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Speaker 1: Welcome to Money Making Conversations. It's the show that she

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Speaker 1: has the secrets of success experience firsthand by marketing and

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Speaker 1: Brandon expert Rashan McDonald. I will know he's giving me

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Speaker 1: advice to many occasions. In occasion didn't notice, I'm not broke.

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Speaker 1: You know. He'll be interviewing celebrity CEOs, entrepreneurs and industry

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Speaker 1: decision makers. It's what he likes to do, it's what

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Speaker 1: he likes to share. Now it's time to hear from

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Speaker 1: my man, Rashan McDonald. Money Making Conversations Here we come.

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Speaker 1: Welcome to Money Making Conversations. I am your host with

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Speaker 1: Sean McDonald. It's important to understand that everybody travels a

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Speaker 1: different path to success. That's because your brand is different,

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Speaker 1: the challenges you facing your life are different. So stop

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Speaker 1: reading other people's success stories and really start writing your own. Now.

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Speaker 1: You can be motivated by this success because their stories

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Speaker 1: can offer direction and help you reach your goals through

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Speaker 1: your planning and committed effort. That's why I bring guests

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Speaker 1: on the show to talk about their life. They're planning,

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Speaker 1: their committed effort and the challenges that they may face.

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Speaker 1: And also the longevity story of trying to be successful

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Speaker 1: over the extend this period. My next guest is one

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Speaker 1: of my favorites. She's always on my show once a year.

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Speaker 1: And Burrell. She has that trademark spiky blonde hair and

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Speaker 1: sparkling personality. And burrels it's hugely popular and fan favorite

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Speaker 1: host The Worst Cooks in America, my daughter's favorite show.

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Speaker 1: You're also seeing Works Cooks in the American Celebrity edition,

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Speaker 1: but we'll be talking about Worst Cooks in America everyday. People. Well,

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Speaker 1: she's on the show to talk about that show. Worst

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Speaker 1: Cooks in America airs on Food Network every Sunday at

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Speaker 1: n pm, so you know where to find meat. She's

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Speaker 1: this year with My Girl Call the Hall, facing off

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Speaker 1: against My Girl and Burrell to see who can transform

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Speaker 1: these these kitchen disasters into coolinary masters. Please working the

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Speaker 1: money making conversations and Burrell, well, Hi, it's so nice

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Speaker 1: to be well, you know, it means that we're both

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Speaker 1: are working and that's a good time during the pandemic.

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Speaker 1: And uh, I'm thankful that I get to work every day. Absolutely,

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Speaker 1: did it affected did the effect into your productions in UM? Well,

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Speaker 1: luckily I will have to say we did a season

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Speaker 1: of Worse Cooks before everything shut down, and then right

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Speaker 1: around like after Labor Day in September, under September and

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Speaker 1: October when things were sort of calmed down a little more,

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Speaker 1: we did a couple more seasons. So the season that's

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Speaker 1: airing now, um, and and then one that will air

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Speaker 1: in May. I think so. I mean, I've had some

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Speaker 1: things cancel, you know, like in person stuff and food

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Speaker 1: and wine festivals, but luckily, um, most of the big

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Speaker 1: stuff has been able to carry on, thankfully. Well, I'm

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Speaker 1: gonna ask you Ques, like I always telling you my

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Speaker 1: ill watch the show. First of all, you're fantastic host.

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Speaker 1: You you know, the right personnelity that keeps me engaged

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Speaker 1: because you care. You know, because this this could be

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Speaker 1: an interesting show for a host because they could come

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Speaker 1: across negative it because you deal with people who really

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Speaker 1: aren't good at what they do and you're trying to

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Speaker 1: motivate them to be pull what little talent they may

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Speaker 1: have and put it and let's put it on display

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Speaker 1: in the kitchen. What makes you and you are to

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Speaker 1: show so much? Anne? Well, I have to say I

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Speaker 1: really do. Um. I feel like every season when I

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Speaker 1: start afresh, um, it's like I start over and I

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Speaker 1: take the journey with these people, and to see where

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Speaker 1: they start and to see where they end up makes

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Speaker 1: it all worthwhile. And to know that these people come

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Speaker 1: into boot camp really pretty disastrously, and then you know,

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Speaker 1: whether they say a little time or a long time,

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Speaker 1: they somehow leave better cooks and they take it home

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Speaker 1: to their families and they cook with their families and

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Speaker 1: it really does change lives. And I take that, um

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Speaker 1: as a responsibility. So I do everything I can to

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Speaker 1: bend over backwards to really teach these people. And these

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Speaker 1: people this season, you know, um, they have more Southern

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Speaker 1: accents on this season than in the history to show

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Speaker 1: if everybody has an accident on this show. And uh

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Speaker 1: am I am? I Am I wrong in saying that, No,

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Speaker 1: you are absolutely not. I mean, I mean I'm from Houston, Texas,

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Speaker 1: and I know a Southern drawer without here, and it's

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Speaker 1: dominating the show. But that's a good thing. I'm not

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Speaker 1: saying nothing negative, but that means the characters of characters

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Speaker 1: that you have to deal with on this show. And

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Speaker 1: but when they couldn't open an didn't know how to

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Speaker 1: use a can open, I really had to take a

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Speaker 1: back seat to that it does it really get that bad.

