The Headhunter Who Became a Paella Champion | Ep 38

Paul (00:05) Welcome to Guys Like Us. If you're new to this podcast, this is a podcast about the things that you start thinking about when you are in your prime. Some also call it midlife, but you will hear stories here about family leadership, relationships, dreams and how they come true. Maybe today as a little teaser, in short, all the things that shaped us and continue to shape us. I am one of your hosts today. My name is Paul Fettinger. I am based and calling in from Vienna. I'm a former CEO, a divorced father of three, and basically just a guy who loves diving down new rabbit holes into everything from AI to self-development. And I'm joined today by my dear friend and co-host Mark. Marc (00:48) Hello, everyone. Hi. I'm a entrepreneur, part time artists in residence and the father of two and I love to enjoy life and fucking eat and drink. So today's theme is very much around following your passion in life and especially in midlife. And I am so pleased to welcome ⁓ our guest today, Diego And you know, I had a most remarkable meal with this gentleman about several months ago in Chinatown, where I was sitting across the table with him and his beautiful wife. And suddenly he whipped out his phone and started ⁓ commenting like an influencer on the chow mein, on the lo mein, all in great, collingual Mexican Spanish. And then I said, who the fuck is this guy? Diego, what are you doing? And he's like, I'm an influence. And I saw that. I didn't know how big you were. An influencer of 30,000 followers already with your own paella business. And if you follow him, which I recommend everyone does, you're just salivate every time you post something. So welcome, Diego. It's great to see you. Diego (02:00) Thank you, my friend. I'm very happy to be here. Thanks for having me. Marc (02:05) Yeah Paul (02:06) And follow Diego, we put his handle obviously in the comments, you know, and in the show Marc (02:10) Of Paul (02:10) notes. We have a little tradition. Marc (02:13) we do. That's true. my God. Diego Tejedo (02:14) ⁓ What is it? Paul (02:15) And we need to talk about what we're drinking right now before we dive into the topic. I'm sorry, Mike. How could you forget? You just said you love to drink and yeah. So Diego, Diego, what are you having? Marc (02:20) That's true. Totally true. It's true. I love to drink and eat. Diego Tejedo (02:29) Well, I am having ⁓ some coffee ⁓ and the, you know, it's 11.30 here in the morning in Mexico City. I love coffee. And of course, every morning we have to ⁓ operate the machinery with some Pepto Bismol, which I don't know you guys, but I just love. Marc (02:35) Ha ha ha! Paul (02:41) What? Diego Tejedo (02:57) the flavor of the the top of Islam. I don't know if I'm fucking sick or something, but I love it. I just like winter green flavor. You have no. Paul Fattinger (03:06) Peep! Guys, this is a post-production edit to explain to you what Pepto-Bismol is. It is an over-the-counter medication used to treat common digestive issues like diarrhea, indigestion, heartburn, nausea and an upset stomach. It works by forming a protective coating in the digestive tract, decreasing inflammation and fighting bacteria. Marc (03:32) So, okay, so sorry, you have the coffee first and then you drink the Pepto-O-Bismol or do you put the best Pepto-O-Bismol in the coffee? How does it go actually? Paul (03:33) my god, we need to... Okay. Diego Tejedo (03:42) Yeah, I drink it first and then the coffee and then I drink it. Another another sip of Pepto Bismol. It's great companion. I. Yeah. Marc (03:49) Got it. This is how you clean the pipes. Paul (03:53) It looks... Marc (03:55) Well, unfortunately, I'm not drinking alcohol. I will be later. ⁓ for now, only water. New York's finest today Paul (04:01) Nice. And I'm sorry, I didn't rock up with a gin and tonic because that would have been in style. I think that's probably the drink we shared the most back in the because we all are friends back from our times in Barcelona when we did the NBA. So I'm having a simple macron village burgundy here, beautiful that I found in my fridge. So it's very nice. So cheers guys. So I'm drinking, but it's fucking seven o'clock at night here. So here we go. Marc (04:20) No, very nice. Diego Tejedo (04:28) You're very classy with your white wines. Very classy. Marc (04:28) Nice. Yeah, yeah, white dragon. Yeah. Paul (04:32) Very classy. We're gonna talk about that too. Mark, kick us off. Marc (04:36) of