Latest / The Steve Harvey Morning Show / Perseverance: Yo‑Yo’s evolution as an artist and entrepreneur, personal transformation and love for cooking.

Transcript

Perseverance: Yo‑Yo’s evolution as an artist and entrepreneur, personal transformation and love for cooking. · The Steve Harvey Morning Show

0:00
Speaker 1: Welcome to my show.
0:01
Speaker 2: I'm Rashon McDonald, a host of Money Making Conversations Masterclass,
0:04
Speaker 2: where we encourage people to stop reading other people's success
0:07
Speaker 2: stories and start planning your own. Now, you don't want
0:10
Speaker 2: to miss an episode, so please take a moment right
0:12
Speaker 2: now to follow or subscribe to Money Making Conversations Masterclass.
0:16
Speaker 1: It's free.
0:17
Speaker 2: You can follow me on iHeartRadio, app, Spotify, Apple Podcasts,
0:21
Speaker 2: or wherever you listen to your podcast. New Money Making
0:24
Speaker 2: Conversations Masterclass episodes drop daily. I want to keep you
0:28
Speaker 2: on alert because my guests provide tips on how you
0:30
Speaker 2: can uplift your community, improve your financial planning, motivation, or
0:34
Speaker 2: advice on how to be a successful entrepreneur. Now, let's
0:38
Speaker 2: get this podcast started. My guest is a Grammy nominated artist,
0:42
Speaker 2: an actress for Lanchepists and now the host of Aspire
0:46
Speaker 2: TVs Dierit Delicious with Yoyo and her fun cooking series
0:51
Speaker 2: Die Delicious with Yo Yo. Yoyo is whipping up some
0:54
Speaker 2: of her favorite dishes, cocktails, desserts, and more. The show
0:57
Speaker 2: features guest appearances from her family and even a boss
1:00
Speaker 2: girl friends that are moguls and fashion, beauty and business.
1:04
Speaker 1: Please Walk with.
1:04
Speaker 2: The Money Making Conversation master Class, the one and only
1:07
Speaker 2: Doctor yolamde Yo yo with a hey.
1:10
Speaker 3: Dog girl, I am doing amazing. It is so good
1:13
Speaker 3: to see you. Thank you so much for having me on.
1:16
Speaker 2: Well, you know, it's really interesting because you know, we
1:19
Speaker 2: really connected when I was with Steve Harvey on the
1:21
Speaker 2: radio back then the ninty two point three to be
1:23
Speaker 2: back in La and they walked in that door, those
1:27
Speaker 2: beautiful eyes and she still got the beautiful eyes of
1:29
Speaker 2: letting you know.
1:30
Speaker 1: They ain't contacts, the main contacts.
1:34
Speaker 2: But you know it's a career now because you know,
1:36
Speaker 2: you look at when you're young, yo yo, you don't
1:40
Speaker 2: see thirty, forty, fifty or sixty where I'm at.
1:43
Speaker 1: You know what I'm saying.
1:44
Speaker 2: You just living for that moment. Now when you look back,
1:47
Speaker 2: you go, wow, I've not only survived, but I'm thriving.
1:52
Speaker 1: Talk to us about that.
1:53
Speaker 3: You know, like you said, when you're young, you really
1:57
Speaker 3: you're just going you're just looking at us. You're just
2:00
Speaker 3: waking up every day and working and trying to continue
2:04
Speaker 3: something that you're hoping that will be there ten years
2:07
Speaker 3: from now to go in ten years and you're just hoping.
2:10
Speaker 3: You know, you get to a place where you're just
2:12
Speaker 3: trying to transition in your career. I know, for me,
2:15
Speaker 3: once I was in it and kissing thirty, I started
2:18
Speaker 3: thinking like, Wow, can I do this for the rest
2:20
Speaker 3: of my life? And what else should I be doing
2:23
Speaker 3: for the rest of my life? And I think, you know,
2:27
Speaker 3: for me, it was really just wanting to move on
2:30
Speaker 3: and how do I move on? Was my big challenge.
2:34
Speaker 1: And that's a challenge.
2:35
Speaker 2: And the fear because when you're making changes, you don't
2:40
Speaker 2: know because you in the business where it's not a
2:43
Speaker 2: forty hour week job. Okay, you're an entrepreneur, that's what
2:47
Speaker 2: you are. You're a small business owner. So that means
2:50
Speaker 2: that the great moments are great and die moments can
2:53
Speaker 2: scare you to death because you don't know if you
2:55
Speaker 2: can come up out of them. As you, as my
2:57
Speaker 2: listeners are listening to the show or watching this moment,
3:00
Speaker 2: then talk to them about how can they overcome fear
3:03
Speaker 2: and what did you do to sustain yourself in them
3:06
Speaker 2: down moments?
3:07
Speaker 1: Oh God, great question.
3:09
Speaker 3: You know what I did to out overcome my fear
3:13
Speaker 3: was to call myself fearless. I mean, if you have
3:15
Speaker 3: my social media site I called myself Yo Yo, fearless. Really,
3:20
Speaker 3: I had to get real with myself. I had to
3:22
Speaker 3: stop lying on myself, living a pretentious lifestyle, wanting to
3:25
Speaker 3: just be famous. I had to really focus on my
3:30
Speaker 3: financial goals and really create a budget for myself, treat
3:35
Speaker 3: my money like it was work. And that took work.
3:39
Speaker 3: I really had to set aside some time for myself.
3:42
Speaker 3: I had to let the old me die so that
3:44
Speaker 3: the new me could grow. Going back trying to chase
3:47
Speaker 3: old money, going after old debt, and really just trying
3:50
Speaker 3: to chase an old dream. I had to create something
3:54
Speaker 3: new and that took me pausing in my life, and
3:56
Speaker 3: in that pause, I was getting myself together.
