February 16, 2024 • 4 mins
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I'm a hustle, all right.
Speaker 2 (00:04):
So this is Umberto, Great Goosa of the Chory Man.
That's what his business is called. This is a great story, Umberto. Congratulations.
You and Sempedro are hometown hustler.
Speaker 3 (00:18):
Yeah, thank you for having me, of course.
Speaker 2 (00:20):
So I'm going to get to your your business and
the details because I'm a food and I can't wait
to talk about the actual product. But just share your story,
Like what made you quit such a real that's a
real job. You're working at a free clinic, you're in
the medical business as an assistant, you're studying to be
a nurse, and you say, I've had it.
Speaker 1 (00:36):
How'd you do that?
Speaker 3 (00:38):
I got tired of eating beans and lentils every day,
you know. I had to support myself to go to
school and k bills, you know, like a regular student.
And it got to the point where it's like there's
got to be a better way, you know, And so
I took a break from school and I went to
Mexico and spend time with my family. All they're all
in the cattle business and butchering business, and on my
mom's side of the family, they're in the poultry business
and restaurant business. After spending as some mester over there,
(01:01):
I came back and I was like, I think I'm
gonna make churiso because my dad, when he's a I'm
a first generation born here as an immigrant when you
got here making me, he would make shiriso when I
was a kid. And so that's where I get the
twenty so background is from my dad and my mom's
family and themselves. And so when I came back from
that semester that I took off, I was like, yeah,
(01:23):
I think that's what I'm gonna do. After spending time
in the butcher shops, I came home. I didn't even
think about it. I was like, you know what, I'm
going to try my luck making triso. And I told
everything I owned, and whatever I couldn't get money for
I gave away and I just stripped my apartment and
bought the first fifty pounds meat, a meat friender, and
some spices. In March of twenty thirteen.
Speaker 2 (01:45):
Wow, that is brave, bro. So you started selling. You
got the fifty pounds of meat, and then I was
reading here that you initially sold about a hundred pound
of touriso every three months.
Speaker 3 (01:54):
Yeah. It would take me every three months because I
was walking on flip. I had a little stroller and
a little and I would walk the streets of Culver City,
Santa Monica, Venice and just people that were walking on
the street or you know. I would hand out a
little business part and tell them, hey, I saw too,
and they look at me and they're like what. And
I bring out a little bag of chartiso and I'm like,
this is chariso. If you guys ever meet too, let
(02:16):
me know. It's a sausage. And that's how I started
knocking on doors. I would walk in the kitchens in
the back of the alleys in vans and a habit kinney.
It's knocking on doors and I'll be like, hey, I
want to talk to the chepherd, the su chef and
they'd be like who are you And I'm like, I'm
the Toriiso man. I have products.
Speaker 2 (02:32):
Yeah, so happy like you went door to door trying
to get in the kitchens of restaurants as the toy man.
Speaker 1 (02:38):
Yeah, now your business is called that now right.
Speaker 3 (02:42):
It's the treaty man. In the nick that the toady.
The actual name comes from my dad's name and that's
where they used to call them when I was a kid.
It's totty for sure, for Toisa man so Tody and
then we named it the toady Man.
Speaker 2 (02:52):
Yeah, or man Jory Mobile. That's what he rolls around me.
So all right, here's the now.
Speaker 1 (02:58):
This is a great success story. It's a about the grind.
Speaker 2 (03:01):
I mean, you didn't know anybody, you didn't know how
to do it. You just went for it with persistence
and determination. And now check this out, Umberta Regosa of
the Chory Man, which you can go to at the
Choryman on Instagram. He is now selling to over twenty restaurants,
to markets, to distributors in the Greater LA area.
Speaker 1 (03:17):
And he's made it work. He's made it work. That's awesome.
I love a grind man.
Speaker 2 (03:24):
Yeah.
Speaker 3 (03:25):
Fifteen hour day, seven days a week, that's what it takes.
Speaker 1 (03:28):
But you're happy, right, Oh, every day.
Speaker 3 (03:31):
I wake up today, I woke up at three in
the morning. I was in West LA by three thirty
delivering and I delivered all through West LA and mid
to the LA and then headed back to my shop
and I'm right now warming everything up.
Speaker 2 (03:41):
Okay, there's a sign that says Choryman and it's on
Alma Street and West twenty third in San Pedro. Go
get some chisos today and have him be sold out.
Get all that meat and slicesal get all the good
stuff for the weekend.
Speaker 3 (03:59):
Thank you. Yeah, we have anything, you know, from Grilly
treesos to Pan Brighton Treos. We have burritos if you
guys want to just have breakfast Britos, our top taillers,
our breakfast Breedo with potatoes, egg cheese, and chito. Oh
that's what we sell. You know. We're open from eight
to two Wednesday through Sunday.
Speaker 2 (04:14):
So I also think it's a spin off of the
Marvel universe The jury Man, because this is like a person.
Speaker 1 (04:19):
Yeah, I mean it's like a great I think it's
a great superhero film. Yeah, all right, The jury Man.
Thank you, and Berto appreciate your hometown house. Keep it up, brother,
Thank you so much.
Speaker 3 (04:31):
Have a good day. You know.
Speaker 2 (04:32):
My favorite too, My favorite part is I went door
to door, knocking in the back doors of kitchens and saying, hey,
let me let me just show you what I got.
And he did it, like he chipped away and made it.
That was twenty thirteen when he started twenty twenty four,
it took a minute.
Speaker 1 (04:44):
That's the epitome of hustling. That's what hustles. I got
so excited about exactly
I'm a hustle, all right.
