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Speaker 1: National Association Member FDIC.

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Speaker 2: All right, guys, welcome back, special episode of Earn Yalisha.

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Speaker 3: We're back home for sure, for sure, like we haven't

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Speaker 3: met home so long.

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Speaker 2: Chef Lorna, Yes, thank you for joining.

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Speaker 4: Us, Thank you for having me. I'm excited to be here.

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Speaker 3: We're happy to have you.

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Speaker 5: Yes.

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Speaker 2: Originally from South Africa, Ballerine to turn news broadcast to

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Speaker 2: turn celebrity chef.

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Speaker 4: Yes, I lived a long line just starting. I'm just

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Speaker 4: getting started.

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Speaker 2: So yeah, appreciate it. Connected with us that investments.

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Speaker 3: We appreciate you. It was amazing.

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Speaker 4: Did you try anything?

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Speaker 3: I did have something?

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Speaker 4: What did you enjoy?

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Speaker 1: So it's weird because I had noodles, I had I'm

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Speaker 1: not supposed to eat a lamb chop, but I did.

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Speaker 3: I tasted it.

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Speaker 1: I didn't eat it, and then there was a mixture

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Speaker 1: because there was another chef there.

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Speaker 3: Yeah, and I was like, all right, I'm not I'm

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Speaker 3: not sure who's this whose? I want to say who?

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Speaker 3: But everything was good.

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Speaker 4: That's a good thing.

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Speaker 2: YEA tasted it, but you didn't eat it?

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Speaker 3: No, no, no, said I didn't eat the whole lamb chop.

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Speaker 3: I tasted it. You vegetarian, pesbetarian? Yeah. Yeah, but my

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Speaker 3: wife was like, it's delicious. I gotta try it.

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Speaker 2: Okay, Well, thank you for joining us.

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Speaker 4: Thank you.

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Speaker 2: So let's have this conversation. You know, as far as

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Speaker 2: you're building your yeah, chef empire, but talk about the

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Speaker 2: backstory as far as where it started. South Africa, a

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Speaker 2: country that we've we've heard so much about from so

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Speaker 2: many different angles and aspects. What was your experience in

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Speaker 2: South Africa and what made you leave to come to America.

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Speaker 5: So South Africa's home I'm sure you guys know what

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Speaker 5: home is, like that's where your heart is. But you know,

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Speaker 5: I let's let's wind back a little. So I actually

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Speaker 5: started off as a ballet dancer for the South African

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Speaker 5: Ballet Theater, became a soloist, was the first chancer of

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Speaker 5: color to ever do a lead role, so don Q

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Speaker 5: Nightcracker Swansea, and I guess after a couple of years,

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Speaker 5: I was like, well, this was interesting. You know, I

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Speaker 5: kind of wanted to expand my horizons and do something

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Speaker 5: else because I was like, I mean, I'm gonna probably

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Speaker 5: do another lead role, probably get uglier toes, and I

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Speaker 5: was like, you know what, I'm done. I resigned and

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Speaker 5: went into television. So worked for one of the top

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Speaker 5: lifestyle magazine shows in South Africa. So traveled around the

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Speaker 5: world doing jun kets, interviewing people, eating a lot of food,

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Speaker 5: which was absolutely amazing, and I guess that's where I

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Speaker 5: kind of like fell in love with food. From there,

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Speaker 5: I remember going to Italy on a brand trip and

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Speaker 5: just like loving everything. We went to, like Palma where

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Speaker 5: they make Palma ham with the mad Palmesan. It was

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Speaker 5: just like insane and I just remember coming back going

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Speaker 5: I really love food and I kind of like want

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Speaker 5: to pursue it, And then did Mastershift and then got

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Speaker 5: into the top six, and then when I left the

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Speaker 5: competition dramatically crying like you know, I was like, this

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Speaker 5: is what I want to do, and this is the creer.

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Speaker 1: We just can't like breeze over the master Shifting. I

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Speaker 1: felt like you were going to breeze out. We can't

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Speaker 1: breeze over that. So I mean, from TV to eating

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Speaker 1: the foods, what happens in between? Do you decide that

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Speaker 1: I'm going to study culinary or did you go to

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Speaker 1: school where you trained or was like some people just

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Speaker 1: naturally give it at this Well I am.

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Speaker 5: That part, but I was just super hungry as a

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Speaker 5: ballet dance and I thought, you know, I'm just going

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Speaker 5: to eat for the rest of my life.

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Speaker 4: So that's why I decided. Not kidding, that's no reason, but.

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Speaker 5: I think I went to culinary school after Mastership all

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Speaker 5: of like three months with it. No, yeah, I went

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Speaker 5: there without it, you know, And so I decided, Okay,

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Speaker 5: well this is what I want to pursue, so let

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Speaker 5: me like hold my skill and get better. I hated

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Speaker 5: chef school, like I just I was like, I don't

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Speaker 5: want to read about how to make a soufle.

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Speaker 4: I want to go and make a sufle. And so

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Speaker 4: at the time, because I'd.

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Speaker 5: Worked in television, I had quite a few friends who

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Speaker 5: were who owned restaurants, and so I was like, Hey,

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Speaker 5: can I come to you and little chop a little onion,

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Speaker 5: do a little something and kind of hone my skills.

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Speaker 5: And that's where I kind of got my grounding and

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Speaker 5: it was a great it's still a mental tory. Was

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Speaker 5: just really great and kind of like saying, okay, cool,

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Speaker 5: you could come in and just learn as much as

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Speaker 5: you can. And so from there that LI into like

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Speaker 5: the TV shows and then kind of like it grew

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Speaker 5: from that.

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Speaker 2: Yeah, So when was the transition to America.

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Speaker 5: The transition to America was always in the pipeline for me.

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Speaker 5: I think I always knew like this is you know,

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Speaker 5: if you want to particularly from an entertainment perspective, whether

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Speaker 5: it was like a cooking show, whatever it was. Media wise,

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Speaker 5: for me at the time, America was like the hot

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Speaker 5: like this is where you if you if you if

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Speaker 5: you want to make it big, even if it was

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Speaker 5: just one state, it's going to be much easier to

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Speaker 5: kind of you know, get into the continent, get into London,

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Speaker 5: get into the UAE, wherever you want to take your brand.

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Speaker 5: And so in twenty twenty three, I, you know, did

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Speaker 5: the great move to New York and I kicked my butt.

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Speaker 4: Oh gosh, it was so hot at the city and

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Speaker 4: it was like, you know, you either New York or

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Speaker 4: you're not.

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Speaker 5: It took me two years to realize, brutally bruised that

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Speaker 5: I'm not in New Yorker and I'm okay with it

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Speaker 5: that I'm not in New Yorker. And then went back

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Speaker 5: to South Africa and kind of thought about like what

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Speaker 5: I was going to do with my life and kind

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Speaker 5: of rebranding. I launched a brand of condiments that are

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Speaker 5: available in South Africa and we're bringing them here to

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Speaker 5: the United States. Have a cookware line as well, which

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Speaker 5: is available on h sands, so here in America as well.

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Speaker 5: Kind Of like we looked at the kind of like

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Speaker 5: where you're going to go, Laura, you know, like you're

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Speaker 5: going to stay in South Africa, You're going to try

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Speaker 5: and find another home, so to speak, You're going to

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Speaker 5: try another state. And then I remember Brand South Africa

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Speaker 5: had an event that was happening in Atlanta, and it

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Speaker 5: was my first time coming to Atlanta, and when I arrived,

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Speaker 5: it was just like a this is it? You know.

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Speaker 4: Yeah, I just felt like it felt like home, you know.

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Speaker 5: And I guess like we're speaking earlier, just like the

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Speaker 5: black excellence, the Southern hospitality, you know in New York,

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Speaker 5: like if something happened to you, people just on.

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Speaker 4: Their phone, just keep walking, you know. In the South,

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Speaker 4: people like, hey, how you doing. I'm good, I'm great, you.

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Speaker 5: Know, and then have a conversation. And so I love that,

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Speaker 5: you know, Luba Driv would be like, how you doing?

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Speaker 2: You good?

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Speaker 4: I'm like, whoa? People still existed some kind of humanity

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Speaker 4: in them, you know.

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Speaker 5: And so I think for me that resonated with me

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Speaker 5: because South Africa is very similar to at Land, well

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Speaker 5: Johannesburg in particular.

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Speaker 1: What was the lessons learned from coming to New York? Obviously,

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Speaker 1: when you think fine dining, a lot of people think

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Speaker 1: New York think you had it as your number one place,

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Speaker 1: number one. So it's a lot of okay, a lot

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Speaker 1: of competition. I mean it is the home of Michelin

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Speaker 1: stars and all these things. What did you learn coming here?

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Speaker 1: Before you said, yeah, I got to go back to

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Speaker 1: South Africa.

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Speaker 4: I learned how to live smarter, smarter.

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Speaker 5: I think like New York teaches you how to hustle,

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Speaker 5: like it's like, but it's still on another level. You know.

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Speaker 5: It's funny because Joeburgaus will go, oh, you know, if

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Speaker 5: you've lived in Joba, you can live.

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Speaker 4: In you in the world.

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Speaker 5: Nope, that hold that thought. If you've lived in New York,

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Speaker 5: you can live anywhere in the world.

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Speaker 4: You know.

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Speaker 5: I think if anything, you taught me to differentely live

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Speaker 5: smarter like you know, yeah, like hustle, like a hustle lifestyle,

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Speaker 5: which you.

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Speaker 4: Know, I was like, it's tough, you know, I don't

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Speaker 4: live like this like this the New York. What the

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Speaker 4: hell am I doing here? But anyway, I survived. You know,

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Speaker 4: I'm alive here right exactly exactly exactly.

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Speaker 2: So you wrote a cookbook.

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Speaker 4: I wrote a cookbook. Will Celebrate with Lorna won a

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Speaker 4: couple of.

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Speaker 2: Awards, international awards.

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Speaker 5: International Awards, Gomar World Cookbook Award, Based Lifestyle Book, and

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Speaker 5: Base something else I can't remember, but.

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Speaker 4: Yeah, that book was.

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Speaker 5: You know, I think your first book is like a

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Speaker 5: good pr exercise because you're still kind of navigating the space.

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Speaker 5: I think as a chef, I've also kind of like changed,

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Speaker 5: so like it would be, you know, my second cookbook

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Speaker 5: would be completely different to the one that I had.

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Speaker 4: But yeah, it was a lot of learnings.

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Speaker 5: It was kind of like trying to find my dentity

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Speaker 5: as you know, what am I trying to say about food?

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Speaker 5: Who am I as a ship? How do I fit in?

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Speaker 5: I didn't go to the traditional route like everybody else,

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Speaker 5: did you know? I just caught you know, if one

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Speaker 5: went left, that's right, wanna if one went left and

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Speaker 5: I go right or whichever way? But yeah, I did.

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Speaker 2: I did do the cookbook, so we're propelled it to,

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Speaker 2: you know, have the international awards and that level of spotlight.

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Speaker 5: I think for me, like I try and move away

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Speaker 5: from like what is your cuisine?

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Speaker 4: You know what I mean?

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Speaker 5: Like I just want to I just want to eat good.

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Speaker 5: I want to cook good. You know, it doesn't matter

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Speaker 5: what the cuisine is. It doesn't matter, you know, if

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Speaker 5: you know, it doesn't have to be Jamaican, it doesn't

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Speaker 5: have to be obviously the roots of my food is

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Speaker 5: very South African, but like I mean, I love Japanese food,

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Speaker 5: you know, and so like my flavor profile is always

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Speaker 5: like a little mirror.

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Speaker 4: And pond Zu you know, u zoo ginger girl.

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Speaker 5: You know.

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Speaker 4: So I just my thing is like, can you cook?