3:58
Speaker 2: You know, it's really important people hear that, because there
4:02
Speaker 2: are no rules in any of our lives, you know,
4:04
Speaker 2: especially when you're an entrepreneur and a small business owner.
4:07
Speaker 1: Because that's what you are. That's all you've been all
4:09
Speaker 1: your life. You've been an entrepreneur.
4:11
Speaker 2: You know, you might be called They might call you
4:12
Speaker 2: an artist, they may call your entertainer, they may call
4:15
Speaker 2: you an athlete. If you don't have a regular job
4:18
Speaker 2: and and and help plan and tied to you're an entrepreneur. Yes,
4:23
Speaker 2: And then in that process of doing that, do you
4:25
Speaker 2: really understand how do you give advice to people who
4:30
Speaker 2: not just want to be an entrepreneur, but want to
4:32
Speaker 2: be an artist.
4:34
Speaker 3: Well, you know, when I talk to anybody just about life,
4:36
Speaker 3: I say, first of all, the first step you have
4:38
Speaker 3: to do is get real with yourself. You really have
4:41
Speaker 3: to do the work. A lot of people want to
4:43
Speaker 3: be famous, a lot of people want overnight success. A
4:46
Speaker 3: lot of people are looking just to get rich, and
4:50
Speaker 3: I tell them to go to longevity is you have
4:54
Speaker 3: to find your purpose in life. I mean, right, if not,
4:58
Speaker 3: you just you just you're just going from one place
5:02
Speaker 3: to another place. But how do you create that foundation?
5:04
Speaker 3: For me, I had to. I had to build my confidence,
5:09
Speaker 3: and that was doing some outside work. I was me
5:11
Speaker 3: going back to school working on my associates degree. I
5:14
Speaker 3: was thinking that was gonna build my confidence. What it
5:17
Speaker 3: did was it showed me just how to move forward.
5:20
Speaker 3: I went to acter school thinking I was tired of
5:22
Speaker 3: playing the home roles and how do I get the
5:25
Speaker 3: lawyer role. I went and learned out how fake I
5:28
Speaker 3: really was, and so that helped me become my real self.
5:31
Speaker 3: Knowing that I have to do the work. So a
5:33
Speaker 3: lot of the things I went to do to advance
5:36
Speaker 3: me in different careers really helped me align myself as
5:40
Speaker 3: a great person. And so I would tell anybody who's
5:43
Speaker 3: trying to do anything in life, first of all, you
5:47
Speaker 3: have to surrender to God. I mean, you know, you're
5:50
Speaker 3: taking yourself as far as you can take yourself. The
5:52
Speaker 3: next level is you have to go to God. And
5:55
Speaker 3: you know, don't be too big. It's not just me, man,
5:58
Speaker 3: It's not I did it. I mean, you know, God
6:00
Speaker 3: has placed greake people along my path and I recognize them.
6:04
Speaker 1: Now. Yo, yo, let's you know.
6:07
Speaker 2: I don't want to get away from why I brought
6:09
Speaker 2: you on the show, because downright delicious is why I
6:13
Speaker 2: brought you on the show.
6:14
Speaker 3: All of this prep led me to downright delicihips life prep.
6:19
Speaker 1: But this is we're talking about kitchen prep now, you know.
6:22
Speaker 1: And whenever you get.
6:24
Speaker 2: Shows like this, because there have been a series of
6:27
Speaker 2: celebrities doing cooking shows or baking shows and things like that,
6:33
Speaker 2: and it's been very successful, very successful. So what got
6:38
Speaker 2: you into this lane? Because again, let me read the
6:41
Speaker 2: credits again. Okay, Grammy nominated Access you know, graminated artists,
6:47
Speaker 2: an access philanthropists. Okay, you know syndicated radios because you
6:53
Speaker 2: interviewed me up many a day.
6:54
Speaker 1: On Kathy Mochup. Okay, so let's not forget that now.
6:59
Speaker 1: Cooking though, talk to us.
7:03
Speaker 3: Cooking is my happy place, I mean, you know, and
7:06
Speaker 3: to be totally honest, Raseean, it's a gift from God.
7:10
Speaker 3: Only God knew I love cooking. And after you know,
7:13
Speaker 3: God told me one day said, because of your obedience,
7:15
Speaker 3: I'm gonna give you the desires of your heart. And
7:17
Speaker 3: I'm thinking, now I can go fix up my house.
7:20
Speaker 3: Now I can buy the car that I want. Now,
7:22
Speaker 3: I can do this. But God gave me a cooking show,
7:24
Speaker 3: and no one knew I love to cook, and it's
7:29
Speaker 3: really my happy place, you know, It's what I do
7:31
Speaker 3: all the time. My friends know I love to cook,
7:33
Speaker 3: I mean, but the world didn't. So it was just
7:35
Speaker 3: really another form of my artistry. I'm giving you know,
7:39
Speaker 3: I'm feeding food. I'm feeding people with food. I'm definitely
7:42
Speaker 3: entertaining them. You come to my house and beat your
7:44
Speaker 3: ass and dominoes fades. We're gonna play some great music,
7:48
Speaker 3: We're gonna have some great cottails and were gonna We're
7:50
Speaker 3: gonna make some great food, and it's better when we
7:52
Speaker 3: make it together. Like you said, you love to cook.
7:54
Speaker 3: I would love for you to come over and cook
7:56
Speaker 3: in my kitchen.
