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Speaker 1: millions jack potties over three million play now. Please players

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Speaker 1: eighteen years older to purchase player Plan. Welcome to money

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Speaker 1: making Conversation. I'm your host for Sean McDonald each Money

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Speaker 1: Making Conversations talk shows about entrepreneurship and entertainment. I provide

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Speaker 1: the consumer and business owner access to celebrities, CEOs, entrepreneurs

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Speaker 1: and industry decision makers. I recognize that we all have

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Speaker 1: different differinitions of success. For some, it's a sizable paycheck.

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Speaker 1: Mine is helping people wake up and inspiring them to

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Speaker 1: accomplish their goals and live their very best life. These

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Speaker 1: are my passion and that's what I'm going to do

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Speaker 1: for you. I want you to stop tripping over small

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Speaker 1: challenges and prepared to rise above the bigger obstacles of life.

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Speaker 1: It's going to present to you the Money Making Conversation

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Speaker 1: interviews provide relatable information to the listener about career and

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Speaker 1: financial planning, entrepreneurship, motivation, leadership, overcome the arts, and how

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Speaker 1: to live a balanced life. My next guest, she's here.

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Speaker 1: She's based in Atlanta. She's an award winning chef, TV personality,

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Speaker 1: owners slash chef of Twisted Soul, cook House and pores

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Speaker 1: A Different kind of Chick which is a new chicken

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Speaker 1: pop up concept and Chicken. I say Chicken, Chicken, cook

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Speaker 1: cook Chicken Chicken pop up concept in the letter. She's

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Speaker 1: been featured on the Food Network, Travel Channel, The New

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Speaker 1: York Times, Huffingtan posts and BuzzFeed. BuzzFeed you never got

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Speaker 1: a little fast desarch about thirty seconds you cook up

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Speaker 1: the world. Please welcome to UH Money Making Conversation. Chef

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Speaker 1: Deborah f Treats. Thank you so much for that introduction. Well,

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Speaker 1: first of all, I didn't make anything up, you know,

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Speaker 1: And that's the beauty of having a career and being

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Speaker 1: recognized for your talents. How do you feel about it

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Speaker 1: and where you at right now? We're gonna get to

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Speaker 1: the restaurants and the pop ups, and this about when

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Speaker 1: I bring people on Money Making Conversation Always, it's always

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Speaker 1: a journey because a lot of times when you come

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Speaker 1: on my show, we're just talking about the end results,

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Speaker 1: and we all know that even we were talking about

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Speaker 1: their results, they're still goals in place to make that

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Speaker 1: even bigger. But but as you speak of being a

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Speaker 1: featured on in The New York Times and Hufftan Poach,

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Speaker 1: which is a big digital imprint for magazines and online

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Speaker 1: UH concepts and buzz Feats which is also video driven,

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Speaker 1: and Travel Channel which you know that's TV. We know,

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Speaker 1: the Food Networks TV. How does that do it? What

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Speaker 1: does that do for your brand? And how has it

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Speaker 1: allowed your brand to be uh recognized throughout the world. UM.

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Speaker 1: I mean it's it's um immeasurable, you know, the now

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Speaker 1: the positive impact that it's had on brands. UM, you

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Speaker 1: know it. You know it was a text of textbook

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Speaker 1: way to have done that. UM. Some things just kind

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Speaker 1: of fell in the right places at the right time. UM.

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Speaker 1: And I took advantage of all the opportunities that were

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Speaker 1: presented to me. UM, seeing the big picture of this

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Speaker 1: marketing that you know I was getting, and you know,

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Speaker 1: being able to development. UM. You know a brand that

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Speaker 1: was recognizable worldwide, and that's really important. I like what

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Speaker 1: you said. You said, you know, sometimes you just gotta

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Speaker 1: be ready to pivot when the opportunity presents itself, because

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Speaker 1: we can't plan. Somebody calling you said, well, you make

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Speaker 1: an appearance on the Food Network and you can't sometimes

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Speaker 1: say I don't know, let me check my calendar. You

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Speaker 1: have to say yes. And because these appearances, somebody's you know,

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Speaker 1: if they call you, somebody is ready to say yes.

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Speaker 1: If you say let me, let me check, or they say, uh,

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Speaker 1: I don't know, well all this what what do you

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Speaker 1: want me to do? Even even the tone you may

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Speaker 1: ask the questions could could lose you the opportunity to

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Speaker 1: make an appearance on the network. What you know is

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Speaker 1: what you're using your resumes to be able to get

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Speaker 1: other opportunities. It really becomes a blessing. You gotta you

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Speaker 1: gotta not look at it as a as a as

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Speaker 1: a difficult moment or a conflicting moment. You have to say,

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Speaker 1: how can I do it and make it happen? That's

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Speaker 1: really what this is all about, right, That is really

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Speaker 1: exactly what it is. It's like I have always gone

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Speaker 1: with I'm going just say yes and I will figure

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Speaker 1: out how I'm going to do it. But you know,

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Speaker 1: the opportunity when it's there, you have to grab it

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Speaker 1: because it's, as you just said, now, they're really keeps

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Speaker 1: going um and somebody else will graph at that opportunity.

