Latest / The Steve Harvey Morning Show / The Meatball Queen & Food Network Star, Donatella Arpaia, talks creating “Prova Pizzabar” & more

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The Meatball Queen & Food Network Star, Donatella Arpaia, talks creating “Prova Pizzabar” & more · The Steve Harvey Morning Show

• 0:04
  Speaker 1: Welcome to Money Making Conversations. It's the show that she
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  Speaker 1: Brandon expert Rashan McDonald. I will know he's given me
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  Speaker 1: advice to many occasions. In the case you didn't notice,
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• 0:19
  Speaker 1: entrepreneurs and industry decision makers. It's what he likes to do.
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  Speaker 1: hear from my man, Rashan McDonald. Money Making Conversations Here
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  Speaker 1: we come. Welcome to money Making Conversation. I am your host,
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  Speaker 1: Rushan McDonald. My interview has provide the consumer and business
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  Speaker 1: Always tell people, leave with your gifts and don't let
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  Speaker 1: your age, fringe, family, or coworkers stop you from living
• 0:45
  Speaker 1: your dreams. My next guest is truly a dreamer. She's
• 0:48
  Speaker 1: a person I met several years ago on air and
• 0:50
  Speaker 1: I called her the Meatball Queen and affects me. You know,
• 0:53
  Speaker 1: I said like that because I've always interviewed her via podcast.
• 0:57
  Speaker 1: Is the first time I've seen her and to call.
• 1:00
  Speaker 1: Let's tell her, I'll pay you a meatball. Queen doesn't fit.
• 1:02
  Speaker 1: It doesn't fit. It's nice to see you in the
• 1:10
  Speaker 1: first time. You know, we have a lot of money
• 1:13
  Speaker 1: making conversations to talk about on this show. Because in
• 1:15
  Speaker 1: twent the six team, you know, the debate of the
• 1:17
  Speaker 1: quick service prof of Pizza Bar, which I been to twice,
• 1:20
  Speaker 1: by the way, and the very first time I interviewed you,
• 1:22
  Speaker 1: I went there and had an amazing time. I took
• 1:24
  Speaker 1: two friends, I got photos and all that stuff. But
• 1:27
  Speaker 1: you're gonna probably expand on that. And you have another
• 1:29
  Speaker 1: prof with Pizza Bar at Maxi New York City, NYC
• 1:32
  Speaker 1: Times Square Hotel. And so now we're gonna talk about
• 1:35
  Speaker 1: you being a regular co host. I'll CEO TV all
• 1:37
  Speaker 1: the time. And it's amazing what you're doing in your life,
• 1:40
  Speaker 1: your collection at Frank Gate. So it's a business show
• 1:43
  Speaker 1: that we're talking about. We're gonna talk about all the
• 1:45
  Speaker 1: brands of what she offers. Please welcome to money making
• 1:49
  Speaker 1: Conversation for the third time. The third time, Donna tell you,
• 1:53
  Speaker 1: I'll pay you. Thank you so much. Thank you. Well
• 1:59
  Speaker 1: down to tell you you know you know him from
• 2:01
  Speaker 1: Houston Texas, and you know, I got this Southern accent,
• 2:03
  Speaker 1: and I try my best to spin the rotate those
• 2:07
  Speaker 1: words and those curved those ales and those a's and
• 2:10
  Speaker 1: and I hope I'm doing a good job with your name.
• 2:12
  Speaker 1: You're pretty good. Don't tell stop stop, you're just messing
• 2:18
  Speaker 1: over it. Stop. Let's talk about you. You know you,
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  Speaker 1: we know, we know. First of all, well, thank you
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  Speaker 1: for going to my restaurant. And yes, a few years
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  Speaker 1: ago I launched Probate Pizza Bar in Grand Central Terminal
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  Speaker 1: in UM in the Moxie Square Times Square and obviously
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  Speaker 1: doing fantastically well until COVID, which right now happens to
• 2:42
  Speaker 1: be the heart of the pandemic in those two locations.