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Speaker 2: So what do you specialize that?

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Speaker 4: I don't have.

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Speaker 1: Anything in my min When you said who you are

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Speaker 1: as a chef, I'm thinking, who are you as a chef?

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Speaker 5: I think as a chef for me, I'd like to

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Speaker 5: say that I like to create food that tells a story, right,

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Speaker 5: that reminds us all how connected we are through food

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Speaker 5: and so at the base of it is very South African,

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Speaker 5: but it has a very much.

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Speaker 4: Global appeal, you know.

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Speaker 5: I mean, if I think about it, I always say, like,

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Speaker 5: it's a magrinya in South Africa, right, It's a baigne

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Speaker 5: in France. It's a donut in America it's puff puff

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Speaker 5: and Ghana and Nigeria, it's the same thing.

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Speaker 4: It's a thing that you fry. It's a dough that

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Speaker 4: you fry.

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Speaker 5: It's crunchy on the outside, it's soft and fluffy on

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Speaker 5: the inside. The methods are completely different, but it's the

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Speaker 5: same thing. We have.

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Speaker 3: We have a puff puff before, yeah.

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Speaker 5: Which is similar to a donut, right, in terms of

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Speaker 5: like it's crunch on the outside, it's soft on the inside.

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Speaker 4: You open it up, it's nice and fluffy. You know.

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Speaker 5: Some people like it's sweet, some people have its savory.

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Speaker 5: So it's the same thing. And so I think for me,

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Speaker 5: who are you as a shift?

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Speaker 4: It's just that.

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Speaker 5: Storytelling through through food and culture, just really showing how

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Speaker 5: much was so similar in what we're eating. And I

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Speaker 5: don't know how it all affected us in the slave

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Speaker 5: trade or whatever, but it clearly.

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Speaker 4: You know, it's linked to some somehow.

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Speaker 5: You know, it's barabaca in Mexico, it's Charclow and South

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Speaker 5: Africa traded beef in America.

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Speaker 4: It's the same thing.

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Speaker 2: So what Okay, we have acceded this question for different people,

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Speaker 2: but I want to ask a different twist on it

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Speaker 2: from a traditional food standpoint, because there's different places have

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Speaker 2: traditional food, like obviously some sheet that's the traditional food

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Speaker 2: in Japan, Creoles the traditional food to New Orleans. The

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Speaker 2: list goes on, what's your five places in the world

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Speaker 2: that have the best traditional food?

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Speaker 4: Okay, So definitely Thai.

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Speaker 5: I am so into Tay food at the moment, love

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Speaker 5: the flavors, bold and saying incredible amazing. I would definitely

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Speaker 5: say South Africa, Cape Town.

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Speaker 2: What kind of food is native to South Africa.

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Speaker 5: So it's different. So caps is very European. I'm not

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Speaker 5: gonna lie. It's like very very European French influences. But

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Speaker 5: you have like chefs who are kind of getting finding

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Speaker 5: their identity within who they are as Africans or South

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Speaker 5: Africans and adding kind of like a French twist to

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Speaker 5: giving it that fine dining element. Right, But you'll get like,

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Speaker 5: maybe you know, sampan beans are very South African, but

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Speaker 5: I like how you know, they'll elevate it to something

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Speaker 5: else and it looks different, but it tastes like samp

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Speaker 5: and beans, which is what I like to do. Right,

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Speaker 5: So yeah, so I said too, Tie said South. I

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Speaker 5: definitely say Japanese because I love Japanese food, So that

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Speaker 5: would be the third for me.

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Speaker 4: I'd say the fourth would be.

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Speaker 5: I don't know, it's because I'm craving it today, but

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Speaker 5: I'd say Indians. I know, but but it's really good, right,

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Speaker 5: Like Indian food in London is really good.

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Speaker 2: Yeah, for sure.

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Speaker 5: You know, Indian food and Durban is very good in

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Speaker 5: New York and in New York is very good.

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Speaker 3: You know, earners, what's up? Look?

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Speaker 5: So yeah, I'm not big on Italian foods, Like I'm okay,

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Speaker 5: you know, then eating Italian foods, you know, and then

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Speaker 5: I would probably say, sure, that's a hard one between

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Speaker 5: Nigerian just because of the diversity of the food and

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Speaker 5: the ingredients in Nigeria's I feel like Nigeria on its

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Speaker 5: own is like just a hub just because there's so

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Speaker 5: many different cultures and ethnicities and it's it's just wild.

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Speaker 4: But I say that.

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Speaker 5: Between that and Ethiopian food, I definitely say those are my.

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Speaker 3: Yea, you left you left Jamaican off, but I'll forgive you.

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Speaker 5: Well. The funny thing is that like Jamaican food is

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Speaker 5: not huge in South Africa, it's huge in America or

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Speaker 5: the Caribbean.

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Speaker 2: You know, you haven't had a lot.

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Speaker 5: No, I've had no no, no, I've had like jerk chicken.

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Speaker 5: I've had like great oxtail. I've had you know, rice

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Speaker 5: and beans. No, no, no, I'm good beans, peas and peas,

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Speaker 5: you know what I mean. So from that perspective, you know, yeah,

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Speaker 5: actually Jamaican, I thought the energy. Yeah yeah, I was like, oh,

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Speaker 5: you know, I've had some really good oustale in actually

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Speaker 5: New York.

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Speaker 2: New Orleans, creo.

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Speaker 4: I've never been to New Orleans. That needs to.

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Speaker 5: I that has to That's on my bucket list, you know,

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Speaker 5: along with Tokyo. But you know, let's also travel the continents.

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Speaker 3: Travel with you.

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Speaker 5: Yeah.

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Speaker 3: So you said one of the things you learned being

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Speaker 3: in New York was to be smarter. Right, we're smarter.

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Speaker 1: So I want you to to talk to us about

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Speaker 1: laundress pantry because it's all about being budget friendly. I

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Speaker 1: know when you go out, it's tough. New York City

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Speaker 1: is to be a budget friendly. But talked to us

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Speaker 1: about lunches pantry.

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Speaker 5: It's funny because that shows stemmed from me living here

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Speaker 5: for two years and then having to be savvy about

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Speaker 5: my food and how I ate and what I bought

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Speaker 5: and where I bought it, and how I you know,

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Speaker 5: because I still like to eat good, but like I'm

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Speaker 5: not spending you know, I don't go out. Well, when

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Speaker 5: I lived here, I didn't go out like every night,

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Speaker 5: you know. Now that I'm here on like a little holiday, I'm.

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Speaker 4: Like, where are we going? Which miss do we try?

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Speaker 5: You know, it's like completely different, right, But like when

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Speaker 5: I was here, it was just like, how do you

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Speaker 5: take basic ingredients and like elevate them? Because I still

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Speaker 5: want to eat good, but I don't want to spend

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Speaker 5: too much money, right, And so Lorna's pantry was literally

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Speaker 5: birth from that. Yes, it's showcased in South Africa and

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Speaker 5: I guess it's on different airlines across the continent. But

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Speaker 5: it was just like, how do I maximize my ingredients

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Speaker 5: with a very small budget? And so literally that show

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Speaker 5: was a product of how much I suffered in this city.

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Speaker 5: I'm kidding, I mean just attached, just a little sufferer,

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Speaker 5: you know. And yeah, and it did really, really well

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Speaker 5: and we're working on season two, so super excited about that.

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Speaker 3: How receptive were people to it? Right?

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Speaker 1: A lot of people try to find restaurants that they like,

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Speaker 1: but they can't afford how do people.

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Speaker 4: Responsible the money?

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Speaker 5: You say, budget friendly people are like sign me up,

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Speaker 5: you know, yeah, because you know food is expensive, good

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Speaker 5: quality food is expensive. But you want to be able

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Speaker 5: to feed your family. You want to be able to

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Speaker 5: feed yourself, and you wanted to make financial sense, you know,

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Speaker 5: like not all of us can have like Cavier every Saturday,

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Speaker 5: you know, or every month or every week, and we

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Speaker 5: like it.

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Speaker 2: But yeah, so what's the business of being a celebrity chef? Like,

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Speaker 2: how okay, what's the business behind it? I know, you

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Speaker 2: can have a restaurant, you can do catering, you can

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Speaker 2: write a book, but from your your pathway that you're

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Speaker 2: on right now, right building a business? Like, what's your

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Speaker 2: pathway that that you followed so far?

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Speaker 5: So I like to say I'm creative, but I'm very

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Speaker 5: entrepreneurial at the same time, like I love them.

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Speaker 4: You know, back then.

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Speaker 5: You were either just a creative or you're just an entrepreneur.

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Speaker 5: And I feel like for me and for most entrepreneurs

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Speaker 5: or some I guess and you guys may understand that.

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Speaker 5: But I'm creative and I'm very entrepreneurial. So kind of

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Speaker 5: building a celebrity brand for me or celebrity chef brand.

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Speaker 5: It's kind of owned the ecosystem completely. So it started

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Speaker 5: with you know, you do private events, launching the Subba

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Speaker 5: Club in November, So that's one avenue, and then that's

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Speaker 5: obviously the Cookway line that's another. You know, I want

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Speaker 5: you to get into your kitchen and have everything launer.

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Speaker 5: So whether you're chopping that's a Launa product, or a

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Speaker 5: cutting board that's a Launa product. It's a little spice

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Speaker 5: that you're using, it's a Lona product. And so for me,

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Speaker 5: you know, I kind of look at it holistically like that.

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Speaker 5: And you know, as you know, my brand continues to

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Speaker 5: go in the US, it's you know, hopefully that all

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Speaker 5: those ecosystems will kind of be filtered in you know,

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Speaker 5: and then obviously everybody wants a good TV show, which

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Speaker 5: I'm already doing in South Africa.

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Speaker 4: I just need just let a manifest within this country.

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Speaker 3: Show.

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Speaker 4: Yeah TV shows, you know, yeay.

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Speaker 5: I mean I'm already doing like stuff with like b

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Speaker 5: Bobby Flay and Chopped and all these other things and

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Speaker 5: you know, cooking segments on the Today Show. But you know,

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Speaker 5: you want, you want to own your own stuff, and

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Speaker 5: I think you know, even when I got back from

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Speaker 5: New York. One of the things was like, Okay, how

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Speaker 5: do I start owning my own stuff? So Laura's pantry

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Speaker 5: was through my production house, and we produced it, we

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Speaker 5: packaged it, and we sold it to a SABC. You know.

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Speaker 5: But I think more than anything, I think that's it's

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Speaker 5: just about building a sustainable brand that would live long

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Speaker 5: beyond me being alive. But yeah, I think it's it's

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Speaker 5: really just owning the different ecosystems when it comes to

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Speaker 5: the culinary arts.

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Speaker 1: What I mean, obviously successful in South Africa, the US

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Speaker 1: obviously makes a.

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Speaker 3: Lot of sense.

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Speaker 1: Were there other parts of the world that you said,

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Speaker 1: okay before I go to the US, or maybe other

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Speaker 1: countries in Africa, like hey, let's spread the brand here,

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Speaker 1: or it was hey, once we become big here and

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Speaker 1: we've established some of the things we want, we're going

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Speaker 1: back to us. Was that always the mindset?

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Speaker 4: It was always just America?

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Speaker 5: You know.

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Speaker 4: I think I dabbled within the UK for a while

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Speaker 4: because you know.

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Speaker 5: The pound is nice, you know, but then but it

438
00:21:02,320 --> 00:21:05,080
Speaker 5: was just it was just it's always been America for me.

439
00:21:05,400 --> 00:21:07,600
Speaker 5: You know, maybe for somebody else that might be something else.

