WEBVTT
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Today we're thrilled to welcome Chef Eda Martin from CocinaCasera.
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She's a talented chef and food scientists who blend tradition, culture and creativity into every dish, and we can't wait to explore the stories and flavors that inspire her.
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Chef Eda, thanks for being on the show.
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Oh, thank you so much for inviting me to be here.
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It's a pleasure.
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And Carrie I'm really excited that you're here 'cause I know you love to drill down on those unique questions around, different things as a researcher.
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Thank you.
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Chef Eda, I thought maybe you could tell us about the first dish you ever remember cooking, or the first dish that really inspired you.
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So the first dish that inspired me Once upon a time, when I first started my accidental culinary journey, I did an internship, at a restaurant that was pretty well known in Los Angeles.
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And, we had a lot of specialty events with celebrities and things like that, which was really cool.
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And then I just remember, this was in the very beginning years and I didn't.
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Think of myself, obviously as somebody, seasoned in the culinary arts.
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and so I was listening and absorbing and learning everything that I, could from, from the executive chef of that restaurant.
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And I remember him saying, more butter is better.
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More butter is better.
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And I remember thinking, 'cause I always had this little nutrition love inside of me, and I was already in my bachelor's degree for nutrition.
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I was thinking to myself, I wonder if that's true, but I'm going to go with it for now.
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And then I guess some years later, some of the dishes that we did.
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I used a little bit of my food science background to make it with a different kind of fat.
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which was olive oil.
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And so I guess it was some sauces that I worked with, to emulsify and create dishes that were originally made with butter, but with a healthier fat.
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And so I thought it was really fun to be able to explore.
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So I don't know what the exact dish was.
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sure.
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But I just remember playing around and finding inspiration in that science bridge with food and nutrition.
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Yeah.
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That's, amazing.
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I, love that you can create and combine ingredients and figure out the science behind them.
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that's a, unique thing.
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Some people just cook, right?
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They just put ingredients together and other people really dig into the details and, the chemistry.
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Behind it.
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Yeah.
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I think those people are luckier.
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The ones that don't compute things, their life is a lot easier than mine.
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Yeah, because you, have to think a lot.
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you really have to think through.
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I think
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too much.
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I need to stop it.
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Yeah.
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I need to do That too.
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I work in technology now, and I'm telling you Yeah, that's why I pivoted back to food.
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I know how that feels.
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too much.
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Yeah.
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Yeah.
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And, Carrie works in technology too, so we, we share that together.
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Can you share a journey in your, in the culinary world, something that inspired you to become a chef?
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I know you were telling us before about it, how it was accidental, but was there anything, what was the piece that was accidental?
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Like how did you accidentally become a chef?
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Yeah, that's a.
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Probably a good question.
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so I was on a journey to become a medical doctor with a specialty in nutrition.
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Yeah.
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And I had to do a food practicum during my bachelor's degree, my first year bachelor's degree nutrition program because there's four different subjects, major subjects within the nutrition realm, and one of them is food service.
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And so you have to do a rotation in some type of commercial establishment.
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Although I had this little innate, love for screwing around basically.
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I don't know if you're allowed to say that.
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Sure.
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Kind messing around.
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You can say whatever you want.
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Okay.
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Messing around with, with ingredients and stuff, uhhuh and things like that.
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When I went to, an actual, commercial kitchen and I started, learning some of the things that they were.
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Showing me.
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to jump in and either prep or work with ingredients and how to work with particular ingredients, and then putting them together and then watching them come all together.
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I triggered something inside of me where the nutrition piece made a lot of sense with the culinary piece for me straight away, because nutrition has to do with eating.
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You have no nutrition without eating something.
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And so I know that sounds like it makes sense, but for some reason it's extremely disconnected in what I have experienced throughout my, professional career.
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But, that's okay.
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It just gives us opportunity and I guess it created an accidental niche for me.
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But what ended up happening was my journey had to do with going to medical school and Then on the side I was cooking.
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So after that internship I was asked to stay on, a few people had quit by the time my eight months was done.
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And then they said to me, Hey, would you mind staying on, we'll teach you more.
