Nerdout & Workout Podcast
Dive into the Nerdout & Workout Podcast, where the universes of fandom and fitness converge into a dynamic journey of empowerment, exploration, and inclusivity. Our mission is twofold: obliterate gymtimidation and champion a realm where not only the underdogs and dark horses flourish but also where every individual feels seen and heard, especially when it comes to mental health.
Navigating through the worlds of sweat-soaked gym sessions and mythical fan theories, we extend our exploration to encompass the touching realities of fatherhood, the vibrant experiences of travel, the savory adventures of food, the spirited world of football, and crucially, the oft-overlooked discussions around mental health - particularly in men.
In a space where lifting weights and discussing the intricacies of Super Saiyan Blue go hand in hand, we also create a safe harbor for mental health conversations, providing a platform that seeks to break down stigmas, foster a supportive community, and promote mental wellbeing alongside physical fitness.
Join us as we delve into a spectrum of topics, offering tips, insights, and expert advice from professionals thriving in the Strength, Fitness, and Fandom realms. Whether you're here to level up in the gym, geek out over anime, navigate through the chaos and joy of parenting, traverse through wanderlust-filled travel tales, indulge in culinary escapades, analyze football strategies, or find solace and allies in mental health discussions, the Nerdout & Workout Podcast is here to journey alongside you.
Together, let's build a culture that celebrates each rep, each episode, and each adventure, amplifying love, joy, and the pulsating energy of our Nerdout & Workout culture. Your odyssey to intertwine fantasy, fitness, and life’s multifaceted joys and challenges begins right here.
Nerdout & Workout Podcast
Ramen Cat: The Chef's Comeback Story
From restaurant owner to pop-up chef, Kevin's journey with ramen has been simmering in the background for five years. Now, he's ready to bring the heat back with "Ramen Cat" - launching October 2025.
Kevin takes us through his culinary origin story, detailing how his passion for ramen led him to run a successful restaurant before COVID-19 changed everything. He shares candid insights about the restaurant industry, explaining how his original "Ramen Lounge" evolved into "Broken Coconut" to adapt to seasonal challenges. What shines through is his unwavering commitment to craftsmanship - from perfecting broth recipes to his exciting plans for making fresh handmade noodles.
The conversation delves into food authenticity with refreshing honesty. "You want authentic? Go to Japan," Kevin states, embracing the creativity that comes with creating cuisine influenced by multiple culinary traditions. His vegetarian ramen became unexpectedly popular among meat-lovers, demonstrating his talent for innovation while respecting traditional foundations.
We explore the psychology behind culinary creativity, as Kevin explains how taking criticism in cooking differs from other areas of life: "It's nothing personal, it's just trying to make me a better chef." His approach to reintroducing his passion is methodical - starting with tastings among friends before expanding to pop-ups and potentially a ghost kitchen model.
Ready to experience what happens when passion meets craftsmanship? Follow Kevin's ramen renaissance and be first in line when Ramen Cat debuts. The countdown to October 2025 begins now!
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What is up everyone? It's Coach Austin with your Nerd Out and Workout Podcast your nerd out workout and podcast. With my co-host, Kevin, I rap a rabba gun. What?
Speaker 2:up, what up?
Speaker 1:And today it's just the two of us, Just the two of us. It's been a while since we did an episode. We're just Just us, Just us.
Speaker 2:We've been vibing with everyone having a party, doing all this stuff. We're getting a little more intimate, but not in that way it's just us.
Speaker 1:But today's episode we're gonna be talking about what comes to mind, because today's episode is more of a chill yeah, uh, talk about what we want to talk about, but more so it's actually. We did a half year check-in with people our last episode, but now we're doing like a half-year check-in on progress, what I personally want to talk about. For me, when I started the year, I kind of wanted to get back into shape versus how I was before my first kid, and you know, I think I gained. I think that's when I started in January. Like I gained. I climbed up all the way to 250, 248, 250. Now I'm at 236.
Speaker 2:I don't know, that's okay, that took six months.
Speaker 1:It's slow. It's a slow cut, but it's consistent. That's good. I'm very proud of it. I've been working out for four to five days a week and been watching my calories slowly, but it's something that I'm consistently doing. I think I kind of dropped the buy. I cut like 10 the first few months and then April I kind of climbed back up and then I locked back in. So now it's at the time of this recording. It's July and doing great. So I'm trying to do all that before my second kid comes to the world fuck.
Speaker 2:Hey man, round is a shape brother. Hey man, it's all good. It's all good. I mean health. Health is wealth, you know as well, baby. So as long as you're being healthy, then you know you're all good man. But what about you?
Speaker 1:any uh.
Speaker 2:I mean, I've just been trying to, you know just doing my thing, you know working out with uh now, philip and Kobe. You know uh shout out to Ant, you know what.
Speaker 2:I mean. So we miss them, we miss them. But uh, yeah, we've been. We've just been working out, uh, trying to eat a little bit better, and I think I said I don't know if I remember saying this beginning of the year I just really want to work on my mental, like being mentally stronger and following through on like ideas and goals and stuff like that. And I don't want to say like I've failed or anything, but of course we're like it's like up and down.
Speaker 2:It hasn't really been like exactly. Oh, yeah, I've done it, I'm doing it. It's like more like, yeah, I do it and then I lose it and then we do it again, like it's just a up and down, up and down, but that's just kind of. This is like real life right here. This isn't like. This isn't like, oh, before and after six months, you know, like for me it's kind of like this is how it like really is. You know what I mean. Like the stories, you don't always get. You know what I mean. So, like the stories you don't always get, you know what I mean. So you know if you're out there you're struggling Like it's not, it's not always going to work out on the first try, second, try, even your third try. It's just about being in the right mindset and really doing your best every time you go out or or every time you eat, like you're really proactive about what you're trying to eat. Stuff like that it's a long game. It's not a short game, it's a long game.
Speaker 1:It's an infinite game. Infinite game For those of you who watched the last episode. Continuation.
Speaker 2:Continuation.
Speaker 1:Anyways.
Speaker 2:Good yeah, so we're doing all right. We're chilling yeah.
Speaker 1:Did you? I'm talking about the local food scene right now. I'm talking about the local food scene right now. Have you tried the latest ramen shop?
Speaker 2:Oh, what ramen shop.
Speaker 1:In Milpitas Taiko Shin Taiko.
Speaker 2:Oh, I have not, I have not.
Speaker 1:Taiko Shin, I took it. I took it to go. Well, I tried, we tried. I tried taking Giselle there one time because she was craving it. Taiko, I don't know if I'm saying that right, but, um, it's in Milpitas and was she only wanted to go and I'm like, okay, let's go. I'm like, what time do you want to go? I'm always trying to get there, either first there or maybe before it closes. She's like I want to go at 12 and I'm like it's gonna be crowded. I mean peak, peak lunch hour. So then we get there. You see all the people standing outside.
Speaker 2:I'm like there's a line couldn't find parking right.
Speaker 1:Yeah, yeah, there's a line. Okay, I said we're going in and out, sorry, so we went there, but I did. I think I went later on, like later on in the week, when it was like before right, right before it closes. So I went there, got it to go and it's good, but I don't think I should have ate ramen to go. I mean, you, you're the owner or not the owner? You're a chef at a ramen shop. That's not a thing, huh.
Speaker 2:I want to tell you guys something Taking ramen to go is probably the worst thing you could do to the ramen. Okay, because of course you want to eat it hot, right, of course you could heat it up at home, but, like I tried you already like, the noodles are already cooked, so you're going to cook. You got to kind of boil the noodles again, not really boil them, but you want to heat them up. Of course you're going to still keep cooking them, you know.
