Latest / The Steve Harvey Morning Show / Chef Jernard Wells Full Interview (5th Appearance)

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Chef Jernard Wells Full Interview (5th Appearance) · The Steve Harvey Morning Show

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Speaker 1: My next guest is an award winning TV host, slash
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Speaker 1: celebrity chef, slash best best selling cookbook author, best known
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Speaker 1: for numerous food network and cooking challenge shows. Every time
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Speaker 1: I see him Motivum homework. Here's the host of New
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Speaker 1: Soul Kitchen on Cleo TV and his co host on
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Speaker 1: The Best Things I Ever Ate. I get mad every
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Speaker 1: time I see him on that show on the Cooking Channel,
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Speaker 1: The best Thing. He just be and he just give
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Speaker 1: the scripture because he had the little southern drawl and
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Speaker 1: he'd be like, like, you know, when he talks, it's
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Speaker 1: like it's like the food dripping off his mouth even
2:14
Speaker 1: though he's not eating anything. He says one of those
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Speaker 1: days that Skilled New Soul Kitchen is preparing for his
2:20
Speaker 1: second season after winning three National Worlds Awards and his
2:23
Speaker 1: first season. The show is geared towards the black millennial
2:26
Speaker 1: woman because of their unique styles of eating food compared
2:29
Speaker 1: to their parents and older siblings. Despite all of the
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Speaker 1: show's past success, it is changing this year. Chef Jerard
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Speaker 1: will be a solo host. This year, we will talk
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Speaker 1: about the show's new direction and be a more health
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Speaker 1: conscious and the more health conscious manner for all of
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Speaker 1: us today, especially in COVID and eighteen. Please welcome to
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Speaker 1: the show The Family Schelf Chef Jernard Wells, Hello, Hello man.
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Speaker 1: Though I never finished that man, chef itself so good.
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Speaker 1: I was like, Hey, he talking about me and somebody
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Speaker 1: and he's like, OK, is my whole show? Interview of
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Speaker 1: the intro? Is it the whole in? That's all I
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Speaker 1: want to know because I like to keep talking, but
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Speaker 1: I do have some things I want to say. Let's
3:14
Speaker 1: let's let's talk about that. What you're saying we're gonna
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Speaker 1: jump around a little bit, but I want to start
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Speaker 1: first what you just said by the show is geared
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Speaker 1: towards the black millennial woman because their unique styles of
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Speaker 1: eating food compared to their parents and older siblings. I
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Speaker 1: have a daughter who's twenty four and she loves the
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Speaker 1: Food Network, watches it all the time, watches it all
3:37
Speaker 1: the time. And then now she's like she she was
3:40
Speaker 1: one of the favorite shows, is that the worst cooks
3:44
Speaker 1: watch that. She couldn't believe I interviewed and morell she couldn't.
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Speaker 1: She could damn you know her, you know her. She
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Speaker 1: she didn't saw unit once because Nazi I was interning
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Speaker 1: at my company now, so she just updates all the
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Speaker 1: update all the media kids. So now she to see
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Speaker 1: your photo, she's gonna go, you know, chef to know
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Speaker 1: it will dude, because you know everybody. And so I know,
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Speaker 1: that really caught me off guard that here's a twenty
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Speaker 1: four year old person who's watching the Food Challenge and
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Speaker 1: the Cooking Channel so much talk about that whole generation
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Speaker 1: that is now you know, more into like the self help,
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Speaker 1: do it myself, do it yourself, and you guys are
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Speaker 1: supplying that and that is the whole cornerstone of New
4:25
Speaker 1: Soul Kitchen. That is so true, and that's what's driving
4:29
Speaker 1: a drive with the band with now and and it's
4:32
Speaker 1: funny you mentioned Chef and Burrell, which is a good
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Speaker 1: friend of mine. Chef and Burrell is whom I did
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Speaker 1: my first TV show with the Food Network about eleven
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Speaker 1: years ago. The name of the show with Chef won't
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Speaker 1: it was and Burrell, And they brought me to New
4:47
Speaker 1: York City in and had me to take over the
4:50
Speaker 1: oldest steak house in in New York City by the
4:53
Speaker 1: name of Old Homestead and gave me their restaurant Fortnite.
