Latest / The Steve Harvey Morning Show / Chef Jamika Pessoa Full Interview

Transcript

Chef Jamika Pessoa 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: Sean McDonald's back, Oh money Made Conversations. I'm back. My
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Speaker 1: guess is online. You know she's a friend, like a
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Speaker 1: longtime friend who's now a food television star. Now. You know,
1:40
Speaker 1: you meet people regularly and then all of a sudden,
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Speaker 1: ny on TV, you go, I know them. Wow. You
1:46
Speaker 1: know that's really crazy. Say the word chef and traditionally
1:49
Speaker 1: it conjures up images of a big white hat, a
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Speaker 1: top of restaurant chef Hiawa. This recipe of this dynamics
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Speaker 1: chef goes against all tradition. She is known for her
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Speaker 1: bowl flavors and sassy personalities, say the least beginning her
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Speaker 1: professional career as a corporate marketing executive. She gave it
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Speaker 1: up a lucracative job to pursue her passion for food
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Speaker 1: and cooking to enter the culinary industry. A classical so
2:13
Speaker 1: I'm not a classical trained anybody, but she is, including
2:16
Speaker 1: studying in European countries such as Venice, Italy and Vienna,
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Speaker 1: Australia and beyond Australia, and graduation from the International Culinary
2:25
Speaker 1: Schools at the Art Institute of Atlanta. She's also worked
2:28
Speaker 1: for the renowned Rich Cars and Hotel Please, working with
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Speaker 1: the Money Making Conversation. One of the co hosts of
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Speaker 1: the popular food Network show Let's Eat Chef Jammyka. Well, hello,
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Speaker 1: the cock bad By September, I got yourseft and I
2:45
Speaker 1: got you back. You know Thanksgiving week? I know. Can
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Speaker 1: you smell the turkey in the air? Come on now,
2:52
Speaker 1: I got this big spread. I'm just letting them know
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Speaker 1: I gotta spread up doing for my staff. I got
2:57
Speaker 1: deep frying three turkeys. I'm getting up at two o'clock
3:02
Speaker 1: in the morning. Girl, two o'clock in the morning. I've
3:04
Speaker 1: done my prep work. That's key. I'm just She'll tell
3:06
Speaker 1: your prep work when you're doing something big. It's key.
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Speaker 1: And I already did my p and onion salad layout.
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Speaker 1: I've already done my stick and my Peter bread. I'm
3:17
Speaker 1: doing that when I got home. Ready, that's already later.
3:19
Speaker 1: I already did my corn bread. I baked that yesterday
3:22
Speaker 1: for my dress, sing and everything, because I put cranberries
3:25
Speaker 1: in my dressing pork saucers, that sage poork saucers, I
3:29
Speaker 1: put ellery, I put onions in there, so that that's
3:32
Speaker 1: that's already set aside. And then I got to dive
3:34
Speaker 1: into the desserts. You see, And I feel like there's
3:37
Speaker 1: two different types of people for Thanksgiving. It's the people
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Speaker 1: like you that are ready that I'm playing and they're
3:42
Speaker 1: ready to go. And then it's the one panic and like,
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Speaker 1: oh no, what am I supposed to do that? I
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Speaker 1: don't know what to cooking turkey like that. It's two
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Speaker 1: types of people. Okay, you already got your set, so
3:50
Speaker 1: I'm here to help those people that come. That's what
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Speaker 1: I'm talking about, because you know, don't talk to me shot.
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Speaker 1: But first before we start talking about that, let's talk
3:55
Speaker 1: about your show. Your TV show. I got to see
3:57
Speaker 1: it again. How's everything going with your excited. Uh how
4:01
Speaker 1: because you were saying digitally or just blowing up on it.
4:06
Speaker 1: I mean, it's it's such a blessing. I mean it's
4:08
Speaker 1: called Let's Eat, and I'm co hosting with two other
4:10
Speaker 1: dynamic hosts, and it's on the Food Network app and
4:12
Speaker 1: you could see it online. So a lot of people
4:15
Speaker 1: are like, oh, I missed the show on TV. I'm like, Nope,
4:17
Speaker 1: You're never gonna miss the show because it's always on
4:19
Speaker 1: your phone. I'm always with you anyway. Time you want
4:22
Speaker 1: to see me and cook with me, I'm right there.
