Nelly Robinson: The "Top Chef" who killed Bambi's mother

Nelly Robinson began his career as a kitchen hand at the age of 14 receiving training from the legendary Nigel Hawthorne. In the last decade he has found his footing as one of Australia’s top chef personalities.

Nelly has been a competitor in the Taste of Abu Dhabi World’s Best Dish competition with 11 leading chefs from around the globe. He has designed a menu and had the honor of cooking for Queen Elizabeth II’s 90th birthday celebration at the British High Commission.

This is something we will get into today but Nel, (Nelly’s smash hit restaurant) was voted best restaurant in Australia by Timeout, and the people of Australia also awarding him the #1 best restaurant in the country.

His attention to detail, especially when it comes to guest interaction, has earned him a loyal following of international and local guests.

Episode Highlights

• 2:21 - How Nelly discovered his calling
• 5:25 - Kitchen choreography
• 7:15 - Taking pride in your craft
• 8:25 - What it's like dining at the best restaurant in Australia
• 12:30 - Dining out should be a once-in-a-lifetime, theatrical experience
• 13:36 - The sacrifice for a life in the arts
• 16:50 - Staying physically and mentally healthy in the arts
• 19:04 - Australia doesn’t believe in lyme disease?
• 27:39 - Living a positive and active life with lyme disease
• 31:43 - What does it mean to be beautifully broken?
• 33:42 - How can I become a better cook?

Connect with Nelly:

• Explore his #1 restaurant - https://nelrestaurant.com.au/
• Connect with Nelly at info [at] nelrestaurant.com.au

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EPISODE TRANSCRIPT

Freddie Kimmel and Nelly Robinson (00:00.078)
Stories will always make things easier for other people because they'll reflect on stories to say, I went through that. And you're hearing that other people have gone through that. It's like bullying at school. If somebody's been bullied at school, they think that they're the only person in the world that's been bullied. But when they hear other people been bullied, they realize that, you know what, I can fight this back, this. can organize this. I can get myself together. I can fight back. And I think that's the same with this. All comes down to the same word is love.

Love, love, love will always overcome anything in the world.

Welcome to the Beautifully Broken Podcast brought to you by AmpCoil. I'm your host, Freddie Kimmel, and on this show, we discuss the common thread survivors share after walking through the fire, the practitioners making a difference, and the treatment modalities that deliver healing back into the hands of the people who need it most. Witness the inspiration we gain by navigating the human experience with grace, humility, and a healthy dose of mistakes. Because part of being human is being beautifully broken.

Freddie Kimmel and Nelly Robinson (01:08.249)
Ladies and gentlemen, Nellie Robinson began his career as a kitchen hand at the age of 14 years old, receiving training from the legendary Nigel Hawthorne. In the last decade, he's found his foothold as one of Australia's top chef personalities.

He has been a competitor in the Taste of Abedabi, world's best dish competition with 11 leading chefs from around the globe. He has designed a menu and had the honor of cooking. I think this is so cool for the Queen Elizabeth II's 90th birthday celebration at British High Commission. This is something we're going to get into today, but now Nellie's smash hit restaurant was voted.

best restaurant in Australia by Time Out and the people of Australia also awarding him the number one best restaurant in the country. His attention to detail, especially when it comes to guest interaction has earned him a loyal following of international and local guests. Nellie Robinson, welcome to the podcast. How are you guys? well? Bit further away than usual, but hello. Right. So, so we're reaching Nellie in Sydney, Australia, correct? Yes, we are. It's a

10, 18 a.m. this morning. We're all right. I've had my cup of tea, so I'm fine. Beautiful. Yeah, it's actually, so you are the land of tomorrow in Sydney, Australia. Jumping right into it, brother. What got you into the kitchen at age 14? My father, really, he kicked me up the backside and said to me, you need to go and get a job. It's about time you go and earn your own money. So a friend of mine's father owned a Michelin star restaurant down the road from where I live. And...

