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Speaker 1: heart my next guest. He is a James Beard nominated chef.

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Speaker 1: He's also chef on BuzzFeed. Everybody knows those tasty platforms.

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Speaker 1: So but you know the number one thing on Facebook

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Speaker 1: is food videos. The number one thing you get. You're

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Speaker 1: getting that food right. People will watch food. He de baby.

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Speaker 1: He has a new show that debated on the TV.

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Speaker 1: Wants a new network called the Cleo. It's just just

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Speaker 1: eats with Chef JJ. Please welcome to Money Making Conversation.

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Speaker 1: Chef J. J. Johnson. Hello, Hey, how are you? Oh?

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Speaker 1: I said all this in talking then he can't talk now, Yeah,

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Speaker 1: I was. I was so excited. How you insured me that?

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Speaker 1: I was so caught off guard. I didn't really know

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Speaker 1: what to say. Well, we look at man, it's about food, brother,

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Speaker 1: it's about that fun. I got me so excited about myself.

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Speaker 1: I was like, WHOA, Well you should be because of

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Speaker 1: the fact that what you do in the life we

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Speaker 1: live now, uh cookie and how you cook and the

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Speaker 1: different ways you can serve people. You know that you know,

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Speaker 1: they talk about to do it yourself networks, but the

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Speaker 1: food industry, the cooking show industries, is own version of

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Speaker 1: doing it yourself. Correct, But they just don't say do

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Speaker 1: it yourself right correct, You're right, Uh, it is truly

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Speaker 1: do it yourself, but they're not telling you that. They're

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Speaker 1: giving you that support, that backbone to make you feel

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Speaker 1: like they're there and then you are truly doing it

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Speaker 1: yourself like we're doing it. So I know because because

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Speaker 1: I watched I watched the show. You know, I watched

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Speaker 1: the show and I go, okay, okay, let's see what

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Speaker 1: they're doing, okay, and I get mad if they don't

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Speaker 1: give me the recipe. You know. That's that just drives

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Speaker 1: me crazy when I see something good on TV and

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Speaker 1: I want to make it and I don't have the recipe.

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Speaker 1: So tell us about your little history of our how

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Speaker 1: you got how you got started? Because I want to

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Speaker 1: talk about this, uh, this restaurant that you have. Uh

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Speaker 1: it was something on the menu that that that really

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Speaker 1: caught my attention. But tell me how you got started this, YEF,

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Speaker 1: because you know, I'm a I'm an award winning baker.

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Speaker 1: I got started baking like four years ago that's how

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Speaker 1: I got started. Oh wow, okay, so I got started

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Speaker 1: about fifteen years ago. Was literally just what he did.

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Speaker 1: Lu Shawn is just hobby fying out here. You're just

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Speaker 1: telling people I'm award winning baker. This is what he do.

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Speaker 1: Follow his instructions, you know, said I want one of

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Speaker 1: those ties, or send it to me. Absolutely absolutely. Um.

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Speaker 1: So yeah, I started the kitchen super young when my

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Speaker 1: grandmother got me starting to the kitchen really young. Um,

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Speaker 1: and she made it really fun for me. Um. So

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Speaker 1: I used to spend time in the kitchen. I didn't

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Speaker 1: really watch cartoons or anything. Cooking was my cartoon. Um.

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Speaker 1: Kind of fast forward love cooking. Would try to do

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Speaker 1: family birthday dinners and mess up people's birthdays, trying to

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Speaker 1: cook something that my mom would allow me to cook. Um.

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Speaker 1: But they were really fueling me or getting me prepared

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Speaker 1: for what I'm doing now. And then about the age

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Speaker 1: of fourteen, I started working as a dishwasher at a

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Speaker 1: country club. To ride my bike, my bike back and forth.

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Speaker 1: So I grew up in northeast Pennsylvania in the Poconos.

