Latest / The Steve Harvey Morning Show / Amber Croom Full Interview

Transcript

Amber Croom Full Interview · The Steve Harvey Morning Show

• 0:06
  Speaker 1: Boom boom boom boom boom boom boom. Hi. I'm Roshan
• 0:10
  Speaker 1: McDonald and you're listening to Money Making Conversations. I'm the
• 0:13
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  Speaker 1: and their secrets to success. Our next guest she contacted
• 1:22
  Speaker 1: us because our sister said, Hey, I take with Sean mccownell.
• 1:27
  Speaker 1: He has money making conversations. He's the man where she did.
• 1:31
  Speaker 1: Our next guest is competing on the first season of
• 1:33
  Speaker 1: the New Food Network show Chop Suits. Her dream is
• 1:37
  Speaker 1: to provide pastries and chocolates, private chef services, catering, consulting,
• 1:41
  Speaker 1: and teaching on a grander scale. Please work in the
• 1:44
  Speaker 1: Money Making Conversations. Executive pastry chef Amber Croom. Hi, like,
• 1:51
  Speaker 1: I can mess up your intro ambro. I had to
• 1:53
  Speaker 1: head that slower down. I can't do that. I slow down.
• 1:57
  Speaker 1: You know you're coming on my show. You know they
• 1:58
  Speaker 1: edited that out. You know they mouthful. It's definitely a mouthful.
• 2:03
  Speaker 1: But you know the thing I gotta, I gotta, you know,
• 2:05
  Speaker 1: give you what you've accomplished. And that's what this interview
• 2:07
  Speaker 1: and what I do on money Making conversation because I
• 2:10
  Speaker 1: always tell people there are a lot of stars out there,
• 2:12
  Speaker 1: and this in the in the world of entrepreneurship, in
• 2:15
  Speaker 1: the world of baking, I'm on the war winning baking.
• 2:18
  Speaker 1: So I was like, you know, you're a little happy
• 2:21
  Speaker 1: when I talked to other bakers, and because we're like
• 2:24
  Speaker 1: a little club, because you know, I always tell people
• 2:26
  Speaker 1: I cannot watch TV, I cannot watch I cannot listen
• 2:30
  Speaker 1: to music when I'm baking, because one mistake you're done
• 2:34
  Speaker 1: it is That's that's what's so what's so special about
• 2:37
  Speaker 1: baking versus like safety? And I'm not knocking the safety.
• 2:41
  Speaker 1: You know, chefs, you know, we love savory food, but
• 2:44
  Speaker 1: definitely when you're baking, it's a science behind it. And
• 2:47
  Speaker 1: you know, if you make one mistake, I feel like
• 2:49
  Speaker 1: one teaspoon or tablespoon off of a cake or or
• 2:53
  Speaker 1: something like that, you gotta start all way over, like
• 2:55
  Speaker 1: there is no I will let me see how I
• 2:56
  Speaker 1: can fix this real quick. Now you gotta throw it away.
• 2:59
  Speaker 1: And I started all the way over. And sometimes that's
• 3:01
  Speaker 1: like thirty minutes to an hour, you know, worth the
• 3:04
  Speaker 1: work that you've just put yourself behind. So, you know,
• 3:07
  Speaker 1: baking definitely is something special um for me as well
• 3:11
  Speaker 1: as a lot of people. I love the science behind it. Well,
• 3:14
  Speaker 1: I'm gonna tell you this is this is how I
• 3:16
  Speaker 1: started baking. That was executive producing and co created to
• 3:19
  Speaker 1: Steve Harvey talk shows Chicargo and Steve Harden twenty twelve.
• 3:23
  Speaker 1: And Steve Harvey pranked me into baking. That's how I started.
• 3:26
  Speaker 1: You know, Briss prank me and said and basically Darren me,
• 3:30
  Speaker 1: I never baked in my life, in front of a
• 3:31
  Speaker 1: life to the audience, he dared me to bake a cake.
• 3:35
  Speaker 1: Because I baked three cakes and the rest is history. Basically,
• 3:38
  Speaker 1: because I have an app with eighty different desserts called
• 3:42
  Speaker 1: Perfect Bacon, I'm a brand ambassador for that. That's how
• 3:45
  Speaker 1: I started. How did you get started into into baking? Well,
• 3:49
  Speaker 1: like most people, UM who you know always says, you know,
• 3:53
  Speaker 1: my mom is a great cook. You know my mom
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  Speaker 1: really is. Um, she's an amazing coach, he's an amazing
• 4:00
  Speaker 1: them and and she was always in the kitchen, you know,
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  Speaker 1: having us try like all these different things. And I
• 4:07
  Speaker 1: have to say, like our house, especially for like Christmas Eve,
• 4:09
  Speaker 1: because that's when we had our parties. Was the house
• 4:12
  Speaker 1: to go to because you know, we're not having like
• 4:14
  Speaker 1: your traditional food. She's doing duck and quail and you know,
• 4:17
  Speaker 1: oysters and lamb. You know what I think fried chicken exactly.
