00:00
I decided to at 39 years of age to shift gears and change career. And my wife said to me one day, it's time to quit your job flat out. I was like, what the hell are you talking about? She said, just do it. I don't wanna hear you talking about this nonsense anymore. We'll go to a party and they find out I'm a chef. They want me to go on the grill or on the barbecue. I'm like, come on, really? Like, do you think this is all I think about doing and cooking all the time? Come on.

00:24
I'm aware of that. Those reality shows are far from reality sometimes. They're produced like anything else. And I'm not saying they define the winner beforehand, but you know, I'll let you say that. I'll definitely get that. I'm under no contract. There's no NDA that I would get in trouble for. You know, that's way past. You're listening to the Radcast. If it's radical, we cover it. Here's your host.

00:54
Ryan Alford. Hey, guys, what's up? Welcome to the latest edition of the Radcast. We're cooking hot today with Chef Jonathan Scinto. What's up, Jonathan? Welcome to the show. How's it going? Thanks. Pleasure to have you being on. You know, professional chef, content creator, host. You know, everyone's every guest we have now seems to have, you know, like 12 things I got their hands in.

01:24
expert cook, entrepreneur. You know, you got your hands in a lot, brother. Yeah, you got to stay busy. You know, you got three, I got three girls right now. So if you're sitting back and relaxing and you're sleeping, you're in trouble. I know, man, I can relate. I can't relate to the girls, but I can relate to the kids. We got the blues and the reds going on. My four boys, your three girls, like, you know, I can't even imagine a teenage girl. Is it is it as crazy as it sounds?

01:54
Yeah, a thousand percent. There's no sugar coating it. No sugar coating. I have friends and oh God, I mean, he's a good kid, this guy, but you know, it's scary. I was his age at one time, so you know what goes in my mind. Yeah, I'm sure we'll get to that. I, you know, I know you had, you had MasterChef and you've done a lot since then, but let's give everybody a little bit of that background and your story.

02:21
And then we'll kind of dive into what you've been up to and, you know, talk about the business of the business of cooking.

02:29
I decided to at 39 years of age to shift years and change career. I worked in admissions for many years, college admissions, for-profit education. I worked for Career Education Corporation for a long time and culinary school. I decided it was time for a change. I was unhappy with what I was doing. I felt like I wasn't being able to be creative and using my entrepreneurial mind.

02:56
And my wife said to me one day, it's time to quit your job flat out. I was like, what the hell are you talking about? Quit your job. You realize we live on Long Island, one of the most expensive places to live in the country. I'm just going to quit like that. And she flat out supported it. She said, just do it. I don't want to hear you talking about this nonsense anymore. You know, every single day we hear you complaining about how you're not happy. So she saw an article the day she said that to me.

03:24
for master chef, they had an audition in New York city and one thing led to another. And fast forward, it's been a hell of a ride since then. Absolutely. What's your most, I mean, how was master chef, you know, how was the experience for you? It was an incredible experience. You know, I was able to cook for Gordon Ramsey, uh, Graham Elliott, Christina Tosi, and we'll get to that. There's a funny story behind that. Uh,

03:52
And I was able to really show what I can do and have them taste my food. And I focus on Italian and Asian cuisine. I do what's called Haitian, which is a fusion of both the cultures. And so Gordon Ramsay, who was one of the most decorated chefs in the country, to be able to sit there and cook for him and then actually try my food and not rip it apart and say how he enjoyed it. And he said, Jonathan, you have some of the best.

04:21
mushrooms I've ever tried. And he called me one of the best cooks, Italian cooks in America. And I was blown away. Did I go as far as I wanted to on the show? No, but look, only one person can win. They only choose a certain amount of people to continue. And remember one thing, it's TV. Yeah. Yeah, oh yeah. I'm aware of that. Those reality shows are far from reality sometimes. They're produced like anything else. And I'm not saying they...

04:51
They define the winner beforehand, but you know, I'll let you say that. I'm under no contract. Yeah. No, no NDA that I would get in trouble for, you know, that's way past. So I'll tell you a little behind the scenes action. Yeah, definitely. How's, um, is it like a fraternity of sorts? Like, you know, master chef is into what 10, 11, 12 seasons now. I mean, is it, did do all the past present future? Do you guys keep up with one another?