4:24
Speaker 1: So we do all different types of food and we
4:26
Speaker 1: have lots of fun, and we give lots of recipe
4:28
Speaker 1: ideas and tips and stuff like that. So that's why
4:31
Speaker 1: I'm here today. I'm like, I want to give people
4:34
Speaker 1: lots of ideas to to kind of take that stress
4:36
Speaker 1: away from the holidays, because you really should be having
4:38
Speaker 1: a good time with family, not worrying about how are
4:40
Speaker 1: you going to get this done and and cooking and
4:42
Speaker 1: burning stuff. Like it shouldn't be that type of holiday.
4:45
Speaker 1: It should be a fun time. You know, Well, it's
4:47
Speaker 1: a fun time for people who want to eat. Okay,
4:51
Speaker 1: everybody want to eat good food. Dies, so food this
4:54
Speaker 1: should be out of people's hands before it's destroyed. And
4:57
Speaker 1: I'm gonna go and say that too, but before we
5:00
Speaker 1: in it further. I know I made a commitment to
5:02
Speaker 1: you your brand that I was supported on my social media.
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Speaker 1: Have I been delivering on that absolutely, And I appreciate
5:10
Speaker 1: people like you because you have such a dynamic platform
5:12
Speaker 1: and you extend that out to people touches myself. So
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Speaker 1: every Wednesday you've been profiling a recipe and it's been
5:18
Speaker 1: such a great response. I mean, people in the comments like,
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Speaker 1: I want to make that. I made that and it
5:22
Speaker 1: turned out great. So I'm so grateful to you for
5:25
Speaker 1: doing that, and you keep your wards. So I appreciate well, well,
5:28
Speaker 1: I appreciate you doing it because of the fact that
5:30
Speaker 1: my fansy they're they're curious group, you know, they are
5:33
Speaker 1: opinionated group too, and they want to if they make
5:36
Speaker 1: something I can make it better. I go cool, don't
5:39
Speaker 1: be challenging me. I'm just putting it out here just
5:41
Speaker 1: to let you know there are people out there who
5:44
Speaker 1: don't know how to cook, and that's what that's that's
5:46
Speaker 1: your role in life. The rolling life is not. They're
5:48
Speaker 1: professional out there people who think they're professional, you're not
5:51
Speaker 1: gonna change their mind. You know, they got recipes. They
5:54
Speaker 1: don't even pull out a cup or teach sport. They
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Speaker 1: just start making stuff, you know, just they say, I'll
6:00
Speaker 1: love watching some cooking show. They stay a half a
6:02
Speaker 1: cup and it just grabs something with their hands, just
6:04
Speaker 1: put in there, like that's just cooking with instincts. You
6:10
Speaker 1: can't really teach that. It's just a gut feeling, you
6:12
Speaker 1: gotta know. But everybody doesn't have that. So for the
6:15
Speaker 1: people that don't have it, they have to follow a recipe.
6:17
Speaker 1: That's okay too. You can get your teaspoons and measuring
6:20
Speaker 1: cups and you can flow right along with us. And
6:22
Speaker 1: you know, our relationship is a long term because we
6:24
Speaker 1: met when I was, you know, running into the co
6:27
Speaker 1: created Steve Harden Morning Show with Steve Harvey and I
6:29
Speaker 1: was executive producer and uh, I used to come over
6:32
Speaker 1: there and because here's your phone, we had to deal
6:34
Speaker 1: with her phone and used to make the recipes. Now
6:37
Speaker 1: at the time, where were you in transitioning? Because of
6:40
Speaker 1: the fact that I knew you was had had a
6:43
Speaker 1: corporate job. So what I want to just talk about
6:45
Speaker 1: a little bit about that too, because a lot of
6:47
Speaker 1: people are sitting and listening to the show trying to
6:50
Speaker 1: make decisions, afraid to make decisions about what they really
6:53
Speaker 1: want to do versus what they're actually doing currently. How
6:56
Speaker 1: did you make that decision? Well, you know what, I
6:59
Speaker 1: think anybody listening, if you're wondering like should I do this?
