Thank YOU for making my dream come true.

two years ago I started this channel I had zero camera presence and no editing or filming skills my goal was simple to share my love of cooking in that first year I made 50 videos amassed a whopping 38 thousand views and 886 of you decided I was worthy of a follow but don't worry I probably wouldn't have followed myself either doing what any rational person in my position would I quit my well-paying job decided to abandon my grad school applications and after seven years on my own I decided to move back in with my parents the plan was simple I wanted to give myself at least two years to pursue making food content online as a full-time job in the next year I made 114 more videos 12 were dedicated to a Taco Tuesday series in another I figured out how to make a pre perfect Smashburger and I even tried my hand at comic cooking relief though that's probably not my best genre and I did my own take on a mark Wiens Street food tour in Mexico City in this year I learned a lot many times I did think about giving up but there were so many more times where I found myself enjoying the process of making these videos the research learning how to film learning how to edit and most importantly getting better at cooking even though the views may have not matched I saw myself improving each video and that's what kept me going after one out of two years I decided to make the move with one of my friends to the west coast the plan was simple pick up a part-time job and use my remaining savings to cover basic living expenses while still pursuing this dream then literally overnight okay it was like two weeks we went from 20,000 to 100,000 subscribers one year and two weeks after quitting my job we did it and I do mean we because without all of you this dream wouldn't be possible so thank you hey everyone I'm Ethan a home cooking nerd who likes find better ways to cook and share them with all of you so this is the Q&A video so we get to learn a little bit more about each other I get answered a bunch of questions about my background weight loss some cooking tips cooking tools and things of that nature and I'll have everything timestamp down below so feel free to jump around as much as you want because some things are gonna take a little bit longer to explain some things to be a little quicker so feel free to find what interests you and thank you again for a hundred-thousand it's hard to put it in words I don't know if I was quite expecting like us to go from 20k to 100k in two weeks and now I think as I'm filming I'm at like 115 and it really is thanks to all of you who have watched shared commented and everything so I truly truly do appreciate it let's hop right in this Q&A first question is what is your background so my background is a little roundabout to how I got here as a 26 year old standing in front of you know a hundred thousand of you so I think the best way to do that is to just give you a quick little timeline of how I got to this point so starting in high school right after I graduated high school I went to the University of Pittsburgh as a business school student then after that first year I decided I want to go someplace warmer and do something with golf so I had one of my best friends who was actually my current roommate now who he was down there and I was like alright I'm gonna transfer down so I joined the PGM program professional golf management which is basically you just learned the business side absolve things like how to run a golf course and things of that nature within that major I had to take some business courses so I took an accounting course and within that accounting course I ended up signing up for this tax accounting competition I know it sounds really lame but it was sponsored by Deloitte which is one of the big four accounting firms in the world and we ended up winning our little regional competition and we got to go to the national competition in Westlake Texas where they have their headquarters and you know being an impressionable 20 year old at the time my you know advisor said hey you should think about doing accounting to maybe do a double major it seems like a good career path and I was like yeah I mean it sounds cool I enjoyed it so actually I didn't do the double major I just got rid of PG I'm interested accounting because it would add like an extra semester to and I just didn't feel like doing adding more school and then I had to so at the end of those four years I graduated my bachelor's with an accounting degree concentration and information systems and a minor in data analytics and then instead of going to get my CPA I didn't want to do core accounting but I did so Deloitte in these big four accounting firms they also have consulting sides so I joined Deloitte advisory right out of college as a analytics consultant and basically what my work looked like was you go on these projects with clients they're usually out of some pretty cool city so like New York or Chicago or Detroit or some some pretty cool cities to be honest and you work on these projects say it's a month or maybe it's four months maybe it's eight months and you basically travel there and you're on clients site Monday through Thursday so you fly out really early Monday morning you work and stay at a hotel all the week and then you fly back on Thursday nights and then work from home on Fridays so