I'm building the World's Best Cooking website.

[00:15] uh I think I think we're

[00:18] live

[00:21] maybe let me uh I got to get the chat up

[00:36] all right we're live let's

[00:49] go yeah we are live I I haven't done so

[00:52] we did like a test

[00:54] stream uh what was that probably

[00:56] Thursday this past week um with the uh

[01:00] with the community and uh I realized I

[01:03] hadn't done a live in it's been like

[01:04] three years cuz if you guys have been

[01:06] following for years you guys will

[01:08] remember that I went through a little

[01:09] bit of a live phase so like there is

[01:12] probably I don't

[01:13] know 7 to 10 live videos on the YouTube

[01:26] channel but yeah today we have a it's

[01:28] again like we I didn't know the best way

[01:30] to announce what we've been working on

[01:33] um which is this new right now it's a

[01:35] website but this is honestly step one of

[01:39] years worth of of things that we've got

[01:42] to do um to kind of what the vision I

[01:44] have in my head is more of like a decade

[01:45] long Vision So today we're going to talk

[01:47] through kind of how we got here cuz it's

[01:49] been like 12 months in the making

[01:50] haven't been able to tell anybody about

[01:52] about it

[01:54] um I mean we could have told you but we

[01:57] were still figuring out so much stuff

[01:58] internally that yeah it was uh lot lot

[02:01] to go through so today we're gonna make

[02:03] a chicken burrito from the from the from

[02:06] cookwell dcom from the website that we

[02:08] have built um and then yeah we're going

[02:11] to talk about a lot of it because as you

[02:13] guys can see based off if you have gone

[02:16] I think I have the link in the

[02:17] description there's a lot of things that

[02:19] are different about I mean at its face

[02:22] it looks like a normal recipe right

[02:25] but there are so many things built into

[02:28] this website from like a fundamental

[02:31] like cooking education food science

[02:32] space that it's uh yeah there's so much

[02:36] stuff packed into this and this is kind

[02:38] of our it's oh man we we'll have to talk

[02:41] into it let me let me we'll just kind of

[02:42] hang out see what everyone's going on um

[02:47] we we'll give it like maybe fiveish

[02:48] minutes before we kind of hop in and and

[02:51] talk about everything

[03:01] yeah

[03:03] there's yeah Ben we have a lot to talk

[03:05] about

[03:06] there's right now it's it's going to be

[03:08] a website um we want to do again CU it's

[03:12] right now it's a website but it's also

[03:14] like a cooking brand so we do want to do

[03:16] some products underneath it I I've I

[03:19] mean like I said I've been doing YouTube

[03:21] for what like five six no probably

[03:24] probably like almost no five and a half

[03:25] six years now and I've always had this

[03:27] big hold up on like physical products

[03:29] because I was just like kind of what's

[03:32] the point um but now that we have

[03:35] cookwell the brand that has built in to

[03:39] the website which is going to buil be

[03:40] built in my content it's like this is

[03:42] like this is like my

[03:50] dream um and obviously it was not a not

[03:53] a solo effort but uh yeah there's a lot

[03:56] of a lot of stuff we got to go through

[04:00] yeah I'm looking at the chat right now

[04:01] so it's it's tough to like look at the

[04:02] camera we'll look at the camera in a

[04:13] bit Yeah light it might be lighting

[04:15] might be a little off I'm having like a

[04:16] slight difference in between my uh my

[04:21] OBS what it looks like on OBS and like

[04:23] what it actually looks like on YouTube

[04:25] right now so we may just have to we may

[04:28] have to deal with it it might not be

[04:29] perfect

[04:34] I can't I can bump the

[04:52] uh oh doc doc Rockman found the let's

[04:55] cook button

[05:01] mobile apps yeah you guys are you guys

[05:03] are right on it

[05:07] um yeah there's a lot of lot of cool

[05:10] stuff uh yeah you can talk

[05:13] to so I guess there's two people um who

[05:16] have been working a lot on this on my

[05:17] team so Pat Uh he's a mod in here so

[05:20] he's our he's our our

[05:23] lead uh our Tech lead basically I don't

[05:25] know CTO if you want to call him we

[05:27] we're a team of so I'll tell you like

[05:29] what my team's been working with like

[05:31] the past kind of 12 months it's it's

[05:33] myself so for videos um and then Spencer

[05:36] as my editor has been helping a lot

[05:37] absolutely crushing it uh a lot of back

[05:41] and forth and making the videos better

[05:42] and better especially as they get more

[05:43] complex and more deep um so Spencer's

[05:46] been a huge help on the YouTube front

[05:48] and then cookwell

[05:49] specifically um Pat on my team has been

[05:52] working a ton one of my best friends

[05:53] from college also the uh he is kind of

[05:56] like our C our Tech lead he's helped

[05:59] he's kind of been the developer and then

[06:01] we've also worked with another company

[06:03] called uh gray bike to help set

[06:06] everything up and then we've got a lot

[06:08] of future development to be done as well

[06:10] and then Keith on my team writes our

[06:12] newsletter if you guys didn't know I

[06:13] have a newsletter free comes out every

[06:15] week crushes it in there he also helps

[06:18] me so much with initial research on

[06:20] video so like the egg video we did last

[06:22] week Keith like helps

[06:24] me basically start from a much better

[06:26] starting point rather than me just

[06:28] having to go out and grab everything

[06:29] thing

[06:32] um and then uh yeah and then we have

[06:34] Grace she helps us parttime she's still

[06:36] in school so she'll help post on short

[06:37] form and stuff which we're going to be

[06:38] posting more in short form so I'm kind

[06:40] of excited for that

[06:42] um and then yeah and then obviously we

[06:44] work with two outside people on this so

[06:47] maid shop was the design company we

[06:49] worked with uh and they absolutely

[06:53] crushed it I we we'll start going

[06:54] through and and get into the website I

[06:56] have like a little I think I have a

[06:58] little display that we can we can use to

[07:01] like popop through but they absolutely

[07:03] crushed

[07:17] it yeah I think the I think it's an

[07:20] issue with my Wi-Fi if if it's a little

[07:23] grainy um this is like pretty far away

[07:26] from and I'm not I'm not bolted in so so

[07:30] I have like two or three bars right now

[07:31] so that might be the uh might be the

[07:38] issue but all right let's just yeah

[07:40] let's just talk about this thing though

[07:42] um or I should probably start some of

[07:45] this food stuff and then we can talk

[07:47] about it okay

[07:49] so I don't know what what order we

[07:51] should go in I feel like this I feel

[07:53] like we could be here all night if I

[07:55] don't start start some food stuff let me

[07:57] start with some of the food stuff um

[08:00] um so we're we're going to make it this

[08:03] recipe should be in the description or

[08:04] Pat and Keith if one of you could post

[08:06] the link too um just like so they can

[08:09] follow along and then I'll open up the

[08:11] recipe here in a second but I I'm about

[08:14] to get like chicken and stuff so I I

[08:16] can't really pop fully in um and then

[08:20] yeah we're going to talk through we're

[08:22] going to talk through these things on

[08:23] screen as

[08:26] well um but yeah let me let me let me

[08:28] get the recipe started at least at least

[08:30] let me get the chicken started and I'm

[08:32] not going to I'm going to use the oven

[08:34] instead of uh I'm going to do that

[08:36] Broiler method if you guys remember that

[08:38] we've talked

[08:40] about and the only thing I prepped for

[08:42] this was I just salted my chicken ahead

[08:44] of

[08:45] time that's literally the only thing

[08:48] I've

[08:57] done so yeah let me get the the chicken

[09:00] marinating let me get this done and then

[09:02] I'll have you guys just poke around cuz

[09:03] I'm kind of curious what you guys when

[09:06] when you go to the website for the first

[09:08] time and look at a recipe I'm very

[09:10] curious how you guys are going to poke

[09:12] around and click on certain things and

[09:14] how it works for

[09:18] you kind of the hypothesis that we came

[09:20] up with and especially as you like the

[09:22] more you read through the more you make

[09:24] recipes from it the more you click

[09:25] through and learn through the