• 2:46
  Speaker 1: So it's very interesting to see how we're adapting. But
• 2:50
  Speaker 1: we're still um fighting the fight and and looking at
• 2:54
  Speaker 1: other locations because even though I think the hospitality industry
• 3:00
  Speaker 1: as a whole has completely changed because of COVID, there's
• 3:04
  Speaker 1: also tremendous opportunities. So you have to be resilient, you
• 3:08
  Speaker 1: have to adapt, and you gotta you gotta fight the
• 3:11
  Speaker 1: fight every day. Well, an interesting thing about it, let's
• 3:14
  Speaker 1: talk about you know where I went at first, because
• 3:16
  Speaker 1: we're gonna talk about a lot of your other enterprises
• 3:18
  Speaker 1: you have available with the pizza bar, which is casual dining, correct, Yes,
• 3:23
  Speaker 1: I wanted to be like what you know, shake Check
• 3:27
  Speaker 1: was the answer to Burger King. I felt like there
• 3:30
  Speaker 1: is a need for artisanal pizza. I have a very
• 3:33
  Speaker 1: unique pizza and with all natural ingredients, and the pizza
• 3:38
  Speaker 1: has a long rise and it's highly digestible, high water content.
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  Speaker 1: I am from Naples, my father's birthplace, and I studied
• 3:46
  Speaker 1: in Naples, and I'm really using fresh quality ingredients because
• 3:50
  Speaker 1: you know, you get what you pay for, and a
• 3:52
  Speaker 1: lot of the pizza chains out there, you know, you
• 3:55
  Speaker 1: can get pizza for you know, five dollars, but a
• 3:58
  Speaker 1: lot of times it's not really pizza and it's not
• 4:00
  Speaker 1: really cheese, and and so we really I'm committed to
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  Speaker 1: the best ingredients, the best meatballs, of course, because I
• 4:08
  Speaker 1: am the meatball queen. And uh yeah that that that's
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  Speaker 1: the goal. And it really was a huge success. Um
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  Speaker 1: And to launch in places like Ground Central and Times
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  Speaker 1: Square is where you want to launch, friends. And I'm
• 4:22
  Speaker 1: gonna tell you, I always busy. Whenever I went, always packed.
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  Speaker 1: The service was always fantastic, because the reason I say
• 4:29
  Speaker 1: that is that because Gran a touristy, you know, a
• 4:32
  Speaker 1: lot of people come through their fast track, and so
• 4:35
  Speaker 1: sometimes you get whatever type service. I'm gonna tell you something.
• 4:38
  Speaker 1: The two times I went there, I never told him
• 4:39
  Speaker 1: I knew you I went. I always like to do it.
• 4:42
  Speaker 1: I don't come in there trying to get anything free,
• 4:44
  Speaker 1: to cut me a deal, and because I really want
• 4:47
  Speaker 1: the experience, and I enjoyed it, I took photos and
• 4:50
  Speaker 1: and all that, and I posted it on my social
• 4:52
  Speaker 1: media and I said, well, you know that was one
• 4:55
  Speaker 1: time I went through. They let me go back through
• 4:57
  Speaker 1: their gee because New York teak is my favorite city.
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  Speaker 1: So when I brought a couple of more friends, I've
• 5:01
  Speaker 1: about one the first time she was female, and I've
• 5:04
  Speaker 1: brought two of my buddies. You know, guys, you know,
• 5:06
  Speaker 1: bring us some rough people into your place. And they
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  Speaker 1: all love the pizza. Cuse hamburgers and pizza and and
• 5:13
  Speaker 1: is my two favorite things. And so your pizza, you
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  Speaker 1: are right about the dough. The dough is different in it,
• 5:19
  Speaker 1: in it in it and it was very fresh, and
• 5:22
  Speaker 1: it was it was amazing. And so but when you
• 5:25
  Speaker 1: talk about the service, you talked about quality. Now you're
• 5:28
  Speaker 1: talking about I hear the word Dominoes, how you word
• 5:31
  Speaker 1: shake shack. That means you're trying to take your brand
• 5:33
  Speaker 1: in a national platform, which means that quality control is
• 5:36
  Speaker 1: very important. How do you maintain that? Yes, quality control
• 5:41
  Speaker 1: and consistency is everything. Um, you know, I've been in
• 5:44
  Speaker 1: the restaurant business for twenty years and I came from
• 5:47
  Speaker 1: fine dining. So thank you for the compliment on service,
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  Speaker 1: because I do feel that even if you have casual,
• 5:53
  Speaker 1: service is important. And more than ever, I think we
• 5:56
  Speaker 1: lacked the personal touch. And when you get good service
• 5:59
  Speaker 1: and you get an actual smile from someone, people remember.
