Latest / The Steve Harvey Morning Show / Chef Ron Duprat on Bravo TV's "Top Chef," and Adapting to COVID-19

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Chef Ron Duprat on Bravo TV's "Top Chef," and Adapting to COVID-19 · The Steve Harvey Morning Show

0:04
Speaker 1: Welcome to Money Making Conversations. It's the show that she
0:07
Speaker 1: has the secrets of success experience firsthand by Marketing and
0:10
Speaker 1: Brandon expert Rashan McDonald. I will know he's giving me
0:13
Speaker 1: advice to many occasions. In occasion didn't notice, I'm not broke.
0:17
Speaker 1: You know. He'll be interviewing celebrity CEOs, entrepreneurs and industry
0:20
Speaker 1: decision makers. It's what he likes to do, it's what
0:23
Speaker 1: he likes to share. Now it's time to hear from
0:25
Speaker 1: my man, Rashan McDonald. Money Making Conversations. Here we come. Yes, Yes,
0:32
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
0:39
Speaker 1: some exercisable paycheck. Mine is helping people wake up and
0:42
Speaker 1: inspiring them to accomplish their goals and live their very
0:45
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
0:50
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
3:27
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,
5:50
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
6:08
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
6:17
Speaker 1: I think you're GI mean. I think I can say
6:19
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
6:24
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
6:31
Speaker 1: of the fact that you know it's amazing how you
6:33
Speaker 1: look at people. And I've watched you on TV and
6:35
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
6:48
Speaker 1: just I've been eighteen. I've always for some reason, my
6:51
Speaker 1: DNA has always been how can I make somebody else
6:54
Speaker 1: life better? Because in the end, they're going to make
6:56
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
7:00
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,
7:06
Speaker 1: and it makes me feel good because it's free. I'm
7:10
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
7:15
Speaker 1: you have can resonate success for somebody else. Uh now,
7:21
Speaker 1: now let's talk about just talk about you in general
7:23
Speaker 1: with this this cooking style of yours now, because I
7:25
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.
7:38
Speaker 1: I'm telling you see some people some people do it right,
7:41
Speaker 1: some people do it wrong. And you know what I'm
7:43
Speaker 1: talking about. Some people commercialize it and so so, because
7:46
Speaker 1: that's why it's kind of hard to find some good
7:48
Speaker 1: jerk pork, stay tide and then and they want to
7:52
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.
8:23
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
8:46
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.
9:08
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
9:15
Speaker 1: you know, um, there have been an involvement about food.
9:19
Speaker 1: You know, the to picure French cuisine, butter, it's sover liquid,
9:25
Speaker 1: natigens and stuff like that. But you know, working with
9:29
Speaker 1: any country club with everyone is very contiguous of the health.
9:34
Speaker 1: So we have to take the body out of it.
9:37
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.
9:52
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,
10:06
Speaker 1: you know, but we all do. I think. Then let
10:09
Speaker 1: me assue this because because because you're you're one of
10:13
Speaker 1: these top of the food chain chefs. Because if you're recognized,
10:17
Speaker 1: you on TV, if you see the wards incredible industry awards. Now, okay,
10:23
Speaker 1: how if somebody is listening trying to not not make
10:28
Speaker 1: it to where you're getting, but trying to get into
10:30
Speaker 1: the business. What are some of the early steps that
10:33
Speaker 1: a person can do. Discipline, discipline, discipline, discipline and the
10:41
Speaker 1: that's a discipline discipline, focus, discipline, focused, tay, true to yourself,
10:48
Speaker 1: keep learning and follow your cross because that's the only way.
