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Behind the chef Logan Guleff
154 Plays2 years ago
On this episode we talk with Logan Gullef, an author, entrepreneur, and chef! He won Masterchef in 2014 and was featured in TIME magazine as one of the 30 most influential teens. In addition to that, Logan won a Teen Choice award in 2019. The part 2 of our conversation is all about Logan's dreams, plans and activities that you can follow along. Be inspired!
This episode is sponsored by Cubicle to CEO Podcast and masterclass. Check it out at http://zen.ai/genzceo
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Logan Guleff social media handles at https://lnkfi.re/logan-guleff
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Produced by Vasilis Skarleas
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Transcript
State of Women-Owned Businesses
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Did you know that 88% of all women-owned businesses generate less than $100K yearly, and only 4.2% of women hit $1 million in annual revenue?
Empowering Women Entrepreneurs
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Well, Cubicle2CEO is a media company elevating the financial footprint of women entrepreneurs through their award-winning podcasts of the same name, digital programs, live events, and community of 50,000 plus. Their mission is to make mentorship more accessible to masses so all women everywhere can pursue what's possible.
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Personally, listening to other entrepreneurs and change makers has been a huge motivator in my life. Now that's part of why I joined the Gingerous to Ride podcast to hear and learn from others.
Revenue Strategies on Cubicle2CEO
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Cubicle to CEO hosted by Ellen Yin is a weekly show bringing you case study interviews with leading entrepreneurs and CEOs so you can borrow a specific new revenue growth strategy from each guest that has already been successfully implemented in their own business.
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Skip the expensive and time consuming learning curve of testing what actually works by learning from the best and brightest business mentors every Monday. You'll especially love Ellen's transparent quarterly income report episodes as she shares exactly what her media company makes, spends, and profits every 90 days.
Seven Revenue Streams Breakdown
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Listen to episode 125 on Cubicle the CEO and get a detailed breakdown of the seven revenue streams that generated $746,000 for her business in 2021. Want to borrow the best income growth strategies from top entrepreneurs and CEOs, including Ellen herself? You can binge-listen to past income reports on Cubicle the CEO today. Plus, receive free access to your first $10K
Accessing Free Masterclass
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a month.
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masterclass and a bonus workbook by going to our special link zinn.ai slash jinnzceo and that's zinn.ai slash jinnzceo.
Changemaker-Z and Gen Z Entrepreneurs
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Hello everyone, I'm Kennedy and I am Vasquez. We run Changemaker-Z, a student-run initiative that aims to empower, educate, and connect Gen Zers interested in entrepreneurship.
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We interview teenagers with impactful projects and create resources to help you change the world. If they can't do it, so can he. On this podcast, we discuss the logistics of creating different types of projects with Jin Ziers who have already done it. We will leave our social media and website information in the description.
00:02:44
Speaker
Hello, everyone. Welcome to another episode of Gen Zers to Rise. Today we have Logan Gulleff, an author, entrepreneur, and chef.
Logan Gulleff's Achievements
00:02:51
Speaker
He won MasterChef in 2014 and was featured in Time magazine as one of the 30 most influential teams. In addition to that, Logan won a Teen Choice Award in 2019. Okay, so I have a question. Would you say that you have like a bougie palate? Like you only eat kind of like more higher end food or are you enjoying Taco Bell every now and again? I'll be honest, I eat quite a bit of Taco Bell.
00:03:15
Speaker
I'm not a snob, you know, that's a common misconception is, you know, chefs are all, you know, once they get good, they're all snobby and they're all like, well, you know, this was no good, great. I cannot eat. This is garbage, you know.
00:03:30
Speaker
You know how they are. And, you know, I do have those moments. I'm not going to lie. That happens to me sometimes. But, you know, I still chat out on Taco Bell. I still eat mom's cooking. I can understand the flaws in dishes and things and move past it. You know, after a certain point, you have to accept it as, you know, well, this is the best I'm going to get. And is it perfect? No. Do I know it's not perfect? Yeah. Can I make it perfect? Probably. Do I want to? No.