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Speaker 1: Amazing experience. But now the way, the way, time, the
5:02
Speaker 1: way the market is point it is. We're in the
5:05
Speaker 1: d I y or do it yourself society now where
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Speaker 1: the millennial woman is driving that. And one of the
5:13
Speaker 1: biggest things is is they see what they go to
5:17
Speaker 1: restaurants and they eat great food, but then after they
5:20
Speaker 1: eat it, they want to go home and recreate it,
5:24
Speaker 1: versus when the people before as we're going and they
5:27
Speaker 1: go in the restaurant and they eat great food. What
5:29
Speaker 1: they're saying is I can't wait to go back to
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Speaker 1: the restaurant. But the driving force that's watching TV now
5:35
Speaker 1: and they can go to the restaurants, but they see it,
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Speaker 1: they want to recreate that experience, not just for themselves,
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Speaker 1: but for them for their friends because we're in this
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Speaker 1: more innovative driving platform. Inded. You know, even though the
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Speaker 1: pandemic has been a big downside for a lot of people,
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Speaker 1: it's been a upside for the food industry because people
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Speaker 1: who were normally eating out and and living for the week,
6:02
Speaker 1: kids just to eat. We were quarantined at home and
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Speaker 1: they had no choice but to cook or they're gonna
6:07
Speaker 1: be eating cold cousin balogni every day. Absolutely. Now. My daughter,
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Speaker 1: like just yesterday, she uh, she made some cream spinach
6:15
Speaker 1: for me. I didn't even ask her to make the
6:16
Speaker 1: cream spinach, and she I said, what did you learn that?
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Speaker 1: I saw it on The Worst Cook? Because she worst
6:22
Speaker 1: I'm telling say, try his daddy, And like, here's the
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Speaker 1: thing about The Worst Cook really is inspiring a lot
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Speaker 1: of people who can't cook cauld They get to see
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Speaker 1: the progression, you know, a person who can't cook making
6:36
Speaker 1: an all the mistakes. Suddenly at the end of the
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Speaker 1: show they can cook. And so they and it's not
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Speaker 1: pre perfricating. No, it's not. It's not. And so I'm
6:46
Speaker 1: just letting you know that that you know, I'm just
6:48
Speaker 1: I'm talking about that, but you know, we're talking about
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Speaker 1: So Kitchen. But I'm just using my daughter as an example.
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Speaker 1: I'm not trying to get away from the concept of
6:54
Speaker 1: who or what you're doing with your new show Cleto TV.
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Speaker 1: I'm just using an example of that. You're talking my millennial.
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Speaker 1: My daughters a millennial. So she is that person that
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Speaker 1: you're talking about on Cleo TV, your Clear TV show,
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Speaker 1: Knew So Kitchen that is now driving the digital, driving
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Speaker 1: the social force of your show. Now, let me ask
7:13
Speaker 1: you this about New Soul Kitchen. Did it start out
7:16
Speaker 1: like that? Was that the original concept? Yeah, that was
7:19
Speaker 1: the original concept with New Soul Kitchen, um, which is
7:23
Speaker 1: which is as you know with Cleo TV. It was
7:26
Speaker 1: a new network when it when at Lunched two years
7:28
Speaker 1: ago and it really blossom and took off. It took
7:32
Speaker 1: out fashion and what we realized it was and and
7:35
Speaker 1: the thing was, we knew it was a need. The
7:37
Speaker 1: network knew it was a need for this why they
7:39
Speaker 1: created it. But what she realized that the need was
7:42
Speaker 1: gonna take off the way it did. You know, even
7:45
Speaker 1: with season one of New so Kitchen, the way it
7:48
Speaker 1: was where it was initially set up. It was me
7:52
Speaker 1: a Southern chef that was cooking American cuisine fair and
7:55
Speaker 1: their parent me with the vegan chef because they knew
7:58
Speaker 1: veganism was big and the Lennyr culture. So what they
8:03
Speaker 1: did was going into season two, which will be we
8:06
Speaker 1: season two of the airing in October, and I'm so
8:10
Speaker 1: happy I would had the ability to film season two
8:14
Speaker 1: literally days before the pandemic shut down New York. I was.
8:19
Speaker 1: I was on the first thing smoking out of there.
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Speaker 1: But the way season two is gonna be set up
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Speaker 1: is of course me as a sol host, but I
8:27
Speaker 1: have four amazing young women that have expertise and different
8:32
Speaker 1: fields that are gonna be joining me through the sixteen episodes.
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Speaker 1: UM one young lady specialized in veganism, another one specializes
8:42
Speaker 1: in the African diaspora, another one specializes in keto, and
8:47
Speaker 1: then another one specializes in seafood pescetarian. So we touch
8:52
Speaker 1: on all of those areas so you get to experience,
8:56
Speaker 1: to fear, get to experience these different cuisines and what
8:59
Speaker 1: I do is it Instead of just cooking how I
9:02
Speaker 1: typically would cook, I step into their coach and their
9:05
Speaker 1: world and I create meals that are comparable to go
9:09
Speaker 1: just alonge with them. So you have, as we call it,
9:12
Speaker 1: the Yen and the yet you get the best of
9:14
Speaker 1: both worlds with this new season. Now the cool thing
9:19
Speaker 1: is rashon New So Kitchen being so well and we won.
