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Speaker 1: What's type is way up with Angela Yee and my

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Speaker 1: guy is here. I really I like you as a

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Speaker 1: person and as a chef. Chef JJ is here.

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Speaker 2: What's up?

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Speaker 1: What's up?

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Speaker 2: It's always good to see you, know, it's always good

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Speaker 2: to see you.

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Speaker 1: And you've had an incredible year. I want to say,

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Speaker 1: I saw you opened up field trip at the Atlantis

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Speaker 1: and the Bahamas. We need you to come down, Okay,

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Speaker 1: say less because I just saw Kevin Lowles yesterday. He

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Speaker 1: was like, yeah, I'm gonna be going here and here

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Speaker 1: in Bahamas. I was like, okay, I need to I

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Speaker 1: got you. Yeah, I haven't been there in so long.

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Speaker 1: You heard it here first ladies and gentlemen. But it's

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Speaker 1: at the Atlantis. And I love the Atlantis.

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Speaker 2: Yes, I love the Atlantis too because they really believed

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Speaker 2: in me. It's like, that's my first big licensee deal

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Speaker 2: in the business structure, you know, handing over your IP

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Speaker 2: to somebody else to run, you know, being there with

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Speaker 2: amazing chefs. Noboo. Andre.

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Speaker 1: I want to tell you so, my my great Atlantis

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Speaker 1: story is when I used to work for Eminem. It

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Speaker 1: was one of the women that works there. It was

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Speaker 1: her birthday. My girl Tracy, and so Paul Rosenberg calls me.

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Speaker 1: He's like, listen, we're sending Tracy to this hotel in

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Speaker 1: the Bahamas for her birthday. It's a birthday gift. This

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Speaker 1: is when the Cove just opened at the Atlantis. And

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Speaker 1: he was like, I was like, okay, that's so nice.

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Speaker 1: He was like, but we can't send her alone. So

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Speaker 1: do you want to go? And I was like absolutely.

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Speaker 1: So I ended up going on that trip. But I

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Speaker 1: didn't have any money right because I was younger, I

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Speaker 1: was broker, and so I ended up winning money in

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Speaker 1: the casino there. So it's always going to have twenty

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Speaker 1: four hundred dollars in the slots in like less than

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Speaker 1: five minutes. Yeah, I want to play the slots.

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Speaker 2: I never win.

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Speaker 1: I never normally played the slats, but let me tell

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Speaker 1: you that IgM of Jenie slot machine that day, it

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Speaker 1: was my day and I hait you.

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Speaker 2: So you were good for the rest of the truck.

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Speaker 1: So the rest of the trip I was paying well,

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Speaker 1: I took it to Nobu, I was paying for everything

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Speaker 1: that But that was such a blessing and that's why

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Speaker 1: I'm always like, so, I'm so happy that you opened

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Speaker 1: at the Atlantis. Because I would definitely be there to

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Speaker 1: check it out.

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Speaker 2: No, we would love to have you. Field trip is

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Speaker 2: there right before you enter into the water park. It is,

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Speaker 2: you know, very something consciously healthy, better for people that

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Speaker 2: are looking for good food. It's good for kids. You

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Speaker 2: could eat on the beach. But yeah, we're part of

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Speaker 2: the new addition to the food program there. When I

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Speaker 2: got the call to open, they wanted to partner with us.

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Speaker 2: The president of the Alantis came the field trip in Harlem. Wow,

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Speaker 2: me and her sat down. She just wanted to try

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Speaker 2: a little bit of the food. She wound up staying

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Speaker 2: a lot longer because she really loved it, and that's

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Speaker 2: how the deal was sold. But yeah, we're great. Were

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Speaker 2: there a lot. My kids get to go there.

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Speaker 1: They're like, thank you Dad. I wondered where they want

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Speaker 1: to open next. They're like can we do why?

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Speaker 2: So?

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Speaker 1: How many field trips are there now?

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Speaker 2: There's four field trips. One in Harlem between hundred and

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Speaker 2: fifteen hundred sixteenth Street and Lenox Avenue, one in front

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Speaker 2: of Columbia University, one a Rockefeller Center, one in the Atlantis.

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Speaker 1: Yeah that's good because there's one right near us at

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Speaker 1: Rockefeller Center. So that's a huge deal. And now you

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Speaker 1: can make your own rice bowl.

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Speaker 2: You can make your own rice bowl. You'd be really

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Speaker 2: knowing this stuff that we've.

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Speaker 1: Be I follow you because I pay attention. I was

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Speaker 1: actually on your show Just Eats with Chef Jaz and

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Speaker 1: learn how to make some chicken gizato.

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Speaker 2: I knew you were going to do that to me

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Speaker 2: because you can't you can never say the gisala whatever.

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Speaker 1: Since you helped me, I could say it right now,

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Speaker 1: and that is But you know, that is something that

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Speaker 1: I've been trying to work on because I'm never home

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Speaker 1: and I always make excuses for why don't cook more often?

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Speaker 2: Well, hold on, you text me that beautiful kitchen.

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Speaker 1: I barely used it, so I'm like, okay.

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Speaker 2: Were we going to cook in this kid? I mean

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Speaker 2: that kitchen makes is beautiful?

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Speaker 1: All right, Well, maybe you can send your soux chef

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Speaker 1: to come help me learn how to make some things.

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Speaker 1: You know. But but honestly, congratulations because that is such

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Speaker 1: a big deal. And I know that this field trip.

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Speaker 1: When I first met you, you were at Minton's. Minton's

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Speaker 1: is that how you say? At Minton's and you were

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Speaker 1: the head chef there. Yes, I was, and since then

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Speaker 1: you have definitely grown a lot. You also are now

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Speaker 1: the what is the title in ann Arbor at Blue.

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Speaker 2: Lama Lama Blue Lama Jazz Club and an Arbor, I'm

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Speaker 2: the culinary director. I took over the food program there

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Speaker 2: in ann Arbor. That's another place I want you to

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Speaker 2: come because you're always in Detroit.

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Speaker 1: Right and my I was in ann Arbor for a

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Speaker 1: wedding because my cousin went to University of Michigan.

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Speaker 2: It's such a beautiful place it is.

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Speaker 1: So I've been there like quite a few times, and

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Speaker 1: I've gone to speak at the university, and they definitely

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Speaker 1: need that there because every time I go out to

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Speaker 1: try to find something to eat, it's like Buffalo wild wings.

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Speaker 2: Yeah, you're right down the strip. Yeah. So the food

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Speaker 2: in a Blue Lama is Afro Caribbean. You can get

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Speaker 2: leeks yas out there. You can get jerk prawns. We

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Speaker 2: do a pineapple glaze ribbi, so it's a lot of flavor.

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Speaker 2: The jazz club is super beautiful. We bring in Grammy

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Speaker 2: Award winning talent, seventy five seats in the dining room,

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Speaker 2: twenty seats at the bar. Amazing bar program one of

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Speaker 2: my favorite cocktails. There is a pineapple kind of jul

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Speaker 2: Up that we love.

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Speaker 1: Let me tell you, if y'all happen to run into

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Speaker 1: Chef JJ at the barbie, will make you switch up

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Speaker 1: whatever it was that you were about to order. But

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Speaker 1: that's really dope because I also thought about earlier you

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Speaker 1: working at the jazz club in Harlem, and then now

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Speaker 1: you have an opportunity to do that in ann Arbor too.

