Latest / The Steve Harvey Morning Show / Chef Huda – Talking Food with Award-winning Chef, has new "Just Savor by Chef Huda" signature spice line

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Chef Huda – Talking Food with Award-winning Chef, has new "Just Savor by Chef Huda" signature spice line · The Steve Harvey Morning Show

• 0:04
  Speaker 1: Welcome to Money Making Conversations. It's the show that she
• 0:07
  Speaker 1: has the secrets of success experience firsthand by marketing and
• 0:10
  Speaker 1: Brandon expert Rashan McDonald. I will know he's giving me
• 0:13
  Speaker 1: advice to many occasions. In incase you didn't notice, I'm
• 0:16
  Speaker 1: not broke. You know, he'll be interviewing celebrity CEOs, entrepreneurs
• 0:20
  Speaker 1: and industry decision makers. It's what he likes to do,
• 0:22
  Speaker 1: it's what he likes to share. Now it's time to
• 0:25
  Speaker 1: hear from my man, Rashan McDonald money Making Conversations. Here
• 0:29
  Speaker 1: we come. Welcome to Money Making Conversation. I am your host,
• 0:33
  Speaker 1: ras Sean McDonald. It's important. It is really important to
• 0:35
  Speaker 1: understand that everybody travels a different path to success. That's
• 0:39
  Speaker 1: because your brand is different. The challenges you're facing your
• 0:42
  Speaker 1: life in different are very different. So stop reading other
• 0:44
  Speaker 1: people's success stories and start writing your own. Now, you
• 0:47
  Speaker 1: could be motivated by their success stories, so please read
• 0:50
  Speaker 1: all but they can offer your direction and help you
• 0:52
  Speaker 1: reach your goal through your planet in your communited effort.
• 0:55
  Speaker 1: It's all about how much effort you're willing to put
• 0:57
  Speaker 1: into your dreads. A lot of people have dreams. People
• 0:59
  Speaker 1: wanted to jump into it. They wanted to dreams to
• 1:01
  Speaker 1: become a lottery. But it takes planning, effort and commitment
• 1:04
  Speaker 1: and whatever. All do you want to put that in?
• 1:06
  Speaker 1: But you gotta include one of at least two out
• 1:08
  Speaker 1: of there three you got to include if you want
• 1:10
  Speaker 1: to try to reach your dreams and achieve your goals.
• 1:12
  Speaker 1: My next Jeff is chef Hohoter, chef who does a
• 1:15
  Speaker 1: Telly Award winning television host, Acclaim Award winning chef and
• 1:19
  Speaker 1: food Net Foo Food Network and Records setting champion, an
• 1:23
  Speaker 1: American Heart Association and ambassador chef who there doing the
• 1:26
  Speaker 1: COVID and team which you all. She launched the Kitchen
• 1:29
  Speaker 1: Quarantine Party live right there Kitchen Quarantee without with serious
• 1:35
  Speaker 1: on I G to help bring joy people in this
• 1:37
  Speaker 1: uncertain time. Her i G Live Food Party was packed
• 1:40
  Speaker 1: with loads of fun cocktails, great music, delicious food and
• 1:43
  Speaker 1: v i P guests. Now one who are not invited.
• 1:46
  Speaker 1: Maybe I'm not v IP enough for her love food parties.
• 1:48
  Speaker 1: I'm gonna put the third put the word look, I'm
• 1:51
  Speaker 1: throwing on eight on her. She has a savory spice
• 1:53
  Speaker 1: line that we want to discuss called just Savor by
• 1:56
  Speaker 1: Chef Hooter. Please working the money making conversation. She's a
• 1:59
  Speaker 1: good friend of mine because she gonna be back on
• 2:00
  Speaker 1: the show. We're gonna be kitchen kitchen. We're gonna be
• 2:02
  Speaker 1: cooking kitchen the kitchen in a minute. Please welcome chef
• 2:05
  Speaker 1: who How are you doing? My friends? Hi? How are you?
• 2:08
  Speaker 1: You know? I'm throwing a little hating you. You know
• 2:13
  Speaker 1: that baking got a little salting there. We shot on
• 2:18
  Speaker 1: that he didn't get it. He all hateful because he
• 2:21
  Speaker 1: didn't get invited to the v I P I G part.
• 2:23
  Speaker 1: We'll tell us about the I G part. Is that
• 2:25
  Speaker 1: you that you've been throwing? And why have they been
• 2:28
  Speaker 1: so successful? You know what, by the grace of God,
• 2:31
  Speaker 1: everything that I accomplished gets done um so for because
• 2:37
  Speaker 1: of what's happening in the world. You know, it's it's
• 2:39
  Speaker 1: an interesting time. Let's um and I think it's also
• 2:43
  Speaker 1: made a lot of people grateful, made a lot of
• 2:45
  Speaker 1: people stop. And it's been great because we started the
• 2:49
  Speaker 1: kitching quarantine parties because we're sitting at home, you know,
• 2:52
  Speaker 1: film look down like everybody else was like what can
• 2:54
  Speaker 1: we do? I was like, I can I can show
• 2:56
  Speaker 1: people how to feed themselves. Um, and I can I
• 2:59
  Speaker 1: do It's depending on who you ask. If not, I
• 3:04
  Speaker 1: can act silly and be completely comfortable with that. So
• 3:08
  Speaker 1: it really just started with us wanting to be bringing
• 3:10
  Speaker 1: a little joy and be able to connect with people.
