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Speaker 1: deal one more time by raycon dot com slash. I

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Speaker 1: heart him. For the last ten years, this is my

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Speaker 1: guest that's on the line right now. For the last

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Speaker 1: ten years, my next guest has been very popular on

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Speaker 1: the Food Network and the Cooking Channel, two channels. I

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Speaker 1: watched a lot. I watched him because a lot of

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Speaker 1: people can't cook. That's why why watch that And a

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Speaker 1: lot of things they cook, I try. So it benefits

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Speaker 1: me both ways. It entertains me and it also feels

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Speaker 1: my belly. He has his own signature line of cooking

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Speaker 1: sauces and spices that are solding hundreds of stores Norway

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Speaker 1: stores worldwide and can be found in my home refrigerator

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Speaker 1: and cabinet. Just let you know, I seasoned with this

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Speaker 1: brother on the regular basis, and you can get him

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Speaker 1: by going to www. Dot Chef Jarnard dot com. There's www.

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Speaker 1: Dot Chef Jernald dot com. He's on the show to

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Speaker 1: talk about minute things, but more importantly, his own cooking

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Speaker 1: show that will air in the first quarter of eighteen.

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Speaker 1: I called him the Family Shop because he got nine

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Speaker 1: kids we got nine kids. You called family family shop.

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Speaker 1: Please welcome to money making Conversation. Chef Gerard Wells. Thank you.

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Speaker 1: You know it's always a ball. Just listen that you talk.

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Speaker 1: It's Jeff, I got a lot of stuff to say

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Speaker 1: about you. You know what I'm saying. Yeah again, I'll

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Speaker 1: tell you about my relationship. When he called on me,

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Speaker 1: I participated in one of his charity benefits, drove down

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Speaker 1: to uh that was making George Jordan uh and mates.

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Speaker 1: Maybe one of my desserts down there, and people couldn't

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Speaker 1: believe how tasty they were. Was a long line of

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Speaker 1: people are way ol Man had a blad, had a

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Speaker 1: blast and just seeing just seeing your creativity, Uh, just

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Speaker 1: come to light on stage and it's there's no wonder

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Speaker 1: people you know while they gravitate towards you, and you know,

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Speaker 1: it was just truly a blessing and honor to have

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Speaker 1: you to come down and engrace the stage and hear

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Speaker 1: it with us and just cut up and have some

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Speaker 1: fun and cut some great food. Now you go. That's

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Speaker 1: the key, because people, you know, people like you. It's

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Speaker 1: different like if you're an athlete, you know, nobody expects

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Speaker 1: you just running for the yard dash. You know, nobody

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Speaker 1: expects you just dunk and you're in a restaurant, you know,

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Speaker 1: but when you're cook now, they look at you different.

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Speaker 1: When you walk through, they go did you bring anything

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Speaker 1: with you? Got anything I can sample? Got in the recipe?

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Speaker 1: So you don't never ask some quarterback for a play.

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Speaker 1: You gotta play I can use. But when you're a

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Speaker 1: cook a bank up, they want to know some extra

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Speaker 1: stuff like how did your season, what's what you put

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Speaker 1: on the bibe queue, how did you make that case

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Speaker 1: so that cake taste so good? What's your season in

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Speaker 1: the meat with That's the question you get on a

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Speaker 1: regular basis, chef, don't you all the time? You know?

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Speaker 1: I can't. I can't go to a function, I can't

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Speaker 1: go to an event that doesn't even pertain to food.

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Speaker 1: And someone is always coming up to me acting about

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Speaker 1: something dealing with some kind of food, some kind of advice,

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Speaker 1: whether or not is it something that I know how

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Speaker 1: to cook or show them how to cook, or had

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Speaker 1: I tried something before? But it's it's it's a non stuff.

