1 00:00:00,400 --> 00:00:03,320 Speaker 1: Welcome to Money Making Conversations Masterclass. I am your host, 2 00:00:03,360 --> 00:00:06,760 Speaker 1: Rashean McDonald. I recognized that we all have different definitions 3 00:00:06,800 --> 00:00:09,000 Speaker 1: of success. For you, it may be the size of 4 00:00:09,000 --> 00:00:12,239 Speaker 1: your paycheck. Mine has inspiring people to accomplish their goals 5 00:00:12,320 --> 00:00:15,120 Speaker 1: and live their very best life. It's time to stop 6 00:00:15,120 --> 00:00:18,480 Speaker 1: reading other people's success stories and start writing their own 7 00:00:18,880 --> 00:00:21,720 Speaker 1: or writing your own. People always talk about the purpose 8 00:00:21,880 --> 00:00:24,599 Speaker 1: or your gift. If you have a gift, leave with 9 00:00:24,640 --> 00:00:26,880 Speaker 1: your gift and don't let your friends, family, and coworkers 10 00:00:26,880 --> 00:00:30,000 Speaker 1: stop you from planning or living your dream. My next 11 00:00:30,040 --> 00:00:33,320 Speaker 1: guest is a dear friend, chef Gernard Wells. He's annoyed 12 00:00:33,320 --> 00:00:37,479 Speaker 1: winning TV host, celebrity chef, best selling cookbook author, and 13 00:00:37,520 --> 00:00:41,080 Speaker 1: best known from numerous appearances on the Food Network and 14 00:00:41,159 --> 00:00:45,120 Speaker 1: Cooking Channel shows. He's the host of New Soul Kitchen 15 00:00:45,200 --> 00:00:47,960 Speaker 1: Remix on Cleo TV. Is the co host on The 16 00:00:47,960 --> 00:00:50,000 Speaker 1: Best Thing They Have Eight, which I hate watching them 17 00:00:50,000 --> 00:00:51,720 Speaker 1: on that because it just makes me mad because the 18 00:00:51,720 --> 00:00:54,840 Speaker 1: food looks so good. He's already a great chef, but 19 00:00:54,920 --> 00:00:57,240 Speaker 1: then when he's talking about it, he is he is. 20 00:00:57,360 --> 00:00:59,520 Speaker 1: He is all the right term of knowledge to make 21 00:00:59,560 --> 00:01:01,320 Speaker 1: you want to read through the TV and grab it? 22 00:01:01,960 --> 00:01:03,720 Speaker 1: Did you see him on the cooking channel? New So 23 00:01:03,880 --> 00:01:06,679 Speaker 1: Kitchen is preparing for a new season after winning three 24 00:01:07,319 --> 00:01:09,960 Speaker 1: national awards in his first season. The show is geared 25 00:01:09,959 --> 00:01:13,640 Speaker 1: towards the black millennial woman because of their unique style 26 00:01:13,680 --> 00:01:17,000 Speaker 1: of preparing food compared to the previous generation. We're talking 27 00:01:17,000 --> 00:01:19,760 Speaker 1: about the show's direction and being more health conscious for 28 00:01:19,800 --> 00:01:23,200 Speaker 1: today's healthy lifestyle, and his new cookbook coming out in November, 29 00:01:23,319 --> 00:01:27,480 Speaker 1: First Southern inspired more than one hundred recipes from my 30 00:01:27,600 --> 00:01:31,280 Speaker 1: American table to yours. Please working the Money Making Conversations 31 00:01:31,360 --> 00:01:37,640 Speaker 1: Masterclass jar Wells Donner. Hello, thank you for having me. 32 00:01:37,720 --> 00:01:41,520 Speaker 1: I am doing good. You know, hey, I think you 33 00:01:41,520 --> 00:01:43,880 Speaker 1: you got a damn packed I've spent so much time 34 00:01:43,959 --> 00:01:46,760 Speaker 1: with you on the introduction, but I well, first of all, 35 00:01:46,880 --> 00:01:50,040 Speaker 1: you know, um, I got to share kitchen with you 36 00:01:50,520 --> 00:01:53,600 Speaker 1: several weeks ago last year in December, and got to 37 00:01:53,680 --> 00:01:57,040 Speaker 1: watch how gifted you really are, you know, and how 38 00:01:57,440 --> 00:02:01,080 Speaker 1: simple you make something that looks difficult and it really 39 00:02:01,720 --> 00:02:03,680 Speaker 1: you know, it really is an art form. And so 40 00:02:04,240 --> 00:02:07,200 Speaker 1: it's like anything. You know, if Jordan walks on the floor, 41 00:02:07,440 --> 00:02:10,600 Speaker 1: you know you just gonna say, you know, the king 42 00:02:10,680 --> 00:02:13,240 Speaker 1: on the floor, the same thing with Lebron. So I 43 00:02:13,320 --> 00:02:16,800 Speaker 1: play around in the kitchen chef to North Wales, you 44 00:02:17,000 --> 00:02:21,880 Speaker 1: the king brother. I received that. You know, hey, it's 45 00:02:21,919 --> 00:02:24,639 Speaker 1: just time and time to practice and practice and practice. 46 00:02:24,919 --> 00:02:28,519 Speaker 1: But look, you know how to throw down, so I 47 00:02:28,120 --> 00:02:31,160 Speaker 1: can't even if you're doing the holiday. So I tell 48 00:02:31,200 --> 00:02:33,800 Speaker 1: what you can do. You know what it really amazed 49 00:02:33,840 --> 00:02:36,960 Speaker 1: me was how you able to take cabbages. You know, 50 00:02:37,320 --> 00:02:41,000 Speaker 1: And I make this big announcement alright, I planned my 51 00:02:41,040 --> 00:02:45,000 Speaker 1: new guarden this weekend. I put cute comas down. I 52 00:02:45,080 --> 00:02:49,320 Speaker 1: put collar greens down, cabbages, Brussels sprouts for the very 53 00:02:49,320 --> 00:02:53,920 Speaker 1: first time, I put us sweeping down the peppers hallapeenia green, 54 00:02:54,120 --> 00:02:58,640 Speaker 1: yellow bell peppers. I got uh my, my my husky 55 00:02:59,000 --> 00:03:02,680 Speaker 1: cherry tomatoes on the back row, along my beefsteak tomatoes 56 00:03:02,680 --> 00:03:04,680 Speaker 1: in the back row. And then I added a row 57 00:03:04,880 --> 00:03:08,639 Speaker 1: of strawberries back there. And then I got a row 58 00:03:09,000 --> 00:03:14,160 Speaker 1: of catalopes and a rawal watermelons. So you know, I'm ready. 