Latest / The Steve Harvey Morning Show / The host of "New Soul Kitchen" & "New Soul Kitchen Remix" on CLEO TV talks food and business, Chef Jernard Wells.

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The host of "New Soul Kitchen" & "New Soul Kitchen Remix" on CLEO TV talks food and business, Chef Jernard Wells. · The Steve Harvey Morning Show

0:05
Speaker 1: Welcome to Money Making Conversations.
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Speaker 2: It's the show that she is the Secrets of Success
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Speaker 2: experience firsthand by Marketing and Brandon expert Rashan McDonald. I
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Speaker 2: will know he's giving me advice on many occasions. And
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Speaker 2: in case you didn't notice, I'm not broke. You know
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Speaker 2: he'll be interviewing celebrity CEOs, entrepreneurs and industry.
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Speaker 1: Decision make because it's what he likes to do. It's
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Speaker 1: what he likes to share.
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Speaker 2: Now it's time to hear from my man, Rashan McDonald
0:27
Speaker 2: money Making Conversations.
0:28
Speaker 1: Here we go. This is Rashan McDonald. Thank you for
0:32
Speaker 1: coming back and listening to the Money Making Conversation master Class.
0:35
Speaker 1: My guest is on the phone is Chef Gerard Wells.
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Speaker 1: He hosts New Soul Kitchen and New Soul Kitchen Remix
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Speaker 1: on Cleo TV and leaves an indelible mark on shows
0:45
Speaker 1: across Food Network and the Cooking Channel. And I'll be
0:47
Speaker 1: trying to get on those shows just I just want
0:49
Speaker 1: to be a judge. I can never do that show
0:51
Speaker 1: the Worst cook that that's not me and I can't
0:56
Speaker 1: and I don't have the skills. It's just mad. It
0:58
Speaker 1: Rashan stop it beyond his cullinary achievements. His collaboration with
1:01
Speaker 1: luminaries like Tyler Perry and NBA all Start brandon Ingram
1:05
Speaker 1: have been celebrated on prestigious platforms, including Today's show Good
1:09
Speaker 1: Morning America. People in essence just saw him this last
1:12
Speaker 1: week on share A Shepherd Show. He finally knows he's
1:15
Speaker 1: finally known as the family chef. His creations not only
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Speaker 1: satisfies appetites but also inspired positive family connections. It's Thanksgiving,
1:22
Speaker 1: Thanksgiving and Christmas time at the dinner table. His cookbook
1:26
Speaker 1: Southern Inspired more than one hundred delicious dishes from my
1:29
Speaker 1: American table to yours is what we'll be talking about.
1:32
Speaker 1: Please work with the money making conversation Master Class Chef
1:35
Speaker 1: Gernard Wells. How you doing, sir?
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Speaker 3: I am doing good, Chef.
1:43
Speaker 1: You know, you know every time I talk to you know,
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Speaker 1: you know, it's immediately go to food and we start smiling,
1:49
Speaker 1: then laughing, and now I gotta start out this event
1:52
Speaker 1: that you got me. I won't say hoodwink, but you
1:54
Speaker 1: know you got me bacon. You know he called me
1:57
Speaker 1: for a good cause. Tell us about this March of
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Speaker 1: Dance March of Dimes program that's coming up, and uh
2:03
Speaker 1: and uh and the cause that it's benefiting, the.
2:07
Speaker 3: Marches Dimes, which is which I always say, is an
2:11
Speaker 3: amazing cause as the best things. What they say, Rashon,
2:15
Speaker 3: the best way to show people you actually care is
2:18
Speaker 3: to actually care. But I would be headlining and hosting
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Speaker 3: the March of Dimes Gala event as a matter of fact,
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Speaker 3: next Thursday, November to sixteen, in Atlanta, Georgia at the Foundry,
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Speaker 3: and it's gonna be filled with all kinds of amazing food.