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Speaker 1: So um. You know I I always look to see, Okay,

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Speaker 1: what how does this help me build my brand? What

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Speaker 1: what positive impact is it going to have on it?

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Speaker 1: And I'm gonna say yes now and we'll figure out

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Speaker 1: the details of it later. Yeah, I want people to

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Speaker 1: hear that, because some things are not always uh you know, well,

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Speaker 1: let me plan it out a month in advance. You well,

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Speaker 1: when you get reached a certain level of notoriety, yes

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Speaker 1: you can think about it. Let me check my calendar.

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Speaker 1: But when you are under the hustle of getting your

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Speaker 1: brand recognized, getting your brand word of mouth created, word

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Speaker 1: of mouth within the industry, you gotta ride with the

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Speaker 1: opportunity that's given to you. And sometimes it might not

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Speaker 1: be what you want to do, but you make it

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Speaker 1: work for what you want, what you needed to do,

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Speaker 1: and that is positive expo you for your brand. Now

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Speaker 1: here's something interest. When I was going through your bio,

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Speaker 1: said protest barking on her culinary career more than twenty

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Speaker 1: years ago, Mrs Van Trees was a flight attendant for

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Speaker 1: American Airlines. And the reason I wanted to bring that

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Speaker 1: up because you know, you're a chef and I've traveled

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Speaker 1: a lot, which allows me to eat a lot of

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Speaker 1: good food and different cultures and things like that. He said.

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Speaker 1: Throughout your your destination with throughout Europe, Latin America, the

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Speaker 1: Middle East, and Southeast Asia. What effect did all this

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Speaker 1: travel have on your cooking? Style or or your culinary

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Speaker 1: style today. UM it is you know, actually what makes

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Speaker 1: my my cuisine a little bit different? UM. I tell

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Speaker 1: people my cuisine is telling a story, and my story UM.

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Speaker 1: And so you know you need to be able, you know,

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Speaker 1: to you know, think outside of the box. I did

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Speaker 1: not want to be like everybody else. UM. And so

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Speaker 1: I can find all of those travels, um, and I

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Speaker 1: put them together to you know, come up with a

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Speaker 1: cuisine that I call globally inspired UM soul food. UM.

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Speaker 1: So you know, I looked at different cultures and the

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Speaker 1: foods that were considered a regular or comfort food m

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Speaker 1: of those cultures and brought it back and kind of

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Speaker 1: you know, put it with my UM, African American culture

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Speaker 1: of soul food. And that the dishes that I come

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Speaker 1: up with a combination of all those travels and of

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Speaker 1: my upbring Well, it's really funny because I'm gonna get

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Speaker 1: to your definition of so food because I want to

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Speaker 1: ask you that. But I was reading nearby, say, in Russia,

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Speaker 1: French fries are more coveted than caviarve the fresh fry

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Speaker 1: man I love so so it basically you go to France,

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Speaker 1: they look at you and talking about French fries. They

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Speaker 1: look at you like, huh, you go to Russia, you

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Speaker 1: talk about French fries, they go where And it allows

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Speaker 1: for you, it's allows to us to see those different

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Speaker 1: cultures and how they react. And then you say soul food,

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Speaker 1: I have to ask you, chef, Chef Debra, what is

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Speaker 1: so food? Um? You know, I think it means different

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Speaker 1: things to different people. UM. For me, it is food

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Speaker 1: that comes from the soul. And when I say that,

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Speaker 1: you know, I feel like it's the food that is

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Speaker 1: cooked from love. Um. The food that evokes memories. UM.

