AND HERE’S MODI

Jaxx Snax: A Delicious Conversation with Jacqueline Spiegel

August 23, 2023 Modi Season 4 Episode 86
Jaxx Snax: A Delicious Conversation with Jacqueline Spiegel
AND HERE’S MODI
More Info
AND HERE’S MODI
Jaxx Snax: A Delicious Conversation with Jacqueline Spiegel
Aug 23, 2023 Season 4 Episode 86
Modi

Episode 86: The very talented Jacqueline Spiegel joins the AH"M crew and discusses everything from hamentashen to challah and how she uses baking to spread #MoshiachEnergy.
Follow Jacqueline on Instagram @JaxxSnax.
Visit her website to place an order!

For information about upcoming shows visit www.modilive.com.
Follow Modi on Instagram at @modi_live.

Send us a Text Message.

Support the Show.

AND HERE’S MODI
Become a supporter of the show!
Starting at $3/month
Support
Show Notes Transcript Chapter Markers

Episode 86: The very talented Jacqueline Spiegel joins the AH"M crew and discusses everything from hamentashen to challah and how she uses baking to spread #MoshiachEnergy.
Follow Jacqueline on Instagram @JaxxSnax.
Visit her website to place an order!

For information about upcoming shows visit www.modilive.com.
Follow Modi on Instagram at @modi_live.

Send us a Text Message.

Support the Show.

Speaker 1:

folding everybody in the Welcome to Andy's Modi. Hi, everybody, welcome back to Andy's Modi. So good to be here. It's a little strange if we're in the afternoon, but we are with Leo and with Periel.

Speaker 3:

Hi and we have a special guest.

Speaker 1:

Jackie hey, jackie Luxemburg, siegel Spiegel.

Speaker 3:

Spiegel yes.

Speaker 1:

Spiegel. Okay good, we recently did a cooking thing with you. Yes, we did which reminds me to thank our sponsors. There you go. Is that a cute segue? No, horrible, no. Anyway, A&H provisions. Thank you very much for collaborating with us for this. A&h provisions is the best hot dogs in the world, the best kosher, amazing kosher meats. Galat kosher meats Website wwwkosherdogsnet.

Speaker 2:

30% off from your first order with promo code.

Speaker 4:

Modi and Seth came to the show last night. And Seth, that's right, he did Seth came.

Speaker 1:

It was his birthday. He came to the show last night at Sony Hall. Happy birthday, Seth. Happy birthday, Seth. This is going to be probably a few weeks after your show, but we still love you. And happy birthday. I actually wove in the whole. I had a new bid I was working on.

Speaker 2:

Yeah.

Speaker 1:

This whole thing. How like when we get things sent to the house like Leo gets these sexy things like and I get pickles and kosher meat, leo gets like underwear and jockstraps.

Speaker 4:

No one's ever sent me a jockstrap.

Speaker 1:

Okay, charlie, didn't send you. And the other one, the leather. No, not Charlie. Whatever it's called.

Speaker 4:

Someone sent me a Speedo one time, and now it gets. Of course I wear it.

Speaker 1:

Yeah. Anyway so he gets that. I get kosher meats and you get a pastrami and the we and our other, our other sponsor I don't like the word sponsor collaborator the collaborating is whites and Luxembourg. Hey, the law firm you want on your side If you ever have the Shalom need a law firm. A good friend of the podcast, Arthur Luxembourg, and we have in the studio today just happens to be his beautiful daughter, yes, Jackie who I had the privilege of cooking with.

Speaker 3:

Yes.

Speaker 1:

Yes, we, we did.

Speaker 3:

We did a cake.

Speaker 1:

Well, what does Jackie do? Hold on, give me a minute, let me get to this. Oh, we are. First of all, I'm not a cooking person, I'm not a foodie, I don't give a damn about food. But I will say right now, I have never looked so good as I did in the chef coat you bought me.

Speaker 3:

You looked real good. I killed it. You really slayed it.

Speaker 1:

You had a good hair day. You in the kitchen with the. You had the Schmatte thing. You looked like you were a butcher.

Speaker 3:

I had the Schmatte, I had the apron.

Speaker 1:

Apron, apron we were working.

Speaker 3:

It was good. Hair was up.

Speaker 1:

Hair was good.

Speaker 3:

We threw flour everywhere. Everywhere we made a major mess. Yes, I was really impressed.

Speaker 1:

I was blown away. I was blown away by you. First of all, we've had on the podcast, we've had Jay Cohen.

