Latest / The Steve Harvey Morning Show / Carla Hall on Food Network's "Holiday Baking Championship," & her podcast "Say Yes! with Carla Hall"

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Carla Hall on Food Network's "Holiday Baking Championship," & her podcast "Say Yes! with Carla Hall" · The Steve Harvey Morning Show

• 0:06
  Speaker 1: Welcome to Money Making Conversations. It's the show that she
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  Speaker 1: has the secrets of success experience firsthand by marketing and
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  Speaker 1: Brandon expert Rashan McDonald. I will know he's giving me
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  Speaker 1: advice on many occasions. In occasion didn't notice, I'm not broke.
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  Speaker 1: You know, He'll be interviewing celebrity CEOs, entrepreneurs and industry
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  Speaker 1: decision makers. It's what he likes to do, it's what
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  Speaker 1: he likes to share. Now it's time to hear from
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  Speaker 1: my man, Rashan McDonald money Making Conversations Here we come.
• 0:34
  Speaker 1: Welcome to Money Making Conversations. I am your host, ram
• 0:37
  Speaker 1: Sean McDonald. I recognized that we all have different definitions
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  Speaker 1: of success. For some ins ascizable paycheck. Mine is helping
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  Speaker 1: people wake up and inspiring them to accomplish their goals
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  Speaker 1: and live their very best life. These are my passions
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  Speaker 1: and that's what we try to do on Money Making Conversations.
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  Speaker 1: I want you to stop tripping over small challenges and
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  Speaker 1: prepared to rise above the bigger obstacles that life will
• 0:57
  Speaker 1: present to you. My next guest, Call Hall, is born
• 1:01
  Speaker 1: in Nashville, Tennessee. I'm Houston Texans Boys. So she's kind
• 1:03
  Speaker 1: of South to me. Calor Hall grew up surrounded by
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  Speaker 1: soul food. So did I. Six sisters, two brothers. Okay.
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  Speaker 1: When time came from her, you know, sold foods all
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  Speaker 1: over my house. When the time came for her to
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  Speaker 1: select her career path, she first opted for a business route.
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  Speaker 1: She graduated from Howard Universities Business School and worked as
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  Speaker 1: an accountant for two years before deciding to switch gears
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  Speaker 1: to work as a runway model. Today, she's a trained chef,
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  Speaker 1: another major shift shift who has worked in several professional
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  Speaker 1: restaurant kitchens in and around the Watching DC area, and
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  Speaker 1: is an accomplished television personality and author. She's on the
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  Speaker 1: show today to talk about the Food Networks Holiday Baking Championship.
• 1:40
  Speaker 1: What Caller Is a Judge is currently airing November through
• 1:44
  Speaker 1: December on the Food Network, and we also be discussing
• 1:46
  Speaker 1: callers new podcast, Say Yes There's Weekly that she has
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  Speaker 1: launched in mid September. Now the table is set. Please
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  Speaker 1: welcome to money making Conversations. Call A Hall Low Hell, Hey, come,
• 2:03
  Speaker 1: I said the table? Did Did I not set the table?
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  Speaker 1: Answer that the table? I was like, Wow, I saw
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  Speaker 1: myself coming to the double doors that you got all
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  Speaker 1: of the food on the table, and then the my
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  Speaker 1: seat awaited for me. I was like, no, no, no,
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  Speaker 1: no no, the seat was being pulled out for you
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  Speaker 1: because you're a lady. You're all lady, and you're gonna
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  Speaker 1: be eased into the table. And now we're gonna talk
• 2:27
  Speaker 1: about your life a little bit, what you're doing currently,
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  Speaker 1: but more importantly, you know, on money making conversations, I
• 2:33
  Speaker 1: always talk about people about not allowing fear to stop
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  Speaker 1: your dreams and then also not being shifted in one
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  Speaker 1: direction because you've told that's where you should go. Because
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  Speaker 1: my degree is in mathematics. So when you said your
• 2:44
  Speaker 1: degree and when you still worked as an accountant, I
• 2:47
  Speaker 1: worked at IBM and so but so when I decided
• 2:50
  Speaker 1: to pursue a career as a stand up comedian, people
• 2:52
  Speaker 1: looked at me like, hood, that doesn't make any sense
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  Speaker 1: to me. So let's talk about the early years when
• 2:58
  Speaker 1: you went to how Why do you chose to go
• 3:01
  Speaker 1: to Howard? And then when you went into Fresh and
• 3:03
  Speaker 1: World as an account well, you know a lot of
• 3:08
  Speaker 1: people may or may not be surprised. I accounting wasn't
• 3:12
  Speaker 1: my first choice. I wanted to do theater, so I, um,
• 3:19
  Speaker 1: I from twelve to seventeen, I did theater. I thought
• 3:22
  Speaker 1: that's what I was going to do. And then I
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  Speaker 1: didn't get into the one school that I wanted to
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  Speaker 1: go to, which was Boston University. And at that point,
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  Speaker 1: my sister was going to Howard. One of her friends
• 3:32
  Speaker 1: was going to Howard. And I was like, all right,
• 3:35
  Speaker 1: I guess I major in accounting because I liked my
• 3:37
  Speaker 1: accounting teacher, and I will go to Howard because that's
• 3:40
  Speaker 1: where my sister's going. I didn't put a lot of
• 3:42
  Speaker 1: thought into it, and um until later on. I so
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  Speaker 1: when I was an account and I was like, I
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  Speaker 1: don't like this. You know, I had why didn't you
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  Speaker 1: like it? You know what? You know? And it's so
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  Speaker 1: funny that you asked that because I was saying I
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  Speaker 1: don't like it, But people weren't saying why don't you
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  Speaker 1: like it? They were like, you have a good job.
