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Speaker 1: If you're about to make a change in your life

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Speaker 1: and you feel uncomfortable, that's the best feeling you can

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Speaker 1: have because for the first time in your life, you'll

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Speaker 1: make a new decision that's.

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Speaker 2: Going to be best for you and not what somebody

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Speaker 2: told you to do.

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Speaker 1: And that's when all bets are off. Welcome to Money

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Speaker 1: Making Conversation Masterclass. I'm your host, Rashan McDonald. Our theme

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Speaker 1: is there's no perfect time to start following your dreams.

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Speaker 1: I recognize that we all have different definitions of success.

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Speaker 1: For you and maybe decide to your HM, it's time

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Speaker 1: to stop reading other people's success stories to start living

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Speaker 1: your own.

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Speaker 2: Keep winning.

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Speaker 1: The interviews and information that this show provides are for everyone.

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Speaker 1: Like I tell everybody every week, it's time to stop

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Speaker 1: reading other people's success stories and start planning and living

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Speaker 1: your own. It's really important when I say that, because

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Speaker 1: that's as honest as I can get.

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Speaker 2: You know, I have lived a life like you.

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Speaker 1: I'm a dreamer and I've had some dreams of incredible hype.

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Speaker 1: You don't think You don't think I wanted to be

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Speaker 1: Michael Jordan. You don't think I wanted to be Denzil

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Speaker 1: Washington you don't think I wanted to be Michael Jackson.

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Speaker 1: We were the same age. We are the same age.

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Speaker 1: If he was allowed today, Michael Jackson, I'd be the

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Speaker 1: same age. So you know, I wanted to be Michael Jackson,

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Speaker 1: but the reality is I could only be Rashaan McDonald.

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Speaker 1: And that's what I'm just telling you when you listen

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Speaker 1: to the show, I want you to be the best

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Speaker 1: you can be, and the device that I give you

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Speaker 1: on this show hopefully can enable you to understand how

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Speaker 1: you can accomplish that task. My next guest is the

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Speaker 1: best of what he can be. He's not out there

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Speaker 1: trying to be nothing else but what he is. And

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Speaker 1: the award winning TV host, celebrity chef, restaurant tour, best

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Speaker 1: selling cookbook author and host of the New Soul Kitchen

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Speaker 1: and New Soul Kitchen Remix on CLEOTV. Please welcome to

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Speaker 1: the Money Making Conversations with Master Class. I got to

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Speaker 1: call my best friend. He's my best friend in the

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Speaker 1: kitchen Chef Gernard Wells.

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Speaker 3: Yes, indeed, I think I had with you on that.

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Speaker 3: Thank you for having me on Money Making Conversations, mass Oh.

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Speaker 1: You know I always go back, man, You know this

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Speaker 1: is how you this is how you create a relationship.

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Speaker 1: I started buying money making conversation platform in Houston, Texas

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Speaker 1: in twenty seventeen, and this young man found me, found

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Speaker 1: me and through his I won't say persistence, he just

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Speaker 1: presented who he was and what he was doing and

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Speaker 1: how he was going about his product. Tell everybout how you,

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Speaker 1: how you was, how you was moving your products and

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Speaker 1: promoting your products when you went into the when you

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Speaker 1: was on your first major grocery store chain.

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Speaker 2: Talked about that.

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Speaker 3: You know, one of the things with my manufacturer home Cuisine,

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Speaker 3: I believe sometimes and not sometimes, but all the time

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Speaker 3: we have to put our best foot forward and go

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Speaker 3: out and get what we want. And once I launched

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Speaker 3: my company, it was, okay, how do I get in

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Speaker 3: these major retailers because a lot of times it's hard.