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Speaker 1: The food that you know, reminds us of where we

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Speaker 1: came from. Um. Now, and those are the foods that

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Speaker 1: touch our hearts, they touch our souls. So that is

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Speaker 1: what soul food is. Okay. So now when I look

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Speaker 1: at the so food, because it's very popular, you know,

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Speaker 1: when you get to UH, when you get to certain

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Speaker 1: places they're calling southern delicacies and then you gets call

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Speaker 1: it soul food. UM. In the African American community, when

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Speaker 1: I look at yams and yams at h on a

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Speaker 1: southern restaurant, it's the same that type of yams I

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Speaker 1: have at a soul food restauran run or sometimes the

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Speaker 1: greens are different. You know, you put a little ham

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Speaker 1: or ham hops in your collar greens to give it

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Speaker 1: that flavor. Some people, now we have vegans, they don't

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Speaker 1: want meet and so they have the red beans without

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Speaker 1: the sausage. And so there's so many different people, so

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Speaker 1: many different palates that we are playing and we're dancing

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Speaker 1: around nowadays, how do you find a menu that are

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Speaker 1: you trying to find a menu that works for the

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Speaker 1: masses or trying to find a menu that will draw

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Speaker 1: the masses to your your place of business? How does

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Speaker 1: that menu develop and work? Um, it's it's a menu

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Speaker 1: that Um, it's interesting. I don't want to do what

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Speaker 1: everybody else is doing. I don't want you to experience,

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Speaker 1: you know something, I want you to have the experience

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Speaker 1: with me that you're not going to find that's true

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Speaker 1: somewhere else. That's true. And even though we might be

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Speaker 1: saying the same thing, right, even though we might be

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Speaker 1: doing the same chicken, the chicken experience is different. And

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Speaker 1: you see that with hamburgers. You know, you have five guys, Rutgers, McDonald's, Wendy's.

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Speaker 1: Everyone is trying to draw based on the experience that

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Speaker 1: you would get at their establishment. And that's what you're doing,

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Speaker 1: is you two places of business continue exactly. So you know,

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Speaker 1: even if we look at the traditional African Americans, UM,

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Speaker 1: soul food by definition, going from region to regions, it's different,

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Speaker 1: you know. So it's it's more combined, you know, with

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Speaker 1: with food than you know, just a recipe. You know,

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Speaker 1: it's a whole story behind it. And so it's in

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Speaker 1: developing my menu, I'm trying to tell stories, you know.

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Speaker 1: I want you to ask me, um, how did I

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Speaker 1: come up with this dish? Um? I want to listen

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Speaker 1: to you tell me stories, you know about what is

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Speaker 1: comforting to you? What is soul food to you? Um?

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Speaker 1: And I want to go and I want to interpret

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Speaker 1: it in my way. Um. And I think that what

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Speaker 1: set me apart from other restaurants tours, which is important,

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Speaker 1: you know, to find my own little niche now and

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Speaker 1: my own brain and established it. So those are the

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Speaker 1: that's the process that I go through when I'm trying

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Speaker 1: to develop a menu. You know, I wanted to be interesting,

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Speaker 1: I wanted to be diverse, um, and I wanted to

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Speaker 1: have a story behind it that touches my heart. Awesome,

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Speaker 1: here's the question before we go to the next spreak

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Speaker 1: because of the next break. I want to talk about

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Speaker 1: your two restaurants, especially the pop up restaurant Chicken Restaurant

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Speaker 1: that you have in Atlanta that launched this month. Um,

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Speaker 1: what did your skill? Did you go to schools to

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Speaker 1: develop your skills? They just natural talk about The training

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Speaker 1: is tied to your skills as a cheft. Um. It's

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Speaker 1: a combination. You know. I grew up um with a

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Speaker 1: family of great cooks. UM. I grew up in the Midwest. UM.

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Speaker 1: And then I had a father and grandfather that were

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Speaker 1: you know, big bark two teams. So I grew up

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Speaker 1: learning how the Um. Kansas City. I thought, you're gonna say,

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Speaker 1: Kansas City, that's that's barbecue town right there, exactly exactly.

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Speaker 1: And it's like every chance I can, I'm barbecuing something

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Speaker 1: up to putting it on the menu. UM. And then

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Speaker 1: I did go to culinary school, UM, you know, and

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Speaker 1: that traveling. So at one point I was married to

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Speaker 1: a basketball player who played overseas UM. And it gave

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Speaker 1: me the opportunity to live in that culture and absorb

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Speaker 1: it and going to people's homes, not just restaurants. So

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Speaker 1: it's a different experience, you know. So all of that

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Speaker 1: combined is the training that I have that's gotten me

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Speaker 1: to the place that I am today. It's created your

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Speaker 1: voice for the food that you make, which is really important.

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Speaker 1: I'm talking to the amazing like a culinary traveler. I

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Speaker 1: was like culinary traveler. She have Deborah Entries and she'll

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Speaker 1: be back to talk about these restaurants that she's uh,

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Speaker 1: she's launched or have launched in the month of May.

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Speaker 1: She has a pop up she's launched. I'm gonna talk

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Speaker 1: about that established restaurant that she already has in Atlanta.

