June 21, 2022

Part II Voice4Chefs Celebrates One Year


Welcome back to our Clubhouse celebration of the Voice4Chef podcast. It's been over a year now and we are so excited that you are here today on the show. In this episode  you'll meet my wife, my sister, my mom, and you'll also meet some of our guests from the show. Chef Abby who graduated from the Culinary Institute of America and was awarded the Anthony Bourdain scholarship, and Chef Andy  The Singing Chef who’s traveled all around the world singing cooking Italian. We  are so excited that you are here with us. You'll also connect with Chef Mimi, the co founder of this amazing club on clubhouse called  Food is Religion. Then connect with Hiromi and Simona from Bombay, India and we can't forget the Michelle Gill our host. In  part two, we bring you behind the scenes of The Voice4Chefs podcast. I'm delighted and excited your here. Let's continue with The Voice4Chefs celebration in Food is Religion on clubhouse.

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Transcript
Michael Dugan:

Welcome back. To our Clubhouse celebration of the voice for chef's podcast. It's been over a year now and we are so excited that you are here today on the show. You'll meet my wife, my sister, my mom, and you'll also meet some of our guests from the show chef Abby who graduated from the Culinary Institute of America and was awarded the Anthony Bourdain scholarship, and Chef handy the singing chef who's traveled all around the world singing cooking Italian, we are so excited that you are here with us. You'll also connect with Chef Mimi, the co founder of this amazing club clubhouse called foodist. Religion her Romy and Simona from Bombay, India and we can't forget the shell Gil our hosts in part two, we bring you behind the scenes of The Voice process podcasts. I'm delighted and excited. You're here. Let's continue with the voice for Chef celebration in food is religion on clubhouse.

Michelle Gill:

Carrie, I know that you were having some trouble unmuting can you go ahead and unmute now let's see if so there you go.

Carrie Dugan:

Yes, I'm here. Thank you. It's so funny. I am a user experience designer and I couldn't figure out this UI. I'm not on clubhouse very often. It's certainly helping Michael and I am I just want to say I'm so proud of you, Michael it there is just nothing like having a husband who has so much passion around everything. And I think the best part of being married to create a person is that shared journey of ideas and laughter every day we have that and our minds are always never shut down. We're we're always challenging the status quo and we're thinking and speaking in stories. I think that is the best part. I do you feel like I have an impostor syndrome being in this room because I am the worst cook in the world. And you can hand me a recipe and I will make a disaster out of it. But, but I have just so much enjoyed all of the chefs who have been on the show and just brilliant and Victoria i i love your story. So glad you could join in. I would love to talk to you sometime between fun but through the year that Michael has been working so hard day and night not only having a full time job but doing this podcast so I unfortunately have been the one in the kitchen and and he talks wonderfully. But then when he has to sit down and eat my food, it is really a disaster. The last meal I made. I'm also a researcher So I researched every healthy thing we should be having at the time and every time and one of them was kelp noodles and so I made a dinner with kelp noodles and Radicchio . So speaking of Italian ridiculous and pasta is a very popular dish in a in a particular region. And so I decided oh well I will include kelp noodles and radicchio. And it turned the kelp noodles purple and it was the worst meal I think I have ever made. But anyway, he has suffered through my cooking but he has done some wonderful things

Michelle Gill:

turning noodles purple isn't the worst thing. I think that's actually pretty cool.

Michael Dugan:

It was unique but the flavor of kelp noodles and radicchio. And then she filmed me on Facebook. So here's here's a game that we play. And it's really fun. So she asked me do I get a 10 right 10 out of 10 for the meal and then I'll describe this concept of like, well, you know, the kelp noodles tasted a little off and the purple color. Got two points. So now you got an 8. She's like, come on. I need a ten. And we get into these fun little arguments and it's all about presentation. It's about taste. It's about flavor. It's about the ingredients that you choose. We have a lot a lot of fun with it. Hiromi was in the room. She might she might have dropped off but this is for her Romi because I met her roomie on Tik Tok when I was first learning about clubhouse and she gave me so much competence when they came up on stage and I think there were probably 100 people in the room. And I talked a little bit about voice for chefs and they talked about spinning up a tick tock and she said it would be amazing if you did this as a couple. So Carrie, and I've been talking about this idea of ranting and raving about cooking we might make some enemies though, but it would be really fun to do something like that. Like you know, what do I get for this meal? How do you rate it how those kinds of things. I'm so glad that you're here Carrie and I always always appreciate all of your support.

