Deliciously Dyslexic - Bald Chef Nick - #249

Empowering Creativity and Celebrating Diversity: A Conversation with Bald Chef Nick

In the season five premiere of the Us People podcast, host Savia Rocks explores the intertwining themes of creativity and diversity through engaging conversations with guests from various backgrounds. This episode features Bald Chef Nick, a dyslexic chef from Brighton, who shares his unique journey from an early life of challenges to finding his passion for cooking later in life.

Nick elaborates on his inspirations, personal growth, the challenges he faced, and his advice for aspiring chefs. He also discusses his book, 'Deliciously Dyslexic,' and its purpose to inspire and educate others with dyslexia.

Alongside lighter moments filled with humor and personal anecdotes, Nick emphasizes the significance of family, the importance of following one's passion, and redefining success and happiness.

00:00 Welcome to Season Five
01:19 Introducing Bald Chef Nick
02:03 Nick's Journey and Inspirations
10:16 Deliciously Dyslexic: The Book
12:40 Advice and Reflections
18:34 Fun and Personal Insights
37:00 Final Thoughts and Farewell

Thank you so much Nick for showing us, that life give us chances no matter how old we are and teaches us to live out our dreams with purpose.

Linkedin: https://baldchefnick.co.uk/

Peace is not always found in all of us but knowing that you have a passion for something, keeps us alive - Savia Rocks

Transcript

Deliciously Dyslexic - Bald Chef Nick - #249

[00:00:00] Savia Rocks: Hey guys, we made it to season five of the Us People podcast. I'm your host Savia Rocks. And in this season, we aim to empower and embrace creativity through diversity as we dive into the fascinating stories and experiences of a diverse range of individuals. Highlighting their unique perspectives and creative endeavours from artists and entrepreneurs to innovators and activists.

[00:00:25] We celebrate the power of diversity in driving creativity and fostering positive change. Join us as we engage in thought provoking conversations like. I made myself intentionally homeless. In pursuit of my purpose, 

[00:00:41] Jay Harris: we're aware that a lot of people want to present and they, and they were in my position and what's worse, they weren't a white male, which is a joke.

[00:00:48] That's even still a thing. I 

[00:00:49] Mel: think my family never, ever say you can't do something. So full of support, full of support for whatever dream. If I said tomorrow, when I fly to the moon, they'll probably say, I wish you all 

[00:00:59] Savia Rocks: [00:01:00] the best. I just want to say thank you for supporting the us people podcast for the past five years.

[00:01:06] And we look forward to sharing another new theme song with you. Let's go.

[00:01:19] Bald Chef Nick: Hi, I'm Bald Chef Nick and I'm a dyslexic chef from Brighton and I'm delighted to be on the us people podcast with the talented savia rocks.

[00:01:34] Savia Rocks: Hey guys, welcome to another episode of the ask people podcast. I'm your host Savis Rocks. And today I am humbled to have Nick here with me. Nick is a chef, but his name is actually bald chef, Nick. Nick, I want to thank you so much for taking your time to come on the ask people podcast. He's he's smiling at me.

[00:01:52] He has this grin. I absolutely love it. Nick, welcome to the show. How are you? 

[00:01:57] Bald Chef Nick: I'm great. Thank you, Savia. It's a pleasure to [00:02:00] be here and pleasure to do this with you. 

[00:02:02] Savia Rocks: Most definitely. So Nick, my first question for you is, could you tell me where you grew up and how that influenced you to be the person who you are today?

[00:02:13] Bald Chef Nick: I grew up in Croydon. It was Streatham before that. So I was Streatham up until the age of 12 and then Croydon, we moved to Croydon. Um, Not sure that influenced me terribly. It was a great place to live and an enjoyable time. And the name Bold Chef Nick, uh, much, much, much further on from, um, those times, um, came about when I, my children asked me and said, why, why haven't you joined Instagram?

[00:02:44] Put all your food on Instagram. And at that point, uh, it wasn't a professional chef and thought, well, okay, I've heard a bit about Instagram. I'll, I'll do that. So. They came up with a lot of names. And you can imagine. I want to hear some. [00:03:00] Um, if I remember any of the other ones, but I can only say that they came up with three four letter words.

