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Speaker 1: Welcome to Money Making Conversations. It's the show that she

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Speaker 1: has the secrets of success experience firsthand by Marketing and

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Speaker 1: Brandon expert Rashan McDonald. I will know he's giving me

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Speaker 1: advice to many occasions. In occasion didn't notice, I'm not broke.

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Speaker 1: You know. He'll be interviewing celebrity CEOs, entrepreneurs and industry

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Speaker 1: decision makers. It's what he likes to do, it's what

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Speaker 1: he likes to share. Now it's time to hear from

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Speaker 1: my man, Rashan McDonald. Money Making Conversations. Here we come. Yes, Yes,

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Speaker 1: Welcome to Money Making Conversation. I am your host, Rashan McDonald.

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Speaker 1: I recognize we all have different definitions of success. For

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Speaker 1: some exercisable paycheck. Mine is helping people wake up and

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Speaker 1: inspiring them to accomplish their goals and live their very

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Speaker 1: best life. These are my passions and that's what I'm

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Speaker 1: going to do for you. I want you to stop

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Speaker 1: tripping over small challenges and prepare to rise above the

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Speaker 1: bigger obstacles that life will present to you. My next

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Speaker 1: guest chef ron the Pratt. In twin and eight teen,

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Speaker 1: he was named Industry Chef of the Year Currently, he

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Speaker 1: is the Food and Bevers Director Executive Chef at Amarillo

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Speaker 1: Golfing Country Club and Amarillo Texas. I'm a Texas boy,

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Speaker 1: born to raised in Houston, Texas. He gave the first

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Speaker 1: game recognition when he competed in Bravo TV's Top Chef.

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Speaker 1: With his magnetic personality and farn demeanor, there was no

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Speaker 1: keeping him off TV. Then he went on Spike TV

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Speaker 1: Bar Rescue, Iron Chef America beat Bobby Flay on the

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Speaker 1: Food Network. He always amazed his judges with his exotic

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Speaker 1: foods that combined rich Caribbean and French flavors. Ron has

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Speaker 1: also been featured on the View to Today's Show, BT Access,

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Speaker 1: Hollywood Essence Magazine, Huffington Post, and Oprah Magazine, just to

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Speaker 1: name a few. Please working to money making conversation for

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Speaker 1: the very first time, my man, Chef Ron Dupratt, Thank you,

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Speaker 1: Thank You're excited to be with your guy. Well, when

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Speaker 1: on TV you excite me because I'm a food I'm

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Speaker 1: a foodie, Ron. So when I see a man who

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Speaker 1: can deliver the plate, you are the king? To mean,

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Speaker 1: are the King? Yes, sir, I can't wait to cook

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Speaker 1: with you. Well, let's let's talk about you in general.

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Speaker 1: You know, I'm I'm I'm born and raised in Houston, Texas,

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Speaker 1: and uh my my initial background when I for became

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Speaker 1: the person I am, right, I left IBM and became

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Speaker 1: a touring stand up comic, and so I performed in

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Speaker 1: Amarillo several times. In fact, I've done some New Year's

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Speaker 1: each show back in the day. So I'm very familiar

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Speaker 1: with the the lifestyle, the culture of Amarillo, Texas. And

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Speaker 1: you know, Texas a hot state when it comes to heat.

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Speaker 1: How did you miss bobbe Q? That's what I want

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Speaker 1: to know. Now? How did you you know I'm a

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Speaker 1: barbecue king? Now? How did I didn't see anything out

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Speaker 1: there saying barbecue? Not saying that's an insult to you.

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Speaker 1: I'm just saying talk about your origines and how you

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Speaker 1: got to become the chef that you are today. Well,

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Speaker 1: as you know, I have no limits. Bobbecue is nothing

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Speaker 1: my specialties, but I make some of the best barbecue

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Speaker 1: anyone ever made. I can't take anyone down in barbecue.

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Speaker 1: Not my specialty, as you know. My specialty is French

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Speaker 1: and an awful corigeon. But I'm in Texas, as you know,

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Speaker 1: in Texas is whether you do it or you can't

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Speaker 1: do it. Now you're gonna come on, wrong it come on?

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Speaker 1: Because you know you know that's what I'm excited every

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Speaker 1: time I see you. I'm not gonna apologize. Keep talking,

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Speaker 1: rot because you're talking about food. Now. You were talking

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Speaker 1: a little smack then, so I had to dive in.

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Speaker 1: But keep talking because I love talking. Listen to your

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Speaker 1: TV and watch you. Yeah, so you know, barbecue it

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Speaker 1: my specialties. But I do some badass brobecure and I

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Speaker 1: can't take anyone anywhere any place. As you know. Netflix.

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Speaker 1: We tried to me, they want me to do it,

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Speaker 1: Bobby cue Shaw, and I said, no, you're gonna pay me.

