Bobby Hicks, Next Level Chef

WEBVTT 1 00:00:00.320 --> 00:00:01.410 Bobby Hicks: Hey! I. 2 00:00:03.100 --> 00:00:09.080 Twin Cities Kettlebell Club: Thank you, siri, all right, I will. I'll hit the I'll hit the music 3 00:00:09.200 --> 00:00:13.730 Twin Cities Kettlebell Club: so we'll get us. Get us in. We'll get us into the into the zone and love it. And we'll go 4 00:00:13.890 --> 00:00:15.749 Twin Cities Kettlebell Club: watch your ears. Don't think it should. 5 00:00:34.420 --> 00:00:40.869 Twin Cities Kettlebell Club: All right welcome in to this week's episode of the platform. Podcast I am very excited to welcome back 6 00:00:40.970 --> 00:00:44.510 Twin Cities Kettlebell Club: who might be now the most famous guest I've ever had on this pod. 7 00:00:45.130 --> 00:01:08.229 Twin Cities Kettlebell Club: One, the only Bobby Hicks, Kettlebell, sport, athlete, content, creator, chef extraordinaire, creator of the retro recipes, kitchen, and now the rising star of Fox's own next level chef with Gordon Ramsay my good friend Bobby. Welcome back to the platform podcast. 8 00:01:10.110 --> 00:01:15.328 Bobby Hicks: Yeah, don't stop there, man. You can just keep going if you want. 9 00:01:15.980 --> 00:01:19.770 Twin Cities Kettlebell Club: You're very easy. You're very easy for me to be effusive about so. 10 00:01:19.770 --> 00:01:31.119 Bobby Hicks: It's funny, because I also wonder if I'm also like, wanna like, next to David, you know, it's like, I think I'm probably the most like frequent guest on your on your pod as well. I think this makes like the 3rd or 4th time. 11 00:01:31.120 --> 00:01:32.250 Twin Cities Kettlebell Club: Is the 4th time you've been 12 00:01:32.730 --> 00:01:38.998 Twin Cities Kettlebell Club: a couple of solo episodes you did. The water cut one with with Audrey where you talked about talked about that fun experience 13 00:01:39.468 --> 00:01:40.300 Bobby Hicks: That was so rough. 14 00:01:40.300 --> 00:01:55.640 Twin Cities Kettlebell Club: And now and now we're now we're bringing you, bringing you back on the platform podcast. Which which, as you know, is a kettlebell, sport podcast generally. But you know, we talk about other things too. But so 1st question has to be, do you even lift bro, do do you still even lift kettlebells. 15 00:01:55.640 --> 00:02:10.068 Bobby Hicks: Do you even lift? Bro so the the long and short of that is actually not really you know, like sadly, the last time that I really got into doing any kind of Kettlebell stuff was actually for the 16 00:02:10.630 --> 00:02:26.650 Bobby Hicks: twin city open, you know, like a couple years back, and I was in Minnesota with you and the gang and everything, and was thrown down, and I remember that was actually at the time as well like the best set I think I'd ever had. And 17 00:02:26.660 --> 00:02:35.339 Bobby Hicks: it was a good set man, you know. It's like I have my nose, my little like like nose breather on and stuff. So I was like getting all that air. It felt great. 18 00:02:35.340 --> 00:02:57.460 Bobby Hicks: And then, you know, like the the thing that nobody wants to happen ended up happening where I got a terrible phone call immediately after finishing my set, turned out that my cat was really sick, and my girlfriend was just dealing with it alone, and it was really stressful because I wanted to be there. So I ended up. If you remember, I ended up actually. 19 00:02:57.460 --> 00:02:58.250 Twin Cities Kettlebell Club: Yeah, yeah. 20 00:02:58.250 --> 00:03:02.409 Twin Cities Kettlebell Club: I remember, I remember, I didn't realize this is where that question was, gonna go. 21 00:03:02.410 --> 00:03:24.669 Bobby Hicks: No, no, it's all good. I mean, you know me. I only have long answers. So. But yeah, like I ended up like immediately rushing out of the competition as soon as I finished my set. I didn't have any time to do any stretching or cool down, or anything like this. I just went straight from like a full 10 min. Max, Max effort, you know, like 24 kilo long cycle 22 00:03:25.125 --> 00:03:33.210 Bobby Hicks: straight to the airport for a 3 and a half, I think, or what was it? Is it a? Is it a 3 and a half, or a 5 h flight? I forget. 23 00:03:33.486 --> 00:03:39.020 Twin Cities Kettlebell Club: To floor. Yeah, usually, yeah, like 3 and a half to 4, depending on how far south you're gone. But. 24 00:03:39.020 --> 00:03:52.460 Bobby Hicks: I went to Miami, went to Miami, so it was probably, let's say, like 4 and a half hours or so, and then I had to drive. I had to get an uber and ride from Miami up to where I live. So it was like 25 00:03:52.460 --> 00:04:19.059 Bobby Hicks: just I was locked up. I was so tight I ended up getting like crazy injured because of just like the the because I had like a religious like, warm up and cool down routine that made me like Limber like, like Steve, you know, like Riddle and I, we actually were able to keep up with each other in the mobility department and not anymore. But so I ended up getting a shoulder injury and just took time off to kind of 26 00:04:19.120 --> 00:04:44.649 Bobby Hicks: try to recover and heal. And you know, like, as you probably remember from me as well like, I have a very intense personality where I get into something, and I go hardcore into it, and I ended up basically like, Okay, I can't lift right now. I need to do something. I'd already had the rich recipes Channel kind of going. But it was like kind of like a fun thing I would do here and there 27 00:04:44.990 --> 00:04:46.059 Bobby Hicks: and then. 28 00:04:46.310 --> 00:05:01.370 Bobby Hicks: That's just the genesis that's where, like, I just kind of poured everything I had into rich recipes, and you know, as unfortunate as it was to get like in the accident, and everything like or like you like to have the shoulder injury and everything else 29 00:05:01.640 --> 00:05:07.310 Bobby Hicks: it worked out. It actually ended up being a really wonderful kind of like blessing in disguise. If you will. 30 00:05:07.310 --> 00:05:09.570 Twin Cities Kettlebell Club: Yeah, yeah. So it 31 00:05:09.680 --> 00:05:32.340 Twin Cities Kettlebell Club: the for the people that aren't familiar with what retro recipes is because some people, some people, may only know you as as this fellow, you know, depending on depending on how tightly they follow you. Tell people a little bit about what retro recipes actually is, and how it, how it came to be the origin story of that of that particular Instagram channel or persona. I don't know what you brand, I guess you would call it. Now. 32 00:05:32.500 --> 00:05:53.779 Bobby Hicks: Yeah, I guess at this point, I just called a brand. Yeah. So basically, like, you know, I'd been a content creator for which is such an annoying term already. But you know, it's like we're going to go there. I'd been working with brands in a digital capacity, making advertisements. And you know things like that for them for about a decade. And it was kind of like around the 33 00:05:53.860 --> 00:06:20.749 Bobby Hicks: the lockdown of 2020, like, you know. Keiko and I were still in New York City, and it was one of those things where I couldn't do what I normally did, you know which is, get in a car and drive out to a beautiful mountainside, or something really aspirational and cool, and make like really cool photographs or videos and stuff that are revolving around kind of like men's fashion or lifestyle, or just whatever. And ultimately, you know. 34 00:06:21.190 --> 00:06:32.390 Bobby Hicks: Keiko thrived at it a lot, and it just kind of forced me to be like looking more internally of like what I could be doing to be better when the world kind of opened back up. And so I did 2 things. 35 00:06:32.780 --> 00:06:34.640 Bobby Hicks: I lifted a lot of kettlebells. 36 00:06:34.980 --> 00:06:51.009 Bobby Hicks: and it was like that was that was all I did. And then, you know, we were fortunate enough to be able to move down to Florida, where she was from, you know, in South Florida. I'm from Orlando, but we moved down to South Florida, and you know, basically, there, it was, just like, Okay, I've got a really 37 00:06:51.010 --> 00:07:05.479 Bobby Hicks: big kitchen. Now, I have a lot of space for all my lighting and stuff like this? Why don't we actually do this fresh recipe thing that was kind of like kicking ideas around with Keiko during the lockdown, just like, why don't we take the strengths that I have which is video production? 38 00:07:05.530 --> 00:07:31.789 Bobby Hicks: And why don't we try to incorporate that into one of our passions which is kind of like thrifting or or antiquing, and that that kind of like the the fun of just kind of like these weird kitschy dumb retro dishes, you know. And so that's kind of how it started, you know, like, I just made simple videos that we hired a narrator who makes like the best transatlantic accent and stuff. And you slowly built out this brand video by video 39 00:07:31.790 --> 00:07:34.879 Bobby Hicks: into the refrigerator for 4 h. 40 00:07:35.190 --> 00:07:37.410 Bobby Hicks: And and and so, Katie, it was like. 41 00:07:37.410 --> 00:07:41.180 Twin Cities Kettlebell Club: He does do a great, great accent. I love that I love that voice. 42 00:07:41.180 --> 00:07:58.329 Bobby Hicks: And my favorite part is that eventually, later on, like, you know, after I was able to kind of convince people like brands in particular. Hey? There's something here. I know I can do this. I can work with any brand. Blah blah. Once you kind of get past the point where people are like confused, you know. All of a sudden 43 00:07:58.530 --> 00:08:00.580 Bobby Hicks: I was able to actually kind of like. 44 00:08:00.670 --> 00:08:10.290 Bobby Hicks: get some projects. I was making a little more money and stuff like that. And so I was able to hire Katie's husband, who's also a voice actor. So the 2 of them. 45 00:08:10.290 --> 00:08:32.860 Bobby Hicks: 2 of them were voice actors, and I was able to actually hire them, so that Katie would do the voice of rich recipes. And then Garrett would do the voice of like ad reads. So like, I would make a separate video, and he would be the narrator for that. And so it actually would feel very much like you're watching a show, and it's cutting to a sponsored break. And it doesn't upset you, though, because it's it's like the same kind of kitsch and fun, but in a different 46 00:08:32.860 --> 00:08:38.240 Bobby Hicks: style and voice. And so it feels fresh. And then all of a sudden, you're coming back to the original video, and so 47 00:08:38.340 --> 00:08:40.240 Bobby Hicks: long and short. 