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Speaker 1: What's happics way up at Angela Yee. I'm Angela Yee

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Speaker 1: and I'm really excited today to have one of the

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Speaker 1: most renowned chefs literally in the world, Marcus Samuelson is here.

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Speaker 2: Thank you for having me. I am super excited to

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Speaker 2: be here on way up. I'm very excited.

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Speaker 1: Well, I'm excited because we got some amazing food just now,

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Speaker 1: so thank you so much. It's mac and cheese for

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Speaker 1: Cola Greens. It was some fried chicken had a honey flavor.

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Speaker 2: Yeah, yeah, yeah, definitely.

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Speaker 3: It's some corn bread.

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Speaker 2: Yeah, no, I had to throw it from you know,

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Speaker 2: red Rooster. You know, we came down a little bit

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Speaker 2: food for you. But you know, my goal is for

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Speaker 2: you to study fish. That's my next goal.

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Speaker 3: Oh my god.

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Speaker 1: I told Marcus, I've never had seafood in my life

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Speaker 1: except for cantuna fish. And I may have had like

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Speaker 1: some Gordon's frozen fish sticks at some point when I

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Speaker 1: was really really young, I know, but my mom doesn't

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Speaker 1: eat seafood, so it's just something that's a weird kind

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Speaker 1: of a taste to me.

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Speaker 3: But what would I start with? Would you say, I.

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Speaker 2: Think catfish salmon is really good. Those two would be

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Speaker 2: really good because they have probably the media's flavor, the

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Speaker 2: kind of closest. You know, A nice seared salmon would

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Speaker 2: be good. A beautiful fried cat, which would be really nice. People,

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Speaker 2: not a sandwich.

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Speaker 3: You know, I always ordered to lay in sea Bass.

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Speaker 3: I feel like because you go.

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Speaker 2: With a fancy you're from Brooklyn, like you nob with

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Speaker 2: the pod and everything with the black mesa. Well, how

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Speaker 2: about a catchfish sandwich?

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Speaker 1: Well, you know what, since I'm such a picky eater, Marcus,

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Speaker 1: what don't you eat?

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Speaker 2: Oh ah? As I said, yeah, like I'm actually I

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Speaker 2: have allergies. I'm allergic to buckwheat, so anything with buckweed

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Speaker 2: I just can't eat.

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Speaker 3: But what have buckweet in it?

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Speaker 4: Oh?

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Speaker 2: A lot of like breads or grains or like really

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Speaker 2: healthy stuff as buckwheat comes more from like Russia, poll

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Speaker 2: in that part of the world, and and it's I

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Speaker 2: think actually, as a chef ex actually in a weird way,

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Speaker 2: it's a blessing to have analogy because then you understand

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Speaker 2: when people come with a list, because it's not it's

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Speaker 2: not a complaint, it's not a preference.

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Speaker 3: Aleric, Yeah, sometimes I just lie and Sam alert to see.

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Speaker 1: You because I know people are always like, wait, you

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Speaker 1: don't need.

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Speaker 3: It, or I'm like I'm allergic because it's just easier.

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Speaker 2: Yeah, because people.

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Speaker 1: Think it's so weird. You know that I don't eat that,

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Speaker 1: But you came correct with them Red Rooster Food. I

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Speaker 1: actually went to Red Rooster in Harlem when it first opened.

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Speaker 1: I was with Michael Kaiser and that was like I

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Speaker 1: think it was the first week that it opened. And

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Speaker 1: since then, I mean, you know, you already wore explosive.

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Speaker 1: Everybody was like you got to get in. But it

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Speaker 1: has been NonStop. And first things first, I want to

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Speaker 1: talk about this Honeyland festival that is happening this weekend

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Speaker 1: that I am so excited to go to in Houston.

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Speaker 1: So tell us about how this even came about.

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Speaker 2: Yeah, I mean, i'mg came to us, come to my team.

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Speaker 2: It's like, we want to do this festival. They've been

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Speaker 2: watching what we've been doing with Hallowing it Up for years,

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Speaker 2: like Halling it Up is our food festival in Harlem

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Speaker 2: for eight years now, and so they came to us like,

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Speaker 2: we want to put something together that is very very

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Speaker 2: special that both honors black music. Therefore, you know Mary J. Blige,

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Speaker 2: mombe all all the amazing acts is going to be there.

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Speaker 3: A lot of Houston acts too, Yes, a lot of

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Speaker 3: whole Houston All Stars performance.

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Speaker 2: And then you know, asked us if we can be

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Speaker 2: partner and curate the food side. So we're like, yes,

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Speaker 2: this is amazing. And also to pick Houston as a city,

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Speaker 2: it's just such a it's such a special place.

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Speaker 4: It is.

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Speaker 2: First of all, it's the most diverse city in the country.

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Speaker 2: I don't think people even know.

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Speaker 3: I didn't even realize that, Okay.

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Speaker 2: And where we put it in Sugarland, which is actually

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Speaker 2: the highest, the biggest population of West Africans. You have

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Speaker 2: a lot of Nigerians, Canaians, like, it's a lot of

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Speaker 2: African vibes in sugar Land. So I just feel really

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Speaker 2: proud ask an African to be able to put it.

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Speaker 1: There, right because you were You're from Ethiopia but raised

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Speaker 1: in Sweden and then came over here. I want to

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Speaker 1: ask you about food. I remember one time I've been

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Speaker 1: to South Africa. I went to Johannesburg and the food

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Speaker 1: just tastes so different. And I think about the food

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Speaker 1: here that we have in the United States, and certain

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Speaker 1: things now that are getting banned that we should have

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Speaker 1: never been eating, and things that they don't eat in

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Speaker 1: other countries, know, and how we have to be really

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Speaker 1: conscious of what we're putting into our body. And I

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Speaker 1: remember going there and feeling like the food just tasted

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Speaker 1: so much fresher. You know, what's the difference that you

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Speaker 1: see from coming from Africa and then coming here to

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Speaker 1: the United States and the way that food may you know,

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Speaker 1: be prepared in certain ingredients.

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Speaker 2: Sure, I mean, I would say the biggest issues, especially

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Speaker 2: in for US, is that we have transfat in more

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Speaker 2: of a fast food, right.

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Speaker 4: So.

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Speaker 2: People eat road food or people are on the move

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Speaker 2: to go to work in all over the world, but

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Speaker 2: that is actually street food.

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Speaker 4: Street food is.

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Speaker 2: Is somebody's auntie's mom, dad cooking home bringing to the street.