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Speaker 1: I'm not gonna do it. So that's why I didn't

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Speaker 1: do it, because I guess that No, I have some

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Speaker 1: barbecue skill. Now, how did you get now into the

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Speaker 1: whole cooking genre? You know, because of the fact that

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Speaker 1: which is something you as a child that you was

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Speaker 1: excited about when you when in kitchen, you just had

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Speaker 1: the natural skills. Did you go to school? Give us

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Speaker 1: your background? Run? Well, my background I was borne raised

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Speaker 1: in Haiti, uh you know, and Haiti at the time

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Speaker 1: growing up, mel wasn't allowed in the kitchen. There's a

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Speaker 1: couple of things for you do. Being kitchen is where

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Speaker 1: there you're super poor or you're gay and uh and

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Speaker 1: I wasn't media of them. So the objective was to

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Speaker 1: find a happy medium. So when I get to this state,

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Speaker 1: I started working on a little Italy. I worked with

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Speaker 1: uh gentleman by the name of Philip Maran and his

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Speaker 1: wife Anna Moran. And I said that I'm moving on

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Speaker 1: to work with Chef Randall, eight Cocks, Chef Adam Savage,

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Speaker 1: Bob's Appery from Benchmark International. That's all of these people

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Speaker 1: who have ship my career. And I said that I

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Speaker 1: went to school in France. I run the court the

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Speaker 1: cuisine because I want to be I want to be

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Speaker 1: better than anyone out in this planet. I want to

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Speaker 1: make as much money as anyone. And I don't want

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Speaker 1: people to look at me for as round the pratt.

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Speaker 1: I want a everyone to look at me as a chef.

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Speaker 1: So that's why part of my career, as you know,

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Speaker 1: I have worked from the most prestigious splits in the world.

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Speaker 1: That was the executive chef at mont r Club, the

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Speaker 1: exact chef Tower Company, the exactly chefs Rich Carlton, the

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Speaker 1: executive chef h Bridgewater Country Club, the executive chefs Go

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Speaker 1: Harbor country Club, and now executive chef the Murder Country Club. Okay, now,

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Speaker 1: and I love it. I love it. See you know

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Speaker 1: what I like about you? You put your resume out there. Okay,

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Speaker 1: you know, you know it's like it's like, you know,

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Speaker 1: it's like we're drawing down in the middle of the

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Speaker 1: street in the old western town. You know, we're staring

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Speaker 1: each other. You know, you pull out of you pull

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Speaker 1: to play. I pull out of plate. You pull out

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Speaker 1: of plate. I pull out of play. I can assure

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Speaker 1: you I'm gonna run out of plates talking to you, right, Okay,

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Speaker 1: I'm just let you know. Well, you know, so many

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Speaker 1: is a good experience talking to you. You have buiness.

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Speaker 1: I've been I have. I am the number one saying

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Speaker 1: I love what you do. I haven't follow you, and

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Speaker 1: I think you're GI mean. I think I can say

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Speaker 1: some of the things like this because of what you do.

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Speaker 1: I think you open so many dogs for me and

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Speaker 1: I'm just happy to talk to you to connect it

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Speaker 1: to you. Well, we're gonna continue this relationship offline because

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Speaker 1: of the fact that you know it's amazing how you

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Speaker 1: look at people. And I've watched you on TV and

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Speaker 1: I just love your energy and your direction and what

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Speaker 1: you're doing with your career and your honesty and that.

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Speaker 1: And didn't know that I had that type of effect

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Speaker 1: in your life. And it's such a positive manner. And

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Speaker 1: that's my life. My life is about uplift and it's

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Speaker 1: just I've been eighteen. I've always for some reason, my

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Speaker 1: DNA has always been how can I make somebody else

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Speaker 1: life better? Because in the end, they're going to make

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Speaker 1: my life better. And so that's why I do money

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Speaker 1: making conversations and fear it much. Thank you for what

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Speaker 1: you're saying about me, because that means it's somebody's getting it,

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Speaker 1: you know, and I get it from a lot of people,

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Speaker 1: and it makes me feel good because it's free. I'm

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Speaker 1: I convinced the talented person like you to come on

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Speaker 1: my show to tell their story because that story that

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Speaker 1: you have can resonate success for somebody else. Uh now,

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Speaker 1: now let's talk about just talk about you in general

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Speaker 1: with this this cooking style of yours now, because I

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Speaker 1: wanted people understand, Okay, you came from Haiti and I

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Speaker 1: love Caribbean food, No jerk pork. I tell you festivals.

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Speaker 1: I'm telling you see some people some people do it right,

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Speaker 1: some people do it wrong. And you know what I'm

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Speaker 1: talking about. Some people commercialize it and so so, because

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Speaker 1: that's why it's kind of hard to find some good

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Speaker 1: jerk pork, stay tide and then and they want to

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Speaker 1: get the jerk chicken. They want to get. But jerk

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Speaker 1: pork is my man, that's me right now wrong. I

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Speaker 1: love me some jerk pork. Now tell your back back.