05:21
Yeah, you know what? I can definitely tell you that it does become a close-knit group of people. You know, you have your friends, you have people that you associate with on the show. I talked to some people from season five, I was on season six, and then some people now. So you do get to meet people over the way, and everyone does root for each other, and then there's a lot of support going on, which is great. You know, people think a lot of these shows that there's a lot of negativity.

05:48
You know, that's more on the fan side when they watch the show. Everyone thinks they can do what you're doing, which is great. You know, then go audition for it and see how easy you think it really is. So, you know, the family bond. Yeah, it's definitely there. Uh, there's a group of people I have some friends with that I still talked on season six, but, you know, people go their own ways. Everyone's in different parts of the country. So, you know, it's not like we're able to meet up for dinner or anything like that. So, you know, Facebook.

06:18
Instagram, that's a really good tool to talk to people. And we also have iPhone so we can do FaceTime if we had to. What's, uh, you know, since you are a cook and you might be Italian joking, what, but what is your style? Well, I mean, what is, uh, your approach to cooking? I like to keep it simple.

06:44
I don't like to overdo it. I like to highlight the ingredients so people can actually taste what's in the food. I like to be able to build many layers of flavor so you can enjoy yourself. It's more about putting you like in Nirvana, right? We want you to go out into a different place and not have something that you've normally tasted. And I might take like a classic chicken palm dish and just flip it upside down and maybe add some hoisin sauce to.

07:13
the marinara just to give you that smoky sweet flavor. And that's what I do with Itasian. It's really more giving different flavors than just saying, here you go, it's a whole new cuisine. I didn't recreate or create a cuisine. I just made a fusion that most people weren't used to eating and try to give them something that they can say, wow, this is different. I like it, I enjoy it. So that's really what I focus on is that rustic-ness, comfort food. Yeah, how does...

07:41
I always fascinated saying people that, you know, cook for a living and having cooked at home like my wife and I say this sometimes like Sometimes when you cook all day, you're the last thing you want to do is eat You know, like like sometimes like I get excited about now. I'm a big dude I get excited about eating and like food and like but when I cook it and I spend all this time like even some of my favorite meals then by the time it comes to eat it like

08:07
I'm ready for a glass of wine, but I almost don't want to eat it. Like, is it the same way for you guys? Yeah, it's the anticipation, right? Like most people anticipate they're ready to eat, ready to enjoy themselves. Uh, yeah, there's times I cook for, I just did a party the other day for a nice family, they're doing a gathering in Orient, you know, really nice home right on the water and I came home and I was like, I don't want to see any pots, any pans and you know what I'm doing, calling them Chinese food.

08:35
It's easy, it's quick, let someone else cook for me and have something to drink with it. So a lot of times when you're cooking, yeah, you're tired, chefs, they're working long days, they're on their feet. You know, there's myths out there that they're sitting on crates and stuff like that. That is true. You know, we're sitting around what's around us. You know, we walk in the icebox to cool off. It's to really, you know, it's part of our lifestyle. You know, do we cook for ourselves all the time? No.

09:03
I have friends that come over and what do you think they want me to do? They want me to cook for them, you know, that will go to a party. And they find out I'm a chef. They want me to go on the grill or in the barbecue. I'm like, come on, really? Like, do you think this is all I think about doing and cooking all the time? Come on, let's hit the brakes a little bit. What is your favorite thing to eat? Chicken wings. I'm a chicken wing beer guy.

09:29
You know, I love Buffalo Wild Wings. There's a plug for you guys. Buffalo Wild Wings. There we go. The Radcast brought to you by Buffalo Wild Wings today. So yeah, I love going, you know, things like that. Uh, I like making my own ribs on the grill. Uh, I'm a barbecue guy. Uh, I like the pulled pork. I just had the other night made a kick ass ribs. We made that in the oven and that's just what I enjoy eating. And it's simple. You don't have to do very much. You let the.

09:57
oven do it or you let the grill do it and you walk away. As Ron Propel would say, set it and forget it. Forget it. I had wings this weekend for college football. That's my favorite. You know, nice IPA. Enjoy yourself. The wings were good. The games was not the clumps. I was that fan. So you kind of say what I'm going through right now. Oh, and three. Zach Wilson. Come on, man. Seven interceptions. Your first three games. Geez. Hey, Ricky quarterback, you're going to go through it.