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Speaker 2: And full circle, like I know how jazz Club's moving shake,

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Speaker 2: but yeah, I mean being at Menson's being I Seeco

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Speaker 2: back in the day the started my career was great

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Speaker 2: on the block one hundred and eighteen and Saint Nicholas,

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Speaker 2: so much history, Billy Holliday, you know, with Marcellas, so

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Speaker 2: many people. You know. The one thing that stands out

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Speaker 2: to me at Minton's was when John Baptiste played ooh

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Speaker 2: and this is before like all of the world. Yeah,

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Speaker 2: like if you were a jazz hagging you John Baptist,

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Speaker 2: I'm like, who's the guy's playing down the middle of

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Speaker 2: the aisle with the I don't know whatever I called

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Speaker 2: the flute, but it wasn't the flute and it was

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Speaker 2: just amazing. He played for three nights who were sold out.

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Speaker 2: And that's when I really realized that jazz music is

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Speaker 2: really a foundation of a lot of things, and the

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Speaker 2: foundation of black culture. I mean, I grew up with

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Speaker 2: it in my household my dad. But watching John Baptiste,

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Speaker 2: he really inspired me to know, like, if you keep

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Speaker 2: believing in your craft, you could, you could become as

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Speaker 2: big as you want to become. And I look at

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Speaker 2: him today.

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Speaker 1: Yeah, I watched his documentary as well, and everything that

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Speaker 1: he's gone through, like with his family, with his wife

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Speaker 1: and all of that. So, oh man, this is so

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Speaker 1: dope to be able to see all of these things

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Speaker 1: that you've been doing. Every time I look on your

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Speaker 1: social media, like in a different place, you know, no,

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Speaker 1: But honestly, so you spent the whole summer in the Bahamas.

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Speaker 2: I spent two months in the Bahamas. Yeah, I was

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Speaker 2: in for two months. It was great. It was great

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Speaker 2: in the beginning, but then after a while it's like, Okay,

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Speaker 2: I got others, I got all this stuff to do.

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Speaker 2: But it was such a big project, you know, working

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Speaker 2: with the team remotely. They're the management team coming here

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Speaker 2: to train me, sending down seven eight employees to train

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Speaker 2: the team there. It was a big lift. And the

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Speaker 2: goal for me is some people will never come to

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Speaker 2: New York to try Field Trip, right, some people will

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Speaker 2: never know me anywhere else. It's the only place they'll

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Speaker 2: know me. They they'll go to Atlanta's and the food

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Speaker 2: has to be good. Yeah, it does, right, So because

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Speaker 2: then they're like, Okay, dude, JJ's trash. Right, It's the

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Speaker 2: only place you're gonna remind So so I'm very hands on.

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Speaker 2: I'm like that into all the projects. I believe in

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Speaker 2: the food. Without the food, I'm nothing.

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Speaker 1: It's interesting because, like you said, you have to make

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Speaker 1: sure everybody's turning right because quality control is important. And

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Speaker 1: for you having started Field Trip, so is it people

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Speaker 1: can license that out and open other locations.

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Speaker 2: Is people can license it out, which is very different

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Speaker 2: than a franchise.

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Speaker 1: Explain that to me.

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Speaker 2: So anytime you go to like a big hotel, right,

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Speaker 2: and I'll use some you know, you see restaurants there.

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Speaker 2: Let's use Vegas as an example. Most restaurants in Vegas

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Speaker 2: are licensee deals. So you Vegas sees avoid the hotel

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Speaker 2: SE's avoid. They're looking for the best in class to

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Speaker 2: fill a space. I use Bobby Flay's example, because he

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Speaker 2: has so many restaurants in Vegas. Right, he has a

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Speaker 2: concept that they either love of the street side that

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Speaker 2: they're bringing inside the hotel, or they love you as

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Speaker 2: a chef or a person that you develop something with them.

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Speaker 2: You're licensing out your intellectual property. So you're licensed out

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Speaker 2: your name, anything else that falls underneath you, your recipes, maybe

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Speaker 2: your brand colors, everything else, and you're giving them the

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Speaker 2: right to operate it. And you work out a percentage

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Speaker 2: on top line sales.

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Speaker 1: Okay, okay, So they can't change the menu. It still

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Speaker 1: has to.

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Speaker 2: Yeah, you you put all these guidelines in that how

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Speaker 2: everything can work, how many times the men you can

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Speaker 2: get changed, who can change the menu, how it get

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Speaker 2: signed off on what they can do, how they can

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Speaker 2: do it, how many times you go there. It is

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Speaker 2: similar to a franchise e model, but when you hand

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Speaker 2: over the franchise ee, they're running it and you have

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Speaker 2: to really trust that person. If I'm like, if I

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Speaker 2: get an opportunity to go to Vegas, I know like

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Speaker 2: Vegas knows how to run restaurants. The same thing with Atlantis.

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Speaker 2: Lance has been running restaurants for fifty years, right with

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Speaker 2: some of the best chefs. So I trust them with

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Speaker 2: my brand because they're not going to hurt my brand

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Speaker 2: because that also is going to hurt them. I'm not af'

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Speaker 2: I'm not the lover of the franchise e model. Yet

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Speaker 2: people call me all the time from all over the country.

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Speaker 2: They want a franchise filter. It makes sense, Ohio, you

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Speaker 2: know all these places. But you got to be really

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Speaker 2: ready to let go.

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Speaker 1: Right because the control that you have, because imagine you

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Speaker 1: go to a field trip in Houston and it's and

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Speaker 1: now Keith Lee shows up righto, and then it ruins

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Speaker 1: the whole name of the brand. Because things like that

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Speaker 1: can happen, right, somebody has a bad experience, or let's

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Speaker 1: just say it's a restaurant where there's security at the

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Speaker 1: door and they're like, I couldn't get in if I'm racist,

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Speaker 1: and let all these other white people. And the next thing,

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Speaker 1: you know, everybody's giving you bad reviews, bad reviews. You

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Speaker 1: have to really be careful, like who works.

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Speaker 2: You got to be really careful. Yeah, make me laugh

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Speaker 2: about the KEITHH. Lee thing, but because you know, I

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Speaker 2: really want to keep to pull up when he was

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Speaker 2: in when he was in New York, City. I hit

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Speaker 2: him like you know how to pull up to Fielter,

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Speaker 2: but like let me help you out right?

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Speaker 1: Yeah, because I think that was one thing that people

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Speaker 1: were like, who is suggesting.

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Speaker 2: I had these places for you to go to, and

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Speaker 2: like New York is in Mecca, So you got to

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Speaker 2: hit the high to loan the medium because everybody in

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Speaker 2: some regard in New York City is a family owned business.

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Speaker 2: That's his whole thing, right.

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Speaker 1: Where would you have told him to go?

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Speaker 2: I think he should have hit every borough. He should

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Speaker 2: have did Harlem, I mean Harlem's nott A borough, but

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Speaker 2: he should have did like Midtown, Uptown, Upper west Side,

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Speaker 2: Upper east Side. He should have went into Brooklyn. He

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Speaker 2: should I mean he went into Brooklyn. But I would

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Speaker 2: have told him to hit some some different spots, Okay,

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Speaker 2: I it. I might have told me. I probably have

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Speaker 2: told him some of my favorite places in New York City.

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Speaker 1: What are those? I'm curious.