9:24
Speaker 1: We won several awards, three Telly Awards, where I also
9:29
Speaker 1: had the benefit now of having a second show. So
9:33
Speaker 1: I have a second show that will be airing this
9:36
Speaker 1: coming year, which is New So Kitching Remix. And that
9:40
Speaker 1: show is geared towards the millennial woman or a man
9:44
Speaker 1: that wants to create great meals on the fly. So
9:48
Speaker 1: if you're listening to learn how to cook a meal
9:51
Speaker 1: in thirty minutes of mass, I'm your man. So so
9:55
Speaker 1: that so that's what you do on that show. You're
9:57
Speaker 1: going there and show a lot of quick a quick mealer.
9:59
Speaker 1: Now when is that air? That air's win then with
10:03
Speaker 1: New Soul Kitchen Remix is gonna be later on later
10:06
Speaker 1: on this year after New Soul Kids and two Stars.
10:09
Speaker 1: With New Soul Kids and Season two Stars in October,
10:12
Speaker 1: So we hadn't had got the release date for New
10:15
Speaker 1: So Kitchen Remix this yet, So when would you be
10:18
Speaker 1: shooting that that remix show at Well, I'll be shooting that.
10:22
Speaker 1: Rochelle already shot it. Why I went to New Powerhouse
10:28
Speaker 1: production that and I shot twenty eight episodes in eight days. Okay,
10:33
Speaker 1: you did it like Tyler Perry that you know, Tyler
10:34
Speaker 1: Parachute series. You know, twenty five episodes in a week.
10:38
Speaker 1: You know, so if Tyler Perry can do it, you
10:40
Speaker 1: know you can do it for a cooking show. Hey,
10:43
Speaker 1: I said, why not? I was like, er job the bunny,
10:46
Speaker 1: just wind me up and just let me go. Well,
10:49
Speaker 1: you know, think about it. Now, what period? And now
10:51
Speaker 1: let's let's slow it down here so I can make
10:52
Speaker 1: sure I'm getting all all the information. Crrec Now, the
10:55
Speaker 1: New Souls Kitchen show was shot righting in New York City,
10:58
Speaker 1: right before the pandemic shot down, right that was sixteen episodes,
11:03
Speaker 1: four different female chefs, millennial chefs are coin with four
11:07
Speaker 1: different styles of and then you're gonna match their cooking
11:11
Speaker 1: styles based on how you present stuff, right, correct? So
11:15
Speaker 1: which is really smart not saying that the host that
11:18
Speaker 1: was their last year actually she's just all she could
11:21
Speaker 1: do with vegan. So this year you start with a vegan,
11:24
Speaker 1: but you got the African diosis. Then you have with
11:27
Speaker 1: the keynot you said, and then the sea food, so
11:29
Speaker 1: those are fordive. So it maintains the interests a lot
11:33
Speaker 1: stronger and allows the people not to think it's the
11:35
Speaker 1: same old, same old, because guess what, not everybody is
11:39
Speaker 1: into veganism. That's not nothing that right, but not everybody.
11:44
Speaker 1: It's nothing natives because you don't have to be in
11:46
Speaker 1: the veganism. The eat veganism. As I always tell people,
11:50
Speaker 1: anytime you get your plate, you always don't have your
11:52
Speaker 1: meat and two sides. So you eat vegan food with right,
11:56
Speaker 1: right right, with a little protein. That Russian that was
12:00
Speaker 1: eat like me. That's you know, I'm gonna have some
12:02
Speaker 1: meat in my college greens. I'm going to have it.
12:06
Speaker 1: So I might have some vegan looking green, but it's
12:09
Speaker 1: some meat dancing in that. And that sauce that's sauce there,
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Speaker 1: not another shif we've been known each other a long time,
12:16
Speaker 1: we came together back in two seventeen, and I've been
12:19
Speaker 1: fortunate to watch your journey as an entrepreneur and what
12:22
Speaker 1: you grow and it really sow your knowledge into me
12:25
Speaker 1: because you're you're icon in in this game. And I
12:29
Speaker 1: really just religious thank you for for you know, all
12:33
Speaker 1: the knowledge that you take time to sew into me,
12:36
Speaker 1: you know, on and off the camera. Well I appreciate
12:39
Speaker 1: it because you know, I really call you the family chef.
