1 00:00:06,640 --> 00:00:08,959 Speaker 1: Welcome to Money Making Conversations. It's to show that she 2 00:00:09,000 --> 00:00:11,760 Speaker 1: has the secrets of success experience firsthand by marketing and 3 00:00:11,840 --> 00:00:14,760 Speaker 1: Brandon expert Rashan McDonald. I will know he's giving me 4 00:00:14,800 --> 00:00:18,320 Speaker 1: advice on many occasions, and occasion didn't notice I'm not broke. 5 00:00:18,880 --> 00:00:22,239 Speaker 1: You know. He'll be interviewing celebrity CEOs, entrepreneurs and industry 6 00:00:22,320 --> 00:00:24,680 Speaker 1: decision makers. It's what he likes to do, it's what 7 00:00:24,760 --> 00:00:27,200 Speaker 1: he likes to share. Now it's time to hear from 8 00:00:27,200 --> 00:00:31,240 Speaker 1: my man, Rashan McDonald. Money Making Conversations. Here we come. 9 00:00:33,440 --> 00:00:36,920 Speaker 1: Welcome to money Making Conversations. I'm your host, Rashan McDonald. 10 00:00:37,080 --> 00:00:40,000 Speaker 1: I recognized that we all have different definitions of success. 11 00:00:40,000 --> 00:00:43,159 Speaker 1: For some suscisable paycheck. Mine is helping people wake up 12 00:00:43,159 --> 00:00:45,720 Speaker 1: and inspiring them to accomplish their goals and live their 13 00:00:45,880 --> 00:00:48,599 Speaker 1: very best life. These are my passion that that's what 14 00:00:48,640 --> 00:00:50,480 Speaker 1: I'm going to do for you for listening to Money 15 00:00:50,520 --> 00:00:53,080 Speaker 1: Making Conversations, I want you to stop tripping over small 16 00:00:53,159 --> 00:00:56,120 Speaker 1: challenges and prepare to rise above the bigger obstacles that 17 00:00:56,280 --> 00:00:59,880 Speaker 1: life will present to you. My next guest is Mark Chef, 18 00:01:00,080 --> 00:01:02,720 Speaker 1: but the word chef in front of him Marcus Samuelson. 19 00:01:02,920 --> 00:01:08,920 Speaker 1: He's an award winning chef, restaurant tour, bestselling author, TV personality, philanthropists, 20 00:01:08,920 --> 00:01:12,639 Speaker 1: and food activists. His callingary career spans over twenty five years. 21 00:01:12,880 --> 00:01:15,920 Speaker 1: Has numerous restaurants in the US and internationally, including The 22 00:01:15,920 --> 00:01:20,760 Speaker 1: Red Rooster, Marcus BnB, in Order, Marcus Marcus Montreal, and more. 23 00:01:21,080 --> 00:01:23,920 Speaker 1: His newest book is called The Rise, Black Cooks and 24 00:01:23,959 --> 00:01:27,119 Speaker 1: the Soul of American Food. The book is celebrating contemporary 25 00:01:27,120 --> 00:01:30,160 Speaker 1: Black cooking, highlighting the food culture and history and stories 26 00:01:30,200 --> 00:01:33,679 Speaker 1: and recipes. The book covers the diverse contributions and and 27 00:01:33,800 --> 00:01:37,840 Speaker 1: traditions that influenced Black cooking and American culture from African 28 00:01:38,040 --> 00:01:41,600 Speaker 1: African continent to the Caribbean and US. Where a lot 29 00:01:41,640 --> 00:01:44,520 Speaker 1: of talked about about the process of creating the book, 30 00:01:45,200 --> 00:01:48,160 Speaker 1: calling it naming it The Rise Black Cooks and the 31 00:01:48,200 --> 00:01:50,880 Speaker 1: Soul of American Food. Why did he write the book? 32 00:01:51,200 --> 00:01:52,920 Speaker 1: How did he decide this was the next book that 33 00:01:52,960 --> 00:01:55,800 Speaker 1: he wanted to do. So he's here, y'all. Please welcome 34 00:01:55,840 --> 00:02:00,840 Speaker 1: to Money Making Conversation. Chef Marcus Samuelson. Thank you so 35 00:02:00,960 --> 00:02:03,400 Speaker 1: much for having me. I'm excited to be here. My man, 36 00:02:03,600 --> 00:02:05,480 Speaker 1: I don't tell you something when you write a book 37 00:02:05,520 --> 00:02:09,440 Speaker 1: like that. First of all, you love food, don't you, chef? 38 00:02:09,600 --> 00:02:11,840 Speaker 1: You just love food. Let's get that out. Let's get 39 00:02:11,840 --> 00:02:14,760 Speaker 1: that out front, because when I see, when I've read 40 00:02:14,800 --> 00:02:17,680 Speaker 1: past books and just followed your TV, that's like a 41 00:02:17,680 --> 00:02:20,079 Speaker 1: twinkle in your eye because you you're you. I love 42 00:02:20,120 --> 00:02:22,200 Speaker 1: the way you dressed too, So I'm a I'm a 43 00:02:22,240 --> 00:02:26,280 Speaker 1: clothed man. So so I see, I've interviewed a lot 44 00:02:26,280 --> 00:02:31,200 Speaker 1: of chefs over the years. You're probably the best dress 45 00:02:31,360 --> 00:02:34,560 Speaker 1: chef of food to date, can you. I can say 46 00:02:34,600 --> 00:02:37,639 Speaker 1: that I also love food that more than anybody else. 47 00:02:38,840 --> 00:02:42,720 Speaker 1: That is the kitchen. Give me likely to travel them 48 00:02:42,720 --> 00:02:45,480 Speaker 1: in my dream all over the world. And I'm very 49 00:02:45,560 --> 00:02:47,880 Speaker 1: very grateful for that. And of course that's a black man. 50 00:02:47,919 --> 00:02:52,600 Speaker 1: You gotta bring you stop with it. I'm chef, give yourself, 51 00:02:52,639 --> 00:02:55,960 Speaker 1: you do, man, because everybody don't have that style. You got, 52 00:02:56,000 --> 00:03:00,680 Speaker 1: the hats, you got the vast you like light colors, green, yellow, 53 00:03:01,000 --> 00:03:03,079 Speaker 1: you know you know how to put it together, patterns 54 00:03:03,440 --> 00:03:07,120 Speaker 1: squares say, I wire a lot of tailor clothes and 55 00:03:07,200 --> 00:03:10,440 Speaker 1: so so you're much more daring. But I just say 56 00:03:10,480 --> 00:03:13,000 Speaker 1: that in a in a complimentary way, because I'm you know, 57 00:03:13,000 --> 00:03:16,360 Speaker 1: I wear a lot of suits. You know my blog 58 00:03:16,520 --> 00:03:19,240 Speaker 1: is amazing, right, living in Hall, you know this, it's 59 00:03:19,240 --> 00:03:23,480 Speaker 1: took an amazing village. You know my neighbor is right right. 