Chef Will Goldfarb: A Conversation From Room 4 Dessert in Ubud Bali

[[MUSIC]]

I’M KASSATA BOLLMAN. 

TODAY MY GUEST IS CHEF WILL GOLDFARB. 

HE JOINS US FROM UBUD  BALI …….

WHERE...CURRENTLY….. HE’S CHEF & OWNER OF ROOM 4 DESSERT….

HE’S ALSO AN AUTHOR. HIS 2018 BOOK IS ALSO CALLED …..ROOM FOR DESSERT.

FROM BEING THE FIRST AMERICAN TO WORK AT EL BULLI….

TO THE FIRST PASTRY CHEF…. TO BE PROFILED IN THE NEW YORKER……AND MOST RECENTLY….. EARNING A SPOT ON THE WORLD’S 50 BEST RESTAURANT’S LIST….. IN 2021….TAKING HOME THE PRIZE…. OF THE WORLD’S BEST PASTRY CHEF….GOLDFARB HAS LIVED A LIFE THAT MANY PEOPLE DREAM OF…… 

BUT DREAMS…. CAN BE DECEIVING…….LIFE HAS DEALT CHEF GOLDFARB MANY UPS AND DOWNS…..TEACHING HIM MORE LIFE LESSONS…THAN MOST PEOPLE EVER GET TO EXPERIENCE…. 

WE’LL BE DISCUSSING…. 

THE INTOXICATING RISE TO FAME……..HOW TO TRAIN YOUR MIND….. IN TOXIC ENVIRONMENTS…….……AND….. EXPLORING OUR EGO….AND HOW WE CAN  TRANSCEND….. BEYOND IT…..

SO I’LL START BY ASKING…..AS WE ALWAYS DO….CHEF GOLDFARB…..

 “HAVE YOU EATEN YET?”......

THIS COULD BE A MEAL FROM TODAY …..OR A CUP OF COFFEE THAT YOU’RE DRINKING NOW….

 …...OR….. IT COULD BE …...THE LAST MEAL…. THAT YOU HAVE A REALLY GREAT MEMORY ABOUT…..ONE THAT TRULY RESONATED WITH YOU…..

IT COULD BE ONE FROM 10 YEARS AGO….. OR ANYTIME….

[[CHEF GOLDFARB DISCUSSES]]

BEGINNING 

THE OPENING SCENE IN CHEF’S TABLE YOU’RE DESCRIBING BEING IN PARIS FOR PASTRY SCHOOL…..

THE TEACHERS WERE VERY CLEAR…. THAT THIS WAS A BAD CAREER DECISION….THEY WERE SAYING ……“JUST LEAVE NOW”....

THAT EVEN AS A HOBBY….. THIS WAS A BAD IDEA….

SAME EXPERIENCE IN SPAIN….THE GUY YOU WORKED WITH… WOULD SAY 

“YOU’RE TERRIBLE”....YOU HAD CHEFS SCREAMING AT YOU CONSTANTLY…. FOR 18 HOURS A DAY…

AND YOU SAID:

“THERE’S ONLY SO MANY TIMES…. THAT YOU CAN HEAR THAT YOU’RE THE WORST….. THAT YOUR MIND SAYS….. “MAYBE THEY’RE RIGHT?”....

AND THIS HAPPENED FOR YEARS…..

THIS THEME OF…. “YOU’RE NOT ENOUGH” …..WOULD CONTINUOUSLY COME UP….. 

I HAVE TWO QUESTIONS: 

DO YOU THINK THAT EVERY CHEF HAS DEALT WITH A VERSION OF THIS? 

OR THAT YOUR RECURRING THEME ….HAD A DEEPER MEANING?

ALSO…. HOW DID YOU TRAIN YOUR MIND….. TO PUSH FORWARD… ON THIS PATH….IN THESE TOXIC ENVIRONMENTS?

[[CHEF GOLDFARB DISCUSSES]]

EL BULLI

AROUND 1999 …..YOU’RE THE FIRST AMERICAN TO WORK AT EL BULLI…

IT’S THE BEST RESTAURANT IN THE WORLD.

 YOU’RE WORKING WITH ALBERT ADRIA…

HE WAS CREATING A NEW GENRE FOR RESTAURANTS…YOU KNEW YOU WERE SOMEWHERE SPECIAL.

