Latest / The Steve Harvey Morning Show / Entrepreneur Chef Q, talks difficulties of successfully opening a restaurant during a pandemic

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Entrepreneur Chef Q, talks difficulties of successfully opening a restaurant during a pandemic · The Steve Harvey Morning Show

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Speaker 1: PI cast. Mama, what is the Chicken sell Draft? Draft?
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Speaker 1: Friendly Giraffe? Giraffe, You're not gonna get it all right.
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Speaker 1: S a dot gov slash. The right Seat brought to
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Speaker 1: you by the National Highway Traffic Safety Administration and the
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Speaker 1: AD Council. My next Jeff is Chef Q. Chef Q
1:36
Speaker 1: is a veteran to serve eight years in the Navy.
1:38
Speaker 1: He's the great example of perseverance and not giving up
1:41
Speaker 1: on your dreams. He opened Q seven, which is his
1:45
Speaker 1: month and date of his birthday, as a restaurant in
1:47
Speaker 1: December and had to close four months later due to
1:51
Speaker 1: the pandemic. Chef Q made adjustments and created to go
1:55
Speaker 1: ardiers and the family menu menu, which became a big
1:58
Speaker 1: helpful parents working home remote lea. He also working at home,
2:02
Speaker 1: working remotely at home, and he staid like that. He
2:04
Speaker 1: has received exceptional reviews for his great tasting food and
2:07
Speaker 1: service from President Bill Clinton, TV radio host My Boy,
2:10
Speaker 1: Steve Harvey, singer songwriter Sean Mendez loved his music, actor
2:15
Speaker 1: Danny Glover, comedian George Lopez, NBA player Chris Paul Houston,
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Speaker 1: Astros manager Dusty Baker, and a host of others. They
2:22
Speaker 1: have all enjoyed the delectable meals of Chef Q. Let's
2:26
Speaker 1: find out why, please working the money making conversations, My man,
2:30
Speaker 1: chef Q, how you doing, sir, I'm doing good man.
2:33
Speaker 1: Thank you for the invite. This is awesome. Well, first
2:35
Speaker 1: of all, I know, just lay out the food carpet.
2:38
Speaker 1: I'd like to say the food and then everybody know
2:40
Speaker 1: I'm talking to you know what I'm saying. So tell
2:42
Speaker 1: us about you know, you know, because I read your bio,
2:45
Speaker 1: is that you yourself talk chef? You know you I am.
2:49
Speaker 1: I started washing dishes and um, working my way up
2:52
Speaker 1: the ladder. Um not been you know, giving that red
2:55
Speaker 1: carpet treatment. Kind of had to do what you had
2:57
Speaker 1: to do. And uh, you know, keep keep working hard.
3:01
Speaker 1: Don't work hard. My mom taught me. Now you know
3:03
Speaker 1: when when I hear that term, you know, just you know,
3:06
Speaker 1: started washing dishes. Now, okay, I will tell you my
3:09
Speaker 1: little funny story. And I remember I was six years old.
3:12
Speaker 1: I worked at Burger King. They hired me to do
3:15
Speaker 1: the hamburgers, you know all I do. But I didn't
3:18
Speaker 1: like that job. I worked my way up to the
3:20
Speaker 1: cash register. Every time the manitude come and go, why
3:24
Speaker 1: are you not making burgers? Well because I wanted to
3:26
Speaker 1: work to casts so but so eventually let me stay
3:30
Speaker 1: at the cash register. Now, you started washing dishes. How
3:33
Speaker 1: did you start, you know, being invited over to me,
3:37
Speaker 1: you know, make food or could participate in setting the
3:39
Speaker 1: food up in a sue chef? How did that work? Well?
3:43
Speaker 1: And started in the prep room right because the guys
3:46
Speaker 1: would go out on their smoke breaks and they needed,
3:48
Speaker 1: you know, somebody to watch their station. Bob volunteered. And
3:51
Speaker 1: I just picked up a knife one day and the
3:54
Speaker 1: chef at the time walked by and saw me with
3:56
Speaker 1: a knife and said, hey, let me show you how
3:58
Speaker 1: to hold that knife. Started there? Well, you know the
4:02
Speaker 1: interesting you say that because man, you know, we we
4:05
Speaker 1: can assume because you know, we watch TV all the time,
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Speaker 1: Food networks and video they are the most watched videos
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Speaker 1: on social media food videos. That knife and how you
4:15
Speaker 1: use it? First of all, he should have a sharp knife,
4:17
Speaker 1: you know, don't you want to be frustrated? Try to
4:21
Speaker 1: do something with a dog knife. Talk about that because
4:24
Speaker 1: we all know that, you know, we have steak knives.
4:27
Speaker 1: You have you know what's the steak knis you are
4:29
Speaker 1: the lives that you have with your kitchen, it with
4:30
Speaker 1: your farcking that talk about the whole process of we
4:34
Speaker 1: take for granted the chef you that should not be
4:37
Speaker 1: taking grant, especially a sharp knife in your kitchen when
4:39
Speaker 1: you're trying to prepare food. You know that that's a
4:42
Speaker 1: great point because I learned that the young young, young
4:46
Speaker 1: young nuck calling their career that there's the right tool
4:48
Speaker 1: for the right job. So you have to understand that
4:51
Speaker 1: and able to use the two that's supposed to be
4:54
Speaker 1: for the job. And it really is gonna make your
4:56
Speaker 1: job a little less cumbersome. Um, sharp lines is important.
