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Welcome to Unspeakable, a true crime podcast where I tell
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stories of real crimes with real victims, whose cases are
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so shocking that many are left wondering how is this
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even real? I use my experiences in law enforcement corrections,
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and combined with my years as a criminal justice educator,
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dig deep into complex cases of evil acts.
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Some so evil many feel they are unspeakable. Warning.
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Unspeakable as intended for mature audiences. If you are easily offended,
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then I'm not your girl. Listening discretion is advised. Hey,
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y'all's kJ here back with another episode of Unspeakable. What's
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going on with you? I have got an episode today
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that's gonna take us straight to Portland, Oregon, where a
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more organ people at I'm waving at you.
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How are y'all doing? But I'm gonna tell you this
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right now.
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Everybody knows for a fact that I am a girl
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from South Louisiana, and I know good food, King cake, gumbo,
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and crawfish. Those are God's gift to us as far
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as I am concerned. Now that said, a professional chef
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may beg to disagree with me on this. And while
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you know, there's no set way to become a chef.
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Becoming a respected chef, that's gonna take time and experience,
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everything from culinary school to getting a degree, different certifications
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or a combination thereof. So much is involved in becoming
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a respected chef. And if anyone was a respected chef
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in Portland, Organ it was sixty three year old Daniel Brothy.
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Now he worked as an instructor at the Organ Culinary
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Institute and he was seriously and I'm not just saying this.
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I know it gets posed this way a lot when
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you're listening to stories, but he was seriously one of
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the most beloved members of their faculty, the students, and
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I think this is a testament to him.
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The students of.
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All races, all ages, different cultures, all of them felt
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like he was basically a father figure to them and
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having him as your instructor was considered a privilege on
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that campus. He knew what he was doing and he
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was good at it. He truly had a passion for cooking,
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but also everything that came with it. He was like
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a walking encyclopedia of food knowledge and the students, if
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they had any questions whatsoever, he wasn't someone that would
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have to go look it up.
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He just knew.
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And that's where this respect really was founded in. It
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was because he wasn't just someone who read a book
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and then just repeated out what he had learned.
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No, this man knew it.
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He knew it intrinsically because he spent so much time
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with the foods, cooking the foods, researching them, growing them
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all aspects of food.
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Now.
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He loved, though, to get outside of the classroom with
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his students. He would take them places on field trips
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in culinary school places like mushroom farms, because he was
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a mushroom expert, and he really wanted his students to
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get a holistic understanding of where the food came from
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and how it was grown, so that when they used
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it in the kitchen, they had a full, a full
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scope of understanding of why the foods were cooked the
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way that they were and how to bring out the
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most in the flavor. His love for the food really
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was rooted in his upbringing. He grew up in North Dakota.
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He was a preacher's son, and growing foods at his
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home that was the norm for them. He was taught
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to grow, to cook and to eat the fruits of
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his own hard labor, and so this was really ingrained
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in who he was. He appreciated all that it took
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to create a meal, which led to him having a
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love for the entire process of creating what you eat.
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So he and his wife Nancy, now that he's an adult,
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they had lived in this rural neighborhood where he continued
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forward in his adult life with that same concept. So
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he enjoyed raising chickens and raising turkeys, and he did
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just basically what he did as a kid. He had
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two pups too, And you know, I think an animal
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a pet A lot of times it says something about
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a person. I don't know why, Maybe I read too
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much into it, but this tickled me. He had two
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pups and they were affectionately yet humorously named after food.
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And their names were none other than Peebee and Jay,
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and I thought that was so sweet, right, So as
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you can ta well, Chef Brofy's humor and his wittiness
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was undeniable. He was known for his so called brofeisms,
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and one of his most famous brofeism when he was
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teaching was this is like an example, but he would say,
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the best cure for a sick chicken, it's a shovel.
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So he was funny the way he approached everything. But
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something else that made him an amazing leader was his
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belief in helping the less fortunate. He would hold contests
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and these bakeoffs is what they would call him, But
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he would pick a winner, but everybody in the class
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would participate in this. And then after it all was
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said and done and a winner had been chosen and
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all of that, well, the food wasn't going to go
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to waste because he would himself hand deliver all of
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the goods to the homeless in the area. And it
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was something that the homeless really appreciated.
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It was heartfelt.
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The whole reason he put on these bakeoffs was for
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that end result. Not only did the kids get to practice,
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but then someone benefited from their practice. And the school
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where he worked, they offered programs in everything from baking
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and pastries to restaurant management. It was really a whole
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learning cycle here in the food industry, and the focus
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was hands on training in a realistic environment. So, with
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the tuition at this school costing anywhere from eighteen to
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thirty three thousand dollars, the school consisted of a ten
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thousand foot it was actually ten thousand, three hundred and
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one if you want to be really specific, but a
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ten thousand square foot campus with lecture rooms, computer labs,
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and it also had kitchens, multiple kitchens in it, so
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the students would have their own workstations or cooking stations,
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and that's where they would have to prepare and get
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ready before class would begin every day at their own
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little stations that were set up.
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So classes usually.
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Began around eight am, but students and faculty alike were
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expected to be ready at eight am, not arriving at
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eight am, so most would arrive around seven point thirty
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and they would start getting prepared for the day. And
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that was exactly the case on June second, twenty eighteen.