WHAT’S THE SINGLE GREATEST PIECE OF ADVICE THAT HE GAVE YOU….OR THAT YOU LEARNED….. OR OBSERVED FROM HIM…. IN THE KITCHEN?

[[CHEF GOLDFARB DISCUSSES]]

BACK THEN…. IF I TOLD YOU THAT YOUR TIME AT EL BULLI WOULD STILL DEFINE WHO YOU ARE AS A CHEF….. 23 YEARS LATER…WOULD THAT SURPRISE YOU?

[[CHEF GOLDFARB DISCUSSES]]

YOU WERE….. REJECTED FROM EL BULLI THE FIRST TIME….WHAT MADE YOU TRY AGAIN?

[[CHEF GOLDFARB DISCUSSES]]

IF YOU ACCEPTED THAT FIRST REJECTION…..AND DIDN'T TRY AGAIN….WHAT DO YOU THINK YOUR PATH IN LIFE WOULD HAVE BEEN LIKE….. WITHOUT STAGING THERE?  

[[CHEF GOLDFARB DISCUSSES]]

EL BULLI EFFECT

YOU’VE SAID THAT EL BULLI MADE YOU FEEL SPECIAL…..LIKE YOU’RE AT THE CENTER OF THE UNIVERSE…

YOUR CONFIDENCE IS SKY HIGH….

AND THAT AFTER WORKING THERE….. YOUR NEW MINIMUM STANDARD….. WAS TO BE THE BEST IN THE WORLD….

WHAT DOES THAT PRIVILEGE FEEL LIKE….TO KNOW THAT ….MOVING FORWARD……YOU’RE ABLE TO WORK AT ANY RESTAURANT THAT YOU DESIRE?.....

 [[CHEF GOLDFARB DISCUSSES]]

PAPILLON

IN THE EARLY 2000’S YOU RETURN TO NY….. FROM THE BEST RESTAURANT IN THE WORLD…

YOU DECIDE TO WORK WITH CHEF PAUL LIEBRANDT……

YOU CREATE INTERACTIVE DISHES…THAT INCORPORATE SYRINGES, SENSORY DEPRIVATION….BLINDFOLDING,  DARKNESS,  HANDCUFFS…..

AT TIMES…..GUESTS CONSENTED TO LICK THEIR FOOD…. OFF THE BACK…. OF A HALF-NAKED WOMAN….. IN A FOG-FILLED ROOM….

THE IDEA WAS TO MAKE DINERS EXPERIENCE FLAVORS…. AND TEXTURES…. OUTSIDE THEIR NORMAL CONTEXT….. 

IT WAS ABOUT BEING PROVOCATIVE…..

WHERE DID THESE CONCEPTS COME FROM? …..WHAT AT THE TIME ….IS INFLUENCING YOU THE MOST?

 [[CHEF GOLDFARB DISCUSSES]]

THIS CONCEPT WAS CHALLENGING….IT WAS MULTIPLE COURSES…. SOMETIMES AS MANY AS 20…… 

YOU GUYS END UP HAVING A COUPLE OF BUSY NIGHTS….. BUT GENERALLY SPEAKING….NY WASN’T READY FOR THE CONCEPT…..….

YOU END UP GETTING FIRED….

HOW DO THINGS END….. BETWEEN YOU AND CHEF LIEBRANDT ?

 [[CHEF GOLDFARB DISCUSSES]]

CRU

BY 2004 YOU’RE WORKING AT CRU…AND AFTER PREVIOUSLY GETTING FIRED….

HERE.…YOU’RE PLAYING IT SAFE…

BUT THEN THE OWNER SAYS….”GO FOR IT…BE YOURSELF…..”

DESPITE THE OWNER’S ENCOURAGEMENT….DO YOU HAVE ANY GUT INSTINCT TELLING YOU…..”DON’T DO IT….CONTINUE TO PLAY IT SAFE” ?....

[[CHEF GOLDFARB DISCUSSES]]

AND THEN……THIS THEME OF…. “YOU’RE NOT ENOUGH” …..COMES UP AGAIN….

THE CRITIC REACTION WAS BAD….WHEN YOU DECIDED TO GO FOR IT…..

THE NY POST SAID:

“HIRING YOU WAS THE WORST DECISION IN NY…. THAT YEAR”.....

