Rebeca Davis: Full Podcast Transcript

Host: Maximiliano Fabres Guest: Rebeca Davis (Becks)

Location: Creams, Bristol Youtube: https://www.youtube.com/watch?v=HlQ6OoafHIo Spotify: https://open.spotify.com/episode/6wo3Nooc6oPF1rMwYwMzgO?si=6422c32af68b4044

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Maximiliano:

Hello guys, welcome back to Beyond the Horizon podcast. The podcast where you expand your horizons of knowledge. Today with me, Vex Davis. She is a great friend of mine. She works in marine life conservation, >> more fisheries, so >> more fisheries, >> so within the angling world. My background is in the marine sector. So that's what I trained in. Um, which led me on then into a career within fisheries itself.

Maximiliano:

Okay. So why did you decide to do that?

Becks:

Primarily because it was related to my degree and I felt like I was having um an impact um for the greater good. So within what I do, it it brings environment and business together. So, it's not just about looking at Pretty Little Fish or it's not just about hardcore business and making money from that, but the two do relate in the fact that people get enjoyment from the angling world, from fishing, from being outdoors. Um, but then it also brings another sector from that in that people are yeah making a business, making a living from it as well. That's primarily why. But um it's also I get great satisfaction from achieving results for people um for customers. So just that buzz of of of feeling I've helped someone although it's within the environment. That's really my chief and my core happiness is is getting that yeah that resolve for someone.

Maximiliano:

Yeah, we we've talked plenty about this actually. Uh you really are into helping people. Well, you've helped me quite a bit, so I really appreciate it.

Becks:

Oh, you're welcome.

Maximiliano:

Um, so yeah, just before we start the episode, I got to say that we are todaying at Creams Bristol. They've lent us uh a little bit of space uh so that we can do this. So, please, if you're uh living in Bristol, please come and check out Creams. I think that leads us to towards the actual main topic of the episode, food. and how somebody can have a extremely different career but still love and be incredibly passionate about food. Where did it come from?

Act II: The Passion for Food and Baking

Becks:

I think growing up um I watched a lot of cookery programs. Um I also liked a lot of travel programs as well. So Lonely Planet, there was a program called Lonely Planet which I really liked. Um, and I got a real intrigue and interest for different culture, different food, but seeing how it like brings people together. Um, I I would say my creative side is to do with cooking and food as well. Um, because everyone's got to eat at the end of the day and there's so much variation in it. Um, and yeah, since I've been in Bristol, I've tried a vast majority of the eeries, I would say. Um, bakeries particularly >> for me.

Maximiliano:

Yeah, >> bakeries.

Becks:

Yeah. >> Just because you can see the craftsmanship um and what's been put into that, the hardworkingness of people that do that. >> So, and yeah, hopefully most people want to be up at like 2 3 in the morning um to start baking. But yeah, I love that. I mean, yeah, so part of me is interested in going into that some point, but what what level that will take, I'm not sure at the moment. But I like the fact that it brings together food and community. It's not just about food. Um but it's the story behind that and how people have have often got into that way of working as well. >> So that could be for example within teaching or charity work or setting up a cookery school. >> Um so yeah.

Maximiliano:

Yeah. talking about a cookery school. You actually said uh who was it? >> Richard Benet.

Becks:

Richard Benet. >> Yeah. So he's based in Bath. Um so he has a cookery school there.

Maximiliano:

And he has a his uh brother, doesn't he?

Becks:

His brother helps him or helped him to run the business or something like that. >> Um possibly. I don't know on that one.

Maximiliano:

Okay. Maybe maybe I'm mixing people right now, but it's uh >> Yeah. Yeah. Yeah. >> Um but >> yeah, so he started off with his own bakery. >> But then he's now got his own proper cookery school and that's um yeah, I I took part in class for a week. So it was a whole week of just watching him learn to watch the master cooking it. I found it so therapeutic. And if I could have just stayed there like that would that to me is not work. That's just Yeah. watching someone at their craft and having a real respect for what someone does as well. >> Um so yeah um yeah really passionate. >> But >> yeah so I've now got um a book of bakeries that I'm working my way through.

Maximiliano:

Damn. All right. I see. I see.

Becks:

So yeah, I love just discovering new things and for some reason I've got a real interest in that. But um yeah, at some point when I get my own place, I'm I'm looking to yeah, perhaps do a bit more of that >> bake your way.

Maximiliano:

I just Yeah, I love I'm not It's something I'm not scared to do. So from that creative point of view, um I just Yeah, it doesn't it's something I don't fear, which I think is a good thing. >> So when you find something that you're like just going to 110% Yeah, I think that's when you found your creative passion, whatever that is. So, >> uh I I think >> your passion should be your job. That's that's my opinion on it. So, whenever you're ready, you know, you got an audience, you got a podcast right now. You're you're flying in social media. Just saying. Just saying. All right. >> No, but >> so what if Yeah. Could you actually give the audience uh a little bit of a perspective on what's the difference between cooking and baking?

Becks:

Yeah. I mean, I suppose baking for me is something I associate with bread, um pastries, petisseries, >> um whereas cooking >> is more what I regard as like your um your everyday sort of meals. So whether it be uh whatever cuisine. So that's how I would differentiate. You've got your dough, which is your bakery side of things. Um and then everything else. >> But I mean obviously baking can be put within cooking to a degree. But >> that's how I Yeah, because >> uh baking you can't rush it. So whereas cooking you can choose whether you put a tin of beans on the stove or whether you spend hours slaving away with a pasta sauce and from scratch. So it's you've got a bit more variation. Whereas bread you can't rush it. It needs time to rise. Yeah. It's I mean if anybody's seen Great British Bake Off or anybody that tries to cut corners there are no cutting corners >> in baking is there's no cutting corners.

Maximiliano:

Yeah. >> It's so funny. I've seen a couple of memes cuz uh well my family they love uh baking and well cooking and so on and they like send this memes to a group chat and it's like oh >> uh cutting corners and while cooking like this guy like just like doing this >> Yeah. Yeah. Yeah. >> And then cutting corners and and baking is like awful. Like it's the worst thing that you can do. It just doesn't work at all.

Becks:

No. No.

Maximiliano:

Do you reckon you like it because it's so precise then?

Becks:

Yeah. I'm quite a detailed person. Yes. >> It gave me the vibe.

Maximiliano:

Detail is in my middle name. So, >> um, very observant, very detailed. So, that can be a strength or weakness. >> But, >> um, I try and use it as a strength, but trying to learn kind of when that bogs me down. So, yeah, like within cookery, >> um, if you can if you can find a shortcut, great. But I because I love doing it, I don't always feel the need to do that. So, >> um if I can spend longer making something and it gets a better result, a better flavor, then I'll do that.

Maximiliano:

You will do it. Okay.

Becks:

Um >> and the opposite. >> But if you're not bothered and you don't if you you're not discerning on the taste, you're not you just don't care, then yeah, why bother? And you got that's the thing. I I I realized that I like proper ingredients. So, when I say proper ingredients, whether that be like real coffee, for example, against instant, but I found friends that said to me, I can't taste the difference. So, yeah, why spend the money on >> uh better coffee if you don't see the difference in that? So, >> um yeah.

Maximiliano:

Well, >> uh I recently heard this episode on Founders about Mr. Hishido, which is a sushi chef, >> a 70 or 80 year old sushi chef that lives in Japan, and he has a three-star Michelin >> restaurant. So, I know that a lot of cooking and a lot of cooking to a high level has to do with what you can taste. So if you can taste more then great because well you can cook to a high level but also terrible because when you eat McDonald's you actually feel the flavor.

Becks:

Yeah. The fat.

Maximiliano:

Yeah. I'm McDonald's guy. >> I I don't like my my taste is not that great. I got to say >> uh at least on food. >> Yeah. >> Is your taste like very >> sensitive?