7:02
Speaker 1: Can I do this? This is the best time to
7:04
Speaker 1: do that in twenty nineteen. I encouraging everybody to take
7:08
Speaker 1: that leap of faith because it wasn't and it's not
7:10
Speaker 1: easy for anybody. It definitely wasn't easy for me. I
7:12
Speaker 1: mean I started. I had my degree in marketing, and
7:14
Speaker 1: I thought that's what I wanted to do. But I
7:16
Speaker 1: found myself going to a job every day and I'm like,
7:18
Speaker 1: this is not this can't be the rest of my life.
7:21
Speaker 1: I'm not being fulfilled. I'm sitting at a desk. This
7:23
Speaker 1: that's not my purpose. And I wasn't really sure what
7:26
Speaker 1: I fully wanted to do. And I definitely wasn't thinking
7:28
Speaker 1: about being on television. I just knew that that wasn't
7:30
Speaker 1: the right place for me. And when they started laying
7:33
Speaker 1: people off because businesses started going crazy, and it was like,
7:36
Speaker 1: this is your moment. They were like, we can demote
7:39
Speaker 1: you and you can stay, or you can just just
7:42
Speaker 1: take your papers and go. And I'm the only person
7:44
Speaker 1: in the office that was that raised my hand was
7:46
Speaker 1: like let me go. And in that moment, I wasn't
7:48
Speaker 1: I still wasn't sure. And you don't have to have
7:50
Speaker 1: a one percent of the plan. You just got to
7:52
Speaker 1: start walking by faith, because you know what you're capable of.
7:55
Speaker 1: You know that if you you want to be a
7:57
Speaker 1: shelf or you want to be a cook, you know
7:58
Speaker 1: what your talent, you know what good at and that's
8:00
Speaker 1: what you're supposed to pursue. You really should be happy
8:03
Speaker 1: every day about what you're doing. Me right now, I
8:06
Speaker 1: am living the dream. I mean, I started my own
8:09
Speaker 1: business um as a personal chef and a caterer and
8:12
Speaker 1: transition that into auditioning for reality TV shows on on
8:15
Speaker 1: the Food Network and just doing those those things you
8:19
Speaker 1: never know where they're gonna take you. And from that,
8:21
Speaker 1: I mean years later, I'm still on television and now
8:24
Speaker 1: I'm doing bigger and better things, appearing on daytime talk shows.
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Speaker 1: I'm gonna be on Good Morning America on Thursday cooking
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Speaker 1: for Thanksgiving. That is so there's nowhere on my paper
8:35
Speaker 1: here about I just slip that in because I'm just
8:39
Speaker 1: so excited because it's blessings like that. I'm like, that
8:41
Speaker 1: is one of my dream morning shows. And then to
8:43
Speaker 1: get an email like we want you to come cook
8:45
Speaker 1: for Thanksgiving and you can't write that, you can't you
8:48
Speaker 1: can't plan that. That is just being a part of
8:50
Speaker 1: the process of walking in faith and you just got
8:52
Speaker 1: to see where God takes you. And that's really how
8:54
Speaker 1: I ended up where I am. We're good. Let's talk
8:56
Speaker 1: about what you're gonna make on the Good Morning America?
8:58
Speaker 1: Just thanksgive thir What are you gonna make a one
9:01
Speaker 1: good Morning? Well? The thing is where I really want.
9:04
Speaker 1: I'm I'm calling myself the chef Tom. I am your
9:07
Speaker 1: non one one survival guid and like it's really about
9:11
Speaker 1: people that, like I said, that want that start to
9:12
Speaker 1: panic and it can be a lot of pressure, especially
9:15
Speaker 1: if this is your first time cooking for something. You've
9:16
Speaker 1: got a lot of family coming over and you're like
9:19
Speaker 1: you're starting to feel that anxiety of oh, I don't
9:21
Speaker 1: want to ruin this, so you want to pull it off.
9:23
Speaker 1: So that's really what I'm here to kind of put
9:24
Speaker 1: people at ease and let you know it's okay. It's
9:27
Speaker 1: just a turkey. He can't beat you. Like you can
9:30
Speaker 1: do this, but it's really about getting everything in order.
9:34
Speaker 1: So you got it, and I call it the three piece.
