Latest / The Steve Harvey Morning Show / Rushion Interviews Tasty Food & Healthy Living with Chef Jernard Wells, Host and Celebrity Chef, Food Network and Cleo TV Shows

Transcript

Rushion Interviews Tasty Food & Healthy Living with Chef Jernard Wells, Host and Celebrity Chef, Food Network and Cleo TV Shows · The Steve Harvey Morning Show

• 0:00
  Speaker 1: Welcome to Money Making Conversations Masterclass. I am your host,
• 0:03
  Speaker 1: Rashean McDonald. I recognized that we all have different definitions
• 0:06
  Speaker 1: of success. For you, it may be the size of
• 0:09
  Speaker 1: your paycheck. Mine has inspiring people to accomplish their goals
• 0:12
  Speaker 1: and live their very best life. It's time to stop
• 0:15
  Speaker 1: reading other people's success stories and start writing their own
• 0:18
  Speaker 1: or writing your own. People always talk about the purpose
• 0:21
  Speaker 1: or your gift. If you have a gift, leave with
• 0:24
  Speaker 1: your gift and don't let your friends, family, and coworkers
• 0:26
  Speaker 1: stop you from planning or living your dream. My next
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  Speaker 1: guest is a dear friend, chef Gernard Wells. He's annoyed
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  Speaker 1: winning TV host, celebrity chef, best selling cookbook author, and
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  Speaker 1: best known from numerous appearances on the Food Network and
• 0:41
  Speaker 1: Cooking Channel shows. He's the host of New Soul Kitchen
• 0:45
  Speaker 1: Remix on Cleo TV. Is the co host on The
• 0:47
  Speaker 1: Best Thing They Have Eight, which I hate watching them
• 0:50
  Speaker 1: on that because it just makes me mad because the
• 0:51
  Speaker 1: food looks so good. He's already a great chef, but
• 0:54
  Speaker 1: then when he's talking about it, he is he is.
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  Speaker 1: He is all the right term of knowledge to make
• 0:59
  Speaker 1: you want to read through the TV and grab it?
• 1:01
  Speaker 1: Did you see him on the cooking channel? New So
• 1:03
  Speaker 1: Kitchen is preparing for a new season after winning three
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  Speaker 1: national awards in his first season. The show is geared
• 1:09
  Speaker 1: towards the black millennial woman because of their unique style
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  Speaker 1: of preparing food compared to the previous generation. We're talking
• 1:17
  Speaker 1: about the show's direction and being more health conscious for
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  Speaker 1: today's healthy lifestyle, and his new cookbook coming out in November,
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  Speaker 1: First Southern inspired more than one hundred recipes from my
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  Speaker 1: American table to yours. Please working the Money Making Conversations
• 1:31
  Speaker 1: Masterclass jar Wells Donner. Hello, thank you for having me.
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  Speaker 1: I am doing good. You know, hey, I think you
• 1:41
  Speaker 1: you got a damn packed I've spent so much time
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  Speaker 1: with you on the introduction, but I well, first of all,
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  Speaker 1: you know, um, I got to share kitchen with you
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  Speaker 1: several weeks ago last year in December, and got to
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  Speaker 1: watch how gifted you really are, you know, and how
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  Speaker 1: simple you make something that looks difficult and it really
• 2:01
  Speaker 1: you know, it really is an art form. And so
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  Speaker 1: it's like anything. You know, if Jordan walks on the floor,
• 2:07
  Speaker 1: you know you just gonna say, you know, the king
• 2:10
  Speaker 1: on the floor, the same thing with Lebron. So I
• 2:13
  Speaker 1: play around in the kitchen chef to North Wales, you
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  Speaker 1: the king brother. I received that. You know, hey, it's
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  Speaker 1: just time and time to practice and practice and practice.
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  Speaker 1: But look, you know how to throw down, so I
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  Speaker 1: can't even if you're doing the holiday. So I tell
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  Speaker 1: what you can do. You know what it really amazed
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  Speaker 1: me was how you able to take cabbages. You know,
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  Speaker 1: And I make this big announcement alright, I planned my
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  Speaker 1: new guarden this weekend. I put cute comas down. I
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  Speaker 1: put collar greens down, cabbages, Brussels sprouts for the very
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  Speaker 1: first time, I put us sweeping down the peppers hallapeenia green,
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  Speaker 1: yellow bell peppers. I got uh my, my my husky
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  Speaker 1: cherry tomatoes on the back row, along my beefsteak tomatoes
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  Speaker 1: in the back row. And then I added a row
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  Speaker 1: of strawberries back there. And then I got a row
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  Speaker 1: of catalopes and a rawal watermelons. So you know, I'm ready.
