Latest / The Steve Harvey Morning Show / CLEO TV's Chef Jernard Wells talks about his Real Men Cook Father’s Day National Virtual Broadcast Celebration

Transcript

CLEO TV's Chef Jernard Wells talks about his Real Men Cook Father’s Day National Virtual Broadcast Celebration · The Steve Harvey Morning Show

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Speaker 1: All right, we're at home with Claire, who is warming
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Speaker 1: Rashan McDonald. I will know he's giving me advice to
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Speaker 1: my man, Rashan McDonald money making conversations. Here we come.
2:22
Speaker 1: Welcome to money making Conversation. I am your host, Rashan McDonald.
2:26
Speaker 1: It is time to stop reading other people's success stories.
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Speaker 1: You hear me say that every week, people always talking
2:30
Speaker 1: about their gifts and passion. We'll leave with your gifts
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Speaker 1: and don't let your age, friends, family or co workers
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Speaker 1: stop you from planning or living your dreams. The interviews
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Speaker 1: I bring to you on this shorts for you their celebrities, CEO,
2:43
Speaker 1: entrepreneurs and industry decision makers. My guests is one of
2:45
Speaker 1: my all time favorite friends and well as entrepreneurs, is
2:49
Speaker 1: Chef Gernard Wells. He's this year he's the official host
2:53
Speaker 1: a Real Man Cook National Virtue event broadcasting live on
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Speaker 1: Father's Day from Centennial Olympic Park and at After, Georgia.
3:01
Speaker 1: This is their annual celebration of Black Fathers and feature
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Speaker 1: dishes prepared by celebrity chefs, Celebrity Fathers and everyday fathers.
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Speaker 1: Chef you recently want another National Award for his cooking
3:11
Speaker 1: TV show New Soul Kitchen on Cleo TV at the
3:14
Speaker 1: Taste Awards. Chefs yours also a certified nutritionists and it's
3:18
Speaker 1: been on that mission and improve his own health. So
3:21
Speaker 1: he figured out why not make his own line of supplements.
3:24
Speaker 1: We're here, I got it all here, y'all, all his
3:26
Speaker 1: papers about camp when he come on myself, chefs to
3:29
Speaker 1: know well is selling he is the He a pitchman
3:32
Speaker 1: to y'all. By the way, please working the money and
3:34
Speaker 1: make conversations. My good friend, the best chef that I know.
3:37
Speaker 1: Chefs you know, well, hello, you know it's always pleasant. Man,
3:46
Speaker 1: what stop laughing. We'll stop laughing there, we'll stop laughing.
3:49
Speaker 1: My producer should go, Could you clear up your death? No, no,
3:52
Speaker 1: I can't clean my death because all this about chef
3:55
Speaker 1: you know where he had printed out everything and make
3:57
Speaker 1: sure if I tell the kids, I can't read. He
3:59
Speaker 1: got a real big and nothing. I mean, I could
4:02
Speaker 1: have wrote it down like I know. He wanted to
4:03
Speaker 1: show your pictures. Look at it right there. Look at that.
4:06
Speaker 1: That's the that's the gummies right there, thirty gummies right there.
4:10
Speaker 1: That's the body butter right there. You know what I'm saying.
4:12
Speaker 1: And then if you if you got brittle ball, he
4:14
Speaker 1: got you covered death too right there, healthy ball and
4:17
Speaker 1: hard support. All this is about making your life better
4:21
Speaker 1: because you have lost weight as well, that made your life.
4:24
Speaker 1: Made a conscious effort to improve the quality of your
4:26
Speaker 1: life as well, correct, Chef r Wales, That is correct.
4:30
Speaker 1: You know. Um, as we were going through the pandemic,
4:33
Speaker 1: you know, I decided, Hey, now that I'm homeborn, not
4:36
Speaker 1: traveling and feline as much as our originally was, now
4:39
Speaker 1: it's time to really just focus on me and use
4:41
Speaker 1: that time wisely. And I took that time really to
4:45
Speaker 1: start riding bikes with with the children, walking on trails
4:48
Speaker 1: with the wife, and and just focusing on me and
4:51
Speaker 1: riching and my riching and mind my better being in life,
4:54
Speaker 1: because what what's the purpose to become successful and then
4:59
Speaker 1: spend all your time and all your money up and
5:01
Speaker 1: trying to stay alive when I can change the narrative,
5:05
Speaker 1: you know, not just for myself, but just be a
5:07
Speaker 1: positive mindset from my family, because I got a lot
5:09
Speaker 1: of people depending on me, even the employees depending on me.
