WEBVTT - Kardea Brown Full Interview

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<v Speaker 1>My next guest. She is a Food Network star. She

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<v Speaker 1>was born in Charleston, South Carolina. Jess, some of the

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<v Speaker 1>best food I've eaten it's in Charles and Whole, South Carolina.

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<v Speaker 1>Gotta going on with some girl, and I passion for

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<v Speaker 1>cooking started with her grandmother and her grandmother's kitchen. She's

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<v Speaker 1>the host of two new shows on the Food Network,

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<v Speaker 1>The cup The Cupcake Championship and Delicious Miss Brown, Please

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<v Speaker 1>Work with the Money made a conversation for the very

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<v Speaker 1>first Food Network star, Cardier Brown. Thanks for having me

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<v Speaker 1>come on now. I'm happy to have you. I've watched

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<v Speaker 1>your video. Girl. I'm telling something. Ms Brown telling some

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<v Speaker 1>about Rishan mcdonh You know I love to eat. So

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<v Speaker 1>you can't come on the show humble about your abilities,

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<v Speaker 1>because I've seen it. So I'm not just gonna let

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<v Speaker 1>somebody on the here that that act like they can cook.

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<v Speaker 1>I've seen videos. I followed your career. People see I'm

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<v Speaker 1>gonna eat it. You you keep laughing. Let me tell

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<v Speaker 1>you something about meat. Now, nobody comes on this show

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<v Speaker 1>who can't cook, who act like they can cook. No,

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<v Speaker 1>because I can cook. I can do the greens to

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<v Speaker 1>the child lists to the child list to the steaks. Okay, okay,

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<v Speaker 1>I know, but I throw down coming out. I know

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<v Speaker 1>you can do that and have to wake you up

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<v Speaker 1>and let you know who you were talking to. I

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<v Speaker 1>know you famous and all you get these people who

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<v Speaker 1>you can oh, you know, they don't even read your

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<v Speaker 1>bio really well. They you know, they just talking about

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<v Speaker 1>the show. I'm a fan of you, miss Brown. Okay,

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<v Speaker 1>so let's get that. Just get that all out the way. Now,

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<v Speaker 1>I can tell you if I got I gotta. I

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<v Speaker 1>got an app. It's called perfect Bait. I got eighty recipes.

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<v Speaker 1>I cared. It's from a Southern step. You know, I

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<v Speaker 1>do the bait. But now to put Okay, you know

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<v Speaker 1>what I'm talking about. That refrigerated you know it's the

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<v Speaker 1>old school. That's the way. My break and mother you

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<v Speaker 1>can make it. She put the great grandmother on what

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<v Speaker 1>I'm saying. I got history in my paper. I do

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<v Speaker 1>the German sidekick. No, no, don't mess with me all

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<v Speaker 1>the way around top and bottom, inside, land in between.

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<v Speaker 1>I gotta have my German clock of ice. It that's

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<v Speaker 1>old school. That's if you going over Europe. They just

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<v Speaker 1>put it on top. Makes me man, makes me ma

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<v Speaker 1>makes me man. So now you on my show to

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<v Speaker 1>day for the very first time, and I'm so happy

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<v Speaker 1>that he was able to take the time. It's brown

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<v Speaker 1>to come on my show. Now, the cup that started

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<v Speaker 1>with the first show, because the second show, the relationship

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<v Speaker 1>is brown. We're gonna talk about that for a minute,

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<v Speaker 1>because I pulled four of the episodes. I pulled the

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<v Speaker 1>information about it because I want to talk about the

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<v Speaker 1>shrimp Fast. Oh lord, the Sunday dinner. Oh look, So

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<v Speaker 1>we're gonna move down, just setting everybody up for the

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<v Speaker 1>food we're gonna talk about later on, because we don't

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<v Speaker 1>talk about dessert. Is that all right with you? That's

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<v Speaker 1>fine with me? Now I talk about the Cupcake Championship.

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<v Speaker 1>What exactly is that? So Cupcake Championship is a early

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<v Speaker 1>if you remember, a few years ago, they Food Network

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<v Speaker 1>had a few shows on Cupcake Wards Cupcake champions So

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<v Speaker 1>it's such a revamp of that because cupcakes are really

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<v Speaker 1>popular um during that time, and so it kind of

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<v Speaker 1>went away for a while that that went down, and

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<v Speaker 1>now cupcakes are really popular again. So Cupcake Championship is

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<v Speaker 1>basically a revamping of that where world class cupcakers come together.