• 4:24
  Speaker 1: And for somebody that you know, grew up in the
• 4:26
  Speaker 1: inner city of Birmingham, Alabama, I'm originally from the area
• 4:28
  Speaker 1: of Pittsville from them from the hem. Yes, I am
• 4:34
  Speaker 1: from the am. I have to represent my magic city, um,
• 4:39
  Speaker 1: but exactly being from that area, you don't think that,
• 4:42
  Speaker 1: you know, necessarily these are the things are going to
• 4:44
  Speaker 1: be having. You know, we were having you know, like
• 4:46
  Speaker 1: chid lives and ham and turkey and you know all
• 4:48
  Speaker 1: that black peas in college and all those these are
• 4:51
  Speaker 1: great and please don't get in twisted, but you know,
• 4:53
  Speaker 1: she definitely like opened my eyes, um to this world
• 4:57
  Speaker 1: that's out there. And I remember us going to San
• 5:00
  Speaker 1: Antonio for one of her works trips and this was
• 5:02
  Speaker 1: I'm just like, I think like eleven or twelve, and
• 5:04
  Speaker 1: this is my first time trying cargo, you know what
• 5:08
  Speaker 1: it was, you know, And this was what she did
• 5:12
  Speaker 1: in our lives is you know, give us a different
• 5:15
  Speaker 1: type of palette. So watching her in the kitchen like
• 5:18
  Speaker 1: breaking you know, all these pound cakes and then you know,
• 5:21
  Speaker 1: all this is just it made me love it, and
• 5:24
  Speaker 1: I fell in love with it then, even though most
• 5:26
  Speaker 1: of the time I just watched her. You know, you
• 5:28
  Speaker 1: like to read the benefits of the labor We don't
• 5:30
  Speaker 1: want to actually want to do with the labor um.
• 5:33
  Speaker 1: But she's definitely what got me into it um in
• 5:36
  Speaker 1: the beginning. Well, this is awesome. This is awesome talking
• 5:39
  Speaker 1: to you now that I know you're from the Hammam, Alabama.
• 5:44
  Speaker 1: You know, I do eat chiplins, I do eat black
• 5:48
  Speaker 1: eyed peas. I put my chilens on white rice. I
• 5:51
  Speaker 1: also eat go I'm not a duck guy. You know,
• 5:54
  Speaker 1: I tried it. You know it's it's it's you know
• 5:57
  Speaker 1: this it's a dark side of the meat for me,
• 5:59
  Speaker 1: and I kind of like, yeah, it's it's very gamy.
• 6:02
  Speaker 1: It's it's prepared perfectly though. It's really good, but it
• 6:06
  Speaker 1: is a little bit, you know, a little bit too
• 6:08
  Speaker 1: fatty for me, so I don't just consume it like
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  Speaker 1: I wouldn't just necessarily pick it from a mini. Most
• 6:13
  Speaker 1: of the time, you know, I'll eat it off of
• 6:15
  Speaker 1: somebody else's plate. But you know, it's just perfectly really good.
• 6:19
  Speaker 1: You know I can get down with that. Well, you
• 6:22
  Speaker 1: know the whole thing about that, that's what the menu
• 6:24
  Speaker 1: is all about, that's what That's what being able to
• 6:26
  Speaker 1: serve different people because everybody likes has a different taste.
• 6:29
  Speaker 1: You know a lot of people like Chinese food. A
• 6:31
  Speaker 1: lot of people don't like I know a lot of
• 6:33
  Speaker 1: people don't like sushi. And I eat sushi. I don't
• 6:36
  Speaker 1: get too too sushi ish. You know, it's you don't
• 6:39
  Speaker 1: need this. It's some stuff over that. I won't mess
• 6:43
  Speaker 1: with it now. But you know you don't like your
• 6:45
  Speaker 1: fist straight out the open, just random like our California
• 6:50
  Speaker 1: guy had some tempororal shrimp roll your boy winning, I'm winning,
• 6:55
  Speaker 1: I'm winning. Listen. I I can'tnock that because that used
• 6:58
  Speaker 1: to be me too. I was like, yeah, I never
• 7:00
  Speaker 1: really like the taste of raw fish period, But like
• 7:03
  Speaker 1: I said, certain places will make it, and I'd be like,
• 7:06
  Speaker 1: I can rock with that. I can, but yeah, you know,
• 7:08
  Speaker 1: stick with that to empoor those crabs, you know, the
• 7:11
  Speaker 1: invitation crabs. Don't be shooting down my taste invitation crazy
• 7:20
  Speaker 1: using a little soft I was stop talking to you,
• 7:23
  Speaker 1: I was stop talking to you. That's what you have
• 7:24
  Speaker 1: other good people that I'm just trying to be older.
