1 00:00:00,280 --> 00:00:04,240 Speaker 1: There's a monumental shift in power at work. Employees are 2 00:00:04,240 --> 00:00:09,920 Speaker 1: speaking up, Turnover is rising, salaries are increasing, hiring is tough, 3 00:00:10,160 --> 00:00:14,840 Speaker 1: and burnout is real. It's time to unleash growth. It's 4 00:00:14,880 --> 00:00:19,680 Speaker 1: time to transform your HR from powerless to powerful. Join 5 00:00:19,800 --> 00:00:24,720 Speaker 1: a DP on February. Reserve your spot now. Go to 6 00:00:24,840 --> 00:00:27,760 Speaker 1: get the Plan dot ADP dot com to register for 7 00:00:27,800 --> 00:00:34,159 Speaker 1: the Work Interrupted Summit ep up Man Carlos Miller of 8 00:00:34,200 --> 00:00:36,400 Speaker 1: the eighty five South so and do me Favors. Make 9 00:00:36,440 --> 00:00:38,920 Speaker 1: sure you check out The Black Market, hostly by me 10 00:00:39,440 --> 00:00:42,320 Speaker 1: only on the eighty five South Show. Fee Subscribe to 11 00:00:42,360 --> 00:00:45,120 Speaker 1: the eighty five South Show to hear and tune into 12 00:00:45,200 --> 00:00:49,440 Speaker 1: the black Market. Here amazing interviews with entrepreneurs, creatives and 13 00:00:49,520 --> 00:00:52,440 Speaker 1: thought leaders to people who are doing amazing things in 14 00:00:52,479 --> 00:00:55,760 Speaker 1: the black community. Listen to The Black Market or our 15 00:00:55,880 --> 00:00:59,640 Speaker 1: Heart Radio app, Apple Podcast or wherever you listen to 16 00:00:59,720 --> 00:01:14,520 Speaker 1: PI cast. Mama, what is the Chicken sell Draft? Draft? 17 00:01:14,560 --> 00:01:18,240 Speaker 1: Friendly Giraffe? Giraffe, You're not gonna get it all right. 18 00:01:18,400 --> 00:01:20,360 Speaker 1: Just make sure you know the big stuff, like making 19 00:01:20,360 --> 00:01:22,440 Speaker 1: sure your kids are buckled correctly in the right seat 20 00:01:22,480 --> 00:01:25,640 Speaker 1: for their agent's eyes. Get it right. Visits n h 21 00:01:26,240 --> 00:01:29,720 Speaker 1: S a dot gov slash. The right Seat brought to 22 00:01:29,760 --> 00:01:32,360 Speaker 1: you by the National Highway Traffic Safety Administration and the 23 00:01:32,400 --> 00:01:36,120 Speaker 1: AD Council. My next Jeff is Chef Q. Chef Q 24 00:01:36,280 --> 00:01:38,319 Speaker 1: is a veteran to serve eight years in the Navy. 25 00:01:38,560 --> 00:01:41,280 Speaker 1: He's the great example of perseverance and not giving up 26 00:01:41,280 --> 00:01:45,120 Speaker 1: on your dreams. He opened Q seven, which is his 27 00:01:45,319 --> 00:01:47,720 Speaker 1: month and date of his birthday, as a restaurant in 28 00:01:47,760 --> 00:01:51,840 Speaker 1: December and had to close four months later due to 29 00:01:51,880 --> 00:01:55,200 Speaker 1: the pandemic. Chef Q made adjustments and created to go 30 00:01:55,440 --> 00:01:58,240 Speaker 1: ardiers and the family menu menu, which became a big 31 00:01:58,280 --> 00:02:02,000 Speaker 1: helpful parents working home remote lea. He also working at home, 32 00:02:02,040 --> 00:02:04,400 Speaker 1: working remotely at home, and he staid like that. He 33 00:02:04,440 --> 00:02:07,440 Speaker 1: has received exceptional reviews for his great tasting food and 34 00:02:07,480 --> 00:02:10,760 Speaker 1: service from President Bill Clinton, TV radio host My Boy, 35 00:02:10,919 --> 00:02:15,160 Speaker 1: Steve Harvey, singer songwriter Sean Mendez loved his music, actor 36 00:02:15,240 --> 00:02:19,520 Speaker 1: Danny Glover, comedian George Lopez, NBA player Chris Paul Houston, 37 00:02:19,560 --> 00:02:22,960 Speaker 1: Astros manager Dusty Baker, and a host of others. They 38 00:02:22,960 --> 00:02:26,680 Speaker 1: have all enjoyed the delectable meals of Chef Q. Let's 39 00:02:26,720 --> 00:02:30,040 Speaker 1: find out why, please working the money making conversations, My man, 40 00:02:30,440 --> 00:02:33,399 Speaker 1: chef Q, how you doing, sir, I'm doing good man. 41 00:02:33,440 --> 00:02:35,600 Speaker 1: Thank you for the invite. This is awesome. Well, first 42 00:02:35,600 --> 00:02:38,760 Speaker 1: of all, I know, just lay out the food carpet. 43 00:02:38,800 --> 00:02:40,520 Speaker 1: I'd like to say the food and then everybody know 44 00:02:40,639 --> 00:02:42,600 Speaker 1: I'm talking to you know what I'm saying. So tell 45 00:02:42,680 --> 00:02:45,000 Speaker 1: us about you know, you know, because I read your bio, 46 00:02:45,480 --> 00:02:49,200 Speaker 1: is that you yourself talk chef? You know you I am. 47 00:02:49,280 --> 00:02:52,440 Speaker 1: I started washing dishes and um, working my way up 48 00:02:52,480 --> 00:02:55,560 Speaker 1: the ladder. Um not been you know, giving that red 49 00:02:55,639 --> 00:02:57,840 Speaker 1: carpet treatment. Kind of had to do what you had 50 00:02:57,880 --> 00:03:01,160 Speaker 1: to do. And uh, you know, keep keep working hard. 51 00:03:01,160 --> 00:03:03,760 Speaker 1: Don't work hard. My mom taught me. Now you know 52 00:03:03,800 --> 00:03:06,240 Speaker 1: when when I hear that term, you know, just you know, 53 00:03:06,360 --> 00:03:09,919 Speaker 1: started washing dishes. Now, okay, I will tell you my 54 00:03:09,960 --> 00:03:12,560 Speaker 1: little funny story. And I remember I was six years old. 55 00:03:12,560 --> 00:03:15,280 Speaker 1: I worked at Burger King. They hired me to do 56 00:03:15,400 --> 00:03:18,040 Speaker 1: the hamburgers, you know all I do. But I didn't 57 00:03:18,040 --> 00:03:19,960 Speaker 1: like that job. I worked my way up to the 58 00:03:20,000 --> 00:03:24,000 Speaker 1: cash register. Every time the manitude come and go, why 59 00:03:24,000 --> 00:03:26,239 Speaker 1: are you not making burgers? Well because I wanted to 60 00:03:26,280 --> 00:03:30,119 Speaker 1: work to casts so but so eventually let me stay 61 00:03:30,160 --> 00:03:33,600 Speaker 1: at the cash register. Now, you started washing dishes. How 62 00:03:33,639 --> 00:03:36,280 Speaker 1: did you start, you know, being invited over to me, 63 00:03:37,040 --> 00:03:39,600 Speaker 1: you know, make food or could participate in setting the 64 00:03:39,640 --> 00:03:43,119 Speaker 1: food up in a sue chef? How did that work? Well? 65 00:03:43,560 --> 00:03:46,080 Speaker 1: And started in the prep room right because the guys 66 00:03:46,080 --> 00:03:48,400 Speaker 1: would go out on their smoke breaks and they needed, 67 00:03:48,560 --> 00:03:51,800 Speaker 1: you know, somebody to watch their station. Bob volunteered. And 68 00:03:51,800 --> 00:03:54,080 Speaker 1: I just picked up a knife one day and the 69 00:03:54,200 --> 00:03:56,120 Speaker 1: chef at the time walked by and saw me with 70 00:03:56,160 --> 00:03:58,520 Speaker 1: a knife and said, hey, let me show you how 71 00:03:58,560 --> 00:04:02,080 Speaker 1: to hold that knife. Started there? Well, you know the 72 00:04:02,200 --> 00:04:05,320 Speaker 1: interesting you say that because man, you know, we we 73 00:04:05,400 --> 00:04:08,360 Speaker 1: can assume because you know, we watch TV all the time, 74 00:04:08,440 --> 00:04:11,720 Speaker 1: Food networks and video they are the most watched videos 75 00:04:11,720 --> 00:04:15,200 Speaker 1: on social media food videos. That knife and how you 76 00:04:15,320 --> 00:04:17,240 Speaker 1: use it? First of all, he should have a sharp knife, 77 00:04:17,279 --> 00:04:21,080 Speaker 1: you know, don't you want to be frustrated? Try to 78 00:04:21,120 --> 00:04:24,159 Speaker 1: do something with a dog knife. Talk about that because 79 00:04:24,520 --> 00:04:27,240 Speaker 1: we all know that, you know, we have steak knives. 80 00:04:27,279 --> 00:04:29,000 Speaker 1: You have you know what's the steak knis you are 81 00:04:29,040 --> 00:04:30,560 Speaker 1: the lives that you have with your kitchen, it with 82 00:04:30,600 --> 00:04:34,200 Speaker 1: your farcking that talk about the whole process of we 83 00:04:34,279 --> 00:04:37,080 Speaker 1: take for granted the chef you that should not be 84 00:04:37,120 --> 00:04:39,720 Speaker 1: taking grant, especially a sharp knife in your kitchen when 85 00:04:39,720 --> 00:04:42,760 Speaker 1: you're trying to prepare food. You know that that's a 86 00:04:42,839 --> 00:04:45,920 Speaker 1: great point because I learned that the young young, young 87 00:04:46,080 --> 00:04:48,720 Speaker 1: young nuck calling their career that there's the right tool 88 00:04:48,800 --> 00:04:51,320 Speaker 1: for the right job. So you have to understand that 89 00:04:51,480 --> 00:04:54,120 Speaker 1: and able to use the two that's supposed to be 90 00:04:54,160 --> 00:04:56,800 Speaker 1: for the job. And it really is gonna make your 91 00:04:56,880 --> 00:05:01,200 Speaker 1: job a little less cumbersome. Um, sharp lines is important. 