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It was a pretty day outside and there was a
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lot to get done before class started, so Chef Brofey
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arrived at the school. He parked his truck on the
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side of the street before he opened up the employee
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door that was right where he had parked his truck
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and it faced the street. To the right of that
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employee door was a large metal roll up door, so
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he went inside. He disarmed the alarm, and then he
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opened up the metal roll up door as well. Right
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after he'd turned off the alarm, and he did so
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to go grab some larger items from his truck that
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he wanted to bring inside before starting his prep work. Now,
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inside the kitchen there were these large metal tables and
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large fridge fridges, all this huge industrial freezer, basically everything
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that you would expect to use when cooking. And there's
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a lot of people involved. And a few moments later
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after he started getting his stuff together, students would begin
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arriving as well. Now, Dan always thought it was important
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to provide for his students, and so one thing he
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would always do was he would fill up a large
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water jug with ice and then you know, water from
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that industrial sink right there in that area where he
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had pulled up the roll up door and all those things.
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Well, this day, in particular, this.
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Was sure to be a really stressful but also exciting
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day because it was what they called live fire day,
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and this was where the students would come in and
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they would be simulating a restaurant cook line and they
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would have to make the orders that the chef would
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write down for them. So this was kind of like
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the equivalent of a final exam. That's kind of the
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level of what this would be, and so it was
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that important of a day. The students knew that when
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they had when they got there, they had to have
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their heads on straight. They needed to be not goofing around,
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get everything ready because they were going to be judged
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based on how well they did. So when the students
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started to arrive, they couldn't get in the front door,
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and they thought that that was odd. You know, the
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door should have been open, they should have been able
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to come in to get going. So they all kind
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of congregated outside of the front door waiting for it
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to be unlocked. A couple of them left, I know
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one said she walked down and got a Starbucks and
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then came back, and by that time the door would
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eventually be unlocked by a different chef, and this was
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the pastry chef. So she unlocked the door and then
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they all went going into this student area and then
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eventually we're going to their assigned workstations to begin set
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up and the preparation tasks. Following the mentality of everything
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in its place, okay, and that means.
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Your workflow is everything.
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When you're in a cooking environment, you need to know
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where everything is. It needs to be set up properly,
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sharpen your knives, grab a kitchen towel, set up your bowls,
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stabilize your cutting board, not to mention, you know, grabbing
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any ingredients that you might need to get. So, as
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the hustle on the bust of the day was starting,
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yelling isn't something one would expect to hear from the
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kitchen area, at least in the school.
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I know right now, someone who's worked in the cooking
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industry is like, what over? They always yell in the kitchen.
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That's not what I mean, just in this school environment,
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that wasn't what was going to take place here. And
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so when raised voices, matter of fact, this was not
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just a raised voice that was heard. This was a shriek,
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a fearful and scared, near guttural scream erupted from the
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back area of the building. And so Clorinda Perez, she
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was a student, and she had gone back into the
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kitchen area because she heard water continuously running and that
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wasn't normal. So when she went back there, she turned
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the corner and there she came upon her instructor on
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the ground not moving, and that is why she yelled
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out she needed help. Oh, my god, Chef Brothy is down.
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So student heads popped up and they're kind of looking
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in the direction of the scream. But they did recognize
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the word help, and so once it set in and
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was quickly recognized, oh, they're yelling for help, people started
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running towards the kitchen to see what was going on,
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and there they all saw the same thing. Their beloved
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chef was on the ground. He was lying on his back,
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and he was kind of in front of an ice machine,
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but his feet were near the sink where the water
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had been running. So the immediate understanding was and something
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that I think all of us would probably go to
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if you go in and you find a sixty something
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year old man on his back on the ground, is
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that he seemed to be suffering a heart attack. That's
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what it looked like. And so immediately, and kudo to
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these students man, but they jumped right into action. Some
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of them tore off, running to go get other faculty members.
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But Clorinda, she jumped in to try to give CPR
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to her instructor. So people were running trying to help.
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Finally an instructor came. She jumped on the phone and
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she dialed nine to one one at eight twenty four
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a m. The call came in for an unconscious, not
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breathing person, which is considered a serious call. It's going
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to have a rapid response because if you don't breathe,
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you die. So the call itself, I was gonna play
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it for y'all, but listen, seriously, it's not one that
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I think would make or break the episode. And there
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was a lot of kind of downtime in the call,
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so I'm not going to play it for you.
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I don't think that it affects this case that much.
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The call itself isn't something I think you would necessarily
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be impressed by. But there was one thing that I
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heard in the nine one one call that really I
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wanted to focus on. Whenever they called in. The feeling
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you get is that, like I said, this is a
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heart attack situation, and when you're listening to the dispatcher,
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it seems that she kind of is on board with
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that as well. But one statement a few minutes in
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a few minutes in to the call was perplexing because
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CPR was started, EMS was en route, and CPR was
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being performed consistently on Chef Brophy, Yet at one point,
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the caller mentions that there was a small amount of
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blood on his shirt.
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This is minutes in to compressions having been started.
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So a heart attack, you don't expect that to cause
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blood to be on someone's shirt. But then again, you know,
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this is a non visual environment that the dispatcher is in.
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They're just going off of what they're being told, and