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Speaker 1: go online to Reliability Investment dot com. That's Reliability Investment

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Speaker 1: dot com. My next guest, she's on the line because

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Speaker 1: I've just been I was, I was joking with our

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Speaker 1: prior to this call, and she says, I'm such an

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Speaker 1: exciting guy, and that maybe feel even more important. My

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Speaker 1: next guest has a distinctive look and a distinctive style

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Speaker 1: when she enters the kitchen with her trademark spiky blonde hair.

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Speaker 1: She's the host of Food Networks Worst Cooks in America,

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Speaker 1: and I'm teasing these folks cannot cook, a prime time

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Speaker 1: show where he leads a team of hopeless I don't

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Speaker 1: know if the word hopeless is really the word horrible

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Speaker 1: should be. The test is that of hopeless home cooks

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Speaker 1: from around the country through a culinary that's a big time.

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Speaker 1: We're about the culinary Bhoo camp. Please working with the

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Speaker 1: money making conversation New York Times bestselling author and Barrel

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Speaker 1: Hi and what's that? What's that enough? What's that enough?

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Speaker 1: And come on that? Wow? That was something. I mean,

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Speaker 1: I feel like that's a lot to live up to.

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Speaker 1: And let me just tell you so first of all,

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Speaker 1: first of all, let's listen. Let's get to the thing

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Speaker 1: that always catches my eye, and I'm sure it catches everybody.

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Speaker 1: The hair. The hair. Okay, now, because see see I

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Speaker 1: see that hair. This is you know, man, I'm a

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Speaker 1: trademark guy marking in Brandon. That's my game. And I

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Speaker 1: just always have been wanting to see a logo with

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Speaker 1: that little hair flip, a silhouette with that hair flip.

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Speaker 1: Is that in the works? Is that in the works?

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Speaker 1: And you know it's It's something that I've tossed around

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Speaker 1: of for years. And actually, um, I used to have

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Speaker 1: some chef jackets at a restaurant that I worked at

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Speaker 1: that had a little silhouette of me, a little line

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Speaker 1: drawing with my hair. So I've been working on getting

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Speaker 1: another one done. But yes, my hair is the thing

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Speaker 1: that people like stop me on the street and they say, oh,

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Speaker 1: I recognize the hair. I was you? No one else

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Speaker 1: has that hair. It's like, I mean, I'm I have

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Speaker 1: done worse cooks, uh several times with my very good

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Speaker 1: friend Rachel Ray. And one time we went to a

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Speaker 1: Jets game and we were walking around in the stadium

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Speaker 1: and people saw me and she was like she could

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Speaker 1: just zip around and go by unnoticed, and she said,

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Speaker 1: you can run recon for me any time. You know.

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Speaker 1: It's like, oh, thanks, rage, because you know, the thing

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Speaker 1: about this is that you know that is a brain,

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Speaker 1: that is a part of you that you know most

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Speaker 1: people would die for. That you have a recognizable look.

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Speaker 1: And also you're a You're attractive with the recognizable look.

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Speaker 1: This is not a look. It looks crazy, aren't you

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Speaker 1: Witt's Charmer. It's so funny. People people on on Instagram

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Speaker 1: and Twitter all the time. It's like my hair is

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Speaker 1: so weirdly polarizing to people, like people love it or

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Speaker 1: hate it. To stay away from the haters. Come to Rushan,

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Speaker 1: Come to Rushan. I mean, I think I want to

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Speaker 1: be your best friend now, but you also have that

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Speaker 1: other look that I love. It's kind of like it's

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Speaker 1: all out. It's kind of like, you know, it's it's

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Speaker 1: kind of like I've seen that the hair do was

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Speaker 1: kind of like spiked throughout the whole hair that's stout.

