I don't give a [ __ ] about janone because the idea of is like becoming better and better every day that's simple as it is at least in my humbled opinion so I went and find a collaboration I found a real Viking dude from ogus in the north part of Denmark uh he has a nano buger which means that is a very small artisanal again keeping the thing As Natural let's say it as possible you
know with with the concept of of back to the to the to the roots and he's using his fermentation techniques and his laboratory is completely crazy so I start a collaboration with him it's called H Jacob and he is from Brew 42 y jackob from brew for2 and uh he is the guy actually as a gastronomer he is the guy who also kept me in frames because otherwise this would be a very beautiful smear of something because as aeva was like what about a bit of
cinnamon and a bit of this and Lou you need to keep it basic you need to get the beer is a beer you need to keep it traditional you need to keep it Nordic so in a way actually he kind of that passion and that challenging and that energy he kind of like canalized it in order of with both skills and collaboration creating this beautiful baby called G okay so it was [ __ ] difficult but it was a collaboration with a guy who already knows a lot
about beers and he gave me the framing for creating this and he's your business partner or no he is just my he's just my master Brewer your master Brewer yeah he's the master Brewer I am the guy who goes like this and make the recipe I show it to him and he's like this is [ __ ] go again and then I try again and so on so this is how we collaborate sorry it's true no it's it's amazing cuz I see you are a creative person like
as a man I love it I love it as a chef as a bartender you're always here there here there but who are you dealing alone with the business side or how do you do it in a business perspective how do you plan to put it as a business I have the three part that I said before the good team I have uh one of those is my wife which is actually that person that is giving the structure and the Danish European oriented businessman so again
I go with the people that you are surrounded by but it's heavy because I'm a chef and it's a whole world about beers and drinks and competition and exclusivity and agreements and so on which in a way also those big brands obstaculizar because then you slap you twice and show you a reality that is really hard so for example right now we AG G you yes we are doing ourself like I was saying before we are trying to learn the whole things but now we are
trying to delegate we are trying to delegate the first thing of course is accountant because you don't want the the taxes and the the people being uh behind your company so you the the first thing I do is try to keep everything legal all the numbers in the right green position and then with the marketing because I talk so much and because he has is the product of such a storytelling of my Heritage of my life I want to go into it because otherwise it would
be just taken as a beer and that's why I am creating one beer because I I love it I love the taste I love the concept and I love the story I love the face of the people when they are drinking it and for me it's very it's like a baby I want to take my baby to school the first day so that's the same I want to go and go to the bars also right now I'm trying to canaly the beer with restaurants because as
a chef as a gastronomer I think that they will understand a little bit more the concept and the mindset of the edol insects in the beer but it's hard it's hard but tomorrow I'm going to do it but it's hard M how how hard is to put one product into this competitive market especially into the Beer Market in the nordics it's very it's very hard first because you don't have a big name people already tells me like right now I need to put your price down
I says yes but the beer is amazing the quality the products the the Hops I use all the thing when you drink this beer next day you're going to be fresh as a piece of salad puy you're not going to have this hangover thingy see but I need to put down the price because no one knows your beer see but at the same time when of course it's a little bit of a politics you know into this because when they receive so much benefits me as
a Caterers as well you know if it's a person coming with a brand that is giving me a fridge it's giving me three tables it's giving me a car it's giving me Umbrellas of course I need that because that's also giving my budget a bit bigger in order of making different experiences so I understand that part what I don't understand or not understand what I need to is that the business the the our industry opens their mind and check out that is also small as we
are doing now with all this local that we are trying to get into the local production and things check out that is also a new world that also needs maybe one opportunity maybe not but that's the that's let them customers and the experience that we will create for them to decide if it's a good product or not but right now it's about a big contract and about how many millions of millions and blah blah blah you know that so it is really tough but at the
