Latest / The Steve Harvey Morning Show / Chef JJ Johnson (2nd Appearance) Full Interview

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Chef JJ Johnson (2nd Appearance) Full Interview · The Steve Harvey Morning Show

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Speaker 1: to Welcome to money making conversation. I am the man
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Speaker 1: promoting how they live in balance life and their secrets
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Speaker 1: to success. Now my next guest. My next guest is
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Speaker 1: a James Beard Award winning chef, which is one of
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Speaker 1: the top honors that you can get as a shift
2:35
Speaker 1: best known for his barrier breaking cuisine connecting the who
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Speaker 1: ways of West Africa and Asia to the Americas. A
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Speaker 1: man hails from the cultural mecca of Harlem, New York,
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Speaker 1: is the host of Clio's TV just Eats with Chef JJ,
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Speaker 1: founder of Field Trip Restaurant in Harlem, creative BuzzFeed Tasty,
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Speaker 1: and author Between Harlem and Helen. The second season of
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Speaker 1: Just Eats with Chef JJ premiers on tv Ones network
3:00
Speaker 1: Cleo TV Saturday, Fabruite Work twenty second at twelve pm
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Speaker 1: New Eastern Standard Time when TV Ones again Cleo TV,
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Speaker 1: Please welcome back to money Making Conversations. My man, Chef
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Speaker 1: j J. How were you pretty good? But man, you
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Speaker 1: know he's you got so much going on. You have
3:17
Speaker 1: to be patient. You have to be patient. I mean,
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Speaker 1: I love each from I'm from the Mecca, and you
3:24
Speaker 1: know I'm moving and shaking. I like those things. But
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Speaker 1: the thing is, you know, I like I lived in
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Speaker 1: New York. I know exactly what you are. The Harlem
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Speaker 1: is it has changed because I first moved to New
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Speaker 1: York and eight and then I moved back up there
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Speaker 1: and then you know, there's a many TV shows up
3:38
Speaker 1: there and the Deaf comedy Jam and nanty two and
3:41
Speaker 1: I moved up there, Steve Harmon, I moved up to
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Speaker 1: do it radio show WBLS one of seven point five
3:46
Speaker 1: in two thousand five, and that's when hard started to change.
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Speaker 1: You know that, let's say change. I'm talking about the
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Speaker 1: racial change and the building construction change. You know, I'm
3:55
Speaker 1: trying to keep I'm trying to I'm trying to be
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Speaker 1: one of them. You know, we're a new Visits Heorial
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Speaker 1: Harlem Call Future were right bullshot between one fiftee, the
4:02
Speaker 1: one six season Malcolm X Boulevard right in front of
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Speaker 1: the two and the three trains. You know, my goal
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Speaker 1: here is people to know that you know, it's a
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Speaker 1: black business and uh and we're in the Mecca and
4:12
Speaker 1: hopefully other black businesses will fall confident to move into
4:15
Speaker 1: a vacant spaces. And that's why I feel like we
4:18
Speaker 1: keep the narrative going regardless who moves into the neighborhood.
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Speaker 1: That has showed what our culture of excellence is. And
4:25
Speaker 1: that's that's correct, and that's you know when you let
4:28
Speaker 1: me ask you this, uh, you know you're New York
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Speaker 1: guy to HALLM. What what do you think? What what
4:33
Speaker 1: is the brand of Halem? You know it's been so transitional,
4:37
Speaker 1: wanted to entertainment to play a big role. Has always
4:40
Speaker 1: been a place for style. What do you think HALLM
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Speaker 1: is evolving into now? Jeff j J You know how
4:47
Speaker 1: you know that's a hard one. You know. I think Harlem,
4:51
Speaker 1: you know, as much as the people in the streets
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Speaker 1: are changing, I think the people that are are are
4:56
Speaker 1: able to create the narrative or holding onto the narrative
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Speaker 1: really well. Um, I think Harlem will always be a
5:02
Speaker 1: place for for excellence and for black people. Uh. And
5:06
Speaker 1: it'll be the mecca whell you'll find things. Um. I
5:09
Speaker 1: feel like fashion right now is big back in Harlem
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Speaker 1: right now with Dapper Dan. You know, he's a couple
5:15
Speaker 1: of blocks away from the restaurant here, He's you know,
5:17
Speaker 1: celebs and people going into his affiliate and getting something fashionable. UM.