Carrie Dugan:

Aww thank you I really appreciate being a part of all of your passion and creativity as well. And I I broke down and invited Michael to my channel which is sad meals. It started out very very sad meals but then it I changed the title just this year because he has helped me quite a bit some sad meals, some good meals working on a Michelin star but you know, that's my goal someday.

Michelle Gill:

You know, I wish there was a way to to turn noodles purple. Without the taste I guess because you said the taste was a little off so I just want the colors and that would be awesome.

Carrie Dugan:

Yes, yes. Well, it wasn't actually the kelp noodles didn't taste bad. It was the ridiculous that was really bitter. And I have this really odd background with Italian. And so I know like all the different dishes of I am a foodie, but I just can't cook but all the dishes of the particular regions. And so I was trying to replicate this in a vegetarian way. You know, trying to convert some of these recipes, which just doesn't work for me, but if I would tell somebody else they could do it.

Michelle Gill:

Chef Abby in the chat just said that beet juice is a good dye pasta. That's good because I that's a great idea.

Michael Dugan:

Anyway, I just want to say I love you Carrie, you're amazing. And one other thing too to share with everyone so you get to know us a little bit better. There's a time when before we got married. I always tell people that I had to hang on because literally she is an adventurer. She'll try anything. And she whisked me away to Europe. I had never been to Europe before. And so we traveled all over Europe. She loves to travel, every opportunity she gets. It's all about travel. And so for me it's about culture and food. So combining those things has been a dream come true. And I'm so grateful for that. And thanks for putting up with all my podcast obsession.

Carrie Dugan:

No, I'm so happy to support you. I'm just so sorry. You had to put up with my cooking but I'm so proud of you too. I love you very very much.

Michelle Gill:

This is the problem with food as art because like if I mess up a painting I can pretty much just slap some you know justo on there and start all over again. But with with food you you really don't want to waste it you have to you have to eat it unless it's like so bad that I want me to dish I don't even remember what it was and it was so bad that our resident raccoon who just kind of wanders around didn't eat it. So when trash panda doesn't eat your food, you know it's pretty bad. So with that I also wanted to welcome Simona and Chef Abby up to the stage. And Chef Mimi, I don't know if you are in a place where you can speak yet, because I know you've been pinging people furiously so that's great. And I know that KitKat is up on the stage first of all, welcome because Welcome to clubhouse because I there your party hat is on and I know that you probably joined just to support your brother. So that is really cool. Why don't you introduce yourself?

Kathleen Dugan:

So my pet name there is KitKat although my brother called me many things when I was little and they were not as positive. So anyway, yes, I'm the sister. I actually have a question for Mike. I have not listened to all of the podcasts but I really enjoyed the ones I listened to. So my question is, When will there be a an episode where you are interviewed?

Michael Dugan:

You know, I know curious, dying to do that. Maybe we'll do that sometimes. We're gonna probably end the season season one soon. I would open up Season Two with with something like that.

Kathleen Dugan:

We need to know where your foodie inner foodie came from.

Michelle Gill:

Yes, I love that question.

Michael Dugan:

She's my sister. So she could definitely ask that question. Well tell us a little bit about you Kathleen.

Kathleen Dugan:

You mean the food that I cook

Michael Dugan:

the food that you cook, I understand. You're also a beekeeper which I think is amazing.

Kathleen Dugan:

I am. Yes, I'm a beekeeper. I have two hives in the back backyard and just had a great high harvest and in Florida, which is where I live in the United States. We have two seasons of collecting honey from the bees. We have the spring and the fall unlike other parts of the country and other parts of the world. I'm really enjoying that. And when I come see you in a few weeks, I'll bring some fresh honey for you.

Michelle Gill:

Michael You're very lucky. Okay, KitKat I I have to ask because you're his sister. So it was Michael a picky eater when he was young.

Kathleen Dugan:

Yeah, there were definitely things he would not eat. Yes, my mother's sitting right here eggs was one of them born those two things you could if he was on his plate, he would just turn his nose up. Yeah. Wow.