same time because of the industry is so big and so extense is also the industry itself is creating new places underground let's call it not on ground but let's call it out of the box that is also permitting allowing to these crazy projects to come and those are the ones that I need to find because they have the place they have the location they have the venue they have the economical part but maybe they need also some storying they need some good products to go together
and together maybe trying to make a good collaboration so please double double D no anyway but yeah it's it's it's about of that it's about reaching the right people and then suddenly boom but it's just keeping the dream and keeping the sales and keeping the sales and not go down as soon as I don't lose money yeah the dream is on when my numbers start to get in red you will see me having tequila with crickets or something else but as soon as it's green they
keep the dream because one day maybe you get one of those big companies says let's try that it's sustainable let's try that it's a different mindset let's try that and then suddenly you are boom how um how do you see let's go back a bit in time cuz uh that's one thing that you mentioned a lot of Storytelling you told me and us when we were together more stories about uh the Crickets you told us about more stories about the insects how is it the Amazonian
Forest compared to here cuz here right now we call sustainability what you in the Amazon what Us in Romania when we grow up we called it necessity necessity exactly we need it was something because I think this is the fascinating things about Humanity is that sometimes without so much knowledge but what you need is what you find and what you get so in the Amazon of course as you guys all know you take a handful of Earth and it's full of life it's full of insects
and it's full of box and ants and things and that's the first thing that you try because why because you need you are hungry you are starving you're looking around like an animal you know and when you find things sorry that it sounds so crude and rustic but it is true you know so primitive it's like when you are looking something in the jungle and you see things moving the first thing is like a bird it's like a ant eater you like wow what is this
a flower you see something colorful something like that which actually in nature means keep yourself really away from me that's why he showing those colors we humans are like wow it's so beautiful and put your finger in and try to taste it and that's why you create so many things but in the Amazon you see insects it's different things because we have also two kind of Worlds there in the Amazon you know you have the indigenous people where like where I grew up that it was
really really isolated from big cities MH and then you have also the indigenous people that are already touched by development those indigenous they look at me and says are you stupid you are in Europe you have cavia you have meat you have po you have this and this and that why you [ __ ] you are eating insects in there but the other one the other half the indigenous that they did it because they need it the indigenous that they do it seasonal because that's some something that
is seasonal the insect for us is not only food the insects for for us also reflects if it's going to be a storm if it's going to rain if it's going like you need to host your strawberries you need to host your bananas your mangoes because all the insects are coming out in means that they already can feel that it's going to rain and so on so it's part of your life cycle it's part of your habitat and you have so much respect from it mostly
when you eat it you have so much respect from it that those part of the indigenous that I'm telling you these communities where I grew up that is called maak in the Cana National Park in the South part of Venezuela Frontier with the Brazil they feel very proud they feel very proud because now they know about sustainability because now they know about superfood now they know about proteins and all these Essentials nutrients that the body needs and now they feel super proud as I do that
your mother your grandmother and your older generation gave you that as a part of your heritage and that's why for me as a chef I could have come with asai kwasu I have could have come with so many other things from the Amazon but to me the insects represents a lot in that sense so it's not only food is also if we humans would work as insects oh my God it would be amazing because they always work together they're always spiritual the friends and delegating so
they're always together and they build so crazy things so for us it's a big respect the only funny thing is the insects don't know that Empire State exist but it's two different worlds and those are the two worlds that I want to put together with my Gastronomy that's uh that's completely fascinating man it's just a crazy crazy story and um look I'm a crazy dude that's why that's why I've been living here in DM for 24 years because you got to be crazy to be here
for so long time and at the same time being in love with what you do be in love with your roots and your jungle being in a place that is a big big big city and it's getting bigger and bigger but I said myself if it's not Copenhagen in Denmark that is one of the greenest mentality that is in Europe then I would not be successful with this beer and with this edible insects uh project because Denmark and Copenhagen has this open mind they have this
