Latest / The Steve Harvey Morning Show / Creamalicious gourmet Ice Cream Executive Chef Liz Rogers talks about being the only African American-owned national ice cream brand in mass production

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Creamalicious gourmet Ice Cream Executive Chef Liz Rogers talks about being the only African American-owned national ice cream brand in mass production · The Steve Harvey Morning Show

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  Speaker 1: My interview is provided on this show or with celebrities, ceo, entrepreneurs,
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  Speaker 1: and what I like to call industry decision makers. My
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  Speaker 1: next guest is an entrepreneur. Her name is Liz Rogers.
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  Speaker 1: She's the executive chef and CEO of the cream Elicious
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  Speaker 1: brand that's right, cream Alicious brand. I might already own
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  Speaker 1: business that is implementing their innovative approach to dessert category.
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  Speaker 1: We're talking about ice cream. Y'all ice cream, everybody, I
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  Speaker 1: love ice cream? Ice cream? Chef I don't know, get excited.
• 2:31
  Speaker 1: I'm sorry, let me calm down. Chef le Rogers honed
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  Speaker 1: her passion for cooking and cooking for others growing up
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  Speaker 1: in the Cleveland on High area, you know, Steve Harvard Country,
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  Speaker 1: under the watchful eye of her mother and grandmother. She
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  Speaker 1: prides herself on being truly innovative with a two and
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  Speaker 1: one desserts that pair fresh based pastries with homemade ice cream,
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  Speaker 1: made with only the freshest agreements please working to money
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  Speaker 1: making conversations. I met her in person, she drove down,
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  Speaker 1: gave me something that ice cream in person. Then I
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  Speaker 1: all just saw him online. The Queen of ice cream,
• 3:01
  Speaker 1: that's what I call the Queen of ice cream. MS
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  Speaker 1: Cream Elicious herself, Liz Rogers, How you don't list, I'm great,
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  Speaker 1: Thank you so much for having me today. Cool Liz
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  Speaker 1: um ice cream? Why ice cream? Ice cream is the
• 3:15
  Speaker 1: world's number one dessert. Ice Cream makes people happy. It
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  Speaker 1: brings the world together. You know, we don't have to,
• 3:22
  Speaker 1: you know, wonder what it is or what it tastes like.
• 3:24
  Speaker 1: We just know that it's good. So ice cream just
• 3:27
  Speaker 1: brings everybody together, so you can do so many whimsical
• 3:30
  Speaker 1: things with it and just be as innovative as you
• 3:33
  Speaker 1: want to be. Well, you know the word innovative. Now,
• 3:35
  Speaker 1: you know. I'm just I'm just gonna tell you, I'm
• 3:37
  Speaker 1: just a guy who eats the ice cream. Okay, there's
• 3:40
  Speaker 1: certain ice cream don't really like. I'm not doing trash
• 3:42
  Speaker 1: and it ice cream that I don't like, but I'm
• 3:45
  Speaker 1: a big fan of a certain ice Cread come from Texas,
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  Speaker 1: which is Bluebell ice cream country, so I kind of
• 3:50
  Speaker 1: like grew up on blue Bell ice cream. And then
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  Speaker 1: you came to town Atlanta, Georgia. That's my town with
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  Speaker 1: your cream elicious ice cream, you know, just out of
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  Speaker 1: the blue. A friend of mine from Los Angeles recommended
• 4:01
  Speaker 1: I should eat your ice cream and outstanding ice cream
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  Speaker 1: was outstanding? Liz, But you, but you, but you, But
• 4:10
  Speaker 1: you knew that though, but you you you you have
• 4:13
  Speaker 1: the confidence in yourself to know you have a top
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  Speaker 1: of the line brand. Correct. Well, I'm an executive chef
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  Speaker 1: by trade and restaurateur, and I really wanted to make
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  Speaker 1: sure that I worked with the top food scientists in
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  Speaker 1: the country to um just really bring my brand to light.
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  Speaker 1: I am like, I really did not want to go
• 4:34
  Speaker 1: in and put my label on a private label, someone
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  Speaker 1: else's brand. I really wanted to create my own intellectual property,
• 4:44
  Speaker 1: things and formulas that would be proprietary to Cream Malicious.
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  Speaker 1: So I wanted to make sure that ice cream was
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  Speaker 1: extremely creamy. I wanted to make sure that all the
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  Speaker 1: pastries and the crust and everything was exactly the texture
• 4:56
  Speaker 1: that it needed to be and it wasn't soggy. So
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  Speaker 1: there was just a lot of time and a lot
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  Speaker 1: of thought and a lot of research that went into
• 5:04
  Speaker 1: creating the ice cream before uh, this brand was actually
• 5:08
  Speaker 1: created and able to go on the shelf. Now, before
• 5:11
  Speaker 1: we get more detail about about your Crew Delicious brand,
• 5:14
  Speaker 1: there's always a journey to get here. You know, four generations.
• 5:18
  Speaker 1: You know, we mentioned your mom and your grandmother talk
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  Speaker 1: about that relationship that led you to the life of
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  Speaker 1: being an executive chef. And I'm the oldest of four,
• 5:29
  Speaker 1: so I'm the big sister. I have three brothers, and
• 5:32
  Speaker 1: my mom was a single parent. She was a welder,
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  Speaker 1: and so she taught me how to cook, and I
• 5:37
  Speaker 1: used to cook for my brothers and take care of
• 5:39
  Speaker 1: them while she was at work. And so the really
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  Speaker 1: cool thing was I spent a lot of time with
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  Speaker 1: my grandmother, and I noticed she made just everything from
• 5:47
  Speaker 1: scratch as well. She just really made a lot of
• 5:49
  Speaker 1: things from scratch. And we would make up stuff like
• 5:52
  Speaker 1: pound cake and make jello and and top the pound
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  Speaker 1: cake with the jello with some wood cream, just gave
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  Speaker 1: it a lot of different textures and flavors and just
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  Speaker 1: you know, we just did whatever we wanted to do.