AND YOU KNEW YOU WERE GETTING FIRED….

THOSE WORDS ARE BRUTAL…REALLY….NOT EVEN NECESSARY…..

TO ME….IT’S ONE THING TO BE A CRITIC….BUT THESE WORDS ARE BEYOND THE ROLE OF A CRITIC….IN MY OPINION…ALMOST INHUMANE…THIS CRITIC IS DIRECTLY AFFECTING A PERSON’S LIFE….

CAN YOU REFLECT BACK ON THAT TIME…AND EXPLAIN HOW IT FELT TO HAVE A CRITIC….. HAVE THAT MUCH POWER & CONTROL…. OVER YOUR LIFE?

[[CHEF GOLDFARB DISCUSSES]]

ROOM FOR DESSERT NYC 

BY 2005 YOU’RE TIRED….RIGHTFULLY SO….IT’S INCREDIBLY HARD TO BE FIRED….BACK TO BACK…

YOU CONSIDERED YOURSELF TOXIC…AFTER A STRING OF FAILURES….

THEN THERE WAS AN AD IN CRAIGSLIST FOR A NEW DESSERT BAR….YOU MEET WITH THE INVESTORS…. AND THEY GIVE YOU AN AMAZING OFFER…..

IT’S A CHANCE TO HAVE YOUR OWN PLACE …..WHERE DESSERT… IS THE MAIN EVENT…

AND SO YOU OPEN…. ROOM 4 DESSERT…

A 20 SEAT DESSERT TASTING COUNTER….. IN LOWER MANHATTAN….

TAKE ME BACK TO THE OPENING PROCESS….OF ROOM 4  DESSERT…..BOTH MENTALLY….HOW YOU OVERCAME THOSE THOUGHTS…. OF PAST FAILURES…….

AND ALSO FROM AN OPERATIONAL STANDPOINT…..WHAT WAS IT LIKE TO OPEN YOUR OWN PLACE IN NEW YORK CITY?

[[CHEF GOLDFARB DISCUSSES]]

POSITIVE REVIEW

THEN YOU FINALLY RECEIVE A GREAT REVIEW…..CAN YOU GO BACK TO THE MOMENT THAT YOU READ IT…AND DESCRIBE THE EMOTIONS THAT FLOWED THROUGH YOU?

[[CHEF GOLDFARB DISCUSSES]]

YOU’RE THE FIRST PASTRY CHEF TO BE PROFILED IN THE NEW YORKER….

AND WHEN THE NEW YORKER ARTICLE COMES OUT….ROOM 4 DESSERT IS NOT CONSIDERED A RESTAURANT….

THEY SAY YOU’RE A CULTURAL ACTIVITY….

DIFFERENT PEOPLE START COMING….

CAN YOU TALK ABOUT THE CLIENTELE THAT STARTS COMING IN ….AND HOW THAT CHANGES YOUR DAILY SERVICE?

[[CHEF GOLDFARB DISCUSSES]]

12 MONTHS BEFORE YOU COULDN’T FIND A JOB…..NOW YOU’RE GETTING FLOWN AROUND THE WORLD….

YOU’RE NOMINATED FOR A JAMES BEARD AWARD….….IN RETROSPECT, YOU SAY THAT AT THE TIME…..YOU BECAME ABSORBED IN YOUR OWN IMPORTANCE.

ATTENTION CAN BE A FORM OF CURRENCY IN A WAY….AND IT CAN BE HIGHLY ADDICTIVE…IT’S ALMOST HUMAN NATURE…TO GET CAUGHT UP IN IT….

CAN YOU TALK ABOUT THAT INTOXICATING RISE TO FAME….AND HOW IT AFFECTED YOUR LIFE AT THE TIME?

[[CHEF GOLDFARB DISCUSSES]]

ABRUPT CLOSURE

THEN…..SUDDENLY…..YOUR PARTNERS DECIDE TO CLOSE THE RESTAURANT…..

WHAT DO YOU REMEMBER ABOUT THAT DAY?….THE MOMENT THAT YOU HEARD THE NEWS?

[[CHEF GOLDFARB DISCUSSES]]

AFTER SO MANY HIGHS AND LOWS…YOUR WIFE THINKS….MAYBE IT’S TIME TO GET OUT OF NEW YORK ?….