[09:26] fundamentals the more everything will

[09:28] start to click over time so I feel like

[09:30] the first time we're going to talk

[09:33] through wouldn't be surprised if people

[09:35] were like a little confused it seems a

[09:36] little convoluted but I think like the

[09:38] second third fourth fifth 10th time 20th

[09:41] time 100th time thousandth time it's

[09:45] going to like it and you guys saw the

[09:47] title like I don't say world's best is

[09:50] like a way to brag it's like that's the

[09:51] standard like if I was going

[09:54] to put like my name and like spend you

[09:57] know all our money on this and like make

[10:00] it come into the world like it's got to

[10:02] be the world's

[10:04] best so that's like the standard that

[10:07] I'm holding myself to and you guys can

[10:09] hold us to that as

[10:14] well okay let me let me get this uh

[10:17] little marinade going and I've just got

[10:19] I've got chicken tenders instead of

[10:20] chicken breasts just cuz they were on

[10:22] sale um and then I know if you look in

[10:25] the recipe there's you'll see there's

[10:27] kind of two modes there's a let's cook

[10:28] mode that's really going to be good for

[10:30] mobile um I know a lot of people use

[10:33] their phone for recipes so that's going

[10:35] to be and that's a good stepbystep way

[10:37] to to walk through a recipe and for me

[10:40] personally I since I'm a little more you

[10:43] know I cook all the time I just like the

[10:45] big view at once so I probably won't use

[10:47] let's cook mode as

[10:49] much but I think a lot of people will

[10:52] love let's cook mode

[11:00] so so and and another thing if you guys

[11:02] look in the ingredients page you can see

[11:04] we have it broken down where there's a

[11:05] component view so when you're actually

[11:07] cooking that's the component and then a

[11:09] shopping view

[11:11] which will reorganize the ingredients

[11:14] based

[11:15] on what you need to be in the grocery so

[11:17] all the produce item will be in a

[11:19] produce section all the spices or like

[11:22] Pantry items will be in a pantry section

[11:24] so they're lot going to be a lot easier

[11:25] to use

[11:31] yeah and then Pat and Keith feel free to

[11:33] if people are having questions and I'm

[11:34] not keeping up feel free to just dump

[11:36] more information as you to uh Natalia

[11:39] macros that's a that's a feature we're

[11:42] going to need to figure out that that is

[11:44] a that's a high that's one of my

[11:46] features that I want in the current

[11:48] iteration um we don't so this is right

[11:52] now this is our MVP minimum buyable

[11:54] product um it is a completely free

[11:57] website recipe these fundamentals will

[12:00] always be free um we do want to make an

[12:03] application that utilizes this free

[12:06] information that'll be subscription

[12:08] based but that's going to be months in

[12:10] the future if you know probably next

[12:13] year depending on how we want to make it

[12:15] obviously but right now what you're

[12:17] seeing here this is will always be free

[12:20] recipes will be is free I'm never going

[12:21] to pay wall recipe I'm never going to

[12:23] pay all the fundamentals content because

[12:25] I think that should be available for

[12:26] everybody

[12:35] okay but yeah enough talking let me let

[12:37] me actually start some of this stuff uh

[12:40] okay so it's so hard to I'm out I'm out

[12:43] of my element it's been so long since

[12:45] I've live stream

[12:47] cooking so if I'm not talking for a

[12:49] little bit just uh you know you guys

[12:52] know the reason okay yeah so I think the

[12:54] recipe said blender food processor I'm

[12:57] kind of just going to

[13:00] um I'm going to blend up everything in

[13:01] the mortar and

[13:02] pestle which I've been loving the mortar

[13:05] and pestle

[13:06] recently coming around on it quite a

[13:10] lot so for this we got

[13:14] Habano and then I'm just going to chop

[13:16] it into slightly smaller pieces just so

[13:19] they're a little bit easier to break up

[13:40] but another thing that's going to be

[13:41] really cool about cookwell is if you

[13:43] guys have seen in some of the recent

[13:45] videos you may have seen those flavor

[13:48] tags these taste Aroma texture sight

[13:50] physical um human and and this is like a

[13:55] working theory of like what flavor is um

[13:59] but all of this stuff is also going to

[14:01] start being builting into the content

[14:02] it's I made this

[14:04] website also just for myself because I

[14:08] realized in videos in those deeper dive

[14:10] videos I kept talking about the same

[14:11] things I was like well are we talking

[14:13] about Aroma here are we talking about

[14:15] taste so the vanilla V video was

[14:17] primarily all about Aroma um you know

[14:21] and then Tomatoes it's like okay well

[14:23] tomatoes are acidic so we're talking

[14:24] about taste there um we're talking a lot

[14:26] about texture there uh um and those

[14:30] things so I kept referencing the same

[14:32] things over and over and over and I in

[14:34] like I just started to build out kind of

[14:36] a mental model for myself of how I think

[14:38] about these things and then once we

[14:40] actually put it to paper and tried to

[14:43] figure out well what is Flavor these are

[14:45] the the six things we kind of landed on

[14:47] and you can click through them on the

[14:49] website and kind of figure out where our

[14:51] heads at

[14:53] um and and we can and eventually we want

[14:57] to do kind of video deep dives into each

[14:58] of of these flavor components cuz

[15:00] there's a ton of things going

[15:04] on and yeah human again humans down

[15:07] there it seems a little

[15:09] weird you know a lot of these it might

[15:11] seem a little confusing like how does

[15:13] how what is human flavor right but a big

[15:17] part of flavor perception again is the

[15:19] way your brain is perceiving it so if

[15:21] you've ever tried something that your

[15:23] mom your grandma your dad used to make

[15:26] and even if you follow the recipe

[15:28] exactly it just doesn't taste as good um

[15:30] because a lot of those things are kind

[15:32] of

[15:33] human you know Nostalgia or like uh

[15:37] maybe it was a certain experience or

[15:39] Ambiance that you had that dish and

[15:40] you're just not able to recreate it in a

[15:42] recipe but that can influence your

[15:45] perception of the recipe or obviously in

[15:48] different cultures some recipes and some

[15:50] foods are you know prized In some

[15:54] cultures but not in others and that is

[15:56] like a big component of flavor that's

[15:58] really not talked about

[16:18] my

[16:20] rice all right throw a little salt in

[16:22] this too I've already salted the chicken

[16:24] but I'm going to throw a little bit in

[16:26] there

[16:33] and then another thing as if you guys

[16:35] see in the ingredients page like they're

[16:36] going to have these tags built in um

[16:40] which you can like if you don't know

[16:41] what they are like what they are or you

[16:45] want to learn more you can click in to

[16:48] each of those um and they'll give you a

[16:51] little bit you know a little bit more

[16:52] and then it links over to the

[16:53] fundamental side of the of the recipe

[16:56] website

[17:14] and then hopefully this is not terrible

[17:16] down here I I eventually I want to get

[17:19] like maybe maybe I'll mount something to

[17:21] the top of the ceiling for a better top

[17:23] down but not bad and then this is one of

[17:27] the specialty ingredients if you look in

[17:29] the shopping view uh aote

[17:31] paste or aote I forget if you pronounced

[17:34] the

[17:35] CH which is smells so like floral and

[17:46] bright and then basically just making a

[17:49] paste

[17:51] that will be I'm going to toss it on all

[17:54] that chicken in a

[17:57] second making a past paste with with the

[18:00] aot

[18:08] paste you like a site where you can list

[18:11] yeah so another thing we can do is we

[18:14] can top talk about the application that

[18:16] we're going to build there are so many

[18:18] features we've thought about that would

[18:19] make I mean initially I just kind of

[18:22] start with myself and think like what

[18:23] would make my life easier but you know

[18:26] and I'm a homecook like all of you guys

[18:28] too and there are so many features we've

[18:30] already thought of that we can build

[18:32] into an application whether it's helping

