Latest / The Steve Harvey Morning Show / Chef Keith Lorren Full Interview

Transcript

Chef Keith Lorren Full Interview · The Steve Harvey Morning Show

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  Speaker 1: heart My next guest has worked behind the scenes at
• 1:10
  Speaker 1: the Food Network studios in Manhattan, New York, developing recipes
• 1:14
  Speaker 1: for top shows. Has been a guest on several television
• 1:16
  Speaker 1: and radio programmers, including NBC's Today Show, Food Networks, Guys,
• 1:21
  Speaker 1: Grocery Games, and travel channels Park Secrets. Currently, his products
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  Speaker 1: are being sold in over two hundred stopping shops in
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  Speaker 1: New York, New Jersey, Rhode Island, Connecticut, and Massachusetts. Keith
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  Speaker 1: Lauren Global, LLC is a spice company that blends designer
• 1:35
  Speaker 1: products for the grocery, retail and food service industries. Please
• 1:39
  Speaker 1: welcome to money making Conversations the Spice King Chef Keith Lauren.
• 1:46
  Speaker 1: What's happening to my brother? Thank you so much for
• 1:48
  Speaker 1: having me, honor to speak with you today. Man, well,
• 1:50
  Speaker 1: I appreciate that. I appreciate that you know, Honor talk
• 1:53
  Speaker 1: you know. But I'm a foodie. I like good food.
• 1:55
  Speaker 1: You sent me your spies, I use your spices and
• 1:59
  Speaker 1: I'm happy Camper. Oh God bless you, man, God bless you. Well,
• 2:04
  Speaker 1: I tell what I say. I'm a foodie. What are you?
• 2:06
  Speaker 1: What your chef? You got all these titles? What are
• 2:08
  Speaker 1: you to food? Are you are you are preparer or
• 2:11
  Speaker 1: your eater? What attracts you to food? Listen? I'm all
• 2:15
  Speaker 1: of it, man. I call myself the spice King because
• 2:17
  Speaker 1: I've dedicated my whole life to making the world's best
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  Speaker 1: taste and flavors. Man. Listen, when I eat something, incot
• 2:22
  Speaker 1: to taste like something? You know what I mean? Care
• 2:23
  Speaker 1: nobody saw meself mean nothing or give me nothing but
• 2:26
  Speaker 1: your salt and pepper. It has to be seized and marinated. Man.
• 2:28
  Speaker 1: So my contribution to the world is making people's food
• 2:31
  Speaker 1: taste better, making their lives tastes better. And that's what
• 2:34
  Speaker 1: I'm here for. Well, you know the word marinated? You
• 2:37
  Speaker 1: know I I throughout my life I always heard the
• 2:39
  Speaker 1: word marinated. What exactly is marinating food? Meat? To me,
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  Speaker 1: marinating is like four play you know, you take your time,
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  Speaker 1: you prepare it, you seize it so that all the
• 2:57
  Speaker 1: flavors can get into the meat and it tenderizes it
• 2:59
  Speaker 1: and so when you partake of it, it's an experience.
• 3:03
  Speaker 1: So it's really important when they ask you to marinade.
• 3:05
  Speaker 1: It's important that you don't skip that step. That's what
• 3:08
  Speaker 1: you're saying. You can't skip it. You can't skip it, man.
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  Speaker 1: The flavor has to go all the way to the bone.
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  Speaker 1: So like you know, marinade, marinade. Meat is big and
• 3:16
  Speaker 1: barbecue gotta marinate their brisket, gotta marinade. Put that, put that,
• 3:21
  Speaker 1: put that seasoning on those ribs so they can come
• 3:23
  Speaker 1: back right. What what? What? What items do you feel like?
• 3:28
  Speaker 1: Is marinade and big? When it comes to steaks and
• 3:31
  Speaker 1: the fish, is that that well? Well, um, different different
• 3:34
  Speaker 1: meats take different preparations. So you mentioned steak. With steak,
• 3:38
  Speaker 1: I just like to marinate it in oils because I'll
• 3:42
  Speaker 1: use I'll use oil with with crushed garlic and shallotte
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  Speaker 1: and whatever spices I want to make ribs you need
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  Speaker 1: a little bit of acid, um, and you need those
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  Speaker 1: great barbecue rubs to get into it. And the ascid
• 3:54
  Speaker 1: helps it go throughout and helps tender rise it. And
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  Speaker 1: fish fish, you don't marinate too long because it's such
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  Speaker 1: a tender type of the meat. So I would say
• 4:02
  Speaker 1: that maybe ten minutes, ten minutes that's on fish and
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  Speaker 1: and a lot of people like my wife. She loves
• 4:08
  Speaker 1: to use lemon with her fish. Right. Why is that? Well,
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  Speaker 1: lemon is a refresher and because of those citrus notes
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  Speaker 1: and because of the acidity, it gets rid of that
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  Speaker 1: older smelling bacteria. So that's why we put fish. We
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  Speaker 1: put lemon over the fish because it will get rid
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  Speaker 1: of that rank flavor. You know, sometimes the fish is
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  Speaker 1: old um and it just makes everything more refreshing. Yeah,
• 4:32
  Speaker 1: because they always put fish. You bring your lobster tails out,
• 4:35
  Speaker 1: they got your little lemon over that squeeze your lemon
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  Speaker 1: on the top. You know, I'm not I'm not a
• 4:39
  Speaker 1: big fish guy, but shrimp, I'm I'm a shrimp man.