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Speaker 2: I would have told him to go to East Harlem

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Speaker 2: to like a Cucci Frito spot, like old school Puerto

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Speaker 2: Rican spot on like one tenth and third Avenue, like

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Speaker 2: the fried all that, like fried pork skins, you know,

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Speaker 2: and banadas. That's what they call it. I would have

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Speaker 2: definitely told them to pull up to Melbourse.

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Speaker 1: All right, Melvins Classic.

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Speaker 2: Because it's a classic, right, or Sylvia's Classic. I would

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Speaker 2: have definitely told him to go deep in the Bronx.

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Speaker 2: We're in the Bronx. I'm not really sure.

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Speaker 1: Yeah, that's crazy because I really don't ever go eat

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Speaker 1: in the Bronx because I'm from Brooklyn, so it's so

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Speaker 1: far from me.

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Speaker 2: But but either Arthur Avenue or a pizza joint. You know,

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Speaker 2: there's so much there's so much history in the Bronx.

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Speaker 2: I would have told him to go to and then

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Speaker 2: you gotta come down like you also got to try

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Speaker 2: some of the best chefs, and some of the best

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Speaker 2: chefs are in New York. Yeah, absolutely, So why wouldn't

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Speaker 2: you pull up to Laberna den Right? Oh, I mean

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Speaker 2: you know how? Yeah, he had to sit through eleven

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Speaker 2: courses there. First of all, Erika would have not known

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Speaker 2: who he was.

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Speaker 1: Which is what he wants. Well, less people who don't

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Speaker 1: know who you are, they.

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Speaker 2: Wouldn't have cared, and they would have gave him the

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Speaker 2: best service. I think like also leaning into some of

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Speaker 2: that as well would have been cool.

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Speaker 1: When it's like for you especially not out. Can you

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Speaker 1: just make that call and go to like Tatiana's and

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Speaker 1: Carbone or do you just try to do things the

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Speaker 1: way that everyone else does it.

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Speaker 2: I try to do things everybody else does.

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Speaker 1: But sometimes it doesn't work out.

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Speaker 2: I do hit like Maria Carbone has set me up nice?

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Speaker 1: Right, Why wouldn't you hit him up?

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Speaker 2: But we go like way back like kids, like eighteen

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Speaker 2: years old, and I've watched him on the ground grind.

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Speaker 2: I mean, I remember Teresa when it first that's small

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Speaker 2: Teresa when he first opened. And I think what he's

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Speaker 2: done is tremendous. That he's been able to keep food

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Speaker 2: at like a super high level and scale it. That's

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Speaker 2: unheard of, right. Tatiana's hard, though, Yeah, it is hard.

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Speaker 2: Tatiana's hard. I don't. I don't. I try not to

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Speaker 2: go through Kwami because I know, like so many people

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Speaker 2: hit him up. I try to go through all the

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Speaker 2: other people over there that I know.

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Speaker 1: Sometimes you're like yo.

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Speaker 2: I'm like yo, kwame, come on, man, help us out, Like,

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Speaker 2: let me get this because everybody's like like yo, I

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Speaker 2: don't want the five thirty table, Like can I get

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Speaker 2: the seven fifteen.

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Speaker 1: Well, you gotta ask, weay in advance, and sometimes you

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Speaker 1: could just show up and get in, you know.

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Speaker 2: But it's a beautiful thing though, Yeah it is.

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Speaker 1: I love that because for him to have that, uh,

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Speaker 1: to have tatianas in that location where he has it

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Speaker 1: is like unheard of.

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Speaker 2: Unheard But yeah, coca dot, no coat or coca dot.

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Speaker 1: That's what the fried chicken plase. Okay, everybody tell me.

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Speaker 1: I know those guys, so I haven't been there yet.

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Speaker 2: Oh we should go, but I don't know you. You are

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Speaker 2: you changing? You? Changing the way you the way you eat.

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Speaker 1: I eat some fried chicken now, that's the reason why

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Speaker 1: I still eat it with the cavear though on top,

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Speaker 1: not caviar. I would be like, don't put the caviar.

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Speaker 1: Does that bother you? When people are like I have this,

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Speaker 1: but take this out, I don't eat that. So changed this.

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Speaker 2: I'm past that in my career now. That's why we

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Speaker 2: have this build your own bowl at field Trip. That

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Speaker 2: was my whole team's idea. I didn't want to do it.

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Speaker 2: I was like, hey, I made this menu. It tastes

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Speaker 2: really good the way it is. Why should I let

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Speaker 2: people come in here and build their own but it's like,

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Speaker 2: why not. Yeah, so many people want control of the

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Speaker 2: way they eat, so that that's why we do it

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Speaker 2: at field Trip now and it's been a real success.

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Speaker 1: I love that. And now we also, by the way,

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Speaker 1: are doing the Wine and Food Festival. You're the one

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Speaker 1: that put me onto this, so I love this too,

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Speaker 1: because we've done the Miami Wine and Food Festival, the

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Speaker 1: New York City Wine and Food Festival, the Cookout, and

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Speaker 1: this is really your cur rated event. So let's talk

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Speaker 1: about this because I'm excited. It's in Brooklyn for the

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Speaker 1: first time ever, So not only is that easier for me,

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Speaker 1: but I just love the idea of having these events

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Speaker 1: in Brooklyn.

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Speaker 2: Oh, I mean, big up to Brooklyn. I think Brooklyn

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Speaker 2: has a Burrough's done a great job building it back

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Speaker 2: up right from a time that people weren't really paying

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Speaker 2: attention to Brooklyn. It has so much history. I remember

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Speaker 2: talking to Carmelo Anthony. He's like, yo, man, my hood

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Speaker 2: where I'm from. Everybody wants to live there.

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Speaker 1: Now, ain't from Queens Carmelo, Okay, just got to check.

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Speaker 1: I want to Carmelo know that.

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Speaker 2: But I think it's great. I mean, there's so much talent.

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Speaker 2: There's so much talent uh in Brooklyn, so many restaurants.

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Speaker 2: We're gonna be highlight so many people. But the cookout

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Speaker 2: is to celebrate Black excellence around food and now music.

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Speaker 2: And I'm so happy that you're involved with your voice

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Speaker 2: and your love of food and coffee right coffee.

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Speaker 1: We did the New York City, I mean, we did

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Speaker 1: the Miami Wining Food Festival, and we did the espresso

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Speaker 1: martinis with my coffee up list people with Lobo tequila.

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Speaker 1: That was amazing.

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Speaker 2: I only could drink too because after that I was

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Speaker 2: like super.

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Speaker 1: Wild right away. Yeah and listen, And that's how I

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Speaker 1: am an espresso martini too. My maximum is too. But

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Speaker 1: what I love about it because it's such a popular drink.

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Speaker 1: Now you could be feeling a little like sluggish, get

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Speaker 1: to an espresso martini and we back at it, baby

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Speaker 1: another six hours.

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Speaker 2: Let's go, let's go, but don't get us together because

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Speaker 2: of me, and you start drinking tequila.

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Speaker 1: I know, and then you're like, try this one, try

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Speaker 1: this one, try this one, and you know, nothing wrong

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Speaker 1: with sampling tequila. That's very fun.

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Speaker 2: That's also going to be great about the cookout is

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Speaker 2: that you can walk twenty five chefs. You can walk

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Speaker 2: around hit chefs you may know, chefs you don't know,

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Speaker 2: and it's going to represent all the black food culture.

