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Chef Edouardo Jordan Full Interview · The Steve Harvey Morning Show

0:00
Speaker 1: My next guest. He's an owner executive chef Thats means
0:04
Speaker 1: food of several very popular restaurants. He was born and
0:08
Speaker 1: raised in St. Petersburg, Florida, and attended college at the
0:11
Speaker 1: University of Florida. That means he's a He's the Gator.
0:15
Speaker 1: He's he's the Gator. Okay, all right, sec okay cool.
0:20
Speaker 1: After graduating with a dual degree in business administration and
0:23
Speaker 1: sports management, he decided to enroll in culinary school. Okay,
0:28
Speaker 1: now that's a that's a switch. Now, please working. He's
0:31
Speaker 1: here to tell his story and all the success he's
0:34
Speaker 1: had over the years since he's graduated with that culinary degree.
0:38
Speaker 1: Please welcome to money making Conversation. Ed wardle Jordan's thank
0:43
Speaker 1: you for having me. Oh pretty good? Where you Where
0:47
Speaker 1: are you at right now? Where are you calling from?
0:48
Speaker 1: Right now? I'm in Seattle, Washington. I'm home before I'm
0:52
Speaker 1: headed to work. Seattle, Washington. Now, I've been to Seattle
0:55
Speaker 1: a couple of times, as you do stand up comedy.
0:57
Speaker 1: I went up there way back in the day. This
1:00
Speaker 1: some jokes up there. I stopped in there when I
1:01
Speaker 1: was going to Vancouver for a cruisiness. So but I'm
1:05
Speaker 1: gonna tell you something. Let's let's talk a little bit
1:06
Speaker 1: about you before we get to this this, this menu,
1:09
Speaker 1: that that that that really and I'm already told I'm
1:12
Speaker 1: gonna just tell you this at Waddle, UM, I'm you're
1:16
Speaker 1: gonna see me before the year out, brother, that you're
1:20
Speaker 1: gonna see me for they let everybody know, you're gonna
1:23
Speaker 1: find out why why I'm gonna go up there with
1:26
Speaker 1: my wife. She's already, she's already signed off. She's gonna
1:30
Speaker 1: be coming up there with who got together day? Do
1:31
Speaker 1: you have a chef table at your restaurants? And we
1:34
Speaker 1: were there, you go, okay, cool, Let's talk about the
1:38
Speaker 1: beginning because I talked about uh, we talked about the
1:42
Speaker 1: degrees and the business administration and that still that still
1:45
Speaker 1: helps you out now because you're you're you know, your
1:48
Speaker 1: your owner, your entrepreneur, So that degree, that business administration
1:51
Speaker 1: does help you out. Then you went into sports management.
1:54
Speaker 1: How did the whole culinary part of your life start
1:58
Speaker 1: to rise to the top. Well, you know, I I
2:02
Speaker 1: honestly I started with food at the age of nine. Um.
2:05
Speaker 1: You know, food has always been um an intimate part
2:08
Speaker 1: of like, uh, my experience growing up. Um, you know,
2:12
Speaker 1: when I was nine years old, my mom put me
2:14
Speaker 1: in the kitchen because she noticed that I had an
2:16
Speaker 1: interest for food, because I was always asking my grandmother questions.
2:20
Speaker 1: My grandmother's a Southerner, She's originally from Kiro, Georgia, and um,
2:24
Speaker 1: you know, her specialty was cooking big old lavish meals
2:27
Speaker 1: for the family and friends to come over and hang
2:29
Speaker 1: out her at her house. Um, you know, for family unions,
2:33
Speaker 1: after church, you know, all the holidays. Um, it was
2:36
Speaker 1: all about grandma. And so you know, I took an
2:38
Speaker 1: interest into foods then and there. And I guess that
2:42
Speaker 1: kind of you know, played a role in my life
2:44
Speaker 1: later on when I was decided onto the real direction
2:47
Speaker 1: that I wanted to go in on my true passion. Um.
2:50
Speaker 1: So it was all about like that that foundation with
2:53
Speaker 1: mom and grandmother of like hospitality and food. Mom showing
2:56
Speaker 1: me around the kitchen, my mom giving me my first cookbook.