• 4:42
  Speaker 1: I'm an arster man. I'm a lobster man. I'm a
• 4:45
  Speaker 1: crab man. All right. That's right, That's that's my seafood.
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  Speaker 1: So so how did you Let's go back a little
• 4:50
  Speaker 1: bit before we get to the spice key collection. How
• 4:53
  Speaker 1: did you get into business? Well, listen, man, I have
• 4:56
  Speaker 1: a very interesting history. My great grandfather started. His name
• 4:59
  Speaker 1: was A Johnson, and he set to stand the Fast
• 5:02
  Speaker 1: family in entrepreneurship and in food in St. Augustine. He
• 5:05
  Speaker 1: had a very famous restaurant Um one of the first
• 5:07
  Speaker 1: black restaurants, and Lucille Ball Desi ar Neez Snatras, the Kennedy's,
• 5:12
  Speaker 1: all of them would actually go to his restaurants during
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  Speaker 1: segregated times because his food was so good. And I
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  Speaker 1: grew up eating those flavors and recipes for my grandmother
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  Speaker 1: and that's what inspired me. So after I was inspired,
• 5:24
  Speaker 1: and after I went to business school, I decided, listen,
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  Speaker 1: I'm gonna make this my full time job. UM. And
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  Speaker 1: then I went to culinary school. I traveled in China
• 5:31
  Speaker 1: and Japan and Greece. I worked and noted Arab emmerants,
• 5:35
  Speaker 1: got to cook for the royal family. I got to
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  Speaker 1: work with Food Network UM. And then hey, the rest
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  Speaker 1: is history. Man. Now now you went through a lot
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  Speaker 1: of history. You know I'm talking about you know you China.
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  Speaker 1: So you go to different places. Where did you pick
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  Speaker 1: up when you go to because all these are different u. UM.
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  Speaker 1: You know, food stylings, food you know that are very
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  Speaker 1: unique and so and so you know that they always say,
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  Speaker 1: you know, Chinese food in China is not the same
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  Speaker 1: that we eat here, definitely not. You know, each location
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  Speaker 1: has its own style, as you mentioned, and what I
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  Speaker 1: always pay attention to is the flavor of each region.
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  Speaker 1: Every region because of the locality, because of the agriculture,
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  Speaker 1: they have certain ingredients as native and so they're able
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  Speaker 1: to take the ingredients and use it in their food
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  Speaker 1: and make it shine, make it unique. And that's what
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  Speaker 1: I pay attention to. Now, when you go to like China,
• 6:26
  Speaker 1: you get to suchuan peppers and a white pepper, chili oils,
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  Speaker 1: garlic and ginger and all of that kind of good
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  Speaker 1: stuff and then the spices, you know, so it's different.
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  Speaker 1: Well that mats you just when you go to these
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  Speaker 1: different places. Does Is there a language barrier when it
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  Speaker 1: comes to cooking? Absolutely not, man. In fact, food has
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  Speaker 1: been my ticket everywhere. Man. Once you invite a person
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  Speaker 1: over and you sit down and have a meal with them,
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  Speaker 1: whether you are fluent in their language or religion or not,
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  Speaker 1: it doesn't matter, because that food is something that breaks
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  Speaker 1: down makes people. It's like an equalizing you know, it
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  Speaker 1: makes everybody even and just makes everybody happen. Yeah, that's yeah.
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  Speaker 1: Pitch yourself and yourself season season overseason and the underseason.
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  Speaker 1: You're gonna tell when you're when you're scooping out that
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  Speaker 1: pot that steal it off that plate. It's gonna let
• 7:13
  Speaker 1: you know if I'm gonna put a smile on your
• 7:15
  Speaker 1: face or frown on your face. That's amazing. Mr Russia.
• 7:18
  Speaker 1: You mentioned in the interview, in the in the introduction,
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  Speaker 1: I was gonna be in two hundred stories, I'm gonna
• 7:22
  Speaker 1: being over eight thousand stores by the end of next year.
