1
00:00:00,120 --> 00:00:04,320
Speaker 1: So it's everyone needs a great pair of wireless earbuds.

2
00:00:04,320 --> 00:00:06,480
Speaker 1: But before you go dropping hundreds of dollars on a pair,

3
00:00:06,760 --> 00:00:10,040
Speaker 1: you need to check out the wireless earbuds from Recon.

4
00:00:10,400 --> 00:00:12,840
Speaker 1: Recon earbuds start off about half the price of any

5
00:00:12,840 --> 00:00:15,840
Speaker 1: other premium wireless earbuds on the market, and they sound

6
00:00:16,000 --> 00:00:18,760
Speaker 1: just as amazing. The company was actually co founded by

7
00:00:18,800 --> 00:00:21,760
Speaker 1: Ray j and celebrities like Stoop Dog, Melissy Aathe Cardib,

8
00:00:21,960 --> 00:00:25,800
Speaker 1: Brandy j R. Smith and Moore are already obsessed. Recon's

9
00:00:25,840 --> 00:00:29,400
Speaker 1: wireless earbuds are so comfortable and so easy to take anywhere.

10
00:00:29,680 --> 00:00:32,280
Speaker 1: Unlike some of your other wireless options, Recon earbuds are

11
00:00:32,320 --> 00:00:35,360
Speaker 1: both stylish and discreet, with no dangling wires or stems.

12
00:00:35,479 --> 00:00:37,600
Speaker 1: And of course they don't just look great, they sound

13
00:00:37,720 --> 00:00:40,880
Speaker 1: great too, and they're perfect for listening to all your

14
00:00:40,880 --> 00:00:44,880
Speaker 1: favorite I heart radio podcasts on the go. Recon offers

15
00:00:44,920 --> 00:00:47,400
Speaker 1: their wireless earbuds for everyone in a range of fun

16
00:00:47,479 --> 00:00:51,320
Speaker 1: colors and at an unbeatable price. So go to buy

17
00:00:51,520 --> 00:00:54,960
Speaker 1: Recon dot com slash I heart to get off your order.

18
00:00:55,120 --> 00:00:59,240
Speaker 1: That's by Recon dot com Slash I Heart for off

19
00:00:59,320 --> 00:01:01,600
Speaker 1: Recon why a list of earbuds. If you've been eyeing

20
00:01:01,600 --> 00:01:03,680
Speaker 1: a parent, now is the time to get an amazing

21
00:01:03,680 --> 00:01:07,320
Speaker 1: deal one more time by raycon dot com. Slash my

22
00:01:07,480 --> 00:01:10,520
Speaker 1: heart My next guest has worked behind the scenes at

23
00:01:10,520 --> 00:01:14,000
Speaker 1: the Food Network studios in Manhattan, New York, developing recipes

24
00:01:14,040 --> 00:01:16,959
Speaker 1: for top shows. Has been a guest on several television

25
00:01:16,959 --> 00:01:21,360
Speaker 1: and radio programmers, including NBC's Today Show, Food Networks, Guys,

26
00:01:21,440 --> 00:01:25,560
Speaker 1: Grocery Games, and travel channels Park Secrets. Currently, his products

27
00:01:25,560 --> 00:01:28,000
Speaker 1: are being sold in over two hundred stopping shops in

28
00:01:28,080 --> 00:01:31,959
Speaker 1: New York, New Jersey, Rhode Island, Connecticut, and Massachusetts. Keith

29
00:01:32,040 --> 00:01:35,399
Speaker 1: Lauren Global, LLC is a spice company that blends designer

30
00:01:35,400 --> 00:01:39,280
Speaker 1: products for the grocery, retail and food service industries. Please

31
00:01:39,280 --> 00:01:43,839
Speaker 1: welcome to money making Conversations the Spice King Chef Keith Lauren.

32
00:01:46,600 --> 00:01:48,200
Speaker 1: What's happening to my brother? Thank you so much for

33
00:01:48,240 --> 00:01:50,480
Speaker 1: having me, honor to speak with you today. Man, well,

34
00:01:50,480 --> 00:01:53,200
Speaker 1: I appreciate that. I appreciate that you know, Honor talk

35
00:01:53,320 --> 00:01:55,680
Speaker 1: you know. But I'm a foodie. I like good food.

36
00:01:55,720 --> 00:01:59,000
Speaker 1: You sent me your spies, I use your spices and

37
00:01:59,000 --> 00:02:03,960
Speaker 1: I'm happy Camper. Oh God bless you, man, God bless you. Well,

38
00:02:04,120 --> 00:02:06,000
Speaker 1: I tell what I say. I'm a foodie. What are you?

39
00:02:06,040 --> 00:02:08,720
Speaker 1: What your chef? You got all these titles? What are

40
00:02:08,760 --> 00:02:11,519
Speaker 1: you to food? Are you are you are preparer or

41
00:02:11,600 --> 00:02:15,120
Speaker 1: your eater? What attracts you to food? Listen? I'm all

42
00:02:15,160 --> 00:02:17,360
Speaker 1: of it, man. I call myself the spice King because

43
00:02:17,400 --> 00:02:19,560
Speaker 1: I've dedicated my whole life to making the world's best

44
00:02:19,600 --> 00:02:22,280
Speaker 1: taste and flavors. Man. Listen, when I eat something, incot

45
00:02:22,320 --> 00:02:23,880
Speaker 1: to taste like something? You know what I mean? Care

46
00:02:23,960 --> 00:02:26,480
Speaker 1: nobody saw meself mean nothing or give me nothing but

47
00:02:26,560 --> 00:02:28,919
Speaker 1: your salt and pepper. It has to be seized and marinated. Man.

48
00:02:28,960 --> 00:02:31,639
Speaker 1: So my contribution to the world is making people's food

49
00:02:31,680 --> 00:02:34,040
Speaker 1: taste better, making their lives tastes better. And that's what

50
00:02:34,080 --> 00:02:37,160
Speaker 1: I'm here for. Well, you know the word marinated? You

51
00:02:37,200 --> 00:02:39,840
Speaker 1: know I I throughout my life I always heard the

52
00:02:39,840 --> 00:02:45,480
Speaker 1: word marinated. What exactly is marinating food? Meat? To me,

53
00:02:46,080 --> 00:02:50,400
Speaker 1: marinating is like four play you know, you take your time,

54
00:02:51,680 --> 00:02:57,120
Speaker 1: you prepare it, you seize it so that all the

55
00:02:57,160 --> 00:02:59,680
Speaker 1: flavors can get into the meat and it tenderizes it

56
00:02:59,680 --> 00:03:02,919
Speaker 1: and so when you partake of it, it's an experience.

57
00:03:03,480 --> 00:03:05,639
Speaker 1: So it's really important when they ask you to marinade.

58
00:03:05,680 --> 00:03:08,000
Speaker 1: It's important that you don't skip that step. That's what

59
00:03:08,040 --> 00:03:10,560
Speaker 1: you're saying. You can't skip it. You can't skip it, man.

60
00:03:11,160 --> 00:03:13,120
Speaker 1: The flavor has to go all the way to the bone.

61
00:03:13,720 --> 00:03:16,880
Speaker 1: So like you know, marinade, marinade. Meat is big and

62
00:03:16,960 --> 00:03:21,200
Speaker 1: barbecue gotta marinate their brisket, gotta marinade. Put that, put that,

63
00:03:21,200 --> 00:03:23,799
Speaker 1: put that seasoning on those ribs so they can come

64
00:03:23,840 --> 00:03:27,360
Speaker 1: back right. What what? What? What items do you feel like?