2:59
Speaker 1: That's probably like the age of Pano eleven. I don't
3:01
Speaker 1: remember the exact time period. Um. What the question that
3:05
Speaker 1: will pop out is that you said, it's just nine,
3:08
Speaker 1: Why didn't you immediately go into that direction? Why did
3:11
Speaker 1: you go to oh man? Um, you know it was.
3:15
Speaker 1: It was kind of like, you know, the reality is, um,
3:19
Speaker 1: you know, my mom and my dad wanted me to
3:21
Speaker 1: go to college. Was the first person in my family
3:25
Speaker 1: to go to college. And we're talking about extended family too. Um.
3:30
Speaker 1: And so their mission wants to make sure that I,
3:33
Speaker 1: you know, get an education, also get a degree that
3:36
Speaker 1: is gonna send me in the path that they thought
3:39
Speaker 1: and believe it's going to be great for me, and
3:41
Speaker 1: you know, become a doctor, become a lawyer, become a
3:43
Speaker 1: sports agent or something that dictated high paying, well all
3:49
Speaker 1: established job with benefits, etcetera. So, um, their mission was
3:53
Speaker 1: just point me in the right direction. And cooking was
3:56
Speaker 1: definitely not the direction they assumed that I should be going,
4:00
Speaker 1: because that's gonna be real. You know, you've got a
4:02
Speaker 1: lot of cooks out there, but don't have a lot
4:03
Speaker 1: of chiefs of color out there exactly. And in the
4:07
Speaker 1: reality is, you know, um, the pot in their world
4:10
Speaker 1: is a very hard world. I mean, you're working, you know,
4:12
Speaker 1: thirteen fourteen hours a day, um, not getting paid the
4:16
Speaker 1: highest wages and um, you know, dollar for dollar per hour,
4:20
Speaker 1: you're definitely working way more than most doctors and most
4:22
Speaker 1: lawyers for you know, far less. So they saw, you know,
4:26
Speaker 1: me going to college as a as a better direction
4:31
Speaker 1: for me, and they definitely encouraged me, like, you know,
4:33
Speaker 1: follow my dreams and everything, like cook, enjoy it still,
4:36
Speaker 1: become a doctor and then one day you can own
4:37
Speaker 1: your own restaurant while you're a doctor. Kind of thing.
4:40
Speaker 1: Now with Florida having a good time, that's big football, powerhouse,
4:45
Speaker 1: basketball house. So you so you then the cooking really
4:50
Speaker 1: is what you want to do. You you've satisfied their expectations,
4:53
Speaker 1: their dreams. I always tell people, you can't report degree.
4:56
Speaker 1: So I love it. I love the fact my degree
4:58
Speaker 1: is a mathematics You can't they coming and go, you
5:00
Speaker 1: know something, that degree after, we're gonna take that degree, after,
5:03
Speaker 1: we're gonna take the way from No, you can't do that,
5:05
Speaker 1: you can't do it. Why don't that degree? Here's that wall?
5:07
Speaker 1: And you say, I'm out. We're good. We're good. Okay,
5:10
Speaker 1: I don't care what that college loan is. We're good,
5:12
Speaker 1: we're good. And so so the beauty of what you
5:15
Speaker 1: at right now is that I love this conversation because
5:19
Speaker 1: it talks about defining your path. It talks about understanding
5:23
Speaker 1: that I can, I can accomplish many things, but all
5:27
Speaker 1: those are things that I really want to do, and
5:29
Speaker 1: so cooking is what you really wanted to do. And
5:32
Speaker 1: so I always here's the thing that we want to
5:34
Speaker 1: talk about, because climbing the ladder to be a chef, humbleness,
5:39
Speaker 1: low pay long ourls again, homeleness. You know, sometimes you're
5:45
Speaker 1: being bullied because people have power over you and you
5:48
Speaker 1: have to be able to navigate that. And then you're
5:50
Speaker 1: a person of color, so there's a lot of questions.