I did that for just under three years and then within the last year of that is actually when I started the YouTube channel because it was something fun for me to do on weekends I've always loved cooking and that was kind of my creative outlet on weekends because I couldn't do that during the week so it kind of really amped me up when I when I would get home on weekends so within that same kind of timeframe I started to realize that I wasn't gonna be able to do this consulting thing long term I just the travel it was fun in the beginning but it kind of wore on me just like your I was living in Charlotte North Carolina at the time and it just feels like you're not really you don't really have a home base because you're literally somewhere else more than half the time so I was starting to go apply to grad schools starting to look maybe at different jobs and the YouTube channel I mean it had no growth at the time but I started to think I was watching people like Peter McKinnon and Matt D Avella and like Jeff Nippert and some of these other creators and I was thinking you know could I could I become that but in like the food space like is that is that possible and instead of going to grad school I those kind of thoughts just kept running through had and I was like you know what I think I'm gonna use the money I have saved up and you know give myself at least two years to see what happens because not many times do you get in a position where you can invest in yourself and try to learn for yourself and just see what happens you know I didn't have and I'm not in a serious relationship or anything so I don't have a family I don't have you know people to worry about I just need to worry about what I want to do so I was in a lucky situation where I was able to do that so I told my you know a told Deloitte that I was leaving them and then I told initially I was just gonna stay in Charlotte or move back to Raleigh and just use my savings but then I was kind of talking with my parents and I was like hey would you guys mind if I move back home and they were totally on board totally supportive of it and my youngest brother Gabe he was gonna be a senior in high school so you know the last time we lived together he was like 10 so that was pretty cool so it end up really working out and ever since I quit in June I think it was June 15 2019 so literally like a year in a month ago moved back home and then within that year obviously made a bunch of videos I'm sure you guys have seen some of them went on a really cool trip to Mexico City this winter I'm solo for five weeks and that's just kind of led up to now when like I said I was planning to move out here so my roommate he was coming I was like hey if you want to join me on the move out west feel free and I was like you know let's just do it I was planning to pick up a part-time job and stuff was literally like looking at all these options and and the explosion literally happened you know in two weeks and you know it's in a place right now if this keeps up we can do this full-time and I'm not like I couldn't be more excited for the future it's it's truly kind of ridiculous to think about it how quickly things just changed in the blink of an eye and it really is all thanks to you so that's kind of my background my story of how I got here and we're gonna happen in the next part which is specifically cooking and that is what is your cooking background so for my cooking background I'm a 100% self-taught home cook it's all books it's YouTube videos it's all it's all online that's that's all it is you know I've never been formally trained in any sorts I have never worked in a restaurant of any kind like not even fast food you know as like a you know a job in high school literally never worked in food at all it's just something that my family growing up we always had home-cooked dinners both my mom and dad cooked my dad at a garden my gram baked so I remember growing up I would she made Bella SH which I have a video of on the channel and her her bun recipe that she would make around holidays or basically any time he visited we would always ask for it because they were so good and then I remember asking because I wanted to make those things and eat them when you know we weren't visiting or or she wasn't visiting us so remember when I was I don't even know probably 13 or 14 learning to bake buns with my grandma you know and bringing the recipe card home so you know just naturally got into cooking that way and you know all throughout college cooked all my own meals cooking and the kitchen has always been just a spot where I can de-stress and it really feels like it's kind of my creative outlet I wouldn't say you know I'm like a creative person in like arts and ever really liked painting or things like that so cooking for me is kind of my creative outlet and then as far as the YouTube channel goes really I was inspired by initially was brothers green eats which are now Pro home cooks and they ran this competition you know probably two and a half years ago where they were like like fans submitted videos for to basically become like an honorary like brother on the channel and my video got listed as an honorable mention so I'd like a 25-minute from-scratch pizza just like filmed it with my iPhone and that kind of like initially started that little bug but then I didn't actually start the channel you