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Speaker 3: But from being a small man faction to a big one,

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Speaker 3: they keep that kind of information. So I say, you

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Speaker 3: know what, I'm gonna go one store at a time,

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Speaker 3: the same way they see, how how do you eat

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Speaker 3: an elephant? One bite at a time. So I went

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Speaker 3: into store courts, I went through all of the proper

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Speaker 3: procedures of making sure that my manufacturing company has the

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Speaker 3: right amount the right amount of insurance because anytime, if

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Speaker 3: you're going into any kind of distribution store wise, you

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Speaker 3: always have to have at least a minimum of two

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Speaker 3: million dollars in insurance companies. I know a lot of

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Speaker 3: people are listening and hear that, don't be along with that.

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Speaker 3: There are plenty of insurance carriers that you can get

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Speaker 3: amazing rates for that. But that's to cover you in

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Speaker 3: the event something happened with your product. You know, something

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Speaker 3: goes wrong, you won't always make sure you cover and

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Speaker 3: the grocery stores are going to require that you have this.

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Speaker 3: So after putting that in place, also getting my UPC code.

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Speaker 3: You know, you see those bar codes that are on

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Speaker 3: the back of bottles or sauces of any packages. Those

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Speaker 3: UPC codes are is what is attached to your business

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Speaker 3: and it follows your company in that particular product for

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Speaker 3: the rest of its life. And I know a lot

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Speaker 3: of people say, okay, well, I can go online and

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Speaker 3: I can buy UPC code for a dollar thirty cent.

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Speaker 3: That is true, you can buy a used UPC code.

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Speaker 3: The only thing is that UPC code is attached to

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Speaker 3: whatever company initially purchased that UPC code. If you want

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Speaker 3: to have your own organic UPC codes for your company,

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Speaker 3: you have to go through the government, which is GS one.

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Speaker 3: Once you get your GS one certification, then that's tied

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Speaker 3: to you. That keeps track of your sales, That keeps

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Speaker 3: track of wherever your product goes around the world. When

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Speaker 3: using a used UPC code, whenever they scan and say

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Speaker 3: in Walmart, Target, Whole Foods, it's going to pull up

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Speaker 3: whatever company originally had that. So that's the downside sometimes

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Speaker 3: to saving money. So putting that in place, getting my

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Speaker 3: ingredient analysis, getting a facility to start producing, and you know,

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Speaker 3: there are so many options. Now you can go the

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Speaker 3: route like I did because I really believe in knowledge

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Speaker 3: and I wanted to know as well as that's a

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Speaker 3: way to really keep track of your money. So I

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Speaker 3: created my own manufacturing company and went through all the

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Speaker 3: legitimacy of making it a company just like craft hinds

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Speaker 3: of anyone else. If you don't want to go through that,

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Speaker 3: you can go the copacking route. Provide a company that

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Speaker 3: does that your recipes, you're sign an NBA with them,

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Speaker 3: they're start producing it, but remember they're going to get

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Speaker 3: a portion of that So after I get my company going,

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Speaker 3: I'm going to these grocery stores and I'm pitching to them,

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Speaker 3: and so one of them informing, you know, if someone

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Speaker 3: comes in and requests your products and you have a

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Speaker 3: UPC code, then we have to order it in because

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Speaker 3: it's in our database across the country. So I said, shum.

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Speaker 3: Interesting from never, so I started going into grocery stores

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Speaker 3: requesting my own product and giving it. Hey, I want

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Speaker 3: to order this particular product right here, here is good,

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Speaker 3: here's the UPC code. Can you guys order it in

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Speaker 3: grocery stores? Absolutely when you go to customer service, they

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Speaker 3: did not tell you no, They've reached out to my company.

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Speaker 3: Of course ordered that product in. Then when the product

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Speaker 3: came in, I didn't go back in there to buy it.

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Speaker 3: What I did was I sent concerts just people, people,

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Speaker 3: just I was meeting in the parking lot of airwhells. Hey,

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Speaker 3: here's five dollars going in, purchases, bottle of sauce, gifts

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Speaker 3: on me, here's this good person. And I did that

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Speaker 3: to create my own supply and demand. And once they

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Speaker 3: started saying, man, people are requesting, people are buying this product.