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Speaker 2: And you don't really see that at festival, No.

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Speaker 1: You do not, especially not at the level that you

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Speaker 1: have this. And actually, my friend Jazmin who owns Jasmin's

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Speaker 1: and SAMR in the city, I met her at the

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Speaker 1: New York City Festival and since then I've been going

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Speaker 1: to her restaurant. She was like, oh, I'm from you know, Jazmin's.

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Speaker 1: You have to come to the restaurant. And I met

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Speaker 1: her at that event and now I go there all

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Speaker 1: the time. And then they opened up some mir and

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Speaker 1: it's a French Caribbean cuisine restaurant, and that is like

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Speaker 1: my go to spot, you know. And it's right over here.

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Speaker 2: I didn't know they open it. That's a midtown right.

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Speaker 1: Yeah, Tim forty sixtet. It's on Restaurant Road right by

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Speaker 1: Broadway where all the plays are. But it's like the

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Speaker 1: only two black owned restaurants they own both of them

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Speaker 1: on that block, and so that's a really yes restaurant road.

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Speaker 1: So that's a big deal for them to have that.

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Speaker 1: But they were actually at the New York City One

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Speaker 1: and Food Festival, and I met them there. I met

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Speaker 1: so many amazing chefs there and had an opportunity to

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Speaker 1: try so many things. So I just want to say,

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Speaker 1: anybody who is planning to come out, make sure you

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Speaker 1: say no diet for this particular day. If you're doing

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Speaker 1: some type of d tax just for one day, just

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Speaker 1: get off of it.

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Speaker 2: I recommend you exactly, like, eat a light breakfast, pull

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Speaker 2: up hungry, and I think you should get the early

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Speaker 2: bird ticket because that will allow you to hit everybody

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Speaker 2: before all the people come in. Yeah.

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Speaker 1: No, it was amazing, And like you said, it's not

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Speaker 1: just the food, it's also the drinks. And you guys

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Speaker 1: have like the top level I think Bacardi. Yeah, but

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Speaker 1: Caarti's presenting. And when I tell you, okay, I got

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Speaker 1: there early, I see what was there? Last year we

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Speaker 1: had a time.

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Speaker 2: We did have a time. Was there was there? Yeah? Yeah,

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Speaker 2: it was, it was. It was a good time. I'm

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Speaker 2: looking forward to this year that we got Freeway.

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Speaker 1: And Freeway's doing. Isn't he in the food space?

404
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Speaker 2: Is he? I don't know if he's in the foods,

405
00:16:40,240 --> 00:16:42,680
Speaker 2: but he really cares about the food. He really connected.

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Speaker 2: I connected him and Lee Schuger together, who's the founder

407
00:16:45,360 --> 00:16:48,200
Speaker 2: of the Food Festival. They both sit on a similar

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Speaker 2: organization together in different.

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Speaker 1: Yeah, Freeway doesn't last. You know what Freeway should bring

410
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Speaker 1: Beanie Siegul because Beanie segu has the food truck. Oh yeah,

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Speaker 1: he has a food truck.

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Speaker 2: I'm gonna tell you think Beanie pull up outside with this.

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Speaker 1: You can see him pull up the food check that

414
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Speaker 1: would which is really dope.

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00:17:02,240 --> 00:17:05,119
Speaker 2: Correct, everybody have to move to the side and Beanie

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Speaker 2: drives this food truck in now.

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Speaker 1: But okay, so Beanie Siego, I mean, I'm not Phanie.

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Speaker 1: So Freeway is gonna be there.

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Speaker 2: Freeway is going to be there, rev is going to

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Speaker 2: be there.

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Speaker 1: You're going to be I'm gonna be there. Yes. And

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Speaker 1: the music's fun, the food is amazing.

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Speaker 2: It's in Brooklyn, do amazing DJs and more people to come.

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Speaker 1: Yeah. So I just want to say, like when last

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Speaker 1: year when I went, I bought like some of my

426
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Speaker 1: friends and at the last minute, everybody was hitting me

427
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Speaker 1: up like can you get me in? Can you get

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Speaker 1: me in? Y'all get your tickets and support this amazing

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Speaker 1: event because it is something that really is unheard of.

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Speaker 1: It's the cookout. Chef JJ really care rates this whole event.

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Speaker 1: When we did the one in Miami, I met so

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Speaker 1: many amazing chefs there. I mean there were there were

433
00:17:43,520 --> 00:17:45,600
Speaker 1: things that I've never seen before because it's dessert also,

434
00:17:45,960 --> 00:17:47,200
Speaker 1: and I have quite a sweet tooth.

435
00:17:47,720 --> 00:17:49,560
Speaker 2: I remember that people were like, bring.

436
00:17:49,400 --> 00:17:52,320
Speaker 1: Everybody was bringing me so much. Check this, check this,

437
00:17:52,520 --> 00:17:54,640
Speaker 1: and you know, I'm very polite, so I'm gonna finish it.

438
00:17:56,119 --> 00:17:58,439
Speaker 1: I'm gonna finish it. And I definitely did so.

439
00:17:58,800 --> 00:18:01,000
Speaker 2: Yeah. I think. I think when if you're in New

440
00:18:01,080 --> 00:18:03,719
Speaker 2: York City and you're looking for something to do and

441
00:18:03,760 --> 00:18:06,200
Speaker 2: you're like, oh, I haven't really had that fun moment yet,

442
00:18:06,480 --> 00:18:08,200
Speaker 2: the cookout is going to give it to you. The best,

443
00:18:08,359 --> 00:18:10,720
Speaker 2: best in food, the best in music. You're gonna dance.

444
00:18:10,720 --> 00:18:13,399
Speaker 2: It's a cook out. You're going to be around amazing people.

445
00:18:13,560 --> 00:18:16,119
Speaker 2: You might meet somebody new, right, and it's for good calls.

446
00:18:16,119 --> 00:18:17,640
Speaker 2: With God's love we deliver.

447
00:18:17,680 --> 00:18:19,879
Speaker 1: But God's love we deliver. And the good thing is

448
00:18:19,920 --> 00:18:22,000
Speaker 1: you'll also discover some new restaurants. So when you go

449
00:18:22,080 --> 00:18:24,400
Speaker 1: there and sample everything, and it's a really low price

450
00:18:24,440 --> 00:18:27,080
Speaker 1: for the ticket to be able to get all the everything,

451
00:18:27,160 --> 00:18:29,560
Speaker 1: is free once you get inside, and it's going to

452
00:18:29,600 --> 00:18:31,360
Speaker 1: help opening you up to new restaurants like it did

453
00:18:31,400 --> 00:18:31,600
Speaker 1: for me.

454
00:18:32,119 --> 00:18:34,240
Speaker 2: Yeah, I mean you just put me on two restaurants

455
00:18:34,280 --> 00:18:38,119
Speaker 2: side by side, Restaurant Row Black Midtown. That's amazing.

456
00:18:38,200 --> 00:18:39,800
Speaker 1: Yeah, so when you go to a Broadway play like

457
00:18:39,800 --> 00:18:42,800
Speaker 1: that's where we go right after now, also Simple Art

458
00:18:42,880 --> 00:18:45,520
Speaker 1: of Rice recipes from around the world for the Heart

459
00:18:45,560 --> 00:18:47,399
Speaker 1: of your Table, you know that's it. First of all,

460
00:18:47,440 --> 00:18:48,720
Speaker 1: love that book. It's a beautiful book.

