This week's guest is Sydney Kendall, who joins us from warm and sunny Phoenix, Arizona. Kendall got her start in the industry while still in high school and worked her way through fast food and chain restaurants, fine dining, sports and dive bars and cocktail lounges. Early, Kendall is the beverage director for True Color Concepts in Phoenix, where she oversees the bar program for their sip and coffee locations, 36 below, and the Rose Garden. Kendall also teaches meditation and breath work with intuitive readings.
We have a great interview with Kendall as we discuss the growth and synergy between her two careers. Enjoy the show. Okay, we're back with another episode of the industry podcast. I am Kip.
Dan, what's happened? Hey, now it's still hanging out with us. I'm going to do a nice long weekend from work, so that was kind of nice to get away from, the usual, you know, what works all about, getting some people bitch. So, what about yourself?
You want those people who got Monday off too? No, no, we just had here in Ontario. We only have the Friday off, whereas all my co-workers in Europe had today off. You?
Yeah, I spent the whole day with fire safety guys in Cambridge. I was just testing the firearms over and over again to make sure they worked all through the bar. Those guys get paid the big bucks. It was super fun.
But yeah, just testing the firearms all through the building all day. It was great time. So that was my day. It was pretty busy over the weekend.
It was too bad. Yeah, Thursday was busy at both bars as usual because everybody was off on Friday. And then Saturday was surprisingly good. Uptown, not so good downtown.
I guess I should tell those nerds what I'm talking about here. Downtown Kitchener, should have run speakeasy. You can find out what's going on there at should have run bar on Instagram. And uptown Babylon Sisters bar.
Also on Instagram at Babylon Sisters bar. That's the wine and spirits bar uptown. So yeah, that one was surprisingly busy on pretty much throughout the weekend Saturday was kind of dead at both spots. But then in downtown, only busy on Thursday.
I don't know. You can predict this stuff anymore. That's true. But enough about us.
Actually, one little thing. This is episode 150. Is that right? Yes.
Who thought we'd make it? Yeah, it's quite a little landmark. That's pretty good. Well, it's good because we've done 150 episodes.
And I think about 100 of them have been people from Phoenix, Arizona, including today's episode with the candles with Sidney Kendall who's going to be enjoying us in just a minute. Before we get to her, we should mention that if you like what we're doing on the show, you should subscribe, rate and review. That helps a great deal. Post a comment, whatever.
You can say fuck you, but five stars. I hear that all the time. I hear that all the time. I hear that all the time.
I hear that all the time. Thank you for asking. I appreciate that. Yeah, I don't know why it's worked out this way, but we had a lot of guests from Phoenix, including Elisa Dunn, who's like a recurring contributor to the show now.
So talk to us a little bit about how you guys started in the industry and how you ended up in Phoenix. Yeah, definitely. So I started when I was 15. I worked for like a low income job and like the Good Samaritan, it was a volunteer work in the kitchen.
And then I also worked at a church and I did cooking there. I kind of floated around at restaurants and just kind of worked in that area. And then I kind of knew way up. It's funny enough.
When I was 16, I worked with Donald for two years. Fast food. I mean, I think that's what taught me to be so efficient and on my feet. And then I worked for my best friends, restaurant, the family restaurant at the Chicago style.
So everything was like call order. You had to tell the cook how many burritos or how many giros you needed. And then it was just like all on the fly. So it was pretty awesome.
And then I really got into serving in the bar industry, kind of through college. And when I moved from so Illinois to Nebraska, that's kind of where I transitioned more into like the serving bartending time. And you know, I got into like the speak easy, cocktail lounges, sports bars. So I kind of had a taste of everything as I got older.
So. Sorry. What city in Nebraska were you living in? Lincoln.
Lincoln. Why did you move there specifically? My mom. Oh, okay.
Okay. So that's kind of where you're like real. You really started doing the bartending work? Yeah.
Well, I started barting in Illinois at the small biker bar called Lobodies. It was awesome. I had no idea how to open a beer, shake a cocktail, pour, even give a beer to a guest. And no one taught me at all.