92 00:05:01,240 --> 00:05:03,560 Speaker 1: I shop from my knives all the time. So it's 93 00:05:03,640 --> 00:05:06,120 Speaker 1: little things like that that will help you, you know, 94 00:05:06,200 --> 00:05:09,720 Speaker 1: do the task more efficiently because I see, if you know, 95 00:05:09,920 --> 00:05:12,440 Speaker 1: when I'm watching the pros where this Bobby Flay or 96 00:05:12,880 --> 00:05:15,800 Speaker 1: on on TV or any of the prominent sheriff that 97 00:05:15,880 --> 00:05:19,839 Speaker 1: come on these foods are watch the the the Chops 98 00:05:20,080 --> 00:05:23,800 Speaker 1: shows when they start chopping at those knives coming in sleep. 99 00:05:24,160 --> 00:05:27,960 Speaker 1: Those are sharp knives that they're using to really really chopped, 100 00:05:28,120 --> 00:05:31,239 Speaker 1: especially when you deal with veggies, chopping it real quick 101 00:05:31,240 --> 00:05:33,080 Speaker 1: and all those things. And so so that was your 102 00:05:33,120 --> 00:05:35,520 Speaker 1: first lesson. Somebody saw you over there just handling a 103 00:05:35,600 --> 00:05:38,520 Speaker 1: knife really long. When did you start moving in and said, 104 00:05:38,560 --> 00:05:40,320 Speaker 1: this is what I want to do because you know, 105 00:05:40,360 --> 00:05:44,200 Speaker 1: we always have different dreams and different aspirations, but when 106 00:05:44,200 --> 00:05:46,680 Speaker 1: does when did it become a reality? Did you that 107 00:05:46,800 --> 00:05:49,279 Speaker 1: this is something that you could do and you wanted 108 00:05:49,320 --> 00:05:52,360 Speaker 1: to do well? When that same chef had a little 109 00:05:52,360 --> 00:05:54,479 Speaker 1: faith in me, he looked at me and he said, hey, 110 00:05:55,160 --> 00:05:57,119 Speaker 1: you're pretty good at this. This could be a career 111 00:05:57,120 --> 00:05:59,719 Speaker 1: if you wanted to be. Because in my mind, I 112 00:05:59,800 --> 00:06:02,239 Speaker 1: was working my way to get a little extra money, 113 00:06:02,600 --> 00:06:05,200 Speaker 1: working my way through college. Um. And then when he 114 00:06:05,279 --> 00:06:07,279 Speaker 1: told me that, it kind of dawned on me. And 115 00:06:07,279 --> 00:06:09,120 Speaker 1: then I started doing a little bit of research and 116 00:06:09,160 --> 00:06:12,239 Speaker 1: asking more questions than you know, writing down more things 117 00:06:12,240 --> 00:06:14,760 Speaker 1: that he would say, and kind of getting serious about 118 00:06:14,800 --> 00:06:18,320 Speaker 1: it and saying that it's more than just flipping burgers. 119 00:06:18,320 --> 00:06:21,840 Speaker 1: Because that was the misnomer to me, to be a 120 00:06:21,920 --> 00:06:25,280 Speaker 1: cook means I gotta flip burgers or I gotta you know, 121 00:06:26,080 --> 00:06:27,960 Speaker 1: chicken for the rest of my life, right, So that 122 00:06:28,040 --> 00:06:30,680 Speaker 1: was a misnomer for me. So when I learned out 123 00:06:30,680 --> 00:06:32,360 Speaker 1: that there was so much more to do in this 124 00:06:32,400 --> 00:06:36,279 Speaker 1: career or culinary arts, then I got more interested in it. Yeah, 125 00:06:36,279 --> 00:06:39,200 Speaker 1: because you can be um, like I said, you can't 126 00:06:39,240 --> 00:06:42,960 Speaker 1: be stereotype about where a chef does you know, and 127 00:06:43,000 --> 00:06:45,359 Speaker 1: there's nothing negative. You have a cheffer like I go 128 00:06:45,400 --> 00:06:48,200 Speaker 1: to I Love waffle House, you have a chef there 129 00:06:48,600 --> 00:06:50,640 Speaker 1: called out the chicken knowlers and even remember everything and 130 00:06:50,640 --> 00:06:52,640 Speaker 1: need make your food. Then you go to a high 131 00:06:52,760 --> 00:06:55,400 Speaker 1: end restaurant or you can go to other restaurants where 132 00:06:55,400 --> 00:06:58,600 Speaker 1: you can have different titles for different things. So that's 133 00:06:58,720 --> 00:07:01,400 Speaker 1: that's a respect. And also I'll wat your people in 134 00:07:01,440 --> 00:07:03,839 Speaker 1: my show is that if you're gonna go into a field, 135 00:07:04,200 --> 00:07:06,640 Speaker 1: learn what you're going into. And that's what you had 136 00:07:06,640 --> 00:07:09,720 Speaker 1: to do because you had these stereotypes of what a 137 00:07:09,840 --> 00:07:15,080 Speaker 1: chef was. They were totally incorrect, right, you know. And 138 00:07:15,120 --> 00:07:16,880 Speaker 1: another thing I think I want to add on to 139 00:07:17,000 --> 00:07:20,720 Speaker 1: that because I think that we have a talent, but 140 00:07:20,840 --> 00:07:22,400 Speaker 1: I think we have to have a knowledge of what 141 00:07:22,440 --> 00:07:26,600 Speaker 1: we're go into. Right, that's two totally different things. Um. 142 00:07:26,640 --> 00:07:29,080 Speaker 1: You know, So that chef saw in me a talent 143 00:07:29,160 --> 00:07:31,360 Speaker 1: that I could do this for a profession, but I 144 00:07:31,400 --> 00:07:33,560 Speaker 1: had to learn the knowledge of what it meant to 145 00:07:33,600 --> 00:07:35,560 Speaker 1: do what he was asking me to do. So I 146 00:07:35,600 --> 00:07:37,960 Speaker 1: think that's two totally different things. And if we can 147 00:07:38,040 --> 00:07:42,000 Speaker 1: understand that, um, And then I wanted you know again, 148 00:07:42,040 --> 00:07:44,440 Speaker 1: it was a long, long road. I don't want anyone 149 00:07:44,480 --> 00:07:48,240 Speaker 1: to think it was easy. Um. I got turned down 150 00:07:48,280 --> 00:07:51,320 Speaker 1: many jobs, I got told no a lot um, but 151 00:07:51,400 --> 00:07:52,920 Speaker 1: I just kept at it. I kept at it. I 152 00:07:52,960 --> 00:07:55,120 Speaker 1: kept at it and then, um, you know, sooner or 153 00:07:55,200 --> 00:07:57,160 Speaker 1: later you get that break. But you gotta be ready 154 00:07:57,160 --> 00:07:59,240 Speaker 1: for that break. You gotta be able to perform, and 155 00:07:59,280 --> 00:08:01,680 Speaker 1: you gotta be ready to um. You know, you gotta 156 00:08:01,680 --> 00:08:03,800 Speaker 1: show up on time. That's the little thing, right. You 157 00:08:03,840 --> 00:08:06,160 Speaker 1: gotta do what you do, what they ask you to do. 158 00:08:06,200 --> 00:08:08,920 Speaker 1: That those are the little things. So work the shifts 159 00:08:08,960 --> 00:08:12,240 Speaker 1: that no one else wants to work, that was all me. Um, 160 00:08:12,360 --> 00:08:14,520 Speaker 1: long hours, first one there, last one to leave. That 161 00:08:14,600 --> 00:08:17,160 Speaker 1: was all me. But I wanted to prove and up 162 00:08:17,240 --> 00:08:19,920 Speaker 1: to myself first and then to those around me that 163 00:08:19,960 --> 00:08:22,760 Speaker 1: I could do this. Well, that's that's absolutely true. When 164 00:08:22,760 --> 00:08:25,360 Speaker 1: you caught window because being a chef, of being a cook, 165 00:08:25,960 --> 00:08:28,520 Speaker 1: you know, usually you're the only one. In other words, 166 00:08:28,560 --> 00:08:31,600 Speaker 1: if you have a normal job and you an administration 167 00:08:31,800 --> 00:08:35,040 Speaker 1: or your secretary you don't come to work, or or 168 00:08:35,080 --> 00:08:37,920 Speaker 1: your salesman, then they can slide somebody in that can 169 00:08:38,000 --> 00:08:42,720 Speaker 1: cover for you. If you all these shifs, there is 170 00:08:42,760 --> 00:08:46,480 Speaker 1: no covering right, chef, right right, right. When I take 171 00:08:46,520 --> 00:08:51,959 Speaker 1: a day off, we close the restaurant. But not that 172 00:08:53,280 --> 00:08:55,040 Speaker 1: we're working on that, though, we're working on that. I 173 00:08:55,040 --> 00:08:57,559 Speaker 1: got a great team that we're training that we're working 174 00:08:57,600 --> 00:08:59,480 Speaker 1: on that. But you know, but but you don't want 175 00:08:59,480 --> 00:09:01,480 Speaker 1: to get way of your secrets either, do you. You 176 00:09:01,520 --> 00:09:03,320 Speaker 1: know people can take your secrets and goes to place 177 00:09:03,320 --> 00:09:05,679 Speaker 1: house with it. Right. Well, hey, so here's my thing 178 00:09:05,720 --> 