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Speaker 1: It's one of those things. Being in the culinary industry,

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Speaker 1: when you're embedded any you can't turn it off. It's

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Speaker 1: it's almost like it's a it's an ongoing twinter for

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Speaker 1: our thing. But but one of the things that I

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Speaker 1: truly I love it. I honestly love what I do

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Speaker 1: and I love sharing them with people. And I think

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Speaker 1: that's one of the biggest things with a lot of

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Speaker 1: us that are in culinary culinary art. We do it

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Speaker 1: and we create the art just for the sake of

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Speaker 1: others loving what we do. And that's all I love

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Speaker 1: talking to See he's a professional. I am just a

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Speaker 1: guy that just goes in the kitchen and just I

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Speaker 1: make a lot of mistakes. But don't nobody know about

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Speaker 1: me exactly. That's when you when you cook, you can

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Speaker 1: make a mistake and fix. When you're begging though mistake,

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Speaker 1: you make a mistaken show up coming out there. Chemistry. See,

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Speaker 1: there's a difference in a lot of people don't realize

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Speaker 1: there's a big difference in cooking and baking. That's why

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Speaker 1: you have a lot of a lot of ships of

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Speaker 1: color culinary art school. They choose wisely on which field

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Speaker 1: they want to go into because of the simple fact

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Speaker 1: bacon is a is a technology and the chemistry within

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Speaker 1: this self. You add the wrong amount of baking soldier

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Speaker 1: or powders to something, you get a completely different effect.

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Speaker 1: You add the wrong color, you at the wrown season

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Speaker 1: and all of these things show up, and bacon versus

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Speaker 1: cooking it can be masked a little more. You messed

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Speaker 1: around and you put the wrong thing in the cake.

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Speaker 1: Now you got a lump side of the cake. And

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Speaker 1: you guess what I'm gonna tell you. A good friend

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Speaker 1: of mine, one of the clients are Ariva Martin. She's

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Speaker 1: at any challenge. The young lady also on the show

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Speaker 1: with Via Fox. She's one of the analysts on her show.

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Speaker 1: And she sent me a recipe she technically her corn

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Speaker 1: bread recipe. She's a rash This is a killer corn

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Speaker 1: bread recipe. Well, you know, Rashaan just can't do what

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Speaker 1: they said. Now, I just can't do what they said.

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Speaker 1: So I added some sugar because I like a little

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Speaker 1: sugar in my corn break. Okay, her recipe didn't have

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Speaker 1: sugar nowhere in it, but I added a little corner

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Speaker 1: and kept it four hundred degrees. And that bad boy

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Speaker 1: came out lump side it because I added sugar. I

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Speaker 1: messed up. Brother. See when you started adding stuff to

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Speaker 1: a recipe, that works. You gotta make heat differences, baking differences.

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Speaker 1: But I'm gonna ride it out. It's that four undred

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Speaker 1: degrees I wrote it out for in degree, so so

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Speaker 1: you know, the inner section of the cake or the

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Speaker 1: other corn bread was not fully cooked. So I just

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Speaker 1: I just cut that little inner part out and road

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Speaker 1: and nobody knew about it. Now. Oh oh, I just

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Speaker 1: took that mid apart out went on by my business

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Speaker 1: brother business. But that's what I just say. That that

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Speaker 1: is just give you an example of what you were saying.

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Speaker 1: If you change something, you alter something overmashing something when

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Speaker 1: you're baking, it's gonna come out when you pull out

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Speaker 1: of the oven or before you pull it out of

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Speaker 1: that because you may have to pull out out of

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Speaker 1: that open early because it's just not gonna work. That's true.