440
00:21:07,760 --> 00:21:10,800
Speaker 5: You know, and you know, I guess I've been carving

441
00:21:10,960 --> 00:21:14,600
Speaker 5: at this journey slowly, and you know, you start seeing

442
00:21:14,640 --> 00:21:17,360
Speaker 5: like a few things that start happening, and you're like, okay,

443
00:21:18,160 --> 00:21:21,760
Speaker 5: maybe you know the sacrifice is starting to pay off somewhat,

444
00:21:21,960 --> 00:21:24,280
Speaker 5: you know, because it is. It's a sacrifice for me

445
00:21:24,440 --> 00:21:26,600
Speaker 5: from your family and anyone's like, so you don't have

446
00:21:26,600 --> 00:21:28,200
Speaker 5: a single family member in the US.

447
00:21:28,240 --> 00:21:30,399
Speaker 4: I'm like, no, I don't, you know.

448
00:21:30,880 --> 00:21:34,879
Speaker 5: It's literally just me and myself and I just carving this.

449
00:21:35,359 --> 00:21:39,800
Speaker 3: You are the team that part. Really Yeah, So I mean.

450
00:21:39,680 --> 00:21:41,640
Speaker 4: Even if I don't have a cousin, I don't have.

451
00:21:42,440 --> 00:21:45,520
Speaker 3: Really no one. That's pretty impressive.

452
00:21:45,720 --> 00:21:48,800
Speaker 4: I don't know. It's stupid, it's stupid and crazy.

453
00:21:49,440 --> 00:21:51,560
Speaker 3: All those things can be true. So how are you

454
00:21:51,640 --> 00:21:52,920
Speaker 3: How are you navigating? Right?

455
00:21:53,200 --> 00:21:56,760
Speaker 1: Obviously we obviously you were part of the investments. How

456
00:21:56,760 --> 00:21:59,000
Speaker 1: are you finding out about these events? How are you

457
00:21:59,000 --> 00:22:02,479
Speaker 1: finding about openings for restaurants? Like you're navigating this all

458
00:22:02,480 --> 00:22:03,040
Speaker 1: about yourself?

459
00:22:03,119 --> 00:22:03,479
Speaker 2: Yeah?

460
00:22:03,680 --> 00:22:04,520
Speaker 4: Yeah, I think for me.

461
00:22:04,640 --> 00:22:07,720
Speaker 5: One of the things that you know, my friends always

462
00:22:07,720 --> 00:22:10,920
Speaker 5: say Lorna's ambition knows no boundaries, Like I will ask,

463
00:22:11,200 --> 00:22:13,679
Speaker 5: you know, until you tell me to leave you alone.

464
00:22:13,800 --> 00:22:16,080
Speaker 5: Or stop an like stop irritating you.

465
00:22:16,160 --> 00:22:17,359
Speaker 4: But I don't.

466
00:22:17,560 --> 00:22:20,520
Speaker 5: I don't have the fear to ask a question, you know,

467
00:22:20,800 --> 00:22:24,000
Speaker 5: or ask for not so much. I guess help or

468
00:22:24,720 --> 00:22:27,199
Speaker 5: you know, I don't mind putting myself out there, you know,

469
00:22:27,320 --> 00:22:29,240
Speaker 5: because I have nothing to lose. Right.

470
00:22:29,720 --> 00:22:30,919
Speaker 4: You could either be like, no, we.

471
00:22:30,920 --> 00:22:33,359
Speaker 5: Don't want a friend vest versus course not readly our vibe,

472
00:22:33,440 --> 00:22:35,360
Speaker 5: or yeah it sounds like something.

473
00:22:35,119 --> 00:22:37,399
Speaker 4: Cool, you know, we could feature her.

474
00:22:37,480 --> 00:22:39,119
Speaker 5: And then you know, you go out and you deliver

475
00:22:39,160 --> 00:22:41,520
Speaker 5: your best, and you do over and above what you

476
00:22:41,560 --> 00:22:44,320
Speaker 5: are required to do right, and then you hopefully get

477
00:22:44,320 --> 00:22:46,760
Speaker 5: back and you know, the check is a little bigger,

478
00:22:46,960 --> 00:22:50,280
Speaker 5: you know, this trustworthiness because you know, one of the

479
00:22:50,320 --> 00:22:52,760
Speaker 5: things that I'd learned, I guess from New York as

480
00:22:52,800 --> 00:22:54,919
Speaker 5: opposed to South Africa and South Africa, like there are

481
00:22:54,920 --> 00:22:55,280
Speaker 5: people that.

482
00:22:55,280 --> 00:22:58,600
Speaker 4: Can call like to get stuff done like real.

483
00:22:58,480 --> 00:23:01,280
Speaker 5: Quick here, like every emails hi, by way of introduction,

484
00:23:01,359 --> 00:23:04,199
Speaker 5: my name is she flor you know, every email. But

485
00:23:04,240 --> 00:23:06,200
Speaker 5: you know, that's that's how you build a brand, that's

486
00:23:06,200 --> 00:23:10,480
Speaker 5: how you start, you know. And yeah, and I'm still navigating,

487
00:23:10,560 --> 00:23:12,080
Speaker 5: but I you know, I think I'm on the right

488
00:23:12,119 --> 00:23:16,240
Speaker 5: path club. Yeah, so I'm very very excited about the

489
00:23:16,240 --> 00:23:21,000
Speaker 5: supper club. It's called akaya dining. Ekaya means home and

490
00:23:21,080 --> 00:23:23,480
Speaker 5: for me, that's what I want food to feel like

491
00:23:23,560 --> 00:23:25,840
Speaker 5: that you're coming to my home and we're having a

492
00:23:25,880 --> 00:23:29,280
Speaker 5: great conversation. Maybe we'll do another one next year, you know,

493
00:23:29,280 --> 00:23:32,439
Speaker 5: when you guys do invest fits, no pressure because now

494
00:23:32,440 --> 00:23:37,760
Speaker 5: it's live, you know, and I love intimate food spaces,

495
00:23:37,840 --> 00:23:40,399
Speaker 5: you know. I want you to pass the dish to

496
00:23:40,440 --> 00:23:42,800
Speaker 5: the next person, have a conversation about it. I want

497
00:23:42,800 --> 00:23:44,960
Speaker 5: you to go, oh, this reminds me of my Auntie's

498
00:23:45,320 --> 00:23:48,280
Speaker 5: colored greens, but she's just added a little cream, you know,

499
00:23:48,480 --> 00:23:51,280
Speaker 5: it's a little different. And so the whole concept of

500
00:23:51,320 --> 00:23:55,000
Speaker 5: akaya is bringing people around a table and wanting them

501
00:23:55,040 --> 00:23:55,600
Speaker 5: to feel.

502
00:23:55,359 --> 00:23:56,560
Speaker 4: Like they're in my home.

503
00:23:57,720 --> 00:24:00,320
Speaker 2: It's a restaurant, it's a supper club. What is the

504
00:24:00,359 --> 00:24:00,960
Speaker 2: supper club?

505
00:24:01,200 --> 00:24:03,840
Speaker 5: A supper club is just, I guess the cooler way

506
00:24:03,960 --> 00:24:07,560
Speaker 5: of saying, you're running like a pop up experience or

507
00:24:07,600 --> 00:24:10,560
Speaker 5: a restaurant that feels like home, like a little intimate,

508
00:24:10,960 --> 00:24:14,920
Speaker 5: more intimate more what's the word?

509
00:24:15,800 --> 00:24:16,640
Speaker 4: Not every day.

510
00:24:16,720 --> 00:24:20,120
Speaker 5: So it's a start, it's something that you becomes what's

511
00:24:20,119 --> 00:24:23,080
Speaker 5: the English word, Like you want to go to you know,

512
00:24:23,240 --> 00:24:25,840
Speaker 5: like I think if you had Investmas every single weekend,

513
00:24:26,080 --> 00:24:26,640
Speaker 5: it would lose.

514
00:24:26,640 --> 00:24:29,920
Speaker 2: It's like, so, how all right, so when it opens,

515
00:24:29,960 --> 00:24:31,040
Speaker 2: how long is it going to be open for?

516
00:24:31,400 --> 00:24:34,520
Speaker 5: So basically, when it opens, you go the supper club

517
00:24:34,600 --> 00:24:38,639
Speaker 5: is open for these dates, book out these dates. And

518
00:24:38,680 --> 00:24:41,080
Speaker 5: then I also think, like, you still have a life

519
00:24:41,160 --> 00:24:44,480
Speaker 5: because you're not because restaurants are tough, right, And I

520
00:24:44,520 --> 00:24:47,040
Speaker 5: think for me, as I'm building my brand in the city,

521
00:24:47,680 --> 00:24:51,080
Speaker 5: well in Atlanta, it just made sense to start with

522
00:24:51,119 --> 00:24:53,720
Speaker 5: a supper club, build up the brand, build up the name,

523
00:24:54,119 --> 00:24:56,480
Speaker 5: and also that kind of like, oh my gosh, it's

524
00:24:56,480 --> 00:24:57,040
Speaker 5: coming back.

525
00:24:57,080 --> 00:24:57,600
Speaker 4: You know, it's you.

526
00:24:57,640 --> 00:24:59,440
Speaker 5: We had such a great time, we want to go back.

527
00:24:59,440 --> 00:25:03,720
Speaker 5: As opposed to it's open constantly and it's just a machine,

528
00:25:03,720 --> 00:25:06,360
Speaker 5: which I guess some people, for some people works well,

529
00:25:06,600 --> 00:25:08,879
Speaker 5: but for me that's not what I'm Is it.

530
00:25:08,960 --> 00:25:10,919
Speaker 2: Limited time as far as one week or is it

531
00:25:10,960 --> 00:25:12,880
Speaker 2: limited as far as it's only open on weekends.

532
00:25:12,920 --> 00:25:14,960
Speaker 5: So you'll say for this month, let's say when the

533
00:25:15,000 --> 00:25:16,920
Speaker 5: month of We'll just use any month.

534
00:25:17,400 --> 00:25:18,160
Speaker 4: The month of May.

535
00:25:18,440 --> 00:25:21,040
Speaker 5: The super Club is open Friday Saturdays for the month

536
00:25:21,080 --> 00:25:23,760
Speaker 5: of May. These are the dates people book it's only

537
00:25:23,840 --> 00:25:26,440
Speaker 5: like limited to twenty thirty people, so it's really a

538
00:25:26,480 --> 00:25:30,760
Speaker 5: small number. It's a premium price, so you know it's

539
00:25:30,960 --> 00:25:34,600
Speaker 5: a little pricey, but it's an experience, right, and then

540
00:25:34,640 --> 00:25:37,879
Speaker 5: you do another one, so you know, May, then you

541
00:25:37,920 --> 00:25:39,720
Speaker 5: go June, I'm gonna do These are the days that

542
00:25:39,720 --> 00:25:40,200
Speaker 5: they're open.

543
00:25:40,520 --> 00:25:41,920
Speaker 3: Are you changing cities East time?

544
00:25:42,040 --> 00:25:43,560
Speaker 4: Definitely changing cities.

545
00:25:43,359 --> 00:25:44,760
Speaker 3: US time, So it could be in La.

546
00:25:44,720 --> 00:25:47,679
Speaker 5: Could be Miami, it could be definitely coming back to

547
00:25:47,720 --> 00:25:50,800
Speaker 5: New York because you know, feel a little stronger, like, you.

548
00:25:50,800 --> 00:25:53,159
Speaker 2: Know, I'm ready to so let's stay. Let's stay on

549
00:25:53,200 --> 00:25:55,000
Speaker 2: this if you've got your repsent for a while. Right,

550
00:25:55,240 --> 00:25:58,720
Speaker 2: this is a business model chef Calvin. You heard him before?

551
00:25:59,480 --> 00:25:59,680
Speaker 4: No?

