EP 100: PartI: Chef Adi's Three Michelin Star Internship Experience at Boury

Host Michael Dugan: 0:52

Today we're joined by a chef whose passion for cooking has taken him around the world. Originally from India, Adi has trained and worked in kitchens across five countries, embracing every opportunity to learn, grow, and pursue excellence. For Adi, food is more than technique. It's a way to connect with people, cultures, and new perspectives. His journey is driven by curiosity, gratitude, and the belief that there's always more to discover. Please join me in welcoming Chef Adi.

Chef Adi Dherange: 1:27

Whoo. Thank you so much. No, that's a lovely intro. that's a really lovely intro. I didn't expect it so much, but that's really nice. Thank you. Really kind of you.

Co-Host Chef Steven: 1:37

Welcome. Welcome, Chef Adi.

Host Michael Dugan: 1:39

welcome back to the show my awesome co-host, Chef Steven.

Co-Host Chef Steven: 1:43

Thank you. Thank you, Michael.

Host Michael Dugan: 1:44

we just had an amazing dialogue that reached all the way from Seattle, Las Vegas- Oh to India, and it's just incredible. Adi, why don't we start out with tell us where you are right now.

Chef Adi Dherange: 1:58

Okay. So currently, I am in, my own city, my home, which is known as Pune in India, which is one of the most fast-growing, city it is. where people know Mumbai, it's just nearby, Mumbai. And, lovely city. The weather is really getting better now because we just finished with summers and, beautiful rains. And this, the city was actually known for the weather before. Of course, a lot of things have changed, from, from past times, but still, I love it from the heart and, I, I'm happy that I'm back home, for a while.

Co-Host Chef Steven: 2:28

Yeah.

Chef Adi Dherange: 2:28

And, yeah, that's great. I'm working in a nice, beautiful, progressive, restaurant cum cafe, something like that, where, I have seen some higher energies connecting with me because the owners, the people around here, the chefs, have, a purpose. This is what will be one of my most used word in this, today's interview because, I'm all about purpose. I am here for a reason. Yes, chef. and I'll make sure- Love it, chef … love that. And this is what I believe that, I just want to pass on this purpose with, to the young chefs, to friends, to families, and whoever loves, this idea of cooking and bringing people together. So yeah, currently I'm in my home, India.

Host Michael Dugan: 3:05

Do you wanna give a shout-out to where you are? Like, in this

Chef Adi Dherange: 3:09

moment? the place, this place is called Handmade Cafe. Okay. so basically, the name itself, yeah, the name itself, tells handmade. and we are at most, we are putting all our, life. And so all the owners, the chefs, and everyone who's working here, the barista, in, in creating, plates and creating dishes and creating drinks. the coffee is really great, by the way. So something, to highlight, yeah, of course, that is focused on handmade. And we are trying our best to just put everything handmade on the menu. there are a few things, of course, we need to just, for the higher quality we need to stick to. And, yeah, as soon as I've joined here, I can sense that these people are not someone who can just stick with consistency. Definitely consistency is one of the, uppermost, quality that a restaurant, a cafe or any kind of food chain needs. But there comes creativity that brings up the place. So this place has got my heart since day one because, we are doing constant R&D. We are always thinking what we can do better. We are always, taking good feedbacks from the guests. And I am a person who cannot just stay with one cuisine and one menu for- Got it … more than two months, I think. Yeah. so I- Got it … believe that this is the right place for me. We are doing like, we are bringing up a monsoon menu. We are bringing a specific menu for bakes. We are m- bringing, a lot of changes and new menus. So lot of things going on. I'm really excited. And- It's your playground the best part about- Yeah. Exactly. it's my playground. And I believe, these people already know me well because they have seen me, trying so many stuff already in this- Oh, I love it, man… these two, three months. That is beautiful. Yeah. and they're liking it. no one stops, no one tells me that, "We need to pare down a little bit," and this and that. just bring good things and, train the staff what you have learned. The owners, honestly, the owners are so open-minded. And this is what I believe, makes the biggest difference. I worked with quite a few owners around the world and in India, and we definitely need owners with open mind. A lot of open mind because- Yeah… yeah, this is what, brings the employees' creativity and the- Yeah … hard work comes in. It highlights more, I believe. But yeah, lovely place. you can see, man, I'm still at h- I'm still not home. I'm still here.