I have to I see my kids I have two kids now 17 and 18 years old I have seen in them that they feel the responsibility of help the world or participating in helping this world so if it's not in Denmark that you can do these kind of things actually if you realize right now like we were talking about these big companies and industries Denmark is one of the first ones right now they are building in jand they are building one of the biggest H warm
factories that is called in home and it's one of the biggest warm factories in all Europe because they realize okay the future is right now we have to do this but also the systems the industry and the food uh sanitary uh food V the the control sanitizing the regulations needs to stud more for example with the insects because so far we have only three kind of edible insects in Europe and they are not sustainable why is not sustainable because if you want the edible insects you
need to go to Thailand you need to go to South America to bring them up so what these guys are doing is emulating the habitat of these guys in order of also making a really different big step into the mindset but also making some something that is an umbrella species that is not into their food culture but it meant so much that they're bringing it into it adapting it and hopefully expanding it and that's what I would love to if actually like they're doing in guing
University in Holland and in Belgium they are studying as much as possible with the ELO insects in order of expanding this in Asia in Thailand in Philippines in all these places is more than 150 200 species insects that are super food the same in South America but in here because we are in Europe we don't have that but that's the past and now again bringing the new past things bring it into the future and building the real as they are doing they're building one of the
most top age Advanced companies in yland where they are producing insects how uh how do I see going it's uh it's impressive how do you see it going do you see it in terms of uh schools and structures like Chef schools you see they are open to it but remember that each culture is very traditionalist each culture is always going to go for what they like and what they know and in the sorry for what I'm going to say right now but the Danish cooking structure
is based a lot into French cuisine French and right now with all this minimalism and nyoto and all these fermentation things with Asia so it is difficult and you just need to implement it pursue it and uh go and go and go yeah man it's uh it's interesting you said 25 years 24 25 me in Denmark in Denmark yeah uh 24 years I came for 6 months 2 four years you came for six months I came for six months six months yes but uh right now
I am very happy because again this country has give me the knowledge and the opportunity of bringing my world into here and also because like you said in the schools and other people is getting naturally interested right now people is traveling all over so it's not one person that I have gave my beer today says I have eaten insect in Mexico I ate insects in Thailand I went and blah blah blah blah so he getting there into the schools I have friends in here for example
in Denmark um he's a very good friend of mine he's a Pioneer the same as Claus Maya the same as Martin Kaya the same this guy is called Jacob Jacob rukov Jacob rukov he is one of the pioneers of edibl insects here in Denmark he is a super scientific engineer something something I don't but when we met it was amazing because I had the practice he has the theory and we met and this guy from B is called B in Denmark bog in Denmar this guy
from bog in Denmark uh Jacob uh he is taking the edible insects I took it more into a gastronomical way he's taking it more into a stif no teaching um Dynamic into a more like schooling way as you can hear he's much better spoken than I am H so he goes to a school and he gives this Exposition he has been in the kitchen School in Valby and as me he is a warrior and he's trying to do and every time that I go into a
edible insects Exposition or a festival or something like that I always see that is someone that is actually trying to do their piece into it so I know a lot of people as well in ohus that they are doing it into into this uh transforming the edible insect Comet into the schools and US see it the same again the same as Sushi and the same as other product using it as the new product because and I don't want to get too much into a long stories
that you might pretty sure know more than me but it's a huge rumors around the world sayings that in 2030 in order of having this kind of like a super uh ecology sustainability H new brand you need to kind of have some percentage of ecology and nature into it so it's a lot of people in Italy they are already seeing how they can put insect into the pasta so insect flour into the bread flour into the wheat flour so they are hopefully there and I'm not
talking about Bill Gates and about the agenda 2030 so on and so on but hopefully the people can check out that is actually we need to instead of just using more resources and more resources to creating more new things let's try to go back and let's try to what is already done and let's try to make it better and this is what I'm think with the edible insects and I think that is going into schools and I think it's going into the menus I have worked
