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Transcript

Kardea Brown Full Interview · The Steve Harvey Morning Show

• 0:00
  Speaker 1: My next guest. She is a Food Network star. She
• 0:03
  Speaker 1: was born in Charleston, South Carolina. Jess, some of the
• 0:07
  Speaker 1: best food I've eaten it's in Charles and Whole, South Carolina.
• 0:10
  Speaker 1: Gotta going on with some girl, and I passion for
• 0:13
  Speaker 1: cooking started with her grandmother and her grandmother's kitchen. She's
• 0:16
  Speaker 1: the host of two new shows on the Food Network,
• 0:19
  Speaker 1: The cup The Cupcake Championship and Delicious Miss Brown, Please
• 0:25
  Speaker 1: Work with the Money made a conversation for the very
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  Speaker 1: first Food Network star, Cardier Brown. Thanks for having me
• 0:33
  Speaker 1: come on now. I'm happy to have you. I've watched
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  Speaker 1: your video. Girl. I'm telling something. Ms Brown telling some
• 0:41
  Speaker 1: about Rishan mcdonh You know I love to eat. So
• 0:44
  Speaker 1: you can't come on the show humble about your abilities,
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  Speaker 1: because I've seen it. So I'm not just gonna let
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  Speaker 1: somebody on the here that that act like they can cook.
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  Speaker 1: I've seen videos. I followed your career. People see I'm
• 0:56
  Speaker 1: gonna eat it. You you keep laughing. Let me tell
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  Speaker 1: you something about meat. Now, nobody comes on this show
• 1:01
  Speaker 1: who can't cook, who act like they can cook. No,
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  Speaker 1: because I can cook. I can do the greens to
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  Speaker 1: the child lists to the child list to the steaks. Okay, okay,
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  Speaker 1: I know, but I throw down coming out. I know
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  Speaker 1: you can do that and have to wake you up
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  Speaker 1: and let you know who you were talking to. I
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  Speaker 1: know you famous and all you get these people who
• 1:23
  Speaker 1: you can oh, you know, they don't even read your
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  Speaker 1: bio really well. They you know, they just talking about
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  Speaker 1: the show. I'm a fan of you, miss Brown. Okay,
• 1:32
  Speaker 1: so let's get that. Just get that all out the way. Now,
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  Speaker 1: I can tell you if I got I gotta. I
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  Speaker 1: got an app. It's called perfect Bait. I got eighty recipes.
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  Speaker 1: I cared. It's from a Southern step. You know, I
• 1:46
  Speaker 1: do the bait. But now to put Okay, you know
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  Speaker 1: what I'm talking about. That refrigerated you know it's the
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  Speaker 1: old school. That's the way. My break and mother you
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  Speaker 1: can make it. She put the great grandmother on what
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  Speaker 1: I'm saying. I got history in my paper. I do
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  Speaker 1: the German sidekick. No, no, don't mess with me all
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  Speaker 1: the way around top and bottom, inside, land in between.
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  Speaker 1: I gotta have my German clock of ice. It that's
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  Speaker 1: old school. That's if you going over Europe. They just
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  Speaker 1: put it on top. Makes me man, makes me ma
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  Speaker 1: makes me man. So now you on my show to
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  Speaker 1: day for the very first time, and I'm so happy
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  Speaker 1: that he was able to take the time. It's brown
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  Speaker 1: to come on my show. Now, the cup that started
• 2:37
  Speaker 1: with the first show, because the second show, the relationship
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  Speaker 1: is brown. We're gonna talk about that for a minute,
• 2:43
  Speaker 1: because I pulled four of the episodes. I pulled the
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  Speaker 1: information about it because I want to talk about the
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  Speaker 1: shrimp Fast. Oh lord, the Sunday dinner. Oh look, So
• 2:56
  Speaker 1: we're gonna move down, just setting everybody up for the
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  Speaker 1: food we're gonna talk about later on, because we don't
• 3:01
  Speaker 1: talk about dessert. Is that all right with you? That's
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  Speaker 1: fine with me? Now I talk about the Cupcake Championship.
