The Wandering Foodudes YouTube Success Story

Michael Dugan: 0:18

Welcome to The Voice4Chefs Podcast. We're just excited that you're joining us in this very special house called Food is religion. We are now 7900 members strong around the world. And we talk about food. We talk about culinary arts, we talked about lots of things around food, but also about culture. Today, I'm really excited to host this talk show. I host it once a month. And then we have this talk show every month on Sundays. We have incredible conversation you are here in the food is religion house. And today I have two very special guests. They are The Wandering Foodudes and they have a YouTube show. And they travel all over the US and sometimes around the world to connect and create amazing experiences around food. So please welcome to our virtual stage poetic and Fisch.

Fisch: 1:13

Well hello, everyone. I'm fish. Very excited to be here. And this is going to be a wonderful discussion.

Poetic: 1:19

Hello im Poetic and the crazy one. What makes you so crazy? I'm a very blunt, very outgoing ADHD kind of person. So I just like to be adventurous and just, you know, be insane sometimes. I love it. I love it. And this for you guys. This is your first experience on clubhouse, I think right? Yes. Cool. You're gonna love it. And welcome. So let's kick it off. Let's get started. Can you share your earliest memory related to food? How, how were you connected to food? Was it as a child? Was it growing up? Go ahead. I shouldn't go first. Some of my earliest memories is my I come from a large family six kids.

Fisch: 2:04

So my dad's, you know, destressor was cooking. And I remember, you know, hanging out in the kitchen and helping him chop veggies and stuff like that. And when I was in the military, I got to go to quite a few different countries and really started enjoying food from different places. What kind of food well, everything from Japanese food. My dad used to make a lot of really good Navajo fried bread that he got from his father. stews. He would always go out of his way to bring home. something new to try. Like one day he made a rattlesnake chili for us.

Michael Dugan: 2:45

Oh my gosh, I've had rattlesnake actually I went to school as as you guys know, I'm from Seattle, and you're from Seattle, but I went to school at Washington State University in Pullman, Washington in eastern Washington. And there was a roommate that I had from Colville Washington, which was kind of a desert area. So he brought rattlesnake and he had it with Italian dressing and teriyaki sauce. So two different kinds, and it's actually pretty good. So that's interesting. Rattlesnake. Okay, what about you Poetic?

Poetic: 3:13

Well, I grew up in a very crazy Hispanic family where, you know, it's I grew up with, like a lot of people in my household. And I remember that my first meal that I actually cooked was when I was eight years old, I was my mom cooking, and I was like, interested. So I made eggs, bacon and toast. That was my first actual intro into cooking. Because I always had so many women in my life, my aunts, my uncles, women and men, aunts, uncles, and everybody cooking. And then from then on, it just became a passion of learning how my mom did it. And my grandmother would always learn, I always loved eating. I was very active person. And then from there, I just went to culinary trade school and then started traveling more and I decided, you know, I just love food like that enough to where it's, you know, passionate and similar. For me.

Michael Dugan: 3:56

I grew up around seafood actually, my dad was in the Coast Guard. So one of the things he would do is bring home lobster, you know, from and I don't know, I don't know whether he coerced it or what happened. But we ended up with lobster and and I got hooked on lobster. And then we spent a lot of time on the ocean in saltwater. So we had clams, mussels, scallops, you name it, you know, as a kid, and I was pretty spoiled in that way. So I got really hooked on seafood. And to this day, I'm a seafood addict. And I think you guys can relate, you know it's a total addiction. But it's a good addiction to have I think.

Poetic: 4:33

Amen. Amen.

Michael Dugan: 4:35

Yeah. So tell us a little bit about how this kind of idea of the wandering food dudes came about and and a little bit about your background so we can kind of shape and understand why why you created the wondering she did.

Poetic: 4:52

This one was pretty fun. Me and Robert. We used to be co workers at a level and we met there we started going out places. And because of that, we're like, you know, we love to we hung out quite a bit, we became good friends. And then next thing you know, he's like, you know, we should record this and make YouTube really just starting around just having fun. So that'd be kind of cool. And then we went to one place hot dog place to start doing it in Seattle. And we were doing it from the phone, but we, you know, we had no clue how to do anything. So we're getting ready to start doing it. We did our first video, which we ended up posting up on our YouTube. And as you can see, it's like, during the pandemic, you know, everything was happening. No haircuts, no nothing. So we were just looking messed up as could be. And so we started doing it. And we did the first video from my cell phone. And it was horrible. It was just, I couldn't relate. Yeah, it was, it was just ridiculous. But it was fun. And then I didn't put it up. And this is where me and him being a duo works. Because like for a full year you didn't put it up Yeah, I was I just wasn't motivated. And then like, and then he's like, bro, he's eight, we're gonna do it, we got to put it up, we got to do it. So now I was like, you know, fine. So January 4, comes along. With 2022, we finally put it up. And we started, let's, let's do this for a legit, you know, thing. And we're like, Fine, let's do it. So we started, you know, we were both working, both making money. So we went out, started doing the videos, we bought a camera started going from there. And then next thing, you know, it just took off. We're like, you know what, let's take this seriously, because it's something that we really want to do. And he's like, I want to do it. And then like, I'm the kind of person that I get a lot of ideas. Because I have ADHD and stuff and OCD. And like, for me, it's like, I have ideas, and I want to do them. And sometimes it's hard for me to complete them. But he's the kind of person that he'll remind me nonstop. So like, I'll have the ideas, we'll have this and he'll like motivate me to make sure we complete those ideas. And that's why we work so well together. Like he pushes me to make sure I complete what I'm thinking. And then I make sure we keep coming up with these weird crazy things. And then so we just it works out beautifully like us together. It's just it's a duo. That was amazing. Wow, that's, that's awesome.