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Speaker 2: That's fresh food. There's a difference between junk food and

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Speaker 2: street food. So what you eat very often when you're

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Speaker 2: on the go in other parts of the world is

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Speaker 2: home cooked food prepared on the street. What we or

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Speaker 2: we've traded sort of delicious nuts for convenience, right, So

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Speaker 2: trans fat, that's the biggest issue, that's one of our

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Speaker 2: biggest issues that we have in this country that the

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Speaker 2: majority of the world is not dealing with on the

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Speaker 2: same level.

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Speaker 1: Yeah, because you're very slim, and then shaite, I gotta ask, like,

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Speaker 1: do you taste all your food while you're you know,

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Speaker 1: because it looks like you got to work out all

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Speaker 1: the time. I can imagine when I'm cooking, which I

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Speaker 1: don't do all that often, but I'm always eating while

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Speaker 1: I'm cooking, and then by the time the food's already

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Speaker 1: I'm full.

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Speaker 2: No, I mean, you got you gotta work out. You

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Speaker 2: gotta work out, and I need to work it out

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Speaker 2: as a chef. Also, because being a chef is almost

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Speaker 2: like an athlete. You're tired. You got to prepare your

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Speaker 2: back for it, your stomach for it. So for me,

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Speaker 2: it's about working out, giving me peace of mind. It's

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Speaker 2: like the only time. Also I got two small kids,

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Speaker 2: it's the only time I'm by myself, right, But you

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Speaker 2: also have to prep for it in a sense of like,

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Speaker 2: you know, if I don't work out, my back is

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Speaker 2: not right. I got to stretched. It's almost like being

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Speaker 2: a being. It's like being an athlete, you know.

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Speaker 1: And everybody recognizes you obviously from having you know, television,

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Speaker 1: from winning competitions and then judging competitions. And having your

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Speaker 1: own programming. I want to talk to you about how

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Speaker 1: it is when you're in your restaurants. Obviously, people are

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Speaker 1: going to keep on coming up to you. Everybody wants

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Speaker 1: to talk to you, even on the street.

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Speaker 3: Everybody. And I remember you said.

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Speaker 1: People will come up to you and be like, I'm

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Speaker 1: adopted to and you know, have different things to say.

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Speaker 1: How do you balance being a personality, being you know,

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Speaker 1: an executive, being a business owner, having these different restaurants,

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Speaker 1: but also having to be the face of it and

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Speaker 1: people always talking to you. It kind of limits your privacy.

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Speaker 2: It does, but it's also a blessing, you know. And

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Speaker 2: I came here with two hundred bucks in my pocket,

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Speaker 2: and but I knew I could add value. I knew

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Speaker 2: it could work. And you know, I think as a

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Speaker 2: true New Yorker, you got to go through all the

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Speaker 2: different steps. And I love when people come up to

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Speaker 2: me to talk to me about their food or recipe

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Speaker 2: because they're sharing, sharing their personality. The only time I don't.

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Speaker 3: Like it is when I'm with my kids, example.

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Speaker 2: And people want pictures, but I'm like, you can take

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Speaker 2: a picture of me, but like my daughter is almost

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Speaker 2: two years old, Like she's she's a baby, like I

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Speaker 2: just don't want my son my pictures in any other

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Speaker 2: people's pictures. But other than that, it's it's also recognition

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Speaker 2: of the journey, you know what I mean. And people,

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Speaker 2: you know, chefs, people come to our restaurant and celebrate

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Speaker 2: the most intimate moment, maybe their first date, maybe they

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Speaker 2: got married, maybe they broke up, whatever it is. So

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Speaker 2: we're in people's lives. And when you have a restaurant

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Speaker 2: like Red Rooster, it's so public one to five. If

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Speaker 2: you don't like Tabadala with the public, don't put it

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Speaker 2: on one to five looks right, so you know. And

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Speaker 2: now we've evolved obviously with with Hamar and Metropolis, but

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Speaker 2: each restaurant is special, you know, ha Mar it's all

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Speaker 2: about women of color.

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Speaker 3: Right right.

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Speaker 1: And you hit me up as soon as you were

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Speaker 1: opening that restaurant and said, your staff and the executives

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Speaker 1: and the head chef, everybody women of color.

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Speaker 2: Yeah, but you you're actually that restaurant. We really thought

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Speaker 2: about the restaurant during the pandemic, during the time where

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Speaker 2: we like, are we going to come back? This restaurants

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Speaker 2: still matters when people come back. So I had a

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Speaker 2: little bit of a pause to really rethink what can

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Speaker 2: I do in the industry. I love my industry, but

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Speaker 2: it also has a lot of problem right in terms

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Speaker 2: of for us, for black people, but also for women

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Speaker 2: of color particularly. So I'm a leader. I can't stand

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Speaker 2: on the sideline said there's nothing I can.

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Speaker 4: Do about it.

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Speaker 2: I actually have a say. I have a big say, right,

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Speaker 2: so let's do something. So and I looked at other industries,

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Speaker 2: so I thought about people like yourself, Like, like a

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Speaker 2: lot of other industries that I have had similar problems,

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Speaker 2: but then they got role models like yourself. So for me,

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Speaker 2: it's really that energy that you put it put out

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Speaker 2: here every day. People see that that might not communicate

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Speaker 2: with you right away, but like you inspired me. And

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Speaker 2: you know the team Francelli that you met at Fariel,

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Speaker 2: they're amazing.

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Speaker 1: And we're so happy to meet them. And like the

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Speaker 1: way everything was so smoothly, like it's a beautiful, beautiful space,

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Speaker 1: you know, and the food was amazing. I actually had

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Speaker 1: a dinner there. Thank you to Rashida Jones, the president

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Speaker 1: of MSNBC. She was like, I want to host a

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Speaker 1: dinner for you. I was like, let's do what I

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Speaker 1: have mar and I hit you up and you were like,

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Speaker 1: all right, set it up and it was all women

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Speaker 1: and it was just an amazing experience to have that

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Speaker 1: group of women in that space. And I want, I

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Speaker 1: always want everybody to keep on going back to.

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Speaker 2: But I've also learned a lot, like how do we

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Speaker 2: problem solve? Like I think now as a leader, my

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Speaker 2: job is to set the table to the vision in

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Speaker 2: the direction, But then how do we evolve? How do

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Speaker 2: we how would you like to solve this? Like here's

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Speaker 2: an idea, but you guys got to drive this. So

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Speaker 2: it's I've learned a lot, And I think when you've arrived,

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Speaker 2: your whole point is like you have to open up

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Speaker 2: the door, kick up the door, and make the space

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Speaker 2: wider and normalize that. You know, we here, we're not

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Speaker 2: going anywhere, and you know what at all right, and

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Speaker 2: it's going to be more diverse. And this is an

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Speaker 2: example of that.

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Speaker 1: What have been some of your challenges in the restaurant business.