Yeah, we did the pots. I did the kitchen hand on a Saturday morning and learned the ropes and then started seeing these guys, know, prepping, you know, the spinach and the potatoes and everything else that was going on in that kitchen. And by the age of, you know, 14, I was helping them prep on a Saturday and I was actually coming back during the week after school to learn what else I could do to help. yeah, from there at 15, I got an apprenticeship and

Freddie Kimmel and Nelly Robinson (03:14.541)
I started working full time at the age of 15. So it grew quite quickly, to be honest with you. Incredible. And when were you hooked? When did you know this was going to be your calling? the day that Mark Burchill, who's a dear friend of mine, a great chef, put mashed potato in my mouth for the first time at that restaurant. And I went and he looked at me and said, I'll teach you how to do that. And he did. And it hooked me. And then to see these guys run around, you know, and

to do service and be organized and shout at each other and everything else that goes on in kitchens. I just thought I need to be a part of that. And the day I got offered my apprenticeship, I jumped in with two feet and said, I want to do this right now. Incredible. know, when I moved to New York City in 2001, go after music theater and be an actor in the city and...

One of my part-time jobs is always I worked in this place called Ellen Stardust diner in Times Square. I knew you were going to say you'd work there. I wanted to go there. No, you didn't.

Freddie Kimmel and Nelly Robinson (04:26.332)
That's brilliant. It's crazy. So you can imagine not only are we running around serving a restaurant that has a line around 51st and Broadway, but there people are picking up the microphone and doing full on Broadway power ballads and then right back into dropping off an order of fries and a milkshake. That's I loved about it. And I was sat there in January and I've been to be I've been before, but I went in January with with my missus.

and that she didn't know what she was going to. And I sat her down and then straight away, Chicago bellied out and while we were eating, I was eating my Reuben sandwich and sat there with a big smile on my face. And she looked at me, she went, this is brilliant, I said. And then the actual information of these people that have gone on to get careers in acting came out and I was just overwhelmed with it. It was fantastic. Yeah.

I've got a headshot on the wall there on the wall of fame. It's real. I'll find it next time I'm over. I can't wait. I can't wait. You let me know. I'll get you a nice table there. you can imagine, you can imagine like, you know, my experience with that, there's like this dance in the kitchen and there really is like this choreography going on backstage of house. Can you speak to that a little bit about specifically your restaurant?

Well, it's funny, we've got an open kitchen and talking about theatre, my father was in theatre, so I've been brought up in that style of living for all my life. The restaurant here is actually a 44 cover restaurant, but it's got a massive open kitchen, but it looks like a cinema screen. So it's actually been cut out like a cinema screen. And I actually say to my staff in the kitchen, you're actually tonight, you're performing again. Like it's during the, during behind closed doors, know.

There's music going off and there's boxes everywhere and there's, you know, it looks like a clutter, but you know, when the lights go down and you say the guests walk in, you're in action and you have to be on your best behavior. There's no yelling and screaming because we're organized and people come to the pass and come and speak to me and speak to my head chef. And, you know, it's quite a beautiful thing when you actually sat there looking into the kitchen because it's, it is, it's like a

Freddie Kimmel and Nelly Robinson (06:42.8)
I call it like a silhouette of ballet really. People are just moving in motion because they know what they're doing. And eventually this beautiful art comes out on plates that goes to this table. And the best thing in my job is to see that customer's face when that piece of food art goes down in front of them. The first knife and fork of food goes into that mouth and they smile and look at their partner and smile. It's one of the biggest

buzzes you can never get, think. Yeah, that role of service. are your views around food, specifically the food that comes out of that kitchen window for your restaurant? What makes you feel really proud when you see a dish go out? I think the theatrical side of it, we use a lot, we lose nitrogen, we've got test tubes, we've got long, beautiful wheatgrass that you go into and you pick out an Easter egg, which has actually been made out of lamb and egg yolk.

people's faces and there's a story behind each dish that we do here. So, you know, if it's a memory of last week or a memory of a childhood memory of growing up, at the minute we're doing animated films at the minute, which is going absolutely crazy. So everybody can react to this menu by going, I remember that scene. I remember that character. my God. And people just smile. And I think that's the biggest thing is seeing customers happy.

But for me, to make it proud is that the preparation that goes into a menu, know, this one's just taken six months to prep. So to get that out onto a plate and to send it to a customer and for them to give you feedback to say, wow, you're doing something right, you you're making people happy. That's the biggest thing. you can, you know, so, so to take people on this journey a little bit, this, this trip inside now, which is your restaurant.

Right on your website, it says that you guys supply a unique dining experience as opposed to just a meal. So can you tell people how that unfolds? Yeah, so I can give you a few examples. So you'd walk down, you come off the main, one of the main streets in Sydney, which is just outside the city center. it used to be a bit of a drag down this street, but it's not anymore. It's built up. But when we got the restaurant, it's a bit of a drag and you come off the main street, you go underground.