5:12
Speaker 1: And so that's one of the key things that I
5:15
Speaker 1: saw that's really important that we tend to start chasing
5:18
Speaker 1: the American dream and we forget about the way of
5:21
Speaker 1: being and who who we are. And over the course
5:23
Speaker 1: of that journey, you know, I've I've lost over sixty
5:25
Speaker 1: some pounds and still going. You know, it's it's not
5:29
Speaker 1: a h an instant result. But it's a lifestyle. And
5:33
Speaker 1: that's how I look at it, just as a lifestyle
5:35
Speaker 1: in a way of being and just making it a
5:38
Speaker 1: habit to consciously control what I do. And you know,
5:41
Speaker 1: even with New Soul Kitchen, um My showing Cleo TV,
5:45
Speaker 1: that's what it's about. It's about showing people how to
5:48
Speaker 1: take the food that we love and that we eat
5:50
Speaker 1: and modify for for today's healthier lifestyle. Except at the
5:54
Speaker 1: same time having some great stuff. Speaking of that, I
5:57
Speaker 1: know Rashaun's kids and man, you'd be throwing it down
6:00
Speaker 1: and keeping me hungry. Man. So so you you you're
6:03
Speaker 1: making it hud for a brother. No, no, no, no, no, man,
6:05
Speaker 1: you don't want I'm just an amateur. You're a professional. Now.
6:08
Speaker 1: I've been seeing you on the Food Network win in
6:12
Speaker 1: championship to see this is what I can't do that
6:15
Speaker 1: you can do. I can't just go in the kitchen.
6:18
Speaker 1: Somebody said make it. I would like faith what happened
6:22
Speaker 1: to that black dude or he felt like cause you'll
6:24
Speaker 1: asked him to do something on the spot. I gotta
6:26
Speaker 1: prep you gotta give me a recipe a hand of time.
6:29
Speaker 1: They don't do that on those contests. They tell you
6:32
Speaker 1: right then and there what you're supposed to make. Correct.
6:36
Speaker 1: That that is correct, you know when they when they
6:38
Speaker 1: show you. That's part of the adrenaline, the whole excitement.
6:41
Speaker 1: When when we're competing on those shows like Cutthroat Kitchen
6:44
Speaker 1: and all those different shows of us competing on, you
6:47
Speaker 1: don't know what you're getting ready to make until they
6:49
Speaker 1: announced it right on Cameron. When they tell you have
6:51
Speaker 1: thirty minutes to create this dish, that's thirty minutes in
6:55
Speaker 1: real time, right, so you're really working on the flying
6:58
Speaker 1: I learned. I learned to master that already. One of
7:01
Speaker 1: the things was being a Mississippi boy when they would
7:04
Speaker 1: when they would challenge me and take different things from me.
7:07
Speaker 1: I didn't have a lot of cooking equipment going up anyway,
7:09
Speaker 1: so it was normal. You tell me, I gotta make
7:12
Speaker 1: some I gotta make some pasta. But I can't use
7:16
Speaker 1: regules spaghetti, you know, I do how to get my
7:19
Speaker 1: flower and and make my own pasta dough and things
7:22
Speaker 1: like that. They're like, hey, you gotta you gotta make
7:24
Speaker 1: some meat balls, but you can't use ground beef there. Well,
7:27
Speaker 1: I look, guess what I'm gonna grab. I'm gonna grab
7:29
Speaker 1: some mushrooms and some things like that inform them into
7:32
Speaker 1: two little balls. And didn't come up with a cool
7:34
Speaker 1: story to tell the jigs while growing. This is all
7:37
Speaker 1: I had. I'll tell you something on the reel. I
7:40
Speaker 1: remember because I come from a big family Houston, Texas,
7:43
Speaker 1: six sisters, two brothers, and we didn't have this is
7:45
Speaker 1: a true story about me in my life. We didn't
7:47
Speaker 1: have all the dish, all the spoons and fogs and knives,
7:51
Speaker 1: and so I swear to you man, I able to
7:54
Speaker 1: spoon everything, you know, if it was a piece of meat,
7:57
Speaker 1: I couldn't with a spoon. And then when I was
7:59
Speaker 1: in college, man, my friends would look at me and
8:02
Speaker 1: I'll just cutting at meat with that spoon. They go,
8:05
Speaker 1: for sure, what you're doing? I go, I'm even. They go, hey, man,
8:09
Speaker 1: there's a fork and a knife. I go, okay, and
8:13
Speaker 1: you can use that to cut your meat. I go, dude,
8:15
Speaker 1: I've been doing this all my life with the spoon
8:18
Speaker 1: because when you when you don't have it, then you
8:21
Speaker 1: may do what you have and so and that's what
8:24
Speaker 1: that's the mentality of a lot of people don't do
8:26
Speaker 1: in the business world. They feel they gotta have everything.
