1 00:00:05,000 --> 00:00:06,559 Speaker 1: Welcome to Money Making Conversations. 2 00:00:06,640 --> 00:00:08,440 Speaker 2: It's the show that she is the Secrets of Success 3 00:00:08,440 --> 00:00:12,000 Speaker 2: experience firsthand by Marketing and Brandon expert Rashan McDonald. I 4 00:00:12,000 --> 00:00:14,400 Speaker 2: will know he's giving me advice on many occasions. And 5 00:00:14,440 --> 00:00:17,440 Speaker 2: in case you didn't notice, I'm not broke. You know 6 00:00:17,480 --> 00:00:20,960 Speaker 2: he'll be interviewing celebrity CEOs, entrepreneurs and industry. 7 00:00:20,640 --> 00:00:22,880 Speaker 1: Decision make because it's what he likes to do. It's 8 00:00:22,920 --> 00:00:23,920 Speaker 1: what he likes to share. 9 00:00:24,360 --> 00:00:27,360 Speaker 2: Now it's time to hear from my man, Rashan McDonald 10 00:00:27,480 --> 00:00:28,680 Speaker 2: money Making Conversations. 11 00:00:28,960 --> 00:00:32,040 Speaker 1: Here we go. This is Rashan McDonald. Thank you for 12 00:00:32,080 --> 00:00:34,760 Speaker 1: coming back and listening to the Money Making Conversation master Class. 13 00:00:35,159 --> 00:00:37,879 Speaker 1: My guest is on the phone is Chef Gerard Wells. 14 00:00:38,080 --> 00:00:41,640 Speaker 1: He hosts New Soul Kitchen and New Soul Kitchen Remix 15 00:00:41,720 --> 00:00:45,120 Speaker 1: on Cleo TV and leaves an indelible mark on shows 16 00:00:45,159 --> 00:00:47,920 Speaker 1: across Food Network and the Cooking Channel. And I'll be 17 00:00:47,960 --> 00:00:49,879 Speaker 1: trying to get on those shows just I just want 18 00:00:49,920 --> 00:00:51,920 Speaker 1: to be a judge. I can never do that show 19 00:00:51,960 --> 00:00:56,120 Speaker 1: the Worst cook that that's not me and I can't 20 00:00:56,160 --> 00:00:58,200 Speaker 1: and I don't have the skills. It's just mad. It 21 00:00:58,280 --> 00:01:01,760 Speaker 1: Rashan stop it beyond his cullinary achievements. His collaboration with 22 00:01:01,840 --> 00:01:05,880 Speaker 1: luminaries like Tyler Perry and NBA all Start brandon Ingram 23 00:01:05,959 --> 00:01:09,520 Speaker 1: have been celebrated on prestigious platforms, including Today's show Good 24 00:01:09,520 --> 00:01:12,520 Speaker 1: Morning America. People in essence just saw him this last 25 00:01:12,560 --> 00:01:15,080 Speaker 1: week on share A Shepherd Show. He finally knows he's 26 00:01:15,120 --> 00:01:18,080 Speaker 1: finally known as the family chef. His creations not only 27 00:01:18,120 --> 00:01:22,720 Speaker 1: satisfies appetites but also inspired positive family connections. It's Thanksgiving, 28 00:01:22,959 --> 00:01:26,080 Speaker 1: Thanksgiving and Christmas time at the dinner table. His cookbook 29 00:01:26,160 --> 00:01:29,840 Speaker 1: Southern Inspired more than one hundred delicious dishes from my 30 00:01:29,959 --> 00:01:32,440 Speaker 1: American table to yours is what we'll be talking about. 31 00:01:32,520 --> 00:01:35,160 Speaker 1: Please work with the money making conversation Master Class Chef 32 00:01:35,240 --> 00:01:36,560 Speaker 1: Gernard Wells. How you doing, sir? 33 00:01:38,360 --> 00:01:43,759 Speaker 3: I am doing good, Chef. 34 00:01:43,800 --> 00:01:46,080 Speaker 1: You know, you know every time I talk to you know, 35 00:01:46,680 --> 00:01:49,440 Speaker 1: you know, it's immediately go to food and we start smiling, 36 00:01:49,480 --> 00:01:52,640 Speaker 1: then laughing, and now I gotta start out this event 37 00:01:52,680 --> 00:01:54,960 Speaker 1: that you got me. I won't say hoodwink, but you 38 00:01:54,960 --> 00:01:57,360 Speaker 1: know you got me bacon. You know he called me 39 00:01:57,520 --> 00:01:59,560 Speaker 1: for a good cause. Tell us about this March of 40 00:01:59,640 --> 00:02:03,000 Speaker 1: Dance March of Dimes program that's coming up, and uh 41 00:02:03,080 --> 00:02:06,920 Speaker 1: and uh and the cause that it's benefiting, the. 42 00:02:07,640 --> 00:02:11,200 Speaker 3: Marches Dimes, which is which I always say, is an 43 00:02:11,280 --> 00:02:15,040 Speaker 3: amazing cause as the best things. What they say, Rashon, 44 00:02:15,200 --> 00:02:18,160 Speaker 3: the best way to show people you actually care is 45 00:02:18,200 --> 00:02:21,840 Speaker 3: to actually care. But I would be headlining and hosting 46 00:02:21,960 --> 00:02:25,960 Speaker 3: the March of Dimes Gala event as a matter of fact, 47 00:02:26,360 --> 00:02:30,840 Speaker 3: next Thursday, November to sixteen, in Atlanta, Georgia at the Foundry, 48 00:02:31,000 --> 00:02:34,560 Speaker 3: and it's gonna be filled with all kinds of amazing food. 49 00:02:35,040 --> 00:02:38,360 Speaker 3: I'm doing a live cooking show. Not only would they 50 00:02:38,360 --> 00:02:42,360 Speaker 3: get a chance with Rashall to see and experience the 51 00:02:42,400 --> 00:02:45,400 Speaker 3: live cookie show in full ef fake, but they'll also 52 00:02:45,480 --> 00:02:48,160 Speaker 3: get a chance to experience the food. Yes, we're doing 53 00:02:48,240 --> 00:02:51,040 Speaker 3: We're doing some cool auctions for the people. Where where 54 00:02:51,280 --> 00:02:54,959 Speaker 3: where the chefs. I have an amazing, amazing team of 55 00:02:55,080 --> 00:02:57,440 Speaker 3: chefs that's coming at the showcase food from all over 56 00:02:57,480 --> 00:03:00,200 Speaker 3: the Atlanta, all over Atlanta. As a matter of fact, 57 00:03:00,200 --> 00:03:04,720 Speaker 3: to have an amazing, amazing that would be bringing dessert, 58 00:03:06,040 --> 00:03:07,600 Speaker 3: you have to you know who he is. 59 00:03:09,840 --> 00:03:13,440 Speaker 1: Yes, he got me, Ladiesship. I'll be bringing six cakes, 60 00:03:13,840 --> 00:03:16,640 Speaker 1: six six I'll be bringing German chocolates. 61 00:03:17,520 --> 00:03:22,079 Speaker 3: Jo, what with the cakes and look them cakes and 62 00:03:22,160 --> 00:03:24,320 Speaker 3: not joke. I had the opportunity to eat one of 63 00:03:24,360 --> 00:03:26,520 Speaker 3: your cakes. Well was that a few weeks ago? Oh? 64 00:03:26,560 --> 00:03:28,200 Speaker 1: The butter pecan. The butter pecan. 