10:53
Speaker 1: As you know, everyone think they're gonna be on Food
10:55
Speaker 1: Network or on Bradley Top Chef or Iron Chef America
10:59
Speaker 1: on and then they forget about the step to learn
11:03
Speaker 1: how to become a great chef. You can't be on
11:06
Speaker 1: TV making a fool of yourself. But a certain time
11:09
Speaker 1: you have to able to cook. You cannot uh complaining,
11:14
Speaker 1: always looking for him, and you have to be better
11:17
Speaker 1: than anyone else. So this is one of the first
11:22
Speaker 1: African American chef graduate from CIA ninete. His name is
11:27
Speaker 1: Jessicon Evans. When I was watching his some of his
11:32
Speaker 1: early career, he went to look for a job and
11:35
Speaker 1: the white men told him, Jeff, I will hire you.
11:39
Speaker 1: It's one thing I wanted to tell you. You You have
11:42
Speaker 1: to do two time more than what these men can
11:45
Speaker 1: do for me to hire. So I always look at that.
11:49
Speaker 1: I don't have to do more, I don't have to
11:51
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
11:57
Speaker 1: be the best, you gotta push every day. You gotta practices,
12:00
Speaker 1: as you know. If you know how much Michael Jordan's practice,
12:03
Speaker 1: how much Kobe Bryant practice, look at Tom Brady how
12:07
Speaker 1: much their practice. You talked about, practice, take you better
12:10
Speaker 1: and stay true to yourself and then have disciplines. It's
12:14
Speaker 1: all about discipline does no matter how good you are.
12:17
Speaker 1: But if you don't have discipline, your flast. You know
12:20
Speaker 1: when I thank you that and you're absolutely true. You know.
12:23
Speaker 1: I look at people, they look at my life and
12:26
Speaker 1: I get up at four o'clock in the morning, and
12:28
Speaker 1: some people go, who that's too early for me. Okay,
12:30
Speaker 1: I don't know what career you're playing, but there there
12:33
Speaker 1: there has to be a set time that you have
12:35
Speaker 1: to get up every day to be successful. You can't
12:38
Speaker 1: get up at five one day and six one day
12:40
Speaker 1: and seven one day, I'll get up when the clock
12:42
Speaker 1: allows you up with no alarm clocks. Do you have
12:44
Speaker 1: to have a set pattern. That's what you're talking about focus,
12:47
Speaker 1: And that's when you're talking about hard work correct wrong, Yes, sir, Yes, sir.
12:52
Speaker 1: I mean you were harder every day because nobody cares
12:56
Speaker 1: if you don't work hard. Yeah, you can be an
12:59
Speaker 1: executive share and people don't know when you're gonna come
13:01
Speaker 1: to work, or don't know if you're gonna set the
13:03
Speaker 1: menu the day before you're gonna sample the mixture. Everybody's
13:07
Speaker 1: on point. There's a certain in leadership. Let's talk about
13:10
Speaker 1: that too, because you being an African American man at
13:13
Speaker 1: the male and uh, in this position in America and
13:17
Speaker 1: then I'm not saying anything negative, but there your position
13:20
Speaker 1: is a rare position and you have to show leadership
13:22
Speaker 1: and diversity and also being able to accept any type
13:27
Speaker 1: of criticism. Talk about your role as an executive chef
13:31
Speaker 1: at dominant white institutions so far in your life, talk
13:36
Speaker 1: about how you navigate that those those those those those
13:39
Speaker 1: those lanes to be successful and stay at the top
13:42
Speaker 1: of the food chain, so to speak. Well, Uh, again,
13:47
Speaker 1: I want to talk about discipline, as you know, when
13:49
Speaker 1: I have the first opportunity, when chef FRIENDO Cox give
13:53
Speaker 1: me an opportunity, or Adam Salvage uh vibs out. I
14:00
Speaker 1: tell you when I do games were dinner, I don't
14:02
Speaker 1: think because I'm better than any chefts. But it's my
14:06
Speaker 1: discipline and some of the places I work and be
14:09
Speaker 1: able to manage plenty, to mandal for the beverage, be
14:13
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
14:21
Speaker 1: know that. And then to me, I told him I'm
14:23
Speaker 1: cheft first and I'm a working American second. I mean,
14:27
Speaker 1: some people get offended when I said that. I said, well,
14:30
Speaker 1: if I was interview for a job, there's probably so
14:35
Speaker 1: many people who better than me becauld get it. But
14:37
Speaker 1: because I believe in myself, I have a traffic circuit
14:42
Speaker 1: working at the Montauk Yar Club to be in Hawaii,
14:45
Speaker 1: and the list goes on, and I think that gives
14:48
Speaker 1: me an opportunity to be different than everyone else. You know,
14:52
Speaker 1: and that's really important because of the fact that when
14:54
Speaker 1: I look at the talented person like you and a
14:56
Speaker 1: lot of people, could you make it look so easy
14:59
Speaker 1: First of all, that's that's a scary part of it.
