Latest / The Steve Harvey Morning Show / Chef Deborah VanTrece Full Interview

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Chef Deborah VanTrece Full Interview · The Steve Harvey Morning Show

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Speaker 1: to live a balanced life. My next guest, she's here.
1:53
Speaker 1: She's based in Atlanta. She's an award winning chef, TV personality,
1:58
Speaker 1: owners slash chef of Twisted Soul, cook House and pores
2:02
Speaker 1: A Different kind of Chick which is a new chicken
2:04
Speaker 1: pop up concept and Chicken. I say Chicken, Chicken, cook
2:07
Speaker 1: cook Chicken Chicken pop up concept in the letter. She's
2:10
Speaker 1: been featured on the Food Network, Travel Channel, The New
2:13
Speaker 1: York Times, Huffingtan posts and BuzzFeed. BuzzFeed you never got
2:16
Speaker 1: a little fast desarch about thirty seconds you cook up
2:19
Speaker 1: the world. Please welcome to UH Money Making Conversation. Chef
2:23
Speaker 1: Deborah f Treats. Thank you so much for that introduction. Well,
2:30
Speaker 1: first of all, I didn't make anything up, you know,
2:33
Speaker 1: And that's the beauty of having a career and being
2:35
Speaker 1: recognized for your talents. How do you feel about it
2:37
Speaker 1: and where you at right now? We're gonna get to
2:40
Speaker 1: the restaurants and the pop ups, and this about when
2:42
Speaker 1: I bring people on Money Making Conversation Always, it's always
2:44
Speaker 1: a journey because a lot of times when you come
2:47
Speaker 1: on my show, we're just talking about the end results,
2:49
Speaker 1: and we all know that even we were talking about
2:51
Speaker 1: their results, they're still goals in place to make that
2:55
Speaker 1: even bigger. But but as you speak of being a
2:58
Speaker 1: featured on in The New York Times and Hufftan Poach,
3:01
Speaker 1: which is a big digital imprint for magazines and online
3:05
Speaker 1: UH concepts and buzz Feats which is also video driven,
3:08
Speaker 1: and Travel Channel which you know that's TV. We know,
3:11
Speaker 1: the Food Networks TV. How does that do it? What
3:14
Speaker 1: does that do for your brand? And how has it
3:16
Speaker 1: allowed your brand to be uh recognized throughout the world. UM.
3:21
Speaker 1: I mean it's it's um immeasurable, you know, the now
3:26
Speaker 1: the positive impact that it's had on brands. UM, you
3:31
Speaker 1: know it. You know it was a text of textbook
3:35
Speaker 1: way to have done that. UM. Some things just kind
3:38
Speaker 1: of fell in the right places at the right time. UM.
3:42
Speaker 1: And I took advantage of all the opportunities that were
3:45
Speaker 1: presented to me. UM, seeing the big picture of this
3:50
Speaker 1: marketing that you know I was getting, and you know,
3:53
Speaker 1: being able to development. UM. You know a brand that
3:57
Speaker 1: was recognizable worldwide, and that's really important. I like what
4:01
Speaker 1: you said. You said, you know, sometimes you just gotta
4:04
Speaker 1: be ready to pivot when the opportunity presents itself, because
4:07
Speaker 1: we can't plan. Somebody calling you said, well, you make
4:10
Speaker 1: an appearance on the Food Network and you can't sometimes
4:12
Speaker 1: say I don't know, let me check my calendar. You
4:15
Speaker 1: have to say yes. And because these appearances, somebody's you know,
4:22
Speaker 1: if they call you, somebody is ready to say yes.
