Neil Saavedra

But I found a pattern that a lot of chefs have a rebellious nature.

They have a hard time working for other people.

They may have not gone through a true culinary path.

A lot of them just found a job in washing dishes and then kind of fell in love with certain patterns and stuff.

And I love that.

I love that.

I'm a big, you know, I'm a maker, a creator, an artist and all these things in my own background.

And I love that they find their creativity through cooking.

And I think a lot of it has to do with the very art that you've pioneered.

And that is this this culinary or cooking therapy, because there's something about it that.

that kind of makes you a master of your own art and creation, but you get to watch, at least from a distance, people experiencing it and enjoying it.

And there's something about that I think that's different than sand therapy or even art therapy, which people enjoy, but there's something, there's that third thing that not only are they enjoying it, but they're being literally fed and being given nutrition.

I am, my listeners will tell you as a logician and a rationalist that there's been more than one time on this program where I've

audibly rolled my eyes and called people out on their science and, or, uh, you know, it's more that, uh, more, uh, I'm a, I'm a very, uh, good sound reasoning over reasons that sound good type guy.

So, um, I really, and I didn't know which way we were going to go.

I'm familiar with some of your stuff, not all of it, but I thought this could go either way, but I really,

I really enjoy and believe that the process you're talking about is not just, you know, therapeutic mumbo jumbo, but it sounds like it's wrapped in really good connective science.

So I appreciate you taking the time to come on today.

Again, deborahbordenauthor.com.

at Debra Borden.