Freddie Kimmel and Nelly Robinson (09:04.181)
which has never really been seen in Sydney before, restaurants underground. It's all about the views in Sydney. And you walk down this flight of stairs with copper on the wall, and then you walk underneath, and then it opens up into a, call it square restaurant, of lunch, to be honest with you, it's love. And there's seats of copper lighting, concrete floors that have been polished, and then this theater to the left-hand side, which is the kitchen.

and it's calm, it's collective. You sit down and you see, and the only question you get asked is, what water would you like tonight, sparkling or still? And they look at them and say, I want sparkling. And then they'll say, you've got cocktail. And then sit back, relax. We'll look after you. And the team looks after them for the whole two and a half hours that they're here, three hours that they're here. So with that experience, we go out and make. So for instance, we've got at the minute a dish all created around Peter Pan.

And I've actually had in London made for me from a gentleman that I know, Big Ben's clock face made with the actual kids imprinted on the clock. So we've made like a beautiful chicken and crocodile croquette. And it comes out with crocodile fat butter on the top, which people with hearing this going, crocodile, crocodile is very chickeny. It's very beautiful. if you cook it right, it's trying to root.

So that comes out on this clock face and as that comes out, we've got bird cages filled with moss and we've done like a truffle and mushroom gouger, which comes out, but it's that scene of Pinocchio when he lies to the fairy godmother and his nose comes out of the bird cage. So it's not just food, it's the experience of the whole way that we present the food. And then you go in into main course is Bambi's mum, which sounds, you know, drastic for some people, but.

You know, it's beautiful cut piece of venison, but done really well with beetroot and leek. And it's the experience of that dish. So yeah, it's quite special really. It sounds incredible. It sounds like it really does. It sounds like an experience that almost I can imagine kind of going through like the, it's a small world ride at Disney. Correct. Exactly right. And it's the same feelings that we want to bring back into people. know, so the background music is all Disney.

Freddie Kimmel and Nelly Robinson (11:29.575)
jazz themed style. it brings me, you'd sat there, you'd be eating your lady in the tramp dish, which is a beautiful. So in that scene when they obviously kiss with the, with the spaghetti, actually created a dish that's Italian feel cause they're at an Italian restaurant. So pesto mozzarella form, a beautiful pork neck meatball in the center, rolled in a tomato glaze. And then on the top, your mouth watering by the way, on the top is a long piece of spaghetti.

which we've cooked and dehydrated and fried. So it still looks like a long piece of, it's curled and on top. But as we bring that to the customer, we explain why there's only one piece of spaghetti on there. You can either share it together or you eat your own. And it's that feeling, and we've all seen that scene. We all love that scene. And that memories and inner child and inner love comes out when you're eating food and drinking wine.

And that's what we try and do with people. It's not just with this menu. We've done it with other menus as well. Yeah, I know it's a beautiful experience. You've really transcended the idea of just going out and getting a meal to really making it this almost a theatrical event as well. Yeah. And I think that comes from the background of watching my father on stage and, know, I think there's a lot more to food than, you know, food has to taste good first and foremost. You know, it has to be delicious when you go there.

There is also so much more that we can give to a customer to make them feel, wow, I just had an experience. And the big motto that I have in the restaurant is I don't want anybody to come to this restaurant and walk away and think I can do that at home. Because what's the point of going out to eat? You know, we all go and eat, but if you go to restaurant and you have a salad, that's just pure laziness because me and you can make a salad at home. You know, so it's getting that experience and it's not expensive either. So it's getting the experience where

People that can't usually go out and eat at three Michelin star restaurants or two Michelin star restaurants, they can come to my restaurant and afford it, but also get the experience. we're trying to educate people as well along the way, which is a big thing. That's incredible, man. You know, I know another thing about my time in the restaurant business was that it was crazy the amount of energy and the charge that went into from when you sat down, you got your uniform on for the night.

Freddie Kimmel and Nelly Robinson (13:53.738)
And then you'd go to service. And by the end of the night, when you're counting out your tips, mean, people, we were wiped. It was like a football game. know, morning, got up at half past seven this morning, kiss the Mrs. On the forehead, kiss the dog on the forehead. I won't see him again now till half past one, you know, tomorrow morning, you know, it's it's a long day and you know, we're full tonight. We're full tomorrow. So I technically won't see the family until Sunday morning. So.

