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Speaker 1: Flakey Biscuit is a production of Shondaland Audio in partnership

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Speaker 1: with iHeartRadio. Hi, Welcome to Flaky Biscuit. Each episode here

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Speaker 1: on Flakey Biscuit, we are cooking up delicious morsels of nostalgia.

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Speaker 1: These are meals and recipes that have comforted and guided

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Speaker 1: our guests to success. And I'm so excited about what

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Speaker 1: I made today, mostly because I'm hungry. I'm Brian Ford,

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Speaker 1: cookbook author, TV show hosts, but most importantly, I love

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Speaker 1: the cook and bake for people. I have someone incredibly

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Speaker 1: special in my kitchen today, someone who has broken boundaries,

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Speaker 1: someone that is changing the course of history. She was

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Speaker 1: recently appointed an instructor at the Culinary Institute of America

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Speaker 1: the CIA, and she is the first black email chef

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Speaker 1: instructor in the school's history since it's founding in nineteen

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Speaker 1: forty six. This is groundbreaking, absolutely incredible feat. She's also

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Speaker 1: a Food Network Chopped champion, recognized as a Forbes thirty

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Speaker 1: Under thirty overachiever. In twenty eighteen, a James Beard Foundation

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Speaker 1: featured chef as well as a participant in the foundation

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Speaker 1: Chef's foot camps for policy and change. Wow. What a resume.

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Speaker 1: Who am I please welcome chef for Shara Sanders.

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Speaker 2: A chef ro Thank you, Jeff Bryan. That was amazing.

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Speaker 1: Listen, you're actually changing You've changed history, specifically in the

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Speaker 1: culinary field in this country, but just black history in

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Speaker 1: general American history. How that make you feel?

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Speaker 2: I mean, I'm humble, you know, I'm very humble. And

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Speaker 2: like I said, you know, it's all God is not me.

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Speaker 2: It's all purposeful, and I'm just gonna start it.

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Speaker 1: Listeners at home, she just locked eyes with me and said,

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Speaker 1: I'm just getting started. You gave me look camera. Yeah,

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Speaker 1: you gave me goose.

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Speaker 2: You just get started.

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Speaker 1: But before we jump into the stuff that's gonna make

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Speaker 1: us cry and proud. What are you doing in New York?

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Speaker 1: You're chilling.

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Speaker 2: I'm chilling. I'm hanging out. You know. New York is

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Speaker 2: I guess the second home to me. My mom's from Queens,

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Speaker 2: so to be in Queens and it's just nostalgic. This

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Speaker 2: whole day is nostalgia for me. I came to see

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Speaker 2: you show. You're brilliant, you're talented, and we're going to

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Speaker 2: talk about how you've impacted my life. So you know

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Speaker 2: I'm coming for you.

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Speaker 1: Okay, all right, you can definitely spread the love, and

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Speaker 1: that's what the show is all about, nostalgia love. I

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Speaker 1: like how you said this day is nostalgic already. You know,

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Speaker 1: I live in Queens, man, I don't know what part

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Speaker 1: of what part of Queens, Jamaica.

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Speaker 2: Jamaica Avenue real, she's real, Quel.

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Speaker 1: I mean we're in soft Queens right now. Would you

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Speaker 1: say that we're in soft Queens?

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Speaker 2: Yeah, yeah, you know. And she's you know, I mean

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Speaker 2: nineteen fifty eight, so she's an og baby boomer. So

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Speaker 2: it was different back then.

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Speaker 1: Og Queens og Jamaica Queens. Talk to me about how

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Speaker 1: the food wasn't means back then?

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Speaker 2: Do you know anything from Connecticut?

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Speaker 1: So you don't, okay, yeah, so what are you eating Connecticut?

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Speaker 2: Everybody says that there are people of color in Connecticut.

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Speaker 2: Let's just say that first and foremost. We're out there.

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Speaker 2: It's everything Caribbean, Spanish, everything, we have everything. You know,

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Speaker 2: a lot of seafood. We're by the coast, so freshwater,

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Speaker 2: salt water, Long Island Sound, a lot of seafood Connecticut.

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Speaker 2: So we're overrated, well underrated, underrated, So we're overlooked.

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Speaker 1: Is what I'm trying to say, what city again is it?

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Speaker 2: I'm from Bridgeport.

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Speaker 1: Bridgeport.

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Speaker 2: We just had two chefs, James being nominated for Northeast. Okay,

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Speaker 2: so we we we're here.

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Speaker 1: So it's going down.

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Speaker 2: It's going down in Connecticut. It's going down.

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Speaker 1: Like they might like some good like situation.

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Speaker 2: I don't know about all that, but one thing at

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Speaker 2: a time. We're coming though. We do have good eats.

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Speaker 1: We did all right, shout out Connecticut, shout out, shout

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Speaker 1: out that overlooked and underade Connecticut. But anyway, we are

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Speaker 1: not here to talk about Connecticut's food scene, as honestly

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Speaker 1: interested I am in learning more about it. We're here

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Speaker 1: to talk about a very special dish that you've enjoyed

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Speaker 1: for the holidays. Tell our listeners what the nostalgic dish

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Speaker 1: I made is for you?

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Speaker 2: Okay, so you have made today my favorite of all time.

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Speaker 2: Of course, cornbread. We can't do anything holidays without corn bread.

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Speaker 2: Corn Bread first and foremost. Rice and gondulas and some

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Speaker 2: Bennie pork shoulder succulent, beautiful roasted cheat. You I don't know.

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Speaker 2: I hope you got that cheat. It all nice and crispy.

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Speaker 2: That's the most important thing when you're making some benny.

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Speaker 1: So we'll get to that. There There may or may

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Speaker 1: not have been some technical difficulties, yes, during the process. However,

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Speaker 1: I think from a flavor perspective, you should be pleased.

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Speaker 1: But yeah, well, so describe this dish to me. You know,

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Speaker 1: when is the first time you had it, when's the

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Speaker 1: first time you remember it? And when is the first

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Speaker 1: time you realize how special it was to you? Okay,

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Speaker 1: So if they're two differents.

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Speaker 2: I mean, it's no. I think it all happened at

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Speaker 2: the same time. A lot of people don't know this

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Speaker 2: about me. I am African, American and Caribbean, so my

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Speaker 2: father's Jamaican, but I don't know my father. So I

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Speaker 2: was raised by two women and my step mother is

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Speaker 2: Puerto Rican. She's raised me since I was one years old,

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Speaker 2: so I think maybe by the age of seven you

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Speaker 2: start to get memories. This is probably the first male

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Speaker 2: I can remember from my stepmother, her mother, which is

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Speaker 2: my grandma. I don't know my biological grandparents. My grandfather

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Speaker 2: World War two veterans, passed away. My grandmother never got

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Speaker 2: to meet her. So my stepmother's family has raised me

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Speaker 2: and taken me on so, I feel like I'm like

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Speaker 2: half black and perto Rican. To be honest, the first

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Speaker 2: holiday I can remember rice and gandulas, beni bastellez ottos,

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Speaker 2: anything that you can think of, Puerto Ricans making a kapukia,

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Speaker 2: anything that you can think of I was introduced to

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Speaker 2: as a child.

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Speaker 1: Wow, let me tell you something right now, you're speaking

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Speaker 1: my love language or that kind of food. I've been

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Speaker 1: to Puerto Rico. It was like a couple of weeks,

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Speaker 1: and I'm jealous that you were able to enjoy that

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Speaker 1: food since you were very young, because that's like, that's

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Speaker 1: very special food. I actually feel like Puerto Rican cuisine

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Speaker 1: is underrated globally.

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Speaker 2: Really, I think so, I think it's top five.

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Speaker 1: Describe to me the flavor profiles. Then, you know, so

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Speaker 1: the listeners out there who may have never had bernila

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Speaker 1: or arosples, I hope y'all have had corn bread. If

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Speaker 1: podcast and you've never had corn bread, turn off your radio,

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Speaker 1: go buy a box of Jiffy make it and eat

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Speaker 1: some corn bread. I'm not gonna judge you, I'm gonna

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Speaker 1: support you, but please go eat some corn bread.

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Speaker 2: Absolutely, But to my.

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Speaker 1: Initial question, describe these flavors that you're talking.

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Speaker 2: About Puerto Rican cuisine to me, you know, I'm speaking

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Speaker 2: from my own perspective, is savory, A lot of freshness.

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Speaker 2: Like so my stepmother Maria, she used to make homemade

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Speaker 2: sofrito right, rakaito and cilantro or culantro right, which is

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Speaker 2: used all over the Caribbean, and garlic and onions and peppers,

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Speaker 2: and you know she would freeze that and we have

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Speaker 2: it all winter. A lot of savory things, spices, herbs.

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Speaker 2: I love rice rices all over the Caribbean as well

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Speaker 2: as African American. I feel like rice is a staple.

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Speaker 2: So gondulas is my favorite pigeon piece. Right. So you

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Speaker 2: can have kenney beans, you can have black eyed peas,

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Speaker 2: but for me, gondulas is a special texture. Like we're

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Speaker 2: talking about benit today. Just like I said, that's sucking important.

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Speaker 2: I don't even eat pork. But let me tell you.

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Speaker 2: I don't eat pork, but I'm telling you I me

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Speaker 2: im pork on Thanksgiving. I mean important. For Christmas, I

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Speaker 2: may import for three kings.

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Speaker 1: Yeah, and you're eating pork right now and import.

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Speaker 2: Right because it's holidays. This is the holidays, right.

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Speaker 1: I do want to backtrack a little bit. Some of

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Speaker 1: THO listeners probably don't know exactly what sofrito is. I

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Speaker 1: know that you mentioned some of the ingredients, but is

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Speaker 1: this something that you make often?

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Speaker 2: I do make sofriita.