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  Speaker 1: So that's really important. And Grand Central is very touristic,
• 6:06
  Speaker 1: but it also has a lot of consistent people, so
• 6:08
  Speaker 1: we have a lot of regulars. The bar there is
• 6:10
  Speaker 1: like Cheers at night. So, but quality control is everything.
• 6:14
  Speaker 1: It's about systems, a lot of paperwork, protocol, consistency. Um,
• 6:21
  Speaker 1: you know, you have to really build consistency. It's all
• 6:25
  Speaker 1: about consistency when you grow. So hopefully as I expand
• 6:29
  Speaker 1: to other cities, if you get my meat balls in Texas,
• 6:33
  Speaker 1: maybe I'll come to Texas. Will be the same as
• 6:35
  Speaker 1: New York. That's the goal. And I think the most
• 6:37
  Speaker 1: important thing is to not expand too quickly, but not
• 6:41
  Speaker 1: too slowly either. So if you have a good team,
• 6:44
  Speaker 1: you reward them well, set up incentives and and you know,
• 6:49
  Speaker 1: keep things consistent all the time and stay true to
• 6:52
  Speaker 1: your brand. Well, you know, the reality is we are
• 6:53
  Speaker 1: in COVID and it talks about people, and you like say,
• 6:56
  Speaker 1: you landed in great locations because the heavy traffic, natural
• 7:01
  Speaker 1: heavy traffic. Then you hear COVID hits starts limiting people.
• 7:06
  Speaker 1: Travel starts limiting, especially on transportation, especially on a tourist area.
• 7:10
  Speaker 1: That's where the town Square is really towards it because
• 7:13
  Speaker 1: people come down there. And then transportation wise, the Grand
• 7:16
  Speaker 1: Central station was perfect location. How did you pivot in
• 7:19
  Speaker 1: those two locations? I'm sorry, how did you pivot in
• 7:23
  Speaker 1: those two locations with traffic being diminished in those two
• 7:27
  Speaker 1: locations in Times Square as well as Grand Central. Yeah,
• 7:31
  Speaker 1: it's been very difficult. I mean we have to you know,
• 7:34
  Speaker 1: we're just talking with the landlords about renegotiating rents right now.
• 7:39
  Speaker 1: Delivery is also an option. But to be honest, New
• 7:42
  Speaker 1: York City is a tale of many cities right now,
• 7:45
  Speaker 1: so you know, on the Upper east Side and Lower
• 7:47
  Speaker 1: east Side, the residential areas, the restaurants are doing well,
• 7:51
  Speaker 1: but Midtown right now is a bit of a ghost town.
• 7:55
  Speaker 1: So it's it's very difficult. The idea is just to
• 7:58
  Speaker 1: stay consistent and to work with landlords and do the
• 8:02
  Speaker 1: best we can right now and ride this out. I hope,
• 8:05
  Speaker 1: let's hope. There's only so many things. I'm usually the
• 8:08
  Speaker 1: type of person I think most restaurant tours and entrepreneurs
• 8:11
  Speaker 1: are that we always find a way. COVID is something,
• 8:15
  Speaker 1: you know, it's a once in a century pandemic, and
• 8:19
  Speaker 1: the way it's impacted New York, especially in Midtown, has
• 8:22
  Speaker 1: been quite devastating because you have all the people in
• 8:26
  Speaker 1: the offices still not coming to work, they're working remotely,
• 8:29
  Speaker 1: and tourists obviously are not there. So you're starting to
• 8:33
  Speaker 1: get weekenders. Slowly, I'm starting to see the light a
• 8:38
  Speaker 1: little bit. So that's that's been a little um, that's
• 8:42
  Speaker 1: been a little difficult. You know, we keep I've been
• 8:45
  Speaker 1: through worse things before, and um, the product is excellent
• 8:50
  Speaker 1: and we're consistent and we're gonna we're gonna keep at it. Well,
• 8:54
  Speaker 1: you know, you still do a TV and that's that's
• 8:57
  Speaker 1: been a huge opportunity. So interestingly enough, during COVID everyone's
• 9:02
  Speaker 1: talked about food and medicine, and I'm married to a
• 9:07
  Speaker 1: world right no heart surgeon and in February now upcoming
• 9:11
  Speaker 1: as Heart health Month, so everyone was constantly interested in
• 9:15
  Speaker 1: how to cook at home because for the first time
• 9:17
  Speaker 1: people had to cook at home. You couldn't go out
• 9:20
  Speaker 1: to eat, you couldn't get take out. And you know,
• 9:22
  Speaker 1: I'm a working mother too. Even though I'm a chef,
• 9:25
  Speaker 1: I'm zooming into wonderful shows like you and I still
• 9:28
  Speaker 1: have to get dinner on the table. So other beautiful
• 9:31
  Speaker 1: opportunities came about, which is I've become the brand ambassador
• 9:36
  Speaker 1: to Phillips Air Fryar and their Home Whole Home Kitchen
• 9:41
  Speaker 1: Appliances Network, where I'm creating recipes for them and for
• 9:46
  Speaker 1: the busy mom who's working or staying at home or
• 9:50
  Speaker 1: doing remote learning. It's been trying, but through that many
• 9:53
  Speaker 1: opportunities have occurred. So this has been a very exciting
• 9:57
  Speaker 1: new partnership that I have with Phillips. Out to tell
• 10:00
  Speaker 1: you're telling me that you're the brand a browsor for
• 10:03
  Speaker 1: Phillips Air Front yes, do you know, I'm so man
• 10:07
  Speaker 1: that you I bought one in September from my house
• 10:11
  Speaker 1: and didn't you know that when did you become the
• 10:12
  Speaker 1: brand ambassador? It just happened. So I'm gonna, well, you
• 10:18
  Speaker 1: know what, I'm gonna have to send you there other products?