Michael Dugan:

I know. I know Michelle and and what was so interesting about my mom is she would justify it. She would say well, you like popcorn. So why don't you like corn? And I could never figure that

Kathleen Dugan:

She was trying to get you to critically think and we know parents job is to set you out in the world to critically think so. There you go.

Michelle Gill:

So now I'm curious Michael, do you now eat eggs and corn? Are those still two of the foods you won't eat?

Michael Dugan:

Carrie my wife has really gotten me to try foods that I don't like and sort of work demand like I'll see corn sharp and salads but eggs No. I love to cook eggs. I love to poach I love to cook or an omelet. I love to cook eggs for her. But I do not like regular eggs. And I don't think it ever will.

Michelle Gill:

Now would you use the like would you eat like an a cake?

Michael Dugan:

That's no problem. It's just the it's just that sort of essence of egg that I don't like.

Michelle Gill:

Wow, something so I bet nobody else knew that up here e xcept Carrie and KitKat so something new that we learned about Michael he does not like eggs. So Simona her Hiromi either of you. Are you available to chat? Oh Simona Yes, I saw you flash your mic, my dear. Go ahead.

Simona:

So first of all, happy anniversary Michael. This is I think a big deal to have celebrate one year of a podcast and I also would like to, you know, to thank you on behalf of all foodies. Everywhere and the food community industry and every every part of it because I think as much as chefs are celebrated and there are shows and all of that, but I don't think anyone cares so much about the lives of the people who are you know, so passionate about food and all of the journey, all of the little things that went into making them who they are. And I feel that capturing that and doing it in a respectful, humorous and artistic way is really, really a gift. So thank you. That's pretty much all they're wanting to come up and say.

Michael Dugan:

Simona thanks for all your contribution!

Simona:

I wish you so much luck on keeping the podcast going for like as long as possibly can.

Michael Dugan:

Simona we share something really special it's a passion for seafood because when I hear you talk about so on our episode, we're gonna explode with passion!

Simona:

I am so looking forward to that today. Just today. I have made a shark fish curry inspired fish stew and a chili and black pepper. I know. Michelle I'm trying I'm trying to like grow up and grow a pair and get more adventurous and make Chef Mimi proud of me.

Michelle Gill:

Maybe a little spicy. Maybe

Simona:

It's a chilly, black pepper. Crab, like Asian style crab. I don't know what to call it. It's just young deliciousness. Saucy news. Thank you. I can share that happy seafoodness love with you guys. Thank you.

Michelle Gill:

Oh, and Adam in the chat. You are so right when Simona talks food. The drooling starts Yes, very much so. And in fact, all the rooms and food is religion. I never I don't there's never a room where I'm like, Oh, I don't feel hungry today. No, I always I'm like, I need to go cook something now. Because because I'm hungry and I've just all the different recipes. And you know, there's just there's something about food that really draws people together. When we break bread, it's it's very difficult to break heads at the same time. I think so. So it's wonderful. Michael, I know that we're about 15 minutes out and I have I have a quick question. What was your most memorable podcast episode?

Michael Dugan:

Okay, so this is really really tough. memorable, I would say with my wife and stay hungry because it was really her first. And doing that was very challenging because I usually do episodes through a tool called Zen caster over the internet, but because we're both in the same place that made it a little bit more challenging, and also the passion and the energy between us to get it right. That perfectionist kind of took over on both of us. But it turned out to be an amazing episode. This one of them but I love them all. I listened to every single one of them probably for editing purposes, maybe five or six times but I still circle back and listen to him. But I'll highlight a couple really quick. So when we launched we launched with three episodes, when one of the first ones was my wife and then Clara from Castillo restaurant. Which is a Spanish tapas restaurant. Then I had a connection through my wife with this restaurant called La Spiga, which is one of the top Italian restaurants in Seattle, Washington where we live. And this was a love story between the executive chef, Sabrina Tinsley, and the general manager. Pietro Bourgessi. And they are just amazing, passionate Italians. And they met in Salzburg, Austria, and they fell in love and eventually ended up in Italy and at that points to bring us studied under the grandmas or the Nanos, in Italy. And then they brought all this passion and energy to Seattle and open restaurant. And that story is really special. Chef Tracy was the next one. And Chef Tracy is from Pike Place Market, which is a very famous place in Seattle where they throw fish and they're known throughout the world. People come to Seattle just to watch a fishmonger through fish. But chef Tracy would give tours of the Pike Place Market and collect the food from the vendors and then go into her kitchen and teach classes based on these food tours. But because of the pandemic she had to shut down so she also had a nonprofit called various neighborhoods and nurse neighborhoods. She put all her energy into that during the pandemic and found over 60,000 people in need. And it had these amazing volunteers that she talked about on the show it was all about her volunteers.