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Speaker 1: So tell me what exactly is cribbing style? Cookie? Tell

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Speaker 1: us about that? Well, I you know, there's different part

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Speaker 1: of the Carribbian. We take us our day to explain

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Speaker 1: some day Caribbean. As you know where I'm from. We

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Speaker 1: were first Espaniola this time. After that we've been French.

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Speaker 1: After that we became Americans. So first we were slaved

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Speaker 1: from Africa. So we take the African cuisine and we

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Speaker 1: make it with Spanish and we create our own flair.

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Speaker 1: So now you have African, you have Spanish, and you

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Speaker 1: have French. So this is so different. Confused, uh corny

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Speaker 1: background Uh and it's there, Um, it's there. That's why

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Speaker 1: I call it apple Caribbean. As an African American chef,

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Speaker 1: I will bring the spice, I will bring the marinade

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Speaker 1: this evening, and that makes us different and any that's important.

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Speaker 1: Now let's talk about the French accent that you bring

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Speaker 1: to your food. Explain to us that about that. As

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Speaker 1: you know, um, there have been an involvement about food.

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Speaker 1: You know, the to picure French cuisine, butter, it's sover liquid,

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Speaker 1: natigens and stuff like that. But you know, working with

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Speaker 1: any country club with everyone is very contiguous of the health.

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Speaker 1: So we have to take the body out of it.

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Speaker 1: If we take the body out of it, so we

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Speaker 1: have to bring a Caribbean flavor, which is the marinade,

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Speaker 1: the spice, the herbs, the garlic, the charlotte, the times

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Speaker 1: there was made, the green onion, this scratch bonnet pepper.

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Speaker 1: So even we don't use that much butter, but we

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Speaker 1: take that merri needed flavor to bring the French Caribbean accent.

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Speaker 1: This is how I for this diffine. As you know,

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Speaker 1: there's so many chefs. Everybody thinks they are the best,

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Speaker 1: you know, but we all do. I think. Then let

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Speaker 1: me assue this because because because you're you're one of

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Speaker 1: these top of the food chain chefs. Because if you're recognized,

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Speaker 1: you on TV, if you see the wards incredible industry awards. Now, okay,

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Speaker 1: how if somebody is listening trying to not not make

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Speaker 1: it to where you're getting, but trying to get into

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Speaker 1: the business. What are some of the early steps that

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Speaker 1: a person can do. Discipline, discipline, discipline, discipline and the

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Speaker 1: that's a discipline discipline, focus, discipline, focused, tay, true to yourself,

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Speaker 1: keep learning and follow your cross because that's the only way.

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Speaker 1: As you know, everyone think they're gonna be on Food

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Speaker 1: Network or on Bradley Top Chef or Iron Chef America

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Speaker 1: on and then they forget about the step to learn

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Speaker 1: how to become a great chef. You can't be on

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Speaker 1: TV making a fool of yourself. But a certain time

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Speaker 1: you have to able to cook. You cannot uh complaining,

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Speaker 1: always looking for him, and you have to be better

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Speaker 1: than anyone else. So this is one of the first

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Speaker 1: African American chef graduate from CIA ninete. His name is

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Speaker 1: Jessicon Evans. When I was watching his some of his

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Speaker 1: early career, he went to look for a job and

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Speaker 1: the white men told him, Jeff, I will hire you.

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Speaker 1: It's one thing I wanted to tell you. You You have

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Speaker 1: to do two time more than what these men can

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Speaker 1: do for me to hire. So I always look at that.

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Speaker 1: I don't have to do more, I don't have to

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Speaker 1: work harder than everyone else, but I'm enjoyed doing it.

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Speaker 1: But that's the only thing I know to do. To

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Speaker 1: be the best, you gotta push every day. You gotta practices,

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Speaker 1: as you know. If you know how much Michael Jordan's practice,

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Speaker 1: how much Kobe Bryant practice, look at Tom Brady how

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Speaker 1: much their practice. You talked about, practice, take you better

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Speaker 1: and stay true to yourself and then have disciplines. It's

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Speaker 1: all about discipline does no matter how good you are.

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Speaker 1: But if you don't have discipline, your flast. You know

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Speaker 1: when I thank you that and you're absolutely true. You know.

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Speaker 1: I look at people, they look at my life and

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Speaker 1: I get up at four o'clock in the morning, and

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Speaker 1: some people go, who that's too early for me. Okay,

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Speaker 1: I don't know what career you're playing, but there there

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Speaker 1: there has to be a set time that you have

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Speaker 1: to get up every day to be successful. You can't

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Speaker 1: get up at five one day and six one day

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Speaker 1: and seven one day, I'll get up when the clock

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Speaker 1: allows you up with no alarm clocks. Do you have

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Speaker 1: to have a set pattern. That's what you're talking about focus,

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Speaker 1: And that's when you're talking about hard work correct wrong, Yes, sir, Yes, sir.