10:26
We're dealing with it a little bit with Young Quarterback. We're more college people down here. Clemson's kind of shitting the bed earlier, but we'll see where it goes. I want to close out a little bit. We're going to transition into things now, but back to the MasterChef stuff. I mean, what was the biggest thing, your biggest learning, your biggest takeaway, and where did that kind of take you from a trajectory standpoint with where you went after the show?

10:56
Well, I saw it was an opportunity. I told my wife when I went there, no matter what happens on this show, even if I get kicked off the first time I got there, we're going to turn this into an opportunity that's just going to go for years to come and build into a business. So I saw it as a chance for my food to get on a larger scale and to show it into a bigger audience. So that was one thing I took away from it was the opportunity to have a lot of people

11:26
what I can do on a big platform, which was, you don't get that all the time. It's very hard to get that, especially if you don't pay for it. Right. That was one thing. The other takeaway was watching how production is done on these shows. And it was in the back of my mind. Well, you know what? Why don't I stop my own production company? I could make shows very similar to this on a smaller scale. We don't have to have, you know, the 10, $15 million budgets like these shows have.

11:56
but we can definitely do something very similar. And that was something when I was in the back of my mind, I started creating concepts in my head for the time I was even down there. I have a whole notebook when I was down there for MasterChef, I even predicted the winner on the show when I was down there before the show even happened. I have that in one of the spiral notebooks that I have. So that's what I started really learning and taking stuff away from that show.

12:24
To that end, you predicted the winner. And back to the earlier comment, was it talent? Was it personality? What led you to that? And how much does that play a role in the show? When I got down there, so I'll give it to you in a nutshell how it formed. My season, they decided to do a two hour premiere. They never did that before. It might've backfired on them a little bit.

12:53
because they didn't get the best ratings that they've had in the past. It's kind of packing too much, I think, in at one time. You know, they usually do just a one hour. So for that season, when I arrived, we're blindfolded, for real. Like, we don't know what's going on. They hide everything from us. They separate us in different parts of hotels. My season eight, we're gonna have 20 versus 20. It was gonna be like a tournament style where it would have been Chicago versus New York.

13:23
in the cooking aspects and that was my part where I had to. So we were in different rooms where we would do practice cooking, you know, everyone would be in groups and they grouped us up with some people that had some over the top personalities and you could tell right away who was gonna be on the show, who wasn't gonna be on the show. So I started writing that down every day when I got back to my hotel room, I was drawing pictures, you know, making out where we had the kitchen set up.

13:53
and I was able to pick who the top three were right away. Based off of, I'm not gonna say talent, because you know, cooking for that show. Yes, we're really cooking. No one's switching out plates. There's no assistants. You're cooking on the fly. A lot of things are happening. Mistakes are made. There's been injuries, right? It's all legit. There's no tricks that are done by anyone there on the show. I want people to really understand that. But...

14:21
In a nutshell, it's not just cooking that wins these shows. It's not. And no matter how people want to say that it's the opposite, it's a mix, right? You have to have a personality that goes with what you're cooking, if that kind of leads you to what I'm getting at. They have schedules to follow and a story to put out. And a lot of what happens with the winner is it relates to.

14:50
what's going on in the environment in that period of time and what's going on in that culture and you know MasterChef is real smart. They know how to put and put their product out there during what's going on in the news, you know, what's relative to what's happening in the world. So they kind of know what they're doing. To say that they pre-picked the winner in advance, you know, that's a crapshoot, I guess, if you want to call that. We'll leave that.

15:19
thought process for everyone out there to have that in their minds. Is it, is it fixed? You know, that that's what everyone thinks. Uh, I'll leave it alone on that one. Well, they do have to, you actually have to perform, right? So, I mean, they could have it in their mind who's going to win, but if they completely fell flat in the, in the cooking of it, like you said, they've got to put it all together, right? Yeah, they got to pull it all together and look, they film a lot, right? Yeah. When we got on the, on the set.

