Latest / The Steve Harvey Morning Show / Rushion interviews Chef Alisa Reynolds. Her show “Searching For Soul Food” on Hulu follows her as she discovers what soul food looks like in Mississippi, Oklahoma, Appalachia, South Africa, Italy, Jamaica, Peru, and Los Angeles.

Transcript

Rushion interviews Chef Alisa Reynolds. Her show “Searching For Soul Food” on Hulu follows her as she discovers what soul food looks like in Mississippi, Oklahoma, Appalachia, South Africa, Italy, Jamaica, Peru, and Los Angeles. · The Steve Harvey Morning Show

• 0:05
  Speaker 1: Welcome to Money Making Conversations.
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  Speaker 3: Let's get started, my guess the Chef Alisa Reynolds. Her
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  Speaker 3: new show Searching for Soul Food, premieers Friday, June second
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  Speaker 3: on Hulu. All episodes are gonna drop so you can
• 1:13
  Speaker 3: binge watch food e food e, foody.
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  Speaker 1: I'm a foodie.
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  Speaker 3: The show Searching for Soul Food follows rock Star. I'm
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  Speaker 3: gonna call it rock star celebrity. I'm Jackie Cook, but
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  Speaker 3: I'm not a celebrity chef okay a Lisa Reynolds, and
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  Speaker 3: she discovers what soul food looks like around the world,
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  Speaker 3: and she seeks out the food. She also explored the stories,
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  Speaker 3: the people, and the radishes of each place she visits,
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  Speaker 3: bringing her own flavor. As you can hear, she got
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  Speaker 3: a little, she got a little magic already. International Journey
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  Speaker 3: finds Chef Renalds exploring the culinary worlds of Mississippi. Say it,
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  Speaker 3: I love Oklahoma, Been there, Appalachia, South Africa, Italy, Jamaica. Ooh,
• 1:50
  Speaker 3: we got to talk about that Peru in La where
• 1:53
  Speaker 3: I spent fifteen years. Please welcome the money making conversations
• 1:56
  Speaker 3: that one and on the celebrity chef Alisa Reynolds.
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  Speaker 1: How you doing?
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  Speaker 4: I am wonderful and what a wonderful, wonderful time to
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  Speaker 4: be on your show.
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  Speaker 5: This is amazing. I'm so excited.
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  Speaker 3: Well, first of all, if anybody follows my social media,
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  Speaker 3: they know I'm a foodie. And if people I have
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  Speaker 3: friends and richell and stop it, brother everything, I can't
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  Speaker 3: follow you because you make me home.
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  Speaker 1: I like yesterday the other day I posted h.
• 2:23
  Speaker 3: Toasted avocado toast break guacamola spread across Sunday side up,
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  Speaker 3: little party pop and it went crazy, went viral, and
• 2:35
  Speaker 3: so so I'm all about love to bake. And so
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  Speaker 3: when I saw the opportunity to interview you searching for
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  Speaker 3: soul food, a little background on me, real quick, born
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  Speaker 3: and raised in Houston, Texas. So I am a country boy.
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  Speaker 3: So you start talking soul food, I'm gonna listen and
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  Speaker 3: we're gonna share, and we're gonna educate everybody about your show.
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  Speaker 3: So tell me about you. Just get it off started,
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  Speaker 3: get a little background on you.
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  Speaker 4: I got some Houston roots in there too, my mom, yes, yes, yes,
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  Speaker 4: my my family, my ancestors, and we still have our land.
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  Speaker 4: Uh there in Mississippi. But I'm the only sibling of
• 3:13
  Speaker 4: my mom that was born in l A. All my
• 3:15
  Speaker 4: sisters were born in Houston, so we got we got
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  Speaker 4: love for Age Town all day, every day.
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  Speaker 1: Awesome, awesome.
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  Speaker 3: Well, my show airs in Houston, Texas. So what part
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  Speaker 3: of Houston do you know? What the background of what
• 3:27
  Speaker 3: part of Houston.
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  Speaker 5: They were born? Well, you know, they changed a lot
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  Speaker 5: of the names, but Aggre's home.
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  Speaker 1: I'm still okay.
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  Speaker 4: And then one of the wards, Please forgive me. I
• 3:39
  Speaker 4: don't want to shout up the ground.
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  Speaker 3: I was born in fifth ward. So I was born
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  Speaker 3: in fifth ward? You got what the school in the third ward?
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  Speaker 3: I know, I knew we liked this, we had that.
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  Speaker 1: You have not confused me. We went searching for our love.
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  Speaker 4: We found it so fast, is what I'm about. Well,
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  Speaker 4: a little, good, little background on me. I am a chef, obviously,
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  Speaker 4: and I've been cooking for a long time, twenty plus years.
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  Speaker 4: And why have this, you know, passion for you know,
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  Speaker 4: elevating who we are.
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  Speaker 5: And I had.
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  Speaker 4: Cooked French food, California cruisine for so long, and I
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  Speaker 4: you know, sometimes we run away from our culture, and
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  Speaker 4: I think that I ran straight back to it. Because
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  Speaker 4: I wanted to say, this is a part of American history.
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  Speaker 4: Why do we feel ashamed of it? We are We've
• 4:30
  Speaker 4: created something that is known around the world. Yes, it
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  Speaker 4: was tragic and all those things, but again, we create
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  Speaker 4: something that can't be moved, contained or destroyed, and it's
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  Speaker 4: called love through our food. Soul food became our love
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  Speaker 4: language when our backs were against the wall. This is
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  Speaker 4: the only thing that we had, and now they're delicacies
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  Speaker 4: around the world. The word soul food came from our
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  Speaker 4: experience and I just wanted to highlight that. And I
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  Speaker 4: jumped into our food and I said, how do I
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  Speaker 4: elevate it? So obviously I'm here in California and Los Angeles,
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  Speaker 4: so we have a lot of health conscious people. I
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  Speaker 4: wanted to just you know, and there's no wrong way
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  Speaker 4: to do sulfo. Well, yeah, if it don't taste good.
