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

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

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Speaker 1: Brandon expert Rashaan McDonald. I will know he's given me

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Speaker 1: advice on many occasions. In incase you didn't notice, I'm

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Speaker 1: not broke, you know, he'll be interviewing celebrity CEOs, entrepreneurs

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

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

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Speaker 1: hear from my man, Rashan McDonald. Money making conversations Here

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Speaker 1: we come. Welcome to money Making Conversations. I'm your host,

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Speaker 1: Rashan McDonald. It is important to understand that everybody travels

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

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

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

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Speaker 1: Now you can be motivated by their success. And that's

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Speaker 1: why it brings celebrity interviews, entrepreneur interviews, and people with

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Speaker 1: success stories. Oh my show. But I understand that these

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Speaker 1: are their goals, their dreams they've reached. You have to

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Speaker 1: reach your own goals through your planning and your committed

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Speaker 1: effort My Next Kiss Chef Tiya. She's the executive chef

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Speaker 1: and owner of the internationally Right Now and We Love

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Speaker 1: Brown Sugar Kitchen restaurant located in Oakland, California. She's the

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Speaker 1: author of the Brown Sugar Kitchen cookbook and New Soul Cooking.

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Speaker 1: Chef Tanya competed on the fifteen season of Top Chef

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Speaker 1: on Broadway, Brobo Excuse Me, feature judge on the Food

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Speaker 1: Networks are and Chef PBS, The Great American Chef's Tour,

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Speaker 1: and TV wants My Mama's Throws Down. I love that title.

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Speaker 1: She now owns her own show on the own network

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Speaker 1: that airs every Saturday. Tanya's Kitchen Table showcases the beauty

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Speaker 1: of cooking local while thinking Global, which features new spins

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Speaker 1: on classic classic dishes and tips on how to cook

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Speaker 1: like a pro. Please welcome with the money making conversation

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Speaker 1: for the very first time, Chef Tanya, How you doing great?

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Speaker 1: Thanks for having me, It's good to be here. Well,

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Speaker 1: it's always good to talk to somebody about food, okay,

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Speaker 1: and you're one of the best at it. But before

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Speaker 1: I get started there, let's talk about you've been on

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Speaker 1: these competition show that mentality of being able to go

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Speaker 1: in there and being able to not only be a

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Speaker 1: contestant at time, but also judge what's the mentality tad

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Speaker 1: to all that, because you have to be good at

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Speaker 1: what you do and you have to be spontaneous and creative. Yeah,

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Speaker 1: I think it's Um, it's all about preparation and you know,

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Speaker 1: work you've done in your career along the way, and

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Speaker 1: knowing what is a standard of excellence. Uh that could

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Speaker 1: be taste, presentation, um, anything, and you know, just to

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Speaker 1: stay focused. I've always had a strong focus as I've

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Speaker 1: been working and just noticing not only what I'm doing

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Speaker 1: in my business, but what others are doing, my colleagues

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Speaker 1: across the country, across the world. And you know, I've published,

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Speaker 1: I've read a bunch, so I'm now trusted as an

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Speaker 1: expert in my field. So that's really you know, it's

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Speaker 1: a great thing. Well that are you not only trusted?

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Speaker 1: You wanted the best? So let's go and put the

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Speaker 1: word best and trusted. Because the fact that you have

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Speaker 1: a show there's on their own network that airs every Saturday,

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Speaker 1: you know, Chinese Kitchen Table. Tell us about that show. Yeah,

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Speaker 1: the show has been something that I've envisioned for well

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Speaker 1: over a decade UM since I had my show on

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Speaker 1: the Food Network, Melting Pot in early two thousand's, I've

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Speaker 1: been wanting to get back on have my own show,

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Speaker 1: something that would really highlight my personality and my style,

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Speaker 1: UM that I could shape UM and not be pigeonholed

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Speaker 1: by a production company or producer. And this really happened here,

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Speaker 1: so I'm really pleased with it. I started off this

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Speaker 1: season with a lot of my you know, my standards,

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Speaker 1: my greatest hits as far as recipes, but I'm able

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Speaker 1: to tell a story of how I got to them,

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Speaker 1: and including my family background. I bring some friends in

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Speaker 1: at the end of each show and break bread with

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Speaker 1: them and share experiences and stories, and that's really what