15:48
The first day we get out of the van, they put us in the van. We are mic'd up within a matter of two minutes and the mics stay on. I went to the bathroom with the mic on. They walked us to the bathroom. We can't go anywhere by ourselves. So we're quarantined, really, in a nutshell. And they're filming and it's rolling the camera. So they can do pretty much anything they want to magic television. So anything can happen. Yeah, well.

16:17
You know, Noah Sims has become a good buddy of mine. He was on season 10. I don't know if you know Noah. Uh, he's crazy. Season 10. I'm I had a friend, he's like, he's six, seven. He's a giant and, uh, he's a Southern boy, long hair, cowboy Sims, essentially. He's awesome. Uh, but he's, he had a lot of same thoughts. You did. I think he was third runner up fourth runner up. Uh, so he did pretty well. Um, but he had, he shared a lot.

16:47
Well, he's a good cook, but he's got a personality too. I mean, you can see he played well on TV and he's a great dude, but he shared a lot of the same perspective as you did. It's been consistent with the show. What's been, you know, so since the show, like what's been the, you know, talking about the business and marketing side of what you do? Like what's been your channel of?

17:12
monetization, you know, like how's this been a business for you? How have you made it a business, you know, since the show in the last, you know, four to five years. So the minute I came back from Los Angeles, the day I landed, I had a website up in a matter of seconds, right? Power of Wix went on there, have a background in design, was able to build something that would get me a blueprint, right? When people start searching for you, it's not about social media at that time. It wasn't as powerful as it is now.

17:42
when they were going back six years ago now, right? So things have really picked up speed on social media since then. So I built a website, I started doing shows and events and just getting out there, not relying on television because that's 15 seconds, right? They're gonna forget about you very quickly. So you have to really monetize that first and build yourself and get the awareness and the credibility for people to see who you are.

18:12
and also be searchable, right? When people start hearing your name, they're gonna go on Google and they're gonna start looking you up and saying, oh, well, so I had to try to get press. I never paid for press. You had to get out there and start getting local newspapers is where you start. Contact a journalist, give them a pitch, give them an article that is worthy for them to put in there and they'll put it to their publishers. They'll push it. So I started doing that right away. I started crafting up stories and ideas

18:42
get rejected on a lot of them, but some of them went through. And that's what you needed. You had to be searchable on that. And that's how I started to build now that credibility to build a business. And I started doing events where people now paying me to do dinner experiences. I'm now able to be searchable. And in the first year, after I got back from MasterChef, we did 50 events. None of them were paid. We did food shows, New York City food and wine. We did...

19:12
Chop live, we did Iron Chef, and now building reputation, people seeing the food and tasting it. They're seeing my personality again, not just relying on, you know, being on TV for 10 minutes, right? That was really important to establish myself because there's going to be a lot of negative sayers. There's going to be a lot of people that are going to rip your ass apart on, on say that you're not who you really are. You know, you can't do it. You're full of crap. You're fake. You're fraud.

19:40
I've heard all those Ryan, you have no idea. No idea. Right. I've had people tell me to put my finger in an electric socket and gets electrocuted. No joke. Right. Craziness. And you got to have thick skin. You gotta let that stuff pass by. Well, there's a lot of hurting people out there. I mean, anybody that goes that far, uh, it's really easy to judge and it's hard to do and, and so, uh, that comes with the nature of the beast of social media. Unfortunately. Exactly.

20:10
You got to let that stuff slide, right? You have to have a thick skin, especially when you're in the public eye. Now, yeah, you're going to be exposed to your lifestyle and what you do and people are going to see it. You got to be able to roll with it. Like my wife would never, she's Sicilian. She sees some of that stuff on, so she's ready to attack. She's in a tight mood, right? She's, she's ready to kick some ass. I'm like, yeah, hold on. No, she's a little bit of a quiet lady, but when she sees a family getting attacked, she's a bull in a Chinese shop, right?

20:39
So started doing that, started building that, getting the groundwork in them, which was really, really important. And that first year, it was tough. You know, there was no money coming in. I was scraping by, making sure that we were building it. I had a great support system. My wife saw what I was trying to do. Year two, we did over 100 pay parties. We built that foundation. We built that framework. We started getting out there.