Host Michael Dugan: 5:14

I know. You stayed up late- And I love this place … for us after work, and you- here you are interviewing so we could get the time to work

Co-Host Chef Steven: 5:21

you so much … just sounds like such a journey with the employees and also with your clients. Like they-… they get to follow the whole journey that, you're creating. Yeah. You're evolving. They're following the story. They're following… It's, it's, it just sounds like a very good community, venue to us.

Chef Adi Dherange: 5:38

Honestly, this is what I believe I've seen from these few months that a lot of repeat guest. this is one of the best part for the restaurants. The people who come- For sure … again and again, it's the biggest good sign. And now that whenever people who know me, who have come here quite a lot of times, when they come, we just feel like, "Hi buddy. How are you doing? All good?" Yeah."Yeah, man." It's like family."How is everything?" Yeah. That's so awesome. Exactly. It's like family. Yeah. And they sometimes ask about my journey. I ask about theirs. Yeah. I ask about, just random things going on around. Yeah. And it's really nice. it's really nice connection what's going on here.

Host Michael Dugan: 6:11

Adi, I just feel- That's beautiful… this energy from you that is indescribable for our listeners. it's so honest and true, and Steven has that same thing in him. I feel it I

Chef Adi Dherange: 6:21

can feel that. Yeah.

Host Michael Dugan: 6:22

I

Chef Adi Dherange: 6:22

can feel that definitely.

Host Michael Dugan: 6:23

my story, my backstory, I spent 10 years in the restaurant business, and I wanted to be a chef, but I failed. I never made it to be a chef. And I went to cooking school. I got a four-year degree, bachelor's, hotel restaurant. And I went to Napa Valley to work under this trainer- Oh … for this 24/7-… kinda upscale… It wasn't fine dining. It wasn't Michelin. It was like an upscale, coffee shop that served prime rib- and seafood and all kinds of things. you had to work 24/7.

So I started at 3: 6:54

00-… and ended at 6:00 AM. So it was like-

Co-Host Chef Steven: 6:58

Whoa… Host Michael Dugan: six days a And then one day, there was a drive-by shooting, and there was a gang member- Wow … a 16-year-old kid in Napa Valley that was shot at his ex-girlfriend, who was a waitress. And I'm just, it… I still think about it. And I had to handle that whole situation at night. And I went down, and I mentally broke down. I cried. I said, "I don't wanna do this anymore." Three weeks later, I left the business. And I look back every day and miss the people. I miss the energy and the honesty of the community. So that's where Voice4Chefs came about, was this healing, and this wanting to honor chefs and to connect with chefs. So I feel like I'm a chef talking to both of you, but I'm not. I'm making a confession. Oh. I'm not truly a chef- Yeah, once a chef- … but my heart is there,

Chef Adi Dherange: 7:48

The heart is there. And once a chef, always a chef. Am I right, Steven?

Host Michael Dugan: 7:52

yes,

Chef Adi Dherange: 7:52

sir. Yes, sir.

Host Michael Dugan: 7:52

what both of you have done is truly amazing. and that's what this is all about, is honoring the craft and honoring, the giving that you do every day, and your passion for it is tremendous. True. So I had to share that with you because, I know the sacrifice. I know what that means.

Co-Host Chef Steven: 8:11

Exactly.