[18:34] with grocery shopping helping with

[18:36] inspiration helping with meal prepping

[18:38] where maybe you can drag and drop

[18:40] recipes

[18:50] in and then we need so I have the salt

[18:54] in here the the paste the peppers the

[18:56] garlic the onions we just need some

[18:58] orange juice and some lime

[19:03] juice and then that's going to go on

[19:25] these also kind of just want to eat one

[19:27] of these right here

[19:33] so let me get the chicken done and then

[19:34] I'll I kind of give you the the

[19:36] background of you know what like like I

[19:39] said we had our initial like kind of

[19:42] kickoff like Keith and I have been I

[19:45] think probably what was it back in

[19:46] November Keith like we probably

[19:47] initially started I I said like you you

[19:50] should like you know start looking for

[19:51] design firms or whatnot um because I was

[19:54] like I knew I wanted to build this but I

[19:56] needed help getting it started and then

[20:00] and that he found maid shop which was

[20:02] the design firm that we worked with that

[20:04] helped brought a lot of the basically

[20:07] the ideas I had in my head but actually

[20:09] make them look really good uh which is

[20:12] uh definitely definitely a tough task um

[20:15] and they like I feel like it's so much

[20:18] better than I ever really imagined it

[20:19] would potentially be

[20:32] okay so I'm just going to dump this over

[20:34] top of the

[20:35] chicken and then just kind of massage it

[20:38] in

[20:44] here so you see we have that nice color

[20:50] spices the chicken's already salted ahe

[20:52] Hadad a time that was like the one thing

[20:55] I mentioned that

[21:04] and then I'm going to spread these out

[21:05] on a bigger

[21:11] [Applause]

[21:15] pan and yeah these are all chicken

[21:17] tenders just they were on sale when I

[21:21] went to the store I was like why

[21:24] not and we're going to do the broiler so

[21:26] normally I would cook these right back

[21:27] here on the

[21:31] on The

[21:32] Griddle um but you guys can't I mean I

[21:35] just have my back to you the whole

[21:37] time so I'm just going to pop these

[21:39] underneath the

[21:42] broiler which is another technique that

[21:44] I probably did a video on that so long

[21:47] ago it's crazy to look back at the

[21:49] channel and just realize that videos I

[21:52] felt like I did not that long ago had

[21:54] been like 2 three years ago at this

[21:55] point

[22:00] will there be a separate video about

[22:01] Coco yeah definitely at some

[22:04] point I I thought about doing like a

[22:07] video to announce it

[22:10] but it was going to be hard to condense

[22:13] everything out so I just want to kind of

[22:14] to chill talk in a you know more more

[22:19] chilled relaxed environment but I think

[22:22] we will do probably a more formal video

[22:24] breaking down you know why we built it

[22:28] how how it works now what's going to be

[22:30] in the

[22:37] [Music]

[22:44] future okay so chicken in the

[22:55] oven I'm looking at the recipe on my

[22:58] other

[22:59] okay so the

[23:06] avocados also I don't know if anyone's

[23:09] making it but you got to go for the big

[23:10] old 12

[23:12] in

[23:26] tortillas this

[23:31] all right

[23:33] avocado I just do one sour

[23:41] cream lime

[23:43] juice you another clove of

[23:50] garlic we go with two cloves of garlic

[23:52] two gnarly looking cloes of gar these

[23:54] are oh these are old they're fine not

[23:57] worried about it

[24:00] line

[24:02] juice a little cayenne pepper I actually

[24:05] didn't have cayenne pepper but I got the

[24:06] uh ground pequin Peppers I'm kind of

[24:09] interested to try

[24:17] [Applause]

[24:21] these little dish before I spill it

[24:34] and I don't think this is going to

[24:38] reach I'll have to do that off screen

[24:40] but no

[24:45] biggie will the live stay up yeah live

[24:47] will stay up

[24:50] um yeah we we'll keep it up again kind

[24:52] of announcement we'll probably will do

[24:53] another video uh but yeah we got

[24:57] a this this will be up for as long as as

[25:00] long as we

[25:13] can also I probably shouldn't say it but

[25:17] every time I'm

[25:18] live I always think what would happen if

[25:23] I accidentally cut myself pretty bad

[25:28] it it's probably not something I should

[25:30] be thinking about but it always pops

[25:32] into my head I'm I just

[25:37] wonder it's almost like I'm speaking it

[25:39] into a distance obviously that would be

[25:41] terrible

[25:43] but I've always thought about that on

[25:45] cooking

[25:50] streams cuz you never know it can happen

[25:53] it can happen when you least expect it

[25:58] I'll be extra careful but then when

[26:00] you're when you start thinking about it

[26:01] you're too careful that that's when it

[26:05] happens okay so

[26:11] avocados and then oh I think someone

[26:14] asked about Parts we're going to talk

[26:16] about measurements and units if you look

[26:18] down in the FAQ of this

[26:21] recipe we basically had this decision

[26:23] point with units where again I want this

[26:25] to be like a worldwide platform

[26:29] and I as you guys know I don't own any

[26:32] measuring cups so I don't have a

[26:34] teaspoon I don't have tablespoons I

[26:36] don't have cups any of that um but using

[26:41] a scale all the time is also not

[26:44] necessary at all so what we decided on

[26:48] is we're going to try to be more just

[26:52] common sense with things so like you'll

[26:53] see in this avocado crma it's like one

[26:55] part avocado one part crma so

[26:58] really that would just mean Loosely I'm

[27:01] looking at this and eyeballing the

[27:03] rest and it looks about even one part

[27:06] one part call it good it's the exact

[27:09] same thing you would do with you know if

[27:10] if that said one cup one cup again

[27:13] they're both volumetric measurements the

[27:14] exact same but I think people get caught

[27:17] up in the actual measurement in the

[27:19] Spoonful and a lot of times it doesn't

[27:21] make that that big of that big of a deal

[27:28] yeah a public road yeah we like that's

[27:30] something we we'll need to create like I

[27:32] said this is just the website ver like

[27:34] the website of it there's a a lot of

[27:36] things we got to figure out um in the in

[27:38] the coming

[27:41] months and to see to see what what's

[27:44] going to be most valuable for people

[27:47] okay so Garlic's coming in here some

[27:49] lime juice as well

[27:59] little bit of

[28:13] cayenne little bit of

[28:20] salt and

[28:22] then got to blend this off camera

[28:29] wait I might be able to get it in

[28:36] screen apologies for your ears I'm going

[28:39] to add a little more juice just cuz it's

[28:41] not

[28:50] blending and I should check on this

[28:52] chicken before it gets

[28:54] burnt all right we're fine

[29:07] all right the other the other lemon's

[29:08] going in

[29:12] too or

[29:27] lime for

[30:23] m

[30:28] yeah that's so

[30:31] good all

[30:33] right so that's

[30:36] good we got the beans

[30:52] going is a little

[30:54] flip would have definitely got better

[30:57] Browning on on The Griddle for

[31:00] sure how to put that thing ripping hot

[31:04] but it'll still be uh this still be nice

[31:07] and

[31:16] flavorful okay uh

[31:22] beans and then while the beans are doing

[31:24] we can take a break to discuss more and

[31:26] I I'll answer some

[31:28] answer some

[31:43] questions a little bit of oil down there

[31:46] a little bit of ground cumin seed

[31:48] actually not ground cumin seed I like

[31:50] using whole whole cumin

[31:56] seeds um

[32:02] you know what h no I think I'm out of

[32:04] garlic won't throw garlic in there I do

[32:06] I do want to throw a little more of that

[32:07] paste in there though in the beans

[32:13] themselves let that just sauté a little

[32:17] bit and then once I get the beans in

[32:20] here we'll kind of walk through this

[32:22] recipe a little bit more

[32:28] wo

[33:17] all

[33:20] right and then just a little bit of salt

[33:22] in there though these normally these

[33:24] Cann beans or at least the ones

[33:26] normally have a fair bit of salt already

[33:28] in

[33:29] them so definitely got to

[33:32] be definitely got to be careful when

[33:34] adding your your own

[33:43] salt all

[33:52] right and I'm just checking the temp on

[33:55] these these should be like plenty done

[33:57] though yeah

[33:58] I'll let those cool down before we chop

[34:00] into

[34:00] [Applause]

