1 00:00:05,050 --> 00:00:06,470 Speaker 1: Welcome to Money Making Conversations. 2 00:00:06,690 --> 00:00:08,910 Speaker 2: It's the show that shares the secrets of success experienced 3 00:00:08,950 --> 00:00:11,590 Speaker 2: firsthand by marketing and branding expert Rashawn McDonald. 4 00:00:11,950 --> 00:00:12,410 Speaker 1: I will know. 5 00:00:12,570 --> 00:00:14,710 Speaker 2: He's given me advice on many occasions. And in case 6 00:00:14,730 --> 00:00:17,830 Speaker 2: you didn't notice, I'm not broke. You know he'll be 7 00:00:17,870 --> 00:00:21,730 Speaker 2: interviewing celebrities, CEOs, entrepreneurs, and industry decision makers. It's what 8 00:00:21,770 --> 00:00:23,930 Speaker 2: he likes to do. It's what he likes to share. 9 00:00:24,390 --> 00:00:27,240 Speaker 2: Now it's time to hear from my man, Rashawn McDonald. 10 00:00:27,520 --> 00:00:28,660 Speaker 2: Money Making Conversations. 11 00:00:29,000 --> 00:00:32,020 Speaker 1: Here we go. This is Rashawn McDonald. Thank you for 12 00:00:32,060 --> 00:00:35,320 Speaker 1: coming back and listening to Money Making Conversations Masterclass. My 13 00:00:35,340 --> 00:00:37,720 Speaker 1: guest is on the phone. This is Chef Jannard Wells. 14 00:00:38,120 --> 00:00:41,650 Speaker 1: He hosts New Soul Kitchen and New Soul Kitchen Remix 15 00:00:41,729 --> 00:00:45,130 Speaker 1: on Clio TV and leaves an indelible mark on shows 16 00:00:45,190 --> 00:00:47,950 Speaker 1: across Food Network and the Cooking Channel. And I be 17 00:00:47,970 --> 00:00:49,909 Speaker 1: trying to get on those shows. I just want to 18 00:00:49,930 --> 00:00:52,050 Speaker 1: be a judge. I can never do that show, The 19 00:00:52,090 --> 00:00:57,370 Speaker 1: Worst Cook. That's not me. And I don't have the skills. 20 00:00:57,790 --> 00:01:00,910 Speaker 1: Just a minute, Rashawn. Stop it. Beyond his culinary achievements, 21 00:01:00,950 --> 00:01:04,330 Speaker 1: his collaboration with luminaries like Tyler Perry and NBA All-Star 22 00:01:04,350 --> 00:01:09,220 Speaker 1: Brandon Ingram have been celebrated on prestigious platforms, including today's show. 23 00:01:09,360 --> 00:01:12,200 Speaker 1: Good morning, America people. In essence, just saw him this 24 00:01:12,300 --> 00:01:15,000 Speaker 1: last week on Sherry Shepherd show. He finally know he's 25 00:01:15,100 --> 00:01:18,060 Speaker 1: finally known as the family chef. His creations not only 26 00:01:18,120 --> 00:01:22,720 Speaker 1: satisfies appetites, but also inspire positive family connections. It's Thanksgiving, 27 00:01:22,750 --> 00:01:26,069 Speaker 1: Thanksgiving and Christmas time at the dinner table. His cookbook, 28 00:01:26,150 --> 00:01:30,410 Speaker 1: Southern inspired more than 100 delicious dishes from our American 29 00:01:30,450 --> 00:01:32,770 Speaker 1: table to yours is what we'll be talking about. Please 30 00:01:32,790 --> 00:01:36,039 Speaker 1: welcome the money making conversation masterclass. Chef Gennard Wells. How 31 00:01:36,060 --> 00:01:36,500 Speaker 1: you doing, sir? 32 00:01:38,459 --> 00:01:41,140 Speaker 3: I am doing good. Yes, it is good to be 33 00:01:41,220 --> 00:01:43,480 Speaker 3: on here with you. 34 00:01:43,520 --> 00:01:46,940 Speaker 1: Chef, you know, every time I talk to you, you know, 35 00:01:47,030 --> 00:01:51,070 Speaker 1: we immediately go to food and we start smiling and laughing. Now, 36 00:01:51,090 --> 00:01:53,330 Speaker 1: we got to start out this event that you got me. 37 00:01:53,770 --> 00:01:56,110 Speaker 1: I won't say hoodwinked, but, you know, you got me baking. 38 00:01:56,630 --> 00:01:58,750 Speaker 1: You know, you called me for a good cause. Tell 39 00:01:58,790 --> 00:02:02,050 Speaker 1: us about this March of Dimes program that's coming up. 40 00:02:03,510 --> 00:02:04,810 Speaker 1: and the cause that it's benefiting. 41 00:02:07,430 --> 00:02:11,190 Speaker 3: The March of Dimes, which I always say is an 42 00:02:11,270 --> 00:02:15,250 Speaker 3: amazing cause. The best things, what they say, Rashawn, the 43 00:02:15,310 --> 00:02:18,340 Speaker 3: best way to show people you actually care is to 44 00:02:18,440 --> 00:02:22,139 Speaker 3: actually care. But I will be headlining and hosting the 45 00:02:22,280 --> 00:02:25,679 Speaker 3: March of Dimes gala event. As a matter of fact, 46 00:02:26,360 --> 00:02:30,320 Speaker 3: next Thursday, November the 16th, in Atlanta, Georgia, at the Foundry. 47 00:02:31,110 --> 00:02:33,620 Speaker 3: And it's going to be filled with all kinds of 48 00:02:33,639 --> 00:02:38,010 Speaker 3: amazing food. I'm doing a live cooking show. Not only 49 00:02:38,050 --> 00:02:42,210 Speaker 3: will they get a chance, Rashawn, to... see and experience 50 00:02:42,230 --> 00:02:45,470 Speaker 3: the live cooking show in full effect, but they also 51 00:02:45,510 --> 00:02:48,800 Speaker 3: get a chance to experience the food. We're doing some 52 00:02:48,860 --> 00:02:52,560 Speaker 3: cool auctions for the people where the chefs, I have 53 00:02:52,580 --> 00:02:56,639 Speaker 3: an amazing team of chefs that's coming out to showcase 54 00:02:56,680 --> 00:03:00,160 Speaker 3: food from all over Atlanta. As a matter of fact, 55 00:03:00,240 --> 00:03:04,800 Speaker 3: I have an amazing individual that will be bringing dessert. 56 00:03:04,960 --> 00:03:06,820 Speaker 3: You know who he is. 57 00:03:09,840 --> 00:03:11,940 Speaker 1: Yes, he got me, ladies and gentlemen. I'll be bringing 58 00:03:12,120 --> 00:03:16,610 Speaker 1: six cakes. Six. Six, I'll be bringing German chocolate. 59 00:03:16,630 --> 00:03:22,730 Speaker 3: What'd you say? Them cakes are not a joke. I 60 00:03:22,750 --> 00:03:25,010 Speaker 3: had the opportunity to eat one of your cakes, what 61 00:03:25,070 --> 00:03:26,450 Speaker 3: was that, a few weeks ago? 62 00:03:26,470 --> 00:03:28,370 Speaker 1: Oh, the butter pecan. The butter pecan. 