00:09:07,440 Speaker 1: on that. If if they take it from me, then 179 00:09:07,480 --> 00:09:10,200 Speaker 1: I just create more. So I'm not really you know, 180 00:09:10,280 --> 00:09:13,400 Speaker 1: how caught up on that. There's a recipe book. Everything 181 00:09:13,440 --> 00:09:15,920 Speaker 1: we do in the restaurant, there's the recipe book. So 182 00:09:16,400 --> 00:09:18,360 Speaker 1: all the cooks and all the you know people that 183 00:09:18,440 --> 00:09:20,520 Speaker 1: work there, if they want to grab a page and 184 00:09:20,600 --> 00:09:23,480 Speaker 1: steal it, so be it. You know, I think that, 185 00:09:23,559 --> 00:09:26,040 Speaker 1: you know, that just leaves me more room to create more. 186 00:09:26,400 --> 00:09:28,680 Speaker 1: So you know, I'm not caught up on Oh, it's mind, 187 00:09:28,720 --> 00:09:31,280 Speaker 1: it's the secret because you know what, I'm standing on 188 00:09:31,280 --> 00:09:34,480 Speaker 1: the shoulders of someone, right, you know, my mom, my grandmother, 189 00:09:34,559 --> 00:09:37,200 Speaker 1: my aunties. You know, I'm standing on the shoulder of 190 00:09:37,240 --> 00:09:39,839 Speaker 1: those TV shows that I watched as well, I'm standing 191 00:09:39,880 --> 00:09:41,719 Speaker 1: on the should of those books that I read when 192 00:09:41,720 --> 00:09:43,839 Speaker 1: I when I was coming through the ranks. So if 193 00:09:43,880 --> 00:09:46,319 Speaker 1: someone wants to stand on my shoulders and so be it. 194 00:09:46,320 --> 00:09:50,080 Speaker 1: It's finally here the season of celebration. And no matter 195 00:09:50,120 --> 00:09:53,320 Speaker 1: how you celebrate with family and friends, whether you're preparing 196 00:09:53,400 --> 00:09:57,000 Speaker 1: for reys magos or karamu lighting the Manura, are going 197 00:09:57,040 --> 00:09:59,880 Speaker 1: to midnight mass, Cools has just what you need to 198 00:10:00,040 --> 00:10:03,719 Speaker 1: make those traditions special. Plus you'll find gifts for all 199 00:10:03,760 --> 00:10:08,480 Speaker 1: your loved ones. 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So this season, give with 208 00:10:37,880 --> 00:10:40,720 Speaker 1: all your heart with great gifts from Coals or Coals 209 00:10:40,800 --> 00:10:45,679 Speaker 1: dot com. What grows in the forest trees, sure no 210 00:10:45,800 --> 00:10:49,160 Speaker 1: one else grows in the forest our imagination a sense 211 00:10:49,200 --> 00:10:52,559 Speaker 1: of wonder, and our family bonds grow too, because when 212 00:10:52,600 --> 00:10:59,400 Speaker 1: we disconnect from this and connect with this, we reconnect 213 00:10:59,400 --> 00:11:02,480 Speaker 1: with each other. The forest is closer than you think. 214 00:11:02,800 --> 00:11:06,120 Speaker 1: Find a forest near you and start exploring. I Discover 215 00:11:06,240 --> 00:11:08,680 Speaker 1: the Forest dot Org. Brought to you by the United 216 00:11:08,720 --> 00:11:12,760 Speaker 1: States Forest Service and the AD Council. Hi, everyone, I'll 217 00:11:12,880 --> 00:11:15,400 Speaker 1: Rooker here as a guy with his own catchphrase. I 218 00:11:15,480 --> 00:11:19,760 Speaker 1: appreciate that Smokey's only said only you can prevent wildfires, 219 00:11:19,920 --> 00:11:22,720 Speaker 1: but I'm filling in because there's a lot more to report, 220 00:11:23,120 --> 00:11:25,920 Speaker 1: like when they're parched, their windy conditions out there, you 221 00:11:26,120 --> 00:11:29,160 Speaker 1: gotta be extra careful with things like burning yard waist. 222 00:11:29,720 --> 00:11:33,280 Speaker 1: After all, wildfires can start anywhere, even in your neck 223 00:11:33,280 --> 00:11:35,800 Speaker 1: of the woods. Go to Smokey Bear dot com to 224 00:11:35,880 --> 00:11:38,960 Speaker 1: learn more about wildfire prevention. Brought to you by the U. S. 225 00:11:39,000 --> 00:11:42,240 Speaker 1: Forest Service, your state Forester, and the AD Council. Well, 226 00:11:42,280 --> 00:11:44,000 Speaker 1: you know it's interesting you say that, because when I 227 00:11:44,040 --> 00:11:46,480 Speaker 1: was doing stand up comedy, you know, there's always a 228 00:11:46,520 --> 00:11:49,079 Speaker 1: fear of somebody stealing your joke. You know, Now, I 229 00:11:49,080 --> 00:11:52,199 Speaker 1: would hear count man, somebody walk along, he's your joke. Here, 230 00:11:52,400 --> 00:11:54,839 Speaker 1: your joke and I was. I was like you, I say, 231 00:11:54,880 --> 00:11:58,040 Speaker 1: you know, I don't think I'm this is all the jokes. 232 00:11:58,040 --> 00:12:01,160 Speaker 1: I'm all right in my life and so I'm a 233 00:12:01,240 --> 00:12:03,120 Speaker 1: one hundred percent guy. I would always go up and 234 00:12:03,160 --> 00:12:05,079 Speaker 1: get my best. And that's what you're saying, that you're 235 00:12:05,080 --> 00:12:09,360 Speaker 1: not gonna limit yourself because you fear fear that you 236 00:12:09,360 --> 00:12:12,280 Speaker 1: can't control, because you can't control somebody come in and 237 00:12:12,400 --> 00:12:15,360 Speaker 1: figure out your recipe and taking someplace else. If there's all, 238 00:12:15,480 --> 00:12:17,720 Speaker 1: if you only got one hamburger in your life, then 239 00:12:17,920 --> 00:12:20,320 Speaker 1: you got a problem. I don't think you want a hamburger. 240 00:12:20,320 --> 00:12:24,079 Speaker 1: Man chef Q right right right, And you know, it 241 00:12:24,200 --> 00:12:25,960 Speaker 1: just leads in the room to create. And you know 242 00:12:26,040 --> 00:12:29,520 Speaker 1: that's the thing about food. It's ever changing, is forever changing, 243 00:12:29,640 --> 00:12:35,080 Speaker 1: and they the melting part of food is endless. So 244 00:12:35,320 --> 00:12:38,040 Speaker 1: it really is about to create creative mind of the chef. 245 00:12:38,640 --> 00:12:40,320 Speaker 1: So I don't get caught up on all of that, 246 00:12:40,400 --> 00:12:42,840 Speaker 1: you know. And you know, I'm asked a lot of times, 247 00:12:43,000 --> 00:12:45,760 Speaker 1: you know, by younger chefs or younger cooks coming up 248 00:12:45,760 --> 00:12:48,360 Speaker 1: through the ranks about helping them and all that. And 249 00:12:48,400 --> 00:12:52,200 Speaker 1: I'm really really game because I wanted somebody to do 250 00:12:52,240 --> 00:12:55,400 Speaker 1: that to me. Especially as a black chef coming up, right, 251 00:12:55,520 --> 00:12:59,079 Speaker 1: I wanted to see me at those executive chef positions, 252 00:12:59,280 --> 00:13:03,640 Speaker 1: and I didn't. So I'm really really, really mindful about 253 00:13:04,040 --> 00:13:07,559 Speaker 1: you know, you know, talking to the younger deaths or 254 00:13:07,720 --> 00:13:11,160 Speaker 1: younger cooks, especially of color. You know, you do based 255 00:13:11,200 --> 00:13:14,880 Speaker 1: in a suburb, right, I saw the Sacramento, California. And now, 256 00:13:15,240 --> 00:13:17,440 Speaker 1: like you said, early on in your life, you got 257 00:13:17,440 --> 00:13:21,960 Speaker 1: a taste for the culinary flair. Uh. Now, did you 258 00:13:22,000 --> 00:13:24,320 Speaker 1: spent eight years in the Navy? Was that was that 259 00:13:24,720 --> 00:13:29,040 Speaker 1: after you started cooking or you'd sample a little cooking training, 260 00:13:29,200 --> 00:13:33,080 Speaker 1: And that was before my military career, was before I 261 00:13:33,160 --> 00:13:36,960 Speaker 1: started cooking. Um? But um, when I got out of 262 00:13:36,960 --> 00:13:39,480 Speaker 1: the military, when you know, I kind of got a 263 00:13:39,480 --> 00:13:42,120 Speaker 1: little training in the military, if you will, because when 264 00:13:42,160 --> 00:13:44,120 Speaker 1: I was changed under my job in the military, they 265 00:13:44,120 --> 00:13:46,520 Speaker 1: sent me to what we call the galley, right, and 266 00:13:46,559 --> 00:13:49,840 Speaker 1: they made me cook a little bit there. Um. And 267 00:13:49,880 --> 00:13:52,080 Speaker 1: again there was no intention of me to be becoming 268 00:13:52,120 --> 00:13:55,080 Speaker 1: a chef or work in this industry. But when I 269 00:13:55,080 --> 00:13:56,840 Speaker 1: got out of the military and I needed a job, 270 00:13:56,880 --> 00:14:00,319 Speaker 1: I knew I could wash dishes. I knew that that's 271 00:14:00,320 --> 00:14:03,560 Speaker 1: where it started. And then um, just I don't know 272 00:14:03,640 --> 00:14:05,960 Speaker 1: the hand of God. The few breaks