1
00:00:00,200 --> 00:00:03,520
Speaker 1: At ADP, we understand the importance of building the right

2
00:00:03,600 --> 00:00:07,160
Speaker 1: team and offer the data insights to help. Just as importantly,

3
00:00:07,440 --> 00:00:11,320
Speaker 1: our AI technology helps you pay the team accurately grow

4
00:00:11,360 --> 00:00:17,160
Speaker 1: stronger with a dp HR, talent, time and payroll. We've

5
00:00:17,200 --> 00:00:19,919
Speaker 1: all felt left out, and for people who moved to

6
00:00:19,960 --> 00:00:23,240
Speaker 1: this country, that feeling lasts more than a moment. We

7
00:00:23,280 --> 00:00:26,480
Speaker 1: can change that. Learn how it Belonging begins with us

8
00:00:26,520 --> 00:00:31,440
Speaker 1: dot org. Brought to you by the ad Council. Hi,

9
00:00:31,680 --> 00:00:34,680
Speaker 1: I'm Saracoustack. I'm the NBA analysts for they S Network,

10
00:00:34,960 --> 00:00:38,760
Speaker 1: and I'm hosting a new podcast called NBA Flashback. NBA

11
00:00:38,800 --> 00:00:41,680
Speaker 1: Flashback takes you back to the best moments in NBA

12
00:00:41,800 --> 00:00:48,680
Speaker 1: history through exclusive archival audio from the NBA vault, and

13
00:00:48,720 --> 00:00:51,440
Speaker 1: each week we'll have new interviews with the legends who

14
00:00:51,440 --> 00:00:54,600
Speaker 1: were actually on the court. Check out NBA Flashback on

15
00:00:54,680 --> 00:00:58,000
Speaker 1: the I Heart Radio app, Apple Podcasts, or wherever you

16
00:00:58,080 --> 00:01:03,400
Speaker 1: get your podcast. My next Jeff is Chef Q. Chef

17
00:01:03,440 --> 00:01:05,679
Speaker 1: Q is a veteran to serve eight years in the Navy.

18
00:01:05,959 --> 00:01:08,640
Speaker 1: He's the great example of perseverance and not giving up

19
00:01:08,640 --> 00:01:12,480
Speaker 1: on your dreams. He opened Q seven, which is his

20
00:01:12,680 --> 00:01:15,120
Speaker 1: month and date of his birthday as a restaurant in

21
00:01:15,120 --> 00:01:19,240
Speaker 1: December and had to close four months later due to

22
00:01:19,240 --> 00:01:22,560
Speaker 1: the pandemic. Chef Q made adjustments and created to go

23
00:01:22,800 --> 00:01:25,640
Speaker 1: orders and the family menu menu, which became a big

24
00:01:25,680 --> 00:01:29,160
Speaker 1: healthful parents working home remotely. He also had working at

25
00:01:29,200 --> 00:01:31,760
Speaker 1: home working remotely at home and instead like that. He

26
00:01:31,840 --> 00:01:34,840
Speaker 1: has received exceptional reviews for his great tasting food and

27
00:01:34,880 --> 00:01:38,160
Speaker 1: service from President Bill Clinton, TV radio host My Boar,

28
00:01:38,280 --> 00:01:42,520
Speaker 1: Steve Harvey, singer songwriter Sean Mendez, loved his music, actor

29
00:01:42,600 --> 00:01:46,920
Speaker 1: Danna Glover, comedian George Lopez, NBA player Chris Paul Houston,

30
00:01:46,920 --> 00:01:50,320
Speaker 1: astro's manager Dusty Baker, and a host of others. They

31
00:01:50,320 --> 00:01:54,040
Speaker 1: have all enjoyed the delectable meals of Chef Q. Let's

32
00:01:54,080 --> 00:01:57,400
Speaker 1: find out why please working to money making conversations. My man,

33
00:01:57,800 --> 00:02:00,760
Speaker 1: Chef Q, how you doing, sir, I'm own good man.

34
00:02:00,800 --> 00:02:02,960
Speaker 1: Thank you for the invite. This is awesome. Well, first

35
00:02:03,000 --> 00:02:06,120
Speaker 1: of all, I know, just lay out the food carpet.

36
00:02:06,160 --> 00:02:08,200
Speaker 1: I'd like to say the food. Let everybody know I'm

37
00:02:08,240 --> 00:02:10,120
Speaker 1: talking to you know what I'm saying. So tell us

38
00:02:10,160 --> 00:02:12,400
Speaker 1: about you know, you know, because I read your bio,

39
00:02:12,840 --> 00:02:16,120
Speaker 1: is that you your self talk chef. You know you

40
00:02:16,240 --> 00:02:19,359
Speaker 1: I am. I started washing dishes and um, get working

41
00:02:19,360 --> 00:02:22,200
Speaker 1: my way up the ladder. Um not been you know,

42
00:02:22,320 --> 00:02:24,800
Speaker 1: giving that red carpet treatment. Kind of had to do

43
00:02:24,840 --> 00:02:26,640
Speaker 1: what you had to do. And uh, you know, keep

44
00:02:26,960 --> 00:02:30,400
Speaker 1: keep working hard, head down, work hard, my mom taught me.

45
00:02:30,760 --> 00:02:32,760
Speaker 1: Now you know, when when I hear that term, you know,

46
00:02:32,919 --> 00:02:36,919
Speaker 1: just you know, started washing dishes. Now, okay, I will

47
00:02:37,000 --> 00:02:38,680
Speaker 1: tell you my little funny story. And I remember I

48
00:02:38,720 --> 00:02:41,359
Speaker 1: was six years old. I worked at Burger King. They

49
00:02:41,440 --> 00:02:44,560
Speaker 1: hired me to do the hamburgers, you know all I do,

50
00:02:44,880 --> 00:02:47,000
Speaker 1: But I didn't like that job. I worked my way

51
00:02:47,040 --> 00:02:50,440
Speaker 1: up to the cash register. Every time the manager had

52
00:02:50,440 --> 00:02:52,960
Speaker 1: come and go, why are you not making burgers? Well,

53
00:02:53,040 --> 00:02:56,120
Speaker 1: because I wanted to work to cash ris so but

54
00:02:56,360 --> 00:02:58,679
Speaker 1: so eventually let me stay at the cash register. Now

55
00:02:59,040 --> 00:03:02,320
Speaker 1: you started washing isshes. How did you start? You know,

56
00:03:02,400 --> 00:03:05,440
Speaker 1: being invited over to me, you know, make food or

57
00:03:05,480 --> 00:03:08,560
Speaker 1: could participate in setting the food up in a sux chef?

58
00:03:08,800 --> 00:03:12,000
Speaker 1: How did that work? Well? And started in the prep

59
00:03:12,080 --> 00:03:14,160
Speaker 1: room right because the guys would go out on their

60
00:03:14,200 --> 00:03:17,040
Speaker 1: smoke breaks and they needed, you know, somebody to watch

61
00:03:17,080 --> 00:03:20,240
Speaker 1: their station. Volunteered and I just picked up a knife

62
00:03:20,240 --> 00:03:23,000
Speaker 1: one day and the chef at the time walked by

63
00:03:23,000 --> 00:03:25,360
Speaker 1: and saw me with a knife and said, hey, let

64
00:03:25,440 --> 00:03:29,160
Speaker 1: me show you how to hold that knife. It started there. Well,

65
00:03:29,160 --> 00:03:32,360
Speaker 1: you know the interesting you say that because man, you know,

66
00:03:32,400 --> 00:03:35,280
Speaker 1: we we can assume because you know, we watched TV

67
00:03:35,360 --> 00:03:37,960
Speaker 1: all the time, food networks and video. This is the

68
00:03:38,000 --> 00:03:41,880
Speaker 1: most watched videos on social media food videos. That knife

69
00:03:41,920 --> 00:03:43,800
Speaker 1: and how you use it. First of all, he should

70
00:03:43,800 --> 00:03:47,320
Speaker 1: have a sharp knife, you know, don't try you want

71
00:03:47,320 --> 00:03:49,760
Speaker 1: me frustrated, try to do something with a dog knife.

72
00:03:50,080 --> 00:03:53,560
Speaker 1: Talk about that because we all know that. You know,

73
00:03:53,640 --> 00:03:55,960
Speaker 1: we have steak knives, you have, you know, the stake

74
00:03:56,000 --> 00:03:57,680
Speaker 1: knife you are life did you have with your kitchen?

75
00:03:57,720 --> 00:04:00,560
Speaker 1: It with your focking that talk about the whole process

76
00:04:00,600 --> 00:04:04,200
Speaker 1: of things we take for granted, the chef, they should

77
00:04:04,240 --> 00:04:06,600
Speaker 1: not be taking grant, especially a sharp knife in your

78
00:04:06,680 --> 00:04:09,760
Speaker 1: kitchen when you're trying to prepare food. You know that

79
00:04:09,920 --> 00:04:13,240
Speaker 1: that's a great point because I learned that the young, young, young,

80
00:04:13,440 --> 00:04:16,120
Speaker 1: young nut calling their career that there's the right tool

81
00:04:16,160 --> 00:04:18,560
Speaker 1: for the right job. So you have to understand that

82
00:04:18,880 --> 00:04:21,440
Speaker 1: and able to use the two that's supposed to be

83
00:04:21,520 --> 00:04:24,159
Speaker 1: for the job. And it really is gonna make your

84
00:04:24,279 --> 00:04:28,560
Speaker 1: job a little less cumbersome. Um, sharp knives is important.