• 10:20
  Speaker 1: What do you have an air fryer? Absolutely? Absolutely, the
• 10:24
  Speaker 1: air frior is the best. And you know, for me,
• 10:27
  Speaker 1: it's very important how you attach yourself to brand. I
• 10:31
  Speaker 1: just started using the Phillips air fryer at home and
• 10:34
  Speaker 1: it came authentically um, and I became obsessed with the product.
• 10:39
  Speaker 1: And yes, so I'm going to create a whole website
• 10:42
  Speaker 1: of content and they will be giveaways and recipe. You're
• 10:45
  Speaker 1: gonna be part of my next competition. Does have a postamator?
• 10:49
  Speaker 1: Maybe I'll send you one if you're a good boy.
• 10:51
  Speaker 1: I'm you know the posta that's a little work though,
• 10:54
  Speaker 1: I would just tell you, I'm I'm telling you, no work,
• 10:58
  Speaker 1: nonutes put it in and the posta. You kidding me?
• 11:02
  Speaker 1: Because I got the posta and I got the little
• 11:06
  Speaker 1: thing you put on in front of the I got that.
• 11:08
  Speaker 1: I got the kitchen aid to make the Oh my god,
• 11:13
  Speaker 1: I'm if that's why. That's why I throw my hands up.
• 11:16
  Speaker 1: I am not doing that. But if you tell me
• 11:19
  Speaker 1: that I can do something with pasta, because I love
• 11:21
  Speaker 1: posta and it's easy. You got me, you got me.
• 11:26
  Speaker 1: That's when in five minutes, I'm telling you, and then
• 11:29
  Speaker 1: I want you to make a recipe for me and
• 11:32
  Speaker 1: posted on social media. You know I do that. That's
• 11:35
  Speaker 1: that's easy. Now. Now now that I know that you
• 11:38
  Speaker 1: part of Phillips, I gotta show people take photos of
• 11:41
  Speaker 1: me and the photo of you. This is my girl,
• 11:43
  Speaker 1: this is my girl right here, Phillips. Because I got
• 11:45
  Speaker 1: the africcause because I bought a building and I got
• 11:48
  Speaker 1: another air friar here and my new building I bought
• 11:51
  Speaker 1: in Atlanta, and we're gonna have to send you another one.
• 11:55
  Speaker 1: Then they're the best. They're the best, and so so
• 11:57
  Speaker 1: now now, but let's talk about this pasta make a
• 12:00
  Speaker 1: because like I said, I got all the little adapters
• 12:03
  Speaker 1: from my kitchen aid. I swear to you trying to
• 12:06
  Speaker 1: tell it I do not use it. I used it
• 12:08
  Speaker 1: one time in Chicago when I bought it in that's
• 12:12
  Speaker 1: what I bought. I got wise I saw, I went
• 12:16
  Speaker 1: to I said, I'm not gonna do this ever again.
• 12:18
  Speaker 1: So well, that's the whole thing about Phillips and why
• 12:23
  Speaker 1: I'm attracted to them, And I'm not just the brand ambassador.