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Speaker 1: Um I wrote my bike back and forth. I went

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Speaker 1: to culinary school, a coloring suite of America and then

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Speaker 1: wind up working in New York City. While while I

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Speaker 1: was working in New York City, I lived with family

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Speaker 1: in Harlem. Um, and I've been in Harlem ever since

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Speaker 1: now for about fifteen years. Regulations. Now, what are you

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Speaker 1: And one of the restaurants that you have was every

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Speaker 1: At Life Hotel. Yes, okay cool, And that's in the

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Speaker 1: Nomad District if anybody knows that's that's kind of like

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Speaker 1: it's called North of Madison Square and uh, it's a

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Speaker 1: really I guess it's it's a whole neighborhood like just transforming, correct, Yeah,

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Speaker 1: the neighborhood is really transforming into transforming neighborhood. We're on

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Speaker 1: a we're on a block that's transforming. You would know

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Speaker 1: it as back in the day as like Midtown or

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Speaker 1: little Little West Africa or Korea Town. So we're like

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Speaker 1: one block away from Korea Town. So we're thirty first

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Speaker 1: Street between fits and six M Henry in the Life

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Speaker 1: Hotel or Henry by j J. And let me just

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Speaker 1: the setting is in Manhattan, Manhattan and New York City

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Speaker 1: is where we're talking about the restaurant location. Now it's

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Speaker 1: a couple of you know, I'm a foodie. So immediately

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Speaker 1: when I when it was coming to my show, I

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Speaker 1: had to go to the menu. I had to go

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Speaker 1: to the menu. What called my eye with the college

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Speaker 1: green salad. Oh yeah, that's the color green salade is

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Speaker 1: an infamous see colin greensy, everybody up on Coli green salad. Now,

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Speaker 1: so you know, so that means that, Okay, it's the

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Speaker 1: college greens are not cooked. They're treated like lettish. Correct,

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Speaker 1: color greens are not cooked at all. You know, Kal

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Speaker 1: has been getting all this credit in the last ten years, right, Collereens,

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Speaker 1: I've worked. Colle Greens have worked harder than Kal. So

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Speaker 1: I wanted to give you know, I wanted if Kyla

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Speaker 1: greens some type of a different breath or knowing that

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Speaker 1: you can eat colar green draw and it's really good

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Speaker 1: for you the stem and everything. So it's a color

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Speaker 1: green salad that it feels like a chop salad. It

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Speaker 1: comes with some red beans, cucumbers, and like in a

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Speaker 1: coconut dressing. Okay, now now that's that's genius right there.

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Speaker 1: Now you're in the kitchen. Now you're the mad scientist, right,

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Speaker 1: so this is a mad scientist salad. Okay, I'm just

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Speaker 1: telling you all, I eat everywhere. I eat everywhere. I

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Speaker 1: had the color green soup I was in, I was

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Speaker 1: in Flying Biscuit. Yesterday I had the scrambled eggs and

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Speaker 1: colar green with bacon. So I've never had the college

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Speaker 1: green salad. So this is a mad scientist mix. So

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Speaker 1: so you you're telling people you're you're thinking about this idea, Well,

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Speaker 1: how did you look at you did look at you? Like? Really,

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Speaker 1: j J Really you think? I mean people look at

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Speaker 1: people look at me crazy all the time with the

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Speaker 1: collar green salad. I think I sold the color greens

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Speaker 1: and salt water to make them tender. They think I

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Speaker 1: blanch them in water. No, I just treat the color green. Truly,

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Speaker 1: there's a collar green that we've in the store. It's

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Speaker 1: not a baby colar green. It's not a super baby

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Speaker 1: collar green. This is this is a colar green um.

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Speaker 1: And it's it's really nice. It's it's something that is

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Speaker 1: familiar but unfamiliar um. And it's something you could truly

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Speaker 1: do at home. You can get these colar greens and

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Speaker 1: you know, you can put chicken on top of salmon

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Speaker 1: or some some steak, you know. So so you know

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Speaker 1: I'm just taking you along the journey of the African

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Speaker 1: diaspora and kind of paying homage and respect to the

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Speaker 1: flavors of who we are and kind of what we do. Okay, cool,

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Speaker 1: let's talk about it. Okay, So she got the beans

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Speaker 1: in there, You got the quem I think they're they're

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Speaker 1: assuming a thing. They squ combers are chopped coup combers

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Speaker 1: that you have in this house, thinly sliced cucumbers and

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Speaker 1: you have to slice cucumbers and cash you some candy,

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Speaker 1: cash shoes and red bean. Yeah, just mad Sidi. I

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Speaker 1: like it. I like that you called me the mad scientists.