• 7:26
  Speaker 1: I'm opening my heart to you already, said dump, are
• 7:32
  Speaker 1: you really kind of I told you you chiddling, he's
• 7:35
  Speaker 1: so country. I thought it was a big time over
• 7:38
  Speaker 1: you don't want but I'm country. Yo. It's so funny
• 7:41
  Speaker 1: because people talk to me and then it's like, well,
• 7:43
  Speaker 1: you don't really have an accent. I was like, no,
• 7:45
  Speaker 1: I'm not really until I talked about number one, something
• 7:49
  Speaker 1: I love and then I started talking fast and that
• 7:51
  Speaker 1: that that thing in the back of your voice where
• 7:53
  Speaker 1: you just can't help us say Alabama country and if
• 7:56
  Speaker 1: you just start and then I'm like, talk to my
• 7:58
  Speaker 1: friends and my family back, you know from seeing them
• 8:01
  Speaker 1: and my work was like, I can't even understand you
• 8:03
  Speaker 1: right now. I don't even I understand. My listener will understand. YouTube.
• 8:07
  Speaker 1: We're talking to Amber Croom. She's competing in the first
• 8:11
  Speaker 1: season of the new Food Network show Chop Sweets. Tell
• 8:15
  Speaker 1: us about that. First of all, tell us about the show,
• 8:18
  Speaker 1: and second, tell us how you became I guess a
• 8:21
  Speaker 1: contestant on the show. Okay, oh man, So you know
• 8:25
  Speaker 1: Chop Sweets is an amazing endeavor for them because out
• 8:29
  Speaker 1: of I think the forty four or the forty five
• 8:32
  Speaker 1: seasons that Chopps has been on, I think it started
• 8:35
  Speaker 1: in like two thousand and nine. You know, that's you know,
• 8:38
  Speaker 1: eleven plus years of the show has been on. They've
• 8:41
  Speaker 1: may be done three or four episodes where they feature desserts,
• 8:46
  Speaker 1: that's out of and so for them to say, Okay,
• 8:49
  Speaker 1: you know there's a market out there. These you know,
• 8:51
  Speaker 1: these talented artists are out there and they need to
• 8:54
  Speaker 1: be tested, just like the Savory Chairs. And they decided
• 8:59
  Speaker 1: to do this platform. They decided to give us a
• 9:01
  Speaker 1: chance to kind of shine a little bit. And I'm
• 9:03
  Speaker 1: grateful for it because, you know, as a chef who
• 9:05
  Speaker 1: hasn't watched shops and sat there and thought, I know
• 9:08
  Speaker 1: what I would do. Why do you do that? That's nasty,
• 9:10
  Speaker 1: I would have you know, but you get there and
• 9:15
  Speaker 1: hindsight and it's not somebody gonna say that day she's stupid,
• 9:24
  Speaker 1: but she nervous do that? Oh he left that off
• 9:29
  Speaker 1: the play. I wouldn't have left that off the play.
• 9:30
  Speaker 1: How are you going to leave that off? Like, sitting
• 9:32
  Speaker 1: right there, you could just dissect that thing. And you know,
• 9:39
  Speaker 1: as a chef that's like a pinnacle for you. You know,
• 9:42
  Speaker 1: you really want to get on that stage and really
• 9:44
  Speaker 1: be you know, tested, and you want to shine, so
• 9:47
  Speaker 1: you know, to be able to do it on a
• 9:48
  Speaker 1: pastry platform is simply amazing. And I got on the
• 9:53
  Speaker 1: show because in two thousand six year, I actually did
• 9:56
  Speaker 1: the Holiday Baking Championship UM and and so I was
• 10:00
  Speaker 1: already like in my my casting company's pool of like chefs,
• 10:05
  Speaker 1: and so they contacted me and asked me if I
• 10:08
  Speaker 1: wanted to audition UM or like put in my you know,
• 10:11
  Speaker 1: my information and stuff to actually be considered. And that
• 10:14
  Speaker 1: was like a week and the next week they called
• 10:17
  Speaker 1: me was like, hey, can you get to New York
• 10:18
  Speaker 1: in a week? I'm like, oh, okay, you know I'm
• 10:21
  Speaker 1: not working, but sure. So that process was so fast,
• 10:27
  Speaker 1: like super super fast. And they're like, okay, well, you
• 10:30
  Speaker 1: know we lead you here on on that day. Can
• 10:33
  Speaker 1: you come? And I was like, yeah, why not? Let
• 10:35
  Speaker 1: me just New York and be a part of this
• 10:38
  Speaker 1: scenogra season. You know, they've people have contacted me to
• 10:42
  Speaker 1: be a contestant on these shows and that's not what
• 10:46
  Speaker 1: I do. You know, I'm just a fun baker. You know,
• 10:50
  Speaker 1: you know you tell me, you know, one of them
• 10:52
  Speaker 1: judges tell me something my stuff is dry on tape.