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  Speaker 1: You know, most of the people from California move from the.
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  Speaker 4: South exactly, the Great migration exactly. So we have a
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  Speaker 4: lot of great food here. But you know, I wanted
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  Speaker 4: to take it and say, how can I make mine different?
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  Speaker 4: So we have my favorite flavor profiles are gluten free, vegan.
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  Speaker 4: We still have you know, halal, organic meats, grass fed meat.
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  Speaker 4: I just wanted to elevate it a little bit and
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  Speaker 4: give us I like to call evolve nostalgia.
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  Speaker 3: Let me just ask you this question, because you know,
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  Speaker 3: I go into buffets, I go into like Golden Corral,
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  Speaker 3: different places like that to eat food when I want
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  Speaker 3: to get veggies and stuff like that.
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  Speaker 1: Especially what exactly is soul food?
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  Speaker 4: Well, you know that's why I'm searching, baby, Soul food
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  Speaker 4: to me is the love language, like I said before,
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  Speaker 4: of our ancestors. It is something that was created without
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  Speaker 4: anything and now is turned into love. And that's the
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  Speaker 4: whole reason why I started searching. What is this food?
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  Speaker 4: Why does it make you feel so amazing?
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  Speaker 5: What is it?
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  Speaker 4: You can taste the love in the energy within it,
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  Speaker 4: the intent behind it. And I think that, you know,
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  Speaker 4: being that Black American, most of our history journey, if
• 6:40
  Speaker 4: we haven't done our ancestry or looked all the way
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  Speaker 4: back in there starts at the shores of this nation.
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  Speaker 4: And we have to also understand, we have to understand
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  Speaker 4: that the power of having something such as a food
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  Speaker 4: that is known around the world within these times, you know,
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  Speaker 4: because we're the youngest of the African diaspora, if you
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  Speaker 4: will absolutely for us to be able to do what
• 7:10
  Speaker 4: we've done in the short amount of time through all
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  Speaker 4: this pain, and our food, soul food has become something
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  Speaker 4: that is known around the world, says something about who
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  Speaker 4: we are as people.
• 7:22
  Speaker 3: Let me ask you this so you know, at the
• 7:25
  Speaker 3: beginning doing your interview, Chef Runalds, I talk about exploring
• 7:27
  Speaker 3: cooling their worlds. I got Mississippi, I got Oklahoma, Okay,
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  Speaker 3: kind of got South Africa.
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  Speaker 1: I've been to South Africa. Got your maker. But then
• 7:35
  Speaker 1: you say, Italy, Peru, Well.
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  Speaker 5: This is a thing, our story. That's what I wanted
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  Speaker 5: to know.
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  Speaker 4: Is it unique to us or does this Has this
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  Speaker 4: happened around the world. Have people had to make food
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  Speaker 4: when their backs were against the wall? And what does
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  Speaker 4: that taste like?
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  Speaker 5: And what is this?
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  Speaker 4: You know, what do other countries consider their sol old food?
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  Speaker 4: You know, the food of survival, ingenuity, compassion. And when
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  Speaker 4: I went to Peru, it was right there. When I
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  Speaker 4: went to Italy. I mean, I don't want to give
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  Speaker 4: away a lot of things, but we we.
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  Speaker 3: Oh, no, we're not gonna give away because because what
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  Speaker 3: I'm hearing is it's about storytelling. Because see what people
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  Speaker 3: for people to understand that, you know, first of all,
• 8:27
  Speaker 3: you're doing your what you're passionate about, what you love.
• 8:29
  Speaker 3: We're talking about the star, the host of Searching for
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  Speaker 3: Soul Food.
• 8:33
  Speaker 1: It's going to air on Hulu.
• 8:34
  Speaker 3: I'm talking to celebrity chef Rentals and the thing about
• 8:37
  Speaker 3: she has a business. You're about to celebrate your ten
• 8:39
  Speaker 3: year anniversary at your restaurant called My two Cents.
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  Speaker 1: Yes cool.
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  Speaker 3: Now, when you was doing this, you flying to Italy,
• 8:46
  Speaker 3: You're flying to start offer what was happening? Were you
• 8:49
  Speaker 3: nervous about leaving your business for these extended stays to
• 8:52
  Speaker 3: tape the television series.
• 8:53
  Speaker 4: Well, let me just give you a little bit backstory
• 8:55
  Speaker 4: on how the show came about.
• 8:57
  Speaker 5: Okay, we want to talk about.
• 8:58
  Speaker 1: Okay, success.
• 8:59
  Speaker 4: When you were talking about that, when you were talking
• 9:01
  Speaker 4: about what does success look like, it really resonated with
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  Speaker 4: me because having a small business, as you know, is
• 9:10
  Speaker 4: extremely difficult, especially if you you know, are black, don't
• 9:15
  Speaker 4: have any credit, all of this kind of thing.
• 9:17
  Speaker 5: There's a lot of things stacked up against you. But
• 9:20
  Speaker 5: what is success.
• 9:20
  Speaker 4: Success in my view is being able to pay every
• 9:24
  Speaker 4: bill barely if not.
• 9:26
  Speaker 5: But the bigger.
• 9:27
  Speaker 4: Success is to be able to inspire a community. And
• 9:31
  Speaker 4: this is what I take my talent to inspire a community,
• 9:35
  Speaker 4: my community, and now with the show, even more the world.