85
00:04:28,600 --> 00:04:30,920
Speaker 1: I shop in my knives all the time. So it's

86
00:04:31,000 --> 00:04:33,440
Speaker 1: little things like that that will help you, you know,

87
00:04:33,600 --> 00:04:37,040
Speaker 1: do the task more efficiently because I see, if you know,

88
00:04:37,320 --> 00:04:39,640
Speaker 1: when I'm watching the Pros where it Bobby Flay or

89
00:04:40,240 --> 00:04:43,160
Speaker 1: on on TV or any of the prominent sheriff that

90
00:04:43,240 --> 00:04:47,800
Speaker 1: come on these foods are watch the the Chops shows

91
00:04:48,360 --> 00:04:51,200
Speaker 1: when they start chopping at those knives coming in sleep.

92
00:04:51,520 --> 00:04:55,280
Speaker 1: Those are sharp knives that they're using to really really chopped,

93
00:04:55,480 --> 00:04:58,560
Speaker 1: especially when you deal with veggis, chopping the real quick

94
00:04:58,600 --> 00:05:01,040
Speaker 1: and all those things. And so that was your first lesson.

95
00:05:01,120 --> 00:05:03,280
Speaker 1: Somebody saw you over there just handling a knife. We

96
00:05:03,360 --> 00:05:05,880
Speaker 1: were wrong. When did you start moving in and said

97
00:05:05,960 --> 00:05:07,680
Speaker 1: this is what I want to do, Because you know,

98
00:05:07,760 --> 00:05:11,520
Speaker 1: we always have different dreams and different aspirations, but when

99
00:05:11,560 --> 00:05:14,000
Speaker 1: does when does it become a reality? Did you that

100
00:05:14,160 --> 00:05:16,640
Speaker 1: this is something that you could do and you wanted

101
00:05:16,680 --> 00:05:19,720
Speaker 1: to do well? When that same chef had a little

102
00:05:19,720 --> 00:05:21,800
Speaker 1: faith in me, he looked at me and he said, hey,

103
00:05:22,520 --> 00:05:24,480
Speaker 1: you're pretty good at this. This could be a career

104
00:05:24,520 --> 00:05:27,080
Speaker 1: if you wanted to be. Because in my mind, I

105
00:05:27,200 --> 00:05:29,560
Speaker 1: was just working my way to get a little extra money,

106
00:05:30,000 --> 00:05:32,520
Speaker 1: working my way through college. Um. And then when he

107
00:05:32,680 --> 00:05:34,600
Speaker 1: told me that, it kind of dawned on me. And

108
00:05:34,680 --> 00:05:36,440
Speaker 1: then I started doing a little bit of research and

109
00:05:36,480 --> 00:05:39,560
Speaker 1: asking more questions than you know, writing down more things

110
00:05:39,600 --> 00:05:42,119
Speaker 1: that he would say, and kind of getting serious about

111
00:05:42,160 --> 00:05:45,640
Speaker 1: it and saying that it's more than just flipping burgers,

112
00:05:45,720 --> 00:05:49,200
Speaker 1: because that was the misnomer to me. To be a

113
00:05:49,320 --> 00:05:52,560
Speaker 1: cook means I gotta flip burgers or I gotta you know,

114
00:05:53,480 --> 00:05:55,440
Speaker 1: chicken for the rest of my life. So that was

115
00:05:55,520 --> 00:05:58,080
Speaker 1: a misnomer for me. So when I learned out that

116
00:05:58,160 --> 00:05:59,960
Speaker 1: there was so much more to do in this career

117
00:06:00,440 --> 00:06:03,640
Speaker 1: or culinary arts, then I got more interested in it. Yeah,

118
00:06:03,640 --> 00:06:06,600
Speaker 1: because you can be um. Like I said, you can't

119
00:06:06,600 --> 00:06:10,280
Speaker 1: be stereotype about what a chef does. You know, and

120
00:06:10,360 --> 00:06:12,560
Speaker 1: there's nothing negative you have a chef for. Like I

121
00:06:12,640 --> 00:06:14,880
Speaker 1: go to I Love wife a house, you have a

122
00:06:15,000 --> 00:06:17,880
Speaker 1: chef there called out the ticket, knowledge and remember everything

123
00:06:17,880 --> 00:06:19,600
Speaker 1: you need to make your food. Then you go to

124
00:06:19,720 --> 00:06:22,080
Speaker 1: a high end restaurant or you can go to other

125
00:06:22,120 --> 00:06:24,640
Speaker 1: restaurants where you can have different titles for different things.

126
00:06:25,160 --> 00:06:28,360
Speaker 1: So that's that's a respect And also I always tell

127
00:06:28,440 --> 00:06:30,400
Speaker 1: people in my show is that if you're gonna go

128
00:06:30,480 --> 00:06:33,520
Speaker 1: into a field, learn what you're going into. And that's

129
00:06:33,520 --> 00:06:36,400
Speaker 1: what you had to do because you had these stereotypes

130
00:06:36,560 --> 00:06:40,760
Speaker 1: of what a chef was. They were totally incorrect, right,

131
00:06:42,120 --> 00:06:43,800
Speaker 1: you know. And another thing I think I want to

132
00:06:43,839 --> 00:06:46,680
Speaker 1: add on to that because I think that we have

133
00:06:46,839 --> 00:06:49,080
Speaker 1: a talent, but I think we have to have a

134
00:06:49,200 --> 00:06:52,320
Speaker 1: knowledge of what we go into. Right. That's two totally

135
00:06:52,400 --> 00:06:55,720
Speaker 1: different things. Um. You know, so that chefs saw in

136
00:06:55,800 --> 00:06:58,040
Speaker 1: me a talent that I could do this for a profession,

137
00:06:58,480 --> 00:07:00,440
Speaker 1: but I had to learn to knowledge of what it

138
00:07:00,600 --> 00:07:02,160
Speaker 1: meant to do what he was asking me to do.

139
00:07:02,720 --> 00:07:05,000
Speaker 1: So I think that's two totally different things. And if

140
00:07:05,040 --> 00:07:08,320
Speaker 1: we can understand that. Um. And then I wanted you

141
00:07:08,440 --> 00:07:11,240
Speaker 1: know again, it was a long, long road. I don't

142
00:07:11,240 --> 00:07:15,120
Speaker 1: want anyone to think it was easy. Um. I got

143
00:07:15,200 --> 00:07:18,520
Speaker 1: turned down many jobs, I got told no a lot, um,

144
00:07:18,600 --> 00:07:20,120
Speaker 1: but I just kept at it. I kept at it.

145
00:07:20,200 --> 00:07:22,360
Speaker 1: I kept at it. And then, UM, you know, sooner

146
00:07:22,440 --> 00:07:24,200
Speaker 1: or later you get that break. But you gotta be

147
00:07:24,240 --> 00:07:26,480
Speaker 1: ready for that break. You gotta be able to perform,

148
00:07:26,560 --> 00:07:28,760
Speaker 1: and you gotta be ready to Um. You know, you

149
00:07:28,800 --> 00:07:30,760
Speaker 1: gotta show up on time. That's the little thing, right,

150
00:07:31,080 --> 00:07:33,200
Speaker 1: You gotta do what you do, what they ask you

151
00:07:33,280 --> 00:07:35,840
Speaker 1: to do. That those are the little things. So work

152
00:07:35,920 --> 00:07:38,240
Speaker 1: the shift that no one else wants to work, that

153
00:07:38,440 --> 00:07:41,240
Speaker 1: was all me. Um long hours, first one there, last

154
00:07:41,280 --> 00:07:43,559
Speaker 1: one to leave. That was all me. But I wanted

155
00:07:43,600 --> 00:07:46,360
Speaker 1: to prove and up to myself first and then to

156
00:07:46,560 --> 00:07:48,920
Speaker 1: those around me that I could do this. Well, that's

157
00:07:49,000 --> 00:07:51,920
Speaker 1: that's absolutely true when you caught window because being a sheriff,

158
00:07:52,000 --> 00:07:55,200
Speaker 1: of being a cook, you know, usually you're the only one.

159
00:07:55,400 --> 00:07:57,240
Speaker 1: In other words, if you have a normal job and

160
00:07:57,800 --> 00:08:01,040
Speaker 1: you an administration or you're a second area you don't

161
00:08:01,040 --> 00:08:03,960
Speaker 1: come to work, or or your salesman, then they can

162
00:08:04,040 --> 00:08:07,200
Speaker 1: slide somebody in that can cover for you. If you

163
00:08:07,320 --> 00:08:13,360
Speaker 1: all these shifts, there is no covering, right chef, right right,

164
00:08:13,400 --> 00:08:15,200
Speaker 1: when I take a day off, we close the restaurant.

165
00:08:18,240 --> 00:08:22,040
Speaker 1: But not that we're working on that, though, we're working

166
00:08:22,080 --> 00:08:23,960
Speaker 1: on that. I got a great team that we're training

167
00:08:24,080 --> 00:08:26,240
Speaker 1: and we're working on that. But you know, but but

168
00:08:26,360 --> 00:08:28,240
Speaker 1: you want to get aware of all your secrets either,

169
00:08:28,360 --> 00:08:30,160
Speaker 1: do you? You know people can take your secrets and

170
00:08:30,200 --> 00:08:32,280
Speaker 1: goes to place ase with it. Right, Well, hey, so

171
00:08:32,440 --> 00:08:34,280
Speaker 1: here's my thing on that. If if they take it

172
00:08:34,360 --> 00:08:36,839
Speaker 1: from me, then I just create more. So I'm not

173
00:08:37,000 --> 00:08:38,920
Speaker 1: really you know, how caught up on that. There's a

174
00:08:39,000 --> 00:08:42,199
Speaker 1: recipe book. Everything we do in the restaurant, there's the

175
00:08:42,240 --> 00:08:45,199
Speaker 1: recipe book. So all the cooks and all the you

176
00:08:45,240 --> 00:08:47,280
Speaker 1: know people that work there, if they want to grab

177
00:08:47,360 --> 00:08:49,839
Speaker 1: a page and steal it, so be it. You know,

178
00:08:50,120 --> 00:08:52,440
Speaker 1: I think that, you know, that just leaves me more

179
00:08:52,559 --> 00:08:54,920
Speaker 1: room to create more. So you know, I'm not caught

180
00:08:55,000 --> 00:08:57,400
Speaker 1: up on all his mind. It's the secret because you

181
00:08:57,440 --> 00:09:00,400
Speaker 1: know what, I'm standing on the shoulders of someone, you know,

182
00:09:00,600 --> 00:09:03,839
Speaker 1: my mom, my grandmother, my aunties. You know, I'm standing

183
00:09:03,880 --> 00:09:05,920
Speaker 1: on the shoulder of those TV shows that I watched

184
00:09:05,960 --> 00:09:08,360
Speaker 1: as well. I'm standing on the should of those books

185
00:09:08,400 --> 00:09:10,000
Speaker 1: that I read when I when I was coming through

186
00:09:10,000 --> 00:09:12,720
Speaker 1: the ranks. So if someone wants to stand on my shoulders,

187
00:09:12,960 --> 00:09:16,599
Speaker 1: so be it. It's finally here the season of celebration.