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  Speaker 1: I'm ready when you yet. Because the reason the reason
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  Speaker 1: I'm bringing up that because you talk about healthy food living,
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  Speaker 1: because that's a good way to invite yourself into the
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  Speaker 1: healthy lifestyle. Because I'm not buying products that are traditionally
• 3:25
  Speaker 1: buying the store with some people shy away from because
• 3:28
  Speaker 1: of the fact that they feel that there's a lot
• 3:30
  Speaker 1: of pesticides being used. They're not being they're not being
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  Speaker 1: sold to the general public and a healthy format. Talk
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  Speaker 1: about that, chef to darn Wells. You know, one of
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  Speaker 1: the biggest kings is that this is so smart what
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  Speaker 1: you what you're doing with your space creatively growing it
• 3:46
  Speaker 1: because it's all about knowing what's in your food. And
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  Speaker 1: you know, we we we we've heard time and time again.
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  Speaker 1: Well my, my, my, my grandparents, my great grandparents, they
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  Speaker 1: ate this and they lived to be eighty ninety years old.
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  Speaker 1: And what's your friends, now, it is what's being put
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  Speaker 1: in the food and what's being put on the food.
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  Speaker 1: So when you take time to even start growing your
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  Speaker 1: own urge, your own vestials, now you truly know what
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  Speaker 1: it is that you're cooking and you control what's being
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  Speaker 1: put in it, which ultimately, by doing it long enough,
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  Speaker 1: you changed the outcome of what you're putting in your
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  Speaker 1: body and your family body. Then also, it's a it's
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  Speaker 1: it's a lifestyle, and the lifestyle is is how do
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  Speaker 1: we bridge to get out of great food and keeping
• 4:33
  Speaker 1: it health hunches at the same time. And that's one
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  Speaker 1: of the things that I spent so much time teaching
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  Speaker 1: people only so kids and me so kids remixed and
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  Speaker 1: and also how to do it in the fraction of
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  Speaker 1: the time. With that fraction of the time, what messed
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  Speaker 1: over me was when you did the cabbages, I'm would
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  Speaker 1: tell you something. I was sitting over there, you know,
• 4:54
  Speaker 1: because like he tells you, You'll tell you I think
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  Speaker 1: I could cook, you know, I could cook all ba
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  Speaker 1: until I get people like him. Then I was I'm
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  Speaker 1: just staring, going Okay, that's how you really do it.
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  Speaker 1: So when you look at that skill set, just like anything,
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  Speaker 1: you know, it's like shooting free throws if you're an athlete.
• 5:12
  Speaker 1: It's like you know, running for a touchdown passes if
• 5:14
  Speaker 1: you're wide receiver and an athlete. Is it's something natural?
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  Speaker 1: Because you know your mom was a pastry chef. Where
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  Speaker 1: did this talent start to become an honest gift for
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  Speaker 1: you that you wanted to pursue chef your nord wells?
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  Speaker 1: You know, one of one of the biggest things is
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  Speaker 1: my mom was a pastually chef. From my father was
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  Speaker 1: a chef. And when my parents made these strategic decision
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  Speaker 1: to move us from Chicago, where I was born and
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  Speaker 1: raised the earl part of my my life, to Mississippi,
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  Speaker 1: where my great grandparents owned two farm land, it was
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  Speaker 1: a bit of a culture shock that I have to
• 5:51
  Speaker 1: tell you. But what it is stealed in me having
• 5:54
  Speaker 1: the opportunity to be raised on the farm and and
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  Speaker 1: cultivate crop, cross live stock, the smoke house that my
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  Speaker 1: great grandfather used to smoke hands and turkeys and oh
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  Speaker 1: so amazing, and spending that time in the kitchen with
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  Speaker 1: my mother and father cooking. You know, it wasn't that
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  Speaker 1: they were instilling any jenard you you need to cook.
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  Speaker 1: It was a way of life because we know, food
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  Speaker 1: bridges people together, and the community was always migrating around
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  Speaker 1: us because our house, our family was always known as
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  Speaker 1: the cooking family and the and the biggest thing was
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  Speaker 1: what I loved about it is the reactions people give
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  Speaker 1: when they eat great food. And that's one of the
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  Speaker 1: things that made me want to gravitate in and going
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  Speaker 1: into culinary arts of life later on, is because the
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  Speaker 1: art form of how it makes people feel when you're
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  Speaker 1: cooking something good and just the art of breaking bread.
