Chef Jonathan Scinto - Content Creator, Host, Food Artist, Branding Expert, and Entrepreneur

 I decided to on 39 years of age to shift years and change career and my wife said to me one day it's time to quit your job.
 Flat out. I was like what the hell are you talking about? She said just do it. I don't want to hear you talking about this nonsense anymore.
 We'll go to a party and find out I'm a chef. They want me to go on the grill on the barbecue. I'm like come on really.
 Like do you think this is all I think about doing and cooking all the time? Come on.
 I'm aware of that. Those reality shows are far from reality sometimes. They're produced like anything else and I'm not saying they they define the winner beforehand but you know I'll let you say that.
 I'm on the no contract. No NDA that I would get in trouble before you know that's way past.
 You're listening to the radcast. If it's radical we cover it. Here's your host Ryan Alfred.
 Hey guys. What's up? Welcome to the latest edition of the radcast. We're cooking hot today with chef Jonathan Sinto. What's up Jonathan? Welcome to the show.
 How's it going? Thanks. Pleasure to have being on you know professional chef content creator host.
 You know everyone's every guess we have now seems to have you know like 12 things that got their hands in.
 Expert cook entrepreneur. You know you got your hands in a lot brother.
 Yeah you got to stay busy. You know you got three I got three girls right now so if you're sitting back and relaxing and you're sleeping you're in trouble.
 I know man I can relate. I can't relate to the girls but I can relate to the kids. We got the blues and the reds going on.
 My four boys are three girls like you know I can't even imagine a teenage girl is it. Is it as crazy as it sounds.
 Yeah there's no you should be coding it. I mean he's a good kid this guy but you know it's scary I was
 his age of one time so you know what goes in my mind. Yeah I'm sure we'll get to that.
 I you know I know you had you master chef and a lot you've done a lot since then
 but let's let's give everybody a little bit of that background and your story and then we'll kind of
 dive into what you've been up to and you know talk about the business of the business of cooking.
 I decided to have 39 years of age to shift years and change career. I worked in emissions for many years.
 College emissions for profit education work for career education cooperation for a long time
 and culinary school. Inside it was time for a change you know I was unhappy with what I was doing.
 I felt like I wasn't being able to be creative and using my entrepreneurial mind and my wife said to me one day
 it's time to quit your job. Flat out. I was like what the hell are you talking about quit your job.
 You realize we live on Long Island. One of the most expensive places to live in the country.
 I'm just going to quit like that and she flat out her. She said just do it. I don't want to hear
 you talking about this nonsense anymore. You know every single day we hear you complaining about how
 you're not happy. So she saw an article the day she said that to me for Master Chef they had
 an audition in New York City and one thing led to another and fast forward. It's been the hell of a
 ride since then absolutely. What's your best I mean how was Master Chef you know what how was
 the experience for you. It was incredible experience you know I was able to cook for Glenn Randsey
 Graham Elliott Christina Tosi and we'll get to that there's a funny story behind that
 and I was able to you know really show what I can do and and have them taste my food and I focus
 on Italian and Asian cuisine I do what's called it Asian which is a fusion of both the cultures
 and for Gordon Ramsay who is one of the most decorated chefs in the country to be able to sit
 there cook for him and then actually try my food and not rip it apart and say how he enjoyed it
 and he said Jonathan you have some of the best mushrooms I've ever tried and he called me one of the
 best cooks Italian cooks in America and I was blown away did I go as far as I wanted to on the show
 no but look only one person can win they only choose a certain amount of people to continue and
 remember one saying it's Steven yeah yeah oh yeah I I'm aware of that those reality shows are far
 from reality sometimes they're produced like anything else and I'm not saying they they define
 the winner beforehand but you know I'll let you say that I'm under no contract yeah no NDA that I
 would get in trouble for you know that's way past so I'll tell you a little behind the scenes
 action yeah definitely how's um is it like a fraternity of sorts like a you know master chef is
 into what 10 11 12 seasons now I mean is it did do all the past present future do you guys keep up
 with one another yeah you know what I can definitely tell you that it does become a close-knit
 group of people you know you have your friends yeah people that you associate with on the show
 I talked to some people from season five I was on season six and then some people now so you do get
 to meet people over the way and everyone does root with each other and then there's a lot of support
 going on which is great you have people think a lot of these shows that there's a lot of negativity
 you know that's more on the fan side when they watch the show everyone thinks they can do what
 you're doing which is great you know then go in addition for it and see how easy you think it
 really is so you know the family bond yeah it's definitely there uh as a group of people I have
 some friends with I still talk to on season six but you know people go their own ways everyone's
 in different parts of their country so you know it's not like we're able to meet up the dinner
 or anything like that so you know Facebook Instagram yeah that's a really good tool to talk to people