Speaker 1:Yeah.
Speaker 2:And of course the broth. You know you're going to heat it up on the stove I hope so. You know what I mean and then you're going to lose and broth and you're not getting any other toppings and stuff. I think it's okay but I just wouldn't recommend it. You know what I mean? That's just. That's just. That's just my opinion.
Speaker 2:I really wanted to eat it because I've when I've worked at our ramen shop and of course I don't want to eat there, I want to go home. I'll take some home. It doesn't have the quite the same taste because it's like not freshly cooked. You know what?
Speaker 2:I mean, so you got to eat it right then and there I prefer to eat it right there and then you know. So that's just how I feel. But when it comes to ramen, like it used to be my life for like a good three years Like oh no, not three, it'd be like four years of research and development and doing these late night specials at the restaurant I was working at yeah, we would do these things called mixtape, right, so they would pick like an album, like, let's just say, bc boys album, and they would make drinks based off it, and then we would sell ramen and some sort of side dish. So it would be like we'd sell our tonkatsu ramen and we'd sell like fried tofu with pork you know what I mean and people would come out and eat it.
Speaker 2:And we did this for like six months just to get our ramen recipe like really set. And then we got an opportunity from our owners saying like, oh, we want to open up another restaurant. And they were like we want to do ramen. And they're like, and my chef was like oh, okay, and it's like well, kevin and I have been working on this for a long time, so let's, if you're willing to like back us, let's do it. You know, so we were able to do that. It was called.
Speaker 1:Ramen Lounge.
Speaker 2:Like sorry, no, like Ramen Lounge is great, I know, it's just like. It sounded like a good idea at first, but it just found it sounded like it was for me. I was like I just want an opportunity to run a restaurant, you know, and ramen was like my passion at the time, so it was like whatever, I don't have control over that, it's fine, you know. So we ran with that name for almost about a year, right, and then when the summer came around, we had a dip in sales. Obviously Right, because it's hot. People don't really know.
Speaker 2:Like ramen in the summer is the best. I always tell people I love to eat hot soup in the summer. Yeah, because it cools you down, and everyone's like, what are you talking about? Like, because you're raising your internal temperature and you go outside doesn't feel as hot. A little bs, a little bit of marketing, facts and science and science, look it up. But uh, yeah, so we did that and then we did uh, we actually switched themes a little bit. We changed it to a like, a like a tiki bar, because he wanted to change the bar to a tiki lounge, so we ended up calling it broken coconut. Uh, broken coconut, yeah and uh. So there we did a little bit more. We just kept all the ramens and then we added more hawaiian rice bowls and plates, stuff like that. So, which worked, you know, we did poke stuff like that and uh.
Speaker 2:So I do have a background in ramen, like I ate at a lot of spots in LA, which gave us inspiration and stuff.
Speaker 2:And since 2020, the COVID happened. We did the to-go stuff, but people weren't really coming in to eat because one, you know, people didn't have jobs, like money was tight, so of course, it was hard for people to come in, so we ended up closing and so I went back to the old restaurant Sous Chef there and we were just cooking and doing things and I said you know what? I reached the goal of running a restaurant and I'm going to move back home. So that's what I did, so that's why I'm back in the Bay Area and I haven't really touched ramen in almost five years now I would say like four and a half, but we just round up to five years and I just wanted to tell you especially you, because I know you've had my ramen that October 2025, I'm coming back. Oh, like I am going to bring the ramen that I took so long to work on and I'm going to bring it back to everyone I know here. I'm not sure what we're doing yet a pop-up yet, or we're doing a?
Speaker 2:pop-up or we're doing like uh things I know we're gonna do some like uh some, because if you were here in 2017, no, no, 2018, what was it? 2019, fourth of july it's one of those. I had a fourth of july party at my house.
Speaker 1:I was gonna bring that up where we had.
Speaker 2:We we tested the ramen and everyone loved it. We had a 4th of July party at my house I was going to bring that up when we tested the ramen and everyone loved it. We had a good time. Castillo was taking pictures yeah, Castillo was taking pictures and we had some surprise guests out there. Like Lawrence was out there, Like some old school people were there and if you know, you know, and so I was watching these pictures over 4th of July weekend. I'm like I want to do it, I'm going to, I'm going to, I'm going to fire this up again and it's fired up. You know like I want to bring the passion back. You know what I mean, Cause I'm like I love my job right now Don't get me wrong but it's not fulfilling. Like it's just cut and dry and like work, work, work and it's just a 9 to 5 for me.
Speaker 1:You know what you should call it. What are we going to call it? Ramen Cat.
Speaker 2:Ramen Cat. That's true. I mean, you know what I've had people ask me like. Why is your Instagram handle IrabTheRamenCat? Dude, I'm telling you dude, yeah well, because one I like cats, like in terms of cartoonish, I like cartoon cats, I like cartoon cats.
Speaker 1:You know what I mean Other real cats.
Speaker 2:Real cats are okay. Yeah, I love dogs, I like cats. I love kittens, though. Kittens are great. I mean, kittens are awesome, a lot cuter. And then ramen was, of course, my passion for the longest time. So October 2025, it's coming back. I'm bringing it back and I think we'll do some tastings at my house. For sure I some tastings at my house, for sure I was going to do something in the summertime, but I just. Again, you take one step forward, you take two steps back, and that comes with like the, not just with the fitness, but like the mentality, you know.
Speaker 1:So what do you need to make it happen?
Speaker 2:I'm just, I'm just going to push through. No, what do you need? What do?
Speaker 1:you need Money.
Speaker 2:Okay, well, okay, well, please give us your money. No, I'm just kidding. No, no, no, give us your money please for the ramen cat. No, no, it's just how much? Yes, yes, no, I just you know what I'm just gonna. I'm just gonna need I just want people to come and enjoy, try it out, like, and we're just gonna have fun with it. And I just wanna bring the passion back October. By October it's my birthday month. Oh, that's right.
Speaker 2:Yeah, so I'm just gonna like be nice to me. You know what I mean Just be nice to me, it's my birthday month.
Speaker 1:What would it take to do host a tasting like this?
Speaker 2:month, this month, this month's pretty busy for me, so Are you sure?
Speaker 1:Yeah, definitely.
Speaker 2:Maybe August, maybe we could film it and we could like you know. Oh, and I want to do more like content around it too, because who's not doing content? Now, you know what I'm saying, so shout out. Jp what? But yeah, that was something I just wanted to tell you, and everybody, like everyone that we know that October 2025, ramen Dude, I'm excited.
Speaker 1:Also, I want to point out this was not ramen Dude. I'm excited, yeah. Also I want to point out this was not a setup Like I randomly just thought I just wanted to talk about Taek Show ramen and I was, as we were talking about it. I wanted to bring up that. Like I said, we need to bring you back doing those tastings, right? Yeah, because we missed that. Because we missed that, like as friends, we missed it. And then you just made that announcement. I'm like oh crazy.
Speaker 2:I was literally just sitting. I was like dude. You know what, on the podcast, when we talk about on the podcast, I'm going to make an announcement that we're going to do this ramen thing.
Speaker 1:This is great.
Speaker 2:And you just segued into like oh, I had ramen, the other day.
Speaker 1:That's just what we do. It's all part of the plan. It's all part of the plan.
Speaker 2:Yeah, I'm really excited, so really nervous, you know so a big thing. I think the really big thing was to like, growing up as a kid, like I was very nervous about like talking to teachers, like showing my work to my teachers Because, even though, like I know it's right, I just got this, I used to have this anxiety of like, oh, because, even though, like I know it's right, I just got this, I used to have this anxiety of like, oh, yeah, here, like check it. You know what I mean. But so I was always one of the last kids to like bring up my like work assignment, because you know you do the assignment and you go play right, or something like that, and I'd be so nervous to do that. And even in high school, like I was like well, at high school I wasn't that good in class because I was just kind of like part of that was like nervousness and stuff.
