Taste of Success: Intentional Living from Kwame Onwuachi

[00:00] I'm no designer, but I know my brand inside and out, and I know a generic-looking website when I see one. [00:05] Wix Harmony has blown me away. [00:08] It's a website builder that lets me switch back and forth between using AI and hands-on editing tools, so I can create a website exactly the way I pictured it. [00:17] I even get a personal AI agent that's an expert in web design and helps me out. [00:21] Try it out for free at Wix.com slash Harmony. [00:25] That's Wix.com slash Harmony. [00:43] Get a domain, website, hosting, even security and privacy protection in one place. Plus, get a free domain for your first year with any Wix annual plan. Get started at wix.com/domains. Ladies and gentlemen, welcome to another exciting episode of Make Unplugged. And today, I'm sitting down with someone who I've been a fan of since like 2015 when I saw him grace my TV watching Top Chef. He is a revolutionary culinary artist. [01:13] An award-winning author, [01:14] and a visionary restauranteur who is boldly redefining the landscape of modern American cuisine. He's a James Beard Award winner and a cultural force who continuously pushes boundaries so that people like me can enjoy and learn about food. Please join me in welcoming the amazing The Chef.

[01:36] Why me? [01:38] You're listening to Mick Unplugged, hosted by the one and only Mick Hunt. This is where purpose meets power and stories spark transformation. Mick takes you beyond the motivation and into meaning, helping you discover your because and becoming unstoppable. I'm Rudy Rush, and trust me, you're in the right place. Let's get unplugged. [02:02] Comment, how are you doing today, brother? What's up? What's up? What's up? I'm good, man. Can't complain. [02:07] I'm honored to have you on. Like I said, [02:10] I was a huge fan of you the first time I ever saw you. [02:13] you push my palate too, man. Like it was one of those things where, you know, growing up in the South, [02:20] You eat what you eat and you get used to it. And I saw you and for the first time, man, I was I was throwing in new dishes. [02:26] in the kitchen, new cuisine in the kitchen. I love that. I love that. I love that. I love how food can do that for people. [02:32] Absolutely. So Kwame, the first question I usually ask my guests is what's your because? And I define your because. [02:40] as that thing that's deeper than your why. It's like your true purpose. [02:44] And it probably changes from time to time. So if I were to ask you today, [02:48] In 2026, [02:49] What's your because, brother? What's your purpose today? [02:52] Oh man, I mean, [02:54] my because... [02:57] would [02:58] honestly be the gift of life you know we're given this gift [03:02] that we get to get up every day, we get to experience joy, we get to experience sadness, fear, excitement.

[03:08] um love [03:10] Um, [03:12] the gift of life. You know, I'm fortunate enough to be presented with a lot of opportunities, and that's not really missed on me. [03:19] So, [03:20] The fact that I'm able to do that, the fact that I'm able to get so many things done, [03:25] Um, [03:26] is my because and [03:30] you know, then, you know, start to think of like, okay, that's the root of it. Then, you know, what are you doing with that? What's your why? [03:36] And I think my why is to leave this place better than I found it. [03:39] you know, to kind of continue to put, [03:42] my culture, [03:43] at the forefront of everything that I do. [03:45] to use my soapbox to [03:48] amplify, [03:49] and give a voice to the inaudible. [03:53] And you do an amazing job, man. And I want to hit on something that you said. [03:57] You talked about always getting things done. And if I were to define. [04:01] FAMI now. [04:03] Again, being a huge fan of yours, following you forever and all of your journey. [04:08] Bro, you get things done. [04:09] Right. Like for those that don't know, like Kwame is restaurant here, book there, TV segment, TV shows here, the things you're doing in communities that I know you don't talk about because how humble you are, but the things that you do to give back, bro, like, [04:25] I always wonder how much time does Kwame have in a day? Because I have 24 hours. It seems like you might have much more than that. All the things that you have. [04:33] going on. Talk to us about those things, bro. [04:35] Yeah, I mean, I, yeah, I have a lot going on, but I do have,