WHY FEEL LIKE THE WORLD IS AGAINST YOU?

WHAT’S THE PRICE…. OF AMBITION AND MONEY?

I IMAGINE BIG QUESTIONS….. ABOUT THE MEANING OF LIFE…. ARE SURFACING…AT THIS TIME ….

BUT WHEN LOOKING AT A MAP…ULTIMATELY….. WHY DID YOU GUYS CHOOSE BALI?

[[CHEF GOLDFARB DISCUSSES]]

NY VS BALI

IN NY YOU WERE BURNT OUT AND MISERABLE…YOU DIDN’T REALLY HAVE THE TIME ….AND SPACE….. TO REFLECT ON WHAT YOU WERE DOING….

YOU WALKED AWAY FROM YOUR HOUSE AND CAREER…

AND THEN YOU LAND IN BALI…..

IT’S HOT…AND LOUD….IT FORCES YOU TO PAY ATTENTION TO YOU WHAT YOU’RE DOING….

IT SOUNDS LIKE….BALI FORCED YOU….. TO LIVE IN THE PRESENT MOMENT….

TELL ME ABOUT RELOCATING TO BALI….YOU LAND THERE AND WHAT HAPPENS NEXT? …..

ARE YOU RENTING A HOME…OR IN A HOTEL? ……IS IT LIKE AN EXTENDED VACATION FOR A BIT?.........DO YOU KNOW ANYONE THERE?

[[CHEF GOLDFARB DISCUSSES]]

EGO

BEING SOMEWHERE NEW …..WHERE NOBODY CARES ABOUT YOU….. IS VERY HUMBLING…..

AT THIS POINT YOU’RE COMING OFF THE HIGH….. OF BEING SURROUNDED…. BY A LOT OF ATTENTION…..

NOW IN BALI….YOU’RE SURROUNDED BY TEMPLES…..AND THE BEAUTY OF NATURE….SPIRITUALITY IS AROUND YOU….WHETHER YOU’RE SPIRITUAL OR NOT….. 

ARE YOU EXPLORING YOUR EGO DURING THIS TIME? …..

OR PERHAPS…..ARE YOU WORKING ON ULTIMATELY ……TRANSCENDING YOUR EGO……WHILE YOU HAVE THIS UNIQUE DOWNTIME ….

A LONG TERM BREAK THAT ALLOWS YOU….. TO FOCUS ON THIS ….FOR THE FIRST TIME EVER…. IN YOUR LIFE… PERHAPS?

[[CHEF GOLDFARB DISCUSSES]]

CHEF

NOBODY IS  READING ANY NY PAPERS IN BALI…..

YOU’RE FAR AWAY FROM THAT TOXIC CYCLE……

AND YOU HAVE THE TIME….. DESIRE…… AND MENTAL CLARITY…. TO PLAY WITH NEW INGREDIENTS….

IN BALI EVERYTHING IS FRESH…GROWING ALL AROUND YOU…

YOU’RE SURROUNDED BY CACAO, COFFEE, SUGAR, VANILLA, CINNAMON, NUTMEG, RICE…PRODUCE OF ALL KINDS….

HOW SOON AFTER ARRIVING…. DO YOU START PLAYING WITH INGREDIENTS ….AND HAVING FUN?....AND HOW DOES THAT FEEL?

[[CHEF GOLDFARB DISCUSSES]]

WAS THE PLAN ALWAYS FOR YOU TO OPEN UP A RESTAURANT IN BALI?

OR DID YOU CONSIDER EARNING MONEY IN A COMPLETELY DIFFERENT WAY?.....

DID YOU CONSIDER…. GETTING OUT OF THE INDUSTRY ALTOGETHER? 

[[CHEF GOLDFARB DISCUSSES]]

ROOM FOR DESSERT BALI

WHEN YOU DECIDE TO GET BACK IN THE KITCHEN….NOBODY IN BALI KNOWS ANYTHING ABOUT YOU……WHAT DOES THAT FREEDOM FEEL LIKE?

[[CHEF GOLDFARB DISCUSSES]]

YOU DECIDE TO OPEN ROOM 4 DESSERT OUTSIDE UBUD….WHAT’S THE PROCESS OF OPENING A RESTAURANT IN BALI?