There is a lot of two sides basically. sacrifice, that's what I'm looking for. You know, there's a lot of sacrifice when you have to leave your family and leave your home and you want to be at home, you want to see your missus, you know, I've just recently got engaged. you know, we're on that journey in our lives where we're going to, you know, marry and everything. But also my career and my restaurant is what I love as well. And, you know, it's only going to grow our family to be stronger, which it does. And she's involved in that and loves that.

and understands that. But you're right, the hours, you know, they do take the toll sometimes and that's where you've got to watch, you know, your chefs on the mental health side and you're going to watch the chefs in the side of, know, are you okay at home? Are you okay with your missus? And you become a bit of a father figure as well as a chef, which I don't mind because I'm actually quite caring as you can hear. So I'm very happy to do that. But some chefs can't deal with that and they can't ask the chefs, are you okay? Are you all right today? You know, or...

see that the chef is upset today when they walk in. Instead of putting your arm around them and saying, what's up guys? You know, you okay? Nobody does that, they just let them go. But a lot of that is the hours that they're working. You know, so you've just got to watch it. So we've brought it back a bit. We don't do lunches at Nell. So what we've done is we get the staff to come in around 11 o'clock, probably four days a week, 12 o'clock sometimes. So they're only working about a 65 hour week now.

instead of a hundred hour because we used to do. Yeah. So my head chef, goes to the gym probably every, every day, but now he's got time to actually enjoy the gym, not just go for the sake of it. He's, gets to go relax, go and enjoy himself. And you see the benefits in the stack, you know, the happy and I don't know if you can hear him in the background, but they are happy. Yeah, no, no, no, no. Yeah. We got the, we got the elements of the, we're actually in, I can see right where you're at. You're actually in the office right off the kitchen.

Freddie Kimmel and Nelly Robinson (16:18.17)
And we're getting a little, we're getting a little of the background symphony or orchestra of everybody putting together the day's activity. For me to sit in here and listen to that and actually hear them happy in there and laugh together is a, is a big thing. You're a family. You're a second family. And you know, at the end of the day, I see my head chef sometimes more than I see my missus, unfortunately. And you know, you've got to get on or else in the industry. Yeah.

Yeah, no, it's a choice, but obviously you're so passionate about the work that you do and you love the food that you make and you make this experience. then so outside of your staff and showing love to them, like what do you do to stay peak performance and be able to show up every day to work and be in this healthy, vibrant state? Yeah, exactly. And that's the biggest thing is your mind and your health. And, you know, I go to the gym now four times a week and

You know, it's very, very, very, very important that you look after yourself because at end of the day, your brain is the most important thing in your body and you have to look after it. It's beautiful, man. Do you have any kind of a specific training regiment that you're going after right now? Me, I've got my personal trainer. So I want to back to my friends as a personal trainer. And over the last two years of running a restaurant, well, four years of running a restaurant, you know, you don't, you don't train. You stop training. used to train every day and I was, you know, played football at a very high level and I was a youngster and

You know, I was fit and then opening the restaurant and stresses of the restaurant and the, you know, the pressure of not just yourself looking after 15 other minds and souls and everything, you know, you just eat rubbish. And, you know, I put on, put on a good 10 kilo and, I got to the point about probably about five weeks ago. And I said to myself, enough's enough now. Let's go again. Let's go back to training. Let's take time and go and enjoy yourself. And I room my best mate, one of my close mates up, Raddy and said, mate,

we train, he's like two days a week and these are other two days that you have to do. When you leave that gym and you've been with him, you just feel a hundred million dollars, you know, it's, it's fantastic. But then you're willing to go when you're in work. So you're up for it when you're in work, you're eating healthily. And I say 80 % of dieting is food, you know, it's yes, train for 20%, but you're not eating the right food during the right courses of the day, which

Freddie Kimmel and Nelly Robinson (18:35.548)
is the most common sense, I never understood. I thought if I go training, I can slip in a Mackeys now and again, you know, that's not a problem. You know, I'm fine. I'll work it off next week. It doesn't work like that. So the nutrition side of it is that I've obviously learned and now eating properly and training properly, I'm dropping again back to what I should be. So, but it makes you a happier person. Endorphin release, your body feels good. You can get up in the morning and you feel like a tank. Yeah, that's the way you want to roll.