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Speaker 1: That's true. And you know, and baking a lot of

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Speaker 1: things outside of just ingredients, time, temperature. You know the

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Speaker 1: people that for instance, in Denver, Colorado, they're cooking, they're

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Speaker 1: cooking different. You know up in the in the mountains,

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Speaker 1: they're they're baking different because of the temperature range, just

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Speaker 1: the humidity and the atmosphere where they are. All of

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Speaker 1: that plays a factor, and baking is so many things,

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Speaker 1: and you know, and that's why my my heat is

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Speaker 1: off to you always, you know, because I honestly I've

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Speaker 1: I've had to under trying some of your food and

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Speaker 1: watching and seeing seeing some of the videos that you cook,

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Speaker 1: that you that you create, and I think that you

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Speaker 1: do a very good job. Especially one of the biggest

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Speaker 1: things is even how you master the art of no

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Speaker 1: bake recipes for the simple A lot of people gravitate

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Speaker 1: towards those because it takes a lot of the as

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Speaker 1: we say, the nonsense. Will have to try to feel

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Speaker 1: your way through it because the no bay it gets

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Speaker 1: you in and gets you out fast. And guess what,

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Speaker 1: you get that same quality dish out of it. Hey,

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Speaker 1: you gotta love of that. Especially at the same time

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Speaker 1: by providing the no bag option. Guess what I ain't

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Speaker 1: gotta have. Ain't gotta have to catch him four hundred

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Speaker 1: degrees Lord in the summertime, that pays a big price.

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Speaker 1: Time happy, We're to tell you half you love that

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Speaker 1: extra heat. Now, I'm gonna tell you chef. You know

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Speaker 1: he's on my social media every Saturday. He posted a recipe,

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Speaker 1: a video. Um he's been doing it over over a

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Speaker 1: year and consistently because I support him. I support him

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Speaker 1: not only as a friend, but his skill set and

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Speaker 1: he's a hard worker. Well, his hard work is finally

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Speaker 1: taking him to the next level. Something I've been weighing on,

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Speaker 1: something I've been trying to do with him. Well, he

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Speaker 1: has a new show called The New Soul Kitchen. Now,

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Speaker 1: what network is that on? New Soil Kitchen is on

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Speaker 1: Cleo TV, the new network that TV one lunched in

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Speaker 1: conjunction with Comcast NBC, So Cleo TV. Now is that

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Speaker 1: is that? Is there a channel yet or you just

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Speaker 1: know yet? Because it didn't give you an official debate day?

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Speaker 1: Debut day? The debut day um set right now for

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Speaker 1: Cleo TV as a whole is January the nineteenth, um

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Speaker 1: is when the new channel we were appear on all

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Speaker 1: cable outlets such as Comcast, Expenity, things of that nature. Um,

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Speaker 1: the actual day my show are on, we don't know yet.

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Speaker 1: We just we just know that it's gonna be in

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Speaker 1: this in this first quarter between them. But we know

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Speaker 1: that the channel itself goes live January the nineteen, So

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Speaker 1: we're truly looking forward to that. We're gonna come back

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Speaker 1: to the next day. We're gonna break down the new

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Speaker 1: Soul kid because he has a co host and I

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Speaker 1: want to hear about that because Chef loved to talk.

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Speaker 1: You know, he loved to dominate that kitchen. So it's

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Speaker 1: a co host and we're gonna talk about the best

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Speaker 1: thing I ever ate. Oh, you know, I love that conversation,

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Speaker 1: money making conversation. I'm back with my man, Chef Jernard

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Speaker 1: Wells Uh, the family chef. Uh. You've seen him many

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Speaker 1: times on the Food networking the Cooking Channel, or his

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Speaker 1: signature line of cooking sauces and spices and a Soul

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Speaker 1: and hundreds of stores worldwide, and it can be found

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Speaker 1: in Rushan McDonald's home and refrigerate a kitchen and cabinet,

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Speaker 1: or you can go to ww dot Chef Jannard dot

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Speaker 1: com as www dot Chef Jannard dot com and you

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Speaker 1: can buy the product yourself. Um, here's a lot of

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Speaker 1: things happening that I'm so proud of. I've been supporting him.