65 00:03:30,000 --> 00:03:32,359 Speaker 3: And as a matter of fact, it was vegan to be. 66 00:03:32,360 --> 00:03:36,080 Speaker 1: Exactly, absolutely absolutely because my wife, you know, she's vegan 67 00:03:36,160 --> 00:03:38,480 Speaker 1: now and so I have to really it doesn't this 68 00:03:38,560 --> 00:03:40,680 Speaker 1: taste exactly. So in fact, I probably do a vegan 69 00:03:41,200 --> 00:03:43,640 Speaker 1: for the for the for the gala. But more importantly, 70 00:03:43,720 --> 00:03:45,560 Speaker 1: you know when you when you called me, I gotta 71 00:03:45,640 --> 00:03:48,040 Speaker 1: do it because of the fact that you rarely called 72 00:03:48,040 --> 00:03:49,720 Speaker 1: me to do anything for you. And this is the 73 00:03:49,760 --> 00:03:53,160 Speaker 1: cause it's going to generate. Uh, it's for a food pantry. 74 00:03:52,720 --> 00:03:56,560 Speaker 3: Correct, yes, yes, for the food pantry as well as 75 00:03:56,960 --> 00:04:00,120 Speaker 3: this year the March of Dimes is head been of 76 00:04:00,160 --> 00:04:03,880 Speaker 3: those that are premature premature babies. If anyone that's ever 77 00:04:04,040 --> 00:04:07,240 Speaker 3: had had a premature child, maybe they've been premature every 78 00:04:07,720 --> 00:04:10,880 Speaker 3: or experience that. This is what this particular gala is 79 00:04:10,920 --> 00:04:13,360 Speaker 3: designed to help. And there are so many people. As 80 00:04:13,360 --> 00:04:16,880 Speaker 3: a matter of fact, one of one of my children 81 00:04:17,360 --> 00:04:19,799 Speaker 3: was the print me. So that's something that's near here. 82 00:04:20,240 --> 00:04:26,520 Speaker 3: So especially in the not only just in the community round, 83 00:04:27,520 --> 00:04:29,720 Speaker 3: definitely in the community. I always say where we plan 84 00:04:29,839 --> 00:04:34,120 Speaker 3: our roots and where we live, it's always that are 85 00:04:34,120 --> 00:04:37,440 Speaker 3: giving back in. So this is one of. 86 00:04:38,720 --> 00:04:41,280 Speaker 1: You know, you have to know you're breaking up periodic? 87 00:04:41,320 --> 00:04:43,160 Speaker 1: Are you moving around? I know you're on your cell 88 00:04:43,200 --> 00:04:46,200 Speaker 1: phone because you're going, You're going in and out. 89 00:04:46,680 --> 00:04:47,440 Speaker 3: What about now? 90 00:04:47,560 --> 00:04:49,360 Speaker 1: You much better? Much better? I don't want to ruin 91 00:04:49,400 --> 00:04:51,880 Speaker 1: this conversation not acknowledging that we need to keep you 92 00:04:51,960 --> 00:04:55,520 Speaker 1: station there now. Thanksgiving and Christmas coming up, brother, you know, 93 00:04:55,680 --> 00:04:57,760 Speaker 1: and you know I always do a big spread at 94 00:04:57,760 --> 00:04:59,960 Speaker 1: the office. You've you've been there for the big spread, 95 00:05:00,240 --> 00:05:02,800 Speaker 1: you know, and you know do the two turkeys you have. 96 00:05:02,839 --> 00:05:05,080 Speaker 1: I'm getting old. I don't think I'm gonna do two turkeys. 97 00:05:05,240 --> 00:05:07,679 Speaker 1: I think I'm gonna I'm gonna do some fried chicken 98 00:05:07,760 --> 00:05:10,719 Speaker 1: this year with boy. I'm gonna spice it up different 99 00:05:10,720 --> 00:05:14,800 Speaker 1: fried chickens, some calf fish, some turkey, some ham. So 100 00:05:14,920 --> 00:05:17,840 Speaker 1: your book that you've done, the very popular book, it's 101 00:05:17,839 --> 00:05:20,720 Speaker 1: something inspired more than one hundred dishes from my American 102 00:05:20,720 --> 00:05:23,800 Speaker 1: table of yours. Where can they go in that book 103 00:05:23,839 --> 00:05:28,160 Speaker 1: to start planning their Thanksgiving meal? 104 00:05:29,480 --> 00:05:33,280 Speaker 3: You know one of the things because as they say, 105 00:05:33,320 --> 00:05:36,160 Speaker 3: I live and I love the holidays, especially when it's 106 00:05:36,200 --> 00:05:39,919 Speaker 3: all revolved revolving around family and cooking. 107 00:05:40,120 --> 00:05:40,320 Speaker 1: Right. 108 00:05:40,640 --> 00:05:43,760 Speaker 3: But I have a complete holiday section. And it's great 109 00:05:43,800 --> 00:05:47,080 Speaker 3: that you said you were thinking about doing chickens versus turkeys. 110 00:05:47,440 --> 00:05:50,159 Speaker 3: A lot of people are getting away from the bigger birds. 111 00:05:50,560 --> 00:05:56,040 Speaker 3: And I have a fried cornish hen. That is amazing 112 00:05:56,200 --> 00:05:58,080 Speaker 3: when I when I tell you, and one of the 113 00:05:58,120 --> 00:06:00,440 Speaker 3: things with cornish hens, I said, a lot of people 114 00:06:00,440 --> 00:06:05,720 Speaker 3: asleep on them. You can brine, a marinate them just right. 115 00:06:06,120 --> 00:06:08,440 Speaker 3: You can batterle them, fry. And what I like doing 116 00:06:08,560 --> 00:06:11,119 Speaker 3: is taking those cornish hens. When you cut them in half, 117 00:06:11,520 --> 00:06:14,400 Speaker 3: you still got a little baby legs out the breast, 118 00:06:14,440 --> 00:06:17,760 Speaker 3: the whole nine and it goes a long way. But 119 00:06:17,839 --> 00:06:21,000 Speaker 3: at the same time, it's maintainable and easy to cook. 120 00:06:21,360 --> 00:06:23,320 Speaker 3: A lot of people want to cook great food, but 121 00:06:23,360 --> 00:06:25,240 Speaker 3: they want to have time for them selves and their 122 00:06:25,279 --> 00:06:27,360 Speaker 3: family as well. Well. 123 00:06:27,400 --> 00:06:30,599 Speaker 1: You know, you know, you always get fancy. I was 124 00:06:30,640 --> 00:06:33,000 Speaker 1: just with fried chicken, you know, so then you gonna 125 00:06:33,000 --> 00:06:36,440 Speaker 1: come off cornish hens. And see, that's why we's why, 126 00:06:36,520 --> 00:06:39,279 Speaker 1: that's why we get along. We think so different. Now, 127 00:06:39,960 --> 00:06:43,000 Speaker 1: I have never cooked. I've eaten the cornish hen, but 128 00:06:43,040 --> 00:06:45,760 Speaker 1: your boy has never cooked a cornish hen. In fact, 129 00:06:46,320 --> 00:06:48,640 Speaker 1: I'll be honest with you, brother, I've been in every 130 00:06:48,680 --> 00:06:51,440 Speaker 1: grocery store in this country. I wouldn't know where to 131 00:06:51,520 --> 00:06:53,000 Speaker 1: go find the cornish hen. 132 00:06:53,120 --> 00:06:53,600 Speaker 4: So help me. 133 00:06:54,000 --> 00:06:57,359 Speaker 1: Where do you find the cornersh hens in the grocery store? 