Becks:

Yeah. I mean, if I was really hungry, I could Yeah, I think food tastes better when you're more hungry. >> But yeah, I can I feel I can taste the difference when it comes to like more refined food. >> Um, yeah, just like the freshness. >> Um, and the thing the big thing though for me is when I'm eating out, yes, okay, it's about the food, but it's also that ambiencece. So in a restaurant I can I pick up that kind of ambiencece and if I don't like it the food could be fantastic but I don't want to be there.

Maximiliano:

So you don't feel >> the food as just one thing but you feel it as a >> experience.

Becks:

Exactly. Yeah. Yeah. Yeah.

Maximiliano:

Damn. I see. I see. So yeah, I don't know if others relate to that, but yeah, and I think that can relate to a lot of things with regards to yeah, in a certain situation, it does depend sometimes on the people you're with and the people that are around serving you or whatever. And if they get that enjoyment and they you could be anywhere. So like even McDonald's and you feel like people have real pleasure in being there, then yeah, that rubs off on you. But if you just feel like you could be in a real high high Michelin star restaurant and feel like they don't want you there then yeah I then don't get that enjoyment from the food. It's funny isn't it? >> Yeah. Yeah. Yeah. >> Yeah. So >> uh so yeah I think it's it's again it's sort of people versus >> um food environment whatever it is you're talking about it comes together. So yeah, it's not literally just about eating, but

Maximiliano:

So what is it that somebody like me who doesn't really mind that much >> about what they eat and so on, what would you say to somebody like me who wants to start like getting a little bit more >> uh tasteful >> in this kind of >> things. Yeah. So where I start is I start with the culture or the country. What do they say about it?

Becks:

Oh. >> So for example, >> um of late I sort of thought, oh yeah, like >> um sorry, fresh pasta. Yeah, it's got to be fresh pasta. But then when you listen to what Italians may say, they're quite happy with >> um you know the packet pasta as well. So yeah, you can have a lot of preconceptions about >> um culture and food and what you see on the television and you think, "Oh yeah, that's but when in reality, no." So you can listen to different things on YouTube >> or podcasts. Yeah. Where you find out from the real sort of the horse's mouth, I would say, what people actually do and think about things. So yeah, but I do. Yeah. >> So >> I'm really into that. That for sure. That for sure. So I get a lot of enjoyment of discovering what people think and how it relates in their food culture. >> Um yeah because I think that's for me I love culture and I love yeah just that different variation and so food is is definit Yeah. I really love it. Yeah, I think how people think is the whole idea about this podcast. >> Yeah. >> How people think about different things and literally the words that you said. How people think about their own food that that connection with the food that that you're searching for. I think that that's exactly what I what I'm looking for in different things. >> Cool. >> It's a good good analogy. Really love that.

Act III: Fisheries and Marine Conservation

Maximiliano:

So going back to what >> you do on a day-to-day basis, what is it that it goes around?

Becks:

So it's it's based around customers around regulation >> and primarily around fish movements within the angling world. So yeah, that's what predominantly I do. >> Um so the main baseline of that would be to prevent as much disease from being transported around the country. >> Um and to put regul regulation in place to preserve fisheries. So people that come and fish or angle angler, you know, an angller or fisherman >> um yeah protects their fisheries by having that regulation in place. >> Um so you may or may not get more control according to what sort of water. So, for example, if it's >> um fully enclosed water, it would be more regulated by the business or the angland club themselves because there's less risk of the disease being diseases being spread or fish being put >> um in in waters where they shouldn't be. >> Um but if you're stocking into river for example, then it's scrutinized a lot more. So, according to number and >> uh weight, >> type of things you're looking to introduce. Yeah. Um >> Yeah, >> I would do the business side of that. I would be like, "Yeah, how can I fish the most to fish?" No, no, I'm kidding.

Maximiliano:

No, no, no. I I think again >> uh I got a bit of a different perspective on >> on business at least. >> Yeah. Yeah. >> Mine is always always towards service and value. And if you're killing the habitat or something like that to produce value then there's I mean there's lower value in my opinion if you if you're doing that.

Becks:

Yeah. I mean there's a lot of restoration projects out there as well. So yeah >> um you're you're going to attract more clientele if the environment is nice >> depending on your clientele. >> So yeah >> uh >> it >> what do you reckon is the most important project?

Maximiliano:

I would say >> the most important one of the most important projects are the so >> um barriers and we being removed. So you've got to allow >> migration of fish especially with regards to salmon and sea trout. >> So to protect their spawning habitats. >> Um >> sorry what what is that?

Becks:

So where they go back to spawn or to breed >> um it's it's really important that they have that >> um >> that m that migration flow. So >> um if if you get barriers in a river and they can't get back to where they need to, that's going to hinder them being able to breed again.

Maximiliano:

That also happens here in the UK. I thought that was only in the US. I don't know why.

Becks:

No, no, it's happening here now. Yeah. really okay then >> yeah yeah >> then >> so trying to restore natural habitats >> how do you reckon is the fish industry then in the UK

Maximiliano:

Well that's a big question I think there could be quite a lot of money in it >> um >> uh >> that >> yeah there's over a million anglers in the UK so yeah >> um but was trying to attract yeah people of all walks of life, all different backgrounds. >> Um it was the one thing you could do in COVID. So everybody wanted to be out and about in the bank which meant our workload went up >> because you need more permits, you need more licenses to be able to fish or to move fish. >> So yeah, and it's something that everyone can enjoy. So it's not limited to any one person. >> And it's been good in regards to >> um, yeah, just getting people out and about away from their phone >> and just enjoying the environment. That's that's the majority of the reason people do that to be Yeah. to be outdoors and >> yeah, >> peaceful. Yeah, >> it is a quite peaceful practice, I guess.

Becks:

Yeah. Yeah. Um so and I think yeah people get a lot of enjoyment of >> um catching their certain fish so they will know what fish have been stocked >> and yeah they it's a bit like >> um going and buying that fast car for example. So if you you you've you manage to hook that certain car or or >> uh whatever it is then yeah people get a lot of enjoyment from that.

Maximiliano:

Really?

Becks:

Yeah. Yeah. Yeah.

Maximiliano:

I don't fully get it.

Becks:

Yeah. It's that Well, you see, it's quite >> um it's quite a skill to hook something that's that heavy, you know? Really, >> they give up a fight. Yeah. They don't just let you catch them.

Maximiliano:

I mean, >> I thought it was just like >> No, it's not. Just put your hook in and >> uh Yeah, >> it seems like it. >> I don't know why, but it just it seems like it just irrelevant.

Becks:

Yeah. I mean, personally, I prefer to see them swimming around underneath. I preer, yeah, I prefer being under the water. >> Um, so I've done Yeah, going back to the marine thing, I've done like, you know, scuba diving and snorkeling. >> Yeah. So, I love seeing them in the natural habitat. >> Um, but others it's that achievement of >> Yeah. scoring the scoring the fish or I don't know whether you can relate it to scoring a goal. I don't know. I don't really understand. But yeah.

Maximiliano:

And what When did you get >> um >> when did you get like hooked into this marine life?

Becks:

Yeah. I mean that for me is >> uh that goes back to childhood. So that that would go back to when I I went first went to a sea life center, >> saw the fish like swimming around. I also had >> uh a really passionate teacher at school >> um and he did three subjects and that was one of them was the marine world. >> Yeah >> uh interestingly I was working a bit later at a supermarket and he came in. >> So yeah just before I was going to go to uni and he said to me >> um if I have been a teacher that would have been the subject I would have done marine biology. So then I understood why he taught us that at school. Yeah.

Maximiliano:

Really?

Becks:

Yes. That was definitely where I picked it up from. >> Um, >> inferno. >> Yeah. Yeah. >> Um, it's just I find it fascinating to to discover things that you can't see naturally. You have to go looking for them, you know. So, when you go around, you know, you see the hopefully if you've got good eyesight, you see the birds in the sky. I don't really see them that much because I'm like, >> but for fish for me, you see them dart around. You see them move the color. It's just fascinating.