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Speaker 1: We all know that's one of the hardest industries to

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Speaker 1: be in. So for you and for people listening, because

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Speaker 1: there's people that are like, oh, I want to open

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Speaker 1: a restaurant, I want to do this what have been

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Speaker 1: some of your biggest challenges that you've had to overcome.

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Speaker 2: Well, I would start with, you know, the blessings of

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Speaker 2: being black and an immigrant is that you start every day.

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Speaker 2: It's a hustle like no, you got to go yeah,

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Speaker 2: And it's honestly, it's been I there's a lot of challenges, right.

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Speaker 2: It was hard to raise money the first time. It

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Speaker 2: was hard to just to evolve to get to this point, right,

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Speaker 2: But I think I have no I'm not a position

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Speaker 2: to complain. I have a lot of gratitude and I

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Speaker 2: know that all I have to do is to work

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Speaker 2: and inspire and really have a solid idea. And you know,

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Speaker 2: I love I love the industry, I love my people.

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Speaker 2: It's not an easy business, but like what is easy,

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Speaker 2: Like nothing. I've been able to have a dialar with

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Speaker 2: the public in New York as a creative for over

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Speaker 2: you know, twenty five years. You can't complain if you

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Speaker 2: had that.

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Speaker 3: That's an amazing journey.

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Speaker 1: And you know, honestly, we had a whole conversation and

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Speaker 1: this was years ago, and I'll never forget you talking

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Speaker 1: about this. Just being able to retain great employees, because

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Speaker 1: that's a challenge that a lot of people do have

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Speaker 1: in this business. It's a challenge I've had with my

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Speaker 1: small businesses where you might get excited about someone, but

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Speaker 1: then you know they go off and they end up

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Speaker 1: going to work somewhere else and giving people incentives to

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Speaker 1: want to stay. So, what are some things that you

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Speaker 1: do that people really tend to want to long term.

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Speaker 3: Work with the Marcus Samuelson Group.

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Speaker 2: Well, the whole point that you got to build a

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Speaker 2: vision and a mission that is not about you. You

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Speaker 2: can set the table, but how do you bring smart, energetic,

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Speaker 2: passionate people along with the journey. So you got to

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Speaker 2: do exciting projects. Some of them they can share on this,

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Speaker 2: you know, whether it's a financial success or whether it's

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Speaker 2: something that they need on you know, on their resume

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Speaker 2: for example. So we do these festivals that I do

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Speaker 2: with my team. It's not my festival, it's the festivals

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Speaker 2: of the team. So those are things that people they

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Speaker 2: work hard, we work hard, but it's also fun stuff

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Speaker 2: that is in and of the community that they come from. Right,

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Speaker 2: Like Angela, she's from Houston. She worked me for a

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Speaker 2: long time. The festival is going to be in Houston, right, She.

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Speaker 3: Was ready to go to Houston.

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Speaker 2: Yeah, make it a yeah, but we do, and we

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Speaker 2: do these events where it's like hallowing it up. It's

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Speaker 2: completely in the community for the community. And so if

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Speaker 2: you grew up in Harlem or if you're in that

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Speaker 2: in that part of if you're uptown or from from

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Speaker 2: from the Bronx.

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Speaker 4: This is your community.

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Speaker 2: So you're excited about it. So you know, I'm a

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Speaker 2: chef a beautiful restaurant. That's one part. Everybody can participate

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Speaker 2: in that. But the other side of the content I can't.

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Speaker 2: You know, in the content side, if you want to

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Speaker 2: make books, we max books. Okay, what position do you

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Speaker 2: want to have? Okay, this is we're gonna here's the

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Speaker 2: vision of the past we have for that. So it's

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Speaker 2: a leader. You really got a multitask, except the vision

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Speaker 2: that other people can really take part of, both from

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Speaker 2: a monetary side but also from a creative side.

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Speaker 1: Right now, that is exciting for people to know that

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Speaker 1: they can come to uh, you know, executive leadership or

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Speaker 1: be executive leadership, but also come with ideas and then

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Speaker 1: see their ideas get implemented. And that's something that you

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Speaker 1: have under your belt, you know, because it does hurt,

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Speaker 1: like we've had. You know, we had an amazing manager

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Speaker 1: and then she ended up leaving. You know, it's just

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Speaker 1: really hard when those things happen. You become a family,

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Speaker 1: but you also wish people well.

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Speaker 2: But she let her ago because she might come back.

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Speaker 2: She's not always greener over there all the time, you know,

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Speaker 2: and she's gonna she's gonna be your ambassador over there.

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Speaker 2: It's like, you know what, we started this and it

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Speaker 2: always looks greener right on the other side, right, but

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Speaker 2: then let them come back. That happens to a lot

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Speaker 2: of rooster. People want to leave and I'm like, oh yeah,

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Speaker 2: and some come back, some don't. But at least I

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Speaker 2: know if we provide the space, we only do the

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Speaker 2: best we can. And you know, like our restaurants also

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Speaker 2: not just about food and hospitality, it's also about music scene.

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Speaker 1: It's a it's a vibe. When you go in there,

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Speaker 1: you're like, okay, I'm not leaving. But that's our too,

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Speaker 1: because then you're like, Okay, we got to give a

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Speaker 1: limit because we need to let more people come in.

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Speaker 3: And I want to talk to you about this that

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Speaker 3: went viral.

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Speaker 1: Keith Lee, he's a food critic and he was in Atlanta,

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Speaker 1: and he was visiting different restaurants and he wants to

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Speaker 1: go to a restaurant, not as a celebrity or somebody

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Speaker 1: who's known, but just as a regular person and see

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Speaker 1: how he gets treated. But then when people see that

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Speaker 1: it's him, they're like, oh, we can't kind we can't

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Speaker 1: get you this table right away, we can't give you

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Speaker 1: this to go, And so he didn't like that about

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Speaker 1: so he won't go in there if he's not treated

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Speaker 1: that way from the beginning.

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Speaker 3: But a lot of these restaurants.

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Speaker 1: That are overly booked that are hard to get a reservation,

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Speaker 1: and they do make accommodations for people who are are

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Speaker 1: well known. What are your thoughts about that, because some

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Speaker 1: people think that that's the wrong thing to do. But

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Speaker 1: then I also understand as a restaurant owner, you want

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Speaker 1: to make sure that you are getting that type of

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Speaker 1: viral you know, where somebody might come in who has

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Speaker 1: a huge following and post it and that does help

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Speaker 1: the business.

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Speaker 2: No, it's super layered and complex, right, But you know,

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Speaker 2: a VIP there's many reasons why someone is we sometimes

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Speaker 2: we call px VIP, but sometimes it's also pure about safety.