5:53
Speaker 1: Then you stigmatize. Yeah, you stigmatize, you know what, especially
5:57
Speaker 1: if you want to go outside of what they think
5:59
Speaker 1: you can you you know what I'm saying. So, so
6:02
Speaker 1: just talk about that journey a little bit there. Yeah,
6:05
Speaker 1: I mean it was a it was a it was
6:06
Speaker 1: a hard, very strenuous, humbling journey. You know. I ended
6:11
Speaker 1: up going to culinary school UM after graduating from the
6:14
Speaker 1: University of Florida. So I was a little bit older
6:16
Speaker 1: than most people in culinary school. I think it was
6:19
Speaker 1: like twenty five years old. UM, so, so I'm looking
6:22
Speaker 1: like an elder compared to seventeen year old. UM. But
6:26
Speaker 1: I was extremely focused and and I realized, like in
6:28
Speaker 1: culinary school that was a reality check, you know. It
6:31
Speaker 1: was we probably had ten percent of people of color there,
6:35
Speaker 1: and out of that ten percent, probably five percent graduated.
6:39
Speaker 1: Of that five percent that graduated, two percent ended up
6:43
Speaker 1: finding a decent job. And out of that two percent
6:47
Speaker 1: you got me the one percent that is still remaining
6:49
Speaker 1: that I know of. Um. And so that was pretty
6:52
Speaker 1: much my my journey in my path because as I
6:55
Speaker 1: ended up going, you know, to get you know, distinguished
6:59
Speaker 1: jobs that distinguished locations. I ended up becoming an intern
7:02
Speaker 1: or apprenticeship at the French Laundry and Napple Valley, you know,
7:06
Speaker 1: one of the most prestigious restaurants in the in the
7:08
Speaker 1: in the world, I should say, but definitely in this country. UM.
7:12
Speaker 1: You know, that was that was that was the stepping
7:14
Speaker 1: stone to my career. But at that at the same
7:16
Speaker 1: time I realized that, you know, I was again of
7:21
Speaker 1: that organization. You know, it wasn't many people of color there.
7:25
Speaker 1: And as I progressed in my career, you know, I
7:27
Speaker 1: had to humble myself more because I was in the
7:29
Speaker 1: fine dining world. And as you move up in that
7:32
Speaker 1: ladder of cuisine, the style of cuisine, you know, the
7:35
Speaker 1: level of restaurants you realize that that precentage trinkles down
7:42
Speaker 1: more and more with people of color, women, minorities of etcetera. Um.
7:47
Speaker 1: And the reality check was that, you know, it was
7:50
Speaker 1: a white chef's world for me, I was running them.
7:53
Speaker 1: And that's a that's an honest statement to talk about,
7:55
Speaker 1: you know, not not because you know, because of the
7:57
Speaker 1: fact that the reality is is the we don't know
8:00
Speaker 1: what goes on behind closed doors, and that's what can't
8:04
Speaker 1: you go. You see, you see food being brought out,
8:06
Speaker 1: and even then people complaining. And sometimes that's when a
8:10
Speaker 1: lot of for some reason, chiefs always come to my table.
8:12
Speaker 1: You know, I guess because I just love food. They
8:14
Speaker 1: go like, is your meal good? Go? Yes, it's fine, fine,
8:18
Speaker 1: and I will send food back now if I don't
8:21
Speaker 1: like it, I said, hey, dude, I'm sorry, it's just
8:22
Speaker 1: not working for me. To not work for me, absolutely absolutely.
8:28
Speaker 1: Now let's talk about because I wanted to get that
8:30
Speaker 1: part of the story out, that part of the journey out,
8:33
Speaker 1: because we want to talk about the uniqueness of your
8:36
Speaker 1: success story. And then it continues to grow. Explain everybody
8:40
Speaker 1: the James Beard Award, oh man, so you know, think
8:45
Speaker 1: about the Emmys and the oscars UM and the James
8:48
Speaker 1: Beard is just as equal for the culinary world UM
8:52
Speaker 1: as those prestigious awards. UM. It's the foundation one started,
8:57
Speaker 1: you know, to recognize culinary arts, world chefs, restaurant tours, um,
9:03
Speaker 1: industry movements and shakers by distinguishing them with once a
9:08
Speaker 1: year honoring the best of the best. And you know,
9:12
Speaker 1: I'm I can say I'm fairly blessed with the fact.