• 3:12
  Speaker 1: And since people were in their kitchens cooking, some of
• 3:15
  Speaker 1: them have never cooked before, some of them oatmeal is
• 3:17
  Speaker 1: their dish of the month, we just let to give
• 3:21
  Speaker 1: people some options. So it was really great and it
• 3:23
  Speaker 1: was a wonderful response. We had everyone from Day and
• 3:26
  Speaker 1: The Rock Johnson uh retweet us or repost us, and
• 3:31
  Speaker 1: it's just been really exciting, and we've gotten the partner
• 3:33
  Speaker 1: with some major brands and some nonprofits like Red Nose Day.
• 3:38
  Speaker 1: So it's just been fun. You know. I'm just here
• 3:40
  Speaker 1: to have fun and just you know, bring joy in
• 3:43
  Speaker 1: a delicious way. Good kitchen, I see, I could bake.
• 3:46
  Speaker 1: Now I can bake. Not heard I got in the
• 3:49
  Speaker 1: pirate cake. Let's talk about that. Don't don't have dont wait,
• 3:53
  Speaker 1: don't Dwayne Johnson ain't reposting me, okay, Dwayne je the Rock.
• 3:59
  Speaker 1: They don't tell everybody just because they confused because she
• 4:01
  Speaker 1: got of that. You know, I got reposted by Dwayne
• 4:05
  Speaker 1: that's like she should be putting that in her credit.
• 4:07
  Speaker 1: She's been reposted. My necklace has been reposted by Dwayne
• 4:11
  Speaker 1: the Rock Johnson. Okay, she is a telling a ward
• 4:14
  Speaker 1: where that should be part of the credits, right that
• 4:19
  Speaker 1: you know, what makes a good cook in the kitchen?
• 4:24
  Speaker 1: I'm talking about in the kitchen and what makes a
• 4:26
  Speaker 1: bad cook in the kitchen? Jeff, Oh, that you know.
• 4:31
  Speaker 1: I like to say that everyone can cook. It depends
• 4:34
  Speaker 1: on how much, just like anything in life, depends on
• 4:36
  Speaker 1: how much time you dedicate to it and also your
• 4:38
  Speaker 1: attitude going in so a lot of people. I do
• 4:41
  Speaker 1: a lot of touring where I used to before COVID,
• 4:44
  Speaker 1: I do a lot of different cooking demonstrations um for
• 4:48
  Speaker 1: a bunch of different people. And the one thing I
• 4:50
  Speaker 1: always got from people was, Oh, it's overwhelming, or I
• 4:53
  Speaker 1: don't have time, or I can't find ingredients, or I
• 4:56
  Speaker 1: can't do this X y Z is a long list.
• 4:59
  Speaker 1: I always tell people cooking is about expressing love and joy.
• 5:03
  Speaker 1: That's why you cook. You cook because you want to
• 5:06
  Speaker 1: express love and joy. If you go into it with that,
• 5:08
  Speaker 1: even if you know that you can't boil oil to
• 5:11
  Speaker 1: save your life, that bolletter you're gonna make is gonna
• 5:13
  Speaker 1: have a different feel on it. So I don't think
• 5:17
  Speaker 1: there's bad cooks. I think there's people who just need
• 5:20
  Speaker 1: to find their niche. And also I think that there
• 5:23
  Speaker 1: are people who are just really gifted and it comes
• 5:25
  Speaker 1: back to share the guest. Either way, they can't cook,
• 5:29
  Speaker 1: you know that come only and some people are destined
• 5:33
  Speaker 1: to make really great salads. That's just gonna be there.
• 5:36
  Speaker 1: I don't know if they can do the salary. I really,
• 5:39
  Speaker 1: it's it's a you know, it's a it's a it's
• 5:40
  Speaker 1: some mad people out there probably will start strangling you
• 5:43
  Speaker 1: right now and go, hey, you have not met my husband,
• 5:46
  Speaker 1: or not met my mate, or you have not met
• 5:49
  Speaker 1: my wife. Cannot cook and so so because you know
• 5:52
  Speaker 1: when you're going to kitchen, you know, because the worst
• 5:55
  Speaker 1: person you can learn from my guests could be your
• 5:57
  Speaker 1: your your mom, you know, you know when they just
• 5:59
  Speaker 1: they just have stuff, just grab a salt shaker, grabs
• 6:02
  Speaker 1: and pamper, you know, just start putting. Oh my god,
• 6:05
  Speaker 1: these people make me sick, you know, because you can't.
• 6:08
  Speaker 1: How is that? I don't know, Get out of my face.