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Speaker 3: So from that point being chef Gennard at the businessman,

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Speaker 3: not the consumer, going, Hey, I see you guys have

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Speaker 3: been ordering my products here at Hold Foods. I would

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Speaker 3: love to talk to you about carrying it on a

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Speaker 3: regular basis. And from there I made sure that one

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Speaker 3: one store that I was in in Chattanooga, Tennessee did

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Speaker 3: so well that they took my products nationwide so that

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Speaker 3: all Whole Foods would be able to carry. And those

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Speaker 3: are things I always say sometimes when your funds are

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Speaker 3: limited and you're looking for different ways, there's more than

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Speaker 3: one way to achieve a goal. You just have to

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Speaker 3: be willing and ready to step out of your comfort

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Speaker 3: zone and do things that people typically wouldn't think of.

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Speaker 1: Well, you know, first of all, great, that's like, you know,

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Speaker 1: if you go to Harvard Business School, you know, marketing

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Speaker 1: one on one, marketing without a budget or small budgets,

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Speaker 1: you know, without using social media, without using a fan

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Speaker 1: club or email base.

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Speaker 2: This is what you do. Personality.

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Speaker 1: This was a personality driven campaign with the instinct of

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Speaker 1: saying supplying demand attached to it.

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Speaker 2: Hear what I'm saying, supplying demand.

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Speaker 1: He went in a store, he had a supply He

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Speaker 1: initiated an action that there was a demand for by

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Speaker 1: using this personality, by approaching people and said, would you

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Speaker 1: purchase my product? You love it, here's the money to

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Speaker 1: assist you in the purchase. They went inside, they were

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Speaker 1: inspired by his enthusiasm, purchased this product, went out and

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Speaker 1: went Wow, this is really good and guess what they

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Speaker 1: became returning customers. What always annoys me by people is

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Speaker 1: they don't know how to invest in their own brand.

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Speaker 2: Chef, talk to me about that is so true.

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Speaker 3: That is so true. And one of the things I've

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Speaker 3: learned is you have to be your biggest cheerleader, in

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Speaker 3: your biggest sales person. And if you don't believe enough

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Speaker 3: in your own brand to invest in your own brand,

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Speaker 3: trust me, nobody else will. So you have to be

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Speaker 3: willing to grab that knowledge and do what it takes

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Speaker 3: to draw enough tension to make the right people pay

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Speaker 3: attention to you in the right way. And even back

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Speaker 3: to my even back to myselfs after I did that,

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Speaker 3: that was just the first hurdle. After I achieved it

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Speaker 3: and I got it in the stores, guess what it

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Speaker 3: was time to do? Then, now it's time to really

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Speaker 3: put it into action. So now chefs and I'm going

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Speaker 3: into the stores. I'm dim on, I'm displaying because if

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Speaker 3: they ordered the product, I want to ensure that these

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Speaker 3: products get sold so that they can keep ordering. So

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Speaker 3: unwilling to I started traveling all over the United States

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Speaker 3: everywhere y'all care, everywhere, they care about products, whether it's

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Speaker 3: a big order, small order. I made an appearance to

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Speaker 3: ensure it sol and I kept doing it until I

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Speaker 3: got to a point where it became like, as they say,

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Speaker 3: the hams on the wheel, it starts taking care of

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Speaker 3: itself and then I can then focus on branding and

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Speaker 3: marketing from a bigger area. But it goes back to

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Speaker 3: you have to be willing to take the chance on

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Speaker 3: yourself before anybody else will believe in you. Too often

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Speaker 3: we jump out there and say, oh, I've been on

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Speaker 3: TV or I got this product, I got this, I

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Speaker 3: got that, But how much are you investing into yourself?

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Speaker 3: Same thing, just like with my TV show Rashawn Newsoul Kitchen.