8:29
Speaker 1: They got to have the right that the temper, you've
8:32
Speaker 1: gotta be right, the right amount of food have to
8:34
Speaker 1: be delivered. Sometimes it isn't. You have to make make
8:37
Speaker 1: do with what you have. And that's what I did
8:39
Speaker 1: in my life until later on. Now, of course I
8:41
Speaker 1: use a knife and a fall because I've grown up
8:43
Speaker 1: and realized that's what the two. But when I was
8:45
Speaker 1: growing up brother, I grabbed the first spoon I got
8:48
Speaker 1: because if I didn't get the spoon with, somebody else
8:50
Speaker 1: got it. So I held that I've watched my spoon
8:54
Speaker 1: with the spoon, with this spoon, with the bed with me.
8:56
Speaker 1: I kept bo spool because with cereals being served, if
8:59
Speaker 1: you know, trying to eat some you know that's already
9:04
Speaker 1: I'm just al gonna sound like the spoon became an
9:07
Speaker 1: extension of you, one of the person famie, your your
9:11
Speaker 1: very own that but that is so true. What what
9:15
Speaker 1: when you when you learn to master the art of
9:18
Speaker 1: whatever it is you're doing without. When you do have,
9:23
Speaker 1: you can create so much more. And a lot of
9:24
Speaker 1: people don't even realize all of these things are just
9:27
Speaker 1: grooming us to or what we're stepping into. Like you
9:31
Speaker 1: was you were speaking about, you know, you have to
9:33
Speaker 1: have everything set up, and that was one of the
9:35
Speaker 1: things after I after I finished college that actually I
9:38
Speaker 1: went to an HBC rust college, but after I finished
9:41
Speaker 1: there and went to Culinary Arts School, one of the
9:43
Speaker 1: things that I paid all that money to go to
9:46
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9:49
Speaker 1: and that's me some plots. It's French for getting everything
9:52
Speaker 1: in order. And a lot of people when they watched
9:55
Speaker 1: watch me on my cooking show New Soul Kitchen or
9:57
Speaker 1: even watching you cook, what they learned is when we're
10:00
Speaker 1: starting off, we already have our ingredients already laid out,
10:04
Speaker 1: and that's what allows us to cook within a fraction
10:06
Speaker 1: of the time that we're cooking them because just by
10:09
Speaker 1: pre prepping, slicing and dicing, having everything laid out and
10:13
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10:15
Speaker 1: And that's one of the things that I even teach
10:17
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10:21
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10:37
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10:40
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Speaker 1: when I look at what you do, and you know
13:03
Speaker 1: if preparation is the key, because if you look at
13:05
Speaker 1: any recipe, they'll tell you like an hour and a half.
13:08
Speaker 1: Now an hour it's the preparation time. The half it's
13:12
Speaker 1: just a cooked time. And so so you know because
13:15
Speaker 1: a lot of people they really, you know, put if
13:17
Speaker 1: it says a quarter the quarter teaspoon of salt, put
13:21
Speaker 1: the salt out there, okay, or half a couple of milk,
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Speaker 1: put the milk out there. And it was so easy
13:27
Speaker 1: once you accept the responsibility of prep properly to key
13:30
Speaker 1: to successful baking and cooking. If you don't want to prep,
13:34
Speaker 1: then you're wasting your time to get out the kitchen
13:35
Speaker 1: and keep going to uh A jack in the box
13:38
Speaker 1: somebody's like that fast food you fast food friendly. That's
13:40
Speaker 1: what I call you, fast food friendly. Well you don't
13:42
Speaker 1: want to prep that. That is so true. And you
13:45
Speaker 1: know a lot of people that believe, especially because we
13:48
Speaker 1: believe in the old school method. Well, look, I don't
13:51
Speaker 1: believe in measuring anything. I cook the old school away.
13:54
Speaker 1: I just toss it in and tell it like like
13:56
Speaker 1: our great grandparents and things did. The thing is they
13:59
Speaker 1: were the originators of the recipes that we follow. But
14:03
Speaker 1: when you actually follow a recipe that controls the consistency.