• 9:41
  Speaker 4: And that is a blessing and I'm grateful every single
• 9:44
  Speaker 4: moment of the day. But the show came about because
• 9:47
  Speaker 4: I was almost losing my dream. And that's what I
• 9:50
  Speaker 4: want people to understand. When you're back is against the wall,
• 9:53
  Speaker 4: you got to think about soul food, how these people,
• 9:56
  Speaker 4: our people still survive. This is just like business. You
• 10:00
  Speaker 4: want to follow your dream. It is very hard because
• 10:02
  Speaker 4: sometimes your dream can feel like a nightmare. You can't
• 10:05
  Speaker 4: understand why I'm trying as hard as I can, Why
• 10:08
  Speaker 4: am I still losing? But you know what, you gotta
• 10:10
  Speaker 4: hold on and you got to persevere and you got
• 10:12
  Speaker 4: to push through. And that's I even tell some of
• 10:15
  Speaker 4: my employees even if you don't if you didn't sing good,
• 10:19
  Speaker 4: but you kept singing so much that people will start
• 10:22
  Speaker 4: knowing your song.
• 10:24
  Speaker 5: You could be like, yeah, I love that song, that's
• 10:26
  Speaker 5: what you're on a case.
• 10:27
  Speaker 3: Oh yeah, yeah, like they did, Like the guy was
• 10:31
  Speaker 3: famed American Idol.
• 10:32
  Speaker 5: Yes, And so I was about to lose my restaurant.
• 10:37
  Speaker 4: I was in litigation with a disgrunpt you know, an
• 10:40
  Speaker 4: old partner, and instead of and I found myself going
• 10:45
  Speaker 4: to bed waking up. Soon as I would open my eyes,
• 10:47
  Speaker 4: I would start bawling, crying because I was working so
• 10:50
  Speaker 4: hard and it just was so hard, and I had to,
• 10:53
  Speaker 4: you know, I started making decisions to do I close it,
• 10:55
  Speaker 4: What am I gonna do?
• 10:56
  Speaker 5: This and that?
• 10:57
  Speaker 4: And I said, you know what, I can keep thinking
• 11:00
  Speaker 4: about this all the time, because I believe if you
• 11:02
  Speaker 4: believe in something, you have to If you start thinking
• 11:05
  Speaker 4: about losing it, you will lose. You have to think
• 11:08
  Speaker 4: about something else, or you have to. I don't know,
• 11:11
  Speaker 4: but I just said, you know what, if I could
• 11:13
  Speaker 4: just get away, what would be the perfect show. And
• 11:17
  Speaker 4: I hired this young lady that shout out to little Janis,
• 11:20
  Speaker 4: that had just graduated from University of California, and I said.
• 11:25
  Speaker 5: What did you graduate from?
• 11:26
  Speaker 4: And she goes, oh, I'm I graduated.
• 11:30
  Speaker 5: I write scripts Da da da da dah, well Hollywood
• 11:32
  Speaker 5: or whatever.
• 11:33
  Speaker 4: Because she had no restaurant experience, I don't know why
• 11:35
  Speaker 4: I hired her, because.
• 11:35
  Speaker 5: She was just so great.
• 11:38
  Speaker 1: Okay, you're hired.
• 11:41
  Speaker 4: And I turned and we in the kitchen and then
• 11:42
  Speaker 4: we at the restaurant and I'm losing my shirt, you know,
• 11:45
  Speaker 4: And I said, well, I got a story, and she goes, huh, well,
• 11:50
  Speaker 4: I'll come over one day. You can drink a bottle
• 11:52
  Speaker 4: of wine and you can just spill out everything that
• 11:55
  Speaker 4: you think, you know.
• 11:56
  Speaker 5: A show would be in.
• 11:57
  Speaker 4: We're just doing this and again, I'm doing this not
• 12:00
  Speaker 4: to cry. I'm doing this to just get out of
• 12:03
  Speaker 4: my zone because I was. It was so hard trying
• 12:07
  Speaker 4: to hold onto a restaurant and that consuming your thoughts
• 12:10
  Speaker 4: at all times. So I said, sure, come over, and
• 12:13
  Speaker 4: I remember Rashan and it and it's so crazy. I
• 12:18
  Speaker 4: ran out of the kitchen and I said, I know
• 12:20
  Speaker 4: what it is, searching for.
• 12:22
  Speaker 5: Social I will.
• 12:24
  Speaker 4: I can't even believe that this is all happening, because
• 12:26
  Speaker 4: I don't think that if I wasn't losing my restaurant,
• 12:29
  Speaker 4: I may not have thought of this.
• 12:30
  Speaker 5: Show, you know.
• 12:35
  Speaker 3: And so so basically it came out of out of fear,
• 12:39
  Speaker 3: it came out of discomfort. But what what didn't stop
• 12:43
  Speaker 3: you was your ability to dream though. See that's what
• 12:46
  Speaker 3: I love about your story. And see what people do
• 12:48
  Speaker 3: is they turn, they could turn. They you didn't allow
• 12:50
  Speaker 3: you dream to come a nightmare, and you just continue
• 12:54
  Speaker 3: to live and stay passion with it. Because what I
• 12:57
  Speaker 3: take away from it, when you hired a young lady,
• 12:59
  Speaker 3: y'all was still talking about your dream. You wouldn't talking
• 13:01
  Speaker 3: about opening it up, going to work in the Phillips
• 13:04
  Speaker 3: gas station, or I'm gonna do a forty hour week job.
• 13:07
  Speaker 3: You still in the moment trying to figure it out.
• 13:10
  Speaker 3: And as you if you and I always tell people
• 13:12
  Speaker 3: when you're dark, in your darkest moment, you.
• 13:14
  Speaker 1: Don't run from your dream. You'd need to work. You
• 13:16
  Speaker 1: should put more hamwork into your dream if that's what
• 13:19
  Speaker 1: you want to do.
• 13:19
  Speaker 4: And we have to also channel our ancestors and understood
• 13:23
  Speaker 4: this is not the roughest times. Okay, my dad has
• 13:26
  Speaker 4: seen people lynched in his face, and my dad is
• 13:28
  Speaker 4: upstairs right now.
• 13:29
  Speaker 5: You know what I mean.