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  Speaker 1: They weren't even asking me if I liked it. And
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  Speaker 1: and I'm like, I can't wake up and do this
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  Speaker 1: until I am forty and beyond. And that was my
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  Speaker 1: biggest fear. I I felt like I was dying creatively.
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  Speaker 1: I felt like I wasn't I was. I was really
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  Speaker 1: down going to work and stressed, and I was like,
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  Speaker 1: I felt like, this can't be what my life is
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  Speaker 1: supposed to be about. And um, I was afraid not
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  Speaker 1: of leaving my job, but I was afraid of being
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  Speaker 1: forty and hating my job and becoming like the status
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  Speaker 1: quote person who's just working to get a paycheck. That
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  Speaker 1: was my biggest fear. And and and so the runway
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  Speaker 1: model because you mentioned by theater. You mentioned going to
• 4:56
  Speaker 1: how would you want to go to Boston University? But
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  Speaker 1: you mentioned nothing about being a Marvel would you say
• 5:01
  Speaker 1: a theater? Yeah? Well I did the fashion shows at
• 5:06
  Speaker 1: Howard and if anybody has been to the homecoming or
• 5:09
  Speaker 1: the uh like the spring fashion show or the Homecoming
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  Speaker 1: fashion show. The fashion shows were a big thing and
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  Speaker 1: I and I did them as in my senior year
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  Speaker 1: at Howard. And so when I moved to Tampa, Florida
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  Speaker 1: and I was working at price warda house, Um, you know,
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  Speaker 1: I met these girls who were modeling. They were like,
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  Speaker 1: do you model? Like, well, I've modeled in school. And
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  Speaker 1: it became a way to meet people. So that's what
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  Speaker 1: I started doing when I was in Tampa, Florida. When
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  Speaker 1: I said, I hated my job. These girls were moving
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  Speaker 1: to Paris. I'm like, oh wait a minute, don't leave
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  Speaker 1: me here. So I'm not staying here, so right, not
• 5:46
  Speaker 1: in Tampa, sorry Tampa, um. But I decided to leave
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  Speaker 1: and that became. That became my journey of what I
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  Speaker 1: knew I didn't want to do and what I actually
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  Speaker 1: wanted to do. And modeling wasn't the thing that I
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  Speaker 1: wanted to do. It was just a bridge, and so
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  Speaker 1: I was open to what was on the other side. Okay, cool,
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  Speaker 1: Let's let's track her life so far. Team. She really
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  Speaker 1: wanted to be theory. Between twelve and seventeen, she went
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  Speaker 1: to Howard and sister went to Howard. She got a
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  Speaker 1: degree in business school at Howard, and then she got
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  Speaker 1: a career in accounting at Price Waterhouse and she got
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  Speaker 1: into modeling. And then the option of Tampa versus Parish Paris.
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  Speaker 1: Want Okay, now, now we're about to make that other
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  Speaker 1: shift food because she hadn't mentioned it at all. I
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  Speaker 1: love our storytelling because you know, you have to do
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  Speaker 1: research and call up because otherwise she's about and she
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  Speaker 1: will make a transition on you. You go, okay, okay,
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  Speaker 1: Modeling o can you see it theater earlier? Well, you know,
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  Speaker 1: I was just hanging out and just you know, doing
• 6:49
  Speaker 1: they're doing Howard doing a whole coming. You know, I
• 6:51
  Speaker 1: do modeling here and there. You know, then without I
• 6:55
  Speaker 1: love talking to gifted people because gifted people they take
• 6:57
  Speaker 1: everything for granted. Okay, well that's the problem. I could
• 7:01
  Speaker 1: say why why why shouldn't I have a CD? I
• 7:04
  Speaker 1: could wrap why schuldn't have a rap out because you're gifted? Okay,
• 7:07
  Speaker 1: So now she listened to this gifted person Twitter seventeenth
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  Speaker 1: theater couldn't get in Boston, so she ditt how and
• 7:13
  Speaker 1: how is not the not the easy school to get into?
• 7:15
  Speaker 1: As well as in business school, so she didn't go
• 7:18
  Speaker 1: there just hanging out. She with the business school and
• 7:20
  Speaker 1: how if anybody knows about HBCUs one of the top colleges,
• 7:23
  Speaker 1: the top, I would say HBC in the country. Okay. Now,
• 7:26
  Speaker 1: so now she's in Parish, I guess you know, because
• 7:30
  Speaker 1: she's telling this story. I'm just interrupted her. She's talking.
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  Speaker 1: I did the food coming. I love you recap. I
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  Speaker 1: love the recap. So the food came in and a
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  Speaker 1: lot of people like it. It's an oxymoron. Models and food. U.
