Latest / The Steve Harvey Morning Show / Chef Tanya Holland hosts “Tanya’s Kitchen Table” on OWN, Executive Chef/Owner of Brown Sugar Kitchen

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Chef Tanya Holland hosts “Tanya’s Kitchen Table” on OWN, Executive Chef/Owner of Brown Sugar Kitchen · The Steve Harvey Morning Show

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  Speaker 1: Welcome to money Making Conversations. It's the show that she
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  Speaker 1: effort My Next Kiss Chef Tiya. She's the executive chef
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  Speaker 1: and owner of the internationally Right Now and We Love
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  Speaker 1: Brown Sugar Kitchen restaurant located in Oakland, California. She's the
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  Speaker 1: author of the Brown Sugar Kitchen cookbook and New Soul Cooking.
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  Speaker 1: Chef Tanya competed on the fifteen season of Top Chef
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  Speaker 1: on Broadway, Brobo Excuse Me, feature judge on the Food
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  Speaker 1: Networks are and Chef PBS, The Great American Chef's Tour,
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  Speaker 1: and TV wants My Mama's Throws Down. I love that title.
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  Speaker 1: She now owns her own show on the own network
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  Speaker 1: that airs every Saturday. Tanya's Kitchen Table showcases the beauty
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  Speaker 1: of cooking local while thinking Global, which features new spins
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  Speaker 1: on classic classic dishes and tips on how to cook
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  Speaker 1: like a pro. Please welcome with the money making conversation
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  Speaker 1: for the very first time, Chef Tanya, How you doing great?
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  Speaker 1: Thanks for having me, It's good to be here. Well,
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  Speaker 1: it's always good to talk to somebody about food, okay,
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  Speaker 1: and you're one of the best at it. But before
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  Speaker 1: I get started there, let's talk about you've been on
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  Speaker 1: these competition show that mentality of being able to go
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  Speaker 1: in there and being able to not only be a
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  Speaker 1: contestant at time, but also judge what's the mentality tad
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  Speaker 1: to all that, because you have to be good at
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  Speaker 1: what you do and you have to be spontaneous and creative. Yeah,
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  Speaker 1: I think it's Um, it's all about preparation and you know,
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  Speaker 1: work you've done in your career along the way, and
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  Speaker 1: knowing what is a standard of excellence. Uh that could
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  Speaker 1: be taste, presentation, um, anything, and you know, just to
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  Speaker 1: stay focused. I've always had a strong focus as I've
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  Speaker 1: been working and just noticing not only what I'm doing
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  Speaker 1: in my business, but what others are doing, my colleagues
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  Speaker 1: across the country, across the world. And you know, I've published,
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  Speaker 1: I've read a bunch, so I'm now trusted as an
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  Speaker 1: expert in my field. So that's really you know, it's
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  Speaker 1: a great thing. Well that are you not only trusted?