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Speaker 3: I'm doing a live cooking show. Not only would they
2:38
Speaker 3: get a chance with Rashall to see and experience the
2:42
Speaker 3: live cookie show in full ef fake, but they'll also
2:45
Speaker 3: get a chance to experience the food. Yes, we're doing
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Speaker 3: We're doing some cool auctions for the people. Where where
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Speaker 3: where the chefs. I have an amazing, amazing team of
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Speaker 3: chefs that's coming at the showcase food from all over
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Speaker 3: the Atlanta, all over Atlanta. As a matter of fact,
3:00
Speaker 3: to have an amazing, amazing that would be bringing dessert,
3:06
Speaker 3: you have to you know who he is.
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Speaker 1: Yes, he got me, Ladiesship. I'll be bringing six cakes,
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Speaker 1: six six I'll be bringing German chocolates.
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Speaker 3: Jo, what with the cakes and look them cakes and
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Speaker 3: not joke. I had the opportunity to eat one of
3:24
Speaker 3: your cakes. Well was that a few weeks ago? Oh?
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Speaker 1: The butter pecan. The butter pecan.
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Speaker 3: And as a matter of fact, it was vegan to be.
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Speaker 1: Exactly, absolutely absolutely because my wife, you know, she's vegan
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Speaker 1: now and so I have to really it doesn't this
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Speaker 1: taste exactly. So in fact, I probably do a vegan
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Speaker 1: for the for the for the gala. But more importantly,
3:43
Speaker 1: you know when you when you called me, I gotta
3:45
Speaker 1: do it because of the fact that you rarely called
3:48
Speaker 1: me to do anything for you. And this is the
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Speaker 1: cause it's going to generate. Uh, it's for a food pantry.
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Speaker 3: Correct, yes, yes, for the food pantry as well as
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Speaker 3: this year the March of Dimes is head been of
4:00
Speaker 3: those that are premature premature babies. If anyone that's ever
4:04
Speaker 3: had had a premature child, maybe they've been premature every
4:07
Speaker 3: or experience that. This is what this particular gala is
4:10
Speaker 3: designed to help. And there are so many people. As
4:13
Speaker 3: a matter of fact, one of one of my children
4:17
Speaker 3: was the print me. So that's something that's near here.
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Speaker 3: So especially in the not only just in the community round,
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Speaker 3: definitely in the community. I always say where we plan
4:29
Speaker 3: our roots and where we live, it's always that are
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Speaker 3: giving back in. So this is one of.
4:38
Speaker 1: You know, you have to know you're breaking up periodic?
4:41
Speaker 1: Are you moving around? I know you're on your cell
4:43
Speaker 1: phone because you're going, You're going in and out.
4:46
Speaker 3: What about now?
4:47
Speaker 1: You much better? Much better? I don't want to ruin
4:49
Speaker 1: this conversation not acknowledging that we need to keep you
4:51
Speaker 1: station there now. Thanksgiving and Christmas coming up, brother, you know,
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Speaker 1: and you know I always do a big spread at
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Speaker 1: the office. You've you've been there for the big spread,
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Speaker 1: you know, and you know do the two turkeys you have.
5:02
Speaker 1: I'm getting old. I don't think I'm gonna do two turkeys.
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Speaker 1: I think I'm gonna I'm gonna do some fried chicken
5:07
Speaker 1: this year with boy. I'm gonna spice it up different
5:10
Speaker 1: fried chickens, some calf fish, some turkey, some ham. So
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Speaker 1: your book that you've done, the very popular book, it's
5:17
Speaker 1: something inspired more than one hundred dishes from my American
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Speaker 1: table of yours. Where can they go in that book
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Speaker 1: to start planning their Thanksgiving meal?
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Speaker 3: You know one of the things because as they say,
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Speaker 3: I live and I love the holidays, especially when it's
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Speaker 3: all revolved revolving around family and cooking.
5:40
Speaker 1: Right.
5:40
Speaker 3: But I have a complete holiday section. And it's great
5:43
Speaker 3: that you said you were thinking about doing chickens versus turkeys.
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Speaker 3: A lot of people are getting away from the bigger birds.
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Speaker 3: And I have a fried cornish hen. That is amazing
5:56
Speaker 3: when I when I tell you, and one of the
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Speaker 3: things with cornish hens, I said, a lot of people
6:00
Speaker 3: asleep on them. You can brine, a marinate them just right.