Speaker 3:

Yes.

Speaker 1:

We've had Mike Slum, and these are people who connect their machine. Energy is food 100%.

Speaker 3:

And so is yours.

Speaker 1:

Major, major, major. And you can see it. You know, I couldn't tell. I will tell you one thing After working with you in the kitchen making croissants, I'm never eating a croissant again. Why? I had no idea that it's half butter, oh my God, when she brought that flour. And why do you think?

Speaker 4:

they're so good.

Speaker 1:

It was the most delicious thing in the world, but I was like I had no idea. It was all butter.

Speaker 3:

Honestly, you're better off eating that than a slice of cake. Ooh why.

Speaker 1:

Why.

Speaker 3:

Because of the sugar. Sugar is I mean. Listen, there will be. There are schools of debate for both. Like what's worse, like saturated fat or glucose, like they're both evil, like listen.

Speaker 2:

With moderation.

Speaker 3:

Exactly that's literally my motto.

Speaker 2:

And there's the title of the podcast Everything in moderation 100%. Also, we forgot to say that if you do want to find Whites and Luxembourg, go to their website, which is WhitesLuxcom.

Speaker 1:

That's right.

Speaker 2:

And also now because I've been saying it wrong for five episodes they also bought WhitesAndLuxcom. Did you know that?

Speaker 3:

I didn't. No, I do, but I'm not fully aware of that.

Speaker 1:

Okay. So, anyway, we're in the kitchen, we're cooking, we get there, we're cooking, and we did a cake and we did Croissant, the croissants, and I've seen you. I follow you on Instagram, yes, and so I see you doing it, but in chopped little moments and at 4.30 in the morning, when you wake up.

Speaker 3:

100%. That's my time to shine.

Speaker 1:

That's your time right.

Speaker 3:

Yeah, really up at 4.30, doing it 100%. I wake up very, very early. It depends. So on Thursday and Friday I'll definitely be up by 4 am Cranking it out, making everything fresh for Shabbat that's when I'm falling asleep. Yeah, a lot of people. That's when the bells kick in.

Speaker 4:

That's when the bells are kicking in.

Speaker 3:

I have friends who send me reels and stuff at 3.30 in the morning and I'm getting up at 4. And I'm literally like what are you doing? Still awake, like I've been sleeping ready for eight and a half hours.

Speaker 1:

Do you go to bed early, very early.

Speaker 3:

That's your jam, definitely as the weekend rolls around.

Speaker 2:

Some three chefs and bakers are often at it, so we haven't established that she's a classically trained pastry chef we're working our way over there.

Speaker 4:

That should have been in the first 30 seconds.

Speaker 1:

Zitz Flesch to listen to this Zitz.

Speaker 3:

Flesch. My mom loves that word.

Speaker 4:

What's this?

Speaker 1:

Flesch.

Speaker 3:

It's the patience.

Speaker 1:

Zitz, but what does it mean?

Speaker 3:

Like I don't know, so I'll tell you.

Speaker 1:

Zitz is to sit in Yiddish and Flesch is meat, so your tuchas, the more meat you have in your tuchas the more you can sit.

Speaker 4:

I love it. Well, you have more patience. If I eat more of your croissants, I'll have more meat. There you go, you'll have a lot more flesh to your zitz.

Speaker 1:

There you go, Anyway. So you are a classically trained pastry chef.

Speaker 3:

Yes, from what's your keep up? I went to International Culinary Center in Soho. It's no longer there, but it's now. They merged with ICE, the.

Speaker 2:

Like the people that come take the migrants.

Speaker 3:

No, there's a culinary school called ICE and I think it's downtown. It's something culinary for education. I don't know International Culinary.

Speaker 2:

Academy Not international.

Speaker 3:

It's Interstate culinary, interstate culinary Culinary education, but it used to be called the French Institute of Culinary Education. When I went there it was in Soho. A lot of famous chefs went there.

Speaker 1:

Okay.

Speaker 3:

Yeah.

Speaker 1:

Okay, so you should graduate, obviously. And then I can tell now, because now that we've been a few weeks in the house with Jay Cohen, who's also, you learn what you learned there and then you learn your own skills 100%. She, everything we did. She's like and this is how they tell you to do it, but this is how I do it and this is why it comes out much better. And this is You've got your techniques 100%, you've learned and you see, and by your three years, you're delivering these amazing, amazing packages.

Speaker 3:

Thank you.

Speaker 4:

We have one in the studio here for everyone listening.