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Speaker 1: Yeah, tell me quickly the process, like what's in sofriito,

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Speaker 1: what's the process of making and why is it so

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Speaker 1: important in Puerto Rican cuisine?

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Speaker 2: I think sofriito is the base of everything. It gives

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Speaker 2: you flavor to whatever your soups, your stews, your rice,

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Speaker 2: your if you make the beni, you can marinate it.

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Speaker 2: I guess it's a marinate if you could say, it's

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Speaker 2: kind of like jerk.

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Speaker 1: Right.

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Speaker 2: If you're Jamaican, you know that jerk marinad or whatever

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Speaker 2: jerk spices is a wet based because you're gonna cook

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Speaker 2: the garlic, You're gonna cook the onions, You're gonna cook

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Speaker 2: the herbs. Even if it's tomato based, you're gonna cook

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Speaker 2: down the tomatoes and I puree it and then I

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Speaker 2: use it on everything. So if I'm making rice, I'm

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Speaker 2: gonna put the sofito in the pan first, I'm going

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Speaker 2: to parch the rice, and the I'm gonna add the

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Speaker 2: water so sofito not only gives flavor, it's going to

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Speaker 2: give coloring as well. So it's a base. It's a

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Speaker 2: marinade for everything.

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Speaker 1: Wow, I'm like damn. Now, I'm like, oh man, what

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Speaker 1: have I got myself into?

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Speaker 2: I have to did you make it? You bought it?

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Speaker 2: Buying it? It's good too.

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Speaker 1: I'm busy, man.

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Speaker 2: Yeah, No, I think you can buy soshi tho. Yeah,

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Speaker 2: which one tomato based or tomato bas okay? I like

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Speaker 2: the tomato based, depends on what you're making.

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Speaker 1: Light amounts of it. No, I just you have you

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Speaker 1: heavy guys. I think that's a flavor.

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Speaker 2: I need the flavor. I love onions, I love garlic,

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Speaker 2: I love tomato. And then you stew it down and

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Speaker 2: you cook it and you just pull out an extra

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Speaker 2: all of that.

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Speaker 1: You know. This it's a holiday meal, and I think

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Speaker 1: we really need to talk about every component of this dish.

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Speaker 1: I want to talk about that beranilla. It's typically shoulder picnic.

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Speaker 1: You know, some people will use different parts of the

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Speaker 1: pork to try to kind of replicate. Talk to me

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Speaker 1: about what you consider to be the perfect beranilla. What

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Speaker 1: when it goes into your mouth happens? What do you taste.

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Speaker 1: What are the textures you mentioned that crispy top, which

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Speaker 1: you may or may not be getting to do. But

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Speaker 1: if you're not familiar with what beranilla is and how

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Speaker 1: it's cooked in Puerto Rico, I want you to pay

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Speaker 1: attention to what Chef Roe is about to say.

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Speaker 2: Right. So for me, Bene pork and general coming to

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Speaker 2: the Americas and the Caribbean is talking about history, yep, right,

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Speaker 2: because we know pigs were brought over by the Spaniards,

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Speaker 2: so when we talk about colonization, we really get into

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Speaker 2: the history of Puerto Rico. So that's what I look

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Speaker 2: at when I see the pig and that succulent, that juiciness,

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Speaker 2: that slow roast. My stepmother Maria, I mean, she got

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Speaker 2: a cook up, a need for minimum minimum at least

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Speaker 2: five hours. That's a long time in the oven. So

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Speaker 2: that meal is cooked with love. I feel like me,

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Speaker 2: especially I'm a young chef and I got things to do.

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Speaker 2: I'd be Russian food and sometimes it tastes like crap,

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Speaker 2: right because I'm Russian. I'm going I gotta go right,

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Speaker 2: But something like that that takes five hours, four hours,

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Speaker 2: six hours, depending on who you are, that's cooked with love,

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Speaker 2: because we're talking about the pork shoulder. If you know

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Speaker 2: anything about an animal, if an animal is walking right,

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Speaker 2: a lot of tension, a lot of muscle. This is

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Speaker 2: something that has to be slow cooked, either as a

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Speaker 2: braid or as a roast. We gotta break down that

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Speaker 2: connective tissue. We gotta break down that collagen, et cetera,

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Speaker 2: et cetera. So when you slow roast something, you're pulling

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Speaker 2: out all of the juices. You're making sure this is

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Speaker 2: super fatty and beautiful. Right, because it's pork, it is

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Speaker 2: fatty as well, So you know you're gonna trim off

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Speaker 2: some of that fat, but you really want the fat

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Speaker 2: cap because that's what turns into that cheat your own right.

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Speaker 2: I'm from Bridgepork, Connecticut. We consider that the hood of Connecticut.

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Speaker 2: So I remember going to the corner store grain pork rinds, right,

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Speaker 2: So all of that it reminds me of that. That's

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Speaker 2: that in the nostagia. So that crunchiness on the outside

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Speaker 2: and then that tender shoulder that's been cooked and roasted

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Speaker 2: for four to five hours.

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Speaker 1: They go get a bag at each other on this quick.

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Speaker 1: We need it, you know what I'm talking about? That

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Speaker 1: you know what I mean.

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Speaker 2: It's good that crunchy, that soft, that gelatinous. You know

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Speaker 2: I'm talking about You know you eat cels is gelatinous.

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Speaker 2: You got suck that bone, right. So I feel like

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Speaker 2: Berne has that same because under that cheat your own

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Speaker 2: you still get that fatty part. I eat it. I

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Speaker 2: ain't gonna hold you.

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Speaker 1: Eat it got you. I mean, like for once we

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Speaker 1: hit my heart good appointment.

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Speaker 2: Remember this is a holiday meal. We're not eating it

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Speaker 2: every so often. We're not eating it every week or

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Speaker 2: every every other day. You know, growing up in my household,

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Speaker 2: eating protein was a specialty. We're not eating in every meal.

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Speaker 1: Correct and call it Sunday food. My dad will make

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Speaker 1: a roast that might be the only time with eating

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Speaker 1: meal exactly. I'm kind of in all with how naturally

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Speaker 1: you're able to describe cooking processes the way you just

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Speaker 1: just I was just why are you so?

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Speaker 2: Because food is science and people don't understand that it

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Speaker 2: is spiritual. So you know, if you Brazilian condom blay,

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Speaker 2: you know voodoo and Haiti, you like, all of these

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Speaker 2: food is cooked around ceremonies too. Use a spiritual aspect

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Speaker 2: for me. Spirituality, though, I'm a Christian. Is like, while

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Speaker 2: somebody cooks something for me, and I feel that energy

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Speaker 2: in that food, that pig has sacrificed its life for me.

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Speaker 2: So it's spiritual, right, and it's love okay, and it's nourishment.

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Speaker 2: So not only is it that, it's science. Because the

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Speaker 2: thing about this, you can buy a pork shoulder, or

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Speaker 2: you can buy a piece of steak, depending on what

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Speaker 2: cut it is. You can't just see anything. You might

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Speaker 2: have to braiz. It might there's certain cooking techniques that

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Speaker 2: you need to know before you just get anything. If

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Speaker 2: you get a chicken breast, or you're gonna see the

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Speaker 2: chicken breast, you're gonna braize, are you gonna ste it?

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Speaker 2: It just kind of just depends. You need to know

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Speaker 2: what the end result is so you can know the

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Speaker 2: cooking process. I pay attention to stuff like that. Like

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Speaker 2: for example, I've actually as a young chef, I had

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Speaker 2: duck legs and I seared them and it was like

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Speaker 2: chewing on a rubber shoe because because I don't understand

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Speaker 2: that that's where the toughness because ducks swim all day, right,

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Speaker 2: they're walking, so the legs are tough. You have to

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Speaker 2: braise them or you have to com fee them.

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Speaker 1: I wish I knew you when we were in France

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Speaker 1: last year because I remember when I got them duck legs.

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Speaker 1: I just like that.

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Speaker 2: But you can't. But if you don't, you can't. You know,

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Speaker 2: you got to understand, like this technique is for this cut?

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Speaker 1: Wow? All right. What I love the most is how

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Speaker 1: you started with the history with the work you're doing.

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Speaker 1: Obviously we kind of dabble in the same things, but

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Speaker 1: I love when I talked to someone and you asked

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Speaker 1: them about a dish. You didn't start with the pork

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Speaker 1: and the tenderness and the cooke. Time you started with well,

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Speaker 1: you got to understand where pigs even how did they

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Speaker 1: get here because you know, like in Cuba, the original

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Speaker 1: Cuban sandwich was not with pork. It was a hard

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Speaker 1: tapioca starch based bread with vegetables. And when they brought

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Speaker 1: those pigs into the end till this area, they started

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Speaker 1: cooking it and putting it in the bread, and that's

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Speaker 1: how it evolved. So it's interesting. Obviously, you know, I

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Speaker 1: know you, and I knew that we would get down

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Speaker 1: a little bit, but I love that that's how you

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Speaker 1: lead because food, like whether it's chocolate or vanilla, pork, rice,

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Speaker 1: any of these staples. Like if you talk about vanilla,

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Speaker 1: you're really talking about or cinnamon, like you're talking about

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Speaker 1: colonists setting up monopolies right in indigenous lands, just like

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Speaker 1: stripping them of what they had and taking it for themselves.

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Speaker 2: Right, And if you want to honor these people, we

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Speaker 2: got to talk about the history of food.

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Speaker 1: We have to.

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Speaker 2: I'm going to honor Puerto Rico. I gotta talk about

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Speaker 2: the history of or Jamaica or Cuba like you're saying,

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Speaker 2: or even African American, Like if were talking about rice,

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Speaker 2: we need to talk about Golagichi. We need to talk

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Speaker 2: about West Africa. We gotta talk about Cinabon, we gotta

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Speaker 2: talk about Nigeria. We can't just talk about rice.