14:07
Speaker 1: Have you ever wonder when you go to that favorite
14:09
Speaker 1: restaurant why the food is spot on every time and
14:12
Speaker 1: it's so good. It's because they're following that recipe. And
14:16
Speaker 1: if you want to create food in the comfort of
14:18
Speaker 1: your home home the same time, you a measure at
14:20
Speaker 1: those ingredients right now, you know you can. Now you're
14:23
Speaker 1: the king of baking, Rashaun. Now when it comes to
14:26
Speaker 1: saltan and cooking on top of the stove, you know
14:29
Speaker 1: you you can kind of fudge and play with it.
14:31
Speaker 1: But when it comes to baking, that's the killerstry. Those
14:34
Speaker 1: those ingredients got to be spot on because if those
14:37
Speaker 1: ingredients not spot on you wonder why I made the
14:39
Speaker 1: cake and the cake looks like a pancake instead of
14:42
Speaker 1: an actual, actual pound cake. That was the freestyle bank,
14:47
Speaker 1: you poler. They're just flowing out the pan, just just
14:50
Speaker 1: a little ugly little moss there and the oven going on,
14:53
Speaker 1: frightening your kids smell. You're also on fire. But that's
14:57
Speaker 1: all part of being a chef and being rocking out
15:00
Speaker 1: as a superior talent, because that's what you are, chefting
15:03
Speaker 1: our weell. You're on national TV shows and you have
15:06
Speaker 1: to be there with celebrities, what anchors who've been there,
15:09
Speaker 1: done that, who've seen it? How do you deal with that?
15:13
Speaker 1: Being able under pressure like that? Because I got that,
15:15
Speaker 1: I got the game the contest shows on Food Network
15:18
Speaker 1: and cooking channels and things like that. But when you're
15:21
Speaker 1: on Today's show, Good Morning America, a tamarn Hall show,
15:25
Speaker 1: or any other talk show that you've done in the past,
15:27
Speaker 1: how you deal with that on the spot pressure of
15:30
Speaker 1: delivering the goods? And you know, one of the ways
15:34
Speaker 1: how deliver deal with that is it it took two
15:37
Speaker 1: years and times of training. People are watching me on
15:40
Speaker 1: those shows and any of the other noble ships that
15:42
Speaker 1: are watching those shows and then said, oh man, it
15:44
Speaker 1: looks so easy. Yeah, I can go and do it.
15:46
Speaker 1: And then they do it and they fumble because with
15:49
Speaker 1: those shows, we have to create a dish in three
15:51
Speaker 1: minutes because typically that's the amount of time they give
15:54
Speaker 1: us on those on those shows. Today's show Good Morning
15:57
Speaker 1: American knows you have anywhere from three to five men
16:00
Speaker 1: is to create a whole dish to typic would take
16:02
Speaker 1: thirty to forty five minutes to make several things. First
16:05
Speaker 1: of all, because you have home court advantage, you always
16:07
Speaker 1: determine a recipe that you can control and that you're mastering,
16:11
Speaker 1: that you know, so you don't have a lot of
16:12
Speaker 1: talking fumbles. The second thing is, as we call it,
16:16
Speaker 1: the TV magic, meaning that you already have a finished
16:20
Speaker 1: product on hand, and you take that. You take the
16:23
Speaker 1: view through the process of seeing you creating this dish,
16:27
Speaker 1: but you always know you're gonna have that product to
16:29
Speaker 1: reveal at the end, and then you're gonna taste it
16:32
Speaker 1: and describe it. The second thing is is having your
16:35
Speaker 1: cooking chops lined up with your talking chops, and see
16:39
Speaker 1: a lot of people like cooking chops talking chalks. Yeah,
16:42
Speaker 1: it's two parts to any cooking segment that you watch
16:45
Speaker 1: the TV presenting the food and talking about the food
16:49
Speaker 1: and actually entertaining. See people see cooking shows and they
16:52
Speaker 1: just think, oh, it's all about cooking. But you gotta
16:54
Speaker 1: remember it's a hard seal to sell somebody to want something,
16:57
Speaker 1: to want to follow you through a camera lens because
16:59
Speaker 1: it can ain't smelling, they can't taste it, but you
17:02
Speaker 1: gotta be descriptive with it. And it just took years
17:05
Speaker 1: of work in that way. That really taught me that. Now,
17:07
Speaker 1: the people who really honed in on teach me that
17:10
Speaker 1: was when I did Food Network start with Bobby Flay
17:13
Speaker 1: and Jia and you know I walked away as the
17:15
Speaker 1: runner up on that show, but they've really taught me
17:17
Speaker 1: how to hone in on that skill and really just
17:21
Speaker 1: work harder. And then what I did when I got home,
17:23
Speaker 1: I just kept doing it over and over because we
17:26
Speaker 1: have the practice to show ourselves show as we say,
17:29
Speaker 1: show thatself approved. And when I learned it and got
17:32
Speaker 1: it down to a signs and led me to having
17:35
Speaker 1: my own show, which is new so kissing it might
17:37
Speaker 1: I add. I don't know if you know, Rashan, but
17:39
Speaker 1: I'm gonna produce on that show. So I'm also playing
17:42
Speaker 1: a part in producing my own content to listening you
17:48
Speaker 1: pro fin and listen that what you should have said, Richt,
17:51
Speaker 1: I finally listen to you, and after that gonna be
17:55
Speaker 1: executive producer. Okay, because that's how it really worth, because
17:59
Speaker 1: your talent. That it only works because of your talent.