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  Speaker 1: You know, it's it's a it's a whole ritual around
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  Speaker 1: and you think about it, Hey, when when people are celebrating,
• 7:01
  Speaker 1: Hey we gotta promotional job. Let's go out to eat weddings,
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  Speaker 1: it's all about the reception, you know, or just having
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  Speaker 1: gatherings over. And that's what really made me fall in
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  Speaker 1: love with cooking was the process of how once I
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  Speaker 1: go through instilling who I am, how it made people
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  Speaker 1: react to it. You know, it started early, right absolutely,
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  Speaker 1: when I look at the talent, because you are a talent,
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  Speaker 1: and we know that especially cable TV and that streaming
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  Speaker 1: TV have made celebrities out of chefs, and you are
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  Speaker 1: a celebrity chef. Uh. You know, when I represented, I
• 7:37
  Speaker 1: represented many talented people in life, most notally Steve Harvey
• 7:40
  Speaker 1: currently represent Stephen A. Smith. When I would take Steve
• 7:44
  Speaker 1: Harvey to the Today's Show or Good Morning America or
• 7:47
  Speaker 1: whatever show, you know, there was a certain reverence. They
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  Speaker 1: were excited about, Wow, Steve's here. And so when I
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  Speaker 1: see you on TV, you're becoming that star that that
• 7:58
  Speaker 1: how you welcomed on the shows and are You're starting
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  Speaker 1: to feel they knew who I am because you know,
• 8:03
  Speaker 1: when you get on this show, you just happen to
• 8:04
  Speaker 1: be on the show. Now you're starting to be on
• 8:07
  Speaker 1: these shows so often they kind of know who you
• 8:09
  Speaker 1: are and as a certain level of expectations, especially from
• 8:12
  Speaker 1: the producers of these TV shows, talk about that change
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  Speaker 1: in your brand as well. Yes, and and over time
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  Speaker 1: the brand is truly grown where when I where we
• 8:23
  Speaker 1: don't have to reach out to these networks to have
• 8:26
  Speaker 1: me on their shows, whether it's today, good month, America,
• 8:28
  Speaker 1: they reach out to me, they reach out to my
• 8:31
  Speaker 1: to my team and I And it really feels good
• 8:35
  Speaker 1: walking on the show and being at a point in
• 8:37
  Speaker 1: life where the brand and my culinary point of view
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  Speaker 1: speaks for a set because for so long people always wonder, Okay,
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  Speaker 1: what is his unique style, what is this his way
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  Speaker 1: of cooking? What messages he bringing? And and and ultimately
• 8:52
  Speaker 1: we know, hey, it's now. Um it went from the
• 8:55
  Speaker 1: Chef of Love to the family Chef because it's about
• 8:57
  Speaker 1: showing people how we come together with food. But with
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  Speaker 1: my new book that's coming out that you that you
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  Speaker 1: mentioned earlier, Southern Inspired My American Table, I am diving
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  Speaker 1: into it a lot further and explaining how our art cuisine,
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  Speaker 1: especially from the African American coach to contribute so much
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  Speaker 1: to the American table and what we see, you know,
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  Speaker 1: and I even give outside of giving amazing recipes that
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  Speaker 1: I created with my family growing up and even it's
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  Speaker 1: in rolling over to now with my children, I didn't
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  Speaker 1: give history explaining about like why we use oprah. You know,
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  Speaker 1: oprah is one of those ingredients that's truly indigenous to
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  Speaker 1: the African culture, and okra is one of those ingredients
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  Speaker 1: or or vestians they came over when slaves was brought
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  Speaker 1: over because they didn't know where they were going they went,
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  Speaker 1: nor if they were going to have food to eat.
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  Speaker 1: So you know what they did, They hit the okerseas
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  Speaker 1: in their braids so when they came over, they were
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  Speaker 1: able to plant and start growing these And it's normally
• 10:01
  Speaker 1: used as a thinker for students, for gumbos and things
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  Speaker 1: like that. And these are things that I talked about
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  Speaker 1: and I share in Southern inspired and while we cooked
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  Speaker 1: the way we cook and love the food that we
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  Speaker 1: love because I know because like was last year I
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  Speaker 1: grew okra in my garden and that's a tough lout
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  Speaker 1: plant there, man, I was like I was like caught
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  Speaker 1: off guard. That's just a tough lot. You really have
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  Speaker 1: to you know, really have to saut tear and slowly.
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  Speaker 1: It's not something you just throw in there, because to
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  Speaker 1: get it soft you have to know that background about it.
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  Speaker 1: And so because I was not even by it. And
• 10:37
  Speaker 1: that's the great thing, like you're talking about, you're talking
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  Speaker 1: about the history where it came from, Why it is
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  Speaker 1: the way it is because of our ancestors used that
• 10:45
  Speaker 1: knew it was a sturdy crop. I knew what it
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  Speaker 1: was purpose because I love you know, okra and tomatoes.
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  Speaker 1: That's my favorite right there. I'm always had it made.
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  Speaker 1: So you know, my smarty pants say, well, you know
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  Speaker 1: I got tomatoes guys of okra, man, I would not
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  Speaker 1: think that. Man, it's some hard oprah. And I had
• 11:04
  Speaker 1: to learn and educate myself. And so even though you
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  Speaker 1: can do these gardens, if you don't know the history,
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  Speaker 1: doesn't know the relationship or what this food is about.