• 6:10
  Speaker 1: Look can you making You're making me nervous baby, You're
• 6:12
  Speaker 1: making them in nervous baby. So what did you learn?
• 6:14
  Speaker 1: Who taught you your your your skill set in the kitchen.
• 6:18
  Speaker 1: So we have some amazing cooks in my family. Um
• 6:22
  Speaker 1: My nana, my aunt Peggy used to cook, my uncle Donell,
• 6:25
  Speaker 1: who they all have passed. Um, So I was very
• 6:28
  Speaker 1: blessed in that sense. My mom she has. I like
• 6:31
  Speaker 1: to say that she has her signature dishes like no
• 6:34
  Speaker 1: one can. No one can compete with her muffins or
• 6:37
  Speaker 1: her crepes or her roasted chicken. Like she She's not
• 6:40
  Speaker 1: gonna go outside of the box a lot, but when
• 6:43
  Speaker 1: she when she shows up, she shows out. So I
• 6:48
  Speaker 1: like to think that I got a little touch from
• 6:50
  Speaker 1: all of my um all my relatives, and also just
• 6:53
  Speaker 1: being around different cultures and being around different friends and
• 6:56
  Speaker 1: in their families. By you this because I'm a guy.
• 7:01
  Speaker 1: You know, I'm a short cook cook. I'm a short
• 7:04
  Speaker 1: cook cut baker too. Like you know, say a cremo
• 7:07
  Speaker 1: mushroom soup is always hit my cabinet, you know, because
• 7:11
  Speaker 1: I can take me some drumsticks, you know, season on
• 7:14
  Speaker 1: bad bars up, you know, put a little milk mixed
• 7:17
  Speaker 1: that that cremer marshroom poured over there, put me some
• 7:19
  Speaker 1: cheese on top, Slide that bad bar in the oven
• 7:21
  Speaker 1: by fifty five minutes, come back out. You're looking good? Now?
• 7:25
  Speaker 1: What makes me mad? Because I'm on social media and
• 7:28
  Speaker 1: then I sometimes I you know, I'm gonna tell you something.
• 7:30
  Speaker 1: I use can peaches for my peach cobbler. I used
• 7:34
  Speaker 1: things like that. You people, I never eat that. You
• 7:38
  Speaker 1: know you don't understand that's not real peach cobbler, or
• 7:41
  Speaker 1: that's not you're using can okay, excuse me? Stop? Where
• 7:45
  Speaker 1: do you fall? Chef holder? Who? When? When? You when?
• 7:48
  Speaker 1: When it comes to people like me who just want
• 7:50
  Speaker 1: to get the dog done, knowing this can taste good
• 7:53
  Speaker 1: and make you win. So my philosophy on food has
• 7:57
  Speaker 1: always been you gotta do it works for you. Right
• 8:00
  Speaker 1: if I said these unrealistic expectations, I want you to
• 8:02
  Speaker 1: make ye crust hid dough, I want you to I
• 8:06
  Speaker 1: want you to make your sour dough bread from scratch,
• 8:08
  Speaker 1: then make the crutons. Come on, listen, we're all busy.
• 8:11
  Speaker 1: We all have different things going on, a family, we
• 8:14
  Speaker 1: have jobs, we have just things. So you can find
• 8:17
  Speaker 1: a shortcut that is healthy. Um shortcut that is healthy,
• 8:22
  Speaker 1: I say, right healthy, if you can find one that
• 8:27
  Speaker 1: works for you. It's okay to get things out of
• 8:29
  Speaker 1: the freezer section, it's okay to they get things out
• 8:31
  Speaker 1: of the can section. Just make sure you're reading what
• 8:33
  Speaker 1: you get, uh, that you use for your pantry shortcuts
• 8:37
  Speaker 1: as I like to call it. So if you're getting
• 8:39
  Speaker 1: canned goods, make sure there's not third or seven things
• 8:41
  Speaker 1: in a can of peaches because water, salt, maybe some sugar,
• 8:46
  Speaker 1: that's it. Um. So make sure that you're just reading
• 8:49
  Speaker 1: and informing yourself on those agreetings. But I think it's
• 8:51
  Speaker 1: absolutely fine, um, because I think we're very far from
• 8:55
  Speaker 1: the days where it's like everything has to be from scratch,
• 8:57
  Speaker 1: it has to be We're just not time for that
• 8:59
  Speaker 1: where the Instagram world listen, when I need things, I
• 9:02
  Speaker 1: need things. I just want to know who I was
• 9:04
  Speaker 1: talking to, because you know, I'm not trying to insult anybody.