[04:40] I do have that me time and I carve out time for it. [04:44] It's really, really important for me. [04:47] for my recharging and resetting. [04:50] that I have that time to myself. [04:54] You know, I play a lot of golf. I work out. Um, [04:58] I watch TV, you know, but that the... [05:04] the times that I am working, they're very concentrated and it's more like, [05:08] I have a team. [05:10] And I would say I'm, [05:12] Sometimes I'm the quarterback and sometimes I'm the coach and sometimes I'm the water boy. [05:16] Sometimes I have to fall back and let my team play the game or let my team run this play. [05:21] Um, [05:22] So I think when you can rely on your team, [05:26] the days and the hours feel multiplied a little bit. [05:31] Mmm. [05:32] I love it, man. Did you always see... [05:36] this vision for yourself, right? Like, you know, going back to elementary, middle school, high school, [05:43] Right. Did you see this version of yourself? [05:46] i did i always felt that i was going to be doing something i didn't i didn't know what it was going to be um [05:52] My mom is a chef. I grew up in the kitchen. I didn't know that that was going to be my [05:56] career path but i always wanted to do something i remember my my dream was to own a mcdonald's you know when i was younger and i went and i worked at mcdonald's and that was my first job um [06:09] so like i i always i i knew that i would be doing something um that would be multifaceted uh that i

[06:17] have the responsibility of many people. [06:21] I just didn't know what it was going to be. [06:23] Amazing, man. Amazing. [06:26] You know, I got to... [06:27] to see a lot of that [06:29] journey that you had [06:32] in your memoir, right? Notes from a young black chef. And one of the things that [06:38] I truly was inspired by that book. [06:41] was that, [06:42] You talk about a lot of things and I see your entrepreneur spirit all throughout that book, too, right? You're talking about the journey. [06:48] You're obviously aspiring chefs, right? [06:52] But I also think there's a big part. [06:55] That's just like... [06:56] All entrepreneurs, no matter what you're doing, you need to hear this story or you need to understand how you don't give up on. [07:04] visions and dreams and how obstacles are going to happen. [07:07] But your mark is really going to be how you respond to those obstacles and what you decide to choose to do. [07:13] Talk to us a little bit about what motivated you to... [07:16] to share your story and inspire others with it. [07:19] Well, you know, I was giving... [07:21] I was doing a couple of these keynote speeches [07:25] where I would tell my story. [07:27] And at one of them, there was a literary agent in the crowd. And she was like, you know, you need to have a book. And I was like, okay, how much is this going to cost? You know, me, me being from New York, thinking everything's a hustle. And she was just like, you don't get paid until I get paid. [07:40] And at that moment, we started working on it. You know, it wasn't really, [07:44] I, I, [07:45] uh like a dream of mine to write a memoir especially at such a young age that'd be a crazy dream

[07:51] Um, [07:52] But, um, [07:53] I, I, [07:55] I thought it was important to tell that story and be vulnerable. I think vulnerability is [08:01] is very human um and not just talk about the good times we'll talk about the bad times and the obstacles and [08:08] You know, that's... [08:09] That's also... [08:12] what displays like true defining moments for people. Like it's not what happens to them. It's, [08:17] It's how they get back up. It's how they respond to it because that's what you're really in control of. [08:22] You know, you could be up one year and down one year. You know, how are you going to really... [08:26] How are you going to respond to that? [08:28] Yeah. And that's what I love taking away from the book, man, because, you know, [08:33] To your point, and you reference it in the book, [08:36] To everybody that we know that's great or that's good, [08:39] Something happened. Multiple things probably happened that they had to overcome to get there. [08:44] Right. But the common thread is they didn't give up. And so, [08:48] Again, I think everyone, regardless of who you are, what you do for a living, like that book needs to be a staple. [08:55] in your life because there's so much that you give in your journey that transpires in [09:01] and inspires to others. [09:03] Yeah, I mean, that's a common thread among successful people. It's not [09:07] how successful they are. [09:09] It's that they didn't give up. [09:11] that's that's it you know and [09:13] a successful person's [09:17] most exciting project is the next project. [09:20] you know, a true entrepreneur. So,

[09:23] So yeah, I'm glad you said that because I think that that book, [09:27] The name Chef can be swapped out for any career path. [09:31] and the narrative will reign true. [09:33] of you know the obstacles and the tribulations and the mental dexterity it takes [09:38] to push through to get to that next level. [09:41] Real talk. I'm always on the move. Always jumping on some airport Wi-Fi or hotel network without thinking twice. Then it hit me how exposed my passwords and banking information really were. And that is when I started using NordVPN. It locks down my data wherever I am, even on public Wi-Fi. It's the fastest VPN out there. No buffering when I'm streaming. And one account covers up to 10 devices. And it's the price of a cup of coffee a month. [10:11] Total no-brainer. [10:13] To get the best discount off your NordVPN plan, go to nordvpn.com/micunplugged. [10:20] Our link will also give you four extra months on the two year plan. [10:25] There's no risk with Nord's 30-day money-back guarantee. The link is in the podcast episode description box. Go check out nordvpn.com slash Nick Unplugged. Yes, sir. Yes, sir. [10:38] So, you know, [10:39] I mean, I know the story of how this began, but I'd love to hear it from you personally. Now I can be selfish. This is a question for me and me only. [10:48] Talk to us about how your career began. [10:52] uh, the culinary side from the catering company, like all the things that got you to where you are today, man.