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  Speaker 1: And that was my opportunity to really spend time with
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  Speaker 1: my family and my mom and my grandmother and just
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  Speaker 1: really just build a bond. And that was our way
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  Speaker 1: of communicating love. And it's it's just full of amazing
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  Speaker 1: memories for the both of them. Pound cake topic with
• 6:19
  Speaker 1: jello and whipped cream, Girl, that sounds pretty good to me.
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  Speaker 1: It's just a light, delicious dessert. So it wasn't heavy
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  Speaker 1: and it was flavorful. So you you do the strawberry
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  Speaker 1: jello on top of a butter pound cake and some
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  Speaker 1: whipped cream, and it was just something we made that.
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  Speaker 1: You know, we would sit on the porch when it rained.
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  Speaker 1: My grandmother she uh, she she loved like all these plants.
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  Speaker 1: She had a green thumb, you know, and we would
• 6:45
  Speaker 1: sit there while it rained, and you know, on the
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  Speaker 1: porch with like a thousand plants and eating this little
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  Speaker 1: dessert and it. It may not be much today, but
• 6:53
  Speaker 1: back then, it was just a really big deal for me. Well,
• 6:57
  Speaker 1: it's a big deal to me right now because I'm
• 6:59
  Speaker 1: trying to figure out how get Yeah. Well, the cool
• 7:03
  Speaker 1: thing about is you have history and food. Now, you
• 7:06
  Speaker 1: had a very popular restaurant in Hamilton, Ohio lived with
• 7:08
  Speaker 1: the name of it was Mahogany. Now, now, what type
• 7:11
  Speaker 1: of restaurant was that in the Ohio area? Tell me
• 7:14
  Speaker 1: a little background on that. Mahogany. Mahogany's was like a
• 7:17
  Speaker 1: Southern cuisine restaurant. We made everything from scratch, but it
• 7:21
  Speaker 1: really um we we really we could give you an
• 7:24
  Speaker 1: amazing plate of food, but it really was about the experiences.
• 7:26
  Speaker 1: We had karaoke, live entertainment. It was very intimate, very small.
• 7:32
  Speaker 1: Uh kitchen was probably smaller than a submarine kitchen, I feel,
• 7:35
  Speaker 1: but we did so many things out of there. And
• 7:38
  Speaker 1: I think the big thing was we knew all of
• 7:40
  Speaker 1: our customers names. We were able to provide just this
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  Speaker 1: amazing welcoming experience and people would come there and eat
• 7:48
  Speaker 1: and it was almost like you were eating out of
• 7:50
  Speaker 1: your mom or your grandmother's kitchen because that's how we cooked.
• 7:54
  Speaker 1: So we peeled our our yams, we didn't cook any
• 7:57
  Speaker 1: yams out of the can. We picked our collar greens, um,
• 8:00
  Speaker 1: we smoked our wings. We had amazing dry rubs, and
• 8:04
  Speaker 1: it was just a real good experience and you never
• 8:07
  Speaker 1: knew who you were going to meet when you came there,
• 8:09
  Speaker 1: and you just felt like you were home. Now, when
• 8:12
  Speaker 1: you have something like that, it feels it's more of
• 8:14
  Speaker 1: a passion tied to the bottom line. But you're an
• 8:18
  Speaker 1: opportunity to the move to a new location. Now, why
• 8:21
  Speaker 1: did you make that move? Because that new location it
• 8:25
  Speaker 1: sounded like a good idea, but it turned out not
• 8:27
  Speaker 1: to be the right idea. Correct. You know, as an entrepreneur,
• 8:31
  Speaker 1: you know you you want to see your your brands
• 8:34
  Speaker 1: make it. You want to see everything expand, and Um
• 8:37
  Speaker 1: a year and a half after being open um we
• 8:39
  Speaker 1: became a really big destination. So it was Mahogany's in
• 8:43
  Speaker 1: Hamilton's was in a very small area, residential area, not
• 8:47
  Speaker 1: the best area, but Hamilton's was just an amazing welcoming town.