here for example with the police department in Copenhagen a couple years ago it got too expensive for them but a couple years ago they wanted edible insects in all their cens so I was doing that consulter for them because they want the proteins they want to you know they want to bum up at the same time they want to eat good so I was doing this project for the for the police in Copenhagen but it got too expensive hopefully as you can see now that is
coming in Belgium with W in Holland in jand and in some other places they are emulating this habitat to bring these insects into a lower price and still sustainable to bring it easier because that's also some like my work in Instagram sometimes is like okay I have taste the insect I have drink your beer it tastes amazing I have a kilo of cricket at home but what the I'm going to do with those insects so it's about that it's about the culture it's about teaching them
how to do it teaching them how to roast them teaching them or not teaching them sharing what you have learned with them what you learn when you were kid and why and the benefits of it because then that natural creativity and mindset of the people will just get also like I want to try that and suddenly the same as Wasabi soya sauce or different things and ingredients that you have in your kitchen that not necessarily use every day but you know how they taste and you
know when they play good together so that's my idea with the insects I don't want to become like a crazy religious guy eat insects and yes of course let's try to help and save the world and that that doesn't mean you're going to eat 10 kilos of insect a day because it becomes unsustainable you are trying to save the world but it's like a restaurant that it opened this days where it was only an Avocado Restaurant avocado is super beautiful super food super delicious super sustainable
but if it's only avocado then it becomes so sustainable so that's the thing about mixing with the culture that the food culture that you already are in no matter if it's in Romania in Venezuela in Italy in Spain or in Denmark mixing it with it and sharing with them what to do with it I think it's super important the same as with bartending and Cocktails and and service and even H waitering why because after the covid people is trying to do what we do professional they
are trying to do it at home because they have realized that the personal connection connection that beautiful experience that we create for them in a restaurant they are trying to emulate that at home because now they have learned that time is more value because we spent two years together in the same apartment when we had covid so now they are trying to use that time and learning that so even waiters service Cy so much that they have to teach and share the same as bartender you
know now people goes everybody in the house after Co now they are bartenders they know how to shake it super bad cocktails but they are trying and that's the idea to share what we can do in order of them bring them home yep and in order for them to Value more the the work that you do cuz the amount of time that you spend it's not easy 20 24 years 25 years that the amount of things that you've seen I think is just fascinating not only
in the insects world but the whole Gastronomy Journey your whole Gast I'm pretty sure you've changed a couple of places you've no and if I can interrupt you now that a bit crazy and I'm already I'm already thinking about it next I'm going to Australia so it's the first time that I'm going to change to a completely different continent because yes I am I'm from the Amazonian jungle but the Amazonian jungle's insects are blue now here I'm going to Australia with the maybe the insects are
going to be very beautiful and they have like big teeth or something like that so that's again I am already I haven't been in Australia I'm going there in December the 5th of December I'm going there I'm already like can I make a mayonnaise with an egg mu egg how many how many liters of mayonnaise can I make with a crocod Dr egg is that sustainable you know like I'm like in Australia for example they are super good with the edible insects as well the native
used to have the honey ant that is an ant that goes and eat the honey from the panel and when they eat the honey he natural ferment the honey in in the ant's butt and that drop of Honey is an elix here of taste so all those things I want to go to Australia and I want to check because it's a lot more to learn I haven't reached that ceiling where my mom is indigenous I was the 15 years of my life in a jungle yes
but now I'm going to another place that I'm going to learn so much about edible incense and a different nature that you guys had to keep tuned because I'm going to bring a kanguru beer no no no no no no no not true but I'm going to bring some crazy things because again it keeps I'm going to see the gastronomy have in there I'm going to learn something I'm going to put it in a blender make a reduction and the best of the things that I
