Frances Cook

Del, welcome.

So glad to have you in.

I mean, you've spent 20 years in some fairly fancy environments.

You're a Michelin-trained chef.

You worked as private chef in some very fancy locations.

Now you're here with us regular people.

I appreciate that.

From this very glam life to now, you know, really focus on sort of budget cooking and helping everyone reimagine their food, I think, for real life.

What made you walk away from the glam side of things?

When you have ringside seats to rich people, it is a totally different way of living.

Although that last situation you had almost sounds like they had a

insecurity around food or something that they were trying to work on.

But it is a totally different way of living, right?

When you first got into it, before it sort of wore you down, you know, you were a chef, you knew good food.

How do you even get into these very rarefied circles with these very rich people?

Oh, completely mental.

That's insane.

It's interesting that it came from just a chat with someone that you already kind of knew.

I feel like so many job opportunities come from that.

Does it happen particularly in the chefing world?