65
00:03:28,080 --> 00:03:31,360
Speaker 1: Is marinade and big? When it comes to steaks and

66
00:03:31,400 --> 00:03:34,920
Speaker 1: the fish, is that that well? Well, um, different different

67
00:03:34,920 --> 00:03:38,280
Speaker 1: meats take different preparations. So you mentioned steak. With steak,

68
00:03:38,920 --> 00:03:42,560
Speaker 1: I just like to marinate it in oils because I'll

69
00:03:42,600 --> 00:03:45,680
Speaker 1: use I'll use oil with with crushed garlic and shallotte

70
00:03:45,680 --> 00:03:47,880
Speaker 1: and whatever spices I want to make ribs you need

71
00:03:47,880 --> 00:03:50,640
Speaker 1: a little bit of acid, um, and you need those

72
00:03:51,080 --> 00:03:54,200
Speaker 1: great barbecue rubs to get into it. And the ascid

73
00:03:54,240 --> 00:03:56,720
Speaker 1: helps it go throughout and helps tender rise it. And

74
00:03:56,800 --> 00:03:59,360
Speaker 1: fish fish, you don't marinate too long because it's such

75
00:03:59,400 --> 00:04:02,560
Speaker 1: a tender type of the meat. So I would say

76
00:04:02,600 --> 00:04:06,880
Speaker 1: that maybe ten minutes, ten minutes that's on fish and

77
00:04:06,880 --> 00:04:08,920
Speaker 1: and a lot of people like my wife. She loves

78
00:04:08,960 --> 00:04:15,400
Speaker 1: to use lemon with her fish. Right. Why is that? Well,

79
00:04:15,520 --> 00:04:18,560
Speaker 1: lemon is a refresher and because of those citrus notes

80
00:04:18,600 --> 00:04:20,599
Speaker 1: and because of the acidity, it gets rid of that

81
00:04:21,080 --> 00:04:23,640
Speaker 1: older smelling bacteria. So that's why we put fish. We

82
00:04:23,680 --> 00:04:25,960
Speaker 1: put lemon over the fish because it will get rid

83
00:04:26,000 --> 00:04:28,719
Speaker 1: of that rank flavor. You know, sometimes the fish is

84
00:04:28,760 --> 00:04:32,960
Speaker 1: old um and it just makes everything more refreshing. Yeah,

85
00:04:32,960 --> 00:04:35,440
Speaker 1: because they always put fish. You bring your lobster tails out,

86
00:04:35,440 --> 00:04:38,040
Speaker 1: they got your little lemon over that squeeze your lemon

87
00:04:38,120 --> 00:04:39,720
Speaker 1: on the top. You know, I'm not I'm not a

88
00:04:39,720 --> 00:04:42,440
Speaker 1: big fish guy, but shrimp, I'm I'm a shrimp man.

89
00:04:42,480 --> 00:04:45,120
Speaker 1: I'm an arster man. I'm a lobster man. I'm a

90
00:04:45,160 --> 00:04:48,800
Speaker 1: crab man. All right. That's right, That's that's my seafood.

91
00:04:49,000 --> 00:04:50,960
Speaker 1: So so how did you Let's go back a little

92
00:04:50,960 --> 00:04:53,240
Speaker 1: bit before we get to the spice key collection. How

93
00:04:53,240 --> 00:04:56,320
Speaker 1: did you get into business? Well, listen, man, I have

94
00:04:56,360 --> 00:04:59,760
Speaker 1: a very interesting history. My great grandfather started. His name

95
00:04:59,800 --> 00:05:02,320
Speaker 1: was A Johnson, and he set to stand the Fast

96
00:05:02,360 --> 00:05:05,159
Speaker 1: family in entrepreneurship and in food in St. Augustine. He

97
00:05:05,200 --> 00:05:07,760
Speaker 1: had a very famous restaurant Um one of the first

98
00:05:07,760 --> 00:05:11,960
Speaker 1: black restaurants, and Lucille Ball Desi ar Neez Snatras, the Kennedy's,

99
00:05:12,200 --> 00:05:14,520
Speaker 1: all of them would actually go to his restaurants during

100
00:05:14,600 --> 00:05:18,360
Speaker 1: segregated times because his food was so good. And I

101
00:05:18,360 --> 00:05:21,160
Speaker 1: grew up eating those flavors and recipes for my grandmother

102
00:05:21,200 --> 00:05:24,520
Speaker 1: and that's what inspired me. So after I was inspired,

103
00:05:24,640 --> 00:05:26,920
Speaker 1: and after I went to business school, I decided, listen,

104
00:05:27,000 --> 00:05:29,520
Speaker 1: I'm gonna make this my full time job. UM. And

105
00:05:29,520 --> 00:05:31,920
Speaker 1: then I went to culinary school. I traveled in China

106
00:05:31,960 --> 00:05:35,279
Speaker 1: and Japan and Greece. I worked and noted Arab emmerants,

107
00:05:35,320 --> 00:05:37,000
Speaker 1: got to cook for the royal family. I got to

108
00:05:37,000 --> 00:05:40,599
Speaker 1: work with Food Network UM. And then hey, the rest

109
00:05:40,640 --> 00:05:43,360
Speaker 1: is history. Man. Now now you went through a lot

110
00:05:43,400 --> 00:05:47,080
Speaker 1: of history. You know I'm talking about you know you China.

111
00:05:47,240 --> 00:05:49,320
Speaker 1: So you go to different places. Where did you pick

112
00:05:49,440 --> 00:05:52,680
Speaker 1: up when you go to because all these are different u. UM.

113
00:05:52,720 --> 00:05:55,960
Speaker 1: You know, food stylings, food you know that are very

114
00:05:56,080 --> 00:05:59,000
Speaker 1: unique and so and so you know that they always say,

115
00:05:59,000 --> 00:06:01,440
Speaker 1: you know, Chinese food in China is not the same

116
00:06:01,520 --> 00:06:05,440
Speaker 1: that we eat here, definitely not. You know, each location

117
00:06:05,520 --> 00:06:08,479
Speaker 1: has its own style, as you mentioned, and what I

118
00:06:08,640 --> 00:06:12,000
Speaker 1: always pay attention to is the flavor of each region.

119
00:06:12,080 --> 00:06:15,520
Speaker 1: Every region because of the locality, because of the agriculture,

120
00:06:15,560 --> 00:06:18,080
Speaker 1: they have certain ingredients as native and so they're able

121
00:06:18,120 --> 00:06:20,440
Speaker 1: to take the ingredients and use it in their food

122
00:06:20,480 --> 00:06:23,000
Speaker 1: and make it shine, make it unique. And that's what

123
00:06:23,040 --> 00:06:26,119
Speaker 1: I pay attention to. Now, when you go to like China,

124
00:06:26,200 --> 00:06:30,359
Speaker 1: you get to suchuan peppers and a white pepper, chili oils,

125
00:06:30,680 --> 00:06:32,360
Speaker 1: garlic and ginger and all of that kind of good

126
00:06:32,400 --> 00:06:34,720
Speaker 1: stuff and then the spices, you know, so it's different.

