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Chef Jason Roberts on G’Day Neighbour, Regenerative Agriculture, the Commercial Kitchen and Connecting to Community

Chef Jason Roberts joins me to chat about the story of food and why suppliers are so important, regenerative agriculture, G'Day Neighbour and connecting to community.

Jason Roberts Website


Dr Ron Ehrlich [00:00:07] Welcome to Unstress. My name is Dr Ron Ehrlich. Before we start, I’d like to acknowledge to the traditional owners of the land on which I am recording this podcast, the Gadigal people of the Eora Nation, and recognize their continuing connection to land waters and culture. I pay my respects to their elders of the past, present, and emerging. Well, today, my guest is executive chef Jason Roberts. Jason hails from New Zealand but has been involved in some of the top restaurants here in Australia and in the US. Jason’s just his love of food has been a driving force, as you will hear, and it’s truly inspiring. He talks a lot about food in this episode, mouthwatering. So but far more important than that, we talk about the story of food and why suppliers are so important. I actually met Jason at Soil to Stomach event, which was in March at Fairlight in Sydney with Charles Massy, and Gab was the keynote speaker. And Charlie Arnott was also speaking. And I happened to be on the panel and Jason contacted me a few days after that. And we got talking and realized that his story is such an interesting and important one because this Soil to Stomach event really opened his eyes and brought stuff together, as you will hear. Look, it was just such a great conversation. He’s such a lovely guy involved in such great, he’s involved in such great movements, he started one himself called [00:01:58]G’Day Neighbour, [0.0s] which you hear all about and inspired me to call this episode [00:02:03]G’Day Neighbour [0.0s] 2, I hope you enjoy this conversation I had with Jason Roberts. Welcome to the show, Jason.


Jason Roberts [00:02:13] Dr. Ron, thanks for having me very excited.


Dr Ron Ehrlich [00:02:15] Jason, you and I have connected through an event we both attended, not that many know about a week ago.


Jason Roberts [00:02:23] Mardi Gras.


Dr Ron Ehrlich [00:02:25] Mardi Gras. That’s how we spent Mardi Gras. And I’ll tell you what, I’ve spent Mardi Gras. Well, anyway, let’s not go into that. But we’ve attended an event called Soil to Stomach. And it was great. I mean, there were over a hundred people there. We were listening to Charlie Massey and Charlie Arnott, who I think we both agree to both legends. And I was surprised to hear that this was kind of a new thing for you. And I just wanted to hear a little bit about what you thought of the evening and what you took away from it.


Jason Roberts [00:02:57] I think for me, Ron, there are many aspects to what happened that night and what transpired that night. My background as a kid, I grew up on a dairy farm. So, yes, I understood farming. I’m a human, so I need to eat.


Jason Roberts [00:03:13] I got to meet you.


Jason Roberts [00:03:15] I’ve been to the dentist. I’ve had holes in my teeth. There were all these fundamentals that I’m aware of and food for me. You know, I’ve had over 30 years experience in the restaurant industry, restaurant, and media. So I really you know, my lifestyle comes in and out of different things and understandings. And I guess


Jason Roberts [00:03:37] honestly, in my


Jason Roberts [00:03:39] forty-seven years of life, with all the books that I have and my understanding on a philanthropic side and who we are as humans. It’s like. Everything came together in that one


Jason Roberts [00:03:52] night, everything


Jason Roberts [00:03:54] just made sense, and I don’t know if you know the movie Avatar, where it talks about, you know, where we see this piece in the movie and the trees call, it’s the giving tree or something like that. And there’s life and death, but it’s how we coexist with the planet and with the earth, with the planet in that scenario.


Jason Roberts [00:04:13] But it’s like the penny dropped. All right.


Jason Roberts [00:04:17] Now it’s time to get serious. There’s still opportunity to really do something for our next generation. We really can start living an optimal lifestyle if we start becoming more conscious and more aware of what’s going on around us.


Jason Roberts [00:04:30] So there we


Jason Roberts [00:04:32] just all the right people were in the right space.


Jason Roberts [00:04:36] I


Jason Roberts [00:04:37] connected. Look,


Jason Roberts [00:04:38]  the mothership


Jason Roberts [00:04:40] had arrived and he was a bounty of knowledge that I was ready to receive and that some time is the thing, you know, everything is laid out in front of you and everything that we need isn’t here, but


Jason Roberts [00:04:51] it’s when are you going to be ready


Jason Roberts [00:04:53] to receive it? When are you is going to be OK? When are you going to shut up and just listen.


Jason Roberts [00:04:57] So I


Jason Roberts [00:04:57] listen that night and my [00:04:59]boat opened up [0.6s] and here we


Jason Roberts [00:05:00] are today.


Dr Ron Ehrlich [00:05:02] What were some of the aspects that, you know, that you kind of gone, aha! Yeah, this connects with that, and that. You know, Can you tell us a bit about what was going on in your head?


Jason Roberts [00:05:12] I guess


Jason Roberts [00:05:12] [00:05:12]we’re just think [0.3s] about first and foremost,


Jason Roberts [00:05:16] Ryan at the


Jason Roberts [00:05:17] Feili. But you had reached out to me maybe a couple of weeks early. And we’re talking about, you know,


Jason Roberts [00:05:22] [00:05:22]what [0.0s] he said,


Jason Roberts [00:05:25] you know, we would love, I’d love to work with you in change that you work on something. And he came over here and bought a piece of he bought some of, actually, I was doing a community event outside my house and basically feeding neighbors tacos to raise money for the metro Australia. He came over, brought some lamb, just happened to be Charlie Arnott. Biodynamic Lamb, and he told me the story then he told me about this event.


Jason Roberts [00:05:48] I thought it was going to be [00:05:48]OK. [0.0s]


Jason Roberts [00:05:49] Why do you guys mate where if you’re here, you should come alone. But I think, more importantly, he planted that seed. And I got to know Charlie Arnott was, we actually


Jason Roberts [00:05:56] jumped on an Instagram live and we chatted to


Jason Roberts [00:05:58] him and it’s like.


Jason Roberts [00:06:02] [00:06:02]But I grow up on a farm [2.7s] and initially,


Jason Roberts [00:06:06] Charlie was old school methods of farming in the sense of, you know, they were plowing up the fields. But then on that night when Charlie was talking about, no, you don’t plow up the fields, you don’t plow up that cover crop, you don’t


Jason Roberts [00:06:20] let the wind


Jason Roberts [00:06:21] blow it away all the way


Jason Roberts [00:06:22] over to New Zealand,


Jason Roberts [00:06:24] all that hard work that goes into the soil, but everything from moving livestock from paddock to paddock and the way they walk on the ground [00:06:31]in the debates. [0.6s] And that’s all you need is understanding the animals, too. So obviously, having Charlie there and then listening it on our restaurant level as well, and the connection to consumer through Lucy alone was really special to me because I hadn’t seen Lucy in many years from when she, you know, she was Luke Madigan’s partner. And so the last time and see Lucy was forever ago. So I made that connection to her listening to her talk about the relationship between food and the hospitality and the way we use it and what it is with chefs.


Jason Roberts [00:07:06] You know, twenty


Jason Roberts [00:07:07] five years ago, we were very proud to put the farmer’s name on a menu, the person who made this particular, you know, and then it goes through a phase of, well, you need to make money and therefore you [00:07:17]half [0.0s] buying stuff in from Thailand and Vietnam and everything that I wasn’t really to tell people that, but I’ll use it because it’s cheaper. There is this process and now it’s going to be at this event again.


Jason Roberts [00:07:26] It was like it’s so,


Jason Roberts [00:07:28] so important that we support local farming. It’s so important that we pay homage to the pharmacy doing it. [00:07:35]And I’ve always thought [0.6s]


Jason Roberts [00:07:37] [00:07:37]the person [0.2s]


Jason Roberts [00:07:37] [00:07:37]in the food chain, you know, in the line of my job, that person does it the hardest is the farmer, because they’re the ones who have to do with droughts, floods, all the natural elements. You know, it’s not like they can just pick up a phone and call someone to deliver water or do something. They’re relying on Mother Nature itself. And that’s probably the most complicated. [17.1s] And so they were many aspects. And then meeting [00:08:00]Murray from the roof [0.9s] farm and just listening to him in the way he’s working with


Jason Roberts [00:08:05] this Local Aboriginal Community.


Dr Ron Ehrlich [00:08:07] What a great story. I mean, Murray’s coming onto our podcast, too, so our listener is going to get that amazing story of Murray and [00:08:17]the naguru farm, [0.5s] I think that’s how you say it. But, yeah, go on. He was amazing. I was similarly blown away by him.


Jason Roberts [00:08:24] Yesterday


Jason Roberts [00:08:25]  there was, I just went on to his website a bit earlier, and there’s this Pasir. And it’s an old Aboriginal proverb


Jason Roberts [00:08:31] where all


Jason Roberts [00:08:31] visitors to this place, this time we’re just passing through. Our purpose here is to learn, to grow, and to love and then we all return home.


Dr Ron Ehrlich [00:08:40] Yeah, yeah, yeah.


Jason Roberts [00:08:42] That sort of really does some I guess who Murray is, what [00:08:46]nuru [0.0s] farm is, but also what that evening was to.


Jason Roberts [00:08:52] We are all


Jason Roberts [00:08:53] here for a time and we are here to be part of the circle and not look at it and how we make money from it. And I think that’s something that Charlie had pointed out


Jason Roberts [00:09:03] or you can tell


Jason Roberts [00:09:04]  Sir Charles Massy have pointed out, is that rather than taking a


Jason Roberts [00:09:07] look at the bigger picture as far as


Jason Roberts [00:09:10] farming and food and agriculture


Jason Roberts [00:09:13] become part


Jason Roberts [00:09:14] of the circle, but that’s when you remove yourself from trying to capitalize


Jason Roberts [00:09:17] on the planet.