• 3:08
  Speaker 1: What exactly is that? So Cupcake Championship is a early
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  Speaker 1: if you remember, a few years ago, they Food Network
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  Speaker 1: had a few shows on Cupcake Wards Cupcake champions So
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  Speaker 1: it's such a revamp of that because cupcakes are really
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  Speaker 1: popular um during that time, and so it kind of
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  Speaker 1: went away for a while that that went down, and
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  Speaker 1: now cupcakes are really popular again. So Cupcake Championship is
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  Speaker 1: basically a revamping of that where world class cupcakers come together.
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  Speaker 1: We call it the Cupcake Battle Round and they do too.
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  Speaker 1: They have two um rounds. First round is the Designer Challenge.
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  Speaker 1: In the second round is the Imagination Challenge, where they
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  Speaker 1: just do things with cupcakes. I had never seen before.
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  Speaker 1: These these contestants were absolutely amazing and they make they
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  Speaker 1: make tableaus that are just larger than life. They make
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  Speaker 1: one thing. One of the contestants made a dinosaur ranch,
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  Speaker 1: and there was unicorns, and we've had flying cows and
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  Speaker 1: this is all out of cupcakes. Okay, okay, okay, cool, okay,
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  Speaker 1: let's go back to the cupcake dinosaur. Now are they
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  Speaker 1: just look cupcakes? Separate little cupcakes that they just design
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  Speaker 1: it with? How does that? I'm just let my imagination
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  Speaker 1: were on radio, we also on streaming on Facebook. How
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  Speaker 1: does that? You say that? Real slick? Like we were
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  Speaker 1: both pick that up. I know what a dinosaur cake
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  Speaker 1: would look like, but what does a dinosaur cupcake? So
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  Speaker 1: basically it's it's um, it's kind of like a tableau.
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  Speaker 1: It's more almost like a pull apart. So this artist
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  Speaker 1: actually may put the cupcakes together and did like an
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  Speaker 1: airbrush design of a dinosaur. And yeah, I mean I
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  Speaker 1: never would have thought. And then the way that she
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  Speaker 1: shaped the cupcakes. It was shaped like a dinosaur, but
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  Speaker 1: the air rushing was more of the pictures and things
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  Speaker 1: like that. Wow, so this is uh, this is like,
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  Speaker 1: this is kind of like uh, cupcake Championship on steroids.
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  Speaker 1: That's exactly what it is. Because see, I'm in my
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  Speaker 1: little kitchen, I'm struggling with my red velvet with my
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  Speaker 1: little white icing, and I'm a baker. I love to bake,
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  Speaker 1: but to do it to that level of which they
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  Speaker 1: do it, it's it's definitely a level of artistry. I'm
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  Speaker 1: old school. I can make you, like you said, German chocolate,
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  Speaker 1: red velvet, um, vanilla chocolate, and can do those things,
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  Speaker 1: but the way that they put those things together really
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  Speaker 1: takes it really takes me skill. Okay, how many episodes
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  Speaker 1: did you did you take for this series? It was
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  Speaker 1: five episodes, five episodes to go to take him to
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  Speaker 1: the championship. And we're gonna talk more about that. We're
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  Speaker 1: gonna go to break right now, and I'm talking to
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  Speaker 1: Miss Brown. I'm calling Miss Brown. Let name of her show,
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  Speaker 1: Miss Brown, Delicious, Miss Brown, and we're gonna come back
• 5:59
  Speaker 1: and talk about episodes from Delicious Miss Brown on the
• 6:02
  Speaker 1: Food Network Shan McDonald hungry on moneymaking conversations. All we're
• 6:08
  Speaker 1: back moneymaking conversations. Should I say food moneymaking conversation? Because
• 6:12
  Speaker 1: I got on the phone with me this morning. The
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  Speaker 1: Food Network star car the Ain Brown. I like to
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  Speaker 1: call him Miss Brown, Delicious, Miss Brown, make Me Hungry,
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  Speaker 1: Miss Brown TV showed all over the Food Network Miss Brown.
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  Speaker 1: She got a lot of titles. I'm just gonna add
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  Speaker 1: on too, because she don't know how family she is
• 6:32
  Speaker 1: because she she's on the She's on the show with
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  Speaker 1: Sean McDonald. She has met her number one fan and
• 6:37
  Speaker 1: didn't even know. She's just calling in. Y'all. Okay, they
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  Speaker 1: told me to call this number, and she called earlier too.