7:57
Speaker 2: But there's an interesting thing about it because and I
8:00
Speaker 2: thank you. I'm gonna take care for that offer, because
8:03
Speaker 2: you know I love you know I you know, I
8:07
Speaker 2: got my little platform, Rashan's Kitchen.
8:09
Speaker 1: That's my little thing.
8:10
Speaker 3: You know.
8:10
Speaker 2: I'm not I'm not die right delicious now, but I'm
8:13
Speaker 2: Rashan's Kitchen. Now, let's talk about because black people get
8:17
Speaker 2: stereotyped on the type of meals that they can present.
8:24
Speaker 2: You know, we always you see us black, they automatically.
8:27
Speaker 1: Go soul food on Yeah.
8:29
Speaker 2: Okay you does that annoy you?
8:33
Speaker 3: You know, because I've been because I've been in the
8:36
Speaker 3: industry since i was seventeen, I mean it doesn't. I
8:40
Speaker 3: love soul food. I've been around the world, so I've
8:42
Speaker 3: been able to eat different foods and try different things.
8:45
Speaker 3: But when it comes to cooking, because I'm out so much,
8:48
Speaker 3: when I get back home to Los Angeles, i want
8:50
Speaker 3: my mother to make me some soul food. It's about water,
8:53
Speaker 3: corn bread. I want to eat the greens, the way
8:55
Speaker 3: she make it, you know what I mean. I want
8:57
Speaker 3: to get some some ox tails and you know, all
9:00
Speaker 3: of that good stuff, but on downright delicious. I take
9:05
Speaker 3: some of these recipes that I use, and it's really
9:09
Speaker 3: it's accent in the travel that I've been on my
9:13
Speaker 3: entire career. So when I make my rearby oystered steak,
9:17
Speaker 3: I mean I've gotten that in restaurants and pages.
9:21
Speaker 2: What you said, rebbi Oster steak, Now, okay break it
9:26
Speaker 2: down to us, because I definitely don't know, but it
9:29
Speaker 2: sounds fantastic.
9:31
Speaker 3: Really, you know, when you've had steak so many different ways,
9:35
Speaker 3: it's just a what do you call a chef steakhouse
9:40
Speaker 3: way of creating a different taste for your steak. So
9:45
Speaker 3: the Rabbi steak is really, you know, the juice of
9:49
Speaker 3: a juicy steak, and you're just adding some oyster, a
9:54
Speaker 3: little sesame seed oil with some water and you're just
9:58
Speaker 3: glazing it over your steak. I broil my steak, I
10:02
Speaker 3: put me some rosemary on for some time, but throw
10:07
Speaker 3: that girl up in there and the oyster gives it
10:13
Speaker 3: that little glistening bubble with the glaze on top, and
10:16
Speaker 3: it's just delicious and however, you like your steak, and
10:19
Speaker 3: it's just giving it a different flavor, like it came
10:22
Speaker 3: out of Yoyo's Steakhouse.
10:24
Speaker 1: Right, the Yoyo's flavor. And that's what we get. We
10:26
Speaker 1: get your uniqueness.
10:27
Speaker 2: And I think because like I said, I've never had
10:30
Speaker 2: that type of meal. Now I want that type of meal,
10:32
Speaker 2: which means I want to watch your show and learn.
10:35
Speaker 2: Now the big takeaway your show? Will you watch the show?
10:39
Speaker 1: And because I watch what I do, and I go,
10:41
Speaker 1: I can do that better. I can do that better.
10:43
Speaker 2: The beauty of being in a position where you're actually
10:46
Speaker 2: making people feel good, aren't you, Yoyo?
10:49
Speaker 3: You know what the beauty of it is is? You know,
10:54
Speaker 3: I love to say I'm not a chef. I just
10:56
Speaker 3: love to cook, and that's pretty much my slogan because
10:59
Speaker 3: I love to find new recipes and recreate. I started
11:03
Speaker 3: cooking and really really cooking, during the pandemic. I've always cooked,
11:08
Speaker 3: but during the pandemic I cooked a lot because everyone
11:11
Speaker 3: was at home. I wasn't husband wrestling and running after
11:14
Speaker 3: a show or a gig, so I got a chance
11:17
Speaker 3: to really try some new recipes and it took me
11:20
Speaker 3: out of my depression. Going to the grocery market, to
11:23
Speaker 3: different markets. You know, when you really start going into
11:26
Speaker 3: these recipes and figuring out that you want to make
11:30
Speaker 3: a dish from a different town or a different country,
11:33
Speaker 3: you have to go to a different restaurant. This is
11:35
Speaker 3: not you know, this is not a mom and pop store.
11:39
Speaker 3: You have to go where you can find these ingredients.
11:41
Speaker 3: And finding these different ingredients really just broaden my love
11:46
Speaker 3: for cooking different dishes. So my mom now loves to
11:50
Speaker 3: have me cook. She oh, come make that dish you make,
11:52
Speaker 3: Come make that fish at Bay because, like you said,
11:55
Speaker 3: she's so used to making Southern dishes. She want to
11:58
Speaker 3: taste something different now. She she now she got to
12:01
Speaker 3: the place where she when she make her tacos, she said,
12:03
Speaker 3: I want you to season my tacos tacos.
12:07
Speaker 1: You know.
12:08
Speaker 3: So it's just the basic stuff now, and really that's
12:10
Speaker 3: what cooking is. I mean, how many ways can you
12:13
Speaker 3: get fried? Chicken fried?
12:14
Speaker 2: You know? The beauty of this interview with you is that,
12:17
Speaker 2: you know, because you mentioned COVID, and I remember doing
12:21
Speaker 2: my time at COVID is when I started my gardening,
12:24
Speaker 2: you know, not my office. I got a plot of
12:27
Speaker 2: land behind my office where I have my every spring.
