The Flaky Foodie

23. Journey From Chef to Food/Travel Blogger with Chef Dennis

October 05, 2022 • Season 2 • Episode 23

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In this episode, I talk with Chef Dennis Littley. Chef Dennis has had a multifaceted culinary career and he was able to leverage his experience into a new pastime and profession:  food and travel blogging. Learn more about his career and life journey as well as his experiences travelling on the only show where the discussions are delicious and there's chatter to chew on.

Chef Dennis 

 The Flaky Foodie 

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Jess:

Hi, it's Jess and you're listening to another episode of The flaky foodie podcast. The only show where the discussion is delicious and there's chatter to chew on. On today's episode I have with me Chef Dennis, he's going to talk about his journey from chef to retired chef to social media and internet culinary Guru. It's an interesting ride. So sit back and enjoy. After the break, we'll talk with Chef Dennis. It may only be October, but I'm already prepping for the holiday season, and I want you to help! If you have a fun, interesting or unique holiday food memory or tradition. I want you to share that with me. It can be from any holiday that you celebrate from the end of November all the way until the new year, the end of December. So that means that your food memory or tradition can take place during Christmas. It can take place during Thanksgiving or Hanukkah or Kwanzaa, or Festivus, or any other holiday that's outside of my American way of thinking -- as long as it takes place. from the end of November to the end of December or into New Years. To submit your holiday stories, just go to my website www.theflakyfoodie.com. That is www.theflakyfoodie.com. Those who submit a story will be entered in to win a raffle, and the winner of the raffle will be announced at the end of the year. Thanks so much and let's get back to the show. Hello, and welcome back. Today we have with us chef Dennis. He's a retired chef turned food blogger and traveler. So welcome to the show Chef Dennis.

Chef Dennis:

Well, thank you so much for having me, Jess. It's a pleasure to be on with you today.

Jess:

So tell me a little bit about kind of your background in food or your background. And within being a chef.

Chef Dennis:

Well, I started cooking at the age of 12. Professionally,

Jess:

oh wow.

Chef Dennis:

It was flipping burgers for a local hamburger stand and and actually managing the hamburger stand at age 13 A year later because I was really good at what I did. But at that point, you know, people recognized it. And I started my journey then. But really, I was inspired to cook by a gentleman that was on in the 60s, Graham Kerr. He was the galloping gourmet. Yeah, and he was that Aussie accent and the scarf and the flash and how people would moan when they would eat his food. That and the fact that I love to eat. So I kind of connected with that. My mother was a nurse. So she worked nights so she could be home with us. So that meant I was on my own during the day during the summer when there was no school. So that kind of got me into cooking a little and things just progressed naturally. And I started an apprenticeship with a master chef and learned the old way. I also went to school and got a degree in food science. But this thing started tied together. And this is really where I've landed throughout my life. And my last job was cooking at an all girls high school. The only school I ever worked at was like my I was going there to kind of retire just to relax and retire and the food was so bad. I had to get back in and jump in and start cooking again. And then it was like a made for TV movie. They painted murals of me on the wall.

Jess:

Oh, nice.

Chef Dennis:

I know. That's how much that's how much they love.

Jess:

That must have been some excellent food.

Chef Dennis:

Well, for them it was I remember I was feeding them chicken marsala. We were making sushi. And you know, it was just a lot different than typical school food. And I started a culinary program, because I decided to be easier to train my own staff for functions. And then to try and get temps in because they were just ah, if they showed up, you didn't know what you got. And this was doing something good for both the school and it was helping me so I started a program which kind of got modeled across the whole company. I worked for the company I worked for how to start a social media program because I was now on social media, you know, so they had to have a policy it was kind of eye opening for a huge multinational company to have to do this.

Jess:

Very cool

Chef Dennis:

That was fun. Yes.

Jess:

So how did you get into blogging or get into social media?