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Speaker 1: You know, I'm trying to I'm trying to. I'm not

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Speaker 1: saying my hairstyle, but I've seen that look you do

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Speaker 1: that look too? Right? Um? Well, I mean, you know,

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Speaker 1: the hair is pretty much what it is. But I

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Speaker 1: don't know. I mean, it's not that I try to,

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Speaker 1: you know, particularly be outside of the box. It just is,

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Speaker 1: you know, it just as kind of the cook arena

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Speaker 1: that's me. I guess no, no, no, you know the

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Speaker 1: no cook arena, No cook arena. Beautiful hairman. I love it, okay,

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Speaker 1: because I'm very happy to the one. I just you know,

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Speaker 1: I'm in life for for the adventure and the joy

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Speaker 1: of it. Okay. Now you you you've you're excelling your

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Speaker 1: your media dolling, uh social media influencer and you you

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Speaker 1: host this show about worst Cooks? How did that come about?

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Speaker 1: Because you know, nobody comes about you know, goes to college,

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Speaker 1: goes to kitchens and trains to say I want to

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Speaker 1: be on TV? How did that transition from what you do,

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Speaker 1: what you what you love to do to television? How

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Speaker 1: did that transition happen? First, UM, well, I have to say, UM. Actually,

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Speaker 1: years ago, when I first started out wanting to be

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Speaker 1: a cook, UM, there was not even Food Network to

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Speaker 1: aspire to be on. Right. No, I just I mean,

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Speaker 1: I just wanted to be a cook week for this

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Speaker 1: year love and the passion of it. UM. And I

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Speaker 1: worked really hard at it. And just because I loved it,

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Speaker 1: I couldn't work hard enough. I couldn't do enough. And um.

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Speaker 1: Years after I had been working in kitchens in New

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Speaker 1: York City and in Italy. UM, I worked for Mario

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Speaker 1: Batali and he asked me if I would be on

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Speaker 1: his and chef team. So that's how I started on

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Speaker 1: Food Network. UM. And I think after a few seasons

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Speaker 1: of doing Iron Chef, then the Food Network was like, oh,

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Speaker 1: maybe this chick does really know how to cook. Let's

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Speaker 1: see if she can cook and talk. UM. So they

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Speaker 1: gave me a screen test and my first show, Secrets

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Speaker 1: of a Restaurant Chef, came out of that. UM. And

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Speaker 1: then Worse Cooks came down a little like you know,

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Speaker 1: a year or so later. UM. And weirdly, Worse Cooks

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Speaker 1: is the one that has stayed. I mean it's been

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Speaker 1: on the air for I think I don't know, eight

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Speaker 1: or ten years now something, and it's just I love

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Speaker 1: doing that show so much because it's so I mean,

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Speaker 1: the people are nutty, let me just tell you. And

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Speaker 1: it's like it's like I'm the Queen of the Land

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Speaker 1: of the Misfit Toys. Like there's a reason, there's part

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Speaker 1: of that when I worked together. You're very animated. You know,

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Speaker 1: I'm saying you animate. You one of the people that

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Speaker 1: your your your face is made for TV because you

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Speaker 1: you can deliver or you can deliver a happy moment

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Speaker 1: or like this is much of crap moment right right

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Speaker 1: with a look right And I mean half the time

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Speaker 1: I don't even know I'm doing it. My face just

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Speaker 1: does it. Um. It's like people then say to me like, oh,

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Speaker 1: you want to play poker, because he definitely would any

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Speaker 1: high of a terrible poker face. Like every thought that

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Speaker 1: goes through my mind is like expressed on my face.

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Speaker 1: But I mean it's it's the people. I mean, they

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Speaker 1: start off so bad. They're just awful. And it's like

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Speaker 1: the number one thing people ask me, like, are the

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Speaker 1: people in Worse Cooks really that bed um? And I

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Speaker 1: have to said, yes, we don't have to fake any

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Speaker 1: of that at all, unfortunately, fortunately, unfortunately, But then they

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Speaker 1: really do dig deep. And you say, it's like doing

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Speaker 1: the show is really hard. It's it takes days and

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Speaker 1: days to film it. It's hours of standing around. It's

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Speaker 1: it's so stressful. And what these people do, uh, I mean,

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Speaker 1: it's amazing what they do and it's just so that's

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Speaker 1: why I think it's a really sweet show that that

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Speaker 1: they really dig deep and they make a transformation and

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Speaker 1: then they take that stuff home with them and their

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Speaker 1: families eat better, they cook better. I mean, it's just

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Speaker 1: as amazing the nice things that come from it. Maybe

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Speaker 1: you can answer to this question, because I want my listeners.