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Speaker 2: In all our restaurants, we have a side or who

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Speaker 2: we can let people in and out because it's about

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Speaker 2: safety when we've hosted from the President of the United

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Speaker 2: States to like, if you're major, major, major celebrity, you

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Speaker 2: have to create a safe space for that person, and

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Speaker 2: it's very hard for somebody else treating them differently. It's

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Speaker 2: all about safety, you know. And and it's it's it's

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Speaker 2: so that treatment is actually necessary for certain times, do

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Speaker 2: you know what I mean?

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Speaker 3: And I'd be like, why are that president of Barack

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Speaker 3: Obama say here?

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Speaker 4: I was waiting, But so part of.

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Speaker 2: It is that, and I know, I mean, it is

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Speaker 2: it is reviewing a restaurant. It's it's it's very important

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Speaker 2: because for that family, it's their only business most of

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Speaker 2: the time, so they need they want to get a

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Speaker 2: good review. Yes, training hospitality is super hard, right because

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Speaker 2: it's a daily thing. It's not a system that you

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Speaker 2: can just press play, and.

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Speaker 1: Sometimes you can't help how people act that.

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Speaker 3: Day to system of your customers.

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Speaker 2: But you know, I think I also feel bad for

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Speaker 2: him because now he's getting I don't want anyone to

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Speaker 2: get death threats or anything like that, you know. I

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Speaker 2: think actually his intention was actually pure and right, and

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Speaker 2: then it got left. And you know, I love that

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Speaker 2: we are passionate and we get involved and we get

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Speaker 2: excited about that. But then also, no one should get

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Speaker 2: death threats. They should bet it's only you know, we

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Speaker 2: have to put a limit to it, because I do

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Speaker 2: think his intention was actually to share what these restaurants

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Speaker 2: are doing. I know we work really really hard on hospitality,

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Speaker 2: and I know the guys that Toast they work really

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Speaker 2: really hard on hospitality something and sometimes yeah, Virgil, of course,

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Speaker 2: and sometimes it can go wrong anyway, right, but I

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Speaker 2: know Virgils and the team, their intention is really really good.

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Speaker 2: And they got two beautiful restaurants in Atlanta. They're doing

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Speaker 2: brunch all day.

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Speaker 3: Listen.

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Speaker 1: I go to Toast every time I'm in Atlanta. I

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Speaker 1: book my flight when i'm leaving purposely.

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Speaker 4: Oh that's why you don't call my spot in Atlanta

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Speaker 4: to b.

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Speaker 3: And I'll be there in December.

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Speaker 2: Okay, cool, we're in the forest board no, But I

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Speaker 2: mean I can see it from both ways, right, But

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Speaker 2: I love that we get passionate about something, but then

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Speaker 2: we also have to stop because especially the world is

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Speaker 2: crazy right now, right, so he can go this thread,

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Speaker 2: it's not just it's not a joke.

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Speaker 3: That's all you got it.

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Speaker 1: You never know when it's really when it's not. You

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Speaker 1: can say it's just people saying something crazy online, but

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Speaker 1: you don't know.

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Speaker 3: And another thing I want to.

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Speaker 1: Talk about is black owned businesses and black owned restaurants.

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Speaker 1: I saw this conversation on social media about how black

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Speaker 1: restaurants don't treat you good, Black owned businesses don't have

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Speaker 1: good service, And I think that's a terrible myth that

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Speaker 1: people put out there because it's already hard enough, when

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Speaker 1: you know, to get access to capital, to make sure

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Speaker 1: that people know about it, to have people come and support.

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Speaker 1: But then when you have people saying, oh, black owned businesses,

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Speaker 1: they don't do this, they don't do that.

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Speaker 3: What are your thoughts about that?

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Speaker 2: And I don't agree with that at all. I think

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Speaker 2: some of the most inspiring inspirational stories in the world

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Speaker 2: of black owned businesses and hospitality. You know, when my

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Speaker 2: mentor Rest in Peace, Miss Leah Chase Dukie Chase in

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Speaker 2: New Orleans, their restaurant will start in the forties. It's

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Speaker 2: the first integrated restaurant in America. They're still crushing it

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Speaker 2: eight years later. My neighbor is Silvia's the Woods family, right,

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Speaker 2: iconic sixty three years and sixty ten years, so they're

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Speaker 2: not going anywhere. So again, it's almost like the conversation

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Speaker 2: you have at the block party. And we are hard

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Speaker 2: on each other as a community sometime for fun, and

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Speaker 2: that's who we are. But you just brought up some

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Speaker 2: very important things. It is harder for black owned business

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Speaker 2: to get access to capital. So therefore hospitality is so

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Speaker 2: much about training and having access and and and we

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Speaker 2: got to give ourselves forgiveness because I know the intention

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Speaker 2: with the family that opens a restaurant, they do that

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Speaker 2: because they want to share their cusine or their culture.

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Speaker 2: Money is part of it, but it's probably one of.

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Speaker 1: The last exactly years and years.

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Speaker 3: If you ever see your profit, it's a lot of work.

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Speaker 2: Yeah, so i'd also some of these missing you just

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Speaker 2: need to stop because it's not true. We have a

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Speaker 2: different sense. One of the things that I learned about,

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Speaker 2: you know, our restaurants, they're very similar to black church,

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Speaker 2: and I love that because everybody is invited to church,

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Speaker 2: and somebody from one neighborhood can sit next to another

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Speaker 2: person from a different neighborhood, but we all enchourch that's

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Speaker 2: how I look at Red Rooster. That's a look at

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Speaker 2: how Mark. It's it's true diversity. We're not monolithic in.

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Speaker 3: Our experiences at all.

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Speaker 1: And listen, can we talk about the new restaurant Metropolis.

437
00:19:10,040 --> 00:19:13,199
Speaker 1: Yesolis So, because like you didn't even tell me about this.

438
00:19:13,240 --> 00:19:15,639
Speaker 1: I happen to read about it all right, because it's

439
00:19:15,680 --> 00:19:18,160
Speaker 1: been all over Like you know, every day I'm looking

440
00:19:18,160 --> 00:19:20,240
Speaker 1: at the news and watching what's happening. I'm like, oh,

441
00:19:20,240 --> 00:19:22,439
Speaker 1: markets are but a new restaurant, So can you tell

442
00:19:22,520 --> 00:19:22,879
Speaker 1: us about this?

443
00:19:22,920 --> 00:19:24,960
Speaker 3: Because it's not just a restaurant, it's an experience.

444
00:19:26,160 --> 00:19:30,520
Speaker 2: You know, life just sometimes come full circle. Right when

445
00:19:30,640 --> 00:19:32,440
Speaker 2: nine to eleven happened, I was a young chef.

446
00:19:32,240 --> 00:19:34,119
Speaker 4: In New York I.

