Latest / The Steve Harvey Morning Show / Donatella Arpaia Full Interview

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Donatella Arpaia Full Interview · The Steve Harvey Morning Show

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  Speaker 1: heart or text I Heeart to five hundred, five hundred.
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  Speaker 1: My next guest is an iron Chef judge. She's a
• 1:27
  Speaker 1: celebrity chef, Today's Show contributor, restaurantier, cookbook author, proud wife,
• 1:33
  Speaker 1: and a mom. That's a lot going on. Please welcome
• 1:36
  Speaker 1: to money making Conversation to found a Provo pizza bar.
• 1:40
  Speaker 1: Donna Teller Apaya, Hello, Hello, how you doing? Donna Tell
• 1:45
  Speaker 1: that's a beautiful name, by the way, that's that's just
• 1:48
  Speaker 1: I'm just telling that that name, you know, saying like
• 1:49
  Speaker 1: my name is Roshaun. I think I got a pretty
• 1:51
  Speaker 1: cool name. But Donna Tella, Donna tell a dope, Donna
• 1:56
  Speaker 1: that that's a name. Boarding us some money associated with
• 1:58
  Speaker 1: dead names. Success had to go with that name. Yeah,
• 2:04
  Speaker 1: growing up, everyone made fun of me, But now now
• 2:07
  Speaker 1: I'm laughing at that. No on now because that name
• 2:09
  Speaker 1: was associated with money. See, if I know you're young,
• 2:12
  Speaker 1: I would have told you, girl, you're gonna make some
• 2:13
  Speaker 1: money with that name. There were people there about Richard
• 2:17
  Speaker 1: Rishan Rishaw McDonald man that name. You're gonna make some
• 2:21
  Speaker 1: money with that name. So I'm gonna tell her, girl,
• 2:24
  Speaker 1: I'll be in New York this weekend, Labor Day weekend,
• 2:27
  Speaker 1: and you got this restaurant. We're gonna talk about a lot.
• 2:29
  Speaker 1: We're gonna talk about a lot because I want to
• 2:30
  Speaker 1: talk about that transition you made as a lawyer, because
• 2:33
  Speaker 1: you know what I go. I go through these bios
• 2:35
  Speaker 1: on money made conversation and I got you for two breaks,
• 2:38
  Speaker 1: which I think it's very fortunate because I know you're
• 2:40
  Speaker 1: very busy, and I always talk about these transitional moments,
• 2:43
  Speaker 1: how you live a balance life and and and you've
• 2:46
  Speaker 1: done so many unique things with your life that I
• 2:49
  Speaker 1: gotta get your story out. But first, Rashaw McDonald's gonna
• 2:52
  Speaker 1: be I'm ribbing in uh New York on US Sunday morning,
• 2:56
  Speaker 1: So I gotta go check in. You know, I want
• 2:57
  Speaker 1: you check in the hotel of the three pm. Okay,
• 3:00
  Speaker 1: So I'm gonna throw my luggage to the to the bailman,
• 3:03
  Speaker 1: and at noontime, I'm gonna get me some pizza, all right,
• 3:08
  Speaker 1: lighting Grand Central. Let me tell let me tell you
• 3:10
  Speaker 1: some abou Rashan McDonald. I love Hamburgers. I can't get
• 3:14
  Speaker 1: enough of Hamburger. I mean, I cannot get enough of
• 3:16
  Speaker 1: hamburg And I cannot get enough of pizza. Lor now, Mercy,
• 3:21
  Speaker 1: I just love me some pizza now. Now. I was
• 3:25
  Speaker 1: happy about getting you on the show because your show,
• 3:27
  Speaker 1: because you're an artisan. When he comes, that's that's a
• 3:30
  Speaker 1: certain style of pizza that you do. That's correct. This
• 3:35
  Speaker 1: is this is not your everyday pizza. Um. My father
• 3:38
  Speaker 1: was born in Naples, which is the birthplace of pizza.