Speaker 2:But but when I came to cooking, like I took criticism different. I just took it as like it's going to make me better. I need to hear this. It's nothing personal, it's just trying to make me a better cook, a better chef. And so, again, I'm ready for criticism and I'm ready to hear it again, because I don't want to be anxious. I just want to do something I love again and I just want to share it with everybody I know. So October.
Speaker 1:October 2025. You heard it here first.
Speaker 2:We're going to hold you accountable to it.
Speaker 1:Yeah, hold me accountable. If not, Because now, like, because our friends are going to be watching this and they're going to be like yo Yo out, like because our friends are gonna be watching this and they're gonna be like, yo, yo, we're coming back.
Speaker 2:Because that was. It was actually funny. When I moved back from la uh, I don't know if it was like one of the the first time I went to go visit my friends there or the second time I actually took the old ramen lounge sign. It's like this giant sign that used to have, um, what's it called the. It's like it's like this, this lighting, but it's like in a tube yeah, neon, you just have neon. And my old boss was like, oh, yeah, you can have it. I'm like, oh, sick dude, and I it didn't have the neon in it. I'm like, oh well, so it just says ramen lounge.
Speaker 1:And I'm like, dang, this thing looks you can still get it, I think, for fix. I don't think I do, I don't think I'm gonna afford the neon in that thing.
Speaker 2:I might just buy some of this stuff. You know what I mean, or something. But I was just laughing because I was like, oh, it's just a sign.
Speaker 1:There's no. Well, that definitely has to have a place in your. I mean, it could be a ramen. You can call it Ramen Lounge, ramen Lounge, we'll see, or the Ramen Cat, so you know I do have both signs my old restaurant.
Speaker 2:So it's in my backyard Once hung hanged up by like where we eat, like in the backyard and stuff.
Speaker 1:What's the other one?
Speaker 2:called Broken Coconut.
Speaker 1:Broken Coconut Ramen Lounge.
Speaker 2:No, that doesn't roll off the tip of the tongue. You know what I mean. Redemption Ramen no, that's whack.
Speaker 1:Dude, I'm excited. No Ramen Cat dude go to and because I'm saying it, it's the name. It's the name. Everyone's going to be like Ramen. Cat Comment below if he should name it Ramen Cat. Oh, we'll have a poll, we'll do a poll. Do a poll, we'll do a poll. It's either Ramen Cat or Ramen.
Speaker 2:Cat. We'll be like Cecile, not take anyone's suggestion.
Speaker 1:Oh yeah.
Speaker 2:We'll just take no one's it. We just want the engagement.
Speaker 1:I just want the engagement.
Speaker 2:But yeah, man, for sure, yeah, yeah, we're doing it.
Speaker 1:So okay, so is it Now. What is it Now? I have to ask. Now I'm like turning into like an interviewer now, Like because I want to dive into it, I want to dive into you set a date, you want to get back into the passion of cooking To the game, to the game. Now, what are you going to do differently?
Speaker 2:What am I going to do differently?
Speaker 1:Versus what you did before, and also it's like a two-part question. And also, how are you going to stand out in the ramen culture in?
Speaker 2:the Bay Area. You know that's going to be the hardest thing. It's probably going to differentiate myself from the other ramen shops or just ramen restaurants in the Bay Area, but I just got to stay authentic to my style first. So I really got to get my baseline. And one thing I did at my restaurant that we did was we used to order our noodles from Sun Noodle. If you ever know who Sun Noodle is, they make really good noodles, but I've always wanted to really make my own noodle. I wanted to make fresh ramen noodles. So I'm definitely going to be looking into making my own noodle. We used to do that for the mixtapes. We used to make our own ramen noodles. It's just that the space we had was so small that we didn't have space to make noodles Really. Yeah, it was like the kitchen itself was probably no more bigger than this studio.
Speaker 1:Oh, like you're talking about handmade noodles, like handmade noodles.
Speaker 2:I thought you're talking about like boiling the noodles no, no, no, we used to have like, uh, it was crazy because we had this, it looked like a fryer but took water and then you just like cook the noodles and it was pretty sick. So because, that because you remember?
Speaker 2:uh, you remember at the fourth of july thing we did I just had a pot with water and we had like these little baskets. That was so stressful because we were literally just heating water on a stove and then the water would get murky from all the starch so we had to switch the water out. Isn't that flavor? It's flavor, but I mean I don't know, I wouldn't say flavor, but it's just like. The problem was that we didn't have like industrial size stoves so it takes so long for the water to boil again, you know.
Speaker 2:So, you don't have to like everyone's like, hey, how's it going. I'm just like, hey, yeah, no, it's great, you know cooking and stuff. I'm like is this boiling yet, dude?
Speaker 2:you know and stuff like that so yeah, you know, just learn from the mistakes. And uh, something else I want to do different is, uh, I want to expand on my style a little bit, but the flavors that I use, you know, I mean maybe it's like using different ingredients that may not be normally used in traditional ramen and I I don't I don't uh say that my stuff's authentic or traditional at all. It's definitely, it's just ramen, it's just something new, something different, like and I always say this to people like who go to restaurants and they're like, oh, it's not authentic. You want authentic? Go to japan, bro, dude, or go to, or go to like seriously, oh, this isn't authentic. Like moroccan food, go to morocco. You know what I mean. Like why, why you like, we live in a different country, yeah, so obviously we don't have the same produce, we don't have the same stuff, like I mean, yeah, it's not the same land, not the same land, duh, you know what?
Speaker 2:I mean Food grows from it. Yeah, it's not going to be authentic. It's not going to be authentic. So I mean, there's places here that do bank on that authenticity, and which they do really well too, but of cater to your audience being in America, stuff like that, like Chinese food Chinese food is very different in China than versus here.
Speaker 1:Oh yeah.
Speaker 2:They don't have. No Kung Pao, you know what I mean. No General Tso. You know what I mean. Like bro, it's just different, you know. So I mean it's just, it's more sweeter here, I'd say, you know, and I don't think it's wrong, I just think it's different, you know.
Speaker 1:What would a ramen influenced by Filipino cuisine look like? Ooh, that's pretty wild, you know, because I already have that in my head, but I want to hear your thoughts.
Speaker 2:I mean Filipino food. We already have like soups that have noodles as well, like people like Chicken Mami. You know they have like people like Chicken Mommy. You know they have like these yellow noodles and it has like egg noodles yellow egg noodles, you know yeah.
Speaker 2:So people eat that during you know, like cold times, stuff like that. So I wouldn't, I wouldn't be able to like really say what a ramen, a Filipino ramen, would look like other than like just ube, you, other than like just ube. You know what I mean. I'm sorry. Why did you have to? That's like the thing now. It's like everything's just ube at Trader Joe's ube pretzels, ube waffles. You know what I mean? Like everyone thinks that's like Filipinos, that's all adobo, you know what I mean.
Speaker 2:So it's like I know we don't, but I it's like it's just like there's a lot. I know we don't, but I don't know. Bro, I'm just like I'm just ranting a little bit, you know. So okay well.
Speaker 1:I my vision in my head give me your vision well, it's, it's a typical tonk, okay sure. With the noodle. Thin noodle With the thin noodle. Thin noodles, okay, I like, and then the pork belly.
Speaker 2:Okay.
Speaker 1:Sounds like a regular ramen, right yeah, but then we put litch on.