course. So, Dierd, I mean, look, for our listeners and users, you've been, I think you have an amazing story, because, you know, we know you as a student, and we know you as a, you know, a guy who's launched his headhunting business. We don't know you as someone who has, I mean, you're always hungry for life, but this is a different type of hunger you're building a business around. And I thought you could share a little bit about your, what you do. for our listeners and how you came to this. Diego (05:07) You see, I get to know ⁓ Instagram like in 2015 or 16, I don't remember. And I start posting things, photos, whatever. But the thing is that in 2019, ⁓ my great father, the father of my father, used to ⁓ make a beautiful paella, cooked with fire and wood. Marc (05:08) So talk us through that. Diego (05:35) In Valle de Bravo, which is a we have a house over there, which is ⁓ Very close to Mexico City. It's a it's all on over a lake and ⁓ Since we were kids ⁓ My my great father my Used to make these beautiful paellas for at least 50 people and it was a 50. Yeah and Marc (06:00) 50 people. Wow. Paul (06:01) Wow. Diego (06:04) used to cook it in a very ⁓ special pan super heavy ⁓ We helped him with the ingredients and with the fire and he controls the fire and he used to get the older broth instead of doing in the kitchen, he used to make the broth inside the pan. So it was a great experience and I remember that very, very, very well. ⁓ my grandfather passed away in 2003. Marc (06:33) Very well. Diego (06:39) And since then, my father, didn't cook at all, with other all in the company with his brothers and stuff, he started doing like the same thing like once a year. And my my older brother, ⁓ he learned how to do it. And he taught me some some things about my grandfather's recipe. And I started doing. Marc (06:53) Mmm. Mmm. Diego (07:09) by myself these, these, the paella, that, but yeah, well, the thing is that I start doing it myself with my own broth, with my own recipe. And my friends start telling me that I was cooking very well, that I should put a restaurant or whatever. So. Marc (07:13) Fire parties. Diego (07:32) My father sold his business and he retired in 2019 and one of my younger brother, ⁓ he was working with him and he lost his job and we figured out that we should make this catering thing with the paella. ⁓ Marc (07:48) Okay. And were you using your grandfather's old pan or just a new one? Diego (07:58) No, we use the pen every time we go to Valle de Bravo, but ⁓ it's very, I don't know how to say it. It looks like ⁓ if you hit the pen a thousand times with a hammer that start with little bumps all over the pen, it looks like a thousand years old. Okay. Marc (08:13) yeah, dance. Yeah, yeah, yeah. Wow, Diego (08:21) It looks like someone in Marc (08:21) wow, wow, Very cool. Paul (08:21) Okay. Diego (08:24) Game of Thrones used to have the same pan for cooking. And we start ⁓ this business. We used to have a web page. You know, we made ⁓ business cards. The name was ⁓ the cigala paellas. Okay. The cigala, you know, the huge shrimp with the Paul (08:29) Okay. Diego (08:51) with long legs, with the long cloths. Marc (08:53) Yep. Yeah, yeah, yeah. Diego (08:57) We bought like three months after that, we got sued by a restaurant that was have the same name. So we didn't search for that. We were idiots at that time. And then we started doing the catering and we started doing ⁓ like once a month at least was it was great. ⁓ My idea was to make these catering to get bigger and bigger with the help of my brother because I was running the other business. Marc (09:10) Okay. Diego (09:27) headhunting business during the pandemic Marc (09:27) Of course. Diego (09:30) I started doing a lot of paellas in Mexico Marc (09:33) Were you a 100,000 paella business, or 50,000? Can you share in terms of revenue? Or are you more casual than that? Diego (09:44) Yeah, it was more casual. More casual. The money was not relevant by that time. It was not relevant at all. was just like for the intent to doing something, Marc (09:47) Okay, so we're building your reputation. Got it. Yeah. Diego (09:57) And I start, but the thing is that I start doing different, different recipes. just, and the thing is, yeah. And thanks to that, I am. Marc (10:09) I saw that, yeah, they were incredible. Diego (10:18) I went to win some tournaments of paella and I lost, okay, in a couple of those and I realized that I have to change the recipe and I did it and I won Marc (10:29) Really? When Diego (10:32) so I have this strategy to change, do it on my own and change it for a full meat paella, okay, with no seafood. and first I make this ⁓ only meat paella with five or six different types of meat and and it worked and I won the first place in that tournament the next year. Yes And I did it and then Marc (10:54) No way. Paul (10:54) wow. Diego (10:59) I realized that the original taste of the recipe can get you the price. So I start going to different tournaments around the city and I start wanting them, all of them. Okay. First place, second place. Yeah. And then... ⁓ Marc (11:13) Really? That's amazing. Diego (11:20) And because of that, the paella catering started growing and a lot of people started asking me for the recipe and with this word of mouth and this ⁓ thing about the tournaments, it was start improving a lot my reputation within the paella thing. now I have made this... ⁓ almost seven years of ⁓ since I started the the paella business around maybe 400 500 paellas Paul (12:01) Wow. Marc (12:01) Okay, But Diego, is it fair to understand just for our audience, like your paella business, you just don't sell, like you go to a house, you set up, and you make the paella for their family in the house of their backyards, is that right? And you've done that 400 times, roughly, more, incredible. And that's the business. Basically on the weekend, you're like, you're going. Diego (12:15) Yeah. more. Yeah. Yeah. And that's the business. Paul (12:24) Amazing. Diego (12:27) And because I do it to people that I know like family and friends that is making all these recommendations all over again. I start knowing more people and that works for me as a networking thing for getting more clients into the headhunting business. Okay. Marc (12:37) Okay. Yeah, of course. Diego (12:49) So I go to this place with somebody that I know and I reconnect with some people, with some entrepreneurs that I know from years ago. And I start pitching them the headhunting business. And they hire me while I was serving the paella. So I cross-sell all the time. Marc (12:52) That's okay. Okay? while you're serving them paella. They're like, hey, if this guy makes it. Paul (13:12) That's amazing. Marc (13:14) That's the best cross-sell I think I've ever heard. mean, hey, this guy makes a fucking great paella. He should be able to get my next great executive, you know? Diego (13:16) Yeah. Exactly. Yeah, and Marc (13:24) So I was going to ask you why you don't quit head hunting and just do paella full time. And now I know because you actually need the paella to fuel the head hunting business and vice versa. Diego (13:34) Exactly. And now let me tell you something about this year. There's something great that is going to happen to me, hopefully. Like one month ago, I was invited to this tournament that was very, very difficult tournament, kind of like MasterChef theme. Marc (13:45) Tell us, okay? Diego (13:56) in which you have like two hours to make one paella and then you rest one hour and then you make another paella in two hours and you have only one ⁓ like one fire pit and and you have to make the broth there you cannot prepare anything before and it was very very challenging okay this was in a little town called Tlaxcala it's a like it's i believe it's the second smallest ⁓ Paul (14:11) Mmm. Marc (14:12) Mm. Okay? Diego (14:25) a state in Mexico. Marc (14:27) Okay. Diego (14:29) And I went there, that was my first time in Tlaxcala. It's near Puebla and ⁓ there was 12 ⁓ participants or how do you say it correctly? And then, I got the place. ⁓ I won fourth place and that... Marc (14:40) Mm-hmm. Yeah, participants. Yeah. Paul (14:42) Yeah. Marc (14:52) Wow. Diego (14:57) is going to get to me to the semi finals of the world by a day. OK. Yeah, it's going to be in the May 30th. The 30th of May is going to take place in the Kiskeapan, which is a little town in the state of Queretaro. OK. And if I won that that that ⁓ that tournament, I will go to Valencia to the final. Marc (15:01) You're going to the World Paella Day? Okay, Donde? Where is it? Paul (15:15) Crazy. Wow. Marc (15:20) Why yeah? Okay. Diego (15:25) as a representative of Mexico. So I'm gonna compete in the world championship of Paella. Marc (15:29) No way. Paul (15:30) Holy shit. Marc (15:33) Congratulations Diego, we're gonna keep our fingers crossed for you. Yeah, exactly. Wow. Paul (15:36) That sounds exciting. Diego (15:38) Yeah, it's going to, if I can, ⁓ get myself to that