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Speaker 3: You can batterle them, fry. And what I like doing
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Speaker 3: is taking those cornish hens. When you cut them in half,
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Speaker 3: you still got a little baby legs out the breast,
6:14
Speaker 3: the whole nine and it goes a long way. But
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Speaker 3: at the same time, it's maintainable and easy to cook.
6:21
Speaker 3: A lot of people want to cook great food, but
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Speaker 3: they want to have time for them selves and their
6:25
Speaker 3: family as well. Well.
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Speaker 1: You know, you know, you always get fancy. I was
6:30
Speaker 1: just with fried chicken, you know, so then you gonna
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Speaker 1: come off cornish hens. And see, that's why we's why,
6:36
Speaker 1: that's why we get along. We think so different. Now,
6:39
Speaker 1: I have never cooked. I've eaten the cornish hen, but
6:43
Speaker 1: your boy has never cooked a cornish hen. In fact,
6:46
Speaker 1: I'll be honest with you, brother, I've been in every
6:48
Speaker 1: grocery store in this country. I wouldn't know where to
6:51
Speaker 1: go find the cornish hen.
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Speaker 4: So help me.
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Speaker 1: Where do you find the cornersh hens in the grocery store?
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Speaker 3: Benji? You'll find a corner hens hanging out right by
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Speaker 3: the turkey, right beside the turkey. You gonna see them
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Speaker 3: little to them, little two birds in the pack, keeping
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Speaker 3: each other company, waiting on you. But now we're talking
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Speaker 3: about if we're gonna talk about fried chicken out, my brothers,
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Speaker 3: I have enough. I have a great sweet tea Brian
7:17
Speaker 3: fried chicken recipe.
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Speaker 1: There you go.
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Speaker 3: There, they go three teen to that level that you
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Speaker 3: like it. Marinate that chicken in that sweet for hours,
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Speaker 3: then batter it, roasted, smoke it, what air fry, whatever
7:31
Speaker 3: you want to do, and I guarantee the experience will
7:33
Speaker 3: be like no other.
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Speaker 1: Let me let me just let me you say something
7:36
Speaker 1: right there because one of my employees. Because I got
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Speaker 1: a big old defry that I can do inside my office.
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Speaker 1: You know, I don't have to go outside worried about,
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Speaker 1: you know, it's feeling on nobody. I can just sit
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Speaker 1: it right on my countertop, you know, And I can defry.
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Speaker 1: I can defry anything I want. I can defry a
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Speaker 1: twenty pound turkey in that in that in this defry.
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Speaker 1: It's that big, it's plug in, easy to clean, and
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Speaker 1: all that stuff. And then my then by my good employee,
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Speaker 1: she said, you know, why don't you air fry once
8:07
Speaker 1: you not the turkey, but just some other stuff I
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Speaker 1: was doing, because I was talking about doing some catfish,
8:11
Speaker 1: you know. You know I was bragging at the time too.
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Speaker 1: I said, I'm gonna fry some calffish. She said, how
8:16
Speaker 1: about your air fry. You got an air fry in
8:18
Speaker 1: the basement. Okay, so you said the word air fry.
8:22
Speaker 1: Please help me and educate me because I'm not an
8:25
Speaker 1: air fried guy. How does that work? How does that
8:29
Speaker 1: work when when you're talking about air frying versus I
8:32
Speaker 1: can bake some chicken or some fish. I can fry
8:36
Speaker 1: some chicken or some fish. But how does that air
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Speaker 1: frying exactly exactly work?
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Speaker 3: Okay? One of the things of air fry, specially if
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Speaker 3: you want to go for that crispiness with the skin.
8:49
Speaker 3: You want to rub your you want to rub whatever
8:51
Speaker 3: protein that you that you're planning on frying, you want
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Speaker 3: to rub it down with a little olive oil. That
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Speaker 3: olive oil helps bring the moisture out and also helps
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Speaker 3: lock in their Christmas on the skin that we love,
9:04
Speaker 3: expecially if you was air frying chicken would always say
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Speaker 3: when and when you're gonna air fried. And if you
9:10
Speaker 3: want that chrispy batter, what you definitely want to do
9:14
Speaker 3: is you want to do a light batter. You don't
9:15
Speaker 3: want to do a heavy batter on it, as if
9:18
Speaker 3: you were submerging it in grease. Because remember the whole
9:21
Speaker 3: gist of the av fry is to remove the grease
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Speaker 3: components of the cholesterol side of it to make it
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Speaker 3: a little more healthier and lighter for us. So if
9:29
Speaker 3: you're gonna go, if you want to go with a batter,
9:31
Speaker 3: you want to do just that one light dredge or batter.