Speaker 2:Oh so crispy skin litch on.
Speaker 1:Oh, yeah, okay.
Speaker 2:You put four of those babies in there. So let me get this straight. You want pork broth with the pork belly meat, thin noodles and the crispy skin. Oh yeah, and then the chives. We're killing somebody for sure.
Speaker 1:Yo, but dude, who would not buy that for $45 a bowl? That's wild. Plus tip we start the tip. Minimum 30%.
Speaker 2:Wow, wow, wow. Oh yeah, you know what Small rant about this really quick. You know the tip machine. You know when they say, oh, you want to leave a tip. Yeah, remember, it used to start 15, 20, 25. It used to start at 5 percent. Sure, sure, but now they be putting the big numbers on the left side. Whoa and I was like yo, I don't mind paying, but at the same time I don't like being tricked into paying.
Speaker 1:They try to trick you with that muscle memory. The muscle memory, bro.
Speaker 2:I was like oh, I won't say where it was a franchise.
Speaker 1:Small business.
Speaker 2:It's alright. Though I like small business, you gotta take care of them and stuff like that.
Speaker 1:You don't gotta trick people.
Speaker 2:You don't gotta trick people, Because I always say well, what makes great service, you gotta have good staff and good food. You know what I mean.
Speaker 1:So are you thinking of brick and mortar or pop-up?
Speaker 2:No. Brick and mortar no.
Speaker 1:No, no, no. Your mortars are gonna. You know what I mean.
Speaker 2:I just, you know, maybe Ghost Kitchen, something like that, where we just do like I mean I just ranted earlier about I hate to go ramen and we're going to do to go ramen. But you know, I think pop ups would be the safest bet for now, like maybe if I have some friends that own restaurants that we could do out of you know.
Speaker 1:but I don't know.
Speaker 2:Oh, I know people. But yeah, you know what I mean. That would be cool, like you said, tastings at the house, stuff like that, you know.
Speaker 1:Dude, there is this. Shout out to Lucky Buddies because the other. You'll know where I'm going for this. So the other day I was driving to work, we had morning High Rocks class and all that stuff, and then right next door to our gym is a doggy daycare called Lucky Buddies. Right, okay, great people, jessica and Alex run it, and Alex was out in the front with this little with the truck. I noticed the truck first Because it was that it was the truck you only get in Japan.
Speaker 1:It's like a hot K truck you only get in japan. It's like a k truck.
Speaker 2:Huh the k trucks it's like a small truck, like it's only two-seater, but then they have a little flatbed. Yeah, you can't find it here. Yeah, it's not street legal. You have to import it.
Speaker 1:Yeah, yeah, so he had it all set up in front of his in the parking lot and I was like, oh, what is that? And then he had like this coffee thing. And I automatically he's like it's a coffee pop-up, what is he doing? So I stopped him like, hey yo, what's going on here, billy? He's like, oh, I'm launching my own coffee thing. It's called, I think, lucky Coffee. Ooh, so this is a shameless plug. He didn't pay me to do this, I'm literally just talking about it.
Speaker 2:Yeah, yeah, yeah.
Speaker 1:It was good coffee.
Speaker 2:I like horchata and stuff, but in my head I was like dude, this is perfect for fucking ramen. So he has a K-truck and in the back he's making coffee.
Speaker 1:He's coffee, but that could be you but ramen Damn that's very interesting and then we could have that big ramen cat.
Speaker 2:Thing in the back. I think that's true. Yeah, yeah, yeah, yeah.
Speaker 1:And then I could buy a suit, I could be the ramen cat and spin the sign, and spin the sign and just be like yo.
Speaker 2:Austin, where you are in life right now. You do not need to be wearing a suit and spinning a sign for anybody, or do you. Why? You know, no, that's pretty, that's interesting, because it's funny, because I was my co-worker. I take him home like every day, right, and there's this guy in his neighborhood that sells those pinwheel chips. You know like the. You know, outside Independence, we used to like the. Oh my God, Tapatio, the next thing you do with the chips, chips, and they got the corn, the elotes and all that?
Speaker 1:What were they made out of? I never knew that. I think they're just a wheat.
Speaker 2:They're like a wheat, like chip. It's great, it's delicious.
Speaker 1:Dude, I remember eating that before full of practice, I was like I'm gonna eat, yeah, because I ate like two bags, because that was like 50 cents or a dollar or something. Oh yeah, give me that.
Speaker 2:He just put all the toppings on there yeah. So he uses a golf cart, so like he chopped off the top, like the roof, and then you just see all his chips and stuff in the back. He has a little umbrella thing to give him some shade and he's just driving the neighborhood in this little golf cart. I was like that's sick dude.
Speaker 1:So instead of cart girls, it's ramen cat.
Speaker 2:Oh my god, we just drive on San Jose Muni.
Speaker 1:We'll buy a round. We'll buy a round. It's gone up in price, we'll use our own cart.
Speaker 2:Yeah, I heard.
Speaker 1:I've been told they've been bought out, they're not owned by the city anymore, no, they're owned by, like, I think, a family right, Something like that.
Speaker 2:They got bought out. There's like a new owner now, Now Allegedly I don't know. I just got told about this this morning Morning.
Speaker 1:Wait, wait, wait Time out, so wait. So because I remember they're under new management.
Speaker 2:Okay, maybe this is we're talking about the same thing. This is when we started like two years, three years ago. I just found out about that. They don't that someone else's taste. Like someone took over, like the city doesn't own San Jose Muni anymore. It's like privately owned now.
Speaker 1:Oh damn.
Speaker 2:That's what I heard from somebody. I don't know if it's true or not, but he told me that the green fees were like 77 bucks, and I'm like Whoa, whoa. At beauty At one point 45?. Yeah, it's like 50 with no cart. Yeah.
Speaker 1:You know what I mean. Now 77?
Speaker 2:77, no cart. That's what I've been told. I don't know if that's just go to Coyote Creek or something.
Speaker 1:I mean what do we get?
Speaker 2:I mean we better get some better greens. You know what I mean. I don't want any divots or anything, or any freaking holes or anything. It's been kind of getting better. I do say, the course has been maintained a lot better recently. So then yeah, we could just drive the.
Speaker 1:Ramen Catmobile yeah, and then you guys hungry. You guys hungry.
Speaker 2:That's so weird.
Speaker 1:Dude, you got shots and ramen. Oh man, that's kind of wild. Actually, I'm telling you the Ramen Cat. Yeah, yeah, yeah, yeah.
Speaker 2:It's going to happen, for sure We'll make it happen. So how? Oh? So at the restaurant we did three styles of ramen. We did the tonkotsu ramen, which was like our pork broth ramen, and then our second one was a shio ramen, which is like salt, like it's seasoned with just like salt, and that was our chicken broth ramen. And then we did a vegetarian ramen which like absolutely killed in our area Because there's a lot. It was like a vegan vegetarian place, you know.
Speaker 2:so people are like oh my god, it was just wild because, like you know, that ramen the vegetarian one was literally something me and my chef had worked out on our own.
Speaker 2:We didn't really all we did was we made like a stock out of like mushrooms and kombu and like lemongrass and green onions and we made that broth and then the tare, which, like flavors. The broth was coconut based, so we had coconut little fish sauce, some miso and uh, some like hot stuff, like uh, sambal stuff like that, and people loved it. Dude, I actually had people like who were hardcore, like meat soup. People were like, oh, this is really good, you know. So that's what I'm chasing bro.
Speaker 2:That feeling of like changing carnivores into vegetarians. No, I'm just kidding.
Speaker 1:No, no, no, no, no, no, Dude we should do like a ramen and run event. I'm all about it. That's insane. Why?