here and there, 273 00:14:06,000 --> 00:14:09,200 Speaker 1: and um, you know here we are well as I 274 00:14:09,240 --> 00:14:12,040 Speaker 1: think that. Uh, it takes a certain amount of perseverance, 275 00:14:12,080 --> 00:14:14,800 Speaker 1: a certain degree, a whole lot of humble this just 276 00:14:14,840 --> 00:14:16,960 Speaker 1: say hey, and I always tell people sometimes you have 277 00:14:17,040 --> 00:14:19,120 Speaker 1: to you know, it's not about the money, it's about 278 00:14:19,120 --> 00:14:21,280 Speaker 1: the opportunity. That's how I saw when you talked about 279 00:14:21,280 --> 00:14:23,680 Speaker 1: watching dishes. You know, you saw an opportunity, and that 280 00:14:23,800 --> 00:14:26,320 Speaker 1: opportunity led to the conversation we're having on my show, 281 00:14:26,360 --> 00:14:29,760 Speaker 1: money Making conversation speaking with Chef Q. He opened a 282 00:14:29,800 --> 00:14:32,400 Speaker 1: restaurant twelve twenty seven, that's the month and date of 283 00:14:32,440 --> 00:14:36,280 Speaker 1: his birthday, outside of a small suburb and Sacramento, California 284 00:14:36,360 --> 00:14:44,280 Speaker 1: area in and then everything's feeling good, the walking through 285 00:14:44,320 --> 00:14:48,040 Speaker 1: the steps, this step of well, you're starting to see 286 00:14:48,040 --> 00:14:52,360 Speaker 1: it go bad, but you're not admitting that this can 287 00:14:52,440 --> 00:14:54,880 Speaker 1: really happen. Not now, God, come on that God, you 288 00:14:54,880 --> 00:14:57,320 Speaker 1: can't do it like this right right, So you know 289 00:14:57,520 --> 00:15:00,600 Speaker 1: it's everything we did at the inception of the restaurant 290 00:15:00,600 --> 00:15:04,960 Speaker 1: was intentional. We intentionally opened December to twenty seven, like 291 00:15:05,000 --> 00:15:08,200 Speaker 1: you said, on my birthday because in the restaurant industry. 292 00:15:08,240 --> 00:15:11,440 Speaker 1: I know that that is a slow season of restaurants. 293 00:15:11,800 --> 00:15:15,480 Speaker 1: It's holiday season two years resolution, nobody is coming out 294 00:15:15,480 --> 00:15:18,080 Speaker 1: to eat. But my mind, that gave me. That gives 295 00:15:18,120 --> 00:15:20,840 Speaker 1: me time to get my legs under us, get our 296 00:15:20,880 --> 00:15:24,240 Speaker 1: staff together, and make sure we get things right outside 297 00:15:24,280 --> 00:15:29,720 Speaker 1: the public eye. So it was very intentional, but then 298 00:15:29,920 --> 00:15:37,400 Speaker 1: you know, m but it was and uh, I don't 299 00:15:37,400 --> 00:15:39,040 Speaker 1: think I don't I wasn't ready for it. I don't 300 00:15:39,040 --> 00:15:41,440 Speaker 1: think nobody was ready for But I sat down with 301 00:15:41,520 --> 00:15:45,240 Speaker 1: my wife, who is my general manager, and I said, well, 302 00:15:45,600 --> 00:15:48,880 Speaker 1: it's not only hit us or affected us, it's infected everyone. 303 00:15:49,640 --> 00:15:51,480 Speaker 1: So how are we gonna come through with it? And 304 00:15:51,520 --> 00:15:53,600 Speaker 1: we did. We looked at other restaurants and we saw 305 00:15:53,640 --> 00:15:56,120 Speaker 1: what they were doing that just didn't work for us 306 00:15:56,640 --> 00:15:59,000 Speaker 1: because we were so new, nobody knew who we were, 307 00:15:59,440 --> 00:16:02,200 Speaker 1: so door Dash and the grub Hub and all of 308 00:16:02,280 --> 00:16:05,280 Speaker 1: that stuff. It didn't work for us. So we created, Yeah, 309 00:16:05,360 --> 00:16:09,160 Speaker 1: we downsize our menu, created a family style menu for 310 00:16:10,200 --> 00:16:12,640 Speaker 1: you know, for the families that are was around us, 311 00:16:12,680 --> 00:16:15,080 Speaker 1: and we you know, we put it on our social media. 312 00:16:15,640 --> 00:16:18,640 Speaker 1: But on top of that, we started feeding the front 313 00:16:18,640 --> 00:16:22,680 Speaker 1: line health workers in the hospitals. We started giving them 314 00:16:22,760 --> 00:16:25,720 Speaker 1: box lunches and you know, sharing the love with them 315 00:16:25,720 --> 00:16:31,480 Speaker 1: and saying thank you. Um. And that started becoming, I 316 00:16:31,520 --> 00:16:34,520 Speaker 1: don't know, a buzz in the hospitals, and then people 317 00:16:34,560 --> 00:16:38,800 Speaker 1: started ordering our family meals and they started enjoying our 318 00:16:38,840 --> 00:16:42,240 Speaker 1: family meals. And then it just kept escalating and going 319 00:16:42,320 --> 00:16:46,280 Speaker 1: from there and um, you know, from that when they 320 00:16:46,320 --> 00:16:49,600 Speaker 1: were when we were able to open outside, people just 321 00:16:49,680 --> 00:16:53,320 Speaker 1: kept coming and kept coming, and you know then you know, 322 00:16:53,400 --> 00:16:56,480 Speaker 1: we were fortunate enough to be you know, supported by 323 00:16:56,480 --> 00:16:59,920 Speaker 1: the black community, and then so they started supporting us. Uh, 324 00:17:00,120 --> 00:17:04,800 Speaker 1: and it just balloon to you know, a really really busy, 325 00:17:05,000 --> 00:17:08,560 Speaker 1: busy restaurant, which I'm very grateful for. Well, tell us 326 00:17:08,640 --> 00:17:11,640 Speaker 1: what exactly is a family meal, Chef Q. You said 327 00:17:11,640 --> 00:17:15,200 Speaker 1: it several times, and that that I just seen when 328 00:17:15,200 --> 00:17:16,920 Speaker 1: I hear the word family and a meal. I had 329 00:17:17,000 --> 00:17:20,960 Speaker 1: large portions just to meet to meet in two veggies 330 00:17:21,000 --> 00:17:23,240 Speaker 1: and meeting two veggies and a bread. What is a 331 00:17:23,320 --> 00:17:27,960 Speaker 1: family meal? So so and in my mind, what I 332 00:17:28,000 --> 00:17:30,159 Speaker 1: wanted to do was create something to where all the 333 00:17:30,200 --> 00:17:32,480 Speaker 1: family had to do with just go home, open the box, 334 00:17:32,680 --> 00:17:34,960 Speaker 1: put it on the table and have a dinner. Mill 335 00:17:35,280 --> 00:17:37,320 Speaker 1: have a family meal with their kids and all that 336 00:17:37,359 --> 00:17:40,719 Speaker 1: stuff because you know, remember kids wasn't the kids were 337 00:17:40,760 --> 00:17:44,320 Speaker 1: at home, schooling at home, and parents just didn't have time. 338 00:17:44,640 --> 00:17:47,000 Speaker 1: So we created this menu to where they could choose 339 00:17:47,359 --> 00:17:52,359 Speaker 1: you know, one or two uh of proteins, whether it's rotisserie, chicken, 340 00:17:52,440 --> 00:17:56,919 Speaker 1: fried chicken, meat loaf. Um. They we had a seafood platter. 341 00:17:57,200 --> 00:17:59,159 Speaker 1: We had all of this stuff on there, and then 342 00:17:59,200 --> 00:18:01,320 Speaker 1: they could choose to take it was rice, call it 343 00:18:01,400 --> 00:18:04,720 Speaker 1: greens back and cheese. So they kind of pieced together 344 00:18:04,800 --> 00:18:07,600 Speaker 1: their own little mill and we just put it together 345 00:18:07,600 --> 00:18:09,360 Speaker 1: in a box and had it ready for them when 346 00:18:09,359 --> 00:18:12,040 Speaker 1: they came. I'm changing, man. What you just said is 347 00:18:12,080 --> 00:18:15,600 Speaker 1: a family meal mac and right, come on, now that 348 00:18:15,720 --> 00:18:18,399 Speaker 1: that's that food again. That's what they call Harty meals. 