• 12:26
  Speaker 1: I'm creating tutorials because you know today everyone when they
• 12:30
  Speaker 1: get whatever equipment you get, it's no use so much
• 12:33
  Speaker 1: you take it out of the box. Yes, and so
• 12:35
  Speaker 1: I'm gonna have video tutorials to make it easy. But
• 12:38
  Speaker 1: I'm telling you, you put flour, water and egg, you
• 12:40
  Speaker 1: jump it in and pasta shoots out in five minutes.
• 12:44
  Speaker 1: It's that easy. And so I'm gonna have a lot
• 12:46
  Speaker 1: of videos, a lot of tutorials. It's very exciting stuff.
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  Speaker 1: I am. I'm gonna launche my own Rustan's kitchen. It's
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  Speaker 1: going to be a local in the Georgia. Are here boy,
• 15:00
  Speaker 1: two million householders and I love it. At the top
• 15:04
  Speaker 1: of the show, I always either bake something or cook
• 15:07
  Speaker 1: something at the top of my show. In a launch
• 15:09
  Speaker 1: at April, I want to do if you say it's
• 15:12
  Speaker 1: that easy. If you say it's that easy, I want
• 15:15
  Speaker 1: to do it on you on my show. That's the
• 15:16
  Speaker 1: first recipe I want to do on my show if
• 15:19
  Speaker 1: you say it. Because because I'm telling you is that
• 15:22
  Speaker 1: if he was on the show, I would get I
• 15:24
  Speaker 1: would bring this box and send it right on this desk,
• 15:27
  Speaker 1: right in and show you I've only opened this box
• 15:29
  Speaker 1: one time and when I used it, I put it
• 15:32
  Speaker 1: right back in this box. That is the last time
• 15:34
  Speaker 1: I've ever attempted to make pasta ever. Yes, well, and
• 15:38
  Speaker 1: you know what the good thing about this, you know
• 15:40
  Speaker 1: during COVID, Like I said, my husband Dr Alan Stewart,
• 15:43
  Speaker 1: he's a world renowned heart surgeon, and we have to
• 15:47
  Speaker 1: I love food, so I'm not gonna be puritanical here,
• 15:49
  Speaker 1: but we have to be healthy and I love pasta.
• 15:52
  Speaker 1: With this pasta maker, you can make keto pasta. You
• 15:55
  Speaker 1: can make high protein pasta, so you don't even have
• 15:57
  Speaker 1: to feel as guilty. And obviously the air friar too.
• 16:00
  Speaker 1: You're cooking with less fat. So I'm trying to come
• 16:04
  Speaker 1: up with a lot of recipes that still are delicious,
• 16:07
  Speaker 1: but you know, are nicer on your waistline because as
• 16:10
  Speaker 1: you know, I had twins a few years ago, and
• 16:13
  Speaker 1: and I was a little bit older, so you know,
• 16:15
  Speaker 1: getting the weight off took a while. And health and
• 16:19
  Speaker 1: health and being an entrepreneur and how you feel is
• 16:22
  Speaker 1: very very important for that equation too. So okay, now
• 16:25
  Speaker 1: let's talk about Now you still have your lifestyle brain
• 16:28
  Speaker 1: at front Gate, I do. I have a lot of
• 16:32
  Speaker 1: products there and I'm also the brand ambassador for Galbani Professional,
• 16:37
  Speaker 1: which is the number one cheese of Italy. And that
• 16:40
  Speaker 1: happened because I did a blind tasting for cheese at
• 16:44
  Speaker 1: my restaurant Prova, and so I do wonderful work with
• 16:48
  Speaker 1: them and the restaurant industry, and I really promote because
• 16:51
  Speaker 1: they are to me, the best cheese in the industry.
• 16:54
  Speaker 1: And I create a lot of delicious recipes there too.
• 16:57
  Speaker 1: And do you like dessert, I'm so your weakness, weakness dessert.
• 17:03
  Speaker 1: Let me tell you something, don't tell you. Here's the
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  Speaker 1: funny thing about it. Front Gates my favorite store. Okay.
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  Speaker 1: All my outdoor furniture in my home and in Houston
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  Speaker 1: and in uh Atlanta is front Gate, and so I'm
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  Speaker 1: trying to figure out that the highest quality. I'm talking.