18:02
Speaker 1: And so once talent, get out of that fear, you know,
18:05
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Speaker 1: telling you all the right process. You know, if it
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Speaker 1: brain and all those things. And so New Soul Kitchen,
18:22
Speaker 1: let's bring up everybody up to speak because we got
18:23
Speaker 1: a lot of talk like to talk about is early
18:26
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18:27
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18:30
Speaker 1: Kitchen outside of the second favorite show. That you do
18:33
Speaker 1: is the best thing you ever had. That boy, so
18:37
Speaker 1: you got that, you got that finger looking good conversation
18:40
Speaker 1: when you're talking sometimes chefs, you know, our whel is
18:43
Speaker 1: on that show, I'll be like getting hungry. But let's
18:46
Speaker 1: talk about New Soul Kitchen before we go. The best
18:48
Speaker 1: thing you have read now, New New Soul Kitchen. It's
18:52
Speaker 1: it's on Cleo TV. And Cleo TV is a is
18:55
Speaker 1: an African American network for millennial women of color. Um
19:00
Speaker 1: but one of the things that we've pride ourself in's
19:03
Speaker 1: become a thriving network with millions and meters of viewers
19:06
Speaker 1: and they can you can watch the show nationwide. And
19:09
Speaker 1: then we've crawled, We've we've really crossed over culture. So
19:12
Speaker 1: we have a very diverse culture that's watching. As a
19:15
Speaker 1: matter of fact, New Soul Kitchen is the number one
19:17
Speaker 1: showing the network and the old to Me led to
19:20
Speaker 1: Me create spending off a new another show which is
19:23
Speaker 1: New Soul Kids and Remix. So I knew so Kids
19:26
Speaker 1: and New Soul Kids and Remix, and I show people
19:28
Speaker 1: how to create amazing meals and fifteen minutes or less
19:32
Speaker 1: and doing that time frame, it's about vetting out the
19:34
Speaker 1: different products that they that they that they are shot
19:37
Speaker 1: for and and I don't believe and as we say,
19:39
Speaker 1: cooking over its cooking over people's head. You know, just
19:42
Speaker 1: to show them. I know, all the fancy ingredients and
19:45
Speaker 1: all the fancy words, I believe in reaching the people
19:48
Speaker 1: where they are. You know, if you're going to the
19:50
Speaker 1: grocery store and you're shopping, you you're getting your standard stuff.
19:52
Speaker 1: You know, your cabbage and collar greens and sweet potatoes,
19:55
Speaker 1: your steak or your sea fool things like that. I'm
19:58
Speaker 1: not sending you to go get the the fog grow
20:01
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20:03
Speaker 1: gotta go to the special shows. I'm talking to the
20:06
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20:08
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20:13
Speaker 1: So kitchen is to show the world, even though we
20:15
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20:18
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20:22
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20:25
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20:29
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20:31
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20:34
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20:36
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22:20
Speaker 1: episodes of Best Thing You Have eight and said, man,
22:24
Speaker 1: you started naming different places to koet, like one place
22:27
Speaker 1: down in Athens, Georgia. There was a place right there
22:30
Speaker 1: in Atlanta, and there was another place up in Tennessee.
