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Speaker 1: Happy with what's up?

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Speaker 2: His way up at Angela Gee, my girl Tella eight

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Speaker 2: his hair from Chicago and my guy chef JJ is

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Speaker 2: here with me.

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Speaker 1: What listen? You know it's about that time, Yes, it is.

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Speaker 1: We're getting ready for the cookout.

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Speaker 2: And this is something that independently you're doing now, so

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Speaker 2: we have to extra extra extra come out. So yeah,

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Speaker 2: and you know I'm out, So let's talk about the cookout.

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Speaker 3: You know, the cookout is a celebration for black culture.

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Speaker 4: You know, wherever you're from in the US, do you

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Speaker 4: always have had a cookout?

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Speaker 3: But which in your backyard?

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Speaker 4: But what I've tried to do is celebrate black and

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Speaker 4: now Brown chefs in communities that need awareness, restaurants that

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Speaker 4: you might never heard of, chefs you don't know, caterers,

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Speaker 4: and I wanted to take it on on my own

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Speaker 4: to shed a different light. You know, this year we

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Speaker 4: only have twelve chefs. Some chefs that might have worked

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Speaker 4: for me in the past, I have their own restaurants now,

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Speaker 4: like Oh Martake coming from Philly from Honeysuckle, or a

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Speaker 4: college roommate Justin Gains from New Jersey Montclair who's showing

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Speaker 4: up and everybody gets to cook where they want to cook.

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Speaker 4: It's gonna be a lot of live entertainment. But the

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Speaker 4: biggest thing is, like I think in society right now

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Speaker 4: when we're talking about the culture, is like who is

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Speaker 4: supporting the culture? And we know we're only supporting each other.

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Speaker 4: So that's what it's really about, is to show support

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Speaker 4: in the New York City community around restaurants. I might

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Speaker 4: need some support right now.

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Speaker 3: It's tough. It's tough.

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Speaker 2: I was talking about how tough the restaurant businesses in general,

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Speaker 2: and how so many places have been closing down, like

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Speaker 2: places that have been staples in communities. And you know,

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Speaker 2: fun fact about the cookout and I, you know, Chef

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Speaker 2: JJ brought me in to this and now I'm hosting

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Speaker 2: with you. I'm co hosting alongside you. My job is

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Speaker 2: really just to eat, so you know, we all have

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Speaker 2: a place in this. That's my responsibility. But here's a

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Speaker 2: fun story of my really good friends. I met as

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Speaker 2: one of the chefs that you had at the cookout previously,

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Speaker 2: Jasmine who owns Jasmin's Caribbean. I actually met her at

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Speaker 2: at you know, when you did the cookout in New

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Speaker 2: York before, and she came up to me, like, oh,

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Speaker 2: I own a restaurant in the city, and I really

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Speaker 2: went and checked it out. And now that's like one

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Speaker 2: of my really good friends, Like we go on vacations together.

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Speaker 4: Wow.

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Speaker 2: Yeah, it's like my homegirl. But she also you know,

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Speaker 2: I love somebody that has good food.

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Speaker 4: Well that's what the cookout is, right, It brings you,

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Speaker 4: brings people together, and it also shines light. Like I mean,

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Speaker 4: I invited Jasmine to pull up. I've been there once

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Speaker 4: and I think when I called you the last time,

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Speaker 4: you were.

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Speaker 1: Jamans when we were having a meeting about this.

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Speaker 4: So I mean that's I mean, that's what it's about.

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Speaker 4: I mean, Black restaurants around the counry just don't get

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Speaker 4: enough light. Like they're the anchors of communities. They're making

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Speaker 4: sure people are staying employed. They're putting people's families through college.

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Speaker 4: Like you said, there's a lot of restaurants in Brooklyn, Harlem,

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Speaker 4: the Bronx.

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Speaker 3: Closing Chicago right.

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Speaker 4: Because margins, food cost is too high, labors a lot

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Speaker 4: rent went up or right now the economy.

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Speaker 1: People are not trying to spend trying to spend.

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Speaker 3: Money like that.

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Speaker 4: So I'm hoping people come out to the cookout, knowing

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Speaker 4: like it's not just for JJ, not just for Angela,

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Speaker 4: It's for these restaurants. And also your tickets go to

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Speaker 4: a great organization called Reathing Food. That's feeding community, feeding

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Speaker 4: your community. So we're going to be feeding every borough

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Speaker 4: in New York City after the cookout with ten percent

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Speaker 4: of your ticket price, that's going to go to Rethink,

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Speaker 4: and you're going to know what restaurants were feeding people

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Speaker 4: in your community.

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Speaker 5: That's what's up.

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Speaker 1: Now, this might be controversial. We got to talk about this.

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Speaker 2: Cities that have the best food now, you know, tell

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Speaker 2: it represents Chicago here.

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Speaker 5: This is a fact.

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Speaker 1: And they recently put out a list. I'm gonna put

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Speaker 1: up the bag exactly.

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Speaker 5: A ninety six year old New York.

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Speaker 2: And I didn't say it wasn't New York because you know,

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Speaker 2: there's always the beef of pizza.

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Speaker 1: Yes, between New York and Chicago.

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Speaker 2: I don't know why I entered the picture on that too.

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Speaker 3: Connecticuts in it now too, ye, Connecticut?

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Speaker 1: Now is Chicago?

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Speaker 5: I mean New York.

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Speaker 6: Y'all got the fashion. I get y'all that, but when

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Speaker 6: it comes to food, we got it.

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Speaker 5: And that's that.

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Speaker 3: No, not pizza, Okay, talk to me about the pizza Chicago.

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Speaker 6: Well, we got everybody be like Deep Dish, but it's

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Speaker 6: not just about deep like we got all the good

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Speaker 6: pizza restaurants period. So when you come, I'm gonna get

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Speaker 6: come with Angie, and I'm gonna get.

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Speaker 5: Y'all a tour, all right.

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Speaker 4: So like so it's not deep Dish, it's like regular,

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Speaker 4: like New York City round pizza.

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Speaker 6: So I don't like to say New York City pizza

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Speaker 6: because when I think a New York City piecea it

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Speaker 6: gives like bread and light cheese.

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Speaker 3: We got to take you on a pizza tour like aout.

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Speaker 5: She's gotten me.

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Speaker 6: Nothing compares to Chicago pizza than crust regular crusts.

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Speaker 3: You know, Okay with neighborhood were pulling up to in Chicago.

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Speaker 6: We're pulling up to have part, so we pulling up.

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Speaker 5: I can name all the rest of it. I want

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Speaker 5: to name my people, but.

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Speaker 6: For show, we love Home Run and we love lou Ms.

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Speaker 5: We love all the pizzas.

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Speaker 3: We gotta do.

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Speaker 4: We gotta do, like maybe we should do like the

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Speaker 4: cookout of pizza for sure.

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Speaker 1: Pizza cookout because.

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Speaker 4: Yeah, the piz Some friends in the city that like

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Speaker 4: dominate the pizza game. Have you ever been to louke

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Speaker 4: Cali's or Mama's too?

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Speaker 1: Oh yeah, she never been there.

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Speaker 5: Lou Cally's.

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Speaker 6: It gives Now it's okay, I haven't been there, but

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Speaker 6: it doesn't compare.

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Speaker 5: And it's okay, y'all can't have everything. They already got

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Speaker 5: you in.

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Speaker 2: But okay, So besides New York, and let's say Chicago's

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Speaker 2: number two, where else would you say for when it

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Speaker 2: comes to being a foodie for restaurants? What are some

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Speaker 2: of the give me the top five? So we'll put

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Speaker 2: Chicago and New York as two of What are the

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Speaker 2: other three?