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Speaker 1: In these pandemic times, we do things differently. We have

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Speaker 1: Be right back with more money making conversations. It's finally here,

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Speaker 1: E R dot Ai. Hi. You're listening to Rushan McDonald

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Speaker 1: and this is money making conversations on the phone. I

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Speaker 1: have a chef, Deborah band treats uh. She is um

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Speaker 1: a chef extraordinare travel the world picked up. A talent's

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Speaker 1: going into homes, eating in restaurants places like Middle East,

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Speaker 1: the Middle East, Southeast Asia, Latin America, Europe. But she's

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Speaker 1: on the show to talk about She's based in Atlanta

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Speaker 1: and she's on the show to talk about a couple

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Speaker 1: of restaurants wants to pop up once an established place

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Speaker 1: called Twisted Soul cook House and pores. I'm assuming pores

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Speaker 1: means liquor or pores means something else there chef poors

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Speaker 1: me liquor, right assumption? Right good, Let's talk about that

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Speaker 1: at first. Let's talk twisted sold cook house, cook house.

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Speaker 1: It sounds like barbecue. That sounds like some some heat

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Speaker 1: being generated in this building. Cook house and pours. Talk

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Speaker 1: about that that that place of business. Uh well it's

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Speaker 1: it's uh a warm gathering spot, us, a warm gathering spot. Um.

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Speaker 1: Of you know, it's a great location in west midtown

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Speaker 1: here in Atlanta. UM. You know, I have a very

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Speaker 1: diverse clientele, very diverse group of cooks and professionals working. UM.

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Speaker 1: We're very big on customers service and we UM we

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Speaker 1: love to serve your good food. UM. We use sustainable products,

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Speaker 1: we UM utilize the local farmers UM as much as

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Speaker 1: we possibly can in our cooking. I mean you change

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Speaker 1: this seasonally. UM. You know, we just we have a

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Speaker 1: of time with what we do. We've been there. I

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Speaker 1: think we're in our fourth year of business. Thank you,

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Speaker 1: thank you. Things are going good. UM, you know, and

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Speaker 1: and you know now we're finding you know, this this

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Speaker 1: new world that we're trying to navigate. You know, but

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Speaker 1: we talked about that part later, right, we don't do

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Speaker 1: anything about it. Let's talk about the new world a

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Speaker 1: little bit. I don't you know, because I have a nephew.

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Speaker 1: He has a he has like a roadside stand type

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Speaker 1: restaurant on the in Houston, Texas, and he was really

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Speaker 1: ahead of the game with door Dash and uh uh

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Speaker 1: we eats and uh I think um one more after

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Speaker 1: I apologize for not being said, but and it really

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Speaker 1: so his business really was not affected by the pandemic,

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Speaker 1: and so because of the fact that he'd already focused.

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Speaker 1: And then he told me that I was talking to

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Speaker 1: him the other day and he was saying that a

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Speaker 1: lot of businesses are trying to get into that the

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Speaker 1: door Dashes and the uber Eats of the world, and

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Speaker 1: they can't grow up Hub. That's the other one. Grew

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Speaker 1: up Hub because the fact that it's starting to get

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Speaker 1: backlogged and they can't hand the amount of applications to

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Speaker 1: being made. And then people don't know how to process

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Speaker 1: works and can cannot you know, uh because their fees

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Speaker 1: tied to everything that you do. These are none of

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Speaker 1: these services are free. And so that's one of the

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Speaker 1: things that not only African American business but business in

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Speaker 1: general have learned that they have to change their whole

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Speaker 1: platform instead of being just a stand alone building that

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Speaker 1: you come in and you process if you while you eat.

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Speaker 1: That did that affect your your cook house, your cook

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Speaker 1: house and poors facility? Major? Um? It literally you know,

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Speaker 1: were we saw a maybe six dropping sales immediately um,

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Speaker 1: and quickly made the decision, you know, we needed to

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Speaker 1: close the doors and rethink this. Um. We weren't utilizing

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Speaker 1: any of the delivery services now. So it wasn't as

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Speaker 1: if we could just switch over um to that and

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Speaker 1: then to be quite honest that the fees that they

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Speaker 1: were charging were just ridiculous. Um, it wasn't would not

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Speaker 1: have been so bad if we you know, we're balancing

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Speaker 1: that you know, prior with the restaurant actual in house

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00:19:18,280 --> 00:19:21,520
Speaker 1: covers and then you know, your few takeout orders here

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Speaker 1: and there. Um. But we were just really in house,

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Speaker 1: you know, and never ever had a need um to

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Speaker 1: utilize the service because most of the people coming to

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Speaker 1: Twisted so are coming there for that warm, fuzzy environment

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Speaker 1: that coming to have a good time at a gathering. Um.