188
00:09:16,840 --> 00:09:19,440
Speaker 1: And no matter how you celebrate with family and friends,

189
00:09:19,720 --> 00:09:23,600
Speaker 1: whether you're preparing for Reis Magos or Karamu lighting the Manura,

190
00:09:23,840 --> 00:09:26,839
Speaker 1: are going to midnight mass coals has just what you

191
00:09:26,920 --> 00:09:30,720
Speaker 1: need to make those traditions special. Plus you'll find gifts

192
00:09:30,800 --> 00:09:35,800
Speaker 1: for all your loved ones. Send warm wishes with cozy fleeces, sweaters, loungeware,

193
00:09:35,880 --> 00:09:39,720
Speaker 1: blankets and throws. Support minority owned or founded brands by

194
00:09:39,760 --> 00:09:43,520
Speaker 1: giving gifts from Human Nation and shame moisture, or treat

195
00:09:43,559 --> 00:09:47,719
Speaker 1: them to everyone's favorite active wear from top brands like Nike, Adidas,

196
00:09:47,800 --> 00:09:51,160
Speaker 1: and under Armour. And in the spirit of giving, Coals

197
00:09:51,240 --> 00:09:55,400
Speaker 1: Cares is donating eight million dollars to local nonprofits nationwide

198
00:09:55,520 --> 00:09:58,120
Speaker 1: committed to the health and well being of our communities.

199
00:09:58,520 --> 00:10:01,480
Speaker 1: No matter how you celebrate, when you shop at Coals,

200
00:10:01,840 --> 00:10:05,079
Speaker 1: you're right where you belong. So this season, give with

201
00:10:05,240 --> 00:10:08,080
Speaker 1: all your heart with great gifts from Coals or Coals

202
00:10:08,120 --> 00:10:11,160
Speaker 1: dot com. Look for your children's eyes to see the

203
00:10:11,280 --> 00:10:15,079
Speaker 1: true magic of a forest. It's a storybook world for them.

204
00:10:15,480 --> 00:10:18,360
Speaker 1: You look and see a tree. They see the wrinkled

205
00:10:18,440 --> 00:10:21,400
Speaker 1: face of a wizard with arms outstretched to the sky.

206
00:10:21,960 --> 00:10:25,040
Speaker 1: They see treasure and pebbles. They see a windy path

207
00:10:25,200 --> 00:10:29,280
Speaker 1: that could lead to adventure, and they see you. They're fearless.

208
00:10:29,320 --> 00:10:32,800
Speaker 1: Guide is this fascinating world? Find a forest near you

209
00:10:33,080 --> 00:10:36,160
Speaker 1: and start exploring and discover the forest dot Org brought

210
00:10:36,160 --> 00:10:38,079
Speaker 1: to you by the United States Forest Service and the

211
00:10:38,160 --> 00:10:43,280
Speaker 1: AD Council. What grows in the forest trees, Sure no

212
00:10:43,400 --> 00:10:46,720
Speaker 1: one else grows in the forest. Our imagination, our sense

213
00:10:46,760 --> 00:10:50,160
Speaker 1: of wonder, and our family bonds grow too, because when

214
00:10:50,200 --> 00:10:56,920
Speaker 1: we disconnect from this and connect with this, we reconnect

215
00:10:57,040 --> 00:10:59,959
Speaker 1: with each other. The forest is closer than you think.

216
00:11:00,400 --> 00:11:03,720
Speaker 1: Find a forest near you and start exploring. I discover

217
00:11:03,840 --> 00:11:06,240
Speaker 1: the forest dot Org, brought to you by the United

218
00:11:06,280 --> 00:11:09,839
Speaker 1: States Forest Service and the AD Council. Well, you know,

219
00:11:09,920 --> 00:11:11,760
Speaker 1: it's interesting you say that because when I was doing

220
00:11:11,840 --> 00:11:14,280
Speaker 1: stand up comedy, you know, it's always a fear of

221
00:11:14,320 --> 00:11:16,920
Speaker 1: somebody stealing your joke. You know. Now, I would hear

222
00:11:16,920 --> 00:11:19,480
Speaker 1: the comms man, somebody walking alover here, still your joke,

223
00:11:19,520 --> 00:11:21,679
Speaker 1: here's to your joke, And I was I was like you,

224
00:11:22,000 --> 00:11:24,880
Speaker 1: I said, you know, I don't think I'm this is

225
00:11:24,920 --> 00:11:27,640
Speaker 1: all the jokes. I'm right in my life and so

226
00:11:28,400 --> 00:11:30,520
Speaker 1: I'm a one percent guy. I would always go up

227
00:11:30,559 --> 00:11:32,240
Speaker 1: and get my best. And that's what you're saying, that

228
00:11:32,400 --> 00:11:35,800
Speaker 1: you're not gonna limit yourself because you fear, fear that

229
00:11:36,440 --> 00:11:39,360
Speaker 1: something you can't control, because you can't control somebody come

230
00:11:39,440 --> 00:11:42,000
Speaker 1: in and figure out your recipe and taking someplace else

231
00:11:42,280 --> 00:11:44,360
Speaker 1: if there's all, if you only got one Hamburger in

232
00:11:44,440 --> 00:11:46,959
Speaker 1: your life, then you got a problem. I don't think

233
00:11:47,000 --> 00:11:50,760
Speaker 1: you want a hamburger man chef Q right right right,

234
00:11:51,080 --> 00:11:52,760
Speaker 1: And you know, it just leads the room to create.

235
00:11:52,960 --> 00:11:55,880
Speaker 1: And you know that's the thing about food. It's ever changing,

236
00:11:56,120 --> 00:12:00,400
Speaker 1: is for every changing, and they the Melton Parker food

237
00:12:00,880 --> 00:12:04,679
Speaker 1: is endless, so it really is about to create creative

238
00:12:04,760 --> 00:12:07,200
Speaker 1: mind of the chef. So I don't get caught up

239
00:12:07,240 --> 00:12:09,240
Speaker 1: on all of that, you know. And you know, I'm

240
00:12:09,240 --> 00:12:11,760
Speaker 1: asked a lot of times, you know, by younger chefs

241
00:12:11,920 --> 00:12:15,160
Speaker 1: or younger cooks coming up through the ranks about helping

242
00:12:15,240 --> 00:12:17,440
Speaker 1: them and all that. And I'm really really gay because

243
00:12:17,840 --> 00:12:21,280
Speaker 1: I wanted somebody to do that to me, especially at

244
00:12:21,320 --> 00:12:24,120
Speaker 1: the black chef coming up, right. I wanted to see

245
00:12:24,240 --> 00:12:28,079
Speaker 1: me at those executive chef positions and I didn't. So

246
00:12:28,640 --> 00:12:32,480
Speaker 1: I'm really really really mindful about you know, you know,

247
00:12:32,880 --> 00:12:37,000
Speaker 1: talking to the younger chess or younger cooks, especially of color.

248
00:12:37,640 --> 00:12:39,760
Speaker 1: You know, you do based in a suburb, right, I

249
00:12:39,880 --> 00:12:43,600
Speaker 1: saw the Sacramento, California. And now, like you said earlier

250
00:12:43,640 --> 00:12:45,800
Speaker 1: on in your life, you got a taste for the

251
00:12:46,000 --> 00:12:50,319
Speaker 1: culinary flair, uh, now do you spent eight years in

252
00:12:50,360 --> 00:12:53,760
Speaker 1: the navy. Was that was that after you started cooking

253
00:12:54,000 --> 00:12:58,520
Speaker 1: or you're sample a little cooking training, And that was

254
00:12:58,640 --> 00:13:03,320
Speaker 1: before my military career, before I started cooking. Um, but um,

255
00:13:03,520 --> 00:13:06,120
Speaker 1: when I got out of the military, when you know,

256
00:13:06,240 --> 00:13:08,240
Speaker 1: I kind of got a little training in the military,

257
00:13:08,320 --> 00:13:10,400
Speaker 1: if you will, because when I was changed under my

258
00:13:10,520 --> 00:13:12,480
Speaker 1: job in the military, they sent me to what we

259
00:13:12,600 --> 00:13:14,880
Speaker 1: call the galley, right, and they made me cook a

260
00:13:14,960 --> 00:13:18,560
Speaker 1: little bit there. Um. And again there was no intention

261
00:13:18,640 --> 00:13:20,880
Speaker 1: of me to be becoming a chef or work in

262
00:13:20,920 --> 00:13:23,480
Speaker 1: this industry. But when I got out of the military

263
00:13:23,480 --> 00:13:25,640
Speaker 1: and I needed a job, I knew I could watch dishes.