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Speaker 1: It's the backbone of Yes, I mean, I agree with you.

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Speaker 1: Enslaved people were really the backbone of most, if not all,

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Speaker 1: cooking and baking traditions. I mean in Latin America when

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Speaker 1: it comes to baking, it's easy to attribute Europeans with oh,

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Speaker 1: like clearly this looks like a bag ad or this

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Speaker 1: looks like it you know, that looks like brios or whatever.

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Speaker 1: But people forget that it wasn't just Europeans that pulled up.

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Speaker 1: They brought a bunch of African people with them that

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Speaker 1: they had enslaved, and those were the people actually making

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Speaker 1: exactly food and.

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Speaker 2: The bad So they were their original teachers.

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Speaker 1: They were the original because they were the ones actually made.

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Speaker 1: It's like the restaurants here today. You go to Italian restaurant,

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Speaker 1: it's owned by some Italian guy, but it's us in

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Speaker 1: the kitchen cooking.

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Speaker 2: Exactly, especially the Hispanic culture. Listen, every restaurant I've ever

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Speaker 2: worked in one hundred percent Hispanics in the kitchen. You

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Speaker 2: got to learn some kitchen Spanish period. You have to,

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Speaker 2: because those are the people in the kitchen. So I

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Speaker 2: want to pay homage and I want to give respect

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Speaker 2: to those people because they taught me everything I know. Honestly.

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Speaker 1: Will be back after these messages from our sponsors. All right,

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Speaker 1: all right, let's just jump back in time, person to eat.

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Speaker 1: I think it's time for me to present to you

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Speaker 1: what I made, explain to you what I did to

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Speaker 1: make it. So I'm gonna take a moment. I'm gonna

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Speaker 1: step over a couple of plates. Thank you.

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Speaker 2: I'm waiting on you. I I need another one, chef,

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Speaker 2: Thank you?

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Speaker 1: All right, So here's how this goes down.

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Speaker 2: What do you want to start? This smells the aroma

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Speaker 2: is beautiful. Talk to me about the corn bread. It

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Speaker 2: looks super moist buttery.

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Speaker 1: Saying it looks super drag about like looks on. I

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Speaker 1: think that you got kind of dry. I put the

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Speaker 1: gravy from the Better Neil all over it just now.

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Speaker 2: Why because you feel like it's dry because I.

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Speaker 1: Baked it earlier and it's kind of it's not like

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Speaker 1: warm out of the oven, and I thought it might

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Speaker 1: be dry. So I just kind of drenched in some.

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Speaker 2: Soft Okay, you think it's gonna save you, let's see.

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Speaker 1: No, I think I'm about to get shipped on.

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Speaker 2: Okay, okay, all right, you know I love you though.

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Speaker 2: Look it ain't like my mom's, but.

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Speaker 1: We do not serve cornbread Artist and Briana Bakery, No one,

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Speaker 1: no customers need to worry about it.

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Speaker 2: It's good. The flavor is good. It is a little dry.

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Speaker 1: Listen, the corn bread came out a little dry.

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Speaker 2: I talked to me about your recipe.

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Speaker 1: Well, first of all, the recipe lives on China dot com.

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Speaker 1: So we would definitely want to get our listeners over there, okay,

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Speaker 1: to try it out. I've made several different iterations of

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Speaker 1: corn bread, you know, just using cornflour, obviously getting some

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Speaker 1: of that butter going.

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Speaker 2: I know that, you know, corn flour not cornmeal cornmeal.

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Speaker 1: Like literally literally this blend that's right here on the table.

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Speaker 1: I think part of the issue is, like that's a

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Speaker 1: blend of three different types. Okay, like that's a blend

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Speaker 1: of three different types of corn flowers. You know what

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Speaker 1: I think honestly, the issue is that I think there's

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Speaker 1: masada in there too. I think there's an extimalized corn

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Speaker 1: in there which can affect texture, which can absorb a

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Speaker 1: little bit too much moisture, you know. So I think

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Speaker 1: that there was like a technicality and not necessarily my fault.

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Speaker 1: It was a technicality that I did not I was

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Speaker 1: not aware of. And the rice the not trying to

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Speaker 1: reinvent the wheel here, like you already know what it is.

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Speaker 1: I mean, I almost think bomb Okay, you know, before

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Speaker 1: I just tell me what you're tasting the rice is.

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Speaker 2: I do taste of sofrito. The rice is cooked really nicely,

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Speaker 2: is not overcooked, It's not mushy. It's not super dry

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Speaker 2: or super crunchy. It's not like you're making for me.

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Speaker 2: You know, I'm happy to make for me. But the

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Speaker 2: chicken and the rice is super crunchy because they've got

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Speaker 2: that caramelization at the bottom. So I don't like that.

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Speaker 2: It's called pick al. I think Dominicans call it that,

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Speaker 2: So that's not what you're looking for. And adols and gondola,

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Speaker 2: So this is good. I like this a lot though.

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Speaker 2: Benny is very good too.

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Speaker 1: All right, sorry, I haven't eaten today, so I'm going

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Speaker 1: just like savage.

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Speaker 2: He's being a savage, all y'all hear him?

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Speaker 1: Okay, And you need to tell me where where you're going?

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Speaker 1: Where's your mind going?

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Speaker 2: The beni is really good. The beni is very very good.

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Speaker 2: It's very tender. It's very juicy. I see what you

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Speaker 2: mean when you say that is not crunchy. Talk to

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Speaker 2: me about that. I think it's perfect. It reminds me

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Speaker 2: of my stepmother's. It's very good. It's seasoned perfectly well.

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Speaker 2: With the chiatto.

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Speaker 1: What happened with I feel like I'm in I'm in class.

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Speaker 1: I'm in class with you right now. I'll show you

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Speaker 1: what happened.

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Speaker 2: With you need a broiler? What happened? Oh, so chef

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00:20:05,920 --> 00:20:09,359
Speaker 2: cheated everybody he has So the inpot got is super

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Speaker 2: juicy but not crunchy exactly.

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Speaker 1: That's what people with time constraints do. They use pressure cookers.

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Speaker 2: No, that was smart. Yeah.

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Speaker 1: And as soon as you started talking about it, and

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Speaker 1: as soon as my memory was going, I was like, damn,

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Speaker 1: that did I did not even think about getting that

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Speaker 1: crunch right. You could do that, but you got to

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Speaker 1: finish it, finish it in the oven.

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Speaker 2: You got to finish it in the oven.

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Speaker 1: All right. So the recipe on tinline dot com. Obviously

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Speaker 1: you know with the be neil you know this. We're

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Speaker 1: talking about slow roasted marinated pork shoulder or picnic garlic oregano.

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Speaker 1: You know what I'm saying, A nice combination to get that.

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Speaker 1: I did it the quick way. Maybe I cheated, maybe

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Speaker 1: I didn't, but our listeners are dying to No, Chef,

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Speaker 1: did I bring you back to your holiday table? And

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Speaker 1: if not, where did I bring you?

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Speaker 2: You did bring me back to the holiday table. I

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Speaker 2: feel it. I feel good, I'm happy, I'm laughing, I

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Speaker 2: feel positive. We have good vibes, get energy. So you

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Speaker 2: definitely want me back to the holiday table. I think

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Speaker 2: just a corn bread.

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Speaker 1: That can't make corn bread.

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Speaker 2: It's just a corn bread chef.

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00:21:17,359 --> 00:21:20,399
Speaker 1: That's it, you know. Honestly, I feel kind of.

430
00:21:21,359 --> 00:21:24,600
Speaker 2: Something will go wrong for the viewers something or the listeners.

431
00:21:24,640 --> 00:21:27,679
Speaker 2: Something will go wrong, and the kitschen it's never going

432
00:21:27,760 --> 00:21:28,680
Speaker 2: to be a perfect be like that.

433
00:21:28,800 --> 00:21:32,280
Speaker 1: That's your show. Something will go wrong? Will you tell

434
00:21:32,359 --> 00:21:34,119
Speaker 1: listeners how to phys with all your knowledge?

435
00:21:34,400 --> 00:21:34,760
Speaker 2: All right?

436
00:21:34,960 --> 00:21:39,200
Speaker 1: So listen, You've had such an esteemed career already, and

437
00:21:39,280 --> 00:21:43,000
Speaker 1: you're quite young. How did the nostalgia of food, the

438
00:21:43,119 --> 00:21:45,520
Speaker 1: nostalgia of this meal in Puerto Rican cuisine, and your

439
00:21:45,600 --> 00:21:50,080
Speaker 1: upbringing get you from that holiday table to becoming an

440
00:21:50,280 --> 00:21:53,760
Speaker 1: iconic chef in you know, the culinary world right now?

441
00:21:53,920 --> 00:21:56,160
Speaker 2: I mean, I guess I just feel like food gave

442
00:21:56,200 --> 00:21:58,359
Speaker 2: me my purpose. Some of you may know my story,

443
00:21:58,440 --> 00:22:01,080
Speaker 2: but I serve six years in the United States Army.

444
00:22:01,359 --> 00:22:04,240
Speaker 2: I reck in Afghanistan combat veteran. So when I joined

445
00:22:04,240 --> 00:22:06,120
Speaker 2: the military, I knew when I got out I had

446
00:22:06,200 --> 00:22:09,719
Speaker 2: to be a chef. And I feel like growing up

447
00:22:09,840 --> 00:22:12,560
Speaker 2: in food and having my Puerto Rican grandmother and my

448
00:22:13,000 --> 00:22:17,080
Speaker 2: uncles and my aunts and Titi whoever, and Uncle Macho whoever.