9:34
Speaker 3: Then you want to spread, you want to spread with
9:36
Speaker 3: your favorite cooking spray or like I said, pre rub
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Speaker 3: it down with like an olive oil and then pop
9:42
Speaker 3: it in the air fron and let it go just
9:44
Speaker 3: is if you were dropping it in grease. The only
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Speaker 3: difference there is no grease.
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Speaker 1: Okay. So that sounds so simple AND's scary because it is.
9:59
Speaker 1: So that's it.
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Speaker 3: That's it. That's it. Because I air fry everything from
10:06
Speaker 3: from chicken wings I did a few weeks ago. I
10:09
Speaker 3: did some some jerk. I did some air fry jerk
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Speaker 3: lamb chops because I wanted that jerk season to get
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Speaker 3: nice and crispy, marinate them, season them up, dropped in
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Speaker 3: the air fry. The flavors were profound. Also, Collie Flowers,
10:24
Speaker 3: you know. I even air fry Oprah. You know, the
10:27
Speaker 3: air fry. You can do a lot of things. You
10:29
Speaker 3: can do a lot of a lot of different just
10:32
Speaker 3: about everything that you would do with submerged de greet
10:35
Speaker 3: you can get that same expense from an air fry.
10:38
Speaker 1: Okay. So I'm so I gotta go try it because
10:41
Speaker 1: I've never tried it in my life. Cool. Now, let's
10:43
Speaker 1: move on to favorite Thanksgiving dinners for your items and
10:50
Speaker 1: a favorite Christmas? Are they the same? Are people got
10:55
Speaker 1: favorites they just want to do for Thanksgiving and then
10:57
Speaker 1: favorites they just want to do. Because I'm gonna tell you,
11:00
Speaker 1: sweet potato pie always rings true. For me at Thanksgiving,
11:04
Speaker 1: it doesn't ring true for me at Christmas? Is that true?
11:08
Speaker 3: Correct? That is that is true? You know what happens
11:13
Speaker 3: is we go so we temperate people go so hard
11:16
Speaker 3: doing Thanksgiving and cook up all those all those dishes,
11:19
Speaker 3: nostalgia dishes that they've been salivating over and thinking about
11:23
Speaker 3: all year. By the time Christmas hit, they're burnt out
11:27
Speaker 3: on the turkeys, They're burnt out on the on the
11:31
Speaker 3: chicken on the hand. So we look to do something
11:35
Speaker 3: different and one of our biggest trends. What I like
11:37
Speaker 3: doing for the Christmas holiday I do more brunches. Now.
11:40
Speaker 3: I have an amazing corn bread waffle that I make.
11:45
Speaker 3: I make many corn bread waffles, and I take some
11:47
Speaker 3: of their leftover turkey and I make me turkey and
11:51
Speaker 3: corn bread waffles with the cranberry maple syrup to go over.
11:56
Speaker 3: Those are things I do.
11:57
Speaker 1: I break that recipe down to art because I'm wanting
12:03
Speaker 1: the corn bread waffles right now. What all goes into
12:07
Speaker 1: the corn bread waffles? Chefs, you know it wells. You're
12:09
Speaker 1: speaking one of the one of the top sales chefs
12:12
Speaker 1: in the country. He's on all the popular shows, he
12:15
Speaker 1: hosts a new Soul Kitchen and New Sold Kitchen remix.
12:19
Speaker 1: If you download the Cleo TV app, you can see
12:21
Speaker 1: him smiling and cooking all the time. So waffle corn.