15:01
Speaker 1: When you're looking at the scaled person like Michael Jordan
15:04
Speaker 1: makes a dunk look easy. But you know God gave
15:05
Speaker 1: him extra hops, extra hops, and the same thing because
15:10
Speaker 1: you mentioned you mentioned some incredible people. So when you
15:14
Speaker 1: when you get on these shows like the Bravo TV
15:17
Speaker 1: Top Show, first of all, tell me how did you
15:20
Speaker 1: get on the show. Well, uh, in two thousand and eight,
15:25
Speaker 1: I did it dinner. I did sold out dinner at
15:28
Speaker 1: James build Foundation in New York. It was something they've
15:31
Speaker 1: never seen. I'm this kid from Haiti who tried to
15:34
Speaker 1: do apple Caribbean cuisine when no one taught I was
15:37
Speaker 1: speaking another language. I wasn't speaking another language, but I
15:41
Speaker 1: was writing my heart and soul. I was put it
15:44
Speaker 1: in a plate. It's called about this season and tell
15:47
Speaker 1: about the Marinades are despite and if this is who
15:50
Speaker 1: I am? Sometimes I wish I was from an asked,
15:53
Speaker 1: but I'm not. I'm just trying the prade. So after that,
15:56
Speaker 1: they were looking for from of the best shots in America.
15:59
Speaker 1: I you know, yes, So you know I want that
16:02
Speaker 1: to be on record. Our season Top Chefts beat the
16:06
Speaker 1: amazing race first time in eighteen years. This is how
16:10
Speaker 1: good this season is. The season was, as you know,
16:14
Speaker 1: competing with the voltage your brothers, we lie, uh, Michael Votago,
16:19
Speaker 1: grab Votao extra actor, hector from from from from from Atlanta, Mkeenoberria,
16:29
Speaker 1: from friends and everyone. I I think this is that
16:33
Speaker 1: wasn't apport to me for a life time, something I
16:34
Speaker 1: would cherish for the rest of my life. As you know,
16:37
Speaker 1: I didn't know much about the show when they called me.
16:39
Speaker 1: I told the guys, now, I'm not interested. I'm a
16:41
Speaker 1: batter cheft. I haven't thinking for myself. I'm not interested
16:45
Speaker 1: about being the show, so you know, and I did
16:48
Speaker 1: what I had to do, and I think we have
16:50
Speaker 1: opened so many dough for me. I think what you
16:53
Speaker 1: would change your mind? Run? Okay, you weren't interested, Okay,
16:56
Speaker 1: because you know you're bad boy. You you've got throwing
16:59
Speaker 1: it in. Any I get on the show and people
17:01
Speaker 1: start judging you, what change your mind? What's the opportunity
17:04
Speaker 1: to or expose your brand or your talents to a
17:07
Speaker 1: bigger audience would change your mind? What changed my I
17:12
Speaker 1: always love to push the envelope, and uh, I push
17:16
Speaker 1: it every day and something gonna work, something not gonna work.
17:20
Speaker 1: And I learned from my mistake. I say, let's give
17:22
Speaker 1: it try. If you work, you work. If it doesn't work,
17:25
Speaker 1: life will go down. And I would still the batter shot.