449
00:22:17,240 --> 00:22:19,280
Speaker 2: And then I come from a black background. So my

450
00:22:19,320 --> 00:22:21,359
Speaker 2: mom's making CALLI greens and you know, she's doing her

451
00:22:21,400 --> 00:22:23,399
Speaker 2: fried chicken. I was like, damn, this is giving me

452
00:22:23,440 --> 00:22:26,040
Speaker 2: a purpose. It really gave me a way to get

453
00:22:26,040 --> 00:22:29,399
Speaker 2: out of the military and survive. So I feel like

454
00:22:29,680 --> 00:22:32,560
Speaker 2: the nostalgia of being raised in the kitchen, like my

455
00:22:32,680 --> 00:22:36,520
Speaker 2: mom was raising me by herself, and her first job

456
00:22:36,720 --> 00:22:38,680
Speaker 2: off of the streets. She was in the streets was

457
00:22:38,760 --> 00:22:41,800
Speaker 2: a soul food restaurant called Bird's Place in Bridgeport. I

458
00:22:41,880 --> 00:22:44,520
Speaker 2: was running around the kitchen at two years old just

459
00:22:44,760 --> 00:22:47,399
Speaker 2: see my mom cook. So it showed me away from

460
00:22:47,440 --> 00:22:49,800
Speaker 2: my mom to get off the streets. It was away

461
00:22:49,840 --> 00:22:53,040
Speaker 2: from my stepmother to help her mental health because she

462
00:22:53,040 --> 00:22:55,760
Speaker 2: struggles with depression. So the only time I really saw

463
00:22:55,840 --> 00:22:58,680
Speaker 2: her at her happiest moment, and that relationship and that

464
00:22:58,800 --> 00:23:01,359
Speaker 2: marriage that my mother and my mother had was over food.

465
00:23:02,160 --> 00:23:04,120
Speaker 2: So it got me out of the military, it got

466
00:23:04,160 --> 00:23:06,280
Speaker 2: my mom off the streets, and it helped my stepmother

467
00:23:06,359 --> 00:23:08,960
Speaker 2: with depression. So I owe food everything.

468
00:23:09,480 --> 00:23:11,760
Speaker 1: Wow, thank you for sharing that. Yeah, And it sounds

469
00:23:11,800 --> 00:23:14,320
Speaker 1: like mental health is really important to you. Is this

470
00:23:14,480 --> 00:23:19,120
Speaker 1: something in this industry that you advocate for and actively

471
00:23:19,280 --> 00:23:22,000
Speaker 1: work towards improving for yourself for others.

472
00:23:22,400 --> 00:23:24,399
Speaker 2: Yeah, I mean for me personally, Like I said, it is.

473
00:23:24,800 --> 00:23:27,200
Speaker 2: You know, when I got home from Afghanistan, I was

474
00:23:27,240 --> 00:23:30,200
Speaker 2: diagnosed with postraumunic stress disorder. So you know, you could

475
00:23:30,200 --> 00:23:31,680
Speaker 2: go to the VA. They're going to try to give

476
00:23:31,720 --> 00:23:33,320
Speaker 2: you pills and all this stuff like that. I'm like,

477
00:23:33,400 --> 00:23:37,119
Speaker 2: you know what, I find myself finding peace when I'm cooking,

478
00:23:37,359 --> 00:23:39,960
Speaker 2: So then let me do that. Wow, let me do that.

479
00:23:40,119 --> 00:23:42,960
Speaker 2: So mental health is real in the industry, you know, chef,

480
00:23:43,040 --> 00:23:44,920
Speaker 2: we come from a toxic industry, whether you're baking in

481
00:23:45,000 --> 00:23:47,920
Speaker 2: pastry or you're in the culinary side. We come from

482
00:23:48,000 --> 00:23:50,840
Speaker 2: that era of shut up, do what you're told, and

483
00:23:51,280 --> 00:23:53,000
Speaker 2: you know, be quiet and the yelling and the scream.

484
00:23:53,080 --> 00:23:55,000
Speaker 2: I've lived that in the kitchen. I've lived that in

485
00:23:55,080 --> 00:23:57,480
Speaker 2: the kitchen, and you know, I just go into my

486
00:23:57,520 --> 00:23:59,240
Speaker 2: happy place. I kind of work with my head down

487
00:24:00,040 --> 00:24:03,679
Speaker 2: and think about anything else. But don't burn nothing. Make

488
00:24:03,720 --> 00:24:05,760
Speaker 2: sure it tastes good, you know. So food is just

489
00:24:05,840 --> 00:24:07,680
Speaker 2: my escape. It's my escape.

490
00:24:07,680 --> 00:24:07,800
Speaker 1: You know.

491
00:24:07,840 --> 00:24:10,840
Speaker 2: I've actually worked with women veterans who suffer from sexual

492
00:24:11,040 --> 00:24:14,000
Speaker 2: salt in the military, and they found their way back

493
00:24:14,040 --> 00:24:16,159
Speaker 2: to their marriages, and they found their way back to

494
00:24:16,280 --> 00:24:17,800
Speaker 2: their children through food.

495
00:24:18,080 --> 00:24:18,320
Speaker 1: Wow.

496
00:24:18,560 --> 00:24:21,520
Speaker 2: So teaching them culinary skills, they can bring it back

497
00:24:21,560 --> 00:24:24,640
Speaker 2: to the household. They can rebuild these relationships. So when

498
00:24:24,680 --> 00:24:26,600
Speaker 2: I saw that, I'm like, Okay, this is something that

499
00:24:26,840 --> 00:24:30,159
Speaker 2: is real. Food can help mental health. Anything can. If

500
00:24:30,200 --> 00:24:32,040
Speaker 2: you might like golf, you might go out play golf,

501
00:24:32,080 --> 00:24:34,280
Speaker 2: you might like basketball. We all have our things. But

502
00:24:34,640 --> 00:24:37,680
Speaker 2: for me, food is my peace, and honestly we're going

503
00:24:37,720 --> 00:24:40,160
Speaker 2: back to spirituality. Food is the way I see God

504
00:24:40,600 --> 00:24:42,760
Speaker 2: because I mean we talk about the DNA of a seed,

505
00:24:42,880 --> 00:24:45,040
Speaker 2: you got one hundred species of apples, you got all

506
00:24:45,119 --> 00:24:47,600
Speaker 2: of these things. It's like, Wow, God is real, God exists.

507
00:24:47,720 --> 00:24:50,240
Speaker 2: How can who made this? I didn't make it. It

508
00:24:50,400 --> 00:24:53,240
Speaker 2: wasn't me. It's such a big picture. So for me,

509
00:24:53,560 --> 00:24:57,680
Speaker 2: food is a way to defeat depression and mental health.

510
00:24:57,800 --> 00:24:59,000
Speaker 2: It's just one avenue.

511
00:24:59,200 --> 00:25:02,159
Speaker 1: Yeah, the most delicious oven it is. I mean, everyone

512
00:25:02,200 --> 00:25:05,240
Speaker 1: wants to eat, right, so why not, you know, become dedicated.

513
00:25:05,680 --> 00:25:07,320
Speaker 1: I have to say that I relate to a lot

514
00:25:07,400 --> 00:25:10,080
Speaker 1: of what you're saying. I suffer from anxiety, panic disorder,

515
00:25:10,720 --> 00:25:12,399
Speaker 1: stuff like that. Is a chef thing.

516
00:25:12,520 --> 00:25:14,600
Speaker 2: Don't how rich. It is a chef thing.

517
00:25:18,000 --> 00:25:25,879
Speaker 1: The people think it doesn't have panic disorder, but no,

518
00:25:26,000 --> 00:25:34,040
Speaker 1: I've found many, many days of feeling at peace baking.

519
00:25:34,840 --> 00:25:37,399
Speaker 1: And you know, I used to be a cook on

520
00:25:37,480 --> 00:25:41,560
Speaker 1: the line in New Orleans late nights. Mm hmm, I

521
00:25:41,640 --> 00:25:44,960
Speaker 1: caught what I call gremlin activity. You know, it's New Orleans.

522
00:25:45,040 --> 00:25:48,720
Speaker 1: First of all, the cooking culture there is a little intense.

523
00:25:49,280 --> 00:25:53,120
Speaker 1: And when I started baking, I realized how much more

524
00:25:53,240 --> 00:25:55,879
Speaker 1: peaceful it could be to serve people food. I'm a

525
00:25:55,920 --> 00:26:00,359
Speaker 1: morning person. I activate fully, like when I wake up,

526
00:26:00,359 --> 00:26:03,159
Speaker 1: I'm ready to like accomplish. I'm like so ready for

527
00:26:03,280 --> 00:26:05,800
Speaker 1: my day to start, right, not really a night person.

528
00:26:05,960 --> 00:26:09,399
Speaker 1: So I'm waking up tomorrow at three to go do

529
00:26:09,560 --> 00:26:13,399
Speaker 1: this bake. It's quiet, no one, no one's around, no

530
00:26:13,440 --> 00:26:15,359
Speaker 1: one to bother you, no one's gonna text me. I

531
00:26:15,440 --> 00:26:17,879
Speaker 1: mean three in the morning, four in the morning. The

532
00:26:17,960 --> 00:26:21,160
Speaker 1: city is asleep. And I just I find so much

533
00:26:21,440 --> 00:26:25,239
Speaker 1: like p and solace in baking. Because of that. Now,

534
00:26:25,359 --> 00:26:29,359
Speaker 1: obviously the flip side tired. It's like, you know, it

535
00:26:29,480 --> 00:26:31,400
Speaker 1: is kind of a rigorous thing to get people their

536
00:26:31,440 --> 00:26:33,760
Speaker 1: bread in the morning. So I can relate to what

537
00:26:33,840 --> 00:26:37,960
Speaker 1: you're saying seeing food as a way to overcome mental

538
00:26:38,000 --> 00:26:43,920
Speaker 1: health struggles, because it's definitely been the vehicle that's propelled

539
00:26:44,000 --> 00:26:46,120
Speaker 1: my mind into better places. But then, you know, there's

540
00:26:46,160 --> 00:26:50,040
Speaker 1: the flip side, you know, the social media, the expectations.