5:01
Speaker 1: I shop from my knives all the time. So it's
5:03
Speaker 1: little things like that that will help you, you know,
5:06
Speaker 1: do the task more efficiently because I see, if you know,
5:09
Speaker 1: when I'm watching the pros where this Bobby Flay or
5:12
Speaker 1: on on TV or any of the prominent sheriff that
5:15
Speaker 1: come on these foods are watch the the the Chops
5:20
Speaker 1: shows when they start chopping at those knives coming in sleep.
5:24
Speaker 1: Those are sharp knives that they're using to really really chopped,
5:28
Speaker 1: especially when you deal with veggies, chopping it real quick
5:31
Speaker 1: and all those things. And so so that was your
5:33
Speaker 1: first lesson. Somebody saw you over there just handling a
5:35
Speaker 1: knife really long. When did you start moving in and said,
5:38
Speaker 1: this is what I want to do because you know,
5:40
Speaker 1: we always have different dreams and different aspirations, but when
5:44
Speaker 1: does when did it become a reality? Did you that
5:46
Speaker 1: this is something that you could do and you wanted
5:49
Speaker 1: to do well? When that same chef had a little
5:52
Speaker 1: faith in me, he looked at me and he said, hey,
5:55
Speaker 1: you're pretty good at this. This could be a career
5:57
Speaker 1: if you wanted to be. Because in my mind, I
5:59
Speaker 1: was working my way to get a little extra money,
6:02
Speaker 1: working my way through college. Um. And then when he
6:05
Speaker 1: told me that, it kind of dawned on me. And
6:07
Speaker 1: then I started doing a little bit of research and
6:09
Speaker 1: asking more questions than you know, writing down more things
6:12
Speaker 1: that he would say, and kind of getting serious about
6:14
Speaker 1: it and saying that it's more than just flipping burgers.
6:18
Speaker 1: Because that was the misnomer to me, to be a
6:21
Speaker 1: cook means I gotta flip burgers or I gotta you know,
6:26
Speaker 1: chicken for the rest of my life, right, So that
6:28
Speaker 1: was a misnomer for me. So when I learned out
6:30
Speaker 1: that there was so much more to do in this
6:32
Speaker 1: career or culinary arts, then I got more interested in it. Yeah,
6:36
Speaker 1: because you can be um, like I said, you can't
6:39
Speaker 1: be stereotype about where a chef does you know, and
6:43
Speaker 1: there's nothing negative. You have a cheffer like I go
6:45
Speaker 1: to I Love waffle House, you have a chef there
6:48
Speaker 1: called out the chicken knowlers and even remember everything and
6:50
Speaker 1: need make your food. Then you go to a high
6:52
Speaker 1: end restaurant or you can go to other restaurants where
6:55
Speaker 1: you can have different titles for different things. So that's
6:58
Speaker 1: that's a respect. And also I'll wat your people in
7:01
Speaker 1: my show is that if you're gonna go into a field,
7:04
Speaker 1: learn what you're going into. And that's what you had
7:06
Speaker 1: to do because you had these stereotypes of what a
7:09
Speaker 1: chef was. They were totally incorrect, right, you know. And
7:15
Speaker 1: another thing I think I want to add on to
7:17
Speaker 1: that because I think that we have a talent, but
7:20
Speaker 1: I think we have to have a knowledge of what
7:22
Speaker 1: we're go into. Right, that's two totally different things. Um.
7:26
Speaker 1: You know, So that chef saw in me a talent
7:29
Speaker 1: that I could do this for a profession, but I
7:31
Speaker 1: had to learn the knowledge of what it meant to
7:33
Speaker 1: do what he was asking me to do. So I
7:35
Speaker 1: think that's two totally different things. And if we can
7:38
Speaker 1: understand that, um, And then I wanted you know again,
7:42
Speaker 1: it was a long, long road. I don't want anyone
7:44
Speaker 1: to think it was easy. Um. I got turned down
7:48
Speaker 1: many jobs, I got told no a lot um, but
7:51
Speaker 1: I just kept at it. I kept at it. I
7:52
Speaker 1: kept at it and then, um, you know, sooner or
7:55
Speaker 1: later you get that break. But you gotta be ready
7:57
Speaker 1: for that break. You gotta be able to perform, and
7:59
Speaker 1: you gotta be ready to um. You know, you gotta
8:01
Speaker 1: show up on time. That's the little thing, right. You
8:03
Speaker 1: gotta do what you do, what they ask you to do.
8:06
Speaker 1: That those are the little things. So work the shifts
8:08
Speaker 1: that no one else wants to work, that was all me. Um,
8:12
Speaker 1: long hours, first one there, last one to leave. That
8:14
Speaker 1: was all me. But I wanted to prove and up
8:17
Speaker 1: to myself first and then to those around me that
8:19
Speaker 1: I could do this. Well, that's that's absolutely true. When
8:22
Speaker 1: you caught window because being a chef, of being a cook,
8:25
Speaker 1: you know, usually you're the only one. In other words,
8:28
Speaker 1: if you have a normal job and you an administration
8:31
Speaker 1: or your secretary you don't come to work, or or
8:35
Speaker 1: your salesman, then they can slide somebody in that can
8:38
Speaker 1: cover for you. If you all these shifs, there is
8:42
Speaker 1: no covering right, chef, right right, right. When I take
8:46
Speaker 1: a day off, we close the restaurant. But not that
8:53
Speaker 1: we're working on that, though, we're working on that. I
8:55
Speaker 1: got a great team that we're training that we're working
8:57
Speaker 1: on that. But you know, but but you don't want
8:59
Speaker 1: to get way of your secrets either, do you. You
9:01
Speaker 1: know people can take your secrets and goes to place
9:03
Speaker 1: house with it. Right. Well, hey, so here's my thing
9:05
Speaker 1: on that. If if they take it from me, then
9:07
Speaker 1: I just create more. So I'm not really you know,
9:10
Speaker 1: how caught up on that. There's a recipe book. Everything
9:13
Speaker 1: we do in the restaurant, there's the recipe book. So
9:16
Speaker 1: all the cooks and all the you know people that
9:18
Speaker 1: work there, if they want to grab a page and
9:20
Speaker 1: steal it, so be it. You know, I think that,
9:23
Speaker 1: you know, that just leaves me more room to create more.