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Speaker 1: How does a contestants get on that show? How do

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Speaker 1: they how do they prove that they are they are

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Speaker 1: worse cook? How does that happen? Well, we're pretty good

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Speaker 1: at at picking out the fakers. Um So people want

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Speaker 1: to be on TV. People want to be on TV,

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Speaker 1: you know exactly. Um So, they we go through we

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Speaker 1: have a casting company that does that and they're really

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Speaker 1: good at picking out people that are very earnest, but

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Speaker 1: that also have a stake in the game. You know

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Speaker 1: that there's a reason why they want to learn how

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Speaker 1: to cook or there's a reason why now they're trying

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Speaker 1: to get on the show. And it's a lot of times,

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Speaker 1: you know, it's like they look at the like eating

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Speaker 1: take out every night for them and their kids, and

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Speaker 1: you know they say people say like I want my

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Speaker 1: kids to be able to eat better, or I'm a

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Speaker 1: grandmother and I want to be able to have my

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Speaker 1: grandkids over to my house to to have the grandma

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Speaker 1: moments that I had when I was a little kid.

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Speaker 1: So it just says if I can help families do that,

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Speaker 1: or families eat together and you know, just eat better,

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Speaker 1: that kind of stuff, and I feel like I've done

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Speaker 1: my job. I'm on the phone with a barrel. So

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Speaker 1: he's the stop. I'm gonna say, star because you're talking

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Speaker 1: to me. You're talking to me. You just sta of

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Speaker 1: you know, Worst Cooks in Americas on the Food Network.

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Speaker 1: It premiers August twelve. August twelve. Now, before we go

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Speaker 1: in our first break, I want you to tell me

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Speaker 1: about your favorite guests of all times you can and

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Speaker 1: the guests who frustrated you move the cook who frustrated

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Speaker 1: you the most, it just didn't get it. Can you

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Speaker 1: deliver the message on two of those come on, come on,

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Speaker 1: you can do the talk, and you told me, well,

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Speaker 1: we'll start. Let's start with the one of my most

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Speaker 1: challenging retreats ever, just the worst, I will say most challenging.

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Speaker 1: Um there was I can't remember her name now, but

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Speaker 1: she started off on the day one the baseline challenge,

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Speaker 1: like where we just see like what we're having to

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Speaker 1: work with. And she made this this fried chicken with

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Speaker 1: vanilla in it, and it kind of tasted like a

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Speaker 1: cross between like fried chicken with cake around it. It

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Speaker 1: just was not It was terrible and it was just

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Speaker 1: not cooked well either. But then like a few weeks

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Speaker 1: later down the road, she decided that she really like

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Speaker 1: she just couldn't let it go of this vanilla chicken thing,

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Speaker 1: and like made another recipe with vanilla chickens. And I

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Speaker 1: was like, wait a minute, you realize that's the dish

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Speaker 1: that got you here, right? Um, you think that that

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Speaker 1: dish is going to keep you here? No? Um, you

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Speaker 1: know there was her don't go to the next person,

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Speaker 1: because first of all, I want to let you know

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Speaker 1: that when you when you did that description, I saw

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Speaker 1: your face. You know, that's the dish that got you here.

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Speaker 1: You understand that you show I saw your face and

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Speaker 1: I'm not even looking at you. I saw your face,

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Speaker 1: I saw your expressions. I saw that hair flipped back

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Speaker 1: cause because you know, I don't care what you say

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Speaker 1: when you when you get animated, that hair does move.

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Speaker 1: You know that right it comes to life. See, I

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Speaker 1: always think there's a problem if I have a hair

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Speaker 1: movement and I'm like, wait a minute, we need air spray.

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Speaker 1: We're gonna be right back with my favorite cook of

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Speaker 1: all time. She's on the Food Network and barrel. Right

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Speaker 1: back more money making conversations, keep winning. I just Reshan McDonald.

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Speaker 1: You've been listening, and you have been you still are

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Speaker 1: and listen to money making conversation. I'm your host, Rushan McDonald.

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Speaker 1: The show is her worldwide because I have worldwide guests.