 and we also have iPhones so we can do FaceTime if we had some what's uh you know since you're a cook
 and you might be Italian joking but what is your style well I mean what is uh your approach to cooking
 I like to keep it simple I don't like to overdo it I like to highlight the ingredients so people
 can actually taste what's in the folk in the food I like to be able to build many layers of flavor
 so you can enjoy yourself it's more about putting you like in Nervana right we want you to
 go out into a different place and not have something that you've normally tasted and I might take
 like a classic chicken palm dish and just flip it upside down and maybe add some hoisin sauce to
 the marinara just to give you that smokey sweet flavor and that's what I do with I taste and it's
 really more giving different flavors than just saying here you go it's a whole new cuisine
 I didn't recreate or create a cuisine I just made a fusion that most people weren't used to eating
 and trying to give them something that they can say wow this is different and I like it and enjoy it
 so that's really what I focus on is that rusticness comfort food yeah how does
 I always fascinated many people that you know cooked for a living and having cooked at home like
 and my wife and I say this sometimes like sometimes when you cook all day you're the last thing
 you want to do is eat you know like like sometimes like I get excited about I'm a big dude I get
 excited about eating and like food and like but when I cook it and I spend all this time like even
 some of my favorite meals then by the time it comes to eat it like I'm ready for a glass of wine
 but I almost don't want to eat it like is it the same way for you guys yeah it's just a patient
 right like most people anticipate they're ready to eat ready to enjoy themselves
 uh yeah this time I cook for I just did a party the other day for a nice family that they're
 doing gathering and orient you know really nice home right on the water and I came home and I was
 like I don't want to see any pots any pans and you know what I'm doing calling them Chinese food
 it's easy it's quick like somebody else cooked for me and and have something to drink with it
 so a lot of times when you're cooking you're tired of chefs that work in long days they're on
 their feet you know there's there's myths out there that they're sitting on crates and stuff
 like that that is true you know we're sitting around what's on around us you know we walk in the
 ice box a cool office it's to really you know it's part of our lifestyle you know do we cook for
 ourselves all the time no you know I have friends that come over and what do you think they want
 me to do they want me to cook for them you know that where we'll go to a party and they find out
 I'm a chef they want me to go on the grill or in the barbecue I'm like come on really like do you
 think this is all I think about doing and and cooking all the time come on let's hit the bricks a
 little bit what is your favorite thing the chicken wings I'm a chicken wing beer guy you know I love
 Buffalo Wild Wings as a plug for you guys Buffalo Wild Wings and there we go the rat cats brought you
 by Buffalo Wild Wings today so yeah I love going you know things like that I like make my own
 ribs on the grill on barbecue guy I like the cold pork I just had the other night made a kick-ass
 ribs we made that and the oven and that's just what I enjoy eating and it's simple you don't
 have to do very much you let the oven do it or you let the grill do it and you walk away as
 romp and tell would say set it and forget that I didn't forget it I had wings this weekend for
 college football that's what I could say you know nice IPA enjoy yourself the wings were good the
 games was not yeah I'm so you kind of say what I'm going through right now only three
 Zach Wilson come on man seven in the sections it first three games hey Ricky quarterback you're
 gonna go through it we're dealing with it a little bit with young quarterback we're more college
 people down here Clemson's should in the bed early a bit but we'll see where it goes
 you know I want to close out a little bit we're gonna transition into you know things now but
 you know back to the master chef stuff I mean what was the biggest thing like your biggest learning
 your biggest takeaway and like where did that kind of you know take you from a trajectory standpoint
 with where you went after the show well I saw it was an opportunity I told my wife when I went
 there no matter what happens on this show if I even if I get kicked off the first time I got there
 we're gonna turn this into an opportunity that's just gonna go for years to come and build into a
 business so I saw it as a chance for my food to get on a larger scale and to show it into a big
 audience so that was once that took away from it was the opportunity to have a lot of people see
 what I can do on a big platform which was you don't get that all the time it's very hard to get
 that especially if you don't pay for it right that was one thing the other takeaway was watching how
 production is done on these shows and it was in the back of my mind well you know why don't I
 stop my own production company I could make shows very similar to this on a smaller scale we don't
 have to have you know the ten fifteen million dollar budgets like these shows have but we can
 definitely do something very similar and that was something when that was in the back of my money
 I saw creating concepts in my head for the time I was even down there I have a whole notebook when
 I was down there for Master Chef I even predicted the winner on the show when I was down to before
 to show you the half and I have done and one of the spiral notebooks that I have so that's