9:36
Speaker 1: We're gonna plan, we're gonna prep, and then it's time
9:39
Speaker 1: to party, y'all. That's really what it is. And it's Monday,
9:43
Speaker 1: so you should already have your checklist. You should have
9:45
Speaker 1: already gone shopping and making sure that everything is in
9:48
Speaker 1: place so that the last minute you're not sending somebody
9:50
Speaker 1: to the store like, oh go give me some sugar,
9:52
Speaker 1: Oh go give me some flower. Like if you're doing that,
9:54
Speaker 1: you're it's going to start to fall apart. You better
9:56
Speaker 1: be ready to rock and roll. Now. Now I was
9:59
Speaker 1: looking at it to know. Sweet potato bread pudding. Now
10:03
Speaker 1: I'm gonna tell you I do the I do a
10:07
Speaker 1: raisin bread pudding and I do a sweet potato pie. Okay,
10:10
Speaker 1: it seems like you put those together without the raisins.
10:14
Speaker 1: It's the most amazing dessert because it's like a sweet
10:17
Speaker 1: potato pie meet your grandma's bread pudding. And you can
10:20
Speaker 1: do pumpkin in that too, if you if you're a
10:22
Speaker 1: pumpkin person, because you know it's a battle of sweepotato
10:24
Speaker 1: in the pumpkin skins on where you live, what you give.
10:31
Speaker 1: You walk me through that step because you know I'm
10:34
Speaker 1: putting my my cheffre sean had on. You know, Okay,
10:38
Speaker 1: we do that. Like I said, I know how to
10:40
Speaker 1: do the sweet potato pie. I know how to do
10:43
Speaker 1: that because I can make a sweep pie for my
10:45
Speaker 1: staff tomorrow. And I'm gonna make the raisin bread putting.
10:49
Speaker 1: Tell me how's that done? How do you make that? Well,
10:51
Speaker 1: you're gonna start with You're gonna peel and dice about
10:54
Speaker 1: a pound of sweet potatoes and you can boil them
10:56
Speaker 1: off just to get them for tender. If I'm in
10:58
Speaker 1: a rush, I even pop them in the micro for
11:00
Speaker 1: about six to eight minutes just to get them. And
11:03
Speaker 1: you're gonna leave the stuep potatoes there, and then you're
11:05
Speaker 1: gonna start in your bread pudding. So you can use
11:06
Speaker 1: the day old bread, a French bread, Italian bread, any
11:09
Speaker 1: type of crusty bread that you have thick cut and
11:11
Speaker 1: you'll do it, babe, about six to eight cups of that.
11:14
Speaker 1: And then you start with the bread pudding parts. You know,
11:16
Speaker 1: you've gotta have your milk in there. We can do sugar.
11:19
Speaker 1: I do sweet condensed milk, sweeten. I mean, I'm Cinnamons.
11:22
Speaker 1: And you know what my secret is, Everybody write this down.
11:25
Speaker 1: It is freshly graded nutmeg, not just the one you
11:28
Speaker 1: shake out of there. You take that microplane, you you
11:31
Speaker 1: get that nutmeg and you greated across the top. That
11:34
Speaker 1: is what's going to take your bread pudding to the
11:36
Speaker 1: next level where people are like, what is that? Because
11:38
Speaker 1: it's just so distinct in that flavor. You're gonna combine
11:41
Speaker 1: the sweet potatoes with your bread and all your milk
11:44
Speaker 1: and your sugar and everything, and soak that in there
11:46
Speaker 1: for about thirty minutes and you're gonna break baking in
11:49
Speaker 1: your baking dish. Its same way you would do your
11:51
Speaker 1: regular bread pudding. And the sweet potato just adds a
11:54
Speaker 1: little bit of color, a little bit of flair, a
11:55
Speaker 1: little more textured, a little more sweetness to it, and
11:58
Speaker 1: you'll bake it off any other oven until is beautiful
12:00
Speaker 1: golden brown and you know it's ready because of the
12:02
Speaker 1: whole house smells just like heaven. I mean, it is
12:05
Speaker 1: just bubbling, delicious and I love to top it off.
12:08
Speaker 1: I put a little bourbon in mind. You if you
12:10
Speaker 1: want to kick it up and now roll and now
12:13
Speaker 1: we can drop. You gotta warm people. Don't let the
12:16
Speaker 1: kids get in this, but I do it at the end.