Unknown:

When I started my culinary program at the school I needed a place for the kids to go to get recipes to ask me questions off hours and things or on weekends. And I went to the ID-- IT department because the 2009 blogging was still really new. And you know, there were the big heavy hitters, and a smattering of other people. And I got on Blogger and started and none of the students ever wanted to go there, they wanted to come talk to me directly. But other students in the school and some of the teachers started doing it. And then I found a company called Food Buzz out of San Francisco. And I joined them and I started meeting bloggers and cooks from all over the world. And that's when I think the second kind of rebirth of my career happened. I was getting inspired seeing all these amazing dishes from everywhere and kind of ignited my love and passion for food again. And I crossed that over into what I was feeding the girls because they didn't care. The school didn't care what I fed them, as long as the girls were happy. As long as they were happy. They had no problem. It was a Catholic school. So no restrictions on sugar, or anything. I mean, I had, I had coffee for them in the morning. They didn't care. They thought that was great enough as it was a whole good thing. So that's that's my blog. So I started blogging,

Jess:

How have you seen kind of blogging other than kind of getting you reignited in your passion for food? How else has blogging kind of changed your life?

Chef Dennis:

Oh, blogging has changed a lot over the years. And it really provided me with something to focus on. Because I was kind of getting towards the end of my career time when you know, first I thought you know, I can work until like, as long as I can stand up. And unfortunately, through a series of my back really having some problems. I had two carpal tunnel surgeries, I needed a third one I couldn't hold on to a knife real well. I was just kind of a mess at that point. And forced into retirement. My wife retired as a teacher early because she was she was done to was just everything coming to a head we moved to Florida, the land of Eternal Sunshine. And it's and I was honestly, I was a little bit of a depression, too. When we got here. Just you know, I started medicating a little bit to get myself perk back up and the sunshine helped a great deal. And I started just working more on my blog and I was on Google Plus at the time. And that was like a really big stepping stone for me. I know a lot of people didn't like it. It was a love or hate kind of a thing and but I drank the Kool Aid. I was on board completely. They were featuring me alongside of Gordon Ramsay, Martha Stewart, Rachael Ray Anthony Bourdain here, Chef Dennis, I'm going to I don't know how the hell this.

Jess:

That's awesome.

Chef Dennis:

Yeah. And they were telling people to follow me because I was one of the few people was actually using their platform, the way they wanted it to be used. I was doing a lot of Hangouts, I was teaching classes online. I was I had three live shows going at one point, which was before live streaming was easy on, you know, everyone was doing it. And that kind of made me popular with them. And that kind of thrust me into more social media. Because at that point, I was I was late to the game. I was on Facebook, I was on Twitter. But I had started late, you know, I never thought it was important. Then I kind of realized the importance of social media. And it was catch up for me. But on Google Plus, it was a level playing field. And I was passing everyone I had over a million followers when they close Google Plus down just on Google.

Jess:

So how did you make the transition to another platform? Because I'm sure that was kind of a letdown?

Chef Dennis:

Well, you know, I kind of knew at that point, you know, Google was once I got it up, you know, up to like, a quarter of a million. I just kind of was running itself I was on there doing things. So I started looking at at Facebook a little closer and seeing how I could work on that. And I kind of built that up and got to the point that they changed the game. And you know, I had had, I was on my way to a million I think I had like 750,000 at that point. And and it just kind of stopped them because they the way they changed how you were being seen who was seeing you. So you know, I've kind of just hung in the 700 800,000 range. They're not gaining or losing a whole lot. And then I had started once that was done. I said, Well, let me look at Twitter. So I started working on Twitter and started figuring things out. And I found out I really enjoyed Twitter out of anything, strangely enough as it is. And I started speaking on the platform to you know, I was speaking on Different on Google Plus for a lot at conferences. I started speaking on Twitter because I was having fun there. So I wanted to share kind of what I learned with that experience. I hated Pinterest. So I hired someone to do Pinterest for me, they did a really good job. And then Pinterest, Pinterest changed it.

Jess:

It's always changing.

Chef Dennis:

That's, that's the one thing you can depend on. And it was at least my, my, my willingness to adapt, and to try and change. Because it's all the time you hear people just complaining about social media, which you know, it's a pain really is and, and the way they change things, but honestly, you know, you don't pay anything for this, this is free advertising. So either learn how to use it adapt, or you know, you know, stop whining is like cheese, you know, figure it out, or don't use it. It's your choice.

Jess:

So how does, how do you kind of navigate social media today? You've made a numerous kind of adjustments throughout your career. So what are you doing in the present to kind of adapt to what's changing?

