Welcome to Episode 267 of the Spun Today podcast! I'm your host, Tony, and today we have an extraordinary guest joining us - Stephen Rodriguez aka Chef Papi, also known as. Chef Papi's journey is a testament to the power of hard work, dedication, and the importance of embracing the process of success, rather than shortcuts.

In this episode, we delve into Chef Papi's remarkable story, from his humble beginnings working at his father's restaurant in high school to becoming a personal chef for the likes of A-Rod and JLo. Discover how he turned a simple need for food in his community into a thriving business, tripling sales by catering to customer needs.

Chef Papi shares his experiences growing up in a reserved Dominican family, his creative exploits in the bachata music scene, and how his passion for food led him to innovate unique dishes like the famous Dominican pizza. Learn about the invaluable lessons he's gleaned from failures, his appreciation for the intricate work behind food preparation, and the importance of taking action and following your dreams.

This episode is packed with inspiration and insights into staying motivated, the significance of mentorship, and how to balance family responsibilities while pursuing creative goals. Tune in and be ready to fuel your own creative journey as we explore the art of perseverance and the magic that happens when you embrace your passion. Let's get started!

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Check out the episode page for more content from the episode: https://www.spuntoday.com/podcast/267

 

Follow Chef Papi on Instagram: @chefpapi_nyc

 

Want to book Chef Papi for a private event? Contact: Bookings@ulmedia.net

 

DOMINICAN PIZZA! How it's made! | DEVOUR POWER: https://youtu.be/-rdRPX9q0nY

 

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Check out the Earn Your Leisure Podcast episode with Chef Kelvin: https://youtu.be/ezATumunCmA

 

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Transcript

Tony [00:00:17]:

What up? What up, folks? What's going on? Welcome to the sponsor Day podcast, the podcast that is anchored in writing but unlimited in scope. I'm your host, Tony Ortiz, and I appreciate you listening. This is episode 146 of the podcast, and in this episode, I have a very special treat for you. I sit down and chop it up with the one and only Stephen Rodriguez, aka chef Papi. He is the creator of the famous Dominican Pizza, which has been featured in many events all over the country and around the world. He's also known for tons of other amazing dishes like his longanisa Mac and cheese and a Philly cheesesteak whose cheese pull caught the eye of the popular Instagram page devour Power, which ultimately landed him at a food network event. Listen in so you can hear all about that journey and about his upbringing, his influences, his experiences, and learn about the work ethic that has gotten him to this point and the life lessons he has learned along the way. This was a really fun and insightful episode, me to record, and I am eager to share it with you folks.

Tony [00:01:27]:

So I'm gonna keep this intro as short as possible. But I'd be remiss if I didn't highlight and mention a few things, a few takeaways from the episode. So aside from all the stuff that I mentioned, there's also a lot of stories related to work ethic and dedication and putting in the work to chase down your dreams, which is something that those of you that are listeners of the podcast know that I'm big on. So that's something that definitely resonated with me. We wind up speaking about parenting and our mutual experiences with that. Although chef Papi is married with three kids, my wife and I have one son and have our hands full with him. So I can't even wrap my head around the concept of having three kids. So kudos to him.

Tony [00:02:15]:

And they also know that in having kids, that's like an extra gear of motivation that you have as a parent. And going after your dreams is that much more important when you have children, especially doing it responsibly because you want to one day be in a position to allow your kids to be in a position to chase down their dreams, just like our parents put us in a better position that they were in to allow us to do what it is that we want to do. To me, generation after generation, doing less and less of the grueling I hate my job type of work and more of I can't believe I get to do what I love type of work should be the goal, but again, realistically and responsibly. So it's not to say that it's cool to be a 35 year old with no job that's five foot nothing and has aspirations of being in the NBA. There's a very big difference between that and responsibly providing for your family while you also put in the extra work that it takes to go after your dreams. Another important takeaway for me that we speak about is some of Chef Papi's successes as well as his failures, which I think is key and very important to hear because you don't have the successes without the failures. It's good and important to have the balls to shoot your shot, but also be ready to not score. Every single time.

Tony [00:03:44]:

We touch on the type of mentality that some folks have, which is that of wanting instant gratification and believing in overnight successes and thinking that people that you see that are successful around you, you just see the success part, but not all the years of hard work and failures that come before that success. There's also, towards the very end of the episode, an amazing story that chef Papi shares with us. It's a story that I think is so good, so inspirational, so touching, so motivating that I want to tell you guys about it right now and spoil it, but I won't. So stick to the end so you guys can hear that, and then I'll reflect on it a bit in the outro. And lastly, before we get into the interview, not really interview. It's a conversation. It's a free flowing conversation. So I don't really like to label them as interviews.

Tony [00:04:41]:

But before we get into it, you guys know what I mean. I have another treat for you, which is that this episode has video footage. You can find footage of the video on the sponsor day YouTube channel, which I will link to in the episode notes, and I hope you guys enjoy. Now, there's good news and bad news about the video footage. The good news is that it exists and you guys can check it out. And I will ultimately chop it down from the full interview to smaller, more digestible clips that I'll share also on the YouTube channel and on the Spun today Instagram page. So it's definitely a plus. But the bad news with the video is that I recorded it with my DSLR camera.

Tony [00:05:26]:

And when recording video with the DSLR camera, it records in half hour intervals, which means that every half hour, you're supposed to pause and reset the camera and start recording again for another half hour. But instead of stopping at the half hour mark. Since I was so into the conversation, which I guess is ultimately a good thing, I didn't pause until about the 45 minutes mark. 40 45 minutes mark. So although you will be able to hear the entire interview, there's about a 15 minutes chunk in the middle that does not have the video footage. So that's definitely my bad. But as a way to make amends with you, the folks that will be checking out the video instead of giving you a blank screen within that 15 minutes window, I dropped in some pictures of us during the interview, as well as a bunch of photos of some of chef Papi's signature dishes like the dominican pizza and dominican sushi, Mofongo de Camarone and a bunch of other good stuff. So it's not a bad trade off, right? And last but not least, I want to give a very special shout out and thank you to aura which hosted this episode of the Spun today podcast, Steven and Elaine.

Tony [00:06:45]:

I appreciate you guys very much for that. Elo, thanks for opening up and sticking around and allowing us to record. And without further ado folks, here is a very quick way that you can help support the show if you so choose, and then we'll be jumping right into the interview. I hope you guys enjoy it.

Tony [00:07:06]:

Another great way for you to help support the show and also take care of your foundational health is by going to spunte.com support and clicking on my affiliate link for athletic greenshouse aka ag one. One scoop of ag one in your water helps to fill nutrient gaps, promote gut health and support whole body vitality. Just one serving delivers a comprehensive blend of nine products, a multivitamin, minerals, prebiotics, probiotics, adaptogens and more, all of which work together for the strongest foundation for better health. I personally take ag one and really appreciate the peace of mind of knowing that my foundational health bases are covered even when I know I'm not eating as healthily as I should be. Also, by using my affiliate link@sponsay.com support, you will get one free year of vitamin D three as well as five ag one travel packs absolutely for free. Again, go to spunte.com support and click on the banner for ag one.

Tony [00:08:12]:

Alright folks, we have a treat today on the Spun Today podcast. Chef Steven Rodriguez, aka Chef Papi, aka the creator designer of the delicious, famous dominican pizza, which I want to get into by the way, the origins of a little bit later. But first off, just want to say thank you. Appreciate you doing this.

Chef Papi [00:08:35]:

I'm happy to be here, man I can talk, so I'm in my waters.

Tony [00:08:41]:

Awesome. So, like, I was telling you before, I wanted to have you on, primarily because, like, I follow you on Instagram. I've had your food a bunch of times at Kaova. Delicious home run every time.

Chef Papi [00:08:53]:

Thank you.

Tony [00:08:55]:

And something that I could tell from, at least from the outside looking in, I can see, like, the passion that you put into, like, what you do. And, like, there's, like, creativity to it. Also, like, I like Mac and cheese and know there's a specific video, the, like, longanisa Mac and cheese.

Chef Papi [00:09:13]:

Yeah.

Tony [00:09:14]:

Every time I see that video, bro, I'm like, my mouth waters. Like, it's awesome. And, like, I appreciate that type of passion. Like, whenever somebody puts passion into anything that it is that they're into, like, it, like, draws me to that. And that's why I wanted to have you on, hear a little bit about your story, how you got started, what got you into cooking, like, your influences, like, the whole nine.

Chef Papi [00:09:37]:

Wow. So I kind of. So I'm obviously, I'm dominican, and I come from a very dominican family that was very, very reserved. Like, they would go to church every Sunday. They were, like, we were, like, on lockdown growing up, you know what I'm saying? Like, these, like, my parents are the type of people, like, they would watch the 06:00 news, 11:00 news. The world was like. It was, like, like, dangerous, you know?

Tony [00:10:09]:

So, um, you were born here or in do.

Chef Papi [00:10:11]:

I was actually born here. I was born in Queens, but I'm, like, very dominican. Like, you know, I will go to doctor, like, every year as a kid. Like, summer vacation. Like, I. My mom is from Harvard, so we would spend most of our time there.

Tony [00:10:25]:

And with pops from.

Chef Papi [00:10:27]:

If you remember, he's from. He's from. He's from Campo San Jose. He's just like, really. They're just really, you know, that. That real. They're like, not city people.

Tony [00:10:36]:

Yeah, I'm saying that's how my. My mom's from Bonao. A campo from Bona. My father's from Campo Moca, so, yeah, I'm with you on that.