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  Speaker 1: You wanted the best? So let's go and put the
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  Speaker 1: word best and trusted. Because the fact that you have
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  Speaker 1: a show there's on their own network that airs every Saturday,
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  Speaker 1: you know, Chinese Kitchen Table. Tell us about that show. Yeah,
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  Speaker 1: the show has been something that I've envisioned for well
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  Speaker 1: over a decade UM since I had my show on
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  Speaker 1: the Food Network, Melting Pot in early two thousand's, I've
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  Speaker 1: been wanting to get back on have my own show,
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  Speaker 1: something that would really highlight my personality and my style,
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  Speaker 1: UM that I could shape UM and not be pigeonholed
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  Speaker 1: by a production company or producer. And this really happened here,
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  Speaker 1: so I'm really pleased with it. I started off this
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  Speaker 1: season with a lot of my you know, my standards,
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  Speaker 1: my greatest hits as far as recipes, but I'm able
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  Speaker 1: to tell a story of how I got to them,
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  Speaker 1: and including my family background. I bring some friends in
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  Speaker 1: at the end of each show and break bread with
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  Speaker 1: them and share experiences and stories, and that's really what
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  Speaker 1: I love. I love hospitality, and I love the opportunity
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  Speaker 1: to uh teach people how to cook good food. You know,
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  Speaker 1: that's healthy, that's simple, and um the taste delicious. Well,
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  Speaker 1: you know, I've watched the show and some of your
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  Speaker 1: friends bringing they look like hungry when they come into
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  Speaker 1: the kitchen. You know, it looked like you're not cooking
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  Speaker 1: fast enough. Gap already played already so perspective, and I
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  Speaker 1: love the fact that you're talking about Rishwan. I don't
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  Speaker 1: want to just be on TV. I want to be
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  Speaker 1: on TV talk about my brain, talk about my perspective,
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  Speaker 1: my point of view. You know, one of my favorite
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  Speaker 1: shows on Netflix is called The Chef Table. When they
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  Speaker 1: did it right, just a beautiful it's beautifully produced shows. Sure,
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  Speaker 1: and so when I watched this show, you know, I'm
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  Speaker 1: glad you you've seen it and the Rodney's being on
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  Speaker 1: my show and I'm a big fan of here. I
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  Speaker 1: have a lot of shifts that come on my show
• 4:37
  Speaker 1: and because they know I recognized their story and want
• 4:39
  Speaker 1: to let them tell their stories, you know, because you know,
• 4:42
  Speaker 1: you know, I just had chef or Dwado Jordan, one
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  Speaker 1: of my good friends. I know him and uh, you know,
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  Speaker 1: and we were talking about black chefs, you know, because
• 4:50
  Speaker 1: you know, from black chef to ownership, you know, that's
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  Speaker 1: another thing because a lot of times, you know, the
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  Speaker 1: history is that which is good cooks, good maids, clean
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  Speaker 1: to people, give way tres is, but not being recognized
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  Speaker 1: as owners what you are an owner and now and
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  Speaker 1: now and not be recognized as top flight in the
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  Speaker 1: national chef because sometimes we're just pigeonholes. As the you know,
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  Speaker 1: the mom pop chef back there with tator corn bread
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  Speaker 1: and all that good stuff. What have you done as
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  Speaker 1: far as your brand? It's what you've done. I'm not
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  Speaker 1: saying you out there trying to change the world, but
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  Speaker 1: you're trying to deliver your personality and that's and this
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  Speaker 1: is what you do with what you can do. Yeah.
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  Speaker 1: And then and actually I am trying to change the world.
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  Speaker 1: I am. I'm gonna help you great one thing that um,
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  Speaker 1: and that's something I've aspired to do for many many years. Um.
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  Speaker 1: I haven't written down from a diary when I was
• 5:42
  Speaker 1: um uh probably you know, a young teenager. I said,
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  Speaker 1: I don't know what I want to do. Whatever it is,
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  Speaker 1: I want either to be famous or to change the world.
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  Speaker 1: So I'm hoping to, you know, make some change and impact. Um.
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  Speaker 1: I've just been voted onto the board of trustees and
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  Speaker 1: the James Beard Foundation, which you know is the organization
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  Speaker 1: that really recognizes awards. Yeah, and I'm going to be
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  Speaker 1: chairing all the awards, so you know, I will be
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  Speaker 1: definitely looking to make sure that these opportunities are now
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  Speaker 1: diverse and equitable and inclusive. And that's exciting. I've also
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  Speaker 1: done a lot of culinary diplomacy work with the U. S.
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  Speaker 1: State Department, traveling around the world representing the United States,
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  Speaker 1: but also introducing soul food to different cultures in Kazakhstan,
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  Speaker 1: in Mexico and Hong Kong and Singapore. I've gone to
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  Speaker 1: so far. I supposed to go to Japan and Taypew
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  Speaker 1: one this year, but hopefully it can go towards the
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  Speaker 1: end of one or two. UM And I'm just passionate
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  Speaker 1: about that. I think, you know, food brings people together.
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  Speaker 1: It just really demonstrates our common denominators. Um. And it's
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  Speaker 1: just it's you know, it's empowering. Everybody should be fed.