63 00:03:28,470 --> 00:03:32,050 Speaker 3: Yes. And as a matter of fact, it was vegan 64 00:03:32,070 --> 00:03:33,010 Speaker 3: to be exact, wasn't it? 65 00:03:33,050 --> 00:03:36,390 Speaker 1: Absolutely. Absolutely. Because my wife, you know, she's vegan now. 66 00:03:36,590 --> 00:03:38,810 Speaker 1: And so I have to really, it doesn't, it tastes 67 00:03:38,850 --> 00:03:40,680 Speaker 1: exactly the same. In fact, I probably do a vegan 68 00:03:41,240 --> 00:03:44,600 Speaker 1: for the gala. But more importantly, you know, when you 69 00:03:44,680 --> 00:03:46,520 Speaker 1: call me, I got to do it because of the 70 00:03:46,540 --> 00:03:49,140 Speaker 1: fact that You rarely call me to do anything for you, 71 00:03:49,220 --> 00:03:51,690 Speaker 1: and this is a cause that's going to generate. It's 72 00:03:51,750 --> 00:03:53,030 Speaker 1: for a food pantry, correct? 73 00:03:54,260 --> 00:03:57,610 Speaker 3: Yes, yes, for the food pantry, as well as this year, 74 00:03:57,690 --> 00:04:01,390 Speaker 3: the March of Dimes is happening for those that are premature, 75 00:04:01,830 --> 00:04:05,630 Speaker 3: premature babies. If anyone has ever had a premature child, 76 00:04:05,670 --> 00:04:09,350 Speaker 3: maybe they've been premature or experienced it. This is what 77 00:04:09,390 --> 00:04:12,550 Speaker 3: this particular gala is designed to help. And there are 78 00:04:12,610 --> 00:04:15,230 Speaker 3: so many people, as a matter of fact, one of them, 79 00:04:15,840 --> 00:04:18,900 Speaker 3: One of my children was a preemie, so that's something 80 00:04:18,920 --> 00:04:22,279 Speaker 3: that's near and dear. So I always try to do things, 81 00:04:22,380 --> 00:04:26,890 Speaker 3: especially not only just in the community around the U.S., 82 00:04:27,570 --> 00:04:29,810 Speaker 3: definitely in the community, I always say, where we plant 83 00:04:29,850 --> 00:04:33,950 Speaker 3: our roots and where we live. It's all things that 84 00:04:33,990 --> 00:04:38,710 Speaker 3: are given back. So this is one of my preemies. 85 00:04:38,750 --> 00:04:41,570 Speaker 1: You know, Chef Janelle, you're breaking up periodically. Are you 86 00:04:41,610 --> 00:04:44,010 Speaker 1: moving around? I know you're on your cell phone because 87 00:04:44,210 --> 00:04:45,070 Speaker 1: you're going in and out. 88 00:04:46,710 --> 00:04:47,430 Speaker 3: What about now? 89 00:04:47,770 --> 00:04:49,510 Speaker 1: Much better. Much better. I don't want to ruin the 90 00:04:49,550 --> 00:04:52,950 Speaker 1: conversation acknowledging that we need to keep you stationary. Now, 91 00:04:52,990 --> 00:04:56,740 Speaker 1: Thanksgiving and Christmas coming up, brother. You know, I always 92 00:04:56,760 --> 00:04:59,160 Speaker 1: do a big spread at the office. You've been there 93 00:04:59,200 --> 00:05:01,719 Speaker 1: for the big spread, you know, and I do the 94 00:05:01,760 --> 00:05:04,060 Speaker 1: two turkeys. I'm getting old. I don't think I'm going 95 00:05:04,080 --> 00:05:06,800 Speaker 1: to do two turkeys. I think I'm going to do 96 00:05:06,820 --> 00:05:10,240 Speaker 1: some fried chicken this year. I'm going to spice it 97 00:05:10,279 --> 00:05:14,230 Speaker 1: up different. Fried chicken, some catfish, some turkey, some ham. 98 00:05:14,690 --> 00:05:18,190 Speaker 1: So your book, The very popular book, it's something that 99 00:05:18,210 --> 00:05:21,510 Speaker 1: inspired more than 100 dishes from my American table to yours. 100 00:05:22,610 --> 00:05:25,489 Speaker 1: Where can they go in that book to start planning 101 00:05:26,029 --> 00:05:28,170 Speaker 1: their Thanksgiving meal? 102 00:05:29,490 --> 00:05:33,240 Speaker 3: You know, one of the things, because as they say, 103 00:05:33,300 --> 00:05:36,740 Speaker 3: I live and I love the holidays, especially when it's 104 00:05:37,420 --> 00:05:39,980 Speaker 3: all revolving around family and cooking. 105 00:05:40,100 --> 00:05:40,300 Speaker 4: Right. 106 00:05:40,660 --> 00:05:43,339 Speaker 3: But I have a complete holiday section in it. And 107 00:05:43,400 --> 00:05:45,980 Speaker 3: it's great that you said you think about doing chickens 108 00:05:46,060 --> 00:05:49,350 Speaker 3: versus turkeys. A lot of people are getting away from 109 00:05:49,380 --> 00:05:52,969 Speaker 3: the bigger birds. And I have a fried Cornish hen. 110 00:05:55,050 --> 00:05:59,409 Speaker 3: That is amazing. And one of the things with Cornish hens, 111 00:05:59,490 --> 00:06:01,190 Speaker 3: I say a lot of people are sleep on them. 112 00:06:03,250 --> 00:06:06,430 Speaker 3: You can brine them, marinate them just right. You can 113 00:06:06,540 --> 00:06:08,620 Speaker 3: batter them, fry them. And what I like doing is 114 00:06:08,660 --> 00:06:11,180 Speaker 3: taking those cornish hens. When you cut them in half, 115 00:06:11,520 --> 00:06:14,400 Speaker 3: you still got a little baby leg, thigh, the breast, 116 00:06:14,420 --> 00:06:17,820 Speaker 3: the whole nine. And it goes a long way, but 117 00:06:17,870 --> 00:06:20,970 Speaker 3: at the same time, it's maintainable and easy to cook. 118 00:06:21,410 --> 00:06:23,350 Speaker 3: A lot of people want to cook great food, but 119 00:06:23,370 --> 00:06:25,650 Speaker 3: they want to have time for themselves and their family 120 00:06:25,690 --> 00:06:26,110 Speaker 3: as well. 121 00:06:27,270 --> 00:06:30,290 Speaker 1: Well, you know, um, You know, you always get fancy. 122 00:06:30,310 --> 00:06:32,599 Speaker 1: I was just with fried chicken. You know, so then 123 00:06:32,620 --> 00:06:35,760 Speaker 1: you're going to come up Cornish hens. See, that's why 124 00:06:35,800 --> 00:06:40,380 Speaker 1: we get along. We think so different. Now, I have 125 00:06:40,460 --> 00:06:43,400 Speaker 1: never cooked. I've eaten a Cornish hen, but your boy 126 00:06:43,440 --> 00:06:46,640 Speaker 1: has never cooked a Cornish hen. In fact, I'll be 127 00:06:46,660 --> 00:06:49,300 Speaker 1: honest with you, brother. I've been in every grocery store 128 00:06:49,339 --> 00:06:52,410 Speaker 1: in this country. I wouldn't know where to go find 129 00:06:52,430 --> 00:06:55,030 Speaker 1: the Cornish hens. So help me. Where do you find 130 00:06:55,070 --> 00:06:57,230 Speaker 1: the Cornish hens in the grocery store? 