12:41
Speaker 1: You have a beautiful wife, you have a large family,
12:44
Speaker 1: and uh so you could, you could? It gives you
12:46
Speaker 1: an opportunity to practice. It's absolutely absolutely so so when
12:53
Speaker 1: you go away and do a show like Cleo TV. Okay,
12:56
Speaker 1: and uh this is I like to say, because we've
12:58
Speaker 1: always talked about you doing your own show, and it
13:01
Speaker 1: kind of feels like the Cleo TV is finally giving
13:03
Speaker 1: you your leverage to be your own brand. How is
13:07
Speaker 1: the relationship of building out your brand and time to
13:11
Speaker 1: a show like New Soul Kitchen happening out your other
13:14
Speaker 1: entrepreneur opportunities Because I've seen you on Rachel Ray you
13:18
Speaker 1: know you didn't dropped, you know you can DM and
13:21
Speaker 1: sliding in on the marias you know you you everywhere now,
13:24
Speaker 1: which is good? What your little hat on about? Yes? Yes,
13:28
Speaker 1: al we take my hand over. You know, it's really
13:31
Speaker 1: opening up the doors Cleo has really opened up the
13:35
Speaker 1: doors to give me a voice and a platform. And
13:38
Speaker 1: what they did was when when when I when I
13:41
Speaker 1: came to Clear, we became a family. Instead of smuggling
13:46
Speaker 1: out the light that I had from doing these shows
13:49
Speaker 1: a countless years be Food Network and Cooking Channel, they
13:53
Speaker 1: allowed me to use that knowledge blossom into who and
13:58
Speaker 1: what I desired and what I wanted to see. You
14:01
Speaker 1: know if that was one of the most amazing things
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Speaker 1: that I really loved, especially we're dealing with the exect
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Speaker 1: that Cleo and they the producers with Powerhouse Production is.
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Speaker 1: They gave me a for us and it was chef
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Speaker 1: you may what do you envision? What do you see?
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Speaker 1: What do you want to see with the show? And
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Speaker 1: gave me more footing so and you know, it's something
14:23
Speaker 1: about we you know you could do shows. Do you go,
14:26
Speaker 1: You show up and they just give you the dialogue
14:28
Speaker 1: and tell you, Okay, this is what we won't hear.
14:30
Speaker 1: Nothing's wrong with that, but it's something about when he
14:33
Speaker 1: asks you what do you want to see? What do
14:36
Speaker 1: you desire? How do you perceive your image? It gives
14:40
Speaker 1: you an extra of about what you're doing and being
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Speaker 1: growing year, growing into who I am. But also it
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Speaker 1: done a disservice to the person who has asked me
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Speaker 1: for advice. And so you're gonna always get that advice.
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Speaker 1: Young man and uh As I call him a k
17:59
Speaker 1: The Family Show. Now here's the thing I want to
18:01
Speaker 1: talk about right here. You was talking about millennials being
18:04
Speaker 1: health conscious. I'm reading your bio here about the show
18:07
Speaker 1: New Soul Kitchen, which is on Cloe you over TV.
18:10
Speaker 1: My my daughter she's been making these red velvet UH
18:14
Speaker 1: donuts with uh with white iceing on them, you know.
18:19
Speaker 1: And I'm trying to figure out. You said millennials are
18:23
Speaker 1: wanting more health conscious food option. Now I'm trying to
18:26
Speaker 1: figure out it's red velvet doughnuts with white ice and
18:29
Speaker 1: health conscious it depended on how many bike take. Well,
18:37
Speaker 1: I'm gonna just gonna tell you this, Chiff. You know,
18:40
Speaker 1: I've been eating two a day for five days. Bro
18:43
Speaker 1: oh wow, I hope that maybe doughnuts. Unfortunately, you know
18:50
Speaker 1: how come on now, if it was many doughnuts, I
18:57
Speaker 1: know how you get down. I may have a different
19:03
Speaker 1: millennial like that. I have a different millennial like that.
19:07
Speaker 1: Think the thing is, like you said, what what's the millennial?
19:12
Speaker 1: They truly do believe in Hey, I can have my
19:14
Speaker 1: cake and eat it too, along with everything else. But
19:17
Speaker 1: what they do is they have they have active lifestyles.
19:22
Speaker 1: And also if you notice that the typical millennium, when
19:25
Speaker 1: you see them, they don't overindulge um like the gene
19:30
Speaker 1: exs did you. You will see them in donus your
19:33
Speaker 1: see them eating taking advantage of all their guilty pleasures
19:36
Speaker 1: and then you cut another corner you will see them
19:39
Speaker 1: didn't eating eating and kill salad. You know it is
19:43
Speaker 1: because maybe it's because of of the way society has
19:47
Speaker 1: started to gear things and the way they see it.