552
00:26:00,080 --> 00:26:00,280
Speaker 5: Maybe?

553
00:26:00,840 --> 00:26:02,320
Speaker 2: Uh he won?

554
00:26:02,960 --> 00:26:04,160
Speaker 4: What did he wins?

555
00:26:04,560 --> 00:26:07,760
Speaker 2: He won? No, like the one of these TV shows Chopped.

556
00:26:08,080 --> 00:26:10,600
Speaker 3: Yeah, I think he was on Chop and.

557
00:26:10,520 --> 00:26:13,040
Speaker 2: I interviewed him early, early, early, but that was his thing.

558
00:26:13,160 --> 00:26:16,000
Speaker 2: And this was like even during the before, the before

559
00:26:16,440 --> 00:26:20,919
Speaker 2: he was doing weekend pop ups in the Bronx actually, and.

560
00:26:21,080 --> 00:26:23,240
Speaker 3: That's why he started in the apartments.

561
00:26:22,680 --> 00:26:24,879
Speaker 2: And then it was like an elevated experience in the Bronx.

562
00:26:24,920 --> 00:26:27,399
Speaker 2: It was the whole thing. But okay, so this is

563
00:26:27,440 --> 00:26:31,720
Speaker 2: a business model. So you're renting out what kind of

564
00:26:31,800 --> 00:26:32,720
Speaker 2: venues is this?

565
00:26:33,080 --> 00:26:35,400
Speaker 4: So the current venue we're looking at as.

566
00:26:35,280 --> 00:26:40,040
Speaker 5: An existing restaurant that's vacant. No, so it operates from

567
00:26:40,080 --> 00:26:41,000
Speaker 5: Wednesdays and.

568
00:26:41,080 --> 00:26:42,919
Speaker 3: Then the restaurant is not open on the weekend.

569
00:26:43,359 --> 00:26:48,359
Speaker 5: It's no, it's opened Wednesdays to Sundays from seven am

570
00:26:48,480 --> 00:26:51,720
Speaker 5: till three so the so in the evening, So you're.

571
00:26:51,560 --> 00:26:54,359
Speaker 2: Going to take over the existing restaurant at night. Yeah, okay,

572
00:26:54,440 --> 00:26:57,240
Speaker 2: So it's like when say Less went to they go

573
00:26:57,320 --> 00:26:59,680
Speaker 2: to the All Star Games and it's to say Less

574
00:26:59,680 --> 00:27:01,080
Speaker 2: pop up pretty much.

575
00:27:01,160 --> 00:27:03,800
Speaker 5: Yeah, and your overheads are lower, so you're not paying

576
00:27:03,880 --> 00:27:05,680
Speaker 5: staff all the time, but you know.

577
00:27:06,119 --> 00:27:06,800
Speaker 4: You're able to.

578
00:27:07,280 --> 00:27:10,399
Speaker 2: So that's a business model that you all Right, So

579
00:27:11,440 --> 00:27:15,040
Speaker 2: you like that business model because it's less pressure as

580
00:27:15,040 --> 00:27:17,120
Speaker 2: far as having a lease and you have to stay

581
00:27:17,119 --> 00:27:20,439
Speaker 2: here no matter what. And it's a scarcity model too, right,

582
00:27:20,480 --> 00:27:21,879
Speaker 2: where it's like you got if you don't get in

583
00:27:21,920 --> 00:27:23,800
Speaker 2: these couple of days, then it's over as opposed to

584
00:27:23,840 --> 00:27:25,120
Speaker 2: I got all a month to go to the rest

585
00:27:25,119 --> 00:27:26,119
Speaker 2: of Yeah, exactly.

586
00:27:26,200 --> 00:27:29,840
Speaker 5: And I think once you build it around like good branding, marketing,

587
00:27:29,960 --> 00:27:32,159
Speaker 5: all that stuff, it is it's I mean they supper

588
00:27:32,240 --> 00:27:35,720
Speaker 5: clubs that I think we're talking offline. That's like it's

589
00:27:35,760 --> 00:27:39,280
Speaker 5: fully booked till next year January, and I'm trying to see,

590
00:27:39,440 --> 00:27:42,199
Speaker 5: like somebody canceled if I could go, and they have

591
00:27:42,240 --> 00:27:47,000
Speaker 5: a Michelin, you know, and so it just makes sense

592
00:27:47,080 --> 00:27:49,080
Speaker 5: and you're able to get I think for me as

593
00:27:49,080 --> 00:27:51,520
Speaker 5: a ship, you're able to you know, get the recognition

594
00:27:51,600 --> 00:27:54,879
Speaker 5: you want, whether it's a Michelin or a James Beard

595
00:27:55,320 --> 00:27:56,400
Speaker 5: or you know.

596
00:27:56,480 --> 00:27:58,119
Speaker 2: And you come in off of the like they hit

597
00:27:58,160 --> 00:27:58,840
Speaker 2: the lake a license.

598
00:27:58,840 --> 00:28:01,400
Speaker 5: You use their legal license, so you don't need necessary

599
00:28:01,440 --> 00:28:02,760
Speaker 5: because you're not selling liquor.

600
00:28:03,040 --> 00:28:04,080
Speaker 4: You know, it's almost like an.

601
00:28:04,000 --> 00:28:08,840
Speaker 1: Event, so it's kind of complimentary in a sense. So

602
00:28:08,880 --> 00:28:12,440
Speaker 1: this is a almost like a pop up model that

603
00:28:12,600 --> 00:28:13,639
Speaker 1: just runs continuously.

604
00:28:14,520 --> 00:28:16,959
Speaker 3: So how how do you choose the menu?

605
00:28:17,160 --> 00:28:21,040
Speaker 1: Because that obviously can cut into profits, right if you

606
00:28:21,119 --> 00:28:24,000
Speaker 1: have different menu items. It's already a premium ticket, but

607
00:28:24,160 --> 00:28:26,479
Speaker 1: you want to make sure that the margins and how

608
00:28:26,480 --> 00:28:27,080
Speaker 1: are you choosing it?

609
00:28:27,400 --> 00:28:30,280
Speaker 5: I think the menu has to be different every time

610
00:28:30,480 --> 00:28:34,600
Speaker 5: because you're you know, you're selling a different experience. I

611
00:28:34,640 --> 00:28:37,720
Speaker 5: think getting a Somali air or a wine partner who

612
00:28:37,720 --> 00:28:41,120
Speaker 5: comes on and it's a wine pairing. I think that's one.

613
00:28:41,760 --> 00:28:44,440
Speaker 5: But differently, the menu has to be different. You know

614
00:28:44,600 --> 00:28:47,800
Speaker 5: that's that's a selling point, right you. Whether you're saying

615
00:28:47,800 --> 00:28:52,000
Speaker 5: you're doing a fusion between southern Southern African food and

616
00:28:51,240 --> 00:28:54,440
Speaker 5: and food from the South, you know that's a play

617
00:28:54,520 --> 00:28:57,200
Speaker 5: on something. I think if you said if I I

618
00:28:57,200 --> 00:28:59,920
Speaker 5: would love to do one that was like South African Japanese,

619
00:29:01,080 --> 00:29:04,360
Speaker 5: I think that would be like an interesting fusion and

620
00:29:04,400 --> 00:29:07,240
Speaker 5: so and then also collaborate with other shifts, right do

621
00:29:07,240 --> 00:29:10,760
Speaker 5: you kind of like experiences where you're both curating something

622
00:29:10,800 --> 00:29:14,800
Speaker 5: really delicious and amazing and and you're still gathering.

623
00:29:14,400 --> 00:29:18,400
Speaker 2: People, but it's set. It's a set menu of like changes. No, no, no,

624
00:29:18,400 --> 00:29:21,600
Speaker 2: what I'm saying, Like, you have this pop up on Saturday, right,

625
00:29:21,640 --> 00:29:25,120
Speaker 2: you're doing the Japanese Jamaican fusion.

626
00:29:25,480 --> 00:29:28,240
Speaker 4: Okay, look at you, we're just speaking.

627
00:29:29,840 --> 00:29:33,480
Speaker 2: You're going to cook three different dishes. But those are

628
00:29:33,520 --> 00:29:35,160
Speaker 2: the three different dishes. It's not like you could just

629
00:29:35,200 --> 00:29:36,760
Speaker 2: go whatever. It's not like a restaurant.

630
00:29:37,680 --> 00:29:39,600
Speaker 4: No, no, the six course meal.

631
00:29:40,960 --> 00:29:42,560
Speaker 3: Course, the next prop.

632
00:29:42,560 --> 00:29:44,640
Speaker 5: Until the next pop up where you're selling a different

633
00:29:44,760 --> 00:29:45,920
Speaker 5: kind of experience.

634
00:29:46,080 --> 00:29:49,200
Speaker 2: And then if you have a wine partner, and then

635
00:29:49,400 --> 00:29:52,440
Speaker 2: it's like okay, like tonight we're going to be drinking this.

636
00:29:52,600 --> 00:29:56,120
Speaker 3: Wine my best my best friend of the show.

637
00:29:56,320 --> 00:29:59,600
Speaker 4: Yes, Ingrid exactly. I love Ingrid and that.

638
00:29:59,640 --> 00:30:01,280
Speaker 3: Wine is good, airline is good.

639
00:30:02,080 --> 00:30:06,360
Speaker 1: So the price associated with this is it just the

640
00:30:06,840 --> 00:30:08,680
Speaker 1: venue and obviously you get in the food and then

641
00:30:08,680 --> 00:30:11,000
Speaker 1: hopefully we can get sponsorships and yeah.

642
00:30:11,080 --> 00:30:12,600
Speaker 5: So in the past when I used to do it

643
00:30:13,160 --> 00:30:16,400
Speaker 5: in New York, these were funded by Brand South Africa,

644
00:30:16,440 --> 00:30:18,120
Speaker 5: and so it would be like Brand South Africa and

645
00:30:18,200 --> 00:30:22,480
Speaker 5: Ammarula for example, I'm living a liqueur that's South African

646
00:30:23,320 --> 00:30:27,200
Speaker 5: and so you know that model works because you know,

647
00:30:27,400 --> 00:30:32,280
Speaker 5: you all your costs are covered essentially, right, And I

648
00:30:32,320 --> 00:30:35,480
Speaker 5: think once you've built up the brand, you've got great marketing,

649
00:30:35,840 --> 00:30:36,720
Speaker 5: everybody kind of.

650
00:30:36,680 --> 00:30:39,720
Speaker 2: Wins, you know, and then how much do they pay

651
00:30:39,840 --> 00:30:40,240
Speaker 2: to get it?

652
00:30:40,320 --> 00:30:44,680
Speaker 5: Yeah, it's weird. And in Atlanta they've been one eighty five.

653
00:30:44,880 --> 00:30:46,320
Speaker 4: In New York two fifty for.

654
00:30:46,320 --> 00:30:50,200
Speaker 2: A ticket for one ticket one ticket. Okay, yeah, so

655
00:30:50,240 --> 00:30:52,400
Speaker 2: if you too, that's five hundred, five hundred dollars day.

656
00:30:53,040 --> 00:30:55,600
Speaker 3: Shouty stop it, let's not start this.

657
00:30:56,360 --> 00:30:58,480
Speaker 4: What are we starting now?

658
00:30:58,480 --> 00:30:59,880
Speaker 3: We got a lot of flag over this.

659
00:31:01,680 --> 00:31:02,160
Speaker 4: Let me hear it.

660
00:31:02,240 --> 00:31:04,000
Speaker 2: What do you think that? What do you think a

661
00:31:04,000 --> 00:31:06,160
Speaker 2: reasonable amount of money is to spend on a first date?

662
00:31:06,640 --> 00:31:08,400
Speaker 4: On a first date, on the first date.