[10:58] Yeah, I mean, it started, like I said, with my mom, you know, she had a catering company that she operated from the house. [11:05] And, [11:07] we had no choice but to help out to keep the lights on um and that was more of a chore but that chore turned into a passion and that turned into [11:15] a career and a profession. [11:18] But I started working [11:20] with my mom and catering and helping out, you know, set up events or, [11:25] you know, helping prep dishes or pack up. You know, I learned how to drive on a on a catering van. [11:33] I pretty much did every job in the catering business. And then my first job outside of my mom's kitchen was at McDonald's. [11:42] I worked fry, I worked the grill, I worked the screen, I worked the drive-thru, I worked the register. [11:47] I'm pretty much at every position there. [11:50] And, um, [11:51] I went to school after that for business administration, and I ended up dropping out and moving to Louisiana where my mom had moved. [12:01] the baton rouge and then i started working in kitchens as a dishwasher and as a cook as a server [12:08] Um, [12:09] And then I went to the Deepwater Horizon oil spill that happened in the Gulf of Mexico. [12:14] as a chef for the cleanup crew, the oil, the first responders down there. [12:20] And, um, [12:21] That really taught me that I really... [12:24] It showed me that I really enjoyed what I did and I enjoyed the joy on people's faces when they ate a meal.

[12:29] um because i was cooking for a crew of 60 people [12:33] breakfast, lunch and dinner. [12:35] I didn't have any internet, you know, this is before Wi Fi or anything like that. So it was just, [12:40] focusing on cooking and [12:42] and honing my craft and making these people happy that we're [12:46] doing pretty [12:48] tough, grueling jobs. [12:49] Um, [12:50] Then after that, I went back to New York City. I started working as a [12:55] a cater waiter and a waiter at some affluent [12:58] restaurants. [13:00] and found that I wasn't happy, you know, and I needed to chase that happiness, that happiness that I felt when I was on the boat cooking. [13:07] for people. [13:08] So I started my own catering company. [13:10] um and i needed access to capital i didn't have it so [13:14] I got on the subway and started selling candy in order to raise money for my catering business. [13:20] And I started it. [13:22] It went. [13:23] did extremely well. [13:25] And I was able to go to the Culinary Institute of America. [13:28] from the profits from that company. And from there, I got introduced to some of the best restaurants in the world and went on to work at them and then left to then open my own restaurants. [13:44] And the rest, as they say, is history, right? Or history in the making, at least. There we go. History in the making. So, yeah. [13:51] When your mom started out, like, how does your cuisine differ from, [13:57] From your moms? Like what, where do the,

[13:59] the different staples. [14:01] I mean, I would say, you know, [14:05] Mine differs in the sense of my training and like, [14:09] the restaurants that I've worked in, [14:13] the um [14:14] the core flavors are still there most of my restaurants run on like four four pillars of trinidadian jamaican nigerian and creole from louisiana [14:23] So I've taken those flavors and... [14:26] you know, implemented them in different ways based off of like my culinary education. [14:32] But I would say, [14:33] you know, the root of it. My mom taught me how to season food. [14:36] you know, so like, [14:37] The root of it all is definitely her. [14:40] and then matched with like my education and [14:43] and my own [14:46] my own work history. [14:47] I think that and then my own creativity, right? We're all individuals. [14:51] So that that all plays a role, but it's very different. You know, her cooking is, um, [14:56] Her cooking is more traditional. She definitely gets creative when she's, she was a personal chef for a while. So she's able to get real creative there. [15:04] But for the most part, her stuff is very traditional, just done [15:08] the right way. [15:09] And, you know, I think with my cooking rooted in that, that's where I'm able to, um, [15:15] have some liberty and uh you know create things that are kind of new because i have that foundation [15:22] in tradition. [15:24] Absolutely. [15:25] You know, one of the things that I learned from you, [15:29] And this is something I'm sure everybody's going to,