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Speaker 1: I mean you were harder every day because nobody cares

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Speaker 1: if you don't work hard. Yeah, you can be an

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Speaker 1: executive share and people don't know when you're gonna come

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Speaker 1: to work, or don't know if you're gonna set the

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Speaker 1: menu the day before you're gonna sample the mixture. Everybody's

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Speaker 1: on point. There's a certain in leadership. Let's talk about

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Speaker 1: that too, because you being an African American man at

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Speaker 1: the male and uh, in this position in America and

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Speaker 1: then I'm not saying anything negative, but there your position

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Speaker 1: is a rare position and you have to show leadership

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Speaker 1: and diversity and also being able to accept any type

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Speaker 1: of criticism. Talk about your role as an executive chef

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Speaker 1: at dominant white institutions so far in your life, talk

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Speaker 1: about how you navigate that those those those those those

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Speaker 1: those lanes to be successful and stay at the top

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Speaker 1: of the food chain, so to speak. Well, Uh, again,

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Speaker 1: I want to talk about discipline, as you know, when

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Speaker 1: I have the first opportunity, when chef FRIENDO Cox give

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Speaker 1: me an opportunity, or Adam Salvage uh vibs out. I

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Speaker 1: tell you when I do games were dinner, I don't

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Speaker 1: think because I'm better than any chefts. But it's my

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Speaker 1: discipline and some of the places I work and be

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Speaker 1: able to manage plenty, to mandal for the beverage, be

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Speaker 1: able to have nancially responsible, be able to cover anything.

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Speaker 1: It's not better than any white shafts. And they all

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Speaker 1: know that. And then to me, I told him I'm

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Speaker 1: cheft first and I'm a working American second. I mean,

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Speaker 1: some people get offended when I said that. I said, well,

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Speaker 1: if I was interview for a job, there's probably so

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Speaker 1: many people who better than me becauld get it. But

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Speaker 1: because I believe in myself, I have a traffic circuit

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Speaker 1: working at the Montauk Yar Club to be in Hawaii,

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Speaker 1: and the list goes on, and I think that gives

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Speaker 1: me an opportunity to be different than everyone else. You know,

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Speaker 1: and that's really important because of the fact that when

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Speaker 1: I look at the talented person like you and a

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Speaker 1: lot of people, could you make it look so easy

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Speaker 1: First of all, that's that's a scary part of it.

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Speaker 1: When you're looking at the scaled person like Michael Jordan

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Speaker 1: makes a dunk look easy. But you know God gave

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Speaker 1: him extra hops, extra hops, and the same thing because

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Speaker 1: you mentioned you mentioned some incredible people. So when you

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Speaker 1: when you get on these shows like the Bravo TV

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Speaker 1: Top Show, first of all, tell me how did you

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Speaker 1: get on the show. Well, uh, in two thousand and eight,

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Speaker 1: I did it dinner. I did sold out dinner at

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Speaker 1: James build Foundation in New York. It was something they've

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Speaker 1: never seen. I'm this kid from Haiti who tried to

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Speaker 1: do apple Caribbean cuisine when no one taught I was

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Speaker 1: speaking another language. I wasn't speaking another language, but I

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Speaker 1: was writing my heart and soul. I was put it

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Speaker 1: in a plate. It's called about this season and tell

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Speaker 1: about the Marinades are despite and if this is who

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Speaker 1: I am? Sometimes I wish I was from an asked,

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Speaker 1: but I'm not. I'm just trying the prade. So after that,

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Speaker 1: they were looking for from of the best shots in America.

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Speaker 1: I you know, yes, So you know I want that

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Speaker 1: to be on record. Our season Top Chefts beat the

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Speaker 1: amazing race first time in eighteen years. This is how

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Speaker 1: good this season is. The season was, as you know,

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Speaker 1: competing with the voltage your brothers, we lie, uh, Michael Votago,

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Speaker 1: grab Votao extra actor, hector from from from from from Atlanta, Mkeenoberria,

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Speaker 1: from friends and everyone. I I think this is that

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Speaker 1: wasn't apport to me for a life time, something I

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Speaker 1: would cherish for the rest of my life. As you know,

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Speaker 1: I didn't know much about the show when they called me.

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Speaker 1: I told the guys, now, I'm not interested. I'm a

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Speaker 1: batter cheft. I haven't thinking for myself. I'm not interested

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Speaker 1: about being the show, so you know, and I did

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Speaker 1: what I had to do, and I think we have

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Speaker 1: opened so many dough for me. I think what you

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Speaker 1: would change your mind? Run? Okay, you weren't interested, Okay,

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Speaker 1: because you know you're bad boy. You you've got throwing

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Speaker 1: it in. Any I get on the show and people

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Speaker 1: start judging you, what change your mind? What's the opportunity

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Speaker 1: to or expose your brand or your talents to a

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Speaker 1: bigger audience would change your mind? What changed my I

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Speaker 1: always love to push the envelope, and uh, I push

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Speaker 1: it every day and something gonna work, something not gonna work.