264
00:13:26,120 --> 00:13:29,199
Speaker 1: I knew that. So that's where it started. And then, um,

265
00:13:29,360 --> 00:13:32,560
Speaker 1: just I don't know the hand of God the few

266
00:13:32,600 --> 00:13:34,920
Speaker 1: breaks here and there, and um, you know here we are.

267
00:13:35,800 --> 00:13:38,800
Speaker 1: Well I think that, Uh, it's takes a certain amount

268
00:13:38,800 --> 00:13:41,320
Speaker 1: of perseverance, a certain degree, a whole lot of humbul

269
00:13:41,400 --> 00:13:44,200
Speaker 1: this just say hey, and I always tell people sometimes

270
00:13:44,240 --> 00:13:46,280
Speaker 1: you have to you know, it's not about the money,

271
00:13:46,280 --> 00:13:48,280
Speaker 1: it's about the opportunity. That's how I saw when you

272
00:13:48,360 --> 00:13:50,640
Speaker 1: talked about watching dishes, you know, you saw an opportunity

273
00:13:51,000 --> 00:13:53,280
Speaker 1: and that opportunity led to the conversation we have it

274
00:13:53,320 --> 00:13:55,719
Speaker 1: on my show, Money Making Conversation speaking with Chef Q.

275
00:13:56,320 --> 00:13:59,360
Speaker 1: He opened a restaurant twelve twenty seven, that's the month

276
00:13:59,440 --> 00:14:02,240
Speaker 1: and data of his birthday outside of a small suburb

277
00:14:02,320 --> 00:14:10,719
Speaker 1: in Sacramento, California area. And then everything's feeling good. The

278
00:14:11,200 --> 00:14:15,160
Speaker 1: walkers through the steps, this step when you're starting to

279
00:14:15,280 --> 00:14:19,560
Speaker 1: see it go bad, but you're not admitting that this

280
00:14:19,680 --> 00:14:22,200
Speaker 1: can really happen. Not now, God, come on that. God,

281
00:14:22,280 --> 00:14:24,720
Speaker 1: you can't do it like this right right, So you know,

282
00:14:25,000 --> 00:14:28,000
Speaker 1: it's everything we did at the inception of the restaurant

283
00:14:28,080 --> 00:14:32,800
Speaker 1: was intentional. We intentionally opened December to like you said,

284
00:14:32,880 --> 00:14:35,960
Speaker 1: on my birthday because in the restaurant industry, I know

285
00:14:36,120 --> 00:14:40,520
Speaker 1: that that is a slow season of restaurants. It's holiday season.

286
00:14:41,040 --> 00:14:44,160
Speaker 1: Two years resolution nobody is coming out to eat my mind.

287
00:14:44,240 --> 00:14:47,080
Speaker 1: That gave me. That gives me time to get my

288
00:14:47,200 --> 00:14:49,880
Speaker 1: legs under us, get our staff together, and make sure

289
00:14:49,920 --> 00:14:54,800
Speaker 1: we get things right outside the public eye. So it

290
00:14:54,960 --> 00:15:04,280
Speaker 1: was very intentional. But then you know, but and uh,

291
00:15:04,520 --> 00:15:06,280
Speaker 1: I don't think I don't I wasn't ready for it.

292
00:15:06,280 --> 00:15:08,280
Speaker 1: I don't think nobody was ready for it. But I

293
00:15:08,360 --> 00:15:11,160
Speaker 1: sat down with my wife, who is my general manager,

294
00:15:11,920 --> 00:15:14,320
Speaker 1: and I said, well, it's not only here us or

295
00:15:14,400 --> 00:15:18,200
Speaker 1: affected us, It's affected everyone. So how are we gonna

296
00:15:18,240 --> 00:15:19,840
Speaker 1: come through with it? And we did. We looked at

297
00:15:19,920 --> 00:15:22,360
Speaker 1: other restaurants and we saw what they were doing that

298
00:15:22,520 --> 00:15:25,200
Speaker 1: just didn't work for us because we were so new,

299
00:15:25,280 --> 00:15:28,520
Speaker 1: nobody knew who we were, so the door dash and

300
00:15:28,600 --> 00:15:30,560
Speaker 1: the grub hub and all of that stuff, it didn't

301
00:15:30,600 --> 00:15:34,240
Speaker 1: work for us. So we created, yeah, we downside our menu,

302
00:15:34,400 --> 00:15:38,400
Speaker 1: created a family style menu for you know, for the

303
00:15:38,480 --> 00:15:41,120
Speaker 1: families that was around us, and we you know, we

304
00:15:41,360 --> 00:15:43,920
Speaker 1: put it on our social media. But on top of that,

305
00:15:44,560 --> 00:15:48,360
Speaker 1: we started feeding the front line health workers in the hospitals.

306
00:15:49,120 --> 00:15:52,480
Speaker 1: We started giving them box lunches and you know, sharing

307
00:15:52,520 --> 00:15:56,200
Speaker 1: the love with them and saying thank you. Um, and

308
00:15:56,600 --> 00:16:00,640
Speaker 1: that started becoming, I don't know, a buzz and the hospitals,

309
00:16:01,360 --> 00:16:05,240
Speaker 1: and then people started ordering our family meals and they

310
00:16:05,320 --> 00:16:08,280
Speaker 1: started enjoying our family meals and then it just kept

311
00:16:08,840 --> 00:16:13,080
Speaker 1: escalating and going from there and um, you know, from

312
00:16:13,200 --> 00:16:15,840
Speaker 1: that when they were when we were able to open outside,

313
00:16:16,600 --> 00:16:19,320
Speaker 1: people just kept coming and kept coming, and you know,

314
00:16:19,480 --> 00:16:23,280
Speaker 1: then you know, we were fortunate enough to be you know,

315
00:16:23,360 --> 00:16:26,040
Speaker 1: supported by the black community, and then so they started

316
00:16:26,080 --> 00:16:30,640
Speaker 1: supporting us UM and it just balloon to you know,

317
00:16:30,720 --> 00:16:35,000
Speaker 1: a really really busy, busy restaurant, which I'm very grateful for.

318
00:16:35,280 --> 00:16:38,440
Speaker 1: But tell us what exactly is a family meal? Chef Q,

319
00:16:38,720 --> 00:16:41,680
Speaker 1: you said it several times, and that that I just

320
00:16:41,760 --> 00:16:44,000
Speaker 1: seen when I hear the word family and a meal,

321
00:16:44,120 --> 00:16:47,640
Speaker 1: I had large portions just to meet to meet in

322
00:16:47,720 --> 00:16:50,360
Speaker 1: two veggies and meeting two veggies and a bread. What

323
00:16:50,600 --> 00:16:55,160
Speaker 1: is a family meal? So so, and in my mind,

324
00:16:55,240 --> 00:16:57,240
Speaker 1: what I wanted to do was create something to where

325
00:16:57,320 --> 00:16:59,200
Speaker 1: all the family had to do with just go home,

326
00:16:59,280 --> 00:17:01,240
Speaker 1: open the box, put it on the table and have

327
00:17:01,480 --> 00:17:04,400
Speaker 1: a dinner, mill have a family meal with their kids

328
00:17:04,440 --> 00:17:07,040
Speaker 1: and all that stuff. Because you know, remember kids wasn't

329
00:17:07,680 --> 00:17:10,840
Speaker 1: the kids were at home, schooling at home, and parents

330
00:17:10,920 --> 00:17:13,480
Speaker 1: just didn't have time. So we created this menu to

331
00:17:13,560 --> 00:17:16,320
Speaker 1: where they could choose you know, one or two uh

332
00:17:16,960 --> 00:17:22,640
Speaker 1: of proteins, whether it's rotisserie, chicken, fried chicken, meat loaf. Um.

333
00:17:22,920 --> 00:17:25,320
Speaker 1: They we had a seafood platter, We had all of

334
00:17:25,400 --> 00:17:27,800
Speaker 1: this stuff on there, and then they could choose potatoes,

335
00:17:27,960 --> 00:17:31,440
Speaker 1: rice call it greens back, and cheese. So they kind

336
00:17:31,480 --> 00:17:34,240
Speaker 1: of pieced together their own little mill, and we just

337
00:17:34,480 --> 00:17:36,440
Speaker 1: put it together in a box and had it ready

338
00:17:36,480 --> 00:17:38,960
Speaker 1: for them when they came. I'm man, what you just

339
00:17:39,080 --> 00:17:42,440
Speaker 1: said is a family meal mac and right. Come on,

340
00:17:42,520 --> 00:17:44,800
Speaker 1: now that that's that food again, that's what they call

341
00:17:45,040 --> 00:17:50,480
Speaker 1: Harty meals. And also you know, it's just a light

342
00:17:50,560 --> 00:17:51,960
Speaker 1: season if you want to put a little salt and

343
00:17:51,960 --> 00:17:53,960
Speaker 1: pepper on it, you know, and all those things. So

344
00:17:54,040 --> 00:17:56,920
Speaker 1: it didn't take no, you know, because who they say,

345
00:17:57,240 --> 00:17:59,359
Speaker 1: what kids don't like mac and geese? So you went

346
00:17:59,480 --> 00:18:02,320
Speaker 1: in there, but every kid. But but you know something,

347
00:18:02,359 --> 00:18:05,120
Speaker 1: Chef Q. Everybody can't do mac and cheese, right though.