59 00:03:14,320 --> 00:03:16,880 Speaker 1: I'm ready when you yet. Because the reason the reason 60 00:03:16,919 --> 00:03:19,200 Speaker 1: I'm bringing up that because you talk about healthy food living, 61 00:03:19,240 --> 00:03:22,239 Speaker 1: because that's a good way to invite yourself into the 62 00:03:22,400 --> 00:03:25,919 Speaker 1: healthy lifestyle. Because I'm not buying products that are traditionally 63 00:03:25,960 --> 00:03:28,840 Speaker 1: buying the store with some people shy away from because 64 00:03:28,880 --> 00:03:30,880 Speaker 1: of the fact that they feel that there's a lot 65 00:03:30,960 --> 00:03:34,480 Speaker 1: of pesticides being used. They're not being they're not being 66 00:03:34,520 --> 00:03:37,200 Speaker 1: sold to the general public and a healthy format. Talk 67 00:03:37,240 --> 00:03:40,440 Speaker 1: about that, chef to darn Wells. You know, one of 68 00:03:40,520 --> 00:03:42,880 Speaker 1: the biggest kings is that this is so smart what 69 00:03:43,040 --> 00:03:46,160 Speaker 1: you what you're doing with your space creatively growing it 70 00:03:46,240 --> 00:03:49,560 Speaker 1: because it's all about knowing what's in your food. And 71 00:03:49,680 --> 00:03:52,760 Speaker 1: you know, we we we we've heard time and time again. 72 00:03:53,320 --> 00:03:56,520 Speaker 1: Well my, my, my, my grandparents, my great grandparents, they 73 00:03:56,760 --> 00:03:59,360 Speaker 1: ate this and they lived to be eighty ninety years old. 74 00:03:59,400 --> 00:04:02,240 Speaker 1: And what's your friends, now, it is what's being put 75 00:04:02,400 --> 00:04:04,480 Speaker 1: in the food and what's being put on the food. 76 00:04:04,880 --> 00:04:08,160 Speaker 1: So when you take time to even start growing your 77 00:04:08,200 --> 00:04:11,240 Speaker 1: own urge, your own vestials, now you truly know what 78 00:04:11,400 --> 00:04:13,920 Speaker 1: it is that you're cooking and you control what's being 79 00:04:14,040 --> 00:04:17,280 Speaker 1: put in it, which ultimately, by doing it long enough, 80 00:04:17,400 --> 00:04:19,800 Speaker 1: you changed the outcome of what you're putting in your 81 00:04:19,880 --> 00:04:24,000 Speaker 1: body and your family body. Then also, it's a it's 82 00:04:24,120 --> 00:04:28,800 Speaker 1: it's a lifestyle, and the lifestyle is is how do 83 00:04:28,960 --> 00:04:33,400 Speaker 1: we bridge to get out of great food and keeping 84 00:04:33,480 --> 00:04:35,760 Speaker 1: it health hunches at the same time. And that's one 85 00:04:35,800 --> 00:04:39,120 Speaker 1: of the things that I spent so much time teaching 86 00:04:39,200 --> 00:04:42,560 Speaker 1: people only so kids and me so kids remixed and 87 00:04:43,120 --> 00:04:45,520 Speaker 1: and also how to do it in the fraction of 88 00:04:45,600 --> 00:04:49,400 Speaker 1: the time. With that fraction of the time, what messed 89 00:04:49,440 --> 00:04:52,360 Speaker 1: over me was when you did the cabbages, I'm would 90 00:04:52,400 --> 00:04:54,120 Speaker 1: tell you something. I was sitting over there, you know, 91 00:04:54,160 --> 00:04:57,279 Speaker 1: because like he tells you, You'll tell you I think 92 00:04:57,320 --> 00:04:59,839 Speaker 1: I could cook, you know, I could cook all ba 93 00:05:00,400 --> 00:05:02,760 Speaker 1: until I get people like him. Then I was I'm 94 00:05:02,800 --> 00:05:05,440 Speaker 1: just staring, going Okay, that's how you really do it. 95 00:05:06,279 --> 00:05:09,520 Speaker 1: So when you look at that skill set, just like anything, 96 00:05:09,680 --> 00:05:12,080 Speaker 1: you know, it's like shooting free throws if you're an athlete. 97 00:05:12,400 --> 00:05:14,920 Speaker 1: It's like you know, running for a touchdown passes if 98 00:05:14,920 --> 00:05:18,640 Speaker 1: you're wide receiver and an athlete. Is it's something natural? 99 00:05:18,680 --> 00:05:21,159 Speaker 1: Because you know your mom was a pastry chef. Where 100 00:05:21,160 --> 00:05:24,840 Speaker 1: did this talent start to become an honest gift for 101 00:05:24,960 --> 00:05:27,479 Speaker 1: you that you wanted to pursue chef your nord wells? 102 00:05:29,120 --> 00:05:30,920 Speaker 1: You know, one of one of the biggest things is 103 00:05:31,040 --> 00:05:33,320 Speaker 1: my mom was a pastually chef. From my father was 104 00:05:33,360 --> 00:05:37,279 Speaker 1: a chef. And when my parents made these strategic decision 105 00:05:37,400 --> 00:05:41,080 Speaker 1: to move us from Chicago, where I was born and 106 00:05:41,240 --> 00:05:45,120 Speaker 1: raised the earl part of my my life, to Mississippi, 107 00:05:45,200 --> 00:05:49,440 Speaker 1: where my great grandparents owned two farm land, it was 108 00:05:49,520 --> 00:05:51,360 Speaker 1: a bit of a culture shock that I have to 109 00:05:51,440 --> 00:05:54,640 Speaker 1: tell you. But what it is stealed in me having 110 00:05:54,720 --> 00:05:57,840 Speaker 1: the opportunity to be raised on the farm and and 111 00:05:58,000 --> 00:06:03,720 Speaker 1: cultivate crop, cross live stock, the smoke house that my 112 00:06:03,839 --> 00:06:07,360 Speaker 1: great grandfather used to smoke hands and turkeys and oh 113 00:06:07,520 --> 00:06:11,400 Speaker 1: so amazing, and spending that time in the kitchen with 114 00:06:11,680 --> 00:06:14,920 Speaker 1: my mother and father cooking. You know, it wasn't that 115 00:06:15,040 --> 00:06:18,760 Speaker 1: they were instilling any jenard you you need to cook. 116 00:06:19,240 --> 00:06:21,680 Speaker 1: It was a way of life because we know, food 117 00:06:21,960 --> 00:06:27,080 Speaker 1: bridges people together, and the community was always migrating around 118 00:06:27,240 --> 00:06:31,000 Speaker 1: us because our house, our family was always known as 119 00:06:31,440 --> 00:06:34,560 Speaker 1: the cooking family and the and the biggest thing was 120 00:06:34,720 --> 00:06:38,720 Speaker 1: what I loved about it is the reactions people give 121 00:06:38,839 --> 00:06:41,880 Speaker 1: when they eat great food. And that's one of the 122 00:06:42,000 --> 00:06:44,479 Speaker 1: things that made me want to gravitate in and going 123 00:06:44,600 --> 00:06:48,800 Speaker 1: into culinary arts of life later on, is because the 124 00:06:49,160 --> 00:06:51,800 Speaker 1: art form of how it makes people feel when you're 125 00:06:51,839 --> 00:06:55,200 Speaker 1: cooking something good and just the art of breaking bread. 