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  Speaker 1: If I turned my camera, you could see my outside
• 17:22
  Speaker 1: to quality, the best customer service, the little brandy. Um. Yeah,
• 17:28
  Speaker 1: I can't wait to start working with them again and
• 17:30
  Speaker 1: creating a new collection. Okay, cool, because you gotta tell me,
• 17:33
  Speaker 1: because I do want to buy some more things because
• 17:35
  Speaker 1: I got the outdoor fireplos area that I want to
• 17:38
  Speaker 1: I want to upgrade the furniture there. So let me
• 17:40
  Speaker 1: know what because I do buy from front Gate. That's
• 17:42
  Speaker 1: why it's so funny. I bought, I bought Phillips. Didn't
• 17:44
  Speaker 1: know you was part of that brand. By all my
• 17:47
  Speaker 1: outdoor furniture from front Gate. Didn't know you had an
• 17:50
  Speaker 1: entertaining collection in front Gate. And so in Garbani Professional Chief,
• 17:55
  Speaker 1: I love that cheese. So I'm trying to figure out.
• 17:59
  Speaker 1: I'm gonna sun you some cheese. I'm trying to figure out,
• 18:03
  Speaker 1: and I'm just gonna let you know this. This is
• 18:04
  Speaker 1: the funny point because I don't want to like, I
• 18:06
  Speaker 1: don't try to blow smoking people. I don't try to
• 18:08
  Speaker 1: act like I do these things. This is my life,
• 18:10
  Speaker 1: you know. And the fact that you're doing all these
• 18:13
  Speaker 1: things and I'm a fan, our purchaser of all these
• 18:18
  Speaker 1: products is a testament that either I'm really living the
• 18:22
  Speaker 1: right life, I'm heading in to the right direction, and
• 18:24
  Speaker 1: we're gonna bump heads somewhere, you know what. Maybe come
• 18:29
  Speaker 1: visit you and Georgia sometime when all this craziness ends
• 18:32
  Speaker 1: and we'll cook together. You in my office. When I
• 18:37
  Speaker 1: bought the building, it has a full kitchen in it,
• 18:39
  Speaker 1: it has an oven, it has my staff, like for instance,
• 18:43
  Speaker 1: I have some people coming in from another office. We're
• 18:45
  Speaker 1: gonna cook some red beans and rice and as a
• 18:48
  Speaker 1: corn bread background in the cheese, I'm gonna bake some chicken.
• 18:51
  Speaker 1: I'm gonna have to che these cakes. So you ask
• 18:53
  Speaker 1: the question, I gotta answer because everybody knows I'm a
• 18:56
  Speaker 1: dessert nut. I have eighty recipes I have on the app.
• 18:59
  Speaker 1: So desserts were you talking about? Miss? I'll pay you what?
• 19:05
  Speaker 1: What kind of desserts are you trying to get into
• 19:07
  Speaker 1: my Are you a chocolate person or like, tell me, Okay,
• 19:11
  Speaker 1: my wife loves chocolate. She loves chocolate, so so okay,
• 19:15
  Speaker 1: So for Valentine's Day, I'm gonna send you my recipe.
• 19:20
  Speaker 1: It literally takes seven minutes for the molden chocolate lava
• 19:24
  Speaker 1: cake and the air fryer. It comes out perfectly in
• 19:26
  Speaker 1: the Philips air fry. I just made it. I'm gonna
• 19:29
  Speaker 1: post it on my social media site, Donna Teller are Pie.
• 19:33
  Speaker 1: You gotta follow me on Instagram and I'm telling you
• 19:37
  Speaker 1: you're gonna have chocolate lava cake and it is so good.
• 19:41
  Speaker 1: So it's all about getting good quality chocolate and in
• 19:44
  Speaker 1: seven minutes you can have chocolate lava cake you're making me.
• 19:49
  Speaker 1: You're making me happy man. Happy man. Happy man is
• 19:53
  Speaker 1: meaning that all these things I've walked away because it's
• 19:56
  Speaker 1: been so difficult. Now you're telling me we should uh
• 20:00
  Speaker 1: come back to the dog side, come back over and
• 20:02
  Speaker 1: come back over, come over here to the d A.
• 20:05
  Speaker 1: D A got something for you. We got some easy pasta.
• 20:08
  Speaker 1: We've got some easy chocolate to search for you to make.