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Speaker 1: And I learned from my mistake. I say, let's give

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Speaker 1: it try. If you work, you work. If it doesn't work,

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Speaker 1: life will go down. And I would still the batter shot.

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Speaker 1: But I think the on top cheft wasn't opposite of

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Speaker 1: a lifetime something I would cherish or the rest of

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Speaker 1: my life to become calling that back for there, for

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Speaker 1: the State Department to carry the formatic backworm, to travel

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Speaker 1: the world, to go in Italy, we journ't carry to

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Speaker 1: talk about American food. I don't think if I wasn't

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Speaker 1: a top cheft, I was able to do that. Wow. Wow.

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Speaker 1: So when you when you look at different these things,

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Speaker 1: it's about marketing, it's about I'm just shifting the whole thing.

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Speaker 1: You're a talented person, but you're saying that, ro Sean,

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Speaker 1: this TV gave me more doors that opened for me

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Speaker 1: because I did this. So if one hesitant hesitates about

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Speaker 1: the opportunity because they feel uncomfortable or they feel that

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Speaker 1: it's not right from them, sometimes it's best served to

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Speaker 1: go and pursue that opportunity because, like you said, it

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Speaker 1: opened doors for you. Yes, yes, you know. Life is

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Speaker 1: not about the opportunities pursue the opportunity to do better.

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Speaker 1: I think, uh, give me a voice. I mean it's

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Speaker 1: you know, it's the opportunity I have to be able

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Speaker 1: to be a headline keynote speaker out of vang or

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Speaker 1: to have the brain called me. I would love you

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Speaker 1: to be in the bathroom for this company. I don't

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Speaker 1: think I will ever have theptor about people. I wasn't

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Speaker 1: on the top shop. That's awesome. Now now this personality

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Speaker 1: here that it just kind of like feels the screen,

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Speaker 1: h what what what the resident? What is that? What

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Speaker 1: do that? What are that? Fun? That that dynamic, that brilliance?

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Speaker 1: Where did that come from? This? Because that's really what

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Speaker 1: what sells me because when you when you put a

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Speaker 1: plate down and you smile wrong, I wish I was

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Speaker 1: standing next year because I knocked you out the wind.

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Speaker 1: Start eating because that's what you do, said you put

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Speaker 1: it down to be eating. So what did that? What

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Speaker 1: did that whole personality come from? You have to believe

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Speaker 1: every day as a last day because tomorrow is not guaranteed.

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Speaker 1: As you know what's going on right now in America.

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Speaker 1: We have to cherish each other because nobody's going to

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Speaker 1: hinder anything, and you have to do it with this smile.

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Speaker 1: That's how I shall Yeah, I'm talking to Chef Rond Pratt.

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Speaker 1: In twin and eighteen, he was named Industry Chef of

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Speaker 1: the Year. If its name sounds familiar, it should be. Currently,

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Speaker 1: he's the Food and Beverage Director Executive chef at Amarido

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Speaker 1: Golfing Country Club and Amarillo, Texas. He first gained recognition

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Speaker 1: when we saw him on Bravo's Top Chef and it's

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Speaker 1: been opening doors every ever since. Now, you mentioned something

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Speaker 1: about what's going on in the country right now, and

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Speaker 1: what's going on in the country right now, COVID ninteen

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Speaker 1: and COVID nineteen is overtly affecting people of color, African Americans.

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Speaker 1: What is your what is your take on this and

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Speaker 1: what role are you trying to play the hip us

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Speaker 1: out Well, I think there's more than COVID nineteen happening

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Speaker 1: right now in America. We can disagree on that, we

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Speaker 1: can agree to disagree. I think the COVID nineteen is

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Speaker 1: one of the things happening. But if you look at

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Speaker 1: all the racial tension, the Black Lives Matter, I think

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Speaker 1: this is a bigger problem. Understand two hundred people die

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Speaker 1: from COVID nineteen, but there's more people's suffer, suffer by polity,

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Speaker 1: in justice, so many things. I think it's more than

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Speaker 1: COVID nineteen happening right now. I think it is time

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Speaker 1: for everyone, whether it's me, you, to talk about, love

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Speaker 1: to talk about let's get together, let's break read and

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Speaker 1: for the COVID nineteen, let's follow the CDC guideline. Let's

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Speaker 1: watch our hands and let's wear and let's be respectful. Now.

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Speaker 1: I'm not going to disagree with you, Ron, okay, because

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Speaker 1: I am at the forefront of trying to create remedies,

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Speaker 1: trying to create solutions, trying to understand that there are

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Speaker 1: CDC guidelines that must be followed because I have to

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Speaker 1: protect you and you have to protect me. Were family,

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Speaker 1: you know, we're you know, we're all all in this together.

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Speaker 1: And nobody's playing games out there, and they're unfortunate people

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Speaker 1: are playing games with that now in your in your kitchen. Now,

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Speaker 1: when the pandemic hit and the country shut down, how

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Speaker 1: did that affect your business, How did that affect where

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Speaker 1: you work at your working atmosphere, and how did you reopen?

