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

Transcript

Interview of the Week: 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
0:07
Speaker 1: has the secrets of success experience firsthand by marketing and
0:10
Speaker 1: Brandon expert Rashan McDonald. I will know he's given me
0:13
Speaker 1: advice to many occasions. In the case you didn't notice,
0:15
Speaker 1: I'm not broke, you know, he'll be interviewing celebrity CEOs,
0:19
Speaker 1: entrepreneurs and industry decision makers. It's what he likes to do.
0:22
Speaker 1: It's what he likes to share. Now it's time to
0:25
Speaker 1: hear from my man, Rashan McDonald. Money Making Conversations Here
0:29
Speaker 1: we come. Welcome to money Making Conversation. I am your host,
0:32
Speaker 1: Rushan McDonald. My interview has provide the consumer and business
0:35
Speaker 1: owner access to celebrity CEOs, entrepreneurs and industry decision makers.
0:40
Speaker 1: Always tell people, leave with your gifts and don't let
0:42
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,
2:20
Speaker 1: we know, we know. First of all, well, thank you
2:24
Speaker 1: for going to my restaurant. And yes, a few years
2:27
Speaker 1: ago I launched Probate Pizza Bar in Grand Central Terminal
2:31
Speaker 1: in UM in the Moxie Square Times Square and obviously
2:37
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.
3:43
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
4:04
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
4:12
Speaker 1: the goal. And it really was a huge success. Um
4:16
Speaker 1: And to launch in places like Ground Central and Times
4:18
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.
4:26
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.
4:59
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
5:08
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
5:16
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,
5:49
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.
6:03
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: dot ai. Okay, just between me, I'm just telling you.
14:51
Speaker 1: I'm announcing something to you because a lot a lot
14:53
Speaker 1: of people don't know theice done to tell I am
14:55
Speaker 1: I'm gonna launche my own Rustan's kitchen. It's going to
14:58
Speaker 1: be a local in the Georgia. Are here boy, two
15:00
Speaker 1: million householders and I love it. At the top of
15:04
Speaker 1: the show, I always either bake something or cook something
15:07
Speaker 1: at the top of my show. In a launch at April,
15:10
Speaker 1: I want to do if you say it's that easy.
15:12
Speaker 1: If you say it's that easy, I want to do
15:15
Speaker 1: it on you on my show. That's the first recipe
15:17
Speaker 1: I want to do on my show if you say it.
15:19
Speaker 1: Because because I'm telling you is that if he was
15:23
Speaker 1: on the show, I would get I would bring this
15:25
Speaker 1: box and send it right on this desk, right in
15:27
Speaker 1: and show you I've only opened this box one time,
15:30
Speaker 1: and when I used it, I put it right back
15:32
Speaker 1: in this box. That is the last time I've ever
15:34
Speaker 1: attempted to make pasta ever. Yes, well, and you know
15:38
Speaker 1: what the good thing about this, you know during COVID,
15:41
Speaker 1: Like I said, my husband Dr Alan Stewart, he's a
15:44
Speaker 1: world renowned heart surgeon, and we have to I love food,
15:47
Speaker 1: so I'm not gonna be puritanical here, but we have
15:50
Speaker 1: to be healthy and I love pasta. With this pasta maker,
15:53
Speaker 1: you can make keto pasta. You can make high protein pasta,
15:56
Speaker 1: so you don't even have to feel as guilty. And
15:59
Speaker 1: obviously the air friar too. You're cooking with less fat.
16:02
Speaker 1: So I'm trying to come up with a lot of
16:04
Speaker 1: recipes that still are delicious, but you know, are nicer
16:08
Speaker 1: on your waistline because as you know, I had twins
16:11
Speaker 1: a few years ago, and and I was a little
16:14
Speaker 1: bit older, so you know, getting the weight off took
16:17
Speaker 1: a while. And health and health and being an entrepreneur
16:21
Speaker 1: and how you feel is very very important for that
16:23
Speaker 1: equation too. So okay, now let's talk about Now you
16:26
Speaker 1: still have your lifestyle brain at front Gate, I do.