134 00:06:58,360 --> 00:07:01,400 Speaker 3: Benji? You'll find a corner hens hanging out right by 135 00:07:01,480 --> 00:07:04,360 Speaker 3: the turkey, right beside the turkey. You gonna see them 136 00:07:04,360 --> 00:07:07,000 Speaker 3: little to them, little two birds in the pack, keeping 137 00:07:07,040 --> 00:07:10,520 Speaker 3: each other company, waiting on you. But now we're talking 138 00:07:10,560 --> 00:07:13,600 Speaker 3: about if we're gonna talk about fried chicken out, my brothers, 139 00:07:14,000 --> 00:07:17,160 Speaker 3: I have enough. I have a great sweet tea Brian 140 00:07:17,360 --> 00:07:18,760 Speaker 3: fried chicken recipe. 141 00:07:18,840 --> 00:07:19,280 Speaker 1: There you go. 142 00:07:19,480 --> 00:07:21,880 Speaker 3: There, they go three teen to that level that you 143 00:07:22,040 --> 00:07:26,320 Speaker 3: like it. Marinate that chicken in that sweet for hours, 144 00:07:26,640 --> 00:07:31,480 Speaker 3: then batter it, roasted, smoke it, what air fry, whatever 145 00:07:31,520 --> 00:07:33,800 Speaker 3: you want to do, and I guarantee the experience will 146 00:07:33,880 --> 00:07:34,600 Speaker 3: be like no other. 147 00:07:34,840 --> 00:07:36,320 Speaker 1: Let me let me just let me you say something 148 00:07:36,400 --> 00:07:39,520 Speaker 1: right there because one of my employees. Because I got 149 00:07:39,520 --> 00:07:43,480 Speaker 1: a big old defry that I can do inside my office. 150 00:07:43,480 --> 00:07:45,720 Speaker 1: You know, I don't have to go outside worried about, 151 00:07:46,120 --> 00:07:47,920 Speaker 1: you know, it's feeling on nobody. I can just sit 152 00:07:47,960 --> 00:07:51,640 Speaker 1: it right on my countertop, you know, And I can defry. 153 00:07:51,720 --> 00:07:54,440 Speaker 1: I can defry anything I want. I can defry a 154 00:07:54,520 --> 00:07:58,080 Speaker 1: twenty pound turkey in that in that in this defry. 155 00:07:58,120 --> 00:08:01,200 Speaker 1: It's that big, it's plug in, easy to clean, and 156 00:08:01,240 --> 00:08:03,920 Speaker 1: all that stuff. And then my then by my good employee, 157 00:08:04,080 --> 00:08:07,400 Speaker 1: she said, you know, why don't you air fry once 158 00:08:07,480 --> 00:08:09,560 Speaker 1: you not the turkey, but just some other stuff I 159 00:08:09,600 --> 00:08:11,920 Speaker 1: was doing, because I was talking about doing some catfish, 160 00:08:11,920 --> 00:08:14,000 Speaker 1: you know. You know I was bragging at the time too. 161 00:08:14,040 --> 00:08:16,560 Speaker 1: I said, I'm gonna fry some calffish. She said, how 162 00:08:16,600 --> 00:08:18,600 Speaker 1: about your air fry. You got an air fry in 163 00:08:18,600 --> 00:08:22,160 Speaker 1: the basement. Okay, so you said the word air fry. 164 00:08:22,320 --> 00:08:25,600 Speaker 1: Please help me and educate me because I'm not an 165 00:08:25,640 --> 00:08:29,240 Speaker 1: air fried guy. How does that work? How does that 166 00:08:29,320 --> 00:08:32,920 Speaker 1: work when when you're talking about air frying versus I 167 00:08:32,920 --> 00:08:36,840 Speaker 1: can bake some chicken or some fish. I can fry 168 00:08:36,920 --> 00:08:40,200 Speaker 1: some chicken or some fish. But how does that air 169 00:08:40,280 --> 00:08:41,920 Speaker 1: frying exactly exactly work? 170 00:08:43,320 --> 00:08:45,480 Speaker 3: Okay? One of the things of air fry, specially if 171 00:08:45,520 --> 00:08:48,000 Speaker 3: you want to go for that crispiness with the skin. 172 00:08:49,280 --> 00:08:51,760 Speaker 3: You want to rub your you want to rub whatever 173 00:08:51,840 --> 00:08:54,400 Speaker 3: protein that you that you're planning on frying, you want 174 00:08:54,440 --> 00:08:57,040 Speaker 3: to rub it down with a little olive oil. That 175 00:08:57,200 --> 00:09:00,839 Speaker 3: olive oil helps bring the moisture out and also helps 176 00:09:00,920 --> 00:09:03,880 Speaker 3: lock in their Christmas on the skin that we love, 177 00:09:04,280 --> 00:09:07,959 Speaker 3: expecially if you was air frying chicken would always say 178 00:09:08,000 --> 00:09:10,560 Speaker 3: when and when you're gonna air fried. And if you 179 00:09:10,679 --> 00:09:14,200 Speaker 3: want that chrispy batter, what you definitely want to do 180 00:09:14,280 --> 00:09:15,960 Speaker 3: is you want to do a light batter. You don't 181 00:09:15,960 --> 00:09:18,080 Speaker 3: want to do a heavy batter on it, as if 182 00:09:18,120 --> 00:09:21,160 Speaker 3: you were submerging it in grease. Because remember the whole 183 00:09:21,240 --> 00:09:24,199 Speaker 3: gist of the av fry is to remove the grease 184 00:09:24,280 --> 00:09:26,760 Speaker 3: components of the cholesterol side of it to make it 185 00:09:26,800 --> 00:09:29,720 Speaker 3: a little more healthier and lighter for us. So if 186 00:09:29,720 --> 00:09:31,760 Speaker 3: you're gonna go, if you want to go with a batter, 187 00:09:31,800 --> 00:09:34,160 Speaker 3: you want to do just that one light dredge or batter. 188 00:09:34,320 --> 00:09:36,680 Speaker 3: Then you want to spread, you want to spread with 189 00:09:36,800 --> 00:09:40,560 Speaker 3: your favorite cooking spray or like I said, pre rub 190 00:09:40,600 --> 00:09:42,760 Speaker 3: it down with like an olive oil and then pop 191 00:09:42,800 --> 00:09:44,480 Speaker 3: it in the air fron and let it go just 192 00:09:44,720 --> 00:09:46,760 Speaker 3: is if you were dropping it in grease. The only 193 00:09:46,840 --> 00:09:48,440 Speaker 3: difference there is no grease. 