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I'm like, okay, sure.
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I'll do it on the side.
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So I just, Worked.
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I'm, I've always been persistent.
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I've always been a hard worker, whether I'm, being paid for it or it was a volunteer position.
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I take it very seriously.
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And so I just, really would absorb the information and really pieced it together throughout the years.
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To me, it like really fit like a puzzle.
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It was on the side the whole time.
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And I didn't take it too seriously.
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I just thought it was an added benefit to my education, but I didn't ever think that I was going to work in a commercial kitchen and actually be a chef of any kind.
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Yeah, I remember you telling me that.
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I, think that's amazing.
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It just you went down that path and it evolved from there.
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Can I ask you a follow up question?
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Eda?
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Just that you accidentally fell into that, but I was wondering how that actually influenced the way that you cook or you create recipes.
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The whole time, very, long time, until I became an executive chef again accidentally.
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Yeah.
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Yeah.
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sounds like a great title for a book, by the way.
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yeah.
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And I do want to write a book one day.
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I just have to hone in on what that would look like, but Cool.
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So I was just curious, you mentioned that you just fell into the restaurant cooking.
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Yeah.
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Yeah.
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so how did that actually influence, like the way you cook?
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So I know we tried your, cooking At Issiquah salmon days.
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I'm just curious how that helped you create new recipes or influenced the way that you cook.
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Okay.
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being originally from Russia and having a very significant sort of Eastern European and also Western European background, and then feeling like I have a connection with that culinary cuisine as I learned it.
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Because it's embedded in my roots and I know it well from, a cultural standpoint.
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What I find.
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Beautiful and enlightening is to.
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Look at every single ingredient as you work with it.
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look at the cuisine you're studying.
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Look at the, land and the people and the culture, and bring it all together into a dish, but very choosy when it comes to ingredients.
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Because now fast forward to now, I know how to manipulate what I need to, but back then I would always find myself questioning, do I have to use this ingredient?
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Can I use a different ingredient?
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And so it's that combination of everything was always very interesting and curious to me.
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Whoever I was working with as well and paying attention to, I would look at where they're from and, How they grew up and what they found near and dear to their hearts.
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And then, and then modernize it and then bring it to what we need today, what makes sense today, whatever today is, whether it was 20 years ago or right now.
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So I don't know if that answers your question.
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Yeah, definitely.
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I'm like,
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yeah.
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Very strange combination of thoughts.
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No, it's just fascinating because as a researcher, I do a lot of different things too.
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I bring design and research and everything together.
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Interaction.
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And I just find it interesting that, when people have professions where they bring in multiple layers of knowledge and their experience, I just think it's just brings a richer, position
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For sure.
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In the other to your cooking.
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Yeah.
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And the other thing is it's very challenging to explain what my wife does.
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It's just very challenging.
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Like she does a very unique blend of things with research and technology and design.
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And when I see her explain it, I'm just like, my mind is blown,
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Yeah.
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yeah.
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I can say right now I fixed computers, but I have a blend too, because I spent 10 years in hospitality.
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Developing those skills and being able to connect with people on a very different level than most technicians can.
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And being able
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to work with high level executives because I'm used to walking out into a dining room with angry customers, and remembering back when I was assistant manager in Napa Valley, I had to go out to a guy that got the wrong steak order.
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He got chicken fried steak instead of Chateaubriand, and he was.
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Pissed.
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And you can say that here.
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He was pissed.
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And so dealing with those kind of things, the other things that come along in technology are a walk in the park.
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Having that blend and skillset, it makes you very unique.
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And it's impressive to me.
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And so thank
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you.
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Yeah, of course.
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another curiosity.
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Are there any lessons that you learned from the kitchen that you think are valuable?
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Not only to teach people in the kitchen with your staff and such, but in life and further in your career.
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Is there any takeaways because, I pivoted from the restaurant business into technology and I brought a lot of that skillset with me.
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But I'm just curious what your perspective is in how people can leverage that in other places.
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Sure.
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you ask some tough questions.
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I think I'm a little resilient by nature.
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For various reasons.
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But the kitchen taught me additional resilience and I think, things go wrong constantly and.
