Latest / The Steve Harvey Morning Show / Rushion Interviews Host of "New Soul Kitchen," Celebrity Chef Jernard Wells; he discusses how American Cuisine is soul food!

Transcript

Rushion Interviews Host of "New Soul Kitchen," Celebrity Chef Jernard Wells; he discusses how American Cuisine is soul food! · The Steve Harvey Morning Show

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  Speaker 1: Just the time of the year where people unfortunately game
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  Speaker 1: weight because because what food is always available. You see
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  Speaker 1: great food, you see foods you have you don't see
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  Speaker 1: this time of the year. My next guest is Chef
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  Speaker 1: Gnard Wells. I've known seventeen you I had. This is
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  Speaker 1: really a great show because twenty seventeen is when I
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  Speaker 1: met on my show. I met it at the neighborhood.
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  Speaker 1: Wards when I met it on my show was Laura Foods.
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  Speaker 1: I met this gentleman on my show when I was
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  Speaker 1: doing the show out of Houston, Texas. Chef Jard well
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  Speaker 1: he's an award winning TV hosts, celebrity chef, best selling
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  Speaker 1: cookbook author. He is on the show discussed this new cookbook,
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  Speaker 1: Southern Inspired more than one hundred of delicious dishes from
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  Speaker 1: My American Table to Yours. The book is about delicious
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  Speaker 1: and inventive recipes that remixed traditional flavors and classic dishes
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  Speaker 1: of Southern food and celebrate African American culinary contributions to
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  Speaker 1: tables around the world. He's also a host of Cleo
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  Speaker 1: TV's new Soul Kitchen. This background, you know he's he's
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  Speaker 1: grass root. He's grew up in Mississippi. He brought his
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  Speaker 1: familiar dishes and bold flavors and the salt along with
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  Speaker 1: his culinary journey to the chef and restaurant tables around
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  Speaker 1: the world. He's a TV host, Like I stated, he
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  Speaker 1: was responsible for a lot of brands as a brand ambassador.
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  Speaker 1: You see him a lot on many of the national
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  Speaker 1: television shows, all local television shows doing cooking or giving
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  Speaker 1: advice on cooking and culinary and judging. And he has
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  Speaker 1: understands the power of social media and cooking. Please work
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  Speaker 1: with money making conversations and master class Chef Jernard Wells, Hello, Hello,
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  Speaker 1: you know what I'm chef. These intros getting longer and
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  Speaker 1: longer with you, you know, because you know this relationship
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  Speaker 1: is wonderful because it started in twent seventeen and I
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  Speaker 1: think you like UM d m me. I think it
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  Speaker 1: was on LinkedIn. You said, hey, I got these, I
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  Speaker 1: got these um flavors these the seasons at the time,
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  Speaker 1: and you said, look, can I kind of can I
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  Speaker 1: come on your show? Can I just talk about into
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  Speaker 1: my shows about entrepreneurship. So I let him on the
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  Speaker 1: show and it has been a big brother, little brother relationship.
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  Speaker 1: From from from an entrepreneur mentorship, and that's what this
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  Speaker 1: shows about. This shows about mentorship and his his ability
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  Speaker 1: to watch him grow as a business as a family man,
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  Speaker 1: and he constantly wants to wants. He's a sponge and
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  Speaker 1: because he's so talented that you know, he would come
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  Speaker 1: and I watched him cook and I go, wow, is
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  Speaker 1: that easy? But when you're dealing with when you're watching
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  Speaker 1: a master, when you're watching an a game, when you're
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  Speaker 1: watching the Michael Jordan's, his dunks are different from everybody
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  Speaker 1: else's dunk. And when chef Jnr. Welles gets in the
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  Speaker 1: kitchen and I'm telling you, I saw him make some
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  Speaker 1: cabbages and I was like, man, you know it takes
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  Speaker 1: me like two hours to do those cabbages. He did
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  Speaker 1: them like in fifteen minutes. I go, how did you
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  Speaker 1: do that? And he said, what are you doing? And
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  Speaker 1: you just showed me real quick. When you know the
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  Speaker 1: rules of the kitchen, you own the kitchen. How did
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  Speaker 1: the all start for you, chef to know? Wells? It
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  Speaker 1: actually started started as a child. My father was a chef,
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  Speaker 1: and so one of the things that he did he
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  Speaker 1: would bring me in the kitchen with him. At the time,
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  Speaker 1: you know. I thought it was just to spend quality
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  Speaker 1: time with him because he would always talk to me
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  Speaker 1: about my day, But really what he was doing he
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  Speaker 1: was teaching me a valuable skill that would one day
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  Speaker 1: take care of me. And the way and and and
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  Speaker 1: as I tell people, I'm a transplant many things. Born
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  Speaker 1: born in Chicago, my father made the decision to move
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  Speaker 1: to Mississippi because my great grandparents owned two acres of farmland.