127
00:06:34,960 --> 00:06:37,039
Speaker 1: Well that mats you just when you go to these

128
00:06:37,040 --> 00:06:40,440
Speaker 1: different places. Does Is there a language barrier when it

129
00:06:40,480 --> 00:06:45,040
Speaker 1: comes to cooking? Absolutely not, man. In fact, food has

130
00:06:45,080 --> 00:06:48,359
Speaker 1: been my ticket everywhere. Man. Once you invite a person

131
00:06:48,440 --> 00:06:51,080
Speaker 1: over and you sit down and have a meal with them,

132
00:06:51,080 --> 00:06:53,520
Speaker 1: whether you are fluent in their language or religion or not,

133
00:06:53,800 --> 00:06:55,919
Speaker 1: it doesn't matter, because that food is something that breaks

134
00:06:55,960 --> 00:06:58,400
Speaker 1: down makes people. It's like an equalizing you know, it

135
00:06:58,440 --> 00:07:01,840
Speaker 1: makes everybody even and just makes everybody happen. Yeah, that's yeah.

136
00:07:01,920 --> 00:07:07,960
Speaker 1: Pitch yourself and yourself season season overseason and the underseason.

137
00:07:08,000 --> 00:07:09,880
Speaker 1: You're gonna tell when you're when you're scooping out that

138
00:07:09,920 --> 00:07:13,400
Speaker 1: pot that steal it off that plate. It's gonna let

139
00:07:13,400 --> 00:07:15,040
Speaker 1: you know if I'm gonna put a smile on your

140
00:07:15,040 --> 00:07:18,680
Speaker 1: face or frown on your face. That's amazing. Mr Russia.

141
00:07:18,680 --> 00:07:20,880
Speaker 1: You mentioned in the interview, in the in the introduction,

142
00:07:20,920 --> 00:07:22,680
Speaker 1: I was gonna be in two hundred stories, I'm gonna

143
00:07:22,680 --> 00:07:24,880
Speaker 1: being over eight thousand stores by the end of next year.

144
00:07:25,000 --> 00:07:28,000
Speaker 1: Where eight thousand and is Rushan. Won't just let you know,

145
00:07:28,040 --> 00:07:32,080
Speaker 1: you said Russian. It's Rushan, And I apologize for saying.

146
00:07:32,560 --> 00:07:34,520
Speaker 1: Just what I get from your resume this is you know,

147
00:07:34,520 --> 00:07:39,160
Speaker 1: I personally do everybody's resume key, and so I don't

148
00:07:39,200 --> 00:07:41,280
Speaker 1: let know. I don't let no assistant do it. I

149
00:07:41,400 --> 00:07:43,200
Speaker 1: get up, and I get up before the show, I

150
00:07:43,280 --> 00:07:45,200
Speaker 1: get over all the stuff that's put in the portal

151
00:07:45,520 --> 00:07:48,640
Speaker 1: portal and he says, right there, two hundred stopping shop

152
00:07:48,720 --> 00:07:52,240
Speaker 1: stores in New York, New Jersey, Rhode Island, Connecticut, Massachusetts.

153
00:07:52,520 --> 00:07:54,840
Speaker 1: Now give us the exact facts so we can hype you.

154
00:07:54,880 --> 00:07:57,240
Speaker 1: Because what I do not want to do is come

155
00:07:57,240 --> 00:07:59,560
Speaker 1: on money making conversation. Here what I say, money may

156
00:07:59,640 --> 00:08:05,720
Speaker 1: come say that's right, Well, my my intention interviewers and

157
00:08:05,760 --> 00:08:08,920
Speaker 1: show everybody that listen, everything is possible, and God will

158
00:08:09,000 --> 00:08:10,160
Speaker 1: do it for you if you put it in the

159
00:08:10,240 --> 00:08:12,160
Speaker 1: work in the faith. Man. So let me just tell

160
00:08:12,200 --> 00:08:13,760
Speaker 1: you so for this year, I mean too, I mean

161
00:08:13,760 --> 00:08:16,000
Speaker 1: two hundred stopping shops. I'm in a hundred big wide

162
00:08:16,000 --> 00:08:21,040
Speaker 1: world class markets. Next year um by twenty nineteen being

163
00:08:21,120 --> 00:08:24,920
Speaker 1: fifteen hundred Walmarts, two hundred and twenty five Giant Carlyles,

164
00:08:25,200 --> 00:08:29,640
Speaker 1: a hundred and seventy five Giant landovers, two hundred Terrorist heaters,

165
00:08:29,640 --> 00:08:33,160
Speaker 1: over two hundred A G B Stores, two hundred Price shoppers,

166
00:08:33,600 --> 00:08:38,200
Speaker 1: two hundred and twenty five Tops supermarkets, five hundred SEG stores,

167
00:08:38,400 --> 00:08:42,400
Speaker 1: and then I'll be in twelve hundred publics, a hundred

168
00:08:42,400 --> 00:08:46,000
Speaker 1: and sixty five Stater Brothers, a thousand food line stores,

169
00:08:46,040 --> 00:08:49,000
Speaker 1: and two thousand, seven hundred Kroger grocery stores. So we're

170
00:08:49,080 --> 00:08:51,199
Speaker 1: rocking and rolling. And that's just in the United States, man.

171
00:08:51,640 --> 00:08:54,439
Speaker 1: My goal is to get in the UK, Canada, Africa,

172
00:08:54,520 --> 00:08:56,599
Speaker 1: the Middle East and South America. Man. We're walking a

173
00:08:56,679 --> 00:08:59,440
Speaker 1: rolling out here now. So why why why are you

174
00:08:59,520 --> 00:09:01,559
Speaker 1: holding on to the information. I'm looking at it, I

175
00:09:01,720 --> 00:09:04,200
Speaker 1: have note of that information. Are you why you got

176
00:09:04,240 --> 00:09:08,720
Speaker 1: to grip on the news on the good news? Now?

177
00:09:10,880 --> 00:09:13,480
Speaker 1: You know I'm telling something king. It always sounds better

178
00:09:13,760 --> 00:09:16,800
Speaker 1: when somebody else hyping your brain and sound. If it

179
00:09:16,840 --> 00:09:19,079
Speaker 1: makes it, if it makes it feel real, makes it

180
00:09:19,120 --> 00:09:21,280
Speaker 1: feel a little bit more than it, that's all. So

181
00:09:21,800 --> 00:09:24,280
Speaker 1: make sure you get that information so when I post

182
00:09:24,320 --> 00:09:26,800
Speaker 1: your stuff on social media, I can share everybody with

183
00:09:26,840 --> 00:09:29,240
Speaker 1: these facts, because that's an amazing information. This is the

184
00:09:29,320 --> 00:09:30,640
Speaker 1: question I want to ask you, because you go on

185
00:09:30,720 --> 00:09:33,199
Speaker 1: these stores and you see all these seasons. By the way,

186
00:09:33,200 --> 00:09:35,880
Speaker 1: he has great packaging on his seat, and I got

187
00:09:35,880 --> 00:09:38,080
Speaker 1: it at the house he shipped to me. It's really

188
00:09:38,120 --> 00:09:40,520
Speaker 1: really good. Now, what I want to know is this,

189
00:09:41,559 --> 00:09:44,160
Speaker 1: how do you compete? How do you separate yourself? We

190
00:09:44,280 --> 00:09:46,760
Speaker 1: know you got Akarmic sitting up there forever. That's a

191
00:09:46,840 --> 00:09:49,559
Speaker 1: brand that has just been out there since the beginning

192
00:09:49,600 --> 00:09:52,120
Speaker 1: of stores. How do you compete with all these other

193
00:09:52,280 --> 00:09:55,240
Speaker 1: stories that are on the whole Fool shelves, on the