You know, as you were, it's funny as you were talking through your menu, you what you could see like my eye, I might, and people won't see this, but my eyes were glazed over listening to you talk through the plates in the, in the spaghetti and the venison and the butter and it just in the truffles and it sounded so good. And you know, this, this podcast, so a big part of our audience is people that have been through a chronic illness. So

whether it's, you know, Lyme disease or toxic mold or cancer. happen to go through all three and, part of this journey of putting myself back together, you know, one thing that's, that's not completely back for me is, is digestion. So I have to be super careful about what I eat. It's like, you know, wheat and dairy and it's got to be organic and just, I've got a sensitive stomach after going through, especially the big thing for me was Lyme disease. And I know you've done, you've done a bunch of charities.

you just some charity dinners to raise money for lime awareness in Australia. And I'd love if you could just give us a little, a little snippet into what that looks like. Yeah. So my best mate, was a chef as well, who we've been best mates for seven, eight years, we actually moved to Australia together. he got bit and nobody knew what was going on with him. He was running, sometimes running 32 K a day. You know, he was a fit young man. And then one day his legs give way and, he actually.

diagnosed himself in the end and went because Australia don't believe in it. So it was like, all right, so what's going on? So then we learned a bit more of it, more of it. And in 2016, he was in the UK and after moving home, and I actually surprised him and flew him out. And we'd set up a charity dinner with Limes Australia and got five of the top chefs of Australia. And to put a bit of cheekiness on it, I actually made them cook every dish with lime in it.

Freddie Kimmel and Nelly Robinson (20:59.645)
So it made it fun. We got a great host and really amazing prizes that were donated to us. And then, yeah, we raised over $30,000. So with that, we then did another one in the UK two weeks later and raised over $40,000. We did $70,000 in two dinners. And to see this man, who is my best, best mate, detract from...

running 32 kilometers to not even being able to walk 500 meters, he kills you. He's had to have his drain brain, he's had to his blood checked, he's been to Cyprus and been in clinics for two months and he's not getting better at this moment in time. So we're trying to raise as much, much money for this guy just to help him because he had a restaurant, he can't work in his restaurant anymore, so he has no income.

He lives in London with his sister. His sister's put him up for so long. And I just hear stories like this all the time. The more I've got delved into it and the more I've put myself forward for the guys in Australia, the stories you hear are horrific. And it's like, how as a human race can we let people be like this? You know, people need help and people are crying for help and nobody wants to listen to them. And I'm like...

It baffles me as a human that this has happened. So we've set up another dinner that's going to be on July the 8th here again with five different chefs, the same regime that we did three years ago. And you know, we're nearly sold out already. It's already nearly sold out. But then the plan for me is to come to America and do one with the guys in America. We want to do one in Singapore and we want to start doing it.

It's not for beneficial. People need to be aware of this and the Limes associations of the different countries, they need help to also get to a point of where they can actually treat people 100 % and get it done properly. They need research into it more. Yeah, you know, that's, that's the issue. You know, thinking back to even, even a month and a half ago, I had a bunch of friends that were at a, a symposium for mystery diseases of the world, looking at all the best functional medicine practitioners in the field.

Freddie Kimmel and Nelly Robinson (23:20.782)
and one of the top doctors in the States, they tout a 30 % success rate with Lyme disease. This is the best clinic in the States and it's benchmarked, they said benchmark 50 grand, $50,000 to be able to go here and receive treatment and you're gonna have a 30 % chance at getting better with chronic Lyme. And that's the thing is the States are recognizing it and doing these clinics and...

in a lot of things in the world, the states get ahead before most of the world. But I'm living in a country over here that's probably on the same wavelength as the UK and America and the way that the world lives, you know, but they just don't recognize it. They don't have clinics. You go to a doctor and tell them that you've got these symptoms and tell them that you're dreaming it up. You know, and that's what Kurt got when he was here. So that's why he had to leave Australia to find out what the hell was wrong with him. You know, and then when we found out what was wrong with him.

you know, was five years into it. So it got to his brain, you know, and it got to his, his, his bones and his, his joints and everything. So, you know, but how, how does a kid of 30 now at the time, 25, 26, how do you raise money? Like $50,000 to go and get treated. You know, it baffles me. So that's where we come in, you know, touchwood, you know, at the minute I'm, I'm, I'm healthy enough to do this for him and get this going for him to keep it.

them event and to try and raise as much money to try and help him with different researches and maybe get him over. He's just been in Portugal doing some stuff and he said it's the best he's ever felt because he was by the sea and he'd been treated by the sea and fresh air and none of this toxins in the cities and things like that. I've said to him move man move move over there go and have a year over there and get your brain right and you know start building yourself back up and you know we'll see what he does but look we're here to support him he'll always be