349 00:18:21,160 --> 00:18:23,520 Speaker 1: And also you know it's just a light season if 350 00:18:23,560 --> 00:18:25,120 Speaker 1: you want to put a little salt and pepper on it, 351 00:18:25,480 --> 00:18:27,119 Speaker 1: you know, and all those things. So it didn't take no, 352 00:18:27,840 --> 00:18:30,720 Speaker 1: you know, because who they say, what kids don't like 353 00:18:30,800 --> 00:18:33,920 Speaker 1: mac and cheese? So you went in there, but every kid. 354 00:18:34,040 --> 00:18:37,280 Speaker 1: But but you know something, everybody can't do mac and cheese, 355 00:18:37,359 --> 00:18:40,920 Speaker 1: right though, you know that though everybody can't, everybody can't. 356 00:18:40,920 --> 00:18:45,600 Speaker 1: But I'm from the South. Don't get that, so because 357 00:18:45,640 --> 00:18:47,679 Speaker 1: because I always talk about food and didn't know, you know, 358 00:18:47,760 --> 00:18:49,520 Speaker 1: you're coming down in my area and you say from 359 00:18:49,520 --> 00:18:52,560 Speaker 1: the South. I born in Houston, Texas right now, my my, my, 360 00:18:52,800 --> 00:18:56,320 Speaker 1: my headquarters in Atlanta, Georgia. I come from a big family, 361 00:18:56,600 --> 00:18:58,280 Speaker 1: not as big as you. And I come from six sisters, 362 00:18:58,280 --> 00:19:01,800 Speaker 1: two brothers, okay, and you come from the youngest or seventeen, 363 00:19:02,280 --> 00:19:05,240 Speaker 1: and so I'm the middle child, you know, for for 364 00:19:05,359 --> 00:19:07,879 Speaker 1: above me before below me, you know. So so they 365 00:19:07,920 --> 00:19:09,879 Speaker 1: said I was treated special because I was in the middle, 366 00:19:09,880 --> 00:19:13,840 Speaker 1: but I don't believe that, Chef Q, I don't believe that. So, 367 00:19:13,840 --> 00:19:15,560 Speaker 1: so what about in the south? Did you? Did you 368 00:19:15,600 --> 00:19:18,960 Speaker 1: feature my friend man, I'm from a small town called 369 00:19:19,040 --> 00:19:22,720 Speaker 1: Cross City, Florida outside of Games. Though I'm the youngest, 370 00:19:22,720 --> 00:19:25,399 Speaker 1: so you know, I don't want that. I was treated 371 00:19:25,840 --> 00:19:29,840 Speaker 1: uh uh specially treatment. I was bullied by my brother's man. 372 00:19:31,840 --> 00:19:35,399 Speaker 1: It took me through, I know, the feeling, you know, 373 00:19:35,440 --> 00:19:38,280 Speaker 1: because you know you're younger. Because they always said, you know, 374 00:19:38,520 --> 00:19:41,480 Speaker 1: they didn't have what you get, you know what I'm saying. 375 00:19:41,720 --> 00:19:45,600 Speaker 1: At all the clothes my mom kept me close. That's 376 00:19:45,600 --> 00:19:49,359 Speaker 1: why I got to learn the singer Russell Beans because 377 00:19:49,359 --> 00:19:52,640 Speaker 1: she kept me close. Absolutely. You know, it's really interesting man, 378 00:19:52,640 --> 00:19:54,919 Speaker 1: when we talked about that, that chef world, you know, 379 00:19:55,080 --> 00:19:58,199 Speaker 1: like you know, I didn't really start. I would like you. 380 00:19:58,200 --> 00:20:00,720 Speaker 1: I used to watch my mom, but my mom was 381 00:20:00,840 --> 00:20:02,919 Speaker 1: a traditionalist. She wouldn't let me come in and kitchen. 382 00:20:02,920 --> 00:20:05,200 Speaker 1: My dad. Now, boy, come over here, let them let 383 00:20:05,200 --> 00:20:07,080 Speaker 1: them girls, they're supposed to be the kitchen. Now. That's 384 00:20:07,080 --> 00:20:10,840 Speaker 1: a mentality back then. So I never I can only watch. 385 00:20:11,160 --> 00:20:13,560 Speaker 1: And so when I got in college, I should always 386 00:20:13,600 --> 00:20:15,840 Speaker 1: remember what she did and I kind of like put 387 00:20:15,880 --> 00:20:18,439 Speaker 1: it together and then and then so I always it 388 00:20:18,520 --> 00:20:21,200 Speaker 1: was a natural cook. You know, I can go into 389 00:20:21,440 --> 00:20:24,439 Speaker 1: I can go into kitchen just start putting stuff together, 390 00:20:24,520 --> 00:20:26,600 Speaker 1: you know, and things like that. So I get that 391 00:20:26,720 --> 00:20:29,879 Speaker 1: person that you are just a natural person with the 392 00:20:29,880 --> 00:20:33,320 Speaker 1: culinary experience or watching your mom and being there, which 393 00:20:33,320 --> 00:20:35,359 Speaker 1: has let you have a year over twenty five years 394 00:20:35,400 --> 00:20:38,840 Speaker 1: because your self taught, like I said earlier, of that process. 395 00:20:39,080 --> 00:20:42,280 Speaker 1: What surprises the people the most about you your skills 396 00:20:42,280 --> 00:20:47,000 Speaker 1: when you say tell them yourself talk. I think it's 397 00:20:47,040 --> 00:20:49,879 Speaker 1: the flavor pump pound that we put together. We have 398 00:20:50,000 --> 00:20:53,320 Speaker 1: bold flavors um and then we have some unique flavors, 399 00:20:53,680 --> 00:20:56,080 Speaker 1: um ben from the South. And then you know, I'm 400 00:20:56,119 --> 00:21:00,280 Speaker 1: not afraid to try different things. Um. You know back 401 00:21:00,280 --> 00:21:01,800 Speaker 1: in that day, you know, and I'm like, you a 402 00:21:01,840 --> 00:21:06,000 Speaker 1: big family, but no, my mom, I didn't have a 403 00:21:06,080 --> 00:21:08,320 Speaker 1: father in the home, help me to stay out of 404 00:21:08,320 --> 00:21:11,360 Speaker 1: the kitchen. So that my mom she was like, well, 405 00:21:11,400 --> 00:21:13,080 Speaker 1: coming here, boy, just sit down over there in our 406 00:21:13,080 --> 00:21:15,680 Speaker 1: corner to keep me out of trouble type thing, or 407 00:21:16,000 --> 00:21:20,960 Speaker 1: to keep my brother's from jumping on me or whatever that. 408 00:21:22,560 --> 00:21:25,359 Speaker 1: But um, you know, so so you started asking questions 409 00:21:25,400 --> 00:21:28,359 Speaker 1: for mom. And you know, it wasn't like she wrote 410 00:21:28,400 --> 00:21:31,679 Speaker 1: everything down or she explained everything to the t She 411 00:21:31,920 --> 00:21:34,240 Speaker 1: gave her best knowledge of what she was doing. But 412 00:21:34,320 --> 00:21:37,600 Speaker 1: it really was like by taste or by sight. And 413 00:21:38,000 --> 00:21:39,960 Speaker 1: I don't know, I don't I can count on my 414 00:21:40,000 --> 00:21:42,439 Speaker 1: hands how many times I saw Mom used measuring cups 415 00:21:42,520 --> 00:21:45,399 Speaker 1: or boons and things like that. It was all tasting it. 416 00:21:45,520 --> 00:21:49,440 Speaker 1: You know, it's just crazy. I know I deal with that, man. 417 00:21:49,480 --> 00:21:52,840 Speaker 1: I I just watching your parents. Just just throw it 418 00:21:52,840 --> 00:21:54,760 Speaker 1: in there. Just throw it in there, dude, just throw 419 00:21:54,800 --> 00:21:57,479 Speaker 1: it in there. Just throw it in there. So you know, 420 00:21:57,520 --> 00:22:00,840 Speaker 1: you you you fast forward and then um, So now 421 00:22:00,880 --> 00:22:04,439 Speaker 1: I'm in my career and I had the pleasure to 422 00:22:04,520 --> 00:22:07,800 Speaker 1: travel the world through the military. I traveled the world 423 00:22:08,040 --> 00:22:11,359 Speaker 1: and I tasted some great foods in foreign countries. So 424 00:22:11,520 --> 00:22:14,199 Speaker 1: now I come back to California and I'm really serious 425 00:22:14,240 --> 00:22:18,600 Speaker 1: about this culinary thing. So UM, I reached back to 426 00:22:18,640 --> 00:22:20,760 Speaker 1: the South, my roots in the South, and then I 427 00:22:20,840 --> 00:22:24,040 Speaker 1: reached all the way you know, to the my international travels, 428 00:22:24,240 --> 00:22:27,280 Speaker 1: and I started playing with all of these different ingredients, 429 00:22:27,280 --> 00:22:29,960 Speaker 1: if you will, um. And then I'm here in California, 430 00:22:30,040 --> 00:22:34,240 Speaker 1: which is a form of fresh capita. So I got 431 00:22:34,560 --> 00:22:38,760 Speaker 1: fresh produce and fresh products at my disposal. So it 432 00:22:39,200 --> 00:22:42,359 Speaker 1: really is like, let's just try this and see how 433 00:22:42,400 --> 00:22:45,560 Speaker 1: it works. So this tastes great, this sounds good together, 434 00:22:45,680 --> 00:22:49,199 Speaker 1: Let's let's just play. And it really has been that 435 00:22:49,359 --> 00:22:51,400 Speaker 1: for me and for my career. And I'm not afraid 436 00:22:51,440 --> 00:22:54,240 Speaker 1: to fail. I'm not afraid to try addish and oh 437 00:22:54,320 --> 00:22:57,639 Speaker 1: that didn't work, spatch that. Um. So I'm not afraid 438 00:22:57,680 --> 00:23:00,320 Speaker 1: that that at all, or changing it up a little bit, 439 00:23:00,720 --> 00:23:03,679 Speaker 1: because you know, um, in the South, we cooked a 440 00:23:03,680 --> 00:23:05,800 Speaker 1: lot of things or my my, my mom, and then 441 00:23:05,840 --> 00:23:08,000 Speaker 1: they cooked a lot of things that wasn't exactly healthy 442 00:23:08,040 --> 00:23:11,480 Speaker 1: for us. So can I take those ingredients or that 443 00:23:11,480 --> 00:23:13,359 Speaker 1: that way you changed up just a little bit and 444 00:23:13,359 --> 00:23:15,760 Speaker 1: make it a little bit more healthy for for our 445 00:23:15,800 --> 00:23:18,760 Speaker 1: lives today. So I'm challenged with all that, but I 446 00:23:18,840 --> 00:23:21,600 Speaker 1: take those challenges head on and and you know, to me, 447 00:23:21,680 --> 00:23:25,800 Speaker 1: it's it's our callinary industry is every changing, it's forever 448 00:23:26,000 --> 00:23:31,199 Speaker 1: like just transforming. Um. It's that's the growth in our 449 00:23:31,240 --> 00:23:34,840 Speaker 1: culinary industry. For me is I want to stay true 450 00:23:34,920 --> 00:23:37,960 Speaker 1: to the roots right where the food comes from, but 451 00:23:38,280 --> 00:23:40,080 Speaker 1: I want to make it. I want to modernize it. 452 00:23:40,160 --> 00:23:43,600 Speaker 1: Thus we kind of call our restaurant modern comfort food. 453 00:23:44,320 --> 00:23:47,240 Speaker 1: Look at your children's eyes to see the true magic 454 00:23:47,400 --> 00:23:50,880 Speaker 1: of a forest. It's a storybook world for them. You 455 00:23:50,920 --> 00:23:53,920 Speaker 1: look and see a tree. They see the wrinkled face 456 00:23:53,960 --> 00:23:57,320 Speaker 1: of a wizard with arms outstretched to the sky. They 457 00:23:57,400 --> 00:24:00,840 Speaker 1: see treasuring pebbles, They see a windy path that could 458 00:24:00,960 --> 00:24:04,959 Speaker 1: lead to adventure, and they see you. They're fearless. Guide. 