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Speaker 3: The city food?

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Speaker 5: Okay, so in Chicago, because.

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Speaker 1: We're talking about cities Chicago, we said that.

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Speaker 3: Where's the last place you traveled besides Chicago?

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Speaker 6: The last place I went to Miami. We know Miami

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Speaker 6: is not in the game for food.

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Speaker 3: They've been stepping their food game up.

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Speaker 6: It doesn't compare to Chicago. You gotta think when you

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Speaker 6: come from Chicago, you have the best food.

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Speaker 2: Tell it, we get it. But I'm saying and New York, Now,

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Speaker 2: three more cities?

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Speaker 5: Where have I been?

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Speaker 1: I'm gonna tell you what The New York Times said.

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Speaker 4: I mean, tell me what New York Times said. You know,

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Speaker 4: I think Houston is strong, but.

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Speaker 3: New Orleans is strong. I mean, look, New Orleans.

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Speaker 4: I got to get big up to a restaurant named

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Speaker 4: the car Is on the made the World's Fifty Worlds.

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Speaker 4: North America's fifty Best list this year, number six for

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Speaker 4: Cenic Leaves Food.

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Speaker 3: That was a shocker.

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Speaker 4: So I think the whole you know, food community, and

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Speaker 4: that's the New Orleans. He's cooking amazing food.

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Speaker 1: I think I met them also at a cookout.

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Speaker 3: Yeah, but you got to go.

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Speaker 2: See when I tell you all that, because I have

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Speaker 2: to get to New Orleans to go, but and I

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Speaker 2: heard it's like really hard to get I got you

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Speaker 2: to the restaurant. Okay, I'm gonna hit you up. But yeah,

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Speaker 2: I want to say that too, that like when you

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Speaker 2: name these places, they all show up for you, because

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Speaker 2: I feel like there's a certain respect that restaurant owners

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Speaker 2: and chefs have for each other when you guys know,

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Speaker 2: like only y'all know the grind that you had to

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Speaker 2: get to where you got to.

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Speaker 4: No, yeah, I mean it's I mean, I think you're right.

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Speaker 4: We all know what it takes in the industry. Especially

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Speaker 4: like to get some notoriety, to get written about, maybe

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Speaker 4: being the New York Times. People like you to show

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Speaker 4: up to our restaurants, but so we know what the

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Speaker 4: grind is. And I think in an industry that is

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Speaker 4: a well considered a blue collar industry or working class

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Speaker 4: industry that's now getting a lot of light to be

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Speaker 4: able to get awards is a pad on the back

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Speaker 4: that say you worked really hard. So to see a

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Speaker 4: restaurant like the Car, small restaurant in New Orleans with

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Speaker 4: a lot of great restaurants around it making lists, winning

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Speaker 4: a lot of awards, that chef has its head down,

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Speaker 4: working really hard and showcasing Senegalese food.

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Speaker 3: So it's great to see that.

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Speaker 4: But yeah, I show my respect, like like you're talking

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Speaker 4: about Chicago.

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Speaker 3: When I come to Chicago, I pull up to Virtue.

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Speaker 6: Have been, I have been to Virtue, I have been,

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Speaker 6: so I like Virtue. I like Virtue. When it comes

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Speaker 6: to Chicago, it's like y'all for y'all know Chemistry, s

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Speaker 6: to Bronx, bil Panani, soul food, Lode, I've been like, yeah,

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Speaker 6: the best, so we got the best.

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Speaker 3: And when it comes to Italian food, I want you

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Speaker 3: to go to Monte Verde.

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Speaker 1: I will, okay, see and take his advice.

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Speaker 5: Will you know what you're talking about?

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Speaker 2: You know, I'm gonna say there's a blogger and these

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Speaker 2: food bloggers are like the celebrities.

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Speaker 1: I want to say that also, but Black people Eats.

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Speaker 2: I don't know if anybody follows that page, you know,

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Speaker 2: Black people Eats. Whenever I was in Scottsdale and I

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Speaker 2: heard about a restaurant out there that was like impossible

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Speaker 2: to get into. I i went on the page for

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Speaker 2: the restaurant, saw that they follow him, and then I

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Speaker 2: hit him up like hey, I'm trying to get in,

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Speaker 2: and he made it happen.

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Speaker 3: He made it happen for you.

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Speaker 4: He's like super cool. He's actually really mad. He's not

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Speaker 4: coming to the cookout.

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Speaker 1: Why is he coming?

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Speaker 3: I don't know.

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Speaker 1: He said, you go.

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Speaker 4: He got a different obligation. I say, you got the

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Speaker 4: wrong obligations going on. But yeah, no, he's he's like

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Speaker 4: a cool cat. We've hung out in the Bahamas at

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Speaker 4: Atlantas together. He's always given like really great recommendation. That's

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Speaker 4: great that he got your Listen.

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Speaker 2: When I come to Chicago, I also will hit him

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Speaker 2: up and be like and I go to the places

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Speaker 2: that he tells me to go to also, so.

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Speaker 3: We should call him about a pizza tour.

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Speaker 5: Yeah, and I.

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Speaker 6: Got to take you to Left Taco and Solvabs. I

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Speaker 6: never took you there. They can't believe it's not meat.

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Speaker 1: Okay, Oh yeah, you tell me about It'll take you though. Vegans,

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Speaker 1: we got it on the rest.

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Speaker 2: Do you think that let's talk about vegan restaurants for

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Speaker 2: a second.

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Speaker 3: What let's talk about it.

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Speaker 2: Let's talk about it, because I do feel like that's

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Speaker 2: a hard business. The restaurant business is already hard, but

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Speaker 2: to have like a really successful vegan restaurant, that feels

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Speaker 2: like that's really difficult.

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Speaker 1: Yeah.

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Speaker 4: I think when you think, I mean, are there are

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Speaker 4: from vegan spots that are that are solid? Like dirt

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Speaker 4: Candy mandicunt She's been doing for twenty years here in

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Speaker 4: New York City. I don't know how she's been doing

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Speaker 4: it and getting the money out of the people, But

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Speaker 4: you're right. You know, when you're a meat eater and

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Speaker 4: you're gonna go spend the same amount of money on vegetables,

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Speaker 4: A lot of people don't have that respect. So I

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Speaker 4: think you when you're if you have a vegan spot.

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Speaker 4: It's like I want to eat vegetables, right, I want

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Speaker 4: to eat grains, I want to eat rice. I don't

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Speaker 4: I maybe other people I don't really want to eat

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Speaker 4: imitation me, right, that tells me like, oh this, oh

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Speaker 4: you're eating a burger, but it's not a burger. But

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Speaker 4: if I wanted a burger, Like, why would I just

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Speaker 4: use like glentils, rice, quinoha, black bean.

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Speaker 2: Back bean, right, jack fruit, jackfruit and it'd be super

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Speaker 2: tasty chef yan in the building.

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Speaker 3: Why wouldn't I just do that?

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Speaker 4: So? But I do think like from a margin perspective

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Speaker 4: on the business side, your margins are you can you

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Speaker 4: can make more money, but you got to get people

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Speaker 4: to buy in. You got to build up the trust

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Speaker 4: and just got to be really delicious.

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Speaker 2: To seasonally well, because that's that's the thing that's like

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Speaker 2: tofu I can't really not in a minute, it's not

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Speaker 2: really a thing for me. How has it been though,

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Speaker 2: now that you're doing this on your owner this is

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Speaker 2: the first out of many because I know this is

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Speaker 2: going to continue on. What has the process been like

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Speaker 2: for you? Like as you've been putting it all together

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Speaker 2: on your own, you know.