[00:03:09] None of the ones you're thinking about. Oh, well. And those were bald chef Nick. So I decided as time went by and I became a professional chef to use bald chef Nick as my, um, limited company and also, um, my cooking. So Bullchef Nick is used on everything. And I go along to people, um, whether it's a collaboration or an event, and I'm doing some private chefing as Bullchef Nick.

[00:03:41] Savia Rocks: See, this is what I love. So One of the questions that I'd love to ask my guests to learn even more about them is, can you define yourself as a person, but also who do you see when you look in a mirror? But on the flip side of that question, has there ever been a time where you have looked in a mirror and not recognized the person staring back at [00:04:00] you?

[00:04:00] How did you manage to go from a person that you didn't feel had purpose to the person that you wanted to become? 

[00:04:09] Bald Chef Nick: Good question, and a very detailed question, so I'll try and answer all those points, but let me know if I don't. As a child I was painfully shy. Being dyslexic, I was Separated, I suppose, from the rest of the class.

[00:04:28] In other words, put to the back of the class. And, uh, in those days, not many people knew about dyslexia. And, um, many people would just call you stupid and do that. Um, in those days, I always wanted to read a book. And, um, well, my parents helped me a great deal. Um, I couldn't read a book. I could read small pockets of sentences.

[00:04:51] And still to this day, it's the same, same thing. So, I've really sort of grown [00:05:00] up and not really believed too much in myself, um, because of those things. Then as you become a teenager, life changes for you a little bit, and your thinking changes a bit. And I realised that there were some things that I was good at.

[00:05:15] And some things that I wasn't good at, but, um, Uh, I, I had to concentrate on the things that, uh, I was good at and try to, um, use my dyslexia for its positive and different sides and, uh, and just deal with things, um, from that aspect. So, uh, I went into, um, Property. I didn't have a choice in those days. I left school before I took my exams and, um, I went straight into a state agency and, uh, I had a good career.

[00:05:50] Uh, then I worked in a family property business for up until I was around 57 years old. Now [00:06:00] I've always had a passion for cooking and, I've always loved cooking, but back in the days when I left school, I didn't realize that I could get any sort of qualification. And because of my schooling, just wrote it off straight away, so didn't consider becoming a chef.

[00:06:20] But my whole life, that's something I've wanted to do, and I haven't had the opportunity. Whether financially or time wise to be able to do that when I got to my mid to late 50s I got that opportunity and so seized it and Wanted to to be a chef that's something I've always wanted to do and I love doing it I just absolutely love cooking.

[00:06:43] You could say, in fact, it's in my book. I'm addicted to cooking. 

[00:06:48] Savia Rocks: It's not a bad thing to be addicted to cooking. Absolutely not. Talk to me about some of your inspirations because we all have people who inspire us in our lives. [00:07:00] And sometimes it's at a turning point. In our life where there is something or someone who inspires us Who are some of the people who inspire you to say?

[00:07:11] Yep I'm gonna do what I love doing in my life and and cook and feed people and see that happiness within them 

[00:07:21] Bald Chef Nick: happiness when you're giving someone food is definitely one of the main driving forces as as a chef I think for any cook, in fact. Um, but when I was growing up, we had the start of television cookery.

[00:07:37] And, uh, Keith Floyd, Dare I say her name, Fanny Creddock. And, um, also the Rue brothers were inspirations. They were funny. They were great. And, uh, when Sevya stops laughing I'm sorry. 

[00:07:57] Savia Rocks: Anybody says Fanny to me, it's [00:08:00] just a thing. 

[00:08:01] Bald Chef Nick: Me too. Anyway, uh, that's why I mentioned her. Anyway, so, um, uh, My, my, also family, cooking, uh, from family members, my mum, my grandparents, um, traditional food, food that's come from, uh, a long time ago, but, uh, tastes fantastic in its simplicity.

[00:08:26] Um, it, it, it's, it's wonderful, and I firmly believe that, uh, It's one of the best ways to, um, not only remember people, but feel people with you that have passed. Uh, for example, my mum made a fabulous food, uh, oxtail cheesecake. And when I recreate her dishes, I feel very much like, uh, I'm, I'm with her in a physical way.

[00:08:53] And that's a wonderful thing, and I think it's a wonderful thing for everybody. 