9:26
Speaker 1: So you know, I'm not caught up on Oh, it's mind,
9:28
Speaker 1: it's the secret because you know what, I'm standing on
9:31
Speaker 1: the shoulders of someone, right, you know, my mom, my grandmother,
9:34
Speaker 1: my aunties. You know, I'm standing on the shoulder of
9:37
Speaker 1: those TV shows that I watched as well, I'm standing
9:39
Speaker 1: on the should of those books that I read when
9:41
Speaker 1: I when I was coming through the ranks. So if
9:43
Speaker 1: someone wants to stand on my shoulders and so be it.
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Speaker 1: Forest Service, your state Forester, and the AD Council. Well,
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Speaker 1: you know it's interesting you say that, because when I
11:44
Speaker 1: was doing stand up comedy, you know, there's always a
11:46
Speaker 1: fear of somebody stealing your joke. You know, Now, I
11:49
Speaker 1: would hear count man, somebody walk along, he's your joke. Here,
11:52
Speaker 1: your joke and I was. I was like you, I say,
11:54
Speaker 1: you know, I don't think I'm this is all the jokes.
11:58
Speaker 1: I'm all right in my life and so I'm a
12:01
Speaker 1: one hundred percent guy. I would always go up and
12:03
Speaker 1: get my best. And that's what you're saying, that you're
12:05
Speaker 1: not gonna limit yourself because you fear fear that you
12:09
Speaker 1: can't control, because you can't control somebody come in and
12:12
Speaker 1: figure out your recipe and taking someplace else. If there's all,
12:15
Speaker 1: if you only got one hamburger in your life, then
12:17
Speaker 1: you got a problem. I don't think you want a hamburger.
12:20
Speaker 1: Man chef Q right right right, And you know, it
12:24
Speaker 1: just leads in the room to create. And you know
12:26
Speaker 1: that's the thing about food. It's ever changing, is forever changing,
12:29
Speaker 1: and they the melting part of food is endless. So
12:35
Speaker 1: it really is about to create creative mind of the chef.
12:38
Speaker 1: So I don't get caught up on all of that,
12:40
Speaker 1: you know. And you know, I'm asked a lot of times,
12:43
Speaker 1: you know, by younger chefs or younger cooks coming up
12:45
Speaker 1: through the ranks about helping them and all that. And
12:48
Speaker 1: I'm really really game because I wanted somebody to do
12:52
Speaker 1: that to me. Especially as a black chef coming up, right,
12:55
Speaker 1: I wanted to see me at those executive chef positions,
12:59
Speaker 1: and I didn't. So I'm really really, really mindful about
13:04
Speaker 1: you know, you know, talking to the younger deaths or
13:07
Speaker 1: younger cooks, especially of color. You know, you do based
13:11
Speaker 1: in a suburb, right, I saw the Sacramento, California. And now,
13:15
Speaker 1: like you said, early on in your life, you got
13:17
Speaker 1: a taste for the culinary flair. Uh. Now, did you
13:22
Speaker 1: spent eight years in the Navy? Was that was that
13:24
Speaker 1: after you started cooking or you'd sample a little cooking training,
13:29
Speaker 1: And that was before my military career, was before I
13:33
Speaker 1: started cooking. Um? But um, when I got out of
13:36
Speaker 1: the military, when you know, I kind of got a
13:39
Speaker 1: little training in the military, if you will, because when
13:42
Speaker 1: I was changed under my job in the military, they
13:44
Speaker 1: sent me to what we call the galley, right, and
13:46
Speaker 1: they made me cook a little bit there. Um. And
13:49
Speaker 1: again there was no intention of me to be becoming
13:52
Speaker 1: a chef or work in this industry. But when I
13:55
Speaker 1: got out of the military and I needed a job,
13:56
Speaker 1: I knew I could wash dishes. I knew that that's
14:00
Speaker 1: where it started. And then um, just I don't know
14:03
Speaker 1: the hand of God. The few breaks here and there,
14:06
Speaker 1: and um, you know here we are well as I
14:09
Speaker 1: think that. Uh, it takes a certain amount of perseverance,
14:12
Speaker 1: a certain degree, a whole lot of humble this just
14:14
Speaker 1: say hey, and I always tell people sometimes you have
14:17
Speaker 1: to you know, it's not about the money, it's about
14:19
Speaker 1: the opportunity. That's how I saw when you talked about
14:21
Speaker 1: watching dishes. You know, you saw an opportunity, and that
14:23
Speaker 1: opportunity led to the conversation we're having on my show,
14:26
Speaker 1: money Making conversation speaking with Chef Q. He opened a
14:29
Speaker 1: restaurant twelve twenty seven, that's the month and date of
14:32
Speaker 1: his birthday, outside of a small suburb and Sacramento, California
14:36
Speaker 1: area in and then everything's feeling good, the walking through
14:44
Speaker 1: the steps, this step of well, you're starting to see
14:48
Speaker 1: it go bad, but you're not admitting that this can
14:52
Speaker 1: really happen. Not now, God, come on that God, you
14:54
Speaker 1: can't do it like this right right, So you know
14:57
Speaker 1: it's everything we did at the inception of the restaurant
15:00
Speaker 1: was intentional. We intentionally opened December to twenty seven, like
15:05
Speaker 1: you said, on my birthday because in the restaurant industry.