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Speaker 4: When you when you're trying to do something, you got

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Speaker 4: to reach into the pot of like friendship, and I've

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Speaker 4: reached reached into my pot of friends that I feel

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Speaker 4: are experts in spaces and ask them to come on

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Speaker 4: to help me to produce the cookout. So you see

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Speaker 4: a lot of people that have real jobs, running really

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Speaker 4: big brands helping me produce the cookout, which means a

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Speaker 4: lot to me or a testimony to me like what

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Speaker 4: friendship is. So that's how it really started. But I

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Speaker 4: never done like ticket sales before. Like the last time

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Speaker 4: I sold the ticket was like when I threw parties

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Speaker 4: in college.

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Speaker 1: It's a different beasts that was.

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Speaker 4: I had a knife on my wrist one day, like

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Speaker 4: come on, y'all, y'alling me get blood.

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Speaker 2: Because everybody wants to ask for a free and I

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Speaker 2: find that for myself too, Like if I'm doing something

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Speaker 2: or like I invite somebody to something, like say I'm,

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Speaker 2: you know, getting honored at something, and you want people

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Speaker 2: to like buy a ticket for They're like, yeah, I'll come.

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Speaker 2: You have a space at your table.

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Speaker 3: And You're like, dang, yeah.

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Speaker 1: It was.

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Speaker 4: It was interesting because, like you know, I was talking

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Speaker 4: to my mom about it, and she was like, who's

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Speaker 4: mying tickets? Who's bing tickets? And I was like, you

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Speaker 4: know a lot of people here I don't know, And

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Speaker 4: I know my friends are going to show up two

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Speaker 4: days before and the events can be sold out and

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Speaker 4: they're going to be looking at me like where's the tickets.

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Speaker 4: I'm trying to buy tickets and I won't have any

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Speaker 4: tickets for you because the venue's small and you in

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Speaker 4: the group chat, so you ready know it exists that

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Speaker 4: what's happening.

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Speaker 2: So this is all to say, get your ticket now

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Speaker 2: because they are going to sell out, and so don't

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Speaker 2: try to show up the day of as like, don't

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Speaker 2: text chef JJ.

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Speaker 4: The day of my phone my phone will completely like

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Speaker 4: my phone once my dad enters the building, my phone

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Speaker 4: will be off just because he has a walker and

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Speaker 4: I got to make sure he can get in. But

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Speaker 4: but once my dad enters, like I'm not really concerned,

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Speaker 4: my mom, my dad entered. The rest of y'all like

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Speaker 4: on your own you if you know you know who

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Speaker 4: to talk to, do not disturb. Don't call Andrea, like

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Speaker 4: my chief of staff, like don't people got jobs to do.

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Speaker 4: Don't call Angelauye, Like you know I talked to JJ

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Speaker 4: and really I'm co hosting.

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Speaker 1: I'm work for hires, not my event. I just want

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Speaker 1: to put that out there. It's not my event. Like

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Speaker 1: I don't have no tickets.

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Speaker 2: Earlier, you mentioned Atlantis, So can we talk about the

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Speaker 2: expansion of Field Trip also and what that process has

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Speaker 2: been like for you. I've I've also been to the

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Speaker 2: one right here in Midtown as well, But just talk

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Speaker 2: to me about like expanding the brand, because sometimes I

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Speaker 2: think there's a balance between wanting to make sure that

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Speaker 2: you can do that but also at a pace that

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Speaker 2: you feel like it can be maintained, you know.

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Speaker 4: I think like I look at a lot of like

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Speaker 4: fast casual brands. Have a rice bowl shop called field Trip.

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Speaker 4: I brought some food for you. We do things like Jerk,

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Speaker 4: We do things like Jerk salmon. We have a new

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Speaker 4: chopped cheese egg roll. But we believe in rice. I

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Speaker 4: brought you some chicken. That's great, and we try to

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Speaker 4: keep it really affordable. We started in Harlem and then

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Speaker 4: we expanded during the pandemic.

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Speaker 3: I've opened I've won a Rockfeller Center.

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Speaker 4: We've opened one in the Atlantis, which was probably the

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Speaker 4: biggest moment in the Light.

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Speaker 3: You know, we licensed the brand out to them.

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Speaker 4: They internationally and it's touched a lot of people in

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Speaker 4: communities that we don't know, a lot of people from Texas,

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Speaker 4: North Carolina, Chicago, a lot of people from those places.

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Speaker 4: And it has brought a lot of brand awareness which

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Speaker 4: in that brand that that location actually is leading us

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Speaker 4: open up in the airport in the top of the

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Speaker 4: year in JFK and Delta. So it is like a

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Speaker 4: slow grind of building a brand, and there's times where

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Speaker 4: I'm like, how did this how did this brand open

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Speaker 4: up five six this year?

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Speaker 3: Like I never heard of? How did they get all

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Speaker 3: this money? Right?

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Speaker 4: So you have to stay really focused and then I

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Speaker 4: think you find your mark of like acceleration. And I'm

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Speaker 4: not the guy too, And I'll be honest with you,

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Speaker 4: I'm a chef, Like I'm not the guy to accelerate

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Speaker 4: the brand.

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Speaker 3: I'm the guy.

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Speaker 4: I'm the person that is building the brand. And then

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Speaker 4: I'm hoping in this next go round, I'll be able

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Speaker 4: to bring in the experts that will then accelerate the

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Speaker 4: brand very different than how I would do it.

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Speaker 3: The food will still stay consistent.

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Speaker 4: The culture will still be there, but they'll be able

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Speaker 4: to execute it from it from a different skill set,

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Speaker 4: and that's what I'm looking looking at doing next. I

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Speaker 4: think a lot of people take on a little bit

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Speaker 4: too much because your pride gets in the way.

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Speaker 2: Right, and opportunities come and you feel like you can't

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Speaker 2: turn it down, especially.

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Speaker 3: When you black, like yo, am I going to get

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Speaker 3: that again? Right? And then you find you wind up

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Speaker 3: doing something You're like, come on, like my lawyer told me,

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Speaker 3: I shouldn't do this.

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Speaker 1: You gotta listen, And.

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Speaker 4: Sometimes you gotta listen because they've been through it so

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Speaker 4: many times. But yeah, I've I've been grown field Trip,

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Speaker 4: I've been grown the JJ brand. You know, you you

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Speaker 4: mostly get my food at field Trip. You also can

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Speaker 4: get my food now in Wonder, which is which is

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Speaker 4: a digital food haul, which is a different concept called

379
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Speaker 4: bank Side. But fild Trip is my baby, and I

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Speaker 4: hope I can get it to a point where I

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Speaker 4: can sell it.

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Speaker 3: I don't know if that's real or not.

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Speaker 2: Yes, I think so, because I also like the concept

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Speaker 2: of you know, you can make what you want to make,

385
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Speaker 2: so when I go, I'm able to customize because I'm

386
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Speaker 2: a picky eater.

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Speaker 1: Let's keep it real. I'm picky.

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Speaker 2: There's a lot of things I don't eat period, but

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Speaker 2: it's also healthy, Like it feels like when I'm eating this,

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Speaker 2: and you know you're not supposed to walk away from

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Speaker 2: eating feeling full and exhausted, right, You're supposed to feel

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Speaker 2: like good.