Speaker 1:

Oh yes, Can't see. It is stunning. It is a. How big is this box?

Speaker 3:

It's pretty solidly large. It's 18 by.

Speaker 1:

They would feed a big chunk of people and it's all full of these amazing cookies and pretzels.

Speaker 3:

I put some fun stuff in there.

Speaker 1:

Yeah.

Speaker 3:

Some pretzel toffee, Albu-Lake cookies, little mini muffins.

Speaker 4:

It's a spread, it's like a little spread.

Speaker 3:

Yeah.

Speaker 1:

Three years now you've been delivering it, so you obviously know from feedback, because you do service the Jewish community.

Speaker 3:

I do yes, so you will get feedback.

Speaker 1:

They will let you know what doesn't work, and then you fix it up.

Speaker 3:

I mean, you know our people, you know how they are.

Speaker 1:

I know I love our people, so do I.

Speaker 3:

But they will tell you and I like that, I like the criticism if they dislike something or if something, what's your?

Speaker 2:

most popular delivery and where do you ship to Like? Where do you deliver to For sure?

Speaker 3:

So the most popular thing that I sell is probably cookies. I wish it wasn't, but you know people love this.

Speaker 4:

Why? What do you wish?

Speaker 3:

it was I wish it was pastry. I wish it was French pastry. I wish it was puff pastry.

Speaker 4:

I don't A croissant A croissant.

Speaker 1:

A croissant's not very Chabes-Dick.

Speaker 3:

It's so not.

Speaker 4:

Why? Because it's got butter in it. By the way, do you know what this reminds me of.

Speaker 3:

That's exactly right.

Speaker 4:

Your bit that you have about succession, how, every time they walk into the room, there's like a spread like this yeah, like that's what it. There's like a whole, and here's your breakfast pastries yeah, Wait a second.

Speaker 2:

Why isn't a croissant for Chabes?

Speaker 4:

Because there's so much butter, so let's get into that for a second.

Speaker 3:

What's wrong with butter? There's absolutely nothing wrong with butter and, in complete agreement with you, I personally feel like why can't we have more dairy on Chabot? But it is apparently a mitzvah to have meat on Shabbat, and a lot of Jews will not mix milk and meats. So, also, croissant is a breakfast pastry and, like I'll sell you a croissant and I do, I sell them on my website. I sell croissants and they warm them up on Saturday or they don't. I personally would not eat a croissant that was a day old, but my customer base does and they love it and it's A day old.

Speaker 3:

I would never.

Speaker 1:

We've been based with the stuff you've left. When you send packages to our house weeks later, we eat them. That's true. I do Listen. That's fine, but a croissant-.

Speaker 4:

That was just a granola.

Speaker 3:

No the granola's good.

Speaker 2:

Who is not eating a croissant the next day?

Speaker 1:

Okay so pause on.

Speaker 4:

Why don't we review what you guys did the other afternoon? What did you guys do together?

Speaker 3:

So what did you teach Modi? So we did. We made a cake. I taught him how to decorate and build a cake.

Speaker 4:

It was gorgeous. It was like those milk bar cakes.

Speaker 1:

Thank you, thank you, and I was doing good until we Until I focused on making sure the camera gets it, and then I was doing it backwards.

Speaker 3:

Honestly, you were doing excellent, yeah it looked really good I was very impressed it did. Modi's cake looked amazing, it did. It fell a bit Like it fell. It fell. You were holding it and it got too heavy or whatever and it fell and it got a little messy.

Speaker 1:

But listen like it looked the day after you made the same cake online. I saw yes, I did?

Speaker 3:

I made a very similar cake online and it looked near identical. Did you call?

Speaker 4:

it the Modi cake. You can sell it for Modi cake, oh wow.

Speaker 3:

I bet you I'd get more sales.

Speaker 4:

I still can talk to my people.

Speaker 3:

By the way, I bet I'd get more sales.

Speaker 4:

The Modi cake is amazing, the Modi cake. Let's do that. Maybe we should do a collab.

Speaker 1:

Ooh, that's the Modi cake.

Speaker 3:

I love that.

Speaker 1:

Wait, is that mic too high for you? Bring it down a little bit, I don't know.

Speaker 2:

Turn it like mine. I can't like yeah, there you go. And push it closer to your face. Yeah, there you go.