 IS THERE A LOT OF RED TAPE TO CUT THROUGH…. WITH THE GOVERNMENT?

 HOW LONG DOES IT TAKE FROM CONCEPT…. TO OPENING DAY?

[[CHEF GOLDFARB DISCUSSES]]

YOU HOLD A CEREMONY….AT THE RESTAURANT….BEFORE OPENING…. TO CLEAR THE PAST…. AND WELCOME IN NEW ENERGY…..IN THAT MOMENT DID YOU FEEL THE POSITIVE ENERGY? ….THAT YOU WERE EMBARKING ON A FRESH CHAPTER?

[[CHEF GOLDFARB DISCUSSES]]

THE CONNECTION BETWEEN INGREDIENTS AND THE DISHES YOU’RE SERVING ARE SYMBIOTIC….AT YOUR RESTAURANT….DINERS ARE WALKING THROUGH GARDENS….THEY’RE BEING SERVED THE PLANTS THEY JUST TOUCHED….

YOU’VE DESCRIBED IT AS QUOTE:

“YOUR CONTEMPORARY INTERPRETATION….. OF THE PLANT WORLD THAT'S AROUND US…. WHICH HAS BEEN SO CRITICAL TO LIFE…… AND IT'S TOTALLY INTEGRATED WITH OUR MENU…..”

DESCRIBE ROOM 4 DESSERT FOR US….BRING US THERE….IF YOU CAN….GIVE US A BIT OF AN AUDIO JOURNEY…TO YOUR LIVE GARDEN APOTHECARY….

[[CHEF GOLDFARB DISCUSSES]]

CHEF’S TABLE

AFTER YOU MOVE TO BALI……

BACK IN NY….. PEOPLE ARE ASKING….. WHERE’S WILL GOLDFARB?

IS CHEF’S TABLE THE FIRST TIME THAT YOU DO ANY PRESS…… AND PUBLICLY COME BACK? 

BECAUSE IF SO…… THAT’S ONE HELL OF COMEBACK……

[[CHEF GOLDFARB DISCUSSES]]

CAN YOU BRING ME BACK TO THE MOMENT THAT PRODUCERS …FROM CHEF’S TABLE…. REACHED OUT TO YOU……. AND EXPLAIN….. HOW THEY PITCHED THEIR VISION TO YOU?

[[CHEF GOLDFARB DISCUSSES]]

POST CHEF’S TABLE

THIS IS A QUESTION I ASK ANYONE WHO’S BEEN ON A TV SHOW OF THIS MAGNITUDE…….

AFTER THE SHOW ARRIVES ON NETFLIX….CAN YOU DESCRIBE THE EFFECT IT HAS ON YOUR LIFE?.......IS IT IMMEDIATE?.....OR 6 MONTHS…. TO A YEAR LATER?.....

I GUESS I'M LOOKING FOR YOU TO TAKE US ON A BIT OF AN AUDIO JOURNEY….KIND OF A STEP-BY-STEP TRIP…. DOWN MEMORY LANE……

FROM THE MOMENT THE SHOW AIRS…. TO WHEN YOU NOTICE THE SHOW CHANGES YOUR LIFE…..

DO THOUSANDS OF DINERS FROM AROUND THE WORLD…. BEGIN ARRIVING WITHIN A FEW MONTHS?.....

DOES ALL OF THIS PUBLICITY AFFECT YOUR SERVICE…. AND TEAM?......

MANY QUESTIONS ROLLED INTO ONE…. I KNOW…..

BUT THIS PROCESS FASCINATES ME…..

WE ALL WATCH THE SHOW…..BUT WE RARELY GET TO SEE WHAT HAPPENS….. AFTER THE SHOW…. REACHES MILLIONS OF PEOPLE…..

[[CHEF GOLDFARB DISCUSSES]]

CURRENT BUSINESS

BACK IN 2019 YOU CLOSED THE RESTAURANT….FOR 3 MONTHS….TO EXPAND AND INVEST IN EQUIPMENT…..PLUS YOU DEVELOPED THE LANDSCAPING…. THROUGHOUT THE PROPERTY… TO INCORPORATE NEW HERBS….. AND FRUIT TREES….

THEN THE PANDEMIC HAPPENED….

HOW IS BUSINESS TODAY?