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Speaker 1: We were opening by be camp scientists by follow Dr

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Speaker 1: Faki by make sure we clean, we clean, we clean,

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Speaker 1: and we clean again. We take temperature of all our forees.

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Speaker 1: We make sure their all distant things. Of course you

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Speaker 1: have to spend more money to make less because now

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Speaker 1: we need more employees to do more and to serve

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Speaker 1: less people. As you know, most people want to to

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Speaker 1: take out. So I think it's that's a great scenario

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Speaker 1: where some people can afford to do it. Some people

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Speaker 1: may not effort to do as you know um with

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Speaker 1: the six speed table that cannot afford to pay the bills.

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Speaker 1: So we all have to go back to the drawing.

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Speaker 1: But to see how can we be become innovated to

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Speaker 1: make sure everyone is happy while we take care our members,

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Speaker 1: I guess, and make sure our employees as fast. So

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Speaker 1: we are not doctors, we are shops. But but you're

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Speaker 1: affecting you know, my life, my life when I come

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Speaker 1: in there and somebody gets food, and building trust that

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Speaker 1: they can come to Europe place and eat and and

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Speaker 1: and and and take your food to go and things

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Speaker 1: like that. That's what we're talking about, right, and building

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Speaker 1: trust in a meal now a meal that's not made

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Speaker 1: at home and so so what obstacles. You know, we

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Speaker 1: we we can't fix something over not because we all

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Speaker 1: know COVID ninteen it's not going anywhere. It's gonna be there.

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Speaker 1: There get a vaccine, but we're always be taking the

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Speaker 1: vaccine because it's a an incredible virus is coming to

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Speaker 1: our lives that's overtly affecting people of color and African

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Speaker 1: Americans and people who are who are presisting conditions. Ninty

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Speaker 1: four percent of the people who've died from COVID ninteen

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Speaker 1: have had pre existing medical conditions. A lot of people

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Speaker 1: don't know that. And so when I when I when

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Speaker 1: I when I rather off this information, Like you said, Rashan,

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Speaker 1: this is COVID ninteen may be happening, but we've always

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Speaker 1: had heart disease, We've always had cancer, we've always had stroke,

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Speaker 1: we've always had high blood pressure, we've always had diabetes.

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Speaker 1: This is just magnifying it. So if I'm hearing you correct,

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Speaker 1: Rod and some such situations, we need to look at

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Speaker 1: the problems before COVID eighteen came and fix those problems. Two. Well,

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Speaker 1: I agree with you. As you know, I'm starting a

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Speaker 1: movement called my Foot Eating for my beloved community. My

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Speaker 1: foot is eating for my beloved community. It's gonna be

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Speaker 1: an action where me, you, we all sit down on

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Speaker 1: the table said what can we do? We all we

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00:24:30,560 --> 00:24:33,680
Speaker 1: are not in the same financial bracket, but what can

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Speaker 1: we do for everyone can have access to healthy food?

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00:24:38,800 --> 00:24:42,320
Speaker 1: Everyone can, but access to vegetables, to fruit, to stuff.

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00:24:42,400 --> 00:24:45,080
Speaker 1: Right that, what can we do? Uh? This is a

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Speaker 1: conversation some people afraid to have, but I am willing

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00:24:48,359 --> 00:24:51,520
Speaker 1: to have the conversation for anyone, whether the one listening

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00:24:51,640 --> 00:24:55,120
Speaker 1: or not. Well, it's interesting because of the COVID nineteen.

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00:24:55,720 --> 00:24:58,240
Speaker 1: For the first time, I had a garden at my house.

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00:24:58,400 --> 00:25:02,800
Speaker 1: You know, I did the tomatoes, I did peppers, I

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00:25:02,880 --> 00:25:08,639
Speaker 1: did oakrew, I did a sage and um um. And

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00:25:08,760 --> 00:25:11,159
Speaker 1: also I did uh how I did hallerpeen your peppers?

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00:25:11,200 --> 00:25:14,280
Speaker 1: And I did uh cool peppers as well, and so

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00:25:15,560 --> 00:25:19,040
Speaker 1: and so. I was amazed at how easy it was

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00:25:19,240 --> 00:25:25,159
Speaker 1: wrong and the return on my investment was ridiculous. I

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00:25:25,240 --> 00:25:28,440
Speaker 1: can I had tomatoes after tomatoes, I must have. I

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00:25:28,520 --> 00:25:31,280
Speaker 1: had three tomato plans. I must have gotten a hundred

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00:25:31,320 --> 00:25:34,000
Speaker 1: tomatoes off of that tomato plans, those three tomato plans.

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00:25:34,920 --> 00:25:40,520
Speaker 1: That's correct, and it tastes different, and it tastes different, Yes, sir, Yes, sir.