Chef Papi [00:10:45]:

So our people, you know, they. They come from a very special place, which is very beautiful. My. The best memories of my childhood is literally just spending time in Jarabako. And, you know, we would visit my grandmother, like, elsewhere. You know, we had family, like, basically everywhere. And. And I grew up in a.

Chef Papi [00:11:05]:

Like, I remember, like, we were gonna have chicken for lunch, and I remember, like, see, watching my grandfather, like, grab a chicken by the neck and, like, yo, this is the one we're eating, you know? You know, so, like, I grew up on that real criollo dominican stuff, flavor, you know, and all my uncles, they all had labeled egg ass and stuff here, like, so I grew up in that. In that ambience, you know, my dad had a restaurant when I was, like, in high school, and that was, like, really when it all started for me. Like, I might drive here. Actually, I drove right in front of that place, which is so weird because the gps never takes me here through there. And I drove right in front of that place. La Florida Paraiso is on myrtle and Cornelia.

Tony [00:11:51]:

Nice.

Chef Papi [00:11:52]:

That used to belong to my dad, like, over 15 years ago, and. And that's where I, like, learned. That's why I made my first mofongo, you know, saying that's where I learned how to, like, make my first, like, anything. And I was just always. My parents have always been very people, like, very, you know, very hospitable people. Like, they love entertaining. They, like, I. We've always had, like, huge barbecues at my house growing up and stuff.

Chef Papi [00:12:16]:

So, like, just making people feel comfortable has always been, like, me, regardless what I've done before, actually, like, just not giving a shit about what people think about me and actually just becoming a chef and, you know, living life on my own, dying. Like, it wasn't until, like, I let go of that and just, just really started doing this that I learned that I was like, you know, I'm just. I'm just being myself. I'm just, you know, me being a chef, I'm just being me. I'm just literally doing what I enjoy doing. You know, I love. I love people. I love people.

Chef Papi [00:12:58]:

I love watching people eat and drink and feel good and enjoy when, you know, and enjoy what they're, what they're consuming and then talk about it. Wow, this is amazing. Shit. Makes me feel good.

Tony [00:13:08]:

It must be, like, like, empowering kind of also, right?

Chef Papi [00:13:13]:

More like reassuring. Like, you know. You know, a lot of people, you know, they either do stuff or they don't do stuff according to, like, how confident they are.

Tony [00:13:22]:

True.

Chef Papi [00:13:22]:

And, you know, the only way for you to actually build, like, self confidence is to actually be confident, you know, and. And. And letting go of whatever fear it is that you have to just execute something no matter how many times you. You fuck it up. Like, the best things that I do, I've learned by, like, failing a lot. Exactly. So, I mean, it's the only way to. Is the only way to actually become confident in something is to actually just go through the process.

Chef Papi [00:13:55]:

You know, people are afraid of the process. You know, this is everywhere you go, you hear things, people saying things like, oh, come to this seminar and you'll just be flipping houses, like, overnight.

Tony [00:14:07]:

Yeah.

Chef Papi [00:14:07]:

Like, and you become a millionaire. Like, people like, oh, yeah, and they do that and they go and they spend their money and, you know, there are people out there who are doing amazing things and, you know, but there.

Tony [00:14:18]:

Are scammers out there despite more scammers then, of course.

Chef Papi [00:14:22]:

And the system is all, like, flooded with people who are just looking for a quick dollar and they don't think about longevity and they don't think about being happy, you know, doing what they do. So I'm just having fun, man.

Tony [00:14:35]:

For me, for me, that's, that's a rule of thumb, which is if something, it comes along too easily, like, it's usually not the right way to go, exactly, like, the path. And it's not necessarily that you have to seek out, you know, the, the path that's hardest or anything like that. But I feel for me personally that I want to earn whatever I get, that I want to, like, go through a process if I want to learn podcasting I started over five years ago, figured out all nooks and crannies. I've been doing it consistently ever since. With writing, same thing. I put out a couple books and, like, I learned the craft. I, like, read and I listen to other writers and, like, I want to, like, dig into it and I don't, I don't want to be like that overnight success that is not going to know how to handle that success because you figure that out. I believe, like, through going through the stages and going through the process and the experience that you get from doing that, you know what I mean?

Chef Papi [00:15:26]:

And sometimes in the process, you might find an opportunity to take a shortcut and you actually go for it. And whatever outcome comes out of that, it's still a lesson, whether it worked out for you or did it and like, oh, you know, that it came back and it stabbed me in the back or whatever.

Tony [00:15:42]:

Like a lesson. Exactly.

Chef Papi [00:15:44]:

That's just you actually, you know, moving forward. You know, I just, I don't believe. I don't believe in quitting. You know, I have three kids, and the one thing that I, like, I'm huge on is just like, no, like, when they're, like, going through one of their, you know, one of their, like, little tantrums that they can't figure something out and I'm like, you gotta stick to it. You gotta relax.

Tony [00:16:03]:

Yeah.

Chef Papi [00:16:04]:

Look at it. No, I'm not just gonna do it. Look, you figure it out. You know, there's a. There's a lot that I didn't get, you know, because of the generational differences, you know, true, between, you know, my parents, where they grew up and. And how they grew up and. And the way they raised me and. And, like, now, the era was 2020, the era we live in, and then everything is handed self and how different things are.

Chef Papi [00:16:33]:

Like, you know, when I was. When I was in high school, like, it was like, yo, call me after 09:00, bro. Because, you know, the minutes.

Tony [00:16:42]:

The minutes of nights and weekends, I.

Chef Papi [00:16:45]:

Pay for no text message. You know, it's like, it was either that or, like, MySpace.

Tony [00:16:50]:

Yeah, absolutely.

Chef Papi [00:16:52]:

So it's, like, very different now. You know, like, my kids, bro, they'll take my phone, and then they'll facetime me. My two year old knows how to facetime me.

Tony [00:16:59]:

That's so scary. Right?

Chef Papi [00:17:01]:

Yeah.

Tony [00:17:01]:

My name, my son is one and a half, a little more than one and a half. He's 19 months now. And he'll take the phone, like, he knows how to press the YouTube app when there's a commercial. He knows how to press skip. And I'm like, yo, and they make these devices, like, so addictive.

Chef Papi [00:17:15]:

Gangster, bro.

Tony [00:17:16]:

Yeah.

Chef Papi [00:17:17]:

You know what's interesting about that? Do you know how, like, I read into the, like, the smallest things, like, a one year old. A two year old does not have 15 seconds of patience to watch a commercial before whatever they want to watch actually starts. Wow, that says a lot, right? About, like, the way we live our lives. You know what I'm saying?

Tony [00:17:41]:

Everything's go, go, go. Like, I want. You want instant gratification with, like, everything I'm saying.

Chef Papi [00:17:46]:

People are free to the process, man. You know, there's no, like, patience. There's no, like, you know, critical thinking anymore. There's no questioning facts. You know, people just turn on the tv or they go on Facebook or whatever, and they read the first thing they see, and. And they don't even finish reading it. By the time they're, like, going around, like, somebody tell that story to someone else and they're fucking up that story, you know, and it's probably, like a bullshit story. Start with, and it's just like, Jesus Christ.

Chef Papi [00:18:16]:

People actually spend their time doing a lot of dumb shit, you know, like.

Tony [00:18:21]:

Something that's telling that what you said, which I think speaks to our generation, like, in terms of, like, responsibility, because we're like that bridge between our parents, which were probably like od the other way and strictly, but we're the bridge between them and then the new generation that it's like the exact opposite, that they want everything easy, everything now, and we're like the in between that we have to try to give them a little bit of our parents but also let them be a little bit of them, you know what I mean? And kind of like find like a.

Chef Papi [00:18:56]:

Happy, like a bunch of, like, just, um, just failed parenting that wasn't really necessarily their fall. Like, you know, I'm saying, like, sometimes, only better, sometimes you want to like blame like your, your upbringing or whatever, but at the same time, it's just like, you know, they're doing what they knew best, you know what I'm saying? They're living by their instincts, you know, they're trying to protect you or give you or set you up for whatever. I mean, there are a lot of shitty parents, but there are a lot of good parents that failed at parenting because they just didn't know better, you know what I'm saying?

Tony [00:19:31]:

And it's just like, gotta come a break.

Chef Papi [00:19:35]:

Yeah, you know, I just really just analyze things, like, okay, why am I like this, you know, like what? You know, and just like go to the root of it. And then if, you know, if, if there's someone you need to have that conversation with, like, you know, conversation and get on with your life, you know, I'm saying, like, cuz, you know, time is running out. Look at Kobe Bryant, 41 years old. Just when he's like beginning to like, enjoy his life. He worked his ass off his entire life and then he just retired. Like those. He just retired. Yeah, it hasn't been more than like how many years he retired?

Tony [00:20:11]:

My handful of years, I think 20.

Tony [00:20:16]:

1617.

Chef Papi [00:20:17]:

Yeah, he just retired, you know, and it's like, shit, man, that's that. You do run. When I went, when I saw that video of his helicopter going back, dude, when I actually saw it go up in flames, dude, like, I felt like someone kicked me in the chest. You, dude. Like, that was honestly. And, and I've never like even been to a basketball game to actually see him play. Like, you know, I admired him for you, you know, he was such a great work ethic, dedication, amazing, you know, like, he was 17 years old. I saw this video, he was 17 years old, like talking to some high school kids and he was just like, he's always been that amazing of a, you know, of a person.

