EXCLUSIVE INTERVIEW: Chef Dave White Talks "Below Deck: Mediterranean", Upcoming Projects & Much More With Standish...

Standish913.com has been blessed to do an exclusive with...
"DAVE WHITE"

Let's get into some exclusive questions...

STANDISH: Tell me about growing up in England....

Growing up was difficult, two older brothers that constantly pushed me around but at the same time kept me out of trouble.
We were in a tough area just outside of London in a small town called burgess hill, a rough area.
I left school early and started washing dishes in a restaurant at the age of 13, I loved it.
The chefs with there big knife’s and large pints of beer. I fell in love with the kitchen, when I turned 14 the restaurant offered me an apprenticeship where I would go to culinary school 1 day a week then work and train as a chef 5 days a week, 5 afds ( all fucking day) the rest is history.


STANDISH: Why did you go to France? What did you bring with you?

I worked under Gordon Ramsey whe  I was 18 in Londons claridges, it was hard work but I thrived init that intense situation.
I was an angry young man which didn’t help having two older brothers with a reputation didn’t help either so I was getting in trouble with the law a lot and didn’t like where I was heading so I grabbed my passport and knifes and moved to France when I was 19. Took a sous chef job in a hotel in the French alps, honestly i was in heaven. Knowone knew me I had a fresh start. Trust me they everyone got to know me lol 😂


STANDISH: Can you tell us some of the challenges you faced while working on the boat opposed to a kitchen on land?

The boat is so tough cause it make you feel trapped and you don’t get any support mentally, it’s a tough industry. I had many break downs and tough mental days.
A lot of the time you’re alone.
On land you can always walk away and lean on your loved ones


STANDISH: Would you ever consider switching careers?

 Cooking saved my life, I love cooking. I would never changed!


STANDISH: What is your biggest dream?

My biggest dream is do the highest ever dinner party on Mount Everest.


STANDISH: Do you ever want to open your own restaurant?

I opened 2 in the south west of France but lost them in covid.
I plan to open a seafood restaurant in Florida and a fish and chip shop


STANDISH: Can you talk about the struggles you faced in the kitchen while balancing your mental health...

The kitchen actually balances me out and helps my anxiety’s as well as extreme sports.
The thing with cooking there is so many highs with a service you always have to come down at some point


STANDISH: You travel, alot! Who has the best cuisine globally? Can you teach us about ingredients used in different countries, most may not know about...

I think French is the best cuisine, but my favorite is Asian/ Japanese but saying that I had some of my best food in Peru.


STANDISH: What was more difficult; Climbing Mount Everest or disappointing Captain Sandy? Everybody loves her!

Definitely climbing Mount Everest, but I do love Captain Sandy and will always be in her debt


STANDISH: What was the worst day on the boat for you? What was the best? Why?

The best day was when Mzi and Storm showed up, love those guys. The worst day well we all know when that was. Not even gonna give her the credit of mentioning her name


STANDISH: How did it feel to be always watched on the boat?

It was so tough, I would like to go back with out all the drama and lies I was submerged in


STANDISH: Did you ever get seasick being on the Below Deck boat that long?

And no we aren't talking about a hangover lol...Nah never got sea sick. 10 years of sea legs.


STANDISH: What was an odd request you received on the preference sheet for guests on Below Deck?

Nothing to odd really..


STANDISH: Tell me your favorite memory on the Below Deck boat?

My best day was when everyone realised I wasn’t a crazy man and the crew took my side lol 😂 honestly the day I left. I hated it


STANDISH: Who are three people you'd like to cook for, dead or alive?

Matthew Mchonahey
Cristiano Ronaldo
Sylvester Stallone
Anthony Bourdaine


STANDISH: What does Dave have planned for the future?

Going to be a dad in 6 days
I’m going to prove to the world I can cook and I’m not just a reality cook.
I’m gonna get a Guinness world record for the highest ever dinner party.


STANDISH: What are your social links?

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Thanks so much for your time!

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EXCLUSIVE INTERVIEW: Chef "Jacob Town" Talks Winning Guy Fieri's GGG, His Inspirations & Much More...

Standish913.com has been blessed to do an exclusive with...

"JACOB TOWN"!

Let's get into some exclusive questions...


STANDISH: What's the most nerve wracking part of GGG?

JACOB: The waiting. We did not film till after 2 and got there at 7am. 



HAILEY: When you flipped the coin, did you want heads or tails? Why?

JACOB: The coin was odd or even, both present a different set of challenges. The odd would have worked better for my dish but i made it work.



STANDISH: How smooth are those fancy new carts?

JACOB: They worked well, I was not paying too much attention as my focus was elsewhere.



HAILEY: Who is your culinary inspiration?

JACOB: Oooh, Thats a tough one.There are so many. My first is def my mother, Her lack of skill in the kitchen encouraged me to get creative.



STANDISH: Did you consider trying to swipe something from an aisle you weren't allowed to?

JACOB: Oh yeah. I actually grabbed an item they made me put back. Not from the wrong isles but there were also some shelves off limits. Just display stuff.

HAILEY: Did you always want to be a chef?

JACOB: Kinda, my first job was washing dishes and i never looked back. After a few years in the kitchen I realized that cooking found me i did not look for it. I And here i am 30 years later.



STANDISH: DDD & GGG same year? Wow! Did you ever think you'd be on either show?

JACOB: No. We were so grateful when DDD called. Def something we had been hoping for. We know the show can really boost business and reach so many people. The whole crew loved us and invited me to be on GGG the same day they were filming. It has been like a dream



HAILEY: Tell the readers about 5 out..

JACOB: 5 out is a few things. most tangible is that it is the name of our HOT SAUCE we bottle sell and serve. 5 out is also how we stay in time in our kitchen, when everyone is ready to plate in 5 minutes we all say "5 OUT". Lastly its about being on time, 5 out is a mindset.  



STANDISH: What is your favorite food item on The Spoon Trade's menu?

JACOB: Tri Tip tartare. It is not only delicious as can be but it tells a story about us. A sauce we had in Italy traveling, bread from our own bakery and a protein that is a central coast cali staple.