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Speaker 1: Who has ever had candy Cashi's I'm just sorry. That's

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Speaker 1: candypy cons Okay, yea, all that. Okay, Now the coconut dressy,

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Speaker 1: the coconut dressy, tell me about that. So coconut dressing

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Speaker 1: is h just some coconut milk, a little bit of

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Speaker 1: bird's eye chili, cumin um, blended oil, some shallot, and

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Speaker 1: the kids is that the spice and the spice and

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Speaker 1: the coconut dressing will cut through the bitterness of the

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Speaker 1: collar green. So it gives it a really nice balance.

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Speaker 1: So if you don't have like Bird's Eye chili. You

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Speaker 1: could use Chipotle, or you can use some other type

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Speaker 1: of chili that you really love. So another thing that

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Speaker 1: caught my eye and I really didn't understand it was

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Speaker 1: called it was all a dream. That was all the

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Speaker 1: dream we used to reword of magazines. Um, if you

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Speaker 1: can get the whole menu so that you get one

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Speaker 1: of everything, I say that you should share with fortified people.

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Speaker 1: So it's a big celebration at the table. You're having

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Speaker 1: this ultimate dream meal. Um and uh, I just referenced

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Speaker 1: it after the Biggie song. I'm telling you. See, he

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Speaker 1: knows I've looked at his menus. You know, do you

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Speaker 1: get to sweet potato pie too? That's your dessert? Should

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Speaker 1: you get that sleep potato pie? You gotta get to

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Speaker 1: sleep legendary? If we do it with purple yam, you know,

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Speaker 1: you have to get cooking on ice cream. You know,

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Speaker 1: we're really we're really taking it. Oh my goodness, so

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Speaker 1: so so the thing about it, I really really when

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Speaker 1: I talk about food, I really like talking to people

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Speaker 1: who enjoy food. You enjoy food, you enjoy the kitchen experience.

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Speaker 1: I'm assuming it goes back to your childhood when he

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Speaker 1: was in the kitchen and and then being able to

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Speaker 1: look at other people. Are you washing dishes? Being able

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Speaker 1: to see other people do something that you want to

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Speaker 1: do it. It's a passion for you, right J J. Yeah,

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Speaker 1: it's a big passion for me. You know. Um, the

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Speaker 1: reason why I love cooking food and really fortunate of

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Speaker 1: having one restaurant right now in the second one coming

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Speaker 1: as I'm connecting people every day, and the greatest connector's food.

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Speaker 1: So if I'm able to do it with the food

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Speaker 1: that I truly love to cook and give you these

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Speaker 1: amazing nostalgic moments, Um, then I've done my job and

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Speaker 1: to keep me going to the next day. I will

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Speaker 1: be in New York tomorrow, my friend. Okay, amazing, So

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Speaker 1: so I should see you tomorrow. You will see me

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Speaker 1: tomorrow night. I swear to you, you will see me

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Speaker 1: tomorrow night. Um, I will definitely want to try this, colleague,

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Speaker 1: green salad. I'm telling your front, Um, I haven't ready

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Speaker 1: for you. I will be. And I just wanted to

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Speaker 1: just don't put no chicken on in another I just

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Speaker 1: want to because that's that's that's just such a great

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Speaker 1: level of curiosity for me. I know, it's gonna taste great.

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Speaker 1: And then so because the restaurant opens at five thirty. Correct, Yes,

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Speaker 1: the restaurant open. Correct. I'll be on top of your game, baby,

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Speaker 1: over the top of your day. It I did, and

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Speaker 1: so and so I'll be there tomorrow like I landed.

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Speaker 1: They clock tomorrow. I have some meetings all day and

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Speaker 1: so I plan on eating dinner at your place tomorrow.

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Speaker 1: For sure, Gonna be by myself. If I can bring

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Speaker 1: another person in there, I will, but uh definitely my friend.

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Speaker 1: Uh I. I just feel that when I when I

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Speaker 1: see young people out there living their dreams with a passion,

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Speaker 1: and saidn't I want to talk about this restaurant concept

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Speaker 1: we've just been talking about. The food is in New

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Speaker 1: York City in the Nomad district. Um the name of

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Speaker 1: the whole, the name of the project, and the menu?

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Speaker 1: How does that? How does that? How does that developed?

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Speaker 1: When you when you this menu? Because that always was

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Speaker 1: my curiosity. How do you how do you do a

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Speaker 1: menu for a certain restaurant? How's that done? You know?