• 7:25
  Speaker 1: Where eight thousand and is Rushan. Won't just let you know,
• 7:28
  Speaker 1: you said Russian. It's Rushan, And I apologize for saying.
• 7:32
  Speaker 1: Just what I get from your resume this is you know,
• 7:34
  Speaker 1: I personally do everybody's resume key, and so I don't
• 7:39
  Speaker 1: let know. I don't let no assistant do it. I
• 7:41
  Speaker 1: get up, and I get up before the show, I
• 7:43
  Speaker 1: get over all the stuff that's put in the portal
• 7:45
  Speaker 1: portal and he says, right there, two hundred stopping shop
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  Speaker 1: stores in New York, New Jersey, Rhode Island, Connecticut, Massachusetts.
• 7:52
  Speaker 1: Now give us the exact facts so we can hype you.
• 7:54
  Speaker 1: Because what I do not want to do is come
• 7:57
  Speaker 1: on money making conversation. Here what I say, money may
• 7:59
  Speaker 1: come say that's right, Well, my my intention interviewers and
• 8:05
  Speaker 1: show everybody that listen, everything is possible, and God will
• 8:09
  Speaker 1: do it for you if you put it in the
• 8:10
  Speaker 1: work in the faith. Man. So let me just tell
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  Speaker 1: you so for this year, I mean too, I mean
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  Speaker 1: two hundred stopping shops. I'm in a hundred big wide
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  Speaker 1: world class markets. Next year um by twenty nineteen being
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  Speaker 1: fifteen hundred Walmarts, two hundred and twenty five Giant Carlyles,
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  Speaker 1: a hundred and seventy five Giant landovers, two hundred Terrorist heaters,
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  Speaker 1: over two hundred A G B Stores, two hundred Price shoppers,
• 8:33
  Speaker 1: two hundred and twenty five Tops supermarkets, five hundred SEG stores,
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  Speaker 1: and then I'll be in twelve hundred publics, a hundred
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  Speaker 1: and sixty five Stater Brothers, a thousand food line stores,
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  Speaker 1: and two thousand, seven hundred Kroger grocery stores. So we're
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  Speaker 1: rocking and rolling. And that's just in the United States, man.
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  Speaker 1: My goal is to get in the UK, Canada, Africa,
• 8:54
  Speaker 1: the Middle East and South America. Man. We're walking a
• 8:56
  Speaker 1: rolling out here now. So why why why are you
• 8:59
  Speaker 1: holding on to the information. I'm looking at it, I
• 9:01
  Speaker 1: have note of that information. Are you why you got
• 9:04
  Speaker 1: to grip on the news on the good news? Now?
• 9:10
  Speaker 1: You know I'm telling something king. It always sounds better
• 9:13
  Speaker 1: when somebody else hyping your brain and sound. If it
• 9:16
  Speaker 1: makes it, if it makes it feel real, makes it
• 9:19
  Speaker 1: feel a little bit more than it, that's all. So
• 9:21
  Speaker 1: make sure you get that information so when I post
• 9:24
  Speaker 1: your stuff on social media, I can share everybody with
• 9:26
  Speaker 1: these facts, because that's an amazing information. This is the
• 9:29
  Speaker 1: question I want to ask you, because you go on
• 9:30
  Speaker 1: these stores and you see all these seasons. By the way,
• 9:33
  Speaker 1: he has great packaging on his seat, and I got
• 9:35
  Speaker 1: it at the house he shipped to me. It's really
• 9:38
  Speaker 1: really good. Now, what I want to know is this,
• 9:41
  Speaker 1: how do you compete? How do you separate yourself? We
• 9:44
  Speaker 1: know you got Akarmic sitting up there forever. That's a
• 9:46
  Speaker 1: brand that has just been out there since the beginning
• 9:49
  Speaker 1: of stores. How do you compete with all these other
• 9:52
  Speaker 1: stories that are on the whole Fool shelves, on the
• 9:55
  Speaker 1: on the on the sprout chairs, on the Kroger shelves,
• 9:58
  Speaker 1: on the public shelves U the food store shelves h
• 10:01
  Speaker 1: g B in the Houston area market. How do you
• 10:03
  Speaker 1: how do you how do you get your brand to
• 10:05
  Speaker 1: step out? Well? That okay, I'll answer that question. In
• 10:08
  Speaker 1: two parts. The first one is you have to create
• 10:11
  Speaker 1: your brand well first before anything, your product has to
• 10:14
  Speaker 1: be damn good. You have to have the best product
• 10:16
  Speaker 1: on the market. And with all of my world travel
• 10:18
  Speaker 1: and experience, I've created spices that and techniques that nobody
• 10:21
  Speaker 1: is using it before. So my products are actually made
• 10:24
  Speaker 1: like perfumes. They're infused with aromatic essentral oils, they have
• 10:28
  Speaker 1: over seventy two trade minerals, and they're layered, so just
• 10:31
  Speaker 1: like a perfume, when you smell it, you get top notes,
• 10:34
  Speaker 1: middle notes, ending notes, and then after that afterthoughts, the
• 10:37
  Speaker 1: same thing that I tried to transpose and with spices
• 10:41
  Speaker 1: so that your food tastes very layered. Um, So have
• 10:44
  Speaker 1: a bomb product that's number one that nobody can compete with.