HAILEY: Congrats on winning GGG! Were you confident you were taking the title home?

JACOB: I did have a confidence i did not expect throughout and the judges were so superlative. I would not have been surprised either way, the other chefs were so amazing also.



STANDISH: Where has been the best date place you've taken your wife too?

JACOB: Our favorite food city is def Chicago. We had our first house made Bologna sando there. Inspiring place so Au Cheval would be at the top of my list.



HAILEY: What's been your worst injury in the kitchen?

JACOB: A few decent sized cuts and burns. Nothing crazy!



STANDISH: Who are three people you'd love to cook for, dead or alive?

JACOB: Anthony Bourdain, my Mother and I would love to have some one form a big publication in for dinner, Times or Michelin something like that.



HAILEY: What's on your playlist while you cook?

JACOB: rap, punk rock and some occasional bee gees greatest hits



STANDISH: Anything else you'd like to include?

JACOB: Thank you for sharing my story. 



HAILEY: What are your socials?

INSTA:

@jacobstown

@groverbeachsourdough  

@the_spoon_trade

FACEBOOK

Jacob Alexander Town


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If you'd like an exclusive interview with Standish913, please email:

Standish@Standish913.com 

EXCLUSIVE INTERVIEW: Tara Ciannella Talks Overcoming Life Battles, Culinary & Much More...

Standish913.com has been blessed to do an exclusive with...

"TARA CIANNELLA"!

Let's get into some exclusive questions...


What was your favorite thing about your hometown in New York?


Tara: My favorite part about growing up in my small town was actually my godparents farm next door to me. I was able to play on 7 acres and have access to fresh farm grown food everyday. All of my friends loved playing in the open fields and visiting the chickens daily!



How did you feel about competing in the battle of the ages?


Tara: I absolutely loved competing on the show! Competition is in my blood! I was really excited to compete against chefs that were trained by some of the best chefs in the country. I come from a self taught background so that was intimidating but also exhilarating!



What's an ingredient you like to use that most may not?


Tara: Hmm that is a hard question. I am not sure if this ingredient is one that is not used by most but maybe more that people are scared to use it or do not know how to correctly cook it. I really enjoy working with octopus! It tastes delicious when cooked correctly and can be paired with so many other delicious ingredients.



Tell us your favorite memory in the dorms?


Tara: Some of my favorite memories in the dorms were the conversations with the other contestants. We all came from different backgrounds and had so much to learn from each other.



What is your least favorite thing to cook?


Tara: Chicken Scarpiello..I had to cook it every Wednesday for over a year for one client. I have PTSD from it...haha



What was your favorite challenge in Hell's Kitchen & why?


Tara: My favorite challenge was the carnival challenge. It was getting later in the season and we all needed to have some fun. I played Whack a Mole which let me take a little frustration out by whacking plastic heads. Chef Ramsey was in his element laughing with us the whole time. We got to see a different side of him and I think everyone let their hair down for this challenge. I beat Vlad at Whack a Mole so I was stoked about that. After we got to play we then had to make dishes with a beautiful cut of steak. I got the rib cap which is so tender and tasty. I loved the dish I made; I called it a walk through my garden. It really showcased me as a farm to table chef.



Can you tell us what your worst injury in the kitchen was from?


Tara: I actually sliced off my my left pinkie knuckle along with the cartilage. I was taking the skin off of a pork shank, to make chicharron, and looked up for a second and whoops, there goes my knuckle and cartilage. I was out of work for about a month and it took me a whole year to be able to bend my pinkie again.



What dish were you most proud of that you made on Hell's Kitchen?


Tara: There are a few dishes that I was really proud of, but the one I was most proud of was actually the last dish I made. It was the last black jacket challenge dish using a double cut pork chop. I used all the knowledge I gained from the show along with my point of view and I believe it was an absolutely beautiful and delicious plate of food. Chef Ramsey couldn't even choose between the contestants because we all put out heart and soul on a plate!



Who are 3 people you've always wanted to cook for, dead or alive?


Tara: 1. My grandparents: I grew up in awe of my grandmother's food! She was absolute perfection in the kitchen. I looked up to my grandma and grandpa; they were always in support of everything I did. When I changed careers from fashion to culinary, they were the ones who threw the most support into my decision. Unfortunately they both died before I became the chef I am now. Not a day goes by that I don't wish they were here to see how far I have come.

2. Bob Dylan: His music helped me get through hard times in my childhood. I wish I could show him my appreciation and love through my food.

3. Anthony Bourdain: Every chef, actually every human being should want to cook for him. He was not only a chef, but a mentor to so many. He was the soul of how kitchens used to run and why so many have changed the way they are run. He struggled with depression his whole life, which many chefs can relate to. He was a tattooed, fun loving, world traveled, sarcastic, funny, and extremely talented chef.  

What’s on your playlist while you cook?


Tara: Each day in the kitchen brings a different playlist. I love so many different types of music from 60s doowop, classic rock, jam bands, rock, alternative, bluegrass, country and hip hop. Music is such a huge part of my life as is food; each day you want something different!



What wine is your favorite to cook with & why?


Tara: For reds its a dry, spicy full bodied like a cabernet or a rioja. For whites I like a drier, crispier wine that pairs well with most foods. I like to cook with other alcohol like bourbon (I use Bulleit), sambucca, cognac, prosecco and beer. All of these different types of alcohol can add so much flavor to sauces for your meats, pastas, and seafoods. I only cook with what I drink, especially with wine. You should ALWAYS taste your wine when cooking with it!



What is something chef Ramsay taught you?


Tara: He taught me to NEVER give up. When we had our one on one chats with him he told me I was tenacious and one of the most perserverant people on the show. He talked to me about his upbringing and how similar ours were. His dedication to his craft, his persistence and drive are why I look up to him. Never give up on yourself no matter how many obstacles come in your way. Its something I have told myself my whole life. He pushed you further than you thought you could go. His motto was Let Nothing Stand in Your Way. If I am feeling down, or stressed from the job, I keep going because I will never give up or let anything or anyone stand in my way.



What are your social links?