48 00:08:40.419 --> 00:08:48.460 Bobby Hicks: that that's kind of how it all started. And now we're I don't know. I think, somewhere around, like 300 to 400 videos in. 49 00:08:48.460 --> 00:08:57.690 Twin Cities Kettlebell Club: Nice, and how many, how many subscribers do you have across the different platforms now, do you? How I guess! How religiously do you even track that at this point. 50 00:08:58.330 --> 00:09:15.599 Bobby Hicks: I mean at this point, like, I don't really try to. I try not to be very precious about the audience sizes in general, not because it's not important, you know, it definitely does help, especially because I'm trying to get work with brands and things, or, you know, like a little street cred, I guess, but it is one of those things where 51 00:09:15.670 --> 00:09:34.409 Bobby Hicks: you know the Channel has just had like these really wonderful ebbs and flows where it went from very few followers all of a sudden getting a couple of viral videos and so on. Tiktok, I think it's around like 185,000 followers, and then on Instagram, you know, earlier this year it kicked from like. 52 00:09:34.680 --> 00:09:40.709 Bobby Hicks: I'd say, like, or maybe like 89,000. So all of a sudden, it's a hundred 98. So 53 00:09:40.970 --> 00:09:46.859 Bobby Hicks: yeah, I mean, and then Youtube, it's kind of just passive. But it's like somewhere around like 13,000. So I mean, like. 54 00:09:47.060 --> 00:09:57.569 Bobby Hicks: it's pretty cool. It's really, really amazing to actually see, like so many people that are actually coming along. And this is not even related to the show that we'll probably get to at some point. 55 00:09:57.570 --> 00:10:19.889 Twin Cities Kettlebell Club: I was just going to say so now that you just premiered a couple of weeks ago on next level chef in the 1st episode. You're you're one of 8 contestants that were competing, selected from thousands of social media influencers that auditioned to be on this show that that do things like recipe channels. 56 00:10:20.160 --> 00:10:24.339 Twin Cities Kettlebell Club: What was that like for you to be on that show? 57 00:10:24.700 --> 00:10:29.299 Twin Cities Kettlebell Club: And when you, when you found out that you were good, that you were selected for filming. 58 00:10:29.700 --> 00:10:31.500 Twin Cities Kettlebell Club: What what was that like for you? 59 00:10:31.880 --> 00:10:46.329 Bobby Hicks: It was pretty intense, I mean, like the entire process itself was really lengthy. They are incredibly thorough. The fox team and studio Ramsey, and it was one of those things where I was actually 60 00:10:46.450 --> 00:10:48.549 Bobby Hicks: so. So I was cast 61 00:10:48.810 --> 00:11:03.049 Bobby Hicks: for 3 shows at the same time I was approached in, and I was well, I mean, like, I guess, not officially cast. But I was considered, and I was. I was interviewing for 3 separate shows at the exact same time. So I was interviewing for Masterchef. 62 00:11:03.580 --> 00:11:21.849 Bobby Hicks: Crime scene, kitchen, and next level chef. And the funny thing is, I had never even heard of next level chef. You know I knew about Masterchef. I'd never really heard of Crime scene kitchen, you know. I'm a top chef guy, so it's like I always grew up, you know, with with, I'm a bravo, you know person, and 63 00:11:22.070 --> 00:11:33.860 Bobby Hicks: it was one of those things where I actually had the privilege, like I'd say, at least like, because, you know, it was a lot of fun this way. I was doing 3 different interviews. And I actually got to basically tell them, like. 64 00:11:34.080 --> 00:11:42.629 Bobby Hicks: I'm sorry I'm going to pass on you. I'm going to go with this, you know, and I there was no guarantee. I just kind of threw everything into that basket. 65 00:11:42.970 --> 00:12:04.129 Bobby Hicks: And you know, I went through several rounds of interviews. I mean, I think it's about like 4 rounds of interviews, and then you also have the psych evaluation and a bunch of other stuff. It's very, very thorough like, I said, but I found out that I was officially cast maybe 3 weeks before I was supposed to fly out. 66 00:12:05.500 --> 00:12:33.259 Twin Cities Kettlebell Club: Wow! That's that's wild. And and how long is the when you find out? I mean, I know you know when you audition, what the time commitment is. But what is that? What is the time? Commitment for filming the the season? Because, like, you don't know how long you're going to be there because it's competition, right? Like, it's a real competition. So, but you have to block the entire period of time, like to be available to film from beginning to end. So like, what is that? What is that commitment? And how do you like? How do you plan for that? 67 00:12:34.040 --> 00:12:46.220 Bobby Hicks: So I mean, I actually was really, really glad that I was kind of it goes back to that like interviewing the 3 different shows kind of thing, because Masterchef was a 68 00:12:46.860 --> 00:13:10.819 Bobby Hicks: 8 week commitment, I mean, like they. They literally were going to occupy all of November and December of filming. So I was just like, that's that's a lot, especially for Q. 4, like for a business aspect like, that's that's kind of like, usually the busiest time for me, and also it's the holidays. It's all the best holidays like. Oh, sorry you don't want me to be there for Thanksgiving or Christmas. No, so. 69 00:13:10.820 --> 00:13:14.619 Twin Cities Kettlebell Club: The most food, the most food centric holidays that we have in America. 70 00:13:14.620 --> 00:13:18.260 Bobby Hicks: Exactly. Yeah. I was like, I think I'll pass. 71 00:13:18.490 --> 00:13:44.579 Bobby Hicks: But I mostly passed because of just the duration of time. You know, 8 weeks is is just way too long. You know. Crime scene kitchen was going to be 6 weeks, and you know I wasn't crazy about that. But I was like, you know, let me entertain it. But next level chef was 4 weeks, and that made it really simple. I was just like I could do that, you know it's like, however long it is, if I have to say the whole time, or if they let you go, and you're eliminated, I didn't know 72 00:13:44.580 --> 00:13:49.639 Bobby Hicks: but I was like I could do 4 weeks, and and I knew that that would be. And it was also 73 00:13:50.070 --> 00:13:55.889 Bobby Hicks: My season was kind of unique. We were actually cast during the writer's strike of like 74 00:13:56.070 --> 00:13:59.240 Bobby Hicks: 2023, 2424, 75 00:14:00.145 --> 00:14:26.069 Bobby Hicks: yeah. So like this, this is how difficult this is. Because, like, we filmed this in. Yeah. So January 2024 is when we filmed 2023 is when I was cast. So we're in 2025. So a lot has happened since then. And it's been a minute. Yeah. Yeah. And it was one of those things where you know, basically, it's just like when we were there. 76 00:14:28.020 --> 00:14:43.730 Bobby Hicks: It felt like time kind of stood still, you know, but it was like, if you got knocked out you were sent home within about a day or 2 later. And so planning for it, I just kind of was grateful that like, okay, it's gonna be only 4 weeks, and it's going to be in January, which is usually the slowest time of the year. 77 00:14:43.950 --> 00:14:46.069 Twin Cities Kettlebell Club: Yeah. And where? Where was it filmed at? 78 00:14:47.020 --> 00:15:08.089 Bobby Hicks: We actually filmed in Ireland so like it was about an hour away from Dublin. I don't remember the exact city I mean, like I don't remember the exact city, because we really didn't get to see Ireland. You know it's like the the thing that I think a lot of people don't understand is that it's an incredibly structured environment. 79 00:15:08.090 --> 00:15:15.030 Twin Cities Kettlebell Club: Right like it's like jury duty, where they're like sequestering you from the rest of the world to to reduce the risk of like leaking. 80 00:15:15.030 --> 00:15:39.629 Bobby Hicks: That. Yeah, I was going to say it's just like they literally kind of like sequester you for 4 weeks, you know, or however long you're there, and that's not just like against the world that's against, like even the people that you were competing with, you know, like we were fortunate enough to be able to actually have phones that we could keep in our room. But we couldn't bring anything like that to set, and it was one of those things where 81 00:15:39.770 --> 00:16:06.089 Bobby Hicks: you know, it's like that that can be really difficult and taxing, because we, even if we wanted to use the like a gym, you know, like they have, like a gym inside of the hotel that we stayed at. And if we wanted to use that, we actually had to contact the Welfare team, which are kind of like, you know. It's kind of like the family that's taking care of you to make sure that you have everything you need. If you're feeling sick they'll get you. If you want something, they'll help you navigate it. If you want to go somewhere. They have to escort you. 82 00:16:06.150 --> 00:16:21.770 Bobby Hicks: but like they also kind of felt like family, because when you're so isolated from even like the other people that you're becoming friends with, and you can't see them. You really really kind of like rely on these folks. And so it's not a bad thing. I know. It sounds really weird, like, oh, that's so stupid, but 83 00:16:21.860 --> 00:16:24.160 Bobby Hicks: it's for a very, very good purpose. 84 00:16:24.160 --> 00:16:42.299 Twin Cities Kettlebell Club: Investing millions of dollars in creating a television show. That's kind of predicated on people not knowing what happens. You know, I get it. You got to make sure that those secrets don't leak before they air, so we'll we'll try not to. We'll try not to, you know. Do any spoilers before before episodes have premiered, but I do. 85 00:16:42.300 --> 00:16:42.940 Bobby Hicks: I'll be good. 86 00:16:42.940 --> 00:17:02.109 Twin Cities Kettlebell Club: I do have some questions, because, as you know, my wife and kids are watching it. We watch it together. We were especially excited to watch the 1st episode when you were when you were on it. So I asked the kids, and I asked my wife like, what questions do you want me to ask Bobby. So I actually 87 00:17:02.700 --> 00:17:05.850 Twin Cities Kettlebell Club: actually have some some questions from from the kids. So. 88 00:17:06.166 --> 00:17:06.779 Bobby Hicks: So excited. 