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  Speaker 1: It also contempor your success in the kitchen. And that's
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  Speaker 1: what your cookbook is gonna help us get through. Yes
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  Speaker 1: it is, it's so true. While while making you knowledgeable
• 11:22
  Speaker 1: and giving you the education of peace on as they say,
• 11:25
  Speaker 1: how do we know where we're going if we don't
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  Speaker 1: know where we came from? And and seeing the creativity
• 11:30
  Speaker 1: of the unique food even all the way down to grits,
• 11:33
  Speaker 1: we know, especially when we think about shrimp and grits. Hey,
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  Speaker 1: they derived from Charts to South Carolina. But one of
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  Speaker 1: the fool things was the African culture. They were growing.
• 11:45
  Speaker 1: They were growing gririts, and they were growing the weak
• 11:49
  Speaker 1: the barley. You know, at one point they were producing
• 11:52
  Speaker 1: some of the rice and everything gilse. They was producing
• 11:56
  Speaker 1: enough props coming out of South out of South Carolina
• 12:00
  Speaker 1: where it was enough to fund the United States, that's
• 12:04
  Speaker 1: how much it and they were important. We were thinking that. Hey,
• 12:07
  Speaker 1: when we hear about rice, we think about coming out
• 12:11
  Speaker 1: of age and that being the biggest, the biggest import exports.
• 12:15
  Speaker 1: But at one time, that freaking Carolina gold rights, it
• 12:19
  Speaker 1: was sweeping the nation where we were we were supplying
• 12:23
  Speaker 1: those countries with it. And then if we had we
• 12:27
  Speaker 1: possessed such a scheme where we mastered the art of
• 12:30
  Speaker 1: how to grow it and grow up phenomenally well and
• 12:33
  Speaker 1: keep it growing to this day. Right now, when you
• 12:37
  Speaker 1: think about all these things, putting together a book because
• 12:40
  Speaker 1: it says one hundred recipes, more than one hundred said
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  Speaker 1: more than one hundred delicious recipes from my American table
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  Speaker 1: to yours. You've been doing this for a long time.
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  Speaker 1: You've done books in the past. What separates this book
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  Speaker 1: from the previous books? And how did you start? Because
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  Speaker 1: people have asked me to do, you know, cookbooks, and
• 12:59
  Speaker 1: I said that I started doing it. It's a lot
• 13:01
  Speaker 1: of worm it is. It is definitely a lot of work.
• 13:06
  Speaker 1: I have to mend this. This has been probably my
• 13:11
  Speaker 1: my longest project on writing and creating a book, because
• 13:14
  Speaker 1: we've really done it. We really wanted this to be
• 13:18
  Speaker 1: a master for master for piece that I created, and
• 13:22
  Speaker 1: of course the differences all of my books I put
• 13:25
  Speaker 1: out of a total over five different books, and over
• 13:30
  Speaker 1: the course of those years of creating those books, one
• 13:34
  Speaker 1: of the things is is I wanted to tell a story.
• 13:39
  Speaker 1: I wanted to tell the story around creating these recipes.
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  Speaker 1: I wanted to tell the story of how they were born,
• 13:46
  Speaker 1: what what made him come about? And being also not
• 13:50
  Speaker 1: to mention, my other books were self published and this
• 13:54
  Speaker 1: one is actually I signed a published deal last year,
• 13:57
  Speaker 1: so this one is actually gonna be nice and wide
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  Speaker 1: national through Actually I mean he, I mean, you gotta check, y'all.
• 14:03
  Speaker 1: We gotta check and said maybe said he worked the
• 14:10
  Speaker 1: hardest ever because they gave a check from ye. Hey, hey,
• 14:16
  Speaker 1: that that's that's a motivational fact we must say. But
• 14:19
  Speaker 1: the thing is, wasn't the key things when we talk
• 14:22
  Speaker 1: about money making conversations, as they always said, you don't
• 14:25
  Speaker 1: have to wait. You don't have to wait for a
• 14:28
  Speaker 1: seat at the table when you can build your own table.
• 14:30
  Speaker 1: And I learned that early in the game when I
• 14:33
  Speaker 1: didn't have a brand, I didn't have a name, but
• 14:35
  Speaker 1: I was a chef and I had great recipes, and
• 14:38
  Speaker 1: I didn't have the opportunity to to for a major
• 14:43
  Speaker 1: publisher pay attention. So I started writing my own coop.
• 14:46
  Speaker 1: I started sending them through copy editing to make sure
• 14:50
  Speaker 1: that it was done right. And then after I wrote
• 14:52
  Speaker 1: those books, self published them. Had I got out and
• 14:55
  Speaker 1: beat the payment and marketed and showed my books to
• 14:59
  Speaker 1: the point of where made Barnes and Noble pay attention
• 15:02
  Speaker 1: to me as a self published author because I was
• 15:05
  Speaker 1: generating sales. So all those things played played a major part.