[34:02] them

[34:04] okay now again basically we're there to

[34:07] now let's talk cookwell a little

[34:11] bit okay so cookwell is

[34:14] basically uh it's not just a website

[34:17] right now it is a website but basically

[34:20] the the why I wanted to create cookwell

[34:22] in the first place was I mean put it in

[34:24] the comments like what do you not like

[34:26] about recipe websites I bet there's a

[34:28] ton of things so the

[34:31] stories um very long

[34:34] Scrolls

[34:35] uh you know tons tons of

[34:38] ads um you know everyone's got something

[34:41] right that they don't like

[34:43] about about like kind of the current

[34:46] state of recipe websites or they're not

[34:49] not super useful I mean for me one of

[34:52] the biggest things was just everyone

[34:55] kind of has a different format

[34:58] um no one's really explaining why you're

[35:01] doing certain things or it's kind of

[35:03] confusing to

[35:05] understand so there's so many things

[35:07] about current state recipe kind of

[35:10] websites that I mean like you you guys

[35:13] you know you guys you guys understand

[35:16] like I it goes It goes without saying

[35:21] so basically I started to ask myself and

[35:23] this initially started as a cookbook

[35:24] idea probably two years ago I asked

[35:26] myself like what would my perfect recipe

[35:30] page look like and I asked myself that

[35:32] in the form of a cookbook but then there

[35:35] were so many things I thought of that we

[35:38] could add that it made so much more

[35:40] sense to actually try to make it a

[35:41] digital experience and

[35:43] create create a a basically a like a

[35:47] theory of cooking that could be attached

[35:50] to recipes because how I look at recipes

[35:53] now are so different how I looked at

[35:55] them like 3 or 4 years ago now

[35:58] things again before we made the website

[36:01] things would jump off the page to

[36:04] me like certain flavor things you know

[36:07] acidic ingredients salty ingredients

[36:10] certain Rea or not reactions but certain

[36:13] um people don't really talk about

[36:15] reactions in cooking website we do

[36:16] though uh or you know uh certain

[36:20] techniques would leap off the page

[36:21] because I understood what brazing was or

[36:23] I understood what searing was and I know

[36:25] what you're trying to achieve with it

[36:27] those things were very apparent to me

[36:29] only because I've been making cooking

[36:30] videos for you know several years

[36:34] so that was the whole kind of idea

[36:36] behind this is how do we

[36:38] build the best possible experience for

[36:41] the home cook and what we came in with

[36:44] maid shop was this was back in I think

[36:46] February of

[36:49] 2023 um basically my theory was why why

[36:54] this why cookwell needs to exist we

[36:55] didn't have the name yet um but why it

[36:58] needed to exist where there were three

[37:00] three buckets if you will that in my

[37:03] opinion the intersection of them or are

[37:05] what

[37:06] creates kind of where cooking is the

[37:08] most fun at least in my opinion is there

[37:10] is the inspiration so you see something

[37:13] and it looks really good Tik Tok great

[37:15] example of this you see a Tik Tok or a

[37:17] short form reel and you're like oh that

[37:19] looks really good you're just inspired

[37:21] by it just by seeing it um second second

[37:26] bucket is I need something it's it's

[37:28] lifestyle so first bucket is inspiration

[37:31] second bucket is lifestyle lifestyle is

[37:33] instead of you just inspiration is like

[37:36] you just stumble across something looks

[37:37] good you're like yeah let's go ahead and

[37:38] make it lifestyle is like I've got 30

[37:41] minutes I want something high protein

[37:43] give me those

[37:44] options um or you know maybe you're

[37:48] making something for a family occasion

[37:50] or Christmas or and it you're kind of

[37:52] putting a specific lifestyle spin on it

[37:54] and then the third bucket for me is

[37:58] food food science and cooking

[38:00] technique and what we kind of realize is

[38:03] that when you look

[38:04] around

[38:07] with um look around at websites and try

[38:10] to map out so big V diagram three

[38:13] through each circle right and you you

[38:15] try to map them out some places do maybe

[38:18] two of those well maybe someone does one

[38:21] of those well um but none really did all

[38:24] three well and my kind of theory that

[38:27] going into it is like whichever reason

[38:30] you come to cook well whether it's

[38:31] inspiration whether it's lifestyle

[38:34] whether it's cooking

[38:36] techniques the other two are always

[38:39] going to be built in to the recipe so

[38:41] when once we have deep dive articles and

[38:43] like you want to we're going to you know

[38:45] talk about deep frying versus Air frying

[38:47] the science behind it if you come for

[38:49] that you're going to also get recipes

[38:51] and other inspiration baked in to that

[38:53] article or if you come for the recipes

[38:55] and you don't know anything about

[38:58] um or you you know you don't realize

[39:00] that orange juice and lemon juice are

[39:01] sour ingredients or you can you know you

[39:03] can substitute them rather than us

[39:05] saying hey you can

[39:06] substitute lemon juice any Citrus you

[39:10] want like we're just going to put a sour

[39:11] tag and then you can start to learn that

[39:13] for

[39:14] yourself so a big thing that we wanted

[39:16] to do was a focus kind of more on

[39:19] empowerment than trying to list out

[39:22] every possible thing and give you really

[39:24] the framework that you can use because I

[39:26] don't know what's going to work best for

[39:28] you you don't know what's going to work

[39:30] best for me like we are all very

[39:32] individual people we have our own you

[39:34] know Lifestyles we all go on our own

[39:38] cooking Journey but what I want to do

[39:39] with cookwell is really give everyone

[39:42] the basis and the fundamentals of

[39:44] everything so they can go explore and

[39:46] figure out what you know how cooking is

[39:49] going to how it's going to fit into your

[39:50] life because I think if you have the

[39:53] base it's really unlimited with what can

[39:55] happen to it

[40:04] but anyway so when we started with uh

[40:08] with mid shop we had some initial ideas

[40:11] between like Flavor techniques and we're

[40:12] going to actually start going through

[40:13] let me just go through the fundamentals

[40:15] real quick cuz it's probably worth

[40:17] talking through for me it's like the

[40:20] more fun part of the and I got to avoid

[40:22] getting myself burnt here but let me

[40:25] just slide this over

[40:39] okay I'm just going to let that reduce

[40:41] down for a couple minutes and we'll talk

[40:42] through

[40:48] fundamentals okay so and I don't know

[40:51] why this is faded out it may look weird

[40:53] for you

[40:55] guys or like it looks dark on my screen

[40:58] at least I'm not

[41:00] sure okay so cookwell there's recipe

[41:03] side fundamental side and then there's

[41:06] going to be a side we're it's already

[41:07] going to change a little bit but

[41:10] obviously as you guys can see let me

[41:11] make sure this is

[41:12] [Music]