Maximiliano:

There's there's three things for me. Pigeons, seagulls, and crows. That's all I see. The rest, unless they're really really close, don't exist. They just don't.

Becks:

You hear them? You get the bird app?

Maximiliano:

No. No. No. Don't.

Becks:

That's quite handy. Apparently, having an app so you can pick up the bird song.

Maximiliano:

Sounds like you have it.

Becks:

No, my brother does.

Maximiliano:

Oh, that's the only reason I know about it.

Becks:

Is it something like a fish app? Yeah, that would be really cool. >> Okay. Yeah. >> But yeah, it's really cool. I think that's the thing sometimes just taking the time to look in your local river. There's more in it than you realize. And yeah, so just seeing a pike lurching around or Yeah, I just love it. >> Um it's a good indicator. It's good indicator the river's healthy.

Maximiliano:

So fair enough.

Becks:

Otherwise, there wouldn't be much living. >> It's just dead.

Maximiliano:

Yeah.

Act IV: Faith and Church Life

Becks:

Fair play. Now I got to ask you because you're a very >> The way the way we met basically was through church. Yes. And and you are very into church life. So tell me on how did you get into that?

Maximiliano:

Yeah, I mean so my parents brought me up going to church when I was younger. >> Um And like yeah like most you question things you kind of you sort of think well what relevance is this for me. >> Um and but I had this real sense that I wasn't right with God. So it wasn't about going to church for example. It was about >> um how is my relationship like how does God see me? >> Um, and when I started to really think about things, I was like, well, like like just reading the Bible, >> um, and knowing that Jesus came to die, I think, yeah, when when you think of Christmas, hopefully people would think of that. I know for some people that's that's perhaps not what that it means to them or what they think about. >> Um, but I thought if I was to to meet God, what would I say to him? >> Um, and would I be good enough to to get into heaven? And why why is why has he bothered to create us? >> Um, and very much wanting he wants that relationship with us, you know, and why does he and but how can he have that relationship because he's holy and we're not, but he loves us that much. And it's like I knew that the amount that it would cost Jesus to come and die >> um and to pay for our sin and knowing Yeah. am I >> uh yeah him knowing what I was like >> um I just thought why would he do that? And that to me was massive, you know, and so >> um yeah, I just I realized there wasn't going to be anything that surpassed that. >> Um I he he's done it all for >> for us, you know, if we put our trust in him and just Yeah. And having and then once you've you've got that in your life, >> um wanting to sort of be around learn from other Christians. >> Um but there have been times in my life where it's been really hard. I felt really isolated. >> Um, but I know that he knows all about me and he will never change. So, people may change. You can be in a group of people but feel lonely. But it's like >> um just yeah, just knowing he's there >> um and wanting to live more more and know more about him. Yeah. >> Um >> so that's why you started being really involved into church. >> Yeah. I mean, I I do I think there's that's why we've got that >> uh day of rest. You know, it's it's good to go and we can worship God anywhere in our hearts, but I I think it's good to have he puts us in communities and in those places where it's good to be around other Christians we built up and encouraged. >> Um so, yeah, predominantly >> um when I came to Bristol, I was looking, I would say, more for >> um an international church and so yeah, that >> Um I mean at the time before I came I wasn't really aware. >> So Broadmead was the church that you >> Yeah. My flat mate brought me along. I had so >> um in the past I looked out places before I've moved but in this case I didn't. I came with a sort of blank canvas. >> So yeah so it was a surprise to me when I came through the door and I was like wow there's loads of people here from different cultures which is something I've been praying about for a long time.

Maximiliano:

It's very weird to see our church in my opinion. >> I haven't seen a church this diverse. >> Nowhere. Not in Chile, not in Peru, not in Germany, just here. >> Sorry. So, yeah. >> Yeah. >> Um well it looks like you have >> um I would say a trifecta so to say where you're very passionate about these three things >> God in your life in church food and how detailed you have to be >> well baking and also your work which is I forgot what it is. So >> I think the >> and also no and also your your work which has to do with marine life and well all sorts of life I would say.

Becks:

Yeah. And predominantly bringing I think that's the key underlying thing is bringing whatever you do or your passion together with >> um people or the environment that you've created. So >> um yeah and how you can move and make that better. And perhaps it's it's hard sometimes when you're under a certain you perhaps haven't got the creative element >> to input into your work and it's it's trying to find ways of doing that. >> But that's that's really been my inroad I suppose is relating to people and what they need to get from it and how I can bring that that bit of myself into that. So,

Act V: Work Approach, Urgency, and Relationships

Maximiliano:

oh my god, I really really want to start asking you questions about that. This episode we start >> we ended it talking about how you actually approach your work. So, please tell us a little bit more about that.

Becks:

So, very much the way I prioritize my work. Obviously, you always get the urgent deadlines come up. >> Um but a lot of it is done through I would say one of my skills is through empathy, through listening to somebody's needs and what they're trying to get from that. >> Um, and how I can have a positive impact into that. So, how I can provide that service. And for me, it's one of those skills that I use to discern >> what is needed in a situation. So it's not just about the >> the outcome, but it's prioritizing what I regard as to how soon that person needs a task done or completed. But I've I've also learned that sometimes my perception I work on urgent and getting things done as soon as I can. But I've learned that you would just burn out if you do that. So it's good to try and ask questions a bit more and ascertain what my urgent may be might not be somebody else's urgent and you can be put under a lot of pressure to believe that you you need to do things because ultimately people just want to get the result they want. >> Um but within my line of work I also have to be empathetic. It can >> uh yeah it can impinge upon a lot of things like within someone's livelihood or >> um just on a personal level >> to somebody being on someone's land >> to yeah to personal factors where people have perhaps died and been sensitive to that. >> Um but also how it can have an impact if >> uh you don't have the turnaround time, you don't have the urgency. So whether that's >> um with regards to people losing money in business or whether it's regards to fish dying, that's not not great either. So >> um it's how you can get certain paperwork turned around within that time frame.

Maximiliano:

Yes, >> you've got to be adaptable and you've got to >> um use your own initiative common sense as well as being able to people appreciate that personal approach. >> They'd like not having they like feeling valued and that sense of >> um being listened to I would say more than sometimes what they're telling you. So yeah, sometimes I found what people are saying is not what they feel they're feeling. >> um they can be saying something completely different to what they really mean, but it's it's being able to listen to that tone and gauge because you can't always you that might just be on the phone, but you can't always >> see the person, for example. So, you've got to have that skill of being able to pick up that audibly as well. It's quite a skill and one that I'm still >> I wouldn't say I'm 100% there. Yeah. Yeah. Yeah, I got to say I'm >> I'm with you on that though that this is that is a skill needed and most people don't have it particularly now that I've been doing the podcast for now what half a year it's been quite tough to listen it listen to people and just hearing the information but now with time I've actually came to the same conclusion that it's it's not what people say but how >> how they say it >> how they say it and >> what it makes them feel.

Becks:

What are they trying to actually express with that?

Maximiliano:

Oh, totally. Yeah, 100%. >> And also on your >> on your theme of >> quickness about how things progress. I think anybody who has been around me for a while knows that I want things yesterday. And yeah, I think I got that from my dad. say it's his fault. All right. But >> but yeah, no, I am I am fast-paced. I like I like the Okay, let's do it now. Let's let's do it now. And let's get on with it now. I think I wouldn't be able to have that patience. >> Yeah. So that that >> where do you get it from?

Becks:

I don't know where it comes from because Yeah. Like >> telling you comes from God. that thing that >> for me like if somebody says >> uh about meeting somewhere or doing something I'm like right okay let's do it and then I've learned that actually what somebody says may translate to what I didn't mean actually now or I may mean hypothetically so it's like oh so what do you mean then so this is why it's important sometimes not to take everything at face value because people don't always mean it like that and you you can put a lot of energy into something where people are sort of half-hearted about it. So then you're pursuing something that you're putting your energy into that well actually it's just going to fizzle out. >> So it is important to gauge where people are coming from. >> Um and it's something I've only just learning recently really.