[00:08:57] Savia Rocks: I love that. So when I was reading [00:09:00] your bio, you said that you described Brighton as heaven on earth, and I think that's beautiful. What are some of your favorite local spots or dishes that inspire your cooking? 

[00:09:13] Bald Chef Nick: Well, my Nana, my, my dad's mother created a dish, a traditional dish of chopped liver.

[00:09:24] On a plate where she would spread it very thinly and crumble some egg over the top. As kids, we loved it. As adults, we loved it. It was absolutely delicious. She, she passed away, obviously, now. Cause, um, otherwise she'd be probably 200 years old. But, uh, um, she, I've recreated her dish in a more modern way.

[00:09:46] And I call it the, uh, pate 99. And being by the seaside, what I've done is I've got a mini cornet Filled it with some fried onions then you take the [00:10:00] chopped liver creating a nice ball And you roll it in egg and you pop that on top of the corn it with a little breadstick stuck in it Just like a flake would be on an ice cream.

[00:10:10] And so they look like mini ice creams But they're actually a savory canapé. 

[00:10:16] Savia Rocks: Oh, that sounds that make I'm hungry Okay, let's talk about your book Deliciously dyslexic, right? And it just rolls off the tongue naturally. Some people might find it hard, but what inspired you to write your book? First of all, and what, what was the hardest part?

[00:10:37] This is a question that I personally have. What was the hardest part of actually writing 

[00:10:42] Bald Chef Nick: your book? The thing that made me decide to write a book was really that I was at college studying to qualify as a chef. And some of the things that I've learnt over the last 50 years [00:11:00] are very helpful to me when I'm studying.

[00:11:03] It was, it was quite a horrific feeling going back to school because I didn't enjoy school at all. Apart from my contemporaries, I had fun with them and discovering girls when I went to senior school was great too. But, um, 

[00:11:20] Savia Rocks: I discovered them too.

[00:11:24] Bald Chef Nick: Respect. Easy.

[00:11:28] I decided to write a book because I was using the methods that I'd learnt in my commercial life to teach myself and to help myself and to take myself through my chef's course. And some of those things, well, all of those things I've put into deliciously dyslexic to help others, um, to help them to, uh, read it more easily and to be able to go through it and hopefully to enjoy it.

[00:11:55] Um, it's all broken up into pla to readable sections. I [00:12:00] don't have large lumps of texts. A photo rich, text is bigger, and we tint the background so that there's no black lettering on a white background. 

[00:12:11] Savia Rocks: Yes, 

[00:12:11] Bald Chef Nick: which 

[00:12:12] Savia Rocks: actually helps. 

[00:12:13] Bald Chef Nick: The hardest part, without a shadow of a doubt, was finishing the edit and going through the book.

[00:12:20] Now, I say in my book, on the very back cover, This is the first book that I've, uh, written, but it's actually, because through the writing, the first book I've ever read. However, if I was to read the book from start to finish, that for me would be a very hard task. 

[00:12:40] Savia Rocks: What advice would you give to any chef? So you've come out from the property sector, for example, and you've decided to go on and cook?

[00:12:49] Yes. Do something that is best for you that makes you happy. What would you say to anybody because some people believe that when they get to a certain age It's over. I don't believe [00:13:00] that at all. What would your advice be to anyone who wants to become a chef or do something in their life, regardless of their age?

[00:13:08] Bald Chef Nick: Life's very precious. And it's very important to do the things that you want to do in your life, not what other people want you to do, but what you want to do. And if you get the opportunity to do it, seize that with both hands. Do everything you can in your life to do the things that you will enjoy doing.

[00:13:31] Because you'll get so much from it and it matters a great deal. We, we, we live day to day, uh, um, in, in, in this world. And, uh, if you can just take something from every single day that's special to you, then, uh, you're a winner and your life's going to be that much special. 

[00:13:52] Savia Rocks: I agree with you. How do you feel about your family, particularly your wife, Debbie?

[00:13:59] And how did [00:14:00] they inspire you when they play a role? Within your cuisine, an adventure within food. 

[00:14:07] Bald Chef Nick: My family, um, do inspire me with food that's been made before and the food they taste. And my wife, Debbie, um, well I just couldn't do any of the things I do cooking wise without her. She encourages me, um, she believes in me.