• 9:07
  Speaker 1: I'm just telling Ruth Sean I get you know, I
• 9:09
  Speaker 1: put my pictures on there, they go viral, you know,
• 9:11
  Speaker 1: and then to tell people how I made it, and
• 9:13
  Speaker 1: then they get mad at me. You know, there's always
• 9:14
  Speaker 1: some person with comments. You know, I have to hide
• 9:17
  Speaker 1: the comments on Facebook, you can hide them. They don't
• 9:19
  Speaker 1: know you hide their their ugliness. You know, they still
• 9:22
  Speaker 1: look like they see it. But on my my timeline,
• 9:25
  Speaker 1: you can't see it no more right now. So so
• 9:31
  Speaker 1: so my whole thing is that when when when you
• 9:32
  Speaker 1: come to what you're doing with your career now food Network,
• 9:35
  Speaker 1: tell us about your experience of Food Network and how
• 9:37
  Speaker 1: did it help your brand? Oh, it helped the brand tremendously. Um.
• 9:42
  Speaker 1: I think all of the milestone things that have happened
• 9:45
  Speaker 1: my career have helped me to whatever the next level
• 9:47
  Speaker 1: is I'm supposed to be on. So I'm very grateful
• 9:49
  Speaker 1: for those experiences Food Network. It was a huge fan
• 9:54
  Speaker 1: to Cut Through pitching. And one day I got a call, Uh,
• 9:56
  Speaker 1: and there you've been on these calls before where they're
• 10:00
  Speaker 1: selling you on an ideal. You're already doing cart wheels
• 10:02
  Speaker 1: about cool on the phone. All right, right, right, right, right,
• 10:06
  Speaker 1: right right right. That sounds very interesting. Back when I
• 10:13
  Speaker 1: went on Cut Throw Kitchen and I had a very
• 10:16
  Speaker 1: simple strategy, just do my best and beat everyone, be
• 10:21
  Speaker 1: quiet from my head down, and do the work. And
• 10:24
  Speaker 1: I kind of put that that mantra, if you will
• 10:27
  Speaker 1: towards everything, I do in life. So going on Food
• 10:30
  Speaker 1: Network and setting a record listen, I'm a little competitive,
• 10:34
  Speaker 1: but setting a record for the highest winner on the
• 10:37
  Speaker 1: history of the show. I think they were in season
• 10:40
  Speaker 1: seven when I went on, Um, it was more than
• 10:43
  Speaker 1: I did. I did say that, but I didn't say
• 10:46
  Speaker 1: Dwayne Johnson died right there? Whose Network record setting champion
• 10:51
  Speaker 1: Cutthroat Kitchen I just left that cutthroa kitchen lit. But
• 10:56
  Speaker 1: it was a great experience. Um, it's you know, the
• 11:00
  Speaker 1: show very much. For those who aren't familiar with it,
• 11:02
  Speaker 1: it was they sent you sabotages, so they started off
• 11:06
  Speaker 1: with a certain amount of money. You got to be
• 11:08
  Speaker 1: on sabotages. You have to make certain dishes and do
• 11:11
  Speaker 1: it within a time to strain. And of course they
• 11:12
  Speaker 1: threw curveballs at you. So my ma, I always like
• 11:16
  Speaker 1: to say the show is kind of like life. You
• 11:18
  Speaker 1: come in with a plan, you gotta make it work.
• 11:21
  Speaker 1: You gotta make it work, um I think. And one
• 11:23
  Speaker 1: challenge is supposed to make corn bread and chili. I
• 11:25
  Speaker 1: ended up making corn No. I was supposed to make
• 11:28
  Speaker 1: corn bread and chili, and I ended up making grips
• 11:30
  Speaker 1: because I forgot all the stuff for the corn bread
• 11:32
  Speaker 1: while I was running around grabbing ingredients. But my story
• 11:37
  Speaker 1: I got. No, No, you cannot go panther because I'm
• 11:41
  Speaker 1: a great lover and I'm a corn bread lover, so
• 11:44
  Speaker 1: you would, right, So you went like from corn bread
• 11:47
  Speaker 1: to grit. Now please to please explain that. Listen, I
• 11:51
  Speaker 1: I realized I got because you're running around and everyone's like, oh,
• 11:54
  Speaker 1: it looks so easy on on TV. It's easy to
• 11:56
  Speaker 1: you're in there and you run and trying to remember everything.
• 11:59
  Speaker 1: Think about all the thing do you forget when you
• 12:00
  Speaker 1: go to the grocery store in your regular life. Now
• 12:02
  Speaker 1: you're under pressure, right right right, So let me ask
• 12:07
  Speaker 1: you this. Let me ask you this right quickly, stiff.
• 12:09
  Speaker 1: Now when you say okay, this too, question I always
• 12:12
  Speaker 1: wanted to ask, Okay, do you do they okay? They
• 12:17
  Speaker 1: they bring you for They said, look, we want you
• 12:19
  Speaker 1: to make you know these combinations of things? Do they
• 12:23
  Speaker 1: prep you? Or is on the spot? Is he really
• 12:25
  Speaker 1: on the spot? On the spot? Why I can't do
• 12:29
  Speaker 1: that show, Siff, I can't do the show. I'm not
• 12:32
  Speaker 1: that skilled. You know. I gotta have a day ahead
• 12:35
  Speaker 1: of time to you know what I'm about to cook.
• 12:37
  Speaker 1: You're telling me for real on TV. There's no no listen.