Maximiliano:

Well I told you about this today actually. I recently had the experience of that same thing happening. Somebody said oh yeah I want to do this now. gave them the opportunity and they still didn't do it. And oh my god, that frustrates me on a deeper level. I don't know how I don't know how it affects me that much. It shouldn't be. It shouldn't affect me that much, but it does. I don't know why.

Becks:

Do you see it as a personal kind of Yeah. Like you've invested see it as a personal rejection or just don't understand the energy?

Maximiliano:

I think it frustrates me because I see myself in their shoes, but I see myself there when I used to smoke weed and sell drugs and all of that stuff, you know, that was exactly me >> uh a couple years ago. So, well, not a couple, a few years ago, but yeah, somebody told me that in in England when you say a couple is like literally two. >> Yeah. Yeah, it is a literal thing. Yeah. In Chile, when you say a couple, you're like, >> I'll be late. What? How much? A couple minutes, you know? >> Basically, an hour and a half. >> So, >> yeah. >> Yeah. But I think it frustrates me because of that. I see myself in them, >> but a couple years a few years ago. >> Uh, and is that that version of me that I wouldn't like to be back in, you know, version that doesn't do much and it or if it does >> just like postpones it for >> 10 years. >> Yeah. >> Whatever, you know. So, I think that's why it frustrated me that much. And how do you con cons that eagerness to action >> with baking actually? >> Cuz in baking, as you said, you have to take it slow. There's nothing that you can do to make the thing go faster.

Becks:

Yeah. So, um I guess where the urgency would come is deciding who I'm going to cook for and what I need and what I'm going to cook. So, for example, if I was to something on the television >> um and I'd be like right I'm going to cook that or I see it in a bakery or I want to try it. That's where the urgency comes from. So it's like right I'm going to make that or I'm going to try it. >> Um but then once you've made that decision, the pressure is off because you've then got the time just to you know how like you've got a rough idea from the recipe how long it's going to take. So then the pressure is off in that regard. The urgency isn't no longer there. >> Um, so then you can take your time and having that creative impact. That's what I like about it.

Maximiliano:

Can I ask you something? >> Well, that's what is I've been thinking just thinking right now. Well, you were saying that. >> Is there any possibility of doing >> a second podcast, >> but with you teaching me how to cook?

Becks:

Do that. >> Yeah. I get a lot of >> would you definitely

Maximiliano:

Okay. Next episode with Beck will be cooking something. All right. >> So, what we've got to have a think about in the meantime is what sort of things you like or whether you want me to decide >> um >> you to decide about an hour and a half about an hour cooking and then >> then we can Yeah. So, we could make a lasagna.

Becks:

I used to bake lasagna. >> So, I would say homemade. >> Yeah, because like another thing just to pipe a little bit about So I can I basically look into flavoring and just kind of thinking about thinking through in my own mind what goes with what. >> And I was making this white sauce one day and I thought, "Oh, it just needs something in it." And I put this nutmeg in it. And then >> um years later I saw a top chef doing exactly that. No one had taught me to do that. It was just >> Yes. >> Yeah. Just >> it was what I inspired. I just came up. I just thought, "Yeah, that would Oh, just fit the bill."

Maximiliano:

Okay. Yeah. Stop flexing.

Becks:

But that's it now. That's blur my own trumpet. That's over that.

Maximiliano:

But then what does it go through the your cooking process that lets you actually maybe maybe I wasn't I didn't understand it quite well. What is it about the baking and cooking that lets you actually relax? And because I I don't have that >> when I'm cooking, I'm actually against it. Like I I'm like I want to have it yesterday. I have the same approach that would work. So

Becks:

Oh, I see. Yeah. So for me it's the anticipation of the result of what you're doing. So when you're doing a task, you're perceiving the result. >> That could be in a number of things. For me, it's especially if I'm doing it for other people, it's it's thinking right seeing that pleasure and enjoyment somebody else gets from it as well as myself obviously because you're eating it. >> Um but yeah, what I'm just and I like getting feedback on that. >> Um, sometimes I'm I would say I find it hard to to get criticism or feedback, but that is one thing I feel very passionate about because I don't like wasting food. I I want to and I'm very keen to get people's feedback how to make things better. So, if I make a round of biscuits or whatever, so >> um in my previous church, I used to do a lot of the cook, you know, baking and stuff like that >> for coffees and Yeah. >> And >> um >> I mean our church I haven't seen that. No, church. I haven't seen that. >> I guess I don't want to stand on people's toes. So, we would have other means. Yeah. So, I wouldn't just go in and go, "Oh, right. Yeah, I'm just going to do all of this cooking." But, >> um, children are very good at giving honest feedback. So, if you want honest feedback, they're the audience to go to. They will not hold back and they will tell you exactly what they think. And so, I'm like, "Oh, yeah. So, why do you think that?" >> Um, and you get a lot of >> um honest feedback in a nice They're not they're not totally ruthless, but >> um adults would be a lot more reserved or they just wouldn't touch it. That's how you get their feedback.

Maximiliano:

Especially English, >> you observe. Yes. >> English. And it's painful. And so I would have to actually go and ask people and say, "So, do you enjoy like having this, you know, time to just relax and have a coffee and a cake or do you just want to get home for lunch? Do you actually want to do this or >> um but very much when I decided that was, you know, we were going forward in that way. we were going to start this. >> Then yeah, I just I was less concerned by what people thought and I just Yeah, I just tried to make it better as I went along.

Maximiliano:

I see. I see. I see. So, it's basically this constant iteration basically of like making it better and better and better and better and better.

Becks:

Yeah. Yeah.

Maximiliano:

I still don't because No, >> it's okay. >> I mean, >> I understand where you where you get the patience from. a little bit because I have a lot of patience for kids because I used to work with kids and yeah so I have a massive patience with kids but towards projects no patience at all or towards adults adults making decisions no patience like zero Bro, if you're a fullg grown person and you're like >> not doing stuff that you should, I'm like, >> "Yeah, not with me. You're not in my life anymore."

Becks:

I think it's primarily it's taking time for people. So, >> um there's certain things I appreciate what you're saying. You just you need to make a decision on it and go go with it. >> But some to develop relationships, you can't expect an instant. that just doesn't happen overnight. >> Um, and so with regards to >> um, cooking for people or whatever, it's yeah, it's that I suppose bottom line is I enjoy it. I think if you enjoy doing something, you will spend time doing it regardless of how long it takes. But if you've got and you've got an end goal, i.e. it's going to be a meal time. It's not like it's going to be like three weeks time. You've got that end goal in sight. So when you say quick, it it depends on whether you make the decision and then the time you take doing that as opposed to >> um just making a decision and then it all being done. It just doesn't work like that in in a way. But I know you'll have a different feeling on that.

Maximiliano:

Yeah. >> I don't know if I can describe it any more, but >> um >> I think that that did hit me. Yeah.

Becks:

Cool.

Maximiliano:

You you said that that one line saying >> um what was it? >> Um, you can't expect that from your relationships, can you? The fact that to do something and then already be done.

Becks:

Yeah, you can't. It takes time. Sometimes it it happens. >> Um, >> so what goes to baking is also relatable towards relationships. You got to like >> Yeah. Because you're spending time if you're doing it for people. >> Um, you're you're spending time with Well, hopefully you're spending time with that person. Hopefully. >> So, yeah. >> Um, unless you just drop it off on their door. >> But yeah, >> here you go. >> Delivery. >> I've done that before. Yeah, I was a bit sad because I when one of my friends was pretty ill and I said, "Yeah, I'll cook for you." >> Um, but yeah, she was in such a bad way that I I just had to leave outside.