Chef Papi [00:20:59]:

And I saw a video, dude and that shit. I. My stomach. My stomach hurt, bro.

Tony [00:21:04]:

I. The episode I did last week actually was dedicated strictly to Kobe because he was, like, my favorite player. I saw him play once when he was on his, like, final. Final season, and I saw him play at the Barclays, and, like, I followed his career afterwards. He started, like, a company called if anybody wants to listen to episode 145. Like, I really got into, like, the details of it, but he started a production company called Granity Studios. That was the goal, was to teach children work ethic and discipline through sports. He wanted to do that, like, mainly, like, for his daughters.

Tony [00:21:39]:

And he was the coach of his daughter's basketball team, which is where they were on their way to his daughter's game that day on the helicopter. And he put out, like, three books, best selling books that were aimed for children. He started a podcast called the punies. Like, also, like, trying to, like, teach that. It was so sad. Stephen, actually, the one that called me, he was like, yo, did you hear the news about Kobe, like, when it happened? And I was fucking heartbroken.

Chef Papi [00:22:07]:

That was the worst.

Tony [00:22:08]:

So sad. But, yeah, it speaks to, like, you said, do what you need to do while you're here and have the conversations you need to have, and you don't want to look back on life and. And just have it, like, full of regret, right?

Chef Papi [00:22:23]:

Not at all, man. I mean, it's just not worth it. You don't know when. When your time is, and you just don't know.

Tony [00:22:30]:

So tell me more about. You said your dad's restaurant. That's when you first made the mofongo. Was that your first time cooking? Because that's a question.

Chef Papi [00:22:38]:

That was. Yeah, that was really when I. When I actually, like. Like, I actually fell in love with, like, food.

Tony [00:22:46]:

Tell me, was it just the experience of, like, how old are you when you used to go.

Chef Papi [00:22:51]:

I mean, I was a freshman in high school, so.

Tony [00:22:53]:

Did you, like, work there at the school?

Chef Papi [00:22:55]:

Yeah, I will every day. Every day? Well, not every day, but on the weekends. And, like, every Tuesday, I was, like, there, like, three or four days of the week, like, consistently. And I was literally, like. I was never the type of person, like, oh, this is my dad's restaurant. So I'm like, if I had to clean the bathroom, I would clean the bathroom. Started, like, literally peeling platinum, like, with two mexican guys. I remember their names.

Chef Papi [00:23:28]:

Raul. And the other guy was Roberto. Well, we were convento.

Tony [00:23:33]:

Nice.

Chef Papi [00:23:33]:

I still remember their names. I don't know where they are in the world. Shout out to remember those guys? You know, I learned how to, like, like, peel platinum zen yuca and season meat and clean shrimp and. And. And. And just do. Just prep work in the kitchen. And so then, like, eventually.

Chef Papi [00:23:53]:

So the way it worked was the kitchen was tiny. It was upstairs, and the prep area was downstairs in the basement. So whenever these guys needed anything, they would just yell, like, we had to. Like, one of us would, like, go take it. And I started being the guy. Like, whenever they were asked for, like, I got it. And I would always take the stuff upstairs to the kitchen because I just want. I like, I love the scene in there.

Chef Papi [00:24:22]:

Like, whenever I would bring them something that they were missing, and it was, like, during rush hour, and they're, like, yelling at each other and cursing at each other, flames going up in the air, and it's just plating stuff and ringing the bell and, like, get the.

Tony [00:24:35]:

Shit out of, like, organized chaos, right?

Chef Papi [00:24:37]:

Yeah, it was like, it was. I don't know what it was about that I just loved it.

Tony [00:24:42]:

Nice.

Chef Papi [00:24:42]:

So then. Then every time I would make one of those runs, I would, like, help out the dishwasher a little bit, you.

Tony [00:24:52]:

Know, do what you can. Try to stick around.

Chef Papi [00:24:53]:

The dishwasher was that the place was so small, the dishwasher had, like, his own, like, little stove, and the place used to sell so much rice and beans, bro, that they literally had, like, a huge pot of white rice and a huge pot of, like, yeah. Yellow rice and a huge pot of moro and a huge pot of just beans going the whole day.

Tony [00:25:14]:

Damn.

Chef Papi [00:25:15]:

So, like, they would, like, bring one down and, you know, bring it out to the front, and they would have to put another one to get through the day. Like, that's how it was. So busy. Was one of the busiest restaurants ever, and. And so I was there, bro. You know, I'm saying, and I learned how to, like, you know, make all that stuff, you know? And. And he also was like. He had the little.

Chef Papi [00:25:38]:

I don't know. You call that. We call it salamanca, but it's like those. This little, like, this little grill. You know, the chinese people put the barbecue ribs and just float. This is the flame on top.

Tony [00:25:47]:

Yeah.

Chef Papi [00:25:48]:

So he had to go like a boy. The space was so small. Like, he was just literally, like, they would just give him the. The hot plates with the. With the fish or the steak or whatever that was going in there, and he will pop it in there and just watch it and give it to them at the temperature they needed it. Like, so he was washing dishes, making all the rice and beans and doing that.

Tony [00:26:05]:

So, like, multitasking.

Chef Papi [00:26:06]:

Like, I was, like, you know, helping him out. And then eventually I moved, like, a little to the left, and there was the grill, and I learned how to just grill all types of steaks and stuff. And then I moved a little, like, to the left, and I was, like, working on the line, like, actually, like, sauteing shit. And, you know, it's just. I just loved it. And I was, like, young. I was really young. And I.

Chef Papi [00:26:28]:

So, you know, it was always, just always something I really enjoyed.

Tony [00:26:32]:

That's awesome. And tell me, so you mentioned the buffalo before. Is that, like, one of your, like, go to things or favorite things to make, or it's just like, you remember, like, that being specifically, like, something that you just did, like, from scratch?

Chef Papi [00:26:44]:

Remember specifically that? I was, like, literally, like, if you want to go to the root, like, that was where, like, I learned how to, like, peel a platinum. I learned how to make those Tony's. How to, like, like, what. What is a mofongo? Like, how, you know, how. Well, what ingredients does it go with? Like, how do you smash it? Why? You know, like, just the why of, like, all these things. Like, wow, this is cool. I didn't know that you had to go through this much trouble to prepare a meal, you know?

Tony [00:27:09]:

Yeah. That there was, like, so much detail underlying.

Chef Papi [00:27:11]:

Yeah. And there was, like, so many people behind it. Like, you know, you just sit down at a restaurant and you order something and you have no idea, like. Like, someone had to go pick this up somewhere, deliver it to you. You know, you. Someone had to receive it. Someone had to store it properly. Someone had to clean it.

Chef Papi [00:27:29]:

They had to season it. They had to give it a little love. They had to put it away, you know? Like, when you order, you know, they have to do it right. The sauce has to be right.

Tony [00:27:37]:

Like, all the prep that goes, everything.

Chef Papi [00:27:39]:

There's so much to, like, you know, chicken wing coming to your table as an appetizer that. That, you know, it's just. It's amazing, and it's.

Tony [00:27:49]:

And stuff like that is, like, lost sometimes now, because we're, like, we were speaking about before, just the culture of getting everything, like, immediately, you know? I mean, and we don't, like, think about all those steps, like, beforehand that it takes to. For something. For this to be, like, in front of you. Like that.

Chef Papi [00:28:07]:

Yeah, a lot to it, you know? And I just. So, I mean. I mean, it doesn't really end there.

Tony [00:28:15]:

Where'd you go from there? Like what? Like, what were your next steps from there, like, in terms of, like, your trajectory to, like, being a chef?

Chef Papi [00:28:21]:

Um, so then after high school, I was actually. So, like I said, I grew up in a family where I was, like, very reserved and stuff, so I tried to do everything that I possibly could just to get out of the house and do shit, you know? So I was actually, like, really into music. And I was like, a bachata bro. Like, at a very young age, like, at that age, like, also, like, working, like, at the restaurant and whatever. Like, I was out, like, playing parties, like little gigs and stuff, like, all these little dominican clubs, like, you know, I was a queens boy, so we were all over the place, you know.

Tony [00:28:54]:

Do you remember, um, sidetracks or am.

Chef Papi [00:28:56]:

I. Yeah, forget about it. Local.

Tony [00:29:03]:

A couple of my boys back in the day, they weren't. My boy Peter, he used to play Guida in a band. My boy Noel used to play, say, wound up. I was like, I never got into it, like, in terms of, like, playing initiative, but I would, like, go, like, to support them to, like, all the gigs and stuff like that.

Chef Papi [00:29:17]:

Those are the best parties.

Tony [00:29:19]:

That was, like, the era of, like, I was doing. Yeah, the blessed sacrifice. My aunt, that's by Aetna and, like, chestnut around there. Yeah, my aunt used to live, like, up the block from there.

Chef Papi [00:29:29]:

So I was really into that. I was really into that scene. And, like, I did that for a very long time.

Tony [00:29:36]:

Then.

Chef Papi [00:29:36]:

Then, like, because my parents were very religious. Like, I, you know, I was always. I would go to church every Sunday. I started playing in the central Bronx. I don't know. You ever heard of the central charismatic on the bronze? They used to do the young people retreats and stuff. So I did the music ministry there for, like, a year or two. So I was always, like, like, into music and stuff.

Chef Papi [00:29:58]:

And was that.