12:31
Speaker 2: I'm planning my cabbages, my collar greens, my tomatoes, my
12:35
Speaker 2: my cucumbers. I do all the peppers, jalapeno, I do
12:40
Speaker 2: the bell peppers, I do the banana peppers.
12:44
Speaker 1: I do all.
12:46
Speaker 2: I do all, you know, all all versions from Roma
12:48
Speaker 2: tomatoes to the steakhouse tomatoes. So it really helped me
12:53
Speaker 2: calm me down. That's what the cod. It calmed me
12:57
Speaker 2: down and gave me substance because I didn't know what
12:59
Speaker 2: to do and now, and pointed.
13:01
Speaker 1: Me in the right direction.
13:02
Speaker 2: And it made me a better person because I'm getting
13:05
Speaker 2: food from my garden and I'm fresh.
13:08
Speaker 1: Now.
13:09
Speaker 2: I've watched some interviews on your other shows that you've done.
13:15
Speaker 2: Mexican Food said that's your favorite style of cooking.
13:21
Speaker 1: Is that correct?
13:22
Speaker 3: Well, you know what, if I had a choice, I
13:25
Speaker 3: can eat tacos and burritos all day.
13:27
Speaker 1: I don't come on, come on that.
13:30
Speaker 3: And I love I love a tomali, come on that.
13:34
Speaker 3: I like Spanish rice. I mean I love glatas. You know,
13:39
Speaker 3: different style. I love some beans. I love rice, I
13:42
Speaker 3: love sausa, I love spices.
13:45
Speaker 1: So now you say, now you said refried beans, You're.
13:47
Speaker 3: The best baby let me tell you something.
13:50
Speaker 2: Come on the back that truck up now say I'm
13:53
Speaker 2: a charro guy. I'm a chiro bean guy. Now talk
13:56
Speaker 2: to me. How you do your refried beans?
13:58
Speaker 3: Well, listen, after I just smash my beans all the way.
14:01
Speaker 3: Right after that smashed my beans, what I do to
14:04
Speaker 3: my beans is I add some saucer. You know. I
14:07
Speaker 3: take a little bit of saucer, you know, because of
14:10
Speaker 3: sauce already a little you know, and it already has
14:14
Speaker 3: this little little Mexican mix in there. So a little
14:18
Speaker 3: bit of that up in there.
14:20
Speaker 1: Wow. And all of the bell.
14:21
Speaker 3: Peppers you tasting the onions, you got a little bit
14:23
Speaker 3: of sauce in there. I throw a little bit of
14:25
Speaker 3: cheese in mine, because you know, everything's better with a
14:28
Speaker 3: little bit of cheese. A little little cheese in mine,
14:31
Speaker 3: and it just makes it just a little bit spicy.
14:33
Speaker 3: So what you're really tasting is just a spicy style.
14:36
Speaker 1: Please don't go anywhere.
14:37
Speaker 2: We'll be right back with more Money Making Conversations masterclass. No,
14:41
Speaker 2: I need for you to do me a favor right
14:44
Speaker 2: now to follow or subscribe to Money Making Conversation. It's
14:47
Speaker 2: free and you can find it on the iHeartRadio app, Spotify,
14:52
Speaker 2: Apple Podcasts, or wherever you get your podcasts. Please do
14:56
Speaker 2: me that favor, follow or subscribe. Money Making Conversation Welcome
15:03
Speaker 2: back to Money Making Conversations master Class hosted by me
15:06
Speaker 2: Rashaan McDonald. Money Making Conversation master Class continues online at
15:11
Speaker 2: Moneymaking Conversations dot com and follow money Making Conversations master
15:15
Speaker 2: Class on Facebook, X and Instagram. Wow, that sounds so good,
15:19
Speaker 2: you know, Yoyo, Because the thing about it is that
15:21
Speaker 2: you know I'm speaking.
15:22
Speaker 1: Let everybody know I'm speaking to a new.
15:24
Speaker 2: Show downright Delicious with Yo, the one and only Yoyo Whittaker.
15:29
Speaker 2: You know, gramming down that at artists. You know an actress,
15:32
Speaker 2: You've seen all these different movies, but now she has
15:34
Speaker 2: her own cookie show. She's still out there being a
15:36
Speaker 2: self entrepreneur. She's still doing her things, still performing, still entertaining,
15:40
Speaker 2: but she's entertaining us in the kitchen now in the kitchen.
15:44
Speaker 2: A lot of people don't realize how hard it is
15:46
Speaker 2: to do these shows. There's a lot of work. You know,
15:49
Speaker 2: First of all, perfection is to follow. You have to
15:53
Speaker 2: be perfect in the sense that when you deliver that
15:56
Speaker 2: follow dish, it has to look great, talk about the
15:59
Speaker 2: process during an episode and how you have to get
16:03
Speaker 2: it right for the camera.
16:04
Speaker 3: You know what I first got in a powerhouse production
16:07
Speaker 3: has a wonderful leader that has been leading me in
16:11
Speaker 3: the kitchen. His name is Cheffelan and Chuffalon really just
16:14
Speaker 3: teaches me the difference of the different lettuces and you know,
16:18
Speaker 3: let me know which knife you're supposed to use, because
16:20
Speaker 3: when you're in your kitchen just normally cooking from cooking
16:25
Speaker 3: on television and saying, oh, she didn't wash her hands.
16:27
Speaker 3: Oh she's using that knife. Its not a that's not
16:29
Speaker 3: a state knife. That's not a knife. You can shave
16:33
Speaker 3: it with this, Why she save it with that? You know,
16:35
Speaker 3: I can cut mine up with some siss but I know,
16:39
Speaker 3: poor people, you have to make sure you have it right.