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Speaker 1: I love. I love hospitality, and I love the opportunity

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Speaker 1: to uh teach people how to cook good food. You know,

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Speaker 1: that's healthy, that's simple, and um the taste delicious. Well,

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Speaker 1: you know, I've watched the show and some of your

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Speaker 1: friends bringing they look like hungry when they come into

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Speaker 1: the kitchen. You know, it looked like you're not cooking

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Speaker 1: fast enough. Gap already played already so perspective, and I

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Speaker 1: love the fact that you're talking about Rishwan. I don't

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Speaker 1: want to just be on TV. I want to be

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Speaker 1: on TV talk about my brain, talk about my perspective,

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Speaker 1: my point of view. You know, one of my favorite

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Speaker 1: shows on Netflix is called The Chef Table. When they

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Speaker 1: did it right, just a beautiful it's beautifully produced shows. Sure,

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Speaker 1: and so when I watched this show, you know, I'm

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Speaker 1: glad you you've seen it and the Rodney's being on

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Speaker 1: my show and I'm a big fan of here. I

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Speaker 1: have a lot of shifts that come on my show

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Speaker 1: and because they know I recognized their story and want

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Speaker 1: to let them tell their stories, you know, because you know,

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Speaker 1: you know, I just had chef or Dwado Jordan, one

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Speaker 1: of my good friends. I know him and uh, you know,

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Speaker 1: and we were talking about black chefs, you know, because

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Speaker 1: you know, from black chef to ownership, you know, that's

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Speaker 1: another thing because a lot of times, you know, the

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Speaker 1: history is that which is good cooks, good maids, clean

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Speaker 1: to people, give way tres is, but not being recognized

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Speaker 1: as owners what you are an owner and now and

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Speaker 1: now and not be recognized as top flight in the

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Speaker 1: national chef because sometimes we're just pigeonholes. As the you know,

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Speaker 1: the mom pop chef back there with tator corn bread

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Speaker 1: and all that good stuff. What have you done as

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Speaker 1: far as your brand? It's what you've done. I'm not

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Speaker 1: saying you out there trying to change the world, but

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Speaker 1: you're trying to deliver your personality and that's and this

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Speaker 1: is what you do with what you can do. Yeah.

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Speaker 1: And then and actually I am trying to change the world.

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Speaker 1: I am. I'm gonna help you great one thing that um,

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Speaker 1: and that's something I've aspired to do for many many years. Um.

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Speaker 1: I haven't written down from a diary when I was

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Speaker 1: um uh probably you know, a young teenager. I said,

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Speaker 1: I don't know what I want to do. Whatever it is,

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Speaker 1: I want either to be famous or to change the world.

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Speaker 1: So I'm hoping to, you know, make some change and impact. Um.

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Speaker 1: I've just been voted onto the board of trustees and

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Speaker 1: the James Beard Foundation, which you know is the organization

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Speaker 1: that really recognizes awards. Yeah, and I'm going to be

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Speaker 1: chairing all the awards, so you know, I will be

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Speaker 1: definitely looking to make sure that these opportunities are now

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Speaker 1: diverse and equitable and inclusive. And that's exciting. I've also

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Speaker 1: done a lot of culinary diplomacy work with the U. S.

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Speaker 1: State Department, traveling around the world representing the United States,

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Speaker 1: but also introducing soul food to different cultures in Kazakhstan,

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Speaker 1: in Mexico and Hong Kong and Singapore. I've gone to

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Speaker 1: so far. I supposed to go to Japan and Taypew

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Speaker 1: one this year, but hopefully it can go towards the

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Speaker 1: end of one or two. UM And I'm just passionate

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Speaker 1: about that. I think, you know, food brings people together.

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Speaker 1: It just really demonstrates our common denominators. Um. And it's

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Speaker 1: just it's you know, it's empowering. Everybody should be fed.

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Speaker 1: Everybody should know because you learn how to cook at

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Speaker 1: least one or two dishes for survival. UM. And I'm

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Speaker 1: just trying to grow my brand in the hospitality fields

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Speaker 1: and work on my next cookbook, hopefully continue to do

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Speaker 1: the show and open the restaurant again when we have

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Speaker 1: the restrictions. You know, really one of them really been

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Speaker 1: a state. There's really been locking down ability for restaurants

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Speaker 1: to exist. I aimed to work. It's finally here the

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Speaker 1: E R dot ai. Now let's talk about you mentioned

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Speaker 1: words so food and I'm from Houston, Texas, born and

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Speaker 1: raised and so of a southern bore. So what is

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Speaker 1: so food to you? Because you talked about it, and

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Speaker 1: because my version of so food is I tend to

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Speaker 1: see has been shifted into you see it in buffets

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Speaker 1: and things like that, but you put other people said,

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Speaker 1: now that's not so food shot, So what is so fo.