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Speaker 3: As a matter of fact, you know, the season premier

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Speaker 3: just started last week. I'm on season five. But one

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Speaker 3: of the things that contributes to the success of that

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Speaker 3: show is the fact that I invested in myself when

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Speaker 3: it came to this show. Too often do I see

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Speaker 3: chefs or just entertainers as a whole. They land an

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Speaker 3: opportunity to be on somebody's TV show or have their

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Speaker 3: own show, and what they're expecting after they finished standing, Oh,

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Speaker 3: the network is gonna dump all these all this money

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Speaker 3: into my marketing campaign, my media campaign, all these things,

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Speaker 3: and then you found up you end up saying, oh,

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Speaker 3: the network ain't really got a budget, or either the

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Speaker 3: network don't want to release their budget to me. So

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Speaker 3: guess what you have to do? You have to be

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Speaker 3: willing to brand and market yourself once again to ensure

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Speaker 3: that it's successful. And that's one of the things that

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Speaker 3: all don't I want to command Cleo TV and TV one.

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Speaker 3: They have been strong footings behind me and they have

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Speaker 3: been there all along and every step to ensure and

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Speaker 3: help with my success. But it was once they saw,

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Speaker 3: oh wow, Chef Janard is really go get a Chef

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Speaker 3: Janard ain't waiting on uhsing. I went out of hide

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Speaker 3: my own look, I went out of hire my own

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Speaker 3: market and PR team. I went out of hire my

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Speaker 3: art found all these people to put it. And what

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Speaker 3: I told them, I said, I have this show, I

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Speaker 3: need you to focus on branding me and branding this show.

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Speaker 3: Branding so that regardless of what the network is doing

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Speaker 3: with it, I'm going to ensure that I have a

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Speaker 3: successful show because this is part of my bread and butter.

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Speaker 3: So we have to be willing to invest in ourselves.

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Speaker 1: Now, investing key, invest in ourselves. Now, what's the difference

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Speaker 1: between your shows on Cleo TV New Soul Kitchen and

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Speaker 1: New Soul Kitchen Remix.

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Speaker 3: The difference the difference between the two New Soul Kitchen

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Speaker 3: is our long format. New Soul Kitchen remixes a short format,

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Speaker 3: short format. A lot of people don't even realize that

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Speaker 3: what you would call ten minutes then as the shows

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Speaker 3: are typically ten minutes on remix and in between it's

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Speaker 3: our commercials that's packaged. But these short form shows are

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Speaker 3: me showing you how to create meals in a fraction

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Speaker 3: of the time, thirty minutes or less meals. Because one

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Speaker 3: of the things I see the need as being a father,

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Speaker 3: a husband, a friend when we go when we get

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Speaker 3: home at the end of the day and get you

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Speaker 3: gotta feed yourself, or you gotta feed feed the children

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Speaker 3: or whomever you got waiting on you, and you're tireful work.

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Speaker 3: How do I create outstanding meals in a fraction of

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Speaker 3: the time. That's where Chef Jannar's Knew So Kitchen Remix

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Speaker 3: comes in, and I show you how to create these

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Speaker 3: Monday through Money, as I call them, Monday through Thursty

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Speaker 3: meals because you know, when Friday hears are shown, we

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Speaker 3: turn up, were ready to go all out whatever we're eating.

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Speaker 3: And that's where New Soul Kitchen comes in. At New

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Speaker 3: Soul Kitchen teaches you how to create those award winning dishes,

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Speaker 3: those dishes when you're trying to impress that significant other,

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Speaker 3: those dishes look when you want to be the talk

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Speaker 3: of the neighborhood. That's what News Old Kitchen and more importantly,

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Speaker 3: with being a producer on that show, I'm honored and

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Speaker 3: excited that the network gives me the opportunity to show

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Speaker 3: who I am, my character, my genuineness, because I always

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Speaker 3: want people to know the same person that you see

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Speaker 3: on TV, if you see me in the airport, if

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Speaker 3: you see me doing a live show somewhere, I'm the

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Speaker 3: same exact person. Because too often do we fall in

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Speaker 3: love with characters of people and then we be disappointed

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Speaker 3: when we meet the real individual. I never wanted to

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Speaker 3: be there, and I'm so honest that they allow me

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Speaker 3: to produce and put out content with my powerhouse production

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Speaker 3: family that the world when they see me, they're like, hey,

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Speaker 3: this seems like the real chef Jannar And the reason

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Speaker 3: it seems like that because it is there.

