Nick Honeyman-What it takes to Make it in a kitchen and beyond

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Use my code PG10 to save money on your order from his site:https://richnuts.com/Being of service to others has been a driving force in Richard’s life. After being in the Navy Reserves during his college years at UCLA, he began a 20 year career as a firefighter and paramedic. Richard gave his all to saving the homes and lives of people in need. He has been recognized several times for his quick bold actions and insights that saved lives. There were many people, however, he could not help. Many because they had lived a life with really poor eating habits that lead to severe health problems.Given the strenuousness of the job, Richard paid great attention to his body, his health, and lifestyle. This is what led Richard to the notion of sprouting, which is at the core of his truly unique Rich Nuts products. His hope is that educating people early, may save lives in the future. Proactive impact is at the heart of how Richard runs his company. Every element of this company adheres to the highest level of integrity around the impact of those choices on both people and the planet. When Richard is not spreading his nuts around the globe you can find him connecting to nature, gardening, hunting, meditiating, diving into his own personal growth, learning about regenerative agriculture, and spending time with the people he loves.LIB- WorkshopIn my workshop, you will learn how to take sprouted NUT milk to the next level. We will discuss the benefits of sprouting, the joys of flavor, & the importance of nutrition. This will be a joy for the sense's, a delight for the mind, and nutrition for the body. We will go through the important role of Nature in providing us with the nutrition we all need to live healthy, vibrant lives. Most importantly we will explore our relationship to our food, our core connection to Nature, the source of life on this planet.https://richnuts.com/pages/about-usMeet Rich!“My search for the ideal snack began as a firefighter in California. Long shifts hauling heavy equipment uphill left me beat. I needed energy. Then I discovered the power of sprouted nuts. I sprouted cashews, dehydrated them for crunch, added herbs from my garden, and shared this creation with my crew. When I could barely keep up with demand in the firehouse, I knew the perfect snack was born. Rich Nuts Sprouted Nuts are easy to digest, crunchy, organic, and oh so deliciouWs. Loaded with good fats and protein, they keep you going strong all day long. Enjoy!”— Rich Pauwels, FounderWe are a husband and wife co-founded business. Rich discovered the power of sprouted nuts while working long shifts as a firefighter and paramedic in the Californian wildfires. Samantha’s career wound through films and music and also Burning Man. Together we bring richness to everything we do. With Rich Nuts we want to bring abundance, adventure, laughter, love, joy and bliss to everyone.We want for everyone to be able to taste the richness of life. With Rich, our Sprouting King, we are a certified minority owned business and a veteran/first responder owned business. Samantha is our woman CEO and our Goddess in Chief. We are committed to 100% regenerative sourcing and to responsible packaging. The structure of mindfulness is in every aspect of the business.Rich Nuts is a triple bottom line business (TBL). And we were just approved as a vendor for the 2022 Super Bowl.Sprouting the perfect snack“My search for the ideal snack began as a firefighter in California. Long shifts hauling heavy equipment uphill left me beat. I needed energy. Then I discovered the power of sprouted nuts. I sprouted cashews, dehydrated them for crunch, added herbs from my garden, and shared this creation with my crew. When I could barely keep up with demand in the firehouse, I knew the perfect snack was born. Rich Nuts Sprouted Nuts are easy to digest, crunchy, organic, and oh so delicious. Loaded with good fats and protein, they keep you going strong all day long. Enjoy!”—Rich Pauwels, FounderOur MissionWe do our part to nourish the planet as it nourishes us by creating healthy, delicious food in a sustainable way. We believe the children of this generation and future generations deserve a better earth. A greener earth. A more equal earth. We stand in solidarity with people from all walks of life working together to reimagine a brighter future.From how we produce, package and ship, to how every person along the supply chain is treated, we devote ourselves to being mindful of the impact of everything we do. We take our time in considering every step of the process first before taking action. We take pride in the journey, knowing that we are creating wealth and abundance for all.

Born and raised in South Africa, Nick's heart was set on being a world-class chef from an early age. Nick's burning passion for cooking led him to Sydney, where he enrolled in a rigorous four-year cooking school course. He completed it in under three years, going on to sharpen his skills at some of the city’s most luxurious hotels.Nick's next stop was Tokyo, landing a position at Iron Chef Sakai Hirotia’s restaurant, La Rochelle, before spending a year in Paris working for two of the city's most renowned Michelin-starred chefs, Pascal Barbot at L'Astrance and Alain Passard at L'Arpège. His culinary excellence did not go unnoticed, being tapped to work under Justin North at Becasse in Sydney before making his way to New Zealand to work for Simon Wright at The French Café, an icon in the kiwi fine dining scene.His talent led him to leading several award-winning restaurants in Auckland such as Dallow's, Cru at Sale St, and The Commons Restaurant, as well as Everybody's Izakaya. Nick then stepped out on his own, creating two acclaimed restaurants - Auckland's Paris Butter (Two Hats), and his seasonal restaurant, Le Petit Léon, nestled in the serene south of France.Paris Butter is an amalgamation of fine dining techniques and interpretative French cuisine, all of which have been innovatively adapted to celebrate New Zealand's famous local produce with the occasional playful nod to Antipodean nostalgia. Nick's cuisine has made Paris Butter a fixture in Cuisine Magazine's Top 50, a favourite of diners, chefs and critics alike.Le Petit Léon, which he runs alongside model-turned-restaurant manager, sommelier and wife, Sina Honeyman, showcases Nick's thoughtfully-crafted cuisine in a countryside setting bursting with hospitality, family, authenticity, and a true love for their local community.Nick Honeyman's influence has surpassed the kitchen, leading his own show, "The Best of New Zealand with Nick Honeyman," as well as appearing in the ever-popular My Kitchen Rules and Masterchef.Websites https://restaurantlepetitleon.fr/https://parisbutter.co.nz/Social Media:https://www.instagram.com/restaurantlepetitleon/https://www.instagram.com/parisbutter/https://www.instagram.com/chefhoneyman/