663
00:31:08,400 --> 00:31:11,880
Speaker 5: You are spending what do you think I mean, I'll

664
00:31:11,880 --> 00:31:14,600
Speaker 5: probably like do caviar. I'll probably do like the best

665
00:31:14,680 --> 00:31:17,880
Speaker 5: wine I got, like eight hundred.

666
00:31:18,280 --> 00:31:22,320
Speaker 3: Dollars pounds not rands.

667
00:31:25,080 --> 00:31:29,080
Speaker 2: In caviar in the first date. Yes, yes, that's che

668
00:31:30,320 --> 00:31:32,200
Speaker 2: if you go to a restaurant that does not have cavea.

669
00:31:32,400 --> 00:31:34,000
Speaker 5: If I'm picking the restaurant, I'm going to make sure

670
00:31:34,000 --> 00:31:35,240
Speaker 5: that the restaurant is caveat.

671
00:31:35,360 --> 00:31:37,560
Speaker 2: Oh you picked the restaurant, Yeah, I.

672
00:31:37,480 --> 00:31:39,640
Speaker 5: Mean you'd say, oh, what kind of cuisine do you like?

673
00:31:39,720 --> 00:31:42,480
Speaker 5: Then I'd be like, oh, you know, is it Michelin?

674
00:31:42,840 --> 00:31:47,200
Speaker 3: You know michel that playing you know.

675
00:31:47,360 --> 00:31:51,920
Speaker 5: So one of my favorites are X y Z and

676
00:31:52,160 --> 00:31:54,920
Speaker 5: what I love about restaurants in Atlanta the caviar service

677
00:31:54,960 --> 00:31:55,600
Speaker 5: and most of them.

678
00:31:56,040 --> 00:31:56,280
Speaker 3: Yeah.

679
00:31:56,440 --> 00:32:00,000
Speaker 2: So, so eight hundred dollars, So you're saying eight hundred

680
00:32:00,080 --> 00:32:01,360
Speaker 2: dollars is a reasonable amount of money.

681
00:32:01,520 --> 00:32:03,280
Speaker 4: I mean, like a really good bottle of wine, it's

682
00:32:03,320 --> 00:32:05,120
Speaker 4: like two fifty off the rip.

683
00:32:05,600 --> 00:32:08,760
Speaker 1: Yeah, we can go Cokie that shout, I mean they

684
00:32:08,760 --> 00:32:09,920
Speaker 1: got caveat on the nuggets?

685
00:32:10,280 --> 00:32:13,840
Speaker 3: Does that? It does come okay in there, But it's

686
00:32:13,880 --> 00:32:16,360
Speaker 3: really good cookie.

687
00:32:16,800 --> 00:32:17,200
Speaker 4: Is it here?

688
00:32:17,320 --> 00:32:18,760
Speaker 3: Yeah?

689
00:32:17,640 --> 00:32:22,480
Speaker 4: Yeah, I gotta try it out. Popper caves like the

690
00:32:22,480 --> 00:32:23,080
Speaker 4: fake stuff.

691
00:32:23,160 --> 00:32:25,360
Speaker 2: It's real that ship than cave.

692
00:32:26,040 --> 00:32:28,200
Speaker 4: I love. I love. I love good food.

693
00:32:28,520 --> 00:32:30,520
Speaker 2: All types of food, all types of Are you a

694
00:32:30,560 --> 00:32:34,480
Speaker 2: food snob A bit? Yeah, I was gonna say I'm

695
00:32:34,520 --> 00:32:37,920
Speaker 2: a food snob, but I appreciate hole in the walls.

696
00:32:37,960 --> 00:32:40,240
Speaker 2: That's good. Like I can go to a random Indian

697
00:32:40,320 --> 00:32:41,680
Speaker 2: reference as a hole in the wall.

698
00:32:42,000 --> 00:32:43,040
Speaker 4: That is my vibe.

699
00:32:43,040 --> 00:32:45,040
Speaker 5: That is I will never go to the place that

700
00:32:45,160 --> 00:32:48,600
Speaker 5: everybody goes to, you know, just it's not it's not

701
00:32:48,680 --> 00:32:51,120
Speaker 5: for me. But I love holding the wall as much

702
00:32:51,120 --> 00:32:53,280
Speaker 5: as I love a good little little.

703
00:32:53,160 --> 00:32:53,680
Speaker 3: Hole in the world.

704
00:32:53,720 --> 00:32:56,160
Speaker 2: Might not have the cavia, they might not have carry out,

705
00:32:56,160 --> 00:32:57,320
Speaker 2: but they got they're gonna have.

706
00:32:57,640 --> 00:33:00,640
Speaker 4: A lot of time. Like holding the war spots.

707
00:33:00,680 --> 00:33:02,680
Speaker 5: Indian spots are sometimes holding the world, but they're like

708
00:33:02,680 --> 00:33:03,400
Speaker 5: an Indian.

709
00:33:03,440 --> 00:33:05,960
Speaker 2: I went to a few Indian restaurants in New York

710
00:33:06,120 --> 00:33:08,520
Speaker 2: that randomly just walked in. Yeah, and it was like

711
00:33:08,560 --> 00:33:11,840
Speaker 2: the best of the best. I said five hundred dollars

712
00:33:12,320 --> 00:33:16,280
Speaker 2: that was your inflation, and people they got really mad

713
00:33:16,280 --> 00:33:16,880
Speaker 2: about that, kind of.

714
00:33:16,840 --> 00:33:18,280
Speaker 4: About five hundred dollars.

715
00:33:18,400 --> 00:33:20,080
Speaker 2: I mean, like they're really mad about that.

716
00:33:20,120 --> 00:33:22,160
Speaker 5: I mean, if you think about it, like a tasting menu.

717
00:33:22,720 --> 00:33:26,280
Speaker 5: I was looking at some tasting menus today in New

718
00:33:26,360 --> 00:33:27,600
Speaker 5: York it's like two eighty five.

719
00:33:27,760 --> 00:33:29,560
Speaker 2: You know, you also have to take in mind that

720
00:33:30,320 --> 00:33:33,320
Speaker 2: you're speaking from an experience of New York City. I

721
00:33:33,360 --> 00:33:37,000
Speaker 2: guess America. Most of the people in America don't live

722
00:33:37,040 --> 00:33:39,280
Speaker 2: in New York City. That is true Miami.

723
00:33:40,000 --> 00:33:43,280
Speaker 3: I mean, and have never tasted Jesus.

724
00:33:45,240 --> 00:33:47,560
Speaker 4: I mean they've had like other things.

725
00:33:47,320 --> 00:33:52,640
Speaker 3: Yeah, chicken nuggets, fries, fried chickens. It's great. Things of

726
00:33:52,680 --> 00:33:54,720
Speaker 3: that sort is important.

727
00:33:54,920 --> 00:33:55,600
Speaker 4: No, I love them.

728
00:33:55,600 --> 00:33:58,000
Speaker 5: It's like it's like in South Africa, it's like seven colors, right,

729
00:33:58,040 --> 00:34:00,840
Speaker 5: seven colors is like seven different elements on a plate.

730
00:34:01,000 --> 00:34:04,240
Speaker 5: Or some people, young people call it several colors, but

731
00:34:04,320 --> 00:34:05,680
Speaker 5: you know, I'm an eighties baby.

732
00:34:05,720 --> 00:34:06,280
Speaker 4: We call it.

733
00:34:06,200 --> 00:34:09,000
Speaker 5: Seven colors, and it's seven different elements on a plate

734
00:34:09,080 --> 00:34:11,880
Speaker 5: and reminds me of Southern food because it's like a

735
00:34:11,960 --> 00:34:15,640
Speaker 5: rice protein, whether it's like a stew or it's like

736
00:34:16,440 --> 00:34:19,960
Speaker 5: grilled chicken. And then we have spinach that we cream,

737
00:34:20,000 --> 00:34:23,080
Speaker 5: spinach that we love. You guys have colored greens. Then

738
00:34:23,760 --> 00:34:27,719
Speaker 5: you guys have yms. We have butternut or what's the

739
00:34:27,800 --> 00:34:29,840
Speaker 5: other thing, or pumpkin, but it's.

740
00:34:29,719 --> 00:34:37,319
Speaker 4: Not as sweet and syrupy. I've never had food hands.

741
00:34:37,320 --> 00:34:39,160
Speaker 2: They gave me the South Africa as well.

742
00:34:39,239 --> 00:34:42,520
Speaker 4: Eat with your hands, I mean, that's that's what's up.

743
00:34:43,160 --> 00:34:46,440
Speaker 2: You know, I didn't know because I'm left handed, so

744
00:34:46,680 --> 00:34:49,000
Speaker 2: I was eating with my left hand, so I got

745
00:34:49,000 --> 00:34:52,200
Speaker 2: the education on that. But they told you, they told me.

746
00:34:52,480 --> 00:34:55,440
Speaker 2: But you know, I'm left handed, so everything I do

747
00:34:55,520 --> 00:34:57,960
Speaker 2: is with my left hand. But when I was on Instagram,

748
00:34:58,000 --> 00:35:01,200
Speaker 2: the Instagrams call me apart in the comments.

749
00:35:01,360 --> 00:35:04,560
Speaker 4: Really, what's your lift?

750
00:35:04,760 --> 00:35:05,719
Speaker 3: I told them stop going on that.

751
00:35:08,239 --> 00:35:13,080
Speaker 5: Funny enough sushi you can eat with your hands, really, yeah,

752
00:35:13,200 --> 00:35:14,680
Speaker 5: if you don't, if you don't know how to use

753
00:35:14,719 --> 00:35:15,840
Speaker 5: chop stick. So when you go to an all my

754
00:35:15,920 --> 00:35:19,400
Speaker 5: cass spot, right, which is like basically my cast, you

755
00:35:19,400 --> 00:35:23,799
Speaker 5: know what is So basically the chief gives you what's available, right,

756
00:35:23,920 --> 00:35:24,440
Speaker 5: so whatever.

757
00:35:25,400 --> 00:35:27,839
Speaker 4: Yeah, it's called an all my case. It's usually called

758
00:35:28,000 --> 00:35:31,200
Speaker 4: my case, but it's a whatever the chif has that's available.

759
00:35:31,239 --> 00:35:31,880
Speaker 4: That's the sushi.

760
00:35:31,880 --> 00:35:34,440
Speaker 5: You're getting all the fish and whatever whatever it is,

761
00:35:35,000 --> 00:35:37,239
Speaker 5: and you don't they don't give you chopsticks for some

762
00:35:37,280 --> 00:35:37,880
Speaker 5: of the dishes.

763
00:35:37,960 --> 00:35:40,720
Speaker 4: You actually pick the sushi, eat it with your hands.

764
00:35:41,160 --> 00:35:46,000
Speaker 2: I know people like that, you know, I like I

765
00:35:46,040 --> 00:35:46,920
Speaker 2: eat the opian food.

766
00:35:47,120 --> 00:35:52,359
Speaker 5: Oh yeah, how you're gonna have in with get out

767
00:35:52,440 --> 00:35:53,080
Speaker 5: the restaurant.

768
00:35:54,040 --> 00:35:54,760
Speaker 3: Was there a city?

769
00:35:55,520 --> 00:35:55,719
Speaker 2: First?

770
00:35:55,760 --> 00:35:57,880
Speaker 1: I want to know how the audience are responding to

771
00:35:58,120 --> 00:35:59,719
Speaker 1: the food, and then I want to know if there's

772
00:35:59,760 --> 00:36:02,600
Speaker 1: a city in particular that you were like, Wow, they

773
00:36:02,719 --> 00:36:05,880
Speaker 1: really get it because when they first think maybe South

774
00:36:05,920 --> 00:36:08,960
Speaker 1: African cuisine, and then they taste the food, obviously it's

775
00:36:09,000 --> 00:36:10,799
Speaker 1: enlightening and it's like wow, I have to get more.