 what I started really learning and taking stuff away from that show is to that end you predicted
 the winner and you know back to the earlier comment like was it talent was it personality was it
 I mean what what led you to that and and how much does that play a role in the show
 when I got down there so I'll give it to you in a nutshell how it's formed right my season they
 decided to do a two hour premiere they never did that before I might have backfired on them a
 little bit because they didn't get the best ratings that they've had in the past it's kind of
 packing too much I think in at one time you know the issue is the one hour so for that season when
 when I arrived we're blindfolded for real like we don't know what's going on they they hide
 everything from us they separate us in different parts of hotels my season eight we're going to have
 20 verse 20 it was going to be like a tournament style where it would have been Chicago versus New
 York in the cooking aspects and that was my my part where I had to so we were in different rooms
 where we do practice cooking you know I won't be in groups and they grouped us up with some people
 I had some over-the-top personalities and you could tell right away who was going to be on the show
 who wasn't going to be on the show so I started writing that down every day when I got back to my
 hotel room I was drawing pictures you know making out where we had the kitchen set up and I was
 able to pick who on the top three were right away based off of I'm not going to say talent because you
 know what cooking for that show yes we're really cooking no one switching out plates there's no
 assistance you're cooking on the fly a lot of things are happening mistakes of me there's been injuries
 right it's all legit there's no tricks that have done by anyone there on the show I want people to
 really understand that but in in the nutshell it's not just cooking that Wednesday shows it's not
 and no matter how people and I want to say that it's the opposite it's a mix right you have to have
 a personality that goes with what you're cooking if that if that kind of leads you to what I'm
 getting at they have schedules to follow and a story to put out and a lot of what happens with
 the winner is it relates to what's going on in the environment in that period of time and what's
 going on in that culture and and you know master chef is real smart they know how to put and put
 that product out there during what's going on in the news you know what's relative to what's
 happening in the world so they kind of know what they're doing to say that they pre-pick the winner
 in advance you know that's a crap shoot I guess if you want to call that we'll leave that that
 thought process for everyone out there to have that in their minds is it is it fixed you know that
 that's what everyone thinks I'll leave it alone on that one well they do you have to yet that's
 perform right so I mean they could have it in their mind who's going to win but if they completely
 fell flat in the in the cooking of it like you said they've got to put it all together right yeah
 they got to put it all together and look they film a lot right yeah when we got on the set the
 first day we get out of the event it puts an event we are wiped up within the matter of two minutes
 and the mics stay on they know we I went to the bathroom with the mic on they walked us to the
 bathroom like we can't go anywhere by ourselves so what quarantine really yeah in a nutshell and
 they're filming and just it's rolling the camera so they can do pretty much anything they want
 to magic television yeah yeah well you know Noah Sims has become a good buddy of mine he was on
 season 10 I don't know Noah he's crazy he's like he's six seven he's a giant and he's a southern
 boy long hair cowboy Sims essentially okay he's awesome but he's he had a lot of same thoughts you
 did I think he was third runner up fourth runner up so he did pretty well but he had he's a good
 cook but he's he's got a personality too I mean you could see he played well on TV and he's a
 great dude but he shared a lot of the same perspective as you did it's been consistent with the show
 um what's been it you know so since the show like what's been the you know talking about the
 business and marketing side of what you do like what's been your channel of monetization you know
 like how's this been a business for you how have you made it a business you know since the show
 in the last you know four to five years so the minute I came back from Los Angeles the day I landed
 I had a website on a matter of seconds right power of wicks went on there have a background
 design was able to build something that would get me a blueprint right when people start searching
 for you it's not about social media at that time it wasn't as powerful as it is now when we were
 going back six years ago now right so things have really picked up speed on social media since then
 so I built a website I started doing shows and events and just getting out there not relying
 on television because that's 15 seconds right they're going to forget about you very quickly
 so you have to really monetize that first and build yourself and get the awareness and the
 credibility for people to see who you are and also be searchable right when people start hearing
 your name they're going to go on Google and they're going to stop looking you up and saying oh well
 so I had to try to get press I never pay for press you had to get out there and start
 getting local newspapers is where you start you know contact the journalist give them a pitch
 give them an article that is worthy for them to put in that and they'll put it to their publishers
 they'll push it so I started doing that right away I started crafting up stories and ideas and
 get rejected on a lot of them but some of them went through and that's what you need if you