[41:14] working uh for you

[41:20] guys okay yeah yeah it looks good I

[41:23] don't again I don't know why it's

[41:25] dark who knows well figure it out at

[41:28] some other further

[41:30] Venture

[41:31] um okay so you click into a recipe we'll

[41:34] go into

[41:37] the

[41:40] ORS um again fundamental stuff so these

[41:43] are these are one of the tastes and a

[41:45] lot of like a lot of work we have to do

[41:46] on it like I said this is

[41:48] not this is already really good but this

[41:51] is legitimately Step Zero for us uh of

[41:55] of many

[41:57] so if you come in here again everything

[42:00] links back over to what we're calling

[42:01] the fundamentals and the fundamentals

[42:04] are you know what is Flavor how is

[42:06] flavor created and basically we kept

[42:09] asking

[42:11] ourselves you know why it's kind of like

[42:13] the first principal thinking where you

[42:14] just keep asking yourself why or how

[42:17] until you get to the very bottom so if

[42:19] you guys look at the very bottom we have

[42:23] molecules which is not something that I

[42:27] don't think many other if any other

[42:31] Really Cooking resources reference that

[42:33] often but what we realize and molecules

[42:35] is not something we initially had in our

[42:37] first meetings like this was several

[42:38] months down the line where we we were

[42:40] talking through all this stuff and we

[42:42] realized what happens is molecules are

[42:44] the building blocks of food

[42:48] so mostly that's water you know like the

[42:50] human what is it the humans are like 70%

[42:53] water

[42:55] um and that's the same with most food

[42:58] you know even more in a lot of cases

[43:00] like citrus this is mostly

[43:03] water uh carbohydrates fat protein and

[43:06] then alcohols are kind of your core

[43:07] molecules that make up

[43:10] food now you may be asking well why do I

[43:12] need to know about

[43:14] molecules and you don't have to know

[43:16] about molecules but again I like going

[43:19] as deep as I can to help explain the

[43:21] next level up and the reason molecules

[43:23] are important is because molecules

[43:25] dictate what type of reaction actions

[43:27] can occur in in foods and generally it's

[43:30] several reactions that are going to be

[43:32] going on so caramelization coagulation

[43:35] dehydration emulsification all these

[43:37] things happen so if you take a fried

[43:38] piece of fried chicken for

[43:40] example um the chicken itself the

[43:42] protein is going to coagulate the water

[43:46] from inside the chicken is going to be

[43:49] pushed out from of that coagulation and

[43:51] it's going to actually evaporate through

[43:53] the air so that's that bubbles you see

[43:55] when you when you deep fry food it's

[43:56] it's water scaping out because again

[43:58] most food is is water uh and then to get

[44:02] crispy from deep frying it actually

[44:04] dehydrates the surface so you're getting

[44:06] rid of you know whatever you have the

[44:09] breading is or the the crisp and it's

[44:11] crispy because of the the dehydration

[44:14] that it doesn't have any water anymore

[44:16] and then the mayor reaction is that

[44:17] Browning and so gives it that nice brown

[44:19] crust which can happen with proteins and

[44:22] like a free carbohydrate so you can

[44:24] really see the molecules really dictate

[44:26] what YP of reactions can happen and many

[44:28] and and in most

[44:30] cases again hopefully you see where

[44:31] we're going this one technique will have

[44:34] many reactions occur so if you look at

[44:36] deep

[44:37] fry and we should be able to click in

[44:39] this let me just make sure you guys are

[44:48] following okay so if we click in a de

[44:50] fry and again we have so much stuff to

[44:52] build out on this but you can see we're

[44:55] starting to build these components in

[44:58] where the food reactions are here the

[45:00] May

[45:02] reaction coagulation dehydration so you

[45:05] can really start to actually understand

[45:08] these Concepts and again it you don't

[45:10] have to want to do this like you don't

[45:13] have to go through the fundamentals Deep

[45:14] dive if you don't want to it's still

[45:17] just going to be the best spot for a

[45:19] pure beginner where you know you don't

[45:21] really need to you don't have to

[45:23] understand or especially when you're

[45:24] starting to cook you don't really want

[45:25] to know about molecules probably you

[45:27] just want to know how to deep fry and

[45:29] you can get that from the website and

[45:31] get a get an amazing recipe but

[45:33] eventually you maybe will start clicking

[45:35] into these things and again I don't

[45:38] really know what's going to happen the

[45:39] more you start to think about these

[45:41] Concepts you'll actually be able to

[45:43] understand recipes from a fundamental

[45:44] level and make your own recipes which I

[45:47] think a lot of people like to do I mean

[45:50] for me I'm I'm rarely following strictly

[45:53] recipes I following concepts so that's

[45:56] really what what I hope we can do with

[46:00] cookwell um yeah and then that rolls up

[46:04] into flavor so the molecules dict

[46:08] molecules make up food which dictate

[46:10] what types of reactions can occur

[46:12] reactions cause specific outcomes um and

[46:16] they impact different areas of flavor so

[46:19] you know texture site when a when the

[46:22] May reaction happens for example it

[46:24] turns it brown that's a sight thing when

[46:26] it it also creates hundreds of new

[46:28] Aromas that's an aroma thing um it you

[46:31] know can dehydrate the texture that's a

[46:33] texture thing humans just

[46:36] love uh deep fried food at this point so

[46:38] like if you see something deep fried

[46:40] even if it's it could be deep fried

[46:43] something that you maybe it's a deep

[46:45] fried shoe but if you didn't realize it

[46:47] was a shoe and just saw the exterior

[46:48] crust you'd be like oh that looks good

[46:51] um until you until you actually bite in

[46:53] so that's kind of like the basis of all

[46:55] the fundamentals and like I said

[46:57] ton of stuff we need to build out in

[46:59] there and make it really rich and I

[47:01] think really make these Concepts stick

[47:03] but it's going to be built in natively

[47:06] to the recipes which I think will be

[47:16] amazing um

[47:23] okay let me let me think here yeah let

[47:27] me let me get these chop this chicken

[48:11] nice and

[48:12] spicy ooh speaking of spicy that's the

[48:16] physical so like spicy somebody doesn't

[48:20] taste spicy it it is spicy from like a

[48:23] reaction right from the Caps or there's

[48:25] kind of some different Lev to it but

[48:28] physical physical in in accordance to

[48:30] flavor are at least again right now a

[48:33] lot of this it it can potentially change

[48:35] this is not like a set in stone I think

[48:37] that's what's kind of fun about it and

[48:39] why having it be

[48:42] a a you know something that we can

[48:45] change and update because like I want to

[48:47] get it understand everything more

[48:50] because there's so much to understand

[48:51] out there so I think that's going to be

[48:53] a cool part over the years too as we

[48:56] develop more things out and understand

[48:58] more it's only going to get better from

[49:18] here all

[49:23] right about ready to assemble here

[49:37] I think I need to get cheese

[49:40] out I'm going to lightly warm this

[49:42] tortilla over the beans

[50:10] uh will it say yeah I'll I'll explain

[50:12] that it's going to be the current

[50:14] website that you see this is always

[50:16] going to be open access recipes always

[50:18] will be open access fundamentals will

[50:20] always be open access the Articles will

[50:22] always be open access and all the all

[50:26] the video content on YouTube is going to

[50:30] it's going it'll roll into this as well

[50:32] so that'll always always be free you

[50:34] know we're going to have to put some ads

[50:35] on it

[50:36] but um so like if you go to the website

[50:39] right now there's no ads anywhere but we

[50:41] definitely

[50:43] will

[50:46] um we definitely will put some ads on it

[50:49] but I I don't view it as the reason why

[50:53] there are so many ads on the the

[50:57] websites that you you may know is

[50:58] because that's a big core piece of the

[51:01] business is the ad revenue from it

[51:05] um and the more stuff the more again the

[51:08] longer your page length is so if you big

[51:11] story you can fit more ads in you make

[51:13] more money but you know I don't want to

[51:17] I I don't view the actual business of

[51:19] cookwell as like an ad

[51:22] Revenue um model so I'm like I want to

[51:25] keep it minimal from the beginning I

[51:27] want to make the actual user

[51:29] experience as good as as good as

[51:32] possible and then we'll you know we'll

[51:34] monetize it in other

[51:37] ways so one of the one of the ways we do

[51:40] plan to do is we we will build a

[51:41] cookwell app which you can have like a

[51:45] login profile you can save your recipes

[51:48] here you can you know again there's so

[51:51] many features you guys can let me know

[51:53] what type of features you guys want

[51:55] but um uh one thing that I want is macr

[52:00] tracking because it's it is a pain in

[52:03] the ass to macro track if you are if you

[52:08] it's easy to macr track if you eat a lot

[52:10] of processed food and you make the same

[52:12] thing every night it's hard to macr

[52:14] track if you homecook stuff and like try

[52:17] new recipes so that's a big problem we

[52:20] like we want to figure out in you know

[52:22] is make make them integrated so it's

[52:24] easy for people to you know add them so

[52:27] you can actually try more things rather

[52:29] than I mean you know when you're going

[52:31] through a cut it's just it's like oh I'm

[52:33] just going to make the same thing