• 3:41
  Speaker 1: And I studied with master chefs in Naples on how
• 3:44
  Speaker 1: to make pizza. And I've created a very unique type
• 3:47
  Speaker 1: of pizza with um ancient grains and we do a
• 3:52
  Speaker 1: slow rise, so we let our dough rise over this
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  Speaker 1: three days. So we use very very little used which
• 3:56
  Speaker 1: makes a very light and digestible dough. And we use
• 4:00
  Speaker 1: premium toppings. Nothing with the preservatives, fresh tomato, sauce, fresh,
• 4:06
  Speaker 1: the best mozzarella from Italy call Bonni. So we really
• 4:09
  Speaker 1: take pride in in our pizza. And most importantly, it
• 4:13
  Speaker 1: is delicious. That's key from me. Now, no mess, you
• 4:18
  Speaker 1: do so because this is this is called Augustin right,
• 4:21
  Speaker 1: Artisano Pizza. We'll get your name right because you know,
• 4:26
  Speaker 1: we've got a lot of Domino Pizza people listening. I
• 4:29
  Speaker 1: got a lot of Pizzaha people, this is not this
• 4:33
  Speaker 1: is not a tisz. Let's let's talk a little bit
• 4:36
  Speaker 1: about this because because I'm a pizza love, I've lived
• 4:38
  Speaker 1: in Chicago five years. I lived in New York six years.
• 4:41
  Speaker 1: So your bar has been in the pizza mecca. Okay, now, yeah,
• 4:46
  Speaker 1: you know, I'm confident. I have no doubt that you're
• 4:49
  Speaker 1: gonna fall in love with this pizza. And even though
• 4:51
  Speaker 1: it's healthier and digestible, it doesn't you know. It tastes
• 4:55
  Speaker 1: just damn good, crispy and crunchy and light, and it's
• 5:00
  Speaker 1: addictive and you don't feel bloated afterwards because most pizzas
• 5:04
  Speaker 1: they put so much yeast in it that you drink
• 5:07
  Speaker 1: you drink water afterwards, and your stuf blows up because
• 5:10
  Speaker 1: it's actually fermenting in your stomach. But with my pizza,
• 5:12
  Speaker 1: it's it's done out of the body, so it's really
• 5:16
  Speaker 1: so that means you're gonna have more than one slice,
• 5:18
  Speaker 1: you get more than one thing about it. Now, let's
• 5:20
  Speaker 1: let's just educate. So artist style pizza, do they is
• 5:25
  Speaker 1: deep dish an option? So my my sure, sure it is.
• 5:30
  Speaker 1: What my style is a square style pizza. Um, I
• 5:35
  Speaker 1: would say it's not too deep and it's but it's
• 5:38
  Speaker 1: not christy fin It's it's like medium height, I think,
• 5:40
  Speaker 1: which is how it should be. It's not too joey,
• 5:43
  Speaker 1: and it's it's not too thin. And because um, I'm
• 5:47
  Speaker 1: in Grand Central Station, you know, people can carry it
• 5:50
  Speaker 1: fairly easily and it can really sustain some good toppings.
• 5:55
  Speaker 1: I don't like cracker pizza. I don't like sin cracker pizza,
• 5:58
  Speaker 1: and I don't like ones that are too thick because
• 6:00
  Speaker 1: they're too joey and heavy. So I think it's it's
• 6:02
  Speaker 1: the perfect balance. She's selling me. She's selling me, y'all,
• 6:05
  Speaker 1: Rushan will be there Sunday walking through Grand Cimpl Stations
• 6:09
  Speaker 1: with that pizza square folded. Gott to fold it and
• 6:13
  Speaker 1: then when you tall, because I'm saying she went in,
• 6:20
  Speaker 1: she went in with your boy. Right now. Now here's
• 6:22
  Speaker 1: the here's the fun thing about it is that artisan
• 6:24
  Speaker 1: style pizzas. Now, I went to your website and I
• 6:27
  Speaker 1: went to the restaurant, and I went and saw the photos.
• 6:30
  Speaker 1: I started looking through the folder because I want to
• 6:31
  Speaker 1: see what style how pizzas look. And the one thing
• 6:34
  Speaker 1: I liked about your artisanal style pizzas that you take
• 6:38
  Speaker 1: the sauce and the meat to the edge. And I
• 6:42
  Speaker 1: love that because that's one of the things the artisanal
• 6:44
  Speaker 1: style pizzas I kind of get frustrated with because it
• 6:47
  Speaker 1: kind of like got all that door around it and
• 6:48
  Speaker 1: then right in the middle is just the But I
• 6:52
  Speaker 1: can tell you really love food. You're not taking it.
• 6:58
  Speaker 1: I appreciate people who love food. I I just don't
• 7:00
  Speaker 1: test people don't want to. I don't get I don't
• 7:02
  Speaker 1: get it. So I like that about you. I'm telling it.
• 7:05
  Speaker 1: I'm telling I always tell people when you when I
• 7:08
  Speaker 1: get the right person, I'm talking to you, and I'm
• 7:10
  Speaker 1: talking to the right person. Okay, we're gonna talk about
• 7:12
  Speaker 1: Diane Chef. Wait on minute, because I want to know
• 7:14
  Speaker 1: how you how you just be criticizing these people, telling
• 7:17
  Speaker 1: these folks they can't. I don't think that works for me.