12:25
Speaker 3: Bread, Yes, what you want is equal parts flour, equal
12:31
Speaker 3: parts corn meal. Now the same way if you're making
12:35
Speaker 3: a traditional waffle batter flour, corn meal, two eggs. Then
12:40
Speaker 3: you want to fold in buttermilk or regular milk, depending
12:44
Speaker 3: on how fluffy you want them, and then from there
12:47
Speaker 3: that's your base for the waffle. Now it's time for
12:50
Speaker 3: the flavor, depending on what you want your flavor, whether
12:53
Speaker 3: you want to use vanilla ass strack, maple ass strack,
12:57
Speaker 3: you may want to get real real eagle with it,
12:59
Speaker 3: and find you use some pumpkin asstrack, coconut, whatever you want,
13:03
Speaker 3: you fold that in. That's what that waff is gonna
13:05
Speaker 3: taste like. But ultimately, because you're blended in the corn
13:10
Speaker 3: meal with it, it's gonna give you that same corn
13:13
Speaker 3: bread textures that if you're eating corn bread and stuff
13:17
Speaker 3: is gonna be fluffy because the flour is gonna balance
13:20
Speaker 3: it out jazz, right, but you have that nice, good
13:23
Speaker 3: cristiness to it where it stands up purpoly and it's
13:27
Speaker 3: really you know, as I always tell people, when you
13:29
Speaker 3: go in the kitchen, when you start cooking it, getting
13:32
Speaker 3: your meat some plots together to me, some plasa French
13:35
Speaker 3: forgetting all your ingredients in order. If you lay everything
13:39
Speaker 3: out in front of you ahead of time, that says
13:41
Speaker 3: you know what you're gonna cook, and you're not gonna
13:43
Speaker 3: miss a step. And then you don't have to leave
13:45
Speaker 3: from the area as much where you work, and and
13:48
Speaker 3: then you tend to pay attention to the food and
13:50
Speaker 3: it turns out better. But more importantly, it cuts down
13:53
Speaker 3: on your cook time.
13:54
Speaker 1: Right we're talking to chef you nod Well the whole
13:56
Speaker 1: some new sold kitchen and new sold Kitchen remix on CLEOTV.
14:00
Speaker 1: His book you Know Southern Inspired, more than one hundred
14:03
Speaker 1: delicious dishes from my American Table to yours can be
14:07
Speaker 1: bought on any of the favorite online bookstores Amazons stores
14:11
Speaker 1: like that. We were right back with more Chef jar
14:14
Speaker 1: Welles on Money Making Conversation Masterclass.
14:23
Speaker 4: We'll be right back with more Money Making Conversations Masterclass
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Speaker 1: You doing This is Rushaan McDonald host this show Money
16:46
Speaker 1: Making Commsation Masterclass. On the show, I'm interviewing Chef Jernard Wells.
16:50
Speaker 1: He hosts a new show Kitchen and the New Soul
16:53
Speaker 1: Kitchen Remax on KLEOTV. Tell me this Chef Denard Wills
16:57
Speaker 1: tell me first of all, New Soul Kitchen and then
17:00
Speaker 1: New Soul Kitchen remix tell us about what the show is,
17:03
Speaker 1: and then what's the difference between the two shows.
17:06
Speaker 3: Yes, New Soul Kitchen Remixes is my longer format where
17:10
Speaker 3: I take you through recipes that you may have been
17:14
Speaker 3: having some problems with some some new innovative things that
17:17
Speaker 3: you wanted. But that's my thirty minute format show. And
17:22
Speaker 3: the whole gist of what New Soul Kitchen is is
17:24
Speaker 3: bringing it back to us the way we cook, how
17:27
Speaker 3: we cook, but in a more active and healthier life.
17:36
Speaker 3: How to get rid of some of that, excusing some
17:38
Speaker 3: of the bad things, replaced with good stuff to still
17:40
Speaker 3: obtain or flavor. Now New Soul Kitchen looking.
17:44
Speaker 1: For you move farther. You broke up when you was
17:46
Speaker 1: explaining us the difference between the two shows, if you
17:49
Speaker 1: can repeat that, because you you was in the middle
17:51
Speaker 1: of explaining it. Just it just broke up because I
17:53
Speaker 1: don't want to go to the other show that I
17:55
Speaker 1: getting a clear explanation of what the first show is.
17:58
Speaker 3: Yes, Lou is that it's the longer platform show. Well,
18:03
Speaker 3: what I'm showing people on New Soul Kitchen is how
18:06
Speaker 3: to create some of those nostalgic meals that we love.