• 10:47
  Speaker 1: And then number two, your social media game has to
• 10:50
  Speaker 1: be really strong. Man, it's not you that sells the
• 10:53
  Speaker 1: product is to What's more important is the customers that
• 10:56
  Speaker 1: come in and get it and the value you add
• 10:57
  Speaker 1: to it. So back in two thousand and eleven, I
• 11:00
  Speaker 1: started off on YouTube, and the value that I wanted
• 11:02
  Speaker 1: to give people was to show people to make authentic
• 11:05
  Speaker 1: recipes the best way they possibly can and when people
• 11:09
  Speaker 1: follow the recipes and the techniques and they love you
• 11:11
  Speaker 1: and they they take your word for so if you're
• 11:13
  Speaker 1: if you're suggesting different products for them to use, they
• 11:17
  Speaker 1: will go ahead and do that. And so that's how
• 11:19
  Speaker 1: I'm able to get into the store and beat my competition.
• 11:21
  Speaker 1: Number one with the quality of my product and number
• 11:23
  Speaker 1: two with the following that I have from social media.
• 11:26
  Speaker 1: O me, do you do you ever go do any
• 11:30
  Speaker 1: demonstration in any of any of the stores of your products. Well, see,
• 11:35
  Speaker 1: this is two thousand and fifteen was my first year
• 11:39
  Speaker 1: in stores. I was in stopping shop. Um, last year
• 11:42
  Speaker 1: I got into Big Y and it's it's this year
• 11:45
  Speaker 1: and next year that I'm getting into all of the
• 11:47
  Speaker 1: massive rollout. So I haven't been able to get into
• 11:50
  Speaker 1: the stores as of yet. However, I do a lot
• 11:53
  Speaker 1: of community outreach, lots of farmers markets, lots of our
• 11:57
  Speaker 1: cooking events and trade shows. I mean, I'm always online
• 12:01
  Speaker 1: providing culinary content for people. So that's how I get
• 12:03
  Speaker 1: to connect with my audience. Well that's important because you know,
• 12:07
  Speaker 1: first of all, I love your passion. I can tell
• 12:10
  Speaker 1: you your passion. Yeah, I can almost hear you when
• 12:12
  Speaker 1: you're talking. I can taste your food now absolutely. You know.
• 12:18
  Speaker 1: You know when as they say, when somebody likes something,
• 12:20
  Speaker 1: you know you you wanted to. You know that talk
• 12:23
  Speaker 1: about the hand. The staff all with talk might just
• 12:25
  Speaker 1: start talk about food. They go, you're making me homework.
• 12:27
  Speaker 1: That's how you sounds right. You know the old adage
• 12:30
  Speaker 1: that you say you should do something that you love
• 12:32
  Speaker 1: to do, because if you you're always doing it, you
• 12:34
  Speaker 1: can't nobody beat your your own game because that's all
• 12:37
  Speaker 1: you do. I live spices, That's all I do every
• 12:39
  Speaker 1: day all day. Man. Cool, But the Spice King, where
• 12:42
  Speaker 1: did that title come from? Or where did that name
• 12:44
  Speaker 1: come from? How did you create that? The Spice King
• 12:48
  Speaker 1: name came actually from my friends and Abu Dhabi and
• 12:51
  Speaker 1: a lane. I had an opportunity of cooking for the
• 12:53
  Speaker 1: royal family and members of the Royal guard there and
• 12:55
  Speaker 1: when the friends tasted my food, you're the king of spies.
• 12:59
  Speaker 1: You are the kid of spies that that nickname came
• 13:01
  Speaker 1: from them, So I'm very thankful. Well, I guess what
• 13:05
  Speaker 1: you were smart enough to hold on to it. When
• 13:09
  Speaker 1: you're a kid or something, you really strive to be
• 13:11
  Speaker 1: the best at it. Man, Well, you don't like it's
• 13:14
  Speaker 1: a challenge you know that you're willing to hold up to.