5:24
Speaker 1: So I feel like fashion is coming back to Harlem
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Speaker 1: and and he's in the forefront of that. Um. And
5:30
Speaker 1: then I think food culture, Uh, in many different ways,
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Speaker 1: Harlem has always been that that community for you to
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Speaker 1: be able to express yourselves. We're seeing a lot of
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Speaker 1: different culture if it's Indian food or Mexican or African
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Speaker 1: American or global starting to sprout up from Harlem because
5:49
Speaker 1: you know, the community really respects everybody, um, and it
5:52
Speaker 1: will always talk about it. Really is interesting, like before
5:54
Speaker 1: we get into the TV show and also the restaurant
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Speaker 1: What what What drives your passion? Because I'll see you
6:00
Speaker 1: on TV, I've seeing your post on social media, and uh,
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Speaker 1: you always seem happy. You always seem like there's a
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Speaker 1: gleam in your eye when it comes to food and
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Speaker 1: watching people eat your food and serving the product that
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Speaker 1: you've made. I always tell people that my my definition
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Speaker 1: of food is art that you can eat because it
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Speaker 1: can look so beautiful and then it can be consumed.
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Speaker 1: What is your what? What? What is your passion? What
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Speaker 1: drives you to that that that world? Because I'm a foodie,
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Speaker 1: you know just could just being able to connect people
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Speaker 1: is really good. And knowing that they're connecting over the
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Speaker 1: food that I'm making and I'm bringing a smile right right,
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Speaker 1: It's really great. And you know, I just love to cook. Uh,
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Speaker 1: it's really in my DNA And for me, cooking is
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Speaker 1: a safe space right right right right. You could be
6:43
Speaker 1: you could be anything and anybody. You could try to
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Speaker 1: be somebody else. You could try to throw that flavor
6:49
Speaker 1: in the pan. Uh. You know, you could say bang boom,
6:53
Speaker 1: whatever you want. Um. And you know, at the end
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Speaker 1: of the day, you have the happiest moments around food,
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Speaker 1: regardless if you're worth no ends or you know you're struggling. Um.
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Speaker 1: And that's why that's what really brings joy to me,
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Speaker 1: knowing that, um, that I'm really able now to project
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Speaker 1: my you know, my culinary some of my culinary plv on.
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Speaker 1: It's the mainstream folks that I'm in their kitchens now,
7:16
Speaker 1: which is really uh exciting for me because as a
7:19
Speaker 1: young kids is one of the things I've always dreamed about. Well,
7:22
Speaker 1: you know, it's really cool because I'm a I'm a baker,
7:24
Speaker 1: you know, the people up to Old Coast, I'm an
7:26
Speaker 1: award winning baker, and I know that you told me.
7:28
Speaker 1: I remember that, and so it relaxes me. You know,
7:32
Speaker 1: Like I get up in the morning, I generally get
7:34
Speaker 1: up at foward. I make a couple of desserts and
7:36
Speaker 1: uh one dessert and bring it to my staff because
7:38
Speaker 1: they're just a moment where my mind can't think about
7:42
Speaker 1: I can't think about anything. I can't do talk about
7:44
Speaker 1: deals in my mind. I can't think about other TV
7:46
Speaker 1: shows because you have to be focused when you when
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Speaker 1: you are in the kitchen, because that's why mistakes happen,
7:51
Speaker 1: and sometimes especially when you bake. You can't fix a mistake.
7:54
Speaker 1: You gotta go away. Yeah, you can't know once you
7:57
Speaker 1: beg if you messed up, you got starting all over
7:59
Speaker 1: the beginning. For me, music is that key right right right. Music.
8:03
Speaker 1: Music helps you block in and brings that vibe and
8:07
Speaker 1: give you that other emotion that you're looking for. So
8:09
Speaker 1: for me, when I'm in a kitchen, like in the
8:11
Speaker 1: test kitchen, like really working on recipes, kind of get
8:14
Speaker 1: something really right. I'm throwing on something that really um
8:17
Speaker 1: really bring me there to focal focal point cool. I'm
8:20
Speaker 1: talking to Chef JJ, he has a show on Cleo TV,
8:24
Speaker 1: which is all part of these TV ones networking coach
8:27
Speaker 1: just eats with Chef JJ yet season one now went
8:29
Speaker 1: to season two. Let's talk about season one. What you
8:32
Speaker 1: enjoyed about it, what you and then we're leading to
8:35
Speaker 1: the expectations of what we can expect from season two.