9:15
Speaker 1: Come talk to tell us what you got man to
9:22
Speaker 1: with two distinguished awards in one year, which is unheard of,
9:26
Speaker 1: you know, for one, for one minority to UM achieved
9:30
Speaker 1: that award in one year, it's it's a feat on
9:32
Speaker 1: his own. But to to achieve two recognitions for Best
9:37
Speaker 1: Chefs UM Northwest and Best New Restaurant in the Country
9:41
Speaker 1: James for um Um June Baby, it's you know that
9:46
Speaker 1: which is mind blowing. It was out of the universe.
9:48
Speaker 1: It was unheard of, you know, the first time that
9:50
Speaker 1: ever has happened. You know, I have a lot of
9:53
Speaker 1: I have a lot of first in my in my
9:55
Speaker 1: in my career, and I and I strived and pride
9:57
Speaker 1: myself on being first. I was the first black chefs
10:00
Speaker 1: ever to grate the cover of Food and Wine Magazine
10:03
Speaker 1: as Bestial Chefs two thousand and sixteen. You know that
10:07
Speaker 1: that's that's pretty huge. You think about at least some
10:10
Speaker 1: of the culinary um dignitaries that have have walked walked
10:14
Speaker 1: around here you go. You know, you got Marcus Samuson Clark.
10:17
Speaker 1: You know, you've got some very distinguished life chefs that
10:21
Speaker 1: have done great things that have not ever made it
10:24
Speaker 1: to that cover of that magazine. And that's that's now.
10:27
Speaker 1: That was a big honer. And that was a big,
10:29
Speaker 1: big piece in the start of of of people recognizing
10:32
Speaker 1: and and and realizing the talent that I had. How
10:36
Speaker 1: many restaurants you are right now? How many restaurants? I
10:38
Speaker 1: have three restaurants, um and My first restaurant was opened
10:42
Speaker 1: four years ago in the name of its Solari Restaurants
10:45
Speaker 1: um and and the significance about Salaria Restaurant it was
10:49
Speaker 1: um As an African American, you know, people expected and
10:53
Speaker 1: assumed that I was going to open eight particular restaurants,
10:57
Speaker 1: uh and and And that was a misconception because you know,
11:02
Speaker 1: I I am a culinary professional. I went to culinary school.
11:06
Speaker 1: I trained with the best of the best. I've I've
11:09
Speaker 1: worked in the same number of hours as some of
11:11
Speaker 1: the best I've worked. I've put in the amount of
11:13
Speaker 1: years I've cried, I bled, I've sweated, I stressed out.
11:17
Speaker 1: I've done all of that. And the last thing I
11:19
Speaker 1: needed someone to do is that make their own assumption
11:22
Speaker 1: of send me down their own rabbit hole or the
11:24
Speaker 1: pigeon picture, holding me into what they assumed. And so
11:28
Speaker 1: I opened up Salary Restaurant to actually kind of flex
11:31
Speaker 1: my culinary muscles. Because I'm trained in French cuisine, I've
11:36
Speaker 1: studied a tight cuisine. I have a Southern background. I
11:39
Speaker 1: have a foundation that's better than most chefs because I
11:42
Speaker 1: actually know how to taste in season because I come
11:44
Speaker 1: from Southern Southern dialect, you know. So it's very, very
11:52
Speaker 1: very important for me to actually express who I was
11:55
Speaker 1: as a culinary professional, as a chef, and not necessarily
11:58
Speaker 1: a chef of color. You know, that came came in
12:01
Speaker 1: through the time that was coming in due times. I
12:03
Speaker 1: should say um and so um. Salary Restaurant, my first
12:08
Speaker 1: restaurant was hold that thought, right quick, We're gonna go
12:10
Speaker 1: to the next We're gonna go to the break water,
12:12
Speaker 1: and we're gonna talk about the next two restaurants. We're
12:14
Speaker 1: gonna save June Baby for lads. Okay, we're gonna bring
12:16
Speaker 1: it back and talk about that third restaurant, but June
12:19
Speaker 1: Baby is gonna be the restaurant. I'm coming up to
12:21
Speaker 1: Seattle to visit you for Okay, be right back with
12:25
Speaker 1: more money making conversations. My maid, James Beard, the cover
12:31
Speaker 1: culinary Jane. Yes, Hi, this is Roshan mcdownald. You're listening
12:39
Speaker 1: to money making conversations, my guests. We we I was speaking.