Fisch: 7:02

And how about you fish? Yeah, it just as he was saying, we were hanging out and I was like, oh, like, you know, we eat out anyways, like, let's make these videos, you know, kind of flowed from there. And when whenever one of us would start blogging or feeling down on it was like, Well, you know, the statistics says, it's, you know, I'm gonna take this long and we're doing just fine and just keep working towards it. And you know, whatever ones person has a weakness on the other person usually has a strength like, I do I do paperwork, okay,

Poetic: 7:33

I'm telling you, you guys understand. Like, I'm the quote unquote creative but like without fish doing what he does, right with paperwork, and then also motivating because like Like he said, it's one of those where we you know, if one of us is feeling down, the other one's able to pick you know, help the other one get back up people don't realize pay work is I just can't do it. I don't know how he does it. If it wasn't for him doing the paperwork? I don't think so. Give us a sample of paperwork. Let's talk about paperwork.

Michael Dugan: 7:58

What's what's involved? For you fish, that's all you love?

Fisch: 8:03

Well, so for example, one of our future trips is to the Caribbean. We're still working that all the details out, you know, while poetic, would be calling the restaurants confirm that, hey, can we can we come in and shoot? You know, can we interview some chefs? That kind of stuff? I'll be going, okay. Is a work visa needed? Okay, great. It's not me for this particular reason. But if we do this, it is I would start applying for the visa as if we have a con. You know, when we drew up the contract with our video guy who's sway great guy, I would then take the lawyer's documents, read over it, make sure that we understood, you know, what's all required of us. And then restate that and, you know, more human terms. Got it?

Michael Dugan: 8:54

Wow. Yeah. So there's a lot of behind the scenes stuff that people don't understand or know about, that goes into it. Right, just like for podcasting for me, you know, there's all this other stuff, right.

Poetic: 9:06

People don't realize that there's a lot of, it's really fun. And it's a blessing to be able to do this. Yeah. It's a lot more behind the scenes work. And people realize whether it's podcasting YouTubing, Instagram and stuff. There's just so much more analytical stuff behind it. Like when we first started doing it. I think Robert would cook us like, what, six hours for our first actual video with our videographer. Yeah, and that was like us learning, like how we want to do and he was shy at the time, and I'm the kind of person like, I'm very, very blunt. Like, I'm like, to the point of like, people are like, shocked sometimes. And I'm like, when I first hired him, we went through like 4050 people. And I was like, This is real. Yeah, we went through a lot of people and I was like, Look, this is the deal. We don't have much money. This is you know, how much we're able to pay, you know, for for each video, so on and so forth. And a lot of them you know, when we first started it was very, he was very, very, very underpaid for whatever he's doing. And I told him that like, that's how blunt I am. I'm like, hey, look, I know what they're paying you. But if you believe in us you believe in the dream, what we're doing will get you to that point that you're gonna be getting paid amazingly and able to travel. And he was like, you know, I love your dream. I love what you guys doing. He was willing to work with us. And it's those behind the scenes, things that are like people don't realize like, it's, it's fun, but it's so much work that like, it can eventually drain you and that's the that's why I'm beyond blessed. Because you know, we have him now as our guy plus his girlfriend who you know, she's our photographer slash new videographer. And then of course, we got a fish you're juggling us with the paperwork of life. We're very close team, but like the behind the scenes things is just insane. It's insane.

Michael Dugan: 10:44

Well, you made me think of something else for you guys. So when you get down because it happens for me as a podcaster. I feel energy drained sometimes. How do you get re energized? What do you do?

Fisch: 10:54

Well, that's left fishy. Yeah, well, because fish is the very introvert or extrovert. Remember? I'm the introvert amongst three Latino extroverts. Wow. So I'm an ambivert. I'm an introvert person. I like my quietness, but I like my my crazy, man. That's how we synced up. I felt Yeah, it was so cool. So this is amazing fish for being for being as he is. Tell them what you do to like,

Michael Dugan: 11:25

Yeah, let's hear it.

Fisch: 11:26

So just to use this last trip that we did, we did a series of seven videos in Las Vegas, we were shooting, you know, back to back to back like three or four days in a row. And I got I went you know, I love you guys. You're great. But I don't want to speak to you guys. I'm gonna let Ruben hide. Okay, but between you know, video shoots, a lot of times I like to play Warhammer 40,000. So they get a plastic little dollies push around the map, roll some dice, and see who ends up winning. So I do that a lot. I read a lot of books. So I have a fondness for dime novels. So Kindle Unlimited is kind of my bane of my existence, both positive and negatives. So buy those those cheap one $2 books and read through it to see you know how, how young authors are starting to shape their their styles.