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Speaker 1: The menu for the Henry in the Light Hotel UHR

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Speaker 1: is truly curated. So for me, I'm curating the menu

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Speaker 1: the way the way the menu that the light flaide

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Speaker 1: take you from the lightest and flavor to the heaviest

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Speaker 1: and flavor. I recommend about two and a half items

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Speaker 1: per person so that you can really get a good experience. UM.

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Speaker 1: And for me, I'm cooking the food of the African

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Speaker 1: diastera I call a Pan African. Um. It's who that

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Speaker 1: comes from West Africa into the into the Caribbean and

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Speaker 1: HiT's the HiT's South America and really hitting the ports

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Speaker 1: of where um, West African slaves have have went to

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Speaker 1: force migration. UM. So I'm pulling a lot of those

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Speaker 1: flavors and I'm I'm showcasing that. So you'll see things

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Speaker 1: to West African peanut sauce, or you'll see um jelaff rice. Uh,

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Speaker 1: you'll see a turk of a take on our escapes

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Speaker 1: or jerk. So we're really celebrating places and people, um.

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Speaker 1: And I'm doing it from lightness and flavor the heaviest UM.

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Speaker 1: And I hope give me tomorrow, my friend. I'm just

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Speaker 1: gonna let you know that we're gonna be right back

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Speaker 1: to talking about this TV show. Just eat what you

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Speaker 1: have j J on the new TV one network called Cleo,

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Speaker 1: be right back more money making conversation. Hi, just for

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Speaker 1: Seawan McDonald and you're listening to money making Conversations on

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Speaker 1: the phone. Is a James Beard nominated chef. He has

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Speaker 1: a new TV show on TV ones the new Cleo

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Speaker 1: Network called Just Eats or Chef JJ. Back on the

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Speaker 1: phone is my man, j J. The mad Scientists of food.

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Speaker 1: Mad Scientists. I'm telling I'm telling something, JJ. You got

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Speaker 1: take it because you're doing some stuff, man, that needs

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Speaker 1: to be understood. Everybody gotta have a little hook, a

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Speaker 1: little angle that you in that kitchen. Man, I could

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Speaker 1: just see because you're doing some stuff everybody's not doing.

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Speaker 1: And it's good food and that and that's the next

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Speaker 1: step of how people do do a like I got

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Speaker 1: that restaurant in Chicago. I believe what you're going. Then

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Speaker 1: you just smell food, you know. Yeah, they just bust

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Speaker 1: up a little balloon with you and they charge you

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Speaker 1: for that. Yes they do, Oh yes, he does. They

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Speaker 1: they charge you. They charge you the balloon. They looking

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Speaker 1: at me like, I'm just no that you that spells good? Okay,

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Speaker 1: give me any money, leave the room. And that's what

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Speaker 1: that's that's a that's a that's a mad scientist move

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Speaker 1: that's a man's a mad sign. They are mad science.

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Speaker 1: So they are mad scientists over there. And so when

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Speaker 1: I when I look at what he's doing and being innovative.

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Speaker 1: So let's talk about your TV show. Because people I

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Speaker 1: produce TV shows, I've always looking for talent to do

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Speaker 1: television shows. How do you get on TV shift JJ?

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Speaker 1: Who approached you? And how did the whole concept come about?

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Speaker 1: So I gotta approached for our production company named Powerhouse Production.

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Speaker 1: Good people, good people. I know those people. Those two ladies,

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Speaker 1: great people. Rochelle brown Sea, I'm shung. I'm she had

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Speaker 1: very very good been in the food business, food game

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Speaker 1: for a really long time. Legends produced some really great

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Speaker 1: television shows that we still watch today and or have

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Speaker 1: watched for many years. So for me, that was an

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Speaker 1: honor to be able to work with Powerhouse Productions. UM.

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Speaker 1: And they said, hey, there's a new network coming out.

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Speaker 1: I think you'd be perfe four. UM. Are you interested

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Speaker 1: in potentially shooting this pilot UH for this for the

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Speaker 1: style of show, UM for a new network with TV one.

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Speaker 1: I said, well, let's try. Let's try to do it.

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Speaker 1: I'm not really a fan of like a cooking stir

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Speaker 1: kind of show. Um, but let's let's shoot it. Let's

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Speaker 1: see what happened. So they shot, they brought it to Cleo.