• 7:19
  Speaker 1: I just really wanted to just be staring at him.
• 7:21
  Speaker 1: And that's a that's a skill set to Donna tell
• 7:24
  Speaker 1: just dad somebody, you know they looking up there to
• 7:29
  Speaker 1: be just hoping, hoping maybe down that they're gonna give
• 7:31
  Speaker 1: me some little Now, that's that's a little gummy Excuse me.
• 7:36
  Speaker 1: I'm there. You know, I'm there to judge. You know,
• 7:39
  Speaker 1: I'm okay, we're gonna get it. We're gonna get that
• 7:43
  Speaker 1: in a minute. Now, let's talk about the Provo Provo. Okay,
• 7:50
  Speaker 1: that's a man Central station which is in New York City. Correct, Okay,
• 7:53
  Speaker 1: Now what why they're why grand sister station, and why
• 7:58
  Speaker 1: the name and why shore? But prova Prova means it
• 8:04
  Speaker 1: is an Italian word for provada, to cry or proof.
• 8:08
  Speaker 1: And the proofing of my dough is really what's key
• 8:11
  Speaker 1: to it. It's very unique because we proof it over
• 8:14
  Speaker 1: three days and also proof an alcohol because we have
• 8:17
  Speaker 1: a full ball and caminal. You know, I put in
• 8:21
  Speaker 1: on expanding the stands, the comptant we have. There's many
• 8:25
  Speaker 1: many locations that I'm a new Yorker. I wanted to
• 8:29
  Speaker 1: uh find an iconic location like Grand Central, which is
• 8:33
  Speaker 1: not only a transportation hub, but is like the second
• 8:36
  Speaker 1: biggest tourist site for New York City. People don't realize
• 8:40
  Speaker 1: because it's the Landmark Building. So I wanted to be
• 8:42
  Speaker 1: able to get people that are traveling through tourists. I
• 8:46
  Speaker 1: thought it would give my brand the most for the
• 8:48
  Speaker 1: first the most exposure possible to so many different types
• 8:51
  Speaker 1: of people, from foreigners to regulars to commuter. And it
• 8:55
  Speaker 1: was a very difficult, very competitive bid. You know, a
• 8:59
  Speaker 1: lot of fullit for that location, and I won. I
• 9:02
  Speaker 1: won the Well, congratulations. Let's talk a little bit about
• 9:05
  Speaker 1: the food. The food down that I love. Okay, Roshan
• 9:08
  Speaker 1: just clipping through because I saw the meatballs you can
• 9:10
  Speaker 1: get there as a side dish. I saw that. I
• 9:12
  Speaker 1: was I'm winner. She knows that. She knows that. Look,
• 9:16
  Speaker 1: she knows that. Look that's what I like about Donalds.
• 9:18
  Speaker 1: Just dude actually went on my website. He really have
• 9:21
  Speaker 1: some We also have some popies. So there's a there's
• 9:24
  Speaker 1: a front counter where you can just order and go,
• 9:26
  Speaker 1: but there's also forty five feat dining area and a
• 9:29
  Speaker 1: full bar. So we have a menu with some poptas, salads,
• 9:34
  Speaker 1: um Strom bullies. So it's it's just a full service spot.
• 9:38
  Speaker 1: It's great, Um Trumble and stromboll. So you just slipped
• 9:45
  Speaker 1: that out. You just slipped that out of your brother
• 9:47
  Speaker 1: Strom Bowling. See when I moved to New York and eight,
• 9:51
  Speaker 1: I moved to New York and eighty eight, and uh,
• 9:53
  Speaker 1: you know at the time, you know, Raised Pizza, That's
• 9:55
  Speaker 1: where I used to go all the time, Raised. Yes, yes,
• 9:58
  Speaker 1: of course you know. I'm telling true. And that's why
• 10:00
  Speaker 1: I learned about Pepperoni and the slice walking down the street,
• 10:03
  Speaker 1: you know. And so so when they told me about
• 10:05
  Speaker 1: you know, the possibility of coming on my show, you know,
• 10:08
  Speaker 1: I knew you for for being seen you today's show.
• 10:11
  Speaker 1: Knew you on the Iron Chef just because she's she
• 10:14
  Speaker 1: has a great look on iron shifts. She doesn't like
• 10:16
  Speaker 1: you don't know where she's going. She's a good poker player.