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Speaker 4: Yes, filter makes you feel good? Yeah, or what I

394
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Speaker 4: call like complete, Like it's a complete meal. There's vegetables

395
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Speaker 4: in there, right, there's rice in there. Everything is like

396
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Speaker 4: really so worse than like ethically, and you know it's

397
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Speaker 4: not slop.

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Speaker 3: We're throwing rights, right.

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Speaker 1: How is it for you branding yourself too?

400
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Speaker 2: Because you have the show on Cleo TV just eats

401
00:17:14,400 --> 00:17:17,040
Speaker 2: a chef JJ and sometimes, like you know, you want

402
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Speaker 2: to do your job as a chef, But then it's

403
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Speaker 2: also this whole other beast of having to be front

404
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Speaker 2: and center and be the face of something and make

405
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Speaker 2: appearances and do that.

406
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Speaker 1: Do you enjoy that part of it?

407
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Speaker 2: Because some people do it because they know it's important

408
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Speaker 2: to do it, and some people really enjoy it.

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Speaker 1: Where do you fall?

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Speaker 5: Well?

411
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Speaker 4: I big up to big up to Cleo TV. I

412
00:17:36,800 --> 00:17:39,280
Speaker 4: just got renewed for next season. We're going to start shooting.

413
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Speaker 3: I've been on here y'all yeah, we got to get

414
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Speaker 3: you so you can talk about we maybe do some

415
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Speaker 3: Chicago pizza. Uh.

416
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Speaker 4: You know when I was when I was younger, I

417
00:17:51,800 --> 00:17:53,560
Speaker 4: used to say I was gonna be like Ema Lagasi

418
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Speaker 4: and not knowing like with all that entailed. It was

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Speaker 4: kind of just like, oh, I see this chef on

420
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Speaker 4: TV cooks you really well, he inspires me.

421
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Speaker 3: But I do like it. I like the connection standpoint

422
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Speaker 3: of it. I like them.

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Speaker 4: I look at it as like marketing that I'm able

424
00:18:08,760 --> 00:18:10,600
Speaker 4: to push meet somebody and then they come back to

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00:18:10,600 --> 00:18:13,879
Speaker 4: the restaurant, they taste of food, or they meet me

426
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Speaker 4: and in the future maybe you cook with my sauce

427
00:18:16,119 --> 00:18:18,480
Speaker 4: at home, or you I show you how to cook

428
00:18:18,480 --> 00:18:20,040
Speaker 4: some I show you how to cut some onions and

429
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Speaker 4: now you're like, ooh that's how I cut the onions

430
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Speaker 4: and JJ way. So it's really, you know, spreading kind

431
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Speaker 4: of the the JJ ether out there into the world.

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Speaker 3: But I do like doing it.

433
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Speaker 4: I think also for me, I try to keep the

434
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Speaker 4: industry honest and if I'm able to do an event

435
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Speaker 4: like the cookout, or I'm able to host something at

436
00:18:40,720 --> 00:18:43,719
Speaker 4: a corporate in corporate America, hopefully that will let that

437
00:18:43,800 --> 00:18:46,199
Speaker 4: let people know like, oh I can do that, or

438
00:18:47,119 --> 00:18:49,080
Speaker 4: that corporate company is like I'm a book somebody else

439
00:18:49,119 --> 00:18:51,240
Speaker 4: like JJ because that food was really good and he

440
00:18:51,320 --> 00:18:53,480
Speaker 4: really gave us some inspiring words. I'm not going to

441
00:18:53,520 --> 00:18:55,760
Speaker 4: still stay in this kind of same genre of cooking

442
00:18:55,760 --> 00:18:56,959
Speaker 4: the same genre of folks.

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Speaker 3: So I do it a lot for me, but I

444
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Speaker 3: also do it a lot for the community, for the

445
00:19:01,680 --> 00:19:02,400
Speaker 3: food community.

446
00:19:02,960 --> 00:19:05,960
Speaker 2: Do you think that our food, like let's say Caribbean

447
00:19:05,960 --> 00:19:09,280
Speaker 2: food because this has a Caribbean twist to it? Also,

448
00:19:10,400 --> 00:19:13,600
Speaker 2: do you think that, you know, food that comes from

449
00:19:13,680 --> 00:19:16,320
Speaker 2: like black and brown places gets the respect that it

450
00:19:16,359 --> 00:19:20,280
Speaker 2: deserves when it comes to conversations about Michelin stars or

451
00:19:20,400 --> 00:19:23,240
Speaker 2: being on these lists of top restaurants.

452
00:19:23,600 --> 00:19:27,760
Speaker 4: I think that it's it's still not there right. I

453
00:19:27,800 --> 00:19:32,800
Speaker 4: think we're starting to see a change around it. I

454
00:19:32,840 --> 00:19:37,000
Speaker 4: think every every state now has a restaurant that's Afro

455
00:19:37,080 --> 00:19:40,240
Speaker 4: Caribbean or some type of part of the diaspora cooking

456
00:19:40,240 --> 00:19:45,000
Speaker 4: at the high level, right tablecloths, you know, marking the table,

457
00:19:45,320 --> 00:19:49,040
Speaker 4: some type of cocktail program, wine program, And you're seeing

458
00:19:49,440 --> 00:19:53,240
Speaker 4: people feeling comfortable cooking their food and putting it out there,

459
00:19:54,920 --> 00:19:57,560
Speaker 4: and you're seeing it like you're seeing it in New

460
00:19:57,640 --> 00:20:00,680
Speaker 4: York in a place like Lincoln Center with Tatiana, or

461
00:20:00,840 --> 00:20:05,320
Speaker 4: you're seeing Kawaba downtown and he's made number four New

462
00:20:05,400 --> 00:20:07,800
Speaker 4: York Times list, Or you're seeing Dakar New Orleans, or

463
00:20:07,800 --> 00:20:11,880
Speaker 4: you're seeing Paul, you're seeing Kahn in Portland, like you're

464
00:20:11,920 --> 00:20:15,040
Speaker 4: seeing restaurants, you're seeing you know, Mashammbaile in Paris now

465
00:20:15,119 --> 00:20:16,080
Speaker 4: like cooking Southern food.

466
00:20:16,359 --> 00:20:17,160
Speaker 3: You're seeing it.

467
00:20:17,600 --> 00:20:20,679
Speaker 4: And I think the industry, the guys Michelin Star New

468
00:20:20,760 --> 00:20:24,960
Speaker 4: York Times, James Beard World's fifty Best, I don't think

469
00:20:24,960 --> 00:20:28,400
Speaker 4: they can really turn their back on it, right because

470
00:20:29,080 --> 00:20:31,560
Speaker 4: people that are investing or people that are sitting on

471
00:20:31,640 --> 00:20:34,960
Speaker 4: boards also have some type of influence in these in

472
00:20:35,000 --> 00:20:36,760
Speaker 4: these places that are like heo, you need to go

473
00:20:36,840 --> 00:20:38,919
Speaker 4: taste this food, like you need to go pull up

474
00:20:38,920 --> 00:20:42,160
Speaker 4: to Virtue, right, they need to go. You need to go,

475
00:20:42,320 --> 00:20:43,920
Speaker 4: You need to go check out, You need to check

476
00:20:43,920 --> 00:20:47,200
Speaker 4: out these places because the food is actually really good

477
00:20:47,320 --> 00:20:50,000
Speaker 4: and these chefs actually are doing more than just cooking,

478
00:20:50,080 --> 00:20:51,840
Speaker 4: like they're supporting a community.

479
00:20:52,080 --> 00:20:52,639
Speaker 5: Yeah.

