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Speaker 1: Welcome to Money Making Conversations.

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Speaker 2: It's to show that she is the secrets of success

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Speaker 2: experience firsthand by marketing and Brandon expert Rashan McDonald. I

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Speaker 2: will know he's giving me advice on many occasions. And

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Speaker 2: in case you didn't notice, I'm not broke. You know

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Speaker 2: he'll be interviewing celebrity CEOs, entrepreneurs and industry decision make

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Speaker 2: because it's what he likes to do, it's what he

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Speaker 2: likes to share. Now it's time to hear from my man,

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Speaker 2: Rashan McDonald money Making Conversations.

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Speaker 1: Here we go.

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Speaker 3: Welcome to the Money Making Conversation Masterclass. I'm your host

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Speaker 3: with Shawan McDonald. Our theme is every week, there's no

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Speaker 3: perfect time to start following your dreams because I recognize

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Speaker 3: that we all have different definitions of success. For you,

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Speaker 3: it may be the size of your paycheck. Mine is

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Speaker 3: inspiring you to accomplish your goals and live your very

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Speaker 3: best life. She let me just tell you the truth.

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Speaker 3: It's time to start reading other people's success stories and

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Speaker 3: start living your own. And people always talk about their

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Speaker 3: purpose of gift. If you have a gift, leave with

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Speaker 3: that gift and don't let your friend his family of

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Speaker 3: co worker. Stop you from planning a living your dream.

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Speaker 3: Let's get started, my guess the Chef Alisa Reynolds. Her

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Speaker 3: new show Searching for Soul Food, premieers Friday, June second

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Speaker 3: on Hulu. All episodes are gonna drop so you can

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Speaker 3: binge watch food e food e, foody.

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Speaker 1: I'm a foodie.

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Speaker 3: The show Searching for Soul Food follows rock Star. I'm

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Speaker 3: gonna call it rock star celebrity. I'm Jackie Cook, but

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Speaker 3: I'm not a celebrity chef okay a Lisa Reynolds, and

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Speaker 3: she discovers what soul food looks like around the world,

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Speaker 3: and she seeks out the food. She also explored the stories,

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Speaker 3: the people, and the radishes of each place she visits,

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Speaker 3: bringing her own flavor. As you can hear, she got

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Speaker 3: a little, she got a little magic already. International Journey

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Speaker 3: finds Chef Renalds exploring the culinary worlds of Mississippi. Say it,

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Speaker 3: I love Oklahoma, Been there, Appalachia, South Africa, Italy, Jamaica. Ooh,

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Speaker 3: we got to talk about that Peru in La where

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Speaker 3: I spent fifteen years. Please welcome the money making conversations

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Speaker 3: that one and on the celebrity chef Alisa Reynolds.

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Speaker 1: How you doing?

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Speaker 4: I am wonderful and what a wonderful, wonderful time to

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Speaker 4: be on your show.

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Speaker 5: This is amazing. I'm so excited.

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Speaker 3: Well, first of all, if anybody follows my social media,

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Speaker 3: they know I'm a foodie. And if people I have

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Speaker 3: friends and richell and stop it, brother everything, I can't

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Speaker 3: follow you because you make me home.

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Speaker 1: I like yesterday the other day I posted h.

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Speaker 3: Toasted avocado toast break guacamola spread across Sunday side up,

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Speaker 3: little party pop and it went crazy, went viral, and

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Speaker 3: so so I'm all about love to bake. And so

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Speaker 3: when I saw the opportunity to interview you searching for

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Speaker 3: soul food, a little background on me, real quick, born

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Speaker 3: and raised in Houston, Texas. So I am a country boy.

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Speaker 3: So you start talking soul food, I'm gonna listen and

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Speaker 3: we're gonna share, and we're gonna educate everybody about your show.

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Speaker 3: So tell me about you. Just get it off started,

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Speaker 3: get a little background on you.

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Speaker 4: I got some Houston roots in there too, my mom, yes, yes, yes,

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Speaker 4: my my family, my ancestors, and we still have our land.

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Speaker 4: Uh there in Mississippi. But I'm the only sibling of

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Speaker 4: my mom that was born in l A. All my

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Speaker 4: sisters were born in Houston, so we got we got

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Speaker 4: love for Age Town all day, every day.

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Speaker 1: Awesome, awesome.

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Speaker 3: Well, my show airs in Houston, Texas. So what part

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Speaker 3: of Houston do you know? What the background of what

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Speaker 3: part of Houston.

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Speaker 5: They were born? Well, you know, they changed a lot

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Speaker 5: of the names, but Aggre's home.

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Speaker 1: I'm still okay.

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Speaker 4: And then one of the wards, Please forgive me. I

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Speaker 4: don't want to shout up the ground.

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Speaker 3: I was born in fifth ward. So I was born

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Speaker 3: in fifth ward? You got what the school in the third ward?

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Speaker 3: I know, I knew we liked this, we had that.

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Speaker 1: You have not confused me. We went searching for our love.

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Speaker 4: We found it so fast, is what I'm about. Well,

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Speaker 4: a little, good, little background on me. I am a chef, obviously,

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Speaker 4: and I've been cooking for a long time, twenty plus years.

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Speaker 4: And why have this, you know, passion for you know,

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Speaker 4: elevating who we are.

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Speaker 5: And I had.

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Speaker 4: Cooked French food, California cruisine for so long, and I

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Speaker 4: you know, sometimes we run away from our culture, and

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Speaker 4: I think that I ran straight back to it. Because

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Speaker 4: I wanted to say, this is a part of American history.

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Speaker 4: Why do we feel ashamed of it? We are We've

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Speaker 4: created something that is known around the world. Yes, it

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Speaker 4: was tragic and all those things, but again, we create

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Speaker 4: something that can't be moved, contained or destroyed, and it's

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Speaker 4: called love through our food. Soul food became our love

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Speaker 4: language when our backs were against the wall. This is

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Speaker 4: the only thing that we had, and now they're delicacies

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Speaker 4: around the world. The word soul food came from our

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Speaker 4: experience and I just wanted to highlight that. And I

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Speaker 4: jumped into our food and I said, how do I

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Speaker 4: elevate it? So obviously I'm here in California and Los Angeles,

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Speaker 4: so we have a lot of health conscious people. I

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Speaker 4: wanted to just you know, and there's no wrong way

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Speaker 4: to do sulfo. Well, yeah, if it don't taste good.