Chef Dennis:

Well, you know, the only one thing I haven't really adapt to, and I'm going to try and tackle that this summer is tic tock, I again, I'm late to that. But yeah, Snapchat, I just never saw a sense in it, because it went away so fast. There was no longevity to it. I know brands liked it, but it just didn't make sense to me the same thing with tick tock actually, but I know it can bring a lot of traffic to me, and at least those videos are kind of around people can look at and go back into. So that has some standing. But but it's just adapting to Instagram. You know, I go back and forth with that. Very active when I was traveling, I was very active, I had two Instagram accounts. And that really kept me busy. But when COVID hit, you know, everything kind of went to crap in terms of social media. You know, it was like, you know, when it first hit, traffic was low RPM is what we were getting paid for stuff was low. It was, it was like the almost the end of the world scenario. And all my deliveries, I thought we were gonna die every time I got a food delivery, you know, it's like, you know, clean it off, clean it off. It was crazy. But one thing that the pandemic did do for me was it reminded me that I love to cook. Because at that point, talking about my involvement, social media, I was so invested in just social media. By the end of the day, I was too tired to cook. So with the pain, and we would go out to eat all the time. So with the pandemic, I was like, I gotta cook dinner. I gotta cook dinner. So then I all of a sudden, I'm like, wow, I really liked doing this, I missed it. And I started getting creative again, and making things and you know, finding new places to order online. Which kind of again, reinvigorated me. And then traffic came back, of course, so it was a good thing. And then I kind of slowed up on social media a little bit. So it's kind of, you know, I think people will talk about burnout all the time. Yes. And I think the easiest way to combat that is just back off of that segment that you feel burned out about. You know, so now I'm starting to come back to social because I'm over that I really don't feel like doing that kind of feeling. And that's as well. Alright, let me get back to doing some more social.

Jess:

Yeah. Well tell me when you joined TikTok because food TikTok is pretty big. Remember the feta pasta? Yeah.

Chef Dennis:

Oh my god. Well, I am on there. One thing I tell people is whenever a social media comes out, join it right away. So you can get your name. Yeah. So I am on TikTok, I think I have I just put three videos up in the past couple of weeks. And again, it's because I don't shoot that that style with my phone. So you know, I'm adapting to that. And I had someone to create a few videos for me when they make other videos to do that style. But it's a matter of just finding the time or getting it into your process is what it is. That's the whole thing about it. So, you know, this summer, I may not create as much new content, I'm thinking and may just, you know, have the thing from my phone now and just do some TikTok while I'm cooking in front of the camera instead of creating new ones and just work on some old ones for videos. Again, you have to stay fresh, you have to try and mix things up. If you get too regimented, you're gonna get bored, you're gonna get tired, you're gonna get burned out. So it's all about just keeping yourself happy.

Jess:

So you briefly mentioned traveling and you have a whole Instagram with your tribe. I was on it. Can you tell me a little bit more about traveling?

Chef Dennis:

Sure. I was labeled as the oh my goodness. The Accidental I was the accidental travel blogger, I became a, okay. I became a travel blogger by I mean, I was a food blogger friend in Orlando said, Hey, Dennis, right? These people, they're looking for a blogger. They said, Hey, I'm not a travel blog, because it doesn't matter just right. Didn't hear back from didn't hear back from them. Then all of a sudden, oh, yeah, we'd love to have you come. gets this weekend. I'm like, All right. I have nothing this weekend. I got the last room. So wasn't a really great room. It was on the third floor at two twin beds, you know, that was they hadn't gotten to the full remodel of that one yet. But what they had done was they had put in a nine foot sliding glass door that opened to the ocean.

Jess:

Oh, wow.

Chef Dennis:

Yeah.

Jess:

Very nice.

Chef Dennis:

So I'm standing there looking at the ocean and I turned to my wife, I go, I can do this, I get this. All I have to do is write about someplace and they'll send me there. It was like it built it. And they will come you know, kind of. So it was actually and it was again an accidental kind of thing happening. And it was part of this group in Florida called superior small lodging. And they were looking for bloggers to help talk about all of their boutique properties that were owner owned and operated. So I started there, I started going to different of their properties all over Florida. And it was like they're just rolling out the red carpet for me. I'd get the best room in the place. I'd get fed, I'd get you know, get invited, have a glass of wine at the end of the day and just talk to them. And we were doing live videos and it was great. And then all of a sudden one day I get a letter from Viking says you fit our demographic and first I went YAY, I'm old! And then it was oh my god, it's Viking! We went on our first Viking cruise. And when I got there, it spoiled me for for travel. From that point on it spoiled me from everything going forward because we got there and they said, We upgraded you to a suite. We hope you don't mind. Oh damn, don't you have something in steerage? Ah, so we had a suite. We couldn't pay for it. Anything. Everyone was in my wife keeps when these things happen where I've turned to me go goes, who do they think you are? So it just really was amazing, had a great time ended up working with them on three other cruises and then other cruise lines started hitting me up and a travel company started Colette travel came to me and a friend of mine had introduced me to them. And she went to their conference and I was on a trip. And they were talking about me live at the conference because I actually got them over 1 million impressions while I was on that trail.