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  Speaker 1: She's a professional. Now my other interview wasn't even over,
• 6:49
  Speaker 1: but she still didn't know. She didn't know. She's about
• 6:52
  Speaker 1: to talk to Rau Sean McDonald. Now let's talk. They
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  Speaker 1: showed me some pictures of that dinosaur cupcakes say, I'll
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  Speaker 1: be doing much happy. They sit back there like they
• 7:02
  Speaker 1: don't do anything, but they want. They pop up with
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  Speaker 1: information that makes me look good. So I saw, so
• 7:07
  Speaker 1: I'm gonna give us a love on that. Now that
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  Speaker 1: surprised you the most about this show is five episodes.
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  Speaker 1: What surprised you the most about hosting this show just
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  Speaker 1: in general the level of artistry from the bakers, I
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  Speaker 1: mean to see going in and that this is my
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  Speaker 1: actually first time ever hosting a show. I'm normally a
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  Speaker 1: judge on the show, and when I got to call
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  Speaker 1: the host the show, It's like, Okay, I don't know
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  Speaker 1: what I'm getting myself into, but coming into the show,
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  Speaker 1: just being around people of most of them have very
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  Speaker 1: first time being on camera um and being able to
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  Speaker 1: do what they do under that amount of pressure. I mean,
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  Speaker 1: it's it's pressure being a host, but then to see
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  Speaker 1: them doing what they do now they get exactly whatever
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  Speaker 1: time that we give them on cameras what we give them.
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  Speaker 1: So the fact that they're able to do those insane
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  Speaker 1: challenge just under pressure with like you know, twenty cameras,
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  Speaker 1: light and and it's just just to see that level
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  Speaker 1: of artistry with under that pressure that surprised me the
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  Speaker 1: most with this show. Now here's interesting thing about your background.
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  Speaker 1: Now it says Charleston. Did you grow up in Charleston,
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  Speaker 1: South Carolina? I did, Okay, I grew up between Atlanta
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  Speaker 1: and Charleston. So your your whole experience has been Southern
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  Speaker 1: style cooking. I'm assuming correct, Yes it has. Okay. Cool. Now,
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  Speaker 1: now you go off to college, do your thing with
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  Speaker 1: all these memories of your being in the kitchen with
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  Speaker 1: your grandmother. What what what? How does she influence you
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  Speaker 1: as as the talents that you possessed today? What does she?
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  Speaker 1: What does she do for you? Your grandmother? Well being
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  Speaker 1: that I don't have um professional culinary background. My culinary
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  Speaker 1: background is my grandmother. And because I'm of and I'm
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  Speaker 1: not sure, I'm pretty sure because you've done your research.
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  Speaker 1: A guichi have you heard of the gull of people? Um?
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  Speaker 1: And so it's a little from New Orleans area, the
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  Speaker 1: Low country, you know, the low So you know, so
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  Speaker 1: you know there's a difference there Southern and there's there's
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  Speaker 1: Gala gichi and now we're Southern people, but we have
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  Speaker 1: a background and our heritage of West African descent. So
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  Speaker 1: growing up in a household with a grandmother that grew
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  Speaker 1: up in you know, the forties and the fifties when
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  Speaker 1: very much of Charleston, South Carolina was still you know,
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  Speaker 1: very much rooted in the Dulla background, especially my grandmother
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  Speaker 1: grew up. I don't know if you've heard of this
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  Speaker 1: in Charleston, but wad Mala Island Okay, okay, great. So
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  Speaker 1: that's when my grandmother grew up. And where she grew
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  Speaker 1: up at was very you know, there was one way in,
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  Speaker 1: one way out. She grew up on a farm, So
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  Speaker 1: I grew up with a grandmother who learned most of
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  Speaker 1: her cooking from before farmer table was a sad So
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  Speaker 1: I grew up with a grandmother who learned how to
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  Speaker 1: cook from things that she grew in her garden, from
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  Speaker 1: the seafood that her her father caught with fishing nets
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  Speaker 1: that he made by hands. So my background was not
• 10:20
  Speaker 1: just learning how to fry chicken and macaroni and cheese
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  Speaker 1: and which is all great, but I also learned a
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  Speaker 1: lot of stuff about my West African roots, with like
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  Speaker 1: okrah stu and um shrimp and grits and and all
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  Speaker 1: of those things that people now look at as a
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  Speaker 1: delicacy in restaurants. I grew up eating that awesome. Now
• 10:38
  Speaker 1: let's go to show. That's what's route you delicious, miss Brad.