19:50
Speaker 1: They look at food differently and the food that they
19:54
Speaker 1: desire putting their bodies, it's different. You see them more
19:57
Speaker 1: so on I'm cooking with this week hour, I'm using
20:01
Speaker 1: whole grain, this, I'm farm to table. You know their
20:05
Speaker 1: selection of food, they don't the millennials now, they don't
20:09
Speaker 1: typically gravitate towards the process food like the generations prior
20:15
Speaker 1: to them, and that's one of the things which allows
20:19
Speaker 1: them to eat with it eat. You know, when we
20:21
Speaker 1: think about it, Ra Sean, I grandparents and our great grandparents,
20:25
Speaker 1: they ate what they want when they wanted it, from
20:28
Speaker 1: from the fat back the router to the two do
20:31
Speaker 1: you name it? They ate it and they lived a
20:33
Speaker 1: long life. So what's the difference now? If the difference
20:38
Speaker 1: is is what's being put in a lot of the food.
20:40
Speaker 1: So when you become health conscious, Okay, I can eat this,
20:44
Speaker 1: but let me figure out what's in it before I
20:47
Speaker 1: eat it, so I know how much to eat or
20:49
Speaker 1: how or women eat it or how to cook it,
20:51
Speaker 1: and they changed it where we don't cook a lot
20:54
Speaker 1: with with lard and cooking oils. You'll see you will
20:58
Speaker 1: see the millennials gravitate towards avocado or olive or great
21:03
Speaker 1: sea or and it's those minor renew things that changes
21:08
Speaker 1: their whole diet and have their body breaks down the food. Wow.
21:12
Speaker 1: Now I'm talking to a chef. Gernard Wells, the family
21:15
Speaker 1: chef his shows. He's coming back for the second season.
21:18
Speaker 1: He's the solo chef. I can say he's a solo chef.
21:21
Speaker 1: But he got four new additional millennial they millennial chelfs.
21:26
Speaker 1: That's that's coming on. I have four amazing ladies that
21:29
Speaker 1: only show with me. Then we're kicking some budd and
21:33
Speaker 1: having some fun. Look, I tell this shows them eating
21:37
Speaker 1: every they got me eat everything for mackerel, eyes all
21:43
Speaker 1: the way down the coo for garlic. Making it happen.
21:48
Speaker 1: But hey, it's the funny thing because every if know
21:51
Speaker 1: anything about Rihand, I'm a baker. I've been fortunate to
21:54
Speaker 1: win awards as a baker. If you follow my social
21:57
Speaker 1: media poach, you will know. On Tuesdays and Friday, record Nyes,
22:00
Speaker 1: bakers throughout the America called the baker's spotlight. Now, the
22:03
Speaker 1: one thing about baking, you make a mistake in bacon bar,
22:07
Speaker 1: you might well just throw it away because you can't
22:10
Speaker 1: right there, you cannot fix it. That's for a friend
22:12
Speaker 1: of mine. He emailed me last night. He said, do
22:14
Speaker 1: you listen to jazz when you bake? I go, man,
22:17
Speaker 1: I listen to nothing. You can't. You can't be out
22:20
Speaker 1: of your mind, not focused when you're baking. When it
22:22
Speaker 1: says a teaspoon or smitch or peach, it best not
22:26
Speaker 1: be more than what it said is supposed to be.
22:29
Speaker 1: Oh it's done. And so my wife, she was making
22:32
Speaker 1: gumbo yesterday, just making you know, the crab me to
22:37
Speaker 1: dip stuff the old creak. I got a little again
22:40
Speaker 1: a gardener in the backyard. So my tomatoes came fresh
22:43
Speaker 1: out of the backyard. You know. She was chopping that up,
22:46
Speaker 1: putting it in there. And then she came and tapped
22:48
Speaker 1: me on the show. He had sausage and all that stuff,
22:50
Speaker 1: and she had the sausage in there with her route
22:53
Speaker 1: and she said, I don't think the rule is right.
22:56
Speaker 1: So I went over and take it. I'm gonna tell
22:58
Speaker 1: you something, chefs, you know it was not right. Okay,
23:00
Speaker 1: what's not right? What's not right? What's not right? What's
23:03
Speaker 1: not right? So so I said, she said what should
23:06
Speaker 1: I do? I said, okay, this is what you do.
23:08
Speaker 1: Drain all your stuff out of the root. Just drain
23:12
Speaker 1: it all out. Find you some some some just something,
23:15
Speaker 1: some chicken um chicken broth in the back, you know,
23:19
Speaker 1: keep that in the container. And I said, give me
23:22
Speaker 1: what I said, now, give me chef your nord season
23:26
Speaker 1: right here, give me this, give me that, and give
23:28
Speaker 1: me tony Tony season, that little green bell green container.