131 00:06:58,350 --> 00:07:01,190 Speaker 3: This year, you'll find the Cornish hens hanging out right 132 00:07:01,250 --> 00:07:04,550 Speaker 3: by the turkey, right beside the turkey. You're going to 133 00:07:04,570 --> 00:07:07,210 Speaker 3: see them little two birds in a pack keeping each 134 00:07:07,290 --> 00:07:11,600 Speaker 3: other company, waiting on you. But now, we're going to 135 00:07:11,640 --> 00:07:14,880 Speaker 3: talk about fried chicken now, my brother. Thank you. I 136 00:07:14,920 --> 00:07:18,600 Speaker 3: have a great sweet pea brine fried chicken recipe. 137 00:07:18,640 --> 00:07:19,300 Speaker 1: There you go. 138 00:07:19,720 --> 00:07:22,400 Speaker 3: Make sweet peas to that level that you like it. 139 00:07:23,010 --> 00:07:26,880 Speaker 3: Marinate that chicken in that sweet pea for hours. Then 140 00:07:26,980 --> 00:07:31,480 Speaker 3: batter it, roast it, smoke it, air fry it, whatever 141 00:07:31,500 --> 00:07:33,800 Speaker 3: you want to do. And I guarantee the experience will 142 00:07:33,820 --> 00:07:34,660 Speaker 3: be like no other. 143 00:07:34,940 --> 00:07:37,059 Speaker 1: Let me just let you say something right there. Because 144 00:07:38,360 --> 00:07:40,420 Speaker 1: one of my employees, because I got a big old 145 00:07:40,920 --> 00:07:43,700 Speaker 1: deep fryer that I can do inside my office. You know, 146 00:07:43,700 --> 00:07:46,590 Speaker 1: I don't have to go outside worried about, you know, 147 00:07:46,610 --> 00:07:49,210 Speaker 1: spilling on nobody. I can sit right on my countertop, 148 00:07:50,330 --> 00:07:52,110 Speaker 1: you know, and I can deep fry. I can deep 149 00:07:52,130 --> 00:07:54,850 Speaker 1: fry anything I want. I can deep fry a 20 150 00:07:54,850 --> 00:08:00,050 Speaker 1: pound turkey. In this deep fryer. It's that big. It's plug-in. 151 00:08:00,330 --> 00:08:04,030 Speaker 1: Easily clean and all that stuff. And then my good employee, 152 00:08:04,050 --> 00:08:07,980 Speaker 1: she said, you know, why don't you air fry? Not 153 00:08:08,000 --> 00:08:09,820 Speaker 1: the turkey, but just some other stuff I was doing. 154 00:08:09,860 --> 00:08:12,180 Speaker 1: Because I was talking about doing some catfish, you know. 155 00:08:12,780 --> 00:08:14,600 Speaker 1: I was bragging at the time, too. I said, I'm 156 00:08:14,620 --> 00:08:17,040 Speaker 1: going to fry some catfish. She said, how about you 157 00:08:17,180 --> 00:08:20,660 Speaker 1: air fry? You got an air fryer in the basement. OK, 158 00:08:20,700 --> 00:08:23,300 Speaker 1: so you said the word air fryer. Please help me 159 00:08:23,940 --> 00:08:26,700 Speaker 1: and educate me because I'm not an air fryer guy. 160 00:08:27,940 --> 00:08:30,560 Speaker 1: How does that work? How does that work when you're 161 00:08:30,580 --> 00:08:34,000 Speaker 1: talking about air frying versus I can bake some chicken 162 00:08:34,340 --> 00:08:38,830 Speaker 1: or some fish. I can fry some chicken or some fish. 163 00:08:39,170 --> 00:08:41,829 Speaker 1: But how does that air frying exactly exactly work? 164 00:08:43,390 --> 00:08:45,449 Speaker 3: Okay, one of the things with air fried, especially if 165 00:08:45,490 --> 00:08:48,230 Speaker 3: you want to go for that crispiness with the skin, 166 00:08:49,250 --> 00:08:54,090 Speaker 3: you want to rub whatever protein that you plan on frying, 167 00:08:54,130 --> 00:08:56,429 Speaker 3: you want to rub it down with a little olive oil. 168 00:08:56,970 --> 00:09:00,510 Speaker 3: That olive oil helps bring the moisture out and also 169 00:09:00,580 --> 00:09:03,920 Speaker 3: helps lock in that crispness on the skin that we love, 170 00:09:04,320 --> 00:09:07,980 Speaker 3: especially if you're air frying chicken. What I always say, 171 00:09:08,760 --> 00:09:10,620 Speaker 3: when you're going to air fry it and if you 172 00:09:10,660 --> 00:09:14,230 Speaker 3: want that crispy batter, what you definitely want to do 173 00:09:14,270 --> 00:09:15,929 Speaker 3: is you want to do a light batter. You don't 174 00:09:15,970 --> 00:09:18,010 Speaker 3: want to do a heavy batter on it as if 175 00:09:18,090 --> 00:09:21,130 Speaker 3: you were submerging it in grease. Because remember, the whole 176 00:09:21,230 --> 00:09:24,209 Speaker 3: gist of the air fryer is to remove the grease 177 00:09:24,270 --> 00:09:26,750 Speaker 3: component from the cholesterol side of it to make it 178 00:09:26,809 --> 00:09:30,709 Speaker 3: a little more healthier and lighter for us. So if 179 00:09:30,750 --> 00:09:32,069 Speaker 3: you want to go with a batter, you want to 180 00:09:32,130 --> 00:09:35,670 Speaker 3: do just that one light dredge of batter. Then you 181 00:09:35,690 --> 00:09:38,710 Speaker 3: want to spray it with your favorite cooking spray or, 182 00:09:38,750 --> 00:09:41,380 Speaker 3: like I said, pre rub it down with like an 183 00:09:41,580 --> 00:09:43,500 Speaker 3: olive oil and then pop it in the air fryer 184 00:09:43,540 --> 00:09:45,780 Speaker 3: and let it go. Just as if you were dropping 185 00:09:45,820 --> 00:09:48,360 Speaker 3: it in grease. The only difference, there is no grease. 186 00:09:50,140 --> 00:09:56,030 Speaker 1: Okay. So I, that sounds so simple. It's scary. So, 187 00:10:00,040 --> 00:10:00,450 Speaker 1: that's it? 188 00:10:01,790 --> 00:10:06,650 Speaker 3: That's it. That's it. Because I air fry everything from 189 00:10:07,050 --> 00:10:10,429 Speaker 3: chicken wings. I did a few weeks ago, I did 190 00:10:10,870 --> 00:10:14,839 Speaker 3: some air fried jerk lamb chops because I wanted that 191 00:10:14,900 --> 00:10:18,460 Speaker 3: jerk season to get nice and crispy. marinate them, season 192 00:10:18,480 --> 00:10:20,360 Speaker 3: them up, drop them in the air fryer. The flavors 193 00:10:20,400 --> 00:10:26,990 Speaker 3: were profound. Also, cauliflower. You know, I even air fry okra. 194 00:10:27,030 --> 00:10:29,030 Speaker 3: You know, the air fryer, you can do a lot 195 00:10:29,070 --> 00:10:32,250 Speaker 3: of things. You can do a lot of different, just 196 00:10:32,270 --> 00:10:34,630 Speaker 3: about everything that you would do with submerged in grease. 