know nothing really happened from that until probably five or six months later with that macro friendly Monday first episode which is oddly similar to the low-cal series I'm doing today obviously just much much less polished and another funny thing is the recipes remastered series is also very similar to some videos that made like a year and half ago where I would compare recipes from people like babish and Matty Matheson or Gordon Ramsay and varan in um dar and compare the recipes make them both so it's kind of funny that the the current series that I'm working on are very similar to things that I did like a year and half to two years ago but obviously just much better film much more polished and things of that nature which is kind of a good segue into the next question which is what is your filming and editing background so again I'm a 100% self-taught you know filmmaker editor or whatever you want to call me I didn't know anything when I was starting out like literally zero I filmed on an iPhone for probably my first like twenty to thirty videos and then I picked up a camera but I didn't know what exposure was I didn't know what ISO was I didn't know I stayed away from manual focus for a very long time so yeah but basically how I started learning was again it was YouTube I took some skill share courses on filming and cinematography and how cameras work which really opened my eyes as I started to look at creators so like when you see people like Benji with babish or Matt dia Vella or Jeff nipper door Peter MacKinnon they're all very intentioned with what is being shown on the screen and after kind of taking those skills share classes it really helped me kind of look at what they're doing in a new light and obviously I've adopted some of their stylistic things into my current filmmaking which is a really great way to kind of develop your own style I mean you'll see definitely a lot of comparisons between my style and on other people's but that's kind of the natural progression of how things seem to go and like these creative patterns you'll pick up one thing from a video here you'll pick up another thing from a video here and then you kind of conglomerate that into you know what it becomes which is what you know my filming and editing style comes today and I mean a part of why it's so fun is because like cooking it's something that you can see very instantly when you make improvements and there's constantly things that I see in my current videos where I'm like oh I could improve that a little bit get a little bit better here change up the lighting here change up the framing there so it's this constant kind of improving and learning journey that I really love and really anything that I'm doing but you know with cooking and filming it's been a lot of fun for me so that's kind of how I learned all self-taught and then the last little about me section is what is your weight loss story so I've alluded to it on the channel before that I have gone through a pretty big weight loss myself 240 pounds at my heaviest down to around 160 which is around what I'm at right now like I think it was at like 163 the other day when I weighed and it's been a long journey of ups and downs it's not been linear it's literally probably started again I'll probably give a quick time on here probably my junior year of high school is a good place to start that was the heaviest I ever remember being and that was 240 pounds and you know being a big guy you don't exactly step on the scale more than like once or twice a year so that's the biggest I ever remember seeing and then after my junior year to my senior year I happen to drop like 30 pounds and I wasn't because I was trying anything so I played sports throughout high school I was like going I guess I must have just been exercising more and then not increasing my caloric intake looking back but I wasn't like actively trying and then after a high school graduation my brothers and I signed up for a Tough Mudder race which is like a 10-mile race so we wanted to get in good shape for that I set up just the training plan for running and lifting again wasn't worried about nutrition and then ended up dropping down like 185 you know got in pretty good shape but I wasn't really know what I was doing I was just working out more that's that's it I wasn't I wasn't worried about like food or whatever and then throughout the next three to four years or probably three years of college it was between like 185 and 200 you know would get in better shape in spring semester for spring break and then would kind of just do whatever the rest of the year is that would always seem to happen and then once I started working you know more sedentary traveling a lot working a lot so it wasn't prioritizing the gym and you know started gaining more weight so remember going up to I remember seeing 205 which is a number I hadn't seen in a while and I started get more serious about what actually do you need to do weight loss and fitness and a lot of it really it really just comes down to calories and calories out that's that's the big thing so for me when I was working because I was eating out you know four days a week every meal like Monday through Thursday I'm eating out every single meal naturally you're gonna have some higher calorie foods you know restaurants they just want it to taste good they don't care they put in you know 