• 13:31
  Speaker 4: We have to understand that we are amazing and we
• 13:35
  Speaker 4: have stood the test of times, and we ain't going nowhere,
• 13:38
  Speaker 4: and we have to dream big even if it hurts.
• 13:41
  Speaker 4: There's some days to make my to make my restaurant open,
• 13:45
  Speaker 4: I had to decide whether to put gas in my
• 13:48
  Speaker 4: car or pay a bill at the restaurant. People don't
• 13:51
  Speaker 4: understand to follow your dreams is very, very, extremely challenging.
• 13:59
  Speaker 3: But if you leave right in the name of a restaurant,
• 14:02
  Speaker 3: won't let everybody know because it's a real restaurant. It's
• 14:04
  Speaker 3: called My Two Cents. She's celebrating this year her tenth anniversary.
• 14:10
  Speaker 3: So what she's talking about is she didn't walk away
• 14:12
  Speaker 3: from her dream, she didn't walk away from opportunity. What
• 14:15
  Speaker 3: I always tell people is that you know your mistakes,
• 14:18
  Speaker 3: that you learn to be successful when you make a mistake.
• 14:20
  Speaker 3: If you repeat the mistake, then you just realize you
• 14:23
  Speaker 3: want to fail. You supill to learn for the mistake.
• 14:25
  Speaker 3: And So what I love about the place My two
• 14:27
  Speaker 3: Cents and the story that we're going on and we
• 14:30
  Speaker 3: developing and creating this relationships, is that I love your voice.
• 14:34
  Speaker 1: Chef friends.
• 14:35
  Speaker 3: You know, there's a lot of people out there, you
• 14:37
  Speaker 3: know it's it's you always tell me what Why's she o?
• 14:39
  Speaker 1: TV?
• 14:40
  Speaker 3: Your force is very charismatictic, is very engaged.
• 14:44
  Speaker 1: You a good story. Thank you.
• 14:46
  Speaker 5: I used to not like my voice. I used to
• 14:50
  Speaker 5: be like, why do I sound like that?
• 14:52
  Speaker 4: But I've been hearing it lately since I've been doing
• 14:54
  Speaker 4: a lot of interviews that I have a voice and
• 14:56
  Speaker 4: that's just beautiful. And again, I want to tell your viewers,
• 14:59
  Speaker 4: I'm not not a spring chicken. So you don't never
• 15:02
  Speaker 4: have to stop dreaming. You can die dreaming. Okay, it's
• 15:06
  Speaker 4: like we.
• 15:09
  Speaker 1: I love her, I love it.
• 15:10
  Speaker 3: I'm not a spring chicken. Okay, we're about to go
• 15:12
  Speaker 3: to the break. When we come back, I'm gonna just
• 15:14
  Speaker 3: tell you something. I want to talk soul food with you.
• 15:18
  Speaker 3: I want to talk so food because the country boy
• 15:21
  Speaker 3: fifth got to talk to you. We come right back
• 15:24
  Speaker 3: talking to searching for soul food, were searching by it
• 15:27
  Speaker 3: on Money Making Conversation Class. But she then went to Jamaica, Peru,
• 15:31
  Speaker 3: Los Angeles, Italy, South Africa, Oklahoma, Mississippi, Glacia. Whoo, and
• 15:38
  Speaker 3: we're gonna get me right back. Don't go nowhere.
• 15:45
  Speaker 6: We'll be right back with more Money Making Conversations Masterclass
• 15:49
  Speaker 6: with Rashaan McDonald. You are now tuned into the Money
• 15:54
  Speaker 6: Making Conversations.
• 15:55
  Speaker 1: Minute of Inspiration with Rashawn McDonald money Love, what you
• 15:58
  Speaker 1: pray of you and am you?
• 15:59
  Speaker 3: And in Houston, Texas for about four years and got
• 16:02
  Speaker 3: her engineering degree. Lonnie worked as an engineer for IBM
• 16:05
  Speaker 3: and other companies for more than ten years did she
• 16:08
  Speaker 3: realized that engineering was not her passion. Stand up comedy
• 16:11
  Speaker 3: was her gift.
• 16:12
  Speaker 7: I just think everybody should tell their journey, and especially
• 16:16
  Speaker 7: people of color. People don't understand how hard it is
• 16:20
  Speaker 7: for us to make it. That's why I want everybody,
• 16:22
  Speaker 7: especially during the pandemic, to share their story, you know,
• 16:25
  Speaker 7: and so this is my story. I grew up in
• 16:27
  Speaker 7: Detroit and the Brewster Projects, and it just takes you
• 16:29
  Speaker 7: through that whole life thing because you know, some people
• 16:33
  Speaker 7: only know me from real or from Chelsea Lady, or
• 16:35
  Speaker 7: you know the shows that Rashan will put me on.
• 16:41
  Speaker 7: So but you know, it's the whole journey.
• 16:44
  Speaker 3: If you want to hear this full interview with Lonnie Love,
• 16:47
  Speaker 3: visit Moneymaking Conversations dot com.
• 16:50
  Speaker 1: Keep winning.
• 16:51
  Speaker 6: Now let's return to Money Making Conversations Masterclass with Rashaan McDonald.
• 16:57
  Speaker 3: Welcome back to Money Making Conversation master Classes. She's She's
• 17:01
  Speaker 3: just sawved searching for Soul Foods. All episodes it premiere's Friday,
• 17:05
  Speaker 3: June second. All episodes were premiere that day. In other words,
• 17:10
  Speaker 3: it's binge watching and I love doing the show. It's
• 17:12
  Speaker 3: a half hour episodes forty five min episodes from it.
• 17:15
  Speaker 5: It's about twenty six minutes to a half hour.
• 17:17
  Speaker 1: Year girl, Joe Champing, I will watch that in one day.
• 17:21
  Speaker 3: See it's something about me when they get in that
• 17:24
  Speaker 3: little twenty five thirty minutes. I just sit there and watch.