Michael Dugan: 12:25

Oh, wow. Very cool.

Poetic: 12:26

So how do you reenergize poetic? Is it people? It's, um, half and half. Okay, I know one of the things because I'm an ambivert. So I you know, I'm able to be around people but I also sometimes like not be around people. So yeah, yeah, you know, so like, usually lately what we've been doing is when we go to any locations, I'm making sure there's a pool there. Just because first of all, it's hot for a lot of the vacations that I've been doing lately. And second, it's just the pool actually really relaxes me now if we were to go somewhere that didn't have a pool or some set have a thing where you know, we're all kind of like we'll separate into our our own rooms that we have and because you know we usually get an Airbnb so well because it's just cheaper for them in the long run. So we'll you know, we'll split to our own rooms and do our own thing between that or if we do something together. That but like separately in terms of like trying to like recuperate. The one thing that me and fish have done a lot, which we started getting our camera crew in with us is hookah. What is hookah? Because like how do you describe a fish one way people like to describe it as it's very similar to you know, smoking a bong, right? It says water vapor smoking. Okay, like a fruit molasses. Would you say fish like molasses with tobacco basically? Yeah, molasses, tobacco, some sort of fruit flavoring.

Michael Dugan: 13:42

For the record, it's not illegal. No, not not.

Poetic: 13:48

Huka is in every single state, we actually have when we go to in Seattle, The Eye Hukah Lounge shout out to Shadi. He's our guy that we met there. It's but yeah, it's basically just actual fruit mix with tobacco and molasses and that becomes what you're it's a very huge thing in the Middle East. Dominican Republic is a huge place that where they have a lot of hookah as well, somewhere it's from but that's one of the Spanish countries that actually uses hookah quite a bit but hookah is just a very fun relaxing there's usually been and you know, just go with your friends relax, and it smells fruity. It's you know, simple it's delicious. It's you know, some of the times that kind of destress you know. So I ended up choosing to do the cruise ship, that cruise ship Cool, because it's not all fun. No, I get it. It's it can be a lot of work kitchens in general create stress. I spent 10 years in the restaurant business I went to cooking school and we had talked to poetic and I remember you mentioned cooking school. Where did where did you go so I went to culinary trade school. So I was going through a lot when I was younger because I was a very big rebel. Yeah, I was I was a black sheep. Yeah, I went to Shriver Job Corps to start learning how to do culinary and I was okay let me see the culinary program. You know, you get to live there and stuff like this. This is probably going to be what's best for me. So I went there to do an actual like my I had two chefs that are chef Craig and chef Lin they taught us really well. And I started doing that. And then my big opportunity to like really, really learn came when, when we were on there, they bought by like, they try to help you before you're ready to leave trying to find a job within the industry that you chose. came back and said, Hey, we're looking for cooks and stuff, cool. dishwashers and number, like up down and I was the only one who was like ballsy enough to be like, You know what I'm doing it, I'm doing it. I got no reason cruiseline to do cooking and stuff. And it was the best experience I've ever had in my life. It was just that's where my culinary, you know, became kind of solidified in terms of learning how to cook. And especially in that kind of environment, which you know, we work seven days a week, there is no day off what I heard seven days a week, what was so great about it, the seven days a week part was not fun. Right? It was learning how to cook so many dishes. So quickly. You're working with the team, when we first did it, they're like, We don't have any room for anybody in the kitchen right now you can start off as a dishwasher. And then you know, as soon as the spots open, we'll switch you guys over to it. So I was like, You know what, I'm down for it. So I did the dishwashing for the first like few months and then they would put us back and forth back and forth in the kitchen cooking. Learn how to work with a lot of people how to have that real brotherhood. This is where I like really got my experience in on the seven days a week was horrible, because it's five months on. So you're doing this for five months straight. The only time you had a day off is if you were really sick. And then if you were sick, you had a stayed part one of the rules is you had to stay in the room you couldn't leave it quarantined. If you asked for weeks in advance for a day off then you can get as long as there was enough people. So it was it was hectic. Basically imagine like Vegas on a boat where there's always something to do always something crazy, always busy, busy, busy, busy. Because we work minimum hours that I work that I remember was 12 hours. We didn't go underneath 12. So and the most that we worked in the day was 16-18. And so it was it was hectic. It was a lot of work. But you just you learned so much from all these chefs, very well known chefs, you know, not so well known chefs and his people who are just learning how to do it. So it was just an experience in general. Yeah, that's that's really, really cool. Probably cooked a lot of different dishes and got to try. Yeah, a lot of options like you did a lot.

Michael Dugan: 17:13

That's definitely one of my favorite foods. Yeah, that's so cool. And then I look and you have over 50,000 subscribers and 90 videos. How did you pull that off?