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Speaker 1: You know, most of the people from California move from the.

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Speaker 4: South exactly, the Great migration exactly. So we have a

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Speaker 4: lot of great food here. But you know, I wanted

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Speaker 4: to take it and say, how can I make mine different?

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Speaker 4: So we have my favorite flavor profiles are gluten free, vegan.

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Speaker 4: We still have you know, halal, organic meats, grass fed meat.

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Speaker 4: I just wanted to elevate it a little bit and

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Speaker 4: give us I like to call evolve nostalgia.

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Speaker 3: Let me just ask you this question, because you know,

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Speaker 3: I go into buffets, I go into like Golden Corral,

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Speaker 3: different places like that to eat food when I want

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Speaker 3: to get veggies and stuff like that.

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Speaker 1: Especially what exactly is soul food?

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Speaker 4: Well, you know that's why I'm searching, baby, Soul food

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Speaker 4: to me is the love language, like I said before,

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Speaker 4: of our ancestors. It is something that was created without

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Speaker 4: anything and now is turned into love. And that's the

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Speaker 4: whole reason why I started searching. What is this food?

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Speaker 4: Why does it make you feel so amazing?

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Speaker 5: What is it?

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Speaker 4: You can taste the love in the energy within it,

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Speaker 4: the intent behind it. And I think that, you know,

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Speaker 4: being that Black American, most of our history journey, if

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Speaker 4: we haven't done our ancestry or looked all the way

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Speaker 4: back in there starts at the shores of this nation.

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Speaker 4: And we have to also understand, we have to understand

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Speaker 4: that the power of having something such as a food

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Speaker 4: that is known around the world within these times, you know,

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Speaker 4: because we're the youngest of the African diaspora, if you

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Speaker 4: will absolutely for us to be able to do what

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Speaker 4: we've done in the short amount of time through all

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Speaker 4: this pain, and our food, soul food has become something

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Speaker 4: that is known around the world, says something about who

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Speaker 4: we are as people.

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Speaker 3: Let me ask you this so you know, at the

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Speaker 3: beginning doing your interview, Chef Runalds, I talk about exploring

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Speaker 3: cooling their worlds. I got Mississippi, I got Oklahoma, Okay,

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Speaker 3: kind of got South Africa.

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Speaker 1: I've been to South Africa. Got your maker. But then

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Speaker 1: you say, Italy, Peru, Well.

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Speaker 5: This is a thing, our story. That's what I wanted

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Speaker 5: to know.

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Speaker 4: Is it unique to us or does this Has this

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Speaker 4: happened around the world. Have people had to make food

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Speaker 4: when their backs were against the wall? And what does

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Speaker 4: that taste like?

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Speaker 5: And what is this?

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Speaker 4: You know, what do other countries consider their sol old food?

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Speaker 4: You know, the food of survival, ingenuity, compassion. And when

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Speaker 4: I went to Peru, it was right there. When I

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Speaker 4: went to Italy. I mean, I don't want to give

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Speaker 4: away a lot of things, but we we.

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Speaker 3: Oh, no, we're not gonna give away because because what

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Speaker 3: I'm hearing is it's about storytelling. Because see what people

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Speaker 3: for people to understand that, you know, first of all,

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Speaker 3: you're doing your what you're passionate about, what you love.

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Speaker 3: We're talking about the star, the host of Searching for

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Speaker 3: Soul Food.

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Speaker 1: It's going to air on Hulu.

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Speaker 3: I'm talking to celebrity chef Rentals and the thing about

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Speaker 3: she has a business. You're about to celebrate your ten

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Speaker 3: year anniversary at your restaurant called My two Cents.

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Speaker 1: Yes cool.

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Speaker 3: Now, when you was doing this, you flying to Italy,

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Speaker 3: You're flying to start offer what was happening? Were you

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Speaker 3: nervous about leaving your business for these extended stays to

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Speaker 3: tape the television series.

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Speaker 4: Well, let me just give you a little bit backstory

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Speaker 4: on how the show came about.

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Speaker 5: Okay, we want to talk about.

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Speaker 1: Okay, success.

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Speaker 4: When you were talking about that, when you were talking

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Speaker 4: about what does success look like, it really resonated with

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Speaker 4: me because having a small business, as you know, is

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Speaker 4: extremely difficult, especially if you you know, are black, don't

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Speaker 4: have any credit, all of this kind of thing.

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Speaker 5: There's a lot of things stacked up against you. But

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Speaker 5: what is success.

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Speaker 4: Success in my view is being able to pay every

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Speaker 4: bill barely if not.

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Speaker 5: But the bigger.

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Speaker 4: Success is to be able to inspire a community. And

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Speaker 4: this is what I take my talent to inspire a community,

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Speaker 4: my community, and now with the show, even more the world.

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Speaker 4: And that is a blessing and I'm grateful every single

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Speaker 4: moment of the day. But the show came about because

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Speaker 4: I was almost losing my dream. And that's what I

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Speaker 4: want people to understand. When you're back is against the wall,

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Speaker 4: you got to think about soul food, how these people,

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Speaker 4: our people still survive. This is just like business. You

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Speaker 4: want to follow your dream. It is very hard because

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Speaker 4: sometimes your dream can feel like a nightmare. You can't

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Speaker 4: understand why I'm trying as hard as I can, Why

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Speaker 4: am I still losing? But you know what, you gotta

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Speaker 4: hold on and you got to persevere and you got

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Speaker 4: to push through. And that's I even tell some of

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Speaker 4: my employees even if you don't if you didn't sing good,

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Speaker 4: but you kept singing so much that people will start

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Speaker 4: knowing your song.

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Speaker 5: You could be like, yeah, I love that song, that's

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Speaker 5: what you're on a case.

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Speaker 3: Oh yeah, yeah, like they did, Like the guy was

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Speaker 3: famed American Idol.

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Speaker 5: Yes, And so I was about to lose my restaurant.

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Speaker 4: I was in litigation with a disgrunpt you know, an

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Speaker 4: old partner, and instead of and I found myself going

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Speaker 4: to bed waking up. Soon as I would open my eyes,

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Speaker 4: I would start bawling, crying because I was working so

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Speaker 4: hard and it just was so hard, and I had to,

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Speaker 4: you know, I started making decisions to do I close it,

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Speaker 4: What am I gonna do?