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  Speaker 1: I was there thin and I love food is not
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  Speaker 1: associated with skinny people. You know, it's a thin that's
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  Speaker 1: just models. You don't think about food. And that's what
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  Speaker 1: I'm saying. You're so funny, your your bio. And it
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  Speaker 1: was so much information being said to me. I would like, wow, food,
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  Speaker 1: now she's a model, tell us a story caller. When
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  Speaker 1: I went there, I didn't know I had ten words
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  Speaker 1: of French. I had one telephone number of a friend
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  Speaker 1: of a friend of a friend who knew my mom,
• 8:18
  Speaker 1: and so when I got there, I didn't call her,
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  Speaker 1: probably for the first week that I was there. And
• 8:24
  Speaker 1: um and I remember going to a Petitioneri and ordering
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  Speaker 1: a croissant. I don't mean at the time, I didn't
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  Speaker 1: eat ham and I was like uncle, uncle sanduvas we
• 8:35
  Speaker 1: were playing and a woman was like, uh croissant, said
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  Speaker 1: un croissant, day, uh croissant. I'm like, oh my god,
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  Speaker 1: I'm gonna starve here to be able to like speak
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  Speaker 1: the language to get the food. And so I'm like,
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  Speaker 1: come and so I could say ham, so I could
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  Speaker 1: put him, which so that that was my first entree
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  Speaker 1: into Paris, and I was staying in Um a room
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  Speaker 1: that it was a four four story climb up. I
• 9:15
  Speaker 1: couldn't even stand up. I'm six ft tall. The ceiling
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  Speaker 1: was at an angle, so I couldn't even really stand
• 9:21
  Speaker 1: up in the uh in the room. But so eventually
• 9:26
  Speaker 1: I met this I met this woman who was um, um,
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  Speaker 1: I'm got Ross and Johnson. Oh my god, I'm my
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  Speaker 1: really good friends ROSM. Johnson and all of the models
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  Speaker 1: would go to this woman's house name Elaine Emmons, who
• 9:39
  Speaker 1: was from Memphis, Tennessee, and she would have these brunches
• 9:43
  Speaker 1: and it was incredible. It was like the Sunday supper
• 9:47
  Speaker 1: at my grandmother's house. It was amazing. And all of
• 9:50
  Speaker 1: these American models, most of them were black. They were
• 9:53
  Speaker 1: making macaroni and cheese and and if they found the
• 9:57
  Speaker 1: turnip tops, they would do turn up grains and the
• 10:00
  Speaker 1: afalo wings. And I was like, what, oh we were
• 10:02
  Speaker 1: this is all we had back like back at all,
• 10:06
  Speaker 1: you know, you know, Sunday supper. And so they were
• 10:09
  Speaker 1: all talking about when my mother does macaroni like this,
• 10:12
  Speaker 1: when my mother doesn't like this, and I realized I
• 10:14
  Speaker 1: had no idea. I had no idea how the macaroni
• 10:18
  Speaker 1: and cheese was made. I didn't cook um, and I
• 10:22
  Speaker 1: started going to the American bookstore and buying cookbooks because
• 10:26
  Speaker 1: I had time and I wanted to contribute to the
• 10:31
  Speaker 1: Sunday suppers, and so I started making soups, I started
• 10:35
  Speaker 1: doing quick breads. I was just buying cookbooks that I
• 10:39
  Speaker 1: just I just kept doing it. And that became this
• 10:42
  Speaker 1: way that I would thank people for letting me um
• 10:46
  Speaker 1: live on their couch. Because once I moved out of
• 10:48
  Speaker 1: the um, out of the pensione, I started staying with people,
• 10:52
  Speaker 1: and cooking became away. Uh, to show gratitude. Right. You know.
• 10:57
  Speaker 1: Paris and first of all was one of my favorite
• 10:59
  Speaker 1: cities ever. Get a chance to go to Paris. Please go.
• 11:02
  Speaker 1: They have a large, uh I say, African American community. Uh,
• 11:06
  Speaker 1: they are Especially during the war, a lot of people
• 11:09
  Speaker 1: noticed a lot of the black military men stayed there
• 11:11
  Speaker 1: because they felt that it wasn't a racist environment that
• 11:14
  Speaker 1: they were living in. And so so if you go there,
• 11:17
  Speaker 1: it's just a really cool place, great food, great atmosphere.
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  Speaker 1: But more importantly, it fits your personality. Because I know
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  Speaker 1: Paris and because you have a big personality, caller, and
• 11:26
  Speaker 1: that's a compliment because of the fact that you know,
• 11:28
  Speaker 1: you know, now I understand the theater background because your
• 11:30
  Speaker 1: eyes are so lively and so your eyes tell such
• 11:33
  Speaker 1: a great story when you speak and when you when
• 11:36
  Speaker 1: when you talk about food, not not kind of understand
• 11:39
  Speaker 1: who you are a little bit more because I like,
• 11:41
  Speaker 1: she is so big and she you command the room,
• 11:44
  Speaker 1: and all that comes from the fact that you know
• 11:46
  Speaker 1: theater background, modeling, You lived in Paris, and you just
• 11:50
  Speaker 1: a person who really is loves of food that you
• 11:53
  Speaker 1: kind of you you're a self talk chef. I'm assuming then, right, Well,
• 11:57
  Speaker 1: I was self taught up until party and then after
• 12:01
  Speaker 1: having my own um lunch delivery service, which started as
• 12:06
  Speaker 1: a fluke, and I did that for five years. Then
• 12:09
  Speaker 1: I went to culinary school. I went to culinary school
• 12:12
  Speaker 1: at thirty. So again recap, y'all, Okay, we do a
• 12:16
  Speaker 1: recap on call? Okay, Twitter, recapp She's a beautiful person,
• 12:21
  Speaker 1: beautiful Twitter. Seventeen theater went to Howard. Really wanted to
• 12:24
  Speaker 1: go to Boston, but wound up going to Holler because
• 12:26
  Speaker 1: her system went there, you know, did some some kind
• 12:28
  Speaker 1: of modeling, and so I went through towards some kind
• 12:30
  Speaker 1: of modeling in how University, went down to Camp has
• 12:33
  Speaker 1: some friends who are modeling. They wanted to go to Paris.