Poetic: 17:23

God a lot of work. Me and fish. We we've known each other going on five years now? I think, wow. Yeah, about four or five years, maybe longer. Yeah. And we just we we communicate. That's the one thing we agreed upon when we first started. That's how we became friends. We were going out to like bars and stuff after work and drinking and stuff. The one thing we agreed upon was that when we first started this is we're going to continue it as if you know when we used to go out because we're very, we're very open to learning and understanding. We're very blunt with each other. So there is no like hiding stuff. Like if something is someone's like, all of a sudden does something that the other one doesn't like or someone gets mad, we, if we're not able to talk about it at that very moment, we usually give each other at least within 24 hours, we'll make sure that we bring it up, you know, we either usually we do it through hookah if we don't do it on Messenger, just because you know, text can be read, you know, unfortunately, it can be wrong way. So we usually go to hookah within 24 hours, I'm like, hey, look, this is what I didn't like, you know, you did this, this and this, and then we resolve it quickly so that we're good. So we work together in a way that um, there's never an argument, honestly, it's just this is how we were able to push forward and do what we needed to because we're we listen to each other, we communicate, we push it through, and fish just motivates the shit out of me.

Michael Dugan: 18:38

And I was gonna say How the hell did you grow to this so quickly? That's a mystery to me. That's fascinating. You know, you have an amazing following. How do you stay connected to your listeners as you grow?

Fisch: 18:49

Well, one of the big things that poetic is really good at is reaching out to people and talking to him as you know, he as he as he started talking to you. That took quite a few other people. He's taking classes and how to market how to do social media stuff. And so he spent a lot of time looking into that and trying new things. And then, you know, a couple months ago, we were at 5000 subscribers, and he changed something he was doing. And we had a couple of ads out and suddenly went from 5000 to 50,000 in like two weeks. Wow. Holy cow. This is exciting. And this is crazy. Yeah, about two weeks. I know we had what was 2000 at first.

Poetic: 19:32

Okay, we had and we were like oh, you know, we reached it. This is amazing. And then we went from that and then I switched a few the, you know, the things for search engine optimization. I switched the tags, the hashtags, certain things and all this other stuff. And then it went from to 2000 to like 10,003 weeks, give or take. Yeah, we jumped up to that number to 40 something 1000 And then we've slowly now we're at 58 and it's just it's a lot of like grinding you know, it's just grinding grind. Hey, moving forward, not forgetting keep posting, we just we literally just posted a video last night, yesterday at 3pm Pacific Standard Time about our newest place, everyone's been to Vegas. So it's just a lot of keeping up on the marketing the tags and the hashtags, because that one, you actually have to go in every now and then every few weeks to change them keep up with the trends to make sure that he's good. So it's just it's a lot of work a lot of all sorts of times to get it done. But you know, this wouldn't happen. Had it not been that way. We wanted to really do this. And also, like I said, you know, as much as it gives me praise, and I do all the marketing and stuff it Robert motivates me to keep going, if I'm just not feeling something he's like, Yeah, but don't forget, you know, without Robert, I don't think I'd be here and honestly. Well, I mean, you guys pivot off each other, which is really cool. It's kind of rare to see that, you know, that friends work together and stay friends. That's pretty cool. And you get to travel all over together. Yes, that's fine. That's very, very unique. But can you describe what feeling was like, you know, because I mean, you're very humble about it, you're at five, and now you're 50. And then you're almost at 60. And it looks like 930,000 views on for your stats from what I could see which that's pretty impressive.

Fisch: 21:09

Just a week ago, I got a notification on Facebook that this time last year that be a week ago, we were at 1000 subscribers, yeah, didn't quite hit our 4000 for hours needed to be monetized. And so we go from that to looking back at to now it's such a huge difference. And part of what keeps us at least keeps me humble. As you know, there's always something more to strive for always somebody is the next giant to overcome and take down so that you get to stand there the big part during all that you also have to remember how you got there you to all the people who helped you amount of times Hey, friends and family, can you please at least watch your video even if you put it on mute? So that some of the views you know, yeah, and all those kinds of things. Just remind me of you know why we do it. And then like we hear back from one of the restaurants and getting some more traffic because of it not really like okay, we're actually doing something to help that feel goodness, that keeps you from building that edge.

Michael Dugan: 22:11

Yeah, that's really cool. I mean, when when you can lift somebody else up, I love doing that. On the podcast, you know, it's just that exposure and feeling of humanity that you're giving back to humanity is is really, really cool. as you're going along this journey, we hit the pandemic. Did that pose any challenges for you? Oh, God, yeah our first video, like I said before, that our first video we went from where I saw, that was the first place we went to in Seattle, in the International District. And if you'd like to fish is like, crazy bearded, I had like, my, we were just a mess. Like, I couldn't do anything. And it was just one of those where like, the pandemic, it made it, I guess you could say easier, but hard, it was easy to go out and do something and like get away from people because people were being so careful. It's not so difficult, because it's like a lot of places, you know, we're kind of close and like not really there we we've done a few places that we did a place or two that unfortunately, they didn't make it to the pandemic. And one of those things were the pandemic, that's really that's kind of when we decided to do it is we're like, you know, this is our time I remember seeing I remember the quote exactly, but it was on Twitter. And this guy was the basic gist of it was like, if you didn't, you know, the pandemic was because so many people were stuck at home, this was a time either learn something new get an education of some sort. No, because everyone's stuck at home, especially Seattle, we were one of the first states to you know, be quarantined for such a long time. So this is your time to get something out of it. You know, whether it's classes, learning a new career, switching a new career or doing something and this is when we decided, You know what, this is our chance to do it, you know, and if you don't come out of this pandemic, with either learn something, opening a business or doing a passion that you really wanted to do, then what were you really doing because all you were doing was staying at home on lockdown waiting, you know, this is kind of where our motivation came in.