Maximiliano:

Oh, no.

Becks:

And I felt Yeah. piece of my heart felt a bit torn by that. But I could totally understand as well because yeah obviously you know when someone's ill they don't feel up to sometimes saying hello.

Maximiliano:

It does get me like >> okay tell me if I'm wrong but you give me the feeling that >> you're the type of person who would like give the food and wait like wait till they give the first bite. Yeah. Yeah. I knew it. I just knew it.

Becks:

Yeah. I like to Yeah, definitely. >> Um, yeah.

Maximiliano:

You're like, "Wait a minute. Very excited." >> No, don't get me wrong. I mean, if I really like the dish, I'm I'm just Yeah. I'm just going to be >> You just like dig in. >> Yeah. Yeah. Yeah. >> Fair play. Fair play. Oh my god. >> Um, and how is it then with the with your church life? How do you approach your church life and your relationship to God >> in regards to just going along and cooking?

Maximiliano:

Going along. It's a general thing. Not not necessarily towards cooking. No, >> I guess it's it just boils down to prior what you prioritize. >> Yeah, I remember why I wanted to ask this. Sorry. >> Okay. Okay. >> So, it's because >> um you did talk about wanting things being done yesterday basically with towards work. taking your time because you can see the result in in a is immediate way with cooking but with your relationship to go you don't have any of that one you don't see the results now and two even if you would do something now maybe you would see a change but that would be not like in an hour and a half it would be >> maybe in a few weeks or even months

Becks:

well yeah I mean sometimes >> um I believe God answers to prayer. So sometimes that could sometimes yeah I've had answers to prayer inst almost instantly and now the prayers have taken bit more time and some prayers you may never see the side eternity. So >> um you may never know the end result of the prayers that you pray but yeah very much I feel yeah like because of what Jesus has done he's interceding on our behalf in heaven before the father so he's that >> um >> sounds like that's too complicated for me like can you dumb it down for a simple peasant

Maximiliano:

sorry yes well so Jesus presents himself to God >> saying I've I've died for that person >> they and I and so God looks on us and sees us as as having that righteousness in Jesus because Jesus has paid for our sin. So he no longer looks on us as under judgment. He looks on us as saved. Being a Christian, you're you're still aware when you do stuff that's wrong. >> Um >> but you know that Jesus reminds his father, reminds God, >> um, I've died for them. You can't you can't be angry. You can't judge them because I've died for that person.

Becks:

It sounds to me that you are outsourcing a feeling, so to say. Okay, it's going to sound weird. It seems like you don't have any feelings towards how you do your your church life or your relationship to God, but it's more >> about the trust. >> Yes. in the process more than the >> it's yeah it's like trusting the process well trusting Jesus. >> Yeah. Exactly. >> And then the rest it's irrelevant because you are not in control so to say. >> Yeah. So I believe that we're accountable for our decisions. >> Um I believe that God is in control but he gives us that free will and that free Yeah. Freedom.

Maximiliano:

Do you think we're accountable for our decisions? >> Yeah. >> Okay. Yeah, >> here's where I come. >> No, no, no. But it's Well, we've we've talked about this >> uh many times and it's how I approach my religious life in my life and my relationship to God, which is much more about deeds than an and action is the bias towards action because I think in the choice, >> the choice that you make is the action. >> Yeah. >> You can hear what people say. >> But you can only rely on what people do.

Becks:

So it's where the faith comes in. Yeah. Faith without works is dead. So yeah, >> a little bit more than dead is >> it's non-existent. >> Yeah. Non-existence. That's that's my my perspective. >> That's the key thing. It's not about what you're doing. It's about who you are. But obviously the things are a result of the person you are. So >> you are what you do in my opinion. That's that's the thing.

Maximiliano:

So it's Yeah, I would say it's a >> a bit of both because I think your motivation drives you. It's what how you interpret things and perceive things. Otherwise, if you didn't believe you could move your arm, you wouldn't you wouldn't do that, would you? So if it was just about moving your arm and you hadn't thought through that process of I would like to move my arm then >> do you think about moving your arm really like >> exactly >> what >> maybe that was a silly >> just you just do it. >> Yeah. Well no no no but I get you >> but do you know what I mean? You still got to have that connection. So yeah, >> um >> I mean fair play it's it's I don't know for me it's it's a lot more about these because the thing is mainly maybe it's because of my my own personal life and like what I've done the fact that I've thought many things spec specifically on aggression >> that I haven't done and I know because I haven't done them that there was a choice involved at some point. Okay. One of my sisters I I don't like this particular sister that much. No, I'm kidding. No, I really love the sister and that's why when his ex-boyfriend broke up with her, I thought instantaneously about >> um >> paying a to break the letters of Yeah. Yeah. Very terrible. Okay. what I but I didn't do it. This is the point. And although I had the choice to do it, the fact that I didn't was the was a decision. And therefore, I think God >> uh would judge us on that on the decision made and the action taken. But I I wouldn't know because I haven't read all the Bible. I don't know all the verses and the but that's how life feels like cuz it I don't know it displays on your decisions. It doesn't display on your thoughts. Do you get what I mean? You know

Becks:

Yeah. It's an interesting one, isn't it? Because I think >> I think sometimes you can I've known I've I've been in situations where I haven't said anything but people can tell exactly what I'm thinking and that can still move them to act or not do something just by the way I'm looking. >> So yeah, >> you're still you're still >> that is that still a deed still a thought? >> In my opinion because you can decide to >> just not move your face. >> Yeah. and then just act as if it wouldn't matter or >> yeah, your reaction to it. >> But your reaction is also a thought and you're >> you're deciding to react. >> Yeah. Yeah. That's a good >> as Marcus would say. >> Yeah. Yeah. Yeah. Yeah. Exactly. >> Um, and how do you think this three dimensions of your life combine together and like create so to say your passions or like a maybe not all your passions but how do they move you?

Maximiliano:

I think yeah it defines who you are and who you become, doesn't it? by your core beliefs and >> sometimes what you perceive yourself to be. >> Um whether that's true or not, it's it's getting that feedback from other people. It's it's seeing what God says about you. So like sometime you can have a thought >> what the baking says about you. >> Yeah. >> And what the fish say about you. >> I'm just saying. I mean >> I mean with the baking it's obviously very visual. you can see whether it's rubbish or not and by tasting it. Um yeah, >> basically it tells you straight up, yeah, yeah, you're terrible work. >> Yeah. I mean, I would say I'm a hardest critic. You know, listen, sometimes you can listen to that inner voice too much >> and things that we say to ourselves aren't always true. Just because you get a thought about yourself doesn't mean to say it's true. So yeah, it's it's processing what you think about mentally and thinking actually do I need to have this record going around my head about some situation or something that I don't need to but like focus on. Yeah, I thought what you said recently was very helpful. >> Um just kind of blocking time and just being able to focus and that is another thing that I perhaps use in my work. It's called the Pomodoro effect. >> Which I think you did discuss on one of your so the 25 minutes. 5 minutes off. That does have a really good >> Yeah, >> this was the podcast with >> I forget the guy. >> This was the episode with >> uh Hardly Perfect. The creative hardly perfect. Yeah. >> Yeah. Where we talked about >> uh the pomodoro technique and so on. >> Yeah. Yeah. So that's really that's really great for being able to just focus. Yeah. When you often when you don't feel like it, maximize your time. Yeah. And keep your thought life a bit clearer. So >> Yeah. Especially I mean yeah for me sometimes those tasks that you're doing are very like you're passionate about and other times it's the m mundane tasks where you're like I don't really feel like doing this but you're like but I want to be productive. >> Um >> yeah I think that's where my next few questions come >> uh from. >> Okay. >> Which is on why you do stuff. dive deep into why why do you reckon you have this passion towards marine biology like where does it come from?