23:32
Speaker 1: I said, that's all we need right now, I said,
23:35
Speaker 1: I said, I said. She said, can I put a
23:37
Speaker 1: couple of corn stock? I said, yah, you can bring
23:39
Speaker 1: on argo. Get all going here, Get all going here,
23:43
Speaker 1: I said. I said, put that that that that stock
23:45
Speaker 1: in there, that chicken stock. And then I said, put
23:48
Speaker 1: it half water, put everything back in there, put a
23:51
Speaker 1: dash of chef you know, season and there, put me
23:54
Speaker 1: some Tony in now, and brother, it was outstanding. So
23:59
Speaker 1: you can say food, but you can't save a bad
24:03
Speaker 1: messed up cake. You can do with the do with
24:08
Speaker 1: the mess cake. If you got the ki with your
24:10
Speaker 1: own when it comes to it, you're in trouble now.
24:13
Speaker 1: One of the things that you know you mentioned about
24:16
Speaker 1: bacon that's scaled, that you got is something else that
24:19
Speaker 1: you used to the perfect baby with the mess. Now
24:23
Speaker 1: they seemed like they will keep you that. That's almost
24:26
Speaker 1: like fool It's almost like foolpool. But you still gotta
24:29
Speaker 1: you know because dings if you missed the Dean because
24:32
Speaker 1: you're listening to some music okay, because Joe got grooving
24:37
Speaker 1: and missing when they said okay, because that's when they
24:40
Speaker 1: let you know that it's hit that correct measurement right,
24:43
Speaker 1: white weight, uh, feeling in that cup. And so that's
24:46
Speaker 1: how it goes like that. But when I when I
24:48
Speaker 1: just say this to just transition to the fact that
24:51
Speaker 1: I use your season, how is that all going the season?
24:54
Speaker 1: And you you had the hand salitizer working doing COVID
24:57
Speaker 1: their team. You're an entrepreneur at heart. How are your
25:00
Speaker 1: other entrepreneurial things besides the fact that you physically are
25:04
Speaker 1: cooking on shows? You physically are doing appearances on Rachel
25:08
Speaker 1: Ray on your Instagram crown you're done paid virtual appearances.
25:12
Speaker 1: How's the entrepreneurial side of you? And how did you
25:15
Speaker 1: pivot doing the pandemic, oh man, during the pandemic, you know,
25:20
Speaker 1: at first I was I was a little worried when
25:22
Speaker 1: it when it first kicked out, But I tell you
25:24
Speaker 1: I've been nothing but blessed. The manufacturing business truly just
25:29
Speaker 1: took off, you know, from all my signal and products,
25:32
Speaker 1: because a lot of people didn't didn't and still don't
25:35
Speaker 1: want to leave the home as much. You don't want
25:37
Speaker 1: to go to a lot of grocery stores. So with
25:39
Speaker 1: the products that I create, what hope was in they
25:43
Speaker 1: are you know, all natural products, lower sodium, no M
25:47
Speaker 1: S G S, no fruit toost concerts. So the sales
25:52
Speaker 1: did more than quadruple, you know, and and where we
25:57
Speaker 1: had we had to ramp up production just to be
26:00
Speaker 1: to keep up with it and satisfy the demand, which
26:03
Speaker 1: was most certainly a good problem to have. You know.
26:06
Speaker 1: During the course to that, I even lunched lunch of
26:08
Speaker 1: new products in the process, where I have an amazing
26:11
Speaker 1: lemon pepper ranch that I'd say that's that's great on everything.
26:14
Speaker 1: The kids truly love thel. And what I did was
26:18
Speaker 1: because we are millennial driven, is I started leaning on
26:22
Speaker 1: my kids, my my my eighteen and nineteen year old
26:26
Speaker 1: and my younger ones. I started leaning on them on
26:29
Speaker 1: their taste budzs, What are some of the things that
26:31
Speaker 1: they liked, what are some of the things they friends eat?
26:33
Speaker 1: And I started creating products based around that that would
26:39
Speaker 1: meet the need of them. But then steel satisfy our
26:42
Speaker 1: taste buddzs and what we like because I always you know,
26:45
Speaker 1: I learned this years ago, was that having the shows
26:49
Speaker 1: and having that platform was one thing, but that platform
26:53
Speaker 1: don't mean anything if you don't have some true products
26:56
Speaker 1: and true things that you can attach to your brand
27:00
Speaker 1: even when you're not on TV. And that's important because
27:04
Speaker 1: that's called multiple streams of income. And and also some
27:09
Speaker 1: people calling mailbox money or you're sleeping check comes and
27:12
Speaker 1: because in the end, in the end, you can't be
27:15
Speaker 1: up making money all the time, off your physical back,
27:19
Speaker 1: your effort to wake up, and you have to walk
27:21
Speaker 1: out that door to uh make labor. And that's how
27:23
Speaker 1: everybody makes their money. They go to the nine to five.