461
00:18:48,760 --> 00:18:49,080
Speaker 2: Thank you.

462
00:18:49,119 --> 00:18:52,600
Speaker 1: I'm big on cooking rice. And I actually, for some

463
00:18:52,680 --> 00:18:54,680
Speaker 1: reason people up here think I can't cook. Maybe it's

464
00:18:54,680 --> 00:18:57,199
Speaker 1: because I don't cook as frequently as I should, but

465
00:18:57,320 --> 00:18:59,960
Speaker 1: I certainly have been taking some advice from your book

466
00:19:00,080 --> 00:19:02,800
Speaker 1: because I love rice. And we had this conversation last time.

467
00:19:03,080 --> 00:19:06,000
Speaker 1: I feel like there's this this misconception that rice is

468
00:19:06,080 --> 00:19:07,960
Speaker 1: like if you're trying to diet or you want to

469
00:19:08,000 --> 00:19:09,560
Speaker 1: lose weight, not to eat rice.

470
00:19:09,520 --> 00:19:11,560
Speaker 2: But you you washing rice though, right.

471
00:19:11,480 --> 00:19:13,879
Speaker 1: Yes, of course you have to to. I got that

472
00:19:13,880 --> 00:19:18,679
Speaker 1: beautiful new kitchen and and I have the way that

473
00:19:18,680 --> 00:19:20,800
Speaker 1: my sink is set up. And I know this is

474
00:19:20,840 --> 00:19:23,000
Speaker 1: nothing to you, but to me, it's amazing. So the

475
00:19:23,040 --> 00:19:26,000
Speaker 1: way the sink is it's called the Galley sink, and

476
00:19:26,920 --> 00:19:29,080
Speaker 1: then it has all these like pieces that you could

477
00:19:29,080 --> 00:19:29,440
Speaker 1: put on.

478
00:19:29,400 --> 00:19:33,560
Speaker 2: It, the converter pieces yet in.

479
00:19:33,520 --> 00:19:35,320
Speaker 1: The middle, so it makes it so much easier for me.

480
00:19:35,440 --> 00:19:37,120
Speaker 2: Look at you with the galley sing Yeah, I.

481
00:19:37,040 --> 00:19:40,600
Speaker 1: Gotta start using it. You know, every time I see you,

482
00:19:40,640 --> 00:19:43,480
Speaker 1: I feel guilty, like because I haven't been cooking at home.

483
00:19:43,480 --> 00:19:44,920
Speaker 2: But I'm gonna come. I'm gonna co through. I'm gonna

484
00:19:44,920 --> 00:19:46,200
Speaker 2: bring a sous chef. I'm gonna come through.

485
00:19:46,359 --> 00:19:49,480
Speaker 1: Okay, good herd to hear. Chef is gonna cook for

486
00:19:49,520 --> 00:19:51,480
Speaker 1: all of y'all. So come through, pull up to my house.

487
00:19:51,520 --> 00:19:54,080
Speaker 1: We're gonna do this. But what's next for you? Because

488
00:19:54,080 --> 00:19:55,520
Speaker 1: you've done so much? I mean, you have the TV

489
00:19:55,600 --> 00:19:58,400
Speaker 1: show on Cleo TV that's been for what how many

490
00:19:58,480 --> 00:19:58,800
Speaker 1: years now?

491
00:19:58,960 --> 00:20:00,520
Speaker 2: Five seasons now, five.

492
00:20:00,280 --> 00:20:03,000
Speaker 1: Seasons and I've been on there too. And then you

493
00:20:03,119 --> 00:20:05,520
Speaker 1: have the Field Trip restaurants.

494
00:20:04,960 --> 00:20:09,000
Speaker 2: Field Trip Restaurants. I have Blue Lama and Arbor. I

495
00:20:09,119 --> 00:20:13,280
Speaker 2: have bank Side right now. I wonder which is a

496
00:20:13,320 --> 00:20:15,760
Speaker 2: digital kitchen. There's a bunch of Brooklyn. It's a Southern

497
00:20:15,840 --> 00:20:18,080
Speaker 2: seafood I call it Southern Seafood scheck with a southern

498
00:20:18,119 --> 00:20:18,880
Speaker 2: seafood restaurant.

499
00:20:18,920 --> 00:20:20,840
Speaker 1: Wait, explain that to me? What is that? Bankside by

500
00:20:20,920 --> 00:20:23,200
Speaker 1: Chef JJ. It's a new concept.

501
00:20:22,800 --> 00:20:25,679
Speaker 2: Right under wonder so Won there's a digital kitchen with

502
00:20:25,680 --> 00:20:27,800
Speaker 2: some of your favorite chefs. You'll see Marcus Samuelson has

503
00:20:27,800 --> 00:20:31,920
Speaker 2: Street Birden there holding Andre's, Bobby Flay, myself and basically

504
00:20:31,960 --> 00:20:35,200
Speaker 2: there's thirty restaurants under one roof. It's a new way

505
00:20:35,200 --> 00:20:38,840
Speaker 2: to eat. It's owned by a gentleman named Mark Laurie

506
00:20:38,840 --> 00:20:42,399
Speaker 2: who owns a Minnesota Timberwolves. Okay, and we did a

507
00:20:42,400 --> 00:20:45,680
Speaker 2: concept together and it's making moves and waves around the

508
00:20:45,720 --> 00:20:50,680
Speaker 2: whole country. There's something Philly. There's some in west Chester, Connecticut.

509
00:20:51,200 --> 00:20:54,560
Speaker 2: I think for me, it's the fastest growing restaurant I've

510
00:20:54,560 --> 00:20:58,000
Speaker 2: ever seen in my personal life. Okay, they're popping up

511
00:20:58,040 --> 00:21:01,040
Speaker 2: one in Harlem coming one hundred twenty fifth Street. But yeah,

512
00:21:01,160 --> 00:21:02,760
Speaker 2: something I worked on with them for a year. You

513
00:21:02,800 --> 00:21:06,320
Speaker 2: get lobster rolls, you can get fried shrimp, you can

514
00:21:06,400 --> 00:21:09,119
Speaker 2: get what I think is the best fried fish sandwich,

515
00:21:10,119 --> 00:21:11,119
Speaker 2: Perry Perry chicken.

516
00:21:11,240 --> 00:21:11,600
Speaker 1: Oh wow.

517
00:21:12,520 --> 00:21:15,320
Speaker 2: So yeah, a little bit of spice. So yeah, there's

518
00:21:15,320 --> 00:21:16,639
Speaker 2: a bunch of Brooklyn. It's like I tell you the

519
00:21:16,680 --> 00:21:18,760
Speaker 2: nearest one by you, so we could send some to you.

520
00:21:19,320 --> 00:21:22,000
Speaker 1: Listen, not a problem. I read somewhere that spicy food

521
00:21:22,040 --> 00:21:24,479
Speaker 1: helps you live longer. I just had a whole article

522
00:21:24,520 --> 00:21:25,560
Speaker 1: about that, you know.

523
00:21:25,640 --> 00:21:28,399
Speaker 2: I think good food just makes you live longer. Flavorful

524
00:21:28,440 --> 00:21:29,919
Speaker 2: food makes you live longer, you know.