89 00:17:06.780 --> 00:17:24.290 Twin Cities Kettlebell Club: Carol wanted to know. What team did you hope to be on before the draft happened? Because I told her you won't be able to tell us what team you end up on, but what team before the draft had happened? Like when you went into the show, knowing like, was there a team that you were hoping that you would be on. And which team was it? If so. 90 00:17:24.650 --> 00:17:48.929 Bobby Hicks: So I was genuinely, I mean, like, you know, going into the show like I would have been happy with anybody, you know. I mean. Obviously, like Gordon Ramsay is like the goat, you know Richard Blaze is is like your best friend, you know, and Chef Arrington is just like an absolute weapon. But going in. I was like really hoping, and they even asked us, they're like, who do you want to be with? I said Chef Arrington, because, like. 91 00:17:48.940 --> 00:18:04.849 Bobby Hicks: even though, you know, obviously like working with Gordon Ramsay or Richard Blaze would be like really, really cool chef. Harrington is somebody that, like I followed her career pretty closely for years and years, and she is honestly so incredible. She's so talented, but at the same time 92 00:18:05.450 --> 00:18:06.290 Bobby Hicks: like 93 00:18:06.440 --> 00:18:33.809 Bobby Hicks: is such a good leader and like a mentor. And the entire show's concept is based around basically like mentorship. You know, they're taking people that might not necessarily be professionals like they could be home cooks or social media cooks like in the category I was. And the whole idea is that it's like the people that win end up getting a 1 year mentorship with all 3 of the mentors, you know, so like 4 months for each, and throughout the show. 94 00:18:34.230 --> 00:18:50.040 Bobby Hicks: you know, like the mentors themselves like when you're on their teams they will like help you out. And it becomes this like really wonderful, almost like a workshop, you know, but like of hard knocks, you know, like you're you're thrown in the deep end. But that's usually where I thrive. 95 00:18:50.980 --> 00:19:01.760 Twin Cities Kettlebell Club: Yeah, it was. It was one of the things that actually surprised me on the on the 1st couple episodes where they're doing the basically the weed out of. They have to go from 8 from each category down to down to 5, right? So. 96 00:19:01.760 --> 00:19:03.149 Bobby Hicks: Yeah, we call it the auditions. 97 00:19:03.150 --> 00:19:20.860 Twin Cities Kettlebell Club: Yeah, yeah, the auditions. Yeah, the auditions for each group. I was actually surprised, like some of the some of the some of the mentors would come in there, and they were talking like they were doing what you see on competition cooking shows where they're talking to him about like, well, what are you? What are you doing with your ingredients, or what are your plan? What's your plan here? And they're talking to them right? And then, like 98 00:19:20.860 --> 00:19:42.109 Twin Cities Kettlebell Club: they were actually giving them feedback, like, you know, one person talked about a pairing of lemon and cream and something, and and they're like they're like, I don't think that's going to work the way that you think it's gonna work right? Like, you know, like I was like, oh, that's really interesting, because a lot of times. They're just like, okay. You know, they're they're not trying to mentor them. They're just there as hosts. And like. 99 00:19:42.110 --> 00:19:58.269 Twin Cities Kettlebell Club: they let people make mistakes. And they're just like, Oh, you know. And then you hear them come back to the table. And they're like, Yeah, I don't think that's gonna work out very well, you know, but they let the train kind of let the train wreck happen. But it was different on this. They actually like were giving people feedback, even in the audition round. Like to be like 100 00:19:58.320 --> 00:20:06.220 Twin Cities Kettlebell Club: like they were trying to set them up for success. It seems like they're really trying to do like best against best is kind of like the attitude like they're trying to get the best out of everybody. It seemed like. 101 00:20:07.090 --> 00:20:12.569 Bobby Hicks: Yeah. And and honestly like that, that's a that's a constant theme throughout. And and I think the thing that 102 00:20:12.740 --> 00:20:31.760 Bobby Hicks: I would have been asking, at least, you know, or at least I did ask when I was like reaching out to some friends that were on previous seasons, but, like, you know I was always kind of wondering, like how authentic it all was, and I can report back. It's very, very authentic like when they're coming. They're coming to help you out. They're never trying to actually make 103 00:20:31.950 --> 00:20:48.140 Bobby Hicks: drama, you know, and I think that that was something I really respected about the show, because again, I'd never even heard of it. So when I was approached, like I casting agents come out to me, and they were just like, Hey, we think you'd be a good fit for the show, and I was like never heard of it. Let me do a little research, and I watched it. 104 00:20:48.140 --> 00:21:17.419 Bobby Hicks: and I immediately got hooked, because the concept of it is so different and so fun. But it's also scalable. You know, it's something that I could see like being a global franchise. It's something where I could actually see them do something like all stars. And the whole idea is that basically they try to treat it like an Nfl combine, you know where, like they are. They're taking the best of each of these 3 categories and then creating the teams that they want. And then. 105 00:21:17.430 --> 00:21:20.629 Bobby Hicks: you know, from there, like those teams are, you know. 106 00:21:20.660 --> 00:21:31.799 Bobby Hicks: competing to like, stay in the competition, not get weeded out, and then till the very, very end. And then it's just the best one wins. And I think it's really, really like it's just again. It's so fun. Because 107 00:21:31.940 --> 00:21:37.993 Bobby Hicks: if you haven't seen it also, I'll like preface this. What makes it so extra insane is 108 00:21:38.550 --> 00:21:58.200 Bobby Hicks: so there are 3 platforms. We got the the basement level, which is basically trash on fire middle level, which is, you know, like it's it's a it's a good kitchen, everything you need, and nothing more. And then the top level kitchen obviously is like the bells and whistles like the nicest of anything you could possibly dream of using. And 109 00:21:58.200 --> 00:22:11.790 Bobby Hicks: you know, the the main idea is that, like you've got people on each team. The winningest team is going to be on the top kitchen. The you know team that had maybe like lost somebody in an elimination is going to be in the basement level, the bottom level, and then 110 00:22:11.790 --> 00:22:14.860 Bobby Hicks: the the team that kind of skated through is going to be in the middle. 111 00:22:14.860 --> 00:22:23.369 Bobby Hicks: and a platform comes from the ceiling, and you have about 30 seconds to run over. Grab what you need to make a dish based on a theme. 112 00:22:23.370 --> 00:22:53.329 Bobby Hicks: and within those 30 seconds, if you don't get what you need, that's that's it, that's all you've got to work with. And then the platform drops down, it goes to the next level. They do the same thing, and the platform goes down again, and they do the same thing. So what's happening? What makes this so interesting to me. And it's almost like a. It levels the playing field in a way where it's like, if you're in the top kitchen. You not only have the best equipment, but you also have the best and 1st grab. So you have 0 excuses. So when you're up there, you have to be like dialed in and making the most 113 00:22:53.330 --> 00:22:59.649 Bobby Hicks: like sophisticated, you know, like top level, elevated dish possible. And when you're in the basement. 114 00:22:59.870 --> 00:23:25.210 Bobby Hicks: you know, it's like you are working with not only the worst tools in history, but you're also getting like the the bottom of the barrel, literally kind of like scraps of things that people just threw and tore apart and left on the platform for you. And you know, like you got to still come up and be really creative. And I can tell you right now, like the amount of times that I was in the lower level. And like I made something really really cool 115 00:23:26.000 --> 00:23:34.330 Bobby Hicks: blows my mind because, like, you don't even realize, like how creative you get when you have nothing else to work with. 116 00:23:34.710 --> 00:23:50.059 Twin Cities Kettlebell Club: So it's funny that it's funny that you bring that up. We just had from the company I work for my day job. We just had like our our, you know, Kickoff, we always have a keynote speaker, for you know, for a big kickoff event, and it was the woman that founded milk bar, and and she. 117 00:23:50.060 --> 00:23:51.410 Bobby Hicks: Oh, cool! 118 00:23:51.410 --> 00:24:03.180 Twin Cities Kettlebell Club: And she was talking about how she how she came up with you know how she came up with their now signature milk bar dish right, the the signature milk bar she was going to make. She, like, had set a goal she was going to make. 119 00:24:03.180 --> 00:24:23.859 Twin Cities Kettlebell Club: She was going to make dessert for every family meal, which is the the pre, the pre-dinner, rush meal that the staff eats together for people that have never worked in the service industry. Right? So family supper, you know, if you've seen the bear like they do family supper. She was going to make dessert for every family supper, and you know, one day she like the kitchen, was like, basically bare because they had. They had 120 00:24:24.000 --> 00:24:42.669 Twin Cities Kettlebell Club: really hit their hit. Their numbers like to the T. And they hadn't yet got their delivery, for they hadn't gotten their delivery yet to restock the kitchen, and she's like, Oh, shit! What am I going to make for family, for family supper, and all she had was like milk, milk, eggs, and butter and sugar, and she had to figure out you had to figure out what to what to make, and she 121 00:24:42.670 --> 00:25:00.960 Twin Cities Kettlebell Club: made her famous milk bar, you know, and it was a whole point was deprivation leads to the best innovation, because you have to get creative when you're like, just down to, you're just down to like bare bones like, you know, which I think was kind of what your point is is like. You know that that deprived state is what like triggers, the 122 00:25:00.960 --> 00:25:04.350 Twin Cities Kettlebell Club: triggers, that creative nature in you, because you don't have any other choice. 