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Speaker 1: Real quickly, we did do the scramble initially to you know,

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Speaker 1: try to get the grub hubs uber eat you know,

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Speaker 1: but with all that was going on, we also felt

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Speaker 1: like we had to lower our pricing structure and lower

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Speaker 1: the pricing structure and then give pots of of it

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Speaker 1: away to a service which now was going to be

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Speaker 1: handling the predominant amount of your business. Um. It just

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Speaker 1: was not a plan that was going to work for us,

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Speaker 1: you know. So initially, UM, we slipped to a concept

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Speaker 1: of doing pre prepared meals for people to take away

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Speaker 1: and having our service staff turned them into delivery people. Um.

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Speaker 1: It was actually a little bit more efficient because at

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Speaker 1: the point when all this was happening, you know, the

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Speaker 1: big companies did get flooded, and you know they were

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00:20:38,320 --> 00:20:42,520
Speaker 1: taking two hours and three hours to get people food. UM.

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Speaker 1: You know, so that worked for us as a temporary.

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Speaker 1: UM solution was to just have our our own people

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Speaker 1: doing our delivery. But on a broad scale, that's not

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Speaker 1: what we do, you know. So uh we knew, really,

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Speaker 1: you know, this is not something that's gonna sustain us

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Speaker 1: for very long. UM, So we had to come up

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Speaker 1: with a better solution than that. And that better solution

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Speaker 1: is what the better solution was, or is the pop

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Speaker 1: up concept that transition I just transition you to a

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Speaker 1: shift that's all just just sliding over to the to

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Speaker 1: the better solution is the pop up chick place, different

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Speaker 1: kind better solution. It was the thing that I had

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Speaker 1: been thinking about for years. Um. You know, so the

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Speaker 1: concept was already there was very clear in my head. Um,

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Speaker 1: and it was something I foresaw, you know, us join

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Speaker 1: in the future. UM. You know, well, you know the

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00:21:40,520 --> 00:21:44,520
Speaker 1: future was here, you know it. You've got to make

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Speaker 1: some changes. Um. You have to be able to sustain

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Speaker 1: yourself to move forward to ever do twisted soul. You know,

379
00:21:52,920 --> 00:21:55,760
Speaker 1: our teeth twisted soul a lot. You've got to right

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Speaker 1: down through something that's going to sustain um. And the

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00:22:00,240 --> 00:22:04,440
Speaker 1: concept of a different kind of chick um was what

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00:22:04,680 --> 00:22:09,600
Speaker 1: we decided to put in effect immediately. UM. You know

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00:22:09,800 --> 00:22:13,399
Speaker 1: it was more conducive, or is more conducive um for

384
00:22:13,840 --> 00:22:18,359
Speaker 1: carry out, it's more conducive for delivery. Um. The price

385
00:22:18,520 --> 00:22:21,800
Speaker 1: point could be lower because now we're we're trying to

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Speaker 1: go with volume. UM. And the most important thing about

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00:22:25,200 --> 00:22:27,399
Speaker 1: it was, you know, we were doing chicken that was

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Speaker 1: you know, free range, you know, certified organic food again

389
00:22:32,480 --> 00:22:35,440
Speaker 1: still with our farm dis tabled vegetables. You know, so

390
00:22:36,000 --> 00:22:38,399
Speaker 1: it's kind of a way that we're starting to happen

391
00:22:38,640 --> 00:22:42,280
Speaker 1: in the food industry. Anyway, we just jumped on it

392
00:22:42,440 --> 00:22:46,040
Speaker 1: real quick, which is very small, Which is very small. Yeah,

393
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Speaker 1: and that's all. That's all I just said about my nephew.

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Speaker 1: You know, he had been doing it prior to the

395
00:22:50,080 --> 00:22:51,880
Speaker 1: because you have to make an adjustment in your menu

396
00:22:52,040 --> 00:22:54,640
Speaker 1: prices when you bring on these grub hubs and these

397
00:22:54,680 --> 00:22:57,760
Speaker 1: door dashes and it's ober eats. Because he had already

398
00:22:57,800 --> 00:23:00,399
Speaker 1: been doing it, and I was a major justment in

399
00:23:00,480 --> 00:23:04,159
Speaker 1: the pricing for these customers. I had already been in

400
00:23:04,240 --> 00:23:07,040
Speaker 1: place then, when nobody was stunned by because he didn't

401
00:23:07,040 --> 00:23:08,840
Speaker 1: have to make the switch. But like you said, new

402
00:23:08,920 --> 00:23:11,960
Speaker 1: customers like you, they go to those services go wow,

403
00:23:12,840 --> 00:23:15,760
Speaker 1: really I gotta pay this, Well, I'm an charge for this.