They were just threw me behind there and was like, go ahead. And I think that's when I really felt that uncomfortable feeling of like, man, I would never want anybody to feel this way behind a bar. So since I got to, you know, got my hands wet a little bit there, I end up really bartending way quicker speed, way faster industry. I'm in Lincoln, Nebraska, which they had one of the biggest sports bars there.
So yeah, I don't know if we've really talked to too many people from Nebraska. I know. Like, so what's the kind of, what's the bar scene like in Lincoln? A lot of sports bars.
Yeah. Big college football town is. Yeah. So I worked at Berries, which was a huge sports bar.
They have four bars just in that whole location. So upstairs, downstairs in the back that had like a little private ice bar. So I got to pretty much go up and down through that place. It was awesome money.
It was crazy hours. And then I went to another place across the street. I actually got the bar managed there, which was pretty cool. I think that's when I really started understanding that I enjoyed how we drink, looked and tasted.
And I need a different direction, which then I started bar managing a martini lounge. So, yeah, so sort of all over the place there. And then how did you end up in Phoenix? So pandemic.
Right. So in Nebraska, when all that went down, I had my mobile bartending business and then I worked at two locations in Nebraska called Sebastian Stable and the venue. Awesome, beautiful places. But when everything shut down, you know, at the time I ended up having to move in with my mom and she had COPD and diabetes and stuff like that.
So I really was not around people for eight months. And I was like, I like, I can't do this anymore. You know, so I knew that my twin brother was here. So I was like, okay, I had a little bit of that nice support.
But I was like, all right, I'm just going to move here. It was open. It was open. So I was like, I need to go make money.
I need to live my life and grow when it just wasn't going to be in Nebraska anymore. Right. So yeah, let's back up a little bit there. You had your mobile bartending business in like, in touch with a little bit about that.
How did you get into and what made you decide to like, to do a mobile bar, 10, because that's kind of like, it's like, not an easy business to get into the mobile bartending. Yeah. So I just realized that like, all these people needed, they would ask me like, Hey, can you come, you know, bartend at, you know, some sort of location and I'd be like, Yeah, but I don't have the tools or the resources necessary to even do this. So I kind of was a little hesitant first, then I thought about it.
I'm like, man, you know, what if I just created that? And which is how kind of cocktails came and it's spelled with 2K. So I'm cocktail spilt the K. But when I had a really good friend of mine, make my website, make everything else.
Okay, cool. So I was like, I'm going to see what it takes me. And it was pretty cool at first, like before it all ended, but it was, um, had like a gym, reached out to me where I got to bring the stuff. I got to bring my stuff there.
I got to bartend just in that setting. And then I have like some makeup artists have me bring them to their location. So it was like small, unique locations I got to do into like weddings. Yeah.
So yeah, that's cool. So like, but what made you decide to do it in the first place? Oh, yeah. You know, I just didn't want to, I just didn't want to work for boss.
Right. I, you know, I love that I could have a bit more control over what I created because it wasn't like I was making bocosodas or anything like that. I was truly bringing craft cocktails to these places. I was guessing experience that.
And I think that's what I loved about it. I could have full creativity and, you know, don't get me wrong. The two locations I worked, you know, I got a little bit of creativity there, but it wasn't nowhere near of the control. I really want it.
And so that was pretty awesome. I got to experiment with all those things and I was able to create my own menus and give options. And it was just all my time. And I think that that freedom was so important to me.
Right. So when you're going to, like, are you getting booked at functions or whatever? Are you tailoring the, what you do to the function or is it like you already have sort of, this is what I do. Do you want to book me?
I could have did both. Like when I knew I did this gym, it was like a Thursday, you know, I knew that I couldn't do the craziest cocktails because, you know, they're all getting done working out. So I had to be refreshing and so it was, I just kind of, I mean, I would ask the owner what he would like, but then I just adjusted really. Right.
So it seems to me like during the pandemic, that would have been kind of a good business because most people were just seven, but no, it's not so much. Nebraska was completely shut down. Right. Yeah.
Yeah. But people weren't having like rogue private parties. No, I couldn't be around it just due to my mother. Yeah.
Oh, right. Of course. Yeah. I put a whole stop in my life, which is fine.
You know, taught me a lot, which is how I got into my spiritual path, but it was a beautiful experience that I was deprived of social. Social. Social. For sure.