197 00:10:35,030 --> 00:10:38,460 Speaker 3: You can get that same experience from an air fryer. Okay. 198 00:10:39,000 --> 00:10:41,340 Speaker 1: So, I'm sold. I got to go try it because 199 00:10:41,380 --> 00:10:42,720 Speaker 1: I've never tried it in my life. 200 00:10:42,860 --> 00:10:43,060 Speaker 5: Cool. 201 00:10:43,400 --> 00:10:50,140 Speaker 1: Now, let's move on to favorite Thanksgiving dinners, items, and 202 00:10:50,240 --> 00:10:53,679 Speaker 1: a favorite Christmas item. Are they the same or people 203 00:10:54,559 --> 00:10:57,060 Speaker 1: got favorites they just want to do for Thanksgiving and 204 00:10:57,080 --> 00:10:59,790 Speaker 1: then favorites they just want to do? Because I'm going 205 00:10:59,809 --> 00:11:03,050 Speaker 1: to tell you, sweet potato pie always rings true for 206 00:11:03,130 --> 00:11:07,390 Speaker 1: me at Thanksgiving. It doesn't ring true for me at Christmas. 207 00:11:08,150 --> 00:11:08,730 Speaker 1: Is that true? 208 00:11:08,950 --> 00:11:13,870 Speaker 3: Correct. That is true. You know, what happens is, We 209 00:11:13,910 --> 00:11:17,740 Speaker 3: go so— we typically— people go so hard doing Thanksgiving and cook 210 00:11:17,820 --> 00:11:22,040 Speaker 3: up all those dishes, nostalgic dishes that they've been salivating 211 00:11:22,120 --> 00:11:25,700 Speaker 3: over and thinking about all year. By the time Christmas hits, 212 00:11:26,200 --> 00:11:29,710 Speaker 3: they're burned out on the turkeys. They're burned out on 213 00:11:29,730 --> 00:11:34,530 Speaker 3: the chicken, on the ham. So we look to do 214 00:11:34,590 --> 00:11:37,090 Speaker 3: something different. And one of our biggest trends, what I 215 00:11:37,130 --> 00:11:40,380 Speaker 3: like doing for the Christmas holiday, I do more brunches now. 216 00:11:40,900 --> 00:11:45,630 Speaker 3: I have an amazing— cornbread waffle that I make. I 217 00:11:45,670 --> 00:11:48,200 Speaker 3: make many cornbread waffles and I take some of the 218 00:11:48,250 --> 00:11:52,480 Speaker 3: leftover turkey and I make me turkey and cornbread waffles 219 00:11:52,540 --> 00:11:56,480 Speaker 3: with the cranberry maple syrup to go over. Those are 220 00:11:56,520 --> 00:11:57,140 Speaker 3: things I do. 221 00:11:57,720 --> 00:11:59,839 Speaker 4: You're going to. 222 00:11:59,580 --> 00:12:03,520 Speaker 1: Have to break that recipe down because I'm wanting the 223 00:12:03,620 --> 00:12:08,120 Speaker 1: cornbread waffles right now. What all goes into the cornbread waffles, 224 00:12:08,400 --> 00:12:10,630 Speaker 1: Chef Jannard Wells, who's speaking one of the one of 225 00:12:10,650 --> 00:12:14,350 Speaker 1: the top sales chefs in the country. He's on all 226 00:12:14,370 --> 00:12:18,030 Speaker 1: the popular shows. He hosts New Soul Kitchen and New 227 00:12:18,050 --> 00:12:21,319 Speaker 1: Soul Kitchen Remix. If you download the Clio TV app, 228 00:12:21,340 --> 00:12:23,439 Speaker 1: you can see him smiling and cooking all the time. 229 00:12:23,960 --> 00:12:26,140 Speaker 1: So waffle cornbread. 230 00:12:27,480 --> 00:12:33,800 Speaker 3: Yes. What you want is equal parts flour, equal parts cornmeal. Now, 231 00:12:34,240 --> 00:12:38,890 Speaker 3: the same way if you're making a traditional waffle batter, flour, cornmeal, 232 00:12:39,230 --> 00:12:43,270 Speaker 3: two eggs, Then you want to fold in buttermilk or 233 00:12:43,360 --> 00:12:46,860 Speaker 3: regular milk, depending on how fluffy you want them. And 234 00:12:46,920 --> 00:12:49,800 Speaker 3: then from there, that's your base for the waffle. Now 235 00:12:49,860 --> 00:12:52,740 Speaker 3: it's time for the flavor. Depending on what you want 236 00:12:52,760 --> 00:12:56,670 Speaker 3: your flavor, whether you want to use vanilla extract, maple extract. 237 00:12:57,050 --> 00:12:59,530 Speaker 3: You may want to get real, real eager with it 238 00:12:59,570 --> 00:13:03,130 Speaker 3: and find you some pumpkin extract, coconut, whatever you want. 239 00:13:03,170 --> 00:13:05,630 Speaker 3: You fold that in. That's what that waffle is going 240 00:13:05,650 --> 00:13:09,300 Speaker 3: to taste like. But ultimately, because you blend it in 241 00:13:09,340 --> 00:13:12,600 Speaker 3: the cornmeal with it, it's going to give you that 242 00:13:12,800 --> 00:13:16,960 Speaker 3: same cornbread texture that if you were eating cornbread, it's 243 00:13:17,000 --> 00:13:19,590 Speaker 3: definitely going to be fluffy because the flour is going 244 00:13:19,610 --> 00:13:22,809 Speaker 3: to balance it out. just right, but you have that nice, 245 00:13:22,870 --> 00:13:26,950 Speaker 3: good crispiness to it where it stands up perfectly. And 246 00:13:27,010 --> 00:13:29,470 Speaker 3: it's really, you know, as I always tell people, when 247 00:13:29,490 --> 00:13:32,410 Speaker 3: you go in the kitchen and you start cooking, getting 248 00:13:32,429 --> 00:13:35,179 Speaker 3: your mise en place together. The mise en place is 249 00:13:35,200 --> 00:13:38,340 Speaker 3: the wrench for getting all your ingredients in order. If 250 00:13:38,380 --> 00:13:40,760 Speaker 3: you lay everything out in front of you ahead of time, 251 00:13:41,120 --> 00:13:42,980 Speaker 3: that says you know what you're going to cook and 252 00:13:43,020 --> 00:13:45,200 Speaker 3: you're not going to miss a step. And then you 253 00:13:45,240 --> 00:13:47,490 Speaker 3: don't have to leave from that area as much where 254 00:13:47,530 --> 00:13:49,790 Speaker 3: you work. And then you tend to pay attention to 255 00:13:49,830 --> 00:13:52,699 Speaker 3: the food. And it turns out better. But more importantly, 256 00:13:52,720 --> 00:13:54,800 Speaker 3: it cuts down on your cook time. Right. 