4.6 • 2.6K Ratings
🗓️ 17 September 2024
⏱️ 64 minutes
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It’s a real life “The Bear” this week with chef Iliana Regan. The author of “Burn This Place” joins the pod to talk about opening a fine dining restaurant with a limited budget, working in kitchens for free, and hosting underground dinner events and pop ups at her home to make a name for themself. How does someone who isn’t rich or connected open a restaurant? What’s going on behind the scenes? What makes a place successful or a “failure?”
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Produced by Melisa D. Monts
Edited by Diane Kang
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0:00.0 | You got problems that you ought to be concerned with move on. |
0:04.0 | You don't know how you're supposed to earn it or what to do with it or how to keep it. |
0:08.0 | You're a freak with a dark shameful secret. |
0:11.0 | But you're not the only one |
0:13.0 | if you're hidden financial fears with a blast of sun |
0:16.0 | now your healing has begun |
0:19.0 | it's bad with wanting with gave s done with Gave S Dunn. Done. |
0:30.3 | Hello and welcome to Bad with Money, a show about finances and feelings where you don't talk down to you. I'm your host, Gave S Dunn. Dunn and with me you can't see this but I have |
0:35.4 | I lay on both books and do you want to tell my audience who you are and what you do? |
0:41.6 | Yeah, my name's Elena Reagan and I'm a chef and an inn owner. My inn is called the Milkweed Inn which is in the Upper Peninsula of Michigan in the Hiawatha Forest and also I've written a couple |
0:57.6 | memoirs so I guess you could say I'm also an author I teach writing classes and I teach cooking classes. |
1:05.2 | Okay so your story is so wild and the book Burn The Place which I finished and |
1:12.3 | fieldwork I have not finished, but it's very much like using |
1:15.6 | food as a way to talk about your life and your experiences in your life. So can you give like a brief rundown for my audience of like what |
1:26.6 | what combining that was like and how that made the book? Yeah I mean when I was writing that book, I honestly at the time really wasn't thinking anything about |
1:39.3 | audience or who was going to read it, and I wasn't even really thinking much about structure. |
1:45.6 | I was just like essentially telling the most vibrant memories I had had and correlating them with food because it's my memoir essentially about like becoming a chef, but more than that I feel like it's you know a queer coming of age memoir and so just a |
2:07.2 | queer person who ended up being a chef but because I am a chef and that's you know how I built my name I was thinking of |
2:19.5 | food as the through line and all the things that essentially connected my story to get where I was or where I am through food, right? |
2:30.8 | So it was just building those pieces together and I was really writing essentially |
2:38.6 | from intuition and just thinking sort of like |
2:47.8 | books that I had read and how I liked those stories and then just essentially sort of like tracing my story over the ideas of that sort of craft of other things that I was |
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