21:07
We didn't post any flyers because we were trying to build more of a niche, a luxury type of dinner experience. At the time, no one was doing it here on Long Island. It was one of the first to do in-home dinner parties. And it just, it took off. And then we started doing them in other parts of the country. So I had to build a plan. And then year three, we said, you know, we can't continue to do dinner parties anymore. We have to do something else. We started doing paid ticketed events, themed pop-ups.

21:37
So we would do different pop-up experiences, tastings, and people would buy tickets right through my website. And we would sell tickets. We do 75 to 100, keep it down, intimate. And we would make it entertaining. We had people who had radio shows come on and they'd do the radio shows inside the pop-up. We had a really cool thing. It's a Long Island Cuban and Bourbon experience. And it's a trailer that he has, those silver streams.

22:07
came and people would leave the pop-up and they'd go have a cigar and bourbon in the trailer. It was a red carpet. So we made it an experience. It wasn't just food, right? So we started doing those. We did probably about 35 of those, 40 of those events that were paid. And we just started building a reputation of just having these amazing themed dinner experiences. And just moved along. And each year I tried to do something completely different. So now we're in year six, since I've done

22:37
MasterChef. So, uh, I know you're, uh, you big into content, things like that. And, you know, let's go ahead and talk about, you got a new show coming up cooking at home with Jonathan. Am I saying that right? At home with Chef Jonathan. Yeah. We're not going to be just focusing on cooking. Okay. So after I did MasterChef, I was able to do a bunch of other TV shows and I always liked to be in front of the camera. So I do a little acting.

23:07
You know, I'm not going to be, I wasn't going to be anything huge because I wasn't looking to do anything that would take up a lot of time. Right. So I would do a lot of like extra back at work or filling type of stuff. Uh, did a couple of seasons with, uh, miss Maisel, a couple episodes, uh, things like that. So I started doing that. And the reason I did that also, so watch how they film, you know, you have to learn. I was learning on the job is the best way to learn anything. So again, I'm using these little nuggets of stuff too.

23:36
be able to bring this to what I really want to do, which is set up my production company, but you can't just throw it out there. You have to know what the hell you're doing, right? So I started doing that, then did Chopped, which was a lot of fun, and moved along. And I said, you know what, after Master Chef, I was telling you, I have some ideas to do my own show. Wrote a bunch of different treatments, didn't like any of them really, didn't seem original.

24:05
I'm not instant creative enough on what I want to do. And in 2019, right before the pandemic hit, November, we launched our show called Family Kitchen Revival on Prime Video. In the first week, we were in the top 10 trending new TV shows, which was phenomenal. And we wound up being in Forbes, we were in housekeeping, we were in a ton of magazines. And the premise of the show,

24:33
was we were going to eight families here on Long Island who have experienced extreme hardships, either mental, physical, financial, whatever was happening at that time. And these people were looking for a way to get their story out, one, but also a way to thank the people that really helped them through the toughest times. And my idea was let's craft something where food is involved. You know, food is the heart to everything.

25:01
It revolves everything, right? You're at the dinner table. All the stories come out when you're eating. So I said, you know what? Why don't they have me come to their home and use me as the thank you? We'll cook the dinner together, use one of their family recipes that has been in the family for years, fix it, make it newer, make it more modern, easier, more affordable. And they can give that back to the family that helped them, their friends, relatives, as a thank you dinner.

25:30
So that's what we did for Eight Families. And the show just was a huge success. And then the pandemic hit like a few months later, which was crazy, you know, and we didn't know. And a lot of the topics that we covered were relative to what happened in the world at that time, six, seven months later. So now we're working on revamping the show a little bit so we can have a second season.

25:56
And we went in the middle of selling that internationally for distribution, but it's still currently on. It's on Roku. It's on Apple TV, Samsung, Fire, all those all those streaming services, and you can download Glue TV on any of those streaming services. The app is free and you can watch eight episodes. So definitely take a look at that. It's a great show. Really inspiring. So now At Home with Chef John's is a completely different show, right?