8:39
Speaker 1: Season one, you know that that was that's my that
8:41
Speaker 1: was my first show episode something learn something though, I'm
8:48
Speaker 1: not gonna lie on that, but it was great. You know,
8:51
Speaker 1: it was great getting to know some people that I
8:54
Speaker 1: didn't know before, really cooking and talking about some interesting things. Um.
9:00
Speaker 1: And you know, you know, I'm so excited that you know,
9:03
Speaker 1: TV one and Cleo Uh, bringing Jesse's back to the
9:07
Speaker 1: season two means that people were watching. So I want
9:09
Speaker 1: to thank everybody people like you were spreading the word
9:14
Speaker 1: for us. For me, I'm a fan. You know that.
9:17
Speaker 1: You know that I'm a fan. Thank you very much.
9:20
Speaker 1: So for season two, I'm really excited about season two.
9:23
Speaker 1: I'm really bringing like really amazing flavors, some fabulous gas.
9:28
Speaker 1: You know, we're shaking and we're moving. Uh, we're in
9:31
Speaker 1: this We're in my new beautiful kitchen. Uh. And the conversation. Okay, okay, okay,
9:36
Speaker 1: a new kitchen now, okay, Now, you just can't slide
9:39
Speaker 1: that by, you know, and used to word beautiful. Okay,
9:42
Speaker 1: I'm a kitchen guy now, okay, So I know you
9:45
Speaker 1: used word beautiful too. So because the kitchen was kind
9:48
Speaker 1: of tight in season one. Okay, so it was tight,
9:52
Speaker 1: you know, kitchen was a little tight. Yeah, correct, And
9:56
Speaker 1: that's luckily I don't I'm a little I'm a swim guy,
9:58
Speaker 1: So it worked out way. The great thing, you know,
10:01
Speaker 1: the interesting thing about you know, being a TV producer
10:04
Speaker 1: and watching the talent you are a talent, you know,
10:06
Speaker 1: watching you evolve, you know, watching how you because your
10:09
Speaker 1: your number one skill is cooking, like you know, number
10:13
Speaker 1: one skill of anybody who who's a specialist. And then
10:16
Speaker 1: when you're starting to interact and keep those individuals who
10:20
Speaker 1: to be engaged, some of them you do know, some
10:22
Speaker 1: of you don't know. So that evolution. I love watching
10:26
Speaker 1: you become the star, a TV star that you become
10:30
Speaker 1: to tell us about some of those steps that you
10:32
Speaker 1: had to go with and start, you know, make sure
10:34
Speaker 1: the meal came out right, but also make sure the
10:36
Speaker 1: people you had on your show stay engaged in the process. Yeah,
10:40
Speaker 1: you know most TV shows that the shop doesn't really
10:43
Speaker 1: cook right. They did do a couple of things right that.
10:50
Speaker 1: You know, sometimes I guess a nervous because I'm like,
10:52
Speaker 1: oh my god, Like this season, I had to hear
10:55
Speaker 1: you on like to hear he's about to eat this dish,
10:57
Speaker 1: and then I put enough salt, like I don't have
10:59
Speaker 1: enough time to take some like rechange, like they're gonna
11:02
Speaker 1: she's gonna really judge me on this dist So it
11:05
Speaker 1: really pushes me to a different mental limit of like
11:08
Speaker 1: cooking on television that I'm really cooking alongside of entertaining, um,
11:13
Speaker 1: you know, my goal this season was really you know,
11:15
Speaker 1: listening to the to the fans and um, hearing what
11:20
Speaker 1: they wanted and really bringing them that through, bringing that
11:23
Speaker 1: through the TV screen. So you know, you'll see you'll
11:26
Speaker 1: see something like Cola green lasagna, um that I'm doing
11:31
Speaker 1: a little bit of you know, uh you know, cast
11:34
Speaker 1: into your pork chops. I'm even working with the veggie
11:38
Speaker 1: with the veggie ground beef. It's the first time I
11:40
Speaker 1: ever worked with it that I'm doing it on the
11:42
Speaker 1: TV show, and I make it chilly with it, uh,
11:46
Speaker 1: you know. And and then on top of that. I
11:47
Speaker 1: have some really great guests, like watch Jazzy the comedians.