will learn I will just connect with our Scandinavian new Nordic Cuisine and at the same time with my jungle I'm going to connect two jungles now and see where it comes so Denmark exactly two jungles in this little country so let's see what it is line between the jungles probably Denmark is in it's in the middle it's in the middle but those two jungles they have a lot of practic a lot of action but has the theory and that's something that I'm really thankful for when
I went to the kitchen School in Valby and I sit there for four years learning about food I didn't know that it was so much theory about things you know in the forest we go you eat it oh my God you got bad stomach you poison you die oh that's is not good you know okay next one oh this is good that's how you create because of the need that the human has we don't have a laboratory you don't have a biologist and all these things
so when he came to school it's like wow so it is amazing and still my edible insects are in the top three activities that I want to keep doing so it is okay oh it's fantastic and it's uh it's really interesting to see how you say okay you've learned in practice but you came in here in uh in school yeah how hard was it for you to to take the whole practice that you got it and put it within some frames putting within okay it was
super hard because I was even getting fire from restaurant I like oh I got some beautiful ants and the chef is looking at me like why you're putting ants into my dishes so it was too much passion and in the fact of the kitchen school again learning about the different elements that it should come into a dish and learning about the different techniques and not overdoing some of the dishs at the products and giving the respect that the product the surfer itself it blew up my
mind and again right now that I'm doing all this for fermented insects and kume chili sauce and everything I still get a bigger respect for what I learned before because the whole Theory the whole thing the whole ceiling that I'm reaching these days it Li in the past in what I learn in those days do you believe that the school system put you in a box or it teached you for instance you have your way of doing it in the jungle and then they showed you
their way saying this is the correct way do you believe they put you in a box they don't put you in a box but they are showing you what the people likes in here you know if they have a good mentality they are they have made the expertise of what this Society likes and it's called integration you know what this is because it's not about me it's not about my show I cannot make a whole asai B thing because the people is not used to it
so in a way I had to come to a place that shapes shapes you and give you that position and that direction it's a little bit like the dura cell rabbit from from the commercial you know like super energetic super creativity yeah but if you what about if you go this direction and this direction and this direction so in a certain way they don't box you but they show you where it works in there MH in my case I was I got graduated in 2013 but
in my case I was very healthy because in my school in Valby thank you guys again he had a very an old teacher SL consultant SL Shaman that he will just walk around when you are cooking when you see he will see your personality he will see your spark he will see your style and he will say you know what you are good what about working with this and this and this guys because I think your energy could be going there so of course they teach
you they box you but at the same time they give you the opportunity of expand and and multiplying that knowledge that you want to do for example he sent me to Dom in Rio de janeo in sa Pablo and Rio de Janeiro in Brazil I couldn't go because of something with papers and visa and blah blah blah politics things but what he saw is like yes with all these things instead of stopping me and saying don't work with insects you have to make fresy he says
you know what I have a chef he's a friend his name is Alex atala he's in Brazil he work with insects why you don't go there so they try to canaly your knowledge in order of maybe you are the next Einstein or the next crazy dude creating something amazing or the next Kentucky Fried insects you know so you never know and this guy was the guy looking that SP that craziness on you and says no man you are too crazy for this restaurant they are too
minimalistic you are going to get fire go to this one go to this one and that's exactly what happened to me when he sent me to Brazil when he sent me to to Norway because in Norway actually the CHF were they were fighting to get Chef that they were passionate skilled but at the same time with love for nature because at that time all the chef sorry at that time all the chef they just wanted to go to with 15 stars and 25 stars in fans
in the the I didn't I want to go to the middle of the the Alps and make el you know so it was amazing for me just the fact that going into my snow scooter as a South American Amazonian dude and picking up plants and you know that was like wow that's amazing and that's exactly what I used to do the first 15 years of my life going into the forest picking up the things and tasting it and eating it how is it changing the now