So when you moved to Phoenix, would you try and start it up again or were you or like, I know you still have like, candles, cocktails, like presents on Instagram. So like, are you still doing the mobile bartending or is that just more like an Instagram bartending page now? Yeah, I turned into an Instagram bartending page. I, when I got here, you know, I realized that like I just didn't have the network with the connections.
And so it started from scratch, literally from scratch and I had nothing but I had an arrest. So I was just like, okay, well, you know, if I would just start this again, you know, I'm, I'm a for it. But you know, I was like, let me just get my hands. Let me just get my feet in here.
Let me figure out, let me get connected. Let me network and then see if I really want to do it again. For sure. So what was the first job that you kind of landed when you moved there?
Cash mirrors. Nice. Talk to us about that spot. It was a like, they called it jazz bar, but it was just more like, like music, speaking as you sell, but it was dark and gloomy, but it was really fun.
Like the first three, four minds, it was awesome. And so having already the experience kind of creating your own menus and stuff for your own business, where you either get back into doing more of that stuff once you got, once you were working at Intinix or did you kind of have to work your way back up to menu creation, et cetera. Yeah. I mean, I catch mirrors.
I got to have a cocktail or two on the menus, but it was nowhere near what I was doing. So I knew that I had to like somehow get back to it. I just didn't know how, which is when I got, I reached out to 36 below right before they were opening and I was like, Hey, you know, looking for a job, whatever, and had interview, got into it pretty quickly and I was there the first day. And I didn't even get to put a cocktail on the menu the first, like seven, seven months.
Yeah, which was rough, which was, I'm going to be honest, like me, I had to sit back and I had to, you know, let these people create and I had to sell it to you. And that was really hard because it would be wrong. Awesome cocktails. But, you know, my mind just works differently.
It's got to, it's always weird, right? When you started in a new spot, because you go from like, okay, you were a bar manager at one spot, you had your own business, you're creating your own content, you're creating your own cocktails, the bars you worked at. And now you're like sort of the bottom of the pool, but you're not only doing that at a new bar, you're doing it in a completely different city. So like literally nobody knows who you are.
Absolutely. And so what I did, I was so important, I was so important that I did, I didn't even get where I am, I'm not going to put my head down, but I just got to it. I showed up 100% every day. Like there was no, I just did my job and I did it really well.
And whether it felt like I was in the background, I showed up 100%. And I think that's what really got me quickly as I did where I'm at. So just my, you know, my owners were always like, we didn't even like notice you kind of think, I was like, yeah, but I just showed up every day. And so the catchers will speak easy that spot.
Like, so you're obviously making lots of crack cocktails and what's like, what's the capacity of a place like that? Is it like high turnover cocktails or is it a smaller spot? So we have 33 people and we do 90 minute rotation. So I mean, we're there.
So we have almost over 200 guests sometimes tonight. But yeah, we have to make everything efficient. So most of our cocktails, they're bad for the service, but we do have to be pretty quick and we only have a nine cocktail menu. So I'm going to just got to be quick.
But one of our number one sellers is our dealer's choices. So you have to be very efficient and very creative to make these drinks on the fly because these people are coming in for a cocktail that you can create, you know? It's almost always makes me laugh. It's like you spend all this time creating this amazing cocktail list with a guest and they come in.
They're like, we want something different and special just for me. You know, it's funny. I, when I'm sitting with my team, I give them a template and I'm like, this is what the collective drinks. Like, I, you know, citrus, key, less, smokey, like I'll go down the list.
I mean, it gets a little bit more into that, but they have to go off the spaces because this is what the collective drinks and this is that space. But it is really cool that they are creative enough and efficient to just make cocktail, just on the fly. And even though these people, you know, when it waft me knew, it's like, they're excited. Like my team's excited.
That's good. Yeah. It's just sucks. The only time you know, when every site is like when you're really in the fucking weeds and then somebody's just like, I remember what I was working on one of my spots one night and these guys came in and then they used to come back and return every time and they come when it was slow and they came.
The first night they came, it was slow. It was like six of them. And the one would be like, I want to cocktail with like this ingredient, this ingredient, this ingredient go. And because we were slow, we're like, okay, we'll play along with that.