Speaker 2:not, you run first, then you do the ramen. Every mile you run is a bowl of ramen.
Speaker 1:Yes, so three bowls of ramen, three miles, dude, but I'm just saying, like you could set up in front of the gym and then we'll just do like a run club. Right, let's do the run.
Speaker 2:And after the run that's right, I mean, but at the time of this recording you're about to do your yoga and bobo right, yeah, it's this well this weekend, right, please?
Speaker 1:yeah, we need to sign up more people. I'll be very, I'll be very honest like I'll be very like some of the events, I kill it right yeah high rocks, half rocks, yeah, sold out speed camps sold out.
Speaker 2:Sold out. Of course, it's Boba Yoga. Hey man, you're the first through the door.
Speaker 1:You know what I mean. I got maybe like three people right now.
Speaker 2:I need 25.
Speaker 1:300. I need 25 people.
Speaker 2:It's all right by the time this is recorded.
Speaker 1:I'm going to keep pushing it.
Speaker 2:I got to pull the plug.
Speaker 1:I'll swallow my pride.
Speaker 2:I'll to Kobe, though.
Speaker 2:This morning during training, yeah, he made an announcement about yoga and boba oh yeah, he was like oh, hey guys, just wanted to remind you guys that we got yoga and boba this weekend. Sign up for a free like not free session, sorry, sign up for the hour. It's like whatever the price was not revealing it, but yes, and he was like you get, you get to do the hour yoga and then you get some boba after, because I don't know who the boba is provided by. But you do get a boba and I was like, oh, just one. I was like, give me all the toppings. I want all the toppings.
Speaker 1:I'm working with. Well, I'm gonna pay the vendor, but like I gotta get the numbers up. We could make 25, for sure we could make it. I've been texting, I've been on that hustle.
Speaker 2:I go harder. Text auntie and uncle.
Speaker 1:Hey, come out, I'll try.
Speaker 2:Come on, fam. I'm doing our best. Come on, fam.
Speaker 1:But yeah, you just got to read events and how it pops off. Yeah, I mean, you know what.
Speaker 2:It's better you try events than you're always like, oh dude, we should do this and that and just never do it. You know what I mean, because there's a lot of people out there who are always like, I want to do this, I want to do that, and they don't do anything, you know. So at least you try. You know what I mean. I'm always trying. The answer is always no until you ask.
Speaker 1:But it gets to me because it's like those same type of people who are like, oh, I want to do this.
Speaker 2:I see, yeah, yeah, yeah. But look at this so like it's like bro, but you had like five good events. You're telling me one event's gonna be like oh, you're terrible, you suck it's usually how the world works it does work, but fucking horrible. But at the same time it was all my followers, but you gotta try. At least you know what I'm saying.
Speaker 1:Well, I mean I'm excited, I'm gonna, we're gonna keep pushing it's gonna be great, but uh the ramen and run ramen. That's where I mean. I just want to see you with that ramen cart, with the cat.
Speaker 2:I like I don't know high rocks and ramen Someone's definitely throwing up after that.
Speaker 1:Well, you do the workout first, then you eat the ramen.
Speaker 2:Oh, it's not a relay or anything we can do. The ramen relay, ramen relay, that'll be.
Speaker 1:Everyone's has to like run. Now you're paying the cleaning service because people will throw up.
Speaker 2:That's what we do at the park.
Speaker 1:So you eat a bowl, run a lap.
Speaker 2:Yeah, run to the park.
Speaker 1:No, no, no, we're going to go to high school. We're going big on this.
Speaker 2:Oh, okay, football stadium, football stadium Throw up on the grass.
Speaker 1:No, you're throwing up on the track, okay, but it's like it's a ramen relay. So you go outer to in, so you go to the outer ring one round, eat a bowl of ramen, then you work your way to the that's eight.
Speaker 2:Isn't there eight lanes?
Speaker 1:Yeah, and then after that so you're eight bowls of ramen in. That's two miles, right? Maybe If it's like, a full size. Then yeah, and then we do 100s on the football field. You're crazy. Sign up now. Sign up now.
Speaker 2:But you get like almost 10 bowls of ramen Ramen cat. That's pretty wild actually. That's actually a crazy idea. It just might work.
Speaker 1:I mean High Rocks and ramen Ramen High.
Speaker 2:Rocks, or we just do a Half.
Speaker 1:Rocks event, and then you're just there.
Speaker 2:And you're just there to eat. How long does a high rocks event work?
Speaker 1:How long does it take? It could be the whole day A half, well, because you do it in heats, so we release people in different times.
Speaker 2:Oh, I see.
Speaker 1:So you got different people going at different times.
Speaker 2:So it's like an even flow of people Actually. Okay, here's the idea start at 10am. It takes what, how, like an hour to do about start at 6am dog oh, I was gonna, okay, I was gonna say like start at 10, so when they're done at 11 they eat lunch. People at 11. Ramen is breakfast, lunch and dinner.
Speaker 1:That's the mindset the vision is everyone's eating ramen cat for morning, noon and night.
Speaker 2:That's crazy, man. I've done that where I eat ramen all day, dude, it's tough. You know what I told a coworker? I'm like I think the reason why I don't eat much soup anymore is because I did ramen for so long. You know what I mean. Because sometimes you know you eat your lunch. You always want some soup to kind of like you know, drink, or like have you know, you know, but like I think that's why I don't drink, eat as much soup. Now, it's just because I've I've done it for so long.
Speaker 2:You know what I mean so but yeah, I know for sure, dude, so I'll definitely check out that place though, milpitas, I wanna see what's what's new.
Speaker 1:You should just go and eat there for sure where it's good and be like I'm copying this oh dude, they put sweet potato in it. No, it's like genuine, like you ever eat at Epidome. Yeah, it's like, I feel like it's like that, but I just it got it to go. Yeah, noodles, jellified broth, it wasn't. It wasn't the greatest.
Speaker 2:I mean, that's how you know the broth's good, though that's how you know the broth's good.
Speaker 1:Though that's what I was saying, it didn't turn into like a solid.
Speaker 2:But it was like getting there, though no.
Speaker 1:I mean maybe.
Speaker 2:But it was just very. Liquidy, it was very savory.
Speaker 1:That's what I was talking about. That's good, like it was glistening in my face.
Speaker 2:That's good, that didn't sound right. That didn't sound right. No, because that's why. Like so, we would, we would. What was it Like? We would put this, like Pork fat, into the broth, you know. So it really Like coats your lips and stuff.
Speaker 1:And you're really like.
Speaker 2:You know like Really gets you like Wanting to eat more, you know so.
Speaker 1:We'll go there. We'll go there next time. Yeah, what was it? Oh it, yeah, what was it? No, it's good man, I'm excited we should definitely look for a cart for you. I'm excited now, man.
Speaker 2:Let's build on the food first. Let's make sure it's all good and everyone likes it, and then we'll. No no no, shoot first, aim later, ask questions later. Nah, dude, nah, nah, nah, nah. You a wild man.
Speaker 1:That's crazy. So what I'm hearing is that you're going to host a little taster event. We do some tasters With your friends.
Speaker 2:With the friends and then we can really have people. I'm excited, yeah, yeah.
Speaker 1:I'm excited, I'm first.
Speaker 2:I'm going to give you some background behind this. This started as, like, this tasting idea. I was talking to JP about this and I was just kind of like oh dude, I want to do Filipino food like my way. You know what I mean, because there's a lot of debate on what modern Filipino food is and I have my interpretation of it and there's stuff I want to do.