11:51
Speaker 1: Hold that for the next break. We'll hold that for
11:53
Speaker 1: the next break of shop. The great thing about it
11:55
Speaker 1: is that you're You're amazing. I'm a fan, and I
11:58
Speaker 1: want to start this year posting If you don't mind
12:01
Speaker 1: posting some of your stuff on my Facebook, I got
12:03
Speaker 1: like almost, I want to do that because I want
12:06
Speaker 1: to support you, my man. You know, I've been up
12:09
Speaker 1: there to your restaurant at the previous location. I love
12:12
Speaker 1: the food. I send people to that location. I want
12:14
Speaker 1: to I'll be in New York February ninth, which is
12:16
Speaker 1: a Sunday. I'm gonna see if I can drop by
12:18
Speaker 1: if I have time. Just you have to be there.
12:20
Speaker 1: I just love going into your place and supporting you.
12:23
Speaker 1: You know. So again, we'll be right back with more
12:25
Speaker 1: of my man. He has a hot new TV show
12:27
Speaker 1: going into his second season called Just Eats with Chef
12:30
Speaker 1: JJ on TV one's network Cleo TV. Right back, We'll
12:36
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Speaker 1: dot ai the money making conversations. Don't touch that dot hi.
14:41
Speaker 1: Just for Sean McDonald and you're listening to money making conversation.
14:44
Speaker 1: I'm the host, but talking to my man Chef JJ.
14:47
Speaker 1: He has a hot news show going into the second
14:49
Speaker 1: season on TV one's network, Cleo t V, is called
14:52
Speaker 1: Just Meets with Chef JJ, and it premiers Saturday, February two,
14:57
Speaker 1: age of noon on Cleo t V. Chef Before We
15:01
Speaker 1: went to the break, He's about to dive into these
15:03
Speaker 1: gas and we know the guests can be just exciting.
15:06
Speaker 1: This is the meal that you're cooking, so talk about
15:09
Speaker 1: something that gas Like I said, Raheem Divine who was
15:11
Speaker 1: my man? He's the same right. Divine was on there
15:15
Speaker 1: and the uh turning up. He was on the episode.
15:19
Speaker 1: We watch Jazzy and you know they was having some
15:21
Speaker 1: intimate conversations, you know, those things happening around food. She's
15:26
Speaker 1: a she's she's the funny individual. I don't know if
15:28
Speaker 1: you know you watched Jazzy, but she's hilarious improv Yes,
15:33
Speaker 1: Lela James. You know My Food had her humming, which
15:36
Speaker 1: was really great. You know, for me, she's the icon.
15:39
Speaker 1: So uh and then you know we had to hear
15:43
Speaker 1: it from Love and Hip Hop. We had an Influenzer
15:46
Speaker 1: Ray holiday and Graze has always been a supporter of mine.
15:49
Speaker 1: Um and and then also this season, you know, I
15:51
Speaker 1: wanted to bring some like um, you know, some some
15:54
Speaker 1: young talent that's really crushing it, uh in different parts
15:59
Speaker 1: of the industry. So we brought in this young lady
16:02
Speaker 1: to tell some healthcare, facial products and hair practices on
16:05
Speaker 1: Natural out of the DC area. That's that's a that's
16:10
Speaker 1: an immigrant, right, A big, big story of a conversation
16:12
Speaker 1: in America today. So you know, also as we have
16:15
Speaker 1: some of the big guests, you know, we have some
16:17
Speaker 1: of the smaller guests have some really good stories that
16:20
Speaker 1: I think can relate to people that are that are
16:21
Speaker 1: watching the show. Well, you know, the thing about it
16:24
Speaker 1: is that you're a good conversationalist and that because it
16:27
Speaker 1: was really making me laugh when you're talking about making
16:29
Speaker 1: food live and then then you actually cooking it. Because
16:32
Speaker 1: I know I've done some episodes on TV where I've
16:34
Speaker 1: had the bake live, you know, something that just do
16:38
Speaker 1: you know and then all of a sudden, I go, okay,
16:40
Speaker 1: you know you can do for some reason, you can
16:42
Speaker 1: like hit the point or did I do that? Did
16:44
Speaker 1: that do that right? Did that do that right? Because
16:45
Speaker 1: you know people at home, they're watched he forgot that.
16:47
Speaker 1: He forgot the vanilla extract. What are you doing? He
16:50
Speaker 1: forgot the vanilla extract? And so that is pressure, you know,
16:53
Speaker 1: to make sure that you know because sometimes when you
16:56
Speaker 1: when you cook something, you add a little extra salt
16:58
Speaker 1: or extra pepper, extra kanyee just to get it right.