27:26
Speaker 1: And but when you get in there, and then guard
27:28
Speaker 1: giving is giving you these extra skill sets. You have
27:30
Speaker 1: to learn how to be how to be smart. And
27:32
Speaker 1: that's all you're saying right now, you're just you just
27:34
Speaker 1: start out that multitasking. Like like I said, I got
27:37
Speaker 1: your I got your your your red and white bottle,
27:39
Speaker 1: that that hand sanitizer that every time you put it up,
27:42
Speaker 1: your shell out on it. I know your family, your family,
27:46
Speaker 1: and that's a family business because I know you put
27:48
Speaker 1: it all together at your house, right I did. I did.
27:51
Speaker 1: Now we do have a you know, I do have
27:54
Speaker 1: a commercial kitching that we produced the bad ma Joia
27:59
Speaker 1: Hard part of seeing. But when the pandemic first hit
28:02
Speaker 1: and we couldn't go out the house, I had to
28:05
Speaker 1: I had to converted space in the house and we
28:07
Speaker 1: had to continue to to keep producing here to satisfy
28:10
Speaker 1: the demand. Because even though I'm not the big companies
28:14
Speaker 1: like Crafts and mccormicks, I still have to satisfy my customers.
28:18
Speaker 1: And I couldn't put a we're closed down and a
28:21
Speaker 1: lot of a lot of these other bigger manufacturers like
28:25
Speaker 1: my bottle suppliers and stuff like that, I was getting.
28:28
Speaker 1: It came to a point where we were getting outbided
28:32
Speaker 1: on products because Singer Companies was coming in buying up
28:36
Speaker 1: the products, and you know, and I had to start
28:38
Speaker 1: really voicing my opinion from my company standpoint, like, hey,
28:42
Speaker 1: but I've been dealing with you guys for ten years.
28:45
Speaker 1: You guys gonna have to give me some kind of
28:47
Speaker 1: favor in some kind of league way, because I gotta
28:50
Speaker 1: survive just as well as the major companies. And that
28:54
Speaker 1: led into them making sure that I had the ingredients,
28:57
Speaker 1: maybe sure that I had a lot of the beaching
29:00
Speaker 1: attempts that I needed to continue to get these products
29:04
Speaker 1: shipped out to the people. Because then also we launched
29:07
Speaker 1: the Sirrup. We lunched uh no high fruit toast corn
29:11
Speaker 1: sir Oh, yes, yes, I got that, man, I got more.
29:18
Speaker 1: I put that. My daughter made some again. My daughter
29:21
Speaker 1: she's watching TV. Okay, watching Millennial. The Millennial made me
29:25
Speaker 1: some thin waffles, some thin waffles, and I warmed up that,
29:31
Speaker 1: warmed up that sirrup. Brother put it on that. Man,
29:34
Speaker 1: we meet some butter I'm doing. You know, I forgot
29:38
Speaker 1: to tell you that, I I apologize, I did try
29:41
Speaker 1: to serve and it's all gone, all gone. I have
29:47
Speaker 1: to make sure tea something that and as well as
29:50
Speaker 1: in the process we've launched the chopping boys. I have
29:53
Speaker 1: some bamboo chopping boys. I'm gonna I'm gonna make sure,
29:56
Speaker 1: I've seen your bamboo chopping boy. And I have a
29:58
Speaker 1: New Life night line that was just lunch about two
30:03
Speaker 1: weeks ago. So I have my own volcanic Deo nice
30:08
Speaker 1: Um the chef the art line. Because one of the
30:11
Speaker 1: things that I always tell people, you know, I'm in food.
30:15
Speaker 1: So whenever i'm lunching or creative products, I try to
30:19
Speaker 1: keep it in that same wheelhouse because a lot of
30:21
Speaker 1: people said, well, how are you doing out this? You're
30:23
Speaker 1: doing TV show you you're doing that. Well, when you
30:26
Speaker 1: keep it on this diversify from that same wheelhouse, it's
30:30
Speaker 1: easy to maintained. So if I write a cookbook, hey,
30:33
Speaker 1: I'm a chef on TV, so cook would go to
30:36
Speaker 1: go hand here, help I lunch products, I'm lunching food products.
30:39
Speaker 1: They still ties in up. I'm lunching nine of them,
30:42
Speaker 1: lunching chopping boys, things like that are still in my wheelhouse.