• 12:35
  Speaker 1: She said, hey, you not leave me across Waterhoff. I
• 12:37
  Speaker 1: want to follow you all the Paris with the Paris
• 12:38
  Speaker 1: hung out. We're doing very successful jobs on the run road.
• 12:41
  Speaker 1: But she's six ft tall. In the room she lived there,
• 12:43
  Speaker 1: she had to walk around his angle because she's angle
• 12:45
  Speaker 1: because she was too tall. So she moved. She was
• 12:47
  Speaker 1: she moved out and she's living on sofa. So she
• 12:49
  Speaker 1: learned how to cook from a cookbook. Didn't the thirty
• 12:52
  Speaker 1: She made another transition culinary school. Now she's officially a
• 12:57
  Speaker 1: chef in the way because she's learned, she has degree.
• 13:00
  Speaker 1: She she can tell people like me, I'm not an official.
• 13:03
  Speaker 1: I can just cook. I can just bake, but nothing
• 13:05
  Speaker 1: official tied to my name. So now, my friend, you're
• 13:08
  Speaker 1: coming to my life. On you that's when I first
• 13:10
  Speaker 1: recognized you as a talent, recognized you as a person.
• 13:13
  Speaker 1: I loved recognizing you as a person. That when I
• 13:16
  Speaker 1: watch you, I couldn't take my eyes off of you.
• 13:18
  Speaker 1: So now we're moving even fast forward. And I actually
• 13:21
  Speaker 1: met you at the Circular Sisters in New York City.
• 13:24
  Speaker 1: I was up there. Yeah, you use up there doing,
• 13:27
  Speaker 1: you know, use on the big stage, because she'll start
• 13:29
  Speaker 1: the stars get the big stage. You know, I'm in
• 13:34
  Speaker 1: the back room, Shan over here. I got some sweeper
• 13:36
  Speaker 1: tato pies over here, if y'all want to look at them.
• 13:41
  Speaker 1: I started, don't don't get it twisted. I started on
• 13:48
  Speaker 1: and so so now we move forward to the Food
• 13:50
  Speaker 1: Network and I'm watching you, you know, first of all,
• 13:53
  Speaker 1: watching the promos and you have these we were talking
• 13:55
  Speaker 1: about the Halloween Baking Championship and before we get to
• 13:58
  Speaker 1: the holiday and holiday start on November nine and on
• 14:02
  Speaker 1: the Food Network. Okay, uh, now you have all these costumes.
• 14:07
  Speaker 1: Talk about the costumes and the amount of time it
• 14:10
  Speaker 1: took to prepare for these different costumes on the holiday.
• 14:15
  Speaker 1: I have to tell you, Sean that the the team,
• 14:21
  Speaker 1: they the wardrobe, makeup, and hair. It is so fantastic.
• 14:28
  Speaker 1: And they will say, okay, these are the costumes because
• 14:31
  Speaker 1: they designed the costumes around the things of the show.
• 14:35
  Speaker 1: But when we get there, uh, the host and I
• 14:40
  Speaker 1: we have a lot of input like how to embellish
• 14:43
  Speaker 1: and how to make that costume our own, and a
• 14:47
  Speaker 1: lot of times it becomes integrating my glasses and then
• 14:52
  Speaker 1: integrating something about my hair. But oh my god, they
• 14:57
  Speaker 1: are talented. They are talented. So year, because I was
• 15:03
  Speaker 1: the host, I didn't have the three hours to really
• 15:06
  Speaker 1: get into hair and makeup in the costume like I
• 15:09
  Speaker 1: normally would. So Jackie mcguito, who does my makeup, she
• 15:14
  Speaker 1: was having to do my makeup in like forty five minutes,
• 15:20
  Speaker 1: which was fast for her and also because of COVID,
• 15:23
  Speaker 1: So we were filming this in August, which we were
• 15:27
  Speaker 1: one of the first productions to go back to work
• 15:30
  Speaker 1: post COVID, and so they didn't want us to be
• 15:34
  Speaker 1: it was like outside masks shield, you know, with the
• 15:38
  Speaker 1: makeup artists, and so they didn't want us to be
• 15:41
  Speaker 1: around people so intimately like we would normally would be.
• 15:45
  Speaker 1: And so that that also added another element of uh,
• 15:50
  Speaker 1: just speed to the costumes. But I love I have
• 15:56
  Speaker 1: to tell you that Halloween Bacon Championship has almost enlightened
• 16:01
  Speaker 1: and made me more excited about Halloween. But my Halloween
• 16:05
  Speaker 1: is always in July or August, and so when we
• 16:08
  Speaker 1: get to October, heep, like, what are you gonna dress
• 16:11
  Speaker 1: up you? I love you, I love your costumes. Somebody
• 16:12
  Speaker 1: don't already did that? Like I'm on to the spring. Now.
• 16:18
  Speaker 1: The thing I love about it this I loved about
• 16:20
  Speaker 1: the you host in the show, and it kind of
• 16:22
  Speaker 1: matched your career in the sense, you know, it was theatrical.
• 16:25
  Speaker 1: You got to be big, You got the model. You
• 16:28
  Speaker 1: know what I'm saying. You got the model, and then
• 16:30
  Speaker 1: you have to It was food and and so it was.