480
00:20:52,720 --> 00:20:57,720
Speaker 4: So so that's what goes through my mind on that,

481
00:20:58,119 --> 00:21:01,159
Speaker 4: and you know, potentially, you know, or soon I'll probably

482
00:21:01,320 --> 00:21:05,800
Speaker 4: enter back into that realm of black and brown people,

483
00:21:05,880 --> 00:21:10,840
Speaker 4: food and cooking from who I am, like from my diaspora,

484
00:21:10,840 --> 00:21:12,639
Speaker 4: which I've never really done before.

485
00:21:12,960 --> 00:21:17,760
Speaker 2: Right, I mean you have you know to uh, you

486
00:21:17,800 --> 00:21:20,119
Speaker 2: have just two books, right, it's just two books, just

487
00:21:20,640 --> 00:21:23,480
Speaker 2: to make sure I didn't miss it, because because they're

488
00:21:23,520 --> 00:21:26,800
Speaker 2: best selling books are and so for people to understand,

489
00:21:26,840 --> 00:21:30,040
Speaker 2: Like because listen me, even you've changed my view on

490
00:21:30,119 --> 00:21:33,000
Speaker 2: Rice because I've always and I told you this last time. Right,

491
00:21:33,119 --> 00:21:36,120
Speaker 2: as far as cooking Rice, I have his cookbook at

492
00:21:36,160 --> 00:21:39,480
Speaker 2: home and I honestly because I love cooking in a

493
00:21:39,560 --> 00:21:41,359
Speaker 2: walk also at home, so that helped me.

494
00:21:41,359 --> 00:21:43,560
Speaker 3: But I used to think Rice was not good.

495
00:21:44,880 --> 00:21:46,040
Speaker 1: No, I'm not going to bed.

496
00:21:46,600 --> 00:21:49,199
Speaker 6: I'm just waiting to taste anything in a walk. I

497
00:21:49,200 --> 00:21:51,119
Speaker 6: don't know, you don't know what, Okay, I want to

498
00:21:51,119 --> 00:21:51,480
Speaker 6: walk is.

499
00:21:51,480 --> 00:21:52,080
Speaker 5: I'll never.

500
00:21:54,680 --> 00:21:56,480
Speaker 2: Have the easiest thing to cook in though, because you

501
00:21:56,480 --> 00:21:59,240
Speaker 2: could throw anything in the walk and like cut up

502
00:21:59,240 --> 00:22:02,240
Speaker 2: whatever vegetables you like, whatever protein you like, and kind

503
00:22:02,240 --> 00:22:03,000
Speaker 2: of mix it together.

504
00:22:03,320 --> 00:22:04,359
Speaker 1: Right, That's how I love you.

505
00:22:04,400 --> 00:22:04,840
Speaker 3: Know you're right.

506
00:22:04,880 --> 00:22:07,800
Speaker 4: It's the one vessel that will boil water faster than

507
00:22:07,800 --> 00:22:09,000
Speaker 4: any other pot in the kitchen.

508
00:22:09,119 --> 00:22:09,800
Speaker 1: Thank you, chef.

509
00:22:10,600 --> 00:22:14,600
Speaker 2: But anyway, you know so so I think it's also

510
00:22:14,720 --> 00:22:17,399
Speaker 2: just amazing. I have to also give you your props

511
00:22:17,440 --> 00:22:19,640
Speaker 2: for that, just making sure that like people can take

512
00:22:19,680 --> 00:22:23,120
Speaker 2: your recipes and make them at home, and it's really simple.

513
00:22:23,640 --> 00:22:24,320
Speaker 1: You know, it's silent.

514
00:22:24,400 --> 00:22:26,560
Speaker 2: But you made me realize that rice is healthy, because

515
00:22:26,600 --> 00:22:28,760
Speaker 2: you know there's this like, oh too much rice.

516
00:22:28,800 --> 00:22:30,879
Speaker 1: Don't eat rice. You know it's not good for you.

517
00:22:30,920 --> 00:22:32,520
Speaker 2: For a period of time, I really did try to

518
00:22:32,560 --> 00:22:33,760
Speaker 2: like cut it out of my diet.

519
00:22:33,960 --> 00:22:35,840
Speaker 3: It's just the way rice produce. I gotta do you

520
00:22:36,000 --> 00:22:39,640
Speaker 3: wash your rice? Okay, we're cool, We cool.

521
00:22:39,680 --> 00:22:40,840
Speaker 5: Yeah, I definitely do.

522
00:22:40,920 --> 00:22:45,119
Speaker 6: And I love jazz. I'm a riser. My rice was

523
00:22:45,160 --> 00:22:45,960
Speaker 6: the best.

524
00:22:47,400 --> 00:22:48,080
Speaker 1: Give me some for.

525
00:22:50,560 --> 00:22:54,080
Speaker 3: You'll be the judge of my rice. Then today we got.

526
00:22:58,400 --> 00:23:00,720
Speaker 4: Anybody that can make rice out home, and he is

527
00:23:00,800 --> 00:23:02,840
Speaker 4: not scared of making rice because so many people are

528
00:23:02,840 --> 00:23:03,600
Speaker 4: scared of what they want.

529
00:23:03,680 --> 00:23:05,640
Speaker 1: Why I feel like that's such an easy thing to make.

530
00:23:05,720 --> 00:23:08,280
Speaker 4: I say, like, drinse to rice, get the right sized

531
00:23:08,320 --> 00:23:11,640
Speaker 4: potted doubles in size, and make sure you buy whole

532
00:23:11,680 --> 00:23:15,000
Speaker 4: grain rice. That's not buying this bleached and rich rice.

533
00:23:15,119 --> 00:23:18,119
Speaker 4: That's why it's not good for us.

534
00:23:18,720 --> 00:23:19,600
Speaker 3: By Jasmin rice.

535
00:23:19,640 --> 00:23:22,359
Speaker 5: You jaman do it, but I'll be eating a fat

536
00:23:22,720 --> 00:23:23,560
Speaker 5: men and rice too.

537
00:23:23,680 --> 00:23:24,680
Speaker 3: I mean, I understand.

538
00:23:24,720 --> 00:23:26,800
Speaker 1: Oh my gosh, you put a little packet they're boiling.

539
00:23:27,240 --> 00:23:29,880
Speaker 5: Not the package, you just boil it. But you got

540
00:23:29,880 --> 00:23:32,040
Speaker 5: to make sure people be serring. They rice too much.

541
00:23:33,119 --> 00:23:34,679
Speaker 3: That's what they messed up at.

542
00:23:34,760 --> 00:23:35,840
Speaker 5: They don't know.

543
00:23:36,320 --> 00:23:39,040
Speaker 2: I've never had Tail's cooking, so I'm really interested. As

544
00:23:39,080 --> 00:23:40,840
Speaker 2: a matter of fact, at my house, why don't we

545
00:23:40,920 --> 00:23:44,560
Speaker 2: pull out the cookbook so we can make a rice

546
00:23:44,640 --> 00:23:46,280
Speaker 2: dish at home and let's put it on.

547
00:23:46,480 --> 00:23:48,320
Speaker 3: Tell me how that the kitchen is beautiful, and the

548
00:23:48,440 --> 00:23:49,520
Speaker 3: kitchen is gorgeous.

549
00:23:49,560 --> 00:23:51,040
Speaker 1: It's just a lot of people have been coming over

550
00:23:51,119 --> 00:23:52,000
Speaker 1: my house to cook lately.