[00:14:27] When I make food, sometimes I don't think it's going to come out correctly and she thinks it is. And it often is, um, in fact, most of the times it is. Um, but whenever I have a dip, uh, in confidence, uh, she's there to prop me up and tell me that, uh, it's, it's all gonna be great. And she, um, really is, um, underpinning.

[00:14:50] everything I do, especially with my book. 

[00:14:53] Savia Rocks: If I took everything away from you, so for example, if I took everything materialistically away from you, if I took [00:15:00] people, food, money, everything away, what is the one thing that you would fight for? 

[00:15:06] Bald Chef Nick: That's a great question. That is a very good question. So, um, I would fight for family.

[00:15:15] Savia Rocks: You know what? I had a feeling that you was going to say that. 

[00:15:19] Bald Chef Nick: Um, that's the most important thing, I think. I think 

[00:15:21] Savia Rocks: with family, you create a bond and with a bond comes everything else, comes love, happiness, regardless. 

[00:15:28] Bald Chef Nick: Yeah. And, uh, and, and of course friendship. Um, but I think, um, friends are often family too.

[00:15:37] Yeah. Good friends. 

[00:15:39] Savia Rocks: There's a lot of competition within food and being a chef. What do you believe makes you stand out? To people. I know what it is already, but what do you believe makes you stand out as a chef being yourself and your personality? 

[00:15:55] Bald Chef Nick: Um, I think I look at food in a very [00:16:00] celebratory way. It's something very special.

[00:16:04] Um, we all need food, and some of us just perhaps don't consider it, and some of us consider it a great deal. But what makes me different is I'm not afraid to, to have a go. Um, I'll try everything food wise. And I'll make everything, uh, that's, that's available. I offer people, um, the opportunity at events to choose whatever food they want, and that's what I'll create for them.

[00:16:35] And I love, I love to create. So food is a wonderful way to invent and an invention is a wonderful thing as well. So I, I use humor. I like to be a little bit different to the general chef and what I wear. Um, I, I like to call myself Bull Chef Nick because it's got humor in it as well. I want to [00:17:00] have fun and enjoyment.

[00:17:02] And just bring all of that to the people that I get involved with, um, through Bullchef Nick. And, and, and before that, um, entertaining is a wonderful thing. And just to be able to, uh, share some special moments through food is, is perfect for me. 

[00:17:18] Savia Rocks: One of the questions I love asking guests is, a lot of the time in our lives we get just that.

[00:17:23] I'm judged based upon how we look and what we do, even before we've even opened our mouth. So, for example, if I was to take the word judgment out of the dictionary, throw it out the window and say, Nick, this word doesn't exist anymore. In your life, what do you believe you would have done differently? 

[00:17:44] Bald Chef Nick: It's always an interesting question when someone asks you that.

[00:17:49] But if you change something from the beginning of your life, what would You'll end up in a different place now. So, I really wouldn't change anything I've done. And I [00:18:00] can't afford to change anything I've done, because I'm now doing the cooking. I'm a chef. I've always wanted to be a chef. And, um, I'm enjoying that challenge.

[00:18:11] And to be honest, at the age of 60, when a lot of people are looking to perhaps slow down, retire, and do different, uh, their outlook on life changes, Mine has changed, but in an opposite way. Um, I'm looking for challenges and excitement because I've got to be honest, I think that keeps you younger. 

[00:18:32] Savia Rocks: Yes, I agree with you.

[00:18:33] I definitely agree with you. So music plays a massive part in everyone's life at some point. But one thing I love about music is when you cook with music. So I've got I've got Nick's wife next to me and she's laughing already. So I want to know Nick, what is your song of choice when you are boogieing it down in the kitchen?

[00:18:57] I want to I want to know this. [00:19:00] I 

[00:19:01] Bald Chef Nick: might have to ask my wife because I can never remember names. But it's a song by hot chocolate, which 

[00:19:07] Savia Rocks: Sexy thing. 

[00:19:10] Bald Chef Nick: No, it wasn't that one. Gosh, I'm not gonna sing it. But there's a fabulous song. I can't remember 

[00:19:20] Savia Rocks: the words. Okay, we're gonna look for the words guys. Hold on a second.