194 00:09:50,080 --> 00:09:57,439 Speaker 1: Okay. So that sounds so simple AND's scary because it is. 195 00:09:59,320 --> 00:10:00,480 Speaker 1: So that's it. 196 00:10:01,800 --> 00:10:06,640 Speaker 3: That's it. That's it. Because I air fry everything from 197 00:10:06,720 --> 00:10:09,760 Speaker 3: from chicken wings I did a few weeks ago. I 198 00:10:09,800 --> 00:10:13,000 Speaker 3: did some some jerk. I did some air fry jerk 199 00:10:13,120 --> 00:10:15,880 Speaker 3: lamb chops because I wanted that jerk season to get 200 00:10:16,000 --> 00:10:19,160 Speaker 3: nice and crispy, marinate them, season them up, dropped in 201 00:10:19,200 --> 00:10:24,400 Speaker 3: the air fry. The flavors were profound. Also, Collie Flowers, 202 00:10:24,440 --> 00:10:27,440 Speaker 3: you know. I even air fry Oprah. You know, the 203 00:10:27,559 --> 00:10:29,680 Speaker 3: air fry. You can do a lot of things. You 204 00:10:29,720 --> 00:10:32,160 Speaker 3: can do a lot of a lot of different just 205 00:10:32,200 --> 00:10:34,640 Speaker 3: about everything that you would do with submerged de greet 206 00:10:35,000 --> 00:10:37,480 Speaker 3: you can get that same expense from an air fry. 207 00:10:38,080 --> 00:10:41,320 Speaker 1: Okay. So I'm so I gotta go try it because 208 00:10:41,360 --> 00:10:43,800 Speaker 1: I've never tried it in my life. Cool. Now, let's 209 00:10:43,800 --> 00:10:50,040 Speaker 1: move on to favorite Thanksgiving dinners for your items and 210 00:10:50,200 --> 00:10:54,760 Speaker 1: a favorite Christmas? Are they the same? Are people got 211 00:10:55,040 --> 00:10:57,200 Speaker 1: favorites they just want to do for Thanksgiving and then 212 00:10:57,240 --> 00:11:00,240 Speaker 1: favorites they just want to do. Because I'm gonna tell you, 213 00:11:00,280 --> 00:11:04,160 Speaker 1: sweet potato pie always rings true. For me at Thanksgiving, 214 00:11:04,600 --> 00:11:08,760 Speaker 1: it doesn't ring true for me at Christmas? Is that true? 215 00:11:08,960 --> 00:11:12,880 Speaker 3: Correct? That is that is true? You know what happens 216 00:11:13,040 --> 00:11:16,120 Speaker 3: is we go so we temperate people go so hard 217 00:11:16,240 --> 00:11:19,640 Speaker 3: doing Thanksgiving and cook up all those all those dishes, 218 00:11:19,840 --> 00:11:23,079 Speaker 3: nostalgia dishes that they've been salivating over and thinking about 219 00:11:23,120 --> 00:11:27,000 Speaker 3: all year. By the time Christmas hit, they're burnt out 220 00:11:27,040 --> 00:11:31,360 Speaker 3: on the turkeys, They're burnt out on the on the 221 00:11:31,480 --> 00:11:34,920 Speaker 3: chicken on the hand. So we look to do something 222 00:11:35,000 --> 00:11:37,280 Speaker 3: different and one of our biggest trends. What I like 223 00:11:37,360 --> 00:11:40,400 Speaker 3: doing for the Christmas holiday I do more brunches. Now. 224 00:11:40,840 --> 00:11:45,320 Speaker 3: I have an amazing corn bread waffle that I make. 225 00:11:45,520 --> 00:11:47,880 Speaker 3: I make many corn bread waffles, and I take some 226 00:11:47,960 --> 00:11:51,240 Speaker 3: of their leftover turkey and I make me turkey and 227 00:11:51,400 --> 00:11:55,760 Speaker 3: corn bread waffles with the cranberry maple syrup to go over. 228 00:11:56,120 --> 00:11:57,080 Speaker 3: Those are things I do. 229 00:11:57,120 --> 00:12:03,200 Speaker 1: I break that recipe down to art because I'm wanting 230 00:12:03,320 --> 00:12:06,920 Speaker 1: the corn bread waffles right now. What all goes into 231 00:12:07,000 --> 00:12:09,440 Speaker 1: the corn bread waffles? Chefs, you know it wells. You're 232 00:12:09,440 --> 00:12:12,680 Speaker 1: speaking one of the one of the top sales chefs 233 00:12:12,679 --> 00:12:15,680 Speaker 1: in the country. He's on all the popular shows, he 234 00:12:15,840 --> 00:12:19,240 Speaker 1: hosts a new Soul Kitchen and New Sold Kitchen remix. 235 00:12:19,480 --> 00:12:21,760 Speaker 1: If you download the Cleo TV app, you can see 236 00:12:21,800 --> 00:12:25,960 Speaker 1: him smiling and cooking all the time. So waffle corn. 237 00:12:25,720 --> 00:12:31,480 Speaker 3: Bread, Yes, what you want is equal parts flour, equal 238 00:12:31,559 --> 00:12:35,520 Speaker 3: parts corn meal. Now the same way if you're making 239 00:12:35,559 --> 00:12:40,679 Speaker 3: a traditional waffle batter flour, corn meal, two eggs. Then 240 00:12:40,720 --> 00:12:44,600 Speaker 3: you want to fold in buttermilk or regular milk, depending 241 00:12:44,640 --> 00:12:47,720 Speaker 3: on how fluffy you want them, and then from there 242 00:12:47,800 --> 00:12:50,400 Speaker 3: that's your base for the waffle. Now it's time for 243 00:12:50,480 --> 00:12:53,600 Speaker 3: the flavor, depending on what you want your flavor, whether 244 00:12:53,640 --> 00:12:56,640 Speaker 3: you want to use vanilla ass strack, maple ass strack, 245 00:12:57,040 --> 00:12:59,480 Speaker 3: you may want to get real real eagle with it, 246 00:12:59,559 --> 00:13:03,160 Speaker 3: and find you use some pumpkin asstrack, coconut, whatever you want, 247 00:13:03,200 --> 00:13:05,760 Speaker 3: you fold that in. That's what that waff is gonna 248 00:13:05,800 --> 00:13:09,920 Speaker 3: taste like. But ultimately, because you're blended in the corn 249 00:13:10,000 --> 00:13:13,680 Speaker 3: meal with it, it's gonna give you that same corn 250 00:13:13,760 --> 00:13:17,240 Speaker 3: bread textures that if you're eating corn bread and stuff 251 00:13:17,360 --> 00:13:20,120 Speaker 3: is gonna be fluffy because the flour is gonna balance 252 00:13:20,160 --> 00:13:23,080 Speaker 3: it out jazz, right, but you have that nice, good 253 00:13:23,160 --> 00:13:27,160 Speaker 3: cristiness to it where it stands up purpoly and it's 254 00:13:27,200 --> 00:13:29,600 Speaker 3: really you know, as I always tell people, when you 255 00:13:29,640 --> 00:13:32,400 Speaker 3: go in the kitchen, when you start cooking it, getting 256 00:13:32,440 --> 00:13:35,880 Speaker 3: your meat some plots together to me, some plasa French 257 00:13:35,920 --> 00:13:39,200 Speaker 3: forgetting all your ingredients in order. If you lay everything 258 00:13:39,280 --> 00:13:41,640 Speaker 3: out in front of you ahead of time, that says 259 00:13:41,679 --> 00:13:43,640 Speaker 3: you know what you're gonna cook, and you're not gonna 260 00:13:43,679 --> 00:13:45,920 Speaker 3: miss a step. And then you don't have to leave 261 00:13:45,960 --> 00:13:48,160 Speaker 3: from the area as much where you work, and and 262 00:13:48,200 --> 00:13:50,640 Speaker 3: then you tend to pay attention to the food and 263 00:13:50,720 --> 00:13:53,400 Speaker 3: it turns out better. But more importantly, it cuts down 264 00:13:53,440 --> 00:13:54,240 Speaker 3: on your cook time. 265 00:13:54,600 --> 00:13:56,640 Speaker 1: Right we're talking to chef you nod Well the whole 266 00:13:56,720 --> 00:13:59,920 Speaker 1: some new sold kitchen and new sold Kitchen remix on CLEOTV. 