• 10:56
  Speaker 1: It's gonna be a different conversation. It could be a
• 10:59
  Speaker 1: different conversation. You know, you know you tell me. I
• 11:01
  Speaker 1: can't all you know I got, I got fans. Everything
• 11:04
  Speaker 1: I post gets liked, Everything I post goes viral. You
• 11:08
  Speaker 1: know what I'm saying, I can't go on the show.
• 11:10
  Speaker 1: And somebody I don't even know what we cannot bleep
• 11:13
  Speaker 1: out the entire can see see certain people just can't
• 11:18
  Speaker 1: get on the show like me. I would like they go.
• 11:21
  Speaker 1: Who booked him to be getting executive to do some
• 11:23
  Speaker 1: fire to look cast and aging girl over there crying.
• 11:26
  Speaker 1: I don't know what I wan book that dude, He
• 11:28
  Speaker 1: was so nice on the phone. Well I don't. I
• 11:31
  Speaker 1: don't like my feelings out there. I'll be taking I'll
• 11:36
  Speaker 1: be taking my little desserts to people that be crying.
• 11:38
  Speaker 1: Who can you believe you baked for me? And I
• 11:40
  Speaker 1: go to that TV show, sir, your your ice is
• 11:44
  Speaker 1: dry and your cupcake is dry to uh and they
• 11:49
  Speaker 1: pick it through it with the with the fark. I
• 11:50
  Speaker 1: hate when they do that, when they when they like
• 11:52
  Speaker 1: pull it like like they surgically like my stuff ain't
• 11:55
  Speaker 1: ain't touchable no more. Be pulling up right your mama right,
• 12:01
  Speaker 1: you know you automatically wanted to go back, and but
• 12:06
  Speaker 1: I had this. I had to call my mom. I
• 12:07
  Speaker 1: was like, you know, I know you're gonna watch this
• 12:09
  Speaker 1: show and your southern mom, So I want to apologize
• 12:12
  Speaker 1: in advance for my mouth. I don't know, I don't,
• 12:15
  Speaker 1: I don't. I just want you to know I'm sorry
• 12:19
  Speaker 1: right right when. You're the thing about it this game.
• 12:22
  Speaker 1: First of all, I know why you're on the show.
• 12:23
  Speaker 1: You got a great personality. And the secondly, you know,
• 12:26
  Speaker 1: I want you to be a friend of the show
• 12:28
  Speaker 1: because I want to follow you. This is just one step.
• 12:31
  Speaker 1: I always tell people, you know a lot of people
• 12:33
  Speaker 1: they get on TV, Oh this is my moment. Who
• 12:35
  Speaker 1: I'm being discovered and be famous? Well yes and no.
• 12:39
  Speaker 1: You know, these are just steps. Like you're going up
• 12:41
  Speaker 1: a ladder. You know you're gonna you just want to
• 12:43
  Speaker 1: keep climbing and climbing. Nobody knows what that top step is,
• 12:46
  Speaker 1: you know, because you always here billionaires they want to
• 12:48
  Speaker 1: make more billions, so that means everybody's goal. Keith moving
• 12:52
  Speaker 1: now if you get the point like Pat mahomes Patrick Mahon,
• 12:55
  Speaker 1: he wants super Bowl, you want you want the super Bowl.
• 12:57
  Speaker 1: You know already he wants six, you want seven. So
• 13:00
  Speaker 1: your goal is gonna always keep moving forward and on
• 13:04
  Speaker 1: your next step. I want to talk about some of
• 13:05
  Speaker 1: those steps they happened when in the past they're a
• 13:09
  Speaker 1: good step. They got you to be this very personable
• 13:12
  Speaker 1: girl from the Ham that you're a dug escar go oh,
• 13:17
  Speaker 1: you know, real eggs, all that good stuff, all in
• 13:19
  Speaker 1: the city of Birmingham, the Ham Magic Sitting. We'll be
• 13:23
  Speaker 1: back more with the executive pacialself who started in the
• 13:25
  Speaker 1: new Food Network show Chop Sweets. We'll be right back
• 13:29
  Speaker 1: with more from March McDonald. The money making conversations don't
• 13:32
  Speaker 1: touch that down. I just Rashan McDonald and you're listening
• 13:36
  Speaker 1: to your money making conversations on the phone today is
• 13:39
  Speaker 1: a friend of mine. I'm calling my friend. We have
• 13:42
  Speaker 1: one good interview, laughing and you know we're doing Mama Joe.