• 13:16
  Speaker 1: I'm on the phone with my man, the King of Spices,
• 13:19
  Speaker 1: the Spice King. That's my man, Chef Keith Lauren. He's
• 13:22
  Speaker 1: gonna be back. We're gonna talk more about his amazing spices.
• 13:25
  Speaker 1: He's projected sales with eight and the next three months
• 13:29
  Speaker 1: what he plans on doing. Most importantly, he's given it,
• 13:32
  Speaker 1: giving you, as an entrepreneur, that information on money making conversations.
• 13:35
  Speaker 1: That's what I brought him on. And listen to what
• 13:37
  Speaker 1: he has to say on our next break, money Making Conversations. Hi,
• 13:45
  Speaker 1: just for Sean McDonald Sean mcgond, and you're listening. I'm
• 13:48
  Speaker 1: the host of money Making Conversation shows going on this
• 13:50
  Speaker 1: two year anniversaries coming up in the month of Mate
• 13:55
  Speaker 1: and UH show that I started just to UH provide
• 13:58
  Speaker 1: information to entrepreneurs and career people. People would just can't
• 14:03
  Speaker 1: know where to go. You know, a lot of people
• 14:05
  Speaker 1: are afraid to change their vision or change their future
• 14:09
  Speaker 1: because they fear that change may not come with guarantees.
• 14:14
  Speaker 1: Like an everyday job supposedly has guarantees, but we know
• 14:18
  Speaker 1: that's not true. You can get laid off, you can
• 14:20
  Speaker 1: get terminated, you can get downsized, you can do a
• 14:23
  Speaker 1: lot of things can happen. So I always say this
• 14:25
  Speaker 1: show is designed so you can bet on yourself, even
• 14:28
  Speaker 1: in a for the our weak work environment. I want
• 14:31
  Speaker 1: to teach you how to bet on yourself because there
• 14:32
  Speaker 1: are there are things that you can do to be promoted.
• 14:35
  Speaker 1: There are things you can do to increase your value
• 14:37
  Speaker 1: at at a job, and a lot of people are
• 14:39
  Speaker 1: not aware of that because they just think I'm just
• 14:41
  Speaker 1: gonna go to work and do my job and come
• 14:42
  Speaker 1: home and be frustrated. No. I never was frustrated in
• 14:45
  Speaker 1: any job I help because I always had an objective
• 14:49
  Speaker 1: to be better than the job in the position that
• 14:51
  Speaker 1: they gave me. That's exactly exactly the case. Okay, my
• 14:56
  Speaker 1: man on the phone is the spice King. We've been
• 14:58
  Speaker 1: talking a lot. You know here, Look, he had a
• 15:00
  Speaker 1: little area he kind of glossed over about his grandfather
• 15:03
  Speaker 1: and the legacy of the family cooking. I want to
• 15:05
  Speaker 1: go back to that, Keith, Chef, Keith Lauren, talk about that.
• 15:08
  Speaker 1: Then you were talking about have you done any any
• 15:11
  Speaker 1: and did you have photos of that? Do you have
• 15:12
  Speaker 1: a booklet that you're creating about your father and what
• 15:15
  Speaker 1: he does and what he did as a as a as.
• 15:18
  Speaker 1: I guess you could say a celebrity chelf one of
• 15:20
  Speaker 1: the first celebrity chefs. That's right. Well, I plan on
• 15:23
  Speaker 1: opening up a restaurant in his honor and with all
• 15:26
  Speaker 1: of the great recipes that he has um very soon
• 15:31
  Speaker 1: after after I finished all of our international United States distribution,
• 15:36
  Speaker 1: and that's gonna be my next project. But we definitely
• 15:39
  Speaker 1: have photos. Um, there's newspaper articles, that's there's books written
• 15:43
  Speaker 1: about him. His legacy is still there. There's a street
• 15:45
  Speaker 1: named after him. Jene Johnson wrote in Saint august in
• 15:48
  Speaker 1: Florida a few months ago. I went down and just
• 15:50
  Speaker 1: walked his whole street, ocean front property, and I was
• 15:54
  Speaker 1: just I was just taking back at how successful he
• 15:58
  Speaker 1: was during the time when black business weren't patronized by others,
• 16:02
  Speaker 1: you know what I'm saying. So he was. He was
• 16:03
  Speaker 1: a titan, and I'm honored to have that blood in
• 16:07
  Speaker 1: my veins. You know. Well, first of all, I see
• 16:10
  Speaker 1: you as a champion. Are your tone, your champion. You
• 16:14
  Speaker 1: you went around the world. You're not afraid to learn,
• 16:17
  Speaker 1: which I think is really important because a lot of
• 16:19
  Speaker 1: people I've been around people, you you tell them something something,
• 16:22
  Speaker 1: something doesn't taste right, they get offended, like you know, no, no,
• 16:26
  Speaker 1: you know, like hey, hey, you asked me to taste.