• 16:33
  Speaker 1: It was. It was like a journey from the age
• 16:35
  Speaker 1: of twelve, going through your through your mid twenties to
• 16:39
  Speaker 1: you when you went to your colony school at the
• 16:41
  Speaker 1: age of thirty. This you now that showed to me
• 16:43
  Speaker 1: is like living your life of what you people look back,
• 16:47
  Speaker 1: You are so right, You're so I loved it, and
• 16:51
  Speaker 1: I know I missed John Hanson. Everybody missed John Hanson.
• 16:54
  Speaker 1: But I had so much fun. I was like I
• 16:58
  Speaker 1: was pinching myself every night. I would go back to
• 17:01
  Speaker 1: my room, like I can't believe I get to do this.
• 17:03
  Speaker 1: I can't believe I get to do this. I'm having
• 17:05
  Speaker 1: so much fun. And I just kept saying, I hope
• 17:08
  Speaker 1: the audience will accept me having fun this year, you know,
• 17:12
  Speaker 1: because people don't like change, and I get it. But
• 17:14
  Speaker 1: I had so much fun. You were fantastic. You were fantastic,
• 17:20
  Speaker 1: and the and the and the thing about it this
• 17:22
  Speaker 1: show is it's a little bit different from the most
• 17:25
  Speaker 1: just a known fact. The most watch videos on social
• 17:27
  Speaker 1: media or food videos, recipe videos. People love food on
• 17:33
  Speaker 1: social media, YouTube channels. They love it. Now watching this
• 17:36
  Speaker 1: show is a little bit different because it's almost craft.
• 17:39
  Speaker 1: You're watching designers. You the food is important, but the
• 17:43
  Speaker 1: design and the layout. Now this this, this show came
• 17:46
  Speaker 1: down to three people, Aaron Renee and Tonight Tonight and
• 17:54
  Speaker 1: and so I was stunned by the winner. You know,
• 18:02
  Speaker 1: talk to us about that. It's already aired, you know,
• 18:06
  Speaker 1: But I was actually stunned by the window because see
• 18:09
  Speaker 1: what what what I learned about the show, It's not
• 18:11
  Speaker 1: about what you've done up to that point. It's your
• 18:14
  Speaker 1: final meal. That's what that was about. Take away, your
• 18:17
  Speaker 1: final dessert, your final take. So so that one was
• 18:20
  Speaker 1: so stunning because I had, you know, I was operating
• 18:23
  Speaker 1: on a on a on a journey. I was operating
• 18:26
  Speaker 1: with done this, done this, done this, but here what
• 18:28
  Speaker 1: but what what? She she got it, she got it.
• 18:32
  Speaker 1: But you guys went no talk to me about how
• 18:35
  Speaker 1: you guys came to that decision on based on a
• 18:38
  Speaker 1: body of work versus a single dessert. You we we
• 18:44
  Speaker 1: don't do a body of work. It's not cumulative. It
• 18:47
  Speaker 1: has to be because you have to be able to
• 18:50
  Speaker 1: give that person like Aaron hadn't really won, right, and
• 18:55
  Speaker 1: so Aaron has to be able to come in and
• 18:58
  Speaker 1: do and have the stability of winning, just like Renee
• 19:01
  Speaker 1: and Tonight. So it has to be that challenge. And
• 19:06
  Speaker 1: I'm gonna tell you we went back and forth. But
• 19:09
  Speaker 1: Tonight's cake, oh so good. It was. It was the
• 19:14
  Speaker 1: kind of cake that when you tasted it, it melted
• 19:17
  Speaker 1: in your mouth and everything, the texture, the flavors, it
• 19:21
  Speaker 1: was subtle, perfect and it is so hard too. But
• 19:26
  Speaker 1: then Renee has these beautiful creations. When you look at
• 19:30
  Speaker 1: her work, the upside down cake was been tastic. It
• 19:35
  Speaker 1: was fantastic, and so what we were also And then Aaron, Aaron,
• 19:42
  Speaker 1: Aaron had a beautiful cake too, and the layers and
• 19:46
  Speaker 1: the flavors. And I think that Aaron grew so much
• 19:49
  Speaker 1: as a a baker in the show and getting out
• 19:54
  Speaker 1: of his head and and really allowing himself to express
• 19:58
  Speaker 1: and to execute um design wise what was in his
• 20:01
  Speaker 1: head and matching it with his flavors. But it's a
• 20:05
  Speaker 1: nice cake. It was so delicious, it was. And so
• 20:10
  Speaker 1: one of the things that we that we really like
• 20:13
  Speaker 1: to say to the audience in the day and age
• 20:16
  Speaker 1: of of Instagram where everything is visual, that trusts us
• 20:25
  Speaker 1: that we are here tasting it. And I'm not saying
• 20:27
  Speaker 1: that Renee's cake was bad. It wasn't it was it
• 20:31
  Speaker 1: was it was good. It was good. The nice cake
• 20:34
  Speaker 1: was great. Perfect, That's what. That's what. That's what Stephanie said. Perfect.