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  Speaker 1: And at first it was more of a culture shock,
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  Speaker 1: but I tell you, Rashan, it was probably one of
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  Speaker 1: the best things that could have happened to me from
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  Speaker 1: the culinary standpoint, because it really teaches. It really taught
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  Speaker 1: me about our roots and our ties and how we cultivate,
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  Speaker 1: and it showed me how food is truly the ultimate
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  Speaker 1: unified bringing bringing people together. That's what some of my
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  Speaker 1: most fundest memories of gathering and people come to the
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  Speaker 1: kids coming to the table was around food, was around it.
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  Speaker 1: And that's what I talked about more so and Southern
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  Speaker 1: inspired as well, And that's really what it all amount to.
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  Speaker 1: But I would like to tell people to hear that
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  Speaker 1: journey because a lot of people offessional SoC you mean,
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  Speaker 1: they just drop a cookbook. You know, they cook drop
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  Speaker 1: a cookbook and they just started cooking last week, you know.
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  Speaker 1: And then as it has no history or background, and
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  Speaker 1: when when you get around a person like like like
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  Speaker 1: chef and R. Wells, you you understand that this is
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  Speaker 1: a culture, this is a you know, homework has been
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  Speaker 1: put put behind. There's a reason for this recipe being
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  Speaker 1: in this book. There's a story behind, there's a journey
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  Speaker 1: behind it. And so you know, talking to you about
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  Speaker 1: spool food is not about the most more so about
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  Speaker 1: eating it and making this the why why did you
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  Speaker 1: choose these particular recipes for your book? You know, Southern
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  Speaker 1: inspired And one of the things that a lot of
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  Speaker 1: these recipes are nostalgics and mean nostalgic to our culture,
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  Speaker 1: dishes that I grew up loving and what and in
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  Speaker 1: eating and enjoying. One of the things that I also
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  Speaker 1: wanted to I wanted to paint the narrative and show
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  Speaker 1: the narrative when it when it comes to Southern cuisine.
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  Speaker 1: Because as I tell people, especially when they see UH
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  Speaker 1: an African American male or female normally typically coming from
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  Speaker 1: the South, they say, or anywhere, what are you fixing
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  Speaker 1: the soul food? What I want people to and I
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  Speaker 1: want people to understand that the true name for soul
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  Speaker 1: food is American cuisine because it's the it's the foundational
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  Speaker 1: cuisine that everything that you eat that you love in
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  Speaker 1: America's builto. Even if you go all way back to slavery.
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  Speaker 1: We we take our African ancestors who came over here
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  Speaker 1: to Western civilization with only the knowledge of their African recipes.