competition is going to be like something very, it's a big thing. Paul (15:49) That's a big thing Diego. But hey listen, Diego (15:52) Yeah. Marc (15:52) Can you share Diego then also like when you, the moment you decided your Instagram to start your Instagram, like talk to us about that. Cause I think that's really interesting. Cause you built the paella business. Diego (16:01) Well, I didn't have a clue about what I was going to do regarding my Instagram account. Marc (16:10) But then you found it and you started to shoot your food and review it and you do it in such a great way. mean, you're all over the world. You're taking videos from New York City to Mexico, to Spain. I think I saw one in London. can't remember. And South Africa, that's where it is. Yeah, amazing. And how did you grow your audience? Because, I mean, the content's great. Diego (16:15) Yeah, exactly. Yeah. In South Africa too. Yeah, last year. Marc (16:34) But 30,000 is not nothing. Are you on radio shows? How does that work? Diego (16:38) night. I think I met some influencers too that helped me with that a little bit. I hired a couple of agencies that helped me with the addition of some of this, like paying a little bit to get more views of what I'm doing. ⁓ Like a combination of different strategies, I believe. Paul (16:45) Mm-hmm. Marc (16:47) Mm. Paul (16:50) Okay. Marc (16:53) Yeah. Paul (16:54) Mm-hmm. Mm-hmm. Diego (17:10) But I think I could grow more if I get ⁓ an specific niche of what I like to do. No, no, no, no, because it's not only about that. It's not, but yeah, I'm an idiot, man. Maybe it's in front of me and I haven't realized it yet. No. Paul (17:20) You don't think cooking paellas is niche enough? I'm sorry. ⁓ Marc (17:25) hahahahah ⁓ Paul (17:31) You Marc (17:34) Ha ha ha ha ha! Paul (17:37) I'm just asking. Marc (17:38) I mean, you make it to the championship in Valencia and you crush it, this would be the best story ever. Exactly. Diego (17:49) the best story ever. Yeah, and the best experience for me. And probably that could make me go through another level of business. Paul (17:58) You know what I wondered, Diego, did you ever have a goal specifically when you started this? Because many people ask Marc and myself, what's your goal with a podcast? And for everybody who's asking, we don't have any, we just want to have ⁓ a good time and ⁓ spend time together and create something of value for the people who listen to us. That's ours, right? That's how we define it today. ⁓ did you have a goal? Were you like, I want to... become the best paella maker in Mexico, I want to sell at least 100 paellas a year, you know, I'm just coming up with shit. So was there anything or did you, were you just like, no, I just want to do whatever I like doing. So I'm not trying to put words in your mouth. Yeah. But when it's, or maybe how did it change from when it started to what it is now? Diego (18:41) Well now... It definitely changed when it started. Definitely changed. Now, I think that I'm one of my, I have two objectives, two goals. And one is to become ⁓ maybe ⁓ the best paella, paella. Marc (19:03) Hmm. Paul (19:03) Mm-hmm. Diego (19:11) cooker in Mexico that's gonna be very very difficult because there's a lot of talent here. I don't know if I'm yeah I think I have a chance I have to ⁓ Marc (19:19) But from what I've seen, you have a chance. From what I've seen, you have a chance. Diego (19:25) get this opportunity to improve myself and make the best that I can and also to grow the catering, definitely. I don't know if I have the time enough. would like, I've ever dreamed to have a restaurant. Unfortunately, the time that you have to spend in a restaurant, it's a lot. Marc (19:34) Okay? Diego (19:50) The partners that you have to get into ⁓ business restaurant business. It's very difficult and I've never had a partner, you know, I grow this headhunting business on my own without a partner I think You have to choose very ⁓ Wisely your partners because I don't think there's a bad business in in the world just bad partners so Paul (19:51) Mm. That's a very good one, huh? That's a nice statement. Marc (20:21) I like that. That's a good answer. Look, you're going to win the tournament in Mexico. And not only that, I believe you're going to go to Valencia and you're going to crush it and win that too. From what I've seen on your videos, I believe it. I think the Spaniards don't know what's going to hit them in Valencia, you know? And I think when you win that, you