551
00:23:52,080 --> 00:23:54,040
Speaker 3: Oh that's great. She saw the shade you say. She

552
00:23:54,080 --> 00:23:55,360
Speaker 3: looked at me like, when are you coming there?

553
00:23:56,480 --> 00:23:57,520
Speaker 1: Came down. I'm not gonna lie.

554
00:23:57,640 --> 00:23:59,640
Speaker 2: I didn't think he really could cook like that, and

555
00:23:59,680 --> 00:24:02,399
Speaker 2: he came in threw it down. It got a little

556
00:24:02,440 --> 00:24:04,840
Speaker 2: testy because my other friend Robinson, had been there cooking

557
00:24:04,840 --> 00:24:06,679
Speaker 2: the other day, so he came over to eat and

558
00:24:06,720 --> 00:24:09,000
Speaker 2: they had like a little like stare down. Oh wow,

559
00:24:10,240 --> 00:24:12,080
Speaker 2: very competitive when it comes here.

560
00:24:11,960 --> 00:24:13,760
Speaker 4: You know, like you know these cooking shows got people

561
00:24:13,880 --> 00:24:15,400
Speaker 4: thinking they're doing it at home.

562
00:24:18,760 --> 00:24:21,720
Speaker 2: But anyway, I'm really excited for this cookout event. I'm

563
00:24:21,720 --> 00:24:23,399
Speaker 2: gonna be here. I'm gonna be in Detroit right before that.

564
00:24:23,520 --> 00:24:25,640
Speaker 2: I'm flying back in. I know it starts at three,

565
00:24:25,640 --> 00:24:28,080
Speaker 2: but I'm flying back in at like eight am. I

566
00:24:28,160 --> 00:24:29,480
Speaker 2: just want to make sure nothing.

567
00:24:29,280 --> 00:24:30,800
Speaker 3: Goes Appreciate that. That's a quick flight.

568
00:24:30,920 --> 00:24:31,800
Speaker 1: Yeah, it's a quick fight.

569
00:24:31,840 --> 00:24:34,440
Speaker 3: I was just there tail getting for University of Michigan.

570
00:24:34,080 --> 00:24:34,760
Speaker 1: Games and Arbor.

571
00:24:34,840 --> 00:24:36,600
Speaker 2: That's why I said you also, so talk to me

572
00:24:36,600 --> 00:24:38,560
Speaker 2: about the ann Arbor restaurant.

573
00:24:38,080 --> 00:24:42,600
Speaker 4: That the Adope Jazz Club and then Arbor called Blue Lama.

574
00:24:43,359 --> 00:24:44,680
Speaker 4: I think it is one of the most beautiful jazz

575
00:24:44,680 --> 00:24:48,400
Speaker 4: clubs in America. Seventy five seeds. They bring Grammy Award

576
00:24:48,440 --> 00:24:51,479
Speaker 4: winning artists. But last week from University of Michigan game

577
00:24:51,520 --> 00:24:53,200
Speaker 4: because I feel like I'm a Michigan fan now because

578
00:24:53,200 --> 00:24:56,199
Speaker 4: I'm there all the time. So we tailgated with the

579
00:24:56,440 --> 00:24:59,399
Speaker 4: farm that I'm a culinary ambassador with called Edible Garden,

580
00:25:00,200 --> 00:25:02,600
Speaker 4: and we did, you know, tailgating food with all their

581
00:25:02,600 --> 00:25:05,320
Speaker 4: herbs or pickles. It was super fun. Everybody came out.

582
00:25:05,680 --> 00:25:08,160
Speaker 4: We made some like pickle Bloody Mary's.

583
00:25:09,520 --> 00:25:14,480
Speaker 3: And but no, it was cool. Okay, it was good.

584
00:25:14,920 --> 00:25:15,320
Speaker 1: It was good.

585
00:25:15,359 --> 00:25:15,879
Speaker 3: It was funny.

586
00:25:16,080 --> 00:25:19,879
Speaker 4: It is always for me, like tapping into communities and

587
00:25:20,200 --> 00:25:24,639
Speaker 4: understanding other communities. Culture I think is really important. And

588
00:25:24,680 --> 00:25:26,399
Speaker 4: I always say to people, like work with me or

589
00:25:26,440 --> 00:25:28,240
Speaker 4: I work with It's like if you, if you, if

590
00:25:28,280 --> 00:25:30,439
Speaker 4: you understand culture, then I could work with you. You

591
00:25:30,560 --> 00:25:32,560
Speaker 4: might not have to understand my culture what I'm doing,

592
00:25:32,560 --> 00:25:34,720
Speaker 4: but if you understand other people's culture, we're going to

593
00:25:34,760 --> 00:25:38,880
Speaker 4: work out. And I think I understand, Like I feel

594
00:25:38,880 --> 00:25:41,320
Speaker 4: like I understand like football culture now like college football coach.

595
00:25:41,359 --> 00:25:42,480
Speaker 1: Okay, it's a whole different thing.

596
00:25:42,520 --> 00:25:46,040
Speaker 4: It's a whole it's a whole different game of like

597
00:25:46,160 --> 00:25:47,560
Speaker 4: what you cook, how you cook. I want to go

598
00:25:47,640 --> 00:25:49,240
Speaker 4: on like a tailgate tour, Like I want to go

599
00:25:49,240 --> 00:25:51,000
Speaker 4: to New Orleans and tailgate like LSU.

600
00:25:51,800 --> 00:25:55,919
Speaker 3: I want to go to Alabama and just see the food, right.

601
00:25:57,000 --> 00:25:59,399
Speaker 4: Because like where will we tailgate in New York besides

602
00:25:59,440 --> 00:26:00,520
Speaker 4: like a giant jack game.

603
00:26:01,320 --> 00:26:01,920
Speaker 1: I don't know.

604
00:26:03,040 --> 00:26:08,359
Speaker 3: Oh, Syracuse, yeah, not New York City. Buffalo too cold

605
00:26:08,359 --> 00:26:08,600
Speaker 3: for me?

606
00:26:08,760 --> 00:26:10,960
Speaker 1: Yeah? I do want to say you asked about washing

607
00:26:11,040 --> 00:26:14,480
Speaker 1: rice before you do? Do you wash your chicken?

608
00:26:15,160 --> 00:26:16,800
Speaker 3: Of course. Okay, I ain't doctor us.

609
00:26:17,640 --> 00:26:19,359
Speaker 1: I ain't gonna lie Mircus. Samuelson was up here, he

610
00:26:19,920 --> 00:26:20,320
Speaker 1: his chicken.

611
00:26:20,440 --> 00:26:23,080
Speaker 3: Stop it. Find my phone right now.

612
00:26:23,119 --> 00:26:25,680
Speaker 1: Everybody you d doesn't wash you chicken.

613
00:26:26,240 --> 00:26:30,280
Speaker 5: First, hold on, let me let you know what that's something.

614
00:26:31,600 --> 00:26:32,119
Speaker 1: Don't do it.

615
00:26:33,520 --> 00:26:37,080
Speaker 3: Let him. I think I'm gonna put it to you

616
00:26:37,119 --> 00:26:37,440
Speaker 3: like this.