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  Speaker 1: Where the civilis ansu grounds the earth, everything grows different,
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  Speaker 1: killed different, so they learn how to create a cuisine
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  Speaker 1: with different earth and spices outside of Okrah that they
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  Speaker 1: wasn't accustomed to use. And it made it good because
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  Speaker 1: not only were they creating food, our cuisine in the
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  Speaker 1: field houses, but they were also created creating it in
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  Speaker 1: the big house. So everybody was eating, everybody was eating
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  Speaker 1: the food all around. And that's what I that's what
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  Speaker 1: I dive into, showing how our food is so rich
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  Speaker 1: in culture and it's not all about eating the sugars
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  Speaker 1: and the facts that they try to throw towards the South,
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  Speaker 1: but we grow more vegetation, and I dive into a
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  Speaker 1: lot of those recipes. I'm showing how we place the
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  Speaker 1: scale even from you know, our traditional fried green tomatoes.
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  Speaker 1: I I have a recipe and here fried green toma tillious.
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  Speaker 1: That's amazing. Tastes almost like when you follow the recipe
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  Speaker 1: and fried overach. It tastes like you even tomato in
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  Speaker 1: a fryed til colone. At the same time, we'll be
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  Speaker 1: right back with more Money Making Conversations Masterclass with Rushan McDonald. Now,
• 7:11
  Speaker 1: let's return to Money Making Conversations Masterclass with Rashan McDonald.
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  Speaker 1: Do you make me sick right there? So, I'm just
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  Speaker 1: a basic guy in the kitchen. I'm a basic guy.
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  Speaker 1: And the kid, Yeah, I wear suit on my TikTok
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  Speaker 1: a cow people over you? How do you wear suiting bacon? Yeah?
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  Speaker 1: I understand that foods over there and shouldn't get on
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  Speaker 1: your clothes. That's the reason I can do that. Now,
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  Speaker 1: when you start going through the book, here's some of
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  Speaker 1: the recipes, because we got we got another twenty minutes
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  Speaker 1: to talk, but I just want to throw out some
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  Speaker 1: of these. How he puts a twist on something chicken cheese,
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  Speaker 1: burger egg ros now right there, and that sounds like
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  Speaker 1: something I want to eat right now. How did you
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  Speaker 1: come up with that idea? Yeah? Growing up in the
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  Speaker 1: staff of my father. Would always go back to Chicago,
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  Speaker 1: Chica be gonna have an Asian restaurant. And I loved
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  Speaker 1: egg rows, but at the same time, I love the
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  Speaker 1: white counsel cheeseburger. And if anybody else there is listening
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  Speaker 1: to those anything, you know, Chicago's mistaba for the white
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  Speaker 1: counsel burger. And man, Stephen A Smith cannot pass a
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  Speaker 1: white castle right now, I go, brother, brother Stephen, and
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  Speaker 1: you know your celebrity a man, look, look, look, look,
• 8:25
  Speaker 1: look Roshan, chill on that white castle. Let's do what
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  Speaker 1: I think. So I know there are people out the
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  Speaker 1: celebrity and regular people who came passing my white couse.
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  Speaker 1: So you're talking about the origins of chicken, cheeseburger, egg
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  Speaker 1: rolls came from that experience, came from that experience, and
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  Speaker 1: that's and that's how a lot of my recipes were
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  Speaker 1: birth and and you asked the question earlier about you know,
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  Speaker 1: starting off, and that was just learning food from from
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  Speaker 1: my father. Of course, later on I went to culinary
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  Speaker 1: art school, but even before that, when I turned sixteen
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  Speaker 1: years oh, I opened my first restaurant up out of
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  Speaker 1: my mother's kitchen and it was a legal restaurant, had
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  Speaker 1: a business license from the local the local local town hall,
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  Speaker 1: the whole nine yards. And I was selling food to
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  Speaker 1: the people in my community in a small town of
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  Speaker 1: Mississippi where it wasn't anything but cotton fields and dirt roads.
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  Speaker 1: But I possessed ability to see beyond my surround me.
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  Speaker 1: And that's one of the things that I try to
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  Speaker 1: contribute to my growth. As we have to always in
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  Speaker 1: any journey of going forward and success, we have to
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  Speaker 1: be even see pass what's right in front of us.