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<v Speaker 1>We call it the Cupcake Battle Round and they do too.

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<v Speaker 1>They have two um rounds. First round is the Designer Challenge.

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<v Speaker 1>In the second round is the Imagination Challenge, where they

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<v Speaker 1>just do things with cupcakes. I had never seen before.

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<v Speaker 1>These these contestants were absolutely amazing and they make they

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<v Speaker 1>make tableaus that are just larger than life. They make

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<v Speaker 1>one thing. One of the contestants made a dinosaur ranch,

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<v Speaker 1>and there was unicorns, and we've had flying cows and

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<v Speaker 1>this is all out of cupcakes. Okay, okay, okay, cool, okay,

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<v Speaker 1>let's go back to the cupcake dinosaur. Now are they

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<v Speaker 1>just look cupcakes? Separate little cupcakes that they just design

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<v Speaker 1>it with? How does that? I'm just let my imagination

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<v Speaker 1>were on radio, we also on streaming on Facebook. How

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<v Speaker 1>does that? You say that? Real slick? Like we were

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<v Speaker 1>both pick that up. I know what a dinosaur cake

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<v Speaker 1>would look like, but what does a dinosaur cupcake? So

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<v Speaker 1>basically it's it's um, it's kind of like a tableau.

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<v Speaker 1>It's more almost like a pull apart. So this artist

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<v Speaker 1>actually may put the cupcakes together and did like an

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<v Speaker 1>airbrush design of a dinosaur. And yeah, I mean I

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<v Speaker 1>never would have thought. And then the way that she

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<v Speaker 1>shaped the cupcakes. It was shaped like a dinosaur, but

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<v Speaker 1>the air rushing was more of the pictures and things

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<v Speaker 1>like that. Wow, so this is uh, this is like,

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<v Speaker 1>this is kind of like uh, cupcake Championship on steroids.

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<v Speaker 1>That's exactly what it is. Because see, I'm in my

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<v Speaker 1>little kitchen, I'm struggling with my red velvet with my

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<v Speaker 1>little white icing, and I'm a baker. I love to bake,

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<v Speaker 1>but to do it to that level of which they

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<v Speaker 1>do it, it's it's definitely a level of artistry. I'm

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<v Speaker 1>old school. I can make you, like you said, German chocolate,

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<v Speaker 1>red velvet, um, vanilla chocolate, and can do those things,

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<v Speaker 1>but the way that they put those things together really

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<v Speaker 1>takes it really takes me skill. Okay, how many episodes

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<v Speaker 1>did you did you take for this series? It was

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<v Speaker 1>five episodes, five episodes to go to take him to

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<v Speaker 1>the championship. And we're gonna talk more about that. We're

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<v Speaker 1>gonna go to break right now, and I'm talking to

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<v Speaker 1>Miss Brown. I'm calling Miss Brown. Let name of her show,

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<v Speaker 1>Miss Brown, Delicious, Miss Brown, and we're gonna come back

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<v Speaker 1>and talk about episodes from Delicious Miss Brown on the

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<v Speaker 1>Food Network Shan McDonald hungry on moneymaking conversations. All we're

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<v Speaker 1>back moneymaking conversations. Should I say food moneymaking conversation? Because

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<v Speaker 1>I got on the phone with me this morning. The

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<v Speaker 1>Food Network star car the Ain Brown. I like to

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<v Speaker 1>call him Miss Brown, Delicious, Miss Brown, make Me Hungry,

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<v Speaker 1>Miss Brown TV showed all over the Food Network Miss Brown.

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<v Speaker 1>She got a lot of titles. I'm just gonna add

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<v Speaker 1>on too, because she don't know how family she is

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<v Speaker 1>because she she's on the She's on the show with

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<v Speaker 1>Sean McDonald. She has met her number one fan and

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<v Speaker 1>didn't even know. She's just calling in. Y'all. Okay, they

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<v Speaker 1>told me to call this number, and she called earlier too.

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<v Speaker 1>She's a professional. Now my other interview wasn't even over,

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<v Speaker 1>but she still didn't know. She didn't know. She's about

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<v Speaker 1>to talk to Rau Sean McDonald. Now let's talk. They

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<v Speaker 1>showed me some pictures of that dinosaur cupcakes say, I'll

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<v Speaker 1>be doing much happy. They sit back there like they

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<v Speaker 1>don't do anything, but they want. They pop up with

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<v Speaker 1>information that makes me look good. So I saw, so

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<v Speaker 1>I'm gonna give us a love on that. Now that

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<v Speaker 1>surprised you the most about this show is five episodes.