6 tablespoons of butter into like one pasta dish like they don't care as long as it tastes go that's what you're after so I started to incorporate some things and to kind of lower my caloric intake so I generally skip breakfast and then if I knew we were going to a nice restaurant I would just have a smaller lunch and then have a bigger dinner because I don't want to restrict myself from having a good time out of dinner I'll just have a you know kind of a chill lunch that somebody much smaller and then so I ended up getting down to 170 by taking my calories and macros pretty seriously that was the first time I've ever been below 180 and then last summer my brother Gabe and I worked out and we did like a cut where again you know working out like six times a week for like 40 minutes a day and you know tracking calories and nutrition got down to like 157 got in really really good shape and then for the past year I haven't been tracking anything but I did do a seven minute half marathon at pace per mile this winter so that was kind of the last like big kind of Fitness II thing that I did and then hopefully once kind of gyms open back up I'm planning to do another cut and then another like bulking session but that's kind of my you know weight-loss story so like I said it's taken a long time it was slow sustainable habits over a long time it wasn't you know it wasn't like I dropped 80 pounds in a year it was that slow kind of down to where we are because you know without your help we really are nothing so it's something that you know it's it's always gonna be a big part of my life no matter what I'm doing but that's kind of my my fitness and health loss weight loss story the next question is what are some of your weight loss tips so number one would be to read understanding healthy eating it's a science face book No be straightforward it's like 90 pages it's well worth the read and it gives you a great foundation understanding of healthy eating because at the crooks for weight loss specifically it's really calories in versus calories out and then within that there are some other important things but that's the big one that is the big one by far for for general health and weight loss once you know that you just really need to find what works for you within that kind of framework you know there's a bunch of different diets and exercise routines but they're all really just in that same thing they're just different ways of doing you know caloric intake and and muscle building that being said I will tell you what works for me so my maintenance calories are around 1900 calories a day so I focus on that and my just getting sufficient protein but not crazy protein maybe like 80 to 90 grams of protein a day is plenty for me I'm not trying to be some strong man or a bodybuilder I just want to be in general good athletic shape so that's what works for me like I said I don't specifically track in like an app anymore I just kind of throw something on a scale and I'll be like all right my chicken is six ounces this pasta is like two servings of pasta and then I've got just some red sauce so that's maybe 700 calories in this meal and I'm like alright so I've got probably 1200 calories for the rest today that's just what works for me and then I'll just hop on the scale like maybe every other day just to see if I'm loosely you know if I'm around the same weight and then obviously like everything's cool so that's what kind of works for me as far as mules I just do two meals a day two main meals so I do lunch and a dinner and if that sounds like intermittent fasting it kind of is I just don't actually stick to the strict timeline I don't again I don't really care if I eat lunch at 10:00 a.m. and then eat dinner at 10:00 p.m. I don't I don't really care it's just really about the total the total in the day for me as far as Fitness goes I try to do something every day I found that that works much better than me then three hour-and-a-half sessions throughout the week I used to do that but now I just try to do something every day for like 30 to 40 minutes so last summer I was doing weights six times a week but it was only like 30 40 minutes each time so it just becomes an easy habit it's like your day doesn't feel complete if you haven't moved your body which is a nice sustainable approach for me those are kind of my big things read that book find what works for you make sustainable changes that you actually enjoy doing and you're gonna stick with them for the long term those are kind of my big ones so that was very long-winded let's hop into the next set of questions which are gonna be all cooking related the first one is what are some tips you would give your younger cooking self so number one would be to learn to salt by taste learn how salt affects your food learn what things taste like when they're over salted learn what they taste like when they're under salted and you can do little experiments by you know changing up how much salt you're using in pasta water try sprinkling salt on watermelon or tomato and then let it sit see what it tastes like you could do that brining experiment like we did in the grilled chicken video but learning by salt by taste is the number one skill of any cook or chef and I will that is a hill that I will die and I think it is by far the most important to making better food number two would be to get get a sharp