123 00:25:04.860 --> 00:25:10.839 Bobby Hicks: Yeah. And it's honestly one of those things where I had the most fun doing that kind of stuff, because 124 00:25:11.280 --> 00:25:23.805 Bobby Hicks: there, there are a lot of people that are like incredibly talented professional chefs that like, could, you know, bury me into the table when it comes to making like a really good dish, you know, like given the amount of time, you know. 125 00:25:24.330 --> 00:25:47.949 Bobby Hicks: but I think one of the strengths that I've always kind of had, and I don't know if this is just like being kissed by the Adhd Fairy or something, but it's like, I have a really really strong ability of being able to kind of like thrive in a chaotic situation like, you know, when I'm when I'm and it reminds me honestly of like being on the platform like during a competition set like I will have never been more dialed in. 126 00:25:48.150 --> 00:26:02.849 Bobby Hicks: They're when I'm in a competition. And and it's actually pretty appropriate that we're we're chatting about this and our history and stuff, because it's like this is actually the 1st competition thing that I've done since. You know, like we did twin cities, you know, a couple of years back. 127 00:26:02.950 --> 00:26:19.580 Bobby Hicks: and it was one of those things where it was so cathartic for me, because, like I really long for things like this, you know, like, you know, as you get older, you kind of at times like Miss Opportunities, or you or you give up things that you you may have had in the past, and you know, like there's certain things that 128 00:26:19.580 --> 00:26:35.449 Bobby Hicks: never really go away. And I think for people like us, you know that really thrive in like that fight or flight sense of something that's in a controlled and safe state, in a way as well like doing. Competition is like so essential. And I think that it's actually. 129 00:26:35.560 --> 00:26:37.480 Bobby Hicks: really, really good. You know. 130 00:26:37.640 --> 00:26:42.489 Twin Cities Kettlebell Club: Yeah, I you actually preempted kind of one of the questions that that I had. 131 00:26:42.490 --> 00:26:43.746 Bobby Hicks: Just keep doing that. 132 00:26:44.060 --> 00:26:52.589 Twin Cities Kettlebell Club: It's great. It's because we share a brain. It's it's fantastic, right? It's a so I was. I was going to ask, and I still think it's still something I'd like to know is 133 00:26:52.590 --> 00:27:18.589 Twin Cities Kettlebell Club: you answered the 1st part, which is, did Kettlebell sport help prepare you to perform in this high pressure situation on a national televised cooking show? The answer obviously is, yes. But how so? What like carries over from the platform? Does conditioning and knowing to take a breath. What are the lessons that you've learned from from the platform that really carried over to now the platform and next level chef as it's I see what you. 134 00:27:18.590 --> 00:27:29.910 Bobby Hicks: In there, I see what you did. Well, yeah, honestly, I mean, like, I think, that there are quite a few parallels in a way but it. But it's like 135 00:27:30.250 --> 00:27:46.989 Bobby Hicks: when I'm thinking of competition, like I'm you know, like you could play basketball, or you know, soccer or football or something, and I'm sure that there are like there are parallels of time with most competitions. But I think, in particular with, you know, like Gs, you know, it's like with good old Kettlebell sport, man. It's like 136 00:27:47.170 --> 00:28:12.220 Bobby Hicks: there's something about it. And I'm sure you've talked about this. We've talked about this for sure that it's almost like it's almost likened to ice baths right if you can withstand sitting in an ice bath for 10 min and and not lose your cool, you know if you can get on a platform and throw down a 10 min set with with some bells, you know, especially under the pressure of a competition, and having like people watching you. 137 00:28:12.320 --> 00:28:38.220 Bobby Hicks: Nothing is difficult after that, you know, and so, like the the important things that kind of like I always listened to was kind of like my little, my little signifiers, you know, like I'm going in and like even thinking about it like, I'm feeling these feelings again right now, you know. You know it's like your your pulse rate gets elevated. You get the butterflies in your stomach. Your fingers kind of, you know, like you feel like your energy irradiating outward toward your fingertips. 138 00:28:38.220 --> 00:28:39.939 Twin Cities Kettlebell Club: I'm getting twitchy. 139 00:28:39.940 --> 00:28:45.779 Bobby Hicks: I was. Gonna say, like you can feel it, you know, and it's 1 of those things where it's it. That feeling 140 00:28:45.930 --> 00:29:00.009 Bobby Hicks: was a good feeling, and I felt that often and and every day, basically, you know, it's like that. I was there, you know, and it was a good thing, because then the second, you know, like the timer starts and it's like 3, 2, 1 go, and you have to like sprint for your stuff 141 00:29:00.110 --> 00:29:20.920 Bobby Hicks: immediately. In that moment most people are probably like shitting their pants and getting stressed out. And that's honestly like when I just kind of snapped into like it's it's almost kind of like a blackout mode where it's like, I'm not thinking about anything. I'm just running through the execution like code in my brain. And you know. I think in ways like that's where 142 00:29:21.170 --> 00:29:38.780 Bobby Hicks: I was able to thrive pretty decently over. Maybe some other people, you know. Obviously like I don't know how long I'm in this thing and stuff like that. But even if it's like one or 2 episodes, that's 1 of the strengths that I really kind of gained from Kettleball sport. 143 00:29:39.350 --> 00:29:49.080 Twin Cities Kettlebell Club: Nice. Yeah, maybe maybe if you hadn't stopped Kettlebell sport, though, the the Tenderilla accident would have never that. That story would have never happened. 144 00:29:49.080 --> 00:29:50.899 Bobby Hicks: The chicken tender, relevant. Yeah, you know. 145 00:29:50.900 --> 00:29:51.710 Twin Cities Kettlebell Club: Umbrella. 146 00:29:52.438 --> 00:29:57.269 Twin Cities Kettlebell Club: I wish I wish I had. I wish I had a camera on my kids. When that happened 147 00:29:57.710 --> 00:30:11.839 Twin Cities Kettlebell Club: we were watching. We were watching it. We were watching it, and Kira was laying over on the couch, and and she was just just sitting there, just all relaxed and chill, and then all of a sudden they show the clip of you dropping your chicken tenders, and she just put like 148 00:30:11.840 --> 00:30:36.810 Twin Cities Kettlebell Club: hands on head. Surrender, cobra like oh, my God. Her face was just panicked, and she was like he cannot get eliminated. In the 1st episode she was so stressed out, and then there was much celebration when spoiler, alert for those that haven't seen the 1st episode. Bobby Bobby did make it make it through. The 1st did make it through the 1st cut which has debuted. So there's no spoilers from contractual 149 00:30:36.810 --> 00:30:38.160 Twin Cities Kettlebell Club: standpoint, but. 150 00:30:38.160 --> 00:30:41.100 Bobby Hicks: Yep, it didn't say you didn't see it. 151 00:30:41.480 --> 00:30:55.810 Twin Cities Kettlebell Club: Was quite the. It was quite the moment I was. I was wondering. How did that? How did that feel like when you, when you realized you you didn't have your chicken tent like, how long were you in? Oh, shit, mode! And how quickly were you able to toggle to like okay, what now. 152 00:30:56.600 --> 00:31:15.580 Bobby Hicks: So yeah, like that was honestly, really, Trippy, because I think it's going to be like interesting to preface really quickly, kind of like the standards that we go through right? So before every single time you're cooking, whether it's in the main competition or in an elimination. 153 00:31:15.690 --> 00:31:27.560 Bobby Hicks: you are paused by the like like safety team, right? And they've and and legal, and like they, they physically make everybody they like. You have to watch 154 00:31:27.630 --> 00:31:43.649 Bobby Hicks: them. They're recording you with the camera just for liability reasons. And they're reading out all the the same legal jargon over and over every time. Being like got to be careful with this. Don't cut yourself, please, if you do like. Let somebody know. Like all these little things, it's like a 5 min rigmarole every time. 155 00:31:43.650 --> 00:32:00.559 Bobby Hicks: What they never talked about was in the event of like jumping and everything flying out of your apron and onto the bottom floor. So this was like a scenario that like I'd run through my brain like a million different things that could happen. And I never anticipated that. 156 00:32:00.590 --> 00:32:11.709 Bobby Hicks: And so normally, I'm I'm pretty good, you know, like I've got a backup plan for everything. And I was sitting there thinking to myself like, Oh, shit like there is no good coming out of this, and 157 00:32:11.880 --> 00:32:26.670 Bobby Hicks: you can even see it on the video, like, I just take a moment. I kind of breathe, exhale. And then just kind of think, okay, I still have one, and I can still make a very cohesive dish, and my thought process going throughout my time on the show 158 00:32:26.960 --> 00:32:27.870 Bobby Hicks: was. 159 00:32:27.940 --> 00:32:56.869 Bobby Hicks: I might not necessarily get the best grabs on the platform. But I want to be able to actually make a really unique and complicated dish in a way like very simple, but very like, elevated in the way of like using the pantry, being able to make like doughs or breads, or, you know, whatever it might be, showing more versatility than just kind of taking something that I grabbed, and then manipulating it to eat in a different way. I feel like, if you can grab 5 ingredients to make one thing that's showing a lot more technique 160 00:32:56.870 --> 00:32:59.170 Bobby Hicks: than just cooking something. 