• 10:18
  Speaker 1: I believe that to my day. If I if I
• 10:20
  Speaker 1: had to say, hey, who I want to train as
• 10:22
  Speaker 1: a poker player, Donna down down and so and so
• 10:29
  Speaker 1: with that being said, um, that the whole concept and
• 10:32
  Speaker 1: what was I telling the truth? There? Rohan? I made
• 10:35
  Speaker 1: a mistake when I was talking about you take your
• 10:38
  Speaker 1: sauce and your meat closer to the edge of your pizza,
• 10:41
  Speaker 1: which I love. It's true, It's true, Yep, it's true. Definitely.
• 10:47
  Speaker 1: We are full of toppings, um the sauces and you know,
• 10:51
  Speaker 1: you know, for example, Pepperoni pizza is one of the
• 10:53
  Speaker 1: most UH requested pizza, but my Pepperoni doesn't have any preservatives.
• 10:58
  Speaker 1: We just really get high quality products. And even if
• 11:02
  Speaker 1: you don't understand food, you know it when you taste
• 11:04
  Speaker 1: it that it's better. It's better for you. It doesn't
• 11:07
  Speaker 1: have like that metallic aftertaste or high sodium. So we
• 11:11
  Speaker 1: really I just really look for the best product. We
• 11:13
  Speaker 1: use the best mozzarella, which is a brand, number one
• 11:17
  Speaker 1: brand from Italy Galboni. So we use really I mean,
• 11:22
  Speaker 1: you know, I'm not gonna I don't want a bad
• 11:23
  Speaker 1: life other brands. But you mentioned a couple of brands
• 11:26
  Speaker 1: in the beginning, and you know, to get the prices
• 11:29
  Speaker 1: where they do that, they don't really use the best products.
• 11:32
  Speaker 1: Like the cheeses aren't all real cheese. Yeah yeah, anybody,
• 11:38
  Speaker 1: let me just stop that. Let me just stop that.
• 11:40
  Speaker 1: Talk about ingredients first, it's all about ingredients. And I'm
• 11:43
  Speaker 1: telling you about a guy who has tried a different
• 11:47
  Speaker 1: a lot of different locations, a lot of different I'm
• 11:49
  Speaker 1: just telling you what I am excited about going to
• 11:51
  Speaker 1: her location because just on first sight, she's doing some
• 11:55
  Speaker 1: things a little bit different in artisanal pizzas and that.
• 11:59
  Speaker 1: And that's important to me because I'm a guy. When
• 12:02
  Speaker 1: I bite down on the pizza, I want to grab
• 12:04
  Speaker 1: more than dope, you know. I want to grab a
• 12:06
  Speaker 1: little less sauce, a little at meat. And when I
• 12:09
  Speaker 1: when I get this little squab pizza in front of me,
• 12:12
  Speaker 1: when I'm sitting down there and Prova pizza ball, Grand
• 12:15
  Speaker 1: Sitral station, your boy gonna have a smile on the
• 12:17
  Speaker 1: faith and I'm gonna grab me a little appetizer, that
• 12:19
  Speaker 1: little meat ball. Now, I know you got desserts. You
• 12:22
  Speaker 1: got desserts over there too, right, Yeah, we have a
• 12:24
  Speaker 1: couple of desserts. We have some Stop. You need to
• 12:29
  Speaker 1: stop now so you'll be throwing out stuff because you
• 12:31
  Speaker 1: used to it. Cannoli's from Boli's Pizza alcohol. You gotta
• 12:39
  Speaker 1: make sure you take a picture of yourself. I do
• 12:43
  Speaker 1: this thing called rushan eats you. Now, when I traveled
• 12:45
  Speaker 1: around the country where I go to different restaurants and
• 12:48
  Speaker 1: and I want to tell people when I like them,
• 12:50
  Speaker 1: I I got I snapped them, snapped myself in the restaurant,
• 12:53
  Speaker 1: and I have a playful of food and from let
• 12:56
  Speaker 1: him know, Rashawan actually did sit down at eating the restaurant. Girl,
• 13:00
  Speaker 1: I'm doing that for you because you've already sold me,
• 13:03
  Speaker 1: because see she gonna sit down there because I'm a
• 13:06
  Speaker 1: soft drink guy. So I'm gonna sit down on my
• 13:07
  Speaker 1: soft drink. We go Coca Cola. Then I'm gonna have
• 13:10
  Speaker 1: my square pizza in front of me. Do you have
• 13:12
  Speaker 1: a meat lover pizza? You have meat lovers? Because I can.