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Speaker 1: You go, New Soul Kitchen, Remix, New Soul Kitchen. I'm

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Speaker 1: speaking to the real chef Genard Wells. When we come back,

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Speaker 1: we're gonna find out about all his charity work that

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Speaker 1: he's doing out there.

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Speaker 2: And also, I gotta I gotta confess.

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Speaker 1: He showed me up in the kitchen. Y'all came to

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Speaker 1: my house, my building and showed me I taught me

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Speaker 1: and I can't cook. That's basically that's what he showed me.

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Speaker 3: That's what.

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Speaker 2: You're back for.

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Speaker 1: More money make comes to me, you know, that's why

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Speaker 1: he laughing.

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Speaker 2: Don't go back, y'all gotta hear this story. Don't go

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Speaker 2: nowhere by about.

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Speaker 3: Web.

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Speaker 4: Be right back with more Money Making Conversations Masterclass with

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Speaker 4: Rushawn McDonald's Welcome back to the Money Making Conversations Masterclass

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Speaker 4: hosted by Rashaan McDonald. Money Making Conversations Masterclass continues online

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Speaker 4: at Moneymakingconversations dot com and follow money Making Conversations Masterclass

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Speaker 4: on Facebook, Twitter, and Instagram.

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Speaker 1: You know chef Genod Wells. You know I say that

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Speaker 1: word chef because you know, he's kind of honory. You know,

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Speaker 1: he's one of these guys that you know, I liking

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Speaker 1: it to sports. Okay, if you out there with Michael Jordan,

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Speaker 1: you know, good and well, you out there with Mickael Jordan, Okay,

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Speaker 1: you don't. You just get his autograph and don't try

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Speaker 1: to play basketball. Well, okay, I'm in the kitchen with

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Speaker 1: chefs Genoid. Well, I knew I was in the kitchen

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Speaker 1: with chef's John. I should have just took a selfie

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Speaker 1: and just let him do his thing. And so I

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Speaker 1: started bragging about my cabbage. You know, my cabbage. You know,

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Speaker 1: he said, Okay, Shans cabbage, because I got my in

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Speaker 1: my office area. I got a Roushan's kitchen. I plant

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Speaker 1: my tomade, I play my cabbages. Oh, I'm about to

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Speaker 1: start playing it in the minute here. Chefs you know.

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Speaker 1: Up and he said, he says, he said, so, so

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Speaker 1: how you fixing ra Sean?

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Speaker 2: We can wrap We can do that real quick, real quick. Man,

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Speaker 2: it takes me three hours do my cabbages. You know,

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Speaker 2: I gotta let them he said, three hours.

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Speaker 1: He said, I knocked that out right, this shell, you know.

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Speaker 1: I said, we can knocked that out in fifteen minutes.

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Speaker 1: I said, fifteen minutes. Man, how you making cabbages in

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Speaker 1: fifteen minutes when you tell them versus my three hour process?

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Speaker 1: What you did in fifteen minutes with your cabbages to

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Speaker 1: let me to go? I should have took a selfie

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Speaker 1: when I was in the kitchen with you instead of

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Speaker 1: running off at the mouth.

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Speaker 3: You know. One of the things I always tell people

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Speaker 3: when it comes to cooking, I want you to think restaurant.

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Speaker 3: And what I mean when I said when it comes

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Speaker 3: to cooking, I want you to think restaurant. If you

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Speaker 3: go on the restaurant and you wait longer than thirty

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Speaker 3: minutes on anything, you anger, all right, this is too long.

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Speaker 3: And there's a reason. It's because there's a method on

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Speaker 3: our style of how we prep how we prepare a

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Speaker 3: dish to cook it in the fraction of the time.