4:25
Speaker 1: If you say let me, let me check, or they say, uh,
4:29
Speaker 1: I don't know, well all this what what do you
4:32
Speaker 1: want me to do? Even even the tone you may
4:34
Speaker 1: ask the questions could could lose you the opportunity to
4:36
Speaker 1: make an appearance on the network. What you know is
4:39
Speaker 1: what you're using your resumes to be able to get
4:42
Speaker 1: other opportunities. It really becomes a blessing. You gotta you
4:45
Speaker 1: gotta not look at it as a as a as
4:47
Speaker 1: a difficult moment or a conflicting moment. You have to say,
4:50
Speaker 1: how can I do it and make it happen? That's
4:52
Speaker 1: really what this is all about, right, That is really
4:55
Speaker 1: exactly what it is. It's like I have always gone
4:59
Speaker 1: with I'm going just say yes and I will figure
5:02
Speaker 1: out how I'm going to do it. But you know,
5:05
Speaker 1: the opportunity when it's there, you have to grab it
5:08
Speaker 1: because it's, as you just said, now, they're really keeps
5:12
Speaker 1: going um and somebody else will graph at that opportunity.
5:16
Speaker 1: So um. You know I I always look to see, Okay,
5:20
Speaker 1: what how does this help me build my brand? What
5:23
Speaker 1: what positive impact is it going to have on it?
5:26
Speaker 1: And I'm gonna say yes now and we'll figure out
5:29
Speaker 1: the details of it later. Yeah, I want people to
5:31
Speaker 1: hear that, because some things are not always uh you know, well,
5:34
Speaker 1: let me plan it out a month in advance. You well,
5:36
Speaker 1: when you get reached a certain level of notoriety, yes
5:41
Speaker 1: you can think about it. Let me check my calendar.
5:43
Speaker 1: But when you are under the hustle of getting your
5:45
Speaker 1: brand recognized, getting your brand word of mouth created, word
5:49
Speaker 1: of mouth within the industry, you gotta ride with the
5:51
Speaker 1: opportunity that's given to you. And sometimes it might not
5:54
Speaker 1: be what you want to do, but you make it
5:56
Speaker 1: work for what you want, what you needed to do,
5:58
Speaker 1: and that is positive expo you for your brand. Now
6:01
Speaker 1: here's something interest. When I was going through your bio,
6:03
Speaker 1: said protest barking on her culinary career more than twenty
6:07
Speaker 1: years ago, Mrs Van Trees was a flight attendant for
6:10
Speaker 1: American Airlines. And the reason I wanted to bring that
6:13
Speaker 1: up because you know, you're a chef and I've traveled
6:16
Speaker 1: a lot, which allows me to eat a lot of
6:18
Speaker 1: good food and different cultures and things like that. He said.
6:20
Speaker 1: Throughout your your destination with throughout Europe, Latin America, the
6:24
Speaker 1: Middle East, and Southeast Asia. What effect did all this
6:28
Speaker 1: travel have on your cooking? Style or or your culinary
6:31
Speaker 1: style today. UM it is you know, actually what makes
6:36
Speaker 1: my my cuisine a little bit different? UM. I tell
6:40
Speaker 1: people my cuisine is telling a story, and my story UM.
6:46
Speaker 1: And so you know you need to be able, you know,
6:49
Speaker 1: to you know, think outside of the box. I did
6:52
Speaker 1: not want to be like everybody else. UM. And so
6:56
Speaker 1: I can find all of those travels, um, and I
7:00
Speaker 1: put them together to you know, come up with a
7:02
Speaker 1: cuisine that I call globally inspired UM soul food. UM.
7:07
Speaker 1: So you know, I looked at different cultures and the
7:11
Speaker 1: foods that were considered a regular or comfort food m
7:15
Speaker 1: of those cultures and brought it back and kind of
7:19
Speaker 1: you know, put it with my UM, African American culture
7:23
Speaker 1: of soul food. And that the dishes that I come
7:27
Speaker 1: up with a combination of all those travels and of
7:30
Speaker 1: my upbring Well, it's really funny because I'm gonna get
7:33
Speaker 1: to your definition of so food because I want to
7:36
Speaker 1: ask you that. But I was reading nearby, say, in Russia,
7:39
Speaker 1: French fries are more coveted than caviarve the fresh fry
7:42
Speaker 1: man I love so so it basically you go to France,
7:46
Speaker 1: they look at you and talking about French fries. They
7:47
Speaker 1: look at you like, huh, you go to Russia, you
7:49
Speaker 1: talk about French fries, they go where And it allows
7:54
Speaker 1: for you, it's allows to us to see those different
7:56
Speaker 1: cultures and how they react. And then you say soul food,
8:00
Speaker 1: I have to ask you, chef, Chef Debra, what is
8:02
Speaker 1: so food? Um? You know, I think it means different
8:06
Speaker 1: things to different people. UM. For me, it is food
8:10
Speaker 1: that comes from the soul. And when I say that,
8:13
Speaker 1: you know, I feel like it's the food that is
8:16
Speaker 1: cooked from love. Um. The food that evokes memories. UM.