• 13:15
  Speaker 1: We do. We have one with sausage, one with tepperoni,
• 13:20
  Speaker 1: one the crossy rob we have We really have a
• 13:22
  Speaker 1: nice variety of different different people. Lover pizza fan my daughter.
• 13:33
  Speaker 1: Then I'm gonna give me a strong Bowli to go.
• 13:35
  Speaker 1: I'm gonna get a strong Bowli to go. That gonna
• 13:36
  Speaker 1: be my dinner, you know, because she's a great thing
• 13:38
  Speaker 1: about strong Bowli. You can't even you can't even from temperature,
• 13:41
  Speaker 1: you know, just take it with you and that bad
• 13:43
  Speaker 1: boss still be works, you know. I know I'm talking about.
• 13:45
  Speaker 1: That's the bad boys. Don't tell you, don't you go nowhere?
• 13:48
  Speaker 1: Because we got to talk about some more stuff. But
• 13:50
  Speaker 1: we wanna talk about this your pizza place at Grant
• 13:52
  Speaker 1: some station. The more we're gonna talk about when you
• 13:54
  Speaker 1: change careers where you was a lawyer twenty six and
• 13:56
  Speaker 1: start opening a restaurant and become the star you're to day,
• 13:58
  Speaker 1: we want to talk about you being a mall. Don't know,
• 14:00
  Speaker 1: go nowhere, y'all. Donna tell her, I'll pay you. She's
• 14:03
  Speaker 1: my girl. I'm comma beating there. I couldn't. I can't.
• 14:09
  Speaker 1: I couldn't wait to get back and finish in interviewing her,
• 14:12
  Speaker 1: because and when I said her, she's a she's an
• 14:15
  Speaker 1: iron chef, judge, a celebrity chef, Today's Show contributor, um
• 14:19
  Speaker 1: cookbook author, prod wife and mom um founder of Profile
• 14:25
  Speaker 1: Pizza Bar, which is located in Graham Sitral station on
• 14:28
  Speaker 1: the phone right now, and she's still there with me,
• 14:29
  Speaker 1: downa teller, downa tellor. Donna tell er, I'll pay up.
• 14:33
  Speaker 1: Donna tell her, I'm telling something done. See see see
• 14:39
  Speaker 1: that name? Now you don't you hear the word chia
• 14:41
  Speaker 1: ching cha Ching said one more time down to tell
• 14:43
  Speaker 1: you lie, don to tell you that. Okay, here's the deal.
• 14:48
  Speaker 1: This is so you know, I'm kind of part time
• 14:50
  Speaker 1: crazy when it comes to food. With everybody in my
• 14:52
  Speaker 1: studio mad at me. It's the roshan. The next time
• 14:55
  Speaker 1: you have a guest that anywhere near food, we need
• 14:58
  Speaker 1: food in the studio because ridiculous. But I'm ridiculous because
• 15:02
  Speaker 1: you have such a great product and you have that
• 15:05
  Speaker 1: same pass because I read this quote on I read
• 15:07
  Speaker 1: this quote from your on your from your computer, on
• 15:09
  Speaker 1: your website to say it states that your passion for
• 15:12
  Speaker 1: cooking was formed at a very young age. That came
• 15:15
  Speaker 1: right off your website. Tell us about that. It's true,
• 15:18
  Speaker 1: It's true. Well, I I'm I'm a child of two
• 15:21
  Speaker 1: in the Green parents and Italy. They came over to
• 15:23
  Speaker 1: Italy and I spent my summers in Italy and my
• 15:26
  Speaker 1: mom so has her phone. Uh smalltown from Polia where
• 15:31
  Speaker 1: you know, we made our own olive oil. We picked
• 15:33
  Speaker 1: six from the tree that were like the size of
• 15:35
  Speaker 1: apples and candy. And my father when he came to
• 15:40
  Speaker 1: this country, he started as a bus boy and worked
• 15:42
  Speaker 1: his way up to being a very successful restaurant chore.