267 00:14:00,520 --> 00:14:03,680 Speaker 1: His book you Know Southern Inspired, more than one hundred 268 00:14:03,679 --> 00:14:07,120 Speaker 1: delicious dishes from my American Table to yours can be 269 00:14:07,160 --> 00:14:11,640 Speaker 1: bought on any of the favorite online bookstores Amazons stores 270 00:14:11,720 --> 00:14:14,400 Speaker 1: like that. We were right back with more Chef jar 271 00:14:14,520 --> 00:14:17,120 Speaker 1: Welles on Money Making Conversation Masterclass. 272 00:14:23,880 --> 00:14:27,480 Speaker 4: We'll be right back with more Money Making Conversations Masterclass 273 00:14:27,480 --> 00:14:32,320 Speaker 4: with Rashaan McDonald. You are now tuned into the Money 274 00:14:32,320 --> 00:14:36,680 Speaker 4: Making Conversations Minute of Inspiration with Rashawn McDonald. 275 00:14:36,280 --> 00:14:38,320 Speaker 1: On the court. Chris Paul is at forced to be 276 00:14:38,360 --> 00:14:42,640 Speaker 1: reckoned with off the court. He's a father, husband, compassionate, philanthropist, 277 00:14:42,800 --> 00:14:45,960 Speaker 1: and businessman. He makes a huge difference in this community 278 00:14:46,120 --> 00:14:47,920 Speaker 1: by supporting many organizations. 279 00:14:48,200 --> 00:14:50,480 Speaker 5: There's so many people who have helped me get to 280 00:14:50,520 --> 00:14:53,400 Speaker 5: where I am today. That is paying it forward and 281 00:14:53,480 --> 00:14:56,080 Speaker 5: just trying to teach and educate, especially the youth. Not 282 00:14:56,120 --> 00:14:59,360 Speaker 5: only my own kids especially them, but everyone just trying 283 00:14:59,360 --> 00:15:01,680 Speaker 5: to teach them. And I'm still learning because what happens 284 00:15:01,680 --> 00:15:04,000 Speaker 5: also is a lot of times people see you on 285 00:15:04,040 --> 00:15:06,240 Speaker 5: television or they see you on that court and they 286 00:15:06,280 --> 00:15:08,200 Speaker 5: think that's all you know. They think all you know 287 00:15:08,320 --> 00:15:10,200 Speaker 5: is how to put the ball in the basket. That's 288 00:15:10,240 --> 00:15:12,520 Speaker 5: not the case, not only myself. There's a lot of 289 00:15:12,600 --> 00:15:15,480 Speaker 5: intelligentathletes out there, and I think that's why we have 290 00:15:15,600 --> 00:15:18,440 Speaker 5: to continue to learn. It's funny sometimes when you do 291 00:15:18,520 --> 00:15:20,520 Speaker 5: get in the business world and people shake your hand, 292 00:15:20,560 --> 00:15:22,080 Speaker 5: they make a comment and they like, oh, you know 293 00:15:22,160 --> 00:15:22,520 Speaker 5: about this. 294 00:15:22,960 --> 00:15:25,680 Speaker 1: If you want to hear this full interview with Chris Paul, 295 00:15:25,800 --> 00:15:27,960 Speaker 1: visit Moneymakingconversation dot com. 296 00:15:28,040 --> 00:15:32,960 Speaker 6: Keep Winning HBCUs represent Black Excellence. If you attend or 297 00:15:33,000 --> 00:15:36,240 Speaker 6: are an alumnus of an HBCU. We want to hear 298 00:15:36,400 --> 00:15:40,200 Speaker 6: about your story, So my HBCU Story Digital Library will 299 00:15:40,240 --> 00:15:44,360 Speaker 6: allow current HBCU students and alumni to share their stories. 300 00:15:44,600 --> 00:15:48,560 Speaker 6: More information is available at HBCU College day dot com. 301 00:15:48,600 --> 00:15:51,200 Speaker 6: You can upload a photo. The photo can be recent 302 00:15:51,440 --> 00:15:53,920 Speaker 6: or from when you attended your HBCU. 303 00:15:54,160 --> 00:15:55,160 Speaker 1: More information is. 304 00:15:55,160 --> 00:15:59,080 Speaker 6: Available at HBCU College Day dot com. 305 00:15:59,240 --> 00:16:02,400 Speaker 7: Programming is possible in part by supports from thirty eight 306 00:16:02,440 --> 00:16:06,400 Speaker 7: to fifteen Media, led by Emmy and n DOUBLEACP Image 307 00:16:06,400 --> 00:16:10,840 Speaker 7: Award winning television producer Rashaan McDonald. Thirty eight fifteen Media 308 00:16:10,880 --> 00:16:17,320 Speaker 7: offers social media management, podcast production, designs logos, and develops websites. 309 00:16:17,480 --> 00:16:23,800 Speaker 7: Additional services include brand management and career development consulting services. 310 00:16:24,000 --> 00:16:27,960 Speaker 7: More information is available at info at thirty eight fifteen 311 00:16:28,080 --> 00:16:29,440 Speaker 7: Media dot com. 312 00:16:29,560 --> 00:16:30,560 Speaker 1: Keep winning. 313 00:16:32,320 --> 00:16:37,320 Speaker 4: Now, let's return to Money Making Conversations Masterclass with Rashawn McDonald. 314 00:16:37,480 --> 00:16:40,000 Speaker 4: If you have a question or comments, call four oh 315 00:16:40,080 --> 00:16:42,520 Speaker 4: four eight eight oho nine two five five. 316 00:16:43,320 --> 00:16:43,400 Speaker 3: Hi. 317 00:16:43,520 --> 00:16:46,400 Speaker 1: You doing This is Rushaan McDonald host this show Money 318 00:16:46,440 --> 00:16:50,240 Speaker 1: Making Commsation Masterclass. On the show, I'm interviewing Chef Jernard Wells. 319 00:16:50,360 --> 00:16:53,200 Speaker 1: He hosts a new show Kitchen and the New Soul 320 00:16:53,320 --> 00:16:56,880 Speaker 1: Kitchen Remax on KLEOTV. Tell me this Chef Denard Wills 321 00:16:57,000 --> 00:17:00,280 Speaker 1: tell me first of all, New Soul Kitchen and then 322 00:17:00,360 --> 00:17:03,240 Speaker 1: New Soul Kitchen remix tell us about what the show is, 323 00:17:03,320 --> 00:17:05,480 Speaker 1: and then what's the difference between the two shows. 