00:03:58
Speaker
So once you go to those checklists, then you can kind of get there. And yeah, I mean, I would say I'm not too stopy. I mean, I eat fast food. I eat what I have to. And you know, I like what I like. I like, you know, sushi. I like Japanese food. I like good food. You know, if it's if it's done right, you know, it can be simple. One time I had the salad and the salad dressing was perfectly balanced between oil and vinegar and
00:04:26
Speaker
I think he had like some kind of herbs in it, some fresh herbs. And it was just the perfect balance. And it was just the salad dressing with a sandwich. And the sandwich is pretty good too. But sometimes it's just understanding the quality of simplicity that really makes me happy. And that's something that I look for. You know, I do get disappointed by food pretty often. And it's just kind of a fact of it. And, you know, do I enjoy eating all the time?
00:04:56
Speaker
Not really. You know, there's sometimes when I look at it, I'm like, oh man, what happened here? We got this pizza, you took it out of the oven because you forgot the pepperoni, you put the pepperoni on, you put it back in the oven. I can tell. I know how it's done. I know what happened. So like, come on, man. But other times, you know, I can enjoy food and I can, you know, have a shawarma, have a gyro, have whatever it is and just be like, man, this is delicious. This is great. You know, the balance is good.
00:05:23
Speaker
And sometimes, you know, I add Popeyes, you know, I do the Mardi Gras mustard, chicken tenders, mild red beans and rice. You know, I got my orders down. I don't really do a lot of McDonald's. You know, McDonald's is one of those ones that's kind of iffy for me. You know, sometimes I got to kind of be in a mood for McDonald's to be able to be like, OK, I'll do it. But I can do Taco Bell. I can do, you know, Popeyes. McDonald's is always just like late at night or like
00:05:51
Speaker
Yeah, like you know mom says oh well, you know there's we're at exit number 55 here and the next ones and you know 10 miles are you hungry and you're like Yeah Looks like I'm getting you know quarter pounder
NFT Dining Experience
00:06:06
Speaker
deluxe. Yeah, so I
00:06:10
Speaker
Well, I kind of want to talk about your technology era. You recently became the first chef to offer an NFT dining experience, and we've all seen how popular NFTs have become lately. Why do you decide to be a part of this world? Well, I feel like since I'm always trying to be on the cutting edge of food, and I'm always trying to push the envelope of recipes, push the envelope of food, and try to make really good dishes, really fun flavors, really kind of keeping everything fresh all the time, I realize
00:06:39
Speaker
You know, NFTs are a great opportunity, you know, an opportunity to see how food fits in with, you know, art and technology. And, you know, that was kind of what I thought. And so I was like, well, you know, there's all these NFTs, they're going crazy. Taco Bell put out an NFT, so I got to put out an NFT. You know, if Taco Bell puts out an NFT of a taco,
00:06:59
Speaker
Like, alright. That was the moment that got me. When I saw that, I was like, alright, I'm gonna do my own. Because, you know, if you can have a Taco Bell NFT, you can have a Logan NFT. And, you know, I think I probably should make some more, but, you know, one of the things about the NFT world is
00:07:18
Speaker
You know, it's very different because you got a lot of different people talking into it. And there's a lot of, you know, rug pulls and stuff. And I read quite a lot about it. I watch quite a lot of videos about it. And, you know, there's a lot of, you know, that Internet culture that goes in between, you know, gaming and NFTs and cryptocurrency. And then, you know, the cryptocurrency bros are all like investors, like trying to make money and stuff like, oh, yeah, making all this money, money, money, money.
00:07:44
Speaker
And then you've got the gamers who are just like, you know, you're co-opting our technology, this is our stuff, you know, the blockchain's cool and all that, and you know, we're into like hacking and virtual PCs and Linux and all that kind of stuff. And we're doing the Bitcoin miners, and now we're buying up all the graphics cards. I'm like, oh my god, I can't buy a laptop because everybody's buying the graphics cards, so there's no graphics cards to put in my laptop. Oh my god, this sucks.