194
00:09:55,320 --> 00:09:58,160
Speaker 1: on the on the sprout chairs, on the Kroger shelves,

195
00:09:58,160 --> 00:10:01,400
Speaker 1: on the public shelves U the food store shelves h

196
00:10:01,400 --> 00:10:03,440
Speaker 1: g B in the Houston area market. How do you

197
00:10:03,679 --> 00:10:05,160
Speaker 1: how do you how do you get your brand to

198
00:10:05,200 --> 00:10:08,360
Speaker 1: step out? Well? That okay, I'll answer that question. In

199
00:10:08,360 --> 00:10:10,960
Speaker 1: two parts. The first one is you have to create

200
00:10:11,000 --> 00:10:14,080
Speaker 1: your brand well first before anything, your product has to

201
00:10:14,120 --> 00:10:16,080
Speaker 1: be damn good. You have to have the best product

202
00:10:16,160 --> 00:10:18,640
Speaker 1: on the market. And with all of my world travel

203
00:10:18,679 --> 00:10:21,880
Speaker 1: and experience, I've created spices that and techniques that nobody

204
00:10:21,920 --> 00:10:24,800
Speaker 1: is using it before. So my products are actually made

205
00:10:24,800 --> 00:10:28,360
Speaker 1: like perfumes. They're infused with aromatic essentral oils, they have

206
00:10:28,400 --> 00:10:31,320
Speaker 1: over seventy two trade minerals, and they're layered, so just

207
00:10:31,360 --> 00:10:34,040
Speaker 1: like a perfume, when you smell it, you get top notes,

208
00:10:34,160 --> 00:10:37,200
Speaker 1: middle notes, ending notes, and then after that afterthoughts, the

209
00:10:37,280 --> 00:10:41,040
Speaker 1: same thing that I tried to transpose and with spices

210
00:10:41,160 --> 00:10:44,480
Speaker 1: so that your food tastes very layered. Um, So have

211
00:10:44,600 --> 00:10:47,360
Speaker 1: a bomb product that's number one that nobody can compete with.

212
00:10:47,640 --> 00:10:50,240
Speaker 1: And then number two, your social media game has to

213
00:10:50,240 --> 00:10:53,160
Speaker 1: be really strong. Man, it's not you that sells the

214
00:10:53,240 --> 00:10:56,040
Speaker 1: product is to What's more important is the customers that

215
00:10:56,120 --> 00:10:57,880
Speaker 1: come in and get it and the value you add

216
00:10:57,920 --> 00:11:00,080
Speaker 1: to it. So back in two thousand and eleven, I

217
00:11:00,120 --> 00:11:02,640
Speaker 1: started off on YouTube, and the value that I wanted

218
00:11:02,640 --> 00:11:04,960
Speaker 1: to give people was to show people to make authentic

219
00:11:05,080 --> 00:11:08,920
Speaker 1: recipes the best way they possibly can and when people

220
00:11:09,280 --> 00:11:11,840
Speaker 1: follow the recipes and the techniques and they love you

221
00:11:11,880 --> 00:11:13,920
Speaker 1: and they they take your word for so if you're

222
00:11:13,960 --> 00:11:17,080
Speaker 1: if you're suggesting different products for them to use, they

223
00:11:17,120 --> 00:11:19,160
Speaker 1: will go ahead and do that. And so that's how

224
00:11:19,200 --> 00:11:21,440
Speaker 1: I'm able to get into the store and beat my competition.

225
00:11:21,600 --> 00:11:23,920
Speaker 1: Number one with the quality of my product and number

226
00:11:23,960 --> 00:11:26,840
Speaker 1: two with the following that I have from social media.

227
00:11:26,679 --> 00:11:30,040
Speaker 1: O me, do you do you ever go do any

228
00:11:30,120 --> 00:11:35,199
Speaker 1: demonstration in any of any of the stores of your products. Well, see,

229
00:11:35,240 --> 00:11:39,160
Speaker 1: this is two thousand and fifteen was my first year

230
00:11:39,240 --> 00:11:42,480
Speaker 1: in stores. I was in stopping shop. Um, last year

231
00:11:42,480 --> 00:11:45,160
Speaker 1: I got into Big Y and it's it's this year

232
00:11:45,200 --> 00:11:47,080
Speaker 1: and next year that I'm getting into all of the

233
00:11:47,280 --> 00:11:50,520
Speaker 1: massive rollout. So I haven't been able to get into

234
00:11:50,520 --> 00:11:53,319
Speaker 1: the stores as of yet. However, I do a lot

235
00:11:53,400 --> 00:11:57,280
Speaker 1: of community outreach, lots of farmers markets, lots of our

236
00:11:57,320 --> 00:12:01,240
Speaker 1: cooking events and trade shows. I mean, I'm always online

237
00:12:01,320 --> 00:12:03,880
Speaker 1: providing culinary content for people. So that's how I get

238
00:12:03,880 --> 00:12:07,280
Speaker 1: to connect with my audience. Well that's important because you know,

239
00:12:07,760 --> 00:12:10,040
Speaker 1: first of all, I love your passion. I can tell

240
00:12:10,080 --> 00:12:12,880
Speaker 1: you your passion. Yeah, I can almost hear you when

241
00:12:12,880 --> 00:12:18,240
Speaker 1: you're talking. I can taste your food now absolutely. You know.

242
00:12:18,320 --> 00:12:20,880
Speaker 1: You know when as they say, when somebody likes something,

243
00:12:20,920 --> 00:12:23,640
Speaker 1: you know you you wanted to. You know that talk

244
00:12:23,679 --> 00:12:25,280
Speaker 1: about the hand. The staff all with talk might just

245
00:12:25,280 --> 00:12:27,000
Speaker 1: start talk about food. They go, you're making me homework.

246
00:12:27,080 --> 00:12:30,200
Speaker 1: That's how you sounds right. You know the old adage

247
00:12:30,240 --> 00:12:32,120
Speaker 1: that you say you should do something that you love

248
00:12:32,240 --> 00:12:34,440
Speaker 1: to do, because if you you're always doing it, you

249
00:12:34,440 --> 00:12:37,080
Speaker 1: can't nobody beat your your own game because that's all

250
00:12:37,160 --> 00:12:39,040
Speaker 1: you do. I live spices, That's all I do every

251
00:12:39,120 --> 00:12:42,360
Speaker 1: day all day. Man. Cool, But the Spice King, where

252
00:12:42,360 --> 00:12:44,600
Speaker 1: did that title come from? Or where did that name

253
00:12:44,760 --> 00:12:48,080
Speaker 1: come from? How did you create that? The Spice King

254
00:12:48,200 --> 00:12:51,040
Speaker 1: name came actually from my friends and Abu Dhabi and

255
00:12:51,040 --> 00:12:53,240
Speaker 1: a lane. I had an opportunity of cooking for the

256
00:12:53,320 --> 00:12:55,920
Speaker 1: royal family and members of the Royal guard there and

257
00:12:55,920 --> 00:12:59,000
Speaker 1: when the friends tasted my food, you're the king of spies.

258
00:12:59,040 --> 00:13:01,160
Speaker 1: You are the kid of spies that that nickname came

259
00:13:01,200 --> 00:13:04,600
Speaker 1: from them, So I'm very thankful. Well, I guess what

260
00:13:05,080 --> 00:13:09,240
Speaker 1: you were smart enough to hold on to it. When

261
00:13:09,240 --> 00:13:11,480
Speaker 1: you're a kid or something, you really strive to be

262
00:13:11,520 --> 00:13:14,319
Speaker 1: the best at it. Man, Well, you don't like it's

263
00:13:14,360 --> 00:13:16,760
Speaker 1: a challenge you know that you're willing to hold up to.