• 20:38
  Speaker 1: This is perfect. And so when I mean so that
• 20:42
  Speaker 1: was the standard for Rashan McDonald, I stun it. But
• 20:45
  Speaker 1: now we start the Holiday Baking Championship which starts November two,
• 20:49
  Speaker 1: which is a money nine pm Eastern, nine pm Pacific,
• 20:53
  Speaker 1: eight eight pm Central. Tell us about that. You are
• 20:56
  Speaker 1: a judge, you are a host on the the Halloween
• 21:01
  Speaker 1: Baking Championship, on the Holiday Baking Chimp. You are tell
• 21:04
  Speaker 1: us about what to expect. Come on now every Monday, y'all,
• 21:08
  Speaker 1: every Monday. This is my first time actually being on
• 21:12
  Speaker 1: the Holiday Baking Championship. This is my first time working
• 21:15
  Speaker 1: with Nancy Puller and Duff Goldman and which was fantastic
• 21:20
  Speaker 1: and it's hosted by Jesse Palmer. We had such a
• 21:26
  Speaker 1: great time. I had the best time. First of all
• 21:29
  Speaker 1: with Nancy. I feel like we are the same people.
• 21:32
  Speaker 1: We look completely different, but you know she we are
• 21:36
  Speaker 1: twins and it was it was crazy. We it was
• 21:39
  Speaker 1: like a play date. First of all, when you want
• 21:42
  Speaker 1: us to have fun, because once we're having fun in
• 21:45
  Speaker 1: the background, the fun will continue. Um in the show.
• 21:53
  Speaker 1: Yees yea twenty five thou dollars and let me let
• 22:01
  Speaker 1: me ask you just call them by you and baking
• 22:04
  Speaker 1: and judging, because you know, I felt a little you know,
• 22:09
  Speaker 1: you're you're you're you're interested. You know you want to
• 22:11
  Speaker 1: be fair, but you don't want to be harsh. That's
• 22:14
  Speaker 1: what's my takeaway when I watched these shows with you,
• 22:17
  Speaker 1: because you know, some of these judges can be down
• 22:19
  Speaker 1: right just no whatever, you know, but these people have
• 22:23
  Speaker 1: to go home, they have to live a life. And
• 22:26
  Speaker 1: you guys are all stars. You know, you guys are
• 22:28
  Speaker 1: the top of the top of the food chain when
• 22:30
  Speaker 1: you're giving your opinions. So but I'm my take away
• 22:33
  Speaker 1: from you when I watch you on these shows like
• 22:36
  Speaker 1: you you you listen to what I did judge, just
• 22:38
  Speaker 1: say sometime I'm not saying this is just what you'a.
• 22:39
  Speaker 1: I'm watching you and you go it's I'm gonna go,
• 22:42
  Speaker 1: that was a little too hard. Let me let me
• 22:44
  Speaker 1: just say a little bit different, and and and and
• 22:47
  Speaker 1: give these people some spirit when they go back to
• 22:49
  Speaker 1: the back into the kitchen. Am I reading you right?
• 22:53
  Speaker 1: You are reading me completely right? I mean I competed
• 22:56
  Speaker 1: on top seve I've been in their shoes. So because
• 23:00
  Speaker 1: I have been in their shoes, I learned so much
• 23:04
  Speaker 1: from being a competitor. And I learned from the judges.
• 23:08
  Speaker 1: And so the one thing that I my takeaway was
• 23:12
  Speaker 1: I may never be in front of the judges again.
• 23:14
  Speaker 1: So I'm gonna try to learn as much as I
• 23:17
  Speaker 1: can during this experience. And so as a judge, I
• 23:21
  Speaker 1: want to be constructive. I don't want to break your spirit.
• 23:24
  Speaker 1: I want to build you up, but I also want
• 23:27
  Speaker 1: to give you enough to learn so that when you
• 23:29
  Speaker 1: come back, you take my feedback, you add that feedback
• 23:33
  Speaker 1: to your to whatever you're doing, and you come back
• 23:37
  Speaker 1: stronger and better. If this is the last time you
• 23:39
  Speaker 1: see me, then you go home to your business or whatever,
• 23:43
  Speaker 1: and you take this feedback to to get better, right,
• 23:48
  Speaker 1: and you do a great job. I dude, I'm talking
• 23:50
  Speaker 1: to Carl the Hall. You know, we just wrapped up
• 23:52
  Speaker 1: talking about her career, which is ongoing. She's amazing. We
• 23:56
  Speaker 1: talked about the Halloween Baking Championship, but now we're talking
• 23:59
  Speaker 1: about the Halloween Holiday Baking Championship, which starts Monday and
• 24:03
  Speaker 1: airs on the Food Network nine pms Eastern, not being
• 24:07
  Speaker 1: Pacific a PM Central. Uh. My man, Jesse Palmer. If
• 24:10
  Speaker 1: you watch ESPN Sports, you always see him on college Highlights.
• 24:14
  Speaker 1: He's the first Bachelor. Uh. He was on The Bachelor,
• 24:18
  Speaker 1: NFL quarterback. He's a really really great personality. Duff Goldman
• 24:22
  Speaker 1: is also on the show Nancy Fuller and Calor Hall Carlor.
• 24:26
  Speaker 1: When you do these shows, as me as a viewer,
• 24:29
  Speaker 1: what do you what do you want us to take
• 24:31
  Speaker 1: away from it? I know it's entertainment and watch an
• 24:34
  Speaker 1: amazing uh competition from a food perspective, What's what's our takeaway? Well?