• 12:44
  Speaker 1: You go from a green room to a set and
• 12:45
  Speaker 1: then the vextine. You know it's happening. Okay, So so
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  Speaker 1: they call me a couple of times and that that's
• 14:53
  Speaker 1: not I'd rather be a judge. I'd rather be a judge. Now,
• 14:56
  Speaker 1: I understand I have I don't know how the skill
• 14:59
  Speaker 1: set to be a contest to because if you brought
• 15:01
  Speaker 1: me in there go Rashaan mcdowal, we want you to
• 15:04
  Speaker 1: make some corn bread and chili. I go, okay, why
• 15:06
  Speaker 1: y'all then tell me yesterday so I could prepare for this. No,
• 15:11
  Speaker 1: it doesn't work that. No, no, no, no, your boy
• 15:14
  Speaker 1: gotta have noticed. If you want to get the skills
• 15:16
  Speaker 1: out of me, cheff, I gotta have noticed. So I'm
• 15:22
  Speaker 1: glad you told me now. So when they called me
• 15:24
  Speaker 1: in the future, if I'm blessed to get another phone call, Okay,
• 15:27
  Speaker 1: I'm saying, I'm sorry, that's beyond my pay grade. Faith
• 15:33
  Speaker 1: I got faith. No, no, no, no, no, don't. You
• 15:36
  Speaker 1: don't have to. You don't have to pump me up.
• 15:38
  Speaker 1: I'm telling you right now. If they called me, I
• 15:41
  Speaker 1: gotta pass because you finally told me the truth. Rashaan.
• 15:44
  Speaker 1: All jokes aside cupcake wars, all the cakes, all the
• 15:51
  Speaker 1: cutthroat kitchen, all that the barbecue contest. Those people do
• 15:55
  Speaker 1: not know what it's going to go down until they
• 16:00
  Speaker 1: held them on the spot. I was you know this
• 16:03
  Speaker 1: one happened? Ship, They go, okay, wh are you still
• 16:05
  Speaker 1: standing the rashan Uh. I feel like I'm getting my
• 16:09
  Speaker 1: list together. No, no, Ship, I'm getting my lie together
• 16:15
  Speaker 1: because because I'll try to tell y'all, I gotta, I
• 16:19
  Speaker 1: gotta my brain got a blood clot or something, because
• 16:23
  Speaker 1: the part of the brain that's supposed to be cooking
• 16:25
  Speaker 1: is clotted up. So so I tells me, you're just skilled.
• 16:29
  Speaker 1: So when you say you said a record and then
• 16:32
  Speaker 1: but that's amazing for the highest scores. Yes, So what
• 16:38
  Speaker 1: happens is you're supposed to spend money on sabotages. And
• 16:41
  Speaker 1: at some point I was the only girl on the show.
• 16:44
  Speaker 1: There were three other guys was competing against. And at
• 16:48
  Speaker 1: some point I just realized, like you know, you know,
• 16:50
  Speaker 1: when you get money, you didn't have to necessarily earn earn,
• 16:56
  Speaker 1: Like wait a minute. It was like someone just handed
• 16:58
  Speaker 1: me twenty five. Do I really wanna blow ten? Right there?
• 17:02
  Speaker 1: I got it. Let me visit with it for a second,
• 17:04
  Speaker 1: let me let me, let me count it. So at
• 17:08
  Speaker 1: some point I had to just bet on myself and
• 17:10
  Speaker 1: just you know, um say a prayer and just go
• 17:14
  Speaker 1: with it, make it do what it cool? Now, I
• 17:18
  Speaker 1: gotta ask this one course because I already know right
• 17:20
  Speaker 1: now you have the skill. Said you talked, We talked
• 17:22
  Speaker 1: about your parents. You came from a family of great cooks.
• 17:24
  Speaker 1: Did you go to culinary school? Did did you with
• 17:27
  Speaker 1: your or your trained like that? Okay, tell us about
• 17:29
  Speaker 1: that because I can't. You can't, Like you just learned
• 17:32
  Speaker 1: from your mom, like then you own the cutthroat kitchen.
• 17:34
  Speaker 1: That something. Somebody told you some skills somewhere along. Like
• 17:37
  Speaker 1: I tell you right now, nobody taught me nothing. And
• 17:40
  Speaker 1: guess what, nothing is locked in this brain. If I
• 17:42
  Speaker 1: don't have a cookbook in front of me, sell, it's
• 17:47
  Speaker 1: gonna be a problem. It's gonna be a problem. Listen,
• 17:50
  Speaker 1: you'll be okay, Okay. The interesting part is I never
• 17:54
  Speaker 1: started off wanting to be a show. Okay, tell that
• 17:57
  Speaker 1: part of the story. Um. I was gonna be a lawyer. Um.