• 8:51
  Speaker 1: They really took a chance on me. I took a
• 8:54
  Speaker 1: chance on them and had to really UH come to
• 8:57
  Speaker 1: town and just we just made something together. I feel
• 8:59
  Speaker 1: the commun that he really supported it. So we ended
• 9:01
  Speaker 1: up having people driving for two hours away and buses
• 9:04
  Speaker 1: coming from Florida to come to this little bitty place
• 9:07
  Speaker 1: and only had about thirty or forty seats. And I
• 9:10
  Speaker 1: had the city of Cincinnati come to me and the
• 9:13
  Speaker 1: mayor asking what I moved my brand to the banks
• 9:18
  Speaker 1: of Cincinnati. So I ended up being uh the first
• 9:21
  Speaker 1: male or female African American to be part of a
• 9:24
  Speaker 1: major multi mendoor development in the city of Cincinnati. UH
• 9:28
  Speaker 1: And I didn't take the the offer at first, but
• 9:33
  Speaker 1: with some of the leadership in Cincinnati, they thought it
• 9:35
  Speaker 1: would be a really great idea, and based on the
• 9:38
  Speaker 1: packages and the different things that I was offered, I
• 9:41
  Speaker 1: thought it would be a good idea too, but it
• 9:42
  Speaker 1: it ended up not being the best business move. So
• 9:46
  Speaker 1: I learned a lot of lessons, but for me, it
• 9:48
  Speaker 1: didn't mean I had to live in my lessons and
• 9:50
  Speaker 1: essentially just ended up making a really bad decision on
• 9:54
  Speaker 1: expanding my brand and pretty much lost everything. So I
• 9:57
  Speaker 1: always say, as an executive chef, I don't cook with politics,
• 10:01
  Speaker 1: and you know, that was just something that I wasn't
• 10:04
  Speaker 1: really familiar with, and I I pretty much ended up
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  Speaker 1: and the Council. Well know, that just shows about money
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  Speaker 1: making conversation. It's also about advice. Is also I always
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  Speaker 1: like to take those little nuggets because you say, you
• 12:17
  Speaker 1: learned a couple of lessons about this. Because you want
• 12:20
  Speaker 1: to show about the success of Cree Malicious and storage nationwide,
• 12:23
  Speaker 1: you to make an appearance on um Ellen Show, which
• 12:27
  Speaker 1: is a national TV appearance. When you say, because I
• 12:30
  Speaker 1: always tell people, you know, follow your dream and a
• 12:33
  Speaker 1: lot of times people will give your advice, but they
• 12:36
  Speaker 1: have no like I said, they have no bone in
• 12:38
  Speaker 1: the fight or no financial commitment and fight dis you
• 12:41
  Speaker 1: got good ideas. So that seems to me what happened.
• 12:44
  Speaker 1: A lot of people a lot of good ideas and
• 12:47
  Speaker 1: it's for sure the city is gonna support you. You
• 12:50
  Speaker 1: know everybody. The traffic is going to be natural down there.
• 12:53
  Speaker 1: What lessons did you learn? Because a lot of people
• 12:55
  Speaker 1: get these these big opportunities and these good suggestions, but
• 12:58
  Speaker 1: they need to do their homework on the suggestion. Correct,
• 13:02
  Speaker 1: that's correct. You know you first of all, you need
• 13:04
  Speaker 1: to to research things more. Um, it's about partnerships. Uh.
• 13:09
  Speaker 1: If everyone in a partnership is a good steward and
• 13:12
  Speaker 1: everyone's doing exactly what they committed to do and what
• 13:15
  Speaker 1: they say that they're going to do, things should work
• 13:17
  Speaker 1: out right. But when you have a partnership and there's
• 13:20
  Speaker 1: uh other agendas and people aren't willing to make sure
• 13:24
  Speaker 1: you're successful, or maybe you were offered something just as
• 13:28
  Speaker 1: upon maybe you were it was a token situation. Um.
• 13:32
  Speaker 1: Every business should have the opportunity to succeed or fail
• 13:35
  Speaker 1: on its own merits. UM. I went through a lot
• 13:38
  Speaker 1: being called the N word, a great amount of racism. UM.
• 13:43
  Speaker 1: You know, I I struggled with a lot from uh
• 13:46
  Speaker 1: the African American community, some that felt that, you know,
• 13:49
  Speaker 1: perhaps I was leaving them behind, when essentially I was
• 13:52
  Speaker 1: really trying to expand my brand and really take care
• 13:56
  Speaker 1: of my family. UH. Dealt with a lot with the
• 13:58
  Speaker 1: Caucasian community that really felt like I didn't have the
• 14:02
  Speaker 1: right to be on the banks on the riverfront with
• 14:05
  Speaker 1: a beautiful restaurant. UM. So you know, I kind of
• 14:08
  Speaker 1: caught it from both ends. But through all of that,
• 14:11
  Speaker 1: I was able to create cremolicious and Um, just deal
• 14:15
  Speaker 1: with things on the other end and staying really really focused.
• 14:19
  Speaker 1: So I always say that if you're going to be
• 14:21
  Speaker 1: involved in something, understand the rules of the game. If
• 14:24
  Speaker 1: you're gonna suit up. Because I didn't sit on the
• 14:26
  Speaker 1: bench right I was in the game, you know, and
• 14:28
  Speaker 1: I'm the type of entrepreneur I'm just gonna go for it,
• 14:31
  Speaker 1: and fear paralyzes us. We have to understand that at
• 14:34
  Speaker 1: the end of the day, you just got to go
• 14:36
  Speaker 1: for your dreams. You know. You have to understand that
• 14:39
  Speaker 1: these are the rules and they're not gonna be fair.
• 14:41
  Speaker 1: And we can't sit around and say, oh, I didn't
• 14:43
  Speaker 1: get the same treatment, because you're not gonna be be
• 14:45
  Speaker 1: treated the same, especially as a minority business. And you
• 14:48
  Speaker 1: have to own everything. I own all of my mistakes.
• 14:51
  Speaker 1: I own all decisions I'm made. I'm a human, right,
• 14:54
  Speaker 1: we all make mistakes. Um, we all are human. Uh.