 had to be searchable on that and that's how I started to build now that credibility to build the
 business and I started doing events where people now paying me to do dinner experiences I'm now
 able to be searchable and in the first year if I got back from master chef we did 50 events
 none of them were paid we did food shows New York City food and wine we did the
 top live we did iron chef and now building reputation people seeing the food and tasting it
 they've seen my personality again not just relying on you know being on TV for 10 minutes right
 that was really important to establish myself because there's going to be a lot of naysayers there's
 going to be a lot of people like to rip your ass apart on say that you're not who you really are
 and you can't do it you're full of crap you're fake you're fraud I've heard all those Ryan
 you have no idea no idea right I got people telling me to put my finger in an electric socket and
 it's an electrocuted no joke right craziness and you gotta have thick skin yeah I let that stuff pass by
 well there's a lot of hurting people out there I mean anybody that goes that far
 it's really easy to judge and it's hard to do and so that comes with the nature of the
 beast of social media unfortunately exactly you gotta let that stuff slide right you have to have
 a thick skin especially when you're in the public eye now yeah you're gonna be exposed to your
 lifestyle and what you do when people are gonna see it you gotta be able to roll with it like my
 wife would know that she's the sonny she sees some of that stuff on salt she's ready to attack
 she's an attack lord right she's she's ready to kick some ass I'm like yeah hold on
 she's a little bit of a quiet lady but when she sees a family getting attacked she's a ball on
 a Chinese shop right yeah so started doing that started building that getting the ground
 working then which was really really important and that first year it was tough you know there was
 no money coming in I was scraping by making sure that we were building it I had a great support
 system my wife saw what I was trying to do year two we did over a hundred pay parties
 we built that foundation so we built that framework we started getting out there we didn't post
 any flyers because we were trying to build more of a niche a luxury type of dinner experience
 at the time no one was doing it here in Long Island that was one of the first to do in-home dinner
 parties and it just it took off and then we started doing them in other parts of the country so
 I had to build a plan and then year three we said you know we can't continue to do dinner parties
 anymore we have to do something else we started doing paid ticket events deemed pop-ups so we
 would do different pop-up experiences taste things and people buy tickets right through my website
 and we sell tickets we do 75 to 100 keep it down intimate and we make it entertaining we had
 you know people who had radio shows come on and they do the radio shows inside the pop-up
 we would have we had a really cool thing it's a Long Island Cuban and Burbank experience
 and it's a trailer that he has those silver strings and he came and people leave the pop-up and
 they go have a cigar and bourbon in the trailer there's a red carpet so we made an experience it
 wasn't just food right so we started doing those and we did probably about 35 of those 40 of those
 events that would pay and we just started building a reputation of just having these amazing
 dinner experiences and just moved along in each year I tried to do something completely different
 so now we're year six and so done master chef so I know you're you begin to content things like
 that and you know let's go ahead and talk about you got a new show coming up cooking at home with
 Jonathan am I saying that right at home with Chef Jonathan at home with Chef Jonathan yeah we're
 not going to be just focusing on cooking okay so after I did master chef I was able to do a bunch
 of other TV shows and I always like to be in front of the camera so I'm doing a little acting you
 know I'm not going to be I wasn't going to be anything huge because I wasn't looking to do anything
 that would take up a lot of time right so I would do a lot of like extra backup work or filling
 type of stuff did the couple of seasons with Miss Maisel a couple episodes things like that so I
 started doing that and the reason I did that also so watch how they film you know you have to learn
 I always thought learning on the job is the best way to learn anything so again I'm using these
 little nuggets of stuff to be able to bring this to what I really want to do which is set up my
 production company but you can't just throw it out there you have to know what the hell you're doing
 right so I started doing that then did chopped which was a lot of fun and moved along and I
 said you know what after master chef from my astounding I had some ideas to do my own show
 wrote a bunch of different treatments they don't like any of them really did just didn't seem
 original didn't seem creative enough on what I want to do and you know after in 2019 right before
 the pandemic hit november we launched that was our show called Family Kitchen Revival
 on prime video in the first first week we were in the top 10 trending new tv shows which was
 phenomenal and we wanted to be in forums with good housekeeping we were in a ton of magazines
 and the premise of the show was we were going to a family see our love who have experienced
 extreme hardships either mental physical financial whatever it was happening at that time
 and these people are looking for a way to get this story out one but also a way to thank the people
 that really helped them through the toughest times and my idea was let's craft something where