• 13:46
  Speaker 1: It's all kind of good stuff on this on and
• 13:48
  Speaker 1: we talked about pastries and appearance on the new Food
• 13:51
  Speaker 1: Network show Chop Sweets. Please welcome back to the Call
• 13:54
  Speaker 1: Amber Chrome Amber. Now I'm I know. Early my stand
• 14:01
  Speaker 1: up comedy career, one of the things that I did
• 14:03
  Speaker 1: on the regular basis was performed on cruise lines. I
• 14:07
  Speaker 1: performed the Ray career and cruise line. Performed on the
• 14:10
  Speaker 1: Norwegian Cruise Line. And one of the things I loved
• 14:13
  Speaker 1: was food, food, food, and one of the beauties was
• 14:18
  Speaker 1: the pastries that they gave out there. Now, you performed
• 14:21
  Speaker 1: on a six star cruise line called the Silver Sea
• 14:23
  Speaker 1: in twenty level. How did that help your pastry career? Oh? Man,
• 14:29
  Speaker 1: um that that helped me in so many ways that
• 14:33
  Speaker 1: it's not necessarily just pastry, but just personally on the
• 14:36
  Speaker 1: pastry side of it. You know, this this particular cruise line,
• 14:40
  Speaker 1: you know why I chose it is because it went
• 14:44
  Speaker 1: around the world. It went literally, it literally went around
• 14:47
  Speaker 1: the entire world. And you know, I remember when I
• 14:51
  Speaker 1: started in this industry, I sat down and I said, Okay,
• 14:54
  Speaker 1: I'm gonna do this dream board day. You know, I'm
• 14:57
  Speaker 1: just gonna do it. And now I just sat there
• 14:58
  Speaker 1: and said, Okay, well, what in your wildest dreams, if
• 15:01
  Speaker 1: money were never an option, if obstacles were never in
• 15:04
  Speaker 1: your way, what would you want to go? What would
• 15:07
  Speaker 1: you want to do when I just created this board,
• 15:09
  Speaker 1: and in my time with Silver Sea, I literally crossed
• 15:15
  Speaker 1: off every single place I wanted to visit in the world.
• 15:19
  Speaker 1: And yeah, it's like it just when I look back
• 15:23
  Speaker 1: at it, it was just it was mind blowing, um,
• 15:25
  Speaker 1: to be able to have this opportunity again. This a
• 15:29
  Speaker 1: little girlfriend, this real little girl from day. This reel
• 15:33
  Speaker 1: is you know, sitting in the Mediterranean, see, you know,
• 15:35
  Speaker 1: making pastries, just you know, sitting and I'll show you
• 15:38
  Speaker 1: making pastries. And you know, the cruise mind will test
• 15:42
  Speaker 1: you because you know every night, like you you know,
• 15:45
  Speaker 1: you generally work six months. Um, when you're American, they
• 15:48
  Speaker 1: only give you like six four to six months of contracts.
• 15:50
  Speaker 1: Everybody else is like eight to nine. But if this
• 15:52
  Speaker 1: is an everyday thing, you know, and everybody's like, you
• 15:54
  Speaker 1: didn't have a day off, Like no, honey, Like we
• 15:57
  Speaker 1: worked every single thing, you know, first six for six months,
• 16:02
  Speaker 1: you know, and I was able because the line I
• 16:05
  Speaker 1: was on, I mean change daily. So every day I
• 16:09
  Speaker 1: was making a different type of cuisine pastry. So I'm
• 16:13
  Speaker 1: learning how to make Indian, I'm learning how to make
• 16:16
  Speaker 1: you know, Asian influence. I'm learning English I'm learning Irish.
• 16:18
  Speaker 1: I'm learning all these different messes and all these different
• 16:22
  Speaker 1: types of pastries that now when I make things, I
• 16:26
  Speaker 1: have a box support from where I'm not, you know,
• 16:28
  Speaker 1: one dimensional in my creations. And not just that. It
• 16:32
  Speaker 1: teaches your time management. It teaches you, you know, how
• 16:34
  Speaker 1: to make quantity, but not just quantity, but actually making
• 16:37
  Speaker 1: quality um things. And you know it's it tests you
• 16:41
  Speaker 1: that whole No crying in the kitchen, um, yeah, I
• 16:44
  Speaker 1: mean I cried in the cool look a few times
• 16:48
  Speaker 1: when it took a when my French step is yelling
• 16:53
  Speaker 1: at me because I didn't know how to make a
• 16:55
  Speaker 1: proper crepe. And I remember one day they just had
• 16:57
  Speaker 1: me standing at you know this a ten top burner
• 17:02
  Speaker 1: with ten pans where I'm making crepes for like five
• 17:05
  Speaker 1: hours boom boom boom, like you know, and then I
• 17:08
  Speaker 1: got amazing at it. And now I'm, you know, a
• 17:10
  Speaker 1: great crepe maker. But you know, in that environment, you're
• 17:14
  Speaker 1: either gonna thrive or you're gonna fail. And that's your choice.