60 00:03:23,560 --> 00:03:26,919 Speaker 1: So whatever I put on, I'm still far behind because 61 00:03:26,960 --> 00:03:30,959 Speaker 1: the man everything. You know what I mean, because I 62 00:03:31,560 --> 00:03:33,120 Speaker 1: lived in New York. I lived last time I was 63 00:03:33,200 --> 00:03:34,760 Speaker 1: up in New York, I was up Steve Harvey. I 64 00:03:34,800 --> 00:03:37,520 Speaker 1: was up there from two thousand five to two thousand seven, 65 00:03:38,000 --> 00:03:41,040 Speaker 1: and I lived at forty thirty nine in First and 66 00:03:41,040 --> 00:03:42,720 Speaker 1: then previously when I was up there was an eighty 67 00:03:42,760 --> 00:03:44,560 Speaker 1: six and First, so I was all always up in 68 00:03:44,600 --> 00:03:47,119 Speaker 1: the hallm And I've been buying your restaurant, by the way, 69 00:03:47,160 --> 00:03:48,880 Speaker 1: I've not met you, but I've been by because when 70 00:03:48,880 --> 00:03:51,000 Speaker 1: they opened, it was always it was always hard to 71 00:03:51,040 --> 00:03:52,880 Speaker 1: get in. It was always hard to get in, Okay, 72 00:03:53,920 --> 00:03:56,440 Speaker 1: always like which is a compliment. It's a compliment. Okay. 73 00:03:56,800 --> 00:03:59,800 Speaker 1: And now, so tell us about the restaurant uh in 74 00:03:59,800 --> 00:04:03,040 Speaker 1: in Halem and uh and tell us how the let's 75 00:04:03,080 --> 00:04:05,200 Speaker 1: let's talk about the reality of where we live in today, 76 00:04:05,240 --> 00:04:08,560 Speaker 1: the COVID nineteen and how these country has been shut 77 00:04:08,600 --> 00:04:10,800 Speaker 1: down in New York State is still dealing with a 78 00:04:10,800 --> 00:04:13,400 Speaker 1: lot of issues talking about that in your business. Yeah, No, 79 00:04:13,520 --> 00:04:15,200 Speaker 1: we had to on much root team. We had a 80 00:04:15,240 --> 00:04:17,360 Speaker 1: big decision to make. We had to pivot from being 81 00:04:17,360 --> 00:04:20,760 Speaker 1: a traditional Western to be the community kitchen. Got partnered 82 00:04:20,760 --> 00:04:24,000 Speaker 1: with my man jos Andre's from Away Center Kitchen and 83 00:04:24,040 --> 00:04:27,440 Speaker 1: we started third a thousand people, twelve hundred people, fifteen 84 00:04:27,520 --> 00:04:30,400 Speaker 1: hundred people a day. So the six months rate from 85 00:04:30,400 --> 00:04:34,560 Speaker 1: Marches team until just last week we served over two 86 00:04:34,640 --> 00:04:40,520 Speaker 1: hundred thousand meals. We did the same in a red 87 00:04:40,560 --> 00:04:43,359 Speaker 1: roostern overtown in Miami, and we did the same in 88 00:04:43,480 --> 00:04:46,520 Speaker 1: Newark where actually it might be Jordan's helpless to do 89 00:04:46,560 --> 00:04:50,279 Speaker 1: to do that because you know where restaurants are gone 90 00:04:50,279 --> 00:04:53,240 Speaker 1: in our community, so is our neighborhood, right, So it's 91 00:04:53,360 --> 00:04:55,960 Speaker 1: very important for me to really go back to what 92 00:04:55,960 --> 00:05:00,920 Speaker 1: what what What can we imagine chefs that's for responders, 93 00:05:01,080 --> 00:05:04,960 Speaker 1: imagine us out there and and saving them be part 94 00:05:04,960 --> 00:05:07,440 Speaker 1: of restoring the community. And that's what we did and 95 00:05:07,480 --> 00:05:09,400 Speaker 1: it was a powerful and then I read about that 96 00:05:09,520 --> 00:05:12,920 Speaker 1: and because of the fact that you know, black restaurants 97 00:05:12,920 --> 00:05:15,640 Speaker 1: in general, a lot of more than ready for the 98 00:05:16,480 --> 00:05:19,559 Speaker 1: for the for the business model, the new business model 99 00:05:19,600 --> 00:05:23,560 Speaker 1: to go Uber Eats and all that service because there 100 00:05:23,640 --> 00:05:26,760 Speaker 1: was traditional city and dining facilities and so so a 101 00:05:26,760 --> 00:05:28,320 Speaker 1: lot of suffered, a lot of them didn't get the 102 00:05:28,320 --> 00:05:30,599 Speaker 1: P P P check that enabled them to keep the 103 00:05:30,640 --> 00:05:33,240 Speaker 1: doors open. But then out of all that, you've been 104 00:05:33,279 --> 00:05:36,279 Speaker 1: able to publish a book. And in the book that 105 00:05:36,320 --> 00:05:38,520 Speaker 1: came out that we're about to discuss is called The Rise, 106 00:05:38,880 --> 00:05:41,960 Speaker 1: Black Cooks and the Soul of American Food. Now from Houston, Texas. 107 00:05:42,040 --> 00:05:44,080 Speaker 1: So someone I like to consider that one of the 108 00:05:44,120 --> 00:05:47,440 Speaker 1: hearts of the South Cities. And I also lived in Atlanta, Georgia, Atlanta, 109 00:05:47,520 --> 00:05:50,920 Speaker 1: Georgia so so, and I've lived in Chicago. I'm just 110 00:05:50,960 --> 00:05:53,080 Speaker 1: getting the range of who you're talking to here. Marcus 111 00:05:53,560 --> 00:05:56,240 Speaker 1: lived in Chicago four years. I lived in New York 112 00:05:56,279 --> 00:05:59,599 Speaker 1: two years. I've been living in Atlanta since two thousand seven. 113 00:05:59,839 --> 00:06:02,360 Speaker 1: I lived in Los Angeles fifteen years. And I was 114 00:06:02,400 --> 00:06:05,600 Speaker 1: born and raised in Houston, Texas. So I have and 115 00:06:05,760 --> 00:06:08,720 Speaker 1: I have been all over this country and eight fantastic food. 116 00:06:08,760 --> 00:06:11,480 Speaker 1: I still believe Chicago is the best place to eat 117 00:06:11,720 --> 00:06:15,800 Speaker 1: across the board. We're talking about variety the Chicago that's 118 00:06:15,839 --> 00:06:18,320 Speaker 1: my estimate. Now, one who think it is the best 119 00:06:18,320 --> 00:06:20,640 Speaker 1: place in this country to eat before we get into 120 00:06:20,680 --> 00:06:23,080 Speaker 1: your book. Well, well, I said, I'll tell you what. 121 00:06:23,279 --> 00:06:25,480 Speaker 1: There is a couple of places that people might not 122 00:06:25,560 --> 00:06:27,680 Speaker 1: have that number one, But I tell you Houston it's 123 00:06:27,680 --> 00:06:31,080 Speaker 1: a great frusy because it's very diverse. It's one of 124 00:06:31,120 --> 00:06:33,200 Speaker 1: the most diverse cities in America, and people don't know 125 00:06:33,279 --> 00:06:37,840 Speaker 1: about that because it's in Texas. Will food, diet, the 126 00:06:37,920 --> 00:06:41,480 Speaker 1: nice food of course, the black food that's comes out 127 00:06:40,960 --> 00:06:47,279 Speaker 1: of Houston, but also amazing Indian food and Mexican Mexican 128 00:06:47,320 --> 00:06:50,120 Speaker 1: American of course. So used it's a don't people in 129 00:06:50,839 --> 00:06:53,120 Speaker 1: great food as well. But I didn't want to sound selfish. 130 00:06:53,120 --> 00:06:55,120 Speaker 1: You know, people are here from Houston. He would say that, 131 00:06:55,200 --> 00:06:57,919 Speaker 1: you know, but Houston, I'm telling something. Dining out in 132 00:06:58,000 --> 00:07:01,039 Speaker 1: Houston is amazing because of the fact, like you said 133 00:07:01,080 --> 00:07:04,040 Speaker 1: in a text, Mets don't, Bobby Q, you don't. Oh 134 00:07:04,080 --> 00:07:06,440 Speaker 1: my goodness. You know. Then you got to just down 135 00:07:06,440 --> 00:07:08,679 Speaker 1: the road in New Orleans. So you've got that flavor 136 00:07:08,800 --> 00:07:12,520 Speaker 1: coming into Houston. And they fish all the because we're 137 00:07:12,560 --> 00:07:14,880 Speaker 1: in the Gulf of Mexico, so you've got all those 138 00:07:14,960 --> 00:07:17,240 Speaker 1: varieties that you were talking about, and it is a 139 00:07:17,360 --> 00:07:21,440 Speaker 1: very diverse city from from the type of from Indian 140 00:07:21,440 --> 00:07:24,840 Speaker 1: food is fantastic there and and so so yes, you're 141 00:07:24,880 --> 00:07:27,320 Speaker 1: you're right. So I will I will put I always 142 00:07:27,360 --> 00:07:30,320 Speaker 1: put a crown on my my my born city because 143 00:07:30,680 --> 00:07:33,560 Speaker 1: it does deliver. But you're absolutely right. So now we're 144 00:07:33,600 --> 00:07:35,960 Speaker 1: now we're talking about this this book here that you've written, 145 00:07:36,000 --> 00:07:39,040 Speaker 1: that you created. And why this book, Marcus? Why did 146 00:07:39,040 --> 00:07:40,840 Speaker 1: you write this book? What we had we had to 147 00:07:41,000 --> 00:07:45,200 Speaker 1: because you know, just as American history around black culture, 148 00:07:45,240 --> 00:07:48,040 Speaker 1: it's not great, so it's the same with food. And 149 00:07:48,120 --> 00:07:49,880 Speaker 1: for me it was very important with the chef with 150 00:07:50,000 --> 00:07:53,680 Speaker 1: a big platform, it was important to me to connect 151 00:07:53,720 --> 00:07:56,640 Speaker 1: the dogs that black excellence when it comes to food 152 00:07:56,840 --> 00:07:59,800 Speaker 1: needs to be documented and there needs to be as 153 00:08:00,040 --> 00:08:03,640 Speaker 1: off to the incredible legacy of black chefts has done 154 00:08:03,680 --> 00:08:06,880 Speaker 1: before us to set up this moment, right you have 155 00:08:07,360 --> 00:08:11,440 Speaker 1: you know, even from d Thomas Jefferson's time, but you 156 00:08:11,480 --> 00:08:14,880 Speaker 1: know the black chefs that he had going up Commissilea 157 00:08:15,040 --> 00:08:17,560 Speaker 1: Chase that you know, ran her restaurant, you could Chase 158 00:08:17,640 --> 00:08:20,280 Speaker 1: still going on in Orleanst for seventy years, you know 159 00:08:20,280 --> 00:08:23,080 Speaker 1: what I mean. Even some people that are not as known, 160 00:08:23,200 --> 00:08:27,600 Speaker 1: like something like Georgia Gilmore that you know was raised 161 00:08:27,680 --> 00:08:31,280 Speaker 1: money from ok for the movements. For example, that you 162 00:08:31,360 --> 00:08:35,040 Speaker 1: have chefs like Superior Right that work for chef Linda B. Johnson, 163 00:08:35,200 --> 00:08:38,960 Speaker 1: and she was the one convincing him that for the 164 00:08:39,000 --> 00:08:44,559 Speaker 1: black right to vote for example four. So chef's black 165 00:08:44,640 --> 00:08:47,800 Speaker 1: chefts have contributed in so many different ways. And then 166 00:08:47,920 --> 00:08:49,920 Speaker 1: of course you look at something food, what we call 167 00:08:50,000 --> 00:08:53,240 Speaker 1: today's stole food. You can't talk about American food without 168 00:08:53,240 --> 00:08:56,720 Speaker 1: the black contribution. Thank about creole cooking, right, think about barbecue. 169 00:08:57,000 --> 00:09:00,840 Speaker 1: But wherever you find in American history books you can't angles. 170 00:09:00,880 --> 00:09:04,120 Speaker 1: For me, it's really it's all of value publicistion. We 171 00:09:04,200 --> 00:09:07,800 Speaker 1: have added. Course, we have a value proposition that it's 172 00:09:07,800 --> 00:09:12,439 Speaker 1: not cannot be monolithtic. We've added so much and it 173 00:09:12,480 --> 00:09:16,480 Speaker 1: was important to document it and presented in any way. Wow, 174 00:09:16,840 --> 00:09:19,280 Speaker 1: we're talking to I'm t I'm talking to chef Marcus 175 00:09:19,400 --> 00:09:23,400 Speaker 1: Samuelson his book They Rise, Black Cooks and the Soul 176 00:09:23,440 --> 00:09:26,400 Speaker 1: of American Food. Now it's the book is broken up 177 00:09:26,440 --> 00:09:30,360 Speaker 1: to five chapters, correct, you said the next, the remix, 178 00:09:30,559 --> 00:09:33,720 Speaker 1: the migration, the legacy, and the origin. And like I 179 00:09:33,720 --> 00:09:36,280 Speaker 1: said that get little subtitles tied each of like the 180 00:09:36,320 --> 00:09:39,360 Speaker 1: next where black food is headed. And then on the remix, 181 00:09:39,400 --> 00:09:42,720 Speaker 1: black cooking integrates many cultures, which is so true, the 182 00:09:42,800 --> 00:09:46,040 Speaker 1: migration influence of the American South where I'm from, then 183 00:09:46,040 --> 00:09:49,640 Speaker 1: the legacy all the new journeys from Africa to America. 184 00:09:49,720 --> 00:09:53,040 Speaker 1: Let's talk right there. Because the that sporow I hopefully 185 00:09:53,040 --> 00:09:56,280 Speaker 1: I said that correctly, has been a type of meal 186 00:09:56,760 --> 00:10:00,199 Speaker 1: that is suddenly appearing across this country. All right. I 187 00:10:00,240 --> 00:10:02,120 Speaker 1: will tell you I was first exposed to it when 188 00:10:02,160 --> 00:10:04,920 Speaker 1: I used to take my family down to uh to 189 00:10:05,000 --> 00:10:08,360 Speaker 1: Disney World in Orlando, and they, uh, they had a 190 00:10:08,400 --> 00:10:10,720 Speaker 1: menu that's completely in an African menu. In fact, they 191 00:10:10,720 --> 00:10:12,880 Speaker 1: have a buffaith and that's what I was exposed to, 192 00:10:12,920 --> 00:10:18,240 Speaker 1: that amazing spicy, diverse menu of African food. And also 193 00:10:18,280 --> 00:10:20,320 Speaker 1: have another restaurant there which is one of the the restaurant 194 00:10:20,360 --> 00:10:22,719 Speaker 1: which is a menu driven restaurant as well. So that's 195 00:10:22,720 --> 00:10:24,640 Speaker 1: what I got exposed to that food. Why has that 196 00:10:24,720 --> 00:10:30,400 Speaker 1: been such an explosion of of the African menu in America? Well, 197 00:10:30,440 --> 00:10:33,160 Speaker 1: I think because I think a couple of things. Internet 198 00:10:33,480 --> 00:10:36,400 Speaker 1: and opportunity to link and bridge like you can. Now 199 00:10:36,920 --> 00:10:39,000 Speaker 1: you know a lot of my chef friends they're going 200 00:10:39,040 --> 00:10:41,200 Speaker 1: to lago us to learn about two now the way 201 00:10:41,200 --> 00:10:44,520 Speaker 1: they used to go to France or or or Italy. Right, 202 00:10:45,000 --> 00:10:47,800 Speaker 1: that wasn't possible fixting twenty years ago. And I think 203 00:10:47,840 --> 00:10:51,200 Speaker 1: about there's always been a black and forth between the 204 00:10:51,200 --> 00:10:54,559 Speaker 1: continent of Africa and Black excellent. You think about music, right, 205 00:10:54,800 --> 00:10:58,319 Speaker 1: think about how Fella and all the African American desticians 206 00:10:58,400 --> 00:11:01,760 Speaker 1: used to go to Africa, stev everybody went to Africa 207 00:11:01,840 --> 00:11:04,760 Speaker 1: to learn, and now you have you know, afrobeats, and 208 00:11:04,840 --> 00:11:06,880 Speaker 1: you have hip hop that takes influences on that. So 209 00:11:07,320 --> 00:11:10,920 Speaker 1: in music, the link blues everyone knows where the blues 210 00:11:11,000 --> 00:11:13,720 Speaker 1: truly come from, for example. But guess what it wasn't 211 00:11:13,720 --> 00:11:16,560 Speaker 1: just music that traveled like