126 00:06:55,680 --> 00:06:58,440 Speaker 1: You know, it's it's a it's a whole ritual around 127 00:06:58,560 --> 00:07:01,720 Speaker 1: and you think about it, Hey, when when people are celebrating, 128 00:07:01,760 --> 00:07:04,880 Speaker 1: Hey we gotta promotional job. Let's go out to eat weddings, 129 00:07:05,360 --> 00:07:08,599 Speaker 1: it's all about the reception, you know, or just having 130 00:07:08,800 --> 00:07:12,000 Speaker 1: gatherings over. And that's what really made me fall in 131 00:07:12,080 --> 00:07:15,800 Speaker 1: love with cooking was the process of how once I 132 00:07:15,960 --> 00:07:19,760 Speaker 1: go through instilling who I am, how it made people 133 00:07:19,840 --> 00:07:24,200 Speaker 1: react to it. You know, it started early, right absolutely, 134 00:07:24,480 --> 00:07:26,559 Speaker 1: when I look at the talent, because you are a talent, 135 00:07:26,720 --> 00:07:30,520 Speaker 1: and we know that especially cable TV and that streaming 136 00:07:30,600 --> 00:07:33,760 Speaker 1: TV have made celebrities out of chefs, and you are 137 00:07:33,840 --> 00:07:36,960 Speaker 1: a celebrity chef. Uh. You know, when I represented, I 138 00:07:37,120 --> 00:07:40,480 Speaker 1: represented many talented people in life, most notally Steve Harvey 139 00:07:40,600 --> 00:07:44,080 Speaker 1: currently represent Stephen A. Smith. When I would take Steve 140 00:07:44,200 --> 00:07:47,040 Speaker 1: Harvey to the Today's Show or Good Morning America or 141 00:07:47,080 --> 00:07:50,080 Speaker 1: whatever show, you know, there was a certain reverence. They 142 00:07:50,120 --> 00:07:53,520 Speaker 1: were excited about, Wow, Steve's here. And so when I 143 00:07:53,560 --> 00:07:58,040 Speaker 1: see you on TV, you're becoming that star that that 144 00:07:58,680 --> 00:08:01,760 Speaker 1: how you welcomed on the shows and are You're starting 145 00:08:01,800 --> 00:08:03,720 Speaker 1: to feel they knew who I am because you know, 146 00:08:03,760 --> 00:08:04,920 Speaker 1: when you get on this show, you just happen to 147 00:08:04,960 --> 00:08:07,000 Speaker 1: be on the show. Now you're starting to be on 148 00:08:07,040 --> 00:08:09,200 Speaker 1: these shows so often they kind of know who you 149 00:08:09,280 --> 00:08:12,360 Speaker 1: are and as a certain level of expectations, especially from 150 00:08:12,400 --> 00:08:15,840 Speaker 1: the producers of these TV shows, talk about that change 151 00:08:15,880 --> 00:08:19,640 Speaker 1: in your brand as well. Yes, and and over time 152 00:08:19,880 --> 00:08:23,320 Speaker 1: the brand is truly grown where when I where we 153 00:08:23,480 --> 00:08:25,960 Speaker 1: don't have to reach out to these networks to have 154 00:08:26,160 --> 00:08:28,920 Speaker 1: me on their shows, whether it's today, good month, America, 155 00:08:28,960 --> 00:08:30,840 Speaker 1: they reach out to me, they reach out to my 156 00:08:31,480 --> 00:08:34,880 Speaker 1: to my team and I And it really feels good 157 00:08:35,000 --> 00:08:37,319 Speaker 1: walking on the show and being at a point in 158 00:08:37,480 --> 00:08:41,240 Speaker 1: life where the brand and my culinary point of view 159 00:08:41,360 --> 00:08:45,360 Speaker 1: speaks for a set because for so long people always wonder, Okay, 160 00:08:45,920 --> 00:08:48,880 Speaker 1: what is his unique style, what is this his way 161 00:08:48,920 --> 00:08:51,960 Speaker 1: of cooking? What messages he bringing? And and and ultimately 162 00:08:52,040 --> 00:08:54,880 Speaker 1: we know, hey, it's now. Um it went from the 163 00:08:55,000 --> 00:08:57,720 Speaker 1: Chef of Love to the family Chef because it's about 164 00:08:57,800 --> 00:09:01,559 Speaker 1: showing people how we come together with food. But with 165 00:09:01,840 --> 00:09:03,839 Speaker 1: my new book that's coming out that you that you 166 00:09:03,960 --> 00:09:08,120 Speaker 1: mentioned earlier, Southern Inspired My American Table, I am diving 167 00:09:08,160 --> 00:09:12,960 Speaker 1: into it a lot further and explaining how our art cuisine, 168 00:09:13,280 --> 00:09:17,360 Speaker 1: especially from the African American coach to contribute so much 169 00:09:17,480 --> 00:09:20,760 Speaker 1: to the American table and what we see, you know, 170 00:09:20,880 --> 00:09:24,719 Speaker 1: and I even give outside of giving amazing recipes that 171 00:09:24,840 --> 00:09:27,959 Speaker 1: I created with my family growing up and even it's 172 00:09:28,160 --> 00:09:31,000 Speaker 1: in rolling over to now with my children, I didn't 173 00:09:31,040 --> 00:09:35,000 Speaker 1: give history explaining about like why we use oprah. You know, 174 00:09:35,160 --> 00:09:38,400 Speaker 1: oprah is one of those ingredients that's truly indigenous to 175 00:09:38,520 --> 00:09:42,280 Speaker 1: the African culture, and okra is one of those ingredients 176 00:09:42,520 --> 00:09:46,880 Speaker 1: or or vestians they came over when slaves was brought 177 00:09:46,960 --> 00:09:48,880 Speaker 1: over because they didn't know where they were going they went, 178 00:09:48,960 --> 00:09:50,320 Speaker 1: nor if they were going to have food to eat. 179 00:09:50,360 --> 00:09:53,680 Speaker 1: So you know what they did, They hit the okerseas 180 00:09:53,880 --> 00:09:57,559 Speaker 1: in their braids so when they came over, they were 181 00:09:57,600 --> 00:10:00,800 Speaker 1: able to plant and start growing these And it's normally 182 00:10:01,000 --> 00:10:05,680 Speaker 1: used as a thinker for students, for gumbos and things 183 00:10:05,800 --> 00:10:08,560 Speaker 1: like that. And these are things that I talked about 184 00:10:08,559 --> 00:10:12,000 Speaker 1: and I share in Southern inspired and while we cooked 185 00:10:12,040 --> 00:10:13,679 Speaker 1: the way we cook and love the food that we 186 00:10:13,800 --> 00:10:16,520 Speaker 1: love because I know because like was last year I 187 00:10:16,559 --> 00:10:20,400 Speaker 1: grew okra in my garden and that's a tough lout 188 00:10:21,120 --> 00:10:23,920 Speaker 1: plant there, man, I was like I was like caught 189 00:10:23,960 --> 00:10:26,439 Speaker 1: off guard. That's just a tough lot. You really have 190 00:10:26,600 --> 00:10:29,839 Speaker 1: to you know, really have to saut tear and slowly. 