22:34
Speaker 1: Tell us to your favorite all time the best thing
22:38
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22:42
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23:11
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23:19
Speaker 1: some of the some of the most amazing places that
23:22
Speaker 1: that that I really love love eating that is. It's
23:27
Speaker 1: one that's in uh in l A. That's called Harold
23:30
Speaker 1: and Bells. It's uh yeah, amazing food, amazing family owned
23:44
Speaker 1: restaurant that really specializes in the occasion in creoles cuisine
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24:01
Speaker 1: Harolyn Bell's. Harolyn Bell's, by far is probably one of
24:04
Speaker 1: the best ones. But now showing some love here and
24:08
Speaker 1: in Atlanta, Georgia, I think one of my all time
24:11
Speaker 1: favorite restaurants is c Ellis. You know, I really love
24:14
Speaker 1: c Ella. C Ellis Is over at the Battery. Now
24:16
Speaker 1: there's one particular dish that I think c Ellis, because
24:19
Speaker 1: I always hone in and pick several dishes that I
24:21
Speaker 1: think it's done. Where c Ellis does creates a dish
24:25
Speaker 1: that's a barbecue shrimp dish, and it's not barbecue shrimp
24:29
Speaker 1: in the anstence of what you think when you think
24:32
Speaker 1: about barbecue shrimp on the grill. They create a unique
24:37
Speaker 1: sauce that's made with wooster share butter, and then they
24:41
Speaker 1: tossed the shrimping there with lemon juice with the head
24:44
Speaker 1: on so and and they don't cook it in the skillet.
24:47
Speaker 1: They bake it in the oven. So when you're baking
24:49
Speaker 1: it and you're blending all those spices together, the onions,
24:53
Speaker 1: the garlic, it allows that that stock from the shrimp
24:56
Speaker 1: and the shrimp shell to really saturate in of the
25:00
Speaker 1: flavor and the sauce of of the whole dish. And
25:02
Speaker 1: when they bring it out, you have all these beautiful, beautiful,
25:06
Speaker 1: bright preak shrimp that's covered smothered in this creamy sauce
25:10
Speaker 1: and it served with garlic toast. Man that that's one
25:13
Speaker 1: of the dishes I can keep going back and keep
25:16
Speaker 1: going back forth. Um so, and you know I've been
25:19
Speaker 1: doing the best things I ever ate for for actually
25:22
Speaker 1: quite a few few years now going into the fifth
25:25
Speaker 1: season doing that one and best things I ever ate
25:28
Speaker 1: led me to another opportunity where I have a show
25:31
Speaker 1: that I contribute on this on Oprah Winfrey's network, because
25:35
Speaker 1: you know they have a nice they have a nice
25:37
Speaker 1: food platform now and uh it's called On in the Kitchen.
25:41
Speaker 1: And the show that I do on Oprah Winfrey's network
25:45
Speaker 1: is called Food Fantasies. So if you hadn't seen Food Fantasies,
25:49
Speaker 1: you definitely have to check that out. I do a
25:51
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25:55
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25:58
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26:00
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26:03
Speaker 1: Then create a nice good tim cure batter. Toss him
26:06
Speaker 1: in there with some creole spices, fried and bad boys
26:09
Speaker 1: up and you're talking about some good eating. You won't
26:12
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26:15
Speaker 1: I thought he gonna let me off the hoop. Then
26:16
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26:20
Speaker 1: Now you got the business thing we gotta talk about.
26:22
Speaker 1: Now you got a business with me with your friends
26:24
Speaker 1: and the doctor Scott and Contessa Metcalf over Bravo was
26:28
Speaker 1: Married to Medicine. And you gotta line, and I think
26:31
Speaker 1: I'm holding up that line in front of me right now.
26:33
Speaker 1: Tell me about how did that come about? I know
26:35
Speaker 1: you know a lot of people. Why were they important
26:38
Speaker 1: to get into business with over a Bravo's television very
26:41
Speaker 1: successful show Marriage to Medicine, Dr Scott and Contessa Metcalf. Yes,
26:46
Speaker 1: and and that's one of the things that says that
26:49
Speaker 1: Dr Scott and Contessa Medcalf husband and wife couple to
26:53
Speaker 1: amazing doctors that continue to keep striving in their knowledge.
26:57
Speaker 1: They actually have a doctor's office that's over in Buckhead
27:01
Speaker 1: um Integrade of Integrade of Medicine. And one of the
27:05
Speaker 1: things as I'm on on my health journey of eating well,
27:09
Speaker 1: Um Scott and I we we we created a YouTube
27:13
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27:18
Speaker 1: me being the chef, always want to go renegade off
27:20
Speaker 1: the plane and I got the dock of here advised me, hey,
27:23
Speaker 1: are you gonna cook this? Want you to put this
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27:27
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27:30
Speaker 1: my it's saying shift, well, you know it's okay to
27:32
Speaker 1: eat this, you can do this right, and they give
27:35
Speaker 1: me that amazing advice. But as being great friends, they've
27:38
Speaker 1: been amazing friends. We came together to create Hope Doc Neutraceuticals.
27:43
Speaker 1: Hope Doc Neutraceuticals is a vitamin and supplement line of
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28:25
Speaker 1: We also, as a matter of fact, it's funny you
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Speaker 1: important to have a healthy sleep sleep style as well.