00:08:11
Speaker
You know, for me at least, I think, you know, making an NFT and, and, you know, putting food in there from the, from the get-go, it's cool. It's, it's different. And that's kind of what I wanted to do. As you said, there are different goals for the use of NFTs. We had a guest that talking about social change application that they were offering NFTs and exchange to promote, you know,
00:08:36
Speaker
organic food or actions that can be taken to preserve the environment. And your approach is most different. You want to try it to figure out how the world is moving on with this technology.
Virtual Reality and Food
00:08:54
Speaker
Yeah. And one of the things about it is, you know, I can kind of see a world where, you know, we're all plugged into the matrix and
00:09:04
Speaker
And if you buy one of my dishes and I'm either dead or something, then you have a limited dish and then it shows up in the virtual world and you're eating my food and you bought this very specific meal and I see people enjoying it. And it's just one of those things that if you don't start at the ground floor and start to play around in it, then there's no way that you're gonna get to the point where you're fully in the virtual reality and you have your food being served
00:09:34
Speaker
and auctioned and sold and traded. Oh, yeah, well, I've got two gluten Ramsay dishes and I'll trade you the beef Wellington, my copy of beef Wellington for your copy of Logan's beef salad and we're going to do this trade. I see that as being one of the futures of where food could go and how it can fit into the metaverse and virtual reality and
00:10:00
Speaker
and once it gets there. So I think by, you know, positioning food already kind of in the conversation, it really allows a lot more fun. Also, you know, when you're talking about the metaverse and you're talking about all this stuff, one of the most favorite, one of everybody's favorite things to do is to go to a restaurant. So of course you're going to want to go to a virtual restaurant. And so then are you going to have a virtual restaurant chain of Logan's restaurants that are made just to be visited in the metaverse and then you get the meta food and
00:10:30
Speaker
and what does that look like and how would that work and so by like starting and you know getting your feet wet and you know saying well you know I know this isn't really the most right now but it's a start and to be like at the start of the start is really where you want to be so that's kind of what I see
00:10:49
Speaker
and how I'm positioning myself to get there. So it's not really, um, entirely about, you know, Oh yeah, I've got this NFT dining experience. It's more of, you know, well, if I start playing around with NFT dining experiences, then eventually I'll get to the point where I'll have more and I'll be, I'll already have worked with the systems. I'll already have experienced already be.
00:11:15
Speaker
right where I want to be. So I just see it as kind of like, you know, putting a small seed in the future, you know, as, you know, is this going to happen? It could not happen, you know, it's all just kind of a big question mark as to, you know, what's going to happen with it. So by saying, you know, all right, I'll buy a couple of Bitcoin now, we'll see what happens. And, you know, maybe it'll grow into, you know, what Bitcoin grew into, you know,
00:11:47
Speaker
yeah exactly metaverse is a huge conversation many things can become true and i love your passion about how you can integrate food to this virtual world i can't wait to see it become a reality one day and we're arriving in my favorite questions what are your plans for the future do you have any exciting new projects coming soon
00:12:13
Speaker
Uh, well right now, uh, I am going to college out in California and that's, that's very fun.
Cooking Lessons for Kids
00:12:19
Speaker
So I am doing that. And, um, you know, worked out stuff, you know, always trying to, trying to get the ball rolling on things. And, uh, I'm working on this, uh, summer camp, which is going to be pretty fun. It's this, uh, buy juice summer camp.
00:12:32
Speaker
And I'm just doing a little cooking demonstration and cooking lesson for kids this summer. It's going to be really great. And, you know, just trying to keep at it, keep making recipes, keep doing what I'm doing. You know, that's one of the big things about, you know, cooking is that you got to keep on it. You know, you always have to like have a new dish. You always have to make something. And it adds a certain amount of creativity and fun. And, you know, with cooking projects, each one has a different goal.