15:08
Speaker 1: I know that that is a slow season of restaurants.
15:11
Speaker 1: It's holiday season two years resolution, nobody is coming out
15:15
Speaker 1: to eat. But my mind, that gave me. That gives
15:18
Speaker 1: me time to get my legs under us, get our
15:20
Speaker 1: staff together, and make sure we get things right outside
15:24
Speaker 1: the public eye. So it was very intentional, but then
15:29
Speaker 1: you know, m but it was and uh, I don't
15:37
Speaker 1: think I don't I wasn't ready for it. I don't
15:39
Speaker 1: think nobody was ready for But I sat down with
15:41
Speaker 1: my wife, who is my general manager, and I said, well,
15:45
Speaker 1: it's not only hit us or affected us, it's infected everyone.
15:49
Speaker 1: So how are we gonna come through with it? And
15:51
Speaker 1: we did. We looked at other restaurants and we saw
15:53
Speaker 1: what they were doing that just didn't work for us
15:56
Speaker 1: because we were so new, nobody knew who we were,
15:59
Speaker 1: so door Dash and the grub Hub and all of
16:02
Speaker 1: that stuff. It didn't work for us. So we created, Yeah,
16:05
Speaker 1: we downsize our menu, created a family style menu for
16:10
Speaker 1: you know, for the families that are was around us,
16:12
Speaker 1: and we you know, we put it on our social media.
16:15
Speaker 1: But on top of that, we started feeding the front
16:18
Speaker 1: line health workers in the hospitals. We started giving them
16:22
Speaker 1: box lunches and you know, sharing the love with them
16:25
Speaker 1: and saying thank you. Um. And that started becoming, I
16:31
Speaker 1: don't know, a buzz in the hospitals, and then people
16:34
Speaker 1: started ordering our family meals and they started enjoying our
16:38
Speaker 1: family meals. And then it just kept escalating and going
16:42
Speaker 1: from there and um, you know, from that when they
16:46
Speaker 1: were when we were able to open outside, people just
16:49
Speaker 1: kept coming and kept coming, and you know then you know,
16:53
Speaker 1: we were fortunate enough to be you know, supported by
16:56
Speaker 1: the black community, and then so they started supporting us. Uh,
17:00
Speaker 1: and it just balloon to you know, a really really busy,
17:05
Speaker 1: busy restaurant, which I'm very grateful for. Well, tell us
17:08
Speaker 1: what exactly is a family meal, Chef Q. You said
17:11
Speaker 1: it several times, and that that I just seen when
17:15
Speaker 1: I hear the word family and a meal. I had
17:17
Speaker 1: large portions just to meet to meet in two veggies
17:21
Speaker 1: and meeting two veggies and a bread. What is a
17:23
Speaker 1: family meal? So so and in my mind, what I
17:28
Speaker 1: wanted to do was create something to where all the
17:30
Speaker 1: family had to do with just go home, open the box,
17:32
Speaker 1: put it on the table and have a dinner. Mill
17:35
Speaker 1: have a family meal with their kids and all that
17:37
Speaker 1: stuff because you know, remember kids wasn't the kids were
17:40
Speaker 1: at home, schooling at home, and parents just didn't have time.
17:44
Speaker 1: So we created this menu to where they could choose
17:47
Speaker 1: you know, one or two uh of proteins, whether it's rotisserie, chicken,
17:52
Speaker 1: fried chicken, meat loaf. Um. They we had a seafood platter.
17:57
Speaker 1: We had all of this stuff on there, and then
17:59
Speaker 1: they could choose to take it was rice, call it
18:01
Speaker 1: greens back and cheese. So they kind of pieced together
18:04
Speaker 1: their own little mill and we just put it together
18:07
Speaker 1: in a box and had it ready for them when
18:09
Speaker 1: they came. I'm changing, man. What you just said is
18:12
Speaker 1: a family meal mac and right, come on, now that
18:15
Speaker 1: that's that food again. That's what they call Harty meals.
18:21
Speaker 1: And also you know it's just a light season if
18:23
Speaker 1: you want to put a little salt and pepper on it,
18:25
Speaker 1: you know, and all those things. So it didn't take no,
18:27
Speaker 1: you know, because who they say, what kids don't like
18:30
Speaker 1: mac and cheese? So you went in there, but every kid.
18:34
Speaker 1: But but you know something, everybody can't do mac and cheese,
18:37
Speaker 1: right though, you know that though everybody can't, everybody can't.
18:40
Speaker 1: But I'm from the South. Don't get that, so because
18:45
Speaker 1: because I always talk about food and didn't know, you know,
18:47
Speaker 1: you're coming down in my area and you say from
18:49
Speaker 1: the South. I born in Houston, Texas right now, my my, my,
18:52
Speaker 1: my headquarters in Atlanta, Georgia. I come from a big family,
18:56
Speaker 1: not as big as you. And I come from six sisters,
18:58
Speaker 1: two brothers, okay, and you come from the youngest or seventeen,
19:02
Speaker 1: and so I'm the middle child, you know, for for
19:05
Speaker 1: above me before below me, you know. So so they
19:07
Speaker 1: said I was treated special because I was in the middle,
19:09
Speaker 1: but I don't believe that, Chef Q, I don't believe that. So,
19:13
Speaker 1: so what about in the south? Did you? Did you
19:15
Speaker 1: feature my friend man, I'm from a small town called
19:19
Speaker 1: Cross City, Florida outside of Games. Though I'm the youngest,
19:22
Speaker 1: so you know, I don't want that. I was treated
19:25
Speaker 1: uh uh specially treatment. I was bullied by my brother's man.