• 17:18
  Speaker 1: You know, that's your choice. And to how you're gonna
• 17:21
  Speaker 1: take this experience. It's not just about being able to
• 17:24
  Speaker 1: travel the world. This place tested who I was and
• 17:27
  Speaker 1: built me, you know, to where a lot of times
• 17:30
  Speaker 1: I look in the kitchen now and you know, a
• 17:32
  Speaker 1: lot of people are so sensitive and so soft because
• 17:35
  Speaker 1: you gotta work like nine hours. I'm like, boo, I
• 17:38
  Speaker 1: was sixteen hours in the kitchen. Come on, let's go,
• 17:40
  Speaker 1: let's go. You know you're younger than me. Let's go,
• 17:41
  Speaker 1: let's go, let's get it. And I feel like that
• 17:44
  Speaker 1: being in that environment actually fostered that inside of me.
• 17:48
  Speaker 1: It fostered my work ethic, it fostered, you know, my creativity.
• 17:53
  Speaker 1: And then on you know, on top of all that,
• 17:55
  Speaker 1: I'm getting east An amazing foods. You know, I'm getting
• 17:58
  Speaker 1: the Goosen places and get authentic cuisine of these places,
• 18:03
  Speaker 1: and it was amazing. Well, you know, you've told me
• 18:05
  Speaker 1: a couple of stories here, okay. You you told me
• 18:08
  Speaker 1: about your mom teaching you how to how to do
• 18:11
  Speaker 1: just watching her because you really watched and they had
• 18:13
  Speaker 1: this amazing option to view her. Just having a diverse
• 18:18
  Speaker 1: kitchen menu. And then we talked about the Silver City
• 18:22
  Speaker 1: in twenty eleven. Where did the education and the training
• 18:25
  Speaker 1: come from. Well, originally I went to school in New Orleans.
• 18:29
  Speaker 1: I went to the University of New Orleans and I
• 18:31
  Speaker 1: did enable architecture and marine engineering, So I was on
• 18:35
  Speaker 1: a totally I was on a totally different path than
• 18:39
  Speaker 1: what I'm on now. And um, when her King Katraina happened,
• 18:44
  Speaker 1: I was there, but I wasn't one of the people
• 18:45
  Speaker 1: that actually evacuated. So I was there for four to
• 18:49
  Speaker 1: five days during that entire old deal, like everything you saw,
• 18:52
  Speaker 1: and that was when we were dealing with And I remember,
• 18:56
  Speaker 1: um getting to Houston and stay in the night and
• 19:00
  Speaker 1: like sitting on the edge of my bed and just
• 19:02
  Speaker 1: trying to figure out what happened, what just happened. And
• 19:05
  Speaker 1: I got to Alabama, and um, nothing seemed right, and
• 19:10
  Speaker 1: I really didn't know what to do. And I knew
• 19:11
  Speaker 1: I didn't want to go back to New Orleans. I didn't,
• 19:13
  Speaker 1: you know, want to pursue this career anymore. Um, while
• 19:17
  Speaker 1: it was you know, lucrative and you know, I'm still creating,
• 19:22
  Speaker 1: it wasn't making me happy. And I saw a lot
• 19:25
  Speaker 1: of sadness. I saw a lot of death that happened,
• 19:28
  Speaker 1: you know, during Katrina, and I just realized that, you know,
• 19:31
  Speaker 1: life is too short to not be doing what you love.