Jason Roberts [00:09:20] So, yes, it was very much a full-circle moment. I just, I feel blessed to have been in that space


Jason Roberts [00:09:28] and I took so much


Jason Roberts [00:09:30] away from it.


Dr Ron Ehrlich [00:09:31] Yeah, you’ve hit on so many parts of that evening and it’s not a new story to me. I’ve been following it for quite a long time, but I was similarly moved by it. And that’s what I found so interesting, Jason, that we met you express that kind of thing to me. And I thought, hang on, I knew a lot of that stuff and I’m still amazed by it. But listen, you know, the other thing that I’m I really want to talk to you about and, you know, this fact that you’ve grown up on a dairy farm is even, makes that journey even more interesting is that to reach the point in the food industry and the hospitality industry of being executive chef of some of the, well, I think there’s two or three-headed restaurants that you’ve been involved with. And I am a huge fan of two-headed. OK, listen, I reckon you should have got a third-head because, OK, there it is, but my point is that we all go into restaurants and we all order food and a waiter brings that to us. But there’s a lot that happens, particularly in the Top End restaurants where you’ve been involved and become an executive chef. Can you just share with us a little bit about your journey that got you to that point?


Jason Roberts [00:10:42] Yeah, look, I’ll jump over fast track here a little, because at the age of four, I knew I wanted


Jason Roberts [00:10:50] to cook, I knew I wanted


Jason Roberts [00:10:51] to cook.


Dr Ron Ehrlich [00:10:52] Yeah.


Jason Roberts [00:10:53] There was no other choice.


Jason Roberts [00:10:54] At four, I don’t want to be a policeman, I don’t want to be a fireman.


Jason Roberts [00:10:58] Nothing. It was nothing else.


Dr Ron Ehrlich [00:10:59]  Wow.


Jason Roberts [00:11:01] And so I sort of followed my heart and then I sort of, I grew up in a dairy farm in Queensland, born in New Zealand, growing up


Jason Roberts [00:11:07] on a dairy farm in Queensland


Jason Roberts [00:11:09] at the age of 13, moved back to New Zealand. So throughout high school, I did home economics. I did the cooking. So I had to do the sewing side as well. I could do a pretty mean stitch too if I need to.


Dr Ron Ehrlich [00:11:19] I grew up in the clothing business. Me too.


Jason Roberts [00:11:22] Well, interestingly enough, this is me, I’m a bit all over the place, but I may start ten sentences and finish one, you have to be right. I think if I didn’t get into cooking, I think I would have been making women’s shoes.


Dr Ron Ehrlich [00:11:35] Right.


Dr Ron Ehrlich [00:11:35] OK.


Jason Roberts [00:11:40] Whatever I had to do, it had to be a way to a woman’s heart.


Dr Ron Ehrlich [00:11:44] But four years old is very young to think about it. Was that influence in your, must have been through your family, obviously. Where are you getting other influences?


Jason Roberts [00:11:52] Yeah. So I had my grandparents on my mother’s side where the caterers had to go to school in the [00:11:58]south part of [0.0s] New Zealand. So I do remember any time that I would spend with them.


Jason Roberts [00:12:05] I just remembered them as jolly people, you know, they would [00:12:08]count [0.0s] me around the kitchens under and you know, in arms,


Jason Roberts [00:12:11] so they were showing


Jason Roberts [00:12:13] me around the kitchen and with all these, [00:12:14]déjame [0.0s] that women in the kitchen and I were quite big and jolly that they were smiling. And I think that my grandmother was so proud of me and she


Jason Roberts [00:12:23] would take a biscuit from the pastry section or something and give it to me.


Jason Roberts [00:12:26] And I just felt like it was a place of giving,


Jason Roberts [00:12:28]  a place of love,


Jason Roberts [00:12:30] a place where I felt safe. I know in that first, you know, seven years of your life, it’s your understanding of unconditional love and trust so if me


Jason Roberts [00:12:42] the women,


Jason Roberts [00:12:43] my grandmother, the white coats, the love in that space, the complete sense of freedom.


Jason Roberts [00:12:49] I didn’t know,


Jason Roberts [00:12:50]  you know, 20 years down the track that I’d be doing 80, 90 hours a week for someone else.


Dr Ron Ehrlich [00:12:57] Yeah, those [00:12:57]I was [0.2s] just crazy. But go on you. I can see what the appeal is here. It sounds so appealing.


Jason Roberts [00:13:04] So jump forward, you know, I ended up, my parents were very young when they had me, so they split when I was young. So I met my dad for the first time, really met him when I was 18. And he actually lived in this house that I’m in right now. And where I’m sitting right now was a futon that I slept for three months at the age of 18. Now, where I host this, you know everything out of Instagram, it’s just I look back at my life sometimes and it’s like even being at the event the other night,


Jason Roberts [00:13:33] you know, it’s sort of [00:13:33]stomach [0.0s] I’m just.


Jason Roberts [00:13:34] Wow.


Jason Roberts [00:13:35] How did I just reach this point right now anyway? My dad is still living. He lives north up on his yacht. And but this was the space where I first moved to. I started my


Jason Roberts [00:13:47] apprenticeship, you know, I got into cooking.


Jason Roberts [00:13:49] My first job was Kentucky Fried Chicken. It was really, it was a kitchen to me I didn’t care [00:13:55]if it is [0.0s] food and I wasn’t looking at all that was on the idea of looking for [00:13:59]something that I would’nt have [1.1s] was.


Jason Roberts [00:14:01] I didn’t know what I was chasing.


Jason Roberts [00:14:02] Ideally, I didn’t know where I was going either. But that was my first job. I had to get some money rolling in. I had to


Jason Roberts [00:14:08] get off this bloody fool that


Jason Roberts [00:14:09] I was sleeping on.


Jason Roberts [00:14:12] And so I live with my dad for the first three months, and then, he, actually my dad’s an interior painter. Dr. Ron, he might have painted your house at some point. He’s that person, [00:14:20]does everyone’s house. [0.8s] He got me my first job at Ravesi’s and this is back in 91, working for Megan Brown. That’s when


Jason Roberts [00:14:29] the movie, the food was sort of tick’s mixed


Jason Roberts [00:14:32] south-western. There was a lineup every weekend for breakfast and they would only ever do scrambled eggs, you could not get a fried egg, we’re not doing any variation on that menu. And I went from there, I was there for a year and a half, so my first year, my apprenticeship was there and I went to Armstrongs and Manly, where I worked with Mark Armstrong. I worked for Grant Lawrence and Steve Nichols. Steve Nichols and Grant Lawrence, this is a long-winded story.


Dr Ron Ehrlich [00:14:59] That’s OK.


Dr Ron Ehrlich [00:15:00] I’m kicking the boxes here, Jason. I’m just a fan of those two so far and keep going.


Jason Roberts [00:15:06] So you get, you know, Mike Armstrong, another Kiwi chef, had landed here sort of thing but also started to become one of the pioneers of cooking in Sydney at that time but Grant Lawrence and Steve Nichols, which were obviously going on, they became chefs in their own right, but that at some point they were apprentices


Jason Roberts [00:15:27] to [00:15:27]Momensbay [0.0s] Espenson.


Jason Roberts [00:15:30] [00:15:30]Momensbay [0.0s] Espenson was Damien’s business partner and butlers


Dr Ron Ehrlich [00:15:36] Hang on,


Dr Ron Ehrlich [00:15:36] Damien, for the listener, we know about who that is. But to tell us who we’re talking about here, because, I was going to ask you about mentors.


Jason Roberts [00:15:46] This guy.


Dr Ron Ehrlich [00:15:47] Yes, yes, yes.


Jason Roberts [00:15:51] Stepping forward a little bit. So [00:15:52]Damien Pignolet [0.4s] has been my mentor.


Jason Roberts [00:15:55] Since, literally since 2000 sorry,


Jason Roberts [00:15:58] since ’93.


Dr Ron Ehrlich [00:16:00] Wow.


Jason Roberts [00:16:00] Good friend and mentor to the point. He’s been a big part of my life. I’ve been there and I know I’m a big part of his life. I was there at his 15th birthday and cooking with Tony namedrop some names. Right now we you know, we had the Brandenburg Orchestra playing at his birthday. We had cooking alongside Maggie Beer and Stephanie Alexander. In fact, I can’t remember what page it is. But Damien, actually, he wrote Dead Jason’s [00:16:25]on behalf of salmon [0.5s] is in this book as well but it pays homage to that day and his 50th but I just cannot believe he’s now seventy to seventy-three. That was 20 something years ago, that birthday.


Dr Ron Ehrlich [00:16:36] Wow.


Jason Roberts [00:16:37] He was like yesterday. So Damien so I guess this track’s back a little bit to who I am as a person. So yes, I cook for 30 years. I’m going into the restaurant. I chased Hetz for a little while, but I still


Jason Roberts [00:16:51] I still elected.