Host Michael Dugan: 8:12

The weekends, the holidays, the things that you miss because you're giving back. Exactly. Yeah. and people need to understand that that- It needs to be honored. I will walk into a restaurant- and say, "I wanna talk to the chef," just to thank them. And tip them big- Yes, thank them. That's so kind … and be like, what you're doing is incredible." And, as we're pausing here, I have to give a shout-out to somebody very special that I'm gonna send this episode to her. Linda Pierce was traveling on a cruise ship to Croatia, and went to your restaurant- Oh … and said, "You should talk to Adi." Oh. And Linda Pierce, you may not remember her, but you came out and she was just blown away, and she has been a follower of the podcast for a long time. And I'm gonna send this- to her and thank her. So Linda, thank you so much- Wow … for connecting us around the world. Oh, what

Co-Host Chef Steven: 9:01

a story.

Chef Adi Dherange: 9:01

the connection. Yeah. Yeah, Steven. I, I remember this. Yeah. No, I remember this.

Host Michael Dugan: 9:06

Yeah.

Chef Adi Dherange: 9:06

She's the one who told me that there's one of my friend, s- called Michael, and- Has a podcast, yeah … it was one of the biggest… Oh, he has a podcast. And, you need to connect with him. And, it was a normal day, it was a busy night. I'm just coming to the, touching every tables and asking about their meals and everything.

Host Michael Dugan: 10:17

Right.

Chef Adi Dherange: 10:17

But she just started. She was just like, "Okay, the food was great and every- but you need to connect to this person-

Host Michael Dugan: 10:23

Yeah

Chef Adi Dherange: 10:23

who has- Wow … who has a voice, who

Host Michael Dugan: 10:26

has a voice for chefs." And Steven didn't know this. He didn't know this. Yeah. He's… I could see it in his face. First time. Yeah. Really? Yeah. It's- Yeah, which is really cool … this,

Co-Host Chef Steven: 10:31

this is magical. very magical.

Host Michael Dugan: 10:32

I know. That's the thing, the connections- Podcast is magical … that happen here. There's another person- I remember that … I want both of you to connect with, and that's Gunawan Wu, he's-… an international pastry judge. He's also studied culinary on both pastry and the cooking side. And his passion for hospitality is just like yours.

Co-Host Chef Steven: 10:49

Yeah.

Host Michael Dugan: 10:50

He's in Batam, Indonesia. Okay. And I'll give a shout-out to him. He is an entrepreneur. He's opened two restaurants called Cafe Gazo's. He's been on the show twice, and he's a dear friend from all the way across the water. But that's what this is all about.

Chef Adi Dherange: 11:04

Wow. This is all about connecting with the people who- Oh, yeah … share, who share the same passion. That's really nice… Host Michael Dugan: so let's I know everybody wants to know more- about you. anything you wanna interject real quick, Steven, before-

Co-Host Chef Steven: 11:16

yeah. Okay. I actually, I was very interested when I saw, Chef Adi's profile. And I just have… First, first question I had in mind is-

Chef Adi Dherange: 11:25

Yes, go

Co-Host Chef Steven: 11:25

on instead of, asking when you start cooking, I'm really interested in if there was a specific moment that you feel like,"Oh, cooking was not a career choice, it's my identity."

Chef Adi Dherange: 11:38

Oh, that's a really nice question, honestly. That's a good question.

Co-Host Chef Steven: 11:41

Yeah.

Host Michael Dugan: 11:42

Oh,

Chef Adi Dherange: 11:42

man. Oh, that's really a good question. whenever I've been asked about this, when you got into this thing-… the passion, the love for food, and everything, believe me not, during… when I was 13, 14, I didn't even realize that this- will be my whole life. That was not the time. But it happens, There, there are a few things that just happens, and then you realize that, oh, shit, you're-… you're already hooked to this, and you feel that. And this what, this is what happened. Yeah. I don't ac- exactly remember the moment, but I remember one incident where, there was just a family discussion where, they were appreciating my cooking skills when I was 13 or 14, and they were like- "This guy cooks, and he this and that." And then suddenly, the topic came out of somewhere about career,"What are you planning?" And there was one of our relative. And believe me not- the proudness that came into me that I wanna be a chef.