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<v Speaker 1>What surprised you the most about hosting this show just

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<v Speaker 1>in general the level of artistry from the bakers, I

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<v Speaker 1>mean to see going in and that this is my

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<v Speaker 1>actually first time ever hosting a show. I'm normally a

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<v Speaker 1>judge on the show, and when I got to call

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<v Speaker 1>the host the show, It's like, Okay, I don't know

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<v Speaker 1>what I'm getting myself into, but coming into the show,

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<v Speaker 1>just being around people of most of them have very

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<v Speaker 1>first time being on camera um and being able to

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<v Speaker 1>do what they do under that amount of pressure. I mean,

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<v Speaker 1>it's it's pressure being a host, but then to see

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<v Speaker 1>them doing what they do now they get exactly whatever

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<v Speaker 1>time that we give them on cameras what we give them.

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<v Speaker 1>So the fact that they're able to do those insane

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<v Speaker 1>challenge just under pressure with like you know, twenty cameras,

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<v Speaker 1>light and and it's just just to see that level

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<v Speaker 1>of artistry with under that pressure that surprised me the

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<v Speaker 1>most with this show. Now here's interesting thing about your background.

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<v Speaker 1>Now it says Charleston. Did you grow up in Charleston,

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<v Speaker 1>South Carolina? I did, Okay, I grew up between Atlanta

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<v Speaker 1>and Charleston. So your your whole experience has been Southern

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<v Speaker 1>style cooking. I'm assuming correct, Yes it has. Okay. Cool. Now,

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<v Speaker 1>now you go off to college, do your thing with

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<v Speaker 1>all these memories of your being in the kitchen with

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<v Speaker 1>your grandmother. What what what? How does she influence you

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<v Speaker 1>as as the talents that you possessed today? What does she?

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<v Speaker 1>What does she do for you? Your grandmother? Well being

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<v Speaker 1>that I don't have um professional culinary background. My culinary

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<v Speaker 1>background is my grandmother. And because I'm of and I'm

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<v Speaker 1>not sure, I'm pretty sure because you've done your research.

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<v Speaker 1>A guichi have you heard of the gull of people? Um?

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<v Speaker 1>And so it's a little from New Orleans area, the

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<v Speaker 1>Low country, you know, the low So you know, so

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<v Speaker 1>you know there's a difference there Southern and there's there's

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<v Speaker 1>Gala gichi and now we're Southern people, but we have

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<v Speaker 1>a background and our heritage of West African descent. So

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<v Speaker 1>growing up in a household with a grandmother that grew

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<v Speaker 1>up in you know, the forties and the fifties when

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<v Speaker 1>very much of Charleston, South Carolina was still you know,

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<v Speaker 1>very much rooted in the Dulla background, especially my grandmother

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<v Speaker 1>grew up. I don't know if you've heard of this

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<v Speaker 1>in Charleston, but wad Mala Island Okay, okay, great. So

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<v Speaker 1>that's when my grandmother grew up. And where she grew

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<v Speaker 1>up at was very you know, there was one way in,

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<v Speaker 1>one way out. She grew up on a farm, So

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<v Speaker 1>I grew up with a grandmother who learned most of

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<v Speaker 1>her cooking from before farmer table was a sad So

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<v Speaker 1>I grew up with a grandmother who learned how to

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<v Speaker 1>cook from things that she grew in her garden, from

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<v Speaker 1>the seafood that her her father caught with fishing nets

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<v Speaker 1>that he made by hands. So my background was not

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<v Speaker 1>just learning how to fry chicken and macaroni and cheese

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<v Speaker 1>and which is all great, but I also learned a

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<v Speaker 1>lot of stuff about my West African roots, with like

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<v Speaker 1>okrah stu and um shrimp and grits and and all

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<v Speaker 1>of those things that people now look at as a

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<v Speaker 1>delicacy in restaurants. I grew up eating that awesome. Now

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<v Speaker 1>let's go to show. That's what's route you delicious, miss Brad.