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  Speaker 1: Everybody should know because you learn how to cook at
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  Speaker 1: least one or two dishes for survival. UM. And I'm
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  Speaker 1: just trying to grow my brand in the hospitality fields
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  Speaker 1: and work on my next cookbook, hopefully continue to do
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  Speaker 1: the show and open the restaurant again when we have
• 7:14
  Speaker 1: the restrictions. You know, really one of them really been
• 7:20
  Speaker 1: a state. There's really been locking down ability for restaurants
• 7:24
  Speaker 1: to exist. I aimed to work. It's finally here the
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  Speaker 1: E R dot ai. Now let's talk about you mentioned
• 9:24
  Speaker 1: words so food and I'm from Houston, Texas, born and
• 9:28
  Speaker 1: raised and so of a southern bore. So what is
• 9:31
  Speaker 1: so food to you? Because you talked about it, and
• 9:33
  Speaker 1: because my version of so food is I tend to
• 9:36
  Speaker 1: see has been shifted into you see it in buffets
• 9:38
  Speaker 1: and things like that, but you put other people said,
• 9:41
  Speaker 1: now that's not so food shot, So what is so fo.
• 9:44
  Speaker 1: When you're talking about so food, well, I think anywhere
• 9:47
  Speaker 1: you find African Americans in this country, it's you know,
• 9:51
  Speaker 1: it's rooted in the south. Uh. The cuisine created by
• 9:56
  Speaker 1: the enslaved people. I mean the first fusion cuisine, the
• 10:00
  Speaker 1: really the first American cuisine, excuse me, um. And then
• 10:04
  Speaker 1: you know, black folks migrated to the northeast, to the northwest,
• 10:08
  Speaker 1: to Chicago, Midwest. Um here from Houston, Texas. My mom's
• 10:12
  Speaker 1: from Shreeport, Louisiana. My dad's from Virginia. Their soul foods
• 10:16
  Speaker 1: are different, but it's going to be based on excuse me,
• 10:20
  Speaker 1: a lot of the cuisine that our ancestors created with
• 10:24
  Speaker 1: the ingredients they found here, the ingredients they brought and
• 10:27
  Speaker 1: what they were given. You know, um, really humble cuisine.
• 10:31
  Speaker 1: But then you know myself at Ward oh Mashma, we're
• 10:34
  Speaker 1: taking to the next level were in our you know,
• 10:37
  Speaker 1: more refined techniques. Um, we're trying to bring in sustainability
• 10:41
  Speaker 1: and organic products and really bring the cuisine into the
• 10:45
  Speaker 1: next century. It still represents us and our heritage, which
• 10:49
  Speaker 1: is so rich. You know in the African just diaspora.
• 10:51
  Speaker 1: If you expanded to West Africa and North Africa, the Caribbean.
• 10:56
  Speaker 1: We have so much to work with and we've given
• 10:58
  Speaker 1: um so much to this world in terms of flavor
• 11:02
  Speaker 1: and food ways, and if it's up to me, I'm
• 11:05
  Speaker 1: just gonna make sure that we keep getting more credit
• 11:07
  Speaker 1: for that because it's it's really important. Absolutely. By the way,
• 11:11
  Speaker 1: my parents were born in Streeport, Bosier Ship in Louisiana,
• 11:14
  Speaker 1: so I just want to let you know we have
• 11:15
  Speaker 1: a little little roots there together. We very familiar with
• 11:19
  Speaker 1: that part of the country. Like I said, my mom
• 11:21
  Speaker 1: and dad were born in Streeport, basically Bosier, louis What
• 11:24
  Speaker 1: you know is like I know exactly that is. Now,
• 11:27
  Speaker 1: let's talk about your show. We kind of mentioned a
• 11:30
  Speaker 1: little bit Tanya's kitchen table and basically the classic dishes
• 11:34
  Speaker 1: tips on how to cook like a pro, but also
• 11:36
  Speaker 1: a spin and uh one of the spans you did
• 11:39
  Speaker 1: on the famous Creole dirty rice, you know which I
• 11:42
  Speaker 1: love so dirty rice. I've never cooked it, I'll be
• 11:46
  Speaker 1: honest with you. But you have two versions of it.