[52:34] because it's it's already in my you know

[52:36] my my fitness Palace so I just make the

[52:37] same thing rather than oh wouldn't it be

[52:40] nice to go find a a big long list of

[52:43] high protein recipes and they're already

[52:45] very well integrated with within maybe

[52:48] our maybe with already within the

[52:50] cookwell app or maybe you know they play

[52:52] well with whatever your preferred uh you

[52:56] know Fitness tracking app is so that's

[52:59] like a big feature that I want to figure

[53:01] out

[53:03] um and like I said we haven't started

[53:06] development on the application yet but

[53:08] already have done a ton of

[53:11] brainstorming I think a thing that I

[53:13] think would be really cool is if you

[53:15] could scan your pantry items so again

[53:18] you're logged into your profile you go

[53:20] to your pantry and you scan your items

[53:23] so then you have a log of your pantry

[53:25] that you can keep track of like that

[53:27] would be so cool because then you know

[53:30] when you're coming out of something or

[53:31] maybe you use it the other way where

[53:33] it's like oh I have these six Pantry

[53:36] items and can you suggest me a recipe

[53:39] that I could you know use with

[53:47] them uh but yeah another thing I think

[53:51] would for me I think it would be cool

[53:53] too is like if you have a weekly or a

[53:55] monthly view that you can drag and drop

[53:56] drop recipes like past recipes you

[53:58] favored recipes you like literally so

[54:01] many things I think that we can do with

[54:03] like an application that makes the

[54:06] recipes you can utilize them better or

[54:09] you again like I don't want to I don't

[54:11] want to pay wall recipes like I think I

[54:13] don't think anyone's recipes are like

[54:14] that much better than anyone else's so

[54:17] it just like doesn't make

[54:18] sense um at least in my opinion to like

[54:21] try to pay all those things and then

[54:24] also because we have like a nice brand

[54:25] at least I think it's cool we are going

[54:27] to start doing some products this year

[54:29] it'll probably be like one product this

[54:31] year if I had to guess

[54:32] but started to get some samples in of

[54:35] some things and figure it out but I

[54:37] again I don't want to become a product

[54:38] company I really think like the

[54:39] application is going to be where like we

[54:43] can deliver the most value to

[54:45] people

[54:47] um in addition to like just the normal

[54:50] the normal website which will be which

[54:51] will be really cool

[55:02] yeah pay Walling recipes once yeah no

[55:04] yeah I I agree that's why I don't you

[55:06] know I don't really hold recipes in you

[55:10] know I've never been one for like super

[55:11] traditional things or whatever I'm kind

[55:13] of just like I want to understand the

[55:15] recipe but you know I want to be able to

[55:17] mix it up as I feel um which is really

[55:21] what all the recipes here will do and

[55:22] then another thing I guess I forgot to

[55:24] mention too the idea with cookwell is to

[55:26] make it a platform so it's not going to

[55:29] be just my recipes like I want to get

[55:31] high quality content and recipes from

[55:34] all around the world so if there's a

[55:37] Creator who's really good at I don't

[55:40] know Japanese Cuisine Korean cuisine uh

[55:43] Mexican Cuisine and you know again we

[55:47] got to figure it out what that what that

[55:49] partnership looks like but I think my

[55:52] theory is what happens with everyone

[55:55] kind of exists in their own own bubble

[55:57] so you know say you got 20 different

[55:59] creators everyone's got 20 different

[56:01] sites they're all bad I mean mine's bad

[56:04] and I can say that because mine's

[56:05] terrible my Ethan ji.com

[56:08] terrible so I think you know we we'll

[56:11] have to figured out a lot to do there

[56:13] but I want I do want other creators to

[56:15] come on here and you know well again we

[56:18] got to figure we got to figure stuff out

[56:19] from the from the business behind the

[56:20] scenes but that is something that I want

[56:22] to do I want other creators on here and

[56:24] I want to get you know divver recipes

[56:26] from all around the world because again

[56:28] I view this as like a

[56:30] worldly platform and this is this like a

[56:33] decade decade long Vision so it's not

[56:35] it's not anything we got to get done

[56:36] right away but that's how I'm kind of

[56:38] viewing this is like a decade

[56:46] timeline yeah the app app wouldn't be

[56:49] app would be paid but well yeah again we

[56:52] got to figure we got to figure a lot of

[56:53] stuff out but it would definitely be

[56:55] adree too like if you paid for the

[56:57] application and then you log in add free

[56:59] obviously

[57:01] like I don't like those apps when yeah

[57:04] like applications that have ads in

[57:12] them um have I made everything yeah I

[57:15] think I have Okay so let's assemble

[57:22] this uh

[57:27] yeah as you can see a lot to figure out

[57:31] the lot to figure out lot to

[57:34] do um and again we're you know small

[57:38] team as of

[57:41] now but I'm I'm like I can't believe

[57:44] like I feel like it's feel like this is

[57:46] literally Step Zero but like what we've

[57:48] done here I'm immensely immensely proud

[57:50] of in its current state uh and like

[57:54] that's the cool thing is like it's I

[57:55] feel like it already is so good but it

[57:58] it it literally only gets so much

[58:02] better so did chicken

[58:06] cheese or Crema cheese chicken

[58:14] beans think I'm going to throw a little

[58:16] more Crema in

[58:19] there oh hot sauce this is some uh

[58:22] habanero

[58:33] actually I throw a little little dollop

[58:35] in right with

[58:38] the little more

[58:42] cheese

[58:53] lettuce and then oh I should I should

[58:55] mention too so some things you can

[58:57] expect with content as well so like

[58:59] YouTube content this year I've decided

[59:01] is the year of quality over quantity so

[59:05] loosely the the the plan for YouTube

[59:07] videos is going to be two per month

[59:09] one's going to be a longer Deep dive

[59:11] kind of like the egg video we did the

[59:13] Truffle video that that type of thing

[59:14] the second one's a little bit open in

[59:16] the air it's probably going to be deep

[59:17] dive is but maybe not quite as in-depth

[59:21] just

[59:22] depends we also if you want recipe

[59:25] content

[59:27] we will also be starting up shorts again

[59:32] on so Instagram we post for Tik Tok and

[59:34] I do have a uh shorts Channel on YouTube

[59:38] as well that somehow has got to like

[59:40] over 100k followers I don't know how I

[59:42] always wonder like are is everyone on

[59:44] that channel do they just know me from

[59:45] the main Channel or you know do people

[59:47] only know me from the shorts on that

[59:49] channel I always

[59:52] wonder

[59:54] um but yeah so actually we have this new

[59:57] kind of I did a little bit of a series

[59:59] uh we went to actually Pat and I went to

[1:00:01] New York City and we're doing like

[1:00:03] recreating my favorite New York City

[1:00:05] street food so we filmed that like right

[1:00:08] before Christmas and then got to edited

[1:00:10] up

[1:00:12] um and then they're going to be recipes

[1:00:14] in accordance with that content so if

[1:00:16] you guys want more just like basic

[1:00:18] recipe content and you don't you know I

[1:00:21] I love making the Deep Dives that's kind

[1:00:22] of where my my head's at we are going to

[1:00:24] be still doing some more like simpler

[1:00:26] recipe content on Instagram Tik Tok and

[1:00:29] the second YouTube channel so if you

[1:00:31] want to follow there to get that type of

[1:00:33] content um that'll be well that's a good

[1:00:36] way for us too to like build out more

[1:00:40] recipes it's a little bit tighter you

[1:00:43] know what I'm going to get the

[1:00:48] uh yeah so that's content and then oh

[1:00:52] yeah I I don't think I've mentioned it

[1:00:53] yet we also have a

[1:00:58] uh we have a we we have a paid Community

[1:01:01] where if you guys like live

[1:01:03] streams um this is probably like the

[1:01:05] best way to directly support us um so

[1:01:10] it's linked down below uh it's our paid

[1:01:12] community and basically a lot of the

[1:01:15] discussion for behind the-scenes stuff

[1:01:16] will be going on in this

[1:01:18] community um and there's kind of two

[1:01:20] tiers just there's a tier one Community

[1:01:22] tier uh where it's just like if you

[1:01:25] don't care about the content but want to

[1:01:27] support uh that's tier one and you know

[1:01:31] we do have a couple channels where like

[1:01:32] you can share what you're cooking ask

[1:01:33] questions things of that nature um but

[1:01:36] if you do want some extra content we're

[1:01:39] going to be doing tier two which we're

[1:01:41] going to be doing a monthly live stream

[1:01:43] every like first Monday so we just did

[1:01:46] the first live stream this past week as

[1:01:48] a test for this live stream but then

[1:01:51] February's live stream will be I think

[1:01:53] the 5th Monday um and we'll either a

[1:01:56] recipe from cookwell or maybe a recipe

[1:01:58] test you know up up to you guys on what

[1:02:00] you guys want to do for that and then

[1:02:01] we'll also be doing a podcast which we

[1:02:04] had been doing like a twice per month

[1:02:06] podcast but we're going to drop it to

[1:02:07] one and replace it with one of them with

[1:02:09] a live stream just cuz I think the live

[1:02:11] streams are more fun and I think it'll

[1:02:14] be better for cookwell if you guys are

[1:02:17] we can cook through recipes in real time

[1:02:20] find bugs find things wrong with it and

[1:02:23] then

[1:02:27] yeah I forget there I think there may be

[1:02:28] a couple other things in one other thing

[1:02:30] oh new an extra newsletter in tier 2 as

[1:02:34] well

[1:02:35] [Music]