17:02
Speaker 1: But you know, some people don't want you tasting food
17:05
Speaker 1: and then putting a spoon back into the food on TV,
17:07
Speaker 1: you know, you know, so you have to really play
17:10
Speaker 1: it by ear and then hope for the best. So
17:13
Speaker 1: so I commend you, my brother, because I see your eyes.
17:16
Speaker 1: I see you going okay, okay, this is good. So
17:19
Speaker 1: so that that helps you to be on point on
17:21
Speaker 1: your game when you take the show's correct. Yeah, I
17:25
Speaker 1: mean it's a different flow when you're the show and
17:27
Speaker 1: you're cooking. So uh, definitely mental pressure. So when you
17:31
Speaker 1: see me do do it or look up into the sky,
17:33
Speaker 1: you know, I'm not judging you. I'm really relating to
17:39
Speaker 1: your pains at that point creatively because I know that
17:42
Speaker 1: you know, I know you understand. I'm you know, your
17:45
Speaker 1: listeners when they started watching the show, make sure they
17:47
Speaker 1: don't be judging up. Absolutely absolutely. Now let's your gears
17:50
Speaker 1: and go to Field Trip, you know, the community based
17:52
Speaker 1: dining experience and celebrates cultures through the shared experience Rice. Okay,
17:57
Speaker 1: that's first of all, the name of the restaurant, your trip,
18:00
Speaker 1: and then sharing the experience through Rice. Let's start with
18:04
Speaker 1: the name field Trip, the field Trip and votes fund
18:08
Speaker 1: field Us for all the right fields tripped off all
18:10
Speaker 1: the trips I've taken uh in my career. UH cooked
18:15
Speaker 1: in place like India, Singapore, Ghana. In those places you
18:20
Speaker 1: then see in the rights bowls that then invoked the
18:23
Speaker 1: flavors of those places. Okay, Now when you when you
18:27
Speaker 1: talk about casual dining and you talk how how what
18:30
Speaker 1: does the seeding capacity? Can I ask that to see
18:33
Speaker 1: to the world field trip is twenty seeded and then
18:38
Speaker 1: four high top tables that you can stand at because
18:40
Speaker 1: it's plenty of space for a large group, small groups.
18:44
Speaker 1: We we we we love to see everybody. It's a
18:45
Speaker 1: place you can bring your kids, wheelchair acceptability, all the above.
18:50
Speaker 1: Now what is the hours of operation? We're open Tuesdays
18:55
Speaker 1: to Sunday eleven and nine eleven and nine, so Tuesday
18:59
Speaker 1: through side do you say Sunday eleven am to nine pm?
19:04
Speaker 1: So it might be able to it might see me
19:05
Speaker 1: February night coming in and grab an hit off. Well,
19:09
Speaker 1: you know, like I told you, j J, you don't
19:11
Speaker 1: have to be there. I'm coming in and grab me
19:12
Speaker 1: something to go and hit on up to the gordya
19:14
Speaker 1: And well you took care of me last time, and
19:18
Speaker 1: so and it wasn't. And my whole thing is that
19:21
Speaker 1: I'm a foodie and I love food and as soon
19:23
Speaker 1: as I eat, as soon as I eat, I'm sure
19:25
Speaker 1: I'm gonna put this in my rushawn, each recommendation of restaurants,
19:28
Speaker 1: and that's on my website, on my social media, and
19:30
Speaker 1: that's because that's what it really is. Because food, to
19:33
Speaker 1: me is a it's a culture, it's it's an experience.
19:36
Speaker 1: And and when you have a gifted person like you
19:38
Speaker 1: chef J j J who out there just just laying
19:42
Speaker 1: it down, man landed down, putting down the food on
19:44
Speaker 1: it right, you know, and then then you then you're
19:47
Speaker 1: you're happy doing it because a lot of people you
19:49
Speaker 1: can watch some people that look like it's a job,
19:52
Speaker 1: but it doesn't look like a job to you talk
19:53
Speaker 1: about that, you know, I mean, look in this time
19:57
Speaker 1: and era, a lot of people want to become been
20:00
Speaker 1: on television, and um, I'm mis thankful for it every day.