404
00:23:16,280 --> 00:23:19,800
Speaker 1: And so this concept that you have now a different

405
00:23:19,880 --> 00:23:22,119
Speaker 1: kind of chick something you had in the back of

406
00:23:22,200 --> 00:23:24,639
Speaker 1: your mind, there's not been moving to the front of

407
00:23:24,640 --> 00:23:27,119
Speaker 1: your mine. And it is proven to be the profitable

408
00:23:27,160 --> 00:23:29,600
Speaker 1: way for you to make business in this in this

409
00:23:30,200 --> 00:23:34,520
Speaker 1: new world that we live in today. Correct, Yes, exactly,

410
00:23:35,160 --> 00:23:37,040
Speaker 1: Let's talk about that business. Come on, let's talk about

411
00:23:37,080 --> 00:23:39,440
Speaker 1: let's just get fire up here, because I don't want to,

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00:23:39,440 --> 00:23:40,960
Speaker 1: you know, I don't want this to become a down

413
00:23:41,160 --> 00:23:43,760
Speaker 1: and you know, I'm trying to make it Rashwan, I'm

414
00:23:43,960 --> 00:23:46,960
Speaker 1: I'm trying to get there. What exactly is a pop up? Though,

415
00:23:47,000 --> 00:23:48,440
Speaker 1: you know we hear that term a lot, What is

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00:23:48,480 --> 00:23:53,720
Speaker 1: a pop up? U? Pop up is generally something that is,

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00:23:54,560 --> 00:23:58,359
Speaker 1: you know, coming up temporarily. It's something you're doing for

418
00:23:58,480 --> 00:24:01,480
Speaker 1: that moment. It's like, our pop up is just gonna

419
00:24:01,520 --> 00:24:04,520
Speaker 1: be a long term one, you know. Um, And what

420
00:24:04,720 --> 00:24:08,159
Speaker 1: the plan is is one thing stabilized and we can

421
00:24:08,320 --> 00:24:12,520
Speaker 1: actually you know, get back to the restaurant as we

422
00:24:12,680 --> 00:24:15,840
Speaker 1: knew them, which is going to be a while. Um,

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00:24:16,400 --> 00:24:20,080
Speaker 1: we'll be able to continue with Twisted so cook House

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00:24:20,560 --> 00:24:24,880
Speaker 1: in that location that we're in presently and then transition

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00:24:25,160 --> 00:24:29,160
Speaker 1: out a different kind of chick and put it permanently

426
00:24:29,480 --> 00:24:33,119
Speaker 1: in another location. Awesome. Awesome, Well, let's talk about this

427
00:24:34,359 --> 00:24:37,040
Speaker 1: firm goal. Let's talk about this menu. Because the menu

428
00:24:37,119 --> 00:24:40,200
Speaker 1: involves fried chicken. And I'm from Houston, Texas. I'm living

429
00:24:40,240 --> 00:24:44,000
Speaker 1: in Lata, but i am a fried chicken food. I

430
00:24:44,119 --> 00:24:46,400
Speaker 1: love me some good fried chicken. And so the create

431
00:24:46,440 --> 00:24:49,240
Speaker 1: you have a creative menu featuring four different types of

432
00:24:49,600 --> 00:24:52,000
Speaker 1: chicken dishes. Let's talk about those chicken dishes that is

433
00:24:52,040 --> 00:24:54,520
Speaker 1: available at the at A different kind of chick is

434
00:24:54,560 --> 00:24:57,320
Speaker 1: a pop up that's in temporary locations around the city

435
00:24:57,320 --> 00:25:02,800
Speaker 1: of Atlanta. How do you notify people? She of Actually

436
00:25:02,880 --> 00:25:07,440
Speaker 1: social media. Social media has been incredible and um, you know,

437
00:25:07,640 --> 00:25:10,359
Speaker 1: we sent out a press release and the press jumped

438
00:25:10,400 --> 00:25:14,960
Speaker 1: on it quickly. Um. We've had several articles written already,

439
00:25:15,160 --> 00:25:18,240
Speaker 1: you know, and on my show is to yeah, and

440
00:25:18,359 --> 00:25:21,640
Speaker 1: it's like, yeah, this is this is perfect, this is perfect.

441
00:25:22,119 --> 00:25:26,280
Speaker 1: You know, I think, Um, it was helpful to do

442
00:25:26,680 --> 00:25:30,320
Speaker 1: such a an extreme pivot and do it quickly. UM.

443
00:25:30,480 --> 00:25:32,440
Speaker 1: So you know it's something to people are paying it.

444
00:25:32,560 --> 00:25:34,639
Speaker 1: This is because we're all trying to figure out how

445
00:25:34,720 --> 00:25:37,639
Speaker 1: to maneuver um. You know. So this is you know,

446
00:25:37,920 --> 00:25:42,040
Speaker 1: one of the ways that you can possibly run maneuver um.