776
00:36:10,680 --> 00:36:13,880
Speaker 3: Of this work. Is there a city in particular New York?

777
00:36:13,920 --> 00:36:15,239
Speaker 5: I feel like this so much that I want to

778
00:36:15,280 --> 00:36:18,000
Speaker 5: say New York is definitely has always had my best

779
00:36:18,040 --> 00:36:23,040
Speaker 5: pop ups because it's just the food seene here so vibrant,

780
00:36:23,040 --> 00:36:26,040
Speaker 5: it's so energetic, so diverse, and so even when you

781
00:36:26,120 --> 00:36:28,080
Speaker 5: come in and you maybe made up an island that

782
00:36:28,120 --> 00:36:30,080
Speaker 5: doesn't exist, people will come and try it, you know

783
00:36:30,120 --> 00:36:32,680
Speaker 5: what I mean? Where I think in other parts it's

784
00:36:33,040 --> 00:36:39,000
Speaker 5: education constantly and it's finding the you know, the way

785
00:36:39,280 --> 00:36:42,960
Speaker 5: both cuisine meet each other and kind of finding that midline,

786
00:36:43,680 --> 00:36:45,960
Speaker 5: kind of like saying, okay, well, you know it's color

787
00:36:46,040 --> 00:36:49,719
Speaker 5: greens in the South, but you know, how do I

788
00:36:49,760 --> 00:36:51,920
Speaker 5: take color greens and give it a South African twist?

789
00:36:51,960 --> 00:36:55,000
Speaker 5: And maybe it's cream spinach because we eat a lot

790
00:36:55,000 --> 00:36:57,120
Speaker 5: of spinach, but we add a lot of cream through it,

791
00:36:57,280 --> 00:36:59,640
Speaker 5: you know. And so for me, it's about finding those

792
00:36:59,640 --> 00:37:02,600
Speaker 5: similar so that it's a little familiar, you know, and

793
00:37:02,640 --> 00:37:05,640
Speaker 5: it's not like, well I don't I don't know what's

794
00:37:05,719 --> 00:37:07,520
Speaker 5: going on. But at the same time, when you go

795
00:37:07,560 --> 00:37:09,640
Speaker 5: to a supper club or a pop up, you're going

796
00:37:09,680 --> 00:37:12,440
Speaker 5: for a different experience, you know, because if if, if,

797
00:37:12,600 --> 00:37:14,720
Speaker 5: if it was just a normal restaurant, you know exactly

798
00:37:14,760 --> 00:37:15,320
Speaker 5: what you're getting.

799
00:37:15,640 --> 00:37:16,480
Speaker 4: It's the things you like.

800
00:37:16,600 --> 00:37:18,359
Speaker 5: But when you when you do a supper club where

801
00:37:18,360 --> 00:37:20,799
Speaker 5: you go to a pop up experience, it's for that

802
00:37:20,960 --> 00:37:22,799
Speaker 5: different experience because you want something else.

803
00:37:22,840 --> 00:37:24,400
Speaker 4: You don't want the regular regular.

804
00:37:24,080 --> 00:37:25,800
Speaker 3: Stuff that you have an elevated experience.

805
00:37:25,920 --> 00:37:29,040
Speaker 4: An elevated experience, it's it's a beautiful date night, you

806
00:37:29,120 --> 00:37:29,919
Speaker 4: know that you might.

807
00:37:31,280 --> 00:37:36,279
Speaker 3: Put so what is Zania so oh?

808
00:37:36,440 --> 00:37:39,080
Speaker 4: Is that you all did a lot of I mean, I.

809
00:37:39,000 --> 00:37:40,600
Speaker 1: Mean, we've been known to do a thing into a

810
00:37:40,680 --> 00:37:43,879
Speaker 1: research because I mean New York. Obviously we're here. It's

811
00:37:43,920 --> 00:37:47,960
Speaker 1: diverse Atlanta fool seeing a little different has gotten better?

812
00:37:48,160 --> 00:37:48,960
Speaker 4: Yeah, growing?

813
00:37:49,560 --> 00:37:52,560
Speaker 3: So what is Zaniya? How do we plan to take

814
00:37:52,600 --> 00:37:53,280
Speaker 3: over this market?

815
00:37:53,640 --> 00:37:53,759
Speaker 4: So?

816
00:37:54,080 --> 00:37:56,680
Speaker 5: Zania is a concept that I'm working on back in

817
00:37:56,719 --> 00:38:00,640
Speaker 5: South Africa. It's a private members club members only phones,

818
00:38:00,800 --> 00:38:05,680
Speaker 5: no no, no phones. But it's not a gentleman's cause

819
00:38:05,719 --> 00:38:07,640
Speaker 5: it's a food it's a food space, you know, where

820
00:38:07,640 --> 00:38:10,440
Speaker 5: you can have your meetings. And so that's a concept

821
00:38:10,480 --> 00:38:14,000
Speaker 5: that's you know, and it's baby Steps soon to be

822
00:38:14,080 --> 00:38:15,759
Speaker 5: launched in twenty twenty six and.

823
00:38:15,640 --> 00:38:17,319
Speaker 3: That's coming to Atlanta as well, or just.

824
00:38:18,239 --> 00:38:19,880
Speaker 4: In South Africa. South Africa.

825
00:38:20,000 --> 00:38:22,640
Speaker 2: So talk about social media. How has social media helped

826
00:38:22,640 --> 00:38:25,880
Speaker 2: the brand? And how are you using social media to

827
00:38:26,520 --> 00:38:27,520
Speaker 2: create awareness?

828
00:38:28,280 --> 00:38:30,280
Speaker 5: To be honest, I feel like a lot of social

829
00:38:30,320 --> 00:38:33,839
Speaker 5: media is like smoking mirrors a lot because it's all perception. Right,

830
00:38:34,640 --> 00:38:37,400
Speaker 5: maybe it's not smoking mirrors, but like it's perception. You're

831
00:38:37,400 --> 00:38:39,719
Speaker 5: going to create the brand. It's like how do you

832
00:38:40,320 --> 00:38:43,520
Speaker 5: how do you? What did someone say the other day?

833
00:38:43,560 --> 00:38:45,080
Speaker 4: How you show up? Is how people are going to

834
00:38:45,160 --> 00:38:45,600
Speaker 4: receive you.

835
00:38:46,080 --> 00:38:48,719
Speaker 5: And so I think as I've shown up, I guess

836
00:38:48,840 --> 00:38:51,960
Speaker 5: partnering with you guys for investments with the brand South Africa,

837
00:38:52,120 --> 00:38:53,200
Speaker 5: those are the things.

838
00:38:52,960 --> 00:38:55,680
Speaker 4: That go Okay, cool, she's.

839
00:38:54,960 --> 00:38:57,200
Speaker 5: Doing some stuff, you know, because you know your brands

840
00:38:57,239 --> 00:39:01,840
Speaker 5: are very well known estab and so when you're partnering

841
00:39:02,239 --> 00:39:05,360
Speaker 5: with those kinds of things, I think for me, it

842
00:39:05,400 --> 00:39:07,000
Speaker 5: plays a part because people are watching.

843
00:39:07,120 --> 00:39:09,440
Speaker 4: You know, they may not engage, but they are watching.

844
00:39:09,520 --> 00:39:13,279
Speaker 5: And so I think social media is are as as

845
00:39:13,360 --> 00:39:17,200
Speaker 5: much as exhausting as it is, it's it's a really

846
00:39:17,239 --> 00:39:18,680
Speaker 5: good medium to use.

847
00:39:20,000 --> 00:39:22,960
Speaker 2: Can you explain the difference between a food scene in

848
00:39:23,000 --> 00:39:30,040
Speaker 2: Atlanta and New York City?

849
00:39:29,560 --> 00:39:33,560
Speaker 5: No, you know what I think for me, the food

850
00:39:33,600 --> 00:39:38,799
Speaker 5: scene in Atlanta is growing and it has potential to

851
00:39:38,880 --> 00:39:43,280
Speaker 5: be amazing. And so I mean New York is a beast,

852
00:39:43,360 --> 00:39:44,360
Speaker 5: Miami is a beast.

853
00:39:45,080 --> 00:39:45,480
Speaker 4: London.

854
00:39:45,640 --> 00:39:47,920
Speaker 2: From an educated standpoint, because when I say that New

855
00:39:48,000 --> 00:39:51,160
Speaker 2: York is the top city in America for food, a

856
00:39:51,200 --> 00:39:53,440
Speaker 2: lot of I'm educated on food, but a lot of

857
00:39:53,480 --> 00:39:56,160
Speaker 2: people that may not be as educated as I am,

858
00:39:56,719 --> 00:39:58,880
Speaker 2: they give me pushback on this. They're like, no, New

859
00:39:58,960 --> 00:40:01,560
Speaker 2: York food is nasty, and I'm explaining to him as

860
00:40:01,560 --> 00:40:03,960
Speaker 2: far as how many Michelin star restaurants do we have?

861
00:40:04,120 --> 00:40:08,360
Speaker 2: How many diversity in the food? So, yeah, can you

862
00:40:08,440 --> 00:40:09,960
Speaker 2: just explain that trying?

863
00:40:10,080 --> 00:40:11,839
Speaker 4: Are you trying to let the people in Atlanta kill me?

864
00:40:12,360 --> 00:40:15,799
Speaker 1: We love it, We love it Atlanta, We love Atlanta.

865
00:40:16,480 --> 00:40:20,440
Speaker 5: I think the food scene in Atlanta is growing. I

866
00:40:20,440 --> 00:40:24,080
Speaker 5: think there's a lot of education that's needed. You know,

867
00:40:24,440 --> 00:40:27,320
Speaker 5: It's funny because when I when I came to Atlanta

868
00:40:27,480 --> 00:40:29,520
Speaker 5: in twenty twenty four, was it in twenty twenty four?

869
00:40:29,560 --> 00:40:32,759
Speaker 5: It was like a lot of like the Libanese Persian

870
00:40:33,120 --> 00:40:35,719
Speaker 5: type restaurants were like I still are like a big

871
00:40:35,719 --> 00:40:38,640
Speaker 5: thing like Homer's Kebab. And it's like, there's more to

872
00:40:39,000 --> 00:40:42,240
Speaker 5: cuisine than just that it's great. Mediterranian food is amazing,

873
00:40:42,280 --> 00:40:45,440
Speaker 5: it's delicious, it's healthy, it's but there's more too.

874
00:40:45,680 --> 00:40:47,920
Speaker 2: Well, Actually, this is a better question, what what what

875
00:40:48,239 --> 00:40:50,000
Speaker 2: city in America do you think has the best food?

876
00:40:50,920 --> 00:40:52,640
Speaker 4: Okay, so I've never been to New Orleans.

877
00:40:53,000 --> 00:40:54,560
Speaker 2: The places that you've places that you've.

878
00:40:54,360 --> 00:40:56,120
Speaker 4: Been to absolutely New York.

879
00:40:56,160 --> 00:40:59,040
Speaker 2: So explain why New York is the number one city.

880
00:40:59,320 --> 00:41:02,160
Speaker 5: I would say it's hard to go to New York

881
00:41:02,200 --> 00:41:04,520
Speaker 5: and find a bad restaurant, even if you would just

882
00:41:04,600 --> 00:41:07,200
Speaker 5: walk down the street and turn right like it is.

883
00:41:07,480 --> 00:41:11,319
Speaker 5: It really is hard, right, and it depends on your

884
00:41:11,400 --> 00:41:14,839
Speaker 5: level of also expenditure, what you want to spend. There's

885
00:41:14,840 --> 00:41:17,400
Speaker 5: a lot of competitions that's very hard. So if you

886
00:41:17,480 --> 00:41:19,600
Speaker 5: know that a restaurant has been open for a while,

887
00:41:19,680 --> 00:41:22,800
Speaker 5: you know they are fighting for their lives and they probably.