Jason Roberts [00:16:52] I end up at Bistro Moncur my


Jason Roberts [00:16:53] third year of my apprenticeship. I moved through the ranks pretty quick


Jason Roberts [00:16:57] because


Jason Roberts [00:17:00] I love the industry. I did the hours because I was building something that I was going to need in my future that I didn’t know at the time I was just doing it. You just do those hours and I think in hospitality you do those hours


Jason Roberts [00:17:13] Ron, I,


Jason Roberts [00:17:14] I don’t know what it was. I grew


Jason Roberts [00:17:16] up so, but growing up


Jason Roberts [00:17:18] on a dairy farm and somewhat dysfunctional in the sense that alcohol was very prevalent,


Jason Roberts [00:17:22] I didn’t drink,


Jason Roberts [00:17:24] didn’t drink till I was thirty-something and that my mom always said don’t


Jason Roberts [00:17:27] drink. So when


Jason Roberts [00:17:28] I was, so when I moved through the ranks, with Bistro Moncur, I was


Jason Roberts [00:17:34] apprentice, the pastry chef, the second chef, and ultimately becoming the head chef with Damien still as a guide and a mentor. I did not drink


Jason Roberts [00:17:41] through that time.


Dr Ron Ehrlich [00:17:42] Well, and in that industry, that can’t be easy.


Jason Roberts [00:17:46] Well, it was easy for me because I knew that I was never going to drink. I think.


Dr Ron Ehrlich [00:17:50] I can say.


Jason Roberts [00:17:51] It was probably harder for other people going


Jason Roberts [00:17:53] why don’t you


Jason Roberts [00:17:54] drink?


Dr Ron Ehrlich [00:17:55] Yeah.


Jason Roberts [00:17:56] Just have a drink.


Jason Roberts [00:17:57] People try to [00:17:57]tell me we should drink. [0.8s]


Jason Roberts [00:18:00] I just, because I was


Jason Roberts [00:18:02] head chef at Moncur and responsible for two


Jason Roberts [00:18:05] hands


Jason Roberts [00:18:06] and I always thought that I was responsible for two


Jason Roberts [00:18:09] serve, I was


Jason Roberts [00:18:10] [00:18:10]responsible for 18 [1.7s]


Jason Roberts [00:18:12] [00:18:12]people [0.0s]


Jason Roberts [00:18:13] Where 90 percent


Jason Roberts [00:18:14] [00:18:14]older than me. [0.0s] Yeah.


Jason Roberts [00:18:17] So I just, I had so much on my shoulders.


Jason Roberts [00:18:21] I learned to deal with stress, I learned to manage with stress but part of that managing


Jason Roberts [00:18:26] it was no alcohol, no drugs, early nights. I mean, I could get, I could go home after an 18-hour day or 17-hour day go straight sleep, wake up the next morning at five-thirty to be on the bus and outside work. And good to go, [00:18:39]Monami, [0.0s] this time of my life, [00:18:41]you [0.0s]


Jason Roberts [00:18:41] Hunt.


Jason Roberts [00:18:43] Hunt, because I valued life. I value the connection


Jason Roberts [00:18:50] I had with Damien, the respect that I had for Damien, the respect


Jason Roberts [00:18:53] that I had for the industry,


Jason Roberts [00:18:55] the respect


Jason Roberts [00:18:56] that I had for the people who came and ate at Bistro Moncur,


Jason Roberts [00:18:58]  and knowing that


Jason Roberts [00:19:01] they need, that they wanted the French onion souffle or [00:19:03]steak for the parrot. [0.8s] I knew my role in this world. I knew that I was the facilitator of happiness and meals and something ultimately


Jason Roberts [00:19:12] that would foster


Jason Roberts [00:19:13] nostalgia, just


Jason Roberts [00:19:15] always been, I’ve always known that I cannot explain what it’s like, just that.


Dr Ron Ehrlich [00:19:20] Yeah.


Dr Ron Ehrlich [00:19:23] I mean, for the people from Sydney, they will, of course, know Bistro Moncur but for those listening from other parts of the world, I should just say that Bistro Moncur is and has been one of the top restaurants in Sydney for the last 30 plus years. I think 30 plus years would be a fair description.


Jason Roberts [00:19:47] It maybe just, it maybe like twenty-nine.


Dr Ron Ehrlich [00:19:50] But it’s been around for a very long time with those two hats and the interesting thing is just what are hats, I mean how do you get them and how do you keep them.


Jason Roberts [00:20:03] Yeah.


Jason Roberts [00:20:03] For anyone who’s tuning in from around the world it’s very similar to what the Michelin star rating system. There are judges and you are judged and I think over the years it’s changed, you know, I always felt like the reason


Jason Roberts [00:20:19] we didn’t have


Jason Roberts [00:20:22] the


Jason Roberts [00:20:22] third or couldn’t get the third hat was because we didn’t have


Jason Roberts [00:20:25] access to toilets


Jason Roberts [00:20:28] for wheelchairs, you know, like this little trial.


Dr Ron Ehrlich [00:20:33] There a lot of boxes


Dr Ron Ehrlich [00:20:34] to tick.


Jason Roberts [00:20:34] Yeah.


Jason Roberts [00:20:35] Basically, there are boxes to tick. But I think the thing that we had on other


Jason Roberts [00:20:39] side was not just


Jason Roberts [00:20:40] the space that we were in and our love and for the


Jason Roberts [00:20:44] food and our


Jason Roberts [00:20:46] awareness of


Jason Roberts [00:20:48] the local farming at the


Jason Roberts [00:20:49] time.


Jason Roberts [00:20:50] But I think it was, I think a lot of it was just to do with consistency, you got the same thing every time, if you were going to stick up for the [00:20:59]part, [0.0s] you knew you were going to [00:21:00]have lunch [0.2s] before you got there. And it was the same thing every time, during my time that you’re close to 10 years of


Jason Roberts [00:21:06] being there Damien


Jason Roberts [00:21:08] would be able to come in, Damien would sit on the table one or two and he would come and have lunch. But that was Damien’s job, was to keep us consistent. You would hear the paper go because, you know, the time still doesn’t had linen. [00:21:19]We hear[0.0s]


Jason Roberts [00:21:23] of


Jason Roberts [00:21:23] the butcher’s paper and in the kitchen.


Dr Ron Ehrlich [00:21:27] Yes, I do remember they had a linen cloth in a butcher’s table over the top of it. Yeah.


Jason Roberts [00:21:32] So, Damien would sit there, he would order the specials, he would try several different things. He would make notes and it would be like, so did you hear that, Rip?


Jason Roberts [00:21:39] It’s like, well,


Jason Roberts [00:21:41] I’ve got something to learn here or game and had just enough vinaigrette on his salad, the potatoes were cooked nicely, the beans were cooked through


Jason Roberts [00:21:47]  and the bread was


Jason Roberts [00:21:49] fresh.


Jason Roberts [00:21:51] Damien would always make notes. And that’s, so that’s


Jason Roberts [00:21:53] the real connection that I had today. I mean, in my time, just as a mentor, but Damien was the one who made us or gave us responsibility.


Jason Roberts [00:22:03] It’s like he was the perfect parent. He’s the perfect parent. He created boundaries for us. He showed us when we would


Jason Roberts [00:22:11] he told us when we were stuffing up. He gave us the tools. It wasn’t like, I guess, modern kitchens now, but they run differently in the states of.


Jason Roberts [00:22:21] Twenty years ago Ron, I looked to my left, I look to my right and everyone can cook.


Jason Roberts [00:22:25] It doesn’t happen


Jason Roberts [00:22:26] anymore. There is a lack, ther is a major shortage of chefs. We have a lot of immigrant


Jason Roberts [00:22:31] cooks, people who are coming in to seek opportunity here who may not necessarily


Jason Roberts [00:22:35] know how to cook, eventually will get there with the right teaching and love and mentorship behind them but it takes time, but this was going back then to [00:22:47]turned up by the bus loads outside Moncur [1.1s] looking for opportunity.


Jason Roberts [00:22:50] Hey, any chance we can come and go [00:22:51]a star, [0.0s] any chance we can


Jason Roberts [00:22:53] come and learn some things? I love when people come because


Jason Roberts [00:22:57] I was, I love making


Jason Roberts [00:22:58] [00:22:58]terrine [0.0s] and sausages and potatoes at least once a month.


Jason Roberts [00:23:02] I would do it close to a twenty-two hour shift


Jason Roberts [00:23:05] because I would put


Jason Roberts [00:23:06] I would


Jason Roberts [00:23:06] do would be [00:23:07]terrine [0.0s] day, which was a three-day process. And on the night of cooking them, service would finish at ten-thirty to 11. We would clean down


Jason Roberts [00:23:15] by 12:00 that


Jason Roberts [00:23:16] night. I would be


Jason Roberts [00:23:17] mincing or chopping, hand chopping livers and separating terrine mix [00:23:21]the [0.0s]


Jason Roberts [00:23:21] [00:23:21]grain most of my [0.7s] packing


Jason Roberts [00:23:23] probably 20,


Jason Roberts [00:23:26] 30 kilos


Jason Roberts [00:23:27] with a meat into terrine molds,


Jason Roberts [00:23:29] putting them in the oven for close to


Jason Roberts [00:23:31] two and a half to three hours till they reach an internal temperature of 68 degrees Celsius,


Jason Roberts [00:23:35] full amount [00:23:36]later the risk for now [0.7s] stack them with bricks like these, like [00:23:39]teaches [0.0s] making sure they didn’t fall over. They would sit for two hours before they would cool gone to the oven. And it literally was at seven a.m.


Jason Roberts [00:23:49] Six thirty. The next shift would come on out to be like high five. And still, I don’t need to sleep for days, but


Jason Roberts [00:23:54] I love that process. I love that


Jason Roberts [00:23:58] process. And so I would bring,


Jason Roberts [00:24:00] young kids would come and say, can I come with you at terrine day?