knife use a sharp knife always and learn how to sharpen that knife so you can keep it sharp sharp knives are safer they're more enjoyable to cook I love chopping up vegetables it's fun when things are sharp and yours gliding through and also the only injury that I've ever had like only bad injury in a burnt myself and stuff like that is because I was using a dull knife on a carrot and it rolled and I got a nasty cut on the tip of my finger you guys can see the photo in my beginner's guide to knife sharpening but if you want but that would be the second one is use a sharp knife and know how to keep it sharp number three would be to understand kind of be basic like food science reactions and principles that go on in food so there was a good little passage in this book the professional chef what they use at the Culinary Institute of America well they talk about things like the mayor or browning reaction carmelization gelatin emulsification and things of that nature and those are basic things that happen in all recipes it doesn't matter what cuisine it is so kind of understanding what you're trying to do like if you're trying to get nice browning on a steak or if you don't want nice browning you know if you're maybe you're braising something and you're trying to break down the you know and gelatin eyes the beef so it defaults apartness tender but understanding those basic things I think is very important and I'm hoping to do a video on that within the you know the next month or two hopefully then number four would be to clean as you go and I have a small video on this I did a number of months ago but cleaning as you go is an absolutely critical skill and it's a it's more than just a skill it's also a mindset to have everything clean when you're you're starting cooking so like when I come into this kitchen it's everything's clear everything's off the counters there's no dishes from when I cook the last time it's all starting fresh each time and for me not only it doesn't make it more efficient it also just makes it more enjoyable to cook when you're coming into a kitchen and you don't have a bunch of stuff thrown about on the counter you don't have a bunch of stuff in the sink it just makes a more enjoyable cooking environment so clean as you go and always start with a clean kitchen and then the last one would be to embrace the mistakes and enjoy the process of you starting to make better food you're not gonna do anything good the first couple times you do it but cooking is one of those things that once you kind of start to understand these things you can make leaps and bounds and how good your cooking is which is I think what's really cool about it but when you mess up something or doesn't look pretty or things of that nature don't worry about it like just focus on what you want to improve for the next time and focus on making food taste good before you try to make it pretty I know like on Instagram and Pinterest and stuff there's a bunch of gorgeous food photos but I mean sometimes like I'll look at like a recipe on Pinterest and I'm like this recipe I could make it look pretty but I can tell it's not gonna taste good and it's not gonna be texturally good based on the cooking methods and techniques but it looks good so everyone thinks it's good but it's actually not so I would focus on making food taste good focus on the texture and and developing those skills then you can worry about you know trying to make things look pretty I mean even my cell like my food doesn't look super pretty or anything I try to make it look pretty but again I'm more focused on the flavor the texture and I think if you focus on those things too it will help you a lot in your cooking journey next up what are some of you our must-have cookbooks for people who are learning to cook and so I don't actually have probably a top two I have them on my Kindle and my computer cuz I usually search these and use them for research but that'd be salt fat acid heat and the food lab those are kind of my top two I would say then my third one would probably be Romans 20 which is 20 techniques and a hundred recipes and the main theme with all these books is they don't just give you recipes but they actually teach you what's going on or how to cook or what the techniques are so those are kind of my three big ones and then these are kind of some of my honorable mentions so work clean this isn't really a cookbook it's actually it's called the life changing power of knees and plots to organize your life work in mind so this is not a cooking specific book but it's just it teaches you about chefs and meats and plos but more importantly like how do you use that in your everyday life so really good book in my opinion on food and cooking by Harold McGee this is kind of like the og like food science home cooking book kenjie references this one a lot in his book the food lab but it's not there's not really any recipes in here there's a there's just a lot of information in there so that's a decent one an edge in the kitchen this is all about sharpening knives all the different ways to sharpen knives so since sharpening knives and sharp knives our important thing I think this is a good book I'll usually reference that every once in a while meat head the science of great barbecue and grilling this is my meat head goldwyn and it's kind of like a food lab it ish book but specifically