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What matters is how quickly you can recover Under the pressure.
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And under the circumstances and how your team, you and your team work together to support each other.
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And that mindset has carried me through practically every role in my career and life.
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That's wonderful.
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That is absolutely wonderful because I, can relate to that as an assistant manager.
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And I remember being like two o'clock in the morning or five, five o'clock in the morning.
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00 AM and I have to balance the till, meaning all the money has to balance from the restaurant, and I'm so tired.
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That all I can think about is going to sleep and the till doesn't balance.
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30 and I'm not panicking, I'm just dealing with it.
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I'm just like, you have to get through this and then you do.
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And later in life, for me, it paid off because I came across those challenging situations and they were much easier to face.
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And that's what I really feel that you're saying.
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it's, powerful.
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Yeah.
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The skills that you learn.
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Carrie, what do you got?
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I'm just curious about one of, what has been the most challenging dishes or projects In your career, and how did you approach it?
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I really admire you.
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How you think about your team, that's so important, team coordination for what you do.
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So I'm just curious about that.
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I had a really big project, in the last sort of decade time where I created an allergen free.
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20 allergen free restaurant concepts.
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Oh, wow.
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And, I I would say that hands down, that was like the toughest, most challenging thing I've ever done.
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'cause when you remove the top nine allergens in this country, the top nine allergens are wheat, dairy, eggs, soy, peanut, tree nuts, fish, shellfish, and sesame.
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Now.
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and you removed sesame.
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Wow.
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I didn't know.
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Yeah,
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that's a couple years ago.
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That one kicked in.
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That's sad.
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I love sesame.
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Yeah.
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You can have it if you're not allergic to it.
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But apparently, statistics show many people are allergic to it.
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it's also interesting that coconut is considered an allergen in some cases'cause it's got the word nut in it.
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So Interesting.
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And it's technically not a nut.
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Both these ingredients, a lot of them are the heart of many recipes, and I, of course had to rethink, from the ground up what to do and how we're gonna do it.
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The approach and, of course have to lean significantly on science and understanding functional ingredients.
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Natural thickeners proteins, fermentation.
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flavor layering, all of that.
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Wow.
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So instead of replacing an allergen with a substitute, I built recipes that designed them to shine without it, if you will.
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Interesting.
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yeah, so that was probably my most challenging, I guess to date.
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Absolutely fascinating.
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I have to come clean.
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I am not a chef.
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I'm a foodie.
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Tell her why.
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Tell her.
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Tell her real quick.
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No, it's a long story, but it's beautiful.
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When I was in college, I took care of a 95-year-old lady I was a live-in.
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I did not have cooking skills when I. Took her on and moved in with her.
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And I would try so hard, to make these recipes out of a single Betty Crocker cookbook.
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And she had this very antiquated kitchen too.
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I. I honestly, I was going to school, taking care of her and cooking, and at the end of the day, she would tell her social worker, oh, that girl, all she makes is a cold plate of mashed potatoes, a pickle.
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A piece of bread and a pickle on the top, and it devastated me when I was 18.
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so I just lost interest in trying, but I'm still a foodie and but I appreciate the science part of this so much.
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She probably did you a favor, really?
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Boy, I'd like to believe that.
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I don't think my husband believes that, but No, actually
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I think, she's a really good cook.
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but she, she always tells me that all I ever do is talk about it because I'm on the podcast, so I know how to cook.
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I love to cook.
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I love to be creative.
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I love to create amazing dishes.
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And.
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I don't have as much time because I'm podcasting and editing and doing these other things.
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Sure.
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Plus my day job to support the podcast.
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so it's, unique, but it's funny.
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And then I asked her one day, I said, what chefs do you follow?
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'cause she was the very first interview.
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It was called Stay Hungry.
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And it was about that story you just heard.
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And I said to her at the end of the episode, I said, so what chefs do you follow?
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And she goes, I follow you to the microwave.
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And so that gives you like a little bit of taste of Carrie.
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funny.
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Yeah.
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I can't imagine trying to combine, the science part with the food part and the restaurant side is probably.
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Really difficult.
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My grandmother who lived to 102 with a very high quality of life until the end.