• 15:10
  Speaker 1: And when a major publisher approached me, I actually had
• 15:14
  Speaker 1: something to bring to the table. Show. Ay, if I
• 15:17
  Speaker 1: could do this by myself, in my own man power,
• 15:20
  Speaker 1: imagine what we can do together. And so so it's true,
• 15:25
  Speaker 1: it's true. It's truly been a blessing owned on just
• 15:28
  Speaker 1: really just bringing forth this and the other recipes were
• 15:32
  Speaker 1: recipes in my in my previous books, were recipes that
• 15:36
  Speaker 1: I learned that I picked up from traveling around the
• 15:39
  Speaker 1: world and different things. And this book Southern inspired. I
• 15:42
  Speaker 1: really wanted to tap into the roots of my foundation
• 15:47
  Speaker 1: and the style of cooking. You know, because a lot
• 15:49
  Speaker 1: of people intend to say when when you're talking about recipes,
• 15:52
  Speaker 1: and especially from your southe African America, Oh you you
• 15:56
  Speaker 1: you could solfo? Right, No, I don't could Solfo. And
• 15:59
  Speaker 1: this is the thing. So food, as I always tell people,
• 16:03
  Speaker 1: so food is American cuisine. So food is the it's
• 16:07
  Speaker 1: the cuisine that the backbone of America was buil thought
• 16:12
  Speaker 1: when when when slaves came over, they took there that
• 16:15
  Speaker 1: they took the culture and their recipes from African civilization
• 16:19
  Speaker 1: and merged with Western civilization. And hence this cuisine was born.
• 16:24
  Speaker 1: If you think about it, doing those times when our cuisine,
• 16:27
  Speaker 1: when we were cooking and and feeding our cuisine to
• 16:30
  Speaker 1: the masses as slaves. It was us in the in
• 16:33
  Speaker 1: the in the plantation houses cooking. It was our cuisine.
• 16:37
  Speaker 1: But then when that cuisine, when they realized how great
• 16:40
  Speaker 1: this cuisine he was in, this cuisine had a monetary
• 16:43
  Speaker 1: value around it, it was stripped away from us. So
• 16:46
  Speaker 1: when you hear if you see me, a person would saying, okay,
• 16:51
  Speaker 1: it's so, But if you see anyone else that don't
• 16:53
  Speaker 1: look like me would be considered American cuisine, which is
• 16:56
  Speaker 1: one and the same. But it's about the person who
• 17:00
  Speaker 1: bringing that, how we create these dishes, and then not
• 17:03
  Speaker 1: about all the heavy pustions they say could with fat
• 17:06
  Speaker 1: back and all those different things, these recipes that have
• 17:10
  Speaker 1: been modified for today's healthy lifestyle. So you can, as
• 17:14
  Speaker 1: they say, you can have your cake head eatn too well,
• 17:17
  Speaker 1: you know the beauty of You know, when you say
• 17:20
  Speaker 1: American cuisine, isn't so fool you automatically thing high blood pressure?
• 17:25
  Speaker 1: You know, diabetes, We said so fu American cousine, Automaican
• 17:30
  Speaker 1: field white sound. Culture sounds like everything's cooked correctly, you know,
• 17:37
  Speaker 1: measured correctly. And it really is how people can define
• 17:41
  Speaker 1: your your culture defining your eating habits and and be
• 17:45
  Speaker 1: eating the same thing. You know, corporates, you know right,
• 17:49
  Speaker 1: you know, you know you know what I'm saying, because
• 17:51
  Speaker 1: I know I remember, I remember a long time ago,
• 17:53
  Speaker 1: when I was growing up, you could go get a
• 17:56
  Speaker 1: chicken pot pie three four dollar, and I remember there
• 18:01
  Speaker 1: was this restaurant, so that same chicken pop up, but
• 18:04
  Speaker 1: they made it for twenty dollars. You know, twenty dollars now,
• 18:09
  Speaker 1: but the same chicken pop because you're not You're not
• 18:12
  Speaker 1: gonna change the inflexibles in there. It's still that chicken
• 18:15
  Speaker 1: and there's still that broad in there. Steal that dope.