Becks:

I would say for me like the conservation side of things has always been like again it involves that element of care. >> And so that was pretty important to me growing up. I think as well you become the person that you surround yourself with. So, if somebody has a passion for something and it resonates with you, >> um, but I've always loved water. I've always loved >> um I mean, it took me a long time to get in a pool when I was younger, but once I did, I absolutely loved the water. Yeah. Absolutely loved it. Yeah. >> Um, and then when you discover that you can there's just so much life under the water. It's almost like this hidden secret. >> Um >> but yeah, and I think as well the just the majesticness of >> um marine life >> but also the vulnerability. There's just something about it that openness, that vastness. >> Um it's like endless endless possibilities, you know, and with a lot of >> um big marine mammals, they're constantly migrating. I just love that kind of on the-go >> and all the different habitats that Yeah. Oh, it's just amazing. >> Um, yeah, I I love it's almost like they're in their own little world, but we get to explore that and be a part of that. And when you think of the earth that it's >> um twothirds water, there's more to be discovered in >> in a marine environment, I would say. I mean, don't get me wrong, obviously land is important as well because that's where we live, but yeah, >> there's just a real vulnerability I like about it, you know. >> Um, >> yeah,

Act VI: Exploration, Scuba Diving, and Final Thoughts

Maximiliano:

I do get it. >> Um there was well and I still am a little bit obsessed with the concept the concept of exploration on new land discovery all of this I is is just I really really love it. Actually for my final project, I did this whole >> uh thing in school where I was >> doing an investigation about sailing journals. And I specifically took the book of Christopher Columbus, which is basically describing the new species and the days that he was at sea and so on. It It was great. I really really love that that discovery end of the you know.

Becks:

Yeah, totally. And there's so much I don't know the percentage but still far more to be discovered yet that hasn't been discovered in the ocean. So yeah, I just love it. I love that concept that you know we haven't we don't know everything and yeah there's still I mean yeah there's still loads more to be discovered. Yeah. And when was the first time where you said like, "Oh my god, this is incredible." When was like the first time where that spark just like started?

Maximiliano:

Yeah, that's that's a tricky one. >> Um because it may have been from school. >> Um but I think predominantly on my first dive. So >> um yeah. >> Uh >> first dive. >> Yeah. So I went scuba diving >> u when I was at university. >> Um, and that was something that was a fear that I had to overcome. So, you literally start off diving within >> a a swimming pool. They teach you the basics and then >> um then we'd be in a quarry where the visibility was really really bad. >> Um, but then the next stage was the sea. So, you're open, you've got no sides or anything to hold on to. >> Um, and my brain couldn't compute rolling off the back of the boat. And I was just like, I don't know if I can do this. So I went to the I went to the diving school and I said, I I'm going to give it up. >> Um and then I was in Sainsbury. >> Yeah. Yeah. I was in Sainsburs and there was a guy in there and he just I just I knew because it was a diving night and he would have been going diving >> and I just thought and there's just this part of me that achd like I was like I need I can't this up. I was really kind of fearful, but I was like, I need to do this. >> Um, so yeah, within two days I was involved back in on the course. >> And I went diving. They the the probably the >> um the most I would say chaotic bit is when you're on the boat and everyone's scrambling about trying to get their equipment. >> Um, we had an instructor and >> um, her husband was in the room, so she was really like, yeah, like didn't take any nonsense. >> Um, and I remember seeing her signal to my dive instructor that was going to take me diving. >> Kind of like, you know, she made this like little face, but I don't think she realized. I saw it and I thought, oh, so they're basically being they're making sure I go last to give me that care. Anyway, so I was last. The the >> uh the sun was going down. It was getting a little bit darker, but everybody else was back off back onto the boat. It was just me to go. >> And I remember like diving and just as soon as I went under that water just thinking it's just completely serene. I'm away from all that noise and then just seeing like a sea urchin just on the bottom like where have we must have gone down to about 20 meters. So on a first dive >> and I just remember this this is just amazing that my thought process of what it was what I thought it was going to be like to what it was actually like was completely different. So I completely forgot the fact that I was yeah I was having to rely on my air tank for oxygen. >> I was just like looking around going this is amazing. >> I completely forgot that I needed oxygen to live. That's basically it. But yeah, I think that for me, the fascination of seeing living things under the water, not needing an air tank. >> Um, and then I've dived with like engineers that have no interest in the marine life. I'd be like pointing to things and they just be they wouldn't be interested. And so that for me it the realization that my focus was very much on Yeah. marine life whereas their focus might have been on shipwrecks or >> Yeah. the engineering side of things. you know what >> my because I went to a world school my last two years so they don't focus on the on the results of what grades do they get and so on but they focus on the individual as a whole that's that's the idea of the world of education. So >> um our teacher our head teacher said that we should all because of because our generation should explore new things. I don't remember why but there's always a reason on why the head teachers decide and do certain activities and they said we should all as a course go diving. Oh, >> because you should see this new world and like become fascinated about the life under under the sea and so on. >> Oh, >> under the sea. >> Yeah. I didn't turn into the little mermaid. >> Did you? Did you actually? Oh, perfectly. Oh, that's why you didn't need an oxygen tank. Now I get it. Now >> when I was diving in a wet suit, >> a lot of what I call the hardcore marine biologists, they live in dry suits. >> um I wasn't doing that particular course as such. So I was doing marine biology with coastal ecology. So I had to do it as an addition to my course. It wasn't part of my course. >> Okay. >> So therefore I didn't get the >> um equipment. >> So I'd be diving in a wet suit with a t-shirt. So yeah. And yeah, for me I thought why am I cold? And then yeah that's why.

Maximiliano:

Okay. Now now we understand. Oh why why would I be cold right now? >> Yeah. Yeah. So, >> um, but yeah, I think it's it's seeing, >> um, a thought, something you thought about for a while, not being able to kind of reach it, seeing it through a tank, but then actually seeing it in real life. >> Yeah. Seeing it happen in action. >> Yeah. >> Um, yeah, I think that was a really special moment. But I mean, I felt I saw more when I went snorkeling. So, when I was in Australia, I went to a place called the Low Isles. >> Um, and that's what's classed as the inner reef. So that's where I got to sw like I didn't plan it. I went out with a friend. >> Um and then I saw this turtle as soon as I was like I was keeping up with this turtle like like imitating how it was you know as soon as I started then like jumping. Yeah. Yeah. Yeah. So like just with the arms they barely move the legs. It was incredible. >> Um but with but then if I like started swimming normally I lost it. I don't know whether maybe it was just staying with me because it it it was intrigued or whatever. >> And then I remember seeing like this reef shark >> and I was like, "Oh, oh, that's a reef shark." >> And then I looked >> I'm going to get eaten. >> And then I thought, "No, there's another one." And then I looked around again and I was like, "Oh, they're like they seem to be in a circle." But I wasn't scared. I just thought I think it's about time I got out now. But yeah, that was pretty because you don't plan things like that. >> Um the main danger over there is like the box jellyfish. >> Oh. Oh yeah. Jellyfish. >> Yeah. >> Oh yeah. Because I actually was just reading a a book about like it's called man facts. It's a terrible name. Okay. But it's about >> man facts. >> But it's about facts of the world. And he just said that >> the square square jettish >> box >> box square. It's a square. That jellyfish is the is one of the most venomous. Yeah. In the world. >> Yeah. >> I think it was top one or top two or something like that. >> So I just read it like just coming over. >> Yeah. >> Crazy.