• 19:34
  Speaker 1: And you know, I had to sit there and say
• 19:36
  Speaker 1: what do I love? What could I do every day
• 19:38
  Speaker 1: and not get paid for it? And I was like, well,
• 19:40
  Speaker 1: I love eating and I love paid stries and I
• 19:43
  Speaker 1: want to pursue this. So I actually went to cultinary
• 19:45
  Speaker 1: school um in Birmingham, Alabama. I'm at the colon Ard
• 19:50
  Speaker 1: and that is where I got like my formal education
• 19:53
  Speaker 1: and that's where it all really started for me in
• 19:55
  Speaker 1: two thousand and ten. Good well, it's uh, it's led
• 19:59
  Speaker 1: to you opening your own business called and for desserts
• 20:03
  Speaker 1: that's a cool day. And for desserts and for dessert yeah,
• 20:06
  Speaker 1: you know, every every way our wages out and for
• 20:09
  Speaker 1: dessert you like, you know they I was asking what
• 20:11
  Speaker 1: do you want for dessert? You know? You know it's funny,
• 20:15
  Speaker 1: that's exactly where that came from. That's exactly where it
• 20:17
  Speaker 1: came wrong. I was on brain soon with my friend
• 20:19
  Speaker 1: one day. We were in the basement um of my
• 20:22
  Speaker 1: church that I was going to at the time, and um,
• 20:25
  Speaker 1: I'm like, you know what, I really want to open
• 20:27
  Speaker 1: my own dessert restaurant. I don't want just seen on
• 20:29
  Speaker 1: big ground, want you know, to be able to have
• 20:32
  Speaker 1: like the things that I love in my favorite with
• 20:33
  Speaker 1: our appetizers because I love appetizers. I love a good
• 20:35
  Speaker 1: app I really do. I could just eat like six
• 20:37
  Speaker 1: seven apps and you know call it a day and
• 20:40
  Speaker 1: then really good dessert and really good drinking, really great
• 20:43
  Speaker 1: on Beyont And she's like, what do you cause, Like,
• 20:45
  Speaker 1: I don't know, you know, we started throwing it up,
• 20:48
  Speaker 1: and it's like, you know, when you go there like
• 20:50
  Speaker 1: wine for dessert, you haven't just like star right there
• 20:53
  Speaker 1: for dessert. Cool. Now here's the thing. You've set me
• 20:56
  Speaker 1: up for the show because you've shown me that you know,
• 20:59
  Speaker 1: you have this little southern background. You know, your mom
• 21:02
  Speaker 1: kind of set the stage before you to be very
• 21:04
  Speaker 1: open minded. Then you went on this cruise line and
• 21:07
  Speaker 1: you had at all these different styles, all the different
• 21:10
  Speaker 1: uh you know, Indian, Chinese, all these of them dessert.
• 21:13
  Speaker 1: Now you're on the dessert show that you're that. Food
• 21:15
  Speaker 1: Network has launched a competition show called Chopped Sweets. Did
• 21:20
  Speaker 1: it help you? Did your background help you? This? This? This, this,
• 21:23
  Speaker 1: especially the cruise line opportunity to help you and being
• 21:26
  Speaker 1: able to provide I noticed at the first competition show.
• 21:29
  Speaker 1: But it is this is kind of like the d
• 21:32
  Speaker 1: did what they say the top of the line chop
• 21:36
  Speaker 1: chopping at the top of the line. You know they're
• 21:37
  Speaker 1: coming in with the dog line. Don't don't, don't don't.
• 21:40
  Speaker 1: You know you won't get there. You know they got
• 21:43
  Speaker 1: they suited up, they know that they know they this
• 21:45
  Speaker 1: this the Oscar of the Emmy Award winning chopped right here.
• 21:51
  Speaker 1: Were you intimidating it all? And were you intimidated it all? Well?
• 21:54
  Speaker 1: You just ready, you know you're ready to get fired
• 21:56
  Speaker 1: up about this. You know, honestly, I thought I was
• 22:00
  Speaker 1: to be intimidated, but you know I had to have
• 22:02
  Speaker 1: becoming Jesus meeting with myself before it started, and I
• 22:05
  Speaker 1: was like, you, you you know what I mean, You've been
• 22:07
  Speaker 1: through so much. You you've been tested, you've been tried.
• 22:11
  Speaker 1: This ain't nothing. You got this. Either you're gonna win,
• 22:13
  Speaker 1: you're gonna lose one or two with only one, you
• 22:15
  Speaker 1: know what I mean. And whatever you're gonna do, go
• 22:17
  Speaker 1: out there and leave it on the floor, because those
• 22:19
  Speaker 1: couple of shows can be really nerve wracking. You know
• 22:22
  Speaker 1: the way they do it, You gotta do it. Separate
• 22:24
  Speaker 1: interviews and repeat what you already like, you got like
• 22:28
  Speaker 1: thirty people just looking at you, and that's all they're
• 22:31
  Speaker 1: paid to do is just stand there and look at
• 22:33
  Speaker 1: you like that in itself is like it's it's hard
• 22:37
  Speaker 1: and got the cameras and you know, certain places you
• 22:39
  Speaker 1: can't walk, you know, like you know, and then they
• 22:42
  Speaker 1: want you to, you know, actually engage with your people.
• 22:44
  Speaker 1: Were you trying to focus? But you know I was
• 22:47
  Speaker 1: prepared for it. I was when to lose. You know,
• 22:50
  Speaker 1: everything that I've done in my career prepare me for
• 22:54
  Speaker 1: that moment. It really did, you know, cruise ship teaching
• 22:57
  Speaker 1: how to manage my time, you know, checking the clock
• 22:59
  Speaker 1: and sure I'm you know, I'm on point. It taught
• 23:01
  Speaker 1: me how to you know, actually do my menu. You know, Okay,
• 23:05
  Speaker 1: I can do this, this, this why I'm doing that.