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Speaker 3: Because everything is chemistry. One of the things we know

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Speaker 3: about cabbage is outside of cabbage being a green greenery,

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Speaker 3: that's full of antioxidants. And I pointed out the fact

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Speaker 3: about the antioxidants because we know this is men's health.

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Speaker 3: Cabbage is full of antioxygents, plus is full of water.

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Speaker 3: So when you add it to a skillet, whether it's

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Speaker 3: your cast iron skillet or your non stick skillet, you

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Speaker 3: can use minimum water because the cabbage is gonna start

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Speaker 3: to release the moisture, it's gonna wilt down, and it's

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Speaker 3: gonna get pretty much four tigers the way you want it.

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Speaker 3: So the key is what you do. Once you start

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Speaker 3: off with your cabbage. You cut it to your thin specifications.

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Speaker 3: You want to start salt tanning with your olive oil,

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Speaker 3: adding your garlic and whatever season is that you like,

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Speaker 3: because I always say when you season it, when you food,

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Speaker 3: cook it the way you like it, and inn serve

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Speaker 3: it to other people so that they experience who you are,

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Speaker 3: because food is no more than an extension of who

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Speaker 3: we are as an individual. Once you saw tearing it

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Speaker 3: down and you get it to that right point where

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Speaker 3: where you like it wilt it to, then you add

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Speaker 3: in just a small amount of your whether it's chicken stock,

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Speaker 3: your vegetable stock, or if you just want to use

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Speaker 3: straight water. You add that in pop a lid over it,

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Speaker 3: and I guarantee you keep it on long fifteen minutes.

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Speaker 3: You have some of the best cabins you ever had,

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Speaker 3: and in that cabin you can add in your ball peppers,

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Speaker 3: your onions, you know, sometimes the shine. I e't even

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Speaker 3: add collar greens into my cabbage when I'm salting.

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Speaker 1: Another thing. I cooked for two and a half to

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Speaker 1: three hours. By the way, okay before I met the

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Speaker 1: Michael Jordan in the kitchen. Okay, just let y'all know

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Speaker 1: is a way to do it right. And as a way,

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Speaker 1: see my mama, I was cooking like my mama. I

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Speaker 1: just that's ah. I saw cooks you just like that.

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Speaker 1: But my mama didn't look like Jeff to know it well.

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Speaker 1: So I thought I knew what I was talking about.

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Speaker 1: Now I know about it.

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Speaker 2: It's done right.

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Speaker 1: We do it right in our house. I'm very happy

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Speaker 1: to say that. But you do a lot of great things, chef,

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Speaker 1: you know it wells. I'm going to transition into the

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Speaker 1: charity work that you do. A lot of big events,

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Speaker 1: a lot of catering that you engaged in. Tell us

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Speaker 1: about you know, you have a catering side of your

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Speaker 1: business that you that you do a lot of big events,

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Speaker 1: but also you do events with that with I didn't

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Speaker 1: even know that Tom john A Cruise was still going on,

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Speaker 1: and you say it still goes on.

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Speaker 3: Yes, the Tom Johnner Cruise has been going strong for

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Speaker 3: over twenty much years.

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Speaker 2: Is he still on the air. He's still on the air, right.

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Speaker 3: No, Tom, You know Tom passes the throng to Ricky Smiley,

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Speaker 3: So Ricky Smiley holds tom original spot. But what Tom does?