19:31
Speaker 1: It took me through, I know, the feeling, you know,
19:35
Speaker 1: because you know you're younger. Because they always said, you know,
19:38
Speaker 1: they didn't have what you get, you know what I'm saying.
19:41
Speaker 1: At all the clothes my mom kept me close. That's
19:45
Speaker 1: why I got to learn the singer Russell Beans because
19:49
Speaker 1: she kept me close. Absolutely. You know, it's really interesting man,
19:52
Speaker 1: when we talked about that, that chef world, you know,
19:55
Speaker 1: like you know, I didn't really start. I would like you.
19:58
Speaker 1: I used to watch my mom, but my mom was
20:00
Speaker 1: a traditionalist. She wouldn't let me come in and kitchen.
20:02
Speaker 1: My dad. Now, boy, come over here, let them let
20:05
Speaker 1: them girls, they're supposed to be the kitchen. Now. That's
20:07
Speaker 1: a mentality back then. So I never I can only watch.
20:11
Speaker 1: And so when I got in college, I should always
20:13
Speaker 1: remember what she did and I kind of like put
20:15
Speaker 1: it together and then and then so I always it
20:18
Speaker 1: was a natural cook. You know, I can go into
20:21
Speaker 1: I can go into kitchen just start putting stuff together,
20:24
Speaker 1: you know, and things like that. So I get that
20:26
Speaker 1: person that you are just a natural person with the
20:29
Speaker 1: culinary experience or watching your mom and being there, which
20:33
Speaker 1: has let you have a year over twenty five years
20:35
Speaker 1: because your self taught, like I said earlier, of that process.
20:39
Speaker 1: What surprises the people the most about you your skills
20:42
Speaker 1: when you say tell them yourself talk. I think it's
20:47
Speaker 1: the flavor pump pound that we put together. We have
20:50
Speaker 1: bold flavors um and then we have some unique flavors,
20:53
Speaker 1: um ben from the South. And then you know, I'm
20:56
Speaker 1: not afraid to try different things. Um. You know back
21:00
Speaker 1: in that day, you know, and I'm like, you a
21:01
Speaker 1: big family, but no, my mom, I didn't have a
21:06
Speaker 1: father in the home, help me to stay out of
21:08
Speaker 1: the kitchen. So that my mom she was like, well,
21:11
Speaker 1: coming here, boy, just sit down over there in our
21:13
Speaker 1: corner to keep me out of trouble type thing, or
21:16
Speaker 1: to keep my brother's from jumping on me or whatever that.
21:22
Speaker 1: But um, you know, so so you started asking questions
21:25
Speaker 1: for mom. And you know, it wasn't like she wrote
21:28
Speaker 1: everything down or she explained everything to the t She
21:31
Speaker 1: gave her best knowledge of what she was doing. But
21:34
Speaker 1: it really was like by taste or by sight. And
21:38
Speaker 1: I don't know, I don't I can count on my
21:40
Speaker 1: hands how many times I saw Mom used measuring cups
21:42
Speaker 1: or boons and things like that. It was all tasting it.
21:45
Speaker 1: You know, it's just crazy. I know I deal with that, man.
21:49
Speaker 1: I I just watching your parents. Just just throw it
21:52
Speaker 1: in there. Just throw it in there, dude, just throw
21:54
Speaker 1: it in there. Just throw it in there. So you know,
21:57
Speaker 1: you you you fast forward and then um, So now
22:00
Speaker 1: I'm in my career and I had the pleasure to
22:04
Speaker 1: travel the world through the military. I traveled the world
22:08
Speaker 1: and I tasted some great foods in foreign countries. So
22:11
Speaker 1: now I come back to California and I'm really serious
22:14
Speaker 1: about this culinary thing. So UM, I reached back to
22:18
Speaker 1: the South, my roots in the South, and then I
22:20
Speaker 1: reached all the way you know, to the my international travels,
22:24
Speaker 1: and I started playing with all of these different ingredients,
22:27
Speaker 1: if you will, um. And then I'm here in California,
22:30
Speaker 1: which is a form of fresh capita. So I got
22:34
Speaker 1: fresh produce and fresh products at my disposal. So it
22:39
Speaker 1: really is like, let's just try this and see how
22:42
Speaker 1: it works. So this tastes great, this sounds good together,
22:45
Speaker 1: Let's let's just play. And it really has been that
22:49
Speaker 1: for me and for my career. And I'm not afraid
22:51
Speaker 1: to fail. I'm not afraid to try addish and oh
22:54
Speaker 1: that didn't work, spatch that. Um. So I'm not afraid
22:57
Speaker 1: that that at all, or changing it up a little bit,
23:00
Speaker 1: because you know, um, in the South, we cooked a
23:03
Speaker 1: lot of things or my my, my mom, and then
23:05
Speaker 1: they cooked a lot of things that wasn't exactly healthy
23:08
Speaker 1: for us. So can I take those ingredients or that
23:11
Speaker 1: that way you changed up just a little bit and
23:13
Speaker 1: make it a little bit more healthy for for our
23:15
Speaker 1: lives today. So I'm challenged with all that, but I
23:18
Speaker 1: take those challenges head on and and you know, to me,
23:21
Speaker 1: it's it's our callinary industry is every changing, it's forever
23:26
Speaker 1: like just transforming. Um. It's that's the growth in our
23:31
Speaker 1: culinary industry. For me is I want to stay true
23:34
Speaker 1: to the roots right where the food comes from, but
23:38
Speaker 1: I want to make it. I want to modernize it.
23:40
Speaker 1: Thus we kind of call our restaurant modern comfort food.