12:18
Speaker 1: So if you want to do a quick sauce, this
12:21
Speaker 1: is it. The fastest thing you've ever imagined. You get
12:23
Speaker 1: a cup of vanilla ice cream and you let it melt,
12:27
Speaker 1: and you're like waiting what you're gonna do with that thought?
12:29
Speaker 1: You leave the ice cream home. No, this is gonna
12:30
Speaker 1: make you know, like that crimon glaze, that French sauce
12:33
Speaker 1: that you can make, and you gotta cook it over
12:34
Speaker 1: the store for a long time. We're not doing that.
12:37
Speaker 1: Melts some vanilla ice cream, add a shot of bourbon
12:39
Speaker 1: to it, and when people start spooning out their bread pudding,
12:42
Speaker 1: just drill a little bit of that on tops. You
12:44
Speaker 1: get that shot of that bourbon creaminess of the vanilla
12:47
Speaker 1: ice cream and then that deliciously sweet golden brown bread pudding.
12:52
Speaker 1: Now that don't make you hunger right now, something's wrong,
12:55
Speaker 1: but it makes me. Hunger makes me mad. Now, don't
12:57
Speaker 1: get mad. First of all, our fans are listening to this,
13:01
Speaker 1: So I gotta do like the television show, are You're
13:03
Speaker 1: gonna send a photo of the dessert and a recipe
13:06
Speaker 1: so I could post this on social media. Will this
13:08
Speaker 1: be your Wednesday post this week? I will make sure
13:10
Speaker 1: that this is my Wednesday close. I would not tease
13:12
Speaker 1: your listeners and not give them this this as a
13:15
Speaker 1: Wednesday post. So everybody can make the sweet potato bread
13:18
Speaker 1: pudding for their family. And you add that little shot
13:20
Speaker 1: of bourbon and then right thing little I see the
13:25
Speaker 1: worst shot. You gotta be worried about it. Some people
13:27
Speaker 1: shots different shots. Not don't make it soggy, don't make
13:29
Speaker 1: it soggy, not don't make a soggy and you don't
13:32
Speaker 1: want to be tipsy and say Chef Jamika did it.
13:34
Speaker 1: I will not take the blame for that. So she's
13:36
Speaker 1: on the phone with me again. She's she's my favorite
13:39
Speaker 1: chef in the world. Chef Jamika should be on Good
13:41
Speaker 1: Morning America this Thursday. We'll be coming right back. We'll
13:44
Speaker 1: be talking more about the many desserts. But she was
13:47
Speaker 1: just on the Hunted Gingerbread showdown which there's so many
13:51
Speaker 1: different shows on Food Network doing You're doing so many
13:53
Speaker 1: things and we're gonna be right back with the wonderful
13:56
Speaker 1: chef Jamika. I discovered I discovered on the Thief, I
13:58
Speaker 1: rem on this show. I'm laying claim to your to
14:01
Speaker 1: your fame. That girl right back, money making conversations for
14:04
Speaker 1: Sean mcdown the one in on Now back Now, I'm back,
14:09
Speaker 1: I'm back. I'm all great, I'm all right, I'm all right.
14:14
Speaker 1: I'm always all right back, I'm hull right. You know something,
14:17
Speaker 1: I really all right. You know something. I'm so proud
14:20
Speaker 1: of you. I'm proud of you because all right, I
14:22
Speaker 1: met you at the infancy stage or where you're because
14:26
Speaker 1: you're not finished. We all know you're not fish. And
14:30
Speaker 1: I always always look because because I noticed in your
14:33
Speaker 1: bio that in two thousand six, that's when you created
14:36
Speaker 1: your company Life of the Party as a personal Chef
14:39
Speaker 1: of Personal Chef Services six and I met you round
14:42
Speaker 1: about two thousand seven is eight, okay, because we're closed
14:47
Speaker 1: that hairshop Farm Dealing was in Atlanta, we've moved our
14:50
Speaker 1: headquarters down here. So so along the way, I would
14:55
Speaker 1: see you always popping up on this dessert show, you
14:58
Speaker 1: talking about your favorite dessert, and you just always stayed
15:02
Speaker 1: in the lane and I. And I'm telling I would
15:04
Speaker 1: look at you and go because I've always had your
15:05
Speaker 1: number on my phone, you know, and and so and
15:08
Speaker 1: I was just proud to see you just staying committed
15:11
Speaker 1: to the task and seeing how you do that. And
15:13
Speaker 1: so what advice will you give people? Because we all
15:16
Speaker 1: know there aren't happy moments alone the way consistently there's
15:20
Speaker 1: frustration moments. How did you overcome that? And because we
15:23
Speaker 1: all know also that it's a lot of people out
15:26
Speaker 1: that can cook or think they can cook, as a
15:28
Speaker 1: lot of people are great a big personalities, how have
15:31
Speaker 1: you been able to build your niche? Well, you know what?