• 14:58
  Speaker 1: In business, we're learning. I said, my situation was a
• 15:02
  Speaker 1: little bit more public, but I was able to really
• 15:06
  Speaker 1: give a lot of minority chefs and opportunity to shine,
• 15:09
  Speaker 1: give them a platform to be leaders, give them a
• 15:13
  Speaker 1: platform to be a part of something great. So we
• 15:16
  Speaker 1: have to understand that even if it's five seconds on
• 15:19
  Speaker 1: the clock and I get the ball on the fifty
• 15:21
  Speaker 1: yard line, I'm going for it. So I got a
• 15:23
  Speaker 1: fifty fifty chance of either making a touchdown or I'm
• 15:26
  Speaker 1: gonna get thrown to the ground. But at the end
• 15:28
  Speaker 1: of the day, there's always another day to play, you know,
• 15:31
  Speaker 1: And that's where I'm at. Well, you're fantastic. You're articulated
• 15:34
  Speaker 1: as well as I would have wanted to articulated to
• 15:37
  Speaker 1: people who are watching this or who are listening to
• 15:39
  Speaker 1: its own podcast. It's about money making conversation. Now, your
• 15:42
  Speaker 1: desserts and your and your bio say, you craft your
• 15:45
  Speaker 1: desserts by harnessing the familiar experience that Southern comfort food brings,
• 15:49
  Speaker 1: blended with culinary artistry, which is your skill level. I'm
• 15:52
  Speaker 1: just an eater, okay, But it's the art that you
• 15:55
  Speaker 1: put it together. Because when I dug into your ice
• 15:58
  Speaker 1: cream and you was watching me, you know, I saw,
• 16:01
  Speaker 1: I saw the vanilla waitfer, you know, the red velvet
• 16:06
  Speaker 1: tasted like red velvet. Talk about that whole process, because,
• 16:09
  Speaker 1: like you said, you wanted to make sure that that
• 16:11
  Speaker 1: cookie wasn't soggy. You wanted to make sure that the
• 16:14
  Speaker 1: dessert felt like the dessert that you were selling on
• 16:18
  Speaker 1: the as far as the brand of the name, because
• 16:20
  Speaker 1: I'm gonna we're gonna get into the name of your
• 16:22
  Speaker 1: funny dessert names that you put on here. But talk
• 16:25
  Speaker 1: about that process and and then you know, because some
• 16:27
  Speaker 1: people say, some people level of satisfaction could stop here,
• 16:31
  Speaker 1: but you pushed it beyond their satisfaction to reach your standards. Correct, So,
• 16:36
  Speaker 1: criminals is it's it's not just the dessertest and experience,
• 16:40
  Speaker 1: you know, I want to take you on a journey
• 16:42
  Speaker 1: where the storytellers right we we want to take you
• 16:45
  Speaker 1: to better times. There's so many unprecedented times that we're having,
• 16:50
  Speaker 1: you know, in the world right now, and I just
• 16:52
  Speaker 1: want to let people understand that, you know, we all
• 16:55
  Speaker 1: have something in common. We're not that different. We all
• 16:58
  Speaker 1: love ice cream, right a different theoriations of ice cream,
• 17:00
  Speaker 1: whether we're vegan or lactose intolerant. We want to make
• 17:04
  Speaker 1: sure that crem Alicious is in a dessert category of
• 17:07
  Speaker 1: its own. There there is no other ice cream on
• 17:10
  Speaker 1: the market like crem Alicious at this point, and I
• 17:13
  Speaker 1: don't feel there will be because we all have our
• 17:16
  Speaker 1: own niches and I felt like I can carve my
• 17:19
  Speaker 1: own niche by first of all, being extremely authentic, um
• 17:24
  Speaker 1: making sure that we have good comfort foods to basically
• 17:28
  Speaker 1: comfort us during these crazy moments that we're having in life.
• 17:32
  Speaker 1: You know, when you eat that slap your MoMA banana pudding,
• 17:35
  Speaker 1: it just makes you feel happy coward to the customers,
• 17:37
  Speaker 1: they you know, it's just so funny and different parts
• 17:40
  Speaker 1: of the world just looking at some of the video
• 17:43
  Speaker 1: they always say, oh my god, I just feel happy, right,
• 17:47
  Speaker 1: And so, you know, just taking that second to just
• 17:50
  Speaker 1: enjoy your dessert, making sure that that's sweet potato pie
• 17:53
  Speaker 1: taste exactly like a slice of sleep potato pie. You
• 17:57
  Speaker 1: having those notes of nutmeg and sentiment and fresh vanilla
• 18:01
  Speaker 1: bean and a pureade of uh sweet potato with the
• 18:04
  Speaker 1: actual butter butter not crush. I mean, you know, like
• 18:07
  Speaker 1: we need that short red crust and and everything in
• 18:10
  Speaker 1: that dessert is homemade and it's from an actual recipe
• 18:15
  Speaker 1: that came from my mom and my grandmother's kitchen. So
• 18:18
  Speaker 1: I just want people to experience that and not just
• 18:22
  Speaker 1: have some ice cream and a pine. I just want
• 18:24
  Speaker 1: to be a part of their lives and the experience
• 18:27
  Speaker 1: at that moment you're now, I gotta come on end. Now,
• 18:31
  Speaker 1: you kind of mentioned a little you teased us a
• 18:33
  Speaker 1: little bit on some of those names. I almost lew
• 18:34
  Speaker 1: everybody down. She was just not throwing out names to
• 18:37
  Speaker 1: be funny. Those are some of the actual names on
• 18:40
  Speaker 1: the actual cardins of like off ice can by Now.
• 18:43
  Speaker 1: This morning I got a pride to my interview with her.
• 18:46
  Speaker 1: I ordered. You can order what they called the seven
• 18:48
  Speaker 1: Indulgent flavors. There's seven of them. You can order seven.
• 18:51
  Speaker 1: Nice little discount you get on it if they ship
• 18:54
  Speaker 1: it immediately via ups Already I ordered this morning. I
• 18:57
  Speaker 1: already got my notice or flee for hours later that
• 19:01
  Speaker 1: the shipment is on the way. That's how fast they operate.