447
00:19:34,240 --> 00:19:36,960
Speaker 2: A week before nine to eleven, I cooked in the

448
00:19:37,000 --> 00:19:41,600
Speaker 2: towers from my charity organization, SEECAP, and I knew a

449
00:19:41,600 --> 00:19:45,639
Speaker 2: lot of those chefs and hospitality work as that past. So,

450
00:19:46,400 --> 00:19:49,560
Speaker 2: you know, so twenty years later to be back on

451
00:19:49,600 --> 00:19:54,120
Speaker 2: the site, to be part of Metropolis and the program

452
00:19:54,119 --> 00:19:58,760
Speaker 2: Performing Arts Center, it's it's one of the most humbling

453
00:19:58,880 --> 00:20:02,000
Speaker 2: but also one of the most important thing I've ever

454
00:20:02,040 --> 00:20:04,520
Speaker 2: been part of. So our restaurant is inside the pack center.

455
00:20:04,560 --> 00:20:07,760
Speaker 2: It's called Metropolis, which kind of means mother city of Culture.

456
00:20:07,840 --> 00:20:08,960
Speaker 2: I wanted a big name.

457
00:20:09,200 --> 00:20:09,840
Speaker 3: Yeah that's a big.

458
00:20:11,880 --> 00:20:15,160
Speaker 2: And yeah we just started last week. Right now, we're

459
00:20:15,240 --> 00:20:17,720
Speaker 2: from dinner and then it's going to be dinner, breakfast,

460
00:20:17,800 --> 00:20:20,240
Speaker 2: and lunch. You can do your power breakfast down there.

461
00:20:20,280 --> 00:20:22,399
Speaker 1: You know, you know, you know I will be because

462
00:20:22,400 --> 00:20:25,000
Speaker 1: my podcast is right around here too, So I feel

463
00:20:25,000 --> 00:20:25,439
Speaker 1: like that's.

464
00:20:25,280 --> 00:20:26,240
Speaker 3: Going to be my new spot.

465
00:20:26,320 --> 00:20:28,720
Speaker 2: And it's so much fun because it's also around the arts.

466
00:20:28,800 --> 00:20:31,840
Speaker 2: Right now, bill Ty Jones is having his incredible performance

467
00:20:31,880 --> 00:20:35,159
Speaker 2: down there, but you know that's where Jada did a

468
00:20:35,160 --> 00:20:37,879
Speaker 2: book signing. So it's like it's a place where we

469
00:20:38,000 --> 00:20:39,840
Speaker 2: can come. If you launch something, you can do it

470
00:20:39,880 --> 00:20:42,000
Speaker 2: on that stage, you know what I mean. And so

471
00:20:42,040 --> 00:20:45,280
Speaker 2: it's I love New York and culture and to have

472
00:20:45,359 --> 00:20:48,080
Speaker 2: a restaurant and center of that, it's it's it's such

473
00:20:48,080 --> 00:20:48,520
Speaker 2: a blessing.

474
00:20:48,560 --> 00:20:51,760
Speaker 1: Feels like the one year Way Up anniversary party. Yeah

475
00:20:51,840 --> 00:20:52,640
Speaker 1: that Metropolis.

476
00:20:52,880 --> 00:20:55,159
Speaker 4: Yes, yes, yes, yes, yes, can we.

477
00:20:55,160 --> 00:20:57,200
Speaker 1: Get back to Honeyland for a second because I want

478
00:20:57,240 --> 00:20:59,920
Speaker 1: you to. So they came to you to curate this event,

479
00:21:00,080 --> 00:21:03,639
Speaker 1: this festival, right, and so how did you so the

480
00:21:03,760 --> 00:21:04,320
Speaker 1: music part?

481
00:21:04,560 --> 00:21:06,520
Speaker 3: They kind of handled, but you handled more.

482
00:21:06,760 --> 00:21:08,240
Speaker 2: The food food experiences.

483
00:21:08,359 --> 00:21:10,160
Speaker 3: I'll be there by the way, just for you guys.

484
00:21:10,359 --> 00:21:12,080
Speaker 4: Know, you're definitely you and one of the fro.

485
00:21:13,960 --> 00:21:16,359
Speaker 3: I was excited and I'll be on stage with Tabitha Brown.

486
00:21:16,880 --> 00:21:18,480
Speaker 3: By the way. I've never met her in person.

487
00:21:18,520 --> 00:21:20,000
Speaker 4: It's amazing, So I was.

488
00:21:20,080 --> 00:21:22,280
Speaker 3: She's incredible, thrilled to be able to do that.

489
00:21:23,320 --> 00:21:25,200
Speaker 1: Yeah, it's definitely an honor for me to be able

490
00:21:25,200 --> 00:21:28,160
Speaker 1: to going to be there. Yeah, and Calise and people

491
00:21:28,280 --> 00:21:30,520
Speaker 1: always talk about like how amazing she is when it

492
00:21:30,600 --> 00:21:32,000
Speaker 1: comes to and.

493
00:21:31,960 --> 00:21:33,080
Speaker 4: You know, she grew up in Indu.

494
00:21:33,240 --> 00:21:34,760
Speaker 2: Her mom was a caterer, a farm.

495
00:21:34,880 --> 00:21:35,680
Speaker 3: She lives on a farm.

496
00:21:35,880 --> 00:21:36,480
Speaker 4: Yeah.

497
00:21:36,560 --> 00:21:39,080
Speaker 2: Yeah, she's going to be there, and so many some

498
00:21:39,119 --> 00:21:41,600
Speaker 2: of the best Houston you know, so many Texas chef's

499
00:21:41,600 --> 00:21:43,320
Speaker 2: going to be there. And that was important for us

500
00:21:43,359 --> 00:21:46,600
Speaker 2: to really have local chefs. You know, Don Barrell she's

501
00:21:46,600 --> 00:21:50,159
Speaker 2: an amazing chef from Houston. Shout out to Don Barrells.

502
00:21:50,720 --> 00:21:55,840
Speaker 2: She's like she was in the Olympics, right runner amazing.

503
00:21:56,520 --> 00:21:59,200
Speaker 2: Then her second career is you know, being being a

504
00:21:59,280 --> 00:22:01,240
Speaker 2: chef and she was on top chef and she's a

505
00:22:01,240 --> 00:22:03,240
Speaker 2: dear friend of mine and you know, She's just amazing.

506
00:22:03,440 --> 00:22:05,240
Speaker 1: All right now, I want to ask you some etiquette questions.

507
00:22:05,320 --> 00:22:07,840
Speaker 1: M M, when do you send your food back?