Host Michael Dugan: 12:33

I love

Chef Adi Dherange: 12:34

it. I didn't have any backbone about that, how I'm gonna be a chef, where I'm gonna go, what I'm gonna do. I had nothing, no idea about that, and what it's needed. And I was like, "I wanna be a chef." Okay. And they didn't know exactly what a chef means. And I still believe that conversation exchange where I was considering myself a chef already. a cook already. A chef is a big word, honestly. A cook already. And I felt that night, or I don't know, even the next day I was talking to my mom and I was like, "Mom, I really feel I should be a chef." "Yesterday night I felt really good when I was talking about being a chef or being a cook and working in restaurants," or whatever it is. But she was like, "Are you sure?" "Do you feel that it's something temporary?" I was like, "I don't know. Let's see." And the rest is history. The rest is history. Yeah. I never looked back. I never looked back, honestly. That's

Host Michael Dugan: 13:20

amazing,

Chef Adi Dherange: 13:20

Adi. Also, there… sorry to interrupt, but- You're good … but there was one small incident. I'll be very short. There was one of our, instructor who, in our college, who loved, my performance in an event where I was, in the front house, introduction and talking to the guests. And- Yeah … I love to talk to new people. I love to connect with people. I know.

Host Michael Dugan: 13:38

I can tell.

Chef Adi Dherange: 13:41

Yeah. I have this thing that I… why not? this is the only life you've got. Why- Yeah … why don't you connect with people? and he saw that night and he was like, "You should just, switch your," Because we had a specialization, and I had already chose my specialization to cooking and the kitchen. And he told, "You should be in the front office, and we can do a lot of things together." Yeah. And, "You can be this, you can be that." And I don't know why. he was a friendly, instructor. So he- I was very pretty chill with him, but I don't know why I said that, but I will stick to it. I just said him that, "I'll probably die in the kitchen." I don't know. it was, it was-

Host Michael Dugan: 14:14

Steven… Chef Adi Dherange: just- That word- Yeah … is in the last episode. Yeah, that- With Christophe. Really? Sorry to interrupt, Adi. Yeah. Oh, my gosh. You have to listen to it. no. Man. Oh. He's like- Yeah, my old

Co-Host Chef Steven: 14:23

boss, he said the same thing.

Host Michael Dugan: 14:25

Yeah. Do you remember exactly what he said at all? Could you paraphrase it?

Co-Host Chef Steven: 14:30

yeah. it was about, the same… I wouldn't say the same question, but he said- Yeah … when he found out he was gonna be a chef, there was no looking back. There was no doubt- in any way that he was gonna change careers- Yep from a very young age. The first s- the first, time he stepped in the kitchen, he's "This is it."

Chef Adi Dherange: 14:48

This is it. this is it. Yeah. I- Yeah I still thank my life, I still thanks, I still thank this passion because- Yeah … half of my life problems, believe me or not, more than half-… of my life problems are just solved because of that, because I know what I'm gonna- Yes do my whole life. That's nice. Nice. Nice. Yeah. a lot of people are still… I don't mind. It's never too late. It's never, ever too late. But then once you figure out what you're gonna do your, in your life, your whole life is driven by that, that direction.

Co-Host Chef Steven: 15:16

Yeah.

Host Michael Dugan: 15:16

Right.

Chef Adi Dherange: 15:16

Of course you can change it. Yeah. Of course you can remold it to something different, but life's easier. Life's very easier. Nice.

Co-Host Chef Steven: 15:23

Nice, nice.

Host Michael Dugan: 15:24

That's well said. But the thing that Christophe said was very similar about, he was planning on retiring, right? So he-… is a financial planner, and- I believe he mentored Steven a little bit about that- Yeah … 'cause I remember you called back to that, and it was very special. But what he said jokingly-… is that most chefs talk about dying in the kitchen. they literally, that's what they wanna do-… till they die. And they have this saying- Right in France about 12 o'clock, 12-… midnight. It's when you die- Midnight … in the kitchen.