17:28
Speaker 1: But I think the on top cheft wasn't opposite of
17:31
Speaker 1: a lifetime something I would cherish or the rest of
17:34
Speaker 1: my life to become calling that back for there, for
17:36
Speaker 1: the State Department to carry the formatic backworm, to travel
17:40
Speaker 1: the world, to go in Italy, we journ't carry to
17:43
Speaker 1: talk about American food. I don't think if I wasn't
17:46
Speaker 1: a top cheft, I was able to do that. Wow. Wow.
17:49
Speaker 1: So when you when you look at different these things,
17:53
Speaker 1: it's about marketing, it's about I'm just shifting the whole thing.
17:56
Speaker 1: You're a talented person, but you're saying that, ro Sean,
17:59
Speaker 1: this TV gave me more doors that opened for me
18:03
Speaker 1: because I did this. So if one hesitant hesitates about
18:07
Speaker 1: the opportunity because they feel uncomfortable or they feel that
18:10
Speaker 1: it's not right from them, sometimes it's best served to
18:13
Speaker 1: go and pursue that opportunity because, like you said, it
18:16
Speaker 1: opened doors for you. Yes, yes, you know. Life is
18:21
Speaker 1: not about the opportunities pursue the opportunity to do better.
18:25
Speaker 1: I think, uh, give me a voice. I mean it's
18:31
Speaker 1: you know, it's the opportunity I have to be able
18:34
Speaker 1: to be a headline keynote speaker out of vang or
18:39
Speaker 1: to have the brain called me. I would love you
18:41
Speaker 1: to be in the bathroom for this company. I don't
18:44
Speaker 1: think I will ever have theptor about people. I wasn't
18:46
Speaker 1: on the top shop. That's awesome. Now now this personality
18:49
Speaker 1: here that it just kind of like feels the screen,
18:52
Speaker 1: h what what what the resident? What is that? What
18:55
Speaker 1: do that? What are that? Fun? That that dynamic, that brilliance?
19:00
Speaker 1: Where did that come from? This? Because that's really what
19:02
Speaker 1: what sells me because when you when you put a
19:05
Speaker 1: plate down and you smile wrong, I wish I was
19:08
Speaker 1: standing next year because I knocked you out the wind.
19:10
Speaker 1: Start eating because that's what you do, said you put
19:13
Speaker 1: it down to be eating. So what did that? What
19:16
Speaker 1: did that whole personality come from? You have to believe
19:21
Speaker 1: every day as a last day because tomorrow is not guaranteed.
19:25
Speaker 1: As you know what's going on right now in America.
19:28
Speaker 1: We have to cherish each other because nobody's going to
19:30
Speaker 1: hinder anything, and you have to do it with this smile.
19:34
Speaker 1: That's how I shall Yeah, I'm talking to Chef Rond Pratt.
19:38
Speaker 1: In twin and eighteen, he was named Industry Chef of
19:40
Speaker 1: the Year. If its name sounds familiar, it should be. Currently,
19:43
Speaker 1: he's the Food and Beverage Director Executive chef at Amarido
19:46
Speaker 1: Golfing Country Club and Amarillo, Texas. He first gained recognition
19:50
Speaker 1: when we saw him on Bravo's Top Chef and it's
19:53
Speaker 1: been opening doors every ever since. Now, you mentioned something
19:56
Speaker 1: about what's going on in the country right now, and
19:58
Speaker 1: what's going on in the country right now, COVID ninteen
20:01
Speaker 1: and COVID nineteen is overtly affecting people of color, African Americans.
20:06
Speaker 1: What is your what is your take on this and
20:09
Speaker 1: what role are you trying to play the hip us
20:11
Speaker 1: out Well, I think there's more than COVID nineteen happening
20:17
Speaker 1: right now in America. We can disagree on that, we
20:21
Speaker 1: can agree to disagree. I think the COVID nineteen is
20:24
Speaker 1: one of the things happening. But if you look at
20:26
Speaker 1: all the racial tension, the Black Lives Matter, I think
20:31
Speaker 1: this is a bigger problem. Understand two hundred people die
20:35
Speaker 1: from COVID nineteen, but there's more people's suffer, suffer by polity,
20:42
Speaker 1: in justice, so many things. I think it's more than
20:46
Speaker 1: COVID nineteen happening right now. I think it is time
20:51
Speaker 1: for everyone, whether it's me, you, to talk about, love
20:55
Speaker 1: to talk about let's get together, let's break read and
20:58
Speaker 1: for the COVID nineteen, let's follow the CDC guideline. Let's
21:02
Speaker 1: watch our hands and let's wear and let's be respectful. Now.