324 00:17:06,520 --> 00:17:10,440 Speaker 3: Yes, New Soul Kitchen Remixes is my longer format where 325 00:17:10,480 --> 00:17:14,679 Speaker 3: I take you through recipes that you may have been 326 00:17:14,720 --> 00:17:17,719 Speaker 3: having some problems with some some new innovative things that 327 00:17:17,800 --> 00:17:21,800 Speaker 3: you wanted. But that's my thirty minute format show. And 328 00:17:22,200 --> 00:17:24,919 Speaker 3: the whole gist of what New Soul Kitchen is is 329 00:17:24,960 --> 00:17:27,600 Speaker 3: bringing it back to us the way we cook, how 330 00:17:27,680 --> 00:17:35,399 Speaker 3: we cook, but in a more active and healthier life. 331 00:17:36,119 --> 00:17:38,320 Speaker 3: How to get rid of some of that, excusing some 332 00:17:38,359 --> 00:17:40,720 Speaker 3: of the bad things, replaced with good stuff to still 333 00:17:40,840 --> 00:17:44,440 Speaker 3: obtain or flavor. Now New Soul Kitchen looking. 334 00:17:44,280 --> 00:17:46,520 Speaker 1: For you move farther. You broke up when you was 335 00:17:46,600 --> 00:17:49,000 Speaker 1: explaining us the difference between the two shows, if you 336 00:17:49,040 --> 00:17:51,120 Speaker 1: can repeat that, because you you was in the middle 337 00:17:51,119 --> 00:17:53,359 Speaker 1: of explaining it. Just it just broke up because I 338 00:17:53,400 --> 00:17:55,200 Speaker 1: don't want to go to the other show that I 339 00:17:55,320 --> 00:17:57,359 Speaker 1: getting a clear explanation of what the first show is. 340 00:17:58,320 --> 00:18:03,320 Speaker 3: Yes, Lou is that it's the longer platform show. Well, 341 00:18:03,359 --> 00:18:06,680 Speaker 3: what I'm showing people on New Soul Kitchen is how 342 00:18:06,840 --> 00:18:10,320 Speaker 3: to create some of those nostalgic meals that we love. 343 00:18:10,440 --> 00:18:14,919 Speaker 3: Whether it's whether it's odds tails, whether it's jerk lamb chops, 344 00:18:15,000 --> 00:18:17,919 Speaker 3: whether it's the Sweet Tea Brian Fried chicken. Those are 345 00:18:18,000 --> 00:18:20,520 Speaker 3: the things that I'm doing on New Soul Kitchen. But 346 00:18:20,640 --> 00:18:22,960 Speaker 3: not only do I show you how to do make 347 00:18:23,040 --> 00:18:25,479 Speaker 3: Sweet Tea Brian Fried chicken, but I show you how 348 00:18:25,520 --> 00:18:28,600 Speaker 3: to take it from from the from the fryer to 349 00:18:28,720 --> 00:18:31,920 Speaker 3: the oven, and you finish baking at the remaining way 350 00:18:32,000 --> 00:18:34,320 Speaker 3: to pull out the trans facts, but you still got 351 00:18:34,400 --> 00:18:37,800 Speaker 3: that beautiful christy skin on the outside and it's still 352 00:18:37,920 --> 00:18:41,000 Speaker 3: moist and juicy on the inside. That's our That's my 353 00:18:41,160 --> 00:18:44,160 Speaker 3: thirty minute show. And it's and it's more so about 354 00:18:44,280 --> 00:18:47,280 Speaker 3: just really bring it, bringing the deer into the home 355 00:18:47,359 --> 00:18:49,639 Speaker 3: and allowing you to cook along with me. It's more 356 00:18:49,680 --> 00:18:52,920 Speaker 3: of an interactive show where we typically we put out 357 00:18:52,960 --> 00:18:55,520 Speaker 3: the recipes ahead of time, So if you go to 358 00:18:55,640 --> 00:19:01,080 Speaker 3: the my my cleo dot tv website down load to recipes, 359 00:19:01,200 --> 00:19:03,520 Speaker 3: you can cook along with me while watching me cook. 360 00:19:03,600 --> 00:19:06,600 Speaker 3: Because everything that I do on the show, I actually 361 00:19:06,680 --> 00:19:09,080 Speaker 3: cooked my meals in real time, so by the time 362 00:19:09,160 --> 00:19:12,159 Speaker 3: the show is ending, I've actually cooked and played it 363 00:19:12,320 --> 00:19:14,639 Speaker 3: up and showed you how you can do that in 364 00:19:14,800 --> 00:19:19,160 Speaker 3: that timeframe. That's what Nussou Kitchen is about now new 365 00:19:19,280 --> 00:19:23,440 Speaker 3: sold Kitchen remix, which I really love having fun with 366 00:19:23,600 --> 00:19:26,960 Speaker 3: that show Rashan, because it's about, as I say, short 367 00:19:27,040 --> 00:19:29,760 Speaker 3: on time, but you want all the flavor. I show 368 00:19:29,760 --> 00:19:32,600 Speaker 3: you how to create a meal in within fifteen minutes 369 00:19:32,680 --> 00:19:35,680 Speaker 3: or less. Now, the fun part with me is is 370 00:19:35,760 --> 00:19:39,879 Speaker 3: because as I traveled all over the world experience in 371 00:19:39,920 --> 00:19:43,200 Speaker 3: different foods from restaurants, and so many people inboxed me 372 00:19:43,720 --> 00:19:47,480 Speaker 3: wanting to see recipes that me create dishes. That's what 373 00:19:47,640 --> 00:19:52,320 Speaker 3: we take those inboxes, those emails, those dms, and that's 374 00:19:52,440 --> 00:19:55,080 Speaker 3: what I based that show off of. So if you 375 00:19:55,200 --> 00:19:58,639 Speaker 3: ever want to wonder if the viewer or if you 376 00:19:58,840 --> 00:20:02,320 Speaker 3: as the person who's watching my show has an impact 377 00:20:02,400 --> 00:20:05,680 Speaker 3: and I pay attention to it, I do eat If 378 00:20:05,720 --> 00:20:09,640 Speaker 3: you inboxed me, whether it was on Instagram or email 379 00:20:09,800 --> 00:20:12,200 Speaker 3: me about a dish that you would like to see, 380 00:20:12,280 --> 00:20:14,920 Speaker 3: those are the recipes that I pulled from. Hey, I 381 00:20:15,000 --> 00:20:17,320 Speaker 3: went to this restaurant and I ate one of the 382 00:20:17,480 --> 00:20:21,119 Speaker 3: best vegetarian Philly cheese steaks that I could. Can you 383 00:20:21,200 --> 00:20:23,240 Speaker 3: show me how to make it? That's stuff that you 384 00:20:23,640 --> 00:20:25,399 Speaker 3: come up on new soul kitchen remix. 385 00:20:26,480 --> 00:20:29,639 Speaker 1: Now here's here's something that you know, I think I 386 00:20:29,720 --> 00:20:34,399 Speaker 1: can cook. So cabbages, you know, cabbage and bacon. So 387 00:20:34,560 --> 00:20:38,879 Speaker 1: I I'm old school. So I go in there, I 388 00:20:39,040 --> 00:20:41,359 Speaker 1: go my cat. It takes me three hours. It was 389 00:20:41,400 --> 00:20:44,200 Speaker 1: two and a half hours. Three hours do cabbages, you know, 390 00:20:44,880 --> 00:20:48,920 Speaker 1: put it in the water and wilton. Then I chop 391 00:20:48,960 --> 00:20:50,879 Speaker 1: of that, you know, fry of bacon, and then I 392 00:20:51,520 --> 00:20:53,399 Speaker 1: make shoes your reachout and put it in there. And 393 00:20:53,920 --> 00:20:57,040 Speaker 1: you know, everybody just love my bacon. Now, when this 394 00:20:57,160 --> 00:20:58,680 Speaker 1: brother talked about he can show you how to do 395 00:20:58,760 --> 00:21:01,080 Speaker 1: it in fifteen minutes, he came over and cracked my 396 00:21:01,200 --> 00:21:03,760 Speaker 1: face because he came by my office and I have 397 00:21:03,800 --> 00:21:06,800 Speaker 1: before a kitchen and he said, I'm gonna make some 398 00:21:07,520 --> 00:21:11,680 Speaker 1: cabbage and taking a cabine. Can you explain to them 399 00:21:12,160 --> 00:21:14,880 Speaker 1: how I was You wouldn't say I was doing it wrong. 