Like what's the difference? We were just freshly open. Then they kept coming back and then we do the same shit. Even when you were like three deep at the bar on a Saturday night and it's just like, Jesus Christ, like six different cocktails with like random ingredients in them.
And like, of course, because they didn't know anything about bartending, the ingredients didn't even make sense, right? Like it'd be like, I want something that's like mint and tar. Like, they were me and citrus. I'm like, yeah.
Like, I don't know. Yeah. You know, that's funny because when I was really behind the bar and doing the other choices, I would have guests come in and you would get like six out of time, their choices. And then it would be the guests that would order and they'd be like, I want the same cocktail and I'm like, what?
Oh, yeah. Yeah. And then the whole table, this one time, this whole table ordered the same cocktail from the previous guy and I was like, yeah, no idea what I did. Yeah, that's the worst one.
I was like, I was here last week and Mike made me this. So I'm like, well, Mike's not fucking here. So that would always crack me up. It's like, that's great.
I'm not Mike. Now it's funny because like when I randomly jump in at 36, because I'll be at all the locations, there are guests that will be like, we've been waiting for you. And like, can you make us a drink? And I'm like, man, I haven't made a choice on a fly and I don't know how long, but okay.
Yeah. It's the right back into it. Yeah, it's awesome. Yeah.
So talk a little bit about your job there now. So you started at what was it called? 36 below? Yeah.
So that's like, that's the first bar that you worked at in this like collective of bars and restaurants that you're now working for. And so how did you end up sort of in the position you are right now and describe what that position is? Yeah. So you're like, you know, no, you know, we've been here like 70 seconds and we're opening up two more locations.
But I started to be six below, like I said, kept my head down, got to work. And then as people started to be like removed from the space, you know, I was kind of that time of like, okay, I should probably like step up a little, you know, which is fine. But the most like the number one thing that really pushed me forward was the support from my owners. I don't think I would even have taken this position if it wasn't for my owners.
You know, they're the whole way through there. They were very supportive and they were just like, you can do it like you are so creative and we really want you to have this position. for four months, I was being asked to be the beverage director because we were expanding. And a little bit previously from that though, I did management, but I told them I was like, right now I just want a little bounce with my life.
So my spiritual work, breath, work, meditation, and then I need to bounce my bartending. So, and I needed energy for both. So I was doing like three days on, four days off. So before that, I kind of took my time.
And then for four months, you know, my owners like, you can do a Kindle, we believe in you, like you really want to have this position, like you're on the course and finish job. And I didn't really like believe it, you know, because I was like, man, what do I want? Truly what is for me? So I remember I did my first menu.
And I think this is where that confidence came from, because I haven't done it in a long time. And for the basics below, you have to be creative, a whole different type of creative. And when I did my first menu, I was like, oh gosh, I actually did this. I'm like, I really can do this.
And then my owner stepped to me and he was just like, look, like you proved to yourself, you are capable. And he was like, I really want to give you this job and offer me it one more time. And I was like, okay, I didn't even, it was the first time I didn't even second guess myself. I was like, okay, I'm going to do it.
And this was a lot easier than I thought it was. And I challenged myself, but it still was just this easy process. And I was in control and I had the freedom. And the best thing is that I was able to give my team that created freedom.
And I had that support. Like it wasn't like nobody was telling me no, like you can't do that, it was just literally me. So now that I took the position, I still have that loving support, but it's like, it's not like I know exactly what I'm doing, but... None of us do.
You know, but I'm just doing it. And so if I can provide them the love and support and the creative freedom that I was given, then why not do the job? Right. We talked to quite a few people who've been like beverage directors over multiple spots.
Like described to everyone, and everyone's jobs a little bit different because it depends on the company you're working for, right? So like you were saying, sometimes you still jump on the bar at some of these places. Like what's like an average day for you about, like is it always different? Are you doing talk to the creation for all the places?
Are you bartending often? Like talk to us a little bit about what you're doing on day to day. Yeah. So I'm about five months in.
So my day, honestly, like a lot of like paperwork and doing the back and stuff. So a lot of tastings. Oh my goodness, so many things. The weekend is kind of get work.