16:41
Speaker 3: So we have a great coach. I have a great coach.
16:45
Speaker 3: His name is Chefflon. Cheffalon moves shuffle stuff out and
16:48
Speaker 3: in the process, I'm learning the chef way of doing things.
16:54
Speaker 3: But really the beauty is I really cook. So Cheffalon
16:57
Speaker 3: will come in and say, oh no, you know, he's
17:00
Speaker 3: set out the ingredients and I'm like, where's my fellow cheese.
17:04
Speaker 3: Oh no this this no no, no, no, no no no.
17:06
Speaker 3: I need my fellow cheese paper. So you know, I'm
17:10
Speaker 3: teaching them my way of doing things, and he's showing
17:14
Speaker 3: me the proper way to place things. I always said
17:18
Speaker 3: I wanted to take a knife cutting class, but of course,
17:20
Speaker 3: with anything you continuously do, you get better at it.
17:24
Speaker 3: I want to learn how to plate my dishes. You know,
17:27
Speaker 3: we have someone to plate my dishes for me. I
17:29
Speaker 3: get home and my man, I'm trying to play this stuff.
17:32
Speaker 3: He say, why just make my food.
17:34
Speaker 1: Just make it. Don't try to do all of that.
17:36
Speaker 3: To my plate. Just put my food on the plate.
17:39
Speaker 1: I'm hungry, you know.
17:41
Speaker 2: You know, but people understand is that you know in
17:43
Speaker 2: that kitchen, you know that first meal is always a journey.
17:48
Speaker 1: And then the second time you go that's how you
17:51
Speaker 1: do it, huh.
17:52
Speaker 2: And that third and fourth thing you really every time
17:55
Speaker 2: it gets better and becomes doing natural walking through that
17:59
Speaker 2: step of you know, because people out there who may
18:01
Speaker 2: have never cooked before, and that's who watching your show,
18:05
Speaker 2: they want to learn, and you make it look.
18:07
Speaker 1: So easy, yo, yo, because it really is easy because
18:10
Speaker 1: you love what you do.
18:11
Speaker 2: But the process of that journey of doing it one
18:15
Speaker 2: time and going through to each step.
18:17
Speaker 1: Talk about it because it's a love that happens each time.
18:20
Speaker 3: Yeah, absolutely right, It's definitely a love. And I think
18:23
Speaker 3: the trick is you have to get in the kitchen.
18:26
Speaker 3: You have to build the confidence, build the confidence to say, hey,
18:30
Speaker 3: listen today I'm going to make breakfast. I mean, if
18:32
Speaker 3: it's just a breakfast dish and you might mess up,
18:35
Speaker 3: you might put too much cheese and the cheese eggs
18:38
Speaker 3: or you know you've chopped up, you know. But the
18:41
Speaker 3: more you do it, the more you get into it.
18:43
Speaker 3: If you've overseason your food, the love of cooking is
18:46
Speaker 3: the overseason and of the food, then you know how
18:48
Speaker 3: much you need. My process is I like to measure
18:52
Speaker 3: my food. I like to get it right all the time.
18:55
Speaker 3: You definitely use measuring cups. I definitely know what spices
18:59
Speaker 3: I'm going to use, and then I try different things
19:03
Speaker 3: and if it doesn't work, I'll scratching. But the key
19:06
Speaker 3: to cooking is you have to get in the kitchen.
19:10
Speaker 2: It's beautiful now now people, everybody's listening and watching every
19:14
Speaker 2: episode Downright Delicious with Yo Yo Thursdays every Thursday is
19:19
Speaker 2: a new episode at eight pm Eastern Standard time, and
19:23
Speaker 2: the beauty of watching the show because see, I had
19:26
Speaker 2: never seen a show that interview came up. I started
19:28
Speaker 2: going back, you know, on the YouTube because you know,
19:32
Speaker 2: I want.
19:32
Speaker 1: To sit down here, because you know she's telling you true.
19:34
Speaker 2: Because I on social media, you could after people be
19:37
Speaker 2: criticized you or your apron that.
19:40
Speaker 1: She don't get dirty. You know what I'm saying.
19:42
Speaker 2: You know, they may be hit you for all the
19:44
Speaker 2: wrong reasons, but in the end, they like you.
19:48
Speaker 3: And you know, for Shina, everything you do is just
19:51
Speaker 3: about love. I think if you can get people to
19:54
Speaker 3: eat your food, if you can get people to be
19:57
Speaker 3: a part of whatever you're a part about, it really
19:59
Speaker 3: starts with you. And more than I more than serving
20:03
Speaker 3: up a meal, what I'm really doing is serving up family.
20:06
Speaker 3: I'm reminding us that I know we are busy. We
20:09
Speaker 3: are all out here hustling.
20:10
Speaker 1: Now.
20:10
Speaker 3: We have women having more jobs than men nowadays. And uh,
20:15
Speaker 3: and we're mothers, we're nurtures. I mean, you know, I can't.
20:18
Speaker 3: I can't respect us more when when they know Mama's
20:21
Speaker 3: in the house and they can smell food cooking. I mean,
20:23
Speaker 3: you know, just that Yale you know upstairs that it's done,
20:27
Speaker 3: you know, just bring something down here them, you know,
20:31
Speaker 3: jogging down the stairs to come grab And it really
20:34
Speaker 3: just reminds me and I'm so happy that God had
20:36
Speaker 3: given me that pause in my life so that I
20:39
Speaker 3: can be the mother that I always love to be
20:42
Speaker 3: and not only just give things. You know, I was
20:44
Speaker 3: in the industry where gift giving was just the norm.