Tony [00:30:01]:

Was that tough, by the way, like, being into late, like, you mentioning how your parents were, like, strict and stuff like that, being into music or being into cooking, is that something they were like, that's not cooking because they just.

Chef Papi [00:30:11]:

Saw that as hard work, you know, like. But the music thing. Yeah, like, growing up and then the music thing was, like, always, like, so, like, you know, that. That thinking, you know, that, that. It's just like, I'm totally against because that's bullshit.

Tony [00:30:28]:

True.

Chef Papi [00:30:28]:

Because I know for a fact that if I just, like, only did music, I would. I would. I would seriously be doing something real.

Tony [00:30:36]:

Sure.

Chef Papi [00:30:36]:

Like, even. Even if I'm like, let's say just doing sound for someone or actually playing in, like, Romeo's band or something, I would still be enjoying my life. And, like, the same way that I'm absolutely.

Tony [00:30:52]:

And you'd be like, in that world.

Chef Papi [00:30:53]:

I would be doing what I love, you know what I'm saying? And that's the thing that goes first. And if that goes for everyone, and no matter what situation there are, there, like, that. That goes first.

Tony [00:31:03]:

Like, whatever it is that they're in.

Chef Papi [00:31:04]:

Okay, if you're not happy, you can't make anyone else happy. That's it. That's the bottom line.

Tony [00:31:09]:

Sure.

Chef Papi [00:31:10]:

I don't care who you are or what you like. That's. If you. If you have nothing to give, you can't give anyone shit.

Tony [00:31:17]:

True. And it's important to know, too. Like, there's not only, like, the front man of the band or, like, even the rest of the band, there's sound. There's engineers, mixers, a lot of people behind the scenes. The boom holding, you know, people holding the mics and the marketing. And, you know, there's a machine behind every single band, every single. Anything that anybody's into music wise or, you know, in any industry, movies or, the same way, there's, like, hundreds of people, hundreds of different jobs that people could be into.

Chef Papi [00:31:47]:

You know, those are the things that people don't. Don't. They just don't really care for, like.

Tony [00:31:54]:

And sometimes they don't know it's to.

Chef Papi [00:31:57]:

Watch all the credits after a movie.

Tony [00:32:00]:

Is over and there's a shitload.

Chef Papi [00:32:01]:

And even if you. Even if you actually try to read and most of them go so fast that you can't really, like, catch everyone there before your brain is able to process, like, you know, sitting there, like, jotting these names down. I like looking these people up to see who they are.

Tony [00:32:15]:

And I. Who's the. What does second grip mean? Like, what is that? But that's like a career.

Chef Papi [00:32:20]:

And I'm sure that without that person, that movie would not, you know. So that's very interesting to me. Like, I go. I go deep with a lot of shit because.

Tony [00:32:30]:

And you find stuff like that out by, like we were saying before going through the process, like, you won't know what that job is unless you, like, try to be the front man of the band and find out that, you know, maybe that's not your thing, but then you find out that, yeah, maybe.

Chef Papi [00:32:40]:

You'Re not that good. And that's the thing is either. Like. Is either. Like, I feel like our generation grew up with either two things. They either thought they were like, fucking effing I on some shit and. And. And, like, they just know you're not, and they find and I hurt them.

Chef Papi [00:32:57]:

Hurt their ego so bad. Yeah. That they just fucking know. No upward spiral, just. That's it. They just continue to live their life, like, a very mediocre life. And. Oh, is either that or the people who just, like, like, had those parents were just like, embrace.

Chef Papi [00:33:15]:

Embrace your kids creativity or. Or their. Or their craziness. Like, one time Instagram, you know, just being clowns, bro. Like, and it's changed their life. The fucking dominican pizza changed my life. It literally changed my life. Like, I was in doing what I was doing a year ago, and.

Chef Papi [00:33:36]:

And now is all because of a fucking platinum, but I've been peeling platinum for the past 15 years. Years.

Tony [00:33:42]:

It started when you were, like, in high school.

Chef Papi [00:33:44]:

Exactly.

Tony [00:33:44]:

With the two mexican dudes.

Chef Papi [00:33:46]:

This is a. People like this, you know, he's lucky. Like, I only have 32,000 followers on instagram. That's nothing. That's nothing.

Tony [00:33:55]:

That's a lot.

Chef Papi [00:33:58]:

Nothing in the scale of, like. Like, who do I look up to? Who.

Tony [00:34:02]:

You know, like, relatively speaking, who's really doing this shit?

Chef Papi [00:34:05]:

You know what I'm saying? Like, dude, like, I still got to pay my bills and I still think about every time I spend money and, you know, I do shit because, dude, I'm raising a family. You know, I have to make the right decisions or correct investments. Absolutely.

Tony [00:34:19]:

It's not, like, just about you, like.

Chef Papi [00:34:20]:

Yeah, of course. You know, so on the big scale, you know, of things, it's like, you know, I ain't shit, and I have the. The humility to understand that, but. Because I know what. And I know where I'm going, you know?

Tony [00:34:38]:

Yeah.

Chef Papi [00:34:38]:

And I'm also very confident in that. And I I'm a person that believes that if you believe that you are meant to be, you know, in a certain place or. Or, you know, the. You can. Or a certain type of person or that you can accomplish something, that you can actually do it if you go through the process and if you're willing.

Tony [00:34:59]:

To put in the work. And.

Chef Papi [00:35:00]:

Of course. But that's part of the process. Yeah, because you're in the process and then, like, oh, shit, I got to do this myself. Yeah, you got to do yourself. So if you do it, then you get to the other side, and then you. Then you continue the process, and you keep encountering these issues and these problems and. Which is all just part of the growth and understanding, and it's like the people who are at the top. They're at the top because they've been through the process.

Chef Papi [00:35:24]:

No shortcuts, man.

Tony [00:35:25]:

And if you're not willing to put in that work, then it's not for you.

Chef Papi [00:35:28]:

Yes. And a lot of people that weeds.

Tony [00:35:29]:

A lot of people out.

Chef Papi [00:35:30]:

A lot of people have grown up rich and had all these opportunities and have been given things and they have destroyed them because they haven't gone through the process. It's not about what you have.

Tony [00:35:41]:

True.

Chef Papi [00:35:41]:

It's about what you're willing to do. And the only thing that you, that determines what you're actually gonna get out of bed for is, like, how you feel inside. You know what I'm saying?

Tony [00:35:52]:

Absolutely.

Chef Papi [00:35:53]:

It's, it's everything. Are you motivated or not?

Tony [00:35:56]:

Absolutely. There's a speaking to that. There's a quote that I really like about somebody in that situation that's like born rich or that has everything handed to them, which is people like that are born on third base and they think that they hit a triple. You know what I mean? So they have that, like, everything that comes with hitting a triple, but they didn't earn it. You know what I mean?

Chef Papi [00:36:17]:

Exactly.

Tony [00:36:18]:

So I definitely want to get to the dominican pizza, but take me from.

Chef Papi [00:36:22]:

So from high school, I was, that was like, I was really into music. I was, I did that for a while. And my dad had that restaurant for, I want to say maybe like eight years or so. And maybe I was like, in my early twenties. He sold it and he didn't. He started, he was, he started, he bought this like, little supermarket, Brooklyn. And I was helping him run the store for a little while. And eventually, like, you know, he's like, you know, he wants to retire and stuff.

Chef Papi [00:36:56]:

My dad is like, my dad is not like a young dad. Like, he had me like, my brother's eight years older than me. My sister is like eleven years older than me. I'm the youngest.

Tony [00:37:07]:

Okay.

Chef Papi [00:37:08]:

So my dad, I think he's like.

Tony [00:37:10]:

Probably like 70 already, so my dad's 79 now. He had me like, really late also.

Chef Papi [00:37:15]:

Yeah, so, you know, we, you know, he's like, oh, you know, we're retiring and stuff. And like, so I basically was like, running that store for a while and I got this idea of like, you know, really, really, like, I saw the need for people who, like, wanted food. You know, like, we had schools in the area and like, lunchtime was, we had like a little steam table. Like a little, little steam table, like 6ft, you know, and we would sell out of like, rice and beans and, you know, we were busy with the sandwiches, and it was small. We only had, like, one machine, and blah, blah. And I was like, I saw a lot of potential in the business to, like, really make this, like, a spot. You know what I'm saying? So I did. And I.

Chef Papi [00:38:03]:

And I just. I was really into this show called bar rescue. I don't know. You ever saw it with John Taffer?

Tony [00:38:11]:

No, I haven't. That the one that, like, the, like, he goes into, like, a shitty bar and, like, fixes it up?

Chef Papi [00:38:16]:

Yeah. Renovate it in a couple days and train the staff line. They would really go to the root of the problems of, like, the families that were running it or whatever and, like, why they were failing and all this stuff. And it was, like, mostly staged, but I.

Tony [00:38:29]:

Have you ever seen the prophet?

Chef Papi [00:38:30]:

No, but I.

Tony [00:38:32]:

It's like, that's.

Chef Papi [00:38:35]:

But in this guy was, like, very straightforward. Like, this is what it is. You say you're walking by this problem every day. You're ignoring it. This is what it is, you know, I'm saying, like, I don't want to hear it.

Tony [00:38:44]:

He hit the problem.