• 19:04
  Speaker 1: The packaging is fantastic. Let's let's let's go before I
• 19:07
  Speaker 1: start getting into flavors. The packaging because and how did
• 19:10
  Speaker 1: you come up with the name cream malicious? Because instead
• 19:14
  Speaker 1: of delicious, I wanted it to be cream malicious, you know, um,
• 19:18
  Speaker 1: just whimsical, Like I didn't want it to upscale because
• 19:21
  Speaker 1: this is an upscale dessert, but I feel like upscale
• 19:23
  Speaker 1: casual um Southern um mainly just a Southern sojourn, you know,
• 19:29
  Speaker 1: just like really like a Surrey where you're just like,
• 19:33
  Speaker 1: you know, just having an amazing time and and dancing
• 19:36
  Speaker 1: and just just enjoying everything that there is to enjoy
• 19:40
  Speaker 1: about this particular dessert and just the cream nous of it.
• 19:43
  Speaker 1: It's really really creamy. Um. It's a lot more creamier
• 19:47
  Speaker 1: than most and it's a super premium item, so it's
• 19:50
  Speaker 1: it really is a very high high product that we've
• 19:54
  Speaker 1: made very decadent and very indulgent as well, so we
• 19:58
  Speaker 1: didn't spare on anything. We do not use any artificial
• 20:01
  Speaker 1: flavoring or covering. Um. We don't use a lot of
• 20:04
  Speaker 1: high fruit toast, corn syrup or anything like that. So,
• 20:07
  Speaker 1: you know, while it does have a lot of calories,
• 20:10
  Speaker 1: I don't suggest eating a whole uh pint if you're
• 20:13
  Speaker 1: looking out for those calories. But if you are gonna cheat,
• 20:16
  Speaker 1: I need you to cheat with cream Alicious. I'm just
• 20:18
  Speaker 1: gonna let you know I did eat a whole paint.
• 20:20
  Speaker 1: In fact, how many when you visited me? How many
• 20:23
  Speaker 1: did you leave me? But what about seven? I left you?
• 20:27
  Speaker 1: The seven and dolge in flavors? We have all two left, okay,
• 20:32
  Speaker 1: my staff my staff ate one total. You know, we
• 20:36
  Speaker 1: all sampled a little bit of but I'll just tell
• 20:38
  Speaker 1: you they probably consume one. So so that statement about
• 20:41
  Speaker 1: don't eat one, consume one, I've done that, and I
• 20:44
  Speaker 1: apologizeally was just that good, you know, I put it on.
• 20:48
  Speaker 1: I even had fun. I had a slice of sweet
• 20:50
  Speaker 1: potato pie and I put my little, my little cream
• 20:53
  Speaker 1: alicious sweet potato pie right on the top. And then
• 20:55
  Speaker 1: I had the slice of peach cobbler. I was just
• 20:57
  Speaker 1: having fun with you because I can bake as well.
• 20:59
  Speaker 1: So my kitchen up. I just happen to we got
• 21:02
  Speaker 1: I happened to put it out there, and so I'm
• 21:04
  Speaker 1: gonna post you on Monday under my motivation On Monday,
• 21:06
  Speaker 1: I always post people on motivation about overcoming the arts,
• 21:09
  Speaker 1: and I want to post you and recognize you overcoming
• 21:12
  Speaker 1: an arts and now have established a national ice cream
• 21:16
  Speaker 1: and you're the queen of ice cream. You you're cream Malicious,
• 21:19
  Speaker 1: your Liz Rodgers, and I want to I want to
• 21:21
  Speaker 1: talk about that. But that's what you're trying to do
• 21:22
  Speaker 1: right now. You're trying to get your brain out there.
• 21:24
  Speaker 1: You're willing to become the face of your ice cream brand,
• 21:27
  Speaker 1: and that's important. Correct, It is very important. You can't.
• 21:31
  Speaker 1: I'm definitely not ashamed of of anything. You know, everyone
• 21:35
  Speaker 1: has a story. Um. You know, sometimes we just can't
• 21:38
  Speaker 1: keep getting so caught up in the things that we read.
• 21:42
  Speaker 1: I I just learned that just a regular person being
• 21:44
  Speaker 1: a chef and just a regular person, just um, being
• 21:47
  Speaker 1: involved with people writing stories and dealing with journalists and
• 21:51
  Speaker 1: news and media and different things. That was a different
• 21:54
  Speaker 1: world for me. That. You know, you can truly have
• 21:56
  Speaker 1: an interview and then it turns into something else that
• 22:00
  Speaker 1: and you know, you can be painted a different way.
• 22:02
  Speaker 1: But I feel like the people that know me and
• 22:04
  Speaker 1: understand these struggles and how hard it is to have
• 22:07
  Speaker 1: a small business. Um, what I'm doing and what I'm
• 22:11
  Speaker 1: trying to do, especially with the ice cream right now, Um,
• 22:15
  Speaker 1: I this scream Alicious is it's bigger than me, you know,
• 22:19
  Speaker 1: um being one of the first African American ice cream
• 22:21
  Speaker 1: manufacturers and mass production in the whole world today. You know,
• 22:25
  Speaker 1: I really want people to understand that this is really,
• 22:28
  Speaker 1: really a big deal. There's a lot of ice creams
• 22:30
  Speaker 1: out there on the shelf. Um. I went to a
• 22:33
  Speaker 1: lot of different retailers and I had many many doors
• 22:36
  Speaker 1: slammed in my face, you know, they were like, you know, hey,
• 22:39
  Speaker 1: you're a minority business, so we're not going to take
• 22:41
  Speaker 1: a chance on you, or they won't return your calls,
• 22:44
  Speaker 1: and um, then they taste your ice cream and then
• 22:47
  Speaker 1: there's all these things going on. Then you start to
• 22:49
  Speaker 1: get called. And I was really appreciative that Walmart and
• 22:53
  Speaker 1: Meyer and Chinooks just really took a chance on me.