[15:32] resonate with. [15:33] You taught me the spice. [15:36] Doesn't have to be spicy in the sense that like we normally think of like heat. [15:41] And so again, learning that from you, like I cook differently now, man. Like I, not that I didn't understand spice before, but if you were to say, you know, [15:49] Hey, go at spice. [15:52] I would assume you may heat. [15:53] And now I because and I don't like heat. [15:56] But I now understand just... [15:59] I'm not very technical, but I am more technical now than I was. Like, how could you, for the everyday, you know, home chef, not even home chef, the dad, the mom, [16:09] Talk to us about spice versus spicy. [16:22] As a veteran-founded Yellow Ribbon School, they offer post-9/11 GI Bill acceptance. [16:28] dedicated military support and advising services, and credit for your military experience. That's why 30% of their students are military-affiliated, [16:37] and you. [16:38] education that serves those who served. [16:41] This podcast is sponsored by Talkspace. Last year, I went through many different life changes. I needed to take a pause and examine how I was feeling in the inside to better show up for the ones who need me to be my best version of myself. When you're navigating life's changes, Talkspace can help. Talkspace is the number one rated online therapy, bringing you professional support from licensed therapists and psychiatry providers that you can access anytime, anywhere.

[17:11] relationship, becoming a first stepfather, Talkspace made all of those journeys possible. I could speak with my therapist in the office. I could speak with my therapist in the comfort of my home. I was never alone. Talkspace works with most major insurers and most insured members have a $0 copay. No insurance, no problem. Now get $80 off your first month with promo code SPACE80 when you go to Talkspace.com. Match with a licensed therapist today at Talkspace.com. [17:41] . [17:42] Spices are flavor additives to your food, even heat. [17:48] You know, heat has different heat has flavor. [17:51] So you could be using... [17:53] you know, [17:55] Scotch bonnet or a Thai chili or a Serrano chili, they all have different levels of heat, like Scoville units, but they all have different [18:03] flavor profiles. [18:04] And then when you're talking about spices, which are, you know, [18:08] your dried berries and seeds. [18:12] and pods that [18:15] radiate flavor. [18:17] Those are things that she uses like balancing acts with heat. [18:22] So the heat doesn't have to be the driving force. It's like a symphony almost, you know, every instrument. [18:27] Um, [18:29] has a role in creating this beautiful sound. [18:32] um you know if it was just the drums it would it would you know it would sound totally different than when it's like six or seven instruments all together so um it's it's that balancing act that you know i have to have spice in my food that doesn't mean

[18:47] It chillies. [18:48] but it has to be something more than just salt and pepper. [18:52] Yeah. [18:52] So I personally thank you for that, man, because... [18:56] I always just, if somebody wanted something... [19:00] With spices, I went to heat. And I'm like, I'm not eating this dish because I can't do spicy. But I can definitely now do spices because of Chef Kwame. [19:09] Yeah, man. Yeah. Spices are there. They're very, very important in cooking. Very important in cooking. [19:16] Yes, sir. Yes, sir. [19:18] Um, [19:19] You know, you judge food as well. [19:22] What's one thing that we can do at home? [19:26] To just bring a little bit of extra, that little bit of something to, [19:30] To a dish. [19:32] You know, you got to start with the basics, I always say. You know, salt is really, really important. I think people undersalt their food a lot. [19:39] And then they're like, why doesn't this taste good? It's like, well, you didn't really season it to begin with. [19:46] And then cooking things properly, searing things properly, making sure that your meats are patted dry. [19:52] Make sure you're [19:54] padded dry paper towels so that there's not this layer of moisture. [20:00] on the outside you know you're you're [20:02] Your pan is really hot. You're cooking on high heat. So you get a nice... [20:06] you know, crust on the steak or the chicken or the fish or whatever you're making. [20:09] you know, [20:11] playing with the cooking temperatures so you're not cooking [20:14] everything to 165 internal temperature.