• 15:44
  Speaker 1: So you know, the food business was in my blood
• 15:48
  Speaker 1: and in my family. Food is not for something you
• 15:51
  Speaker 1: call on the table a small forms. So we really
• 15:54
  Speaker 1: love food. We talked about food. We're always spawning on
• 15:58
  Speaker 1: next to meal, and you're always going back. You signing
• 16:00
  Speaker 1: the best quality really impossible, So it really was part
• 16:04
  Speaker 1: of my blood from tar and then um yeah, and
• 16:09
  Speaker 1: then my dad wanted me to be a lawyer. So
• 16:11
  Speaker 1: like there's an Italian daughter, I became an attorney. And
• 16:15
  Speaker 1: and then after six months, uh, I said, Dad, you
• 16:19
  Speaker 1: said if I could be anything, as long as I
• 16:22
  Speaker 1: become a lawyer, and I could be anything I wanted, said,
• 16:23
  Speaker 1: I'm going into the free business. So he wasn't happy
• 16:29
  Speaker 1: because he paid a lot of money for my education,
• 16:33
  Speaker 1: but he did. You did what you like. You said,
• 16:36
  Speaker 1: you become a law you can do anything you want
• 16:38
  Speaker 1: to do, and that's what you did. You followed your passage,
• 16:40
  Speaker 1: how because that's an important decision that you made, and
• 16:42
  Speaker 1: you made it according to your resume bio at twenty
• 16:46
  Speaker 1: six years of age, which means that was a there
• 16:48
  Speaker 1: was a time where you know, youth was still in favor.
• 16:51
  Speaker 1: It was your favor what what influences did you have
• 16:54
  Speaker 1: at that time to point you in that direction. Um.
• 16:59
  Speaker 1: You know, my my brother who's older, UM was going
• 17:02
  Speaker 1: into the business and he had a restaurant and I
• 17:05
  Speaker 1: was just sitting at his restaurant one night and UM
• 17:09
  Speaker 1: eating and kind of got stuck and I got up
• 17:11
  Speaker 1: and you know, started helping him out. And that's when
• 17:13
  Speaker 1: I have like my hall moment where I became a
• 17:16
  Speaker 1: lawyer because I thought that's what I wanted to be,
• 17:19
  Speaker 1: because that's what my father told me I wanted to
• 17:22
  Speaker 1: be and I loved studying it, but I wasn't passionate
• 17:25
  Speaker 1: about it. And what I was passionate about was not
• 17:28
  Speaker 1: only see the feeding people and the service industry. And
• 17:32
  Speaker 1: it just hit me like a ton of bricks. And
• 17:35
  Speaker 1: I'm a passionate person, and I think I'll get asked
• 17:38
  Speaker 1: a lot because I'm a cur attain to Um. You know,
• 17:41
  Speaker 1: so many people I know unhappy with what they do.
• 17:44
  Speaker 1: And for me to to go to work every day
• 17:46
  Speaker 1: and not love what you do is it's just like suffocation.
• 17:50
  Speaker 1: So and I knew right away, and a lot of
• 17:52
  Speaker 1: people say, oh, let me try this out for a
• 17:55
  Speaker 1: little longer. I was just new instinctually that I had
• 17:57
  Speaker 1: to leave and I felt like I could start my
• 18:01
  Speaker 1: own restaurant and do a better than most people. Maybe
• 18:04
  Speaker 1: the ignorance of us because I didn't know what I
• 18:07
  Speaker 1: was doing, but I was very passionate. I was always
• 18:10
  Speaker 1: called working. I'm very determined and yeah, I opened my
• 18:15
  Speaker 1: first bostan. Uh well, young age, I think I saw
• 18:20
  Speaker 1: and then and were followed um but you are those
• 18:24
  Speaker 1: just very very driven to succeed and to become um
• 18:29
  Speaker 1: something and through smooth and I really do love to
• 18:34
  Speaker 1: feed people, whether you're in my home or at a restaurant,
• 18:38
  Speaker 1: just makes me, makes me happy. What is their important?