8:21
Speaker 1: The food that you know, reminds us of where we
8:25
Speaker 1: came from. Um. Now, and those are the foods that
8:29
Speaker 1: touch our hearts, they touch our souls. So that is
8:32
Speaker 1: what soul food is. Okay. So now when I look
8:37
Speaker 1: at the so food, because it's very popular, you know,
8:39
Speaker 1: when you get to UH, when you get to certain
8:42
Speaker 1: places they're calling southern delicacies and then you gets call
8:47
Speaker 1: it soul food. UM. In the African American community, when
8:52
Speaker 1: I look at yams and yams at h on a
8:55
Speaker 1: southern restaurant, it's the same that type of yams I
8:58
Speaker 1: have at a soul food restauran run or sometimes the
9:00
Speaker 1: greens are different. You know, you put a little ham
9:03
Speaker 1: or ham hops in your collar greens to give it
9:06
Speaker 1: that flavor. Some people, now we have vegans, they don't
9:08
Speaker 1: want meet and so they have the red beans without
9:10
Speaker 1: the sausage. And so there's so many different people, so
9:13
Speaker 1: many different palates that we are playing and we're dancing
9:15
Speaker 1: around nowadays, how do you find a menu that are
9:19
Speaker 1: you trying to find a menu that works for the
9:20
Speaker 1: masses or trying to find a menu that will draw
9:23
Speaker 1: the masses to your your place of business? How does
9:26
Speaker 1: that menu develop and work? Um, it's it's a menu
9:31
Speaker 1: that Um, it's interesting. I don't want to do what
9:37
Speaker 1: everybody else is doing. I don't want you to experience,
9:42
Speaker 1: you know something, I want you to have the experience
9:45
Speaker 1: with me that you're not going to find that's true
9:47
Speaker 1: somewhere else. That's true. And even though we might be
9:50
Speaker 1: saying the same thing, right, even though we might be
9:52
Speaker 1: doing the same chicken, the chicken experience is different. And
9:56
Speaker 1: you see that with hamburgers. You know, you have five guys, Rutgers, McDonald's, Wendy's.
10:01
Speaker 1: Everyone is trying to draw based on the experience that
10:04
Speaker 1: you would get at their establishment. And that's what you're doing,
10:07
Speaker 1: is you two places of business continue exactly. So you know,
10:13
Speaker 1: even if we look at the traditional African Americans, UM,
10:19
Speaker 1: soul food by definition, going from region to regions, it's different,
10:25
Speaker 1: you know. So it's it's more combined, you know, with
10:29
Speaker 1: with food than you know, just a recipe. You know,
10:33
Speaker 1: it's a whole story behind it. And so it's in
10:36
Speaker 1: developing my menu, I'm trying to tell stories, you know.
10:40
Speaker 1: I want you to ask me, um, how did I
10:43
Speaker 1: come up with this dish? Um? I want to listen
10:47
Speaker 1: to you tell me stories, you know about what is
10:50
Speaker 1: comforting to you? What is soul food to you? Um?