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Wow.
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She would always say everything is difficult when you don't know how to do it.
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Very, true
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if you know how to do it, it's not difficult.
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people ask me actually that all the time, is this hard to do?
00:19:49.481 --> 00:19:51.432
And then I, that's always my answer.
00:19:51.491 --> 00:19:51.551
Yeah.
00:19:51.551 --> 00:19:53.561
Everything's hard if you don't know how to do it.
00:19:53.692 --> 00:19:54.831
What you all do.
00:19:54.831 --> 00:20:00.991
I don't know how to do, but like I can't go fix all that stuff with technology., It's hard.
00:20:01.731 --> 00:20:06.718
We're gonna get to a couple other quick questions 'cause I really wanna honor what you do.
00:20:06.718 --> 00:20:07.617
that's with sincerity.
00:20:07.617 --> 00:20:10.887
When we came to your food truck, that was amazing.
00:20:11.217 --> 00:20:12.507
the food was incredible.
00:20:13.107 --> 00:20:17.847
Love South American food and Carrie's connected to the culture a little bit.
00:20:18.011 --> 00:20:30.581
can you tell us a little bit more and dive back to LA what went on in la You were talking briefly about that, but you mentioned before that you did a birthday party for, for George
00:20:31.051 --> 00:20:35.161
many things went on in la many things.
00:20:35.161 --> 00:20:38.161
, Lived there on and off for a very long time.
00:20:39.461 --> 00:20:44.351
And it's interesting now that I live in Seattle, I really miss Los Angeles a lot.
00:20:44.531 --> 00:20:44.682
Okay.
00:20:44.981 --> 00:20:46.182
I used to not miss it.
00:20:46.182 --> 00:20:46.271
Fair.
00:20:46.271 --> 00:20:47.111
But now I do.
00:20:47.411 --> 00:20:48.011
Oh my gosh.
00:20:48.011 --> 00:20:49.481
Just for the sun alone, right?
00:20:50.861 --> 00:20:52.001
No, not for that reason.
00:20:52.006 --> 00:20:52.666
No, but that's okay.
00:20:52.726 --> 00:20:52.976
Oh, no, that's okay.
00:20:53.351 --> 00:20:53.621
Okay.
00:20:53.711 --> 00:20:54.192
Okay.
00:20:55.001 --> 00:21:03.281
No, I actually really actually Seattle weather, I, really like it because I'm a skier, so for me it's, really great.
00:21:03.791 --> 00:21:07.121
And slopes are only an hour away, so that's what I do in the winter time.
00:21:07.151 --> 00:21:07.781
Nice.
00:21:08.161 --> 00:21:10.831
But at least not, when I can.
00:21:12.601 --> 00:21:15.871
so Los Angeles was many things.
00:21:16.531 --> 00:21:26.641
I did research in schizophrenia and weight gain there, for on and off for 16 years during my medical slash nutrition years.
00:21:28.231 --> 00:21:31.921
I worked for a catering company, a very well known catering company.
00:21:32.521 --> 00:21:33.601
so like when.
00:21:34.151 --> 00:21:38.771
Somebody, some other company did the Oscars, we did the Emmys and vice versa.
00:21:39.821 --> 00:21:43.751
so I was one of their specialty events chefs and that was really great.
00:21:43.781 --> 00:21:47.651
And I did a lot of celebrity events and things like that, which were really fun.
00:21:47.801 --> 00:21:47.921
Cool.
00:21:47.981 --> 00:21:49.451
And a lot of award shows.
00:21:51.676 --> 00:21:57.136
And, I gained a lot of experience over the years, like It was really fun to do specialty events.
00:21:57.286 --> 00:22:01.336
I always had my education piece that, that I was going through.
00:22:01.336 --> 00:22:04.276
'cause I went to school for a total of 14 years probably.
00:22:04.276 --> 00:22:04.336
Wow.
00:22:04.846 --> 00:22:08.986
And then on the side I was cooking, on the other side I was modeling.
00:22:09.976 --> 00:22:10.606
Wow.
00:22:10.606 --> 00:22:10.817
And on you.