can, and from what I've seen in these videos, you can build a restaurant experience with you in the center, with your charisma, making fucking paellas and... Diego (20:34) Hopefully man, and thanks for the... Paul (20:52) Dude, it's basically like the Salt Bae of paellas. The Salt Bae of paellas, you know? Marc (20:53) It'll take off. Yeah. Do you like the Salt Bae comparison? You have the Diego (21:00) Ha ha Marc (21:00) personality, man. Exactly. The Cobra is back. Cobra. Yeah. Hey. ⁓ Paul (21:01) I can see that. can see that. man. Exactly. The Cobra is back. Dude, we have you covered, Diego, we got you covered. Don't worry about us. All we want is free paella. Diego (21:07) The cover is back! Wait, wait, wait, Paul (21:16) You Diego (21:17) wait Marc (21:17) to, first of all, thank you for telling us your story. We wanted to close our little podcast today by playing a little bit of a game. You're a man of extraordinary taste, from what anyone can tell. And we just want to see, we're going to have a little fun, ⁓ you know, deciding kind of as a kind of food influencer, what do you actually prefer? You know, it's this or that, that's the game. Very simple, right? Okay. So, it's going to start really hard. I'm sorry. Diego (21:24) Of course. Okay? Kid me. Marc (21:44) It's going to start with a, is it a a crispy al pastor taco or a double smash burger? What are you going with? Diego (21:52) Crispy Alpa Sortaco. Marc (21:54) Okay, taco or spicy or tonkatsu ramen. Diego (22:02) Don't cut to rummin'. Marc (22:04) Wow, okay. Okay. Tonkatsu ramen or crunchy fried chicken? Diego (22:11) Crunchy Fried Chicken. Marc (22:12) That's great. So are we doing ⁓ crunchy fried chicken or smoked brisket? Diego (22:19) Crunchy Fried Chicken. Marc (22:21) Okay, crunchy fried chicken or bluefin tuna sashimi. Paul (22:21) Mmm. Diego (22:27) Hmm Crunchy fried chicken. Marc (22:33) I knew this was Okay, now here's the... We've got one more that's in Paul (22:34) Okay, fried chicken is a fucking big contender here. Okay, here we go. Let's see how far it goes. Diego (22:40) No, Marc (22:40) the boss Diego (22:40) get me more. I don't know if fried chicken is my favorite food, Be more challenging. Marc (22:40) level. Okay, we're gonna do... Okay, crispy fried chicken or buttery fresh lobster roll? Paul (22:42) Yeah. Diego (22:51) Butterscotch, lobster roll. Yeah, from, from, from, I've tasted one of those. I have one of those back when I was in New York, like a couple of months ago in the Chelsea market. Chelsea market was amazing. Marc (22:54) Really? Okay, my God, okay. Paul (22:55) Mmm. Marc (23:04) Okay, yeah, they're amazing. Paul (23:04) Okay, but can I throw one in? Can I throw one in there, Can I say buttery fresh lobster roll or Wiener Schnitzel slash Wilanessa? Diego (23:15) Just the plain Milanese schnitzel No, but if if you put this schnitzel in an Argentinian style, definitely the Milanese Argentinian style Marc (23:28) Millionaire's Argentinian Style, okay. Paul (23:30) What is that? Is it a fried steak? Diego (23:30) Yeah. No, it's the, you know, the same thing as a snitch. So what they put, they work a lot with the Milanese as they have different styles. I mean, they put like ⁓ tomato sauce. They make like a like a pizza, a pizza crust instead of pizza crust. They use the Milanese to make a pizza. OK, it's called Napolitana. Paul (23:46) Okay. Marc (23:52) Okay, Paul (23:53) Okay, fair enough. Okay, okay, that's crazy. Sorry, sorry, Mike. Yeah. Marc (23:56) I've got three more. Sorry, okay, Argentine and Melanesia or pizza since you mentioned it. Diego (24:01) nor is it even millions. Marc (24:03) Okay, Argentine millionaires or seared ribeye a five. Got Really? Okay. And the final one. Neleneze or paella? Diego (24:18) the Milanese. Marc (24:19) Villanese it is. Forte gotete. Paul (24:20) So what did we miss Diego? What's your actual favorite food? What did we not call out? Okay, but... Diego (24:23) The Milanesas are great. The tacos are great. The experience of the street food is amazing to me. The risottos, I love the risottos more than a paella. Yeah. I make this ⁓ mushroom ⁓ risotto with truffle, with black truffle. Marc (24:39) Mmm. Paul (24:39) Mmm, here we go, we missed that, okay. Okay, so the risotto would be the next contender. Is that the big boss or what's the big boss of meals? What would be your last meal? No, but we obviously didn't hit it because... Marc (24:57) That's what the exercise was. Diego (25:00) For example, lentils, Spanish