18:10
Speaker 3: Whether it's whether it's odds tails, whether it's jerk lamb chops,
18:15
Speaker 3: whether it's the Sweet Tea Brian Fried chicken. Those are
18:18
Speaker 3: the things that I'm doing on New Soul Kitchen. But
18:20
Speaker 3: not only do I show you how to do make
18:23
Speaker 3: Sweet Tea Brian Fried chicken, but I show you how
18:25
Speaker 3: to take it from from the from the fryer to
18:28
Speaker 3: the oven, and you finish baking at the remaining way
18:32
Speaker 3: to pull out the trans facts, but you still got
18:34
Speaker 3: that beautiful christy skin on the outside and it's still
18:37
Speaker 3: moist and juicy on the inside. That's our That's my
18:41
Speaker 3: thirty minute show. And it's and it's more so about
18:44
Speaker 3: just really bring it, bringing the deer into the home
18:47
Speaker 3: and allowing you to cook along with me. It's more
18:49
Speaker 3: of an interactive show where we typically we put out
18:52
Speaker 3: the recipes ahead of time, So if you go to
18:55
Speaker 3: the my my cleo dot tv website down load to recipes,
19:01
Speaker 3: you can cook along with me while watching me cook.
19:03
Speaker 3: Because everything that I do on the show, I actually
19:06
Speaker 3: cooked my meals in real time, so by the time
19:09
Speaker 3: the show is ending, I've actually cooked and played it
19:12
Speaker 3: up and showed you how you can do that in
19:14
Speaker 3: that timeframe. That's what Nussou Kitchen is about now new
19:19
Speaker 3: sold Kitchen remix, which I really love having fun with
19:23
Speaker 3: that show Rashan, because it's about, as I say, short
19:27
Speaker 3: on time, but you want all the flavor. I show
19:29
Speaker 3: you how to create a meal in within fifteen minutes
19:32
Speaker 3: or less. Now, the fun part with me is is
19:35
Speaker 3: because as I traveled all over the world experience in
19:39
Speaker 3: different foods from restaurants, and so many people inboxed me
19:43
Speaker 3: wanting to see recipes that me create dishes. That's what
19:47
Speaker 3: we take those inboxes, those emails, those dms, and that's
19:52
Speaker 3: what I based that show off of. So if you
19:55
Speaker 3: ever want to wonder if the viewer or if you
19:58
Speaker 3: as the person who's watching my show has an impact
20:02
Speaker 3: and I pay attention to it, I do eat If
20:05
Speaker 3: you inboxed me, whether it was on Instagram or email
20:09
Speaker 3: me about a dish that you would like to see,
20:12
Speaker 3: those are the recipes that I pulled from. Hey, I
20:15
Speaker 3: went to this restaurant and I ate one of the
20:17
Speaker 3: best vegetarian Philly cheese steaks that I could. Can you
20:21
Speaker 3: show me how to make it? That's stuff that you
20:23
Speaker 3: come up on new soul kitchen remix.
20:26
Speaker 1: Now here's here's something that you know, I think I
20:29
Speaker 1: can cook. So cabbages, you know, cabbage and bacon. So
20:34
Speaker 1: I I'm old school. So I go in there, I
20:39
Speaker 1: go my cat. It takes me three hours. It was
20:41
Speaker 1: two and a half hours. Three hours do cabbages, you know,
20:44
Speaker 1: put it in the water and wilton. Then I chop
20:48
Speaker 1: of that, you know, fry of bacon, and then I
20:51
Speaker 1: make shoes your reachout and put it in there. And
20:53
Speaker 1: you know, everybody just love my bacon. Now, when this
20:57
Speaker 1: brother talked about he can show you how to do
20:58
Speaker 1: it in fifteen minutes, he came over and cracked my
21:01
Speaker 1: face because he came by my office and I have
21:03
Speaker 1: before a kitchen and he said, I'm gonna make some
21:07
Speaker 1: cabbage and taking a cabine. Can you explain to them
21:12
Speaker 1: how I was You wouldn't say I was doing it wrong.
21:15
Speaker 1: I just wasn't doing it with with the with the
21:18
Speaker 1: knowledge that you had on how he could be done quick.