that. It was also food, 212 00:11:17,040 --> 00:11:20,600 Speaker 1: So Okra, right, how did he get here? Of course 213 00:11:20,600 --> 00:11:24,319 Speaker 1: it's a history with enslaved enslavery, right, very difficult history 214 00:11:24,440 --> 00:11:26,880 Speaker 1: talk about, but it also brought us the food that 215 00:11:26,920 --> 00:11:29,880 Speaker 1: we had. So just as much as the music came 216 00:11:29,920 --> 00:11:32,679 Speaker 1: from Africa and came to America as part of our 217 00:11:32,679 --> 00:11:37,080 Speaker 1: black narrative, there's also linkish with the food. You know, peanuts, Okra, 218 00:11:37,280 --> 00:11:41,440 Speaker 1: You states of American cooking comes from Africa, and for 219 00:11:41,520 --> 00:11:44,599 Speaker 1: us it's not today it's an opportunity to share and 220 00:11:45,120 --> 00:11:47,520 Speaker 1: talk about it and take take something that was very 221 00:11:47,559 --> 00:11:51,720 Speaker 1: dark and difficult to something positive. Well, here it really 222 00:11:51,840 --> 00:11:53,720 Speaker 1: is and it's a it's a it's an interesting taste, 223 00:11:53,760 --> 00:11:56,560 Speaker 1: a lot of colors. You know, I wanted my favor 224 00:11:56,600 --> 00:12:01,000 Speaker 1: I think purple yams eaten. Come on that, brother, I 225 00:12:01,040 --> 00:12:02,719 Speaker 1: gotta tell I'm a fooding. Now I'm a food and 226 00:12:02,800 --> 00:12:05,640 Speaker 1: now I love eating great food. Now let's as you say, 227 00:12:05,760 --> 00:12:10,920 Speaker 1: legos and I ran across that plant team men. You 228 00:12:11,240 --> 00:12:12,960 Speaker 1: it's in your book. I believe it's in the next 229 00:12:13,000 --> 00:12:16,240 Speaker 1: next chapter. Now see, I'm a guy. The reason I 230 00:12:16,280 --> 00:12:18,559 Speaker 1: got excited about that because I'm a guy. You know, 231 00:12:18,600 --> 00:12:20,559 Speaker 1: I go into the store, I buy it in the store, 232 00:12:20,679 --> 00:12:23,000 Speaker 1: just reheat it. That's what I do. You know? Or 233 00:12:23,120 --> 00:12:25,360 Speaker 1: your brand was one of the brand's popular brands that 234 00:12:25,400 --> 00:12:28,240 Speaker 1: I always had in my house. Okay, now I see 235 00:12:28,280 --> 00:12:33,760 Speaker 1: a nice little simple recipe in your book. Now what 236 00:12:34,000 --> 00:12:35,520 Speaker 1: what you know? Like I said, when you can When 237 00:12:35,559 --> 00:12:37,600 Speaker 1: you get these recipe books, sometimes they can be so 238 00:12:38,320 --> 00:12:40,800 Speaker 1: daunting sometimes chef that that you're like, oh man, I 239 00:12:40,800 --> 00:12:43,120 Speaker 1: can't cook nothing in this. But but your book is different. 240 00:12:43,440 --> 00:12:46,760 Speaker 1: And also you the way you stylized your book because 241 00:12:47,160 --> 00:12:51,400 Speaker 1: you're you're honoring chefs and restaurants across the country. And 242 00:12:51,600 --> 00:12:54,600 Speaker 1: that was unique tape that I've never seen any any 243 00:12:54,800 --> 00:12:57,440 Speaker 1: restaurant book. Because your boy my boy, I wanted to say. 244 00:12:57,480 --> 00:12:58,880 Speaker 1: I wouldn't call him my boar because I went up 245 00:12:58,880 --> 00:13:01,240 Speaker 1: there interviewed the Mother Show and I told him my 246 00:13:01,280 --> 00:13:04,280 Speaker 1: wife and I was gonna fly to Seattle and the 247 00:13:04,400 --> 00:13:08,160 Speaker 1: anniversary we did. Yeah, and he was shocked. I say, hey, 248 00:13:08,200 --> 00:13:10,120 Speaker 1: man said look brother, look, I said, I go for 249 00:13:10,160 --> 00:13:12,520 Speaker 1: good food. I looked online. I said, man, you've got 250 00:13:12,520 --> 00:13:14,600 Speaker 1: some food that I want to be And I went 251 00:13:14,679 --> 00:13:17,240 Speaker 1: up to June Baby in Seattle. And you're hear from 252 00:13:17,240 --> 00:13:20,160 Speaker 1: me with that Nordwado Jordan's straight out of Florida. Florida 253 00:13:20,200 --> 00:13:24,360 Speaker 1: bar Okay, love, we love talk. What we wanted to highlight, right, 254 00:13:24,800 --> 00:13:28,319 Speaker 1: I wanted I want to black. There's so many black 255 00:13:28,400 --> 00:13:31,319 Speaker 1: chefs in this country that are amazing, and Edward the 256 00:13:31,400 --> 00:13:34,079 Speaker 1: Jordan is one of them, and so is someone like 257 00:13:34,160 --> 00:13:36,880 Speaker 1: Corlor Hall, and so is someone Ansia Arrington. And what 258 00:13:37,040 --> 00:13:39,560 Speaker 1: you ended up doing when you read the book, you 259 00:13:39,600 --> 00:13:41,880 Speaker 1: can look at it a two ways. Hey, when we 260 00:13:41,920 --> 00:13:43,800 Speaker 1: start the world up and open up again and we're 261 00:13:43,800 --> 00:13:46,440 Speaker 1: gonna start traveling. You can look forward to go to 262 00:13:46,480 --> 00:13:48,880 Speaker 1: Seattle and go to the Wardle's West Park. You can 263 00:13:48,880 --> 00:13:51,600 Speaker 1: look at this book at hey, I live in Atlanta. Okay, 264 00:13:51,800 --> 00:13:55,160 Speaker 1: who in Atlanta should link up with? Maybe your company 265 00:13:55,200 --> 00:13:59,320 Speaker 1: wants to do a corporate buyout? Okay, good? Who is? 266 00:13:59,440 --> 00:14:04,480 Speaker 1: Because the book after COVID, black businesses, black food entrepreneurs 267 00:14:04,480 --> 00:14:07,480 Speaker 1: going to need our business more than ever. So this 268 00:14:07,520 --> 00:14:10,040 Speaker 1: book not only did do a deeper dive on forty 269 00:14:10,320 --> 00:14:13,319 Speaker 1: chefs of story tellers across the country, I also added 270 00:14:13,320 --> 00:14:16,600 Speaker 1: another two black chefs and food writers in the back 271 00:14:17,000 --> 00:14:21,480 Speaker 1: with their Instagram handle show no one can say to me, well, 272 00:14:21,520 --> 00:14:23,400 Speaker 1: how do I find them? It's hard to find them. 273 00:14:23,560 --> 00:14:26,120 Speaker 1: It's not hard to find them. In the ride you can. 274 00:14:26,320 --> 00:14:30,200 Speaker 1: You can find every single one. And and wherever your 275 00:14:30,240 --> 00:14:33,680 Speaker 1: community is, I can guarantee if someone is in wherever 276 00:14:33,760 --> 00:14:37,080 Speaker 1: you live in the country is an amazing local black chefs. 