264
00:13:16,920 --> 00:13:19,480
Speaker 1: I'm on the phone with my man, the King of Spices,

265
00:13:19,559 --> 00:13:22,480
Speaker 1: the Spice King. That's my man, Chef Keith Lauren. He's

266
00:13:22,520 --> 00:13:25,560
Speaker 1: gonna be back. We're gonna talk more about his amazing spices.

267
00:13:25,880 --> 00:13:29,600
Speaker 1: He's projected sales with eight and the next three months

268
00:13:29,600 --> 00:13:32,120
Speaker 1: what he plans on doing. Most importantly, he's given it,

269
00:13:32,240 --> 00:13:35,479
Speaker 1: giving you, as an entrepreneur, that information on money making conversations.

270
00:13:35,640 --> 00:13:37,640
Speaker 1: That's what I brought him on. And listen to what

271
00:13:37,640 --> 00:13:45,160
Speaker 1: he has to say on our next break, money Making Conversations. Hi,

272
00:13:45,360 --> 00:13:48,240
Speaker 1: just for Sean McDonald Sean mcgond, and you're listening. I'm

273
00:13:48,240 --> 00:13:50,599
Speaker 1: the host of money Making Conversation shows going on this

274
00:13:50,760 --> 00:13:54,760
Speaker 1: two year anniversaries coming up in the month of Mate

275
00:13:55,360 --> 00:13:58,560
Speaker 1: and UH show that I started just to UH provide

276
00:13:58,600 --> 00:14:03,559
Speaker 1: information to entrepreneurs and career people. People would just can't

277
00:14:03,600 --> 00:14:05,360
Speaker 1: know where to go. You know, a lot of people

278
00:14:05,400 --> 00:14:09,600
Speaker 1: are afraid to change their vision or change their future

279
00:14:09,679 --> 00:14:14,160
Speaker 1: because they fear that change may not come with guarantees.

280
00:14:14,280 --> 00:14:18,200
Speaker 1: Like an everyday job supposedly has guarantees, but we know

281
00:14:18,280 --> 00:14:20,120
Speaker 1: that's not true. You can get laid off, you can

282
00:14:20,160 --> 00:14:23,480
Speaker 1: get terminated, you can get downsized, you can do a

283
00:14:23,520 --> 00:14:25,760
Speaker 1: lot of things can happen. So I always say this

284
00:14:25,800 --> 00:14:28,640
Speaker 1: show is designed so you can bet on yourself, even

285
00:14:28,640 --> 00:14:31,040
Speaker 1: in a for the our weak work environment. I want

286
00:14:31,040 --> 00:14:32,840
Speaker 1: to teach you how to bet on yourself because there

287
00:14:32,840 --> 00:14:35,280
Speaker 1: are there are things that you can do to be promoted.

288
00:14:35,280 --> 00:14:37,120
Speaker 1: There are things you can do to increase your value

289
00:14:37,160 --> 00:14:39,080
Speaker 1: at at a job, and a lot of people are

290
00:14:39,080 --> 00:14:41,240
Speaker 1: not aware of that because they just think I'm just

291
00:14:41,240 --> 00:14:42,960
Speaker 1: gonna go to work and do my job and come

292
00:14:42,960 --> 00:14:45,440
Speaker 1: home and be frustrated. No. I never was frustrated in

293
00:14:45,560 --> 00:14:48,760
Speaker 1: any job I help because I always had an objective

294
00:14:49,000 --> 00:14:51,600
Speaker 1: to be better than the job in the position that

295
00:14:51,640 --> 00:14:56,360
Speaker 1: they gave me. That's exactly exactly the case. Okay, my

296
00:14:56,400 --> 00:14:58,480
Speaker 1: man on the phone is the spice King. We've been

297
00:14:58,520 --> 00:15:00,480
Speaker 1: talking a lot. You know here, Look, he had a

298
00:15:00,480 --> 00:15:03,280
Speaker 1: little area he kind of glossed over about his grandfather

299
00:15:03,680 --> 00:15:05,800
Speaker 1: and the legacy of the family cooking. I want to

300
00:15:05,800 --> 00:15:08,320
Speaker 1: go back to that, Keith, Chef, Keith Lauren, talk about that.

301
00:15:08,400 --> 00:15:10,960
Speaker 1: Then you were talking about have you done any any

302
00:15:11,080 --> 00:15:12,800
Speaker 1: and did you have photos of that? Do you have

303
00:15:12,880 --> 00:15:15,640
Speaker 1: a booklet that you're creating about your father and what

304
00:15:15,760 --> 00:15:18,000
Speaker 1: he does and what he did as a as a as.

305
00:15:18,120 --> 00:15:20,000
Speaker 1: I guess you could say a celebrity chelf one of

306
00:15:20,040 --> 00:15:23,480
Speaker 1: the first celebrity chefs. That's right. Well, I plan on

307
00:15:23,960 --> 00:15:26,840
Speaker 1: opening up a restaurant in his honor and with all

308
00:15:26,880 --> 00:15:30,160
Speaker 1: of the great recipes that he has um very soon

309
00:15:31,280 --> 00:15:36,440
Speaker 1: after after I finished all of our international United States distribution,

310
00:15:36,480 --> 00:15:39,120
Speaker 1: and that's gonna be my next project. But we definitely

311
00:15:39,160 --> 00:15:43,000
Speaker 1: have photos. Um, there's newspaper articles, that's there's books written

312
00:15:43,000 --> 00:15:45,840
Speaker 1: about him. His legacy is still there. There's a street

313
00:15:45,920 --> 00:15:48,120
Speaker 1: named after him. Jene Johnson wrote in Saint august in

314
00:15:48,120 --> 00:15:50,560
Speaker 1: Florida a few months ago. I went down and just

315
00:15:50,560 --> 00:15:54,200
Speaker 1: walked his whole street, ocean front property, and I was

316
00:15:54,240 --> 00:15:57,920
Speaker 1: just I was just taking back at how successful he

317
00:15:58,080 --> 00:16:01,960
Speaker 1: was during the time when black business weren't patronized by others,

318
00:16:02,000 --> 00:16:03,760
Speaker 1: you know what I'm saying. So he was. He was

319
00:16:03,760 --> 00:16:07,480
Speaker 1: a titan, and I'm honored to have that blood in

320
00:16:07,520 --> 00:16:10,640
Speaker 1: my veins. You know. Well, first of all, I see

321
00:16:10,680 --> 00:16:13,520
Speaker 1: you as a champion. Are your tone, your champion. You

322
00:16:14,080 --> 00:16:17,120
Speaker 1: you went around the world. You're not afraid to learn,

323
00:16:17,520 --> 00:16:19,560
Speaker 1: which I think is really important because a lot of

324
00:16:19,560 --> 00:16:22,160
Speaker 1: people I've been around people, you you tell them something something,

325
00:16:22,240 --> 00:16:25,880
Speaker 1: something doesn't taste right, they get offended, like you know, no, no,

326
00:16:26,240 --> 00:16:29,520
Speaker 1: you know, like hey, hey, you asked me to taste.