161 00:32:59.170 --> 00:33:15.800 Bobby Hicks: You know, that you grabbed really nicely. So I knew that I could at least make some kind of like a pasta, or a dumpling, or something like this, in the short amount of time. And immediately, when all I had was one tender. I was just like, I'm going to have to flatten this out. I'm going to have to pivot. And maybe I'll just 162 00:33:16.130 --> 00:33:18.860 Bobby Hicks: yeah. Let's just do a Schnitzel, you know, and then I'm just like. 163 00:33:18.860 --> 00:33:19.900 Twin Cities Kettlebell Club: Bachelor love it. 164 00:33:19.900 --> 00:33:35.330 Bobby Hicks: Yeah. Yeah. And honestly, the funny thing is that like, I've always heard it as Schbetzel. And you know I was in the interview room, and they were like, you know, it's I think it's called Spetzle. And they were. And I was like what. So I'm that guy. And that idiot. 165 00:33:35.970 --> 00:33:40.749 Twin Cities Kettlebell Club: I mean, there are certainly way, worse mispronunciations than that that I mean you could. You could. 166 00:33:40.750 --> 00:33:43.770 Bobby Hicks: I love cooking with Kinoa, you know. 167 00:33:43.770 --> 00:33:50.999 Twin Cities Kettlebell Club: Yeah, exactly. Well, the. So when you're going into this did, did you kind of prep yourself in like 168 00:33:51.530 --> 00:34:04.800 Twin Cities Kettlebell Club: making sure you were really aware of what are what are different, what are different techniques I can use to to cook things quickly, because everything's everything's like truncated time frames like really short cook times like you don't have. 169 00:34:04.800 --> 00:34:05.610 Bobby Hicks: 20 min. 170 00:34:05.610 --> 00:34:26.180 Twin Cities Kettlebell Club: You don't have 4 h to to really layer in the depth of flavor in a sauce or a broil, or, you know, a reduction, you know, like you just can't. You can't do it so like, did you? Did you have to like do some homework on that, or because of all of the different recipes that you've already made. Did you already just kind of have a catalog like of? Oh, I know these are my! These are my go to 15 min cooks. 171 00:34:26.670 --> 00:34:54.010 Bobby Hicks: It's a little bit of both, you know, like the the thing about it is that a lot of the dishes that I make in rich recipes. Kitchen are like incredibly simple. There were dishes that were made by housewives and grandmothers, and maybe children in like the 19 thirties, forties, and fifties, and so like a lot of the stuff that I would be able to do, I could probably translate some of that vintage stuff into a dish that would be cohesive and make sense. But 172 00:34:54.120 --> 00:34:58.559 Bobby Hicks: having such a truncated work, time made it really difficult to actually 173 00:34:58.890 --> 00:35:26.610 Bobby Hicks: like just bet on that, because you still also wanted to be able to make, like the most sophisticated and elevated thing possible, like I'm going in as a person that everybody looks at as like this is a retro, a retro cooking kind of like Kitschy Nerd, who's just like a social guy we're just gonna like forget about him. And I didn't want to go in just on those laurels, you know, like I wanted to go in actually being like. That's what I do is my brand. But I also 174 00:35:26.650 --> 00:35:29.510 Bobby Hicks: have taught myself how to cook for years. 175 00:35:30.090 --> 00:35:39.210 Bobby Hicks: I mean, like, I'll never say that. But you know, like and and that that's actually kind of like one of the the common themes. I think throughout my time on there is that like. 176 00:35:39.340 --> 00:35:55.570 Bobby Hicks: you can see it on my face, like, you know, I'm incredibly like. I was more nervous when I was just standing there than ever competing, because it's like, I'm not very good at people giving me praise. I've just never been very good at receiving it like that. So you know, like. 177 00:35:55.930 --> 00:36:14.229 Bobby Hicks: there are times where even I just I just remember, like I was just like locked in, and just kind of like dead face. And just. It was so impossible for me to actually enjoy what I was doing or seeing, or what was happening because I was so nervous about like my inabilities, or, or. 178 00:36:14.240 --> 00:36:31.179 Bobby Hicks: you know, just kind of like beating myself down. And you know, like, throughout the most of the time. The mentors and the interviewers and stuff are just like, you realize you're doing. Okay, right? And I'm like, Oh, but I'll never know. And I'll never say it. You know, it's like I have to live in this. I have to ride that line of just kind of like. 179 00:36:31.350 --> 00:36:33.469 Bobby Hicks: almost like failure. 180 00:36:33.700 --> 00:36:38.920 Bobby Hicks: because that's the only thing that keeps me like dialed in, because the second that I actually. 181 00:36:38.920 --> 00:36:39.740 Twin Cities Kettlebell Club: I'm chirp. 182 00:36:39.910 --> 00:36:52.289 Bobby Hicks: Yeah, like, I just, I can't get comfortable if I get comfortable, then I don't take it seriously. And you know, it's like in my brain, I'm thinking to myself, like, I flew all the way over to Ireland. Okay, like, I have to take this seriously. So 183 00:36:52.290 --> 00:37:16.119 Bobby Hicks: when we were in a green room waiting in between shooting or something like this or an interview. You know, I would just basically sit in there and my headphones on. I'm listening to just like rainy music. And this is actually the same stuff I did before competitions. You know. I would put the earphones on rainy music completely, just like Denoise, everything. And I'm reading textbooks, and I was making notes in like a little moleskine that I kept with me. 184 00:37:16.300 --> 00:37:18.650 Bobby Hicks: and I was just trying to kind of anticipate, like. 185 00:37:18.910 --> 00:37:26.330 Bobby Hicks: what could I do in 5 different scenarios that would translate in almost any culinary genre, you know. 186 00:37:26.990 --> 00:37:28.430 Bobby Hicks: You know, like. 187 00:37:28.660 --> 00:37:54.880 Bobby Hicks: And so I spent a lot of time working and studying and reading and thinking and visualizing, mostly like just running the scenarios through my head like double time, like, almost like watching a Youtube video. But like I have, I've always kind of been able to kind of just like, imagine something like in real time, like as if I'm watching a movie. And so like, I was able to kind of anticipate a lot of the things that I could do. And so I knew. Okay, I can make. 188 00:37:55.210 --> 00:38:19.270 Bobby Hicks: And this is the best part is that like I was like, I know, I can make Schpetzel, and you know, like a Schnitzel and a sauce, because I made a sauce for every dish that I was in, if I remember right, like that was a huge thing I really wanted to focus on was showing 3 forms of technique, like good cookery of the proteins, utilizing a starch in some way, but also making a sauce, because, like that shows a lot of skill and technique to do classic French cooking. 189 00:38:19.560 --> 00:38:24.319 Bobby Hicks: And I'm in there, just, you know, working on this stuff. And 190 00:38:24.750 --> 00:38:28.539 Bobby Hicks: I don't know. I'm drawing a blank now, but it just it. 191 00:38:28.900 --> 00:38:32.820 Bobby Hicks: It was a lot of fun. Damn sorry I lost the train of thought. 192 00:38:33.100 --> 00:38:45.409 Twin Cities Kettlebell Club: It's all good man. Well, you mentioned, and you mentioned in there that you you have a hard time accepting praise. So what was it like hearing Gordon Ramsay say he looks like a professional chef. 193 00:38:46.170 --> 00:38:57.350 Bobby Hicks: I mean, yeah, that's honestly one of those things where I kind of made like a joke to my friends, because we all still chat like everybody from that show, like we all chat together in a group chat for the last year. 194 00:38:57.350 --> 00:39:18.590 Bobby Hicks: and I was just saying I was just like, see, when I eventually die, I'm gonna I'm gonna have half my body cremated, the other half buried. I'm gonna have on the headstone like a recipe. And then that quote, you know. And so it'll be very serious. Yeah. But otherwise, yeah, like, it's already I forget about it every single time until, like you or somebody else bring it up. 195 00:39:19.350 --> 00:39:33.059 Twin Cities Kettlebell Club: So Rowan's question actually was about Gordon Ramsay. Does he swear as much as it looks like he does on the on the show? And is he? Is he actually is he actually mean, or or is that? Or is that a bit of an act. 196 00:39:33.230 --> 00:39:48.559 Bobby Hicks: No, no, so so he he absolutely swears just as much as as you would think. I mean, like we wouldn't even be like filming, and he'd be like Jesus fucking Christ you got, you know, like he's the best like. And and to second part of that like no, no, like Rowan. 197 00:39:48.560 --> 00:40:03.460 Bobby Hicks: He was a very, very nice man like, truly, we actually called him like Papa Ramsay, you know, because he was just like this father figure like he was just so warm. And again, like we wouldn't even be filming, and he would take the time to kind of like talk to us and get to know us, and like 198 00:40:03.580 --> 00:40:11.239 Bobby Hicks: it was, it was more than he needed to, for sure, you know, because it's like most people, they just walked away. 199 00:40:11.770 --> 00:40:30.459 Bobby Hicks: Producers come out. They just go back to their studio or something, or their their trailers, and it's like he would be so gracious with his time, and like actually talk to us, and really, really let you know, like no, I am very, very proud, or like the things that he would say like in that case, or you know, for other people like his compliments. They they 200 00:40:31.290 --> 00:40:44.470 Bobby Hicks: I don't think anybody takes them lightly, because, like they carry so much weight, you know, like, if he says something really positive about you that feels again also very organic and real. You know, it's like that could change your entire career. 201 00:40:44.690 --> 00:40:45.240 Twin Cities Kettlebell Club: Yeah. 202 00:40:45.260 --> 00:40:52.379 Twin Cities Kettlebell Club: yeah, I think I think I think he he strikes me as as very, as very genuine and very authentic 203 00:40:52.380 --> 00:41:17.469 Twin Cities Kettlebell Club: in both regards, right like when he's when he's doing his. His thing that you see on like, you know, kitchen nightmares. Or you know, it's like it's because he's he is genuinely pissed that people are not meeting the standard that he thinks people deserve, and but also like, if you're somebody that's earnestly trying to hit that standard like he will, he will nurture. That is what it is, what it appears to be like. It appears to be like very, very much like 204 00:41:17.760 --> 00:41:24.210 Twin Cities Kettlebell Club: it's it just a big feels the feelings big and and kind, of shows that way, and shows up authentically that way. 205 00:41:24.760 --> 00:41:46.959 Bobby Hicks: Yeah, I mean, like, and and it's really cool, because because he's so genuine, you know, like, I mean, because obviously, it's like, there are lines for, like people might say something again, or something on the camera. And all this like this is TV, you know, at the end of the day like they are trying to have moments and sound bites and things like this, and if they don't say it right, they can even record it in like a studio later and stuff. But 206 00:41:47.100 --> 00:41:52.549 Bobby Hicks: but when it comes to like the people themselves, like, they were very authentic. 