459 00:24:05,160 --> 00:24:08,439 Speaker 1: Is this fascinating world? Find a forest near you and 460 00:24:08,480 --> 00:24:11,480 Speaker 1: start exploring a Discover the Forest dot Org brought to 461 00:24:11,480 --> 00:24:14,080 Speaker 1: you by the United States Force Service and the ad Council. 462 00:24:14,600 --> 00:24:17,520 Speaker 1: Look to your children's eyes to see the true magic 463 00:24:17,640 --> 00:24:21,040 Speaker 1: of a forest. It's a storybook world for them. You 464 00:24:21,160 --> 00:24:24,200 Speaker 1: look and see a tree. They see the wrinkled face 465 00:24:24,240 --> 00:24:27,600 Speaker 1: of a wizard with arms outstretched to the sky. They 466 00:24:27,640 --> 00:24:30,840 Speaker 1: see treasure and pebbles. They see a windy path that 467 00:24:30,880 --> 00:24:35,199 Speaker 1: could lead to adventure, and they see you. They're fearless. Guide. 468 00:24:35,400 --> 00:24:38,679 Speaker 1: Is this fascinating world? Find a forest near you and 469 00:24:38,720 --> 00:24:41,760 Speaker 1: start exploring a Discover the Forest dot org. Brought to 470 00:24:41,760 --> 00:24:44,320 Speaker 1: you by the United States Force Service and the ad Council. 471 00:24:45,080 --> 00:24:48,439 Speaker 1: And we're live here outside the Perez family home, just 472 00:24:48,640 --> 00:24:51,680 Speaker 1: waiting for the and there they go, almost on time. 473 00:24:51,680 --> 00:24:54,440 Speaker 1: This morning, Mom is coming out the front door strong 474 00:24:54,520 --> 00:24:57,080 Speaker 1: with a double armed kid carry. Looks like Dad has 475 00:24:57,119 --> 00:25:00,320 Speaker 1: the bags daughter he is bringing up the rear, but 476 00:25:00,440 --> 00:25:04,879 Speaker 1: the diaper bead wasn't closed. Diapers and toys are everywhere, 477 00:25:06,240 --> 00:25:09,359 Speaker 1: but Mom has just nailed the perfect car seat buckle 478 00:25:09,480 --> 00:25:12,520 Speaker 1: for the toddler. And now the eldest daughter, who looks 479 00:25:12,560 --> 00:25:15,199 Speaker 1: to be about nine or ten, has secured herself in 480 00:25:15,200 --> 00:25:18,800 Speaker 1: the booster seat. Dead zips the bad clothes and they're off. 481 00:25:19,760 --> 00:25:22,119 Speaker 1: But looks like Mom doesn't realize her coffee cup is 482 00:25:22,160 --> 00:25:26,320 Speaker 1: still on the roof of the car and there it goes, Oh, 483 00:25:26,760 --> 00:25:29,720 Speaker 1: that's a shame that mug was a fan favorite. Don't 484 00:25:29,760 --> 00:25:32,320 Speaker 1: sweat the small stuff, just nailed the big stuff, like 485 00:25:32,359 --> 00:25:34,159 Speaker 1: making sure your kids are buckled correctly in the right 486 00:25:34,200 --> 00:25:36,359 Speaker 1: seat for their agent's eyes. Learn more n h t 487 00:25:36,520 --> 00:25:38,840 Speaker 1: s A dot gov slash the Right Seat visits n 488 00:25:39,040 --> 00:25:42,960 Speaker 1: h s A dot gov slash the Right Seat. Brought 489 00:25:42,960 --> 00:25:46,359 Speaker 1: to you by Mitza and the ad Council. Absolutely Q 490 00:25:46,600 --> 00:25:51,480 Speaker 1: twelve seven, located right outside of Sacramento, California. I'm talking 491 00:25:51,520 --> 00:25:54,119 Speaker 1: to Chef Q. Chef tell us about this restaurant. Tell 492 00:25:54,200 --> 00:25:57,639 Speaker 1: us what inspired you to open a restaurant? First, and 493 00:25:57,640 --> 00:26:00,040 Speaker 1: then let's go to the menu and some discuss and 494 00:26:00,200 --> 00:26:02,640 Speaker 1: what's on that menu and what really pops out from 495 00:26:02,680 --> 00:26:04,600 Speaker 1: you because everybody knows there's certain things on the menu 496 00:26:04,640 --> 00:26:08,160 Speaker 1: customers just asked for. They go, I gotta have this, 497 00:26:08,160 --> 00:26:10,600 Speaker 1: this is my favorite, is my favorite. But then but 498 00:26:10,800 --> 00:26:12,399 Speaker 1: but you keep your old menu because you gotta have 499 00:26:12,400 --> 00:26:15,239 Speaker 1: a variety and the different people like different things. So 500 00:26:15,280 --> 00:26:18,760 Speaker 1: talk about what inspired you. I've told everybody why why 501 00:26:18,840 --> 00:26:21,800 Speaker 1: this name QUE twelve twenty seven, But what inspired the 502 00:26:21,800 --> 00:26:26,400 Speaker 1: concept of a modern conference food restaurant? Well, first of all, 503 00:26:26,400 --> 00:26:28,760 Speaker 1: it inspired me was I was. Um, I was that 504 00:26:28,880 --> 00:26:32,119 Speaker 1: my wits and working and other high end restaurants. Um. 505 00:26:32,200 --> 00:26:34,560 Speaker 1: All my life I worked in pretty you know, white 506 00:26:34,640 --> 00:26:37,520 Speaker 1: table closse restaurants, if you will, and UM, it just 507 00:26:37,560 --> 00:26:40,600 Speaker 1: got to a point to where you know, I'm giving them, 508 00:26:40,640 --> 00:26:44,160 Speaker 1: you know, fourteen fifteen, sixteen hours a day, six seven 509 00:26:44,200 --> 00:26:47,600 Speaker 1: days a week, and just feeling really unappreciated and that. 510 00:26:47,640 --> 00:26:49,879 Speaker 1: You know, a lot of people get to that point. 511 00:26:50,320 --> 00:26:52,919 Speaker 1: But when I got to that point, I was like, Okay, 512 00:26:52,960 --> 00:26:56,240 Speaker 1: it's really time for me. Either it's now or never. UM, 513 00:26:56,280 --> 00:26:58,720 Speaker 1: I gotta do this. Um. And we looked for building, 514 00:26:58,800 --> 00:27:01,399 Speaker 1: We looked all over the place, and when we found 515 00:27:01,400 --> 00:27:05,240 Speaker 1: our current location, it really was this fits what I 516 00:27:05,280 --> 00:27:10,119 Speaker 1: wanna do. And then we created because you know, we 517 00:27:10,160 --> 00:27:14,120 Speaker 1: talked earlier about steps to get stereotyped. I didn't want 518 00:27:14,119 --> 00:27:17,040 Speaker 1: to be called a soul food chef. I didn't want 519 00:27:17,040 --> 00:27:19,160 Speaker 1: to be called even a black chef, if you will. 520 00:27:19,560 --> 00:27:22,359 Speaker 1: I just want to be a great chef. UM. So 521 00:27:22,440 --> 00:27:24,679 Speaker 1: we found our building, and then what we did was 522 00:27:24,800 --> 00:27:28,240 Speaker 1: we looked around at all the other restaurants around us, 523 00:27:28,920 --> 00:27:33,960 Speaker 1: and we said, well, nobody is doing like this now. 524 00:27:34,920 --> 00:27:37,600 Speaker 1: So then that's when we be created the menu. And 525 00:27:37,640 --> 00:27:39,359 Speaker 1: then that's when I said, okay, if I pull a 526 00:27:39,359 --> 00:27:41,439 Speaker 1: little bit of the South and a little bit of 527 00:27:41,480 --> 00:27:44,439 Speaker 1: this farm freshness, oh my travels to Japan, let me 528 00:27:44,480 --> 00:27:46,560 Speaker 1: pull that in here and let me let me do this, 529 00:27:46,600 --> 00:27:49,800 Speaker 1: and let me marry these two together. So the restaurant, 530 00:27:49,960 --> 00:27:54,760 Speaker 1: the menu, I should say, just evolved around what wasn't 531 00:27:54,800 --> 00:27:58,080 Speaker 1: in the area and from my travels and from my 532 00:27:58,200 --> 00:28:01,840 Speaker 1: experiences and from my childhood. So the men you just 533 00:28:01,960 --> 00:28:05,119 Speaker 1: kept evolving until what it is now. And and some 534 00:28:05,200 --> 00:28:08,560 Speaker 1: of the favorites ideal is like the lobster bikes. Like 535 00:28:10,000 --> 00:28:13,919 Speaker 1: I if brod lobster years ago when I was a 536 00:28:13,960 --> 00:28:17,560 Speaker 1: caterer and I had this one client. He's former Major 537 00:28:17,600 --> 00:28:19,600 Speaker 1: League baseball player. He's a really good friend of mine. 538 00:28:20,080 --> 00:28:22,159 Speaker 1: Um and uh when I opened, when he heard I 539 00:28:22,200 --> 00:28:24,440 Speaker 1: was gonna open a restaurant, he goes and you gotta 540 00:28:24,440 --> 00:28:29,000 Speaker 1: put those lost said, oh way, you know, I was like, no, 541 00:28:29,160 --> 00:28:32,240 Speaker 1: First of all, lobster is super expensive. Um, and I 542 00:28:32,240 --> 00:28:34,360 Speaker 1: own if I could you know, execute it right. It's 543 00:28:34,400 --> 00:28:36,960 Speaker 1: it's it's more. We can have a great thing in 544 00:28:37,040 --> 00:28:38,400 Speaker 1: mind to put on the rest of on the on 545 00:28:38,440 --> 00:28:41,080 Speaker 1: the menu, but we gotta be able to execute it. 546 00:28:41,960 --> 00:28:45,440 Speaker 1: There's nothing like having something great, but you can't execute 547 00:28:45,480 --> 00:28:47,000 Speaker 1: it and get it to the table to the guests. 