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

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Speaker 1: with iHeartRadio. Welcome to Flaky Biscuit, where each episode we're

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Speaker 1: cooking up delicious morsels of nostalgia. These are meals and

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Speaker 1: recipes that have comforted and guided our guests to success.

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Speaker 1: We really want to dive in and understand how this

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Speaker 1: familiarity with food has forged a path forward, not just

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Speaker 1: for a successful career, but for real change in our communities.

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Speaker 1: I got to tell you something right now. That line

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Speaker 1: has never resonated so strongly at Flaky Biscuit because our

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Speaker 1: guests today from Philadelphia, we drove down to Philly to

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Speaker 1: visit a very talented chef also known as the flavor regulator,

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Speaker 1: you know what I'm saying, like regulating some of the

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Speaker 1: flav He's the executive chef at Down North Pizza in

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Speaker 1: North Philly, and he's on a mission to staff the

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Speaker 1: operation with only formally incarcerated people. An exceptional human being

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Speaker 1: and exceptional chef. Please welcome Mike Carter.

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Speaker 2: Thank you, thank you, thank you, thank you. You're just

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Speaker 2: too kind.

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Speaker 1: I don't know you might be the kindest person in

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Speaker 1: the room here. When I said that that line resonated,

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Speaker 1: probably the strongest ever resonated. You know why. Yeah, And

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Speaker 1: I feel I'm getting chilled because I'm realizing how powerful

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Speaker 1: your story is.

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Speaker 2: Thank you. We definitely like to push that community line.

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Speaker 2: And one out of three people in my community is

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Speaker 2: on parole or has had some type of relationship with

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Speaker 2: the car Serles system. So like my mother has three sons,

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Speaker 2: so statistically, I'm the son that was the statistic right

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Speaker 2: that actually goes to the penitentiary. And like most of

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Speaker 2: the people I grew up with, they've been to the

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Speaker 2: penitentiary and back our fathers, Like I didn't walk the

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Speaker 2: yard where it was three generations the guys like we're

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Speaker 2: talking about grandpop, son and grandson all in the same yard.

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Speaker 2: So I don't think people really understand how the carceral

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Speaker 2: system actually affects America. It's the third biggest employer in

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Speaker 2: our country. Wow. Once the coal mining jobs stop, you know,

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Speaker 2: the oil, the steel jobs with the day Deal, they

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Speaker 2: build penitentiaries and all these little podunk towns that basically

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Speaker 2: lost their industry. What we do at down North Pisa

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Speaker 2: where a mission based for profit restaurant, and our mission

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Speaker 2: is that we exclusively hire formally incarcerated people individuals return

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Speaker 2: as citizens to impact the recidivism rate.

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Speaker 1: Wow, I've never been so excited to speak with someone

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Speaker 1: about such deeply meaningful work within a community, because I'm

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Speaker 1: thinking to myself, like, how fortunate I am to be

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Speaker 1: able to talk about my pizza and my dough and

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Speaker 1: my bread. But you're doing the same thing, and you're

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Speaker 1: also changing the lives of people who might not have

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Speaker 1: another chance to do something like this. We're going to

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Speaker 1: dive into that a lot more deeply, all right, But

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Speaker 1: before we get into that, you know what I'm saying,

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Speaker 1: the bone chilling stuff. You came here and you asked

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Speaker 1: me to make a nostalgic meal for you. That's what

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Speaker 1: flaky biscuits all about. So why don't you tell my listeners,

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Speaker 1: tell our listeners what is the nostalgic meal that you

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Speaker 1: have me prepare?

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Speaker 2: And why I asked you to make chicken and dumpling?

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Speaker 2: Because the day that we actually scheduled our podcast was

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Speaker 2: my grandmother's birthday, and without her, me or my younger brother,

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Speaker 2: we probably would have went off on a whole different

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Speaker 2: trajectory of life like I did. But I kind of

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Speaker 2: got it together, but with it being her birthday, I

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Speaker 2: just remember I'm an outside kid, right, you know what

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Speaker 2: I mean? So like I'm that kid that when the

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Speaker 2: street lights came in, like when your mom told you

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Speaker 2: to come in, I'm like, dang, you really gonna go in?

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Speaker 2: Like come on, we out here, you know what I mean.

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Speaker 2: But I remember going inside of the house once everybody

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Speaker 2: else was inside of the house, and my grandmother having

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Speaker 2: that chipping and dumplings in the pot, and it's just

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Speaker 2: it's one of us. The weather, it's the season, and

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Speaker 2: it warms you up, and it's like who don't like

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Speaker 2: chicken and biscuits? And oh like who don't like that?

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Speaker 1: It's like the perfect Yeah, it really is probably the

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Speaker 1: perfect comfort food, even more perfect because your grandma was

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Speaker 1: making it.

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Speaker 2: I wish you had have told me that your grandma

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Speaker 2: made it.

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Speaker 1: Now in my head, I'm like, man, no pressure, it

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Speaker 1: ain't gonna be even no pressure. No pressure, because that's

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Speaker 1: a different way no pressure. When was the first time

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Speaker 1: you had it, Like do you remember was there a

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Speaker 1: moment you had it where you were like, oh damn,

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Speaker 1: like taking it back and it kind of just became

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Speaker 1: part of your comfort.

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Speaker 2: I definitely was like a juvenile. I was probably around

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Speaker 2: like ten years old that I actually started actually paying

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Speaker 2: attention to food because I got grandmother that can actually

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Speaker 2: throw all the way down. And I got this grandmother.

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Speaker 2: She had a couple different dishes that she was just

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Speaker 2: nice at. This was one of those dishes that she's

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Speaker 2: nice at. It. I don't want it from nobody else,

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Speaker 2: or like this is the standard, you know what I mean?

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Speaker 2: Like as I grow up with her being going, it's

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Speaker 2: like it doesn't matter whose it is. It's like I

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Speaker 2: remember her that travel back in time and actually remember

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Speaker 2: where you come from, like the good times. And you know,

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Speaker 2: like people always say, like you shouldn't wish to grow

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Speaker 2: up so fast. When I used to want to be

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Speaker 2: an adult, but now that I'm an adult, it's like

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Speaker 2: I want to be a kid again. So yeah, chick

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Speaker 2: and dumplins is very special to me.

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Speaker 1: Have you ever tried to recreate it or do you

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Speaker 1: ever make it for yourself?

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Speaker 2: No? I don't. That's why when you I looked you

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Speaker 2: up and all the stuff that you do, I'm like,

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Speaker 2: oh man, so he liked to go there. I'm like,

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Speaker 2: all right, I'm gonna give him a challenge. You know

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Speaker 2: what I mean, nothing that I knew you would. I

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Speaker 2: knew you were the roots to the occasion. Yeah, I

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Speaker 2: mean it's like you are the baking guy, you know

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Speaker 2: what I mean. Like I say, you got the biscuits

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Speaker 2: at Tatyana. I was like, oh, yeah, you know, I.

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Speaker 1: Definitely know how to throw down you never sure. I

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Speaker 1: actually love doing it this way right. I don't know

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Speaker 1: that much about it, but I got a little bit

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Speaker 1: out of you. I think he told me, I'm gonna

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Speaker 1: pull up the text. Hold on, I'm gonna pull.

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Speaker 2: Up the text of what we said. Let's go. You

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Speaker 2: just said chicken and dumpling, and I was like great,

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Speaker 2: and you asked me anything special about it. I'm like spicy.

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Speaker 1: Like a few days later, I was like sitting on

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Speaker 1: the couch and I was like, man, hold up, let

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Speaker 1: me I need a little bit more. Sometimes I don't

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Speaker 1: get a little more. Sometimes I get just like a

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Speaker 1: line and I gotta roll with it. And you said

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Speaker 1: always from scratch, spicy, very filling, comforting exactly, and that's

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Speaker 1: all I needed to know. Where I was like, Okay,

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Speaker 1: I think I could bring this to the next level.

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Speaker 1: And you know, I don't make chicken and dumplings often.

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Speaker 1: I don't know if I've ever made it until right now,

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Speaker 1: to be honest with you. I mean I've had it,

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Speaker 1: thought about it, but I don't know if I've ever

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Speaker 1: really made it or dissected like what it is. Do

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Speaker 1: you know, are you familiar with like history of chicken

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Speaker 1: and dumplings.

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Speaker 2: No, I'm not really familiar with the history. I just

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Speaker 2: know that it has two of my favorite things chicken,

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Speaker 2: and it's like like two different things that I can't

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Speaker 2: live without. Like sometimes you ever meet somebody and they're like,

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Speaker 2: I don't like that, and it's like what you don't

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Speaker 2: like about it? The name or something, because you eat

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Speaker 2: this and you eat that, and it's just a marriage

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Speaker 2: of it.

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Speaker 1: I mean, I eat chicken every day in different forms.

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Speaker 1: I love chicken, and I know that chicken is widely

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Speaker 1: consumed by people in this country. Chicken used to be

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Speaker 1: a delicacy, which now then we got all the mass

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Speaker 1: produced chickens, so we got that. You ever drove through Delaware, Delaware, Delaware,

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Speaker 1: all them factories, man, so it's not not so much

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Speaker 1: the delicacy no more. But back you know, over the

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Speaker 1: course of the twentieth century, combination of stewed chicken and

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Speaker 1: rolled dumplings kind of became sort of taking on localized names,

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Speaker 1: you know, chicken and pastry, North Carolina ultimately chicken and dumpling.

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Speaker 1: And some people do different types of dumplings. Some people

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Speaker 1: do the drop biscuit, some people do an actual layered

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Speaker 1: flaky biscuit. You know what I'm saying. Okay, So that's

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Speaker 1: what I kind of did, a hybrid because sometimes you

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Speaker 1: don't want to overcomplish cake what should be simple. And

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Speaker 1: the thing about flaky r biscuits is that is cold

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Speaker 1: layered butter and a hot oven is what makes the

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Speaker 1: flaky layer. So if you think about when you cook

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Speaker 1: chicken and dumplings, that might not translate. So I thought

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Speaker 1: maybe that maybe the non layered buttery drop biscuit would

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Speaker 1: worked better because it'll stew with the mixture and kind

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Speaker 1: of turned soft. Okay, So that was the approach I took.

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Speaker 1: You know, we read about chicken and dumplings. I was

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Speaker 1: in my brain like, okay, I've had it before, thick.

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Speaker 1: Maybe a roue pulled chicken could be legg could be thighed,

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Speaker 1: could be breast. I opted to go with breasts today

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Speaker 1: because the corner store, this whole, a little hippie, dippy

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Speaker 1: little shop, only had the organic breast. I would have

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Speaker 1: liked to do a hybrid of some dark meat and

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Speaker 1: white meat, because I think that would have given it

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Speaker 1: more flavor.

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Speaker 2: I'll last.

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Speaker 1: So what I did is I just boiled it straight,

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Speaker 1: shredded the chicken breast. And you told me about spicy,

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Speaker 1: So I was like, okay, I brought with me some cayenne,

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Speaker 1: some Tony's straight out of New Orleans. You already know

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Speaker 1: it's right behind you. Season some garlic powder, some salt,

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Speaker 1: some pepper. So I saute the shredded chicken breast with

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Speaker 1: some butter and those seasonings in the pot over here

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Speaker 1: where the mixtures actually are right now. Some butter, some carrots, onions, garlic, celery.

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Speaker 1: Let those sweat. Then I had some chicken broth warming

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Speaker 1: up behind it, getting all sizzledly, getting all bubbly. I

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Speaker 1: added some stone ground whole grain flour to the mixture

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Speaker 1: to create the room, because I was like, if I'm

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Speaker 1: gonna make a room, I might as well use the

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Speaker 1: best possible flour I can. So I brought some of

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Speaker 1: that shit with me. You know what, I'm saying, mixed

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Speaker 1: up the flour, added the chicken broth. Then I added

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Speaker 1: the cream, because you know, it's like you were talking

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Speaker 1: about that thick, creamy comforting chicken and dumplings opted to

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Speaker 1: go with heavy cream. After I added the heavy cream,

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Speaker 1: I mixed it up. I let it simmer. I added

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Speaker 1: the peas frozen peas. Was there peas in your Grandma

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Speaker 1: Chicken and the Dublins?