26:24
So we'll be cooking and having entertainment. We'll have live guests. You know, it's gonna be where you can have a cocktail with me right in. We'll cook some of the recipes that you sent to us. Some of the celebrities are gonna cook their recipes and it's gonna be in my home. It's gonna be in my garage studio and we're gonna have fun. So it's not like a live audience, but it's gonna have that live feel where you're gonna feel like that. You're in the home with me, which was the main goal. It's interesting, like,

26:53
You know, the pandemics changed a lot of things. And I think, you know, you're, you're pivoting a little bit with the at home and, you know, being smart with how you do the business. How have you felt it's I'm wondering, like from a chef's perspective, like. Yeah. Delivery now and takeout, you know, like some of my favorite restaurants, which I love the takeout just isn't as good as eating it there. And I do want like your perspective on.

27:23
how this has changed food and certainly, the evolution of the show. Sure, look a lot of the high-end restaurants, they weren't set up for takeout or delivery. It's just not what their module is, right? They're built for luxury experiences. You go to some of the best restaurants, let's say in Manhattan, unfortunately, they weren't ready for that. And who can be, right? This was an absolute disaster in a nutshell, especially in the culinary industry.

27:52
Am I a fan of the delivery from restaurants that put out dinners that will cost you $150, $200 a plate? No. It's taken away from what they do, right? You can't sit down and have a glass of wine. There's no pairing on what their food is. There's no artisticness behind the chef's plating. You're paying for that chef's ability. Throwing something in a tin or a foam container and saying, here you go, let's put it in a hot box and we'll send it out.

28:21
Very few of those restaurants are gonna make it for that, right? It's more like the chicken and the hamburger type of places that could thrive. Hey, look, I love that stuff. There's no question about that. But it's very hard for those restaurants to make that switch. Only a handful were able to do that and offer like a slim back, cut back menu on that. And you're just not getting that experience. So I would never do that. That's not who I am. That's not part of what I offer.

28:50
I'd rather take the loss than compromise on what I put out there as far as my product. That's like when people do discounts on stuff, right? Why are you discounting yourself? It shows you're obviously not, your business isn't selling. You're putting a discount out there. That's like a last resort or there's a sale, right? It's just, to me, it's a weird marketing tactic, especially for food. You're not trying to sell a car.

29:19
It's completely different off clothes. So to me, that's a no go on that. And hopefully it changes. Hopefully we see more light at the tunnel. Yeah. How's, so with At Home with Chef Jonathan, I know you described like the show and things like that. From a business perspective, I mean, you're self, you're self producing, correct? Self producing, yeah. And so,

29:48
You know, will you bring on sponsors? Will you use certain ingredients, certain, I mean, I can see a million different ways with which you could potentially monetize with that. Um, I mean, can you talk about some of those avenues you're exploring? Sure. So in the industry, as far as entertainment, right, everyone wants to be on a huge network, there's advantages and disadvantages of that, right? Disadvantage. There's no creative control. You lose your, your IPIC. It's.

30:17
just what it is, you have to sell it your right son. You're not gonna get the money from commercials or sponsors, product placement, there's no monetization. Let's say the show does a huge success and you're a cooking show, there goes your cookbook, there goes any products that you could develop from the show, there's a lot of revenue streams that you can have from that, there's apps, there's virtual cooking classes, there's so many things that you could do. So that's why.

30:45
If you're in this industry, it's always great to self produce. If you know how to do it and it's not that tough, it takes a little bit of work and research, but there's ways to monetize hugely. And that's the benefit for myself. Sponsorship money is huge. Products want to be in front of actual people that are going to buy stuff that are going to view, right? Look, Instagram, Facebook, it's great, right? There's a little bit of monetization app, but

31:14
It's very hard to get a customer. It really is, because you can't control when that customer is going to buy. With television, it's a different story. It's more real time. You can interact more with them. You could set up things that would link directly from the show to your webpage. There's a lot of ways to monetize. With streaming services, like let's say Roku or Hulu, you get paid per every time someone watches it with a unique view.

31:43
It's not like YouTube, you know, it's not watching something for 30 seconds. You know, they actually have to watch the ad. It has to go through part of the stream of what's happening. There'll be revenue share from the actual networks that you're on. Be it prime, be it Hulu. There are all the shares on that Apple TV kind of sucks. And not, they really are the kind of a ball buses, but you know, it's what it is. Um,

32:11
That's the opportunity, there's product placement, no matter what kind of show you are. You know, let's put a can of Coke there, right? You're advertising for them. If you set it up with them in advance, you can have product placement for 10 episodes with them. There's a huge amount of money to be earned there. So you know, potentially the money's there, it's just knowing how to use it to your advantage. Yeah, well it sounds like you're going down the right path for sure. What...