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Speaker 1: It really goes down to that base of a level

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Speaker 1: that we have to teach. People had an open cans

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Speaker 1: and I mean, uh, Joey uh, the guy that couldn't

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Speaker 1: open the can on last night's episode was the sweetest guy,

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Speaker 1: but he really was canned opening challenge. I mean, what

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Speaker 1: you know, it was just him. It was my girl too,

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Speaker 1: she didn't know either that MICHAELA right. I mean, UM,

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Speaker 1: and it just it's one of my favorite things every season.

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Speaker 1: I mean, Carla's reactions are so fantastic, but every co

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Speaker 1: host that I have UM really does have some form

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Speaker 1: of that reaction uh in some way or another to

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Speaker 1: the recruits. And they look at me and they're like,

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Speaker 1: oh my gosh, how do you do this season after season?

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Speaker 1: And I like, to me, I just find it so

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Speaker 1: sort of delightfully endearing. UM. And then I finished it

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Speaker 1: up with an eye roll. The point that's what I'm

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Speaker 1: saying that this is UM you being a host, it

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Speaker 1: takes a certain personality because they're trying and there's no

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Speaker 1: gaming here that they actually can't cook. And then finally

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Speaker 1: they're thrown into a competition and that's really their flaws

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Speaker 1: are even magnified in the competition, and so when you're

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Speaker 1: looking at talent like Firs as Joey we just mentioned

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Speaker 1: was on a recent episode he was voted off. He

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Speaker 1: was cutting himself every episode. I think he had a

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Speaker 1: band aid on almost every single finger. And I loved

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Speaker 1: his statement saying that, like, yeah, I've gotten to know

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Speaker 1: all the medics and then he named them all. Um.

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Speaker 1: I just he that was slightful. That was hilarious. But

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Speaker 1: there's prize money involved here, twenty five dollars, yes, a

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Speaker 1: big prize money for whoever wins. And then it's also

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Speaker 1: sort of eternal bragging rights between myself and my co

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Speaker 1: host who is Carla this year? And um, and it's

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Speaker 1: it's between us to see who is the better teacher.

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Speaker 1: So it's like we are really striving to have our

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Speaker 1: our recruits improved here because that's just a little funny

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Speaker 1: competition between the two of us. It's finally here the

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Speaker 1: season of celebration. And no matter how you celebrate with

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Speaker 1: app for free auto dot ai. That's O T T

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Speaker 1: E R dot ai right now. But I'm gonna just

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Speaker 1: tell you twenty five dollars for people who cannot cook.

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Speaker 1: There's a nice hunk of money. You learn how to

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Speaker 1: cook and you walk away with twenty five dollars. Now

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Speaker 1: have Maybe I'm wrong here? Have you guys did a

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Speaker 1: Have you broke back any past champions yet and did

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Speaker 1: a best of best of the worst cooks Championship series? Yet?

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Speaker 1: We have not yet? But I think that might be

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Speaker 1: uh something to consider, and I pitched it to the

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Speaker 1: Food Network before. I think it might be something that

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Speaker 1: they might uh take under advisement because because I would

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Speaker 1: love to do that, because I would love to pick

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Speaker 1: up with these people where we left off. You know,

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Speaker 1: we only get a few short weeks with them, and

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Speaker 1: I feel like we just get to scratch the surface

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Speaker 1: of where they can go on their culinary journey or

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Speaker 1: they may have fallen off. And that's another part of

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Speaker 1: the show too, because that is true. A lot of

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Speaker 1: people after Worth Cooks don't really carry on cooking in

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Speaker 1: the kitchen. A lot of them do, but a fair

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Speaker 1: amount of them don't, you know. And so let me

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Speaker 1: just ask you this question, and you come on my show,

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Speaker 1: we talked about you know, I'm a big fan of

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Speaker 1: yours and the show, which you can see every Sunday

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Speaker 1: night on a napi UM Eastern Standard time on the

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Speaker 1: Food Network. Why why do you think people like me

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Speaker 1: enjoy watching the show? Well, I think that there's a

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Speaker 1: few levels that on which people like Worst Cooks. I mean, uh,

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Speaker 1: people look at other people making mistakes that they're like,

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Speaker 1: oh gosh, um, I feel like maybe I just learned

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Speaker 1: something from watching someone else to make a mistake, or

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Speaker 1: they think, oh jeez, I'm not that bad, So it

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Speaker 1: makes them feel a little better about themselves. But then

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Speaker 1: there's also the educational part where people actually learn something,

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Speaker 1: and I mean at the beginning and the end of

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Speaker 1: the day. It's to me, it's a very sweet show

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Speaker 1: that there's a lot of layers in it. You know,

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Speaker 1: people come into boot camp, we start laughing at I

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Speaker 1: would say with them because they know they're bad, so

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Speaker 1: we're not really laughing at them so much, um, but

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Speaker 1: they are funny and um. And then you see the

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Speaker 1: progress that they make by getting better, and that to

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Speaker 1: me makes me feel like a proud mama every single time.