[00:19:25] Bald Chef Nick: We're just yeah, because it is just the perfect song. Ironically, I was doing another interview and, uh, um, this song was playing just before I went in, which was absolutely perfect. 

[00:19:37] Savia Rocks: Everyone's a winner. 

[00:19:38] Bald Chef Nick: That's it. Yeah. Everyone's a winner, baby.

[00:19:44] Savia Rocks: Oh, man, don't worry. Actually, the reason why I ask is because on the Ask People podcast, what we do is we make a playlist and every season we have a playlist. So now that song is gonna be on our season five playlist. 

[00:19:57] Bald Chef Nick: Oh, it's a great song, which 

[00:19:59] Savia Rocks: is gonna be pretty [00:20:00] cool. So when I'm in the kitchen now and that song comes on, you're the reason why.

[00:20:05] Yeah. Yeah. Nick, what is the best advice you have ever received and how has it helped you in your life? 

[00:20:13] Bald Chef Nick: Wow, wow, wow. Um, that's super interesting. Uh, I suppose, I mean, I've had so much advice over the years and perhaps, um, if I can refer to my book Deliciously Dyslexic, I would Take something from there, and we had a wonderful friend called Margaret, and she was in her 80s when she passed away.

[00:20:48] They thought she'd actually passed away before she did, but she saved herself to go to our wedding, which was a wonderful thing. And then a year or so later, she passed away, but she did say, I mean, she used to [00:21:00] come up here for food. Now, at that time, I was not a professional chef, um, or doing any food, um, food catering professionally.

[00:21:09] And she said to me, do something with your cooking. Um, it's a gift. And you'll see, at the beginning of my book, not only do I mention her, but I also mention that I believe within every person, there's a gift. The real trick is to be able to find that gift, and work with that gift. Nobody on this earth is stupid.

[00:21:34] Everybody can do something special. Whether you want to We don't, is down to you, but find that gift and work with it and do something special with it. 

[00:21:48] Savia Rocks: When was the last time that you felt totally at peace with yourself? 

[00:21:54] Bald Chef Nick: Um, that's another good question. I don't feel at peace with myself, but that's just [00:22:00] the person that I am.

[00:22:01] Um, so I've never, Felt that, um, but, um, I guess some people do, but, uh, I don't know why, but no, uh, there's something inside me that never quite feel at peace with, with, with what I am. I'm always looking for to, to, to get better. 

[00:22:21] Savia Rocks: There's nothing wrong with, I think it's, I think in life, a lot of us as human beings, we look for purpose and sometimes the most simple of things like sin and having this conversation with you can be someone.

[00:22:34] At peace because you're having a conversation together and you're naturally just sending energy towards each other and that for some people is enough. Some people always feel like there's something extra. There's something more to life that resonates with him and there's absolutely nothing wrong with that.

[00:22:51] We all find peace. I believe in different times in our life and it usually comes at the most unexpected times. I always say that to [00:23:00] people. So one of the hardest questions I ask my guests is if I left you on a desert island for 24 hours and you had to cook a meal. First of all, I want to know what the meal is naturally, but also I would love to know if you was on a desert island for 24 hours, what musician would you take?

[00:23:18] What activist would you take? And what president would you take to cook for?

[00:23:25] You've got time. It's fine. 

[00:23:27] Bald Chef Nick: Well, I can tell you the musician straight away. It'll be Freddie Mercury. 

[00:23:30] Savia Rocks: That's awesome. 

[00:23:31] Bald Chef Nick: I've always wanted to meet him and he is the only famous person that I would want to meet. Now, you had a second one there. I can remember the president. Activist. Activist. I think if I was going to take an activist, I would, And there's none is another person.

[00:23:51] I'm sorry. It's a musician. Fine. Um, I'll take Bob Marley with me. 

[00:23:56] Savia Rocks: Yep. That's fair enough. I've had him a few times 

[00:23:58] Bald Chef Nick: thinking about food as [00:24:00] well. Yeah. 

[00:24:01] Savia Rocks: Yep. Keep it on rotation. 

[00:24:03] Bald Chef Nick: And, uh, presidents will, to be honest, um, unless I was, um, creating, you know, uh, a spit roast and was going to cook one, um, I don't know how to take that, Nick.