10:54
Speaker 1: And I want to go and I want to interpret
10:56
Speaker 1: it in my way. Um. And I think that what
11:00
Speaker 1: set me apart from other restaurants tours, which is important,
11:05
Speaker 1: you know, to find my own little niche now and
11:08
Speaker 1: my own brain and established it. So those are the
11:13
Speaker 1: that's the process that I go through when I'm trying
11:16
Speaker 1: to develop a menu. You know, I wanted to be interesting,
11:20
Speaker 1: I wanted to be diverse, um, and I wanted to
11:23
Speaker 1: have a story behind it that touches my heart. Awesome,
11:27
Speaker 1: here's the question before we go to the next spreak
11:29
Speaker 1: because of the next break. I want to talk about
11:30
Speaker 1: your two restaurants, especially the pop up restaurant Chicken Restaurant
11:34
Speaker 1: that you have in Atlanta that launched this month. Um,
11:37
Speaker 1: what did your skill? Did you go to schools to
11:40
Speaker 1: develop your skills? They just natural talk about The training
11:43
Speaker 1: is tied to your skills as a cheft. Um. It's
11:47
Speaker 1: a combination. You know. I grew up um with a
11:50
Speaker 1: family of great cooks. UM. I grew up in the Midwest. UM.
11:55
Speaker 1: And then I had a father and grandfather that were
11:59
Speaker 1: you know, big bark two teams. So I grew up
12:01
Speaker 1: learning how the Um. Kansas City. I thought, you're gonna say,
12:08
Speaker 1: Kansas City, that's that's barbecue town right there, exactly exactly.
12:14
Speaker 1: And it's like every chance I can, I'm barbecuing something
12:17
Speaker 1: up to putting it on the menu. UM. And then
12:21
Speaker 1: I did go to culinary school, UM, you know, and
12:24
Speaker 1: that traveling. So at one point I was married to
12:28
Speaker 1: a basketball player who played overseas UM. And it gave
12:33
Speaker 1: me the opportunity to live in that culture and absorb
12:37
Speaker 1: it and going to people's homes, not just restaurants. So
12:41
Speaker 1: it's a different experience, you know. So all of that
12:45
Speaker 1: combined is the training that I have that's gotten me
12:49
Speaker 1: to the place that I am today. It's created your
12:52
Speaker 1: voice for the food that you make, which is really important.
12:55
Speaker 1: I'm talking to the amazing like a culinary traveler. I
12:59
Speaker 1: was like culinary traveler. She have Deborah Entries and she'll
13:04
Speaker 1: be back to talk about these restaurants that she's uh,
13:07
Speaker 1: she's launched or have launched in the month of May.
13:10
Speaker 1: She has a pop up she's launched. I'm gonna talk
13:12
Speaker 1: about that established restaurant that she already has in Atlanta.
13:16
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Speaker 1: E R dot Ai. Hi. You're listening to Rushan McDonald
15:27
Speaker 1: and this is money making conversations on the phone. I
15:29
Speaker 1: have a chef, Deborah band treats uh. She is um
15:33
Speaker 1: a chef extraordinare travel the world picked up. A talent's
15:37
Speaker 1: going into homes, eating in restaurants places like Middle East,
15:42
Speaker 1: the Middle East, Southeast Asia, Latin America, Europe. But she's
15:45
Speaker 1: on the show to talk about She's based in Atlanta
15:48
Speaker 1: and she's on the show to talk about a couple
15:49
Speaker 1: of restaurants wants to pop up once an established place
15:52
Speaker 1: called Twisted Soul cook House and pores. I'm assuming pores
15:56
Speaker 1: means liquor or pores means something else there chef poors
15:59
Speaker 1: me liquor, right assumption? Right good, Let's talk about that
16:03
Speaker 1: at first. Let's talk twisted sold cook house, cook house.
16:06
Speaker 1: It sounds like barbecue. That sounds like some some heat
16:09
Speaker 1: being generated in this building. Cook house and pours. Talk
16:12
Speaker 1: about that that that place of business. Uh well it's
16:17
Speaker 1: it's uh a warm gathering spot, us, a warm gathering spot. Um.
16:26
Speaker 1: Of you know, it's a great location in west midtown
16:29
Speaker 1: here in Atlanta. UM. You know, I have a very
16:32
Speaker 1: diverse clientele, very diverse group of cooks and professionals working. UM.