Jason Roberts [00:24:03] So on several occasions that we just


Jason Roberts [00:24:06] can’t believe he’s


Jason Roberts [00:24:07] still


Jason Roberts [00:24:07] awake. And secondly, I just want to cook.


Jason Roberts [00:24:11] That was my job to inspire people. And I feel like that’s who I am today.


Jason Roberts [00:24:15] My job is to inspire the next generation of cooks


Jason Roberts [00:24:19] and it ties everything back to what soil to stomach


Jason Roberts [00:24:21] is.


Jason Roberts [00:24:23] I’m going through a process and what Covid has really taught me wrong is that.


Jason Roberts [00:24:29] There is no


Jason Roberts [00:24:30] point holding on to all this incredible knowledge that I have, and I know for a long time shifts we would write cookbooks and I know chefs that would not give out their recipes. They don’t want


Jason Roberts [00:24:41] you to know how to make the French onion souffle that no one should know how to make Tetsuya’s


Jason Roberts [00:24:45] vinaigrette, because I’m in a process


Jason Roberts [00:24:48] now of I need


Jason Roberts [00:24:49] to tell you everything I know. I don’t want any secrets anymore. You need to go and make this for yourself. I need to create


Jason Roberts [00:24:57] space for new knowledge, so that’s where I’m at.


Jason Roberts [00:24:59] And so when I sat down last Friday, I think it was


Jason Roberts [00:25:03] at least, you know, it was a week ago


Jason Roberts [00:25:05] and


Jason Roberts [00:25:06] that my head was clear


Jason Roberts [00:25:09] and ready to receive all that


Jason Roberts [00:25:10] information. And now I know where my path lies.


Dr Ron Ehrlich [00:25:13] Yeah.


Dr Ron Ehrlich [00:25:13] Yeah. Well, I mean, you’ve identified also putting in a twenty-two-hour day. You said I’d do 90 hours before and then you said we’re not getting all that many shifts lately. And I kind of think, yeah, this is kind of a sequence there but the difference is you were at the end of that twenty two day and you still loved it because you saw all those terrines packed up. And I could relate to that. I just think that that creativity and that construction of something that people are going to enjoy is amazing. But back to the food, because as what I’ve noted in restaurants now and you mentioned twenty-five years ago, you mentioned the farmer and that’s come back to some degree. We’re in top restaurants. They often talk about where the food is come from. How


Dr Ron Ehrlich [00:25:59] do you,


Dr Ron Ehrlich [00:26:01] how do you get involved in that connection at your level with the person producing what


Dr Ron Ehrlich [00:26:06] you want?


Jason Roberts [00:26:07] Yeah, provenances has been a big part of the way I’ve cooked for a long time and understanding local communities in a big pot. So when you’re running a restaurant or cooking recipes, but they do day at home as well. But I think for me initially it was when you’re in a restaurant situation, it was having


Jason Roberts [00:26:27] [00:26:27]provadores [0.0s]


Jason Roberts [00:26:28] the connection for you with you. So at the time when I was, I guess it wasn’t really [00:26:32]till I [0.2s]


Jason Roberts [00:26:35] was at


Jason Roberts [00:26:35] Bistro Moncur as


Jason Roberts [00:26:38] somewhat


Jason Roberts [00:26:38] of a senior chef, you know, at the party


Jason Roberts [00:26:41] or a sous chef. And I was involved in the day to day of ordering or


Jason Roberts [00:26:45] talking about specials where I started to understand the [00:26:48]provadores [0.0s] that came in and the time it was met [00:26:51]browns grains. [0.4s] It was [00:26:52]Anthony Baharch from GICs Mates. [1.3s] It was great coming from coming seafood.


Jason Roberts [00:26:57] They would come in and I don’t know if


Jason Roberts [00:27:00] maybe it was. They made time to come and see me. That’s what was important, and so when they come, they would come in, and we would go out, I hope this is the right word, but they would [00:27:11]gloat about the punches they would have [1.6s] oh, this is [00:27:15]we done in beef, [0.3s] this is a short legged highland beef cattle, this particular farmer produces maybe six every


Jason Roberts [00:27:24] every


Jason Roberts [00:27:24] three years or whatever. They [00:27:27]have beef shin [0.0s]


Jason Roberts [00:27:27] [00:27:27]at the moment. [0.2s] There is this much meat on it. This is what


Jason Roberts [00:27:30] it’s fed on. And so you become part of the story and you’re not thinking cost of the time.


Jason Roberts [00:27:36] You’re thinking, why


Jason Roberts [00:27:38] consumers want that story, why consumers need to be part of this.


Jason Roberts [00:27:44] And the same thing transpired through fruit, vegetables,


Jason Roberts [00:27:46] through


Jason Roberts [00:27:47] fish, and then to the point


Jason Roberts [00:27:49] where we have importers who would bring in this beautiful Italian flower or pasta or, well, all this asparagus or chanterelles or truffles or whatever it was, and we could pick and choose. But more importantly, every item on your menu came


Jason Roberts [00:28:03] with its own story.


Jason Roberts [00:28:06] So there becomes this is how you were able to romanticize our menu.


Jason Roberts [00:28:11] This is where


Jason Roberts [00:28:11] Damien excelled, was being able to write a menu that was romantic and maybe they’re not romantic anymore.


Jason Roberts [00:28:18] It stays baked


Jason Roberts [00:28:20] chips sauce


Jason Roberts [00:28:22] they got pickles, cheese


Jason Roberts [00:28:24] sauce, something


Jason Roberts [00:28:25] the Damien would write in a way,


Jason Roberts [00:28:28] And I’m just


Jason Roberts [00:28:30] so grateful today. I mean, and


Jason Roberts [00:28:31] I have to share this too. But I have a library of books, unfortunately, that sits in California.


Jason Roberts [00:28:35] Mostly I feel like a good handful of which Damien me. But they were books written by Claudia Roden, Julia Child, Elizabeth David. In a way, some of these people wrote about food and Elizabeth David was fantastic


Jason Roberts [00:28:51] as she would talk about a suit being, you know, the colors of a spring dress and what had been it’s.


Jason Roberts [00:28:59] Words is so powerful.


Jason Roberts [00:29:01] And the way Damien


Jason Roberts [00:29:02] writes


Jason Roberts [00:29:03] a menu to me is romantic. It’s a reason to want to go and eat at that restaurant.


Jason Roberts [00:29:09] You feel like you’re


Jason Roberts [00:29:10] part of it. Damien was able to transcend a farmer’s


Jason Roberts [00:29:15] work through a


Jason Roberts [00:29:16] menu, we were able to not only mention


Jason Roberts [00:29:19] the name, but the way we describe certain things, but


Jason Roberts [00:29:22] to think that


Jason Roberts [00:29:23] means presents well, eating a meal is a pretty powerful thing. And I remember probably one of the first maybe [00:29:28]Undem cooked menu meals, [0.9s] but I remember one time he


Jason Roberts [00:29:30] invited me to his house to cook a meal.


Jason Roberts [00:29:32] And it was I don’t know if you remember, there was [00:29:35]scallops with three foot on the eve and hazelnut parsly [2.9s] and a lot of like a sherry vinaigrette, which is just fantastic. So Damien had made this three course dinner and at the time he had a


Jason Roberts [00:29:50] rotisserie on his wall in his kitchen. No one has a rotisserie on the wall and it


Jason Roberts [00:29:55] keeps Damien up. And he taken a chicken. And I would have to think at the time it would have been a Kangaroo Island chicken or maybe a piece of a [00:30:04]roasted [0.0s] chicken. And it was stuffed with tarragon


Jason Roberts [00:30:07] butter, cooked


Jason Roberts [00:30:09] it on the rotisserie, and he made a beautiful rice pilaf, which is just rice that cooked. Would have had a bayleaf for sure, maybe three white peppercorns [00:30:17]activity. [0.0s] He would have braised it in the oven. There would have been a dessert that.


Jason Roberts [00:30:22] Oh, sweet. That would have followed.


Jason Roberts [00:30:24] It may have been like mango instead with cracked black pepper or something. It’s amazing how you can remember these things some 20 years ago. Yet I couldn’t tell you what I’ve done for the last week. This particular meal I rented me to tears and the tears sort of


Jason Roberts [00:30:42] came from interestingly enough, it was this is not the best of it.


Jason Roberts [00:30:45] There was a vessel


Jason Roberts [00:30:47] and it was a


Jason Roberts [00:30:47] sauce pot and


Jason Roberts [00:30:49] the top leak


Jason Roberts [00:30:50] you could


Jason Roberts [00:30:51] pour the fat from.


Jason Roberts [00:30:53] So he kept all the juice from the chicken and the butter that come out. So from it was a half size that there was two [00:30:59]spaetzle [0.0s]


Jason Roberts [00:31:00]  one higher, one lower. The higher one, you could pull the butter onto the rice and the


Jason Roberts [00:31:05] lower one you could pull


Jason Roberts [00:31:07] the broth off.


Jason Roberts [00:31:08] I can’t even explain just by chipping in different ways because they [00:31:11]split up [0.2s] the same level. And anyway, I just remember being in Damien’s presence, it was a one on one situation and I just


Jason Roberts [00:31:18] thought, here I am and


Jason Roberts [00:31:20] my mentor is cooking and teaching me and


Jason Roberts [00:31:24] I’m a


Jason Roberts [00:31:25] grown man


Jason Roberts [00:31:26] and the love


Jason Roberts [00:31:28] that we share over food, friendship.