257 00:13:55,040 --> 00:13:57,080 Speaker 1: We're talking to Chef Jannard Wells, the host of New 258 00:13:57,140 --> 00:14:00,120 Speaker 1: Soul Kitchen and New Soul Kitchen Remix on Clio TV. 259 00:14:00,500 --> 00:14:04,080 Speaker 1: His book, you know, Southern Inspired, more than 100 delicious 260 00:14:04,120 --> 00:14:07,380 Speaker 1: dishes from my American table to yours can be bought 261 00:14:07,870 --> 00:14:12,070 Speaker 1: on any of the favorite online bookstores, Amazon stores like that. 262 00:14:12,270 --> 00:14:15,110 Speaker 1: We'll be right back with more Chef Jannard Wells on 263 00:14:15,210 --> 00:14:17,030 Speaker 1: Money Making Conversation Masterclass. 264 00:14:23,870 --> 00:14:27,430 Speaker 6: We'll be right back with more Money Making Conversations Masterclass 265 00:14:27,490 --> 00:14:32,250 Speaker 6: with Rashawn McDonald. You are now tuned into the Money 266 00:14:32,290 --> 00:14:36,160 Speaker 6: Making Conversations Minute of Inspiration with Rashawn McDonald. 267 00:14:36,320 --> 00:14:38,320 Speaker 1: On the court, Chris Paul is a force to be 268 00:14:38,380 --> 00:14:42,580 Speaker 1: reckoned with. Off the court, he's a father, husband, compassionate philanthropist, 269 00:14:42,860 --> 00:14:45,910 Speaker 1: and businessman. He makes a huge difference in this community 270 00:14:46,170 --> 00:14:47,850 Speaker 1: by supporting many organizations. 271 00:14:48,230 --> 00:14:50,450 Speaker 4: There's so many people who have helped me get to 272 00:14:50,530 --> 00:14:53,410 Speaker 4: where I am today that is paying it forward and 273 00:14:53,430 --> 00:14:56,110 Speaker 4: just trying to teach and educate, especially the youth. Not 274 00:14:56,170 --> 00:14:59,330 Speaker 4: only my own kids, especially them, but everyone just try 275 00:14:59,350 --> 00:15:01,630 Speaker 4: to teach them because I'm still learning. Because what happens 276 00:15:01,710 --> 00:15:04,010 Speaker 4: also is a lot of times people see you on 277 00:15:04,030 --> 00:15:06,230 Speaker 4: television or they see you on that court and they 278 00:15:06,270 --> 00:15:08,250 Speaker 4: think that's all you know. They think all you know 279 00:15:08,290 --> 00:15:09,380 Speaker 4: is how to put a ball. 280 00:15:09,200 --> 00:15:09,630 Speaker 3: In the basket. 281 00:15:09,960 --> 00:15:12,540 Speaker 4: That's not the case. Not only myself, there's a lot 282 00:15:12,560 --> 00:15:15,160 Speaker 4: of intelligent athletes out there. And I think that's why 283 00:15:15,220 --> 00:15:18,200 Speaker 4: we have to continue to learn. It's funny sometimes when 284 00:15:18,220 --> 00:15:20,180 Speaker 4: you do get in the business world and people shake 285 00:15:20,210 --> 00:15:21,850 Speaker 4: your hand and they make a comment and they're like, oh, 286 00:15:21,890 --> 00:15:22,590 Speaker 4: you know about this. 287 00:15:23,030 --> 00:15:25,710 Speaker 1: If you want to hear this full interview with Chris Paul, 288 00:15:25,810 --> 00:15:31,750 Speaker 1: visit MoneyMakingConversation.com. Keep winning. HBCUs represent Black excellence. 289 00:15:31,950 --> 00:15:35,190 Speaker 7: If you attend or are an alumnus of an HBCU, 290 00:15:35,370 --> 00:15:38,970 Speaker 7: we want to hear about your story. The MyHBCU Story 291 00:15:39,070 --> 00:15:43,190 Speaker 7: Digital Library will allow current HBCU students and alumni to 292 00:15:43,270 --> 00:15:48,730 Speaker 7: share their stories. More information is available at HBCUCollegeDay.com. You 293 00:15:48,770 --> 00:15:51,610 Speaker 7: can upload a photo. The photo can be recent or 294 00:15:51,790 --> 00:15:55,680 Speaker 7: from when you attended your HBCU. More information is available 295 00:15:55,880 --> 00:15:57,840 Speaker 7: at HBCUCollegeDay.com. 296 00:15:59,280 --> 00:16:03,440 Speaker 5: Programming is made possible in part by support from 3815 Media, 297 00:16:03,680 --> 00:16:10,390 Speaker 5: led by Emmy and NAACP Image Award-winning television producer, Rashawn McDonald. 298 00:16:10,390 --> 00:16:15,619 Speaker 5: 3815 Media offers social media management, podcast production, designs logos, 299 00:16:15,840 --> 00:16:21,640 Speaker 5: and develops websites. Additional services include... brand management, and career 300 00:16:21,660 --> 00:16:29,300 Speaker 5: development consulting services. More information is available at info at 3815media. 301 00:16:28,040 --> 00:16:30,170 Speaker 1: Com. Keep winning. 302 00:16:32,370 --> 00:16:37,330 Speaker 6: Now let's return to Money Making Conversations Masterclass with Rashawn McDonald. 303 00:16:37,550 --> 00:16:39,970 Speaker 6: If you have a question or comments, call 404-880-9255. How 304 00:16:40,030 --> 00:16:41,610 Speaker 6: you doing? 305 00:16:41,650 --> 00:16:46,650 Speaker 1: This is Rashawn McDonald. I host this show, Money Making 306 00:16:46,690 --> 00:16:50,100 Speaker 1: Conversations Masterclass. On the show, I'm interviewing Chef Jannard Wells. 307 00:16:50,420 --> 00:16:53,280 Speaker 1: He hosts the new show Kitchen and the new Soul 308 00:16:53,320 --> 00:16:56,760 Speaker 1: Kitchen Remix on Clio TV. Tell me this, Chef Jannard Wells. 309 00:16:57,020 --> 00:17:00,330 Speaker 1: Tell me, first of all, new Soul Kitchen and then 310 00:17:00,380 --> 00:17:03,010 Speaker 1: new Soul Kitchen Remix. Tell us about what the show 311 00:17:03,130 --> 00:17:05,090 Speaker 1: is and then what's the difference between the two shows? 