Michelle Gill:

60,000 people in that is amazing. I'm gonna definitely have to listen to that episode on there and I know chef really has something that she wants to say. My dear Chef Mimi are you ready to speak?

Chef Mimi:

Of course I can't leave this room without seeing my congrats and a little bit about Michael. I agree with Michelle when she uses that. clubhouse is the best platform out there for us to connect with people from around the world. It is amazing in exposing people from all different walks of life to connect around the globe. And some of these connections wouldn't have happened without clubhouse. I mean it just allows us better accessibility to people whose have may not cross yours. Otherwise, right? But this doesn't mean that we would connect with everyone that we meet, right swap house gives you accessibility and it's up to the individuals to connect with each other. And the thing about Michael that shines so bright, is that you know he just draws you from the get go because of who he is. Michael, you are one of them was genuine, generous, kind, compelling people. Matthew story is amazing. And I think it could really teach a class about how to make better connection with people. Because you know, I've seen a lot of people going around clubhouse and just sell so sell themselves. And that's not how you connect with people. Just tell your story and be real and I also want to get dumplings to carry. Okay, I gotta explain you instead of giving flowers. I'd like to give people dumplings. And I think Kerry, first of all, so nice to meet you here. And I love your bio. It says that the data tells you what's happening, but the stories tell you why it matters. And my goal is the walking example of how to connect with people the right way by telling your story telling you why and that's why we connected right away. And I wish that everybody on clubhouse knows the secret. And I want to congratulate you Michael and I know that because of who you are, no matter where you go, what you do, you're bound to succeed. You're bound to find many fans. Like in all of us here. And lastly, I want to second what Michelle said that Carrie deserves a lot of credit for your success because behind every successful husband is a very understanding wife and vice versa. So congrats to both of you. It takes a lot of support from you know your partner Food is Religion we love and admire you so much.

Michael Dugan:

I am so honored and you know to be part of this Food is Religion and I struggle because I'm so busy at work that I want to attend a lot more of the rooms because you set a precedent where people come and they can be themselves and they can they can open up this just like the podcast. It's the same thing they feel relaxed if you're comfortable. All of the moderators are amazing, because you connect it to them. And it's I just wish there was a way for people to understand how amazing it is but if you come to put his religion and join one of the rooms and get involved in the conversations, the moderators will help you overcome your fears because they will help you feel comfortable. What just like the podcast where you're in their living room, you know, and you're having a cup of coffee and an appetizer. It's really feels like that Food is Religion. And Chef Mimi, you set that and now we're over 6.3k members, maybe even 6.4k At this point, which I just think is absolutely incredible. And for me, my podcast grew I'm gonna I'm gonna get emotional but this podcast grew from, I would say five, five countries to over 27 countries because of her just because of the people listening and people and connected to indirectly and I'm forever grateful for that.

Michelle Gill:

Oh, that's so wonderful. I mean, this is what clubhouse is about. This is what social audio is about is about connections. It's about people it's about being heart centered. I just I just love it. And of course I really loved foodist religion club because I have met so many just amazing people in this club. So thank you Chef Mimi for for creating this. I did want to give her Hiromi and Chef Abby a minute to come off mute if they are available and to give their shares and their congratulations.

Hiromi:

I would I be able to say my congratulations to Michael. Yes.

Michelle Gill:

And you missed his shout out to you earlier he popped out of the room but he was giving you some not flowers but dumplings. That's what we're saying today.

Hiromi:

Oh, I loved him when Michael is I met him in one of my tick tock rooms and we talk about this and he is one of the kindest people you can tell by the way he speaks and just what like Victoria says like I can see the way he like brings out the warmth and energy and love from everybody and I just think he's so amazing him and his wife and I'm so blessed to know Michael here on this app. And I just want to say congratulations and I know this might sound corny, but you deserve all the success just because of the kindness and heart that you give to everybody. So congratulations, Michael.