23:44
Speaker 1: Look at your children's eyes to see the true magic
23:47
Speaker 1: of a forest. It's a storybook world for them. You
23:50
Speaker 1: look and see a tree. They see the wrinkled face
23:53
Speaker 1: of a wizard with arms outstretched to the sky. They
23:57
Speaker 1: see treasuring pebbles, They see a windy path that could
24:00
Speaker 1: lead to adventure, and they see you. They're fearless. Guide.
24:05
Speaker 1: Is this fascinating world? Find a forest near you and
24:08
Speaker 1: start exploring a Discover the Forest dot Org brought to
24:11
Speaker 1: you by the United States Force Service and the ad Council.
24:14
Speaker 1: Look to your children's eyes to see the true magic
24:17
Speaker 1: of a forest. It's a storybook world for them. You
24:21
Speaker 1: look and see a tree. They see the wrinkled face
24:24
Speaker 1: of a wizard with arms outstretched to the sky. They
24:27
Speaker 1: see treasure and pebbles. They see a windy path that
24:30
Speaker 1: could lead to adventure, and they see you. They're fearless. Guide.
24:35
Speaker 1: Is this fascinating world? Find a forest near you and
24:38
Speaker 1: start exploring a Discover the Forest dot org. Brought to
24:41
Speaker 1: you by the United States Force Service and the ad Council.
24:45
Speaker 1: And we're live here outside the Perez family home, just
24:48
Speaker 1: waiting for the and there they go, almost on time.
24:51
Speaker 1: This morning, Mom is coming out the front door strong
24:54
Speaker 1: with a double armed kid carry. Looks like Dad has
24:57
Speaker 1: the bags daughter he is bringing up the rear, but
25:00
Speaker 1: the diaper bead wasn't closed. Diapers and toys are everywhere,
25:06
Speaker 1: but Mom has just nailed the perfect car seat buckle
25:09
Speaker 1: for the toddler. And now the eldest daughter, who looks
25:12
Speaker 1: to be about nine or ten, has secured herself in
25:15
Speaker 1: the booster seat. Dead zips the bad clothes and they're off.
25:19
Speaker 1: But looks like Mom doesn't realize her coffee cup is
25:22
Speaker 1: still on the roof of the car and there it goes, Oh,
25:26
Speaker 1: that's a shame that mug was a fan favorite. Don't
25:29
Speaker 1: sweat the small stuff, just nailed the big stuff, like
25:32
Speaker 1: making sure your kids are buckled correctly in the right
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Speaker 1: h s A dot gov slash the Right Seat. Brought
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Speaker 1: to you by Mitza and the ad Council. Absolutely Q
25:46
Speaker 1: twelve seven, located right outside of Sacramento, California. I'm talking
25:51
Speaker 1: to Chef Q. Chef tell us about this restaurant. Tell
25:54
Speaker 1: us what inspired you to open a restaurant? First, and
25:57
Speaker 1: then let's go to the menu and some discuss and
26:00
Speaker 1: what's on that menu and what really pops out from
26:02
Speaker 1: you because everybody knows there's certain things on the menu
26:04
Speaker 1: customers just asked for. They go, I gotta have this,
26:08
Speaker 1: this is my favorite, is my favorite. But then but
26:10
Speaker 1: but you keep your old menu because you gotta have
26:12
Speaker 1: a variety and the different people like different things. So
26:15
Speaker 1: talk about what inspired you. I've told everybody why why
26:18
Speaker 1: this name QUE twelve twenty seven, But what inspired the
26:21
Speaker 1: concept of a modern conference food restaurant? Well, first of all,
26:26
Speaker 1: it inspired me was I was. Um, I was that
26:28
Speaker 1: my wits and working and other high end restaurants. Um.
26:32
Speaker 1: All my life I worked in pretty you know, white
26:34
Speaker 1: table closse restaurants, if you will, and UM, it just
26:37
Speaker 1: got to a point to where you know, I'm giving them,
26:40
Speaker 1: you know, fourteen fifteen, sixteen hours a day, six seven
26:44
Speaker 1: days a week, and just feeling really unappreciated and that.
26:47
Speaker 1: You know, a lot of people get to that point.
26:50
Speaker 1: But when I got to that point, I was like, Okay,
26:52
Speaker 1: it's really time for me. Either it's now or never. UM,
26:56
Speaker 1: I gotta do this. Um. And we looked for building,
26:58
Speaker 1: We looked all over the place, and when we found
27:01
Speaker 1: our current location, it really was this fits what I
27:05
Speaker 1: wanna do. And then we created because you know, we
27:10
Speaker 1: talked earlier about steps to get stereotyped. I didn't want
27:14
Speaker 1: to be called a soul food chef. I didn't want
27:17
Speaker 1: to be called even a black chef, if you will.
27:19
Speaker 1: I just want to be a great chef. UM. So
27:22
Speaker 1: we found our building, and then what we did was
27:24
Speaker 1: we looked around at all the other restaurants around us,
27:28
Speaker 1: and we said, well, nobody is doing like this now.
27:34
Speaker 1: So then that's when we be created the menu. And
27:37
Speaker 1: then that's when I said, okay, if I pull a
27:39
Speaker 1: little bit of the South and a little bit of
27:41
Speaker 1: this farm freshness, oh my travels to Japan, let me
27:44
Speaker 1: pull that in here and let me let me do this,
27:46
Speaker 1: and let me marry these two together. So the restaurant,
27:49
Speaker 1: the menu, I should say, just evolved around what wasn't
27:54
Speaker 1: in the area and from my travels and from my
27:58
Speaker 1: experiences and from my childhood. So the men you just
28:01
Speaker 1: kept evolving until what it is now. And and some
28:05
Speaker 1: of the favorites ideal is like the lobster bikes. Like
28:10
Speaker 1: I if brod lobster years ago when I was a
28:13
Speaker 1: caterer and I had this one client. He's former Major
28:17
Speaker 1: League baseball player. He's a really good friend of mine.