Jason Roberts [00:31:32] It’s so


Jason Roberts [00:31:34] special,


Jason Roberts [00:31:35] [00:31:35]actually, I mean, it [1.2s]


Jason Roberts [00:31:36] [00:31:36]maybe this where. [0.4s]


Jason Roberts [00:31:37] There was a book written by a famous French philosopher. Actually, he was 50 when he decided he want to be a philosopher and cook food, Brillat Savarin. Brillat Savarin was a lawyer up until the age of 50 then realized his whole family was and for whatever reason, he got into food, but he wrote the book on the physiology of


Jason Roberts [00:31:55] taste and how


Jason Roberts [00:31:57] food correlates to


Jason Roberts [00:31:58] life, death,


Jason Roberts [00:32:00] dreams,


Jason Roberts [00:32:01] love.


Jason Roberts [00:32:02] And this is who Damien has been to me. He’s like my own Brillat Savarin. So, Damien and I have done events in particular when I could think about was a winery.


Jason Roberts [00:32:14] Wyndham Estate, maybe in the Barossa


Jason Roberts [00:32:18] we did that event 2 days with maybe close to 500 people,


Jason Roberts [00:32:21] but the thing


Jason Roberts [00:32:22] I remember about that, there was several dishes that we cooked on [00:32:25]was a comfy might have been going to make dark nic and coffee dark. [3.1s]


Jason Roberts [00:32:29] [00:32:29]And there was [1.0s]


Jason Roberts [00:32:30] [00:32:30]there was trait in it but had coffee dark in it. [1.7s] One was this big rice pudding


Jason Roberts [00:32:34] that we made in this big bread


Jason Roberts [00:32:36] pan like this in my arms were in it and it was cape gooseberries and rhubarb. It’s just delicous but the thing that I took away from that with we drove there together and it might have been a sob at the time, but the sound system


Jason Roberts [00:32:48] was amazing and he was


Jason Roberts [00:32:49] playing I think, Buena


Jason Roberts [00:32:51] Vista Social Club.


Dr Ron Ehrlich [00:32:52] Right.


Jason Roberts [00:32:53] And that


Jason Roberts [00:32:54] music is what


Jason Roberts [00:32:56] connects me to that moment. So music has become a big part of my life and the vibration through music and food and connection


Jason Roberts [00:33:05] is just this is what


Jason Roberts [00:33:06] this is what makes me happy now.


Dr Ron Ehrlich [00:33:08] Yeah. Well, you know, you mentioned his ability and your ability to tell a story around the food.


Dr Ron Ehrlich [00:33:14] And that really is the


Dr Ron Ehrlich [00:33:15] key for us all, really, not just to see it as a burger and


Dr Ron Ehrlich [00:33:18] chips and it’s a one or two-word description, but an awful


Dr Ron Ehrlich [00:33:22] lot of life.


Dr Ron Ehrlich [00:33:24] And ours went into the production of even that burger and chips, let alone the other stories that you’re telling and making my mouth water. The connection between these suppliers also is part, so much part of that story.


Dr Ron Ehrlich [00:33:39] And I think it’s


Dr Ron Ehrlich [00:33:40] what a lot of podcasting is about is to make people realize its big story. But I always have thought that a commercial kitchen


Dr Ron Ehrlich [00:33:50] must be a very stressful


Dr Ron Ehrlich [00:33:51] place.


Jason Roberts [00:33:52] Yeah.


Dr Ron Ehrlich [00:33:53] What are some of the elements that make it particularly stressful? You mentioned consistency one. What are some of the elements that make a commercial kitchen stressful? And how do you overcome that stress to make it work? Well.


Jason Roberts [00:34:07] [00:34:07]I guess one of the things [1.7s]


Jason Roberts [00:34:09] [00:34:09]where you hold a knife, [1.7s]


Jason Roberts [00:34:11] [00:34:11]you can cut yourself, you work with the fire, burn yourself, floor’s slippery. It’s just dangerous. It’s a dangerous environment to work in. And I think the real thing that what makes it tough is just the hours in which you work [15.6s]


Jason Roberts [00:34:27] [00:34:27]and the [0.3s]


Jason Roberts [00:34:28] [00:34:28]and the heightened sense of awareness you need [2.8s]


Jason Roberts [00:34:31] [00:34:31]to have when you [1.2s]


Jason Roberts [00:34:32] [00:34:32]can be somewhat exhausted. [0.9s] What makes it, can be make it quite dangerous.


Jason Roberts [00:34:38] We would begin nourishment.


Jason Roberts [00:34:40] And eating


Jason Roberts [00:34:41] together as a group, as a family, so I think, yes, it can be quite a tough


Jason Roberts [00:34:47] environment,


Jason Roberts [00:34:49] can be dangerous


Jason Roberts [00:34:50] at times. But when you take that time out at 10 to


Jason Roberts [00:34:52] 11 o’clock in the morning and you sit at the stop and you eat a breakfast and you share a story and you do the same thing before you go into dinner service at, let’s say, five o’clock


Jason Roberts [00:35:00] is that you communicate


Jason Roberts [00:35:03] and you,


Jason Roberts [00:35:05] you remind you sort of remind each other that you really you are a


Jason Roberts [00:35:08] family and


Jason Roberts [00:35:09] you look


Jason Roberts [00:35:10] out for each other.


Jason Roberts [00:35:12] So you know


Jason Roberts [00:35:13] that just a kitchen can be tough, it can be dangerous at times But when you’re aware


Jason Roberts [00:35:20] of it,


Jason Roberts [00:35:22] you’re


Jason Roberts [00:35:22] aware of that space and you’re aware of your team plays, you know the people who’ve got your


Jason Roberts [00:35:27] back. And that’s what fundamentally that’s what the brigade is.


Jason Roberts [00:35:30] That’s what a


Jason Roberts [00:35:30] team is, is


Jason Roberts [00:35:31] someone who heads the whole sort of thing and is aware.


Jason Roberts [00:35:35] But I tell you what Ron, when you’re watching


Jason Roberts [00:35:39] our restaurant that seats


Jason Roberts [00:35:41] a hundred and thirty people and a lineup of people be full of


Jason Roberts [00:35:45] football going down at


Jason Roberts [00:35:45] Moorpark or coming in and they want steaks, when you watch six, seven people on the line


Jason Roberts [00:35:51] just


Jason Roberts [00:35:51] dancing around each other, it is the


Jason Roberts [00:35:54] most powerful,


Jason Roberts [00:35:55] beautiful thing you could ever watch because food is coming up for each table at the same time. And you got four or five people who


Jason Roberts [00:36:03] were who are participating in several different dishes sort of thing.


Jason Roberts [00:36:07] And then you go out, you know, Chef is calling


Jason Roberts [00:36:09] it and calling up the


Jason Roberts [00:36:10] food and then you got the maitre d or the [00:36:12]lady standing the food  [1.5s]


Jason Roberts [00:36:17] It’s so beautiful to watch but that comes from


Jason Roberts [00:36:19] consistency, that comes from constantly checking in with your team,


Jason Roberts [00:36:24] being aware of


Jason Roberts [00:36:25] that, I guess their abilities, sometimes


Jason Roberts [00:36:29] you become that strength.


Jason Roberts [00:36:31] It’s knowing how to support each other. It really is the ultimate relationship. It really is. Till it becomes toxic.


Dr Ron Ehrlich [00:36:38] Yeah, but you mentioned consistency and you also mentioned how people come in to a restaurant like Bistro Moncur, and they do get


Dr Ron Ehrlich [00:36:47] the same


Dr Ron Ehrlich [00:36:48] thing that they expect. It’s that constant. It’s that expectation not just of the customer, but then balancing out what you’ve got actually in the supplier and the team you’ve got standing around you. But I think you’ve answered it really, and that is building your team and being a family and giving responsibility and mentoring. It must be I mean, it must be an incredible scene.


Dr Ron Ehrlich [00:37:10] I can imagine


Jason Roberts [00:37:13] It’s that we had, I remember on different times we had reporters or journalists come in and sit in on a Friday, Saturday night. It’s just like they couldn’t sit back far enough. They didn’t want to be in our way, but they couldn’t. There really is a dance and you are literally sliding around behind each other to put food up on the past. But the utilization


Jason Roberts [00:37:33] of the, you know, the eight


Jason Roberts [00:37:34] burners and the two ovens to make all of this, you think it really


Jason Roberts [00:37:38] is a well


Jason Roberts [00:37:38] orchestrated..


Jason Roberts [00:37:41] It’s like watching your favorite


Jason Roberts [00:37:43] play,


Jason Roberts [00:37:44] being in front of your favorite piece of music.


Jason Roberts [00:37:46] Just it’s that everything works together.


Dr Ron Ehrlich [00:37:50] And you mentioned you will function with 500 people. And this is another part that just absolutely blows me away in this hospitality industry is that, you know, a restaurant like this from Moncur has I don’t know, what is it, 100 seats?


Jason Roberts [00:38:05] Yeah, I think


Jason Roberts [00:38:06] we hit about one hundred and fifteen, including outside


Dr Ron Ehrlich [00:38:08] A hundred and fifteen. But then you go to a function where there’s five hundred or fifteen hundred.


Dr Ron Ehrlich [00:38:13] How do you,


Dr Ron Ehrlich [00:38:14] how do you produce a consistent plate to put in front of fifteen hundred or five hundred people is kind of a mind boggling undertaking.


Jason Roberts [00:38:26] You learn,


Jason Roberts [00:38:26] you learn time management,


Jason Roberts [00:38:28] planning, preplanning


Jason Roberts [00:38:31] probably today. Why I still have notebook pads, I tend to grab my calendar, I make notes and that is my that is the way I connect with a procedure, I think as you get older, you get better at it, sort of when it comes to cooking dinner party at home is the big difference. Well during my time, I know a lot of chefs who actually just didn’t cook at home.