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Speaker 1: Cleo really brought TV one. They sat to be perfect

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Speaker 1: for Cleo. Um. And then we all worked together once

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Speaker 1: they got picked up on developing it to be more

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Speaker 1: than just this cooking show where you have great conversation

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Speaker 1: around food. UM. So that's how we got to the show.

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Speaker 1: I think it has been able to have been grateful

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Speaker 1: to be able to get on television. Is I know

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Speaker 1: a lot of chefs look at being on TV as

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Speaker 1: like the Pinnacle. I'm just fortunate that I would. I'm

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Speaker 1: able to be on TV. At the end of the day,

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Speaker 1: I think I got there because when people come to

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Speaker 1: the restaurant, they really love the food, and the food

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Speaker 1: is what represents the chef, and then after that they've

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Speaker 1: got to get to know the chef and kind of

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Speaker 1: go from there. So I always believe in the food,

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Speaker 1: and that's why I'm able to get to where I'm

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Speaker 1: I'm able to get to where I am today to

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Speaker 1: show us like a business move for you for your brand,

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Speaker 1: to promote all your your restaurant, your future endeavors all

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Speaker 1: is to show about just your craft about your love

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Speaker 1: of food. I mean for me, I would say it's

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Speaker 1: about both. But yeah, it's definitely for me. It's more

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Speaker 1: of a business move than for the craft. Um, it's

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Speaker 1: really showing. You know, you don't really see black shafts

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Speaker 1: on television. There's a couple that you see. So it

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Speaker 1: was breaking down that door and also being able to

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Speaker 1: be on a network for us by US really really

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Speaker 1: sold it for me. Um. So that was that was

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Speaker 1: kind of the business or power move, and then the

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Speaker 1: passion kind of comes out as you when you watch

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Speaker 1: the show that you see that the food connects people

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Speaker 1: and and and and while they're cooking alongside of me

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Speaker 1: or rabbing conversation and they're eating, these two people that

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Speaker 1: might not really know each other or do you know

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Speaker 1: each other become closer around food and around the table.

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Speaker 1: And that's really what it's all about. I know. The

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Speaker 1: food is really interesting. I was in the Anchorage of

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Speaker 1: Alaska and I was eating at this restaurant and I

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Speaker 1: got a shrimp fried you know, shrimping grits, and they

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Speaker 1: actually made the shrimping grits. They had an egg over

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Speaker 1: easy on top. I never had shrimping grits like that.

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Speaker 1: And then as other person sitting next to me they

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Speaker 1: had some type of carlamarre and and all of a

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Speaker 1: sudden we just I didn't even know these people and

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Speaker 1: we just thought eat off each other's plate. It was

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Speaker 1: like the coolest thing. You know. I'm going like, this

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Speaker 1: is not really normal. You know, you don't normally do

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Speaker 1: stuff like that, but food creates a little at atmosphere

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Speaker 1: that makes you want to share, that makes you want

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Speaker 1: to talk and go, this is really good. Try this,

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Speaker 1: and I'm big at doing things like that. It really

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Speaker 1: creates a kind of like a communion of our opportunities

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Speaker 1: to be able to share a great conversation amongst good

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Speaker 1: amongst good, good food, bad food, cretty good conversation to

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Speaker 1: that bad food and pretty good conversation. It could or

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Speaker 1: give you really bad moment, but you we're talking about

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Speaker 1: great food here. So so that's that's that's the essence

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Speaker 1: of what you're doing. Now, that's you got one restaurant rolling.

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Speaker 1: Now you want to go back to your home front

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Speaker 1: up in Harlem and do a restaurant there. Tell us

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Speaker 1: about that. So I'm opening up this spring um a

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Speaker 1: quick service restaurant called field Trip J J. Spring already,

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Speaker 1: which what's spring happened? He said this spring? Right? The

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Speaker 1: spring happen wasn't springers are here already. I feel like

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Speaker 1: I'll just tell us whether in New York not right

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Speaker 1: coming coming this spring. So I gotta hold the man

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Speaker 1: sizes in check now, the mad sizes, I gotta hold

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Speaker 1: him in check now. So it's coming this spring up

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Speaker 1: in Harlem. Go, I have another place for me to go.