Speaker 1:

Yeah, that's so cute, Okay so now she delivers these packages and I swear to God, it's literally receiving Mashiach energy. When the ding dong hits and there's this package waiting for you, the smile is so good. And then you gotta like okay, when are we hitting this? Is it after the gym, Is it before? Is there something to have? We have guests coming over and it says like and can I just tell you the best thing about your packages, which is Shabasi package? When you have to go to somebody's house for Shabbat, do I bring flowers or I bring a bottle of wine? It's so stressful, it's so stressful and miserable. This arrives before you get there. They're already happy with the gift. It could be a part of their serving. It's just amazing.

Speaker 4:

That's the chicest thing when we've. It's only happened once or twice, but when someone sends a host gift ahead of time, before they get there, that's so chic. Like flowers or something before they get there, they don't walk in with the package.

Speaker 3:

And I deliver, so it would arrive before they got there, so take notes people. Yeah, and the thing about the business, while we were talking about croissants and how that's a great thing and it's not a Shabbasi thing. So I realized that and I realized my market is Jewish and I'm Jewish and I do Shabbat and it's very important part of my life. I kind of migrated to a more parv style menu with more Shabbat style pastries.

Speaker 1:

So let me just bring Periel and anybody that's not completely on move here. During Shabbat Friday night to Saturday night, we eat a lot of meat. So after you have your Shabbat Friday night dinner, your fleshech, your meat. So you can't go grab a croissant right, cause it's dairy. And now the next day you wake up, you go to synagogue, but in the morning you can have a croissant.

Speaker 3:

That's what I market it for.

Speaker 1:

Right. And then when you go to synagogue and you eat a little bit of the kiddish, there might be meat and the children over there Forget it as you come home. You're already fleshech. You have to wait six hours before you have it?

Speaker 4:

What's the statute of limitations on eating meat until you can eat it?

Speaker 1:

So now some people hold by six and some people hold by three hours. I think I hold by three. I yeah, yeah, I hold by. Yeah, I mean, let's not put that down.

Speaker 4:

Anyway, let's not belabor the point, we're not getting into it.

Speaker 2:

I don't want to plead the fib.

Speaker 1:

But for Shabbat better things are parv.

Speaker 3:

You must Like there is it's a non-negotiable On my website. I have everything it says, whether it's parv or dairy, and, honestly, 90% of the website items right now are parv. However, if you are someone who doesn't follow those rules or you're having a brunch or something, I do custom stuff, so they'll be like I want everything dairy.

Speaker 4:

How does challah taste so good if there's no butter in it?

Speaker 3:

then it's oil, it's moist.

Speaker 4:

It's it's, it's so good.

Speaker 3:

It's great, right.

Speaker 4:

I know it's got no butter in it, I didn't know. Challah, I guess I'm just putting that together.

Speaker 3:

now it's the sugar also, you know.

Speaker 2:

And it's the bread doesn't have butter in it, does it?

Speaker 3:

Brioche does. There are French breads that have butter in them, but I mean croissants and like puff pastry type bread's.

Speaker 4:

Danish is the croissants you made with Modi were so good, so good. How come I didn't have to get one of?

Speaker 1:

those. I was in shock, but I was still going through the shock of the butter when we made the croissants.

Speaker 4:

She comes up with this. It was equal parts dough, equal parts butter. Actually, no, it was. It looked like a matza. It's more dough. It looked like a matza.

Speaker 1:

With a matza of butter on top of it, and I'm like, and she goes this, it was a square.

Speaker 3:

Yeah.

Speaker 1:

And then we had a.

Speaker 2:

I went into. I was just saying like I went into like a full food coma.

Speaker 3:

I love it.

Speaker 2:

I tasted like everything.

Speaker 4:

Not only was I eating the pastries you guys were making, I was eating the bagels, the croissants. I was just eating and eating and eating.

Speaker 2:

I was also, by the way, eating your garbage like the stuff that you were like. Oh, the scrap the cake scraps, that was great.

Speaker 1:

I'm dying to know what, and it's so cause I'm telling you that with Jake was Mike. I have no connection to food wise. When did it click that you're a pastry chef in your head?

Speaker 3:

Yeah, for sure.

Speaker 1:

When did that like hi, I'm a pastry chef.

Speaker 3:

Well, I like that was the title of pastry chef. Like that's like a whole thing. Like like I'm sure Jake or Mike that they were here, they would even like talk to that Like getting that title is like the hardest thing to ever achieve, like in the restaurant industry. However, like the trajectory of when I realized I wanted to go into the food industry and like be like I wanted to always be a pastry chef which I eventually got that title, but wanting to be a baker slash baking slash, doing pastry was when I was in college and I had took a few. I was at NYU and I took a few classes. It was in like a major called food studies and they taught you a lot about food, culture, anthropology, different cultures around the world and movies about this and how it tied into food and how it was related, and I got very interested in that and always remember growing up I was very into baking and food with my mom, always on what's the holiday where we make the Haman Tashin Purim.