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Speaker 5: This and that?

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Speaker 4: And I said, you know what, I can keep thinking

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Speaker 4: about this all the time, because I believe if you

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Speaker 4: believe in something, you have to If you start thinking

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Speaker 4: about losing it, you will lose. You have to think

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Speaker 4: about something else, or you have to. I don't know,

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Speaker 4: but I just said, you know what, if I could

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Speaker 4: just get away, what would be the perfect show. And

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Speaker 4: I hired this young lady that shout out to little Janis,

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Speaker 4: that had just graduated from University of California, and I said.

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Speaker 5: What did you graduate from?

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Speaker 4: And she goes, oh, I'm I graduated.

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Speaker 5: I write scripts Da da da da dah, well Hollywood

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Speaker 5: or whatever.

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Speaker 4: Because she had no restaurant experience, I don't know why

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Speaker 4: I hired her, because.

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Speaker 5: She was just so great.

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Speaker 1: Okay, you're hired.

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Speaker 4: And I turned and we in the kitchen and then

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Speaker 4: we at the restaurant and I'm losing my shirt, you know,

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Speaker 4: And I said, well, I got a story, and she goes, huh, well,

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Speaker 4: I'll come over one day. You can drink a bottle

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Speaker 4: of wine and you can just spill out everything that

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Speaker 4: you think, you know.

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Speaker 5: A show would be in.

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Speaker 4: We're just doing this and again, I'm doing this not

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Speaker 4: to cry. I'm doing this to just get out of

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Speaker 4: my zone because I was. It was so hard trying

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Speaker 4: to hold onto a restaurant and that consuming your thoughts

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Speaker 4: at all times. So I said, sure, come over, and

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Speaker 4: I remember Rashan and it and it's so crazy. I

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Speaker 4: ran out of the kitchen and I said, I know

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Speaker 4: what it is, searching for.

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Speaker 5: Social I will.

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Speaker 4: I can't even believe that this is all happening, because

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Speaker 4: I don't think that if I wasn't losing my restaurant,

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Speaker 4: I may not have thought of this.

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Speaker 5: Show, you know.

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Speaker 3: And so so basically it came out of out of fear,

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Speaker 3: it came out of discomfort. But what what didn't stop

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Speaker 3: you was your ability to dream though. See that's what

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Speaker 3: I love about your story. And see what people do

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Speaker 3: is they turn, they could turn. They you didn't allow

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Speaker 3: you dream to come a nightmare, and you just continue

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Speaker 3: to live and stay passion with it. Because what I

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Speaker 3: take away from it, when you hired a young lady,

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Speaker 3: y'all was still talking about your dream. You wouldn't talking

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Speaker 3: about opening it up, going to work in the Phillips

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Speaker 3: gas station, or I'm gonna do a forty hour week job.

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Speaker 3: You still in the moment trying to figure it out.

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Speaker 3: And as you if you and I always tell people

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Speaker 3: when you're dark, in your darkest moment, you.

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Speaker 1: Don't run from your dream. You'd need to work. You

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Speaker 1: should put more hamwork into your dream if that's what

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Speaker 1: you want to do.

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Speaker 4: And we have to also channel our ancestors and understood

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Speaker 4: this is not the roughest times. Okay, my dad has

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Speaker 4: seen people lynched in his face, and my dad is

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Speaker 4: upstairs right now.

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Speaker 5: You know what I mean.

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Speaker 4: We have to understand that we are amazing and we

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Speaker 4: have stood the test of times, and we ain't going nowhere,

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Speaker 4: and we have to dream big even if it hurts.

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Speaker 4: There's some days to make my to make my restaurant open,

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Speaker 4: I had to decide whether to put gas in my

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Speaker 4: car or pay a bill at the restaurant. People don't

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Speaker 4: understand to follow your dreams is very, very, extremely challenging.

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Speaker 3: But if you leave right in the name of a restaurant,

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Speaker 3: won't let everybody know because it's a real restaurant. It's

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Speaker 3: called My Two Cents. She's celebrating this year her tenth anniversary.

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Speaker 3: So what she's talking about is she didn't walk away

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Speaker 3: from her dream, she didn't walk away from opportunity. What

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Speaker 3: I always tell people is that you know your mistakes,

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Speaker 3: that you learn to be successful when you make a mistake.

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Speaker 3: If you repeat the mistake, then you just realize you

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Speaker 3: want to fail. You supill to learn for the mistake.

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Speaker 3: And So what I love about the place My two

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Speaker 3: Cents and the story that we're going on and we

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Speaker 3: developing and creating this relationships, is that I love your voice.

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Speaker 1: Chef friends.

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Speaker 3: You know, there's a lot of people out there, you

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Speaker 3: know it's it's you always tell me what Why's she o?

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Speaker 1: TV?

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Speaker 3: Your force is very charismatictic, is very engaged.

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Speaker 1: You a good story. Thank you.

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Speaker 5: I used to not like my voice. I used to

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Speaker 5: be like, why do I sound like that?

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Speaker 4: But I've been hearing it lately since I've been doing

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Speaker 4: a lot of interviews that I have a voice and

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Speaker 4: that's just beautiful. And again, I want to tell your viewers,

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Speaker 4: I'm not not a spring chicken. So you don't never

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Speaker 4: have to stop dreaming. You can die dreaming. Okay, it's

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Speaker 4: like we.

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Speaker 1: I love her, I love it.

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Speaker 3: I'm not a spring chicken. Okay, we're about to go

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Speaker 3: to the break. When we come back, I'm gonna just

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Speaker 3: tell you something. I want to talk soul food with you.

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Speaker 3: I want to talk so food because the country boy

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Speaker 3: fifth got to talk to you. We come right back

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Speaker 3: talking to searching for soul food, were searching by it

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Speaker 3: on Money Making Conversation Class. But she then went to Jamaica, Peru,

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Speaker 3: Los Angeles, Italy, South Africa, Oklahoma, Mississippi, Glacia. Whoo, and

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Speaker 3: we're gonna get me right back. Don't go nowhere.

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Speaker 6: We'll be right back with more Money Making Conversations Masterclass

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Speaker 6: with Rashaan McDonald. You are now tuned into the Money

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Speaker 6: Making Conversations.