00:22:11.251 --> 00:22:12.001
Wow, that's awesome.
00:22:12.001 --> 00:22:24.481
And on the other side, I was, always had two additional, I had my main job and then I had additional jobs like consulting for restaurants or bakeries to help them get their businesses up and running and things like that.
00:22:24.481 --> 00:22:24.601
Okay, nice.
00:22:24.841 --> 00:22:27.301
So I always had a lot of jobs.
00:22:28.711 --> 00:22:29.817
Wow, that's fun.
00:22:29.817 --> 00:22:33.866
And just, I'd much rather be busy than not have enough to do.
00:22:36.116 --> 00:22:41.726
We talked before, and I remember you mentioned something about Microsoft and running the show there.
00:22:42.296 --> 00:22:43.976
can you tell us a little more about that?
00:22:44.123 --> 00:22:50.953
I was recruited to come and, oversee, Microsoft's food program As the wellness director.
00:22:51.463 --> 00:22:53.384
And I was there for a total six years.
00:22:53.384 --> 00:22:56.653
And then that's where I was always also one of three regional chefs.
00:22:56.653 --> 00:22:58.033
So I had the concepts.
00:22:58.423 --> 00:23:04.603
That's where I did the allergen free, nice unit with the 20 restaurants in there.
00:23:04.663 --> 00:23:07.853
That's amazing what, originally brought me to Seattle.
00:23:07.958 --> 00:23:12.578
That's exciting to think that we probably ate your food when we were there.
00:23:12.638 --> 00:23:14.948
We were at Microsoft, both of us.
00:23:15.398 --> 00:23:16.118
That's exciting.
00:23:16.178 --> 00:23:17.678
We met basically at Microsoft.
00:23:17.738 --> 00:23:18.248
Literally.
00:23:18.338 --> 00:23:18.578
Yeah.
00:23:18.578 --> 00:23:19.269
That's awesome.
00:23:19.269 --> 00:23:19.928
I had a,
00:23:20.228 --> 00:23:24.608
Obviously I had a lot of, chefs in different units.
00:23:24.608 --> 00:23:35.259
I was Part of creating, concepts and the nutrition piece and a lot of specific programs like vegetarian, vegan, allergen conscious.
00:23:35.263 --> 00:23:37.693
Those kinds of things were my focus.
00:23:37.903 --> 00:23:38.144
Very nice.
00:23:39.283 --> 00:23:44.173
yeah, a lot of training and, standardizing recipes and things like that.
00:23:44.173 --> 00:23:48.853
So yeah, there were, we had a humongous team of chefs.
00:23:49.378 --> 00:23:49.668
Okay.
00:23:50.683 --> 00:23:56.773
And before we run out of time, I wanna make sure, very important to mention a couple things.
00:23:56.773 --> 00:24:02.668
So tell us a little bit about your website and what, does that stand for?
00:24:02.988 --> 00:24:03.644
What is that about?
00:24:05.033 --> 00:24:12.863
Four elements is what I originally started to be like a, how do I say this?
00:24:14.003 --> 00:24:18.203
like my professional portfolio kind of website to illustrate.
00:24:18.983 --> 00:24:24.058
Everything, maybe not everything, but the highlights of what I've done and what people can.
00:24:25.448 --> 00:24:28.568
Find me for or to hire me for, if you will.
00:24:28.568 --> 00:24:33.398
Or when they ask questions, I can refer 'em to that site and they can see a little bit more about me.
00:24:34.238 --> 00:24:45.308
it has now turned into my nutrition private practice site, and so I do private practice as well now credentialed with insurance now.
00:24:45.488 --> 00:24:47.408
So I use it for that.
00:24:47.408 --> 00:24:47.468
Wow.
00:24:48.698 --> 00:24:49.943
and it, it goes through.
00:24:51.894 --> 00:25:00.593
Through the different pages, explore it, it talks about my philosophy, and then it goes into things like my cooking experience.
00:25:00.923 --> 00:25:11.363
My professor teaching experience, the, catering, and pretty much every aspect of what I've done.
00:25:11.363 --> 00:25:15.323
And when you scroll down a little bit, it has a lot of the companies.