28:43
Speaker 1: And that's one of the things that you, Richelle, do
28:45
Speaker 1: you still get up at four thirty in the morning
28:47
Speaker 1: every more o'clock the beach. Don't cheat me, Man, four
28:50
Speaker 1: a m. Don't you cheat me. I'll reach across this camera,
28:53
Speaker 1: get you, slap you upside there four o'clock. Man, talk
28:56
Speaker 1: to me. Man, just stops the roll. I want to
28:59
Speaker 1: I want to do one of rank Thomas come from.
29:00
Speaker 1: Y'all gotta hire me and you'll be happy to right.
29:05
Speaker 1: You get them to win because one of the things
29:07
Speaker 1: we learned the older than we get the lord to
29:10
Speaker 1: stoss their own level drop. So it's key to having
29:13
Speaker 1: the right right balance of t stoster on. That stason
29:17
Speaker 1: has its benefits outside of just having that that healthy
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Speaker 1: boost the energy and if you want to keep if
29:23
Speaker 1: you want to keep that love like to the next level.
29:25
Speaker 1: It ain't nothing wrong with having to look extra two
29:27
Speaker 1: stars the wrong. Hey, look, you know I'm a father nine,
29:30
Speaker 1: so I ain't complained, and I hope to miss ain't complaining.
29:33
Speaker 1: Needs I gotta father one. I gotta catch youp I
29:36
Speaker 1: need some to stop the wrong take. I need to
29:39
Speaker 1: take Trust me, if you're getting up at four o'clock
29:43
Speaker 1: in the morning, I'm sure you've got a lot of
29:46
Speaker 1: two stars the wrong because he takes it takes a
29:48
Speaker 1: deal when the early bird do get the work. You know,
29:52
Speaker 1: it's really great talk to me, but we gotta make
29:55
Speaker 1: sure we talked about one of the primary reasons why
29:57
Speaker 1: you're coming on the show, Father's Day. We can just
30:00
Speaker 1: I'm up. You're going to be the host a Real
30:03
Speaker 1: Men Cook, the Nashville Virtual show Celebrity Chefs, Celebrity Cooks,
30:08
Speaker 1: Celebrity Fathers will be shared Mills. You'll be a certenial
30:11
Speaker 1: Olympic Park in Atlanta, Georgia. Talk about how that came about.
30:15
Speaker 1: Talk about the experience. I think it's gonna be three
30:17
Speaker 1: pm to six pm Eastern Standard time or I mean
30:21
Speaker 1: Central Standard time. Would you be four to seven Eastern?
30:24
Speaker 1: I believe so talk about that because I'm so excited
30:26
Speaker 1: for you, because I really do love that that event
30:29
Speaker 1: and her son and I think it's just fantastic and
30:32
Speaker 1: be doing it for thirty two years. Yes, Real Men
30:35
Speaker 1: Cook has been going on for thirty two years. It's
30:37
Speaker 1: an amazing event. I started out with Real Men cook
30:42
Speaker 1: roughly around two thousand and in three or so. Because
30:45
Speaker 1: I'm even though I have this heavy Southern accent, I'm
30:48
Speaker 1: originally a Chicago native. That's why I was born and
30:50
Speaker 1: raised before moving to the South. So even when I
30:53
Speaker 1: was living in a South I would always travel back
30:57
Speaker 1: home to Chicago to participate in and Ved and Royal
31:01
Speaker 1: you know, amazing as well as Kofi uh Themorial family.
31:05
Speaker 1: Amazing family, and they've really just embraced me and saw
31:10
Speaker 1: saw the gift to me, even at a young and
31:13
Speaker 1: early Asian. And I'm even I'm still a stunt. It's
31:16
Speaker 1: at the fact that at one point I'm playing a
31:19
Speaker 1: part with Real Man Cooking, cooking alongside President of Barack Obama.
31:23
Speaker 1: But of course at the time he was senter to
31:25
Speaker 1: Obama and and who would have knew one day I
31:27
Speaker 1: could say, hey, I cooked alongside the president. Do even
31:31
Speaker 1: see that his favorite his favorite dish at the time
31:33
Speaker 1: with shrimp, one of the things that he truly loved. Um.