 food is involved you know food is the heart to everything it revolves everything right you have to
 dinner table all the stories come out when you're eating so I said you know what why would they
 have me come to their home and use me as the thank you we'll cook dinner together use one of their
 family recipes that has been in the family for years fix it make it newer make it more modern
 easier more affordable and they can give that back to the family that helped them their friends
 relatives as a thank you dinner so that's what we did say families and the show just was a huge success
 and then the pandemic hit like a few months later which was crazy you know and we didn't know
 and a lot of the topics that we covered were relative to what happened in the world at that time
 six seven months later so now we're working on revamping the show a little bit so we can have a
 second season and we would know selling that internationally for distribution but it's still
 currently on it's on Roku it's on Apple TV Samsung fire all all those all those streaming services
 and you could download Blue TV on any of those streaming services the app is free and you can
 watch eight eight episodes so definitely take a look that's a great show really inspiring so now
 at home of Chef John's there's a completely different show right so we'll be cooking and having
 entertainment we'll have live guests you know it's gonna be where you can have a cocktail with me
 right in we'll cook some of the recipes that you sent to us some of the celebrity is gonna cook
 their recipes and it's gonna be in my home it's gonna be in my garage studio and we're gonna have fun
 so it's not like a live audience but it's gonna have that live feel where you're gonna feel like that
 you're in the home with me which was the main goal it's interesting like you know
 the pandemic's changed a lot of things and I think you know you're you're pivoting a little bit
 with the at home and you know being smart with how you do the business how have you felt it's
 I'm wondering like from a chef's perspective like you have delivery now and take out you know like
 some of my favorite restaurants which I love the takeout just isn't as good as eating it and I do
 want like your perspective on how this has changed food and and certainly you know the evolution
 to show sure you know look a lot of the high-end restaurants they weren't set up for takeout or
 delivery it's just not what their module is right they're built for luxury experiences you go to
 some of the best restaurants let's say Manhattan unfortunately they weren't ready for that
 and who can be right yeah this was an absolute disaster in a nutshell especially in the
 culinary industry yeah um I have fan of the delivery from you know restaurants that without
 dinners that will cost you one fifty two hundred dollars a plate no it's taken away from
 what they do right you can't sit down and have a glass of wine there's no pairing on what their
 food is there's no access to this behind the chef is pleading you know you're paying for that
 chef's ability throw something in a tin or a foam container and saying here you go let's put
 it in a hot box and we'll send it out very few of those restaurants are going to make it for that
 right yeah it's more like the chicken and the hamburger type of places that could thrive
 I love that stuff there's no question about that but it's very hard for those restaurants to
 make that switch you know only a handful were able to do that and offer like a slim back cut back
 menu on that and if you're just not getting that experience so I would never do that that's not who
 I am that's not part of what I offer I'd rather take the loss than compromise on what I put out
 there as far as my product it's like when people do discounts on stuff right why you discount
 yourself I mean it shows you obviously not your business isn't selling you know you're putting
 the discount out there that's like a last resort or there's a sale right it's just to me it's a
 weird marketing tactic especially for food you know you're not trying to sell a car it's completely
 different or close so to me that's a no go on that and hopefully it changes hopefully we see
 more light at the tunnel yeah so with at home with chef Jonathan I know you described like the
 show and things like that from a business perspective I mean yourself are you yourself producing
 correct and so you know will you bring on sponsors will you use certain ingredients certain
 night I mean I can see a million different ways with which you could potentially monetize with
 that I mean can you talk about some of those avenues you're exploring sure so in the industry as
 far as entertainment right everyone wants to be on a huge network there's a van to do some
 disadvantages right disadvantage there's no creative control you lose your your i-pick that's
 just what it is you have to sell at your right time you're not going to get the money from
 commercials or sponsors product placement there's no monetization let's say the show does a
 few success and your cooking show there goes your cookbook there goes any products that you
 could develop from the show there's a lot of revenue streams that you can have from that there's
 apps there's virtual cooking classes there's so many things that you could do so that's why
 if you're in this industry it's always great to self-produce if you know how to do it and it's not
 that tough it takes a little bit of work and research but there's ways to monetize hugely and that's
 the benefit for myself sponsorship money is huge products want to be in front of actual people
 having to buy stuff that I didn't review right look instagram facebook it's great right there's a
 little bit of monetization there but it's very hard to get a customer it really is because you can't