Tara:

Instagram.com/cheftaraciannella

and

Instagram.com/tarasitaliancucina

Facebook: Tara Ciannella

Tiktok: @cheftaraciannella



Anything else you'd like to include?


Tara: I have overcome a major injury in my life. I was wrapped around a tree and broke my ribs, collarbone and sustained a traumatic brain injury. I lost a month of memory as well as lots of memories in my life. I had to relearn many parts of my life. Being in the kitchen was what truly saved my life. I left the fashion industry literally a day before the accident. I hated the industry and GOD had other plans for me as well. He literally had to kill me to get me away from an abusive boyfriend. I had to move back home to go to brain rehab and get healthy. Part of me getting healthy was being in the kitchen everyday, all day. It gave me purpose, helped me to use my brain again, and made me smile. I never thought my calling was in the kitchen, but it called and I answered. Everyday since that accident I live my life as it is suppose to be lived.  

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EXCLUSIVE INTERVIEW: Ron "Bumblefoot" Thal Talks Brand New Album Dropping 1/24/25, Inspirations, Hot Sauce & Much More With Standish...

Standish913.com has been blessed to do an exclusive with...

Ron "Bumblefoot" Thal

Let's get into some exclusive questions...


STANDISH: Can you tell us about your new solo album that's coming 1/24?


Ahhhh yes, it'll be first all-instrumental album in nearly 30 years! My first album “The Adventures Of Bumblefoot” was released in 1995 on Shrapnel Records, the label that was home for many guitar instrumentalists. 'Adventures...' was an instrumental guitar album, all following albums were full of vocal songs. During the 2020 pandemic, there was all this unexpected time – time to do all the things we never made time for. I released two acoustic EPs, and finished an instrumental guitar song 'Planetary Lockdown' made from a riff that had been sitting unused for a year or two. After doing the song, I got the itch to do another fully instrumental album, and began writing. The fantastic Kyle Hughes played drums throughout, and a handful of special guests joined in. The album's been mixed and musically ready for release since June 2023, I've just been sooooo busy with Whom Gods Destroy and other bands I was working with that I couldn't move forward with the business preparations, music videos, transcribing the album, and so much more. I was deeply involved in doing all of this with other bands I was part of, and now that their albums are released, I'm working diligently on release preparations for the solo album. I'm pretty excited about getting the prep work done and releasing the first single as soon as possible...!


Posted some videos while working on the album....

youtu.be/VHamZ6hLvYc

youtu.be/zq4ER1gyUNM

youtu.be/xOnr0wPvZ-M


STANDISH: Can you tell us how the band "WHOM GODS DESTROY" formed?


Sons Of Apollo started a European tour in early 2020 and then the pandemic hit. We cut the tour short, and were then home indefinitely. Derek Sherinian (SOA's keyboardist) and I began writing new music, and when realizing SOA wouldn't continue, the new Whom Gods Destroy band emerged with Dino Jelusick on vocals. Soon after, Yas Nomura joined on bass, Bruno Valverde on drums, and we released our debut album 'Insanium' in March 2024. It's progressive rock/metal like SOA was, a bit heavier, more intense.


youtu.be/8Ie77apU0RA - In The Name Of War (music video)


STANDISH: For 11 years now, you've had your own hot sauce business, "Bumblefoots Hot Sauce", can you tell us more?


Ahhhh yes! Been a fan of spicy food since an early age, people would get me hot sauces as gifts, I built up quite a collection! The time came where I wanted to start making my own. Iin 2012 the hot sauce company CaJohn's took me under their wing, and in 2013 launched Bumblefoot's Hot Sauces. I now have distro around the world, and love the hot sauce world, met so many wonderful people! Hot sauce is my other passion :)


STANDISH: We all get stressed sometimes. What are a few ways you enjoy relieving stress?


I'm a big fan of Stoic philosophy. It's been the best weapon for battling stress. I start each day reading about science and philosophy – it starts every day in the right direction. From there, hit the gym. Then all day being creative in the studio, that's where I feel the least stress. Then home, nice dinner, playing with Simon (my cat!), watching movies while taking care of more business and getting things done with Simon curled up on my lap, getting 8 hours of sleep each night, that all relieves stress. The main cause of stress is ourselves, our reactions to things. Work on your reactions, and you'll relieve stress. If you're too beaten down by problematic people, either find a way to deal with them or get them out of your life.

STANDISH: Outside of the music industry, what were your dreams as a child?


I started with music very young, just turning 6 years old, there wasn't much else before music. Since childhood, I've had a fascination and love of astronomy, cosmology, astrophysics – continually amazed by the vastness of existence, big & small... if not music it may have been something related to all of that.


STANDISH: What are a few of your biggest inspirations to continue everything you do today?


Inspiration is always around us, waiting for us to recognize it. Could be a street sign you pass on the road, an event in your life, something someone says, the style and mood another song puts you in, a new piece of musical equipment, building on ideas from someone you collaborate with, anything. For me it's mostly living life, the things that happen that make me want to share the experience, tell the story in a musical language... for as long as I have something to share, it'll continue ;)


STANDISH: Do you have any memories with fans that stick out from the rest?


Decades of them! One that always comes to mind... was about to play a big outdoor show in Rio, and the crew's bus broke down traveling there. The delay in getting the crew to the venue held up starting their work for two hours, and the promoter had to delay the time the public would be let in from 6pm to 6:30. Shortly before they opened doors, a huge storm hit. So big that sheets of metal from the roof were torn off and flying through the air, soon everything on stage collapsed, all the big metal framing for lights and sound system all came crashing down. Had the bus not broken down, and the setup delayed, and the doors delayed, everything would have fallen onto the audience. If there is 'divine intervention', that was it. The band never made it to the venue, we were still at the hotel. Soon hundreds of fans were outside the hotel, sitting on the steps, heartbroken about the show not happening. I went out there and spent hours with them, playing acoustic guitar and singing together.


STANDISH: You've put out many albums. Which one was your favorite and least favorite to work on? Why?