525
00:21:29,960 --> 00:21:33,080
Speaker 1: I love spicy food. Some people say that they don't

526
00:21:33,160 --> 00:21:35,960
Speaker 1: like when the spice is overwhelming and you can't taste

527
00:21:35,960 --> 00:21:38,000
Speaker 1: the food. There's a good balance there.

528
00:21:38,400 --> 00:21:39,959
Speaker 2: I mean, that's how I use spice. I always use

529
00:21:39,960 --> 00:21:41,679
Speaker 2: spice for a balance. Like I want you to have

530
00:21:41,680 --> 00:21:45,000
Speaker 2: some spice, some acid, some sweetness, some saltiness. I don't

531
00:21:45,000 --> 00:21:47,080
Speaker 2: ever want to give you too much spice. I might

532
00:21:47,119 --> 00:21:49,040
Speaker 2: give you a super spicy hot sauce sweet so you.

533
00:21:49,040 --> 00:21:50,159
Speaker 1: Can put as smuss as you went on it.

534
00:21:50,200 --> 00:21:50,480
Speaker 2: Correct.

535
00:21:50,480 --> 00:21:53,560
Speaker 1: I like when my nose runs, I do. That's how

536
00:21:53,560 --> 00:21:54,560
Speaker 1: spicy I like my food.

537
00:21:54,720 --> 00:21:55,879
Speaker 2: That's how you like your jerk chicken.

538
00:21:56,119 --> 00:21:58,240
Speaker 1: I do. I like my jerk chicken super spicy. Where

539
00:21:58,240 --> 00:22:01,439
Speaker 1: people are like I can't eat this, and I'm like, no,

540
00:22:01,520 --> 00:22:03,640
Speaker 1: it tastes good to me. I want to ask you,

541
00:22:03,640 --> 00:22:05,880
Speaker 1: you do have a lot of friends in the business.

542
00:22:05,880 --> 00:22:08,560
Speaker 1: How competitive is it like what's the balance there when

543
00:22:08,560 --> 00:22:11,320
Speaker 1: it comes to super competitive because y'all are also cool

544
00:22:11,359 --> 00:22:13,560
Speaker 1: with each other, Like I see you and Marcus Samuelson

545
00:22:13,920 --> 00:22:14,520
Speaker 1: always being.

546
00:22:14,400 --> 00:22:16,359
Speaker 2: For me and Marcus me and Marcus was you know

547
00:22:16,440 --> 00:22:18,959
Speaker 2: when I was coming up, marcuss like hit me be

548
00:22:18,960 --> 00:22:21,000
Speaker 2: like yo, man, you're keeping me on my toes right now.

549
00:22:21,040 --> 00:22:23,400
Speaker 2: It's dope, right, And I was like, really because I look,

550
00:22:23,480 --> 00:22:26,359
Speaker 2: I look up to Marcus, so he's really paved the

551
00:22:26,359 --> 00:22:29,200
Speaker 2: way in this industry for a lot of all black chefs,

552
00:22:29,200 --> 00:22:32,720
Speaker 2: I feel, and but it is competitive. Listen, when we

553
00:22:32,840 --> 00:22:35,320
Speaker 2: coming to we're coming to an event together. You doing

554
00:22:35,320 --> 00:22:37,040
Speaker 2: the first course, I'm doing the second course.

555
00:22:37,200 --> 00:22:39,240
Speaker 1: I'm trying to leave with the best course right right.

556
00:22:39,359 --> 00:22:41,800
Speaker 2: We want the menu to be cohesive. But trust me,

557
00:22:42,040 --> 00:22:44,000
Speaker 2: I'm every chef there is like, yo, I'm trying to

558
00:22:44,000 --> 00:22:45,080
Speaker 2: put out the best food today.

559
00:22:45,400 --> 00:22:46,800
Speaker 1: Like I'm like, is it like hip hop way to

560
00:22:46,880 --> 00:22:49,640
Speaker 1: be like some hate behind the scenes where there's probably.

561
00:22:49,359 --> 00:22:55,040
Speaker 2: Definitely some beef behind the scenes, chef some beef behind

562
00:22:55,040 --> 00:22:58,240
Speaker 2: the scenes. But I remember cooking at an event in

563
00:22:58,560 --> 00:23:03,440
Speaker 2: San Diego and it was like Danielle Blued, Nancy Silverton,

564
00:23:03,640 --> 00:23:08,159
Speaker 2: Thomas Keller, and myself, right and first of all, these

565
00:23:08,160 --> 00:23:11,400
Speaker 2: are like the giants of the industry. And Danielle's giving

566
00:23:11,400 --> 00:23:13,879
Speaker 2: me a lot of beef. I was making ox saleska.

567
00:23:14,000 --> 00:23:15,480
Speaker 2: He's like, JJ, you got to take it off the bone.

568
00:23:15,520 --> 00:23:17,480
Speaker 2: I'm like, I'm not taking it off the bone. He's like,

569
00:23:17,480 --> 00:23:19,280
Speaker 2: you should take it off the bone and press exactly

570
00:23:19,560 --> 00:23:21,480
Speaker 2: like nobody eats oxtail like that. It's got to be

571
00:23:21,560 --> 00:23:25,640
Speaker 2: on the bone, Danielle. And Nancy's like, Danielle, let him cook, man,

572
00:23:25,720 --> 00:23:29,000
Speaker 2: let him good, let him do his thing. So the

573
00:23:29,080 --> 00:23:31,800
Speaker 2: event's going on, the event's coming up. I think I

574
00:23:31,840 --> 00:23:35,880
Speaker 2: want to go use the restroom or something. And Danielle

575
00:23:35,920 --> 00:23:38,399
Speaker 2: goes into the pot. No, she did not goes in

576
00:23:38,480 --> 00:23:41,200
Speaker 2: the pot. He tastes passing in around the room.

577
00:23:41,600 --> 00:23:43,840
Speaker 1: Say she took everything off the bone, okay.

578
00:23:44,040 --> 00:23:49,600
Speaker 2: And then he picks up the bone and Nancy's over

579
00:23:49,600 --> 00:23:51,960
Speaker 2: there looking at him with her camera and all the

580
00:23:52,520 --> 00:23:55,600
Speaker 2: oxtale gravy's dripping down his chin on his chef coat.

581
00:23:55,960 --> 00:23:56,720
Speaker 2: And then he sees me.

582
00:23:56,760 --> 00:23:58,359
Speaker 1: He's like, oh, this is good.

583
00:23:58,920 --> 00:24:03,359
Speaker 2: I'm like, come on, man, see But so like I think, also,

584
00:24:03,400 --> 00:24:07,360
Speaker 2: chefs have to stand their ground because people will try

585
00:24:07,359 --> 00:24:10,040
Speaker 2: to swear you because your artistry. Right, It's like you said,

586
00:24:10,040 --> 00:24:13,160
Speaker 2: with music, you see you see food differently, you hear

587
00:24:13,200 --> 00:24:15,560
Speaker 2: the beat different There's so many things going on different

588
00:24:15,560 --> 00:24:18,560
Speaker 2: And for me, I would never serve Axale off the bone.

589
00:24:18,280 --> 00:24:20,240
Speaker 1: Right ever, Yeah, I don't think we're used to that

590
00:24:20,280 --> 00:24:20,800
Speaker 1: in our coache.

591
00:24:20,880 --> 00:24:23,560
Speaker 2: Maybe I'm maybe back in the day the season I

592
00:24:23,600 --> 00:24:25,879
Speaker 2: put it in some dumplings and I did excel dumplings.