• 22:57
  Speaker 1: Walmart is the biggest retailer in the world, and they
• 23:00
  Speaker 1: just really really believed in what I was trying to do.
• 23:03
  Speaker 1: Prior to everyone doing things for African American businesses, I
• 23:08
  Speaker 1: really just wanted crem Malicious to stand on its own,
• 23:11
  Speaker 1: you know. And I don't want to be a token.
• 23:13
  Speaker 1: I want to earn my space on the shelf and
• 23:15
  Speaker 1: compete just like anyone else. But I always say I'm
• 23:19
  Speaker 1: going to compete with myself because I'm I'm innovative, I'm
• 23:22
  Speaker 1: forever changing, going to ever be creative and really give
• 23:26
  Speaker 1: the consumer something different every time in your time before
• 23:30
  Speaker 1: a D and D fiber internet, what what are you
• 23:34
  Speaker 1: doing in the dungeon? It's the only place where the
• 23:36
  Speaker 1: bloody WiFi wax and you don't mind the spiders. Spiders,
• 23:39
  Speaker 1: let's fighters everywhere in the time after a DND fiber Internet.
• 23:45
  Speaker 1: It's nice having fast, reliable WiFi in the whole house
• 23:48
  Speaker 1: for sure. The dawn never better Internet era with a
• 23:51
  Speaker 1: d N d fib A limited availability and select areas.
• 23:53
  Speaker 1: Check eligibility at add dot com, slash get Fiber, A
• 23:55
  Speaker 1: T and T smart WiFi extenders may be required soul separately.
• 23:58
  Speaker 1: Restrictions apply. And we're live here outside the Perez family home,
• 24:03
  Speaker 1: just waiting for the and there they go, almost on time.
• 24:06
  Speaker 1: This morning. Mom is coming out the front door strong
• 24:09
  Speaker 1: with a double arm kid carry. Looks like Dad has
• 24:11
  Speaker 1: the bags. Daughter is bringing up the rear. Oh, but
• 24:15
  Speaker 1: the diaper bag wasn't closed. Diapers and toys are everywhere.
• 24:20
  Speaker 1: But Mom has just nailed the perfect car seat buckle
• 24:24
  Speaker 1: for the toddler. And now the eldest daughter, who looks
• 24:27
  Speaker 1: to be about nine or ten, has secured herself in
• 24:29
  Speaker 1: the booster seat. Dad zips the bag clothes and they're off. Ah,
• 24:34
  Speaker 1: but looks like Mom doesn't realize her coffee cup is
• 24:36
  Speaker 1: still on the roof of the car and there it goes. Oh,
• 24:41
  Speaker 1: that's a shame that mug was a fan favorite. Don't
• 24:44
  Speaker 1: sweat the small stuff. Just nailed the big stuff, like
• 24:47
  Speaker 1: making sure your kids are buckled correctly in the right
• 24:48
  Speaker 1: seat for their agent's eyes. Learn more n h t
• 24:51
  Speaker 1: s A dot gov slash the Right Seat visits h
• 24:54
  Speaker 1: s A dot gov slash the Right Seat, brought to
• 24:57
  Speaker 1: you by MITZA and the AD Council. What grows in
• 25:01
  Speaker 1: the forest trees? Sure you know what else grows in
• 25:04
  Speaker 1: the forest, Our imagination, our sense of wonder, and our
• 25:08
  Speaker 1: family bonds grow too, because when we disconnect from this
• 25:14
  Speaker 1: and connect with this, we reconnect with each other. The
• 25:18
  Speaker 1: forest is closer than you think. Find a forest near
• 25:22
  Speaker 1: you and start exploring. I Discover the Forest dot org.
• 25:25
  Speaker 1: Brought to you by the United States Forest Service and
• 25:28
  Speaker 1: the AD Council. Well, you know, let's let's go down
• 25:31
  Speaker 1: these indulge in flavors that I'm about to receive, and uh,
• 25:35
  Speaker 1: I'm gonna stay. What I'm gonna do is when I
• 25:36
  Speaker 1: get them, I'm gonna stack them all up in front
• 25:38
  Speaker 1: of me, and I'm gonna take a picture and send
• 25:40
  Speaker 1: it to you. I'm gonna post it, you know, because
• 25:41
  Speaker 1: everybody know I love switch. Now you have ain't ponies,
• 25:46
  Speaker 1: that's right, ponies, right, Yeah, ain't ponies, caramel pound cake.
• 25:51
  Speaker 1: Now and then you have uh, you have Writer's Rain,
• 25:56
  Speaker 1: red velvet cheesecake. Thickest these become pie. M slap your mama,
• 26:04
  Speaker 1: Banana pudding, porch light peach cobbler. We all know, you
• 26:09
  Speaker 1: know hood you know about that porch light. Boy, if
• 26:11
  Speaker 1: you got home before that light, that's all we're gonna
• 26:14
  Speaker 1: have a problems. I had that conversation with my dad
• 26:16
  Speaker 1: several times growing up. Uncle Charles Brown sugar bourbon cake
• 26:22
  Speaker 1: and then Grandma Ggs sweep potato pie. Now, those stories.