20:48
Speaker 3: Now I can give people a nice plate, I can
20:50
Speaker 3: feed them, and then I can share this journey with
20:54
Speaker 3: I've always loved to do that.
20:56
Speaker 2: Inspire TV is giving you this option every Thursday night
20:59
Speaker 2: on a Pastern standards and alright delicious with yo yo. Look,
21:03
Speaker 2: before we go, I want to just talk about because
21:05
Speaker 2: you know, there's the cooking and there's the baking, and
21:07
Speaker 2: there's a difference.
21:08
Speaker 1: A lot of people don't understand.
21:09
Speaker 2: That you kind of make a mistake a little bit
21:12
Speaker 2: and when you when you cook it, you know, if
21:14
Speaker 2: you got the beans too salt, just keep adding water.
21:17
Speaker 1: You vent to get that saut out of you know
21:18
Speaker 1: what I'm saying that you keep adding water. You know, well,
21:21
Speaker 1: when you bacon though, were you bacon though? You better
21:26
Speaker 1: get it right.
21:27
Speaker 2: You better get right baking bout of that bad book
21:29
Speaker 2: Home Flat too much baked? So whoa so talk to's
21:33
Speaker 2: the difference between? Because I would tell people you can
21:36
Speaker 2: kind of watch sports when you're cooking, but you better
21:38
Speaker 2: not watch sports when you're bacon talk to us.
21:41
Speaker 3: Let me tell you, Sean, I my family will never
21:44
Speaker 3: give me my grandmother's poundcake recipe. Okay, I mean I
21:48
Speaker 3: had to get it from somebody else. So really it's
21:51
Speaker 3: just me.
21:51
Speaker 2: You know.
21:52
Speaker 3: Like you said, gardening for you really calms your energy
21:56
Speaker 3: and gives you a place of comfort. Same thing with cooking.
22:01
Speaker 3: So for me, like I said, I use measuring. I
22:04
Speaker 3: measure everything out. I make sure I have it right.
22:07
Speaker 3: I do it right the first time and so and
22:10
Speaker 3: then from there it's only up. I just take my time.
22:13
Speaker 3: It really is a place I can focus when I'm
22:17
Speaker 3: in the kitchen. So whether I'm baking, which I don't
22:19
Speaker 3: bake a lot because of the things you said, I
22:23
Speaker 3: don't really bake a lot. I'm really just a foodie.
22:26
Speaker 3: I'm not really a sweet person. The only thing I
22:28
Speaker 3: like to make is is pound cake and peach cobbler
22:32
Speaker 3: and those two and wait, here's the key. I don't
22:36
Speaker 3: cook nothing. I can't cook. How about that away from
22:40
Speaker 3: things that I can't cook.
22:42
Speaker 2: So if I am a blessed with opportunity to come
22:45
Speaker 2: on the show, I'm gonna come on the show and
22:47
Speaker 2: do some baking.
22:47
Speaker 1: I'm gonna use that's.
22:49
Speaker 2: My skill set. I can I can bake. I can bake.
22:52
Speaker 2: I can bake.
22:53
Speaker 1: But the beauty of you, you know, stand your life.
22:56
Speaker 1: That's what I said, stay in your life.
23:00
Speaker 2: The thing about it is that you know on the
23:02
Speaker 2: show Thursday, eight pm as by our TV that's the
23:05
Speaker 2: network that it air zone. What do we expect? How
23:08
Speaker 2: does the show start or is it broken down in
23:10
Speaker 2: different segments? How does the show?
23:13
Speaker 3: Uh?
23:13
Speaker 1: How does it present it to us as a viewer?
23:15
Speaker 3: You know what the show this Thursday, what you can
23:19
Speaker 3: expect is really, first of all, you get a chance
23:22
Speaker 3: to see doctor Yolanda Yoyo Whittaker for the first time.
23:26
Speaker 3: I'm yo yo to a lot of you, my whole life.
23:28
Speaker 3: So you get a chance to see me in my kitchen.
23:30
Speaker 3: You see my mother, I mean Mama Mia with a
23:32
Speaker 3: spicy meat ball. She don't hold her tongue raw regularly,
23:37
Speaker 3: and this is just a beauty in that because she's like, hey, listen,
23:40
Speaker 3: it's my kitchen when I'm cooking, and it's her way
23:42
Speaker 3: or the highway. You see some of my celebrity friends.
23:44
Speaker 3: You see my man, you see my sisters. It's family.
23:47
Speaker 3: My kids come in there and cook. So you get
23:50
Speaker 3: a you know, from from celebrities to actors, actresses, and
23:54
Speaker 3: it's just it's not a one thing I love about
23:56
Speaker 3: the show is it's not it's not uh uh uh
24:01
Speaker 3: guest driven. It really is organic. And so you what
24:06
Speaker 3: you get is that you get you get up, you.
24:08
Speaker 1: Get us a star.
24:09
Speaker 2: The food is the the what you make is a
24:11
Speaker 2: star because it looks so good. The thing about it,
24:14
Speaker 2: I'm just gonna let everybody know. But like I said,
24:16
Speaker 2: I did my research and I look like and uh,
24:20
Speaker 2: I'm just just my favorite all time TV chef is
24:23
Speaker 2: Pioneer Woman.
24:24
Speaker 1: That's my girl. Pioneer Woman. Oh I love me Pioneer Woman,
24:28
Speaker 1: Pioneer Woman.