• 16:29
  Speaker 1: Now you know it's like a restaurant. If you're in
• 16:31
  Speaker 1: the restaurant, if your food is not good, Nope, we
• 16:33
  Speaker 1: can't take that back gun put in front of you you
• 16:40
  Speaker 1: right now. You know what I'm saying. My wife away
• 16:43
  Speaker 1: gets you know, you're sitting back. I say, yeah, I'm
• 16:47
  Speaker 1: not just gonna sit up and eat angry. Okay, you
• 16:51
  Speaker 1: know what I'm saying. I'm not gonna be mad at
• 16:52
  Speaker 1: the waiter waitress because they're just bringing back what what
• 16:56
  Speaker 1: was given to them, just give to me. And so
• 16:59
  Speaker 1: you know, I actually have a YouTube series on YouTube
• 17:03
  Speaker 1: called Blander Grand When I'm going into restaurants, it's really
• 17:05
  Speaker 1: reviewing the food. Honestly, it's pretty funny. I'm glad you
• 17:11
  Speaker 1: think that because of the fact that I am very
• 17:14
  Speaker 1: serious chef when I going restaurants East because I really
• 17:18
  Speaker 1: think that when you look at food and uh, and
• 17:20
  Speaker 1: the people always tease me, they go, yeah, you eat anything,
• 17:23
  Speaker 1: you won't. No, I don't. I eat what I eat
• 17:26
  Speaker 1: a lot of food. I'm a sampler. I'm a sampler.
• 17:29
  Speaker 1: I love going to restaurants and like I was in Papadose,
• 17:32
  Speaker 1: this is the saturday Papados came out. I ordered me
• 17:35
  Speaker 1: a nice little shrimp po boar and man, they had
• 17:38
  Speaker 1: a pile of fries. The fries were more fries wild
• 17:42
  Speaker 1: half the plate. Now, I'm not gonna eat all the fries.
• 17:46
  Speaker 1: I'm sorry that plate. You know I'm gonna. But that's
• 17:50
  Speaker 1: a good But that's a good technique to say you've
• 17:53
  Speaker 1: got a lot of food on your plate. Now, if
• 17:54
  Speaker 1: your goal is to eat all those fries, it get's what.
• 17:57
  Speaker 1: You're gonna gain a little weight, that's right, you gain
• 18:00
  Speaker 1: a little weight. But I want to enjoy the fries.
• 18:03
  Speaker 1: I want to enjoy my shrimp poll boy with the
• 18:06
  Speaker 1: tomatoes and the tartar sault for extra tartar sauce, extra
• 18:10
  Speaker 1: catch up on them fries and that look, come on,
• 18:14
  Speaker 1: come on, I'll be put a little lemon on that.
• 18:17
  Speaker 1: That's the That's that's right. Come on, you something see
• 18:22
  Speaker 1: see me, and you ma'n see see you. You just
• 18:25
  Speaker 1: love food me one of your favorite meals right quick,
• 18:28
  Speaker 1: and it just just just make use this. This just
• 18:31
  Speaker 1: makes us feel good about that about it when you
• 18:33
  Speaker 1: talk about it, when your favorite meals out there, make
• 18:36
  Speaker 1: my staff jealous, make my staff jealous. We come from
• 18:43
  Speaker 1: such a rich heritage with food, I mean all the
• 18:46
  Speaker 1: food of the Black daspora. It is fantastic. You have
• 18:49
  Speaker 1: the Latin Afro fusions, the Caribbean fusions, the Brazilian fusions.
• 18:53
  Speaker 1: Even in China, I noticed that there's some African flavors
• 18:57
  Speaker 1: and things going on. So to ask what my favorite
• 19:00
  Speaker 1: dish as, it's hard, but I will say that right now,
• 19:02
  Speaker 1: I'm really into Brazilian food. And there's the dish called
• 19:06
  Speaker 1: morquecas I'm just so in love with food. St see
• 19:12
  Speaker 1: their name slowly, now, what is it? It's called maqueca, Yes,
• 19:19
  Speaker 1: and it's a it's a seafood dish, excuse me, that's
• 19:22
  Speaker 1: cooked with coconut milk and so it has that island
• 19:25
  Speaker 1: steel and it has garlic and ginger in there with
• 19:28
  Speaker 1: tomatoes and cilantro, black pepper, scotch bonnet peppers. And then
• 19:34
  Speaker 1: on the top of the seafood dish they put African
• 19:36
  Speaker 1: red palm oil. Everybody knows I love butter, but this
• 19:40
  Speaker 1: African red palm or is so rich and how it
• 19:43
  Speaker 1: pairs with all the flavors and just glides opia palace.