Poetic: 23:59

We're like, you know what we like to go out to eat, we love hanging out with friends, we love to drink, eat and have fun. So let's move forward and see what we can do. And you know, the process that we had was really just finding places that were open, to be able to do it and willing to try to get it done. The camera angles that we had for the first few videos, I was just mean, literally sometimes on the golf trying to figure out how to use it. And a lot of times on YouTube, you know, watching videos for hours just trying to figure out okay, this is how we need to do it. Like I watched, I don't know how many YouTube videos just to figure out the camera settings that we had for the camera that we had in the beginning. I think that it did create a lot of opportunities for people that were open to it. A lot of the interviews that I did, I started in the pandemic myself, you know, the interviews, were like watching some of these chefs leave the kitchen and go on YouTube or do a zoom class right branch out in a different direction because secretly they wanted to do cooking class. So all of a sudden they're doing cooking classes. So these opportunities that come about because of the pandemic you know, and embracing that and even embracing your fear, right? Because we all have fear. There are listeners out there, and there's something that's holding you back, you should go for it. Because look at what these guys did what you're doing is fantastic for the hospitality industry. So how do you go about planning and brainstorming your next trip? Like, you know, I remember seeing some stuff about Denver, and oh, my god, the lobster rolls, you were killing me. I hadn't eaten and I was just watching you guys eat these lobster. But how do you plan for that? Like, do you strategize months in advance?

Fisch: 25:31

So there's actually quite the process we go through? So usually, we have one of our hookah meetings, and we go, okay, well, what's, what's some of the last things we've done before? Okay, we've done this, this and this lately, let's, let's go to Denver, because we, you know, we've partnered with a wonderful guy who owns by Ohio food truck there, let's go and go shoot a promotional video form. Well, that didn't end up happening. But we ended up wanting to do food reviews as well over there. And we're like, Well, what do you what do you look for? In a landlocked state? It's like, well, how do you find seafood? That's not when you are landlocked? Because yeah, typically, that's that's not something we trust, right? And so poetic, went out of his way to find a bunch of great seafood places. And then so that we could describe exactly what you're looking for, in that matter. So I can use that, like you said, it's just it's a lot of research.

Poetic: 26:32

Our Huka meeting actually very important because it's not just our de stressor time, but that's actually when we have our that's actually our business meeting is when we sit down and we do that and we discuss, okay, what do we want to do next. And then, once we figure that, you know, what, you know what location we want next, that's when I go into my marketing mode, and my phone calls and all that crazy stuff and start figuring out where we're gonna go. But it's always during our hookah meetings that we like, he said that we have our best ideas. He's always took the time, I was like, Okay, I'm ready. Let's go. And there we go. And you know, we'll be there for three or four hours is talking, reminiscing, doing everything that you know, that's needed?

Michael Dugan: 27:09

So creating visually appealing content is critical on YouTube and social media? How do you approach food styling and presenting for these dishes that you're reviewing to make them really enticing on camera?

Poetic: 27:22

Oh, so when we first started, it was I always took pictures of food anyways. But when we first started doing like, the photograph ones, when we were doing our stuff for Instagram, because on Instagram, we had like, 56,000, or I believe, I'm on Instagram 57,000. And so when we were doing Instagram, it was just, I went online to YouTube. And, and I YouTubed, how to take food pictures, I will start learning from there, that I took food classes on different apps and different things to learn how to make the picture look good. Because if you don't realize that it's not always just the top angle, or just like a side angle, there's so many different ways to take food photos, to make them look good, or you know how to place the plate in a certain way. So I ended up learning how to do all that. And then after doing that, it was where, for the videos, it was just, we first started, we didn't know what we're doing. I checked settings and stuff, but like how to, you know, do the best settings for the camera? But yeah, honestly, it was, it was just one where we put the camera, set it up and either lifted the food to show people or, you know, we zoomed in, you know, we'd have to keep going back and forth, taking it off the stand zooming and say and then fish would be like, Hey, this is what we have here. He would show everybody well, I had the camera. And then you know, do it like that. As we finally got our videographer when it finally came to. He knew what he was doing. He knew how to do it. So he just said, Okay, sit there, do this, do that. And you don't hear him on the cam because he's just a genius. And it's just the like, behind the scenes part that people don't realize is like, he'll be actually talking to us throughout the video. Sometimes, hey, do this, do that. Do this, make sure you do this, show me this. So like, but you'll never hear it because like he takes it out of it, which is just insane. So like, he'll do that. And then we'll know okay, this is what we need to do next. And then he makes sure that like, you know before then you know we have our photographer which is his girlfriend actually they're a couple we take the photos while we're while you know we're in the kitchen doing whatever and then you know going back and forth and whatnot. So it's just a lot of it's a lot of time the videos normally now we've gotten it down to about four hours it used to take six seven, give or take. But now we've gotten out to three or four depending on how how extensive the menu is, honestly, you're reviewing these restaurants in these places. Do you actually eat the food or do you sample the food?I always wonder I always wondered that. Can you keep doing that?