• 10:47
  Speaker 1: Just the description they told me shares their family events,
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  Speaker 1: culture and recipes. Close to her heart, including Sunday supper
• 10:55
  Speaker 1: after crabbing on the dock, a low country ball at
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  Speaker 1: the beach, and shrimp voting to pare hair to prepare
• 11:02
  Speaker 1: for the ultimate shrimp fats. Now, when you when you
• 11:05
  Speaker 1: do a show like this, first of all, tell us
• 11:07
  Speaker 1: your your your vision for the show before I start
• 11:09
  Speaker 1: diving in asking my food. My vision for the show
• 11:16
  Speaker 1: is to give the world a glimpse of an area
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  Speaker 1: that many people don't hear about unless it's in a
• 11:24
  Speaker 1: form of a documentary. Um and so it being on
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  Speaker 1: showing an area and a a group of distinct group
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  Speaker 1: of people that live in a very beautiful area. In
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  Speaker 1: the type of food that we cook. It's just me
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  Speaker 1: giving a glimpse into this world and also preserving my heritage.
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  Speaker 1: That's very important for me with the show. Now, this
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  Speaker 1: show Delicious Miss Brown, premier Sunday, July am, Eastern Standard time,
• 11:53
  Speaker 1: Pacific Standard time on the Food Network. Now I went
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  Speaker 1: through I'm gonna tell you, I tell you I'm a man.
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  Speaker 1: There there are two people that impressed me in the kitchen.
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  Speaker 1: It's you and my girl, the pir andeer woman. You
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  Speaker 1: know what I'm talking about. The Pyingeir woman. That's good.
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  Speaker 1: She can make it look simple and make it look good.
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  Speaker 1: All I've never seen abody she'd be talking to just
• 12:17
  Speaker 1: be stirn and be moving stuff out of the kitchen
• 12:19
  Speaker 1: and into the oven so fast. And you do the
• 12:21
  Speaker 1: same thing. So that's what I like about you because
• 12:23
  Speaker 1: I feel that because you know, I'm not said there's
• 12:26
  Speaker 1: nothing nothing bad about being trained because everything is so natural.
• 12:30
  Speaker 1: So when you talk of that pan moving this way,
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  Speaker 1: that you're grabbing over there, you're doing a picture this
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  Speaker 1: you're not measuring. That's that's how my mom cooked. My
• 12:38
  Speaker 1: mom would be in the kitchen. I didn't know what
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  Speaker 1: she did, but when she finished it all taste too.
• 12:43
  Speaker 1: And that's how you And that's a compliment to your
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  Speaker 1: skill set. You cool. Now let's talk about this episode
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  Speaker 1: number one they're gonna premier July twenty eight, the Sunday Supper. Now,
• 12:54
  Speaker 1: they said you talked, you did fried chicken po boys,
• 12:59
  Speaker 1: Grandma crab mac and cheese, and for dessert you had
• 13:05
  Speaker 1: an TC's famous lemon lines. Solda kick in a bunch
• 13:09
  Speaker 1: sho cas my thing. I love you know what I'm
• 13:13
  Speaker 1: talking about. We were saying page Now it took up
• 13:15
  Speaker 1: in and understand that I know the lingo. So let's start.
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  Speaker 1: Let's start with I've never had a fried chicken popo
• 13:25
  Speaker 1: trip pop all day long, I go to Papado, I
• 13:27
  Speaker 1: gotta get my shrimp poper fried chicken. Tell me about
• 13:31
  Speaker 1: that one though, Yes, fried. So I decided to do
• 13:36
  Speaker 1: something a little different now prized my family on this
• 13:39
  Speaker 1: episode and do something that they weren't looking for. Not Traditionally,
• 13:44
  Speaker 1: after church, either the cooks at the church will cook,
• 13:46
  Speaker 1: or I will cook, or somebody in the family will cook,
• 13:48
  Speaker 1: and we'll do our running the mill, you know, maybe
• 13:50
  Speaker 1: some fried chicken, some fish and greens and all of that.