Chef Papi [00:38:45]:

Like, so, you know, I was, like. I was seeing all these, like, loopholes and management, and then, like, just the way that our parents, you know, spoke to people or how they felt, it was, like, okay to address people and, like, just, like, I just saw a lot of things that were just like, this. This is wrong. This shouldn't be like, this. Like, so, you know, I got a little leeway, a little, like, freedom to, like, run the business. And we may. I made all the investments to, like, make this happen. So, like, we expanded the good of the deli and.

Chef Papi [00:39:21]:

And with the steam table, like, maybe, like, three times the size. And so we started doing. I started tapping into catering. Like, I built an app. I built a website. Like, all of this costs a lot of money, honestly. But I, like, I build an app. I build a website.

Chef Papi [00:39:35]:

Like, I started. I. Like, I got an Uber eats. I got on grubhub, and, like, I. And I was just catering to the. To the people that I saw that I were actually started coming in the store.

Tony [00:39:47]:

You saw a need, and you wanted.

Chef Papi [00:39:48]:

To give the solution, you know, juice. Like, fresh juices and, like, salads and stuff. And I'm like, no, but we will. Like, I listen to the customer, and I made it happen. And, you know, we started selling a bunch of, you know, salads and juice bars, and, like, I literally tripled the sales of the business.

Tony [00:40:06]:

Wow.

Chef Papi [00:40:07]:

Like, I figured, like, oh, wow. This. This is like. This is cool.

Tony [00:40:14]:

I had an idea. I put it in play.

Chef Papi [00:40:16]:

And. Yeah, I tried a lot of things before it actually got to that point. Point. But I went through a whole process of, like, trying things that weren't working out. I was, oh, maybe this may be that. And eventually I figured it out by.

Tony [00:40:27]:

Remember any. Do you remember any of those? Like, something? Like, which one? One of those things that you tried?

Chef Papi [00:40:33]:

Yeah, like. Like, for example, I got these huge chalkboards. I got, like, I got personalized this menu with really cool names, like, for sandwiches.

Tony [00:40:43]:

And people are like, what the fuck is that?

Chef Papi [00:40:45]:

Yeah, and, wow. Like, I must try this, you know? And. And I put those chalkboards on the board on the wall, and I just figured that just because those chalkboards were there, people were just gonna come in and just order these things.

Tony [00:40:56]:

Yeah.

Chef Papi [00:40:56]:

And they weren't true. So those are the things. I was just like, why isn't this working?

Tony [00:41:02]:

Like you learned from it and then, you know. You know. All right, that didn't work. Let me try this.

Chef Papi [00:41:06]:

Yeah, so it's like one of those simple things that, you know, a lot of people just, like, you know, they would try something and it was just. And it wouldn't work, and they'll just call it a day. Like, I was just never having that shit. Like, okay, this didn't work. Something has to work.

Tony [00:41:18]:

True.

Chef Papi [00:41:18]:

Because, you know, if people go to Dunkin donuts every day and grab coffee and no offense to anyone or Dunkin donuts, I just don't like their coffee. Like, I think it's trash.

Tony [00:41:29]:

Yeah.

Chef Papi [00:41:29]:

So it's like, why would I. Like, why would I spend fucking $3 on something that I just don't, like, spend 350 and go somewhere else? Or spend $0.75, get the cart coffee and get that. Nah, bro. But some. Those. Those stores be having the coffee sometimes, I'm saying. Or even those little dominican stores in the Bronx was seventy five cents a dollar. You get the best coffee you've ever had.

Chef Papi [00:41:53]:

You know, this is like, you know, without the gimmick.

Tony [00:41:59]:

So the app and, like, that thing. Do you still have that going on?

Chef Papi [00:42:04]:

I don't. I don't. I was basically. So I was. The way that it was all organic. Like, I just saw the need for what people wanted, and I delivered it to them and I proved to myself that I was capable of more. And I was really into branding, and I was like, you know what? Like, I have to brand this. Because these people, you know, they're drawn to, like, brands.

Chef Papi [00:42:32]:

They're drawn to things that look, you know, like, they're put together nicely. So I was stuck, like, well, what am I gonna name this business? And my wife at the time was like, well, my wife now, but at the time, my wife was like, well, what do they call you at work? Like, she was trying to help me figure out, like, what are we gonna brand this thing? And I was like, they call me Poppy. Like, and the reason why was because we're, like, in East New York. It was like. Like, most of our customers were black and Dominicans.

Tony [00:43:04]:

Hey, Poppy. Poppy. Poppy.

Chef Papi [00:43:05]:

So, you know, that's what they called us. All black people call us the mommy and Poppy. Good morning, mommy. Like, you know, so, Poppy, don't put too much me on myself.

Tony [00:43:14]:

Is that the origins of Chef Poppy?

Chef Papi [00:43:16]:

Yeah, exactly. So I was, oh, that's the name. So she's like, that's it right there. So. Called it Poppy's grill. So that's what it was. It was, like, a buzz, really. Like, it was doing really well.

Chef Papi [00:43:27]:

And then. And then. And then I. From there, I went to Kaova, and I was. I never changed my instagram name. It was, like, NYC poppies, because I was the name poppies girl.

Tony [00:43:39]:

Okay.

Chef Papi [00:43:39]:

And I left it like that for a little while. And, like, the. Like, when I was doing the tasting for. For Kalaba, I I had this dish that I had been working on for a while, which is a dominican pizza. And actually, the first dish. The first, like, run was actually, like, a huge pie. Like, it was like, a real. Like, a large.

Tony [00:44:02]:

Like, a large pie.

Chef Papi [00:44:03]:

Yeah, yeah, like, you could grab a huge ass slices. And I just thought it was very, like, unattractive, and, like, it wasn't.

Tony [00:44:09]:

Like, it wasn't practical, wasn't crunchy.

Chef Papi [00:44:11]:

Yeah, it was a more like a mango flavor, and I didn't like it, and I just kept modifying it, modifying and modifying it. And when I did their tasting, I literally. I was literally up the night before, the entire night, just, like, perfecting everything that they were gonna have, because it was pretty much, like, the way that I wound up there was. I heard that they were selling the place. It was good. Turned out to be a complete rumor. But I met Steven, the owner, and we hit it off, and I told him about all my plans for the business, like, what I would do if it were mine. And.

Chef Papi [00:44:40]:

And he was a yo, let's. Let's. Let's. Why don't you just take over the kitchen, and. And we'll see where it takes us. You know? I'm saying, I guess, nice relationship. And, you know, at the time, I was like, okay. Like, I didn't.

Chef Papi [00:44:53]:

Like, I didn't see anything wrong with. I was like, okay, let me take the summer off. We'll start, like, in the fall, september, whatever, you know? And I did this tasting for them. I was up the whole night before, just, you know, perfecting everything, and I came up with this. This dish that I had been modifying it, like, the whole summer, and. And it was like an instant hit. Like, everyone that tried it was like, oh, this is off the hook. I think you got something.

Tony [00:45:17]:

I can absolutely vouch for it.

Chef Papi [00:45:19]:

And actually, funny story. Before I actually open the menu, I call. I had one of, like, my mentors, like, come in, chef coven. I don't know if you've heard of him.

Tony [00:45:33]:

I have.

Tony [00:45:33]:

I have. I actually saw him on. He was on a podcast recently. Earn your leisure podcast with those guys. I saw the episode. It was dope.

Chef Papi [00:45:42]:

He's a very modest guy, but he's. He's a rod and Jlo's personal chef. He has a very long trajectory and great reputation. And this guy, he came. He was a mutual friend of someone, of one of my wife's family members, and was, like, telling her, like, yo, this guy, he's like, I love this guy. She's like, yeah, I went to high school. That dude. Yeah, I'm gonna go take him over.

Chef Papi [00:46:11]:

I was like, yeah, okay, whatever. And, yo, they showed up there one day.

Tony [00:46:14]:

Why?

Chef Papi [00:46:15]:

He tried, and I made the pizza for him, and he was like, yo, you really have something here.

Tony [00:46:19]:

That's all.

Chef Papi [00:46:20]:

And I meant, like, so much to me.

Tony [00:46:21]:

I can imagine.

Tony [00:46:22]:

That's, like, so validating, you know, right.

Chef Papi [00:46:24]:

Before, like, I, like, probably. Probably, like, two weeks before I actually started, like, a kaoba, you know, he gave me that. That little reassurance that I needed, and that meant a lot to me because.

Tony [00:46:36]:

That'S a big step, too, in and of itself, right? Like, you going from were you doing before to, like, taking over two different worlds?

Chef Papi [00:46:41]:

I was. It was more like my thing was, like, catering, and I would cook in, like, large quantities, and it was, like, a lot of, like, the masses and. Yeah, exactly. It was, like a quick lunch spot. Like, yeah, we had really cool signature dishes and the cheesiest, amazing things and shit. But, like, um, you know, it was different because this was, everything was just like an a la carte menu, so I really had to, like, just, like, compress all my ideas.

Tony [00:47:11]:

Yeah.

Chef Papi [00:47:11]:

And the flavors that I knew and the things that I was, like, used to working with and just bringing them to, like, to, like, a more presentable life. And, you know, we had a great year. We had a great year.

Tony [00:47:26]:

Absolutely.

Chef Papi [00:47:27]:

It was. We had a lot of success there.

Tony [00:47:31]:

Absolutely.

Chef Papi [00:47:32]:

With the menu and stuff.

Tony [00:47:33]:

Tell me, before you. Before you actually, when did you get the idea for the dominican pizza? Because, like, you said, you started first, like, with the. With the large pie, but before you even tried that large pie, like, where you just, like, chilling one day, like, platinos pizza. Platinos pizza. Let me mash them together.