Becks:

So you wear like a stinger suit. I mean obviously if you if you realize there were a lot of them in the water, you'd probably be safe to go in. >> But as a precaution, you wear a stinger suit and that would protect you hopefully. >> Um, >> now going more into baking and cooking, why do you because I I see this spirit of exploration that you that you got of like new things and so on. >> But then why or where does it come from that love for baking and cooking? I think >> um it's the one time where it's it's it can be to do with like family I think. So it's the one time perhaps when I was growing up my family were together a lot more. >> Not for every meal but >> um I think some of it does come from my dad. So he had a definite passion for for food. >> Um but I think more the effort that people put into it. So yeah, like my mom, she I would watch my mom a lot. >> Um, but I would also watch I think it was just the phase, you know, >> um, a few years ago where everything's big on food, but I I just I just love the care and attention to detail that people put in it and the different endless possibilities. >> Um, and it's something that comes naturally to me. So, >> um, when you get complimented a lot on on what you do, you realize you've then got a talent or, >> um, yeah. >> Um, and I, initially I was like, I I don't get it. And people would say, no, you're good. You're I've seen you do it. And I'd be like, but to me, I wasn't. It's not something I had to really think about. And I suppose when you don't, >> it was just something I came to. >> Yeah. And so therefore, the pressure's off. And when the pressure's off, you perform a lot better. I mean, obviously under certain pressure, you need a certain amount of pressure.

Maximiliano:

I love my pressure. like oh that needs to be ready for a certain time that kind of pressure but in the actual interim of just being able to create and and get and see the result at the end of it. >> Um that's what I like about it as well.

Becks:

You know that thing where >> uh people go into the the zone >> as goate for sure. Yeah that's >> that's my zone. >> That's cooking for you. >> Yeah. Yeah. So yeah, like >> um I suppose yeah, that was because of my attention to detail when I'm cooking, that's what I'm concentrating on. >> Um whereas other things I could be doing something but thinking about something else. >> Um so yeah, it's my one zone. >> Um my my mom growing up, she was >> um she'd do about five different things at once and I'd be like, "Oh no, mom, you know, you can't just leave that cheese sauce." I've never seen you do more than two things at once. I think you're very focused. Do you? >> Yeah. You're laser focused on like one thing and one thing only. >> Right. Right. >> Yeah. >> Oh, that's interesting. Yeah. So, I do think things through. So, I'm quite a deep thinker and so I think when you're cooking it helps to have that. >> Um, preparation is key, but so is the ability to just look at the consistency or texture of something and and like no, I mean, say for example, you could have a recipe that says you need to have this amount of time to do something, but you look at it and you think it's done. So my oven works slightly differently. So I don't have to listen to the I can rely on my own judgment. >> Yeah. For what I know of my mom and my sister cooking in different houses, they say that the killer for a baker is the oven. How ovens they behave incredibly different in >> different climate and like different zones like Yeah, >> exactly right. That was my Yeah. I mean, that was my >> um Yeah. So, when I got to university, >> um I like I guess I had I didn't know at that stage that I I really like to cook. And of course, leaving home for the first time, you've got to kind of eat for yourself. >> You know, your family aren't there anymore. >> Um and I remember my flatmates laughing at me because I timed a pot noodle. You know, the instant pot noodles where you just put a bit of hot water in it, but it said on the packet 2 minutes. So I was like, I've got to make sure I get this right. And they laughed at me because, you know, most people just bung a bit of water and, oh yeah, that looks done. But for me, it had to be precision.

Maximiliano:

That's me, >> by the way. That's me.

Becks:

So then the next night I thought, okay, I should cook something a bit more. I'll try and cook a bit more. >> Um, and I thought, right, I'm going to I didn't like them laughing at me. So I >> um I waited till they went out to their lecture and I >> um I can't remember what I was cooking now, but I put it on the stove. Like you just said, ovens can be different. >> Uh but their lecture got cancelled. So they came back just as all the smoke was going up and the fire alarm. Yeah. So my flatmate was trying to like wave and then from that I was like no I can do this. By the second year I was buying my lemongrass, my chili, all those detailed ingredients that my dad was like oh keep down. That's so much money. >> But yeah, they weren't laughing then and >> um I realized yeah my my determination to overcome that I yeah I wasn't worried what people thought >> because I just love to do it. So

Maximiliano:

what I what I do see is that cooking is very personal >> because >> in cooking is you're your critic.

Becks:

You're your own critic >> cuz you the first person that you cook for is yourself. >> Yeah. Yeah, that's true. Yeah. So that's what I see in a lot of people who really enjoy cooking that they just do it for themselves and they just don't mind experimenting and burning stuff. I mind burning stuff. I I do mind it when I when it burns something and I'm like, "Oh my goodness." Like I get very frustrated. >> Yeah. But you Yeah. I think when you it's just the observation and you like it's through the experience and yeah like so if you don't like that feeling the next time you'll just learn to watch it a bit more or you'll be like okay I won't put that in for as long and I'll see how it's doing. >> Um yeah >> but yeah I see what you mean. Yeah,

Maximiliano:

I think I get I remember one time in when I was in school, wildlife school, >> I went to see this other world of school and they had this huge furnace for metalology. Okay, so they were proper craftsman just like banging steel and I was like, "Oh my god, let me watch this." >> I think there would have been a career that I would have pursued. >> And I think it comes like in a weird way. I think it is pretty similar where you see the thing grow and like take shape and you like waiting and you have to be very >> patient with what you're doing and what are your skills and so on. >> You improve little by little after every thing, every other dish that you do or every of a knife or metal piece of whatever you're doing. >> And I think that's the key. it seeing the point in why you're doing something. So for me, >> um, yeah, there were certain things that that I I can't I don't get enjoyment from, like perhaps craft work, things like that.

Becks:

Oh, I do. I I love it.

Maximiliano:

Uh, so when I talk about craft work, I mean like sewing or knitting or My sister-in-law is really good at that, but I I just I haven't got the patience to be like, "Right, I'm going to Yeah, it's it's different." Yeah, >> that's so weird. I have the patience for that but not for cooking. >> Yeah. Yeah. >> Oh my maybe it's related. >> Yeah. I mean maybe like Yeah. So I mean like with craft work hopefully that will last a bit longer. I suppose once you've eaten your meal that's it and gone. >> Yeah. >> But the thing is you you still need that. >> Um I suppose. >> Yeah. I Yeah. It's seen that reaction from people I suppose. But I I just knew I didn't Yeah. I didn't have the patience for the craft stuff. >> Um, I don't know why. >> Um, but if I was copying something, say I was doing like art school and I was copying something and looking at the detail, I could do that, >> but it wasn't coming from a place of creativity myself where >> Yeah. But it was just more >> Yeah. Yeah. You're just doing it because you have to. >> Yeah.

Maximiliano:

Can I ask, it's a completely unrelated question, but it's it's it's more towards >> uh God and your relationship. They talk a lot in church, in our church at least, about a decision of basically letting go, which I'm not very good at. Why you decided that God was the way for you and for you in particular? I know you can quote me a couple Bible verses. Well, a few a few. >> But why for you? >> Why does it work for you?

Becks:

I think the key thing for me is that God never changes. He's He's never let me down. That there may be things that I don't

Maximiliano:

What do you mean by that?

Becks:

So, >> um I know he's got my best interest at heart. >> Um because he Yeah, he talks about never leaving or forsaking you, but there have been relationships I've had >> where people do let you down. The person that you think that they were, they're not. That that really resonates and holds true to me. I know I can trust God because Yeah, he's never he's never failed me yet. >> Um, even when I fail him, even when I let him down and do stuff that I don't mean to do or don't want to do, but you end up doing it anyway because you still sin and stuff. Plus, it's having that focus of eternity in view. You know, we're only on this earth for well, some people might live to 110. >> Um, but eternity is eternity. And >> yeah, >> some to 1,00 something.

Maximiliano:

Oh, really? Really? The Bible it does say that. I just

Becks:

Oh yeah. So yeah, >> just saying. >> It does. Yeah. >> One 1,100 and something. >> Meas there lived 969 years.

Maximiliano:

Oh, my bad. My bad. Okay.

Becks:

Um and then the flood happened and then >> Yeah. So >> um the more you the more you learn of God, the more you you realize that he he does he holds true to what he says he is and and who he is. being able to talk to him at any time, he's the only one that really knows you inside and out because he created you. And so whereas I've realized even with really close friendships, they they don't even come close to that because no one really you can be saying something even to your closest friend, but they may they may never truly understand who you are.