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Speaker 1: When you're talking about so food, well, I think anywhere

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Speaker 1: you find African Americans in this country, it's you know,

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Speaker 1: it's rooted in the south. Uh. The cuisine created by

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Speaker 1: the enslaved people. I mean the first fusion cuisine, the

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Speaker 1: really the first American cuisine, excuse me, um. And then

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Speaker 1: you know, black folks migrated to the northeast, to the northwest,

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Speaker 1: to Chicago, Midwest. Um here from Houston, Texas. My mom's

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Speaker 1: from Shreeport, Louisiana. My dad's from Virginia. Their soul foods

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Speaker 1: are different, but it's going to be based on excuse me,

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Speaker 1: a lot of the cuisine that our ancestors created with

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Speaker 1: the ingredients they found here, the ingredients they brought and

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Speaker 1: what they were given. You know, um, really humble cuisine.

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Speaker 1: But then you know myself at Ward oh Mashma, we're

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Speaker 1: taking to the next level were in our you know,

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Speaker 1: more refined techniques. Um, we're trying to bring in sustainability

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Speaker 1: and organic products and really bring the cuisine into the

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Speaker 1: next century. It still represents us and our heritage, which

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Speaker 1: is so rich. You know in the African just diaspora.

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Speaker 1: If you expanded to West Africa and North Africa, the Caribbean.

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Speaker 1: We have so much to work with and we've given

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Speaker 1: um so much to this world in terms of flavor

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Speaker 1: and food ways, and if it's up to me, I'm

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Speaker 1: just gonna make sure that we keep getting more credit

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Speaker 1: for that because it's it's really important. Absolutely. By the way,

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Speaker 1: my parents were born in Streeport, Bosier Ship in Louisiana,

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Speaker 1: so I just want to let you know we have

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Speaker 1: a little little roots there together. We very familiar with

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Speaker 1: that part of the country. Like I said, my mom

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Speaker 1: and dad were born in Streeport, basically Bosier, louis What

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Speaker 1: you know is like I know exactly that is. Now,

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Speaker 1: let's talk about your show. We kind of mentioned a

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Speaker 1: little bit Tanya's kitchen table and basically the classic dishes

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Speaker 1: tips on how to cook like a pro, but also

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Speaker 1: a spin and uh one of the spans you did

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Speaker 1: on the famous Creole dirty rice, you know which I

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Speaker 1: love so dirty rice. I've never cooked it, I'll be

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Speaker 1: honest with you. But you have two versions of it.

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Speaker 1: You have one with me and you have a vegan version.

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Speaker 1: Version was the vegan version? Talk to us about that. Well,

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Speaker 1: I have a classic, like you said, with sausage and

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Speaker 1: the chicken lager. Come over, come on, come on, come on,

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Speaker 1: thank come on, come on stop. That's my personal favorite too,

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Speaker 1: but especially living in California and you know now, but

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Speaker 1: when I opened in two thousand and eight, a lot

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Speaker 1: of vegetarians, a lot of vegans in the community, and

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Speaker 1: I just wanted to take care of them. And um,

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Speaker 1: I love cooking fresh vegetables. So it's really the creole

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Speaker 1: spices in there, the Worcester sauces in there, but it's

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Speaker 1: more vegetable forward and and it's a favorite. People love it.

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Speaker 1: And you got the spinach in there, right, the baby spinish.

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Speaker 1: Just yeah, baby spinach at the answer. Just some extra

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Speaker 1: freshness and it's and it looks fantastic. First of all,

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Speaker 1: it looks very easy to do. Of course, you know,

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Speaker 1: you gotta do a lot of chopping the green onions

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Speaker 1: and the peppers, and you know it's a little working.