Especially not in my life. So I will always help him as long as he needs, you know Yeah, well luckily, you know another element is that I mean I already know because I've seen this happen for so many people across the board. He will get better It's just finding the right it's finding the right set of modalities. It's gonna work for his body I mean the problem is when people go after

Freddie Kimmel and Nelly Robinson (25:40.961)
Lyme disease, and I'm gonna get up on my soap box here for a second, is that they go after the disease like it's some sort of invader. And what's happened in the body is your body, think about your body like a fish tank, and your body has oxygen bubbling in, and you got clean sunlight, and you've got the little scuba diver down there by the treasure chest and the fish light. Everything's good, but if you turn off the oxygen and you take away the sunlight, all of a sudden mold and fungus starts to go in that fish tank.

You know, you've made a new environment. You've changed that bioterrain or the ecosystem and you've made it perfect. A perfect new home for Lyme disease, virus, bacteria, MS, whatever you want to call it. It really doesn't matter what the infection is, but allopathic medicine, you know, they go after, they try to blast out the infection in the body. You know, the repercussions on our delicate balance of microbes and bacteria and human cells. know, bacteria outnumber the human cells 10 to one.

So our limitations in that, and that's why I work with AmpCoil, who essentially we're using a magnetic wave to send frequencies into the body and pulse electromagnetic frequencies and tone therapy, but things to actually entrain the body and turn the body's natural healing mechanisms back on. it's people, we have really, really incredible success with this device in the States.

The other thing as well is these charity dinners, hopefully we can pull enough money to get him one of them hamper coils. We'll see if that helps him as well. At end of the day, we can't be sad. This is what I say to all the time. If we start getting negative vibes and depression starts coming into it, which we know is high in diseases, that we need to be positive as well and say to him, you know what, let's do this together, let's grow, let's help.

you help yourself and we'll come and help you with you as much as we possibly can. And you know, you've got friends and family around you that are always going to help you. You've just got to concentrate on beating this and don't get yourself down because as soon as you get down, they'll attack even more as they say, you know, so we've got to keep that positive vibe with him. He's just got a new missus, so he's got a new girlfriend. So then positive vibes are going to be helping him. And, know, he knows he's got his friends all over the world and he's a talented young man and he can

Freddie Kimmel and Nelly Robinson (28:05.409)
move on from cooking and going to delve into something else that's including cooking and including nutrition and everything where he's not working 15, 16 hours a day, you know, because his body doesn't allow him to do it now. Yeah, right now. But but it will be his, you know, it will be his beautifully broken experience where he's transformed into something stronger down the road. And we overcomes it. You know, nothing makes, you know, pressure makes a beautiful diamond out of that lump of coal. And that's what's going to happen to your friend.

100 % and I think that will happen to a lot of the listeners. Just keep going and enjoying life and life is a beautiful thing and we all take it for granted some days but you have to enjoy it while you're here. You've got loved ones around you, love them and let them love you and that's the biggest thing in life. That buzz, where we're going back to the food, the buzz of seeing someone smile is the greatest gift you can ever do. I just love it.

Yeah, no, it's is it's it's stunning. I want to I want to just ask if if if people wanted to help if they wanted to help your event if they wanted to help out your friends is there a way they can get involved with with donating towards these dinners even though they can't physically be there in Australia? We're going to set up a donation page soon but if they want to email the restaurant they're more than welcome to because I can contact them back so it's it's info at Nellrestaurant.com

and then they can also fire through any details and if they want to donate that'd be fantastic and what we'll do with that money is that we'll all go to Limes Australia and my mate to try and get better you know and we're trying to donate we're trying to help this country grow into the 21st century as well with this unfortunate disease you know so there's much research with money that we can get over to them is obviously the better so yeah just email the restaurant I'm gonna set up a donation page very very soon so I will email

everybody back personally and and we'll do that. You know, the other thing that the other thing that that comes to mind is the idea of doing this other places and realizing, you know, the the responsibility of somebody who's strong and can work all week. It's like we can always reach out a hand and help someone. And it means so much to those people when they're down. So I'm excited to have you guys come do this event in the States.