Jason Roberts [00:38:56] You know,


Jason Roberts [00:38:57] you learn to time management and then when you can transcend that into your own


Jason Roberts [00:39:01] life, I’m in the way,


Jason Roberts [00:39:02]  If I cook dinner for six people and I’m doing like an entree, main course, dessert, well, I know I’m going to get, [00:39:08]all the way is prepared [0.5s] a main course meal.


Jason Roberts [00:39:10] I know it’s really done.


Jason Roberts [00:39:11] I just need to carve it will make it look [00:39:13]more [0.0s]


Jason Roberts [00:39:13] so it can be braising beef cheeks or you know what’s so crusting a leg of lamb or a whole chicken that I can cook at two hours in advance and it can still ask me to crack it open like, oh, wow, look what you did. And it makes it look effortless. I think


Jason Roberts [00:39:30] the same thing


Jason Roberts [00:39:30] when it comes to doing a dinner for 500 to 1000 people. It is just time management.


Jason Roberts [00:39:35] But ultimately you want to make sure you have some help, but you’re not doing a work for five hundred.


Jason Roberts [00:39:39] But it is just, it really is just maddening. It still is. Whether you’re cooking for five


Jason Roberts [00:39:43] people in this three-course menu or five hundred people in this three-course menu.


Jason Roberts [00:39:48] You’re just multiplying these things. And if you, to be honest, if you need [00:39:52]sex, [0.0s] sometimes


Jason Roberts [00:39:53] it’s easier if you know you’ve


Jason Roberts [00:39:54] got five hundred people or a thousand people, you know exactly what your numbers are. It’s so much easier to prepare and plan than a menu where you basically you’re having 40 portions of everything. And then what happens in [00:40:07]another cost [0.6s] situation is you need to you need to create food that not only holds up


Jason Roberts [00:40:12] and it’s easy to serve, but also what you may not sell


Jason Roberts [00:40:16] 15 portions of squab at 60 bucks. So you create


Jason Roberts [00:40:21] food


Jason Roberts [00:40:22] that holds about, and this is where my love of classical French cuisine comes in, is we learn about


Jason Roberts [00:40:29] how to


Jason Roberts [00:40:30] preserve food through [00:40:31]coughing [0.0s] and


Jason Roberts [00:40:31] salting and air drying and smoking and bottling and pickling. And that’s where my real love of


Jason Roberts [00:40:40] French cuisine come. We know how to preserve


Jason Roberts [00:40:42] food, how to use it. And this ties back to.


Jason Roberts [00:40:45] So the stomach is how do you use the whole [00:40:47]carcass. [0.0s]


Dr Ron Ehrlich [00:40:48] Yeah.


Dr Ron Ehrlich [00:40:50] Nose to tail. Listen, I could keep asking you questions about commercial. I’m being a bit self-indulgent. I want to ask you a little bit about some of the stuff you’re doing, because you mentioned G’Day Neighbour and you also I know I connected with No Kids Hungry. Tell us about G’Day Neighbour, because that sounds very appealing, particularly in our current environment.


Jason Roberts [00:41:17] Thank you, Ron. Look, yes, believe it or not, yesterday was our one-year anniversary for G’Day Neighbour. And just here to my side, I got this shot at the moment because I had to keep walking past looking in my window. I live on four level. People walk in and tap on the window. They literally will go G’Day Neighbour so during the start of


Jason Roberts [00:41:36] Covid.


Jason Roberts [00:41:39] We will, what do you do? What do you do? You’re in lockdown,


Jason Roberts [00:41:42] what do you do?


Jason Roberts [00:41:43] I’m a


Jason Roberts [00:41:44] cook. I’ve been doing television radio for the last year and I thought, you know what,


Jason Roberts [00:41:48] I’m just going


Jason Roberts [00:41:49] to cook. So I like everyone else to start making salad, to start making pasta, to start of making banana bread. And then my windows, the [00:41:56]media [0.0s] aspect of the window, they opened


Jason Roberts [00:41:58] out onto the street and people


Jason Roberts [00:41:59] woke up. I would have neighbors and said, hey, look, I’ve


Jason Roberts [00:42:02] made some extra set.


Jason Roberts [00:42:03] I can’t eat at all.


Jason Roberts [00:42:04] It looks like I was going about heavy and I just started passing food out the window. And then it ultimately


Jason Roberts [00:42:10] became a


Jason Roberts [00:42:12] cooking show.


Jason Roberts [00:42:13] I was each


Jason Roberts [00:42:14] night at five o’clock I would go live G’Day Neighbour through the power of Instagram. And I have lived in the States on and off for the last 15 years.


Jason Roberts [00:42:23] I had and I was abroad connection to American ships to


Jason Roberts [00:42:28] [00:42:28]me so [0.1s] I get a shift on Instagram from from the States or the UK and we would chat about food more importantly would always deliver a recipe. And at the time it started,


Jason Roberts [00:42:39] it was utilizing


Jason Roberts [00:42:40] what you had in your


Jason Roberts [00:42:41] pantry,


Jason Roberts [00:42:42] teaching people to waste, not want, not using


Jason Roberts [00:42:45] up leftovers, making the most out of it, their food budget sort of thing.


Jason Roberts [00:42:49] So it literally is an Instagram account that goes live five days a week and we talk about food. But what was really


Jason Roberts [00:42:56] special, it had


Jason Roberts [00:42:58] me, to be honest, it had me in tears yesterday. It was a young girl, the name is [00:43:02]Major, and Major [1.0s] is nine years old and I called him my Victorian correspondence because we would go live and I would give her a task. And the task maybe tell us what foods should


Jason Roberts [00:43:16] we be putting in our school lunch box? And because of during Covid, she had respiratory issues. She couldn’t actually go to school so her mom would work with her on these questions and she would put together


Jason Roberts [00:43:27] this big


Jason Roberts [00:43:28] poster of all the things you couldn’t have. And she


Jason Roberts [00:43:30] lay the food out and


Jason Roberts [00:43:31] she would go live just like this and she would tell us all the things. So yesterday


Jason Roberts [00:43:36] and I know that


Jason Roberts [00:43:37] [00:43:37]Major [0.0s] through Covid had been saving and raising money,


Jason Roberts [00:43:40] selling lemons outside of a house or pigface, a weed, people would buy it and people become,


Jason Roberts [00:43:47] she was raising this money to come to Sydney


Jason Roberts [00:43:49] to meet me. And anyway, so I knew that they were coming to Sydney,


Jason Roberts [00:43:55] I believe it was today,


Jason Roberts [00:43:57] and made his mum


Jason Roberts [00:43:59] and said, hey, look, we have a delivery coming for you tonight between four and five.


Jason Roberts [00:44:06] Major wants, would love for you to be there to receive it, but also wants to be on the live with you when you open it up. And I’m thinking, OK, so I’m going to be here. There’s going to be a courrier coming.


Jason Roberts [00:44:15] And lo and behold, at


Jason Roberts [00:44:17] five o’clock, I’m ready to go. I’m doing a bone broth with osso bucco bones. And it’s sort of like I look like a really anxious bone


Jason Roberts [00:44:25] broth because the weathe is turning and lots of ginger and garlic. I’m getting prepared for it and ready. And I go live and I’m just texting Christy, Major’s mom, saying hasn’t arrived yet. I’m just thinking we’ll just leave the window where they may come during.


Jason Roberts [00:44:38] And I’m like, no, because they just, I know what that connection is. The knife plan something and it hasn’t happened. So they’ll be coming tomorrow anyway. So I start doing it. I cooking and talking about what I’ve learned this


Jason Roberts [00:44:51] year and


Jason Roberts [00:44:53] and talking about, you know, being patient


Jason Roberts [00:44:55] and taking that


Jason Roberts [00:44:57] first breath for yourself.


Jason Roberts [00:44:59] [00:44:59]And this is what [1.4s]


Jason Roberts [00:45:01] [00:45:01]G’Day Neighbour has become. It’s become a [2.1s]


Jason Roberts [00:45:03] [00:45:03]community and an [1.6s]


Jason Roberts [00:45:05] [00:45:05]opportunity for people to tap in and to take something away. There was always a piece of knowledge. [4.2s]


Jason Roberts [00:45:10] So anyway, chatting windows


Jason Roberts [00:45:13] open, waiting for the courier. And I turn around and Major is standing there. And I just felt.


Dr Ron Ehrlich [00:45:19] I had a feeling you were going to say that just the tear in your eye. I thought I bet you Major shows up


Dr Ron Ehrlich [00:45:26] on a dress.


Jason Roberts [00:45:27] And I did. And it really


Jason Roberts [00:45:28] did. And what’s been


Jason Roberts [00:45:30] hard for me during Covid is, you know, all my family are in New Zealand.


Jason Roberts [00:45:33] And we’re very, very close. And I would have seen them at least two or three times a year sort of thing in anyway. So it


Jason Roberts [00:45:38] was like it was like my own family was standing in


Jason Roberts [00:45:40] front of the window and I just,


Jason Roberts [00:45:42] I just, I couldn’t hold it back and to go here and she cooked with me and we just


Jason Roberts [00:45:47]  to share that


Jason Roberts [00:45:48] space in that moment. And if I could round this out, what G’Day Neighbour


Jason Roberts [00:45:53] is it’s about pure connection, authenticity,


Jason Roberts [00:45:56] a space


Jason Roberts [00:45:57] where you can come and


Jason Roberts [00:45:58] take whatever you want, ask whatever questions you want. If we don’t have the answers, we will connect you to those answers. And then I think you mentioned before about what [00:46:06]No Kid Hungry is [0.0s] to me.