Chef Adi Dherange: 15:55

and-

Host Michael Dugan: 15:56

And it just was… It brought back this memory that I just connected with, 'cause I did the editing- Great … of the episode, and over I was look- listening to him like, "Oh my gosh,"

Chef Adi Dherange: 16:05

The connection. The connection. Yeah.

Host Michael Dugan: 16:07

Yeah. Yeah. Exactly. So it's super important that you're investing ahead of time, right? and living pay to, paycheck to paycheck, a lot of chefs do that, but if you can set aside a little bit of money, that's what his message was. So powerful. So you don't die in the kitchen. So you live your life. So you travel, so you do all these things, And that really resonated with me. It was very powerful. And I know Steven was talking about before we even interviewed, and I was just- Yeah … blown away by his advice to everyone. So anyway, jokingly- is the dying in the kitchen piece. Yeah. But there's a powerful message. Yeah, exactly. Yeah. In chase. Yeah. Very powerful message. Got it. Got it. Okay. So let's pivot now. So when you were growing up, I remember you sharing-… that you used to watch cooking shows as a child in India. Yes. And it captured- Yes your imagination. It made you dream of becoming a chef. Can you tell us a little bit what that was like? Do you even remember?

Chef Adi Dherange: 17:04

yeah, definitely. I remember the chefs. fortunately, I have worked with two of the celebrity chefs that I used to-

Host Michael Dugan: 17:09

Wow… Chef Adi Dherange: So y- you can call it an achievement. And he, that- Wow … that chef was so i- impressed by my work. And I went… End of the event, I went to him and I was like,"Chef, believe me not, I used to watch you, and today-"… "I'm standing here." it was a really nice achievement. So I do remember a lot of incidents where I've been just watching the cooking shows. it's nothing related, I'm not watching for, to get something out of it. Yeah. It was just, Yeah. Yeah, something, some things you don't do to get something out of it. Yeah. You just do it. So this is what I saw in myself, that I'm loving this. there were repeat telecasts. There were things that I didn't even know about. But I was just watching. And my mom's questioning, my, my father's questioning."Why are you watching these cooking shows?" That's what led me to my home kitchen. That, okay, if they can do it on the TV, and probably they are… There are thousands of recipes, home recipes, you can try at home. And this is where I turned to my kitchen and I started doing stuff. Of course, one of the thing that my mom, bashed me for is the mess that I made. And of course- … like all the kids, that you just turn around the kitchen. You want this, you want that. And then who's cleaning? Of course your mom. But of course, by time I realized,… cooking techniques, recipes, and sauces comes way later. The first and the foremost thing comes is the cleaning and organization. Okay.

Chef Adi Dherange: 18:27

And believe me not- hands to the God. My life has changed after getting attached, after knowing the importance of cleaning and organization. So this, Chef Stephen can really relate to it that-

Co-Host Chef Steven: 18:38

Yeah… Chef Adi Dherange: after, things… I m- I'm not, even my chefs, when I came here recently I, I was trying to take briefings every day. I just told them, "I don't expect anything except these two things. You just work clean, and you organize yourself. Half of the things you're already sorted. I don't even need to look at you." So- Yeah. Yeah … they are doing a great job, and they're loving it. That's very true. they love it. Yeah. They're loving the transition actually. Wow. They're just loving the fact that, life's becoming easier, Yeah than before. Yeah. Because they are just working clean and organized. So yeah, this is what I, sometimes I pivot from the direction. Sorry. But, yeah- Pivot … I believe that watching a lot,

Host Michael Dugan: 19:16

That's

Chef Adi Dherange: 19:16

what we do … a lot of shows, a lot of- Yeah … a lot of things. That's what we do. Exactly.

Host Michael Dugan: 19:20

Yeah.