277 00:14:37,400 --> 00:14:40,040 Speaker 1: Look her up, look him up. He will need you 278 00:14:40,120 --> 00:14:42,640 Speaker 1: more than ever. All right, you know here, here's the 279 00:14:42,680 --> 00:14:45,320 Speaker 1: beauty of it. Like Beyonce, one of the big things 280 00:14:45,320 --> 00:14:48,400 Speaker 1: she did over COVID where she called the parade, and 281 00:14:48,520 --> 00:14:51,880 Speaker 1: parade was just basically the black shopping zone, okay, and 282 00:14:51,920 --> 00:14:55,880 Speaker 1: it just blew up young entrepreneurs who be basically Beyonce 283 00:14:56,240 --> 00:14:59,119 Speaker 1: just to touch you and anted your business as incredible 284 00:14:59,160 --> 00:15:01,800 Speaker 1: and used at least, like you said, supported during these 285 00:15:01,920 --> 00:15:05,120 Speaker 1: pandemic times. Now I'm hearing what you're doing because I 286 00:15:05,880 --> 00:15:07,600 Speaker 1: follow you a little bit there, you know, because you're 287 00:15:07,640 --> 00:15:09,920 Speaker 1: great chef. And when I saw what you're doing it, 288 00:15:10,040 --> 00:15:12,200 Speaker 1: what do you do? Because this sounds something like I 289 00:15:12,200 --> 00:15:15,000 Speaker 1: would if you need my support on social media to 290 00:15:15,080 --> 00:15:17,840 Speaker 1: get the word out because of a natural foodie and so, 291 00:15:17,880 --> 00:15:20,600 Speaker 1: but I've never heard of anybody doing what you're doing 292 00:15:21,320 --> 00:15:26,840 Speaker 1: with a national platform kind of like uh phone book 293 00:15:27,200 --> 00:15:31,160 Speaker 1: of restaurants that you can go and go and die in. 294 00:15:31,200 --> 00:15:34,440 Speaker 1: Fantastic And because I travel a lot, I'm very familiar 295 00:15:34,440 --> 00:15:37,640 Speaker 1: with what you were talking about. And so I I 296 00:15:37,720 --> 00:15:40,640 Speaker 1: have a call Rushawn Eats. Okay, and so on my 297 00:15:40,800 --> 00:15:43,720 Speaker 1: social media, I got like almost a million Facebook followers. 298 00:15:44,000 --> 00:15:47,280 Speaker 1: I love. I start supporting these on my my my 299 00:15:47,480 --> 00:15:49,680 Speaker 1: post and say go here and get volted and that 300 00:15:49,800 --> 00:15:51,720 Speaker 1: what I do is I will. What I do is 301 00:15:51,760 --> 00:15:54,760 Speaker 1: I do it every every Wednesday. I do it Rushawn Eats, 302 00:15:55,120 --> 00:15:57,080 Speaker 1: and I just go to a restaurant or hear by 303 00:15:57,120 --> 00:15:59,640 Speaker 1: the restaurant that's been recommended to me. I get about 304 00:15:59,680 --> 00:16:02,160 Speaker 1: ten all those from the restaurant, and I just tell 305 00:16:02,240 --> 00:16:04,480 Speaker 1: people that should try it. And so if you if 306 00:16:04,520 --> 00:16:07,040 Speaker 1: you like me to, I support the calls and make 307 00:16:07,120 --> 00:16:09,920 Speaker 1: all my selections black owned restaurants from your book. I 308 00:16:10,040 --> 00:16:12,640 Speaker 1: love that. But that's that's what we need, right, Like 309 00:16:12,720 --> 00:16:17,400 Speaker 1: we're in a moment. Think about this. Most books and 310 00:16:17,600 --> 00:16:20,240 Speaker 1: content that is out there, we're not in it because 311 00:16:20,280 --> 00:16:22,400 Speaker 1: it was not for us. Right, So, the way we 312 00:16:22,480 --> 00:16:26,640 Speaker 1: can actually navigate through this very challenging period, because you know, 313 00:16:26,800 --> 00:16:29,720 Speaker 1: COVID's going to stay in our communities longer than in others. 314 00:16:30,280 --> 00:16:33,320 Speaker 1: You know, it's impacted us more than any other community 315 00:16:33,400 --> 00:16:36,800 Speaker 1: because a lot of healthcare and so on. The only 316 00:16:36,880 --> 00:16:40,440 Speaker 1: way we're gonna be able to have black entrepreneurship in 317 00:16:40,520 --> 00:16:43,560 Speaker 1: the food spake less, he's by actually supporting each other. 318 00:16:43,680 --> 00:16:47,000 Speaker 1: So what you're doing here with your platform, you're highlighting 319 00:16:47,040 --> 00:16:49,960 Speaker 1: your broadcast and black excellent when comfort food and that 320 00:16:50,160 --> 00:16:52,960 Speaker 1: was what really wasn't inspired me, Like it's like no market, 321 00:16:53,040 --> 00:16:56,760 Speaker 1: you can't d roosters up. It's doing okay, it's doing well, 322 00:16:57,240 --> 00:16:59,520 Speaker 1: you know, we're opening in Miami in a couple of weeks. Right, 323 00:16:59,600 --> 00:17:02,160 Speaker 1: so we're good. But it's not about me. This is 324 00:17:02,240 --> 00:17:04,879 Speaker 1: really about the legacies that we leave behind. And there 325 00:17:04,920 --> 00:17:07,119 Speaker 1: has to be a worse and the value system to 326 00:17:07,200 --> 00:17:09,160 Speaker 1: working through that I didn't. I'll give you an example. 327 00:17:09,400 --> 00:17:14,240 Speaker 1: Right when you think about brother Nearest Green Green. Nearest 328 00:17:14,320 --> 00:17:17,320 Speaker 1: Green is the one that came up with the recipe 329 00:17:17,359 --> 00:17:22,200 Speaker 1: for Jack Daniels. He never got one dollar for coming 330 00:17:22,240 --> 00:17:24,480 Speaker 1: up with the recipe for Jack Dance. Now probably the 331 00:17:24,520 --> 00:17:27,040 Speaker 1: most famous liquor brand in the world. How five famous 332 00:17:27,040 --> 00:17:29,080 Speaker 1: with the brand in the world. Now, imagine if you 333 00:17:29,119 --> 00:17:32,200 Speaker 1: would have gotten ten cents on the dollar to you know, 334 00:17:32,640 --> 00:17:36,200 Speaker 1: his family, his his extended family, maybe there would have 335 00:17:36,240 --> 00:17:39,120 Speaker 1: been the Nearest Green Museum, etcetera. Right, when we get 336 00:17:39,440 --> 00:17:44,200 Speaker 1: written out out of the authorship of what we create, 337 00:17:45,119 --> 00:17:48,000 Speaker 1: there's no link backs to us, and it does many 338 00:17:48,080 --> 00:17:52,840 Speaker 1: things as economically be it also tells other black people 339 00:17:52,920 --> 00:17:55,840 Speaker 1: that it's not there's no value to be in food. Right. 340 00:17:56,520 --> 00:17:59,080 Speaker 1: You know, we brought barbecue to this countree, we came 341 00:17:59,160 --> 00:18:02,119 Speaker 1: up with the Bourbons respe for this in this country, 342 00:18:02,480 --> 00:18:06,000 Speaker 1: and yet completely listen out the ownership and the authorship 343 00:18:06,040 --> 00:18:09,000 Speaker 1: of that, and so we have to stop that. You 344 00:18:09,119 --> 00:18:12,280 Speaker 1: have to support each other and find each other because 345 00:18:13,160 --> 00:18:16,800 Speaker 1: only economy we can sustain black businesses and restaurants by 346 00:18:16,840 --> 00:18:20,600 Speaker 1: supporting each other. I know that absolutely and I agree, 347 00:18:20,600 --> 00:18:23,639 Speaker 1: and that's that's why I when I I on my 348 00:18:23,720 --> 00:18:26,479 Speaker 1: show Money Making Conversations show about entrepreneurship, and I get 349 00:18:26,520 --> 00:18:31,200 Speaker 1: the interview CEOs and uh celebrities, entertainers and influencers, and 350 00:18:31,520 --> 00:18:34,720 Speaker 1: I have chefs on my show more than anything because 351 00:18:34,720 --> 00:18:37,240 Speaker 1: I know that the core of what we do in 352 00:18:37,359 --> 00:18:40,720 Speaker 1: the black community is food, good food and being able 353 00:18:40,760 --> 00:18:43,320 Speaker 1: to support and make you guys really out of stars. 