12:43
Speaker 1: I've been speaking to is the owner executive chef of
12:46
Speaker 1: several very popping three in particular in the Seattle area. Um,
12:52
Speaker 1: we've been speaking about this history. We've been speaking about
12:54
Speaker 1: this journey, about finding focused as to who he is today.
12:59
Speaker 1: You know, as you go through life, people will have
13:01
Speaker 1: a plan for you. And his plan from his parents
13:04
Speaker 1: and from his relatives and his extended family was to
13:07
Speaker 1: go to school. He did that business administration, sports management.
13:11
Speaker 1: But along the way he realized that really wasn't where
13:14
Speaker 1: his heart was at. Since nine years old, he had
13:16
Speaker 1: been he had been invested in the food, the whole process,
13:20
Speaker 1: and just watching and observing it. Twenty five years of age,
13:23
Speaker 1: he went to colinary school, which is now led to
13:26
Speaker 1: him having three restaurants, having a James being honored by
13:30
Speaker 1: James Beard. Uh. This is really important because he's a
13:34
Speaker 1: person of color. Please welcome back to the call, Eduardo
13:38
Speaker 1: Jordan's thank you. Now let's talk about Lucienda Alias used
13:43
Speaker 1: Cienda grain Bar. Let's talk about that, Yeah, bar, apologies.
13:49
Speaker 1: It's my third restaurant. Uh, and it's an extension of
13:54
Speaker 1: my first two restaurants. It is um my my pastry
13:59
Speaker 1: kids in my commissary kitchen and also a full service
14:03
Speaker 1: bar and restaurant. And um, we focused on ancient greens there. Um,
14:07
Speaker 1: we're talking about like hind corn and spelled and burley
14:10
Speaker 1: rights and various pseudo grains millet and yeah spelled starting
14:16
Speaker 1: millet and sorghum, you know, things of that nature, very
14:20
Speaker 1: old world grains. We're focused on, um serving there and
14:25
Speaker 1: um and so now then then it leads us to
14:27
Speaker 1: the third restaurant. June Baby, let's talk about the name.
14:31
Speaker 1: Where did that the name of the restaurant? When we
14:33
Speaker 1: get into the men, let's talk about that first. Yeah, totally,
14:36
Speaker 1: I mean, Jim Baby, it's it's my dad's that's my
14:39
Speaker 1: dad's nickname, that was his childhood nickname. Um, he'll run
14:43
Speaker 1: through the streets and you know you'll you'll hear from
14:46
Speaker 1: stories I've been told. You know they're yells him jew Baby,
14:49
Speaker 1: come on back. If that ain't South, if that ain't South,
14:55
Speaker 1: I'll tell you how over here there you go. Were
15:00
Speaker 1: gonna leave you to We're gonna leave some words out
15:02
Speaker 1: when he was late, Joe. You don't get Joe exactly.
15:08
Speaker 1: So you know, I really wanted to have a restaurant
15:12
Speaker 1: that represented, um, my family, my history, my culture, my dad.
15:16
Speaker 1: I really talked about my dad when I talked about flu.
15:19
Speaker 1: But my dad has played a very intimate party and um,
15:22
Speaker 1: you know, teaching me how to cook and I was
15:24
Speaker 1: outside clicking over fire and smoking meats and um, butchering um.
15:29
Speaker 1: And so you know, I wanted to pay homage to
15:31
Speaker 1: him when I created June Baby Restaurant, which is um
15:36
Speaker 1: more tells the culinary story of my grandma and my mom. Um.