style. I love them. It's amazing. Paul (25:04) If I told you, you're gonna be killed tonight, like on the electric stool, like in US style, you will eat fucking lentils as your last meal. Diego (25:13) Wait, wait, wait, wait. That's a great question, That's a great exercise too. Okay, and I am gonna ask you two guys, I'm gonna ask you guys, okay? You can give me three meals before the electric chair. Three meals, okay? Mark, you go first. Okay, you start, Paul. Paul (25:17) Yeah, yes, I agree with you. I'm gonna answer that too. I'm gonna answer that too. Okay, I'll start. No, I'll start from the back. I'll start from the back. My dessert are gonna be Marilleknödel, which are dumplings with apricots inside. Austrian, the best dessert in the world. I'm fucking real. You die. No, you come back to Vienna, I'll give it to you. On the main, I think it will be a steak, to be honest. I think it will be a great, fantastic steak. Diego (25:43) Okay, I haven't taste that beef. Like what style? Paul (26:00) And I think a ribeye nicely seared, pure, nothing on top, but just with French mustard, fresh veggies on the side. I like the baby zucchini, something like this, know, very easy. And then as a starter, probably a Peruvian ceviche, just to cut the short. Diego (26:21) Okay, fair enough. Very simple taste, man. Very simple taste. Okay, but I'm not criticize that. I respect it. Now it's your turn, Mark. Paul (26:26) Mm-hmm. Mm-hmm. Mm-hmm. Mm. Marc (26:27) Yeah. I think I'm gonna start Japanese. have to, I think like some proper sashimi sushi, like really beautiful, not like the fresh stuff, like really from a sushi master. I like a clean palate. Then I'm gonna go French. I'm gonna do, I was, we'll do a steak, but I'm gonna do, I love duck with cherries and foie gras. Like just, like, it's just undeniably, sorry. Diego (26:50) Mmm. That's great, man. That's a great choice. Paul (26:51) Oof. Whoa. ⁓ How sophisticated! Very nice! Okay, and Diego (26:58) Yeah, duck. Paul (27:00) what's your dessert? Diego (27:02) Duck. Marc (27:02) So I'm going to honor. I just love a soccer Twitter or a proper. Yeah, yeah, but the. Paul (27:08) ⁓ amazing. Diego (27:09) Mmm from the Sacher Hotel. Paul (27:13) That is a nice choice. That's a nice choice. Okay Diego, here we go. Rapid fire. Diego (27:18) Okay, I'll have ⁓ a Big Mac. I'll have roasted chicken. Marc (27:24) What? Okay? Paul (27:27) Oof! Nice. Diego (27:28) And because there's a here a place that is called Pollo Rio that it's ⁓ a wooden fire pit with the the the chickens going around and around for four hours. And those are amazing. So one of those a Big Mac and this Chinese noodle from Shesuan. You know, the guy, the one that has like the. Marc (27:33) ⁓ yeah. Paul (27:33) Sounds amazing. Marc (27:41) Yeah, yeah, of course. Of course. Paul (27:42) awesome. Okay, what's your third meal? Marc (27:52) ⁓ yeah. Diego (27:55) like the saucy, like the hot, yeah. Do you know this place? They have the very thick noodles. That has this spicy, not very hot sauce with the black vinegar that is very sour. One of those with the chicken and a Big Mac for dessert. Marc (27:56) Dandan Noodles. Paul (27:59) ⁓ Amazing, amazing. Marc (27:59) on the noodles. Excellent choice. Yes. Yeah, yeah. Yes. They're amazing. Yeah. Wow, wow. ⁓ Paul (28:18) I love it. man, that's that is one last meal. Hey, listen on that note, we also have a bit of a transition tradition when we finish this podcast. I don't know if Mike told you about this. I'm pretty sure he hasn't. ⁓ Marc (28:22) Ha ha ha! Diego (28:35) You missed that part. Paul (28:36) But in case, we talk very shortly about the most idiotic thing we did this week, And we also have the terminator of the week, which is the most awesome thing that we have experienced this week. And maybe also shout out to somebody. So to give you an example, maybe I could start with the most idiotic thing. Marc (28:57) Peace. Paul (28:59) Did you see that I completely rearranged my bookshelf after the feedback we got? And you know also what I did? I did something that my ex-girlfriend once did with this bookshelf. She arranged all the books by colors, which is really, I mean, I'm never going to find anything anymore because it used to be ordered by topics. Marc (29:02) wow. yeah, you did. No, my god. Paul (29:18) And now it's back house. Look at this. And that's the most idiotic thing I've done all day. A week, actually, by quite something. Mark. Marc (29:23) Wow, that's pretty good. Okay, I got a good