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Speaker 1: Minute of Inspiration with Rashawn McDonald money Love, what you

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Speaker 1: pray of you and am you?

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Speaker 3: And in Houston, Texas for about four years and got

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Speaker 3: her engineering degree. Lonnie worked as an engineer for IBM

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Speaker 3: and other companies for more than ten years did she

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Speaker 3: realized that engineering was not her passion. Stand up comedy

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Speaker 3: was her gift.

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Speaker 7: I just think everybody should tell their journey, and especially

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Speaker 7: people of color. People don't understand how hard it is

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Speaker 7: for us to make it. That's why I want everybody,

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Speaker 7: especially during the pandemic, to share their story, you know,

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Speaker 7: and so this is my story. I grew up in

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Speaker 7: Detroit and the Brewster Projects, and it just takes you

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Speaker 7: through that whole life thing because you know, some people

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Speaker 7: only know me from real or from Chelsea Lady, or

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Speaker 7: you know the shows that Rashan will put me on.

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Speaker 7: So but you know, it's the whole journey.

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Speaker 3: If you want to hear this full interview with Lonnie Love,

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Speaker 3: visit Moneymaking Conversations dot com.

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Speaker 1: Keep winning.

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Speaker 6: Now let's return to Money Making Conversations Masterclass with Rashaan McDonald.

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Speaker 3: Welcome back to Money Making Conversation master Classes. She's She's

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Speaker 3: just sawved searching for Soul Foods. All episodes it premiere's Friday,

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Speaker 3: June second. All episodes were premiere that day. In other words,

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Speaker 3: it's binge watching and I love doing the show. It's

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Speaker 3: a half hour episodes forty five min episodes from it.

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Speaker 5: It's about twenty six minutes to a half hour.

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Speaker 1: Year girl, Joe Champing, I will watch that in one day.

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Speaker 3: See it's something about me when they get in that

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Speaker 3: little twenty five thirty minutes. I just sit there and watch.

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Speaker 3: It's that forty five in an hour that I struggle with.

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Speaker 4: Yes, well, I'll give you enough to where you are

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Speaker 4: going to be hungry. And I'm tasting and I'm loving

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Speaker 4: and I'm talking to people and I'm discovering the food.

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Speaker 5: And you know, Peru was man.

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Speaker 4: Peru, y'all, Rashaun Peru took me there, Okay, it took

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Speaker 4: me there. And you know they've been doing one of

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Speaker 4: their food traditions called a poncha Manca where they put

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Speaker 4: everything in the ground, right, potatoes, meats and all of

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Speaker 4: it in the ground and they pray over it. Bo

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Speaker 4: do they everything? This has been going on for eight thousand.

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Speaker 1: Years right now? What do they put in the ground?

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Speaker 5: What?

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Speaker 1: What? What food are they putting in the ground?

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Speaker 4: What I tell you, baby, they got three thousand varieties

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Speaker 4: of just the potato.

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Speaker 1: Okay, I'm over in chrudged with my baked potatoes. That's

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Speaker 1: what I'm saying.

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Speaker 5: I got a red erupt it. Y'all three thousand.

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Speaker 4: They put potatoes, then they layer it, they put their herbs,

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Speaker 4: and then they have their meats.

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Speaker 5: And then they put the guinea pig. Now you know

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Speaker 5: how I tasted the guinea pig. I have to.

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Speaker 1: Now you brun a pig. Now I'm gonna tell you him.

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Speaker 1: My father would go, will he buy a hall?

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Speaker 5: A hall?

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Speaker 3: He bring it that whole hall to our house. And

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Speaker 3: we had a little two bedroom shotgun house. I had

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Speaker 3: six sisters, two brothers were all this house.

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Speaker 1: Everything got ate in that that pig didn't survive.

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Speaker 3: That survive from chitlings, pig feet, uh huh, hoghead, cheese,

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Speaker 3: all of it, all.

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Speaker 1: Of it, from the rooty really to the tooting. We

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Speaker 1: really ate it like that.

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Speaker 3: And even today I will eat chitlings and people are like,

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Speaker 3: I can't play it. Yes, I do, I eat chitten Well,

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Speaker 3: let me came to my office right now. I will

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Speaker 3: go with my freezers and freezer because I have a

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Speaker 3: I have a full or full kitchen in my office

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Speaker 3: in Atlanta. I will pull out some chitlins and guess what,

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Speaker 3: in two hours we'll be eating on some white rice

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Speaker 3: with some hot sauce.

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Speaker 1: I don't know if you eat chitlin's.

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Speaker 4: Let me tell you something. I brought chitlings on the plane.

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Speaker 4: Don't get it twisted.

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Speaker 5: Okay. My mama is from the South, from Houston.

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Speaker 1: Okay, I love it.

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Speaker 6: I love it.

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Speaker 4: I was not going to the South and not bringing

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Speaker 4: some chit I checked them in the back, Yes I did.

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Speaker 5: I walked through Esa with my chitlins.

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Speaker 1: Oh my god, because you don't say.

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Speaker 5: That much, because we don't get them. We don't see

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Speaker 5: them here as much as we did.

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Speaker 4: But I brought my mama's out. She said, don't come

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Speaker 4: back here without no chilluns.

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Speaker 3: Right, No, Now, Kroger sells chicklings. Now that's why I

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Speaker 3: get my chitlin's. Some crooked they sell them.

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Speaker 1: I go in there.

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Speaker 3: It's a nice little pack I put in the freezer

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Speaker 3: when I won't pull them out. It's the easiest thing

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Speaker 3: to cook, it's easy to season, and it tastes good.

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Speaker 3: Of course, you know, you know my wife, she don't

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Speaker 3: like them, when a lot of my friends don't like them.

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Speaker 3: So usually I just portion it out and eat it

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Speaker 3: over a period of time.

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Speaker 1: But I enjoy to me that's soul too.

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Speaker 4: Well, what I'm talking about, it's some of the delicacies. Now,

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Speaker 4: this is what people are all chillers. And but you'll

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Speaker 4: go right over to another country and they have something

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Speaker 4: similar or something and be like, oh that's a delicacy.