Speaker 2:But I felt like the bar was very like high, like it was like something that I was trying to reach that I hate coming off the couch, like, like, like think of a quarterback that's been injured for like a year right Coming off the bench and like coming off the couch and trying to play right away. They're not going to be good, right. So I was thinking to myself let me not jump into that right away. Let me go back to something that I'm a little bit more comfortable with and something I could really build the flavors first, like ramen. Like I know these flavors, I know what it should taste like. So let me rebuild my palate in terms of what I know tastes good, and then I could even be more inspired to do other stuff so you gotta play overseas at at NFL Europe before your next contract.
Speaker 2:Damn, I guess. So I got to play in China first and then make it to the NBA.
Speaker 1:NFL Europe Reinhardt.
Speaker 2:Is it?
Speaker 1:Reinhardt Rainfire, one of those teams. Well, anyways, then you got to go to Canada.
Speaker 2:And play Canadian football.
Speaker 1:Yeah, that's wild. It's actually pretty good. They're pretty good Then. Then you play for the Browns.
Speaker 2:Oh man, tough, that's tough. Could be worse, though man Could be worse, could be worse.
Speaker 1:Then you feel, then you get traded to the Niners, then you sit.
Speaker 2:And then everyone hates you because you can't.
Speaker 1:You're a quarterback.
Speaker 2:I always thought I was a kicker. I'm not that high up brother, I'm not putting myself that high up. I know the example is quarterback, but I'm just kind of like I'm humble baby.
Speaker 1:Well, I'm excited for RobinCat October 2025. October 2025,.
Speaker 2:Yeah, I already have designs. You have designs, wow, marketing team.
Speaker 1:We're just Team of one, but I'm excited we're going to do that.
Speaker 2:Cool man.
Speaker 1:What was it Is that? I still can't get over it. I'm excited for the tasting. I am I am.
Speaker 2:I mean you know the funny thing we did not know how we were gonna fill this hour.
Speaker 1:Well, we are filling it with ramen dog we had a good chunk of this. Like yo, this just organically worked out that's just how it is, though nerd out and work out and this is just how we are, you know just naturally, we still gotta get adrian on this oh yeah, I'm sorry, I want to tell you I I got I got worked on by adrian.
Speaker 2:Like two weeks ago. I booked appointment and then, because I was having like this weird pain under my shoulder blade and he like knocked it out, it was great. It was like my first time getting chiro work done. It was great, dude, it was crazy.
Speaker 1:For those of you guys who don't know, adrian Ricalde is a great friend of ours and he also opened up his own chiropractic practice, endorphin Garage. Endorphin Garage.
Speaker 2:Make sure to follow him. Make sure to follow, I'll put stuff.
Speaker 1:He pulls out great content. For those of you who don't love chiropractors and all that stuff and feel like they're voodoo people, he's actually going about it the right way Science Building it science-based. There are good chiros. He's actually going about it the right way. And science building it, uh, science based. There are good kairos out there and he's he's one of them he's one of them, just come out I will have him on the show. He's also a mango king. He hates it when I keep pointing that out.
Speaker 2:It's hilarious mango king dude.
Speaker 1:Every time it was like we go out club like, or before we, we go out and then we just be in our group, and then there's other groups of people and then he's like oh yeah, he's a Mango King. They're like what, he's a Mango. King Mango, king Can you stop saying that I'm like nah, dude.
Speaker 2:You know what I swear. This is a core memory of mine. I think it was Liquid or something and they started playing a Mango King song. What's Liquid? It's like a club here In Mountain View. I think it was. Oh my God, I forget. Like I said, Jesus Christ Liquid. This is just a memory I have that we were at a club I don't know if it's Liquid, that's what I just remember and they started playing a Mango King song and they were like he's right here. He's right here, I remember, I just.
Speaker 1:Did you go on stage?
Speaker 2:No, no, no, no, it was just kind of like we were just like going off. Unless this is a dream I had, but I can't, I don't know. You had a liquid dream, damn O-Town, a little O-Town Liquid dreams.
Speaker 1:Yeah, but don't worry. But yeah, we got to get him on.
Speaker 2:Yeah, we get him on cupping. My first time getting cupping done, that was an experience. I was just like whoa, that's if the sensation was, uh, very different. I've never felt that and the the marks it leaves, like the little like circles on your back, is crazy, looks crazy. But I felt like it really helped, it really loosened up my back and yeah so have you do like exercises through the cupping as well oh yeah, we were like moving, uh like my arm up and down a little bit, stuff like that it was.
Speaker 2:It was, it was very interesting and uh, um, I felt like, um, why did I do this earlier? You know what I mean. So you see him again, uh, probably probably next month, probably. Do you ever work on your ankle a little bit? Yeah, he worked on my ankle a little bit, my foot, you know, and stuff like that. And, oh my god, when he went through the knots in my calves, bro, it was.
Speaker 1:You were just laying there and you were just like. It's good man, did he cup the?
Speaker 2:Oh, he didn't cup. We didn't cup there, but he was like digging in to the cat and I was like, bruh, that's tough, you know, and the crazy, the crazy one, uh, I had a really bad knot right here and then he was just like all right, I'm going to dig in and then it's like just slowly move your head. I was like like where like breathe, like he's like keep turning, I'm like okay, and it was just like dude. I could, like he's like breathe out and I'm like it hurts like it was so bad, but when it like, finally released, it felt so good.
Speaker 2:Dude, like it's crazy man. It's just crazy how one part of something may be hurting and then, once you release this, another part feels so much easier to do a movement. You know what I mean.
Speaker 1:Yeah, yeah, yeah, it's crazy how the body's connected, man. Well, it's super connected. I mean, muscles are connected One part of the body, I mean that's the whole thing. Yeah, it's crazy, man, you really got to take care. It's all movement. Yeah, movement-based habits.
Speaker 2:The way your body moves is based on your daily habits, notice like what was it Like?
Speaker 1:people are like either left foot, right foot. That's why I don't believe in like when you're assessing clients like they're always going to have some imbalance. It's because we're like. People are right handed, people have a preference of how they sit.
Speaker 1:So it's like I'm not going to be that type of coach, to be like, oh you're not, you're not perfect. Like you are unsynchronized, this gym's not for you. Oh, you need to pay me. I originally charge $100 a session, but you need $500 a session because you can't balance on your toes when I'm looking at you. I don't know where you're looking, and it's not your eyes, it's your hips and it's like what.
Speaker 2:You know it is a funny story. Once I was training with Ant and I think we were doing farmer's carries right or some sort of march. Right In the back right he's like oh Kev, make sure your your foot's pointed this way, make it straighter. And I was like. And I was like, oh dude, I was like so I had broken my leg before and on my recovery my leg was like this for the longest time. So I kind of like, so my right it's like this, right.
Speaker 2:So, and then if I try to make it straight like this, which I can, it doesn't hurt. But what it feels like is that my legs like this it feels like I'm like turning it, but it's absolutely straight. It's like, oh okay, no worries then yeah, you're good, like you're good no worries, like he just thought that it was just like uh, placement, you know.
Speaker 2:I mean, I told him like it's just naturally how my foot is, because he understands yeah, yeah it was just, it was just a funny moment, or like I was like I have a story for you and he's like, oh, okay, no worries. But, see coaches like him as they should.
Speaker 1:they understand that when sometimes people are just built differently or life happens and you heal in an awkward position and you physically cannot, I mean you can, but it just neurologically doesn't feel like you're even so, you're back to your bias.
Speaker 2:Yeah, yeah, yeah.
Speaker 1:But that's the thing. Human body in general is always like a constant work in progress.
Speaker 2:Yeah, for sure.
Speaker 1:Going back to your first point, right, it's always progression, progression.