• 18:00
  Speaker 1: And then somewhere around high school I was between lawyer
• 18:04
  Speaker 1: and psychiatry. Understand. So I went to school at University
• 18:07
  Speaker 1: of Maryland undergrad for behavioral science sociology study of groups
• 18:12
  Speaker 1: of people. I love people sociology. That's my minor Hey see,
• 18:18
  Speaker 1: I knew I liked you, okay, But at some point,
• 18:24
  Speaker 1: you know, life takes turns and changes. And I had
• 18:28
  Speaker 1: had every job from I worked for a promotion team,
• 18:31
  Speaker 1: I worked in PR, worked in event management, I worked
• 18:35
  Speaker 1: retail um, I worked in the food industry before, so
• 18:39
  Speaker 1: I had all of I was in hospitality management before
• 18:43
  Speaker 1: I went to culinary school, and I was like, okay,
• 18:44
  Speaker 1: I was like running hotel, will work for Barryot and
• 18:47
  Speaker 1: be a GM like that was a new goal. And
• 18:49
  Speaker 1: then at some point I decided that I wanted to
• 18:51
  Speaker 1: the culinary school because this food was the one thing
• 18:53
  Speaker 1: no matter what was going on in my life, always
• 18:55
  Speaker 1: came back to always like cooking for people. It always
• 18:59
  Speaker 1: called me when I had just stressful day, and no
• 19:01
  Speaker 1: matter what I was doing, it always brought the joy.
• 19:04
  Speaker 1: So I wanted to share that joy. But I also
• 19:06
  Speaker 1: wanted to do it in the best way possible, in
• 19:08
  Speaker 1: a knowledgeable way. So I went to the quart On
• 19:10
  Speaker 1: Blue Um and graduate top tempers in my class, a
• 19:15
  Speaker 1: little competitive mott um, and you know, just really took
• 19:21
  Speaker 1: that education and learned so many things that I didn't
• 19:24
  Speaker 1: think that I needed to know because I was like,
• 19:27
  Speaker 1: you know, I'm like most people. I was like cook,
• 19:30
  Speaker 1: I got some pasta good. And then you get to
• 19:35
  Speaker 1: colinary school and you realize there's so many different things.
• 19:37
  Speaker 1: Like anything. When you go to school, you learned that
• 19:39
  Speaker 1: that next level of education or information you didn't even
• 19:43
  Speaker 1: know you want it, but now I can have it.
• 19:45
  Speaker 1: So now it's just one more thing in your tool
• 19:47
  Speaker 1: belt for life. So I I highly recommend Caulinary School.
• 19:51
  Speaker 1: But if you learn from your grandma, you learned from
• 19:54
  Speaker 1: the restaurant that you're starting off at, whatever wherever your
• 19:58
  Speaker 1: education comes from, just make sure you hear your So
• 20:00
  Speaker 1: now you have his line of spice flavors, Premium Goal
• 20:03
  Speaker 1: Mate spice line inspired by Global Cuisine. Tell us how
• 20:07
  Speaker 1: did they get started? Is it online right now? You know,
• 20:10
  Speaker 1: in the middle of the cyber Monday, you know, come
• 20:12
  Speaker 1: out for Black Friday. Can we go online to buy this?
• 20:15
  Speaker 1: But first tell us about this? Because I love spicy
• 20:18
  Speaker 1: food from Houston, Texas. You know, I love Cajun food.
• 20:23
  Speaker 1: I love put some good salt on my food, some
• 20:25
  Speaker 1: good leton pepper my food. I just love spicy food.
• 20:28
  Speaker 1: So what I saw a spice flavor lit I got excited. Well, yes,
• 20:32
  Speaker 1: so as you tell or you might think I love
• 20:35
  Speaker 1: spices too. I love flavors. I love different bringing different
• 20:39
  Speaker 1: flavors through in different dishes if you don't expect it,
• 20:42
  Speaker 1: So just saber. We're actually selling our and I like, yeah,
• 20:51
  Speaker 1: we're selling the new gift boxes for Cyber Monday and
• 20:54
  Speaker 1: also we'll have some sales during the holiday season. Um.
• 20:57
  Speaker 1: With the gift box, you get three of our signature
• 20:59
  Speaker 1: spice is. You get a couple of class step by
• 21:02
  Speaker 1: step instruction by me, and what sent you two recipes
• 21:05
  Speaker 1: to nude recipes for you to try as well. Do
• 21:08
  Speaker 1: you say you get a cooking class? A cooking class?
• 21:11
  Speaker 1: How does that work? I'm tuming this through zoom, right
• 21:13
  Speaker 1: through zoom. So when you get your spice boxes, we
• 21:16
  Speaker 1: currently have four designated spice boxes and we're gonna come
• 21:20
  Speaker 1: up with four different classes per months. So the spice box,
• 21:23
  Speaker 1: you'll get an invite to the class that works with
• 21:26
  Speaker 1: the spice pack that you ordered, and then I'll instructor
• 21:30
  Speaker 1: on how naked and we'll have good time. You'll have
• 21:32
  Speaker 1: fun in the kitchen and you kind of get to
• 21:34
  Speaker 1: be in my kitchen space. We'll have a soundtrack and
• 21:37
  Speaker 1: all the good stuff and a Q and A afterwards,
• 21:39
  Speaker 1: and it's just really a time for people. It's like, Okay,
• 21:42
  Speaker 1: a lot of us buy things were like, oh that
• 21:44
  Speaker 1: spice looks good, and you don't do it when you
• 21:46
  Speaker 1: got home. When you get home, So we want to
• 21:49
  Speaker 1: do the cooking class so people know how to use
• 21:51
  Speaker 1: the spices. Now, the just savor line is it safo r.