Jason Roberts [00:46:08] So I would like to think of


Jason Roberts [00:46:10] like I’m that I feel like


Jason Roberts [00:46:12] I’m a charity crasher. I get involved in a lot of charities purely based out of biking. I love riding bikes. But what [00:46:21]No Kid Hungry [0.0s] was for me. I was living in the States and I was


Jason Roberts [00:46:25] presenting on a


Jason Roberts [00:46:26] show called The Chew was assigned to ABC America and I was doing a TV show. And at the time I was


Jason Roberts [00:46:31] making fantastic money and there was an opportunity to


Jason Roberts [00:46:33] do some work for my local


Jason Roberts [00:46:35] community. I had done a couple of [00:46:37]dinners to No Kid Hungry [0.4s] will be


Jason Roberts [00:46:38] raising money to feed kids across the country. And this is on a like a school program where it feeds kids their first


Jason Roberts [00:46:44] meal of the day. It takes


Jason Roberts [00:46:46] out that


Jason Roberts [00:46:47] stigma that rich or poor,


Jason Roberts [00:46:51] it doesn’t matter


Jason Roberts [00:46:51] what food you have, that everyone deserves


Jason Roberts [00:46:53] a meal to


Jason Roberts [00:46:55] stop the day. [00:46:55]And the [0.2s]


Jason Roberts [00:46:55] [00:46:55]kids should [0.2s] have to choose between the quality or quantity


Jason Roberts [00:46:58] of food. It resonated with me. I never had to choose.


Jason Roberts [00:47:03] So anyway, he got involved with No Kid Hungry. And at the time, Jeff Bridges


Jason Roberts [00:47:06] you know, Jeff Bridges, you get it. I was


Jason Roberts [00:47:10] was speaking


Jason Roberts [00:47:10] at an event and


Jason Roberts [00:47:12] along with a panel


Jason Roberts [00:47:13] with Billy Shore and several other people who were involved with No Kid Hungry. There was a Q&A


Jason Roberts [00:47:18] and


Jason Roberts [00:47:18] I sort of beg


Jason Roberts [00:47:20] the question and this came up the other night. [00:47:22]And so it was it said, look, [1.1s] I understand. They need to feed children, I get


Jason Roberts [00:47:28] that, but I love that


Jason Roberts [00:47:29] old adage, you know, give a man a fish,


Jason Roberts [00:47:31] sleep for a day, teach him how to fish, he’ll eat for a lifetime. And actually, I think Charlie brought it up the other day


Jason Roberts [00:47:37] and I


Jason Roberts [00:47:38]  said this, but what are


Jason Roberts [00:47:41] we doing to teach the children to fend for themselves? Because, you know, there are parents here are going, well,


Jason Roberts [00:47:46] [00:47:46]Do I pay of gas bill, [0.5s]


Jason Roberts [00:47:47] the electricity bill before they put


Jason Roberts [00:47:48] food on the table? What are we doing to teach the kids? And then and then


Jason Roberts [00:47:51] Jeff Bridges


Jason Roberts [00:47:52] answered my


Jason Roberts [00:47:53] question, said, well, we’re implementing school garden programs where they see firsthand the importance of planting a seed and what happens when Mother Nature gets involved, sun, water and then nutrition from the soil.


Jason Roberts [00:48:04] He answer that and I’ve got, I’m connected.


Jason Roberts [00:48:07] We are like this.


Jason Roberts [00:48:10] They’re jumping for probably about a couple more months. I’m sort of on a tour around the country. I’m doing live shows in D.C. and what have you. And I was doing a radio


Jason Roberts [00:48:18] show and one of the co-founders


Jason Roberts [00:48:21] of No Kid Hungry, just happened to be on before


Jason Roberts [00:48:22] me. I jumped on


Jason Roberts [00:48:23] the radio off of it to promote the show, and I


Jason Roberts [00:48:25] was just like that.


Jason Roberts [00:48:27] That was Debbie Shore from No Kid Hungry. Why do stuff with No Kid Hungry? And I talked about the dinner in any way. I so Debbie


Jason Roberts [00:48:34] heard that and reached


Jason Roberts [00:48:36] out to me, said, hey, look, I’m going to be in York, let’s connect. I connected. And I’ve always had this idea and this plan to ride across America on my pushbike, on my road bike. And so they would just throw money at me, just throw money at me. I’m going to ride my bike across the country. They’re going to throw money at


Jason Roberts [00:48:53] me and we’re going to be children and do this together. And she goes,


Jason Roberts [00:48:59] well, yeah,


Jason Roberts [00:49:01] let’s do that.


Jason Roberts [00:49:03] And so what we did, we piloted a ride and we started doing it instead of going across the country. We just did a small amount. So we did three hundred miles, which is close to 500 KS over three days, New York to D.C. She said, look, you get you get a group of people together. You raise twenty-five thousand this year.


Jason Roberts [00:49:19] Next year, we’ll


Jason Roberts [00:49:20] invest in the ride. Went on for profit, but we had money to invest into new schemes because we need to make more money. We need to feed more children. So we raised the twenty-five thousand the following the year we did the same route New York to D.C. and we went over to


Jason Roberts [00:49:33] the West


Jason Roberts [00:49:34] Coast and we I think we


Jason Roberts [00:49:36] did like


Jason Roberts [00:49:38] Carmel to Santa Barbara. So that was another three hundred


Jason Roberts [00:49:40] mile ride, basically.


Jason Roberts [00:49:42] I think we raised close to one hundred thousand or seventy-five thousand, hundred thousand. So with a bit of an investment. We had more riders and that. And on that year, this is 2017 Pink, the singer and her husband had come along. They’re also advocates for No Kid Hungry and she was


Jason Roberts [00:49:59] five months pregnant.


Jason Roberts [00:50:00] It didn’t say anything at the time. She’s just, hey, I’ll come and do the ride next


Jason Roberts [00:50:04] year with you


Jason Roberts [00:50:04] guys. So the following year. Sorry, this is 2016 we think, 2017 She’s doing the ride she just had a baby. She’s doing the ride and every now and then she had to stop to breastfeed her child. Anyway, long story short, we today we’ve raised close to ten million dollars.


Dr Ron Ehrlich [00:50:23] Wow. that’s fantastic.


Jason Roberts [00:50:27] We connect


Jason Roberts [00:50:28] children, not just the meals to opportunity and the vicious cycle


Jason Roberts [00:50:33] for our children is


Jason Roberts [00:50:34] that any person that we


Jason Roberts [00:50:36] we [00:50:37]Hinan [0.0s] on the children of a child turns up to school without a meal in its


Jason Roberts [00:50:40] stomach, you don’t have


Jason Roberts [00:50:42] to spice up, you think about education. You’re thinking, when is my next meal?


Jason Roberts [00:50:47] I’m so hungry and it’s


Jason Roberts [00:50:49] a real issue. And at one point it was one in four, one in five children


Jason Roberts [00:50:55] turned up to school without having a breakfast.


Jason Roberts [00:50:58] And then


Jason Roberts [00:50:58] during


Jason Roberts [00:51:00] our time, [00:51:01]three was noted hungry, [0.8s] but particularly shift


Jason Roberts [00:51:03] cycle. We changed it in some states to one in seven. So we saw the numbers really changing. And what happens if your child turns up in school and doesn’t get


Jason Roberts [00:51:12] the education and at fifteen, sixteen makes poor choices, ends up having a child


Jason Roberts [00:51:17] early? We’re just


Jason Roberts [00:51:19] rotating the same stuff in


Jason Roberts [00:51:21] and out.


Jason Roberts [00:51:21] So I love working with children hands down. They look at you without


Jason Roberts [00:51:27] expectation and they,


Jason Roberts [00:51:30] are the greatest gift. They are why we are here


Jason Roberts [00:51:34] and understanding that we


Jason Roberts [00:51:35] are all someone’s child and we will always


Jason Roberts [00:51:38] need


Jason Roberts [00:51:39] love and support and connection. It makes it that much easier.


Jason Roberts [00:51:43] So No Kid Hungry is a big part of who I am as a person. But it also helps me


Jason Roberts [00:51:46] transcend what teaching of


Jason Roberts [00:51:49] food now through G’Day Neighbour. This connection with Iran dying along the


Jason Roberts [00:51:53] other night is wanting


Jason Roberts [00:51:55] to know more because I want to leave this planet,


Jason Roberts [00:51:58] if not the way


Jason Roberts [00:51:59] I found it, just that little bit


Jason Roberts [00:52:01] better.


Dr Ron Ehrlich [00:52:01] Wow.


Dr Ron Ehrlich [00:52:02] Well, Jason, I kind of had that feeling and this kind of reinforced it. And that’s why I was so looking forward to talking with you today, taking a step back, because we’re just going to finish up. We’ve covered some great [00:52:13]territory here. [0.1s] I just wanted you to take a step back from your role as a chef, executive chef because we’re all on a health


Dr Ron Ehrlich [00:52:21] journey


Dr Ron Ehrlich [00:52:23] through life


Dr Ron Ehrlich [00:52:24] and in this crazy modern world. What do you think the biggest challenge is for an individual


Dr Ron Ehrlich [00:52:30] on


Dr Ron Ehrlich [00:52:31] that


Dr Ron Ehrlich [00:52:31] health journey?


Jason Roberts [00:52:34] I would say removing the obstacle [00:52:37]of stress. [0.1s]


Dr Ron Ehrlich [00:52:40] Thank you, Jason had a great comment, that is. But that’s, go on, please go on. I think that’s so interesting.