207 00:41:53.240 --> 00:41:55.219 Twin Cities Kettlebell Club: Love it. That's that's really cool. 208 00:41:55.430 --> 00:42:11.990 Twin Cities Kettlebell Club: That's very cool. Steph wanted to know, how do they actually feed people on a cooking show like, what is? What is that like as somebody who's there to compete on a cooking show? How do they actually like feed people while they're sequestered? And everything. What was that? What was that like. 209 00:42:12.681 --> 00:42:31.670 Bobby Hicks: I mean so they were like incredible like, they really really make it a point to take care of you in every way possible. So even like at 1 point, like, later on, almost all of us ended up getting sick, you know, and so, like the the Welfare team is out there like going out and getting us medicine and stuff like they're they're making sure they're giving you 210 00:42:31.999 --> 00:43:00.770 Bobby Hicks: little like yoga breaks during certain times on a day off, or something just for like that, that mental relief. But when it comes to the food, you know, it's like they would give you, we'd have breakfast in the morning. Down inside the hotel, go to the studio, and then midday they would send out somebody to go get something from like a nearby shop, and we just look at the menu, and they'd bring something back. And then, if you wanted to, we were given like a relatively small per diem. 211 00:43:00.980 --> 00:43:14.160 Bobby Hicks: you know, but like enough that we could actually order like a dinner or something like that from the hotel's room service. And so for me, it's like like when I got back home, I actually was like 10 pounds lighter because I 212 00:43:14.320 --> 00:43:28.509 Bobby Hicks: I can't eat. You know. It's like I cannot eat when I need to like focus. And like, there's a competition like I've always struggled with that. So I might have like some fruit salad in the in the morning time at breakfast, you know, and then 213 00:43:28.640 --> 00:43:44.140 Bobby Hicks: I wouldn't eat again until about like 9 or 10 o'clock at night, you know. So I would. I would basically say that, like they took really good care of us, but like they used to get really annoyed at me because he'd be like, you have to order something, because we have to show that we ordered you something, and I would just be like, Hey, do you guys want 214 00:43:44.160 --> 00:43:45.500 Bobby Hicks: my food? 215 00:43:45.500 --> 00:43:47.500 Twin Cities Kettlebell Club: And so I just like hunger. Strike. 216 00:43:47.500 --> 00:44:00.430 Bobby Hicks: Yeah, no, they were. They were. They were constantly just like, Please, can you at least eat like a chicken breast? And I'm like Brandon, do you want a chicken breast for your salad? He's like, sure. So like I just give my food to the everybody else who's like in the competition with me. 217 00:44:00.430 --> 00:44:06.589 Twin Cities Kettlebell Club: Interesting. I would think that, given the nutrition coaching that you've received, you would understand. 218 00:44:06.590 --> 00:44:07.059 Bobby Hicks: I know. 219 00:44:07.060 --> 00:44:10.689 Twin Cities Kettlebell Club: But in stressful situations, fueling your body. Well, thank you. 220 00:44:10.690 --> 00:44:12.999 Twin Cities Kettlebell Club: Really help fuel performance. 221 00:44:13.000 --> 00:44:36.010 Bobby Hicks: Not even a little bit man like I would have just like thrown up, or something like this. And the other thing, too, is that like, you know, I'm also looking at it from an incredibly pragmatic standpoint of I mic'd up the entire time you're on the set. The second you get onto this like you pull in on the bus and you get off. You're going straight to microphone and wardrobe, and you're getting microphoned up 222 00:44:36.040 --> 00:44:44.130 Bobby Hicks: and they don't. They? Don't take that off until you leave. So I was trying to avoid ever needing to use a restroom there. 223 00:44:44.470 --> 00:44:50.200 Bobby Hicks: because, you know, that's not exactly something I intended to share with anybody 224 00:44:50.980 --> 00:44:59.039 Bobby Hicks: for anybody that's not watching. Jordan is uncontrollably laughing right now on mute. 225 00:44:59.420 --> 00:45:04.080 Twin Cities Kettlebell Club: I'm not even on mute. I'm just laughing so hard I could barely make sounds so. 226 00:45:04.080 --> 00:45:29.100 Bobby Hicks: Oh, do you want to hear a really cool thing, though, like a little side note like this actually made my, this is like one of the coolest things, the entire experience. I was there, and I made friends with everybody, as I do, you know, and I was in a wardrobe now, wardrobe makeup and sorry wardrobe is like one station, and then they have, like a makeup slash microphone situation station right like sound. And 227 00:45:29.830 --> 00:45:37.799 Bobby Hicks: that station was basically shared together. And so I was friends with all of those people and the woman that was doing the microphones over there 228 00:45:40.220 --> 00:45:42.680 Bobby Hicks: and trying to. It's a 229 00:45:43.320 --> 00:45:53.169 Bobby Hicks: I know her name is like, after a famous sinead. Yeah. So sinead like she was the sweetest person ever, and and it wasn't until like. 230 00:45:53.630 --> 00:46:11.900 Bobby Hicks: you know, like. I don't want to give away any like clues, or anything but like there was a particular period of time where, out of nowhere, she goes. You know what I just. I didn't really ever mention to you. But you know that my husband, or like my husband's name, is Hicks, and I was like, what? 231 00:46:11.900 --> 00:46:29.560 Bobby Hicks: Because if you guys don't know, my name is Bobby Hicks. And so we just chatted and bonded about that because I was like, that's so crazy. That's so fun, you know, because I think that I'm Welsh or Irish in lineage. So I was like, have I found my people. But before I ended up leaving. 232 00:46:29.740 --> 00:46:50.449 Bobby Hicks: she gave me the greatest surprise, and I still have it with me. Her son was so invested in the fact that there was another Hicks that was in the competition that you know how like. If you go to like a gift store, you know, like near the beach, or something like this in in Orlando, like you can go and get like a little keychain with like names all over it, and stuff on the little spinny 233 00:46:50.941 --> 00:47:00.850 Bobby Hicks: they have things like that over in in Europe, apparently, that are like coat of arms. And this kid went out and spent his own money 234 00:47:01.020 --> 00:47:04.910 Bobby Hicks: and bought me a hicks coat of arms like PIN. 235 00:47:05.580 --> 00:47:06.380 Twin Cities Kettlebell Club: Fantastic. 236 00:47:06.380 --> 00:47:27.719 Bobby Hicks: I never even knew I had a coat of arms, so I still have this with me, and it says like it's the coat of arms and like my name, and it was just like the sweetest, most like sensitive thing that anybody could have done. Total stranger. I never met this kid, and he went out and did the cutest thing ever, and I think he was probably about like Rowan's age, like he was not not terribly old, but I thought that was the coolest thing ever. 237 00:47:27.720 --> 00:47:33.850 Twin Cities Kettlebell Club: That's awesome. That's awesome. Well, the next time you're on next time you're on national TV, you should put it on your apron. You should like, put it, put it next. 238 00:47:33.850 --> 00:47:35.970 Bobby Hicks: Time. Yeah, yeah, like. 239 00:47:36.980 --> 00:47:48.870 Twin Cities Kettlebell Club: Well, what? What was the what was the hardest part, the most challenging part of this process? I know you can't. I know you can't give away. You can't give away any spoilers. But, like what was the what was the most challenging part of this process. 240 00:47:49.510 --> 00:48:06.050 Bobby Hicks: I think honestly, the challenging aspects were really just kind of the isolation, you know. And actually, if I were to go even deeper, it's not even just so much the isolation, because that kind of compounds, the real big hurdle that you would run through where? 241 00:48:06.180 --> 00:48:26.920 Bobby Hicks: What makes it so difficult to do a competition for television and keep in mind. It's like, I'm not complaining like this was an experience that I loved, and I even have said to them. I was like, if you guys ever decide to bring me back for any reason, I will 100% do this again because I had such a good time. But people don't really think or talk about 242 00:48:27.620 --> 00:48:30.929 Bobby Hicks: how you're competing for a 243 00:48:31.120 --> 00:48:40.869 Bobby Hicks: a finite period of time. So whether it's 30 min, 20 min or an hour or 5 h. It doesn't matter what you're doing. You're competing, and you're giving it everything you've got. 244 00:48:41.020 --> 00:48:52.980 Bobby Hicks: you know, and in that window of time. So you were full tilt dumping all of your adrenaline, you know, like you just you're just jacked to the gills right? And then 3, 2, 1 hands up, utensils down 245 00:48:53.360 --> 00:49:05.859 Bobby Hicks: you, back, away, and then immediately you have producers that come out, and they they are. And again, it's not to be rude. There's a there's a, you know, a method to the madness. They basically use the the code like hard ice. 246 00:49:06.160 --> 00:49:24.960 Bobby Hicks: which means, you know, like no production talk, you know, like, please don't talk amongst each other about anything that's related to this event, this cook, what you did, how you did, how you're feeling all this. We want to save that for your interviews. So as soon as you're done with these crazy cooks, you have to go back to the Green room. Can't talk to anybody 247 00:49:25.080 --> 00:49:37.050 Bobby Hicks: you. So I would just like read textbooks, and then you have to save that to go to your interview, and, like every single person gets interviewed and you go to your interview, and then 248 00:49:37.480 --> 00:49:49.720 Bobby Hicks: it could be 20 min. It could be an hour later. You're going back for the mentors to actually taste the food and and film that tasting portion. So it gets really, really intense. Because, let's say you have the worst dish. 249 00:49:49.820 --> 00:49:53.210 Bobby Hicks: right? And you're thrown into an elimination. 