Freddie Kimmel and Nelly Robinson (30:28.964)
100%. We've got some good people behind us in the States already that want to get involved. you know, we know, you know, there's some high profile people in the States at the minute that have caught this disease. We all know that because we've seen it. You know, if we can try and get these people involved just to help the world realize as well that, you know, the summit. So with my food and their face on the ticket, you know, where you go? You you're creating something that people want to know.

But then we need the real people as well that are going to be there, that are going to be loved and looked after. And we want to hear stories. Stories will always make things easier for other people because they'll reflect on stories to say, I went through that. I've done that. my God. And you're hearing that other people have gone through that. it's like bullying at school. If somebody's been bullied at school, they think that they're the only person in the world that's been bullied.

But when they hear other people being bullied, they realize that, you know what? I can fight this back, this. can organize this. I can get myself together. I can fight back. And I think that's the same with this. think the same mentality needs to be approached with that, you know? And all comes down to the same word is love. Love, love, love will always overcome anything in the world. I love it. love it. Nelly, I want to ask you,

You know, as we, as we come to a close here, I know you've got a long day work ahead, but I wanted to ask, you know, what is it? This is, this is the beautifully broken podcast. And for me, it was, you know, putting some of the hardest experiences in my life, taking the broken pieces and putting it back together, you know, and that was, that was, looking at those experiences as just these beautiful opportunities to grow. can I ask you just, what does it mean to you to be beautifully broken?

To be honest with you, when I first heard this, I think to be honest with you, think every human being is beautifully broken in different ways. You know, you're going down the road of cancer and, and, and, and, and, and, and, and, and even splitting up with your girlfriend or your boyfriend, you know, that breaks you. So my advice to everybody is that there's a, there's another page on the book. Read it.

Freddie Kimmel and Nelly Robinson (32:48.042)
and the story will always continue in your life. You'll always grow as a person, regardless of what challenges we have in life, and always remember that you do have family and friends around you and other people that you can contact, myself or yourself or other people that will listen to you. It doesn't matter if I'm 15, 16 hour days to sit down for five minutes and have a coffee or to sit down for two minutes and write an email.

It doesn't take a lot out of your life to make somebody happy. And that's what it's about. And I said all the way through this, the biggest thing is love. And the biggest thing that we need to do is just smile and enjoy each other's company and fight this together. And that's the thing for me. And look, we've all we've all have challenges in life, but let's all push the positivity together and grow it and enjoy life. Beautiful answer, man. So my last one, my last one is

and I'm gonna spring this as a new one. If you can give everybody out there that maybe they're a little timid because people get intimidated in the kitchen. They get scared and you know, they see a beautiful dish and I know people say this all the time to me, they're like, I could never make that. I could never do that. What's your advice with people that are trying to bridge that gap and just jump in and they wanna take it to the next level, the next step in their own food preparation?

It's the old story of a toy soldier, isn't it? If you get knocked down, get back up again. You know, keep trying because one day you will make that recipe completely 100 % correct. If you're dinner parties and you think to yourself, when you're doing your dinner parties and you're around on the day of your friends and family sat in that room, there is a lot of food where we can be clever, where we can now prep the day before.

So we can still enjoy that wine and enjoy that time with your family. So don't panic. That's the biggest thing in life when you're in a kitchen is not to panic. Take a step back, make sure the measurements are right, make sure that the recipe is right and taste and make sure it's taste. Don't doubt your taste buds. Everybody's taste buds are different and you have to make sure that you trust your own taste buds. You you might not like as much salt as what I like. So I've got to be careful of how much salt I put on the food to make sure that you like it.

Freddie Kimmel and Nelly Robinson (35:13.777)
But you can always add salt, but you can never take it out. So always remember that. And that's the biggest thing for me. You can always add salt. You can never take it out. Brother, it's been a pleasure having you on the show. really thank you for taking the morning and stopping in with our audience. Thank you so much. Pleasure. Namaste. Big love. This episode of the Beautifully Broken podcast was brought to you by our lovely sponsor, AmpCoil.

Guys, a heartfelt thank you for tuning in. If you enjoyed today's show, if you found yourself moved and inspired, I would ask that your next stop today is to drop a review on iTunes. Nothing helps a movement like sharing, downloading, and spreading this message. You can follow me on freddysetgo on all social platforms and throwing a screenshot and a favorite quote of your episode in your Insta story or on Facebook. That is the extra credit next level engagement I am manifesting. So like these little ripples in a pond, your action helps connect this inspired information with the people who need it most. Till next time. I'm your host, Freddie Kimmel. This is a beautifully broken podcast. Namaste.