30:47
Speaker 1: It's not like you know, I'm going out here. I'm
30:49
Speaker 1: a chef and I'm promoting this and then you you
30:52
Speaker 1: see me pop up and I say, hey, I'm from
30:54
Speaker 1: the old number Collo. Yeah, okay, you've been here. I'm
30:59
Speaker 1: playing a listen you go, okay, we need to chelf
31:02
Speaker 1: we need with the family. Chef family, He's the family,
31:06
Speaker 1: my kid now family right, he's a family fan. Hey man,
31:14
Speaker 1: come on here, I feed you and I drive you,
31:16
Speaker 1: let you drive away. Yeah, I'm talking to the family. Chef.
31:22
Speaker 1: Chef Dard Well has a exciting new season coming up,
31:25
Speaker 1: New Sold Kitchen, bringing on four brand new millennial shelves. Uh.
31:31
Speaker 1: Also the New Soul Kitchen we remix which you both
31:34
Speaker 1: shows have already been shot, one in sixteen episodes, the
31:37
Speaker 1: other one you say, twenty eight episodes, episode twelve episode
31:42
Speaker 1: of the remix and sixteen episode total of twenty eight.
31:45
Speaker 1: That's why I got the twenty eight from and so
31:47
Speaker 1: they'll be dropping later on in the season. And so
31:49
Speaker 1: with that being said, the whole pandemic, the taking care
31:55
Speaker 1: of your family, seeing all these things play out just
31:58
Speaker 1: before we go. I know, I promote this heavily, the
32:01
Speaker 1: New Soul Kitchen show. Tell me one of your best
32:04
Speaker 1: episodes on the best thing you ever ate. Please close
32:08
Speaker 1: our bow one of those so I can just hear
32:10
Speaker 1: how you talk there, Chef you are well, so I
32:13
Speaker 1: can just so you're such a colorful speaker. Tell me,
32:16
Speaker 1: I'm just giving you time to get that right episode
32:18
Speaker 1: in your head, the best thing you ever ate every time.
32:23
Speaker 1: I already know the episode. The name of the restaurant
32:27
Speaker 1: is called Homemade, and home Homemade is an Athens, Georgia.
32:33
Speaker 1: They have to have a dish that's called the ham
32:36
Speaker 1: and cheese Salvage, but it's not like ham and cheese
32:39
Speaker 1: in a traditional sense. What they do is they take
32:42
Speaker 1: that that pork loin and they smoke it until it
32:46
Speaker 1: fall apart into little chunks. After they smoke it with
32:49
Speaker 1: their hickory wood, then they take a pepper jelly, put
32:53
Speaker 1: it in the cash and skill it drop those chunks
32:57
Speaker 1: of porch in their salt tear weather pepper jelly is
33:00
Speaker 1: glazing all over that loin. And when they're doing it,
33:03
Speaker 1: then they're gonna make a perimento cheese from scratch. And
33:07
Speaker 1: once they make that perimento cheese and scratched in and
33:10
Speaker 1: make these milk rows, these milk butter rolls that melt
33:14
Speaker 1: in your mouth, almost like how those Hawaiian eese rolls,
33:17
Speaker 1: except you could tell these right here made from scratch,
33:20
Speaker 1: and when it comes out on the plate, you got
33:22
Speaker 1: those salte pepper jelly slices of that point law in ham,
33:27
Speaker 1: that permento cheese and those milk rows and you build
33:31
Speaker 1: those sellingers out and everybody, I tell you, it's like
33:34
Speaker 1: heaven in your mouth. You literally get the items at
33:37
Speaker 1: the table and want to go to sleep. When you
33:39
Speaker 1: see it under me, you say it's ham and cheese
33:41
Speaker 1: that but it's nothing like the ham and teese selling
33:44
Speaker 1: in the traditional sense. Man, right there, when I opened
33:50
Speaker 1: my new studio, we're gonna men, You're gonna produce a
33:52
Speaker 1: show called good and you just talk about a menu.
33:58
Speaker 1: I am just like that. I swear to you, Chef
34:01
Speaker 1: jar Well, it's going to be a hit. My engineer,
34:05
Speaker 1: he looked over me just he turned his hand and
34:07
Speaker 1: just looked at me and went, man, he needs to
34:09
Speaker 1: stop because you got a skilled man. You have a
34:12
Speaker 1: blessed family, beautiful wife over twenty years of marriage. New
34:16
Speaker 1: Soul Kitchen is coming back this season for the second season,
34:19
Speaker 1: starring my man the Family, Chef, Chef jar Well, Chef
34:23
Speaker 1: Dean Wells. Thank you for coming on my show, money
34:25
Speaker 1: Making Conversations. Thank you. It's always a pleasure alright. If
34:29
Speaker 1: you want to hear more episodes of Money Making Conversation,
34:31
Speaker 1: please go to money Making Conversation dot com. I'm ra
34:33
Speaker 1: Sean McDonald. I'm your host in this season of giving,
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