00:25:16.148 --> 00:25:25.358
Scrolling through, that I have worked for over the years pertaining to those different subject matters, if you will.
00:25:25.658 --> 00:25:26.168
Amazing.
00:25:26.253 --> 00:25:26.543
Yeah.
00:25:26.813 --> 00:25:27.303
Amazing.
00:25:27.788 --> 00:25:30.488
You've done a lot of really, interesting things.
00:25:31.058 --> 00:25:33.848
And can you tell us about the restaurant because, oh, yes.
00:25:34.628 --> 00:25:34.958
Yeah.
00:25:34.958 --> 00:25:36.788
So the restaurant is really exciting.
00:25:37.628 --> 00:25:42.668
it's doing pretty well, for a newer restaurant I would say.
00:25:42.831 --> 00:25:46.468
It's, slowly but surely people are getting to know us a little bit more and more.
00:25:46.596 --> 00:25:51.562
And, it's the words CocinaCasera translate to Homey kitchen.
00:25:51.592 --> 00:25:51.612
Ah.
00:25:53.186 --> 00:25:56.904
the idea is for, the restaurant to.
00:25:57.062 --> 00:25:59.762
Celebrate South American cuisine.
00:26:00.272 --> 00:26:14.885
And Latin culture, along with its, the background of it where it has, lots of tradition, lots of influences from Europe, from Asia indigenous.
00:26:15.695 --> 00:26:16.445
Et cetera.
00:26:16.895 --> 00:26:19.535
And we celebrate that from the different countries.
00:26:19.535 --> 00:26:23.105
We draw from the different countries to inspire the dishes.
00:26:23.525 --> 00:26:30.856
And we have this, homey and real rooted in tradition approach.
00:26:30.994 --> 00:26:37.334
but designed for our modern life and we focus on inclusivity and sustainability and balance.
00:26:38.419 --> 00:26:42.289
And we try to create foods that welcomes everybody.
00:26:42.589 --> 00:26:47.269
So honoring South American roots while celebrating creativity.
00:26:48.049 --> 00:26:48.469
I love it.
00:26:48.469 --> 00:26:50.089
Is our thought.
00:26:50.480 --> 00:26:52.129
I can't wait to try that.
00:26:52.230 --> 00:26:53.069
I look forward to that.
00:26:53.074 --> 00:26:54.569
Oh, that, that will be amazing.
00:26:54.569 --> 00:26:58.139
But we tried your food truck and that was, oh my God, it's so good.
00:26:58.289 --> 00:26:59.579
Especially yuca fries.
00:27:00.269 --> 00:27:02.414
Love, Yucca fries.
00:27:02.534 --> 00:27:02.924
Thank you.
00:27:03.524 --> 00:27:06.284
anything stand out dishes that you could talk about?
00:27:06.384 --> 00:27:06.834
Sure.
00:27:07.344 --> 00:27:14.694
we, our most popular dishes are, we rotate through our empanadas from different countries of South America.
00:27:14.754 --> 00:27:14.784
Okay.
00:27:14.784 --> 00:27:16.224
So that's really fun for people.
00:27:16.254 --> 00:27:16.404
Cool.
00:27:16.584 --> 00:27:26.939
They, I think they come in looking forward to which country we're doing are Pabellón Criollo like a bento box, kind of Asia meat, Latin in which most popular one.
00:27:26.939 --> 00:27:27.240
That's cool.
00:27:27.329 --> 00:27:30.179
And then we have our s and yuka fries that you mentioned.
00:27:30.269 --> 00:27:31.019
And our sauces.
00:27:31.019 --> 00:27:31.230
That's good.
00:27:31.409 --> 00:27:35.609
So our sauces really stand out because we are about to launch them.
00:27:35.819 --> 00:27:37.139
Tell us about that for sure.
00:27:37.139 --> 00:27:39.929
Yeah, we're launching them now as we speak.
00:27:40.019 --> 00:27:40.049
Okay.
00:27:40.379 --> 00:27:47.069
to be on shelves and possibly on Amazon or definitely in store right before the holidays.