My favorite (so far) is 'Little Brother Is Watching'. When the album was nearly finished, I did a listening party at a venue in NYC with 100 people invited – after we'd we listen to each song, I recorded the crowd singing, chanting, foot stomping, and added it all into the recordings. There's a video showing some of it at youtu.be/m4G7IEglJJ0 :)


STANDISH: Have you ever had any time you've wanted to quit doing what you're doing? What gave you the drive to continue?


What I've realized is it's about making changes. Minimize exposure to draining people, or cut them out completely. Do more of what you love to do musically, less of the things that squash your spirit. The longer you stay in the wrong situation, the more it destroys you. Do the things that makes you feel lifted. For me it's producing, teaching, playing fundraising shows, things that help others.


STANDISH: What gave you the want to pick up and learn guitar?


I heard the newly-released KISS Alive! album when I was five years old, and immediately knew I wanted to do what they were doing. It didn't need to be guitar, it could be songwriting, playing any instrument, singing, engineering/producing, I just loved the idea of being part of the team that made music happen. I started a band and writing songs, making demos and playing live starting age 6, and never looked back...


STANDISH: How does it feel knowing you've inspired so many others to pursue music?


It's what keeps me going :) A lot of musicians go through burnout – it's the messages from people letting you know how your music helped them, that's what makes it all worthwhile. :)


STANDISH: What is one thing you would want aspiring musicians to know about while they also pursue their dreams?


There are sooooooo many things. Music is so much more than playing an instrument. Explore every task that leads to music hitting people's ears. Be diverse, multi-faceted, you'll find more than one aspect of the music world that you're passionate about. And when you develop different skills, share them with others. Prepare for your future, invest in a retirement account early, you'll be glad you did in your later years. Being 'on time' means be *early. Being 'prepared' means be *over-prepared. There are a lot of moving parts to any music machine, so many things can and do go wrong – train your mind to calmly go with the flow. Be open-minded to everyone's ideas. Stop and think before you react and speak. Try to have good experiences over all. And use a metronome.


STANDISH: What country do you dream of performing in?


When SOA had to abruptly end our European tour in early 2020 due to the pandemic, our next show would have been in Ukraine. I always wished we could have stayed for one more show, and played that show. Hopefully some day...


STANDISH: What are your social links?


@bumblefoot for FB, IG, YT, X & Threads

@BumblefootOfficial for TikTok

Bandcamp – bumblefoot.bandcamp.com

Spotify – open.spotify.com/artist/1KGFAcP7ovMYuoQuloDhOj

Website –

bumblefoot.com


For BUMBLEFOOT's HOT SAUCE, please visit links at beacons.ai/BumblefootsHotSauce (there's FB/IG filters too!)


For WHOM GODS DESTROY, it's @WGDestroy for IG, FB, YT, TikTok, X & Threads


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Standish@Standish913.com 

EXCLUSIVE INTERVIEW: Celebrity Chef "Declan Horgan" Talks Hell’s Kitchen, Guy's Grocery Games, His Irish Roots, Upcoming Projects & More...

Standish913.com has been blessed to do an interview with...

"DECLAN HORGAN"! 


Let's get into some exclusive questions...

STANDISH - Tell the readers about growing up in Ireland...


DECLAN - I started in an all Irish school so it was a training camp to be come a warrior. Lunch time was hardcore battle royals lol. I lived at the foothills of the Dublin Mountains so lived in the forests doing what ever we wanted and most of the time it was mischief. It was a case of hiking at first then mountain biking and some times we would make proper bivouacs to hangout in.



STANDISH - Why is Irish butter better than regular?


DECLAN - Irish butter is now on the throne of best butter according to New York Time! It's because of the milk and the fat content of Irish milk from the lush green grass that Irish cows graze on. KerryGold is the bomb salted obviously but the unsalted one is banging as well for pastry and baking.



STANDISH - Can you tell us what 'fancy mustard' is?


DECLAN - For me a fancy mustard is a small batch artisanal mustard that has a depth and texture to it with a proper mustard heat like any of the “Lakeshore” mustards or another one top on my list is Irish “Dalkey Mustard!” they are fancy mustards.



STANDISH - What competition was more difficult for you? Guy's Grocery Games or Hell's Kitchen?


DECLAN - Oh Hell’s Kitchen by far because the length of time plus the amount of contestants to BATTLE against (But really most were just cannon fodder for screen time!"



STANDISH - Who was more intimidating to you... Guy or Gordon?


DECLAN - Neither of them were intimidating for me as I have come up through Michelin Starred kitchens In Ireland and Paris France , plus have you seen how big I am and least we not forget I am Irish. 



STANDISH - Tell me the thoughts you had in your head when you served Michelle Bernstein her most famous dish in Hell's Kitchen?


DECLAN - Give me the win, give me the win ! give me high points . It was awesome to hear here talking about the similarities but mine was better!



STANDISH - What was your dream as a child, was it to be a chef?


DECLAN - Nah it was to train attack dogs in the military like Mutt and Junkyard from Gi-Joe which was my jam growing up butt Star Wars was my unicorn. 



STANDISH - What's a famous ingredient used for Irish cooking, and what dish would you make with it?


DECLAN - Ballymaloe relish (Irish Ketchup) I would make my famous Steak sandwich which consists of a roasted onion ciabatta toasted, marinated skirt steak cooked med rare medium rare, sautéed onions and mushrooms , ballymaloe relish, French's mustard or my fancy mustard choices and some beautiful crispy arugula 



STANDISH - What is your favorite risotto?


DECLAN - My favorite risotto is a either a saffron risotto with langoustines and langoustine sauce , or a wild mushroom and truffle risotto. 



STANDISH - Worst injury in the kitchen?


DECLAN - Sliced my palm through a gravity slice like sliced ham or removing the tip “Just the tip of my index finger with one of my Kikuichi Japanese Chef knives I am an ambassador for. It sliced right through it and didn't even feel it they are so sharp. But dried it off and cleaned it stuck it back on with super glue and back to business. It looked dead for weeks before it eventually came back to life. 



STANDISH - Tell me the ups and downs you felt with placing third in your season…


DECLAN - It was heart breaking but I wouldn't change a thing as I am the most well known contestant to Gordon or Chef Christina , also it wasn't my time probably.