348
00:18:05,200 --> 00:18:08,679
Speaker 1: You know that though everybody can't, everybody can't. But I'm

349
00:18:08,720 --> 00:18:13,920
Speaker 1: from the South, don't so because because I always talking

350
00:18:13,920 --> 00:18:15,840
Speaker 1: about food and didn't know, you know, you're coming down

351
00:18:15,880 --> 00:18:17,399
Speaker 1: in my area and you say from the South. I

352
00:18:17,520 --> 00:18:20,320
Speaker 1: born in Houston, Texas right now, my my, my, my

353
00:18:20,640 --> 00:18:23,760
Speaker 1: headquarters in Atlanta, Georgia. I come from a big family,

354
00:18:24,080 --> 00:18:25,720
Speaker 1: not as big as you. And I come from six sisters,

355
00:18:25,760 --> 00:18:28,720
Speaker 1: two brothers, okay, and you come from the youngest or

356
00:18:28,760 --> 00:18:31,720
Speaker 1: seventeen and so I'm the middle child, you know, for

357
00:18:32,640 --> 00:18:35,040
Speaker 1: for above me before below me, you know. So so

358
00:18:35,240 --> 00:18:36,960
Speaker 1: they said I was treated special because I was in

359
00:18:37,000 --> 00:18:39,600
Speaker 1: the middle. But I don't believe that, Chef Q, I

360
00:18:39,640 --> 00:18:42,200
Speaker 1: don't believe that. So, so what about in the south

361
00:18:42,280 --> 00:18:45,200
Speaker 1: that you are did you feature my friend? Man, I'm

362
00:18:45,240 --> 00:18:47,920
Speaker 1: from a small town called Cross City, Florida outside of

363
00:18:48,040 --> 00:18:51,960
Speaker 1: Games though. I'm the youngest, so you know, I don't

364
00:18:51,960 --> 00:18:55,800
Speaker 1: want that I was treated uh uh special treatment. I

365
00:18:55,920 --> 00:19:02,000
Speaker 1: was bullied by my brothers. Man. It took me, i know,

366
00:19:02,160 --> 00:19:04,000
Speaker 1: to feel it, you know, because you know you're younger,

367
00:19:04,280 --> 00:19:06,720
Speaker 1: because they always said, you know, they didn't have what

368
00:19:06,880 --> 00:19:11,480
Speaker 1: you get. You know what I'm saying. The clothes. My

369
00:19:11,600 --> 00:19:16,600
Speaker 1: mom kept me close. I got to learn the beans

370
00:19:16,600 --> 00:19:19,480
Speaker 1: because she kept me close. Absolutely. You know. It's really

371
00:19:19,520 --> 00:19:22,080
Speaker 1: interesting man, when we talk about that, that chef world,

372
00:19:22,200 --> 00:19:25,159
Speaker 1: you know, like you know, I didn't really start. I

373
00:19:25,160 --> 00:19:27,520
Speaker 1: would like you. I used to watch my mom, but

374
00:19:27,680 --> 00:19:29,840
Speaker 1: my mom was a traditionalist. She wouldn't let me come

375
00:19:29,880 --> 00:19:31,760
Speaker 1: in and kitchen my dad, No, boy, come over here,

376
00:19:32,160 --> 00:19:33,800
Speaker 1: let them let them girls, they're supposed to be in

377
00:19:33,800 --> 00:19:36,560
Speaker 1: the kitchen. No, that's a mentality back then. So I

378
00:19:36,720 --> 00:19:39,760
Speaker 1: never I could only watch. And so when I got

379
00:19:39,800 --> 00:19:42,480
Speaker 1: in college, I should always remember what she did, and

380
00:19:42,560 --> 00:19:44,800
Speaker 1: I kind of like put it together and then and

381
00:19:44,880 --> 00:19:47,560
Speaker 1: then so I always it was a natural cook. You know,

382
00:19:47,720 --> 00:19:50,680
Speaker 1: I can go into I can go into kitchen just

383
00:19:50,720 --> 00:19:53,200
Speaker 1: start putting stuff together, you know, and things like that.

384
00:19:53,520 --> 00:19:55,440
Speaker 1: So I get that person that you are just a

385
00:19:55,600 --> 00:19:59,440
Speaker 1: natural person with the culinary experience or watching your mom

386
00:19:59,600 --> 00:20:01,480
Speaker 1: and being in there, which has let you have a

387
00:20:01,560 --> 00:20:03,840
Speaker 1: year over twenty five years because you self talked, like

388
00:20:03,920 --> 00:20:07,720
Speaker 1: I said earlier, of that process. What's surprises the people

389
00:20:07,840 --> 00:20:10,359
Speaker 1: the most about you your skills when you say to

390
00:20:10,520 --> 00:20:16,280
Speaker 1: tell them yourself talk. I think it's the flavor compound

391
00:20:16,320 --> 00:20:19,119
Speaker 1: that we put together. We have bold flavors um and

392
00:20:19,160 --> 00:20:22,720
Speaker 1: then we have some unique flavors um Ben from the South.

393
00:20:22,800 --> 00:20:25,960
Speaker 1: And then you know, I'm not afraid to try different things. Um.

394
00:20:27,000 --> 00:20:28,840
Speaker 1: You know back in that day, you know, and I'm

395
00:20:28,880 --> 00:20:32,879
Speaker 1: like you a big family, but no, my mom, I

396
00:20:32,960 --> 00:20:35,359
Speaker 1: didn't have a father in the home, tell me to

397
00:20:35,359 --> 00:20:38,119
Speaker 1: stay out of the kitchen. So that my mom she

398
00:20:38,359 --> 00:20:40,199
Speaker 1: was like, well, coming here, boy, just sit down over

399
00:20:40,200 --> 00:20:42,080
Speaker 1: there in that corner to keep me out of trouble

400
00:20:42,160 --> 00:20:45,359
Speaker 1: type thing or to keep my brothers from jumping on

401
00:20:45,480 --> 00:20:51,720
Speaker 1: me or whatever. But um, you know, so so you

402
00:20:51,840 --> 00:20:54,639
Speaker 1: started asking questions for Mom. And you know, it wasn't

403
00:20:54,720 --> 00:20:58,080
Speaker 1: like she wrote everything down or she explained everything to

404
00:20:58,160 --> 00:21:01,080
Speaker 1: the t She gave her best knowledge of what she

405
00:21:01,240 --> 00:21:04,159
Speaker 1: was doing. But it really was like by taste or

406
00:21:04,240 --> 00:21:06,439
Speaker 1: by sight. And I don't know, I don't I can

407
00:21:06,520 --> 00:21:08,760
Speaker 1: count on my hands how many times I saw Mom

408
00:21:08,920 --> 00:21:11,840
Speaker 1: used measuring cups or boons and things like that. It

409
00:21:12,000 --> 00:21:15,399
Speaker 1: was all tasting it. You know, it's crazy. I know,

410
00:21:15,520 --> 00:21:19,560
Speaker 1: I deal with that, man. I I just watching your parents.

411
00:21:19,600 --> 00:21:21,320
Speaker 1: Just just throw it in there. Just throw it in

412
00:21:21,400 --> 00:21:23,760
Speaker 1: the dude, just throw it in there. Just throw it

413
00:21:23,800 --> 00:21:26,280
Speaker 1: in there. So you know, you you you fast forward.

414
00:21:26,400 --> 00:21:29,760
Speaker 1: And then um, so now I'm in my career and

415
00:21:30,160 --> 00:21:34,120
Speaker 1: I had the pleasure to travel the world through the military.

416
00:21:34,280 --> 00:21:37,119
Speaker 1: I traveled the world and I tasted some great foods

417
00:21:37,440 --> 00:21:40,560
Speaker 1: in foreign countries. So now I come back to California

418
00:21:40,640 --> 00:21:43,920
Speaker 1: and I'm really serious about this culinary thing. So, um,

419
00:21:44,200 --> 00:21:47,560
Speaker 1: I reached back to the South, my roots in the South,

420
00:21:47,880 --> 00:21:50,000
Speaker 1: and then I reached all the way, you know, to

421
00:21:50,160 --> 00:21:52,880
Speaker 1: the my international travels, and I started playing with all

422
00:21:52,960 --> 00:21:56,359
Speaker 1: of these different ingredients, if you will. Um. And then

423
00:21:56,400 --> 00:22:00,239
Speaker 1: I'm here in California, which is formed the fresh cap up,

424
00:22:00,760 --> 00:22:05,119
Speaker 1: so I got fresh produce and fresh products at my disposal.

425
00:22:05,680 --> 00:22:09,480
Speaker 1: So it really is like, let's just try this and

426
00:22:09,520 --> 00:22:12,399
Speaker 1: see how it works. So this tastes great, this sounds

427
00:22:12,480 --> 00:22:16,240
Speaker 1: good together, Let's let's just play. And it really has

428
00:22:16,359 --> 00:22:18,280
Speaker 1: been that for me and for my career. And I'm

429
00:22:18,320 --> 00:22:21,360
Speaker 1: not afraid to fail. I'm not afraid to try addish

430
00:22:21,400 --> 00:22:24,560
Speaker 1: and oh that didn't work, spatch that. Um, So I'm

431
00:22:24,600 --> 00:22:27,199
Speaker 1: not afraid that that at all, or changing it up

432
00:22:27,240 --> 00:22:30,520
Speaker 1: a little bit because you know, um, in the South,

433
00:22:30,600 --> 00:22:32,760
Speaker 1: we cooked a lot of things or my my, my

434
00:22:32,840 --> 00:22:34,280
Speaker 1: mom and them, they cooked a lot of things that

435
00:22:34,400 --> 00:22:37,240
Speaker 1: wasn't exactly healthy for us. So can I take those

436
00:22:37,440 --> 00:22:40,560
Speaker 1: ingredients or that that way changed up just a little

437
00:22:40,560 --> 00:22:42,440
Speaker 1: bit and make it a little bit more healthy for

438
00:22:42,880 --> 00:22:45,879
Speaker 1: for our lives today. So I'm challenged with all that,

439
00:22:46,040 --> 00:22:48,480
Speaker 1: but I take those challenges head on. And and you know,

440
00:22:48,760 --> 00:22:52,320
Speaker 1: to me, it's it's our calling. Their industry is every changing,

441
00:22:52,600 --> 00:22:58,440
Speaker 1: it's forever like just transforming. Um, it's that's the growth

442
00:22:58,480 --> 00:23:01,800
Speaker 1: in our culinary industry. For me is I want to

443
00:23:01,840 --> 00:23:04,760
Speaker 1: stay true to the roots, right where the food comes from,

444
00:23:05,359 --> 00:23:07,480
Speaker 1: but I want to make it. I want to modernize it.

