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A Thousand Natural Shocks With Gabe S. Dunn

The Ups and Downs of the Restaurant Industry with Chef Iliana Regan

A Thousand Natural Shocks With Gabe S. Dunn

Gabe Dunn | Diamond MPrint Productions

Education, News Commentary, Self-improvement, History, Personal Journals, News, Society & Culture

4.52.6K Ratings

🗓️ 17 September 2024

⏱️ 64 minutes

🧾️ Download transcript

Summary

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 their 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

Post-Production Sound by Coco Llorens



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Transcript

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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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