• 17:27
  Speaker 3: It's that forty five in an hour that I struggle with.
• 17:30
  Speaker 4: Yes, well, I'll give you enough to where you are
• 17:33
  Speaker 4: going to be hungry. And I'm tasting and I'm loving
• 17:37
  Speaker 4: and I'm talking to people and I'm discovering the food.
• 17:40
  Speaker 5: And you know, Peru was man.
• 17:45
  Speaker 4: Peru, y'all, Rashaun Peru took me there, Okay, it took
• 17:50
  Speaker 4: me there. And you know they've been doing one of
• 17:53
  Speaker 4: their food traditions called a poncha Manca where they put
• 17:56
  Speaker 4: everything in the ground, right, potatoes, meats and all of
• 18:00
  Speaker 4: it in the ground and they pray over it. Bo
• 18:03
  Speaker 4: do they everything? This has been going on for eight thousand.
• 18:08
  Speaker 1: Years right now? What do they put in the ground?
• 18:10
  Speaker 5: What?
• 18:11
  Speaker 1: What? What food are they putting in the ground?
• 18:12
  Speaker 4: What I tell you, baby, they got three thousand varieties
• 18:15
  Speaker 4: of just the potato.
• 18:16
  Speaker 1: Okay, I'm over in chrudged with my baked potatoes. That's
• 18:21
  Speaker 1: what I'm saying.
• 18:21
  Speaker 5: I got a red erupt it. Y'all three thousand.
• 18:29
  Speaker 4: They put potatoes, then they layer it, they put their herbs,
• 18:33
  Speaker 4: and then they have their meats.
• 18:35
  Speaker 5: And then they put the guinea pig. Now you know
• 18:37
  Speaker 5: how I tasted the guinea pig. I have to.
• 18:43
  Speaker 1: Now you brun a pig. Now I'm gonna tell you him.
• 18:46
  Speaker 1: My father would go, will he buy a hall?
• 18:50
  Speaker 5: A hall?
• 18:51
  Speaker 3: He bring it that whole hall to our house. And
• 18:53
  Speaker 3: we had a little two bedroom shotgun house. I had
• 18:56
  Speaker 3: six sisters, two brothers were all this house.
• 19:00
  Speaker 1: Everything got ate in that that pig didn't survive.
• 19:02
  Speaker 3: That survive from chitlings, pig feet, uh huh, hoghead, cheese,
• 19:10
  Speaker 3: all of it, all.
• 19:11
  Speaker 1: Of it, from the rooty really to the tooting. We
• 19:15
  Speaker 1: really ate it like that.
• 19:16
  Speaker 3: And even today I will eat chitlings and people are like,
• 19:20
  Speaker 3: I can't play it. Yes, I do, I eat chitten Well,
• 19:22
  Speaker 3: let me came to my office right now. I will
• 19:25
  Speaker 3: go with my freezers and freezer because I have a
• 19:28
  Speaker 3: I have a full or full kitchen in my office
• 19:31
  Speaker 3: in Atlanta. I will pull out some chitlins and guess what,
• 19:34
  Speaker 3: in two hours we'll be eating on some white rice
• 19:36
  Speaker 3: with some hot sauce.
• 19:37
  Speaker 1: I don't know if you eat chitlin's.
• 19:38
  Speaker 4: Let me tell you something. I brought chitlings on the plane.
• 19:40
  Speaker 4: Don't get it twisted.
• 19:41
  Speaker 5: Okay. My mama is from the South, from Houston.
• 19:45
  Speaker 1: Okay, I love it.
• 19:46
  Speaker 6: I love it.
• 19:46
  Speaker 4: I was not going to the South and not bringing
• 19:49
  Speaker 4: some chit I checked them in the back, Yes I did.
• 19:51
  Speaker 5: I walked through Esa with my chitlins.
• 19:54
  Speaker 1: Oh my god, because you don't say.
• 19:56
  Speaker 5: That much, because we don't get them. We don't see
• 19:59
  Speaker 5: them here as much as we did.
• 20:00
  Speaker 4: But I brought my mama's out. She said, don't come
• 20:02
  Speaker 4: back here without no chilluns.
• 20:04
  Speaker 3: Right, No, Now, Kroger sells chicklings. Now that's why I
• 20:07
  Speaker 3: get my chitlin's. Some crooked they sell them.
• 20:10
  Speaker 1: I go in there.
• 20:10
  Speaker 3: It's a nice little pack I put in the freezer
• 20:12
  Speaker 3: when I won't pull them out. It's the easiest thing
• 20:16
  Speaker 3: to cook, it's easy to season, and it tastes good.
• 20:20
  Speaker 3: Of course, you know, you know my wife, she don't
• 20:22
  Speaker 3: like them, when a lot of my friends don't like them.
• 20:24
  Speaker 3: So usually I just portion it out and eat it
• 20:27
  Speaker 3: over a period of time.
• 20:28
  Speaker 1: But I enjoy to me that's soul too.
• 20:30
  Speaker 4: Well, what I'm talking about, it's some of the delicacies. Now,
• 20:33
  Speaker 4: this is what people are all chillers. And but you'll
• 20:37
  Speaker 4: go right over to another country and they have something
• 20:40
  Speaker 4: similar or something and be like, oh that's a delicacy.
• 20:43
  Speaker 4: Oh wow, and respect it. Respect the titling. Okay, you
• 20:47
  Speaker 4: don't have to eat it. But it's a part of
• 20:49
  Speaker 4: our heritage. And again you will go different and they
• 20:54
  Speaker 4: will have something similar and we won't be like, oh
• 20:57
  Speaker 4: that's growth.
• 20:58
  Speaker 5: It's like, oh that's a delicacy, and step. So I
• 21:01
  Speaker 5: just want us to say I.
• 21:03
  Speaker 1: Won't eat raw oysters. I won't come.