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  Speaker 1: And I would tell you that's true at sixteen years old,
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  Speaker 1: he was licensed to run a business out of his
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  Speaker 1: mom's kitchen. At sixteen years old, I was in Houston, Texas,
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  Speaker 1: hopping a fence to play basketball. That is to show
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  Speaker 1: you the extreme of our dreams. Not right, I wasn't
• 9:59
  Speaker 1: even thinking about the possibilities of being entrepreneur at that level,
• 10:04
  Speaker 1: because you know, was it your father, because your mom
• 10:08
  Speaker 1: had to give you permission to come into kitchen, because
• 10:11
  Speaker 1: I know body the kitchen, that kitchen is like he
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  Speaker 1: just zone. You know they were before COVID you just
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  Speaker 1: couldn't come into kitchen. So we know there was restrictions
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  Speaker 1: there you're in Mississippi. It was double restrictions because that's
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  Speaker 1: a southern family, right there, real family. So how would
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  Speaker 1: you convince your mom that you can do business in
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  Speaker 1: her kitchen? Well, well, the longer story how it came
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  Speaker 1: about it of course started team spending time in the kitchen,
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  Speaker 1: what my father learning when I when I turned six, team,
• 10:40
  Speaker 1: my father passed away. And when it passed away, I
• 10:44
  Speaker 1: was I was getting ready to go to my senior
• 10:48
  Speaker 1: and seen here in high school, and so I wanted
• 10:52
  Speaker 1: a car. This is I wanted a cogoctated for what
• 10:55
  Speaker 1: I was tired of riding the school bus. And the
• 10:58
  Speaker 1: second thing was I said, if I had a car,
• 11:01
  Speaker 1: girls would pay attention to me and happy. So that
• 11:05
  Speaker 1: was and I said, how can I read? How can
• 11:07
  Speaker 1: I raise some money to purchase this card in the summer?
• 11:12
  Speaker 1: And I knew how to cook. People knew me from
• 11:14
  Speaker 1: my father cooking him, traveling with him through around the community.
• 11:18
  Speaker 1: And so I pitched the idea to my mother. And
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  Speaker 1: my mother actually she said, you know, you want to
• 11:23
  Speaker 1: open a restaurant. How much money I saved up? I said,
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  Speaker 1: I got fifty dollars and saved up for breaking one
• 11:29
  Speaker 1: of the neighbors yards. Literally, she said, well, when are
• 11:33
  Speaker 1: you gonna open the restaurant up with fifty dollars. Let's
• 11:36
  Speaker 1: say I was thinking out of your kitchen, because that's
• 11:38
  Speaker 1: the only place like a four. And she told me,
• 11:41
  Speaker 1: she said, you know what, she said, you have to
• 11:44
  Speaker 1: do it the right way. And I said, what do
• 11:45
  Speaker 1: you mean the right when she said, you know all
• 11:46
  Speaker 1: those encyclopedias I got in that course, this was pre
• 11:49
  Speaker 1: Google psyclopedias. They got all that dusk on that about
• 11:53
  Speaker 1: you never read. You go looking those figure out how
• 11:57
  Speaker 1: to create a business, playing and come out and see me.
• 12:00
  Speaker 1: And so I look, I did the best that I could.
• 12:02
  Speaker 1: But the parent it was deep enough to pass up.
• 12:05
  Speaker 1: She looked at the playing, she said, okay. She sent
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  Speaker 1: me to the local court house. The business licens was
• 12:10
  Speaker 1: five dollars. The people laughed at me. I ain't thinking
• 12:13
  Speaker 1: a little big man, but they gave me the license.