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Speaker 2: It was like a nice pop pole you hear me?

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Speaker 2: Like situation, but it was like in the soup. Yeah.

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Speaker 1: So I opted to make more of a dumpling dumpling,

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Speaker 1: and I melted the butter stone ground flour, milk, salt,

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Speaker 1: a little sugar because I was like, I'm gonna put

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Speaker 1: this on top of this mixture and then it's gonna kind.

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Speaker 2: Of steam to cook it.

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Speaker 1: So with the flaky layer, cold butter biscuit, you want

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Speaker 1: the pop up hot oven. And I was like, this

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Speaker 1: is a different ballgame. This is like steam in the biscuit.

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Speaker 1: So I made a dumpling like that, and I'm about

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Speaker 1: to serve it to you right now. Hey man, let's

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Speaker 1: get it.

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Speaker 2: Would you like.

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Speaker 1: Something as well? I gotta serve everybody, all right, you

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Speaker 1: want something too bad, I gotta bead, sit down and

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Speaker 1: hold your post. All right, all right, so the moment

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Speaker 1: has come. You've been served chicken and dumplings. I need

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Speaker 1: all the deeps. Man, What do you see? What do

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Speaker 1: you smell?

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Speaker 2: I see celery, I see some nice carriages. I see

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Speaker 2: some peas, I see these husky pieces of chicken. I

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Speaker 2: see the biscuit. It's like nice and creamy, looking like

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Speaker 2: it's not see through. You're not opake. It's like we're rich.

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Speaker 2: You ready to get in? Yes, I am. Let's do it.

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Speaker 2: Let's go, let's go, let's go. Oh have spice. Right there?

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Speaker 2: You did it, man, this strawing slamming.

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Speaker 1: I'm hungry too.

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Speaker 2: So you asked me, did I ever attempt to make

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Speaker 2: it myself? I never attempted to make it myself. But

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Speaker 2: it used to be a brand when I was a

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Speaker 2: kid called Glory. You remember glory in the can? Glory.

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Speaker 2: I used to have glory greens, Glory yams. It was

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Speaker 2: like a soul food. They sold it in the market,

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Speaker 2: and they had it chicken and dumplings. It wasn't my

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Speaker 2: man minds, but it was something I could open the

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Speaker 2: can and I could like, spice it up myself, make

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Speaker 2: it for myself. So like that's the closest I ever

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Speaker 2: been to. This's like, thank you, bro. Like this strawing

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Speaker 2: is slamming, man, I did this for you. I mean,

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Speaker 2: I'm gonna clean my plate. Shit. This is definitely that

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Speaker 2: type type of business. Are you seeing the whole grain

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Speaker 2: flower in there? Listen, bro, you stepped on this. What's

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Speaker 2: the green right here? Parsley Parsley heard.

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Speaker 1: It wasn't time because it looked too big, and it

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Speaker 1: wasn't the peat or the celery, so it was definitely

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Speaker 1: the Parsley.

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Speaker 2: I put you down real cheffy and like dice some

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Speaker 2: kale up or something. No thing. Man.

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Speaker 1: Like one time I was making some po boys for

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Speaker 1: somebody in Miami. I was trying to open a concept.

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Speaker 1: This dude was an investor.

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Speaker 2: He was like, oh po boys, oh in Miami. Be great.

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Speaker 1: That made me some po boys And I was like,

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Speaker 1: all right, I'm gonnat some po boys made the bread

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Speaker 1: because you already know, I get down and I made

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Speaker 1: it real fried catfish, lettuce, hotouse, tomato, mayo pickle. Like

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Speaker 1: it was slamming. It was a good boy. He was

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Speaker 1: eating it, you know, he was there with some people

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Speaker 1: and I was cooking right in front of him, and

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Speaker 1: they were like, okay, great, great, great. By the way,

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Speaker 1: I just had to pause my story. Clean plate club

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Speaker 1: has been achieved. Clean plate club has been achieved. We

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Speaker 1: about to get seconds.

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Speaker 2: No, this was good.

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Speaker 1: They regrouped. They walked me outside and the guy was like,

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Speaker 1: you know, I really thought you were gonna wow me.

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Speaker 1: And I was expecting to see some kind of like

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Speaker 1: housemade aoli or you know, maybe some mixed greens instead

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Speaker 1: of that iceberg lettuce and maybe some da da da.

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Speaker 1: I was like, I'm making you a po boy, not

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Speaker 1: a rich boy.

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Speaker 2: And they don't get it.

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Speaker 1: I'll never forget that moment. He had no clue how

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Speaker 1: to even respond to that shit because he don't even

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Speaker 1: know what the history of it. So dud with money

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Speaker 1: who was like, oh, look at this lebron guy making

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Speaker 1: something cool. Let's turn it into a concept. And I'm like, no, dog,

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Speaker 1: I'm making you a po boy, not a rich boy.

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Speaker 1: And that's to my point.

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Speaker 2: Ko.

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Speaker 1: Yes, I used some stone groundhole grain flower for the dumpling,

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Speaker 1: but and I want to I want to know your

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Speaker 1: thoughts on that. I think it just gives like a

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Speaker 1: little bit of oof that's a little different, but not

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Speaker 1: enough to where it just changes everything about the dynamics.

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Speaker 2: You know, I feel like this right here, the stone

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Speaker 2: brown flower actually gave it like that little step of

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Speaker 2: against it. Now instead of like ten dollars on the may,

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Speaker 2: we can go for that extra you know what I mean.

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Speaker 1: Hungry for more flaky biscuit, stay tuned? All right, All right,

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Speaker 1: let's just jump back in my listeners. Bridget myself were

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Speaker 1: wondering did I bring you back though to your grandma house?

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Speaker 2: And if not, where did I bring you? I feel

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Speaker 2: like you might have brought me back, but actually on

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Speaker 2: the elevated tip, my grandma ain't using no stone ground flower. Yeah,

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Speaker 2: I mean so it was like but like I told you,

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Speaker 2: like I'm already in that space today because it's her birthday.

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Speaker 2: So like I'm highly appreciative of you actually making this

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Speaker 2: meal for me, and it exceeded my expectations. It got the.

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Speaker 1: Hotness coming spice levels always tricky.

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Speaker 2: I grew up with hot sauce on the table like

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Speaker 2: in my house. Like this might sound crazy, right for breakfast,

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Speaker 2: we when we had grits, your your age, your bike

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Speaker 2: and We used to put hot sauce on our grits, right,

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Speaker 2: and we also like have apple sauce, so like I

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Speaker 2: used to mix the apple sauce with my grits, a

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Speaker 2: little hot sauce on it. It's like kind of crazy,

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Speaker 2: you know what I mean, But like that's what they

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Speaker 2: did in my house.

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Speaker 1: No, but it makes sense because it'll neutralize a little,

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Speaker 1: it'll cut it'll cut the heat out, and it'll also

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Speaker 1: add a little sweetness.

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Speaker 2: Exactly. It's like hot honey. That's basically hot honey.

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Speaker 1: What you're describing in a way where you got some

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Speaker 1: apple that's perade sweetness and some heat exactly.

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Speaker 2: So even like with the Flavor Regulator, right when I

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Speaker 2: decided to name my company Flavor Regulator, it was always

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Speaker 2: about I go places and I'm like, hey, this is good,

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Speaker 2: but maybe if it had a little bit more Like

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Speaker 2: I try to infuse flavor and as many places as

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Speaker 2: I can without it being overwhelming. Even with you, like

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Speaker 2: when you said with the biscuits, You're like, yeah, I'm

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Speaker 2: gonna use this flower because I know it could elevate

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Speaker 2: it just a little bit more, but you don't want

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Speaker 2: to overdo it and have it be like maybe he

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Speaker 2: don't like it. A rich boy A rich boy, Yeah,

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Speaker 2: that's great. So what actually makes a po boy? Oh shit, Yeah,

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Speaker 2: I'm interested in that question because I can tell you

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Speaker 2: it's so many fake Philly cheese steaks out here.

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Speaker 1: And that's the question I had for you. I was

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Speaker 1: gonna get to you know, this is a special episode, man,

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Speaker 1: it's not. It's not often that Guess will ask me

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Speaker 1: a question like that. It was Nope, So I'm gonna

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Speaker 1: be real. A po boy is several things. First, we

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Speaker 1: got to start with sandwiches, right, because every part of

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Speaker 1: the world has a distinct sandwich culture, and definitely, when

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Speaker 1: you're from a part of the world, you think your

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Speaker 1: sandwich is better than other sandwiches. So like I think

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Speaker 1: po boys is exceptional. I'm not gonna say it's the

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Speaker 1: holy Grail of sandwiches, but like you know, I had

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Speaker 1: a cheese steak, I had a chopped cheese, and it's

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Speaker 1: no disrespect I love chopped cheese. But a po boy

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Speaker 1: hits so much different because of the way it's flavored

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Speaker 1: and fried and not da da da da a shrimp

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Speaker 1: po boy. Right, It's all about the spice level and

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Speaker 1: the way something's fried you gotta have or a roast

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Speaker 1: beef po boy. But your roast beef gotta be a

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Speaker 1: real roast beef. It can be sliced. And this is

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Speaker 1: what I'm saying. Like you said fake Philly cheese seak.

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Speaker 1: You go to New Orleans, you got a roast beef

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Speaker 1: po boy and you see it's like sliced roast beef.

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Speaker 2: Na.

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Speaker 1: I don't want to I want the debris. I want

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Speaker 1: a real chunk of beef that was roast. You know

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Speaker 1: what I'm saying.

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Speaker 2: And then and.

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Speaker 1: On that menu, you got a debris po boy, which

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00:17:24,960 --> 00:17:29,040
Speaker 1: is French fries with the roast beef, debris, Mayo, hot

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Speaker 1: house tomatoes, Chris Iceberg lettuce. The bread is the star

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Speaker 1: to show them. The po boy bread is not replicated

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Speaker 1: anywhere in the country. Now.

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Speaker 2: You could say the same thing.

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Speaker 1: About like a Kaiser roll or a bagel, Like there's

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Speaker 1: different breads in the world that aren't replicated. And the

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Speaker 1: reason why is because you got a concentration of people

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Speaker 1: who specialize in that bread in that part of the world.

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Speaker 2: So in New Orleans we got people that make po

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Speaker 2: boy French bread.

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Speaker 1: Colonization, it's all about the colonies and who colonized what

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Speaker 1: so French cats.

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Speaker 2: So number one, it has to be on French bread.

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Speaker 1: French bread, and the way you make it not to

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Speaker 1: get too deep milk or milk powder. Maybe a little

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Speaker 1: rice flour, brown rice flour if you want to get

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Speaker 1: a little more fermentation. But the rice flower is gonna

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Speaker 1: add to that structure and stability to the bread. The

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Speaker 1: milk is going to add that creaminess and sturdiness to

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Speaker 1: hold the toppings, some sugar for the color, and to

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Speaker 1: make the top crackle. The top has to shatter when

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00:18:25,200 --> 00:18:27,240
Speaker 1: you bite into powar read, it has to shatter a

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Speaker 1: little bit. To the point is there's a lot of

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Speaker 1: layers in sandwiches, even if it's like, oh, it's just

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Speaker 1: like six ingredients, but like what goes into a po

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Speaker 1: boyd thing. And this is my personal opinion, it's very special.

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Speaker 2: I get it because in Philadelphia, so I didn't been

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Speaker 2: in places. So I was just in Kuwait a couple

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Speaker 2: months ago, right, and the guy there I went out

387
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Speaker 2: there to get with, he took us to a fully

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Speaker 2: cheese steak place in Kuwait, and I'm like in Kuwait

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Speaker 2: and I'm like, shit, it's not it And was not it.