STANDISH - Tell the readers about your viral phrase!


DECLAN - LET'S HEAR IT! “YOU CAN EITHER LEAD L, FOLLOW OR FUCK OFF!’ I just thought it was the most appropriate thing to say to Mark at that time. 



STANDISH - What's a challenge you faced while being in Hell's Kitchen?


DECLAN - Sore feet or missing a chance to have a Guinness.



STANDISH - Who is your inspiration?


DECLAN - I take inspiration from alot of places but I also look at what my family members have achieved in their lifetime. My father and my mother and also my younger sister who I am delighted to say is safe and healthy now.



STANDISH - Who are three people you'd like to cook for, dead or alive?


DECLAN - Anthony Bourdain and get wrecked with him, Elvis would also be cool , and also Jim Morrison from the DOORs or Darth Vader. 



STANDISH - Anything else you'd like to include?


DECLAN - Watch out for more shows and also some of the brands that I will be launching in the new year. 



STANDISH - What are your socials?


@chefdeclanhorgan for insta / tik tok / @DeclanHorgan3024 on Youtube. 


----


Thanks so much for your time!


If you'd like an exclusive interview with Standish913, please email:

Standish@Standish913.com 

EXCLUSIVE INTERVIEW: Actor "Austin Zajur" From "Clerks III" Talks Upcoming Projects, Family, A Message To His Supporters & Much More...

Standish913.com has been blessed to do an exclusive interview with...

"AUSTIN ZAJUR"!

Let's get into some exclusive questions...


STANDISH: You played "Blockchain Coltrane" in Kevin Smith's "Clerks 3" film, how did you land this role?


AUSTIN: In 2020, Kevin appeared on a TBS show called Celebrity Show-Off, where different celebrities would compete each week to produce the most compelling content from their homes. The longer you stayed in the competition, the more money you could raise for charity. For this, Kevin wrote a sitcom-style show called Son in Lockdown, about being forced into living with his daughter's new boyfriend, whom he ended up hating. The only thing that seemed fictional was the sitcom format itself, but everything else was based on real life. I think it was kind of Kevin's way of testing me to see if I was good enough for his daughter, and also to gauge my acting abilities. But every week, I made sure to bring my A-game so we'd have to keep making more episodes, and eventually, he'd think I was worthy of his daughter. After about 10 weeks of acting together as the leads in his homemade sitcom, he realized I could actually act. Honestly, it felt like some kind of two-month-long audition process. But I think that during what felt like a crazy two-month audition, he actually saw what I was capable of as an actor.



STANDISH: How does it feel to be in such a cult classic like "Clerks" & would you say that it opened doors for your future?


AUSTIN: I was so humbled and honored. Yes, I believe on that film, Kevin low-key gave me his blessing to one day marry his daughter. Also, I think playing a character who's silent in like an entire movie made the director want to give me a speaking role in his next flick, 'The 4:30 Movie'.



STANDISH: What was the atmosphere like being on set at "Clerks 3"?


AUSTIN: It was so much fun and super freeing. I literally just tried to figure out how I could annoy Trevor Fehrman more and more each day on set.



STANDISH: Curious, how did you first meet Kevin Smith?


AUSTIN: The first time I'd say I properly met Kevin was at a restaurant in NYC. It was just Kevin, Harley, and me eating dinner. I had met Harley's grandparents and mother multiple times before, but never her dad. Instead of Kevin grilling me throughout our meal, he pretty much didn't even make eye contact with me and just talked to Harley the whole time, which somehow was worse. I felt like I was third-wheeling on some father-daughter bonding moment. But after dessert was ordered, I said I was going to go to the bathroom real quick, but secretly went to pay for the expensive meal instead. (A trick I actually learned from Charlie Day, who took the entire cast out to dinner in Atlanta when we filmed Fist Fight.) So, then I went back to the table, and Harley went to the bathroom and took forever while I was stuck in awkward silence with Kevin. Finally, Kevin broke the silence by asking me where the waitress was so he could get the check. After a very long, nervous pause, I told him that I had paid for the meal. He then looked up from his iPhone at me in shock for what felt like an eternity and said, "I'm not gonna flip the table. Thank you." I said, "You're welcome," and then he left to go smoke outside while I just sat there alone, waiting for Harley to come back from the restroom. All in all, I wish I had never paid for that meal.



STANDISH: You play "Neil" in "Fist Fight", can you tell us more?


AUSTIN: Yes, 'Fist Fight' was actually my first big studio movie. So, Neil was like a more modern-day take on the high school class clown that loves getting attention and laughs through pranking his teachers. I had so much fun doing that one! It was like every day I would get to go to this awesome version of high school that I loved, where all the teachers were comedic geniuses like Richie Keen, Charlie Day, and Jillian Bell. I'm forever grateful to the director Richie Keen and all the amazing producers on that film like John Rickard, Dan Cohen, Shawn Levy, and Max Greenfield. It's a very rare and beautiful thing when incredible filmmakers take a chance on someone who doesn't really have the resume to back up their talents and abilities yet.



STANDISH: Out of all of your credits, which has been your favorite?


AUSTIN: I’d have to say “Student Body” because that movie is the reason Harley Quinn Smith and I fell in love.

Second, I’d say Scary Stories To Tell In The Dark. But I mean, I am definitely the most proud of my performance in my newest project ‘The 4:30 Movie’!



STANDISH: What can we look forward to in the future from you?


AUSTIN: Well, hopefully I get the opportunity to work some more as an actor. It’s like one of the craziest most unpredictable jobs in the world. I’d like to dabble in the filmmaking side of projects down the line.



STANDISH: Where do you see yourself in 5 years from now?


AUSTIN: On the couch, using the Olympic Bronze medal that I won in 2028 as a cat toy for my four cats. OR... I see myself acting in projects of all genres some of which I wrote, directed, or produced. I’d love to entertain people through stories that inspire and get to create opportunities for the many talented individuals that often don’t get a chance to showcase their abilities in this business. I really hope AI hasn’t replaced too many jobs or industries 5 years from now...

In this busy industry, what's a relaxing day to Austin look like?