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Speaker 1: One of my worldwide guests on the phone is from

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Speaker 1: the Food Network. She's the host and star of the

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Speaker 1: show Where's Cooks in America. I see that show all

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Speaker 1: the time because I get to watch her. You her

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Speaker 1: a thing because you know, when you watch people do

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Speaker 1: their things, that means that they have stock capacity and

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Speaker 1: also that you learn things from it. And I learned

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Speaker 1: a lot of things about her watching other people who

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Speaker 1: can't cook telling them how to cook, and when people

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Speaker 1: are watching the show where it's cooks in a miracle.

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Speaker 1: What do you think the biggest takeaway from a view

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Speaker 1: for a view? I'm sorry, it's a sorry I did

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Speaker 1: you just went out for a quick second. Sorry. What

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Speaker 1: about the thing that I can take away from No,

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Speaker 1: I don't know. And I just delivered this beautiful statement

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Speaker 1: about it. I know. It was so nice, I think,

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Speaker 1: And then you came back with what you say? What

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Speaker 1: you're saying. I just got in days with you. I

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Speaker 1: tell you I'm gonna fly. Oh my god. Well you

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Speaker 1: know this is what I do. I set you up

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Speaker 1: and I knocked you down here here, I'm here. I'm

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Speaker 1: gonna build you right back up again. So you're so

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Speaker 1: fun and I just I want to keep talking to

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Speaker 1: you forever. So keep telling me again. What you're gonna say.

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Speaker 1: Here's a do is that you know when I watched

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Speaker 1: the show and uh, and you're one of the primary

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Speaker 1: reasons why I watched this sore you watch to see

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Speaker 1: the worst cooks. But I do learn from your show,

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Speaker 1: and I learned because of the fact that you know

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Speaker 1: I was I wasn't always what I considered a cook.

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Speaker 1: I am a really good cook now because of the

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Speaker 1: fact that you make it seem very easy and approachable

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Speaker 1: in the kitchen. And I think that's the number one

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Speaker 1: fear of people when they walk in the kitchen and

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Speaker 1: when they opened a cookbook it seems like rocket science.

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Speaker 1: It's just to use the laym. In turn, what is

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Speaker 1: the biggest takeaway you think viewers have and they watched

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Speaker 1: your show? Well, what I mean, what it is so

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Speaker 1: important to me on Worse Cooks is that, yes, we

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Speaker 1: have the humor factor of you know, the people that

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Speaker 1: are bad, and we have like sort of you know,

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Speaker 1: the setting up every challenge with you know, the scenery

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Speaker 1: and all that kind of stuff. But the most important

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Speaker 1: thing to me is that the people that are actually

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Speaker 1: doing the show really learned something that to me, it's

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Speaker 1: the number one thing that they can do is learn.

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Speaker 1: And my I you know, I'm always in my mind

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Speaker 1: thinking where are the teaching moments? How can I give

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Speaker 1: these people something um? And so I really also when

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Speaker 1: I'm teaching, I try to break down um cooking terms

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Speaker 1: and stuff and just put it in regular language because

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Speaker 1: people don't understand cooking terms. They didn't go to culinary school.

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Speaker 1: So it's like me ask them asking me to go

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Speaker 1: and do their job in that vernacular that I don't

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Speaker 1: know how to do and say all right, here you go,

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Speaker 1: and kind of shove you off into the deep end.

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Speaker 1: So I really try to break things down and give

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Speaker 1: people the cooking techniques of what they are doing and

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Speaker 1: so they can you know, like so they connect the

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Speaker 1: dots for them so they can understand, oh, okay, if

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Speaker 1: I do this, this is going to happen. And that's

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Speaker 1: when I see people, um using the information that I

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Speaker 1: have given them on their own, it makes me happy.

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Speaker 1: I call it like the lightbulb moments, and I sort

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Speaker 1: of feel like a proud mama that you know, I'm like,

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Speaker 1: look look at my little cooks, how they're doing. And

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Speaker 1: I transition to your favorite guests on I know how

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Speaker 1: to transit. I do radio, Young Lady. I have had

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Speaker 1: a lot of favorite guests, but I have to say

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Speaker 1: what my most surprising favorite guests, UM would would be

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Speaker 1: the situation from Jersey Shore. Oh we're going to celebrities now?