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Speaker 2: It's not it because first and foremost is about the role.

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Speaker 2: It has to be on that iron roll. It's a

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Speaker 2: famous company called Amoroso's here this is the home Amorosos.

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Speaker 2: So it's like, listen, we gotta start with that Italian

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Speaker 2: lot of times. It comes from the city where it's

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00:19:11,040 --> 00:19:13,520
Speaker 2: at the water. We got to talk about that water.

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Speaker 2: You understand, it's not the same wherever you're doing it.

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Speaker 2: And then they had letters and tomatoes on it, and

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Speaker 2: it's like, this is a cheese steak, Hoki, this is

399
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Speaker 2: not a cheese steak.

400
00:19:24,440 --> 00:19:26,359
Speaker 1: So what is a cheese steak?

401
00:19:26,560 --> 00:19:29,480
Speaker 2: To me? A cheese steak is an Italian role from

402
00:19:29,480 --> 00:19:34,520
Speaker 2: Philadelphia and you have to have shaved ribbi. Like it's

403
00:19:34,600 --> 00:19:36,840
Speaker 2: just about that cutting meat too, because like no, no,

404
00:19:37,280 --> 00:19:39,880
Speaker 2: because like these guys like it's certain places they got

405
00:19:39,880 --> 00:19:42,560
Speaker 2: the super tough meat or the steak thems and it's

406
00:19:42,600 --> 00:19:45,320
Speaker 2: like right, who wants to lose their teeth trying to

407
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Speaker 2: eat this? Like come on, like this show gotta be right,

408
00:19:48,840 --> 00:19:51,560
Speaker 2: and the's simpler the better, Like it's really about that

409
00:19:51,720 --> 00:19:55,120
Speaker 2: role and the meat and whatever you decide to put

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00:19:55,160 --> 00:19:57,960
Speaker 2: on your cheese steaks, see me, I like Cooper Shark,

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00:19:58,680 --> 00:20:01,960
Speaker 2: Cooper sharp fried onions. You gotta get fried onions. Like,

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Speaker 2: if you're not putting onions on that, it's not a

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Speaker 2: fully cheese steak. Like I don't know nobody from fully

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00:20:06,640 --> 00:20:10,160
Speaker 2: that don't get fried Okay, but I love Cooper Shark

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00:20:10,240 --> 00:20:11,639
Speaker 2: the creaming and stuffing, you know what I mean. But

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Speaker 2: in my younger days it was I was a provolone

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00:20:13,800 --> 00:20:17,600
Speaker 2: kind of guy. Yeah, and I do barbecue sauce and mayo.

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00:20:17,800 --> 00:20:22,040
Speaker 2: Oh damn ship. So I hate Ketchup Okay, I feel

419
00:20:22,040 --> 00:20:23,400
Speaker 2: like Ketchup is for children.

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Speaker 1: Oh damn, I love Ketchup.

421
00:20:26,040 --> 00:20:29,800
Speaker 2: Said, I love Ketchup. He said, yeah, yeah, I'm gonna

422
00:20:29,800 --> 00:20:32,119
Speaker 2: tell you the truth. Right, we know it's Ketchup and

423
00:20:32,200 --> 00:20:35,320
Speaker 2: barbecue sauce. So I feel like, let's get some sophisticated,

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00:20:35,440 --> 00:20:38,760
Speaker 2: good good barbecue. I mean, I like sweet Baby Rais

425
00:20:39,280 --> 00:20:42,080
Speaker 2: sweeping Rais got the hood in the coba clutch, like

426
00:20:42,600 --> 00:20:45,159
Speaker 2: the spicy sweet Baby Rais got the hood in the

427
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Speaker 2: copa clutch. Like if I go into your kitchen and

428
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Speaker 2: you don't have that spicy sweet baby raised, I'm like,

429
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Speaker 2: what are you doing? Big game? Yeah, like what are

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Speaker 2: you doing?

431
00:20:54,119 --> 00:20:56,840
Speaker 1: And we're pulling up I'm like, honestly, it's like awful

432
00:20:56,920 --> 00:20:58,000
Speaker 1: and a little too sweet for you.

433
00:20:58,040 --> 00:21:01,160
Speaker 2: But it is. But it's it's my it's a guilty pleasure.

434
00:21:01,440 --> 00:21:03,720
Speaker 1: I gotta say this, man, like maybe I am a

435
00:21:03,800 --> 00:21:05,960
Speaker 1: child because, like everyone I talked to about ketchup. I

436
00:21:06,000 --> 00:21:08,560
Speaker 1: did this podcast with David Chang called Recipe Club. I

437
00:21:08,600 --> 00:21:10,960
Speaker 1: did this one recipe with him and his boy Chrissy,

438
00:21:11,040 --> 00:21:13,360
Speaker 1: and they were vibing with what I did, And as

439
00:21:13,359 --> 00:21:16,280
Speaker 1: soon as I mentioned ketchup, bro, they started just straight

440
00:21:16,320 --> 00:21:18,800
Speaker 1: shitting so many different things.

441
00:21:18,520 --> 00:21:19,080
Speaker 2: You could do.

442
00:21:19,160 --> 00:21:24,399
Speaker 1: I know, I look, I know that, but ketchup is great.

443
00:21:23,840 --> 00:21:29,320
Speaker 2: I won't take this away. Ketchup and French fries, Yeah, man,

444
00:21:29,920 --> 00:21:33,399
Speaker 2: that's a great marriage. This is Philadelphia. It's the home

445
00:21:33,600 --> 00:21:37,159
Speaker 2: of Hers potato chips, right Hers. Yeah? You ever had

446
00:21:37,240 --> 00:21:38,160
Speaker 2: ketchup chips?

447
00:21:38,359 --> 00:21:38,600
Speaker 1: Yeah?

448
00:21:38,800 --> 00:21:42,200
Speaker 2: In Canada, Yeah, Philadelphia. You know Hines come from Pittsburgh,

449
00:21:42,200 --> 00:21:45,400
Speaker 2: that's the other side of Pennsylvania. Yeah, but they had

450
00:21:45,400 --> 00:21:48,080
Speaker 2: the Hers ketchup chips with the Hines ketchup. And that's

451
00:21:48,080 --> 00:21:50,479
Speaker 2: the thing. Another thing, would ketchup? It gotta be hinds

452
00:21:50,520 --> 00:21:52,520
Speaker 2: to me. When I was a kid, if I went

453
00:21:52,560 --> 00:21:54,439
Speaker 2: over your house and you had hunts ketchup. I'm like,

454
00:21:54,480 --> 00:21:57,000
Speaker 2: it's off brand. I can't do that. That's why I

455
00:21:57,000 --> 00:21:59,280
Speaker 2: was always a barbecue sauce guy, because it's like, oh

456
00:21:59,280 --> 00:22:02,080
Speaker 2: he got hunts. No, No, I can't do that. That's

457
00:22:02,119 --> 00:22:03,359
Speaker 2: like Sam's Choice cola.

458
00:22:03,720 --> 00:22:06,200
Speaker 1: I don't know if you're read Sam's Choice, but it's

459
00:22:06,240 --> 00:22:08,520
Speaker 1: like you ain't even got real coke, Like I ain't

460
00:22:08,560 --> 00:22:10,880
Speaker 1: even drinking that, or like Arcy cola or some shit

461
00:22:11,280 --> 00:22:13,480
Speaker 1: you got that. I don't think I've ever had a

462
00:22:13,640 --> 00:22:17,120
Speaker 1: proper cheese steak. I went to the to the bullshit

463
00:22:17,680 --> 00:22:20,320
Speaker 1: tourists the first my first time in Philly. I don't know,

464
00:22:20,400 --> 00:22:23,080
Speaker 1: all right, they put the wiz on it. I don't

465
00:22:23,080 --> 00:22:24,919
Speaker 1: know how you feel about that, and I thought it

466
00:22:24,960 --> 00:22:26,919
Speaker 1: was fine. The meat was dry. It felt like it

467
00:22:26,960 --> 00:22:28,680
Speaker 1: was just sitting in a chafing dish and just like

468
00:22:29,160 --> 00:22:30,040
Speaker 1: you know, drying out.

469
00:22:30,119 --> 00:22:31,840
Speaker 2: But you went to one of them. I went to

470
00:22:31,880 --> 00:22:32,360
Speaker 2: one of them.

471
00:22:32,720 --> 00:22:34,280
Speaker 1: It's like it's like if you went too like Bourbon

472
00:22:34,320 --> 00:22:36,280
Speaker 1: Street and got a po boy or something like, you

473
00:22:36,359 --> 00:22:39,280
Speaker 1: might do it because you don't know, and you're in

474
00:22:39,320 --> 00:22:39,800
Speaker 1: the middle of the.

475
00:22:39,760 --> 00:22:41,800
Speaker 2: City, the place with the bright lights. We don't do

476
00:22:41,840 --> 00:22:44,160
Speaker 2: that in Philly, so where do we go? I got

477
00:22:44,200 --> 00:22:47,600
Speaker 2: a trifecta. It depends on what part of town I'm in.

478
00:22:48,240 --> 00:22:51,680
Speaker 2: Where I'm from. I grew up on Gym's West Okay

479
00:22:52,119 --> 00:22:54,840
Speaker 2: on sixty second Street. It was black people working in

480
00:22:54,880 --> 00:22:57,480
Speaker 2: it for years, but now it's black on West Philly

481
00:22:57,560 --> 00:23:01,280
Speaker 2: sixty second Street. They got it. If I'm in South Philly,

482
00:23:02,040 --> 00:23:05,040
Speaker 2: I'm gonna do Angelo's on ninth Street. It's right by

483
00:23:05,080 --> 00:23:08,520
Speaker 2: the Italian Market Angelo. Yeah, you even said it. It's

484
00:23:08,560 --> 00:23:10,639
Speaker 2: for real. They got the Italian bread with the seeds

485
00:23:10,680 --> 00:23:14,239
Speaker 2: on it and everything like they go yeah, yeah. And

486
00:23:14,320 --> 00:23:16,800
Speaker 2: if and if we're uptown, like towards like where my

487
00:23:16,880 --> 00:23:19,480
Speaker 2: shop is at. My shop is in North Philly. So

488
00:23:19,520 --> 00:23:26,040
Speaker 2: the closest good cheese stake place is Delasandro's. Always with onions.

489
00:23:26,040 --> 00:23:29,000
Speaker 2: When your shits, you just gotta pick what cheese you want.

490
00:23:29,520 --> 00:23:32,720
Speaker 2: My mature taste. Buzz love Cooper Shark, I love that man.

491
00:23:32,760 --> 00:23:34,879
Speaker 1: We definitely gonna I might have to come pull up

492
00:23:34,880 --> 00:23:36,480
Speaker 1: and pop up or some shit down here. We're gonna

493
00:23:36,480 --> 00:23:38,879
Speaker 1: have to reconnect. But the listeners want to know a

494
00:23:38,880 --> 00:23:40,320
Speaker 1: lot of things about you. I want to know a

495
00:23:40,320 --> 00:23:43,360
Speaker 1: lot of things about you. More specifically, I want to know.

496
00:23:44,480 --> 00:23:47,520
Speaker 1: How did you get started in food? Clearly you're a smart,

497
00:23:47,520 --> 00:23:50,600
Speaker 1: sharp chef. You clearly know a lot about flavor profiles.

498
00:23:51,000 --> 00:23:52,760
Speaker 1: You speak with a lot of passion when it comes

499
00:23:52,800 --> 00:23:53,800
Speaker 1: to different types of food.