• 12:16
  Speaker 1: Right from there, I created flyers in the in the community,
• 12:20
  Speaker 1: and the first week I made a hundred and fifty
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  Speaker 1: dollars from people coming to my door. They would come,
• 12:26
  Speaker 1: they would pick up their lunch, and they would go
• 12:27
  Speaker 1: out to go out to work. Because a lot of
• 12:29
  Speaker 1: his construction working and things like that. So I said,
• 12:32
  Speaker 1: you know what, I'm getting enough to have that lunch
• 12:34
  Speaker 1: ready for him. I'm gonna get up and I'm gonna
• 12:36
  Speaker 1: start making breathfast. So when they would come to the house, Rochelle,
• 12:39
  Speaker 1: I got bacon seeing I made discuit from Scraen pancakes,
• 12:43
  Speaker 1: and they're like, oh, Man and Smills, do what you got? Oh,
• 12:46
  Speaker 1: I'm just making breathfast. Would you like to play? So
• 12:48
  Speaker 1: now I'm selling them their lunch plate, all of you
• 12:51
  Speaker 1: after holding thought because this is this is amazing. We'll
• 12:55
  Speaker 1: be right back with more Money Making Conversations Masterclass with
• 12:59
  Speaker 1: Rashan mc donald. Now, let's return to Money Making Conversations
• 13:06
  Speaker 1: Masterclass with Rashan McDonald. When you when you when you
• 13:10
  Speaker 1: see your brand grow, because that's a competitive field that
• 13:13
  Speaker 1: you're in, Chief Jnr. Wells. You know, it's like it's
• 13:17
  Speaker 1: like anything you know, everybody can play basketball is some
• 13:21
  Speaker 1: pickup game and some court. But when you start stepping
• 13:24
  Speaker 1: with you step and I'm nowhere near you, you know
• 13:26
  Speaker 1: you are you know you always give me credit, but
• 13:28
  Speaker 1: I gotta give you your flowers. You are special, brother,
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  Speaker 1: And I say that because of the fact that a
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  Speaker 1: lot of people need to understand your journey. But your
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  Speaker 1: journey is tied to giving advice and you mentor people,
• 13:40
  Speaker 1: and you're you're willing to step back and show people
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  Speaker 1: that this is possible. But how do you really start
• 13:46
  Speaker 1: separating yourself as a competitor in the culinary field? You know,
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  Speaker 1: I love I don't us trying to stay on the
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  Speaker 1: comprom of what's going on the way I'm arc is
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  Speaker 1: going in the field that I'm in. But I look
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  Speaker 1: for ways to at lead to to reinvent myself. Every
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  Speaker 1: twenty four months. I always said, at least every twenty
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  Speaker 1: four months, I need to have something being relevant, relevant
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  Speaker 1: enough coming out. And I've been effectively doing that um
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  Speaker 1: for the past ten years now. And that's me continue
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  Speaker 1: to push the boat because one of the things will
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  Speaker 1: being in culinary arts. What a lot of a lot
• 14:26
  Speaker 1: of the young chefs that I mentor, I try to
• 14:28
  Speaker 1: get them to understand that it's beyond just going in
• 14:32
  Speaker 1: the kitchen and find up a stove and or or
• 14:37
  Speaker 1: oven and going there. And I said, there are so
• 14:39
  Speaker 1: many ways that you can become successful in culinary arts
• 14:43
  Speaker 1: because food, amongst other things. As a driving force in
• 14:47
  Speaker 1: the world. And once you understand that everything is I
• 14:49
  Speaker 1: to it. You could be an R and D chef
• 14:52
  Speaker 1: and it worked for Kello's cornflicts and have a successful career.
• 14:56
  Speaker 1: You can be a chef that that create the metals
• 14:58
  Speaker 1: that go on the air. It's like Delta. As a
• 15:01
  Speaker 1: matter of fact, I know one of them. So there's
• 15:04
  Speaker 1: so many different ways that you can be successful in
• 15:07
  Speaker 1: this and what I've mastered the artists, I'd be all
• 15:10
  Speaker 1: out business and companies and other extensions of Chef Gennard.