250 00:49:53.340 --> 00:49:59.570 Bobby Hicks: You at this point have been in that studio for 7 or 8 h. 251 00:49:59.640 --> 00:50:23.840 Bobby Hicks: You gave everything you had in the particular cook, and then immediately had to kind of like, kill that high. You know, it's like you weren't really able to just like elate and just like how amazing that was, and talk about it, and shout, and you know, like the way that you want to do after you do a competition, and that is something that is almost paralyzing and and just kind of exhausting, and I think that it bless you, and I think it really. 252 00:50:24.220 --> 00:50:31.520 Bobby Hicks: I think that that's actually like that was the hardest thing that any any and everybody on on the show like had to deal with, because 253 00:50:31.750 --> 00:50:57.289 Bobby Hicks: you go from like feeling amazing, and then imagine, like getting a bad dish, and then you have to turn it back on again and do another cook, and then also again wait, and then come back for the tasting. It's like your body has gone through so many roller coasters hormonally, you know that it just makes it like impossible to fully recover, and we also film every day. So it's like you don't really have much time to rest. So 254 00:50:57.430 --> 00:50:59.389 Bobby Hicks: I don't know like that was pretty tough. 255 00:51:01.550 --> 00:51:06.840 Bobby Hicks: No, I was trying to. I was trying to drag it out. I saw you choking and drinking. 256 00:51:07.380 --> 00:51:08.529 Twin Cities Kettlebell Club: Just coughing. 257 00:51:08.530 --> 00:51:09.640 Bobby Hicks: Just coughing. 258 00:51:09.640 --> 00:51:10.510 Twin Cities Kettlebell Club: She's coughing. 259 00:51:13.100 --> 00:51:15.160 Twin Cities Kettlebell Club: I'm going to have to edit this. 260 00:51:15.160 --> 00:51:20.181 Bobby Hicks: Oh, it's all good. You're like, I haven't had to edit a podcast. In, in a year. 261 00:51:24.530 --> 00:51:26.529 Twin Cities Kettlebell Club: I usually don't edit them anymore. But 262 00:51:26.740 --> 00:51:29.389 Twin Cities Kettlebell Club: this this, I'm gonna have this. I'm gonna have to edit. 263 00:51:31.640 --> 00:51:35.559 Twin Cities Kettlebell Club: Been having vocal cord problems lately I got to actually get them checked out, so I don't know what's. 264 00:51:35.560 --> 00:51:36.570 Bobby Hicks: Oh no! 265 00:51:36.740 --> 00:51:40.809 Twin Cities Kettlebell Club: Yeah, I don't know. It's all the all the hollering at the hockey games, all the. 266 00:51:40.810 --> 00:51:44.349 Bobby Hicks: I was gonna say, especially for that beautiful voice of yours. You need to get that checked. 267 00:51:44.350 --> 00:51:46.561 Twin Cities Kettlebell Club: Yeah, gonna gonna get it checked. 268 00:51:47.350 --> 00:51:49.779 Twin Cities Kettlebell Club: I lost my. I lost my train of thought, though. 269 00:51:50.310 --> 00:51:55.730 Bobby Hicks: You asked what was the most difficult thing in the competition, and I was talking about how kind of like 270 00:51:56.090 --> 00:52:02.919 Bobby Hicks: competing, and then having to kind of like kill that. And then, you know, come back up so it's like your emotional roller coaster. 271 00:52:04.260 --> 00:52:12.229 Twin Cities Kettlebell Club: Yeah, that that. Is that that what you described actually makes makes so much sense to me, because 272 00:52:12.490 --> 00:52:29.929 Twin Cities Kettlebell Club: that's against human nature, right? Like, even even when you lose a competition, there's still like you want to. You want to have that camaraderie after right like there's always that like when when you played played Rugby, there was always the social after, you know, Kettlebell competitions. There's the com, you know. There's the after party. 273 00:52:29.930 --> 00:52:30.580 Bobby Hicks: Yeah. 274 00:52:30.580 --> 00:52:34.220 Twin Cities Kettlebell Club: There's an immediate like camaraderie after your set, where you're 275 00:52:34.840 --> 00:52:39.190 Twin Cities Kettlebell Club: talking about it with your coach, or you're talking about it with a teammate, or something like 276 00:52:39.930 --> 00:52:51.589 Twin Cities Kettlebell Club: like you said, whether it goes good or bad, like just that catharsis of of like processing with with other people, and sharing and sharing in the joys or sharing in the pains right like to have to like. 277 00:52:52.230 --> 00:52:55.520 Twin Cities Kettlebell Club: contain that or not not engage in it like 278 00:52:55.830 --> 00:53:00.690 Twin Cities Kettlebell Club: has to feel very jarring like I can't. I can't imagine having to do that. 279 00:53:00.970 --> 00:53:06.810 Bobby Hicks: I'm pretty sure that it's all by design in some capacity as well, because I mean at the end of the day, like, you know 280 00:53:07.590 --> 00:53:35.040 Bobby Hicks: you were tested on that show in ways that, like nobody, I mean like, I'm not giving anything away by saying that, like this season is the most insane and absurd shit ever. I mean, like the challenges that we had to do make no sense in the real world, but somehow you get them done. And I think that that's also actually like one of the really fascinating things about it is that it's like 281 00:53:35.680 --> 00:53:36.370 Bobby Hicks: it. 282 00:53:36.910 --> 00:53:56.370 Bobby Hicks: despite the fact that, like, you know we're beaten down exhausted. Most of us were sick, you know, and again, like we were isolated. So it's like we were sick just because it was like our bodies were just chewed up, you know, and it was freezing, you know. You know some of us are me. We're like malnourished and everything else, and you know but. 283 00:53:56.370 --> 00:53:57.000 Twin Cities Kettlebell Club: In a month. 284 00:53:57.000 --> 00:54:22.130 Bobby Hicks: I haven't eaten in a month. I came back like 10 pounds lighter, you know, but but it is just one of those things where I do it again in a heartbeat, you know, because I love competition, and despite the I mean, if anything, it's actually the hardest thing I've done since Kettlebell, and I think that's 1 of the reasons why I feel like it's so so alluring is that it's like Kettlebell was so fun because I had never experienced anything remotely as difficult 285 00:54:22.140 --> 00:54:27.320 Bobby Hicks: and still to this day haven't. But this was a pretty close second. 286 00:54:27.790 --> 00:54:28.750 Twin Cities Kettlebell Club: So 287 00:54:28.910 --> 00:54:58.199 Twin Cities Kettlebell Club: now you've got this national profile that's that's building, you know. I'm sure you've seen some spikes in in subscribers and getting getting some more people actually getting some visibility to your stuff. What's what's your plan for capitalizing on this momentum? You know, professionally like, what are you? What are you doing next? Like what it sounds like? You've got a really tight, tight, knit group of friends among the competitors like, What are you guys doing? What are you guys doing to to like capitalize on the momentum of the show? 288 00:54:58.990 --> 00:55:07.250 Bobby Hicks: Well, it's actually really kind of fun. Because, like, we all are trying to lift each other up, you know, like I. And that's something that like I 289 00:55:07.400 --> 00:55:14.610 Bobby Hicks: I did this when I was doing cowbell stuff. I do this, you know, with everybody today, like my, I'm always. I've always been more concerned with like 290 00:55:14.690 --> 00:55:39.480 Bobby Hicks: doing something with others and and lifting everybody up so that we're all together. Then, you know, kind of trying to figure out just for myself. So I've been working with a lot of them to help out with, you know, like various different pop-ups or things that we're going to be doing around the country, you know, it's it's really, really exciting to kind of get some of these chefs from like different states coming over, maybe to like Florida, or to go to other States like California or New York, or so. 291 00:55:39.480 --> 00:55:42.910 Twin Cities Kettlebell Club: You're going out to La soon, for for one of these collabs right. 292 00:55:43.220 --> 00:56:02.549 Bobby Hicks: Yeah. So I'm going out to la, and that's going to be for a watch party for the draft episode. And that's gonna be a lot of fun. We were initially doing a big pop up there and then I think we've decided to downsize that to maybe just like a watch party or something. 293 00:56:02.550 --> 00:56:14.400 Bobby Hicks: It was a little difficult to spin a lot of plates and juggle everything, and, you know, make it make sense there. But I'm doing a really big pop up with 4 of the other chefs in South Florida. 294 00:56:14.520 --> 00:56:36.352 Bobby Hicks: you know, kind of near like the West Palm Beach area. And I'm really really so excited for that, because it's going to be like a 9 course tasting menu. You know, we're doing everything wood fire, you know, like we're cooking on like an actual farm, you know, and so like, they're literally growing everything for us right now for that dinner a month from now, you know, we're doing another one in New York. 295 00:56:36.680 --> 00:56:42.130 Twin Cities Kettlebell Club: Is there a theme for that? Is there a theme for that beachfront dinner, or that that Southern Florida dinner. 296 00:56:42.590 --> 00:57:04.200 Bobby Hicks: Yeah, that one actually in particular, you know, it's like, I didn't actually have to write the menus for this like chef, Austin. He actually was the one that took care of that along with a couple of the others. They were really collaborative for it, and that one is going to be a like a Mediterranean kind of inspiration. So it's really really beautiful food, you know, like warm spices. 297 00:57:04.200 --> 00:57:19.750 Bobby Hicks: slow, braised proteins. But like it's really fun because it is a super unique like like a menu, like the flavors that everything are going together. They make sense, they translate, and they taste delicious. But 298 00:57:20.010 --> 00:57:29.409 Bobby Hicks: it's very, very fun, because, like I was, I've been going through and doing some recipe development with Austin at my house and stuff, and some of the things that we're doing are just like 299 00:57:30.160 --> 00:57:35.989 Bobby Hicks: they're exciting, because, like, I'm not seeing these things anywhere else. And and we might not again, you know. 300 00:57:36.360 --> 00:57:46.979 Twin Cities Kettlebell Club: Love it. I love it. That's fantastic. So what's what's next for you on the horizon? What are what are your big, what are your big things. Aside from these these pop-ups, the next couple of these, these next couple of months. 