one. ⁓ So I was ⁓ drinking and I was meeting an old friend for a bar at a very classic bar in Soho in New York. do you know like when you meet a chatty woman and you're like, I shouldn't talk to her because then she's gonna occupy or even a person, doesn't have to be a woman. At a bar that you're like, they wanna talk to you, they kinda wanna talk to you you're like, like. You should ignore them, but you're just too polite and then you end up talking to them, you know? Happened to me yesterday. Of course, man, she sucked up 40 minutes of my time, you know, explaining about her kids, about my life, asking my opinions and all this stuff, and I felt like such an idiot. I was like, dude, I should have walked away. It was terrible. Yeah, yeah, yeah, oh, the same thing. It's like you're an idiot. You should just never talk to someone at the airplane. That's exactly it. No. Diego (30:08) It's like talking to somebody in the airplane and they start in... Paul (30:09) Okay. Yeah. Diego (30:17) Never. And then if you start Paul (30:18) Diego, anything that comes... Diego (30:19) talking back, have to do like, so. Marc (30:24) Exactly, just you have to make it. Yes, yes, exactly. Diego (30:24) Fake like that, that you're sleeping. Paul (30:25) That's a great idea. ⁓ Let me not do this right now. Is there anything coming to your mind? What's a very idiotic thing you did this week? Diego (30:36) Okay, I took... My car is not, the left ⁓ mirror of my car is not working. Okay, because I bought the ⁓ incorrect mirror because a truck broke the, and I bought the incorrect mirror and it's not working, the electric thing. So I took my car to this ⁓ electrician specialist. Paul (30:52) Okay, okay. Diego (31:09) that looks like very shitty place. And then I was in a hurry and I was like, man, can you make this faster, please? Because I am in a hurry. So the mirrors are working. Look, it's working now. Okay, thank you. So I pay the guy and then I come back to my house because I was very in a hurry. But I parked the car. And when I was trying to open the door, Marc (31:19) Sure. Diego (31:38) The fucking door was stuck. Okay. Something this idiot make in, in, in trying to fix the, the, the, the mirror that I couldn't get out the car and the windows, the, the, the electric window thing was not working either or, or nor the, the, the, the, the locks of the car, man. So I have to go in the, in the other seat and get out of the car with all the hurry and the rush and everything. I was like, fucking, I got scammed. Paul (31:58) Hmm? Diego (32:08) but by this idiot to get the cheapest work ever, okay? To fix the mirror. So it was a pretty bad decision, Paul (32:15) Okay, that's pretty good, Diego. Marc (32:18) That was pretty bad. Paul (32:19) But this is amazing. This is amazing. ⁓ This is great. This is a great end of the week. it's like, okay. I got a Terminator. I got a Terminator and that's, I wouldn't have had this beautiful glass of wine if ⁓ I didn't, from a fan actually, I got a wine closer vacuumy thing, which keeps your wine fresh for 10 days in the fridge, which I wouldn't have liked to open this because I'm leaving tomorrow for a week. Diego (32:22) Hahaha Marc (32:25) This is a lot of Paul (32:48) So now I can leave this in my fridge and actually enjoy it the next time ⁓ we record again, Mark, because thank you, Nora, for this really nice wine conservation tool. I'm very happy. Makes me drink more. That's the only downside. So that's an absolute terminator there. ⁓ Marc (32:58) Bye. That Paul (33:06) Mark, any terminators? Marc (33:08) Yes, I'm just going to pre shout out my friend Bonnie who's coming over and has a connection to Snake River Farms, which is an excellent purveyor of steaks. she's bringing out, you do right? And she's bringing over, are you ready? Three porter houses to enjoy tonight. yeah, yeah, yeah, yeah. And I already did all the shopping and bought all the wine to drink with it. So I cannot wait to report back next week. Diego (33:17) I know them, I know those. Paul (33:20) Mmm. Diego (33:23) Poof, the king of steaks. Paul (33:24) Oof! ⁓ Diego (33:36) Man guys, I have to show you something important. Okay? Paul (33:36) Awesome. Diego (33:43) Guys, check this out. Marc (33:44) No, you got the Peter Luger menu framed? What? That's crazy. Diego (33:51) I stole it! Paul (33:53) And guys here we have our terminator of the week and maybe the month Diego Tejeda Diego it was amazing having you on thank you so much Marc (34:06) Wait, wait, hold on.