• 15:14
  Speaker 1: I do that in this field a whether it's beyond
• 15:18
  Speaker 1: just a restaurant to writing cookbooks to my salt and
• 15:22
  Speaker 1: spice line might have averaged. And I have a new
• 15:25
  Speaker 1: butter line and out this weekend. I'm gonna make sure
• 15:29
  Speaker 1: I get you some of amazing, uh, something that I've
• 15:32
  Speaker 1: been working on. Like I say, continue to always stay
• 15:34
  Speaker 1: on the cuffs. And my butters are the Chef Jenard's buttermelts,
• 15:38
  Speaker 1: but they're already infused with my seasons, my lemon pepper ranch,
• 15:43
  Speaker 1: my my barbecue seasons. So when you saw right is
• 15:49
  Speaker 1: with these different flavors. Yep. And that's all you need
• 15:52
  Speaker 1: when you're creating the meal too, because because one of
• 15:55
  Speaker 1: the things even with my shows New Soul Kitching, New
• 15:57
  Speaker 1: Soul Kitchen Remix, which I'm proud to say that we're
• 16:00
  Speaker 1: still the number one and number two shows, uh oh,
• 16:04
  Speaker 1: Cleo TV with and Cleo is in over sixty five
• 16:07
  Speaker 1: million homes now, so it's and it's and it's a
• 16:10
  Speaker 1: rated network, so you know, we're doing really good. They're
• 16:13
  Speaker 1: but one of the things I show with those shows
• 16:15
  Speaker 1: is how you can get in the kitchen and create
• 16:17
  Speaker 1: a great meal in a fraction of the time. And
• 16:21
  Speaker 1: because that's what a lot of people want back there.
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  Speaker 1: They want time back into their life, but they want
• 16:26
  Speaker 1: quality at the same time. And that's the basis of
• 16:29
  Speaker 1: the book. You know, we talked about that. Let me
• 16:32
  Speaker 1: just throw out some more titles over the top line
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  Speaker 1: Bobby Q. Shrimp Tacos, Wow, one pot Caribbean vegetable noodles.
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  Speaker 1: Uh you know, the the Georgia peach hot chicken sandwich,
• 16:44
  Speaker 1: the cranberry whiskey glaze pork ribs. And you know guess
• 16:48
  Speaker 1: what now, you know, I gotta stop over here. Granny
• 16:51
  Speaker 1: Green granted Granny queenswa putting now? Is that baked? Is
• 16:56
  Speaker 1: that cool cold being place. No, actually it starts off
• 17:02
  Speaker 1: with what we do is we we take the condensed
• 17:05
  Speaker 1: sweet milk and you boil the condensed sweet milk before
• 17:08
  Speaker 1: making the pudding in the can. Because see when you
• 17:12
  Speaker 1: boil the condensed the sweeten condensed milk in the can,
• 17:15
  Speaker 1: it it gives it almost a caramel feel, almost like
• 17:19
  Speaker 1: a do lega creaminess, but the sweetness. And then from
• 17:23
  Speaker 1: there we actually cooked cooked the pudding from old stove
• 17:27
  Speaker 1: tomp and build it out. And then after you it's
• 17:29
  Speaker 1: building it out, you put it in it. You put
• 17:31
  Speaker 1: it in your fridge. Letter chill, It's gonna set it perfect.
• 17:34
  Speaker 1: See right there, the same saying you know, see see
• 17:37
  Speaker 1: see Rohan, just as they said, Elvis has left the building.
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  Speaker 1: That was me. When he starts talking, man, it sounds
• 17:43
  Speaker 1: so romantic when he starts talking about food, it sounds
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  Speaker 1: so delicious. You know, he says, you know, no, no, no, no,
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  Speaker 1: you know you boil it in the can. You know
• 17:53
  Speaker 1: who thinks of that? You know, we immediately get that can,
• 17:56
  Speaker 1: open up, open it up, throw it in another pot.