15:40
Speaker 1: But the name it comes from my father. Awesome. Awesome. Now, yeah,
15:46
Speaker 1: I'm always you know, the question is always sent to
15:49
Speaker 1: me for the interview, but I always do extra, always
15:52
Speaker 1: trying to really personalize my approach, and so I went
15:55
Speaker 1: on lie and I went to his social media, and
15:57
Speaker 1: I saw some pig feet you see. Okay, now now
16:05
Speaker 1: you're hitting home with no food that I grew up
16:09
Speaker 1: with and so so. But then three like so he
16:14
Speaker 1: wasn't scared, uh not at bringing back and bringing back memories.
16:20
Speaker 1: So I'm let me talk a little bit. Let me
16:22
Speaker 1: talk a little bit about June Baby first. So when
16:27
Speaker 1: I opened up June Baby, people people thought that was
16:30
Speaker 1: the restaurant that I should have opened up first, But
16:33
Speaker 1: I opened up so Lauri, what made me open up
16:36
Speaker 1: a second restaurant second restaurant, which was June Baby, was
16:39
Speaker 1: actually a business decision and not not a desire to
16:42
Speaker 1: actually showcase my cuisine, my food, my culture. Um. But
16:47
Speaker 1: when I came to the conclusion that I'm going to
16:49
Speaker 1: open up a restaurant, a second restaurant focused on my
16:53
Speaker 1: Southern background, um, something really struck me. And the fact
16:57
Speaker 1: that like southern food, what's the cool thing now? Like
17:00
Speaker 1: it was trending, everyone's like craving southern food. And when
17:03
Speaker 1: I looked at all the culinary folks out there serving
17:08
Speaker 1: color uh southern foods, nine seven percent of them were white. Chefs.
17:13
Speaker 1: And it struck my heart and struck my soul that
17:16
Speaker 1: there wasn't many restaurants of the calibery restaurants that I
17:20
Speaker 1: wanted to create that was ran playing and and and
17:24
Speaker 1: organized by a chef of color and hold by a
17:27
Speaker 1: cheffer's color. Because a chef of color cuisine is a
17:31
Speaker 1: lot different than a cheffil no color cuisine. And so
17:35
Speaker 1: there's a story that I needed to tell about Southern foods.
17:39
Speaker 1: But so food from my perspective, and brother, you have
17:44
Speaker 1: you are telling that story. Let me just I'm gonna
17:46
Speaker 1: just rattle off some of the items that we're gonna
17:48
Speaker 1: go back in detail in his menu. Port Crackling grew
17:53
Speaker 1: up on that. Crackling grew up on that. Then he
17:56
Speaker 1: got chicken gethers. I've never seen chicken garges anywhere. Chicken
18:00
Speaker 1: gets him right there. Okay, okay. Then he goes to
18:03
Speaker 1: traditional oxtail and brisk and bricks, risk is stew, got that,
18:07
Speaker 1: got that fried catfish. You know you got something keep
18:09
Speaker 1: you keep, you keep your stable just because you're not
18:11
Speaker 1: ready for everything there. Then he comes on down to
18:13
Speaker 1: College Greens. He got your stable there right there. Ben
18:16
Speaker 1: Ya's now the Bens gotta be right. Now, I'm all
18:21
Speaker 1: this bore the Ben's gotta be right. Then you go
18:24
Speaker 1: on the next page of oxtails again, you know Mama
18:27
Speaker 1: Jordan's oxtails smoked turkey hog mall. Now, yes, sir, I'm
18:33
Speaker 1: tell you some brother. But what you know about what
18:36
Speaker 1: do you know? You know you might be faking them
18:38
Speaker 1: out up there. That's why I'm coming up there. You
18:41
Speaker 1: might be selling up some bad hog. Mom. You know,
18:43
Speaker 1: some home maid hog, some hog. Did you think it's
18:46
Speaker 1: a hog? Mall? When we show down come up to Seattle,
18:50
Speaker 1: I'm gonna tell you if your hug mom is right,
18:53
Speaker 1: tell you a little something something brother's a hog more
18:57
Speaker 1: And then all of a sudden, we scared me that
19:00
Speaker 1: when I saw chiding chiplings, baby, that is that is
19:05
Speaker 1: the story of June. Baby man, it's it's food that
19:08
Speaker 1: I grew up on. Um. We ain't a lot of
19:10
Speaker 1: chipling's in my in my household, not in my mom,
19:13
Speaker 1: my grand My mom atee chipless, but my grandmother and
19:16
Speaker 1: my dad, you know, chipling was the thing. And I
19:18
Speaker 1: grew up on a lot of chipman's, and I strayed
19:20
Speaker 1: away from chiplings and telling the story of children's for
19:22
Speaker 1: many years because I had like an incident in school.