• 18:18
  Speaker 1: You went over the Crockers three or four dollar. I
• 18:21
  Speaker 1: went in this restaurant twenty dollars. It's how you sell it,
• 18:26
  Speaker 1: it's how you put and so in your book, your
• 18:30
  Speaker 1: Teller's eight. We're gonna do it. We'll understand when a
• 18:35
  Speaker 1: different time period, Healthy Conscious eating a hundred recipes. Now,
• 18:39
  Speaker 1: we talked about old Crew, we talked about you know,
• 18:44
  Speaker 1: but we ain't talked about getting this dessert snaw. You know,
• 18:47
  Speaker 1: you gotta tell us about what's coming out of the
• 18:49
  Speaker 1: dessert and that because you're gonna get me mad. If
• 18:52
  Speaker 1: you don't start talking about some dessert, I'm gonna end
• 18:54
  Speaker 1: this phone call because everybody knows I'm the dessert king. Yes, yes,
• 19:01
  Speaker 1: and I Look, there's probably about thirties some different recipes
• 19:06
  Speaker 1: from from strawberry trifle kates all the way down to
• 19:11
  Speaker 1: our signature banana looksure, look cure banana putting with my mom.
• 19:18
  Speaker 1: See what he's saying. What I'm saying that, what I'm
• 19:20
  Speaker 1: saying Tuesday, look cute, look cool, look cool? See is
• 19:24
  Speaker 1: a bad banana putting guy here, Mr rob See that's
• 19:29
  Speaker 1: what happen when you when your mom a pastry, sell
• 19:31
  Speaker 1: your dad and shell two. He's educated, look cool. I
• 19:37
  Speaker 1: wouldn't even come to look cool. But now he has
• 19:39
  Speaker 1: a book. Well, just what we're gonna do when you
• 19:43
  Speaker 1: when you when your book comes out. It's gonna come
• 19:45
  Speaker 1: out November one. Correct, Okay, We're gonna do a Facebook
• 19:48
  Speaker 1: live a series of them, and I'm gonna have fun
• 19:52
  Speaker 1: with you all that fancy stuff. He's gonna do the
• 19:55
  Speaker 1: look cool version, look cool version of the putting. I
• 20:00
  Speaker 1: would do Roshaw McDonald bag. But now they're putting slap
• 20:06
  Speaker 1: your mama in the face. They both go look good.
• 20:11
  Speaker 1: Taste good because we enjoying food. But it's all in
• 20:14
  Speaker 1: how you deliver the message, correct, it is. It's all
• 20:17
  Speaker 1: about the messages, all about the message and the rands though,
• 20:21
  Speaker 1: and what I tell people if I can show you
• 20:23
  Speaker 1: how you can get the same errands though by using
• 20:26
  Speaker 1: this process and and and have and have an amazing
• 20:30
  Speaker 1: tasting dish, there's no need to dv you because this
• 20:33
  Speaker 1: is the thing. It was. It was the tail. Later
• 20:36
  Speaker 1: on in life, we're cooking, we started doing off put,
• 20:39
  Speaker 1: adding all these extra additives and and over we oversaw
• 20:43
  Speaker 1: now food if you think about it, when we originally
• 20:46
  Speaker 1: was cooking, we were using the basis for bare minimum
• 20:50
  Speaker 1: of fresh earth, spices, granulated sugars, molasses, different things like
• 20:55
  Speaker 1: that to to get these enriched recipes. And somewhere along
• 20:59
  Speaker 1: along on the lines, we feel that, hey, we could
• 21:01
  Speaker 1: serve that out and put all this other stuff in.
• 21:04
  Speaker 1: So this is all about showing you how you create
• 21:07
  Speaker 1: great food. Well, let's jump and on top of that. Look,
• 21:11
  Speaker 1: you know, I'm always about putting time back in life
• 21:14
  Speaker 1: because we got business scheduled. So my biggest model is
• 21:17
  Speaker 1: showing you how you can create these dishes enjoying yourself
• 21:22
  Speaker 1: in the kitchen and the frass at the time because richell.
• 21:24
  Speaker 1: You know, when our grandmothers and mothers used going to kitchen,
• 21:27
  Speaker 1: they would be in the kitchen for it was to
• 21:30
  Speaker 1: the point they would be in there so long. You hungry,
• 21:32
  Speaker 1: stummer crowning you. You instantly thinking to yourself, I don't
• 21:35
  Speaker 1: never want to come because it takes I don't want
• 21:38
  Speaker 1: to go in the kitchen. But the reason why grandmothers
• 21:41
  Speaker 1: were going to kitchen and staying the kids and for
• 21:43
  Speaker 1: hours was to get away for my granddad. That was
• 21:48
  Speaker 1: That was the relaxing point because the go ahead, I
• 21:54
  Speaker 1: want this is Southern Inspired coming out nowhere first, but
• 21:57
  Speaker 1: you can't buy pre sale that book would be able Amazon,
• 22:01
  Speaker 1: Target bonds and over website. You can go to out
• 22:03
  Speaker 1: of the book right now. So it's important to get
• 22:05
  Speaker 1: that out. But you have a couple of TV appearances
• 22:08
  Speaker 1: coming up. I want to talk about that. Let's go
• 22:10
  Speaker 1: into that, and then we're gonna get into the new
• 22:12
  Speaker 1: Sold Kitchen that starts in several weeks and New Chitch
• 22:15
  Speaker 1: New Sold Kitchen remix. So let's talk about the upcoming
• 22:18
  Speaker 1: TV appearances so we don't want to miss that. And
• 22:21
  Speaker 1: then new sold kitchen. Yes, Um April twentieth, I'll be
• 22:26
  Speaker 1: on the Today Show, Um our Rock and myself. We're
• 22:29
  Speaker 1: gonna be whipping up one of my kids and myself.