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Speaker 1: We just create. We hit it off. He came on

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Speaker 1: my show as a as a basic interview like so

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Speaker 1: many other people, and I just felt that he was

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Speaker 1: a person that I wanted to have in my life

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Speaker 1: as a as a friend, and he wanted me to

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Speaker 1: be in his life as a friend, which is cool

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Speaker 1: because it's it's hard when you just want to be

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Speaker 1: a friend. I might go, I don't want that type

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Speaker 1: of relationship. So he said, I like you, you like me,

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Speaker 1: and we love to eat. That was the key. That

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Speaker 1: was the key to the friendship denominator of demat. We

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Speaker 1: as a new show on Cleo TV that's launching this mark.

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Speaker 1: The network is launching this mark with podcast. It's called

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Speaker 1: The New Soul Kitchen. How did you finally get on

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Speaker 1: TV with your own show? Chef? You know, you know,

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Speaker 1: hard working press events always pays off. But then you know,

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Speaker 1: it was a compilation of many things, being at the

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Speaker 1: right place the right time, having the right people in

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Speaker 1: my life to support me. Um Ms Cathy Hughes is

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Speaker 1: a is a is a strong mentor in my life

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Speaker 1: as well, just like you. Um My PR person Carlo

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Speaker 1: Scott has always been advocating for me. And when this

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Speaker 1: opportunity was um new Cleo TV was was spearheaded by

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Speaker 1: Michelle Rice to the GM of TV one. UM. This

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Speaker 1: was one of her brain child and when it was

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Speaker 1: brought to life. One of the things that the network

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Speaker 1: deal was they reached out to one of the top

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Speaker 1: production companies, which is Powerhouse Production that's ran by UM

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Speaker 1: operated by Too African American Ladies out of Jersey, and

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Speaker 1: me already having a great relationship with them. UM. It

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Speaker 1: was just a compilation of so many things come together.

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Speaker 1: And then not to not to mention that I had

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Speaker 1: over ten years of experience with Food Network, so I

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Speaker 1: was already talent that was being groomed for my own

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Speaker 1: anyway and putting into work and just waiting until my turn.

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Speaker 1: And that's what it is. You know. We can't we

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Speaker 1: can't determine when it's gonna come and how it's gonna come,

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Speaker 1: but we always have to be ready. And that's my

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Speaker 1: biggest thing, is just staying ready in life. And so

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Speaker 1: when this opportunity presented itself, and when they presented the

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Speaker 1: concept of the show to me, I knew it was

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Speaker 1: the perfect perfect combination. Being the Emily Chef a show,

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Speaker 1: New Soul Kitchen. One of the biggest things are just

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Speaker 1: recently released Least a cookbook by the name of Southern Modified,

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Speaker 1: and that was the style of cooking that that society

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Speaker 1: that we're going in. We want what we want, we

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Speaker 1: love what we want, but a lot of times we

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Speaker 1: want it in a more health conscious style. And and

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Speaker 1: this show concept has two parts. It has meat cooking

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Speaker 1: the way I'm traditionally known to cook, the cooking in

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Speaker 1: a more health conscious way. But then my co host,

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Speaker 1: her name is Porscha Thomas. Porsha Thomas is also Peter

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Speaker 1: Thomas's daughter. If you remember the show The Real Housewives

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Speaker 1: of Atlanta, UM, he was one of the stars on there.

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Speaker 1: But Peter has a series of restaurants from Charlotte to Miami,

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Speaker 1: and his daughter because she doesn't fall far from the

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Speaker 1: kitchen table because she's a very outstanding cook. But one

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Speaker 1: of the things is as a chef, she's a vegan chef.

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Speaker 1: So the concept of the show is meat cooking the

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Speaker 1: way I cooking. Then imagine having a vegan shift right

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Speaker 1: beside you, breaking bread, chopping it up, having fun and

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Speaker 1: cooking the saying styles of food and I'm cooking it

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Speaker 1: set for a vegan audience. So she's doing vegan. You

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Speaker 1: said you're doing non vegan. Yeah, I'm doing non vegan.