21:08
Speaker 1: I'm not going to disagree with you, Ron, okay, because
21:12
Speaker 1: I am at the forefront of trying to create remedies,
21:16
Speaker 1: trying to create solutions, trying to understand that there are
21:19
Speaker 1: CDC guidelines that must be followed because I have to
21:22
Speaker 1: protect you and you have to protect me. Were family,
21:25
Speaker 1: you know, we're you know, we're all all in this together.
21:28
Speaker 1: And nobody's playing games out there, and they're unfortunate people
21:32
Speaker 1: are playing games with that now in your in your kitchen. Now,
21:35
Speaker 1: when the pandemic hit and the country shut down, how
21:39
Speaker 1: did that affect your business, How did that affect where
21:41
Speaker 1: you work at your working atmosphere, and how did you reopen?
21:45
Speaker 1: We were opening by be camp scientists by follow Dr
21:51
Speaker 1: Faki by make sure we clean, we clean, we clean,
21:56
Speaker 1: and we clean again. We take temperature of all our forees.
22:01
Speaker 1: We make sure their all distant things. Of course you
22:04
Speaker 1: have to spend more money to make less because now
22:08
Speaker 1: we need more employees to do more and to serve
22:11
Speaker 1: less people. As you know, most people want to to
22:14
Speaker 1: take out. So I think it's that's a great scenario
22:20
Speaker 1: where some people can afford to do it. Some people
22:23
Speaker 1: may not effort to do as you know um with
22:27
Speaker 1: the six speed table that cannot afford to pay the bills.
22:34
Speaker 1: So we all have to go back to the drawing.
22:36
Speaker 1: But to see how can we be become innovated to
22:41
Speaker 1: make sure everyone is happy while we take care our members,
22:45
Speaker 1: I guess, and make sure our employees as fast. So
22:50
Speaker 1: we are not doctors, we are shops. But but you're
22:54
Speaker 1: affecting you know, my life, my life when I come
22:58
Speaker 1: in there and somebody gets food, and building trust that
23:01
Speaker 1: they can come to Europe place and eat and and
23:04
Speaker 1: and and and take your food to go and things
23:06
Speaker 1: like that. That's what we're talking about, right, and building
23:08
Speaker 1: trust in a meal now a meal that's not made
23:11
Speaker 1: at home and so so what obstacles. You know, we
23:16
Speaker 1: we we can't fix something over not because we all
23:18
Speaker 1: know COVID ninteen it's not going anywhere. It's gonna be there.
23:21
Speaker 1: There get a vaccine, but we're always be taking the
23:23
Speaker 1: vaccine because it's a an incredible virus is coming to
23:26
Speaker 1: our lives that's overtly affecting people of color and African
23:30
Speaker 1: Americans and people who are who are presisting conditions. Ninty
23:34
Speaker 1: four percent of the people who've died from COVID ninteen
23:37
Speaker 1: have had pre existing medical conditions. A lot of people
23:40
Speaker 1: don't know that. And so when I when I when
23:43
Speaker 1: I when I rather off this information, Like you said, Rashan,
23:45
Speaker 1: this is COVID ninteen may be happening, but we've always
23:48
Speaker 1: had heart disease, We've always had cancer, we've always had stroke,
23:53
Speaker 1: we've always had high blood pressure, we've always had diabetes.