21:20
Speaker 1: And when he explained it, some of y'all might be
21:22
Speaker 1: doing it the same way too, But Rashard McDonald was
21:25
Speaker 1: doing taking two and a half to three hours to
21:27
Speaker 1: do cabbage, and your way, which was fantastic, was what
21:33
Speaker 1: fifteen minutes?
21:35
Speaker 3: At fifteen minutes and every day Rachond Tomato Tomortew, there's
21:41
Speaker 3: no right or wrong.
21:42
Speaker 1: Yes it is, Yes it is, Yes it is because
21:45
Speaker 1: when I saw you, I went, you're dumb. Rashon, You're
21:48
Speaker 1: dumb because you spend three hours of your life doing
21:51
Speaker 1: something he did in fifteen minutes, and I do it.
21:54
Speaker 1: I do it that way all the time. Could you
21:56
Speaker 1: explain to everybody who may be caught up like I
21:59
Speaker 1: was because my mom me how to cook, you know,
22:01
Speaker 1: and my sisters that's how they cooked their cabbage, you know.
22:04
Speaker 1: But the way you did it was it? What did
22:06
Speaker 1: you learn that in culinary school? It was just something
22:08
Speaker 1: you just learned or that's the way it should be done.
22:11
Speaker 3: And then tell everybody, HIH's done that that I actually
22:15
Speaker 3: I picked that recipe up years ago from my father.
22:18
Speaker 3: My father was definitely big on the course growing up
22:21
Speaker 3: in Mississippi around nothing but farmland and always bringing in
22:26
Speaker 3: our own crop and just seeing different ways my father
22:31
Speaker 3: when my mother would be out at work and if
22:33
Speaker 3: my father was at home. First he believed in fix
22:35
Speaker 3: the meals on a flash for us so he can
22:39
Speaker 3: get us fit and he can go on and finish
22:41
Speaker 3: or whatever else he needed to be doing. And one
22:44
Speaker 3: of the things, especially what he would teach me, when
22:47
Speaker 3: it comes to any greenery, whether it's whether it's cabbage
22:50
Speaker 3: or whether it's collarge greens, we know that greenery has
22:54
Speaker 3: the most water in it, so we don't have to
22:56
Speaker 3: add a lot of water to boiling that. What we
22:58
Speaker 3: do is we saw ta first. Since when you start
23:02
Speaker 3: sawta in, that's gonna instantly pull the will out of it.
23:06
Speaker 3: So as you sawta in it, the heat is gonna
23:09
Speaker 3: start it to whip. The moisture starts to come out.
23:12
Speaker 3: Once the heat starts to whether it's cabbage started to
23:15
Speaker 3: wheel down, then you fold in all your other flavors,
23:18
Speaker 3: whether it's crush, red peppers, men's garlic, bell peppers, onions,
23:23
Speaker 3: you fold them and you allow those flavors to start
23:25
Speaker 3: wilting down. Then the skillet, and then what you do
23:29
Speaker 3: is for that look as we call it, that pot
23:31
Speaker 3: liquor that we love. Once you sutate it down. It's
23:35
Speaker 3: done at this point. So what then you come back
23:38
Speaker 3: and you add in whether it's your chicken stock, your
23:42
Speaker 3: vegetable stop, whatever you add that, you add subtle amounts
23:46
Speaker 3: back to it. What that's gonna do is deglade the
23:49
Speaker 3: bottom of the pot what skill it that you're saute
23:52
Speaker 3: in in. But also it's gonna rehydrate it with extra
23:56
Speaker 3: flavor and boom within fifteen minutes done because you've already
24:01
Speaker 3: cooked it with the salt tan. What we do is
24:04
Speaker 3: we take a product that's already that's already grown and
24:07
Speaker 3: full of water. That's what nature intended, you know, green abbage,
24:12
Speaker 3: all of those are water based. Lattice all on water based.
24:16
Speaker 3: So we take something that's full of cabbage and then
24:18
Speaker 3: we submerge it in more water, and then we wait
24:21
Speaker 3: for it to whilt down, and it takes longer because
24:24
Speaker 3: what with the reason why cabbage wheels down to get salt.
24:27
Speaker 3: Salt is by pulling the moisture out of it.