Fisch: 29:50

That was a that was a big problem. When we first started I've tried to eat everything on our plates andI tried to do to two videos in one day and was just like, we can't can't maintain this. So then we started before we got our got his way we started, you know, taking like half eating half of each item and then taking it home and that would be my bachelor food for the rest of the week. And, and then like nowadays, we will take three or four bites, you know, quarter them about a quarter of each item, then we will get to a stopping point stop, let our our camera and video crew II and then we would continue on filming, though there is admittedly sometimes where I just kind of keep nibbling at something until it disappears. We learned that like we like he said, instead of two videos a day, it was just like me and him like he was like, bro, I don't know if I could do this anymore. I'm like, Yeah, I mean, either like, because we don't do just because what the difference between us and other food bloggers is, first of all, we don't do primarily tick tock we do YouTube. So it's a lot longer. And we've had a few people say, you know, that should be shorter and stuff like that. But we're like, we want to actually honor the restaurants and show that.

Poetic: 31:00

A lot of people want to do like two or three of the things that are like the most popular, but we want to make sure we showcase what the actual menu has. So what we do is we actually order at least probably what like five, six dishes? I think fish 12 is the average. Yeah, we ordered. Like, we try to order as much as the menu as we can. Because we want people to see everything that's on there. Because if you go on Google and you type in stuff, usually you'll see you know, if you type in whatever restaurant, you'll see, you know what the favorites of that restaurant are. And so people normally try to go with that. So what we want to do is get people to break away from that, because it's nice and dandy, but like try everything they have on the menu, because you never know what you're going to miss out on. You know. So we try to try everything. So what we do is, you know, like you said, we take two or three bites of something, move on to the next one to do by saying it and then by the time we're done, we'll sit down, you know, we have because a lot of them are just huge. So we sit down with our camera crew, and hey, we want to make sure they can eat too, because we want them to experience it so that they can know how to film it, how to shoot it and how to really bring it to the audience to really understand it. So you know, we make sure they sit down and I got that personally from Anthony Bourdain. So you know, we make sure they sit down and I got that personally from Anthony Bourdain and from Phil Rosenthal, somebody they share with their crew, and I'm like, I love that idea. It's first of all, we can be done with food. That's a lot of food. We're big dudes, but we that's a lot of food. So it's just, you know, ya know, Lobster a few times where like, we're efficiency in something, and he's like, yeah, we're just gonna have to order another one cuz I'm finishing this one. And then I'll do the same thing because like, we're just like, yeah, though, this, there's no way I'm just like, I can't split this with you, because I really want this. So then we'll just end up ordering another one for them to try. And they'll just put it between themselves and then some of the foods we've had, it's just been just phenomenally delicious.

Michael Dugan: 32:39

Give us give us some examples. I mean, you know, I know you can't have a favorite because like, I don't have a favorite show. I love them all. But I'm curious. Like, can you share a couple examples of food that you just never knew about? And then you discovered.

Poetic: 32:51

Ooh, fish. Go ahead.

Fisch: 32:52

So far, we've primarily hit up things that I've usually have been to the country or have been near it. Okay, one big shocker for me was when we one of our earlier videos was a Colombian place. We went to food because I was like, Oh, I've had Latino food before. It's going to be kind of a spicy and no heat. Like it was full flavor but no, no burn burning sensation at all. Okay, you know, and so that was a huge shock and just the way that they season their steaks and red beans and rice versus the way they would do it in the South. You know, then you you'd go from you know, the the typical house level food that I'm more used to to. To use one of the examples SparrowWolf, which was a place we did in Las Vegas. I found that nice kitchen by the way. Amazing, kitchen away by the kitchen. You had me. I'm hooked on your show. I was like, wow, yeah, that one. I'm excited to put that one up very soon. I we had a lot of stuff getting ready to be put up soon. That was one of them. But we love Yeah, like he said, It's just what people don't realize is there. There's a lot of coaches that are similar, but they're very, we're very cultured in terms of like our food.