• 21:08
  Speaker 3: Now fried oysters. Oh and pop boys, girl, you have
• 21:12
  Speaker 3: to run me out of the kitchen.
• 21:13
  Speaker 1: That's me. I'm telling you. How like you said, people
• 21:16
  Speaker 1: sway different ways. I eat a plate full of chidlings.
• 21:19
  Speaker 1: You show me roster girl, I ain't eating that. I
• 21:22
  Speaker 1: ain't that stuff. Get that out of my faith. But
• 21:25
  Speaker 1: I'm over there just chowing down.
• 21:27
  Speaker 5: The gamowing down.
• 21:31
  Speaker 1: I love it. Now.
• 21:33
  Speaker 3: You know when you when you talk about this show,
• 21:35
  Speaker 3: now you know, before we're going to further, I want
• 21:37
  Speaker 3: at least lit everybody describe to us your restaurant my
• 21:40
  Speaker 3: two cents because that's the that's been ten years, you
• 21:44
  Speaker 3: survived the pandemic, and we all know you're in the
• 21:47
  Speaker 3: state of California. State of California has some of the
• 21:49
  Speaker 3: harshest lockdown rules.
• 21:52
  Speaker 1: For engagement, for eve.
• 21:55
  Speaker 3: For separation and everything. How did you survive and what
• 22:00
  Speaker 3: exactly it's the menu that you offer it my too, Let's.
• 22:03
  Speaker 5: Talk about my two cents.
• 22:04
  Speaker 4: The reason why I named it my two cents is
• 22:06
  Speaker 4: because it's my opinion and my little two pennies, okay,
• 22:09
  Speaker 4: and I wanted something reflective of us, but my opinion.
• 22:14
  Speaker 4: So nobody can come and say this ain't so food.
• 22:17
  Speaker 4: You ain't doing it right, La da da da da.
• 22:18
  Speaker 4: I just say, hey, it's my opinion, and what we
• 22:21
  Speaker 4: offer there is kind of like an exploration in my travels,
• 22:28
  Speaker 4: in my experience as a chef coming up, and I
• 22:31
  Speaker 4: put a little bit of that in each of the dishes.
• 22:33
  Speaker 4: We'd have things like shrimp and grits. I do fried
• 22:35
  Speaker 4: green tomatoes. I do oxtail tacos because you know we're
• 22:39
  Speaker 4: in La everybody got to have a specific taco. So
• 22:42
  Speaker 4: my ours is a oxtail, which is one of our
• 22:46
  Speaker 4: top sellers.
• 22:47
  Speaker 5: I do a fried.
• 22:50
  Speaker 4: Meat loaf, a turkey meat loaf burger on Texas toast
• 22:53
  Speaker 4: honey that is really good.
• 22:55
  Speaker 5: We do vegan spaghetti, and all my sides, the greens.
• 23:00
  Speaker 4: The black eyed peace stew, the sweet potato pecan crumble,
• 23:03
  Speaker 4: all those things are gluten free and vegan. My mac
• 23:05
  Speaker 4: and cheese is gluten free. My fried chicken is gluten free.
• 23:08
  Speaker 4: My fried catfish is gluten free. My oils that I
• 23:12
  Speaker 4: use are not canola. We don't use canola oils or
• 23:15
  Speaker 4: vegetable oils. We use Rites brand in our fryer. We
• 23:18
  Speaker 4: use avocado oil, grape seed oil, and olive oil. Everything
• 23:22
  Speaker 4: is fresh. We make all our dressings, all of our sauces,
• 23:27
  Speaker 4: nine of our sauces. Now I ain't made the hot
• 23:29
  Speaker 4: sauce yet, but when you know, we got some Louisiana.
• 23:31
  Speaker 5: In there to get you.
• 23:34
  Speaker 4: And then all my desserts are my sister. My sister
• 23:37
  Speaker 4: is from Houston, Texas, and every dessert is from Houston Honey,
• 23:39
  Speaker 4: from the strawberry strawberry strawberry cake to that peach cobbler,
• 23:43
  Speaker 4: and we do a vegan, gluten free peach cobbler, and
• 23:45
  Speaker 4: then we do the traditional peach cobbler. So we let
• 23:48
  Speaker 4: our clients and our supporters have a choice. So if
• 23:54
  Speaker 4: you're gonna go towards, you know, a healthier approach, my
• 23:58
  Speaker 4: two cents is for you because it ain't she too,
• 24:00
  Speaker 4: So come in with your pocketbooks full.
• 24:02
  Speaker 5: Okay, I love.
• 24:07
  Speaker 1: It, I love it.
• 24:07
  Speaker 3: Let me tell youself. It's Chef fernalds Now. Where is
• 24:11
  Speaker 3: my two cents located at?
• 24:13
  Speaker 4: My two cents is located in the area of La
• 24:16
  Speaker 4: called mid City, and that is five five eight three
• 24:19
  Speaker 4: West Eco Boulevard, Los Angeles, California, nine zero zero one nine.
• 24:25
  Speaker 4: It is a little twenty four seater. We're in a
• 24:28
  Speaker 4: little shopping marrow and it's a bundle of love. When
• 24:30
  Speaker 4: you walk in, we say welcome. When you leave, we
• 24:32
  Speaker 4: say thank you.
• 24:33
  Speaker 1: That's over there by the four or five.
• 24:36
  Speaker 5: Yeah, the actually for we're off of you know Librea.
• 24:39
  Speaker 1: Absolutely you make her. If you're going south, you make
• 24:42
  Speaker 1: a right correct.
• 24:43
  Speaker 4: If you're going south, you're gonna make a right exactly
• 24:45
  Speaker 4: if you're coming from down and if you're coming from
• 24:47
  Speaker 4: the south, you're gonna make that left right.
• 24:50
  Speaker 3: Absolutely, you will see me because because what let me
• 24:53
  Speaker 3: tell me your hours operation, Because like I said, that's
• 24:55
  Speaker 3: a Wednesday of coming down to La so I can
• 24:57
  Speaker 3: experience my two cents.