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<v Speaker 1>Just the description they told me shares their family events,

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<v Speaker 1>culture and recipes. Close to her heart, including Sunday supper

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<v Speaker 1>after crabbing on the dock, a low country ball at

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<v Speaker 1>the beach, and shrimp voting to pare hair to prepare

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<v Speaker 1>for the ultimate shrimp fats. Now, when you when you

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<v Speaker 1>do a show like this, first of all, tell us

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<v Speaker 1>your your your vision for the show before I start

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<v Speaker 1>diving in asking my food. My vision for the show

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<v Speaker 1>is to give the world a glimpse of an area

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<v Speaker 1>that many people don't hear about unless it's in a

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<v Speaker 1>form of a documentary. Um and so it being on

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<v Speaker 1>showing an area and a a group of distinct group

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<v Speaker 1>of people that live in a very beautiful area. In

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<v Speaker 1>the type of food that we cook. It's just me

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<v Speaker 1>giving a glimpse into this world and also preserving my heritage.

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<v Speaker 1>That's very important for me with the show. Now, this

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<v Speaker 1>show Delicious Miss Brown, premier Sunday, July am, Eastern Standard time,

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<v Speaker 1>Pacific Standard time on the Food Network. Now I went

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<v Speaker 1>through I'm gonna tell you, I tell you I'm a man.

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<v Speaker 1>There there are two people that impressed me in the kitchen.

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<v Speaker 1>It's you and my girl, the pir andeer woman. You

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<v Speaker 1>know what I'm talking about. The Pyingeir woman. That's good.

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<v Speaker 1>She can make it look simple and make it look good.

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<v Speaker 1>All I've never seen abody she'd be talking to just

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<v Speaker 1>be stirn and be moving stuff out of the kitchen

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<v Speaker 1>and into the oven so fast. And you do the

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<v Speaker 1>same thing. So that's what I like about you because

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<v Speaker 1>I feel that because you know, I'm not said there's

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<v Speaker 1>nothing nothing bad about being trained because everything is so natural.

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<v Speaker 1>So when you talk of that pan moving this way,

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<v Speaker 1>that you're grabbing over there, you're doing a picture this

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<v Speaker 1>you're not measuring. That's that's how my mom cooked. My

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<v Speaker 1>mom would be in the kitchen. I didn't know what

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<v Speaker 1>she did, but when she finished it all taste too.

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<v Speaker 1>And that's how you And that's a compliment to your

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<v Speaker 1>skill set. You cool. Now let's talk about this episode

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<v Speaker 1>number one they're gonna premier July twenty eight, the Sunday Supper. Now,

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<v Speaker 1>they said you talked, you did fried chicken po boys,

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<v Speaker 1>Grandma crab mac and cheese, and for dessert you had

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<v Speaker 1>an TC's famous lemon lines. Solda kick in a bunch

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<v Speaker 1>sho cas my thing. I love you know what I'm

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<v Speaker 1>talking about. We were saying page Now it took up

0:13:15.800 --> 0:13:21.040
<v Speaker 1>in and understand that I know the lingo. So let's start.

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<v Speaker 1>Let's start with I've never had a fried chicken popo

0:13:25.400 --> 0:13:27.439
<v Speaker 1>trip pop all day long, I go to Papado, I

0:13:27.440 --> 0:13:31.559
<v Speaker 1>gotta get my shrimp poper fried chicken. Tell me about

0:13:31.600 --> 0:13:35.920
<v Speaker 1>that one though, Yes, fried. So I decided to do

0:13:36.000 --> 0:13:39.120
<v Speaker 1>something a little different now prized my family on this

0:13:39.200 --> 0:13:44.000
<v Speaker 1>episode and do something that they weren't looking for. Not Traditionally,

0:13:44.000 --> 0:13:46.440
<v Speaker 1>after church, either the cooks at the church will cook,

0:13:46.559 --> 0:13:48.360
<v Speaker 1>or I will cook, or somebody in the family will cook,

0:13:48.400 --> 0:13:50.679
<v Speaker 1>and we'll do our running the mill, you know, maybe

0:13:50.679 --> 0:13:53.600
<v Speaker 1>some fried chicken, some fish and greens and all of that.

0:13:53.760 --> 0:13:55.960
<v Speaker 1>But I wanted to kick things up a notch and

0:13:56.000 --> 0:13:59.440
<v Speaker 1>do something they weren't expected. So I took one of

0:13:59.480 --> 0:14:01.920
<v Speaker 1>their faith risk my fried chicken, and I wanted to

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<v Speaker 1>do something a little bit more handheld since we're going

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<v Speaker 1>to eat outside. So I came up with the idea

0:14:06.480 --> 0:14:09.240
<v Speaker 1>of doing a fried chicken po boy. So there's fried

0:14:09.360 --> 0:14:14.000
<v Speaker 1>chicken strips that I do this really awesome marinade and

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<v Speaker 1>dredge on the chicken. I topped it with a slaw.