888
00:41:23,280 --> 00:41:24,600
Speaker 4: Been at it for a while.

889
00:41:25,600 --> 00:41:28,400
Speaker 5: And also just the diversity, like you can you can

890
00:41:28,440 --> 00:41:30,920
Speaker 5: come to New York and find every cuisine known to

891
00:41:31,000 --> 00:41:35,799
Speaker 5: man potentially, you know, And I think that that's what

892
00:41:35,960 --> 00:41:38,839
Speaker 5: makes New York just such a great place to eat.

893
00:41:38,880 --> 00:41:41,880
Speaker 5: I don't think there's anywhere in the world. Actually maybe

894
00:41:41,920 --> 00:41:46,239
Speaker 5: London can potendially be that too, But you know.

895
00:41:48,680 --> 00:41:52,279
Speaker 3: Everything, Okay, guys, I appreciate that message. I'm glad you

896
00:41:52,360 --> 00:41:52,719
Speaker 3: said it.

897
00:41:54,040 --> 00:41:58,160
Speaker 4: But we can get there, I think, I mean, it

898
00:41:58,239 --> 00:41:58,839
Speaker 4: is on the rise.

899
00:41:58,880 --> 00:42:02,480
Speaker 2: And I think that Atlanta in order to compete, you

900
00:42:02,520 --> 00:42:03,080
Speaker 2: just gotta know.

901
00:42:03,800 --> 00:42:05,080
Speaker 4: Yeah, you've got to know.

902
00:42:05,960 --> 00:42:08,840
Speaker 5: And I think for me, what excites me about Atlanta

903
00:42:08,880 --> 00:42:11,000
Speaker 5: is that whenever I've had a pop up, it's not

904
00:42:11,719 --> 00:42:14,439
Speaker 5: it's not that it's not well received, Like people buy

905
00:42:14,480 --> 00:42:17,040
Speaker 5: tickets and they want to be at it. So there's

906
00:42:17,080 --> 00:42:21,080
Speaker 5: clearly a market for something different. You know, if you

907
00:42:21,080 --> 00:42:23,400
Speaker 5: look at the Michelin Star restaurants in Atlanta, they are

908
00:42:23,400 --> 00:42:26,480
Speaker 5: fully booked for at least like two three weeks in advance,

909
00:42:26,600 --> 00:42:29,800
Speaker 5: so you can't just walk in. So that for me says, Okay,

910
00:42:30,480 --> 00:42:33,200
Speaker 5: it's growing and there's still an interest. There's a group.

911
00:42:33,239 --> 00:42:35,279
Speaker 5: Maybe it's a small group of people, but there are

912
00:42:35,320 --> 00:42:38,239
Speaker 5: people that are going in and paying five hundred, eight

913
00:42:38,360 --> 00:42:39,800
Speaker 5: hundred dollars for dinners.

914
00:42:40,320 --> 00:42:42,760
Speaker 4: They clearly because how do those other restaurants survive.

915
00:42:43,120 --> 00:42:45,120
Speaker 3: Do you feel the pressure to be a Michelin Star?

916
00:42:45,640 --> 00:42:48,360
Speaker 5: Do I feel the pressure? I think I would like

917
00:42:48,520 --> 00:42:52,120
Speaker 5: to be. I am working towards that. You know, I

918
00:42:52,160 --> 00:42:57,080
Speaker 5: think you know, as a black female chaf from the continent,

919
00:42:57,160 --> 00:42:58,840
Speaker 5: it would be like insanely epic.

920
00:42:59,000 --> 00:43:01,359
Speaker 1: So I just feel like, as I'm listening to you talk,

921
00:43:01,400 --> 00:43:03,879
Speaker 1: obviously we've tasted some of the food, I just feel

922
00:43:03,880 --> 00:43:05,880
Speaker 1: like there's this trail blazing that's happening with you. I

923
00:43:05,920 --> 00:43:09,400
Speaker 1: wonder if you're looking at it and saying seeing it yourself,

924
00:43:09,440 --> 00:43:12,080
Speaker 1: saying I'm set in a path for so many women

925
00:43:12,480 --> 00:43:14,879
Speaker 1: from my country from here to travel down this path.

926
00:43:14,920 --> 00:43:16,759
Speaker 1: That's why I wonder if Michelin is a goal.

927
00:43:17,080 --> 00:43:19,520
Speaker 5: No, it is, I mean for any shift, right, Michelin,

928
00:43:19,680 --> 00:43:22,960
Speaker 5: James Beard. You know none of those things exist on

929
00:43:23,000 --> 00:43:24,480
Speaker 5: the continent, which is crazy to me.

930
00:43:24,600 --> 00:43:27,400
Speaker 4: But hey whatever, we we did.

931
00:43:27,360 --> 00:43:31,800
Speaker 2: Eat at a Michelin star chef's restaurant in.

932
00:43:33,120 --> 00:43:34,240
Speaker 3: Beni. Yeah.

933
00:43:34,400 --> 00:43:36,160
Speaker 4: Oh he probably trained.

934
00:43:37,440 --> 00:43:40,759
Speaker 5: Oh she she probably trained at a Michelin spot and

935
00:43:40,800 --> 00:43:43,880
Speaker 5: then came to Benin and opened a restaurant in Benie.

936
00:43:43,920 --> 00:43:45,360
Speaker 4: Because there's no Michelin on the continent.

937
00:43:45,680 --> 00:43:49,800
Speaker 2: She's a Michelin star chef, but she was Michelan. It

938
00:43:49,800 --> 00:43:50,280
Speaker 2: was a Michelin.

939
00:43:51,080 --> 00:43:52,680
Speaker 3: She worked the first one to come back.

940
00:43:52,800 --> 00:43:53,759
Speaker 4: Yeah, probably came back.

941
00:43:54,560 --> 00:43:56,960
Speaker 2: It's French, so she came from Paris.

942
00:43:57,160 --> 00:43:59,760
Speaker 5: Yeah, she probably worked at a Michelin spot in Paris

943
00:43:59,760 --> 00:44:01,440
Speaker 5: and want a mission and while she worked there.

944
00:44:01,480 --> 00:44:04,360
Speaker 2: So so there's no Michelin star restaurants. But why do

945
00:44:04,400 --> 00:44:07,680
Speaker 2: we why does why? Why does that validation matter?

946
00:44:09,600 --> 00:44:12,400
Speaker 5: The same validation when you guys hit ten years of

947
00:44:12,400 --> 00:44:14,360
Speaker 5: investments or twenty years or thirty years.

948
00:44:15,080 --> 00:44:16,920
Speaker 3: No, but I find prestigious.

949
00:44:17,000 --> 00:44:17,960
Speaker 4: It's not prestigious.

950
00:44:17,960 --> 00:44:21,120
Speaker 5: It's just like it's like good and faithful servants. You

951
00:44:21,200 --> 00:44:24,040
Speaker 5: have done the work for sure, Some people means nothing

952
00:44:24,120 --> 00:44:24,800
Speaker 5: right they.

953
00:44:24,640 --> 00:44:26,680
Speaker 2: Don't care because I feel like they.

954
00:44:26,520 --> 00:44:27,359
Speaker 4: Don't care for that.

955
00:44:27,480 --> 00:44:29,600
Speaker 5: But I have, you know, I have a lot to

956
00:44:29,640 --> 00:44:32,000
Speaker 5: lose because because of how much I've sacrificed and how

957
00:44:32,080 --> 00:44:33,920
Speaker 5: much I've put in. And so for me, that is

958
00:44:33,960 --> 00:44:36,319
Speaker 5: the ultimate goal, because what are we doing if we're

959
00:44:36,320 --> 00:44:40,560
Speaker 5: not like wanting to achieve excellence and perfectionism does not exist.

960
00:44:40,600 --> 00:44:42,759
Speaker 5: But if we're not striving for it, what do.

961
00:44:42,760 --> 00:44:45,400
Speaker 2: We know for sure? But I think that sometimes it

962
00:44:45,440 --> 00:44:48,239
Speaker 2: can be dangerous if we set our expectations based on

963
00:44:48,440 --> 00:44:49,960
Speaker 2: outsider's approval.

964
00:44:50,520 --> 00:44:51,480
Speaker 4: That is very true.

965
00:44:51,760 --> 00:44:54,400
Speaker 5: And sometimes for me, I'm like, you know, maybe I

966
00:44:54,480 --> 00:44:56,719
Speaker 5: might never get the mischionine because it's a difficult thing

967
00:44:56,760 --> 00:44:58,600
Speaker 5: to get right, But I think I have a good

968
00:44:58,719 --> 00:45:00,640
Speaker 5: chance to get it. And because I have a good

969
00:45:00,680 --> 00:45:02,799
Speaker 5: chance to get it, I might as well try.

970
00:45:02,880 --> 00:45:04,000
Speaker 3: What's the process?

971
00:45:04,920 --> 00:45:05,600
Speaker 4: I have no clue.

972
00:45:06,280 --> 00:45:08,879
Speaker 3: The worst then you don't need it. I think if

973
00:45:08,960 --> 00:45:10,879
Speaker 3: your work is going to speak for.

974
00:45:10,800 --> 00:45:13,520
Speaker 5: Itself, the work will speak for itself. And so for me,

975
00:45:13,880 --> 00:45:15,319
Speaker 5: I'm like, if I don't get it.

976
00:45:15,200 --> 00:45:15,800
Speaker 4: That's okay.

977
00:45:16,080 --> 00:45:17,640
Speaker 2: But it's like Bob Maul never won a.

978
00:45:17,640 --> 00:45:19,280
Speaker 4: Grand that's crazy.

979
00:45:19,360 --> 00:45:20,919
Speaker 3: Now that Christopher Wallace.

980
00:45:20,640 --> 00:45:26,759
Speaker 2: But that doesn't take away exactly he didn't need He

981
00:45:26,840 --> 00:45:29,719
Speaker 2: didn't need the Academy to validate for.

982
00:45:29,719 --> 00:45:34,480
Speaker 5: Me either way from the township that I'm from, to

983
00:45:34,520 --> 00:45:36,960
Speaker 5: be able to open a space and say I have

984
00:45:37,040 --> 00:45:40,920
Speaker 5: a restaurant or a supper club in America. I have

985
00:45:41,080 --> 00:45:45,120
Speaker 5: products in different grocery stores across the US. I have

986
00:45:45,160 --> 00:45:47,480
Speaker 5: a cocol that's already on its own, like.

987
00:45:49,400 --> 00:45:50,720
Speaker 4: You did something, you already.

988
00:45:50,760 --> 00:45:52,680
Speaker 3: Those things exist in South Africa now.

989
00:45:52,880 --> 00:45:55,040
Speaker 5: Those things exist in South Africa now, and some of

990
00:45:55,080 --> 00:45:56,120
Speaker 5: them exist in the US.