[00:24:14] Well, I seriously wouldn't take one, um, because there's no way that I'm going to be cooking, as far as I'm aware, for anyone. Any president or prime minister or politician, that's just my view at the present moment. Oh, I like 

[00:24:33] Savia Rocks: it. I like the fact that you have that view. You know what I like? I like the fact that you felt that you didn't have to answer it.

[00:24:40] A lot of people when, and this is the, this is the reason why I like asking questions because nobody is obligated to answer any question, but I like the fact that you were like, Excuse my language. Fuck it. I'm not answering the president one because you feel in your heart possibly that they don't deserve it and [00:25:00] sometimes in life people don't deserve things because Giving someone your time giving someone your creativity giving someone your food is 

[00:25:08] Bald Chef Nick: a 

[00:25:08] Savia Rocks: precious thing 

[00:25:09] Bald Chef Nick: It's part of me part of you And you're absolutely and I don't cook for anyone that I don't like 

[00:25:16] Savia Rocks: That's a cancer thing as well.

[00:25:19] 100 percent that is definitely a cancer thing. It definitely is. Yeah, it is. If a cancer doesn't like you, and I'm just saying it because guys, listen, you can't see me. Right now. I'm going to explain. I am surrounded by free cancers. Okay. And I am the one Capricorn in the room. I am defeated naturally. So therefore, so therefore they're going to win.

[00:25:40] I'm not going to win, but cancers. Yes. I think you are awesome. Same way. So I love the fact that you answered that. Another question that I have for you is everyone defines success. In a different way, success is a beautiful word to have, but many people pull it in different [00:26:00] phrases in their lives. So I'm going to ask you, Nick, some people see success as just waking up in the morning.

[00:26:06] Some people see success as fighting cancer. Some people see success as passing their exams. How do you define success within your life? 

[00:26:15] Bald Chef Nick: Just one word, happy and happiness. If you've got that in your life and you don't need anything else. 

[00:26:24] Savia Rocks: There you go. That's enough for me. So if I was to say to you, Nick, after you've done everything that you love doing in your life and you was like, this is it, Debbie, you said to your wife, Debbie, I'm putting my hands up.

[00:26:37] I'm done. What would you like your legacy to be? Not don't put your hands up like that, but I'm just saying, put your hands up and say, you're done that you've had enough that you want to relax. What would you like your legacy to be? 

[00:26:50] Bald Chef Nick: Um, so I need to ask you because my, uh, legacy as in, uh, what people think of me or how they think of me or what [00:27:00] the, um, overall view of what I've done mixed together with what I feel, is that probably 

[00:27:06] Savia Rocks: I like the fact that you even asked me a question back.

[00:27:08] So I would say you can answer all three. Start with how you would like people to view you. 

[00:27:17] Bald Chef Nick: I've read a lot, but I've seen a lot and read a little about how, um, your childhood influences you throughout your life. 

[00:27:27] Savia Rocks: That's true. 

[00:27:28] Bald Chef Nick: Uh, even before you're born, apparently, you also get influenced. And um, I would like to be, uh, seen as someone who believed he was stupid from what he was told for a long time.

[00:27:50] found ways in which to, uh, prove that, uh, he wasn't. I I mean, unfortunately, it's not great, but, um, I felt that I've had to [00:28:00] prove, um, to some people, maybe to myself, um, that I'm not, uh, stupid. Um, so Even though I've done some things, which I know other people can't do, or look at things differently, Um, I, um, it was important to me to get a qualification at the age of 57, 58 years old.

[00:28:25] I believe that all dyslexics and anyone on the, that is neurodiverse can most definitely get those qualifications. All they need is, um, help and structure and shown ways in which to achieve that. 

[00:28:42] Savia Rocks: That's enough. That's literally enough. What is something that you would like people to know about you that nobody really does know?

[00:28:50] I love the fact that Debbie is laughing. 

[00:28:54] Bald Chef Nick: Unfortunately, I think everybody knows I'm a bit of a nutcase. 

[00:28:59] Savia Rocks: [00:29:00] Would you say it's a nutcase or just unique? 