Speaker 2:Just working on it.
Speaker 2:No, that's good, yeah, and it's kind of wild too, just like the way we've built our bodies with Ant and you know your guys' crew is like my squat now feels so good like before. I may not get a full squat, like you know, like power lifters or whatever, but it's definitely much lower than what it used to be and it's not that it feels good. I feel very confident with it. That's the point. Like today we were doing three sets of paused paused squats, yes, and whenever we got to the heavier, when I got to my three sets of paused squats, yes, and whenever we got to the heavier, when I got to my heaviest weight, even though I had to pause and I had to come up on it, it still felt very good, like it's just from the repetitions and all the cues that these coaches have given us. It's just really given me confidence in my squat.
Speaker 1:Wow.
Speaker 2:To like really want to push for more weight. You know I appreciate that yeah it's really good man.
Speaker 1:Does he do online programming for you too, we?
Speaker 2:used to, but I got rid of my other gym membership because HSC's number one. You know what I mean.
Speaker 1:Wait what was the other one?
Speaker 2:I had a 24. I had one for 24.
Speaker 1:24 hours in the.
Speaker 2:Milpitas one.
Speaker 1:Oh yeah, what happened to Fitness 19?
Speaker 2:Oh, funny story. Okay, so Fitness 19,. There was a time where I was like I told Ant like, okay, I'm going to, I want to go to the gym more than just our three sessions. I want to go Tuesday, wednesday or whatever, monday, wednesday, whatever, whatever the sessions were Right and I, the sessions were right, and I was just like, okay, let's go. And so he programmed me out and stuff, and um, I did it at fitness 19 for a little bit and then I had we had stopped and I said a couple months later I was like, oh, let's start up again. He's like, okay, sure, and then the morning on my first day going to fitness 19, the place was empty. Wait, what? There was no equipment in there. I'm like what the hell they were like. I was like there was a sign on door saying like they've been bought out by um, what's the? Uh, the one where you can't drop the weight because the alarm's going to pop Planet Fitness.
Speaker 2:So they were like I don't know it was, they didn't get bought out or something, but their account all the accounts from Fitness 19 in the area went to them the one over in McCarthy Ranch, wow. So I had to go all the way over there to cancel my account over there because it was just like I'm not driving that far out just to work out, because even though I drive to you, it's just different.
Speaker 1:You know what I mean? No, but Fitness Night. So are they gone?
Speaker 2:No, not everywhere, Just in my location that was gone. It was pretty crazy, man, because story time, were you a part of it or you were just? You just knew Butch, right? No, I did help him you did help him so there was a guy named Butch over at Fitness 19. Shout out to him.
Speaker 1:Old mentor of mine.
Speaker 2:Old mentor of Austin and he gave me a job One. And he gave me a job One of my first jobs in life and it was just to go door to door to pass out flyers for about $519. And this was holiday time, so that's, of course, where you got to get those clients, because you know Thanksgiving eating all that stuff, and so it's the best time to sign up for a gym, and this was Black Friday Right. So after Thanksgiving, me and Austin, we used to do this thing.
Speaker 1:Black Friday you go Best Buy. Oh my god, yeah, way back.
Speaker 2:We used to get in line. There wasn't this like oh, early bird, online BS, no, you had to be in line, you had to get a ticket and you had to tell people to not cut in line. You know, this was a different time and we had done that. I got home at like 4am or something like that, after we'd done our shopping, or 5 am, something like that, and then I was supposed to go to fitness 19 to pick up the flyers from butch at 10 am and I woke up at 2 pm and I just never, I, never. I I was a kid, you know, I had no, I forgot to set an alarm. I was just dead tired and, uh, after that I don't think I ever worked with butch, ever again. My bad, but you know he, he was the og that opened up that gym and we did have like that and, dude, the entry rate was great, though it was like like eight dollars a month. It was very low and we got locked in for that, like the whole, even though, when, like, people were paying like I think, 15, 20 bucks at the end of their lifespan there at that location and we were locked in at eight8 a month. That's why I was like I was like damn it, like I was actually going to use it and now they're gone. It freaking sucks.
Speaker 2:The worst part was Planet Fitness trying to cancel my account over there. Dude, why you had to go all the way over there in person to cancel it, right, because you had to sign it. And then my parents also had accounts with them and they're like oh, they have to come here and sign. And I looked at him like, dude, you really want them to come all the way here just to sign? Can I just sign for them? And was it auto renew? Yeah, it's auto renew. So we were there. So they were paying and they had increased the price for us to like 12 bucks. You know what I mean. So that's why my mom's like well, we don't want to pay for this anymore, especially because it's so far away before. It's just down the street, no problem.
Speaker 2:So I went there and I was like, okay, we want to cancel. Like okay, well, I could you just sign for you. And you're, you're good. Like what about my parents? Do they want to cancel? It's like, yeah, they got to come down and cancel. I'm like come on, dude, let's you really, they really need to sign, like yeah, we need to say. And I looked, I'm just like bro, and he just looked around he was kind of like okay. So then he, the little prompt, came up to sign for him and I just signed for them and that was it.
Speaker 2:Oh, that's why I was at first. This guy was being a real dickhead about it and I'm just like come on, you're sitting here, you're not even looking at who's signing in, like you don't care, just let me. Was it a manager or like the front desk? I think it was just a front desk guy.
Speaker 1:Yeah well, he was just doing his job and I'm just like, but those yeah they make it very hard. They make it very hard. But honestly, I just looked, yeah.
Speaker 2:I just looked at him. I was like come on, dude. And then he was just like alright, whatever, like he didn't really care because at I'm sure this is just like a job for him. It's not like his passion, so he's just kind of like whatever.
Speaker 1:Damn, that's right on. Planet Fitness is in the McCarthy Ranch area.
Speaker 2:Yeah, I think we're the no, no that men's warehouse used to be, but like that area, that back area.
Speaker 1:So did you at least try a day in it.
Speaker 2:No, that whole Planet Fitness like oh, don't drop the weights. The alarm thing is like Judgment-free zone, but we judge. Judgment-free. But if you're ripping weights like hard, yeah we judge.
Speaker 1:I've heard great things about it. I've heard off things about Planet Fitness Like it's great just going out what I do like about them.
Speaker 2:they do have a lot of locations in different states.
Speaker 1:Well, I mean.
Speaker 2:It's great.
Speaker 1:They have full showers.
Speaker 2:Really I just know that because I follow this guy on YouTube who like lives in his he has like a camper van that he drives all around like Idaho Montana and he goes to Planet. Fitness to work out and take a shower. That's pretty smart, it's pretty cool. So it's cool that they have a lot of locations like that.
Speaker 1:So that. So, yeah, that's pretty smart. Yeah, um, what was it? No, yeah, the. I mean that's, that's crazy, the. The reason why I actually brought up the online training is that that's one of the things that's been kind of like the missing piece, what you're trying to do is online training the final infinity stone it is the final infinity stone.
Speaker 1:But I've been like like dude, I have fellow coaches. You're like dude, austin, you gotta get into online training. It's like less time but you can. You can program people out and you can make make decent amount of money and all that stuff. But it's like I guess it's like this mental block that I've had in my head about you know online coaching, but I know it's like such a lucrative thing, right now but it's Like who could I?
Speaker 1:I think I just happened upon it occasionally, but now I think, moving forward, like we're really going to make a try for this, we're really building out our online program at Hyper and getting the team together and it's still, again, it's a work in progress. I'm not announcing anything right now, but it's more of like just working on it and getting people. We have people on online programs right now. We're just testing out, kind of like how you were saying you're testing out the recipes. Yeah sure.
Speaker 1:Testing out programs and seeing how people respond to it.