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Speaker 1: So the so the benefits for me is I get

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Speaker 1: to try all the food because she's actually vegan. See,

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Speaker 1: I not understand why you we were inviting me down there.

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Speaker 1: You know, up, I got double food. You know that

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Speaker 1: she's not gonna come over and get this hamburger or

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Speaker 1: this shrimp coming over. Your boy, he just lasagna with

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Speaker 1: me and then you go away and get that vegans like,

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Speaker 1: because you know, I'm like Mikey in the kitchen, I

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Speaker 1: eat it everything and if the dessert, I eat that too.

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Speaker 1: So so just so, so with that being said, what

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Speaker 1: is your personality like? Because you're bigger than life personality.

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Speaker 1: You're up for you, You're you're articulate, you're you know,

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Speaker 1: you have a culinary back round, you're professional, and you're funny.

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Speaker 1: They did they put you with a like Julia Child's

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Speaker 1: type person? What is this person you put your because

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Speaker 1: you can't put you live people in the same room. No,

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Speaker 1: you can't. Actually, uh, I guess to the almost be

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Speaker 1: like the Yan Yan and the Yang the cool that

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Speaker 1: our our characters just merge into each other. She's she's

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Speaker 1: more of the subtle, but don't get a confused. She

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Speaker 1: has a very fun side about herself and she and

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Speaker 1: she loves to just have fun. But it takes me

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Speaker 1: one of those people, as they say, the life of

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Speaker 1: the party, to truly just bring it out. When you

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Speaker 1: got that one friend that's kind of cool, come with

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Speaker 1: the demeanor, and then you got that one friend is

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Speaker 1: just kind of all over the place. I'm their friends

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Speaker 1: all over the place and saying, this person gotta be

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Speaker 1: different from you. Now, yeah, we're talking about it with

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Speaker 1: chef dear Wells just all over the place in the kitchen.

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Speaker 1: Who who was amazing. Here's a new show that's coming

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Speaker 1: out on Cleo TV network. That's a that's a like,

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Speaker 1: I want to say, sister of TV one, sister just

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Speaker 1: a channel for TV one. The new show is called

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Speaker 1: New Soul Kitchen. It's coming out in the first quarter

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Speaker 1: of fact. You know when when when you get that

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Speaker 1: official day, you just drop on the air. You know,

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Speaker 1: you know I'm gonna support you, but just drop back

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Speaker 1: on the air. So we're getting and bring her bring

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Speaker 1: much personality, so you know I can find out you know,

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Speaker 1: she she don't even know what she's about to walk into,

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Speaker 1: but she's like a chameleon to you know me and Vegan.

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Speaker 1: You know, come on that Vegan. You know that's gonna

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Speaker 1: be a fun conversation. So she'll be but you'll be amazed,

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Speaker 1: You'll be you'll be amazing something she had some some

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Speaker 1: amazing dishes, and just seeing her create some of the things,

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Speaker 1: um well, what she usually like nutritional yeas flakes. These

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Speaker 1: is probably falling obviously to certain people. But just seeing

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Speaker 1: how they come together, making cash you nuts into into

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Speaker 1: different butters and stuff like that, and just seeing what

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Speaker 1: she does. You know, I had a ball stepping into

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Speaker 1: her world, because that's what it's about in the field

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Speaker 1: of food or culinary is being able to step into

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Speaker 1: everyone's where inexperienced them because we cooked the way we cooked,

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Speaker 1: because it's about experiencing who I am, and we were

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Speaker 1: paired together to share the ability of how you know,

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Speaker 1: everybody has those friends or family members. I don't care

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Speaker 1: who it is. You may be eating, um me, whatever

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Speaker 1: it is that you eating, but then you always gonna

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Speaker 1: have somebody coming over to the dinner party. They're saying, Hey,

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Speaker 1: I'm a I'm a vegetarian, I'm a vegan, I don't

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Speaker 1: eat cheese. So how do you meet the need for

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Speaker 1: everybody at the party so everybody is happy? And that's

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Speaker 1: what this is about. Im before we get off the air.