24:32
Speaker 1: And I saw it and I went wow, fifteen minutes
24:36
Speaker 1: right in front of my eyes, some of the best
24:39
Speaker 1: tasting cabbage I ever had in my life. I experienced that.
24:43
Speaker 1: But by learning how to do it right. And basically
24:46
Speaker 1: that's our segue to your cook book, Southern Inspired more
24:49
Speaker 1: than one hundred delicious dishes from My American Table to yours.
24:53
Speaker 1: Tell us more about that book and tell everybody how
24:55
Speaker 1: they can get a copy of it.
24:57
Speaker 3: Yes, please go visit min go to Emma dot com,
25:01
Speaker 3: Barnes and Nova Target all of them, but Southern and Spot.
25:04
Speaker 3: My American Table is a testament to my culinary journey
25:08
Speaker 3: of growing up in Mississippi and really learning about food,
25:12
Speaker 3: but more so how food connects us as an individual,
25:16
Speaker 3: and to take it further. In Southern and Spot, I
25:20
Speaker 3: tell the story. I tell stories about our journey as
25:23
Speaker 3: African Americans and why we are on the forefront of
25:27
Speaker 3: food as you know it. See, when people see us
25:30
Speaker 3: and they hear the word soul food, the what they
25:34
Speaker 3: have to start realizing is soul food is really American
25:38
Speaker 3: cuisine because we created that cuisine. You take Africans who
25:43
Speaker 3: came over on slave ships. They didn't know anything about
25:46
Speaker 3: Western civilization. What they did know is they know how
25:50
Speaker 3: the crops and everything growed on the continent where they
25:53
Speaker 3: came from, which was different from here. They knew their
25:57
Speaker 3: recipes because when you learn a recipe and you learn
25:59
Speaker 3: how to cook it, like riding the bike is just
26:01
Speaker 3: locked in your mind. They knew their African recipes, so
26:04
Speaker 3: they landed here in America. Now they're dealing with different sore,
26:09
Speaker 3: different crops. What they did was they took their African
26:12
Speaker 3: recipes and applied them to the food that we eat here.
26:16
Speaker 3: Not only was we cooking in the big house, but
26:18
Speaker 3: we was cooking in the field hands suit. So people
26:22
Speaker 3: always talk about, yeah, we got the worst of the
26:25
Speaker 3: worst to cook, which was the chiplins, the hog malls,
26:28
Speaker 3: the ribs, all of that stuff. We not only cooked
26:32
Speaker 3: the worst and made it good, but we was also
26:35
Speaker 3: cooking the best because inside of the inside of the
26:39
Speaker 3: plantation house where we was cooking, we was cooking the
26:43
Speaker 3: best food for them, right, and then taking the scraps
26:46
Speaker 3: and cooking it for the field hands. So we our
26:48
Speaker 3: expertise in culinary was refined all the way around, because
26:52
Speaker 3: culinary wasn't always a good job or a good steal
26:56
Speaker 3: to be in. It was considered hard work. They didn't
26:58
Speaker 3: have eight seves in the kitchen back then, and lord
27:01
Speaker 3: knows they didn't have uther and miss them cast side
27:03
Speaker 3: skilling looks so good.
27:05
Speaker 1: Shift you know it, Wills. I will see you November sixteen.
27:08
Speaker 1: My friend, thank you for taking the time and sharing
27:10
Speaker 1: your Thanksgivan delukacs on and Christmas stories because you are
27:15
Speaker 1: truly a star in the kitchen. And we talked soon. Okay,
27:18
Speaker 1: my friend, thank you for having me all right, thank
27:21
Speaker 1: you and again well talk to you next week. The
27:23
Speaker 1: third and final series of the Value Proposition is Rushan McDonald.
27:28
Speaker 4: Thank you for joining us for this edition of Money
27:30
Speaker 4: Making Conversations Masterclass. Money Making Conversations Masterclass with Rushan McDonald
27:37
Speaker 4: is produced by thirty eight to fifteen Media Inc. More
27:40
Speaker 4: information about thirty eight fifteen Media Inc. Is available at
27:44
Speaker 4: thirty eight to fifteen media dot com. And always remember
27:48
Speaker 4: to lead with your gifts.
28:00
Speaker 6: Anything about about