Poetic: 34:12

I don't think there's anything we've really eaten that we haven't had before to a point it's just maybe different spices and flavors or the Colombian one versus like, that's the one thing like for example, when it comes to like Spanish food, you don't realize like Puerto Rico, for example is not very we're not like we love spice but it's not something that we put within the food Colombia versus like Mexico is different. Mexico is very spicy. It's meant to have with the hot sauces and stuff and fish if you guys have seen our shows and stuff fish is one of the people who like he'll, he'll try spice if it's in the food. If it's something on the side of it, he's willing to try but he's not gonna go like out of his way to like, you know, where people do like the crazy spice challenges and stuff like we'll try to mend through but he's, you know, he's not trying to like kill himself which you know, is 100% understandable because I don't do onions. I don't do cook onions. It makes me go crazy. There's a few spots that I've been to with, we've been through the aisles like, Okay, I would actually eat these onions. But they were kind of like, I guess because of the texture wasn't good was almost as if it wasn't there. But even I can still taste it. Most of the food I think we've had we've had before in some form or shape. It's just new flavors are surprising things. I guess that would be a little bit more different in terms of how our palates are working, but well, you know, that's why we're excited to travel to you know, all of our other places like the Caribbean, we're going to Bahamas in November. So that one I know we both I've had Bahamian food before in the States, but not from Bahamas, which, you know, that's what one thing we want people to know is like a food. Where do you have Chinese food, you know, Chinese, you know, whatever kind of food you have here in the States, it's 100% different when you go to the actual country. So when you think about travel, right, either in the US or around the world, where are your favorite places? And what are your favorite foods?

Fisch: 35:58

So I'm actually on a road trip right now visiting family. And I did a four month car trip last year. And within the United States, I have to say, New Orleans, by by far.

Michael Dugan: 36:11

Oh, New Orleans. Oh, yeah,

Fisch: 36:14

You can't go wrong with New Orleans. And then, you know, I went to some like 35 or 40 barbecue joints across the different states to try to like, Okay, who has the best barbecue and it's just like, No, it comes down to region, like Texas definitely wins brisket. Yeah. South Carolina wins pork, you know, stuff like that.

Michael Dugan: 36:37

Cool. How about you?

Poetic: 36:40

Within the United States? My gosh. I mean, God, that's that's crazy question. I love Hawaii. Cool. If you're talking about within the mainland, it just, it just depends on what kind of food you're looking for. Because like, I gotta agree with like, you know, in the south, the southern food is just, it's just delicious. Like, it's just, it's just super good. And favorite food? Probably honestly. Oh, God. Within the United States. I mean, it's not really there's just so many foods that are just delicious. I've been on a huge Korean fried chicken kick lately. Oh, wow. Yeah, that's been that one. We have quite a few really, really good joints on here that are just like really amazing. outside of the US so far from everywhere we've traveled to I mean, we've been there's just so many to get places I mean, everywhere from Mexico to you know, Denver to you know, all over these different places. I mean, I love me some Jamaican food from being honest with you. When I went to Jamaica this is on my own but um, we're gonna be going there soon but Jamaica was the food there was just amazing the people were just lovely it was just it was just a great time overall, but I mean, if I had to choose a food in general I'm a seafood horse so like food all day you know seafood anywhere we go to especially when whenever we do our videos that's one thing I kind of look forward to is like we like to Yeah, so we've done a lot of videos where we have octopus in it and like octopus or squid. Okay, let's see what let's see what's on there and he's like, No, we're always comparing you know which place so we like the octopus or squid from and then we we've been we did like you know, orcas do want to Bellevue phenomenal food, love the people there. It was just an overall good time but me and Fisher always like looking for our next like seafood kick.

Michael Dugan: 38:27

Okay, so that makes it makes it easy, I guess or hard. If you're looking at like being in desert or something like in Arizona. I'm sure they have seafood now because you know, with technology in cryo, backing and other technologies, you can really preserve seafood so that it's fresh anywhere.

Fisch: 38:43

Funny you bring up Arizona, there's actually a lobster roll place called Angies. Lobster $8 lobster rolls, and I found out about it from Mikey Chen. And when I went visit my dad at Mesa, Arizona, he took me there and it's just like, you know, for eight bucks. You can't you can't beat that deal.

Michael Dugan: 39:02

I don't know. But Paige is with us here and she loves lobster rolls and she's from the East Coast. And you know, I just think it's interesting that we bring up lobster because I think that's one of our favorite foods and welcome again paige. She's always here listening and supporting from the

Poetic: 39:17

East Coast who were part of the East Coast. She from New Hampshire. I was born in New England was born in Holyoke mass and raised in Worcster and Marlboro and Boston basically.

Michael Dugan: 39:26

is there anything you guys want to share about what you do or any special message?

Poetic: 39:30

Oh, for me personally, it would just be I guess, just whatever it is that you want to do, especially when it comes to YouTube for any youtubers. It's not easy. There's a lot of work it's a very difficult thing to learn how to do the marketing and you know, do stuff and add stuff and post stuff and you know, you may get good feedback, you may not get a lot of good feedback. You may have you know, haters and trolls and stuff and you may have you know, some reservations and doubts about continuing and pushing far but As we were reading one time, it could like 3% of people actually reach 100,000 on YouTube, up to the very low number. If anything, there was a leave is just don't give up. It's not easy. But if you honestly really want to fulfill your your goal, and that dream, especially for you two ways of being a YouTuber, no matter what people say, no matter how they do it, it's going to be worked as fun as it can be, it's going to be work, it's going to take time, whether you have money or not, it's going to take a while, just keep pushing forward, keep doing what you love, because it'll eventually work. It's just all good things take time, you know, all things, all good things that you want, take, you know, take, we went from, you know, 2000, you know, from no followers, 2000 to 50,000, you know, we're, we're getting a lot of collaborations with stuff with huge people right now. And that's because of work, you know, we took our time we communicated, whether you're doing a Duo or by yourself, just you know, push forward, you know, don't give up because it'll get there, it might take a year or two or three, I don't think it's going to be overnight, open overnight sensation, just really push forward and understand that it's going to take work. But once you get to that point, it's gonna be the most satisfying thing ever. And if you continue to push that, you know, it's just gonna be where, you know, you're now doing what you love. Without, it's not gonna be working anymore. You know, if you're, if you're doing anything you love the most no longer works. Now, it's just fun. I granted a lot of work, but it'll still be fun.