Speaker 4:

Oh, you said, you said it's the holiday that we make the you said it's a Haman Tashin.

Speaker 1:

This is a girl that went to how many years of North Shore Hebrew Academy?

Speaker 3:

Amazing years. It's a great school.

Speaker 1:

What is the holiday that we have? The Haman Tashin.

Speaker 3:

It's one of my busiest holidays.

Speaker 1:

You would do that with my mom, with my we had your package, the Oreo Oreo, Haman Tashin Oreo. I said to Leo, I go, this is the best poppy seed I've ever had in my life and I texted you I go, this is the best poppy seed. He goes it's Oreo. She goes it's Oreo.

Speaker 3:

It's just a kind of high fructose corn, so it's like woo. I'm gonna get you addicted to that.

Speaker 1:

Oh my God, okay, so for making Haman Tashin with your mom.

Speaker 3:

So it's huge, I could have done a lot of like. Sometimes my babysitter would come over on Saturday nights when my parents went out for dinner and like we would make like box cake mix and I got really into it. But throughout college, you know, my parents would have guests over. They have a home in the Hamptons. I would bake for, like their friends and family and I always went to baking when I just needed a release.

Speaker 3:

I needed some sort of space to like get out the anxiety of kind of growing up, getting out of the you know Jewish Yashiva bubble, like moving to college, just like starting like my own life and I really feel like with anxieties and stresses of like the outside world, of kind of growing up.

Speaker 3:

I always went to that and it got me away from my head and it got me to release like a lot of that weird anxiety that I was having and I loved being in that space. So when I eventually went to culinary school and it was so meticulous and they were so, and I have severe ADHD, like I can't sit still, which is perfect for my job because I don't sit still and I have super high energy I immediately knew it was a perfect position for me because I would never be sitting still, but I would have to like focus in some regard. So it would like stabilize my life and I thought it would be perfect for me. I also am a giver, so I love giving people like my stuff. I love seeing them smile, I love feeling their hearts and their bellies and just I love that. Like you know, I love that caring vibe, like that's my thing it's very cathartic.

Speaker 1:

For you it is majorly yes, yeah. And then you just send it, and you send out this love, and it's amazing and and when it comes together, it's the best.

Speaker 4:

And we've spent a Shabbat with your family. Yes, and I watched you and it smelled the challah being made from start to finish. Yes, from there and it was so delicious and so special and so cozy and yummy.

Speaker 3:

It was, and it's always great a fresh challah before Shabbat. Like it's not from the store, it's not, like you know, from the grocery store. It's like, really, I don't know there's like that level up 100%.

Speaker 2:

It's amazing.

Speaker 3:

Yeah.

Speaker 1:

So I just let people know that this is just available. It's just a nice thing to send somebody.

Speaker 3:

That's majorly like the case A lot of people. They just go on my website and they order for their family or they have Shabbat dinner with their husband and their kids or their family, their aunt, mom or dad, whatever. And they'll order like box of cookies and challah, whatever. But this is like a great example of things I do. I definitely send gift packages before Shabbat to hostess or whatever. Tell them in advance. I'm getting you a gift dessert.

Speaker 1:

So they don't have to worry about dessert. Don't worry about dessert, I'm getting you dessert.

Speaker 3:

No, it's gonna be my gift to you. So where do you deliver? Yes, I deliver right now in the Great Neck area. I deliver in the five towns. So Lawrence, Woodmere, Hewlett, Sea to Hers.

Speaker 1:

But T-Nec, you deliver I don't deliver to T-Nec.

Speaker 3:

I've had some like not yet. I've had some interest in T-Nec, but until I could get like more of a community there that like are interested, I can't justify it. Okay, I deliver to Manhattan and I deliver every Friday or holidays, so before a holiday I would all deliver pastries. So it's really for the weekend, because most people like pastries on the weekends.

Speaker 4:

Yeah, and I just. I like pastries every day Me too, me too. Same.

Speaker 3:

The time to indulge. Right, the time to indulge, yeah yeah, but Chabas is like that.