Jason Roberts [00:52:45] Understanding information.


Dr Ron Ehrlich [00:52:47] Um, yes.


Jason Roberts [00:52:49] I’m aware of your book, by the way.


Dr Ron Ehrlich [00:52:53]  No, no, that was a serious question.


Jason Roberts [00:52:55] Yeah, actually, Ron there is actually a serious science there because outside, I think in the last 20 years, outside of running a restaurant, I’ve sort of navigated my way through my own understanding of, I guess, nutritional


Jason Roberts [00:53:07] medicine and the importance of what food is to us on a basic level, all talk in front of children, at schools


Jason Roberts [00:53:14] [00:53:14]so I’ll ask them. [0.1s]


Jason Roberts [00:53:15] So what


Jason Roberts [00:53:16] does


Jason Roberts [00:53:16] medicine look


Jason Roberts [00:53:17] like to you?


Jason Roberts [00:53:19] And they would say it’s a white pill or it’s a capsule type thing in a box.


Jason Roberts [00:53:22] It’s something that mom and dad take. And if I always puts in but


Jason Roberts [00:53:26] what if I’m holding


Jason Roberts [00:53:28] up green leafy vegetables or carrots and tomatoes. And what if I showed you [00:53:32]this [0.0s] what if


Jason Roberts [00:53:32] I told you this is


Jason Roberts [00:53:34] [00:53:34]real [0.0s]


Jason Roberts [00:53:36] and how we


Jason Roberts [00:53:36] identify


Jason Roberts [00:53:37] with different colors of the rainbow. I know it’s an old adage, but it’s something my grandmother taught to me.


Jason Roberts [00:53:42] The rainbow. Eat as many colors


Jason Roberts [00:53:44] as you possibly can.


Jason Roberts [00:53:46] So as far


Jason Roberts [00:53:47] as the health aspect, you know, I have gone through, I


Jason Roberts [00:53:50] remember doing, reading


Jason Roberts [00:53:53] and reading on information, and I think more so because


Jason Roberts [00:53:57] of my understanding of what dementia was.


Jason Roberts [00:54:00] The non for profit work I’ve done was based on riding bikes. But then when I get involved, when I start hearing the message


Jason Roberts [00:54:07] as to why these things happen and why there is an increase in heart disease, cancer, diabetes, osteoporosis, and why we tend to take on more stress than we need to. When you start changing the


Jason Roberts [00:54:17] narrative of your own life and you start rethinking


Jason Roberts [00:54:21] what is my purpose is my


Jason Roberts [00:54:23] purpose, so when I


Jason Roberts [00:54:25] get to the pearly gates and


Jason Roberts [00:54:26] I see the dude upstairs with


Jason Roberts [00:54:28] the big white beard or whoever they [00:54:29]kaseem, [0.0s] whatever they are. And they say,


Jason Roberts [00:54:33] so what could you


Jason Roberts [00:54:34] have done better? What do you wish you had done more?


Jason Roberts [00:54:38] I wouldn’t have


Jason Roberts [00:54:39] been doing eighty nine, 90 hours


Jason Roberts [00:54:41] in the kitchen, I’m not a restaurant


Jason Roberts [00:54:42] kitchen for someone else, maybe my own kitchen feeding people


Jason Roberts [00:54:46] that I can nourish my own community.


Jason Roberts [00:54:48] I’m all


Jason Roberts [00:54:48] about building


Jason Roberts [00:54:49] community. I’m all


Jason Roberts [00:54:51] about creating awareness of, I guess, what


Jason Roberts [00:54:55] the damage that we


Jason Roberts [00:54:56] have done to ourselves through through the foods that we’ve eaten, where we’ve become disconnected at some point in


Jason Roberts [00:55:03] sticking food into our


Jason Roberts [00:55:05] mouth that has no


Jason Roberts [00:55:07] relevance to


Jason Roberts [00:55:07] nutrition.


Jason Roberts [00:55:09] So I


Jason Roberts [00:55:09] feel like with what I said, that, you know, stress and


Jason Roberts [00:55:12] I think this is why we were wired, really connected with Iran, too, is knowing the work that you’ve done this far is that it’s like these little things that I’ve been aware of for so long. I need to make more connection to that because it’s


Jason Roberts [00:55:24] so relevant and it’s where


Jason Roberts [00:55:26] we’re headed. It’s where


Jason Roberts [00:55:27] we’re headed. [00:55:28]So for me [0.5s]


Jason Roberts [00:55:29] [00:55:29]to have made you turn up outside my window yesterday and have it to you, that’s because I’m not holding on to all the best of the past. It’s because I’m leaving space for the future. And this awareness is purely coming from like it’s summer with fifth dimensional thing. And I don’t know what you believe in, but I can tell you my heart is full. [19.7s]


Jason Roberts [00:55:49] [00:55:49]My soul is abundant. Because I’m making space up here for new [4.8s]


Jason Roberts [00:55:54] [00:55:54]knowledge and doing [1.4s]


Jason Roberts [00:55:56] [00:55:56]what I’m meant to be doing. [0.6s] I’m working 11th hour and so I know what my answer is when I get up there


Jason Roberts [00:56:01] one day and I’m going to say,


Jason Roberts [00:56:03] no, I did my best


Jason Roberts [00:56:04] life. I created


Jason Roberts [00:56:06] a pathway


Jason Roberts [00:56:07] for others’


Jason Roberts [00:56:07] futures


Dr Ron Ehrlich [00:56:09] Well Jason, what a great night to finish on. And thank you. I’ve been looking for it, since we’ve chatted only a short time ago, I’ve been looking forward to this conversation. So thank you so much for joining us today.


Jason Roberts [00:56:20] Too easy


Jason Roberts [00:56:21] Ron. Thank you. And we should do it


Jason Roberts [00:56:22] again sometime, maybe with


Jason Roberts [00:56:23] food.


Dr Ron Ehrlich [00:56:24] I’d love to. I’d love to. That’s a dream come true.


Dr Ron Ehrlich [00:56:27] Thank you.


Jason Roberts [00:56:28] Thanks, guys.


Dr Ron Ehrlich [00:56:31] So I have to admit to being a closeted rock star admirer of executive chefs, I mean, I just think commercial kitchens and not just any commercial kitchen, but the commercial kitchen of a restaurant like Bistro Moncur is a great source of fascination to me. And it was so interesting to hear Jason talk about a commercial kitchen and everyone had it being a place and potential problems on an occupational health and safety basis on the one hand, but creating a family and a team and sitting down together to eat and this great sense of team and bringing it all together. And to be honest, the comparison, the similarities between running a busy,


Dr Ron Ehrlich [00:57:23] two


Dr Ron Ehrlich [00:57:24] hatted restaurant kitchen and running a dental surgery where our staff I mean, I’m very fortunate in my practice to have, there’s six dentists in total and we have four hygienists. We’ve got a team of 25 people. And and I very much look at our team as a family. And I remember many, many years ago, interestingly, I’ve been in practice for 40 years. And for the first 10 years, I used to work through my lunch hours and it used to be really crazy. I get in there at seven thirty. I’d finish at six, really long hard days and I decided to get a practice consultant who came into our practice. We paid him a huge sum of money, spent two days interviewing all our staff, looking at all the figures, got introduced to the word KPIs didn’t even know what that meant. Key Performance Indicators for those that don’t. And at the end of two days, what was his major recommendation?


Dr Ron Ehrlich [00:58:20] He said, you


Dr Ron Ehrlich [00:58:21] don’t sit down and have lunch


Dr Ron Ehrlich [00:58:22] together.


Dr Ron Ehrlich [00:58:23] That’s what you need to do. And I looked at him and I thought, oh, wow, I’ve just spent all of this money to be told I need to have lunch. But we implemented it. And I’ll tell you what, it made a huge difference to to sit down together and connect with the staff. And that’s what we’ve been doing for the last twenty-five years. So lesson learned there. And I could totally relate to Jason sitting down with the whole team. And I also loved the thing about stories. The food has a story. And that narrative that Jason’s mentor, Damien Pignolet had was it was so good at doing. And that’s just so important for us all to know the story of the food, where we come. Funny story, too, that many years ago I had tickets to the Socceroos, the Australian soccer teams, major game in front of 80000 people against Iran. It was I forget what year was probably 2000, 2001 or two. Anyway, it was it was 80000 people and it ended up in a penalty shootout. And my brother and my nephews had tickets for me and I had a choice. Either go and see this really important game or I could go to the book launch of Damien Pignolet. Guess which one I chose. And I never regretted it, although I’m still living it down with my brother and my nephews, but I never regretted it. So that tells you about where my priorities lie in terms of food and that. So it was just great talking to Jason and his G’Day Neighbour and he and I are neighbors. He’s in North Bondi, where is where I grew up, actually. And and we’re down one or two beaches for those that don’t know it in Sydney. And I’m living in Bronte. So we are virtually neighbors. And it’s been great to connect with Jason. And I hope you enjoyed that conversation. So don’t forget to go on to the Unstress with Dr. Ron app. It keeps you informed of all the shows and all the workshops that are going on. We’ve got this great five pillars of health online course which we’re building, developing, always improving. I had this finds you. Well, until then, this is Dr Ron Ehrlich. Be well.


This podcast provides general information and discussion about medicine, health and related subjects. The content is not intended and should not be construed as medical advice or as a substitute for care by qualified medical practitioner. If you or any other person has a medical concern, he or she should consult with an appropriately qualified medical practitioner. Guests who speak in this podcast express their own opinions, experiences and conclusions.