617
00:26:38,040 --> 00:26:41,480
Speaker 4: Any piece of meat that is in plastic, that's cryal

618
00:26:41,600 --> 00:26:45,840
Speaker 4: backed needs to be washed, like you can't. It's sitting

619
00:26:45,840 --> 00:26:48,679
Speaker 4: in its own juices like in there, it needs to

620
00:26:48,680 --> 00:26:50,800
Speaker 4: be rinsed. Nobody's saying like it's soap and water, but

621
00:26:50,840 --> 00:26:54,480
Speaker 4: it needs to be rinsed. And also like the processing

622
00:26:54,480 --> 00:26:57,000
Speaker 4: of the system is like somebody broke down the chicken,

623
00:26:57,359 --> 00:26:59,280
Speaker 4: then it went into something, then they got cried, then

624
00:26:59,280 --> 00:27:01,119
Speaker 4: it went on the truck, then it went here, like

625
00:27:01,320 --> 00:27:04,359
Speaker 4: you need to just you don't know what's underneath the plastic.

626
00:27:04,480 --> 00:27:08,240
Speaker 4: You don't know it's there, Like besides all the the

627
00:27:08,359 --> 00:27:09,679
Speaker 4: heat will kill the germs.

628
00:27:09,680 --> 00:27:10,280
Speaker 3: But it's different.

629
00:27:10,320 --> 00:27:12,959
Speaker 4: You know, we as a culture washed chicken, and we

630
00:27:13,000 --> 00:27:15,800
Speaker 4: really don't even like when when you when when your

631
00:27:15,840 --> 00:27:17,919
Speaker 4: grandma your auntie was hitting it with like the apple

632
00:27:17,960 --> 00:27:20,800
Speaker 4: cider vinegar and all that was like a quick It

633
00:27:20,840 --> 00:27:23,520
Speaker 4: was like a quick brine. It's basically brinding it, but

634
00:27:23,560 --> 00:27:25,479
Speaker 4: it was like a quickness. But it also is like

635
00:27:25,800 --> 00:27:29,240
Speaker 4: pulling out all this quote unquote bacteria.

636
00:27:29,440 --> 00:27:30,880
Speaker 3: I rinted my lamb.

637
00:27:32,080 --> 00:27:34,399
Speaker 2: A turkey burger. Would you You can't do that. No,

638
00:27:34,520 --> 00:27:36,119
Speaker 2: you can't do that because that's sitting in his juices.

639
00:27:36,400 --> 00:27:38,320
Speaker 3: You can't do that. Yeah, you can't do that.

640
00:27:39,320 --> 00:27:40,040
Speaker 5: You gotta wash.

641
00:27:40,119 --> 00:27:43,679
Speaker 1: I'm sure he just trust me. He doesn't.

642
00:27:44,720 --> 00:27:47,080
Speaker 5: So you just take it out the pack and just

643
00:27:47,080 --> 00:27:48,280
Speaker 5: cook it and salt.

644
00:27:49,200 --> 00:27:51,560
Speaker 3: Oh, pad dried? Okay, Okay, at least you pad tried.

645
00:27:53,160 --> 00:27:54,960
Speaker 1: Well. Listen, so get ready for this.

646
00:27:55,040 --> 00:27:57,080
Speaker 2: As you can see, if you wash your chicken, even

647
00:27:57,080 --> 00:27:58,480
Speaker 2: if you don't, you're welcome to come.

648
00:28:00,359 --> 00:28:01,000
Speaker 1: To the cookout.

649
00:28:01,040 --> 00:28:03,160
Speaker 2: What I love is that, as everybody has been, there's

650
00:28:03,160 --> 00:28:04,960
Speaker 2: been people hitting me up because we do have a

651
00:28:05,040 --> 00:28:07,919
Speaker 2: contest where people can win tickets. Yes I can, so

652
00:28:07,960 --> 00:28:09,359
Speaker 2: I just want to put that out there too. But

653
00:28:09,440 --> 00:28:11,359
Speaker 2: you don't have a lot of time to make this happen.

654
00:28:11,400 --> 00:28:14,480
Speaker 4: No, I'll be honest, like, there's not many tickets left. No,

655
00:28:15,080 --> 00:28:17,240
Speaker 4: I'm actually like really proud of it. The team has

656
00:28:17,240 --> 00:28:20,760
Speaker 4: done really well of like spread spreading the holy grail

657
00:28:20,840 --> 00:28:25,439
Speaker 4: of chef. JJ presents the cookout with Angeliue's, and I

658
00:28:25,440 --> 00:28:28,080
Speaker 4: feel like the streets of New York are talking and

659
00:28:28,119 --> 00:28:29,560
Speaker 4: people are just trying to figure out, like, am I

660
00:28:29,640 --> 00:28:31,240
Speaker 4: going to spend this one fifty because you don't got

661
00:28:31,320 --> 00:28:31,960
Speaker 4: to spend two hundred.

662
00:28:32,000 --> 00:28:34,119
Speaker 3: VIP's already sold out. Am I going to spend this

663
00:28:34,160 --> 00:28:34,960
Speaker 3: one fifty?

664
00:28:35,200 --> 00:28:38,000
Speaker 2: But you get to eat for free after you come in,

665
00:28:38,160 --> 00:28:40,840
Speaker 2: get to drink yeah twelve Yeah, everything is.

666
00:28:40,880 --> 00:28:42,400
Speaker 3: You know, so we don't have French martini.

667
00:28:42,480 --> 00:28:43,840
Speaker 1: You get to listen to some good music.

668
00:28:44,000 --> 00:28:45,440
Speaker 4: Yeah, we got wet. I think we have some of

669
00:28:45,480 --> 00:28:47,400
Speaker 4: the some of the best DJs in New York. We

670
00:28:47,440 --> 00:28:51,120
Speaker 4: got Mixed, we got He's amazing, We have Mucci. We

671
00:28:51,160 --> 00:28:53,760
Speaker 4: even have Mahogany, who I met at she opens up

672
00:28:53,760 --> 00:28:56,160
Speaker 4: for Black Coffee. I met her at the Met Gala

673
00:28:56,200 --> 00:28:57,760
Speaker 4: party and I was like, I'm a booky.

674
00:28:57,400 --> 00:28:57,920
Speaker 3: For the cookout.

675
00:28:58,000 --> 00:28:59,840
Speaker 4: Amazing, And I don't think she I think she thought

676
00:28:59,840 --> 00:29:02,600
Speaker 4: I'll just talking trash and you really did.

677
00:29:02,960 --> 00:29:05,520
Speaker 2: No, it's going to be a complete Like I'm really

678
00:29:05,520 --> 00:29:10,080
Speaker 2: excited for it. Yeah, And ladies, when you see a

679
00:29:10,080 --> 00:29:13,600
Speaker 2: guy that just know he paid right to come in

680
00:29:13,640 --> 00:29:15,920
Speaker 2: there or maybe you should tell him to get you

681
00:29:15,960 --> 00:29:16,520
Speaker 2: some tickets.

682
00:29:16,560 --> 00:29:20,240
Speaker 4: Now I've been saying this is like it's a perfect

683
00:29:20,320 --> 00:29:22,800
Speaker 4: place to like, but there are a lot of single

684
00:29:22,800 --> 00:29:25,880
Speaker 4: ticket holders. Like when I do glance on the back,

685
00:29:26,520 --> 00:29:29,240
Speaker 4: you can tell there's like single ticket holders. There's like

686
00:29:29,240 --> 00:29:34,280
Speaker 4: a group of women, and then there's like people on dates. Okay, right,

687
00:29:34,640 --> 00:29:36,360
Speaker 4: but I think it's a good place, like if you're

688
00:29:36,400 --> 00:29:38,960
Speaker 4: looking to get courted, if they're trying to get courted.

689
00:29:39,120 --> 00:29:40,680
Speaker 2: You ain't got to spend no money on food. Once

690
00:29:40,720 --> 00:29:45,880
Speaker 2: you get in, get the drink, just bring the drink something. Yeah,

691
00:29:46,080 --> 00:29:47,800
Speaker 2: but we do want to see you tip the bartenders.