Speaker 1:

But I just what are those cookies called the colored ones, the sprinkle cookies, the colored cookies they were. I was at Dina's house on, they were there and I was going to walk out of the kitchen. And it was like one area where she keeps all the pastries.

Speaker 3:

My mom has the same thing.

Speaker 1:

Just in one area.

Speaker 3:

Just one chunk, like all the way on the side of the kitchen. It's just out of the kitchen.

Speaker 1:

All the everything is there. There's halas and halo rolls and there's cookies and from here, from there, from there from here, and you just want to avoid that corner. I walked but I don't know why I grabbed those. But I grabbed and I just had one and I said, oh, I'm gonna grab one more.

Speaker 2:

for the rest, it's a friendly one right Wait are you not gonna dive into that box right now? What were you calling it?

Speaker 1:

No, I'm in the podcast right now. I'm gonna try to avoid ripping that open and.

Speaker 3:

Devouring it.

Speaker 2:

Devouring it. Yeah, oh really, I thought you were gonna get right in there, I'm also on a zempik, so it's like nice I love it, I'm into me right now it's not screaming to me what are the yeah, go ahead. No. What are the cookies in there that you're saying are so friendly? The sprinkle ones? Oh, the sprinkle cookies.

Speaker 3:

The kids love those sprinkle cookies and even adults like my dad will say like he loves a corn muffin or like he loves a muffin, but like my dad's low key, like pounds of sprinkles cookies, yeah, yeah, not you dishing on your dad here.

Speaker 1:

I'm doing it, not dishing. He loves the sprinkles cookie. I will tell you what else he loves A pastrami sandwich from Second Avenue.

Speaker 3:

Delhi. But you know what he's been good. He really doesn't go down that avenue Like he tries to stay away from pastrami. That was a good second avenue yeah, second Avenue yeah, yeah, yeah, yeah, stay yeah.

Speaker 1:

Anyway, this is amazing and I'm so happy for you that you found your passion right. Aren't you happy?

Speaker 3:

I'm honestly blessed that I'm able to do my passion as my career. I think a lot of people are in situations where they end up doing things that pay the bills and just they do it in and out every day and they're just not really super happy. I'm happy that I found something that does all of it for me, that I could really harness that, because I don't think I could work that desk job or I don't think I could really do anything.

Speaker 2:

Well, you also do a lot of social media, right? So you're like that's also work.

Speaker 3:

That is, let's talk about. That is impossible. I mean the social media avenue of things.

Speaker 1:

Yeah.

Speaker 3:

It's like the hardest thing ever I wish.

Speaker 2:

Are you a person who's like pretty comfortable, like naturally to be Very much so that's good.

Speaker 3:

It's good but, like I definitely am spinning it out there, I need help with the social media Like.

Speaker 1:

I was going to say to you, I was going to say to you I mean I as somebody doing their passion, living it, I'm living my passion, I'm doing my passion, I have it. You need help.

Speaker 3:

Oh, I know.

Speaker 1:

Without Leo I'd be nowhere, and without a team it's to be a team Team Jackie, team, jack Snacks I was actually like like Bode, like that's super spot on.

Speaker 3:

I was. Actually I had this. I broke down to my father this week and we were talking about you know, I just moved back to Great Nack after living in the city for 10 years and now that's the hometown. That's where I started the business during COVID and I was saying let's have an event at the house to get people in the door, introduce them to me again, give them tasters. Let's have a mixologist, let's have good music, whatever we're planning this event, and I'm like I just need to be on all the time, like I need help. I'm alone, like I need someone to like help me with all of this.

Speaker 1:

So whoever's listening to this and wants an internship or a full-time job.

Speaker 4:

So Susha slash, social media manager slash help with.

Speaker 3:

like all that Delivery slash delivery.

Speaker 1:

It's like the influencers.

Speaker 4:

Slash dance partner, because just you do things, definitely slash dance partner.

Speaker 3:

These social media people. They have, you know, content days where they kind of just do their content Like I don't have a luxury, like I'm working all day, like if I can spare that moment, like where, like I could put the camera up and like I could take myself and I'm not like rushing to get like croissant dough done or like tart dough done or like make a pie Like great, like I'll have that moment. A lot of times it is in my gym clothes or it is like my hair and I saw up and like I kind of just look like what am I doing? But I think that's just like I'm trying to get the social media out there. I'm trying to get the content out there, which is what what's your handle Jack's snacks, so it's J-A-X-X-S-N-A-X.

Speaker 1:

Could not be more difficult.