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00:25:41,400 --> 00:25:44,160
Speaker 1: Well guess what if you can use that to tell

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00:25:44,760 --> 00:25:48,520
Speaker 1: me to just from other people to do that, I

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00:25:48,640 --> 00:25:52,240
Speaker 1: guarantee the world would be a better place. Well, I'm

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00:25:52,240 --> 00:25:53,880
Speaker 1: gonna tell you this wrong. I'm in your fan club

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00:25:54,720 --> 00:25:57,240
Speaker 1: right now, so you know, off this call, I'm gonna

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00:25:57,240 --> 00:26:00,200
Speaker 1: give you myself all that stuff so we can communicate. Plus,

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00:26:00,240 --> 00:26:02,600
Speaker 1: I want to build a relationship with you, and uh,

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00:26:03,280 --> 00:26:05,359
Speaker 1: because I'm thinking about it is that we're like minded

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00:26:05,400 --> 00:26:07,440
Speaker 1: and what we're trying to do and what we're trying

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00:26:07,480 --> 00:26:09,399
Speaker 1: to accomplish in our life. Plus I want to put

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00:26:09,440 --> 00:26:11,080
Speaker 1: if you, I want to post some of your videos

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00:26:11,119 --> 00:26:14,320
Speaker 1: on my on my Facebook page. So I just it's

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00:26:14,400 --> 00:26:17,280
Speaker 1: my bar right here, you know, checking my he's he's

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00:26:17,280 --> 00:26:20,040
Speaker 1: a bad boy for Texas. He's just like me. He's

457
00:26:20,080 --> 00:26:23,200
Speaker 1: just in. He's in the panamlet, he's in the pan alets.

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00:26:23,920 --> 00:26:25,960
Speaker 1: That's high pan hammlet. That's well yet and I am

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00:26:25,960 --> 00:26:28,720
Speaker 1: a real Texas not it's hot over that. They don't

460
00:26:28,800 --> 00:26:30,920
Speaker 1: name it after a little a little animal for nothing

461
00:26:30,960 --> 00:26:33,000
Speaker 1: that you did a knock your car off the road

462
00:26:33,040 --> 00:26:35,680
Speaker 1: if you hit it. Real is a bad back. And

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00:26:35,800 --> 00:26:38,040
Speaker 1: so with that being said, what what's your goals? What

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00:26:38,280 --> 00:26:40,200
Speaker 1: are your moving step? You know, because we're gonna talk,

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00:26:40,400 --> 00:26:43,119
Speaker 1: we're gonna share our information. What's your goals in general

466
00:26:43,200 --> 00:26:45,840
Speaker 1: for your brand run and what you're trying to do

467
00:26:45,960 --> 00:26:49,040
Speaker 1: for the people. Well, I tried to do the people.

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00:26:49,680 --> 00:26:55,320
Speaker 1: Let's do let's stop divided, Let's love when the order,

469
00:26:56,160 --> 00:26:59,480
Speaker 1: let's speak each other's brothers keeper, Let's see what we

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00:26:59,560 --> 00:27:05,160
Speaker 1: can do to have uh, it's better America. And then

471
00:27:05,320 --> 00:27:08,760
Speaker 1: make sure everyone I don't care who you vote for,

472
00:27:09,400 --> 00:27:16,240
Speaker 1: but please vote, because your vote have it. I think

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00:27:16,480 --> 00:27:19,920
Speaker 1: we have a price to play right now. I remember

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00:27:22,240 --> 00:27:25,520
Speaker 1: I had a debate with some of my friends who

475
00:27:25,560 --> 00:27:29,520
Speaker 1: are telling me Harry did we will never vote for Harry.

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00:27:29,720 --> 00:27:33,320
Speaker 1: And the list goes on the past few weeks, our

477
00:27:33,440 --> 00:27:37,760
Speaker 1: courstomer the same friends. I said, Okay, you ember some

478
00:27:37,840 --> 00:27:41,680
Speaker 1: of this conversation. Who was having in you? See what

479
00:27:41,840 --> 00:27:45,200
Speaker 1: happened tonight is because of people like you. I still

480
00:27:45,280 --> 00:27:50,120
Speaker 1: love you, but we are agreed to disagree. So I'm

481
00:27:50,200 --> 00:27:54,960
Speaker 1: hoping everyone can vote. You vote for whoever you vote for,

482
00:27:55,840 --> 00:28:00,280
Speaker 1: but you're an American. Your vote can make it the point.

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00:28:00,760 --> 00:28:05,560
Speaker 1: Your voice came from you to rit. Wow, you know

484
00:28:05,720 --> 00:28:09,879
Speaker 1: some chef. I so appreciate what you just said, because, um,

485
00:28:10,320 --> 00:28:13,000
Speaker 1: it takes more than one voice to make a change.

486
00:28:13,160 --> 00:28:16,000
Speaker 1: It takes a collective, It takes like minded it takes

487
00:28:16,040 --> 00:28:19,240
Speaker 1: a clear understanding that you know we got Um we're

488
00:28:19,240 --> 00:28:23,240
Speaker 1: gonna cross over twoion thousand people uh dying from COVID nineteen.