354 00:18:43,440 --> 00:18:45,240 Speaker 1: You know, you just stars are the other plate. You 355 00:18:45,359 --> 00:18:47,879 Speaker 1: the stars of the kitchen, and it doesn't get recognized 356 00:18:48,000 --> 00:18:51,280 Speaker 1: enough because people kind of just see you cooking and you, 357 00:18:51,680 --> 00:18:54,440 Speaker 1: like you said earlier, there's so much more influence that 358 00:18:54,640 --> 00:18:57,000 Speaker 1: comes out of the kitchen based on who you talk to, 359 00:18:57,119 --> 00:19:00,000 Speaker 1: who you serve, and who you communicate with that sometimes 360 00:19:00,160 --> 00:19:04,639 Speaker 1: it changes the outlook of the world. Yeah, no, it is. 361 00:19:04,880 --> 00:19:08,800 Speaker 1: And it's also important because think about food. Our food 362 00:19:08,920 --> 00:19:12,640 Speaker 1: rituals are old, right, like it's important to keep those 363 00:19:12,680 --> 00:19:16,000 Speaker 1: in our community. Right. The other part is also health. 364 00:19:16,440 --> 00:19:18,440 Speaker 1: We can do better than that. We need to know 365 00:19:19,040 --> 00:19:22,760 Speaker 1: teach our community eat healthier but also environmental. You know 366 00:19:22,800 --> 00:19:25,480 Speaker 1: what I mean, We're gonna leave leave off the world 367 00:19:25,520 --> 00:19:28,120 Speaker 1: in a better place that we got it. Cooking has 368 00:19:28,119 --> 00:19:30,760 Speaker 1: a lot to do with that. How do you consume food? 369 00:19:31,080 --> 00:19:33,000 Speaker 1: Where do we buy it? How can we do any 370 00:19:33,119 --> 00:19:36,440 Speaker 1: greener context? How can we make sure, for example, diabetes 371 00:19:36,480 --> 00:19:38,960 Speaker 1: in our community is going to go down? Well? How 372 00:19:39,080 --> 00:19:42,520 Speaker 1: we cook? How we just answer to that? Absolutely? Um 373 00:19:42,640 --> 00:19:46,920 Speaker 1: talking to chef Marcus Samuels on his fantastic book, The Rise, 374 00:19:47,080 --> 00:19:49,359 Speaker 1: Black Cooks and the Soul of American Food. Is who 375 00:19:49,400 --> 00:19:51,959 Speaker 1: I'm talking to right now. A couple of things from 376 00:19:51,960 --> 00:19:54,400 Speaker 1: the book, like I said that left me mouth water 377 00:19:54,520 --> 00:19:57,119 Speaker 1: in the coconut fried chicken, because I'm gonna tell you 378 00:19:57,160 --> 00:19:59,959 Speaker 1: some brother, coconut is my number one thing I love 379 00:20:00,119 --> 00:20:03,520 Speaker 1: to cook with. I've never ever made coconut fried chicken. 380 00:20:03,920 --> 00:20:05,840 Speaker 1: And then then you didn't you hit me with this 381 00:20:06,119 --> 00:20:12,560 Speaker 1: right here? Chef the oxtail pepper pot with dumplings? Is 382 00:20:12,680 --> 00:20:15,640 Speaker 1: that your cake on chicken? And dumplets with a spin 383 00:20:15,880 --> 00:20:20,400 Speaker 1: with the oxtails? Come on the exactly you We all 384 00:20:20,480 --> 00:20:27,200 Speaker 1: love an oxtail for you to be around about the hug, 385 00:20:27,880 --> 00:20:33,840 Speaker 1: that's all that oxtail pepper pote with dumpless you. That's 386 00:20:34,080 --> 00:20:36,920 Speaker 1: that's good man, that's good. And then and then and 387 00:20:37,000 --> 00:20:41,679 Speaker 1: then so I'm from Houston, Texas and wild berries. When 388 00:20:41,720 --> 00:20:43,920 Speaker 1: I was a kid, my parents used to take me 389 00:20:43,960 --> 00:20:46,520 Speaker 1: out and we just go out and picked wild berries. Man, 390 00:20:46,600 --> 00:20:48,879 Speaker 1: you did put some sugar on them, and boy, that 391 00:20:49,000 --> 00:20:52,080 Speaker 1: was the best dessert we ever had, just put some sugar. 392 00:20:52,760 --> 00:20:54,399 Speaker 1: It was a wild berries and brother, I'll tell you 393 00:20:54,800 --> 00:20:58,800 Speaker 1: that's a dessert right there. Now in this book you 394 00:20:58,920 --> 00:21:04,800 Speaker 1: have the sweet berry. Tell us about that. Well, you 395 00:21:04,920 --> 00:21:08,280 Speaker 1: know berries. You know, I remember going with my grandmother 396 00:21:08,400 --> 00:21:11,080 Speaker 1: picking berries, but you know, you never know what you 397 00:21:11,119 --> 00:21:13,560 Speaker 1: would get, you know when that's my whole point foraging 398 00:21:13,640 --> 00:21:16,000 Speaker 1: with you know, it's not something to put on Facebook. 399 00:21:16,040 --> 00:21:18,159 Speaker 1: It was actually something. You know, if you didn't pick 400 00:21:18,240 --> 00:21:20,080 Speaker 1: the barris, I might get something on my neck for 401 00:21:20,160 --> 00:21:24,879 Speaker 1: my grandma. Right, you know, you know the berries up, 402 00:21:25,280 --> 00:21:28,040 Speaker 1: just bring them back home and then you make a jam. 403 00:21:28,600 --> 00:21:30,480 Speaker 1: And then you know, if you're lucky you are a 404 00:21:30,560 --> 00:21:32,760 Speaker 1: lot left over, then you can you know, do a 405 00:21:32,840 --> 00:21:35,119 Speaker 1: pie crust and pick it. And that was the best 406 00:21:35,240 --> 00:21:37,840 Speaker 1: pie ever. Right, Because as a child you were part 407 00:21:37,880 --> 00:21:40,800 Speaker 1: of that. Whether there was peeberries, whether that was a 408 00:21:40,880 --> 00:21:44,240 Speaker 1: black currents, whatever it was right, and us going out touraging, 409 00:21:44,400 --> 00:21:46,439 Speaker 1: we didn't know what we're going out for. We were 410 00:21:46,520 --> 00:21:53,400 Speaker 1: looking with fine blueberries were fine, remember and the snakes. Yeah, 411 00:21:54,680 --> 00:21:57,119 Speaker 1: telling the truth? Market Am I telling the truth? Of 412 00:21:57,320 --> 00:22:00,119 Speaker 1: course because I was always scared about it. I have 413 00:22:00,240 --> 00:22:06,080 Speaker 1: my grandmother, my grandmother she cut the head off. Yeah, yeah, yeah, yeah, 414 00:22:06,240 --> 00:22:08,200 Speaker 1: Oh my god. That's great talking to you, right. I 415 00:22:08,480 --> 00:22:11,800 Speaker 1: hope we maintain this relationship, man, because you're you're your 416 00:22:11,880 --> 00:22:15,600 Speaker 1: strong spirit and um and uh, these recipes like I'm 417 00:22:15,600 --> 00:22:18,360 Speaker 1: gonna tell you, um what we call it the mill 418 00:22:18,560 --> 00:22:21,440 Speaker 1: or something that. But this is something I've become, I've 419 00:22:21,520 --> 00:22:24,280 Speaker 1: fallen in love with and it's in your book and 420 00:22:24,400 --> 00:22:26,919 Speaker 1: I never and for years I'll just pass it up. 421 00:22:27,440 --> 00:22:33,399 Speaker 1: Cous coups. I love that. I love it. And you 422 00:22:33,520 --> 00:22:36,280 Speaker 1: have a recipe called cous coups and roasted fig and 423 00:22:36,320 --> 00:22:37,880 Speaker 1: I look, I grew up. I had a fig tree 424 00:22:37,920 --> 00:22:41,159 Speaker 1: in my backyard. Fig tree in the backyard, and we 425 00:22:41,320 --> 00:22:43,560 Speaker 1: just go and if anybody has a fig tree, you 426 00:22:43,720 --> 00:22:46,080 Speaker 1: have figs forever. If you have a fig tree and 427 00:22:46,200 --> 00:22:47,920 Speaker 1: you're like a plump tree, they're just they're just there 428 00:22:47,960 --> 00:22:51,439 Speaker 1: forever and so. But I've never seen this mix before. 