• 22:33
  Speaker 1: See a broker him good people. Now that this is
• 22:36
  Speaker 1: just the same. I remember four years ago he was
• 22:39
  Speaker 1: barely getting on my little money making show that I
• 22:41
  Speaker 1: had my making conversations, so I had to used to
• 22:44
  Speaker 1: he was out there buying this product off of Whole
• 22:46
  Speaker 1: Food like he was actually selling them and convincing that
• 22:49
  Speaker 1: his product was hot. That was four years ago. Now
• 22:53
  Speaker 1: I'll be on the show with our roker, you know,
• 22:56
  Speaker 1: not Mr Roker, not Mr Roker Roker. You see, it
• 23:04
  Speaker 1: is all about supplying demand, like when you missed like
• 23:07
  Speaker 1: my products Hall Cuisine, supplying I create. I created the
• 23:12
  Speaker 1: demand and the supply down like you it's just supply.
• 23:15
  Speaker 1: The band is there. Love it. So you'll be on
• 23:19
  Speaker 1: that with our broker and then went after that. After
• 23:23
  Speaker 1: after that, I'll be in St. Augustine, Florida, doing the St.
• 23:27
  Speaker 1: Augustine Wine and Food Festival Mother's Day weekend. And when
• 23:32
  Speaker 1: you go to you cook and people sample and they
• 23:34
  Speaker 1: pay a feet to come into the festival. They can
• 23:36
  Speaker 1: just sample different products. How does that work? Yes, Timper.
• 23:40
  Speaker 1: When you go to the festivals, you you you get
• 23:42
  Speaker 1: a risk band. That risk band normally met you in
• 23:45
  Speaker 1: where you get a chance to sample all of the
• 23:47
  Speaker 1: signature wins the contather this year, believe we're gonna have
• 23:51
  Speaker 1: makers Mark on deck is one of the church sponsors.
• 23:54
  Speaker 1: We have Costello wines that's gonna that's gonna be in
• 23:57
  Speaker 1: the house. And one of the things as you get
• 24:00
  Speaker 1: to experience outside of all of the signature wines, hotails
• 24:04
  Speaker 1: and Konjacs is we're doing a One of the opening nights,
• 24:09
  Speaker 1: I believe is Thursday night U cat Cora, which is
• 24:13
  Speaker 1: an iron chef Amazed and she's actually Mississippi native as
• 24:17
  Speaker 1: well myself and as serious of other other chefs. We're
• 24:20
  Speaker 1: doing a curated dinner and for that dinner, one of
• 24:24
  Speaker 1: the dishes that I'm doing is actually a shrimp and grits,
• 24:29
  Speaker 1: but ain't doing a recenting wine route. That's gonna be
• 24:33
  Speaker 1: overlaid over the shrimping grik cake and then we take
• 24:36
  Speaker 1: the grits after cooking a up and fusing with smoke goodle,
• 24:40
  Speaker 1: we let them chill with form in the cakes paint
• 24:42
  Speaker 1: for bread crom them and then flash frown, so they
• 24:46
  Speaker 1: have that nice crispy crust on the outside, but you
• 24:49
  Speaker 1: go on the inside with the reconing wine route cascading
• 24:53
  Speaker 1: down the sides of the jumbo shrimp. That was the
• 24:56
  Speaker 1: things that we're gonna be doing right there, and then alls,
• 24:59
  Speaker 1: I'm gonna do way a love cooking segment on the
• 25:03
  Speaker 1: on the cat on the cat on the cash stern um,
• 25:08
  Speaker 1: the cash staring skilly stage. So and then there I'm
• 25:11
  Speaker 1: gonna make my signature New Orleans creole barbecue shrup. Stop man,
• 25:17
  Speaker 1: just stop, let's let's move on. See that, See that?