• 26:29
  Speaker 1: You know, people need to understand the history of the
• 26:33
  Speaker 1: South with the desserts. You know, the red velvet cake
• 26:36
  Speaker 1: was considered a celebration cake when African Americans received their freedom. Uh,
• 26:41
  Speaker 1: porchlight peach cobbers, just like what you said, you know,
• 26:44
  Speaker 1: like we'll lead the light on for you. You're welcome,
• 26:47
  Speaker 1: this house is safe. You know, it's it was just,
• 26:51
  Speaker 1: you know, it was just really a big thing, you know. Um,
• 26:54
  Speaker 1: I have one called white Cake that will be out
• 26:56
  Speaker 1: this summer, and it's a Southern white cake and was
• 27:00
  Speaker 1: one of the first cakes that they made in the
• 27:01
  Speaker 1: South and it was considered a peace offering cake. Um. Ponies,
• 27:06
  Speaker 1: caramel pound cake. She was my godmother and she actually
• 27:09
  Speaker 1: made that pound cake and a cast are and skillet
• 27:12
  Speaker 1: that was passed down from generation to generation to her
• 27:15
  Speaker 1: daughter Patricia and they still have this cast aren't skillet.
• 27:19
  Speaker 1: And then finally, um, Uncle Charles Brown Shutter bourbon. You know,
• 27:23
  Speaker 1: everybody has the Uncle Charles that that was the cool
• 27:25
  Speaker 1: uncle that you couldn't wait for him, the cameo. He
• 27:28
  Speaker 1: always had his brandy, always had his stash and his flask.
• 27:31
  Speaker 1: He's always drinking. But he was that uncle that everybody
• 27:34
  Speaker 1: loved and and couldn't wait to see at the holidays. So,
• 27:37
  Speaker 1: you know, crimal Isia's is each one of those brands.
• 27:40
  Speaker 1: They're very authentic. They're about real people, real times, real stories,
• 27:44
  Speaker 1: and we tell the stories where the storytellers. So people
• 27:47
  Speaker 1: should know what they're eating. They should be a part
• 27:50
  Speaker 1: of each one of those flavors. I feel that someone
• 27:53
  Speaker 1: can actually relate to uh a better times, you know,
• 27:57
  Speaker 1: in their lives and their family. Now, dude, are we are?
• 28:00
  Speaker 1: Do we see any cream Alicious ice cream stands or
• 28:02
  Speaker 1: pop up stands? Uh that's coming along the way because
• 28:05
  Speaker 1: it sounds so fun. It sounds like in the middle
• 28:07
  Speaker 1: of the summer, I should see a cream alias pop
• 28:10
  Speaker 1: up somewhere just to surprise people, or some of some
• 28:13
  Speaker 1: quick stories that that will pop up during the summer
• 28:15
  Speaker 1: selling this brand, of serving this brand because it's so
• 28:18
  Speaker 1: fun that your storytelling is amazing and so authentic. That's
• 28:22
  Speaker 1: what I love about it because you know, like you said,
• 28:23
  Speaker 1: when you just said, Grandma, g G, I know, Grandma,
• 28:26
  Speaker 1: and then you have slapped your mama. You know, that's
• 28:28
  Speaker 1: like a running to a ball that foods making slap
• 28:32
  Speaker 1: your mama. Boy, I'm telling you. You know, we know
• 28:34
  Speaker 1: we've heard that so many times growing up, but every
• 28:37
  Speaker 1: time we heard it, we smiled, we laughed, and so
• 28:40
  Speaker 1: that's what you were saying, Like you said, you know,
• 28:42
  Speaker 1: love not hate. You want your ice cream to bring
• 28:44
  Speaker 1: people together. And that's part of your brand, and that's
• 28:46
  Speaker 1: part of your matra that you really believe it and
• 28:49
  Speaker 1: you're really selling correct right and you know it's it's
• 28:54
  Speaker 1: it's crazy because you know, what is what is your purpose?
• 28:58
  Speaker 1: You know, like if you open that top, it clearly
• 29:01
  Speaker 1: says there's a dream in every scoop And I really
• 29:03
  Speaker 1: believe that because even though it was hard, you know,
• 29:07
  Speaker 1: I felt like I wanted to give up, you know sometimes,
• 29:10
  Speaker 1: and and I didn't, you know, I I persevered. It's
• 29:12
  Speaker 1: almost I always tell the story, Um, we all have
• 29:16
  Speaker 1: driven in a car, driving on fumes, hoping the goodness
• 29:19
  Speaker 1: that we can get to the exit to get some
• 29:21
  Speaker 1: gas before we run out. And that's what hope is.
• 29:25
  Speaker 1: Hope for me, if you me, even when I went
• 29:28
  Speaker 1: through so many failures and successes of launching my brands
• 29:32
  Speaker 1: and my restaurants, you know, I was like, please just
• 29:35
  Speaker 1: let me get to the exit and fill up, you know,
• 29:37
  Speaker 1: on hope and so that I can get right back
• 29:40
  Speaker 1: on the on the road. So for me, it wasn't
• 29:43
  Speaker 1: about the destination because I know exactly what that destination
• 29:46
  Speaker 1: is and where I'm going. It's more about the journey.