 control when that customer is going to buy right with televisions a different story it's more real
 time you can interact more with them you could set up things that would link directly from the show
 to the to your webpage there's a lot of ways to monetize with streaming services like let's say
 roku or hulu you get paid per every time someone watches it with a unique view it's not like
 YouTube you know it's not watching something for 30 seconds you know they actually have to watch the
 ad has to go through part of the stream of what's happening don't be revenue share from the actual
 networks that you're on be it prime be it hulu they're all the shares on that apple tv kind of sucks
 and not they really are the kind of ball buses but you know it's what it is
 that's the opportunity this product placement no matter what kind of show you are you know let's put
 a can of coke there right you're advertising for them if you set it up with them in advance you
 can have product placement for 10 episodes with them there's a huge amount of money to earn there
 so you know potentially the money is there it's just knowing how to use it to your advantage yeah
 what sounds like you're going down the right paths for sure um what um where is it all hidden man
 I mean it sounds like that's the future uh yeah but you know where do you where you want all this to
 go I mean what what are your uh I don't know what do you want to be when you grow up man
 I'm trying to figure out a long time long time I launched JS Entertainment in 2019 uh should have
 launched it sooner but you know it's we launched it right after we put Family Kitchen revival out
 there we want to see how that would do and it's been a great ride from that and I'm a career
 person I don't like to be tied down to just doing one thing so to say where I am 10 years from now
 the goal is to be one doing right now hopefully everything falls back into place and nothing
 happens to me during that period of time and for the future yeah but there's a couple over the
 shows I'm working on concepts ones are gonna be a cooking competition show which is gonna be a lot
 a lot of fun I can't say the name right now but you will definitely see this show on tv in the
 forcing future and it's gonna be where it's gonna be flipping competition upside down on what you see
 in all those cooking shows on tv that's gonna be something I'm working on and I'm working on
 a couple of reality based tv shows that would be kind of like keep it up with the Kardashians
 and stuff like that right I'll be in that format so I just like producing stuff right now creating
 mean both back of the camera and front there you go I love it well really smart for you you know
 from the self-productive standpoint especially like you said if you know what you're doing
 from a control perspective from yeah like there's no I mean there's so many opportunities like
 you know with sponsors and content and everything else so kudos to you for taking that route and
 know it takes some courage to kind of go that route and carve your own space but kudos man
 well if you know what you have to take the punches in the face right there's gonna be a lot of a lot
 of the people that you reach out to sponsors whatever it's gonna be that's gonna just say no
 you know it's not in all budget you just gotta keep moving forward you know if you get this
 rejection or something that is gonna be a major issue for you the entertainment world is not
 the right place for it at all no way you're gonna people see the success and they think it's easy
 right right you know that's not oh yeah so Jonathan I mean where could everybody keep up with
 all things going on with you the new show and everything else yeah absolutely so a couple
 place you can get me on big on Instagram so you can go to chef Jonathan S to follow me and that's
 c-h-e-f-j-o-n-e-t-h-a-n-s like Sam that's chef Jonathan S and that's all through social media no matter
 what platform it's on but you can go to my website which is chef Jonathan S.com I can catch up with
 you there I post different events on what's happening we will be putting the links on my web page
 to watch new shows if you want to go watch family kitchen revival that is on all the streaming services
 you just have to download glue TV just like any other app on any of the streaming devices that you
 want to use I'm gonna that's on Roku Apple TV Samsung well all that stuff you can watch that show
 definitely let me know what you think on that and we also have a new show coming out at home chef
 Jonathan which will be on some streaming services as well we'll be filming that in October
 layouts over so it'll probably be on sometime mid next year hopefully soon if we can get it done
 quicker so that we could follow me on that and I do a lot of live events live events are coming back
 which is what's great yep I do a show called getting saucy with Sinto where we cook on on stage and
 we have the guest interact people that are at the show and we'll throw food to you you know it's
 a lot we can't do anymore cold it really screwed that up but we'll have drinks and something like
 that we cook with alcohol so hence getting saucy here we might get a little drunk up down stage
 I love fun I love it man well keep up with all things Jonathan S on Instagram and I really
 appreciate you coming on the show and learning more about you and let's stay in touch man I know
 we could probably help each other down the road and I'd love to help with promoting the show
 anyway we can thanks Ryan good having being party you guys down enjoy a good conversation
 sure brother hey guys you know where to keep up with us worth a radcast.com search for chef Jonathan
 you'll find all the content from today's show I'm at Ryan Alfred on all the platforms follow me on
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