• 25:21
  Speaker 1: See what he didn't spank for y'all. It's like, you know,
• 25:24
  Speaker 1: it's like he had the jabbar hook shop on it. No, no,
• 25:27
  Speaker 1: I couldn't blocked the shot. No I was coming, but
• 25:30
  Speaker 1: he just whipped me out of the not New Soul
• 25:32
  Speaker 1: Kitchen New Season Award winning you have to do in
• 25:35
  Speaker 1: your thing. I love the fact that now it's really
• 25:38
  Speaker 1: your show, correct, Yes it is. Yeah, New Soul Kitching
• 25:42
  Speaker 1: and New Soul Kitchen remix um. The difference in the
• 25:46
  Speaker 1: two shows, New Soul Kitchen is more of the the
• 25:49
  Speaker 1: slow pace and be like Okay, we're doing longer recipes
• 25:53
  Speaker 1: and I take you step by step so that you
• 25:55
  Speaker 1: can either cook along with me, because normally what I'll
• 25:57
  Speaker 1: do on my social media page and on Cleo, on Cleo's,
• 26:01
  Speaker 1: on my Cleo TV social media page, what I normally
• 26:05
  Speaker 1: do is well provide the recipes where you can cook
• 26:08
  Speaker 1: alone or after the show. Because of the paste and
• 26:11
  Speaker 1: rate that I cook it, you can go back and
• 26:14
  Speaker 1: follow and create those dishes. And I love for the
• 26:17
  Speaker 1: fans and the beers to recreate any antagg me in
• 26:20
  Speaker 1: and man, they put out some amazing stuff and it
• 26:22
  Speaker 1: just feels so good, inspired and then new soul catch
• 26:25
  Speaker 1: your remix. What they do is for the fast page lifestyle.
• 26:29
  Speaker 1: Hey you you you're working through the week, you got
• 26:31
  Speaker 1: a family, or it's just you that's significant. Only you
• 26:35
  Speaker 1: want to come and whip something the quick and fast.
• 26:37
  Speaker 1: I give you simple ingredients that you can grab from
• 26:40
  Speaker 1: the grocery store, whipping up in the fraction at the
• 26:42
  Speaker 1: time against what you're eating. Good. You know what you're
• 26:45
  Speaker 1: putting in your body, the whole nine yards. And if
• 26:48
  Speaker 1: you like rachean plint your guarden, you can just don't
• 26:51
  Speaker 1: pick from it. I just usual Man, you're a fantastic demand.
• 26:55
  Speaker 1: Your communication skills are about food. Is like is good
• 27:00
  Speaker 1: as you cook it in the kitchen, you make it.
• 27:02
  Speaker 1: You're what I call consumable conversation. When I watch you
• 27:05
  Speaker 1: talk about food, I'm consuming it. I'm eating and enjoying
• 27:09
  Speaker 1: it and want to sit down and really eat what
• 27:12
  Speaker 1: you actually have talked about. That's the beauty and the
• 27:14
  Speaker 1: gifts of your talent. Shift to the Wales, Man, and
• 27:17
  Speaker 1: every time you bless me with the time to talk
• 27:19
  Speaker 1: to you again. My job now as a friend and
• 27:22
  Speaker 1: also a person that I believe I've mentored you to
• 27:25
  Speaker 1: certain paths that you have been since I've been in
• 27:28
  Speaker 1: your life is Let's let's make this book number one, brother,
• 27:30
  Speaker 1: Let's make this book number one. Okay. So look because
• 27:34
  Speaker 1: because the h because because the ride up you game,
• 27:37
  Speaker 1: you know it blew it, blew me out of blew
• 27:41
  Speaker 1: my mind. Hey, the bay you broke down? Kiss. Well,
• 27:44
  Speaker 1: you know the thing about you because you asked me
• 27:46
  Speaker 1: to write it up and I know it caught you
• 27:47
  Speaker 1: all guard. You said, Wow, you mean everything you say,
• 27:51
  Speaker 1: absolutely absolutely, and we're gonna take this to the next level, man,
• 27:56
  Speaker 1: And then look forward to seeing your TV it was
• 27:58
  Speaker 1: so funny. My my wife the other day, she said,
• 28:01
  Speaker 1: we need to we need to we need to get
• 28:03
  Speaker 1: to do we need to do something with Chef dark Well.
• 28:06
  Speaker 1: Do we have something we you know, she trying to
• 28:07
  Speaker 1: figure out something to do with you, you know, because
• 28:09
  Speaker 1: your talents are just so so gifted and so so
• 28:13
  Speaker 1: massively uh liked and uh and of course you know Keena,
• 28:17
  Speaker 1: your wife, who I love to death for your family
• 28:19
  Speaker 1: is awesome. It's a it's an experience that because you know,
• 28:22
  Speaker 1: it's a package deal. You know, sometimes he dad, but
• 28:25
  Speaker 1: he there too, and that's all good. That's all good,
• 28:29
  Speaker 1: that's all good. I love you, Chef welles Man, thank
• 28:32
  Speaker 1: you for coming on Money Making Conversation master Class. Thank you, bro.
• 28:35
  Speaker 1: They're looking forward to many more. Absolutely, If you want
• 28:38
  Speaker 1: to see or hear this interview, please go to money
• 28:41
  Speaker 1: Making Conversation dot com. I'm with Sean McDonald. I am
• 28:43
  Speaker 1: your host.