327
00:16:29,560 --> 00:16:31,440
Speaker 1: Now you know it's like a restaurant. If you're in

328
00:16:31,480 --> 00:16:33,640
Speaker 1: the restaurant, if your food is not good, Nope, we

329
00:16:33,680 --> 00:16:35,880
Speaker 1: can't take that back gun put in front of you you

330
00:16:40,280 --> 00:16:43,040
Speaker 1: right now. You know what I'm saying. My wife away

331
00:16:43,040 --> 00:16:47,800
Speaker 1: gets you know, you're sitting back. I say, yeah, I'm

332
00:16:47,800 --> 00:16:51,120
Speaker 1: not just gonna sit up and eat angry. Okay, you

333
00:16:51,160 --> 00:16:52,640
Speaker 1: know what I'm saying. I'm not gonna be mad at

334
00:16:52,640 --> 00:16:56,640
Speaker 1: the waiter waitress because they're just bringing back what what

335
00:16:56,680 --> 00:16:59,080
Speaker 1: was given to them, just give to me. And so

336
00:16:59,680 --> 00:17:03,320
Speaker 1: you know, I actually have a YouTube series on YouTube

337
00:17:03,320 --> 00:17:05,880
Speaker 1: called Blander Grand When I'm going into restaurants, it's really

338
00:17:05,920 --> 00:17:11,240
Speaker 1: reviewing the food. Honestly, it's pretty funny. I'm glad you

339
00:17:11,320 --> 00:17:14,040
Speaker 1: think that because of the fact that I am very

340
00:17:14,240 --> 00:17:18,760
Speaker 1: serious chef when I going restaurants East because I really

341
00:17:18,760 --> 00:17:20,879
Speaker 1: think that when you look at food and uh, and

342
00:17:20,880 --> 00:17:23,520
Speaker 1: the people always tease me, they go, yeah, you eat anything,

343
00:17:23,600 --> 00:17:26,680
Speaker 1: you won't. No, I don't. I eat what I eat

344
00:17:26,720 --> 00:17:28,960
Speaker 1: a lot of food. I'm a sampler. I'm a sampler.

345
00:17:29,160 --> 00:17:32,040
Speaker 1: I love going to restaurants and like I was in Papadose,

346
00:17:32,160 --> 00:17:35,320
Speaker 1: this is the saturday Papados came out. I ordered me

347
00:17:35,359 --> 00:17:38,280
Speaker 1: a nice little shrimp po boar and man, they had

348
00:17:38,320 --> 00:17:41,960
Speaker 1: a pile of fries. The fries were more fries wild

349
00:17:42,000 --> 00:17:45,240
Speaker 1: half the plate. Now, I'm not gonna eat all the fries.

350
00:17:46,000 --> 00:17:50,080
Speaker 1: I'm sorry that plate. You know I'm gonna. But that's

351
00:17:50,119 --> 00:17:53,040
Speaker 1: a good But that's a good technique to say you've

352
00:17:53,040 --> 00:17:54,919
Speaker 1: got a lot of food on your plate. Now, if

353
00:17:54,960 --> 00:17:57,399
Speaker 1: your goal is to eat all those fries, it get's what.

354
00:17:57,440 --> 00:18:00,640
Speaker 1: You're gonna gain a little weight, that's right, you gain

355
00:18:00,680 --> 00:18:03,199
Speaker 1: a little weight. But I want to enjoy the fries.

356
00:18:03,600 --> 00:18:06,800
Speaker 1: I want to enjoy my shrimp poll boy with the

357
00:18:06,840 --> 00:18:10,480
Speaker 1: tomatoes and the tartar sault for extra tartar sauce, extra

358
00:18:10,760 --> 00:18:14,040
Speaker 1: catch up on them fries and that look, come on,

359
00:18:14,119 --> 00:18:17,879
Speaker 1: come on, I'll be put a little lemon on that.

360
00:18:17,880 --> 00:18:22,480
Speaker 1: That's the That's that's right. Come on, you something see

361
00:18:22,560 --> 00:18:25,600
Speaker 1: see me, and you ma'n see see you. You just

362
00:18:25,800 --> 00:18:28,480
Speaker 1: love food me one of your favorite meals right quick,

363
00:18:28,800 --> 00:18:31,119
Speaker 1: and it just just just make use this. This just

364
00:18:31,119 --> 00:18:33,480
Speaker 1: makes us feel good about that about it when you

365
00:18:33,520 --> 00:18:35,840
Speaker 1: talk about it, when your favorite meals out there, make

366
00:18:36,520 --> 00:18:43,760
Speaker 1: my staff jealous, make my staff jealous. We come from

367
00:18:43,800 --> 00:18:46,679
Speaker 1: such a rich heritage with food, I mean all the

368
00:18:46,720 --> 00:18:49,840
Speaker 1: food of the Black daspora. It is fantastic. You have

369
00:18:49,920 --> 00:18:53,720
Speaker 1: the Latin Afro fusions, the Caribbean fusions, the Brazilian fusions.

370
00:18:53,720 --> 00:18:57,160
Speaker 1: Even in China, I noticed that there's some African flavors

371
00:18:57,200 --> 00:18:59,960
Speaker 1: and things going on. So to ask what my favorite

372
00:19:00,080 --> 00:19:02,560
Speaker 1: dish as, it's hard, but I will say that right now,

373
00:19:02,600 --> 00:19:05,960
Speaker 1: I'm really into Brazilian food. And there's the dish called

374
00:19:06,040 --> 00:19:12,840
Speaker 1: morquecas I'm just so in love with food. St see

375
00:19:12,840 --> 00:19:19,000
Speaker 1: their name slowly, now, what is it? It's called maqueca, Yes,

376
00:19:19,280 --> 00:19:22,720
Speaker 1: and it's a it's a seafood dish, excuse me, that's

377
00:19:22,720 --> 00:19:25,919
Speaker 1: cooked with coconut milk and so it has that island

378
00:19:25,920 --> 00:19:28,880
Speaker 1: steel and it has garlic and ginger in there with

379
00:19:28,960 --> 00:19:33,960
Speaker 1: tomatoes and cilantro, black pepper, scotch bonnet peppers. And then

380
00:19:34,040 --> 00:19:36,800
Speaker 1: on the top of the seafood dish they put African

381
00:19:36,920 --> 00:19:40,840
Speaker 1: red palm oil. Everybody knows I love butter, but this

382
00:19:40,960 --> 00:19:43,840
Speaker 1: African red palm or is so rich and how it

383
00:19:43,960 --> 00:19:46,240
Speaker 1: pairs with all the flavors and just glides opia palace.

384
00:19:46,280 --> 00:19:48,040
Speaker 1: That's just beautiful. Man. It's a work of art and

385
00:19:48,080 --> 00:19:51,120
Speaker 1: it's a gorgeous dish to look at. So I encourage

386
00:19:51,119 --> 00:19:52,919
Speaker 1: everybody to go online. I have a recipe on my

387
00:19:52,960 --> 00:19:55,119
Speaker 1: website for that and they can make it. Or you

388
00:19:55,119 --> 00:19:57,960
Speaker 1: can go to a Brazilian restaurant and make it and

389
00:19:58,160 --> 00:20:00,600
Speaker 1: eat it and love it like you know, Oh my

390
00:20:00,640 --> 00:20:04,439
Speaker 1: Boisier restaurant is like you know, uh phogo to child.

391
00:20:04,640 --> 00:20:09,680
Speaker 1: You know, I'm gonna go in and get that meat, brother,

392
00:20:09,680 --> 00:20:12,600
Speaker 1: that marinated meat all you can eat to leave you

393
00:20:12,680 --> 00:20:15,159
Speaker 1: flip the red and flip the green, and I'm happy.