541
00:26:50,440 --> 00:26:54,760
Speaker 1: Now there's expectations that expectations, expectations we talk to me

542
00:26:54,800 --> 00:26:57,080
Speaker 1: about that. I want to hear it.

543
00:26:57,160 --> 00:26:59,480
Speaker 2: I do what I want when I want. I do

544
00:26:59,640 --> 00:27:03,240
Speaker 2: not subscribe to posting every day. And because life is

545
00:27:03,320 --> 00:27:04,879
Speaker 2: too short, one day, you're gonna wake up. One day

546
00:27:04,880 --> 00:27:08,000
Speaker 2: you're not gonna wake up. So God woke me up today.

547
00:27:08,240 --> 00:27:10,120
Speaker 2: This is the day that God has given me. I'm

548
00:27:10,119 --> 00:27:11,879
Speaker 2: gonna do what I'll need to do to make me

549
00:27:11,960 --> 00:27:13,760
Speaker 2: feel good. And social media does not make you feel

550
00:27:13,800 --> 00:27:16,840
Speaker 2: good all the time, by the comparison, and this person

551
00:27:16,960 --> 00:27:19,160
Speaker 2: doing that, and what is it? What I use social

552
00:27:19,200 --> 00:27:22,600
Speaker 2: media for is inspiration. That's how I'm at you, you

553
00:27:22,680 --> 00:27:24,800
Speaker 2: know what I mean. I'm researching. I'm like, who's this

554
00:27:24,960 --> 00:27:27,760
Speaker 2: Afro latito over here doing these big things? And that

555
00:27:27,880 --> 00:27:31,440
Speaker 2: was inspired by you? Other than that, I don't because

556
00:27:31,480 --> 00:27:35,120
Speaker 2: it can sink you, It can really drown your mental health. Yeah,

557
00:27:35,240 --> 00:27:37,680
Speaker 2: so if we don't learn the balance, then it's a negative,

558
00:27:38,160 --> 00:27:39,280
Speaker 2: So fuck the expectation.

559
00:27:39,680 --> 00:27:42,560
Speaker 1: I don't know what kind of spiritual energy happened today,

560
00:27:42,640 --> 00:27:45,280
Speaker 1: but I really needed to hear that. It's a lot

561
00:27:45,359 --> 00:27:45,920
Speaker 1: to keep up with.

562
00:27:45,960 --> 00:27:46,800
Speaker 2: It's tiring.

563
00:27:47,000 --> 00:27:50,120
Speaker 1: It's insanely coincidental that you just said what you said,

564
00:27:50,240 --> 00:27:53,880
Speaker 1: because it is very difficult to maintain. You know, it's

565
00:27:53,920 --> 00:27:55,240
Speaker 1: something that I think I need to do.

566
00:27:55,800 --> 00:27:58,800
Speaker 2: But listen, don't attach your success or don't attach your

567
00:27:58,800 --> 00:28:00,399
Speaker 2: worth to social media. If you don't post for the

568
00:28:00,480 --> 00:28:04,199
Speaker 2: next six months, you are still Brian Ford. You understand

569
00:28:04,240 --> 00:28:06,240
Speaker 2: what I'm saying. It doesn't matter. You still got on

570
00:28:06,359 --> 00:28:08,439
Speaker 2: your own bakery. People wake up in the morning, they

571
00:28:08,480 --> 00:28:12,040
Speaker 2: come see you, you start their day. Social Media is fake.

572
00:28:12,160 --> 00:28:14,639
Speaker 2: It doesn't it's not real. It's not rigila total this

573
00:28:15,000 --> 00:28:19,800
Speaker 2: shaking her head. It's you have no idea, this confirmation.

574
00:28:19,960 --> 00:28:21,760
Speaker 1: It's not real. It's not it's not.

575
00:28:22,040 --> 00:28:24,040
Speaker 2: It's not attached to who you are. You think when

576
00:28:24,080 --> 00:28:26,400
Speaker 2: God created you, God created you like, oh, Brian's gonna

577
00:28:26,400 --> 00:28:29,240
Speaker 2: be on social media. No, you have a bigger purpose

578
00:28:29,240 --> 00:28:32,280
Speaker 2: because if social media crashed tomorrow, is your purpose is

579
00:28:32,359 --> 00:28:32,760
Speaker 2: your dead?

580
00:28:33,080 --> 00:28:33,119
Speaker 1: No?

581
00:28:33,880 --> 00:28:35,520
Speaker 2: No, it's bigger than social and.

582
00:28:35,520 --> 00:28:40,080
Speaker 1: Also intertwining all sometimes like business endeavors or income or whatever.

583
00:28:40,400 --> 00:28:44,720
Speaker 1: If it's too tightly tied into that, then it's like, yeah,

584
00:28:44,720 --> 00:28:46,400
Speaker 1: if it does crash, well, how I eat.

585
00:28:46,520 --> 00:28:47,040
Speaker 2: You're gonna eat.

586
00:28:47,040 --> 00:28:49,280
Speaker 1: You're gonna eat eat, You're gonna eat, definitely gonna eat.

587
00:28:49,280 --> 00:28:51,239
Speaker 2: I don't even look at it like that, because if

588
00:28:51,280 --> 00:28:52,880
Speaker 2: you do that, like, oh, I got a post, and

589
00:28:53,160 --> 00:28:54,840
Speaker 2: I got this brand, and I got that brand. Looking

590
00:28:54,840 --> 00:28:57,040
Speaker 2: at me, and I might get this show, and you're

591
00:28:57,040 --> 00:28:59,280
Speaker 2: gonna eat. If it's for you, it's for you, whether

592
00:28:59,320 --> 00:29:02,160
Speaker 2: you want so. I'm a social media person, per se, right,

593
00:29:02,240 --> 00:29:03,680
Speaker 2: I post when I need to put. I haven't posted

594
00:29:03,720 --> 00:29:05,640
Speaker 2: in three weeks. I'm going on a month, you know

595
00:29:05,720 --> 00:29:08,320
Speaker 2: what I'm saying. But I'm in negotiation to do things

596
00:29:08,400 --> 00:29:11,160
Speaker 2: with these media companies and I don't even post because

597
00:29:11,200 --> 00:29:14,040
Speaker 2: they love me. They love my spirits. You know what

598
00:29:14,120 --> 00:29:17,160
Speaker 2: I'm saying, Chef, that's real shit. Wow, that's yours. It's like,

599
00:29:17,200 --> 00:29:20,160
Speaker 2: I don't need to you know what I'm saying. I listen,

600
00:29:20,280 --> 00:29:22,840
Speaker 2: I'm wearing I'm wearing the Uncle Near's shirt. It says

601
00:29:22,880 --> 00:29:26,600
Speaker 2: I'm making black history. I made one post. One post.

602
00:29:27,120 --> 00:29:29,560
Speaker 2: The CEO of Uncle NER's Fun Weaver sent me a

603
00:29:29,600 --> 00:29:32,160
Speaker 2: whole care package with a letter. And that was one post.

604
00:29:32,200 --> 00:29:34,560
Speaker 2: I wasn't out there Uncle Near's Uncle nears. That was

605
00:29:34,720 --> 00:29:38,440
Speaker 2: one post that was a real, just one genuine post

606
00:29:38,480 --> 00:29:40,200
Speaker 2: because I'm just what I'm doing. I like the brand,

607
00:29:40,600 --> 00:29:44,720
Speaker 2: but she respects me. Social media is there is an avenue.

608
00:29:44,720 --> 00:29:47,400
Speaker 2: It's good for inspiration, it is good to market. It

609
00:29:47,520 --> 00:29:49,720
Speaker 2: has its pros, but it has its cons. But I want,

610
00:29:49,880 --> 00:29:52,360
Speaker 2: you know, young influencers to know, like listen, if you

611
00:29:52,440 --> 00:29:55,320
Speaker 2: take a break. You might need a break, you might

612
00:29:55,440 --> 00:29:57,880
Speaker 2: need a break, but you're still worthy because it's not

613
00:29:58,000 --> 00:30:00,320
Speaker 2: about social media. It's about what you do and for

614
00:30:00,560 --> 00:30:02,960
Speaker 2: people and their spirit and your spirit.

615
00:30:04,120 --> 00:30:08,840
Speaker 1: I'm kind of speechless right now. That's wild. I feel

616
00:30:08,880 --> 00:30:11,680
Speaker 1: like it's something I think is difficult to navigate, but

617
00:30:12,160 --> 00:30:15,360
Speaker 1: I'm starting to realize it's not difficult because it's a choice.

618
00:30:15,560 --> 00:30:16,240
Speaker 2: It's a choice.

619
00:30:16,480 --> 00:30:18,840
Speaker 1: It's a choice to scroll, it's a choice to compare.

620
00:30:18,960 --> 00:30:21,680
Speaker 1: It's a choice to get consumed. A lot to talk

621
00:30:21,720 --> 00:30:25,240
Speaker 1: about again, you know, I can't wait to crack beers

622
00:30:25,240 --> 00:30:28,080
Speaker 1: with you another time. But there's obviously articles and this

623
00:30:28,200 --> 00:30:30,120
Speaker 1: and that that we can read about you, but you know,

624
00:30:30,200 --> 00:30:33,520
Speaker 1: your journey through the CIA, I think you said one

625
00:30:33,600 --> 00:30:36,280
Speaker 1: black instructor. He was a male in the culinaris department,

626
00:30:36,400 --> 00:30:39,320
Speaker 1: Like that was the only black instructor you've ever seen, right,

627
00:30:39,400 --> 00:30:43,600
Speaker 1: And that's wild. Yeah, So I want to hear a

628
00:30:43,640 --> 00:30:47,520
Speaker 1: little bit more about where you know, there's a clear

629
00:30:47,640 --> 00:30:52,280
Speaker 1: lack of representation and there's a clear need to change that. Right,

630
00:30:52,440 --> 00:30:54,840
Speaker 1: How were those first moments in there? How did you

631
00:30:55,000 --> 00:30:56,240
Speaker 1: feel talk to me?