312 00:17:06,550 --> 00:17:10,430 Speaker 3: Yes, new Soul Kitchen Remix is my longer format where 313 00:17:10,470 --> 00:17:14,419 Speaker 3: I take you through... um, recipes that, that you may 314 00:17:14,440 --> 00:17:17,240 Speaker 3: have been having some problems with some, some new innovative 315 00:17:17,280 --> 00:17:21,939 Speaker 3: things that you wanted, but that's my 30 minute format show. Um, and, 316 00:17:22,060 --> 00:17:24,600 Speaker 3: and the whole gist of what new soul kitchen is, 317 00:17:24,780 --> 00:17:27,340 Speaker 3: is bringing it back to us the way we cook, 318 00:17:27,400 --> 00:17:35,580 Speaker 3: how we cook, but in a more active and healthier lifestyle, 319 00:17:36,140 --> 00:17:38,400 Speaker 3: how to get rid of some of the using some 320 00:17:38,420 --> 00:17:40,810 Speaker 3: of the bad things replaced with good stuff to still 321 00:17:40,890 --> 00:17:43,780 Speaker 3: obtain more flavor. Now, New Soul Kitchen. 322 00:17:44,040 --> 00:17:46,540 Speaker 1: Before you move further, you broke up when you was 323 00:17:46,600 --> 00:17:48,940 Speaker 1: explaining to us the difference between the two shows. If 324 00:17:48,960 --> 00:17:51,120 Speaker 1: you could repeat that because you was in the middle 325 00:17:51,140 --> 00:17:53,560 Speaker 1: of explaining and it just broke up because I don't 326 00:17:53,580 --> 00:17:55,619 Speaker 1: want to go to the other show without getting a 327 00:17:55,680 --> 00:17:57,379 Speaker 1: clear explanation of what the first show is. 328 00:17:58,320 --> 00:18:03,340 Speaker 3: Yes, New Soul Kitchen is the longer platform show. Well, 329 00:18:03,359 --> 00:18:06,760 Speaker 3: what I'm showing people on New Soul Kitchen is how 330 00:18:06,840 --> 00:18:10,399 Speaker 3: to create some of those nostalgic meals that we love, 331 00:18:10,440 --> 00:18:14,859 Speaker 3: whether it's whether it's oxtails, whether it's jerk lamb chops, 332 00:18:14,960 --> 00:18:17,939 Speaker 3: whether it's the sweet tea brine fried chicken. Those are 333 00:18:17,960 --> 00:18:20,570 Speaker 3: the things that I'm doing on New Soul Kitchen. But 334 00:18:20,630 --> 00:18:23,350 Speaker 3: not only do I show you how to make sweet 335 00:18:23,369 --> 00:18:25,570 Speaker 3: tea brine fried chicken, but I show you how to 336 00:18:25,630 --> 00:18:30,130 Speaker 3: take it from the fryer to the oven, and you 337 00:18:30,150 --> 00:18:32,669 Speaker 3: finish baking it the remaining way to pull out the 338 00:18:32,730 --> 00:18:36,070 Speaker 3: trans fats, but you still got that beautiful crispy skin 339 00:18:36,530 --> 00:18:38,950 Speaker 3: on the outside, and it's still moist and juicy on 340 00:18:38,990 --> 00:18:43,880 Speaker 3: the inside. That's my 30-minute show. And it's more so 341 00:18:43,940 --> 00:18:47,659 Speaker 3: about just really bringing the viewer into the home and 342 00:18:47,720 --> 00:18:49,720 Speaker 3: allowing you to cook along with me. It's more of 343 00:18:49,790 --> 00:18:53,669 Speaker 3: an interactive show where we typically put out the recipes 344 00:18:53,750 --> 00:18:59,050 Speaker 3: ahead of time. So if you go to the mycleo.tv website, 345 00:18:59,670 --> 00:19:02,710 Speaker 3: download the recipes, you can cook along with me while 346 00:19:02,760 --> 00:19:05,480 Speaker 3: watching me cook because everything that I do on the show, 347 00:19:06,050 --> 00:19:08,750 Speaker 3: I actually cook my meals in real time, so by 348 00:19:08,790 --> 00:19:11,629 Speaker 3: the time the show is ending, I've actually cooked it, 349 00:19:11,690 --> 00:19:14,190 Speaker 3: plated it up, and showed you how you can do 350 00:19:14,250 --> 00:19:17,709 Speaker 3: that in that time frame. That's what New Soul Kitchen 351 00:19:17,770 --> 00:19:22,320 Speaker 3: is about. Now, New Soul Kitchen Remix, which I really 352 00:19:22,359 --> 00:19:26,040 Speaker 3: love having fun with that show, Rashawn, because it's about, 353 00:19:26,100 --> 00:19:28,400 Speaker 3: as I say, short on time, but you want all 354 00:19:28,440 --> 00:19:31,020 Speaker 3: the flavor. I show you how to create a meal 355 00:19:31,260 --> 00:19:35,050 Speaker 3: within 15 minutes or less. Now, the fun part with 356 00:19:35,130 --> 00:19:39,230 Speaker 3: me is because as I traveled all over the world 357 00:19:39,270 --> 00:19:43,090 Speaker 3: experiencing different foods from restaurants and so many people inboxed 358 00:19:43,150 --> 00:19:47,610 Speaker 3: me wanting to see recipes that create dishes, that's what 359 00:19:47,650 --> 00:19:52,379 Speaker 3: we take those inboxes. those emails, those DMs, and that's 360 00:19:52,450 --> 00:19:55,140 Speaker 3: what I base that show off of. So if you 361 00:19:55,280 --> 00:19:59,260 Speaker 3: ever want to wonder if the viewer or if you 362 00:19:59,420 --> 00:20:02,360 Speaker 3: as the person who's watching my show has an impact 363 00:20:02,420 --> 00:20:05,660 Speaker 3: and I pay attention to it, I do. If you 364 00:20:06,140 --> 00:20:09,770 Speaker 3: inbox me, whether it was on Instagram or Or email 365 00:20:09,790 --> 00:20:12,230 Speaker 3: me about a dish that you would like to see. 366 00:20:12,290 --> 00:20:14,950 Speaker 3: Those are the recipes that I pull from. Hey, I 367 00:20:14,990 --> 00:20:17,350 Speaker 3: went to this restaurant and I ate one of the 368 00:20:17,450 --> 00:20:21,209 Speaker 3: best vegetarian Philly cheese steaks that I could. Can you 369 00:20:21,270 --> 00:20:23,330 Speaker 3: show me how to make it? That's stuff that you 370 00:20:23,350 --> 00:20:25,359 Speaker 3: see come up on New Soul Kitchen Remix. 371 00:20:26,560 --> 00:20:31,980 Speaker 1: Now, here's something that, you know, I think I can cook. So, cabbages. 372 00:20:32,720 --> 00:20:33,740 Speaker 1: You know, cabbage and bacon. 373 00:20:34,380 --> 00:20:34,690 Speaker 3: So, I. 374 00:20:35,580 --> 00:20:38,800 Speaker 1: I'm old school. So I go in there, I, I, 375 00:20:38,880 --> 00:20:41,419 Speaker 1: I go, my cat, it take me three hours, you know, 376 00:20:41,440 --> 00:20:43,679 Speaker 1: two and a half hours, three hours to do cabbages, 377 00:20:44,000 --> 00:20:47,940 Speaker 1: you know, put it in the water and let it wilt. 378 00:20:48,010 --> 00:20:50,470 Speaker 1: And then I chop up that, you know, fry my bacon. 