• 17:59
  Speaker 1: He go, No, no, no, no, no, no, just just
• 18:02
  Speaker 1: keep it in the can so you can didn't use
• 18:04
  Speaker 1: that other other words, calm my lies. You know, I
• 18:10
  Speaker 1: love talking to you. Man. You're just awesome brother. With
• 18:12
  Speaker 1: this food, and I'm not to tell yourself, I'm not
• 18:15
  Speaker 1: a fish guy. And I had Rickey Smile to come
• 18:17
  Speaker 1: by my office and I made I made a seafood
• 18:21
  Speaker 1: and my my wife would tell you, I don't eat
• 18:23
  Speaker 1: fish at all. And I made some blacking catfish for
• 18:28
  Speaker 1: Rickie Smile and just too, and he said, Rich, you
• 18:31
  Speaker 1: need to try. And I've been a fan ever, said
• 18:33
  Speaker 1: catfish is it's something. It's just a naturally flavored fish
• 18:39
  Speaker 1: that you really don't have to do much to it,
• 18:41
  Speaker 1: but when you do something to it, it just takes off.
• 18:43
  Speaker 1: Talk about that black and cat fishes in your Southern
• 18:46
  Speaker 1: Inspired book. Now, the black and catfish, I have to say,
• 18:50
  Speaker 1: is one of my all time favorites because, like you said, Catsie,
• 18:54
  Speaker 1: you know, it's indigenous to Mississippi. That's one that's one
• 18:57
  Speaker 1: of our our fishes. And the flavor of it, it's
• 19:01
  Speaker 1: a white fish, and the flavor just it has a
• 19:04
  Speaker 1: natural flavor in the natural order. That's that's wholesome within itself.
• 19:08
  Speaker 1: But I show you how that I even show you
• 19:10
  Speaker 1: how to create your own black and spice, which your
• 19:13
  Speaker 1: smoke faprika, your caye in your cracked black parap for
• 19:16
  Speaker 1: your coacher salt and and and all you do is
• 19:19
  Speaker 1: just put cashtign skiller. I always say cash doign skill.
• 19:22
  Speaker 1: It is the only way to go when you when
• 19:25
  Speaker 1: you're searing this up. And now if you have a
• 19:27
  Speaker 1: nun stick, we're gonna let it slide. But that cash
• 19:30
  Speaker 1: sign holds that flavor. And I always added a a
• 19:35
  Speaker 1: tea spoon of butter to a tea spoon of olive oil.
• 19:39
  Speaker 1: And the reason I cut into it so you can
• 19:41
  Speaker 1: you can use less butter and you can balance that
• 19:44
  Speaker 1: with the olive oil, and it makes for a really
• 19:46
  Speaker 1: savory flavor when you're seeing it up. Can't go wrong,
• 19:50
  Speaker 1: you see. If you're well, I need you. We close
• 19:52
  Speaker 1: it out here. Tell us how we can stay in
• 19:53
  Speaker 1: touch with you and your business and your book Southern Inspired.
• 19:58
  Speaker 1: Please definitely, you know, thank you. It's always roche. You know,
• 20:01
  Speaker 1: it's always a pleasure, pleasure joining you. But everybody can
• 20:05
  Speaker 1: follow me at chef Jernard on Instagram c h E
• 20:09
  Speaker 1: F j E R N A R D. Also they
• 20:11
  Speaker 1: can get the book and where wherever bookstores with Nationale
• 20:15
  Speaker 1: Amazon dot com. But if you want the sign book,
• 20:18
  Speaker 1: go to my website Holk Cuisine Dot Store, h A
• 20:22
  Speaker 1: U T E c U I s I n E.
• 20:25
  Speaker 1: Dodge Store and they can order an autographed copee from me.
• 20:28
  Speaker 1: My brother. Appreciate you the Chef jar Wales again, support him.
• 20:32
  Speaker 1: Support them with people that come on my show because
• 20:34
  Speaker 1: they provide information and hopefully will make your life better.
• 20:37
  Speaker 1: This rous Sean McCowell. We talk next week Chef den World.
• 20:40
  Speaker 1: It's always always a fun pleasure to talk to you.
• 20:43
  Speaker 1: You're so talented. Yes, it is a brother. Thank you,