16:31
Speaker 1: I have a lot of products there and I'm also
16:34
Speaker 1: the brand ambassador for Galbani Professional, which is the number
16:38
Speaker 1: one cheese of Italy, and that happened because I did
16:42
Speaker 1: a blind tasting for cheese at my restaurant Prova, and
16:46
Speaker 1: so I do wonderful work with them and the restaurant industry,
16:50
Speaker 1: and I really promote because they are to me, the
16:53
Speaker 1: best cheese in the industry. And I create a lot
16:55
Speaker 1: of delicious recipes there too. And do you like dessert,
17:00
Speaker 1: I'm so your weakness, weakness dessert. Let me tell you something,
17:04
Speaker 1: don't tell you. Here's the funny thing about it. Front
17:06
Speaker 1: Gates my favorite store. Okay. All my outdoor furniture in
17:09
Speaker 1: my home and in Houston and in uh Atlanta is
17:14
Speaker 1: front Gate, and so I'm trying to figure out that
17:17
Speaker 1: the highest quality. I'm talking. If I turned my camera,
17:20
Speaker 1: you could see my outside to quality, the best customer service,
17:25
Speaker 1: the little brandy. Um. Yeah, I can't wait to start
17:29
Speaker 1: working with them again and creating a new collection. Okay, cool,
17:32
Speaker 1: because you gotta tell me because I do want to
17:34
Speaker 1: buy some more things because I got the outdoor fireplos
17:36
Speaker 1: area that I want to I want to upgrade the
17:39
Speaker 1: furniture there. So let me know what, because I do
17:41
Speaker 1: buy from front Gate. That's why it's so funny. I bought,
17:43
Speaker 1: I bought Phillips. Didn't know you was part of that brand.
17:46
Speaker 1: By all my outdoor furniture from front Gate. Didn't know
17:49
Speaker 1: you had an entertaining collection in front Gate. And so
17:53
Speaker 1: in Garbani Professional Chief, I love that cheese. So I'm
17:57
Speaker 1: trying to figure out. I'm gonna sun you some cheese.
18:00
Speaker 1: I'm trying to figure out, and I'm just gonna let
18:04
Speaker 1: you know this. This is the funny point because I
18:05
Speaker 1: don't want to like, I don't try to blow smoking people.
18:07
Speaker 1: I don't try to act like I do these things.
18:09
Speaker 1: This is my life, you know. And the fact that
18:12
Speaker 1: you're doing all these things and I'm a fan, our
18:17
Speaker 1: purchaser of all these products is a testament that either
18:21
Speaker 1: I'm really living the right life, I'm heading in to
18:23
Speaker 1: the right direction, and we're gonna bump heads somewhere, you
18:27
Speaker 1: know what. Maybe come visit you and Georgia sometime when
18:30
Speaker 1: all this craziness ends and we'll cook together. You in
18:35
Speaker 1: my office. When I bought the building, it has a
18:38
Speaker 1: full kitchen in it, it has an oven, it has
18:41
Speaker 1: my staff like for instance, I have some people coming
18:44
Speaker 1: in from another office. We're gonna cook some red beans
18:46
Speaker 1: and rice and as a corn bread background in the cheese,
18:49
Speaker 1: I'm gonna bake some chicken. I'm gonna have to che
18:52
Speaker 1: these cakes. So you ask the question, I gotta answer
18:55
Speaker 1: because everybody knows I'm a dessert nut. I have eighty
18:57
Speaker 1: recipes I have on the app. So desserts were you
19:00
Speaker 1: talking about? Miss I'll pay you what? What kind of
19:06
Speaker 1: desserts are you trying to get into my Are you
19:08
Speaker 1: a chocolate person? Or like, tell me, Okay, my wife
19:12
Speaker 1: loves chocolate. She loves chocolate, so so okay, So for
19:16
Speaker 1: Valentine's Day, I'm gonna send you my recipe. It literally
19:20
Speaker 1: takes seven minutes for the molden chocolate lava cake and
19:24
Speaker 1: the air fryer. It comes out perfectly in the Philips
19:27
Speaker 1: air fry. I just made it. I'm gonna post it
19:30
Speaker 1: on my social media site, Donna Teller are Pie. You
19:33
Speaker 1: gotta follow me on Instagram and I'm telling you you're
19:37
Speaker 1: 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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