445
00:23:07,640 --> 00:23:11,040
Speaker 1: Thus we kind of call our restaurant modern comfort food.

446
00:23:12,040 --> 00:23:14,919
Speaker 1: Look for your children's eyes to see the true magic

447
00:23:15,080 --> 00:23:18,440
Speaker 1: of a forest. It's a storybook world for them. You

448
00:23:18,600 --> 00:23:21,600
Speaker 1: look and see a tree, They see the wrinkled face

449
00:23:21,640 --> 00:23:25,000
Speaker 1: of a wizard with arms outstretched to the sky. They

450
00:23:25,080 --> 00:23:28,159
Speaker 1: see treasure and pebbles. They see a windy path that

451
00:23:28,320 --> 00:23:32,560
Speaker 1: could lead to adventure, and they see you. They're fearless. Guide.

452
00:23:32,840 --> 00:23:36,040
Speaker 1: Is this fascinating world? Find a forest near you and

453
00:23:36,160 --> 00:23:39,159
Speaker 1: start exploring and discover the forest dot org brought to

454
00:23:39,160 --> 00:23:41,720
Speaker 1: you by the United States Forest Service and the Council.

455
00:23:42,960 --> 00:23:46,359
Speaker 1: What grows in the forest trees? Sure you know what

456
00:23:46,480 --> 00:23:50,200
Speaker 1: else grows in the forest, Our imagination, our sense of wonder,

457
00:23:50,640 --> 00:23:53,800
Speaker 1: and our family bonds grow too, because when we disconnect

458
00:23:53,880 --> 00:24:00,520
Speaker 1: from this and connect with this, we reconnect with each other.

459
00:24:01,280 --> 00:24:04,119
Speaker 1: The forest is closer than you think. Find a forest

460
00:24:04,280 --> 00:24:07,439
Speaker 1: near you and start exploring. I Discover the Forest dot

461
00:24:07,600 --> 00:24:10,359
Speaker 1: org brought to you by the United States Forest Service

462
00:24:10,560 --> 00:24:14,080
Speaker 1: and the ad Council. If I could be you and

463
00:24:14,280 --> 00:24:16,680
Speaker 1: you could be me for just one hour, if you

464
00:24:16,760 --> 00:24:20,040
Speaker 1: could find a way to get inside each other's mind,

465
00:24:20,480 --> 00:24:25,720
Speaker 1: walk a mile in my shoes, wacome mile in my shoes. Shoes.

466
00:24:26,119 --> 00:24:29,320
Speaker 1: We've all felt left out, and for some that feeling

467
00:24:29,440 --> 00:24:32,880
Speaker 1: lasts more than a moment. We can change that. Learn

468
00:24:32,960 --> 00:24:35,639
Speaker 1: how it belonging begins with us dot org. Brought to

469
00:24:35,720 --> 00:24:39,520
Speaker 1: you by the AD Council. Welcome Out in the Shoes

470
00:24:42,600 --> 00:24:48,560
Speaker 1: Absolutely Q twelve located right outside of Sacramento, California. I'm

471
00:24:48,600 --> 00:24:51,280
Speaker 1: talking to Chef Q. Chef tell us about this restaurant.

472
00:24:51,320 --> 00:24:54,600
Speaker 1: Tell us what inspired you to open a restaurant? First,

473
00:24:54,880 --> 00:24:57,440
Speaker 1: and then let's go to the menu and some discussions

474
00:24:57,480 --> 00:24:59,520
Speaker 1: of what's on that menu and what really pops out,

475
00:25:00,160 --> 00:25:02,400
Speaker 1: because everybody knows there's certain things that the menu customers

476
00:25:02,480 --> 00:25:05,560
Speaker 1: just asked for. They go, I gotta have this, this

477
00:25:05,640 --> 00:25:08,200
Speaker 1: is my favorite, is my favorite. But then but but

478
00:25:08,320 --> 00:25:09,800
Speaker 1: you keep your old menu because you gotta have a

479
00:25:09,840 --> 00:25:12,800
Speaker 1: variety and the different people like different things. So talk

480
00:25:12,840 --> 00:25:16,240
Speaker 1: about what inspired you. I've told everybody why why this

481
00:25:16,600 --> 00:25:19,560
Speaker 1: name to twelve twenty seven? But what inspired the concept

482
00:25:19,640 --> 00:25:23,680
Speaker 1: of a modern conference food restaurant? Well, first of all,

483
00:25:23,760 --> 00:25:26,199
Speaker 1: it inspired me was I was UM, I was at

484
00:25:26,240 --> 00:25:29,479
Speaker 1: my wits and working and other high end restaurants. UM

485
00:25:29,520 --> 00:25:31,920
Speaker 1: all my life, I worked in pretty you know, white

486
00:25:31,960 --> 00:25:34,800
Speaker 1: table cross restaurants, if you will, and UM, it just

487
00:25:34,920 --> 00:25:37,640
Speaker 1: got to a point to where you know, I'm giving them,

488
00:25:38,000 --> 00:25:41,480
Speaker 1: you know, fourteen fifteen, sixteen hours a day, six seven

489
00:25:41,560 --> 00:25:44,800
Speaker 1: days a week, and just feeling really unappreciated and that

490
00:25:45,000 --> 00:25:47,200
Speaker 1: you know a lot of people get to that point.

491
00:25:47,680 --> 00:25:50,240
Speaker 1: But when I got to that point, I was like, Okay,

492
00:25:50,320 --> 00:25:53,399
Speaker 1: it's really time for me. Either it's now or never. UM,

493
00:25:53,640 --> 00:25:56,080
Speaker 1: I gotta do this. Um. And we looked for building.

494
00:25:56,160 --> 00:25:58,720
Speaker 1: We looked all over the place, and when we found

495
00:25:58,760 --> 00:26:02,560
Speaker 1: our current location, it really was this fits what I

496
00:26:02,640 --> 00:26:07,440
Speaker 1: wanna do. And then we created Because you know, we

497
00:26:07,520 --> 00:26:11,480
Speaker 1: talked earlier about steps to get stereotyped. I didn't want

498
00:26:11,480 --> 00:26:14,399
Speaker 1: to be called a soul food chef. I didn't want

499
00:26:14,400 --> 00:26:16,480
Speaker 1: to be called even a black chef, if you will.

500
00:26:16,880 --> 00:26:19,680
Speaker 1: I just want to be a great chef. UM. So

501
00:26:19,800 --> 00:26:21,960
Speaker 1: we found our building, and then what we did was

502
00:26:22,160 --> 00:26:25,560
Speaker 1: we looked around at all the other restaurants around us

503
00:26:26,280 --> 00:26:31,280
Speaker 1: and we said, well, nobody is doing like this now.

504
00:26:32,280 --> 00:26:34,920
Speaker 1: So then that's when we be created the menu. And

505
00:26:35,000 --> 00:26:36,639
Speaker 1: then that's when I said, okay, if I pull a

506
00:26:36,680 --> 00:26:38,760
Speaker 1: little bit of the South and a little bit of

507
00:26:38,800 --> 00:26:41,760
Speaker 1: this farm freshness, oh my travels to Japan. Let me

508
00:26:41,840 --> 00:26:43,800
Speaker 1: pull that in here and let me let me do this,

509
00:26:43,960 --> 00:26:47,119
Speaker 1: and let me marry these two together. So the restaurant,

510
00:26:47,320 --> 00:26:52,080
Speaker 1: the menu, I should say, just evolved around what wasn't

511
00:26:52,160 --> 00:26:55,359
Speaker 1: in the area and from my travels and from my

512
00:26:55,560 --> 00:26:59,480
Speaker 1: experiences and from my childhood. So the menu just kept

513
00:26:59,560 --> 00:27:02,560
Speaker 1: evolving until what it is now. And and some of

514
00:27:02,760 --> 00:27:07,399
Speaker 1: the favorites ideal is like the lobster bites, Like I

515
00:27:08,359 --> 00:27:11,720
Speaker 1: if brod lobster years ago when I was a caterer

516
00:27:11,880 --> 00:27:15,160
Speaker 1: and I had this one client. He's former Major League

517
00:27:15,200 --> 00:27:17,560
Speaker 1: baseball player. He's a really good friend of mine. Um

518
00:27:17,800 --> 00:27:19,600
Speaker 1: and uh when I opened, When he heard I was

519
00:27:19,600 --> 00:27:21,919
Speaker 1: gonna open a restaurant, he goes, and you gotta put

520
00:27:21,960 --> 00:27:26,320
Speaker 1: those lost said, oh way, you know, I was like, no,

521
00:27:26,520 --> 00:27:29,480
Speaker 1: First of all, lobster is super expensive. Um, and I

522
00:27:29,600 --> 00:27:31,720
Speaker 1: own if I could you know, execute it right. It's

523
00:27:31,760 --> 00:27:34,280
Speaker 1: it's it's more, we can have a great thing in

524
00:27:34,400 --> 00:27:35,720
Speaker 1: mind to put on the rest of on the on

525
00:27:35,800 --> 00:27:38,359
Speaker 1: the menu, but we gotta be able to execute it.