301 00:57:47.270 --> 00:58:09.610 Bobby Hicks: Well, I mean, basically for me, it's like I'm just trying to focus on how I can utilize. I mean, like, this is still a big, you know. Question Mark, because I am getting some folks joining the Channel new and recent. But you know it's 1 of those things, for the show is the season 4 is so new and so it sometimes takes a little minute before you really see, like a massive uptick. So I'm just really trying to utilize this as an opportunity 302 00:58:09.610 --> 00:58:30.210 Bobby Hicks: to network a bit more, and, you know, kind of like help. Bring a little bit more of my reputation out as a private chef as well, because when I got back from the show I actually really needed to do something like I was. I was having that that itch. You know that creative itch. And I was just like, I'm not getting it making videos. I need to do something else. I think it was. I wanted to cook more. 303 00:58:30.330 --> 00:58:46.419 Bobby Hicks: And I, you know, managed to get this amazing job as a private chef. And so now, like, that's kind of like a in a way, it's like a second gig, because I do consider like being a content creator, my primary like breadwinning occupation. But 304 00:58:46.720 --> 00:59:05.660 Bobby Hicks: just tonight, you know, it's like. I cooked a dinner for a family, and and it was the most rewarding thing. So I'm trying to do that just in the event as well that it's like, if I wanted to. I could actually build out a business doing this as well, or at least utilize the the reputation of the show. But long goal. I would really love to do more TV 305 00:59:05.930 --> 00:59:24.460 Bobby Hicks: and do something a little more based on like being a personality of some sort. Or, you know, like a host of something or a judge of something, because, you know, I think that that's something that I can actually thrive in. I'm good at, you know, being on TV and communicating, and and I'm not nervous by it, or anything. And. 306 00:59:24.460 --> 00:59:25.800 Twin Cities Kettlebell Club: You're easy on the eyes. I got. 307 00:59:25.800 --> 00:59:29.600 Bobby Hicks: Amazing in the eyes. Yeah, but but it's like, I'm also just getting tired of like. 308 00:59:29.780 --> 00:59:47.970 Bobby Hicks: I mean, actually, I'm not getting tired of it. But it's like it's a lot of work to make videos. And it's a lot of work to do it, especially by yourself. And you know, I just. I've been doing this for years and years, I mean, like, I think at this point I've done. I've done content creation for 12 years, you know. Maybe maybe 10 or 12 years, and. 309 00:59:47.970 --> 00:59:50.039 Twin Cities Kettlebell Club: You were an influencer before it was cool. 310 00:59:50.040 --> 00:59:56.089 Bobby Hicks: Yeah. And I mean, like, you know, I've been paying my bills forever. And it was one of those things where 311 00:59:56.890 --> 01:00:12.919 Bobby Hicks: as much as I love doing it, you know. It's like I'd like to do something more and new, you know, and not say that I don't want to do it anymore. But just kind of like, see if there's a way that I can kind of tie it in where I can do. Maybe making videos is like the secondary thing, you know. 312 01:00:12.920 --> 01:00:27.930 Twin Cities Kettlebell Club: And growth. Right? Everybody wants everybody wants growth right? Like I think I you know I could. I could totally see you being like, you know, Matty Masterson, where it's like, Oh, you know, social media, social media personality, oh, also runs a whole bunch of restaurants and 313 01:00:28.510 --> 01:00:32.300 Twin Cities Kettlebell Club: and is on is on television. And right, like. 314 01:00:32.300 --> 01:00:33.270 Bobby Hicks: We love Maddie. 315 01:00:33.270 --> 01:00:41.289 Twin Cities Kettlebell Club: I could totally. I could totally see you. I could totally see that for you like that that does fit you so I can totally see that happening for you. 316 01:00:41.540 --> 01:00:47.470 Bobby Hicks: You know, and it's like I'm you know. I'm about to turn 40, you know, which is wild, you know, and it's 1 of those. 317 01:00:47.470 --> 01:00:52.720 Twin Cities Kettlebell Club: A good day over 22 man. Aside from that mustache, I don't think you could have grown that mustache at 22. But yeah. 318 01:00:52.720 --> 01:00:55.520 Bobby Hicks: No, I I could barely grow this mustache today. 319 01:00:55.520 --> 01:00:59.589 Twin Cities Kettlebell Club: Babyface man. He's still got that baby face and the the hair. 320 01:00:59.590 --> 01:01:24.479 Bobby Hicks: This is the low bandwidth resolution that's given me the baby face. But it's 1 of those things where, in an era of social media not necessarily being a young man's sport kind of thing, but it's like, you know, like it is a thing where my style of content creation, you know it might be appropriate for 321 01:01:24.890 --> 01:01:28.020 Bobby Hicks: millennials and things like that, and actually, like, you know. 322 01:01:28.380 --> 01:01:39.859 Bobby Hicks: folks that are like 50 or 60 and older actually really love what I do. You know, basically, anybody that has like a hip transplant, you know, it's like a hip replacement. They probably follow my channel. 323 01:01:40.380 --> 01:01:50.760 Bobby Hicks: but you know it's like I think I'm trying to go for, like the Mario Lopez of just like, you know, like, let's let's do something else, and and where I can. I can still 324 01:01:50.930 --> 01:01:55.799 Bobby Hicks: do something I enjoy doing, and just kind of chat with people, and just kind of I don't know be a personality, but 325 01:01:55.970 --> 01:02:01.440 Bobby Hicks: either that or like. I just would love to make enough money so I could hire a team to help me out, because this is 326 01:02:01.600 --> 01:02:03.368 Bobby Hicks: it gets difficult sometimes. 327 01:02:03.810 --> 01:02:15.830 Twin Cities Kettlebell Club: Yeah, the grind the grind is the grind is real for sure. Well, man, I really appreciate you coming on and and talking with me about it, and spending so much time with me and working through the issues that we're 328 01:02:16.620 --> 01:02:28.960 Twin Cities Kettlebell Club: somehow somehow managed to navigate. But it's it's always wonderful to see you. How do people follow you? Where should they? Where should they? Where should they catch new episodes like? Give the people the call to action? 329 01:02:28.960 --> 01:02:50.260 Bobby Hicks: Oh, man, we have like a big spiel today, you know. Usually it's the easy one. So you can find me on all platforms with retro recipes. Kitchen. So that's recipes pluralized so at retro recipes kitchen. And then I also still have my other account. This fellow, which is usually tagged in the bio. 330 01:02:50.260 --> 01:03:03.649 Bobby Hicks: And you know, basically, that's where I'm at all days, you know, working on making content. But you can actually follow along with next level chef on Thursdays, at 8 Pm. Eastern time. 331 01:03:04.120 --> 01:03:07.860 Twin Cities Kettlebell Club: New episodes on Fox on Thursdays, at 8 Eastern 7 Central. 332 01:03:08.070 --> 01:03:10.210 Bobby Hicks: Yeah, you got this. You got this down. Why are you asking me. 333 01:03:10.210 --> 01:03:15.659 Twin Cities Kettlebell Club: Hulu right live streaming on Hulu, or streaming on Hulu the next day on Fridays, right. 334 01:03:15.840 --> 01:03:35.609 Bobby Hicks: Yeah, you just wrapped that up really nicely. So yep. And and that's where I'll be until I'm not. But I'm actually excited because I'm actually making a recap video for every single video that I'm in. So like, if I am in that episode. And I made a dish, you know, I'm going to make a video showing you how I did it, or what I would have done differently. So keep that in mind. It'll be fun. 335 01:03:35.940 --> 01:03:39.940 Twin Cities Kettlebell Club: Love it, love it! That is fantastic. Do you get to try the other people's food? 336 01:03:40.440 --> 01:04:10.279 Bobby Hicks: No, yeah, like that was a big bummer, you know, that we all kind of laughed about because the one of the last things we'll mention, just because I rant is that unfortunately, the food in Ireland wasn't stellar at least where we were eating, because they don't season their food with any salt whatsoever. So it is kind of funny when you bring in, like nearly 30 chefs to a competition, and you take them to a country that doesn't like to use salt on any of their food. 337 01:04:10.280 --> 01:04:23.919 Bobby Hicks: And so we were just always laughing because we're like, you guys like, just let us eat what we made, because that's going to taste good, you know, and and they're like, No, you gotta can't touch it, gotta leave it, you know. And so, unfortunately, no. 338 01:04:24.760 --> 01:04:42.440 Twin Cities Kettlebell Club: Too bad, that's too bad. Well, I'm sure there will be plenty of opportunities, as you keep collaborating with your fellow contestants, and I look forward to my family watch parties watching Bobby Hicks rise through the ranks at next level. Chef. Thank you again for coming on, brother. 339 01:04:42.440 --> 01:04:47.740 Bobby Hicks: Yeah, man, I'll see you on March 6th for Episode 4. 340 01:04:47.770 --> 01:04:52.809 Twin Cities Kettlebell Club: All right. I'll be in. I'll be. I'll be just getting back from Florida. It's too bad you're Gonna be in la, but 341 01:04:52.810 --> 01:04:53.776 Twin Cities Kettlebell Club: I know. 342 01:04:54.260 --> 01:04:59.520 Twin Cities Kettlebell Club: like we're going to be on opposite coasts. We can't actually like meet on the beach like last time. 343 01:04:59.520 --> 01:05:04.940 Bobby Hicks: Yeah, we do this every time. I swear, like I feel like the second or 3rd time you come down. And I wasn't able to. 344 01:05:05.400 --> 01:05:11.469 Twin Cities Kettlebell Club: It happens. Well, we're going to get together again soon. I'm gonna I'm gonna give going to give you a big old bear hug. So I appreciate you, man. 345 01:05:11.470 --> 01:05:12.259 Bobby Hicks: I love it. 346 01:05:12.260 --> 01:05:13.689 Twin Cities Kettlebell Club: We'll talk soon. See you, Buddy. 347 01:05:13.850 --> 01:05:14.429 Bobby Hicks: See you, Buddy.