It's hectic, it's still, you know, I'm still jumping in. Just showing my team that like I'm still here and I'm still ready to get down and do the job with you. Fill in and yeah. So it's kind of like, it's a little like scattered kind of what I'm being asked to do.
Like right now, 36th below menu is being put out this week. When I sit in coffee locations was put out next week. The Rose Gardens menu was put out too much ago. So it's almost like this never ending process and just paperwork and meetings and tastings, you know?
The tastings are at least the best part. Yeah. I have some awesome reps, you know? So I love it.
But the thing about it is that 36th below, we change four times a year. So that's a constant process. So as soon as I get this menu out, we're starting again. The Rose Garden right now, I'm doing twice a year and sitting up in twice a year.
And then as we're doing these new locations in the next two weeks, I'll have to focus on those. It's a little hectic too, right? Like so if you're doing it and like when you describe it to people who aren't in the industry and it's like, oh, I'm just doing cocktail tasting all day. They're like, oh great fucking job.
But the one thing is like, you've got to pick these cocktails for all these bars. And like if you're doing so many back to back so often that's chicken run into each other a little bit too, right? Oh, yes. Like, you know, when I was doing 36th below and the Rose Garden at the same time, which was four months ago or like three or four months ago, it was like at the same time.
So my staff on each end, I had to bring them into all of our undies like together consistently. I mean, that made that easy on me, but it was just like back to back. And then like, you know, three months later, we're doing the same thing with their different below and it was just like now it's like coffee locations. So I'm still doing cocktails and smoothies.
So it's like this, it's just a constant process. And I haven't like really had a break yet, which is cool, you know? But I told my owners are after this, I'm like, but after I put up these two menus, I'm taking a vacation because I, you know, it's like a day and it's, I need to like get away so I can see things and taste things, you know, to have a break home. Yeah, for sure.
Like, so when you're doing, as a beverage director, are you like hands-on involved in creating any cocktails anymore? Or is it more like you're just helping sort of shape a cocktail when you go try and be like, okay, we can improve on this way or whatever? Yeah, so I get to do both. So I think it's really cool that like, I'll do a cocktail on each menu either one or two, but I really try to make sure my staff has all that creative freedom.
But for me to kind of stay in this lane, I have to just beyond a minute. It's like not, I have to be on this menu, but I have to stay in this flow. And it's like, well, let me just put a cocktail on menu, just, you know, see if I still got it. Yeah.
But yeah, I mean, I get to do both, but most importantly, I make sure that my staff has, or gets what they want. Well, it's important too, because like, I can just from personal experience, like I don't, I'm not involved in any of that stuff anymore in my places, but it shows like, not only would I be completely unqualified to put a cocktail on any of the menus of my places anymore, but also you kind of lose a little bit with the tasting. Like, you do, like you're just kind of like, I'm like, I think this is good, but like, is it up to the power of what I'm used to? Like, I can't even really tell anymore.
I let you know, I break a cocktail all the time and constantly creating them, right? Yeah, you know, that's funny, because when like last week I was in there and I was helping bar back, and we're just kind of at your staff for a second, but these guests came up to me and they're like, we want you to make this great, and I was like, okay, so I'm like, man, this don't taste right. And like, why, like this, I'm doing it right. Why doesn't this taste right?
So, and then I went to my bartender Mickey, I'm like, what's going on? And I was like, you're gonna have to do this right now, because I don't know why I can't get this down right now. So, it's like, I'll have that little hiccup, but I think it just humbles me a little bit, because I'm like, okay, I still need that. I need to stay on top of it.
You do? It's like, it's one of those things we talk about all time on the show, it's like kind of like learning a language or playing tennis, if you're not practicing it all the time, then you do lose it. Mm-hmm, yeah. So, it is nice though, that like 36 below, you know, I do all the presentations and the garnishes, but like when my bartenders, when they bring me drinks, I'm like, man, these are so creative.
And like when I'm trying them, I'm like, like it's easier for me to shift their cocktail and create what the collective wants, and also what they're wanting and what they're seeing, but like it's easier for me to do that than to like create at this point, but I need to, like I said, I have to stay in a constant flow. So, yeah, trying to do both. So, is that sort of why you're keeping the Instagram page going? So, you could like, are you constantly creating through that venue as well?