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Speaker 4: Oh wow, and respect it. Respect the titling. Okay, you

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Speaker 4: don't have to eat it. But it's a part of

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Speaker 4: our heritage. And again you will go different and they

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Speaker 4: will have something similar and we won't be like, oh

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Speaker 4: that's growth.

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Speaker 5: It's like, oh that's a delicacy, and step. So I

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Speaker 5: just want us to say I.

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Speaker 1: Won't eat raw oysters. I won't come.

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Speaker 3: Now fried oysters. Oh and pop boys, girl, you have

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Speaker 3: to run me out of the kitchen.

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Speaker 1: That's me. I'm telling you. How like you said, people

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Speaker 1: sway different ways. I eat a plate full of chidlings.

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Speaker 1: You show me roster girl, I ain't eating that. I

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Speaker 1: ain't that stuff. Get that out of my faith. But

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Speaker 1: I'm over there just chowing down.

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Speaker 5: The gamowing down.

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Speaker 1: I love it. Now.

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Speaker 3: You know when you when you talk about this show,

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Speaker 3: now you know, before we're going to further, I want

440
00:21:37,680 --> 00:21:40,480
Speaker 3: at least lit everybody describe to us your restaurant my

441
00:21:40,640 --> 00:21:44,359
Speaker 3: two cents because that's the that's been ten years, you

442
00:21:44,440 --> 00:21:47,080
Speaker 3: survived the pandemic, and we all know you're in the

443
00:21:47,080 --> 00:21:49,320
Speaker 3: state of California. State of California has some of the

444
00:21:49,480 --> 00:21:52,760
Speaker 3: harshest lockdown rules.

445
00:21:52,520 --> 00:21:54,440
Speaker 1: For engagement, for eve.

446
00:21:55,160 --> 00:21:59,840
Speaker 3: For separation and everything. How did you survive and what

447
00:22:00,040 --> 00:22:03,560
Speaker 3: exactly it's the menu that you offer it my too, Let's.

448
00:22:03,400 --> 00:22:04,520
Speaker 5: Talk about my two cents.

449
00:22:04,520 --> 00:22:06,280
Speaker 4: The reason why I named it my two cents is

450
00:22:06,320 --> 00:22:09,119
Speaker 4: because it's my opinion and my little two pennies, okay,

451
00:22:09,680 --> 00:22:14,879
Speaker 4: and I wanted something reflective of us, but my opinion.

452
00:22:14,920 --> 00:22:17,000
Speaker 4: So nobody can come and say this ain't so food.

453
00:22:17,040 --> 00:22:18,840
Speaker 4: You ain't doing it right, La da da da da.

454
00:22:18,920 --> 00:22:21,080
Speaker 4: I just say, hey, it's my opinion, and what we

455
00:22:21,160 --> 00:22:27,800
Speaker 4: offer there is kind of like an exploration in my travels,

456
00:22:28,359 --> 00:22:31,320
Speaker 4: in my experience as a chef coming up, and I

457
00:22:31,320 --> 00:22:33,280
Speaker 4: put a little bit of that in each of the dishes.

458
00:22:33,320 --> 00:22:35,280
Speaker 4: We'd have things like shrimp and grits. I do fried

459
00:22:35,320 --> 00:22:39,080
Speaker 4: green tomatoes. I do oxtail tacos because you know we're

460
00:22:39,119 --> 00:22:41,879
Speaker 4: in La everybody got to have a specific taco. So

461
00:22:42,160 --> 00:22:46,000
Speaker 4: my ours is a oxtail, which is one of our

462
00:22:46,040 --> 00:22:46,760
Speaker 4: top sellers.

463
00:22:47,640 --> 00:22:48,679
Speaker 5: I do a fried.

464
00:22:50,720 --> 00:22:53,560
Speaker 4: Meat loaf, a turkey meat loaf burger on Texas toast

465
00:22:53,600 --> 00:22:55,160
Speaker 4: honey that is really good.

466
00:22:55,880 --> 00:23:00,119
Speaker 5: We do vegan spaghetti, and all my sides, the greens.

467
00:23:00,200 --> 00:23:03,320
Speaker 4: The black eyed peace stew, the sweet potato pecan crumble,

468
00:23:03,359 --> 00:23:05,720
Speaker 4: all those things are gluten free and vegan. My mac

469
00:23:05,760 --> 00:23:08,680
Speaker 4: and cheese is gluten free. My fried chicken is gluten free.

470
00:23:08,840 --> 00:23:12,119
Speaker 4: My fried catfish is gluten free. My oils that I

471
00:23:12,240 --> 00:23:14,920
Speaker 4: use are not canola. We don't use canola oils or

472
00:23:15,000 --> 00:23:18,480
Speaker 4: vegetable oils. We use Rites brand in our fryer. We

473
00:23:18,560 --> 00:23:22,600
Speaker 4: use avocado oil, grape seed oil, and olive oil. Everything

474
00:23:22,680 --> 00:23:27,000
Speaker 4: is fresh. We make all our dressings, all of our sauces,

475
00:23:27,480 --> 00:23:29,480
Speaker 4: nine of our sauces. Now I ain't made the hot

476
00:23:29,520 --> 00:23:31,760
Speaker 4: sauce yet, but when you know, we got some Louisiana.

477
00:23:31,320 --> 00:23:32,240
Speaker 5: In there to get you.

478
00:23:34,200 --> 00:23:37,040
Speaker 4: And then all my desserts are my sister. My sister

479
00:23:37,119 --> 00:23:39,639
Speaker 4: is from Houston, Texas, and every dessert is from Houston Honey,

480
00:23:39,880 --> 00:23:43,200
Speaker 4: from the strawberry strawberry strawberry cake to that peach cobbler,

481
00:23:43,280 --> 00:23:45,240
Speaker 4: and we do a vegan, gluten free peach cobbler, and

482
00:23:45,280 --> 00:23:48,480
Speaker 4: then we do the traditional peach cobbler. So we let

483
00:23:48,520 --> 00:23:54,400
Speaker 4: our clients and our supporters have a choice. So if

484
00:23:54,440 --> 00:23:58,480
Speaker 4: you're gonna go towards, you know, a healthier approach, my

485
00:23:58,560 --> 00:24:00,480
Speaker 4: two cents is for you because it ain't she too,

486
00:24:00,520 --> 00:24:02,040
Speaker 4: So come in with your pocketbooks full.