• 13:53
  Speaker 1: But I wanted to kick things up a notch and
• 13:56
  Speaker 1: do something they weren't expected. So I took one of
• 13:59
  Speaker 1: their faith risk my fried chicken, and I wanted to
• 14:01
  Speaker 1: do something a little bit more handheld since we're going
• 14:03
  Speaker 1: to eat outside. So I came up with the idea
• 14:06
  Speaker 1: of doing a fried chicken po boy. So there's fried
• 14:09
  Speaker 1: chicken strips that I do this really awesome marinade and
• 14:14
  Speaker 1: dredge on the chicken. I topped it with a slaw.
• 14:18
  Speaker 1: This we we we got a special name uh for
• 14:22
  Speaker 1: this um the sauce that you gotta gotta watch. You
• 14:25
  Speaker 1: should to see the special. So we do it, so
• 14:30
  Speaker 1: we gotta do, we gotta do. We do a little
• 14:32
  Speaker 1: special sauce and we you know, to the typical um
• 14:36
  Speaker 1: you know, some pickles and tomatoes, and it's gigantic, it's insane.
• 14:42
  Speaker 1: The sandwich is is huge and we put it on
• 14:44
  Speaker 1: a classic French bread. It's coasted with little butter. So
• 14:47
  Speaker 1: you get that flavor, you get crunch, you get color.
• 14:50
  Speaker 1: It's a beautiful sandwich. Awesome. I'm in July, Netork loving
• 14:57
  Speaker 1: thirty delicious mess brown. Now let's courses this other episode,
• 15:00
  Speaker 1: episode two. See, I like those low country balls the
• 15:05
  Speaker 1: closest I can get to it in the city. I
• 15:07
  Speaker 1: go over to the Juicy Crab. They threw out the
• 15:09
  Speaker 1: ball legs, the corn on the car at the sausage,
• 15:13
  Speaker 1: the crab legs and the shrimp. What exactly that right there?
• 15:18
  Speaker 1: Or I get my master build out. I dropped that
• 15:20
  Speaker 1: bad boys some steam ball. Put me them little the
• 15:23
  Speaker 1: little round baby potatoes up in that bad boy. I'm
• 15:27
  Speaker 1: winning girl. I'm what is your little country ball? What
• 15:30
  Speaker 1: is your low country ball? So I love country boyl
• 15:34
  Speaker 1: and Charleston and berries um, but it's mainly the same.
• 15:37
  Speaker 1: We call it Frogmore Stuit when we it's the traditional.
• 15:43
  Speaker 1: Now when you when you say Frogmore store, people get
• 15:46
  Speaker 1: a little you know, I don't know you got frogs
• 15:54
  Speaker 1: is the name of Frogmore is a little town right
• 15:58
  Speaker 1: outside of Filming Head Send where Low Country Boiled originated
• 16:03
  Speaker 1: had South Carolina. So what we do is a typical
• 16:07
  Speaker 1: frog More Stewart Low Country Boil where I'm from that
• 16:11
  Speaker 1: part of the part of the Sea Island. We use
• 16:13
  Speaker 1: blue crabs, some type of pork, sausage, repotatoes, corn and shrimp.
• 16:21
  Speaker 1: There you go. I'm all in parts. Don't worry about somebody.
• 16:27
  Speaker 1: I'm all in nice little spicy sauce. I'm all in.
• 16:29
  Speaker 1: I'm all in July. I'm all in lyst Is, Miss Brown.
• 16:33
  Speaker 1: I'm all in eleven thirty, Specific, Eastern, ten thirty and Central.
• 16:36
  Speaker 1: I'm all in. Don't miss that show because I'm hungry already.
• 16:40
  Speaker 1: Now you know I'm a fan, so you can come
• 16:42
  Speaker 1: on my show anytime. I gotta go right now. But
• 16:44
  Speaker 1: let you know this. Let know this about me. I'm
• 16:47
  Speaker 1: a fan of yours.