about barbecue and grilling so another great kind of science-based resource and then the last one is the professional chef by the Culinary Institute of America this is basically like the textbook that they use so there's a bunch of recipes but they also just talk about general methods grinding stuff how to cut different cuts what like what different flowers there are what different spices there are there's so much information in this thing and I'll use this as a kind of a base reference point when I'm starting research like if I want to look up a recipe usually there's a recipe for every cuisine in here it's kind of nuts again I'll leave links all this stuff you guys want to check them out feel free to do so oh yeah those are kind of my top cookbooks next up what are some of your essential cooking tools so a very easy one the first thing would be a chef's knife which we just talked about but something 8 inches or like 210 millimeters can be a japanese-style one like this one can be a more French style that's got the belly it just depends on what kind of shape you like but this is the one knife that everyone should have in their kitchen you it's like the single knife that you use for probably 90% of things you know you can start adding paring knives and other knives and things like that but you don't necessarily need them so an 8-inch chef's knife that a sharp is essential and then a way to sharpen that knife so for me I love using wet stones there are some other ways to do that but I think what stones are the best this is just a thousand grit wet stone there's also one thousand six thousand grit wet stones and I'll have some links to this stuff if you guys want to check it out everything that I mentioned in this video then number the next one would be a salt container of some sort and it doesn't have to be something fancy like this this is like some it's like a salt pig made by some company in in France you don't need to get this I will link it if you do want to check it out you can just get a little container it can just be a bowl but something accessible that you can quickly you know use your hands and and and really you know using your hands and understanding and the feeling of how much salt you're adding is a very important skill to use as we talked about then the next one would be probably a thermometer so like we talked about in the grilled chicken video the only way to know if your food is you know done or safe or cooked to the temperature that you want it to be cooked is to use a thermometer it's an absolutely critical piece of equipment for so many things just outside of meat as well I use this to check the temperature of my oil it makes deep frying safer it makes cooking meet to the right temperature safer it makes bread making so much easier if you actually test the temperature of your water and the dough and the temperature of the dough of your bread and treat it like an ingredient is the temperature of the dough it makes a huge difference out also if I'm making tea and just you know boiling something I like throw it in and be like all right like one one sixty I can drink that without burning my tongue or 155 I think I do and then last is a scale so critical for baking I I'm of the notion that you have to use a scale for baking you don't have to you can still bake stuff without using a scale but it makes it easier it's more accurate especially when you're sharing recipes for the low-cal series to calculate everything I mean I don't know how much a cup of chicken is like is it cubes is it is it big chunks of chicken like what's a cup so using weight is by far more accurate for calories so an absolutely invaluable tool but those are kind of my essential cooking tools that kind of enhance and and make your cooking better obviously there's pots and pans and things but I'm going to do a separate video on that I don't want to go into that into this one let's talk future of the channel so someone asked 'are you plan on doing other series like kind of the kitchen etiquette like the spices ones or a beginner series so yes I am absolutely planning on doing some more of those I've got a kind of kitchen tour tour and organization video planned hopefully in the next like week to two weeks so hopefully that will kind of be in that line of series and then I've got a bunch of other ideas as well we got a whole list of stuff that I'll never get to it all but but if you have any specific videos you want to see just drop them below I'm always open for recommendations and then next someone asks do you want to do any collabs with anybody so yeah I'm open for collabs with a lot of like really with anyone you know I'd love to do something with like you know Kenji Lopez all or you know maybe benji with babish or you know there's a bunch of people that I would I would gladly do a collab with I know they can be a little bit hard to organize and things like that but but yeah I'm open to collab so if you want to drop some messages to your favorite creators maybe we can get something in the works and then along that lines what are some of you our other favorite cooking youtubers so I don't actually a ton of other cooking youtubers but when I want to learn something generally I'll go to Dan what's eating dan dan Sousa from America's Test Kitchen or Kenji Lopez alt and his channel if I want something kind of more on the entertainment