Speaker 3:

It's so confusing but I try to do just like it way simpler and like all of those handles like years ago were taken. So I had to kind of adapt and like.

Speaker 1:

Okay, no, but the videos are just you, it's you.

Speaker 4:

I don't think it's like confusing.

Speaker 1:

by the way, it's super like it's you having fun.

Speaker 4:

Yeah, just you dancing in the kitchen it doesn't really sell the fact that it's so good Delicious.

Speaker 1:

No, no, when you do the panning when you do the panning of the cookies, people get this. I want this in the house.

Speaker 3:

But they don't get any views on that.

Speaker 1:

Yeah.

Speaker 3:

Which is crazy, Like when I like which is something about social media that drives me insane, when I do make a beautiful table of desserts for like a customer that like ordered a bunch of stuffs for like a party, and I'll lay it out and it looks stunning. I'll get like 500 views on that video. And then I'll do a video of me like dancing like Bachata with, like you know, Manuel Turiso on the background or like whatever, and like I'll be like flinging the flower and like I'll put the cooking in the camera and like go close up and like all of a sudden it's 3000, 4000 views. For me that's a lot, Like you know, which is bizarre.

Speaker 4:

But no, because you're having fun, but that's also. I'm trying to sell the product, though also.

Speaker 1:

Now, leo told me You're part of the product. Yes, you're part of the product.

Speaker 4:

You're part of the product.

Speaker 1:

Leo told me, if you're not having fun, then not having fun.

Speaker 2:

Right, you have to. That's the card no rule isn't it.

Speaker 1:

Yeah, it's.

Speaker 4:

RuPaul's thing. That's not RuPaul's thing, that's Leo's thing. Honey, yeah, yeah.

Speaker 1:

Me Well.

Speaker 4:

Okay, copyrighttrademarkcom Okay.

Speaker 1:

So that's it. This is like so anything else?

Speaker 2:

No, the only other thing that I'm interested in that we talked about is that you said people give you a hard time sometimes about your outfits on your social media actually, and no one is giving me a hard time to my face Right of course not. Nobody's gonna have the audacity to actually tell you to your face they're hiding behind their little screen.

Speaker 4:

Just host a podcast about it.

Speaker 3:

No, I'd hope not. Um, I think that, like, definitely I've I haven't heard anything like Terrible, like about maybe I've heard like, oh, like, oh, she shows a lot of her mid-drift, or like let's not dwell on that, yeah, I don't. Let me tell you something anyone who's listening.

Speaker 4:

There's a tray, a box of pastries in front of me right now and it's taking all of the restraint I have not to get in there. Like a bear at a campsite, eat those olive oil cakes so bad.

Speaker 3:

Those are my favorite.

Speaker 4:

By the way, I know people like when you can see something, you could tell how dense it is.

Speaker 3:

Oh yeah, just look at it, you like that's that's one of those that's moist.

Speaker 2:

I guess it's good that it's not open, though yeah, because I would have to eat everything if it's not wrapped in.

Speaker 4:

It's wrapped in cellophane guys, and so you would just hear the noise of me getting in there for like 20 minutes.

Speaker 3:

Yeah, so jack snacks beautiful, delicious pastries.

Speaker 4:

Parve or not, or not, parve or not parve. Uh, dairy, I guess you deliver on the website.

Speaker 1:

You can tell me what you want. So on the website they can tell you what you, what they can't? Whoa, okay, they can tell you what they want they can make their selections correct.

Speaker 3:

They can pick, for the most part, anything labeled parve, I make parve. If someone wants something dairy, they will text me and I will accommodate them.

Speaker 2:

Yeah, very accommodate, runs the site.

Speaker 1:

Jay locks me and what's the way you need. You need, I really like, I really what's the website?

Speaker 4:

The?

Speaker 3:

website is my handle at jacksnackscom, so it's jacksnackscom. J A X X, s N A X dot COM okay and I'll link it here in the audio.

Speaker 4:

But I'm telling you, if you live, especially if you're on Long Island, this would be, such an easy mitzvah what?

Speaker 3:

or Manhattan or great neck. Oh, I know I or Manhattan or great neck, but I'm just saying like you mostly listed, like the five town C to Hearst area like well I do, because there's five towns, but great neck is like major and I will personally handle yeah, then you get, then you get Jackie herself, you can meet me if you yeah if you live in great night, love that. The city, the city, I deliver to.

Speaker 2:

We have, but the idea is that they don't know her. No, you want people who don't know you. This is still early in the early.

Speaker 1:

We're catching this early.