[[CHEF GOLDFARB DISCUSSES]]

AUTHOR

YOU’RE AN AUTHOR TOO…DID YOU ENJOY THE PROCESS OF WRITING A BOOK?

[[CHEF GOLDFARB DISCUSSES]]

AWARDS

IN 2021…. YOU EARNED A SPOT… ON THE WORLD’S 50 BEST RESTAURANT’S LIST….. ….TAKING HOME THE PRIZE…. OF THE WORLD’S BEST PASTRY CHEF….

FOR YOU…..WAS IT SIMILAR TO BEING ON CHEF’S TABLE…..

WHEN IT COMES TO THE LOGISTICS…. AND OVERALL EFFECT….. ON ROOM 4 DESSERT….

IS IT A SURGE OF RESERVATIONS?.....ARE YOU GETTING ACQUAINTED WITH A DIFFERENT TYPE OF DINER ?…..…

[[CHEF GOLDFARB DISCUSSES]]

AND HOW LONG DOES THAT HYPE LAST? ……ARE YOU STILL SEEING RESERVATIONS BEING BOOKED….THAT ARE CONNECTED TO THAT AWARD ?

[[CHEF GOLDFARB DISCUSSES]]

TEAM MEMBERS

YOU AND YOUR WIFE ARE ALSO DIRECTING A PROJECT…. WHICH ALLOWS YOUR TEAM MEMBERS…. TO START THEIR OWN INDEPENDENT BUSINESS….. EVERYTHING FROM NATURAL DYES…… TO COMPOSTING…… AND MUSHROOM GROWING. 

IN A PREVIOUS INTERVIEW YOU SAID:

“THAT’S REALLY THE BIG FOCUS FOR US…. IN THE YEARS TO COME…”

I’D LOVE FOR YOU TO EXPAND ON THIS ENDEAVOR….THE IMPORTANCE OF IT…..AND WHERE YOU SEE THIS PROJECT… 10 YEARS FROM NOW…. 

[[CHEF GOLDFARB DISCUSSES]]

ACADEMY

YOU ALSO HAVE AN ACADEMY….. WHERE YOU RUN MONTH-LONG PASTRY WORKSHOPS…. ALMOST LIKE A GRADUATE SCHOOL…. FOR PROFESSIONALS. 

YOU’VE EVEN SENT MEMBERS ABROAD…. TO LEARN AT RESTAURANTS. 

AND YOU HAVE PLANS TO CONVERT THIS… TO AN ONLINE FORMAT SOON….WHERE YOU’LL OFFER SCHOLARSHIPS…. TO YOUNG LOCAL STUDENTS.

YOUR SUSTAINABILITY WORKSHOPS ARE CURRENTLY FOCUSED ON YOUR COMMUNITY….BUT WILL EXPAND….. TO REGENERATIVE FARMING….. AND PERMACULTURE GARDENING….. AS PART OF THE ACADEMY.

WHEN YOU WERE IN PARIS…. FOR PASTRY SCHOOL…..THE TEACHERS WERE VERY CLEAR…. THAT THIS WAS A BAD CAREER CHOICE….

WHAT’S YOUR APPROACH…. TO STUDENTS AT YOUR ACADEMY?

 [[CHEF GOLDFARB DISCUSSES]]

THE MANOR BORN

YOU ALSO HAVE A RESEARCH AND DEVELOPMENT BRANCH….CALLED THE MANOR BORN….IT’S A LAB OF IDEAS….FILLED WITH HUNGRY YOUNG COOKS….

IT ALLOWS YOU SPACE AND TIME TO WORK ON IDEAS…..

YOU CALL IT THE MANOR BORN SAYING QUOTE:

“THIS IS SIMPLY THE LOGICAL ENDPOINT OF ROOM 4 DESSERT…… AND BY EXTENSION…. MY WHOLE CAREER.”

WHAT DO YOU MEAN BY THAT?

 [[CHEF GOLDFARB DISCUSSES]]

DESTINATION RESTAURANT

HISTORICALLY BALI HAS BEEN A VACATION SPOT….

I KNOW DURING THE PANDEMIC PEOPLE MOVED THERE FOR AN EXTENDED TIME…..AND EVEN IN THE LAST 10-15 YEARS….IT’S GROWN BY LEAPS & BOUNDS…

DO YOU CONSIDER ROOM 4 DESSERT A DESTINATION RESTAURANT ?….DO MANY OF YOUR DINERS FLY IN….FROM AROUND THE WORLD?