15:34
Speaker 1: And and so many people come up to me or
15:36
Speaker 1: or they email me like, oh I read your story
15:38
Speaker 1: and and I was so inspired. And it's not just
15:40
Speaker 1: people that want to cook, Like people come to me like, oh,
15:42
Speaker 1: I've always wanted to do hair, but I've went and
15:44
Speaker 1: got a corporate job and now started my own salon.
15:47
Speaker 1: So I really tell people like I am here to
15:49
Speaker 1: inspire you for whatever it is that you're excited to do.
15:52
Speaker 1: It doesn't really matter as long as you're excited to
15:55
Speaker 1: do something. And for me, it definitely wasn't easy. And
15:58
Speaker 1: I mean, we've been on a journey for for a
16:00
Speaker 1: minute with these people like, oh, you're overnight success. I'm like, no,
16:03
Speaker 1: y'all just been sleeping on this so all this time.
16:07
Speaker 1: But no, I feel like every time I wanted to
16:10
Speaker 1: give up and it got hard, there'll be one little
16:12
Speaker 1: thing that come up and be like, you know, I
16:14
Speaker 1: can't do this more. The money's not coming in right
16:17
Speaker 1: and things are I'm just gonna stop and do something else.
16:19
Speaker 1: And then I'd get a call to to do a
16:21
Speaker 1: show here or to be on the news here. And
16:24
Speaker 1: those little things you need them because they just kind
16:26
Speaker 1: of encourage you to let you know you're doing the
16:28
Speaker 1: right thing and to stay on that path and don't
16:30
Speaker 1: give up. And there'll be little things that people, someone
16:33
Speaker 1: will say something to you, something small will happen, and
16:36
Speaker 1: it's just the way of the universe or God, whatever
16:39
Speaker 1: you believe, and it's just kind of nudging you to say,
16:41
Speaker 1: keep doing what you're doing. I have greater things for you.
16:44
Speaker 1: But you've got to stay faithful to the to to
16:46
Speaker 1: the purpose and the path. You've got to go through
16:48
Speaker 1: the process. You can't avoid it. Like everybody wants to
16:50
Speaker 1: jump and leaps and bounds and you can't skip the
16:53
Speaker 1: line on the process. You have to go through it.
16:55
Speaker 1: But once you get to the front of that line
16:57
Speaker 1: on it, it's a glorious thing and you're so you're
17:00
Speaker 1: you're you're proud of yourself because you know you accomplished
17:02
Speaker 1: something and you're supposed to share your story with other
17:05
Speaker 1: people to inspire them. So that's really why I do
17:08
Speaker 1: what I do, just to inspire other people to do
17:10
Speaker 1: what they need to do and then feed them. There
17:12
Speaker 1: you go. That's how I get people to the table.
17:15
Speaker 1: Everybody wants to come with food. And then once I
17:16
Speaker 1: get you to sit down, then I tell you a story.
17:18
Speaker 1: Then I feed your soul. That's how you get got
17:21
Speaker 1: to get them first. I didn't remember this when I
17:24
Speaker 1: first met. You know, she was a little roosted back
17:26
Speaker 1: in the day. She she got a story teen years later.