Michael Dugan:

Thank you Hiromi. Thank you everyone.

Chef Abbey:

I apologize if it's really loud in the background im at work and there's a bunch of stuff going on. But I do just want to say congratulations, Michael, you have been one of like the best mentors that I've had and I'm so thankful from you know, being on the phone with me at 10 o'clock at night going over interview tactics and no good ideas for the job that I'm at now. To which you know from the advice I took from you I'm like succeeding at it. So I have so much to thank for you. And you know, I continue to look up to you and so I'm so proud of you for making it this far and clubhouse and with your podcasts

Michael Dugan:

Thank you chef Abbey and just so you know, your episodes gonna be coming out in two weeks. On Saturday at 1pm. We're just really excited about that. It's such an amazing story, and I can't wait to share it with the world.

Chef Abbey:

I'm so excited that I can't wait. As we're

Michael Dugan:

wrapping up. I really want to thank Michelle because, for me it was a very humble thing to think about this. I asked her if she would be the host and I was so honored when she said yes, I feel really honored to know you, Michelle, and you know, we hosted a cooking class together for months and I looked forward to every Saturday with you and you are an amazing moderator. And I am so grateful for your friendship and for your help.

Michelle Gill:

Thank you and you know, before we have to pop off, I want to ask you since you're gonna stick around for a little while to tell us what the future holds for voice for chefs podcast and what what you're most looking forward to in the next for the next six months.

Michael Dugan:

I dream about getting a sponsor because the costs have really gone up and you know I I have a few fixed costs and some technology costs but they've kind of raised them. That's one thing because then they can continue with what's her chef's My dream is to continue at least for a second year, maybe a third year, because it's really growing now, what I discovered after interviewing several chefs and a huge shout out to Jeff Jensen because with best serve podcasts he's done over 400 episodes I think now and he's like a mentor to me even though I don't talk to him that often I listened to him. I follow them. And when Seth Mimi connected me to him, it was epic. It was absolutely epic. And what it did for me was it broke down all the barriers. I don't feel like there's anyone out of reach anymore. You know, my dream is to interview Tom Douglas. I'm going for it. He's an icon in Seattle, Jose Andrea, what he's doing with the world. I would love to interview him. You know, there's a lot of chefs like that, but I would love to interview but also for me, it's about the story. It's about a compelling story of someone's giving back to the community. I want to have him on the show. And so for me what's ahead is keeping creating these beautiful, impactful stories that inspire people in the hospitality community to interview chefs around the world. But again, celebrity chefs and chefs that have a compelling impactful story.

Andy LoRusso:

Cia Michael...I'll tell you what, it's no words can express the connection and friendship that I felt when you first connect with me and contact me regarding an interview and and of course you and your wife spend time in Italy. I mean, come on. Yeah, I mean really got married. Yeah, well, this is I mean, this is real special. I mean, I was just listening to Bocelli and one of my favorite mezzo sopranos super chatty Lea Bartoli, and my eyes were tearing, and I saw the email come in, I said, Oh, God, I gotta go on this particular clubhouse event, and celebrate Michael, and all he's done for the community to shift community and just connecting people. It's all about connection. It's all about relationships. I don't care what kind of food you cook. I don't care where you come from a color your skin. When you sit down at the table, everybody has family. And that's my that's my idea of a real connection with people. And of course with the music. It's it's all part and parcel of what I do. But Michael, thank you so much for having this one year anniversary. And as long as you want to go I know God will provide a path to follow, and it's going to be filled with all good treats, tips, and other people that you want to connect with all over the world because you've already established your your thumbprint so to speak with you and Carrie, she's your your your rock, I'm sure wish you happy, healthy times. And whatever you decide to do in your life. Good buddy. I'll be up there someday having a lobster lobster roll with you guys.

Michael Dugan:

We really hope you come visit Seattle and we've been talking about it you know as as just start traveling. You know you've been a guest on the show and I was so honored. Can you tell us a little bit about your background? I understand you are epic recording artist and you combine cooking and singing. You've traveled all over the world as a celebrity chef. Can you share a little bit about that?