500
00:23:54,200 --> 00:23:56,679
Speaker 2: How did you get here? I got started in food

501
00:23:56,960 --> 00:23:59,879
Speaker 2: way young, like in my grandma's skirt, so you know,

502
00:24:00,080 --> 00:24:04,119
Speaker 2: like Grandma, it may be a family dinner and she

503
00:24:04,240 --> 00:24:06,280
Speaker 2: needs the ques cut up for the mac and cheese. Oh,

504
00:24:06,320 --> 00:24:09,960
Speaker 2: I'll do that because I'm steal something too. Yeah, I'm

505
00:24:10,000 --> 00:24:11,919
Speaker 2: dimn for that, you know what I mean. But I

506
00:24:11,960 --> 00:24:16,160
Speaker 2: have a strong family passion for get togethers. So when

507
00:24:16,200 --> 00:24:18,800
Speaker 2: my family came up out of the South, my mother's side,

508
00:24:18,840 --> 00:24:20,960
Speaker 2: we went to four different cities up north. We went

509
00:24:21,000 --> 00:24:30,160
Speaker 2: to Norfolk, Virginia, Baltimore, Maryland, Philadelphia, and New Haven. And

510
00:24:30,280 --> 00:24:34,400
Speaker 2: from that my grandfather and his first cousin, my uncle Harvey,

511
00:24:35,000 --> 00:24:38,359
Speaker 2: they started this family reunion and my family would go

512
00:24:38,520 --> 00:24:42,480
Speaker 2: from one of those cities every year Labor Day weekend.

513
00:24:43,040 --> 00:24:46,560
Speaker 2: So whatever city it's in, they're hosting. So you don't

514
00:24:46,560 --> 00:24:49,280
Speaker 2: have to put no money up except for your hotel. Right,

515
00:24:49,400 --> 00:24:51,640
Speaker 2: they collecting fees all year like we do this, you'wing

516
00:24:51,760 --> 00:24:54,760
Speaker 2: real and if you're not paying your fees, cousin, you know,

517
00:24:54,880 --> 00:24:58,760
Speaker 2: like we were looking at you every function, like listen,

518
00:24:59,160 --> 00:25:01,399
Speaker 2: pay them fees. Yeah me, because once you get eighteen,

519
00:25:01,480 --> 00:25:04,320
Speaker 2: you oh you're ode because we partying together. Yeah, I mean,

520
00:25:04,680 --> 00:25:07,200
Speaker 2: and I looked at that like that was a look

521
00:25:07,240 --> 00:25:11,480
Speaker 2: into party promoting and like organizing cater ring and so

522
00:25:11,560 --> 00:25:13,800
Speaker 2: like the gene was always in us. And then we

523
00:25:13,880 --> 00:25:17,800
Speaker 2: got my father's side. We always had family dinners, Like

524
00:25:18,280 --> 00:25:21,480
Speaker 2: it doesn't matter what holiday it is, We're going to

525
00:25:21,560 --> 00:25:24,879
Speaker 2: go somewhere and have dinner. We're gonna hold hands before

526
00:25:24,880 --> 00:25:28,919
Speaker 2: we eat, and we're gonna play board games after we Yeah,

527
00:25:28,960 --> 00:25:31,040
Speaker 2: and you know, the age groups are going to break

528
00:25:31,080 --> 00:25:34,360
Speaker 2: down and to like y'all be out here, y'all go here. Yeah,

529
00:25:34,359 --> 00:25:36,000
Speaker 2: I mean I got to a certain age. I was

530
00:25:36,000 --> 00:25:38,760
Speaker 2: in the back of the house with the cousins. Then

531
00:25:39,040 --> 00:25:43,560
Speaker 2: fast forward, I started getting locked up. The food sucks

532
00:25:43,560 --> 00:25:46,879
Speaker 2: in jail. Oh shit, I guess where the food doesn't

533
00:25:46,920 --> 00:25:51,920
Speaker 2: suck It where in the kitchen the officers dining in hall.

534
00:25:52,040 --> 00:25:55,119
Speaker 2: They call it the odr A most prisons they call it.

535
00:25:55,160 --> 00:25:56,840
Speaker 2: So it's like, you know, they don't eat the same

536
00:25:56,880 --> 00:26:00,000
Speaker 2: shit we eat. What did they? Oh they get stanf appreciated.

537
00:26:00,520 --> 00:26:04,359
Speaker 2: They get chicken wings, they get faux cheese steaks, you

538
00:26:04,400 --> 00:26:06,080
Speaker 2: know what I mean, because they ain't real unless they've

539
00:26:06,119 --> 00:26:09,399
Speaker 2: done the right way. They get all types of solids,

540
00:26:09,520 --> 00:26:12,080
Speaker 2: you know, like being locked up, you don't even get

541
00:26:12,240 --> 00:26:15,359
Speaker 2: solids then, you know, as kids, it's like imagine missing

542
00:26:15,400 --> 00:26:17,040
Speaker 2: a solid, you know what I mean. But it's like

543
00:26:17,400 --> 00:26:19,919
Speaker 2: they get the good fruit without the bruises on it,

544
00:26:19,960 --> 00:26:22,159
Speaker 2: you know what I mean. So my whole thing, like

545
00:26:22,200 --> 00:26:25,000
Speaker 2: when I started getting booked, it's like that's where I

546
00:26:25,040 --> 00:26:27,600
Speaker 2: can eat at. But I can also hustle because everybody

547
00:26:27,640 --> 00:26:28,359
Speaker 2: else hungry too.

548
00:26:28,520 --> 00:26:29,200
Speaker 1: Oh damn.

549
00:26:30,160 --> 00:26:31,720
Speaker 2: I can get into this kitchen. I can make a

550
00:26:31,720 --> 00:26:34,320
Speaker 2: couple of swags, bring them back to the block. Swags

551
00:26:34,359 --> 00:26:36,760
Speaker 2: is anything they was saying. It's a big chicken day.

552
00:26:37,119 --> 00:26:40,240
Speaker 2: So I might have a little program running where my

553
00:26:40,280 --> 00:26:43,240
Speaker 2: man he gonna stash fifty pieces of chicken fives, right,

554
00:26:43,800 --> 00:26:46,640
Speaker 2: and I got him, he breaking them down, taking them

555
00:26:46,640 --> 00:26:48,719
Speaker 2: all off the bone. I come in, I get all

556
00:26:48,720 --> 00:26:50,520
Speaker 2: the bread, We run that thrown through the toaster. We

557
00:26:50,640 --> 00:26:54,919
Speaker 2: start making sandwiches, get the cheese, and then we wrapping

558
00:26:54,960 --> 00:26:57,280
Speaker 2: them around ourselves and we smuggling them out the kitchen

559
00:26:57,320 --> 00:27:00,320
Speaker 2: back to whatever block you at is on now you

560
00:27:00,400 --> 00:27:01,120
Speaker 2: selling sandwiches.

561
00:27:01,240 --> 00:27:04,720
Speaker 1: Now that my mind's blown. But my question is what

562
00:27:04,840 --> 00:27:06,560
Speaker 1: did you get out of that? Why did you do that?

563
00:27:06,640 --> 00:27:08,600
Speaker 1: Because you could have just made a sound for yourself

564
00:27:08,800 --> 00:27:10,399
Speaker 1: and moved on with today. Why did you go?

565
00:27:10,480 --> 00:27:13,280
Speaker 2: Does it cost to live? It costs to live, like

566
00:27:13,359 --> 00:27:15,360
Speaker 2: I seen supplying the men, you know what I mean.

567
00:27:15,440 --> 00:27:17,840
Speaker 2: Like it's one thing I know. It's like when you

568
00:27:18,000 --> 00:27:21,480
Speaker 2: in there, you still need money to live. That's the

569
00:27:21,520 --> 00:27:24,400
Speaker 2: one thing I like to get people to really understand

570
00:27:24,800 --> 00:27:27,760
Speaker 2: about this carceral system. It's very predatory because it's not

571
00:27:27,840 --> 00:27:29,800
Speaker 2: just praying on me like say, I'm your brother, I

572
00:27:29,800 --> 00:27:32,160
Speaker 2: get locked up, right, you got to do that bed

573
00:27:32,200 --> 00:27:33,600
Speaker 2: with me if you love me, you know what I mean,

574
00:27:33,600 --> 00:27:37,080
Speaker 2: Because now I'm calling home, like, yo, bro, next check.

575
00:27:37,119 --> 00:27:39,679
Speaker 2: You think you can float me fifty bucks? Yeah? I

576
00:27:39,720 --> 00:27:42,680
Speaker 2: got you now automatically. My brother every month he making

577
00:27:42,720 --> 00:27:45,119
Speaker 2: sure he sent me fifty dollars. But if I can

578
00:27:45,200 --> 00:27:46,840
Speaker 2: make a way out of no way, out of just

579
00:27:46,920 --> 00:27:48,760
Speaker 2: living off the land, that's what they call that, you

580
00:27:48,800 --> 00:27:51,080
Speaker 2: know what I mean? I was living off the land.

581
00:27:51,320 --> 00:27:55,040
Speaker 2: So it's real rap because people is paying money in

582
00:27:55,080 --> 00:27:57,639
Speaker 2: the penitentiary right now for the guy who could smuggle

583
00:27:57,720 --> 00:28:00,240
Speaker 2: him some onions and peppers back to the block to

584
00:28:00,240 --> 00:28:04,080
Speaker 2: make that romen noodle better flavor, like the things that

585
00:28:04,119 --> 00:28:08,520
Speaker 2: we take for granted and near people got a smuggling

586
00:28:08,600 --> 00:28:12,680
Speaker 2: out of a kitchen. So I just seen a opening

587
00:28:12,880 --> 00:28:13,640
Speaker 2: and I feeled it.

588
00:28:14,520 --> 00:28:17,280
Speaker 1: Did that also play a part in who you are

589
00:28:17,280 --> 00:28:19,639
Speaker 1: as a chef today? Is do you ever draw in

590
00:28:19,720 --> 00:28:22,200
Speaker 1: those moments in an inspirational way?

591
00:28:22,680 --> 00:28:26,160
Speaker 2: Yeah? Yeah, yeah. My guy Sonny, welcome home to him.

592
00:28:26,200 --> 00:28:28,240
Speaker 2: He just hit the halfway house. So he likes to

593
00:28:28,280 --> 00:28:31,760
Speaker 2: tell everybody like that was my Sully when he used

594
00:28:31,800 --> 00:28:34,720
Speaker 2: to make pizza O to romen noodles, and he told

595
00:28:34,720 --> 00:28:36,520
Speaker 2: me he was gonna go home and make it shake

596
00:28:37,040 --> 00:28:40,440
Speaker 2: and let him tell it like I started down North

597
00:28:40,440 --> 00:28:45,360
Speaker 2: pizza up there. All I had was ramen noodles, cheese its.

598
00:28:46,320 --> 00:28:49,480
Speaker 2: I used to crush them together a little water. Put

599
00:28:49,520 --> 00:28:52,440
Speaker 2: him inside of a chip bag, a potato chip bag.

600
00:28:52,480 --> 00:28:54,080
Speaker 2: You know, you move it together with a little water.

601
00:28:54,160 --> 00:28:57,000
Speaker 2: Now we flatten it out, flattening it out till it

602
00:28:57,000 --> 00:28:59,400
Speaker 2: gets nice and stuff. Let us sit for a little bit,

603
00:28:59,400 --> 00:29:01,000
Speaker 2: put a book on top of it. You know, you

604
00:29:01,080 --> 00:29:04,000
Speaker 2: got to be ingenuitive. Right, I'm making my oven out

605
00:29:04,040 --> 00:29:07,120
Speaker 2: of an extension cord and some fingernail clippers. That's how

606
00:29:07,120 --> 00:29:08,320
Speaker 2: I'm boiling water in there.