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Speaker 1: They're browning it out there, so you know, but you

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Speaker 1: made it look easy for me. I saw I one

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Speaker 1: out and I remembered. So that's a that's a talent

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Speaker 1: because you know, sometimes you watch the recipes, you go

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Speaker 1: you get lost in the process, and I want to

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Speaker 1: follow you. I go Okay, cool, that's really quick. Because

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Speaker 1: you know, you you have the ability to talk and

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Speaker 1: and uh and demonstrate the same time. A lot of

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Speaker 1: people can't do that. They'll stop and mixing their stop.

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Speaker 1: Because your ability to talk and demonstrate at the same time,

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Speaker 1: it makes the process so much easier to understand and

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Speaker 1: gives credibility that I can do it too. Thank you,

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Speaker 1: Thank you, glad. Yeah. Now, now, one thing that my

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Speaker 1: wife for her birthday I made her. I I grew

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Speaker 1: some salmon. You know, I ain't really not easy. It

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Speaker 1: was to do salmon some you know, some some sea

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Speaker 1: salt and some lemon and something with the partially and

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Speaker 1: she just thought I did the best thing in the world.

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Speaker 1: And I took a bow for that. Okay, now you

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Speaker 1: do you do it or something with colar greens and

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Speaker 1: creole mustard sauce. And I talked to us about that,

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Speaker 1: and just tell you how you just do these different

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Speaker 1: spins on your show that makes your show that airs

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Speaker 1: every Saturday on their own network, and it's really fantastic.

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Speaker 1: You know. I know we shot on time, but before

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Speaker 1: we want to make sure you understood. I really respect

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Speaker 1: what you do and I ad myrer skill set Okay,

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Speaker 1: tell us about the salmon and those on short today,

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Speaker 1: but I'll have to come back. Yeah. So I took

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Speaker 1: the salmon, the colored green leaf and blanched it. So

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Speaker 1: you put in boiling water until its softens, and you

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Speaker 1: put in ice water so that it stops the cooking process.

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Speaker 1: But it's avaliable. It also helps it stay green. And

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Speaker 1: I took it. I wrapped the salmon file at that,

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Speaker 1: seasoned with some salt, add some olive oil and some

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Speaker 1: thyme fresh time, and wrapped it and then I steam

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Speaker 1: it uh in a steam basket altogether in until the

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Speaker 1: salmon is cooked. Probably I like to cook it medium,

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Speaker 1: so steam and how long is thees minutes? No, probably

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Speaker 1: it's between fifteen and twenty, depending on the weight of

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Speaker 1: the salmon. Fla yeah, but wrap it in that you

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Speaker 1: likely you put colored green around the outside like a

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Speaker 1: little envelope. And then when does the sauce coming to play?

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Speaker 1: The saux is on the side and I make it

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Speaker 1: in the blender. It's um on mustard with mustard seeds

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Speaker 1: and umg, yikes, it's it's a delicious, easy, easy sauce

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Speaker 1: and some spice in it. Really good. Well, first of all,

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Speaker 1: I will be doing that menu when I saw the whole.

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Speaker 1: First of all, I love collegrees. Let me just tell

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Speaker 1: you that. Yeah, that's why I know you gotta come back,

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Speaker 1: because we really got to get dig deep into this

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Speaker 1: conversation because I'd love to I'd love to talk to

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Speaker 1: you more about it and sort of my philosophy behind

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Speaker 1: you know, how I cook and well because it's just natural,

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Speaker 1: and plus we got some southern roots and some kinship

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Speaker 1: down here in Louisama that we need to connect again on.

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Speaker 1: And you know, I just finished the call with Odd

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Speaker 1: Water recently and he was talking about chipling. So we

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Speaker 1: gotta get down to that chipling conversation cause I know

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Speaker 1: you know about that. I know about so but I

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Speaker 1: thank you. I want to tell everybody. Your show airs

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Speaker 1: every Saturday on the On Network. Please don't miss it

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Speaker 1: until Decenter twenty six every Saturday, and it's Tanya's Kitchen Table.

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Speaker 1: It showcases the beauty of cooking local while thinking global.

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Speaker 1: Thank you for coming on my show because okay, we

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Speaker 1: talked soon. Okay, please, okay, take care. If you want

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Speaker 1: to hear more interviews on money Making Conversations, please go

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Speaker 1: to Money Making Conversation dot com and if you want

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Speaker 1: to subscribe, please go to my YouTube channel. I'm Sean McDonald.

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