17:29
Speaker 1: This talk far as you know, the incentences correctly. But
17:33
Speaker 1: she's a motivator. But Chef, I tease when I say
17:37
Speaker 1: that because of the fact that even back then when
17:39
Speaker 1: I did were roughly a tenure relationship we've had. It's
17:42
Speaker 1: just that you always you knew your craft, you always
17:46
Speaker 1: was polished. She always had to look, you know she
17:49
Speaker 1: come through that door. You know, hair was right, make
17:51
Speaker 1: up right, clothes right, look good, look good. That's what
17:54
Speaker 1: you gotta do. And she did it too, no doubt
17:56
Speaker 1: about it. But what she wanted to make sure she
17:59
Speaker 1: did the proper work for the client. In other words,
18:02
Speaker 1: she never she never got bigger than the moment. And
18:06
Speaker 1: a lot of people do that, you know, they want
18:07
Speaker 1: to or they use the client to get to your situation.
18:10
Speaker 1: They try to like put the client in the background.
18:12
Speaker 1: And that's where a lot of people make mistakes with
18:14
Speaker 1: these opportunities. They're called flashing, the flashing the band and
18:18
Speaker 1: because relationships really is why you're here today. The relationship
18:22
Speaker 1: is why why she's on the show with me. We
18:25
Speaker 1: had a great relationship back then, and now she's on
18:28
Speaker 1: my show, a relationship with Now I have a relationship
18:30
Speaker 1: with a chef about to go on Good Morning America
18:33
Speaker 1: this Thursday. Now, you know, were winning here, I'm winning,
18:37
Speaker 1: she winning everybody and everybody can win. That's the beautiful thing.
18:41
Speaker 1: It is enough room for everybody to win. Cool. Now
18:44
Speaker 1: that being said, what what what's just talking about? There's
18:47
Speaker 1: a hunted house in this Gingerbread show. Because the reason
18:50
Speaker 1: I'm asking this that you know, television is interesting because
18:54
Speaker 1: you know, they make make it seem like things happen
18:57
Speaker 1: very fast, and I see and I see these these designs. Well,
19:02
Speaker 1: when you did the show, what what leaked out to
19:05
Speaker 1: you to most about these designs and these creative people
19:07
Speaker 1: who come on these shows because they just everyday people
19:10
Speaker 1: who have been selected to come on these shows to compete. Yeah,
19:14
Speaker 1: you know, I think what impressed me the most was
19:16
Speaker 1: the stories. How everybody had a different background. Some people
19:19
Speaker 1: it was their first time in a competition doing gingerbread houses,
19:23
Speaker 1: or people have been doing it for years and they
19:25
Speaker 1: have made this their craft and every year there there
19:29
Speaker 1: it gets bigger and more creative. So I really was
19:32
Speaker 1: just like to hear people where they come from and
19:34
Speaker 1: why they're doing what they do. Like that, that's the
19:37
Speaker 1: most amazing thing to me. And I think when I
19:39
Speaker 1: go out and I travel and I do all these
19:40
Speaker 1: shows on cooking channels, food Network, and I go to restaurants,
19:43
Speaker 1: it's really I enjoyed meeting people and just hearing how
19:46
Speaker 1: they got there and what it is they're trying to accomplish.
19:49
Speaker 1: And so many other people like these are not you
19:52
Speaker 1: know people casted from wherever, like these are regular people.
19:56
Speaker 1: So if it's something that you're interested and you see
19:58
Speaker 1: these shows and you sit at home like I could
20:00
Speaker 1: done that, well I could have done it. I encourage
20:02
Speaker 1: everybody apply for these shows. They really will call you back.
20:05
Speaker 1: You're that good. They will call you back because they
20:08
Speaker 1: want The network can't and the shows can't flourish without
20:11
Speaker 1: people like you that put themselves out there. And that's
20:14
Speaker 1: how I got my start, was putting myself out there
20:16
Speaker 1: for a competition show or you did a competition show.
20:20
Speaker 1: Started my career back in Food Network when I did
20:23
Speaker 1: Food Network Star when season five. So that's how millions
20:28
Speaker 1: of people just got to know my name and see it.
20:30
Speaker 1: And it's just been going one show after the other
20:33
Speaker 1: after the other. From that. The great thing is I
20:39
Speaker 1: get to be in the judges seat now like I
20:41
Speaker 1: used to, so it's nice to be on the other
20:43
Speaker 1: side of the table. It's it's that's how we get started.
20:46
Speaker 1: So I really encourage people apply for these shows because
20:49
Speaker 1: they really will call you and they have to oppetellate
20:51
Speaker 1: you something. They've called me three times to compete and
20:54
Speaker 1: I'm not. I just know I said no. I can't compete.