607
00:29:09,600 --> 00:29:12,160
Speaker 1: Let me tell you something right now, I've read books,

608
00:29:12,200 --> 00:29:15,160
Speaker 1: met chefs, I've been all this fancy shit. You go

609
00:29:15,240 --> 00:29:18,320
Speaker 1: on TV and social media and see all these big

610
00:29:18,360 --> 00:29:21,720
Speaker 1: brand guy Gordon rams or whatever. What you're telling me

611
00:29:21,800 --> 00:29:26,440
Speaker 1: right now, I think is the real cooking. And you

612
00:29:26,520 --> 00:29:29,320
Speaker 1: did it in an environment that not many First of all,

613
00:29:29,360 --> 00:29:31,840
Speaker 1: not many people even know about, and not many people

614
00:29:32,000 --> 00:29:35,400
Speaker 1: surviving in an environment that was dangerous to you.

615
00:29:35,880 --> 00:29:38,520
Speaker 2: So I'm just in awe of your talent.

616
00:29:39,040 --> 00:29:41,160
Speaker 1: You know, you're an executive chef at a pizza company

617
00:29:41,240 --> 00:29:43,920
Speaker 1: right now, down with pizza, and you're telling me your

618
00:29:43,960 --> 00:29:47,600
Speaker 1: inspiration was from ram and noodles cheese. It's smuggling things

619
00:29:47,600 --> 00:29:49,520
Speaker 1: out of a kitchen to the block.

620
00:29:49,640 --> 00:29:53,360
Speaker 2: Something, not of nothing. So being in there they make

621
00:29:53,400 --> 00:29:57,840
Speaker 2: tattoo guns out of. Take that cassette players. You understand

622
00:29:58,240 --> 00:30:01,520
Speaker 2: we don't have pizza sauce, but we got barbecue sauce

623
00:30:01,560 --> 00:30:05,920
Speaker 2: and susa, so I'm like, mix them together. That's my sauce.

624
00:30:07,040 --> 00:30:11,600
Speaker 2: So I love pizza my whole life. I love making pizza,

625
00:30:11,720 --> 00:30:16,080
Speaker 2: and my guy, I'm at our founder. He was like,

626
00:30:16,120 --> 00:30:19,600
Speaker 2: I want our pizza to be nostalgic from like the

627
00:30:19,720 --> 00:30:22,240
Speaker 2: Ilios when we were kids, you know what I mean.

628
00:30:22,440 --> 00:30:24,680
Speaker 2: And even when you had school pizza, remember that that

629
00:30:24,800 --> 00:30:26,960
Speaker 2: was paying shit, you know what I mean. So even

630
00:30:26,960 --> 00:30:29,200
Speaker 2: in the penitentiary, they when they give you pizza on

631
00:30:29,280 --> 00:30:31,000
Speaker 2: certain days, I don't know if they still giving it

632
00:30:31,080 --> 00:30:34,600
Speaker 2: up like that, but it's always a paying style pizza.

633
00:30:35,160 --> 00:30:38,280
Speaker 2: All I know is that whenever that day happened, whether

634
00:30:38,320 --> 00:30:41,960
Speaker 2: it's the penitentiary, you're in school, they both institutions. But

635
00:30:42,080 --> 00:30:45,360
Speaker 2: you didn't skip that line. He was there, right or wrong.

636
00:30:45,440 --> 00:30:47,240
Speaker 2: If as long as it's pizza, I'm damn for it.

637
00:30:47,280 --> 00:30:49,240
Speaker 2: But if y'all doing the mystery meat loaf and all

638
00:30:49,240 --> 00:30:51,440
Speaker 2: that up and shit, I might skip that. I keep

639
00:30:51,440 --> 00:30:53,200
Speaker 2: my lunch money until we get out of school, and

640
00:30:53,200 --> 00:30:55,520
Speaker 2: you might go get it, poor boy where you at? Yeah, man,

641
00:30:55,920 --> 00:30:57,720
Speaker 2: I might go go to the poppy store and get

642
00:30:57,720 --> 00:30:59,800
Speaker 2: a cheese stick because I'm not eating that, but pizza

643
00:30:59,840 --> 00:31:03,560
Speaker 2: that And that's the thing.

644
00:31:03,840 --> 00:31:06,320
Speaker 1: Listen, Like you know my work, I'm focused specifically on

645
00:31:06,360 --> 00:31:09,840
Speaker 1: Latin American baking, but nothing gonna stop me from making pizza,

646
00:31:09,880 --> 00:31:14,000
Speaker 1: pizza content, pizza dough feeding people, pizza people come over

647
00:31:14,040 --> 00:31:16,640
Speaker 1: for dinner. Hey, I'm gonna make some sourdo pizza. Pizza

648
00:31:16,720 --> 00:31:19,720
Speaker 1: is like a unifier. And I remember at school eating

649
00:31:19,760 --> 00:31:21,680
Speaker 1: the little pizzas they came into plastic bag. They would

650
00:31:21,680 --> 00:31:23,239
Speaker 1: pop them in some kind of oven. It would come

651
00:31:23,240 --> 00:31:27,920
Speaker 1: out all steamy and and wet and actually kind of nasty, but.

652
00:31:28,600 --> 00:31:31,200
Speaker 2: Was good now you still but you ate it and

653
00:31:31,240 --> 00:31:33,080
Speaker 2: I would eat it right now. Is so familiar.

654
00:31:33,280 --> 00:31:35,680
Speaker 1: So you know, you've been in and out of the system.

655
00:31:36,240 --> 00:31:39,080
Speaker 1: You've come out to become an executive chef. But I

656
00:31:39,120 --> 00:31:42,360
Speaker 1: want to know what was the moment like for you

657
00:31:42,400 --> 00:31:44,800
Speaker 1: to reintegrate into And I'm not gonna say some shit

658
00:31:44,840 --> 00:31:48,520
Speaker 1: about reintegrating society because like that's a whole different dimension.

659
00:31:48,600 --> 00:31:53,320
Speaker 1: I'm sure I'm interested in reintegrating into the ingredient pool.

660
00:31:53,920 --> 00:31:56,000
Speaker 1: So when you realize you were, like, I want to

661
00:31:56,000 --> 00:31:58,440
Speaker 1: make pizza for a living, you must have felt like

662
00:31:58,440 --> 00:32:01,440
Speaker 1: you were in a playground when you started, Oh there's flour,

663
00:32:01,560 --> 00:32:03,360
Speaker 1: and you know what I'm saying this, I can do.

664
00:32:03,440 --> 00:32:05,120
Speaker 1: Oh there's a mixer, and so like.

665
00:32:05,400 --> 00:32:09,960
Speaker 2: Walk me through my culinary adventure. Once I left the penitentiary.

666
00:32:10,040 --> 00:32:12,920
Speaker 2: My first job outside of the penitentiary working in the kitchen.

667
00:32:12,960 --> 00:32:16,520
Speaker 2: I was a short order chef for my mom works

668
00:32:16,560 --> 00:32:20,240
Speaker 2: for the electric company, and it was this guy he

669
00:32:20,360 --> 00:32:22,680
Speaker 2: had to bid for the electric company. So all the linemen,

670
00:32:23,160 --> 00:32:25,200
Speaker 2: those guys coming early in the morning, and I would

671
00:32:25,240 --> 00:32:26,800
Speaker 2: make their breakfast, you know what I mean. So like

672
00:32:26,840 --> 00:32:29,240
Speaker 2: that's my first stint on the line. Then I ended

673
00:32:29,320 --> 00:32:31,520
Speaker 2: up getting knocked. I go away for seven and a

674
00:32:31,560 --> 00:32:34,400
Speaker 2: half years. I come back home and my peel was like, listen,

675
00:32:35,120 --> 00:32:38,560
Speaker 2: get a job or go to school. I'm twenty seven

676
00:32:38,600 --> 00:32:41,600
Speaker 2: at this time, so I'm like, I'm going to school

677
00:32:41,640 --> 00:32:42,960
Speaker 2: so i can still play, you know what I mean?

678
00:32:43,120 --> 00:32:46,680
Speaker 2: The girls school. Yoh man, I'm going to school. So

679
00:32:46,720 --> 00:32:50,720
Speaker 2: I registered at the Art Institute of Philadelphia and I'm

680
00:32:50,760 --> 00:32:55,200
Speaker 2: in school now, and it's not all it was cracked

681
00:32:55,280 --> 00:32:57,400
Speaker 2: up to be. The only classes that I'm enjoying is

682
00:32:57,440 --> 00:33:03,120
Speaker 2: the lab classes. I excelled at Colorinary math because I've

683
00:33:03,160 --> 00:33:07,040
Speaker 2: been cutting the measure in my whole life. But other

684
00:33:07,120 --> 00:33:08,960
Speaker 2: than that, it's like, I don't want to take this

685
00:33:09,080 --> 00:33:12,240
Speaker 2: English class. But I'm always paying attention to these lab

686
00:33:12,280 --> 00:33:16,560
Speaker 2: classes because now I'm used to being in the penitentiary

687
00:33:16,560 --> 00:33:18,520
Speaker 2: where I got to ask them to let me inside

688
00:33:18,520 --> 00:33:21,760
Speaker 2: to walk in, and they staying there over me. And

689
00:33:21,800 --> 00:33:25,240
Speaker 2: now I'm in a culinary heaven. I'm like, I'm just

690
00:33:25,360 --> 00:33:28,680
Speaker 2: walking in the pantry and I'm like, oh shit, we

691
00:33:28,760 --> 00:33:31,239
Speaker 2: got an assignment. And it's like, I can use this.

692
00:33:31,760 --> 00:33:34,320
Speaker 2: What is this? I've never seen this shit before, and

693
00:33:34,400 --> 00:33:37,480
Speaker 2: I'm experimenting with these different flavors. And I'm at school

694
00:33:37,960 --> 00:33:41,000
Speaker 2: being able to come home and actually be in the

695
00:33:41,120 --> 00:33:44,600
Speaker 2: side of the kitchen that wasn't policed, right because I

696
00:33:44,640 --> 00:33:46,480
Speaker 2: come up in the police kitchen, you know what I mean.

697
00:33:47,160 --> 00:33:48,680
Speaker 2: So the knives that we used to have to cut

698
00:33:48,720 --> 00:33:51,920
Speaker 2: shit up with, they were tethered to the motherfucking tape,

699
00:33:52,440 --> 00:33:53,920
Speaker 2: and so you felt freedom.

700
00:33:54,080 --> 00:33:56,400
Speaker 1: Ultimately, all of a sudden you realize what like a

701
00:33:56,520 --> 00:33:58,920
Speaker 1: culinary freedom might feel here exactly.

702
00:33:59,000 --> 00:34:01,760
Speaker 2: And I've really it was like, oh I could do this.

703
00:34:01,840 --> 00:34:04,680
Speaker 2: So like I got my first job at a catering

704
00:34:04,760 --> 00:34:09,239
Speaker 2: company out Phoenixville. It's like a suburb and shout out

705
00:34:09,239 --> 00:34:11,960
Speaker 2: to chef Maria Campbell. Always shout her out because she

706
00:34:12,080 --> 00:34:15,000
Speaker 2: told me that I was an expert in mass quantity production,

707
00:34:16,840 --> 00:34:19,520
Speaker 2: and I freaked my resume and I got a job

708
00:34:19,680 --> 00:34:22,200
Speaker 2: and like twenty dollars an hour, let's go. Yeah. I

709
00:34:22,200 --> 00:34:25,719
Speaker 2: mean they asked, oh, so where's your previous experience. Oh,

710
00:34:25,760 --> 00:34:29,080
Speaker 2: I used to work at SCI Greensburg. Yeah, in the

711
00:34:29,160 --> 00:34:31,680
Speaker 2: dietary department. I ain't say I was in me, you

712
00:34:31,719 --> 00:34:34,880
Speaker 2: know what I mean, But like once you get me in, like,

713
00:34:34,880 --> 00:34:36,719
Speaker 2: I don't know how you are in kitchens, but I'm

714
00:34:36,760 --> 00:34:39,359
Speaker 2: big on the demo. I bluffed my way into so

715
00:34:39,400 --> 00:34:41,279
Speaker 2: many kitchens. It's like, yeah, this demo it for me.