20:04
Speaker 1: It's not something that anybody can get. And I think
20:08
Speaker 1: the hard work really has got me the opportunity to
20:11
Speaker 1: to be uh friends and family of Cleo TV and
20:15
Speaker 1: TV run now with the second season coming up, and
20:17
Speaker 1: you know, I worked really hard on something that I
20:20
Speaker 1: was never trained to do. You know, I didn't go
20:21
Speaker 1: to acting school. I didn't do any of that. Um,
20:25
Speaker 1: this is this is new and uh, I have to
20:28
Speaker 1: work a lot harder and uh, you know, the key
20:31
Speaker 1: is just making sure I have fun, be entertaining and
20:36
Speaker 1: give you food that you want to cook at home.
20:38
Speaker 1: Here's a quick question before I get I'm talking to
20:40
Speaker 1: Chef JJ. Uh starve the hit. Um it's a cooking
20:45
Speaker 1: entertainment show called Just Eats with Chef JJ on TV
20:48
Speaker 1: once network Cleo TV. It premiers season two does Saturday
20:53
Speaker 1: February twenty twond at twelve New and Eastern UM as
20:56
Speaker 1: an encore that plays a tempm on that same channel. Uh.
20:59
Speaker 1: The great thing that out you coming on my show.
21:02
Speaker 1: It was something that I missed last time. It was
21:04
Speaker 1: a good miss because but I found at this time
21:07
Speaker 1: they said that you are the creator a buzz feed Tasty.
21:10
Speaker 1: Is that correct? Well, I'm not the creator. I am
21:13
Speaker 1: a creator. Okay, We're called Tasty creators and you create
21:18
Speaker 1: videos on buds feed Tasty channel. So you can go
21:21
Speaker 1: to buds fee Tasty. You can see some of my
21:23
Speaker 1: videos on there as as one of the Bunch feed creators.
21:28
Speaker 1: I called my tough budsfee talent. They like to call
21:30
Speaker 1: me a creator, but I wish I created a bunk
21:32
Speaker 1: be tasty. Well, you know it was gonna be another
21:34
Speaker 1: conversation now as a yeah, I mean, you know you
21:38
Speaker 1: talk about you know, from from from a business standpoint.
21:41
Speaker 1: You know, my goal is that I have restaurants. You know,
21:45
Speaker 1: I have a television show or shows hopefully, and you know,
21:48
Speaker 1: as a chef now you're able to potentially, you know,
21:51
Speaker 1: drive in revenue in different ways than back in the past. Well,
21:55
Speaker 1: you know, the interesting thing about it just about just
21:57
Speaker 1: a quick business question. The show is done in the
22:00
Speaker 1: professional kitchen. Why didn't you do the show at your restaurant?
22:04
Speaker 1: You know, you need to have the right lighting, the
22:07
Speaker 1: right touches. There's just certain things of what you want
22:10
Speaker 1: in a in a in uh in in a certain
22:13
Speaker 1: kitchen feeling. Um. And if I wouldn't shot to show
22:17
Speaker 1: my restaurant, I would have to shut it down for
22:19
Speaker 1: ten days, which was displaced my customer base, the people
22:22
Speaker 1: that truly support me on a day to day base.
22:24
Speaker 1: And I didn't want to do that. Well, I can
22:26
Speaker 1: understand that because of the fact that you know, I
22:28
Speaker 1: was talking to my nephew. Here's a barbecue plays barbecue
22:32
Speaker 1: a food truck trailer in Houston, Texas, and he and
22:34
Speaker 1: I got him to own Kelly Clarkson Show today, and
22:37
Speaker 1: so he shut down his Yeah, and they got him
22:42
Speaker 1: over there and they came to Houston. He's based in Houston,
22:44
Speaker 1: and so he shut down his restaurant. It's a lower
22:47
Speaker 1: street location to take it over to a show that
22:49
Speaker 1: called him and go did you shut it down? I said, no, no, no,
22:52
Speaker 1: you can't ever do that because your customers think that
22:54
Speaker 1: you close. That's the bad news travel faster than good news,
22:57
Speaker 1: so you're not being there. That's a lot of bad news.
23:00
Speaker 1: I say, if you ever shut down like that, just
23:02
Speaker 1: put your other trailer there and put a limited menu.
23:05
Speaker 1: At least you rather serve a limited menu. Didn't come
23:07
Speaker 1: by to the way he's taping the clarks which builds
23:09
Speaker 1: your brain, so I know exactly what you're talking about,
23:12
Speaker 1: because yeah, you know, it's a hard thing because like
23:14
Speaker 1: that Kelly Clarkson shows like a one time in a lifetime, right,
23:17
Speaker 1: You're so excited for that, but then at the end
23:19
Speaker 1: of the day, you want to make sure that there's
23:22
Speaker 1: either let putting a message out about the restaurants, so
23:25
Speaker 1: let people know that they can't come today or not.