Chef Papi [00:47:51]:

Yeah, actually, I just. I got, like. I was just bored of the fact that, like, we were only making more fun God platinums. And I felt like that we could make more cooler shapes out of this.

Tony [00:48:07]:

Thing and make it take a versatile.

Chef Papi [00:48:08]:

Because I saw the. I saw the. How attracted people were to the food porn on Instagram. Like, people would go nuts over cheese and. And shit. That was, like, you know, put together in a funny looking way, you know? So. So I was like, no, we gotta. We gotta do more with this.

Chef Papi [00:48:29]:

And I started doing those little mofongito cups, which obviously wasn't something that new, but, you know, the names that we gave our dishes were very hilarious. Like, one day, I was basically test. Testing recipes, and one of the employees comes into the kitchen. He's a yes. How are. I was like, that's it. That's the name. Lavanita.

Chef Papi [00:48:53]:

And I was like. I became one of the dishes that, like, really put me on board.

Tony [00:49:00]:

What was it?

Chef Papi [00:49:01]:

It was like, these little more fungito cups. Like, we made a mistake. Or shrimp or chicken, but easy. And they had, like, this, like, really good, like, with the sauces that we put on them, like, were made from scratch, and they were just delicious. And, you know, people were just like, wow, this is amazing. And it was like, that thing, you know, nice. And then from there, just, like, you know, the pizza, it just. It came out of, like, all this.

Chef Papi [00:49:26]:

All these trials and errors of, like, we have to, like, we gotta put platinums on the map. You know what I'm saying? Why are. When I go on instagram, how come I don't really see, like, like, white Dominicans aren't really, like, on the map like, that, you know, like, with, like, you know, why not? Like, why isn't there a live food network yet? You know, there's so much. And I know someone who's, like, working on that, and. And I don't want to say much, but you're like, you have all my support, like, but why isn't that. You know what? Like, come on, bro.

Tony [00:49:58]:

Like, why we're not there yet.

Chef Papi [00:49:59]:

You know, we should be there yet. You know, we should be there already. And. And because latin food is amazing, bro. I do cuban food and then peruvian food and colombian food and mexican food and so. So many, bro. We have good food, so many different.

Tony [00:50:15]:

Flavors that are all like.

Chef Papi [00:50:16]:

Yes. You know, like, we know we should be more. You know, we should really. We gotta eat.

Tony [00:50:23]:

It should be, like, more of a staple.

Chef Papi [00:50:25]:

Yeah, let's represent ourselves, you know, more, you know?

Tony [00:50:29]:

So hold that thought 1 second. All right, so we're back with a nice little refill. Cheers.

Chef Papi [00:50:36]:

Cheers to you. Thank you, sir.

Tony [00:50:39]:

Um, so the vanitas. So from that, and the dude in. In Kawa saying quesa? Why not?

Chef Papi [00:50:48]:

No, that was actually at Papi's grill.

Tony [00:50:52]:

Oh, okay, okay, okay.

Chef Papi [00:50:53]:

Where they were born in the. You know how we gave it that name and they would, like, put us on the map and, you know, I just started exploring more. It gave me the thing. It gave me, like, that. And the sandwiches we made were just amazing. Like, I made these amazing Philly cheesesteak sandwiches. Like, this freaking amazing cheese sauce that got me to the food network, so.

Tony [00:51:16]:

Really?

Chef Papi [00:51:16]:

Yeah.

Tony [00:51:18]:

So tell me what that was like.

Chef Papi [00:51:21]:

Well, I was, like, really paying attention to what was going on with food on Instagram, and I started working with this one of my favorite foodie pages. Devour power. They. They were coming to my spot and they were trying my food, and they were like, this is amazing. It's very Instagram worthy. It's very attractive. And, you know, they. They really gave me, like, that social presence because they shouted me out a few times and.

Chef Papi [00:51:48]:

And people started just coming to the end, you know, that's when I discovered, like, wow. Like, you know, Instagram, like, if influencer marketing really works, and I was really, like, blown away by that, and I just. I was just really, like, being. Really becoming more comfortable with being myself.

Tony [00:52:07]:

True.

Chef Papi [00:52:08]:

And I went from, like, 600 followers to, like, like, maybe like 14, 15,000 followers, like, in a year. Year.

Tony [00:52:16]:

Wow.

Chef Papi [00:52:17]:

And then, like.

Tony [00:52:19]:

Like, that was just, like, on the back of that.

Chef Papi [00:52:21]:

Yeah, that was just me doing, like, these crazy looking sandwiches and. And stuff like that. And then when. Once I started, I cowboy when I was like, I was probably, like, around 13,000 and, wow. Like, I know I'm at 32 now. Like, that all happened, like, in a year and a half. Yeah, that growth, the dominican pizza was, like, a sensation. Like, people were just like, holy shit, that's so cool.

Chef Papi [00:52:48]:

And it took me to do shows in doctor. It took me to do shows like, like, different parts of the country. I just came from a trip from Paris and I. Someone dm me like, oh, my God, I love your food. I live in Paris. Like, I'm a chef at a restaurant. You should come here and have my food. I was like, yo, amazing how instagram has literally changed my life and the dominican pizza has literally changed my life.

Chef Papi [00:53:15]:

It's just giving me opportunities to meet a bunch of people, like, connect world. Yeah. And it's like the reaches and travel more and just do more and, and, yeah, these, so these influencers, they did an event with the New York City Wine and Food festival in New York, and I was invited to come and do my, like, famous philly cheesesteak sandwiches with the cheese sauce. And so that night I was shouted out on the food network and I did the New York City winning food festival, and which is. I have a very interesting story about.

Tony [00:53:47]:

Tell me.

Chef Papi [00:53:47]:

I'm gonna say it at the end just as an example, just so people could take it, you know, with them, you know, so whatever. Um, so I went and, and so that cheese sauce really, like, put me on the map as well. So, so it's been the, it's been like the vanitas and the cheese sauce and dominican pizza and just, and the Mac and cheese, and it's just always doing things that just like, like, appeal to the eye, but it's also very.

Tony [00:54:15]:

Delicious and infused also with that dominican, like, culture.

Chef Papi [00:54:18]:

Yes, exactly. And just always, you know, trying to just stay true to my roots and stuff. And so, yeah, these dishes have really, like, changed my life because, you know, I wasn't able to do to host private dinners in people's homes, like I do now, like, almost regularly before then, you know, like, I was always, like, the type of person, like, oh, have my in laws in and make them a nice paella or something. And now I'm doing this shit, like, all the time. Like, people call me, I do private dinners for them. I go to their house and they celebrate, party, you know, whatever, to all types of parties. And, you know, we do groups of 1015, 20 people and we just, like, do like a nice ten course dinner and just.

Tony [00:55:02]:

That's awesome.

Chef Papi [00:55:03]:

And we get to know each other and we drink and we have fun and it's like, I love my life. I love what I do.

Tony [00:55:08]:

And if folks, if folks actually want to reach out to you, like, for that, how do they do that?

Chef Papi [00:55:13]:

I'm in the process of building a website now. Just personalized for, like, chef Poppy and all the things that I. All the services that I do, but not right now. I'm just. Everything is really just like Instagram and DM. Chef Poppy NYC.

Tony [00:55:31]:

It's at chef Poppy and Wash. Poppy.

Chef Papi [00:55:33]:

Underscore NYC on Instagram. And it's just like, really, like, right now. I do apologize beforehand. I have over a hundred DM's in my request folder.

Tony [00:55:44]:

I have just can't keep up with.

Chef Papi [00:55:46]:

Like, hundreds of DM's. I have hundreds of DM's. And every day I tackle 2030, 40, 50 DM's. And then the next day I have another hundred on top of that. So it's like, it's hard to manage. But. But, um. But, yeah, right now I will there.

Chef Papi [00:56:02]:

I do have my email on my bio, so I.

Tony [00:56:06]:

Okay.

Chef Papi [00:56:07]:

And I also work with an agency called Urban Latin media. They. I have their contact information on my bio as well. And you can book me through them. They help me book events because. Too much to handle for me.

Tony [00:56:22]:

Gotcha. So they had to, like, all the logistics.

Chef Papi [00:56:25]:

Yeah. So they keep a calendar for me and then we do really cool events with them as well. They represent a lot of really cool people. I love them. Check them out. They have a lot of cool services. Everything from, like, you know, design to locals to merge to everything they told. They're like all one stop shop.

Chef Papi [00:56:43]:

Yeah, so, yeah, so, so, yeah, it was just like, going through the process has put me in situations where I've met people who have just given me a little push or giving me a little reassurance as to that. Like, you know, what I'm actually doing is the right thing, you know?

Tony [00:57:03]:

Yeah. You know, so encouraging, validating.

Chef Papi [00:57:07]:

Yeah.

Tony [00:57:08]:

And I'm sure you like, you network, it opens doors, you meet other people, and it provides opportunities. That's amazing.

Chef Papi [00:57:16]:

So I'll tell you my story about my first. Like, I want to say, like, real event. Like, I've had tons of events and tons of catering and weddings and you name it before this day, but, you know, I'm like, holy shit, this is the Food Network.

Tony [00:57:33]:

Yeah.

Chef Papi [00:57:34]:

New York City wine and Food Festival. Like, this is Fifth Avenue next to the Louis Vuitton store. Like, this is big. Like, I'm a city boy. I love New York City. Like, new. There's something about the skyline that just, like, it just turns me on. I love, I love New York, bro.