191 00:10:30,040 --> 00:10:32,280 Speaker 1: It's not something you just throw in there, because to 192 00:10:32,360 --> 00:10:35,199 Speaker 1: get it soft you have to know that background about it. 193 00:10:35,240 --> 00:10:37,599 Speaker 1: And so because I was not even by it. And 194 00:10:37,679 --> 00:10:39,360 Speaker 1: that's the great thing, like you're talking about, you're talking 195 00:10:39,360 --> 00:10:42,160 Speaker 1: about the history where it came from, Why it is 196 00:10:42,280 --> 00:10:45,280 Speaker 1: the way it is because of our ancestors used that 197 00:10:45,400 --> 00:10:47,760 Speaker 1: knew it was a sturdy crop. I knew what it 198 00:10:47,960 --> 00:10:50,800 Speaker 1: was purpose because I love you know, okra and tomatoes. 199 00:10:50,920 --> 00:10:53,680 Speaker 1: That's my favorite right there. I'm always had it made. 200 00:10:54,080 --> 00:10:56,000 Speaker 1: So you know, my smarty pants say, well, you know 201 00:10:57,120 --> 00:10:59,319 Speaker 1: I got tomatoes guys of okra, man, I would not 202 00:10:59,400 --> 00:11:04,040 Speaker 1: think that. Man, it's some hard oprah. And I had 203 00:11:04,080 --> 00:11:06,800 Speaker 1: to learn and educate myself. And so even though you 204 00:11:06,840 --> 00:11:09,440 Speaker 1: can do these gardens, if you don't know the history, 205 00:11:09,840 --> 00:11:12,000 Speaker 1: doesn't know the relationship or what this food is about. 206 00:11:12,360 --> 00:11:15,079 Speaker 1: It also contempor your success in the kitchen. And that's 207 00:11:15,120 --> 00:11:18,839 Speaker 1: what your cookbook is gonna help us get through. Yes 208 00:11:19,000 --> 00:11:22,239 Speaker 1: it is, it's so true. While while making you knowledgeable 209 00:11:22,280 --> 00:11:25,240 Speaker 1: and giving you the education of peace on as they say, 210 00:11:25,480 --> 00:11:26,960 Speaker 1: how do we know where we're going if we don't 211 00:11:26,960 --> 00:11:30,360 Speaker 1: know where we came from? And and seeing the creativity 212 00:11:30,480 --> 00:11:33,240 Speaker 1: of the unique food even all the way down to grits, 213 00:11:33,320 --> 00:11:36,320 Speaker 1: we know, especially when we think about shrimp and grits. Hey, 214 00:11:36,400 --> 00:11:39,160 Speaker 1: they derived from Charts to South Carolina. But one of 215 00:11:39,200 --> 00:11:44,920 Speaker 1: the fool things was the African culture. They were growing. 216 00:11:45,760 --> 00:11:49,439 Speaker 1: They were growing gririts, and they were growing the weak 217 00:11:49,480 --> 00:11:52,520 Speaker 1: the barley. You know, at one point they were producing 218 00:11:52,840 --> 00:11:56,520 Speaker 1: some of the rice and everything gilse. They was producing 219 00:11:56,679 --> 00:12:00,600 Speaker 1: enough props coming out of South out of South Carolina 220 00:12:00,679 --> 00:12:04,320 Speaker 1: where it was enough to fund the United States, that's 221 00:12:04,320 --> 00:12:06,839 Speaker 1: how much it and they were important. We were thinking that. Hey, 222 00:12:07,480 --> 00:12:11,280 Speaker 1: when we hear about rice, we think about coming out 223 00:12:11,320 --> 00:12:15,400 Speaker 1: of age and that being the biggest, the biggest import exports. 224 00:12:15,480 --> 00:12:19,760 Speaker 1: But at one time, that freaking Carolina gold rights, it 225 00:12:19,920 --> 00:12:23,679 Speaker 1: was sweeping the nation where we were we were supplying 226 00:12:23,840 --> 00:12:26,839 Speaker 1: those countries with it. And then if we had we 227 00:12:27,480 --> 00:12:30,599 Speaker 1: possessed such a scheme where we mastered the art of 228 00:12:30,679 --> 00:12:33,679 Speaker 1: how to grow it and grow up phenomenally well and 229 00:12:33,880 --> 00:12:36,880 Speaker 1: keep it growing to this day. Right now, when you 230 00:12:37,000 --> 00:12:40,320 Speaker 1: think about all these things, putting together a book because 231 00:12:40,320 --> 00:12:43,440 Speaker 1: it says one hundred recipes, more than one hundred said 232 00:12:43,520 --> 00:12:46,760 Speaker 1: more than one hundred delicious recipes from my American table 233 00:12:46,800 --> 00:12:49,280 Speaker 1: to yours. You've been doing this for a long time. 234 00:12:49,440 --> 00:12:52,640 Speaker 1: You've done books in the past. What separates this book 235 00:12:52,720 --> 00:12:55,800 Speaker 1: from the previous books? And how did you start? Because 236 00:12:56,240 --> 00:12:59,120 Speaker 1: people have asked me to do, you know, cookbooks, and 237 00:12:59,360 --> 00:13:01,480 Speaker 1: I said that I started doing it. It's a lot 238 00:13:01,520 --> 00:13:06,360 Speaker 1: of worm it is. It is definitely a lot of work. 239 00:13:06,800 --> 00:13:10,160 Speaker 1: I have to mend this. This has been probably my 240 00:13:11,000 --> 00:13:14,400 Speaker 1: my longest project on writing and creating a book, because 241 00:13:14,440 --> 00:13:17,439 Speaker 1: we've really done it. We really wanted this to be 242 00:13:18,200 --> 00:13:22,400 Speaker 1: a master for master for piece that I created, and 243 00:13:22,559 --> 00:13:25,319 Speaker 1: of course the differences all of my books I put 244 00:13:25,400 --> 00:13:30,560 Speaker 1: out of a total over five different books, and over 245 00:13:30,679 --> 00:13:34,520 Speaker 1: the course of those years of creating those books, one 246 00:13:34,600 --> 00:13:39,280 Speaker 1: of the things is is I wanted to tell a story. 247 00:13:39,320 --> 00:13:44,239 Speaker 1: I wanted to tell the story around creating these recipes. 248 00:13:44,280 --> 00:13:46,400 Speaker 1: I wanted to tell the story of how they were born, 249 00:13:46,960 --> 00:13:49,839 Speaker 1: what what made him come about? And being also not 250 00:13:50,040 --> 00:13:53,800 Speaker 1: to mention, my other books were self published and this 251 00:13:54,040 --> 00:13:57,000 Speaker 1: one is actually I signed a published deal last year, 252 00:13:57,360 --> 00:14:00,560 Speaker 1: so this one is actually gonna be nice and wide 253 00:14:00,720 --> 00:14:03,800 Speaker 1: national through Actually I mean he, I mean, you gotta check, y'all. 254 00:14:03,920 --> 00:14:10,640 Speaker 1: We gotta check and said maybe said he worked the 255 00:14:10,720 --> 00:14:16,360 Speaker 1: hardest ever because they gave a check from ye. Hey, hey, 256 00:14:16,440 --> 00:14:19,400 Speaker 1: that that's that's a motivational fact we must say. But 257 00:14:19,560 --> 00:14:22,160 Speaker 1: the thing is, wasn't the key things when we talk 258 00:14:22,240 --> 00:14:25,880 Speaker 1: about money making conversations, as they always said, you don't 259 00:14:25,960 --> 00:14:28,160 Speaker 1: have to wait. You don't have to wait for a 260 00:14:28,200 --> 00:14:30,440 Speaker 1: seat at the table when you can build your own table. 