526
00:27:39,320 --> 00:27:42,800
Speaker 1: There's nothing like having something great but you can't execute

527
00:27:42,800 --> 00:27:44,240
Speaker 1: it and get it to the table to the guests.

528
00:27:44,520 --> 00:27:46,879
Speaker 1: So that's that's horrible. So I was like, no, I

529
00:27:46,960 --> 00:27:49,040
Speaker 1: can't execute it. I can't put them on. So then

530
00:27:49,080 --> 00:27:50,680
Speaker 1: I had to figure out a way because he kept

531
00:27:50,720 --> 00:27:54,840
Speaker 1: at me. So those lobster bites are probably on ninety

532
00:27:55,040 --> 00:27:57,639
Speaker 1: nine percent of our tables. When guests come, then they

533
00:27:57,720 --> 00:28:01,360
Speaker 1: gotta have him other favorites. Um. Because my wife likes

534
00:28:01,400 --> 00:28:03,879
Speaker 1: to say the meat loaf we bake can wrap our

535
00:28:03,920 --> 00:28:05,760
Speaker 1: meat loaf, but she called it a grown man meat

536
00:28:05,800 --> 00:28:09,040
Speaker 1: loaf because it's really nice and hearty, and it comes

537
00:28:09,119 --> 00:28:13,080
Speaker 1: with our mashed potatoes, um, and some mushroom gravy. It's

538
00:28:13,280 --> 00:28:16,560
Speaker 1: really nice and hearty. It's really a good gravy or

539
00:28:16,600 --> 00:28:18,800
Speaker 1: tomato based gravy that you use there for the for

540
00:28:18,880 --> 00:28:21,439
Speaker 1: your beat loaf into the brown gravy or tomato based gravy.

541
00:28:21,880 --> 00:28:24,879
Speaker 1: Tomato based gravy. It's a little sweet. You got a

542
00:28:24,880 --> 00:28:27,440
Speaker 1: little sweetness in it. No, man, no, it's got a

543
00:28:27,440 --> 00:28:30,200
Speaker 1: little fice in it. Okay, okay, you know exactly what

544
00:28:30,240 --> 00:28:32,280
Speaker 1: I'm talking about. A lot of people they put their

545
00:28:32,320 --> 00:28:35,359
Speaker 1: little sugar in it. Give a little sweet Okay, I

546
00:28:35,480 --> 00:28:39,360
Speaker 1: love you, sugar out, keep a little bit under healthy here.

547
00:28:40,240 --> 00:28:43,000
Speaker 1: I love it. I love it. Now. You know you

548
00:28:43,080 --> 00:28:44,880
Speaker 1: seeing something earlier but not want to be record. It's

549
00:28:44,880 --> 00:28:46,480
Speaker 1: two things. And I always here when I talk to

550
00:28:46,560 --> 00:28:50,280
Speaker 1: African American or black chefs the word so food, which

551
00:28:50,280 --> 00:28:51,800
Speaker 1: I still don't know what that means, because I go

552
00:28:51,840 --> 00:28:54,480
Speaker 1: to the restaurants teach to save save menu and I

553
00:28:54,480 --> 00:28:56,760
Speaker 1: don't see the word so tied to it. And then

554
00:28:56,840 --> 00:28:59,440
Speaker 1: it's being discriminated because you're black, because they just say

555
00:28:59,480 --> 00:29:02,480
Speaker 1: you can only you a certain type of menu. So

556
00:29:02,600 --> 00:29:06,120
Speaker 1: talk about that experience, and I won't let people know that.

557
00:29:06,440 --> 00:29:09,400
Speaker 1: I don't care how talent you are. It all comes

558
00:29:09,440 --> 00:29:11,680
Speaker 1: down to color your skin. You know what people think

559
00:29:11,720 --> 00:29:14,360
Speaker 1: about you and how they can stereotype you. What exactly

560
00:29:14,520 --> 00:29:18,200
Speaker 1: is so food chef Q? You know, you know what,

561
00:29:18,440 --> 00:29:23,280
Speaker 1: that's a great point because you know I have, UM,

562
00:29:24,160 --> 00:29:26,880
Speaker 1: I have been stereotyped, and UM, you know it's not fun.

563
00:29:27,800 --> 00:29:31,360
Speaker 1: It's not fun at all to be stereotype UM. Oh,

564
00:29:33,720 --> 00:29:36,960
Speaker 1: hold on, man, what's your man to talking about muting

565
00:29:37,000 --> 00:29:40,840
Speaker 1: your screen? What's that? If somebody is speaking, I don't

566
00:29:40,840 --> 00:29:43,960
Speaker 1: know who it is, is iPad two or whoever that

567
00:29:44,120 --> 00:29:47,600
Speaker 1: is on iPad? We just need you to mute. Who's

568
00:29:47,640 --> 00:29:50,520
Speaker 1: our pad too? I thought it was one of a

569
00:29:50,640 --> 00:29:55,960
Speaker 1: rep of Mrs Chef Q. Now, so who I don't know.

570
00:29:57,400 --> 00:30:00,280
Speaker 1: We're good here, We'll check that out there. Let's go

571
00:30:00,320 --> 00:30:03,480
Speaker 1: back to the only person I heard talking was you, Samantha.

572
00:30:04,640 --> 00:30:07,400
Speaker 1: You know that you know what I were talking. But

573
00:30:07,520 --> 00:30:10,120
Speaker 1: thank you. Let's talk about that whole discrimination thing that

574
00:30:10,240 --> 00:30:12,480
Speaker 1: we deal with. I dealt with it as a writer

575
00:30:12,880 --> 00:30:16,000
Speaker 1: in Hollywood. You know. I did sitcoms like you know,

576
00:30:16,600 --> 00:30:20,320
Speaker 1: uh Sister Sister Jamie Fox, the Parkers, But they always

577
00:30:20,320 --> 00:30:23,000
Speaker 1: said that, okay, that's a black sitcom. I could. They

578
00:30:23,000 --> 00:30:25,160
Speaker 1: would never consider me for the sign fields of the

579
00:30:25,240 --> 00:30:28,200
Speaker 1: home improvements and things like that, and it always annoyed

580
00:30:28,320 --> 00:30:29,920
Speaker 1: me because we were doing the same thing and I

581
00:30:30,000 --> 00:30:32,760
Speaker 1: had the same creative skills. Same thing happens in the

582
00:30:32,840 --> 00:30:36,280
Speaker 1: restaurant beings, especially when your shelf you know the word

583
00:30:36,400 --> 00:30:39,800
Speaker 1: soul Like I said, I kid you not. I'm a foodie.

584
00:30:40,160 --> 00:30:42,880
Speaker 1: I go to different restaurants and I go, isn't this

585
00:30:43,160 --> 00:30:45,960
Speaker 1: what they call soul food over here? But they go

586
00:30:46,080 --> 00:30:48,960
Speaker 1: to a black restaurant, they this pigeonhole. And sometimes we

587
00:30:49,080 --> 00:30:52,240
Speaker 1: do over and indulge with the Lord with the sugarl

588
00:30:52,640 --> 00:30:55,760
Speaker 1: at these quote unquote soul food restaurants. But you're doing

589
00:30:55,840 --> 00:30:58,960
Speaker 1: modern comfort food and so you shouldn't be pigeonholed like that,

590
00:30:59,280 --> 00:31:02,920
Speaker 1: talk about that being a black shelf, especially opening up.

591
00:31:02,960 --> 00:31:05,680
Speaker 1: We were pigeon totally. We were we were stereotype right

592
00:31:05,720 --> 00:31:08,920
Speaker 1: because a lot of my counterparts in the industry, you know, um,

593
00:31:09,200 --> 00:31:11,920
Speaker 1: you know they did say that, right, and I you

594
00:31:12,040 --> 00:31:15,240
Speaker 1: have to fight it, you know, from being offended by it, right,

595
00:31:15,320 --> 00:31:17,240
Speaker 1: So I just wanted to prove them wrong, and I'd

596
00:31:17,280 --> 00:31:19,840
Speaker 1: be a hundred percent transparent with you. It really angered

597
00:31:19,920 --> 00:31:23,920
Speaker 1: me to to kind of go there like I'm a chef.

598
00:31:24,680 --> 00:31:27,920
Speaker 1: I'm not. I'm not, you know, I mean, there's nothing

599
00:31:27,960 --> 00:31:30,560
Speaker 1: I can do about being black, right, So that's who

600
00:31:30,640 --> 00:31:32,960
Speaker 1: I am. But I'm a chef and I'm I'm in

601
00:31:33,040 --> 00:31:35,920
Speaker 1: this industry and I'm doing what you're doing. So either

602
00:31:35,960 --> 00:31:38,680
Speaker 1: you're gonna recognize me as you a peer, or just

603
00:31:39,120 --> 00:31:43,040
Speaker 1: don't recognize me at all. Um. I've been called racial names.