394
00:20:15,560 --> 00:20:18,240
Speaker 1: But when I when when I think about what you're

395
00:20:18,240 --> 00:20:20,720
Speaker 1: trying to do with your career, we're just the ultimate

396
00:20:20,720 --> 00:20:25,160
Speaker 1: goal chief. My goal. My goal is very simple, man.

397
00:20:25,240 --> 00:20:27,760
Speaker 1: That have to make everybody's lives taste better. So if

398
00:20:27,800 --> 00:20:31,320
Speaker 1: I can get people a complete complex product, one spice

399
00:20:31,320 --> 00:20:33,119
Speaker 1: Bland and I have many spice memeaners, but each spice

400
00:20:33,119 --> 00:20:35,600
Speaker 1: Blander is designed to be an all inclusive unit. So

401
00:20:35,680 --> 00:20:38,600
Speaker 1: you use that one spice and it makes you taste

402
00:20:38,600 --> 00:20:40,880
Speaker 1: like you have a gourmet meal like you spend hours

403
00:20:40,880 --> 00:20:42,960
Speaker 1: into the kitchen. I give you an example, like I

404
00:20:43,000 --> 00:20:45,719
Speaker 1: have a steak in burger seasoning right, and when you

405
00:20:45,840 --> 00:20:48,440
Speaker 1: use this steak in burger season it instantly makes you

406
00:20:48,520 --> 00:20:52,560
Speaker 1: flip your burger case. What you see here meteor and

407
00:20:52,600 --> 00:20:55,320
Speaker 1: it has like flame broad aroma that it puts on

408
00:20:55,359 --> 00:20:58,640
Speaker 1: there phenomenous like science in a bottlem. So my goal

409
00:20:58,680 --> 00:21:00,399
Speaker 1: is to make everybody's lives tats better and then to

410
00:21:00,440 --> 00:21:05,200
Speaker 1: get global distribution so that I can be a poster

411
00:21:05,280 --> 00:21:07,240
Speaker 1: shock like hey man, you can start off with nothing,

412
00:21:07,359 --> 00:21:09,840
Speaker 1: go on YouTube, make your videos, do your marketing, do

413
00:21:09,880 --> 00:21:12,080
Speaker 1: it right, and go global. And that's my goal. Go

414
00:21:12,160 --> 00:21:14,120
Speaker 1: and global. Let's talk a little bit. That's here. We've

415
00:21:14,119 --> 00:21:15,960
Speaker 1: we've talked about food a lot that just I want

416
00:21:16,000 --> 00:21:18,440
Speaker 1: to let everybody know how passion you are. I would

417
00:21:18,480 --> 00:21:20,840
Speaker 1: tell anybody who called my show if you if you've

418
00:21:20,840 --> 00:21:22,400
Speaker 1: got to come on the show, we got to talk

419
00:21:22,400 --> 00:21:24,200
Speaker 1: about food. If people are going to be interested in

420
00:21:24,280 --> 00:21:27,000
Speaker 1: buying your product, you gotta be passionate about your product,

421
00:21:27,080 --> 00:21:30,000
Speaker 1: and you've shown that to So let's talk about using

422
00:21:30,080 --> 00:21:32,520
Speaker 1: social media and your marketing plan. When it comes to

423
00:21:32,600 --> 00:21:35,320
Speaker 1: the spice. Key to give people advice. How do you

424
00:21:35,359 --> 00:21:38,440
Speaker 1: should do that? Okay, I can give you, I can

425
00:21:38,480 --> 00:21:42,639
Speaker 1: give you. I can give you four key points on

426
00:21:42,720 --> 00:21:45,240
Speaker 1: creating a brand, and you can stop me any time

427
00:21:45,280 --> 00:21:46,959
Speaker 1: to you know, to slow it up. The number one

428
00:21:47,000 --> 00:21:50,400
Speaker 1: thing to do is to develop your identity, your look,

429
00:21:50,440 --> 00:21:53,679
Speaker 1: how you sound, how you feel. That's very important. The

430
00:21:53,760 --> 00:21:56,320
Speaker 1: second thing is you need to fulfill a need or

431
00:21:56,400 --> 00:21:59,439
Speaker 1: add value to something that does not exist or that

432
00:21:59,480 --> 00:22:02,560
Speaker 1: are already exist. And then number three, you have to

433
00:22:02,560 --> 00:22:05,960
Speaker 1: be very regular with your content and your marketing, your

434
00:22:06,119 --> 00:22:09,120
Speaker 1: your marketing message. Like in my in my earlier part

435
00:22:09,119 --> 00:22:11,160
Speaker 1: of career, I let everybody know that I invented cooking

436
00:22:11,520 --> 00:22:13,080
Speaker 1: and I was the spiciest man in the world, and

437
00:22:13,119 --> 00:22:14,520
Speaker 1: I was a duke of Delicious, that I was the

438
00:22:14,560 --> 00:22:16,719
Speaker 1: king of spice. I let everybody know it, and I

439
00:22:16,800 --> 00:22:19,280
Speaker 1: showed it in my cuisine, so I was I was

440
00:22:19,320 --> 00:22:22,159
Speaker 1: able to brand myself that way. And then finally, you're

441
00:22:22,200 --> 00:22:25,320
Speaker 1: gonna need a monster team um to help you with

442
00:22:25,359 --> 00:22:28,000
Speaker 1: your videos to improve the value of it. You're gonna

443
00:22:28,000 --> 00:22:30,720
Speaker 1: get You're gonna get a distribution plan, so you're gonna

444
00:22:30,760 --> 00:22:33,800
Speaker 1: focus online first, then you're gonna go local, and then

445
00:22:33,800 --> 00:22:36,680
Speaker 1: you're gonna go national, then you're gonna go international. That's

446
00:22:36,720 --> 00:22:40,280
Speaker 1: the game plan. And one more, one more key thing

447
00:22:40,280 --> 00:22:42,840
Speaker 1: I want to say is no grocery store is even

448
00:22:42,880 --> 00:22:44,639
Speaker 1: gonna look at you and talk to you. If you

449
00:22:44,680 --> 00:22:46,639
Speaker 1: can't move them products off the shelf, it could be

450
00:22:46,640 --> 00:22:48,679
Speaker 1: the best product in the world. Robert Kiyosaki in his

451
00:22:48,720 --> 00:22:51,119
Speaker 1: book was talking about this lady who custom out at

452
00:22:51,119 --> 00:22:53,960
Speaker 1: the doctor's office because she said her book was was

453
00:22:54,000 --> 00:22:55,840
Speaker 1: better written in his, and he was like, well, hold up, lady.

454
00:22:56,119 --> 00:22:57,680
Speaker 1: I never said I had the best written, but I

455
00:22:57,680 --> 00:22:59,960
Speaker 1: said I have the best selling book. Now was the important.

456
00:23:00,359 --> 00:23:03,600
Speaker 1: But my my thing is I have the best tasting product,

457
00:23:03,640 --> 00:23:07,159
Speaker 1: and I'm gonna be the best selling I love that.

458
00:23:07,359 --> 00:23:11,320
Speaker 1: Who is that saying that I love the Yeah? Yeah right,

459
00:23:11,440 --> 00:23:13,720
Speaker 1: I got the numbers. I got the numbers. You get

460
00:23:13,720 --> 00:23:17,960
Speaker 1: out of my face. Okay, that's right. That's what I

461
00:23:18,359 --> 00:23:20,040
Speaker 1: A lot of people get caught up in that, get

462
00:23:20,040 --> 00:23:23,399
Speaker 1: caught up and then don't compete. What is your brand,

463
00:23:23,400 --> 00:23:25,320
Speaker 1: what's your story you're trying to sell? And how are

464
00:23:25,320 --> 00:23:27,400
Speaker 1: you gonna move with off the shelf? That's the bottom line.