00:13:02
Speaker
So sometimes it's to make something easy to make. Sometimes it's just to make something super delicious. Sometimes it's to make something that's replicatable. And sometimes when you're in the process of doing this, you come across something that's like really amazing. And then you're like, oh man, I can't give that away. That happens to me quite a bit because I'll be like creating and I'll be like, all right, well, this is too good to give away. So I got to keep it. So I got to come up with something else to give away.
00:13:25
Speaker
So, oh my God, what am I gonna do now? So I sometimes do my creative like two or three times because I just come up with something. I'm like, oh man, that is so good. And I'm like, well, do I want that for a future restaurant and future food truck? I'm like, yeah, I kinda do. And then I'm like, well, what am I gonna do about it? And then I'm like, oh man, I gotta remake this. I gotta start again. And so I start again and then I'm like, all right, well, this is good enough. All right, I can go this way.
00:13:53
Speaker
or maybe I'll come up with another thing that I just love and I'm like, Oh no. So it does happen like that. And, uh, you know, I have some dreams for, you know, um, getting my spice blends out there, you know, just kind of getting some products, doing some stuff. Uh, you know, a lot of things about, you know, the business side of it is you never know what's going to come through and what falls through, you know,
00:14:20
Speaker
So you can talk about something and then all of a sudden, you know, at the last minute, contract vanishes, company goes under, you're like, oh my God, I hyped this up for so long and then boom, gone. So it's one of those things that you have to keep in mind as a creator, as somebody dealing with the business aspect of it, that, you know, sometimes things fizzle out, sometimes things don't happen and to understand and accept that.
00:14:48
Speaker
And I think that that's something that's pretty hard for a lot of, you know, people still trying to get into it is to realize like, Oh man, you know, I'm just so bummed out that this happened or this didn't happen that, uh, it's very hard to recover. So I think that's one of the biggest pieces of advice I can give people is, you know, don't, don't always 100%, you know, buy into it, like buy into it, but don't always, you know, had all your bets on one thing.
00:15:15
Speaker
coming through because sometimes it might not and You know, I think it's something that you know, I struggle with in the beginning and I think a lot of people struggle with Understanding and accepting that, you know, like well, maybe this won't pan out So that's one of the things is you might have, you know, ten projects in the works But maybe only one of them sees the light of day. So This is kind of how it is
00:15:41
Speaker
Well, okay. I had two quick questions really quick. So where are you, what are you going to school for?
Balancing Culinary and Business Education
00:15:48
Speaker
All right, so I'm going to school for just a business degree, because I think that gives you the most flexibility. Yeah. I just kind of wanted to kind of say, like, well, you know, you can trust me with your money. I know what I'm doing. I can have a restaurant. You know, that's kind of one of the biggest things is, you know, to say, well, you know, yeah, I'm a very talented chef. But, you know, let's say that I want to go back to cooking just for my own fun.
00:16:16
Speaker
If I have a business degree, I can maybe get a day job, maybe do something boring like that, and then do something else on the side. Or maybe it's one of those key pieces that can help me build up into my dreams of having a lot of spices, having restaurants, having cookware. All those big, big dreams. They take little building blocks, and I think a business degree is probably the best building block I can get from college right now.
00:16:47
Speaker
Yeah. Okay. That's what I was like, that makes sense. I'm like, there's no way he's going to get like former years of like culinary school. You know? Yeah, definitely not. Everyone always thinks that. And that's probably the biggest misconception is, you know, they always think like, Oh, you're gonna go culinary school, right? You're going to culinary school. Well, no, no, I'm not going to school. I don't want to go to school. You know?
00:17:05
Speaker
It's been in culinary school for his whole life. Well, culinary school teaches you a lot about discipline and a lot about technique. But, you know, one of the things that it also does is it teaches you the rules of cooking. And one of the things that I do is I cook without rules, I cook without boundaries.