it's a bit uh on a tangent a question but I have to ask it we have the whole day no worries I'm getting paid by hours so go bro how is it changing the climate from the Amazonian Forest to going in the middle of a mountains in Norway right now we are making this interview is uh the beginning of November and I already have my winter boots I have my winter boots until May I've been living in this country for 24 years when I arri to
this country you could be easy in minus 15us 12 I hate it I like the sun I like the sun the heat the salsa the WAN Co you know that is what give me the energy but and this sounds very cheesy flu baa like we call it in the kitchen but when I got my kids in here when I had two beautiful daughters in Denmark I realized that I have to put my jacket on put your jacket on and shut up and do it because Denmark
is like it is the cold weather is like it is and the moment that you feel that you have reach a ceiling talking about temperature get the [ __ ] out of here move to another country you know go to the desert go to another place that is warmer so right now the climate is not stopping me the all the things is I think in life you put things in a balance yeah you know like what give you what takes you the pro and the cons and Denmark
for the last 24 years had gave me way more that it was taking of course it's taking me the energy of me being in the jungle paral liing skydiving base jumping all these things I used to do but it's also now I know how to ski now I know how to do climbing in in in in ice so it depends again not only in the gastronomic but in the spiritual side that we were talking just try to reach what it makes you happy and try to
adapt it and I am here of course I get sad I get depressed as everybody else when the things gets dark and cold but thanks God you can buy a ticket and get the [ __ ] out of here or take a train and go somewhere else that is warmer you know you go to South Spain is warm you change your thing charge your energies and come back in here because here is where here is where the mer so you you started to said something about uh conspiracies
and theories do you want to elaborate more on that one because we don't know no but that's the point that I don't know either and I have got some haters actually where goes to my Instagram and they start to say you have been brainwashed by Bill Gates and the 2030 agenda like bro listen to me [ __ ] I am doing insect since I am three years old the fact that the politics and the world is changing and and changing and going in different ways that's not up
to me so I have got a lot of people who thinks that I am doing the edible insects just to serve the wave of sustainability and I have to say you guys no I am not why because this is something that I know since I am a kid the fact that bill gay thinks that is cool and the fact that bill gay is saying that it's something about making the old the population it the same and more equal thing all those things I come from a
place that is called Venezuela guys if you know a little bit about politics and demagogy you know about Venezuela on paper all those things sounds amazing the problem is when it goes to practics when it goes to societies when you come to Denmark and trying to the same as Co put a mask on put the mask off eat this eat that humans don't like to be told what to do you know so the fact that it is creating an agenda on paper I think that is
amazing that some people from different part of Europe are trying to check out the undeveloped countries as the place where I come from and says how can we help edible insects should we go out there and try to teach those guys that is not only the gold and diamond that is value in their society that is also the insect that is also the more natural things from 500 years ago that is worth if the people wants to do that I like that conspiracy the thing is
when it becomes demagogy when people become money and manipulating mentalities and mindset in order of putting you into a box as you said and that's what I am against of I'm doing it because that's what my mom taught me I'm doing it because since the first 15 years of my life that was my h y I'm doing that because I grew up healthy I'm sorry I'm not 190 and super muscular but I grew up healthy you know in the sense that I know that what I'm
selling is good so if other people are hating or not hating the people who can they do the people who cannot they talk yeah so that's a good way to say man that's a very good way to say and uh let's uh let's say like let's try to summarize it why exactly it's good to to eat insects in just like one sentence so people know exactly cuz it's a long discussion and most of them most of the listeners might listen it or might not listen it
no and to be honest now right now people and a lot of my friends and my heppie friends they tell me Lou you know that in some years you are going to go vegan because to be honest to me as a gastronomer as a chef the right direction is used to eat vegetables because if you really know but again it's about sharing the knowledge if you really know how to get those super food from vegetables proteins omegas and so on you don't really need to get
anything alive that is insects in a three wordss where because again right now with all these things people knows way more than what I do you know I know how to roast them and eat them and I know how to make them taste good inside a beer that I know the fact is that the question is uh why is it sustainable or why you should eat insects you sorry thank you for that I just went back to my jungle no problem H the fact is to