• 24:40
  Speaker 1: One of the things that I try to do for
• 24:42
  Speaker 1: the home bankers and people who do who wants to
• 24:46
  Speaker 1: listen to us and also get feedback and what they
• 24:50
  Speaker 1: could do at home. I try to describe not only
• 24:53
  Speaker 1: what I am tasting and the flavors that I'm tasting,
• 24:57
  Speaker 1: so that they can think of, Oh, I wouldn't. I
• 24:58
  Speaker 1: would not, I would ever have thought about those flavors
• 25:01
  Speaker 1: going together. I also like to talk about technique so
• 25:04
  Speaker 1: that they can understand some of the techniques that they
• 25:07
  Speaker 1: can use to do some of these creations. I have
• 25:11
  Speaker 1: to tell you though, and back to talking about Sinai
• 25:14
  Speaker 1: and Renee and Aaron and this show. We saw a
• 25:18
  Speaker 1: lot of crazy, delicious, I mean delicious, delicious dishes, but
• 25:25
  Speaker 1: they were not lookers. I gotta tell you, we saw you.
• 25:30
  Speaker 1: It's gonna be an about face. I gotta tell you,
• 25:33
  Speaker 1: we saw a lot of uh like, oh my god,
• 25:36
  Speaker 1: that I don't want that, I don't want to eat
• 25:38
  Speaker 1: that in like, oh my gosh, that's delicious, right Like,
• 25:41
  Speaker 1: we saw a lot of ugly delicious things. Awesome, awesome.
• 25:44
  Speaker 1: Now I don't I want to talk about some of that.
• 25:47
  Speaker 1: Think that it's dear to your heart. It's your podcast
• 25:50
  Speaker 1: that you launched in mid September, say yes. And the
• 25:53
  Speaker 1: reason I say that because you know what, when I
• 25:55
  Speaker 1: look at the description of it, it's similar to something.
• 25:57
  Speaker 1: I'm not saying it's a negative of anything. I just
• 25:59
  Speaker 1: know that when you when you meet somebody who has
• 26:01
  Speaker 1: a similar passion, of similar desire to make people uh
• 26:05
  Speaker 1: uplift people with information. And that's what your podcast is
• 26:08
  Speaker 1: all about, because it shares and to me the reason
• 26:11
  Speaker 1: it works. And that's why I took the time for
• 26:12
  Speaker 1: people who know you only as a chieft to hear
• 26:15
  Speaker 1: your story, because your story is about pivoting. Your story
• 26:19
  Speaker 1: is about when you see an opportunity, you go forward
• 26:21
  Speaker 1: and you're not and you're not stopping yourself or limiting yourself,
• 26:25
  Speaker 1: and so many people do that and basically that's the
• 26:27
  Speaker 1: story behind while you launch, say yes, correct, correct, So
• 26:34
  Speaker 1: my mantra is say yes. Adventure follows then growth, and
• 26:40
  Speaker 1: sometimes the hardest thing is to say yes to something
• 26:43
  Speaker 1: that is the unknown, because the unknown is your adventure
• 26:47
  Speaker 1: and once you go through that that adventure, then you're
• 26:50
  Speaker 1: going to grow and then you move on to the
• 26:52
  Speaker 1: other the next yes. And so what I wanted people
• 26:56
  Speaker 1: to get out of this podcast is that a lot
• 27:00
  Speaker 1: of celebrities when when you think that my life began
• 27:04
  Speaker 1: on top chef, When my life began on the chew,
• 27:06
  Speaker 1: there were so many other things that happened to me
• 27:09
  Speaker 1: that formed this person who is on the chew of
• 27:12
  Speaker 1: the person that you see on television, and a lot
• 27:15
  Speaker 1: of times people don't think about that. And so what
• 27:17
  Speaker 1: I hope that people do is look at their lives
• 27:20
  Speaker 1: and look at the tough times, the times that that
• 27:23
  Speaker 1: they're being built for something greater. And if you but
• 27:28
  Speaker 1: you're only going to get to that greatness if you
• 27:30
  Speaker 1: keep pushing forward and saying yes, because we're all here
• 27:35
  Speaker 1: for a reason. Most people never get to that reason
• 27:37
  Speaker 1: because they are afraid or they're too safe, and they
• 27:40
  Speaker 1: want everything to be really easy. But if you say
• 27:45
  Speaker 1: yes and take a chance on yourself, and if you
• 27:48
  Speaker 1: know that the universe is so much smarter than we
• 27:51
  Speaker 1: are that to put you in a position to grow,
• 27:55
  Speaker 1: then you will get there. You know, she's a chelf,
• 28:00
  Speaker 1: he's a TV personality, Arthur motivational speaker. But more importantly,
• 28:04
  Speaker 1: she's calling Hall because she bet on herself. And when I,
• 28:07
  Speaker 1: when I, when I go through her bio, when the
• 28:11
  Speaker 1: interview I've just had with my biggest takeaway is trusting
• 28:13
  Speaker 1: yourself and saying yes. Because you all know caller, we're here.
• 28:17
  Speaker 1: The word know a lot more than what we're here.
• 28:18
  Speaker 1: The word yes, and so we have to push through
• 28:20
  Speaker 1: the nose to get to yes, and that's a testament
• 28:23
  Speaker 1: to who you are. And I just want to thank
• 28:24
  Speaker 1: you for coming on money making conversations. You know, I
• 28:26
  Speaker 1: was always a fan and now I'm a bigger fan
• 28:29
  Speaker 1: and I'm gonna support you are with with on my
• 28:32
  Speaker 1: social media. You know, I got like a million followers,
• 28:34
  Speaker 1: I got a fan club or with eighty thousand fan
• 28:36
  Speaker 1: club members. I'm a post that so I always know
• 28:40
  Speaker 1: what Rashan McDonald. My platform is your platform. Okay, oh,
• 28:44
  Speaker 1: thank you. This has been so refreshing and just to
• 28:48
  Speaker 1: here you're your recap of my life, I'm like, wow,
• 28:52
  Speaker 1: you know, yes you did. Yeah. And that's what I'm
• 28:57
  Speaker 1: just saying is that you know, just to hear from me,
• 28:59
  Speaker 1: you know, and sometimes people and you know you're I'm
• 29:03
  Speaker 1: telling this is your personality is very similar to mine.