692
00:29:48,520 --> 00:29:50,480
Speaker 2: I pay attention to things like that. Right, even if

693
00:29:50,520 --> 00:29:52,000
Speaker 2: you go into an event when they drink's dire free,

694
00:29:52,120 --> 00:29:53,520
Speaker 2: make sure you still tip the bartender.

695
00:29:53,840 --> 00:29:54,840
Speaker 1: So I just want to say that.

696
00:29:55,480 --> 00:29:58,400
Speaker 2: Okay, So if you follow at eat okra, the app

697
00:29:59,120 --> 00:30:03,640
Speaker 2: right and Chef JJ, then you can actually win some

698
00:30:03,680 --> 00:30:05,520
Speaker 2: free tickets. But just make sure you go and look

699
00:30:05,760 --> 00:30:08,360
Speaker 2: so you can see how the giveaway works. Because we

700
00:30:08,400 --> 00:30:11,440
Speaker 2: are giving away two free VIP tickets and like chef

701
00:30:11,520 --> 00:30:13,120
Speaker 2: JJ said, you can't buy these anymore.

702
00:30:13,440 --> 00:30:15,120
Speaker 1: So the only way you'll be able to get VIP

703
00:30:15,240 --> 00:30:16,840
Speaker 1: tickets at all is to.

704
00:30:16,800 --> 00:30:18,920
Speaker 2: Win them and then win it will be announced on Tuesday,

705
00:30:18,920 --> 00:30:19,920
Speaker 2: October fourteenth.

706
00:30:20,080 --> 00:30:21,600
Speaker 3: If you said it, that's when it's gonna happen.

707
00:30:21,760 --> 00:30:23,360
Speaker 1: Yeah, I'm just reading.

708
00:30:24,000 --> 00:30:26,000
Speaker 3: No, I don't listen. If that's what they said, you

709
00:30:26,080 --> 00:30:28,280
Speaker 3: gonna get it. I try not to get involved in

710
00:30:28,320 --> 00:30:29,000
Speaker 3: all that anything and.

711
00:30:29,360 --> 00:30:31,600
Speaker 2: On the logistics because like I weren't in the meeting,

712
00:30:31,600 --> 00:30:33,560
Speaker 2: Like okay, so the fourteen was in the.

713
00:30:33,520 --> 00:30:35,840
Speaker 3: Meeting, but then I've told them my team, like you

714
00:30:35,840 --> 00:30:36,400
Speaker 3: guys got to.

715
00:30:36,360 --> 00:30:38,920
Speaker 2: See handle that part. I'm gonna handle the chefs because

716
00:30:38,960 --> 00:30:40,280
Speaker 2: you have twelve chefs coming.

717
00:30:40,480 --> 00:30:42,840
Speaker 1: He's handling the chefs. He handled the venue.

718
00:30:43,240 --> 00:30:45,400
Speaker 2: And honestly, if sef JJ calls you and it's like

719
00:30:45,440 --> 00:30:47,720
Speaker 2: I need you to sponsor my event, do it okay,

720
00:30:47,760 --> 00:30:50,360
Speaker 2: because he never calls me to ask for anything.

721
00:30:50,520 --> 00:30:51,240
Speaker 3: I tried not to.

722
00:30:51,280 --> 00:30:52,880
Speaker 4: I worked for a person that used to tell me like,

723
00:30:52,880 --> 00:30:54,640
Speaker 4: wh if you ask somebody for something, just know they're

724
00:30:54,640 --> 00:30:55,440
Speaker 4: coming back at you.

725
00:30:56,040 --> 00:30:58,840
Speaker 3: So Sam, I think I'm tending you got it. I

726
00:30:58,840 --> 00:31:00,280
Speaker 3: think so. I'm very fortunate in it.

727
00:31:00,600 --> 00:31:04,400
Speaker 4: To the to the people that have stepped up to sponsor,

728
00:31:04,440 --> 00:31:09,320
Speaker 4: like Cleo TV, Door Dash Resorts World yes, you know so,

729
00:31:09,800 --> 00:31:11,760
Speaker 4: and you can, and you can. You're gonna be able

730
00:31:11,800 --> 00:31:13,960
Speaker 4: to gamble at the cookout, but all your money you

731
00:31:14,000 --> 00:31:15,960
Speaker 4: throw in is gonna go to reathing food.

732
00:31:16,480 --> 00:31:18,640
Speaker 1: I didn't even know that. I didn't even know that

733
00:31:18,680 --> 00:31:19,480
Speaker 1: you can't gamble.

734
00:31:19,600 --> 00:31:21,800
Speaker 4: We're gonna have donate, We're gonna have We're gonna have

735
00:31:21,800 --> 00:31:23,640
Speaker 4: a little blackjack, little crap tables.

736
00:31:24,360 --> 00:31:25,400
Speaker 3: You can throw your money.

737
00:31:25,520 --> 00:31:27,160
Speaker 4: Let's say you give twenty dollars, you get two hundreds

738
00:31:27,200 --> 00:31:29,920
Speaker 4: and chips, and that's twenty dollars ago right to rethink

739
00:31:30,400 --> 00:31:33,560
Speaker 4: to help feed people in need. And then at the end,

740
00:31:33,560 --> 00:31:35,760
Speaker 4: whoever has the most chips will give them a prize.

741
00:31:35,840 --> 00:31:38,000
Speaker 2: Okay, I'm really competitive, so I feel like and I'm

742
00:31:38,120 --> 00:31:41,440
Speaker 2: great at blackjack. I will play all day and they

743
00:31:41,480 --> 00:31:43,280
Speaker 2: can as long as they bringing drinks to the table.

744
00:31:43,320 --> 00:31:46,640
Speaker 3: I'm already the table. Yeah, yeah, got feel like you

745
00:31:46,680 --> 00:31:47,200
Speaker 3: in Vegas.

746
00:31:48,240 --> 00:31:50,640
Speaker 2: All right, Well, I'm really excited for this. This is

747
00:31:50,680 --> 00:31:52,880
Speaker 2: the first time this is happening. So come be part

748
00:31:52,920 --> 00:31:56,480
Speaker 2: of history with us, you know, and congratulations step Dad.

749
00:31:56,600 --> 00:31:58,600
Speaker 2: I'm glad that you didn't cut me out of this,

750
00:31:58,640 --> 00:32:01,480
Speaker 2: and then I never yeah that I'd be right there

751
00:32:01,520 --> 00:32:03,200
Speaker 2: with you. But make sure you guys come out. We

752
00:32:03,240 --> 00:32:06,280
Speaker 2: are so excited. This is going down on the eighteenth

753
00:32:06,400 --> 00:32:10,080
Speaker 2: October eighteenth, so not a lot of tickets left, so

754
00:32:10,120 --> 00:32:11,840
Speaker 2: make sure you get them on event right, So make

755
00:32:11,840 --> 00:32:15,120
Speaker 2: sure you don't miss this. Follow the cookout on social

756
00:32:15,200 --> 00:32:17,160
Speaker 2: media platforms and get your tickets.

757
00:32:17,200 --> 00:32:20,280
Speaker 5: You're going, you know what, I'm gonna come back, even

758
00:32:20,280 --> 00:32:21,320
Speaker 5: if I don't stay.

759
00:32:21,160 --> 00:32:26,320
Speaker 1: Okay to Chicago, come out. I will, I will, all right,

760
00:32:26,360 --> 00:32:26,960
Speaker 1: his way up