447
00:25:42,119 --> 00:25:46,160
Speaker 1: So we've got the four types of main entree chickens.

448
00:25:46,840 --> 00:25:50,600
Speaker 1: Uh fried chicken was a staple is actually the same

449
00:25:50,720 --> 00:25:54,199
Speaker 1: dish that we have on our original Twisted Goal Um

450
00:25:54,320 --> 00:25:57,360
Speaker 1: cook house menu, Um, except for now you get one

451
00:25:57,520 --> 00:26:01,600
Speaker 1: extra piece of chicken and it's a little bit less expensive. Um.

452
00:26:03,040 --> 00:26:07,400
Speaker 1: It comes with the incredible side that you get to choose. Okay,

453
00:26:07,480 --> 00:26:10,200
Speaker 1: let's talk about those sides, because those sides are to

454
00:26:10,280 --> 00:26:13,879
Speaker 1: a good bill. Talk about those sides. Now, let's go

455
00:26:14,040 --> 00:26:16,359
Speaker 1: past the chicken. Is the is, the is the briger

456
00:26:16,400 --> 00:26:18,440
Speaker 1: to the table. But it's the size that makes you

457
00:26:18,480 --> 00:26:20,280
Speaker 1: sit there and savor at the moment. Come on now,

458
00:26:20,920 --> 00:26:24,639
Speaker 1: exactly exactly, So your chicken is your big bird, and

459
00:26:24,840 --> 00:26:28,480
Speaker 1: what's your big birds? You get two sides. Okay, Um,

460
00:26:28,840 --> 00:26:33,320
Speaker 1: so you have a choice of a garlic mashed potato. Um.

461
00:26:34,160 --> 00:26:38,760
Speaker 1: You have raised greens, We have macaroni and cheese. We

462
00:26:38,880 --> 00:26:41,240
Speaker 1: have a brown rice tea loss that we have a

463
00:26:41,280 --> 00:26:45,160
Speaker 1: healthier option. And then we have so I take farm vegetables,

464
00:26:45,440 --> 00:26:49,000
Speaker 1: which changed weekly depending on what we what's available through

465
00:26:49,040 --> 00:26:53,840
Speaker 1: our local farmers. Brown rice. I've become such a big

466
00:26:53,920 --> 00:26:57,920
Speaker 1: fan of brown rice. Now you know, I'm a white

467
00:26:58,000 --> 00:27:02,040
Speaker 1: rice guy. Grew up for white rice on the thing

468
00:27:02,080 --> 00:27:04,760
Speaker 1: on my table. So I've resisted the whole you know,

469
00:27:05,359 --> 00:27:08,480
Speaker 1: brown rice world. And now when you say brown ricef

470
00:27:08,760 --> 00:27:11,520
Speaker 1: I have to try that because I love pelf rice period.

471
00:27:11,800 --> 00:27:14,200
Speaker 1: And when you say brown rice, that really that really

472
00:27:14,240 --> 00:27:16,440
Speaker 1: piques my interest on exactly what that is is the

473
00:27:16,560 --> 00:27:19,760
Speaker 1: taste of that because that sounds sounds good and original.

474
00:27:19,800 --> 00:27:21,600
Speaker 1: That's the whole portion you was talking about your whole

475
00:27:21,680 --> 00:27:25,000
Speaker 1: brand being very creative and coming up with creative menus

476
00:27:25,359 --> 00:27:27,880
Speaker 1: because of the fact that you know, we all, like said,

477
00:27:27,920 --> 00:27:30,680
Speaker 1: everybody's selling chicken out there. What makes your chicken different?

478
00:27:30,760 --> 00:27:33,280
Speaker 1: What makes your service different? But and I'm assuming that

479
00:27:33,640 --> 00:27:36,760
Speaker 1: service plays a big role in your brand anyway, correct,

480
00:27:38,400 --> 00:27:42,240
Speaker 1: definitely plays a big role. UM. And then sourcing where

481
00:27:42,280 --> 00:27:45,639
Speaker 1: we're getting our foods from, UM, and we are paying

482
00:27:45,640 --> 00:27:49,920
Speaker 1: attention to the trends UM. You know in our customers

483
00:27:50,000 --> 00:27:52,160
Speaker 1: that they want to know where their food is sourced from.