• 18:44
  Speaker 1: Is the brand of social media play in your personal
• 18:48
  Speaker 1: life and your professional life and getting the word about
• 18:50
  Speaker 1: all about your brand? How important to social media? Yeah,
• 18:52
  Speaker 1: I mean it's it's it's so important. It's it's how
• 18:57
  Speaker 1: the young people communicate to them and we hope to
• 18:59
  Speaker 1: keep keep up with it. I started. I mean how
• 19:02
  Speaker 1: I got into though TV is because when I first
• 19:05
  Speaker 1: opened my restaurant, I didn't know anyone I had. I
• 19:08
  Speaker 1: didn't have the same saut siting a well being budget,
• 19:10
  Speaker 1: and night was just all gas streets and know how
• 19:12
  Speaker 1: to get the word out. So I started on local
• 19:15
  Speaker 1: TV and then I always was with technology and I
• 19:19
  Speaker 1: was one of the most people about them to use
• 19:22
  Speaker 1: UM the open table system which is now everywhere, because
• 19:27
  Speaker 1: I didn't think people are actually gonna maciltivations that I
• 19:30
  Speaker 1: wanted to. You know, if you came into my restaurant,
• 19:33
  Speaker 1: it's all about personal service. If you have your favorite
• 19:36
  Speaker 1: table and your at your stavorite deal, and if I'm
• 19:39
  Speaker 1: making feel like a million bucks from you come in,
• 19:41
  Speaker 1: I know I'm I'm gonna get you and have a
• 19:43
  Speaker 1: customer for life. So on social media hit two. It's
• 19:47
  Speaker 1: so important. Everyone communicates to social media at the bad
• 19:51
  Speaker 1: and the ugly. You know, everyone thinks so critic true
• 19:53
  Speaker 1: and a lot of people don't know about when they
• 19:55
  Speaker 1: come and they they criticize things that they don't know about. UM,
• 20:00
  Speaker 1: but I think it's I think it's great. It's it's
• 20:04
  Speaker 1: the wave of the future. It's not going anywhere. That's
• 20:06
  Speaker 1: how we communicate today. UM it's really interesting. On top
• 20:09
  Speaker 1: of it, it's really interesting when I I love who
• 20:13
  Speaker 1: you are. I love the fact that you are a
• 20:16
  Speaker 1: decision maker in your personal life even though people are
• 20:18
  Speaker 1: telling you you should do this. That's a mature decision
• 20:21
  Speaker 1: that you made at twenty six years of age. But
• 20:23
  Speaker 1: now you have such a great balanced life, You're a
• 20:25
  Speaker 1: wonderful husband, your your mother. How does that balanced life
• 20:29
  Speaker 1: play a part in your life with all these Yes, sure,
• 20:33
  Speaker 1: I I agree, you know, Um, money is not my god,
• 20:39
  Speaker 1: it's it's it's money. I think it's important that balanced life.
• 20:44
  Speaker 1: It's so importanting and I actually I'm getting heavy because
• 20:46
  Speaker 1: I'm pregnant with twins as we speak. So, um, I
• 20:51
  Speaker 1: met my husband later in life. He's a he's Aholta.
• 20:56
  Speaker 1: But it's it's really really important to choose that balance
• 21:01
  Speaker 1: in your life. And if you it's it's only work
• 21:04
  Speaker 1: all the time. And for me it was worked for many,
• 21:06
  Speaker 1: many years, but I still managed to work. But I've
• 21:10
  Speaker 1: changed the definition. I used to have high end dining rellstngs,
• 21:14
  Speaker 1: and I moved into upscale quick service because I wanted
• 21:18
  Speaker 1: to scale and create a platform but still have time
• 21:22
  Speaker 1: to be home with my family. So that was a
• 21:24
  Speaker 1: decision based on my personal life too, because I want
• 21:28
  Speaker 1: to Yeah, you can't. You can't mess up being a parent,
• 21:32
  Speaker 1: you know you can't. You don't have a duel over
• 21:33
  Speaker 1: it with that, So, um, I wanted to. I wanted
• 21:38
  Speaker 1: to strike the balance. But I'm still a woman that
• 21:42
  Speaker 1: needs to work and that's driven and creative. And I
• 21:45
  Speaker 1: think that's important for my son to see as well.
• 21:48
  Speaker 1: So I think it's yeah, you gotta just gotta keep
• 21:51
  Speaker 1: that in mind constantly. UM and I'm able to um
• 21:56
  Speaker 1: turn it on and off. See that business person and
• 21:58
  Speaker 1: then trying to be them all and try and you
• 22:01
  Speaker 1: have to be just very highly organized, efficient And you
• 22:07
  Speaker 1: know you're about to go from twing, you got to
• 22:11
  Speaker 1: go about to go from mom the super mom. Now
• 22:14
  Speaker 1: you know that. Oh my gosh, Oh my god, I
• 22:17
  Speaker 1: can't believe it's happening. I'm still in shocked. Well, well,
• 22:21
  Speaker 1: I think it happens because you know, first of all,
• 22:23
  Speaker 1: God plays is rolling all this and you want it,
• 22:27
  Speaker 1: you know you you you know, like you said, you
• 22:29
  Speaker 1: can't do a do over, and and that's important that
• 22:32
  Speaker 1: you said. Like I have a daughter, she's twenty one,
• 22:34
  Speaker 1: and I know that. You know when she called me
• 22:36
  Speaker 1: and said, Dad, I love you, Dad, could you help me? Dad?
• 22:39
  Speaker 1: Can what about this? That is so cool to me.