548 00:28:47,160 --> 00:28:49,560 Speaker 1: So that's that's horrible. So I was like, no, I 549 00:28:49,600 --> 00:28:51,720 Speaker 1: can't execute it. I can't put them on. So then 550 00:28:51,760 --> 00:28:53,360 Speaker 1: I had to figure out a way because he kept 551 00:28:53,360 --> 00:28:57,360 Speaker 1: at me. So those lobster bites are probably on nine 552 00:28:57,680 --> 00:29:00,640 Speaker 1: nine of our tables. When guests come, then they gotta 553 00:29:00,720 --> 00:29:04,360 Speaker 1: have them. Other favorites. Um, my wife likes to say 554 00:29:04,760 --> 00:29:07,080 Speaker 1: the meat loaf. We baken wrap our meat loaf, but 555 00:29:07,160 --> 00:29:09,600 Speaker 1: she called it a brown man meat loaf because it's 556 00:29:09,640 --> 00:29:13,720 Speaker 1: really nice and hearty, and it comes with our mashed potatoes, um, 557 00:29:14,160 --> 00:29:17,080 Speaker 1: and some mushroom gravy. It's really nice and hearty. It's 558 00:29:17,160 --> 00:29:20,480 Speaker 1: really a good gravy or tomato based gravy that you 559 00:29:20,600 --> 00:29:22,360 Speaker 1: use there for the for your beat loaf into the 560 00:29:22,400 --> 00:29:26,560 Speaker 1: brown gravy or tomato based gravy. Tomato based gravy. It's 561 00:29:26,600 --> 00:29:29,720 Speaker 1: a little sweet. You got a little sweetness in it. No, man, no, 562 00:29:29,760 --> 00:29:32,280 Speaker 1: it's got a little fice in it. Okay, okay, you 563 00:29:32,280 --> 00:29:33,720 Speaker 1: know exactly what I was talking about. A lot of 564 00:29:33,760 --> 00:29:36,360 Speaker 1: people they put their little sugar in it. Give a 565 00:29:36,400 --> 00:29:41,200 Speaker 1: little sweet okay, I love you, sugar OUTEP a little 566 00:29:41,240 --> 00:29:44,360 Speaker 1: bit under healthy, I love it. I love it now 567 00:29:44,680 --> 00:29:47,000 Speaker 1: you know you seeing something earlier but not want to 568 00:29:47,000 --> 00:29:48,760 Speaker 1: be record. It's two things. And I always here when 569 00:29:48,760 --> 00:29:51,400 Speaker 1: I talk to African American or black chefs the word 570 00:29:51,480 --> 00:29:54,000 Speaker 1: so food, which I still don't know what that means 571 00:29:54,000 --> 00:29:56,160 Speaker 1: because I go to the restaurants, he just same save 572 00:29:56,640 --> 00:29:58,680 Speaker 1: menu and I don't see the word so tied to it. 573 00:29:59,080 --> 00:30:01,800 Speaker 1: And then it's be discriminated because you're black, because they 574 00:30:01,840 --> 00:30:04,880 Speaker 1: just say you can only do a certain type of menu. 575 00:30:05,080 --> 00:30:08,520 Speaker 1: So talk about that experience. And I won't let people 576 00:30:08,520 --> 00:30:11,479 Speaker 1: know that. I don't care how talent you are. It 577 00:30:11,560 --> 00:30:13,800 Speaker 1: all comes down to color your skin. You know what 578 00:30:13,880 --> 00:30:15,880 Speaker 1: people think about you and how they can stereotype you. 579 00:30:16,280 --> 00:30:20,600 Speaker 1: What exactly is so food chef Q? You know? You 580 00:30:20,640 --> 00:30:26,760 Speaker 1: know what, that's a great point because you know I have, UM, 581 00:30:26,800 --> 00:30:29,560 Speaker 1: I have been stereotyped, and UM you know it's not fun. 582 00:30:30,440 --> 00:30:34,000 Speaker 1: It's not fun at all to be stereotype UM. Oh 583 00:30:36,360 --> 00:30:39,600 Speaker 1: hold on, man, what's the man to talking about muting 584 00:30:39,640 --> 00:30:43,480 Speaker 1: your screen? What's that? If somebody is speaking, I don't 585 00:30:43,520 --> 00:30:46,640 Speaker 1: know who it is, is iPad two or whoever? That 586 00:30:46,800 --> 00:30:50,240 Speaker 1: is on iPad. We just need you to mute who's 587 00:30:50,280 --> 00:30:53,160 Speaker 1: our pad too? I thought it was one of a 588 00:30:53,280 --> 00:30:58,640 Speaker 1: rep of Mrs Chef Q. Now, so who, I don't know. 589 00:31:00,080 --> 00:31:02,440 Speaker 1: We're good here or we'll check that out there. But 590 00:31:02,560 --> 00:31:05,320 Speaker 1: let's go back to the only person I heard talking 591 00:31:05,360 --> 00:31:09,400 Speaker 1: was you, Samantha. You know that you know what I 592 00:31:09,440 --> 00:31:11,720 Speaker 1: heard talking. But thank you. Let's talk about that whole 593 00:31:11,760 --> 00:31:14,520 Speaker 1: discrimination thing that we deal with. I dealt with it 594 00:31:14,600 --> 00:31:18,200 Speaker 1: as a writer in Hollywood. You know. I did sitcoms 595 00:31:18,240 --> 00:31:22,280 Speaker 1: like you know, uh Sister Sister Jamie Fox, the Parkers, 596 00:31:22,320 --> 00:31:24,720 Speaker 1: But they always said that, okay, that's a black sitcom. 597 00:31:25,200 --> 00:31:27,200 Speaker 1: I could. They would never consider me for the sign 598 00:31:27,280 --> 00:31:29,959 Speaker 1: fields of the home improvements and things like that, and 599 00:31:29,960 --> 00:31:32,160 Speaker 1: it always annoyed me because we were doing the same 600 00:31:32,200 --> 00:31:34,600 Speaker 1: thing and I had the same creative skills. The same 601 00:31:34,640 --> 00:31:37,920 Speaker 1: thing happens in the restaurant beings, especially when your shelf 602 00:31:38,280 --> 00:31:41,280 Speaker 1: you know the word soul Like I said, I kid 603 00:31:41,280 --> 00:31:44,200 Speaker 1: you not. I'm a foodie. I go to different restaurants 604 00:31:44,400 --> 00:31:47,000 Speaker 1: and I go, isn't this what they call soul food 605 00:31:47,040 --> 00:31:49,719 Speaker 1: over here? But they go to a black restaurant, they 606 00:31:49,800 --> 00:31:52,880 Speaker 1: just pigeonhole. And sometimes we do over and indulge with 607 00:31:52,960 --> 00:31:56,600 Speaker 1: the lord with the sugarl at these quote unquote soul 608 00:31:56,680 --> 00:32:00,200 Speaker 1: food restaurants. But you're doing modern comfort food, and so 609 00:32:00,280 --> 00:32:02,800 Speaker 1: you shouldn't be pigeonholed like that, talk about that being 610 00:32:02,800 --> 00:32:06,600 Speaker 1: a black shelf, especially opening up. We were pigeon totely. 611 00:32:06,600 --> 00:32:09,520 Speaker 1: We were. We were stereotype right because a lot of 612 00:32:09,520 --> 00:32:12,000 Speaker 1: my counterparts in the industry, you know, um, you know, 613 00:32:12,120 --> 00:32:15,160 Speaker 1: they did say that, right, and I you have to fight, 614 00:32:15,880 --> 00:32:18,239 Speaker 1: you know, from being offended by it, right, So I 615 00:32:18,280 --> 00:32:20,040 Speaker 1: just wanted to prove them wrong, and I'd be a 616 00:32:20,120 --> 00:32:22,960 Speaker 1: hundred percent transparent with you. It really angered me to 617 00:32:22,960 --> 00:32:27,680 Speaker 1: to kind of go there like I'm a chef. I'm not. 618 00:32:28,200 --> 00:32:30,800 Speaker 1: I'm not, you know, I mean, there's nothing I can 619 00:32:30,800 --> 00:32:34,120 Speaker 1: do about being black, right, So that's who I am. 620 00:32:34,160 --> 00:32:36,360 Speaker 1: But I'm a chef and I'm I'm in this industry 621 00:32:36,400 --> 00:32:39,000 Speaker 1: and I'm doing what you're doing. So either you're gonna 622 00:32:39,040 --> 00:32:42,600 Speaker 1: recognize me as your peer or just don't recognize me 623 00:32:42,640 --> 00:32:46,440 Speaker 1: at all. Um. I've been called racial names. I've been 624 00:32:46,520 --> 00:32:49,440 Speaker 1: I've been