• 19:46
  Speaker 1: That's just beautiful. Man. It's a work of art and
• 19:48
  Speaker 1: it's a gorgeous dish to look at. So I encourage
• 19:51
  Speaker 1: everybody to go online. I have a recipe on my
• 19:52
  Speaker 1: website for that and they can make it. Or you
• 19:55
  Speaker 1: can go to a Brazilian restaurant and make it and
• 19:58
  Speaker 1: eat it and love it like you know, Oh my
• 20:00
  Speaker 1: Boisier restaurant is like you know, uh phogo to child.
• 20:04
  Speaker 1: You know, I'm gonna go in and get that meat, brother,
• 20:09
  Speaker 1: that marinated meat all you can eat to leave you
• 20:12
  Speaker 1: flip the red and flip the green, and I'm happy.
• 20:15
  Speaker 1: But when I when when I think about what you're
• 20:18
  Speaker 1: trying to do with your career, we're just the ultimate
• 20:20
  Speaker 1: goal chief. My goal. My goal is very simple, man.
• 20:25
  Speaker 1: That have to make everybody's lives taste better. So if
• 20:27
  Speaker 1: I can get people a complete complex product, one spice
• 20:31
  Speaker 1: Bland and I have many spice memeaners, but each spice
• 20:33
  Speaker 1: Blander is designed to be an all inclusive unit. So
• 20:35
  Speaker 1: you use that one spice and it makes you taste
• 20:38
  Speaker 1: like you have a gourmet meal like you spend hours
• 20:40
  Speaker 1: into the kitchen. I give you an example, like I
• 20:43
  Speaker 1: have a steak in burger seasoning right, and when you
• 20:45
  Speaker 1: use this steak in burger season it instantly makes you
• 20:48
  Speaker 1: flip your burger case. What you see here meteor and
• 20:52
  Speaker 1: it has like flame broad aroma that it puts on
• 20:55
  Speaker 1: there phenomenous like science in a bottlem. So my goal
• 20:58
  Speaker 1: is to make everybody's lives tats better and then to
• 21:00
  Speaker 1: get global distribution so that I can be a poster
• 21:05
  Speaker 1: shock like hey man, you can start off with nothing,
• 21:07
  Speaker 1: go on YouTube, make your videos, do your marketing, do
• 21:09
  Speaker 1: it right, and go global. And that's my goal. Go
• 21:12
  Speaker 1: and global. Let's talk a little bit. That's here. We've
• 21:14
  Speaker 1: we've talked about food a lot that just I want
• 21:16
  Speaker 1: to let everybody know how passion you are. I would
• 21:18
  Speaker 1: tell anybody who called my show if you if you've
• 21:20
  Speaker 1: got to come on the show, we got to talk
• 21:22
  Speaker 1: about food. If people are going to be interested in
• 21:24
  Speaker 1: buying your product, you gotta be passionate about your product,
• 21:27
  Speaker 1: and you've shown that to So let's talk about using
• 21:30
  Speaker 1: social media and your marketing plan. When it comes to
• 21:32
  Speaker 1: the spice. Key to give people advice. How do you
• 21:35
  Speaker 1: should do that? Okay, I can give you, I can
• 21:38
  Speaker 1: give you. I can give you four key points on
• 21:42
  Speaker 1: creating a brand, and you can stop me any time
• 21:45
  Speaker 1: to you know, to slow it up. The number one
• 21:47
  Speaker 1: thing to do is to develop your identity, your look,
• 21:50
  Speaker 1: how you sound, how you feel. That's very important. The
• 21:53
  Speaker 1: second thing is you need to fulfill a need or
• 21:56
  Speaker 1: add value to something that does not exist or that
• 21:59
  Speaker 1: are already exist. And then number three, you have to
• 22:02
  Speaker 1: be very regular with your content and your marketing, your
• 22:06
  Speaker 1: your marketing message. Like in my in my earlier part
• 22:09
  Speaker 1: of career, I let everybody know that I invented cooking
• 22:11
  Speaker 1: and I was the spiciest man in the world, and
• 22:13
  Speaker 1: I was a duke of Delicious, that I was the
• 22:14
  Speaker 1: king of spice. I let everybody know it, and I
• 22:16
  Speaker 1: showed it in my cuisine, so I was I was
• 22:19
  Speaker 1: able to brand myself that way. And then finally, you're
• 22:22
  Speaker 1: gonna need a monster team um to help you with
• 22:25
  Speaker 1: your videos to improve the value of it. You're gonna
• 22:28
  Speaker 1: get You're gonna get a distribution plan, so you're gonna
• 22:30
  Speaker 1: focus online first, then you're gonna go local, and then
• 22:33
  Speaker 1: you're gonna go national, then you're gonna go international. That's
• 22:36
  Speaker 1: the game plan. And one more, one more key thing
• 22:40
  Speaker 1: I want to say is no grocery store is even
• 22:42
  Speaker 1: gonna look at you and talk to you. If you
• 22:44
  Speaker 1: can't move them products off the shelf, it could be
• 22:46
  Speaker 1: the best product in the world. Robert Kiyosaki in his
• 22:48
  Speaker 1: book was talking about this lady who custom out at
• 22:51
  Speaker 1: the doctor's office because she said her book was was
• 22:54
  Speaker 1: better written in his, and he was like, well, hold up, lady.