508
00:22:09,080 --> 00:22:13,400
Speaker 2: I don't never, I don't, I don't. I just it's

509
00:22:13,400 --> 00:22:14,520
Speaker 2: the chef in me. I don't.

510
00:22:15,560 --> 00:22:17,280
Speaker 4: I know what that person goes through.

511
00:22:17,359 --> 00:22:17,800
Speaker 2: I don't.

512
00:22:18,200 --> 00:22:19,679
Speaker 4: I'm not the right person to ash with it.

513
00:22:19,760 --> 00:22:23,679
Speaker 1: My wife does know, she does, all right, because I

514
00:22:23,760 --> 00:22:26,320
Speaker 1: barely ever do that. It has to be like really really,

515
00:22:26,359 --> 00:22:29,040
Speaker 1: and I'm very apologetic, you know every time that I

516
00:22:29,080 --> 00:22:29,359
Speaker 1: do that.

517
00:22:29,680 --> 00:22:30,280
Speaker 3: All right? Now?

518
00:22:30,359 --> 00:22:33,280
Speaker 1: Is it okay when people are ordering in a restaurant

519
00:22:33,400 --> 00:22:36,320
Speaker 1: and before the food even comes, uh, they ask for

520
00:22:36,400 --> 00:22:38,399
Speaker 1: all different kinds of sauces even though they haven't tasted

521
00:22:38,440 --> 00:22:39,720
Speaker 1: it yet, Like, can I get had?

522
00:22:39,840 --> 00:22:40,200
Speaker 4: I think?

523
00:22:40,280 --> 00:22:42,720
Speaker 2: I think the whole point of going out is one

524
00:22:42,760 --> 00:22:45,119
Speaker 2: part you want to experience something different. But if you

525
00:22:45,359 --> 00:22:47,320
Speaker 2: if you're comfortable with that, have it.

526
00:22:47,520 --> 00:22:48,600
Speaker 4: Have the sauces come.

527
00:22:48,480 --> 00:22:51,439
Speaker 2: In, but try the dish as the chef wanted do

528
00:22:51,560 --> 00:22:54,080
Speaker 2: to be tried. You can't just I'm going to eat

529
00:22:54,080 --> 00:22:55,480
Speaker 2: the dish the way I eat it at home.

530
00:22:55,600 --> 00:22:58,199
Speaker 4: No, you're out just supposed to have that experience.

531
00:22:58,240 --> 00:23:01,840
Speaker 2: You don't have to put ketchup on, you know, it's

532
00:23:01,880 --> 00:23:03,640
Speaker 2: not something that needs to happen.

533
00:23:04,320 --> 00:23:04,600
Speaker 4: You know.

534
00:23:05,200 --> 00:23:06,840
Speaker 3: All right, what about to go orders?

535
00:23:06,880 --> 00:23:09,800
Speaker 1: Okay, now I've heard chefs say that a certain restaurants say,

536
00:23:09,880 --> 00:23:11,920
Speaker 1: do not do to Go because it tastes so different

537
00:23:12,240 --> 00:23:13,960
Speaker 1: when it leaves a restaurant and goes home.

538
00:23:13,960 --> 00:23:15,120
Speaker 3: What are your thoughts on to go?

539
00:23:15,840 --> 00:23:16,080
Speaker 4: You know?

540
00:23:16,480 --> 00:23:18,639
Speaker 2: The pandemic, right, it taught us we have to pivot.

541
00:23:18,760 --> 00:23:20,399
Speaker 2: I did not want to do to Go for a

542
00:23:20,400 --> 00:23:22,840
Speaker 2: long time and restore because when you you know, something

543
00:23:22,880 --> 00:23:25,400
Speaker 2: like chick can or lawfully needs to it can't get moist,

544
00:23:25,480 --> 00:23:28,400
Speaker 2: it's not crispy anymore. But we pivoted and people actually

545
00:23:28,720 --> 00:23:31,280
Speaker 2: then we open it to go side of Red Rooster, right,

546
00:23:31,359 --> 00:23:33,200
Speaker 2: So you know I I was wrong.

547
00:23:33,400 --> 00:23:33,959
Speaker 4: It worked.

548
00:23:34,000 --> 00:23:35,520
Speaker 3: I've definitely done some to Go.

549
00:23:35,640 --> 00:23:36,560
Speaker 4: Yeah, yeah, we.

550
00:23:36,560 --> 00:23:38,800
Speaker 2: Have to change, you know. I mean we'd have mar

551
00:23:38,880 --> 00:23:39,119
Speaker 2: we have.

552
00:23:39,359 --> 00:23:40,640
Speaker 4: We don't really do to Go yet.

553
00:23:40,640 --> 00:23:43,720
Speaker 2: There's a lot of fish. But I think you know,

554
00:23:44,760 --> 00:23:47,040
Speaker 2: as a chef, you have to evolve to open because

555
00:23:47,160 --> 00:23:49,240
Speaker 2: end of the day, you have to meet the customer

556
00:23:49,280 --> 00:23:51,800
Speaker 2: where they're at right, customer's pains. You You can have

557
00:23:51,840 --> 00:23:54,240
Speaker 2: a vision and a mission, but then the customer is

558
00:23:54,240 --> 00:23:56,800
Speaker 2: going to tell you something. If you ignore that. Guess what,

559
00:23:56,840 --> 00:24:00,720
Speaker 2: You're not gonna have a customer and more you're in hospital, Tyler.

560
00:24:00,440 --> 00:24:02,000
Speaker 3: You'd really see what the people want.

561
00:24:02,560 --> 00:24:05,679
Speaker 2: And restaurant, the word restaurant mean to restore your spirit,

562
00:24:05,760 --> 00:24:09,360
Speaker 2: restore your community. Right, so you have to like roosters

563
00:24:09,400 --> 00:24:11,760
Speaker 2: on my restaurants, restaurants the community. You have to like

564
00:24:12,440 --> 00:24:14,560
Speaker 2: honestly listen, you know, and take part of that.

565
00:24:14,920 --> 00:24:18,560
Speaker 3: Okay, washing chicken, you don't have to do that.

566
00:24:19,040 --> 00:24:22,919
Speaker 4: You know again, my wife does that. My wife does that.

567
00:24:23,240 --> 00:24:24,119
Speaker 4: You don't have to do that.

568
00:24:24,320 --> 00:24:26,919
Speaker 1: You don't wash your chicken in all right, people are

569
00:24:26,960 --> 00:24:29,560
Speaker 1: gonna see why.

570
00:24:29,920 --> 00:24:32,879
Speaker 2: So I you know, sometimes I rinse and I cure

571
00:24:32,960 --> 00:24:36,159
Speaker 2: my chicken. I put water and salt in just for

572
00:24:36,200 --> 00:24:38,320
Speaker 2: it to get tightened up a little bit. That's different

573
00:24:38,400 --> 00:24:39,520
Speaker 2: than washing the chicken.