Jess:

Amazing.

Chef Dennis:

I was like, I was like damn, I must know what I'm doing. So that kind of fed me into the travel and we were we had the trip of a lifetime plan when COVID reared its ugly head. So we're hoping to get back into that within the next year. And then again, I'm back and have a little health issues. I'm trying to get resolved so we can get back to traveling.

Jess:

So tell me a little bit about the food during your travels. Well, what particularly sticks out?

Chef Dennis:

Oh, well. It's almost all of them. But you know traveling in Italy, you almost can't get a bad meal you have to really try hard to get a bad meal in Italy. That was great. One of the biggest surprises to me though, I think of anywhere we've traveled was Ireland. Ireland acid Dennis, we want you to come to Ireland and dispel the myth that the Irish don't know how to eat. And I'm going well, well Oh, okay. I can do that. Thank me you know follow up with what I know of Irish food and I have a little Irish descent and me but never my big go to food. I got there. And it was like one meal after the other was Oh my god. This is amazing. It's so fresh. It's it's just delicious. well cooked. You know, just beautiful food of one meal after the other and I was never a really big lamb eater. I ate it but I wasn't super thrilled and now I'm getting lamb and going I don't know what this meat is, but it's delicious. They're going It's lamb. I'm going oh my, it can't be... it just, you know, just one meal after the other and I'm the desserts, the drinks and the Irish are just such nice, happy people. Although I will tell you, they use the F word as an adjective. That was fun too. It's like it followed. It was in front of almost everything that we're saying. Oh, it's a nice day, Dennis. Well, you know what kind of day it was. But yeah, they were just really. And my wife said she left a store one time and this year that people thought she was awful nice for an American. But it was just all around a happy thing. And then Greece, Greece was wonderful. Although at the end of our trip in Greece, I didn't want to see oregano again for a while. I think the place I would why would go back to any of them. But the one place I definitely want to go back to that I think I could live was Madrid. And getting used to heat being in Florida has acclimated me to that because we were there it was 108 when we were there. But it was dry, more dry than Florida's, Florida's a little humid. And as long as you weren't in the sun, it was okay. We were there in July, but it was hard but the food and the lively. The city this just the people think a New York but Happy New York all the time. I mean, we were out at 11 o'clock at night the streets were packed and everybody's smiling and happy and having a good time. That was just a really nice situation and traveling. You know, when we're in France, people dress different and they act different and they're French of courseyou know. In Madrid it was like we could have been in any American city. They look like us. They acted like us except they were speaking Spanish but well in Florida that's like us here. But it was just a really cool place to be I enjoyed it arts, the museums. Music The flamenco dancing is just so much to see it was really really a neat place.

Jess:

So are there any dishes that you kind of learned how to make that you make now that you're back home while you were

Chef Dennis:

Oh, absolutely. The first lesson I think was our traveling?

Jess:

Oh that sounds interesting. second trip that my wife and I took together was when we went to Italy and I learned to make clams and linguini the right way using you know whole little clams because after that point we were using chopped clams real fresh or frozen. That was pretty much it and I went there so this is really amazing that and they didn't use as much garlic as we tend to in the States. It was

Chef Dennis:

I made like enchilada blossoms. I put them there actually a French use more garlic I think than the Italians did. But I learned to make that there. Another thing I learned in muffins. I put them in cookies, I put them in salads and soups, you know? I was the blossom King and I refer to them as my precious It was a time that the Hobbit came out, oh my in Italy that kind of became something I was known as for a precious you know everywhere I went I've learned roasting whole while across the Internet was stuffed zucchini blossoms. fish and Italy again was the first time I had really seen that. That and it was with Brandzino and it was amazing. In little bites of heaven. We had them in Rome, and I changed up in Madrid or not Madrid in Barcelona they took me on a fishing boat, a shrimp boat and their shrimp are a little the recipe a little and made them and it was just we had a different. They're there they call them scampi or prawns it's a little different variety. It was a red shrimp and they just farmers market and I got them five for $1 So yeah, every every brought them up and they were grilling them for me on the back of the boat and show me how to make real shrimp and Portugal I learned to make a garlic shrimp which is the shrimp were cooked weekend and I was using them and everything I was stuffing I made in like a garlic sauce pretty much in his peel and eat them or serve them over. I had them in Porto served over a calamari, them stuffed with cannoli filling and dipped in chocolate. ink, pasta, black pasta, and it was just my wife didn't want it. I was like, Oh, good. I'm just shoveling this and I've going my God this is so good. Which she'll laugh because you know, all the different restaurants we go in the States or anywhere that chefs come out to me, you know, I get to go in a lot of places that other people don't, and get treated a little differently. We'll talk shop, you know, we all have the same problems no matter where we are. And it gives me a lot of different insights, and tastings. But she says no matter where you are, that almost goes without saying that what you're eating to you is the best thing you've ever had in your life. And because, you know, I'm enjoying the experience, and then the food itself is wonderful, but you tie it in with some an experience with some bonding with some community with some laughter, you know, with with talking to someone and feeling good about them and yourself and what you're what you're getting from each other makes the food taste even better.

Jess:

Yes, it's the fellowship, food and fellowship.

Chef Dennis:

Yeah, yeah, you know, me for all the problems we have with each other in this world. We sit down to a meal, and you know, we almost forget everything. And we just bond over that food to fellowship with that food. And that drink is wonderful. It's just amazing. So, you know, later on, I can get a little more of a little more perspective on what I ate and go you know, it was really good I could use this or mighty use this but at the time, it's like oh this is just frigging amazing. I'm in my glory, you know when I'm eating and I think it's a good way to be.

Jess:

So you're in Florida I'm in Florida to

Chef Dennis:

where are you? Where are you

Jess:

up north Tallahassee

Chef Dennis:

Tallahassee Lassie, alright

Jess:

Produce is such a big thing here getting fresh produce. What are some of like your favorite dishes utilize them in kind of Florida fresh produce.

Chef Dennis:

I lived most of my life in New Jersey and it was always Jersey fresh and you couldn't beat Jersey corn you couldn't beat Jersey tomatoes still do have it but the corner of Florida that's better than New Jersey corn. I was like wow. And most of the produce, you know, it's like what I made a minestrone the other day. And it was like let me see what we have fresh in the market. And that's basically what a minestrone soup is. You may get seasonally with whatever is seasonally fresh. So I do a lot of fresh soups depending on what is in the market. One of my favorites to do is just a basic chicken soup and then I put in whatever vegetables they have, you know, zucchini is always around usually but corn when corn runs you know, like I said the Florida corn is great. We either just, I take it. I used to cook it on the on the cob all the time and we had a friend come over who couldn't bite on the cob. So I took it off. And for me that was like a life changing moment. I have not cooked it on the cob since I did this. I was like why did I start doing this sooner I just I take it off the cob. You know, I cut it right into the pan. And I just saute it with a little butter or salt and pepper. Sometimes I steam it with a little water if it's not quite done and just serve it that way and it is just so good that way. I made a pasta. I made a pasta primavera for dinner last night and I was at the supermarket I was like, oh my god, broccoli, zucchini, I was like green beans, some little tomatoes. I'm thinking all these fresh vegetables are going into it. It just you want to use them. And you want to do simple things with fresh vegetables because you shouldn't have to do a lot more than like if you're going to saute them. I hate boiling vegetables because you're kind of losing a lot with them. Sometimes you have to like if you don't want to cut the carrots small enough you might want to park them a little first or you know just dip the broccoli and hot water just to get a little blanche to it. But just to saute a bunch of fresh vegetables together I mean at that point you can add almost anything you want to him you can make them a stir fry and premade Asian sauce of some kind or just olive oil and garlic and either eat them over pasta or Farroor rice

Jess:

my favorite grain

Chef Dennis:

Oh I love Farro you know it's so underrated it's got such a great flavor. Yeah, you know and I honestly I forget about it sometimes too because I get so caught up in the day if I haven't bought something and have it right next to where the rice is. I end up making rice. What's your favorite way to make farrow?