28:20
Speaker 1: Um and uh when I opened, when he heard I
28:22
Speaker 1: was gonna open a restaurant, he goes and you gotta
28:24
Speaker 1: put those lost said, oh way, you know, I was like, no,
28:29
Speaker 1: First of all, lobster is super expensive. Um, and I
28:32
Speaker 1: own if I could you know, execute it right. It's
28:34
Speaker 1: it's it's more. We can have a great thing in
28:37
Speaker 1: mind to put on the rest of on the on
28:38
Speaker 1: the menu, but we gotta be able to execute it.
28:41
Speaker 1: There's nothing like having something great, but you can't execute
28:45
Speaker 1: it and get it to the table to the guests.
28:47
Speaker 1: So that's that's horrible. So I was like, no, I
28:49
Speaker 1: can't execute it. I can't put them on. So then
28:51
Speaker 1: I had to figure out a way because he kept
28:53
Speaker 1: at me. So those lobster bites are probably on nine
28:57
Speaker 1: nine of our tables. When guests come, then they gotta
29:00
Speaker 1: have them. Other favorites. Um, my wife likes to say
29:04
Speaker 1: the meat loaf. We baken wrap our meat loaf, but
29:07
Speaker 1: she called it a brown man meat loaf because it's
29:09
Speaker 1: really nice and hearty, and it comes with our mashed potatoes, um,
29:14
Speaker 1: and some mushroom gravy. It's really nice and hearty. It's
29:17
Speaker 1: really a good gravy or tomato based gravy that you
29:20
Speaker 1: use there for the for your beat loaf into the
29:22
Speaker 1: brown gravy or tomato based gravy. Tomato based gravy. It's
29:26
Speaker 1: a little sweet. You got a little sweetness in it. No, man, no,
29:29
Speaker 1: it's got a little fice in it. Okay, okay, you
29:32
Speaker 1: know exactly what I was talking about. A lot of
29:33
Speaker 1: people they put their little sugar in it. Give a
29:36
Speaker 1: little sweet okay, I love you, sugar OUTEP a little
29:41
Speaker 1: bit under healthy, I love it. I love it now
29:44
Speaker 1: you know you seeing something earlier but not want to
29:47
Speaker 1: be record. It's two things. And I always here when
29:48
Speaker 1: I talk to African American or black chefs the word
29:51
Speaker 1: so food, which I still don't know what that means
29:54
Speaker 1: because I go to the restaurants, he just same save
29:56
Speaker 1: menu and I don't see the word so tied to it.
29:59
Speaker 1: And then it's be discriminated because you're black, because they
30:01
Speaker 1: just say you can only do a certain type of menu.
30:05
Speaker 1: So talk about that experience. And I won't let people
30:08
Speaker 1: know that. I don't care how talent you are. It
30:11
Speaker 1: all comes down to color your skin. You know what
30:13
Speaker 1: people think about you and how they can stereotype you.
30:16
Speaker 1: What exactly is so food chef Q? You know? You
30:20
Speaker 1: know what, that's a great point because you know I have, UM,
30:26
Speaker 1: I have been stereotyped, and UM you know it's not fun.
30:30
Speaker 1: It's not fun at all to be stereotype UM. Oh
30:36
Speaker 1: hold on, man, what's the man to talking about muting
30:39
Speaker 1: your screen? What's that? If somebody is speaking, I don't
30:43
Speaker 1: know who it is, is iPad two or whoever? That
30:46
Speaker 1: is on iPad. We just need you to mute who's
30:50
Speaker 1: our pad too? I thought it was one of a
30:53
Speaker 1: rep of Mrs Chef Q. Now, so who, I don't know.
31:00
Speaker 1: We're good here or we'll check that out there. But
31:02
Speaker 1: let's go back to the only person I heard talking
31:05
Speaker 1: was you, Samantha. You know that you know what I
31:09
Speaker 1: heard talking. But thank you. Let's talk about that whole
31:11
Speaker 1: discrimination thing that we deal with. I dealt with it
31:14
Speaker 1: as a writer in Hollywood. You know. I did sitcoms
31:18
Speaker 1: like you know, uh Sister Sister Jamie Fox, the Parkers,
31:22
Speaker 1: But they always said that, okay, that's a black sitcom.
31:25
Speaker 1: I could. They would never consider me for the sign
31:27
Speaker 1: fields of the home improvements and things like that, and
31:29
Speaker 1: it always annoyed me because we were doing the same
31:32
Speaker 1: thing and I had the same creative skills. The same
31:34
Speaker 1: thing happens in the restaurant beings, especially when your shelf
31:38
Speaker 1: you know the word soul Like I said, I kid
31:41
Speaker 1: you not. I'm a foodie. I go to different restaurants
31:44
Speaker 1: and I go, isn't this what they call soul food
31:47
Speaker 1: over here? But they go to a black restaurant, they
31:49
Speaker 1: just pigeonhole. And sometimes we do over and indulge with
31:52
Speaker 1: the lord with the sugarl at these quote unquote soul
31:56
Speaker 1: food restaurants. But you're doing modern comfort food, and so
32:00
Speaker 1: you shouldn't be pigeonholed like that, talk about that being
32:02
Speaker 1: a black shelf, especially opening up. We were pigeon totely.
32:06
Speaker 1: We were. We were stereotype right because a lot of
32:09
Speaker 1: my counterparts in the industry, you know, um, you know,
32:12
Speaker 1: they did say that, right, and I you have to fight,
32:15
Speaker 1: you know, from being offended by it, right, So I
32:18
Speaker 1: just wanted to prove them wrong, and I'd be a
32:20
Speaker 1: hundred percent transparent with you. It really angered me to
32:22
Speaker 1: to kind of go there like I'm a chef. I'm not.