00:17:21
Speaker
And to me, there's nothing like, oh, well, Logan, these ingredients don't go together. I've had chefs tell me that all the time. All the time, I'm afraid. All this homework, all this doesn't go. You can't put these flavors together. I'm like, watch. I'll do it. Ooh, I like that. I like that. So I've been doing that for a long time. And so one of the things about culinary school is it does teach you, well, this doesn't go with that. And that doesn't go with this. And white wine goes with fish.
00:17:51
Speaker
And it's like, well, but what if I want to make red wine with fish? How am I going to go about that? And that's kind of the challenging nature that I bring to food and kind of my attitude with it. So I don't think culinary school's for me. That might change. I never know. But, uh, yeah, it's, it's probably the one thing that I get asked the most is like, Oh, Logan, you're going to culinary school. I'm like, no, not, not, I don't want to go.
00:18:20
Speaker
know, switch it up on them, you know, let them know your next move. Okay, and the last thing you're talking about, okay, you're doing this camp for kids, what's the age range looking at? That's gonna be about I think that's, I think that's like, nine or eight, age 18 or something.
00:18:38
Speaker
Oh, 8 to 18. Yeah, it's a pretty large range. And it's pretty cool. They're doing a bunch of other creators, presenters and stuff, but I'm doing it. It's pretty fun. Doing three dishes demonstration, it's gonna be great. And, you know, that's one of the things that I like to do is I do do some cooking classes, I do a lot of demonstrations, I do a lot of cooking. And I love it. So
00:19:03
Speaker
You know, if I can get, you know, anyone to just kind of follow their passion for food or follow their passion for anything, then that'll be great. Yes. Well, okay. Where is it going to be? Well, it's not launched yet, but it's going to be- Yeah, it's a Buy Juice. Buy Juice summer camp. And of course, you know- Buy Juice. Yeah. Follow me on social media too, you know. Of course. I would say that these days, but-
00:19:28
Speaker
You know, I really need to be more dedicated to my social media, but you know, we all have our areas of improvement. We all have our areas of improvement, so at least mine isn't, you know, always food. You know, sometimes it's content creation, video editing. You never know what you need to know to
Challenges with Social Media and Video
00:19:46
Speaker
do this stuff. And then you're like, oh my God, I'm shooting this cooking video and I have to edit it. Oh my God, I gotta learn Final Cut Pro. And you're like, oh my God. And then you're down the rabbit hole and then boom.
00:19:57
Speaker
Now you're a video editor and you're like, oh my god, I've learned all these tips and tricks and transitions and cuts and zoom in, fade out, do this, do that. And then I'm like, oh my god, maybe I should just be a video editor now. I know enough. Let me just put myself on Fiverr or something. Video editor for hire, you know, 50 bucks an hour or whatever. Start that YouTube channel. Start that YouTube. Yeah, yeah.
00:20:21
Speaker
I should do more with my YouTube, but I do have some animated videos that I've done on YouTube that are pretty funny, I think. So you can check those out.
00:20:29
Speaker
Well, guys, I think that is the end of today's episode. It was such an honor to feature Logan on our show today. Thank you so much for coming and sharing your passion with us. And guys, Logan Gulleff is an inspiring young chef for all the ages, awarded with multiple awards. We're going to include Logan's social media handles in the description below. And guys, you heard that 8 to 18. I know a lot of our listeners are like,
00:20:57
Speaker
15, 18, so check it out. We're gonna put a social media down below if you're interested at all. And do not forget to install the Changemaker-Z app and access exclusive experience and Gen-Z articles directly from your favorite smart device. A new update with new features is coming out soon both on iOS and Android. Till next time, do not forget to change the world. Bye!
00:21:26
Speaker
Thank you guys for listening. We hope you enjoyed the conversation. We had such a great time. Make sure to leave us a review. If you want more Changemakers content, you can follow us on Instagram at JinsearsToRise and on Facebook at ChangemakersEAT.