• 22:56
  Speaker 1: I never said I had the best written, but I
• 22:57
  Speaker 1: said I have the best selling book. Now was the important.
• 23:00
  Speaker 1: But my my thing is I have the best tasting product,
• 23:03
  Speaker 1: and I'm gonna be the best selling I love that.
• 23:07
  Speaker 1: Who is that saying that I love the Yeah? Yeah right,
• 23:11
  Speaker 1: I got the numbers. I got the numbers. You get
• 23:13
  Speaker 1: out of my face. Okay, that's right. That's what I
• 23:18
  Speaker 1: A lot of people get caught up in that, get
• 23:20
  Speaker 1: caught up and then don't compete. What is your brand,
• 23:23
  Speaker 1: what's your story you're trying to sell? And how are
• 23:25
  Speaker 1: you gonna move with off the shelf? That's the bottom line.
• 23:27
  Speaker 1: That's how people don't I don't compete with anybody I don't.
• 23:31
  Speaker 1: I don't even consider myself having competition because I just
• 23:33
  Speaker 1: stay in my lane, man, and I just be the
• 23:34
  Speaker 1: best that I can possibly be. I'm always striving, always learning,
• 23:38
  Speaker 1: always traveling, and I love when people give me feedback
• 23:40
  Speaker 1: because I get better. But let's talk about where they
• 23:43
  Speaker 1: can get your product again. How I didn't get it online?
• 23:46
  Speaker 1: We didn't get your product right now? And uh, and
• 23:49
  Speaker 1: also make sure you give me a link so I
• 23:51
  Speaker 1: can help you build that brand, okay, as well as
• 23:53
  Speaker 1: some posters. That's right, Okay, So right now, everybody go
• 23:58
  Speaker 1: to Keith Lauren dot com and I have all of
• 24:01
  Speaker 1: my products listed there. And if you use the promo
• 24:03
  Speaker 1: code spice King, you'll say off of everything. Okay, Now,
• 24:08
  Speaker 1: if you're if you're in the Northeast area, we're in
• 24:12
  Speaker 1: Stopping Shop and Big Wine all right now at that
• 24:16
  Speaker 1: by the end of the year July August through the
• 24:19
  Speaker 1: end of the year, that's when we're going into Walmart, Giant,
• 24:23
  Speaker 1: Harris Teeter, h G B, Choppers Tops, and then next
• 24:27
  Speaker 1: year we'll be in public State of Brothers Foodline and Crogers.
• 24:31
  Speaker 1: So now there's a deal of discount. How long will
• 24:35
  Speaker 1: that last? It's going to last until the end of
• 24:38
  Speaker 1: the week. Okay, cool, Because what we're gonna do is,
• 24:41
  Speaker 1: I got a fan club and our social media. I'm
• 24:43
  Speaker 1: gonna try to see if I can make sure we
• 24:44
  Speaker 1: get with him so we can get that posted Thursday
• 24:47
  Speaker 1: on the Samantha's going to contact you through UH Talent
• 24:51
  Speaker 1: Agency to make sure we get that banner and get
• 24:53
  Speaker 1: it on my website, on my website, on social media
• 24:56
  Speaker 1: on Thursday with discount, but we want to do another
• 25:00
  Speaker 1: when we drop it without two and thirty fan club members. So, Chef,
• 25:04
  Speaker 1: I want to thank you for coming on my show
• 25:06
  Speaker 1: and the Spice King. He's the one and only. He's
• 25:08
  Speaker 1: the one and only Spice King. Chef Keith Lauren, thanks
• 25:12
  Speaker 1: for having me man, I appreciate you. Brother. Listening makes
• 25:16
  Speaker 1: us smarter, more connected people. It makes us better partners, parents,
• 25:19
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• 25:22
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• 25:25
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• 25:29
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