[20:18] You know, [20:19] other things they lend themselves [20:22] depending on what [20:23] kind of fish it is or what cut of meat it is like really really [20:27] doing research on when you're cooking and then you know balancing acidity. Acidity brings out a lot of flavor to you know that final [20:35] squeeze of lemon or lime [20:37] That's what makes restaurant quality food different from home food, is that we're really honing in on the basics, letting the food speak for itself. [20:46] But at the end of the day, we're seasoning things pretty well. [20:50] Yeah. [20:51] I love it, brother. I love it. [20:53] You know, I hinted earlier that you do a lot in the community. You do a lot for the culture. [20:59] Talk to us about some of those things. [21:02] I don't even want to call them initiatives because they're not initiatives to me. It's just your way of being Kwame, right? Talk to us about some of the things that you're doing now. [21:10] to help elevate the, [21:11] the culture, and to help elevate community. [21:14] Yeah, you know, it's important to, for me, [21:16] for everything that I do to have a philanthropic arm. [21:18] um [21:21] it's I think it's easy to give back when you're getting so much and um [21:26] You know, like one thing that we do, we have an event called the family reunion that we do in Middleburg, Virginia at the Salamander. [21:33] resort. [21:35] And, you know, we send someone to, [21:38] the CIA on a full ride scholarship. [21:41] that's in need. [21:43] And we pay for their housing on externship. They have mentorship by me throughout the entire time.

[21:49] So that's one way, you know, at the restaurant Tatiana in New York City, we have Tatiana Gives Back, where a percentage of each check goes to. [21:58] the, um, [21:59] the public housing behind Lincoln Center. [22:02] to supply turkey drives. [22:05] give [22:06] demonstrations on better ways to utilize your groceries, [22:13] You know, we've done a lot of beautification and murals. [22:17] you know, in the public housing and upkeep. [22:19] So, you know, those are a couple of examples. But, you know, it's important to always think about that. It doesn't have to be as grand as what I'm saying. [22:27] you know, anything that you can do to give back. [22:30] is important to those that are in need because a lot of us are in need. [22:35] And, you know, I saw that firsthand. [22:38] when I was [22:39] growing up in the Bronx for one, you know, being one of the biggest food deserts and the biggest financially free capital of the world. [22:48] um [22:49] you know, that that's just because not enough people are thinking about them. [22:53] And I want to make sure that [22:56] Like I said earlier, I'm leaving the place better than I found it. [22:59] you know in any little way that I can and hopefully to inspire others to do the same thing. [23:06] Mm. [23:07] Amazing, brother. [23:09] Amazing. And I'd be remiss, you know, cause I know how busy you are and I don't want to keep you forever. I could ask you a thousand questions, but I do. [23:17] want to talk about these restaurants that you have and break some news on one that's opening up right around the corner, right? Like,

[23:24] Couple of days we got one opening up. [23:26] Yep, yep, yep. Maroon in Las Vegas, here in Las Vegas. I'm here now. I'm officially a resident of Las Vegas, which is cool. [23:34] it's a Caribbean steakhouse. I thought about [23:38] What does Vegas like need? [23:42] And they need that. [23:43] you know, there's not anything like that on the strip. And, [23:47] um [23:48] If I'm going to be involved in something, I'm definitely going to put my culture forward. [23:52] And there's going to be like Caribbean Steakhouse. [23:55] Was it going to be Steakhouse Classics with a Caribbean twist? [23:59] and [24:00] yeah i mean it's just going to be a really really fun dining room we have a giant jerk pit in the middle of the room [24:05] The design is... [24:08] is meant to feel a little [24:09] um exclusive you know depending on where your seats are [24:14] And yeah, I mean, I want to just give Vegas something they haven't seen before, because there's so much richness in the culinary landscape of Vegas. [24:22] But, um, [24:23] I think the locals kind of get lost in that. They're always bringing restaurants that are like transplants from other places. [24:30] So I wanted a restaurant that's for Vegas. [24:33] And where is it near on the strip? [24:36] So it's in the Sahara. [24:39] Yeah. Got it. Yeah. [24:41] Got it. So here's what I'm going to do because I have... [24:45] Several of my friends that host and run events that are in Vegas, [24:50] I'm going to make sure that we are promoting the heck out of your spot. [24:54] in Vegas. I'm going to be out there this summer, the worst time to go to Vegas, but I'm going to be out there this summer.