Or like, I don't even know how you're trying to do that anymore. Yeah. Which, you know, it's kind of nice that like my team, they tag me and stuff, so it's kind of like that, what is it like where we get to just, they tag me, so it's on both of our pages, you know? Right.
So, yeah, that page is really just for like all the people that's kept out with me, that like I'm still creating. And also, it's kind of the outlet too, that I can go on and look at my own creations and see like what I've done. And then also support my team, because like all my teams talk down there. So, it's kind of just a win-win.
Right, that makes sense. Okay, tell us a little bit about your other like full-time job, which is the breathing and meditation. I don't know anything about meditation. I'm pretty familiar with breathing.
But tell us what that's all about and what you're doing there. Yeah, so I teach breath recommendation. I do one-on-one sessions or group sessions. I really got into it during the pandemic.
I've always been a little bit more like curious about that side of work. So, when I started breath work, I just really realized that the breath is important. And yes, we do daily breathe. But when we sit in silence and connect to our breath, I mean, it's the most beautiful space to be in.
And like I got to realize what that has done for me. And it's awesome because I've got to use this work into the industry. If it wasn't for this, I wouldn't be as calm as I am. I wouldn't be able to respond the way that I do to my team or give them the space that they need.
So, but my breath recommendation, they come in hand in hand with each other. So, I'll like go through some deep breathing. I'll go through kind of counts. And then I'll go into certain types of meditations, like a heart meditation, which I'll mind your mind and your heart together.
It gets usually emotional for people because they normally are not in that space. We're both aligned. And then I'll go into a visual meditation, which is normally for beginners. So, it's very playful.
You get to see colors and animals, water. And then I'll kind of take them back to themselves and fill their body and just align themselves with their breath. And it's a beautiful experience. And yeah, so I've got to do my first wellness event last weekend, which was a cool experience.
But for right now, a lot of it's just one-on-one. Interesting. I'm kind of curious, it's not just getting any business up the ground is tough enough. And this is like a very specific thing where you're kind of like, I'm not describing this properly, but like you're trying to convince people that they need something that they don't understand why they need it, right?
It's more of like, I can tell people like, look, the breath is important. And you tell me like, oh yeah, of course breathing is there. But really, when people seek, they will find. And that's where I come in.
If like, I'm just the vessel, the moment of a catalyst to slinking forward of like, what you could be looking for. And so, you know, I try not to be attached to the outcome of someone's experience. But when someone does come to me, which is normally how it works, you know, I just tell them, you know, at first, it's about like how they receive. So if I tell them, I do breath of meditation, and if they're seeking the questions, that's kind of how this really gets started.
And so they usually see what they're needing. And I have to be able to discern, to see what they're needing to receive from me. And that's just a, yeah, it's a really unique process, but it is a very hard because not everyone wants to go inwards, not everyone wants to build themselves in their emotions. So I say, hey, I have a space, I'll hold a space for you if you're ever willing to do this work, but consistently too, but if not, you're one and done, then that's totally fine.
But it is very hard to, first of all, get people to consistently do the work. And then, because most people sound good, they're like, oh, I want to do it. And I, yeah, of course I'm going to call you, but I just can't be attached to that. Okay.
Right. Because like, if I'm getting this properly, and pardon my ignorance, because I really don't know anything about it, that is like, in order to get to the point where you need to get to, you have to keep coming back, right? Yes. Okay.
So it's not like a one-time thing, where it's like, I thought you had to breathe in this fashion, and I thought you had to meditate and go do it. It's like, no, the work continues. Absolutely. And it just depends, like I said, what they're really seeking, because I do trauma work, I do stillness, I do visualizations.
So for, I always say like, your first session is kind of this, ah, like ah, moment, it's the catalyst. It's like, you get to choose, truly, if you want to do this, if you really want to work on yourself. And it's just really interesting watching people, because I know that they want to do it. You can feel it.
You can feel it in a moment with someone. You can sitting across and then they want to work on it. But when they step out of the space, your humanness comes up. The world is around you, it's distracting, you know?