16:39
Speaker 1: We're very big on customers service and we UM we
16:43
Speaker 1: love to serve your good food. UM. We use sustainable products,
16:48
Speaker 1: we UM utilize the local farmers UM as much as
16:52
Speaker 1: we possibly can in our cooking. I mean you change
16:56
Speaker 1: this seasonally. UM. You know, we just we have a
17:00
Speaker 1: of time with what we do. We've been there. I
17:03
Speaker 1: think we're in our fourth year of business. Thank you,
17:07
Speaker 1: thank you. Things are going good. UM, you know, and
17:10
Speaker 1: and you know now we're finding you know, this this
17:13
Speaker 1: new world that we're trying to navigate. You know, but
17:16
Speaker 1: we talked about that part later, right, we don't do
17:19
Speaker 1: anything about it. Let's talk about the new world a
17:20
Speaker 1: little bit. I don't you know, because I have a nephew.
17:23
Speaker 1: He has a he has like a roadside stand type
17:27
Speaker 1: restaurant on the in Houston, Texas, and he was really
17:30
Speaker 1: ahead of the game with door Dash and uh uh
17:33
Speaker 1: we eats and uh I think um one more after
17:37
Speaker 1: I apologize for not being said, but and it really
17:40
Speaker 1: so his business really was not affected by the pandemic,
17:45
Speaker 1: and so because of the fact that he'd already focused.
17:48
Speaker 1: And then he told me that I was talking to
17:49
Speaker 1: him the other day and he was saying that a
17:51
Speaker 1: lot of businesses are trying to get into that the
17:55
Speaker 1: door Dashes and the uber Eats of the world, and
17:57
Speaker 1: they can't grow up Hub. That's the other one. Grew
17:59
Speaker 1: up Hub because the fact that it's starting to get
18:01
Speaker 1: backlogged and they can't hand the amount of applications to
18:04
Speaker 1: being made. And then people don't know how to process
18:07
Speaker 1: works and can cannot you know, uh because their fees
18:11
Speaker 1: tied to everything that you do. These are none of
18:13
Speaker 1: these services are free. And so that's one of the
18:16
Speaker 1: things that not only African American business but business in
18:19
Speaker 1: general have learned that they have to change their whole
18:21
Speaker 1: platform instead of being just a stand alone building that
18:24
Speaker 1: you come in and you process if you while you eat.
18:27
Speaker 1: That did that affect your your cook house, your cook
18:30
Speaker 1: house and poors facility? Major? Um? It literally you know,
18:38
Speaker 1: were we saw a maybe six dropping sales immediately um,
18:46
Speaker 1: and quickly made the decision, you know, we needed to
18:49
Speaker 1: close the doors and rethink this. Um. We weren't utilizing
18:55
Speaker 1: any of the delivery services now. So it wasn't as
18:58
Speaker 1: if we could just switch over um to that and
19:02
Speaker 1: then to be quite honest that the fees that they
19:05
Speaker 1: were charging were just ridiculous. Um, it wasn't would not
19:10
Speaker 1: have been so bad if we you know, we're balancing
19:14
Speaker 1: that you know, prior with the restaurant actual in house
19:18
Speaker 1: covers and then you know, your few takeout orders here
19:21
Speaker 1: and there. Um. But we were just really in house,
19:26
Speaker 1: you know, and never ever had a need um to
19:29
Speaker 1: utilize the service because most of the people coming to
19:32
Speaker 1: Twisted so are coming there for that warm, fuzzy environment
19:36
Speaker 1: that coming to have a good time at a gathering. Um.
19:40
Speaker 1: Real quickly, we did do the scramble initially to you know,
19:45
Speaker 1: try to get the grub hubs uber eat you know,
19:48
Speaker 1: but with all that was going on, we also felt
19:52
Speaker 1: like we had to lower our pricing structure and lower
19:57
Speaker 1: the pricing structure and then give pots of of it
20:01
Speaker 1: away to a service which now was going to be
20:06
Speaker 1: handling the predominant amount of your business. Um. It just
20:11
Speaker 1: was not a plan that was going to work for us,
20:14
Speaker 1: you know. So initially, UM, we slipped to a concept
20:19
Speaker 1: of doing pre prepared meals for people to take away
20:23
Speaker 1: and having our service staff turned them into delivery people. Um.