19:24
Speaker 1: I told someone what I ate and they found it
19:27
Speaker 1: up and made made fun of me and talk bad
19:29
Speaker 1: about like my food. And I literally like to stop
19:32
Speaker 1: talking about my my history. And now I have an
19:36
Speaker 1: outlet to tell people the story and studdn food what
19:39
Speaker 1: I grew up on the reality is the good and
19:41
Speaker 1: bad of so food, sun food, Southern ingredients, and and
19:46
Speaker 1: it's a beautiful thing. Now you know, I'm able to
19:49
Speaker 1: express myself truly, and you're expressing it in a very
19:52
Speaker 1: tasteful culinary way because like I said, you know, I
19:56
Speaker 1: go so food places to get to chipling's. Okay, now
20:00
Speaker 1: do you put you bring it out serving with white rice?
20:03
Speaker 1: I do, hossa, David, we make out. We make Oh
20:11
Speaker 1: you scam and gotta have that, yes, and we we
20:17
Speaker 1: were the real deal. We're so far away from the South.
20:20
Speaker 1: You you you got me here and telling my story
20:23
Speaker 1: and and people question also like my Southern background because
20:27
Speaker 1: I'm from Florida. They're like, boy, that's not the South.
20:29
Speaker 1: Don't let me tell you something. Man. You know how
20:30
Speaker 1: many people migrated just to escape the South, and their
20:33
Speaker 1: story is still being cold everywhere. You know, we got
20:36
Speaker 1: we got Southerners from Georgia that go all the way
20:38
Speaker 1: to Texas. You got southerns from from North Carolina to
20:41
Speaker 1: go down to New Orleans and Louisiana. So the migration
20:45
Speaker 1: is real. And so I'm almost something of that migrated
20:48
Speaker 1: all the way to Seattle, and I'm still able to
20:49
Speaker 1: tell my story. So it makes me feel good that
20:52
Speaker 1: I'm able to educate people here in Seattle and also
20:54
Speaker 1: give people who are traveling some some comfort, something some
20:59
Speaker 1: from my some some comics. You know, it's really it's
21:02
Speaker 1: really great. Just hearing the food selection. It's really bad.
21:06
Speaker 1: I'm just fantasizing because you're you're taking me back to
21:08
Speaker 1: my childhood because of the fact that, again, these are
21:11
Speaker 1: selections that are rare in a in a in a
21:13
Speaker 1: restaurant if you go to definitely a restaurant in my caliber,
21:17
Speaker 1: absolutely unheard of. First of all, let's unheard of. Let's
21:20
Speaker 1: gonna put it be there. But like I said, when
21:22
Speaker 1: he got deserted to y'all, because I'm a dessert I'm
21:25
Speaker 1: a dessert nut. He got the apple peach ice cream sandwich.
21:29
Speaker 1: He got the peach and blueberry blueberries, I'm gonna tell
21:32
Speaker 1: you something, man. So you got me a blueberry right there.
21:36
Speaker 1: My dad used to take me out man, and we
21:38
Speaker 1: used to go pool blueberries and come on that we
21:41
Speaker 1: go out there, pick up. If you watch that snake
21:43
Speaker 1: over the board, don't go over there. Snake spit over there,
21:46
Speaker 1: don't go over there. He's gonna gonna get bit. You know,
21:50
Speaker 1: you know what I'm talking about. You know, you know,
21:53
Speaker 1: to think about the process. It feels like when I
21:55
Speaker 1: when I talk about your story, I talk about the restaurant.
21:58
Speaker 1: I talked about the experience. Do you get a lot
22:00
Speaker 1: of that from your customers who come into your restaurant? Um?