• 29:05
  Speaker 1: Is that you're not a person who sits around bragging
• 29:09
  Speaker 1: or looking at the trophy and and saying this is
• 29:11
  Speaker 1: what I've done, and you you move on to the
• 29:13
  Speaker 1: next step. And sometimes that's good and bad because that
• 29:16
  Speaker 1: means you're always competing. You always drive into the next opportunity,
• 29:20
  Speaker 1: and you tend to forget your story. And that's why
• 29:22
  Speaker 1: I love that you created this podcast, because you're gonna
• 29:25
  Speaker 1: slow down and you're gonna do exactly what happened to me, Carling.
• 29:28
  Speaker 1: You're gonna find out how many people you've affected in
• 29:31
  Speaker 1: such a positive way over the years that it's gonna
• 29:34
  Speaker 1: bring you to tears sometimes because you are a special
• 29:37
  Speaker 1: young lady. Don't change, and God has put you on
• 29:40
  Speaker 1: this earth and you're doing the gifts that He gave
• 29:42
  Speaker 1: you to make people's lives better. So don't change. Okay,
• 29:46
  Speaker 1: thank you. Can I tell you one quick thing that
• 29:48
  Speaker 1: I said to us to and this is my mother.
• 29:50
  Speaker 1: This is how the calls are with my mother. She
• 29:52
  Speaker 1: you think she's saying goodbye, and then she starts over again.
• 29:54
  Speaker 1: But I said yes to Sherry Shepherd, but then to
• 30:04
  Speaker 1: do in comedy with Kim Umm Kim Kim Whitley. So
• 30:12
  Speaker 1: I did. I did a stand up I thought Sharon
• 30:15
  Speaker 1: was inviting me to her show, and I didn't read
• 30:18
  Speaker 1: the text. She was inviting me to actually perform. And
• 30:22
  Speaker 1: they were so amazing and warm and and encouraging because
• 30:29
  Speaker 1: when you when you were saying about stand up, it
• 30:32
  Speaker 1: is one of the hardest things you could possibly do,
• 30:35
  Speaker 1: and you are so vulnerable. Being on stage by yourself
• 30:40
  Speaker 1: and looking at a bunch of people saying to you
• 30:42
  Speaker 1: make me laugh. Um that that has got to be
• 30:47
  Speaker 1: one of the most character building things ever. So my
• 30:52
  Speaker 1: hat goes off to you. And yes, my friend, my
• 30:57
  Speaker 1: hat goes off to you. And like I said, Shepard,
• 30:59
  Speaker 1: good friend of mine, Kim Whitley, I gave her first
• 31:02
  Speaker 1: acting opportunity back on parenthood when I cast her as
• 31:06
  Speaker 1: a clown. We always joke about that. So I know
• 31:09
  Speaker 1: the impact that I've had on people's lives, and I'll
• 31:11
  Speaker 1: just let you know that. As you go into this podcast,
• 31:14
  Speaker 1: you start to peel back the layers of your life.
• 31:16
  Speaker 1: You're starting to realize the people you impacted the Howard,
• 31:20
  Speaker 1: the people you impacted when you was a price world
• 31:22
  Speaker 1: of Hollege, the people you impacted when you went to Paris,
• 31:24
  Speaker 1: the people you impacted when you were to calling their school,
• 31:27
  Speaker 1: the people you impacted when you was at restaurants, the
• 31:29
  Speaker 1: people you impacted who watched you on you the people
• 31:31
  Speaker 1: you impact on the daily basis when they watch you
• 31:34
  Speaker 1: on repeat of the Food Network or current episodes of
• 31:37
  Speaker 1: the Food Network. You are an impactful young lady. Don't
• 31:40
  Speaker 1: change your your southern girl. You got that. You went
• 31:43
  Speaker 1: to d C. You know about that you or who
• 31:47
  Speaker 1: you are is built on what people made you to be,
• 31:50
  Speaker 1: and that's some great parents and the people who loved you.
• 31:53
  Speaker 1: Don't change. Thank you. This is really interesting. I just
• 32:02
  Speaker 1: left talking to this guy. It's cool. Really seriously, thank you, good,
• 32:09
  Speaker 1: Thank you so much. We will talk soon. You know
• 32:11
  Speaker 1: I'm a fan. We talked soon. Okay, call, we'll talk soon. Yes,
• 32:14
  Speaker 1: and tell your staff to give me some videos, some
• 32:17
  Speaker 1: banners so I can promote all your things, especially the podcast.
• 32:20
  Speaker 1: Say yes, especially your upcoming banners so I can promote
• 32:23
  Speaker 1: so your your your social media, and then I become
• 32:26
  Speaker 1: my social media. Okay, it's about It's all about you, girl,
• 32:28
  Speaker 1: It's all about you. Okay, thank you, all right, big time.
• 32:32
  Speaker 1: We talked soon about calling Hall okay talk. If you
• 32:35
  Speaker 1: want to hear more Money Making Conversation interviews, please go
• 32:38
  Speaker 1: to Money Making Conversation dot com. I'm Sean McDonald. I'm
• 32:40
  Speaker 1: your host.