• 22:42
  Speaker 1: When you when you get to that stage, you're gonna
• 22:45
  Speaker 1: really appreciate. It's the best. You know, it's the best
• 22:47
  Speaker 1: that you know, all you want in life is like
• 22:50
  Speaker 1: your dad did for you. He just wanted your life
• 22:52
  Speaker 1: to be better than his life. He was an immigrant, okay.
• 22:55
  Speaker 1: And then you've done those things you've done, you've exceeded
• 22:57
  Speaker 1: his expectation. Even like you said, your son, it's on
• 23:00
  Speaker 1: or restaurant on. When you were sitting down and this,
• 23:02
  Speaker 1: this idea, this is what I want to do in
• 23:05
  Speaker 1: my life came about. And so when I when I
• 23:07
  Speaker 1: think about all these things, and I think the fact
• 23:09
  Speaker 1: that you said, Richard, look, I was successful over here,
• 23:12
  Speaker 1: but I didn't needed the balance. So I went to
• 23:13
  Speaker 1: a different style of restaurants, serving serving the community in
• 23:18
  Speaker 1: the food world because it fits your lifestyle better. And
• 23:21
  Speaker 1: that's what that's what the restaurant in gram Sister station.
• 23:24
  Speaker 1: It fits your lifestyle better. But it's also amazing food
• 23:27
  Speaker 1: and it's healthy food, absolutely food. Because I want to
• 23:31
  Speaker 1: let me just say something right quick through. There's a
• 23:33
  Speaker 1: lot of people run way they hear the word healthy.
• 23:35
  Speaker 1: You know what I'm saying, No, no, no, no, no.
• 23:37
  Speaker 1: Great food done the right way. You know, she's the
• 23:42
  Speaker 1: right way. You know the dough you know, when I
• 23:45
  Speaker 1: stay healthy. I'm saying, like, for example, give you an
• 23:49
  Speaker 1: example mastarella. People don't realize Americans look for the whitest
• 23:53
  Speaker 1: mazarella out there. That means there's persons in it. That's
• 23:56
  Speaker 1: what it means when you I'm talking about healthy, just
• 24:00
  Speaker 1: like getting the best products chemicals and knowing the difference
• 24:07
  Speaker 1: and and so for me, I researched and I the
• 24:10
  Speaker 1: best products, whether it's from Italy or New York. I
• 24:13
  Speaker 1: give the people the best product and they know it tastes.
• 24:16
  Speaker 1: BET's not full of all that junk. It's not folding
• 24:20
  Speaker 1: and preservatives that are cheaper and then you feel like
• 24:23
  Speaker 1: gross afterwards. Honestly, it's delicious. Just tell everybody when they
• 24:29
  Speaker 1: can find it. And then I'm a wrapping up with
• 24:31
  Speaker 1: Roshan mcdon't stop. Tell everybody. Donna tell Pizza Bar Pro
• 24:36
  Speaker 1: the pizza bar on the lower level concourse in the corner.
• 24:39
  Speaker 1: It's right across from Magnolia Bakery and grown from per Cormono. Now,
• 24:43
  Speaker 1: Rashan McDonald will be there this Sunday, Labor Day weekend
• 24:48
  Speaker 1: and you'll see an African American man. Please don't come
• 24:50
  Speaker 1: near him because it's table before the food. Okay, don't
• 24:53
  Speaker 1: mess with me taking my picture wanting to go. Are
• 24:56
  Speaker 1: you that? Are you that baking guy? No, don't do that.
• 24:59
  Speaker 1: Please don't do that because with Sean McDonald's eating with
• 25:01
  Speaker 1: Sean McDonald gonna have his meat lover's pizza because he
• 25:04
  Speaker 1: would be a square because she told me it comes
• 25:06
  Speaker 1: to the square and the meat and the saut is
• 25:07
  Speaker 1: gonna be to the edge because artisanal pizzas normally don't
• 25:10
  Speaker 1: do that, but at pro Ball Pizza Ball they do
• 25:13
  Speaker 1: it like that. Then roushan gonna tell wait for your
• 25:16
  Speaker 1: excuse me, give me a strong bowlie I wanted to go,
• 25:19
  Speaker 1: and then I want to cannoli for my dessert and
• 25:21
  Speaker 1: I'm gonna get those meatball because it's been recommended by
• 25:23
  Speaker 1: the owner. That's what we do with program Pizza Ball.
• 25:26
  Speaker 1: First left, lower level, Grand Simple Station. Ras Sean would
• 25:29
  Speaker 1: be there and you can be there every day. Down
• 25:31
  Speaker 1: to tell the congratulations on your twins, congratulation on your life,
• 25:35
  Speaker 1: Appreciate you calling my show. Thank you so much for
• 25:39
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