• 20:11
  Speaker 1: I'm a post it on my social media tell the world,
• 20:14
  Speaker 1: and you know, I think, uh, I knew it's so
• 20:20
  Speaker 1: good to finally see you because I knew when I
• 20:22
  Speaker 1: spoke to you that you were a food person, that
• 20:24
  Speaker 1: you love food. It's that's the way you speak about
• 20:29
  Speaker 1: you know. I have interviewed a lot. You can tell
• 20:31
  Speaker 1: that the hosts that are into food and that are
• 20:33
  Speaker 1: not into food. I think people that are into food
• 20:36
  Speaker 1: have an extra passion for life, which is the key
• 20:39
  Speaker 1: to success with anything. It shows it's authentic, just like
• 20:44
  Speaker 1: your show. You love what you do. And I thank
• 20:46
  Speaker 1: you for being a guest again today because you just are,
• 20:50
  Speaker 1: you know, infectious the way you interview. So I really
• 20:53
  Speaker 1: thank you, and I and I'm so glad that you
• 20:55
  Speaker 1: went to Proba and you loved the food, and I
• 20:59
  Speaker 1: am an eat poll queen. I'm very proud of it,
• 21:02
  Speaker 1: very proud of it. I want me Paul Madness two
• 21:04
  Speaker 1: years in a row. And now I'm coming up with
• 21:06
  Speaker 1: some meat ball air fryer recipes to cut on the
• 21:09
  Speaker 1: fat so we can save room for a little dessert,
• 21:13
  Speaker 1: so that we can stay hard healthy. So it's good.
• 21:16
  Speaker 1: It's good. Life is you know what. It's been a
• 21:18
  Speaker 1: trying year, but it's true that which does not kill
• 21:22
  Speaker 1: you makes you stronger. And I think I've come out
• 21:25
  Speaker 1: of COVID stronger with exciting new opportunities that would have
• 21:30
  Speaker 1: never come up before with Phillips and my continuing relationship
• 21:34
  Speaker 1: with Delbani, and there are some pizza restaurants in the
• 21:38
  Speaker 1: future expanding. I'm just I'm just waiting a little bit
• 21:42
  Speaker 1: right now until this all calms down with the vaccines here.
• 21:45
  Speaker 1: So hopefully my husband seems to think that by the
• 21:48
  Speaker 1: fall things should normalize again, so I hope so well.
• 21:52
  Speaker 1: I want to stay. First of all, you're amazing and
• 21:56
  Speaker 1: for me for and to call you the meatball queen,
• 21:58
  Speaker 1: and you're beautiful. They you know, it really is struggle.
• 22:01
  Speaker 1: I'm just going to the struggle but you you wanted twice.
• 22:03
  Speaker 1: You deserve that title. Secondly, I'm I'll tell your PR
• 22:07
  Speaker 1: people to contact me. I'm gonna send you a photo
• 22:09
  Speaker 1: of my kitchen so you can see. Because what I
• 22:12
  Speaker 1: want you to understand, d A, is that I'm the
• 22:14
  Speaker 1: real deal. When I come to food, I will I
• 22:17
  Speaker 1: get up at four o'clock. I probably get them off
• 22:20
  Speaker 1: for this six. My staff are coming in. They have muffins,
• 22:22
  Speaker 1: way known, they have some corn bread way now. I've
• 22:26
  Speaker 1: done a taco salads for them. I've done barbecue settings
• 22:30
  Speaker 1: for them. I enjoy That's the part that relaxes me.
• 22:33
  Speaker 1: I don't smoke, I don't drink, and that this is negative.
• 22:36
  Speaker 1: I just enjoyed life and that's part of the you know,
• 22:39
  Speaker 1: God gave me the gift and I can do with
• 22:41
  Speaker 1: things and I can share. And so I'm just telling
• 22:43
  Speaker 1: you is that I'm gonna send you my address and
• 22:46
  Speaker 1: uh letting you know that I'm gonna send you lots
• 22:49
  Speaker 1: of Phillips stuff and we're gonna start cooking together and
• 22:53
  Speaker 1: hopefully you'll see all the exciting things that I'm doing
• 22:56
  Speaker 1: with Phillips this year. We really are are it's a
• 22:59
  Speaker 1: it's an exciting relationship that we started. And you know
• 23:03
  Speaker 1: what's interesting, The number one Google search that occurred with
• 23:08
  Speaker 1: food when COVID happened was not what recipe, but how
• 23:12
  Speaker 1: to cook? So I'm hoping and I think you're the
• 23:15
  Speaker 1: same way, that there is a return to cooking because
• 23:18
  Speaker 1: it's a way to show joy and love, you know,
• 23:21
  Speaker 1: on first generation from Italian immigrants. That's how my mother,
• 23:24
  Speaker 1: God rest her soul, showed her love to me every day.