OR IS IT MORE OF A HYBRID…. OF EXPATS, LOCALS… &..... VISITORS?…..

 [[CHEF GOLDFARB DISCUSSES]]

FINDING INSPIRATION

HOW DO YOU CONTINUE TO FIND INSPIRATION EACH YEAR ? ......

[[CHEF GOLDFARB DISCUSSES]]

FUTURE

WHAT DOES YOUR IDEAL FUTURE LOOK LIKE ?......

 [[CHEF GOLDFARB DISCUSSES]]

SYNCHRONICITIES

HAVE THERE EVER BEEN ANY SIGNS OR SYNCHRONICITIES IN YOUR LIFE…. THAT LED TO NEW OPPORTUNITIES FOR YOU….. IN THIS INDUSTRY? ……. 

IF SO, PLEASE DESCRIBE THE MOMENT….

[[CHEF GOLDFARB DISCUSSES]]

FLOW STATE:

A FLOW STATE, ALSO KNOWN AS BEING IN THE ZONE…. IS THE MENTAL STATE WHEN A PERSON IS PERFORMING AN ACTIVITY….. AND IS FULLY IMMERSED…. IN A FEELING OF ENERGIZED FOCUS, CLARITY  AND ENJOYMENT…. IN THE ENTIRE PROCESS…..

IT DOESN’T FEEL LIKE WORK….IT’S EFFORTLESS ATTENTION….. THAT YOU’RE GIVING THE ACTIVITY…..IT’S A EUPHORIC FEELING… 

IT’S DURING THIS ALTERED STATE OF CONSCIOUSNESS…. THAT YOUR MIND FUNCTIONS… AT ITS PEAK….AND A SENSE OF HAPPINESS… FLOWS THROUGH YOUR BODY.

I’VE BEEN IN THIS STATE….

HERE’S THE EXAMPLE I USE FOR MY GUESTS:

I CAN GET INTO IT….. IF I’M AT MY RESTAURANT WHEN IT’S CLOSED…. AND I’M THE ONLY ONE THERE….I MIGHT BE WORKING ON NEW DRINKS FOR MY MENU….MUSIC IS PLAYING….

THERE ARE NO INTERRUPTIONS…JUST ME, INGREDIENTS….. AND THE SOUNDS…. AND  BEATS…. OF THE MUSIC...

AND THE RECIPES FLOW….IT DOESN’T FEEL LIKE WORK….

AS A CHEF, HAVE YOU EVER REACHED THIS STATE ?.....

IF YOU HAVE….PLEASE DESCRIBE YOUR SURROUNDINGS…. LEADING IT UP TO IT….

AND WHAT IT FELT LIKE…. BEING IN THAT STATE?

[[CHEF GOLDFARB DISCUSSES]]

TAKEAWAY:

CHEF GOLDFARB, THANK YOU FOR SHARING YOUR STORY WITH US …

I BELIEVE THAT THE JOURNEY…. IS ALWAYS GREATER THAN THE DESTINATION. 

IT’S ON THE PATH THAT WE LEARN….EVOLVE AND….. ENCOUNTER LESSONS…. THAT SHAPE US…. INTO OUR BEST SELVES.

I ALWAYS LIKE ENDING THE PODCAST…. BY ASKING…. IF THERE’S ANY TAKEAWAY THAT YOU’D LIKE TO LEAVE WITH LISTENERS…... THAT CAN POSITIVELY INFLUENCE THEIR LIVES.

IT COULD BE SOMETHING THAT WE JUST DISCUSSED…. A LESSON YOU’VE LEARNED ON YOUR JOURNEY…. OR GENERAL LIFE ADVICE THAT YOU LIVE BY ….…

[[CHEF GOLDFARB DISCUSSES]]

AND WHERE CAN PEOPLE FOLLOW YOU  ?

[[CHEF GOLDFARB DISCUSSES]]

OUTRO:

THANKS FOR LISTENING….AND IF YOU HAVEN’T ALREADY….... FOLLOW  “HAVE YOU EATEN YET?” ….WHEREVER YOU GET YOUR PODCASTS….

[[MUSIC]]