261 00:14:30,480 --> 00:14:33,040 Speaker 1: And I learned that early in the game when I 262 00:14:33,200 --> 00:14:35,080 Speaker 1: didn't have a brand, I didn't have a name, but 263 00:14:35,200 --> 00:14:38,400 Speaker 1: I was a chef and I had great recipes, and 264 00:14:38,560 --> 00:14:43,000 Speaker 1: I didn't have the opportunity to to for a major 265 00:14:43,080 --> 00:14:46,560 Speaker 1: publisher pay attention. So I started writing my own coop. 266 00:14:46,880 --> 00:14:50,080 Speaker 1: I started sending them through copy editing to make sure 267 00:14:50,120 --> 00:14:52,560 Speaker 1: that it was done right. And then after I wrote 268 00:14:52,640 --> 00:14:55,640 Speaker 1: those books, self published them. Had I got out and 269 00:14:55,760 --> 00:14:59,200 Speaker 1: beat the payment and marketed and showed my books to 270 00:14:59,280 --> 00:15:01,920 Speaker 1: the point of where made Barnes and Noble pay attention 271 00:15:02,000 --> 00:15:04,920 Speaker 1: to me as a self published author because I was 272 00:15:05,040 --> 00:15:09,960 Speaker 1: generating sales. So all those things played played a major part. 273 00:15:10,040 --> 00:15:14,280 Speaker 1: And when a major publisher approached me, I actually had 274 00:15:14,440 --> 00:15:17,040 Speaker 1: something to bring to the table. Show. Ay, if I 275 00:15:17,160 --> 00:15:20,240 Speaker 1: could do this by myself, in my own man power, 276 00:15:20,560 --> 00:15:25,280 Speaker 1: imagine what we can do together. And so so it's true, 277 00:15:25,360 --> 00:15:28,640 Speaker 1: it's true. It's truly been a blessing owned on just 278 00:15:28,920 --> 00:15:32,200 Speaker 1: really just bringing forth this and the other recipes were 279 00:15:32,280 --> 00:15:36,880 Speaker 1: recipes in my in my previous books, were recipes that 280 00:15:36,960 --> 00:15:39,080 Speaker 1: I learned that I picked up from traveling around the 281 00:15:39,120 --> 00:15:42,680 Speaker 1: world and different things. And this book Southern inspired. I 282 00:15:42,920 --> 00:15:46,960 Speaker 1: really wanted to tap into the roots of my foundation 283 00:15:47,080 --> 00:15:49,520 Speaker 1: and the style of cooking. You know, because a lot 284 00:15:49,600 --> 00:15:52,720 Speaker 1: of people intend to say when when you're talking about recipes, 285 00:15:52,760 --> 00:15:55,880 Speaker 1: and especially from your southe African America, Oh you you 286 00:15:56,080 --> 00:15:59,120 Speaker 1: you could solfo? Right, No, I don't could Solfo. And 287 00:15:59,240 --> 00:16:02,480 Speaker 1: this is the thing. So food, as I always tell people, 288 00:16:03,000 --> 00:16:07,800 Speaker 1: so food is American cuisine. So food is the it's 289 00:16:07,880 --> 00:16:11,640 Speaker 1: the cuisine that the backbone of America was buil thought 290 00:16:12,080 --> 00:16:15,120 Speaker 1: when when when slaves came over, they took there that 291 00:16:15,320 --> 00:16:19,400 Speaker 1: they took the culture and their recipes from African civilization 292 00:16:19,440 --> 00:16:23,680 Speaker 1: and merged with Western civilization. And hence this cuisine was born. 293 00:16:24,160 --> 00:16:27,160 Speaker 1: If you think about it, doing those times when our cuisine, 294 00:16:27,200 --> 00:16:30,480 Speaker 1: when we were cooking and and feeding our cuisine to 295 00:16:30,560 --> 00:16:33,600 Speaker 1: the masses as slaves. It was us in the in 296 00:16:33,920 --> 00:16:37,200 Speaker 1: the in the plantation houses cooking. It was our cuisine. 297 00:16:37,640 --> 00:16:40,240 Speaker 1: But then when that cuisine, when they realized how great 298 00:16:40,280 --> 00:16:43,160 Speaker 1: this cuisine he was in, this cuisine had a monetary 299 00:16:43,400 --> 00:16:46,720 Speaker 1: value around it, it was stripped away from us. So 300 00:16:46,880 --> 00:16:51,440 Speaker 1: when you hear if you see me, a person would saying, okay, 301 00:16:51,480 --> 00:16:53,760 Speaker 1: it's so, But if you see anyone else that don't 302 00:16:53,760 --> 00:16:56,680 Speaker 1: look like me would be considered American cuisine, which is 303 00:16:56,800 --> 00:16:59,920 Speaker 1: one and the same. But it's about the person who 304 00:17:00,120 --> 00:17:03,440 Speaker 1: bringing that, how we create these dishes, and then not 305 00:17:03,680 --> 00:17:06,359 Speaker 1: about all the heavy pustions they say could with fat 306 00:17:06,440 --> 00:17:10,040 Speaker 1: back and all those different things, these recipes that have 307 00:17:10,200 --> 00:17:14,320 Speaker 1: been modified for today's healthy lifestyle. So you can, as 308 00:17:14,359 --> 00:17:17,080 Speaker 1: they say, you can have your cake head eatn too well, 309 00:17:17,119 --> 00:17:20,440 Speaker 1: you know the beauty of You know, when you say 310 00:17:20,440 --> 00:17:25,320 Speaker 1: American cuisine, isn't so fool you automatically thing high blood pressure? 311 00:17:25,920 --> 00:17:30,679 Speaker 1: You know, diabetes, We said so fu American cousine, Automaican 312 00:17:30,720 --> 00:17:36,800 Speaker 1: field white sound. Culture sounds like everything's cooked correctly, you know, 313 00:17:37,080 --> 00:17:40,879 Speaker 1: measured correctly. And it really is how people can define 314 00:17:41,080 --> 00:17:44,920 Speaker 1: your your culture defining your eating habits and and be 315 00:17:45,040 --> 00:17:49,320 Speaker 1: eating the same thing. You know, corporates, you know right, 316 00:17:49,440 --> 00:17:51,520 Speaker 1: you know, you know you know what I'm saying, because 317 00:17:51,920 --> 00:17:53,720 Speaker 1: I know I remember, I remember a long time ago, 318 00:17:53,720 --> 00:17:56,480 Speaker 1: when I was growing up, you could go get a 319 00:17:56,600 --> 00:18:01,480 Speaker 1: chicken pot pie three four dollar, and I remember there 320 00:18:01,520 --> 00:18:04,720 Speaker 