[00:29:03] Bald Chef Nick: I do want to be original and I have gone through life trying to be different. When I came to Brighton, it was the only place that kind of like accepted me.

[00:29:12] I'm not saying it's full of nutters.

[00:29:17] But, um, it's a special place where, where, where, where everyone's accepted for what they are. It doesn't really matter. Um, I think that's wonderful. Well, I can bark like a dog. I don't think a lot of people know that, but every now and then just to have a bit of fun, I go.

[00:29:43] So not a lot of people know that, and why I should say it now in public, I don't know. 

[00:29:47] Savia Rocks: Well, you felt free, so 

[00:29:49] Bald Chef Nick: You, you brought that out. I blame you, Sabia. I blame you. No, I don't mind. 

[00:29:52] Savia Rocks: Anything bad, yeah, blame me. I like it. It's good, because then I know that it's authentically who you are as a person, and that's how you should always [00:30:00] be in life, just, just forget it, just, just be who you are.

[00:30:02] Bald Chef Nick: Very interesting, when you're in a lift with people, and at the lift door, uh, Uh, closes and you bark. The people in the lift, um, think you're a total nutcase, and they want to just look around looking for a dog. 

[00:30:15] Savia Rocks: We're trying to find the exit. Well, yeah. 

[00:30:18] Bald Chef Nick: Some have climbed up through the roof occasionally.

[00:30:22] Savia Rocks: It's either that or if you fart, it's one or the other. It's the opposite. Well, 

[00:30:27] Bald Chef Nick: both, yeah. 

[00:30:31] Savia Rocks: So, Nick, I've literally only got two more for you, so my second to last question is from your book, when it's out in the world, what would you like people to take from it? 

[00:30:42] Bald Chef Nick: I'd like people to believe in themselves. I'd like people to take something from the cooking to be able to enjoy my recipes.

[00:30:50] It doesn't matter if it's one recipe or a tip in a recipe, or enjoy the photos which are throughout the book and they're, um, My [00:31:00] photographer, Daisy May, does creative photos for me, and they're very interesting and great fun to look at. Um, I'd like people to get, I suppose mostly, those that don't have any hope, to have just a little bit more hope in what they can achieve.

[00:31:17] Because, um, dyslexics and neurodiverse people, and anybody else, I mean, I'm sure Daisy won't mind me saying that she got over anorexia. Um, Anyone who's got anything different, or suffering from something, um, that they, they, they can actually achieve so much, even if they can't get over, um, you know, they can't be, uh, healed.

[00:31:47] They can help their mind and help their themselves by doing something, uh, uh, special. And as I said before, uh, it's a gift to be different. So, um, try and [00:32:00] concentrate on, on that fact. 

[00:32:02] Savia Rocks: I, this is random, and I know I had two more, but it popped in my mind as you were talking. And it's about dyslexia and being neodiverse and having autism.

[00:32:13] So, a lot of people Like to judge these people's and I know, I know people say, well, we say it's a gift. How do you believe that we can cast out the judgment of how people see us and believe in ourselves more so that we can stay current? At peace, as you say, sometimes, or if not at peace, but find the balance between life, who we are, and our gift.

[00:32:45] Bald Chef Nick: Uh, that's another great question. We, um, it's really education. I'm not saying there won't be people in a school playground, or anywhere else in life, that'll see a difference. [00:33:00] Whether it's, um, uh, whether it's something you're wearing, or because you, you may talk in a different way or have a stutter. And, and those people will always have to overcome a bit of bullying, and, and that's something we, we can do because we're strong people.

[00:33:17] But, Education and educating people is the best way forward to let people know and to, for them to see that you are as intelligent and in some disciplines even more intelligent. You can do things differently and see things differently. Uh, than a, So called normal person, and I use that word just lightly because I don't believe we're all normal, any of us are normal, but um, we're all different, um, so, we really, we really can do things extremely well, now, um, [00:34:00] I'm speaking to a charity at the moment called the Helen Helen.

[00:34:04] dyslexia, um, charity, fantastic. When I found them, um, it was like almost, um, um, it was a special moment for me. Because they started in 1971 when I was only, uh, seven years old. And obviously they've progressed and developed. to do all sorts of wonderful things. Not only do they help people with dyslexia, um, and help fund dyslexic tests, so diagnosis for people that can't afford it, but they also teach, um, the teachers, because there is nothing, uh, that the teachers get when they are, um, studying and to become teachers about dyslexia and neurodiversity and those type of things.