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Speaker 1: The best thing I ever ate. You know, he actually

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Speaker 1: invited me to one of the shoots that was at

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Speaker 1: the Battery Park, and I was so mad because I

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Speaker 1: couldn't make it. I couldn't make it. That's free food,

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Speaker 1: free food, free food. One thing you can give Rishawn

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Speaker 1: on a lot of levels. You listen, you checked me.

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Speaker 1: Some really good food is showing up. I'm there. In fact,

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Speaker 1: if there is a a barbecue festival in Texas every year,

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Speaker 1: you paid, like I paid like a hundred dollars to

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Speaker 1: go on there, and I can eat every It's like

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Speaker 1: my fifty restaurants for going there with my little trade.

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Speaker 1: You're going there with a trade and you can go

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Speaker 1: to every restaurant and just give whatever you want. Obviously,

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Speaker 1: oh so so when you told me to come on,

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Speaker 1: that was so mad when I couldn't make it. So

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Speaker 1: for next month, you're part of that very popular series.

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Speaker 1: The best thing I ever ate, best theme I ever ate,

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Speaker 1: I'm changing the name of the show. Thing is not

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Speaker 1: the name of the show. You won't find that if

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Speaker 1: you google it. The best thing I ever ate, which

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Speaker 1: you're air in February, tell me a couple of the

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Speaker 1: places that you send people. Uh that if you recommend

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Speaker 1: that we should go this local to the Atlanta area.

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Speaker 1: Oh man, the best things I ever ate. You know it, yes,

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Speaker 1: next month on the Cooking Channel. But some of the

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Speaker 1: best places, like you said, c l at c ELTs

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Speaker 1: is an amazing steakhouse that's actually sits in the battery.

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Speaker 1: Um it was that Marietta. Uh. The steaks are phenomenal

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Speaker 1: and I wish you had to join me there because

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Speaker 1: I couldn't even finish it all over so much. Oh

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Speaker 1: and the barbecue shrimp are truly to die for. So

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Speaker 1: we got c el It's we got fat Mats, which

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Speaker 1: is a barbecue staple here here in the I missed.

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Speaker 1: He called me on that. Yeah, look, you can't come

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Speaker 1: to Atlanta and not not go to Fat Mats and

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Speaker 1: experience the barbecue there. It's one of those those down

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Speaker 1: home places as we call them, dinner, dit drive ins

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Speaker 1: and dies. It's one of those spots. Don't let the

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Speaker 1: food or the image of the place fool you. Great food,

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Speaker 1: great people, the whole nine yards. Then another place we

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Speaker 1: are high tailed it out to actual Athens, Georgia. Athens, Georgia,

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Speaker 1: it's an amazing restaurant there all homemade, and this is

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Speaker 1: one of the things the best things that I ever

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Speaker 1: ate is about different restaurants that I've experienced. I've taken

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Speaker 1: my family to my kids too, and I just love

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Speaker 1: the food so much that I want to share with

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Speaker 1: the world because I want other people to experience how

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Speaker 1: great this food is. Well, I'm gonna tell you something.

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Speaker 1: I always appreciate the chef. Every Saturday you can catch

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Speaker 1: his favorite restiper. He's on uh at Rashaan McDonald uh

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Speaker 1: my Facebook page. I said this young man because guess what,

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Speaker 1: his a fantastic wife who I probably talked to it

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Speaker 1: more than I talked to you, because she's she's amazing. Uh.

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Speaker 1: But you're keeping successful. You gotta come back when you

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Speaker 1: get that actual date of the h of this new

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Speaker 1: soul kitchen. Uh a date. We gotta bring you back

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Speaker 1: so I can get her as part of the Rushan

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Speaker 1: McDonald prove. But man, you keep winning, my man. Listening

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