1: was this restaurant, so that same chicken pop up, but 321 00:18:04,800 --> 00:18:09,360 Speaker 1: they made it for twenty dollars. You know, twenty dollars now, 322 00:18:09,800 --> 00:18:12,480 Speaker 1: but the same chicken pop because you're not You're not 323 00:18:12,560 --> 00:18:15,640 Speaker 1: gonna change the inflexibles in there. It's still that chicken 324 00:18:15,720 --> 00:18:18,120 Speaker 1: and there's still that broad in there. Steal that dope. 325 00:18:18,920 --> 00:18:21,200 Speaker 1: You went over the Crockers three or four dollar. I 326 00:18:21,280 --> 00:18:25,600 Speaker 1: went in this restaurant twenty dollars. It's how you sell it, 327 00:18:26,000 --> 00:18:30,560 Speaker 1: it's how you put and so in your book, your 328 00:18:30,600 --> 00:18:35,520 Speaker 1: Teller's eight. We're gonna do it. We'll understand when a 329 00:18:35,560 --> 00:18:39,560 Speaker 1: different time period, Healthy Conscious eating a hundred recipes. Now, 330 00:18:39,640 --> 00:18:43,240 Speaker 1: we talked about old Crew, we talked about you know, 331 00:18:44,200 --> 00:18:47,600 Speaker 1: but we ain't talked about getting this dessert snaw. You know, 332 00:18:47,920 --> 00:18:49,840 Speaker 1: you gotta tell us about what's coming out of the 333 00:18:49,920 --> 00:18:52,600 Speaker 1: dessert and that because you're gonna get me mad. If 334 00:18:52,640 --> 00:18:54,840 Speaker 1: you don't start talking about some dessert, I'm gonna end 335 00:18:54,920 --> 00:19:00,600 Speaker 1: this phone call because everybody knows I'm the dessert king. Yes, yes, 336 00:19:01,080 --> 00:19:05,879 Speaker 1: and I Look, there's probably about thirties some different recipes 337 00:19:06,080 --> 00:19:11,000 Speaker 1: from from strawberry trifle kates all the way down to 338 00:19:11,600 --> 00:19:16,520 Speaker 1: our signature banana looksure, look cure banana putting with my mom. 339 00:19:18,119 --> 00:19:20,080 Speaker 1: See what he's saying. What I'm saying that, what I'm 340 00:19:20,080 --> 00:19:24,760 Speaker 1: saying Tuesday, look cute, look cool, look cool? See is 341 00:19:24,800 --> 00:19:29,120 Speaker 1: a bad banana putting guy here, Mr rob See that's 342 00:19:29,119 --> 00:19:31,280 Speaker 1: what happen when you when your mom a pastry, sell 343 00:19:31,680 --> 00:19:37,280 Speaker 1: your dad and shell two. He's educated, look cool. I 344 00:19:37,320 --> 00:19:39,399 Speaker 1: wouldn't even come to look cool. But now he has 345 00:19:39,440 --> 00:19:42,840 Speaker 1: a book. Well, just what we're gonna do when you 346 00:19:43,000 --> 00:19:45,280 Speaker 1: when you when your book comes out. It's gonna come 347 00:19:45,280 --> 00:19:48,840 Speaker 1: out November one. Correct, Okay, We're gonna do a Facebook 348 00:19:48,960 --> 00:19:52,080 Speaker 1: live a series of them, and I'm gonna have fun 349 00:19:52,200 --> 00:19:55,440 Speaker 1: with you all that fancy stuff. He's gonna do the 350 00:19:55,520 --> 00:20:00,760 Speaker 1: look cool version, look cool version of the putting. I 351 00:20:00,840 --> 00:20:05,880 Speaker 1: would do Roshaw McDonald bag. But now they're putting slap 352 00:20:06,080 --> 00:20:10,920 Speaker 1: your mama in the face. They both go look good. 353 00:20:11,200 --> 00:20:13,960 Speaker 1: Taste good because we enjoying food. But it's all in 354 00:20:14,040 --> 00:20:17,840 Speaker 1: how you deliver the message, correct, it is. It's all 355 00:20:17,920 --> 00:20:21,200 Speaker 1: about the messages, all about the message and the rands though, 356 00:20:21,560 --> 00:20:23,720 Speaker 1: and what I tell people if I can show you 357 00:20:23,840 --> 00:20:26,280 Speaker 1: how you can get the same errands though by using 358 00:20:26,359 --> 00:20:30,400 Speaker 1: this process and and and have and have an amazing 359 00:20:30,480 --> 00:20:33,560 Speaker 1: tasting dish, there's no need to dv you because this 360 00:20:33,720 --> 00:20:36,080 Speaker 1: is the thing. It was. It was the tail. Later 361 00:20:36,280 --> 00:20:39,440 Speaker 1: on in life, we're cooking, we started doing off put, 362 00:20:39,560 --> 00:20:43,800 Speaker 1: adding all these extra additives and and over we oversaw 363 00:20:43,960 --> 00:20:46,240 Speaker 1: now food if you think about it, when we originally 364 00:20:46,400 --> 00:20:49,919 Speaker 1: was cooking, we were using the basis for bare minimum 365 00:20:50,040 --> 00:20:55,399 Speaker 1: of fresh earth, spices, granulated sugars, molasses, different things like 366 00:20:55,680 --> 00:20:59,240 Speaker 1: that to to get these enriched recipes. And somewhere along 367 00:20:59,680 --> 00:21:01,920 Speaker 1: along on the lines, we feel that, hey, we could 368 00:21:01,960 --> 00:21:04,159 Speaker 1: serve that out and put all this other stuff in. 369 00:21:04,640 --> 00:21:06,960 Speaker 1: So this is all about showing you how you create 370 00:21:07,160 --> 00:21:11,400 Speaker 1: great food. Well, let's jump and on top of that. Look, 371 00:21:11,480 --> 00:21:14,240 Speaker 1: you know, I'm always about putting time back in life 372 00:21:14,240 --> 00:21:17,480 Speaker 1: because we got business scheduled. So my biggest model is 373 00:21:17,600 --> 00:21:21,720 Speaker 1: showing you how you can create these dishes enjoying yourself 374 00:21:22,200 --> 00:21:24,359 Speaker 1: in the kitchen and the frass at the time because richell. 