Speaker 2:I know you've done some online coaching for sort of close friends and family Dude. You know, based on my content.
Speaker 1:I've had people before, especially when I was into the RFT stuff. I had someone from Singapore want to program.
Speaker 2:Wow.
Speaker 1:It was like, I think, almost during the pandemic. I think it was during the pandemic.
Speaker 2:That's cool.
Speaker 1:Yeah, yeah, yeah, I gave a program all the way in Singapore. And then I had a few people from the East Coast, midwest, shout out to Jeremy. He lost about, like I think at the time, like 20 pounds. Nice, he was at one of my episodes long time ago. Oh, cool, um, what was it? And then there was uh, uh, vu Vu was one of my I'm like naming all these guys, but there was one that was uh, this was at the time we were giving, we were preparing for junior, yeah, yeah.
Speaker 1:And then Micah was getting my brother-in-law was more soon to be brother-in-law back then was getting ready to get married in Maui and he goes hey, man, can I? You know, I'm trying to like really co-weigh this out and the other. So then I was like, oh, I could give you a program. And I gave him like this flushed out 12-week program that was more of like hypertrophy. It was like a fat loss focus but very fundamental program that I built out with the help of other coaches that I've trained under, picked and choose what I like, did it myself, kind of adjusted things, made it focus on the beginner who wants to like lose weight, lose fat.
Speaker 1:You know, has access to a typical gym. So I let him have it. And then I kind of went okay. And then you know, became dad and as if, if you've been to the newborn phase as a new parent, you don't sleep, you don't know what day it is. You, literally there's days where you don't know what time it is, you don't know what day it is, you just know the sun's up, the sun's down, that's that.
Speaker 1:But it got to a point where, I think, six to eight weeks in um, we started seeing, uh, you know, family around, and then micah comes in and goes, dude I lost like five six pounds and I'm like, oh dude, that's cool and in my head, when you do an online program, when you're giving a client an online program to do on their own right, usually you check in and all that. I haven't checked in with this dude because I've been busy being a dad On top of that for me. I kind of write a program with the expectation that the client's probably going to do 60 to 70% of the volume. Very rarely someone's going to do every movement for beta Plus, like all, like the warmup, the main workout, the pre-lift, the post-lifts, the cardio. It's very rare that someone does it, unless they're getting ready for a show or whatnot. No, this guy did everything.
Speaker 2:That's great, and he's like I've been doing everything. I've been doing everything and.
Speaker 1:I'm like oh, because sometimes I got kind of like ridiculous with the volume, like four sets of 12, he's like no, I did. My legs are getting strong and I'm like you've been doing the squats for like four, six weeks.
Speaker 2:Well, that's why he drives the ball so far. Yeah, but he's insane. But I had to change it.
Speaker 1:I was like, oh, I got to adjust, you Like, but ever since we kept it going, you know, we kept it going and he was doing the program and he was giving me updates and this and the other, and then at the end we were in Maui. He lost 32 pounds.
Speaker 2:Treaded.
Speaker 1:Lean as hell Treaded and he was dude. He was walking around the resort shirtless.
Speaker 1:Like that was peak Because I knew this kid but he was like he would never do that. Like I remember when he started dating my sister-in-law, back in like freaking high school and all that. But you know, I remember like growing up with him and you know he was not that type of dude and to him like, oh yeah, because they want after the wedding, they wanted to invite us to the resort they're staying at. Like we want to see Junior bring Junior.
Speaker 1:Yeah, yeah yeah, I was like oh yeah, comes out and greets us. He's like sure, like who is this man? Who is this man?
Speaker 1:so I'm that guy that that really got me going like we, I, we got something going, like you know, and it's one of those things that now we we are. You know I'm tinkering with it, but but that's how I would for online coaching. It's more of like figuring out what's the result, like what is this guy trying to do and how driven are they and what's the best way that I can get them to where they want to go. But at the same time, it's like with online coaching, you just don't know. But I was just so fortunate that I was checking in on him after, eventually, just through family events and just hanging out with them Like, hey, how's your, how's your, how are you doing? He's like I could do that, but it was great I was able to do that while still being a dad and staying at home and being at home helping Giselle. So, yeah, going to make a big push for it.
Speaker 2:Well, don't forget the big part of it too, when he was doing his cardio.
Speaker 1:Oh, he started watching One Piece. Dude, yeah. So on top of that, I think the biggest part of him cutting weight, definitely the nutrition part. I think he cut out dairy and all that. He was so dialed in and I just gave him very vague tips but he was dialed in. But yeah, every cardio session he would watch an episode of One Piece.
Speaker 2:Yeah, that's a lot of episodes A lot.
Speaker 1:So he lost a lot of weight just watching an episode of One Piece. And he didn't run, he walked. I told him a walk, a nice steady walking pace at a 2% incline. 3% incline is all you need and he would smash out like two episodes though.
Speaker 1:So 20 minutes would turn into 40 minutes and he would do that with like five, six days a week. So if you want to do your cardio, find an anime, watch it and watch it, and watch it yeah, alright, or watch kpop demon hunters on repeat. Just saying what's dropping right now, real quick dude, there's a lot.
Speaker 2:So kaiju number 8 is coming back. Oh shit, so that there's like one little filler episode that dropped the one about the vending machine. You seen that one where he, it's like a he got transported to he'd like died or something and he came back as a vending machine. Anime's crazy. Wait, this is Kaiju number eight. Oh no, no, I was like a different anime. There's like a whole bunch like Rent-A-Girlfriend's come back something. There's just a. There's like a lot that are coming back. Uh, dan did a dance. Supposed to be coming back soon, uh, and then september, when seoul lovely, no, no, no, that's not probably another two years, a year or two. And then september, we have infinity castle coming out.
Speaker 1:So that's when it's coming out, but ronin warriors that there's, that's 26, I believe I'm excited there's a lot there's dude.
Speaker 2:There's a lot of anime that's coming out.
Speaker 2:Ronin Warriors yeah, yeah yeah, I usually during the wintertime, like when what animes were out? My Hero was out and Demon Slayer was out. I always used to watch them on Sundays Because you know work, you know just end of the week I'm like I'm watching this like anime Sundays, and during summer there was like some ones but there wasn't a lot that were really like peaking my interest. So now I'm like anime Sundays are back. Baby Kaiju, number eight, I got all these other ones coming back. I'm excited.
Speaker 2:So sweet Well we'll leave that for the next episode.
Speaker 1:Yes, but our next episode we're gonna have Mr Rere good friend of ours. You'll know who I'm talking about. Once we get to this next episode because it's Cisco. He's a character, cisco. You just said he's not out there anymore.
Speaker 2:I know, but it's just that was that used to be my whole thing.
Speaker 1:He's out of another company, like Taintium or something.
Speaker 2:I don't know if that's it. We'll do the research. We'll find out what this is, but he's a great he's, just a great he's a great friend, great vibes.
Speaker 1:He loved our K-pop episode and he kept sending me all these K-pop groups so I said we got to bring you on. I just miss hanging out with him.
Speaker 2:Oh my God, more research now.
Speaker 1:You think I'm loud and hyper Like dude this guy's. But yeah, this is Coach Austin With the Nerd Out of Workout Podcast, where we nerd out, work out and podcast. With my co-host Kevin. I'm Robert Robicon.
Speaker 2:Ramen 2025 Ramen Cat, october, you guys excited Comment Ramen.
Speaker 1:Cat below For your first free Ramen.
Speaker 2:Bowl. No stop On, kevin. We're gonna lose. This is Coach Austin. We're gonna lose money.
Speaker 1:See you guys later. Goodbye.