[25:00] I'm going to make sure I come see you personally, bro. I'm excited about this one. [25:04] Because you're right. It's something... [25:06] No offense to Vegas and the food scene there, but like you kind of see everything, right? It's like you've seen it before. [25:13] This is something... [25:14] that Vegas can truly say they haven't seen before. And that's why I'm really excited. [25:18] exactly exactly and quite frankly the country hasn't seen anything like this before either [25:24] So that's pretty exciting too. [25:27] Yes, sir. All right, Chef, man, I'm going to get you out of here on my rapid fire. Top. All right. Let's do it. Ready? [25:33] Yeah. All right. [25:34] If you were not a chef, [25:36] What career would you have pursued? Golf. [25:40] Okay. Yeah. All right. [25:42] I'm not even going to mess with you in golf. Like I can hit the ball and that's about all I can do. I can't tell it where it's going. [25:50] Yeah. [25:50] Your favorite dish from your childhood. [25:53] In either Nigeria, the Bronx, or Louisiana. [25:57] It would be gumbo, my mom's seafood gumbo. [26:01] Yeah, it's like crab, shrimp, andouille, chicken. [26:05] Um, [26:06] So good. So good. [26:08] Mmm. [26:09] What's one ingredient you can't live without in your kitchens? [26:15] one ingredient like to cook. [26:18] Yeah. [26:19] Oh, man. [26:22] stake, [26:24] Yeah, it's ribeye for sure. [26:27] Other than that, it would be salt. I couldn't live without salt.

[26:31] yeah [26:34] So you can't say gumbo because that was your favorite. I was going to ask you, what is your go to comfort food after a long day? [26:41] Go-to comfort food after a long day is chicken wings, pork fried rice, and spare ribs from the Chinese takeout spot. [26:51] Love it. [26:52] Love it. [26:53] As the story of Chef Kwame continues to evolve, [26:57] And history is being written. [26:59] was one word. [27:00] you want to make sure is used to define your legacy. [27:04] intentional. [27:07] I love it. [27:08] I love it. [27:10] Ladies and gentlemen, this has been Chef Kwame. [27:12] Bro. [27:14] With everything in my soul, you are the man. [27:16] Thank you. [27:18] Honored to be here with you. I'm going to have links to all your socials. I'm going to have links to the book as well, too, because I think everyone needs it. [27:26] And Chef, because I love the book so much. [27:29] The first 20 people that messaged me, chef, [27:32] I'm going to send you a copy of the book. [27:34] Oh, wow. That's amazing, man. [27:37] That's amazing. [27:38] Dude, the book is that book. Because to your point, swap out the word chef. [27:43] It doesn't matter. [27:44] It doesn't matter. Like the stories that are in there, [27:47] The mission behind the book, the intent behind the book, [27:50] parallels anyone that's an entrepreneur, anyone that's looking for ways to overcome. [27:56] Mm-hmm. [27:57] The book should be your blueprint. And I mean that, brother. I really do. [28:00] Well, thank you. Thank you for your time. I appreciate it.

[28:03] And I appreciate you more than you know. And to all the viewers and listeners, remember, your because is your superpower. [28:10] Go Unleash It. [28:12] That's another powerful conversation on Mick Unplugged. If this episode moved you, and I'm sure it did, follow the show wherever you listen. Share it with someone who needs that spark and leave a review so more people can find their because. I'm Rudy Rush. And until next time, stay driven, stay focused and stay unplugged. [28:35] Thank you. [28:39] Looking for more than just a job? Brightview Senior Living is opening Brightview North Facts in Fairfax, Virginia. And we're hiring across all departments, from dining and caregiving to maintenance, sales, and leadership. This is your chance to be part of something from the very beginning. At Brightview North Facts, you'll find a team that supports you, values you, and a career that can grow with you. Text BVJOBS to [redacted phone] or visit careers.brightviewseniorliving.com to apply. [29:09] Warning, the following ZipRecruiter radio spot you are about to hear is going to be filled with F-words. When you're hiring, we at ZipRecruiter know you can feel frustrated. [29:19] Forlorn even. Like your efforts are futile. And you can spend a fortune trying to find fabulous people. [29:25] only to get flooded with candidates who are just... [29:27] Fine. F***! Fortunately, ZipRecruiter figured out how to fix all that. And right now, you can try ZipRecruiter for free at ZipRecruiter.com slash zip. With ZipRecruiter, you can forget your frustrations. Because we find the right people for your roles fast. Which is our absolute favorite F word. In fact, four out of five employers who post on ZipRecruiter get a quality candidate within the first day. Faaantastic!

[29:57] people. [29:58] Get ready to meet first-rate talent. Just go to ZipRecruiter.com slash zip to try ZipRecruiter for free. Don't forget, that's ZipRecruiter.com slash zip. Finally, that's ZipRecruiter.com slash zip.