487
00:24:02,200 --> 00:24:07,440
Speaker 5: Okay, I love.

488
00:24:07,240 --> 00:24:07,840
Speaker 1: It, I love it.

489
00:24:07,920 --> 00:24:10,879
Speaker 3: Let me tell youself. It's Chef fernalds Now. Where is

490
00:24:11,000 --> 00:24:12,280
Speaker 3: my two cents located at?

491
00:24:13,680 --> 00:24:16,280
Speaker 4: My two cents is located in the area of La

492
00:24:16,359 --> 00:24:19,720
Speaker 4: called mid City, and that is five five eight three

493
00:24:19,880 --> 00:24:25,360
Speaker 4: West Eco Boulevard, Los Angeles, California, nine zero zero one nine.

494
00:24:25,600 --> 00:24:28,199
Speaker 4: It is a little twenty four seater. We're in a

495
00:24:28,240 --> 00:24:30,440
Speaker 4: little shopping marrow and it's a bundle of love. When

496
00:24:30,480 --> 00:24:32,320
Speaker 4: you walk in, we say welcome. When you leave, we

497
00:24:32,359 --> 00:24:33,000
Speaker 4: say thank you.

498
00:24:33,280 --> 00:24:35,200
Speaker 1: That's over there by the four or five.

499
00:24:36,000 --> 00:24:39,160
Speaker 5: Yeah, the actually for we're off of you know Librea.

500
00:24:39,520 --> 00:24:42,000
Speaker 1: Absolutely you make her. If you're going south, you make

501
00:24:42,000 --> 00:24:43,200
Speaker 1: a right correct.

502
00:24:43,600 --> 00:24:45,720
Speaker 4: If you're going south, you're gonna make a right exactly

503
00:24:45,800 --> 00:24:47,560
Speaker 4: if you're coming from down and if you're coming from

504
00:24:47,560 --> 00:24:50,000
Speaker 4: the south, you're gonna make that left right.

505
00:24:50,280 --> 00:24:53,119
Speaker 3: Absolutely, you will see me because because what let me

506
00:24:53,200 --> 00:24:55,520
Speaker 3: tell me your hours operation, Because like I said, that's

507
00:24:55,520 --> 00:24:57,679
Speaker 3: a Wednesday of coming down to La so I can

508
00:24:57,720 --> 00:24:58,880
Speaker 3: experience my two cents.

509
00:24:58,920 --> 00:24:59,280
Speaker 5: Good dat.

510
00:24:59,800 --> 00:25:01,359
Speaker 1: I'm I'm just telling you.

511
00:25:01,520 --> 00:25:03,480
Speaker 3: I'm not saying I'm not asking you to be there

512
00:25:03,520 --> 00:25:05,600
Speaker 3: because I'm a food I'm going there and I'm a post.

513
00:25:05,760 --> 00:25:08,040
Speaker 3: Everybody levt know my two cents. Put it on my

514
00:25:08,119 --> 00:25:10,560
Speaker 3: social media and smile and say I got this, I

515
00:25:10,600 --> 00:25:12,520
Speaker 3: got this, I got this. I'll be hanging out with

516
00:25:13,119 --> 00:25:15,520
Speaker 3: my Houston girls. See, they were born in Houston. I'm

517
00:25:15,520 --> 00:25:17,480
Speaker 3: born in Houston and all that. Because she's on the person,

518
00:25:17,720 --> 00:25:19,239
Speaker 3: she's on the stranger in my life and who I'm

519
00:25:19,240 --> 00:25:21,439
Speaker 3: talking on the phone is Chef Raynolds in LA.

520
00:25:21,720 --> 00:25:23,119
Speaker 1: But everybody else born in Houston.

521
00:25:23,200 --> 00:25:26,720
Speaker 3: So they like my cousins because I'm third bar, I'm

522
00:25:26,720 --> 00:25:33,040
Speaker 3: born kids. As we wrap up the call here because

523
00:25:33,200 --> 00:25:34,879
Speaker 3: I'm so glad you took the time to talk to

524
00:25:34,920 --> 00:25:37,159
Speaker 3: me about your show. And Hulu is one of my

525
00:25:37,200 --> 00:25:39,080
Speaker 3: favorite channels. I know a lot of great people over

526
00:25:39,080 --> 00:25:41,840
Speaker 3: there producing incredible at the Onyx Collective.

527
00:25:41,960 --> 00:25:46,320
Speaker 4: Oh my god, honest, Onyx Collective and Hulu believed in

528
00:25:46,359 --> 00:25:49,160
Speaker 4: my dream. We're talking about dreams and and Onyx Collector.

529
00:25:49,520 --> 00:25:51,960
Speaker 4: Onyx Collective is my dream Maker Baby.

530
00:25:52,040 --> 00:25:56,119
Speaker 3: And again when you did the traveling, did anything surprise you?

531
00:25:56,200 --> 00:25:59,800
Speaker 3: What's the amount of work involved in producing these show

532
00:25:59,840 --> 00:26:02,400
Speaker 3: that did? Because you know a lot of people think,

533
00:26:02,400 --> 00:26:05,280
Speaker 3: you know, turn on those cameras and that's it. Sometimes

534
00:26:05,280 --> 00:26:08,240
Speaker 3: you have to repeat things. Each country you went to

535
00:26:08,280 --> 00:26:12,200
Speaker 3: had a different experience. Name two experiences that not giving

536
00:26:12,240 --> 00:26:15,080
Speaker 3: away the series, it really changed you change your whole

537
00:26:15,080 --> 00:26:16,560
Speaker 3: approach to how you look at life.

538
00:26:19,320 --> 00:26:23,480
Speaker 4: I would say the one just off the top. If

539
00:26:23,520 --> 00:26:25,840
Speaker 4: I wanted to think, I would say, I'm not going

540
00:26:25,920 --> 00:26:30,440
Speaker 4: to give it away. But the Jerk experience in Jamaica

541
00:26:30,640 --> 00:26:33,840
Speaker 4: changed how I looked at Jerk and how I looked

542
00:26:33,880 --> 00:26:42,400
Speaker 4: at the whole Jamaican story. And I would say Appalachia

543
00:26:42,840 --> 00:26:46,600
Speaker 4: because you know, I was in a place where listen,

544
00:26:48,080 --> 00:26:52,639
Speaker 4: if you don't like nobody, no one moved to Apalachia,

545
00:26:52,720 --> 00:26:54,760
Speaker 4: like you know what I'm saying it, It's very much

546
00:26:54,880 --> 00:26:57,960
Speaker 4: like I got there. And I said, hey, I understand you.