Maximiliano:

I know this is a little bit >> uh of a different topic, but I I find that now with relationships, meeting new people now is is a pain because you got to explain like every every single choice that you that you made in like different things because they're interested and it's okay or and you want to know what what about them, >> but it's it's I don't know. It's it's so weird. You don't have to do that with God. He knows you already.

Becks:

No, you don't.

Maximiliano:

So, it's it's very relaxing. >> Yeah. I want to know why this three things are so important to you. >> You could have chosen any other field.

Becks:

Yeah. I mean, I think the other profession that I was would have liked to have done >> this may come as a surprise, but I I wanted to be a firefighter and that comes into that thing of care, this thing of going and being in the line of rescue. >> And that sort of because I'm shortsighted, I'm not sure that would have I would have been able to >> um, >> you wouldn't have been able to see the fire.

Becks:

No, but >> maybe that's not you know >> I so when I was at >> um, school I want that was my that was the placement that I wanted to go and work at the firefighter. >> Um, but I I didn't get that. My second choice was a nursery. So I worked in a nursery for two weeks. >> Um, and yeah confer >> children nursery. Yeah. Yeah. I >> You got your DBS. >> Just check it. >> That back then. Yeah, it was it was a while ago. Yeah. >> That's wild. That's wild. Okay. >> But yeah, I loved interacting with the children. But >> um for me it was like they were more pleased to see their parent at the end of the day and spent all that time with them and I was like yeah.

Maximiliano:

Oh yeah, you did tell me that.

Becks:

So yeah, sometimes with your passions they can grow over time. It's not something that you think at base level. All right, I'm really uber passionate about this. So, this is what I'm going to do. Sometimes you come across it. It can be something by default sometimes. So,

Maximiliano:

there is something that I've heard recently >> uh from founders the podcast which is passions, you don't choose your passions, they choose you.

Becks:

Oh, really?

Maximiliano:

It it's it's a weird thing, but people who are obsessed with one thing like they they didn't choose to be obsessed. that it just happens to be that that's the the calling or whatever.

Becks:

Yeah.

Maximiliano:

Do you would you agree with that or

Becks:

Yeah, it's interest. I think you get those god-given talents. I think everyone has got them. You get different things that you're good at. >> Um and so yeah, in a way I would say that that's yeah, whether you enjoy doing them or not is another thing. But >> um >> if you would be able to choose other things to be passionate about then >> Oh yeah, that's a great question. >> Would would you have chosen something else?

Maximiliano:

Yeah, I always wanted to be So I was naturally gifted at music, but I always wanted to be good at sport. >> Um so that's probably a Yeah. >> Um >> I'm so sorry. No, that's so bad. >> Thing is I've seen her play football. That's why >> No, no. But yeah, so one thing that I did get complimented at school was >> um my trampolining. So I used to do trampolining. >> Um and I would say >> okay, >> so I was it's not something I was naturally good at, but I took the time to practice outside of school. >> Um whereas other things I had really had no interest, you know. >> Um so you might not be naturally good at those things, but >> um if you've got the passion and the drive, then I think you Yeah. >> um you can also do those things as well but >> um I think there are certain things that you are just naturally better at and good at. Maybe with the music thing it's like the eye for detail the you know the ear for sound >> so keeping in tune that kind of thing. I think that was the thing I I suppose yeah school that was one of the things I I really wanted to be like good at athletics or >> Yeah. >> Yeah. But I wasn't >> maybe an Olympian in some other life. I like discus. I like things you could throw. >> Um I loved Yeah, I love the joy of that. >> Um and art. I I'd like to I would like to have been able to draw, but yeah, again, unless I was copying something, I was just like that creative side. You know what I because I went to this world school, this >> art space school, >> I saw the process on how people became good at like they they made themselves good at drawing or made themselves good at some other craft. And I remember looking at this guy who >> uh was my classmate and he drew all the time. And when I mean all the time is >> all the time. No, no, no. Stop. Non-stop. No, like >> I think he went through like one one like book. How do you call them? Like where you can draw and stuff like that. >> Um book like an art sketchbook. >> Yeah, like a sketchbook. >> He would go through one every single day. >> Wow. >> And he would do like this h character and so on. >> Yeah. Oh, that's really cool. >> Amazing. Well, at the beginning, not so much, but after a while, they became more and more and more real. >> Yeah. >> And was well, I think he got a >> I'm not entirely sure here, but I think he got a place in Japan or Tokyo University. >> Wow. >> For his skills at He was good, like very very good. And then he like went to engineering or something like that, >> which is a pity. I don't I don't understand that. Why would you? Fair enough. >> I got one last question though. >> Okay. >> It's a question about books. What book do you reckon helped you a lot in developing this three key loves or passions that you have?

Becks:

Uh wow the >> uh the God one. That's that's easy.

Maximiliano:

The God one.

Becks:

So yeah, the Christianity. Yeah. So >> um yeah, the main one.

Maximiliano:

I thought I thought you were naming a book. I was like the God one. I was like, "Does it back there?"

Becks:

Um, yeah. So, >> um, well, apart from the Bible, there's, >> um, there was a lady that was based in a prison of war camp in World War II called Cory Tamboo. >> Um, and I think I'll just say, yeah, if you like read her life story, that's that's an amazing primarily because >> um, I think often we can be we want to be in control a lot of the time. And when you look at people's lives and the way they're not in control >> um, and how they handle those situations. >> Yeah. >> Yeah. It's it's incredible. And and the character and the person they become.

Maximiliano:

How was it called?

Becks:

Um, I don't know the actual name. It might have been the the life of Cory Tambboom.

Maximiliano:

Okay. Okay.

Becks:

Um but yeah, if you Google it, you'll see. So they basically her family, they were from the Netherlands.

Maximiliano:

We'll put the we'll put the name here.

Becks:

Yeah. Cory Cory Tambon. Yeah. There'll be lots that comes up about her life. >> And then for cooking >> for cooking I mean Yeah.

Maximiliano:

You did tell me about this guy.

Becks:

Oh, Richard Benet. Yeah. I mean being able to watch someone in real life >> uh do the craft, you know, do his skill craft. Yeah. He was Yeah, he's amazing. I mean that again came by accident in the fact that I was just walking past his cookery school. I didn't know anything about him

Maximiliano:

And he lives in >> Bath.

Becks:

Yeah. Yeah.

Maximiliano:

So just saying Richard Benet. Okay. If you really want to, you know, do some collaborations here and there, we wouldn't mind, you know, just just saying, you know, >> from one of your students. I'm really really interested in actually diving deep there. And I think like the classics >> um different chefs that brought food to life on TV >> and seeing their passion like Jamie Oliver was a big one for me growing up >> and Mary Bry I mean she's just decades and decades of Yeah. She's

Becks:

Oh is this >> um >> she's >> I won't say anything but I know I know she is >> she does a lot of baking and very just >> Exactly. Yeah. She does a lot >> to the point and people love her.

Maximiliano:

I love her. I I think I really really love it. >> Well, thank you very much once again >> uh for being in this podcast and doing this series of podcasts. Did you did you like it?

Becks:

Yeah, it was really eye opening. Yeah, liked it.

Maximiliano:

Uh well, was it therapeutical?

Becks:

Definitely. I think sometimes you can have things in your mind that you don't express and it gets out there.

Maximiliano:

It is kind of weird, isn't it? >> Yeah. Yeah. how if people ask you stuff, you're like, "Oh, they just like fly away." Very well. Well, thank you very much once again. >> Um, and guys, thank you very much for listening to this week or this day's episode. >> Uh, we're not entirely sure how it's going to be, but yeah, please follow us on Instagram, YouTube, >> uh, Spotify, Tik Tok, and see you next week. Bye.

Becks:

Bye.