• 11:49
  Speaker 1: You have one with me and you have a vegan version.
• 11:51
  Speaker 1: Version was the vegan version? Talk to us about that. Well,
• 11:55
  Speaker 1: I have a classic, like you said, with sausage and
• 11:58
  Speaker 1: the chicken lager. Come over, come on, come on, come on,
• 12:01
  Speaker 1: thank come on, come on stop. That's my personal favorite too,
• 12:06
  Speaker 1: but especially living in California and you know now, but
• 12:12
  Speaker 1: when I opened in two thousand and eight, a lot
• 12:14
  Speaker 1: of vegetarians, a lot of vegans in the community, and
• 12:17
  Speaker 1: I just wanted to take care of them. And um,
• 12:20
  Speaker 1: I love cooking fresh vegetables. So it's really the creole
• 12:24
  Speaker 1: spices in there, the Worcester sauces in there, but it's
• 12:27
  Speaker 1: more vegetable forward and and it's a favorite. People love it.
• 12:30
  Speaker 1: And you got the spinach in there, right, the baby spinish.
• 12:32
  Speaker 1: Just yeah, baby spinach at the answer. Just some extra
• 12:35
  Speaker 1: freshness and it's and it looks fantastic. First of all,
• 12:38
  Speaker 1: it looks very easy to do. Of course, you know,
• 12:40
  Speaker 1: you gotta do a lot of chopping the green onions
• 12:42
  Speaker 1: and the peppers, and you know it's a little working.
• 12:44
  Speaker 1: They're browning it out there, so you know, but you
• 12:47
  Speaker 1: made it look easy for me. I saw I one
• 12:49
  Speaker 1: out and I remembered. So that's a that's a talent
• 12:51
  Speaker 1: because you know, sometimes you watch the recipes, you go
• 12:53
  Speaker 1: you get lost in the process, and I want to
• 12:56
  Speaker 1: follow you. I go Okay, cool, that's really quick. Because
• 12:59
  Speaker 1: you know, you you have the ability to talk and
• 13:03
  Speaker 1: and uh and demonstrate the same time. A lot of
• 13:04
  Speaker 1: people can't do that. They'll stop and mixing their stop.
• 13:07
  Speaker 1: Because your ability to talk and demonstrate at the same time,
• 13:10
  Speaker 1: it makes the process so much easier to understand and
• 13:14
  Speaker 1: gives credibility that I can do it too. Thank you,
• 13:17
  Speaker 1: Thank you, glad. Yeah. Now, now, one thing that my
• 13:21
  Speaker 1: wife for her birthday I made her. I I grew
• 13:25
  Speaker 1: some salmon. You know, I ain't really not easy. It
• 13:27
  Speaker 1: was to do salmon some you know, some some sea
• 13:30
  Speaker 1: salt and some lemon and something with the partially and
• 13:33
  Speaker 1: she just thought I did the best thing in the world.
• 13:35
  Speaker 1: And I took a bow for that. Okay, now you
• 13:38
  Speaker 1: do you do it or something with colar greens and
• 13:40
  Speaker 1: creole mustard sauce. And I talked to us about that,
• 13:43
  Speaker 1: and just tell you how you just do these different
• 13:44
  Speaker 1: spins on your show that makes your show that airs
• 13:47
  Speaker 1: every Saturday on their own network, and it's really fantastic.
• 13:51
  Speaker 1: You know. I know we shot on time, but before
• 13:52
  Speaker 1: we want to make sure you understood. I really respect
• 13:55
  Speaker 1: what you do and I ad myrer skill set Okay,
• 13:58
  Speaker 1: tell us about the salmon and those on short today,
• 14:01
  Speaker 1: but I'll have to come back. Yeah. So I took
• 14:04
  Speaker 1: the salmon, the colored green leaf and blanched it. So
• 14:08
  Speaker 1: you put in boiling water until its softens, and you
• 14:11
  Speaker 1: put in ice water so that it stops the cooking process.