20:29
Speaker 1: It was actually a little bit more efficient because at
20:32
Speaker 1: the point when all this was happening, you know, the
20:35
Speaker 1: big companies did get flooded, and you know they were
20:38
Speaker 1: taking two hours and three hours to get people food. UM.
20:42
Speaker 1: You know, so that worked for us as a temporary.
20:46
Speaker 1: UM solution was to just have our our own people
20:49
Speaker 1: doing our delivery. But on a broad scale, that's not
20:53
Speaker 1: what we do, you know. So uh we knew, really,
20:57
Speaker 1: you know, this is not something that's gonna sustain us
21:00
Speaker 1: for very long. UM, So we had to come up
21:02
Speaker 1: with a better solution than that. And that better solution
21:06
Speaker 1: is what the better solution was, or is the pop
21:11
Speaker 1: up concept that transition I just transition you to a
21:14
Speaker 1: shift that's all just just sliding over to the to
21:17
Speaker 1: the better solution is the pop up chick place, different
21:20
Speaker 1: kind better solution. It was the thing that I had
21:25
Speaker 1: been thinking about for years. Um. You know, so the
21:28
Speaker 1: concept was already there was very clear in my head. Um,
21:32
Speaker 1: and it was something I foresaw, you know, us join
21:35
Speaker 1: in the future. UM. You know, well, you know the
21:40
Speaker 1: future was here, you know it. You've got to make
21:44
Speaker 1: some changes. Um. You have to be able to sustain
21:49
Speaker 1: yourself to move forward to ever do twisted soul. You know,
21:52
Speaker 1: our teeth twisted soul a lot. You've got to right
21:55
Speaker 1: down through something that's going to sustain um. And the
22:00
Speaker 1: concept of a different kind of chick um was what
22:04
Speaker 1: we decided to put in effect immediately. UM. You know
22:09
Speaker 1: it was more conducive, or is more conducive um for
22:13
Speaker 1: carry out, it's more conducive for delivery. Um. The price
22:18
Speaker 1: point could be lower because now we're we're trying to
22:21
Speaker 1: go with volume. UM. And the most important thing about
22:25
Speaker 1: it was, you know, we were doing chicken that was
22:27
Speaker 1: you know, free range, you know, certified organic food again
22:32
Speaker 1: still with our farm dis tabled vegetables. You know, so
22:36
Speaker 1: it's kind of a way that we're starting to happen
22:38
Speaker 1: in the food industry. Anyway, we just jumped on it
22:42
Speaker 1: real quick, which is very small, Which is very small. Yeah,
22:46
Speaker 1: and that's all. That's all I just said about my nephew.
22:48
Speaker 1: You know, he had been doing it prior to the
22:50
Speaker 1: because you have to make an adjustment in your menu
22:52
Speaker 1: prices when you bring on these grub hubs and these
22:54
Speaker 1: door dashes and it's ober eats. Because he had already
22:57
Speaker 1: been doing it, and I was a major justment in
23:00
Speaker 1: the pricing for these customers. I had already been in
23:04
Speaker 1: place then, when nobody was stunned by because he didn't
23:07
Speaker 1: have to make the switch. But like you said, new
23:08
Speaker 1: customers like you, they go to those services go wow,
23:12
Speaker 1: really I gotta pay this, Well, I'm an charge for this.
