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Welcome to the Day of Jank Show, part of the Ring Your Podcast, now we're presented by Major Delma Media. We're doing the intro right now, but the intro on this recording was recorded at the end of this podcast because I couldn't figure out a way to actually talk about the story, which I think is going to be a great way to introduce our guest, Josh Nyland, chef of St. Peter, fish butcher and charcoal fish in Sydney, Australia.

Three years ago, I was in Margaret River. There's this giant, giant food festival out there, a lot of great chefs from Australia and from around the world get to go there.

It's like the last night and a lot of the chefs get together and you're getting tired of having to go to all these preset dinners. You just want to eat something normal. You don't want to go to a fancy restaurant.

Somehow Paul, Kyle, Mike, Kyle, Kyle, have your action. A few other people were like, why don't we just figure out a cook dinner at the flats that they had set up for us.

And I was super excited to get to hang out with you because I think before the dinner, I was asking like what because we all have to cook dinners at these restaurants because people from all over the world come for this event.

And I, Chris knows this, I was trying to find the most forgettable meal. Right? How can I cook something that is good enough that people are not going to remember what the hell they just ate, but it's not going to be bad.

You know, because like you want to have some time to hang to enjoy yourself, but you still want people to have a good time.

So I found my lane. We made a dinner. I couldn't even tell you what I fucking made. I know it was on the beach. I can tell you.

What did they make? Tell us what you did. My who I have to eggs. It was amazing.

No, this is for actually paying guests. This is the microwave. It was for what we made for our day. Yeah. Yeah. And then I was like, I didn't get a chance to go to Josh's dinner.

I wanted to see what you know, like I wanted to go to basically this restaurant host Josh and cooks this meal. And I wanted to see it, but I didn't get a chance.

I remember I did like shrimp on the grill. I did a few other things. It was good, but I was trying to find specifically trying to make dishes that we're not going to take a lot of

me's and plus. Not going to take a lot of time. It was going to have the biggest return for value. Something I learned. I remember you having that conversation with me because I told you about my

me's on plastic. I just endured. And you just like you need to you need to be forgettable man like next time you do this, don't be remembered.

So we caught up with Josh and I was like, so like, dude, you look like you just went 17 rounds and boxing. And my mom would happen. He's like, oh, you know, how many people did you feed?

Yeah, it was like 120, but the only person in the room was Pierre Cosmine.

For those that don't know one of the great chefs of all time. And I think he was doing the the the pigs foot.

Yeah, I did all this shakuttery and like I was making pate and like bread and it was hard.

It was so intricate. It was so much work. I was like, oh man. I was like Josh.

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