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Speaker 1: Tell me about this. It's called Field Trip. It's a

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Speaker 1: rice bull shop with global flavors, so it's different races

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Speaker 1: from around the world. It's our addresses one on nine

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Speaker 1: Lennox Avenue, so it's between one and one sixteenth and

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Speaker 1: Lenox Avenue in front of the two and at three train. Um,

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Speaker 1: you come in order from the counter. Who have five

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Speaker 1: rice bowls, a veggie green bun, a couple of salads,

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Speaker 1: beer and wine on tap, and a little bit of

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Speaker 1: red velvet soft serve ice cream ice cream. Everybody moved.

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Speaker 1: You had them at the at the ice at ice cream,

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Speaker 1: you had you know everything. I gotta talk to somebody,

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Speaker 1: uh differently, But the goal is to be back Harlem.

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Speaker 1: That's kind of where I started. My community really has

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Speaker 1: got me to where I am today. And then the

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Speaker 1: goal is to open up this really affordable h place

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Speaker 1: for the community that hopefully can become legendary like other

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Speaker 1: places like Melba's or amy Rous or Sylvia's. You know

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Speaker 1: those household Harlem names, um that really fuel Harlem every day.

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Speaker 1: So with Sylvia's, that's so food, that's a differen that's

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Speaker 1: a deffer, that's a different way. That's where you're going

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Speaker 1: to get their yams and that heavy food. I call

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Speaker 1: that heavy food up and steal you. But it's gonna

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Speaker 1: be like it's gonna be light. And I'm telling you

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Speaker 1: j J. I get around now your boy your book

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Speaker 1: Open Town you're talking about. I'm like you knows I

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Speaker 1: love eating. That's why I love and plea me. I

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Speaker 1: don't want this to be your When when this restaurant

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Speaker 1: opens up, Field Trip, please come back on the show

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Speaker 1: so we can promote that and let me know ahead

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Speaker 1: of time. So I got a big following in the

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Speaker 1: New York City market, and I let people know what's

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Speaker 1: opening because that's what money Making Conversation was created to

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Speaker 1: be able to have small business and give my platform

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Speaker 1: to speak behind the scenes and recognize the true stars,

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Speaker 1: the two chars, the true stars in the kitchen, and

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Speaker 1: now the businesses businessmen. Social media has allowed you guys

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Speaker 1: to be able to take your brand and put it

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Speaker 1: on television like I said, it is uh and change

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Speaker 1: the way people approached life in the kitchen. And I'm

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Speaker 1: gonna be honest with you all. I used to look

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Speaker 1: at the rest to Be book and it was scared

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Speaker 1: because I couldn't understand. It's just some of these recipe

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Speaker 1: books just look like look like math books. To me,

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Speaker 1: are we gonna like what the heck going on here?

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Speaker 1: My degree in math? I'm I'm afraid, but I want

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Speaker 1: to look at somebody like you on TV. You're smiling,

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Speaker 1: you're you're you're happy, You're showing me a way of

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Speaker 1: actually seeing it done at the beginning, middling in you're

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Speaker 1: changing lives. But I want I won't let you know

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Speaker 1: that may you affected people in a very very positive way. No, yeah, um.

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Speaker 1: The goal is, you know, for me, is that I'm

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Speaker 1: able to employ people that look like me right that

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Speaker 1: potentially don't get a shot another get a shot in

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Speaker 1: other restaurants, right, have been super talented and they haven't

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Speaker 1: been getting promoted. And by every time I may be

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Speaker 1: open up a restaurant or do another project, I'm able

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Speaker 1: to employ people and a lot of people that want

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Speaker 1: to work like work for me, look like me, which

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Speaker 1: is a truly great thing, truly great thing for me.

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Speaker 1: Um And I'm just gonna I'm just talking along. It's

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Speaker 1: a marathon. I'm really not trying to get to the

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Speaker 1: I'm not trying to Most people are trying to get

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Speaker 1: to the light at the end of the tunnel. I'm

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Speaker 1: just trying to maintain the light because the late the light,

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Speaker 1: the tunnel shift, the light shift, so if I can

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Speaker 1: see the light, I'm good. I'm not trying to get

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Speaker 1: to the end because when you get to the end,

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Speaker 1: what's there's nothing left? Well, you know the thing I

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Speaker 1: like about it. Let me never just say this about him,

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Speaker 1: and he's saying something that I cannot ignore. Okay, when

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Speaker 1: you talk about black shelfs, the black cooks, you talk

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Speaker 1: about soul food restaurants, you talk about Bobby Q, you

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00:22:33,840 --> 00:22:37,280
Speaker 1: talk about boot and you talk about food that somehow

425
00:22:37,680 --> 00:22:40,440
Speaker 1: has been regulated this with this what African America, black

426
00:22:40,440 --> 00:22:42,399
Speaker 1: people are, people of color, can do? They do this

427
00:22:42,480 --> 00:22:46,240
Speaker 1: type of food and so and so that's what he's saying.