Speaker 2 (00:04):
So this is Umberto, Great Goosa of the Chory Man.
That's what his business is called. This is a great story, Umberto. Congratulations.
You and Sempedro are hometown hustler.
Speaker 3 (00:18):
Yeah, thank you for having me, of course.
Speaker 2 (00:20):
So I'm going to get to your your business and
the details because I'm a food and I can't wait
to talk about the actual product. But just share your story,
Like what made you quit such a real that's a
real job. You're working at a free clinic, you're in
the medical business as an assistant, you're studying to be
a nurse, and you say, I've had it.
Speaker 1 (00:36):
How'd you do that?
Speaker 3 (00:38):
I got tired of eating beans and lentils every day,
you know. I had to support myself to go to
school and k bills, you know, like a regular student.
And it got to the point where it's like there's
got to be a better way, you know, And so
I took a break from school and I went to
Mexico and spend time with my family. All they're all
in the cattle business and butchering business, and on my
mom's side of the family, they're in the poultry business
and restaurant business. After spending as some mester over there,
(01:01):
I came back and I was like, I think I'm
gonna make churiso because my dad, when he's a I'm
a first generation born here as an immigrant when you
got here making me, he would make shiriso when I
was a kid. And so that's where I get the
twenty so background is from my dad and my mom's
family and themselves. And so when I came back from
that semester that I took off, I was like, yeah,
(01:23):
I think that's what I'm gonna do. After spending time
in the butcher shops, I came home. I didn't even
think about it. I was like, you know what, I'm
going to try my luck making triso. And I told
everything I owned, and whatever I couldn't get money for
I gave away and I just stripped my apartment and
bought the first fifty pounds meat, a meat friender, and
some spices. In March of twenty thirteen.
Speaker 2 (01:45):
Wow, that is brave, bro. So you started selling. You
got the fifty pounds of meat, and then I was
reading here that you initially sold about a hundred pound
of touriso every three months.
Speaker 3 (01:54):
Yeah. It would take me every three months because I
was walking on flip. I had a little stroller and
a little and I would walk the streets of Culver City,
Santa Monica, Venice and just people that were walking on
the street or you know. I would hand out a
little business part and tell them, hey, I saw too,
and they look at me and they're like what. And
I bring out a little bag of chartiso and I'm like,
this is chariso. If you guys ever meet too, let
(02:16):
me know. It's a sausage. And that's how I started
knocking on doors. I would walk in the kitchens in
the back of the alleys in vans and a habit kinney.
It's knocking on doors and I'll be like, hey, I
want to talk to the chepherd, the su chef and
they'd be like who are you And I'm like, I'm
the Toriiso man. I have products.
Speaker 2 (02:32):
Yeah, so happy like you went door to door trying
to get in the kitchens of restaurants as the toy man.
Speaker 1 (02:38):
Yeah, now your business is called that now right.
Speaker 3 (02:42):
It's the treaty man. In the nick that the toady.
The actual name comes from my dad's name and that's
where they used to call them when I was a kid.
It's totty for sure, for Toisa man so Tody and
then we named it the toady Man.
Speaker 2 (02:52):
Yeah, or man Jory Mobile. That's what he rolls around me.
So all right, here's the now.
Speaker 1 (02:58):
This is a great success story. It's a about the grind.
Speaker 2 (03:01):
I mean, you didn't know anybody, you didn't know how
to do it. You just went for it with persistence
and determination. And now check this out, Umberta Regosa of
the Chory Man, which you can go to at the
Choryman on Instagram. He is now selling to over twenty restaurants,
to markets, to distributors in the Greater LA area.
Speaker 1 (03:17):
And he's made it work. He's made it work. That's awesome.
I love a grind man.
Speaker 2 (03:24):
Yeah.
Speaker 3 (03:25):
Fifteen hour day, seven days a week, that's what it takes.
Speaker 1 (03:28):
But you're happy, right, Oh, every day.
Speaker 3 (03:31):
I wake up today, I woke up at three in
the morning. I was in West LA by three thirty
delivering and I delivered all through West LA and mid
to the LA and then headed back to my shop
and I'm right now warming everything up.
Speaker 2 (03:41):
Okay, there's a sign that says Choryman and it's on
Alma Street and West twenty third in San Pedro. Go
get some chisos today and have him be sold out.
Get all that meat and slicesal get all the good
stuff for the weekend.
Speaker 3 (03:59):
Thank you. Yeah, we have anything, you know, from Grilly
treesos to Pan Brighton Treos. We have burritos if you
guys want to just have breakfast Britos, our top taillers,
our breakfast Breedo with potatoes, egg cheese, and chito. Oh
that's what we sell. You know. We're open from eight
to two Wednesday through Sunday.
Speaker 2 (04:14):
So I also think it's a spin off of the
Marvel universe The jury Man, because this is like a person.
Speaker 1 (04:19):
Yeah, I mean it's like a great I think it's
a great superhero film. Yeah, all right, The jury Man.
Thank you, and Berto appreciate your hometown house. Keep it up, brother,
Thank you so much.
Speaker 3 (04:31):
Have a good day. You know.
Speaker 2 (04:32):
My favorite too, My favorite part is I went door
to door, knocking in the back doors of kitchens and saying, hey,
let me let me just show you what I got.
And he did it, like he chipped away and made it.
That was twenty thirteen when he started twenty twenty four,
it took a minute.
Speaker 1 (04:44):
That's the epitome of hustling. That's what hustles. I got
so excited about exactly
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Ryan Seacrest
Sisanie
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