632
00:30:56,600 --> 00:30:59,120
Speaker 2: I mean for me as an alumni, I had and

633
00:30:59,200 --> 00:31:01,960
Speaker 2: the colinary supers one black chef, and I think in

634
00:31:02,120 --> 00:31:04,360
Speaker 2: the Patriarch's department we had another black chef, two men.

635
00:31:05,040 --> 00:31:07,520
Speaker 2: I never saw a woman, especially women of color there.

636
00:31:07,640 --> 00:31:11,280
Speaker 2: So when I got the opportunity to get the job,

637
00:31:11,400 --> 00:31:13,520
Speaker 2: I applied and I said, what do I got to lose?

638
00:31:13,640 --> 00:31:15,840
Speaker 2: So when I got the job and the New York

639
00:31:15,880 --> 00:31:17,760
Speaker 2: Post announced I'm the first black woman, and it just

640
00:31:17,800 --> 00:31:19,440
Speaker 2: went kind of I don't want to say viral, but

641
00:31:19,680 --> 00:31:23,200
Speaker 2: it did make a spark. It was my legacy has

642
00:31:23,320 --> 00:31:25,840
Speaker 2: just activated. I've always had a legacy, but this is

643
00:31:25,960 --> 00:31:28,280
Speaker 2: like the first time in history, like you said, in

644
00:31:28,400 --> 00:31:32,080
Speaker 2: seventy six years. We're celebrating our seventy sixth anniversary this

645
00:31:32,600 --> 00:31:36,080
Speaker 2: fall at the CIA, and I'm honored, and I'm grateful

646
00:31:36,200 --> 00:31:38,560
Speaker 2: to be that first black woman because I'm coming with

647
00:31:38,640 --> 00:31:40,960
Speaker 2: a force. You know, I'm coming with a force, and

648
00:31:41,360 --> 00:31:43,240
Speaker 2: I didn't come to play. And a lot of my

649
00:31:43,360 --> 00:31:46,520
Speaker 2: students now have somebody who looks like them. Right, So

650
00:31:46,720 --> 00:31:48,720
Speaker 2: it starts with one, it starts with two, now with three.

651
00:31:49,200 --> 00:31:51,480
Speaker 2: And like I said, how I met you, I have

652
00:31:52,000 --> 00:31:55,600
Speaker 2: been developing the cuisines and cultures of Africa and its

653
00:31:55,640 --> 00:31:59,640
Speaker 2: diaspora in the America's concentration. So at the CIA, we

654
00:31:59,720 --> 00:32:03,040
Speaker 2: have the Japanese concentration, we have Barcelona, Spain, we have

655
00:32:03,440 --> 00:32:06,200
Speaker 2: I think Singapore might be a concentration. So these students

656
00:32:06,240 --> 00:32:09,000
Speaker 2: are able to immerse themselves in this culture and travel

657
00:32:09,080 --> 00:32:14,600
Speaker 2: abroad to these locations to really be developed in this cuisine.

658
00:32:14,880 --> 00:32:17,600
Speaker 2: So now we have the cuisines and cultures of Africans diaspora.

659
00:32:17,880 --> 00:32:20,440
Speaker 2: And I think the challenge for this course is when

660
00:32:20,480 --> 00:32:23,440
Speaker 2: you say diaspora is the journey of people. We're not

661
00:32:23,520 --> 00:32:25,400
Speaker 2: just going to Japan. We can go to South Carolina,

662
00:32:25,480 --> 00:32:27,160
Speaker 2: we go to New Orleans, we can go to Brazil,

663
00:32:27,240 --> 00:32:29,080
Speaker 2: we can go to Cuba, we can go to Nigeria,

664
00:32:29,160 --> 00:32:32,560
Speaker 2: we can go to et cetera, Congo wherever. Right now,

665
00:32:32,720 --> 00:32:36,360
Speaker 2: the class has been approved campus wide, all campuses, all

666
00:32:36,400 --> 00:32:39,160
Speaker 2: branch NAPA voted on is Singapore voted on the San

667
00:32:39,200 --> 00:32:41,720
Speaker 2: Antonio voted on at High Park has voted on it.

668
00:32:42,200 --> 00:32:44,600
Speaker 2: Because they all have to see the curriculum before we

669
00:32:44,760 --> 00:32:48,960
Speaker 2: usher something new in. I created it. I went to Yale,

670
00:32:49,120 --> 00:32:51,760
Speaker 2: I got a library card. I used it Leelle's Library

671
00:32:51,840 --> 00:32:54,040
Speaker 2: digital library. I was there for eight hours a day,

672
00:32:54,640 --> 00:32:58,000
Speaker 2: reading books, talking to people. You know, Doctor Harris was influential,

673
00:32:58,240 --> 00:33:00,200
Speaker 2: just kind of setting the groundwork, tell us you you

674
00:33:00,280 --> 00:33:02,800
Speaker 2: need to get this done. She's the mother of this shit,

675
00:33:02,960 --> 00:33:05,479
Speaker 2: you know, doctor Harris. She just got a lifetime achievement.

676
00:33:05,600 --> 00:33:07,800
Speaker 2: But we were there at the family reunion watching her

677
00:33:07,840 --> 00:33:10,520
Speaker 2: get honored. And you know, you got Alexander Small's there,

678
00:33:10,640 --> 00:33:14,680
Speaker 2: you got peertm was an influential. Madi Seta Pasia was

679
00:33:14,760 --> 00:33:18,440
Speaker 2: influential helping me and Kevin Mitchell, who's in South Carolina.

680
00:33:18,480 --> 00:33:21,960
Speaker 2: So I had great mentors. But when I say reading

681
00:33:22,000 --> 00:33:24,320
Speaker 2: the books and sitting there and my eyes hurting in

682
00:33:24,400 --> 00:33:27,400
Speaker 2: front of the computer, and you know, me developing every

683
00:33:27,480 --> 00:33:29,640
Speaker 2: recipe for this class me, you know that's why I

684
00:33:29,760 --> 00:33:31,640
Speaker 2: called you, because I found you when I was looking

685
00:33:31,720 --> 00:33:35,440
Speaker 2: up Honduras and Afro Panamanian and Belize, and I just

686
00:33:35,520 --> 00:33:37,200
Speaker 2: didn't really know where to go when I was talking

687
00:33:37,200 --> 00:33:40,360
Speaker 2: about Latin America and I stumbled across you in Isaac

688
00:33:40,440 --> 00:33:43,320
Speaker 2: villa Verde. Isaac's from Panama, and you guys really helped

689
00:33:43,360 --> 00:33:47,840
Speaker 2: me navigate this Afro Latino cuisine. So now we're at

690
00:33:47,880 --> 00:33:51,040
Speaker 2: the CIA, we're trying to say, finally, people of color

691
00:33:51,120 --> 00:33:53,240
Speaker 2: have a seat at the table. Yeah, because like you

692
00:33:53,400 --> 00:33:55,560
Speaker 2: just said, you talk about French cuisine, you talk about

693
00:33:55,600 --> 00:33:58,200
Speaker 2: all these European cuisines, but it's like, why do black

694
00:33:58,240 --> 00:34:00,560
Speaker 2: people not have a seat at the table. I'm here

695
00:34:00,600 --> 00:34:02,240
Speaker 2: to break those glass ceilings and make sure we have

696
00:34:02,360 --> 00:34:04,560
Speaker 2: a seat at the table is developed. But whether I

697
00:34:04,680 --> 00:34:06,240
Speaker 2: teach it or not, it could be another black woman,

698
00:34:06,240 --> 00:34:07,840
Speaker 2: that could be another black and I don't who cares

699
00:34:07,880 --> 00:34:11,360
Speaker 2: who teaches it. It just needs to be maybe, I

700
00:34:11,400 --> 00:34:14,200
Speaker 2: don't know. I mean, we had actually a pilot that

701
00:34:14,400 --> 00:34:17,040
Speaker 2: it was a white Jewish man. He's a mentor of mine,

702
00:34:17,960 --> 00:34:20,480
Speaker 2: great ally, but students were like, we want to see

703
00:34:20,560 --> 00:34:23,960
Speaker 2: somebody of color teaching his class. That's he's great, but

704
00:34:24,120 --> 00:34:27,320
Speaker 2: he's not black. How are you talking about African American

705
00:34:27,360 --> 00:34:31,120
Speaker 2: cuisine or Afro Caribbean or whatever you're talking about. But

706
00:34:31,280 --> 00:34:34,040
Speaker 2: you're not actually a person, you know what I'm saying.

707
00:34:34,040 --> 00:34:36,920
Speaker 2: If I'm French, you need to be teaching French cuisine.

708
00:34:36,920 --> 00:34:38,520
Speaker 2: I'm a black woman. Do you want me to teach

709
00:34:38,560 --> 00:34:39,919
Speaker 2: French or do you want to get somebody from friends?

710
00:34:39,920 --> 00:34:41,800
Speaker 1: I suppose that's like if you go to a school

711
00:34:42,000 --> 00:34:44,359
Speaker 1: or whatever, if you go to a college, you'll see

712
00:34:45,040 --> 00:34:48,279
Speaker 1: a black professor teaching things that white people. Did you know?

713
00:34:48,440 --> 00:34:52,960
Speaker 1: Or it's like, but this is our food, this is different.