Michael Dugan: 41:19

As we wrap up, for recap, what keeps you guys doing this? What what satisfaction are you getting from putting all this work in? Because I know it's a lot of work behind the scenes. What is it that keeps you going and keeps you excited?

Fisch: 41:35

Food & Culture is so tied too closely together. As you learn about the food, you learn about who those people are. And as you talk to the chefs, you listen to the passion and their voices and their humanism, the joy that they have in their work. And that kind of seeps into your own bones. And as you watch other people succeed, it just drives your own desire to go with them, and go and make things happen. Exactly.

Michael Dugan: 42:05

Yeah, I mean, I could feel the vibe from talking to Poetic you know, when we first met I was we had a great conversation. I was like, I can't wait to have you on the show. Just because of the work you do. And I just wanted to honor you guys in some way. You know, just keep doing it. Because I'm a fan man. I'm I've watched several episodes already. And I'm hooked. I have limited time, but I'm still hooked. Thank you. Thank you. So and I want to invite Paige if she has any questions, I know that she might have a couple burning ones. And I we love you here in food is relation page. So please feel free to ask these guys anything.

Paige: 42:40

Well, I just got on to this interview. And I feel like I missed one miss one of the best interviews I can play. I really love the advice that you gave about being a YouTuber. I'm trying to get my daughter into it. And she's a friend that actually is pretty successful at it. And I think he's like 1.13 subscribers and but he just came to visit, and they go on vacation together. And he is constantly on the phone taping himself. So I know it's a lot of work. I mean, we are Ray. Oh, yeah. But the way you just broke it down was so good for me to hear. And understand. I can't wait. I'm gonna make my daughter listen to this interview. But Brooklyn yesterday. Yeah. But Michael, thank you for having these guys on here. And I'm definitely gonna listen to the full epsisode.

Poetic: 43:33

There's anything I can say to your daughter. The one thing I could say with know Fisch will agree is like, it's, it's not, it's not just as simple as you know, just taking a video and posting and then there you go. There's, you want to make sure you have a good title. Make sure you know what you're doing. Make sure you love it. You know, if you're tired, wait, because you know, you want to make sure you look good on camera. But the biggest thing is as much work as it's gonna take. It's one of those where if you really have a passion, and you really want to do this YouTube thing, it's gonna take time, it's worth it. 100% Because we've seen some people we've gone to and they they're just like, oh my gosh, we know who you guys are. Like, it's just people who understand and love it. And it's just, it becomes a passion that yes, it could take one year, average person usually gets about five to 10,000 subscribers a year is the average we got, you know, we got blessed. But you know, even if it takes you three, four years, it's three, four years of work that if you're gonna do it anyways, you might as well put it on YouTube, you know, that that was our biggest thing was if we're going to be doing stuff like this anyways, going out to eat and doing stuff, why not post it anyway. So it'll take time. It might take a while, but it's one of those where you know, push forward, don't give up when you feel like I'm just done. It's not really going anywhere. Don't give up because that can be the day that it goes somewhere that you quit, you know, so keep pushing forward. Keep doing it. Keep showing what you love and you will get there eventually it's just the people who get there are the people who have the most motivation guys, I can't.

Michael Dugan: 44:58

Poetic especially thanks for reach out. I'm glad we could do this. And I really hope you enjoy your journey on clubhouse because it's amazing to be in the space.

Poetic: 45:07

Yeah, thank you for having us, man, we really appreciate it. Thank you for giving us that opportunity and letting us know tell people you know, what we do how we do and just you know, overall just, you know, giving us a platform to put it on.

Michael Dugan: 45:19

And lastly, how can we follow you guys I've got The Wandering Fooddudes link up there. But are there other ways that they can connect? Literally on all social media? It is The Wandering Foodudes fu is foo. And then it's dudes on Twitter. We are The Roaming Foodudes because I couldn't get wandering because it was too big. But that's all because we couldn't get the name on but if you go to our Instagram and or our YouTube, you'll find our link tree there. And that will literally bring you to all of our social media and including our merch that we now have. We have a lot of merch now. So it's pretty cool. You'll find our links there for all our things. Well, thanks again, guys. It's been a total pleasure. And thanks for sharing your journey with us.

Poetic: 45:59

Thanks so much, man. We appreciate it. Thank you.

Michael Dugan: 46:02

Thanks for joining us today. Follow us on Facebook. Find our website in the show notes, subscribe on Spotify, IHeart Radio or wherever you listen. Leave a comment with five stars. And stay tuned for the next episode of Voice4Chefs.