375 00:21:24,480 --> 00:21:27,280 Speaker 1: You know, when our grandmothers and mothers used going to kitchen, 376 00:21:27,280 --> 00:21:30,040 Speaker 1: they would be in the kitchen for it was to 377 00:21:30,160 --> 00:21:32,359 Speaker 1: the point they would be in there so long. You hungry, 378 00:21:32,400 --> 00:21:35,680 Speaker 1: stummer crowning you. You instantly thinking to yourself, I don't 379 00:21:35,720 --> 00:21:38,000 Speaker 1: never want to come because it takes I don't want 380 00:21:38,040 --> 00:21:41,680 Speaker 1: to go in the kitchen. But the reason why grandmothers 381 00:21:41,720 --> 00:21:43,680 Speaker 1: were going to kitchen and staying the kids and for 382 00:21:43,800 --> 00:21:47,159 Speaker 1: hours was to get away for my granddad. That was 383 00:21:48,240 --> 00:21:54,440 Speaker 1: That was the relaxing point because the go ahead, I 384 00:21:54,600 --> 00:21:57,680 Speaker 1: want this is Southern Inspired coming out nowhere first, but 385 00:21:57,760 --> 00:22:00,840 Speaker 1: you can't buy pre sale that book would be able Amazon, 386 00:22:01,000 --> 00:22:03,680 Speaker 1: Target bonds and over website. You can go to out 387 00:22:03,680 --> 00:22:05,840 Speaker 1: of the book right now. So it's important to get 388 00:22:05,880 --> 00:22:08,160 Speaker 1: that out. But you have a couple of TV appearances 389 00:22:08,240 --> 00:22:10,560 Speaker 1: coming up. I want to talk about that. Let's go 390 00:22:10,600 --> 00:22:12,679 Speaker 1: into that, and then we're gonna get into the new 391 00:22:12,760 --> 00:22:15,480 Speaker 1: Sold Kitchen that starts in several weeks and New Chitch 392 00:22:15,720 --> 00:22:18,280 Speaker 1: New Sold Kitchen remix. So let's talk about the upcoming 393 00:22:18,320 --> 00:22:20,879 Speaker 1: TV appearances so we don't want to miss that. And 394 00:22:21,000 --> 00:22:26,480 Speaker 1: then new sold kitchen. Yes, Um April twentieth, I'll be 395 00:22:26,560 --> 00:22:29,439 Speaker 1: on the Today Show, Um our Rock and myself. We're 396 00:22:29,480 --> 00:22:33,800 Speaker 1: gonna be whipping up one of my kids and myself. 397 00:22:33,920 --> 00:22:36,639 Speaker 1: See a broker him good people. Now that this is 398 00:22:36,640 --> 00:22:39,440 Speaker 1: just the same. I remember four years ago he was 399 00:22:39,480 --> 00:22:41,639 Speaker 1: barely getting on my little money making show that I 400 00:22:41,760 --> 00:22:43,720 Speaker 1: had my making conversations, so I had to used to 401 00:22:44,240 --> 00:22:46,840 Speaker 1: he was out there buying this product off of Whole 402 00:22:46,920 --> 00:22:49,480 Speaker 1: Food like he was actually selling them and convincing that 403 00:22:49,960 --> 00:22:52,560 Speaker 1: his product was hot. That was four years ago. Now 404 00:22:53,240 --> 00:22:55,040 Speaker 1: I'll be on the show with our roker, you know, 405 00:22:56,040 --> 00:23:04,119 Speaker 1: not Mr Roker, not Mr Roker Roker. You see, it 406 00:23:04,240 --> 00:23:07,000 Speaker 1: is all about supplying demand, like when you missed like 407 00:23:07,080 --> 00:23:11,920 Speaker 1: my products Hall Cuisine, supplying I create. I created the 408 00:23:12,000 --> 00:23:14,760 Speaker 1: demand and the supply down like you it's just supply. 409 00:23:15,480 --> 00:23:18,960 Speaker 1: The band is there. Love it. So you'll be on 410 00:23:19,119 --> 00:23:23,000 Speaker 1: that with our broker and then went after that. After 411 00:23:23,480 --> 00:23:27,840 Speaker 1: after that, I'll be in St. Augustine, Florida, doing the St. 412 00:23:27,880 --> 00:23:32,600 Speaker 1: Augustine Wine and Food Festival Mother's Day weekend. And when 413 00:23:32,640 --> 00:23:34,919 Speaker 1: you go to you cook and people sample and they 414 00:23:34,960 --> 00:23:36,880 Speaker 1: pay a feet to come into the festival. They can 415 00:23:36,960 --> 00:23:40,720 Speaker 1: just sample different products. How does that work? Yes, Timper. 416 00:23:40,800 --> 00:23:42,719 Speaker 1: When you go to the festivals, you you you get 417 00:23:42,760 --> 00:23:45,000 Speaker 1: a risk band. That risk band normally met you in 418 00:23:45,160 --> 00:23:47,600 Speaker 1: where you get a chance to sample all of the 419 00:23:47,720 --> 00:23:51,359 Speaker 1: signature wins the contather this year, believe we're gonna have 420 00:23:51,520 --> 00:23:54,160 Speaker 1: makers Mark on deck is one of the church sponsors. 421 00:23:54,560 --> 00:23:57,920 Speaker 1: We have Costello wines that's gonna that's gonna be in 422 00:23:57,960 --> 00:24:00,399 Speaker 1: the house. And one of the things as you get 423 00:24:00,440 --> 00:24:03,920 Speaker 1: to experience outside of all of the signature wines, hotails 424 00:24:04,160 --> 00:24:09,120 Speaker 1: and Konjacs is we're doing a One of the opening nights, 425 00:24:09,160 --> 00:24:13,399 Speaker 1: I believe is Thursday night U cat Cora, which is 426 00:24:13,440 --> 00:24:17,000 Speaker 1: an iron chef Amazed and she's actually Mississippi native as 427 00:24:17,080 --> 00:24:20,760 Speaker 1: well myself and as serious of other other chefs. We're 428 00:24:20,800 --> 00:24:24,680 Speaker 1: doing a curated dinner and for that dinner, one of 429 00:24:24,720 --> 00:24:28,919 Speaker 1: the dishes that I'm doing is actually a shrimp and grits, 430 00:24:29,280 --> 00:24:33,359 Speaker 1: but ain't doing a recenting wine route. That's gonna be 431 00:24:33,480 --> 00:24:36,240 Speaker 1: overlaid over the shrimping grik cake and then we take 432 00:24:36,320 --> 00:24:39,800 Speaker 1: the grits after cooking a up and fusing with smoke goodle, 433 00:24:40,200 --> 00:24:42,600 Speaker 1: we let them chill with form in the cakes paint 434 00:24:42,640 --> 00:24:45,919 Speaker 1: for bread crom them and then flash frown, so they 435 00:24:46,000 --> 00:24:48,800 Speaker 1: have that nice crispy crust on the outside, but you 436 00:24:49,320 --> 00:24:53,119 Speaker 1: go on the inside with the reconing wine route cascading 437 00:24:53,200 --> 00:24:56,080 Speaker 1: down the sides of the jumbo shrimp. That was the 438 00:24:56,320 --> 00:24:59,200 Speaker 1: things that we're gonna be doing right there, and then alls, 439 00:24:59,320 --> 00:25:02,760 Speaker 1: I'm gonna do way a love cooking segment on the 440 00:25:03,920 --> 00:25:07,400 Speaker 1: on the cat on the cat on the cash stern um, 441 00:25:08,200 --> 00:25:11,320 Speaker 1: the cash staring skilly stage. So and then there I'm 442 00:25:11,359 --> 00:25:17,480 Speaker 1: gonna make my signature New Orleans creole barbecue shrup. Stop man, 443 00:25:17,840 --> 00:25:21,200 Speaker 1: just stop, let's let's move on. See that, See that? 444 00:25:21,400 --> 00:25:24,280 Speaker 1: See what he didn't spank for y'all. It's like, you know, 445 00:25:24,720 --> 00:25:27,520 Speaker 1: it's like he had the jabbar hook shop on it. No, no, 446 00:25:27,640 --> 00:25:30,520 Speaker 1: I couldn't blocked the shot. No I was coming, but 447 00:25:30,640 --> 00:25:32,240 Speaker 1: he just whipped me out