547
00:26:58,320 --> 00:27:02,440
Speaker 5: If I didn't like nobody, this wild live is where

548
00:27:02,480 --> 00:27:02,840
Speaker 5: I would be.

549
00:27:07,160 --> 00:27:09,560
Speaker 4: So I said, I get it, because nobody's just turning

550
00:27:09,600 --> 00:27:10,840
Speaker 4: a corner and driving up there.

551
00:27:10,880 --> 00:27:11,479
Speaker 5: All right, right?

552
00:27:12,080 --> 00:27:14,520
Speaker 1: You here, you here, and you know why you here?

553
00:27:14,960 --> 00:27:16,280
Speaker 1: And you know why you're not leaving.

554
00:27:16,480 --> 00:27:20,800
Speaker 3: Okay, you know, I just got to go because you

555
00:27:20,800 --> 00:27:23,640
Speaker 3: you you. I'm tearing some chef realer when you said Jamaica,

556
00:27:23,680 --> 00:27:25,360
Speaker 3: because I love festival bread.

557
00:27:27,359 --> 00:27:29,119
Speaker 1: And I love me some jerk pork.

558
00:27:29,200 --> 00:27:31,159
Speaker 3: You can you can beat me with a stick to

559
00:27:31,480 --> 00:27:32,880
Speaker 3: get jerk pork out of my head.

560
00:27:33,359 --> 00:27:35,879
Speaker 1: I know these health nuts. I need your chicken.

561
00:27:35,960 --> 00:27:38,400
Speaker 5: Hey hey, hey, hey go did.

562
00:27:38,359 --> 00:27:41,320
Speaker 1: Jamaica get some real jerk pork? And you done?

563
00:27:42,160 --> 00:27:43,840
Speaker 5: Yeah? Guess that's where it came from.

564
00:27:44,040 --> 00:27:48,240
Speaker 3: You done so so that to me, the experience and

565
00:27:48,320 --> 00:27:50,840
Speaker 3: the Let me just compliment you on a couple of things.

566
00:27:50,840 --> 00:27:51,119
Speaker 1: Here.

567
00:27:52,000 --> 00:27:57,360
Speaker 3: An incredible voice, your voice, and it's engaging, your great storyteller,

568
00:27:57,800 --> 00:27:59,200
Speaker 3: out standing personality.

569
00:28:00,080 --> 00:28:01,120
Speaker 1: You love what you do.

570
00:28:01,200 --> 00:28:04,159
Speaker 3: There's a strong passion in your voice about your food,

571
00:28:04,680 --> 00:28:08,200
Speaker 3: about your experiences, about what you accomplished in life, and

572
00:28:08,600 --> 00:28:10,760
Speaker 3: the beauty of what My takeaway the show. You willing

573
00:28:10,800 --> 00:28:12,320
Speaker 3: to share that on your shelf?

574
00:28:12,480 --> 00:28:17,320
Speaker 4: Yes, yes, absolutely. I want the world to be curious

575
00:28:17,359 --> 00:28:21,040
Speaker 4: with me. It's about being discovered discovering with me. I'm

576
00:28:21,119 --> 00:28:24,159
Speaker 4: and and you know everybody wants to go I know

577
00:28:24,240 --> 00:28:27,119
Speaker 4: everything I don't and I would like people to go

578
00:28:27,160 --> 00:28:29,359
Speaker 4: on a journey with me and learn just right along with.

579
00:28:29,280 --> 00:28:32,879
Speaker 3: Me right and as we go along with this show?

580
00:28:33,359 --> 00:28:37,240
Speaker 3: What makes searching for soul food? Which is searching is

581
00:28:37,240 --> 00:28:40,080
Speaker 3: the name of the show. It's on Hulu, premieres June second,

582
00:28:40,160 --> 00:28:42,600
Speaker 3: all episodes once after June second, you can catch all

583
00:28:42,600 --> 00:28:45,600
Speaker 3: the episodes. Okay, what makes it different from other food

584
00:28:45,640 --> 00:28:47,280
Speaker 3: and travel show it's God watch a lot of them,

585
00:28:47,320 --> 00:28:49,160
Speaker 3: you know, and then there's a couple of my dues.

586
00:28:49,160 --> 00:28:51,960
Speaker 3: There's a couple of guys I do like, what really

587
00:28:52,000 --> 00:28:53,280
Speaker 3: is going to make your show compelling?

588
00:28:53,440 --> 00:28:56,760
Speaker 4: Well me, hello, no, let me tell you.

589
00:28:56,320 --> 00:28:58,800
Speaker 3: No, no, no, no, Stay right there, girl, because that's why

590
00:28:58,800 --> 00:29:02,280
Speaker 3: I watch. Because I'm telling you, if the personality don't

591
00:29:02,280 --> 00:29:05,240
Speaker 3: have it, if there's no credibility to it, then guess

592
00:29:05,240 --> 00:29:08,480
Speaker 3: what everybody got food shows. I'm just telling you upfront.

593
00:29:08,480 --> 00:29:10,280
Speaker 3: That's why I let you know up front. Chef Ronald,

594
00:29:10,400 --> 00:29:14,360
Speaker 3: you special, young lady. You're special because I'm engaged with you.

595
00:29:14,480 --> 00:29:18,320
Speaker 3: I feel there's an authenticity, there's a reality, there's organic

596
00:29:18,520 --> 00:29:20,480
Speaker 3: language that we are talking about, and you are not

597
00:29:20,560 --> 00:29:22,760
Speaker 3: ashamed of what you do. And a lot of people

598
00:29:22,800 --> 00:29:25,040
Speaker 3: do stuff. You know, I wouldn't do that, but you

599
00:29:25,160 --> 00:29:26,840
Speaker 3: tell people what you will and will not do, and

600
00:29:26,880 --> 00:29:29,400
Speaker 3: that's called honest. Honest, So what makes your show difference?

601
00:29:29,520 --> 00:29:30,680
Speaker 5: Thank you so much.