So you get stuck right back into it, until you're ready to do it again, until you're ready to create a habit of it. Is this like something that you have like a studio or an office where people come and do it one in one in one, are you doing it over Zoom a lot? Like I just curious about the whole process. Yeah, so I can do it a few ways.
I can go to somebody in space. I usually prefer my own space due to the energy that's in here. It's easier for me to like align myself, because it's very calm, gentle. I like to do it outside.
So it's really what people are kind of open to, but I have to use my discernment if it's safe for me to do it in someone else's space. Sure, of course, yeah. Yeah, I am looking forward to owning my own space and doing more group sessions. Yeah.
Because I always think about like, for instance, therapists, right? Like listening to trying to get people to talk about their issues all day, which is not the same as what you do, but it's in a similar vein where you're trying to get people to open up to a new possibility of self-examination, right? So like I always feel like that's got to be mentally and spiritually draining for therapists. Do you find that you have that issue?
To a certain extent, it is very important for me to recharge. It's very important for me to disconnect from someone. You know, if you ever had a connection with someone where you could feel them, right? You know what's wrong with them?
You could feel your stomach, family member, maybe a friend, that's an energy connection. And so when I'm connecting with someone in that space, I have to, my attention has to be to connect and my attention has to be to disconnect. But let's say I did like five, six, seven, eight a day sessions, that let alone will be draining. It's inevitable because you're exerting that type of energy by just channeling the divine or energy, whatever you want to and you're connecting with someone and their energy.
So it's just this concept process. But I mean, it just depends on the day or how many clients I do have. But overall, if I don't do the necessary work to recharge, to sit with myself, to do my work, then it will become draining. That makes sense.
You mentioned earlier how it's helped you, like in your job to calm you down or whatever. So is this something you would specifically recommend to people who work in the service industry? Absolutely. I mean, I guess you probably recommend it to anybody, but.
So the industry, it's one of the most spontaneous jobs. It's the most self-learning job I truly believe because you're having these interactions with humans day to day, in and out conversations and you can choose to see everything as a mirror. And so as you're going about these spontaneous responses like high stress situations, how someone responds to you, how it gets or your coworkers responds to you, you have to be able to come back and send yourself because or you know that you'll just get pissed off and you know, fuck all of you and you can't even do your job correctly because you're just now tunnel vision and now you're sitting in your own anger. And the more that I do this work, I was able to just, oh, they're mad.
Okay, that's okay. That's had nothing to do with me. And my response is most important. And I still have a job to do.
And I have to do 100%. And it's also important that if I'm gonna be this later, that my team can see that and then they can have to do it just themselves. And they can learn from that. And it was just, it's a beautiful experience when she really tapped into that because you get to see how the room changes.
You can see how your team changes. And I think that that's why 36 below has succeeded amazingly with that stuff because they got to, you know, we get to have these conversations and they get to learn and understand, you know, about their spontaneous responses. Yeah, and finding a way to calm yourself in high-stress situations. Like, I was not great for our industry, right?
Like, yeah. Absolutely. I would recommend it to everybody. And you know, I've even had some awesome people reach out to me of doing group breath recommendations with their bartenders.
And I was like, absolutely. Like, let me know. I would love that. Yeah, that's perfect.
It's a great synergy for your two businesses. So that sounds like the part you should almost have a separate side of your business market to just a service industry. So it's probably worth it for you. You can actually probably do that.
Yeah, like consulting to other bars and restaurants for meditation and breathing. Yeah. That's a great idea. I'm going to shut you out when that happens.
All right. Well, yeah, just put no meat. Well, this is super fascinating. Tell us, tell listeners where they can follow you on Instagram and where they can get to hold you to do this important meditation and breathing work.
So you can hit me up on kind of cocktails with two days or my meditation and breath work pages, the catalyst experience. Awesome. Well, thanks so much for joining us, Kendall. That was awesome conversation was super fascinating.
Very interesting getting into both sides of what you do. And it sounds like you're going to be super successful. So thanks for joining us today. And to our listeners, we'll try and get off the Phoenix train soon.
But there's just so many people doing great work at Phoenix, I guess. I know. Thanks guys. It was an honor and let me know if you guys ever won a session.
OK. Well, thanks, Kendall. Appreciate it. Thanks, Kendall.