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<v Speaker 1>This we we we got a special name uh for

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<v Speaker 1>this um the sauce that you gotta gotta watch. You

0:14:25.360 --> 0:14:30.640
<v Speaker 1>should to see the special. So we do it, so

0:14:30.680 --> 0:14:32.600
<v Speaker 1>we gotta do, we gotta do. We do a little

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<v Speaker 1>special sauce and we you know, to the typical um

0:14:36.040 --> 0:14:42.520
<v Speaker 1>you know, some pickles and tomatoes, and it's gigantic, it's insane.

0:14:42.520 --> 0:14:44.440
<v Speaker 1>The sandwich is is huge and we put it on

0:14:44.440 --> 0:14:47.760
<v Speaker 1>a classic French bread. It's coasted with little butter. So

0:14:47.920 --> 0:14:50.520
<v Speaker 1>you get that flavor, you get crunch, you get color.

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<v Speaker 1>It's a beautiful sandwich. Awesome. I'm in July, Netork loving

0:14:57.080 --> 0:15:00.880
<v Speaker 1>thirty delicious mess brown. Now let's courses this other episode,

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<v Speaker 1>episode two. See, I like those low country balls the

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<v Speaker 1>closest I can get to it in the city. I

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<v Speaker 1>go over to the Juicy Crab. They threw out the

0:15:09.640 --> 0:15:13.400
<v Speaker 1>ball legs, the corn on the car at the sausage,

0:15:13.760 --> 0:15:17.960
<v Speaker 1>the crab legs and the shrimp. What exactly that right there?

0:15:18.360 --> 0:15:20.840
<v Speaker 1>Or I get my master build out. I dropped that

0:15:20.880 --> 0:15:23.360
<v Speaker 1>bad boys some steam ball. Put me them little the

0:15:23.440 --> 0:15:27.160
<v Speaker 1>little round baby potatoes up in that bad boy. I'm

0:15:27.160 --> 0:15:30.760
<v Speaker 1>winning girl. I'm what is your little country ball? What

0:15:30.880 --> 0:15:34.520
<v Speaker 1>is your low country ball? So I love country boyl

0:15:34.680 --> 0:15:37.720
<v Speaker 1>and Charleston and berries um, but it's mainly the same.

0:15:37.800 --> 0:15:42.920
<v Speaker 1>We call it Frogmore Stuit when we it's the traditional.

0:15:43.280 --> 0:15:46.440
<v Speaker 1>Now when you when you say Frogmore store, people get

0:15:46.440 --> 0:15:53.360
<v Speaker 1>a little you know, I don't know you got frogs

0:15:54.280 --> 0:15:58.880
<v Speaker 1>is the name of Frogmore is a little town right

0:15:58.880 --> 0:16:02.640
<v Speaker 1>outside of Filming Head Send where Low Country Boiled originated

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<v Speaker 1>had South Carolina. So what we do is a typical

0:16:07.960 --> 0:16:11.160
<v Speaker 1>frog More Stewart Low Country Boil where I'm from that

0:16:11.280 --> 0:16:13.240
<v Speaker 1>part of the part of the Sea Island. We use

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<v Speaker 1>blue crabs, some type of pork, sausage, repotatoes, corn and shrimp.

0:16:21.400 --> 0:16:27.000
<v Speaker 1>There you go. I'm all in parts. Don't worry about somebody.

0:16:27.000 --> 0:16:29.680
<v Speaker 1>I'm all in nice little spicy sauce. I'm all in.

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<v Speaker 1>I'm all in July. I'm all in lyst Is, Miss Brown.

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<v Speaker 1>I'm all in eleven thirty, Specific, Eastern, ten thirty and Central.

0:16:36.720 --> 0:16:39.560
<v Speaker 1>I'm all in. Don't miss that show because I'm hungry already.

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<v Speaker 1>Now you know I'm a fan, so you can come

0:16:42.280 --> 0:16:44.760
<v Speaker 1>on my show anytime. I gotta go right now. But

0:16:44.960 --> 0:16:47.200
<v Speaker 1>let you know this. Let know this about me. I'm

0:16:47.240 --> 0:16:48.280
<v Speaker 1>a fan of yours.