379 00:20:50,550 --> 00:20:52,590 Speaker 1: And then I, you know, make sure you reach over, 380 00:20:52,609 --> 00:20:55,530 Speaker 1: put it in there. And, you know, everybody just love 381 00:20:55,590 --> 00:20:57,929 Speaker 1: my bacon. Now, when, when this brother talk about, he 382 00:20:57,970 --> 00:20:59,650 Speaker 1: can show you how to do it in 15 minutes, 383 00:20:59,950 --> 00:21:02,870 Speaker 1: he came over and cracked my face. Cause he came 384 00:21:02,930 --> 00:21:06,240 Speaker 1: by my office. I have a full kitchen. And he said, 385 00:21:06,260 --> 00:21:10,390 Speaker 1: I'm going to make some cabbage and bacon and cabbage. 386 00:21:10,690 --> 00:21:13,870 Speaker 1: Can you explain to them how I was? You wouldn't 387 00:21:13,910 --> 00:21:16,129 Speaker 1: say I was doing it wrong. I just wasn't doing 388 00:21:16,170 --> 00:21:20,090 Speaker 1: it with the knowledge that you had on how it 389 00:21:20,109 --> 00:21:22,139 Speaker 1: can be done quick. And when he explains it, some 390 00:21:22,160 --> 00:21:23,600 Speaker 1: of y'all might be doing it the same way, too. 391 00:21:23,640 --> 00:21:26,560 Speaker 1: But Rashad McDonald was doing, taking two and a half 392 00:21:26,580 --> 00:21:31,260 Speaker 1: to three hours to do cabbage. And your way, which 393 00:21:31,300 --> 00:21:33,940 Speaker 1: was fantastic, was what, 15 minutes? 394 00:21:35,770 --> 00:21:39,429 Speaker 3: In 15 minutes. And as they say, Rashawn, tomato, tomato. 395 00:21:39,770 --> 00:21:44,340 Speaker 3: There's no right or wrong. Yes, it is. Yes, it is. Yes, 396 00:21:44,400 --> 00:21:44,659 Speaker 3: it is. 397 00:21:44,960 --> 00:21:48,080 Speaker 1: Because when I saw you, I went, you're dumb, Rashawn. 398 00:21:48,400 --> 00:21:51,180 Speaker 1: You're dumb because you spent three hours of your life 399 00:21:51,520 --> 00:21:55,020 Speaker 1: doing something he did in 15 minutes. And I do 400 00:21:55,040 --> 00:21:56,639 Speaker 1: it that way all the time. Can you explain to 401 00:21:56,780 --> 00:21:59,480 Speaker 1: everybody who may be caught up like I was? Because 402 00:21:59,500 --> 00:22:01,659 Speaker 1: my mom showed me how to cook, you know. And 403 00:22:01,700 --> 00:22:03,840 Speaker 1: my sisters, that's how they cook their cabbage, you know. 404 00:22:04,350 --> 00:22:06,929 Speaker 1: But the way you did it, did you learn that 405 00:22:06,970 --> 00:22:09,800 Speaker 1: in culinary school or was it something you just learned 406 00:22:09,820 --> 00:22:11,960 Speaker 1: or that's the way it should be done? And then 407 00:22:11,980 --> 00:22:12,960 Speaker 1: tell everybody how it's done. 408 00:22:14,380 --> 00:22:18,450 Speaker 3: Actually, I picked that recipe up years ago from my father. 409 00:22:18,530 --> 00:22:21,449 Speaker 3: My father was definitely big on, of course, growing up 410 00:22:21,510 --> 00:22:26,330 Speaker 3: in Mississippi around nothing but farmland and always bringing in 411 00:22:26,450 --> 00:22:30,990 Speaker 3: our own crops. And just seeing different ways my father, 412 00:22:31,010 --> 00:22:32,990 Speaker 3: when my mother would be out at work and if 413 00:22:33,050 --> 00:22:36,020 Speaker 3: my father was at home first, he believed in fixing 414 00:22:36,060 --> 00:22:39,680 Speaker 3: meals on the flash for us. So he can get 415 00:22:39,740 --> 00:22:41,920 Speaker 3: us fed and he can go on and finish doing 416 00:22:41,960 --> 00:22:44,800 Speaker 3: whatever else he needed to be doing. And one of 417 00:22:44,840 --> 00:22:47,379 Speaker 3: the things, especially what he would teach me when it 418 00:22:47,460 --> 00:22:51,310 Speaker 3: comes to any greenery, whether it's cabbage or whether it's 419 00:22:51,410 --> 00:22:54,970 Speaker 3: collard greens, we know that greenery has the most water 420 00:22:55,050 --> 00:22:57,300 Speaker 3: in it. So we don't have to add a lot 421 00:22:57,340 --> 00:22:59,610 Speaker 3: of water to boiling it. What we do is we 422 00:22:59,730 --> 00:23:03,550 Speaker 3: saute first because when you start sauteing, that's going to 423 00:23:03,710 --> 00:23:07,470 Speaker 3: instantly pull the wilt out of it. So as you 424 00:23:07,530 --> 00:23:10,030 Speaker 3: saute in it, the heat is going to start to wilt. 425 00:23:10,070 --> 00:23:13,260 Speaker 3: The moisture starts to come out. Once the heat starts, 426 00:23:13,340 --> 00:23:16,859 Speaker 3: whether it's cabbage started to wilt down, then you fold 427 00:23:17,020 --> 00:23:20,800 Speaker 3: in all your other flavors, whether it's crushed red peppers, 428 00:23:20,859 --> 00:23:24,420 Speaker 3: minced garlic, bell peppers, onions. You fold them and you 429 00:23:24,440 --> 00:23:27,400 Speaker 3: allow those flavors to start wilting down in the skillet. 430 00:23:27,880 --> 00:23:30,370 Speaker 3: And then what you do is for that, as we 431 00:23:30,400 --> 00:23:33,130 Speaker 3: call it, that pot liquor that we love, once you've 432 00:23:33,310 --> 00:23:38,230 Speaker 3: sauteed it down, it's done at this point. So then 433 00:23:38,270 --> 00:23:41,130 Speaker 3: you come back and you add in whether it's your 434 00:23:41,230 --> 00:23:45,650 Speaker 3: chicken stock, your vegetable stock, whatever you add, you add 435 00:23:45,770 --> 00:23:48,010 Speaker 3: subtle amounts back to it. What that's going to do 436 00:23:48,090 --> 00:23:51,540 Speaker 3: is deglaze the bottom of the pot or skillet that 437 00:23:51,560 --> 00:23:55,700 Speaker 3: you're sauteing in. but also it's going to rehydrate it 438 00:23:55,740 --> 00:24:00,480 Speaker 3: with extra flavor. And boom, within 15 minutes, it's done 439 00:24:00,560 --> 00:24:04,040 Speaker 3: because you've already cooked it with the saltine. What we 440 00:24:04,080 --> 00:24:07,590 Speaker 3: do is we take a product that's already grown and 441 00:24:07,730 --> 00:24:12,090 Speaker 3: full of water. That's what nature intended. You know, greens, cabbage, 442 00:24:12,270 --> 00:24:16,629 Speaker 3: all of those are water-based. Lettuce, all are water-based. So 443 00:24:16,890 --> 00:24:19,130 Speaker 3: we take something that's full of cabbage, and then we 444 00:24:19,150 --> 00:24:21,390 Speaker 3: submerge it in more water, and then we wait for 445 00:24:21,410 --> 00:24:24,869 Speaker 3: it to wilt down. And it takes longer because the 446 00:24:24,920 --> 00:24:28,930 Speaker 3: reason why cabbage wilts down and gets soft is by 447 00:24:29,070 --> 00:24:30,929 Speaker 3: pulling the moisture out of it. 448 00:24:32,750 --> 00:24:36,730 Speaker 1: And I saw it and I went, wow, 15 minutes 449 00:24:36,770 --> 00:24:38,950 Speaker 1: right in front of my eyes. Some of the best 450 00:24:39,010 --> 00:24:42,630 Speaker 1: tasting cabbage I ever had in my life. I experienced 451 00:24:42,650 --> 00:24:46,130 Speaker 1: that by learning how to do it right. And basically, 452 00:24:46,170 --> 00:24:49,930 Speaker 1: that's our segue to your cookbook. Southern Inspired More Than 453 00:24:49,930 --> 00:24:53,729 Speaker 1: 100 Delicious Dishes. from My American Table to yours. Tell 454 00:24:53,770 --> 00:24:55,709 Speaker 1: us more about that book and tell everybody how they 455 00:24:55,730 --> 00:24:56,590 Speaker 1: can get a copy of it. 456 00:24:57,550 --> 00:25:02,520 Speaker 3: Yes, please go visit me. Go to Amazon.com, Barnes & Noble, Target, 457 00:25:02,640 --> 00:25:06,080 Speaker 3: all of them. But Southern Inspired, My American Table, is 458 00:25:06,160 --> 00:25:09,540 Speaker 3: a testament to my culinary journey of growing up in 459 00:25:09,560 --> 00:25:13,879 Speaker 3: Mississippi and really learning about food, but more so how 460 00:25:14,330 --> 00:25:17,929 Speaker 3: food connects us as an individual. And to take it further, 461 00:25:18,480 --> 00:25:23,590 Speaker 3: In Southern Inspired, I tell stories about our journey as 462 00:25:23,790 --> 00:25:27,790 Speaker 3: African Americans and why we are on the forefront of 463 00:25:27,930 --> 00:25:30,830 Speaker 3: food as you know it. See, when people see us 464 00:25:30,910 --> 00:25:34,450 Speaker 3: and they hear the word soul food, what they have 465 00:25:34,490 --> 00:25:38,930 Speaker 3: to start realizing is soul food is really American cuisine 466 00:25:38,990 --> 00:25:43,330 Speaker 3: because we created that cuisine. You take Africans who came 467 00:25:43,410 --> 00:25:47,609 Speaker 3: over on slave ships. They didn't know anything about Western civilization. 468 00:25:48,090 --> 00:25:51,150 Speaker 3: What they did know is they know how the crops 469 00:25:51,210 --> 00:25:54,090 Speaker 3: and everything growed on the continent where they came from, 470 00:25:54,470 --> 00:25:57,990 Speaker 3: which was different from here. They knew their recipes because 471 00:25:58,010 --> 00:25:59,930 Speaker 3: when you learn a recipe and you learn how to cook, 472 00:25:59,970 --> 00:26:02,240 Speaker 3: it's like riding a bike. It's just locked in your mind. 473 00:26:02,660 --> 00:26:07,220 Speaker 3: They knew their African recipes, so they landed here in America. 474 00:26:07,619 --> 00:26:10,520 Speaker 3: Now they're dealing with different soil, different crops. What they 475 00:26:10,580 --> 00:26:13,899 Speaker 3: did was they took their African recipes and applied them 476 00:26:14,390 --> 00:26:17,120 Speaker 3: to the food that we eat here. Not only was 477 00:26:17,180 --> 00:26:19,459 Speaker 3: we cooking in the big house, but we was cooking 478 00:26:19,480 --> 00:26:23,700 Speaker 3: in the field hands too. So people always talk about, yeah, 479 00:26:23,760 --> 00:26:26,080 Speaker 3: we got the worst of the worst to cook, which 480 00:26:26,140 --> 00:26:30,040 Speaker 3: was the chitlins, the hog maws, the ribs, all of 481 00:26:30,060 --> 00:26:33,640 Speaker 3: that stuff. We not only cooked the worst and made 482 00:26:33,740 --> 00:26:37,100 Speaker 3: it good, but we was also cooking the best because 483 00:26:37,280 --> 00:26:42,350 Speaker 3: inside of the plantation house where we was cooking, We 484 00:26:42,390 --> 00:26:44,129 Speaker 3: were cooking the best food for them. 485 00:26:44,390 --> 00:26:44,570 Speaker 6: Right. 486 00:26:44,710 --> 00:26:47,150 Speaker 3: And then taking the scraps and cooking it for the field. 487 00:26:47,230 --> 00:26:51,590 Speaker 3: And so we, our expertise in culinary was refined all 488 00:26:51,630 --> 00:26:54,930 Speaker 3: the way around because culinary wasn't always a good job. 489 00:26:55,010 --> 00:26:55,210 Speaker 6: Wow. 490 00:26:55,430 --> 00:26:58,000 Speaker 3: Or a good field of being. It was considered hard work. 491 00:26:58,040 --> 00:27:00,480 Speaker 3: They didn't have ACs in the kitchen back then. That's right. 492 00:27:00,560 --> 00:27:02,619 Speaker 3: And Lord knows they didn't have oven mitts for them 493 00:27:02,660 --> 00:27:05,159 Speaker 3: cast iron skillets. They cooked so good. 494 00:27:05,200 --> 00:27:08,730 Speaker 1: Chef Genard Wells. I will see you November 16th, my friend. 495 00:27:08,770 --> 00:27:11,010 Speaker 1: Thank you for taking the time and sharing your Thanksgiving 496 00:27:11,050 --> 00:27:16,419 Speaker 1: delicacies and Christmas stories because you are truly a star 497 00:27:16,460 --> 00:27:18,580 Speaker 1: in the kitchen. And we talk soon. Okay, my friend. 498 00:27:19,500 --> 00:27:21,300 Speaker 3: Thank you for having me. All right. 499 00:27:21,340 --> 00:27:23,180 Speaker 1: Thank you. And again, we'll talk to you next week. 500 00:27:23,240 --> 00:27:26,170 Speaker 1: The third and final series of The Value Proposition. This 501 00:27:26,190 --> 00:27:27,230 Speaker 1: is Rashawn McDonald. 502 00:27:28,420 --> 00:27:30,760 Speaker 6: Thank you for joining us for this edition of Money 503 00:27:30,800 --> 00:27:37,080 Speaker 6: Making Conversations Masterclass. Money Making Conversations Masterclass with Ruchon McDonald 504 00:27:37,200 --> 00:27:42,350 Speaker 6: is produced by 3815 Media Inc. More information about 3815 505 00:27:42,350 --> 00:27:48,149 Speaker 6: Media Inc. is available at 3815media. com. And always remember to 506 00:27:48,270 --> 00:27:49,310 Speaker 6: lead with your gifts.