24:28
Speaker 2: So and then and so when I so I started
24:31
Speaker 2: watching that show, I said, okay, yo, yo got that
24:33
Speaker 2: pioneer woman skilled. Okay, because you know the thing about
24:37
Speaker 2: it is you can talk and cook and it looks normal.
24:40
Speaker 2: See a lot of people can't do that. They'll just
24:42
Speaker 2: be cooking and in silence, so you be talking and
24:45
Speaker 2: cooking and moving around in the kitchen looking very calm
24:48
Speaker 2: and exciting.
24:49
Speaker 1: That's really a skill.
24:51
Speaker 2: But it also comes to the fact that you are entertainer,
24:54
Speaker 2: so you understand multitasking.
24:56
Speaker 1: Yeah, beauty of it. I feel I'm watching, yo yo.
24:59
Speaker 2: I don't feel I'm watching somebody say make this dish,
25:02
Speaker 2: Make this dish. You only doing stuff that you are
25:04
Speaker 2: comfortable with doing on that right, delicious for yo yo.
25:08
Speaker 3: Correct, that's right, that's right. I'm only doing things I'm
25:11
Speaker 3: comfortable with. I know how to stay in my lane.
25:13
Speaker 3: Like I said, this is a gift that God gave me.
25:15
Speaker 3: I really understand. We have such a connection with women,
25:19
Speaker 3: and there's a lot of women out there who've watched
25:22
Speaker 3: me come from young girl to a grown woman with
25:25
Speaker 3: kids and now a grandson. So it just really is
25:29
Speaker 3: it really motivates me to inspire those to really be authentic,
25:33
Speaker 3: to really tell my truth. And like you said, cook
25:36
Speaker 3: only dishes that I love and share other dishes. And
25:39
Speaker 3: I'm not talking to you like I'm just some big
25:41
Speaker 3: willy up in there in the kitchen, right right, right,
25:45
Speaker 3: right right, How I like it? And you can do
25:48
Speaker 3: it too. And once you do it, what you do
25:50
Speaker 3: is you put your spin on it.
25:52
Speaker 1: Right.
25:53
Speaker 2: But I just want everybody to respect the process. Yes,
25:56
Speaker 2: well you're seeing her, do you ever think is easy?
25:59
Speaker 2: And when I say that is that it could be
26:01
Speaker 2: easy for you. But she got camera, she got makeup,
26:05
Speaker 2: she got you know, they gotta they gotta be perfect.
26:07
Speaker 2: No meal has to be perfect. No meal when you're
26:10
Speaker 2: at your house, you not playing the meal a restaurant.
26:14
Speaker 2: You put that meal on this so it looks good.
26:17
Speaker 2: That's really the whole purpose. Now before I go, can
26:20
Speaker 2: you give us some tips, some cooking tips for for
26:24
Speaker 2: us to do correctly or consistently in our kitchen to
26:28
Speaker 2: create a winning meal.
26:30
Speaker 3: Oh god, some tips I would give you. First of all,
26:33
Speaker 3: you need to find your your fame, your family butcher
26:36
Speaker 3: or your neighborhood butcher. I mean, having your meat cut
26:39
Speaker 3: the way you like it, and to get the right
26:42
Speaker 3: quality and quantity is really important. Having the best knives.
26:46
Speaker 3: Knives really save your lives. I mean, a sharp, good
26:49
Speaker 3: knife helps you manage your kitchen better than anything. I mean,
26:55
Speaker 3: and the pots that you cook in really matters. I mean,
26:57
Speaker 3: you know, if you can get you a nice good
26:59
Speaker 3: set of pots with tops on it. It just it
27:03
Speaker 3: just preserves what you know, It just helps create the
27:08
Speaker 3: the the what am I looking for? Create, helps create
27:13
Speaker 3: the not the aroma, the temperature of the what wants
27:17
Speaker 3: your food cooked. I mean, you know you sometimes if
27:20
Speaker 3: you don't have the right band, you can't get that
27:21
Speaker 3: seer the way you you understand, you know, so grete
27:26
Speaker 3: pots are really good. What else could you seasoning? I mean,
27:29
Speaker 3: you know, you got to know which kind of season
27:31
Speaker 3: go with what I mean. And that's really the best part.
27:35
Speaker 3: I mean, we've started out with seasonings salt and garlic,
27:40
Speaker 3: salt with pepper, you know, pepper rika, That's when we
27:44
Speaker 3: first started out. Now, you know, the expansion of having
27:47
Speaker 3: people really set your food aside from someone else is
27:50
Speaker 3: really fine. In those seasons that go well with the
27:53
Speaker 3: dishes and just creating you start off small. So yeah,
27:58
Speaker 3: those are the tips that I can give you. A
27:59
Speaker 3: great knife is gonna help you. Your utensils matter, the pots,
28:06
Speaker 3: the seasoning, and the love. Don't forget the love. If
28:10
Speaker 3: you don't love what you cook, we don't want to
28:12
Speaker 3: taste it.
28:13
Speaker 2: You know, this is so cool listening to you break
28:15
Speaker 2: this down like that because knife. I have the biggest
28:20
Speaker 2: issue with knives. You know, I go out there bodies
28:23
Speaker 2: expensive knives and next thing you know, I'm trying to
28:26
Speaker 2: cut Like I see on TV.
28:28
Speaker 1: What are you doing yo? Your on your show to
28:31
Speaker 1: keep these knives sharp. I'm trying to figure out what's
28:33
Speaker 1: going on.
28:34
Speaker 3: I have a great knife set. Okay, I have a
28:37
Speaker 3: great I have a great knife set.
28:39
Speaker 2: I find a great knife set. I got a wall
28:42
Speaker 2: full of knives, and I go to you know, the little.