Speaker 2:

I don't like the idea of her like showing up and somebody's gonna like try to I.

Speaker 1:

Love her. I love when a challah dolly came to our door. I'm sorry.

Speaker 2:

What is that?

Speaker 4:

Dolly, who made a challah's in it.

Speaker 1:

Collaboration with her when she delivered herself.

Speaker 2:

I don't like this at all. I like way too much law and order.

Speaker 3:

Delivered to people that I know them already.

Speaker 1:

At this moment will thank white's and no lawyer yes, via policy Argentina happy to finally talk about our neighbourhood.

Speaker 2:

I saw her by the way uptown Mariska, hargaday.

Speaker 1:

Yeah.

Speaker 2:

And I almost lost my mind.

Speaker 4:

I don't watch the show.

Speaker 2:

I love it. Oh my God, I was on the show, no.

Speaker 1:

I was on. No, no, I was on, no, you weren't I was on CS, csi, csi, csi.

Speaker 2:

Same, thing, same thing.

Speaker 1:

I played a Hasidic, oh my. God I was with Ed Asner. You have no idea who that is.

Speaker 3:

I don't know who that is, but the fact that you were on the show.

Speaker 1:

Shaefully. You don't even know who that is. He was on a million show. Ed Asner played a guy that was a concentration camp guard who, right when they were liberated, he tattooed himself the number on him and escaped as if he was a prisoner. And then I was hey, this one's kind of chunky. I was his son, religious, because then he became, but he was never Jewish. He was a guard Based on a true story, I don't know, but it was. I was his son.

Speaker 4:

That's nuts.

Speaker 1:

So why were we there? Csi.

Speaker 3:

I was on CSI. We were talking about me getting kidnapped, potentially delivering my stuff, let's not talk.

Speaker 4:

Okay, all right, potentially going to get that no one's kidnapped you in Great Neck.

Speaker 1:

They all know you.

Speaker 2:

Yeah, but we're trying to branch out over here.

Speaker 3:

So I'm trying to branch out and I think that's true, not trying.

Speaker 1:

you are branching out. Never use the word try. Never use the word try, Not in my vocabulary Trying, I never try. Never use the word try.

Speaker 3:

Do, do, do always.

Speaker 2:

The only. Thing.

Speaker 3:

I will say about that comment is that I was never delivering anything, it was only me. When I was living in Manhattan I had delivery men come pick up my stuff, drop it off five pounds. Manhattan, great Neck. When I moved back to Great Neck I really wanted people to feel my energy there. I just moved back. So for the past two weeks I've been. I know these people, I see them face to face. I wanna say hi, I'm here Like I'm back in the community, like don't forget me, type of thing Same.

Speaker 1:

I tried to have somebody else tell my jokes. I had to go deliver them myself. That was good.

Speaker 4:

That's good, mody, that was good, that was good.

Speaker 1:

Never work. Okay so we have your handle Jack's snacks. Yes, we'll link it to the Please do To this podcast. I wanna thank you for bringing me into your kitchen. It was so much fun.

Speaker 4:

No, thank you. Hopefully by the time this is live you can go to the YouTube channel and we'll have that full video up of Mody being Jackie's sushi. We had some funny moments. We really did. It was fun.

Speaker 1:

It was an amazing time it was a vibe and that's it Me as far as me.

Speaker 4:

ModyLivecom. I don't know when this is airing, so let's, but definitely after the Chosen Company Festival.

Speaker 1:

Chosen Company Festival and the gig in Baltimore. So ModyLivecom, go visit the site. There's merch now. Moshiach Energy hats that are over. I love that.

Speaker 2:

Over 30 countries it has reached to no way, I'm not kidding you. That's insane 30, 30.

Speaker 3:

That's a huge accomplishment.

Speaker 1:

It's huge.

Speaker 2:

Wow. You didn't think to mention that in our meeting earlier today.

Speaker 1:

I didn't, I should have. What an idiot. We'll talk about that and that's it. Modylivecom Be the Again. Thank you very much to A&H for collaborating with us and thank you Whites and Luxembourg. And be the friend who brings the friends to the comedy show. Find a show next to you, near you, and invite friends and buy tickets to come. Moshiach Energy to everybody. Thank you all very much and thank you Jackie.

Speaker 2:

Thank you Bye.

Cooking With Jackie
Baking and Delivering Shabbat Packages
Baking Passion and Pastry Chef Career
Social Media and Business Expansion
Moshiach Energy and Merchandise Announcement