Jess:

I just like to make it like I would race andIadd like a stock to it for flavor and use it as a base. I just I just think it tastes so much it tastes the way you think brown rice should taste.

Chef Dennis:

Yeah, it's got that nutty kind of tastes I've used it to make like risotto out of it too. So

Jess:

that's delicious.

Chef Dennis:

How could it not be? But um, but yeah, it's just so adaptable and better route to it. And it's better for you. That's that's the thing like white rice, you know, the only time I have that is if I'm making jasmine rice. I just did away with that my wife never liked brown rice or any other grain but then she got a heart condition so she was trying to eat healthier. So now she likes brown rice I'm still working on her with Pharaoh she likes it but we'll see. Cain wa Cain was still got a way to go on whoever spelled you know, we're working on those gradually. But it's it's just nice to get some different grains and you get those flavors and think of them like you said think of as rice but just adapt them and cooking with stock. You know, I don't know if everybody does that. But me I haven't cooked rice or anything in water for a long time. Well, it starts with water but I buy minor soup bases and I put a little soup base in and turn it turn it magically into stock. It's but you know, those are those are some great things to try, you know different foods, but I always said you know, even with meats or seafood, you really shouldn't have to put a sauce on them sauces are great. But if it's not going to taste good by itself, then it's not the best product to be eating. You know, like if you're eating a nice piece of fish. The flavor of the fish which is olive oil, salt, sea salt and pepper, you know should be enough, you know grilling chicken and a roasting chicken or steak or some you shouldn't need the grinder. The sauces are wonderful sometimes and it's nice to get fancy, or just for a change of pace or to do something but you know it should the food should stand on its own.

Jess:

Yes. So you have thoroughly made me hungry. I'm ready to try some new foods. So if someone is looking to kind of make some of these recipes, some of these foods that we've mentioned today, where can they find them? On your page? Yeah,

Chef Dennis:

well, I am askchefdennis.com. That's pretty easy. You know, I branded myself as me early on. And you can find me on my blog there. I do try to respond to questions and comments on all of them. And I'm also on social media as ask Chef Dennis on Facebook, Instagram, Twitter, LinkedIn, Pinterest, and Tik Tok, I have four videos, what we're working on,

Jess:

I have two so I thoroughly understand.

Chef Dennis:

Okay, good. You feel my pain, you feel my pain. But yeah, it's, there's a lot of my my recipes that I share. The big thing with me is I know people don't have time to cook. But that doesn't mean that you have to get takeout or you have to think of it as a chore. It should be, you know, there should be some joy in the kitchen. Because you can always tell when someone happy is making food. As opposed to someone who's not in a good mood, it transfers over, it really does. So most of my recipes, you know, there's ones that take longer, but most of them are done in about 20 minutes to 40 minutes in that range. Nothing that's going to take you all day. Now exotic ingredients, you know, every now and then I throw something in just to mix it up. But for the most part, it's really simple. No spices that you're going to have a hard time finding. But it's good food that you can make in your kitchen food that you could teach your children to make food that you can have a glass of wine with your significant other and maybe spend some time making it together or, or in my wife's case, not she's she's a teacher. And you know, she supported me when I made my change from restaurants to schools where I was getting paid about half of what I normally did and but she can't cook bless her heart so it's not not her wheelhouse, but that's why she married me

Jess:

Balance, it works

Chef Dennis:

yeah, it is, you know, but really, you know, she'll but she'll sit there and talk to me, she won't actually help but we'll have conversations when we're making food and we talk about things and we spend more time talking after the meal than before, which is nice to have dinners relax and just talk about the day and Things that happen, but you know, you need to find that balance of joy in the food somewhere, sharing the meal, you know, like I said, bonding, that kind of a process. And then just, you know, life will be better. You know, life is meant to be more enjoyed and just to relax a little bit, put the phone down and relax a little bit.

Jess:

Yes. Well, thank you so much for being a guest on the podcast. I really appreciate it and love joy. Enjoy learning about what you do, and definitely enjoy learning about the different food experiences that you've had.

Chef Dennis:

Oh, thank you, Jess. It was my pleasure to be on.

Jess:

Yes. And so make sure you check out chef Dennis at AskChefDennis and his other social media sites. This has been the flaky foodie podcast. Have a great week, everybody. Remember, eat something delicious and treat this episode like gossip or the gospel and tell somebody about it. All righty, have a great week everybody!