489
00:28:23,400 --> 00:28:26,960
Speaker 1: We have wildfires on the West coast, hurricanes banging the

490
00:28:27,680 --> 00:28:30,280
Speaker 1: the South, and you have civil unrest and every major

491
00:28:30,320 --> 00:28:33,280
Speaker 1: city in this country. And if your vote has to

492
00:28:33,400 --> 00:28:35,159
Speaker 1: count now and we have to step out of that,

493
00:28:36,040 --> 00:28:37,840
Speaker 1: I don't know, or I step in and know it

494
00:28:37,920 --> 00:28:40,280
Speaker 1: don't Yes, it does, and then on the counts if

495
00:28:40,320 --> 00:28:42,640
Speaker 1: you make an effort. And that's what your whole that's

496
00:28:42,640 --> 00:28:44,480
Speaker 1: what this whole interview has been about. When I look

497
00:28:44,520 --> 00:28:47,080
Speaker 1: at listen to what you just said, it's about being

498
00:28:47,120 --> 00:28:50,840
Speaker 1: focused and working hard and being determined to succeed against

499
00:28:50,880 --> 00:28:53,400
Speaker 1: all arts. And that's all you. That's your whole career,

500
00:28:53,480 --> 00:28:56,120
Speaker 1: that's your whole life, right wrong, Yes, sir, And that's

501
00:28:56,120 --> 00:28:59,959
Speaker 1: the only thing I know. Wow, I want to think

502
00:29:00,040 --> 00:29:01,720
Speaker 1: for coming on my show because we're and you are

503
00:29:01,760 --> 00:29:06,080
Speaker 1: good buddies. Now we're friends, fe friends. I can't wait

504
00:29:06,160 --> 00:29:09,920
Speaker 1: to we we gotta do it. We're gonna do it.

505
00:29:10,040 --> 00:29:11,600
Speaker 1: Not my wife. You know, she won't let me get

506
00:29:11,600 --> 00:29:14,400
Speaker 1: on the plane right now, she said she. You know,

507
00:29:14,560 --> 00:29:16,960
Speaker 1: she's scared about this. COVID nineteen said, May. We gotta

508
00:29:17,000 --> 00:29:18,880
Speaker 1: get out there and live live our lives. And I

509
00:29:18,960 --> 00:29:22,000
Speaker 1: got my mask, got my parrel, I got, I got,

510
00:29:22,640 --> 00:29:25,160
Speaker 1: I got everything I need. And so we will see

511
00:29:25,160 --> 00:29:27,600
Speaker 1: each other pretty soon because she can't keep me locked down.

512
00:29:28,000 --> 00:29:30,760
Speaker 1: One thing I know is that life is about taking chances.

513
00:29:31,000 --> 00:29:33,640
Speaker 1: And I'm not saying risky chances. I'm I just know

514
00:29:33,840 --> 00:29:36,520
Speaker 1: that COVID ninteen is a lifestyle that we have to

515
00:29:36,640 --> 00:29:38,920
Speaker 1: learn to live with as a new normal. We have

516
00:29:39,000 --> 00:29:41,360
Speaker 1: to be safe. We can't hug each other like we

517
00:29:41,480 --> 00:29:43,280
Speaker 1: used to, we can't high five like we used to,

518
00:29:43,680 --> 00:29:46,040
Speaker 1: we can't talk in close quarters like we used to.

519
00:29:46,200 --> 00:29:49,640
Speaker 1: But we can't live a very civil of her stable lifestyle.

520
00:29:49,920 --> 00:29:52,480
Speaker 1: But more importantly, to make this lifestyle work for us

521
00:29:52,520 --> 00:29:55,400
Speaker 1: in the future, like you said, Ron, we have to vote.

522
00:29:55,920 --> 00:30:00,640
Speaker 1: We have to man, I get thank you. I wanna

523
00:30:00,640 --> 00:30:03,280
Speaker 1: thank you for coming to my show. Ron. Uh just

524
00:30:03,360 --> 00:30:04,800
Speaker 1: hanging right there. IM gonna close out the show. I

525
00:30:04,840 --> 00:30:07,000
Speaker 1: want to get your phone number and you're from you

526
00:30:07,000 --> 00:30:09,880
Speaker 1: even give you myself number. Okay, Hi, this is Rushan McDonald.

527
00:30:09,920 --> 00:30:12,280
Speaker 1: I want to thank everybody for coming on my show

528
00:30:12,320 --> 00:30:14,040
Speaker 1: and also if you want to hear any more Money

529
00:30:14,120 --> 00:30:18,200
Speaker 1: Making Conversation interviews, please go to money Making Conversation dot com.

530
00:30:18,520 --> 00:30:21,280
Speaker 1: I'm Rashan McDonald. I'm appached COO