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Speaker 1: Well that was Mike. Mike the situation I have to

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Speaker 1: say he was. I mean, I've had a lot of

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Speaker 1: favorite guests over the way over the years, but I

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Speaker 1: will have to say the situation because I expected him

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Speaker 1: to be like a huge douche bag, and that's what

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Speaker 1: it was TV. That's exactly I mean, Like I never

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Speaker 1: watched The Jersey Show because I'm like, this is like

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Speaker 1: dumbass TV. I can't And so when he came in

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Speaker 1: the first day and I was teaching, and he didn't

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Speaker 1: take any notes or anything, and I said, you're not

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Speaker 1: going to take any notes, I was like, all right,

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Speaker 1: if that's the way this is going to go, I

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Speaker 1: will go put you right on that path train and

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Speaker 1: send you right back to New Jersey. Like, if you're

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Speaker 1: going to take this seriously, great, but if not, then

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Speaker 1: I will take you to the bridge or channel that

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Speaker 1: got you here to get you back. And the next

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Speaker 1: day he came in and he took notes. He was

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Speaker 1: so kind, he was so sweet, he was so helpful

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Speaker 1: to everyone. He was a teen player, and I was like, Wow,

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Speaker 1: what a truly sweet guy he really really was, And

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Speaker 1: it kind of it broke my heart a little to

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Speaker 1: send him home. Honestly that I mean, like it never

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Speaker 1: in a million years would I ever think that I

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Speaker 1: would think that about the situation. And that's and that's

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Speaker 1: so let me as you did. Since we made a

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Speaker 1: transient to celebrity Worst Cooks in the World, do you

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Speaker 1: talk differently to the celebrities versus No, I sure don't

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Speaker 1: need to. Celebrities are just like us. One of the

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Speaker 1: talk about when I say that, you know, because you

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Speaker 1: know they're they're known, and they're come in there and

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Speaker 1: they can almost waste your time because they can have

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Speaker 1: an attitude like you you felt the situation had where Oh,

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Speaker 1: there's definitely been celebrities that have had attitude, Yes, very

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Speaker 1: much so. So they sort of weed themselves out pretty quickly.

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Speaker 1: So you know, it's it's when they come in with

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Speaker 1: an attitude and just or they're not going to take

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Speaker 1: it seriously or whatever. Like I mean, they kind of

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Speaker 1: do my job for me and sort of almost eliminate themselves.

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Speaker 1: And that's important because of the show. That that's because

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Speaker 1: the show is to keep moving forwards, not about you.

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Speaker 1: It's about a brand and and you're the host, then

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Speaker 1: you're there. It's entertainment and and and and an informative

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Speaker 1: platform that you make, you know, recipes and put effort

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Speaker 1: to make the recipe. Now let me let's go back

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Speaker 1: to Worst Cop. How does they walk me through the

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Speaker 1: steps of because I've really want to know this, because

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Speaker 1: you bring people into the show they cannot cook, how

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Speaker 1: do you get them? How does that? Do y'all do

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Speaker 1: any pre cooked shows? Or do you all just throw

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Speaker 1: them in the kitchen and just go to work get busy? Well,

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Speaker 1: I mean it's very important to me that, um, I mean,

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Speaker 1: and all of the challenges. I mean, I work very

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Speaker 1: hard with the producers before in the pre production stuff

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Speaker 1: to make sure that the challenges and our building blocks

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Speaker 1: so and that every building block you know, the next

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Speaker 1: challenge or the next episode. Um, we're just building on

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Speaker 1: the building blocks. And then we asked them to to

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Speaker 1: use the stuff that they've learned before, so it kind

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Speaker 1: of winds up to be a whole education and um,

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Speaker 1: I demo for them, um. And I give them all

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Speaker 1: the information that they need to be able to do

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Speaker 1: what we're asking them. I give them all the tools.