714
00:34:54,280 --> 00:34:56,680
Speaker 2: Have you eaten it? That's what I'm saying. I mean,

715
00:34:57,080 --> 00:35:00,719
Speaker 2: if you're a white man, have you had goosey soup?

716
00:35:02,719 --> 00:35:04,760
Speaker 2: That's what I'm saying. But and has he made fufu?

717
00:35:05,280 --> 00:35:07,399
Speaker 2: And even as a black woman, I haven't even I'm

718
00:35:07,480 --> 00:35:10,440
Speaker 2: not even fully equipped to be honest. I'm from Connecticut

719
00:35:10,480 --> 00:35:13,080
Speaker 2: and I'm really real about that. I am the only

720
00:35:13,160 --> 00:35:16,759
Speaker 2: black woman teaching their colunter currently, so right now I'm

721
00:35:16,800 --> 00:35:19,400
Speaker 2: the only person that can really teach it. But I

722
00:35:19,480 --> 00:35:20,440
Speaker 2: want to bring more people on.

723
00:35:20,760 --> 00:35:24,120
Speaker 1: That's fair. You're doing the role to get people in

724
00:35:24,239 --> 00:35:26,840
Speaker 1: the door of like, hey, listen, Like I'm black and

725
00:35:26,920 --> 00:35:28,759
Speaker 1: I want to teach this, but you want to bring

726
00:35:28,840 --> 00:35:29,520
Speaker 1: in people.

727
00:35:29,920 --> 00:35:33,239
Speaker 2: There's more people authentic than me. There's so many.

728
00:35:34,000 --> 00:35:36,440
Speaker 1: City of the teacher at the CIA is going to

729
00:35:36,600 --> 00:35:38,480
Speaker 1: be more important it is anything.

730
00:35:38,640 --> 00:35:42,480
Speaker 2: I mean, I'm black, yes, but I'm not African. I've

731
00:35:42,520 --> 00:35:46,080
Speaker 2: been Africa twice. Going Africa twice doesn't mean anything. You know,

732
00:35:46,320 --> 00:35:48,960
Speaker 2: you could spend your whole life like Nigeria. I could

733
00:35:48,960 --> 00:35:51,160
Speaker 2: teach his whole concentration in fifteen weeks just on Nigeria.

734
00:35:51,880 --> 00:35:53,960
Speaker 2: I'm black, and I'm honored to do it, and I've

735
00:35:54,000 --> 00:35:57,040
Speaker 2: written it, But I do feel like there's other candidates looks,

736
00:35:57,080 --> 00:35:58,440
Speaker 2: and we're hiring. That's what I'm trying to say. We

737
00:35:58,520 --> 00:36:00,759
Speaker 2: are hiring at the Colias with America. Brian Ford, if

738
00:36:01,040 --> 00:36:04,359
Speaker 2: please come back, let us know. We need Afro Caribbean,

739
00:36:04,560 --> 00:36:08,000
Speaker 2: Afro Latino, West African, North Africa doesn't matter. We need

740
00:36:08,040 --> 00:36:09,839
Speaker 2: that in the baking and pastry department too.

741
00:36:10,120 --> 00:36:12,479
Speaker 1: I'm coming. I can only imagine how white the bread

742
00:36:12,520 --> 00:36:15,920
Speaker 1: and pastry program is. It's probably the whitest thing at

743
00:36:15,960 --> 00:36:16,440
Speaker 1: the CIA.

744
00:36:16,520 --> 00:36:18,520
Speaker 2: It is so we don't even they don't even know.

745
00:36:19,560 --> 00:36:22,200
Speaker 2: You will be teaching people that have been cooking and

746
00:36:22,320 --> 00:36:25,400
Speaker 2: baking for twenty something years. You're going to be teaching.

747
00:36:25,840 --> 00:36:29,680
Speaker 2: I'm teaching people about this cuisine that I've been teaching

748
00:36:29,880 --> 00:36:31,880
Speaker 2: since I've been born, right, and it.

749
00:36:31,920 --> 00:36:37,480
Speaker 1: Must be an interesting dynamic to feel that, right, Stay Flaky,

750
00:36:37,800 --> 00:36:56,359
Speaker 1: We'll be right back. Welcome back to Flaky Biscuit. Let

751
00:36:56,440 --> 00:37:00,719
Speaker 1: me tell y'all something right now, let's go. Chef is

752
00:37:01,400 --> 00:37:07,680
Speaker 1: the most confident, intelligent. The energy I'm feeling is just different.

753
00:37:08,239 --> 00:37:10,960
Speaker 1: Thank you. You're bringing a different energy to me. I

754
00:37:11,080 --> 00:37:14,400
Speaker 1: feel like I'm learning from you, and I am honored

755
00:37:14,719 --> 00:37:16,960
Speaker 1: that you're here, not the other way around. Thank you

756
00:37:16,960 --> 00:37:19,600
Speaker 1: for coming on, Flakey Biscuit. We are not done. There's

757
00:37:19,600 --> 00:37:22,040
Speaker 1: a couple more things to go over here at Flaky Biscuit.

758
00:37:22,080 --> 00:37:24,880
Speaker 1: We like to play a fun little trivia game. You know,

759
00:37:25,000 --> 00:37:26,520
Speaker 1: it's no pressure, you know what I'm saying. There's a

760
00:37:26,560 --> 00:37:32,799
Speaker 1: couple of questions. I canna ask you some questions, all right?

761
00:37:33,160 --> 00:37:33,560
Speaker 1: You ready?

762
00:37:33,760 --> 00:37:33,960
Speaker 2: Yes?

763
00:37:34,719 --> 00:37:38,920
Speaker 1: In which popular Jamaican dish is the plant or fruit

764
00:37:39,960 --> 00:37:44,080
Speaker 1: the main ingredient? I'm gonna give you some give you options.

765
00:37:44,120 --> 00:37:45,680
Speaker 1: Don't worry. It's not like if it was a blank

766
00:37:45,760 --> 00:37:50,840
Speaker 1: that would be so. Is it corn mill porridge? Is it?

767
00:37:54,640 --> 00:37:55,480
Speaker 1: I'm selfish?

768
00:37:56,800 --> 00:37:58,800
Speaker 2: I was gonna say that before you answer, that's.

769
00:38:03,520 --> 00:38:07,759
Speaker 1: I'm not know you. You have exposed me, so I'm

770
00:38:07,880 --> 00:38:10,440
Speaker 1: not extremely familiar with this dish. Talk to me about it.

771
00:38:10,600 --> 00:38:14,320
Speaker 2: It's I mean, you were talking about allow soft fish.

772
00:38:15,200 --> 00:38:18,360
Speaker 1: Icon, which was the way of preserving things and everything, and.

773
00:38:18,440 --> 00:38:22,480
Speaker 2: Aki is a Caribbean fruit and it's just sweet. It

774
00:38:22,520 --> 00:38:25,160
Speaker 2: gives you that sweetness and then that salty. I guess

775
00:38:25,200 --> 00:38:27,799
Speaker 2: with Mammy flavor profile you would. But it's I don't

776
00:38:27,800 --> 00:38:30,400
Speaker 2: know if it's Jamaica's national dish. Don't quote me, but

777
00:38:30,480 --> 00:38:32,080
Speaker 2: I think it is. Can we google that real quick?

778
00:38:32,239 --> 00:38:33,040
Speaker 1: Let's google Bridgie.

779
00:38:33,040 --> 00:38:35,440
Speaker 2: Can't google that? And I think you have to eat

780
00:38:35,440 --> 00:38:36,479
Speaker 2: aki in a certain season.

781
00:38:36,520 --> 00:38:36,719
Speaker 1: It is.

782
00:38:38,800 --> 00:38:40,200
Speaker 2: I think you have to eat aki in a certain

783
00:38:40,239 --> 00:38:43,480
Speaker 2: season or a certain way because I think all of

784
00:38:43,520 --> 00:38:46,480
Speaker 2: it's not edible or there's something something's poisonous in it.

785
00:38:46,560 --> 00:38:49,480
Speaker 2: So there, it's not just the way it's probassing.

786
00:38:50,200 --> 00:38:51,920
Speaker 1: You guys got that like cyanide.

787
00:38:53,960 --> 00:38:57,719
Speaker 2: So yeah, it's Jamaica's national dish, and wow, I.

788
00:38:57,760 --> 00:39:03,200
Speaker 1: Feel like we should just end the game. We got

789
00:39:03,239 --> 00:39:07,319
Speaker 1: one that maybe you ain't gonna know because it's more

790
00:39:07,360 --> 00:39:12,400
Speaker 1: of like a weird fact what food holds the world

791
00:39:12,520 --> 00:39:17,680
Speaker 1: record for being the most stolen around the globe. And

792
00:39:17,800 --> 00:39:19,759
Speaker 1: there's no options. You just have to pick because you

793
00:39:20,000 --> 00:39:20,920
Speaker 1: which food.

794
00:39:22,280 --> 00:39:28,400
Speaker 2: Is the most stolen throughout the world the world? Which food?

795
00:39:29,080 --> 00:39:29,720
Speaker 2: Which food?

796
00:39:30,560 --> 00:39:33,560
Speaker 1: Yeah? I think staples.

797
00:39:35,160 --> 00:39:38,400
Speaker 2: Mm hmm. That's a hard one. Well, can you tell

798
00:39:38,480 --> 00:39:38,800
Speaker 2: me is it?

799
00:39:39,440 --> 00:39:42,360
Speaker 1: Is it a spice it? I'll give you three options.

800
00:39:43,040 --> 00:39:48,759
Speaker 1: Is it rice? Is it cheese? Or is it tomatoes.