593
00:24:26,280 --> 00:24:28,159
Speaker 2: But if I'm dropping you axl, it's gonna be on

594
00:24:28,160 --> 00:24:29,880
Speaker 2: the bone. It's gonna be really really good and flavorful.

595
00:24:29,880 --> 00:24:31,560
Speaker 2: But yeah, that was my first moment of like feeling

596
00:24:31,640 --> 00:24:34,159
Speaker 2: the competitiveness or I'm gonna tell you what to do.

597
00:24:34,240 --> 00:24:35,639
Speaker 1: Yeah, you can't tell them that the chef how to

598
00:24:35,640 --> 00:24:36,440
Speaker 1: make the like Yo.

599
00:24:36,480 --> 00:24:38,439
Speaker 2: Come on, I got mad love of respect for you, Daniel,

600
00:24:38,480 --> 00:24:39,920
Speaker 2: But chill for a second now.

601
00:24:39,920 --> 00:24:42,639
Speaker 1: Can you also talk to me about this Goalkeepers twenty

602
00:24:42,720 --> 00:24:44,280
Speaker 1: thirty and what that is.

603
00:24:44,560 --> 00:24:47,240
Speaker 2: Yeah, So we got tapped by the Bill Gates Foundation

604
00:24:49,200 --> 00:24:54,760
Speaker 2: over Climate Week to be a part of Goalkeepers and

605
00:24:55,200 --> 00:24:57,600
Speaker 2: with with what Goalkeepers is doing to trying to end

606
00:24:57,640 --> 00:25:02,840
Speaker 2: hunger or around the around on the globe, and they

607
00:25:02,920 --> 00:25:04,640
Speaker 2: used rice as the foundation.

608
00:25:04,800 --> 00:25:05,760
Speaker 1: Oh you're perfect for that.

609
00:25:06,160 --> 00:25:09,960
Speaker 2: So their team was like, oh my god, JJ serves

610
00:25:10,320 --> 00:25:14,800
Speaker 2: amazing rice here, nutritional rice here in New York. Let's

611
00:25:14,960 --> 00:25:17,320
Speaker 2: do tap that and do that with him and give

612
00:25:17,320 --> 00:25:20,840
Speaker 2: out rice bulls. Literally, we're right here by Lincoln Center

613
00:25:21,200 --> 00:25:24,000
Speaker 2: and anybody that walked by could get a rice bowl,

614
00:25:24,040 --> 00:25:25,440
Speaker 2: but they also had to give a ball to somebody

615
00:25:25,520 --> 00:25:28,880
Speaker 2: in need, okay, And we handed out tons of rice

616
00:25:28,920 --> 00:25:32,159
Speaker 2: bowls for two days, and then we also partnered up

617
00:25:32,160 --> 00:25:34,760
Speaker 2: with smaller organizations around New York City and kind of

618
00:25:35,080 --> 00:25:38,679
Speaker 2: are feeding people. So but it was an honor, like

619
00:25:38,720 --> 00:25:41,520
Speaker 2: I got to meet Bill Gates and also to be

620
00:25:41,560 --> 00:25:43,520
Speaker 2: a part of Yeah, I didn't wash my hand for

621
00:25:43,560 --> 00:25:44,119
Speaker 2: two days.

622
00:25:44,800 --> 00:25:46,920
Speaker 1: They showed there was a video they showed up like

623
00:25:46,960 --> 00:25:50,199
Speaker 1: Bill Gates just standing outside like in Times Square or

624
00:25:50,200 --> 00:25:51,240
Speaker 1: something like that that was.

625
00:25:51,359 --> 00:25:53,240
Speaker 2: He does these things from Times saw a video of

626
00:25:53,280 --> 00:25:56,040
Speaker 2: him like on the line ordering a burger. I'm like,

627
00:25:56,200 --> 00:25:59,119
Speaker 2: you just walk around like you were you were for

628
00:25:59,119 --> 00:26:03,560
Speaker 2: a lot of money, man. But yeah, it it really

629
00:26:04,200 --> 00:26:08,359
Speaker 2: made me feel like what I'm doing in food and

630
00:26:08,400 --> 00:26:13,000
Speaker 2: what I'm believing in is the right thing, because he

631
00:26:13,040 --> 00:26:14,200
Speaker 2: could call anybody right.

632
00:26:14,960 --> 00:26:16,600
Speaker 1: But the fact that people thought of you too, like

633
00:26:17,119 --> 00:26:19,440
Speaker 1: he does this amazing thing because, like I said, you're

634
00:26:19,440 --> 00:26:21,520
Speaker 1: a cookbook. The art of rice is definitely the standard

635
00:26:21,560 --> 00:26:23,879
Speaker 1: when it comes to how to make different rice dishes.

636
00:26:23,920 --> 00:26:25,520
Speaker 2: I ever brought my kids to hand out the food

637
00:26:25,560 --> 00:26:26,480
Speaker 2: outside the food truck.

638
00:26:26,560 --> 00:26:28,080
Speaker 1: Oh see, you got to teach them early.

639
00:26:28,160 --> 00:26:30,239
Speaker 2: It's just teaching them early. And they were just they

640
00:26:30,240 --> 00:26:32,239
Speaker 2: were in it. I was shocked. I was like, who,

641
00:26:33,119 --> 00:26:35,720
Speaker 2: who taught you guys how to talk to people like that?

642
00:26:35,720 --> 00:26:36,440
Speaker 1: That is so nice?

643
00:26:36,520 --> 00:26:38,639
Speaker 2: So yeah, but also I think that's the way is

644
00:26:38,640 --> 00:26:40,280
Speaker 2: the only way you're going to try to change your world.

645
00:26:40,800 --> 00:26:43,679
Speaker 2: You got to You got to bring your kids or

646
00:26:43,720 --> 00:26:45,679
Speaker 2: expose them to some of these things very early so

647
00:26:45,680 --> 00:26:47,600
Speaker 2: they can see what it is. What does climate week mean?

648
00:26:47,720 --> 00:26:51,200
Speaker 2: What does malnutrition mean? What do these things mean? Because

649
00:26:51,760 --> 00:26:53,880
Speaker 2: my kids live a little bit different even than how

650
00:26:53,920 --> 00:26:54,359
Speaker 2: I lived.

651
00:26:54,680 --> 00:26:56,800
Speaker 1: Okay, last thing I want to say is I don't

652
00:26:56,800 --> 00:26:58,159
Speaker 1: want to hear my ship say he didn't wash his

653
00:26:58,200 --> 00:27:01,280
Speaker 1: hands for two weeks, I mean for two days after

654
00:27:01,280 --> 00:27:05,080
Speaker 1: Bill Gates. He's like, now I did wash my hands,

655
00:27:05,359 --> 00:27:08,440
Speaker 1: and you also turned forty, So congratulations on that. That's

656
00:27:08,480 --> 00:27:11,480
Speaker 1: a big deal forty. Yeah, you know, because you're not

657
00:27:11,480 --> 00:27:13,879
Speaker 1: gonna make any of those lists anymore, Like under forty.

658
00:27:16,160 --> 00:27:17,160
Speaker 2: Masts.

659
00:27:17,200 --> 00:27:18,680
Speaker 1: Okay, good, So now you're gonna be on an under

660
00:27:18,680 --> 00:27:19,240
Speaker 1: fifty list.