400 00:21:15,119 --> 00:21:18,240 Speaker 1: I just wasn't doing it with with the with the 401 00:21:18,359 --> 00:21:20,720 Speaker 1: knowledge that you had on how he could be done quick. 402 00:21:20,840 --> 00:21:22,639 Speaker 1: And when he explained it, some of y'all might be 403 00:21:22,720 --> 00:21:25,240 Speaker 1: doing it the same way too, But Rashard McDonald was 404 00:21:25,320 --> 00:21:27,560 Speaker 1: doing taking two and a half to three hours to 405 00:21:27,680 --> 00:21:33,320 Speaker 1: do cabbage, and your way, which was fantastic, was what 406 00:21:33,640 --> 00:21:34,280 Speaker 1: fifteen minutes? 407 00:21:35,480 --> 00:21:41,040 Speaker 3: At fifteen minutes and every day Rachond Tomato Tomortew, there's 408 00:21:41,160 --> 00:21:41,960 Speaker 3: no right or wrong. 409 00:21:42,720 --> 00:21:45,160 Speaker 1: Yes it is, Yes it is, Yes it is because 410 00:21:45,240 --> 00:21:48,600 Speaker 1: when I saw you, I went, you're dumb. Rashon, You're 411 00:21:48,680 --> 00:21:51,680 Speaker 1: dumb because you spend three hours of your life doing 412 00:21:51,720 --> 00:21:54,480 Speaker 1: something he did in fifteen minutes, and I do it. 413 00:21:54,720 --> 00:21:56,159 Speaker 1: I do it that way all the time. Could you 414 00:21:56,200 --> 00:21:58,920 Speaker 1: explain to everybody who may be caught up like I 415 00:21:59,119 --> 00:22:00,960 Speaker 1: was because my mom me how to cook, you know, 416 00:22:01,480 --> 00:22:03,800 Speaker 1: and my sisters that's how they cooked their cabbage, you know. 417 00:22:04,280 --> 00:22:06,359 Speaker 1: But the way you did it was it? What did 418 00:22:06,440 --> 00:22:08,480 Speaker 1: you learn that in culinary school? It was just something 419 00:22:08,520 --> 00:22:11,120 Speaker 1: you just learned or that's the way it should be done. 420 00:22:11,600 --> 00:22:15,800 Speaker 3: And then tell everybody, HIH's done that that I actually 421 00:22:15,880 --> 00:22:18,320 Speaker 3: I picked that recipe up years ago from my father. 422 00:22:18,520 --> 00:22:21,439 Speaker 3: My father was definitely big on the course growing up 423 00:22:21,480 --> 00:22:26,200 Speaker 3: in Mississippi around nothing but farmland and always bringing in 424 00:22:26,400 --> 00:22:30,879 Speaker 3: our own crop and just seeing different ways my father 425 00:22:31,000 --> 00:22:33,000 Speaker 3: when my mother would be out at work and if 426 00:22:33,080 --> 00:22:35,840 Speaker 3: my father was at home. First he believed in fix 427 00:22:35,920 --> 00:22:39,439 Speaker 3: the meals on a flash for us so he can 428 00:22:39,520 --> 00:22:41,800 Speaker 3: get us fit and he can go on and finish 429 00:22:41,920 --> 00:22:44,640 Speaker 3: or whatever else he needed to be doing. And one 430 00:22:44,720 --> 00:22:47,280 Speaker 3: of the things, especially what he would teach me, when 431 00:22:47,320 --> 00:22:50,840 Speaker 3: it comes to any greenery, whether it's whether it's cabbage 432 00:22:50,880 --> 00:22:53,880 Speaker 3: or whether it's collarge greens, we know that greenery has 433 00:22:54,000 --> 00:22:56,560 Speaker 3: the most water in it, so we don't have to 434 00:22:56,720 --> 00:22:58,760 Speaker 3: add a lot of water to boiling that. What we 435 00:22:58,920 --> 00:23:02,320 Speaker 3: do is we saw ta first. Since when you start 436 00:23:02,480 --> 00:23:06,240 Speaker 3: sawta in, that's gonna instantly pull the will out of it. 437 00:23:06,880 --> 00:23:09,120 Speaker 3: So as you sawta in it, the heat is gonna 438 00:23:09,200 --> 00:23:11,560 Speaker 3: start it to whip. The moisture starts to come out. 439 00:23:12,040 --> 00:23:15,080 Speaker 3: Once the heat starts to whether it's cabbage started to 440 00:23:15,200 --> 00:23:18,760 Speaker 3: wheel down, then you fold in all your other flavors, 441 00:23:18,800 --> 00:23:23,080 Speaker 3: whether it's crush, red peppers, men's garlic, bell peppers, onions, 442 00:23:23,359 --> 00:23:25,840 Speaker 3: you fold them and you allow those flavors to start 443 00:23:25,920 --> 00:23:28,800 Speaker 3: wilting down. Then the skillet, and then what you do 444 00:23:29,040 --> 00:23:31,200 Speaker 3: is for that look as we call it, that pot 445 00:23:31,320 --> 00:23:35,760 Speaker 3: liquor that we love. Once you sutate it down. It's 446 00:23:35,960 --> 00:23:38,880 Speaker 3: done at this point. So what then you come back 447 00:23:38,960 --> 00:23:42,479 Speaker 3: and you add in whether it's your chicken stock, your 448 00:23:42,640 --> 00:23:46,640 Speaker 3: vegetable stop, whatever you add that, you add subtle amounts 449 00:23:46,720 --> 00:23:49,520 Speaker 3: back to it. What that's gonna do is deglade the 450 00:23:49,600 --> 00:23:52,160 Speaker 3: bottom of the pot what skill it that you're saute 451 00:23:52,320 --> 00:23:56,359 Speaker 3: in in. But also it's gonna rehydrate it with extra 452 00:23:56,560 --> 00:24:01,760 Speaker 3: flavor and boom within fifteen minutes done because you've already 453 00:24:01,840 --> 00:24:04,359 Speaker 3: cooked it with the salt tan. What we do is 454 00:24:04,440 --> 00:24:07,520 Speaker 3: we take a product that's already that's already grown and 455 00:24:07,720 --> 00:24:12,120 Speaker 3: full of water. That's what nature intended, you know, green abbage, 456 00:24:12,200 --> 00:24:16,320 Speaker 3: all of those are water based. Lattice all on water based. 