465
00:23:27,720 --> 00:23:31,160
Speaker 1: That's how people don't I don't compete with anybody I don't.

466
00:23:31,160 --> 00:23:33,320
Speaker 1: I don't even consider myself having competition because I just

467
00:23:33,359 --> 00:23:34,840
Speaker 1: stay in my lane, man, and I just be the

468
00:23:34,880 --> 00:23:37,959
Speaker 1: best that I can possibly be. I'm always striving, always learning,

469
00:23:38,359 --> 00:23:40,800
Speaker 1: always traveling, and I love when people give me feedback

470
00:23:40,800 --> 00:23:43,600
Speaker 1: because I get better. But let's talk about where they

471
00:23:43,600 --> 00:23:46,520
Speaker 1: can get your product again. How I didn't get it online?

472
00:23:46,600 --> 00:23:49,880
Speaker 1: We didn't get your product right now? And uh, and

473
00:23:49,960 --> 00:23:51,800
Speaker 1: also make sure you give me a link so I

474
00:23:51,840 --> 00:23:53,879
Speaker 1: can help you build that brand, okay, as well as

475
00:23:53,920 --> 00:23:58,240
Speaker 1: some posters. That's right, Okay, So right now, everybody go

476
00:23:58,440 --> 00:24:01,480
Speaker 1: to Keith Lauren dot com and I have all of

477
00:24:01,480 --> 00:24:03,600
Speaker 1: my products listed there. And if you use the promo

478
00:24:03,680 --> 00:24:08,760
Speaker 1: code spice King, you'll say off of everything. Okay, Now,

479
00:24:08,840 --> 00:24:12,159
Speaker 1: if you're if you're in the Northeast area, we're in

480
00:24:12,280 --> 00:24:16,320
Speaker 1: Stopping Shop and Big Wine all right now at that

481
00:24:16,480 --> 00:24:19,000
Speaker 1: by the end of the year July August through the

482
00:24:19,080 --> 00:24:22,560
Speaker 1: end of the year, that's when we're going into Walmart, Giant,

483
00:24:23,000 --> 00:24:26,920
Speaker 1: Harris Teeter, h G B, Choppers Tops, and then next

484
00:24:27,000 --> 00:24:30,680
Speaker 1: year we'll be in public State of Brothers Foodline and Crogers.

485
00:24:31,480 --> 00:24:35,400
Speaker 1: So now there's a deal of discount. How long will

486
00:24:35,440 --> 00:24:38,960
Speaker 1: that last? It's going to last until the end of

487
00:24:38,960 --> 00:24:41,159
Speaker 1: the week. Okay, cool, Because what we're gonna do is,

488
00:24:41,200 --> 00:24:43,680
Speaker 1: I got a fan club and our social media. I'm

489
00:24:43,680 --> 00:24:44,879
Speaker 1: gonna try to see if I can make sure we

490
00:24:44,960 --> 00:24:47,080
Speaker 1: get with him so we can get that posted Thursday

491
00:24:47,640 --> 00:24:51,800
Speaker 1: on the Samantha's going to contact you through UH Talent

492
00:24:51,880 --> 00:24:53,880
Speaker 1: Agency to make sure we get that banner and get

493
00:24:53,880 --> 00:24:56,800
Speaker 1: it on my website, on my website, on social media

494
00:24:56,840 --> 00:25:00,000
Speaker 1: on Thursday with discount, but we want to do another

495
00:25:00,000 --> 00:25:04,879
Speaker 1: when we drop it without two and thirty fan club members. So, Chef,

496
00:25:04,960 --> 00:25:06,440
Speaker 1: I want to thank you for coming on my show

497
00:25:06,480 --> 00:25:08,640
Speaker 1: and the Spice King. He's the one and only. He's

498
00:25:08,680 --> 00:25:12,760
Speaker 1: the one and only Spice King. Chef Keith Lauren, thanks

499
00:25:12,760 --> 00:25:16,320
Speaker 1: for having me man, I appreciate you. Brother. Listening makes

500
00:25:16,400 --> 00:25:19,760
Speaker 1: us smarter, more connected people. It makes us better partners, parents,

501
00:25:19,800 --> 00:25:22,560
Speaker 1: and leaders. And there's no better place to start listening

502
00:25:22,600 --> 00:25:25,919
Speaker 1: than audible. Audible is where so many inspiring voices and

503
00:25:25,960 --> 00:25:29,200
Speaker 1: compelling stories open listeners up to new experiences and ways

504
00:25:29,240 --> 00:25:32,040
Speaker 1: of thinking. Audible members now get more than ever before.

505
00:25:32,240 --> 00:25:35,400
Speaker 1: Members choose three titles every month, one audiobook plus two

506
00:25:35,400 --> 00:25:38,440
Speaker 1: Audible originals that you can't hear anywhere else. Members also

507
00:25:38,480 --> 00:25:41,120
Speaker 1: have unlimited access to more than a hundred audio guided

508
00:25:41,160 --> 00:25:45,040
Speaker 1: fitness and meditation programs. Audible delivers best sellers, business, self

509
00:25:45,040 --> 00:25:48,879
Speaker 1: improvement memoirs, and more, all professionally narrated by actors, authors,

510
00:25:48,880 --> 00:25:52,880
Speaker 1: and motivational superstars like Rachel Hollis, David Goggins, and Mel Robbins.

511
00:25:52,960 --> 00:25:55,359
Speaker 1: Audible members can also get free access to the New

512
00:25:55,440 --> 00:25:58,480
Speaker 1: York Times, Wall Street Journal, and Washington Post delivered daily

513
00:25:58,520 --> 00:26:00,840
Speaker 1: to the Audible app. With the convenyce An app, members

514
00:26:00,880 --> 00:26:04,159
Speaker 1: can access Audible anytime at the gym, while commuting or

515
00:26:04,200 --> 00:26:06,560
Speaker 1: on the go, and on any device will always pick

516
00:26:06,680 --> 00:26:09,639
Speaker 1: right back up where you left off. Audible also offers

517
00:26:09,680 --> 00:26:12,440
Speaker 1: free and easy audiobook exchanges. Credits you can roll over

518
00:26:12,440 --> 00:26:15,200
Speaker 1: for a year in a library you keep forever even

519
00:26:15,240 --> 00:26:17,800
Speaker 1: if you cancel. Explore all the ways listening on Audible

520
00:26:17,840 --> 00:26:21,880
Speaker 1: can help improve mind, body, and soul. With entertainment, information

521
00:26:22,119 --> 00:26:24,320
Speaker 1: and inspiration. You can get titles from your favorite I

522
00:26:24,359 --> 00:26:27,480
Speaker 1: Heeart talent such as Chelsea Handler, Danny Shapiro, Charlemagne, The God,

523
00:26:27,560 --> 00:26:29,919
Speaker 1: and Bobby Bones on Audible. Start listening now with a

524
00:26:29,960 --> 00:26:32,880
Speaker 1: thirty day Audible trial and your first audiobook plus two

525
00:26:32,880 --> 00:26:36,399
Speaker 1: Audible originals are free. Visit audible dot com. Slash I

526
00:26:36,560 --> 00:26:39,800
Speaker 1: heart or text I heeart to five hundred, five hundred