23:28
Speaker 1: You know, I've learned that through my career. I used
23:29
Speaker 1: to say before all people will come back. People won't
23:32
Speaker 1: come back because don't feel so offended that you've displaced them.
23:35
Speaker 1: So um, that's why I keep the restaurant closed on Mondays.
23:38
Speaker 1: Now that's our day. If we're gonna do TV things
23:41
Speaker 1: in the restaurant or shoot um or if people do
23:44
Speaker 1: want to do some TV things, that has to happen
23:46
Speaker 1: before we open, and they have to be done by
23:48
Speaker 1: that time because I'm out in the business of display
23:51
Speaker 1: some people. Here's an interesting thing they sent this over
23:54
Speaker 1: to about your show, Chef JJ. Chef JJ loves to
23:58
Speaker 1: introduce exciting global because Cousine to Friends, and this season
24:02
Speaker 1: turns up the heat with a friendly cook off Okay,
24:06
Speaker 1: makes a comforting one pot meal creation, It's cozy with
24:09
Speaker 1: a breakfast and bid meal, and gives viewers a two
24:13
Speaker 1: of his new restaurant field trip Hollow. Now you just
24:15
Speaker 1: say none of that, Chef j J. Now I can
24:18
Speaker 1: keep it. Put some great stuff like that. It's a
24:22
Speaker 1: great episode about breakfast in bed. I a couple of
24:27
Speaker 1: a couple that doesn't cook. He doesn't cook for his
24:30
Speaker 1: his loved one, and le told me get a little
24:32
Speaker 1: cookie points. I showed Matt. You know, I'm all about
24:35
Speaker 1: the global world and the cuisine to connect with people.
24:38
Speaker 1: So let me get a little bit of that from
24:40
Speaker 1: one pot stuff. But you know that that's that's the
24:42
Speaker 1: notes they gave you. You know, I'm giving you my notes.
24:45
Speaker 1: You guys expecting what I want you to tune in
24:48
Speaker 1: and it's really no. This season is truly exciting, some
24:52
Speaker 1: great conversation. I think there's some great insight. You know,
24:56
Speaker 1: my my biggest guest and my biggest fan on this
24:58
Speaker 1: season is Shaun King. Um. He comes on and with
25:03
Speaker 1: his wife. Is that quarterback Sean Farmer? Quarterback Shaun King No,
25:07
Speaker 1: Shaan King the activist? All right, right, right right, um.
25:11
Speaker 1: And I'm a big fan of head and what he
25:13
Speaker 1: what he's doing. And he comes on with his wife
25:15
Speaker 1: and they cook a lot at home. Um, and you know,
25:18
Speaker 1: we had a great one. What I think is one
25:20
Speaker 1: of the best conversations. And you know it's very lighthearted.
25:24
Speaker 1: We got a little bit in the politics, and I
25:26
Speaker 1: love politics. My thing on the love and so you
25:30
Speaker 1: know I'm telling you this one right here by making
25:35
Speaker 1: or break it for us, I'm not gonna let that
25:38
Speaker 1: go down like that. You'll be back with season three
25:40
Speaker 1: talking to me about what you're doing. You just gotta
25:42
Speaker 1: let me know about these breakfast and bed scenes and
25:45
Speaker 1: these little cook offs that you're doing and these one
25:47
Speaker 1: pot meals. But that's my job. That was Chef JJ.
25:50
Speaker 1: My job is to promote your brand and push you
25:52
Speaker 1: to the next level. And your great restaurant called field
25:55
Speaker 1: Trip that you that you're doing it up. But again,
25:57
Speaker 1: your show just each with Chef JJ on TV Ones Network,
26:00
Speaker 1: Cleo TV. He's exciting. I consider you a friend, man,
26:04
Speaker 1: I really do, and I will always support you. And
26:06
Speaker 1: I'll just get those just get those banners to me
26:09
Speaker 1: and these sizzle reels that you want me to pose
26:11
Speaker 1: brod to the premier fabruardwewod Okay, I appreciate that. Thank you,
26:15
Speaker 1: Thank you, my friend. We talk soon. Mony making conversation
26:17
Speaker 1: is always here for you again. I'm your host. Rashwan
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