Andy LoRusso:

I'm done in Virginia now. That was sponsored to come down here because my new pasta sauces are going bananas. They're really selling very well in the Renton. They're in some new heat neat meals and shortcut meals now and I'm really excited about it. But you know, one of the things that I tell people is you got to follow your passion. My passion has always been entertaining. It's been my personality out there in the world that's making things happen. You know, along with the gifts of God and that has been given me my talents and skills and finding finding my path you know, just like you, you're developing your path with the voice4chefs is finding my path finding something that I can really latch on to and you know music just oh my gosh, it just opens my heart it opens people's hearts and you know, when I sing I want to sing to the heart of people and have them open their hearts and of course with food, combining the both in the career and having the professional skills that I have had over the last 30 years and still learning and still developing. It's been a real joy ride for me. There have been some curves in the road and some bumps, but I've learned from them. I have allowed myself to learn from different situations. And I keep meeting people like yourself and different people in the industry that are tremendous, tremendous supporters. So yeah, that's it's just following your path. Giving out your passion to the world. And and really, you know, was was chef me, me and the whole gang. Keep this particular room going, which was really great. And I really appreciate all the chefs, and all the food lovers and all the music lovers that come on board for sure. Thank you, Michael.

Michael Dugan:

And thank you, Andy, and if you haven't checked out his episode, it's really amazing. It's a two part series and really incredible stories there. He sings at the end. So you know the voice for chefs link is right up there. I would say check it out. And Andy. My mom is here with my sister. And she's KitKat my sister and Carrie. Can you honor us with a song and everyone hear.

Andy LoRusso:

Volaré, oh-oh Cantaré, oh-oh-oh-oh Nel blu dipinto di blu Felice di stare lassù. Under my happy hearts sings Your love has given me wings. Now blue. deep into the blue .

Michael Dugan:

Wow oh my god that was that was amazing. Just on the spot on the cast. You know and Andy. He's toured all over the world. He played at the Isle of Wight Festival. He met sting. That whole story is on this episode. Oh, I just love that connection. To food and singing your whole story about how you have traveled all over the world, bringing joy to people, you know, and tell us really quick I'm curious about this. What is the largest audience you've ever performed?

Unknown:

Well, it was probably a Isle of Wight Festival. With Sting and The Police. They had they had actually in front of their stage. 50,000 I was on I was on another stage. You know, they probably had about 3000 people. But you know, it was all the interconnection of the Isle of Wight Festival was just a real unbelievable adventure for me too and meeting shifts that who work on the Isle of Wight Festival and also work in London, in that whole area was just really outstanding, and seeing their techniques and learning their crafts. And of course staying in London, but you know, that was one of the one of the highlights of, of my career of being called to do two shows there with all the UK people and be the only singing chef on this this legendary Isle of Wight which is in the middle of the south of the whole England. And to get there by a ferry we took a ferry over there my agent and his lovely wife accompany me we stayed in a sort of bedroom breakfast that was an old monastery that was owned by a family and they had a garden outside and my first thing was breakfast. And it was a real real eye opener. In other cultures, learning about their culture and of course meeting the people in the UK and visiting some of the beautiful, historical monuments out there. Not only at the Isle of Wight but also in London. I think that was one of the highlights of my singing chef career to be the very first singing chef. And basically what was a rock festival. Wow, it was really cool. Who would ever think of that? You know? Thanks for mentioning that Michael.

Michael Dugan:

The other thing me too is that, I mean, you performed on the Donnie and Marie show, you know and I grew up many of us grew up listening to Donnie and Marie I still can't get over that and you have that special connection.

Unknown:

They're still wonderful people. They're still working they they're entertainers from the coming out of the room and singing and you know, you work with true true entertainers. You know, whatever is going to happen. It's going to be it's going to be really great.

Michael Dugan:

Thanks so much, Andy. So Kathleen. I know mom's sitting with you and you want to bring mom on real quick.

Mom Dugan:

I think having a chef in the family is better than having a doctor. Oh, yeah. You were so good in the kitchen when you were at home. All that experience you had with different chefs. Every every single chef that you ran across you. You ask them to show you how do you do that? And they were so happy to show you and then you'd experiment in our kitchen at home.

Michael Dugan:

Well, I'm really glad that you both joined. And I want to thank everyone who's joined and for all your support before we wrap up. Remember you can also donate to the show and help keep it going. There's an orange donate button right at the top of the website