• 21:54
  Speaker 1: The savory spice line is rich spices from around the world.
• 21:58
  Speaker 1: You have a garlic goodness, a lot saila ma saila maple,
• 22:04
  Speaker 1: sugar magic. That sounds fantastic, sugar man, that sounds like
• 22:09
  Speaker 1: something you put on with some Bobby cue right there.
• 22:11
  Speaker 1: It's a good old some good beans right there. So
• 22:16
  Speaker 1: we have all these new flavors. Chef, you mess with
• 22:20
  Speaker 1: me now, you like that? I got you with the
• 22:23
  Speaker 1: barbecue ch the apple woods, smoked sea salt. That's as well. See,
• 22:35
  Speaker 1: I love I love baked potatoes. Okay, I love baked potato. Okay, cool.
• 22:39
  Speaker 1: So like that's spicy garlic madness on some baked potato
• 22:42
  Speaker 1: right there. That you're making jerk spice on some baked
• 22:45
  Speaker 1: potatoes right there. Oh my god, the lot my lot
• 22:50
  Speaker 1: sea salt right there. That's come on now, you're messing
• 22:55
  Speaker 1: with me. Now listen, we had to bring the flavors.
• 22:57
  Speaker 1: We started off with our salt free us UM being
• 23:01
  Speaker 1: a massam her Mari and Heart Association. You know, heart
• 23:03
  Speaker 1: disease is near and dear to my heart, Um, and
• 23:07
  Speaker 1: I really want to do my part to allow people
• 23:09
  Speaker 1: to have flavor but also live their healthy salt free
• 23:13
  Speaker 1: lifestyles or just included into their traditional lifestyles. But want
• 23:17
  Speaker 1: it's be able to create a product that would be
• 23:19
  Speaker 1: able to open people's mind about what salt free cooking is,
• 23:23
  Speaker 1: but also give them really good flavors as well. But
• 23:26
  Speaker 1: like I said, you know, the savory spice line is
• 23:27
  Speaker 1: in the vat of seft free. Like you said, hard
• 23:30
  Speaker 1: healthy lifestyle, the spices of vegan. You didn't say that,
• 23:33
  Speaker 1: but I'm saying it for you and your gluten free
• 23:36
  Speaker 1: one natural with no MSG noficial additives or preservatives. See
• 23:43
  Speaker 1: I say I'm a commercial, I'm your well dressed commercial. Frew,
• 23:48
  Speaker 1: Now tell us how we can go online and get this.
• 23:50
  Speaker 1: I know I'm gonna drop this in my newsletter this
• 23:52
  Speaker 1: week that goes out of Wednesday. I'm gonna put this
• 23:55
  Speaker 1: at the top of my newsletters to register on news
• 23:57
  Speaker 1: letter Money Making Conversation dot Com and you will see
• 23:59
  Speaker 1: roche I make Donal tells true because I love the box.
• 24:02
  Speaker 1: I love the look. I love the factor you can
• 24:04
  Speaker 1: get a class. I love that there are twenty spice singers,
• 24:07
  Speaker 1: to spice flavors tied to this whole brand. Because, like
• 24:10
  Speaker 1: I said, the Jamaican, the jam and jerk, you got
• 24:13
  Speaker 1: me right there. I'm telling me, I'm so the maple
• 24:15
  Speaker 1: sugar Magic, I'm sold right there, the spicy garlic madness
• 24:21
  Speaker 1: right there, and then the apple Woods smoke see salt,
• 24:24
  Speaker 1: come on now, favorite you? It changes, it changes how
• 24:29
  Speaker 1: you right there. I just I see that in greens
• 24:32
  Speaker 1: right there, the apple Woods. See so I said that
• 24:34
  Speaker 1: in Greens, you know. And like I said, I'm just
• 24:37
  Speaker 1: telling you what Rushwan said. You could try this all
• 24:39
  Speaker 1: the vegetable, all your meats, all this this was spices
• 24:43
  Speaker 1: all about. I'm telling you, when I can see something
• 24:45
  Speaker 1: that I immediately go I like it because see I
• 24:47
  Speaker 1: love That's why I love that maple sugar magic, because
• 24:50
  Speaker 1: I love bitter sweet. I like, you know, sugar salt.