574
00:24:39,640 --> 00:24:44,960
Speaker 1: Okay, different, okay, microwave no no, no, I mean if

575
00:24:45,000 --> 00:24:47,159
Speaker 1: you need to eat something up really quickly, sure, But

576
00:24:47,240 --> 00:24:48,080
Speaker 1: like I don't cook.

577
00:24:48,119 --> 00:24:49,679
Speaker 2: I would never like cook anything.

578
00:24:49,840 --> 00:24:51,640
Speaker 1: But you're okay, we're heating stuff. I usually pay everything

579
00:24:51,680 --> 00:24:53,000
Speaker 1: in the oven when I hear yeah.

580
00:24:52,880 --> 00:24:54,960
Speaker 2: Good, see it ten minutes.

581
00:24:55,000 --> 00:24:58,240
Speaker 1: You know it's okay, you know, all right now, tipping

582
00:24:58,280 --> 00:25:01,160
Speaker 1: even though the service was bad, tip, yes, no matter what.

583
00:25:01,400 --> 00:25:05,120
Speaker 2: Yes, because that that server, that's what they live off.

584
00:25:05,320 --> 00:25:07,720
Speaker 1: What if they were rude and they did not do

585
00:25:07,880 --> 00:25:09,439
Speaker 1: things that you needed then to do, they messed up

586
00:25:09,440 --> 00:25:11,120
Speaker 1: your order, you waited, they forgot.

587
00:25:10,840 --> 00:25:12,560
Speaker 2: I know, But there is a way to tip, and

588
00:25:12,560 --> 00:25:14,240
Speaker 2: then there's a way to communicate that.

589
00:25:14,240 --> 00:25:16,959
Speaker 4: She or he was rude. Right, and both are important.

590
00:25:17,040 --> 00:25:20,000
Speaker 2: Right, you can speak. That's what the manager is there for. Right, Okay, listen,

591
00:25:20,840 --> 00:25:23,720
Speaker 2: I'm going to do this because it's how we do things.

592
00:25:24,000 --> 00:25:28,040
Speaker 2: But this was unacceptable, and that's actually the house needs

593
00:25:28,080 --> 00:25:30,640
Speaker 2: to know that, right, because then they can address that

594
00:25:30,840 --> 00:25:35,520
Speaker 2: through you know, manager meeting or whatever. But you talk

595
00:25:35,560 --> 00:25:37,760
Speaker 2: about someone's livelihood, you know, you have to tip.

596
00:25:38,000 --> 00:25:38,600
Speaker 4: It's part of.

597
00:25:38,520 --> 00:25:40,040
Speaker 3: It, all, right. Reviews.

598
00:25:40,119 --> 00:25:42,960
Speaker 1: When you leave a restaurant, how do you feel maybe

599
00:25:42,960 --> 00:25:45,199
Speaker 1: your experience wasn't great. Should you go and leave a

600
00:25:45,240 --> 00:25:47,639
Speaker 1: review or should you talk to the manager or both both?

601
00:25:47,840 --> 00:25:48,119
Speaker 4: Both?

602
00:25:48,240 --> 00:25:51,240
Speaker 2: I mean, we as chefs, we always think this is

603
00:25:51,280 --> 00:25:52,880
Speaker 2: where it's supposed to be. We don't have to listen.

604
00:25:52,920 --> 00:25:55,520
Speaker 2: We have to listen. I read every morning, we read

605
00:25:55,560 --> 00:25:58,280
Speaker 2: our reviews. We learn from the customers. And if because

606
00:25:58,320 --> 00:26:01,919
Speaker 2: we learn a ton, if we think the customer was

607
00:26:01,960 --> 00:26:05,320
Speaker 2: not waiting for the food, and every review says, hey,

608
00:26:05,359 --> 00:26:06,320
Speaker 2: I waited for the five minutes.

609
00:26:06,400 --> 00:26:07,680
Speaker 4: Guess what we were wrong.

610
00:26:08,200 --> 00:26:10,280
Speaker 2: You have to you have to be on your business

611
00:26:10,280 --> 00:26:13,200
Speaker 2: and in your business, and being in your business it's

612
00:26:13,280 --> 00:26:16,080
Speaker 2: not as sexy sometimes as being on your business, right,

613
00:26:16,400 --> 00:26:18,239
Speaker 2: but that's if you're going to be successful. You have

614
00:26:18,280 --> 00:26:19,600
Speaker 2: to be both on and in.

615
00:26:20,160 --> 00:26:22,040
Speaker 3: Okay, you know, all right? Fair enough?

616
00:26:22,119 --> 00:26:24,080
Speaker 1: And I want to encourage people to leave good reviews too,

617
00:26:24,080 --> 00:26:26,600
Speaker 1: because sometimes people only leave reviews when they're mad and

618
00:26:27,160 --> 00:26:28,080
Speaker 1: they want to go on there, and.

619
00:26:28,080 --> 00:26:30,240
Speaker 3: We did it. But if it's great, you know, reviews

620
00:26:30,240 --> 00:26:31,320
Speaker 3: do mean a lot to.

621
00:26:31,880 --> 00:26:34,080
Speaker 2: Look yeah, and that's how we learned. That's the feedback

622
00:26:34,119 --> 00:26:36,720
Speaker 2: that we work up right, and we need that. And

623
00:26:37,560 --> 00:26:39,679
Speaker 2: when you are having a dialogue with the guests like that,

624
00:26:40,520 --> 00:26:42,160
Speaker 2: the restaurant can actually improve.

625
00:26:42,240 --> 00:26:42,359
Speaker 4: Right.

626
00:26:42,400 --> 00:26:45,360
Speaker 2: If we don't have any dialogue, that's when the restaurant

627
00:26:45,480 --> 00:26:46,720
Speaker 2: what happened? And then it closes down?

628
00:26:47,000 --> 00:26:47,320
Speaker 3: All right?

629
00:26:47,359 --> 00:26:49,920
Speaker 1: And I want you to also address and talk about

630
00:26:49,920 --> 00:26:52,800
Speaker 1: your bahamas. I wanted to make it there this year

631
00:26:52,920 --> 00:26:55,879
Speaker 1: so bad, but we have Powerhouse to concert here. But

632
00:26:55,880 --> 00:26:57,920
Speaker 1: next year I'm definitely there. Sorry, Powerhouse. I don't know

633
00:26:57,920 --> 00:27:00,120
Speaker 1: if it's gonna be the same. We're going to figure this.

634
00:27:00,760 --> 00:27:02,680
Speaker 1: Can you talk about that in the restaurant.