Tony [00:57:49]:

Like, New York just drives no place like it.

Chef Papi [00:57:52]:

No. So I had a, had a three man team that day.

Tony [00:57:59]:

And how'd you get there real quick, like, I like not to get the devour. The devour. What was it?

Chef Papi [00:58:04]:

Devour power. There were these influencers on a foodie, influencers on Instagram.

Tony [00:58:09]:

So they were going to the store, an event.

Chef Papi [00:58:11]:

They had a New York City one in food festival event, and with the guy with that show, man versus food, and they were like, they invited me to be one of the featured chefs there.

Tony [00:58:22]:

Gotcha.

Chef Papi [00:58:23]:

Okay. Blown away by that.

Tony [00:58:25]:

And that just came from you doing the Philistines at festival?

Chef Papi [00:58:28]:

Yeah. Just like, they just enjoyed my food. They're like, oh, you need to be there. And I'm so grateful for them and for that. For that opportunity. And so. So this show did that day. The show started, like, at probably 08:00 p.m.

Chef Papi [00:58:41]:

i had to be there by, like, 637 to set up. I worked that day at Kahova. I opened lunch.

Tony [00:58:48]:

Damn.

Chef Papi [00:58:48]:

I left early, but I opened lunch. And, like, I was cutting it really close. I was playing with fire, and I was trying to, like, do all my orders and also, like, prep a few things that I needed for the show for that day. I should have taken the day off.

Tony [00:59:02]:

But I was about to say that.

Chef Papi [00:59:04]:

Yeah, so I'm running super late, and my team is running later than I am. So we were a three man team, and I was the one that was gonna get there first. And I was in my van with all the equipment and all the food and all the prepped food. And this was the second time that I met Chef Kelvin. The second time. This is the second time, mind you, this guy, I've, like, looked up to him and worshiped him for the shit he does and his charisma and everything for, like, a long time before I even thought about being on Instagram. And this is the second time I met him. He calls me, and he's a, yo, chef, what's up, man? I'm here, you know, because I had invited.

Chef Papi [00:59:48]:

I was like, you should drop by. And he was like, oh, he calls me. He's like, dude, I'm here. And I'm, like, stuck on the. On the midtown tunnel or something. Like, stupid traffic.

Tony [01:00:04]:

Damn.

Chef Papi [01:00:04]:

And I'm, like, an hour late. Yeah, of the real Dominican. And I'm running super late. And I'm just like, dude, I'm really nervous. I'm really. I'm running really late. My team is running even more behind than I am. I don't know how.

Chef Papi [01:00:19]:

I don't know how I'm just gonna even bring this shit in. Like, this is Fifth Avenue. Like, this is like, I was at the Tommy Hilfiger store on Fifth Avenue.

Tony [01:00:28]:

Damn.

Chef Papi [01:00:28]:

So, like, there's no standing zone. Like, I'm saying, I'm just, like, completely, like, at this point, like, I'm just shitting my pants. Yeah, I don't know what's going. I changed in the car that day. Like, I was literally, like, in traffic pants. Yeah, well, I was in traffic, and he's a chef. Don't worry about it. Look, I'm having a drink across the street.

Chef Papi [01:00:48]:

Call me when you're five minutes away. I called them when I was five minutes away. He's like, no worry, chef. We're here. We're out in front waiting for you. Say, who said? Well, I'm confused. I pull up in front of the store. This guy's outside.

Chef Papi [01:01:01]:

We're, like, 30 people. Like, 30 volunteers that, like, people who are, like, running the show. Like, running the actual show, people who are actually that part of the event doing shit. And he's like, pulled them from their. Their tasks, and they're like, yo, one of our chefs is here. And he's like, yo, help, dude. He had literally, I pulled up in front of the store, and he had enough people outside to take everything I had in my van. My van was completely loaded inside to my spot.

Chef Papi [01:01:31]:

And he's a chef. Relax, breed. Take it easy. His. This is your apron. This is your package. This is where you're gonna be. Like, he had, like, checked in for me.

Tony [01:01:41]:

Wow.

Chef Papi [01:01:42]:

He's like, give me your keys. I'm gonna go park your car. That is second time I met him. The first time I met him, he came to Kaoba to try the pizza. Second time I met him, he's at one of my most important shows ever. Like, at the be very, very beginning of my career.

Tony [01:01:58]:

That's insane, man.

Chef Papi [01:01:59]:

Saying, that's. So. Dude, just go relax. I'm gonna park your car. He goes, he parks my car. He. He comes back, and. And we had a power issue.

Chef Papi [01:02:09]:

We couldn't get started, and he was, like, fucking busting people around. Like, yo, we have our power shoe. Like, what's going on? Like, this is, like, this shows about to start. Like, we're not ready to. Like, I mean, he moved us or, like, he. He held us down.

Tony [01:02:21]:

He, like, made it happen.

Chef Papi [01:02:22]:

My finally showed up, and. And we had, like, a line over a hundred people the entire night, and we were on the. We got shouted out on the food network that day. They posted us like, we were the main attraction at the New York City for. And it was all thanks to him because he was literally, like, at the foot of our table. I was so busy just making sandwiches, bro, and making the cheese sauce, and people were just surrounding us, taking pictures of the cheese pool, and I couldn't, like, even talk to people again. And he was just the whole time like, yeah, this is my man, Stephen. Whatever, bubble chef, papi, kaoba, blah, blah.

Chef Papi [01:02:57]:

Like, he was just, like, really, like, he champions.

Tony [01:03:03]:

That's insane. You're shout out to reason to do that.

Chef Papi [01:03:07]:

No fucking reason to do that. And excuse me, I curse a lot, but, you know, that. That said, like, dude, that that was another event in my life that I would never forget because I'm just like, this dude had no, no, no reason to do that.

Tony [01:03:24]:

Like, no rhyme or reason.

Chef Papi [01:03:25]:

He has such a busy schedule. He had no reason to be there to help me out. This was my fault. I was late. You know, I'm saying it was my fault. Like, my team was late. Yeah, it was my. I see it that way.

Chef Papi [01:03:40]:

Anything that has my name on it, it goes wrong. Even if it was, like, it wasn't me that, you know, I'm saying, you're.

Tony [01:03:46]:

Gonna hold yourself responsible.

Chef Papi [01:03:47]:

I hold myself accountable for anything that has my name tied to it. So. So I, you know, to me, I'm like, you know, this is the second time I met the dude, and it.

Tony [01:03:58]:

Just said, he's going so above and beyond.

Chef Papi [01:04:00]:

Says so much about, like, just like, you know, what are we really doing? You know, I'm saying, what are. What are our goals and. And what are we doing to, like, help other people? Like, you know, there's a lot of people that believe in that. Like, you know, if you just always do wealth, but to, you know, to other people, someone will always have your back to, you know, saying, someone will always have your back because, you know, essentially, that's what life is for. Like, and right now is, like, I live my life for my family. Like, yes, I enjoy what I do, but, like, everything that I do, I think about, like, how this is gonna benefit my. My kid, you know?

Tony [01:04:41]:

Yeah.

Chef Papi [01:04:42]:

How is my kid gonna learn from this? How is he gonna, you know, grow up with. And. And I guess, like, I'm being a little selfish. Like, I'm trying to set up a little shortcut for them. Like I said, no, this is. You don't have to find out the absolute. The hardest way ever. But this is what I went through.

Tony [01:04:59]:

You know, and just, like, like, learn from my mistakes.

Chef Papi [01:05:01]:

Exactly. I just feel like just sharing stories and experiences like, this you know, this. I like, I love that you do this podcast because you're sharing other people's stories with everyone that listens to the podcast. And that's an amazing thing because stories are reassuring and processes are reassuring and experiences are reassuring, and that's all we really need. We just need a little reassurance. We just need to build a little confidence to get over whatever it is that we're dealing with, whatever shit we grew up with, whatever insecurities we have to us or said to us, like, dude, that it's like, we can't keep using this as an excuse to not, you know, get into action.

Tony [01:05:48]:

I'm a for not follow our dreams.

Chef Papi [01:05:50]:

Let's move you absolutely. Just move.

Tony [01:05:53]:

You know, Dan, that.

Tony [01:05:54]:

That's such a dope story, man. Appreciate you sharing that with us.

Chef Papi [01:05:58]:

Thank you. Shout out to chef Colin.

Tony [01:06:00]:

Absolutely, man.

Chef Papi [01:06:01]:

Not writing your dick at all.

Tony [01:06:04]:

Folks. Check out. Check out that episode. I'll actually link to it in the episode notes that Chef Calvin was on. I think I spoke about it in a previous podcast, if I'm not mistaken, but just in case I didn't, it was on the earn your leisure podcast, and it was a dope episode, and you guys should definitely check it out. And Chef Papi, appreciate you, man. Thank you very much for doing this. If you want to.

Tony [01:06:29]:

One last thing that, which I think you touched on already, but that I want to ask you is if you have, like, any advice or words of encouragement, I guess, for like, an upcoming chef or cook or anything like that, if you want to share it, which I think, which honestly, I feel like this entire podcast has been, you know what I mean? Like, people just knowing your story is that. But any last words?

Chef Papi [01:06:54]:

No, I mean, it doesn't necessarily just have to be a chef, you know, I just want to just everyone in general, like, just let go. That's it. It's like the only way you can truly be happy. Discover, you know, that gut feeling that you're feeling, whether it's like, the right thing for you or not, is to exercise it. You know, it's like, find out there's something. There's something that you're tied to that's not allowing you to let go. I mean, to move forward, let go of that shit. Like, and you only, you know what it is.