• 24:53
  Speaker 1: I like those flavors and kind of like when I
• 24:55
  Speaker 1: eat it gives me a mixed vibe, and it's a
• 24:58
  Speaker 1: certain level enjoyment. That's why I love your sp and
• 25:00
  Speaker 1: I'm telling Jerk, I love me some jerk flavor. The
• 25:06
  Speaker 1: fact you got jam and jerking there, I'm so, I'm
• 25:09
  Speaker 1: so I appreciate that. I'm I'm so excited. I am
• 25:12
  Speaker 1: gonna get you a new box. You have. You have
• 25:15
  Speaker 1: the spices. We had our salt free line first, but
• 25:17
  Speaker 1: now that we have more flavors, it's the cool thing
• 25:20
  Speaker 1: about it. First of all, I have you know, I
• 25:22
  Speaker 1: have a home in Houston, I've been blessed have a
• 25:25
  Speaker 1: home in Atlanta, and I have an office kitchen. Okay,
• 25:28
  Speaker 1: So when you would when the ship, it's gonna stay
• 25:30
  Speaker 1: at my office, okay, and then I'm gonna have my
• 25:33
  Speaker 1: other shipment at my house. That way, I'm like that
• 25:36
  Speaker 1: I don't have to take my little jam and jerk
• 25:38
  Speaker 1: to the office or take it to the house and
• 25:41
  Speaker 1: forget the brain. One day, I'm cooking in my office
• 25:42
  Speaker 1: and looking at cabinets missing. So all that's gonna be.
• 25:45
  Speaker 1: I'm gonna take a photo of showing it in my cabinet,
• 25:48
  Speaker 1: and then we're gonna get together. We're gonna come back
• 25:50
  Speaker 1: on come back together, and I'm gonna be in my kitchen.
• 25:53
  Speaker 1: You're gonna be in your kitchen. Were gonna have some fun. Okay.
• 25:56
  Speaker 1: It sounds like a good time. It sounds like a
• 25:57
  Speaker 1: culinary party. I'm here for it. The kids, I'm on
• 26:01
  Speaker 1: v I P y'all, I'm fee came out. I love it.
• 26:10
  Speaker 1: I'm gonna thank you for taking your time to come
• 26:11
  Speaker 1: on my show. Because more importantly, I love talking to
• 26:14
  Speaker 1: people in the food industry. I love talking to chefs.
• 26:16
  Speaker 1: Is a culinary world that you know, a lot of
• 26:19
  Speaker 1: people want to go to the restaurant. They don't know
• 26:21
  Speaker 1: there's a black chef back there. They don't know that
• 26:23
  Speaker 1: blacks are really dominating it. And then also the fact
• 26:26
  Speaker 1: that I like to bring on chefs because you know,
• 26:29
  Speaker 1: the black community has a sense of what chefs are.
• 26:31
  Speaker 1: You know, the neighborhood sold food joints, and we're doing
• 26:35
  Speaker 1: more than that in the kitchen. My man Sami and
• 26:37
  Speaker 1: I have them all on this show. They all come
• 26:39
  Speaker 1: over here, and I left. I got a man on
• 26:41
  Speaker 1: Duado out of Seattle who's coming on the show. I'm
• 26:45
  Speaker 1: Rodney Scott down in Carolina. So they all come on
• 26:48
  Speaker 1: my show. My boy bled so out of l A
• 26:50
  Speaker 1: who I started way back they when we were just
• 26:52
  Speaker 1: doing bibe Que and Compton, California. So now they have
• 26:55
  Speaker 1: you on my show. I want to thank you for
• 26:57
  Speaker 1: taking the time. But you are family now, okay you beautiful.
• 27:00
  Speaker 1: First of I just love your look. I love your hair.
• 27:03
  Speaker 1: You know, when you came on, I said, I love
• 27:05
  Speaker 1: your style. With that being said, I know why our
• 27:08
  Speaker 1: TV loves you. I know you all got that telling
• 27:10
  Speaker 1: board when your television arnor you're gonna get more than
• 27:13
  Speaker 1: that and we're gonna be friends. Okay me you friends
• 27:16
  Speaker 1: like Okay, I got you, I got you. Yes here
• 27:19
  Speaker 1: we are, yes again. Okay, just Savor. That's why it's
• 27:23
  Speaker 1: uh spice flavors or twenties signature spice flavors like I said,
• 27:27
  Speaker 1: Jam and Jorge Garding. Goodness that I was just calling
• 27:30
  Speaker 1: out my favorite. You know, I'm just keeping holding out
• 27:32
  Speaker 1: my favorite, you know, but she has over twenty signals spices.
• 27:34
  Speaker 1: They're like I said, they're vegan and gluten free, one
• 27:37
  Speaker 1: natural with no M S G. Thank you for coming
• 27:39
  Speaker 1: on my show again. Okay, thank you, thank you so much.
• 27:42
  Speaker 1: And everyone go to just Savor dot com and get
• 27:44
  Speaker 1: your spices today, find your delicious and we talked more.
• 27:49
  Speaker 1: If we hear more money Making Conversation interviews, please go
• 27:51
  Speaker 1: to money Making on the Conversation dot com. You can
• 27:53
  Speaker 1: subscribe on my YouTube. On my podcast, I'm Rashan McDonald.
• 27:57
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