20:58
Speaker 1: I'm a little this show not you know that that's hard,
21:01
Speaker 1: that competition is hard, and I'm just let everybody know that.
21:04
Speaker 1: You know, you really you have to be on top
21:07
Speaker 1: of you have to take criticism publicly and on tape correctly.
21:11
Speaker 1: That that's tough for me to But the thing is
21:16
Speaker 1: when you when I just first started, I'm nervous about
21:19
Speaker 1: doing competition, but I said to myself, if I can
21:22
Speaker 1: do this, I can do anything. And that's really what
21:25
Speaker 1: it's about. The shows that you're going, they're they're really
21:28
Speaker 1: not there to make you look like a complete idiot,
21:30
Speaker 1: Like they're not going to sabotage you and hide your
21:32
Speaker 1: food and take your stuff. If you know what, they
21:35
Speaker 1: do their very best because they want to make good TV.
21:37
Speaker 1: Like they do their very best to make you shine.
21:40
Speaker 1: I mean, so you show, I'll have to do a
21:42
Speaker 1: show up know your stuff, and I mean the clock
21:45
Speaker 1: is taken. But you just keep going like you can't live.
21:48
Speaker 1: There's so many things that are happening around you. You
21:50
Speaker 1: can't let those things get to you. And you do
21:52
Speaker 1: one competition, you're like, you know what, that wasn't so bad,
21:54
Speaker 1: and you it's like getting a tattoo. You want another one?
21:57
Speaker 1: You want to do another one? And a little funny
22:00
Speaker 1: you you're you're a good salesman too, You're a good salesman.
22:06
Speaker 1: I'm just here to motivate the world. That's all I
22:08
Speaker 1: want to do. But it's hard to judge. I've seen
22:10
Speaker 1: you judge. Now. It's hard being to judge because usually
22:12
Speaker 1: like three of you guys, and it did, and all
22:15
Speaker 1: three of you guys got to taken. You can't. Can
22:18
Speaker 1: you agree? Are you kind of agree? But you agree
22:22
Speaker 1: in different ways? Correct? No, of course, with editing, it
22:25
Speaker 1: looks like we make that decision in fourteen seconds, but
22:28
Speaker 1: there's a lot of times we go back and forth
22:30
Speaker 1: and it's two against one and then it's like we
22:33
Speaker 1: we have to write it down. We have to start
22:34
Speaker 1: from scratch and do numbers. Like wait a minute. It's
22:37
Speaker 1: not an easy task. And I take it to heart
22:40
Speaker 1: because I know these people have a story. They're there
22:43
Speaker 1: to get that money or win that prize for for
22:45
Speaker 1: whatever thing that they're hoping for. And I'm a dream
22:47
Speaker 1: of myself, so I never want to sit there and
22:49
Speaker 1: I feel like I'm I don't want to kill anybody.
22:52
Speaker 1: But the fact is, if you're there on the show.
22:54
Speaker 1: It doesn't matter if you really take the prize and win.
22:56
Speaker 1: Because I didn't win my season. I came in fourth
22:59
Speaker 1: out of ten people. And look where I am now.
23:01
Speaker 1: I only tell people I am the Jennifer Hudson of food.
23:04
Speaker 1: You don't have to win the competition to win the competence.
23:08
Speaker 1: You know what I'm saying on Good Morning to America.
23:11
Speaker 1: Please tune in this Thursday. She'd be there. She'd be
23:14
Speaker 1: making a Thanksgiving spread for the masses. She's awesome and
23:20
Speaker 1: follow me on on social media to follow social media.
23:24
Speaker 1: She also post on my social media this win say
23:26
Speaker 1: you have the famous chef Jamaica sweepertator Pie. Sweepertator Pie
23:34
Speaker 1: meets bread pudding, Grandma's bread pudding on money making conversation, Chef,
23:40
Speaker 1: I love you. That's honest. I love you. And Happy
23:43
Speaker 1: Thanksgiving everybody, get yourself together, plan prepping party. Do you
23:46
Speaker 1: think this year? I love it? I love it. Stay
23:48
Speaker 1: strong see on Thursday, Good Morning America. Listening makes us smarter,
23:53
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