of the not New Soul 448 00:25:32,359 --> 00:25:35,760 Speaker 1: Kitchen New Season Award winning you have to do in 449 00:25:35,800 --> 00:25:38,600 Speaker 1: your thing. I love the fact that now it's really 450 00:25:38,680 --> 00:25:42,800 Speaker 1: your show, correct, Yes it is. Yeah, New Soul Kitching 451 00:25:42,840 --> 00:25:46,159 Speaker 1: and New Soul Kitchen remix um. The difference in the 452 00:25:46,240 --> 00:25:49,680 Speaker 1: two shows, New Soul Kitchen is more of the the 453 00:25:49,840 --> 00:25:52,959 Speaker 1: slow pace and be like Okay, we're doing longer recipes 454 00:25:53,000 --> 00:25:55,520 Speaker 1: and I take you step by step so that you 455 00:25:55,560 --> 00:25:57,880 Speaker 1: can either cook along with me, because normally what I'll 456 00:25:57,920 --> 00:26:01,719 Speaker 1: do on my social media page and on Cleo, on Cleo's, 457 00:26:01,800 --> 00:26:05,399 Speaker 1: on my Cleo TV social media page, what I normally 458 00:26:05,480 --> 00:26:08,200 Speaker 1: do is well provide the recipes where you can cook 459 00:26:08,240 --> 00:26:11,200 Speaker 1: alone or after the show. Because of the paste and 460 00:26:11,359 --> 00:26:13,840 Speaker 1: rate that I cook it, you can go back and 461 00:26:14,080 --> 00:26:17,359 Speaker 1: follow and create those dishes. And I love for the 462 00:26:17,520 --> 00:26:20,080 Speaker 1: fans and the beers to recreate any antagg me in 463 00:26:20,160 --> 00:26:22,159 Speaker 1: and man, they put out some amazing stuff and it 464 00:26:22,320 --> 00:26:25,560 Speaker 1: just feels so good, inspired and then new soul catch 465 00:26:25,600 --> 00:26:29,400 Speaker 1: your remix. What they do is for the fast page lifestyle. 466 00:26:29,520 --> 00:26:31,679 Speaker 1: Hey you you you're working through the week, you got 467 00:26:31,760 --> 00:26:34,920 Speaker 1: a family, or it's just you that's significant. Only you 468 00:26:35,000 --> 00:26:37,439 Speaker 1: want to come and whip something the quick and fast. 469 00:26:37,920 --> 00:26:40,360 Speaker 1: I give you simple ingredients that you can grab from 470 00:26:40,400 --> 00:26:42,840 Speaker 1: the grocery store, whipping up in the fraction at the 471 00:26:42,920 --> 00:26:45,840 Speaker 1: time against what you're eating. Good. You know what you're 472 00:26:45,840 --> 00:26:48,800 Speaker 1: putting in your body, the whole nine yards. And if 473 00:26:48,840 --> 00:26:51,359 Speaker 1: you like rachean plint your guarden, you can just don't 474 00:26:51,400 --> 00:26:55,680 Speaker 1: pick from it. I just usual Man, you're a fantastic demand. 475 00:26:55,720 --> 00:26:59,840 Speaker 1: Your communication skills are about food. Is like is good 476 00:27:00,000 --> 00:27:01,560 Speaker 1: as you cook it in the kitchen, you make it. 477 00:27:02,040 --> 00:27:05,680 Speaker 1: You're what I call consumable conversation. When I watch you 478 00:27:05,840 --> 00:27:09,879 Speaker 1: talk about food, I'm consuming it. I'm eating and enjoying 479 00:27:09,960 --> 00:27:12,040 Speaker 1: it and want to sit down and really eat what 480 00:27:12,160 --> 00:27:14,720 Speaker 1: you actually have talked about. That's the beauty and the 481 00:27:14,760 --> 00:27:17,000 Speaker 1: gifts of your talent. Shift to the Wales, Man, and 482 00:27:17,480 --> 00:27:19,320 Speaker 1: every time you bless me with the time to talk 483 00:27:19,400 --> 00:27:22,359 Speaker 1: to you again. My job now as a friend and 484 00:27:22,480 --> 00:27:25,040 Speaker 1: also a person that I believe I've mentored you to 485 00:27:25,160 --> 00:27:28,040 Speaker 1: certain paths that you have been since I've been in 486 00:27:28,160 --> 00:27:30,760 Speaker 1: your life is Let's let's make this book number one, brother, 487 00:27:30,960 --> 00:27:34,760 Speaker 1: Let's make this book number one. Okay. So look because 488 00:27:34,880 --> 00:27:37,720 Speaker 1: because the h because because the ride up you game, 489 00:27:37,920 --> 00:27:40,920 Speaker 1: you know it blew it, blew me out of blew 490 00:27:41,040 --> 00:27:44,600 Speaker 1: my mind. Hey, the bay you broke down? Kiss. Well, 491 00:27:44,640 --> 00:27:46,200 Speaker 1: you know the thing about you because you asked me 492 00:27:46,280 --> 00:27:47,639 Speaker 1: to write it up and I know it caught you 493 00:27:47,720 --> 00:27:51,520 Speaker 1: all guard. You said, Wow, you mean everything you say, 494 00:27:51,760 --> 00:27:55,919 Speaker 1: absolutely absolutely, and we're gonna take this to the next level, man, 495 00:27:56,000 --> 00:27:58,480 Speaker 1: And then look forward to seeing your TV it was 496 00:27:58,560 --> 00:28:00,920 Speaker 1: so funny. My my wife the other day, she said, 497 00:28:01,520 --> 00:28:03,439 Speaker 1: we need to we need to we need to get 498 00:28:03,520 --> 00:28:05,720 Speaker 1: to do we need to do something with Chef dark Well. 499 00:28:06,040 --> 00:28:07,680 Speaker 1: Do we have something we you know, she trying to 500 00:28:07,680 --> 00:28:09,680 Speaker 1: figure out something to do with you, you know, because 501 00:28:09,720 --> 00:28:13,240 Speaker 1: your talents are just so so gifted and so so 502 00:28:13,520 --> 00:28:17,440 Speaker 1: massively uh liked and uh and of course you know Keena, 503 00:28:17,520 --> 00:28:19,320 Speaker 1: your wife, who I love to death for your family 504 00:28:19,400 --> 00:28:22,840 Speaker 1: is awesome. It's a it's an experience that because you know, 505 00:28:22,880 --> 00:28:25,800 Speaker 1: it's a package deal. You know, sometimes he dad, but 506 00:28:25,920 --> 00:28:28,920 Speaker 1: he there too, and that's all good. That's all good, 507 00:28:29,040 --> 00:28:32,200 Speaker 1: that's all good. I love you, Chef welles Man, thank 508 00:28:32,200 --> 00:28:35,679 Speaker 1: you for coming on Money Making Conversation master Class. Thank you, bro. 509 00:28:35,840 --> 00:28:38,880 Speaker 1: They're looking forward to many more. Absolutely, If you want 510 00:28:38,920 --> 00:28:40,960 Speaker 1: to see or hear this interview, please go to money 511 00:28:41,000 --> 00:28:43,520 Speaker 1: Making Conversation dot com. I'm with Sean McDonald. I am 512 00:28:43,640 --> 00:28:44,040 Speaker 1: your host.