Chef Adi Dherange: 19:20

One thing, I had in my mind that I wanted to share- to everyone who is young,… who's been in the industry. Sometimes it's not feasible enough for a lot of chefs, or a lot of, personalities to just grab something expensive and try something out, what you have watched on the YouTube or watched, what you watched on the television. of course, I had, I- it was not that feasible to just grab a big filet of salmon and just filet at home or practice. It's not possible sometimes. You- you're young, you're, broke or whatever it is.

Host Michael Dugan: 19:48

Yeah.

Chef Adi Dherange: 19:49

And that's where the muscle memory comes in. So believe it or not, I trained my muscle memory so strong about a lot of things by just watching. Okay. And then I used to tell myself that whenever I get a chance, be it, in my college, be it in my, some internship restaurant or hotel, that muscle memory should strike immediately. Wow. Once I see a fish in front of me. I have been watching filleting fish videos, of course, it's so satisfying-

Co-Host Chef Steven: 20:17

Yeah

Chef Adi Dherange: 20:17

thousands of times. Yeah. And I can watch them on repeat. It is satisfying You can see the detail, the hard work, and the years of practice that goes in to do that. So this one thing I've been practicing, and I, tell all the chefs that watch again and watch again. Train your muscle memory that your hand, your right hand, your left hand, your eyes- Wow should just move. Brilliant. It's your mind and your body. Brilliant. watching has… yes, Steven.

Co-Host Chef Steven: 20:42

Steven. No, I said I'm loving it. It's like- Me too … Mr. Miyagi of, cooking. And then you- Yeah you look, and then you imagine yourself doing stuff.

Chef Adi Dherange: 20:52

The way I got indulged in this process of watching thousand, a hundred and thousand times, and then getting on this action and getting a chance to do it. Yeah. And people are watching like- Yeah … "How long have you been doing this?" And probably this is my third or fourth time. The person is surprised, and I'm happy that I watched this thing being done a thousand of time. Yeah. And this is what is helping me.

Co-Host Chef Steven: 21:15

Yeah.

Chef Adi Dherange: 21:15

So yeah, your mind is way much stronger than what you believe. you don't need… Of course you need a lot of practice. Of course you need hands-on experience. Yeah. But of course it's not possible for everyone. So just go ahead. You have a internet, you have AI. I just suggest everyone watch and watch, that details that you need, that pin bone that, a lot of things that matter- Yeah that can just change your life,

Host Michael Dugan: 21:36

Wow.

Co-Host Chef Steven: 21:38

I liked how he pivoted because- Yeah. I, at first, I can really relate to-… working clean because I've, when I first started at the Mandalay Bay, I managed a Asian restaurant as well. And- Yeah … a lot of cooks, they have a tons of experience cooking. But they just haven't trained at a level that they work very organized and clean. And as a young management role, when I tell them to clean, of course they'll think, "Oh, what does he know, right?" And then-… he just want to boss us around because he's the boss now-… and stuff like that. I just started cleaning for them and organize to, to show them I actually care. Wow. I'm not- I've never

Host Michael Dugan: 22:12

seen a chef do that, ever.

Co-Host Chef Steven: 22:13

And then actually- Yeah they'll change because they think,"Oh, he really cares about it. He doesn't, he's not scolding at us-" just to prove that he's the boss. Using it for power. Yeah. yeah. Yeah. yeah. and I can- Yeah, that's really cool … I can really relate to, to, to that. and it's very good that Chef Adi is building a culture. and I read management books sometimes-… and I feel a lot of leaders, they talk about the three A's, right? Attitude, action, and atmosphere. And, changing the culture actually changes the atmosphere. and as-… a management role, the atmosphere is the only one you can control, because you cannot control someone's attitude and action. But if you change-… the atmosphere, people will change their attitude. This

Chef Adi Dherange: 22:50

is so right. And attitude- This is so right… Co-Host Chef Steven:

Host Michael Dugan: 22:53

yeah.