991
00:45:56,200 --> 00:45:58,000
Speaker 2: But you know, so before we leave, I do want

992
00:45:58,000 --> 00:46:01,719
Speaker 2: to talk about South Africa. Okay, South Africa. We've hearst

993
00:46:01,719 --> 00:46:04,840
Speaker 2: hold many stories about this, and growing up, I feel like,

994
00:46:05,120 --> 00:46:08,120
Speaker 2: you know, when we saw South Africa receives aparthid in

995
00:46:08,160 --> 00:46:13,320
Speaker 2: Nelson Mandela, all this stuff and then he gets elected

996
00:46:13,840 --> 00:46:16,120
Speaker 2: the whole story and then you know, even now, it's

997
00:46:16,160 --> 00:46:19,120
Speaker 2: just whenever people talk about South Africa, they always say

998
00:46:19,160 --> 00:46:22,600
Speaker 2: like it's just so different from every other part of Africa,

999
00:46:22,680 --> 00:46:24,799
Speaker 2: right for a variety of different reasons, as far as

1000
00:46:24,880 --> 00:46:28,919
Speaker 2: how they categorize race, how dominated it is, as far

1001
00:46:28,960 --> 00:46:32,480
Speaker 2: as like a European influence, how it's just it's just

1002
00:46:33,200 --> 00:46:36,520
Speaker 2: it's always categorized as like just different from the rest

1003
00:46:36,560 --> 00:46:40,000
Speaker 2: of at least Sub Saharan Africa. What can you say

1004
00:46:40,600 --> 00:46:43,080
Speaker 2: to people that's never been to South Africa as far

1005
00:46:43,120 --> 00:46:46,240
Speaker 2: as like what is what's the real deal with South Africa?

1006
00:46:47,000 --> 00:46:50,480
Speaker 5: South Africa is beautiful. I'm not going to say it's

1007
00:46:50,480 --> 00:46:54,040
Speaker 5: a hidden gym, because it's not hidden. It's an incredible,

1008
00:46:54,160 --> 00:46:57,279
Speaker 5: vibrant country. I think one of the things that resonated

1009
00:46:57,320 --> 00:47:01,040
Speaker 5: with Atlanta for me was how similar to Johannesburg it is,

1010
00:47:01,280 --> 00:47:04,960
Speaker 5: you know, the black excellents, the you know, every country

1011
00:47:04,960 --> 00:47:08,600
Speaker 5: for me has difficulties, you know, they that you can't

1012
00:47:08,680 --> 00:47:11,320
Speaker 5: run away from. But I think what makes South Africa

1013
00:47:11,360 --> 00:47:13,000
Speaker 5: beautiful is just the people.

1014
00:47:13,320 --> 00:47:14,200
Speaker 4: The people are.

1015
00:47:14,120 --> 00:47:19,000
Speaker 5: Absolutely incredible, kind, amazing. There's just so much to do

1016
00:47:19,160 --> 00:47:22,640
Speaker 5: as well, at a fraction of the price, you know,

1017
00:47:22,960 --> 00:47:28,239
Speaker 5: because the dollar's around, you know, seventeen to one. You know,

1018
00:47:28,440 --> 00:47:30,520
Speaker 5: you're not going to spend five hundred dollars on a mail,

1019
00:47:32,760 --> 00:47:34,400
Speaker 5: you know, And and.

1020
00:47:34,560 --> 00:47:36,600
Speaker 4: It's it's you. You couldn't.

1021
00:47:36,640 --> 00:47:40,680
Speaker 5: You couldn't you could experience in one country the best

1022
00:47:40,719 --> 00:47:42,359
Speaker 5: of the best. So when I say the best, it's

1023
00:47:42,400 --> 00:47:45,200
Speaker 5: still you know, you could go to I don't know,

1024
00:47:46,000 --> 00:47:47,880
Speaker 5: you could go to Cape Town for example, just use

1025
00:47:47,920 --> 00:47:51,759
Speaker 5: Cape Town as an example and and enjoy luxury whatever.

1026
00:47:51,800 --> 00:47:55,319
Speaker 5: And you can go to Doeburgh and experience just you know,

1027
00:47:56,160 --> 00:48:00,920
Speaker 5: you know, street culture and and township culture. And you

1028
00:48:00,960 --> 00:48:03,600
Speaker 5: can go to Villagazzi Street where you know, the only

1029
00:48:03,640 --> 00:48:06,600
Speaker 5: two Nobel Prize winners lived across well down the road

1030
00:48:06,600 --> 00:48:09,319
Speaker 5: from each other, Desmond Teacher and Nelson Mandela, you know.

1031
00:48:09,960 --> 00:48:12,839
Speaker 5: And so for me, that diversity is amazing. And these

1032
00:48:12,880 --> 00:48:15,720
Speaker 5: places only two hours away from each other by flight,

1033
00:48:16,160 --> 00:48:17,960
Speaker 5: you know. And I don't think there's a country that

1034
00:48:18,000 --> 00:48:21,640
Speaker 5: you can experience the difference that are so close in

1035
00:48:21,680 --> 00:48:25,400
Speaker 5: one in one spot in one country. You know, I

1036
00:48:25,400 --> 00:48:28,960
Speaker 5: think the business opportunities in South Africa are insane. And

1037
00:48:29,080 --> 00:48:32,200
Speaker 5: you know, me being here does not mean there's there's

1038
00:48:32,239 --> 00:48:35,040
Speaker 5: no business opportunities. It's like the machine is still operating

1039
00:48:35,080 --> 00:48:38,360
Speaker 5: itself down south. It's just you know, we've got to

1040
00:48:38,400 --> 00:48:40,880
Speaker 5: expand because you know, people want to grow their brands

1041
00:48:40,880 --> 00:48:44,680
Speaker 5: and be bigger and et cetera. But yeah, you just

1042
00:48:44,719 --> 00:48:46,440
Speaker 5: have to go. I'm yet to meet anyone that goes

1043
00:48:46,440 --> 00:48:47,600
Speaker 5: to South Africa and hates it.

1044
00:48:47,800 --> 00:48:49,040
Speaker 4: Like genuinely.

1045
00:48:51,480 --> 00:48:54,239
Speaker 5: Moving to South Africa, and funny enough, there's so many

1046
00:48:54,280 --> 00:48:55,239
Speaker 5: Americans moving.

1047
00:48:56,960 --> 00:48:58,479
Speaker 3: We haven't been to the country yet.

1048
00:48:58,520 --> 00:48:59,279
Speaker 4: You need to go.

1049
00:48:59,560 --> 00:49:01,560
Speaker 3: We definitely there's somebody.

1050
00:49:01,280 --> 00:49:05,960
Speaker 1: Who was the executive chef for South American Airlines, I

1051
00:49:06,000 --> 00:49:12,160
Speaker 1: believe South Africa South African. So I was wondering, Oh, okay,

1052
00:49:12,239 --> 00:49:12,800
Speaker 1: I see.

1053
00:49:12,840 --> 00:49:14,000
Speaker 3: Well, how did you get the position?

1054
00:49:14,040 --> 00:49:16,279
Speaker 1: And then let's talk about how we can make I

1055
00:49:16,320 --> 00:49:20,160
Speaker 1: was like, that's me, it's you, one of the roles.

1056
00:49:20,080 --> 00:49:21,240
Speaker 3: And how did you get this position?

1057
00:49:22,160 --> 00:49:22,720
Speaker 4: I asked?

1058
00:49:25,480 --> 00:49:27,680
Speaker 5: Literally, you know, It's funny because I went to them,

1059
00:49:28,200 --> 00:49:31,360
Speaker 5: probably was like four years ago, and I was like, hey,

1060
00:49:32,080 --> 00:49:33,920
Speaker 5: you know, I'd love to work with you guys, and

1061
00:49:33,920 --> 00:49:35,719
Speaker 5: they were like, no, we're not. You know, it's not

1062
00:49:35,840 --> 00:49:38,200
Speaker 5: the time, you know, we're not. That's not our focus

1063
00:49:38,200 --> 00:49:41,319
Speaker 5: at the moment. And I actually emailed them about something else.

1064
00:49:41,360 --> 00:49:44,040
Speaker 5: I was actually emailing them about getting my product into

1065
00:49:44,160 --> 00:49:46,440
Speaker 5: the airline, you know, and they were like, you know what,

1066
00:49:46,560 --> 00:49:49,359
Speaker 5: actually we think we have we have something even better

1067
00:49:49,400 --> 00:49:49,960
Speaker 5: for you, you know.

1068
00:49:50,080 --> 00:49:52,320
Speaker 4: And so that's basically what happens.

1069
00:49:52,360 --> 00:49:54,080
Speaker 5: Like most of the things I've ever gone is because

1070
00:49:54,120 --> 00:49:56,000
Speaker 5: I just asked a question and I was like, hey,

1071
00:49:56,440 --> 00:49:59,440
Speaker 5: do you think we could do something with investments in

1072
00:49:59,440 --> 00:50:01,560
Speaker 5: Brents all that forget I could have gotten a know,

1073
00:50:01,760 --> 00:50:03,399
Speaker 5: I could have gotten a maybe it could I could

1074
00:50:03,440 --> 00:50:07,120
Speaker 5: have gotten you know, maybe next time. But most of

1075
00:50:07,160 --> 00:50:08,600
Speaker 5: the things I've ever done is because.

1076
00:50:08,360 --> 00:50:10,120
Speaker 3: I just asked, what kind of perks come with that?

1077
00:50:11,440 --> 00:50:17,040
Speaker 5: The hurts, the disappointment, there's no perks. You gotta work hard, yeah,

1078
00:50:17,080 --> 00:50:18,919
Speaker 5: you know, it's just it's hard work. And then it's

1079
00:50:19,000 --> 00:50:21,080
Speaker 5: you know, it's hard work, and it's hard work. And

1080
00:50:21,239 --> 00:50:23,600
Speaker 5: I guess you have to have thick skin because you're

1081
00:50:23,640 --> 00:50:26,040
Speaker 5: not always going to get a yes, or somebody is

1082
00:50:26,080 --> 00:50:27,480
Speaker 5: not going to reply because.

1083
00:50:27,239 --> 00:50:29,200
Speaker 4: I'm not necessarily known.

1084
00:50:29,320 --> 00:50:32,080
Speaker 5: But there was someone who once said, like, you are

1085
00:50:32,120 --> 00:50:34,680
Speaker 5: five people away from getting to the people you want

1086
00:50:34,680 --> 00:50:35,960
Speaker 5: to know.

1087
00:50:36,640 --> 00:50:38,120
Speaker 4: So and I'm a believe of that.

1088
00:50:38,239 --> 00:50:40,640
Speaker 5: So it would have been asked, this person who's going

1089
00:50:40,680 --> 00:50:42,920
Speaker 5: to ask this person? You know, and you will get

1090
00:50:42,960 --> 00:50:46,480
Speaker 5: to the answer that you want, you know, So just ask.

1091
00:50:46,880 --> 00:50:49,520
Speaker 2: Asking, you shall receive. Well you have, thank you for

1092
00:50:49,560 --> 00:50:52,239
Speaker 2: your time, Thank you telling people how to follow you

1093
00:50:52,280 --> 00:50:53,960
Speaker 2: on social media and everything.

1094
00:50:54,120 --> 00:50:57,000
Speaker 5: Yeah, so you could follow me on Instagram which is

1095
00:50:57,040 --> 00:51:01,120
Speaker 5: Lorna my circle. I'm sure it'll pop up somewhere. But yeah,

1096
00:51:01,160 --> 00:51:03,799
Speaker 5: so Lona my circle and then on Twitter or x

1097
00:51:03,920 --> 00:51:10,000
Speaker 5: is at Lorns underscore my circle, TikTok is Lona myco eats.

1098
00:51:10,520 --> 00:51:13,080
Speaker 5: But yeah, you know, stay in church, follow the Ikaya

1099
00:51:13,200 --> 00:51:14,839
Speaker 5: dining experience because it's going to be.

1100
00:51:16,840 --> 00:51:20,000
Speaker 4: We don't be there, you know the number.

1101
00:51:20,520 --> 00:51:22,920
Speaker 3: When I get there, I should the caviar should be

1102
00:51:22,960 --> 00:51:26,000
Speaker 3: ready of course. Okay, okay, okay.

1103
00:51:25,680 --> 00:51:27,560
Speaker 2: All right, God, thank you for see you next week.

1104
00:51:27,640 --> 00:51:28,240
Speaker 3: Please please