716
00:34:42,440 --> 00:34:44,879
Speaker 2: See that's how I started making my way in these

717
00:34:45,000 --> 00:34:47,839
Speaker 2: kitchens out here. So shout out to her. She got

718
00:34:47,840 --> 00:34:50,800
Speaker 2: me to help me form a resume that I felt

719
00:34:50,800 --> 00:34:54,200
Speaker 2: comfortable enough to pass around and it was up to

720
00:34:54,239 --> 00:34:57,080
Speaker 2: me after that to sell myself. So once I'm in

721
00:34:57,120 --> 00:35:02,000
Speaker 2: those different kitchens and like you said, freedom, I'm not restricted.

722
00:35:02,040 --> 00:35:05,160
Speaker 2: I could actually do whatever I want. And I'm doing

723
00:35:05,239 --> 00:35:08,000
Speaker 2: little things outside of the recipe. You know, a recipe

724
00:35:08,080 --> 00:35:10,279
Speaker 2: is just a guideline. Like me had a little bit

725
00:35:10,320 --> 00:35:13,879
Speaker 2: of this, a little bit of that little and everybody like, oh, yeah,

726
00:35:13,920 --> 00:35:17,000
Speaker 2: we want mic on that now. It's like yeah, So,

727
00:35:17,120 --> 00:35:22,680
Speaker 2: like I started getting real confident and around the pandemic.

728
00:35:23,400 --> 00:35:25,920
Speaker 2: I remember I left this one restaurant I was at

729
00:35:26,000 --> 00:35:28,080
Speaker 2: because they wouldn't give me the amount of money that

730
00:35:28,160 --> 00:35:30,920
Speaker 2: I thought I deserved. Because it's like a lot of

731
00:35:30,960 --> 00:35:33,640
Speaker 2: times when I was in the downtown restaurants, I'm the

732
00:35:33,680 --> 00:35:36,400
Speaker 2: black guy, and I'm the black guy that's from the city.

733
00:35:36,480 --> 00:35:39,640
Speaker 2: So some people are saying I'm aggressive. They're saying I'm that. No,

734
00:35:39,719 --> 00:35:41,600
Speaker 2: I'm just not letting you walk all over me and

735
00:35:41,640 --> 00:35:43,560
Speaker 2: say whatever, and you're not going to talk to me

736
00:35:43,600 --> 00:35:45,719
Speaker 2: like Gordon Ramsey talks to the people, because like we

737
00:35:45,760 --> 00:35:47,600
Speaker 2: can go out back, yeah you know what I mean. Like,

738
00:35:47,680 --> 00:35:50,000
Speaker 2: I'm not with none of that shit. So like once

739
00:35:50,040 --> 00:35:52,960
Speaker 2: they realized they couldn't control me, but it was actually

740
00:35:53,000 --> 00:35:55,440
Speaker 2: good to have me in the kitchen because I actually

741
00:35:55,480 --> 00:35:58,920
Speaker 2: got the job done. It was golden. And then the

742
00:35:59,000 --> 00:36:05,759
Speaker 2: pandemic hit and I started flavor regulators. Basically, I bought

743
00:36:05,760 --> 00:36:08,400
Speaker 2: a smoker and I was on my porch with a

744
00:36:08,480 --> 00:36:11,440
Speaker 2: I had a six rated smoker with the hooks, the

745
00:36:11,760 --> 00:36:15,720
Speaker 2: sausage hooks, and I'm just smoking me and people walking

746
00:36:15,760 --> 00:36:19,959
Speaker 2: by like, yo, you selling that because you know, ain't

747
00:36:19,960 --> 00:36:22,680
Speaker 2: nobody outside no more. And I'm like, shit, go to

748
00:36:22,719 --> 00:36:25,319
Speaker 2: the restaurant depot, give me a couple of platters. Yet

749
00:36:25,400 --> 00:36:28,080
Speaker 2: now I'm selling it. And then out of nowhere, I

750
00:36:28,120 --> 00:36:31,359
Speaker 2: got a call. You're the person who meets you check

751
00:36:31,360 --> 00:36:33,640
Speaker 2: off all the boxes to be the executive chef for

752
00:36:33,719 --> 00:36:37,480
Speaker 2: this spot, because it's one thing to hire guys from

753
00:36:37,480 --> 00:36:39,719
Speaker 2: the penitentiary, but it's another thing to hire guys that

754
00:36:39,760 --> 00:36:43,080
Speaker 2: could actually run a restaurant. And it was a rap

755
00:36:43,160 --> 00:36:45,880
Speaker 2: after that. One thing I liked for people to understand

756
00:36:46,880 --> 00:36:50,239
Speaker 2: is I'm not just a piece of chef, you know what

757
00:36:50,239 --> 00:36:52,719
Speaker 2: I mean. Pizza made perfect sense because I was going

758
00:36:52,800 --> 00:36:56,080
Speaker 2: to be able to actually demonstrate and tell my story

759
00:36:56,120 --> 00:36:59,320
Speaker 2: and speak for the voiceless people that are actually still

760
00:36:59,360 --> 00:37:01,880
Speaker 2: inside my phone rings. Like if I didn't mute my

761
00:37:01,920 --> 00:37:03,920
Speaker 2: phone before I came in here, I would have had

762
00:37:03,920 --> 00:37:06,160
Speaker 2: about two three jail calls for my homies. Like they

763
00:37:06,200 --> 00:37:08,080
Speaker 2: called me and they tell me, oh what they're doing

764
00:37:08,080 --> 00:37:10,200
Speaker 2: in there now? And I'm listening every time because I'm like,

765
00:37:10,239 --> 00:37:13,440
Speaker 2: I ain't going back for shit. Keep telling me about it,

766
00:37:13,440 --> 00:37:16,000
Speaker 2: because I'm gonna tell the media about the goofy stuff

767
00:37:16,000 --> 00:37:19,759
Speaker 2: that's going on in there. So my position at down

768
00:37:19,800 --> 00:37:22,920
Speaker 2: North Piece it was like my demonstration because during the pandemic,

769
00:37:22,960 --> 00:37:26,000
Speaker 2: everybody was out there protesting for Floyd. Black Lives Matter.

770
00:37:26,520 --> 00:37:29,440
Speaker 2: But somebody like me, and like I told you, one

771
00:37:29,480 --> 00:37:33,719
Speaker 2: out of three black Americans are on some type of

772
00:37:33,719 --> 00:37:36,000
Speaker 2: parole or had some type of experience with the cars

773
00:37:36,040 --> 00:37:39,040
Speaker 2: rolls system. It's not a bail fund in America that

774
00:37:39,080 --> 00:37:41,880
Speaker 2: could bail me out if I have any contact with

775
00:37:41,960 --> 00:37:45,319
Speaker 2: the police. So I couldn't be out there right, No,

776
00:37:45,640 --> 00:37:48,040
Speaker 2: that it's automatic locked up. I got kids. I can't

777
00:37:48,080 --> 00:37:50,040
Speaker 2: play that shit like I can't go out there. So

778
00:37:50,160 --> 00:37:54,520
Speaker 2: like down North has become my demonstration, I'm gonna show

779
00:37:54,520 --> 00:37:57,920
Speaker 2: you what it looked like when returning citizens get together.

780
00:37:58,520 --> 00:38:01,080
Speaker 2: I tell everybody, we're five. There's at my shot. I

781
00:38:01,120 --> 00:38:03,880
Speaker 2: got a bunch of dads that make pizza and trying

782
00:38:03,880 --> 00:38:07,480
Speaker 2: to come up. That's it in a in a nutshell

783
00:38:07,600 --> 00:38:12,080
Speaker 2: like the Journey, but a lot went into actually developing

784
00:38:12,160 --> 00:38:15,440
Speaker 2: this menu at down Nor if I don't have a menu,

785
00:38:15,480 --> 00:38:18,799
Speaker 2: I have a track list. Every single one of my

786
00:38:18,880 --> 00:38:22,480
Speaker 2: pizzas is a name of a Philadelphia hip hop or

787
00:38:22,600 --> 00:38:25,759
Speaker 2: R and B song. Wow. So my top selling pie

788
00:38:27,040 --> 00:38:32,080
Speaker 2: is the rock the mic it's bing and I got

789
00:38:32,600 --> 00:38:39,879
Speaker 2: that might right exactly. Freeway, Freeway been to the shop.

790
00:38:40,360 --> 00:38:41,640
Speaker 2: You know what I mean shout out to him.

791
00:38:41,880 --> 00:38:44,120
Speaker 1: Man. Let me say about freeway. Man getting me.

792
00:38:45,680 --> 00:38:48,400
Speaker 2: Is the lockers down there, the way and key but

793
00:38:48,560 --> 00:38:52,880
Speaker 2: without this drug sh kids and got no way. Yeah,

794
00:38:53,040 --> 00:38:57,600
Speaker 2: so like wow. So back to that track list. Hip

795
00:38:57,640 --> 00:39:00,800
Speaker 2: hop played a big part of be in the soundtrack

796
00:39:00,920 --> 00:39:03,080
Speaker 2: so our Lives when we was out there, so we

797
00:39:03,200 --> 00:39:06,719
Speaker 2: definitely wanted to be nostalgic. Even the title of our

798
00:39:06,760 --> 00:39:09,080
Speaker 2: shot down North. When you were in Philadelphia. If you're

799
00:39:09,080 --> 00:39:10,839
Speaker 2: going to North Philly, you're going to down You're going

800
00:39:10,960 --> 00:39:13,680
Speaker 2: down North. It don't matter if you're coming from South Philly,

801
00:39:13,719 --> 00:39:16,600
Speaker 2: whether you're coming from Sennay City, but you're going down North.

802
00:39:17,080 --> 00:39:19,920
Speaker 2: So with down North being the culture of how we

803
00:39:19,960 --> 00:39:24,080
Speaker 2: speak in Philadelphia, the menu had to reflect the culture.

804
00:39:24,160 --> 00:39:26,439
Speaker 2: So the rock the mice, that's the beef pepperoni piece.

805
00:39:26,520 --> 00:39:28,680
Speaker 2: It's a loud shot. We serve no pork in our shot.

806
00:39:28,960 --> 00:39:32,400
Speaker 2: That's my top summing pie and no better love you.

807
00:39:32,560 --> 00:39:36,600
Speaker 2: I can't stop kiving you. Remember that. That's the cheese

808
00:39:36,640 --> 00:39:41,200
Speaker 2: pie because there's no better love than the cheese. I mean,

809
00:39:41,520 --> 00:39:43,759
Speaker 2: but what we do. That's my freaky jowing. That got

810
00:39:43,800 --> 00:39:46,760
Speaker 2: a little. That's the meat lovers. That's the pepperoni, beef

811
00:39:46,840 --> 00:39:50,480
Speaker 2: sausage that we make salte kale, banana peppers, and the

812
00:39:50,520 --> 00:39:54,080
Speaker 2: honey chipotle drizzle on top of it four cheese blend

813
00:39:54,200 --> 00:39:56,800
Speaker 2: like you. So I'm getting real freaky with the flavors.

814
00:39:56,840 --> 00:40:01,520
Speaker 2: But it's all a soundtrack to fill Philadelphia. I love

815
00:40:01,560 --> 00:40:05,080
Speaker 2: the fact that our restaurant has become a destination for

816
00:40:05,200 --> 00:40:08,840
Speaker 2: people to actually come from out of town or anywhere

817
00:40:08,840 --> 00:40:11,200
Speaker 2: in the city and they be like, yo, oh shit,

818
00:40:11,239 --> 00:40:12,759
Speaker 2: you got a flip side one that you're on.