00:27:47.490 --> 00:27:51.449
And we're also developing a bunch of merch, so that'll be fun.
00:27:51.804 --> 00:27:52.494
Nice.
00:27:52.644 --> 00:27:53.064
Yeah.
00:27:53.254 --> 00:27:53.849
The sauces were
00:27:53.849 --> 00:27:54.869
so good.
00:27:55.379 --> 00:27:56.399
I, really enjoyed it.
00:27:56.429 --> 00:27:56.490
Yeah.
00:27:57.000 --> 00:27:57.599
Thank you.
00:27:58.019 --> 00:28:01.109
the avocado pepper sauce is probably the most popular.
00:28:01.230 --> 00:28:01.409
Okay.
00:28:01.439 --> 00:28:06.929
But, people that love spicy are really happy with the spiciness of the Picante.
00:28:07.379 --> 00:28:11.339
And then there's of course, some people that can't handle that level of spiciness.
00:28:11.339 --> 00:28:14.399
So we did create a middle version
00:28:14.699 --> 00:28:15.054
right here.
00:28:16.154 --> 00:28:17.494
And it's the pimento rojo.
00:28:17.529 --> 00:28:18.939
So it's medium, spicy,
00:28:18.939 --> 00:28:31.959
i'm just telling the world right now, all around the world, 'cause we're in 90 countries, but I mean there's, not a billion people, but it's just spread out that Carrie and I can't handle spice.
00:28:33.129 --> 00:28:34.089
Just so you know.
00:28:34.509 --> 00:28:36.189
So the avocado was amazing.
00:28:36.434 --> 00:28:36.724
Yeah.
00:28:36.730 --> 00:28:37.119
Yeah.
00:28:37.179 --> 00:28:38.679
So you can handle the avocado pepper.
00:28:38.679 --> 00:28:39.009
Oh yeah.
00:28:39.250 --> 00:28:39.519
Yeah.
00:28:39.819 --> 00:28:40.629
that's fantastic.
00:28:40.839 --> 00:28:41.079
Yeah.
00:28:41.709 --> 00:28:43.359
but your food is incredible.
00:28:44.469 --> 00:28:50.079
and the last thing I wanna say is before we run outta time, how do people find you?
00:28:50.079 --> 00:28:51.969
How do we come to see you?
00:28:51.969 --> 00:28:53.355
How do we find you on your website..
00:28:55.319 --> 00:28:58.500
The most that people have found us was on Google.
00:28:58.549 --> 00:29:03.230
//cocinacasera.me/ you can find us on social.
00:29:03.230 --> 00:29:06.379
I'm actually working on a TikTok and YouTube channel now.
00:29:06.439 --> 00:29:06.709
Awesome.
00:29:06.709 --> 00:29:19.609
Where I'm going to help people find little tips and tricks on how they can cook at home, different dishes or like really small little tips and tricks on how to get more, wholesome ingredients in their dishes.
00:29:20.240 --> 00:29:22.309
So I'm starting that too right now.
00:29:22.309 --> 00:29:26.069
So I think there's many ways they can find us.
00:29:27.000 --> 00:29:27.289
Nice.
00:29:28.219 --> 00:29:29.659
That's fantastic.
00:29:30.224 --> 00:29:30.514
Yeah.
00:29:31.344 --> 00:29:36.394
chef Eda, the website, all this information will be in the show notes.
00:29:36.980 --> 00:29:40.789
And we can't thank you enough for being a guest today.
00:29:41.809 --> 00:29:41.879
Yeah, definitely.
00:29:41.879 --> 00:29:42.134
For the show.
00:29:42.319 --> 00:29:43.339
Thank you both too.
00:29:43.579 --> 00:29:45.079
What a fun conversation.
00:29:45.079 --> 00:29:46.609
Can't wait to try your restaurant.
00:29:46.730 --> 00:29:47.179
Absolutely.
00:29:47.269 --> 00:29:48.769
I look forward to seeing you all here.
00:29:48.769 --> 00:29:49.279
I can't wait.
00:29:49.369 --> 00:29:50.029
Yeah, thank you.
00:29:50.304 --> 00:29:51.234
Thank you so much.