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Speaker 1: But I think that you know, there's a lot of um.

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Speaker 1: There's a lot of humor in the show, but there's

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Speaker 1: also a lot of learning and a lot of good feelings.

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Speaker 1: This is one of the reasons I like to show

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Speaker 1: is that when you guys are explaining what they have

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Speaker 1: to make, you know, you're explaining from such a common sense,

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Speaker 1: basic level that I've been able to cook some things

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Speaker 1: myself by watching you and the competing chef that's on

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Speaker 1: the show of the show. Because that's really cool that,

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Speaker 1: you know, because it's such a Sometimes cooking can be

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Speaker 1: so um so daunting, because it seems like if you

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Speaker 1: open the recipe book and a teaspoon of this, and

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Speaker 1: a couple of this and all this, and you gotta

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Speaker 1: be said, at this certain amount of tempts, you can't

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Speaker 1: over over over cook certain things or you or it

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Speaker 1: becomes a gluten. It's so many things you can do wrong.

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Speaker 1: But when I watch you guys do that segments that

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Speaker 1: right now, and they little notes so they can go

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Speaker 1: into kitchen and mess up or deliver what you request.

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Speaker 1: That part of the show really right there, I find

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Speaker 1: really informative me. And I really going to be kicked

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Speaker 1: out of it because somethings you'all tell me I would

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Speaker 1: never have done it that way because I would never

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Speaker 1: saw it that way. But by seeing it being broken

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Speaker 1: down to the basic levels, it really helps me as

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Speaker 1: a cook, I agree. And that's why I teach the

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Speaker 1: way I do. I mean, I remember when I was

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Speaker 1: in culinary school learning new things, and I learn so

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Speaker 1: much better by actually watching and doing than just by

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Speaker 1: someone talking to me or reading it in a book.

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Speaker 1: And when someone's uh explaining things to you, and they

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Speaker 1: can explain the wise, the why you do things and

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Speaker 1: that kind of stuff, um, it kind of connects the

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Speaker 1: dots and makes so much more sense. And it's also

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Speaker 1: sometimes when you're reading recipes and you don't know what

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Speaker 1: certain cooking terms mean, then that as another layer of difficulty.

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Speaker 1: And that's what I'm saying that that is so nice

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Speaker 1: because if I'm watching and I'm talking to Amberrel, she's

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Speaker 1: the the fantastic host of uh, you know, the worst

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Speaker 1: cooks in America that you see them food they they

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Speaker 1: work on Sunday nights at nap m Eastern. The thing

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Speaker 1: I've really enjoyed that, especially during the pandemic time, you know,

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Speaker 1: because we were all trapped in our home and we

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Speaker 1: still trapped in our homes, I apologize and being able

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Speaker 1: to and so a lot of home cooked meals and

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Speaker 1: people going to the grocery store shopping and buying things

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Speaker 1: so they can cook at home and feel safe. That

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Speaker 1: has really been a blessing. Watching your show and there's

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Speaker 1: you know, pay per view, I can go and go

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Speaker 1: back into in demand and watch your past show. That's

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Speaker 1: what my daughter does, so it really is it really

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Speaker 1: is fun watching it. Have you seen that play out

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Speaker 1: or you on your social media? People being engaged because

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Speaker 1: of the fact that you're providing them while they're trapped

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Speaker 1: in their homes or or the mundane life because of

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Speaker 1: COVID nineteen Oh, absolutely very much so. And and the

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Speaker 1: nice thing I have to say, you know, we're always

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Speaker 1: looking for silver linings during the pandemic time. And I've

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Speaker 1: been reached out to by so many former recruits that say,

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Speaker 1: oh my gosh, thank you so much for everything I learned,

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Speaker 1: because I'm cooking all the time now and now I

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Speaker 1: can cook during the pandemic and this has been a lifesaver.

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Speaker 1: So I mean, I just it warms my heart. It

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Speaker 1: makes me so happy. What makes me happy? And next,

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Speaker 1: it's the new season The Worst Cooks in America Every

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Speaker 1: Sunday and Nappy, I'm on the Food Network. I'm talking

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Speaker 1: to the host and Barrel. First prize is twenty five

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Speaker 1: dollars Sunday finale February to the two most improved recruits,

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Speaker 1: but all the newly learned calling theiry skills to the

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Speaker 1: test to press an panel of food expert And again,

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Speaker 1: I always thank you for coming on my show. I'll

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Speaker 1: be have a good time because like I have a

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Speaker 1: good time watching your TV. Well, it's always so nice

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Speaker 1: to talk to you. Thank you for having me be

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Speaker 1: safe now and he's cold with tabs and we'll talk soon. Okay.

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Speaker 1: Thank you very much. To my brand, Thank you. They

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Speaker 1: thank you too. Absolutely. If you want to hear more

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Speaker 1: money Making Conversation interviews, please go to Money Making Conversation

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Speaker 1: dot com. I'm with Sean McComb. I am your host.

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Speaker 1: We've all felt left out and for people who moved

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Speaker 1: us dot org. Brought to you by the AD Council