23:16
Speaker 1: And so this concept that you have now a different
23:19
Speaker 1: kind of chick something you had in the back of
23:22
Speaker 1: your mind, there's not been moving to the front of
23:24
Speaker 1: your mine. And it is proven to be the profitable
23:27
Speaker 1: way for you to make business in this in this
23:30
Speaker 1: new world that we live in today. Correct, Yes, exactly,
23:35
Speaker 1: Let's talk about that business. Come on, let's talk about
23:37
Speaker 1: let's just get fire up here, because I don't want to,
23:39
Speaker 1: you know, I don't want this to become a down
23:41
Speaker 1: and you know, I'm trying to make it Rashwan, I'm
23:43
Speaker 1: I'm trying to get there. What exactly is a pop up? Though,
23:47
Speaker 1: you know we hear that term a lot, What is
23:48
Speaker 1: a pop up? U? Pop up is generally something that is,
23:54
Speaker 1: you know, coming up temporarily. It's something you're doing for
23:58
Speaker 1: that moment. It's like, our pop up is just gonna
24:01
Speaker 1: be a long term one, you know. Um, And what
24:04
Speaker 1: the plan is is one thing stabilized and we can
24:08
Speaker 1: actually you know, get back to the restaurant as we
24:12
Speaker 1: knew them, which is going to be a while. Um,
24:16
Speaker 1: we'll be able to continue with Twisted so cook House
24:20
Speaker 1: in that location that we're in presently and then transition
24:25
Speaker 1: out a different kind of chick and put it permanently
24:29
Speaker 1: in another location. Awesome. Awesome, Well, let's talk about this
24:34
Speaker 1: firm goal. Let's talk about this menu. Because the menu
24:37
Speaker 1: involves fried chicken. And I'm from Houston, Texas. I'm living
24:40
Speaker 1: in Lata, but i am a fried chicken food. I
24:44
Speaker 1: love me some good fried chicken. And so the create
24:46
Speaker 1: you have a creative menu featuring four different types of
24:49
Speaker 1: chicken dishes. Let's talk about those chicken dishes that is
24:52
Speaker 1: available at the at A different kind of chick is
24:54
Speaker 1: a pop up that's in temporary locations around the city
24:57
Speaker 1: of Atlanta. How do you notify people? She of Actually
25:02
Speaker 1: social media. Social media has been incredible and um, you know,
25:07
Speaker 1: we sent out a press release and the press jumped
25:10
Speaker 1: on it quickly. Um. We've had several articles written already,
25:15
Speaker 1: you know, and on my show is to yeah, and
25:18
Speaker 1: it's like, yeah, this is this is perfect, this is perfect.
25:22
Speaker 1: You know, I think, Um, it was helpful to do
25:26
Speaker 1: such a an extreme pivot and do it quickly. UM.
25:30
Speaker 1: So you know it's something to people are paying it.
25:32
Speaker 1: This is because we're all trying to figure out how
25:34
Speaker 1: to maneuver um. You know. So this is you know,
25:37
Speaker 1: one of the ways that you can possibly run maneuver um.
25:42
Speaker 1: So we've got the four types of main entree chickens.
25:46
Speaker 1: Uh fried chicken was a staple is actually the same
25:50
Speaker 1: dish that we have on our original Twisted Goal Um
25:54
Speaker 1: cook house menu, Um, except for now you get one
25:57
Speaker 1: extra piece of chicken and it's a little bit less expensive. Um.
26:03
Speaker 1: It comes with the incredible side that you get to choose. Okay,
26:07
Speaker 1: let's talk about those sides, because those sides are to
26:10
Speaker 1: a good bill. Talk about those sides. Now, let's go
26:14
Speaker 1: past the chicken. Is the is, the is the briger
26:16
Speaker 1: to the table. But it's the size that makes you
26:18
Speaker 1: sit there and savor at the moment. Come on now,
26:20
Speaker 1: exactly exactly, So your chicken is your big bird, and
26:24
Speaker 1: what's your big birds? You get two sides. Okay, Um,
26:28
Speaker 1: so you have a choice of a garlic mashed potato. Um.
26:34
Speaker 1: You have raised greens, We have macaroni and cheese. We
26:38
Speaker 1: have a brown rice tea loss that we have a
26:41
Speaker 1: healthier option. And then we have so I take farm vegetables,
26:45
Speaker 1: which changed weekly depending on what we what's available through
26:49
Speaker 1: our local farmers. Brown rice. I've become such a big
26:53
Speaker 1: fan of brown rice. Now you know, I'm a white
26:58
Speaker 1: rice guy. Grew up for white rice on the thing
27:02
Speaker 1: on my table. So I've resisted the whole you know,
27:05
Speaker 1: brown rice world. And now when you say brown ricef
27:08
Speaker 1: I have to try that because I love pelf rice period.