get a kilo of meat from a cow you need 8,000 L of water to get a kilo when I said a kilo of course you're going to get a whole cow but portion of it protein wise talking to make a kilo of edible insects which it has 64% please correct me 64% of protein content with the meat that is 57 if you have a kilo kilo of the same protein that you got from those 8,000 lit with the insects you only need 8 L the carbon
emissions let's not talk about the farting cows everybody knows about the farting cows and all the vegans are like oh my God the fact is spacewise you need so much space for Kettle for cows for meat for insects three square m you can reproduce an ulate the same habitat and get so much proteins as I said before they have super more proteins that spinach more proteins that uh Kik chickpeas more proteins that lever more proteins than meat so it is a super food they have omegas
as Omega oils that is why we eat fish to get this Omega 6 Omega 12 that is so good for our bones and so on so why eat insect first because they taste delicious second because it's healthy and third because living in Europe mostly in Denmark where is so small space for pork production or meat production edible insects is a very very very good alternative to fit your population with some high protein sources and sustainable at the same time and again this is the little bit
that I have learned from the school and I have learned from listening to Jacob rukov because they know when you listen to these guys it's like okay he knows the science of edible insects what I know that is that is healthy that it tastes amazing and they are super super super super super good but you you I'm not hypocrite in here I'm not hypocrite which means that I don't want to sound like a religious person as I said before I don't want to like insects or
nothing I know that this is an alternative this is a tool to help the world to do good things to be sustainable and so on and so on but personally as well I live in a place that right now if I eat only in an insect diet I will have to be a Minista because at the the way that the structure of the food market and culture in Denmark is not sustainable right now to e insects so of course I eat meat because as you guys
can see I am a bumb of energy and I need the energy I am a CHF and I need my proteins of course I try to balance it as much I eat so much greens and so much beans and but the time that I eat meat pork fish chicken first I enjoy it I try to make it as healthy as possible and number three I try try to give the much respect for that animal because as I said before in the jungle we are animals man
we are looking for eating and when you are hungry believe me when you're really really hungry in the jungle you don't care about saving the world you care about saving yourself and this is the selfishness of humanity you know so in this Society of course you have insects and so on and meat but you just try like when I eat with my kids we go out or eat a steak first we try TW e it the whole thing I show them with the fat we can
do some things we can do some other things with this with the bones we can do some fun and try to use and give respect to that animal to give your [ __ ] life for human to eat and enjoy it and have pleasure nice so I don't want to keep uh you in here for such a long time it's okay I thought that it was some insect comings in 20 minutes we're staying here for the whole night no worries we um the the way that we like
to end every podcast is with two questions one question that is made it's the same more or less the same question for everybody and one question that is Taylor Made for for you the one that is the same for everybody we somehow covered it two three times which is uh what keeps you motivated while working as a chef while working creating stuff while working in this hospitality industry and the one tailor uh made only for you is it what advice would you give to somebody who
would like now in 2024 or 2025 to start a career as a chef don't don't because and this is from my heart I'm very sorry the industry in a way is prostituted mostly with the co we got a little bit of respect but as we were talking before people don't have idea how difficult is to be behind the kitchen how difficult is psychologically and physically to walk 15 16 kilometers a day to have the pressure that the level of the Gastronomy is reaching right now mostly
in Denmark where we have so many missioning restaurants where we have so good high standards about the food the students are the chef are getting depressed dro addicts alcoholics and sounds wow he's negative I'm not negative I'm realistic why because he's too much and sometimes is so much the industry that you become like a machine of food in a and forgetting way the passion for the food and the things is you have to learn how to say stop if you can say a stop then become
a chef why because all the chef what we want to try to do is to recreate an experience to try our customers to have a good time if you can do that but at the same time knowing that this [ __ ] is tough then become a chef otherwise sell ice creams yes and the question number one was the question what keeps you motivated why keep working in this industry what it keeps me working in this industry is the need because you need to work MH because you