[1:02:37] um and you guys know I got

[1:02:40] a I almost need to create

[1:02:44] something that is reusable that I can

[1:02:46] wrap because I'm obsessed with wrapping

[1:02:47] sandwiches

[1:02:49] burritos this is not as heavy duty of

[1:02:52] aluminum foil as like the super thick

[1:02:54] stuff but

[1:03:10] we'll let that sit in

[1:03:15] there uh but yeah I think that's mostly

[1:03:17] everything like I said we probably will

[1:03:19] do

[1:03:21] a

[1:03:23] um at some point we we're going to

[1:03:25] figure out a video kind of maybe

[1:03:27] explaining everything in a little bit

[1:03:29] more detail um with all like the flavor

[1:03:32] again I want to do videos on these

[1:03:33] Concepts because I think they're I think

[1:03:35] they're going to be super important to

[1:03:36] know and I think again not really talked

[1:03:38] about but for me they're they're I don't

[1:03:41] know I I just like to understand things

[1:03:43] like I got to keep asking myself

[1:03:46] why where'd you get the wrap from uh

[1:03:49] that was from the kitchen or restaurant

[1:03:51] supply store so it's like it's like food

[1:03:53] service grade like probably what they

[1:03:56] have in restaurants or like your

[1:03:57] favorite takeout spot that's the uh

[1:04:00] that's the foil they

[1:04:09] use uh I'm just seeing my kitchen yeah

[1:04:11] not a studio just my

[1:04:13] kitchen recipes form with AI GTP

[1:04:18] uh nothing against I mean it's just I

[1:04:20] think AI you got to figure out is

[1:04:24] how like AI is like you still need to

[1:04:26] figure out what the end goal is from

[1:04:29] like a human perspective I feel like

[1:04:31] but

[1:04:33] um yeah I mean it's cool all right uh

[1:04:37] let me get the other I don't want to use

[1:04:39] my good knife

[1:04:41] on on

[1:04:43] that but I don't know if I

[1:04:48] have I don't know where my serrated guy

[1:04:53] is where's my serrated did

[1:05:03] one serrated oh there we are hiding in

[1:05:07] here already

[1:05:18] dirty I don't know if you guys can see

[1:05:20] this one

[1:05:35] this is this is a good beater knife

[1:05:37] that's like a it is like a $20

[1:05:42] Whatchamacallit uh what is this called

[1:05:45] Mercer it's like the food service one I

[1:05:48] love that knife

[1:05:55] oh my

[1:05:57] goodness dude I haven't had a burrito in

[1:05:59] so long I know some people didn't want

[1:06:01] the some people the PSU recipe is on

[1:06:03] cook well so you guys can make and

[1:06:05] actually did that in a video I don't

[1:06:07] think people realize I did that in a

[1:06:08] video like maybe two months ago um so

[1:06:11] Patu is up on it's in that video and

[1:06:13] then we do have the recipe as

[1:06:17] well have you seen the bread coat is res

[1:06:21] pce um I've heard of that channel I

[1:06:23] don't know if I've watched any I think

[1:06:25] I've Maybe seen one pop up but I'll have

[1:06:27] to check them out yeah like I said if um

[1:06:29] if you guys have like specific creators

[1:06:32] that again I

[1:06:34] think it you know I want to partner with

[1:06:37] creators especially if like people are

[1:06:39] getting into the Weeds on stuff like

[1:06:41] that's that's um that's like right up

[1:06:43] cookwell alley but again what what we

[1:06:47] kind of realize is that cookwell is not

[1:06:51] only probably the best place for someone

[1:06:54] who is very curious about these things

[1:06:56] it's also kind of the best spot for a

[1:06:58] pure beginner because it still is just a

[1:07:01] normal recipe place and in if that's all

[1:07:04] you're looking for you can still get

[1:07:06] that right where you're like oh I'm

[1:07:08] going to scroll through this looks

[1:07:09] interesting here's a recipe like we have

[1:07:11] the let's cook mode which you can just

[1:07:13] and you don't have to go into the

[1:07:15] fundamentals if you don't want to but

[1:07:17] it's always going to be there and kind

[1:07:19] of be intuitively there so even if you

[1:07:21] never click on anything you know maybe

[1:07:24] eventually you just will see the tag but

[1:07:27] you don't you don't click on it

[1:07:28] eventually you probably will all right

[1:07:31] we got we got to take a

[1:07:45] bite oh my goodness

[1:08:08] um let's cook mode if you go onto the

[1:08:10] recipe page it should be right there

[1:08:12] green button white

[1:08:14] text up at the

[1:08:21] top yeah internet internet sha is great

[1:08:23] he is a great approach as well to like

[1:08:25] how

[1:08:27] food again I love I love his kind of

[1:08:29] very practical approach which again

[1:08:30] that's something we're all about too it

[1:08:33] we're kind of after what are the big

[1:08:35] 8020 Concepts um and how to use them to

[1:08:40] get the most out of those which I feel

[1:08:43] like he does very very

[1:08:46] well yeah and then Brian yep I I Brian

[1:08:49] have I talked a number of times

[1:08:52] um yeah I I want to I want to get

[1:08:55] Brian's recipes on here cuz I know he

[1:08:56] has a ton of amazing

[1:08:58] recipes Chinese yeah Chinese cookie

[1:09:01] deified another great

[1:09:03] one what's a drink this is a

[1:09:07] rambler Seltzer just like

[1:09:10] a this is their

[1:09:13] Blackberry um Ju Just Like A you know

[1:09:15] zero calorie not like a it's not

[1:09:17] alcoholic or anything

[1:09:32] um yeah it's hopefully it's hopefully

[1:09:35] it's great like I think we did a a sick

[1:09:39] sick job with everything again full team

[1:09:42] effort with ma mop like crushed the

[1:09:45] design for us um and we're you know

[1:09:49] we're going to continue working with

[1:09:50] them too like the illustrations that was

[1:09:52] from them too the illustrations are one

[1:09:54] of my favorite Parts as well

[1:09:56] um and then yeah Pat Keith Spencer

[1:10:00] Grace that that's like kind of my my

[1:10:02] team that that we've been building then

[1:10:04] you know we probably got to expand the

[1:10:05] team this year because like like I mean

[1:10:07] you guys know there's a lot of lot of

[1:10:09] stuff to be done

[1:10:12] here