[00:34:57] And so, this trust, um, [00:35:00] train teachers, um, how to deal with, um, dyslexics and, and how to help, help them overcome, um, um, reading, writing, spelling, punctuation, all those sorts of things, um, and there is a dyslexia that affects, um, numeracy, um, and if you can do that, then that's the way, that's how you win, and, uh, this charity is very, uh, important to me, um, because, um, they run.

[00:35:32] a really, uh, fantastic, um, operation. 

[00:35:37] Savia Rocks: I love that. So my final question for you, Nick, before I have the honor of saying thank you to you is I would love everyone to be able to find out where you are on your social medias if you have any or anywhere that you feel You would like to connect with people.

[00:35:53] Where can people find you? 

[00:35:55] Bald Chef Nick: Well, um, it's dangerous to say I'm all over social media. [00:36:00] Just as a chef, though. And I always keep my clothes on. I was about to sing that hot chocolate song. Oh, no, no, no, no. Um, my wife in the background is going to thank God for that. But, um, I, uh, you can find me, I have a website.

[00:36:18] www. ballchefnick. co. uk I'm on Instagram, Facebook, uh, TikTok, YouTube, and, um, you can also find me on Google with Google reviews. Uh, and sometimes if you just put in Bored Chef Nick, uh, you'll, I'll turn up somewhere along the line doing something and wearing something strange.

[00:36:45] I'm also, yes, my lovely wife who, as I said, helps me out tremendously as Jess pointed out. I'm also on LinkedIn. There you go. Which is how we found each other. Yeah. And I'm very grateful for that. There you go. You're a fantastic interviewer. 

[00:36:59] Savia Rocks: Thank you [00:37:00] so much. And Nick, this is where I say, thank you. Thank you, Debbie.

[00:37:02] You can't see Debbie guys, but she's right next to me. And I want to thank you for coming on the show, being a guest for telling your story in your way, answering the questions, how you want to answer them, but most of all, most of all, showing your emotions of who you are as a person, but being humble as well and loving what you do and showing people In life that there's so many different directions that we can go into.

[00:37:27] So thank you for coming on the people 

[00:37:30] Bald Chef Nick: podcast. Thank you very much. I've had a good time, really enjoyed it. 

[00:37:34] Savia Rocks: Thank you so much. And guys, I want to thank you for listening to the people podcast. And please remember, you can leave us a review on Spotify, iTunes, Google play, and any other platform that you prefer listening to.

[00:37:45] You can also donate to the people podcast by simply going to the Savio rocks website All the US People podcast website by simply going to the US People podcast, website, and clicking on community. Guys, this is where I say thank you so much for [00:38:00] listening. Stay happy, stay positive, and as always, please continue to be kind to one another.

[00:38:07] Take it. Yes, if you.

[00:38:33] Yeah. So she, she's got autism. Oh, bloody hell. 

[00:38:38] Bald Chef Nick: That's great. Well, I mean, it's great for me. I love it. You know, I just like meeting people. Yeah, I wasn't sure because I knew realized you were very intelligent and I thought well, maybe you are I'm serious Anyway, right. Okay Hi Forget everything else i've said and just concentrate on this Hi [00:39:00] I'm delighted to be on the us people podcast with the talented Savio rocks 

[00:39:07] Savia Rocks: You never said what you was.

[00:39:09] Oh, your name. Oh, your name.

[00:39:15] Fuck it. 

[00:39:15] Bald Chef Nick: Right, hi. Okay, I'm going to do it now. Three, two, one. Hi, I'm Bullchef Nick. And I'm delighted to be on the US People Podcast with the talented Xavier Rocks buckets,

[00:39:34] Savia Rocks: you have so fearful

[00:39:42] of courage.

[00:39:52] I'm superman. Spread your wings and let the wind. [00:40:00] I'm superman. Spread your wings and let the wind. I'm superman. Spread your wings and let the wind. I'm superman. Spread your wings and let the wind. I'm superman. Spread your wings and let the wind. I'm superman.