484
00:27:52,280 --> 00:27:55,480
Speaker 1: They want to know that their vegetables are fresh, that

485
00:27:55,760 --> 00:27:58,919
Speaker 1: I hand pick the chicken that I would use. They

486
00:27:59,040 --> 00:28:01,400
Speaker 1: want to know those things, and those are the things

487
00:28:01,840 --> 00:28:05,120
Speaker 1: that we're playing upon UM, you know, and I think

488
00:28:05,200 --> 00:28:08,280
Speaker 1: those are the things that makes this this pop up

489
00:28:08,359 --> 00:28:11,080
Speaker 1: work well. First of all, tell us how we can

490
00:28:11,200 --> 00:28:12,840
Speaker 1: go to your social media, so that's how we can

491
00:28:12,880 --> 00:28:14,720
Speaker 1: find out about to pop up. I definitely want you

492
00:28:14,800 --> 00:28:16,280
Speaker 1: to send a banner to me so I can post

493
00:28:16,320 --> 00:28:19,200
Speaker 1: it on my social media. I really want to support businesses.

494
00:28:19,280 --> 00:28:21,600
Speaker 1: I want to give it's free as an avenue that

495
00:28:21,680 --> 00:28:24,120
Speaker 1: I've created to be able to bring exposure to these

496
00:28:24,480 --> 00:28:27,040
Speaker 1: any for the small businesses. You know, they can say

497
00:28:27,080 --> 00:28:30,159
Speaker 1: the state's reopening, but it's not reopening, especially when it

498
00:28:30,240 --> 00:28:33,080
Speaker 1: comes to this social distancing. So we have to be small.

499
00:28:33,359 --> 00:28:34,960
Speaker 1: So give us some our ways that we can reach

500
00:28:35,000 --> 00:28:37,239
Speaker 1: out and follow you so we can, you know, make

501
00:28:37,280 --> 00:28:40,880
Speaker 1: our way to one of these pop ups. Uh definitely,

502
00:28:41,480 --> 00:28:44,360
Speaker 1: um our website put us so cook House and boards

503
00:28:44,440 --> 00:28:48,080
Speaker 1: dot com. We're on Instagram and tust this so cook

504
00:28:48,160 --> 00:28:52,400
Speaker 1: House or follow me on Instagram at Debra at Chef

505
00:28:52,520 --> 00:28:57,080
Speaker 1: Debra van Street. UM and we're always posted Facebook, you

506
00:28:57,160 --> 00:29:00,400
Speaker 1: know you name it social media, we're on there. Well,

507
00:29:00,440 --> 00:29:02,600
Speaker 1: I'll tell you something. It's fantastic to hear from you.

508
00:29:02,760 --> 00:29:04,840
Speaker 1: I really appreciate you taking your time to come on

509
00:29:04,920 --> 00:29:07,960
Speaker 1: the show. But more importantly, we will support you through

510
00:29:08,000 --> 00:29:11,520
Speaker 1: our social media, through our newsletters, because as a family

511
00:29:11,840 --> 00:29:13,800
Speaker 1: is how we're gonna get through this. As a family

512
00:29:13,880 --> 00:29:15,800
Speaker 1: is how we're gonna win this. We know how this

513
00:29:15,920 --> 00:29:19,920
Speaker 1: pandemic is over overtly affecting overly affected I should say,

514
00:29:20,320 --> 00:29:23,280
Speaker 1: African Americans in our communities around the world, especially in

515
00:29:23,360 --> 00:29:25,920
Speaker 1: this country. More importantly, thank you for coming on my show.

516
00:29:26,440 --> 00:29:30,840
Speaker 1: Chef Debora Van Trees. Thank you so much for having

517
00:29:31,240 --> 00:29:33,760
Speaker 1: me on the show. It's really important that we do

518
00:29:33,920 --> 00:29:37,400
Speaker 1: support each other. And I so so appreciate being able

519
00:29:37,440 --> 00:29:40,080
Speaker 1: to speak to your audience today. Oh they're gonna respond.

520
00:29:40,160 --> 00:29:42,600
Speaker 1: Believe in may every time I post. But I'm a foodie.

521
00:29:42,840 --> 00:29:45,040
Speaker 1: Go to my social media at Rishaw McDonald on my

522
00:29:45,080 --> 00:29:47,720
Speaker 1: Facebook page. You see when I talk about food, my

523
00:29:47,880 --> 00:29:50,640
Speaker 1: fans love me. And so this is a restaurant we're

524
00:29:50,640 --> 00:29:53,400
Speaker 1: gonna support. I'm asking some photos so we can put

525
00:29:53,480 --> 00:29:55,720
Speaker 1: feature in Rashaan Eats and so we can build this

526
00:29:55,800 --> 00:29:57,479
Speaker 1: brain out so you can wiel big so you can

527
00:29:57,520 --> 00:30:00,880
Speaker 1: win big time. Is that cool? Thank you so much.

528
00:30:01,000 --> 00:30:03,400
Speaker 1: I will take that awesome. Awesome. If you want to

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00:30:03,440 --> 00:30:06,800
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