819
00:40:12,920 --> 00:40:16,480
Speaker 1: You what we do, It's an experience, And I think

820
00:40:16,520 --> 00:40:19,840
Speaker 1: this is why you're so important, why a lot of chefs,

821
00:40:19,880 --> 00:40:22,279
Speaker 1: you know, whether it's Kwame and Tatiana or you know,

822
00:40:23,000 --> 00:40:26,160
Speaker 1: it's changing the conception of what an experience should be

823
00:40:26,320 --> 00:40:29,279
Speaker 1: or what what is a destination restaurant. You know, like,

824
00:40:29,320 --> 00:40:31,759
Speaker 1: if Bordain was alive, will he come He probably won't

825
00:40:31,800 --> 00:40:34,319
Speaker 1: come to you, to be honest, for sure. And that's

826
00:40:34,440 --> 00:40:36,400
Speaker 1: the new level that we want to bring. It's like

827
00:40:36,840 --> 00:40:39,400
Speaker 1: not just your experience and your culture and your upbringing

828
00:40:39,400 --> 00:40:41,840
Speaker 1: and everything you've been through. It's the fact that it

829
00:40:41,920 --> 00:40:44,520
Speaker 1: is actually a high level eatery at the same time,

830
00:40:45,040 --> 00:40:47,680
Speaker 1: and it happens to have maybe Freeways playing in the

831
00:40:47,719 --> 00:40:50,200
Speaker 1: background or something like that. Maybe were wearing our new

832
00:40:50,280 --> 00:40:52,000
Speaker 1: rags when we walk in and be like, what's up, bro,

833
00:40:52,480 --> 00:40:55,560
Speaker 1: And the media doesn't like to let us think that

834
00:40:55,560 --> 00:40:58,880
Speaker 1: that can be high level food. We're changing that, you're changing.

835
00:40:59,000 --> 00:40:59,839
Speaker 1: We can the cool.

836
00:41:00,160 --> 00:41:03,400
Speaker 2: We're controlling because we always have it. You always straight

837
00:41:03,480 --> 00:41:06,680
Speaker 2: like that, and don't ever forget it. When you own

838
00:41:06,680 --> 00:41:08,399
Speaker 2: a shop, you can put whoever you won on the wall.

839
00:41:08,440 --> 00:41:11,160
Speaker 2: So guess what I got on the wall? All black people?

840
00:41:11,560 --> 00:41:14,160
Speaker 2: You know what I mean? I got nothing but his

841
00:41:14,160 --> 00:41:17,879
Speaker 2: historic and iconic pictures of Philadelphia. And you ever heard

842
00:41:17,880 --> 00:41:21,360
Speaker 2: a move. In nineteen eighty five, our mayor, our first

843
00:41:21,400 --> 00:41:24,520
Speaker 2: black mayor, dropped a bomb on an all black neighborhood

844
00:41:24,520 --> 00:41:28,040
Speaker 2: in West Philadelphia. And we actually have those pictures on

845
00:41:28,080 --> 00:41:29,719
Speaker 2: the wall. Some of them guys, I was locked up

846
00:41:29,760 --> 00:41:31,920
Speaker 2: with some of them. Guys were talking about the only

847
00:41:32,000 --> 00:41:34,520
Speaker 2: people in the history of this country to go to

848
00:41:34,680 --> 00:41:37,640
Speaker 2: jail after that they dropped the bomb on them. Yeah,

849
00:41:37,800 --> 00:41:39,200
Speaker 2: you know what I mean, we talking about they did

850
00:41:39,239 --> 00:41:41,840
Speaker 2: thirty forty years. When you come into our shop, you

851
00:41:41,840 --> 00:41:46,080
Speaker 2: see a picture of sixty two row homes level. So

852
00:41:46,280 --> 00:41:48,120
Speaker 2: when they come in and like, yeah, I'm here for pizza,

853
00:41:48,120 --> 00:41:50,279
Speaker 2: but like, what's up with that picture on the wall? Oh,

854
00:41:50,400 --> 00:41:53,120
Speaker 2: let me tell you something about Philadelphia. This is the

855
00:41:53,239 --> 00:41:55,320
Speaker 2: history that I grew up in that rubble, you know

856
00:41:55,360 --> 00:41:57,440
Speaker 2: what I mean. They was just putting that neighborhood back together.

857
00:41:57,640 --> 00:42:00,560
Speaker 2: I always knew about that. They may come for Pisa,

858
00:42:01,200 --> 00:42:03,880
Speaker 2: but they stay for the message and the conversation that

859
00:42:03,960 --> 00:42:06,520
Speaker 2: they get, you know what I mean, because it's forgotten

860
00:42:06,560 --> 00:42:08,839
Speaker 2: about piece of history in Philadelphia. But if you come

861
00:42:08,840 --> 00:42:12,800
Speaker 2: to my shop, you're gonna learn. Man, I just learned.

862
00:42:13,360 --> 00:42:17,480
Speaker 2: I'm glad. You're very special, like you're you're very special.

863
00:42:18,360 --> 00:42:22,640
Speaker 2: You're me. I can't steal all the time from the grandmother.

864
00:42:24,320 --> 00:42:37,480
Speaker 1: We'll be back after these messages from our sponsors. Welcome

865
00:42:37,560 --> 00:42:44,440
Speaker 1: back to Flaky Biscuit. It's very inspirational, the way you

866
00:42:44,480 --> 00:42:47,680
Speaker 1: carry yourself, the way your knowledge who's is out of you?

867
00:42:47,840 --> 00:42:49,879
Speaker 1: And I can tell that you're going to play? Where

868
00:42:49,920 --> 00:42:52,000
Speaker 1: are you going? I mean, what's next?

869
00:42:52,280 --> 00:42:55,120
Speaker 2: What's next? I got a lot, It's so much happening,

870
00:42:55,760 --> 00:42:58,719
Speaker 2: and I'm trying to seize every opportunity in front of me.

871
00:42:59,760 --> 00:43:03,800
Speaker 2: So oh, we started a restaurant group down North Pisa

872
00:43:04,160 --> 00:43:09,080
Speaker 2: North Star restaurant group. Out West is my next project.

873
00:43:09,280 --> 00:43:11,719
Speaker 2: So when you're in Philadelphia, you're going to Westville. You're

874
00:43:11,719 --> 00:43:16,600
Speaker 2: going out West, a different concept, same mission, only hiring

875
00:43:17,239 --> 00:43:21,160
Speaker 2: formally incarcerated. And some people may see that wrong, you

876
00:43:21,200 --> 00:43:23,080
Speaker 2: know what I mean? But why would that be wrong?

877
00:43:23,239 --> 00:43:26,520
Speaker 2: I feel like I'm trying to let the guys know,

878
00:43:26,800 --> 00:43:30,560
Speaker 2: ain't nobody going save us? You a dad, how I'm

879
00:43:30,560 --> 00:43:32,880
Speaker 2: a dad, and we gotta take care of these babies,

880
00:43:32,960 --> 00:43:36,399
Speaker 2: raise them right my righteousness? You know what I mean.

881
00:43:37,040 --> 00:43:41,000
Speaker 2: Ain't nobody gonna help us. There's no magic bullet. It's

882
00:43:42,000 --> 00:43:44,440
Speaker 2: you know what I mean, like reparate all that. It's

883
00:43:44,520 --> 00:43:47,600
Speaker 2: not happening, bro, not not right now. We got to

884
00:43:47,640 --> 00:43:50,520
Speaker 2: be the catalyst. So like I'm encouraging all my guys

885
00:43:50,600 --> 00:43:52,520
Speaker 2: that's coming out. I ain't hooked up with so many

886
00:43:52,520 --> 00:43:55,520
Speaker 2: different people from different cities, you know what I mean,

887
00:43:55,880 --> 00:43:58,319
Speaker 2: that actually went through the penitentiary the same way as

888
00:43:58,360 --> 00:44:00,879
Speaker 2: I did, and they got something going in they city,

889
00:44:00,920 --> 00:44:05,160
Speaker 2: and they're like, Dad, I never thought about just hiring us. Yeah,

890
00:44:05,239 --> 00:44:09,440
Speaker 2: why not? Because people gotta understand, like we are a

891
00:44:09,480 --> 00:44:16,080
Speaker 2: forgotten population that is one third of the African American population.

892
00:44:16,160 --> 00:44:18,319
Speaker 2: You know what I mean, and I really try to

893
00:44:18,360 --> 00:44:21,240
Speaker 2: rehumanize my guys because we're nothing but a bunch of dads.

894
00:44:21,280 --> 00:44:24,280
Speaker 2: We go on Father's Day hikes, We've been on Father's

895
00:44:24,360 --> 00:44:27,160
Speaker 2: Day camping trips. We go out, they eat as a gang.

896
00:44:27,760 --> 00:44:30,919
Speaker 2: I know everybody in my shot kids, and my kids

897
00:44:30,960 --> 00:44:33,920
Speaker 2: know that, and that's what we want people to see

898
00:44:34,800 --> 00:44:37,759
Speaker 2: outside of like see me as a fucking human being. Yea,

899
00:44:38,239 --> 00:44:39,799
Speaker 2: you know what I mean. I'm not what the fuck

900
00:44:39,840 --> 00:44:41,880
Speaker 2: I've done, and you done done some shit you just

901
00:44:41,920 --> 00:44:45,120
Speaker 2: ain't get caught. But like, let's talk about it, you

902
00:44:45,160 --> 00:44:46,640
Speaker 2: know what I mean. I didn't been in the jail

903
00:44:46,920 --> 00:44:49,040
Speaker 2: where the rich white kid comeing to jail when all

904
00:44:49,040 --> 00:44:50,960
Speaker 2: of a sudden he's the fuck out and it's like,

905
00:44:51,000 --> 00:44:53,399
Speaker 2: what his charge is worse than mine? How to fuck

906
00:44:53,440 --> 00:44:55,960
Speaker 2: he get out because he knew somebody, you know what

907
00:44:56,000 --> 00:44:58,080
Speaker 2: I mean, Like, it don't happen for people on my

908
00:44:58,200 --> 00:45:00,480
Speaker 2: side of town. The only people that's going to help us,

909
00:45:00,520 --> 00:45:03,600
Speaker 2: it's us. And that's just a message I'm gonna keep

910
00:45:03,600 --> 00:45:08,920
Speaker 2: pumping out West coming May June. It's a breakfast sandwich concept,

911
00:45:09,080 --> 00:45:12,480
Speaker 2: all right, breakfast and lunch sandwiches Monday through Friday. Then

912
00:45:12,480 --> 00:45:14,560
Speaker 2: I'm gonna do a little brunch situation because I got

913
00:45:14,640 --> 00:45:17,600
Speaker 2: more seating than I ever imagine. Now, all right, so

914
00:45:17,760 --> 00:45:21,440
Speaker 2: like I'm ready to get busy, and like I also

915
00:45:21,520 --> 00:45:24,240
Speaker 2: got a program where I'm working with the youth inside

916
00:45:24,280 --> 00:45:27,480
Speaker 2: of the Juvenile Justice Center in Philadelphia every Tuesday, I'm near.

917
00:45:27,880 --> 00:45:30,719
Speaker 2: I got a cooking class I'm doing every unit. I

918
00:45:30,760 --> 00:45:33,279
Speaker 2: get six weeks with them because we also have a

919
00:45:33,400 --> 00:45:35,759
Speaker 2: healing garden where they're actually growing their own food, so

920
00:45:35,800 --> 00:45:38,640
Speaker 2: it's like a farm to table situation, and then they

921
00:45:38,719 --> 00:45:41,400
Speaker 2: actually get to cook the food that they grew with us.

922
00:45:41,760 --> 00:45:44,080
Speaker 2: And I'm you know, I'm recruiting. I'm in there, like

923
00:45:44,120 --> 00:45:47,960
Speaker 2: who got that culinary blug? Cause like you know, like

924
00:45:48,440 --> 00:45:52,319
Speaker 2: I always tell people, if who's to stay, if I

925
00:45:52,360 --> 00:45:56,239
Speaker 2: didn't have somebody just pull my coat like a chef, yo, man,

926
00:45:56,360 --> 00:45:58,520
Speaker 2: come fuck with me real fast, you know, I mean,

927
00:45:58,960 --> 00:46:01,440
Speaker 2: where I would be in my life. So what I'm

928
00:46:01,480 --> 00:46:04,319
Speaker 2: trying to do for them kids is what wasn't done

929
00:46:04,320 --> 00:46:06,000
Speaker 2: for me when I was going through that system. I

930
00:46:06,040 --> 00:46:09,120
Speaker 2: didn't have nobody pointing me towards farm, and I didn't

931
00:46:09,120 --> 00:46:12,040
Speaker 2: have anybody pointing me towards like come work in my kitchen.