• 23:28
  Speaker 1: And I don't know if you know this really quick.
• 23:31
  Speaker 1: I used to be a lawyer for half in half
• 23:33
  Speaker 1: a minute, but I left to follow my passion for
• 23:37
  Speaker 1: food because I love to feed people and I love
• 23:40
  Speaker 1: to bring people together. And I think at the end,
• 23:43
  Speaker 1: that's what it's all about. And when you follow your passion,
• 23:46
  Speaker 1: success follows well, you know. But I remember I've read
• 23:50
  Speaker 1: that we talked about it for the first time when
• 23:52
  Speaker 1: you left your career as a lawyer. I think the
• 23:54
  Speaker 1: A seven I believe. Yeah, I remember, uh and and
• 24:01
  Speaker 1: I always because that's important because it was important for
• 24:04
  Speaker 1: me because a lot of people don't follow their dreams
• 24:06
  Speaker 1: because they fear they are known. And I see the
• 24:09
  Speaker 1: journey that you've been part of and I'm really the
• 24:12
  Speaker 1: reason I like my show is that you know, I've
• 24:15
  Speaker 1: watched my relationships grow and I consider you one of
• 24:17
  Speaker 1: those great relationships. And to see that you were a
• 24:20
  Speaker 1: couple of unknown people you came on my show, respected
• 24:23
  Speaker 1: what I was trying to do, and I promoted your brand.
• 24:25
  Speaker 1: And to see now that you'll be in such a
• 24:26
  Speaker 1: strong entrepreneur And the funny part about this is that
• 24:29
  Speaker 1: I'm already purchasing and participating at front Gate and I
• 24:33
  Speaker 1: bought the Phillips already and got Banni. And you're gonna
• 24:36
  Speaker 1: You're gonna send me a recipe or some device on
• 24:38
  Speaker 1: how I can be five many uh uh pasta, which
• 24:41
  Speaker 1: is crazy, and this recipe on how to do chocolate
• 24:44
  Speaker 1: in seven minutes. I'm gonna tell you you have no
• 24:48
  Speaker 1: have no fear Rahand McDonald. The thing I want to
• 24:50
  Speaker 1: do first is please tell your PR person to email me.
• 24:55
  Speaker 1: I want let you see that Rashan is very serious
• 24:57
  Speaker 1: about this kitchen. I'm gonna send you up photo of
• 25:00
  Speaker 1: my kitchen and I want to see a photo in
• 25:03
  Speaker 1: my office and you go, He's the truth, because when
• 25:05
  Speaker 1: you talk to me, I want you to know you're
• 25:07
  Speaker 1: talking to the truth. Not a hype man, not a
• 25:10
  Speaker 1: man trying to make Dinna good, trying to make a field.
• 25:14
  Speaker 1: Get inside. Now, I'm the real deal. I love dessert,
• 25:17
  Speaker 1: I love food. I love It's more people come on
• 25:20
  Speaker 1: my show who are chiefs than any talk show in
• 25:23
  Speaker 1: the country. I have everybody on my show I have
• 25:25
  Speaker 1: and on my show. I rock on my show. I
• 25:27
  Speaker 1: Samuel said on my show, I was talking to show
• 25:29
  Speaker 1: so this earlier on my show. Every cheff comes on
• 25:32
  Speaker 1: my show because they know I love food. I have
• 25:35
  Speaker 1: a passion to support the branches. You guys career. I
• 25:38
  Speaker 1: know y'all got victimized by COVID and eighteen. I'm gonna
• 25:40
  Speaker 1: help drag y'all out of that and let y'all know
• 25:43
  Speaker 1: that your boy is there with you. More importantly, I'm
• 25:46
  Speaker 1: a fan. You look fantastic, meatball queen, and don't stop.
• 25:50
  Speaker 1: Thank you so much for Sean. Thank you. Yeah so
• 25:53
  Speaker 1: I Mikey, people are listening in and there's gonna you
• 25:57
  Speaker 1: send me that photo Today I'm gonna see to you
• 25:59
  Speaker 1: all the beautiful products from Phillips and we're gonna get cooking.
• 26:03
  Speaker 1: Thank you. I appreciate you. Bye bye bye. If you
• 26:07
  Speaker 1: want to hear more money making conversations, Please go to
• 26:09
  Speaker 1: Money Making Conversation dot com I with Sean McDonald, I
• 26:12
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