32:28
Speaker 1: I'm not, you know, I mean, there's nothing I can
32:30
Speaker 1: do about being black, right, So that's who I am.
32:34
Speaker 1: But I'm a chef and I'm I'm in this industry
32:36
Speaker 1: and I'm doing what you're doing. So either you're gonna
32:39
Speaker 1: recognize me as your peer or just don't recognize me
32:42
Speaker 1: at all. Um. I've been called racial names. I've been
32:46
Speaker 1: I've been stereotyped in the industry. I've been giving just
32:49
Speaker 1: that the white chefs don't long because the black now,
32:53
Speaker 1: I've been in management by entire life, but they've been
32:57
Speaker 1: high in restaurants now. And I'll tell you something else
32:59
Speaker 1: I've been. I've interviewed for jobs that I've not gotten
33:04
Speaker 1: because I'm gonna use the word color of my skin.
33:09
Speaker 1: So I would I would, I would interview for executive
33:11
Speaker 1: chef job. They would say, well, we want to hire
33:14
Speaker 1: you for SUSH chef and I would like, be why
33:18
Speaker 1: the guy that you're you know, eventually looking at is
33:21
Speaker 1: less experienced than I am. Um, not only would they
33:23
Speaker 1: want to hire me for lesser position, but give me
33:25
Speaker 1: less money than what the average is. So I would
33:30
Speaker 1: take the job. And then this last job, no, lie,
33:33
Speaker 1: I amplied for executive chef. They hired me for SUSH chef,
33:38
Speaker 1: two months later promoted me to CDC, which is chef equisine,
33:42
Speaker 1: and a month after that promoted me to UM executive chef.
33:46
Speaker 1: So I'm the same guy that interviewed three months ago,
33:49
Speaker 1: but the same experience. It's just that I had to
33:52
Speaker 1: come in and prove myself. And then one of the
33:54
Speaker 1: chefs told me, one of the corporate chefs said, well
33:57
Speaker 1: I didn't think you had what it took. So it's
34:00
Speaker 1: that sort of um racism that I've had to counterpart
34:06
Speaker 1: in my career. Um. And it's sometimes it's it's sometimes
34:10
Speaker 1: it's blatant, is in your face. Other times it's subtle. Um.
34:13
Speaker 1: But all at all, Man, my end game was I'm
34:16
Speaker 1: here to learn. I'm here to um, yeah, the information,
34:21
Speaker 1: and I'm here to better my career. So it's not
34:23
Speaker 1: about you. It's not about the racist the racism that
34:27
Speaker 1: you that you you know, you put out. So when
34:30
Speaker 1: we opened on restaurants, yeah, we were labeled all of that, man,
34:33
Speaker 1: and I couldn't let it get to me. Um. I
34:36
Speaker 1: just had to you know, stay with it all through
34:38
Speaker 1: the pandemic, all through all of that. Um. We were
34:41
Speaker 1: labeled because we had a predominantly white area. I think
34:44
Speaker 1: it's probably about ninety five ninety six white out here. Um.
34:49
Speaker 1: And you know, but it was both ways, right. We
34:52
Speaker 1: had some black patrons wonder why we were out here
34:55
Speaker 1: and why we weren't you know, why we wasn't in
34:57
Speaker 1: the hood. You know, So work both ways, um, And
35:01
Speaker 1: to me, that's all educational, right, It's a time for
35:04
Speaker 1: me to educate both races. And when you walk into
35:07
Speaker 1: Q twelk seven, it really is about love. It's about love.
35:13
Speaker 1: It's about diversity. It's not about the color of your skin,
35:16
Speaker 1: it's not about your political background. It's really about love
35:20
Speaker 1: and diversity. We want to love on you. We want
35:23
Speaker 1: to love on you. That's our thing. So yeah, well
35:26
Speaker 1: I love this interview. Man. I really appreciate the Chef Q. Really, man,
35:30
Speaker 1: I like said Dustin Baker, that's my boy. You know,
35:33
Speaker 1: we ordered wine. My wife loves his wine and get
35:35
Speaker 1: it out of California. So a lot of names. Chris Paul,
35:38
Speaker 1: that's my boys, a lot of names. Steve Harvey, that's
35:41
Speaker 1: you know, come on that. That's his TV show there
35:45
Speaker 1: in Hollywood. Man, come on that. I really understand what's
35:48
Speaker 1: going on man with you and your brand, and I
35:50
Speaker 1: really appreciate you taking the time to come on money,
35:52
Speaker 1: make a conversation to tell your story. It was an
35:54
Speaker 1: outstanding story to tell. And thank you for the invitement.
35:58
Speaker 1: I really appreciate it and I look for it. The
36:00
Speaker 1: senior in the restaurant. One of these days when you
36:01
Speaker 1: up in this area, Oh you will, Yeah, I'm gonna
36:03
Speaker 1: come by. I'm bringing my friends to it. I'm gonna
36:05
Speaker 1: just day this. I am Chef Q. I pay I
36:08
Speaker 1: don't have for no I asked. I'll pay every time
36:10
Speaker 1: because as part of the whole process of being an
36:12
Speaker 1: entrepreneur came win. If everybody coming there chopping for free, Okay,
36:18
Speaker 1: I appreciate you so much. I love you man, Stay
36:20
Speaker 1: strong and thank you. If you want to hear and
36:25
Speaker 1: see any of my interviews on Moneymaking Conversation, please go
36:27
Speaker 1: to Moneymaking Conversation dot com. I'm ras Sean McDonald. I
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