Eating some good food, then hanging out by a pool or beach. Or maybe playing the drums or djing.



STANDISH: If you could play one role, any role today, what would it be?


AUSTIN: I would love to play Sam Bankman-Fried in a movie or bio-pic. The whole story of Sam's rise and fall is so, so, so insanely insane, and I think it would be fascinating to dive deep into that multi-faceted, devious brain and come to some conclusions as to maybe why he made the choices that he did.



STANDISH: Who are some of your mentors?


AUSTIN: My father Michel Zajur, Kevin Smith, and Charlie Day.



STANDISH: During COVID, we all faced struggles, what was one of your main struggles?


AUSTIN: It turned me into more of an introvert and a ton of social anxiety that I still sometimes struggle with at times. Also... having to live with my girlfriend’s parents and grandparents for six months.



STANDISH: What advice would you give to another upcoming creative like yourself?


AUSTIN: 1. If you fall in love with the small opportunities you get, then the bigger ones are gonna be attracted to

you.

2. Try to write down ten things that you’re grateful for everyday.

3. Intend to EXPECT the best in every thing and then learn to ACCEPT whatever outcomes you’re currently facing.

4. Just keep going, keep doing you and try not to care what other people think when it comes to your dreams and goals.



STANDISH: Where can fans find your work?


https://imdb.me/austinzajur



STANDISH: Anything you'd like to include?


AUSTIN: It’s wild to me that anyone besides like my mom would care enough to even be reading this right now. So, if you are... seriously thank you so much for taking the time to do so and I hope you have the best most amazing day or night depending on when you read this.



STANDISH: What are your social links?


https://www.youtube.com/@AustinZajurLife


https://www.instagram.com/austinzajur


https://www.tiktok.com/@austinzajurlife


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Thanks so much for your time!


If you'd like an exclusive interview with Standish913 please email:

Standish@Standish913.com 


EXCLUSIVE INTERVIEW: Anchorman's Own "David Koechner" Talks His Many Roles, Getting Sober, His Biggest Trigger And Much More...

Standish913.com has been blessed to do an exclusive interview with...
"DAVID KOECHNER"!


Let's get into some exclusive questions...

STANDISH: Do you remember a time when sketches were hard to film because it was so funny, which ones?

DAVID: No, because you wrote it and you wrote it because it made you laugh. Then you say it out loud and you hope you get laughs from the other writers. Then you perform it and you hope you get the audience to laugh. Once you put it up in front of a live audience you have rehearsed it now 10 times and by then nothing should be a surprise.


STANDISH: What's the most takes you've done for a scene?

DAVID: I have never worked with a director that has an inordinate number of takes, so depending on the projects I would say 3-5 takes.


STANDISH: "Snakes on a Plane" was a great movie, what was it like working with Samuel L. Jackson?

DAVID: Thrilling and intimidating, although he is a very nice man and my intimidation was unwarranted.


STANDISH: How'd you land the role "Champ Kind" in "Anchorman"? What was the atmosphere like on set with Will Ferrell?

DAVID: I auditioned for the role and the producers thought I was the best for the role. This was before Will and Adam had the power to suggest me for the role. Will is one of the kindest humans you’ll meet, he’s a straight professional, a master. It’s always fun and delightful to work with Will.


STANDISH: What advice would you tell a younger David?

DAVID: Write more.


STANDISH: I'm from the 913, you're from the 816, what do you love about home?

DAVID: The fact that I grew up in such a small town propelled me to seek something larger than what that town had to offer.


STANDISH: I'm on my sober journey and feel very inspired after hearing yours. Can you give me a piece of advice to remember so I don't want to relapse

DAVID: Go to meetings everyday, get a sponsor, read the book and then when you’re done reading the book, read the book again.


STANDISH: What is your biggest trigger?

DAVID: When someone is rude and/or arrogant


STANDISH: What was the ultimate decision in wanting to get sober?

DAVID: My kids.


STANDISH: How do you juggle so much business with such a big family?

DAVID: You strike a work-life balance and make sure your family is always the priority.


STANDISH: Pretty rare you had 2 movies drop on the same day... "Talladega Nights: The Ballad of Ricky Bobby" & "Barnyard", which one did you personally watch first?

DAVID: There was a premiere for Talladega Nights, there was not for Barnyard. So Talladega Nights.


STANDISH: What would you say you're most known for? Was there a time someone asked you about previous work and you had no clue what they were talking about?

DAVID: I am most known for Anchorman and The Office. Yes, one time at the comic con someone asked me to sign a Walking Dead poster and I wasn’t sure why, later I looked it up and John Carroll Lynch was in it… There’s a slight resemblance


STANDISH: Steve Carell, Will Ferrell, Neil Flynn, and Andy Richter are all in a burning building, you can only save 2 of them... Tell the readers who! LOL

DAVID: I would call the fire department.


STANDISH: Do you prefer voice acting or screen acting more?

DAVID: Screen acting.


STANDISH: Do you have a favorite voice acting role you've done?

DAVID: F is For Family, Bob Pogo


STANDISH: Does Bill Lewis (The Goldbergs) or Todd Packer (The Office) ever come out in David Koechner's real life?

DAVID: No, I am nothing like those characters.


STANDISH: What does a day off for you look like? Do you even have days off.

DAVID: Spending time with my family and catching up with friends.


STANDISH: Do you ever wish you could walk down the street and not be recognized?

DAVID: I don’t think about that, wouldn’t it be worse if it didn’t happen?


STANDISH: Tell me about "Half Baked: Totally High", what was it like being on such a hazy set?

DAVID: People weren’t actually smoking on set, we were all professional and we were doing a job. But it was a fun shoot.


STANDISH: With so many amazing credits, is there anything you'd like to talk about specifically?

DAVID: Everyone needs to check out Cheap Thrills, it is a fantastic movie that doesn’t get enough attention. I don’t think you should watch it if you’re under 16.


STANDISH: Who would you go to dinner with, dead or alive, pick 3...

DAVID: Jesus, The Buddha and Mohammed and I would say “wrestle”.


STANDISH: What does David have up his sleeve for the future?