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Speaker 1: It's up to them to pick them up and use

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Speaker 1: them all that, you know. So that's why I mean,

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Speaker 1: like no, I would never ever, um you know, yell

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Speaker 1: at someone or send someone home for asking them to

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Speaker 1: do a job that they don't have another show. That's

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Speaker 1: another show, that's another that's that's yeah, others that they

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Speaker 1: You know, when people say to me like, oh, you

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Speaker 1: just yell at people and you're so mean, I'm like, no, no,

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Speaker 1: that's not really the case at all. I'm like, I

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Speaker 1: have tough love. Yes, I set a standard and I

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Speaker 1: expect people to live up to it, and if they

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Speaker 1: don't send there's consequences for that. But um, you know,

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Speaker 1: I very much care about the people. There's no to me,

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Speaker 1: there's no benefit in just bashing people down. I try

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Speaker 1: to lift people up and you do a great job.

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Speaker 1: I want to talk about before we go about writing

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Speaker 1: the cookbooks that you've been what goes into the mindset

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Speaker 1: and why well, I mean honestly there If you think

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Speaker 1: about what a recipe is, it is a set of

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Speaker 1: instructional writing. It is a set of directions on how

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Speaker 1: to complete a task. And a lot of times, um,

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Speaker 1: those recipes are written very poorly. Uh, Instructional writing is

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Speaker 1: very difficult to do well. So I really try to

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Speaker 1: when I'm writing a recipe, put myself in the position

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Speaker 1: of the person who is actually making it, because I

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Speaker 1: want them to be successful at it, and I don't.

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Speaker 1: You know, a lot of times people are like, oh,

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Speaker 1: I tried this recipe, it didn't come out right. I suck,

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Speaker 1: I'm terrible, and it's it might not be about the person.

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Speaker 1: It very well might be the person, but a lot

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Speaker 1: of times the recipes are very difficult to follow. So

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Speaker 1: I try to make my recipes very user or cook friendly.

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Speaker 1: That's key. I'm just going to let you know, because

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Speaker 1: I mean, if people try my recipes and they don't work,

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Speaker 1: they're not going to make any more of my recipes

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Speaker 1: or they're not going to cook. So I want people

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Speaker 1: to feel. I also want people to feel this sense

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Speaker 1: of joy and satisfaction that I feel when I cook

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Speaker 1: for other people and when they eat it and they

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Speaker 1: say this is really good, you know, like it's a

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Speaker 1: great feeling, And I want people to feel that. He

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Speaker 1: like five different characters on this phone, eight different voices.

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Speaker 1: I've heard. You just don't understand. Do you ever listen

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Speaker 1: to yourself talk? And it's a good conversation. I tried,

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Speaker 1: never do just you're just animated on the radio. You

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Speaker 1: go like cookie monster voice. And one time when I

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Speaker 1: was so star struck when I met cookie Monster and

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Speaker 1: he quoted me back to me and I was like,

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Speaker 1: oh my god. It was like the most I was

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Speaker 1: really truly star struck by Cookie Monster. Well here's there

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Speaker 1: is the great beauty of this relationship, because I feel

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Speaker 1: we have a relationship now and and I do too.

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Speaker 1: And you tell about how they can follow you on

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Speaker 1: social media, and because you're doing fantastic on social media,

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Speaker 1: post a lot of great pictures, I know. Thank you. Well,

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Speaker 1: you can follow me on Instagram and Twitter and Facebook

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Speaker 1: at chef am Burrell. Well Facebook is just Amburrell, but

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Speaker 1: Chef and Burrell is my Insta and uh and Twitter.

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Speaker 1: On August twelve, it premiers the new season America's Worst

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Speaker 1: Cooks and she's the host, and uh, continue to do

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Speaker 1: what you do and get that logo from me. Get

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Speaker 1: that logo, you know, the little silhouette with the hair.

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Speaker 1: You gotta get it, definitely will. I think when I

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Speaker 1: get it done, you'll be the first person to see

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Speaker 1: it and I will put it t I'll put it

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Speaker 1: on your T shirt for sure. Okay, you're the best.

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Speaker 1: And don't change, don't don't don't don't keep that animation,

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Speaker 1: keep that spirit. And I'm so happy you called me

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Speaker 1: and I'm so happy. I'm call your life now. Okay,

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Speaker 1: me too, my friend. Thank you so much for having me.

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Speaker 1: This was a delightful conversation. Keep winning, keep winning everybody.

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Speaker 1: I will try. I don't like to lose. Is Raean mcdonald'.

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Speaker 1: You don't listen to money making conversations. Now is the

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