635
00:27:02,760 --> 00:27:05,320
Speaker 2: So our restaurant is a bambar, a beautiful restaurant, markets

636
00:27:05,359 --> 00:27:07,720
Speaker 2: restaurant on the water, and every year we host we

637
00:27:07,760 --> 00:27:11,480
Speaker 2: have a festival called Bahamas, a culinary arts festival, which

638
00:27:11,520 --> 00:27:14,880
Speaker 2: is arts, music, and food and it's all about local

639
00:27:15,280 --> 00:27:17,720
Speaker 2: food and chef. We do bring in some celebrity chef

640
00:27:17,720 --> 00:27:20,320
Speaker 2: from the state, but you will meet the most incredible

641
00:27:20,920 --> 00:27:24,199
Speaker 2: local artists, almost like an art basil, you know that

642
00:27:24,280 --> 00:27:27,080
Speaker 2: type of thing. So you have like from seven I

643
00:27:27,080 --> 00:27:29,159
Speaker 2: think it was seven Caribbean nations this year they have

644
00:27:29,240 --> 00:27:32,359
Speaker 2: their art displaying there. And then we had Shaggy and Sting,

645
00:27:32,400 --> 00:27:33,119
Speaker 2: which was cool.

646
00:27:33,200 --> 00:27:35,520
Speaker 3: Yeah, that's a huge, amazing hudline.

647
00:27:35,720 --> 00:27:38,720
Speaker 2: Two thousand people on the beach, the partying and and

648
00:27:38,880 --> 00:27:39,560
Speaker 2: just great food.

649
00:27:39,600 --> 00:27:39,760
Speaker 1: Man.

650
00:27:39,800 --> 00:27:41,000
Speaker 2: So next year we got to get.

651
00:27:40,880 --> 00:27:43,240
Speaker 1: You, all right, I'm going to make sure that happens. Well,

652
00:27:43,359 --> 00:27:45,399
Speaker 1: thank you so much for coming through. We got to

653
00:27:45,400 --> 00:27:47,480
Speaker 1: have you back, like you know more frequently.

654
00:27:48,160 --> 00:27:49,639
Speaker 2: Give you a big no, can I just give you

655
00:27:49,680 --> 00:27:53,080
Speaker 2: a big shadow. You inspiring so many people, not just women.

656
00:27:53,400 --> 00:27:55,560
Speaker 2: You made someone like me think about how can we

657
00:27:55,600 --> 00:27:58,879
Speaker 2: reshape our industry. So you know, I know your store

658
00:27:59,359 --> 00:28:01,040
Speaker 2: in Brooklyn and you're going to grow that.

659
00:28:01,400 --> 00:28:02,560
Speaker 3: Marcus has been really great.

660
00:28:02,560 --> 00:28:05,520
Speaker 1: We're giving me some direction behind the scenes and talking

661
00:28:05,560 --> 00:28:07,879
Speaker 1: to us about our coffee company. When we first lunched,

662
00:28:07,880 --> 00:28:10,240
Speaker 1: we sat down and had a meeting and as you

663
00:28:10,240 --> 00:28:13,159
Speaker 1: can see, everything you said, like, I definitely paid attention

664
00:28:13,200 --> 00:28:14,520
Speaker 1: and took it to her. And I'm glad that we

665
00:28:14,560 --> 00:28:16,680
Speaker 1: have the lines of communication where I can ask you,

666
00:28:17,200 --> 00:28:18,080
Speaker 1: you know, certain questions.

667
00:28:18,119 --> 00:28:20,280
Speaker 2: I hate to bother that one question Mom coming to

668
00:28:20,280 --> 00:28:20,840
Speaker 2: Houston or what.

669
00:28:21,080 --> 00:28:23,040
Speaker 3: Oh yeah, you met my mom and Bermuda.

670
00:28:23,400 --> 00:28:26,840
Speaker 1: We stayed at the Princess Hamilton and so she's went

671
00:28:26,880 --> 00:28:28,320
Speaker 1: there and my mom saw Marcus.

672
00:28:28,320 --> 00:28:29,440
Speaker 3: I was like, oh my god, I have to get

673
00:28:29,440 --> 00:28:30,560
Speaker 3: a picture with him. And I was like, all right,

674
00:28:30,560 --> 00:28:32,520
Speaker 3: I'm going to ask him. You know, I don't like.

675
00:28:32,480 --> 00:28:35,680
Speaker 1: To bother people while there, but so gracious, my mom

676
00:28:35,720 --> 00:28:37,720
Speaker 1: has six pictures on her Instagram. That's one of them,

677
00:28:39,640 --> 00:28:43,040
Speaker 1: Marcus Samuelson and that's it period. But you didn't have

678
00:28:43,080 --> 00:28:45,720
Speaker 1: the kids there, so I felt okay, all right, but again,

679
00:28:45,760 --> 00:28:48,080
Speaker 1: thank you so much. And for Honeyland Festival, how can

680
00:28:48,120 --> 00:28:50,800
Speaker 1: people get tickets because you can still come out and

681
00:28:51,080 --> 00:28:51,680
Speaker 1: I'll be there.

682
00:28:51,720 --> 00:28:53,320
Speaker 3: So I'm excited to see everyone.

683
00:28:53,040 --> 00:28:55,720
Speaker 2: On land dot com book it come through. It's going

684
00:28:55,760 --> 00:28:57,640
Speaker 2: to be the best of music in Texas and the

685
00:28:57,640 --> 00:28:59,440
Speaker 2: best of food, and we're going to be there.

686
00:28:59,440 --> 00:29:00,800
Speaker 3: It's going to be a Yes, it is.

687
00:29:00,800 --> 00:29:03,000
Speaker 1: It's gonna be a vibe and I'll be at Metropolis

688
00:29:03,000 --> 00:29:05,200
Speaker 1: in the next couple of weeks, so watch out for that,

689
00:29:05,320 --> 00:29:08,080
Speaker 1: all right, all right, Marcus Samuelson, It's way up with Angela.

690
00:29:08,280 --> 00:29:09,360
Speaker 1: And by the way, I just want to say, if

691
00:29:09,360 --> 00:29:12,680
Speaker 1: you have never read his memoir, please make sure you do.

692
00:29:12,760 --> 00:29:15,880
Speaker 1: It super inspiring and I remember when it first came

693
00:29:15,880 --> 00:29:17,160
Speaker 1: out and for me to I didn't even know your

694
00:29:17,200 --> 00:29:20,040
Speaker 1: whole backstory, but to read that and see the stories

695
00:29:20,080 --> 00:29:22,400
Speaker 1: of resilience and what made you who you are today,

696
00:29:22,720 --> 00:29:25,880
Speaker 1: you know, amazing read all right, Marcus Samielson