31:36
Speaker 1: But Real Men Cooking celebrates fathers, and its celebrates those
31:40
Speaker 1: that are father figures, and it's every it's every year
31:44
Speaker 1: on Father's Day and they hosted around They hosted around
31:47
Speaker 1: the world from Chicago to Atlanta and North Carolina, so
31:51
Speaker 1: many amazing cities as well. This year, we will be
31:55
Speaker 1: broadcasting live um Real Men Cook from sentence into your park,
32:00
Speaker 1: so those that can't come out and stream with us,
32:03
Speaker 1: that can't come out and actually hanging person. I have
32:06
Speaker 1: some amazing chefs that's gonna be doing some live cooking
32:09
Speaker 1: demos giving us some amazing food samples. We're gonna have
32:12
Speaker 1: a host of food trucks out sharing their cuisine as well.
32:16
Speaker 1: I'm gonna be streaming live on all of the Real
32:18
Speaker 1: Men Cook platforms as well. I'll also be doing a
32:22
Speaker 1: live stream on Cleo Cleo TVs Instagram page. So we're
32:27
Speaker 1: gonna make sure that we get the word out because
32:29
Speaker 1: one of the things that is being a father and
32:32
Speaker 1: an African American father, I understand how it's key that
32:36
Speaker 1: we continue to lead by example and show our young
32:40
Speaker 1: men and our young women that are coming up behind
32:43
Speaker 1: us how important it is to have those dads in life.
32:46
Speaker 1: And if you don't have that biological dad, that the
32:49
Speaker 1: person that's filling in that gap in the neighborhood, in
32:52
Speaker 1: the community, in your homes, your dad to show that
32:55
Speaker 1: appreciation and show how we give love because I want
32:59
Speaker 1: to break that that stigmatism of people thinking that the
33:03
Speaker 1: African American family is that the father is the absentee
33:06
Speaker 1: father in the house. It's not, and it's not always
33:10
Speaker 1: the case. We're there and we want to be heard
33:12
Speaker 1: and we want the world to see us. And that's
33:15
Speaker 1: why it's so important that real Men Cooking, Real Men
33:18
Speaker 1: Charities has came along and they've been paving the forefront
33:22
Speaker 1: for the past thirty two years of being that beacon
33:25
Speaker 1: of light to continue to help show that because if
33:28
Speaker 1: they didn't, who would And I and you know, and
33:31
Speaker 1: I was truly honored when you're that a very good
33:33
Speaker 1: friend of mine reached out to me and wanted me
33:36
Speaker 1: to help lead the charge with it, you know, because
33:39
Speaker 1: I've been supporting it for years. So to even give
33:42
Speaker 1: to show me the respect and honor that we would
33:44
Speaker 1: like you to play a bigger role with us this
33:46
Speaker 1: year and be the official host that really said a
33:49
Speaker 1: lot in this and it's truly an important important place
33:52
Speaker 1: to be right now in my career life. Well, first
33:55
Speaker 1: of all, congratulations, Uh truly are hearing this opportunity? I
34:00
Speaker 1: know as a father, father of nine, a beautiful wife,
34:04
Speaker 1: a home that stabilized from two as two parents are
34:08
Speaker 1: still at the home, existing, coexisting, communicating, and fathers. They
34:11
Speaker 1: does have a negative statement when it comes to black fathers.
34:15
Speaker 1: You know the statements, whether they're true or not. It
34:18
Speaker 1: sends to believe that the black woman is the is
34:20
Speaker 1: the reason, it's the structure. You don't hear that in
34:23
Speaker 1: white households that you know, the white woman is the
34:26
Speaker 1: leader of the pack. Without the white woman leading the family,
34:29
Speaker 1: there's no family in the ecnomic when you hear that
34:31
Speaker 1: in the black family. As to shows, as it may
34:34
Speaker 1: seem that men are just kicked to the curb, and
34:36
Speaker 1: that's not true. We have a place, we deliver were consistently.
34:40
Speaker 1: They're doing our part. And what you've been the host
34:42
Speaker 1: of Real Men, he is the official holds. Let me
34:45
Speaker 1: get out there, y'all. Chef. You know, well, make sure
34:47
Speaker 1: you give me that batter because you know I post
34:49
Speaker 1: for you, will post for you. So give me one
34:52
Speaker 1: of the post up on Sunday that Sunday morning, I
34:54
Speaker 1: want to post a banner about you hosting Real Men.
34:58
Speaker 1: Cook National Virtue been broadcasting live on Father's Day from
35:03
Speaker 1: Centennial Olympic Park in Atlanta, Georgia, the one and only
35:07
Speaker 1: straight out of Mississippi HPCU Grant Shift. You know our
35:11
Speaker 1: whales and by the ways are comings are comic? Thank
35:17
Speaker 1: you on the show Man. Thank you. It's always a pleasure.
35:21
Speaker 1: You know that. My brother. Alright, we talked soon. Okay.
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