• 24:58
  Speaker 5: Good dat.
• 24:59
  Speaker 1: I'm I'm just telling you.
• 25:01
  Speaker 3: I'm not saying I'm not asking you to be there
• 25:03
  Speaker 3: because I'm a food I'm going there and I'm a post.
• 25:05
  Speaker 3: Everybody levt know my two cents. Put it on my
• 25:08
  Speaker 3: social media and smile and say I got this, I
• 25:10
  Speaker 3: got this, I got this. I'll be hanging out with
• 25:13
  Speaker 3: my Houston girls. See, they were born in Houston. I'm
• 25:15
  Speaker 3: born in Houston and all that. Because she's on the person,
• 25:17
  Speaker 3: she's on the stranger in my life and who I'm
• 25:19
  Speaker 3: talking on the phone is Chef Raynolds in LA.
• 25:21
  Speaker 1: But everybody else born in Houston.
• 25:23
  Speaker 3: So they like my cousins because I'm third bar, I'm
• 25:26
  Speaker 3: born kids. As we wrap up the call here because
• 25:33
  Speaker 3: I'm so glad you took the time to talk to
• 25:34
  Speaker 3: me about your show. And Hulu is one of my
• 25:37
  Speaker 3: favorite channels. I know a lot of great people over
• 25:39
  Speaker 3: there producing incredible at the Onyx Collective.
• 25:41
  Speaker 4: Oh my god, honest, Onyx Collective and Hulu believed in
• 25:46
  Speaker 4: my dream. We're talking about dreams and and Onyx Collector.
• 25:49
  Speaker 4: Onyx Collective is my dream Maker Baby.
• 25:52
  Speaker 3: And again when you did the traveling, did anything surprise you?
• 25:56
  Speaker 3: What's the amount of work involved in producing these show
• 25:59
  Speaker 3: that did? Because you know a lot of people think,
• 26:02
  Speaker 3: you know, turn on those cameras and that's it. Sometimes
• 26:05
  Speaker 3: you have to repeat things. Each country you went to
• 26:08
  Speaker 3: had a different experience. Name two experiences that not giving
• 26:12
  Speaker 3: away the series, it really changed you change your whole
• 26:15
  Speaker 3: approach to how you look at life.
• 26:19
  Speaker 4: I would say the one just off the top. If
• 26:23
  Speaker 4: I wanted to think, I would say, I'm not going
• 26:25
  Speaker 4: to give it away. But the Jerk experience in Jamaica
• 26:30
  Speaker 4: changed how I looked at Jerk and how I looked
• 26:33
  Speaker 4: at the whole Jamaican story. And I would say Appalachia
• 26:42
  Speaker 4: because you know, I was in a place where listen,
• 26:48
  Speaker 4: if you don't like nobody, no one moved to Apalachia,
• 26:52
  Speaker 4: like you know what I'm saying it, It's very much
• 26:54
  Speaker 4: like I got there. And I said, hey, I understand you.
• 26:58
  Speaker 5: If I didn't like nobody, this wild live is where
• 27:02
  Speaker 5: I would be.
• 27:07
  Speaker 4: So I said, I get it, because nobody's just turning
• 27:09
  Speaker 4: a corner and driving up there.
• 27:10
  Speaker 5: All right, right?
• 27:12
  Speaker 1: You here, you here, and you know why you here?
• 27:14
  Speaker 1: And you know why you're not leaving.
• 27:16
  Speaker 3: Okay, you know, I just got to go because you
• 27:20
  Speaker 3: you you. I'm tearing some chef realer when you said Jamaica,
• 27:23
  Speaker 3: because I love festival bread.
• 27:27
  Speaker 1: And I love me some jerk pork.
• 27:29
  Speaker 3: You can you can beat me with a stick to
• 27:31
  Speaker 3: get jerk pork out of my head.
• 27:33
  Speaker 1: I know these health nuts. I need your chicken.
• 27:35
  Speaker 5: Hey hey, hey, hey go did.
• 27:38
  Speaker 1: Jamaica get some real jerk pork? And you done?
• 27:42
  Speaker 5: Yeah? Guess that's where it came from.
• 27:44
  Speaker 3: You done so so that to me, the experience and
• 27:48
  Speaker 3: the Let me just compliment you on a couple of things.
• 27:50
  Speaker 1: Here.
• 27:52
  Speaker 3: An incredible voice, your voice, and it's engaging, your great storyteller,
• 27:57
  Speaker 3: out standing personality.
• 28:00
  Speaker 1: You love what you do.
• 28:01
  Speaker 3: There's a strong passion in your voice about your food,
• 28:04
  Speaker 3: about your experiences, about what you accomplished in life, and
• 28:08
  Speaker 3: the beauty of what My takeaway the show. You willing
• 28:10
  Speaker 3: to share that on your shelf?
• 28:12
  Speaker 4: Yes, yes, absolutely. I want the world to be curious
• 28:17
  Speaker 4: with me. It's about being discovered discovering with me. I'm
• 28:21
  Speaker 4: and and you know everybody wants to go I know
• 28:24
  Speaker 4: everything I don't and I would like people to go
• 28:27
  Speaker 4: on a journey with me and learn just right along with.
• 28:29
  Speaker 3: Me right and as we go along with this show?
• 28:33
  Speaker 3: What makes searching for soul food? Which is searching is
• 28:37
  Speaker 3: the name of the show. It's on Hulu, premieres June second,
• 28:40
  Speaker 3: all episodes once after June second, you can catch all
• 28:42
  Speaker 3: the episodes. Okay, what makes it different from other food
• 28:45
  Speaker 3: and travel show it's God watch a lot of them,
• 28:47
  Speaker 3: you know, and then there's a couple of my dues.