932
00:46:12,120 --> 00:46:14,840
Speaker 2: So even if they don't want to work in our industry.

933
00:46:14,880 --> 00:46:17,120
Speaker 2: When you go home, you can help your mom out,

934
00:46:17,360 --> 00:46:19,879
Speaker 2: to help your little sister. Yeah, I mean if you're

935
00:46:19,880 --> 00:46:21,200
Speaker 2: the oldest, that mean you cooking.

936
00:46:21,640 --> 00:46:23,440
Speaker 1: Yeah, man, I know all about that.

937
00:46:23,600 --> 00:46:23,759
Speaker 2: Man.

938
00:46:24,160 --> 00:46:25,880
Speaker 1: I had to make sure that chicken was ready for

939
00:46:25,920 --> 00:46:29,759
Speaker 1: my mom when she got home. Take these shoes off.

940
00:46:30,840 --> 00:46:32,560
Speaker 2: You ain't getting the water with ice, you know what

941
00:46:32,600 --> 00:46:35,200
Speaker 2: I'm saying. Yeah, chicken ready. Man in trouble.

942
00:46:36,040 --> 00:46:38,560
Speaker 1: All right, So we're now going to play our flaky game.

943
00:46:38,840 --> 00:46:40,600
Speaker 2: Let's go oh shit, I love that.

944
00:46:40,680 --> 00:46:42,160
Speaker 1: No, he's like hung up the damns the game.

945
00:46:42,160 --> 00:46:43,680
Speaker 2: We're playing a game. Let's do it unflin.

946
00:46:48,400 --> 00:46:50,160
Speaker 1: All right, We're going back to the subject of chicken

947
00:46:50,160 --> 00:46:55,239
Speaker 1: and dumplings, which of the following are thought to be

948
00:46:55,280 --> 00:47:02,320
Speaker 1: one of the earliest versions. Is it a fish, turnip

949
00:47:02,320 --> 00:47:07,000
Speaker 1: greens cooked with corn meal, or kwa loop.

950
00:47:08,320 --> 00:47:10,600
Speaker 2: I'm gonna have to say the turnip greens with the cormeu.

951
00:47:10,760 --> 00:47:14,480
Speaker 1: That's a really great answer because it's correct. Turnip greens

952
00:47:14,520 --> 00:47:18,480
Speaker 1: and cornmeal dumplings, which, if you think about how you

953
00:47:18,480 --> 00:47:21,880
Speaker 1: know proteins were introduced into a lot of areas, like

954
00:47:22,400 --> 00:47:24,840
Speaker 1: the first Cuban sandwich, for example, was was really just

955
00:47:24,880 --> 00:47:29,160
Speaker 1: it was veggies, so turnip greens serving as kind of

956
00:47:29,160 --> 00:47:31,640
Speaker 1: the sustenance of the meal, and then you know, proteins

957
00:47:31,680 --> 00:47:32,320
Speaker 1: were introduced.

958
00:47:32,800 --> 00:47:35,120
Speaker 2: Well done, Hey, let's go all.

959
00:47:35,120 --> 00:47:37,960
Speaker 1: Right, here we go. What is another variation of the

960
00:47:38,000 --> 00:47:44,440
Speaker 1: dish chicken and dumplings, haggis neats and tatties, chicken fingers,

961
00:47:46,280 --> 00:47:47,040
Speaker 1: or bot boy.

962
00:47:47,960 --> 00:47:52,680
Speaker 2: Well, haggis is the sheep's stomach, it is, and teddy potatoes.

963
00:47:53,360 --> 00:47:54,960
Speaker 2: So I'm gonna have to say bot boy because I

964
00:47:54,960 --> 00:48:00,480
Speaker 2: don't know what that is. Pot boy, My boys a

965
00:48:00,520 --> 00:48:01,880
Speaker 2: Pennsylvania Dutch suit.

966
00:48:01,760 --> 00:48:05,279
Speaker 1: Involving dough boiled in chicken broth or chicken stock and

967
00:48:05,360 --> 00:48:06,359
Speaker 1: it's made with beef hash.

968
00:48:07,840 --> 00:48:12,359
Speaker 2: Yeah, yeah, that's exactly what it is, all right. Last one,

969
00:48:12,480 --> 00:48:13,040
Speaker 2: last one.

970
00:48:13,920 --> 00:48:19,719
Speaker 1: If you have electoraphobia, what are you afraid of? Loose

971
00:48:19,800 --> 00:48:25,239
Speaker 1: leaf paper, chicken or bread?

972
00:48:26,680 --> 00:48:29,960
Speaker 2: I'm trying to like use like etymology and stay on

973
00:48:30,000 --> 00:48:32,920
Speaker 2: the theme of British. It's going to have to be

974
00:48:33,040 --> 00:48:36,240
Speaker 2: chicken is elep chicken.

975
00:48:36,360 --> 00:48:39,719
Speaker 1: Electorophobia is an intense, uncontrollable fear of ship.

976
00:48:40,360 --> 00:48:45,040
Speaker 2: So that was what black people have, the fear of phobia.

977
00:48:46,920 --> 00:48:50,960
Speaker 1: People electrophobia have excessive fear and anxiety are on roosters

978
00:48:51,000 --> 00:48:51,560
Speaker 1: and hens.

979
00:48:51,640 --> 00:48:52,120
Speaker 2: Oh shit.

980
00:48:52,320 --> 00:48:54,440
Speaker 1: So when it comes to the down North Foundation, how

981
00:48:54,480 --> 00:48:56,239
Speaker 1: can our listeners help out?

982
00:48:56,320 --> 00:48:59,400
Speaker 2: Can we volunteer? Can we donate? Is our website down

983
00:48:59,440 --> 00:49:04,319
Speaker 2: North Foundation dot org. We're always doing community events. You

984
00:49:04,320 --> 00:49:08,000
Speaker 2: can donate on there, just tap in, shoot us an email.

985
00:49:08,080 --> 00:49:13,759
Speaker 2: We're always looking for volunteers. We are really community involved.

986
00:49:13,800 --> 00:49:15,960
Speaker 2: So our first year at a restaurant, we did a

987
00:49:15,960 --> 00:49:19,120
Speaker 2: free lunch program. I would do like a slice of pizza,

988
00:49:19,760 --> 00:49:23,360
Speaker 2: some fries, and a chicken tender and we got people

989
00:49:23,400 --> 00:49:25,600
Speaker 2: to this day. I can't wait till the summertime when

990
00:49:25,640 --> 00:49:27,480
Speaker 2: y'all giving that because it's like, we gonna keep on

991
00:49:27,640 --> 00:49:30,560
Speaker 2: pressing for the neighborhood and we want to just be

992
00:49:30,680 --> 00:49:34,560
Speaker 2: that resource. So if you need a job or connect

993
00:49:34,600 --> 00:49:36,600
Speaker 2: to anybody anything that you want to do, it's like,

994
00:49:36,920 --> 00:49:39,640
Speaker 2: you know, it's nothing like networking. Yeah, so we strive

995
00:49:39,719 --> 00:49:41,360
Speaker 2: to be that glue for the community.

996
00:49:41,840 --> 00:49:45,840
Speaker 1: Wow, I'm just lord, thanks for coming on, Flaky Biscuit.

997
00:49:46,040 --> 00:49:48,400
Speaker 1: My listeners are going to be very thrilled. This episode

998
00:49:48,440 --> 00:49:50,920
Speaker 1: is very powerful, very special. I want y'all to go

999
00:49:50,960 --> 00:49:53,000
Speaker 1: out there and make sure we're helping the Downlo Foundation.

1000
00:49:53,040 --> 00:49:55,720
Speaker 1: If you're in Philly, pull up. If you're not in Philly,

1001
00:49:56,000 --> 00:49:57,920
Speaker 1: get on the website. I'm gonna be out here for

1002
00:49:57,960 --> 00:50:01,160
Speaker 1: sure doing some kind of collaboration with download. But thanks

1003
00:50:01,200 --> 00:50:03,560
Speaker 1: for coming on. Flaky Biscuit was an honor to have you.

1004
00:50:03,560 --> 00:50:05,719
Speaker 2: And thank you for having me man, thank.

1005
00:50:05,480 --> 00:50:12,799
Speaker 1: You, thank y'all so much for listening. I'm beaming right

1006
00:50:12,800 --> 00:50:16,360
Speaker 1: now having met Chef Mike. You can find the recipe

1007
00:50:16,360 --> 00:50:19,400
Speaker 1: for the chicken and dumplings on shanaland dot com. And

1008
00:50:19,440 --> 00:50:21,480
Speaker 1: I want to know how it goes. Apparently I did

1009
00:50:21,520 --> 00:50:23,279
Speaker 1: okay today, you know what I mean, like being got

1010
00:50:23,280 --> 00:50:24,200
Speaker 1: the stone ground flowers.

1011
00:50:24,360 --> 00:50:25,040
Speaker 2: It's all good.

1012
00:50:25,360 --> 00:50:27,720
Speaker 1: You can just use all purpose flour, make a nice dumpling,

1013
00:50:28,040 --> 00:50:29,760
Speaker 1: melt some butters, make a flaky biscuit.

1014
00:50:29,800 --> 00:50:30,160
Speaker 2: I don't know.

1015
00:50:30,320 --> 00:50:32,879
Speaker 1: Do something. Tag me URIs and Brian, tag Chef Mike

1016
00:50:32,920 --> 00:50:35,640
Speaker 1: at coolm Is, post your photos, your videos, let us

1017
00:50:35,640 --> 00:50:37,879
Speaker 1: know how you did. You can support the down North

1018
00:50:37,920 --> 00:50:40,520
Speaker 1: Foundation donate or buy some of their swag at down

1019
00:50:40,520 --> 00:50:43,280
Speaker 1: North Foundation dot org. All of these handles and links

1020
00:50:43,320 --> 00:50:45,680
Speaker 1: I've mentioned are in the show notes for the episode.

1021
00:50:47,440 --> 00:50:50,200
Speaker 1: Like Flakey Biscuits, leave us a shiny five star review.

1022
00:50:50,680 --> 00:50:53,759
Speaker 1: Make sure you subscribe, like your share, Thank y'all for

1023
00:50:53,800 --> 00:50:58,400
Speaker 1: the support. Blakey Biscuit is executive produced by Sandy Bailey,

1024
00:50:58,560 --> 00:51:03,759
Speaker 1: alex Alja, Laura Homan, Tyler Klang, and Gabrielle Collin. Our

1025
00:51:03,800 --> 00:51:07,000
Speaker 1: creative producer is Bridget Kenna and our editor and producer

1026
00:51:07,040 --> 00:51:10,600
Speaker 1: is Nicholas Harder, with music by Crucial. Recipes from Flaky

1027
00:51:10,600 --> 00:51:13,720
Speaker 1: Biscuit can be found each week on Shondaland dot com.

1028
00:51:13,960 --> 00:51:17,640
Speaker 1: Subscribe to the Shondaland YouTube channel of more Flaky Biscuit content.

1029
00:51:21,080 --> 00:51:24,360
Speaker 1: Flaky Biscuit is a production of Shondaland Audio in partnership

1030
00:51:24,360 --> 00:51:28,279
Speaker 1: with iHeartRadio. For more podcasts from Shondaland Audio, visit the

1031
00:51:28,320 --> 00:51:32,160
Speaker 1: iHeartRadio app, Apple Podcasts, or wherever you listen to your

1032
00:51:32,160 --> 00:51:32,800
Speaker 1: favorite shows.