604
00:31:43,360 --> 00:31:45,920
Speaker 1: I've been I've been stereotyped in the industry. I've been

605
00:31:46,040 --> 00:31:50,280
Speaker 1: giving shifts that the white chefs don't long because the

606
00:31:50,400 --> 00:31:53,800
Speaker 1: black Now, I've been in management by entire life, but

607
00:31:53,960 --> 00:31:55,800
Speaker 1: they've been high in restaurants now. And I'll tell you

608
00:31:55,920 --> 00:32:00,320
Speaker 1: something else. I've been I've interviewed for jobs that I've

609
00:32:00,400 --> 00:32:05,120
Speaker 1: not gotten because I'm gonna use the word color of

610
00:32:05,200 --> 00:32:08,280
Speaker 1: my skin. So I would I would, I would interview

611
00:32:08,360 --> 00:32:11,760
Speaker 1: for executive chef job. They would say, well, we want

612
00:32:11,800 --> 00:32:14,600
Speaker 1: to hire you for SUSH chef and I would like,

613
00:32:15,040 --> 00:32:18,000
Speaker 1: be why the guy that you're you know, eventually looking

614
00:32:18,040 --> 00:32:20,960
Speaker 1: at is less experienced than I am. Um, not only

615
00:32:21,000 --> 00:32:22,800
Speaker 1: would they want to hire me for lesser position, but

616
00:32:22,880 --> 00:32:26,280
Speaker 1: give me less money than what the average is. So

617
00:32:27,120 --> 00:32:29,760
Speaker 1: I would take the job. And then this last job,

618
00:32:29,960 --> 00:32:33,920
Speaker 1: no lie, I amplied for executive chef. They hired me

619
00:32:34,040 --> 00:32:37,760
Speaker 1: for SUSH chef, two months later promoted me to CDC,

620
00:32:37,960 --> 00:32:40,440
Speaker 1: which is chef de cuisine, and a month after that

621
00:32:40,560 --> 00:32:44,560
Speaker 1: promoted me to UM executive chef. So I'm the same

622
00:32:44,640 --> 00:32:47,959
Speaker 1: guy that interviewed three months ago, but the same experience.

623
00:32:48,440 --> 00:32:50,200
Speaker 1: It's just that I had to come in and prove

624
00:32:50,320 --> 00:32:53,320
Speaker 1: myself and then one of the chefs told me, one

625
00:32:53,360 --> 00:32:55,320
Speaker 1: of the corporate chefs said, well, I didn't think you

626
00:32:55,400 --> 00:32:59,200
Speaker 1: had what it took. So it's that sort of UM

627
00:32:59,680 --> 00:33:04,720
Speaker 1: race is M that I've had to counterpart in my career. UM,

628
00:33:04,840 --> 00:33:08,240
Speaker 1: and it's sometimes it's it's sometimes it's blatant is in

629
00:33:08,320 --> 00:33:12,280
Speaker 1: your face. Other times it's subtle. Um, But all at all, Man,

630
00:33:12,400 --> 00:33:15,400
Speaker 1: my end game was I'm here to learn. I'm here

631
00:33:15,480 --> 00:33:19,840
Speaker 1: to um. Yeah, they're information and I'm here to better

632
00:33:19,960 --> 00:33:23,360
Speaker 1: my career. So it's not about you. It's not about

633
00:33:23,600 --> 00:33:26,240
Speaker 1: the racist the racism that you that you you know,

634
00:33:26,360 --> 00:33:29,000
Speaker 1: you put out. So when we opened on restaurants, yeah,

635
00:33:29,040 --> 00:33:31,880
Speaker 1: we were labeled all of that, man, And I couldn't

636
00:33:31,960 --> 00:33:34,480
Speaker 1: let it get to me. Um. I just had to,

637
00:33:34,680 --> 00:33:37,160
Speaker 1: you know, stay with it all through the pandemic, all

638
00:33:37,240 --> 00:33:39,800
Speaker 1: through all of that. Um. We were labeled because we

639
00:33:39,880 --> 00:33:42,840
Speaker 1: had a predominantly white area. I think it's probably about

640
00:33:42,960 --> 00:33:47,320
Speaker 1: ninety five ninety six white out here. Um. And you know,

641
00:33:48,200 --> 00:33:50,880
Speaker 1: but it was both ways, right. We had some black

642
00:33:50,920 --> 00:33:53,440
Speaker 1: patrons wonder why we were out here and why we

643
00:33:53,560 --> 00:33:56,360
Speaker 1: weren't you know, why we wasn't in the hood, you know,

644
00:33:57,040 --> 00:33:59,720
Speaker 1: So it worked both ways, um. And to me, that's

645
00:33:59,760 --> 00:34:02,600
Speaker 1: all educational, right, It's a time for me to educate

646
00:34:02,960 --> 00:34:06,360
Speaker 1: both races. And when you walk into Q twelk seven,

647
00:34:07,280 --> 00:34:12,160
Speaker 1: it really is about love. It's about love. It's about diversity.

648
00:34:12,520 --> 00:34:14,520
Speaker 1: It's not about the color of your skin, it's not

649
00:34:14,600 --> 00:34:18,560
Speaker 1: about your political background. It's really about love and diversity.

650
00:34:18,840 --> 00:34:21,120
Speaker 1: We want to love on you. We want to love

651
00:34:21,200 --> 00:34:24,520
Speaker 1: on you. That's our thing. So yeah, well I love

652
00:34:24,640 --> 00:34:28,200
Speaker 1: this interview. Man. I really appreciate Chef Q. Really man,

653
00:34:28,239 --> 00:34:30,400
Speaker 1: I like said Dustin Baker, that's my boy. You know,

654
00:34:30,480 --> 00:34:32,759
Speaker 1: we ordered wine. My wife loves his wine and get

655
00:34:32,840 --> 00:34:36,160
Speaker 1: it out of California. So a lot of names. Chris Paul,

656
00:34:36,239 --> 00:34:38,480
Speaker 1: that's my boys, a lot of names. Steve Harvey, that's

657
00:34:38,719 --> 00:34:42,560
Speaker 1: you know, come on that. That's his TV show there

658
00:34:42,600 --> 00:34:45,919
Speaker 1: in Hollywood. Man, come on that. I really understand what's

659
00:34:45,920 --> 00:34:47,800
Speaker 1: going on man with you and your brand, and I

660
00:34:47,920 --> 00:34:49,799
Speaker 1: really appreciate you taking the time to come on money,

661
00:34:49,840 --> 00:34:51,600
Speaker 1: make a conversation to tell your story. It was an

662
00:34:51,640 --> 00:34:55,400
Speaker 1: outstanding story to tell. And thank you for the invitement.

663
00:34:55,440 --> 00:34:57,360
Speaker 1: I really appreciate it and I look for it to

664
00:34:57,440 --> 00:34:59,040
Speaker 1: Senior in the restaurant one of these days when you

665
00:34:59,120 --> 00:35:00,799
Speaker 1: up in this area. Oh you will, yea. I'm gonna

666
00:35:00,800 --> 00:35:02,800
Speaker 1: come by, but I'm bringing my friends to it. I'm

667
00:35:02,800 --> 00:35:05,319
Speaker 1: gonna just to day this. I am Chef Q. I pay.

668
00:35:05,520 --> 00:35:07,560
Speaker 1: I don't have for no I asked. I'll pay every

669
00:35:07,600 --> 00:35:09,839
Speaker 1: time because as part of the whole process of being

670
00:35:09,840 --> 00:35:13,840
Speaker 1: an entrepreneur came win if everybody coming there chopping for free, Okay,

671
00:35:15,480 --> 00:35:18,279
Speaker 1: I appreciate you so much. I love you man, stay

672
00:35:18,320 --> 00:35:22,440
Speaker 1: strong and thank you. If you want to hear and

673
00:35:22,480 --> 00:35:25,200
Speaker 1: see any of my interviews on Moneymaking Conversations, please go

674
00:35:25,239 --> 00:35:28,360
Speaker 1: to Moneymaking Conversation dot com. I'm ra Sean McDonald. I

675
00:35:28,480 --> 00:35:31,879
Speaker 1: am your hope. In this season of giving, Coals has

676
00:35:31,960 --> 00:35:34,400
Speaker 1: gifts for all your loved ones. For those who like

677
00:35:34,560 --> 00:35:38,520
Speaker 1: to keep it cozy, find fleeces, sweaters, loungewear, blankets and throws,

678
00:35:38,960 --> 00:35:42,320
Speaker 1: or support minority owned or founded brands by giving gifts

679
00:35:42,440 --> 00:35:45,920
Speaker 1: from Human Nation and Shame Moisture, and in the spirit

680
00:35:46,000 --> 00:35:49,480
Speaker 1: of giving, Coal's Cares is donating eight million dollars to

681
00:35:49,600 --> 00:35:53,240
Speaker 1: local nonprofits nationwide. Give with all your heart this season

682
00:35:53,440 --> 00:35:56,799
Speaker 1: with great gifts from Coals or Coals dot com. There's

683
00:35:56,800 --> 00:36:01,160
Speaker 1: a monumental shift in power at work. Ease are speaking up,

684
00:36:01,400 --> 00:36:06,480
Speaker 1: turnover is rising, salaries are increasing, hiring is tough, and

685
00:36:06,680 --> 00:36:11,319
Speaker 1: burnout is real. It's time to unleash growth. It's time

686
00:36:11,400 --> 00:36:16,120
Speaker 1: to transform your HR from powerless to powerful. Join a

687
00:36:16,280 --> 00:36:21,279
Speaker 1: DP on February. Reserve your spot now. Go to get

688
00:36:21,320 --> 00:36:24,120
Speaker 1: the Plan dot adp dot com to register for the

689
00:36:24,200 --> 00:36:28,640
Speaker 1: work Interrupted Something, Piece of the Planet, Charlemagne the God

690
00:36:28,719 --> 00:36:31,320
Speaker 1: here and you don't want to miss Hello Somebody with

691
00:36:31,480 --> 00:36:35,520
Speaker 1: Senator Nina Turner on the Black Effect podcast Network. I

692
00:36:35,760 --> 00:36:39,719
Speaker 1: love Hello Somebody simply because I love Nina Turner. She's

693
00:36:39,760 --> 00:36:45,719
Speaker 1: fearless Iana Turner, hell raising humanitarian sister in the struggle

694
00:36:46,120 --> 00:36:51,000
Speaker 1: and recover an elected official. Listen to Hello Somebody every

695
00:36:51,200 --> 00:36:56,360
Speaker 1: Thursday on the Heart Radio at Apple podcast or wherever

696
00:36:56,680 --> 00:36:57,840
Speaker 1: you get your podcast