• 29:49
  Speaker 1: Who am I meeting along the way? You know, I
• 29:51
  Speaker 1: may stop off at this town, I may you know,
• 29:53
  Speaker 1: meet this person, and maybe this person may even get
• 29:56
  Speaker 1: in the car with me and ride with me to
• 29:58
  Speaker 1: a town here and there, you know, few miles, and
• 30:00
  Speaker 1: then they got to get out of the car and
• 30:01
  Speaker 1: then I realized, you know what I'm dealing with. But
• 30:05
  Speaker 1: even in those lessons, you know, you know what dead
• 30:08
  Speaker 1: ends are, you know, what street to turn down. You
• 30:11
  Speaker 1: know what's gonna work and what's not, and then you're
• 30:13
  Speaker 1: you're you're learning, and I'm praying to you know, launch
• 30:17
  Speaker 1: my foundation because that's essentially why I launched Crimalicious. Because
• 30:22
  Speaker 1: there is a dream in every scoop and there are
• 30:24
  Speaker 1: many entrepreneurs out there that they're afraid. They're afraid to fail,
• 30:29
  Speaker 1: and I just want to say today, don't be afraid
• 30:32
  Speaker 1: to fail. You have absolutely nothing to lose. You may
• 30:36
  Speaker 1: make the more you try and the more you go
• 30:39
  Speaker 1: for it, You're eventually gonna make it. And I just
• 30:42
  Speaker 1: want you guys to know that I'm here. I'm looking
• 30:44
  Speaker 1: for you, like Professor Xavier your on x men, like
• 30:47
  Speaker 1: I'm looking for those entrepreneurs that I can help build
• 30:50
  Speaker 1: teams around them, give them resources. It's not like somebody
• 30:54
  Speaker 1: can come and give you five million dollars, but that's
• 30:56
  Speaker 1: not gonna guarantee your success or that you're gonna stand
• 30:59
  Speaker 1: busy us right. Multimillion dollar brands have money injected into
• 31:03
  Speaker 1: them all time. What we need as minority businesses is
• 31:06
  Speaker 1: we need c p a s. We need advisors, we
• 31:08
  Speaker 1: need attorneys, we need people that's going to help us
• 31:12
  Speaker 1: with our operations. We need to learn how to build teams.
• 31:15
  Speaker 1: We need to learn and have resources that's going to
• 31:18
  Speaker 1: sustain our business. And through buying a point, if you're
• 31:22
  Speaker 1: buying a point, what I'm praying to build is you
• 31:25
  Speaker 1: are inadvertently helping another entrepreneur with their dream. That's why
• 31:30
  Speaker 1: I say there's a dream in every scoop. So I
• 31:31
  Speaker 1: just want people to understand that they can be a
• 31:33
  Speaker 1: part of something great through this point because that's what
• 31:36
  Speaker 1: it's all about for me. Wow, you are incredible. I'm
• 31:41
  Speaker 1: just gonna tell you that right now. Interview with six people,
• 31:45
  Speaker 1: the gems you're dropping, Dr George Fraser is the closest
• 31:48
  Speaker 1: I've had on this show that comes that has come
• 31:50
  Speaker 1: to you as far as being able to recognize that
• 31:53
  Speaker 1: the battles of being an entrepreneur and how to advise
• 31:56
  Speaker 1: and also how to inspire. You are incredible that you
• 32:00
  Speaker 1: before we leave, the cream Alicious brand is expanding. You
• 32:03
  Speaker 1: said you have some vegan products that are coming out.
• 32:05
  Speaker 1: Are the other line brands that we need to know
• 32:07
  Speaker 1: about before we wrap up the interview pre Militias does
• 32:11
  Speaker 1: have a vegan line coming out this summer and an
• 32:14
  Speaker 1: additional seven flavors, UM, like the apple Cobbler, the Piece
• 32:19
  Speaker 1: and Quiet Cake. We have a strawberry crunch cake. We
• 32:22
  Speaker 1: have a Mama Woes chocolate Brownie. We have Baby Listen
• 32:27
  Speaker 1: and that Baby Listen is a white chocolate brownie. So
• 32:31
  Speaker 1: I don't know if you've ever had the Applebee's white
• 32:34
  Speaker 1: chocolate brownie. UM with the maple crema, I mean, we
• 32:38
  Speaker 1: have some really amazing flavors. And then for the vegan line, UM,
• 32:43
  Speaker 1: I pretty much developed a Southern mimosa and sangria line,
• 32:47
  Speaker 1: so it's dairy free UM and it's completely made with
• 32:51
  Speaker 1: fresh juices and fruit. So we'll have people that are
• 32:56
  Speaker 1: a little bit more health conscious and vegan. And if
• 32:59
  Speaker 1: you're lactose and tap on right, I just wanted to
• 33:01
  Speaker 1: create a line for you as well. UM. And so
• 33:03
  Speaker 1: we have some really amazing things. And Cremolicius does have
• 33:06
  Speaker 1: a complete pros and dessert line. So each one of
• 33:08
  Speaker 1: those points that you have, they have a Kike, a
• 33:11
  Speaker 1: cobra or pie to go with those points. Every every
• 33:14
  Speaker 1: dessert is a match for the point. Wow, thank you,
• 33:20
  Speaker 1: You're incredible. Now you know when that line comes up,
• 33:23
  Speaker 1: you got your boy? Okay, now you got me right,
• 33:27
  Speaker 1: you got me right, Come on now, because because I
• 33:30
  Speaker 1: got this already, I got this already. It's coming this week.
• 33:33
  Speaker 1: I'm gonna take some photos putting on social media. More important. Congratulations,
• 33:37
  Speaker 1: I'm a fan. I'll be there whenever you need this
• 33:39
  Speaker 1: phone call of support. We're gonna sit down and talk
• 33:42
  Speaker 1: about some marketing ideas because you really really are special
• 33:45
  Speaker 1: and the world needs to hear your story. Okay, Liz,
• 33:48
  Speaker 1: thank you sir, and I appreciate you and your team's support.
• 33:52
  Speaker 1: I just really wanna, you know, just ask that you know,
• 33:55
  Speaker 1: everyone get behind us, because you know it's I can't
• 33:59
  Speaker 1: change the world by myself, nor would I ever tried.
• 34:02
  Speaker 1: But I can reach out and touch someone. I can
• 34:04
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