23:56
Speaker 1: This is just magnifying it. So if I'm hearing you correct,
24:01
Speaker 1: Rod and some such situations, we need to look at
24:03
Speaker 1: the problems before COVID eighteen came and fix those problems. Two. Well,
24:10
Speaker 1: I agree with you. As you know, I'm starting a
24:13
Speaker 1: movement called my Foot Eating for my beloved community. My
24:19
Speaker 1: foot is eating for my beloved community. It's gonna be
24:23
Speaker 1: an action where me, you, we all sit down on
24:25
Speaker 1: the table said what can we do? We all we
24:30
Speaker 1: are not in the same financial bracket, but what can
24:33
Speaker 1: we do for everyone can have access to healthy food?
24:38
Speaker 1: Everyone can, but access to vegetables, to fruit, to stuff.
24:42
Speaker 1: Right that, what can we do? Uh? This is a
24:45
Speaker 1: conversation some people afraid to have, but I am willing
24:48
Speaker 1: to have the conversation for anyone, whether the one listening
24:51
Speaker 1: or not. Well, it's interesting because of the COVID nineteen.
24:55
Speaker 1: For the first time, I had a garden at my house.
24:58
Speaker 1: You know, I did the tomatoes, I did peppers, I
25:02
Speaker 1: did oakrew, I did a sage and um um. And
25:08
Speaker 1: also I did uh how I did hallerpeen your peppers?
25:11
Speaker 1: And I did uh cool peppers as well, and so
25:15
Speaker 1: and so. I was amazed at how easy it was
25:19
Speaker 1: wrong and the return on my investment was ridiculous. I
25:25
Speaker 1: can I had tomatoes after tomatoes, I must have. I
25:28
Speaker 1: had three tomato plans. I must have gotten a hundred
25:31
Speaker 1: tomatoes off of that tomato plans, those three tomato plans.
25:34
Speaker 1: That's correct, and it tastes different, and it tastes different, Yes, sir, Yes, sir.
25:41
Speaker 1: Well guess what if you can use that to tell
25:44
Speaker 1: me to just from other people to do that, I
25:48
Speaker 1: guarantee the world would be a better place. Well, I'm
25:52
Speaker 1: gonna tell you this wrong. I'm in your fan club
25:54
Speaker 1: right now, so you know, off this call, I'm gonna
25:57
Speaker 1: give you myself all that stuff so we can communicate. Plus,
26:00
Speaker 1: I want to build a relationship with you, and uh,
26:03
Speaker 1: because I'm thinking about it is that we're like minded
26:05
Speaker 1: and what we're trying to do and what we're trying
26:07
Speaker 1: to accomplish in our life. Plus I want to put
26:09
Speaker 1: if you, I want to post some of your videos
26:11
Speaker 1: on my on my Facebook page. So I just it's
26:14
Speaker 1: my bar right here, you know, checking my he's he's
26:17
Speaker 1: a bad boy for Texas. He's just like me. He's
26:20
Speaker 1: just in. He's in the panamlet, he's in the pan alets.
26:23
Speaker 1: That's high pan hammlet. That's well yet and I am
26:25
Speaker 1: a real Texas not it's hot over that. They don't
26:28
Speaker 1: name it after a little a little animal for nothing
26:30
Speaker 1: that you did a knock your car off the road
26:33
Speaker 1: if you hit it. Real is a bad back. And
26:35
Speaker 1: so with that being said, what what's your goals? What
26:38
Speaker 1: are your moving step? You know, because we're gonna talk,
26:40
Speaker 1: we're gonna share our information. What's your goals in general
26:43
Speaker 1: for your brand run and what you're trying to do
26:45
Speaker 1: for the people. Well, I tried to do the people.
26:49
Speaker 1: Let's do let's stop divided, Let's love when the order,
26:56
Speaker 1: let's speak each other's brothers keeper, Let's see what we
26:59
Speaker 1: can do to have uh, it's better America. And then
27:05
Speaker 1: make sure everyone I don't care who you vote for,
27:09
Speaker 1: but please vote, because your vote have it. I think
27:16
Speaker 1: we have a price to play right now. I remember
27:22
Speaker 1: I had a debate with some of my friends who
27:25
Speaker 1: are telling me Harry did we will never vote for Harry.