are reaching a certain age where you need to play with the tools you have because you need to pay bills because you have responsibilities you have projects and you have payments so is what I said in the beginning this constant human need for a better life for a better world for a better thing that's what it keeps me working because if I was super rich believe me I wouldn't work as a chef I I will be traveling the world I will be teaching all and sharing
my knowledge with all those indigenous communities how to do that how to recycle how to blow glass how to sustainable project so many other things that you can do in the world instead of being in a kitchen which is amazing being in a kitchen because you can put in a plate your dreams you can make art you can make people mouth orgasm you know you can make people enjoy yes but it's so much other things working in there and the amount of stress that right now
the level of cooking of gastronomy is coming is a bit dangerous so I should say and that's why I always said let's try I I'm not I'm no one in here so course let's go with the fifth meling star but it say let's stop let's chill the [ __ ] out a little bit and let's see what we have in the back because we are living in our past so many things that they are not ready yet and so many things they are so good and they can
be perfectionate without jumping into more future and future and future and future future is amazing but check out what we have in the past because that can be the secret good that's a that's a very way a very nice way to say if I had a mic I would be like this I know I know it's I said it's the last question but I have one no worries no worries I have I love it being here it's a sharing with everybody what craziness question you said
you become stressed do you have a way after 24 years how do you distress you want me to show you no yes because it's basically it's super super super easy if you have a house or if the weather allows you after you've been having a very long day take your shoes off take your socks off going to the ground and just stand in the ground it will use spiritually of course it will make you feel like oh the day is done but even physically like the
physics happening you know your body will discharge it will drain the energy your chakras your energy will go down and you will just you will be contact with Earth if you know about electricity positive negative but always you need the most important that is your one the contact with Earth and to me I know it sounds like a crazy hippie but to me the fact of having a hard day of work which computers machines sus and things taking my shoes off taking my socks and being
able of being on the grass stepping on the grass for 5 10 minutes it drains all my bad energy and at the same time made me not flat but makes me calm again in order of taking the next day again so my best advice seriously seriously seriously if you have a chance you can even do it if you have a tester you go a test to run the tester put the red cable and the yellow cable and touch it it will give you some frequence take
your shoes off take your socks off put your feets on the ground have the same tester and you will see the amount of energy that is flowing through your body then you have your own physical answer that's that's what my mom told me take your shoes and go to the Garden I didn't know now it's on a stressful therapy and some people pays for it so you know so I I believe that's the best way to end this podcast with leaving everybody some other ways to
relax but um let's say let's drinking drinking a beer and you know what I mean it's some other ways to relax that we can talk in the next podcast yes and uh what we always tell to everybody we would like to do this one more time we would like to do it again when uh we have a bit more experience into production when we have a a bit more experience doing everything and also seeing what it's next seeing what happened Rec catching up all of the
stuff that we did now in one year half a year who knows I will be here brother I'll be here first because I like this kind of projects where again the people you surrounded with you know always proactive and second because just the fact of one and a half hour of us talking y y y y if you guys can have three minutes and learn something from this topic at least from my side that will be mission accomplished you know because the important is that we
share whatever crazy it comes from our head but in the end that you put yourself into this say oh that happens to me that happens to me I'm going to try that well if you do that at least once then it's mission accomplished because that's what we're looking for I guess exactly that's what we are fulfilled as well if 3 minutes more than happy man well if we got more than five views we did it baby we did it no but thank you for bringing me
here and you know whatever it is you say JUMP I say how high jump boom thank you for joining us for this episode of barbox the podcast this episode was produced by Mi Paul and I Manuel Li with thanks to Min Media Company please find us on YouTube Spotify and wherever you are getting your podcast be sure you subscribe and rate US thank you hey hey