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Speaker 3: Tom saying, ain't gotta be on their y'all come on

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Speaker 3: this crewse and you got five thousand people hanging with

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Speaker 3: him for seven days straight. That up closing person with

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Speaker 3: Tom is a real deal because when they say it's

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Speaker 3: a party with a purpose, it really is. And one

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Speaker 3: of the things what myself, being an HBCU alarm, I

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Speaker 3: really love giving back and that's the chef Jenni philanthropy

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Speaker 3: side of things where I love stepping in the places

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Speaker 3: like with the Tom Join A Fantastic Boyds and my

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Speaker 3: team and I we've created what's called the Tom Johnner

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Speaker 3: Culinary Council, and I'm one of the founding members of

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Speaker 3: that and we helped create the dishes that are served

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Speaker 3: to our people while we at sea. So you truly

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Speaker 3: get the full HBC you experience. You truly get the

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Speaker 3: full the full chef experience, because you can't have a

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Speaker 3: cruise without great food. You put seven You put almost

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Speaker 3: five thousand people on the ship for seven days straight

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Speaker 3: with some terrible, terrible food. They can see some of

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Speaker 3: the best. They leave that day that was the worst.

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Speaker 3: But Tom joining them got it figured out. Him and

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Speaker 3: this team I started with them. I've been with them

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Speaker 3: now for about seven years right, and the course of

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Speaker 3: that seven years, from competing on there to flagship and recipes,

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Speaker 3: it's become an amazing family and I love playing a part.

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Speaker 3: As a matter of fact, we set sall eight through

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Speaker 3: twenty seven through May fourths of this year. Leaving out

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Speaker 3: of Miami. We had to the Turkey k Coons, We

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Speaker 3: had to the Dominican Republic and to Puerto Rico. So

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Speaker 3: we got some amazing stops. But the real fund is

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Speaker 3: on the ship when we're at seeing party and cooking up.

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Speaker 3: I do live cooking shows, the whole nine. But then

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Speaker 3: there's just one side of the giving back. Others is

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Speaker 3: from the front, from the frank Ski Foundation Frank Steeke

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Speaker 3: Frank Ski that has a foundation that's for kids, and

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Speaker 3: I love actually playing a part with him and donating.

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Speaker 3: And that's where my catering company comes in at because

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Speaker 3: I have a catering company and I've been and my

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Speaker 3: catering company has been distance for over twenty years, which

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Speaker 3: is under the same flagship name Hoult Cuisine. But we

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Speaker 3: going and they auctioned me off. They auctioned me off

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Speaker 3: to the bidders in there, and those funds that they

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Speaker 3: raised from auctioning, I donate that towards the charitable organization.

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Speaker 3: So you can only imagine some of the some of

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Speaker 3: the monetary benefits that they benefit off of using my name.

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Speaker 3: But I love lending my name to great causes life.

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Speaker 1: Now, I was with you in Miami at the Historic

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Speaker 1: Hampton House. That was an amazing event that I watched

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Speaker 1: you and there was another huge charitable event where your

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Speaker 1: skills brought an incredible, diverse crowd and great food.

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Speaker 3: Yes, yes, it did it. The Historic Hampton House. A

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Speaker 3: fun fact about it, it's one of the original hotels

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Speaker 3: that was in the Green Book. If you don't know,

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Speaker 3: so I know you know what it is.

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Speaker 2: Rashon.

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Speaker 3: But for our listeners, the Green Book actually was a

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Speaker 3: map years ago what African Americans used to travel around

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Speaker 3: the United States because there was certain hotels that we

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Speaker 3: only could stay in, certain routes that we only could take,

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Speaker 3: and certain times of the day that it was safe

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Speaker 3: for us to travel. So we had this Green Book

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Speaker 3: and it was pretty much the African American Atlas. The

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Speaker 3: historic Hampton House was a part of that Green Book.

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Speaker 3: So if you went to Miami, that's where you you

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00:23:25,760 --> 00:23:27,480
Speaker 3: would have stayed. And when I tell you, when you

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Speaker 3: walk in, you see some of the most surreal pictures

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00:23:29,800 --> 00:23:33,960
Speaker 3: on the wall from Martin Luther King, Malcolm X, Muhammad Ali.

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Speaker 3: As a matter of fact, when Muhammad Ali first won

441
00:23:36,320 --> 00:23:40,359
Speaker 3: the World Championship, that's where he stayed. He photoed South Beach,

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00:23:40,600 --> 00:23:44,000
Speaker 3: but had to go back to Brownsville, Old Brownsville in

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Speaker 3: Miami to stay at the Hampton.