27:29
Speaker 1: And the list goes on the past few weeks, our
27:33
Speaker 1: courstomer the same friends. I said, Okay, you ember some
27:37
Speaker 1: of this conversation. Who was having in you? See what
27:41
Speaker 1: happened tonight is because of people like you. I still
27:45
Speaker 1: love you, but we are agreed to disagree. So I'm
27:50
Speaker 1: hoping everyone can vote. You vote for whoever you vote for,
27:55
Speaker 1: but you're an American. Your vote can make it the point.
28:00
Speaker 1: Your voice came from you to rit. Wow, you know
28:05
Speaker 1: some chef. I so appreciate what you just said, because, um,
28:10
Speaker 1: it takes more than one voice to make a change.
28:13
Speaker 1: It takes a collective, It takes like minded it takes
28:16
Speaker 1: a clear understanding that you know we got Um we're
28:19
Speaker 1: gonna cross over twoion thousand people uh dying from COVID nineteen.
28:23
Speaker 1: We have wildfires on the West coast, hurricanes banging the
28:27
Speaker 1: the South, and you have civil unrest and every major
28:30
Speaker 1: city in this country. And if your vote has to
28:33
Speaker 1: count now and we have to step out of that,
28:36
Speaker 1: I don't know, or I step in and know it
28:37
Speaker 1: don't Yes, it does, and then on the counts if
28:40
Speaker 1: you make an effort. And that's what your whole that's
28:42
Speaker 1: what this whole interview has been about. When I look
28:44
Speaker 1: at listen to what you just said, it's about being
28:47
Speaker 1: focused and working hard and being determined to succeed against
28:50
Speaker 1: all arts. And that's all you. That's your whole career,
28:53
Speaker 1: that's your whole life, right wrong, Yes, sir, And that's
28:56
Speaker 1: the only thing I know. Wow, I want to think
29:00
Speaker 1: for coming on my show because we're and you are
29:01
Speaker 1: good buddies. Now we're friends, fe friends. I can't wait
29:06
Speaker 1: to we we gotta do it. We're gonna do it.
29:10
Speaker 1: Not my wife. You know, she won't let me get
29:11
Speaker 1: on the plane right now, she said she. You know,
29:14
Speaker 1: she's scared about this. COVID nineteen said, May. We gotta
29:17
Speaker 1: get out there and live live our lives. And I
29:18
Speaker 1: got my mask, got my parrel, I got, I got,
29:22
Speaker 1: I got everything I need. And so we will see
29:25
Speaker 1: each other pretty soon because she can't keep me locked down.
29:28
Speaker 1: One thing I know is that life is about taking chances.
29:31
Speaker 1: And I'm not saying risky chances. I'm I just know
29:33
Speaker 1: that COVID ninteen is a lifestyle that we have to
29:36
Speaker 1: learn to live with as a new normal. We have
29:39
Speaker 1: to be safe. We can't hug each other like we
29:41
Speaker 1: used to, we can't high five like we used to,
29:43
Speaker 1: we can't talk in close quarters like we used to.
29:46
Speaker 1: But we can't live a very civil of her stable lifestyle.
29:49
Speaker 1: But more importantly, to make this lifestyle work for us
29:52
Speaker 1: in the future, like you said, Ron, we have to vote.
29:55
Speaker 1: We have to man, I get thank you. I wanna
30:00
Speaker 1: thank you for coming to my show. Ron. Uh just
30:03
Speaker 1: hanging right there. IM gonna close out the show. I
30:04
Speaker 1: want to get your phone number and you're from you
30:07
Speaker 1: even give you myself number. Okay, Hi, this is Rushan McDonald.
30:09
Speaker 1: I want to thank everybody for coming on my show
30:12
Speaker 1: and also if you want to hear any more Money
30:14
Speaker 1: Making Conversation interviews, please go to money Making Conversation dot com.
30:18
Speaker 1: I'm Rashan McDonald. I'm appached COO