• 23:07
  Speaker 1: I'm gonna do that. While I'm doing that, I'm only
• 23:08
  Speaker 1: that you know, you're multish game. Um. And then it
• 23:12
  Speaker 1: also and you're a good talker to so that really helps.
• 23:16
  Speaker 1: You know, you have personality that really helps. So what's
• 23:18
  Speaker 1: next for you? Amber Croom? Um? You know, honestly, my
• 23:23
  Speaker 1: next step after opening my place is I want to
• 23:26
  Speaker 1: do my own show. I'm not going to speak too
• 23:28
  Speaker 1: much on it, like okay, you know, you know you're
• 23:31
  Speaker 1: talking to one of the one of the biggest producers
• 23:34
  Speaker 1: and television Rashan McDonald. And that's why we're friends. And
• 23:37
  Speaker 1: that's why we're friends. Or what are you based in
• 23:41
  Speaker 1: the hand or used someplace of the hand with where
• 23:43
  Speaker 1: you came from? Um, that's where I'm from. But I'm
• 23:46
  Speaker 1: currently living in Baltimore, Maryland, the East Coast. Okay, well
• 23:50
  Speaker 1: you know I'm up there alive being d C. So
• 23:52
  Speaker 1: I'm coming to the d C next month. This morning, fact,
• 23:55
  Speaker 1: I got us the meeting test, so maybe we can
• 23:57
  Speaker 1: coordinate some things. And and for sure, because some things
• 24:00
  Speaker 1: that you ran and that you talked about, I thought
• 24:02
  Speaker 1: this would be a great television idea. So I like
• 24:05
  Speaker 1: to like to connect that in your head because of
• 24:07
  Speaker 1: the fact that you are a very very talented artists.
• 24:12
  Speaker 1: Artists as they say, I would tell people that you
• 24:15
  Speaker 1: know that food and it's just add that you eat.
• 24:19
  Speaker 1: That's all. It's just odd that you look at that's
• 24:21
  Speaker 1: so pretty, then you eat it, you know, yeah, exactly,
• 24:24
  Speaker 1: you just eat it. And so so you you you
• 24:27
  Speaker 1: you you. You can't tell us how it goes. When
• 24:29
  Speaker 1: does this When does the competition start? When when is
• 24:31
  Speaker 1: this starts? When is this show airs and um the
• 24:34
  Speaker 1: first episode air is February third at timpm, but my
• 24:38
  Speaker 1: episode air is February tenth, tympm Eastern Standard Time, because
• 24:42
  Speaker 1: you know that's the one I want, the February tenth one. Yeah.
• 24:45
  Speaker 1: I know there's a lot of people out there I
• 24:46
  Speaker 1: should be promoting, but I'm only going to promote you
• 24:48
  Speaker 1: because you're my friend. You're from the Ham, You're now
• 24:51
  Speaker 1: living in Baltimore. You know, you've you've cruised the world.
• 24:54
  Speaker 1: You you you you survive Harricane Katrina to my sid Houston,
• 25:00
  Speaker 1: that's why I'm from Houston. C felt kind of little,
• 25:02
  Speaker 1: a little something about you when you said you was
• 25:04
  Speaker 1: in Houston feeling bad on the edge of the bed. Wow, okay,
• 25:07
  Speaker 1: Houston is not that bad. But I realized that it
• 25:10
  Speaker 1: was challenges that you're facing like make you. They shape
• 25:13
  Speaker 1: you and make you who the special person that you are.
• 25:15
  Speaker 1: More important that lets you know that and you can
• 25:18
  Speaker 1: be inspired to do great things for yourself. Thank you
• 25:21
  Speaker 1: for coming on my show, Amber and uh February tenth.
• 25:24
  Speaker 1: You know they're gonna hopefully send me a banner so
• 25:27
  Speaker 1: I can promote your appearance on the show. And I
• 25:30
  Speaker 1: wish you good luck and also know this is your
• 25:32
  Speaker 1: home for anything you want to promote in the future,
• 25:34
  Speaker 1: because you just told me my business. Uh, I'm doing
• 25:38
  Speaker 1: some great things down the Linray Sean. I want to
• 25:40
  Speaker 1: change the game and put my name in mind for success.
• 25:43
  Speaker 1: Please come back or I want to make the conversation. Okay,
• 25:47
  Speaker 1: I appreciate you. We talked later again. Money Making Conversation
• 25:50
  Speaker 1: can be heard on YouTube serious like Sam Educated Radio
• 25:54
  Speaker 1: or Important. It's hosted by me Sean McDonald.