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Speaker 2: House, right, and a photo was taken by Malcolm X.

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Speaker 2: His photo at the bar.

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Speaker 1: It was you know, it was you know, just watching

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00:23:55,560 --> 00:23:58,879
Speaker 1: your career man, and just just seeing you. I just

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00:23:58,920 --> 00:24:01,040
Speaker 1: want to, you know, just say this to you, my friend.

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00:24:01,640 --> 00:24:04,919
Speaker 1: You're just a very very special talent. And I just

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00:24:04,960 --> 00:24:07,160
Speaker 1: want to do whatever I can in my power to

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00:24:07,200 --> 00:24:10,960
Speaker 1: just let people understand not only the community side and

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00:24:11,040 --> 00:24:13,680
Speaker 1: the talent side, but it's the family side. You was

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00:24:13,760 --> 00:24:16,480
Speaker 1: just a three sixty man, and uh, you know, I'm

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00:24:16,520 --> 00:24:18,800
Speaker 1: just mad because April twenty seventh. You know I've been

455
00:24:18,880 --> 00:24:21,320
Speaker 1: Houston at the Black Man. Well this marching you're about

456
00:24:21,320 --> 00:24:24,840
Speaker 1: to take off on your cruise, you know you emphasizing

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00:24:24,920 --> 00:24:26,040
Speaker 1: party and eating food.

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00:24:26,520 --> 00:24:28,400
Speaker 2: But again my heart will be with you.

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00:24:28,640 --> 00:24:32,080
Speaker 1: Chefs, you know it well, the Michael Jordan of the Kitchen,

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00:24:32,720 --> 00:24:35,680
Speaker 1: as far as Rashwan is concerned, this chef you go,

461
00:24:37,400 --> 00:24:40,760
Speaker 1: you should and thank you man, thank you, thank you

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00:24:40,760 --> 00:24:43,040
Speaker 1: for coming on my show, Money Making Conversations master Class.

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00:24:43,040 --> 00:24:43,800
Speaker 2: But we talk soon.

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00:24:43,880 --> 00:24:47,159
Speaker 3: Man, okay, thank you for having me and guys, make

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00:24:47,200 --> 00:24:51,160
Speaker 3: sure you watch New Soul Kitchen this Wednesday, nine thirty Eastern,

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00:24:51,280 --> 00:24:52,440
Speaker 3: eight thirty Central.

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00:24:52,640 --> 00:24:54,359
Speaker 1: Love it man. You know how the market, don't it.

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00:24:54,760 --> 00:24:57,040
Speaker 1: This has been another episode of the Money Making Conversations

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00:24:57,080 --> 00:25:00,560
Speaker 1: master Class hosted by me Rashan McDonald. Thank you and

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00:25:00,640 --> 00:25:03,119
Speaker 1: oh my guess you know John Gregory, Chef to Know

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00:25:03,200 --> 00:25:06,280
Speaker 1: It Wales, the mj of the Kitchen, and thank you

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00:25:06,520 --> 00:25:08,760
Speaker 1: my listen. Knowing is join us next week. You remember

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00:25:09,160 --> 00:25:11,879
Speaker 1: to always leave with your gifts and keep winning.

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00:25:13,119 --> 00:25:15,520
Speaker 4: Thank you for joining us for this edition of Money

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00:25:15,520 --> 00:25:21,160
Speaker 4: Making Conversations Masterclass. Money Making Conversations Masterclass with rough Shan

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00:25:21,240 --> 00:25:24,400
Speaker 4: McDonald is produced by thirty eight to fifteen Media Inc.

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00:25:24,680 --> 00:25:27,959
Speaker 4: More information about thirty eight to fifteen Media Inc. Is

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00:25:28,000 --> 00:25:32,000
Speaker 4: available at thirty eight fifteen media dot com. And always

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00:25:32,040 --> 00:25:48,560
Speaker 4: remember to lead with your gifts