602
00:29:32,320 --> 00:29:34,640
Speaker 4: Now wait a minute, Rashan, what question did you ask me?

603
00:29:34,640 --> 00:29:36,800
Speaker 4: Because I had a good answer for you said.

604
00:29:36,880 --> 00:29:38,680
Speaker 1: Well, you said, you said, you say it's me. That's

605
00:29:38,680 --> 00:29:39,720
Speaker 1: why they're gonna watch the show.

606
00:29:40,800 --> 00:29:41,680
Speaker 5: Well, that's how it is.

607
00:29:41,760 --> 00:29:44,480
Speaker 4: That is and and people have to understand that there

608
00:29:44,560 --> 00:29:48,719
Speaker 4: has not been not in that I can remember an

609
00:29:48,720 --> 00:29:51,120
Speaker 4: American black woman on a on a platform that is

610
00:29:51,160 --> 00:29:52,680
Speaker 4: international when it comes to food.

611
00:29:52,760 --> 00:29:53,680
Speaker 5: So that's the first.

612
00:29:54,200 --> 00:29:57,560
Speaker 3: Also, well, you were telling the truth because I watched

613
00:29:57,600 --> 00:30:00,760
Speaker 3: these shows, and and uh, and the fact that I'm

614
00:30:00,800 --> 00:30:02,880
Speaker 3: able to talk to you, the fact that I'm able

615
00:30:02,920 --> 00:30:07,040
Speaker 3: to travel to Los Angeles to enjoy your food experience,

616
00:30:07,040 --> 00:30:08,880
Speaker 3: and like she told, you, don't come in there looking

617
00:30:08,920 --> 00:30:11,040
Speaker 3: for some cheap Now, when you start using words like

618
00:30:11,080 --> 00:30:15,200
Speaker 3: gluten and vegan and all that, that that the dollar

619
00:30:15,240 --> 00:30:15,480
Speaker 3: go up.

620
00:30:15,640 --> 00:30:18,160
Speaker 5: The dollar go up with that five different cheeses.

621
00:30:21,880 --> 00:30:23,600
Speaker 1: If you ever make it to Atlanta, and I hope

622
00:30:23,600 --> 00:30:23,800
Speaker 1: you do.

623
00:30:24,600 --> 00:30:27,360
Speaker 3: At my office, at my office, I have a small

624
00:30:27,360 --> 00:30:30,120
Speaker 3: garden in back that I built. I have a watermelone

625
00:30:30,160 --> 00:30:33,360
Speaker 3: plant back there. Kind of over my plant back there, cucumbers,

626
00:30:33,760 --> 00:30:39,000
Speaker 3: banana peppers. I have cherry tomatoes, beef steak tomatoes, roaman tomatoes.

627
00:30:39,400 --> 00:30:45,320
Speaker 3: I have red and holopenios, and so I understand what

628
00:30:45,360 --> 00:30:47,160
Speaker 3: you're saying when you say the word fresh.

629
00:30:47,320 --> 00:30:48,200
Speaker 1: It changed my life.

630
00:30:48,240 --> 00:30:51,040
Speaker 3: I started doing this when COVID hit, and you know

631
00:30:51,120 --> 00:30:52,640
Speaker 3: it was afraid to go to these stores.

632
00:30:52,760 --> 00:30:53,400
Speaker 1: I just started.

633
00:30:53,760 --> 00:30:55,680
Speaker 3: I went to I went to home depot, brought me

634
00:30:55,720 --> 00:30:58,000
Speaker 3: a bag, and I have to change my life. And

635
00:30:58,040 --> 00:31:00,920
Speaker 3: more importantly, I feel that the show people start watching

636
00:31:00,960 --> 00:31:04,440
Speaker 3: your show, Searching Soul Food hosted by you, You're going

637
00:31:04,520 --> 00:31:05,120
Speaker 3: to change a lot.

638
00:31:05,000 --> 00:31:07,480
Speaker 5: Of So it's my love language.

639
00:31:07,480 --> 00:31:10,560
Speaker 4: So I hope people, you know, dig it, and I'm

640
00:31:10,600 --> 00:31:13,080
Speaker 4: excited to share it with the world because it is

641
00:31:13,280 --> 00:31:15,680
Speaker 4: just all it is all the labor of love. So

642
00:31:16,040 --> 00:31:18,560
Speaker 4: I hope we understand, and I hope we dig it,

643
00:31:18,640 --> 00:31:21,440
Speaker 4: and I hope we get hungry and passionate about food

644
00:31:21,640 --> 00:31:24,680
Speaker 4: and people and you know, we are not just a

645
00:31:25,040 --> 00:31:26,800
Speaker 4: fried piece of chicken or chitling.

646
00:31:26,960 --> 00:31:29,720
Speaker 5: So I want people to Undertand she's.

647
00:31:29,600 --> 00:31:33,560
Speaker 1: A celebrity, y'all. She's a celebrity chef, that's right.

648
00:31:33,920 --> 00:31:37,600
Speaker 3: Chef Alisa Renos, based in Los Angeles doing their thing,

649
00:31:38,000 --> 00:31:41,640
Speaker 3: her show searching for soul Food. Oh Hulu, She's gonna

650
00:31:41,680 --> 00:31:43,600
Speaker 3: go to Appalachia. She said, what's you go to?

651
00:31:43,600 --> 00:31:48,240
Speaker 1: Appleuchi? You know why you're there? Oklahoma, Mississippi, South Africa, Italy.

652
00:31:48,520 --> 00:31:50,960
Speaker 1: She found her spirit in Jamaica, Peru.

653
00:31:51,400 --> 00:31:54,120
Speaker 3: And guess what if you're just looking for just try

654
00:31:54,200 --> 00:31:56,600
Speaker 3: by my two cents in Los Angeles. Her sister in

655
00:31:56,680 --> 00:31:58,760
Speaker 3: there because she made all the desserts. Thank you for

656
00:31:58,760 --> 00:31:59,920
Speaker 3: coming on Money Making Conversation.

657
00:32:00,000 --> 00:32:07,560
Speaker 4: Thank you so much, and I'll see you in La.

658
00:32:08,960 --> 00:32:11,360
Speaker 6: Thank you for joining us for this edition of Money

659
00:32:11,360 --> 00:32:16,880
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