DAVID: A rabbit.


STANDISH: There is no absolute way I could ask you everything I wanted to... Would you join us again next year? We are planning big things and would love to have you again on a live interview!

DAVID: You can reach out to my assistant and see if we have time.

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Thanks so much for your time!!!

If you'd like an exclusive interview with Standish913,  please email Standish or Hailey At:


EXCLUSIVE TEASER: Tara Ciannella From Hell's Kitchen & Chopped...

STANDISH913.COM EXCLUSIVE TEASER:

Tara Ciannella @cheftaraciannella From Hell's Kitchen SEASON 21 + SEASON 35 Chopped Finalist!

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EXCLUSIVE INTERVIEW COMING SOON! 🚀

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Check Out Our Other Exclusive Interviews Here:

https://www.standish913.com/p/trending-exclusive-interviews.html?m=1

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Check Out Our Other Vault Collections Here:

https://www.standish913.com/p/exclusive-vault-collections.html?m=1


📌 ONLY AT THE PLACE TO BE!

HAPPY THANKSGIVING FROM STANDISH913.COM

Happy Thanksgiving From Standish913.com!

EXCLUSIVE INTERVIEW: "Josh & Erica" From "Top Chef Canada" & "Chopped" Talk Power Couple, Upcoming Projects & Injuries In The Kitchen...

Standish913.com has been blessed to do an exclusive interview DUO with...
"JOSH & ERICA"!!!
Let's get into some exclusive questions together...

STANDISH: What’s been the biggest impact on your lives?

Having a baby… this has changed us in so many ways. For the better. We have gotten to know a different version of ourselves, someone we can say we admire now. Everything we do is for our little girl. She has taught us a strength we didn’t know we had in us. It has also challenged us and our partnership. It teaches you different things about your partner you didn’t know existed. Lots of communication. But seeing someone you love, love your child and become a parent.. it’s honestly the best feeling. She has had a huge impact on everything we do daily. Think about steps first.. is this something we want our daughter to do.. will she be proud of this when she’s older.. does this benefit her. Every single step.. with her in mind.


STANDISH: What is your least favorite meal you’ve cooked for each other?

Josh - Spaghetti squash 😂 damn spaghetti squash. She tries to get me to like it.. I never will.

Erica - 😂 I’m laughing about this one. When Josh and I started dating.. there were two dishes he learned how to make and was very excited to make me. One was quail.. I didn’t know what this was other than a small bird.. it completely grossed me out. (I’ve come to love quail) the other was penne pasta with egg whites.. that was it.. 1. I hate egg whites.. 2… it was so dry. Love him for trying and I ate the whole thing.. we laugh about it now but ouch. (We were 17.. and just learning how to cook 😂😂).


STANDISH: How do you curate your menu?

We sit and talk.. sometimes for hours. We travel for inspiration.. go to different markets, see what’s available.. and we eat.. A LOT.


STANDISH: Josh what is your signature dish?

I hate this question… it’s a very broad question. If I had to choose one, it’s liver and onions. But not the way you think.

Pastrami crusted calves liver, onion soubis, pickled onions, pickled mustard seeds.

(Not your grandmas liver and onions).


STANDISH: Erica what is your favorite ingredient to cook with? Has that changed recently?

🤦🏻‍♀️ I get this question so much.. and anyone that knows me knows I cook with the whole pantry. It’s hard for me to narrow down.

I’ll give my top 5:
1. Lemon
2. Truffle.. don’t know if I can swear but josh says fucking truffle
3. Honey
4. Pomegranate
5. Fennel
- every spice you can think of.
STANDISH: When you guys aren’t in the mood to cook what do you order?

For Josh. Taco Bell. For Erica, dumplings.


STANDISH: Where in Canada has been your guys’ favorite place to live? Why?

We love Niagara. The markets, the farms, the wine.. the beauty, the people. It’s a magical place to live.


STANDISH: Erica which show was harder Chopped Canada or Top Chef Canada? Why?

Easy question, top chef Canada by far. You are up against some of the best chefs in the country. 11 chefs you don’t know.. for 6 weeks. You are exhausted.. stressed.. and always have to pee. Chopper was alot easier. One day. Think on your feet.. do what comes naturally. When you have a silly ingredient (like skittles) what are you supposed to do.. you can’t take it too seriously. Top Chef, different ball game



STANDISH: Erica what is your signature dish?

I never really thought of having a signature dish, but since the show it has become very popular. A play off of a Moroccan street food called Pastillia. I did a seared squab breast with a squab Pastillia (pastry filled with confit squab, cinnamon, raisins, almonds and caramelized onions) with a cauliflower purée, foie gras foam and sherry corriander jus. This was my dish in the finale that I was told was a three michelin star dish. It’s been requested a lot in our private events.


STANDISH: What’s the biggest challenge you’ve experienced in the kitchen as a couple?

We both have great palates. And great ideas. Sometimes we butt heads.. and have difference of opinion. We try to always separate church and state, but not always that easy. - it usually results in a couple extra courses for our guests 😂.


STANDISH: Josh what’s been a factor in helping you daily?

Daily motivation for me - my daughter. Just continuing to do the best I can each and every day for her.


STANDISH: Have either one of you ever wanted to leave the cooking industry?

We’re chefs.. who doesn’t want to leave the industry at some point. It’s a love hate relationship. But there is nothing that we would hate more than not doing what we do. Our love and passion for this industry over powers it all. We get tired and burnt out.. and there was definitely a point of wanting the throw in the towel.. but then we opened our business and started the grind for ourselves and not someone else. Makes it all worth it.


STANDISH: I’m visually impaired & I was curious if you thought cannabis would provide some relief for the pain I feel in my face?

Josh - firm believer. Yes. Cannabis is a natural way of getting not only physical pain relief, but mental pain relief. It’s a natural way of healing with out having to use chemicals and the side effects you would get from pharmaceuticals.


STANDISH: What was it like representing Canada in the world tapas competition in Valladolid Spain 2022/2023?