side I'll go to Matty Matheson or binging with babish and if I kind of want like a mix of those two internet Shakeel he's got like those tight little like four to five minute videos but they're entertaining but you also learned something so they're kind of like I guess the top ones but then I also watch people like Josh Weissman Adam Raghu SIA not another cooking show Pro home cooks it just depends on if I you know see an interesting video I'll click on it or see see what people are posting about so but yeah from time to time I'll watch just about anyone who are some of your inspirations so specifically within kind of the cooking area Alton Brown he was kind of like the forefront of you know with his good eats series of like this kind of home cooking how to make home cooking better and understanding what's going on so he's a huge inspiration for me and then you guys you know has no eye sight and source kenji all the time so Kenji Lopez alt is another a big inspiration for me outside of that and kind of the YouTube space people that I have kind of you know looked at Jeff Nippert he makes you know fitness style videos but I kind of like his approach which I kind of incorporated into mine just it's cooking babish is a big inspiration for me Peter McKinnon Matt dia Vela those are kind of my you know you to be kind of inspirations I guess if you would say so to wrap this up we'll walk through some just miscellaneous questions and that people asked number one is what is your go-to meal for me that is just a smash burger it's easy I can make it high-calorie I can make it low-calorie meals that I can eat a bunch of times to not get tired of it and they're super easily customizable for whatever you have in the fridge you can make them you know Tali inspired Mexican inspired Indian inspired Mediterranean so smash burger for me is my absolute go-to meal next someone asked what my mustache routine was I literally just comb it down in the morning I don't use products or anything one day I had like a little beer and I was like all right I'm just gonna shave this and see what it looks like so I shaved down I just leave the scruff I don't I don't mess around with clean shaving and yeah that's it so I've juiced some rock in the mustache or maybe like six months and I don't know I kind of I kind of dig it so we're gonna we're gonna keep it around what camera equipment do I use so I use the Sony a 64 hundred for those side shots and and with a zoom lens 18 to 105 and then on my main camera I have the sony a6000 so for shots like this I'll be using this Six Sigma 16 millimeter for that wide-angle but then when you actually see me like doing the cooking it's primarily down here so I have a 30 millimeter lens that I'll do for that but that's the only camera equipment I use it's good for me it works I'll probably be using this stuff for a good while yet before I get new stuff then lastly what do you like to do outside of cooking and making videos so that definitely does take the both majority of my time but outside of that obviously I like working out I like to play Ultimate Frisbee I've been playing some war zone you know FPS shooter for those who don't know that I'm sure a lot of you do know what it is I like to read a good bit of fiction books like fantasy so like Game of Thrones the Mistborn trilogy the Stormlight archive those are by Brandon Sanderson the Kingkiller Chronicle by Patrick Rothfuss I'm on the I think it's called the light binder series right now by Brent weeks just started it's pretty good so I do I do read a good bit of fiction and then I have been getting back into a golf again after many years of playing like four rounds a year probably I've been playing like weekly since I've moved out here the weather is so nice I mean it's not and it's so one of the only things you can do socially distance so be getting back into that and trying to improve which is really fun and then other than that you know cooking hanging out and I strum a little bit of guitar here and there another something that I want to actually improve at and kind of just been the same level for years but that's kind of what I like to do outside of cooking and that will wrap it up for this QA again I hopefully you guys are enjoying the videos thank you again for 100,000 it's just it's absolutely wild cooking for me is it's great because cooking can be whatever you need it to be if you need it to be something that helps you reach you know fitness goals that can be that if you need it to be a creative outlet it can be that if you need it to be something that when you come home you know after some beers and you want to you want to make some stovetop mac and cheese to comfort you it can be that it can be for holidays it can be sir for celebrations and I think that for me is what I like cooking about the most because it can be whatever you need it to be and for in my life it's been many different things and now it is now it's my job and I could not be more happy and it's thanks to all of you so I do appreciate it that's going to wrap it up for this one we will be back on Wednesday with a regularly scheduled food video I'll catch you in the next one peace [Music] you

Channel: Ethan Chlebowski

Views: 212,958

Keywords: Ethan Chlebowski, dream job, dream come true, q&a video, thank you

Id: 1XFoj3Sg2UQ

Length: 36min 1sec (2161 seconds)

Published: Sun Jul 19 2020