• 14:14
  Speaker 1: But it's avaliable. It also helps it stay green. And
• 14:18
  Speaker 1: I took it. I wrapped the salmon file at that,
• 14:20
  Speaker 1: seasoned with some salt, add some olive oil and some
• 14:23
  Speaker 1: thyme fresh time, and wrapped it and then I steam
• 14:26
  Speaker 1: it uh in a steam basket altogether in until the
• 14:30
  Speaker 1: salmon is cooked. Probably I like to cook it medium,
• 14:33
  Speaker 1: so steam and how long is thees minutes? No, probably
• 14:39
  Speaker 1: it's between fifteen and twenty, depending on the weight of
• 14:41
  Speaker 1: the salmon. Fla yeah, but wrap it in that you
• 14:46
  Speaker 1: likely you put colored green around the outside like a
• 14:51
  Speaker 1: little envelope. And then when does the sauce coming to play?
• 14:54
  Speaker 1: The saux is on the side and I make it
• 14:57
  Speaker 1: in the blender. It's um on mustard with mustard seeds
• 15:01
  Speaker 1: and umg, yikes, it's it's a delicious, easy, easy sauce
• 15:06
  Speaker 1: and some spice in it. Really good. Well, first of all,
• 15:09
  Speaker 1: I will be doing that menu when I saw the whole.
• 15:11
  Speaker 1: First of all, I love collegrees. Let me just tell
• 15:13
  Speaker 1: you that. Yeah, that's why I know you gotta come back,
• 15:16
  Speaker 1: because we really got to get dig deep into this
• 15:18
  Speaker 1: conversation because I'd love to I'd love to talk to
• 15:22
  Speaker 1: you more about it and sort of my philosophy behind
• 15:25
  Speaker 1: you know, how I cook and well because it's just natural,
• 15:28
  Speaker 1: and plus we got some southern roots and some kinship
• 15:31
  Speaker 1: down here in Louisama that we need to connect again on.
• 15:33
  Speaker 1: And you know, I just finished the call with Odd
• 15:35
  Speaker 1: Water recently and he was talking about chipling. So we
• 15:38
  Speaker 1: gotta get down to that chipling conversation cause I know
• 15:40
  Speaker 1: you know about that. I know about so but I
• 15:43
  Speaker 1: thank you. I want to tell everybody. Your show airs
• 15:46
  Speaker 1: every Saturday on the On Network. Please don't miss it
• 15:48
  Speaker 1: until Decenter twenty six every Saturday, and it's Tanya's Kitchen Table.
• 15:53
  Speaker 1: It showcases the beauty of cooking local while thinking global.
• 15:56
  Speaker 1: Thank you for coming on my show because okay, we
• 15:58
  Speaker 1: talked soon. Okay, please, okay, take care. If you want
• 16:03
  Speaker 1: to hear more interviews on money Making Conversations, please go
• 16:05
  Speaker 1: to Money Making Conversation dot com and if you want
• 16:07
  Speaker 1: to subscribe, please go to my YouTube channel. I'm Sean McDonald.
• 16:11
  Speaker 1: I'm your host. In this season of giving, Coals has
• 16:18
  Speaker 1: gifts for all your loved ones. For those who like
• 16:21
  Speaker 1: to keep it cozy, find fleeces, sweaters, loungeware, blankets and throws.
• 16:25
  Speaker 1: Or support minority owned or founded brands by giving gifts
• 16:29
  Speaker 1: from Human Nation and Shame Moisture. And in the spirit
• 16:32
  Speaker 1: of giving, Coals Cares is donating eight million dollars to
• 16:36
  Speaker 1: local nonprofits nationwide. Give with all your heart this season
• 16:40
  Speaker 1: with great gifts from Coals or Coals dot com. Still
• 16:43
  Speaker 1: living in manually taking notes, there is a better way
• 16:46
  Speaker 1: to start the new year with auto dot ai automatically
• 16:49
  Speaker 1: get meeting notes. Auto dot ai works for virtual meetings
• 16:52
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• 16:56
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