32:39
Where is it all headed, man? I mean, it sounds like that's the future, but where do you want all this to go? And what are your, I don't know, what do you wanna be when you grow up, man? I've been trying to figure that out now for a long time. A long time. I launched JS Entertainment in 2019. Should've launched it sooner, but we launched it right after we put Family Kitchen Revival out there. We wanted to see how that would do.

33:09
And it's been a great ride from that. And I'm a creative person. I don't like to be tied down to just doing one thing. So to say where I am 10 years from now, the goal is to be one doing right now. Hopefully everything falls back into place and nothing happens to me during that period of time and for the future. But there's a couple of other shows that I'm working on concepts. One's are going to be a cooking competition show, which is going to be a lot, a lot of fun.

33:39
I can't say the name right now, but you will definitely see the show on TV in the foreseen future and it's going to be where it's going to be flipping competition upside down on what you see in all those cooking shows on TV. That's going to be something I'm working on. And I'm working on a couple of reality-based TV shows that would be kind of like Keeping Up With The Kardashians and stuff like that, right?

34:09
So I just like producing stuff right now, creating, being both back of the camera and front. There you go, I love it. Well, really smart for you, the self-production standpoint, especially like you said, if you know what you're doing from a control perspective, from, there's no, I mean, there's so many opportunities like with sponsors and.

34:34
content and everything else. So kudos to you for taking that route. I know it takes some courage to kind of go that route and carve your own space, but kudos, man. Look, you know what? You have to take the punches in the face, right? There's gonna be a lot of the people that you reach out to, sponsors, whatever it's gonna be, that's gonna just say, no, it's not on our budget. You just gotta keep moving forward. If you get, if rejection is something that is gonna be a major issue for you.

35:03
the entertainment world is not the right place for it at all. No way. You're going to people see a success and they think it's easy. Right. Ryan, you know that for a fact. Oh yeah. So Jonathan, I mean, where can everybody keep up with all things going on with you, the new show and everything else? Yeah, absolutely. So a couple of places you can get me. I'm big on Instagram, so you can go to chefjohnathans to follow me and that's C H E F J O N E T H A N S like Sam.

35:33
at Chef Jonathan S. And that's all through social media, no matter what platform it's on. But you can go to my website, which is chefjohnsons.com. You can catch up with me there. I post different events on what's happening. We will be putting the links on my webpage to watch the new shows. If you want to go watch Family Kitchen Revival, that is on all the streaming services. You just have to download Glue TV, just like any other app on any of the streaming devices that you want to use.

36:02
I mean, that's on Roku, Apple TV, Samsung, all that stuff. You can watch that show. Definitely let me know what you think on that. And we also have a new show coming out, At Home with Chef Johnson, which will be on some streaming services as well. We'll be filming that in October, late October, so it'll probably be on sometime mid next year, hopefully sooner, if we can get it done quicker. So that's where you can follow me on that. And I do a lot of live events. Live events are coming back, which is great.

36:32
Yep. I do a show called getting saucy with Sinto where we cook on, on stage and we have the guests interact, people that are at the show. And we'll throw food to you. You know, it's a lot we can't do anymore. COVID really screwed that up. But we'll have drinks and stuff like that. We cook with alcohol. So hence getting saucy here, we might get a little drunk up there on stage. Have a little fun. I love it, man. Well, keep up with all things.

37:01
Jonathan S on Instagram and I really appreciate you coming on the show and learning more about you and let's stay in touch, man I know we could probably help each other down the road and I love to help with promoting the show any way we can Thanks Ryan good having being part of you guys now enjoy the conversation

37:20
Sure, brother. Hey guys, you know where to keep up with us. We're at theradcast.com. Search for Chef Jonathan. You'll find all the content from today's show. I'm at Ryan Alford on all the platforms. Follow me on TikTok for all the highlight clips. We'll see you next time on the Radcast.