Co-Host Chef Steven: 22:54

Yeah.

Chef Adi Dherange: 22:55

he said one of the most strongest line, attitude will change the actions.

Co-Host Chef Steven: 22:58

Yeah.

Chef Adi Dherange: 22:58

That, that's really powerful line, because I've seen these chefs coming back to me, and I have kept a nice, conversation going, atmosphere in the kitchen that they are very open to, to talk about. And they actually tell me that,"Chef, we have seen you brooming the floor, and, this and that. We really-" That's awesome… we really love the feeling that, and it makes us- it makes us feel do that. And we don't feel shy. we definitely should not feel shy. we are cooks, we are chefs. this is our job. Yeah. You are leading the kitchen. And when they come to me and they tell me, "How, h- how do you, why do you do that?" Or, just a silly question, but I just tell them, "This is what I've seen. This is what I do, and this is what I'll pass on." I've seen big, bigger than, life achievement chefs- picking up the garbage bag and cleaning the broom- and taking all the efforts, taking all the efforts that a commis should. And then commis will have only one feeling in my- in their mind that, "If he can, then why can't I?" Yeah."I should do that. It's my job." Yeah.

Host Michael Dugan: 23:54

sorry to interrupt, but for listeners, explain what a commis is so people understand.'Cause some that listen are not chefs. They're not on that path. They're just- Got it … excited to hear you and hear your story.

Chef Adi Dherange: 24:05

Got it. So commis are someone who just have really started their journey in stepping in this industry. Okay. So there are a lot of, it starts from interns. The interns is the most basic after your culinary school, and a lot of culinary school have a internship program of six months just to introduce the industry to. That is where e- everything starts from. and then it comes the first job, which is called commis. So it starts from commis three, commis two, commis one. Okay. And then goes above. But these commi- these three roles, I should… This is a shout-out message to everyone-… to all the commis- and to all the people who should know the value of commis. I mean-… Chef Stephen will agree to it. Exactly. Even Michael. Michael- Oh, yeah … you will agree to it.

Host Michael Dugan: 24:46

I'm aware.

Chef Adi Dherange: 24:46

These people are the, these people are the backbone of the service. These people- Sure … are the backbone of the kitchen.

Host Michael Dugan: 24:51

For

Chef Adi Dherange: 24:51

sure. I know there's, they are doing the minimal work, but a lot of hundred and, reputations, and they've been doing it for a longer time, and they of course feel frustrated or whatever it is. But if they are not n- they're not gonna do their jobs right, you cannot do anything. You're just gonna be… you're gonna end up your life messed up because commis are, one of the best people. Good commis, well-trained commis, and commis with good attitude will shape your kitchen in very different ways. For sure. that's what I believe.

Host Michael Dugan: 25:21

Well said. and also, as my wife would always say, you can't create experiences without them. These amazing experiences … without. If you don't have that-… you have nothing.

Co-Host Chef Steven: 25:30

Yeah.

Chef Adi Dherange: 25:31

You have nothing. Yeah. Exactly.

Host Michael Dugan: 25:32

Good point.

Chef Adi Dherange: 25:33

That's right. That's right.

Host Michael Dugan: 25:35

So you've worked in different countries. You've worked in Thailand- Yes … Dubai, Croatia, Belgium. And Steven, I can see him lighting up when I'm saying this. I know how he feels about travel and connection.

Co-Host Chef Steven: 25:46

Yeah. I'm super curious. did those international kitchens-… change your cooking you-… more as a person?

Host Michael Dugan: 25:54

Join us in part two as we dive deeper into the journey of Chef Adi, a chef who walked into a three-Michelin-star kitchen not with a title, but as an intern. That humility took him across nine countries before 30, and every kitchen left its mark, not just on his cooking, but on who he is. Chef Adi opens up about how traveling didn't just sharpen his craft, it rebuilt his entire life.