429 00:22:51,560 --> 00:22:56,159 Speaker 1: Talk about this cous coups and roasted fig well, you know, 430 00:22:57,080 --> 00:22:59,840 Speaker 1: we gotta think about it. Eat healthier and postally so 431 00:23:00,240 --> 00:23:02,800 Speaker 1: light and bright, you know what I mean. And then 432 00:23:02,880 --> 00:23:05,000 Speaker 1: just you can add any fruit, like if you're in 433 00:23:05,040 --> 00:23:07,679 Speaker 1: the South, you can all say peaches to that you need, 434 00:23:08,040 --> 00:23:10,800 Speaker 1: you know, said nuts. That's it's very easy, right, Sometimes 435 00:23:11,160 --> 00:23:13,000 Speaker 1: we have so much great food here and couse because 436 00:23:13,040 --> 00:23:15,240 Speaker 1: it's so easy to cook, right you can soak it 437 00:23:15,400 --> 00:23:17,119 Speaker 1: or just cook it for five minutes and steam it 438 00:23:17,520 --> 00:23:20,159 Speaker 1: and then just folding your peach or or your figs 439 00:23:20,200 --> 00:23:23,560 Speaker 1: for example some not some some beautiful pressure and you 440 00:23:23,800 --> 00:23:26,359 Speaker 1: have a snack, you have a lunch. If you roll 441 00:23:26,480 --> 00:23:28,840 Speaker 1: some chicken number that now you have dinner. You know, 442 00:23:28,920 --> 00:23:31,000 Speaker 1: so we've got to call. You know, we always have 443 00:23:31,160 --> 00:23:33,960 Speaker 1: to sort of mix up our sides. And that's really 444 00:23:34,040 --> 00:23:37,320 Speaker 1: the key being to by being introduced to different foods. 445 00:23:38,040 --> 00:23:41,639 Speaker 1: But you know that's the key for us to change 446 00:23:41,720 --> 00:23:45,000 Speaker 1: our diets so we're not always eating the same and 447 00:23:45,080 --> 00:23:47,480 Speaker 1: that's really important. And when I go through this book, 448 00:23:47,520 --> 00:23:50,760 Speaker 1: like I said, you've already mentioned the plantings the coconut 449 00:23:50,800 --> 00:23:54,680 Speaker 1: fried chicken, each purple pot with dumplings, many more recipes. 450 00:23:54,680 --> 00:23:56,840 Speaker 1: I'm just I just picked out a few of my favorites. Okay, 451 00:23:57,160 --> 00:23:59,359 Speaker 1: and the cous cous and roasted fig. You know me 452 00:23:59,440 --> 00:24:02,200 Speaker 1: talking about here. Here's something I was I wanted to 453 00:24:02,240 --> 00:24:05,520 Speaker 1: talk about at the Dukey Chase that's in New Orleans. 454 00:24:05,560 --> 00:24:08,040 Speaker 1: I've been there several times. Like I said, I live 455 00:24:08,080 --> 00:24:11,240 Speaker 1: from Houston, Texas. So my best friend, who's my best man, 456 00:24:11,640 --> 00:24:13,760 Speaker 1: my wed and he's from New Orleans. So I was 457 00:24:13,840 --> 00:24:15,680 Speaker 1: always in New Orleans. So I'm very for me with 458 00:24:15,760 --> 00:24:18,720 Speaker 1: Dukeye Chase. Now little Chase has a gumbo recipe in 459 00:24:18,840 --> 00:24:23,080 Speaker 1: now yeah, Now, I want to get this straight here 460 00:24:23,119 --> 00:24:26,159 Speaker 1: because see, I'll be honest with you, I didn't see anything. 461 00:24:26,640 --> 00:24:28,560 Speaker 1: People were here to say the world rude. You gotta 462 00:24:28,600 --> 00:24:32,920 Speaker 1: have a route for gumbo. I don't know what that is. 463 00:24:33,000 --> 00:24:35,359 Speaker 1: I'm just gonna let you know. I just I cook it, 464 00:24:35,520 --> 00:24:37,760 Speaker 1: just like lear Chase, does you know. I just put 465 00:24:38,280 --> 00:24:40,560 Speaker 1: I put it all in the pot. It all goes well. 466 00:24:41,160 --> 00:24:43,280 Speaker 1: And because my wife the other day, you know, she 467 00:24:43,359 --> 00:24:45,680 Speaker 1: was looking at the recipe. She was over there, you know, 468 00:24:45,880 --> 00:24:47,879 Speaker 1: trying to get my rue right. I said, what are 469 00:24:47,880 --> 00:24:51,280 Speaker 1: you talking about? Yes, yes, yes, Well this is the 470 00:24:51,400 --> 00:24:53,720 Speaker 1: thing that both say, you guys are right right. The 471 00:24:53,920 --> 00:24:57,240 Speaker 1: rute is really the flower and the butter makes of 472 00:24:57,359 --> 00:24:59,840 Speaker 1: the flower that you cook out and you get that 473 00:25:00,080 --> 00:25:03,000 Speaker 1: lame brown. Right. But what's happened how the recipe has 474 00:25:03,040 --> 00:25:05,760 Speaker 1: haves Well, be back in the day, you couldn't afford 475 00:25:05,960 --> 00:25:08,119 Speaker 1: a lot of vegetables and a lot of seafood to 476 00:25:08,200 --> 00:25:10,600 Speaker 1: the way something was thicket was with a thick rule 477 00:25:10,680 --> 00:25:14,480 Speaker 1: which everybody could afford oil and flour. But asked today 478 00:25:14,560 --> 00:25:16,920 Speaker 1: as cooking is now asked, we can afford more things. 479 00:25:17,400 --> 00:25:20,600 Speaker 1: We've actually cut down on the rule and adding more oak, 480 00:25:21,119 --> 00:25:24,560 Speaker 1: more more vegetables, and more seafoot into it. Because the 481 00:25:24,680 --> 00:25:27,880 Speaker 1: root itself doesn't really have a great taste. So that's 482 00:25:27,920 --> 00:25:30,520 Speaker 1: why the modern recipes the rule is kind of cut 483 00:25:30,560 --> 00:25:33,399 Speaker 1: out because that's what it is. It's flower. But but 484 00:25:33,520 --> 00:25:36,240 Speaker 1: you know, you're white, is white traditionally go way back, 485 00:25:36,720 --> 00:25:40,879 Speaker 1: a rule was definitely there for that. I mean, you're right, 486 00:25:40,920 --> 00:25:46,040 Speaker 1: it's always right right. We look at I can't I 487 00:25:46,119 --> 00:25:48,159 Speaker 1: can't waste my time with that route. I'll taste some 488 00:25:49,560 --> 00:25:51,359 Speaker 1: I was just like my girl Chase, I just I 489 00:25:51,480 --> 00:25:54,200 Speaker 1: just put it together just like that. She uses fish stock, 490 00:25:54,520 --> 00:25:57,440 Speaker 1: I use chicken stock. I'm gonna trying to fish and 491 00:25:57,600 --> 00:25:59,879 Speaker 1: chicken stock this time. That sounds like a good thing 492 00:26:00,040 --> 00:26:02,240 Speaker 1: because the fish probably bring me a little natural salt 493 00:26:02,320 --> 00:26:05,520 Speaker 1: into that, which is really good for my natural cooking. 