457 00:24:16,400 --> 00:24:18,920 Speaker 3: So we take something that's full of cabbage and then 458 00:24:18,960 --> 00:24:21,120 Speaker 3: we submerge it in more water, and then we wait 459 00:24:21,200 --> 00:24:24,240 Speaker 3: for it to whilt down, and it takes longer because 460 00:24:24,359 --> 00:24:27,280 Speaker 3: what with the reason why cabbage wheels down to get salt. 461 00:24:27,760 --> 00:24:30,879 Speaker 3: Salt is by pulling the moisture out of it. 462 00:24:32,720 --> 00:24:36,720 Speaker 1: And I saw it and I went wow, fifteen minutes 463 00:24:36,800 --> 00:24:38,960 Speaker 1: right in front of my eyes, some of the best 464 00:24:39,040 --> 00:24:42,760 Speaker 1: tasting cabbage I ever had in my life. I experienced that. 465 00:24:43,119 --> 00:24:46,000 Speaker 1: But by learning how to do it right. And basically 466 00:24:46,160 --> 00:24:49,560 Speaker 1: that's our segue to your cook book, Southern Inspired more 467 00:24:49,600 --> 00:24:53,159 Speaker 1: than one hundred delicious dishes from My American Table to yours. 468 00:24:53,520 --> 00:24:55,560 Speaker 1: Tell us more about that book and tell everybody how 469 00:24:55,600 --> 00:24:56,560 Speaker 1: they can get a copy of it. 470 00:24:57,560 --> 00:25:01,000 Speaker 3: Yes, please go visit min go to Emma dot com, 471 00:25:01,200 --> 00:25:04,240 Speaker 3: Barnes and Nova Target all of them, but Southern and Spot. 472 00:25:04,359 --> 00:25:08,639 Speaker 3: My American Table is a testament to my culinary journey 473 00:25:08,680 --> 00:25:12,680 Speaker 3: of growing up in Mississippi and really learning about food, 474 00:25:12,800 --> 00:25:16,320 Speaker 3: but more so how food connects us as an individual, 475 00:25:16,760 --> 00:25:19,879 Speaker 3: and to take it further. In Southern and Spot, I 476 00:25:20,000 --> 00:25:23,600 Speaker 3: tell the story. I tell stories about our journey as 477 00:25:23,680 --> 00:25:27,680 Speaker 3: African Americans and why we are on the forefront of 478 00:25:27,880 --> 00:25:30,760 Speaker 3: food as you know it. See, when people see us 479 00:25:30,840 --> 00:25:34,199 Speaker 3: and they hear the word soul food, the what they 480 00:25:34,280 --> 00:25:38,320 Speaker 3: have to start realizing is soul food is really American 481 00:25:38,400 --> 00:25:42,959 Speaker 3: cuisine because we created that cuisine. You take Africans who 482 00:25:43,080 --> 00:25:46,280 Speaker 3: came over on slave ships. They didn't know anything about 483 00:25:46,320 --> 00:25:50,480 Speaker 3: Western civilization. What they did know is they know how 484 00:25:50,560 --> 00:25:53,399 Speaker 3: the crops and everything growed on the continent where they 485 00:25:53,520 --> 00:25:57,080 Speaker 3: came from, which was different from here. They knew their 486 00:25:57,160 --> 00:25:59,439 Speaker 3: recipes because when you learn a recipe and you learn 487 00:25:59,520 --> 00:26:01,240 Speaker 3: how to cook it, like riding the bike is just 488 00:26:01,359 --> 00:26:04,480 Speaker 3: locked in your mind. They knew their African recipes, so 489 00:26:04,600 --> 00:26:09,120 Speaker 3: they landed here in America. Now they're dealing with different sore, 490 00:26:09,280 --> 00:26:12,280 Speaker 3: different crops. What they did was they took their African 491 00:26:12,400 --> 00:26:15,800 Speaker 3: recipes and applied them to the food that we eat here. 492 00:26:16,280 --> 00:26:18,680 Speaker 3: Not only was we cooking in the big house, but 493 00:26:18,800 --> 00:26:21,920 Speaker 3: we was cooking in the field hands suit. So people 494 00:26:22,040 --> 00:26:24,920 Speaker 3: always talk about, yeah, we got the worst of the 495 00:26:25,040 --> 00:26:28,159 Speaker 3: worst to cook, which was the chiplins, the hog malls, 496 00:26:28,560 --> 00:26:32,760 Speaker 3: the ribs, all of that stuff. We not only cooked 497 00:26:32,760 --> 00:26:35,119 Speaker 3: the worst and made it good, but we was also 498 00:26:35,320 --> 00:26:39,480 Speaker 3: cooking the best because inside of the inside of the 499 00:26:39,560 --> 00:26:42,960 Speaker 3: plantation house where we was cooking, we was cooking the 500 00:26:43,040 --> 00:26:46,000 Speaker 3: best food for them, right, and then taking the scraps 501 00:26:46,080 --> 00:26:48,280 Speaker 3: and cooking it for the field hands. So we our 502 00:26:48,480 --> 00:26:52,560 Speaker 3: expertise in culinary was refined all the way around, because 503 00:26:52,600 --> 00:26:56,200 Speaker 3: culinary wasn't always a good job or a good steal 504 00:26:56,280 --> 00:26:58,360 Speaker 3: to be in. It was considered hard work. They didn't 505 00:26:58,400 --> 00:27:00,920 Speaker 3: have eight seves in the kitchen back then, and lord 506 00:27:01,000 --> 00:27:03,280 Speaker 3: knows they didn't have uther and miss them cast side 507 00:27:03,320 --> 00:27:04,520 Speaker 3: skilling looks so good. 508 00:27:05,160 --> 00:27:08,240 Speaker 1: Shift you know it, Wills. I will see you November sixteen. 509 00:27:08,320 --> 00:27:10,200 Speaker 1: My friend, thank you for taking the time and sharing 510 00:27:10,240 --> 00:27:15,040 Speaker 1: your Thanksgivan delukacs on and Christmas stories because you are 511 00:27:15,240 --> 00:27:18,240 Speaker 1: truly a star in the kitchen. And we talked soon. Okay, 512 00:27:18,280 --> 00:27:21,480 Speaker 1: my friend, thank you for having me all right, thank 513 00:27:21,520 --> 00:27:23,320 Speaker 1: you and again well talk to you next week. The 514 00:27:23,400 --> 00:27:27,240 Speaker 1: third and final series of the Value Proposition is Rushan McDonald. 515 00:27:28,400 --> 00:27:30,760 Speaker 4: Thank you for joining us for this edition of Money 516 00:27:30,800 --> 00:27:37,040 Speaker 4: Making Conversations Masterclass. Money Making Conversations Masterclass with Rushan McDonald 517 00:27:37,240 --> 00:27:40,160 Speaker 4: is produced by thirty eight to fifteen Media Inc. More 518 00:27:40,240 --> 00:27:44,040 Speaker 4: information about thirty eight fifteen Media Inc. Is available at 519 00:27:44,160 --> 00:27:47,719 Speaker 4: thirty eight to fifteen media dot com. And always remember 520 00:27:48,000 --> 00:27:49,320 Speaker 4: to lead with your gifts. 521 00:28:00,040 --> 00:28:08,880 Speaker 6: Anything about about