22:05
Speaker 1: We do? I do? I UM you know, I get
22:07
Speaker 1: people that have migrated from the South and they live
22:10
Speaker 1: here in Seattle, and and they just they're they're over
22:13
Speaker 1: the top. I've had people with tears and the us
22:15
Speaker 1: saying how they remember their auntie, their grandma and mom
22:18
Speaker 1: and the last time they had a sweet potato pot
22:21
Speaker 1: like this. It was like, you know, the last time
22:23
Speaker 1: they saw their grandma, um and and and and it's
22:26
Speaker 1: it's it's that's the kind of hospitality I wouldn't give.
22:29
Speaker 1: I want to make you feel like you're in my
22:31
Speaker 1: home and you you're actually eating eating at my table,
22:35
Speaker 1: you know, and these are actually my table. So I
22:36
Speaker 1: just want this to be extension of my home. So yeah,
22:39
Speaker 1: we get that, you know. I also had to educate
22:42
Speaker 1: a lot of people about the food because people have
22:44
Speaker 1: their misconception of what Southern food and so food was
22:47
Speaker 1: as of you know, one meet and three size and
22:50
Speaker 1: dropped on the trade. And that's not the truth. You know.
22:54
Speaker 1: That's so much more to it, the truth. I'm gonna
22:56
Speaker 1: tell you something, you know. I'm gonna start out. I
22:58
Speaker 1: love cornbrea. I'm I'm sure you're serving it warm. So
23:01
Speaker 1: I'm gonna start out with my cast i flint corn bread.
23:04
Speaker 1: I got gotta start out with that right there. I
23:07
Speaker 1: gotta roll into the gizze. It's okay. And I'm also
23:09
Speaker 1: telling this. I'm gonna tell you this, tell you this
23:11
Speaker 1: about me. I always eat my dessert first. So I'm
23:13
Speaker 1: gonna get those beans. I'm gonna get those Benyer's up front.
23:15
Speaker 1: I'm get those beaniers up front. Okay, I'm gonna get
23:18
Speaker 1: the bean years up front. And I'm gonna grab that
23:20
Speaker 1: peach and blueberry Betty, get that up front. We're gonna
23:24
Speaker 1: be rocking and rolling right there then, because I'm I'm
23:26
Speaker 1: a sampler, so you know, you see me, you know,
23:29
Speaker 1: you go, how do you eat all that food? But
23:32
Speaker 1: but I'm I'm I'm I'm gonna take care of this, okay,
23:35
Speaker 1: And I gotta get the childlings and the rice and
23:37
Speaker 1: the white rice. You always got the corn breads, so
23:39
Speaker 1: you're just gonna drop that. You're gonna drop me some
23:41
Speaker 1: old corn breads. And then you always got the collar greens.
23:44
Speaker 1: Gonna get that mac and cheese, that mac and cheese.
23:46
Speaker 1: And see what I forgot to mention about the collar greens.
23:49
Speaker 1: It comes with hamhocks. Yeah, we're ham hocks. See see,
23:55
Speaker 1: I'm just throwing out I'm just throwing out a little
23:57
Speaker 1: a little extra love to this menu because just let
24:00
Speaker 1: him know I got the menu. Just letting you know.
24:03
Speaker 1: At war though I printed out this menu, I came
24:07
Speaker 1: in here and let you know I love what you do.
24:10
Speaker 1: Keep doing what you're doing. You will see me this year. Uh,
24:14
Speaker 1: Samantha will reach out to you. Gonna it's gonna be
24:16
Speaker 1: on the weekend. I'm gonna come up there. We're gonna
24:19
Speaker 1: have a good time. We're gonna laugh man, and uh,
24:21
Speaker 1: I'm gonna eat and we're gonna tell stories, and I'm
24:23
Speaker 1: gonna support your bread and congratulations for packing glass ceiling
24:27
Speaker 1: and uh and I'm gonna keep supporting you man. And
24:30
Speaker 1: you've got something going on that special and you are
24:32
Speaker 1: very special. Thank you for doing my show, Money making Conversations.