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00:22:46,320 --> 00:22:51,160
Speaker 1: He said he's a chef. He's a James Beard nominated chef,

429
00:22:51,400 --> 00:22:53,520
Speaker 1: which is a whole different level of being a chef.

430
00:22:54,119 --> 00:22:56,119
Speaker 1: And that I want to I want to thank you

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00:22:56,160 --> 00:22:59,320
Speaker 1: for for for saying that. You said that twice in

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00:22:59,359 --> 00:23:02,080
Speaker 1: his interview. And I have to remind people, why are

433
00:23:02,080 --> 00:23:05,240
Speaker 1: you saying it twice? Seeing somebody on TV cooking this

434
00:23:05,280 --> 00:23:08,320
Speaker 1: way and he's Mail and he's an African American mayle,

435
00:23:08,640 --> 00:23:11,720
Speaker 1: and that's important. Don't stop what you're doing. Like I said,

436
00:23:11,720 --> 00:23:13,760
Speaker 1: I'd be at your place tomorrow, so just give me

437
00:23:13,920 --> 00:23:16,520
Speaker 1: when I when I show up tomorrow, what's the experience

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00:23:16,520 --> 00:23:18,240
Speaker 1: when I walk in and you're gonna be a hostess?

439
00:23:18,280 --> 00:23:21,240
Speaker 1: Wait on me, do I seat myself? What's the experience

440
00:23:21,240 --> 00:23:23,679
Speaker 1: when I walk into when the restaurant tomorrow that opens it?

441
00:23:24,960 --> 00:23:27,159
Speaker 1: When you walk into Marrow, you're gonna walk into nineties

442
00:23:27,200 --> 00:23:28,879
Speaker 1: hip up an R and B. So you might hear

443
00:23:28,920 --> 00:23:30,920
Speaker 1: a something that takes you back to driving a Honda

444
00:23:30,920 --> 00:23:35,359
Speaker 1: Accord and I'm not sure. Um Hot Wool, greet you

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00:23:35,520 --> 00:23:45,800
Speaker 1: Bobby Brown Brown on from No we do, don't we do?

446
00:23:45,880 --> 00:23:48,720
Speaker 1: Play an amazing playlist. Music is a very very uh

447
00:23:49,000 --> 00:23:52,760
Speaker 1: intricate part of what I do in the dining scene. Um.

448
00:23:52,800 --> 00:23:54,480
Speaker 1: And the host Wool set you down at a table,

449
00:23:54,560 --> 00:23:57,640
Speaker 1: you have a server. Um, it's a very intimate setting.

450
00:23:58,440 --> 00:24:01,280
Speaker 1: Lights are low, just big windows open to the street.

451
00:24:01,320 --> 00:24:04,480
Speaker 1: The kitchen is semi open. Um. It's a small dining

452
00:24:04,560 --> 00:24:07,119
Speaker 1: room and you should have an amazing time. But my

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00:24:07,200 --> 00:24:10,200
Speaker 1: friend I had amazing time with this interview. Again, Uh

454
00:24:10,480 --> 00:24:14,240
Speaker 1: incredible Chef. He's a new TV show just debated on

455
00:24:14,359 --> 00:24:18,280
Speaker 1: the TV ones new network called the Cleo Network called

456
00:24:18,320 --> 00:24:21,080
Speaker 1: Just Eats with Chef JJ. Chef, I will I'll be

457
00:24:21,119 --> 00:24:23,239
Speaker 1: at your place tomorrow. I promise you I will be

458
00:24:23,280 --> 00:24:25,399
Speaker 1: there tomorrow. Will be taking pictures, putting on my social

459
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Speaker 1: media because man, I got to get the college green salad.

460
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Speaker 1: I can't wait to see you. Thank you for having

461
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Speaker 1: me on. It's been a true pleasure. Matt Sadists, I'm coming.

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