801
00:39:50,080 --> 00:39:52,799
Speaker 2: I'm gonna go with cheese. You are right, you are

802
00:39:53,520 --> 00:39:57,880
Speaker 2: man cheese? Is lyfe cheese? I haven't, But if it's

803
00:39:57,920 --> 00:39:59,200
Speaker 2: parmesan reggiano, I might.

804
00:40:00,960 --> 00:40:11,879
Speaker 1: Speaking of geez here with chefro no surprise. And next question,

805
00:40:13,120 --> 00:40:17,120
Speaker 1: if you have magerio mageero co phobia.

806
00:40:17,360 --> 00:40:20,920
Speaker 2: How you spell it m A g e I r

807
00:40:22,280 --> 00:40:25,120
Speaker 2: o c o okay phobia?

808
00:40:26,280 --> 00:40:34,000
Speaker 1: Magaro coo phobia? What are you afraid of? Is it ants?

809
00:40:35,600 --> 00:40:38,600
Speaker 1: Is it walking? Is it cooking?

810
00:40:40,160 --> 00:40:44,040
Speaker 2: Or is it magnets mcghero coco.

811
00:40:44,640 --> 00:40:46,719
Speaker 1: Let's do this thing where it Google tells us how

812
00:40:46,719 --> 00:40:52,839
Speaker 1: to pronounce something madeiro caphobia?

813
00:40:53,000 --> 00:40:53,919
Speaker 2: And now what is it again?

814
00:40:54,480 --> 00:40:58,600
Speaker 1: Ants? Walking, cooking or are you afraid of magnets?

815
00:41:02,080 --> 00:41:04,680
Speaker 2: I don't know, I mean is it cooking? Because we're

816
00:41:04,719 --> 00:41:08,719
Speaker 2: on a cooking show. I'm like, are people scared to cook?

817
00:41:09,560 --> 00:41:12,200
Speaker 1: That's a thing I suppose, but I think I got that.

818
00:41:12,640 --> 00:41:13,239
Speaker 2: I might have it.

819
00:41:13,560 --> 00:41:15,480
Speaker 1: You might have that. Yeah, but you just told me

820
00:41:15,880 --> 00:41:17,040
Speaker 1: to come up and you're cook for me.

821
00:41:17,719 --> 00:41:20,759
Speaker 2: Yeah, but I might be a little scared. You don't

822
00:41:20,760 --> 00:41:21,879
Speaker 2: get scared, ween cook for people.

823
00:41:22,160 --> 00:41:24,080
Speaker 1: I didn't get scared to serve you dry corn. Back

824
00:41:27,800 --> 00:41:30,080
Speaker 1: the last part of Flakey Biscuit podcast. Talk to me

825
00:41:30,120 --> 00:41:33,920
Speaker 1: about the National Restaurant Association Education Foundation and what that

826
00:41:34,040 --> 00:41:36,520
Speaker 1: means to you and what's in the pipeline with regards

827
00:41:36,560 --> 00:41:36,759
Speaker 1: to it.

828
00:41:37,040 --> 00:41:40,400
Speaker 2: So the NRAF is basically we all know the National

829
00:41:40,480 --> 00:41:43,279
Speaker 2: Restaurant Association. They're the not for profit sector of that.

830
00:41:43,480 --> 00:41:46,200
Speaker 2: So we just kind of go around and raise money

831
00:41:46,239 --> 00:41:48,560
Speaker 2: for scholarships because as an instructor, I see a lot

832
00:41:48,600 --> 00:41:51,239
Speaker 2: of my students drop out, especially my students of color,

833
00:41:51,400 --> 00:41:54,279
Speaker 2: drop out because they can't afford school. So you know,

834
00:41:54,400 --> 00:41:56,000
Speaker 2: hopefully I'm going to be working with them to have

835
00:41:56,080 --> 00:41:59,479
Speaker 2: my own scholarship and partnership with another brand or whatever,

836
00:41:59,600 --> 00:42:01,640
Speaker 2: just to give back to the community. And I think

837
00:42:01,680 --> 00:42:05,360
Speaker 2: I'll be able to build the criteria. If you're a woman,

838
00:42:05,560 --> 00:42:08,360
Speaker 2: if you're a person of color, if you're a veteran.

839
00:42:08,480 --> 00:42:10,200
Speaker 2: I don't know. I think I'll be able to work

840
00:42:10,239 --> 00:42:13,960
Speaker 2: with the NRAF to have some guidelines that we put

841
00:42:14,000 --> 00:42:16,799
Speaker 2: in place to give scholarships. Back Brian, we were at

842
00:42:16,880 --> 00:42:20,200
Speaker 2: the family reunion and destined right the kid who just

843
00:42:20,280 --> 00:42:23,160
Speaker 2: showed up. I've been in contact with him. So he's

844
00:42:23,840 --> 00:42:26,560
Speaker 2: somebody who is passionate about cooking but can't afford it.

845
00:42:26,680 --> 00:42:29,200
Speaker 2: So what do we do to help people get money

846
00:42:29,239 --> 00:42:31,040
Speaker 2: to go to these colorment Whether it's Johnson Wells, whether

847
00:42:31,040 --> 00:42:33,400
Speaker 2: it's Ice, It doesn't matter if school costs money. I

848
00:42:33,480 --> 00:42:35,120
Speaker 2: had to join the army just to go to school.

849
00:42:35,160 --> 00:42:37,120
Speaker 2: I had to use a GI bill. Nobody should have

850
00:42:37,120 --> 00:42:39,320
Speaker 2: to join the military to go get an education. So

851
00:42:39,400 --> 00:42:41,200
Speaker 2: they're close to my heart. I'm doing events with them,

852
00:42:41,200 --> 00:42:43,600
Speaker 2: I'm doing pop ups with them, all to sponsor and

853
00:42:43,680 --> 00:42:44,880
Speaker 2: raise money for education.

854
00:42:45,400 --> 00:42:48,040
Speaker 1: Wow, and how can we help? Is there a way

855
00:42:48,080 --> 00:42:48,879
Speaker 1: to volunteer as well?

856
00:42:48,960 --> 00:42:50,840
Speaker 2: And there's always a way to volunteer, there's always a

857
00:42:50,880 --> 00:42:54,920
Speaker 2: way to donate. NRAF has a website and anything that

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Speaker 2: I'm doing or with other chefs, just pop up and eat.

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00:42:58,040 --> 00:43:01,200
Speaker 2: If you buy a ticket, those proceeds go to somebody's education.

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Speaker 1: Amazing chef Ro. One of the biggest inspirations that I

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00:43:05,320 --> 00:43:08,560
Speaker 1: have in the game right now is you, and I

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00:43:08,760 --> 00:43:12,560
Speaker 1: really encourage all the listeners of Flaky Biscuit to follow Chefro,

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00:43:12,760 --> 00:43:15,080
Speaker 1: not just on social media as we discuss, but in life,

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00:43:15,640 --> 00:43:18,239
Speaker 1: pull up to the events, find ways to support and

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Speaker 1: help make these changes.

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00:43:19,880 --> 00:43:23,360
Speaker 2: Thank you so much for coming to Thank you a pleasure.

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Speaker 2: Until next time.

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Speaker 1: All right, thank y'all so much for tuning in today.

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Speaker 1: Find the recipe for the pernil and that cornbread on

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00:43:40,800 --> 00:43:43,279
Speaker 1: Shondaland dot com. I want to know how it goes.

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00:43:43,360 --> 00:43:46,000
Speaker 1: Make sure you tag me artists in Brian and of

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00:43:46,080 --> 00:43:49,520
Speaker 1: course the magnificent chef ro at Chefro one two three,

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00:43:50,080 --> 00:43:52,240
Speaker 1: post your photos let us know how you did. Remember,

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00:43:52,320 --> 00:43:55,759
Speaker 1: Chefro is a real deal chef. Don't play around when

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00:43:55,800 --> 00:43:58,279
Speaker 1: you make this recipe. Make sure your cornbread don't come

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00:43:58,280 --> 00:44:01,960
Speaker 1: out dry like mindded it was an act. You can

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00:44:02,000 --> 00:44:06,880
Speaker 1: support the National Restaurant Association Educational Foundation at Choose Restaurants

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00:44:06,920 --> 00:44:09,680
Speaker 1: dot org. All of these handles and links that I've

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00:44:09,760 --> 00:44:13,960
Speaker 1: mentioned are in the show notes for this episode. If

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00:44:14,000 --> 00:44:16,880
Speaker 1: you like Flaky Biscuit, leave us at Shiny five star review.

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00:44:17,440 --> 00:44:20,439
Speaker 1: You already know, make sure you subscribe, you like, you share,

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00:44:21,000 --> 00:44:25,120
Speaker 1: Thank y'all for to support. Blakey Biscuit is executive produced

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00:44:25,160 --> 00:44:29,640
Speaker 1: by Sandy Bailey, alex Alja, Lauren Homan, Tyler Klang, and

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00:44:29,840 --> 00:44:33,759
Speaker 1: Gabrielle Collins. Our creative producer is Bridget Kenna and our

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00:44:33,920 --> 00:44:37,000
Speaker 1: editor and producer is Nicholas Harder, with music by Crucial.

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00:44:37,280 --> 00:44:40,040
Speaker 1: Recipes from Flaky Biscuit can be found each week on

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00:44:40,160 --> 00:44:43,920
Speaker 1: Shondaland dot com. Subscribe to the Shondaland YouTube channel for

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00:44:44,120 --> 00:44:49,640
Speaker 1: more Flaky Biscuit content. Flaky Biscuit is a production of

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00:44:49,680 --> 00:44:53,680
Speaker 1: Shondaland Audio in partnership with iHeartRadio. For more podcasts from

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Speaker 1: Shondaland Audio, visit the iHeartRadio app, Apple Podcasts, or wherever

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00:44:58,719 --> 00:44:59,879
Speaker 1: you listen to your favorite shows.