[1:10:13] but yo Brian what's

[1:10:17] up

[1:10:19] um yeah guys I think I think we'll

[1:10:22] probably wrap it up here um like I said

[1:10:25] said if you guys want to keep up to date

[1:10:27] with everything again over the next

[1:10:29] several months you know we're going to

[1:10:31] be updating old YouTube videos with

[1:10:34] cookwell links um all new videos we'll

[1:10:40] probably start figuring out if there are

[1:10:42] recipes assigned with those videos or if

[1:10:44] it's like the egg video or the chicken

[1:10:46] video we'll probably start making

[1:10:48] writeups for those that will also exist

[1:10:50] on

[1:10:51] cookwell um you know short form content

[1:10:54] will be more rest recip content

[1:10:57] um and then yeah if you guys if you guys

[1:11:00] do want to kind of get more behind the

[1:11:03] scen stuff of what's going on um we have

[1:11:05] the we have the community down

[1:11:07] below um so lots of lots of cool things

[1:11:10] and like I said this is not this like a

[1:11:13] very early on you know it feels like

[1:11:15] year zero of cookwell even though I

[1:11:17] guess last year was probably technically

[1:11:19] year zero but we're actually kind of

[1:11:20] announcing it today um but yeah I think

[1:11:24] I can't wait to see what it's like in 1

[1:11:26] year from now 3 years from now 5 years

[1:11:28] from now 10 years from now this is feels

[1:11:30] feels like something I

[1:11:32] can I'm like fully in for you know for

[1:11:35] the long ride I feel like there's so

[1:11:36] many cool things that we can do with

[1:11:39] cookwell and truly you know make it you

[1:11:42] know the world's best kind of cooking

[1:11:44] education application resource for you

[1:11:47] know just again it's like a fundamental

[1:11:50] core belief of mine that cooking if you

[1:11:51] learn how to cook it will change your

[1:11:53] life in some way you know that that may

[1:11:55] be a very simple way where it helps you

[1:11:56] save a little bit of money helps you I

[1:11:59] don't know uh helps you lose weight

[1:12:02] helps you you know eat healthier helps

[1:12:04] you be creative that like cooking for me

[1:12:07] was originally just a hobby it was my

[1:12:08] creative hobby I was never really into

[1:12:11] you know like music or art like cooking

[1:12:13] was just a creative outlet for me and

[1:12:14] that was kind of what started the whole

[1:12:17] thing um and yeah I mean cooking changed

[1:12:20] my life

[1:12:21] in could probably list like 20 different

[1:12:23] ways um so it's like a fundamental core

[1:12:26] belief of mine that learning how to cook

[1:12:29] will change your life so that's like

[1:12:31] what cookwell like the whole mission is

[1:12:33] to you know educate and Empower you know

[1:12:36] home Cooks around the

[1:12:48] world um Sheena like I'm not coming out

[1:12:51] with a cookbook cuz like this like

[1:12:52] cookwell is what my cookwell or what my

[1:12:55] cookbook would have been so I eventually

[1:12:59] probably will do a cookbook but not not

[1:13:02] anytime in the near future um so many

[1:13:05] thing like again I think this has just

[1:13:07] much we can do so much provide so much

[1:13:10] more value with cook well and everything

[1:13:12] we can build into it more so than a

[1:13:14] cookbook so that's like going to be my

[1:13:15] focus for the next you know several

[1:13:22] years youd pre-order that app right now

[1:13:24] I know I we we we'll get we'll get

[1:13:26] started on that app play we had to get

[1:13:27] this we because we really need to do a

[1:13:29] lot of thinking about the fundamentals

[1:13:31] and everything because this really sets

[1:13:34] up everything else so if we didn't get a

[1:13:36] good base here it didn't make sense to

[1:13:39] jump into one of those other things

[1:13:40] right away like this is the core of

[1:13:42] everything and then we can

[1:13:44] build from from now

[1:13:52] on um yeah not right now we don't have

[1:13:56] macros we we're going they're they're on

[1:13:58] the short list to be added back

[1:14:01] in but yeah lot of lot of stuff to lot

[1:14:05] of stuff to do and yeah like I said if

[1:14:07] you guys have questions features that's

[1:14:09] kind of will be in the community as well

[1:14:11] like if you want to tap in but I'll I'll

[1:14:14] probably still do

[1:14:15] some again we're doing like a monthly

[1:14:17] live stream in the community but maybe

[1:14:19] every few months I'll also do a uh we

[1:14:22] can do one on YouTube again cuz they are

[1:14:24] they're fun I kind of forgot that you

[1:14:26] know it it is fun to just chill cook

[1:14:29] hang out make something so hopefully you

[1:14:32] guys

[1:14:38] enjoy yeah yep yeah the ingredient count

[1:14:41] we're trying to do that um lots of lots

[1:14:44] of stuff to good but yeah guys I think I

[1:14:46] think that's going to wrap it up for me

[1:14:47] what is it we're an hour an hour 20 in

[1:14:50] or so um and yeah like collabs are

[1:14:54] definitely in the uh

[1:14:55] like I said we could do so many things

[1:14:56] with this now that uh it's I'm super

[1:15:00] super

[1:15:01] excited uh but yeah can't wait but

[1:15:03] anyway yeah the best way just keep

[1:15:05] watching everything on YouTube go check

[1:15:07] out the website uh make some stuff let

[1:15:10] us know how you're liking it let us know

[1:15:13] what works what's confusing what you're

[1:15:15] not getting because like I said that's

[1:15:17] the best thing about this is we can we

[1:15:18] can change it we can update it as we

[1:15:20] learn more from you guys as we learn

[1:15:22] more ourselves so that's why this is for

[1:15:25] me it's just like I'm so so excited for

[1:15:28] the future of this but anyway yeah

[1:15:30] thanks thanks everybody for tuning in um

[1:15:32] yeah I'll catch you in the next one uh I

[1:15:35] don't know what the next YouTube video

[1:15:37] is it might be another week or so but uh

[1:15:39] you know there's there's plenty to go

[1:15:40] through the backlog but yep take it easy

[1:15:42] guys that'll wrap it up for me tonight