stereotyped in the industry. I've been giving just 625 00:32:49,760 --> 00:32:53,520 Speaker 1: that the white chefs don't long because the black now, 626 00:32:53,520 --> 00:32:56,959 Speaker 1: I've been in management by entire life, but they've been 627 00:32:57,040 --> 00:32:59,080 Speaker 1: high in restaurants now. And I'll tell you something else 628 00:32:59,120 --> 00:33:03,720 Speaker 1: I've been. I've interviewed for jobs that I've not gotten 629 00:33:04,080 --> 00:33:08,320 Speaker 1: because I'm gonna use the word color of my skin. 630 00:33:09,120 --> 00:33:11,560 Speaker 1: So I would I would, I would interview for executive 631 00:33:11,600 --> 00:33:14,760 Speaker 1: chef job. They would say, well, we want to hire 632 00:33:14,800 --> 00:33:18,120 Speaker 1: you for SUSH chef and I would like, be why 633 00:33:18,360 --> 00:33:21,160 Speaker 1: the guy that you're you know, eventually looking at is 634 00:33:21,280 --> 00:33:23,959 Speaker 1: less experienced than I am. Um, not only would they 635 00:33:23,960 --> 00:33:25,800 Speaker 1: want to hire me for lesser position, but give me 636 00:33:25,880 --> 00:33:30,080 Speaker 1: less money than what the average is. So I would 637 00:33:30,120 --> 00:33:33,120 Speaker 1: take the job. And then this last job, no, lie, 638 00:33:33,640 --> 00:33:37,440 Speaker 1: I amplied for executive chef. They hired me for SUSH chef, 639 00:33:38,400 --> 00:33:41,720 Speaker 1: two months later promoted me to CDC, which is chef equisine, 640 00:33:42,200 --> 00:33:45,560 Speaker 1: and a month after that promoted me to UM executive chef. 641 00:33:46,320 --> 00:33:49,120 Speaker 1: So I'm the same guy that interviewed three months ago, 642 00:33:49,440 --> 00:33:52,120 Speaker 1: but the same experience. It's just that I had to 643 00:33:52,120 --> 00:33:54,680 Speaker 1: come in and prove myself. And then one of the 644 00:33:54,760 --> 00:33:57,360 Speaker 1: chefs told me, one of the corporate chefs said, well 645 00:33:57,400 --> 00:34:00,800 Speaker 1: I didn't think you had what it took. So it's 646 00:34:00,920 --> 00:34:05,280 Speaker 1: that sort of um racism that I've had to counterpart 647 00:34:06,120 --> 00:34:10,160 Speaker 1: in my career. Um. And it's sometimes it's it's sometimes 648 00:34:10,160 --> 00:34:13,840 Speaker 1: it's blatant, is in your face. Other times it's subtle. Um. 649 00:34:13,880 --> 00:34:16,919 Speaker 1: But all at all, Man, my end game was I'm 650 00:34:16,960 --> 00:34:21,239 Speaker 1: here to learn. I'm here to um, yeah, the information, 651 00:34:21,440 --> 00:34:23,799 Speaker 1: and I'm here to better my career. So it's not 652 00:34:23,880 --> 00:34:27,759 Speaker 1: about you. It's not about the racist the racism that 653 00:34:27,800 --> 00:34:30,279 Speaker 1: you that you you know, you put out. So when 654 00:34:30,280 --> 00:34:33,879 Speaker 1: we opened on restaurants, yeah, we were labeled all of that, man, 655 00:34:33,960 --> 00:34:36,279 Speaker 1: and I couldn't let it get to me. Um. I 656 00:34:36,719 --> 00:34:38,960 Speaker 1: just had to you know, stay with it all through 657 00:34:38,960 --> 00:34:41,839 Speaker 1: the pandemic, all through all of that. Um. We were 658 00:34:41,920 --> 00:34:44,640 Speaker 1: labeled because we had a predominantly white area. I think 659 00:34:44,640 --> 00:34:49,319 Speaker 1: it's probably about ninety five ninety six white out here. Um. 660 00:34:49,400 --> 00:34:52,239 Speaker 1: And you know, but it was both ways, right. We 661 00:34:52,320 --> 00:34:55,319 Speaker 1: had some black patrons wonder why we were out here 662 00:34:55,719 --> 00:34:57,759 Speaker 1: and why we weren't you know, why we wasn't in 663 00:34:57,800 --> 00:35:01,480 Speaker 1: the hood. You know, So work both ways, um, And 664 00:35:01,800 --> 00:35:04,560 Speaker 1: to me, that's all educational, right, It's a time for 665 00:35:04,600 --> 00:35:07,759 Speaker 1: me to educate both races. And when you walk into 666 00:35:07,840 --> 00:35:13,600 Speaker 1: Q twelk seven, it really is about love. It's about love. 667 00:35:13,680 --> 00:35:16,600 Speaker 1: It's about diversity. It's not about the color of your skin, 668 00:35:16,920 --> 00:35:20,320 Speaker 1: it's not about your political background. It's really about love 669 00:35:20,440 --> 00:35:23,320 Speaker 1: and diversity. We want to love on you. We want 670 00:35:23,360 --> 00:35:26,880 Speaker 1: to love on you. That's our thing. So yeah, well 671 00:35:26,920 --> 00:35:30,839 Speaker 1: I love this interview. Man. I really appreciate the Chef Q. Really, man, 672 00:35:30,880 --> 00:35:33,080 Speaker 1: I like said Dustin Baker, that's my boy. You know, 673 00:35:33,120 --> 00:35:35,440 Speaker 1: we ordered wine. My wife loves his wine and get 674 00:35:35,480 --> 00:35:38,839 Speaker 1: it out of California. So a lot of names. Chris Paul, 675 00:35:38,880 --> 00:35:41,160 Speaker 1: that's my boys, a lot of names. Steve Harvey, that's 676 00:35:41,360 --> 00:35:45,239 Speaker 1: you know, come on that. That's his TV show there 677 00:35:45,239 --> 00:35:48,560 Speaker 1: in Hollywood. Man, come on that. I really understand what's 678 00:35:48,560 --> 00:35:50,520 Speaker 1: going on man with you and your brand, and I 679 00:35:50,560 --> 00:35:52,439 Speaker 1: really appreciate you taking the time to come on money, 680 00:35:52,480 --> 00:35:54,279 Speaker 1: make a conversation to tell your story. It was an 681 00:35:54,280 --> 00:35:58,080 Speaker 1: outstanding story to tell. And thank you for the invitement. 682 00:35:58,120 --> 00:36:00,040 Speaker 1: I really appreciate it and I look for it. The 683 00:36:00,120 --> 00:36:01,719 Speaker 1: senior in the restaurant. One of these days when you 684 00:36:01,760 --> 00:36:03,439 Speaker 1: up in this area, Oh you will, Yeah, I'm gonna 685 00:36:03,440 --> 00:36:05,680 Speaker 1: come by. I'm bringing my friends to it. I'm gonna 686 00:36:05,680 --> 00:36:08,200 Speaker 1: just day this. I am Chef Q. I pay I 687 00:36:08,280 --> 00:36:10,439 Speaker 1: don't have for no I asked. I'll pay every time 688 00:36:10,480 --> 00:36:12,560 Speaker 1: because as part of the whole process of being an 689 00:36:12,680 --> 00:36:16,520 Speaker 1: entrepreneur came win. If everybody coming there chopping for free, Okay, 690 00:36:18,120 --> 00:36:20,959 Speaker 1: I appreciate you so much. I love you man, Stay 691 00:36:20,960 --> 00:36:25,080 Speaker 1: strong and thank you. If you want to hear and 692 00:36:25,120 --> 00:36:27,880 Speaker 1: see any of my interviews on Moneymaking Conversation, please go 693 00:36:27,920 --> 00:36:31,080 Speaker 1: to Moneymaking Conversation dot com. I'm ras Sean McDonald. I 694 00:36:31,120 --> 00:36:34,560 Speaker 1: am your hope. In this season of giving, Cools has 695 00:36:34,600 --> 00:36:37,080 Speaker 1: gifts for all your loved ones. For those who like 696 00:36:37,200 --> 00:36:41,200 Speaker 1: to keep it cozy, find fleeces, sweaters, loungewear, blankets and throws, 697 00:36:41,600 --> 00:36:45,000 Speaker 1: or support minority owned or founded brands by giving gifts 698 00:36:45,080 --> 00:36:48,600 Speaker 1: from Human Nation and Shame Moisture and in the spirit 699 00:36:48,640 --> 00:36:52,160 Speaker 1: of giving, Coal's Cares is donating eight million dollars to 700 00:36:52,239 --> 00:36:55,920 Speaker 1: local nonprofits nationwide. Give with all your heart this season 701 00:36:56,080 --> 00:36:59,600 Speaker 1: with great gifts from Coals or Coals dot com. Did 702 00:36:59,640 --> 00:37:03,120 Speaker 1: you know Amazon provides ways of working that fit your lifestyle. 703 00:37:03,320 --> 00:37:07,800 Speaker 1: They know you value your time outside of work, juggling families, school, friends, 704 00:37:07,920 --> 00:37:10,560 Speaker 1: or other activities. 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Fee Subscribe to 714 00:37:41,680 --> 00:37:44,480 Speaker 1: the eighty five South Show to hear and tune into 715 00:37:44,480 --> 00:37:48,759 Speaker 1: the Black Market. Here amazing interviews with entrepreneurs, creatives, and 716 00:37:48,800 --> 00:37:51,719 Speaker 1: thought leaders to people who are doing amazing things in 717 00:37:51,760 --> 00:37:54,920 Speaker 1: the black community. Listen to The Black Market on my 718 00:37:55,160 --> 00:37:59,600 Speaker 1: Heart Radio, app, Apple Podcast, or wherever you listen to podcast. 719 00:38:01,040 --> 00:38:02,200 Speaker 1: Keep Gold