28:47
Speaker 3: You're supposed you're supposed to sharpen your knives every week.
28:50
Speaker 1: Oh I'm lazy. I don't do it.
28:53
Speaker 3: Yeah, I mean, Ninja has a great knife set. You know,
28:56
Speaker 3: my daughter just brought me a nice Ninja set.
28:58
Speaker 1: Those I have a nick just said, I got I
29:01
Speaker 1: gotta so I gotta sharp.
29:02
Speaker 3: Every every week. Every week. If you use your knives
29:06
Speaker 3: a lot, and I do every week, you have to
29:08
Speaker 3: drop your knives and that just that just keeps it. Yeah.
29:11
Speaker 2: Now before we go, Now, I know I've said before
29:14
Speaker 2: we go a couple of times.
29:15
Speaker 1: Here.
29:17
Speaker 2: You got a easy seafood gumbo that I saw online? Yeah,
29:24
Speaker 2: can you share that with my audience? Just let her
29:26
Speaker 2: know how how how you how you break it down
29:29
Speaker 2: so quick at ease because people complicate gumbo so much.
29:32
Speaker 2: Come originally from Houston, Texas, and I saw that recipe,
29:35
Speaker 2: I said, I got to ask because I say that
29:37
Speaker 2: on my show.
29:38
Speaker 3: You know what the trick The trick is. The trick
29:40
Speaker 3: is for that seafood gumbo really having the stock. It's
29:45
Speaker 3: really setting aside the stock, you know. And what I
29:48
Speaker 3: did is after you, I didn't throw away my stock water,
29:52
Speaker 3: you know. And that's really the secret. You can make
29:55
Speaker 3: it the way you want. I mean, it's the sausages
29:57
Speaker 3: that goes with it. Yes, it definitely is the but
30:00
Speaker 3: really it's the stock. It's the stock that creates that seafood,
30:05
Speaker 3: you know, to make it quick and simple.
30:07
Speaker 1: Right, And that's what I do.
30:08
Speaker 2: And I really appreciate you, you know, just to talk
30:12
Speaker 2: about I know, earlier on we just talked about longevity,
30:15
Speaker 2: we talked about the career. But the fact that you're
30:17
Speaker 2: doing something now that you were doing as a team
30:21
Speaker 2: and now you're doing it, you know, making money, but
30:24
Speaker 2: you still having fun and just love that you want
30:26
Speaker 2: to do.
30:26
Speaker 1: You contribute it.
30:27
Speaker 2: But you're making me feel good because I would tell
30:30
Speaker 2: you so when I watch the show.
30:31
Speaker 1: You make me smile. I'm not gonna lie. Do you
30:33
Speaker 1: make me smile? And then when you when you.
30:35
Speaker 2: Got that pan, you got those vegetables in there, and
30:38
Speaker 2: you saw tearing them and you over there and sometimes
30:40
Speaker 2: you whip out in that little dance and girl and.
30:45
Speaker 1: All, like I said, thank you, thank.
30:47
Speaker 2: You for creating this show. Thank you for putting this
30:49
Speaker 2: show on every thirty. Thank you Aspired TV for bringing
30:53
Speaker 2: this wonderful talent from behind the microphone in the kitchen
30:57
Speaker 2: where she belonged.
30:58
Speaker 1: She belonged, Yo, yo, you belong in the kitchen. Girl.
31:01
Speaker 3: You I do, I do, I do, and I can't
31:03
Speaker 3: I'm so happy. I can't wait to have you cook
31:05
Speaker 3: in the kitchen with me, and for all of the
31:08
Speaker 3: listeners come in and join me, grow with me. Like
31:10
Speaker 3: I said, my VIP list gonna get it's gonna be
31:13
Speaker 3: too full in a minute. So jumping there early while
31:16
Speaker 3: it's still early for me, because God is doing some
31:18
Speaker 3: amazing things in my life. We're doing some amazing things
31:21
Speaker 3: in the kitchen, and I just can see myself growing
31:25
Speaker 3: more into this love for food and love for cooking
31:29
Speaker 3: and love for being able to air it on Aspire TV.
31:32
Speaker 3: So Complease every Thursday, Delicious, we are premiering some new episodes.
31:38
Speaker 3: You're gonna love them. I think you're gonna love my
31:42
Speaker 3: go just to see my.
31:43
Speaker 1: Man, me cooking for the man in the kitchen.
31:45
Speaker 3: Something that no one has ever did in there, you know,
31:49
Speaker 3: blushing in, cooking in and calling, looking at him hoping
31:53
Speaker 3: he said the right words to me. So try answer
31:57
Speaker 3: the questions right so you get a chance to see
31:59
Speaker 3: it all. January twenty second, eight pm only on Aspire TV.
32:05
Speaker 2: My friend doctor Yolanda Yoyo Whittaker. She's the host, producer
32:10
Speaker 2: and die right outstanding cook of Downright Delicious. For yo Yo,
32:15
Speaker 2: thank you, my friend, and I appreciate you coming on
32:17
Speaker 2: my show, Money Making Conversation Masterclass.
32:19
Speaker 3: Thank you so much for Sean, I really appreciate it.
32:21
Speaker 1: Thank you for listening to this episode.
32:23
Speaker 2: No, I need for you to do me a favor
32:26
Speaker 2: right now to follow our subscribe to Money Making Conversation.
32:29
Speaker 2: It's free and you can find it on the iHeartRadio app, Spotify,
32:34
Speaker 2: Apple Podcasts, or wherever you get your podcasts. Please do
32:38
Speaker 2: me that favor. Follow a subscribe Money Making Conversations. Keep
32:43
Speaker 2: winning