494 00:26:05,800 --> 00:26:07,840 Speaker 1: But but but I know we're running out of time here, 495 00:26:07,840 --> 00:26:10,240 Speaker 1: But I want to bring up something that growing up, man, 496 00:26:10,359 --> 00:26:13,560 Speaker 1: I grew up in in the hood. Right, six brothers, 497 00:26:13,680 --> 00:26:15,920 Speaker 1: two sisters. Both my parents say that we lived in 498 00:26:15,960 --> 00:26:19,840 Speaker 1: a two bedroom shotgun house. Okay, And and so you 499 00:26:19,920 --> 00:26:22,320 Speaker 1: know my daughter, my father was truck driver, and my 500 00:26:22,520 --> 00:26:26,359 Speaker 1: mom used to make hot water corn break, okay, And 501 00:26:26,560 --> 00:26:30,240 Speaker 1: to this day I cannot get that. And then I 502 00:26:30,359 --> 00:26:35,200 Speaker 1: ran across the recipe hocakes in your book. Yes, yes, 503 00:26:36,480 --> 00:26:39,440 Speaker 1: you know. And if that's the whole point about bringing 504 00:26:39,640 --> 00:26:43,760 Speaker 1: out things quick things, I mean, think about it. Think 505 00:26:43,760 --> 00:26:46,880 Speaker 1: about this. How incredible our ancestor work. Right, they had 506 00:26:47,200 --> 00:26:51,480 Speaker 1: very little, but we still two three hundred years later, 507 00:26:51,640 --> 00:26:56,320 Speaker 1: still trading on these incredible recipes that our ancestors has 508 00:26:56,480 --> 00:26:59,359 Speaker 1: the engenious it in black cooking. You can't take it 509 00:26:59,400 --> 00:27:02,120 Speaker 1: for credit. You gott to appreciate it. And the only 510 00:27:02,280 --> 00:27:05,200 Speaker 1: to do that is to document it, share it and 511 00:27:05,400 --> 00:27:09,680 Speaker 1: tell stories. Right, So this this is you're really deep 512 00:27:09,760 --> 00:27:11,720 Speaker 1: in the book when you shop buying the recipes like that, 513 00:27:11,840 --> 00:27:14,359 Speaker 1: it's like we did that, We did that, you know 514 00:27:14,359 --> 00:27:16,240 Speaker 1: what I mean. And that's what's really what this book 515 00:27:16,320 --> 00:27:20,440 Speaker 1: is about. It is about celebrating block chefs past, present 516 00:27:20,560 --> 00:27:22,960 Speaker 1: and future. And that's what I wanted to tell you 517 00:27:23,000 --> 00:27:25,680 Speaker 1: a little bit about me and here because I wanted 518 00:27:25,720 --> 00:27:29,119 Speaker 1: to let you know how passionate and how detailed this 519 00:27:29,200 --> 00:27:30,920 Speaker 1: book is because it hit home so many ways with 520 00:27:31,040 --> 00:27:33,320 Speaker 1: me because if my wife is from Police, okay, so 521 00:27:33,800 --> 00:27:35,760 Speaker 1: that get that culture from there, you know what I'm saying. 522 00:27:36,160 --> 00:27:38,679 Speaker 1: And so I've been fortunate to travel the world, especially 523 00:27:38,720 --> 00:27:40,280 Speaker 1: in the Caribbean, so I'm very for me with the 524 00:27:40,320 --> 00:27:43,280 Speaker 1: food down there. You know, uh, jerk pork is still 525 00:27:43,359 --> 00:27:47,760 Speaker 1: was the coolest for meat for me. And so and 526 00:27:47,880 --> 00:27:49,680 Speaker 1: when I come across a book, you know, Papa as 527 00:27:49,680 --> 00:27:52,160 Speaker 1: stripping grids and fried chicken wattles, a pair of pair 528 00:27:52,200 --> 00:27:55,280 Speaker 1: of sauce, I'm going like, man, this is a fantastic book. 529 00:27:55,440 --> 00:27:57,359 Speaker 1: But on top of that, you know, the book I'm 530 00:27:57,400 --> 00:27:59,560 Speaker 1: talking about is The Rise Black Cooks and the Solo 531 00:27:59,600 --> 00:28:03,480 Speaker 1: American food is broken up into five chapters. Next remixes 532 00:28:03,520 --> 00:28:06,840 Speaker 1: one chapter Migration is one chapter legacy and Origin. But 533 00:28:06,960 --> 00:28:10,240 Speaker 1: the fact that you're willing to promote the brand of 534 00:28:10,320 --> 00:28:14,679 Speaker 1: black restaurants throughout this country. I'm a champion your cars, Marcus. 535 00:28:14,960 --> 00:28:16,719 Speaker 1: I'm gonna be right there with you, man, and I'm 536 00:28:16,720 --> 00:28:18,960 Speaker 1: gonna start posting it every week in my social media, 537 00:28:19,320 --> 00:28:21,320 Speaker 1: you know, and just and in this writing this book. 538 00:28:21,320 --> 00:28:22,720 Speaker 1: I just want to tell a little bit of my 539 00:28:22,840 --> 00:28:25,320 Speaker 1: life to show you how impactful this books affects me. 540 00:28:26,000 --> 00:28:28,480 Speaker 1: I'm from the inner City. I've been fortunate to travel 541 00:28:28,520 --> 00:28:31,639 Speaker 1: all over this world and I eat amazing food. A 542 00:28:31,720 --> 00:28:34,480 Speaker 1: lot of the restaurant, uh Chef that you mentioned, a 543 00:28:34,480 --> 00:28:36,800 Speaker 1: lot of the restaurants I've been in. And the fact 544 00:28:36,880 --> 00:28:39,320 Speaker 1: that you're taking the time to show support and strong 545 00:28:39,400 --> 00:28:41,840 Speaker 1: support for these black restaurants across the country, I'm gonna 546 00:28:41,840 --> 00:28:44,400 Speaker 1: show my I'm gonna piggyback on you. Every Wednesday, I'm 547 00:28:44,400 --> 00:28:47,840 Speaker 1: gonna start I'm gonna start tagging and and contacting them, 548 00:28:47,880 --> 00:28:51,240 Speaker 1: getting ten photos and and say this Rushawn eats this restaurant, 549 00:28:51,280 --> 00:28:54,600 Speaker 1: I'm recommending this black owned supported and uh and we 550 00:28:54,720 --> 00:28:59,000 Speaker 1: go from there, man, Because your books You're amazing. I 551 00:28:59,080 --> 00:29:00,959 Speaker 1: know the first time we've ever talk man, and UH. 552 00:29:01,200 --> 00:29:03,720 Speaker 1: I appreciate you and I value what you're trying to 553 00:29:03,800 --> 00:29:07,600 Speaker 1: bring to the game of UH. But also, let's let's 554 00:29:07,600 --> 00:29:10,000 Speaker 1: trade numbers, man, because you need to do a documentar bro. 555 00:29:10,080 --> 00:29:13,200 Speaker 1: That's what I do. Yes, that's what I do. I 556 00:29:13,240 --> 00:29:15,000 Speaker 1: don't know you know who I am, but that's what 557 00:29:15,080 --> 00:29:17,520 Speaker 1: I do. But yeah, okay, this is you three oh 558 00:29:17,560 --> 00:29:21,040 Speaker 1: five yea, no, I would I got that nine one 559 00:29:21,080 --> 00:29:23,000 Speaker 1: seven number. I'm gonna call you back on there. I'm 560 00:29:23,000 --> 00:29:26,320 Speaker 1: gonna text you on that and the appreciate Hey, man, 561 00:29:26,520 --> 00:29:28,400 Speaker 1: I want to thank you for coming on Money Making Conversation. 562 00:29:28,400 --> 00:29:30,560 Speaker 1: I'm gonna put this book in my newsletter, promoted on 563 00:29:30,600 --> 00:29:33,440 Speaker 1: my social media. But more importantly, don't you change chef. Okay, 564 00:29:33,680 --> 00:29:38,280 Speaker 1: you keep winning. Thank you so much. If you want 565 00:29:38,320 --> 00:29:40,520 Speaker 1: to hear more money Making Conversation interviews, please go with 566 00:29:40,560 --> 00:29:43,640 Speaker 1: money Making Conversation dot com. I'm with Sean McDonald. I'm 567 00:29:43,720 --> 00:29:44,120 Speaker 1: your host.