CRAZY! When I (Erica) got chosen to represent Canada in 2022, it was an insanely proud moment. To be chosen out of all the chefs in Canada.. amongst 16 other countries was a proud moment. I wore our flag with so much pride… and then the next year to convince josh to run.. and for him to get chosen as well… our hearts were so full. It’s a moment in life to say you represented your country.. just pure pride.


STANDISH: What is your favorite cannabis strain to cook with?

Josh - Girl Scout cookies. Reason being it’s high in caryophyllene which is a terpene that smells and tastes like pepper, cloves and spices. We cook a lot with those flavours.


STANDISH: How did you both learn to present a dish into such a beautiful masterpiece?

Your food tells a story. The plate is your canvas. Honestly plating is just do what comes naturally. How do you feel about the dish you are presenting. It can’t be over thought. just let the wrist and your hand do the talking and move.

We try to do justice to the food and how it’s presented to show respect to the farmers that grew the food. Not over thinking things but showing respect to the product knowing how it got to the plate. Letting the food shine and speak for itself.
STANDISH: Erica how much time did baby girl spend in the kitchen with you during maternity leave?

.. well.. I didn’t get maternity leave. Because of COVID.. all my hours I had saved for maternity leave got taken from me because of the closures in our work. It was extremely unfair but this is life. So we needed to adjust and figure our shit out. That’s how Karbs Catering was born. Baby girl was in the kitchen with me up until the day before I went into labor.. I took two weeks to recuperate and did the admin work while Josh went to events.. and then it was back at it for me with her strapped to my chest 😂.. I even brought her to some video shoots and took quick breaks to breast feed.. safe to say now. She loves to cook.


STANDISH: Describe what it was like opening that basket in chopped for the first time…

Nerve wracking. We’ve seen the show, they can give you crazy ingredients. It was a fight or flight moment.


STANDISH: Erica what’s it like being a judge opposed to being a competitor within a show?

Two different ball games. One I get to eat, the other I’m sweating my ass off 😂. It’s always fun to be a judge and see what other chefs can do. But I also like being a competitor and pushing myself to see what I can do.


STANDISH: Josh can you tell me about growing up with a single mom...

Growing up with a single mom was inspiring. Watching a woman raise two boys on her own, working three jobs, and never complaining about it. This taught me to be the hard working man I am today. I owe my mom a lot.


STANDISH: Josh if you could cook for anybody dead or alive who would it be? Pick three…

1. Charlie Trotter. My favourite chef of all time R.I.P

2. My grandfather. He passed when I was 13. I would love to cook a meal for him now. He grew his own vegetables in his garden, and I would love for him to taste what I would be able to do with his vegetables. I think I would make him proud.

3. Anthony Hopkins. Hannibal Lecter himself.. my signature dish is liver and onions. Just pour him a nice Chianti.


STANDISH: Can you explain the importance in using fresh ingredients when cooking? Where do you prefer to get your ingredients?

Fresh is always best. We got to the market daily, there is always something different, from different farms, different suppliers. We get our inspiration from the ingredients we use. Showcasing the farmers.. we wouldn’t be who we are as chefs without them. There is a story behind everything that is grown. We cook very locally and very in season. It’s extremely important to know where your products are coming from, from vegetables to dairy to meat.. there is someone behind that product working tirelessly to get you the freshest ingredients. This needs to be showcased. You can taste the difference.


STANDISH: Josh what was it like growing up in Toronto? Do you have a favourite memory you’d like to share?

I loved growing up in Toronto, there’s so many diverse places to eat. From a very young age I was introduced to flavours from Europe to the Caribbean, Africa, the Middle East etc.. without leaving the city. It widened my palette and I was never afraid to try new things.

I remember when I used to go skating with my dad and my brother when I was a kid at Harry Gairey Rink at Bathurst and Dundas, we would get hot chocolate after wards.. and driving home I would look out my window at the city and always feel inspired by the energy that it gives off. Something about Toronto is electric.


STANDISH: What is the first thing you taught your daughter or will teach her, about cooking?

We taught her to love food! We were adamant on her eating over 100 foods before she turned one. Getting ahead of the allergies LOL, and just having her familiar with other flavours that were a little more out there.. like curry and Moroccan food.

We are also always teaching her about mise en place.. doesn’t work well with a three year old but she’s getting there.


STANDISH: Describe the benefits of being such a power couple.

We can rely on each other. We have one brain. If we have two events in one night, each one of us can be at the events and we don’t have to worry about anything.. two people. One mind. We work in sync. It’s really beneficial in running a business to have someone who thinks exactly like you. Especially raising a child.. because sometimes things happen: they get sick. We don’t have the luxury of calling in sick. So if one of us it at an event.. we know its going to run smoothly.


STANDISH: With Christmas coming up what are some holiday treats you will be serving?

Erica - cookies. Cookies are my thing for Christmas. At least 20 different kinds every year.

Josh - I get fat off Erica’s cookies…


STANDISH: Where do you want to go traveling?

The whole world. Travelling is so important to us, especially as chefs. We have already been to many different countries.. and we won’t stop. It’s how we learn. We go off the beaten path and learn from the locals. We eventually plan to see every country in any way we can.


STANDISH: Josh what happened with the ice cream machine?

I lost my fingers. Right hand. My dominant hand. Index and middle finger.

Someone was cleaning the icecream machine and forgot to close the latch. Water got onto the floor. I slipped, when I went to catch myself, the machine caught me first. Fingers went right into the machine..
STANDISH: Josh can you tell me about some of the mental challenges you faced with that accident?

Not easy man. Everything that I learned before the accident was gone. Had to be scraped. New way of thinking, had to completely retrain who I was as a chef, mentally and physically. I honestly thought I would never cook again. Wrapping your head around that thought when trying to recover really messes with your mind. I had to mentally get back in the game before I could physically get back in it. But in life, you have two choices.. you either stay down or get back up and fight another day.


STANDISH: Is there something you guys wanted to share with the readers we may not know?

We may seem serious, but I promise we are super fun chill people. Josh has an insane amount of dad jokes he’s waiting to get off his chest if anyone is interested 😂.

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Thanks so much for your time!!!

If you'd like an exclusive interview, please email:


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