27:11
Speaker 1: And when you say brown rice, that really that really
27:14
Speaker 1: piques my interest on exactly what that is is the
27:16
Speaker 1: taste of that because that sounds sounds good and original.
27:19
Speaker 1: That's the whole portion you was talking about your whole
27:21
Speaker 1: brand being very creative and coming up with creative menus
27:25
Speaker 1: because of the fact that you know, we all, like said,
27:27
Speaker 1: everybody's selling chicken out there. What makes your chicken different?
27:30
Speaker 1: What makes your service different? But and I'm assuming that
27:33
Speaker 1: service plays a big role in your brand anyway, correct,
27:38
Speaker 1: definitely plays a big role. UM. And then sourcing where
27:42
Speaker 1: we're getting our foods from, UM, and we are paying
27:45
Speaker 1: attention to the trends UM. You know in our customers
27:50
Speaker 1: that they want to know where their food is sourced from.
27:52
Speaker 1: They want to know that their vegetables are fresh, that
27:55
Speaker 1: I hand pick the chicken that I would use. They
27:59
Speaker 1: want to know those things, and those are the things
28:01
Speaker 1: that we're playing upon UM, you know, and I think
28:05
Speaker 1: those are the things that makes this this pop up
28:08
Speaker 1: work well. First of all, tell us how we can
28:11
Speaker 1: go to your social media, so that's how we can
28:12
Speaker 1: find out about to pop up. I definitely want you
28:14
Speaker 1: to send a banner to me so I can post
28:16
Speaker 1: it on my social media. I really want to support businesses.
28:19
Speaker 1: I want to give it's free as an avenue that
28:21
Speaker 1: I've created to be able to bring exposure to these
28:24
Speaker 1: any for the small businesses. You know, they can say
28:27
Speaker 1: the state's reopening, but it's not reopening, especially when it
28:30
Speaker 1: comes to this social distancing. So we have to be small.
28:33
Speaker 1: So give us some our ways that we can reach
28:35
Speaker 1: out and follow you so we can, you know, make
28:37
Speaker 1: our way to one of these pop ups. Uh definitely,
28:41
Speaker 1: um our website put us so cook House and boards
28:44
Speaker 1: dot com. We're on Instagram and tust this so cook
28:48
Speaker 1: House or follow me on Instagram at Debra at Chef
28:52
Speaker 1: Debra van Street. UM and we're always posted Facebook, you
28:57
Speaker 1: know you name it social media, we're on there. Well,
29:00
Speaker 1: I'll tell you something. It's fantastic to hear from you.
29:02
Speaker 1: I really appreciate you taking your time to come on
29:04
Speaker 1: the show. But more importantly, we will support you through
29:08
Speaker 1: our social media, through our newsletters, because as a family
29:11
Speaker 1: is how we're gonna get through this. As a family
29:13
Speaker 1: is how we're gonna win this. We know how this
29:15
Speaker 1: pandemic is over overtly affecting overly affected I should say,
29:20
Speaker 1: African Americans in our communities around the world, especially in
29:23
Speaker 1: this country. More importantly, thank you for coming on my show.
29:26
Speaker 1: Chef Debora Van Trees. Thank you so much for having
29:31
Speaker 1: me on the show. It's really important that we do
29:33
Speaker 1: support each other. And I so so appreciate being able
29:37
Speaker 1: to speak to your audience today. Oh they're gonna respond.
29:40
Speaker 1: Believe in may every time I post. But I'm a foodie.
29:42
Speaker 1: Go to my social media at Rishaw McDonald on my
29:45
Speaker 1: Facebook page. You see when I talk about food, my
29:47
Speaker 1: fans love me. And so this is a restaurant we're
29:50
Speaker 1: gonna support. I'm asking some photos so we can put
29:53
Speaker 1: feature in Rashaan Eats and so we can build this
29:55
Speaker 1: brain out so you can wiel big so you can
29:57
Speaker 1: win big time. Is that cool? Thank you so much.
30:01
Speaker 1: I will take that awesome. Awesome. If you want to
30:03
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