• 28:49
  Speaker 3: There's a couple of guys I do like, what really
• 28:52
  Speaker 3: is going to make your show compelling?
• 28:53
  Speaker 4: Well me, hello, no, let me tell you.
• 28:56
  Speaker 3: No, no, no, no, Stay right there, girl, because that's why
• 28:58
  Speaker 3: I watch. Because I'm telling you, if the personality don't
• 29:02
  Speaker 3: have it, if there's no credibility to it, then guess
• 29:05
  Speaker 3: what everybody got food shows. I'm just telling you upfront.
• 29:08
  Speaker 3: That's why I let you know up front. Chef Ronald,
• 29:10
  Speaker 3: you special, young lady. You're special because I'm engaged with you.
• 29:14
  Speaker 3: I feel there's an authenticity, there's a reality, there's organic
• 29:18
  Speaker 3: language that we are talking about, and you are not
• 29:20
  Speaker 3: ashamed of what you do. And a lot of people
• 29:22
  Speaker 3: do stuff. You know, I wouldn't do that, but you
• 29:25
  Speaker 3: tell people what you will and will not do, and
• 29:26
  Speaker 3: that's called honest. Honest, So what makes your show difference?
• 29:29
  Speaker 5: Thank you so much.
• 29:32
  Speaker 4: Now wait a minute, Rashan, what question did you ask me?
• 29:34
  Speaker 4: Because I had a good answer for you said.
• 29:36
  Speaker 1: Well, you said, you said, you say it's me. That's
• 29:38
  Speaker 1: why they're gonna watch the show.
• 29:40
  Speaker 5: Well, that's how it is.
• 29:41
  Speaker 4: That is and and people have to understand that there
• 29:44
  Speaker 4: has not been not in that I can remember an
• 29:48
  Speaker 4: American black woman on a on a platform that is
• 29:51
  Speaker 4: international when it comes to food.
• 29:52
  Speaker 5: So that's the first.
• 29:54
  Speaker 3: Also, well, you were telling the truth because I watched
• 29:57
  Speaker 3: these shows, and and uh, and the fact that I'm
• 30:00
  Speaker 3: able to talk to you, the fact that I'm able
• 30:02
  Speaker 3: to travel to Los Angeles to enjoy your food experience,
• 30:07
  Speaker 3: and like she told, you, don't come in there looking
• 30:08
  Speaker 3: for some cheap Now, when you start using words like
• 30:11
  Speaker 3: gluten and vegan and all that, that that the dollar
• 30:15
  Speaker 3: go up.
• 30:15
  Speaker 5: The dollar go up with that five different cheeses.
• 30:21
  Speaker 1: If you ever make it to Atlanta, and I hope
• 30:23
  Speaker 1: you do.
• 30:24
  Speaker 3: At my office, at my office, I have a small
• 30:27
  Speaker 3: garden in back that I built. I have a watermelone
• 30:30
  Speaker 3: plant back there. Kind of over my plant back there, cucumbers,
• 30:33
  Speaker 3: banana peppers. I have cherry tomatoes, beef steak tomatoes, roaman tomatoes.
• 30:39
  Speaker 3: I have red and holopenios, and so I understand what
• 30:45
  Speaker 3: you're saying when you say the word fresh.
• 30:47
  Speaker 1: It changed my life.
• 30:48
  Speaker 3: I started doing this when COVID hit, and you know
• 30:51
  Speaker 3: it was afraid to go to these stores.
• 30:52
  Speaker 1: I just started.
• 30:53
  Speaker 3: I went to I went to home depot, brought me
• 30:55
  Speaker 3: a bag, and I have to change my life. And
• 30:58
  Speaker 3: more importantly, I feel that the show people start watching
• 31:00
  Speaker 3: your show, Searching Soul Food hosted by you, You're going
• 31:04
  Speaker 3: to change a lot.
• 31:05
  Speaker 5: Of So it's my love language.
• 31:07
  Speaker 4: So I hope people, you know, dig it, and I'm
• 31:10
  Speaker 4: excited to share it with the world because it is
• 31:13
  Speaker 4: just all it is all the labor of love. So
• 31:16
  Speaker 4: I hope we understand, and I hope we dig it,
• 31:18
  Speaker 4: and I hope we get hungry and passionate about food
• 31:21
  Speaker 4: and people and you know, we are not just a
• 31:25
  Speaker 4: fried piece of chicken or chitling.
• 31:26
  Speaker 5: So I want people to Undertand she's.
• 31:29
  Speaker 1: A celebrity, y'all. She's a celebrity chef, that's right.
• 31:33
  Speaker 3: Chef Alisa Renos, based in Los Angeles doing their thing,
• 31:38
  Speaker 3: her show searching for soul Food. Oh Hulu, She's gonna
• 31:41
  Speaker 3: go to Appalachia. She said, what's you go to?
• 31:43
  Speaker 1: Appleuchi? You know why you're there? Oklahoma, Mississippi, South Africa, Italy.
• 31:48
  Speaker 1: She found her spirit in Jamaica, Peru.
• 31:51
  Speaker 3: And guess what if you're just looking for just try
• 31:54
  Speaker 3: by my two cents in Los Angeles. Her sister in
• 31:56
  Speaker 3: there because she made all the desserts. Thank you for
• 31:58
  Speaker 3: coming on Money Making Conversation.
• 32:00
  Speaker 4: Thank you so much, and I'll see you in La.
• 32:08
  Speaker 6: Thank you for joining us for this edition of Money
• 32:11
  Speaker 6: Making Conversations Masterclass. Money Making Conversations Masterclass with rough Shan
• 32:16
  Speaker 6: McDonald is produced by thirty eight fifteen Media Inc. More
• 32:20
  Speaker 6: information about thirty eight to fifteen Media Inc. Is available
• 32:24
  Speaker 6: at thirty eight fifteen media dot com. And always remember
• 32:28
  Speaker 6: to lead with your gifts