Chef Papi [01:07:34]:

No one can help you. No one could do the work for you. You can have, like, how many books don't exist, how many podcasts don't exist. Like, there's just. All the information is there is right in front of you, the formula is given to you, literally, but. But you gotta do the work.

Tony [01:07:53]:

True.

Chef Papi [01:07:53]:

And. And. And it's like, whatever it is that's holding you back from doing the work. Figure out what that is and let go of that. And. And. And be prepared. Like, the world is not perfect.

Chef Papi [01:08:06]:

Be prepared to be completely fucking ruined.

Tony [01:08:12]:

Take your losses. Take your I.

Chef Papi [01:08:14]:

Or at least be prepared to know that people just want to shit on you just because they have their own insecurities that they haven't, like, let go of.

Tony [01:08:26]:

They're projecting it on.

Chef Papi [01:08:27]:

Yes. Yes. Yeah, dude. Like. Like, the. The best things that I do or because I was come. I was yelled at, I was scared into fucking making it right. You know, I was.

Chef Papi [01:08:39]:

I was embarrassed into making it right. I was hurt into making it right, you know? And that's all part of the process. And you don't get that. You don't get that in a book. You know, you could get that in a story. You can hear my story all you want. It's never gonna do anything for you until you start making your own story, you know?

Tony [01:08:57]:

Absolutely. Well said, chef.

Chef Papi [01:09:00]:

Thank you, brother. Thank you. Pleasure.

Tony [01:09:06]:

And that's the interview, folks. What you guys think? I hope you guys had as good a time listening to it as we did recording it. And tell me, how dope was that chef Kelvin story? My first impression when hearing it was that it was an example of a good dude paying it forward. Like, someone in his life or career probably lended a helping hand to him in a time of need, and this was his way of paying that back. I don't know if that's true. Obviously, that was just, like, the impression that I got initially when hearing the story. And it's just so dope that somebody would go out of the way to do something like that for someone that is relatively unknown to them at that point. So shout out to chef Calvin for real.

Tony [01:09:57]:

And I'll link to the episode of the earn your leisure podcast that I mentioned during the episode that I saw Chef Calvin on. It's a really good episode. And shout out to Rashad and Troy, which are the hosts of the earn your Leisure podcast, which is a dope show that you guys should check out. It's a business podcast, and they usually interview entrepreneurs like Chef Kelvin or real estate investors and folks from different businesses as well. So definitely check them out. And I'll leave you guys with this. Something else that the. That that story reminded me of is a concept that I first learned of through Elliot Halls, and it's a concept of there being three different types of people in the world.

Tony [01:10:41]:

It's something that resonated with me to the point that I have it in the acknowledgement section, broken down in both of my books. And the gist of it is that every person that you encounter in life will fall into one of these three categories. There are people that are mirrors, and those are folks that will show you a reflection of yourself, whether it be positive or negative. So they'll reflect things back to you, which are traits that if you look inward, you realize are within you, and then you do what you will with that information. Whether you decide to work on those negatives to get rid of them, or work on those positives to increase those positive attributes. So that type of person in your life is a mirror. Then you have the second type of person, which is a crystal ball. And these are people that are in your life.

Tony [01:11:39]:

And through them, you can see what you could become. And again, it could be positive or negative. For example, there's a saying in the art that says el que and con cojo ala cohea. And if you apply that to the people around you, this crystal ball concept, you can hone in on the folks in your life that are negative and bring you down, and that you'll ultimately become by continuing to surround yourself with them. And conversely, hone in on the folks that are positive influences in your life and bring out the best in you and are motivating and keep it pushing. And I. You will do the same. Now, nobody's perfect, obviously, and most of us probably have a combination of both of these different types of folks, positive and negative, in our lives.

Tony [01:12:26]:

But hopefully, you can use that crystal ball concept to help navigate those relationships wisely. And lastly, the last type of person in this concept of three different types of people in the world that the story that Chef Boppi shared about chef Kelvin reminded me of are angels. And these are folks that come into your life for an undetermined amount of time, whether it's like a long term relationship or just a fleeting conversation that you have in passing with someone that happens to give you some, like, dope direction or advice. But in the time that these angels are in your life, they do something incredible for you. And that could be anything from being your doctor and putting you on a medication that saves your life, or someone that gives you the green light at a job interview that changes the trajectory of your life. Or it could be a spouse, a sibling, or as I think was the case here, an angel can be someone that literally shows up to a pivotal event in your life, hands you your apron, parks your van, and champions your cause for the ealing. And that's why I thought that was an amazing story and one of my favorite takeaways from this episode. Chef Papi, I want to say thank you once again for doing this.

Tony [01:13:52]:

I hope you enjoyed it as much as I did and you have an open invitation to the podcast. We definitely have to run it back again sometime in the future future. And thanks again to Stephen and Elaine for hosting us at Outa. And thank you folks for listening to episode 146 of the podcast. What's up folks?

Tony [01:14:13]:

Tony here. I hope you're enjoying the Spun Today podcast as much as I enjoy producing it for you. Here are a few ways you can.

Tony [01:14:20]:

Help support the show.

Tony [01:14:22]:

You can support the Spun Today podcast financially by going to spuntoday.com. there you will find a couple different ways that you can do just that, some of which will actually not even cost you a dime, such as using my Amazon affiliate link. When you go to sponsodate.com support, you'll see my affiliate link to Amazon. Click on it and it will take you to Amazon's website where you can do your shopping like normal. This will not cost you anything extra, but Amazon will pay me for driving traffic to their website. If you'd like to support the podcast more directly, you can do so by becoming a patron@spuntoday.com. support you'll also find my Patreon link. This is where creators such as myself can be paid directly by patrons like you.

Tony [01:15:08]:

You can either make a one time donation or schedule recurring donations if you so choose. There are also different tiers of support and depending on which you decide to go with, you'll also receive some perks and in return such as early access to content, free digital copies of my books, free bookmarks, etcetera. That is, again, by supporting via my Patreon link available@sponsoday.com support similar to Patreon, at that same location you'll also find my ko fi link as well as my buy me a coffee link. They work very similar to Patreon and there are different ways you can help support the show financially. And last but certainly not least, you have the good old fashioned PayPal donation button. Any which way that you choose to support is greatly appreciated. It all helps me do more of what I love, which is writing and podcasting. Again, go to spuntoday.com support.

Tony [01:16:00]:

You can also support the Spun today podcast by rating and reviewing the show wherever it is that you're listening to this episode, I'd really appreciate it because.

Tony [01:16:08]:

It really does help.

Tony [01:16:09]:

Also, follow me on all socialsuntoday on X, formally known as Twitter Puntoday, on Instagram and today on YouTube, where you'll not only find full length episodes of the podcast, but also chopped up clips and additional content. And of course, you can follow the Facebook page@facebook.com. spun today another way you can help support the Spun Today podcast and also upgrade that stale wardrobe of yours is by going to spuntoday.com support and clicking on the banner for Stitch fix. Once you do, you'll enjoy a $25 discount to your first purchase. And the way stitch fix works is pretty cool. I use it and I've never been disappointed. You'll set up a profile. You'll put in all the sizes for your clothes as well as all the different brands and types of clothes that you like to wear.

Tony [01:17:02]:

It's really simple and intuitive to set up. They'll show you pictures and pretty much give you a thumbs up or thumbs down option on if you would wear something or not. And you get to select all the brands that you already are used to wearing. With this information, there are thousands of passionate, trend setting stylists will curate a stitch fix box for you. They'll send you five items that you get to preview before they mail it to you, and you'll get to select based on the image if you like it or nothing. If not, they'll replace it with something else, and if so, they'll mail it to you absolutely for free. You can try everything on and you have a few days to send everything back or keep the stuff that you want to keep. Then you can use that $25 credit that I mentioned towards your purchase of those items again to freshen up your wardrobe and also support the sponsor Day podcast.

Tony [01:17:49]:

Go to sponsorday.com forward Slash support and click on my affiliate link banner for Stitch fixed and enjoy your $25 credit.

Tony [01:17:58]:

Do you want to start your own podcast? Have a great show idea that you want to get out into the masses but don't know quite how to get it from your head out into the world? Well, here's how. Use the podcast host Libsyn, that's who I use to bring the Spun today podcast to you, and now you can use them the same way using the promo code Spun s p u n. You can open up your lipsn account today and get two months of free podcast hosting. Here's how it works. Once you record your show, you upload it to your Lipson account where you can fill in your episode notes, upload your podcast art, and schedule when you want your episodes to release. Once you do that, Lipsyn will take care of the rest. They'll distribute your show to Spotify Apple podcasts, YouTube, and all the other podcasters that you choose instantaneously and seamlessly. Again, go to lipson.com and use the promo code spun spun to get two months free, or use the affiliate link that's in the episode notes.

Tony [01:19:02]:

Again, that's libsyn.com promo code spun. Take that great podcast idea from out of your head and put it out into the world.

Tony [01:19:11]:

And as always, folks, substitute the mysticism with hard work and start taking steps.

Tony [01:19:16]:

In the general direction of your dreams. Thanks for listening. I love you, Aiden. I love you, Daddy. I love you, Grayson.

Chef Papi [01:19:40]:

I love you, Daddy. Damn.