661
00:27:19,359 --> 00:27:19,879
Speaker 2: No, I don't know.

662
00:27:19,960 --> 00:27:21,480
Speaker 1: I'm out of the under forty list.

663
00:27:21,520 --> 00:27:24,879
Speaker 2: I'm excited to be forty. I think now I can

664
00:27:24,960 --> 00:27:26,080
Speaker 2: write maybe a memoir soon.

665
00:27:26,440 --> 00:27:28,560
Speaker 1: No, you know what, though, you've done a lot so far,

666
00:27:28,600 --> 00:27:29,800
Speaker 1: and I know that you have a lot more on

667
00:27:29,840 --> 00:27:32,320
Speaker 1: the way, but you could. You definitely could, because I

668
00:27:32,359 --> 00:27:35,880
Speaker 1: know your journey has uh it's been a long one.

669
00:27:36,200 --> 00:27:38,160
Speaker 1: I know it feels like you're older than what you are,

670
00:27:38,200 --> 00:27:40,640
Speaker 1: just based off of the accomplishments that you have. Because

671
00:27:40,680 --> 00:27:42,320
Speaker 1: if you look at the list of everything that you've

672
00:27:42,320 --> 00:27:44,639
Speaker 1: managed to do, you've done all of that under the

673
00:27:44,640 --> 00:27:47,919
Speaker 1: age of forty. That's a big deal. Yeah, So congratulations

674
00:27:47,920 --> 00:27:50,240
Speaker 1: to you on that. Let's all come out and celebrate,

675
00:27:50,320 --> 00:27:52,240
Speaker 1: okay at the New York City Wine and Food Festival,

676
00:27:52,240 --> 00:27:54,240
Speaker 1: because we are going to definitely toast to you when

677
00:27:54,240 --> 00:27:56,240
Speaker 1: we get out there, just for you curating this event,

678
00:27:56,280 --> 00:27:58,760
Speaker 1: for always paying it forward, always making sure other people

679
00:27:58,840 --> 00:28:02,200
Speaker 1: are involved, and being authentic and cook has some really

680
00:28:02,240 --> 00:28:02,800
Speaker 1: great food.

681
00:28:03,200 --> 00:28:04,840
Speaker 2: I'm doing jerk lamb ribs.

682
00:28:04,920 --> 00:28:07,800
Speaker 1: Okay, I don't eat lamb, come on it. I know

683
00:28:07,920 --> 00:28:08,320
Speaker 1: I'm doing it.

684
00:28:08,400 --> 00:28:09,880
Speaker 2: What about I'm doing some black rice.

685
00:28:10,160 --> 00:28:11,919
Speaker 1: I can do that. I love black rice. That's my

686
00:28:11,920 --> 00:28:14,160
Speaker 1: favorite type of rice. Black rice. I can do that.

687
00:28:14,280 --> 00:28:16,280
Speaker 1: I know you don't like salmon, right, I don't like it.

688
00:28:16,359 --> 00:28:17,159
Speaker 1: What else don't you like?

689
00:28:19,960 --> 00:28:22,359
Speaker 2: I can't. I only just don't like salmon. There's not

690
00:28:22,400 --> 00:28:23,920
Speaker 2: many things I don't like. The Other things I don't

691
00:28:23,960 --> 00:28:26,000
Speaker 2: like are like inerts.

692
00:28:27,320 --> 00:28:29,399
Speaker 1: Because I'm like the picky seated. Why don't you like salmon?

693
00:28:29,400 --> 00:28:32,159
Speaker 2: It's too fishy, way too fishy.

694
00:28:32,400 --> 00:28:35,120
Speaker 1: Okay, like salmon. I don't eat seafood at all because

695
00:28:35,119 --> 00:28:36,080
Speaker 1: it's all too fishy.

696
00:28:36,280 --> 00:28:39,840
Speaker 2: It's way too fishy. And also salmon is so farm

697
00:28:39,920 --> 00:28:42,480
Speaker 2: raised right now that there's a lot of salmon that

698
00:28:42,520 --> 00:28:45,360
Speaker 2: were consuming isn't good for us. Okay, So you know

699
00:28:46,320 --> 00:28:47,880
Speaker 2: it's a big thing for me at field trip that

700
00:28:47,880 --> 00:28:51,520
Speaker 2: I'm trying to source the best salmon for everybody.

701
00:28:51,040 --> 00:28:52,480
Speaker 1: Because I feel like that's everyone's go to.

702
00:28:52,840 --> 00:28:54,800
Speaker 2: Like salmon, the salmon is to go to. But for me,

703
00:28:55,040 --> 00:28:58,280
Speaker 2: I would prefer arctic char or brook trout or over

704
00:28:58,840 --> 00:29:00,480
Speaker 2: or fluke or haddock.

705
00:29:01,120 --> 00:29:03,080
Speaker 1: Okay, all right, well you heard it from him first.

706
00:29:03,760 --> 00:29:05,640
Speaker 1: All right, Well listen again. That is going to be

707
00:29:05,640 --> 00:29:08,440
Speaker 1: happening October twentieth. It's in Brooklyn. Where can people get

708
00:29:08,440 --> 00:29:10,280
Speaker 1: tickets for the New York City Wine and Food Festival

709
00:29:10,280 --> 00:29:12,479
Speaker 1: for the cookout specifically.

710
00:29:12,600 --> 00:29:15,120
Speaker 2: I mean, just go to my go to chef JJ

711
00:29:15,200 --> 00:29:17,360
Speaker 2: on social media, click the link in the bio. I'll

712
00:29:17,360 --> 00:29:18,640
Speaker 2: take you right there, or go to New York City

713
00:29:18,680 --> 00:29:21,840
Speaker 2: Food and Wine Festival dot com. You get the tickets

714
00:29:21,880 --> 00:29:22,360
Speaker 2: right there.

715
00:29:22,520 --> 00:29:24,840
Speaker 1: Okay, I'll be there. Guys can't wait for it. Thank

716
00:29:24,880 --> 00:29:27,200
Speaker 1: you so much, Chef JJ. You ain't bring food this time,

717
00:29:27,200 --> 00:29:27,960
Speaker 1: but we forgive you.

718
00:29:28,520 --> 00:29:32,120
Speaker 2: I'm I'm so sorry. I thought about it. I said no.

719
00:29:32,560 --> 00:29:33,320
Speaker 2: I told Daniel.

720
00:29:33,400 --> 00:29:34,040
Speaker 1: I said no.

721
00:29:34,360 --> 00:29:36,240
Speaker 2: Daniel's like, don't worry about it.

722
00:29:36,320 --> 00:29:41,440
Speaker 1: You said no. They be hating on me up here.

723
00:29:41,440 --> 00:29:42,080
Speaker 1: I'm not gonna lie.

724
00:29:42,120 --> 00:29:43,840
Speaker 2: I was going to bring you bank side this time.

725
00:29:44,200 --> 00:29:46,400
Speaker 1: Okay. Well oh okay, we like that.

726
00:29:47,440 --> 00:29:48,920
Speaker 2: I'll say come here next time for lunch.

727
00:29:48,960 --> 00:29:50,600
Speaker 1: All right. Well, thank you, thank you for everything that

728
00:29:50,640 --> 00:29:53,960
Speaker 1: you've been doing so innovative. Congratulations on it all. All right,

729
00:29:53,960 --> 00:29:57,480
Speaker 1: it's way up